day 30

had to add the recipe
to this 365 shot
yes, it's that good
the girls agree.

in one pot
2 c quinoa
4 c h2o
1 t 'better than bouillon' organic chicken base
cook as directed on box
(come to a boil and simmer for approx 15min covered)

heat large pan for stir-fry
add a little olive oil (or you could use sesame oil...i wasn't in the mood)
we used
4 garlic cloves diced
5 carrots
4 stocks of celery
1 head of collard greens
leftover pan roasted beets
2 c broccoli
1 T black sesame seeds
approx 2 T liquid aminos (way better than soy and good for you)

cook until veggies are bright colors....over cooking=bad :(

season to your liking!
delish

*** edited to let you know the new name for quinoa is 'eyeballs'...name courstesy of zoe, ruby and stella.

elephant ears

or
if you want to be fancy
palmiers
or
if you're feeling lovey dovey
hearts

this is the recipe where i say
'omg! i can't believe i've never made these before'
they.are.that.good
and
easssssssy!


400
1 1/2 c sugar
2 sheets pepperidge farms puff pastry, defrosted

i defrosted my dough overnight in the fridge so it was still cold enough to work with
take about 1/2 c of sugar and spread on counter/cutting board/whatever
lay out one sheet over the sugar
take another 1/2 cup of sugar and evenly sprinkle on top of dough
use your rolling pin to iron out the sugar onto the dough
(you're not really trying to flatten the dough)
fold each end towards the center two times
than close like a book
you'll end up with six layers
cut 1/2" slices
lay out on parchment lined pans like above
bake each side until golden
repeat with second sheet
you won't need anymore sugar on the counter
just an extra 1/2 cup to sprinkle
eat
yummmo!

Popovers...

Popovers...
So easy.
Delish.
Everyone loves em'
Go make them.
NOW!

makes 12
preheat oven to 425

1 1/2 T unsalted butter, melted
1 1/2 cups all-purpose flour
3/4 t kosher salt
3 extra-large eggs (I never have extra large so I use 4 large)
1 1/2 cups whole milk room temp (I don't use whole I use 2% plus 1/2 & 1/2)

Recipe calls for popover pans or custard cups...I have neither. Instead I use a muffin tin. While preheating the oven stick the muffin tin in too for a couple of minutes. Once it's good and hot take it out and butter it with a solid stick...sooo much easier than any other way! Whisk all the ingredients together until smooth. Mixture will be thin. Fill the muffin tin. Bake for exactly 30 minutes and no peeking!!!!

Serve hot with extra butter (of course!)

A quick little post...

Just in case you've forgotten (cause I almost did ;) The kiddlets are on vacation this week so the little bit of free time I count on when they're in school has evaporated. Things will be back to normal next week...ahhhhh.

****

I've felt so unproductive all week!!! I'm ready to get back into the swing of things! I made the cutest tee today! I'll post tomorrow. The light was gone before I was done so you'll just have to sit tight.

****

Here's that recipe ladies...

To make a lighter version you could bake these on a cookie sheet at 425 until they look lightly browned. You could also use corn flake crumbs, panko, a gluten free bread crumb or wheat germ to replace traditional bread crumbs :)

1 or 2 eggplants sliced thin (long or circles...up to you!)

Bread crumbs mixed with light salt, pepper, any spices you like and grated Parmesan cheese.

2-3 eggs mixed with a splash of water.

Flour with a hint of salt and pepper.

Olive oil for pan frying.

Loaf of good crusty bread.

Mayo mixed with 1 minced garlic clove, splash of lemon juice, any spices you like.

Roasted red peppers...I use the kind in a jar :)

Fresh mozzarella cheese.

Dip the eggplant in the flour mixture, then egg mixture and lastly the bread crumb mixture. Fry until lightly browned on both sides. If you're baking place them on a parchment lined cookie sheet to omit the use of olive oil. Turn to get both sides nicely browned.

I usually use either an Italian or French loaf of bread sliced horizontally. I place the eggplant then the roasted red peppers and then the cheese on one side. Toast in the oven until the cheese is melted. Make sure you put the bread that doesn't have any toppings into the oven to toast too! When done, load on that mayo mixture...it really makes the sandwich delish!

See you tomorrow!

xo

ahhhh berries...

we took our first trip of the summer to butternut farm and stocked up on fresh raspberries! i love going there...it's so peaceful and beautiful. we had hoped to pick blueberries too but they were done for the day so another trip is already planned for later this week when we'll be able to pick peaches too. i had no idea just how many berries we had picked until we all put our baskets in the wagon...ooops, too many berries!

Plum's Raspberry Muffins

2 sticks of butter (i used salted but you could use unsalted too)

2c sugar

4 large eggs

4c flour

3t baking powder

1t salt

2t pure almond extract

1c sour cream

1/2c-3/4 c milk

4c fresh raspberries

preheat oven to 375. combine softened butter and sugar. mix in eggs and almond extract. add baking powder and salt. stir in flour, sour cream, and milk. fold in raspberries gently. bake for approx 30min until toothpick comes out clean.

note: i added a little bit of sugar to the tops of the unbaked muffins as i thought maybe the berries might be too tart. i'm glad i did it because it added a perfect amount of sweetness and a little added crunch.