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March 2013

Batch-Cooking-March-04-2013

This week’s a tad different. I’ve been craving veggies (gasp!). So, for dinner, a large batch of one of my fave foods: vegetable salad (recipe coming soon…). With a side of some turkey kielbasa, elk salami, and cheese (no, I didn’t make any of those, I wish!).

For lunch, another salad: roasted chicken (again, store bought) + cranberry sauce (homemade!) + goat cheese + pecans + cucumber + lettuce. I’m pretty stoked about this week’s menu…

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating?

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Sweet-Cheese-and-Raisin-Crepes-Gluten-Free

The only thing that makes me happier than eating crêpes for brunch is eating them with this sweet cheese and raisin filling. It’s a classic Polish preparation (naleśniki z serem), wherein a crêpe is rolled with a mixture of sweetened farmer’s cheese and raisins. The filling tastes like (flourless) cheesecake batter, in the best way possible. The farmer’s cheese is only slightly sweetened with honey, making them a fairly guilt-free indulgence. I like these best with some homemade blueberry sauce and a generous dollop of whipped sour cream.

Keep reading…

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