Tuesday, September 1, 2015

2015 Bento Lunches 37-45

School lunches packed in yumbox and a lock n lock container.
Yay!! Lunches getting on the blog!! I'm so so far behind but here are lunches from the first through this days of school. Of course they aren't true bento, but they are bento style... and that's a stretch too haha.
Above we have:
Curry Quinoa
Salmon cucumber tomato salad
Roasted butternut squash
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Friday, August 28, 2015

Big Hero Six Birthday Party Food

I can't believe there's a number nine candle on that top cupcake. What on earth? I just keeps going faster and faster and people keep getting older and growing. These kids. I'm so blessed that they are healthy, happy, and growing. But come on now. Where are all my babies: Sigh.
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Tuesday, August 18, 2015

2015 Lunches 33-36

I'm so behind, I found pictures of lunches I packed last school year in a not blogged yet folder. Oops.
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Monday, August 17, 2015

Pesto Chicken Pasta with Zoodles

Pesto Chicken Pasta with Zoodles
I have some exciting news. I have kept a basil plant alive the whole summer. I know summer isn't over but this is a big accomplishment. I have harvested basil at least three times from the same plant! Amazing!! Usually I can't keep plants alive very long at all. Especially in a pot. I'm so excited about this plant. I baby it. 
So because I have all this basil we've been enjoying caprese, in all forms and pesto! I keep making pesto to freeze, but then I keep pulling it out to make quick dinners. I don't think I'll have any by the time fall leaves, boots, and pumpkin spice make their appearance. Still, we'll keep enjoying this while we can. I use almonds in our Pesto because it's the only nut that my nut free girl can have. Pine nuts of course are beautifully buttery and yummy, so use them if you have them. Walnuts are wonderful also. 
Basil Pesto keeps best if air is kept away from it. To store in the fridge, add a layer of olive oil to the top to protect it. See freezer instructions below.
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Monday, August 10, 2015

Lao Style Egg Rolls

Egg Rolls are a childhood favorite of mine.
My children enjoy them also.
We eat them "plain" or in lettuce wraps.

I originally posted this Egg Roll "method" here. It's not really a recipe because I tend to make my Egg Rolls with whatever is on hand. This time around I threw in 1/3 cup of black fungus, that was soaked in water and rinsed well. I do prefer pork in my egg rolls, but I don't mind doing half pork and turkey or chicken. I feel beef is a little over powering.
Golden brown goodness: Egg Rolls
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Monday, August 3, 2015

Prime Rib Roast

I made this Prime Rib Roast for my little one's birthday dinner, it was perfect with oven roasted potatoes, roasted broccoli, sliced tomatoes and basil, and Yorkshire Puddings.
Prime Rib Roast. Prime. Rib. Roast. Medium rare. Nom, nom, nom. I've posted prime rib before, it's interesting looking back and seeing how I did things before, how I tweak things here and there. I admittedly rarely make a recipe the same way twice unless I'm testing it post here one Give Peas A Chance. It's not how I normally cook. Baking is different. I tend to stick to recipes for the most part when it comes to baking. What about you? Does you family tease you about never having the same meal twice? I can't help it, it's just how I cook. Prime Rib Roast really is just a method though. It is, then you just season it how you like? Most cooking is just methods also. That's why it's fun.
I really like this method, and I've stated before that you don't NEED a thermometer, it's so handy and will guarantee you a perfectly cooked roast, and let's face it this isn't a cut you want to go to waste because it's over done right? Get a meat thermometer, you'll be glad you did. My new ovens have one built in! I'm so glad too!
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