By now you can see how much I love roasted vegetables. Adding farro to the mix makes it even better. For those nights you don’t want meat. And by that I mean chicken. My husband is perfectly fine having chicken for breakfast, lunch and dinner but I get tired of it. This farro bowl is hearty and very filling. You got yourself some nice fall colors in this dish. Very halloweenish if you asked me. All I did was make some roasted vegetables and then realized the halloween colors are all in this dish! HA! In 15 minutes you have all the vegetables you need for a nutritious meal.
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My little guy will be 14 months next week! I keep thinking of all the baby gadgets I am still using a year later. Depending on what websites you read 14 months is still considered a baby. And some would argue it is toddler age. At a year old my son just got his first tooth and now days later the top tooth is coming in! A late bloomer compared to my first two boys. Here are the top 3 baby gadget must haves, during baby’s first year.
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I was thinking of what to call this salad. Besides the color orange, we have the colors of the rainbow in this salad. I decided on calling it the Rainbow Roasted Vegetable Salad. Here we have red peppers and red onions. The onions look purple. Not sure where red comes in! Then there is broccolini and kale, corn and chickpeas and lastly, the blue cheese. This salad was so filling and so good! I went shopping for the ingredients for a second time. On my list for dinner this week, AGAIN!
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Butter, garlic and lime! What an amazing combination. Cod is a fish that is pretty bland on its own. Which is great when you want to experiment with flavors. I don’t usually buy cod often but wanted something different. For lunch this weekend, I made a sautéed buttery, garlic cod with lime. If I had thought of the recipe in advance I would have let the fish marinate for a few hours before cooking. However, it still turned out delicious.
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I LOVE capers and olives! Do you? When I was pregnant with my first son I loved eating capers and olives. I would purchase the
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Due to the pandemic I can no longer send a lunch box container to school on the days my kids do attend school. I have to now be extra creative with food. Everything has to be packed in disposable bags, such as paper bags and plastic baggies. Sandwiches everyday is not doable. Probably because we do not eat sandwiches everyday at home! Pizza muffins for school lunch sounded like a great idea. The boys really love pizza and I mean very few people dislike pizza. Okay, I have met two people who don’t like pizza. Can you believe it! Naan pizza are delicious but changing it up makes it more appealing than having the same style of pizza everyday.
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Blog #129: Here is another post on cucumbers and salads! In my last post I made Cucumber Pumpkin Spice Bread. I had quite a few
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Cucumber season is from May through August. Just in time for the fall, I made a cucumber pumpkin spice bread. If you garden you may have an abundance of cucumbers. I have relatives who grow cucumbers and I have not been letting them go to waste. In the summer they taste amazing with a pinch of salt. A cucumber is made up of 96% water, which makes it super hydrating on those summer hot days. Now that fall is upon us and colder mornings you make be getting sick of cucumbers or just have no idea what to do what all those cucumbers! I have a couple of ideas to help you use them up!
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Besides dessert what can I make to incorporate fall spices into my dish? I had apples leftover from apple picking and wanted to use them since I plan on apple picking again LOL . Why not make an apple cinnamon sauce to serve over grilled chicken and use the leftovers for dessert?! Perfect! It was a nice sweet dish that had FALL written all over it. This was definitely a hit in my home and this apple cinnamon sauce will be a go to this fall season.
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To celebrate my 12 year anniversary, with my husband, I made some steak covered with chimichurri sauce and some scallops. I can’t believe its been that long already with 3 kids! We usually go out for dinner to celebrate at our favorite restaurant, which is also where he proposed! Times have changed as you all know with this pandemic and we now have a 13 month old who is attached to my hip. I decided to make a nice lunch for us to celebrate. The secret to my steak is this 4 ingredient Chimichurri sauce.
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