September 13, 2013

A Short Pause

We are just a few views away from reaching 10,000 hits!
 How exciting! 
As my husband says, 9,999 are probably me checking in, but it is still exciting nonetheless...
Thank you guys so much for coming on this jouney with me. 
I will be taking a short hiatus as I unplug for the rest of the month, and try to get some artwork  completed, but I will return in October.

Once again, thank you for visiting this blog and I will see you in October with some new fun, fresh fetches!

Ciao Friends!
Have a great Friday and enjoy the rest of September!

Don't worry, we will be back!

September 12, 2013

Mama Moussaka

Okay, so this photo doesn't do the inner gooey-ness of this dish any justice, and I didn't get a chance to take another pic before we wolfed it down, but trust me on this one....
 Man, oh, man....this is some good shit.

I can't believe this dish isn't more common, especially for those trying to reduce carbs. 
It is like a pasta-less version of eggplant parmesan/lasagna.
Much to my delight I made this recipe in trying to prepare for our annual 'Feast.' 
Our theme is Greek food this year, and if this dish is any indication of what is to come, we hit the nail on the head with this choice.

Serves 6-8

2 lbs ground lamb or beef (I used a beef, veal, pork mixture)
2 medium eggplants, sliced lengthwise (about 1/4 to 1/2 inch thick)
1 medium onion, chopped
1 large fresh tomato, sliced
2 cups tomato sauce
1 cup panko bread crumbs
1 cup parmesan cheese
salt and pepper

1. Slice eggplants, lengthwise about 1/4 inch thick; rinse, drain and pat dry
2. Cook onion until translucent
3. Add meat and cook until brown; drain fat/juices
4. Add sauce to the meat and mix. Adjust flavors with s/p.
5. Create a layer of eggplant in a baking dish trying to not leave any gaps between the eggplants, then top with meat sauce then repeat. Finish with a layer of the fresh, sliced tomatoes.
6. Top with panko and parmesan cheese
7. Bake for 30 minutes until panko is golden brown and you can easily poke through the eggplant. If the panko browns before the eggplant is cooked, top with a loose piece of foil.

Options: Add crushed red pepper to the sauce for extra spice, or use porto mushrooms instead of meat for your protein for a vegetarian version. 

What is your favorite Greek recipe!?
Please share as we prepare for our annual Greek food festival in November!

September 11, 2013

Campfire View

It has been a little hot the past few days, but as we cling to the last days of summer, we have been maximizing our porch time.
I hate to wish it away.
It will be cold soon enough.
Here is a shot I took this week, pre-marshmallows.
Taken from my beloved iPhone and cropped on Instagram.

What is your favorite photo app?!
We'd love to hear fresh suggestions!

September 9, 2013

I Say Toe-May-Toe

 I can't shout it loud enough: 
I love fresh tomatoes. 
These are sadly the last of our crop, but we have had a good ride.
Here are two recipes that we enjoyed both because they were delicious, but simple and healthy as well.

So pretty...
Monster Heirloom Caprese!
Simply slice a variety of different color heirlooms, and stagger with fresh mozzarella, avocado and chopped herbs. Drizzle with aged balsamic and good olive oil. S/P.
Enjoy with or without crusty bread.

Baked Tomatoes!
Slice tomatoes and place them in a baking dish. Saute garlic in olive oil and drizzle on top of tomatoes. Top with panko, salt and pepper and chopped herbs. Bake at 350 for twenty minutes or until the panko is golden brown.

Have a great Monday everyone! 
I hope you are all transitioning into your Fall routine with ease and that these two easy recipes make your week a little more delicious.

September 6, 2013

90 What!?

Happy Friday Everyone!

Here is a shout out to all of my friends participating in the 90 mile canoe race from Old Forge, NY to Saranac Lake, NY this weekend.

I think you are all a little insane, however the next time I see you in sleaveless shirts, I may entertain doing it mysellll.......well, no, nevermind.

But best of luck!

May the wind be at your backs!

After the Finish -

September 4, 2013

Mr. McGregor's Feast

I can't take full responsibility for this recipe as it was technically Todd's deal, however, I set up all of his mis-en-place so I feel I have partial rights.
This cookbook has never failed to produce the most delicious meals. 
Good ol' trusty LL Bean!

Rabbit Baked in Tarragon, Mustard, Garlic and Cream

Serves 6

2 rabbits, pieced
1 tsp. fresh chopped tarragon
3 tblsp. dijon mustard
2 tblsp. minced garlic
1/3 cup minced parsley
3 tblsp. red wine vinegar
1 cup chicken broth
3/4 cup heavy cream
freshly ground pepper
1-2 tblsp. chopped parsley

*You can substitute chicken if you prefer

Preheat oven to 350

1. Coat the rabbit pieces with mustard. Mix the garlic and parsley together with a little salt and sprinkle half over the rabbit.
2. Combine the vinegar and broth and pour into a baking dish. Sprinkle the remaining garlic/parsley mix and put the rabbit pieces on top.
3. Bring to a boil, then cover the baking dish and bake for about an hour.
4. Check after about 45 minutes to see if tender and turn the pieces of the rabbit. When tender throughout, remove the rabbit and keep warm.
5. Pour the cream into the juices in the casserole dish and boil to reduce the liquid by half or more; it should have the consistency of a light cream sauce.
6. Salt and pepper rabbit and return to casserole. Spoon with sauce and adjust seasoning if necessary. Sprinkle chopped parsley on top and serve.

Hippity Hop!

(This recipe came from the 'LL Bean Game and Fish Cookbook' by Angus Cameron and Judith Jones, Random House; 1983)

September 3, 2013

Need Coffee!?

Labor day came and left, and summer is sadly over. 
I must say, however, that Fall is a welcome friend.
 September seems like the true new year; school begins, we break out the fall wardrobe (sweaters and boots hurrah!), longer, cooler hikes and runs...comfort food, camp fires and red wine.
This is the best time of year. 

 I hope you all had a great Labor Day and that this new beginning brings you all joy...even if you feel like this guy above.

Here are my top Fall resolutions:
1. Run More
2. Eat Less

What are your new-beginning resolutions?