The kids set and ready to roll at 5 a.m.!
Today we roll back in from our big family road trip (regional recipes to come!). We’ve toured around for the past couple of weeks and had a wonderful time. That said, we’re all ready to be home. So while we get ourselves back in the groove of “real life” here’s another Portabello mushroom recipe for ya. This one is my favorite!
Our weeknights can get awfully hectic around here. Fortunately it’s a little less crazy in the summer, but not by much. And with all of this international and regional cooking it’s nice to have a meal that doesn’t pack on the calories, but still offers wonderful and savory flavors. I came across this recipe years ago in a Mayo Clinic e-health newsletter. Portabellos with Provolone is an easy dish that’s great for a meal if you’re looking for something light, but can also be served as an appetizer.
It’s very easy. Start with a few fresh portabellos, brown sugar, garlic, rosemary and balsamic vinegar. Continue reading
On a recent hike, Mr. N and I stumbled across a very interesting looking yellow mushroom. The always curious Mr. N decided to pick up a book on mushrooms so we could learn more about it. I think knowing that some mushrooms are poisonous was interesting to him. Unfortunately, we didn’t take a very good picture of it, but the closest we could find based on our memory was the Hygrophorus vitellinus. However, it looked a bit like the image of the Death Cap we found on this page. As long as we’re not sure, we’re going to stick with mushrooms we know are edible–Portabellos!
These portabello wraps are easy and healthy and used to be a staple in our dinner routine for those nights we didn’t want to waste many calories, but one time I put too much black pepper on them and Kristy swore them off for a while. After a long hiatus, though, she let me make them again. They’re good, healthy, and really filling.
Thanks to everyone who voted for us on Babble and for all the wonderful location suggestions. This morning Miss A did the honors of picking our winner. Mr. N offered his assistance, but she was adamant that he stay far back because she was doing this one!
After giving the bowl a good shake, she drew our winner.
A few months ago Mr. N hosted our first giveaway, so not to be outdone by her brother, Miss A requested a turn to do a “prize.” And she is in the driver’s seat after all.
We found this giveaway at a winery and just couldn’t resist. It screams summer and fun!
A few weeks ago, when we were cooking our “tropical” recipes from Florida and Bermuda, we decided to try a tropical twist version of banana bread. This version is very different from any of those we tried before and when I saw it on Katerina’s blog, Diethood, I knew we had to add it to our quest.
Miss A, my banana bread assistant chef, was at the ready with her pastry blender to sift together the flour, baking powder, baking soda and salt.
In order to dispel any myths that we’re a super family that eats, plays and loves in some idyllic Rockwellian world, we thought we’d share some of our reality. While we love to cook and are having a blast with this worldly cooking adventure, we’re not gourmands every night. After busy days spent juggling work schedules, play dates, play time with the kids, homework, working out, paying bills, keeping up the house and lawn, and finding time to fit in friends and family, there are plenty of nights where our kitchen is anything but exciting. We’re talkin’ about dinners involving chicken nuggets, frozen pizzas, easy pastas and Subway. And dad and I are on a first name basis with the local sushi restaurant owners who we visit at least once every couple of weeks.
That’s why I love this next sandwich. It’s easy, healthy, wonderfully flavorful and a great option for a fast dinner on a crazy weeknight spent trying to juggle a three-year old throwing a tantrum because you helped her put a shoe on, a seven-year old who’s plugging his ears and screaming to drown out his sister, all the while trying to put something together because they’ve let you know in no uncertain terms that they’re hungry. So here is one of my favorite, honestly easy fall-backs inspired by a sandwich I ate at Greens N Grains on a girls’ weekend to Door County, Wisconsin – The Apple Cheddar Sandwich. Continue reading