Food Hero

Emergency Dinner: Huervos Rancheros and Roasted Veggies by Rachelle
September 22, 2009, 6:46 am
Filed under: Breakfast/Brunch, Main Dish, quick fix, Rachelle Mee-Chapman | Tags: , , , , ,

huervos rancheros and roasted vegggies

I threw two parties this weekend: one for 15 11 year olds, and another serving dinner and dessert to 25 folks. Needless to say, I did NOT feel like cooking again come Monday night.

Alas, the children, they demand to be fed.

I had a bunch of leftover cornbread and wanted to make Katy’s Huervos Rancheros with Chorizo to go with it. But I didn’t have the right ingredients.  So this is what came up instead. I bet you could do something like it with what you have on hand as well. Here’s the un-recipe:

Roasted Veggies: Put a couple halved, seeded bell peppers cut side down on a baking sheet. On the other half of the sheet put a row of asparagus. (I snap the ends. Some people peel.) Drizzle the asparagus with olive oil and sprinkle with sea salt. Roast at 375 until the asparagus are bite-tender. Set aside. (They are fine room temp.) Keep the pepper in there until the skins blister slightly. Remove peppers and cool until you can just handle them. Pinch off the skins and discard. Slice.

“Emergency” Rancheros Sauce: In a skillet or saucepan heat olive oil. Sautee a some onions (I used green) and a couple cloves of crushed garlic. Add a can of stewed tomatoes (mine had peppers in it). Add 1/2-1 tsp cumin and 1/2 tsp chili powder. Adjust to taste.

Scramble up or fry some eggs and serve the whole feast with corn tortillas, chips, rice…whatever you have on hand. Have Yum.


Baked Oatmeal by Rachelle
November 1, 2008, 2:05 pm
Filed under: Breakfast/Brunch, quick fix, Rachelle Mee-Chapman | Tags: , , ,

This recipe is from one of my brother’s in-law, Shane P. I adore it with diced peaches. My daughter Cate doesn’t like baked fruit, so I just sink the diced peaches (or apples, or nectarines) into half of the pan. Eat it straight or in a bowl with a little cream and a sprinkle of brown sugar.

3 eggs, lightly whipped
1/2 c honey
1/4 c vegetable oil
1 1/2c milk
3/4 T baking powder
2 t cinnamon
3 c rolled oats (not instant)
1/2 c raisins (opt)

Lightly whip eggs with fork or whisk. Add remaining ingredients. Pour into greased 8×8 baking pan. Bake at 350 degrees for 35 minutes or until the center doesn’t jiggle. Have Yum!

Lazy Gourmet: Oven Pancakes by Rachelle

photo by Katy, recipe by Rachelle

Paul learned how to make these from his college roommate and now he makes them on-demand for our kids. Cut them in quarters and pour on the syrup for a simple, sweet weekend treat — or serve them whole on a pretty platter heaped with fruit, drizzled with creame fraiche, and sprinkled with brown sugar for a more elegant brunch.

Shopping List
(makes one pie-plate sized pancake)

2T butter
1/2c milk
1/2c flour
2 eggs

Heat oven to 450. Melt butter in pie pan (glass works best). Whisk together milk, flour, and eggs. Pour into pie plat and bake 5-8 minutes until the pancake puffs and the edges brown slightly. These will ‘fall’ when you pull them out of the oven, they’re supposed to, don’t worry. Top with berries, bananas, or just plain old maple syrup (the real stuff please). Have yum!

What yummy concoction did you put on your oven pancakes? Do tell in the comments or link us to your recipe!