Tag Archives: food
Yesterday I posted this little project to Instagram. It was so simple (and delicious), I thought I’d share the recipe and how-to for you last-minute gifters like me.
I even got to making some more with Lucy last night, though we dressed hers up with some watercolors, pretty ribbon, and tissue paper (we used sandwich bags for her to package the cookies). With our baked goods in the freezer, we can put together a cookie basket when she’s ready to gift.
My friend Alison is an amazing chef and has been turning out great recipes on her blog, a la Alison. Now her delicious recipe for Braised Pork Belly Tacos with Watermelon, Jicama, & Jalapeno Salsa is a finalist on Food52 (is your mouth watering after reading that?). Please get on over there and vote now!
Photo: William Brinson
My friend Alison (of a la Alison) has been cooking up some pretty amazing meals in her kitchen. Check out her delicious blog filled with recipes she personally prepares.
Image created with Instagram
Yesterday, Lucy and I had the day off so we went grocery shopping and I made tons of healthy, yummy food – something my brain and body needed last week during finals crunch time! Click below for the recipes:
– Fruit-Free Granola from Le Petit Appetit. I happened to have all the ingredients in stock so I went for it. It was the first time I made granola and, while it turned a little bland, I will no doubt be experimenting with some more flavorful versions in the future. We’re currently enjoying it with Stonyfield French Vanilla yogurt and blueberries, but have a granola bar recipe on hand to use up the 6+ cups I made.
– A variation on the Spring Spread from Le Petit Appetit (the original version is way better but sadly my grocer was out of those ingredients!):
- 8 oz cream cheese
- 4 tbsp diced red pepper
- 4 tbsp shredded carrot
- 4 tbsp diced chives
- Mix well and enjoy on crackers, pitas, or lick it off the spoon like Lucy does.
– Fruit Curry Chicken Salad: This calls for curry but I’ve made it before with cumin instead for a sweeter taste.
– Home-brewed iced tea: I try to keep low-sugar drinks at hand for all the times my husband whines that he’s thirsty. We like Irish Breakfast tea, and try to keep a caffeinated and decaf pitcher to quench thirst at all hours of the day.
- Fill a quart container with 1/3 boiling water and add 4 tea bags.
- Once cool, stir in sugar (about 1/4 cup, is necessary) and cold water.
Yay for spring and summer food and drinks!
Did you catch my tweet the other day about my glorious muffins? I’ve been in the habit of making scones and muffins every week to bring along for a snack – all healthy, of course. I wrap them up, throw them in the fridge or freezer, and have rarely had my husband complain that there’s nothing to eat. Try these “Nutritious Muffins” and other recipes at Bob’s Red Mill.
It’s a little over halfway through the first month of the year and my household is well on their way to eating healthier. However, I can be pretty lazy with cooking on a regular basis. I do well for a few days and then let it all fall to the wayside, letting the vegetables rot and resorting to cereal for breakfast, lunch, and dinner. But I’ve done well for us lately. Here’s some tips on our lazy household health kick:
- Buy it in bulk, divvy it up: I buy staples in bulk and package them separately to be frozen. Mozzarella gets bagged in 1 cup increments. Mini bagels and other little snacks get stale before the bag is empty so I freeze all except a few at a time. Chicken breast, sausage, and other meat get plastic-wrapped in meal-sized portions so we can pull out what we need. I’ve heard people preach about freezing portions before but until you actually do it, you won’t realize how easy it makes life. It’s cheaper, too.
- Veggies and dip: How can cutting vegetables be easier? Invest in a pair for kitchen shears. Yes, cut your food with scissors. Celery, sandwiches, pizza, what have you. This pair comes apart for easy cleaning, too. So grab a stalk of celery, rinse it, chop it, and store it in the fridge for snacktime with some ranch dressing or peanut butter.
- If you’re going to cook, make a feast: I’ve been cooking up double and triple batches of vegetarian chili and garden tomato sauce and freezing meal-size portions. We’ve got a meal to nuke up whenever. Mini portions of chili also double for nacho dip with a little cheese and tomato sauce makes our homemade pizzas delicious.
- Save the bits: I am horrible at guesstimating what 1 cup of green pepper looks like in the produce aisle. And what the hell is a medium onion? Anyway, I cut more than I need and, rather than discarding it, I save ‘em to throw in omelettes, pizza, or quesadillas.
- Easy Eggs (no pan required): I’ve been eating this every day and feeling great afterward. Grease a microwave-safe bowl. Crack and egg or two into it. Whisk it up with a tablespoon or two of milk (more if ya like ‘em fluffy). Throw some cracked pepper and those leftover veggies (green pepper, yellow squash, zucchini, onions, and mushrooms are YUM). Cover and microwave for 1-1/2 to 2 minutes. Cover with cheese and/or a slice of toast. Eat.
As I keeping discovering new ways this whole feeding-my-family-healthy thing out, I’ll let you know what I find. And if you’re wondering where I get my recipes, I heart this baby cookbook – Le Petit Appetit. Lucy doesn’t always like it, but Tom and I think every recipe is delicious.