Thursday, August 23, 2012

I Be Cookin'

With five hungry teenagers and a husband to cook for, I've been in the kitchen a lot this summer! I might add that I've enjoyed every minute. Well, ALMOST every minute. I don't enjoy clean-up so much. What I do appreciate is the fellowship around the table, the shared conversation, and the satisfaction of knowing I've expressed my love by providing the best possible for my family. Some of the menu items we've enjoyed:
  • Roasted Chickpeas--tossed in a little olive oil, sprinkled with sea salt and chili powder. These make a great snack and also add interest to a salad.
  • Black bean/mango salsa--yummy with Trader Joe's Tortilla/Flax chips
  • Smoked Salmon/cream cheese log--spreadable high protein snack for my youngest
  • Gluten-Free Bread--My gluten-free boarder likes my loaf better than the Udi's brand!
  • Cabbage wedges-- lightly buttered, a little Worcestershire and a few bacon bits added, then baked in foil in a hot oven
  • Quinoa with chunks of cucumbers, tomatoes, diced onion, black beans and dressed lightly with a drizzle of olive oil/lime juice/garlic and sprinkled generously with Penzey's Florida Pepper blend.
  • Steel Cut Oats or Pearl Barley--I make a big batch, stirring applesauce in with the water and setting the bowl in a crock pot full of water. It cooks gently in about 4 hours and is ready to pop in the refrigerator. So handy to heat up one bowlful at a time in the mornings and it is yummy with snipped, dried prunes, fresh blueberries, raisins, or a dash of cinnamon and stevia.
  • Meat rub--I've been trying to duplicate a special rib rub my friend Mary gave me for my birthday. I've come pretty close! The secret ingredient is a tablespoon of ground coffee + kosher salt, coarse ground pepper, garlic, onion, chili powder, and a touch of brown sugar.
How about you? What are you cooking these days?

The Penzey Spice company's motto is a winner in my book: LOVE TO COOK--COOK TO LOVE

1 comment:

Go quickly and tell said...

Those are some interesting foodstuffs, Terri Lee.

After years of cooking for 6-10 people on a regular basis, I am challenged to prepare for just 2 at this stage in my life.

Lots of grilled/baked meats with steamed veggies. Cold dinners like BLT sandwiches this summer.

Hubby and father like boiled shrimp, so that was Father's Day Fair.

Dana in GA