Posted on November 17, 2013 by Renae
I’ve been making this rice pudding as a break from oatmeal in the morning. It’s not as good as my dad’s recipe, but it’s quick and easy and it’s been a big hit with the kiddos.
- 1 cup leftover rice
- 1 cup milk
- 2 tablespoons sugar (more or less to taste)
- 1 egg, beaten
- 1 teaspoon vanilla
- dash or three of cinnamon
- Preheat oven to 350 degrees and grease a 8×8 baking dish (or a bread pan works too).
- In a small saucepan over medium heat, combine rice, milk, and sugar and heat until bubbly (you want to scald but not burn the milk).
- Add egg and cook for a minute or so.
- Stir in vanilla and cinnamon.
- Pour into your prepared dish and bake for 20 minutes.
Filed under: Breakfast/Brunch | Leave a Comment »
Posted on November 9, 2013 by Renae
I’m finally feeling functional after being quite sick the past few days, and I discovered a trick for feeding your family crazy healthy food: go to the store when you are feeling just enough better to be hungry. I stopped into Trader Joe’s this morning, and there was not enough green in the whole store for me. I could have gobbled down every last bite of produce in the place on the spot. I restrained myself from doing that, and came home and whipped myself up a heaping bowl of this delicious goodness. The inspiration is all from Joie, and this dish of green wonder can be modified a hundred ways, but this is how I made it today and it hit the spot. Also, it took less than 3 minutes, for real. (It would take more if you don’t buy prewashed kale.)
- Coconut oil (or other cooking oil) — a couple of teaspoons maybe, you know, a dollop
- 1 garlic clove, thinly sliced or minced, as you prefer
- 1 handful of raisins
- 2 big handfuls of kale (I bought the prewashed and cut kind at Trader Joe’s)
- 1/2 handful pecans (toasted would be lovely; I couldn’t be bothered)
- Add the coconut oil and garlic to a skillet over medium heat.
- When the coconut oil is melted and before the garlic browns, add the raisins and kale. Cook until the kale is bright green and just starting to wilt.
- Add the pecans and toss everything around for 30 or 45 more seconds.
Filed under: Sides, Snacks, Vegan | Leave a Comment »
Posted on November 9, 2013 by Renae
We are going back to the basics this week, folks. Try not to fall asleep by the end. I kid. Sort of.
Monday: Life Group meal; I will be providing BBQ chicken
Wednesday: Spaghetti and meat sauce
Thursday: Pork chops
Friday: Homemade pizza
Saturday: Breakfast for dinner (bacon and eggs)
Filed under: Meal Planning | Leave a Comment »
Posted on November 3, 2013 by Renae
Sunday: Leftover Valentino’s pizza and lasagna (thanks, Mom and Dad)/church potluck
Monday: Grilled Cheese Sandwiches and Tomato Soup
Tuesday: Pork Carnitas
Wednesday: Hot Roast Beef Sandwiches
Thursday: Simple Sesame Noodles
Friday: Breakfast for dinner (probably pancakes)
Saturday: Beef Pot Roast
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Posted on October 22, 2013 by RT
My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.
(Makes a big bowl)
1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!
Filed under: Appetizers, Main Dishes, Mexican, Served at Community Dinner, Vegan | Leave a Comment »
Posted on October 13, 2013 by Renae
It’s been a few weeks since I’ve posted my evening meal plan. I am learning a lot from this process. I do tend to plan a new meal for almost every night, but in reality at least one or two meals get bumped each week.
Sunday: Indian-spiced Pork Roast with Cumin-Curry Carrots (recipe is from Against All Grain, and it is as delicious as it sounds)
Monday: Life Group family night — breakfast for dinner. I will be contributing Maple-Sage Sausage with Cinnamon Apples, also from Against All Grain)
Tuesday: Eating out! We plan to find a fun place to eat at the new Railyard area.
Wednesday: Creamy Spinach and Sausage Pasta
Thursday: Autumn Beef Stew in a Pumpkin
Saturday: Italian Runzas (going to wing it recipe-wise; when Jason calls it close enough to his beloved Italian Runzas, I’ll post the recipe)
Filed under: Meal Planning | 1 Comment »
Posted on October 11, 2013 by Renae
This may be my favorite thing I’ve ever baked. I’ve been wanting to make pumpkin something something, so today inspired by my friend Lindsey’s Facebook status (that she was making banana bread with browned butter and bourbon), I combined several recipes, including the pumpkin spice latte, and came up with something new — and pretty great, if I do say so myself.
- 1/2 cup butter (browned)
- splash bourbon
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 (generous) cup pumpkin puree (1/2 can)
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup (1/2 bag) cinnamon chips (Hersey’s brand are the only ones I’ve ever found)
- Preheat oven to 350°F.
- Brown the butter in a small saucepan over medium heat.
- Add the splash of whiskey to the browned butter and allow the alcohol to burn off (< 1 minute).
- Beat sugars and browned butter in large bowl to blend.
- Mix in egg and pumpkin.
- Mix in flours, cinnamon, ginger, nutmeg, garam masala, cloves, baking soda, salt, and baking powder, just until combined.
- Add cinnamon chips.
- Bake as mini muffins (about 24), about 12 minutes. (You could also make regular-sized muffins or a loaf.)
Filed under: Breads, Breakfast/Brunch | Leave a Comment »