So I know I haven't been keeping up the blog as well as I should. It seems between work, studying for my pilot's license, and my million other hobbies, I can't ever find time to sit down and write a blog entry.
Recently (since July) my husband has started brewing. He's moved up to all grain brewing in the last 2 months, and I've taken this as an opportunity to expand my baking horizons. Last brew day I made spent grain peanut butter cookies and bread. The cookies were great, and the bread went in the trash. I left it in the oven for 3 hrs, and it would just never cook all the way through...
Today I made 3 things. Spent Grain Chocolate chip cookies, spent grain raisin muffins, and spent grain bread (take 2). The muffins are already baked and cooling. I got a little overly ambitious and tried to substitute flaxseed for some of the butter, and they didn't setup quite right. They are tasty though, and I think I can tweak the recipe so they look normal too. :) Bread is in the oven right now, and the cookie dough is in the refrigerator. Once it's all baked and cooled I will take some pictures and post them with the recipes (if they turned out alright), and the final verdict!
Sunday, April 10, 2011
Wednesday, September 8, 2010
Veggie and Avocado Salad with Grilled Chicken
Tried this one last night. We had some fresh veggies from our garden I was trying to decide what to do with. I think it turned out well! I didn't do as well with the pictures this time, but I hope it still sounds appealing!
Chicken Marinade:
1/2 tbsp crushed red pepper (cut back on this if you don't like spicy stuff)
2 tbsp olive oil
1/4 cup lime juice
1/2 cup cilantro
4 cloves garlic (4 tsp minced garlic if that's what you're using)
Put chicken breast in large bowl and add ingredients to bowl. Turn chicken with fork to coat all sides. Cover and put into fridge while preparing salad.
Veggie and Avocado Salad:
1/4 cup plain greek yogurt
1 tsp cayenne pepper (red pepper)
1/2 tbsp mayonnaise (I prefer olive oil mayonnaise. It's MUCH healthier, and tastes better in my opinion)
1 avocado
1/2 lime
1/2 cup cilantro
1/2 cup diced cucumber
1 tbsp onion (whichever type you like is fine)
2 medium tomatoes, diced
1 green bell pepper
1 cup fresh spinach
1. Chop up tomatoes, cucumber, cilantro, bell pepper, and avocado. Add to bowl.
2. Add lime juice and stir. The lime juice not only gives great flavor, but prevents the avocados from browning as quickly too.
3. Add onion, yogurt, and mayonnaise. Add cayenne. Mix well, then salt and pepper to taste.
4. Cover salad and put in refrigerator.
5. Remove the marinated chicken and grill. Cut into small slices once removed from grill.
6. Put spinach in bowl, top with chicken and salad. The salad makes enough for 3 servings.
Enjoy! Sorry I forgot to take a picture of the finished product!
Chicken Marinade:
1/2 tbsp crushed red pepper (cut back on this if you don't like spicy stuff)
2 tbsp olive oil
1/4 cup lime juice
1/2 cup cilantro
4 cloves garlic (4 tsp minced garlic if that's what you're using)
Put chicken breast in large bowl and add ingredients to bowl. Turn chicken with fork to coat all sides. Cover and put into fridge while preparing salad.
Veggie and Avocado Salad:
1/4 cup plain greek yogurt
1 tsp cayenne pepper (red pepper)
1/2 tbsp mayonnaise (I prefer olive oil mayonnaise. It's MUCH healthier, and tastes better in my opinion)
1 avocado
1/2 lime
1/2 cup cilantro
1/2 cup diced cucumber
1 tbsp onion (whichever type you like is fine)
2 medium tomatoes, diced
1 green bell pepper
1 cup fresh spinach
1. Chop up tomatoes, cucumber, cilantro, bell pepper, and avocado. Add to bowl.
2. Add lime juice and stir. The lime juice not only gives great flavor, but prevents the avocados from browning as quickly too.
3. Add onion, yogurt, and mayonnaise. Add cayenne. Mix well, then salt and pepper to taste.
4. Cover salad and put in refrigerator.
5. Remove the marinated chicken and grill. Cut into small slices once removed from grill.
6. Put spinach in bowl, top with chicken and salad. The salad makes enough for 3 servings.
Enjoy! Sorry I forgot to take a picture of the finished product!
Tuesday, September 7, 2010
Chicken Sausage and Pasta Soup
Ok, this is one I made up one night that I wasn't sure what to make for dinner. I was pleasantly surprised with how it turned out! One of my favorite things about soup is how easy they are to add things to and modify, and how many leftovers it makes!
Disclaimer: Quantities are approximate, as while I was cooking I was seasoning to taste. Feel free to reduce and add as you feel necessary.
Ingredients:
-4 chicken sausages (I buy the ones at Sam's Club, which they he several varieties of. These in particular are sun-dried tomato and provolone)
-7 cups of water
-4 chicken bouillon cubes
-1/2 a medium onion, diced
-1 medium tomato, diced-2 tsp minced garlic
-1/2 box whole wheat penne pasta
-2 cans great northern beans (I believe they're 16.5 oz?)
-1 tbsp olive oil
-basil lees (I forgot to measure this)
Preparation:
Put 7 cups water in large stock pot and bring to a boil. Add bouillon cubes once water is boiling. This will be the broth for the soup.
Slice chicken sausage into small pieces so they are ready to add to soup. If sausage is not pre-cooked, cook in skillet before starting the remainder of the recipe. If sausage is pre-cooked (mine was), put to the side.
Directions:
1.) Saute onion and garlic together in skillet with olive oil until onion is soft.
2. Once onion is cooked add to broth you created during preparation. Add sausage at the same time.
3. While broth is boiling, add pasta the pasta, tomato, and beans, and allow to boil until pasta is soft
4. Remove from heat and add basil after slightly cooled. I believe I added oregano as well.
Allow to cool and serve. Garnish with parmesan.
If you have any comments or recommendations to make this recipe better, feel free to let me know!
I'll try to eventually add nutritional info to recipes.
~Julie
Disclaimer: Quantities are approximate, as while I was cooking I was seasoning to taste. Feel free to reduce and add as you feel necessary.
Ingredients:
-4 chicken sausages (I buy the ones at Sam's Club, which they he several varieties of. These in particular are sun-dried tomato and provolone)
-7 cups of water
-4 chicken bouillon cubes
-1/2 a medium onion, diced
-1 medium tomato, diced-2 tsp minced garlic
-1/2 box whole wheat penne pasta
-2 cans great northern beans (I believe they're 16.5 oz?)
-1 tbsp olive oil
-basil lees (I forgot to measure this)
Preparation:
Put 7 cups water in large stock pot and bring to a boil. Add bouillon cubes once water is boiling. This will be the broth for the soup.
Slice chicken sausage into small pieces so they are ready to add to soup. If sausage is not pre-cooked, cook in skillet before starting the remainder of the recipe. If sausage is pre-cooked (mine was), put to the side.
Directions:
1.) Saute onion and garlic together in skillet with olive oil until onion is soft.
2. Once onion is cooked add to broth you created during preparation. Add sausage at the same time.
3. While broth is boiling, add pasta the pasta, tomato, and beans, and allow to boil until pasta is soft
4. Remove from heat and add basil after slightly cooled. I believe I added oregano as well.
Allow to cool and serve. Garnish with parmesan.
If you have any comments or recommendations to make this recipe better, feel free to let me know!
I'll try to eventually add nutritional info to recipes.
~Julie
Tuesday, August 3, 2010
Finally a purpose...
After alot of switching around and random thoughts, I think I found a purpose for this blog. Food...
I've been cooking for years, but recently (thanks in a large part to my husband) I've began to learn how to experiment and give recipes my own touch. I've been asked a few times for recipes when people have come over for dinner, and I think creating a blog with pictures and recipes is the easiest way to share from here on out.
So, enjoy!
I've been cooking for years, but recently (thanks in a large part to my husband) I've began to learn how to experiment and give recipes my own touch. I've been asked a few times for recipes when people have come over for dinner, and I think creating a blog with pictures and recipes is the easiest way to share from here on out.
So, enjoy!
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