Wild Rice & Chickpea Tabbouleh

Wild Rice & Chickpea Tabbouleh

There are certain recipes that I gravitate to when I know my schedule is going to get hectic.  Lemon Herb Roasted Chicken is definitely one of them, but right next to it at the top of that list is this wild rice salad.  I love that it holds up for several days, so it fits well into a meal prep day and gives you a few different options for lunches and/or dinners throughout the week. 

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Chilled Cucumber Bruschetta Soup

Chilled Cucumber Bruschetta Soup

Recently, we celebrated Bert’s birthday and my uncle in-law gifted me with a whole bag of cucumbers, onions, and tomatoes from his garden. Given that I have a notorious black thumb, any time that someone wants to pawn off their garden surplus on me, I am so very happy to oblige. I’ve been thinking about a chilled cucumber soup lately, and then Uncle Joe showed up with a whole bag of cucumbers!  Clearly the universe decided that chilled cucumber soup needed to make an appearance here at Always Daydreaming, so here we are.

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Summer Blueberry Kale Salad

Blueberry Kale Salad

Summer Blueberry Kale Salad has so much good-for-you stuff going on.  We’ve got the kale, obviously; blueberries, which we know are packed with antioxidants; plus some healthy nuts and seeds, shredded carrots, and for sweetness a few dried cranberries.  Everything is tossed together with an easy peasy honey balsamic vinaigrette.  

Some people fear raw kale because on the stalk, it’s tough and you may not know what to do with it.  But really, making a raw kale salad is no more difficult than any other kind of green salad, except for this one thing:  add the dressing to the greens alone first and mix it well.  When I say “mix well” I mean it, no gentle tossing.   This isn’t baby spinach or field greens.   Your hands are your best utensils so wash up and use them to “massage” the dressing into the greens.  The idea here is that by “massaging” the kale with the dressing, the you are breaking down the kale just enough that it becomes tender and delicious.  You know you’re doing the right thing when you see the kale turn from a dull, dark green to a bright, shiny green.  

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Peppercorn & Honey Pickled Onions

Peppercorn & Honey Pickled Onions

I wish someone could explain to me why red onions are called red onions when they’re really purple.  

Anyone?  

Red, purple, whatever color they are, they are pretty in green salads, pasta salads, grain salads, all kinds of salads.  But here’s the rub – red onions are supposed to be fairly mild and a bit sweet, but more often than not I find that they have a pretty strong bite with a tendency to overwhelm other flavors.  A simple fix for this problem is to pickle your onions first.  They’ll be a bit briny from the vinegar and sea salt, and also have a little sweetness from the honey.  

Peppercorn & Honey Pickled Onions

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Pear Bunnies

Pear Bunnies

My Nana was a most extraordinary lady.  Tomorrow, it will be two weeks since we lost her.  As this is Holy Week there are surely parallels to be made about resurrection and new life.  But frankly, they do not bring me comfort because they do not bring back her smile or her dancing or her enthusiasm for life which was contagious to those around her.  I feel like I should do more here in tribute to her; I want to do more here in tribute to her, given the profound impact she has had on my life.  At her memorial service I talked about how I believed that Nana’s legacy was that she taught us the language of food.  She showed us how we can channel our feelings of grief, joy, and frustration into the preparation of food and use it to show other people that we care about them.  It would seem fitting then, that tomorrow we plan a huge dinner in honor and remembrance of her.  But the idea of doing so seems like an  overwhelming task because there is simply so much to say, both with words and with food.  Where do you even begin?  

Answer: You begin with bunnies.  Pear bunnies, to be exact. 

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Slow Cooker Cranberry Pear Applesauce

Slow Cooker Cranberry Pear Applesauce

This applesauce is special.  Did you know that some applesauce is considered special, whereas other applesauce is not?  It’s okay if you were not aware of this fact; after all, it’s my job to think about these things and report back to you.  So this is me letting you know that your applesauce needs to be special.  I feel that I can speak pretty confidently on this topic because we are applesauce people.  This is primarily because my kids are picky eaters and I don’t cook them something separate for dinner, so I always like to have one or two things at the meal that I know they will eat.  Enter trusty old applesauce.  If you make your own, you can control the amount of sugar in it, which is good for all of us.  An added bonus is that it is a good source of fiber, a nutrient that is always lacking in my kids’ diets.  At this point in my life as a parent, I have made gallons upon gallons of applesauce.  I freeze it, I can it, I add blueberries, I make it on the stove, in the oven, I’ve tried it all.

Slow Cooker Cranberry Pear Applesauce

 

 

 

 

Applesauce 1

Of all the different variations and ways I make applesauce, this is by far my favorite.  In fact, even if I didn’t want to keep applesauce around for the benefit of my kids, I’d still make big batches of this particular kind because Ray and I like it so much.  There is a little bit of pear in there, a few handfuls of cranberries, some lemon, orange, and cinnamon.  There are just enough cranberries to make the sauce a little bit tart, but the added pears are sweet enough to mellow out the tartness.  The orange and lemon are not pronounced flavors, they just help enhance the others.  There’s not enough of anything that it dominates the flavor of the apples, but just enough so that when they all come together you get something a little unexpected and a little special.   I find that it is sweet enough that I don’t need any added sugar, but you can always add some if you like.  

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Carrot Souffle

When it comes to holiday dinners, the unofficial motto in my family is “Prepare enough food for everyone that is coming to dinner.  Then make more.”  I always laugh when I get cooking magazines that feature holiday dinners with about 3 things on the plate.  Are you kidding me?  We have three different vegetables alone!   Plus salad, and bread, and a variety of meat, need I go on?  So. Much. Food.  Good food.  Food that people you love have taken the time and effort to prepare because they know that  you will savor it.  How can you not sample a little bit of everything?  Then perhaps a little bit more?  And before you know it, the skinny pants you wore thinking that they would help keep your food consumption under control are digging into your belly and you’re counting the seconds until it’s socially acceptable to go upstairs and put on your pajama bottoms so that you can finally get some relief and when you do you want to shout “Thank you Sweet Jesus!” because in that moment you can’t imagine anything better than that blessed elastic waistband.   Phew!

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