Wednesday, October 24, 2012
A quick, delicious lunch to have on hand for the rest of the week. Basically, I took Gracie's favorite things to eat (get it? sound of music...favorite things?) and mixed them together to welcome her home from school this week. Come on Emily, time to go get Sis!
good grains salad:
2 cups french lentils
1 cup quinoa
1/4 cup olive oil
1/4 cup balsamic
1 cup chopped red bell pepper
1/2 cup chopped parsley
Inspired by fraiche's new yogurt flavor, we made our own pumpkin yogurt today.
whole milk, organic yogurt
organic pumpkin puree
dash of cinnamon
dash of nutmeg
dash of cloves
splash of maple syrup
"Stir it and enjoy." - Gracie
Thursday, April 26, 2012
I have noticed that one of the most frustrating times of the day for me is when we are trying to get dresses, fed and out the door in the morning. It would be great if I had a freezer stocked with yummy options like these breakfast bars, seeded energy bars and applesauce muffins. I also love the idea of waking up to warm oatmeal from the slow-cooker but have yet to find a recipe that works with my slow cookers. One is too big, one is too small, they cook too fast or too slow. Ryan and I used to put a pot on the woodstove during winter nights in Conecticut and it was always just right. I miss that stove sometimes, but then I spend an early spring morning in a garden full of vegetables and think that I should try slow-cooker oats one more time.
Monday, March 12, 2012
|My sweet pea loves to eat sweet peas!|
We had some friends over for brunch last weekend and served this quick spring frittata with chard and pea shoots from the garden.
Red Quinoa Frittata with Ruby Chard and Pea Shoots:
heat a large fry pan over medium heat
warm olive oil and add a few cloves of garlic
add chard and pea shoots (or any greens you have on hand)
when they have wilted a bit sprinkle cooked quinoa over the top
beat 6-8 eggs and pour over green
sprinkle a bit of cheese on top
cook until bottom is firm then place under broiler to finish top
Friday, February 24, 2012
We had this soup this week while a friend came over to discuss some business ideas. Serve with toasted sourdough and a peppery olive oil. Oh so good!
This simple, flexible soup is better the next day. Just add a few more handfuls of kale to brighten it up.
`2 cups white beans. Cover with water and cook until tender.
Then add extra water.
one chopped butternut squash or other winter squash. maybe even canned pumpkin in a pinch
one sweet onion
4-6 large chopped carrots
3 stalks celery
1 Tsp herbs de provence
salt and pepper
one HUGE bunch of assorted kale (dinosaur, curly blue, red russian, etc. )
any green would work here. kale, collards, chard, bok choy, spinach.
Friday, February 3, 2012
I am wishing we were exploring the Yucatan peninsula instead of home with colds...again! We are swimming in chicken soup, but I decided to spice mine up a bit to make a simplified version of Sopa de Lima. Basically, you add chicken soup to your bowl, top it with crushed tortilla chips, the juice from half of a lime, a large dash of habenero picante sauce and you are good to go. Sand, waves and hammock optional.