I think the name of the game until May is “make life as easy as possible.” My killer semester is, well, killer. So I do my “fancier” cooking on the weekends and our weekdays are filled with baked potatoes & salad, frozen leftovers, quesadillas, and tacos. But even my fancy meals these days are relatively quick.
I’ve never made a crustless quiche before. Which is kind of bizarre considering we’re gluten free. But I love my gluten free pie crust so I always thought a crust-less quiche wouldn’t be very good. Well I’m here to say that not only was I totally wrong, quiche without crust is still awesome, but it makes it so dang easy!
Really it’s just a giant omelet in a pie plate.
Do not fear risotto! It’s EASY to make. If you’ve got 30 minutes and you can stir – you can make risotto.
Tonight I decided to try a mexican spin with lime, tomatoes, green chiles, beans, and cheese.
Huge hit and I was happy to make something new for my family that didn’t take too long to put together. School is kicking my butt this semester so I’ve been pretty checked out at home. The weather today was awful, windy, and bitterly cold so I knew I needed to “check in,” show my love, and make something comforting and warm….
Oh geez you guys. I am drowning under school work over here! It’s nuts. I took just two breaks this weekend from homework. One to make these fab gluten free yogurt pancakes and the other to type up this post.
I will be nearly MIA to May. Until then you can find me perpetually buried under a mountain of biology, microbiology, and biochemistry. Almost sounds like I’m a biology major and not food science. I’ll tell you, you can definitely rest assured that the people out there keeping your food supply safe are well versed in the sciences!
I’m still getting the hang of juggling school work with family stuff. Thankfully my husband basically does everything but cook. And my kids have been pretty understanding as well. Still, my brain has been totally fried. The things I have forgotten this week are over the top: left the garage door wide open all day, forgot to pick up my kids from school (hit me like a ton of bricks while I was standing in line to buy tea!), forgot where I parked the car (that’s in addition to last week’s debacle), forgot my address, and who knows what the heck else I’ve forgotten!
Thankfully I don’t seem to have forgotten how to cook I don’t know about you guys but despite it being January raspberries have mysteriously been on sale and delicious.
I had a big ol’ container of yogurt that I intended to split up into small servings and take to school with me – because I mean seriously, why pay all that money for yogurt cups when it’s cheaper to buy the big one, right? Who needs to waste money on little prepackaged cups? I do, that’s who. Thank heavens for convenient packaging or I’d just starve at school! The idea was great but the time was slim & when it came down to it my time was too precious to waste on scooping out yogurt. Lame, I know, but it is sadly my truth.
Laziness however earned us this fabulous yogurt pancake recipe which I think I like even more than my original pancake recipe. So let’s drench these bad boys in syrup and get on with our day!…
Sunday was my last day of winter break before school started again. I had 4 weeks off to create and bake up a gluten free extravaganza but instead was stuck in a creative black hole. I came up with almost nothing and the few things I worked on were flops.
Maybe the excitement (and stress) of school finally broke the creative block because I was in the kitchen all day Sunday whipping up goodies. I had a few flops like a cabbage salad with shrimp which I did eventually make edible so we could eat it but will certainly never purposely make it again! However I had many more successes this time. I made some great yogurt pancakes which will be coming up soon.
And I made these fab gluten free zucchini & carrot bars with simplest yet most amazing bowl-licking frosting ever.
Now when I say bars what I really mean is cake. But hush now, if we say “cake” then it sounds bad. If we name some veggies and then follow it up with the word “bar” it seems like a viable nutritious option – so I’m leaving it that way because it’s after Christmas and I’m on a diet and I consumed a gazillion of them anyways. I cut them into 24 bars which gave them 189 calories each. And really they do have quite a bit healthy stuff in them! <— that’s me rationalizing, feel free to join me!
Funny story on how I walked off all the extra bars I ate. I got one of the best parking spots at school on Thursday! Super close to my classes, didn’t have to walk up or down a huge hill, it was fabulous! I was so excited. After my classes were done I still had time to burn before picking up the kids so I went & studied a bit. When it was time I trudged along 1.5 miles and up the hill to my car only to discover my car was GONE! My heart dropped to my knees. …