Archive

Tag Archives: recipes

Yes. I promised more posts and I had fully intended to keep that promise.

My tummy unfortunately did not get the memo. Without going into detail with boring medical terms, I have an upset stomach. My cranky tummy seemed not to like the pasta salad I procured at a local shop on Tuesday and went on attack.

My Dr. has placed me on very strict diet. A diet where my food options are akin to baby food and liquids and I’m only allowed a portion size fit for a tiny poodle or maybe a bird.

Not being able to eat normally is torture. So what have I been doing to cope? Why reading my favorite food blogs of course!

You might think this would make it worse, and in some ways it does. But it does give me something super delicious to look forward to eating again in about 2 weeks time. Believe me I need the extra motivation to keep eating the meager little morsels currently in my dietary repertoire.

So here’s hoping that you enjoy these blogs as much as I do:

Raspberri Cupcakes
The blog is so inspirational. I love that successes and near misses are chronicled with such open candor and grace. Someday I swear I will try to make something on this site. Until I get the courage, I’m sure it will continue to make me drool.

Sweetapolita
Are you sensing a trend here? I love beautiful deliciously simple creations. This site never disappoints. I love the beautiful colors in all the deserts. I want to try making the citrus curd sooo badly. Soooon oh so soon.

Texana’s Kitchen
I love the whit and stories that accompany each delicious recipe. Jalapeño cheese bread, what? yes! that sounds devine…Oh wait now you’ve used this bread to make Grilled Cheese and Bacon Sandwich With Pickled Red Onions and Guacamole… (I’m foaming at the mouth now).

20120425-080518.jpg

I’ve been a mixin’ maven in the kitchen recently. The BF and I started realizing our grocery bills were growing and the amount of leftovers we were throwing out was regretful. So we’ve been more thoughtful lately when cooking to try and re-purpose leftovers into new yummy creations.

This recipe is a successful creation of such efforts.

Squash Cakes

These yummy little morsels are crunchy on the outside and sweet, tangy, squashy goodness on the inside.

Ingredients:
– 2 cups of roasted squash (ours was a butternut squash leftover from dinner the night before)
– 1/8 cup of Parmesan cheese
– 1/8 cups of crushed bacon (leftover from breakfast)
– 1 tbsp baking powder
– 1/4 cup diced red onion
– 1 tsp cayenne pepper
– salt and pepper to taste
– 2 tbsp vegetable oil
– 7 tbsp flour
– cornmeal

1. Make sure your squash is well mashed with a potato masher or fork.
2. Mix in Parmesan cheese, crushed bacon, baking powder, red onion, cayenne pepper and salt and pepper.
3. Add flour until the mixture can be handled easily and rolled into a ball (you may need more than 7 tbsp, I didn’t keep too close a watch around 7).
4. Roll palm sized amounts in corn meal and place on a greased pie plate.
5. Bake at 450 for 20 minutes each side (or until each side is golden)

Serve with your choice of dipping sauce. We served with sour cream and I have to say that was a mistake… there was something missing to offset the sweetness of the squash.

I’d love to hear if anyone has any dipping sauce ideas!

K.