Cars, Planes, and Other Things

Cars...

At the beginning of last week, I started having car troubles again. This time with overheating. Like you fill it up with coolant, and the next day all the coolant is gone again, overheating. Fun stuff. We talked to some people, and got a couple of ideas of what could be wrong, one being the thermostat. I figured we (and by we, I mean the brother) could fix that. There are videos on YouTube for these things. And I'm all for see one, do one, teach one. Anyway... The brother was kind enough to humor me and work on the car. One thing led to another and, long story short, I ended up with not only a new thermostat, but also a new pressure cap and a fuel pressure line hose thing. The brother did well. He has a lot more patience than me. The car is going again (knock on wood). He says that if I ever want him to work on my car again, I have to get a new one... the kid has a point.

It's been fun to drive. Lots of good memories. But the maintenance on the thing is a little ridiculous. To get to anything to fix it, you have to take about 10 other things apart. And if I didn't have small hands, there would be an untold number of tools stuck in nooks and crannies under the hood. Not to mention, the gas mileage isn't that great considering it's a little 4 cylinder. So, I'm taking suggestions... What do you like to drive? I want something that gets decent gas mileage and will handle well on the one ice storm a year Oklahoma gets. 

Planes...

I'm off tomorrow to Zambia! Well, I leave Oklahoma tomorrow. It will be Saturday before I get to Zambia. That is a lot of plane time. Two overnight flights and then some. I'm super excited about the being in Zambia part...except I will probably fall in love with the kids and never want to leave...and that's a little scary. I am not as excited about not getting to shower on Thursday and Friday. Also I don't like to sit down for long. Maybe I will get some sleep? At least, I get to spend Thursday in London (assuming things go as planned). Six hours to explore London. Yea for being able to walk fast...and a tube pass! 

Other Things...

On that note, I still have some laundry and packing to do... but, first, ZUMBA! 

Sour Cream Coffee Cake Muffins

Oh. My. Heavens. These muffins are sinfully delicious. End of story. 

I was recruited to make muffins for a morning wedding shower. It took me a while to decide on what kind of muffins. I figured coffee cake was pretty classic. So tah-da! Coffee Cake Muffins. I did not try to make these healthy at all. I try to spare the general population and just try things out on the family. Nice, I know. 

These muffins are seriously scrumptious. Light and fluffy with that classic coffee cake taste. Emphasis on cake. These are basically bald cupcakes. But by calling them "muffins," they're socially acceptable to eat at breakfast. One recipe makes about 18 good sized muffins. I will warn you that the batter will seem very thick...but that is okay! You can definitely play with this by mixing in strawberries or blueberries. If you choose to do that, just make sure you roll them in flour before folding them into the batter to prevent them from sinking. You could also make a cream cheese icing to drizzle on top... Enjoy!


Sour Cream Coffee Cake Muffins

Ingredients for the muffins:
1 1/2 sticks unsalted butter at room temperature 
1 1/2 cups sugar
3 extra large eggs
1 1/2 tsp vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Ingredients for the topping:
1/2 cup sugar
1/3 cup flour
1/2 stick of butter
1 1/2 tsp cinnamon

Directions:

• Preheat your oven to 350*F and prepare your muffin pan. SPRAY THE PAPER LINERS WITH NON-STICK SPRAY...unless you like to peel half your muffin off with the liner. 
• Pull out your stand mixer. Add the butter and sugar and cream until light and fluffy. 5 minutes or so. With the mixer on low speed, add the eggs, one at a time. Then add your vanilla, sour cream and milk. Mix well.
• Sift together the flour, powder, soda and salt. With the mixer on low, carefully add the flour mixture to the batter. Beat just until mixed.
• For the crumble topping, combine all the ingredients in a bowl and mix together with a pastry blender or a fork (this takes longer).
• Scoop the batter into the prepared muffin cups. Add the crumble on top.
• Bake for about 20-25 minutes, until the tops are slightly golden and a toothpick comes out clean.

Healthy Dark Chocolate Brownies

Healthy? Brownies? Yes. Well, pretty much. I adapted this recipe from Averie Cooks to my liking. Much of the butter is cut out by using a mashed (very ripe) avocado. Sugar? Try honey and molasses. (Although I did sprinkle the top with some powdered sugar...) The result? Soft, fudgy, chocolate goodness. I will say that if you do not like dark chocolate, you will not like these. But for those of you who are like me, this is the perfect chocolate fix! You could make them sweeter by cutting out the molasses and using all honey. And you could use regular cocoa powder instead of dark. But I like my chocolate seriously dark.


Healthy Dark Chocolate Brownies

Ingredients:
Flesh from 1 very ripe Hass avocado, well mashed
1/4 cup unsalted butter, melted
1 large egg
1/2 cup + 1 TBSP pure honey
1/4 cup molasses 
2 TBSP coffee (from your morning brew)
2 tsp vanilla
3/4 cup unsweetened dark natural cocoa powder
1/4 tsp baking soda 
1 packet instant coffee (I used Starbucks Via Italian Roast...the stronger, the better!)
1/4 cup gluten-free or all-purpose flour

Directions:

• Preheat the oven to 350*F and generously spray an 8x8 glass baking dish with non-stick cooking spray.
• In a large bowl, add your avocado and make sure it is well mashed. The riper the avocado, the easier to smooth it out.
• Add the melted butter, egg, honey, molasses, coffee, and vanilla. Whisk to combine. Continue to whisk out any green streaks or lumps.
• Add the cocoa powder, baking soda and instant coffee. Whisk until incorporated and free from lumps.
• Add the flour and mix just until combined. Don't over mix.
• Pour the batter into the prepared pan, and gently smooth out with a spatula. Bake for about 30 minutes or until the top has just set, it's not jiggly in the center, and the edges have firmed up. The toothpick test doesn't work here. These are fudgy, so crumbs will stick to a toothpick. Don't over bake.
• I sliced them up and had one warm about 20 minutes after pulling them out of the oven. You could may choose to chill them. Enjoy! 

Sweet Italian Sausage Pasta Toss

This was kind of one of those deals where I was trying to use up things we already had. It worked out really well! It's kind of a mishmash, but quite tasty. I adapted my recipe from Hostess with the Mostess. It's a great, simple recipe to play with. Pick your sausage. Pick your Pasta. Pick your veggies. I ended up using turkey and chicken sausage because we had about 8 oz of each. I used Ancient Harvest Quinoa pasta shells (8 oz box). I used zucchini and a mixture of sweet bell peppers. Delish. And also colorful. 

Sweet Italian Sausage Pasta Toss

Ingredients:
1 lb sweet Italian sausage links
1 medium onion, chopped
3 cloves garlic, minced
2/3 cup white wine (or chicken broth)
2 zucchini, sliced and quartered 
2 sweet bell peppers (I used 1 whole red, and half each of yellow and orange), chopped
1 TBSP parsley
1 TBSP basil
Salt & pepper to taste
8-12 oz pasta, cooked according to package instructions

Directions:

• Over medium heat (and in a large skillet...mine is a 6 qt), brown the sausage on all sides. Slice into 1/4" thick rounds and set aside. Saute the chopped onion in the remaining grease and juices from the sausage. After 5 minutes, add the minced garlic and saute another 1-2 minutes, until the garlic is fragrant.
• Deglaze the skillet with white wine or chicken broth (or combination). Add the sausage back into the skillet, along with the vegetables and seasonings. Cook until the veggies are tender. Stir in the pasta. That is all! 

I topped it off with a little freshly grated mozzarella! Parm would also be good. 

Enjoy!

Roasted Tomato & Kale {Tofu} Quiche

Meatless Monday success...on so many levels. Tonight, we enjoyed quiche...tofu quiche. No one had any idea. The brother is still in the dark, bless him. He ate it right up. Said the crust wasn't his favorite, but the rest of it was really good. The mother and I thought the whole thing was pretty delish. I adapted the recipe from Edible Perspective. It's definitely a keeper. I have never used tofu before. I was kind of weirded out by it. I knew that it would have to be unidentifiable for the brother. This definitely worked. So good. Creamy and flavorful. Trust me. 


Roasted Tomato & Kale {Tofu} Quiche

Ingredients for the quiche:
1 pint of cherry tomatoes, halved 
1/2 cup chopped green onions
1 heaping tsp minced garlic
2 packed cups chopped kale
1 package (14 oz) of firm or extra firm tofu, drained
1 TBSP organic milk
1 TBSP white wine
1 tsp sea salt + some
1 tsp ground pepper + some 
1 tsp basil
1 tsp rosemary
1 tsp oregano
EVOO

Ingredients for the crust:
1 cup old fashioned oats
3/4 cup whole wheat flour
1 TBSP herbs (I used a combination of basil, rosemary, oregano and thyme)
3-4 TBSP coconut oil
3-4 TBSP cold water 

Directions:

• Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. Place the tomatoes on the baking sheet; drizzle with EVOO and sprinkle on some salt and pepper. Roast for about 30 minutes (until shriveled and starting to brown), stirring halfway through. Remove from oven and let cool. Reduce heat to 375*F.
• Meanwhile, drizzle a small sauté or fry pan with EVOO. Heat it up and add your green onions. Sauté the onions for about 5 minutes. Add the garlic and continue to cook for another minute. Remove from heat and let cool.
• Lightly grease a 9" pie plate. Place the oats for the crust in your food processor and pulse 10-20 times. Until it looks good. Combine oats, flour, and herbs in a large bowl; mix well. Add coconut oil and water. Mix with your hands until the mixture starts to hold together when squeezed or pressed. Place the dough in your prepared pie plate and pat it down in the bottom, then up the sides. Bake for 10-12 minutes. Let cool. 
• Place the tofu, 1 1/2 TBSP EVOO, the white wine, milk and herbs, salt and pepper in your food processor and process until smooth. Scrape down the sides and give it another 10 seconds. Add in the kale and pulse until the kale is evenly distributed and more finely chopped.
• In a large bowl combine the tofu/kale mixture, roasted tomatoes, and onion/garlic mixture. Stir. Pour into crust and smooth it out. Bake for about 30-35 minutes. 
• You should let it sit for 10 minutes before cutting with a really sharp knife. But I was hungry. So my edges aren't smooth. Still tasty!

Enjoy!

Playing Around

As some of you know, I played the violin in middle school. What was that? Like 8 years ago? Wow. Point being, it's been quite sometime since I've held my violin, let alone play it. In the last couple of years, I have come to regret my decision to quit playing the violin. I remember my mother telling me that one day I would look back and wish I could still play. Weird how that works. Also, in the last couple of years I have been in nursing school and had no idea what free time was...but, now I do. 

Last Monday, I did three different workouts, cleaned, made tortillas, read some, watched several episodes of Downton Abbey, and realized that I really needed a hobby. I mean, I could workout all day, but I already eat like a horse... So, I dug out my violin and my pretty pink bow. 

I have to say, picking an instrument back up is not exactly like riding a bike or whatever. Although, I was surprised by how naturally some things came back. My first choice was to master "Twinkle Twinkle Little Star." Doesn't get much simpler. Then, I found all of my music from back in the day, including "The Star Spangled Banner" and "America The Beautiful." Perfect. I worked on those all last week, and they've come along pretty well. A little rough still, I think...but I don't know that I sound any worse than I did in middle school, so I guess that's good. 

I have to give credit to the brother and his dedication to being in band. In fact, that was my inspiration for picking the violin up again. Especially after going to all his concerts this past year. I really wanted to be able to play again. So here I am. I'm not really sure where I'm going to go with it, but I'm enjoying it for the time being (and hopefully for years to come)!

Yes, the string has been replaced.

--cat

Broiled Tilapia Parmesan

Last night for dinner, I made broiled tilapia parmesan. This has to be one of the easiest ways to do tilapia. Ever. Not to mention, also one of the tastiest ways. Even the brother enjoyed it and said we could have it again. He was really excited because he thought it was like some cream cheese chicken I had made....but I think we all know I used Greek yogurt. I adapted this from All Recipes. Enjoy!


Broiled Tilapia Parmesan

Ingredients:
1 lb tilapia filets 
1/4 cup finely shredded parmesan
2 TBSP butter, softened
1 heaping TBSP Fage 0% Plain Greek Yogurt
1 TBSP fresh lemon juice
1/4 tsp ground black pepper
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder

Directions:

• Preheat your oven's broiler to high. Line a pan with foil.
• In a small bowl, mix together everything except the fish. Set aside.
• Arrange filets on a single layer on the prepared pan. Broil for 2-3 minutes. Flip. Repeat. 
• Remove the filets from the oven and cover them with the parmesan cheese mixture. Broil for another 2-4 minutes or until the topping is slightly golden and the fish flakes easily with a fork.

Vanilla Sheet Cake with Strawberry White Chocolate Frosting

I hope everyone had a great 4th of July! I certainly enjoyed the day, and am so thankful for all those who protect our nation's independence. The weather yesterday morning was quite perfect for the LibertyFest parade in downtown Edmond. Then, I headed to a friend's house for an incredibly delicious lunch...featuring ribs. I felt like I'd just had Thanksgiving dinner, so I took a nap. Before I knew it, it was time for party #2. A big cookout, sparklers, fireworks...good times. 




















I made a vanilla Texas sheet cake with strawberry white chocolate frosting to take to the cookout. It turned out superb. I adapted the recipe from an almond sheet cake that I've made. The cake is so moist and wonderful. The frosting is pretty tasty too. The brother has requested another one to celebrate dorm life when he heads off to college in August. Ha. 


Vanilla Sheet Cake

Ingredients:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 cup sour cream
2 eggs
2 tsp vanilla

Directions:

• Preheat oven to 375 degrees. Prepare a jelly roll pan.
• In a small saucepan, add the water and butter. Bring to a boil.
• In a large mixing bowl, add the flour and sugar.
• Pour the boiling water and butter mixture over the flour and sugar mixture. Beat well.
• Add the baking soda, vanilla, sour cream, and eggs. Mix again.
• Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean. 

Strawberry White Chocolate Frosting

• Click here to get the recipe for the white chocolate frosting. Just make a half recipe or so.
• Slice some fresh strawberries until you have about a cup. Place in a food processor and pulse until the pieces are small enough. 
• Add the strawberries to the white chocolate frosting and mix well.
• Spread over cooled cake.

Enjoy! I recommend chilling the cake. But it's good either way. 

Butternut Squash & Spinach Quesadillas

Another successful Meatless Monday! I adapted these delicious quesadillas from the Pioneer Woman, making them a little healthier and much simpler to make. I don't know about you, but I don't like waiting around for butternut squash to roast in the oven. I've become a huge fan of the frozen kind that I found at Sprouts. I also ended up using spinach that chopped and frozen, so it took no time at all to steam both the butternut squash and spinach together in my Pampered Chef steamer thing. I did take the time to make my own whole wheat tortillas, but that is totally optional. 

The mother and I thought they were quite delicious. The brother, surprisingly, didn't complain too much. He just said they tasted "insanely healthy." The recipe I have made 3 generously filled quesadillas, so adjust it to your needs. Enjoy!


Butternut Squash & Spinach Quesadillas

Ingredients:
2 cups cubed butternut squash
3 cups chopped spinach
4 oz Monterey Jack cheese, shredded/grated
Salt, pepper & chili powder to taste 
6 whole wheat tortillas (click here for recipe) 
Cilantro, for serving

Directions:

• Preheat a griddle to about 400 degrees. Prepare with cooking spray.
• Steam butternut squash, spinach, salt, pepper, and chili powder until the squash is soft.
• Assemble quesadillas, one at a time. Begin by spreading about 3/4 cup of the squash/spinach mixture on a tortilla, sprinkle with cheese, and top with another tortilla.
• Place the quesadillas on the hot griddle and cook for about a minute on each side.

Pretzel Cookie Bars with Caramel and Chocolate Drizzle

Some friends of mine got together for a cookout yesterday evening out at Arcadia. It was a rare, beautiful summer evening. The weather was just perfect. I ended up throwing these bars together because I had everything I needed, and it was quick. Yesterday was pretty crazy, so time was kind of an issue. Like I got these in the oven and left the brother in charge...and he now knows that you have to actually take things out of the oven to stop the baking process...not just turn the oven off. Needless to say, the edges got rather dry (still pretty good dunked in milk). Thankfully, the center was still super tasty and great. All the bars disappeared, so I'm guessing people liked them!


Pretzel Cookie Bars

Ingredients:
1 cup butter flavored shortening (cringe! I know. Use butter instead. I didn't have time for it to soften.)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups flour
1/2 cup broken pretzel pieces (more if you want some on top too!)
15 Velata milk chocolate pieces 
Caramel sauce (see recipe below)

Directions:

• Preheat oven to 375 degrees. Prepare a 9x13 baking dish.
• In a large bowl, cream together the shortening and sugars. Add the eggs, beating between each one. Add the vanilla; beat. 
• In a medium bowl, combine the soda, salt and flour; whisk together. Add the dry mixture in with the wet mixture. Mix it all up. Add the pretzel bits. Mix.
• Place the batter into the prepared dish, using your hands to even it out. Bake until the top is golden brown. Let cool.
• Melt your Velata in a microwave-safe dish for 30 seconds. Use a spoon to drizzle it over the bars.
• Using a different spoon, drizzle the caramel over the bars.
• You may break apart more pretzels and sprinkle the pieces on top, if you wish.

Caramel Sauce

Ingredients:

1/4 cup packed brown sugar

1/8 cup half and half

1 TBSP butter

Pinch of salt

1 1/4 tsp vanilla

Directions:

• In a small saucepan over medium-low heat, combine brown sugar, half and half, butter, and salt. Cook while gently whisking for about 4 minutes, until it gets thicker. Add vanilla and cook another minute to thicken further.
• Remove from heat. Cool slightly and pour into a glass jar.
• Let the sauce cool more before drizzling it on the bars!