Spending the day in the kitchen and hoping to switch gears later in the afternoon to finish off some shelving in my bedroom to maximize the space. Planning to make No Bake Energy Bites, Turkey Mushroom Meatballs, Baked Chicken Chimichangas, and Breakfast Cupcakes.
details to follow.
While I’ve been away I’ve been cooking much less and working with a much more sporadic schedule. Ever changing shifts both at work and in life. Luckily, I was given the opportunity to take over the bulk of the opening shifts at work, downside is I’m up at 4:30am four days a week, upside is that I’m done by noon and have all that pesky “morning routine” out of the way. You know exactly what I mean, when the “I don’t want to get up” is coupled with the “my bed is cozy” and just a titch of “it’s not even light out” all culminate in an overwhelming urge to not leave your bedroom. I don’t have that option anymore. I have a responsibility to open the YMCA when the clock strikes 6:00am, it provides just enough urgency to propel me out from under the sheets, through the door, and up the hill……once I’m showered and dressed.
I’ve been working these shifts for about 2 weeks now and I can feel my routine starting to change. Ever since I got sick in Vancouver my sleep schedule has been wonky. Can’t get to bed at a decent hour, cant fall asleep once I get in bed, never feel properly rested. I started to get back on track when I was running last summer but then when my back decided I couldn’t do that for a while, my schedule flew right out the window. Moping around and feeling sorry for myself would certainly have been a viable option at that point, but I chose a different path. I chose to take one early morning shift and see how I fared. I got into a routine and had no problem getting up that early on Monday mornings. Then Denise left and the rest of her morning shifts opened up and, after a lot of thought, I opted to take them.
It increases my productivity throughout the day because my brain is awake and aware by the time I get to work and get everything up and operational. I’ve been getting back into reading, both novels and marketing books. I made the decision to hold off on schooling and instead make use of the multitude of books that are out there on the subject of marketing and how it should be done (relationship marketing, IMO.) It has also provided me the time to, slowly, get back into the kitchen. Making meals ahead to take to work, taking the time when I get home to make both lunch and dinner, rather than having to rush to job #2. That’s right, I work two evenings a week from 6:00-10:00pm at the youth centre and, although it stretches my day out considerably, I wouldn’t trade it for a second.
Long story short, I took yesterday to try out two new dishes and once I decide if they were successful or not, I will be posting them here….hopefully tomorrow.
I’ve been busy, boy have I ever been busy, as such I haven’t been cooking as much as I’ve wanted to. That also means I haven’t been blogging at all, really. My back took me out of commission for several months and I lost motivation to do a lot of things. However, after several months of chiropractor trips twice a week, I am slowly getting back into the swing of things.
Cooking has always been a passion and a bit of a mental vacation for me and in that sense I haven’t been taking enough trips lately. I have taken a few and I’ll be sharing them over the next few days, hopefully, and then will be trying out some new ones to impart.
This was a recipe that I made for Johnathan & Holly Gregorash’s wedding shower and was a big enough hit that I was immediately, and politely, hounded for the recipe. I kept saying I would post it on here and send the link and time kept slipping away, with work and self-pity about my back I didn’t have the Get Up And Go to pull it together. Now I do!
Das Zutaten (ingredients)
- 8-12 eggs (depending on number partaking)
- 1 med onion, diced
- 6-8 mushrooms, sliced
- 1 coloured pepper (I use red purely for esthetics)
- enough strips of chicken bacon to layer across the bottom
- whichever herbs and spices you like to season your eggs with (I use sea salt & garlic with a bit of dill and cracked black pepper
- 2 generous handfuls of Daiya Mozzarella Style Shreds
- 2-3 slices of sourdough bread cubed.
- drizzle of olive oil
- coconut oil
Bring a pan up to medium heat, toss in a bit of coconut oil and allow it to melt and add in your onions to get some colour. Once the onions have cooked a bit, the mushrooms go in until everything is a nice golden. Meanwhile bring the oven to 375 degrees and, on a baking sheet, lay out the cubed sourdough with a drizzle of olive oil and bake until crisp (roughly 5-7 minutes.) While the bread is in the oven you may want to put the chicken bacon on a pan and bake it as well. It will take longer than your newly formed croutons but that gives you a reason to keep the oven on until your casserole goes in. Your veggies should be done by now so you can set them aside and either leave them in the pan off the heat or place them in a bowl.
The egg bit is rather straight forward, crack the lot of them into a large bowl, add just a titch of water and your seasoning and whisk it away to the ideal mixture, then add the pan-fried veggies and cheese and mix further. Flash back to the chicken bacon that is now just about perfect, take it out and layer the bottom of your dish of choice. Pour your egg mixture over the bacon and sprinkle on the sourdough croutons, add any last-minute garnish you deem worthy of breakfast (occasionally, green onions make the grade.) Then it is into the oven for roughly 30 minutes or until the egg is cooked through.
This is a great dish to make at the beginning of the week so you can fry (or microwave) a few pieces for breakfast without all that early morning prep time. It’s also a good option for pot lucks.
I seem to say this a lot but……I’m back!
I’ve been off grid for a little bit now, splitting my time at the YMCA between the gym and the youth centre but, During my absence I’ve still been playing around in the kitchen and have many recipes to add to this. I can’t promise ill be posting as frequently as I was in the beginning but I can promise new posts and new recipes to try.
I hope this finds you all well and ready to try something new =)
Welcome to my new readers & welcome back to those who have waited patiently for me to get back to business.
All of these start off with a quote that has nothing to do with the content, tonight’s is from SLC Punk! if you haven’t seen it, I strongly suggest checking it out.
DOWN TO BUSINESS!
I woke up today and decided to play around in the kitchen, no idea what the end result would be, but I knew I’d be making it up as I went along.
After looking in the cold room and the fridge a general idea started to form for a Shepard’s Pie of sorts, so I started grabbed 4-5 potatoes and headed upstairs.
Here’s What You’ll Need:
medium sized pot
dairy free sour cream
dairy free cream cheese
5 strips of chicken bacon
2-3 green onions
1 pkg of ground chicken
1 orange pepper
1 medium zucchini
2 cups almond milk
2 tbsp flour
2 tsp melted margarine
S&P to taste
Daiya Dairy Free Cheese
No need to peel the potatoes, I left it on to no ill effects. Quarter the potatoes and toss them in the pot with some water to boil, I chopped one green onion and threw it in the pot as well, just for a bit of extra flavour. That goes for a half hour, so you can leave it be.
Dice up the chicken bacon and fry it slowly in your pan with a little bit of olive oil, keep it at a low to medium heat and let it crisp up. While the bacon is frying, start chopping up all the vegetables and put them to the side. When the bacon is done place it in a large mixing bowl, put some more olive oil in the pan and start frying up the ground chicken. Once you get some colour on the chicken, add in all the veggies and let it all mingle.
By now your potatoes should be cooked through, drain them and add them into the same bowl as the bacon. Chop up the remaining green onion and throw it in the bowl too. Give it a rough mash with a bit of margarine and add in a spoonful or so of both the sour cream and cream cheese and either whip it all together or give it a really good mash. If you’re feeling fancy, throw in some of the Daiya cheese and mix that in as well.
We’re bouncing around a bit, but now that the potatoes are ready the ground chicken and veggies should be done too. Empty the contents of the pan into your 9×13 dish, then we can get started with the white sauce. It’s a pretty simple one, and has never let me down. In a bowl, add the almond milk, flour, and melted margarine and whisk until you’re happy with the consistency, then pour it over the ground chicken.
This is where it’s all up to your creative side, the potato layer. You can either make a layer right across the top and cover the whole thing or, like I did, you can take a scoop and get all fancy. I alternated between a large and small scoop and made a bit of a design, simply because I had the time.
Now it’s time for the oven, toss that sucker in at 350 for 30 minutes. Then flip the oven to broil until you get a nice brown on the potato.
You should end up with something like this…
As always, if you try the recipe, send me an e-mail Iam@TonyLantz.com with a pic, any tweaks you made, and I’ll post it on here.
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 4,600 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 8 years to get that many views.
Life has been hectic, everything that could have gone awry has and it’s taken me a while to get it all under control once again.
But I have come out the other side of the tunnel, and am once again on the right path. It may not be the path that most would choose, but it’s mine.
I’ve been sticking to a meal plan and regular exercise and, since October 30th, I’ve gone from 173lbs to 150 and am not slowing down. I’m focusing on me and all the aspects of my life I can control, following my meal plan, exercising, getting my finances in order, and getting my career on track. Most other things are outside of my immediate influence and therefore not a concern.
This means I’ll be back with more recipes and small windows into my life as of late. If that appeals to you, enjoy the show. If not, please make your way to the exits.
“Not to sound too much like Christopher Guest in ‘Waiting for Guffman,’ but on Thanksgiving you’re putting on a show!” – Ted Allen
I’ve been away for a while, working on two other sites which took my spare time away from my own. But just because I’ve been away from the keyboard doesn’t mean I’ve been out of the kitchen. This past weekend, Thanksgiving, I created a dish, somewhat by fluke, that has become a side dish staple.
We cooked our turkey two days in advance and were having people over for dinner on Friday night (you guessed it, our T-Day was Sunday), but since I have so many food issues I couldn’t eat what was being served. So I started to make a mini turkey dinner for myself, which meant I needed some veggies. Rather than dirty several pots, I put the potatoes in the bottom and tossed a veggie steamer on top for the carrots. Originally my plan was to do up a batch of Make Ahead Potatoes, but the carrots gave me a better idea.
- 4-5 small to medium sized potatoes (peel to preference)
- 3-4 good sized carrots peeled
- curry (to preference)
- Daiya Dairy Free Cheese
- Tofutti Sour Cream
I made this twice over the weekend, once with steamed carrots, the second time was done with carrots that were sliced into dollars and cooked in a pot all their own. Both worked quite well, the steamed, of course, mashed better and the dollars kept their form. How you cook the carrots depends on whether you want to have a completely smooth consistency or a more chunked, rustic, feel. I do prefer the latter and, as such, leave the skin on the potato and mash rather than use a hand mixer.
But I’m getting ahead of myself. I’ll give the recipe with dollared carrots and then, if you’d rather, all you need to do is steam the carrots and use a hand mixer to marry it all together before tossing it in the oven.
Peel the carrots, halve or quarter the potato according to size and slice the carrots into dollars. toss both in separate pots to cook. Once the veggies are done, put in a large bowl, add in some margarine to make the mashing easier and have at it. After you get a good mash on the potatoes and carrots, add a couple spoonfuls of the sour cream, your preferred amount of curry and a handful of the Daiya Cheese. When the mix is mashed to your desired consistency, transfer to an 8×8 pan, flatten it out, layer on some more Daiya, and put in the oven @ 350 for 25-30 minutes.
While it does LOOK like the Make Ahead Potatoes, it tastes completely different and an excellent addition to your dinner table.