For those of you that follow my blog, you know that I’m pretty much obsessed with kale and popovers. I have 20 kale recipes on my blog (wow, I guess I really am obsessed) and a mere 6 popover recipes, so maybe I’m a tad more obsessed with kale than popovers, but I still love popovers! My friends actually tell me that when I open my Marin mama cooks cafe, (I’m going to try and go for this in the next year or so) that I need to have popovers on the menu, as they’re one of my signature things. I agree, as they’re the perfect carb to pair with soups and salads! Keep your fingers crossed on my cafe idea! It’s one of my dreams!
So I use shredded chicken all the time, and not just for recipes that require it. Shredded chicken is incredibly versatile, so it doesn’t hurt to keep some on hand for those times when you’re in a pinch and you need a quick meal. I keep it handy in the fridge for sandwiches, salad toppers, soups and quesadillas throughout the week. It’s so handy to have shredded chicken ready to go for those last-minute “what do I make for dinner or lunch” meals. You can toss shredded chicken into anything from pastas to soups and tacos, therefore making a simple and quick weeknight dinner!
Today I thought I would share with you all a quick and practical post on how to roast red peppers, because I know they’re some of you out there that may not know how to. Roasting red peppers is super easy, and roasting them brings out their natural sweetness. The roasted red peppers that you buy at the market are good, but they really don’t hold a candle to red peppers that you roast at home in your oven. You can roast a few red peppers at a time for a particular recipe, or roast a bunch to use in various recipes throughout the week. I used roasted red peppers for soups, sandwiches, pizza sauces, in omelets or scrambled eggs and as a topping for pizza. There are truly so many uses for them. Once you start roasting your own peppers you won’t go back to buying them.
Here’s another juice that I’m currently loving that you can make without a juicer. Yaay! I love that I can juice at home without requiring the use of an expensive juicer. It just makes me happy. I have 2 other juices on the blog that you can make without a juicer as well, my mean green juice and my carrot, grapefruit and ginger juice. They all taste great and each one of them has a special kick to it from the ginger. I made this juice up one afternoon and Zoe and John looked at it and decided to call it vamp juice, because it sort of looks like blood, but don’t worry, it doesn’t taste like blood.
So most of you know that I was a cereal addict since the age of 17. I literally ate a bowl of cereal everyday, usually grape-nuts topped with some other kind of fiberish cereal and granola. I’m one of those people that wakes up hungry and can’t sit around and wait a 1/2 hour for breakfast to cook, so cereal was the breakfast of choice, or should I say breakfast of convenience. Steel cut oats were reserved for those fancy hotel vacations or breakfast out with the family, as I was under the assumption that steel cut oats were a labor intensive and timely breakfast to whip up. I changed that way of thinking though when I cooked up my hot quinoa and oat cereal for the first time. I learned the trick to a quick breakfast of steel cut oats, and that was to bring them to a quick boil and then let them sit out overnight. I still eat cold cereal on occasion, but lately I have been devouring these steel cut oats, my 5 minute quinoa cereal and my quinoa and oat cereal. I would have to say that my breakfast routine has changed for the better!
It’s strawberry season folks! Yippee! So today I thought I would share with you a quick tip that I learned from my friend Carolyn from
Remember when I showed you all how to make a mean green juice without a juicer? Well, I’m showing you another one of my favorite juices. This juice is both sweet and sour with a zesty and spicy kick to it from the ginger. I love downing one of these after a morning workout, as it reenergizes me and puts a kick in my step. John loves to have this in the morning before he heads off to work, as it wakes him up. This juice is packed full of fiber and chock full of vitamin C, and who doesn’t like or need a bit of that this time of year. You can make this juice in your juicer, but if you don’t have a juicer, don’t fret, I will show you how to make this juice without one. Ok, let’s get this party started!
Ok, so I have a lot of kale salads on the blog, (20 if you’re counting) so I thought it might be nice to share
Today’s post is sort of a recipe, but really more of a “how to” post. I’m going to show you all how to cook spaghetti
Ok, I’ll be frank with you all, this isn’t the most exciting post I have ever put out there. As I was writing it, I