Everyday Food for Busy People
I went on a hunt for Canadian treats to eat while we watch the Olympics and found these yummy cookies. The recipe comes from Mennonite Girls Can Cook. I’d never visited that blog before, but they have lots of yummy recipes over there.
The cookies are soft and cake-like. The combination of molasses and chocolate is very good, especially with the white icing on top. [Read more...]
I love to hear from readers. It makes me feel like I’m not standing in the kitchen talking to myself, which I am prone to do from time to time. I hope you’ll take time to leave a comment about your favorite go-to meal. How do you put dinner on the table when all the plans fly out the window?
Meet my “go-to” meal.
Earlier this week, I posted an interview with 5 food bloggers. One of the questions I asked was what their go-to meal is for when all the plans fly out the window. These pancakes are mine. They’re handy when I just don’t feel like cooking. Or when I really need to go to the grocery and have little food in the house. Or when Jim is out of town and it’s just me and the kids for dinner. [Read more...]
I have a young friend named Abby, who has started a business this summer making and selling homemade doggie treats. I bought some from her and told her I would feature her recipe here on Eat at Home, but I don’t have a dog or any pets at all. So, I let my daughter’s pet rock introduce the treats. And I borrowed my neighbor’s cute little dogs to sample them. Maybe you’ve got a dog you’d like to make treats for. Or maybe you’ve got a child who would like to start a little business themselves.
I wish I could say that I was able to make this with strawberries from our garden. Or anyone else’s garden, for that matter. Instead I just used grocery store strawberries. The results still caused me to eat two helpings. Summer food at it’s best.
We celebrated my oldest daughter’s birthday with Sweet and Sour Chicken. The recipe is adapted from the More with Less Cookbook.
Gather up your ingredients:
For the marinade:
1 egg, beaten
1 Tbs. sugar
1 tsp. salt
1 Tbs. soy sauce
1 lb. pork or chicken, cubed (I used 4 boneless chicken breasts)
To stir fry later:
1 clove garlic, minced
4 slices ginger root, finely chopped
1 green pepper, cut up
1 onion, cut up
20 oz can pineapple chunks, drained (reserve the juice)
For the sauce:
3 Tbs. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. cornstarch
the reserved pineapple juice
Mix up the marinade and add the chicken or pork. Let it stand 20-30 minutes while you prepare the other ingredients.
Combine the sauce ingredients and set aside.
Dredge the meat in cornstarch. Fry on all sides until brown. Remove from the skillet and keep warm. Stir fry the garlic, ginger and vegetables in oil, 2-3 minutes. Add the sauce and cook just until the sauce thickens and clears. Return the meat to the skillet. Serve with hot rice.
I keep thinking I need to double the pineapple and sauce amounts, but I haven’t done it. We would like more sauce than what the recipe makes.
