vegetable chicken wrap


It becomes difficult to make healthy decisions when you don’t have adequate time to cook. The cheez its in the pantry and the left over mashed potatoes in the fridge are often the only food quick enough to keep you from passing out.

The past few weeks have been a little crazy while preparing for my first job since having our son which was promptly followed by a long weekend trip to Tahoe. I have needed to be quite efficient with my time while juggling an infant and a never ending to-do list, always doing my best to keep my body fueled with real, honest food. So, now that O is napping in his crib, I have been using some of that time to prepare some fast, healthy meals for times when I need to just grab something and I don’t have more than 5-10 minutes to spend in the kitchen.


If you have some time in the evening (or during nap time), prepping the veggies ahead of time would make this wrap a two minute meal. Just warm the tortilla, slice an avocado, sprinkle on some feta, salt and pepper and you’re set. I tossed the julienned vegetables in a bit of spicy pesto, and added some roasted chicken for a square meal.  A variation of this wrap has become a staple for lunch time around here. Usually, it’s filled with whatever protein we have left over from the night before as well as the remaining bits of veggies that didn’t make it into our dinner salad.

20130819-125111.jpg (more…)


September 10, 2013. Tags: , , , , , . chicken, quick and easy, salads, summer, Whole Wheat. Leave a comment.

grilled sweet potato and green bean salad

grilled sweet potato and green bean salad

When we were first married, we moved to San Francisco. We fell madly in love with the city, even all the quirks like the fog and the naked men. Within the first year we started attending a church we really felt at home in and found ourselves immersed in a glorious community. Once a week we hosted a community group (part bible study, part hang out) that quickly became our favorite day of the week. We made friends that turned into family, we felt so at home. After living in SF for two years, we made the difficult decision to move to the south bay, about a 45 minute drive out of the city. Leaving (what felt like) our beating heart in San Francisco, we felt being closer to our jobs and my husband’s family would be the best thing for us as we planned to start a family. Even now, if you ask me if it was the right choice to leave the city, I don’t know that I could give you an honest answer. I want to believe moving was the right thing to do but that beating heart aches for those steep streets.

Life in the south bay is different. It’s slow and calm. Rarely do I ever hear our neighbors and there are few people who look like they are in need. Everyone is an engineer and has 2.5 kids. There are pools and backyards and strip malls. KFC, Burger King and Taco Bell are within walking distance as well as Big Lots and Lucky.  Starbucks is the closest thing to coffee and mediocre deep dish pizza fills in the gap on a desperately lazy evening. Our condo complex is like a silent secret garden with new and interesting people popping up all around us. There are four different couples in our immediate block who have children under the age of one year old. The neighbors across the way have a very friendly cat and a dog who will reluctantly warm up to you. The couple a few doors down has a little girl who will melt your heart. Less than two miles away, O has his grandpa, grandma, nana and papa. We have a group of friends we meet with on Wednesdays that have committed to navigate through life together as we all start to grow our families and learn what it means to follow Jesus within the craziness of this life.  Our condo is large with two bedrooms and two bathrooms. We even have a dishwasher.

As I watch Oliver grow and learn, smile and giggle, I realize that being close to family is important. There are all these people around who love him (and us) and want to share that with him. While San Francisco has it’s own charm (including one of my sisters), I can say I’m starting to warm up to life in the slow lane. I don’t know that my whole heart will ever be here, because I’m not convinced I can completely shake the adoration I hold for the city, but most of it feels very blessed to live where we do. To be able to make a quick dinner for nana and papa with little notice because we are lucky enough that they were literally ‘in the neighborhood’, makes me so happy. I hope that our son can grow up appreciating community like we have been fortunate enough to experience. Whether that’s in the city or the suburbs, it is integral to the satisfaction of our souls and fulfills in us something we were meant to long for. (more…)

July 26, 2013. salads, sides, summer, vegetarian. 4 comments.

raw kale salad with oranges, red onion + goat cheese

Every year it seems that Thanksgiving sneaks up on me. I mean, I know it’s coming, but for some reason it just all seems to happen so fast. One day it’s the middle of August and the next, BOOM! I’m buying a turkey. (Are the years moving faster some how?) I guess it’s possible that the weather around here has stunted my seasonal clock. I grew up in an area that has distinct seasons and by this time of year there has been at least one snow storm and everyone has already swapped out their summer clothes for winter ones. In contrast, I walked to the farmers market today in cropped pants, no socks, no jacket and broke a sweat on my way home. Granted, I was carrying a very heavy basket of goodies, but still, I suppose I’ll need to find different cues for reminding me that the holidays are coming.

The best indicator I can think of to remind me to start planning ahead for the holiday season is the local harvest. Right around this time curly kale fills the stalls at the market and farmers are sampling the sweetest valencia oranges. Those just happen to be two ingredients in one of my favorite winter meals, raw kale salad. I could eat the stuff by the bucket full, and in the winter months, I do. It is a great way to get a heavy dose of vitamins to help fend off seasonal illness and as a plus, it tastes fantastic. So much so, that it will be on my Thanksgiving menu, right next to a heaping pile of whipped potatoes (and of course, a glass of wine).


November 19, 2011. gluten free, quick and easy, salads, vegetarian, winter. 1 comment.

spiced pumpkin, black bean and feta salad

It’s rare that I find myself too busy to cook. The past couple of weeks have unfortunately been that way. With the onset of fall, all sorts of things have crept into my schedule, all of which are great fun and in no way grueling or daunting. Things like moving (yep, true story and I’m sooo excited! More on that soon!), vacations away with friends, work parties, and glass pumpkin patches. This week though, I’ve hunkered down. I have some great stuff to share with you that I hope you will love.

pumpkin salad

Pumpkin has always been a sweet ingredient to me, but as you’ve noticed, I have this thing about trying preparations that go against the normal way I think about food. I have to say, roasted pumpkin is awesome. This particular version is coated in things I love already like cumin and smoked paprika, so I knew there would be huge potential for me to love it.

I tend to choose recipes online that have a good sampling of reviews because this helps to weed out the bad recipes from the good ones. It also helps to improve a recipe that may be lacking something. This recipe had mixed reviews, but had the room for tweaking in the right direction. In the original recipe from Bon Appetit, it had oil and red wine vinegar as the dressing, and most reviewers found this too be too bland. I was sure to take their opinion in mind and made a simple cumin-spiked vinaigrette to finish off the salad. I did make a few other adaptations from the original recipe as it called for lentils, and I have not become a fan of those just yet, so I used black beans instead. It also called for soft goat cheese, but I like the subtle flavor of feta much better. This particular salad will be, from here on out, my go to autumn salad. It is already added to the Thanksgiving menu.

Spiced Pumpkin, black bean and feta salad
serves 8
Bon Appetit, October 2009


For salad:

  • 3/4 cup canned black beans
  • 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 4 cups baby spinach
  • 1 cup crumbled feta
  • 1/4 cup thinly sliced cilantro

For Vinaigrette: (Julia Childs’ basic vinaigrette recipe tweaked a bit. Can’t go wrong.)

  • 1/2 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon wine vinegar
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper
  • 1/8 teaspoon ground cumin


Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Heat black beans in a small sauce pan over low heat until heated through. Sprinkle with a little cumin if desired (I did!).

Meanwhile, whisk all vinaigrette ingredients together in a medium bowl. Use about 2 or 3 tablespoons for the salad and save the rest. It will stay good in the fridge for several days.

Combine black beans, pumpkin, and oil from baking sheet with spinach, half of feta, cinlantro, and vinaigrettel. Season with salt and pepper. Divide among plates; sprinkle remaining feta cheese over.

October 7, 2009. salads, vegetarian. 5 comments.

local fare

baby carrots

San Francisco is a wonderful place to live. It’s like no other city. If you have never visited, please do, and if it strikes your fancy, drop on by for dinner. We’d love to have you.

There are a couple of fantastic farmers markets here in the city. The most notable is the Ferry Building Farmers Market. This takes place on Tuesdays and Saturdays. It is such a lovely indulgence of the senses. Beautiful color, interesting people, wonderful smells, and of course superb food. All of the vendors with whom we had the pleasure to meet, were extremely helpful. People that grow their own food really know it well. This is very helpful for me as the consumer. I was looking for some salad greens that would go well with a pasta and proscuitto salad and we were introduced to baby chard by a weathered man who knew his salad greens. He gushed about it’s saltiness and the way it shines when flash cooked. We took home a huge bag of it, and fell in love.

The husband and I were having some dinner company and I wanted to do my very best to get local food. Local, fresh food. For the most part we succeeded. Along with the baby chard, we made it home with baby carrots, italian parsley, and a couple of well priced pork tenderloins from the local butcher. pork tenderloin

I paired the pork tenderloin and baby carrots with a warm pasta salad. The salad looked nice in the picture, but I was a little worried about how it would taste. However, it was intriguing enough to make me want to try it, and let me tell you what, it was good. We nearly finished the whole thing between the three of us.

pasta and proscuitto salad

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
serves 6
Bon Appetit, April 2009



  • 2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 teaspoon honey*
  • 1/2 teaspoon ancho chile powder**
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse kosher salt


  • 2 1-to 1 1/4-pound pork tenderloins
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika***
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon extra-virgin olive oil


For carrots:
Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.

For pork:
Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.

Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.

Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.

Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

* I didn’t use honey because I felt that the carrots would already be fairly sweet on their own. I was right.

** This was not something I had in my pantry so I just used plain old chili powder.

*** Also, another thing that I tragically do not have in my pantry. I used regular Paprika, but next time I will have and use the smoked kind because it’s so good.

Pasta with Peas, Asparagus, Butter Lettuce and Proscuitto
serves 6-8
Bon Appetit, April 2009


  • 2 tablespoons (1/4 stick) butter*
  • 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
  • 2 tablespoons minced shallot
  • Coarse kosher salt
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
  • 2 cups shelled fresh peas (from about 2 pounds peas in pods)
  • 1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
  • 1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices**
  • 1 cup finely grated Parmesan cheese plus additional for sprinkling
  • 1/2 cup chopped fresh Italian parsley
  • 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips


Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.***

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

* I ommitted the butter. I thought that the oil was enough.

** I used baby chard. It was yummy.

*** After reading reviews for this recipe, I decided to not wilt the lettuce at this step. I just stirred it in at the end with the hot pasta and a splash of pasta water. It was wilted perfectly. I think it would be pretty limp and wimpy if it was wilted the way the recipe suggests.

August 15, 2009. Tags: , , , , , . pork, salads, sides. 2 comments.

mt everest salad

grilled chicken salad

This salad can be compared to climbing a mountain. It takes a lot of work, but at the end you reap the reward. I hardly think this salad could compare to the grandeur of Mount Everest, but I do think it was pretty darn good. Maybe not entirely worth the enormous effort, but still, a good salad.

The recipe calls for all sorts of things. It’s really about 5 salads all rolled up into one. They all work nicely together, complimenting one another. I just don’t think you need all of them. That’s just my humble opinion.

I forgot to buy green beans, so those weren’t in there. I also couldn’t find a suitable cucumber, so I substituted it for a zucchini out of my best friends garden. I didn’t particularly like the radishes after they had soaked in the brine, so next time I would skip the brine and probably just let them marinate in the dressing for awhile. Speaking of dressing, I used Whole Foods 365 Balsamic Vinaigrette instead. I was lazy. After all of the chopping, grilling, shredding and brining, I really thought making a dressing was over the top. I also used store bought pesto. With parsley in it. I wouldn’t recommend it. The parsley that is.

The chickpea salad was awesome. I would make that again all by itself. The almonds gave it such a lovely crunch. I found myself picking that salad out from the rest.

Feel free to tweak this recipe anyway you see fit. It could go many different ways and still turn out to be wonderfully delicious, and pretty. Isn’t it pretty?

Grilled Chicken Summer Salad
serves 6

Gourmet, July 2009


For vinaigrette:

  • 5 tablespoons red-wine vinegar
  • 1 tablespoon plus 2 teaspoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 small garlic cloves, minced
  • 3/4 teaspoon sugar
  • 3/4 cup extra-virgin olive oil
  • 1/4cup chopped chives

For radish-cucumber salad:

  • 4 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons sugar
  • 4 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1 bunch radishes
  • 4 Persian cucumbers or 1 seedless cucumber
  • 1/2 cup packed flat-leaf parsley leaves

For chicken salad:

  • 1 (15-to 19-ounces) can chickpeas, rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped mint

For grilled mushrooms and chicken:

  • 3/4 pound fresh cremini mushrooms, halved
  • 3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 pounds skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • 4 cups thinly sliced romaine, Bibb, and/or Boston lettuce


Make vinaigrette:

Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.

Make radish-cucumber salad:

Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.

While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.

Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.

Transfer to a large bowl and chill, uncovered, about 20 minutes.

Make chickpea salad:

Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.

Cook green beans:

Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.

Grill mushrooms and chicken:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);

Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.

Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.

Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.

Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.

Dress salads and assemble dish:

Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.

Stir mint into chickpea salad.

Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.

Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.

Toss lettuce with 1 tablespoon vinaigrette.

Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.


July 26, 2009. Tags: , , , , . salads. 4 comments.

tomato and corn salad followed by ridiculously good strawberry shortcake.

strawberry shortcake

Fathers Day is synonymous with grilling. I tried for days to come up with a menu that didn’t include the grill, but really that would just go against all things man, or Dad as it were. I don’t mind grilling, in fact it’s a wonderful way to cut calories, and get incredible taste out of so many things. I just love to do new things, but when you’re cooking to honor someone else, it’s good to make something you know they’ll like. So, I decided on hamburgers (always a hit) with a tomato and corn salad, some smashed potatoes, and to top it all off, fresh strawberry shortcake. It all turned out to be fantastic, especially the dessert, which is of course, the most important part.


The burgers were pretty normal as far as burgers go. Some sirloin, some chuck, a little garlic along with a few splashes of Worcestershire. I can’t actually tell you if they were good, because I made myself a little turkey burger (I don’t  really eat red meat if I can help it),  but everyone seemed to like ’em. The shining stars of the evening were undoubtedly the so-good-you-have-to-take-a-doggy-bag strawberry shortcake and the succulent tomato and corn salad.

tomato and corn salad

This tomato and corn salad is extremely easy and can be tweaked in so many ways. I think I’ll add some feta next time, because as you’ll learn, it’s basically my favorite thing on earth.

P.S. This being kind of a special day, I really didn’t take inventory of the calories for any given dish. I did lighten my meal by using a whole wheat bun, and having turkey instead of beef. The tomato and corn salad is something that is definitely on the lower side of caloric consideration. The strawberry shortcakes however, can be as bad as they want because something that good can just be that way, and we’ll let it.

Tomato and Corn Salad

serves 6


3 ears corn

3 pints cherry tomatoes

1 bunch chives, finely chopped

2 medium cloves garlic, minced

1 1/2 tbsp extra virgin olive oil, plus a little extra for brushing

juice of half a lemon

salt and pepper to taste


1. Pre-heat the grill to high heat.

2. Shuck the corn and remove all of the hair like things (real name anyone?).

3. Brush the corn with a bit of olive oil.

4. Place corn on the grill, turning occasionally to avoid burning, roughly about 8-10 minutes.

5. While the corn is cooking to perfection, cut all of the tomatoes in half, crosswise. Place into medium size bowl.

6. Add the rest of the ingredients except for the corn. Mix to incorporate.

7. Once the corn is done, let it cool a bit. Then with a knife, remove the kernels by slicing down the cob. Try not to slice too deep or you’ll get the tough stuff underneath.

8. Mix well.

This salad can be made up to an hour or two ahead of time. Letting it rest a bit helps all of the juices to blend well.

Strawberry Shortcakes

Parade, May 2008


serves 6



  • 4 pints strawberries, lightly rinsed, hulled and halved*
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar**
  • 2 cups heavy (whipping) cream
  • 1 tablespoon sugar
  • 6 shortcakes (see recipe below), for serving
  • 6 whole strawberries, for garnish


  • 2 cups self-rising flour***
  • 2 1/2 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 2 tablespoon heavy (whipping) cream


For the shortcakes:
1. Preheat the oven to 400°F. Grease a baking sheet.

2. Combine the flour, sugar and salt in a bowl.

3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.

4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds—3 to 3 1/2 inches in diameter—and lightly brush the tops with the cream.

5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.

For the Strawberries:
1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.

2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.

3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.

*This seems like a lot of strawberries, but I promise you’ll want at least this much. You may even want to make extra so that you can have some on your cereal, or on oatmeal, or on ice cream. Oh the possibilities are endless.

**I definitely like my whip cream a little sweeter than this. I used about 2 1/2 tablespoons of sugar and also added a splash of vanilla. To me, without those things, it just tastes like fluffy milk, which is less sweet than what I was going for.

***I could not find self-rising flour, so my husband, being the extremely resourceful one that he is, figured out that all that means is they have already added baking powder and salt for you. So, we just added our own to the mix. For this recipe I used 3 teaspoons of baking powder and 1 teaspoon of salt in addition to the salt that the recipe already called for.

June 22, 2009. Tags: , , , , , , , , . dessert, quick and easy, salads, sides, vegetarian. 6 comments.