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BROWN RICE QUINOA PILAF
olive or canola oil 1 tbsp.
finely chopped onion 1 cup
grated carrot 1 cup
long grain brown rice 1 cup
prepared chicken broth 3 1/2 cups
quinoa, rinsed & drained 1 cup
dried cranberries 1/2 cup
Heat olive oil in large saucepan on medium. Add onion & carrot.
Cook, uncovered for 5 to 10 minutes, stirring often, until onion is
Add rice. Stir until coated. Add broth. Stir. Bring to a boil.
Reduce heat to medium-low. Simmer, covered, for 20 minutes, without
Add quinoa and cranberries. Stir. Bring to a boil. Reduce heat to
medium-low. Simmer, covered, for 20 to 25 minutes, without stirring,
until rice and quinoa are tender and broth is absorbed. Makes about
Tuesday, August 31, 2010
Tuesday, August 17, 2010
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Thursday, August 12, 2010
1. Peel and roughly slice the carrots; slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
2. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 TBL of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 12 minutes, with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
3. Meanwhile, drain your beans. Break up the cauliflower and broccoli into small florets. Roughly chop the spinach. Quarter the tomatoes, removing any stalks.
4. Add the boiling broth to the vegetables in the pan. Add your cannellini beans, cauliflower, broccoli and quartered tomatoes. Give the soup a good stir, and bring to a boil. Reduce the heat and simmer for 10 minutes, or slightly more.
To Serve Your Soup:
1. Add the spinach to the pan and cook for a further 30 seconds, then remove the pan from the heat. If you like your soup a little less chunky, you can take out half of it, blend it (using our favorite tool, the immersion blender) then stir it back into the pan. (If using an immersion blender, there’s no need to take out the soup for blending and returning to the pot.)
2. Season carefully with salt and pepper. Ladle the soup into serving bowls and finish with a drizzle of extra virgin olive oil.
Serves 6 to 8
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Thursday, July 29, 2010
It's been awhile since I've posted a recipe! We've been busy "nesting" and getting our freezer filled with easy snacks & meals. Everything from muffins to loaves, to cooked hamburger (easy to through together sauces or tacos!), to meatballs... today was SCONES! YUM. I love them, and with all the fresh blueberries in the stores, this is the perfect time to pull out my favorite recipe from Martha Stewards website. Click here to view her link. Oh -- and ENJOY! ☺
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
- Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.