Oct 25th, 2010 // Appetizers, Breakfast, Recipes
My little devil doesn’t do hard boiled yolks no matter how deviously delicious we make them. But alas, sometimes from egg trials come egg triumph and this one is an eggs-ceptionally tasty eggs-ample. (Sorry, I couldn’t resist!)
My kid is a master piper but couldn’t be trusted with the bacon bits. Good thing we made extra because more went into his mouth than onto the avocado. The only problem with these eggs is that I can’t decide whether to have them for breakfast, lunch or dinner? Also, they somehow seem so posh that I want to display them as an appetizer at a fancy gathering! Now for the recipe…
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Oct 23rd, 2010 // Recipes, Sides, Veggie Friendly
I wish I had more pictures to display how beautiful and perfectly browned this cornbread was, but it was devoured with no consideration for the blog. I had to wrestle this last piece out of the hands of an unexpected guest so I could have just one relic of our hard work.
The inspiration for this recipe came from Pioneer Woman. Although, I am really no Pioneer Woman. I’m a city girl and I’m sure she would be horrified with how I changed the recipe. True corn-breaders hate when folks like us add sugar to cornbread. For shame!
We also added yogurt which seemed rather experimental at the time but totally worked and I wouldn’t want it any other way. What we all liked best about the finished product was the brown crispy bottom and the hint of sweetness in every bite. Now for the recipe…
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Oct 22nd, 2010 // Breakfast, Recipes
All oatmeal is not created equal. Steel cut oats are far superior to rolled oats but they simply take too long to prepare and and we just don’t have the time in the morning. Enter our new rice cooker.
We got up in the morning. Measured out our oats and water. Added a few shakes of cinnamon and a few scoops of brown sugar and closed it up.
We set it to quick cook, smiled when the machine played its little song and went off have a shower and get dressed. When we got back we had perfectly cooked steel cut oatmeal. I’m starting to really like this rice cooker! Now for the recipe…
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Oct 21st, 2010 // Breakfast, Desserts, Easy Cheats, Recipes, Sides, Veggie Friendly
I’ve noticed that when it comes to fruit salad, bananas tend to get a bad rap. Yes, they brown quickly but when there perfectly ripe they make such sweet compliment to a savory meal.
While I do feel bad for all the banana neglect in this world, I’ll fully admit that this dish was inspired more by a kitchen gadget than by banana guilt. It’s a banana cutter. You read that right. A banana cutter. My lovely and thoughtful mother in law gave it to my kid as a gift. I was shocked that this sort of thing even made it to market – how hard is it to cut a banana? Turns out my mother in law was on to something because my kid is just itching to use the cutter whenever there is a banana on premises.
After some super-cool banana cutting, throw some dried cranberries, nuts and honey on top and you’ve got yourself a bunch of liberated bananas. Now for the recipe…
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Oct 20th, 2010 // Breakfast, Kid-tastic, Recipes, Snacks, Veggie Friendly
When I was in college I spent a semester studying abroad in London. I always say I chose London because I had a mastery of the language. It certainly wasn’t for the food save for two things: High Tea and Curry. I gained an appreciation for high tea at The General Trading Company (The GTC) where I enjoyed more than my fair share of scones with clotted cream and jam.
Recently I saw a post featuring Jam Muffins on the Prudent Baby website and was reminded of how much I enjoyed my frequent trips to The GTC and immediately wanted to make those muffins!
I told my kid the story of visiting the GTC and explained that we’d be making muffins with jam hidden inside them. Oh how he delighted in the idea and then the actual hiding of the jam. We used two different kinds of jam to keep tasters guessing!
We reinvented the recipe by adding yogurt to provide more depth of flavor, changing out one cup of white for whole wheat flour to make them slightly more healthy and decreased the sugar content because I didn’t think it was needed with all that jam. I’m on my 5th muffin already. Somebody save me! Now for the recipe…
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