Archive for the ‘Food & Drink’ Category
Tabbouleh Salad
May 29th, 2010 | 
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If you’ve never had tabbouleh salad, you’re in for a treat. This is a great summer dish, perfect as an appetizer with pita or wrap bread and amazing spooned over some grilled chicken. Healthy, light and easy, make a big batch and eat it through the week.
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Yellow Cake with Lemon Frosting
These are actually lemon cake cupcakes with lemon cream cheese frosting but I used my basic yellow cake recipe and just added lemon juice and rind to the batter for lemony goodness. The cake is what they call a basic “1234 cake” recipe but I’ll give you some additional tips for how to get a fluffy, moist cake. You can use this cake batter as a base for other flavors of cake, like lemon!
Tater Tot Casserole
My friend and former roommate Adrienne used to make me this midwest classic for me when we lived together. Ingredients consisted of canned cream of mushroom soup, some faux meat (she’s not much of a meat eater) and some tots on top. Brian, being a midwest-born guy, happens to LOVE Tater Tot Casserole. It’s one of the few meals he requests. And I loved it because I could keep the ingredients in the pantry and make this when I didn’t have anything planned. But when I moved us away from processed foods, we were both sad to think Tater Tot Casserole didn’t have much of a place in our life anymore. So I set on a mini-quest to make a homemade, slightly healthed-up version the old TTC . While this isn’t perfect and certainly isn’t health food, it’s a good compromise. TTC is back in our meal plan and that is something to be excited about.
Grasshopper Cake
This is Beth’s mom’s cake recipe. It’s a minty, chocolatey slice of greatness. If you like grasshopper cookies and/or Andes mints, you’ll like this cake.
Chicken with Sun-Dried Tomatoes, Feta, and Spinach in Phyllo Cups
Beth made this for Sophia’s birthday girls night. While I greatly enjoyed the phyllo cup idea, I think this filling would be equally as tasty over some pasta, rice, or even just on its own.
Vanilla Bean Ice Cream with Berry Sauce
When I got my ice cream maker last year, I began searching for the perfect vanilla ice cream recipe and I think this is the one. Five ingredients and you’re set – who can beat that. It’s a tad sweet so I may experiment with cutting back on the sugar but everything else is perfect. I made a quick berry sauce to jazz it up since I made this ice cream for a coworker’s birthday.
Keep in mind – making homemade ice cream is a slow process, which is why it’s such a treat. It’s completely worth it but you’ll want to plan ahead and start the batter at least a day before ice cream eating so everything has time to cool and set between steps.
Potato Chorizo Soup
I was recently searching for recipes that included kale (nature’s most amazing super health vegetable) and I stumbled onto a version of this recipe. As usual, I made a few tweaks. I love love LOVE this soup! It’s very hearty and filling and can actually be made in about 30 minutes (take THAT Rachel Ray). Serve with a salad and some crusty multi-grain bread and you’re in business.
Veggie Bagel
This is a quickie “recipe” because it’s barely a recipe at all. It is pretty much what it looks like it is – a bagel with some veggies and cream cheese. But wait! There is a secret ingredient! A bagel shop I used to frequent in college used to make this beast for me and I loved it then. Turns out, I still enjoy it today. It’s an easy, quick breakfast or lunch and it tastes super.
Cajun Chicken Pasta
Kim made this tasty creamy spicy chicken pasta dish for Girls Night. Leftovers were *almost* better than the night of.
Chicken, Bean and Corn Tacos
I love tacos. I could eat tacos once a week and be a happy camper. When I don’t feel like making beef tacos, I make these chicken, corn and black bean tacos. I can whip up a batch of these in about 15 minutes, which is a major plus.
