Today, we are talking all about rice. Rice is a standard pantry staple in this house. I always make sure that I have a bag handy for dinners. A lot of nights when I get home, I haven’t always thought about what we are having for dinner, but I know that if I have rice on hand, I can always come up with something! For me, rice is a lifesaver because it is the perfect vehicle for so many dishes, whether for a side dish or a main dish, and it works for so many different types of cuisines.
I make a lot of homemade pizza in this house, definitely more so than ordering pizza. Homemade is always so much better, don’t you think? I typically make large batches of my tomato sauce and like to freeze some of it in smaller portions to use for pizzas, but sometimes when I’ve got my dough all ready, I go to the freezer and after what seems like 5 hours of digging around, I find that I am all out of small pizza sauce containers. Oh, the tragedy! And plain tomato sauce right out of the can is just too boring, but I always seem to have it and tomato paste on the ready so one day I just threw them together into the food processor with some garlic and spices and bam! Instant pizza sauce!
This sauce really couldn’t be any easier. It just takes about 5 minutes to make and doesn’t require a lot of ingredients. I like my pizza sauce to be on the thicker side which is why I use a whole can of tomato paste. There is nothing worse than using watery sauce on a pizza. If you like for your sauce to be thinner though, you can certainly use less of the tomato paste.
Look, I made you breakfast! And oh my gahhhhh, I’m drooling just thinking about these pumpkin pancakes because they are so crazy good! The baby definitely likes pancakes. Well, actually, she likes carbs in general, but especially these last few weeks. I want to eat all of the bread, and pasta, and of course, pancakes!
We had a rare rainy Saturday this past weekend where it actually rained for a few hours and it was absolute perfection because I wore a sweater and had coffee and a stack of warm pancakes was the perfect breakfast! These pumpkin pancakes are the ultimate fall breakfast. You could make them for Halloween breakfast or for guests during the holidays or of course, just for a chilly Saturday or Sunday morning. Heck, you can make ‘em for dinner if you want! Just make them!
I topped mine with some toasted pecans, but you could also use walnuts or whipped cream. If you want to make them even more decadent, you can add chocolate chips to the batter. If you can swing it, I highly recommend using good quality maple syrup with these. It just really takes them over the top! Happy fall!
I haven’t really had many pregnancy cravings which I guess is totally weird to some people. I’m mostly eating all of the same exact things I ate before, except maybe more of it! Pickles? No. Ice cream? Not really. Pickles with ice cream? Heck no! Nothing weird going on here.
Happy First Day of Fall! It’s officially the start of my favorite time of year! It’s also officially soup season. It’s still 100 degrees outside here in Arizona, but I don’t care. I’m breaking out the soup recipes! I’ve got my fall candles burning and it’s also entirely possible that our Halloween decorations are going up this week (yes, we are obsessed with Halloween in this house)!
I thought I would start off soup season with this easy and perfectly creamy and dreamy potato soup recipe! I’m picky with potato soups. A lot of them have a heavy cream base and I’m not into it. I don’t know what it is, but the flavor is just not what I want and I don’t like that “heavy” feeling I get from eating too much heavy cream. The secret to getting this soup so creamy is not heavy cream, but simply a puree of potatoes, veggies, and broth! By blending half of the soup up, you still get that rich taste and texture, but without all of the heavy cream. And then you go and add delicious crispy bacon on top. And even still, this soup comes in at under 200 calories a bowl!
My birthday was Wednesday. Having a birthday while being so far in a pregnancy is kind of strange. When family asked me what I wanted, I could barely think of anything. My mind isn’t on anything for myself so ummm…diaper bag? Money to buy more baby stuff? Now that I am 31 weeks, I have finally started feeling the nesting thing. The fact that the baby’s room is not cleaned up and organized is freaking me out! So if one isn’t super excited about presents, what was the best part of this birthday? Cupcakes. Duh. Oh, and there was also fondue with an embarrassing amount of bread and cheese for just two people.
Cupcakes and fondue are why I feel the needed to post this salad today. It’s pretty much everything a salad should be: Light and healthy, but packed with flavor! You start with a bed of vitamin-packed greens. I used a package that contained spinach, kale, and chard. This combo of greens contain a ton of iron, Vitamins A,C, and K, and folic acid. Then I tossed in some cooked quinoa and sliced almonds for added protein and fiber, and blueberries and green apple for antioxidants! For the dressing, I just mixed up a nice honey lemon dressing. This salad is perfect for when you want to detox and cleanse your body. If you want to make it a little more hearty, adding some chicken is a great idea!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!