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Found this recipe for Teriyaki Meatball Bowls on Pinterest.

It is a keeper.
And super easy.
I cooked the rice in coconut milk + water and it was delicious.
Go make it now!

teriyaki rice bowls


We have two new favorite breakfast items:
Confetti Eggs
Raspberry Oatmeal Bars

confetti eggs and raspberry oatmeal bars

Confetti Eggs are really just Pantry Eggs.
Or, Fridge Eggs, really.
Anything (tasty) you have in your fridge is fair game 🙂
Lately I’ve been adding:
cheddar cheese, baby bella mushrooms, tomatoes, onions, bacon, bell peppers, salt + pepper, half & half.
It’s just an omelet in scrambled form.
The key wish scrambled eggs is to cook them over low heat slowly.
If they cook quickly, they get sort of rubbery.
(My father taught me this trick.)

You can find the recipe for the Raspberry Oatmeal bars over at Smitten Kitchen.
We thought they were a tad too sweet,
so if I’m making them for breakfast I use whole wheat flour and decrease the sugar by 1/4 c. in the crust/crumb.
If we’re eating this for dessert I leave it as is.
They really are delicious.
An added bonus – they are easy for Mike to take to work.
I’m trying to build a collection of “transportable breakfasts,”
so if you have any suggestions please do pass them along!

Happy Sunday 🙂

If anyone still reads this,
and is interested to know,
the answer is no: i did not die.
I have just had zero energy 😉
I had forgotten how tiring and nauseous the 1st trimester can be,
but I keep telling myself I’m grateful for it!
It means little baby is getting what he/she needs.

So, here is a quick update of what I’ve managed to get done in between my many, many, many naps.

Monkey on Thanksgiving morning.
That orange ring in her hand…
that thing is gold.
It’s one of her favorite toys right now.
I don’t get it either.


“Corn Flower” table decorations for Thanksgiving


Wiggins Tree Farm to get our tree!
We went with Michelle and Alex – it was a lot of fun.
Once we established that pointing out prospective trees by saying
”That one!” really didn’t work.
Oh you mean the tree next to that tree, past all these trees, over yonder in the distance?
Yeah, I know exactly which one you mean.


Which is why I “tagged” our #1 pick with my sunglasses.

SONY DSC It didn’t occur to me until after I’d left that it was very possible that I could lose both the tree AND my sunglasses.
Preggo brain on display!

Julia even found her own Charlie-Brown-sized tree.
We would have bought it for her room, but it was one price for all trees.
There was no way we were paying the same price for a rinky-dink tree 😉


Catching a ride back to the car with Uncle Alex.


Julia is thinking: “Mom, did you even look in the mirror before you walked outside this morning?  That hair is quite special.”


And that brings us to today.
When I finally had the energy to string the lights on the tree.
Only to open up the box and realize I had bought 700 white wire lights.
White wire.
On a green tree.
So off to Target we went to exchange them.
Julia is fascinated by the lights.


And, finally, while researching what to make for Christmas morning,
and deciding on Monkey Bread,
I also decided I wanted to make my own Buttermilk Biscuit dough for the bread.
I was shocked at how easy it is!
I also did a fair amount of reading on what constitutes the BEST buttermilk biscuit.  It is fascinating.
No surprise, America’s Test Kitchen’s recipe uses the best method.
(Thank you, Cyndi, for that fabulous cookbook!)
Kneadless (ha) to say, after spending all this time staring at biscuits,
I kneaded one. (ha again)
So I whipped up a batch in under half an hour.
I didn’t have cake flour on hand, but I used all-purpose and they turned out wonderfully.  I will definitely be making these again.
Seriously – so simple.



Buttermilk Biscuits
: America’s Test Kitchen
Makes: 12
Start to Finish: 30 minutes

1 c. all purpose flour
1 c. cake flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
8 TBSP (1 stick) unsalted butter, chilled cut into cubes
3/4 c. cold buttermilk (If you don’t have buttermilk, you can use soured milk – 1 TBSP lemon juice or white distilled vinegar per 1 cup milk.  Combine and let stand 5 minutes until thickened.)

1.) Preheat oven to 450 degrees.  Pulse the flours, baking powder, sugar, baking soda, and salt together in a food processor to combine.  Scatter the butter evenly over the top and pulse to combine, about 12 pulses. (If you don’t have a food processor, you can use a fork or work the butter in with your fingers.)

2.) Transfer mixture to a large bowl.  Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.

3.) Turn the dough out onto a lightly floured counter and quickly form into a rough ball.  Do not overmix.  Use a sharp knife to divide the dough into 12 even pieces.  Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet.  (The baking sheet can be wrapped in plastic wrap and refrigerated up to 2 hours.) Bake until the biscuit tops are light brown, 10-12 minutes.

I’m trying to enjoy autumn to the fullest.
Here are a few ways…

Pumpkin Cream Cheese Bread

This is it.  This is THE best pumpkin bread.
I love it so much, I’m giving my other pumpkin bread the boot.
It’s been my favorite for years and years,
but this is officially my new favorite.
And whatever you do, do NOT skip the cinnamon glaze!!!
It is essential.
I also chose to omit the Pecans, as I’m not a fan of them in bread.



And I am super excited about these single-serving mulling spices.
There have been so many times I’ve wished I had spiced cider but didn’t feel like making an entire gallon of it.
This works perfectly – just heat up a cup of apple cider, and steep the spice bag in the same way you would tea!
I found this at Wegman’s…though I’m sure it’s sold other places.


Later on this week…

Pumpkin Frozen Yogurt!
(in which I WILL use the pecans)

I so love October.


Sometimes we can plow through a watermelon in 2 days.
For the times that we can’t, this drink is perfect.
It’s just watermelon and seltzer.
Very refreshing on a hot summer day.
You can find the recipe here.
We don’t mind pulp, so I chose not to strain the juice.
If your watermelon is really sweet, you don’t need to add anything,
but I added a few teaspoons of sugar to sweeten it just a bit.
I am sure you could also add other various “fixings” if your heart so desires 😉
Next I want to try this Watermelon Frosty.
It looks tantalizing.

I am in love with this bread.



I need to make more because it’s already almost gone.


I got tired of not recognizing the ingredients in the bread I was buying,
and several of my friends have been making their own bread for a while now,
so I figured I’d give it a shot!
It could not have been easier.
I layered the ingredients,
waited a few minutes, just because I had some to spare,
and then pressed START on my bread machine.
3 hours later I was eating a slice of hot, buttered bread.

I used King Arthur’s recipe.
I used 3 and 1/2 cups of flour, honey, and I baked it right in my machine.
(rather than transfer it to the oven)
It produced a very moist but not sticky bread, with a hint of sweetness.
We used it for our Greek Salad Sandwiches and loved it.
Next time I think I may take a shot at making this Kalamata Olive Bread.
Acme (of all places?!) sells one that we love,
but it is both over-priced and over-processed.
So I figure if I can make it, win-win, right?

I am very excited to start using my bread machine more.
Because, like I said, I think I can handle layering and pressing START.
I love directions like that.

If I need chicken in a flash, I rarely cook it any other way nowadays.
What way? you say.
The lazy way.
I love when laziness actually produces results.
Really it’s just that I love anything that will sit by itself unattended for an hour.
No, that couldn’t possibly have been a “mom comment.”

You can find the recipe here.

It’s perfect for salads,
as an accompaniment to summer vegetables,
for throwing on top of pasta,
really anything you need cooked chicken for.


The spice mix:



The chicken (being lazy, of course): SONY DSC


The chicken, an hour after being lazy: SONY DSC


Thrown on top of a fresh summer salad.



Enjoy being lazy!


I made this for Julia’s birthday party and it was a hit.
So I made up another batch for us to have on hand this week.
It is either a very good thing or a very bad thing,
depending on how you look at it.

I’m very jumpy at the moment,
which would indicate that I’ve already had too much today.

You can find the recipe here.
I buy pre-ground coffee for this, and I keep it cheap:
Folgers Classic Roast, which is  an11.3 oz container of coffee.
I use 5 quarts of water.
And to sweeten I add 1 and 1/2 cans sweetened condensed milk.

Yes, after full consideration,
it is probably a bad thing that I have a huge pitcher of this sitting in the fridge.
A very bad thing.

There really are no words for these cookies.
So I’ll just give you a few pictures.


You can find the recipe here.
I used dark chocolate instead of bittersweet and it turned out great.
It’s like a molten lava cake…in cookie form.
Make it now.


I’ve been buying rhubarb almost weekly at the market,
and I will continue to do so as long as it’s in season thanks to this recipe.
Miss Mim sent it to me a little while ago and we LOVE it.
You can whip it up in a pinch – the most time consuming part is chopping the rhubarb.
Definitely make this soon!!

Rhubarb Crunch

1 c. flour
3/4 c. oatmeal (uncooked)
1 c.  brown sugar (firmly packed)
1/2 c. melted butter
1 tsp. cinnamon
4 c. diced rhubarb
1 c. white sugar
2 TBSP corn starch
1 c. water
1 tsp. vanilla

Mix the first 5 ingredients together until crumbly.
Press half the mixture into a greased 9 inch baking dish.
Cover with the rhubarb.
Combine the white sugar, cornstarch and water in a saucepan over
medium-high heat.  Cook until thick & clear.  Remove from heat and add vanilla.
Pour the syrup over the rhubarb.
Top with remaining crumbs.
Bake 350 for 1 hour.

Cut into squares & serve warm, plain, or with vanilla ice cream, whipped cream or milk.

Serves 8

Collective Reminiscings

The Smittys

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