Tuesday, April 19, 2011

Making Friends (Eve's Greek Salad Recipe)

One of the things I find difficult about being a stay at home mom is making friends. No regular workplace to go to and meet people, no work related trips or classes. But sometimes, you do get lucky. Last year, I met Eve. Both our sons were starting Kindergarten and we would go to the school to pick them up, as they finished earlier than the older kids. As we waited in the school yard for the boys to come out, we would strike up conversations about this and that and whatever. We hit it off right away and became fast friends. Now, as other stay at home moms know, you sometimes need to get outside the house in order to stay sane. So when the kids have days off from school, we use that opportunity to get together, make lunch, have coffee and wonderful conversations. Having grown-up conversations, for a stay at home mom, is almost like winning the lottery, seriously.



On one of those no-school days, the kids and I went over to Eve's for lunch and she had made this wonderful salad with cucumbers, tomatoes, olives, onions, feta and a homemade vinaigrette. I was sure my kids would taste but not necessarily like the salad. Boy, was I wrong. They loved it! Tom even requested that I make it again just a few days after our visit! And every time he asks for it he calls it Eve's Salad, so that's what we call it now! So thank you Eve, and here's to new flavors and good friends!

Eve's Greek Salad

1 seedless cucumber, cubed
300g of cherry or grape tomatoes, quartered
125g of feta cheese, crumbled
1/2 of a red onion, diced
1/4 cup of sliced, pitted black olives (or more to taste)

for the vinaigrette:
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
1/2 tsp dried oregano
1 small garlic clove, finely minced
1/4 cup of extra virgin olive oil
Salt and pepper, to taste

In a large bowl, mix all of the salad ingredients together. Set aside while you make the vinaigrette.

In another bowl, mix everything but the olive oil. Whisking constantly, slowly drizzle the olive oil into the other ingredients until everything is mixed well.

Mix some of the vinaigrette into the vegetables, to taste. Serve with a baguette or some pita bread.

Note: You might not need to use all of the vinaigrette, it all depends on how you like your salad. You can keep any leftover vinaigrette in the refrigerator for a few days and use it for other salads or simply drizzle it on slices of tomatoes.
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Tuesday, April 5, 2011

Finding More Time (Chocolate Banana Muffins Recipe)

Is there a way to find more hours in a day? Anyone? Anyone? I'm not trying to make excuses, I'm just wondering if anyone else is feeling overwhelmed by the amount of things to do in a day and how it affects creativity. I try to do everything I should do: get up, get dressed, cook, clean, homework with the kids, exercise, volunteer at the kids' school, smile and wave and say everything's fine and dandy, and even all that isn't easy to fit in a day's worth of hours... But when do I find the time to do what I want to do? Blogging, writing, photography, see friends, read a book... When do these things come into play? Seriously, how does everyone do it? Is it at all possible to get everything done? I'm not down in the dumps or anything, just in a rut I guess, just out of juice maybe, trying to get back in the swing of being creative without letting any of the other stuff get out of hand. Is it possible? Not sure yet...


Let's get started with these muffins. They're quick, they take care of those few overripe bananas on the counter and they're packed full of chocolate, not a bad combo if you ask me. And on a rainy day like today, I sure need a dose of quick, easy and chocolate! A cup of strong coffee doesn't hurt either. ;)


Chocolate Banana Muffins

1/3 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla extract
2 medium bananas, mashed
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk chocolate chips

In a large bowl, mix together first 5 ingredients. In another bowl, mix all the other ingredients; add dry ingredients to wet mixing just until blended. Fill muffin tins lined with jumbo paper liners. Bake in a 375°F preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

Makes 12 jumbo muffins (about 15 smaller ones).

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