What’s Cookin’? Winter 2014 Edition


* Quinoa is my new favorite thing to eat for breakfast: plain with butter, smothered with cheese or topped with a soft-boiled egg. (Oh, and you can freeze quinoa – just like rice.)

* Now that we have switched to the breakfast bar Monday through Thursday, we have been making a big breakfast for dinner on Tuesday nights. The leftovers are then part of the options for the next morning.

* Coconut sugar! Where have you been all my life? I’ve replaced white sugar in my coffee and 95% of our baking.

* My new favorite cookbook is The Gluten Free Girl Everyday – and I’m not even gluten-free.

* My brother-in-law is a great cook. While he was here in August, he made an amazing shrimp appetizer that we have made several times since. Saute garlic in butter and olive oil with a generous spoonful of tomato paste. Add about a cup of white wine and cook the shrimp. Serve on top of little toasts. We made this for dinner two nights in a row when we were at the beach.

* My sneaky way to get more protein into Jude’s soup? Puree a cup of white beans with the stock. I then add all the regulars: carrots, celery, onion, chicken, lentils and spinach. The beans make the broth slightly creamy and give it a nice body. He’s none the wiser.

* My sourdough starter was rather lackluster in its performance. For some reason, I started storing it in the refrigerator instead of on the counter. I take it out once a week to bake and it’s back in top form.

*One more thing about sourdough, this ebook has really clarified lots of details I didn’t know. It’s free when you subscribe to the Cultures for Health newsletter.

* I have been cutting back on grains. Hummus and kalamata olives served on napa cabbage leaves is a crunchy and yummy lunch.

We are still working through our pantry challenge, just not as intensely. Here are our best discoveries:

* Make compote with all that frozen fruit. Easier than making jam, less guilt than making cobbler. I altered this recipe by subbing coconut sugar (and only using half a cup).

* Mix a variety of leftovers with a white sauce, top with a biscuit dough and bake. Think chicken pot pie surprise!

* Add a cup of frozen pumpkin or other winter squash to almost any soup. The broth takes on a rich orange color and there is no noticeable flavor change, except for maybe a slight sweetness.

* Press thawed sugar cookie dough into a pie plate and bake. Top with jam for an easy quick dessert.

What’s been cookin’ at your house?? Do tell!

9 thoughts on “What’s Cookin’? Winter 2014 Edition

  1. We just discovered roasted chickpeas. What a versatile, yummy addition to soups and salads, plus we all love snacking on them!

    What is the breakfast bar? I must have missed that.

  2. Hi Sheila,
    We just love quinoa for breakfast too! Olive oil, a sprinkle of salt and handful of pumpkin seeds or diced avocado–yum…
    And yes, I know you’ve talked about your breakfast bar before, but how does it work exactly? Is everything pre made and you just pull it out of the frig? Please share…I’d love to try it!

  3. Pingback: Super Simple Menu Plan | Waldorf-Inspired Learning

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