One of my mom’s favorites was date cake, which I always avoided. Growing up, dates seemed nasty–like in the same category as raisins (just giant ones at that). But man, was I missing out. I didn’t make this recipe until I was married to my husband who is originally from Pakistan and LOVES dates! Seriously, he can’t get enough of them. So this has become one of the frequently requested recipes from all of our Muslim friends, especially at Ramadan, which we are celebrating right now. While it’s definitely in keeping with Southeast Asian cuisine, it’s 100% Midwestern! At Ramadan
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This is a recipe that I got from the Des Moines Register when I was in middle school. At the time, my brother and I were on our own for the summer, and this recipe was from an article on “How to keep busy in the summer.” One of the suggestions was to watch TV without the sound and try to lip read. Yeah–it sounded just as ridiculous 30 years ago! In any case, these are one of my favorites since it combines oatmeal and peanut butter–one of my favorite combinations and then throw chocolate chips and M&Ms into the
For the month of March, my video challenge is to “beat March madness” with weekly family fun nights. The only requirements–they have to happen at home and be focused “in the round”, not facing a screen. Easy, right? Our typical family fun night is home made pizza and a movie. But kids movies can not hold my husband’s attention, so he starts to wander and I can always find something to busy myself with and next thing you know, we are not family focused at all. So we’ve set out to try a few new things. Our first attempt was
I recently did a post on how you need to accept that you need a grocery list as the first step to meal planning. In that post I did a theme for each night of the week to help get the ideas flowing for potential dinners. For Monday I did “Meatless Monday”–there was also Taco Tuesday, Wacky Wednesday, Throwback Thursday and Fishy Friday. We have done meatless Mondays many times, but not due to the global movement that has become Meatless Monday, but more because it’s nice to take a break from the regular “meat and potatoes” and it’s fun
This is by far the easiest coffee cake recipes you will ever run into. It can be whipped up in less time than it takes to preheat the oven and it only takes 20-25 minutes to bake. Can you say, instant gratification? My boys love it! I make mine gluten free by using a gluten free one-to-one baking flour blend and dairy free with almond milk and Earth’s Balance ‘butter’. Since it has 3 teaspoons of baking powder it leavens very well in spite of being gluten free. Enjoy!
My boys live on waffles and way way back when Zain was little I would buy frozen waffles from the grocery store because they were easy and seemingly nutritious–right?!?! But over time, as I would make waffles on the weekends, Zain would revolt against the grocery store waffles, which was a compliment, I guess, but seemed like way too much work to make waffles every day. So instead, I started making large batches on the weekend. Enough for them to eat them for a weekend morning and enough to freeze for the week. Once they are cooled, I put them
I’m lazy when it comes to carrots. For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them. My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food. So these muffins are the next best thing. They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful. Whenever I
Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
I always start my week with baking/broiling/grilling, or preparing in some fashion, six chicken breasts and I always pick up a rotisserie chicken from the grocery store. So I am bound to have left over chicken on a regular basis. This recipe works great with any left over chicken–white or dark meat and is a twist on a typical chicken salad. I typically eat this over a lettuce salad where my husband would prefer it in a wrap.
My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux