Articles Tagged recipe


After months of trial and error I have finally found my favorite veggie burger and all it took was a little quinoa. If you haven’t discovered quinoa yet, it is a grain like crop grown for it’s seeds. It’s actually not a grain at all but closely related to beets and spinach believe it or not. Packed with protein, magnesium and iron this nutty flavored seed is perfect for toddlers, kids, and insane marathon/ultra runners like my husband. These burgers have now become a favorite in this house but I warn you it took awhile for Mia to get used


What’s an APO cookie you ask? It’s an awesome cookie that not only makes your tastebuds tremble but brings a little taste of home to a solider. I call them APO (Army Post Office) cookies because they tend to not spoil as fast as a traditional cookie with flour and butter making the long trip overseas to your favorite solider. My favorite soldier is my brother, Michael who is stationed somewhere in the Afghanistan area. Love you Mike!  I just sent him and his brothers a box full and I was glad to get them out of the house as


Wicked Good Peking Shrimp

12 | April 21, 2011

A little while ago I was asked by the Culinary Arts College at Baltimore International College to test a recipe that was created by one of the BIC’s chefs. I jumped at the chance because I totally believe that with every new recipe I cook, I learn. Just another reason I love to cook. A whole new door has opened up in my kitchen because of this simple recipe. And let me just say it is DELICIOUS! I haven’t cooked with curry paste too much. It’s just not something that has crossed my mind other than using it in a


Things that go through my head at 3am while I’m giving Mia a breathing treatment from a recent bout with RSV: ” How long have I had that bag of flour in the pantry and how do you know when it goes bad…does flour go bad?….Will Mumford and Sons ever come out with a new album?…Will Elmo ever go away?…If I could live anywhere in the world where would it be?… How the hell I going to squeeze my foot into a 41/2 inch heel for an upcoming wedding?…and I need a spray tan before I go to San Francisco


A far cry from the popular french street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make! Our own Ashley Bass, creator of Musings of a Mid-Life Mom, created these delightfully fluffy pancakes and has been on my “you know what” daily to post the recipe. Can’t you just picture her in the kitchen on a Sunday saying, “Chickpeas are good in humus, kids like hummus, why not Chickpea pancakes?” I’m not going to lie, although I was impressed with the creativity I was a little hesitant to make them. Finally, last


One of my favorite things is butternut squash ravioli. Could eat my weight in it. Now that spring is coming it is time to clear the kitchen of the remaining butternut squash and thankfully tonight I found wonton wrappers in the fridge. Combine the two and you have yourself a no fuss ravioli. Seriously what can’t you put in a wonton wrapper? roasted butternut squash & garlic ravioli serves 4 1 butternut squash, about 2 pounds 1 head of garlic 1 tsp of olive oil 1 package of wonton wrappers, 12 oz 1 egg beaten sage brown butter 1/2 cup

Holy crap these are good! With a inspiring suggestion from Momadom, I made these sweet potato pancakes this past weekend and everyone loves them. Pancakes are nothing new of course, but this recipe is a good twist on the everyday American pancake. Plus, it’s a sneaky way to add vegetables to everyday food for your baby, toddler, teenager, husband and so forth. Of course, now my husband wants me to make them every weekend. Good thing I made extra and froze the rest but honey, when you run out here’s the recipe. You know your way around the kitchen. By