* 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!