It’s a shitty day. I’m trying to convince myself that it isn’t and focus on the positive, but it is. I can’t eat and all I want to do is cry. I wish I could just lock myself in my room and cry, but I don’t want my son to see me upset. Nothing like trying to stay strong for our kids.
Adapted from Everyday with Rachel Ray
Preheat oven to 375
3/4 cups flour
3/4 cup baking powder
3/4 cup milk
1 egg, lightly beaten
2 Tablespoons oregano
2 Tablespoons parsley
4 ounces grated cheese
2 scallions, finely chopped
1/2 cup chopped mushrooms
1/4 cup chopped tomatoes
1. Stir flour and baking powder.
2. Whisk in milk and lightly beaten egg.
3. Whisk in oregano and parsley.
4. Whisk in scallions, tomatoes, mushrooms and cheese.
5. Let stand for 10 minutes.
6. Spoon evenly into greased, 24 mini muffin pan (I’ve read that a regular muffin tin also works)
7. Bake at 375 for approximately 30 minutes.
The original recipe calls for pizza sauce, but I am not a fan, so I did not make any. I would like to try this with chunks of cheese next time so you get a nice bite of melted cheese in each puff rather than a hint of the grated cheese. We’ll see. This recipe is very easily adaptable.
4 cups vegetable broth
4 cups water
1 cup uncooked barley
2 cups shredded carrots
1 can diced Italian style tomatoes with juice
1 can kidney beans, drained
1 can corn with juice
3 bay leaves
2 teaspoons garlic pepper
3 tablespoons parsley
pinch of cayenne pepper
1/4 tsp dry mustard powder
salt & pepper to taste
4 ounces cream cheese
Pour all ingredients except for cream cheese into large stockpot. Cover and bring to a boil. Reduce heat and simmer for an hour. Add cream cheese and simmer for another 30 minutes. Remove bay leaves before serving.
Pico de Gallo
6-8 (2lbs) medium-sized, vine-ripened tomatoes
1/2 medium yellow onion (sweet varieties are the best)
2 – 3 fresh jalapeno chiles (note: we actually use pre-canned, sliced jalapenos although I am sure fresh would be better!)
1/2 cup chopped cilantro
salt to taste
- Dice the tomatoes.
- Finely chop the onion
- Cut the jalapenos in half lengthwise, remove the ribs and seeds, and chop finely
- Remove the cilantro leaves from their stems and roughly chop
- Toss all ingredients, salt to taste.
Disclaimer: I have NEVER measured anything in this recipe so the amounts are a matter of guessing. My suggestion for you is to just start chopping and adding until it looks good to you. I know that’s a scary thought for many, though, and for you, I will try to guess at the amounts.
3 Large Tomatoes
1/2 Large onion
1/8 cup feta cheese
1/2 tablespoon parsley
1. Slice the tomatoes into wedges
2. Slice the onions into wedges, then separate
3. Stir tomatoes and onions
4. Sprinkle in parsley and feta cheese
5. Stir well and enjoy
Options: You can easily add olive oil to this if you’d like. Olives are another yummy option.
Note: I do not care for this salad the next day as it becomes juicy. It’s not bad, and my daughter likes it just fine, just my preference.
2/3 cup butter
2/3 cup all purpose flour
6 cups non-fat milk
1/2 tsp salt
1 tsp freshly ground pepper (I used quite a bit more, but not sure how much)
4 scallions, chopped (I just grab a handful or however many I have on hand)
8 ounces fat free sour cream
1. Chop the potatoes (skin on) and boil until soft
2. When potatoes are done, drain, add the sour cream, and whip until creamy.
3. In a saucepan, melt the butter. Stir in flour and cook about a minute. Gradually add milk, whisking constantly until thick (this takes quite awhile, but it does thicken nicely. If you have help, you can whisk the milk mixture while the second person keeps an eye on the potatoes)
4. Add salt and pepper to the milk mixture (I also throw in parsley but not sure how much)
5. Add the milk mixture to the potatoes stirring until well mixed.
6. Add scallions
7. Once the soup is hot, add the cheese, stirring until melted.
If you do make it, let me know if you like it. :)