Posts Tagged recipe
These are threes things I am enjoying this week:
I tried this recipe for Ham, Cheese & Spinach Puffs and it’s a keeper! I like recipes that teach me a new skill. This one taught me how to make a béchamel sauce. We had a few hot from the oven for dinner with a good bit of salad. The rest I stored in the refrigerator and they make great lunches warmed up or cold.
I’ve been reading this review of Go Set a Watchman. I pre-ordered Watchman and I am looking forward to reading and thinking through it with my friend Tiffany. We are starting our mini-book club back up with this book. (We last read Z: a Novel of Zelda Fitzgerald and The Paris Wife. They make very good back-to-back book choices for a book club interested in historical fiction.)
It’s just too hot to be outside or out of the pool right now in central Texas. But for some reason I just can’t stop looking at quilts and quilting patterns. This one is a beauty!
recipe: egg, sausage, kale & red pepper muffins
I have never liked eggs. My earliest memory of them are of being (kindly) compelled to eat a scrambled version. My second earliest egg memory is of my sister and I begging mom for “eggs in pancakes”. We wanted to mask the taste with delicious syrup!
Now that I am “grown up” and inching closer to 30 with each passing day, I have determined to find a way of eating eggs that I enjoy. I saw this paleo recipe and thought it sounded good and worth a shot.
These muffins are delicious! I might not be fully converted to eggs, but this muffin version filled with delicious flavors seems a good start.
You will need:
1/4 lb. of ground sausage (I used Italian sausage, nice and spicy!)
A handful of kale washed and chopped
1/4 cup of red pepper, chopped
salt and pepper
Pre-heat the oven to 350°.
Brown the sausage and then set aside to cool.
Whisk the eggs and then add the sausage, kale, and red pepper.
Season with salt and pepper.
Fill muffin tins 2/3 full.
Bake for 20-25 minutes.
I used a mini-muffin pan and it worked beautifully. You can store them in the frig and then re-heat in the oven, but they won’t last long. Too delicious!
recipe: simple pesto
I don’t think there is anything easier or tastier than whipping up a batch of pesto. I like having it on hand to toss into pastas and other dishes.
make your own vegetable stock
Last year I discovered the magic of making my own stocks. It’s so easy and what you get is so much more delicious than what comes in cans and packets. It’s a great way to prolong any harvest from your garden or use up any vegetables you have on hand while filling your kitchen with an essential ingredient.
Roughly chop: 3 stalks of celery, 4 onions (it’s nice to use a variety), 2 leaks outer leaves removed, and a handful of radishes. Peal and crush 8 cloves of garlic.
Heat some olive oil in a large sauce pan and sauté veggies until soft.
recipe: potato and broccoli soup
Friday night, I was rummaging around in the kitchen trying to figure out what to make with the odds and ends still in the pantry.Luckily, I came across this recipe from Food & Wine Magazine and it was the prefect dinner for a chilly winter’s evening.