Friday, June 15, 2012
Wednesday, May 30, 2012
Thank you Pinterest for keeping my recipes interesting. Helps me a lot in a rut. Last night I made this BBQ chicken quinoa salad for dinner and it was amazing! So easy, healthy, and delicious… Basically the 3 requirements for a good meal!
Ingredients: quinoa, BBQ chicken (used the crock pot for this), avocado, cilantro, corn, black beans. The recipe also called for cheese but I left it out to keep it healthier and it still tasted great.
Link again to recipe: http://whatsgabycooking.com/bbq-chicken-quinoa-salad/
Thursday, May 17, 2012
These are amazing. At first I thought they were too salty, but after they set for a couple hours I’ve really liked them. They have orange zest and orange extract in them, which adds this perfect subtle burst of fresh flavor.
The recipe threw me off because there is salt in the actual caramel, not just on top. That being said, I used less salt than it called for because it just didn’t feel right. I might even use a little less next time.
Tuesday, May 15, 2012
Original recipe from Chocolate Covered Katie here: http://chocolatecoveredkatie.com/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/
This dip is amazing! I ate it with apples every day for a week until it was gone. You will not believe what’s in it could taste good, but just trust me, it’s delicious! I had to make my husband try it before I told him the ingredient list.
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- heaping 1/8 tsp salt
- tiny bit over 1/8 tsp baking soda
- 1 T plus 1 tsp pure vanilla extract
- 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
- 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
- 1/3 cup chocolate chips (see link below, for sugar-free option)
- 2 T oats (You can omit)
- nondairy milk as needed (depending on the consistency you want. I used a few T.)
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth.
If you wish, you can use: Sugar-Free Chocolate Chips.
Combine one can of black beans (drained), bread crumbs, and salsa, Mash with a potato masher or mix by hand. Slowly add flour until mixture is thick enough to form patties. Form patties (we like to make them thin) and cook on a skillet over medium-high heat.
These taste great with mango salsa and/or avocado/guacamole on top. You can also put some jalapeno yogurt dip from Costco on the buns, and it is delicious.
Here’s what you need: masaman curry paste (look for it at Asian markets), coconut milk, sugar, basmati rice, and whatever veggies you like. We like carrots, potatoes, onions, and peas. I cook up the veggies then add the milk and paste. It’s nice to get it ready early and simmer for a while. Each paste will call for a different amount so look at the instructions. You can also add meat or tofu of course!
Here’s what you need:
Glutinous rice (sticky rice), coconut milk, sugar, and mangoes. Cook the rice, combine 1 can coconut milk to 1/4 c. sugar, scoop balls of sticky rice into a bowl and cover with coconut milk mixture. Serve with fresh chopped mangoes on top.
We had a church activity the other week to learn watercolor. Here are my paintings, which paled in comparison to some of the women in our class! Turns out Crayola watercolors are just as good as any, as our instructor taught us.
Every year I make this cake for my dad’s birthday. It is divine. The recipe comes from Ina Garten’s Lemon Cake, and is just adapted with orange zest/juice in place of lemon zest/juice. Here is the link to Ina’s original recipe: http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
This time I challenged myself to make it vegan, and it still turned out great! I substituted applesauce for the eggs, Earth Balance for the butter, and soy milk for the buttermilk. You should try it! Either way it’s delicious!
Last week we made gifts for the girls’ moms… homemade mugs! I purchased the pens at JoAnns—specifically designed for writing on glass or ceramic. All you do is draw with them then bake the ceramic for 30 minutes to set the color and make it dishwasher safe. We had a blast!
Friday, April 6, 2012
When I make rice, I like to make extra to use in lunches and other recipes like enchiladas or salads. This is one of my favorite lunches: brown rice, spinach, avocado, tomato (or you could really use any veggies you have in the house). I like this with the rice chilled so the salad tastes fresh. On top I like a chipotle dressing or even salsa is good too. You should try it!
Tuesday, April 3, 2012
The best way to have a pasta salad—barely any oil and lots of fresh ingredients! I make this one a lot.
- Short cut pasta
- Fresh mozzarella (at Costco you can find it fresh in small balls, perfect for the salad)
- Small vine tomatoes or cherry tomatoes
- Fresh basil
- Balsamic vinegar
- Olive oil to taste
Last week was my first lesson. I wanted to have a lesson, craft, and treat. Details are below.
First I did the lesson. I followed the 12 Days of Easter lesson found here: http://anordinarymom.wordpress.com/2009/03/26/the-easter-story-in-eggs/
I had each girl grab an egg when she came in, look up the scripture, and read/explain it for everyone. Then I shared a couple stories and testimonies of prophets as well.
Next for our craft, the “He is Risen” print. I made mine beforehand so I could help the girls. I wanted to have a craft that focused on Christ, as opposed to lots of egg and bunny crafts I saw online. I thought it would be good to emphasize how Latter-day Saints focus on the Resurrection when they think of Easter, rather than the crucifixion. I hope this can be a celebratory thing for the girls. I made the prints beforehand and gave the girls options to choose from:
Once they chose a print it was time to paint the (Dollar store) frames in a color of their choice:
I had pre-made all these bunting banners for each girl:
Finished product! We had so much fun.
Then we frosted some sugar cookies.
Monday, March 12, 2012
Before Genevieve was born I made her several blankets and a small crib sized quilt. However, I want to have a nice quilt for each of my kids and still hadn’t finished Vieve’s until last week, even though she just turned 8 months old. Oops!
Friday, February 10, 2012
We’ve been trying to eat as many meatless meals here as we can. At the beginning of the year I always seem to get on a health kick and am able to stay with it better. I love making meatless meals that have lots of grains, veggies, and of course flavor. Last night we had this Greek Couscous salad with homemade bread. It is delicious.
Here’s the recipe for the salad from Our Best Bites:
2 cups vegetable broth (it called for chicken but I used veggie)
1/2 tsp. dry oregano leaves
1 tsp. basil
1/4 tsp. crushed dry rosemary
2 cups dry couscous
2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved
1 medium cucumber, diced
1/2 cup diced red onion
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
And here’s the Greek dressing (I altered it slightly):
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tsp. lemon zest
1/4 c. red wine vinegar
2 garlic cloves, pressed or finely minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tbsp. sugar
Just cook the couscous and chill it. Mix all other ingredients with the couscous when chilled, then pour on the vinaigrette. Then chill again for an hour or so. It tastes delicious when chilled. Serve with warm bread!