Light with simple flavors, this makes the perfect lunch after a day of heavy holiday food. If you don't mind a little dairy, sprinkle some freshly grated parmesan on top for an extra zing.



Ingredients:
(6-8 servings)

1 tbsp vegetable oil
1 large onion, diced
4 garlic cloves, minced
2 (10 oz) packages frozen broccoli, thawed
1 large potato, peeled and cubed
4 C vegetable broth
salt and fresh ground black pepper

Heat oil in a large saucepan over medium heat and saute garlic and onion for several minutes. Add in the broccoli, potato, and broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until all the vegetables are tender.

Ladle soup into a blender and puree (or use a stick blender while soup is still in the pan), then reheat in saucepan. Sprinkle salt & pepper on top of each bowl of soup and serve.

Do to our power being cut off, there will not be cooking or blogging of recipes like I had hoped.

Instead I'll share with you some past recipes that will be great for Thanksgiving :)


Breakfast Treats:
-Cinnamon Spice Pumpkin Bread with Cream Cheese filling
-Pumpkin Cinnamon Rolls with Cream Cheese Frosting or
-Pumpkin Scones




Main Meal:

Ugliest Tastiest Upside Down Turkey or Herb Roasted Turkey Breast



(Use the leftover turkey to make some great Turkey Noodle Soup)


Vegan Options: (these are from several years ago with very poor photos, but the recipes are still yummy!)

-Ooey-Gooey Cinnamon Rolls
-The BEST Vegetable Pot Pie
-Homemade Vegan "Stove Top" Stuffing
-Macaroni & "Cheese"

This is a really basic, almost "cheater", bruschetta made with regular sandwich bread when you're in a hurry. Makes for a very quick light lunch :)



Ingredients:
(Makes 4 -6 slices)

1 tbs vegetable oil
10-15 mushrooms, sliced
3 garlic cloves, minced
salt & pepper to taste
4-6 slices sandwich bread
1/4 C pesto
fresh basil, chiffonade
1/4 C parmesan cheese, grated


Heat oil in a skillet over medium to medium-high heat then saute mushrooms, garlic, salt, and pepper until the mushrooms have cooked down and most of the water they released has evaporated.

Toast 4-6 slices of bread then spread a thin layer of pesto on each slice (and even though pesto IS basil and parmesan, I like to top it with fresh herbs and cheese because it's pretty and extra yummy - plus the pesto helps keep the bread from being too dry). Top with mushrooms and a little parmesan then broil in the oven on a cookie sheet for just a minute or two until the cheese is melty.

Sprinkle on a little fresh basil, cut each piece of bread in half, and serve.

Sorry for the lack of posting. I feel so lame for not blogging anything since Saturday. Truth be told, I'm just still in a non-blogging mood. I have this fear that all the followers I've gained recently will become bored and leave but my want (need?) for a small break has outweighed that fear.

I actually have many many ideas and recipes brewing in my head, but I feel like I need this bit of a rest to gain my strength before busting out the energy to make these ideas a reality.

1. I am seriously working on my first self-published cookbook. I had grand ideas of making a 55 recipe masterpiece, but the costs per page vs. cost to you would be too much, so I'm narrowing it down to 25 amazing recipes. 10 will be already-published favorites and 15 will be brand spanking new delicious creations. Cost - $24.99 plus shipping. That's only $1 per recipe, folks!

2. I am determined to get my butt back into my little studio to get some paintings done (some of my older works: http://www.flickr.com/photos/meganleewelch/sets/72157594257554416/). While I've done commissioned pieces, I've gone over a year since painting something I wanted to paint. My first few paintings will most likely be ones geared mainly to sell, because honestly, I really need the money. Look out for more Audrey Hepburn, Marylin Monroe, and some new/popular subjects like characters from Harry Potter, Twilight, and Star Trek (geek fest-love it!)

3. I really want to work on doing some more portraiture photography. My talented friend and photographer, Matthew Priestley over at Sevenbright.com (join his Facebook fan age here: Sevenbright Photography), has been producing loads of amazing work, and while it's a different (and awesome) style than what I like to do, it's inspiring me to get back to working more with faces as opposed to macros and landscapes.

So that's it for now. I'll leave you with one of my favorite never-before-posted portrait photos from my first wedding shoot back in March:

My weekend mission to scour the internet searching for the best places for you to waste your precious Saturday hours as you relish doing absolutely nothing productive.

(Pass along any sites you're convinced are totally awesome and I may feature them in future posts)

1. totallylookslike.com - You will be going through page after page after page...









2. zefrank.com - It's hard to explain exactly what zefrank.com IS....it's a whole bunch of things. All of which are guaranteed to waste away the hours.

I like the scribbler because it makes my chicken scratch writing and kindergarten level sketches look semi-artsy and cool.





3. cockeyed.com - I've had this one bookmarked for years. Just a bunch of silliness to entertain, such as: How much gold is inside Goldschlager?.

Ingredients:
(makes 12 rolls)

Dough:
1/2 C milk
4 tbsp butter
1/2 C water
1 (1/4oz) packet active dry yeast
1/2 C white sugar
1/2 tsp salt
1 egg
3 1/4 C all-purpose flour + more for flouring the counter

Filling:
1 tsp ground cinnamon
1 C brown sugar
4 tbsp butter, softened
1/2 C walnuts, chopped


In a small saucepan heat the milk until it bubbles then remove from heat and stir in butter until melted. Add water and let cool until lukewarm.

In a mixing bowl, combine the milk mixture, yeast, white sugar, salt, egg and 2 cups of flour. Stir well to combine then add in the remaining flour 1/2 cup at a time, beating well after each addition. When the dough has pulled together, place on a lightly floured surface and knead for 5 minutes then roll out dough into a 12x9 inch rectangle.

In a bowl, stir together the cinnamon, brown sugar, and butter. Spread over the dough then sprinkle half the walnuts evenly on top of filling. Roll up and use a little water to seal the seam.

Cut roll into 12 slices and place in a well greased 9x13 inch dish. Cover and let rise for 60-90 until almost doubled. Preheat oven to 375 degrees F, sprinkle remaining walnuts on top of rolls, then bake in preheated oven for 20-25 minutes until lightly browned.


Glaze:
1 C powdered sugar, sifted
1 tsp vanilla extract
1/3-1/2 C pure maple syrup

In a small bowl mix together powdered sugar, vanilla and maple syrup (add until desired consistency). Drizzle over warm cinnamon rolls.

Yesterday was the first day I haven't blogged in over two months. I almost wasn't going to blog today, but thought I would share some verses that are helping me right now.


I consider our present sufferings insignificant compared to the glory that will soon be revealed to us. (Romans 8:18)

I'm leaving you with a gift: peace of mind and heart! And the peace I give isn't fragile like the peace the world gives. So, don't be troubled or afraid. (John 14:27)

Dear friends, don't be surprised by the fiery troubles that are coming in order to test you. Don't feel as though something strange is happening to you, but be happy as you share Christ's sufferings. Then you will also be full of joy when he appears again in his glory. (I Peter 4:12-13)

God, who shows you his kindness and who has called you through Christ Jesus to his eternal glory, will restore you, strengthen you, make you strong, and support you as you suffer for a little while. (I Peter 5.-10)

Create in me a clean heart, a God; and renew a right spirit within me. (Psalm 51:10)

Come to me, all who are tired from carrying heavy loads, and I will give you rest. (Matthew 11:28)

If any of you are having trouble, pray. If you are happy, sing psalms. (James 5:13)

That is why we are not discouraged. Though outwardly we are wearing out, inwardly we are renewed day by day. (2 Corinthians 4:16)


Thanks to everyone for your prayers and kind words, and to Cari at Dinnervibe.com for the little PayPal gift :)


I'll be back soon with recipes and all that jazz.

P.S. Matthew was able to go to the dentist and has antibiotics now to wipe out some major infections. Next week he should be going back for extractions :/

I'm tired and I really don't feel like writing.

I postponed a maternity photo shoot in south Florida this weekend and stayed home to take care of my very sick husband. I'm pretty sure it was the 24 hour flu - horrible constant migraine, nausea, vomiting anything and everything we tried to get in his stomach, etc.

He started feeling better yesterday evening but then late last night he accidentally bit down on a hard candy and one of his molars totally popped out of his mouth and I woke up to see him spit a tooth out into his palm like some weird cartoon (his teeth have been weakened from past radiation treatments so they crack and fall out pretty easily. In fact a molar on the other side of his mouth has broken off piece by piece the past few weeks and now there's just a fraction of a tooth left).

So now we need to get him to a dentist with our magical invisible money, and while we're at it, we need to get him to the doctor for a very long overdue cancer check up that's supposed to happen every 6 months.

Anyway, I'm tired and all I want to due is forget about everything medical and money related and just do nothing but watch chick flicks and super hero movies tonight.

I don't even want a pity party. I just don't want to think.

It may be Sunday, but it's still the perfect day to enjoy this sinfully delicious chocolate dessert.

A rich fudgy exterior with a warm liquid chocolate lava center. The angels will be singing as you eat.



Ingredients:

1/2 C Nestle semi-sweet chocolate chips
4 TBS butter
1 egg
1 egg yolk
1/4 tsp vanilla extract
1/4 C powdered sugar, sifted
3 TBS all-purpose flour, sifted


This is all you need to achieve heavenly bliss:



( The rest under the cut )

My weekend mission to scour the internet searching for the best places for you to waste your precious Saturday hours as you relish doing absolutely nothing productive.

(Pass along any sites you're convinced are totally awesome and I may feature them in future posts)


1. The Best of Crigslist - Just take a look and enjoy.





2. Pogo.com - tons and tons o' games.





3. Grooveshark.com - I hate to call this one a timewaster because it is AWESOME. Listen to music for free. Simple. Beautiful.

I really love pot pie, but I don't always want to make a giant pan that will end up having to be eaten for at least one meal everyday for most of the week (by myself, because Matthew somehow does not share my love of pot pies).

So today I thought, "Hey! I have two cute little dishes, let's make individual pot pies!". It's perfect for a couples dinner one night, or enough for me to eat only two days in a row (much more enjoyable).

You could even bake just one and freeze the other for another night.

Any way you do it, it will be fabulous, trust me.



Ingredients:
(This makes two small pot pies, each dish is 5x5x2 and enough for 1-2 servings, depending on how hungry you are :)

Crust:
1 C flour
1/2 tsp salt
3 TBS butter
3 TBS water

I totally forgot to take pictures of the dough, probably because it's very quick and fairly boring.

In a bowl or food processor, mix flour and salt together and cut in the butter until it resembles coarse crumbs. Add in water to form a dough then wrap up and refrigerate while you cook the filling.


Filling:
1 large (or two small) chicken breasts
3 TBS butter
1 carrot, diced
1/4 onion, diced
1 celery stalk, diced
1 small potato, cubed
6-8 mushrooms, sliced
1 tsp parsley
1/2 tsp oregano
salt & pepper
3 TBS flour
1 C chicken broth
3/4 C milk


This is all you really need besides a little chicken - some vegetables and a few spices.




( Read more... )

I know I said I'd be posting about how to turn this cake into simple petits fours, but I completely and totally FAILED with the glaze today because I tried making it without corn syrup (does. not. work).

But I'll be making a "Part 2" to this post soon, with more photos and a proper glaze.

For now, just have some yummy pound cake.


a
Ingredients:
(makes 1 loaf)

1 1/3 C white sugar
1 C butter (2 sticks), room temperature
3 eggs
1/4 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
2 C cake flour


My beautiful new ("refurbished") 5 QT Artisan KitchenAid mixer before it's Pound Cake christening



( Instructions and photos )

Last winter Matthew and I went with his parents to the annual performance of The Singing Christmas Trees at First Baptist Orlando.

Finally, almost a year later, I got around to editing some of the photos.

(The following were taken with a 70-300mm f/4-5.6. Considering how difficult it turned out to be shooting with almost no light and no tripod, I think they turned out pretty successfully)


Here are my favorite 10 from the night (I have 26 total to view on my facebook fan page - Meg Kat Photography & Art Fan Page)







































I'm making this one super small so you will be forced to see the larger version, which I think is much awesomer at 900 pixels wide instead of 600

SO VIEW THE BIG VERSION - http://farm3.static.flickr.com/2429/4075994035_405f1c1814_o.jpg




P.S. Tomorrow: POUND CAKE PETITS FOURS RECIPE!!! :)

Sometimes you just need a really simple bowl of chili to warm you up and make you feel all cozy.

This is a no-frills easy-peasy one pot meal you can throw together when the nights are cold and the pantry is near empty.



1 lb ground beef
3 tsp chili powder
2 cloves garlic, minced
1/2 onion, chopped
1 (8oz) can tomato sauce
1 C water
1 (16oz) can kidney beans, drained
1 (16oz) can chili beans (do NOT drain)
1 1/2 tsp oregano
1 tsp cumin
1/2 tsp salt

Heat a large pot on medium heat and add the ground beef and chili powder. Stir often, and just as the meat begins to brown add in garlic and onion.

Cook another minute or two until the meat is almost burnt, then add tomato sauce, water (I just fill up the empty tomato sauce can and dump in), oregano, cumin, and salt.

Simmer for 20 minutes and then you're ready to eat :)


P.S. I love to eat this with the ultimate in cheap and tasty corn muffins - Jiffy Corn Muffin Mix. You can't really beat 6 muffins for less than $1.

These are a holiday favorite in my family and a "must have" on Christmas morning. I grew up eating a version with regular pork sausage but have found vegetarian sausage to be just as tasty but without all the fat and greasiness.

If Bisquick baking mix isn't available where you live, you can give this homemade version a try - Homemade Baking Mix. And experiment with this meatless sausage in other recipes. It's a great low fat replacement for pork that has enabled me fool many a meat-eater :)




Ingredients:
(Makes about 45)

1 (14oz) package Gimme Lean Ground Sausage
1 TBS oil
8 oz cheddar cheese, grated
3 C Bisquick baking mix
1/4 tsp pepper
1/4 tsp ginger
1/4 tsp thyme
2 eggs
1/2 C milk




Preheat oven to 350 F.

Heat 1 TBS oil in a large skillet and cook the sausage until crumbled and lightly browned. Pour onto a plate and set aside to cool.

In a large bowl mix together the baking mix and spices, then add the cheese and toss to coat with flour mixture.

Beat two eggs in a small bowl then pour into flour/cheese mixture along with the milk. Add in the cooled sausage crumbles and stir everything until completely mixed (will be pretty sticky)




Roll into tablespoon sized balls and place at least 1 inch apart on a baking sheet. Bake for 20-25 minutes and enjoy!

I've been enjoying our first day back at our apartment after 4 weeks of house sitting at my parents place. About 10 minutes ago I remembered I needed to post something today and I'm managing to pick up someones wifi for a few minutes to do it...SO

Soon you'll be seeing:

- The BEST Beef Chili (simple, but the best)

- Vegetarian Sausage & Cheese Mini Biscuits

- Pound Cake Petit Fours

- White Sandwich Bread (sounds boring, but everyone needs it and I'm sick up paying $2-$3 for one loaf so it's time to try a homemade version)

- Something with coconut flour

- Baked Samosas with Tamarind Dipping Sauce (reeaaalllyy looking forward to eating those)

- Bubble Tea (including home made flavorings)


And here's a favorite from today's Post Secrets:

I just discovered this morning that my Pumpkin Blossom Cookie recipe is featured on the front page of Saveur.com!!!

My weekend mission to scour the internet searching for the best places for you to waste your precious Saturday hours as you relish doing absolutely nothing productive.

(Pass along any sites you're convinced are totally awesome and I may feature them in future posts)


1. ItemNotAsDescribed.com





2. UgliestTattoos.com





3. Engrish.com

I've been going through old files and rediscovering photos:


Doe, a Deer




Into the World




Zen Tiger




P.S. IT'S HEEEEEEEEEEEERRRRRRRRREEEEEEEE!!!!!!!!!!!!!!!!

Alright, I've decided there's no time for a pity party.

I don't care if someone stole all of our grocery money and I'm left with few ingredients to work with, I AM going to post some recipes. It may be a challenge but I'm steppin' up!

This one was a complete winner. Not only did it take few ingredients, but it was also super simple, baked in one dish, took little prep, tasted awesome - basically perfect.

And because it all cooks in the same pan, the potatoes get coated with all those yummy chicken juices that makes them To.Die.For. DROOL!



Crispy Rosemary Chicken and Potato Wedge Fries
Adapted from allrecipes.com


4 chicken breasts, bone-in skin on
4-6 medium size potatoes, each cut into 8 wedges
1/4 C extra-virgin olive oil
2 TBS fresh rosemary, chopped
1 tsp oregano
1 tsp garlic powder
salt & pepper to taste


Preheat oven to 375 F.

Toss potatoes and chicken with olive oil and arrange on a large cookie sheet (with sides).

In a small bowl mix together the rosemary, oregano, garlic powder, salt and pepper and sprinkle liberally on potatoes and chicken.

Place in oven and bake for 45 minutes then use a pastry brush the baste the chicken with some of the pan juices.

Bake for an additional 15 minutes and serve. Ta-da!