An Adventure in food, DIY, and More

Monthly Archives: July 2015

With summer being so hot here in Seattle, and our house being a heat withholding wooden box, I have tried desperately to find recipes that don’t require the oven or the stove. It is also nice to find recipes that are easy to throw together for a picnic or even for camping. Another bonus is when it’s healthy and refreshing too!

ganze und halbe reife avocado isoliert auf weissem hintergrund

In this family, we love nothing more than a fresh avocado. Summer here is known for a few tasty things, berries and avocados from California. Nothing…I tell you, nothing, is better than a fresh, ripe avocado. Combine that into a tasty dinner recipe and life couldn’t be better. (Sorry, avocado haters. More for me!) We really like recipes that have good flavor and a variety of fresh ingredients, so this summer salad is a big favorite for us now. It’s quick and easy to prepare, which is fantastic for me, my toddler doesn’t really like to watch me cook for hours. Can’t blame him though, I wouldn’t want to watch someone cook, that just sounds boring. He helps with basic cooking tasks, and he actually helped make the dressing for this salad, he’s a pro at stirring things together. All in all, if I had to rate this on the 5 star scale, it would definitely get a 5, for both taste and ease of preparation. So, here we go! Give it a try and let me know what you think of it!

Chicken Avocado Salad
Recipe adapted from various recipes, instructions taken in part from Kalyn’s Kitchen blog.

Ingredients

  • 2 cups chicken, cooked and shredded. I find using a rotisserie chicken is great, speeds up the process, all you have to do is shred it!
  • 2 medium, ripe avocados, diced into chunks.
  • 2 tablespoons lime juice, separated
  • salt, to taste
  • 1/4 cup finely diced green onions
  • 1/2 cup chopped cilantro, coarsely or finely chopped is fine, depends what your preference is.
  • 2 tablespoons mayonnaise, or light mayonnaise

Instructions:

Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks.   Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste.  Thinly slice the green onion and finely chop the cilantro.  Mix mayo and 1 T lime juice to make the dressing.
Put the chicken into a bowl large enough to hold all the salad ingredients.  Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.  Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.  Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving.


blueberries-bowl-130823

So I recently stumbled across a recipe I thought I would stick away for another time; I bookmarked it and went on with my day. Next on my list was grocery shopping, and ironically, the main ingredient, blueberries, was on a crazy sale that day. 2lbs of blueberries for $1.99. Can’t beat that! The recipe is a delicious, multipurpose Blueberry Lemon Honey syrup. I had fresh lemons at home already, as well as a jar of fresh honey from a local beekeeper. Needless to say, my plans changed and I decided to give this syrup a whirl.

The nice thing about the syrup is that it can be used in pretty much anything you can think of. It’s delicious in teas like chamomile, regular lipton, green tea, etc…and it gives a great antioxidant boost! I also tried it out on belgian waffles with a little butter, and it was absolutely tasty. My husband was drooling over my shoulder hoping I wouldn’t finish it all. I did. Sorry hubs, maybe next time. I also thought that it might make a good ice cream topping, or an addition to a mixed drink for adults. The possibilities could be endless with a little imagination! Maybe a topping for a fresh angel food cake, versus the classic strawberry? If anyone comes up with anything interesting, definitely share it here in the comments, I’m always open for new ideas and love learning new things!

Anyway, by now I’m sure you’re drooling and want me to just get down to business and share the recipe with you, huh?

Blueberry Syrup with Lemon and Honey
Recipe From Rachel @ Grow a Good Life

11781655_872599369476858_1340714491247874382_n

Ingredients

  • 4 cups blueberries
  • 1/2 cup honey
  • 1/2 cup of water
  • 2 tablespoons lemon juice (fresh is ideal, as you will need the zest from a lemon as well)

Directions

  1. Using a paring knife or vegetable peeler, peel five 1-inch strips of zest from the lemon then juice the lemon reserving 2 tablespoons of lemon juice. Set aside.
  2. Extract the blueberry juice by combining blueberries and water in a saucepan over low heat. Gently mash the blueberries with a potato masher and simmer over low heat for 15 minutes, stirring occasionally. Strain the juice into a heatproof bowl, pressing hard on the solids. Discard the solids. **Tip from A Recipe to Life: Another way you can do this, especially if you’d like to leave a little of the blueberry solids in there for either decoration or flavor is to use an immersion blender and break down the berries to consistency that you want them. I did this before I heated them, but you could do either.
  3. Return the blueberry juice to the saucepan and add the lemon zest and honey. Bring to a boil and simmer for about 10 minutes until the mixture thickens enough to coat the back of your spoon or registers 225° on a candy thermometer. Add 2 tablespoons of lemon juice. Continue stirring and boil over high heat for 1 minute. Remove from heat, discard lemon zest, and allow the blueberry syrup to cool. Pour into just-cleaned bottles. Seal and refrigerate for up to 3 months.

Enjoy!


Hi friends!

I’m not sure why I do this, I tend to disappear off the map for a while and then pop back in and post a whole bunch. My goal is to keep this blog active with all sorts of neat information, DIY, recipes, and more! I love to write so I may as well put that love to use! Expect much more to come, especially now that I have a laptop.

This summer has been abnormally hot here in the Seattle area, we have been breaking temperature and heat streak records left and right, and we also haven’t had any significant rainfall in over 45 days. Yes, you heard right. Seattle hasn’t had rain in almost 2 months. Crazy, I know. We have been dealing with hotter than normal temperatures for us, between 85-90 most days, which most Seattleites aren’t used to. I’m sure some of you are shaking your heads, thinking, wow, they are wusses. Just remember what we are used to…grey, cloudy, and rainy. With that in mind, we have been doing everything we can to stay cool, which means finding alternative ways to cook or recipes that don’t require cooking. I’ve also been trying my hand at canning on the cooler days, as well as a number of DIY projects. I have also been gardening this year, and it’s wonderful.  Since I last blogged, we have purchased our first house and have a decent sized yard with beautifully established trees and plants, and I tore out a weedy patch next to the house to turn it into a container garden area, which turned out decently successful despite not having full sun. My dream would be to have my own homestead, so I’m attempting to do that on a smaller scale. We have two Silkie chickens who lay us adorable and tasty little eggs frequently which helps combat the rising price of store bought eggs due to the avian flu. The photo below is of our new yard, in late Spring.

backyard

I have also been doing survival prep and emergency prep, just in case. All this talk of earthquakes here on the west coast makes one a bit uneasy, so I’d rather be ready than not ready. I’ll touch more on that later, and explain what we have been doing little by little to prepare.

For now, I have to get ready to head out to my job, in which I am a line cook, so I have plenty of recipe ideas and whatnot to share. Give me a follow,  leave a comment, etc! 🙂