I may have mentioned before that my baking skills WAY outweigh my photography skills–please keep this in mind as you peruse my site! So in an effort to get better lighting, I’ve started using the ottoman in my living room in front of our large bay window as my “staging” area. And there is always something I have to clear away to make room. So I thought, why not clue you in to what is littering my living room as I’m making steak tips. Today, that would be Duplos! This marinade is super easy, as all of my marinades are.
Archives for #cookingpalooza
I have become nearly “addicted” to salmon. There is rarely a week that goes by now that salmon is not on the menu and this is by far my favorite preparation. This marinade is easy peasy. Mix equal parts Balsamic Vinegar and Maple Syrup with a little sea salt in a zip lock bag. Add the salmon filets, squeeze out the air, mix to coat and refrigerate until ready. I’ve marinated these for days and as little as an hour–both give you the taste you want. When you are ready, sprinkle each with some sea salt, and then you can
How often do you make a big salad at the beginning of the week and by mid week it’s gotten all funky? Or worse yet, how often have you purchased all of the makings of a salad and forgot about them in the crisper–until it was too late! This is the answer to your problems! Each week, I buy the big box of mixed greens from the grocery store, which makes 6-7 pint jars of salad. It’s easy peasy and is all about the layering. First layer your “toppings”, i.e. chopped onions, cucumber, tomatoes, red/green pepper, asparagus, broccoli, etc. Then
This is our go-to breakfast item for my husband and me. Mir has yet to acquire a taste for eggs, and Zain prefers his scrambled. So I’m a bit of a short order cook in the mornings. They are super easy to do ahead and reheat quickly in the microwave. I tried to freeze them once and they got very wonky! So if you aren’t keen on keeping a full batch for the whole week, you can cut the recipe in half. The number of eggs you use, is the number of cups you will yield.
In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week. You certainly don’t have to do it ahead, but for me, that’s my lifesaver. I call it my Sunday Cookingpalooza! This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag. Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or
I love, love, love zucchini. It really doesn’t have much of a taste on it’s own, but it lends itself to some great possibilities. My favorite being zucchini bread, and my second zucchini pancakes! These are crazy easy and follows more of a formula then a recipe. Grate your zucchini with the skin on into a large bowl. In my case, I had two large zucchinis so it grated down to 6+ cups. You can use yellow squash as well and you can add grated carrots, onions, or other veggies of choice. Depending on the amount of zucchini you have,
When I was being interviewed for the “Change One Small Habit, Change Your Life” article for More Magazine, the author/interviewer Brian Alexander shared this recipe with me. It’s very versatile and can be tailored to your (and/or your kids) taste. You can use agave or maple syrup in lieu of the honey; add more or less brown sugar or substitute coconut sugar; and/or add in raisins, slivered almonds, or other dried fruits. My kids can’t get enough cinnamon so we load up in that department!
In January 2013, I had an “a-ha” moment, which followed on the heels of a very rough fall/winter. I lost my mom that August and following it I was a complete crank. Anything would set me off—everything was a bigger deal than it needed to be. This “anger” phase of grieving meant that I was a bit of a ticking time bomb. What exasperated the situation was getting behind schedule. If Zain wasn’t waiting by the door in his karate uniform and ready to go at the moment that we needed to leave, I would lose it. If we were
On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they