One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I'm not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that … Continue reading Lamb Tagine with Potatoes and Chickpeas
Mexican Black Bean Soup with Sausage Recipe
It's been a roller coaster of spring-like temperatures and freezing, regular February temperatures around here the last few weeks. That plus the lovely no six diet (no: dairy, wheat,eggs, fish, soy or peanuts) diet I'm on to help baby A's digestive issues means we've had to get very creative with dinners. Luckily for me, J … Continue reading Mexican Black Bean Soup with Sausage Recipe
Shakshuka (Eggs in purgatory)
During the last few months of my pregnancy, I had to increase my protein intake. Lucky for me, J found several recipes that tasted good, included several servings of vegetables and had lots of protein. This one from Tori Avey with a few modifications quickly became one of our favorites. You can modify the spice level … Continue reading Shakshuka (Eggs in purgatory)
Avocado Chicken Salad
There's a dish at one of the best places to eat in town, but unfortunately it is only on the spring and summer menu, which isn't out yet. With the extra warm weather this weekend, we decided to try our hand at making the same dish at home. We seriously lucked out. With a few … Continue reading Avocado Chicken Salad
Homemade Stuffed Poblanos
Or homemade chile rellenos. A new grocery store opened in our town and it is amazing. I've described it as if Trader Joes and Whole Foods had a baby. The produce is fantastic. When I stopped by opening day, the poblanos were some of the best I've seen since leaving Texas. So I roasted them and we had them for dinner. Ingredients: 1 can whole tomatoes in puree; (28 ounces) or if you prefer fresh, 5-7 large Roma tomatoes 1 jalapeno chile; (ribs and seeds removed, for less heat) minced 1 large or 2 small yellow or white onions; chopped 3 tablespoons minced garlic coarse salt and ground pepper (to taste) 1 can black beans; (19 ounces) rinsed and drained or about 1 pound ground beef (we used 80/20 ground beef because it was also on sale at the new grocery store) 4 ounces shredded pepper Jack cheese 1/4 block of Velveeta Queso Blanco cheese, cubed (we had some left over from making Mag Mud at home) 1 teaspoon ground cumin 4 large poblano chiles; halved lengthwise (stems left intact), ribs and seeds removed 1-2 tablespoons oil (vegetable, olive, whatever you have on hand)