Homemade Ginger Ale

2 cups peeled and chopped fresh ginger (I prefer twice as much ginger...I want it to burn)

2 cups water

1 1/2 cups sugar

1 large bottle of sparkling water

fresh limes 

fresh mint leaves

To make the Ginger syrup:  In a medium size sauce pan, heat the water and ginger until it reaches a low simmer.  Simmer for five minutes.  Remove from the heat and cover.  Let stand for 1 hour.  

After one hour, drain the juices through a fine mesh strainer.  Discard the ginger pieces.  Let cool then place in a jar and refrigerate.

To make the Ginger Ale:  In a tall glass, add 1 part lime juice (about 1/2 lime per glass), 2 parts ginger syrup, and 3 parts sparkling water.  Stir to combine the liquids.  Fill glass with ice.  If desired, add fresh mint.

Adjust to your liking.  

Cheesy Chicken and Wild Rice Casserole

I didn't measure any of my veggies, just filled a pan with them. I add zucchini last

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced (I didn't have celery, and I used broccoli, green peppers, and zucchini instead)
3 carrots, peeled and diced
Frozen corn
2 Tablespoons fresh minced garlic (omitted this)
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (omitted this)
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (just used 4 cups cooked wild brown rice from the freezer section at costco)
1 teaspoon kosher salt (the only seasoning I used was my trusty borsari)
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese (used mexican cheese)

Top with 1 1/2 Cups shredded cheddar cheese (I omitted this, plenty cheesy enough)

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes (I only did about 15) or until cheese is melted through.  Serve.
8-10 servings

 Soooo good!



http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/

Yummy Oatmeal/Flax pancakes

These were a hit with my kids--they're new favorites! Adapted from allrecipes.com...

1 1/2 cups rolled oats
1 1/2 cups white whole wheat flour
1/2 cup ground flax seed
1/4 cup brown sugar (optional)
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 cups milk
1 teaspoon vanilla
1/2 cup chocolate chips (optional)


Mix everything together and drop about 1/4 cup of batter at a time onto a griddle. Cook 1-2 minutes then flip.  I add the chocolate chips while they are on the griddle instead of to the batter.

Serve with real maple syrup.


Brie’s  Egg version

1 1/2 cups quick oats (can use regular but kids prefer texture)
1 1/2 cups white whole wheat flour
1/3 cup ground flax seed
1/4 cup brown sugar (optional) 
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt 
2 1/2 cups milk
1 1/2 teaspoon vanilla

2 eggs

Chocolate chips

Half version (makes about 10)

3/4 cups rolled oats
3/4 cups white whole wheat flour
1/4 cup ground flax seed
1/8 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups milk
1 egg
3/4 teaspoon vanilla
1/2 cup chocolate chips