Karma's When I Feel Like It Blog

October 22, 2011

Breakfast Deliciousness for Dinner

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Just a quick post today.  I wanted to tell you about this fabulous recipe that the girls and I had for dinner the other night.  The girls inhaled this and I really enjoyed it too.  It was so delicious looking and smelling that I forgot to take a photo before I started eating it, hence the shot you see above!  The recipe, from Cooking Light, can be found here .  I made a few personal tweaks: no shallots (who wants oniony-garlicky flavor in French toast?  eww), no buttermilk – just extra regular milk, no pepper (again, with French toast? why?), and I substituted cinnamon for the nutmeg (cuz I like it waaaayyy better) and I substituted gouda for the gruyere. (again cuz I like it better)  If you haven’t popped over and looked at this recipe yet you may be thinking to yourself, cheese in French toast?  And I would say to you, Yes Sir or Ma’am!  Tis a good thing!  So do yourself a favor and whip this up for a fun dinner some night soon.

Another quick note I wanted to make.  The submissions for the October Photo Hunt have started to roll in.  I have not even started creating my shots for this yet (yep, slacker on my own photo hunt!) so I won’t be popping over to have a look at any of the hunts just yet.  I never like to feel as though I may have been influenced by someone else’s work before I do my own, so I will hold off having a look until I’ve completed my own photos.  I just wanted any of you who’ve already submitted, or may be doing so soon, to know that I am not ignoring you!  There is still plenty of time to participate, so if you are interested in joining this month’s hunt please do!  Reminder: submissions are due Oct. 31st, but we’re pretty loosey-goosey around here about blogging deadlines! 😉

July 5, 2011

Mixed Berry Pie

Filed under: Recipes — Karma @ 10:29 am
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Fresh raspberries

Remember all the strawberries Sarah and I picked last week?  The raspberries in my backyard have been ripening too.  Sarah goes outside faithfully each day and picks about this amount of berries at a time.  I started to wonder about what I could make with them.  Serendipitously, I received an email from Fine Cooking Magazine with a wonderful looking pie recipe and, on Twitter, I started noticing the hashtag #pieday popping up with some of the folks I follow.  Turns out it is also an event on Facebook. Today, July 5th, is #pieday.   I made this lovely recipe on Saturday, with a small adjustment. 

Click here to see Fine Cooking’s recipe.  The weather has been warm and wonderful (pretty much) here for the last few days.  I really wanted to make this pie, but I really didn’t want to roll out pie crust.  The rest of the recipe seemed simple and straightforward, so I looked for a short cut.  I noticed it was calling for a shortbread pastry recipe for the crust.  I thought, what about a shortbread cookie recipe?  I was thinking about a nice, easy, crumb recipe that you just press into the pie pan.  I found that here.  This worked fine BUT it was more buttery than I expected and it didn’t fill the whole pie pan.  Because of the butter content, it sort of melted down the side of the pan and formed a big cookie at the bottom of the pie plate…
cookie pie crust

…which isn’t necessarily a bad thing.

Next, the fresh raspberries are sprinkled on top of the baked crust:
filling the pie crust

Blueberries get cooked with sugar and cornstarch to form a deep purple goo:

 hot berry pie filling

…and the strawberries are tossed in at the end.  Pour the hot berry goo on top of the raspberries in the pie crust:
pie filling

and refrigerate for 4 hours.  Final step is topping with whipped cream (yes, I whipped my own this time Scott) and sprinkling with berries:
finished pie

It was delicious and a perfect red, white and blue, Fourth of July weekend treat.

March 3, 2011

Délicieuse Soupe à l’Oignon Français

Filed under: Recipes — Karma @ 7:43 pm
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When I saw last week on Twitter that Fine Cooking Magazine was hosting a Soup Week Challenge, I immediately thought of my delicious French Onion soup recipe.  I know it isn’t necessarily the most creative recipe when it comes to soup, but it sure is tasty and I thought it would make for some tantalizing food photos!  I’m coming in under the wire with Fine Cooking’s deadline being tomorrow at noon, but here is my contribution to soup week!

My recipe is adapted, and tweaked for a little kick,  from a cookbook I received as a shower gift as a young bride-to-be: Cooking A to Z.

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The cast of characters

This recipe creates two hearty servings:

2 large onions, thinly sliced

1/4 cup butter

2 tsp minced garlic

1 1/2 TBSP flour

1/2 to 1 tsp. cajun seasoning (depending on spice level prefence)

6 oz. Guiness or other stout beer

2 cans College Inn lower sodium beef broth

salt and pepper to taste

2 thick slices of crusty bread (more if needed to fit across your soup crock)

enough Parmesan cheese to sprinkle on slices of bread

dusting of garlic powder

2 large slices mozzerella cheese (or enough to cover slices of bread)

Melt butter in large sauce pan.  Add onion,  cover and cook over medium  heat until limp.  Uncover and saute until golden brown. 
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Add garlic, flour, and cajun seasoning – stir to coat.  Pour in beer.  (Finish rest of beer if so desired!)
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 Add one can of broth.  Bring to boil, then lower heat and allow to simmer for about 30 minutes.

While the soup simmers, sprinkle parmesan cheese and garlic powder on the bread slices.  I bake mine in my toaster oven at about 400° for 10 minutes.  Regular oven works fine too!
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After simmering soup, add second can of broth and adjust seasoning to your liking with salt and pepper,  if needed. 

Ladle soup into oven-proof crocks.  Place baked bread slices on top of soup…
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..then top with cheese slices
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Place the crocks on a baking sheet (I cover mine with aluminum foil for easy clean-up) and place under the broiler.

Watch closely; remove when cheese is melted, golden and bubbly:
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Enjoy!
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ETA: click here to see my little blurb over at Fine Cooking’s site!

January 25, 2011

Food Photography

Filed under: Photo assignments,Recipes — Karma @ 11:05 pm
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For this month’s photo assignment, Scott said that we should take some shots of food – not just take pictures of it, but try to show it in a way that would make us really want to eat what we see in the picture.  I had all sorts of grand ideas of fabulous photos that I’d take.  I like cooking from magazine recipes for variety and I follow several cooks or cooking blogs on Twitter for inspiration.  I have cooked some interesting looking recipes recently, and guess what?  I forgot to take pictures of it before I gobbled them up!  The light in my kitchen at dinner time this time of year isn’t overly flattering either.  But enough with the excuses!  So what did I take pictures of?  Well, there was those bread pics a couple weeks ago, which you can go have a look at in case you missed them.  For my pictures today I share Homemade Oreo Cookies!  Recipe and inspiration from Fine Cooking, whom I follow on Twitter.

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Natural light, nifty-fifty, 1/320 sec, f1.8

Oreos need to be eaten with a glass of milk, right?

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Showing off cookie texture (and my wedding china!) with side-lighting.

I wish I had more to show you!  I really planned to, but we get awfully hungry around here! 😉