My dietitian put me on a low FODMAP diet. This means, no gluten, no lactose, and no to a bunch of other stuff I absolutely love. (I can have hard cheeses though, go figure). I started this restrictive dietary process last Saturday. And what do I crave immediately? Pasta!
Just when I was starting to think that I really need to invest in an apron (and maybe a welder’s mask), my sister made me a Doctor Who themed Apron!! I absolutely love Doctor Who, so much that I have a pretty significant Doctor Who POP figure collection. Continue reading Doctor Who and Fresh Baked Bread
Today I got off work late and exhausted! There was no way that I was going to cook an elaborate dinner. On my way home I called my daughter to go over new dinner plans, I remembered that I had some mushroom caps in the crisper. All they needed was a quick marinade. As I was on my way home, my daughter put together the marinade for me. She came up with a concoction of balsamic vinegar, minced garlic, salt, and olive oil. She put them in a freezer bag and let them soak up the liquid.
When I finally arrived home to my children (and my oh so wonderful yoga pants) I got to work. Since she had done the hard part for me, my job was super easy. I put those beautiful smelling mushroom caps in a pan and let them cook. Cook time depends on how crispy we want the caps. I cook mine over medium-high heat turning them every so often. My son and I like ours crispy so I cook ours for approximately 20-25 minutes. My husband and daughter’s mushroom only cook for 15 minutes since they prefer theirs not so crispy.
After the mushrooms are finished cooking, I just slap them on a bun (or in a lettuce wrap) with my favorite veggies and condiments, and we are good to go. I topped mine with tomatoes, cucumber, and purple cabbage then wrap it in romaine. Continue reading Portabella Mushroom Burgers
I love to cook, more importantly, I love to cook for other people. Cooking is how I show appreciation for a job well done with coworkers. It’s how I show my husband and two children that I love and care about them. Cooking has become a way for me to express myself emotionally and artistically.
I decided to start a blog because in addition to enjoying spending time in the kitchen I also love to write about, and take pictures of the food I create. It is my way of showing others the cooking skills I learned. My mom taught me how to cook when I was younger, and she did it all without the use of measuring cups or spoons. When I learned how to bake a cake from scratch, I asked “how much of each ingredient?” she would then pour the flour into a bowl then pour a little sugar over the top, then an even smaller amount of cocoa over that. She would explain the correct “parts” the whole way through. Her cakes always turned out amazing using this method. This has been my approach to cooking ever since. I have made some god awful concoctions but eventually learned how to make some wonderful meals.
Twenty-five years later I still use this unconventional cooking method to teach my children their way around the kitchen. I show my children that cooking comes from the soul, it’s a form of art. It is meant to be created and shared with the world.
Starting tomorrow, I will share some of my favorite recipes that I have come up with. I like to add a lot of color to my food with fresh fruits and Vegetables. I only use fresh or minimally processed ingredients in my cooking.