Saturday, May 30, 2015

Dutch Babies - Updated

This morning I decided to try and make Dutch Babies (see the original recipe here) a bit more healthy and nutritious. So, I made them using half oat flour (just swirl regular oatmeal in a food processor) and they turned out just fine. Next time I'll try using half wheat flour. Who knows what the next variation will be!

Dutch Babies - Today's Version

2 tablespoons butter
1/4 cup white flour
1/4 cup oat flour
1/2 cup milk
2 eggs

Preheat oven to 425 degrees. Melt 1 tablespoon butter in each of two 8" cake pans. Combine remaining ingredients and pour half into each pan. Bake for about 12 minutes, until golden. Serve with syrup or fruit. Serves 2.

Note: This wasn't terribly "puffy" but I think that's because there wasn't a lot of batter in the pan. You could probably just use one cake pan and have it turn out just fine.

Wednesday, May 6, 2015


While I've heard of gnocchi, and even had it a few times at restaurants, I never tried it at home until last week. (We're not talking "made from scratch" here, but the package you buy at the grocery store.) We tried half of the package with something similar to an Alfredo sauce, but it wasn't terribly exciting. I wasn't expecting the tomato sauce I used on the second half of the package to be any better, so I didn't take any pictures. However, Wayne said it was really, really, good, and I liked it too, so here's the recipe.

Gnocchi with Tomato Cream Sauce

2 pounds gnocchi, cooked as directed
1 tablespoon butter or oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2-3 garlic cloves, minced
1/2 teaspoon red pepper flakes
salt and pepper to taste
32 oz. can tomatoes
1 cup heavy cream
Parmesan cheese to taste

Heat oil in pan and saute chopped vegetables until soft. Stir in seasonings and tomatoes and simmer for about 30 minutes. Puree in blender (or use a deep pan with immersion blender) and stir in cream. Place cooked gnocchi in a baking dish, top with sauce, and bake at 425 degrees for about 10 minutes. Top with some grated Parmesan cheese and serve.

This is a combination of a couple of recipes I looked at and we liked how it turned out. The red pepper adds a fun kick without being overpowering. We only had 1/2 pound of gnocchi, so I adjusted it just a bit, using half the tomatoes and cream with the same amount of vegetables. Then I only needed about half of that sauce, so I'm figured out what to use it on next!

Tuesday, May 5, 2015

Fun with Tortillas

For Cinco de Mayo this year, we tried making our own tortilla bowls. We could have filled them with taco salad or even refried beans and cheese, but chose the chipotlé chicken fillings. And they were delicious!

I followed the directions I found on this site, which was to just drape the tortillas over an upside-down bowl and bake them for 10-15 minutes (depending upon the size) in a 375° oven.
I used the unbaked tortillas from Costco and tried a few different sizes. For the muffin tins, I cut the tortilla into fourths. I liked the ones over the custard cups the best, but all of them were eventually eaten!

We also tried Cinnamon Crisps with some of our tortillas. The first few sites I checked suggested brushing the tortilla with melted butter, sprinkling with cinnamon sugar, cutting in wedges with a pizza cutter, then baking at 350° for about 10 minutes. I'm sure those would have been fine, but we went with Pioneer Woman's version which was buttering and sugaring both sides of the tortilla, leaving them whole while baking, and then breaking them into pieces once they'd cooled. 
They were delicious on their own, but also made the perfect garnish for some rice pudding we had in the fridge.