Bagel Breakfast Pudding

Hi Friends!

Can we talk about food today? It feels like AGES since I’ve posted about …well anything, but specifically food!

So today, how about a recipe? This is great for company because you can make it ahead of time. And it involves bagels… So you really can’t go wrong, in my opinion.

I know Thanksgiving is tomorrow… But this is more of a Black Friday/Small Business Saturday recipe….

Farmer Ben and I were shopping last week and our grocery store was having an insane sale for a random ten minutes… 6 bagels for $1!!!!! It was such a good sale that we bought a dozen. Is there even a question on whether or not one should buy bagels when they are less than 17 cents each? I didn’t think so.

Anyway, we ended up giving ½ dozen to Ben’s dad and step-mom who are in town visiting and had bagels for breakfast one morning… and then I had people over on Saturday and needed counter space, so I moved them to the top of the fridge and promptly forgot about them until yesterday. Needless to say, they were starting to get a little hard.

Now, if you know me, I HATE wasting food. So I perused our cookbook collection to see if I could find a way to use them up. Farmer Ben said he would use them in stuffing, but I had a better idea.

Bagel Pudding. I love traditional bread pudding…but I also love breakfast. Savory breakfast…I’ve been eating a lot of sweet stuff lately and we had all of these delicious garlic/onion/sesame bagels to use up.  I’ve also been on a major casserole kick lately, so this was a perfect way to keep that rolling…not to mention, it is stupid easy to make!

This is slightly adapted from the Pioneer Woman’s Breakfast Bread Pudding (from her cookbook).

Everything Bagel Breakfast Pudding

Ingredients:

4 savory/salty bagels that are a couple of days old.

2 + TB butter

1 medium onion, chopped

1 pound veal chorizo (but breakfast sausage will also work!)

10 eggs

1 cup of half and half or whole milk

Salt/Pepper/Smoky paprika to taste

1 ½ cups shredded cheddar cheese

Optional: add your favorite veggies (peppers, spinach, beans, etc)

What to do:

*If you’re using fresh bagels, lightly toast them and let them sit out for a few hours to dry out…

Cut bagels into chunks (I cut mine 4 ways both directions, no need to slice) and set aside.

Place 2 tbsp. butter in a large skillet over medium heat. Once melted, add in your onions. Cook until nice and soft (I caramelized mine because Ben’s a weirdo and only likes disintegrated onions, but as long as they are pretty well cooked, that will also work).

Remove onions from skillet, placing into a small bowl, and set aside.

Put sausage into the same pan, breaking up as you cook it. Let brown. Remove from heat. If you have a lot of grease, drain it (this will depend on your sausage).

While your sausage is cooking, whisk together your eggs, cream and spices in a large bowl. I went very light on salt as the chorizo and bagels I used were pretty well flavored, but again, this is to your taste.

Grease a 2 ½ qt casserole dish with remaining butter.

Layer half of your bagel pieces in the dish.

Add half of your sausage and onions.

Top with half of your cheese.

Repeat bagel, sausage, onion and cheese layers.

Pour your egg mixture over dry ingredients. This part is a little scary, but it will fit!

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It should look like this

Cover with foil and refrigerate overnight/for a few hours.

The next day… pre-heat oven to 350 (you’ll want to take your casserole out of the fridge so it warms up as well). Once pre-heated , place casserole in the oven, still  covered. Bake for 20 minutes.

Remove foil and bake another 20-25 minutes or until cheese is melted, and casserole is firm and crispy.

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What carb-filled dreams are made of

Eat immediately. This will also reheat well.

Happy Thanksgiving, Shopping and Long Weekend, Friends! Cheers!


Life Update: Bearded Ben, Turkey Trotting and Running Fast

Hi Friends!

I know it’s been awfully quiet around here lately!

So here is a look at what’s been going on (in no particular order):

Confession, I wrote most of this post last night…

Farmer Ben had all four wisdom teeth out today (yesterday) and I have to say, he is a trooper!

I just took a Bourbon pumpkin cheesecake out of the oven (last night) and I am 65% sure the crust is burnt….

Also, have you ever gone to bake something (that you need to bring somewhere the next day) and realized you were missing almost half of the ingredients? Yeah, that happened to me tonight. Cue my scrambling to find substitutes to avoid leaving the house. Thankfully, I went a bit overboard on buying random ingredients for Thanksgiving/December baking so it all worked out… I think.

You may have noticed from this photo that Farmer Ben participated in No Shave November at his workplace.

Post Turkey Trot...My face is frozen because I don't have a beard.

Post Turkey Trot…My face is frozen because I don’t have a beard.

And apparently people like it because he won a gift card… Why can’t I win a gift card for not shaving my legs?! I’m only half-kidding.  And I’m still waiting for Farmer Ben to shave…sigh.

On Black Friday, the hubs and I scored a pretty sweet deal on cold weather running gear at Dick’s. All Reebok stuff was 50% so we couldn’t resist….major sales are pretty much the only time I buy name brand anything, so we splurged on some tights, (not exactly) sweats, gloves and a half-zip w thumb holes (!).

The pants are (almost) the most comfortable pants I’ve ever worn and I am not even embarrassed to say that I have had them on almost every waking moment that I don’t have to wear work pants since I purchased them. My standby XL sweats may have a rival!

On Thanksgiving, Farmer Ben and I did the Turkey Trot…. and froze our butts off. We actually had our family dinner on Wednesday so we got up with slight food hangovers to run in ridiculously cold and windy weather (15 degrees. Real feel, 5. and WIND.).

Luckily, we pre-registered and picked up our race packets the night before so we just had to show up.

I had signed up for the 10k… but at the two-mile mark, while I was struggling to run in a semi-straight line, not slip on the ice and not blow all over the road, I decided to drop down to the 5k… I just didn’t have the gumption to continue in those conditions for another 4.2 miles. That’s the thing about the Turkey trot, you never know how the weather is going to be. Do I feel bad for dropping down to the 5k? Not really…it happens.

I’ve been participating in the #elf4health challenge with Elle and Lindsay and am loving my partner elf! Hi Rach!

You know that crazy (and super vague) thing I mentioned I *may* be doing? Well… I took the first step. Not gonna lie, I have no idea what the outcome will be! Its invigorating and nerve-wracking at the same time.

In other news, I’ve been thinking about what my goals are for the new year, particularly my fitness goals:

To start,  I want to focus even more on my nutrition (oh hey, ENERGYbits!) and my form. But I also want to get stronger. And Faster.

Another marathon is definitely on the docket for 2014… but I am looking to improve and not “just finish.”

I want to finish strong.  I don’t know why, but admitting that out loud (or on blog) kind of freaks me out.

I think this realization hit me on a run a couple of weeks ago. For the last year, I’ve been running about 9:45-10 min mile pace, give or take 10 seconds. Completely respectable and nothing to sneeze at. I really haven’t been focused on time, just getting out and getting those miles in.

Then, a couple weeks ago, I did a four mile run at a faster-than-usual pace. When I got back to my car, instead of getting in or starting to stretch, I ditched my excess layers and reset my watch. I proceeded to run a timed mile at 8:23 pace.

What?!

You can imagine I was pretty stoked.
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About a week later, I had a jam-packed day, so I planned to run at lunch.

Unfortunately, my work place is not located in a runner-friendly area. There’s a lot of traffic and people drive fast. So, I drove to a spot in town where I do some of my night runs.

This meant I would have just under 30 minutes to run, after drive time/make-myself-presentable time (luckily it was a Friday). After parking, I started mapmyrun and took off on the bike path. I meant business (mostly because I didn’t have a lot of time).

When the app notified me that I had completed a mile and gave the split, I thought it was a mistake but kept moving (my second mile was about a minute slower and the third was somewhere in the middle).  

In the end, I ran 3.1 miles (I had only planned on 2) in 28 minutes. My first mile was run in  8 minutes and 16 seconds.

That’s speedy for me. I haven’t run that fast in a long time…and it got me thinking… Could I run that pace consistently for a whole 5k? Or longer?!

I haven’t trained for speed in a long time… since high school. I’ve gone out and run fast, and randomly done a speed workout here and there, but I haven’t consistently tried to get faster.

So, this is going to be a new adventure…and a challenge.

And completely off topic, but there is currently 2.5 gallons of hot sauce in our fridge. Go big or go home, right?

If you’re still reading, thanks for sticking through my ramble!

Let’s chat, what have you been up to? Did you run a turkey trot? Beards-yes or no? What are your fitness goals for 2014? Any suggestions for speed work?


Scenes from a Full Weekend and a Confession

Hi Friends!!!

Life has been moving pretty fast around these parts lately…I’m looking forward to some much-needed time off and a road trip with Farmer Ben, later this week (Georgia and South Carolina, here we come!).

This weekend, I went to a women’s conference with some ladies from my church in Worcester, MA…this was a completely new experience for me and one that I needed.

I actually hemmed and hawed about going because, well… I just felt like I wouldn’t have time…but I made time and it was so worth it!

Not only did Natalie Grant lead worship (so powerful!), but we got to see some great speakers. I learned a lot and came back feeling refreshed and empowered.

Please excuse my blurry fan-girl photo...

Please excuse my blurry fan-girl photo…

My favorite speaker was definitely Valorie Burton.

Valorie Burton...I wish you could see the shoes she had on!

Valorie Burton…I wish you could see the shoes she had on!

I mentioned that this conference was something I needed and I found Valorie’s workshop especially relevant to some things I am dealing with right now.

I got home from the conference really late and Farmer Ben and I were up bright and early on Sunday Morning to volunteer with our church for our Faith in Action Sunday… basically, the congregation divides up into groups and does various service projects around town…

Our group went to a local park and raked leaves…for three hours. By the time we left the park, we had 97 giant bags of leaves and a ton of piles that we just didn’t have the man-power to bag. Needless to say, I am sore today and have some really attractive blisters on my hands.

After volunteering we went to my mother’s house and took a quick shopping trip… I don’t know if I’ve mentioned this, but I absolutely despise shopping at Wal-Mart…This shopping trip reminded me why. I think I’ve had my fill of misbehaving, screaming children and rude people for the next three years.

We dropped my mom off and then headed to our friends’ house to make a quick dinner.

I made this mac & cheese from Pinch of Yum and fooled their son into eating butternut squash. Not only was it delicious, but it only had 1 cup of cheese in a double recipe!

Delicious.

Delicious.

After dinner, I whipped up these cookies…they were also a hit.

Farmer Ben and I finally made it home at about 9pm and I immediately went to bed.

Other than that, life has been good…

We’ve been going to the market.

$1 for this entire bag of "imperfect produce"

$1 for this entire bag of “imperfect produce”

This was $38...$20 for local meat and cheese.

This was $38…$20 for local meat and cheese.

Hubby bought me some beautiful flowers from a local farm….

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And we’ve been enjoying the weather. I finally got to break in my sweet orange wind-breaker from the race.

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And now for a confession… 

My biggest frustration at the moment is that I haven’t run since my marathon. I took a few days off for recovery and, much to my dismay, ended up having to work both jobs for the entire week following the race.

Running a marathon and then working 12-15 hour days for five days is not conducive to recovery.

That Saturday, I was going to go for a short run but I started having a weird pain behind my knee. It hasn’t gone away. It’s more annoying that downright painful and almost feels like a snap or a pinch…does that make any sense?

It’s not my knee… but I don’t know how else to describe it. I did some google-ing and am guessing that it’s either a baker’s cyst or a meniscus but doesn’t feel painful enough to be either.

I did notice that the pain was a little more annoying this past week, depending on what I am doing. Yesterday, it was pretty uncomfortable and by the end of raking it was burning.

Any ides as to what this is?

I broke down and went to a walk-in doctor but honestly, he was no help. He felt around and played with my knee, stood back and said, “Well, I don’t know what’s wrong with you…I have no idea what to tell you!”

Super helpful, right? I did, however, finally get a full physical, for the first time in at least five years.

I don’t think I’ll be returning to that doctor as, honestly, I found him a bit kooky (and that is saying a lot, coming from me), but it’s nice to know that as far as he could tell, I am perfectly healthy.

Anyway, I have a friend who works for a knee specialist and she offered to get me an appointment… it sounds silly, but I am putting it off because I am convinced it’s actually nothing and will feel silly if I turn out to be right.

These are the things that go through my head… sigh.

Well…that’s all for now… It’s going to be a short work week and a lot of driving. I cannot wait!

What have you been up to? What are your weird aches and pains? Cooky doctors-discuss. Butternut Squash, yes or no?


Scenes from a Long Weekend-Part II: Garden Eats

In my last post, Dad, Eileen, Gary and I were in Saranac Lake getting our local food on… I managed to pick up a few goodies….

My new addiction...

My new addiction…

 

I have a weakness for goat cheese....

I have a weakness for goat cheese….

After bringing Farmer Ben a surprise coffee, I took Gary and my Dad for a long walk on a bike path by the lake. It was hot…and sticky.

I then rushed home to clean-up and make some more delicious eats….

Here is what I whipped up….

Avocado-Tomato Bruschetta

Bruschetta... under a mountain of parmesan

Bruschetta… under a mountain of parmesan

What you’ll need:

  • 1 baguette…preferably local
  • 4-5 cloves of garlic
  • 2 tbsp. olive oil, plus more for drizzling on bread
  • 2 large tomatoes (or 3-4 small-medium)
  • 15 fresh basil leaves (approximately)
  • 1 tbsp. or a splash of balsamic vinegar
  • Sea salt and cracked pepper to taste
  • 1 avocado

What to do:

  • Preheat oven to 350
  • Mince garlic.
  • Heat olive oil in a small skillet over medium-high heat, add garlic. Stir…cook garlic until it softens-do NOT let burn. This won’t take long. Pour garlic and oil into a metal mixing bowl and set aside.
  • Chop/dice tomatoes (this will be depend on how big you want your chunks to be–side note: chunks is not an appetizing word.) Add to mixing bowl with garlic and oil. 
  • Also, if you don’t want soupy bruschetta, drain some of the juices before adding to bowl.
  • Chop basil. (tip: stack some leaves on top of each other, roll them length-wise and slice into thin strips) Add to mixing bowl.
  • Add in remaining balsamic, salt and pepper and stir. Set aside
  • Slice baguette on the diagonal into 1/4 -1/2 inch slices. Place on baking sheet and drizzle lightly with olive oil.
  • Place in oven and let brown. Meanwhile, dice up your avocado and add to the bruschetta mixture–do NOT do this until ready to serve.
  • Remove toasted baguette from oven and top with bruschetta mixture.

If you’re feeling extra naughty, grate some parmesan over the top.

Serve immediately and enjoy!

Garden Delight Pasta

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(Or…trying to use up all the veggies on your counter/in the fridge pasta)

What You’ll Need:

  • 1 lb whole wheat pasta (I used angel hair)
  • 2 tbsp. olive oil
  • 1 large yellow onion (or 1/2 a giant onion like I used…), diced
  • 1 medium zucchini, chopped
  • 1 medium eggplant, chopped
  • 6 large kale leaves, sliced (I just ripped it up)
  • 2 large Swiss Chard Leaves
  • 2 sprigs fresh parsley, chopped (about 1-2 tbsp.)
  • Juice of half a lemon
  • 1 large tomato, chopped (or, if you have leftover bruschetta mix, that will work too!)
  • 3 oz. goat cheese (optional)
  • Salt and pepper to taste

What to do:

  • Heat water for pasta and cook according to package
  •                  While your water is boiling….
  • Heat olive oil in a large sauté pan over medium heat.
  • Add in onion, until it starts to soften.
  • Add in zucchini and eggplant, stirring occasionally, be careful not to let veggies stick/burn. Reduce heat to medium low. (This should take about 10-15 minutes, depending on your veggies/size of pan)
  • Add in Swiss chard and kale, cover and let wilt. Stirring occasionally.
  • Stir in cooked and drained pasta (it should be hot) and mix in remaining ingredients.

Remove from heat and Serve hot. Makes 4-6 servings.

Favorite seasonal meal? How do you use up all of your leftover veggies? Goat cheese in pasta, yes or no?

Stay Tuned for Scenes…Part 3!


Squash Mystery Solved

Folks,

Mystery solved. We’ve got pumpkins… These are the first of many…although none of them really look alike. We also have what we think is a scallop squash and an albino pumpkin. Cross-breeding in action?

Sigh, I think we’re going to be making a lot of cookies and pie…

Three not-so-little-pumpkins

Three not-so-little-pumpkins

Happy Thursday!

What are you growing? Any mystery plants in your garden? Have any good pumpkin recipes to share?


Fresh Picked Plates-July

I love local food…especially when it’s coming straight out of the garden or from a farm down the road.

Even though the growing season has been slowed down with all the rain, we’ve been very blessed with loads of arugula, radishes, swiss chard, beets and beet greens, chives, scallions, cilantro and lettuce. We’ve also been picking up beans, carrots and other veggies, along with local meats, eggs and cheeses at the market or our co-op.

My favorites (potatoes, tomatoes and peppers) are coming along and I can’t wait… we’re also going to have a squash and bean surplus…perfect for the freezer!

Anyway, here is a peek at how we’ve been using up all of our greens lately (please forgive my less than stellar photography skills):

A simple salad

A simple salad with radishes, goat cheese and chicken.

Roasted beets that we've been putting in everything!

Roasted beets that we’ve been putting in everything!

I was on a butternut crust pizza kick a few weeks ago:

A squash pizza crust with chicken, scapes, local cheese and Ben's BBQ Sauce

A squash pizza crust with chicken, scapes, local cheese and Ben’s BBQ Sauce

A Squash Pizza with arugula, garlic scapes and olive oil.

A Squash Pizza with arugula, garlic scapes and olive oil.

But we always love our giant salads…

Another delicious salad with carrots, beets, beet greens, avocado

Another delicious salad with carrots, beets, beet greens, avocado

A simple green salad topped with yellow carrots, scallions and a mustard vinaigrette.

A simple green salad topped with yellow carrots, scallions and a mustard vinaigrette.

Beet greens and swiss chard topped with goat cheese.

Beet greens and swiss chard topped with goat cheese.

Cold soba noodle salad over greens (salad has green beans, green tomatoes, peppers, scallions, cilantro)

Cold soba noodle salad over greens (salad has green beans, green tomatoes, peppers, scallions, cilantro)

And we’ve had a few other tasty hot meals:

Lasagna rolls (ricotta made by me) and a big salad with chevre.

Lasagna rolls (ricotta made by me) and a big salad with chevre.

Local Pepper stuffed with barbecue pinto and adzuki beans, black rice, local cheddar and topped with chives.

Local Pepper stuffed with barbecue pinto and adzuki beans, black rice, local cheddar and topped with chives.

And here are some of my meals I’ve been packing for breakfast/lunch:

First potato(!) with eggs, local cheddar and chives and a big beet and green salad.

First potato(!) with eggs, local cheddar and chives and a big beet and green salad.

Beets, Swiss Chard, Beet greens, carrots, cilantro, mint, scallions, grilled veggies, a local burger and pecans with a roasted garlic vinaigrette

Beets, Swiss Chard, Beet greens, carrots, cilantro, mint, scallions, grilled veggies, a local burger and pecans with a roasted garlic vinaigrette

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Swiss Chard rolls with rice, dill, garlic and lemon juice, big green/beet salad

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Green pepper stuffed with rice, and local chicken sausage, eggs, onion, and eggplant

 

What about you? What’s your go-to summer meal? What’s been on your plate lately?


Mischief Managed

So… things have been a bit nuts lately. For real… This post is, for lack of a better word…a mish-mash of everything.

Race planning is still going strong. We’ve gotten even more sponsors and are getting more registrations… have you signed up yet?!

We also put up our really sweet banner.

Donated by Loreman's. Pretty sweet!

Donated by Loreman’s. Pretty sweet!

Check out our Facebook page to see some really awesome prizes!

I’m taking a really cool class through the University of Florida, but it’s got bonkers forum posts. Seriously…every morning I have approximately 27 new emails notifying me that someone added to a thread. I think it’s time to update my subscription settings….I just can’t keep up. Per my usual fashion, I am behind on my journal posts (whoops!) but will be catching up this weekend. The good thing is, I am getting a refresher on economics.

Our home has turned into a chicken sausage test kitchen. Really delicious… but holy cow (ha ha! Get it?) , I’ve been getting so much protein lately! My body is so…confused!

Here’s what we had for dinner last night:

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Spaghetti with Chicken Meatballs.

I’ll call it a win.

Tonight, I’m making this sauce…partly because I need to use up the cauliflower that has been hanging out in the kitchen for the last week and partly because it’s delicious….and pretty good for you.

I have cookies to bake for people who have been pretty awesome lately.

I really want it to start getting warm outside. Why do I live in Upstate NY again? Also, why does everyone have their cranky pants on today?! Geesh!

Also, I made a really awesome (slightly crazy) decision the other day and cut my hair… super short. I love it! Thank you, Lianna!

Mischief Managed.

Mischief Managed.

Happy Friday!