My blog is mostly recipes, some useful parenting advice, and money saving tips. I am an educated stay at home mom who likes to share information, and blogging is my means. Though I usually write about the aforementioned categories, every once in a while I like to write freely. My writing roots began in poetry, and I often find myself going back there. I also proclaim to be a chick flick junkie, and flowers and candlelight dinners are a guilty pleasure. Today, I wrote the following non-rhyming poem for pure pleasure:
Love is an overwhelmingly amazing emotion.
It includes so much,
to fully describe it is near impossible.
With love comes enormous strength,
but also a deep weakness.
Love makes one blissfully happy,
yet incredibly sad.
With love one can be elated and carefree,
or sick with worry.
An all encompassing feeling,
it can make you do things you never dreamed possible.
Love is not easy;
it opens the heart to every hope, dream, fear, and truth.
It leads to self discovery, awareness, and improvement.
Shaping who you are,
and learning who you are not.
Love is very different for everyone,
yet so simply similar.
It is silly and serious, calm and excited, loud and serene.
Creating boundaries,
and setting one free.
Love is finding the best in yourself,
and showing it to others.
Blind and also sighted,
it sees parts no one knew existed.
Love takes courage, beauty, and honor.
Love is all.
Tuesday, September 18, 2012
Monday, September 17, 2012
Garlicky Pearl Cous Cous with Chicken, Broccoli, and Tomatoes
I made this scrumptious dinner last night, and simply had to post. I used one pan, and it came together in 30 minutes. It fed my hungry husband, myself, and daughter; and there were lunch leftovers!
One box of Near East pearl cous-cous
5 cloves of garlic sliced
one 14 oz can of reduced sodium chicken broth
1/2 cup of water
one small yellow onion chopped
one cup of chopped brocoli
1/2 pint of grape tomatoes cut in half
1/2 of a red pepper cut into bite sized pieces
3 thin chicken cutlets
2 Tbls olive oil
montreal chicken seasoning
2 Tbls fresh parsley chopped
Heat a large non stick saute pan over medium high heat. Add oil. Season the chicken on both sides with Montreal seasoning. Once oil is hot, add the cutlets, and brown on each side for about two minutes. Reduce heat to low, and cover pan. Cook chicken for about four minutes per side, or until done.
Remove chicken, cut into bite sized pieces, and keep warm. Add olive oil to pan, and bring heat back up to medium. Add the onion, and saute for about 2 minutes. Add the peppers and broccoli, and saute for about 5 minutes. Add the chicken broth, water, cous-cous, and garlic, cover, and bring to a boil. Once boiling, uncover, reduce heat slightly, and let boil lightly for about 12 minutes, or until most of the liquid is absorbed. Add the chicken, tomatoes, and parsley, and mix.
Tips to make this a true 30 minute meal:
While the chicken is cooking, cut the onion, broccoli and pepper.
While the veggies are sauteing, slice the garlic, tomatoes, and parsley.
While the water is boiling, cut chicken.
One box of Near East pearl cous-cous
5 cloves of garlic sliced
one 14 oz can of reduced sodium chicken broth
1/2 cup of water
one small yellow onion chopped
one cup of chopped brocoli
1/2 pint of grape tomatoes cut in half
1/2 of a red pepper cut into bite sized pieces
3 thin chicken cutlets
2 Tbls olive oil
montreal chicken seasoning
2 Tbls fresh parsley chopped
Heat a large non stick saute pan over medium high heat. Add oil. Season the chicken on both sides with Montreal seasoning. Once oil is hot, add the cutlets, and brown on each side for about two minutes. Reduce heat to low, and cover pan. Cook chicken for about four minutes per side, or until done.
Remove chicken, cut into bite sized pieces, and keep warm. Add olive oil to pan, and bring heat back up to medium. Add the onion, and saute for about 2 minutes. Add the peppers and broccoli, and saute for about 5 minutes. Add the chicken broth, water, cous-cous, and garlic, cover, and bring to a boil. Once boiling, uncover, reduce heat slightly, and let boil lightly for about 12 minutes, or until most of the liquid is absorbed. Add the chicken, tomatoes, and parsley, and mix.
Tips to make this a true 30 minute meal:
While the chicken is cooking, cut the onion, broccoli and pepper.
While the veggies are sauteing, slice the garlic, tomatoes, and parsley.
While the water is boiling, cut chicken.
Tuesday, September 4, 2012
Corn Salad
I make this salad for many pot luck occasions. It is so yummy, the dish is always eaten up! The ingredients can be changed to suit your taste, and it is an affordable side dish when you have to serve many people.
Used as a side dish, this serves about 10 adults:
2 packages of frozen corn
1 red bell pepper, chopped
1 can black beans, drained and rinsed
2 stalks of celery, minced
1/4 cup or so of red onion chopped finely
Dressing:
1/4 cup of red wine vinegar
1/8 cup olive oil
2 Tbls Dijon mustard
salt and pepper to taste
1/3 cup of chopped fresh parsley
Defrost corn, or cook according to package directions and let cool. Combine the corn, bell pepper, celery, beans, and onion in a large bowl.
In a separate bowl, combine the vinegar, mustard, parsley, salt, and pepper. Mix well. While stirring, slowly stream in the olive oil.
Pour dressing over vegetable mixture, and gently mix.
The vegetables can vary depending on individual taste. For example, you can replace the peppers and celery with tomatoes and scallions, omitting the red onion. The parsley can be swapped with oregano, and honey can be added to the dressing for a sweeter twist.
Used as a side dish, this serves about 10 adults:
2 packages of frozen corn
1 red bell pepper, chopped
1 can black beans, drained and rinsed
2 stalks of celery, minced
1/4 cup or so of red onion chopped finely
Dressing:
1/4 cup of red wine vinegar
1/8 cup olive oil
2 Tbls Dijon mustard
salt and pepper to taste
1/3 cup of chopped fresh parsley
Defrost corn, or cook according to package directions and let cool. Combine the corn, bell pepper, celery, beans, and onion in a large bowl.
In a separate bowl, combine the vinegar, mustard, parsley, salt, and pepper. Mix well. While stirring, slowly stream in the olive oil.
Pour dressing over vegetable mixture, and gently mix.
The vegetables can vary depending on individual taste. For example, you can replace the peppers and celery with tomatoes and scallions, omitting the red onion. The parsley can be swapped with oregano, and honey can be added to the dressing for a sweeter twist.
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