this is a page for

Category: Recipes

Caprese Salad

This isn’t even a recipe. It’s just sort of an assembly of awesome ingredients, especially as tomatoes start to come in season (we got our first one from our CSA box this week, which is what you’ll see here). But a caprese salad is awesome, and wonderful, and the easiest snack or appetizer you can make. Pair it with some crusty bread and you have a light lunch, too, unless your children are like ours and steal all the mozzarella when you’re not looking, leaving you with a pile of smushed tomatoes and half-bitten basil. Still, though, even that’s pretty delicious. Dang. Now I’m hungry. Caprese Salad  Serves 2 Ingredients one ripe beefsteak tomato one ball (8 oz.) fresh mozzarella six leaves of fresh basil extra-virgin olive oil sea salt pepper Directions Slice the tomato into six hearty slices. Do the same with the mozzarella. Arrange the first three ingredients on a plate, alternating one slice tomato, one slice mozzarella, one leaf of basil. Drizzle lightly with olive oil, and season generously with salt and pepper. Serve immediately, preferably with a glass of chilled white wine…

Because Sugar on Bread is Awesome

I’ve been making this every single week for SK and the Mighty since I saw the recipe on A Full Measure of Happiness. I mean, every. single. week. It’s beautiful, this stuff–eat-out-of-the-jar awesome (not, ahem, that I would do that), and I can serve it up with some apples to the wee ones and all of a sudden they’re quietly eating a quality snack that makes them think they’re getting a treat. All you need is a food processor and the following: 2 cups roasted, unsalted almonds (your grocery store sells these in bulk) 1/2 tsp. salt 1 tsp. ground cinnamon 1 1/2 tbs. sugar Just throw everything in the processor and let ‘er rip. It takes about 10 minutes for the almonds to release their oils and become the joyous mixture that is almond butter, which isn’t a big deal unless your processor is broken like mine and you have to lean on the thing the whole time to make it work (yes, I realize this is probably a fire hazard, but I am economizing here).  You’ll want…

Yeah, That’s What I Call ‘Em

I’m so tired of snacks.  For the kids, I mean.  Parents, you know what I’m talking about–you’re heading out the door, late to school or an activity or (I really do cringe at this word) a playdate, and one of your kids says she’s hungry and you realize they need a snack and augh you have to grab something they can eat in the car and sorry, yogurt in the backseat’s just not going to cut it when you’re going around curves at 45 miles an hour and would enjoy not scraping food off of the window again.  But at the same time, packaged stuff is usually either unhealthy or madly expensive or just sort of kind of boring. Enter the energy balls.  Yes, I said balls. I’ll wait for you to stop giggling. I found these on Pinterest and modified them to make them even easier for me to throw together while the girls are eating their breakfast in the morning.  The original recipe calls for toasted coconut, which truly does make them taste better, but that’s just an extra pan…