The mission: make a healthy, grab n go breakfast that’s gluten free and is actually satisfying. Impossible? I thought so. Basically everything that you can munch on in the car is some kind of baked good. Then I discovered baked oatmeal. It’s just like a regular oatmeal recipe – a combination of milk and rolled oats, but you add 1 egg and a bunch of delicious flavorings, bake it, and it holds together nicely *almost* just like a muffin. It’s a bit more delicate and should be stored in the fridge, but it’s been car-tested and so far we’re stain free!
Sometimes, even the best laid plans get thwarted. There I was, after work, at a honey tasting from an amazing local company called Waxing Kara. Kara Brook has made some amazing products that are local to Maryland but she’s gotten some amazing national recognition. She’s even been featured by Martha Stewart! What an inspiration.
So anyway, I’m having fun tasting 6 types of honey (the Spring honey is my favorite), trying every possible beauty product you could imagine made from honey, picking out (spoiler alert mom) Mother’s Day gifts, and in no hurry because the hubs is getting the kids and we’re going out to dinner.
And I get the call. Plans have changed, can I pick up the kids? Dinner out tomorrow night instead. [Read more…]
Yippeee! yahooo! It’s SPRING!
Why am I so excited, you may ask? Well, you probably don’t ask–who doesn’t like spring?
I am so excited because…WE GET TO LEAVE THE HOUSE. Cold, wet, grey weather does NOT mix well with young, active children. I can categorically declare that I can build just about anything with Legos and that I know every word in Frozen. It’s time to move on to outside activities. [Read more…]
Congratulations! We made it through another week! Doesn’t it often feel like you’ve finished a marathon by Friday night? Like you walk through the door and there should be confetti and a medal and champagne? [Read more…]
For your Sunday morning, I give you some fresh baked fruit-filled muffins. For your Monday morning I give you an awful commute, and some delicious and healthy fruit-filled muffins. [Read more…]
Sweet potatoes and I, we didn’t understand each other for a long time. They didn’t make sense to me. I dunno, I guess I feel like if you want potatoes have potatoes and if you want something sweet have fruit. Or chocolate. [Read more…]
Let’s all admit it…the best part of meatloaf is the crust. Sweetened by ketchup, the caramelized, crusty outside is reason alone to make meatloaf.
That’s one reason that I made these meatloaves individual-sized–to maximize the crust-factor. The other is that they freeze better and who doesn’t want their very own meatloaf for dinner any night of the week? Plus, the kids love that they get their own meatloaf. Territorial much? [Read more…]
This winter is the pits. Frigid, grey, slushy, and it. just. won’t. end. Here we are today on another snow day, this time with some actual snow, so at least that’s pretty.
The upside is: I have been really racking up the hearty soup recipes this season!
Here’s another one: Navy Bean Soup made in the slow cooker with ingredients I usually have in my pantry and freezer. [Read more…]
Barbecue is like an accent; how you cook it is indicative of all of the places you’ve ever lived or visited or tried barbecue.
For me, barbecue is pork. It’s pulled. It’s vinegary. And it’s also a bit sweet and spicy. Pork is southern, pulled is Carolina, as is vinegary. Sweet and tomatoey is Northern Florida (where it’s often sliced, what???). Spicy is kind of everywhere but more mid-western.
So yeah, that’s about right, I’ve lived all over and my barbecue tastes reflect that.
While nothing can replace real-deal smoked pork butt, these Slow Cooked Pulled Pork Sandwiches give me the flavors I crave for an easy weeknight meal.
The recipe calls for your favorite store bought barbecue sauce…I like Stubb’s since it’s got the sweet and spicy thing going on. Then I add a dash of Carolina with some extra vinegar.
- 2 cups pulled pork
- 1/2 cup barbecue sauce (I like Stubb's)
- 2 Tablespoons cider vinegar
- 4 hamburger buns
- 1 Tablespoon cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 cup shredded carrots
- 1 cup shredded cabbage
- Mix together pork, sauce and vinegar. Set aside.
- Make coleslaw: whisk together vinegar, sugar, salt, and mayonnaise. Fold in carrots and cabbage.
- Pile pork on hamburger buns, top with coleslaw. Serve.
The reviews? I think this one liked them!
On a cold, snowy day like this I think of warm, hearty food inspired by…the south? Yep, it’s New Orleans inspired Red Beans and Rice for dinner tonight. It started snowing earlier today than expected so I didn’t have time to go to the store. After rummaging through my pantry I discovered I had all of the fixings for a rich, hearty, and actually healthy meal right here at home.
The great thing about Red Beans and Rice is that you don’t really need to follow a recipe. Traditionally made on Mondays, it was a way to use the leftover bones from the weekend meals and stretch them into the week, so really it’s a scrappy kind of dish–use what you’ve got, give it some love, and you’ve got an amazing dinner for a crowd or for your family for a week.
If you’re looking for baby food ideas, this is a great one to puree up for some Stage 2 or 3 food. Just wait to add the creole seasoning and salt until near the end. When the beans are cooked but there’s still a lot of liquid, scoop some out, add some rice and away you go. The add the seasonings to the main pot and cook it down.
Since I was home (and didn’t get started until the afternoon) I did this on the stove. But you could just as easily do this in a crock pot. Just don’t soak the beans and put it on low all day.
- 1 pound dried kidney beans, soaked overnight and liquid drained
- 2 Tablespoons canola oil
- 1 large onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, chopped
- 2 Tablespoons tomato paste
- 1 Tablespoon creole or blackening seasoning
- 6 cups water or stock
- 1 ham hock and/or andouille-type sausage
- Salt and Pepper
- 1 bunch scallions, thinly sliced
- Chopped parsley, optional
- In a large, heavy bottom dutch oven, heat the oil over medium high heat until shimmering. Then add onions and cook until they're translucent, about 5 minutes. Add celery and peppers and cook until soft, another 5 minutes. Add garlic, stir until fragrant about 30 seconds.
- Stir in tomato past and creole seasoning and cook until tomato paste becomes copper-colored, approximately 5-7 minutes.
- Add drained beans, water or stock, and ham hock. If you're just using sausage put some in whole now to be discarded later, and save some for slicing and adding at the end.
- Bring to a boil, cover, and turn down to a simmer and cook for 2-3 hours over a very low heat until thick and rich. If it's still watery after an hour or so, turn up the heat and uncover to thicken.
- Season with salt and pepper to taste.
- Serve over rice and garnish with parsley and scallions.
And the kids couldn’t get enough. More please!
Plus, I’ve been working on transitioning my site from wordpress.com to wordpress.org. It’s still in transition, but let me know what you think so far!