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Dressing:
2 Tbsp. lemon juice
1/4 cup olive oil
salt and pepper to taste
Salad:
Romaine lettuce, chopped (any greens will do - we used baby spinach in the picture above)
1 can garbanzo beans (chickpeas), drained and rinsed
Leftover roast chicken, roughly chopped
1/2 cup sliced olives
1/2 red onion, sliced
lots of fresh parsley, chopped
Whisk dressing ingredients and toss with salad ingredients. That's it.
I always make homemade macaroni and cheese; it's really not much more complicated than the stuff in the blue box, and besides, my kids won't eat the boxed stuff for some reason, anyway.
In this recipe, I forgo the traditional bechamel sauce, favoring instead a carbonara-esque sauce made with egg and milk. The result is a rich, creamy, cheesy sauce. Easy and yummy.
1 1/2 cups small pasta (we like whole-wheat organic elbows)
1 egg
1/4 cup milk
4 ounces medium cheddar cheese, shredded
salt (and pepper) to taste
Boil the pasta as directed. Meanwhile, beat the egg and milk together. When the pasta is done, drain off hot water in a strainer and immediately put the empty pot back on the burner over low heat. Pour the egg-milk mixture into the pot and stir while cooking over low to medium-low heat. You want to heat the mixture so it gets hots and kills any bacteria and thickens just so slightly, but not curdle the eggs. Stir in the hot, drained pasta (which will also help cook the eggs), and then mix in the shredded cheese until melted and smooth. Add salt to taste (and pepper, if desired), and then serve to your favorite hungry kids. Makes about 2 1/2 cups.
Makes 4 loaves
2 cups water
2 cups milk
1/4 cup honey
1 scant Tbsp dry yeast (or 1 packet)
1 Tbsp salt
1/3 cup oil
12 cups whole-wheat flour (or mix with unbleached, if preferred)
Warm the milk and water (not too hot!) and place in your biggest bowl (remember, you'll need about 12 cups of flour, so the bowl must be big). Stir in the honey. Sprinkle the yeast over the top and let sit a few minutes until softened. Add the salt, oil, and flour. Stir in as much flour as you can with a wooden spoon. When it gets too hard to stir (don't break your spoon!), take off your rings and use your hands.
Once the dough comes together into a ball, turn it out onto a floured surface and knead. Knead, knead, knead, for about 10 minutes. This is a good workout for your arms, and it gives you time to think about life. If necessary, add flour to keep it from sticking.
Wash out your big bowl, dry, and then dribble in a couple tablespoons of oil. Put your big ball of dough in the bowl, and turn it all around so the surface gets coated with oil.
Cover with a damp cloth, and put it away in a safe place (not the refrigerator) to rise about 12-18 hours, ,or until nearly doubled in bulk. Punch it down, shape into loaves, and let rise again, usually a couple of hours or less.
When the bread has risen about an inch above the rim of the loaf pan, it's time to bake. Use a sharp knife to slash across the top (this prevents an ugly split as it finishes the rise in the hot oven), and bake at 350F for about 40 minutes. If the loaf sounds hollow when you thump it on the bottom, it is done.
Click HERE for the recipe.
Click HERE for the recipe.
Click HERE for the recipe.
Click HERE for the recipe.
