Reading List

March2014ReadingList

Photos: Recently on Instagram.

Time to share the link love!

Feeling Sweet

Coconut milk ice cream with a pistachio crumb.

Neapolitan Rice Krispie treats.

HOMEMADE cereal. 

Roasted pineapple with honey and pistachios.

Strawberry coffeecake. 

 

Feeling Savory

Roasted brussel sprout quinoa bites stuffed with gruyere.  

Southwest loaded sweet potato fries.

Savory corn cakes.

Quinoa & cauliflower chowder.

Baked Irish cheese toasties.

 

Let’s Pop!

I want to throw a popcorn party!

Cheesy chick-flick popcorn (!!!!).

Buffalo Parmesan popcorn (throw-back link!).

 

Count to Ten

10 tips to be productive when working from home.

10 simple eco-friendly tips to green your home.

I want to read in all of these! 10 cozy reading nooks.

 

Find Me

Listen to Episodes 5 (The Little Things) and 6 (Tablets v. Phones) of Best Life Ever!

Make your recipes searchable on Pinterest. 

New winery review: Chateau LaFayette Reneau.

What are you reading this month?

A Savvy Weekly Menu: End of Winter, with Naan

I am sooooooo ready for winter to be over. I’d like to make a deal with the weather: April starts in just over a week. By the time we get to April 1, can we just agree that spring will be here? That it will be sunny and warm, that the ground will start to show signs of green, that the birds will return?

In the meantime, we’ll bundle up with another round of comfort food.  Deal? Deal.

A Savvy Week: End of Winter, with Naan | Savvy Eats

Photos used with permission from Cookie + Kate, Simply Delicious and Local Kitchen.

A Savvy Weekly Menu: End of Winter, with Naan

Monday: Curried cauliflower soup (from Cookie + Kate) with naan (from The Foodess)
Tuesday: Butter chicken curry (from Simply Delicious) with leftover naan
Wednesday: Meyer lemon and rosemary mac and cheese (from Local Kitchen) with a side salad
Thursday: Vegan quinoa corn chowder, plus savory scones with caramelized onions and prosciutto
Friday:  Healthier chicken and waffles

On Sunday:

Use three of the onions and some olive oil to make some caramelized onions.  You will have extras – add them to lunchtime salads and pasta dishes, or freeze the extra in airtight freezer-safe containers.

Prep the naan dough, but instead of letting it rise for 1 to 2 hours, cover the bowl with plastic wrap (leaving a small space open) and refrigerate overnight.

Grate the cheese for the mac & cheese. Refrigerate in an airtight container until Tuesday.

On Monday:

Take the naan dough out of the refrigerator to come to room temperature. Divide the dough into 10 equal pieces and cover with a damp towel to rest for 10 minutes.

Make the cauliflower soup. While the soup cooks, heat the cast iron pan and cook the naan. Refrigerate the leftover naan for tomorrow

New cook and prep time: 1 hour.

 

On Tuesday:

In the morning before work, put the chicken in the marinade. Cover and refrigerate until evening.

Make the chicken curry. While the chicken cooks, cover 1 cup of white jasmine rice with 1 /1/2 cups of water. Season with salt, cover the pot and bring to a boil. Uncover and reduce the heat so that the rice simmers, until all the water is absorbed.

Towards the end of the cooking time, warm the leftover naan in a 350F oven for 3-5 minutes, or just until warmed through.

New cook and prep time: 1 hour.

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