Tag: food

Warm Grain and Vegetable Bowl.

~ emetroka ~ Leave a comment

If you are in need of a simple and nourishing meal that warms you up from your insides out, you’ve found it here. I found this recipe in Ina Garten’s Go To Dinners (everything in it has been amazing so far), and it’s one that is going to be in heavy rotation at our house. I’m writing the recipe as I made it, which differs from the original. And of course, as always, you can make it your own by using different vegetables and grains, but you really should make the dressing as is. That’s what makes it all so very good. Now, please excuse me while I go add all of this to our shopping cart for next week.

Warm Vegetable and Grain Bowl

1 cup quinoa
Salt and pepper
1/2 red onion, cut into 8 wedges through the stem
1 1/2 pounds butternut squash, diced (I used a frozen bag for ease)
1/2 pound carrots, scrubbed and cut into sticks
1 tablespoon olive oil
5 oz greens such as spinach, kale, arugula or a mix
1/2 cup dried cranberries
1/2 cup toasted walnuts or pecans
creamy goat cheese, thickly sliced

For the dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon minced garlic

  1. Preheat oven to 400 degrees.
  2. Make quinoa according to package instructions, set aside.
  3. Combine the onion, butternut squash, and carrots on a sheet pan. Drizzle with olive oil, sprinkle with 2 teaspoons salt, 1 teaspoon pepper and toss. Spread the vegetables out in one layer and roast for 25 to 30 minutes, tossing once halfway through until all the vegetables are tender.
  4. Combine the dressing ingredients in a bowl with a whisk, or in a jar with a lid. Set aside.
  5. In a large salad bowl, combine your greens, cranberries, and toasted nuts (I just toast them in a cast iron skillet over medium for a couple minutes until they smell nutty and are golden brown. Watch them closely so they don’t burn.) Pour a little bit on your greens and toss.
  6. Serve the salad into your bowls, add quinoa, the goat cheese to taste and roasted vegetables on top. Drizzle a little more vinaigrette on top and season with salt if needed.
  7. Serve warm and inhale the whole thing.

A May To Do List.

~ emetroka ~ 1 Comment

That time of the month in which I choose everything I’m going to try. Mostly 4 things per category with a few exceptions for a bonus if we have time. You can choose any categories you like! These are just things that are important to me. And choose more or less depending on how much time you have!

In May I want to be outside, be present, and be focused on my family. I do have two little personal goals for the month – everyday blog posting and everyday workouts. I am the type of person who thrives when doing something every day rather than once in a while. I’ll keep you updated on how it’s all going!

Bake (for the weekend)

  1. Last Day of School Bake – Last year I did donuts, the year before, a cake. I’m feeling a pie this year. What do you think?
  2. Blueberry Hand Pies
  3. Angel Food Cake with Raspberry Cream
  4. A new pie from The Book on Pie, by Erin Jeanne McDowell
  5. Neapolitan Pops – ambitious to have 5 things on my May list, but I’ll give it my best shot

Treat (a weekday treat)

  1. Oatmeal Raisin Cookies
  2. Strawberry Ice Cream
  3. Coffee Cake
  4. Mini Cinnamon Buns

Dinner

  1. Kale Caesar with Sweet Potato Rounds
  2. Caramelized Lemon Butter Orzo with Arugula
  3. Hot Honey Chicken
  4. Italian Heroes
  5. Milk Braised Pork with Gnocchi in sage and butter with a salad of bitter greens – literally read this meal in a book and haven’t been able to stop thinking about it since.

Cocktails

  1. Tequila Spritz
  2. Strawberry Basil Shrub
  3. Mint Juleps
  4. Pisco Sour

Date Nights!

  1. SunFest – Jack Johnson and the Killers are playing and I can’t possibly choose
  2. Charcuterie Date
  3. IPA Beer Tasting
  4. After Bedtime Fancy Dinner

Adventures

  1. Charlie Graduates!
  2. Memorial Day Overnight
  3. Zoo or Science Center weekend outing
  4. Boys to a Movie with dad

House Projects

  1. New Doors!!!
  2. Garden Planner
  3. Plant Lettuce
  4. New Couch – playroom

What are your goals this month? Anything exciting? I’d love to hear! Even if it isn’t exciting! Maybe especially if it isn’t. You know I’m all about the mundane, beauty of the everyday. 🙂

Other to do lists if you’re into this sort of thing, and another on the point of it all.

Creamy, Lemony, Garlicky Pasta for Spring.

~ emetroka ~ 1 Comment

When you hear the word Spring, what do you think of first? My answer: Lemon. Second answer: Daffodils. I’ll save the daffodils for another day, but the color, the smell, the feelings I get when I close my eyes and taste lemons – it just screams Spring. Don’t you think? I could admittedly go for lemon at any time of year. Lemon bars, lemon cake, lemon tart, lemon poppyseed bread, lemonade, yes, even lemon butter popcorn. Give them all to me. But especially around this time of year, I really crave everything lemon. I made this pasta on Sunday night, and I didn’t really know how much the lemon would come through, but it ended up being so very good. Different than Alfredo or Mac and Cheese, yummier than Pasta al Limone. The lemon makes it zippy and fresh. The perfect meal for a lovely evening in Spring. I highly recommend grilling chicken and trimmed asparagus (wrapped up into foil a foil packet, drizzled with olive oil and sprinkled with salt and pepper) and adding that to your bowl too as we did. And if you needed any more convincing – even my kids ate this one.

Creamy Lemon Garlic Pasta

1 pound angel hair pasta
1 tablespoon extra virgin olive oil
1 cup dry white wine, such as sauvignon blanc
4 cloves garlic, minced
2 tablespoons butter
3 tablespoon flour
3/4 cup chicken stock
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan, plus more for serving
zest and juice of one lemon
kosher salt and pepper, to taste
chopped/torn parsley, to garnish

  1. Fill a large pot of water and add a few pinches of salt. Bring to boil, add pasta and cook until al dente. Drain and set aside.
  2. Heat oil over medium high heat. Add garlic and saute until golden. Add wine and cook until the wine has reduced by half. Add butter, and whisk until melted. Sprinkle in flour and cook, whisking constantly until incorporated. Pour in chicken stock, heavy cream, parmesan, salt and pepper. Turn heat to high, bringing liquid to a boil. Reduce heat to medium low and cook, stirring often until it begins to thicken ~10 minutes or so.
  3. Remove from heat, stir in lemon zest and juice. Add pasta, mixing into sauce with tongs until all strands are coated. Serve, topping with grilled chicken, fresh parmesan, and parsley.

My Mom’s Breakfast Casserole

~ emetroka ~ Leave a comment

Truly think that everyone should have an easy breakfast casserole recipe in their back pocket. It’s a crowdpleaser, everyone is always impressed, it takes no time at all, can be made ahead and you probably have all the ingredients on hand anyway. Bookmark this one for every brunch for basically the rest of your life. It can be made the night before and baked in the morning, or just bake it up and re-heat it in the morning. My mom made this for every holiday/special event for my entire life, and still does to this day. And now I am her copy cat because she really did know what she was doing.

If we’re having a crowd, I make the full batch, but if it’s just our family of five, I halve all ingredients and bake in a smaller baking dish. I do not deviate with extra veggies or greens thrown in, but you certainly could! Recipes are meant to be played with. We serve with salsa, hot sauce and ketchup for condiments, and always a big bowl of berries and breakfast bread on the side. Enjoy this family favorite!

Breakfast Casserole

1 doz eggs
8 oz shredded Cheddar Cheese
2 c milk
Sliced white bread-crust removed, butter on both sides
1 1b fried bacon or 1 lb fried sausage
¼ t salt
¼ t pepper

Preheat oven to 350°

Spray a 9×13 baking dish with pam and cover bottom with your buttered bread. Sprinkle with ⅔ cup of cheese, ⅔ cup of bacon or sausage.

Beat eggs, milk, salt and pepper. Pour in your baking dish. Sprinkle with remaining meat and cheese. Bake 50 minutes or until brown on sides. Serves 8-12

Meal Plan This Week.

~ emetroka ~ 1 Comment

Sunday – Lasagna with Caesar Salad. I use this recipe from my Betty Crocker cookbook. I’m sure there are much more complicated ones out there, but when I’m looking for a classic recipe I always look to Betty. She’s never steered me wrong. She keeps it simple enough that it’s manageable and she offers lots of tips and tricks. She’s very much for normal people like me.

Monday – Leftover Lasagna. Work smarter, not harder, friends.

Tuesday – White Chicken Chili. I’ve never tried this recipe before, but I love that it can be made in a crock pot. I love coming home to a meal already made. Feels like someone else has made dinner for us. I feel like white chicken chili is all about the toppings. Pulling out the corn chips, avocado, cilantro and sour cream to top it off here.

Wednesday – Butternut Squash Ravioli with Brown Butter Sage Sauce. I bought the ravioli from the store because I’m a working mother, not a wizard. My husband is notttt a fan of butternut squash nor ravioli. He’s traveling this week though, so I won’t feel guilty making this for just the boys and I.

Thursday – Leftovers. Most likely the chili from Tuesday!

Friday – Pizza party!!

Saturday – Flank Steak with Chimichurri Sauce, Crispy Smashed Potatoes and Wilted Greens. Yum. The

Cocktail – Hot Buttered Rum. Had it on my November list last year and never did get around to it! So I’m going to get to it this week!

Bake – Cinnamon Rolls. These are the best I’ve ever made. There’s another recipe that I want to try from Sarah Kieffer, but I’m so scared to deviate!! I KNOW these are always good, so why try another? But what if Kieffer’s are better. Ack! The indecision – I’ll let you know on Instagram what I decide!

Treat – Chex Mix. My mom always always had a tin full this time of year, so I’ve always kept with tradition and had it around the house for my family too. Don’t you love tradition?

Happy eating this week, friends! Please share if you make anything amazing this week!