Cooking from scratch always works out best for me. I use less packaging and spend less money. I do find I spend a little bit more time in the kitchen but when I have the time to spare it is so enjoyable. I have been loving recipes from the site Cookie and Kate. This lentil soup is a favorite and I make it pretty much every other week. When looking for a good recipe for quinoa I found one on Cookie and Kate that looked perfect. The quinoa black bean mixture is so delicious (and healthy). I made the tortillas as well and we ate this quinoa with avocado and olives for dinner last night! It was a win for sure. It makes great leftovers too.
I recently read the book Ten Things That You Need to Eat and since have been trying to incorporate more cabbage, kale and green vegetables to my meal planning. We already eat well but I want to make dinners more vegetable filled for growing my seven-year-old. One night we had “green soup” with leeks, spinach and cabbage. Emma actually really liked it and could not pick out the green parts since it was mostly blended and thickened with potato.
Still making muffins, tortillas and pizza dough weekly but I have been lax on bread baking. I want to get back into it and am thinking about trying a focaccia recipe next. I have been buying rosemary focaccia from local Semifreddi’s bakery and its not too expensive but I know that I could make it in my kitchen. I make a yummy olive bread with rosemary that we love but I want to try this pan variation that does not need eggs. Also I think I am ready to make challah too! My last school made a dough without eggs and it was still really good. Emma and maiki love when I get excited about bread baking because they get to be my taste testers.
Today I was craving the french toast from the Tomate Cafe in Berkeley. It is the best because they use Semifreddi’s Cinnamon Swirl bread that is already amazing by itself. I have recreated this french toast at home but always have to stand at the stove such a long time while making it that I just decided to try making it into a bread pudding. Now bread pudding is already good but when made with this cinnamon twist bread it becomes otherworldly. For the bread pudding I used the old fashioned Betty Crocker recipe. I did omit the raisins and put it a bit less sugar. Also, this recipe calls for only one quarter cup of butter rather than the baked french toast recipe that I looked up that asks to use half of a cup. I don’t usually make any recipe that calls for a whole stick of butter so I much preferred the bread pudding route and I am glad that I made it. ^_^
I am so happy. I just watched the TED talks with Jamie Oliver and I love him and all that he is doing. If you haven’t seen it go watch it now!
As a lifelong sufferer of IBS I am always thinking about food and the way it makes me feel. I didn’t grow up cooking and have never taken Home Ec. but once I figured out that I could solve all of my health problems my paying attention to what I ate my life changed. I love to read recipes and modify them to my own tastes. I love to grocery shop, especially at my favorite local markets. And I am whole heartedly attached to the movement of teaching our children about food. I have seen first hand that children can love vegetables, and all kinds of food for that matter. I really want to inspire the children at my school to take care of themselves by modeling and teaching them about the importance of good health from clean water, exercise and healthy food. It is so important and not a difficult undertaking.