Bites

Instead of individual posts on these dishes, here's a round-up of recipes I've made from other bloggers recently.

• I found this recipe for Coconut Chai Breakfast Cake via a link from another blog that now I can't find. I really enjoy Fatfree Vegan Kitchen and this cake was so good. I left half at home and took the other half to work. As usual I didn't tell anyone that it was vegan and as usual they were all gone in a snap.

• This recipe is going in my permanent collection. Behold the beauty that is Delia's Chicken Chili with Cheese. This comes from the How To Cheat section on her website. These recipes use pre-cooked or convenience packaged ingredients to speed up cooking times. You can make this chili in just about 30 minutes, and it tastes absolutely incredible.

• A long while back I saw over on Baking Sheet that Nicole made French Toast in her waffle maker. Now that I have a new waffle maker that works, I thought I'd take that idea one step further: stuffed french toast waffles. We made two kinds, one stuffed with jam and one stuffed with ham and cheese, sort of like a Monte Cristo of sorts. As usual, my pictures are awful and don't show how delicious they really were:
  

Here's the ham and cheese one. Scott had his plain, I had a bit of maple syrup on mine:

This one is stuffed with lingonberry jam, my current favorite jam:

We beat 2 eggs with about 3/4 cup of milk and added a pinch of salt and a pinch of sugar. Make your little stuffies, dip them in the eggs and cook them in your waffle iron as per the manufacturers instructions.

• After the U.S. has it's Thanksgiving last year Lis at La Mia Cucina posted about her Easy Stuffing and boy it sure looked good. I bookmarked it and kept going back to look at it. But we had already had our Thanksgiving, and we were not having a turkey for Christmas. What to do? I really wanted to try it. So I turned it into a casserole.
  

It's not that different from Lis' recipe which you can see here. I used the same amounts of stuffing, zucchini, onion, and mushrooms. I used the 2 tb of butter for sauteing, but substituted 1/2 cup of vegetable stock for the stick of butter. I also substituted the soup and sour cream with a can of low fat cream of mushroom soup and fat-free sour cream. Once I had it assembled, I pressed some cooked cut up chicken breast into the top and then covered with the onions.It was totally delicious! Scott loved it, so I'm sure it will make many more appearances at our table. Thanks Lis!

• I'm late to the game (as usual) but I am LOVING del.icio.us. It is so easy to keep track of new recipes I want to try and new websites I want to read. One of my favorite new finds is A Veggie Venture, a great site full of recipes heavy on the veggies. I bookmarked Alanna's baked pasta recipe she made for the Mac-n-Cheese-Off, but of course the night I decided to make it I didn't check the recipe to see if I had what I needed. So we made a few adjustments and came up with a delicious variation of Alanna's pasta dish. The recipe for her original Baked Pasta with Ham Tomatos and Peas can be found here.

my computer ate the picture.

Here's ours.

Ham and Pea Pasta

adapted from Alanna's Veggie Venture's Baked Pasta with Ham Tomatos and Peas.

8 oz Organic Vegetable Gemelli
1 cup of diced ham
1-28 oz can fire roasted tomatos
1 cup shredded mozzarella cheese
6 oz shredded smoked gouda cheese
1 tsp dried basil
2 cups frozen peas
3/4 cup non fat milk

Cook and drain the pasta. Mix the pasta with the ham, tomatos, the cheeses, basil and peas. Season with salt and pepper to taste. Spray a baking dish with non stick spray and pour the pasta in. Pour the milk over top and bake at 375' for 30 minutes. Turn broiler on and broil until the top is bubbly and crisp.

• These are extremely, completely, utterly delicious waffles - and their name is Nummy Yummy Waffles. The recipe is from The Garden of Vegan by Tanya Barnard and Sarah Kramer. No eggs, no dairy, and only 1 tb of oil in the whole batch! Made with ground oats and whole wheat flour. Total yum for body and soul. We get about 8 waffles out of a batch and the leftovers and great toasted and spread with jam.
  

• From Sweetnicks comes these fast and delicious Ham and Potato Patties with Horseradish Sauce, except I omitted the horseradish. Not a fan.
  

• Here's a(nother) bad picture of a good dish. Crockpot Char Sui Pork Roast from Laura Rebecca's Kitchen was deelish.

• Do you all know by now that Dorie Greenspan has a blog? Some of you may remember the cookbook spotlight we did on her book Baking: From My Home To Yours. I made the corn muffins again, but I messed up and may they wayyyyyy too spicy. Like having to stick your head under the faucet spicy. So we remedied that by splitting and toasting the muffins, then covering them with scrambled eggs, homemade salsa, sour cream and cheese. Much much better.

And lastly, this is not food related, just really funny.


"My Humps" Alanis Morissette

from YouTube

Happy Tuesday!