Archive for the ‘Lunch’ Category
Whenever the King Arthur Flour Catalog comes in the mail, I feel like a gal on Christmas morning — not only for their products, but their recipes too. I immediately start clipping away and circling the products I need for next time.
This catalog I received a few weeks ago had a bunch of awesome recipes that I wanted to try. Since we are lucky enough to have a whole crock of sourdough starter in the fridge, I wanted to tackle their Corn and Scallion Sourdough Pancakes first.
Also, this recipe couldn’t have come at a better time because corn, green onions and tomatoes are all in season at the farmers market. There is a pretty good market in downtown Milwaukee every Wednesday, which is where I picked up my goodies for this recipe. Since the rain was less than stellar this year, make sure to peel pack your corn to make sure it’s good. A cob I peeled back and thought was good a few weeks ago had a worm coming out of it (EWWW!!).
I made these pancakes on our Black and Decker Flat Top Griddle. These first two cakes were our testers, but then we were able to fit on 5-6 cakes at a time.
Corn and Scallion Sourdough Pancakes
From King Arthur Flour
1/2 cup sourdough starter, fed or unfed
1 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) milk
1 tablespoon vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh/cooked or frozen/thawed corn kernels
3/4 cup chopped scallions, white and green part (5 or 6 scallions)
1) To make the pancakes: Combine the starter, flour, and milk. Cover and let rest for 30 minutes in a warm place.
2) Add the oil, baking soda, salt, and egg and stir until combined. Fold in the corn and scallions.
3) Heat a silver dollar pancake pan over medium heat. Lightly grease the pan, then scoop a heaping tablespoon of batter into each of the cups. To make the pancakes using a griddle, heat it to 350°F, grease, and scoop heaping tablespoons onto the surface.
4) Flip each pancake over when its surface bubbles and the edges are slightly dry. Continue cooking until the bottom is golden.
5) Repeat with the remaining batter. Serve with Tomato Relish.
Semi-Homemade Tomato Relish.
From She’s on the Run
1 tomato, diced
2 scallions, diced
1/4 cup Spinach Artichoke Greek Yogurt Veggie Dip (or substitute 1/4 cup sour cream and add your favorite spices)
Combine all ingredients and refrigerate until ready to serve.
Attention MKE peeps!
The Eat Local Resource Fair is coming up on August 25 at the Urban Ecology Center. This event also kicks off the Eat Local Challenge. If you want to learn more about both events, see the post I wrote last year or visit Eat Local Milwaukee.
Happy Hump Day! This week has been incredibly busy with deadlines, work and other matters – like running. On Monday, I ran my longest continual distance this year…6 miles. I followed Sun’s advice and stuck to a 10:10 min/mile pace to align with my goal of a sub 2-hour half marathon for my race in September. Since it’s been in the 100s this week in Wisconsin, I had to run this one on the treadmill – not ideal but better than facing that brutal heat!
By the way, check out my guest post on Sun’s blog. I talked about my running journey and included a recipe perfect for training – Balsamic and Honey Glazed Salmon. That picture reminds me that bangs are not a good look for me!
Speaking of awesome recipes, I made this black bean and quinoa salad a few weeks ago. It’s perfect for the hot weather temps we’ve been having – and taking leftovers for lunch the next day.
Summertime Chickpea and Quinoa Salad
1 cup frozen mango, diced
1 red bell pepper, diced
1 small onion, diced
1 tablespoon dried cilantro
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Italian seasoning
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed and drained
1 cup radishes, sliced
Mix everything together and serve. How easy is that!?
Question: What do you do for workouts/meals when the weather gets too hot? Feel free to link up any summertime recipes!
My First time at Botanas Mexican restaurant in Milwaukee was well over a year ago. I still remember what I ordered: a cheese quesadilla a la carte and a bowl of their Chicken Enchilada Soup. That soup was so amazing that I have been looking to recreate it ever since.
Today, my coworkers and I headed to Botanas again to welcome our new project manager to the team. I ordered off the lunch menu – a pork tamale and beef enchilada with rice and beans and a side of their chicken enchilada soup.
So I thought it would be fitting to show you my copycat recipe for Botanas Chicken Enchilada Soup. It’s adapted from a few different recipes on AllRecipes.com (where people said it tastes like the soup at Chili’s). I have to say, it’s pretty close to the original.
Chicken Enchilada Soup
Inspired by Botanas Mexican Restaurant in Milwaukee, Wisconsin
2 boneless, skinless chicken breasts
1 tablespoon canola oil
1 small onion, diced
5 cups chicken broth
1 cup masa harina
3 cups water
1-10 ounce can enchilada sauce
1 1/2 cups Velveeta cheese
Salt, pepper, garlic powder, ground chipotle, ground cumin, to taste
Hot sauce, optional
1. In a large pot over medium heat, cook chicken in oil until no longer pink. Remove and set aside.
2. Place onions in pot and cook until translucent. Add chicken broth.
3. In a bowl, whisk together masa harina and two cups water until well blended. Pour into chicken broth with remaining 1 cup water. Add enchilada sauce, cheese and spices. Bring to a boil.
4. Add chicken and hot sauce, if using, and reduce heat to low. Cook for about 20 minutes or until thickened.
Question: Have you ever tried enchilada soup? If so, where? ALSO, if you could recreate any dish you’ve had in a restaurant, what would it be?
Working on an article about healthful eating in the New Year has got me thinking about my own resolutions.
I definitely believe in them…just not the kind that only starts on January 1. I believe in making goals year-round.
Two of my mini-goals that I’m always striving for are 1. Eating more fruits and vegetables and 2. Sitting down at the table to enjoy meals (versus mindlessly eating on the couch, which is all too easy to do). For lunch today, I accomplished both.
Not only is this salad loaded with superfoods (like spinach, berries and almonds), it has some special touches too, such as Rick’s homemade candied pecans and almonds and a to-die-for raspberry vinaigrette from Apple Holler.
Created by Alysha
2 cups baby spinach
1/3 cup frozen blueberries, thawed
1/3 cup sliced frozen strawberries, thawed
2 tablespoons crumbled feta cheese
2 tablespoons candied nuts (almonds and pecans)
1 1/2 tablespoons raspberry vinaigrette dressing
In a large bowl, such as a pasta bowl, combine spinach, fruit, cheese and nuts. Top with dressing. Enjoy!
Question: What are your New Year’s resolutions? Do you believe in them?
Happy New Year!
Although it seems like just yesterday that She’s on the Run came to be, one whole year has gone by (I can’t even believe it).
But when I look at my first post, it reminds me how much has changed.
I’ve moved, switched jobs and have been through more life experiences than I’d care to admit (such as being hit by a tough economy firsthand). I’ve also had my share of good times and discovered a new passion. Take this blog for example. It combines my two great loves: cooking and writing. And it’s great to look back at all my culinary accomplishments this past year (and laugh at the ones that haven’t gone so well).
To celebrate, I’m compiling my favorite recipes.
Cookie Dough Truffles
For those of you who make chocolate chip cookies just to sneak bits of the dough, these tiny treats are for you.
Butternut Squash Mac and Cheese
The most delicious way to cook with butternut squash.
Taffy Apple Salad
I’ve easily made this salad a dozen times (including a tasty batch last week). The combination of apples, pineapple and marshmallows puts me over the moon.
Potato Carrot Zucchini Pancakes
A unique twist on traditional potato pancakes.
Tater Tot Casserole
This may not be the best looking dish of the bunch, but it’s definitely the most comforting.
Pumpkin Doughnut Muffins
Shaped like a muffin but with the flavor of a doughnut…make these for a truly special breakfast.
My preferred way to use up Summer’s fresh rhubarb.
Gnocchi with White Beans
This dish is easy and impressive – definitely worthy of serving to company.
My Birthday Cake
So what if I didn’t exactly make this? The carrot cake from Simma’s is the best I’ve ever had. in. my. life.
Happy Birthday, She’s on the Run! Here’s to many more!
In Wisconsin, we’re known for deep frying everything from fish to candy bars. And if you’ve been to the State Fair, you know that’s only the beginning (deep fried butter, anyone?).
So when we found ourselves with some leftover Butternut Squash Mac and Cheese, I figured why not?
Before this point, I’d never eaten deep fried mac. I got the idea from Brenton (who would indulge in these morsels before class at UW Milwaukee).
Deep Fried Butternut Squash Mac and Cheese
Start by whipping up a batch of baked Butternut Squash Mac and Cheese (adapted from Martha Stewart). Let cool.
Next, place some parchment paper on a baking sheet. Use a biscuit cutter to pack down the mac to create hockey pucks. Place in the freezer overnight. Before frying, defrost slightly.
Preheat the oil in your fryer to 350 degrees. Then make your favorite Beer Batter. Dip each mac and cheese puck in the batter. Shake of excess.
Place in the fryer.
Remove when batter becomes golden brown – about 3 to 4 minutes.
Now, just don’t burn your mouth.
Quick: Favorite deep fried food?
Chances are, you probably still have some Thanksgiving leftovers on hand. Me? I’m all too happy to be digging into stuffing for the third day in a row.
At our house, my dad makes a huge pot of Turkey Noodle Soup that we are still enjoying a week after the holiday. It’s also great for a quick lunch, as are my Second-Day Turkey Sliders.
These appeared Wednesday in the Milwaukee Journal Sentinel. There was a contest for all Wisconsin Food Bloggers to develop a sandwich using Thanksgiving leftovers.
This recipe not only uses leftover turkey, but cranberry relish and dinner rolls too.
Second-Day Turkey Sliders with Nutty Cranberry Relish
Created by Alysha
Makes 8 mini sandwiches
1/3 cup Nutty Cranberry Relish (see below)
4 slices Swiss cheese
8 warm-and-serve dinner roles
8 ¼-inch thick turkey slices
Prepare nutty cranberry relish.
Preheat oven to 350 degrees. Cut Swiss cheese slices in half. Assemble your sliders by removing centers of dinner rolls, leaving you with a “shell.” (Enjoy the core right on the spot with butter.)
Place about 1 ½ teaspoons of cranberry relish in bottom of roll. Fold a turkey slice and stuff it inside. Top with a half-slice of Swiss cheese. Bake in preheated oven for about 7 minutes or until cheese melts.
Nutty Cranberry Relish
Makes about 3 cups
1 bag (16 ounces) frozen cranberries
1 cup water
1 cup sugar
Zest and juice of 1 large navel orange
1/3 cup chopped walnuts
In a saucepan over medium heat, combine the water, sugar and cranberries. Cook for 15 minutes or until the berries have all popped and the liquid has thickened. Stir occasionally.
Reduce heat to low and add orange zest and juice. Cook for several minutes more. Add walnuts and turn off heat. Let cool and refrigerate until ready to serve.
Question: What is your favorite way to use Thanksgiving leftovers?