Noelle likes Good Food

I have another recipe that is not really a recipe. I don't know if you have noticed a theme in the few blogs I have posted so far, but a lot of what I make tends to evolve out of what needs to be used up and what vegetables I have in the fridge. You know, what can you throw into the quiche, or what can up wrap up with rice paper? This time the question is how many vegetables can you possibly fit between two pieces of bread. It is hard to write a recipe for some of these things because I make it different every time. My husband and I were talking about this last night. He jokingly said he was going to start a blog about eating the food I make. He thinks it is great that we have been married for 6 months and he has never eaten the same thing twice. At least for dinner. There have been multiple times he has eaten Raisin Bran for breakfast and I have packed him turkey sandwiches many a lunch. But even I can't think of anything I have made more than once for dinner. Even if it is sp...

Let me tell you about a discovery I made a couple months ago. Vietnamese Summer Rolls. They are similar in concept to spring rolls except you don't fry it and the wrappers are made out of rice and tapioca. There are a lot of things you could use as a filling, typically rice vermicelli noodles, fresh herbs, and vegetables. You can put chicken, shrimp, pork, or whatever meat you want but I generally keep mine vegetarian. Since I first tried these I have eaten them at least once a week. It is another food that is extremely flexible and generally I just throw in there what I have in the fridge. I have used any combination of spring mix, spinach, bean sprouts, sliced carrots and cucumbers, avocado, sushi rice, rice noodles, etc. I have never met a spring roll I didn't like. I haven't been able to find the wrappers at the grocery stores around me. I finally found them at an asian grocery store so hopefully you will be able to find them easier. But they are definitely worth lookin...

Carrots are great. Crunchy and sweet, high in beta carotene, as well as a good source of vitamin C, vitamin K, dietary fiber and potassium. I tried 3 recipes and went through 4 pounds of carrots yesterday. My first recipe was a dud. Down went 2 pounds of carrots into the trash can. The second recipe I made was enchilada sauce with carrots. It was super simple and tasted delicious! I will post the recipe with pictures when I make the enchiladas later this week. Finally, I made carrot cake. I got the recipe from a cookbook my Mom gave me called "Uprisings". The recipes are from a variety of whole grain bakeries throughout the United States. It is a cookbook I love and refer to often. Everything I make has turned out great. But I haven't used it in a while because everything has wheat in it. I am trying to live as gluten-free as possible and so I have avoided this book. But one of my summer goals is to do gluten-free baking, so I did some research. I found that gf oats when ...

It has been awhile since I posted and I have lots to share. The last two days I have been busy with trying several new recipes and some turned out great and others not so great. I have made crispy sesame carrots, homemade enchilada sauce, gluten-free carrot cake, tofu peanut butter smoothie, quinoa and millet waffles, and a black bean and corn quinoa salad. But before I blog about any of that I want to share with you a quiche I made a couple of weeks ago. It started as most improvised recipes start; the question of what to do with whatever is going bad in the refrigerator. This time it was spring mix. I tried my best but I couldn't eat a pound of spring mix all by myself in one week. The idea of a quiche sounded great and one of the things I love so much about them is how versatile they are. I didn't make a crust for it this time. I have read about making a crust of thinly sliced potatoes that you pre-bake before you put in the filling. I also read about mixing up some brown ri...