sweet potato burritos

i've been using my slow cooker a lot. i mean, a lot a lot. like, three or four times a week. it's hot. i hate hot weather. i mean, i REALLY hate hot weather. i'm all for whatever it takes to get out of actually having to cook anything. i'd even survive on a diet of cold cereal and popsicles during the summer months. my nerd, and the nerd baby, however, require actual sustenance. thus, the slow cooker is my new bff.

sweet potato and bean burritos

2 small sweet potatoes, peeled and cut into small cubes
1 red bell pepper, seeds removed and diced
1 small red onion, or half a medium red onion, diced
1 can green chile's
1 can whole black beans
1 can whole pinto beans
1 teaspoon chili powder (or to taste)
1 teaspoon cumin
shredded cheddar (optional! this meal can be totally vegan if you leave out the cheese!)
tortillas
avocado, lime and cilantro for garnish

in a slow cooker combine sweet potatoes, bell peppers, onion, chile's, and both cans of beans. set slow cooker to low and cook for 6-8 hours. fill tortillas and brown in a skillet with a teensy bit of olive oil. garnish with avocado, cilantro and lime.

zucchini burgers with spicy corn salad

last week while grocery shopping i impulsively picked up a bunch of zucchini and corn, both of which were on sale like they were going out of style. skip ahead a week, and these extra veggies i purchased are still sitting in my crisper, becoming increasingly sad looking. this morning i decided we had to have both of these for dinner tonight. i had originally intended to roast the zucchini: halved lengthwise, and sprinkled with some olive oil and smoked gouda. then i remembered all the times i decided to use my oven last summer and shuddered. not going to happen. i decided to steam the corn and the zucchini, and just serve them with turkey burgers. while reaching for the turkey patties in the freezer i remembered these zucchini patties i grew up eating. bingo. back went the turkey patties, and out came the grater!

this recipe is tweaked, of course, from the original recipe which my mom got from her high school best friend. i've omitted several things, and added my own personal touch. they were great, and so super healthy (except for the frying part)!

zucchini burgers

6 small zucchini, washed and grated (leave the skin on! it's delicious and super good for you!)
2 eggs
1 c fresh grated gouda
2 tbs cavender's greek seasoning
1.5 cup whole wheat flour*
canola oil for frying

in a large mixing bowl combine all the ingredients except the oil. stir until combined.
pour enough canola oil into a large skillet to create a thick layer- about 1/8 inch. heat over medium heat (we don't have a cooking thermometer, so i use a trick my nerd taught me- insert the end of a wooden chopstick into the oil. if the oil bubbles it's hot enough).
drop the zucchini dough into the oil using a 1/3 cup measuring cup. fry on each side for one minute. reduce heat to low and continue cooking, turning frequently, for an additional 5-8 minutes. remove patties from pan and set aside on a plate covered in paper towels to absorb any excess oil. let cool for a few minutes, then place on a bun and top with grilled red onion and avocado.


spicy corn salad

4 ears of corn, steamed
1/4 c mayonaise**
1 tbs tapatio

cut kernels off of the corn cobs. place in a bowl and chill for thirty minutes. mix in the remaining ingredients and serve.


*depending on how watery your zucchini is, you may need to add more flour. the batter should be muffin batter consistency.
**you can use canned corn, but fresh tastes sooo much better!

rustic white bean and kale pottage

pottage: n
a thick soup made of vegetables, with or without meat.
origin: old french, literally something from a pot.
(dictionary.com)

1/2 yellow onion, or one small onion, chopped
2 garlic cloves, minced
1 tbs olive oil
8 c vegetable stock
4 large carrots, sliced
1lb bag small white beans, rinsed
1 bunch fresh kale, coarsely chopped**
1 large tomato, cubed
1/4 tsp sage
1 spring fresh rosemary
1/2 tsp salt
2 bay leaves

in a large skillet warm olive oil over medium heat. add onions and garlic and saute until tender and slightly browned, about 10 minutes.

combine all ingredients, except kale, in a slow cooker. cook on low for 4-5 hours. add kale and turn slow cooker to high. cook an additional 2-3 hours.

remove bay leaves and rosemary spring and serve with toasted cracked wheat sourdough.

this pottage has an wonderful flavor and is totally guilt free. this recipe can serve just a few, with plenty of leftovers for freezing, or a large dinner party.


**note: if you are not home and cannot add the kale halfway through cooking time, use spinach instead and add during the last 20 minutes of cooking.

dutch farmer's soup with gouda croutons

we love soup here at nerd headquarters. not the msg-packed canned stuff either. fresh, delicious soup made from fresh, delicious produce and meat. i make a pot of soup at least twice a month. this weeks selection was a dutch's farmer's soup with gouda croutons. usually this soup is topped with bacon, but we consume a fair amount of bacon, so i opted to leave it out. make this the day before you plan on serving it so the flavors have time to get to know each other (it's also great to strain and add the veggies to your picky eater's quasadilla!)

dutch farmer's soup:

2 tbs butter
2 large russet potatoes, peeled and cubed
1 yellow onion, chopped
3 stalks celery, chopped
4 carrots, chopped
3 cups chopped cauliflower
6 cups organic vegetable stock
1/2 tsp salt
1/2 tsp black pepper
8 oz gouda cheese, sliced
sliced french bread

in a large dutch oven melt butter over medium heat. add veggies and saute until tender, about 10 minutes. add vegetable stock, salt and pepper. bring to a boil. reduce heat to low, cover, and simmer 25 minutes.

preheat broiler. arrange bread in a single layer on broiler pan and place in broiler six inches from flame for 2 minutes. turn slices over and top with gouda. return to broiler for 1-2 minutes, until cheese is melted.

place a crouton on top of each bowl of soup and serve.

i was leery about this soup because of the lack of herbs and seasoning, but don't let that fool you. this soup is packed with flavor!

nerd baby has a birthday

this year has been the craziest, funnest, most wonderful year ever. our bundle of joy has grown from a teensy bitty thing (5 pounds, 8 ounces!), to a walking, talking, go-go-go ball of energy. months of planning went into celebrating her very first birthday, and i am so pleased with the results.

nerd daddy took the day off work so we could take nerd baby to the l.a. zoo on her actual birthday, so we decided on a zoo themed birthday party. i made everything i could myself, from hand-stamped napkins to homemade favor bags and snacks.

homemade favor bags include animal crackers, fruit snacks, personalized water bottle, zoo animal themed erasers, pencils, notepads and stamps, and homemade animal bottle cap magnets.

clockwise from top left: circus animal cookies and arrowroot animal crackers, homemade chex mix, watermelon cubes, multi-grain goldfish crackers.

homemade pink lemonade cupcakes with vanilla frosting and animal cracker toppers.

homemade rice crispy treats with sprinkles.

hand-dipped white chocolate pretzels.

hand-stamped zoo napkins.

tea sandwiches: butter and cheddar, cream cheese and olive, and ham and american cheese.

personalized water bottles (designed by daddy nerd!)

mint tea with organic honey and lime, and pink lemonade with fresh lemons.

happy birthday to our itty bitty nerd!

bacon balsamic chicken salad

this was one of those last minute, whatever's-in-the-kitchen meals. it's savory, sweet, crunchy, tender, and really just delicious. 

enjoy!

3-4 slices bacon, chopped

2-3 chicken thigh fillets, cut into bite sized pieces and marinated in balsamic vinaigrette

1/4 cup brown sugar

salad lettuce

2 green onions, chopped

handful dried cranberries

handful candied walnuts or pecans

1 apple, chopped

2-3 slices sharp cheddar, cut into cubes

in a large skillet over medium-low heat begin to render bacon. once the bacon is partially rendered drain all the fat from the skillet. add chicken and about 1/4 cup balsamic marinade. sprinkle brown sugar over the bacon and chicken. turn heat up to medium and continue cooking until chicken is thoroughly cooked. drain and set aside to cool.

in a large salad bowl combine all ingredients. toss and serve with balsamic vinaigrette and garlic croutons.

we're having burgers for dinner **wink, wink**

no, really. we're having burgers. just, ehhhhhh, not on a bun.

it is very possible that your nerd has a natural aversion to anything with the word "salad" in it. sooooo, unless you have successfully convinced your nerd that lettuce is made of bacon and mountain dew, he probably won't go near the stuff. this is where a little creativity and ingenuity come into play. if your nerd happens to be a salad lover (like mine is!), this meal is a great break from the norm!

we typically have salad four or five times a week, and this is on our top five list. i don't make it often, but sometimes when you've had salad after salad after salad, you just want a nice, juicy burger. this is the best of both worlds.

hamburger salad:

1 head romaine lettuce (use whatever lettuce you like. i use romaine because it is a great source of vitamins and minerals)

2 hamburger patties, seasoned, fully cooked, and chopped into small pieces

sharp or medium cheddar, shredded

1 tomato, cut into wedges

1 avocado, pitted and sliced

yellow onion, sliced and grilled

dill pickles (just do it. trust me. it's delicious!)

thousand island dressing

croutons

toss in a large salad bowl and enjoy guiltlessly.

holy magenta stew batman!

it is a little hobby of mine to prepare meals we've never made and/or eaten before. borscht has been on my list for quite some time, but not being a fan of beets i've put it off time after time. i finally decided to give it a shot and aside from it looking like a pot of guts we were pretty pleased (baby nerd liked it too!). chock full of delicious, fresh veggies, this stew is hearty, healthy, and so so so yummy!

borscht:

5 c chicken stock
2 c shredded cabbage
1 c chopped yellow onion
4 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1 1/2 peeled, chopped raw beets
2 tsp sugar
1 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tsp dried dill weed
1 tbs red wine vinegar
sour cream for topping

in a large soup pot combine chicken stock, cabbage, onion, celery, carrot, and garlic. bring to a boil. reduce heat to low and simmer ten minutes. add beets, sugar, paprika, salt, pepper, and dill. stir until combined. cover and simmer 30 minutes. add vinegar and serve.

back in the kitchen: slow cooker ribs

after several months i'm back in the kitchen and ready to share! i originally decided to take a break from blogging because i needed to focus on my etsy shop, my nerd, my nerd baby, my household, and getting back into my pre-pregnancy pants. but now that i've got the juggling down i'm ready to start cooking it up!

i know how most women feel about the subject, but i am all about kitchen appliances as gifts. i've been whining about my 2 quart slow cooker (don't get me wrong, i love the thing. it was the very first appliance we purchased as a couple. it's just too damn small!), so this year for my birthday my nerd came home with a beautiful 5 quart slow cooker. this is the second time i've used it (the first being a delicious pot roast last week!), and i am looking forward to many, many more!

slow cooker ribs

3 beef or pork ribs
1 tsp brown sugar
1 tsp garlic powder
1 tsp salt

1 bottle beer
barbecue sauce

mix brown sugar, garlic powder, and salt in a small bowl. rub into ribs and cover with plastic wrap. refrigerate overnight.
slice the onion into rings and layer on the bottom of your slow cooker. add the ribs, and pour the entire bottle of beer over everything. cook on low for 8 hours.
preheat oven to 350f. carefully remove ribs from slow cooker (the bones should fall right off), and place on a baking sheet. baste with barbecue sauce and bake for ten minutes on each side. serve with roasted rosemary potatoes and steamed asparagus.

This recipe can be doubled or tripled to serve more.