Roasted Carrot and Avocado Salad

Roasted Carrot and Avocado Salad

This is probably one of my favorite salads… and it’s SO easy to make.  And because it has sunflower sprouts it seems all fancy.  Which it’s not, but it tastes like it. 1.  Peel and cut 4-5 whole carrots into 1/2 inch pieces.  I use rainbow carrots so it’s pretty. 2.  Put carrots on a roasting pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast at 350 degrees for 20 min. until they are tender but still a little crunchy. 3.  Put warm carrots into a bowl.  Add sunflower sprouts (get them in the produce section of your grocery store.  They cost about $1) and one diced avocado. 4.  In a small bowl, mix 3 tbsp sesame oil, 3 tbsp rice vinegar, a squirt of honey and salt and pepper to taste.  Drizzle dressing over the salad and toss.  Serve when carrots are still...

The EASIEST Pork Carnitas Recipe

  This is one of my favorite dinners to make because it’s super easy and everyone LOVES it (it’s Joey’s official favorite food) and… best of all… it comes with tons of leftovers so I always get 2-3 dinners out of one meal.  Woo hoo! Ingredients: 3-4 pound pork shoulder roast (for carnitas) 2 tbsp olive oil salt and pepper 2 oranges 2 limes 1 onion 1 bay leaf 1 tbsp cumin 1. Preheat oven to 300 degrees. 2.  Heat oil in large dutch oven.  Cut pork into 2-3 inch pieces.  Add salt and pepper ( a good amount.) Set in oil and brown. 3.  Once pork is browned, slice open the oranges and limes, squeeze juice.  Throw halves (rind and all) into pot.  Cut onion into quarters, add to pot.  Add bay leaf and cumin.  Add 2 cups of water so pork is sitting in a nice broth but not entirely covered.  Bring  to boil. 4.  Once pork is boiling, transfer to the oven for 2-3 hours. 5.  After 2-3 hours, remove from oven and use a slotted spoon to take pork out.  Put it on a baking sheet in one layer.  Set aside. 6.  Bring dutch oven to stove, bring liquid to a boil and simmer for 20-30 minutes until it’s reduced by one half.  It will be almost sticky. 7.  Pour liquid over pork on baking sheet. 8.  Put pork back in oven on broil for 5-10 minutes until it starts to brown. Serve with tortillas, cheese, guacamole and beans. Leftover ideas: Pork fajita soup Enchiladas Burrito bowls Fajitas  ...

Holiday Hack: Homemade Cream of Mushroom Soup

I was talking on our podcast (coming next week) about my best holiday hacks and one of the things I mentioned is homemade cream of mushroom soup. I know, I know.  That doesn’t really sound like a hack at all, but it is.  Because a big pot of cream of mushroom is the gift that keeps on giving.  Here’s why:  You get dinner one night, but then if you put it into ziplocks in 1-cup increments and freeze it, suddenly you have a healthy alternative to that icky canned stuff that you can grab and add to casseroles throughout the month of December.  Talk about handy!  I made it last night for dinner and then we’re going to have this chicken and rice casserole tomorrow.  Handy, right? (Note:  This isn’t concentrated so I double the amount in casseroles… so if the casserole calls for 1 can soup and 1 cup chicken broth, I add two cups of soup and cut the chicken broth.  Make sense?) Here’s the recipe (this makes a HUGE batch) Homemade Cream of Mushroom Soup 2 tbsp butter 2 tbsp olive oil 1 onion 4 packages sliced mushrooms, varying kinds including baby portabella, shitake, white or others, coursely chopped 5 sprigs thyme 1/2 cup flour 4 cups chicken broth 4 cups milk or half and half 1 tbsp soy sauce or coconut aminos salt and pepper to taste Saute butter, oil, onion and mushrooms in a big saucepan until tender.  Sprinkle with thyme and flour.  Add chicken broth, bring to a boil.  Add milk, bring to a simmer.  Simmer 10 min, add soy sauce and salt...
Garden Week Day 5:  Garden Tomato Salad

Garden Week Day 5: Garden Tomato Salad

Welcome to The Christian Mama’s Guide Pin-Tastic Summer! If you’re just joining us, click over to our intro post to find out what we’re doing and to see what other crafts, activities and projects we’ve done. This week, we’re having math week. Scroll down to learn how to make Garden Tomato Salad and then click here to find out what other awesome math activities we’ve done this week. I know this looks like a bunch of vegetables but my kids LOVE it.  Oh, and I love it, too.  It’s one of my favorite salads. What you need: 2 cups tomatoes (we use a mix of yellow, red and orange from our garden) 1 bunch asparagus 1 handful torn basil (again, from the garden) 1 avocado 1 cup Arugala blue cheese 3 tbsp sesame oil 3 tbsp rice vinegar 1 tsp. honey salt and pepper to taste What to do: Cut veggies into large chunks.  Add to bowl.  Stir in blue cheese. Mix sesame oil, vinegar and honey.  Add salt and pepper to taste. Drizzle dressing over salad. Toss and eat...

Blogger Food: Asian Meatballs and Avocado Sesame Salad

I got to thinking over the weekend as I cooked another amazing recipe that I got from one of my blogger friends that I need to be blogging about OTHER people’s recipes. Not to steal all the glory (I’m happy to give credit where credit is due) but because I want to introduce you to some of the best food bloggers on the interwebs. When I was working at Nickelodeon and doing their food newsletter, I met some amazing food bloggers. And in the years since, I’ve continued to follow foodies online. So, I’m starting a new series on my blog entitled “Blogger Food”. Every Monday– okay, most Mondays…. I can’t overpromise during writing crunch-time…I’m going to share one of my favorite recipes that I got from a food blogger with a link back to their amazing blog so you can check out what they have to offer. Today’s recipes come from my friends Becky and Rachel at We Laugh, We Cry, We Cook. These are some of my newer food blogger friends– but they are some of my favorites.  I fell in love with their recipes when I tried Rachel’s Coconut & Chocolate Covered Cherries and about swooned. Anyway, with school starting today, I asked Joey what he wanted for dinner and he said “meatballs”.  I remembered seeing Becky’s Asian Meatballs on Facebook so I decided to give them a try.  And oh my goodness… they were so yummy!  Moist and tender and flavorful.  We loved them!  My big first grader loved them.  (And, perhaps most important, Joey said they made him feel “superstrong and fast”… which in...

Peanut Buster Parfaits… And a Recipe for 5-Minute Homemade Hot Fudge

When I was a kid, my parents always took us to Dairy Queen to get Peanut Buster Parfaits. It was the ultimate summer treat! But now I live a good 5 miles (which is a long way in hot summer kid miles) from the closest DQ so we’ve taken to making our own… complete with homemade hot fudge. Here’s what you need: 1 carton vanilla ice cream 1 jar roasted peanuts 1 can sweetened condensed milk 1 cup semi-sweet chocolate chips Pour about half of the jar of sweetened condensed milk into a small saucepan. Add chocolate chips and stir until melted. Add more sweetened condensed milk until your hot fudge reaches your desired consistency. (I usually end up using about 3/4 of the can) Layer ice cream, hot fudge and peanuts in glass see-through dishes (i used coffee mugs) and...
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