So, I have decided I am going to start the year off with something that reminds me of lunches with my mom. When I was in pre-school waiting for my sisters to be done with school, we always have lunch together and most times there was a popover with strawberry butter involved. My sister over thanksgiving served popovers, strawberry butter, and salad for her first course and it reminded me of how much I enjoy them. The batter can be made in advance and  these are perfectly simple to make, a little different than just serving a roll. Also, a popover pan could totally make a fun gift! I know, I love all of my random cooking utensils.

1 Cup of Flour

1 Cup of Milk

3 Eggs

2 Tablespoons of Melted Butter (a little extra butter to grease the pan)

Pinch or two of Salt

Preheat oven 425 degrees

In a blender mix all ingredients together until smooth. Grease the popover pan and preheat the pan in the oven for about 3-5 minutes. Take out and fill each popover cup until ¾ full of batter and bake for 25 minutes. Makes 6 popovers. I think best served with Strawberry butter or some other flavored butter.

This week I had the unpleasant experience of having my wisdom teeth taken out. I know, I am a little late since I think the average age of taking them out when they are 18 not 28. For the month prior I was teething which now I completely understand what toddlers are going through and have a new perspective. Now that I had to revert to eating mushy foods, I made in advance pre-surgery mashed potatoes. In true fashion I had to mess around with them a little and added some fresh pesto; I had gotten some basil at the Farmer’s market last weekend. Now I do love traditional mashed potatoes but this definitely was a fun twist to them and something I would enjoy every so often.

Pesto

½ Cup Grated Parmesan Cheese

2 Cups of Fresh Basil Leaves

1/3 Cup of Toasted Pine Nuts

½ Cup of Olive Oil

1 tablespoon of Lemon Juice and 1-2 Teaspoons of Lemon Zest

I used my blender but a food processor would be better. Pulse together Basil and Pine Nuts (I chopped both before placing them into the blender) followed by Olive Oil, Parmesan Cheese, and Lemon Juice + Zest blend all ingredients together until smooth and looks like green pulp if it is too think add a little extra Olive Oil.

Mashed Potatoes

3 Russet Potatoes

½ Cup of Skim Milk

2 Tablespoons of Butter

Salt and Pepper

Peel the Potatoes and boil them until they are soft (a fork can easily puncture through). Remove potatoes from heat and water and place in a separate bowl. In a saucepan heat milk and butter once butter has melted add to potatoes and with a hand mixer whip the potatoes until fluffy and smooth. At this point add about ½ of the prepared pesto to start add more depending on how strong of a pesto taste desired.

Yes, it has been a while since I have written…I have been thinking and cooking but just not writing. Well, with these two entries (Maple Blueberry Muffins/ Blueberry Pancake Cupcakes) I am back. Although, the season is a little early for tomatoes this past weekend’s heat and my burn definitely made me think it was summer time. It is always nice to find things that can be made in advance and be able to bring a full meal together. Recently, I was cooking dinner and I wanted to try my hand at slow roasting tomatoes knowing that they could cook all day while I was cleaning my apartment and reading the paper. This was something that was easy to prepare in the morning and by the afternoon my apartment was smelling like I had been slaving away in the kitchen all day.

Oven temperature 225

Tomatoes
Garlic (finely Chopped)
Basil (Chopped)
Thyme
Olive Oil
Salt and Pepper

Cut tomatoes in half and place on a baking sheet. (I lined it with foil for easy cleaning.) Evenly distributed the thyme, basil, and garlic over the tomatoes. Drizzle with oil and top off with salt and pepper.
Now you can run out the door for the day and return to a fragrant home with a delicious side!

So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

It is clear that I enjoy being in the kitchen and cooking for others, but definitely one of my other favorite past times is when someone else cooks for me. I think it is always a thoughtful gesture and a time to learn from others and how they do things in the kitchen. Recently, a friend of mine had me over to dinner to have one of my favorite meals- pork chops, potatoes, apple sauce and green vegetable, broccoli for this dinner. This meal was actual a staple in my home growing up. Now, I have never thought much about cooking broccoli, I usually have it steamed or stir fried in Asian cuisine.
Well my friend cooked his broccoli in olive oil and garlic. And told me this is how he cooks all his vegetables. I at first was taken back, because this was out of the norm from how I prepared my broccoli. In the end I loved it this way.

1 head of Broccoli
3 Cloves of Garlic (Sliced thinly)
¼ Cup of Olive Oil
In a frying pan pour olive oil and make sure base of the pan is completely covered and add garlic and Broccoli. Cook on medium heat and stir the broccoli around to make sure heat is distributed evenly. It will turn a bright green and ready to serve.

There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.

Preheat Oven 375

One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper

Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.