photo RecentPosts-1.jpg

Saturday, March 31, 2012

Mixed Green Salad With Beet Vinaigrette

First of all, this recipe is why I read blogs.  Because if I didn't read blogs, I wouldn't know about The Galley Gourmet.  And if I didn't know about The Galley Gourmet, then I wouldn't have seen this recipe.  If I hadn't seen this recipe, I wouldn't have pinned it to Pinterest.  If I hadn't pinned it to Pinterest, I wouldn't have made it.  If I hadn't made it, I wouldn't have experienced the magnificence of it on my taste buds.  And if I hadn't experienced the magnificence of it on my taste buds, all would be wrong with the world.

Now, with that said, click here, so you too, can experience the magnificence of it on your taste buds.


I have a few notes.  First, I wanted this salad last night, but I didn't want to go to the store, so I used canned beets.  I roasted them up just like I would have with fresh.  Second, I used the whole can, which may have been more than the one cup amount called for, because I ended up using quite a bit more water and oil than called for and it was still awfully thick.  I'll thin it out some more when I eat it again tonight.  Third, I only had 1/4 cup of veggie oil, so I used olive oil to make up the difference.  And fourth, I didn't have a Granny Smith apple, so I subbed a Gala.

Here's the salad coming together at my house:




I wish my photography skills could do the color of the vinaigrette justice.
It was really quite amazing.
During dinner, we played, guess what's in the dressing.
After The Dad and kids guessed every fruit and and berry under the sun, The Girl finally won with beets.
And that's after tasting it!


The recipe calls for goat cheese and pistachios.
I just happened to have this:




I know!
Clearly, this salad and I were meant to be together.

Here she is on my plate:





This is officially my new favorite salad dressing.
I'm gonna be tryin' it out with all kinds of fruit-cheese combinations.
Now go get that recipe!

Friday, March 30, 2012

Spring Is In The Air: A Kid Lunch

More like rain is in the air, but a girl can dream, can't she?

The Kid has been home from school all week for spring break.  So far, today is the only day I've wanted to kill them.  We haven't done anything exciting outside of the house.  Going to places where there are mobs of other kids is not my gig.  We've done A LOT of coloring.  A lot.  Watched movies.  Read books.  Played board games.  And quite a bit of just layin' around with each other.  Not a bad way to spend the week.

Today's Fun Food Friday lunch was inspired by several pins on my Kid Lunch Ideas board.  Flowers are pretty easy, and since it's officially spring and all...

I used cucumbers, carrots, cheddar cheese, dried cranberries, grapes, bananas, mini M&M's, and the creature at the bottom is peanut butter and honey on a whole wheat tortilla.  It's supposed to be a snail.  Tilt your head and use your imagination.  The rest of the roll-up was consumed separately....I couldn't get it to fit.

Here's lunch on the plate:







I'm glad it's Friday, but sorry to see the week go.
But, it's family movie night!  This will be our third Friday of a new weekly activity.  I decided we needed something to look forward to during the week as a family.  
The kids and I walk to the Red Box and they take turns choosing a kid-friendly movie.  Then they get to pick out a treat from the store.  And I get to pick one for The Dad and I.  :o)  So far we've seen Puss And Boots and Gnomeo And Juliet.  We've tried to get Tangled, but it's always out.  It's The Kid's pick this week, so we'll see what we get.  
Now, if it would stop raining for 30 minutes so we could get out the door, that would be greeaaaat.
Happy Friday!

Wednesday, March 28, 2012

The Lungwort Is Blooming!

I can't remember how long ago my mom gave me a piece of this, but it has since been divided into three clumps.  Those three clumps have spread like wildfire.  It's such a pretty blue. 












Last year, she gave me a start of one we've always called Speckled Spring.
It's just now starting to bloom.




Tuesday, March 27, 2012

Easter Recap

Did you know there's only 12 days until Easter?!  How the heck did that happen?  I haven't drug a single bunny or egg out of the attic yet.  Luckily for me, I hosted dinner last year, so it's on my sister this time. 

Since I haven't done a single thing that involves plastic grass or baby chicks, here's a few posts from last year:

(Click the title to open the original post in a new window or the photo to go to the Pinterest location.)
















Monday, March 26, 2012

Marmalade Shrimp (and chicken)

This is another one from my binder, although, I can't remember the last time I made it.  The recipe originally came out of our newspaper.  Since I'm not a shrimp fan, I added some diced up chicken breast for myself.  This is really, really good.  I'll have to remember to make a note on the recipe this time.  Normally, if a new recipe makes it into The Binder, I give it a star rating, the date I made it, and any notes to remember for next time.

The bonus with this one is, it comes together super fast, including the prep.

Here's the recipe with my notes:

Marmalade Shrimp

Sauce:
2 cloves garlic, minced
1/3 C orange marmalade
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp rice vinegar
2 Tbsp sherry or cooking wine (I used a bottle of white wine I had open)
1/2 tsp cornstarch

Shrimp:
3 Tbsp peanut or vegetable oil, divided
1 pound shrimp, peeled and deveined (I used 1/2 pound each of shrimp and chicken breast)
4 green onions, sliced on the diagonal into 1/2-inch lengths (I didn't have any so I subbed red pearl onion)
1 1/2-inch knob ginger, peeled and julienned
6 dried red chiles or 1/2 tsp crushed red pepper flakes (or to taste) (I used the flakes)

To make sauce:  Mix together all the sauce ingredients.  Taste, adjust seasoning and set aside.

To make shrimp:  Heat a large skillet over medium-high heat.  Add 1 tablespoon oil and stir-fry the shrimp just until they are almost, but not entirely, opaque.  (If using diced chicken, stir-fry it until almost done before adding shrimp).  Remove the shrimp from the skillet and set aside.  Add the remaining 2 tablespoons oil to the skillet and add the green onions, ginger and chiles.  Stir-fry for a few minutes, until the aromatics are just beginning to color.  Take the sauce, give it another stir to combine and add to the pan.  Increase the heat to high and cook, stirring occasionally, until the sauce thickens.  Add the shrimp (and chicken) back to the pan, cooking an additional minute while stirring to coat.

We had ours with steamed rice and green beans.

Here's The Dad's on his plate:





Here's mine:




Oh, and by the way, I don't normally serve our rice like that, but I will from now on.
The kids both ate their weight in it 'cause I did smaller versions on their plates like that too.
They both kept asking for more "cute" rice.
I'm thinkin' I need to serve everything formed out of a ramekin from now on.

Sunday, March 25, 2012

Honey Oatmeal Muffins

This recipe has been around a day or two. I can remember eating these as a kid. 

I was going through my binder this morning looking for a muffin recipe and came across a page my mom had typed up for me.  I had all the ingredients and hadn't made them in years, so into the oven they went.



Here's the recipe with my notes:

Honey Oatmeal Muffins

2/3 C milk
1/3 C vegetable oil
1 egg, beaten
1/4 C honey
1 1/2 C oatmeal
1 C flour (I used half all-purpose and half whole wheat)
1/2 C raisins (I prefer dried cranberries, so that's what I used)
1/2 C chopped nuts (I remember my mom using sunflower seeds, so I went with those)
1/3 C packed brown sugar
1 Tbsp baking powder
3/4 tsp salt

Combine milk, oil, egg and honey.


Combine remaining ingredients.


Add wet ingredients to dry and stir just until moistened.



Fill lined muffin tin.



Bake at 400 for 15 to 18 minutes.

 


Slather on some butter and eat up.




Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover