Posted at 4:04 pm , on October 30, 2018
While I do most of the cooking in our house, my husband is happy to jump in when necessary, and in fact, enjoys cooking whenever he can. He threw this salad together for me while I am deep into schoolwork in an effort to finish a paper before the kids come home from school. After 27 years of going to school (mostly on, a tiny bit off, and no, I am not joking about the 27 years), I am nearing the final stretch! Woooot!! In the meantime, salad and deadlines.
Romaine lettuce (just the head, torn into pieces)
Red Bellpepper (sliced into strips)
White onion (rough-chopped)
Pepitas, roasted & salted (pumpkin seeds)
Red cherry tomatoes
Hard-boiled egg (rough-chopped)
Not a lot of rules here. Use whatever quantity of ingredients look good to you and toss!
Any dressing will work, but he used an Apple-Cider Vinaigrette (click on link for the recipe). He used Maille-brand Old Style Mustard in place of the Dijon because he knows I think the seeds are purrrdy.)
Thank you, husband.
Posted at 5:17 pm , on April 21, 2018
My mother-in-law introduced me to Feta cheese, and also, to the Feta Toast. Her version is just the cheese; mine has additional toppings in the form of vegetables. Sourdough toast is best, but I’ve also used wheat bread; and in a pinch, a hamburger bun (see photo)! This particular iteration has raw asparagus (sautéed works beautifully as well!), scallions (aka green onions), and cherry tomatoes. So totally yummy.
Sourdough bread slice (or other bread), toasted
Extra-Virgin olive oil
Any assortment of vegetables (optional)
I recommend using a fork.
- Mix some amount of crumbled feta cheese with olive oil. Use enough olive oil that the feta mixture has slight or more yellow color to it. You’ll have to play with the ratio to discover your preference.
- Mix in black pepper. Again, to your preference. Sometimes I like it lightly peppered; sometimes I like it a lot peppered. We’ll call this a woman’s prerogative.
- Use the fork to spread a generous amount of this mixture on to your toast. Too thick and it’ll be like peanut butter on the roof of your mouth, but don’t be stingy.
- Eat as is or add vegetables! Sliced tomatoes, avocado, or my favorite, a handful of raw spinach or mixed greens with an additional drizzle of extra virgin olive oil and a sprinkle of sea salt.
- I have found that orange juice with a water back is a terrific accompaniment. I don’t know if it’s the fat or the salt, but the citrus cuts through something. The water? I just like to start my day with a chug of eight ounces of clarity.
This is quick & easy and such a satisfying way to begin the sixteen hours that is my waking day! Let me know if you try it and what you think. Additionally, the toast in the photo was made and eaten by one of my 8-year-olds. Gotta’ give credit where credit is due.
Posted at 6:53 pm , on April 2, 2018
Turns out, the reports of caramelization have not been greatly exaggerated (long-lashed wink to you, Mr. Twain). This process cannot be rushed, as I learned yesterday during the Great Ham Bake. Fortunately, the ham was delicious and the last-twenty-minutes-added burned pineapple is just yummy pineapple of a different color. I’ve given up trying to be perfect. How did your Easter cooking go?!
Posted at 12:33 am , on March 31, 2018
I looked up at the clock, realized it was after 6pm, and ran to the freezer to see what I could pull out for a quick dinner (definitely not unusual, but not preferred). Hunter Fieri’s Chicken Salad is quick & delicious, so I keep cooked, cubed chicken in the freezer for just such an occasion! I am not above throwing bags of chips and boxes of crackers on the table, but tonight I put in a little more effort, as evidenced by the bowls! Sliced avocados, sliced apples, and paper plates made this last-minute meal happen in less than 15 minutes. Other than using regular mayonnaise, I made it exactly as written. This is what my real life looks like. I hope I’ve given you a fresh idea for your dinnertime!