Quick and Easy Dr. Seuss Cupcake Toppers

by Kate from Scratch Posted on March 5, 2014

Across the country, thousands of schools, libraries, and community centers participate in fostering a love of reading by celebrating the birthday of Dr. Seuss.  My son’s school is celebrating all week long with fun activities and asked parents to get involved.  Being a fan of reading and especially Dr. Seuss, we decided to go with it.

Dr. Seuss Cupcakes Kate from Scratch-3

I first went to my most trusted of personal assistants, who also calls herself Google.  She’s fabulously helpful most of the time.  However, what I found there needed specialty store items and eBay purchases.

No thanks!

While fondant and edible printer ink is surely terrific, I wanted to create a simple variation.  One that anyone can manage with a quick run to the grocery store and twenty minutes.  Of course if you want to make the cupcakes with your best “from scratch” recipe and whip up three different colored frostings, you are more than welcome to do that.  But, I’m well aware that not everyone sees that as a rational investment of time.

Dr. Seuss Cupcakes Kate from Scratch-5

If you want to get the cupcakes from the bakery or use a boxed mix and some funfetti frosting  this recipe still works, though using the term “recipe” is a bit of an over statement.  It’s more like instructions for assembly.

And, so this is what we concocted with a little inspiration from pinterest and my husband’s genius idea in the candy aisle.

 

 

Fast and Easy Dr. Seuss Cupcake Toppers

Makes 24

  • 1 bag of marshmallows (not mini)
  • coconut oil (optional, for handling marshmallows)
  • 3 bags Life Savers Berry Bites Gummies
  • 24 cocktail straws or lollipop sticks (toothpicks will work too)
  • 24 cupcakes, prepared and frosted

Note: The gummies are three different colors/flavors, one of which is somewhat orange in color so I only used the two red of the three flavors.
1. Cut the ends off the marshmallows and reshape back to a circle (doesn’t have to be perfect and if you find your marshmallows to be too sticky, you may use coconut oil to reduce stickiness).
2. Stack three red gummies white side up and skewer with either a lollipop stick or cocktail straw (toothpick will work too, just warn the teacher about pointy edges).
3.  Slide the stack to the end of the skewer and then slide the cut marshmallow end to the stack.  Note, the marshmallow should be touching the red side of the gummy.
4.  Cut skewer to the height of the prepared cupcake.
5. Gently slide each skewer into the center of each cupcake.

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Ten Tips for Perfect Blanching (and a recipe for Garlic Infused, Perfectly Blanched Asparagus with Orange Ginger Glaze)

by Kate from Scratch Posted on February 28, 2014

 

perfectly blanched asparagus with garlic, ginger-8

We’re getting another ten inches of snow this weekend, however, it is technically almost spring.  And if you have even the slightest bit of luck, you might start to feel the weather warm up in the next couple of weeks (or months. But I’m optimistic, so just roll with it).

The markets will become flooded with sweet baby peas, green beans, baby broccoli florets, and of course, the Easter favorite and spring go-to of all households, asparagus spears.

Many people pride themselves on their marinades and dry rubs, their rich or perfectly balanced sauces, and they are, of course, all wonderful, I’m sure.  However there is one common cooking method that is sadly overlooked, often underestimated and unfortunately executed with little attention to detail and lackluster flare.  You’ve probably blanched and shocked vegetables in the past and not given it much thought, but it’s almost spring and we need to talk technique.  These vegetables should be given the respect they deserve.

Nobody puts spring green vegetables in the corner and I’m here to help.

Blanching and shocking is a simple, effective and delicious way to prepare these spring favorites.  However, it must be done properly or not at all, in my opinion.  If it’s not done properly you will be left with a quaggy, gray, disgusting, mush-like dish that someone said was once a vegetable and probably would benefit from a can of condensed soup poured on top of it.  Oh, yes, I did just say that.

This is not ok, people!

No main dish can make up for the fact that your vegetables are terrible (says the vegetarian).

Yes, I might be biased, but I feel it’s time we pay more attention to our vegetable dishes especially when they’ve just come back from the dead of the frozen winter ground for our consumption.  Fresh green beans and asparagus spears have a deliciously bitter-sweet and earthy flavor that should be enhanced, not smothered.  Smothering is so November through January.  Macaroni and cheese and sweet potato chili are now nearly a thing of our past.

It’s time to think about sweet pea soups that barely need cooking and lemon scented crispy green beans or grilled broccoli spears dusted with parmesan and sea salt.  These vegetables don’t need much help, they’re pretty much perfect the way they are with just a little help.

So here are some tips on how to perfectly blanch spring green vegetables.

1.  Salt the water!  If the water tastes like nothing, then your vegetables will taste (yup, you guessed it) like nothing.  The water should be as salty as the ocean.  The salt will be washed away in the ice bath so don’t under season your boiling water.  It is important.

2.  Add some flavor.  I add garlic cloves or some lemon slices and allow them to soften up in the simmering water before I add the vegetables. This infuses a gentle hint of flavor into the green vegetables without overpowering their natural and authentic flavor.

3.  Bring your water to a rapid rolling boil before adding the vegetables.  Adding the vegetables at any point in time before this, will not suffice.

4.  Stay there!   This particular category of vegetables can cook in less than thirty seconds, depending on the size and thickness of them.  Stay there and watch them turn bright spring green.  Remove them from the water with a large spider or colander and drop them directly into the ice bath.

5.  How to tell when they’re done?

a) For small vegetables like peas and green beans:  They will turn a very vivid shade of green.  At this point, remove one and taste it.  Are they too crunchy? Probably not, because they take about thirty seconds to cook.  So, unless it’s only been ten seconds, remove and shock.

b) If the vegetables are larger like asparagus or broccoli spears, stick a knife into the center of the vegetables when they change to bright green.  If the knife clings to the vegetable without budging, wait another minute.  If the knife slides easily through the vegetables,  then get them out of that water as soon as possible because they’re almost overcooked.

6. The vegetables will continue to cook until you shock them.  This is why I prefer to get them out of the boiling water when they’re still bright and crisp.  I can drain them and wait a minute and then shock them and they’re still perfect.  Overdone is not reversible, so it’s better to err on the side of caution with this method.

7.  Keep the vegetables in the ice water bath long enough for them to cool completely.  If they’re not cooled completely, they’re still cooking and will therefore become mushy soon after.

8.  The ice water shock bath should be equal parts ice and water and leave enough room in the bowl for the vegetables.  You don’t want things overflowing.

9.  If you plan to cook them with a sauce after blanching and shocking ( either in a baking dish or a stir fry, etc. ), then reduce the cooking time a bit.  They will finish cooking once combined with the sauce of your choosing.

10.  Taste.  This tip goes for every recipe and method in cooking.  Taste the water, taste the product at every stage of cooking so you know what direction you’re headed in with the dish.   An untasted dish of any kind, is most likely going to need a lot of help once you finally take that first bite.  You don’t want that bite to be had by everyone at the table.   That’s when people start grabbing the ketchup.  It’s not because they love ketchup. It’s because you didn’t taste.

If these tips are followed you will be enjoying brightly colored, tender but crisp earthy fresh spring greens. You’ll taste a nuance of the ocean and the brightness of lemons.  It should taste like spring.

perfectly blanched asparagus with garlic, ginger-2

Garlic Infused, Perfectly Blanched Asparagus with Orange Ginger Glaze

Serves 4 (with rice or noodles) as an entree.  Serves 6 as an appetizer or side dish.

NOTE: Please taste the salted water to make sure it is thoroughly flavored.  This recipe is for standard 1/2 inch asparagus spears.  If using baby asparagus, reduce cooking time by half (about one and a half minutes into the boiling water).  This recipe works with any green vegetable if you’re not a fan of asparagus.

Garlic-Infused and Perfectly-Blanched Asparagus

  • 5 cloves of garlic, whole and peeled
  • salt
  • 2 pounds asparagus, trimmed
  1. Fill a large metal bowl half way with equal parts ice and water. Set aside, near the stovetop.
  2. In a large saucepan with a fitted lid, fill three quarters of the way with salted water.  Cover and place over high heat until it starts to simmer.  Taste the blanching water to make sure it is thoroughly salted and add more if needed.
  3. Add garlic to the pot and allow to cook for about three minutes, or until garlic is fragrant and soft.
  4. When water boils rapidly, add asparagus to the water and allow to cook for three or four minutes, or until tender but crisp.
  5. Using a large spider, strainer or colander, remove asparagus and garlic from the boiling water and transfer to the ice water bath.  Stir until the asparagus is warm and the ice melts slightly.

Orange Ginger Glaze

  • 2 tablespoons butter
  • 1 tablespoons orange zest
  • 1/4 cup freshly squeezed orange juice (about the amount of juice from one large naval orange)
  • 2 tablespoons freshly grated ginger root
  • 2 tablespoons hoisin sauce
  •  a dash or two of sriracha (optional)
  • 2 pounds prepared vegetables*

*1  recipe for prepared “Garlic Infused, Perfectly Blanched Asparagus” (above)

In a large nonstick saucepan over high heat, add all ingredients.  Toss until hot and covered evenly.  Note: you may add a bit of water if needed to help coat the asparagus evenly.  You may double the ingredients if you prefer a more saucy dish. Remove whole garlic cloves before serving.

Serve with rice or noodles, garnish with zest

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Wake Up Wrap

by Kate from Scratch Posted on February 15, 2014

breakfast burrito bake eggs and veggies Kate-from-scratch-4This wake up wrap has over fifteen grams of protein and no limit on flavor.   The whole grain wrap is packed with baked sunny side up eggs (or egg whites if you prefer), roasted red and green bell peppers, sweet roasted red onions sliced to perfection and cauliflower florets doused in salt, pepper and olive oil with crisped roasted potatoes sprinkled with rich savory Parmigiano Reggiano for a nutty twist.

Just warm the tortillas, brush with tangy ketchup or spicy sriracha and spoon in the easy baked goodness.

breakfast burrito bake eggs and veggies Kate-from-scratch breakfast burrito bake eggs and veggies Kate-from-scratch-6It’s a one dish, easy to make, little to clean wonder yet feeds as many or as few as you’d like to feed.

Well done, anonymous reader with your amazing wake up wrap.  Well done, indeed.

 

Wake Up Wrap

  • Whole wheat carb balance tortillas (1 per person)
  • ketchup or sriracha for brushing tortillas
  • 1/2 cup per person sliced and deseeded bell peppers
  • 1/4 cup per person sliced sweet red onions
  • 1/2 cup per person bite sized chopped potatoes
  • 1/2 cup per person bite sized cauliflower florets
  • 1/2 teaspoon onion powder per person
  • 1/2 teaspoon garlic powder per person
  • 1 teaspoon dried oregano per person
  • sea salt and freshly cracked black pepper
  • olive oil
  • 1 tablespoon per person freshly grated parmigiano reggiano
  • 1-2 farm fresh organic eggs per person

 

Preheat oven to 375 degrees Fahrenheit.   Lightly warm tortillas and brush with sriracha or ketchup and set aside.

Place all other ingredients except for eggs on a nonstick or parchment lined baking pan of suitable size.   Sprinkle all vegetables with salt and pepper and drizzle with olive oil.  Roast in preheated oven until potatoes are fork tender or about 25 minutes.  Remove baking tray from oven and crack eggs over the roasted vegetables.  Place baking tray with eggs back into preheated oven and cook until egg whites are opaque.

Remove tray from oven, sprinkle each egg with additional salt and pepper of desired.  Spoon into prepared tortillas.  Wrap up and enjoy.

 

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Salted Chocolate Tart with Peanut Butter Pretzel Crust

by Kate from Scratch Posted on February 12, 2014

chocolate tart Kate from scratch-6

If you haven’t discovered the phenomenon of salted chocolate on your own, allow me to guide you for a moment through the logic behind it.

Do you love peanut butter with chocolate?  Do you love pretzels with chocolate?  Do you love salted caramel smothered in chocolate?

Of course you do!

chocolate tart Kate from scratch-2

Any rational person on this Earth with taste buds finds these combinations exquisite.  It’s the salt within those pairings that enhances every nuance of flavor within the chocolate. It creates a dynamic deliciousness between sweet and salty allowing for balance and fullness of flavor.  chocolate tart Kate from scratch-3

Do you remember that food fad a few years back that paired bacon with chocolate?  It was completely wild but it worked (for the most-part) because bacon is salty – and people just love anything with  bacon in it, but I digress.

chocolate tart Kate from scratch-5

Trust me on this one: chocolate plus salt equals amazing.  It’s now a given, so use it to your advantage as I have with this tart.

chocolate tart Kate from scratch-8It’s topped with dark chocolate ganache and has a crispy salty peanut butter pretzel crust that screams luscious and lovely decadence.  Make it for someone you love this weekend and have a happy Valentine’s Day!

 

Salted Chocolate Tart with Peanut Butter Pretzel Crust

For the Crust

  • 1 1/2 cups salted cocktail peanuts
  • 2 cups mini pretzels
  • 1/8 teaspoon salt

For the Filling

  • 1/4 cups heavy cream
  • 12 ounces semisweet chocolate chips
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

For the Ganache Topping

  • 10 ounces bittersweet chocolate chips
  • 1 1/4  cup heavy cream

Directions

Crust:

  1. Preheat oven to 350 degrees.
  2. In a food processor pulse all ingredients together until a fine crumbly mixture is formed.
  3. Press crust into the bottom and sides of a 9-inch heart-shaped aluminum pan or a nine inch round springform pan, reserving 3/4 cup of crust mixture for garnish/topping.
  4. Bake for six to eight minutes.
  5. Remove from oven.

Chocolate Filling:

  1. In a medium pot over medium low heat warm the cream and chocolate until the chocolate starts to melt. Mix these 2 ingredients together until completely smooth.
  2. Remove cream-chocolate mixture from heat and allow to cool for one minute.
  3. Briskly whisk in egg and extra egg yolk, continue to whisk for an additional thirty to forty seconds after egg is added to help mixture temper.
  4. Add vanilla and salt and continue to whisk until shiny and smooth.
  5. Pour the chocolate filling mixture into the cooled tart shell and place it back into the oven and bake for twenty minutes or until puffed and fragrant.
  6. Remove it from the oven and let cool for 30 minutes.

Ganache Topping:

  1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
  2. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
  3. Let the entire tart chill overnight in the refrigerator.
  4. Top with reserved peanut butter pretzel crumbs.

 

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Slow Cooker Tuscan Vegetable Soup

by Kate from Scratch Posted on February 7, 2014

mediterranean-vegetable-soup-slow-cooker-5

This soup is packed with massive amounts of vegetables that can be varied to whatever you have on hand.  It’s meatless yet offers heat, tanginess, heartiness a bit of sweetness and a ton of balanced flavor. The recipe has only five directions, all of which are entirely simple.

Oh!  Did I mention it also feeds a small army, freezes phenomenally, doesn’t require turning on the stove and only uses one pot?

Yeah… It’s really that good.

Pair with grilled sandwiches of any variety or just a loaf of deliciously hearty and crusty bread, like this one.

Go ahead and act like you slaved away in the kitchen all day.  It’s the weekend.  Enjoy it.

Slow Cooker Tuscan Vegetable Soup

  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 6 yukon gold potatoes, peeled and chopped
  • 1 cup diced red onion (about 1-2 onions)
  • 1-2 carrots, peeled and chopped (about 1/2 cup)
  • 1 parsnip, peeled and chopped
  • 2 stalks celery, diced, (about 1/2 cup)
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/4 cup red (or white) wine
  • 1 teaspoon Italian seasoning
  • 32 ounces vegetable broth (4 cups)
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup green beans, trimmed and chopped (frozen or fresh)
  • 1 cup cauliflower florets, chopped
  • 1 (15-ounce) can kidney or cannelini beans drained and rinsed
  • 2 cups chopped baby spinach leaves
  • parmigiano reggiano cheese rind (optional)
  • 1-2 cups additional liquid (stock, broth or water) for thinning, if desired
  • salt and pepper

What you’ll need: 6 quart slow cooker (or larger)

Directions:

  1. Turn slow cooker to high and add olive oil, garlic, potatoes, onions, carrots, parsnip, celery, thyme, oregano and Italian seasoning.
  2. Stir to combine, cover and allow to cook for 30 minutes.
  3. Turn slow cooker to low. Add all remaining ingredients except additional liquid.
  4. Stir.
  5. Cover and cook on low until all vegetable are fork tender, or at least four or five hours add additional liquid (water or stock) if desired.  Remove cheese rind before serving. Season to taste with salt and pepper.

Recommendation:  Allow to cool to warm before refrigerating overnight to enjoy the second day.  Once refrigerated overnight, the flavors blend together even more nicely than they do the first day.  Place slow cooker insert back into slow cooker and heat on low/warm until hot.

Note for storage: To extend the shelf life of the soup, do not put any tasting spoons back into the soup after tasting, this prevents bacteria from transferring into the pot and allows the soup to stay good in the refrigerator for up to four days.  Store any excess of leftovers in small air tight freezer-friendly containers.  Thaw frozen soup storage containers in refrigerator overnight or in microwave.

 

 

 

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Fast and Light Weeknight Fix: Salad Pizza

by Kate from Scratch Posted on January 30, 2014

salad-pizza-kate-from-scratch-2It has been nearly a week since I last posted anything involving pizza, therefore I’m lagging terribly behind.  I’m kidding (not kidding); I could eat pizza for every meal since the template offers so much versatility.  This particular recipe was made on a busy weeknight so it’s all very prep-friendly.  I’m sure if I made this on a lazy Sunday I would make the dough and the sauce that day.  But, fortunately I usually have those things on hand in the freezer. If you don’t, the grocery store has everything you need.

salad-pizza-kate-from-scratchThis is a lightened up version for those of you that want to enjoy pizza without the heaviness of traditional pizza.  It’s tangy and spicy and fresh and offers crisp greens on top of hot and cheesy pizza.  I added some peppers and shallots to the tomato sauce to bulk it up and give it some more flavor.  However, this could work without the extra vegetables in the sauce, if you’re really pressed for time.

The greens can be whatever you like.  I added some radicchio, a bit of romaine for crunch and some spinach for heartiness.  I added some diced red pickled cherry peppers for heat and lightly dressed the salad in a balsamic vinaigrette before topping the hot pizza.  The hot peppers are optional, of course.  It’s delicious, will keep you satisfied and won’t weigh you down.

Salad Pizza

Makes one large pizza: Serves four.

  • 15 ounces (store-bought or homemade) refrigerated whole wheat pizza dough
  • scant handful of cornmeal, for pizza pan
  • 1-2 tablespoons olive oil
  • flour for board
  • 1 shallot, minced
  • 2 cloves garlic, smashed peeled and minced
  • 1/4 cup minced bell peppers (fresh red or green)
  • 3/4 cup tomato sauce (your favorite/whatever is easiest)
  • 3/4 cup part skim mozzarella cheese
  • 1/4 cup grated parmesan
  • 2 cups mixed greens, chopped
  • 2-3 tablespoons balsamic vinaigrette
  • 1 pickled red cherry pepper, diced (optional)

 

Place oven rack in center of oven and preheat to 450 degrees F.  Remove dough from refrigerator to bring to room temperature.  Meanwhile Sprinkle a bit of cornmeal onto a large pizza pan.

Once dough is at room temperature, drizzle oil over rolling in and form dough into a disc.  Roll dough out to the size of your pan, or slightly smaller than pan.  Note: Dough will be thin once rolled.  If dough is springing back when rolling, allow to rest (don’t touch it) for five minutes.  If dough is sticking, you may add some flour to your rolling pin and board.

Place dough on prepared pizza pan.

In a small nonstick saucepan add shallot, garlic, and bell peppers. Once fragrant and lightly softened, add tomato sauce.  Stir and allow to cook for no more than a minute.  Add tomato sauce to prepared pizza dough in spoonfuls. Spread each spoonful around dough to make a thin layer of sauce.

Top sauce with mozzarella and parmesan.

Bake in preheated oven until golden brown at the edges, or about ten minutes. REmove from oven while gently cooling pizza (not too much, just enough so the greens don’t wilt too much).

Dress greens in a mixing bowl with balsamic vinaigrette and top pizza once slightly cooled.  Add diced cherry peppers over the top of the dressed salad for extra heat if desired.  Slice and enjoy.

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Hasselback Potatoes

by Kate from Scratch Posted on January 30, 2014

This particular method of preparing potatoes offers a variety of textures and flavors, which is both unique and delicious.  The small slits made in the potato before roasting offer the outer edges to crisp up more than the rest of the potato in the hot oven which creates near potato chip perfection.  And as you move down the potato, it becomes almost fry-like and the bottom is pure baked-potato-goodness.

hasselback-potatoes-kate-from-scratch

 

I preheated the oven and carefully sliced small slits into the potatoes.  I only made two large baking potatoes, so this didn’t take long.  Each slice made should be as thin and even as the last, if ever possible (I’m no expert, so you can manage this too.  And even if it’s not perfect, it still tastes as good, I promise).

I then fanned the slices gently and sprinkled some sea salt, freshly cracked black pepper and chive oil over the fanned slices.  I placed them into a baking pan and baked until golden brown on top and fork-tender on the bottom, or about a half an hour.  Once removed from the oven and still hot, I topped each with a pat of butter and sprinkled a bit of parsley over each one for flavor and freshness, though thyme would work well too. They are delicious and ever so simple yet fairly impressive looking.  I recommend it.

Hasselback Potatoes

Makes 2 large hasselback potatoes: serves 2-4

  • 2 large baking potatoes
  • 1 1/2 -2 tablespoons chive oil (or other flavored oil you prefer)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 pats of butter
  • 1 teaspoon chopped parsley or thyme, for garnish

Preheat oven to 425 degrees F.  Slice thin slits into each of the potatoes, without slicing all the way through, so the potato stays together.  Gently fan the sliced potatoes, carefully, so you don’t break them and drizzle oil evenly over all the slices of both potatoes. Sprinkle salt and pepper evenly over all the slices of each of the potatoes.  Place prepared potatoes in baking pan or saute pan and bake in preheated oven until golden brown on top and fork tender on bottom, or about thirty minutes.  Remove from oven and top each with a pat of butter and garnish with parsley or thyme.  Enjoy.

 

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The Best Hot Chocolate Recipe Of All Time

by Kate from Scratch Posted on January 21, 2014

 Do you remember how as a kid everything looked better in cartoons?  Strawberry-Shortcake-land food looked way better than the food in real life.  That’s just a fact.

This made the reality of actual strawberry shortcake highly disappointing at times, particularly when the products used in recipes didn’t hold much merit.

best-hot-chocolate-e

The ninja turtles had far better pizza than anyone else in the world and I found it quite unfair.  I didn’t live too far from the sewers of New York City.  Why couldn’t I just go there and get some?  I was about seven then, so you’ll have to forgive my illogical logic, naturally.  While we’re on the subject of cartoons, have you seen those cabbage patch doll hats?  They are weirdly adorable.

But, getting back to my point, this hot chocolate is absolutely perfect.  It’s the best recipe one will ever find.  Not just a delicious treat, in my opinion but the apex of all other hot chocolate in existence and therefore completely rivals all cartoon hot chocolate.  That’s a huge deal and obviously a much bigger deal than rivaling any real hot chocolate you’ve ever come in contact with.

I have made it dozens of times, if not more, in all variations.  You can add a dash of cinnamon or a dash of cayenne or make a peppermint mocha as I so often do around Christmas time (directions below).

It’s rich, creamy, classic, pure chocolate flavor is like drinking a cup of pure comfort.  It’s warm and aromatic and soothing and might be, quite possibly, my most favorite thing in the world.

The Best Hot Chocolate Recipe Of All Time

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup +2 tablespoons white sugar
  • dash of salt
  • 1/3 cup hot water
  • 3  3/4 cups whole milk
  • 1/4 cup heavy cream or half and half
  • 1/2 teaspoon vanilla extract
  1. Whisk together the cocoa powder, sugar and salt.  In a medium saucepan over medium heat, combine mix with water and bring to a light simmer.  Add remaining ingredients.  Stir every minute until very hot.  Note: Do not boil once milk and cream are added.
  2. Serve with whipped cream or marshmallows if desired.
  3. Variation: For a peppermint mocha, use coffee instead of the hot water and add a peppermint candy cane to the steaming cup once finished.  Stir the candy cane so it melts into the mocha.
This post was written and photographed by Kate Moran, owner and editor of Kate from Scratch. 
The recipe was adapted from one original sent to us from a reader. 
Please keep the recipes and post ideas coming.
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Meatleass Monday: Skinny Eggplant Parmigiana

by Kate from Scratch Posted on January 20, 2014

 

This recipe was sent to us last week by a reader named Julie from New York who said we just had to try this method as a meatless Monday post.   We have tried baking breaded eggplant in the past, but it usually involved a lot of olive oil, regardless of whether it is baked or fried.  This method, can use as little as no oil whatsoever.   I did brush a bit on just because I couldn’t help myself, but generally, this recipe reduced the amount of oil significantly.  And for those of you really into cutting calories, the amount of cheese for the top can be reduced to your liking. You know, if you’re into that sort of thing.

Skinny-Eggplant-Parm

So for all of you with your diets and resolutions waning quickly, have no fear, skinny eggplant parmigiana is here to save the day.

 

Skinny Eggplant Parmigiana

 

  • 2 tablespoons olive oil (optional)
  • 2 large eggplant, about 2 pounds
  • 4 eggs, lightly beaten
  • 1-2 cups seasoned Italian breadcrumbs, for breading eggplant
  • 1/4 + 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and pepper
  • 2 cups your favorite tomato sauce
  • 1 cup fresh ricotta
  • Sliced fresh mozzarella, for top
  • A handful of basil and parsley, chopped for garnish
Preheat the oven to 450 degrees F.Line baking sheets with parchment paper and drizzle a small amount of oil over parchment.
partially peel eggplant, if desired.  Set up your breading station:  Place 3 cracked eggs in one container, reserving the other for the ricotta mixture.  Combine breadcrumbs and 1/4 cup parmigiano reggiano in another container.  Slice each eggplant into 1/2 an inch thick slices. Lightly season the sliced eggplant with salt and pepper, dip into the egg mixture and then coat with the breadcrumb mixture.  Place the sliced eggplant on the prepared sheet. Bake the eggplant at 450 degrees F until the slices begin turning golden brown.  Remove baked eggplant from the oven.  Place cooked eggplant on a plate to cool.
Mix together the reserved egg and the ricotta.
Bring oven temperature down to 350 degrees F.
In an 8 by 12-inch baking pan, spoon tomato sauce over the bottom in a thin layer.  Place eggplant over tomato sauce.  Spoon ricotta mixture over the eggplant layer and top with another layer of eggplant.  Top that with an extra layer of sauce and continue to layer this way until you reach the top of the dish.   Place remaining parmigiano-reggiano and sliced fresh mozzarella over the top of the layers and place on a baking pan (to prevent spill over from hitting the bottom of your oven just in case) in oven to cook until hot, golden and bubbling, about 20 minutes. Top with fresh basil and parsley.
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What It Takes To Be A Food Blogger

by Kate from Scratch Posted on January 18, 2014

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In the world of the internet it takes a lot to be seen and heard.  Every day there are new posts, new bloggers, new networks, new social media platforms.   People take notice when you’re outrageous and controversial, that is true, and many bloggers know this and use it to their advantage.   I don’t want to be “that guy” for lack of a better term.

I’m not all that hip.

I am just myself.

I’m not controversial and I don’t like fighting with strangers on the Internet.

I like to cook and I like making people smile, which is one of many reasons food blogging just fits me, for better or worse.

Instead I try to get noticed by taking good photos and posting interesting recipe ideas.  It seems to be working so far and I’m nearly thriving as a food blogger.  My motivation is to inspire that burned out home-cook somewhere “out there” that just can’t stand making the same chicken dish for the millionth time.

While I do try to take good photos every time, I most definitely do not.

I also don’t have massive amounts of camera equipment like many professionals do and I’ve never taken a class in anything having to do with blogging or photography.

I have a camera, I have a tripod, I have a laptop and I have whatever nature gives me.  I try to make it work.

I use natural light only. And when it snows, I make sure to blog.  The light bounces everywhere and it’s so bright that it’s nearly guaranteed to be a successful shot.

When this happens:

Kate from Scratch

So does this:

Sunny-Orange-Cupcakes

And this:

salted chocolate caramel cracker bark

In fact, I’m pretty sure I chose our home based on how many windows it has.  That, and the community pool

Max and Trey pool!

but I digress…

If you want to take a good photo the first thing you should do is turn your flash off and open your curtains unless you have sheers.   You should most likely turn off the lights around what you’re shooting as well.   Move outside if you don’t have enough natural light indoors.

Like I did for this shot:

Southwest Grilled Veggie Wrap

Our old house didn’t have as many windows as we do now, so I was often outdoors in the early days (with a point and shoot).

These were also photographed outdoors.  I was frustrated with the clouds.

cake-bite

Yes, your neighbors will think you’re nuts for standing over a plate of food with a camera, but that’s OK.  Because in three days, your image could go viral and once you’re viral, you can just sit back and do pretty much nothing other than enjoy it and hope it never stops.

It will stop, though and that’s OK too.  That’s why you post again.

I post about once a week due to the little people in my life.  I also watch the weather report like a hawk and plan about five days in advance to write a post.  I make sure the kids’ schedules are set, so they won’t need me while I’m working.  I make sure there’s enough sunlight, I make sure that the table is waxed and that I have no outstanding deadlines.  I also make sure the kitchen is fairly clean before beginning a post.

The fact is I don’t just randomly sit down and whip up a post about what my kids are eating for dinner that day with step by step instructions.  I wish I could do that as so many other bloggers do.  But, they are superheroes and I am not.

My kids are picky and eat about five things, all of which you most likely know how to make already.  Instead I post about what I want to eat. In fact I’m pretty sure this entire food blog concept (for me) was created because I was frustrated with my picky eaters.  I just wanted to eat something interesting.  I was tired of everything being requested “plain”.  That is so boring.

Example: If I made this soup for dinnercurried-carrot-soup-kate-from-scratch

…my family would disown me, I’m pretty sure.  That doesn’t mean it doesn’t taste amazing though.  They’re just boring eaters.

Looking back,  it has been really fascinating to see my blog develop as a history of our family.

 

Treyborn

I have photos from when Trey and Max were born.

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And I remember it like yesterday because it’s all right here in front of me.  I have every holiday.

IMG_0034I have every adorable moment.

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No scrap-booking required (sorry craft bloggers I just suck at crafts, I mean no offense).   That has been a major bonus that I didn’t plan on developing. It just happened.

101_1742Someday I will be posting daily, I’m sure.  But, that hasn’t happened yet.  I am entirely too busy.  I squeak by for now.   And until then I try to make each post stretch by picking up odd jobs on social media platforms.  Yes, occasionally I get paid to tweet.  Weird, right?  Yeah, that’s a real thing.  Also, I do some graphic design work on the side and syndication of posts helps (a lot!) financially as well.

Getting paid for work I already did for free?  Uhm, yes please!  We’d like to take a vacation again in the next thirty years.

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101_1740 (2)I also get about a thousand emails a day from people (companies, authors, networks, marketers, etc.) that are looking to get a message out to the public.  They want me to try their product (free samples!) and get a message out to you, my readers, telling them my experience with said product.  I only answer the ones that really interest me, honestly. At first I tried to answer everyone and everything and it was too much.   Now I answer readers almost exclusively.

So, overall I work about twenty hours a week, not including “mom work” and I do it always in the morning.  I’m a morning person.  Afternoons and evening are for the family.  I plan around the weather and take a lot of photos of everything around me just in case something amazing happens, like this shot of Max collecting leaves on an autumn day. IMG_0372

In a world of digital photography, there’s no reason not to take photos of everything.  I make money, yes, but I’m hardly rolling in it.  Maybe someday.  I started out with a point and shoot camera and a baby on my hip because I wanted something spicy to eat.  It has grown organically from there.  Most of the photos I do take don’t pass the blog test, but over time, I’m learning and growing and trying new things.   It seems to be working.

It’s not easy,  and it takes a lot of planning and creativity, but it beats arguing with strangers on the Internet.

At least, for me.

 

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