“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
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
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