Pad Thai has always been one of my favorite meals! I love the combination of sour and salty. My recipe is fast and easy! We make it for a quick-lunch or a fast meal on a busy week night. Be forewarned, your wok will be filled close to the top with this recipe. However, it will only take a few minutes and next thing you know, it will all be gone!
Well, it is getting down to crunch time…the big feast will be here is 4 days. Our menu is planned and now it is time to start prepping for the big day. Today I took a few minutes to verify I have all ingredients for my recipes (probably should have done this before going to the grocery store…oh well). I also spend some time in the kitchen cutting up the bread to allow it to dry out for the stuffing. My stuffing recipe is always the same, just going to make it with Legit Bread this year. I also made my apple pie filling and put it in a jar to revisit on Wednesday. All my pies (pecan, apple and coconut cream) will get made Wednesday night when I get home from work.
My apple pie filling is divine and easy to make. The best part is when it is in the refrigerator, the pumpkin pie spice continues to marinate the filling and provides an amazing taste! I would recommend allowing it to flavor for at-least 24 hours, if you need it right away, then add an additional 1/2 tsp of pumpkin pie spice. Now, the trick to this recipe is the pears. The pears go mushy, which gives the soft texture while the apples keep their shape, just become soft with a little crunch. This recipe is free from sugar because we are not super sweet fans. If you want to add a little sugar, feel free to add a tablespoon of maple syrup or honey before putting it in the pie shell.
It’s a lazy day at our house. Our home is currently being dusted by white stuff (aka: snow) which causes me to hibernate. The husband is going on week two of his ankle surgery recovery. Needless to say, it’s been a busy past two weeks and I’m not complaining about consuming a few extra DVR recordings today! I’m catching up on NCIS, NCIS:LA and CSI:CYBER. Up next will be Quantico…I’m three episodes behind. Guess one could say, I enjoy the mystery and solving them within an hour television show (they hold my attention). Do I dare venture into the Hallmark Movie’s….those suck me in for a while.
Ok, onto food…Are you looking for a simple side dish next week? If so, my tomato basil salad could be the recipe for you! If not, but are looking for an easy simple recipe, then this is your recipe! I’ll admit, we make this on Christmas because of the colors (red & green). This dish goes over very well and family members have asked for the recipe (and then laugh because it takes amazing and is so simple to make).
Ever go to bed with a craving, only to wake up and have it even worse? That’s how these Saturday morning cinnamon rolls got created! I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one! Needless to say, when I can not find what I want, I make it!
When creating the dough, you can start with a spoon to blend together. However, at some point you will just be pushing around chucks on dough. When this occurs, roll up your sleeves and knead together to form a ball.
My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center. My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three). Continue reading →
As I’m finalizing up my cinnamon roll recipe, I realized I have never posted my Paleo icing recipe. This has become a staple in our house and in my mind it was posted a long time ago. This being said, sorry for posting it now because it will change your lives for the better!
The ingredients call for soaked cashews. This can occur two ways. One way is to place the cashews in a bowl of water for 8 hours and let them soak. The other way is to place them in boiling water and let them sit for 10 minutes. Is there a taste difference? I would say a slight difference but not enough to fret over. If you have the time and plan ahead, I would recommend soaking them for the day/overnight.
I want to give a small disclaimer, I have only made this recipe in a VitaMix. I would assume it tastes just as amazing. However, I do know my VitaMix makes everything every smooth and creamy if blended.
Can you tell fall is here in Michigan? I’m in love with a few things: apples, squash and pumpkin! Then along with those three things come great spices.
This soup is great served right away or on another night. I often make this soup on a Sunday afternoon and serve it for a meal on Tuesday/Wednesday. It is great served the next day because the spices merge together longer. I will let you in on a little secret of mine to having success in nightly meals, I look at our schedules and decide which days I have time to cook a meal and which days I will be walking in the door starving. I allow my schedule to guide my weekly menu. If a temptation occurs for me, it is often due to exhaustion, so I plan ahead to know when it will be occurring.
I have to laugh, I love soups and my husband is not on board for soups ALL THE TIME. Well, he is going to have surgery this week on his ankle and his request to me is…a fridge stocked with soups. He said he would love soup for breakfast, lunch and dinner and it must all be made with bone broth! He knows bone broth heals and he is looking for a quick recovery (and me too…for my sanity purposes).