The Pajama Chef

So, I used to post once a month on a blog called Today’s Housewife. During fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from May 10, 2012…

This Sunday, May 12th is Mother’s Day, in case you were unaware. I’m guessing most of you are not, but just in case I thought I’d remind you. 🙂 I hope and pray that this Mother’s Day is special for all of you, as you celebrate moms, families, and special women in your lives. One way that we like to celebrate is with food! So what better way to celebrate than with an arsenal of tried and true brunch ideas?

If you’re looking for some new pastries and muffins, be sure to consider these:

Bread Machine Cinnamon Rolls with Maple Icing

Royal Berry Coffee Cake

Cinnamon Carrot Muffins

Sunrise Muffins

Perhaps you need a side…

Brown Sugar Bacon Twists

Honey Lime Fruit Salad

Or do you need a main dish?

Sausage, Apple, and Egg Casserole

Blueberry Multigrain French Toast Bake | thepajamachef.com

Although I would love to dine on any of those tried and true dishes that are straight from my kitchen, I must share with you one last gem: Blueberry Multigrain French Toast Bake! I made this breakfast bake when we had family in town last week and it was a huge hit.

I love French Toast Bakes because they’re all the great taste of the classic breakfast dish, but with a small fraction of the work [not that you moms should be working in the kitchen on Sunday anyway though!]. My version has some healthy ingredients like hearty multigrain bread and plump blueberries, and is flavored with fragarent cinnamon for that authentic French Toast taste. Plus, as an added benefit, you make it the night before so it takes next to no work when brunch time rolls around! Hope you enjoy, and Happy Mother’s Day!

Blueberry Multigrain French Toast Bake [adapted from Ours to Yours]
click to print

Ingredients:

1 pound day-old multigrain French bread, cubed
8 eggs, beaten
2 cups skim milk
2 teaspoons vanilla
½ cup flour
¼ cup sugar
1/2 teaspoon cinnamon
2 cups frozen or fresh blueberries

Directions:

Grease a 9×13 baking dish with cooking spray, then spread bread cubes in pan.

In a large bowl, whisk eggs then stir in milk, vanilla, flour, sugar, and cinnamon until mixture is smooth. Add half of the blueberries then pour mixture evenly over bread.

Top with remaining blueberries.

Cover and refrigerate overnight [or at least 1 hour, but no more than 24].

When ready to bake, remove from refrigerator, uncover, and place in cold oven. Then turn oven to 400 and bake for 30-35 minutes or until golden brown and set on top. Let stand 10 minutes before serving with additional berries, syrup, or powdered sugar as desired.

Time: 15 minutes active + 35 minutes baking + time to refrigerate

Yield: 8-10 servings.

Notes: If oven is preheated, just let sit at room temperature for 15-20 minutes before baking.

Breakfast, Oatmeal

SRC: Chocolate Baked Oatmeal

May 4, 2014August 28, 2014 Sarah

Hi friends! It’s another SRC day. Every month I am always SHOCKED at how quickly it’s SRC time again. It means time is passing quickly… both for blog stuff and real life stuff. My first full semester working as a librarian has already come to an end, and we’ve been living in Nashville over 7 months now! Crazy stuff. But you know what isn’t crazy? How wonderful my Secret Recipe Club assignment for May was. [Betcha didn’t see that transition coming, now did ya? :)]

This month I was assigned to Food Ramblings, written by the lovely Elizabeth. She has tons of recipes on her blog, ranging from the indulgent to the uber healthy. My kinda girl! That’s exactly how I cook, so I had SUCH a hard time deciding what to make. As I was browsing through her archives basically everything sounded good to me. Maybe I was just hungry. 🙂 First, I really wanted to make this polenta with roasted tomatoes and spinach, I decided to wait until the summer for that–I’m sure it’ll be unbelievably delicious with fresh farmer’s market tomatoes. Then, I thought about making cheese and broccoli quinoa casserole, and finally landed on Chocolate Baked Oatmeal. It was only when I was writing this post that I realized it fell on Cinco de Mayo and I should have made something Mexican. Oh well, it was delicious. Though the baked oatmeal tasted rich and fudgy, it’s actually a pretty healthy breakfast. Well, as far as having chocolate for breakfast can be considered healthy. 🙂

Elizabeth’s original recipe called for making this baked oatmeal in muffin cups, which is SUCH a good idea. So why didn’t I do that? Ben. I asked his opinion and he thought it would be easier to just make a big pan of it. So that’s what I did. I also was nearly out of regular size muffin liners, and I never have luck greasing my muffin tin. She also used strawberries and peanut butter chips in her baked oatmeal, neither of which I had. So I used bananas and cinnamon chips and OH MY GOODNESS was that an awesome combination. I usually am not a banana oatmeal kinda girl but you can’t even taste it in this, especially if you mash up the banana really well. The cinnamon chips just add SO much flavor and little bursts of sweet cinnamon goodness. Later in the summer you can bet I’ll try that chocolate, strawberry, and peanut butter combination though… it sounds incredible, like a jacked up peanut butter and jelly sandwich.

Before this, I was a newbie to chocolate baked oatmeal–usually I just make this plain version from my summer camp counselor days, and add my own toppings, but from now on I will be tempted to make this delightful chocolate version. Hope you enjoy as much as we did, and be sure to check out Elizabeth’s blog for more yummy recipes!

one year ago: Club Soda Waffles
two years ago: Cilantro-Lime Vinaigrette
three years ago: Salsas for Cinco de Mayo

Chocolate Baked Oatmeal [adapted from Food Ramblings]
click to print

Ingredients:

2 cups old fashioned oats
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup milk [I used skim]
1 large egg
2 medium bananas, mashed
1/2 cup pure maple syrup
1/4 cup cinnamon chips, divided

Directions:

Preheat oven to 375 degrees. Grease a 9 inch pie pan with cooking spray, or line a 12 cup muffin tin with paper liners.

In a large bowl, stir together oats, flour, cocoa powder, and baking powder. In a separate bowl, whisk together milk, egg, bananas, and maple syrup. Fold wet ingredients into the dry ingredients, then stir in half of the cinnamon chips. Transfer batter to prepared pan and top with remaining cinnamon chips.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. [If baking in a muffin tin, bake for 20-25 minutes]. Serve warm, adding milk or yogurt if desired.

Time: 45 minutes.
Yield: 6 servings.

Please check out all the other fabulous recipes from my SRC pals here:

Linked up with: Weekend Potluck.

Appetizers, Recipes

Mystery Dish: Chili Lime Popcorn

April 29, 2014April 28, 2014 Sarah

I can’t believe it’s time for another Mystery Dish post! This month, Jen from Yummy Healthy Easy is our host, and she gave us the following ingredients to work with: garbanzo beans, eggs, flaxseed, cilantro, potatoes, bread, quinoa, lime, popcorn, dark chocolate, ground turkey, and asparagus. So many yummy things in that list! And healthy things. And easy ingredients. Hmmm, appropriate ingredients. 🙂

I had a really hard time deciding what to make, because I’m a huge fan of everything on this list. I seriously considered making brownies with garbanzo beans, kind of like a baked version of this cookie dough dip, but then I had to go with the classic cilantro lime combination. Instead of cilantro lime rice or quinoa, I wondered what those flavors would be like on popcorn. After this coconut curry popcorn, I’ve been daydreaming about other popcorn flavors. I may not need to daydream anymore… this Chili Lime Popcorn is superb!

I decided to flavor this popcorn with a chili lime butter to avoid the soggy popcorn you get when you flavor popcorn with any sort of liquid. I made the butter with a bit of garlic powder, chili powder, and onion powder, along with lime juice… and I could have just as easily eaten this butter on a baked potato or some hearty bread instead of popcorn. But when this slightly spicy, tangy butter is melted on crunchy popcorn it is awesome. Of course I had to add some cilantro to complete the flavor combo I was going for… and I also tossed in some lime zest for an extra zing. This fancy popcorn is addictive and wonderful, and totally worth the extra few minutes of work. I hope you give it a try… it is SO good.

Oh, I almost forgot! When I make popcorn, I use a Whirly Pop. It’s so cool. Usually, I pop my kernels with a bit of canola oil, but I recently read that using coconut oil is more movie theatre authentic so I gave it a shot. So, what’s the verdict? Well, it was definitely different. I’m not sure it was authentic. There was no chemical taste, which is good. 🙂 It’s yummy though! Btw… be sure to check out what else my Mystery Dish pals came up with for this month. All the recipes are bound to be excellent!

one year ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
two years ago: Royal Berry Coffee Cake

Chili Lime Popcorn
click to print

Ingredients:

2/3 cup unpopped popcorn to make 4 quarts plain popcorn [pop in coconut oil if possible]
3 tablespoons butter, softened
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon onion powder
freshly ground black pepper
juice of half a lime
zest of one lime
1/2 cup minced cilantro, loosely packed
salt

Directions:

Pop popcorn according to preferred method, using coconut oil if possible. In a small bowl, stir together butter, garlic powder, chili powder, onion powder, and a little freshly ground black pepper. Add lime juice and stir as well as possible [not all liquid will be incorporated].

Melt butter in microwave and then pour over popped popcorn. Toss in lime zest and cilantro, and mix well. Add salt to taste. Enjoy immediately.

TIme: 10 minutes.
Yield: 4 quarts popcorn.

1. Easy Flourless Chocolate Cake by Culinary Couture
2. Pineapple Cashew Quinoa “Fried Rice” by Blahnik Baker
3. Chili Lime Popcorn by The Pajama Chef
4. Cilantro Lime Hummus by The Weary Chef
5. Gluten Free White Bean Brownies by Yummy Healthy Easy
6. Homemade Popcorn with Cilantro Lime Butter by The Well Floured Kitchen
7. Tex-Mex Chickpea Salad by Joyful Healthy Eats
8. Quinoa Salad with Asparagus and Tomato by Chez Catey Lou
9. Key Lime Pie Popcorn by I Dig Pinterest
10. Turkey Sausage Breakfast Casserole by I Want Crazy
11. Frozen Pineapple Cilantro Mojito by Baking a Moment
12. Pretzel Caramel Crunch by The Dessert Chronicles

30 Before 30, Breads, Recipes

Easy Homemade New York Bagels

April 28, 2014May 3, 2016 Sarah

I’ve never been to New York City, but I have a certain fondness for the city for two reasons… BAGELS BEN BAGELS BEN BAGELS BEN BAGELS, in no particular order, ha ha ha. Number one, Ben was born there, on Long Island. He lived there for a year, but hey! It’s his birthplace, and therefore, it is special to me. Number two, bagels. I know bagels probably originally do not hail from NYC, but the American bagel certainly does. So, NYC is the birthplace of two of my loves. Hence my love for the city, even though I’ve never been. 🙂

I have bagels on my 30 Before 30 bucket list, and they have been on my culinary bucket list for quite some time but it wasn’t until a recent episode of Mad Men that REALLY got me in the mood for them. Sure, we eat bagels occasionally–from Panera or another bagel shop, or even [gasp] from the grocery store. But now that I’ve made bagels from scratch I’m not sure I can go back. Since my 29th birthday was yesterday, the clock was a-ticking to get my 30 before 30 list dunzo!

I’ve actually made these bagels twice in the past week–last weekend, and then again yesterday with Ben. Who makes bagels on their birthday? I do apparently, but in my defense, it was a cloudy dreary day. It was sunny before church and then clouded over and rained later in the day… perfect baking weather if you ask me! These bagels are absolutely amazing and are a cinch to put together. They are so chewy and thick that you’d swear they came from a bagel shop instead of your kitchen. I never knew plain bagels could be so flavorful… they’re great toasted with butter, jam, or cream cheese. This is a great recipe to try if you’re new to baking with yeast because it’s SO simple. You don’t need a mixer and there are only five ingredients. Give ’em a try. What do you have to lose?! 🙂

one year ago: Bean and Cheese Enchiladas
two years ago: Ham and Cheese Baked Pasta
three years ago: Mexican Pizza

New York Bagels

Servings: 8
Time: 2 1/2 hours
Print

from Rachel Schultz

Ingredients:

1 1/2 cups warm water
2 1/4 teaspoons active dry yeast [1 package]
1 1/2 tablespoons sugar
3 1/2 cups bread flour
1 1/2 teaspoons salt
sesame seeds, poppy seeds, cinnamon sugar, etc. – for topping, optional

Directions:

Combine water, yeast, and sugar in a small bowl or measuring cup. I don’t have an exact temperature for you, just that it should be like bathwater–warm enough you can comfortably put your fingers in but not too hot. Stir and let rest for 5 minutes. At the end of this time, water should be somewhat bubbly.

In a large bowl, stir together flour and salt. Pour wet ingredients into dry ingredients and stir with a fork until a shaggy dough is formed. Remove to a flour-dusted countertop and knead dough until smooth and elastic, about 10 minutes. Place dough in a well-oiled bowl and turn once to coat. Cover with a damp towel and let rise in a warm place for an hour.

After an hour, punch dough down and let rest for 10 minutes. Then divide dough into eight pieces [if you are obsessive and weigh them like me, mine were approximately 110 grams each]. Shape into a ball and with a flour-covered finger, punch a hole through the center [there’s a lot of punching in bagel making, obviously]. The hole should be about 1 inch in diameter. Place on a baking sheet lined with parchment paper or a Silpat, and cover with a damp towel. Let rest for 10 minutes.

During this time, preheat oven to 425 degrees and bring a large pot of water to a boil. When water is boiling, place bagels in boiling water, two or three at a time. Poach for 2 minutes per side, then remove to baking sheet with a slotted spoon to drain excess water.

If desired, top–while still wet from the poaching process–with sesame seeds, poppy seeds, cinnamon sugar, or whatever topping your little heart desires. I want to try an everything bagel seasoning blend sometime!

Bake for 20 minutes or until golden brown. Broil for 1-2 minutes at the end if desired for extra texture/chewiness [I skipped this step].

Store in an airtight container or ziptop bag after cooling completely.

Linked up with: Weekend Potluck.

Reviews

Book Review: Where Courage Calls

April 23, 2014May 31, 2014 Sarah

Have you guys ever heard of Janette Oke? She has written a TON of Christian women’s fiction, and I can’t say I’ve read very much of her stuff. But recently I learned that she’s like the great aunt of one of my sister’s college friends, so when I saw the book she co-wrote with Laurel Oke Logan, Where Courage Calls, offered as a book to review I decided to go for it. I was sent a free copy of this novel as part of Bethany House Publishers‘ book review program.

Here is a description of the book from the publisher:

Her courage and her heart will be tested in ways she never expected…

Beth Thatcher has spent her entire life in the safe, comfortable world of her family, her friends, and the social outings her father’s wealth provides. But Beth is about to leave it all behind to accept a teaching position in the rugged foothills of western Canada. Inspired by her aunt Elizabeth, who went west to teach school several years ago, and gently encouraged by her father, Beth resolves to put her trust in God and bravely face any challenge that comes her way.

But the conditions in Coal Valley are even worse than she’d feared. A recent mining accident has left the town grieving and at the mercy of the mining company. The children have had very little prior education, and many of the locals don’t even speak English. There isn’t even a proper schoolhouse. In addition, Beth’s heart is torn between two young men–both Mounties, one a lifelong friend and the other a kind, quiet man who comes to her aid more than once.

Despite the many challenges, Beth is determined to make a difference in the rustic frontier town. But when her sister visits from the East, reminding her of all the luxuries she’s had to give up, will Beth decide to return to her privileged life as soon as the school year is over?

A special companion story to Hallmark Channel’s When Calls the Heart TV series.

And as usual, my five point review:

Well, most [all?] of Janette Oke’s books are set in the West. As a whole, I don’t find these types of books exciting. But this one? I couldn’t put it down. Beth wasn’t as boring as the stereotype of a 1800s schoolteacher [schoolmarm?] generally suggests.
I liked that this book felt timeless. The themes of family, privilege, and trust are experienced by people in all times. Understanding the differences of the past is also timeless. Definitely a book that can be read over and over again.
The book as a whole was very well written. Janette Oke is a thorough writer that makes every character feel like family, feel important. But sometimes when books are written in tandem, the flow is lost. Not so with this book. I was quite impressed!
Beth was such a likeable character. Her struggles were real and her crisis of faith was so genuine…. not something that an author fixes with a Bible verse or three. Beth finds strength through God, and by doing the right thing with the families in her town. It’s so fun watching her find her way.
All in all, this book was a wonderful light read. It makes me want to read more of Janette Oke’s books, and I hope you will too!

What are you reading lately?

Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!