we kept it simple this year for extended our family meal of 8 with just a 3 course Thanksgiving themed meal and a bakeless dessert. all dishes factored my little one’s allergies especially a factor because we had an extra … Continue reading thanksgiving menu 2016
burgers happen to be something that our whole family can eat together despite k’s allergies. so it was a easy Fourth of July meal: easy peasy burgers and grilled vegetable skewers!
- frying pan
- wood skewers – and/or –
- circle cookie cutter
since the little one can’t have garlic, m & i don’t keep fresh garlic in the house anymore. common foods, including tomato sauce and snacks, that often include garlic we try to keep sealed or don’t eat when k is around.
so i wanted to have a quick meal the other day and was going to just have some pasta and tomato sauce. i ran out of tomato sauce and didn’t have any garlic. i was baffled for a little while. then i realized what would be the most basic sauce: butter! so, i just boiled some pasta, steamed some broccoli and shrimp, then added a pat of butter and tossed it. yum!
since i had some extra crab from the avocado crab salsa, i looked for another recipe to try and found this one online. it looked so good that i had to try it! i wanted to share it with k so instead … Continue reading recipe: tomato, corn, crab and avocado salad
since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”
i picked up some black beans recently and went online to find a fun dish and this was it! packed with protein, vegetables and omegas. yum!
since i was also making an avocado crab salsa, i thought the flavors would work really well together so i mixed ’em up. YUMMY!
- 1 medium saucepan
- 1 2qt baking dish
- baking dish cover – or – aluminum foil
after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.
- large mixing bowl
- baking pan
- parchment paper
- 1 small butternut squash
- 2 medium beets
- 1 Tbsp ground cinnamon
- 1 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
after i mistakenly made baked lemon salmon last week instead of foil-baked, i finally tried the correct recipe. i love foil-baked recipes because the “steaming” method keeps the food inside juicier and the flavors of the various ingredients, here the salmon, asparagus … Continue reading recipe: foil baked lemon salmon with asparagus and mushroom
m bought a whole lot of potatoes for our holiday meals so i was trying to figure out what to do with them all! i found a recipe for a baked potato and chicken casserole *see note 1. at first … Continue reading recipe: cheesy potato and tofu casserole
i am a big fan of stuffed peppers so when i saw this recipe it was a no brainer – i had to try it and it was awesome! cooking tools small saucepan large saucepan loaf pan for 3 peppers or … Continue reading recipe: quinoa stuffed peppers
after trying the roast squash, sweet potato/yams and apple dish, i was open to trying another roast vegetable dish. the original recipe had pancetta but since i wanted to keep it vegetarian, i substituted it with a flavorful vegetable: parsnip. yum!
- 1 small (around 1 pound) butternut squash
- 1 organic baby kale
- 2 parsnips
- ¼ cup water
- 2 teaspoons apple cider vinegar
- salt and pepper to taste
so i started out planning to try this foil baked salmon recipe but then i got distracted and had to rush to make dinner so i ended up making a baked salmon with similar ingredients. i’ll try out the foil baked recipe … Continue reading recipe: baked lemon salmon with asparagus and mushroom