for your sweetie..

 

Valentine's is always such a difficult holiday around my house.  The hubby is a non believer... his Valentine gift usually consist of a king size peanut butter cup.  The good news is that I do love the peanut butter cup!  What type of Valentine are you? Breakfast in bed type? Cakes? Chocolates? Dinner?  Gifts? Weekends away?  If I had my way it would be with some sweets, preferably homemade, and a plant-able flower.

On a side note... it was brought to my attention that there has been trouble with checking out in the Shop.. well it is all fixed up now!  I apologize if you wanted to order and were not able to!  Please take a minute to go back and make your purchases with a 10% discount- just use the code OOPS at check out through the weekend!

 

 

top image via ikea/food images via

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homemade quiche

 

 Every Holiday my mom has always made us Quiche for breakfast or brunch for as long as I can remember.  It has become a wonderful tradition that I am excited to share with my family.  Quiche is the perfect all around dish, breakfast, lunch or dinner! 

You can make a few variations on this theme but I stick pretty close to this recipe depending on what I have on hand.

1 pre-made pie crust (I use Trader Joes)

6-7 eggs

1/2 cup milk

1/2 sweet onion

1/4 to 1/2 cup ham or bacon cooked

1/4 cup spinach finely chopped

salt and pepper to taste

1. Preheat the oven to 350 degrees

2.  Roll out pie crust and place in deep pie dish, pushing into base and edges

3.  Beat eggs and milk in large bowl
4. Add all other ingredients in with eggs and mix together
5. Pour egg mixture into pie dish
6. Bake for 60 minutes until crust is brown and eggs are puffed at the top
7. Allow to cool before serving - eggs will settle
8. Serve with mils salsa



 

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homemade granola...

 

I know I don't post a lot of food here on the blog... but I am hoping that will be changing. 

Just like last year I wanted to challenge myself to do a little something in hopes of bettering myself in the year to come.  So here is a confession.. I don't cook much- shh.  Life is busy and to be honest I am not a food lover, I have often wished there was a way to be full and eat without taking all of the time.  I know I know- there are so many things out there that taste so wonderful, I just don't like to take the extra time.  Anyway, that leads me to my challenge for this year (I am counting the year from my birthday to my birthday) I am going to try and make dinner for my family at least 3 times a week.  Please don't gasp or judge!  I am hoping that it will become a good habit much like my habit (obsession) with reading that is still going strong.  I am also hoping to be better about sharing here on the blog because we can all use some great yummy ideas to keep food interesting right?  

I would love to hear how you keep your food life interesting (this girl needs ideas).

This granola is something that I make fairly often and it is simple and delicious sprinkled over yogurt or simply with milk and some fresh berries.  I have tweaked it a little bit from the original...

Homemade granola 

4 1/2 cups Old fashioned rolled oats (not instant)

3/4 cup shelled, raw, unsalted sunflower seeds

1 1/2 cups slivered raw almonds

2 tablespoons ground cinnamon

1 1/4 cups pure maple syrup, preferably grade A dark amber

1/3 cup canola oil

salt to taste (I usually use a couple of pinches)

1 tablespoon ground flax seed

optional: 1 cup dried cranberry

1. Preheat oven 325 degrees

2. Place oats, sunflower seeds, almonds, salt, flax seed and cinnamon in a large bowl and combine.  Add the maple syrup and oil, stir until all the dry ingredients are moistened.

3. Spread the granola on a 12 x 17" rimmed baking sheet.  Bake until it begins to brown, about 25 minutes, then stir with a spatula.  Let the granola continue to bake until it is lightly browned, dry and fragrant, about 15-20 mins longer.  Stir the granola at least one more time while it continues to bake and watch carefully as it can burn quickly.

4. Let it cool on the baking sheet, add in cranberries or dried fruit.  Transfer to to an airtight container.

recipe from the Earthbound Farm Cookbook: Food to live by

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