For a couple weeks now, I've been taking a break from cooking. ...but today, I miss it. Dinner tonight: marinated chicken thighs, roasted Brussels sprouts and some wild rice. It totally hit the spot.
Thursday, December 5, 2013
Wednesday, December 4, 2013
2. for nifty phone apps that save us money.
3. for the home depot and all it's treasures.
Monday, December 2, 2013
Wednesday, November 27, 2013
Tuesday, November 26, 2013
Pie & Gluten Free Cornbread
(I don't really worry about measurements when I'm cooking!)
1: herb-roasted rotisserie chicken, meat pulled and torn/chopped into bite-size pieces (will shred more as soup boils)
10-ish: Baby yellow potatoes, roughly chopped to bite-size pieces
2 large handfuls: fresh green beans, snapped
7-ish: carrots, sliced
water, vegetable broth, & cream of chicken (or mushroom) to add some thickness
garlic powder, onion powder, black pepper, sea salt
*David suggested adding some cornstarch next time to help thicken.
Mix all ingredients in dutch oven and place over medium-high heat. Cover and boil about 30 minutes (or until potatoes are tender when pierced with a fork), stirring occasionally.
Reduce to simmer for a few minutes before serving.
For the cornbread, I used Bob's Red Mill cornbread mix and just followed to recipe. Delish.