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Broccoli Polenta

Somehow (I blame sinister alien experiments), I wound up with a metric ton of broccoli in my fridge. I toyed with cooking and pureeing it, then hiding it in things, but my kids actually are willing to eat broccoli straight up, so that seemed like a waste of time. The Veganomicon has a nice recipe that called for four chopped cups of the stuff, though – instant winner!
Broccoli Polenta
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Iron Cupcake!

Oh, now this is just cool. Cupcake baking contests? In my neck of the woods?! Sign me up!

Well, eventually. 😉 Sadly, the next competition (Challenge: Booze!) falls on the first night of Sam’s Bible school. Oh, well; July will come. I don’t know how innovative a baker I can be, compared to some of these guys, though; seriously, I am now dying to try the Jalapeno Popper cupcakes!

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Chilaquiles

Eric ends up eating in the cafeteria at work a lot, and it’s not the most healthful of cuisine. (Understatement.) We do try to pack his lunches, but he very much prefers meals with variety and more “oomph” than your garden-variety cold sandwich with cut veggies or fruit. Well, who doesn’t? But prepping complicated lunches often requires more time and energy than I have in a typical morning, so there’s been a struggle. I decided to look for strong casseroles and stew dishes that would provide tons of leftovers and that would stand up well to fridging or freezing; then I could store them in serving-sized quantities, ready for handing off to him in the mornings.

Enter…chilaquiles.
Chilaquiles
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Black Bean Vegetable Soup

Black Beans

Oh, beans. I love you.

Cast iron

Ah, cast iron Dutch oven. There is no better destination for those lovely beans – not when they’re destined to become that wonderful, wonderful dish that is a perfect bean soup.
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Fresh bread

Monday is Eric’s and my twelfth wedding anniversary. That’s silk/linen, for those who keep track of those things, but instead of a traditional gift, or even a traditional dinner date, we’re taking the train to Chicago this afternoon and spending a few hours just walking around, seeing the sights, and enjoying each other’s company.

This is possible because a friend volunteered to take the kids off our hands. A precious offer, and one that should never, ever go unrewarded. So! Bread!
Breads
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Ravioli!

Ravioli!

Eric here – I cook, too.  Tonight, I made cheese ravioli.
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A giveaway!

Not from me, though. 😉 Mara, of What’s for Dinner?, is giving away food blogger charms!

Charm

Go here to enter! They look absolutely adorable.

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Chickpea Salad

Sometimes you need an easy protein for a meal, and you don’t feel like futzing with meat. Canned beans are one of the simplest ways to do that. Ordinarily, I’m a fan of the dried bean, for convenience and simplicity, but they do take time to prepare, so if for whatever reason I don’t want to devote hours to that, the pantry is stocked with a few cans of beany happiness.

Chickpea Salad

I love chickpeas. I love hummus, I love them roasted, and I love them in bean salad. As of tonight, I love them as the star of their own salad, backed up by capers and roasted red peppers.
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Well, hello there!

Chopsticks So, I’m food-obsessed.

For those who are new, I’m Carrie, and I write over at Earthmovers and Sandcastles. In the past couple of years, I’ve gone from being a morbidly obese sedentary woman to a marathoner with a strong focus on nutrition and physical fitness – and on finding ways, naturally, to use the former to fuel the latter. I’ve begun paying a lot of attention to what’s going into my mouth and into my system. My goal is to eat healthfully, and since this is my life and not “a diet,” I want to find lots of ways to make this something that not only can I sustain, but that I want to sustain!

Eric, my husband, is a natural cook; I am not. He’s comfortable improvising in the kitchen; my “projects” are often on the crude side of things (“Why can’t I sub this pepper for that one? They’re both green!”)…but I’m learning, and I’m having fun, and I’ve even made a few things that I’m eager to share and show off. Here’s my little “Brag Book,” then!

(I also often post pictures of the culinary creations Eric develops, and I usually get swamped with demands for “recipe, please!” I hope he’ll come along with me here to Happy Little Stove and share the finer points.)

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