- Page 25 of 75 - Wholesome Recipes Made for Sharing

March 30, 2016

Raw Key Lime Tart

This was the recipe I had planned on posting before the Easter weekend because I thought it would be such a lovely and refreshing end to a springtime brunch, but you can see I failed miserably. There is a reason for my delay, however, and although I’ve been hesitant to share about it here, I think it’s best to offer some explanation as to why I’ve been so slow at posting and also in responding to emails and comments. We recently made the decision to homeschool my youngest for some very personal reasons and though it’s already been a couple of weeks, I’m still very much adjusting to the new schedule and daily rhythms. I am barely holding it together with one, so I’m completely baffled as to how homeschooling moms manage to teach multiple kids. Right now the plan is to homeschool for just the remainder of the year and I’m doing my best to soak up every precious moment with my girl. I was so apprehensive about homeschooling, but in a few short weeks, the moments of joy and delight have far outweighed the overwhelming and frustrating moments. I’m so thankful. My heart is also so grateful for all of the friends and connections I’ve made through this space, and I hope you will understand if I’m a little slower these days.

[Read more…] about Raw Key Lime Tart

March 21, 2016

Ginger Chicken Brown Rice Congee

Sickness hit our family pretty hard last week; first it was my daughter, then me, and then my son. Unfortunately for us, Ryan happened to be gone on a work trip and the three of us were left to fend for ourselves. It was nothing too serious, mostly just stubborn colds and minor fevers, but it was enough to make us all tired, weary, and worn out. We appreciated the extra time at home, however, as we slowed down and got in some extra snuggles. This time instead of the usual chicken noodle soup, I made a pot of this soothing and healing ginger chicken congee (or in Chinese jook). Congee, a savory rice porridge, was my childhood comfort food and I could always count on my mom to have a big pot simmering on the stove whenever anyone in the family became sick. It’s prepared by slowly cooking rice with some type of meat or vegetable stock and it turns wonderfully creamy and almost smooth after the slow cooking. Its quiet simplicity makes it the perfect vehicle for adding an endless number of condiments and garnishes.

March 11, 2016

Turkish Baked Eggs

My birthday was last week and I had every intention of baking myself an elaborate cake to celebrate, but things came up and it didn’t happen. Instead Ryan was able to take the day off from work last minute and we spent the day together, going out to both lunch and dinner (a rarity for us these days). The local restaurant where we enjoyed our lunch is a favorite of mine; it boasts an eclectic menu to please almost any palette- sweet and savory crepes, a wide assortment of egg dishes, beautiful salads, delectable sandwiches- all with fresh and often organic ingredients. I quite frequently order the turkish eggs- two eggs oven-baked sunny side-up, nestled in a bed of sautéed spinach with hints of oregano, served alongside tomatoes, cucumbers, olives, and a slice of warm softened feta.

[Read more…] about Turkish Baked Eggs