Sugarlaws: Living Sweetly.

Entries Tagged as 'food'

slow cooker vegetable stew

October 8th, 2014 · No Comments

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Forgive me if I sound a bit intense here.

BUT ZOMG THIS RECIPE IS SO FREAKING GOOD.

It really shouldn’t be.  This dish is basically nothing more than a few fresh veggies, a little butter, and some cheese.  No rare and expensive spices.  No fancy cooking techniques.  Just dump it all into the slow cooker, and come back in eight hours.

That’s literally it.

And yet… so good.  So easy, so simple, so delicious — and so mind-blowingly good. 

The slow cooker has become my best friend in the kitchen lately.  No matter how many times the baby cries or the dogs need to go outside or the phone rings — nothing burns.  It has single-handedly saved our family from starvation (or, at least, from take-out) many, many times in the last eight months. 

As a former vegetarian, this stew is light enough for lunch and hearty enough for dinner over brown rice.  But when I cooked it for a guest, I added panko-crusted chicken breast to serve over the top — based on this gem of a recipe.  Totally easy and completely delicious. 

PS — If you look back at the panko-chicken recipe, you’ll notice me spouting off advice about picky-eater kids… I’ll be taking my own advice in just a few months! 

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Slow Cooker Veggie Stew

INGREDIENTS
1 pound baby carrots, diced
1 large onion, diced (about 1 cup)
2 zucchini, cut into 1/2-inch slices
1 yellow squash, cut into 1/2-inch slices
2 bell peppers, diced
1/2 stick unsalted butter
1 14-ounce can diced tomatoes
1 cup white wine
10 leaves fresh basil, chopped
1 cup parmesan cheese
1 tbsp sea salt
1/2 teaspoon dried parsley
1 tsp garlic powder
1/4 teaspoon pepper

DIRECTIONS

Combine all the ingredients in a 6-quart slow cooker; stir to combine.  Cook on high heat for 8 hours.  Serve with additional parmesan cheese and fresh basil.

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Tags: food · main dishes

avocado and egg toasts

August 15th, 2014 · 1 Comment

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So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.

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avocado and egg toasts

INGREDIENTS
1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted
Chives
Salt
Pepper

DIRECTIONS

In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.

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Tags: Breakfast and Brunch · food

baked quinoa and eggs

July 3rd, 2014 · No Comments

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I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day. 

Let’s be clear: I’ve always loved eating breakfast foods.  I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing. 

That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast.  And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.

And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish.  It’s a yummy, nutritious way to start your day! 

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Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

Preheat oven to 375.  In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes).  In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture.  Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact. 

Bake until the egg whites are set, about 15 minutes.  Remove from the oven and sprinkle with chives and additional ground pepper.  Serve warm.

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Tags: Breakfast and Brunch · food