Archive for March, 2012

A Week of Meals In February (Recipe Request)

by admin on March 1, 2012 in Domestic Damsel, Foodie Like Me with 1 Comment
Haven’t done a post like this in a while!  Always enjoy a collection of photos of successful meal. So fun to have a camera again that can take such lovely pictures of my suppers.
I was my husbands hero this night! All natural BACON, hard boiled free range eggs and roasted, olive oil, cilantro, paprika, garlic vegetables.
 

Another winner with my man. Aged cheddar cheese toast (on home made bread), a cranberry/orange dressed salad and cilantro garlic wild salmon. I don’t think we can go back to farmed now that we have tasted wild, so tender!!

Needed a low effort supper as I was wiped. Here we have steamed Jamaican black rice mixed with a sprouted brown rice that is dressed with lime juice and sea salt and pepper. Next is some boiled sweet organic veggies and steamed chicken with cilantro and salt and pepper on top. Of course the kids liked it enough to go back for seconds and thirds… good old chicken and rice…  I napped while everything steamed or boiled so it was a winning meal for me too.

Italian Venison Sausage with cilantro and olive oil carrots and buttered cabbage. My man is nuts about cabbage. Finished off with some veggie infused chips.

WOW, this butternut squash pasta sauce was thick and cheese-y. Stuck to the whole wheat pasta beautifully. It had dill, garlic, sweet onions, an apple, mushrooms and aged cheddar chopped up in it.  This meal resulted from being almost totally out of groceries so we had dried seaweed and carrot sticks on the side.  We all enjoyed seconds!

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To top it all off I found a fabulous recipe for a giant chocolate chip cookie!  You eat it like cake.  It makes a large 14″ cookie or two smaller ones made in 8×8 circular pans.  The smaller ones work great to stack and ice together!  So fun to try to decorate them differently each time!


Here is my altered version of the recipe:



THE Giant Chocolate Chip Cookie Cake

Ingredients

  • 1 cup butter, softened
  • 1 cup organic sugar or coconut sugar
  • 1/2 cup toasted wheat germ
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 1/4 cup chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts or shredded coconut (use the coconut when making this for school as our school is a nut free zone)

Directions

  1. Blend butter and sugar together in a big bowl.
  2. Beat in vanilla and eggs till fluffy.
  3. Add flour, salt and baking soda and mix in well.
  4. Fold in chocolate chips and the nuts or coconut.
  5. Spread in greased 14 inch cookie sheet or 2 round 8×8 cake pans.
  6. Bake at 375 degrees for about 15 -25 minutes.
  7. Cool in pan on rack.
  8. Flip out of pan and decorate.

 TTFN

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