It isn’t so often that I post about something non-food related, but every once in a while, I like to write a few sentences to promote something I believe in. For any of my lady readers out there, I wanted to mention an online workshop put on by one of my close friends. Adrienne Furrie is quite simply as passionate about make up and feeling confident with your own personal beauty as I am about the world of food. And, I believe that many of my friends may fall into the category of women who are interested in stepping up their appearance or who want to learn how to look their most pulled together in a way that is simple and quick. While not all of my fellow foodies are stay at home moms, I know many are and feeling beautiful is often at the bottom of the list after running a home all day. The same goes for the career ladies out there who push hard all day and sometimes don’t have much time left for themselves in the evening.
I can’t say enough about Adrienne as a person and have zero hesitation in recommending her workshop that I know, first hand, has changed so many women’s lives. So, if this perks your interest; if you are done with feeling blah and invisible and want to feel confident/turn heads again, click on the link and see if the program might interest you 🙂
Rarely, does a vegetarian recipe come along that I love. Well, maybe I spoke or “wrote” to soon. I love cheese pizza. My chickpea curry is a staple recipe. I can quite happily eat a whole pan of sautéed mushrooms all on my lonesome. Broccoli cheese soup, grilled cheese, all rank high in my books. This one though. SO much flavour. I served it with coconut rice on the side. I love that too. Okay, maybe meat is over rated. Maybe I do love the occasional vegetarian cuisine. This one I will be making again and again, and then again. The only thing I changed was to sprinkle with cayenne pepper, and even then I only did that to my individual portion so it is totally optional.
Recipe from Betty Crocker Vegetarian Cooking
- 1 Tbsp. vegetable oil
- 2 medium onions
- 1 clove garlic, minced- I at least doubled this, if not more. Basically just use a big scoop of minced garlic
- 1 cup diced butternut squash – I used frozen. Already diced. Super easy.
- 1/4 cup raisins
- 1 cup vegetable broth
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1 can chickpeas, drained
- Hot rice for serving, I used coconut.
- Peel onions. Dice one onion. Slice one onion.
- Heat oil in large skillet. Add onions and garlic. Cook until onion is tender. As soon as onions start to turn brown add next 6 ingredients.
- Bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes. Stir occasionally.
- Add chickpeas. Continue to heat until chickpeas are cooked through. Serve on top of rice. * Sprinkle with cayenne if desired.
- Eat and enjoy!
Eggs, Cheese, Sausage. All on an English Muffin. Plus add, some delicious sawmill gravy. That sounds like my kind of breakfast, and I am not even a breakfast person. Made these up for lunch one day, and they were good, really good but let me tell you. These babies are filling. We could all only finish one. And by one I mean, one half of the English muffin. So we had plenty of leftovers. We were a little wary of leftover scrambled eggs, but that was just plain too much food to waste. So we re-heated them the next day (in the oven, not microwave) and although not quite as good the second day, still a really nice meal. So make them, eat them, enjoy! Doesn’t all that melty, gooey cheese just look delicious!
Recipe from Fox Valley Foodie
- 1 Package of English Muffins
- 8 Eggs
- 1 lb Breakfast Sausage
- 8 oz Mild Cheddar Cheese thin sliced
- 2 cups Milk
- 1/4 cup sausage drippings add butter if you don’t have enough drippings
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
- Whisk in flour and cook one minute. Add salt and pepper.
- Whisk in milk and cook until bubbly and thickened.
- Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
- Cut English muffins in half and toast both sides. Lay on cookie sheet face up. Divide gravy equally between muffins. Top with eggs, cheese and sausage.
- Broil until cheese is melted.
- Eat and enjoy!
I got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!
- 1½ cups wheat bran
- ½ cup milk
- 2 medium bananas, mashed
- 1 egg
- 1 Tbsp coconut oil, melted and cooled
- 1½ tsp. vanilla
- ½ cup honey
- 1 cup whole wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
- 3 Tbsp chopped walnuts
- Stir together bran and milk. Let sit for 10 minutes.
- While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
- Beat bananas, with egg, coconut, oil, vanilla and honey.
- Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
- Bake for 20 minutes. Remove from oven and serve warm.
- Eat and enjoy!