In January I always have a grand plan....it's always the same; create time to build true friendships. I'm an introvert, so it takes work. You'd never know it, I enjoy public speaking, I'm very engaged in the community and I love a good potluck, but in reality I have all the makings of a cat lady (but I'd need to be a turtle lady - less commitment). So, what's the best way to build friendships? Over food of course. My first spontaneous party was with my parents. They are getting older, I talk to them several times per day and see them several times per week...but there's nothing like breaking bread together. They didn't mind being my guinea pigs. :-) I kept it simple. An easy vegetarian dish, grilled chicken breast and a fresh fruit salad.Read More
Woke up one morning and decided I needed a pina colada (I don't drink alcohol but love those fruity virgin drinks) so, why not add the flavor to oatmeal, right? Wrong? Right! So, when I first tasted the flavor I wasn't thrilled and then I thought - almond extract. Like you haven't had the same thought early in the morning!
The extract added that extra kick and tab da, a new breakfast was born.
Piña Colada Oatmeal
2 Cups Original Cashew Milk
2 Tablespoons Coconut Palm Sugar
1/2 Cup Chopped Pineapples - include juice
1 1/4 Old Fashioned Oatmeal
1/4 Teaspoon Almond Extract
1. Combine all ingredients in medium size pot.
2. Cook oatmeal according to package directions. I cooked mine on medium low heat for 7 minutes.
When I first got married I made chicken pot pies often. I think I found a recipe in Better Homes and Gardens (that was before you searched the internet for recipes), it was easy, filling and I felt FANCY!! Perhaps it's because pot pies were a mystery to me. Don't ask... I know, veggies with a crust, but still it seemed mysterious. Maybe because as a child the only pot pie I ever ate came in a TV dinner, with a side of cinnamon apples. Take a moment to look at a pic. You'll know why I now make my own.
Last night I wanted something satisfying and hearty, so I chose to make this vegetable pot pie.
Back in the day we were eat-anything-a-vores. Now we are a mixed bunch of six appetites - pescatarian, vegetarian, no red meat, no pork, poultry only. Usually my husband (mr. poultry only - 95% of the time) never says anything about what I cook. If I decide not to make meat he goes with it. Last night he requested chicken in his pot pie. This is one of those easy recipes that will satisfy all members of the family and not leave you in the kitchen all night. Just add chopped chicken to some of the ramekins. Easy enough.
Simple Savory Sage Pot Pie
1 Tablespoon Olive Oil
1 Medium Yellow Onion - Chopped
1 Large Carrot - Sliced
3 Stalks of Celery - Sliced
1 1/2 Teaspoon Fresh Sage
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 15.8Oz Can Great Northern Beans
1 Cup Frozen Green Peas
1 Cup Vegetable Broth
1 Tablespoon White Flour
1 Packet Pillsbury Buttermilk Biscuit (you can use any biscuit)
1. Preheat oven to 350 degrees (or to temperature required on biscuit instructions.
2. Heat olive oil over medium heat in medium sized pan.
3. Add onions, celery, carrots, sage, salt and pepper.
4. Cook ingredients on medium low heat for 5 - 7 minutes. Carrots should be tender.
5. Add beans, green peas, and vegetable broth. Bring to boil.
6. As soon as you see a boil, slowly add the flour. I added about 1/4th, stirred, 1/4th, stirred and so on. This will help eliminate lumps.
7. Simmer on low for 3 - 5 additional minutes.
8. Add your mixture to ramekins (I used 8 8 oz ramekins).
9. Cover each ramekin with a biscuit.
10. Bake according to biscuit directions.
I enjoy eating honey mustard and pretty much any type of Asian dressing, but I don't like the sodium content in most Asian dressings, so I decided to make my own. Though I didn't do my best at reducing the sugar content, it's good.
Not only did I use it on a Kale & Soba Noodle Salad, I also used it to marinate a couple of pieces of Bay Salmon. I didn't add anything - I just marinaded them for 10 minutes and it was oh, so good!
Hoisin Miso Dressing
2 Teaspoons Creamy Peanut Butter
1/4 Cup Soy Sauce
1/4 Cup Sake Cooking Wine
1/4 Cup Miso
1/4 Cup Hoisin Sauce
1/2 Cup Loose Packed Brown Sugar
1 Teaspoon Grated Ginger
Mix all ingredients. Shake well. Serve on hearty salads or use as a marinade.