I love jam cookies. I have previously posted coconut jam cookies on the blog, and whenever I make them I have a tough time controlling myself from finishing the entire batch.
If you have been following me on instagram, you might remember me mentioning about the shoot I did for Gimme Emporium, a local Dallas based business. After the shoot Tina and Jessica, the owners, sent me home with a few of their jams, including a bottle of fig jam, along with a lot of other amazing goodies.
Growing up I loved jam and toast, but nowadays I hardly ever buy jam because of the high sugar content and the different preservatives one finds in most store bought jams. Occasionally though I do still like warm toast with a little butter and homemade fruit preserve but those occasions are rare.
Since I knew V and I wont be eating toast and jam as much, I decided to make these wholewheat cardamom thumbprint cookies with the fig jam I got thanks to Gimme Emporium and am glad I did.
I have been feeling a little uninspired to post lately and thats why the less frequent posts. Hopefully I will get out of the rut soon, because I do have a few posts lined up with new recipes.
Given today is a Sunday and given that we were out till late last night, I woke up way too early. Since I could not get back to sleep I thought I would blog about these lemon waffles with blueberry compote that from the Best American Breakfasts cookbook that we ate last Sunday.
I love breakfast. Now that we are in Dallas, every weekend you can find us hitting some new spot for brunch. I hardly try dinner or lunch items anymore because if there is brunch on the menu then thats what I am having. I will not be exaggerating if I say that I can have breakfast food for all of my meals. So I was pretty excited to get this book.
When I went to Vancouver with my mom in March, we stayed with my aunt’s family. My aunt’s sister-in-law is a really good cook and one day she made this orzo pasta with vegetables for us. It sounded so simple to make and tasted so good that I made a mental note to recreate the recipe when I get back. After making it for the first time last week I knew I had to make it again so that I can share the recipe as soon as possible with all of you.
Since most sauce-less pasta dishes with vegetables end up being called a salad, I don’t know if this too should be called that. Whether you call it a salad or not, its still plenty good and fresh and light for summer time meals. You could skip the chicken and the butter and make this vegan/vegetarian, if you like. I serve it as a main dish and add chicken in with the veggies, but you could make it just with the vegetables and orzo with grilled chicken or fish served on the side.
I did my first snapchat recipe story today (forgive me if that’s not what its called, I am still learning). Thanks to Asha from Food, Fashion and Party (love her blog) who has been motivating me to start snapping, I finally did today. I am still fairly new with it, but in case you want to follow you can add me @theNovHousewife and see the behind the scenes of making this orzo with chicken and vegetables on Snapchat.