I’ve noted before that my little guy is challenging to feed. He’s actually really easy to feed if you only want to make PBJs or grilled cheeses. But I’ve finally found the solution to getting him to try almost anything–other than giving him a sticker–he does most anything for a sticker at least once. It’s to bread it–make it a nugget. Last week he ate almost an entire piece of eggplant because it was breaded–that’s a win in my book! So I made up these fish nuggets and they were a big hit. I made mine gluten free, but they
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One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house. This recipe is taken from the Better Homes and Gardens cookbook–my favorite! This page is so gunky (that is a technical term) that you can hardly read the recipe anymore. This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch. The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking. The bread can be
It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far! Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week. What if I don’t have time to pull together a dinner? What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken? This is typically what happens.
This is one of the first things that my Grandma Molgaard taught me to bake as a child and it still conjures up happy, caloric memories! As a result, I have an obsession with pumpkin. The one thing that made my Grandma’s oh-so-much-better than mine is that she made them in small coffee cans–so there was so much “crust”. I make mine in mini loaves (I know, I go on and on about the merits of mini loaves) so that a.) they are done faster and b.) we can eat some now and freeze some for later. Who am I
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.
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
During the fall (and spring, summer and winter) I can’t get enough cinnamon and one of my favorite cinnamon recipes is for Snickerdoodles! Plus it’s just fun to say! This is a quick recipe that was also easy to convert to gluten and dairy free even. This photo is from this last spring when I made a double batch and packaged them up for the teachers at the boys’ school. In retrospect, I was a bit cruel, because I should have tripled the recipe –because many went without. But those that had them, loved them. They are still stopping me