Colorful day… Scrambles! PDQ! Roasted veggies! Cilantro rice! Quinoa tabbouleh! Gluten free beer bread (using homemade quinoa beer)!
Easy recipe, love it.
We actually did this last weekend, but had to share…
3 lb chuck roast from Salmon Creek Ranch
2 white onions chopped
4 carrots chopped
1 head of celery chopped
lemon pepper and herbs
1 cup red wine
Rub the roast. In a pan, sauté onions then brown roast on all sides. Throw everything into the crock pot 8-10 hours on low.
Happy 4th of July everyone!
Merry Christmas to everyone, from Switzerland!
Our awesome tree!
Driving southwest from Munich to Rodorsdorf (Switzerland) – made a stop in Hohenschwangau to see the Neuschwanstein Castle.
Hohenschwangau Castle (Schloss Hohenschwangau)
The hiking path of ice… up to Neuschwanstein…
..to the castle!…
Waking up with Henning in Pfeiffer Big Sur State Park…
Going for a walk through the woods…
Really tall trees!
Crossing a creek without bridges…
Crossing a creek with bridges…!
Henning and the giant BBQ pit!
Climbing above the clouds!
Settling down for dinner…
Everyone’s watching the food…
Lasagna and BBQ evening at Anne and Travis’ place for an early July 4th celebration!
Henning’s unique lasagna recipe…
with a middle layer of spinach-pesto-ricotta
and a bottom layer of carrot-mushroom-honey-baked-beans.
He also used brown rice lasagna sheets for his wheat-allergy girlfriend!
Messy, but YUM!
Travis, the grill master…
Some sangria made using our fruit-infusion water pitcher!
We also have entered ourselves (girls vs guys) in the Capture California contest, essentially sponsored by the California Parks Service to get people outdoors!
Hopefully we get to start our adventuring soon!
Today’s adventure—Sweet Potato Basil Soup! With coconut milk!
Super easy to make.
Chop 2 sweet potatoes, 1/2 onion and 2 cloves garlic.
Add coconut milk, broth, basil, salt, pepper.
I accidentally bought the wrong kind of sweet potatoes, so the soup turned out white. But still tasted so good!
Next time I’ll probably add carrots and leeks to see how that affects the flavor. <3
Roasted brussels sprouts are probably my favorite veggie after steamed broccoli. I love them not only for their flavor, but for their simplicity and
ease of preparation.
For anyone interested…
Preheat oven to 450 degrees.
Halve 16-20 small brussels sprouts.
Toss in a bowl with olive oil.
Spread out on foiled baking sheet.
Bake 20 minutes, done.
Add whatever you want to it… salt/pepper… some people toss with balsamic+oil… we like to sprinkle on lemon pepper.
With inspiration from Becca, next time I’ll try with coconut oil.
Today’s adventure—Vegetarian Chili! (recipe source)
I halfed the recipe: $5 to feed 3+ people!
Instead of a big ziplock bag, I actually froze this in a 48-oz GladWare container, which was 6-6.75” in diameter—PERFECT for our 7” diameter crockpot.
We added some corn and okra at the end, since we had some left over. That technically would add $2 to the overall cost of the recipe.
Note: we added 2x the cocoa in the recipe—it was a good decision in my opinion.
Today’s adventure—Jambalaya! (used this recipe)
We did the calcs, and the half-recipe cost $14 to feed 4+ people.
Not bad considering it has chicken, shrimp, and sausage!
I actually forgot to document until after everyone had eaten most of the jambalaya (over rice).
After 4 full servings were consumed, we decided to throw rice into the the remaining jambalaya (cooked 2 hours on high).
It was SO GOOD as a later night snack.
We were so busy eating again, forgot to take a photo until everything was gone…
Henning and I have decided to use our small crockpot more often.
So thus begin the Crockpot Adventures.
This morning: Overnight Oatmeal! (used this recipe)
In my opinion, does NOT need maple syrup.
It was wonderful; I am now a steel cut oats convert.
…and putting aside my preferences so Henning can go to Freebirds…