Chicken Tomatillo Wrap
June 13th, 2008
Rachel loves Real Simple Magazine and we have always found their recipes to, truly, be simple. She picked a couple at random the other day and the wrap was one of them. The wrap is really fresh and seems quite healthy. It has avacado, broccoli, pine nuts, tomatillo salsa, and tomatoes — all really healthy fresh ingredients. We made the recipe from the magazine but halved it and ended up eating it for a few days of lunch and dinner in a row. I sneaked a little sour cream in mine, but don’t tell Rachel! Whip these up on a hot day to save from turning on the oven or stove. Here’s what we did: (…read more and get the recipe)
100% Whole Wheat Bread
June 12th, 2008
This blog post has been a long time coming. Every time I make bread, and I make it often, I think I should post it! Well, lately I’ve been in the posting mood, so it’s your lucky day! This bread recipe has been such a blessing to me; the bread comes out perfect every time (with the exception of using bad flour). I like to use whole wheat, but sometimes I sneak in 1/2 cup of regular flour. You would definitely want to do that if you don’t have good quality whole-wheat flour. Here are all of the tricks I have learned from making bread over the past 18 months or so: (…read more and get the recipe)
Strawberry Chiffon Shortcake
June 12th, 2008
Rachel has an obsession with this food blog, so naturally she always wants to try out recipes. I don’t blame her, the photos and ideas look so perfect. So my sister-in-law had her 21st birthday a few days ago so Rachel set out to make her the strawberry chiffon shortcake from the blog for her. I love strawberries and whipped cream (who doesn’t?) so I was sold on this cake the instant I saw the photo. When she finished it last night we sliced into the tall, beautiful, 3-layer treat and enjoyed it with the birthday girl. The cake was light and fluffy and the lemon zest did indeed offset the missing flavor of butter (as is suggested in the blog). The whipped cream and fresh strawberries added to the flavor and texture to create a delicate and delicious cake. We decided the only think we’d do different is put whipped cream around the sides next time. (…read more and get the recipe)
Perfect Whole-Wheat Blueberry Muffins
June 10th, 2008
Who would have known, a 100% whole-wheat muffin recipe can actually be moist and delicious! Rachel and I typically have a big breakfast/brunch on the weekends and make a huge mess in the kitchen doing so. I woke up a bit earlier than Rachel and decided to make her muffins the other morning as part of our regimen. Now Rachel doesn’t usually like the whole-wheat goodness like I do so I wanted to do it right. Well, taking some hints from my chocolate chip-cookie recipe (they were also so moist and delicious!), I whipped some muffins up that topped them all! To help support local and more humane food practices you can try using milk from a local dairy, eggs from your local farmer’s market (or neighbor/co-worker as we do), and other locally produced goods as they are available near you. Here’s what I did: (…read more and get the recipe)
Rustic Vegetable Soup
June 9th, 2008
YUM! I am exited to share this recipe with you. I really loved cooking and especially loved eating this soup. It warmed my insides and had a wholesome texture that brought back memories of visiting my Grandma. The unique flavor of leek, heartiness of cabbage, and healthy carrots I feel make this soup a quick and easy meal that you can make and enjoy for the whole week — or feed a large family or group of friends. It’s a light soup but it still filled me up. Rachel said that it needed some potatoes, so next time I think I’ll add those. Here’s what I did:
Ingredients:
- Olive Oil
- 3 long celery stocks diced
- 3 large carrots chopped
- 1 large white or yellow onion chopped
- 1 large leek chopped (white portion)
- 1 whole green cabbage
- (Rachel suggest 2 or 3 medium potatoes)
- 1 teaspoon lemon zest
- Sea Salt and Freshly ground pepper to taste
- 2 teaspoons chili powder for a kick
- 64 oz chicken broth or vegetable broth for vegetarian/vegan
- Water
Directions:
- Heat the olive oil in a large stock pot over medium
- Add all the vegetables and heat them up until they begin to get soft (about 5 to 10 minutes)
- Add the broth
- Cover the rest of the vegetables (as needed) with water
- Bring the pot to a slow boil and let it simmer for 20 minutes.
- Serve the soup in a big bowl with some fresh Italian bread and garnish with some parsley.
I hope you enjoy it!
