Marietta cook hits the blogosphere
by Sally Litchfield
April 17, 2013 11:27 PM | 3652 views | 1 1 comments | 14 14 recommendations | email to a friend | print
Audrey Hughes of Marietta began her blog, ‘Audrey's Apron’ in January as a way to organize and share her mostly healthy recipes and indulgent desserts. <br> Staff/Laura Moon
Audrey Hughes of Marietta began her blog, ‘Audrey's Apron’ in January as a way to organize and share her mostly healthy recipes and indulgent desserts.
Staff/Laura Moon
slideshow
03-21-13  --audreys apron 05--  Audrey Hughes' spinach and feta turkey burger with tzatziki sauce on a homemade hamburger roll with a cool couscous salad.  STAFF/LAURA MOON.
03-21-13 --audreys apron 05-- Audrey Hughes' spinach and feta turkey burger with tzatziki sauce on a homemade hamburger roll with a cool couscous salad. STAFF/LAURA MOON.
slideshow
Audrey’s Apron can be found at www.audreys
apron.wordpress.com. Hughes  started the blog as a tool to share recipes with friends.
Audrey’s Apron can be found at www.audreys apron.wordpress.com. Hughes started the blog as a tool to share recipes with friends.
slideshow
Deciding what to make for dinner can be a chore for some. Audrey Hughes makes it easy to find new ideas through her blog, Audrey’s Aprons.

“A lot of people wonder what they will cook for dinner. I’m like, ‘yes’ what am I going to get to make for dinner?” said Hughes, who started her blog, www.audreysapron.wordpress.com, in January of this year.

Hughes, a Marietta resident, started the blog as a tool to share recipes with friends. “(The blog) is something I wanted to do for years but I didn’t actually work up the guts to do until recently,” said Hughes, wife of Hunter Hughes.

“I had all these people asking me for recipes. I decided I was going to make a blog so I can direct people there, and it will be organized and easy for them and me,” said the Spanish teacher at Mt. Paran Christian School in Kennesaw. She teaches kindergarten, first and second grades.

Hughes updates her blog two to three times a week with recipes that she has tweaked from other blogs, cookbooks, friends and family.

“It’s (the source) anywhere I see a good recipes,” she said.

Most of her recipes are simple and health conscious.

“(The blog) gives my followers a good option. I do the legwork for them. They don’t have to hunt it down. They can read the description and try it if it’s something that interests them. It’s all in one place,” Hughes said.

Moderation is the key to Hughes’ meal planning.

“I do like to cook healthy meals. I don’t like using a lot of processed foods like a can of cream of chicken soup. I like to keep the main dishes healthy. The desserts will sometimes be a little indulgent and sometimes won’t be but there will be a big disclaimer at the bottom, ‘Don’t eat this every day,’” she said.

Food has always been an important part of Hughes life. She has memories of a mother and grandmother who loved cooking.

“My grandmother always cooked from scratch. I grew up watching her and eating all her delicious food. And I grew up watching my mother bake,” said Hughes, who moved from Raleigh, N.C., to Cobb County for her husband’s work.

Hughes became interested in preparing her own dishes in high school when she and her best friend, Ashley, would cook together. “That would be our plan for the evening to try out certain recipes. That became really fun. It was nice to be able to share that experience with (Ashley),” Hughes said.

“(Cooking) has been in the family and grew from there. I love cooking. It’s fun to me,” she said.

“The blog is just a collection of everything,” Hughes said.

Cool Couscous Salad

Ingredients:

1 box whole wheat couscous, prepared

1 large cucumber, peeled and chopped

3 tomatoes, chopped into small pieces

1 can of chickpeas, rinsed and drained

4 oz reduced fat feta cheese

Lettuce leaves (optional)

For the vinaigrette:

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

2 tsp honey

2 tsp Dijon mustard

salt and pepper to taste

DIRECTIONS:

In a small saucepan, bring water to boil. Stir in couscous. Cover and remove from heat; let stand 4-10 minutes or until water is absorbed. Fluff with fork. Cover and refrigerate for at least 1 hour. Meanwhile, make the vinaigrette: Mix together the olive oil, balsamic, honey, Dijon mustard, salt and pepper until well combined. In a large bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour vinaigrette over mixture and toss to coat. Place lettuce leaves on plates. Top with couscous mixture. Sprinkle with feta cheese.

Serving size: 1/2 cup. Servings: 16. Nutritional Information per serving: Calories: 174 Fat: 9g Carbs: 20g Protein: 5g Sugar: 4g Sodium: 334 mg
Comments
(1)
Comments-icon Post a Comment
Julie Albachiaro
|
April 25, 2013
I am looking forward to reading your blog updates. The recipes look delicous and I always need new ideas for dinner !!
*We welcome your comments on the stories and issues of the day and seek to provide a forum for the community to voice opinions. All comments are subject to moderator approval before being made visible on the website but are not edited. The use of profanity, obscene and vulgar language, hate speech, and racial slurs is strictly prohibited. Advertisements, promotions, and spam will also be rejected. Please read our terms of service for full guides