9 Apr 2014

What’s Eatin’?

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What's Eatin?

We have another short week on our hands. We just got back from looking for housing in the Atlanta area.

I love being married – because I can ask  my husband what he wants to eat.  How this helps me: he’ll be getting food he loves and he gives me ideas when I’m in a rut!

Wednesday: Bolognese Pasta and the great thing about this is it is in the freezer.  I can just pull the sauce out and warm it up.  We have another showing on our house and everything has to be spotless at all times!

Thursday: Caesar Salad with Grilled Chicken and a Coconut Cream Pie from Sara Foster in NC.

Friday: Paula Deen’s Italian Chicken Casserole

Saturday: Brinner before a photo shoot of a sweet family in town.  I love French Toast and rarely make it so I’ll be making it this week and serving it with some fruit!  Our little will love it too.  May not try him with syrup yet because it is so messy – but he will love the sweetness of it as well.

Sunday: Fajitas for our church’s mission fundraiser.  I here there are 75 lbs of skirt steak marinating.

23 Dec 2010

Sara Foster's Jamaican Black Bean Soup

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I love black beans. I love soup. I love all things Foster’s Market. So…this would be a perfect recipe, right. You are right – very yummy. The lime juice definitely makes this a winner for me. We served it today for lunch. My Dad makes great yellow rice and paired quite well with the soup. Not that it’s cold down here in Lakeland or anything, but soup is good anytime!

1 lb dry black beans (rinsed over night, drained)
1/4 cup evoo
1 red onion, diced
1 red pepper, seeded and diced
2 carrots, peeled and diced
4 ribs celery, chopped
2 jalapenos, seeded and diced
8 garlic cloves, chopped
1 granny smith apple, chopped
1 T basil, dried
8 cups red-sodium chicken broth
4 bay leaves,
salt (to taste)
pepper (to taste)
juice of 3 limes

Cook black beans for about 45 minutes.
Meanwhile, saute onion in the evoo for about 10 minutes. Then add the rest of the veggies for about 10 minutes. Then add the broth and seasonings.
Add to black beans and simmer about 75 minutes, or until done to your liking. Add juice and serve!
You can probably use canned beans and make this a lot quicker.

Enjoy!

3 Nov 2010

Sara Foster's Blondies

by | posted in: chocolate | 0
Here is another good blondie recipe from my Durham/CH cafe friend, Sara Foster. These make a lot so I’ll be dishing them out to folks tomorrow.

4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3 sticks, unsalted butter, softened
4 cups packed brown sugar
4 eggs
1 T vanilla
2 cups semi-sweet chocolate chips
1 1/2 cup chopped pecans

Combine dry. Cream sugar and butter, add in eggs then vanilla. Mix with dry. Fold in nuts and chips.

Bake in greased 17×12 shallow pan. Press the batter into the pan. Bake for 35-40 minutes at 325. Enjoy!

3 Nov 2010

Apple Walnut Maple Muffins

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Sara Foster is my go-to muffin lady. These were good, very fall like.

3 cups flour
1 T baking powder
1 tsp soda
1/2 tsp EACH salt, nutmeg, allspice
1 tsp cinnamon
1 stick butter, unsalted, softened
1/4 cup canola oil
2 eggs
1/2 cup sugar
1/2 cup Grade B (preferred) maply syrup
1 c milk
2 granny smith apples, peeled, chopped
1 cup chopped walnuts

Combine dry, set aside. Cream wet together (up to syrup). Combine wet with dry, alternating dry and milk. Fold in apples and nuts.
Bake at 375 in greased muffin tins for 30-35 minutes.
Enjoy!
These would probably taste really yummy served warm with maple syrup drizzled over the top. I had to take them somewhere, so I couldn’t do that.