carrot & raisin spiced almond porridge. {grain-free & vegan}

2 February 2015

Another blustery, winter day in Maine. Wind and snow gently tap against my window, then, like a dance, the flakes fall to the ground accumulating on the already mounting snow banks. It feels so long since Maine has seen this much snow at once: consistent and persistent. It brings me comforting and fond memories of living in the western Maine mountains. Even though I live in a little city now, the insurmountable snow brings me closer to the natural world and the joys of rural living.

It's ideal to begain a chilly, snowy morning with a bowl of warming porridge. This grain-free almond based porridge is hearty, flavorful, and filling. Below I include a recipe that can last one through the week or enough mix for a family of four. This is a great basic mix for a sweet or savory breakfast. Depending on your palate, you can top your porridge with seasonal fruit and honey or stir in some grated cheddar and chopped scallions served with a fried egg on top. This is a versatile, protein packed breakfast that can be whipped up in 5 minutes. I love that- delicious food in a snap.

As watch the snow, sip on my morning coffee and indulge in this bowl of satiating porridge, I feel intense gratitude for my warm home, full belly, and healthy and safe loved ones. I hope you join with me today in taking a moment to feel nourishment and gratitude.

Almond Porridge Mix

makes 4 servings 

2 cups of almonds, roughly chopped
2 TBL flax seed meal or flax seeds
2 TBL chia seeds
a pinch of sea salt

1. Add all the ingredients into a food processor. Blitz until the nuts and seeds are finely ground. At this point you can cook enough for 4 people or store the dry mixture. Recipe for 1 serving of carrot and raisin spiced almond porridge below.

Carrot & Raisin Spiced Almond Porridge

All the flavors of carrot cake, without the cake. 

 1 serving

1/2 cup of dry almond porridge
3/4 cups milk (your choice), plus a little extra for serving (I used almond milk to make the porridge then kefir to serve, but to keep it vegan you can stick with almond milk or coconut yogurt to serve)

1/4 cup carrots, finely grated
2 TBL maple syrup, divided
1 TBL. organic raisins
1 TBL unsweetened coconut flakes
1 tsp. ground cinnamon
1/2 tsp. grated fresh ginger or a pinch of ground ginger

1. In a pot, whisk the dry almond mixture, milk, carrots, 1 TBL maple syrup, raisins, cinnamon, and ginger over medium-high heat. 
2. Whisk the mixture frequently until it comes to a boil. Once it comes to a gentle boil, whisk and cook for about another minute. 
3. Pour into a bowl (it will thicken up a little more as it sits), add coconut, 1 TBL maple syrup, and a little more milk or yogurt, and if you want, a few more raisins and cinnamon to serve.

happy eatings & cheers! 

nut, seed, & coconut granola. {grain-free & vegetarian}

26 January 2015

Happy belated New Year. I hope everyone had a beautiful, relaxing holiday with friends and family, I know that I certainly did. For the past few weeks, I felt a bit off the grid and I admit that it has taken me quite a bit of time to gain energy back and find a routine again.

Many of us create goals, formulate new habits, and make resolutions in the New Year, I have made a few as well. Since I now have job that requires me to sit many hours a day, I noticed a difference in my flexibility and feel stiffness in my joints and muscles. As a way to curb this detriment, I began doing Yoga in the morning, and have found that it is also a way to start a good habit and implement a beneficial morning routine. I have discovered that most days, I always have a 30-45 minutes to dedicate, and that I truly enjoy that time. What are some of your newest or most valued habits this year?

As far as nutrition, I have been been cooking from the heart and for comfort. This is my 4th granola recipe on WE.H., but for good reason--I have finally devised a delicious grain-free granola. Before I adopted a grain-free diet, I ate granola almost every morning (hence the 3 previous granola recipes). This recipe has been a blessing for busy mornings as it is easy to pack up for the go and sustains me until lunch. I have been eating it with almond milk or kefir, bananas and berries.

Nut, Seed, & Coconut Granola. 

makes about 5 cups

3 cups of raw nuts and seeds {I used 1 cup of almonds, 1 cup walnuts, 1/2 cup pumpkins seeds, 2 TBL sesame seeds, and 2 TBL chia seeds}
1 cup of unsweetened, shredded coconut

1/4 cup of extra-virgin olive oil
1/3 cup raw honey {or maple syrup to make it vegan}
1 tsp. ground cinnamon
1 tsp. vanilla extract or the seeds from one pod, scraped out
a pinch of sea salt

1 1/2-2 cups dried fruit {I used equal amounts of organic apricots, dates, and Thompson raisins}

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or you can spray the baking sheet with oil).  
2. In a large bowl, whisk to combine oil, honey, cinnamon, vanilla, and salt. 
3. Add the nuts, seeds, and coconut to a food processor. Blitz until everything is coarsely ground. This will be reminiscent to the oat-like texture of granola. Add the nut, seed, and coconut mixture into the bowl with wet ingredients. Stir until everything is evenly coated and spread evenly over the parchment paper. Bake for 15-18 minutes, or until the nuts & seeds begin to turn golden; stir occasionally. 
4. While the granola is in the oven, add the dried fruit into the food processor and blitz until roughly chopped (or you can do this with a knife). When the granola is done, take it out and stir in the fruit and let it cool on the baking sheet.*
5. Store in air tight container up to 3 weeks. 

*If you want the granola to be a little chunky & stuck together, pile the granola 1" thick to cool, then break apart.

happy eatings & cheers!

slowed cooked scrambled eggs, maple-mustard bacon, & nut-fruit bread. {grain-free}

21 December 2014

I didn't sleep very well last night; I tossed and turned. Perhaps it is the impending holiday, and with my childlike enthusiasm I simply cannot wait any longer for what the day will bring: being tucked away in Northern Maine surrounded by family, conversation, the dogs, and a plethora of delicious food made with love.

This morning, I knew immediately that I needed to welcome the much anticipated holiday (and to soothe my lack of sleep) with a warm, comforting breakfast. I hope you enjoy it as well, and have a happy Christmas with the people (and animals) you love the most.

slow cooked scrambled eggs with dill & butter. 

serves 2

1 TBL unsalted butter, divided
1 tsp olive oil

4 free range eggs
2 TBL organic cream
Maldon sea salt and cracked pepper to taste
1 TBL fresh dill, chopped

1. Heat a small-medium pan over low-medium heat. Add 1/2 TBL of butter and oil to the pan. 
2. Meanwhile, whisk together the eggs, cream, and a pinch of salt and pepper. When the butter starts to bubble add the add the egg mixture. Cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Add the rest of the butter (this adds a creamy silkiness). Check for seasonings. Serve hot with fresh dill scattered on top.

maple-mustard bacon. 

serves 2

4 slices pork bacon (I used bacon made of pork shoulder--its a little leaner than regular bacon) or turkey bacon

1 TBL maple syrup

1 tsp Dijon mustard

1. Preheat the broiler or grill in your oven. Lay the bacon an oiled baking sheet. In a small bowl, mix together the maple syrup and Dijon mustard. Brush the bacon with the mixture and pop under the broiler for 3 minutes. Take the bacon out, flip it, brush the other side with the maple-mustard mixture, and pop back under the broiler for 3 more minutes or until desired crispiness (just keep an eye on it to make sure it doesn't burn). Serve hot. 

paleo nut, seed, and fruit bread.

makes 1 mini loaf

Inspired by Green Kitchen Stories and A Tasty Love Story

This bread is wholesome and dense, like a German rye bread. This is a perfect grain-free vehicle for smoked salmon or heaps of fresh cucumbers. It is wonderful toasted. 

2 heaping cups of raw nuts and seeds of your choice, divided 

1/4 cup of dried fruit of your choice (I used raisins and sultanas)

3 range free eggs

3 TBL of whatever oil you prefer (I used extra-virgin olive oil)

a pinch of Maldon sea salt

1. Preheat oven to 325 °F/160 °C
2. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined.
3. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper.
4. Bake in oven for 45 minutes. Let it cool before removing from the pan.
*The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.

shallot and herb neufchatel.

makes 1 cup

1 package of organic neufchatel, softened at room temperature

1 small shallot, peeled and roughly chopped

a handful of each: flat leaf parsley, dill, chives

1 -2 TBL of organic cream

sea salt and cracked pepper

1. Add all of the ingredients into a food processor and blitz until smooth. 

happy eatings & cheers!

a poached egg on sauteed spinach with bacon & red onions. {grain-free & dairy-free}

10 December 2014

This cozy dish is a filling brunch or simple dinner. You can put it together in a flash, which is ideal for a week day night during the bustling holiday season.

a poached egg on sauteed spinach with garlic & red onions. 

serves 2

2 eggs poached 

4 slices of thick cut bacon, sliced into 1" chunks

3 small red onions or shallots, peeled & chopped

2 cloves of garlic

1 bunch of fresh spinach, washed & dried

sea salt & cracked pepper to taste

1. Heat a cast-iron or heavy-stock pan on medium heat. Add the bacon and cook until the pieces are crispy. Remove from the pan onto a paper towel lined plate. 
2. Add the onions in the hot pan and bacon fat (if the pan seems dry add a little extra virgin olive oil). Cook for 6-8 minutes until tender. Add a pinch of salt and pepper. Add the garlic slices and cook for another minute or two (be careful not to let the garlic burn). 
3. Add the spinach and cook another minute or two, stirring to get the spinach evenly wilted, but not overly wilted as you still want a little texture to the dish. Stir in the bacon slices and divide among two serving bowls or plates. 
4. Top with the poached eggs and season to taste once more. 

happy eatings & cheers!

banana almond green smoothie. {grain-free & vegan}

9 December 2014

I know-- another smoothie recipe on a food blog! I drink a smoothie or juice for breakfast almost everyday (especially during the work week) because it is simple, nutritious, and portable. Today, I am sharing my new favorite green smoothie combination that adds a little kick to a creamy, slightly sweet drink. I hope you enjoy it too!

banana almond green smoothie. 

serves 1

1 cup unsweetened almond milk

1/4 cup coconut water

1 banana

a handful of baby kale 

1 tsp. coconut oil

1 tsp. maple syrup or 1 medjool date

1 tsp. freshly grated ginger

1/2 tsp. Chinese five spice powder

1. Add all the ingredients into a blender, and blitz until smooth.

happy eatings & cheers!

goat cheese & arugula frittata. {grainfree & vegetarian}

3 June 2014

This is a good one for a quick lunch or brunch get-together. The egg base & timing are a good standard, while the veggies & cheese are easily interchangeable to whatever is in your refrigerator or what is in season.  

goat cheese & arugula frittata.

serves 4 

1 TBL extra virgin olive oil
1/2 cup red onion, sliced
2 cloves garlic, minced
1 TBL rosemary, chopped

2 big handfuls of arugula

6 free-range eggs
1/4 cup plain full fat yogurt (I like goat's milk yogurt)
sea salt & cracked pepper

3oz goat cheese, crumbled

1. Preheat the oven to 375 degrees.
2. Heat the butter over medium heat in a 8-inch cast iron skillet.  Sauté the onions until soft & just barely browned, about 10 minutes.  Add the arugula, garlic & rosemary. Season with salt & pepper to taste. 
3. Meanwhile, beat the eggs & yogurt until combined.  Pour over the onions & arugula.  Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).  Sprinkle the cheese on top & stick it in the oven for exactly 8 minutes; it should be just set throughout.

happy eatings & cheers!

everything bagels. {grain-free & dairy free}

2 June 2014

This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the Elana's Pantry cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do cashew cheese instead). 

If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!

everything bagels. 

makes 6 (using a doughnut pan)

Slightly adapted from Paleo Cooking from Elana's Pantry 

1 ½ cups blanched almond flour
¼ cup golden flax meal
1 TBL coconut flour
1 tsp. baking soda
¼ tsp. sea salt
5 large free-range eggs
2 TBL apple cider vinegar

1 TBL sesame seeds 

1 TBL poppy seeds

1 TBL sunflower seeds

a pinch of coarse sea salt (I used Maldon)

1. Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.
2. Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.
3. Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.
4. Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.
5. To store, leave at room temperature overnight, then refrigerate in airtight container.

happy eatings & cheers!

spiced banana almond meal pancakes. with broiled cinnamon apples. {grain-free & vegetarian}

9 September 2013

For those of you who follow we eat. happy., you know that I am a really into pancakes. Only homemade pancakes though, they are never as good at a restaurant. There is just something about the smell of pancakes filling the kitchen on a quiet morning, drinking a dark cup of coffee, & lazing about in your pajamas. There is also a process, if you will, to making pancakes. You always ruin the first cake because the pan is not quite hot enough, the kitchen tends to look like a disaster hit it when you are done, & then there is the last lonely pancake that you have to eat, leaving you feeling completely over indulged. But these are things make a pancake morning what it is...special.

Pancakes can also be a perfect vehicle for seasonal fruits, spices, & toppings. Today, was all about autumn. In Maine, it is brisk, sunny, breezy, clear, & just so perfect. Our first apples are out at the markets, so it was my immediate choice for breakfast. Check out some of my past pancake recipes for some other ideas: vanilla buttermilk pancakes, blueberry pancakes, spiced apple pancakes, & almond coconut pancakes with berry syrup.

spiced banana almond meal pancakes.

Adapted from Roost

makes 8-10 medium-sized pancakes

1 cup almond flour
1/4 tsp coarse sea salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 of a whole nutmeg. grated
1 large overripe banana
2 free range eggs
olive oil spray
butter, honey, &/or Maine maple syrup for topping

1. In a food processor, add the dry ingredients & blitz for about 30 seconds. Add the banana & eggs & blitz for another 30 seconds. 
2. Heat a non-stick griddle pan or skillet & spray with olive oil. Pour batter into 4-inch rounds (I used a 1/4 cup measuring cup). Cook and flip until each side is done. 
3. Remove from pan & spread with butter (or coconut oil). Drizzle with honey or Maine maple syrup.

broiled cinnamon apples.

1 medium sized apple, peeled, cored, & sliced

1/4 cup + 1TBL water

2 TBL honey

1/4 tsp cinnamon

1. In a cast iron pan over medium heat, stir apples, 1/4 cup water, honey, & cinnamon together. Let it cook over medium heat until the liquid is almost evaporated. 
2. Meanwhile, preheat your broiler. Add the TBL of water to pan & move your cast iron onto the top rack of the oven. Broil for about 8 minutes, until the apples are tender (but still have texture). Serve next to, or on top of the pancakes.

happy eatings & cheers!

five day challenge. gluten-free & vegan. breakfast.

For those of you who follow the blog, you know that I try to eat gluten-free the majority of the time, but I am not a vegan (I eat poultry & seafood). In an attempt to drop a few unwanted summer pounds, I decided to give myself a little food challenge. And, why not? This time of year the fruits & veggies are abundant, so it shouldn't be too boring. Besides veggies, there are all sorts of grains & legumes to eat...it should be a cinch to forego all those summer grilled meats.

I decided to share my favorite new breakfast. Sure, a kale shake sounds really sad, but I really love it. Give it a shot. I have also made it with spinach which is just as good.

kale & almond shake.
It's All Good by Gwyneth Paltrow
serves 1


1 cup of kale leaves, stems discarded
1 cup of almond milk
5 raw almonds (I soak mine)
1 date, roughly chopped
1 TBL almond butter
1 TBL coconut oil

1. Add all of the ingredients into a blender & blitz until completely smooth.

happy eatings & cheers!

power breakfast. quinoa, sauteed garlicky kale, & avocado.

I hope everyone is surviving the summer heat. Here in Maine, it is suffocating & I refuse to leave the air conditioning (& this is coming from someone who never uses air conditioning in hopes to not spoil herself!).

This is not technically a "recipe," but more of a combination of delicious flavors & textures that work as a delicious & healthy way to start the day. This serves two.

perfect quinoa.

1 cup of quinoa
a pinch of sea salt
1 3/2 cups of water or vegetable stock

1. Heat a dry pot over medium high heat. Add the quinoa & toast for about 3 minutes (it will start to smell nutty). Add a pinch of sea salt & the water. Bring to a boil over high heat. Cover & reduce to a simmer. Simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork.
2. Spoon a half cup of the cooked quinoa onto each plate. There will be leftovers for a salad or to serve next to grilled veggies.

garlicky baby kale.

1 clove of garlic, thinly sliced
a glug of extra virgin olive oil
2 big handfuls of baby kale
a pinch of sea salt & a cracked pepper

1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the kale, & stir until the kale is wilted--about 3 minutes. Add a pinch of sea salt & cracked pepper. Divide the greens in half & place on top of the quinoa.

1 avocado, pitted & sliced

1. Serve slices next to the quinoa & sauteed kale. Make sure to mash your avocado into your quinoa & garlic! Yum!

happy eatings & cheers!

eggs in garlicky spinach.

This is our new favorite meal...anytime of day. It takes about 6 minutes, it's filling, & comforting. I'm noticing a trend on my blog right now, for comfort food--it must be the stress of having only 4 weeks left of college. Anyway, as we all know quick, tasty, healthy food is always a plus in our busy moments of life.

 I got the technique for the eggs from Gwyneth Paltrow's new & totally dope new cookbook, It's All Good. It is a great follow up to her last book that focuses on healthy eating and menus for detox. You will see a lot from it, I'm sure!

eggs in garlicky spinach. 
serves 1

2 TBL extra virgin olive oil
1 clove garlic, thinly sliced
a big handful of fresh spinach
2  free-range/ local eggs
sea salt & cracked pepper

1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the spinach & move around a bit to cover with the garlic oil & make 2 slight wells in the spinach for the eggs.
2. Crack the eggs into the well. Cover with a lid for about 3-4 minutes until the whites are cooked all the way through. Season with salt & pepper & transfer to a plate. 
3. You can serve it with fruit, gluten-free toast with jam, or with Vegenaise & avocado (that one is from GP's new book too...this is my other new favorite thing too.)

happy eatings & cheers!

easter brunch. {grain-free & dairy-free}

31 March 2013

Happy Easter! I thought I'd share this delicious & easy spring brunch with you all. I doubled the recipe here, since I was only cooking for two this morning. This is the nice thing about this little egg dish, you could make enough for two, or enough to feed a crowd. They look so cute served in the egg carton.

Enjoy the day with friends & family.

soft boiled eggs with asparagus soldiers with bacon & fruit. 

serves 4

Adapted from Jamie at Home: Cook Your Way to the Good Life

12 free-range eggs, room temperature (this will help the eggs not to break)

1 bunch of asparagus

1 lb. organic bacon (pork, turkey, duck, or veggie)

1 pint of fresh berries

sea salt & cracked pepper

extra virgin olive oil

1. Preheat the oven to 400 degrees. Toss asparagus, a drizzle of olive oil & a pinch of salt & pepper onto a baking tray. Bake for 10 minutes, giving the tray a jostle once or twice during the cooking process. 
2. Meanwhile, bring a large pot of salted water up to a gentle boil. Carefully add the eggs. Cook for 5 minutes. Drain them, cut of the tops, & serve in little tea cups or put them back in the egg carton. Serve with salt & pepper.
3. To cook the bacon, get a griddle hot (on medium heat). Add the bacon, cook about 4 minutes per side, depending on how you like your bacon. If you want it crunchy, cook a little longer.
4. Add the bowl of fresh fruit to the spread & let people get dunking. 

happy eatings & cheers!

day 7 & 8. trip to boston & some other stuff.

day 7. a trip to the MFA in Boston. 5 hours of art wandering. here's some highlights.

Turner. The Slave Ship. 1840...Pictures don't give this paint justice...

Barrias. Nature Reveling Herself Before Nature.  1899.

This was in the Contemporary gallery...I missed the artists name. Still cool giant shadow box anyway.

Rodin. 

Quentin Massys. Madonna of the Cherries. 15thc. 

English artist from the 19th century...sorry I forgot his name!

Barbana de Modena. Madonna and Child. 1360s.

I forget the artist...but this is in the Contemporary gallery. 

piece from MFA's Blue & White gallery...

MFA Rotunda 

Quincy Market...

Avocado & cucumber maki roll w. seaweed salad. March outdoor picnic.

Day 8. Maine Maple Sunday...I had to celebrate.

appropriately detox almond-coconut pancakes with berry syrup.

serves 4

 The ingredients are not necessarily not-detox, I just don't think you are supposed to eat pancakes.So delicate & fluffy. SO much better than a shake for breakfast! 

1/2 cup almond flour

1/2 cup white or brown rice flour

1/2 tsp baking powder

a pinch of sea salt

1 cup of coconut milk (from a can)

1 TBL olive oil

1. Mix ingredients together, careful to not over mix... this batter will be a little thicker, no worries.
2. Heat a pan or griddle over medium heat. Add a bit of oil & ladle about 3 TBL of batter in the pan for each cake...do as many that will fit in the pan. 
3. When you see bubbles (about 2 minutes), flip pancakes over for another minute.  Remove pancakes to a plate and serve with which ever option you desire.
4. You can keep the pancakes warm in a 200 degree oven. Serving with berry syrup.

berry syrup

makes approx. 1 cup

1 cup blueberries and raspberries

3 TBL Maine maple syrup or agave syrup

1. Add ingredients in a small pot. Bring to a boil. Simmer for about 5-6 minutes until the syrup has thickened a bit. 

my two wild & crazy dogs.

images from Jediah's tumblr.

happy eatings & cheers!

happiness is a warm...pancake.

Pancakes-- such comfort food. We ate these for lunch just because I was craving them. These little cakes smell AMAZING, they are delicate & fluffy--so perfectly delicious. As you can tell I love pancakes, usually I make gluten-free, vegan banana pancakes or some simple morning pancakes, but I thought I would change it up a bit. The buttermilk works like a dream.

vanilla buttermilk pancakes
serves 4

for the pancakes:

1 large organic egg, beaten
1 1/4  cup buttermilk
1/4 cup olive oil (not extra-virgin!)
1 TBL maple syrup
1 tsp. pure vanilla extract

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 tsp baking powder

1. In a large bowl beat together egg, buttermilk, oil, syrup & vanilla. 
2. Sift in the dry ingredients.
3. Heat a pan or griddle over medium heat. Add a bit of oil & ladle about 1/4 cup of batter in the pan...do as many that will fit in the pan. 
4. When you see bubbles (about 2 minutes), flip pancakes over for another minute.  Remove pancakes to a plate and serve with which ever option you desire.
5. You can keep the pancakes warm in a 200 degree oven.

options for serving:
classic salted butter & maple syrup (this is what we had today)
a scoop of vanilla yogurt & a berries
sliced bananas & a drizzle of honey
a spoonful of berry jam

happy eatings & cheers!

my spanish tortilla.

So yesterday was kind of a weird day. We had an amazing visit with Jenika, Kyle & the pups. We ate lots of good food, the weather was beautiful & we watched Hocus Pocus (a Halloween classic). Actually for any of you out there that remember watching that movie as a kid--it is almost 20 years old! When I start saying that things I like are 20 years old or more...I am old.

Anyway, the weird part was Maude getting hurt out in the woods...she's okay...it was just a scary day.  We have been really lucky to not have any pet emergencies yet in the 7 years that we have had the little critters in our lives. It happened in a split second, then a half a mile out of the woods & fields, an hour to the nearest emergency vet facility, & a collection of staples in her little barrel chest all within an afternoon. Needless to say, it was a physically and mentally exhausting day. Maude was a super-trooper. She was so cool, calm & brave. Now she is being even more spoiled than she already is. 

The tortilla, though, happened for breakfast. It was a winner. We gobbled the whole thing down between the four of us. The potatoes were perfect & the onions caramelized. I added some cheese to it, so I guess it makes this dish a bit of a cross between a tortilla and frittata. It was super simple, filling & a total crowd-pleaser. I love when that happens. I served this with coffee, apple cider & slices of local apples. 

my spanish tortilla.

serves 4

a drizzle of extra virgin olive oil

a knob of butter

2 large potatoes, cleaned & thinly sliced

1 sweet onion, peeled, halved & thinly sliced

1 sprig of rosemary, leaves chopped

sea salt & cracked pepper to taste

1. Preheat the oven to 400 degrees F. In a 9" cast iron pan (if you don't have one, use whatever pan you have & just follow step 1, then transfer into a greased spring-form or pie plate), add oil & butter over medium heat. Once the butter starts to melt, add potatoes, onions, rosemary & seasonings. Cook for about 10 minutes, stirring frequently. 

2 cups of arugula or spinach, cleaned & dried

6 organic eggs

a splash of cream or milk

a handful of Cheddar or Gruyere, grated

sea salt & cracked pepper to taste

1. At this point if you don't have a cast iron, transfer your potatoes & onion into prepared pan in an even layer. If you are still using an oven proof pan, turn down the heat to low on the stove top.
2. Add arugula on top of your potatoes. 
3. In bowl, add eggs & beat together with cream & season to taste. Pour over the arugula. Scatter cheese on top. 
4. Turn of the stove top & pop into the oven for about 15-20 minutes. The eggs will be puffed up, the top a little golden & the center set. 
5. You can serve immediately. I waiting about 5-10 minutes, then loosened the sides of the tortilla from the pan with a knife, then put a plate on top & flipped into the plate...either way it will be good. 

happy eatings & cheers!

a breakfast sandwich.

1 October 2012

This sandwich idea came from my friend Dave's delicious looking bagel-sandwich he was eating during a class the other day. I knew immediately I needed to kind of- sort of re-create my own. It came out pretty darn good, especially the shallot-garlic cream cheese. The veggies I picked up from the farmer's market & the bread from the Homestead Bakery. For Jediah's sandwich I added a few slices of summer sausage. Simple & delish.

breakfast sandwich.
serves 4

1 baguette, cut into desired sections, then sliced down the side
1 tomato, sliced
1 cucumber, sliced
1 head of leafy lettuce
a handful of briney olives, chopped
(optional) thin slices of Vermont Smoke & Cure summer sausage
sea salt & cracked pepper
shallot-garlic cream cheese (recipe below)

1. In the a 350 degree oven, toast the baguette for about 3-4 minutes. 
2. Slather both pieces of your sandwich with shallot-garlic cream cheese, layer tomatoes, cucumber, olives, (optional sausage slices), season to taste & then add your lettuce. Voila. 

shallot-garlic cream cheese.
makes about 1 1/2 cups

1 pkg. cream cheese, softened
1 shallot, quartered
1 clove garlic
2 TBL fresh rosemary
sea salt & cracked pepper

1. Add shallot, garlic & rosemary to a food processor & blitz until fine. Add cheese & seasoning. Blitz until smooth. 

happy october, happy eatings & cheers!