Bring a big pot of water to a boil. Add salt, then the macaroni and eggs. Cook per directions on package of macaroni (don't worry the eggs will turn our perfect). Drain the macaroni, and fish out the eggs. Rinse the macaroni with cold water. Peel the eggs.
In a food processor roughly chop the green onions, pickles, and eggs. You want fine pieces but not puree. Place egg mixture in a bowl with the sour cream and mayo. Mix well. Stir in macaroni. It will seem a little soupy but with thicken up in the fridge. If you want you can add a little pickle juice with the sour cream and mayo. Refrigerate until ready to eat.
I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house. Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???
This a simple and easy pasta dish that my mom has been making for years.
I happened to have three different colors of tomatoes, but you don’t need them. All of one color is totally fine.
The whole family loves this pasta dish, even my cute nephew! (Who doesn’t eat a darn thing!)
The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!
I don’t know why sometimes enchiladas get a bad rap. They don’t have to be full of cheese and swimming in a high calorie sauce. These roasted vegetable enchiliadas are sure to hit the spot and cure any craving for a gooey and cheesy enchilada.
Start by chopping up some veggies and throwing them on a sheet pan. I used bell pepper, zucchini, carrots, and onion. Toss them with extra virgin olive oil and roasted them off until tender and light brown. About 400 degrees for 20 minutes.
This a great little trick that I always do….put some sauce down in your pan first before anything else so nothing sticks.
Layer in your tortillas,
olives and roasted green chilies,
more tortillas, and then a layer of sauce. Repeat with more cheese, veggies, olives, green chilies, ending with tortillas, Pour over the remaining sauce.
Top with cheese, cover at bake at 350 for 30 minutes.
Pour a little bit of enchilada sauce into the bottom of a 9x13 baking dish. Cover with 6 corn tortillas. Cover with cheese. Top with half of the veggies, half the olives, and half the green chilies. Spoon a little bit of sauce over. Repeat, ending with a third layer of tortillas. Pour over the remaining sauce being sure to cover all exposed areas of tortillas. Top with a thin layer of cheese.
So summer is in full swing at my house! If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me! I keep feeling like I’m on summer break and not keeping up with my blog!
Any ways, enjoy this healthfied version of cream of wheat!
I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!
So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract! It’s key!
Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat. Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia. Pour into bowls and top with berries.
Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven. Spray 2 loaf pans with non stick spray and set aside.
In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla. Stir in soda and salt, and then mix in the flours. Divide evenly between the two loaf pans.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please). Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.
Can you even do that??? Yup, and it is super easy too.
First things first. You need coarse ground wheat. Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage. Double score!
Hello there! Sorry for the radio silence last week. I got a freelance job through eBay writing some guides for them. You can check them out here. Be sure to like them or comment on them so I can do some more!
Anywho, I missed this little blog of mine and you guys of course!
My summer garden is in full swing, which means I have summer squash coming out of my ears. What is a good way to use it up?
Roast it off. I roast big batches of vegetables and then eat them all week!
For this batch I used yellow squash, carrots, onions, and asparagus. I just used whatever I had in my fridge.
Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.
Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
Extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees.
Cut up your vegetable to bite size. The smaller they are the faster they cook.
Drizzle with a little oil and sprinkle on some salt and pepper. Toss with your hands so everything is coated. Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty. They are that good.
Have you ever tried roasted blueberries or any berry for that matter? It takes them to a whole other level.
I sprinkled mine with some lemon sugar before roasting them off.