Busy Bee

Things are starting to pick up in the Perloski/Koltookian household, summer is in full force along with wedding planning, training for a marathon and making sure there is enough time in-between to visit this cutie.

Ella

I been doing some thinking and since this year is jammed pack, I have decided to cut back on blogging a little. I promise to keep posting good recipes and my crazy thoughts but probably not every night as most nights are going to be leftovers/ throw together meals.

That being said last night I was a busy bee in the kitchen. I cooked a veggie tart for dinner, roasted a chicken for easy throw together meals this week and made baked oatmeal for breakfast.
First up veggie tart! Gather these ingredients:

• 1 clove(s) garlic, crushed with press
• 1 small red onion, finely chopped
• 1 large red pepper, finely chopped
• 4 ounce(s) low fat cream cheese, softened
• 1/4 cup(s) fresh basil leaves, finely chopped, plus additional for garnish
• 1 small (4 ounce) zucchini, trimmed
• 1  (9-inch) refrigerated pie crust, ready-to-unroll

Saute the onion, pepper and garlic in some evoo, until it starts to brown. While the onion/pepper mixture is cooking mix together cream cheese, basil, salt & pepper to taste. Next roll out the pie crust (I placed it on a pizza stone) and spread cream cheese mixture over crust leaving about a 1 inch border.

Place pepper/onion mixture on top of cream cheese

Next adding ribboned zucchini on top.

Fold up the edges of the crust, and brush the top with some more evoo.

 Bake at 425 for 30 mins or until crust is browned and flaky.

After eating dinner I roasted a organic chicken to use in dinners and lunches this week. I used these ingredients to stuff in side the chicken.

lemon, fresh thyme, shallots

for the outside I mixed together the following:

• 2 teaspoons unsalted butter, softened
• 1 1/2 teaspoons minced fresh thyme
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 2 teaspoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

and rubbed it under and on the skin. Then cook for 350 for 45 mins and then turn heat up to 425 until temp reaches 165.

Lastly, I threw together a batch of baked oatmeal for my breakfast this week. Here is the recipe I followed (adapted from the salted kitchen).

2 cups rolled oats
1/2 cup sliced almonds, divided
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp sea salt
1/3 cup maple syrup
1 1/2 Tbsp melted unsalted butter
2 cups 1% milk
1 egg
2 tsp vanilla extract
2-3 cups blueberries

Directions:
1. Generously butter or spray an 8 x 8 inch baking dish. Preheat oven to 375 F.
2. In a large bowl, mix oats, 1/4 cup sliced almonds, baking powder, cinnamon and salt.
3. In a separate bowl, whisk together the maple syrup, melted butter, milk, egg and vanilla extract.
4. In prepared baking dish, arrange a single layer of fresh or frozen berries on bottom (about 1 to 1.5 cups berries).
5. Cover fruit with the dry oat mixture.
6. Pour the liquid mixture over the oats and gently shake the dish to distribute the liquids over the oats.
7. Sprinkle the remaining berries and 1/4 cup almonds over top.
8. Bake for 40 minutes, or until top is nice golden brown and the middle has set. Remove from oven and cool for a few minutes before serving.

And now it's time for bed!