Day 1 – Scotcheroos and Corn Cakes

Day one of 30 Days of Creativity was a delicious success. I got creative in the kitchen. Start easy and where you’re comfortable, right? On Sunday we went to a barbeque hosted by a former co-worker. We’d been camping Friday through Sunday morning near Bloomington, so I needed something easy to make. Lucky for us, I requested breakfast on the way home from our campsite at Bloomington Bagel Company. Michael spotted a Peanut Butter Crunch bar in the dessert case and declared it very good. Could we reproduce it? One taste and I said hell yes, this is gonna be easy! These are scotcheroos!

Have you heard of scotcheroos? They’re like Rice Krispie Treats but better because they involve peanut butter, butterscotch, and chocolate. I use the word addicting loosely here. I ate one at the barbeque and then two more on the way home.

Scotcheroos seemed to be the easy and obvious choice for Day 1 for multiple reasons: Michael requested I make them again, and soon; they take literally 15 minutes to make; no oven; did I mention delicious?

We also had corn cakes with avocado and tomato salsa for dinner.

I prepped half of this meal (the corn cake batter) while I ate breakfast at the counter this morning. All that was left to do tonight was cut up veggies for salsa and cook the cakes. The meal is flavorful and balanced, filling and yet not heavy. The sweet corn cakes go nicely with the bright salsa. I love combining tomatoes and avocados. Just something about the flavors mixing together. Next time will add some black beans to the salsa. And the bright colors in this meal were actually fun to photograph! Continue reading

Soup Days: Vegetarian Chili

This winter has been a very soupy one. Soupy in a food sense for sure. I cannot get enough of making soup. You can let it simmer in a big pot as you walk the dog, it can cook all day in a slow cooker, and it’s good for lunch for days and days.

If snow could be soup, then winter has been soupy in a snow sense too. I haven’t seen grass in what feels like an eternity, but is probably more like two or three weeks. Winter will never end.

We got hit pretty hard by the Storm of Doom last week. First, two inches of ice, followed up by five to six inches of snow. I happily did a little sledding on Saturday. My bum did not happily sled. It is in fact largely bruised now.

Now as the ice was falling last week I thought about how this amazing chili recipe would be the perfect thing to be trapped in your house with. Then it occurred to me that when you’re house-bound, you can’t leave to get ingredients for chili at the grocery. So I would just be taunting you.

Now that the roads are passible and there’s still quite a bite in the air, I say have some chili! I’ve been looking for a good and flavorful vegetarian chili all winter and I think I’ve found a winner! It’s spicy for sure, a little sweet, thanks to the barbecue sauce, sticks to your ribs, and Joy the Baker says the steak seasoning is the secret to all the wonderful flavors. I trust Joy. She’s got taste and she’s funny.

Uh, also, I tried to take a photo, but it looked not so great. I’m trying to get the hang  of this food photo thing. It’s tricky! Any tips?

Recipe post-jump.

Continue reading

Southwest Lentil Burgers

Two Piebelly posts coming your way. And neither are a baked good. Holy shitballs. Though, I did have this conversation with my friend Bette today.

Me: I’m going to the grocery to buy stuff to make raspberry lemonade pie.
Bette: How long has it been since you made a pie?
Me: Awhile! Like….a week and a half!
Bette: laughs and groans

I didn’t yell at her because, after all, she sent me some stuff I left in North Carolina and snuck a chocolate Zebra Cake into the box. Yes. Please.

So anyway, I’ve added Food Gawker to my Google Reader recently. It definitely bumps my unread post count up twice a day, but all those recipes are worth scrolling through. I’ve found two new blogs and lots of awesome recipes. These southwest lentil burgers are such a one. (Is that even a phrase?)

My suggestions are these. Use the lentil/egg/breadcrumb/cumin/garlic part of the recipe as a base. Add any combo of vegetables to the burger mix that you have around. Make the yogurt sauce and slather it on top of your burger. Melt a tiny bit of cheese on your burger. Place your burger on a toasted bun or eat it straight up bunless. Make extra patties, wrap them in plastic wrap, and freeze them to use as a quick dinner or lunch.

Recipe after the jumpy jump! Continue reading