My grandma used to make some of the best sugar cookies in the entire world. No, I'm not being biased. I swear. When we were little, my sister, my cousins and I would look forward to these cookies every Christmas Eve. They were sweet, crunchy, and perfectly sized for little kids and adults alike. I used to get jealous because my sister would be the one who helped my grandma make them and that meant I never got to taste them until our family dinner. And, unfortunately, it also means that I have no idea how to make them. My grandma is gone now so it's been a very long time since those cookies have been around. I used to try really hard to duplicate pretty much everything she used to make, but I've realized that it just isn't possible. She was a Polish grandma. And like pretty much every other grandma out there, she had her own measuring techniques and her own ingredients and I'll never be able to go back in time to figure out what those were. I've finally come to terms with that. So the only thing I can do at this point is do my best to make an updated, albeit different, version to her classics.
Saturday, September 26, 2015
Sugar Cookies - Plain, with Icing, or with Frosting
My grandma used to make some of the best sugar cookies in the entire world. No, I'm not being biased. I swear. When we were little, my sister, my cousins and I would look forward to these cookies every Christmas Eve. They were sweet, crunchy, and perfectly sized for little kids and adults alike. I used to get jealous because my sister would be the one who helped my grandma make them and that meant I never got to taste them until our family dinner. And, unfortunately, it also means that I have no idea how to make them. My grandma is gone now so it's been a very long time since those cookies have been around. I used to try really hard to duplicate pretty much everything she used to make, but I've realized that it just isn't possible. She was a Polish grandma. And like pretty much every other grandma out there, she had her own measuring techniques and her own ingredients and I'll never be able to go back in time to figure out what those were. I've finally come to terms with that. So the only thing I can do at this point is do my best to make an updated, albeit different, version to her classics.
Friday, September 18, 2015
Tomato and Zucchini Tart with Garlic
Wednesday, August 26, 2015
Western Salad Dressing
Friday, August 14, 2015
Saturday, August 8, 2015
Lemonberry Cooler
Thursday, July 16, 2015
Asian Turkey Lettuce Wraps
Monday, June 29, 2015
Tuscan Cauliflower, Tomato, and Bean Sauté
Wednesday, May 27, 2015
Poached Cod with Shallot Butter Sauce
Wednesday, March 25, 2015
Mediterranean Quinoa Stuffed Avocado
The original was more of a Mexican-flavored meal so I decided to change it up and bring on some completely different flavors. The only way to go, of course, was Mediterranean style!
Friday, March 13, 2015
Warm Chick Pea, Pea Pod, and Tomato Salad
Sunday, March 1, 2015
Naked Jalapeño Poppers
Tuesday, February 3, 2015
Pureed Cauliflower Soup
We're totally on a cauliflower kick over here. My son absolutely loves it so I've been trying out some different things. I did the (suddenly so popular) cauliflower pizza crust but I need work on it some more. I think it could be much better so more on that later.
I've also done it steamed with carrots and then seasoned with butter, salt, and pepper. It's really good, but kind of boring. But, hey, if my kid will eat it then I love it.
Monday, January 26, 2015
Mediterranean Baked Cod
(Did I mention he's six now? When did this happen? He was just a tiny baby, wasn't he? Well, my little man just had a birthday and at least I can say that I'm handling this one better than I handled it when he turned five. Not sure why since six means he's officially a kid and not my baby anymore. How can he not be my baby anymore? How will I get through this?! Well, after I commented that he was getting so big, he proceeded to reassure me that no matter how old we both get, he'll be my baby forever. He knows just what to say to get to this momma's heart...)
Okay, mini meltdown over. Now I can get back to the recipe...
Monday, January 19, 2015
Quinoa and Pomegranate Salad
It can get boring eating it plain though, so I like to add fun things to mine. This one is so great because it's not your traditional hot side dish. Because of the mild flavor additions, it's best served at room temperature. This allows all the flavors to meld together nicely and softly pronounce each one.
It goes with pretty much anything, but it's so good and filling that I could just make this a meal!
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