I can’t even come up with words to properly convey my feelings for tzaziki. Cool, creamy, and fantastic with everything from vegetables to steak. It’s incredibly easy to make, and incredibly easy to customize to your own taste.
- 2 cups plain yogurt (this can be regular yogurt or Greek yogurt, fat free or as fatty as you’d like, as long as it’s plain)
- 1 cucumber, peeled and seeded
- 1 or 2 pinches of salt
- 1/4 cup fresh mint
- 3 cloves of fresh garlic or 1 tablespoon of pre-minced garlic from a jar
Risotto has a reputation for being tedious, laborious, and finicky. To some extent, I agree. It takes a while to prepare, you have to have your mise en place* on point, and if you’re really hungry you could end up eating your fill WHILE you’re cooking dinner. However, if you have some time and don’t mind putting up with a tired arm from all of the stirring, risotto can be one of the most satisfying meals or elegant sides you’ll ever make.
- 2 T olive oil
- 1 small onion, diced
- 2 cloves garlic, minced (or 2 teaspoons minced garlic from a jar)
- Black pepper to taste
- 1 cup Arborio rice
- 2 to 3 cups chicken or vegetable broth
- 1/2 cup chopped fresh flat leaf parsley (also called Italian - this is NOT curly parsley)
- 1/2 cup frozen peas (I use petite sweet peas but any kind work)
- 1/4 to 1/2 grated Parmesan cheese (as always, fresh is best but the pre-grated stuff from the store works just as well)
Cake. We can all agree that it’s awesome, correct? Good. While it’s undeniably easy to stop in your trendiest neighborhood bakery or pick up a boxed mix and a tub of frosting (and please just… don’t), making a cake from scratch is not nearly as intimidating as you might think. In fact, I’m fully confident that anyone with a mixer and a bundt pan can successfully bake this cake. Besides, starting from a recipe as great as this one, you don’t have to be an expert baker, you just have to have good notes from the real recipe experts - in this case, grandmothers.
1 lb Bacon, fried
1 onion, chopped
5 cloves garlic, minced
2 Tbsp olive oil
1 pint of heavy cream
1 lb Chicken sauteed until done
2 cups Parmesan or Romano cheese, shredded
I made these muffins last night to go with our dinner and, wow, they were awesome! The kids loved them—in fact, I think they would have preferred to just have muffins for dinner! I got this recipe from All Recipes and altered it quite a bit. I was very happy with how they turned out, very moist and full of flavor. If you want a little sweeter muffin, add more honey, or just drizzle a little honey on your warm muffin. These were great, we will be trying them again soon.
About three years ago my family took the plunge and left white flour behind. We have switched from using white flour to using only whole wheat flour. It’s been a slow process, I began with exchanging portions of white flour for wheat in recipes that called for all purpose flour. This slow change allowed our palates time to get used to the change in flavor and texture. Now we use almost 100% whole wheat in all our recipes. Most people who prefer the taste and texture of white flour, will be surprised that these cookies are made from 100% whole wheat flour. In fact my neighbor told me, “I think these are the best chocolate chip cookies I’ve ever eaten!” I adjusted this recipe from an old church cookbook from my childhood. These have definitely become a family favorite, but we try not to make them too often, you can’t just eat one!
There is something wonderful about the smell of a roast cooking for hours on a cool autumn day. The spices and juices from the meat fill the house with a lovely inspiring smell. This wafting scent will lure even your pickiest child to the dinner table, to taste of the labors of your hard working oven. I was excited to see that this recipe from All Recipes called to use a Dutch oven because I had not used one before. I used mine for the first time a few days ago, and I was extremely impressed with how well it worked. A worthy investment if you don’t have one.
My husband Andru has come to the realization that a lot of the food we eat on a daily basis contains a lot of sodium. Not because I have chosen to dash everything we consume with a bit of salt here and there, but because some foods come into our home with so much added salt through processing. He was fuming about how he had chosen to purchase some soup simply because the label said “Organic” because in our mind set “organic” is supposed to mean good for you, but that is not necessarily true so he went off in a tirade after reading the label and seeing that in a one cup serving of this “good” soup there was 980 mg. of sodium, 41% of the sodium we need for the day in one cup of delicious death. He was very concerned that this percentage was in relation to an adult’s body mass, not a 3 year-olds tiny frame. How much sodium can a toddler take before a salt-induced coma? Anyway, to alleviate his worries, he is on a mission to eat more foods that are “living”, meaning less meat and processed foods and more fruits and vegetables.
In order to support his new found revelation, I decided one night to come up with a raw fruit and vegetable salad that is delicious despite not being smothered in dressing—and I aptly named it Rainbow Fruit & Veggie salad because after all was said and done, I threw in so many different colors of fruits and veggies, it became a taste sensation for the eyes. I was very tempted to add a touch of sugar to the natural dressing mixed in, but then thought, well that defeats the whole purpose, so instead added some strawberries for that touch of sweetness. Voila…a new recipe was born, and Andru loved it and the kids seemed to like it also, thank you strawberries. It is a great side dish and the recipe can be varied in so many ways, I added raw zucchini when I made it a second time and it was a hit at our Fellowship meal after church. I hope it pleases your taste buds also!
We love cornbread in our household. I liked that this recipe called for whole wheat flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!
Last year my husband and I were on a raw food kick. We bought a great book called, “The Raw Food Detox Diet” by Natalia Rose - that is where I got this recipe. My husband and I have begun a slow journey of becoming healthier people. We are trying to regain ground for ourselves at the same time as we teach our children the many benefits of eating healthy. One of the main points in this book, “The Raw Food Detox Diet,” is that we need to eat in such a way that our meals will exit our bodies in a timely manner. But equally important, we want our food to give our bodies the maximum amount of nutrients possible. One of the ways we can do this is by not eating starchy foods and meats together as they take much longer to digest when eaten together. This recipe is a great, “quick exit meal,” not raw, but definitely a great source of nutrition and it tastes great. I will be sharing more thoughts about this book in later entries, so look forward to hearing more from me on the subject of the Raw Food Diet.
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