Tag: recipe

Cottage Cheese + Wheat Germ + Honey

Healthy Snack: Cottage Cheese + Wheat Germ + Honey

Cottage cheese creeped me out until Casey introduced me to this combination. It’s something he had when he was growing up. I think his grandpa introduced it to him?  Basically,  you take a good scoop of cottage cheese (I prefer the smaller curds) add a heaping tablespoon (or two) of wheatgerm and  top it off with a little bit of honey. If you’re not into wheatgerm, try ground flaxseed. Also good! It’s creamy, sweet and the wheat germ gives a little bit/depth. If you’re not a lover of cottage cheese, this might change you.

Rhubarb Coffee Cake

Rhubarb Coffee Cake // shutterbean

I suppose it’s time to stop procrastinating and think about what we’re making for Easter.  You ready?

I think I am I think I am. I think I am…going to eat all of these cadbury eggs…

Rhubarb Coffee Cake // shutterbean

To me, Easter is a very good excuse to eat ALL DAY LONG. My grandma used make an epic Easter spread with grilled lamb, salad, the CRISPIEST potatoes, green beans, you name it.  The highlight was always her amazing Italian Easter pie that was equal parts cheese, crust, sausage and egg.  My brother and I would park ourselves in front of a tray and eat wedge after wedge in between handfuls of nonpareils. I’m gonna hafta get that recipe and some nonpareils.

Easter is also about coffee cake. A cake you can eat before or after your epic meal. A cake that can be served with coffee or a big scoop of ice cream and fresh berries. A cake that gives you leftovers to send home with guests or eat hoard in your kitchen to snack on all week long…

Rhubarb Coffee Cake // shutterbean

I think this Rhubarb Coffee Cake is a good choice for Easter. The crispy cinnamon laden top stands upon a light and fluffy crumb cake studded with tart rhubarb chunks. I call dibs on an edge piece!

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Bacon & Pea Pizza

Bacon & Pea Pizza //shutterbean

It’s funny to think of what comforts you. I’m sitting here writing this in my hotel room in Oregon. I was invited on a blogging trip that came at a time when I really needed to get away. My routine was wearing me down and I’d been aching for alone time like you wouldn’t believe. If you’re a mom you know how rare it is to get a moment to just think about yourself. No one else. Just you and your thoughts. To be the only person of your family in line at the TSA…not bracing for security checks with a kid who needs his Curious George and is upset that he has to take his watch off and carry his own backpack. None of that. Today I spent an extra hour at the airport due to flight delays and was actually happy about it. More time to read my book. More time to people watch. Time to be myself and observe other people who were freaking out over flight delays. More time for reading, I kept repeating to myself.

Bacon & Pea Pizza // shutterbean

Tonight I had an amazing dinner with uninterrupted adult conversation. I came back to my hotel room, unpacked and situated myself. Somehow I find great pleasure unpacking and setting up my homebase and I had this moment where it was just really quiet in my hotel room. A very eery quiet. A quiet that I didn’t anticipate. I mean, I had looked forward to this quiet all week. Lawd!! I praaaaaaayed for this quiet and here it is. So I immediately turned on music in my room and felt better.  Comfort found in music. Does this mean I’ve finally adjusted to a life with background noise?  I don’t know.

Bacon & Pea Pizza // shutterbean

Last week this pizza fed us well. My goal was to use up some of our leftovers before I went grocery shopping. Somehow I was left with three strips of bacon (why didn’t I cook the whole package??) and a handful of peas and with a little rooting around our fridge I found cheese, lemon & grabbed some mint growing in a pot on our deck. Casey thinks it’s the best pizza I’ve made with the Bacon Cheeseburger Pizza being his close second. Perhaps I’ve found Casey’s comfort food combination> It might be yours too. I think he likes it because it has a carbonara vibe. Comfort, indeed.

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Salted Caramel Macaroons

Salted Caramel Macaroons // shutterbean

I made this recipe twice on Saturday. The first time went really well until… I burned the caramel. I should seriously have a leash on me when I’m working in the kitchen with things that require attention. If I have enough counter space free, I almost always find another project to work on. It just doesn’t feel right to have less than three things going on at once. After the caramel burning fiasco I sat there in my kitchen contemplating whether or not I should call these Burnt Salted Caramel Macaroons or just scrap the recipe altogether because I actually drizzled all of the macaroons with the burnt caramel. I wasn’t convinced.

Salted Caramel Macaroons // shutterbean

Then I found another bag of coconut in my pantry as well as a can of condensed milk and HALLELUJAH round two!

Salted Caramel Macaroons // shutterbean

I’m glad I gave it another go because these macaroons (from The Macaroon Bible) are incredible. They taste amazing with or without the salted caramel. The caramel adds a little bit of a crunch to the crispy/chewy macaroon. Plus! It’s salted so HELLO. If you haven’t noticed, I’m a sucker for anything with coconutcaramel or salted caramel.
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Peanut Butter Banana Roll-ups

Peanut Butter & Banana Roll-ups // shutterbean

Is this indulgent or healthy? I’m not quite sure!

What we have here is a flour tortilla with a good/even smear of chunky (or die!) peanut butter. We add a banana to the top and roll it up to make a burrito. Then we cut the roll-up into pieces and move ourselves to the couch and watch really bad/indulgent TV.  Say Yes to the Dress? Maybe? (She should have picked the beaded bodice!) Add some nutella to the mix or COOKIE BUTTER and we’re on Team INDULGENT. You might as well put on the Housewives. We’re going in for a marathon.

But then maybe you’re in the mood for it to be healthy? Fiiiiiine. Use a whole wheat tortilla or better yet-make it SPROUTED and we’ll watch Man vs. Wild or some other Discovery Channel program. Put some chia seeds in there already! It’s vegan, gosh.

 

Homemade Vanilla Almond Milk

Homemade Vanilla Almond Milk // shutterbean

When I was little I was always so curious as to why my grandparents couldn’t eat a lot of foods. I just thought you ate what you liked and that was that. Going out to dinner with my grandparents went something like this, “So, Grandma isn’t eating meat tonight? So we can’t have burgers? Wait. She already had meat this week? Now she’s not eating dairy? It gave her indigestion last week?!”

And on and on…

Homemade Vanilla Almond Milk // shutterbean

FLASH FORWARD a few decades and I see what my grandma meant about the dairy. Oof. Getting older has meant there are certain things I have to start avoiding and milk is one of those things. Fortunately a little bit in my coffee doesn’t slay me (thank GOD as I CANNOT put another milk in my coffee for the life of me).  But I haven’t really been able to eat a bowl of cereal with milk for a few years. Ice cream? Whew! Through the years I’ve grown an aversion to the taste of milk. Perhaps it’s motherhood…and having to clean it up off the floor ALL THE TIME. Or maybe it’s trauma from cleaning out that sippy cup that was left in my car for a month? I digress…

I’ve been making my own Vanilla Almond Milk for the past month and am LOVING IT. It’s been a really great/easy addition to my Meal Prep for the week. I make one batch-sometimes two each week.  And if I have a little leftover, I add it to Cooper’s smoothies; it’s a great base. It’s light and slightly sweet. Sometimes I just drink it plain if I wanna little something something. I love it.

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