Tag Archives: recipes

making these things in the kitchen

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.

favorite recipe: egg and cabbage burritos

This recipe is so much a favorite of mine that I will chose to eat it at any time of the day or night. It is best after a long walk and satisfies my need for both protein and fulfillment. Both maiki and Emma love it too and look at me with happy, thankful faces. The recipe emerged last year one sunny afternoon at the cottage when we had few ingredients on hand and three hungry bellies to fill. Now that I think about it I was probably inspired by the mu shu vegetables we used to get from our favorite Chinese restaurant in Berkeley. I am still going strong on my love of cabbage kick. Hope that you enjoy them as much as we do!

I am not good with measurements so I will just say to eye ball the amount that you think that you will need. I finely chop cabbage and onions. Small bit of broccoli are wonderful too! Saute veggies with a bit of olive oil and finish with a pinch of Italian seasoning, salt and pepper. Remove most of the vegetables to make room for eggs in the pan and place them inside each tortilla with shredded cheese. I add butter to my skillet and four eggs and scramble with the cabbage and onion left in the pan. It will cook quickly. Add eggs to the tortilla and fold. They are fantastic with fistfuls of Italian parsley. I also love adding scallions but I am a big fan of onions.