Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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Front Garden Edible Landscape Project
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Ladies and Gentlemen: Jon Stewart on our tax code… (from last night’s Daily Show)
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more lentil burgers
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Funny Food is here today in Our Global Kitchen crafting silly snacks, like this “Plum-Alisa,” from 10:30 am to 1 pm.
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Big enough to kick in the door and take his honey back
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We had a grand time this last weekend. Pictured above is a lovely pescadería by the name of Baja Fish in San Pedro. I like this kind of hole in the...
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27 posts tagged brunch
Sweet Potato, Cinnamon Apple Hash served with Brown Butter Cheddar Eggs
The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!
This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make on a crisp autumn morning when you’re super hungry.
Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.
Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated. Add 1 tblsp butter to the skillet. Let it sizzle & turn a little bit brown, on med heat, for about 30 seconds to 1 minute. Add the scrambled eggs. Stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.
Baked Brown Sugar BLT with Kale Chips and Crudités
I made these delectable BLT’s with baked brown sugar bacon, small green and red striped garden tomatoes, and served them with homemade kale chips & crunchy delicious crudités on the side. This was so delicious! I look forward to home grown tomatoes all year long so I can have this sandwich. Yummmm.
This post is about cooking the bacon in the oven, with a little brown sugar and black pepper sprinkled on top. This way of cooking bacon is very easy, and it doesn’t mess up the stovetop. Yay for not having to clean something!
I like to use organic, nitrate free bacon. It’s more expensive, but much better for you, as far as eating bacon goes. Since I rarely eat bacon anyway, it’s worth it to buy the best I can get.
Heat oven to 375. Place bacon strips on a cookie sheet lined with foil. Sprinkle with about 1-2 tsp brown sugar and freshly ground black pepper. You don’t need to add salt because bacon is pretty salty already. Bake for 15 to 20 minutes until crisp, turning once. Drain on paper towels.
While the bacon cooks, slice cucumbers, carrots, and celery into strips for crudités garnish.
On another cookie sheet, sprits olive oil spray and add freshly washed, dried, and stemmed kale. Spritz witha little more olive oil spray. Season with kosher salt, pepper, and smoked paprika. Toss the kale around on the cookie sheet to coat evenly. Bake for about 3-6 minutes at 375 until they crisp up. Keep a close eye on them because they cook pretty fast depending on how dry it is outside.
Toast whole wheat bread. Add a little mayo, salt and pepper, sliced garden tomatoes, lettuce, avocado slices, and the brown sugar bacon. Serve with the kale chips and crudités.
Yum!
Banh Mi Steak Sandwich & Potato Salad
This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!
Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.
For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.
For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.
Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi!
(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)
Buckwheat Waffles
Yum! This was our delicious breakfast today. I used a combination of Organic Buckwheat waffle mix, whole wheat flour, and fine pastry flour. I also added a little bit of corn starch to make them nice & crispy. You can serve these with fried chicken, fresh fruit, butter and maple syrup, or make them into a breakfast sandwich with eggs.
Here’s how:
Heat waffle iron to med-high.
Sift together dry ingredients: 1 cup buckwheat flour or buckwheat waffle mix, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 3 tsp baking powder (only 1 tsp if you’re using waffle mix), 1 tsp corn starch, 1 tsp salt, and 1 tblsp sugar.
Mix wet ingredients, 2 cups milk, soy milk, water or almond milk, 2 eggs, 1 tblsp olive oil, 1 tsp vanilla extract, and 1 tblsp honey.
Mix dry ingredients into wet.
Spray hot waffle iron with olive oil spray or non stick spray. Pour in just enough batter that your waffles touch the iron on both sides, but not so much that waffle batter erupts like a volcano out the edges of the waffle maker, like I did.
Cook until the little green light come on, about 3-4 minutes.
I served ours with mangoes and 1 strawberry from the garden. My cousin Katie got to enjoy this dish. She said that that tiny little garden strawberry had more strawberry flavor than she’s ever had.
Spicy Cheddar Scramble
This was our delicious lunch! The potatoes, kale and strawberries were from our garden. I like this dish a lot because it’s delicious, cheap and easy.
In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.
Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.
Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.
Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit. Yummy!
Tomato Poached Eggs
This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious!
This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes.
Heat oven to 375.
Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together. Bake until bubbly, about 10 minutes.
Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking.
Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!
Bing Cherry & Apple Pistachio Crisp
My Mom used to make Apple Crisp all the time when we were growing up. I think it was her way of getting us to eat more fruit and oatmeal, but we loved it. Brown sugar, vanilla, apples, salt, butter and cinnamon? Name something not to love about this.
This is a variation on my Mom’s recipe, with cherries added because they were on sale at the store yesterday, and crushed pistachios because I love pistachios. This came out so delicious that I couldn’t stop eating bite after bite. Yum!
Pre heat oven to 350. Butter a casserole dish.
Peel and slice 3 Granny Smith apples. Squeese the juice of 1 whole fresh lemon over the apples. This becomes part of the sauce and also helps prevent the apples from browning.
Pit 1- 2 cups bing cherries. I don’t have a cherry pitter, so I just used a paring knife and went around the pit of each cherry. This took only about 10 minutes. It sounds like a tedious job, but to me it was fun, and delicious because you get to eat as many cherries as you can while you perform this task.
Mix the cherries with the apples & lemon, along with 1 tsp vanilla, sprinkle of cinnamon, 1 tsp corn starch, and a bit of salt.
Shell some pistachios, about 1/2 cup. Crush them with a mortar and pestle of food processor into big crumbs.
Mix the pistachios with 1 cup oatmeal, 1/4 c butter, 2 tsp sugar, 1/4 c brown sugar, dash of cinnamon, 1/2 tsp kosher salt. I use my hands, freshly washed, to combine the butter with the oatmeal, pistachios and spices.
Bake for 25 - 30 min at 350 until bubbly and sweet. Serve over ice cream for a real treat!
Vegetarian Breakfast Sandwich with Tomatoes and Basil
This was a delicious breakfast! The carrots & basil were grown in our back yard.
Cook veggie sausage, fry an egg, top the cooked egg with a little grated cheddar cheese and let it melt. Toast some sourdough bread or any kind of bread you have. Serve with tomato slices and fresh chopped basil, salt and pepper. Garnish with carrot sticks and more basil. Yum!
Homemade Blueberry Waffles
This morning my husband was looking for something to eat. He opened the fridge and the pantry, and finally said, “I wish we had some waffles.” You want some waffles baby? I can make you some waffles.
The waffle iron lives in a cabinet in the dining room. Our friend Dee gave it to us for a wedding gift. I hardly ever break it out because I don’t often cook sweet things as much as I love cooking savory. But today is a new day! I’m going to be making waffles more often now that I’m reminded how easy and delicious they are. The waffles in this photo only took about 10 minutes to make. Here’s how:
Heat up the waffle iron to medium hot.
In a large bowl, whisk 2 cups flour, 1 tsp salt, 4 tsp baking powder, 2 tblsp sugar.
In another bowl whisk 3 eggs with 1 cup milk, 1 tsp vanilla 1 tsp vegetable oil ( I used olive oil) Add the wet ingredients to the dry and mix until just combined, do not over mix. Fold in 1/2 cup blueberries, optional.
Pour into a waffle iron and bake for appx 3 minutes or until the little light comes on.
Serve with butter and syrup, jam, powdered sugar or just plain. I hear these are great with fried chicken too, I might have to try that soon. Yum!
Rainbow Chard and Potato Quiche with Whole Wheat Crust
This came out delicious! When you grow a vegetable garden, the biggest challenge is figuring out what to do with all the fresh produce. I give my neighbors a lot of the chard that’s growing in the front yard and try to cook it into anything I’m making.
At first I was just going to use leeks and chard, but then I remembered the bag of red rose potatoes I’d bought on Friday. I love potatoes. And potatoes with cheese? Yes please.
I used whole wheat flour and coconut oil for the crust so that I can pretend that this is super healthy.
For the pie crust: In a bowl combine 1/4 c. butter and 1/2 c. coconut oil, mix with 2 cups whole wheat flour and 1/2 tsp salt until pea sized bits form. Add 1/4 to 1/2 cup ice water just until combined. Form into a disk and rest in the fridge.
Pre heat oven to 350. Once the pie crust has rested for an hour or so in the fridge, roll it out, place in a pie pan, crimp the edges, and blind bake it by covering the crust with foil and pie weights. I use dry beans that are only for the purpose of blind baking. Bake at 350 for 12 - 15 minutes while I cooked the other ingredients. Once the pie crust comes out of the oven, cover the bottom with a little bit of the grated cheese.
In a skillet, saute 1 chopped leek *, white and light green parts only, 1/2 chopped sweet onion, 2 red rose or any other kind of potato, sliced and quartered. Let the onions and potatoes cook together and caramelize. Then add 6 or 7 large chard leaves, stemmed and chopped. Season with fresh grated nutmeg, salt and pepper, and a sprinkle of your favorite dry herb, I used a pinch of basil, but thyme or tarragon would taste very nice in this dish.
Grate 1 cup of your favorite cheese. I used cheddar, mozzarella, and parmesan.
Add the cooked veggies on top of the cheese and top with the remaining cheese. Mix 1 cup milk and 3 or 4 eggs seasoned with salt, pepper and a bit of the grated nutmeg. Pour the custard over the veggies and cheese.
Bake for 1 hour until cooked through. A toothpick inserted int he center should come out clean.
(* Leeks are a little tricky to clean since they can have sandy soil stuck between the layers. I just chop off the dark green and bottom ends, remove the tough 1 or 2 outer layers, and then slice the whole thing in half lengthwise and rinse away any grit before chopping.)
Corned Beef Hash and Eggs
This is an easy and delicious way to use up leftover corned beef. I love the crispification of the potato and onion. Yummy. Even if you don’t make corned beef for St. Patrick’s Day, you can still make this using thickly sliced corned beef from the deli.
Cut 1 small onion and 2 potatoes into small dice. Cook in a heavy bottomed skillet with olive oil, salt and pepper. Cover the pan so it cooks evenly, cook for a few minutes covered. Chop cooked corned beef into dice and add that to the skillet. Mince 1 or 2 garlic cloves and add those. Season with paprika, black pepper and celery salt. Keep flipping and turning, and add a small amount of butter towards the end for maximum crustification.
Serve with a poached egg and rye toast. Yum!!
