For the past year and a bit we haven’t had an oven. Shortly after we moved in it died and we have been using the BBQ and microwave/toaster oven since. We didn’t register for one but Harrison obviously heard me complain about it many times and so as our wedding gift..he got us a new oven. We had it delivered and installed last week and finally got to test it out this weekend.
The trusty installer guys trying to make it flush with the wall in my extremely unleveled kitchen.
Garret’s thumb of approval as he made us breakfast today.
The oven is roughly 20 years newer than the previous one and it just looks so much nicer in the kitchen. I can also finally use all of the baking stuff I got as wedding gifts! Can’t wait for some upcoming Christmas baking 🙂
My mum sent me this recipe last week and I made it on Tuesday. Garret and I are big meat fans, but I didn’t feel like meat was missing from this veggie chili (although I’m not sure if he would say the same…) You could add a ton of other veggies to bulk it up as well!
2 tbsp oil
1 large onion chopped
8 garlic cloves, sliced
1 tbsp each of chili powder, cumin seeds (i used powder) oregano
1 can lentils (540 ml) drained and rinsed
1 can tomatoes (796 ml)
1 sweet potato peeled and diced
1 chipotle pepper, packed in adobe sauce, minced (i didn’t do this)
1 red pepper
sour cream and chopped cilantro and green onion to garnish. I used grated cheese and plain Greek yogurt
Heat oil, saute onion, pepper and garlic for about 5 min. stir in chili, cumin and oregano, cook just until spices heat through and become fragrant, a minute or two. Stir in lentils and tomatoes, Add potato, chipotle pepper (if using)
Bring to a boil, reduce heat and simmer, stirring until potatoes are tender…about 15 minutes. (I had to leave it longer than 15 minutes to get the potatoes to my liking)
I have wanted to try a recipe like this for ages..in fact I bought shells months ago to make something similar and never got around to it. I am putting it on here so I will feel obligated to try it and let you know if it is any good or not. I found the recipe here. As I mentioned yesterday, my father in law is coming to stay for a few days so I need some yummy options for him…he gets suspicious when I try to feed him too much quinoa
We were at a cottage this summer and one of the other guests had brought up some cookies she made. They were deliciously dangerous (in the “bet ya can’t eat just one” category) In even better news she explained how easy they are to make! I do love baking, but to be honest I love me some easy baking too. I haven’t made them in a while because we are on a bit of a healthy living kick start (and eating fists full of cookies will probably derail me somewhat) However, my healthy eating doesn’t need to get in the way of your cookie enjoyment. These would be perfect for a cookie exchange..tis (almost) the season!
||cups all-purpose flour
||teaspoons cream of tartar
||teaspoon baking soda
||cup unsalted butter
||teaspoon vanilla extract
*In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
*In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours. (I think I only left it in for an hour…I was hungry and impatient)
*Preheat oven to 350?F.
*Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.
*Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. Then try to resist eating them all at once.