Need something crunchy to add to a fruit and lettuce salad? These nuts are it!
1/4 cup sugar
1 cup pecans
When you have homemade pesto you need use up (see my recipe here: Homemade Walnut-Basil Pesto ), why not make up a recipe to use it!
I love that there are so many ways to serve vegetables; feel free to change out the vegetables to use what you have or what you like. If you need a wok, which is the easiest way to cook this dish, check out this link:
Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black Now, let’s get to the recipe!
As I prepared this stir-fry, my 5 month-old son was in his play-table right next to me, so I showed him the vegetables before I chopped them; he loves feeling the texture of things right now, so he enjoyed touching the broccoli, a mushroom, and he really liked the pea pod! Why not start him young at knowing and loving his vegetables!
I’ve been craving Chinese food–it just brings comfort when things are quickly changing around you; the budget is tight, so I created a new recipe with what I had. Stir-fry melds wonderful meat with colorful veggies, and even though it is easy to call a Chinese place for take-out…why not make your own?
1 ½ lb of chicken or pork, cubed
2 Tblsp. regular soy sauce
1 lb. broccoli, chopped
6 green onions, white tops chopped, green tops cut into 1-in.
½ lb. green pea pods
1 lb. white mushrooms, sliced
1 small zucchini, sliced
1 green pepper, chopped into bite-sized pieces
2 tblsp. oil
1 ¼ cup beef broth (2 cubes and 1 ¼ cups water)
¼ cup sweet soy sauce
3 Tblsp. chili garlic sauce
1 tsp. ground ginger
½ tsp. ground black pepper
1 tsp. salt
3 Tblsp. cornstarch
Mix the regular soy sauce with the meat and let sit for 10 minutes or until you have the vegetables chopped. Prepare the vegetables.
Mix together the sauce ingredients and have ready. Heat up a wok (if you need a wok, check out this one: Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) over a medium heat, place 1 Tblsp. of the oil in the wok and then add the meat, the white onion tops and the stems of the broccoli (if you are using them!) and stir-fry for 7-10 minutes (or until the meat is cooked). Continue reading →
Do you need a hearty salad that goes well with fish? Then this is it! A friend brought over a version of this salad one night, and it is so refreshing! I took the directions she gave me and made them my own. Feel free to do the same by adjusting how much lemon you like on the salad.
8 cups chopped kale, stems removed
5 Tblsp. fresh lemon juice
1 Tblsp. lemon zest (use it only if you like it really lemony)
Salt and pepper to taste (start out with ½ tsp. each)
½ cup parmesan cheese
The flaky pastry bursting with cream of a cream horn brings a smile to my face. So when you don’t have the metal cones to make wrap with pastry to make horns, make up a deconstructed version of this dessert like I did instead. Enjoy!
Four days after our son was born a friend brought us a quiche — the cheese and egg melted in my mouth and was so comforting! Yesterday I got to take a meal to a family who just had their fourth boy, and I whipped up this quiche– to pass on comfort during a big time of transition.
Do you enjoy jello, but do not want all the artificial flavoring and colorings? I’m right there with you. Since my baby arrived, I’ve been craving jello. Sometimes I eat the artificial kind, but I also like to make a healthier version using fruit juice! My Mom would make us this kind of jello as we grew up. I still love that bright red traditional jello, but making jello out of your favorite juice is fun as well.