Friday, January 29, 2016

(Another) Kale and Eggs

So that New Year's resolution, the one to eat more vegetables?  How's that going?  We're still going strong here at Chez Milty, and partially in thanks to the kale and eggs I've been eating every morning. I know, kale is super 2015, but I like it and it is a nutritional power house, so I'm going to keep eating it.  I'm a rebel like that.  However, I was out recently (the horror), and I used spinach instead, which works great.  So maybe this should be called greens and eggs?  Either way, you're eating green things before 8am, so you're winning.

For a while, I was totally adverse to making eggs in the morning during the week.  It meant that I had to get up earlier, and I hate that.  Working in a school has totally changed my schedule, because that starts early. But, I've figured it out and now I like having breakfast before I leave.  It sure beats eating in the car and subsisting primarily on the mediocre breakfast sandwiches from Dunks.  While Elizabeth most certainly runs on Dunkin, I go there for the coffee and the environmental impact of the double cup #icedcoffeeforlife.

This is super easy, it's basically just scrambled eggs with green shit added to it.  I've made kale and eggs here before, but those were different and more involved.  This is totally doable for a weekday, even if it's not light outside yet.

Kale and Eggs

2 Eggs
Splash of Milk
Dash of Hot Sauce
Handful of Chopped Kale
Salt, Pepper, and Garlic Powder
1 Slice of Bread
Cheese

Heat up a pan and add your cooking fat of choice.  I do butter for eggs, but oil is good as well.  While the pan is heating up, break the eggs into a dish and add milk, hot sauce, and spices.  As usual, the spicing can be adjusted to your preferences.

Beat the eggs, and then add the chopped kale.  Mix it all together and dump into the pan. Give it a stir or three to get it going.

While the eggs are cooking, toast the bread.

Keep on stirring the eggs until they reach your desired doneness.  Just before you're done, add a little bit of cheese so that it can get all melty and mixed in.

Pile the eggs on top of toast.  Pour yourself your first cup of coffee (or your only if you're one of those magical people who can function with only one) and eat.



Question of the day: 

What do you usually have for breakfast?


Wednesday, January 27, 2016

Veggie Loaded Taco Meat

Hello friends!!  How are you?  Staying warm, I hope?  It's pretty chilly here, but it seems that we've missed out on the big snow this weekend.  Milton is happy, he hates when I dress him up and make him go fluff around in it.  But I just can't help myself - it's so freaking cute!!

I'm sure I'm not the only one who has made a New Year's resolution to eat more vegetables.  Yeah, thought so.  I mean, we all do it, it's our societal tradition.  So, in the spirit of that, I'm attempting to add vegetables to all my foods.  I start off the morning with some greens and eggs, and now I'm attempting to have a salad for lunch.  I know, who am I?  I've found a few things that make the salad situation better.  Like avocado, cheese, and making a decent dressing.

So this week, I went with taco salads.  I know, those are so unhealthy, right?  Like why even pretend you're eating salad, you're just eating a taco and you're being snobby about it.  Ugh.  But, like I said, the goal is just straight up increasing vegetable intake, so taco salad totally counts.  And, I bulked up the veggie situation even more by adding cauliflower and bell peppers to the meat.  It's an easy way to get more veggies in your life, without feeling like a rabbit.

Veggie Loaded Taco Meat

1 Pound Ground Turkey (you could totally use ground beef or chicken or even tofu if you wanted)
1 8 Ounce Can Tomato Sauce
2 Tablespoons Taco Seasoning (I make my own, but a packet of the stuff from the store is also good)
2 Medium Cloves of Garlic
Half of One Head Cauliflower
2 Bell Peppers (I actually used those really tiny ones and I used like 9 of them)

Begin by preparing the vegetables.  Cut the cauliflower into bite sized pieces and chop the peppers. You can also get those bags of pre-done cauliflower florets, which is totally what I'm doing next time.

Heat a large pan over medium heat and add some olive oil or your cooking oil of choice.  Add the peppers, cauliflower, salt and pepper.  Cook for about 10 minutes, stirring occasionally.  You want for the veggies to get tender and get some color.



When the veggies reach your desired doneness, add the ground turkey, tomato sauce, taco seasoning, and garlic.  Cook until the meat is brown and completely cooked through.  It took about 7 minutes, I think.



This meat is super versatile.  In addition to taco salad, I have also made myself a dang quesadilla with it.  You could also just do regular tacos.  It's totally up to you.  The ground turkey is lower in fat than the more traditional beef taco meat, and the veggies give it an added boost of nutrition.  I bet even the pickiest of children will eat this (if you smother it in cheese).

Question of the Day:

How do you increase your veggie intake without feeling like a rabbit? 

Thursday, December 3, 2015

Cranberry Sauce Bread - The Leftovers Club

Hi!  Did everyone have a good Thanksgiving?  We did; I made the whole meal and had people over. It was so much fun, and Milton got some turkey.  Actually, Milton got a lot of turkey.  So that was nice for the little fluff puff.  I haven't told him yet that he's getting his hair cut today....maybe he'll forgive me because of the turkey?

After a lovely holiday, I had a lot of leftovers.  And what better use than to send them to The Leftovers Club, which is the best place to send food to all your new bloggy friends.  This month, I was paired with Shania from Take a Bite Out of Boca.  She made me some delicious candy bar blondies.  Thanks!!

So, since I had a ton of cranberry sauce leftover, I thought I'd try to use it up in a different way.....you know, instead of just eating it?  So I made some delicious cranberry sauce bread.  Super easy, super tasty; you should definitely try this!





1 cup cranberry sauce
1/3 cup olive oil 
1/2 cup granulated white sugar
1/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

Pre-heat the oven to 350 and grease a loaf pan. 

Mix together the cranberry sauce, oil, sugars, egg, and vanilla.  Then, add the flour, salt, baking soda and cinnamon.  Bake at 350 for about 50 minutes, until a fork comes out clean. 



This really couldn't be any easier.  It's great for a snack, breakfast, dessert.  Or whenever else you want to eat it. 

Check out what my friends made! 






Wednesday, October 14, 2015

Bruschetta Tomatoes

Hello!  Long time, no see!  Milton and I have been over here, eating delicious things and not sharing them with you.  Sorry about that, it's not very nice.  So, to make up for it, we have a delicious recipe for some tomatoes that I've been making all summer.

Once again, my friends at the farm have hooked us up with a CSA for the season (by hooked us up, I mean we bought it).  And, once again, there was a tomato boom for a few minutes; that's when I started making these tomatoes.  They're kind of bruschetta like, but I basically put them on anything. I had them at my birthday party and I took them to a potluck. Both times, people have asked me about the recipe, so now it's here.  Come read my blog and learn how to make tasty tomatoes.

Fair warning, as per usual, I haven't measured anything, so these amounts are kind of guesses.  Do what feels right to you.





Bruschetta Tomatoes:
1 Container Cherry or Grape Tomatoes
1 Clove of Garlic, Minced
1 Teaspoon Dried Basil
2 Tablespoons Olive Oil
Salt and Pepper

Chop the tomatoes in half or fourths, depending on how big they are.  Add garlic, basil, salt, pepper, and olive oil.  Stir to combine.  Let them sit for a while so that the flavors can meld together.  Serve.

Milton approves!


Thursday, August 6, 2015

Peanut Butter Cups - The Leftovers Club

Hi friends!  How are you?  Enjoying your summer?  Milton and I are - he's very glad the weather is consistently nice enough for walks now.  However, there is a small downside - some days it's too hot to cook.  However, we're problem solvers here at Cooking with Milton, so for the Leftovers Club this month, I made peanut butter cups.  No oven required!

This month, I was paired up with Hetal from Pretty Polymath.  She made me delicious cookie butter truffles.  YUM.  The Leftovers Club is a group of bloggers who send each other treats once a month, you should definitely join!!




Homemade Peanut Butter Cups, from The Comfort of Cooking

24 Ounces Chocolate Chips (I always use semi-sweet, but use what you like) 
1/2 Cup Creamy Peanut Butter 
1/4 Cup Powdered Sugar
2 Tablespoons Butter, Softened 

Melt half of the chocolate chips.  While they're melting, line a muffin tin with liners. 

Attempt to evenly distribute the chocolate between all 12 cups (be conservative with your scoops, it's less than it seems).  Thump the tin on the counter a few times to make sure the chocolate is even in the cups.  Scare the crap out of your adorable furry helper in the process.  Freeze it for 15 minutes. 

While it's freezing, mix together the peanut butter, sugar, and butter until smooth. 

When the 15 minutes are up, distribute the pb mixture between all the cups.  Do that counter thumping thing again, but warn the dog so he doesn't flip out again.  Freeze for 15 minutes. 

While those 15 minutes pass, melt the remaining chocolate.  Distribute that across the cups, slam on the counter.  Freeze for 15 minutes.  Realize you should probably freeze for another 3-4 minutes due to the time you spent standing in front of the freezer, basking in the glory of cold before you realize how sad winter made you last year.  

After the last 15 minutes of freezer time are over, you're done.  Depending on the climate control situation in your home, I would recommend keeping these in the fridge until you're ready to eat them or send them to your friends. 




Check out what my friends made!

Thursday, May 7, 2015

The Best Brownies Ever - The Leftovers Club

Hello!  How is everyone?  Enjoying the spring?  We are, Milton is so glad that we can go for walks again, I think he missed the geese.  And I missed the sunshine and not wearing eleventy billion layers every time I walked out the door.  Spring is magical.

You know what else is magical?  Getting random treats in the mail from your brand new interwebs friends!  The Leftovers Club allows you to do that; you get paired up with another blogger and then you exchange treats.  Total win for everyone.  And this month, I was paired with Noha from Sugar and Garlic.  Definitely check out her blog - everything looks amazing!  I can't wait to see what she has in store for me.

I asked her what she might like and she said she was good with anything chocolatey, so I thought I'd keep it simple and make brownies.  I don't think I've ever made brownies from a recipe other than my grandmothers, so that's what I went with.  They really are the best, so why mess with perfection. Except I did; I've always been "strong-willed" (that's the PC term for does whatever the F she wants...), so no one is surprised.  But this time there was a good reason - I didn't have quite enough unsweetened chocolate, so I added some extra chocolate chips.  Definitely didn't want to risk them not being chocolaty enough.  No worries, Noha, that's not a problem!



The Best Brownies: 

2 Ounces Bittersweet Chocolate
2 Sticks Butter
2 Tablespoons Cream
3 Eggs
2 1/2 Cups Sugar 
1 1/2 Cups Flour 
2 Teaspoons Vanilla
1 Cup Chocolate Chips 

Pre-heat the oven to 350 and grease a pan super, duper well.  

Melt the bittersweet chocolate and the butter.  While that's melting, mix together the cream, eggs, and sugar.  When the chocolate and butter have melted, add that to the sugar, cream, and eggs mixture.  I have never waited for it to cool or tempered it in anyway and these have always turned out fine, so don't worry!! 

Then, add the flour, vanilla, and chocolate chips.  You can also add nuts if you're into that, but I'm going to take a few of these to a birthday party of a nut allergic person.  Seems rude to try and kill him at his own party?  

Bake at 350 for 30-45 min, until a fork comes out clean.  It's pretty easy to overcook them, so I try to check frequently.  



There are, as usual, amazing.  Usually, there are no chocolate chips and instead another ounce of bittersweet chocolate, but I think these turned out just fine.  Make sure you have a big glass of milk or a large bowl of ice cream to go with! 

Check out what my friends made :) 





Thursday, April 2, 2015

Chocolate Chip Heath Bar Cookies - The Leftovers Club

Hello!  Guess what!?  It's kinda spring.  And by kinda spring, I mean that it isn't 18 degrees anymore and you can walk without shoveling a path first.  Thank God.  Milty and I are super excited.

In other news, I have re-joined the ranks of The Leftovers Club this month, because I love to get treats in the mail and make new friends.  This time, I got paired with Faye from Live...Bake...Love.  I haven't gotten my treats yet, but based on everything else she posts, I think I'm in for a pleasant surprise.  

For her, I made these chocolate chip heath bar cookies.  A few months ago, in a fit of snowstorm related boredom, I went through my fridge and cabinets and made a list of all the random, half full jars/bags/boxes of stuff I had, so that I can figure out how to use it.  I'm trying to be more conscious of my food waste, so figuring out what all I have seems like a good start.  One of the things I found was a bag of heath bar pieces.  I am assuming that I got them for some kind of baking project that never quite materialized, but I seriously can't remember.  I do remember really liking them as a kid (always got that as my topping at TCBY...), so I put them in a cookie.  Then I added chocolate chips, because why the hell not.  




Chocolate Chip Heath Bar Cookies:
2 Sticks of Butter
1 Cup White Sugar 
1 Cup Brown Sugar 
1 Teaspoon Vanilla 
1 Teaspoon Salt (I used a little less salt because I was using salted butter.) 
3 Eggs 
3 Cups of Flour 
2 Teaspoons Baking Soda
2 Teaspoons Cream of Tartar
1 1/3 Cups Heath Bar Pieces (One bag) 
Chocolate Chips (I didn't measure this, I just dumped them in there.  I think it was maybe 1/2 - 3/4 of a cup)



Pre-heat the oven to 350.  Mix together butter, sugars, salt, and vanilla until smooth.  Add the eggs and mix well.  Then, add the flour, baking soda, and cream of tartar.  Mix in the heath pieces and the chocolate chips.  Form into 1ish inch balls and bake for 8-10 minutes.  

This is a pretty dry and crumbly cookie dough, so my cookie scoops didn't work that well, I think it's better to use your hands so you can mash it up a little better.  The first batch kind of fell apart (I gave them to my classmates who assured me they still tasted fine), so for these I cooked them the full 10 minutes and spent a little more time smooshing the dough together before baking.  They turned out really well though, highly recommended!  




And now, for the best part of the Leftovers Club, check out what my friends made: