It seems that posts are slowing down a lot around here. I've discovered that the less I post the better I'm feeling about life. Not that posting makes me feel bad about life, but just the opposite. It seems that the less satisfied I'm feeling about life, being a stay-at-home-mom and thinking I should get a paying job, feeling bored, feeling down about all the things I should be doing and aren't, I tend to post more to help me feel better about myself, like I'm trying to prove to myself that I'm doing a good job at being a mom, a wife, a person who cares about the Earth and humanity. So I post more so I can see what I accomplish during the day in black and white. When I'm feeling great about life, I still do the exact same things that I always do, I just don't feel the need to post them. So, the bottom line is when you don't hear from me for a while, know that life is grand and that I feel at peace with my situation. Maybe this is also very selfish as it seems by what I've just written that this blog is more for me than you!
I think I'm going to be posting more recipes this year, which means less pictures, because I am not a food stylist and all of the pictures I take of food just make the food look unappetizing, which it isn't because if it was I wouldn't be posting about it here. Anyways, I have dubbed this year "the Year of the Casserole" as I am trying to find really easy, make ahead meals. So, not everything will be a casserole but it will be fast, or make ahead or a one-pot meal. I have checked out lots of books on the subject of casseroles--"hotdishes" as those who grew up in the north land call them, and I plan to make a lot of them, though I don't plan on using a single can of soup. I'll be posting lots of recipes or sending out to favorite food blogs for super-fast suppers.
Here's a couple to get you started:
Chicken and Rice Casserole This is a delicious, relatively quick recipe to put together. You can make it ahead of time, it doesn't call for any "exotic ingredients" and my kids ate it. Bonus!
Squash and Chickpea Moroccan Stew This recipe is absolutely delicious. It was way better than I anticipated. Though the ingredient list is long, this came together fast in ONE pot (plus the couscous pot, which doesn't count). It's a vegetarian meal, which we're trying to eat more of. The kids would not touch this. Rats!
And now the Orange Cranberry Muffins, as promised... I love these muffins and would eat them everyday if I wasn't so lazy to make them. Not that they're hard, I'm just lazy.
Orange Cranberry Muffins
2 cups flour
2/3 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla
zest from one orange
3/4 cup dried cranberries
1/2 cup chopped pecans (or walnuts)
1) Preheat oven to 400 degrees. Grease 12 muffin cups and edges.
2) Stir together: flour, brown sugar, baking powder, baling soda and salt. In another bowl mix together: buttermilk, oil, egg, vanilla, and orange zest. Add wet to dry. Stir until just combined. Add cranberries and nuts.
3) Spoon batter into cups. Bake 15-20 minutes.
4) Cool 5 minutes in pan before removing from pan.