This is one of the freshest tasting soups I’ve had in a long time. The typical garlic or onion flavor boost that starts most soups is absent here and it’s quite alright. With spicy radish and bright lemon, not to mention the decidedly springy asparagus, this soup is the closest I’ll ever get to doing a “cleanse”.
My husband leaves for work at 6:30 so when I get to the kitchen, the coffee is made and waiting for me. On weekends it goes like this – we wake up and don’t talk while he makes the coffee. While it brews I walk around the kitchen restlessly, not talking, sometimes stopping in front of the machine to stare at it. About five sips or so into our coffee we’re different people, chatting about our day to come or how we slept. Addiction? Yes, I think that’s what you call it.
I’m a drumstick newbie! There’s definitely something very feral about gnawing on drumsticks, I’m not gonna lie.
You never know how a recipe will work when all-purpose gluten free flour is swapped for the equal amount of all purpose wheat flour. I wondered about biscotti, as it’s already a fairly dense, crunchy cookie, if the differences would be negligible. If I like the snack as much as my gluten-free husband does, it’s a keeper.
Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on a daily basis. Time to get real.
On mornings we can afford to slow our roll, I’ve taken to making the kids french toast. Leo crushes it and Tessa is quite a fan as well, taking 20 minutes to eat her breakfast instead of her standard 45 (she’s the chattiest of Cathy).
This seems like such an obvious recipe to me that I looked it up first, to make sure it hadn’t been done a thousand times. There were a lot of just Boursin mushrooms, and a few Boursin and spinach stuffed chicken (um sounds amazing). Do you know what Boursin is? How many times can one say Boursin in a short paragraph?
For me this could be called “Grower’s Market” chili. I often get organic ground chicken from the meat guy and most of these veggies are readily available at the springtime market. This came together shockingly quick and was the perfect weeknight dinner. I think I’ve said this before but if/when cooking for folks who avoid gluten or dairy, soup is the best answer.
We eat a lot of pancakes. I make these pancakes for the kids in double batches and they’re always in the freezer, ready be put in the toaster for an easy breakfast. Rich used to partake (we’re talking 8-10 at a time) so he mourned the loss when he went gluten-free. So get this – I bought a gluten free mix!
Remember when I said you could have gluten free chocolate cake and it’d still be good? The cake I linked there is also dairy free and free of refined sugars, so it still has it’s place (and I’ve made it many times for a “wholesome” treat), but flourless chocolate cake is a renowned dessert that just so happens to not have gluten. I now know what I’ll be making for Rich’s birthday parties from here on out.
My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I always do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.
Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle.
I quite enjoy meals that look fancy but take no time at all. No time, and no real skill. We had this on a week night but I would absolutely serve it for company – guilt free and elegant is a rarity but the two most definitely make friends in this dish.
Another win in the crockpot. This tough meat was cooked down to total Thai tenderness. Say that three times fast.
To give you a “taste” to go with this visual, it’s melted Werther’s Original hard candies. Almost exactly.
No food processor, no standing mixer, no kneading – no lie! All you need is a bowl, a whisk, a spoon, and a baking sheet. Now some recipes I post here barely need the “how-to” pics as the directions are pretty standard; this recipe (and all that use yeast), benefits from the photos. I will show you EXACTLY how it should look so that you know things are working properly. This will make a simple recipe even easier, if that’s possible – and there is nothing tastier than fresh, garlicky, olive-oily bread.
Poor potatoes. Everyone hates on ’em but for no good reason, if you ask me. They’re a vegetable and they have more potassium than a banana. Plus, when they taste this good the health aspect pretty much goes out the window.
My least favorite part of using the crockpot? Drab colors. Not the case here with this fiery red thai-style chicken that uses all “real” ingredients (and pretty few ingredients, I might add). I also dislike when a crockpot recipe is any harder than “mix ingredients in crockpot and cook for 8 hours”. I mean, if it’s supposed to be easy it better be easy. Again – this recipe fits the bill. A definite make again for me as my house smelled stupendous all day and the meal tasted even better than it smelled.
Hopefully you have experience with the flavor combinations listed in the title and are already salivating. It’s difficult to mess this one up, kids.