I recently picked up the October/November 2012 issue of Living Without magazine because it had information about making a Thanksgiving Feast that was wheat and dairy free. In particular, I’m trying to figure out a GF pie crust that works and tastes good. In addition, this issue has five recipes for GF crackers. Since we eat a lot of hummus, I’m always looking for something crunchy to go along with it.
This week in our Bountiful Baskets we got Collard Greens. HUH? Collard Greens? I have no clue what to do with those! The only thing that comes to mind is that boiled, nasty, bitter Southern dish that usually also includes ham or bacon! DH says, “You said we need to eat lots of dark, leafy greens! You can probably treat it like Kale, like in quick stir fry or something.
On Tuesday, MIL came over for dinner. She is a dessert-a-holic, so I always try to make something special for after the meal when she is here. On the other hand, dinner was running late due to unforeseen circumstances, so I didn’t have time to make this as an ice cream. Instead I simplified the recipe, and turned the concept into a milk shake! Happily for everyone, it turned out great!
These are quick refrigerator pickles, so DH has dubbed them “Quickles”. They can be made with any combination of fresh vegetables you like. They are a really healthy snack, and will add the vinegar and dill flavor to main meals, such as the Southwest Veggie Burger! They don’t really need any salt in the mixture if you use some Balsamic vinegar. From the left, the vegetable mixtures in the picture are:
Have you seen these? Rubbermaid LunchBlox are a huge hit in our household! My DH has to take his lunch to work every day. The LunchBlox allow me to pack all kinds of things, such as hummus, chips, yogurt, fruit salad, trail mix, etc. There are three different basic kits: Sandwich, Salad, and Entrée. There are two different sized Blue Ice blocks and two different sized lunch totes designed to hold them.