My tomatoes aren’t ripe yet (although they are taking over the sidewalk, so I really need to stake them), but roma tomatoes are crazy cheap right now. Mozzarella was on sale this week, too, and I’ve got basil in the garden. What’s a girl to do, but make Caprese salad?
This differs from the usual in that it’s chopped instead of sliced, I add balsamic vinegar (yum) and I mix it in one of those Ziplock storage jars. So tasty!
Quick and Easy Caprese Salad
Quick and Easy Caprese
[Continue reading Super Easy, Super Quick, and Super Easy Caprese Salad Recipe]
And I’m finally posting the other side dish to the wonderful dinner of Sage and Thyme Marinated Chicken Breasts, Primordial Ooze Salad, and Sour Cream and Chive Smashed Potatoes. Saving the best for last? Well, if you’re a potato nut like me, that’s true!
I love smashed potatoes with all the goodies in them: bacon, sour cream, cheese, chives… yum. But I don’t think I love it enough for all those calories and fat! So I decided to make a lower-calorie version. I’ll admit that it didn’t taste as decadent as the bacon and cheese version, but it was still very
[Continue reading Sour Cream and Chive Smashed New Potatoes Recipe]
Way at the top of the list of our family favorites is Poached Sour Cream with Primordial Ooze. (An explanation of that name can be found on that page.)
Last week, when I served those wonderful Sage and Thyme Marinated Chicken Breasts, I decided on a cucumber salad on the side, along with Sour Cream and Chive Smashed Potatoes (recipe soon). Since it has mostly the same ingredients as Primordial Ooze, we decided that it shall henceforth be called Primordial Ooze Salad.
Primordial Ooze Salad
Primordial
[Continue reading Primordial Ooze Salad Recipe (i.e., Cucumber, Sour Cream, and Dill Salad)]
Our homeschool group has a monthly board game get-together for the kids who are age 10 and up. It’s usually on a Friday evening, but this month, it was on a Saturday afternoon. The mom who hosts served pizza. There were also some snacks that people brought (my daughter made snickerdoodles to share). When we got home, my kids weren’t very hungry, so I thought it was a great time to experiment with something I wanted to try, without having to worry too much if the kids liked it.
When I was in my 20s, I loved tabbouleh. It was inexpensive
[Continue reading Quinoa Tabbouleh Recipe]
A few years ago, I was in a kitchen supply store and I saw the most adorable “guacamole masher”. It had a cute cartoon avocado on the handle with a whimsical expression on its plastic face. The “business part” was exactly like the potato masher I had at home — and the adorable masher was priced at about 10 times what I’d paid for my potato masher!
I didn’t need to spend oodles of bucks for that toy, and I didn’t need it taking up extra space in my utensil drawer, either. As Alton Brown would say, it was a “uni-tasker”.
If
[Continue reading My Guacamole Masher]
Low-fat potatoes au gratin? Okay, let’s say lower-fat instead.
One of my favorite parts of Easter dinner is ham with potatoes au gratin. My (former) usual potatoes au gratin came out to over 500 calories and 25 grams of fat per serving, though! And I’m too close to 30 pounds lost since my diagnosis on December 8 — and I really want to reach that milestone. Well, I want it, but not enough to forego au gratin potatoes altogether!
Luckily, I had stuff on hand to try to come up with a lower-fat version, and they
[Continue reading Low-Fat Potatoes Au Gratin Recipe]
Oh, how I love asparagus. It’s on sale everywhere right now, and it’s one of the fresh veggies that my kids will eat without complaint. As a matter of fact, my ten year-old squeals with delight when I mention that we’re having asparagus for dinner.
My favorite way to prepare asparagus is to roast it. It ends up with so much flavor; it’s crisp and tender all at the same time.
Roasted Asparagus
Roasted Asparagus
1 bunch of asparagus
Olive oil spray
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon garlic powder
Preheat the oven to 425°.
Wash
[Continue reading Roasted Asparagus Recipe]
I’ve totally gone off menu plan, but soup sounded so lovely. I had a rotten day yesterday, with a doctor’s visit that didn’t go well (no answers) and a bit of a panic attack (Ford Expeditions were NOT made for parking garages), and comfort food just sounded like the way to go.
I decided to make Quick Beef Vegetable Soup and some cornbread. It went a long way towards cheering me up!
Beef Vegetable Soup
Beef Vegetable Soup and Cornbread
1 tablespoon oil
1/2 pound chuck roast, cut into bite-sized bits
2 cloves
[Continue reading Quick Beef-Vegetable Soup and Cornbread]
I’m sorry I haven’t written since Thursday! I meant to post a menu plan yesterday for Menu Plan Monday, but I’ve been under the weather lately, and just wasn’t up to spending much time at my computer yesterday.
I also haven’t felt up to grocery shopping, so yesterday was “make due with whatever is in the fridge and freezer” day. It’s a nice thing to have a decently stocked kitchen, and although I find myself wishing I’d done some batch cooking recently, I was pretty happy with last night’s dinner: Chicken Piccata with creamy polenta.
Chicken Piccata
 Continue reading Chicken Piccata with Polenta Recipes]
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July 29th, 2010 | 
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