Wow

Looks like that last time I posted was November...wow. Since then, we bought a house, turned another year older and started to really live our lives in Colorado. So, you could say we've been a little busy. I've perfected my basic cheesecake and have served it to many great friends and family. It's insanely good and I've been really picky about the taste, texture and how it looks as it settles. Can't wait to get rolling on more baking & sharing.

'til next time
-shan

Spinach Puffs

Spinach Puffs

These are soooo good to snack on or a side for breakfast with an egg, or just as a side with dinner. Really anytime.

I altered the recipe a bit to what I had in the house. But first here's the original link if your wondering where it came from: http://www.bonappetit.com/recipe/spinach-puffs. You can also see where I altered the recipe as well.

Ingredients (makes 12):
10 oz frozen spinach
1/2- 3/4 cup shredded pepper jack cheese (instead of feta)
1/4 cup white onion minced
1 Tbls olive oil
1/2 tsp dried dill (it asked for 1 tsp fresh, didn't have any on hand)
1 close garlic, minced
fresh ground salt & pepper to taste
2 eggs
Phyllo dough - half of package (asked for puff pastry, but I saved money and I can use the rest of the phyllo for something else. Also, no need to grease the pan either)
4 Tbls melted butter
Spatula or pastry brush
1 - 12 cup muffin pan. Makes nice bite size puffs. (Original asked for a standard 6 cup, just seemed too big for me)

Preperation:
Preheat oven to 350.
Thaw frozen spinach. Squeeze wet spinach with your hands, getting as much water out of it as possible. Your hands kind ache after, but it's better than having soggy puffs. Comes out to about 2/3 cup squeezed spinach.
In a small/medium bowl mix spinach, cheese, onion, olive oil, dill & garlic. To taste, add salt & pepper.
Beat egg in separate bowl & fold into mixture. Set aside or toss in fridge.

Take away half of the phyllo dough and put the rest in the fridge for later use.
Prepare sheets with melted butter. I didn't spread butter on each individual sheet, only about 3 sheets. (see package of phyllo dough for instructions)
Divide sheets into about 12 equal parts, about 4-5 inch pieces.

Press each piece of phyllo dough in muffin pan, leaving the tops pointing up.
Equally divide mixture into cups. Press the tops together or fold over.
Beat the remaining egg and brush egg wash over the tops of the puffs.

Bake for 25-30 minutes or until golden brown. Let cool for 10 minutes for 10 minutes. Enjoy!

Next time: I think I would add a full cup of cheese instead of what it asked for since pepper jack is a less intense cheese. I'm going to try fresh spinach as well.

-shan

Curry...simple

Curry
This was good, really good. Simple and when you let the flavors sit overnight, the better it tastes. Since I love spicy curry I added a little more cayenne pepper than I have listed below. Go by desired taste with spices.

Ingredients
2 1/2 cups almond milk (I choose almond milk because I like the taste better than cow's milk)
2 1/2 - 3 tsp curry powder
2 Tbls flour
2 Tbls butter
1/2 tsp salt
1/8 tsp pepper
1/4 tsp cayenne pepper
1 garlic clove - minced
2 to 3 cups of various veggies (I added red onions, various colored mini peppers, mushrooms, cauliflower, carrots, & celery.) I like my curry full of veggies, so you can as much or as little as you like.

Preparation:
In a medium sauce pan or wok sauce pan, over low heat, melt butter and curry for a minute or two.
Stir flour & spices.
Mix in milk over medium heat, cook until sauce has thickened and bubbles.
Add veggies and cook until desired tenderness.

Serve with brown rice.

Tortilla Cinnamon Apple French 'Toast'

Tortilla Cinnamon Apple French 'Toast'

In my house we rarely have bread, but always tortillas. My husband showed me a recipe for baked french toast, so I improvised. It's tastes great and it's not as filling. We had a side of pan fried peppers & kale with an over easy egg and were completely satisfied but not full.

Ingredients

2 large tortillas cut in 4ths

1/2 cup milk of choice

1 egg

1/8 tsp vanilla

 1/8 tsp cinnamon

1 Tbls sugar

Dash of salt

1 Tbls butter

Toppings

1/2 apple - chopped

1/4 cup apple sauce

Cinnamon sugar

Powdered sugar

Chopped walnuts

Syrup

 

 

Directions 

 In a pie dish, stir beaten egg, milk, cinnamon, sugar & vanilla.

Soak tortillas pieces in mixture for about 5 minutes. 

Heat frying pan/skillet on medium heat & add butter.

Cook 2 to 3 minutes each side.

Top with apples, apple sauce, walnut, powdered sugar, cinnamon sugar & syrup.

Over Easy Egg w/Peppers & Kale

Over Easy Egg w/Peppers & Kale

 3 mini sweet peppers (yellow, orange & red) - sliced

2 Tbls yellow or white onion - sliced

1/2 kale leaf - chopped

1/2 Tbls Olive oil

1 Tbls water

Seasons: Cayenne pepper, salt & pepper

1 over easy egg (or as desired)

Heat oil in frying pan to medium heat.

Add onions, peppers and water. Cook for about 5 minutes. Make sure veggies are still crispy. Season with cayenne pepper, salt & pepper.

With one minute remaining add kale & turn off heat.

Serve topped with egg.

Vegetable Soup with Chickpeas & Kale

Vegetable Chickpea Kale Soup

Filling, meat free and good for you. You can eat it hot or cold!

2 large carrots with skin

4 ribs of celery

1 cup of Brussels Sprouts

1 can chickpeas

½ red or yellow onion

2 garlic cloves

2 cups kale

32 oz vegetable broth

1 large tomato

2 Tbls extra virgin olive oil

1 Tbls unsalted butter

1 tsp dried basil

1 tsp dried oregano

¼ tsp cayenne pepper

½ tsp salt

½ tsp fresh ground pepper

Heat oil & butter in large sauce pan over medium heat.

Cook chopped onions & minced garlic 2 minutes.

Add chopped vegetables for 3 to 4 minutes.

Add chickpeas, vegetable broth and all spices, bring to a rapid boil.

Simmer for 18 minutes.

Add chopped kale and simmer for 2 minutes.

Top with chopped tomato and enjoy hot or cold!

Be back soon.

The summer has been a busy one and a really exciting one.
After a few months of decision and things falling into place, Jon and I are moving to Denver September 27th!! We have signed a lease and have started some purging and packing. It already feels great!
In the mean time, the blog will be on a little bit more of a break. I have big plans for my new Denver adventures. For those who follow, I am very excited for what I have in store in my little brain of mine.

post soon!

-shan

Protabella Tacos

Portabella Tacos

Well, this isn't the greatest picture, but I had to take it quick before I devoured it.

Ingredients:
6 medium size protabellas cut in thirds or fourths
1/2 green pepper & 1/2 red pepper (cut in large lengthwise slices then cut in half)
1/2 white onion (red & yellow work too), sliced
1 - 2 stems Kale
Tomatillo salsa (or your favorite salsa)
1 avocado, sliced lengthwise
6 Tortillas of your choice

Sauce:
4 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbls butter
salt & pepper to taste
1/8 - 1/4 tsp crushed red pepper
1 clove garlic, minced

Heat pan medium to medium high. Place olive oil & butter in pan

Cut all ingredients.

Get a medium size bowl, toss mushrooms in and coat with balsamic. Add S&P, red pepper and garlic mix well. 
Once pan is heated put in onion and cook about 5 minutes. Toss in mixture from bowl. Cook 5-8 minutes. Make sure you keep your veggies a little crisp so you get a good crunch when you bite into the taco. 
Place mixture on tortilla, add a slice of avocado, salsa and top with as much kale as you want.

Makes about 6 tacos.

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup



















Since the weather in MN hasn't exactly been enjoyable this April, soup has warmed me up quite a bit.

Ingredients:

Roast: 
heat oven to 500 degrees
1 red pepper
1 package portabella mushrooms (cut in half)

Roast veggies for 30 to 40 minutes. Turned & stir every 8-10 minutes. Let cool for 30 minutes. Set mushrooms aside. Chopped red pepper in small pieces. Set aside.

Ingredients:
1/4 red onion, chopped
2 garlic cloves, minced
2 large Roma tomatoes (cut into small pieces
1 can tomato sauce (12-14 oz can)
1-2 tbls Olive oil
1/2 tsp (or more) course sea salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper
6 to 8 leaves Fresh Basil, minced
Oregano to taste
Parsley to taste
Green sauce to taste
Frank's hot sauce to taste
Fresh Parmesan

Heat olive oil in sauce pan on medium to medium high, add onions. Once translucent add garlic heat until fragrant. Add the rest of the ingredients & red pepper. Bring to a boil, turn heat to medium low to low and cook for 20 to 30 minutes stirring occasionally. Use a hand blender or potato masher to break down pieces.

Serve topped with mushroom and some fresh Parmesan. I also made some torilla grilled cheese with various cheeses. Yum.

-shan


taste.

Hummus of sorts

It's good and it tastes so fresh. This 'Hummus of sorts' is a little chunkier than regular hummus and less salty.

Ingredients:
1 small garlic glove
1 15 oz can of chickpeas
1/4 cup plain 0% Greek yogurt
1.5 Tbls olive oil
1 Tbls sherry wine
1 Tbls vinegar
1 shake or two of ground cumin
A couple pinches of salt & pepper
I added a few dashes of ground red pepper & a little drip of red wine cause it was sitting next to me

Add all ingredients into a food processor until smooth.

I like to spread it on a tortillas with fresh veggies & cheese.

enjoy!

-shan

eat.

Tasty Nachos

Chips
3 to 4 tortillas cut into desired shapes
Bake at 350 for 10-15 minutes. Turn halfway.

Toppings
1 can black beans drained and rinsed
8 chopped pepperoncini peppers from a jar
1/3 cup chopped white onion
1/4-1/3 cup each red & green chopped peppers

Sour cream, whisk all ingredients
1/2 cup plain Greek yogurt
1/4 cup softened cream cheese
Enough water to made runny. 4-5 Tbls or more if needed.
The following to taste:
Sea Salt
Pepper
Garlic powder
Crushed red pepper

Oven to broil.
I made 3 layers of chips and ingredients. Baked each layer for 3-5 minutes.
When ready to eat top with sour cream and avocado slices. 

-shan



eat.

words i found

No one should put anything they dream or have a desire to do in their life aside. It's precious. You never know what can happen. I know we all have to realistic here and there, with jobs and such to live, but there is a line. I've been holding on way above that line that is not needed. The things I have that I do not need. The home I live in that is well beyond my means. I don't need it. I've never needed it. I've always known that none of that has made me happy. It's my family, it's my friends, it's the music, the sunshine, the grass, the trees and the world I will soon discover with my own two eyes, and touch with my own two hands, feel on my own two feet, and hear with my own two ears. I get to smile, I get to feel, I get to love, I get to do these things because God has blessed me with them.

 

Bulgar Wheat & Pepper Salad

Bulgar Wheat & Pepper Salad

I guess I really like salads with similar ingredients. Well, fine. Here's another one. :)

Ingredients:

1/2 uncooked bulgar wheat

          -prepare by adding 1/2 boiling water and let soak for 1 hour

4 chopped mini red peppers

2 chopped mini yellow peppers

2 chopped mini orange peppers 

1/4 chopped green pepper

1/4 cup chopped white or red onion

1/2 chopped cucumber

15 chopped mini pearl tomatoes

10 minced fresh basil

1/8 - 1/4 dried red pepper

Two to three pinches of sea salt

10 twists of fresh ground pepper

1 tsp tabasco green sauce

2 tbls olive oil

1 tbls lemon juice

Preparation: 

Prepare Bulgar wheat. Mix all ingredients together and mix well. Serve immediately or chill for an hour. 

Keeps up to one to one and a half weeks.

Eat. 

 

Quinoa & Chickpeas

Quinoa & Chickpea salad

1 can chickpeas
1/2 cup uncooked couscous (prepare as package states)
1/2 green pepper chopped
1 large carrot chopped
2 pepperoncini peppers chopped
1 stalk celery chopping
3 tbls cilantro minced
1 roma tomato chopped
3 to 4 tbls olive oil
1/4 tsp red pepper spice
1/4 - 1/2 tsp sea salt
1/4 tsp crushed black pepper
1/2 tsp dried basil 
4 to 5 shaked from green tobasco sauce


Prepare couscous, let cool.
Drain Chickpeas.
Mix all ingredients together.

Roasted Spaghetti squash with garlic onions & veggies

Roasted Spaghetti Squash with garlic onions & veggies

Squash
Roast medium squash.
Preheat oven to 375. Pierce squash with small knife multiple times. Roast for about 1 hour 20 minutes flipping halfway through.

Let cool. Take out seeds with a spoon and set aside in a bowl. Pull squash out with fork set aside.

Ingredients:
4 small portabella mushrooms chopped
1 cup white onion chopped
2 Tbls curly parsley minced
4 mini peppers (yellow, orange, red) chopped
1 stalk celery chopped
3 to 4 artichoke hearts chopped
1 garlic clove minced
2 Tbls oil
1/2 Tbls butter

Heat medium. Add oil, butter, and garlic. Cool until fragrant. Add onion until translucent. Add celery for one minute.
Add rest of veggies & parsley, cook for 3 to 4 minutes.
Add spaghetti squash, mix well and make hot.

Eat.

P.S. Roast the seeds!!

Apple Cinnamon Cheesecake

Apple Cinnamon Cheesecake

Crust
1 package graham crackers
1/4 cup melted butter
1 tsp sugar
cinnamon
pumpkin pie spice

Filling
3 8 oz packages cream cheese at room temp.
1/2-3/4 cup sugar
1 tsp pure vanilla extract
1 Tbls whole wheat or white flour
1/4 cup vanilla almond milk
3 slightly beaten eggs
1/2 red apple
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Topping
1/2 cup instant oats
1/4 cup brown sugar & white sugar mix
1/2 stick softened butter
1/4 to 1/4 cup whole wheat & white flour mix

Preheat oven to 375. Crush graham crackers and add melted butter. Spread crust evenly in spring form pan about 1 inch up pan & top with sugar.  Cut thing apple slices and spread evenly on top of crust. Sprinkle sugar, cinnamon & pumpkin pie spice. Set aside.

Beat cream cheese, sugar, flour, & vanilla until few cream cheese chunks are seen.
Add milk until smooth. Mix cinnamon & pumpkin pie spice.
Stir in eggs until well blended.

Pour over graham crackers.
Bake 40 minutes or until 2 inches of filling from the outside of the pan is set.

Let cool for 30 minutes.
Separate edges with sharp knife.
Undo spring form and let cool for 45 more minutes.
Put in fridge for 4-5 hours or overnight.

For Topping preheat the oven to broil. Toss all topping ingredients except butter in baking sheet that can be used on broil and mix evenly.  Drop butter in pieces on mixture and evenly mix well.

Broil for 5 to 10 minutes or until crispy. Top on cheesecake.


Eat.

the married

Jon and I got hitched. It was a day that was so much more amazing that I have ever anticipated. Everyone looked great, the weather wasn't burn your face cold, so many great family and friends came out to celebrate and I can't be more happy for all the amazing support and love.

I can't believe I get to love someone like Jon for the rest of my life. What's even more amazing is that he loves me the same. One person loving another person that much just didn't seem like a reality after years of searching for that love. Then it just falls in your lap like it was always there.

All the adventures, experiences, old and new are going to be so amazing with this dude. It's so exciting to live this way.

Wedding slideshows

Jon and I made a few slides shows for our wedding that were unfortunately unable to play. So here they are :)

Shanna Michelle

http://youtu.be/z5gHAzGWyLQ

Jonathan Allan

http://youtu.be/djEbUby3juA

Jon & Shanna Fisher

http://youtu.be/vwtakjjKTy0

Vegetarian Enchiladas

 

Vegetarian Enchiladas

This is a vegetarian version of my Mom's enchiladas.

1/2 cup cherry tomatoes
6 mixture of red, yellow & orange mini peppers
1/2 cup red onion
4 small portabella mushrooms, chopped
1 tsp sea salt
1/2 tsp crushed red pepper
1/2 tsp basil
1/2 tsp oregano
2 cloves of garlic
2 tbls olive oil
1/2 cup greek yogurt
1 can garbanzo beans
1 to 2 cups cheddar cheese
4 12 inch tortillas or 8 6 inch tortillas

Preheat oven to 350. 
Combine tomatoes, peppers, onion, salt, crushed red pepper, basil, oregano and garlic in blender or magic bullet. Blend until smooth. Put mixture in sauce pan with olive oil on medium low. Cook for about 5 minutes, then add mushrooms, and greek yogurt until well mixed and yogurt is 'melted'. Also add any extra peppers and tomatoes to sauce. Keep on low heat.
Add 1 tbls olive oil and garbanzo beans in food processor, process until smooth.
Spread beans over middle of tortillas, top with mixture and cheese. You can use more 12 inch tortillas to make them thinner.
Roll tortillas up and place in pan. Pour the rest of the mixture over the tortillas and top with cheese. I added a few chunks of fresh mozzarella.
Bake for 20 to 30 minutes depending on how crispy you want them.

Serve topped with shredded lettuce, greek yogurt, salsa and green Tobasco sauce.

EAT!


-shan

Wedding cheesecake

Avocado Lime No Bake Cheesecake

Crust:

1 to 2 packages of graham crackers or gingersnap cookies
1 stick butter (melted)

Filling:
1  tsp plain gelatin

1/4 cup water (might need a little more)

2 ripe avocado

3 8 oz blocks of softened cream cheese

1/2 cup sugar
1 cup plain 0% greek yogurt

zest from 2 to 3 limes

juice from 2 to 3 limes

Crush cookies of choice. Melt butter and stir in cookies crumbs. Press in spring form pan and along the sides about an inch or so up.

Place water over medium heat in sauce pan. Stir in gelatin, let sit while preparing other filling ingredients.

Place avocado, cream cheese, sugar until evenly blended with mixer. Blend in greek yogurt. 

Zest in lime and squeeze lime juice and blend. Feel free to add more lime juice for taste, but not too much, you still want that avocado flavor.

Blend in gelatin from pan. 

Divide into spring form pan place in fridge for 4 to 6 hours or overnight.