Feeds:
Posts
Comments

Posts Tagged ‘recipe’

We were blessed with not one, but TWO days of perfectly fluffy snow to play in over the weekend! Without too much hesitation (It was only in the single digits) Evan and I put on a few layers and loaded up the car with our skis and poles.

XC Skiing January '14 -4We made our way to the local fields where some of our friends had already laid down some nice tracks.

XC Skiing January '14 -2No paw prints here…much to the dogs’ dismay they were not invited along on this adventure. Denali has a history of running away while we’re cross country skiing so he’s lost privileges. Poor King has to suffer for it, but that’s a small price he pays for having a brother. We do the best we can, what can I say?

XC Skiing January '14Cross country skiing is such a new sport to me since I’ve only ever been a handful of times. Even though I’ve had my own pair of skis now for 4 season they’ve only really been used as many times. Needless to say, I only wiped out once.

XC Skiing January '14 -3It proved to be a fantastic workout. I enjoyed it, but the best part about cross country skiing is always peeling off all your wet layers afterward.

Homemade Hot ChocolateOn second thought, it might actually be snuggling up in some blankets with a piping hot cup of hot chocolate especially if it’s homemade!

Homemade Hot Chocolate 3

Vegan & Sugar-Free

This recipe uses only 3 ingredients! It’s almost as easy as making those preservative-laden packets of instant hot cocoa. It makes a single serving. No worries though. If you have an army of snow bunnies simply multiply each ingredient by the number of bunnies.

  1. 1 cup dairy-free milk of choice (I used Suzie’s Quinoamilk Beverage, Plain Unsweetened* This product does not have the carcinogenic food additives carrageenan and “natural flavors” like most other dairy alternatives.)
  2. 3/4-1 tablespoon raw cacoa cocao powder
  3. 1 tablespoon honey (or agave for vegan)

Heat the milk in a saucepan on low for about 5 minutes. Add the cocoa powder and sweetener of choice. Stir until all lumps and stickiness have dissolved, about 5-8 more minutes. And serve.

*I, Laura Decker, am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com (i.e. so I don’t starve to death.) That being said, I do personally use and LOVE this product!!

Read Full Post »

As cliche as it may sound, the storm is passing…and everything is starting to look more beautiful than I ever remembered.

With the antibiotics taking their course and giving my overtaxed immune system a serious boost, my ailments are slowly releasing their death grip. Sayonara Lyme!

And I had enough energy to carry me through multiple chores, which felt more like pursuits of bliss!

Some of the highlights of this Suzi Homemaker’s day included:

Taking Mr. Denali for a stroll through suburbia.

Putting fresh sheets on the bed…

because crawling into clean sheets at day’s end is sheer bliss. And on my list of top 100 ordinary indulgences. (I spy a future post, or two.)

Spotting these at the grocery store!

I hate to admit it, but coffee just tastes better when it’s in a pretty cup and stamped with a well-branded logo of a siren. To me anyway. It’s quite possible that I’m just a lemming, and a sucker. These coffee travelers at least mimic the pretty cup part of the equation. I happened upon them while browsing the back-to-school section at Wegman’s. I am also a sucker for back-to-school crap. No, I am not of school-age. My psychoanalysis on this matter concludes it might be because it invokes feelings of new beginnings and fresh starts.

Experiencing flavored almond butter for the first time.

It did not disappoint, especially since it was expertly paired with oats. These little packets of heaven just might be the cure for portion distortion with nut butters (A terrible disease). And they’re easy. All you have to do is snip off a little corner and squeeze the gooey goodness into your mouth like candy! Or you could be a crazy person and proceed to then cut the packet completely open and lick up every last bit. Just sayin’.

And cooking my all-time-favorite soup, minestrone.

This isn’t your ordinary minestrone. This is my minestrone; so good that Evan’s eyes lit up when he found out what I was up to in the kitchen. That speaks volumes considering their was a time in the not-so-distant past when Evan relied solely on Domino’s pizza and Wawa hoagies for sustenance. I’d also like to add that this recipe calls for vegetables and is completely lacking in meat. Volumes I tell you!

Oh, the anticipation. This deliciousness smelled a-m-a-z-i-n-g as soon as it hit the stovetop in all its bubbling, herb-infused, soupy glory.

Titanium Cheeks!!!

*commentary omitted.

Laura’s tip of the day today: Laminate recipe cards you use and abuse! You will thank me next time you spill.

The Recipe: (It’s easy. I swear)

15 Servings/Prep & Cook Time about an hour

3 Tbsp Olive Oil
1 C chopped white onion
1/2 C frozen cut Italian green beans
1/2 C chopped zucchini
1/4 C mined celery
4 tsp. minced garlic
4 C vegetable broth
2 15oz. cans red kidney beans (drained/rinsed)
2 15oz. cans great northern white beans (drained/rinsed)
1 14 oz. can diced tomatoes (drained)
1/2 C carrots, chopped
2 Tbsp minced fresh parsley
1 1/2 tsp dried oregano
1/2 tsp ground pepper
1/2 tsp dried basil
1/4 tsp dried thyme
5 C hot water
8 C fresh spinach
1 C medium shell pasta

Heat olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in oil for 5 mins. or until onions begin to turn translucent.

Add vegetable broth to the pot, plus tomatoes, beans, carrots, hot water, and spices.

Bring soup to a boil, then reduce to low heat and allow to simmer for 20 mins.

Add spinach and pasta and cook for an additional 20 mins. or until desired consistency.

Calories: 120, Fat 3 g, Sodium 540 mg, Carbs 18 g, Fiber 5 g, Protein 5 g

Read Full Post »

Rosemary Chickpea Veggie Wrap

This vegetarian/vegan wrap is not just for hippies. It packs a surprising amount of protein with the addition of sunflower seeds and chickpeas. The unique combination of ingredients including lemon juice, rosemary, and dijon give a fresh, flavorful spin on veggies.

Serves: 1/Prep & Cook Time: 15 mins.

1 Large Whole Wheat Tortilla

2 tsp Grey Poupon

1 Slice Onion chopped

2 Cups Spinach

2/3 C. Summer Squash (or zucchini) chopped

4 oz. Mushrooms sliced

1 Small Garlic Clove minced

1/4 tsp. Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 Lemon Wedge juiced

2 Tbsp Sliced Black Olives

1/3 C. Chickpeas drained and rinsed

1 Sprig of Rosemary chopped (scissors work best)

1 Tbsp Hulled & Salted Sunflower Seeds

Dash of Pepper

In a medium fry pan sautee onions, mushrooms, and summer squash in the extra virgin olive oil until just barely cooked.

Meanwhile, spread Grey Poupon on tortilla.

Add balsamic vinegar, lemon juice, chickpeas, olives, garlic and rosemary. Cover for a few minutes until spinach has wilted.

Scoop veggie mix onto the center of prepared tortilla. Sprinkle on sunflower seeds and pepper.

Wrap tortilla by folding in the sides first, then folding over the entire wrap in half. Support the sides while tucking and rolling the top edge under and around the filling. Cut wrap in half.

Snap photos if you’re a foodie blogger, and enjoy.

Nutritional Info

Calories: 404
Total Fat: 14 g
Cholesterol: 0.0 mg
Sodium: 1,097 mg
Total Carbs: 57g
Dietary Fiber: 12 g
Protein: 16g

Read Full Post »

%d bloggers like this: