Parsimonious Pabulum: Easy Epicure: August 2013

Saturday, August 17, 2013

Positively Decadent French Toast

French toast, or Pain Perdu in French, likely originated as a way to make use of stale or day-old bread. Most recipes implement a method of dipping bread into egg and frying the bread until crisp. If you've read some of my prior posts, you know I have a terrible sweet tooth. This is my spin on French toast. Using bread that is already cinnamon-infused truly takes this favorite to a new level.

You will need:

Cinnamon or cinnamon raisin bread (Cinnabon, Pepperidge Farm, and

Aunt Hattie's all have options)

One large egg

2-3 tablespoons of milk

1/8 teaspoon cinnamon sugar

1/8 teaspoon vanilla

Butter

Powdered sugar for dusting

Blend by whisking together the egg, vanilla, milk, and cinnamon sugar.

Warm 1 tablespoon of butter in a frying pan on medium heat. Dredge bread in egg mixture and pan fry both sides until crisp. Serve with: A healthy dollop of Marshmallow Cream Cheese. To view recipe, visit the archives by clicking here.

Enjoy!

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Friday, August 16, 2013

Delectable, Super-Easy Beef Stroganoff

The Russian dish Beef Stroganoff is so wonderfully hearty! I love the richness of the flavored beef which pairs perfectly with the cool of the sour cream. The recipe has evolved over years and years, and did not originally include mushrooms. I am a mushroom lover so I always include mushrooms in my stroganoff. This recipe is a shortcut to making really wonderful stroganoff, lickety-split.

You will need:

2 Pre-packaged 15 ounce Beef tips in Gravy

2 packages egg noodles

2 eight-ounce cans cream of mushroom soup

1 four-ounce or small can of mushrooms

1/4 cup sour cream

1 tablespoon flour

Fresh Cracked pepper

1/4 teaspoon Salt

Prepare egg noodles according to package directions. While the noodles are cooking, empty the beef tips into a large pan. I prefer to use a wok. Sauté the beef tips on medium heat. Open the can of mushrooms and drain. Stir the cream of mushroom soup and mushrooms into the beef tips. Continue to sauté until the cream of mushroom soup has completely melted and combined with the beef and gravy. Stir in flour and salt. Reduce heat to low. Sauté for approximately 5 minutes. Add the sour cream. Combine. Heat until all ingredients are melted together. Serve over prepared noodles. Garnish with fresh cracked black peppercorns. Enjoy!! Serves 10.

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Baja-Style Tacos Recipe #2

I love a great Baja-Style fish taco. I use two different recipes for my versions of Baja-styled tacos. I got this particular recipe via the Food Network from the show Big Daddy's House with host Aaron McCarto Jr. This second fish taco recipe is an option I use when we have guests, or when we are relaxing on the weekend, enjoying one another's company.

Second Recipe

You will need:

Salmon or other firm fish such as shark, tuna, et cetera

Olive oil

Seasoned salt

Onion powder

Garlic powder

Black pepper

Flour tortillas

Lemons and limes for garnish.

First, season your fish by coloring it with the garlic powder, onion powder, seasoned salt and black pepper. Flip and repeat to season both sides.

Pan-fry your fish on medium heat in hot olive oil. I use approximately 2-3 tablespoons per piece of fish. Cook on one side until it is near crisp, then flip and repeat. It is much like blackened fish. While your fish is frying, warm your flour tortillas using a tortilla warmer.

Construct tacos and serve with pico-style guacamole. To see the recipe for it in the archives, click here.

Garnish with lemon and lime wedges. Enjoy!! For this particular type of fish taco, I suggest that you pair it with a hot sauce high in vinegar taste such as Cholula. It is fantastic!

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Tuesday, August 13, 2013

Strawberries and Marshmallow Cream Cheese

Strawberries with cream or whipped cream has been a time-tested favorite treat for years and years. The desert, which originated in England, combines the tart wonderful flavor that is the strawberry with the cool, sweet flavor of cream. A few years back, my gal-pal Candace brought to the office the most fantastic spin on strawberries and cream I'd ever tasted. She has been gracious enough to allow me to share it here with you!

You will need:

One 7 ounce jar of marshmallow fluff

One 8 ounce block of cream cheese, softened

Fresh Strawberries, stems removed

The recipe is quite simple. Blend together the cream cheese and marshmallow fluff. Serve with strawberries! This is really, truly delicious; the flavor is much like a cheesecake sans the crust. I also use the marshmallow cream cheese in several other recipes....which I hope to be posting soon. ☺

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Thursday, August 8, 2013

Chunky Pico-Style Guacamole

We love, love, love guacamole in my house! It can be made and served so many different ways. This version of guacamole I cannot take credit for. I got the recipe via the Food Network from the show Big Daddy's House with host Aaron McCarto Jr. This recipe is a great variation of typical blended guacamole, and is so delicious and fresh!

You will need:

Two large Haas avocados
One large tomato
One medium sized onion
Cilantro
One full garlic
Lemon juice
Lime juice
Salt

Begin by removing the fruit from the avocado. Chop the fruit into small bits.

Chop tomatoes, onions, mince the garlic, and cilantro; combine all together.

Add to the avocado.

Add lemon and lime juices. I always use bottled; zests can sometimes be bitter causing your juice to be bitter. Use approximately the equivalent of one lemon and half of one large lime.

Add approximately 1/4 teaspoon of salt. Mix. Enjoy!!!!

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Baja-Style Tacos Recipe #1

I love a great Baja-Style fish taco. It is one of my favorite summertime foods that we also enjoy year-round; my husband and hobbits love them. I use two different recipes for my versions of Baja-styled tacos. This first recipe is an option I use on school nights or summer days when I'm a bit frenzied with all the auxiliaries (music, dance, sports, scouts, et cetera).

Fast and Easy Baja Tacos

You will need:

Beer battered fish filets (I personally like Gorton's)

Corn tortillas

Baja slaw. See recipe in the archives by clicking here.

Lemons and limes

Guacamole to garnish. I used my two-minute guacamole recipe from the archives. To view, click here.

Cook the battered filets according to package instructions. I really love Gorton's, they come out very crunchy as if they were fried, yet these are baked filets. While your fish is cooking, prepare your slaw. It is better fresh, prepared the same day as it is served. Set aside. Wedge your lemons and limes, then warm your corn tortillas. If you like your corn tortillas soft, you may opt to use a tortilla warmer. If you don't have one, I find wrapping approximately 5 tortillas tightly in a paper towel and microwaving for about 45 seconds to 1 minute works just as well. If you like your tortillas with a little crisp, place in the still-warm oven for about three minutes (which is how I prepared mine). Arrange tacos to your liking and serve!

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Baja-style Slaw

You will need:

Cabbage (I prefer green)

Radishes

Onion

Lemon juice

Mayonnaise

Cilantro

Begin by rinsing your veggies. Cut the radishes into sticks. This recipe called for three.

Shred your cabbage. Slice into cabbage as if you are carving it. For our family of seven, I used approximately 1/4 the head of cabbage, or about four slices in.

Next, cut the slices into thin strips by cutting longways. Place into large bowl and set aside.

Chop onion. Approximately 1/8 cup. Add to your bowl.

Chop a fair amount of cilantro. About 1/4 cup. Add to your bowl.

Pour in approximately 1/8 cup lemon juice and 1/2 cup mayonnaise.

Mix altogether. Enjoy!

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Wednesday, August 7, 2013

Fruity Granola Yogurt

Growing up, I wasn't a particular fan of yogurt. It wasn't until I had the yogurt parfait at the Nordstrom Café that I changed my tune. I found it really delicious. This recipe, my little spin on plain fruit and yogurt, makes for a fantastic breakfast, and is really simple.

You will need:

Strawberry yogurt
Fresh Strawberries (for my one serving I used four medium)
Nature Valley granola bar of your choice or granola of your choice
Sugar
Cinnamon if you prefer

Begin by cutting the strawberries into thin slices. Divide the slices in half. Chop one half of the strawberries into bits.

Spoon your yogurt into a serving dish. Add the chopped berries and mix altogether.

Next, I crumble the granola bars by pounding with the flat side of my meat tenderizer prior to opening. I use Nature Valley bars rather than buying granola because I like their variety of flavors, and find it lasts longer and is easier to keep than loose granola.