Tag Archives: Garlic

Easter, Easter, Easter!

Happy Easter

 

Easter for my family was fairly low key which was nice. I actually haven’t been home in a while for Easter and I feel like I kind of forgot what the celebration was like. I woke up this morning around 7 and started making some goodies for breakfast. The star of the meal was by far the Apple Cider and Rum French Toast, that was topped with chunky applesauce from Trader Joe’s. YUMMY.

Apple Cider French Toast

 

Ingredients:

4 Slices of White Bread 3 Eggs
1/4 Cup Apple Cider 1/4 Teaspoon Cinnamon
1 Tablespoon Bacardi Rum

Directions:

1. Mix up the eggs, apple cider, rum and cinnamon until well blended.

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2. Soak the bread lightly in the mix on both sides and cook it on a skillet sprayed with non-stick spray over medium heat. Brown it on both sides.

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And ENJOY! These were such a hit. You could really taste the apple cider in the french toast, with a hint of rum. the chunky apples sauce on top really tied it together.

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I also made some soft, hard boiled eggs. Doesn’t make sense…but it will! I am a BIG fan of these guys and I felt like they were appropriate for Easter considering they are shaped like an egg still. If I had thought about it a little more, I may have added a little dye to the water to color them 🙂

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So fun right??! They are super easy. Boil some water and place the eggs in for 6 minutes exactly. When you take them out, place them right into a cold bowl of water. When they are cool, peel them and enjoy! Love them!!

We enjoyed all of this with some bacon and fresh berries. I’d say a solid showing for breakfast.

After breakfast, we headed out to church.

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Then started getting ready for the main event. I took on the job of just one of the appetizer plates. I decided on a festive Bunny Veggie Platter. I had previously made a cornucopia for Thanksgiving and wanted to do something similar for Easter.

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The bunny is simply made of Pillsbury Breadsticks.

Directions:

1. Take a two pieces of tin foil and shape them into the body and the head of the bunny. Place them next to each other on a greased cookie sheet. Start by placing the bread sticks over the bread sticks over the tin foil, making sure you tuck a portion of each stick under the tin foil. This makes sure that there is something to hold up the bunny once your remove the tin foil. Add on a piece for the nose and ears. I had some leftover, so I made a carrot as well.

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2. Mix 1 egg and 1 Tablespoon of water in a small bowl. With a brush, generously paint it on the bunny. Season with salt to taste and garlic powder to taste. Bake the bunny (and carrot in our case) in the oven at 350 degrees for about 10-15 minutes, or until they are nice and browned.

 

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3. Once the breadsticks have cooled, flip them over carefully and peel out the tin foil. This is why it is important to tuck the breadsticks around a bit. It won’t have anything to stand on if you don’t.

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Once the tin foil is out, you are done! Place chopped veggies around it to make it look nice. I used two olive slices for the eyes because the dough ones moved a bit when it came out of the oven. One of the eyes baked onto the ear. Not a good look for a bunny.

I think this turned out really well. So festive 🙂

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We had some family come over and had little easter egg hunt for the little girls. It was a lot of fun to watch them run around the yard looking for eggs and getting all excited. I was thinking that maybe we should hide beer and have an adult easter egg hunt. That may just happen next year…

Over all, it was a really fun Easter. Nothing too crazy, but exciting enough!

What is your ideal holiday?? Low key with family or wild and crazy?!

 

Cauliflower and Herbed Barley Salad

This week Mama C was cooking up some dinner for the family and she was working on this cauliflower dish. She called me and Maggie over to give it a try because she wasn’t sure about how it tasted. As soon as Maggie and dove a finger into, we were hooked. This dish is filled with a strong lemon and garlic flavor that really took the cauliflower to another level. We couldn’t get enough of it.

So, Mama C has allowed me to share this amazing recipe with all of you 🙂 I’m telling you, you won’t be disappointed. She has somehow found a way to take cauliflower and make us WANT to eat it. Crazy.

Cauliflower and Barley Salad

Ingredients:

3/4 Cup Quick Cooking Barley Salt
1 Tablespoon finely grated lemon zest 3 Tablespoon Lemon Juice
1 Tablespoon Mayonnaise 1 Teaspoon Dijon mustard
4 Tablespoons Olive Oil Black Pepper
1 Head Cauliflower 1 15oz Can Small White Beans
1/2 Cup Parsley Leaves 1 Clove Garlic

Directions:

1. Start cooking the barley in a large saucepan, according to the directions on the package. Once it is cooked, drain it and set it aside.

2. Whisk the lemon juice, mayonnaise, mustard, 3 Tablespoons of Olive oil. Finely grate the garlic clove and whisk it into the dressing as well. Finally season it with salt and pepper to taste.

3. In a large skillet, heat up apprx. 1 Tablespoon of olive oil over medium high heat. Add in the cauliflower and occasionally stir it until it begins to brown in spots. It should take about 10 minutes.

4. Add in 2 tablespoons of water, then cover it and allow it to cook for 2 minutes longer, or until they are tender. Season them with salt and pepper to taste.

5. In a large bowl, add in the dressing, then add in the cauliflower, barley, beans (washed under cool water) and parsley. Toss it to coat everything and top it with the zest of lemon.

I can’t tell you how delicious this is. We had it as a side dish, but you could definitely have this as a main dish and even top it off with some sort of meat. You can also substitute the barley for quinoa or any other grains. The dressing is really simple and could compliment just about any grain.

Snowing Again!

This weekend we were hit with another storm, which was actually originally going to get up to 13 inches. But the temperature rose just enough last night to turn it into rain, and really reducing the amount of snow…and just making everything slushy.

However, that didn’t stop Bacon and Oreo from heading outside to get a spot of exercise. They have been kind of cooped up and Bacon has been staring at us begging to let him out. Colleen ended up taking the two of them out in the snow and throwing a ball around. You couldn’t have pictured any happier dogs.

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If you couldn’t tell, Oreo is back to her old self. We are trying to keep her from jumping around too much, but she doesn’t really have any interest in doing so. I took her to the vet on Friday and they came to the conclusion that it wasn’t took bad of a herniated disk because she did recover so quickly.

Hopefully the snow isn’t took bad for my flight tomorrow 🙂

Paleo Oatmeal and an Interval Workout

This morning I woke up and ran off to the gym to do my 3 mile run as scheduled. Upon walking through the kitchen, I noticed my bananas had literally peeled themselves. Bananas for breakfast it is!

Haha! How funny is that?! I laughed out loud when I saw that. Before I gave into my bananas, I went off to the gym.

Per the usual, I hate running on treadmills for a long period of time, I came up with another interval workout. This time, with distance and speed as opposed to a timed workout. So here’s what happened this morning:

I’d be lying if I said I didn’t jump off a time or two towards the end for a real quick breather. This run really had me going, and I am still recovering from it.

And then, we were back to the self peeling bananas. I was trying to come up with a unique way to cook up these bananas, because clearly, these were not normal bananas. I found a recipe on several blogs for Paleo Oatmeal, which is really an oatmeal without the oats! Say what? I ended up choosing this recipe from OnaPinkTypewriter.com. The recipe was changed up just a bit from what she originally did, but follows the same guidelines.

Looks just like real oatmeal doesn’t it?!

Ingredients:

2 Eggs 1/2 Cup Almond Milk
2 Tablespoons Ground Flaxseeds 1 Teaspoon Cinnamon
1 Banana, mashed 1/2 Teaspoon Vanilla

Directions:

1. Whisk together the eggs, and almond milk in a small bowl. Then stir in the banana, flaxseed, vanilla and cinnamon. Make sure the banana is smooth in the mixture.

2. In a small saucepan, heat up the mixture for about five minutes until you get the texture that you prefer. Just make sure you don’t leave it too liquid because there are eggs in there!

And Finito! Just put it into a bowl and top it off with anything that you like. I added more banana, because I had two self peeling bananas! and some more cinnamon. I could definitely see sliced almonds working well in this as well.

The texture is a bit different than anything else. It’s very fluffy. Add some granola or anything else crunchy if the texture gets to you a bit.

For lunch, I made some pasta because I was again, starving! SImple, Easy, Delicious.

Ingredients:

1 Serving Whole Wheat Penne 1/4 Cup Tomato
3 Chopped Basil Leaves 1/4 Cup Red Pepper
Tablespoon Fresh Paremsan Cheese 2 Tablespoon Catalina Dressing
2 Tablespoon Fresh Chives

No directions needed, just cook up the pasta and throw the rest on top! So easy! It was really light and filling at the same time. Just to give you an idea of HOW MANY VEGGIES I PUT IN THIS THING…

OH yea, I went nuts.

Brent had asked me to bring him by some lunch as well. But he didn’t want any of this “healthy” stuff. He wanted something SPICY! So I made him a quick, spicy pasta.

Ingredients:

1/4 Cup Garlic and Onion Ragu 2 Tablespoon Hot Sauce
1/4 Cup Jalapenos 1/4 Cup Fontina Cheese

Really, nothing crazy at all, but much healthier than the Mac N Cheese covered in hot sauce that he wanted! Just adding the hot sauce to something that was already fully flavored and could handle a little spice made this pasta just that much better. Don’t be afraid to take those pre-made pasta sauces and turn them into something unique. Think of them as a starting point instead of the main attraction.

What are some other ways that you can dress up pasta quickly and easily?

Tomato, Basil and Garlic Sauce

This morning I literally ran out the door to get to a meeting and didn’t have much time to think about breakfast or anything else for that matter. So instead of staring at my refrigerator for a solid five minutes just waiting for something to jump out at me, I went to the freezer and grabbed the bananas I froze earlier this month. Banana Smoothie Tuesday it was. Normally I throw some combination of milk, yogurt, ice and fruit into the blender. But with two of my my ingredients on the dairy list…I had to quickly rethink what I was making. Instinctively, I grabbed my Almond Milk and Silk Soy Yogurt and added them to the mix. Next came the banana and a splash of cinnamon. It wasn’t what I was expecting, but it was delicious.

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I am going to have to tweek this one a bit to get it perfect but it was a good start. The flavors are a bit more tart and less creamy than the yogurt and milk I am used to.

After my meetings, I stopped off at the supermarket to pick up a few things for lunch. And I was STARVING by this point. Everyone knows how you really shouldn’t walk into the supermarket when you are starving because you will end up buying out the place…well going in there and saying no to the Apple Streusel samples and the freshly baked bread samples, WHILE STARVING, heart wrenching. I am glad that I walked away, but talk about restraint.

For lunch, I ended up making a yummy and healthy Veggie wrap with Red Pepper Hummus. Loooooved it.

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This was actually unbelievably low in calories and really satisfying. The wrap itself was only 90 calories. When you add all the veggies and the hummus, you are looking at about 200 calories TOTAL! You could always add some grilled chicken, or sliced turkey to this to really amp up the wrap.

For dinner I decided to have a go at making my own red sauce. No instructions available. The sauce has an extremely strong flavor to it so you really don’t need to add much to your plate to have something packed with flavor. So! For my Tomato, Basil and Garlic Cream Sauce:

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Ingredients:

1lb of Pasta, Rigatoni 1/2 Cup Sun Dried Tomatoes in Oil, Drained
3 Cloves of Garlic, Chopped 1/4 Cup Fresh Basil, Chopped
2 Tablespoon Balsalmic Vinegar 1 teaspoon Salt
1/2 Teaspoon Pepper 2 Tablespoons Olive Oil1/2 Cup Cherry Tomatoes, Chopped
4 Tablespoons Water

Directions:

  1. Cook your pasta. In a small container or a small blender add the Sun Dried Tomatoes, Cherry Tomatoes, Garlic, Basil, Pepper, Salt, Olive Oil, Balsamic Vinegar, and water.

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2. Blend everything together until it is smooth. There is going to be a small amount in the container, but it WILL COVER all of your pasta. You can also add a bit more water if you want to lighten it up more. The sauce has a ton of flavor in it and you don’t need much to get the job done.

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I ate the pasta just like this. I would definitely add some chicken to this if you like chicken. It goes really well with the sauce. You can also add some artichoke hearts to it as well. They would compliment the flavor of the sauce. I could also see some ground beef adding to this dish quite a bit too. This only took me about 15 minutes to make (the time it takes to boil water and cook pasta). So it would be perfect for a quick dinner after word.

I loved it. This will definitely be making an appearance for lunch tomorrow….maybe in a sandwich?!

I am off to Naples for the night to help Brent’s parents move around some furniture. Let me know if you try my pasta sauce and if you added anything to it! I would love to hear about it!

Happy Eating!