Sourdough Blueberry French Toast

Wow, this needs finished!

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Mee Hoon

You may know this dish as pancit. Depends on what kind of restaurant you visit or where you’re from. It’s difficult memorizing the names of all the foreign dishes you like unless you eat out a lot…or you cook them yourself. I honestly didn’t even know the name of this dish until I was an adult trying to duplicate something my mom had cooked on occasion while I was growing up. I had to ask her, describing it as best I could not knowing the name of mushrooms she used but only how they crunched in my mouth; the noodles by how she prepped them before cooking.





Ground Turkey Eggplant Lasagna

Mixing favorite veggies in an attempt to make a one-pot dinner resulting in our new favorite lasagna; although, I have to wonder if the new marinara sauce is to blame.

Ground Turkey and Veggie Lasagna

Ingredients:

8 0z Lasagna (half a box) noodles

One eggplant, 3/4 skin removed (potato peeler works nicely) and cubed

8 oz sliced mushrooms

Handful (about 4 oz) of spinach, roughly chopped

One jar (40 oz) of Victoria White Linen Marinara Sauce

One shallot, chopped

4 cups mozzarella cheese, divided

8 oz cottage cheese

3/4 cup Parmesan cheese, divided

Leftover chopped tomatoes (about 7 oz canned)

3 cloves garlic, minced

Salt and pepper

Olive oil

Cooking spray

Layer in Crock-Pot on High for 3 ½ hours. 

I began with browning the ground turkey in olive oil on medium-high heat with salt and pepper 1/4-½ teaspoon of each. After draining the excess fat, add chopped shallots to the pan, stir in. Add eggplant, salt and pepper (1/4-½ teaspoon). Sauté until the eggplant is translucent. 

Coat inside of Crock-Pot with cooking spray. Add ingredients from pan to pot.

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Oops, forgot to sauté the mushrooms! Into the pan they go with a little olive oil and salt and pepper until translucent!

 

I almost forgot garlic, too! Right on top of the cooked mix worked out perfectly. (photo below)

 

Minced garlic, then chopped tomatoes, sautéed mushrooms, and marinara sauce. Generally when you do lasagna, you layer it three times, but I was running out of time. I needed to get the cooking time going on the Crock-Pot for this meal to be ready for dinner. I did two layers with the mushrooms and tomatoes only in the bottom layer and spinach only in the top layer.

The first layer is always sauce, so since I had half of the meat and veggies already in the pot, I added the tomatoes and half of the sauce over it. Then all of the mushrooms, a layer of pasta, 4 oz cottage cheese, 2 c mozzarella, ½ c Parmesan. Repeat meat mixture, sauce, add spinach, continue with remaining cheese. Cover and cook.

 

 

 

 

Gingerbread Oatmeal

With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.

Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.

The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!

Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.

The spices are beautifully mingling together waiting to be added to the pot.

The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.

http://www.coffeecupsandcrayons.com/slow-cooker-gingerbread-oatmeal/

Mahi Mahi with Mushrooms, Asparagus, and Spinach

In an effort to change things up a little, I made mahi instead of chicken; instead of rice, I made quinoa. I thought I’d try to cheat with quinoa, and cook it on the rice cooker. It worked! So easy, so delicious!

Three frozen fillets into the pot with salt and pepper (half a teaspoon or so of each). Fresh mushrooms on top.

Add some olive oil and red pepper flakes (about a teaspoon per fillet).

I waited until the last hour to add the spinach. It wilts quickly and will continue to wilt from the steam and heat if you don’t plate it once the dish is done.

Oh yes! Perfectly cooked mahi every time! Do you see how the fish flakes (I used a fork to break a piece in half)?

Beautiful, too!

Quinoa in the rice cooker? It came out perfectly! It may not have much flavor unless you use some kind of stock. I always have Better Than Bouillon in my fridge, so in it went. Two parts liquid per part quinoa. For rice, I always make three cups dry to four cups water (I’ve been doing that since I was 10 years old, so…).

I was surprised with how flavorful this meal was with so little seasoning.