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A Life From Scratch.

A Life You Adore Around A Table You Love.

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what we wore wednesday

We are back in the What We Wore Wednesday game this week – after basically 5 days of straight pajamas it felt so good to get back into our wwww groove of looking somewhat acceptable. Although B still isn’t wearing pants in this photo, oh well!

Here is what we wore on a random Monday of school and errands.

B: He is for sure showcasing the most important piece ever in wwww. Little Liam is a boy exactly his age who was born with a brain tumor. You can find out more here, and if you want to rock a Team Liam shirt yourself money goes towards helping his family pay for the unknown journey ahead. Liam has thousands of cheerleaders across the country routing for him and his family. They are in our thoughts daily and we hope and pray that this precious boy can be healed. 

It doesn’t seem right to continue on with what L & I are wearing, but the (dusty! sorry about the construction!) photos prove we got out of the pj’s.

Huge massive hugs from my crew to Liam!
C

Ignorance is bliss.

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mexican quinoa

Victory.

I feel like shouting this from the rooftop – M ATE QUINOA! 

But then I thought that may be a little weird. And icy. And cold. And we live across from a forest so no one would actually hear me.

So, I’m shouting it here. I had anxiety all day about making this dish. I knew I’d devour it no problem, but my meat and potatoes husband? Well that was another story. He gets weirded out by whole grain pasta – how was I going to sneak this one by him?

Earlier in the day he asked me what was for dinner, to which I replied ‘oh, like a mexican casserole dish!’ Leaving out the oh so important star ingredient – quinoa. Cool, he responded. In his mind he was getting enchiladas.

Then the true test – I set down his bowl in front of him piled high with sharp cheddar and homemade guacamole. When he asked more about it, I hastily replied ‘it’s like a mexican rice dish. Dig in!’

And he did. Gobbled it all up. Ignorance is so bliss, isn’t it? 

Mexican Quinoa
Recipe from Kitchen Simplicity

INGREDIENTS:

2 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1¼ cups vegetable or chicken broth
1 can (1½ cups) black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 cup corn
½ teaspoon kosher salt
1 tsp cumin
¼ cup chopped fresh cilantro, optional
1 quarter of a lime, juiced
To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, and guacamole

INSTRUCTIONS

Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, cumin, and salt. Bring to a boil. Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.

Serve with homemade guac or store bought would work just fine.

Eat up!
C

C’s picks.

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photo-37

I don’t know about you, but I think 2014 has kind of been a rough start. It’s been all about germs (some undiagnosed) and painful temps. Nothing seems to be able to shake the karma so I’m hoping a quick jaunt to Florida will do the trick. This picture is the essence of happiness in my life and I can’t wait to (hopefully) replicate it!

So – food wise. Our menu planning is all about keeping things light and easy this week. Light because in less than one week I’m back in a swimsuit in FL (yikes!) and easy because, well, there is nothing easy about prepping for a flight with a toddler, ha! Major deep breath. Ok, here we go: 

Sunday I’m going to try and be sneaky and serve this delicious looking recipe to M. I’m hoping quinoa piled high with cheese and homemade guacamole will take away the fact that he is in fact eating quinoa. Sorry M, you’re going to be in a swimsuit too.

Monday let’s go with this quick dinner: italian sausages and peppers over arugula. Did you see that post? It’s killer good, easy, and so customizable. I’ll be eating chicken sausages while the boys go with the super manly traditional ones.

We need a soup this week! I’ve fallen in love with this lemony chicken and orzo from Bon Appetit. Love the zest of lemon and pop of fresh herbs.

Wednesday M flies off to the Big Apple so I’m on my own. I’ve been dying to try these honey chipotle chicken bowls and it just wouldn’t go over with M, so time to cook whatever I want. Perfect for lunch leftovers.

Thursday we will reunite with M at his dad’s for dinner. Yeah for visiting Grandma Ginger and Grandad and YIPPEE for picking up the keys for the Florida house! We are. out. of. here.

Friday I’m quite certain we will be down to no food in the house and I will be doing last minute packing and prep for our trip. Lou’s take out it is.

The blog will continue to roll along when we’re gone. Be sure to follow us on Facebook  for fun updates! Also my darling sister Allie will be guest posting. I hope to also have a few more fun surprises lined up for you.

That’s our week – what’s going on with yours?
C

Easiest dinner, ever.

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sauteed peppers and onions over arugula

Let’s keep things easy in January, shall we?

I came up with this dinner about a month or so ago – it seemed too easy to be true. Kind of like, why haven’t I been doing this my whole life? It turned out delicious and quite healthy, if healthy to you is defined by no carbs. That rule doesn’t fly in our home so of course bread was served on the side. Either way though, this sauteed peppers and onions over arugula is another quick, easy, and healthy go to for your 2014 kitchen repertoire.

Sauteed Peppers & Onions over Arugula
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 TBS olive oil
  2. 2 mild peppers - your choice of color, sliced
  3. 1 red onion, sliced
  4. pinch of red pepper flakes
  5. Italian sausage - as much as you want to make
  6. Arugula
  7. Fresh parmesan, for serving
Instructions
  1. Cook your sausage - you can grill, or, if it's too cold (like now) we roast in a 425 oven for 15-20 minutes.
  2. Meanwhile, warm the oil in a large skillet. Saute the peppers and onions together until they soften and have a nice color on them. Season with red pepper flakes, salt, and pepper.
  3. Spread the arugula on a large serving tray. Spoon the warm peppers & onions over. Slice up the sausage and add to the plate. Top with freshly shaved parmesan.
A Life From Scratch. https://a-life-from-scratch.com/

Eat up!

C

A winter hug.

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chicken corn chowder

If you’re near me in Chicago you know for over a week now it’s just been rough.

The snow is relentless. The temps are painful. I’m all about cozy pajamas days inside with the kids, but after awhile you start to go just a little crazy. Let me rephrase that. The option of slamming your head into a wall doesn’t sound all that bad. 

It was day 5 (or 6 – who knows, I’ve lost count) of being stuck again inside with either a sick kiddo and/or bad weather. It was time to bring out the big guns. When your big outing of the day is walking running to the mail box while being slapped with icy cold wind, sometimes you just need a hug. I texted my girl friend the other day that the idea to leave my home and fill up my tank with gas was exciting to me. My goodness. Let this chicken corn chowder recipe fix all that.

It doesn’t cure the flu – or chicken pox (???)  – or magically bring on 40, heck I’ll even take 30 degree temps, but what it does do is (briefly) warm you from the inside out. It doesn’t get better than chicken corn chowder in a bread bowl on a chilly night, does it? Bonus that this one comes together beautifully and tastes almost good enough to make you forgot that tomorrow’s high is -17. Almost.

Chicken Corn Chowder
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Ingredients
  1. 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
  2. 6 slices bacon, chopped
  3. 8 scallions
  4. 3 Idaho potatoes
  5. 2 tablespoons all-purpose flour
  6. 3 cups whole milk
  7. 2 cups chicken stock
  8. 2 teaspoons Old Bay seasoning
  9. 1 teaspoon dried parsley flakes
  10. 1/2 teaspoon dried thyme
  11. 1/4 teaspoon cayenne pepper
  12. 1 4 ounce can chopped green chiles
  13. 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
  14. Salt and pepper, to taste
  15. handful of grated cheddar, for garnish
Instructions
  1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
  2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
  3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
  4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
  5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
  6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife.
  7. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes.
  8. Garnish with scallion greens, bacon, and cheddar cheese.
Adapted from Buns In My Oven
Adapted from Buns In My Oven
A Life From Scratch. https://a-life-from-scratch.com/

Eat up!

C

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