Saute veggies in evoo – add garlic if you would like
Set aside
Fry egg with salt and pepper
Mix dressing according to Shutterbean directions
Plate it up: saute, egg, dressing, cheese
Enjoy!
3.2.1271
I really think I may have created the perfect little salad for lunch. Fresh veggies, protein, wonderful vinaigrette. Perfectly filling and deliciously light.
Serves one
Last week was New Years, and on the second day of the new calendar – I started on my journey of cooking through Jenna’s recipe journal on Eat Live Run.
I hung out with a friend and her daughters for a play date, convo day mixed with yummy cookies. Jenna’s recipes give me creativity and allows me to try new foods and cooking techniques. It will definitely be a culinary adventure this year.
These oatmeal cookies were small, thick and chewy. I added more milk and some cinnamon to the buttercream but that was the only alteration to her recipe. We had fun and they were all gone in two days.
Chewy Oatmeal Cookies with Cinnamon Buttercream
Recipe Type: Dessert
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 12
Delicious sandwich cookie
Ingredients
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/4 cup all-purpose flour
1 1/2 cup old-fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
For filling:
1 stick butter, unsalted, softened
3 cup powdered sugar
4 tsp milk
2 tsp vanilla
1 tsp cinnamon
Instructions
Preheat oven to 375.
Grease two cookie sheets and set aside
Cream wet ingredients for cookies.
Combine dry ingredients.
Mix wet and dry.
Form 24 hopefully uniform cookies
Bake for 8 minutes.
Let cool completely
Mix all ingredients together for the filling. Place filling in between two cookies.
This is the beginning of my series of posts about my 2014 goals and what I intend to do. These are in no particular order, but will be coming in the next few days.
Cooking is something I have to do. We can’t afford to eat out all the time, either from a monetary standpoint or from a healthy standpoint. So, might as well cook, right? And what better way to explore creativity and serving my family together.
1. Cook more creatively. That means making up my own recipes and jotting them down in my new Tasty Smash Journal given to me as a Christmas present from a creative friend.
2. Cook through all the recipes on Jenna’s site. This is by far my favorite cooking blog – so this will give me something to strive for: sort of like Julie and Julia
3. Take more photos. I’ll be talking about this in the photography goal post, but know that you will see a lot more food photos coming! 🙂
I absolutely love trying new foods. I had never had soba noodles before so this was a new experience for both my husband and me. It was a delicious recipe that I tweaked over from Laura at Blogging Over Thyme and she had sweet comments to say about the photos too!
So, be adventurous in this new year – eat this salad!
And, this is not a sponsored post from Gourmet Gardens, but I absolutely love their bottles spices. So easy to use and tasty. And as a cooking mom, who doesn’t need convenience!
Cold Soba Salad with Red Chili Salmon
Recipe Type: Main Dish
Cuisine: Asian
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 4
Delightful noodle salad with salmon
Ingredients
1 pkg soba noodles (Japanese Buckwheat Noodles)
2 T sesame oil
2 T reduced sodium soy sauce
1 T sugar
1/2 tsp kosher salt
1/4 cup chopped cilantro leaves
8 green onions, sliced thin
1/2 cup chopped, dry roasted peanuts
4 4 oz frozen wild caught salmon fillets
1 tsp gourmet gardens chunky garlic
1 tsp gourmet gardens ginger
1 tsp gourmet gardens red chili
1 T coconut oil
Instructions
Heat water to boil for noodles and cook according to pkg instructions.
Rinse under cold water.
Combine sauce and whisk together.
Pour over noodles.
Add onions and cilantro.
Let chill for at least 30 minutes
Heat coconut oil in separate pan.
Add spices and heat for a few seconds.
Cook salmon in pan until done.
Plate and top with more onions, cilantro, and peanuts.
3.2.1271
Next time I will add snow peas or carrots. Something to give the noodles more oomph!
What a day for a soup recipe. The sun is gone here in Little Rock. It is overcast and very cool – ok, cold! Bowls of soup I do believe were created for days like today.
I have a trusted White Chicken Chili recipe that I’ve used for about about 15 years now. But, I wanted to try something new. This turned out very yummy and completely different, so now I have two great recipes. And I can never have too many soup recipes!
Spiced White Chicken Chowder
Recipe Type: Soup
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 8
Easy, warm, chowder perfect for cold days
Ingredients
1 T canola oil
1 tsp garlic, chopped
1/2 large onion, chopped
1 tsp pepper
1 tsp cumin
1/8 tsp all spice
1 can cream of celery soup
1 can rotel (mild)
2 cans low-sodium chicken broth
1 can great northern beans
1 potato, cubed
3/4 cup cooked black beans
2.5 cups cubed cooked chicken
2 cups shredded cheddar cheese
Sour cream
Chives
Cheddar Cheese
Instructions
Heat oil in large dutch oven.
Saute onion and garlic until soft.
Add everything else except chicken and cheese and toppings.
Bring to a boil for 5 minutes.
Simmer for 30 minutes or until potatoes are cooked through.
Add chicken and simmer for 5 more minutes.
Add cheese at the end.
Serve in a huge bowl with a spoon and top with your favorite toppings
