comfort food lighter
including mac and cheese, mashed potatoes, pot pie, grilled cheese, and creamy soups
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Sunday, February 17, 2013
Sunday, March 11, 2012
Friday, February 10, 2012
the great granola experiment
I have been experimenting with granola recipes, and found one that I LOVE....but it calls for maple syrup which is EXPENSIVE, and while I am not scared of mixing and matching nuts and dried fruits in a granola recipe, I dont want to mess too much with the sweet/sticky factor....so I am on a search again. here are some of the highest rated recipes I am hoping to try from food.com
crunchy granola
vanilla scented granola
granola
Alton Brown's granola (calls for maple syrup, but just a little, I figure I can sub honey or agave for that small amount)
honey granola
crunchy granola
vanilla scented granola
granola
Alton Brown's granola (calls for maple syrup, but just a little, I figure I can sub honey or agave for that small amount)
honey granola
Sunday, January 15, 2012
Saturday, January 14, 2012
Monday, November 14, 2011
Saturday, November 12, 2011
Sunday, October 2, 2011
EOM Hearty Italian chicken noodle soup
made WITHOUT a recipe from cleaning out the freezer and the pantry....and it turned out pretty good!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
Monday, September 26, 2011
Friday, July 22, 2011
Tuesday, May 31, 2011
Saturday, May 21, 2011
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