I know, okay. I know. It’s been forever since I posted on here. But I have a real reason, I promise. You see, for the past few months I’ve been focusing on a different type of bun in the oven. That’s right, Quinoa and Cookie-ers, my husband and I are expecting our first kiddo this fall! And while we couldn’t be more excited for this little bugger, I have to admit: morning sickness is no joke. For the first three months or so, eating just wasn’t a particularly pleasant experience. And the whole blogging about food thing? Yeah, that simply wasn’t going to happen.
As regular readers of the blog will likely have noticed, I have a definite thing for muffins. They’re easy to make, and are perfect for an addition to my breakfast or an afternoon snack. And, you know, Brendan will never complain about a tray full of baked goods sitting on the counter.
When I was younger, there was a Mexican restaurant relatively close to our house. Thinking back, they did have a pretty big menu with a lot of options. However, I always opted for the same exact dish: chicken enchiladas with ranchero sauce. With a side of rice and beans, and chips and salsa, I was quite a happy girl. Sadly, the restaurant has long since closed, and it can be a tad difficult finding a Mexican restaurant I trust being gluten free. After all this time, though, I have finally developed a recipe that replicates those enchiladas I loved so much!
Yesterday, I got to celebrate with one of my best friends at her bridal shower. We had a tea party, and because her sisters are far craftier than I will ever be, it seriously looked like something off of Pinterest. There were finger sandwiches, and mismatched China sets, and individual tiered wedding cakes for each guest, decorated with babies breath all around. Seriously, Pinterest would have been jealous.
When I was in grad school at OSU, my friends and I agreed to go out at the end of each semester to celebrate surviving. And with statistics classes that led me to crying in the middle of a lecture – literally – survival wasn’t necessarily a given. At the end of our first semester, we went out to Rigsbys Kitchen in the Short North. It was absolutely amazing, and I think only 30% of that deliciousness can be accounted for by the fact that we had no papers to write for the next few weeks. Anyway, as a gluten free diner, I didn’t have the entire menu at my disposal. What I did have, however, was an amazing mushroom risotto. I’d had versions of mushroom risotto many times before but this one was different: it was a marsala mushroom risotto.
Creamy oats, with peanut butter, chocolate, and banana. What better lunch could there be for a snow day?
When it’s cold and miserable outside (seriously, WHEN WILL IT END??), all I want to eat is something warm and – usually – full of carbs. There’s something so happy about them. My other comfort foods are, of course, chocolate and peanut butter. But those two things in a bowl of spaghetti just sound nasty. Oatmeal, though? Now that’s a different story.
In this latest edition of Cooking Around the World, our letter was “X.” Much like “W”, there is no country that begins with this letter. So, this week, we’re featuring the X-Factor. We opted for Poland for the sole purpose of making pierogies. You see, being gluten free it can be a bit difficult to find these. Sure, there are some that you can buy frozen, but my grocery store fails to provide. If we wanted pierogies, we had to make them ourselves. And so we did!
Sorry about my mini-hiatus yesterday. Brendan ended up with a snow day, so we spent the day hanging out, going to the gym, and making pierogies (recipe forthcoming). Anyway, it was nice to have an unexpected day off, especially after my busy weekend. You see, on Saturday I provided desserts for a fundraiser. More than just a batch or two of brownies for a bake sale, I fed 120 people cupcakes, cheesecakes, and cookies. It was a lot of fun, but a lot of work. People raved about the peanut butter cookies, cranberry cookies, and chocolate cupcakes. However, I think the winner was the bite-sized blueberry cheesecakes.
Do you have an opinion on oatmeal raisin cookies? I feel like they are one of those foods like cilantro or olives: you either love them or you hate them. I could be wrong about that, I suppose, but I grew up in an oatmeal raisin hating household. My mom’s mindset was that it was a cruel twist on a chocolate chip cookie. And I can see her point; biting into an oatmeal raisin cookie when you’re expecting chocolate chip has to be the foundation of many a trust issue. But I digress.
Regular readers of the blog are probably starting to notice some trends in the food I make. One, I like food with a Mexican flair, as evidenced by my taco casserole, quinoa enchilada soup, and lentil tacos. Two, I favor meals that can be prepped in one pot and serve as a stand alone dish, like my bean and lentil chili and sweet potato and chickpea curry. This week, I decided to combine these concepts: I give you taco chili.