Living Outside the Stacks

Navigating through life away from the library

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Salads to Try from Pinterest

Salads to Try from Pinterest {Living Outside the Stacks}One of the things that The Hubs and I have agreed to do once we make the big move to Georgia and settle down is to start adding salads to our meals. Those of you who follow me on Instagram, know already that I’m a big salad lover and would eat them for every meal if I could figure out the logistics. In fact, I briefly thought about starting a salad delivery service. So there’s an idea, someone run with it. Just give me a shout out and discounted salads.

Anyway, I’ve started pinning some salad recipes that I thought we’d try. Some of them are seafood based, like this Shrimp Avocado Salad from Add a Pinch, or chicken based like this 10-Minute Cherry and Chicken Couscous Salad from Yankee Kitchen Ninja. I can’t wait to try the citrus infused Kale Salad with Grapefruit, Oranges, Pomegranate Seeds, and Parm by Cupcakes and Cashmere. I’m not sure if The Hubs will go for this Apple Cranberry Pecan Salad by Damn Delicious because of the pecans, but I’m OK with that, more for me.

Salads to Try from Pinterest {Living Outside the Stacks}

To see more salad options, check out my board: “In the Kitchen: Salads” on Pinterest or click here to follow.

Do you have a favorite salad? And, honestly, don’t you think a salad delivery service is like the best idea ever?!

Happy Eating,

Daenel T {Living Outside the Stacks}

 

 

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Throwback Thursday: Easy Vegetable Lasagna {In the Kitchen}

In honor of Throwback Thursday, a repost from 6 March 2012. Enjoy!

It’s been a long time since I’ve posted about Meatless Monday, I guess because we’ve mostly been eating soups on those days but last night was totally different. I made a Vegetable Lasagna that was to die for… OK, truth, the girls and I loved it, the guys not so much. So while it may not be a total guy pleaser, I think it’s well worth trying.

Easy Vegetable Lasagna {Living Outside the Stacks}

Ingredients

4 Zucchini (sliced)

1 Green Pepper (diced)

1 Red Onion (diced)

1 Package Frozen Spinach (defrosted)

Mushrooms (sliced)

Garlic Powder

Salt & Pepper

1 Package lasagna noodles

2 (15 oz) Ricotta Cheese

1 Package Mozzarella Cheese

3 Eggs

1 (26 oz) can Hunt’s Chunky Vegetable Spaghetti Sauce (I love that stuff )

3 TBS Butter or Olive Oil

Directions

  1. Preheat oven to 350 degrees. Cook lasagna noodles according to directions.
  2. In a pan, melt butter or heat olive oil, add all vegetables except for the spinach and cook until tender. Season with salt and pepper to taste.
  3. In a bowl, mix the cheeses, eggs and spinach. Season with salt and pepper.
  4. Spread enough spaghetti sauce on the bottom of a lasagna pan to coat it so that your noodles don’t stick. Layer noodles so that the edges are touching. Add a generous layer of veggies, top with cheese mixture, top with noodles. Keep layering until you run out of veggies. Mine ended up being two layers. Pour sauce over noodles and sprinkle with mozzarella cheese. Cover with foil.
  5. Bake for 45 minutes.
  6. When you remove it from the oven, let the lasagna sit for about 10 or 15 minutes before you cut into it so that everything “sets”.

Just a couple of notes, I’m not a professional recipe maker~upper so these are just the amounts that I used. I also have a large family so you may need to tweak for your family. I would encourage you to use more veggies such as eggplant, carrots, broccoli, tomatoes, etc just so that it’s heartier and has a little more color to it. I love colorful food. I just used what I had on hand so that’s why I didn’t add those things, but next time I definitely will be doing so.

If you try it, let me know what you think. I’d also be interested in knowing how you adjust the ingredients/recipe for your family.

Daenel T

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Cranberry Glazed Chicken {In the Kitchen}

Cranberry Glazed Chicken {Living Outside the Stacks}

I should not be allowed to grocery shop when I’m hungry. It never ends well. Or, at least, it almost never ends well. Case in point: I bought a bag of fresh cranberries with the intentions of making Orange Cranberry Bread. Only I forgot to buy the orange juice and the oranges. So the cranberries sat and sat and sat until they finally got to the “use them or lose them” stage in my fridge. I decided to use them. For chicken.

I mean, cranberries and turkey go together like… something, I don’t know, my creativity fizzled after last night’s dinner…

Anyway, I was pretty impressed with the final outcome so I’m sharing the recipe.

Ingredients

  • 2 lbs chicken pieces {I used legs and thighs}
  • 2 cups whole cranberries {rinsed}
  • 1/2 white onion {thinly sliced}
  • 1 1/2 cups barbecue sauce
  • 1 tbs brown sugar
  • 1/2 cup Dr. Pepper {use this to thin the glaze if it gets too thick}
  • salt
  • pepper
  • butter
  • vegetable oil

Directions

  1. Preheat oven to 350º.
  2. Rinse and dry your chicken pieces. I pulled the skinned off. Season both sides with salt and pepper.
  3. Coat the bottom of your skillet with vegetable oil. Melt 2 tbs of butter on medium~high heat. Add onion slices and cook until carmelized. Once they’re finished, put them in the saucepan you intend to use for the glaze.
  4. Add the chicken to the pan that you used to carmelize the onions and brown on both sides. I covered my pan with a lid so that the heat would be retained. Make sure you scrape the bottom of the pan to collect all the bits and pieces.
  5. While the chicken is cooking, add the cranberries, brown sugar, barbecue sauce, and 1/4 cup of Dr. Pepper to the saucepan with the carmelized onions. Bring to a boil and continue boiling until the cranberries have popped. If the sauce gets too thick, add more of the Dr. Pepper. Stir frequently.
  6. Transfer the chicken to a glass dish. Cover with the cranberry glaze, making sure each piece is completely covered.
  7. Bake for 45 minutes.

Serving suggestion: brussel sprouts and rice. Yum!

Let me know if you like it!

Daenel T

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