at home with ann

It's not all hors d'oeuvres and pasta around here, folks.  While we did a pretty good job last week keeping vacation indulgences to a reasonable level, I'm still feeling ready for a bit of a detox.  Maybe a break from the rum for a few weeks.  And a few meals including whole grains and plant based protein.  And gallons of water. I've had my eye on this recipe since January when I saw it on Oh She Glows .  I've never cooked with wheat berries before, but based on my love of couscous, quinoa, and good old brown rice, I knew this would be another favorite.  I used Bob's Red Mill Organic Hard White Wheat Berrie s and I am happy to report they were very easy to cook.  I sort of want to go to the Red Mill and meet Bob.  He looks kindly. Wheat Berry and Chickpea Salad based on Oh She Glows and Bob's Red Mill Ingredients 1 cup dried wheat berries 1-2 cups cooked chickpeas, or one can 1/2 red bell pepper, chopped 1/2 large English cucumber, chopped 2 cups

While it's always nice to come home, I'm still adjusting to life in 40 degree temps as opposed to 80s.  As such, dinner last night was nothing creative or exciting, but instead good old pasta with tomato sauce.  Sometimes you just need dinner to be ready in 5 minutes and use one pot.  I know you don't need a recipe to combine pasta and crushed tomatoes, and top it with as much cheese as you can get away with.  But let me tell you, it hit the spot. Since I don't really have a recipe for you today, I will share some of the things I'm loving (or coveting) lately. Sonny's Barbecue Sauce - We had Sonny's ribs last week while in Florida, and they are just amazing.  I'm not usually big on tearing fatty meat off bones with my teeth, but for their sauce, I'm on board.   Bodum Double Walled Tumblers - I think these would be absolutely adorable for sipping tea.  I have grand plans to brew iced mint tea using the mint from my garden this summer.  We'l

We are home from Florida!  It was a fantastic week of hot sun, golfing, swimming, cocktailing, and nightly golf cart trips out to look for the gator (sadly, we never saw him).  On our second night, we had a small cocktail party out on the lawn to continue the celebration of my Dad's 60th birthday. The hors d'oeuvres were simple, tasty, and a big hit!  They included: Bruschetta Two Ways : small toasted bread rounds.  Half topped with a thin layer of goat cheese and a dollop of fig preserves.  The other half topped with a mixture of cream cheese and pesto (store bought in this case). Cucumber Tea Sandwiches : Thin bread slices topped with either mayo or cream cheese, thinly sliced cucumber, a few chopped tomatoes and a sprinkle of fresh dill. Spinach and Artichoke Dip : One can of artichoke hearts, chopped.  One package of chopped frozen spinach, defrosted.  Something creamy like mayo, cream cheese, sour cream, or greek yogurt.  Mix everything together, top with grated parme

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! Joy the Baker - Spicy Chickpea Salad You know I love my chickpeas.  And my random grain salads.  Expect to see this or something like it soon. Oh She Glows - Back On Track Wheat Berry and Bean Salad Everything about this salad looks great, it's light, refreshing, filling and healthy.  I picked up my first bag of wheat berries this week, I can't wait to try this when we get home! Kath Eats Real Food - Super Salmon Salad Canned salmon is a great source of omega-3s and a wonderful alternative to tuna! Be home soon!

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! Daily Garnish - Morning Muesli Bars I love making my own granola (first post!), and these look delicious.  They would be perfect to have on hand for a quick snack. Oh She Glows - Chocolate Chip Cookie Dough Blizzard I will be picking up some whole wheat pastry flour and raw cashews very soon! Chocolate Covered Katie - Cake Batter Milkshake Rumored to satisfy all your cake batter needs, without a trip to Coldstone!

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! Miri Leigh (via Steamy Kitchen) - Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries Lemon and blueberries are two of my most favorite things. I can see this being a dessert staple this summer. Baking Blonde - Lemon Cheesecake with Lemon Curd Topping You had me at lemon.  Cheesecake too?  Heaven.  

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! How Sweet It Is - Crispy Shrimp Tacos I still have half a head of cabbage to use up, tacos are the perfect reason!  Plus, any kind of taco will make my husband very happy. Pioneer Woman - Two Crab Dips Crab dip is one of my favorite summer appetizers.  I'd probably add Old Bay into both these recipes, because I only ever use it for crab dip, but you can never go wrong with PW.

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! We Are Not Martha - Blood Orange Sparkler I think these would be fabulous at a brunch or baby shower (or just for me...).  You could make the mixer in a big pitcher in advance, and add the champagne in for serving. Pioneer Woman - Key Lime Pie If I can find a food processor at the house in Florida, I may be making this as you read it!

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! Eat Live Run - Spinach Feta Turkey Burgers We've spent the better part of a week discussing what kind of grill we'll be purchasing when we get back from vacation.  These would be a perfect kick off to summer grilling.  PS- We're going charcoal, time to be grilling purists.  PPS- We still have a gas grill so I can cook veggies all week and make them into wraps with goat cheese. Baked Bree - Mixed Greens with Berries and Glazed Almonds I love salads like this.  Greens, a fruit, and a protein are the perfect combination.  

Not really fishing.  More like pool, tennis and golfing. And sun, glorious sun!  The forecast is for the mid 80s, and I am ready for it! In any case, things will be a little quieter here at at home with ann until next week.  I'll be sharing some recipes from other blogs that look especially delicious, so check back occasionally! On Saturday night I wanted to kick off vacation with a little cocktail.  I normally reserve rum drinks for summertime, because they remind me of sitting on the deck at the beach watching the waves as the sun goes down.  This night, however, I felt like our upcoming time in the sun warranted an equally sunny drink. Sunny Rummy 1 part rum (I recommend Mount Gay or random bottle of Blackheart I found in the back of our liquor cabinet) 1 part seltzer 1 part orange juice Give it a stir and imagine you are someplace warm!

Things are looking pretty lean in our fridge these days, as we have been eating everything perishable in anticipation of vacation.  Cheese pizza was on the menu for last night.  Tonight we'll probably be left with breakfast for dinner.  That will work out well since we'll be up before 5 tomorrow morning to catch our flight! Skillet Pizza Dough adapted from Rachael Ray 3/4 cup warm water 1 teaspoon sugar 1 Tablespoon active dry yeast 1 1/4 cup all purpose flour 1 cup whole wheat flour 1 teaspoon salt 3 Tablespoons olive oil In a measuring cup, combine warm water, sugar and yeast.  Allow it to sit for about 5 minutes, or until it's all foamy.  It will go from looking like this: To looking like this: In the bowl of your mixer (or a large bowl if you're going to get an arm workout and mix by hand), combine the flours and salt.   Pour in the yeast mixture and the olive oil and mix for about 8 minutes until it forms a tight ball.  Knead it a few times and put

I know I said I was all about lighter Spring food, but this isn't it. This is actually not all that unhealthy, the base is broccoli and white beans, and the sauce is mostly lowfat milk. Also, I blasted music and danced around the kitchen while I was making it.  That doesn't have anything to do with the recipe.  It does make cooking extra fun, though.  You might want to try it when no one is home. Broccoli and White Bean Gratin pieced together from a bunch of recipes online 1-2 pounds broccoli florets (I used fresh, but frozen and thawed would work as well) 2 Tablespoons olive oil 1/2 cup chopped onion (1 small) 3 cups milk (I used 1%) 1 teaspoon dried thyme 1 clove garlic, minced 1/8 teaspoon nutmeg salt and pepper 1/4 cup flour 2/3 cup grated parmesan cheese (I used half parm and half asiago) 2 15 oz. can cannellini beans 1 slice whole wheat bread, or 1/2 cup bread crumbs Preheat oven to 400 degrees. In a large pot, steam the broccoli florets for 2-3 minute

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 1/4 cup gol

The Irish aren't exactly known for their fine cuisine.  Corned beef and steamed cabbage have never done much to impress me.  That being said, I still wanted to make something festively appropriate for the holiday this week.  Barring any green-tinged beverages, I wanted to find a way to make that cabbage into something good. Stuffed Cabbage Stew adapted from Rachael Ray 4 tablespoons extra virgin olive oil, divided 1 cup raw brown rice 3 cups chicken stock 1 pound ground turkey 1/2 teaspoon allspice 1 1/2 teaspoons coriander 2 teaspoons smoked paprika Salt Pepper 1 bay leaf 1 onion, chopped 2 cloves garlic, minced 1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped 1/2 head cabbage, thinly sliced 1 (28-ounce) can diced tomatoes 14 oz crushed tomatoes In a sauce pot, boil 2 cups of water.  Add rice, reduce heat to a low simmer, and cook for 30 minutes. Heat a soup pot over medium high heat. Add the extra-virgin

Have you always dreamed of being a blogger?  Fantasized about writing recipes and taking photographs? None of these things, but think it might be fun to see your name in (internet) print? I'll be away on vacation next week, and would like to open the blog to you!  If you're interested, send me an email with your post.  It can be a recipe, a dinner out, home improvement project, decorating, or fashion.  Photos are optional, but greatly appreciated!

Daylight Savings Time always throws me off.  I love having extra light, but it usually takes me about a month to remember how to change the clock in my car.  It is also a sign that despite the mid-30 degree temperatures and snow today that Spring will soon be here.  And that means a change from stews and casseroles to lighter fare.  This is a ten minute meal that has endless possible variations. Caprese Couscous 1/3 cup uncooked couscous 1 teaspoon olive oil 1 cup chopped tomatoes 1 bunch basil, chopped 4 oz. mozzarella, cut in chunks 1 cup chickpeas 3/4 Tablespoons red wine vinegar 1 teaspoon italian spice blend (basil, oregano, thyme, garlic) salt and pepper In a saucepan, bring 1 cup of water and teaspoon olive oil to a boil.  Add the couscous, cover, and remove from heat for 10 minutes. In a large bowl, combine tomatoes, basil, mozzarella, and chickpeas.  Add in couscous when cooked. Mix the dressing with the vinegar and spices, pour over the couscous mixture. Serve

After the manicotti, I had some leftover ricotta. I never know what to do with leftover ricotta except for adding it on top of pizza or mixing it in with pasta.  There was one scary instance when it went bad in the fridge and I made the sorry mistake of opening it to check.  I was planning to take an hors d'oeuvres with me to my parent's house this weekend, and a few internet searches came up with various bruschetta. Mediterranean Bruschetta Ingredients: 15 oz. ricotta 1 cup diced tomato 1/2 cup chopped kalamata olives 1 Tablespoon chopped fresh basil 1 teaspoon dried oregano 1 teaspoon lemon juice salt and pepper 1 loaf of bread balsamic vinegar Slice bread into 1/2 inch thick slices.  Toast lightly in the oven. Simmer balsamic vinegar in a small saucepan until reduced and thickened slightly.  You can do this step in advance, which is what I did. Mix together ricotta, tomato, olives, basil, oregano, lemon juice, and salt and pepper.  Since I did this step in ad

I have been baking (or assisting with) various spice cakes for my Dad's birthday for many years, all the way back to when I thought it was acceptable to make something out of a box - impossible to imagine, I know.  Many have been good, but it's always fun to try a new recipe.  This one from Gourmet caught my eye because of the cinnamon cream cheese frosting.  Spice Cake with Cinnamon Cream Cheese Frosting original recipe from Gourmet For cake 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1 1/2 cups unsweetened applesauce For frosting 5 oz cream cheese, softened 3 tablespoons unsalted butter, softened 1/4 teaspoon pure vanilla extract 1 cup confectioners sugar 1/2 teaspoon cinnamo