Green Quinoa
Ingredients
3 cups cooked quinoa
2 medium squash, grated
3 tbsp pesto
1/2 cup Parmesan cheese
Method
1. Cook quinoa according to package directions.
2. Mix in squash, pesto, and cheese.
Monday, December 31, 2012
Green Quinoa
What did I do before Pinterest? It is my recipe go-to! This recipe was something I repinned from a friend. It will be lunch for the week. I just threw it together while putting groceries away. So easy and delicious!
Green Quinoa
Ingredients
3 cups cooked quinoa
2 medium squash, grated
3 tbsp pesto
1/2 cup Parmesan cheese
Method
1. Cook quinoa according to package directions.
2. Mix in squash, pesto, and cheese.
Green Quinoa
Ingredients
3 cups cooked quinoa
2 medium squash, grated
3 tbsp pesto
1/2 cup Parmesan cheese
Method
1. Cook quinoa according to package directions.
2. Mix in squash, pesto, and cheese.
Sunday, December 30, 2012
Chicken and Cabbage Dinner...and Baby Food!
Being on vacation has allowed Arnauld and I to make dinner together for the first time in what seems like forever. We have enjoyed just being together at home. We made a delicious steak dinner one night, complete with a homemade marinade,mashed potatoes and veggies. The next night I found recipes for chicken and cabbage-both will be added to our weeknight rotation.
And for some other exciting news, Wren now eats solid foods. She has been acting ravenous this week. I had been planning to introduce solids when she was closer to six months but she just seemed ready. So I took a trip to whole foods and bought some sweet potatoes, bananas, peas, carrots, and avocados. I figured out how to use the Baby Beaba that we were gifted and our kitchen was transformed into a baby food making factory. So far she has only tasted bananas, which she loves. She has quite the variety of food waiting for her in the freezer now. Our baby is growing up fast!
Chicken with Caramelized Garlic and Brown Sugar Glaze
Ingredients
1/2 stick butter
2 cloves garlic
1/2 cup brown sugar
1 lb chicken
Method
Preheat oven to 350 degrees
1. Melt the butter in a small saucepan over low heat. Add garlic.
2. Place the chicken in a baking dish.
3. Add the brown sugar to the butter and increase the temperature to medium. Stir often. Once the butter and sugar begin to combine, about five minutes, pour over the chicken.
4. Bake for 45-50 minutes or until the chicken is cooked through.
Roasted Cabbage with Lemon
Ingredients
1 head of cabbage
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper
Method
Preheat oven to 400 degrees
1. Chop cabbage into 6-8 wedges.
2. Whisk together the olive oil and lemon juice.
3. Brush all sides of the cabbage with this mixture.
4. Season with salt and pepper.
5. Place on a baking sheet and roast for 15 minutes. Use tongs to flip the cabbage and bake for additional 10-15 minutes.
And for some other exciting news, Wren now eats solid foods. She has been acting ravenous this week. I had been planning to introduce solids when she was closer to six months but she just seemed ready. So I took a trip to whole foods and bought some sweet potatoes, bananas, peas, carrots, and avocados. I figured out how to use the Baby Beaba that we were gifted and our kitchen was transformed into a baby food making factory. So far she has only tasted bananas, which she loves. She has quite the variety of food waiting for her in the freezer now. Our baby is growing up fast!
Chicken with Caramelized Garlic and Brown Sugar Glaze
1/2 stick butter
2 cloves garlic
1/2 cup brown sugar
1 lb chicken
Method
Preheat oven to 350 degrees
1. Melt the butter in a small saucepan over low heat. Add garlic.
2. Place the chicken in a baking dish.
3. Add the brown sugar to the butter and increase the temperature to medium. Stir often. Once the butter and sugar begin to combine, about five minutes, pour over the chicken.
4. Bake for 45-50 minutes or until the chicken is cooked through.
Roasted Cabbage with Lemon
Ingredients
1 head of cabbage
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper
Method
Preheat oven to 400 degrees
1. Chop cabbage into 6-8 wedges.
2. Whisk together the olive oil and lemon juice.
3. Brush all sides of the cabbage with this mixture.
4. Season with salt and pepper.
5. Place on a baking sheet and roast for 15 minutes. Use tongs to flip the cabbage and bake for additional 10-15 minutes.
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| Baby food! |
Book Club Scones
This week, my book club had our 3rd Annual Post-Christmas brunch/ scarf swap. This year seems to have been a hectic one for a lot of people and we haven't actually chosen or discussed a book in months! I'm glad we still carried on this tradition and spent some time outside of school together. It's always nice to catch up with the girls. This year, there were two new additions to the group-Wren and her new pal Quinn.
Chocolate Chip Coconut Scones
Recipe from breadbaking.about.com
Ingredients
3 cups flour
2 tsp baking powder
1/2 tsp salt
3 tbsp sugar, plus 1 tsp for topping
1/4 cup chilled butter, choopped
1 cup milk
3/4 cup semisweet chocolate chips
1/2 cup shredded coconut
egg white
Method
Preheat oven to 400 degrees
1. Grease a baking sheet.
2. In a large bowl, sift flour, baking powder, salt, and sugar. Add the butter and work into the mixture using a pastry blender until the mixture is crumbly.
3. Add milk, chocolate, and coconut. Mix to form a sticky dough.
4. Knead the dough for about 30 seconds on a floured surface. Form the dough into a ball and pat into a circle about 3/4 of an inch thick.
5. Place the dough on the baking sheet and use a pizza cutter to cut it into 8 wedges. Separate the wedges.
6. Use a pastry brush to glaze the top of the scones with the egg white. Sprinkle with sugar.
7. Bake for about 18 minutes or until the scones are cooked through.
8. Cool and serve.
Chocolate Chip Coconut Scones
Recipe from breadbaking.about.com
Ingredients
3 cups flour
2 tsp baking powder
1/2 tsp salt
3 tbsp sugar, plus 1 tsp for topping
1/4 cup chilled butter, choopped
1 cup milk
3/4 cup semisweet chocolate chips
1/2 cup shredded coconut
egg white
Method
Preheat oven to 400 degrees
1. Grease a baking sheet.
2. In a large bowl, sift flour, baking powder, salt, and sugar. Add the butter and work into the mixture using a pastry blender until the mixture is crumbly.
3. Add milk, chocolate, and coconut. Mix to form a sticky dough.
4. Knead the dough for about 30 seconds on a floured surface. Form the dough into a ball and pat into a circle about 3/4 of an inch thick.
5. Place the dough on the baking sheet and use a pizza cutter to cut it into 8 wedges. Separate the wedges.
6. Use a pastry brush to glaze the top of the scones with the egg white. Sprinkle with sugar.
7. Bake for about 18 minutes or until the scones are cooked through.
8. Cool and serve.
Wednesday, December 26, 2012
Peppermint Cookies
The holidays are so much sweeter when you have a baby of your own to share them with. Wren has been a real trooper as we have dressed her up and brought her from one family gathering to another. She loves people so she has been fighting sleep so she can keep up with everything going on around her. She is such a sweet girl. I couldn't love her more!
I've been so busy enjoying being with Wren now that I am on vacation from work, that it has been hard to think of anything else...especially baking! I did sneak in a couple of batches of cookies to bring along to some family gatherings this week. These peppermint cookies were a huge hit and really easy to make.
Peppermint Cookies
Ingredients
3/4 cup butter, softened
1/4 cup sugar
3/4 cups brown sugar
1 box (3.4 oz) instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
1 cup Andes Pepper Crunch pieces
1/2 cup white chocolate peppermint M&Ms
Method
Preheat oven to 350 degrees
1. In a large bowl, cream together the butter and sugars. Then mix in the pudding mix.
2. Beat in the eggs and vanilla then stir in the baking soda and flour.
3. Stir in the peppermint pieces and the M&Ms.
4. Roll the dough into rounded teaspoons and place on ungreased baking sheets. Bake for 8-10 minutes or until golden.
I've been so busy enjoying being with Wren now that I am on vacation from work, that it has been hard to think of anything else...especially baking! I did sneak in a couple of batches of cookies to bring along to some family gatherings this week. These peppermint cookies were a huge hit and really easy to make.
Peppermint Cookies
Ingredients
3/4 cup butter, softened
1/4 cup sugar
3/4 cups brown sugar
1 box (3.4 oz) instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups flour
1 cup Andes Pepper Crunch pieces
1/2 cup white chocolate peppermint M&Ms
Method
Preheat oven to 350 degrees
1. In a large bowl, cream together the butter and sugars. Then mix in the pudding mix.
2. Beat in the eggs and vanilla then stir in the baking soda and flour.
3. Stir in the peppermint pieces and the M&Ms.
4. Roll the dough into rounded teaspoons and place on ungreased baking sheets. Bake for 8-10 minutes or until golden.
Sunday, December 16, 2012
Sweet Potato, Kale, and White Bean Soup
I can't stop thinking about the devastation of Friday. I keep thinking about how much can change in just a days time. Arnauld and I spent our last few minutes before leaving for work Friday morning in the driveway discussing our plans for dinner-already looking forward to some quiet family time and the weekend. Yet by the time we were both home from work, the world was a very different place. All day at work, I felt like I was just watching the seconds inch by, eager to be home and surrounded by my own family. As I finally walked out of the school building I couldn't help but notice the quiet-a quiet that seemed to whisper the magnitude of the day, a whisper that won't stop running through my being. I have lived through some horrific days, this my first as a parent. It is always so hard to imagine tragedy-happening to someone else far far away. Yet Friday happened so close to home in a setting so close to my every day reality and impacted people that I know personally. My heart is broken like so many others and I'm left wondering how to keep moving forward with that sad sad whisper echoing everywhere I go.
Sweet Potato, Kale, and White Bean Soup
Ingredients
1 tbsp Grapeseed oil
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 medium onion, chopped
4 cups vegetable broth
1/2 cup white wine
1 can cannellini beans, rinsed and drained
1 tsp dried oregano
1/4 tsp dried thyme
1 head of kale, roughly chopped
salt and pepper
Method
1. Heat the oil in a large pot. Add the sweet potatoes. Stir constantly for about 5 minutes.
2. Add the onion and saute for about 8 minutes.
3. Add a splash of vegetable broth and continue to cook for about 5 minutes.
4. Add the rest of the broth, wine, beans, oregano, and thyme. Bring to a boil and then reduce heat, cover, and cook for 10 minutes.
5. Add kale and cook for 5 minutes or until the kale is wilted.
6. Season with salt and pepper.
Sweet Potato, Kale, and White Bean Soup
Ingredients
1 tbsp Grapeseed oil
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1 medium onion, chopped
4 cups vegetable broth
1/2 cup white wine
1 can cannellini beans, rinsed and drained
1 tsp dried oregano
1/4 tsp dried thyme
1 head of kale, roughly chopped
salt and pepper
Method
1. Heat the oil in a large pot. Add the sweet potatoes. Stir constantly for about 5 minutes.
2. Add the onion and saute for about 8 minutes.
3. Add a splash of vegetable broth and continue to cook for about 5 minutes.
4. Add the rest of the broth, wine, beans, oregano, and thyme. Bring to a boil and then reduce heat, cover, and cook for 10 minutes.
5. Add kale and cook for 5 minutes or until the kale is wilted.
6. Season with salt and pepper.
Wednesday, December 12, 2012
Savory Bean and Spinach Soup
Another week of work beginning means I am that much closer to vacation and spending time with my girl! We spent the weekend decorating for Christmas. Wren slept through finding a Christmas tree but now that it is up she is enjoying the lights. Hopefully all the weekend activity will make her super sleepy tonight. She hasn't been the best sleeper lately.
My mom made this soup a while back and sent me the recipe. I pulled it out since it was very simple to throw together. Hopefully this soup gives me the energy I'll need to make it through the day!
Savory Bean and Spinach Soup
Ingredients
4 cups of vegetable broth
1 15oz can of tomato puree
2 15 oz cans of white beans, rinsed and drained
1/2 cup uncooked brown rice
1 small onion, chopped
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
8 cups baby spinach, regular spinach, or kale
Parmesan Cheese
Method
1. Combine vegetable broth, tomato purée, beans, rice, onion, basil, salt and pepper in the crock pot.
2. Cover and cook on low for 5-7 hours or on high for 2.5-3.5 hours.
3. Before serving, stir in spinach and sprinkle with cheese.
My mom made this soup a while back and sent me the recipe. I pulled it out since it was very simple to throw together. Hopefully this soup gives me the energy I'll need to make it through the day!
Savory Bean and Spinach Soup
Ingredients
4 cups of vegetable broth
1 15oz can of tomato puree
2 15 oz cans of white beans, rinsed and drained
1/2 cup uncooked brown rice
1 small onion, chopped
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
8 cups baby spinach, regular spinach, or kale
Parmesan Cheese
Method
1. Combine vegetable broth, tomato purée, beans, rice, onion, basil, salt and pepper in the crock pot.
2. Cover and cook on low for 5-7 hours or on high for 2.5-3.5 hours.
3. Before serving, stir in spinach and sprinkle with cheese.
Sunday, December 2, 2012
Sweet Potato-Peanut Bisque
Sweet Potato-Peanut Bisque
Ingredients
2 large sweet potatoes
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups tomato juice
1 4-ounce can diced green chiles
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 cup vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish
Method
1. Poke the sweet potatoes with a fork before microwaving on high until cooked through- about 7 to 10 minutes. Set them aside to cool.
2. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and stir until it begins to brown-about 2 to 4 minutes. Add garlic and stir for 1 minute. Stir in juice, green chiles (I only use about a teaspoon), ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Peel the sweet potatoes and chop into bite-size pieces. Add half to the pot and place the other half in a food processor along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine.
4. Season with pepper. Heat until hot. You can garnish the soup with cilantro.
Saturday, November 24, 2012
Curried Lentil Soup
I survived going back to work. While each morning it was hard to say goodbye to Wren, knowing that I would miss most of the day with her, I was surprised at how easy it was to jump right back into my job. It felt like I never really left! Being back to work also means back to packing a lunch. This week's menu, curried lentil soup.
Curried Lentil Soup
Recipe adapted from Cooking Light
Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 1/2 tbsp curry powder
1/8 tsp ground red pepper
4 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 lb lentils
2 cups baby spinach
1/4 tsp salt
1/4 tsp black pepper
1/4 cup cilantro, chopped
1/4 cup plain Greek yogurt
Method
1. Heat oil over medium heat in a medium saucepan. Add onion and saute for about 3 minutes.
2. Add the garlic and ginger and saute for 1 minute. Add curry powder and red pepper. Stir constantly for 30 seconds.
3. Add lentils, broth, and vinegar. Increase heat to bring the soup to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Place half of the lentil mixture in the food processor and blend until smooth. Return to pot.
5. Add baby spinach, salt, pepper, and cilantro, Cook until the spinach wilts.
6. Serve with yogurt and extra cilantro.
Curried Lentil Soup
Recipe adapted from Cooking Light
Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 1/2 tbsp curry powder
1/8 tsp ground red pepper
4 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 lb lentils
2 cups baby spinach
1/4 tsp salt
1/4 tsp black pepper
1/4 cup cilantro, chopped
1/4 cup plain Greek yogurt
Method
1. Heat oil over medium heat in a medium saucepan. Add onion and saute for about 3 minutes.
2. Add the garlic and ginger and saute for 1 minute. Add curry powder and red pepper. Stir constantly for 30 seconds.
3. Add lentils, broth, and vinegar. Increase heat to bring the soup to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Place half of the lentil mixture in the food processor and blend until smooth. Return to pot.
5. Add baby spinach, salt, pepper, and cilantro, Cook until the spinach wilts.
6. Serve with yogurt and extra cilantro.
Friday, November 23, 2012
Cannoli Dip and Chips
For my brother's birthday, my dad ordered cannoli dip and chips from a bakery in Norwalk. He had been raving about this dessert after a patient at the hospital gifted it to his unit. It was pretty delicious and it inspired me to try and make my own version. My dad kept saying that it wouldn't be worth it to make but I was determined. After baking my Thanksgiving apple pies, I set to work on the dip. It was super easy to make-just mix all of the ingredients together and chill. The chips on the other hand...not so super and not so easy. Luckily my dad picked up some pizzelle cookies at the grocery store which served as suitable dippers.
Cannoli Dip
Recipe from onelovelylife.com
Ingredients
15 oz Whole Milk Ricotta Cheese
1/4 cup plain Greek Yogurt
1/3 cup powdered sugar
1 tsp vanilla
1/3 cup mini chocolate chips
Method
1. Beat together the ricotta, yogurt, powdered sugar, and vanilla.
2. Fold in the chocolate chips and chill in the refrigerator before serving.
Cannoli Chips
Recipe adapted from food.com
Ingredients
Cannoli Dip
Recipe from onelovelylife.com
Ingredients
15 oz Whole Milk Ricotta Cheese
1/4 cup plain Greek Yogurt
1/3 cup powdered sugar
1 tsp vanilla
1/3 cup mini chocolate chips
Method
1. Beat together the ricotta, yogurt, powdered sugar, and vanilla.
2. Fold in the chocolate chips and chill in the refrigerator before serving.
Cannoli Chips
Recipe adapted from food.com
Ingredients
4 cups sifted all-purpose flour
2 tbsp sugar
1/4 tsp salt
3 tbsp butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
2 tbsp sugar
1/4 tsp salt
3 tbsp butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
Method
1. Mix flour, sugar, and salt in a bowl.
2. Cut in butter.
3. Stir in egg yolks.
4. Stir in wine, one tablespoon at a time until the dough clings together.
5. Form a ball with the dough and let sit for 30 minutes.
6. Roll the dough on a well floured surface until it is paper thin.
7. Use a pizza cutter to cut the dough into triangles or desired shape.
8. Melt shortening in a pan over medium high heat. Add dough and fry for about 30 seconds on each side.
9. Transfer chips from the pan to a plate lined with paper towel.
10. Sprinkle with powdered sugar.
The Taste Test
The cannoli dip tasted just like the filling from a cannoli, but a bit softer. The recipe I used for the chips was actually a recipe for real cannoli shells. I figured I could just use the same recipe to make chip. I think the dough was too thick therefore the chips did not come out very crispy. I considered using Arnauld's deep frier for this job but I've never used it before and it scares me a little. I think in the future, I will leave cannoli chips/shells to the experts. Pizzelle cookies worked just fine for this dessert, however, I think my Dad may have been correct. This is one dessert not worth making!
Sunday, November 18, 2012
Back To School Banana Muffins
I have been dreading tomorrow for the last five months. November 19th is just about here and that means it is time for me to go back to work. To say that my heart feels broken would be putting it mildly, the thought of not being with my little girl every minute of the day is really hard. This past week has been one of my most emotional to date mostly just with anticipation. I love my job and I love being a teacher but I have come to realize that the way that I view the world now that I am a mom is very different. It will take me some time to learn to balance my new role as a working mom.
This past week, I have spent a lot of time reflecting on just how much my life has changed in the last three months. I have learned so much with the support of so many people around me. I feel that I have grown closer to my own mom because I can now begin to understand the love she has had for my siblings and I all these years and why she was at times so overprotective. We are very lucky that Wren will get to spend her days surrounded by family and people who love her. Also, being pregnant with my sister and having babies within days of each other has also created an even stronger bond between the two of us. She has been there for me through it all and I am so glad our kids will grow up close. Arnauld has become a great Dad. I love watching him with Wren-it's so hard not to light up when you are around her and watching the two of them together fills my heart with happiness. I have also learned the strength of so many friendships. Despite not being at work, I have been able to stay connected to all of my friends. Other friendships have deepened as I share experiences of motherhood with my friends who are already moms. I am struck every day with how much love can surround our little family and I have never been more grateful.
Mostly I am grateful for my time with Wren. She has taught me how to love in a way that I didn't know possible. Every day that I got to be a full time mom was a blessing and I know moving forward that every moment I am able to share with her will be just as special. I just really love being a mom.
Going back to work after a break always gives me a little anxiety. Going back after maternity leave makes me feel a bit like the new kid joining a class in the middle of the school year. Friendships and roles have been established and even though this will be my eighth year at the school, I still feel like I am starting for the very first time. Hopefully the transition is smooth, my passion for teaching returns with full force, and each day leaving Wren gets easier.
I decided to bring muffins for the first day because I feel funny showing up empty handed!
Banana Muffins
Ingredients
1 1/4 cup rolled oats
1 1/2 cup oat flour
1/2 cup plain Greek yogurt
1/2 cup almond milk
1/2 cup brown sugar
1/3 cup grape seed oil
2 large over ripe bananas, mashed
2 tsp baking powder
1 tsp baking soda
1 egg, lightly beaten
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
Optional: Waltnuts, raisins, chocolate chips
Method
Preheat oven to 400 degrees
1. Mix the rolled oats, yogurt, and milk in a small bowl. Allow to sit for 10 minutes.
2. Combine flour, salt, sugar, spices, baking powder, and baking soda in a separate bowl.
3. Add the egg, mashed bananas, and oil. Mix well.
4. Stir in the yogurt and oat mixture.
5. Fill greased or lined muffin tins until they are 2/3 full.
6. Bake for 16-20 minutes.
This past week, I have spent a lot of time reflecting on just how much my life has changed in the last three months. I have learned so much with the support of so many people around me. I feel that I have grown closer to my own mom because I can now begin to understand the love she has had for my siblings and I all these years and why she was at times so overprotective. We are very lucky that Wren will get to spend her days surrounded by family and people who love her. Also, being pregnant with my sister and having babies within days of each other has also created an even stronger bond between the two of us. She has been there for me through it all and I am so glad our kids will grow up close. Arnauld has become a great Dad. I love watching him with Wren-it's so hard not to light up when you are around her and watching the two of them together fills my heart with happiness. I have also learned the strength of so many friendships. Despite not being at work, I have been able to stay connected to all of my friends. Other friendships have deepened as I share experiences of motherhood with my friends who are already moms. I am struck every day with how much love can surround our little family and I have never been more grateful.
Mostly I am grateful for my time with Wren. She has taught me how to love in a way that I didn't know possible. Every day that I got to be a full time mom was a blessing and I know moving forward that every moment I am able to share with her will be just as special. I just really love being a mom.
Going back to work after a break always gives me a little anxiety. Going back after maternity leave makes me feel a bit like the new kid joining a class in the middle of the school year. Friendships and roles have been established and even though this will be my eighth year at the school, I still feel like I am starting for the very first time. Hopefully the transition is smooth, my passion for teaching returns with full force, and each day leaving Wren gets easier.
I decided to bring muffins for the first day because I feel funny showing up empty handed!
Banana Muffins
Ingredients
1 1/4 cup rolled oats
1 1/2 cup oat flour
1/2 cup plain Greek yogurt
1/2 cup almond milk
1/2 cup brown sugar
1/3 cup grape seed oil
2 large over ripe bananas, mashed
2 tsp baking powder
1 tsp baking soda
1 egg, lightly beaten
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
Optional: Waltnuts, raisins, chocolate chips
Method
Preheat oven to 400 degrees
1. Mix the rolled oats, yogurt, and milk in a small bowl. Allow to sit for 10 minutes.
2. Combine flour, salt, sugar, spices, baking powder, and baking soda in a separate bowl.
3. Add the egg, mashed bananas, and oil. Mix well.
4. Stir in the yogurt and oat mixture.
5. Fill greased or lined muffin tins until they are 2/3 full.
6. Bake for 16-20 minutes.
 |
| Wren's 3 month bouquet from Dad. |
 |
| My sweet girl. |
Wednesday, November 7, 2012
Oatmeal Raisin Cookies
Today is my baby brother's 22nd birthday. At school I always tell the kids that my little brother is actually a lot taller than me and they always get a kick out of that. I remember when he was born, I was in second grade and my sister and I spent time with my Grandma and Pop while my parents were with my brother at the hospital. My mom tried to make us feel special by leaving us presents in our overnight bags and on the front porch of our house for us to find when we went to pick up the mail. I'm pretty sure picture day fell during that time...that may explain a thing or two about that photo! Aside from all of the silly details I remember from that I time, I also recall the sense of pride I had for my little brother. I'm happy to report that there is still a lot to be proud of! Happy birthday Kenz! I love you so much that I made your requested oatmeal raisin cookies.
Oatmeal Raisin Cookies
Recipe from smittenkitchen.com
Ingredients
1 cup butter, softened
1 1/3 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Method
Preheat oven to 350 degrees.
1. Cream together the butter, sugar, eggs, and vanilla in a large bowl.
2. Sift together the flour, baking soda, cinnamon, and salt in a separate bowl. Stir into the butter mixture.
3. Stir in the oats and raisins. Place the mixture in the fridge to chill.
4. Scoop cookie dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until the edges of the cookies begin to become golden.
5. Remove from oven and allow to sit for five minutes before removing to wire cooling racks.
Oatmeal Raisin Cookies
Recipe from smittenkitchen.com
Ingredients
1 cup butter, softened
1 1/3 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Method
Preheat oven to 350 degrees.
1. Cream together the butter, sugar, eggs, and vanilla in a large bowl.
2. Sift together the flour, baking soda, cinnamon, and salt in a separate bowl. Stir into the butter mixture.
3. Stir in the oats and raisins. Place the mixture in the fridge to chill.
4. Scoop cookie dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until the edges of the cookies begin to become golden.
5. Remove from oven and allow to sit for five minutes before removing to wire cooling racks.
Monday, October 29, 2012
Slow Cooker Coconut Ginger Chicken With Vegetables
As we await Hurricane Sandy, I am anxious to get done as many tasks and chores that use electricity for fear that we may lose power. So as I am blogging, the dishwasher and drier are running, a new book has been downloaded to read on my iPad, and meals are in the process of being prepared. We went to the store last night to pick up some snacks and diapers and many of the shelves were bare. Who knew that chips were a storm necessity? Here's to the hope that the storm passes quickly and as quietly as possible.
Slow Cooker Coconut Ginger Chicken with Vegetables
Ingredients
2 cloves garlic
1 small onion
1 inch cube of ginger
1 tbsp olive oil
1 tbsp butter
1 lb chicken, cut into bit sized pieces
1 can coconut milk, not shaken
1 tbsp cornstarch
1 cup peas
1 cup corn
1/2 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp salt
Method
1. Combine the spices in a small bowl and set aside.
2. In the food processor, combine the ginger, garlic, and onion. Pulse until a paste is formed.
3. Place the olive oil and butter in the bottom of your slow cooker. Place the pot from the slow cooker over your stove burner, on medium high heat. Add the garlic, onion, ginger paste and cook for a few minutes. Then add the spice mixture and cook for a few minutes while stirring constantly.
4. Move the contents in the slow cooker pot to one side and then add the chicken to the opposite side. Cook the chicken slightly on all sides and then stir in with the spices.
5. Open the coconut milk and remove the cream from the top and save it in a small bowl. Pour the remaining coconut milk over the chicken.
6. Add the corn to the mixture and place the crock pot bowl back in the crock pot. Set on low and cook for 4 hours.
7. Add the cornstarch to the saved coconut cream and whisk together. Stir into the crock pot and add any additional vegetables. Cook for another half hour before serving.
Slow Cooker Coconut Ginger Chicken with Vegetables
2 cloves garlic
1 small onion
1 inch cube of ginger
1 tbsp olive oil
1 tbsp butter
1 lb chicken, cut into bit sized pieces
1 can coconut milk, not shaken
1 tbsp cornstarch
1 cup peas
1 cup corn
1/2 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp salt
Method
1. Combine the spices in a small bowl and set aside.
2. In the food processor, combine the ginger, garlic, and onion. Pulse until a paste is formed.
3. Place the olive oil and butter in the bottom of your slow cooker. Place the pot from the slow cooker over your stove burner, on medium high heat. Add the garlic, onion, ginger paste and cook for a few minutes. Then add the spice mixture and cook for a few minutes while stirring constantly.
4. Move the contents in the slow cooker pot to one side and then add the chicken to the opposite side. Cook the chicken slightly on all sides and then stir in with the spices.
5. Open the coconut milk and remove the cream from the top and save it in a small bowl. Pour the remaining coconut milk over the chicken.
6. Add the corn to the mixture and place the crock pot bowl back in the crock pot. Set on low and cook for 4 hours.
7. Add the cornstarch to the saved coconut cream and whisk together. Stir into the crock pot and add any additional vegetables. Cook for another half hour before serving.
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