at home with ann

This is yet another Pinterest find.  I spend far too many hours on Pinterest while wearing Colin asleep in his sling. I should be reading.  Or bettering my mind.  Or doing something other than looking at recipes that make me hungry all the time.  While I've gotten pretty good at cooking and eating with him in the Baby K'tan, it's not always ideal, and I don't want to be smashing pots and pans and waking him up.  That's why the food I eat during the day is mostly whatever can be eaten quickly, usually while standing up in the kitchen, and without utensils.  That's where these cookies come in.  They are nutritious, made with whole grains, fruit and some spices.  More like a breakfast bar than a cookie, except without preservatives and added sugar.  They are perfect for snacks, and I'll also keep the recipe for Colin's breakfasts and lunchboxes once he gets teeth.    Strawberry Banana Breakfast Cookies makes 14 cookies recipe in...

When I was in college, we used to go to a dive Mexican restaurant to drink giant margaritas.  Along with those margaritas I would often order Arroz con Pollo.  I have to say, my memory of that dish might be a little hazy, but I think my version is way better.  And I'm not just saying that because due to some timing issues and a baby who needed a bath and to be put to bed, I didn't eat dinner last night until almost 9 and inhaled my bowl.  That is late for someone who is usually starving by 7. Also, I sometimes eat lunch at 11 in the morning and today it involved ants on a log.  I'm either 8 or 88.  But I digress. Arroz con Pollo inspired by Eat Live Run Serves 6 1 1/2 pounds chicken breasts , sliced in half lengthwise to form thin filets (you can use any cut of chicken here) Olive Oil 1-2 onions, chopped 1-2 green bell peppers, chopped 2 cloves garlic, minced 2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon saffron, crushed 1 bay leaf 1 1/2 ...

This lasagna is filling, creamy and delicious.  Sometimes you want to go all out with cheese, in which case try the Classic Lasagna .  Other times you want to try something a little different, and this recipe, while still Italian comfort food, won't put you straight into a food coma.  I used zucchini, yellow squash, baby bella mushrooms and onions for the vegetable layer, but feel free to use whatever you like or have aging in your vegetable drawer.  Ever since the Mushroom Millet Bowl , I've been loving mushrooms.  They add an almost meaty consistency to this sauce.  I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his.  The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto.  Will report back when I do! Vegetable Lasagna inspired by Daily Garnish Ingredients: 3 medium zucchini 2 medium ye...

Carrot is my favorite type of cake.   This whole going dairy-free thing has opened up some new doors for baking.  Mostly for how to replace butter.  You'd think since I'm not cooking with butter that I would refrain from watching Paula Deen, but you would be wrong.   There are several vegan bakers out there on the big world of the internet, and one of my favorites is Angela at Oh She Glows .  She uses real ingredients, and her recipes taste great.  Nothing is worse than a healthy cookie that tastes overly healthy. Or one that's full of scary substitute chemical ingredients.  I was having a major sweet craving yesterday, which led me to attempt a strawberry chocolate sorbet in the blender.  The noise of frozen strawberries in the blender scared the baby, so I felt like a terrible mother and still had no dessert.  Today I took a different approach, and the results were much better.   These are like a combination of litt...

My friend Jackie is a great cook, and loves finding new recipes as much as I do.  Our Pinterest boards are full of them.  The other day she emailed me some links for chicken salad recipes, and while I didn't follow them exactly, I used the ideas and did my own thing.  They were both delicious, I highly recommend keeping these in mind next time you have a chicken salad hankering.  I know you can all make chicken salad, but these little changes kick things up a notch.  I started with a rotisserie chicken and cut all the meat off.  Split in half gave me about 2 cups of chicken for each recipe. Avocado Chicken Salad 2 cups shredded/cubed cooked chicken 1/2 avocado, cubed 1 cup grapes, halved 2 stalks celery, chopped 1/4 lemon, juiced salt and pepper Mayo, optional for extra creaminess Hummus Chicken Salad 2 cups shredded/cubed cooked chicken 1/2 cup hummus 1/2 avocado, cubed 1/4 bell pepper, chopped 2 stalks celery, chopped 1/4 lemon, ju...

I love spinach and artichoke dip.  It's one of my favorite bar foods, and I will frequently make it at home for parties or appetizers-for-dinner nights.  Spinach and artichokes are healthy, but sadly, cream cheese, mayo and sour cream are not especially.  While making my weekly batch of hummus (it's scary how fast we go through it around here), I thought adding spinach and artichoke might be a good change from the usual garlic and lemon flavor.  It was.  Not only are the flavors delicious, but adding these ingredients ups the nutrition and volume considerably.  Spinach and Artichoke Hummus Yield: 6 cups 2 cans or about 3 cups chickpeas 1/4 cup tahini 1/2 lemon, juiced 2 garlic cloves Olive oil Water Hot sauce Salt 1 package frozen chopped spinach, thawed 1 can artichoke hearts, drained In a food processor, combine tahini and lemon juice and a little water.  Process until well mixed. Add in garlic, mix well. Add in chickpeas in 2-3...

We have decided that nearly any recipe that calls for spaghetti can be substituted with spaghetti squash.  For the most part the pasta is just there to carry the sauce, so when the sauce is hearty and flavorful like this one, spaghetti squash is the perfect accompaniment. I was inspired by this recipe I saw on Pinterest.   Can we just take a moment to reflect on the wonder that is Pinterest?  Aside from the fashion and decorating, it's a fantastic resource for recipe ideas.  In any case, I put my own spin on this dish, but used the basic Puttanesca flavors. Puttanesca is rumored to have been the recipe that Italian prostitutes would cook to lure customers to their home.  I don't think any prostitutes these days are making spicy pasta dishes for their customers, but this is so good they should consider bringing that marketing technique back. Puttanesca Spaghetti Squash Serves 6 1 spaghetti squash ~4 lbs, roasted olive oil 1 onion, chopped 4 cloves ga...

Perhaps you are finding yourself in a bit of a lunch rut, staring down that same turkey sandwich or salad every day.  Or you might be in need of a very quick and simple dinner. This is another Pinterest inspired recipe from here .  For the past few weeks I've been cooking a pound of chickpeas at the beginning of the week.  Half goes into the huge quantities of hummus I've been making, and the rest are for recipes, salad toppers and snacking. Of course, this is just one of a million ways you can use chickpeas in a wrap.  Add them to pretty much any flavor combination for a good protein and fiber source.  Keep these ingredients and swap out the barbecue sauce for hot sauce for a buffalo flavor, add them in to Greek salad ingredients, or use them in place of chicken or tuna for salads. Barbecue Chickpea Wrap Serves 1 1/3 cup chickpeas 4 grape tomatoes, quartered 1/2 avocado, chopped 1-2 Tablespoon red onion, diced 1 Tablespoon barbecue sauce Touch of m...

So, it turns out that March is National Nutrition Month according to the Academy of Nutrition and Dietetics .  Now, some of the recipes I share are on the indulgent side.  To me, nutrition is about eating as many whole, real foods as possible and balancing your diet.  I think a balanced diet includes both kale and cheesecake. The challenge for National Nutrition Month is to Get Your Plate in Shape.  To do so, I try to add something green to my meal whenever possible. Shamrock Shakes do not count.  Lately, I've been buying baby spinach and adding it to as many of my dishes as possible.  It's an easy way to add some vitamins and nutrients without changing my whole meal.  Here are a few quick ideas to add some green to your breakfast. Green Smoothies Don't be scared, we've had these before.  I promise they don't taste like drinking pureed spinach.  A few of my favorite combinations are: Banana, Spinach, Frozen Strawberries, Blackberries, ...

Not that long ago I thought I didn't like mushrooms.  It turns out what I don't like are slimy mushrooms.  I think we can trace this back to a trip to England I went on with my parents when I was 15.  We stayed primarily in bed and breakfasts, and every day the proprietors would serve a "full English breakfast," which included, among other things, canned mushrooms.  Canned mushrooms are the ultimate in sliminess.  By the end of the trip I stuck to toast and tea in the morning.  Non-slimy mushrooms, on the other hand, I like quite a bit.  This saucy, hearty bowl reminded me of the mushroom demi glace that you sometimes get at steakhouses.  I bet this would actually be delicious served over steak, but it was great (and vegan) on it's own.  There are a couple ingredients in this recipe you might not be familiar with.  I'd never cooked with millet before.  It's a grain, and high in nutritious elements such as manganese, phosphorus, ...

I may have mentioned before that raw chicken scares me.  I've made great strides against this somewhat irrational phobia in recent years, but I still avoid touching it if possible.  That is why this recipe is perfect for me, I don't have to touch anything raw and at the end of the day I get a tasty and healthy meal.  That's a success in my book.  I've made vegan Tortilla Soup before , which was great, but I was feeling something a little heartier. The only injury sustained while making this soup was burning my tongue while I was taste testing.   This has become something of a pattern lately.  I'm either eating at lightening speed because we are on the verge of a baby meltdown, or it takes me hours because I keep getting pulled away and grab a bite as I walk through the kitchen.  Even eaten a little too hot, this was delicious, definitely a keeper.  Crock Pot Chicken Tortilla Soup 1 14 oz. can tomato sauce 1 teaspoon cumin 1 teaspoon ...

Another crock pot recipe, you say?  Another reddish/brownish bowl of mush?  I know, crock pot stews don't photograph particularly well, but they are delicious and this one is also super nutritious.  I hope you aren't totally bored of crock pot ideas, though, because I have another one cooking away for dinner tonight.  Plus, this is just another opportunity to make crock pot jokes.  Not only that, this is a very affordable recipe, it yielded 8 servings for us, barely over $1 per bowl. Who doesn't need some more convenience in their cooking once in a while, right? Crock Pot Butternut and Kale Stew recipe based on Eat Live Run 1 onion, chopped 1-2 carrots, chopped 3 cloves garlic, minced 1 jalapeno, minced 2 tsp garam masala 1 butternut squash, peeled and chopped 1 28-oz can diced tomatoes in tomato juice 2 cups vegetable broth 1 cup red lentils 2 15-oz cans chickpeas, drained and rinsed 1/2 bunch kale, ripped into bite sized pieces salt and pep...

We're taking a break from our regular food chat today to talk a little about what life has been like for the past 2 months with Baby Colin.  Don't worry, I can't go more than a few minutes without talking about food, so we'll touch on that, too. If you are sick of hearing about babies, feel free to skip over, I'll be back with recipes soon.  Colin is two months old.  The fastest two months of my life, but at the same time I can barely remember what life was like before he was in it.  On Sunday morning at 4 AM I told him about the night he was born and how I didn't think I could ever be happier than I was in that moment, exactly two months ago.  I was wrong, because every day he makes me happier.  I also can't believe how much he's grown!  My little 7 pound 13 ounce peanut is now pushing 14 pounds.  We have already packed up all the newborn and 3 month clothes.  We like to eat around here.  He's changed so much, his suspicious newborn l...

That recipe title is quite a mouthful.  Get it?  A mouthful?  I make myself laugh. You probably all think I'm weird. In any case, I had a craving for pancakes last weekend.  The baby and I were on our own for the weekend while Jon went on a ski trip.  It was freezing cold and windy so we stayed cozy and warm inside the whole time.  Such occasions call for pancakes.  Unfortunately, we were out of eggs and I wanted to skip the butter (more on that to come).  I did a few google searches for ideas and came up with Oatmeal Banana Whole Wheat Vegan Pancakes.  Hardly more ingredients than a bowl of oatmeal, but so much better.  No added sugar or fat make these healthy pancakes perfect for any day.  Or every day, in my case.  Oatmeal Banana Whole Wheat Vegan Pancakes yield: 6 pancakes I'll let you decide how many people that serves.  Ingredients: 3/4 cup milk (I used almond and rice milk- I've made these 4 times in the pa...