at home with ann

I apologize for the inconsistency in my blogging lately.  I've been feeling a bit off, and as a result, my cooking isn't very adventurous or interesting.  We still need recipes for off days, though, and this soup has been my go-to all week. Minestrone Soup 1 onion, chopped 2 small zucchini, chopped 2 carrots, chopped 1 stalk celery, chopped 2 cloves garlic, minced olive oil 1 teaspoon dried thyme 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon dried parsley 2 cups chickpeas (any bean will do) 1 28 oz. can diced tomatoes with liquid 28 oz. water or vegetable broth Heat olive oil in a large soup pot. Chop and drop the vegetables into the pot- onion through garlic.  Cook for about 3-5 minutes. Add in the spices and cook one minute more. Add in the chickpeas, diced tomatoes and water or broth. Cover, bring to a boil, reduce and simmer for 20 minutes. A quick, easy, healthy meal in no time.  If you need extra comfort, pair it with gril...

I love seafood, especially fish, and I'm making an effort to incorporate more into my diet.  All those good omega-3s and all that.  While canned tuna can be high in mercury, canned salmon is all good.  Of course, you can use fresh if you have some leftover from dinner the night before.  I liked this salad so much I'm planning to stock up on canned salmon next time I go to BJ's.  And also the huge multi-pack of Sharpies, because those are obviously necessary. Inspired by Kath Eats and her Super Salmon Salad , this can definitely be a dish where you throw in whatever is in the fridge and strikes your fancy. Ingredients: 1/2 cup dried wheat berries, cooked according to directions.  I soaked overnight, and then drained, rinsed, covered with fresh water, and simmered for 45 minutes. 1 can salmon, drained 1/2 lemon, juiced 1 Tablespoon olive oil 1/2 - 1 teaspoon dried dill, or 1 Tablespoon fresh Vegetables - these are just what I had around, use whate...

I like Rachael Ray.  I've liked her since the early Food Network days when she would pour gallons of EVOO in every pan (I guess that hasn't changed), and I'll occasionally watch her daytime talk show.  The reason I like her, aside from the breakneck speed with which she whips together 30 minute meals, is that her recipes always give me ideas.  I'll often make something of hers once, and then get the idea to change 12 things about it and make a whole new recipe.   This is another great make-ahead recipe.  It's eaten cold or at room temperature, and I think it would be a great pot-luck or picnic addition.   Spicy Moroccan Bread Salad from Rachael Ray 1/2 cup olive oil 1 clove garlic, grated or very finely chopped 1 teaspoon cumin 1 pound loaf of bread, cut into 1/2 inch pieces salt and pepper 4 ribs celery, chopped 1 cup chickpeas 4 ounces swiss or jarlsberg cheese, cut into 1/4 inch cubes 1/2 cup slivered almonds 1/4 cup red wine vinegar 1/...