May ONE & A Recipe! May 2, 2012
This is the only decent photo I could get of them on May 1st
Reny and Fiona never stop moving and watching their relationship bloom this Spring has been one of our greatest joys
Fiona begs (screams) for Reny to take her down slides – the bigger the better in her opinion!
Reny is 2 and 11 months
Fiona is 1
Lemon Tuna Pasta with Broccoli Rabe
I love Facebook for the simple fact that my friends post recipes like this one that then can provide some much needed dinner inspiration!
Cook 12 oz spaghetti according to package directions
Heat 1/4 cup olive oil over medium-high heat
Add 8 cloves garlic, minced & 1/2 teaspoon crushed red pepper
Cook 1 minute
Add 1 bunch broccoli rabe (about 8-10 cups when largely chopped)
Saute the broccoli rabe over medium heat until it becomes tender (about 5 minutes)
Add 1/4 cup white wine & 1/2 cup pasta water
Allow liquids to steam broccoli rabe for 5-10 minutes
Add 2 cans albacore tuna, drained
Stir and warm through
Add the juice and zest of 2 large lemons
Season with freshly cracked black pepper
Add pasta directly from the pot (or drain and transfer immediately into saute pan)
Toss and serve with freshly grated parmesan
Ren & Fiona approved!
Curried Chicken and Dumplings March 24, 2012
What a great recipe to get back to blogging with!
My sister Tricia saw this recipe on The Chew and has been talking about making it for months – I am so glad she decided to make it while we were home!
I love the play on classic chicken and dumplings (one of my favorite comfort foods!) and the dumplings were fantastic with the chickpea flour and addition of lemony cilantro! You could easily make this dish vegetarian by eliminating the chicken, adding more chickpeas & using vegetable stock!
I hope you enjoy the recipe as much as we did!
4 – 6 boneless/skinless chicken thighs
1 onion (diced)
3 stalks celery (diced)
3 carrots (diced)
2 tablespoons curry powder
1/2 teaspoon cayenne pepper (optional)
1 cup chickpeas
4 cups chicken broth
1 (12 oz) can coconut milk
Olive oil
Flour for dusting
Salt and Pepper (to taste)
*****
1 1/2 cup chickpea flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup Greek yogurt
1/4 cup fresh parsley (chopped)
1/4 cup fresh cilantro (chopped)
1/4 cup plus 2 tablespoons AP flour
Pre-heat oven to 350˚
In a dutch oven heat 3 tablespoons olive oil over medium-high heat
Generously season your chicken with salt & pepper
Dredge seasoned chicken in flour and cook in oil until browned
Remove from pan and set aside
Cook onions, celery, carrots, curry powder & cayenne pepper over medium heat until softened
Add chicken broth, coconut milk, chickpeas & chicken
Bring to a simmer
Combine the ingredients for the dumplings
(chickpea flour, salt, baking soda, yogurt, parsley, cilantro & AP flour)
Spoon (or use your fingers) to drop dumplings into simmering soup
Place, uncovered, in pre-heated oven
Bake for 15-20 minutes
Enjoy!
Ren & Fiona (and Nani, Tricia, & Fr. Z!) approved!
March ONE March 1, 2012
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
“Winter Playground”
Ren is 2 1/2
Fiona is 10 1/2 months
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by Adventures in Babywearing
March ONE
I know
I didn’t blog at all during February
Big changes came, and keep coming, our way
I promise, more in March
Inspired by A
GastroMami 