new music wednesday

Well the Dirty Guv’nahs totally reminds me of, if the Avett Brothers and Marc Broussard decided to have a baby they would produce the Dirty Guv’nahs. If that is your sound then I bet you would like them. Click here to get a download of their latest album Youth is in Our Blood for free. Happy Wednesday!

free friday

I know, I know, it’s usually new music Wednesday. I have been a little delayed in the world. Here is a new one for you from Austin, TX. I can think of 3 different bands that sound just like them, but you might just like this indie sound by The Wooden Birds.

I have a few concert goals this year, I hoping for the best, but it looks I may have to travel to see some artists. Imagine that, no one comes to Shreveport except Travis Tritt and the American Idol Tour. Hummm not so much. Happy Friday!

the salad of the summer

When I make a salad for dinner, it has to pretty special to wow Aaron. We have salad every night with dinner, so salad as a main entree needs to have a little pizazz. I found this recipe and added a few extras, and it was delicious. You have to try it!

Grains & Fruit Summer Salad

Ingredients:
¼ cup lemon juice
1 cup lightly packed fresh basil
¼ cup olive oil
4 cloves garlic, minced
2 cups cooked grain (quinoa, wild rice and/or brown rice*, I used brown rice)
½ cup sliced green onions
4 cups mixed spring greens
2 cups blueberries (9-10 oz.)
1 cup cantaloupe cubes (I hate cantaloupe…so I omitted.)
1 cup yellow or red cherry tomatoes, halved
½ cup of red pepper* I added
½ cup of orange pepper* I added
1 small zucchini, cut lengthwise in narrow ribbons
½ cup walnut pieces, toasted
4 oz. smoked salmon, flaked (I cooked 1lb. of Sockeyed Salmon)
¼ cup snipped or shredded fresh herbs (dill, basil, and/or mint)

Directions:
1. For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and blend or process until nearly smooth,stopping to scrape down sides as needed; set aside.
2. In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of the basil dressing to coat.
3. For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes, zucchini, pepper, walnuts, and salmon. Drizzle with half the remaining basil dressing; toss gently. Sprinkle with fresh herbs. Pass remaining dressing.

patty cake, patty cake, baker's man

This weekend I was what some of you may call… “a baking fool”.

Thanks to Linnae’s sister Sara, my world of living G-Free has been quite enjoyable. Almond Flour, people, God Bless it! Some of you know I eat the same thing every day for Breakfast and Lunch. I have been able to still swing my 2 bowls of cereal; it just isn’t the same old favorites, and a sandwich. Now, the sandwich has been the most depressing of all. I have hated every GF bread known to man. They all crumble, taste like mushed up rice, and/or not filling. Until, Sara shared this beautiful thing called: Almond Flour. I have made some of the most delicious bread I have ever had and some amazing crackers. Thanks to Elana!

I’m not sure why, but Aaron thinks I make amazing Pizza. I haven’t made it in over 2 months, and thanks to my sweet friend Martha, I had a great recipe to try for myself. For those of you who are trying to Low Carb it or are GF you really should try it; I was pretty pleased with it. I just couldn’t look at Aaron’s too long! Hope you can enjoy!

Cauliflower Pizza Crust

it's a g thing

Well I have had to get creative at times in the G-Free department lately, But I have really enjoyed being creative and cooking new things. This weekend I made some delicious homemade herb crackers. Um… they were pretty awesome! Now that my new kitchen is stocked I’m ready to roll.

I’m really looking forward to starting to make my own bread this weekend. That might be sad that I’m looking forward to that, but I really am. Here is a great recipe I got for using Polenta, and I paired it with a homemade pesto Salmon that was quite tasty. Enjoy!
Grilled Polenta with Tomatoes and White Beans

Ingredients:


1 (17-ounce) tube of basil and garlic flavored polenta, cut into 9 slices
Cooking spray
2 tsp Olive Oil
2 cups halved Grape Tomatoes
2 Garlic Cloves, minced
1 (15-ounce) can Cannellini Beans, rinsed and drained
1 TBS White Wine Vinegar
1 1/2 tsp chopped fresh Rosemary
1/4 tsp freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Rosemary sprigs (optional)


Directions:


1. Heat a grill pan or nonstick skillet over medium-high heat. Coat pan and polenta slices with cooking spray. Place polenta slices on grill pan or skillet; cook 2 minutes on each side or until golden brown. Remove from pan; keep warm.


2. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic to skillet; sauté 4 minutes or until tomatoes soften and garlic is tender. Reduce heat to low. Stir in beans and next 3 ingredients. Cook, stirring constantly, 2 minutes or until thoroughly heated.


3. Place 3 polenta slices on each of 3 plates. Spoon tomato mixture evenly over polenta, and sprinkle evenly with cheese. Garnish with rosemary sprigs, if desired