Category Archives: eat

kitchen sink salad.

or everything but the kitchen sink, i should say.

this is summer lunch at its finest. i can’t say i’m the biggest fan of salads (psychologically they don’t fill me up), but sometimes i make a discovery that is just too good not to share.

kitchen sink salad

cooked lentils (we buy the pre-cooked lentils in the refrigerated section of trader joe’s)

roasted carrots (just roast some fresh guys with some cumin, salt, and pepper)

red and oranger peppers

cucumber

tomatoes

feta cheese

cilantro

whatever else your heart desires

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cookers don’t kiss.

my favorite game as a girl was playing restaurant…or vet’s office.

weird, no?

j was taking our orders the other day. (i heart his little scribbles.)

what do you want to order, mommy?

i’ll take an extra large hug and two small kisses, pleeeeaaaase.

no,no, he says. cookers don’t kiss.

 

play guest ticket for kids here (for when you play with YOUR kiddos).

*pics via flickr, honey & jam, and cannelle et vanille.

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what we ate.

{via sunset}

since s came to live with us in november, meal planning has been more of a chore. in fact, it was pretty non-existent for several weeks, resulting in haphazard meals pieced together and much money (and food) wasted.

then…

i found relish and meal planning resumed, with less time devoted to the endeavor.

relish allows you to pick from their recipes and, in seconds, makes your grocery list, categorized by areas. yeah!

i am loving it.

last week’s meals consisted of fish tostadas with creamy lime sauce, black bean and corn relish and baked penne with ricotta and spinach, both to be replicated this week because they’re so yummy.

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sometimes you have to bake a cake, just because.

 

pre-holidays i bought this cake mix and frosting mix from tj’s. they were as good as scratch, i tell you. i added a bit of orange extract to the frosting to add a lil somethin’. diet, schmiet.

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broccoli and three cheese lasagna.

 

{image via real simple}

it is sunday night folks, and i just made this lasagna. it’s pretty easy and pretty good. so good, that i couldn’t wait to put a post up. : ) my kid loves broccoli. it’s pretty amazing, actually. tonight he said, “mama, can i have broccoli with my dinner?” love it. this serves 4 people, so it was perfect for our little family.

broccoli and three-cheese lasagna

from real simple

1 15 oz. container ricotta

1 lb. frozen broccoli-thawed, patted dry, and chopped

2 1/4 cups grated mozzarella (9 oz)

1/2 cup grated parmesan (2 oz)

salt and pepper

1 16 oz. jar marinara

1/2 cup heavy cream

8 no-boil lasagna noodles

olive oil

1. Heat oven to 400 degrees. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, 1/4 cup of the parmesan, 1/2 tsp. salt, and 1/4 tsp. pepper. In a small bowl, combine the marinara and cream.

2. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of the parmesan.

3. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.

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staying well.

according to the october issue of whole living magazine, research suggests that elderberries have antiviral compounds that may help fend off the H1N1 virus. i tried their recipe for cold and flu prevention. fingers crossed that it will work!

step 1:

in a saucepan, cover 2 ounces of dried black elderberries with 1 qt. water. boil. turn heat to low; simmer until reduced to a pint. strain.

step 2:

return liquid to the pan. using a wooden spoon, slowly stir in 1 1/2 cups of honey into the mixture until honey is dissolved.

step 3:

let the syrup cool to room temperature. pour into a clean jar with a tight-fitting lid. label and date. it will keep up to a year it the fridge.

for prevention: take a teaspoon twice a day. if you’re already ill: take a teaspoon every few hours until you feel better.

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out of season…harvest grains salad recipe.

this salad is a bit out of season, but it is so good i haven’t been buying locally, organically, etc. etc. to make it. thought i’d post it anyway…the grains are from tj’s, but if you’re not so lucky to not live near one, you can probably substitute the mix with a mixture of orzo, quinoa, and israeli couscous. my goal this fall/winter is to create a similar salad using what’s in season.

Harvest Grains Salad

1 bag Harvest Grains mix from TJ’s (cooked according to package)

3 lemons, juiced

1 jar marinated artichoke hearts with marinade (reserve juice for dressing)

Olive oil to taste

Red wine vinegar to taste

Salt and pepper to taste

½ cup each Italian parsley and mint, chopped

Baby tomatoes, halved

Red and yellow peppers, sliced

Red onion, sliced

Seedless cucumber, sliced

1 block feta cheese

  1. While grains are still hot, mix with artichoke hearts, lemon juice, olive oil, vinegar, and salt and pepper in large bowl.
  2. When mixture is slightly cooled, mix in veggies.
  3. Mix in herbs.
  4. When mostly cooled, add in diced feta.

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