Now we’re cooking!

For the past year and a bit we haven’t had an oven. Shortly after we moved in it died and we have been using the BBQ and microwave/toaster oven since. We didn’t register for one but Harrison obviously heard me complain about it many times and so as our wedding gift..he got us a new oven. We had it delivered and installed last week and finally got to test it out this weekend.

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The trusty installer guys trying to make it flush with the wall in my extremely unleveled kitchen.

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Garret’s thumb of approval as he made us breakfast today.
The oven is roughly 20 years newer than the previous one and it just looks so much nicer in the kitchen. I can also finally use all of the baking stuff I got as wedding gifts! Can’t wait for some upcoming Christmas baking ūüôā

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Lentil and Sweet Potato Chili

My mum sent me this recipe last week and I made it on Tuesday. ¬†Garret and I are big meat fans, but I didn’t feel like meat was missing from this veggie chili (although I’m not sure if he would say the same…) You could add a ton of other veggies to bulk it up as well!

2 tbsp oil
1 large  onion chopped
8 garlic cloves, sliced
1 tbsp each of chili powder, cumin seeds (i used powder) oregano
1 can lentils (540 ml) drained and rinsed
1 can tomatoes (796 ml)
1 sweet potato peeled and diced
1 chipotle pepper, packed in adobe sauce, minced (i didn’t do this)
1 red pepper

sour cream and chopped cilantro and green onion to garnish.  I used grated cheese and  plain Greek yogurt

Heat oil, saute onion, pepper and garlic for about 5 min. stir in chili, cumin and oregano, cook just until spices heat through and become fragrant, a minute or two.  Stir in lentils and tomatoes, Add potato, chipotle pepper (if using)
Bring to a boil, reduce heat and simmer, stirring until¬†potatoes¬†are tender…about 15 minutes. (I had to leave it longer than 15 minutes to get the potatoes to my liking)

Stuffed Pasta Shells

I have wanted to try a recipe like this for ages..in fact I bought shells months ago to make something similar and never got around to it. I am putting it on here so I will feel obligated to try it and let you know if it is any good or not. ¬†I found the recipe here. ¬†As I mentioned yesterday, my father in law is coming to stay for a few days so I need some yummy options for him…he gets suspicious when I try to feed him too much quinoa

SnickerDoodles aka, can’t stop eating them cookies

We were at a cottage this summer and one of the other guests had brought up some cookies she made.¬† They were deliciously dangerous (in the “bet ya can’t eat just one” category) In even better news she explained how easy they are to make!¬† I do love baking, but to be honest I love me some easy baking too.¬† I haven’t made them in a while because we are on a bit of a healthy living kick start (and eating fists full of cookies will probably derail me somewhat)¬† However, my healthy eating doesn’t need to get in the way of your cookie enjoyment.¬† These would be perfect for a cookie exchange..tis (almost) the season!

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar
2 teaspoons cinnamon

 

*In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
*In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours. (I think I only left it in for an hour…I was hungry and impatient)
*Preheat oven to 350?F.
*Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.

*Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. Then try to resist eating  them all at once.