Hi! I have moved. You can find this post at angelaskitchen.com. 🙂
Join Angela’s Kitchen on Facebook
- 326,345 hits
I picked pomegranate for this week’s theme ingredient. For some ideas beyond just drinking the juice or tossing the seeds on salads, Continue reading →
The kiddos have the week off, so we are eating homey, easy meals for our week of fun. Hope you all had a great Christmas and have a great New Year!
Monday – Garlic chicken and sweet potato hash with a salad
Tuesday – Taco chili with corn chips and quacamole
The kiddos have dubbed the basement Santa Lane. Why? It’s because they are not allowed downstairs for the foreseeable future until mommy finishes her official Santa Helper assignments. NO PEEKING! I hope to post lots of pics of the cuteness being created, but for now it’s all very hush-hush. This past weekend while everyone else was battling the crazy snow, I got to have a great time working on Christmas projects with two friends. Thanks, Kim and Karol! You guys ROCK! And, thank you, honey, for hanging out with all the kiddos. :o) I am a lucky girl!
Below is a picture of Continue reading →
Since Thanksgiving our house has been slowly putting on it’s Christmas finery. The Christmas tree is up and the lights have been added. The ornaments aren’t on yet, but we will add a few each day until our tree is covered with the memories of past years. The air seems to constantly smell of vanilla and cinnamon as treats are baked and frozen for gifts. Cheerful glittered pictures and paper snowflakes are making there way home from school to adorn our windows and walls. My children are planning and making their gifts for each other with whispers and barely stifled giggles. Christmas carols are carefully picked out on the piano while I add all the snowman my children have made me over the years to their place along the stairs. I love this time of year… How has your holiday preparations been going? Don’t tell my kids, but I can’t wait to knit these for everyone’s stocking!
We have been Continue reading →
Hope you all had a fun weekend. I am finding it harder to get back into the groove of blogging than I thought I would, but let’s give it another shot, shall we?
To start off, there is a contest over at Bob’s Red Mill that you have to check out! They are giving away Carol Fenster’s book 100 Best Gluten Free Recipes and a gift pack of gluten free flours. Now, I hardly want to tell you all about it because I would LOVE to win this, but I just had to share the love. Hurry over- the contest ends at midnight TONIGHT.
This week coming up is Continue reading →
Some of the veggie choices will Continue reading →
Last Wednesday was our first CSA box pick up. I was so excited to see what we got from Featherstone Farm! The first week included salad greens, red butter lettuce, spinach, asparagus, radishes, and cilantro. Yum! To use up our bounty we ate a ton of salad (of course). The asparagus I roasted on Friday with a bit of olive oil, salt and pepper and served (with more salad) with peanut chicken satay. With the cilantro I made marinaded beef fajitas and a cilantro dressing (recipe below). With half of the radishes I made half a recipe of bread-and-butter-radishes (a refrigerator pickle). I have been using the spinach for salads, and a bit torn up here and there to add greens to cooked meals. The radish tops were a bit nibbled on by some little critter, but after cleaning them and slicing thinly, they were stir fried up with roasted garlic to add to some morning eggs. Tomorrow night we will finish off the spinach at dinner with some poppy seed dressing.
We are big veggie eaters and I am very glad we got the big box. Our next pick up is Wednesday, which can’t come soon enough for me! This week it looks like we are getting red oakleaf lettuce, asparagus, spinach, green garlic, salad greens, dill, rhubarb, green beans, and garlic scapes. Woo!
To bake this week: Rhubarb Strussel Muffins (double batch – freeze most for later), Blueberry Muffins (double batch – freeze most for later) and Angel Food Cake. Work some more on my gluten and dairy free croissant recipe…
To freeze this week: make and extra chicken and veggie enchilada to freeze.
To can this week: Another batch of Cinnamon Rhubarb Jam and a batch of Sweet Onion Relish.
Monday: Daddy’s Birthday!/Boy Scout Canoe night
General Tso Chicken with Bok Choy and Cashews over Rice
Tuesday: Mommy’s Birthday! (I am 40 this year)/mom volunteer at elementary school library/older girl’s soccer game
Chicken (yep, free range chicken is on sale big time this week) and Veggie Enchiladas (make one/freeze one) and Spinach Salad (all salad is from our CSA box and our garden this week)
Wednesday: Last day of school for little girl!!/Woo-hoo!/pick up CSA box
Chicken Veggie Skillet Dinner (using some spinach and the top of a green garlic from the box along with various veggies from the fridge) and a jumbo salad with blueberries (the berries are buy one get one free this week), Angel Food Cake with Strawberries
Thursday: Half day for the big kids/dress rehersal for dance (we need a portable dinner)
Brown Sugar and Mustard Glazed Ham, Roasted Asparagus (from the box), Cantaloupe and Salad (for the girlie’s and my portable dinners the ham and cantaloupe are cubed and the asparagus is cut into easy to manage pieces so that we can eat it all with little picks)
Friday: Last day of school for the big kids!! Woo-hoo!!?/dance recital for the girls/my big guy leaves for Boy Scout sailing trip
Broiled Fish, Two Potato Salad with Dill (the dill is from the box) and Salad
1 cups fresh cilantro leaves and soft stems, washed patted dry
6 Tablespoons lime juice
6 Tablespoons olive oil
salt and pepper, to taste
Blend all ingredients in a blender until smooth. Season with salt and pepper to taste.