Of course Mom made her own chicken stock. She’d use leftover bones and skin from a cooked or raw chicken carcass and add in celery, carrots, onions, parsley, salt and pepper to the old worn out stock pot. The back freezers always had Tupperware “stocked” with her homemade soup base. I still haven’t mustered up the nerve to to make my own stock (yes, I know it looks and sounds easy). However, I did make the most wonderful Chicken Soup with Roasted Vegetables yesterday to try to ward off another frigid day of sub-freezing temperatures. This … [Read more...]
Slow Cooker Beef Stew
January 22, 2014 By Leave a Comment
Growing up in the suburbs of Baltimore provided some really fun snow days. Our house was atop a steep, windy driveway so it was the main hub for all the neighborhood kids to build snow forts, go sledding, and later warm up by the fire with hot chocolate and marshmallows. It’s a definitely a complete departure for me raising our kids in NYC. We share our backyard with hundreds of other kids who are vying for that one and only sledding hill (it gets used and abused within the first hour). And, we don’t have a fireplace. But, I do … [Read more...]
Artichoke Squares
January 20, 2014 By 1 Comment
It's our annual pilgrimage south to visit my big sister who lives in Miami. While the weekend is always a blast, it's definitely wrought with emotion as well. In the mornings we wake to take long walks so we can catch up on our fast-paced lives and safely reminisce about our mom and the huge gaping hole she's left in both of our lives since she died, over 5 years ago. It's certainly nice, albeit sad, to have someone who can completely understand not having their mom, our mom. Actually, there's no one else in the world who can understand me … [Read more...]
Miso Broccoli Quinoa Salad
January 15, 2014 By Leave a Comment
Quinoa made its way onto our radar two years ago and it’s been a staple for many meals: breakfast, lunch and dinner. Let’s face it, how many gluten free super-seeds are you eating on a weekly basis? I love Quinoa’s versatility. My first dish experimenting with the goosefoot seed was a basic Quinoa, Grape and Toasted Almond Salad. Then I made a Cheesy, Quinoa Casserole. Then I decided to try Stuffed Avocados with Quinoa. Once completely comfy with this seed (that’s cooked like a grain), I switched over and started eating quinoa in the … [Read more...]
