Monday, March 10, 2014
Dave and I went to Ireland last year for a belated honeymoon (hey, better 4 years late than never!). While there we really enjoyed the food. Like for real. And one of our favorite finds was this brown bread. It's soft but with a gently crusty edge. The flavors are nutty and hearty. It's the perfect bread warmed with a pat of sweet cream butter or for dipping into a hearty bowl of stew. We found a little corner coffee shop/deli in Bray that we ended up getting a few meals from and each time I had the option, I went with the brown bread. I'm so glad to have finally found a recipe to enjoy it again!
Friday, March 7, 2014
You know how much we love Mexican food here, and I loved the idea of a twist on traditional meatballs. These enchilada meatballs at made with a mix of beef and turkey, combined with cornbread crumbles, and flavored lightly with cilantro, onion, seasonings and lots of enchilada sauce. They come together quickly and are baked, so they are a bit healthier than a pan fried version. We enjoyed these with noodles, a little extra enchilada sauce and a sprinkling of cheese. Not too shabby for a quick weeknight dinner.
Tuesday, March 4, 2014
Milk chocolate and marshmallow filling squished into graham cracker cakes make for a perfect, delicious and fun dessert. I'm a huge whoopie pie fan, and I love smore's (hello cookies and brownies and well, brownies), so the idea of whoopie pies in that delicious combo of flavors seems like a no brainer. The cookie of these whoopie pies mimic graham crackers because they are made with crushed graham cracker, but a soft, cakey version of the traditional crisp outside of a s'more. Melted Hershey bars and a marshmallow filling bring it all together. And a glass of milk and you are all set to enjoy a s'more and think about an end to this cold winter, looking forward to some warm campfire nights this summer.
Monday, March 3, 2014
We loved this pasta. It was full of flavor and texture and yes, you can make a delicious sauce from winter squash! Which is awesome because we still have squash leftover from the fall farm shares and got a few in the beginning of the winter shares as well. I'd pureed a bunch and put it in the freezer,but still had some others whole. Just a little sage brings a lot of extra flavor. Spinach bulks up this dish already brimming with good for you stuff like chicken sausage and squash. I thought I would like it, one of those eh, try it once kind of recipes. But I really enjoyed. More surprising, however, was how much Dave liked it. So much that I made it again a shortly after we polished off the leftovers. If you enjoy pasta but want an alternative to tomato based or heavy cheese sauces, this could be your new favorite.
Friday, February 28, 2014
Yup, a tasty, healthy (ish) cookie. And chocolate chip to boot. Now, I use a lot of butte in my house and I'll be the first to tell you, this recipe will not become my go-to chocolate chip cookie recipe. But, for those times when I want a sweet treat and want to not spiral down the sugar-guiilt road, these cookies will come into play just fine. Plus, they are good recipe to have on hand when you want to take a sweet treat to a gathering but don't want to be harassed for "making everyone fat" (I feed because I love, not because I want you to buy bigger pants). Either way, I was thrilled with how this recipe turned out. Dave thought the chewy inside was tasty, but he said that they definitely tasted like a healthy cookie. But I thought they were nutty without actually having nuts in them and liked the crisp edge surrounding the chewy center. And for a healthy cookie, they taste great. Clearly, Dave hasn't endured the flavorless, dense cardboard that can be a healthy cookie.