Wanna Be Chef Mysti

Greek Salad

2011-07-10T19:45:00.000-05:00

Going to a new place seems to increase your tendency to cook their style of food. Either that or I just wish we were back in Greece so I try my hand at Greek food more often than not!
I had a few Greek salads while we were in Greece, they were not much like the ones you find in America. I'm sure there are those "Americanized" restaurants that you could find your typical salad in but after having an authentic Greek Salad, I'm not sure we know what we are doing when we make salad here. We seem to lack substance and add a lot of "fluff" lettuce! Okay, I'm not going to diss lettuce, because I for one have had some dang good salads with the stuff but you must try a Greek salad at least one time in your life!
With all the WONDERFUL produce that is coming from gardens I have been blessed with tons from my father-in-law, some from friends, and some from the farmers market. All, of course, much better than anything you can buy at a typical grocery store. When your fridge is full of it, you have to find recipes that use it up because I am under the impression that the preserved version isn't quite as good as the fresh! Greek salads are basically a load of veggies tossed together with some good olive oil dressing and what a better time to make a big batch. Not to mention I have discovered that feta doesn't give me lactose intolerant symptoms, I have been in love with it since.
This version of Greek Salad has probably more different veggies than your typical fair however the flavors resemble Greece so much, you will feel like your sitting seaside in Santorini!

Greek Salad
recipe thanks to me!

Ingredients:
for the dressing:
1/4 c kefir
1/4 c olive oil
1 tsp basil
1 tsp oregano
1 tbs lemon juice
1 tbs apple cider vinegar
1 clove garlic
2 tsp Dijon mustard
salt and pepper
for the salad:
1 bunch of asparagus
2 regular sized zucchini and yellow squash
2 decent sized tomatoes
1 purple onion
feta for top

Directions-
1. Whisk together the dressing ingredients.
2. Chop up your veggies into bite sized pieces.
3. Toss together the dressing and veggies.
4. Sprinkle with feta.

June 2011

2011-07-04T18:48:00.000-05:00

For the most part, June was a pretty relaxing month in our house hold. The summer is officially here, and it was marked by my first sun-kissed tan. We are loving our new place along with the peaceful pool that is so close! After such an exciting May, I almost have the temptation to skip June's blog update, all I can think is...boooring! : ) I guess I live for excitement, but being content where God has me is something I feel like God taught me a lot about in June. A book by the name of "Selah" by Nancie Carmichael was something God used to really make me reflect and focus on having times of peace and quite. That it's okay to not be doing something all the time, which my personality drives me towards. I really think that our current culture teaches us that your suppose to be "going, going, going" or you don't amount to much. When in reality that just distracts us from thinking deeply, enjoying peace, and really reflecting on the beautiful grace God gives us day in and day out. Honestly, it didn't take long before I forgot about the lesson and was caught up in being busy again. A friend was so sweet to remind me of how God has season's in our life, those season's are planned by Him, sometimes they are busy, sometimes they are slow, what we do with each season is a reflection of how much we trust God. If we are discontent with a season, we are discontent with God. It's so easy to complain about our circumstances whatever they may be, but knowing that God planned each one of our steps for a purpose really puts things in perspective. Not to mention that those plans are really for His glorification, not ours! That reminder went well with what I had previously learned. What a good friend I have! Really, what a good God I have!

The first week of June P and I were able to accompany a large group of our international students to the Dallas Aquarium. There were loads of things to see, however I must say the smell was not so great. We enjoyed our short visit and was really glad we didn't have to fork over the money for that adventure.

P has been really getting into taking pictures with our new camera, he spent sometime at our school campus and got some really good shots.

The last weekend in June we spent at relatives, it was a whirlwind weekend but we actually got to see MOST of our family in the two days we were down. My Mimi celebrated her 75th birthday, we had a Brazilian dinner with our folks, and P was able to get some homework done for his World Missions class by interviewing an international!

What a good month to start the summer. It is so quiet around work since most of the students are gone, but what a good time to relax and enjoy the quietness God has blessed us with.

P and I are saying bye to June and a big fat HELLO to July, excited about what God has orchestrated and amazed that we are apart of His plan!

Double-Take Chocolate Chip Cookies

2011-06-27T20:01:00.000-05:00

With more time in the kitchen lately I have been eager to make more than my husband can consume in a decent amount of time. I made these on a whim one week day night, P wanted a dessert, I started baking! However, I think after experience from this recipe, I will start halving my batches. Either that or bringing some to my neighbors...By the second or third night of him indulging in something I am ready to make something new! This batch lasted him more than a week and that's with him having "one-and-a-half servings" on some nights! P seems to think if he does something extra special, or he gets his dessert later than usual he deserves "one-and-a-half servings". It's kind of a joke around our house, I automatically retaliate with a small morsel on his dessert plate! :) I guess that's where he got the idea of the "pose" for this picture. You can't hide a half eaten cookie from me! He makes me smile...

Double Chocolate Chip Cookies

recipe adapted from fulltreasureofhappiness

Ingredients:

1 stick butter

3/4 C sugar

1/4 t salt

1 t vanilla

1/3 C cocoa powder (unsweetened)

1 large egg

1 C all-purpose flour (I used 1/2 whole-wheat pastry flour)

1/2 t baking soda

1 C bittersweet chocolate chips (don't tell P but I used vegan carob chips instead! thats all I had!)

Directions:

1. Preheat the oven to 350 degrees. Mix the butter, sugar, salt, vanilla, cocoa powder, and eggs together until combined.

2.Add the flour, baking soda, and chocolate chips and mix well.

3.Roll out the cookie dough into balls and flatten on an oiled cookie sheet. Leave enough space for the cookies to spread, because they get rather large. I made 18 largish cookies.

4.Bake them for 10 minutes and remove from the oven. They will look like they aren’t done! Let them sit on the cookie sheet for at least five minutes before touching them–that’s where they will finish baking.

Sourdough Banana Bread

2011-06-18T22:26:00.000-05:00

Believe it or not I have had a "dormant" sourdough starter stashed in my fridge for almost a month! After our recent move and going on vacation, I had totally forgot about my routine weekend sourdough usage. I was rummaging through the fridge when lo and behold my sourdough starter friend yelled at me "did someone forget about me?!" Okay, so he didn't actually talk but I immediately felt bad for the guy since before I had given it so much attention! I was worried that he wouldn't wake up from such a long time of neglect but he proved to be faithful yet again.

I have been trying to provide P with a weekly breakfast the past few weeks, that way he doesn't rely only on the quick, sweet, cereal option. I know my husband, and when it comes to preparing things in the kitchen, if I am not there his mentality is quick, easy, and simple. So during the weekend I prepare a weeks worth of good breakfasts for him including- this yummy bread, kolaches, muffins, and breakfast bars. With the sourdough needing to be revived I decided to add this to the breakfast recipe, which not only used up some of the sourdough but also added good nutrition!

Sourdough Banana Bread
recipe adapted from Sourdough Companion
Ingredients:
1/3 cup grape seed oil (or other mild flavored oil)
3/4 cup sugar
1 egg
2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 bananas, mashed and over-ripe
1 cup sourdough starter (100% hydration)
1 teaspoon vanilla
1 teaspoon lemon zest
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions:
1. Preheat oven to 350F and grease a 9X5 loaf pan.
2. In large mixing bowl, whisk oil and sugar until blended, then add egg and beat in. Stir in bananas, add sourdough starter, then mix in vanilla, lemon zest, nutmeg, and cinnamon.
3. Sift flour, baking powder, and soda, and mix in wet ingredients.
4. Poor into greased loaf pan and transfer to oven.
5. Bake for 1 hour or until skewer tests clean. Let cool for 10 minutes.
6. Remove from baking tin and cool 2 hours on cake rack before slicing. Stays moist and fresh for several days if wrapped airtight.

I honestly couldn't stop eating this bread...toasted with a bit of butter (dairy free for me, of course!) was absolutely delish!

Chocolate Pie, nuff said.

2011-06-11T14:38:00.000-05:00

Peek-a-boo!

And I quote, "This is the best pie I have ever had." - P
YUP! and that was the pie I made! There have been a package of Newman's Own "oreo's" in our pantry for a while. They were once hidden as to keep a sneaky fellow out, however during the move they somehow got reveled. It didn't take him long before the package was open and I was after him! Those cookies were suppose to be for a special dessert because it isn't just any day I'll splurge on organic oreos! I hadn't come up with my plan for them until forces from the spousal unit made me. With an open package, I had to act quick if I was going to get a chance to make anything before those sneaky hands got to them while I was at work. There's nothing I can do while I'm at work...
Thankfully I came up with something quick and the results were as P said "sooooo worth it!"

Ever since P's grandma showed up to Thanksgiving dinner with a chocolate pie last year, he has been commenting on how I need to make a pie like that. Chocolate pie always just seems booooring to me so after accidentally loosing the recipe Grawm gave me for her chocolate pie, I had given up on that endeavor. Until I decided to find and tweak one to call my own! I had never made a meringue topping before so I decided to go with that, and with the "oreo's" I made a crust.

Chocolate Pie (the way my husband likes it!)
recipe adapted from CookingLight

Ingredients:
1 (9- ounce) package Newman's Own Creme Filled Chocolate Cookies
4 tablespoons butter
2 egg whites
1/8 teaspoon cream of tartar
1 1/4 cups sugar, divided
3 tablespoons cocoa
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 egg yolks, lightly beaten
1 cup milk
1/2 cup butter
1/4 cup semisweet chocolate morsels
1 tsp vanilla extract

Directions:
1. Put cookies in food processor and make a fine crumb texture. Pour 4 Tbs. butter over crumbs and mix more. Line a 9 inch pie pan with crust mixture.
2. Bake piecrust at 350 degrees F for 15 minutes. Cool on a wire rack.
3. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Set aside.
4. Whisk remaining 1 cup sugar and next 3 ingredients in a small bowl. Whisk together egg yolks and milk in a separate bowl.
5. Melt butter in a 2-quart heavy saucepan over medium heat. Add sugar mixture to melted butter, whisking until blended. Gradually whisk in milk mixture. Cook, whisking constantly, until mixture is thickened and bubbly.
6. Remove from heat. Add chocolate morsels and vanilla, stirring until chocolate is melted. Stir in pecans. Cover and keep warm.
7. Pour hot filling into piecrust. Spread meringue over hot filling, sealing to edge of pastry.
Bake at 375° for 12 minutes or until golden. Cool completely on a wire rack. Store in refrigerator.

While P was taking pictures of the pie, he said "He's just so photogenic!" I think someone fell in love!

Homemade Banana Pudding with "Milla Wafers"

2011-06-04T12:01:00.002-05:00

It's been way too long since I have posted an actual food/recipe post. I have still been cooking, don't get me wrong. However, the drive to post about the results of my kitchen play-time has just not been a priority. P and I had a few time-consuming months and the first thing that went was my food blogging. Now that it looks like things are going to settle a bit I was excited to sit down and actually have time to post.
The weekend we got back from Greece was a tad hectic. Since I was so diligent in emptying our perishable food supply as to have nothing go to waste while we were gone, I came home to an urgent need of grocery shopping. I bought a few things but really to keep with our budget, I wasn't able to stock up as much as I really wanted to. I had to rely on the cheaper side of produce, and the first thing I think of when looking for cheap produce is BANANAS! Not that I don't like bananas, I actually absolutely love them whipped into banana ice cream (if you haven't tried that, shame on you!). So for P's needed nightly dessert I decided to come up with something banana flavored, something homemade of course, and after searching just a few minutes I knew what I wanted to make- banana pudding! I don't think I have ever actually made banana pudding. It always intrigues me to come up with an "old-fashion" dessert and make everything in it out of scratch. I proceeded to make my own Milla wafers (I used an "m" in it because they are a "mock" Nilla Wafer- or even "mysti's" Nilla Wafers!) and the vanilla pudding was actually more simple than I thought it would be. Thankfully all of the ingredients in both the cookies and pudding were already in my kitchen. It was meant to be!

Banana Pudding
adapted from a recipe by TheWoodenSpoon

Ingredients:
1 1/2 Tbsp. Flour
1/2 cup sugar
2 cups milk (organic of course!)
2 eggs
1 Tbs. butter
1 tsp. vanilla
Milla Wafers* (see recipe below)
1 Banana (or more if you like it extra bananay)
Directions:
1. In a saucepan, mix flour & sugar then add eggs and mix well. Start your burner and slowly add milk; a little at a time stirring constantly. Continue stirring until it has thickened. After thick, add butter and vanilla.
2. While the pudding is thickening (make sure you keep an eye on it), line the bottom of a medium sized bowl with cookies on bottom then bananas on top, then line the sides of the bowl with the cookies/bananas to make it look pretty from the side!
3. When the pudding has thickened, poor into your prepared bowl and place in the fridge. It will set up within a few hours and should be ready to dive into!
4. If you save some Milla Wafers (if you make the whole batch below you will have plenty) left over, crumble some on top right before serving.

*Milla Wafers
recipe adapted from SeriousEats

Ingredients:
8 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 cup sugar (210g)
1 large egg white
1 ½ teaspoons vanilla extract
1 tablespoon milk
1 1/3 cups AP flour (160g)
3/4 teaspoon baking powder

Directions:
1. With an electric mixer, cream butter, salt, and sugar until light.
2. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.
3. Beat in extract and milk until well incorporated.
4. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.
5. Fit a piping bag with a large, plain pastry tip. Fill bag with about 1/3 of the batter. Holding the filled bag perpendicular to a parchment-lined baking sheet, pipe batter into 1 inch diameter-sized mounds, about 1 inch apart. (The cookies should cover 2 to 3 standard baking sheets. Batter will hold for a while after it is piped, so trays can be baked one or two at a time, as your oven allows.)
6. Bake at 350°F for about 13-15 minutes, until cookies are lightly browned, rotating trays every 5 minutes or so for even coloring. Cool completely before storing. Cookies will keep in an airtight container for at least a week.

Not that I am an expert of Banana Pudding but I would have to say this homemade version far exceeds any I have ever tried! P also enjoyed eating the left over Milla Wafers during the week for a sweet snack! :)

What a Marvelous May 2011!

2011-05-30T10:44:00.000-05:00

Having Fun in Santorini!

What a great month God blessed us with! As I look back at April's post, I think the saying "April showers bring May flowers" actually had to do with our life's circumstances this year. With a hard month of April, the beautiful flowers of May were well worth the wait! The first week of May we moved our little family to a new home. With lots of help, we were surprisingly able to get it all complete in one weekend!

Our New Home!

Our new abode is much different then our previous one, and we like it very much! The best part, I would have to say is the kitchen! :) I think it's the biggest I've ever had and every day I play in it, I think...wow! I love my kitchen! Kaepo seems to have adjusted pretty quickly. The first few nights he was very alert, but now as I type he is like his normal self, sprawled out and sound asleep.

The Kitchen! :)

The same week we moved, P finished up his second semester at DTS. What a proud wife I was to find out that he made ALL A's!! Not only were finals the first week, the second week started summer school which P has bravely decided to take two classes. I also finished up my first semester and look forward to start back up in the fall.

Santorini at Sunset

Not long (4 days in fact) after we moved to our new place, we left on an (what I like to call) adventure! P and I have been saving up since we first got married to go on a vacation. We decided a couple months back that we were going to make our 5 year anniversary a big one and spend our vacation savings on a real good trip! Our mindset was, this could be the last time we have an opportunity to do something like this for a long time. We chose Greece and looking back, I am so thankful we did! A dream vacation is what it turned out to be and if there was one thing we could change about our trip, we wouldn't. A few bumps in the road only added character and all in all the trip was absolutely glorious! We spent a total of 3 1/2 days in Athens and 3 1/2 days in Santorini. Athens was great for the historical sights and the typical things you are suppose to see when you go to Greece. The streets were crowded, we stumbled upon the changing of the guards at Parliament, and even ate a gyro as we hiked up to the Parthenon. However, Santorini was totally opposite. Every bit of the island was constantly picturesque and that's no exaggeration. It's hard to believe that something could be more beautiful when we were reminded what we have to look forward to in heaven! Every sunset left tears to your eyes, and every where you looked was a breathtaking view. We spent a relaxing time at the black sand beaches, walked around the "hustling" town of Fira, spent an evening in Oia, toured a vineyard, and explored the whole island on a 4-wheeler. The trip home was long one, when we finally got back, we found ourselves longing for the peacefulness of Santorini, or those yummy gyros! We are so very thankful to God that He allowed such an opportunity.

Our Main Staple in Greece! GYROS!

Something we both realized and reflected on while we were soaking up too much sun in Kamari was the fact that God had graced us with a vacation not only in a beautiful place, He also gave us a vacation from "baggage" that both of us seem to struggle with back at home. It was so wonderful to leave worries and stresses behind and enjoy the freedom that God gives us. I guess living in a familiar atmosphere there is rut we get into, habits that develop when things are always the same, and not much of a motivation to change. For us, being in an environment that was totally different from what we were used to, allowed for a new perspective, and a refreshing view on how our attitudes and actions can change.

Going back to work, I was reminded at what an awesome job I have here at home, you especially know this when you come back from a vacation, like one we went on, and don't have any reservation on going back to work. What a good feeling!

One other thing that God threw into this month was one of those things that I need reminding of a lot. After hearing and seeing all the damage that has happened through crazy tornado's not to far from home, I had developed an undeniable fear of it happening to us. A bad storm ripped through our area a few nights ago and I found myself shaking like a leaf! P reminded me that the "worse" that could happen would really be the best thing in our case, we would go to heaven! For some reason this didn't comfort me. It wasn't till the storm passed and I was able to evaluate through reflection during a sermon that my fear of the possible tornado was really a fear of death. Death only scares me when I develop the thought that I have not done "good" in God's sight and that could mean I was never saved, which would result in a death I would not want to face. If this were true it would definitely be something to be scared about. But after being reminded of the grace that God has extended through the death of Christ, I am saved not by my works, but by the shedding of Christ's blood. My works and goodness are worth nothing when it comes to my salvation. As the last words of Christ as he died on the cross proclaim, "Paid in full," my debt has been paid! I have no reason to fear!

God is so good! As I say at the end of every month...P and I are saying bye to May and HELLO to June, looking for God's provision in a number of decisions, and loving that we are apart of His plan.

The Parthenon From Our Hotel Room!

April 2011

2011-05-03T20:29:00.000-05:00

April showers bring May flowers is not turning out to be true this year. I have already experience three day of May in 2011 and if this is a pre-cursor to how all of May will be, the months must have been put in backwards when God was planning out 2011!

"leave me out of this packing buisness"

April was a trying time in our little family. We planned coming into this month that by the end of it we would be living in a new place. It is beyond me to think why we make plans. The pattern that we always ignorantly forget is; we make plans, God shows us His plan, and it always seems to be different than what we had in mind. If we aren't example of how stubborn and forgetful humans are, I don't know what is. As I look back through emails to confirm when our "home hunting" began it was mid-March when we first contacted a realtor to show us a condo. Through the end of March and ALL of April there was a consistent battle of us trying to take control and God reminding us that we aren't. He is so patient, I would have given up on us from the start! It wasn't till the last week of April (the week we planned from the beginning to move) that I think our lesson was learned. April was a month not only of trying times but also of gracious teaching by God.
So our bags and boxes are packed, just about ready to move and I can't wait. You would think after how many times we have gone through this process I would get more used to living amongst boxes for a couple of weeks but when it comes down to it, boxes make me a little sick!

can we say "addicted?"

April brought a new member to our family, and no we are not with child yet! P decided that it was a good time to finally get a SLR and we found a nice lady on craigslist that sold us her "almost new" one for a decent price! After talking about getting one for 2 years now, we finally have one. Ironically, the original intent of the camera was for my use, but in all actuality P has had that thing glued to his hand anytime he isn't studying! I have been haunted by having a camera in my face everywhere I turn! Needless to say, pictures will be better quality from here on out, and hopefully my food/recipe blogs will start back up!

Speaking of recipes, the adventures with sourdough have now begun. Having a sourdough starter is much like having another member of the family. I feed it regularly, keep it at a good temperature, and even play with it sometimes. I am happy to say that he even produced my first real "sandwich-able" bread without a bread machine! I say that because any time I have attempted to make good soft sandwich bread it has been a failure. Believe me, I live with what seems to be the connoisseur of soft sandwich bread and even he deemed this the best bread I've made!

a little bit lop-sided but oh so good!

not again!

Easter was a treat! We spent most of the weekend packing, however we did get to attend the new church we have been trying out, spent some time at the Dallas Farmers Market, got some local honey, and walked a bit around downtown. Most of our extra time has been much the same. Packing, walking around, and enjoying the spring time weather. There are so many beautiful spots here in Dallas to explore.

All in all, as I look back at the blessings God has allowed in April, my favorite is the realization of how incredibly blessed I am to have the husband I do. Some may say its a coincidence, but I don't believe in those, God's providence has shown me countless times this month the man that He is shaping in my life partner. I sit back and see God's miraculous work through the things He is chiseling, forming, and even sometimes pounding out of my husband. What a blessing it is to be able to see God's work day in and day out. P is finishing up his first year at Dallas Seminary, what a proud wife I am. I am thankful to have a true partner that sticks by me through even the smallest struggles we have experienced lately.

May already has a lot on its plate and I know it will fly by. I realized just last night that there are times when we pray for "rough times" to pass by quickly but when I stopped to think about that, those are the times that the good really happens, why do we constantly wish them away with the short life we have, it seems like we are constantly wishing our life away. I've decided to stop, enjoy the roses, and the stench...I mean, God makes roses grow in manure doesn't he?!

We are saying good bye to April and HELLO to May, looking for God's provision in a number of decisions, and loving that we are apart of His plan.

taking a walk in the park...

March 2011

2011-03-31T06:20:00.001-05:00

Highland Park Wisterias

Spring Break and four leaf clovers were hear and now are gone. Honestly as I sit and think of what all went on in the 31 days of March my mind goes blank. I could settle with the "it was good" comment that so many do, however my goal here is to dig deeper so lets hope I can.
At the beginning of the month we were excited when my parents and sister's family came up for a wedding that just so happened to be a mile (if that!) from our apartment. Needless to say we got to see them all and very close! At one point all 6 adults, 3 children, and 3 dogs were in our small one-bedroom apartment, something I didn't think could actually happen! Their visit was great, a relaxing much needed time with family.

Dallas Arboretum

I am happy to report that the health issues I spoke of in my last months report have subsided and I am incredibly awed (if that's a word?!) at how God really provided despite my lack of faith. Through encouragement, prayer, and some good de-stressing techniques things are really looking up. Thanks so much for those that prayed, I am thankful that God chooses to show Himself faithful despite my ignorance and distrust in Him.

Benches at the Arboretum!

After a long Saturday of training for the CARES program that I mentioned last month, Patrick and I have decided that it may not be a good time to pursue this commitment. Although final decisions have not been made, we are praying about it and seeing that it might be better to focus on school and other time-consuming commitments that we have already signed up for! The program really seems to be good and have honorable motives so if anyone would be interested in something like this we would definitely promote it. That being said, P and I have been slowly looking for a new place to live here in Dallas as we will embark that adventure at the end of April. It will be here before we know it!

Throughout most of March I have been reading a book that was given to me called "Creative Counterpart" by Linda Dillow. A pattern seems to be forming, once I feel like I have read enough books on my role as a wife, God really shows me and lays a book like this in my hands. It has really been such a good reminder and I must say it has strengthened our marriage ten-fold through big hurdles and small details. I now realize how important these reminders are because I tend to forget a lot! It wouldn't surprise me one bit if God needs to remind me of my role my entire life!

Beautiful Tulips!

Well, Spring is here and the warm weather consistently pulls through, Kaepo got his "summer haircut" early this year and I think he is appreciative. There are beautiful blooms all over town and I was able to visit the Dallas Arboretum this last week, it was like walking around in Hawaii, amazing smells and vibrant colors. God continues to be faithful through seasons, and creative through nature. He is so good! Well, as I always say- We are saying good bye to March and HELLO to the Easter month April, looking for God's provision in a number of decisions, and loving that we are apart of His plan.

Spinach Mushroom Farfalle with "Feta"

2011-03-05T07:59:00.000-06:00

Dinner alone isn't always that bad. On Tuesday's and Thursday's P doesn't get home until 6:45pm, way too late for dinner if your me, so I usually prepare dinner, eat by myself, and have it ready for him when he gets home from Greek class! This past Thursday I got an email from the library that said the book I reserved almost 2 months ago was ready for me to pick up. Honestly I thought they had forgotten about me and my reservation must have gotten lost in the system, but after receiving the email I couldn't wait to stop by on my way home from work to pick it up. The book is by a blogger that I have followed for about 3 years. I really love her style of cooking, the ingredients she uses, (although sometimes they are way too expensive!) and her style of blog. When I found out she published a book, it took a matter of moments before I put it on reserve at our library. The book holds up to her blog, fresh looking, beautiful pictures, and all-natural recipes. As I sat down to my "thrown together" pasta, I thought, now this isn't too bad. If I have to have dinner alone, this is what I would want to enjoy with it. So here is to a good recipe and a good cookbook. Ironically, the recipe doesn't come from the cook book, as I made it up myself. But here is the book if you are interested- Super Natural Cooking

and the recipe-

Spinach Mushroom Farfalle with "Feta"

Ingredients:
8 oz Whole Wheat Farfalle
4 oz Mushrooms (I used white but I imagine any Italian style would work!)
2 C Fresh Spinach
1 Small Yellow Onion sliced thin
6 oz Extra Hard Tofu
2 Tbs Olive Oil
1 Tbs Italian Seasoning
1/2 Tbs Garlic Powder
Ground Fresh Pepper
Salt to taste (I used about 2 tsp)
1/4 C Red Wine Vinegar
2 Tbs Nutritional Yeast (optional- just adds a cheesy taste)
*of course for those that can eat cheese by all means USE FETA!

Directions:
1. The night before mix together Olive Oil, Italian Seasoning, Garlic Powder, Pepper, Salt, Red Wine Vinegar and Nutritional Yeast if using. Then crumble up the tofu and marinate it in the mixture for at least 6 hours. The longer you marinate, the more the tofu can soak up the flavor!
2. When your ready to make the dish, boil the pasta according to package directions. While your pasta is boiling, saute the onions in a large sauce pan, until almost soft and then throw in sliced mushrooms. Cook until mushrooms are slightly brown.
3. When pasta is done, poor cook pasta in with the onions and mushrooms and add spinach. Once the spinach has just begun to wilt, poor the tofu/marinate mixture on top and toss till everything is warm.
4. Sit down with your sweetheart or a good cookbook and ENJOY!

February 2011

2011-02-27T10:21:00.001-06:00

February, oh February where did you go? This month seemed to be (in my books) hardly there! We spent the first 2 weeks barely able to leave the apartment and the last two weeks trying to play catch up. I know this month is shorter from the rest but really?! It seemed more like a week! The short valentine month brought snow, and lots of it for us Texans. Not only was it a record breaking snow fall, (i think?) it was the most snow I have ever seen fall in my life (all 27 years of it), the most consecutive days our seminary has closed due to weather, and the largest planned rolling blackouts it the history of Texas! It would prove to be a unique month in my book. Needless to say, the temperatures rising to the 70's consistently was a nice finish to the month and I was happier than "peach pie" to wear shorts around our apartment!! It feels like Spring is here and I pray that it stays!!

Other than the remarkable weather, and to go with a record breaking month, I was able for the first time, that I can remember, not passing out when my blood was taken! After suffering from pain for the past 2 months I decided to finally go to the doctor in hopes that she would;

1. confirm what was ailing me,

2. give me medicine, and

3. assure me that would be the cure.

Ironically this routine is what I dislike about doctors: ailment, medicine, bye. Well, I got what I have always asked for, a real explanation (one I DID NOT want to hear), and a follow up plan (which did not include taking medicine). Leaving the doctor emotional, it took my sweet husband and a substantial amount of praying to realize the blessing that came from the lady in the white coat. Although it frustrates me beyond belief, my "ailment" is not something medicine will fix in a few short days, it's something I am going to have to trust God, lean on others, and slowly work on. I have a muscle problem that is said to be linked to psychosomatic issues. I came home feeling defeated, knowing at that time, there was NOTHING I could do about it because it's all in my head. Well, I was right, there isn't anything I can do, besides trust in God that this be something He wants to alleviate from me. I am thankful that its not a serious condition, just something that has been annoying for a while! If your willing, please pray, not only for my trust in God through this time, but my humility to seek help. Both of which goes completely against my current character, unfortunately.

Aside from all that craziness, Patrick and I have really enjoyed watching a fun TV series on Netflix called Psych! It has been our "past-time" this month and we have both had fun keeping up with it together!

We were able to visit family mid-February for my mom's birthday and also got to see family from Colorado which happens too little.

Patrick and I have also been accepted to a program called Apartment Life to be a CARES team. We start our training in 2 weeks and hope to be moved into a new apartment soon after. For those that are unfamiliar with the program you can check it out here- http://www.cares.org/. We hope this can be a ministry opportunity for both of us together while we are here in Dallas.

As I said in the last month update, we have been praying for the possibility to go to Africa and as of now it looks more like Patrick will be going without me. :( I am indeed saddened by this decision but know that this opportunity will be sooo good for Patrick as it will allow him to fulfill a required internship, not to mention see if this could be something we want to pursue post-graduation. I am truly excited for this opportunity weather I get to go or not!

I guess thats all for this month....As I said last month- We are saying good bye to February and HELLO to March, looking for God's provision in a number of decisions, and loving that we are apart of His plan.

An Ode to The Cast Iron Skillet

2011-02-18T14:05:00.000-06:00

I was tempted to deny my desire to blog about kitchen utensil but when it comes down to it, I just can't help myself. The Cast Iron Skillet. On Christmas I received, as what most thought- a simple, archaic kitchen devise to add to my growing kitchen utensil collection. But let me let you in on a little secret. The cast iron skillet is amazing. My first real one ever and from reading about them, it could very well last me my whole life...and then my daughter's (no that's not a hint), and her daughter's WHOLE life. Not only inexpensive, the cast iron skillet is a smart buy for those that want something that will last a long time. In fact, the longer you use it, the better it gets! :) How could you pass up using something that promises that? I have been reading research on how the Teflon in non-stick pans is harmful and surprised at how often they suggest you replace them due to the non-stick coating wearing off. The chemical found in the non-stick substance is called polytetrafluoroethylene, or PTFE for short. It has been tested that the chemicals used to make PTFE are extremely toxic. DuPont owns the trade mark of Teflon which is what the non-stick surface in pans is called.
Although DuPont responded to harmful effects of PTFE, "Teflon pans are safe so long as you don’t heat them above 500 degrees or use them in the broiler." The also said that you should not heat your non-stick pan empty- with obvious good reason. "In a test, the EWG placed three different PTFE-lined pans on three different stoves (electric and gas) and turned the burners on high. After five minutes, all three pans reached temperatures between 664 and 774 degrees."

After reading MUCH more on the subject, I decided to stay on the safe side and go back to what usually works; go back to the basics. It seems like all these "easy, quick methods" are doing us more harm than good.

Since receiving The Cast Iron Skillet, I have almost made it a decoration on my stove top, I use it so much!
Two recipes that I have recently made with it are; a healthy version of Cornbread, and Martha Stewart's Skillet Baked Chocolate Chip Cookie! Both with high reviews! :)

For more Information on PTFE refer to Revolution Health.

Oatmeal Apple Sauce Muffins- Soaked Grains

2011-02-11T12:18:00.000-06:00

I should call these muffins "Snow Muffins" because while I was making them it was snowing outside! :) Due to 4 inclimate weather days, I got a fair amount of cooking in! I have also spent a good time learning about soaking grains which has been a new lesson for me and I hope to incorporate it in my regular baking/cooking. It all started with a friend asking my opinion on the whole ordeal. I knew that it was a subject that had crossed my mind before, as I have soaked oatmeal in the past. When I went on a search to get her answers is when I found how much I really did not know! Since there was quite a bit of time to do research,(due to the snow!) I felt like I am somewhat versed on the subject and find it only suiting to follow through on a few recipes to see the immediate results that come from soaking. Although, I can't see how the benefits of soaking is doing IN my body immediately, knowing there has been research done comforts the cockles of my little heart! :)

"Unfortunately, whole grains contain phytic acid in the bran of the grain which combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. This makes it more difficult to digest properly. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption.
This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion."

This is a good short version of what I learned about soaking your grains! If you are interested in learning more I found a really good source of information through a new blogger that I have just added to my favorites bar! She not only has good healthy recipes but she also believes similar values as me. I am already blessed by her knowledge! Passionate Homemaking

As for the recipe;

Oatmeal Apple Sauce Muffins
recipe adapted from: Pass the Sushi

Ingredients:
1 cup rolled oats (not instant)
1 cup reduced-fat milk
1 tbs of either lemon juice or apple cider vinegar
1 cup whole wheat flour
1/2 cup unsweetened applesauce
1 egg
1/4 cup brown sugar
1/4 cup agave nectar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Nuts or raisins (optional)

Preparation:
1. Soaking- Combine the oats, flour, milk (i used almond milk) and lemon juice in a bowl. It's better to combined the oats and flour in one bowl then the milk and lemon juice in another. Let the milk mixture sit for a bit (basically like your making buttermilk) and then combine the two!
2. You will let this mixture sit for 12-24 hours on your counter (or I put it in my pantry to get it out of the way!) with lid on bowl.
3. When your ready to cook- Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.
4. Combine the applesauce, agave, and egg, and mix until combined in one bowl.
5. In a separate bowl whisk together the remaining dry ingredients.
6. Add wet ingredients to dry ingredients and mix until just combined. The add all of it to the flour/oat mixture, combining just until all is moist. There may be a few oaty lumps but that is okay!
7. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!** I added dried cranberries and loved the tartness!
8. Spoon batter into 12 prepared muffin cups.
9. Bake in preheated oven for 20–25 minutes.

I hope everyone is staying warm, and eating good! :)

Mexican Potato Bake

2011-02-04T05:33:00.001-06:00

*notice the handy dandy toaster oven?!

Why do potatoes always get such a bad wrap? No matter who you talk to if you mention potatoes as a healthy food they think your crazy. I'm here to advocate for my friend "the spud." Not only has he provided countless meals for my husband and I, he has always been faithful in being less expensive and readily available! Sadly potatoes are known to be unhealthy because a majority of people eat them as french fries, potato chips, or massively loaded baked potatoes. Leave it up to us to make something that is actually really good for you into a typical grease fest. YUCK! To much surprise, the potato actually packs a healthy punch of vitamin b6, fiber, and much more! For those who are interested, Vitamin B6 is necessary for the creation of many neurotransmitters including serotonin-which makes you happy :), melatonin- helps you sleep :)zzz, and epinephrine- helps you respond to stress : O ! When you get all happy and eat a potato, make sure you eat the skin as well (after washing of course!) That skin contains concentrated amounts of fiber which we all know helps with cardiovascular and digestive health! More than that, recent research has shown that the skin on potatoes rivals the phytochemicals found in broccoli, spinach, and brussle sprouts, with over 60 phytochemicals and vitamins woohoo!! More on potatoes health benefits check out this website!! POTATOES!

After strolling through Kroger the other day i spotted a sale on yellow potatoes which we like more because the skin is more manageable to eat! I also had a big craving for Mexican food (when do I not?!) so the potatoes and my love for Mexican came together in a self-created dish I call- Mexican Potato Bake! Here is one recipe that you can incorporate the healthy potato with healthy toppings to make a great meal! Wow I sound like a potato commercial don't I???

Mexican Potato Bake

Ingredients-

2 1/2 lbs of yellow potatoes (carefully washed)

garlic powder

cumin

salt

pepper

chili powder

olive oil spray

salsa

avocado (or guacamole if you don't feel like smashing it yourself)

yogurt

ground chicken or turkey

low fat cheese (or veggie cheese if your lactose intolerant!)

Directions-

1. Slice the potatoes in 1/2 inch slices and arrange slices on a olive oil sprayed baking sheet.

2. Sprinkle the potatoes with all the spices until they look happy and colorful!

3. Bake in a 350 degree oven until soft and a little brown.

4. While baking, cook your ground meat on stove until fully cooked and towards the end sprinkle in more of the same spices you put on the potatoes.

5. Pull potatoes out of oven, turn up oven to broil, top potatoes with your choice of toppings and broil for about 3-5 minutes!

Topping Ideas:

I topped P's with wholly queso (found in the natural refrigerated section), the ground meat, salsa, and a bit of yogurt.

I topped mine with veggie cheese, salsa, veggie ground meat, and guacamole.

*I would recommend not putting the guac or yogurt on until after all toppings have been heated!

One last interesting fact of the friendly spud- The Potato has been Grown in Space!! In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space.

January 2011

2011-01-29T09:03:00.000-06:00

*picture courtesy of Deep Well Bridge

The first month of 2011 is almost gone and I am pleased at the outcome. As I had said in a previous post, I hope to keep up with evaluating things that are going on with me and my family on a regular basis. I do this in hopes to be more aware of God's grace and my need for continual growth. P started his second semester at DTS while I started my first. I couldn't be happier with the way God has allowed a decision, by my husband, be such a BIG part of my own life. Honestly, if there were one thing I could suggest (since we are only 5 years experienced at this whole marriage thing) as a benefit to unity in a marriage, it would be to totally involve yourself in your spouses endeavors. It hurts to see marriages split by one delving heavily in a life changing experience when the other is headed another way or doesn't care to partake in that experience along side. God has allowed me to really enjoy and take delight in my husbands (now our!) adventures and I am so thankful!
This semester brings for me, BE 101! It has been brought to my attention that students and professors at DTS speak of classes not by their actual name but by the registration code. Strange, I know, but I have followed suit, seeing as the other night someone asked me what I was taking and all I could get out (forgetting the actual name of the class) was BE 101! For those that don't know, that is code for Bible Study Methods. Nothing major or profound has come out of my studies, although it is nice to be getting back into the study habits and learning a deeper/accurate way of studying the Bible.
Not only did January bring a new adventure in starting school, I also felt like God has shown me, who am I kidding?, he is still showing me! to be content and even joyful in the situations He has allowed. We have experienced a few "highs" and "lows," making the month seem rather "roller-coasterish" but through those times I have been thankfully reminded that He chooses and allows those things to happen. By me submitting (only in attitude and reaction, considering I don't have much of a choice otherwise) to His sovereign will and knowing that He is good and has His best in mind, I am free to accept, with peace, whatever He allows. I find it humorous that every time something goes "wrong" or opposite of what we feel should happen we react like someone wronged us or we should deserve better. Our frustration turns into anger and bitterness when the situation gets "worse". Selfish desires and a selfish mindset is what I feel like causes these reactions. We get caught up in our own world so much that we forget that this world is not about us, shocking, I know! I am by no means in a state of extreme hardship but I found that even the simplest frustration's or "hick-ups" would cause a complaining, ungrateful attitude, which obviously came from my heart. My prayer is that God will continue to show me His sovereignty, my selfishness, and allow for joy in the midst of trials and unforeseen circumstances! A joy that comes from delighting in Him and knowing that the God I serve is trustworthy.

Other January excitement included-
1. Getting a new (to us!) washer and dryer!!!! We went a whole month without a dryer and it definitely was one of those trial times! I am soooooo grateful for our new purchase!
2. P picking up a few more side jobs- God is providing!!! :)
3. Reconnecting with our small group this month, which was great. After a long break over the Christmas holidays, I realized how much that part of our life is beneficial.
4. Buying kale for the first time! See last post for news on that!
5. A decision to try new foods which allowed for not only my first kale buy but also my first tempeh experience. I think I'm sold on both!
6. A visit from a friend that we hadn't seen in a long time. She stayed for the weekend and it was so nice to catch up and enjoy her and her daughter! :)
7. Being presented with the possibility of going to Africa this summer! A big prayer but, to our surprise God has been reminding us, in interesting ways, left and right.

We are saying good bye to January and HELLO to February, looking for God's provision in a number of decisions, and loving that we are apart of His plan.

Kale and Butternut Squash Salad

2011-01-21T06:12:00.000-06:00

Picture thanks to FitSugar

I know that it is common for me to start a blog with "believe it or not" but I can't say it any other way! Believe it or not, I have never (until now of course) tried Kale. I am baffled myself...each time I try a recipe or food that continually comes up in blogs I read or people I talk with for the first time, my initial reaction is, "why am I just now trying this??" Kale has been a newly recognized food (at least as far as I can tell) that I plan on incorporating as much to my diet as financially feasible. It was on sale this past week at one of my favorite groceries and I finally decided, what the heck! With no recipe in mind, I gave my creative side a chance to experiment. I am beyond pleased with the results and as I type this in the morning, I cannot wait until I can indulge yet again on this creation for lunch!

I was recommended a really awesome book, " The World's Healthiest Foods" by someone I recently met. The book is rather big and expensive so naturally I decided to rent it from the library (for free!) before deciding if it would be worth the investment. I have since decided that this book is chock-full of fascinating information!! I really enjoy looking up the different foods it highlights as I sit to eat them...learning of all the benefits the foods being ingested are doing for my body! woohoo! Not only does it go through each foods health benefits but it also lets you know the most nutritious way of cooking the particular food.
Kale (as the feature of this blog post) is upheld as having the most concentrated source of the carotenoids lutein and zeaxanthin of all foods. I know, mumbo jumbo to those that unaware of what these carotenoids do! Basically they

"act like sunglasses, filtering ultraviolet light and preventing damage to the eyes from excessive exposure to it. Studies have shown the protective effect of these nutrients against the risk of cataracts. In one study, people who had a diet history of eating lutein-rich foods like Kale had a 50% lower risk for new cataracts." -quote from "The Worlds Healthiest Foods"

I am one that suffers from poor eye sight and have the potential for cataracts. Thankfully, the last time I went to the eye doc. they said my eyes had improved...I owed it all to my carrot consumption. I guess next time we will see if I can pay tribute to Kale! :)

Kale and Butternut Squash Salad

Ingredients:
bunch of kale
medium sized butternut squash
a tablespoon or so of olive oil
salt
roasted pumpkin seeds
apple juice sweetened dried cranberries
1 avocado diced
creamy balsamic dressing (click on name to direct you to recipe)

Directions:
1. Dice butternut squash and toss with a bit of olive oil and salt. Place on a baking sheet and roast squash in oven for 45-50 minutes at 350 degrees.
2. Rinse and slice kale into strips. When butternut squash is just about done toss the kale in the oven for the last 5 minutes or so to soften it up a bit. The longer you put it in the softer it will get, you want it to still be lettuce like for this recipe so don't overcook.
3. Place slightly cooked kale, roasted butternut squash in a bowl and toss with dressing.
4. Plate kale mixture and top with avocado, a sprinkling of pumpkin seeds, and cranberries.

I honestly couldn't get enough of this salad. It was simple, tasty, and nutritious. I could go on about the health benefits of the other ingredients but I guess that will be on another post!

And now about the shirt- ummm...who wouldn't want an awesome shirt like that?!?! I love it! ...and it was much better than the sad picture I attempted to take. :)

Roasted Tomato, White Bean, and Barley Soup

2011-01-15T07:47:00.000-06:00

For those of you who are unaware, it has been stinkin' cold in Dallas the past- WAY TOO LONG! Our week started off with snow- beautiful, white, crisp, light, glowing, (i can't say enough) snow. As I walked into work on Monday morning, my breath escaped me as I stopped in awe of God's beauty through something so seemingly simple yet when really thought about, extremely complex. I don't see snow often but when I do, I am always reminded of how creative God is. I love it.
The day went on and "the white stuff" went away...the rest of the week? Cold enough too snow but nothing produced. Freezing, stinking FREEZING weather. Don't worry, this post isn't a complaining post, I'm only informing you to set up the scene for the imperative recipe that was ironically schedule to be made almost a month ago! : )
Roasted Tomato, White Bean, and Barley Soup. I couldn't tell you if this soup was truly good because as I oooed and awed over it my mind couldn't get past the warmth it made my body feel to really decide whether or not the soup actually tasted good! Thankfully my husband was able to get past the warmth and compliment me on how good it was.

Roasted Tomato, White Bean, and Barley Soup
(especially good for those biting cold winter days)

Ingredients:
1 cup pearl barley cooked in 3 cups water for about 50 minutes
1 medium onion, peeled and diced
2 medium carrots, trimmed and diced
2 stalks celery, diced
5-6 cloves garlic, peeled and minced
2 cups diced fire roasted tomatoes (1 15-ounce can) (I used Muir Glen- Fire Roasted with Green Chilies)
4 cups vegetable stock or chicken stock
1 tablespoon nutritional yeast (I'm sure would be fine without if you don't want to buy just for this recipe!)
2 cups cooked white beans,
1 tablespoon soy sauce
salt, pepper
1/2 cup chopped parsley

Directions:
1. Cook the barley and set aside.
2. Heat a little bit of oil in a roomy, thick-bottomed soup pot, add the onions and sauté on medium-high heat 3-4 minutes. Add the carrots, celery and garlic and sauté another 3-4 minutes.
3. Add the tomatoes, nutritional yeast and 4 cups chicken or vegetable stock and bring just to a boil, then turn down the heat and simmer half an hour or until the vegetables are fully tender.
4. Add the beans and barley and simmer 4-5 minutes. (The short time is imperative unless you want thick, non-soupy soup- the barley soaks up all that broth if cooked too long)
5. Just before serving, stir in the parsley, reserving a tablespoon for the garnish. Yields six generous servings.
*Recipe originally from Macro Chef but tweaked quite a bit!

As we sat and ate the first serving of this soup, I pulled out my laptop to look up the health benefits of barley. I was extremely surprised at the fiber content in barley!! It passes up oatmeal, raspberries, rye (the commonly known fibrous foods) check out the chart below on grams per serving. The website i found this on is so informative, if your interested to know more about the health benefits of barley (or ANY FOOD) check it out- WHFoods

Oatmeal, 1 cup 3.98g
Whole wheat bread, 1 slice 2g
Whole wheat spaghetti, 1 cup 6.3g
Brown rice, 1 cup 3.5g
Barley, 1 cup 13.6g
Buckwheat, 1 cup 4.54g
Rye, 1/3 cup 8.22g
Corn, 1 cup 4.6g
Apple, 1 medium with skin 5.0g
Banana, 1 medium 4.0g
Blueberries, 1 cup 3.92g
Orange, 1 large 4.42g
Pear, 1 large 5.02g
Prunes, 1/4 cup 3.02g
Strawberries, 1 cup 3.82g
Raspberries, 1 cup 8.36g

Of course, Patricks only comment to this is- "Great, we are going to the symphony tonight and I just ate a bowl full of the fartiest food out there!"

Toaster Oven Happiness!

2011-01-07T17:09:00.000-06:00

It has been a while since I have posted about a kitchen appliance. Since the new addition of a special one a few weeks ago, my desire for such a post has increased more and more! To my surprise Christmas brought more kitchen accessories than expected. Lavished with new pots, dishes, handy baking items, even grape seed oil, without a doubt I would deem my Christmas; a "kitchen spoiling," and I loved every bit of it! One special addition to our kitchen was a toaster oven! For over a year now I have commented on how much I wanted to switch from microwaving to toaster ovening (if you can call it that). There have been so many times I have pulled something out of the microwave and thought, that totally ruined my well-prepared meal, what a shame.

Although I have yet to figure out all the wonders of the handy dandy toaster oven, I am already impressed. You can tell just by the smile that crosses my face when I glance his way as I enter my kitchen. Call me a dork, good kitchen appliances make me a happy girl.

My desire for using a toaster oven came from reading so much information on what microwaves do to your food nutritionally not to mention what the altered, zapped "food" does IN your body. You may think it's a little much for me to be that paranoid, but after reading studies and watching You-Tubes...I'd at least prefer to use it less.

Not only have I committed to using the microwave less as a new years "resolution" (i put that word in quotes because I am still unsure if it is the correct word to use in many cases), I have also decided to revamp and tidy up my blogging. Hopefully, since sometimes plans don't go my way, I will blog more recipes with an emphasis on the nutritional benefits of a particular ingredient in the dish. Learning more about goals have given me a desire to have a more focused idea of the blogging that happens here. So, here's hoping! I also have a desire to express the things God is doing in my life through experiences, and teachings He allows. That being said, once a month I plan on posting about what He is doing in the life He's given me. I really hope that this all comes to fruition, I guess we will have to see!

Oreo Cheesecake Squares

2010-12-30T17:03:00.002-06:00

How about one more post for 2010?

To celebrate P finishing his first semester I wanted to make him a special treat (or all of his treats special?!). Since he loves oreo's and I had cream cheese that needed to be used (which is what drives most of my cooking adventures) I made Oreo Cheesecake Squares!
These went great with our Christmas date night.
Every year P and I have a special date night for our Christmas present to each other. This year we did something different and I think both of us enjoyed it so much that we may make a tradition of it! We actually went out and bought a good/different meat and the rule was that we were not going to be overly concerned about how much it cost (even though we both knew we had to choose something within reason!) and I wasn't going to use coupons to get it! haha We also both chose the side we wanted and a salad! I made the sides and P grilled. It was absolutely divine!!! I chose Mahi-Mahi with butternut squash and P had a Rib-Eye and mac & cheese. The greatest part was that we had enough to make it into two meals :). There are times it is nice to go out for a dinner and be served but really, to be completely satisfied, I would prefer to make it myself and get what I really want...call me crazy.
Back to the cheesecake though, the recipe turned out great and it was rather simple. It made me smile when p came in to gander at what was being cooked and when he was told...he stayed to watch! Here is the recipe if you want to give it a go-

Oreo Cheesecake Squares
Ingredients:
For the crust:
23 Oreo cookies (although I used an organic kind similar to oreos)
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature (I used yogurt here bc that's what I had)
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies (see above)

Directions:
1. Preheat the oven to 325 degrees F. Line an 8 X 8 baking dish with foil.
2. To make the crust, place the cookies in the bowl of a food processor. Process, pulsing, until the cookies are finely ground.
3. Add in the m elted butter and pulse until the cookie crumbs are moistened.
4. Transfer the moisture to the prepared baking pan and press the crumbs into an even layer over the bottom of the pan.
5. Bake the crust for 10 minutes, then set aside and prepare the filing while maintaining the oven temp.

To make the filling;
1. Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes.
2. mix in the sugar until well combined. Blend in the sour cream, vanilla, and salt. Beat in the egg and egg yolk on medium speed until incorporated, scraping down the bowl as needed. Stir in the chopped cookies with a rubber spatula.
3. Pour the cheesecake batter over the crust, smoothing top with a spatula. Bake for about 40 minutes until the cheesecake is set around the edges but slightly wobbly in the center.
4. Transfer the pan to a wire rack and let cool about 1 hour to room temp.
5. Cover the pan and refrigerate until well chilled, about 3 hours.
6. When ready to serve, lift cheesecake out by the foil and cut into squares. Make sure you store this in the fridge IF there is leftovers! :)

Recipe by: Annies-Eats.com

Fluffy Homemade "Mallows"

2010-12-24T05:14:00.036-06:00

Merry Christmas Eve!!

I can't believe it has taken me so long to make these. It's always the recipes that you make a mental note more than a million times to make, that turn out so darn good! Finally, after probably over a year, I got around to making homemade marshmallows. Whatever possessed me to, I will never know, but the other morning I was going through my usual routine of gandering at recipes and found one for cane syrup.

Okay, now that I'm recollecting, the reason that I have been so hesitant to make marshmallows is that EVERY recipe I come across for them involves corn syrup. As I pass the bottles of corn syrup at the grocery store the thought crosses my mind to get it, but my body won't follow through and actually pick the stink'n bottle up. Something about corn syrup (high fructose or not) repulses me.

Well, back the story, I found a recipe for cane syrup which can be used as a replacement of corn syrup! A light bulb went on and I quickly found a recipe for marshmallows and got to work, (at 5am mind you) by 9am I had marshmallows! The homemade cane syrup wasn't the easiest thing to make, especially since my (you would think) handy dandy Pampered Chef candy thermometer was failing on me...I still think it was by the grace of God that the second batch actually turned out enough to make the marshmallows. And when the marshmallows turned out, I was SUPER excited!! They are just like what I said in the title "fluffy" and "mallowy". I am most certain that a small rodent would mistake it for a nice comfy pillow if he were to come across them! haha

If your adventurous...here is the recipe for the mallows...and if your REAL adventurous follow this link for the cane syrup recipe! Merry Christmas!!

Fluffy Homemade Mallows

Ingredients:

About 1 cup confectioners’ sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup <-- As I said above, I used cane syrup!
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe
even some food coloring for tinting)

Directions:
1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4.With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
5. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) 7. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

recipe by: smitten kitchen, originally from Gourmet

Grace Continually Received...

2010-12-19T08:53:00.008-06:00

This specific post is unlike any other I have offered. Yesterday my amazing husband officially completed his first semester at Dallas Seminary. My eyes well up with tears as I sit and type this. I don't think I can express how proud I am of the amount of work, thought, dedication, and time he has devoted to even just one semester. And all that only by God's grace.

We both knew starting this past fall that we (I say both him and I because really it affects both of us!) would experience a life change for the next 4 1/2 to 5 years, but the amount of grace that God has extended in only this first semester is more than we expected in his entire school career.

It would be false of me to say that the journey so far has not been hard. I look back over the last few months and think of the struggles God has allowed through jobs (or lack there of), arguments, late nights (or early mornings), uncomfortable environments, new places, and "home" sickness. But, when I honestly recollect the struggles ... they all pale in comparison to the amount of grace and love we have experienced since starting this adventure.
We have heard and know that the life we are living is uncommon, not favored, or sometimes rejected. I guess that's what you choose when you choose to follow the will of God.

P off to his first day of school!

Here it is, the end of 2010 and most would look back and contemplate what they have accomplished. In reality what should be thought of is the amount of grace you have received, and what have you done with it. If there is one thing that I have been blessed to learn this past year it would be self accomplishments are nonexistent. We can accomplish or receive nothing with out the grace of God.

I thank Him for the grace of;

1. My job at Dallas Seminary- the high calling of being apart of furthering God's Kingdom through a school that sends countless missionaries into the world in one way or the other.

2. My husband- we have learned so much this past year together, I still question why God allowed him as my life-time partner.

3. Family- for their love and support in more that one way!

4. Friends- old ones that still encourage and new ones that are eager to engage!

5. Most of all; my salvation- I don't think I will ever fully grasp what I have through the salvation God has extended to me.

Fun times with friends!!

I say good bye to 2010 and laugh at the crazy things that have happened; Kaepo learning the difference between growl and bark, our fun trip the the emergency room when I almost cut off my finger, the three...no seven jobs that I have had, and two moves (which may be an all time low for us!).

Somewhat speechless, I take a deep breath and face 2011 with the comfort of knowing whatever happens, my God is in control of each and every situation. I look forward to being a student at DTS (yes I am doing it too!) starting in January, encouraging my husband through his career as graduate student, and to move as little as possible !! : )

I hope and pray that every one's Christmas and New Year's is full of the realization of God's goodness and grace!

Freshly Ground Peanut Butter!

2010-12-10T19:52:00.005-06:00

Christmas treat testing is actually coming to a close!! I only have one more week until the bake-a-thon happens. Crazy. This next recipe is not really a recipe...but I am love with the end result. A few years ago my Mimi let me borrow her heavy duty, major, mumbo jumbo, juicer. You would think that juicing yummy fruits and veggies would be the most "fruitful" thing that resulted from my borrowing but, no. The only thing that I really use it for (which is actually quite often) is peanut butter!! We have had the pleasure of fresh ground peanut butter for a few years and I don't think that there is any possible way to turn back. It baffles me to think that people actually consider the store bought (I wont mention any brands) kind, peanut butter! Its a crying shame!!

A few days ago I decided to do a fun taste test. I prepared 4 different kinds of peanut butter after grinding a big batch and had them ready for P when he got home that evening from babysitting. Yes, my husband babysits! :) (you got to do what you go to do right?)

Each bowl had a different colored toothpick that I strategically labeled on my dry erase board.

Green = Maple Peanut Butter

Red = Cinnamon Peanut Butter

Yellow = Coffee Peanut Butter

Blue = Spicy Peanut Butter

I was so pleased when my husband came home and was really excited about doing the taste testing. After the round of tests, of course one weighed out to be the best and the bowl was then devoured! haha That's when I decided this particular flavor would be given as gifts! Now who wouldn't want gourmet freshly ground peanut butter as a gift??

You might be wondering which flavor won...I think I may keep it a secret till I pass them out at Christmas! :) I must say thought, none of the flavors were rejected!! Peanut butter rains supreme in our house!

Ginger Snaps

2010-12-06T18:43:00.003-06:00

What a novel idea...a recipe for ginger snaps that actually SNAP! For a while now I have perused through tons of ginger "snap" recipes that proudly claim to be soft cookies. What is this world coming to?? Soft ginger snaps? Well, I am pleased to say that I have finally found a recipe that provides the snap in ginger snaps. This has been the first Christmas treat I have made this year that has been hard for me to stop eating. I really really liked them. Seeing as most people prefer the soft cookie (my husband included) I figured that bringing them to a potluck would be a sneaky way for me to make a batch and end up with most of them at the end of the night! :) Well, sadly I was mistaken. None came home, but without a doubt I will be making these again! If your looking for genuine ginger snaps, here is your recipe!

Ginger Snaps

Ingredients:

1/4 C unsalted butter at room temp.

3/4 C + 2 tbs granulated sugar plus some for coating!

1 large egg beaten

1/4 C molasses

1/2 tbs balsamic vinegar

1/2 tsp pure vanilla

2 C + 2 tbs all purpose flour

1/2 tbs baking soda

1/4 tsp salt

1 tsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp cardamom

1/4 tsp freshly ground black pepper

Directions:

1. Heat oven to 375, cream the butter and sugar in a large bowl with an electric mixer on high speed. Lower to medium and add eggs, molasses, vinegar and vanilla.

2. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper.

3. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

4. Place dough on a sheet of plastic wrap and form into a log that is about 2 inches in diameter. Wrap and chill for about an hour.

5. Slice each log into disks, 1/2 inch thick and dredge in a bowl of sugar to coat.

6. Place on a parchment or foil-lined baking sheet 2 inches apart and bake until crinkly around edges, about 14 minutes. Let cool on sheet for 5 minutes before transfer to wire racks to cool completely. Or if you are in my freezing apartment they will be ready to store after 5 minutes out of the oven!! :)

Christmas giving rating-

1. wowza taste- man oh man, I have already said it...but these are GOOD! I would give it a 9.5 (just cause nothing is perfect!) but P rated them an 8.

2. packability- GREAT! they definitely stack well and stay in good shape through the boxing process. 9.5

3. cuteness?- well, they look like gingersnaps...I guess there have been cuter treats so I will give this a 7.

4. expense- I am going to go with an 8 on this and that's because I am picky about my ingredients. These cookies were almost completely organic from what I had in my pantry which was awesome! I'm convinced however that if you are making them from non organic ingredients...they are pretty dang inexpensive!

Pumpkin Spice Granola

2010-11-28T10:58:00.004-06:00

I hope everyone had a great Thanksgiving Day! P and I had a really good visit with our families and ate enough to last us for the week so we have planned a week long fast! HA just joking. One thing that I realized just last night was, now that Thanksgiving is over, the pumpkin season is officially over :(. It really made me want to cry as I took town my three sweet pumpkins that were part of my "fall decorations". P and I were both excited to finally pull out the Christmas lights and officially start the season...but after seeing the those sweet guys perched up my shelf I had second thoughts about ending the pumpkin season...
As an ode to my sweet orange friends....

God made your season fall

My most favorite of all!

If I had my way, you'd be here all year

But, His plan was to make you special and dear.

To those who notice His blessings above

It's evident that your made special with His sweet love.

Although your bitter, I know you as sweet

Those who could care less see you as a simple treat.

Your orange glow is contagious when eaten so much

I must say- You are truly a work of God's creative touch.

Here is a also a good recipe that I will undoubtedly use throughout the entire year. I have toyed with the possibilities of making a batch or two to share with friends and families over the holidays as well!

Pumpkin Spice Granola

Ingredients:

2 C puffed rice

1 1/2 C Oats (not instant)

1/2 C nuts (I used pumpkin seeds and cashews but I'm sure pecans or walnuts would be just as good!)

2 tsp pumpkin spice

3 Tbs pumpkin puree

3 Tbs apple sauce

2 Tbs coconut oil (melted)

2 Tbs agave nectar (or 3 depending on how sweet you like your granola)

1 tsp vanilla

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. On a baking sheet spread the oats and any nuts that are not already roasted. Bake for about 10 minutes or until everything is nice and toasty.

2. While the oats and nuts are toasting, mix together the spice, puree, oil, apple sauce, agave, and vanilla.

3. In a large bowl combine first the toasted oat mix with the puffed rice. Then poor the liquid ingredients and mix well.

4. Spread mixture on the baking sheet you used to toast your oats and put back in the oven for about 15 minutes or until the granola is starting to crisp and look toasted. It will get crunchier after it cools off after you take in out of the oven.

For Christmas giving sake I will rate this recipe-

Taste- does the fact that I have made at LEAST 5 batches of this stuff for snacking on tell you anything??

Packability- Can't get any easier than putting it in a bag or jar and closing. I give it a 10 in this area.

Cuteness- well, its not the best, but seeing as the packaging is so versatile, you could really make it look cute with how you present it! I say 8.

Cost- Not really bad considering how much the different ingredients make. I would suggest buying from the "bulk" section at the grocery for most of the ingredients. The fact that all of the ingredients are super healthy says a lot for how much your paying. I'm sure you could get away with cheaper (less healthy) alternatives.

Pumpkin Spice Sugar Cookie Bars

2010-11-21T09:29:00.000-06:00

This past week goes down in history as the first (yes, VERY first) time I have ever cooked an actual pumpkin. It was a momentous occasion...I almost felt like a criminal as I split the guy in half and stuck him in a 400 degree oven. The friendly orange "family member" sat so sweetly on our bookshelf for a few weeks ...much admired by a pumpkin lover such as me. It was a tragic process but well worth the plentiful bounty that came from it. Not only did I get more than a can equivalent of pumpkin puree but I also roasted pumpkin seeds for the first time and, can I say...I love pumpkin seeds.

The past week also marked the start of my tendency to turn orange. Yep, it's that time of year that I have to be conscious of how much beta carotene I consume. If I don't, I am liable to turn, as I like to call it- a golden hue...or as others claim- (laughing the whole time) a putrid orange!!!! Just kidding, no one has ever called it that, but I am not kidding about having to be careful of turning orange. P has said that the tint is developing already...

A recipe that has been on my "to make list" for a VERY long time is sugar cookie bars. They look intriguing enough to say, "yeah, those are fun looking" but when it came down to it, a sugar cookie is just so boring to me. Well, after roasting and pureeing my first pumpkin I decided to give this pumpkin rendition a go. I am not sure what all the hype is about. After making these, I concluded- a sugar cookie is a sugar cookie whether you make it in drop form, bar form, pie form, or even RARE form...
This was not intended to be on the test baking for Christmas treats so I won't be giving it a review other than, if you like sugar cookies- go ahead, make 'em. If you are indifferent- I wouldn't waist the expensive butter! :)

Pumpkin Spice Sugar Cookie Bars
recipe from: Good Life Eats

For the bars:
1 cup butter; room temperature
1/2 cup brown sugar
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup pumpkin
6 cups flour
1 tsp salt
1/2 tsp baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves

For the Buttercream:
1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
1/4 - 1/2 teaspoon ground cinnamon
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Directions:

For the bars:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves. Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined. Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined. Spread on a greased 13x18 inch baking pan.
Bake at 375 degrees for 10-20 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
For the frosting:
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Note: A half recipe fits well in a 9x13 inch pan, though when I tested this the baking time was slightly longer.

I know I must have seemed like a Debbie downer when giving my opinion on these. For the record P thought they were pretty good! I REALLY enjoyed the homemade pumpkin puree part! and extremely thankful the recipe only called for 1/2 cup of it!

Hope everyone has a safe, enjoyable, fun filled Turkey Day!! I will be busy trying not to turn orange!!

Whoopie Pies

2010-11-14T19:55:00.000-06:00

First things first. I was/still am, HIGHLY disappointed in a realization that happened this weekend. As crazy as it may be, I have never made or even considered making a red velvet cake. So, as you can probably imagine my utter disgust when it came to making "red velvet" whoopie pies. For those who were in the dark like I was...the "red" in "red velvet" is actually just food coloring!!!! AGH! I can't believe that something so well known and supposedly loved...gets its name because of food coloring! What a crock! That being said, the whoopie pies that I made this weekend are no longer "red velvet," they are chocolate...I refused to put food coloring in it .....call me crazy....

I have wanted to make whoopie pies for a long time...they show up a lot on blogs and recipe sites. I would always put it on a "to make" list but I haven't gotten around to them until now.

Chocolate Whoopie Pies with Cream Cheese Filling (originally red velvet)
source: Better Homes and Gardens

For the cake:
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar

1 egg

1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.) *I omitted*

Directions:
1.Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2.In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3.Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4.Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.

For the filling:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature

1 tsp vanilla

1.In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful no to over beat the filling, or it will lose structure.
2.Pipe filling in between onto bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

And for the ratings!

1. Taste - P gave it a B + which in my rating system would equate to an 8?!

2. Cuteness- Pretty cute...but not anything special. I would give it a 7

3. Packability- Seeing as the filling is perishable I would say this dessert belongs to the eat right away list. Why do I keep trying these?? I guess I'll give them a 4...the cookies held up to packaging!
4. Cost- Not to shabby (as if I would spend an exorbitant amount on ANYTHING!) I had everything on hand...the most "unusual" product is the buttermilk and if you don't have that, its easy to make with regular milk. I give this one a 8 on the scale in the cost department!

That's it for this week! Shouldn't my husband be a hand model???

Chocolate Snowcaps

2010-11-06T15:39:00.000-05:00

And the holiday baking has begun in the Pace house. We start with a snowcap recipe from Martha Stewart! I have decided that for the weeks leading up to my "Christmas Baking Extravaganza," I will make a new treat each week to actually test the recipe before-hand. I figure this will give me an idea of the better ones to make when I have plenty of time. Each recipe will have a rating based on 1. Taste, (duh!) 2. Cuteness, 3. Packability, and 4. Cost of Ingredients. By the time the actual extravaganza gets here I will know based on some pretty strict standards what will be the "best of the best" to give away! :) P was more than willing to participate as I proposed that he be in charge of the first rating. That poor man...
I have quite a few to try out but if anyone wants to suggest a recipe I will be more than willing to add it to the list!
Both P and I are more than ready for the holiday's this year. I feel like in years past the season has crept up on us unknowingly and before we could say "Merry Christmas" it was gone! For some reason this year...it's already been different. We bought LED Christmas lights this weekend and we are both itching to decorate ALREADY! :)
This first weekend of testing (as I said before) was on a M.S. recipe "Chocolate Espresso Snow Caps"
I changed up a few things but for the most part followed the recipe better than I normally do.

Chocolate Espresso Snow Caps

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso (I used nescafe)
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar (I used dark)
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

Directions:
1.In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

2.Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
3.Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

And now for the ratings!
1. Taste - P definitely had a hard time following my scale of 1-10 rule. He wanted it based on a A-F scale which almost eliminated his vote. I laid down the law and he never gave in...hmmm His rating on his scale was an A+ so I guess that would be a 10?
2. Cuteness- Definitely a cute turn out. I loved how they looked like little snowed on mountains. I will give it an 8!
3. Packability- 5. They are perfect when your moving them from baking sheet to plate and then serve, but when it comes to putting them in a box to give, I must say the powdered sugar gets everywhere and they are really too soft to transport.
4. Cost- 7. Not to bad, I had all of the ingredients on hand which made it easy for me!

Your probably wondering why I don't rate time and ease of making. Believe me, I thought about it, when it comes down to MY baking extravaganza though, those variables don't serve as a factor for whether or not I will make them! I'll spend both the time and "trouble" it takes to make something as long as I'm in the kitchen!! :)

Until next week...

Chocolate Mousse Pie

2010-09-27T20:49:00.000-05:00

You are NOT going to believe what this pie is made of...

Before I get to the pie, since I have neglected my "wannabechefmysti" blog-life it is only customary for me to apologize, yet again (as I'm sure this will not be the last time I do) for not posting. I am going to move forward with the intent to post out of desire instead feeling obligated. With that said, I regret to inform you that there have been quite a few GOOD recipes created in my kitchen lately that won't be blogged about! I guess you'll have to come visit me to find out the mysteries that happen in my mysti-cal kitchen.

Now onto the pie. Believe it or not, I can't recall ever making a chocolate pie! Please correct me if you find I am wrong...I seem to recall very few pies in my cooking life mainly because pies are normal. I tend to stray on the more different side. I guess this weekend I was feeling normal...or not?! I'd have to say this particular pie is NOT normal. P was thoroughly pleased with the results and he still has yet show suspicion in the ingredient list, I plan on keeping it that way. Please don't be skeptical after reading the recipe, live on the "wild side" and give it a go!

Chocolate Mousse Pie

Ingredients:
1 block firm silken tofu (GASP!) (12.5 oz - card board container)
1 1/2 cup semisweet chocolate chips (of course the kind without hydrogenated soybean oil it it!)
1 Tbs honey
1 tsp vanilla
1 graham cracker crust (of course, I made my own)

Directions:
1. Microwave the chocolate chips in minute intervals, mixing in between. It only took mine a minute and 45 seconds. Don't over microwave them because, believe me, it ruins them.
2. Poor the rest of the ingredients in with the melted chocolate chips and blend together. I found that using my hand held blender worked really well and it made for an easy clean up. Just don't blend your finger.
3. Poor the mixture in your crust, refrigerate for at least 2 hours so the pie will "set-up".

On the school front, P has been living the life of a student....studying, studying, studying. Kaepo has to remind him that there are times for breaks, especially when it involves him!!

Roasted Corn Chowder

2010-09-12T19:23:00.000-05:00

It's been 3 weeks since my last post and honestly it feels like just yesterday. Who know that YOUR HUSBAND starting grad school would require so much out of the wife! I have absolutely no complaints, we are enjoying and being blessed so much and I just hope that we take in all we can while we are here because, there is so much to experience. I feel like God has turned us into a sponge just to see how much we can soak up!
Just because I have been a busy woman doesn't necessarily mean I haven't been cooking! I mean, we have to eat right? Admittedly, the meals haven't been as extensive as they once were, but getting into the kitchen is still a must for me! The taking of pictures are few and far between but every once in a while I will step back and admire beauty that has to be captured. Thankfully, I captured this meal because it was delish! Some may think, soup? in the hot summer? in the hot, Dallas summer? Yep, I made soup and it was good. My thoughts were to have more of a gazpacho type of soup but P couldn't fathom cold soup and heated his. Either way we both enjoyed it, tons of flavor, tons of good veggies, and it was fairly easy to make with both tastes in mind. P's was a chicken corn chowder and I made mine a black bean corn chowder.
I don't blame you if this recipe gets put off till the weather turns more cool, but when cravings strike, weather doesn't matter...and in this case it definitely didn't.

Roasted Corn Chowder
adapted from Gluten-Free Goddess

Ingredients:
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
1 cup chopped tomatoes- I used Roma
2 chopped roasted green chilies (I used hatch because they were on sale)
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups torn cooked chicken pieces or black beans
Sea salt and ground pepper, to taste

Directions:
1. Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

2. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth.
3. Cover and bring to a high simmer. Lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
4. Add the coconut milk and cooked chicken pieces or black beans. Stir and season with sea salt and ground pepper. Heat through gently- please don't boil it.
5. Just before serving, add chopped cilantro and fresh lime juice. We also crumbled some tortilla chips on top with cheese for P and avocado for me!

Carrot Cake Pancakes

2010-08-25T20:06:00.000-05:00

Slipping vegetables in conspicuous places has got to be one of my favorite things! Not really, but I do enjoy it and I try to do it every chance I get. I have found that sweet things hide a "vegetable flavor" quite well. It has gotten to where P is leery of every dessert that I present to him and watch like a hawk every bite he eats. It must be my excitement oozing out or something? His first question is, "what vegetable or weird thing did you hide in it?" For some reason, I think that I can get away with being sly and not obvious but I guess he knows me oh too well. This recipe for carrot cake pancakes was an exception on my attempt at hiding. It was way too obvious with orange speckles hiding out in every bite but I thought the carrot flavor was subtle and needed (duh!) for the "carrot cakeness" to be replicated. Carrot cake has really never been a favorite of mine because most have coconut flakes which I hate. Not these, I made them to suit the taste bud of our family and they undoubtedly did. Topped with almond slivers and agave nectar, I'm wishing I had some right now. The ONLY bad thing about these carrot pancakes is, they promote my orange flesh tendencies, which has and can be a real problem!!

Carrot Cake Pancakes

Ingredients;
1 1/4 cups whole wheat pastry flour (or all purpose)
1/4 cup toasted chopped walnuts or almonds
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
pinch of ground ginger
1/4 cup agave
3/4 cup coconut milk
1 tablespoon coconut oil
1 1/2 teaspoon vanilla
2 large eggs - lightly beaten
1 cup grated carrot
1 tablespoon orange zest

Directions;
1. Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.
2. In a medium sized bowl, whisk agave, coconut milk, oil, vanilla and eggs together.
3. Add agave mixture to the flour mixture and gently combine with a large spatula. Do not over mix.
4. Fold in the carrots, orange zest and nuts.
5. Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with coconut oil. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit.* Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

*They turned out pretty thick compared to normal pancake batter but cooked through very well if you give it a little spread with your spatula.

Serve with agave nectar drizzled and roasted almond slices sprinkled! :)

Poor Kaepo has been really bored latley. Even when we are home, P's now studying and I'm usually cooking.

Pretzel Dogs

2010-08-21T19:00:00.000-05:00

Just so happened that I had half a batch of pizza bread in my freezer along with some organic chicken hot dogs, I got on managers special at Kroger, and when life hands you those two things, don't hesitate one bit, make Pretzel Hot Dogs!! For some reason, P and I both really like chewy bread. When you boil dough, it makes chewy bread! Pretzels are made this way, as well as bagels and neither of us are disappointed when I pull dough out of boiling water.
Back a long long time ago, at the infamous place P and I actually met and I worked, we served a sandwich that was made, not from fresh bread, called a "cafe sandwich". I was almost embarrassed every time someone would order it because I knew (being the bread baker) that this was the only kind of sandwich we served that the bread actually came out of the freezer already made and not fresh at all. The bread was toasted of course because it came halfway baked. It was a dense, chewy, unappetizing (at least to me!) loaf of chewiness! Just so happens that was P's absolute favorite sandwich and not long after he discovered it, the company got rid of those type of sandwiches! haha He would rave over that bread like you wouldn't believe. I guess it doesn't take but a chewy hockey puck to please him in the bread department!
Anyway...
I loved that the pretzel dogs were not only SO easy to make, they were a nice meal that I could make quite a few and it would last us for more than a couple of days. And believe me, they weren't chewy hockey puck dogs! We had a really yummy broccoli salad to accompany! I think this meal will be one I put on my "when we have kids" list. It definitely seemed kid friendly :).

Pretzel Hot Dogs
recipe adapted from Fake Ginger

Ingredients:
1 batch pizza dough
1 packages of organic chicken hot dogs (or any hot dog really!)
10 cups water
1/3 cup baking soda
1 large egg yolk, beaten with 1 tablespoon water
Pretzel salt (or kosher salt), for topping

Directions:
1. Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
2. In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
3. Place the dough on a greased surface, and divide into 8 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a hot dog. Pinch the ends together to seal the dough.
4. Boil the pretzel dogs, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
5. Place the boiled pretzel dogs back on a parchment lined baking sheets.
6. Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
7. Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving.

Skinny Figgy Bars

2010-08-19T06:55:00.000-05:00

I have never liked "Fig Newtons" so don't ask what gave me the desire to try this recipe. Yet again, flavored food ruined my perception of something REALLY good. The poor fig has had a bad light in my perception all because of the stupid "Fig Newton"! Not anymore. These are wonderful for a light breakfast or even a light dessert. Full of whole grains and fruit, sweetened with agave and dates, low-fat and dairy free! If you like figs, or even if you don't think you like figs, try these out, you could have a new favorite fruit!

Skinny Figgy Bars
recipe adapted from Fat-Free Vegan

Ingredients:
Filling:
8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
1 tbsp. agave nectar
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Asian Peanut Pasta Slaw

2010-08-17T07:19:00.000-05:00

Accomplishment of the week: I got my husband to eat cabbage! Some may think I'm wierd because a number of my so called "accomplishments" have to do with food, most of the time with vegetables and my husband, but I am willing to settle for small feats such as these, they truly make me a happy girl! So, why not?

Another cold salad to add to our dinner list. I can't express to you how much I love coming home and not having to put something in the microwave, on the stove, and especially in the oven. My short trip from work (10 minutes max) is just enough to make my internal temperature reach oh about boiling!!! These cold meals are very appreciated!

One thing I loved about this salad was the tangy Asian dressing, okay there was more that I liked: it has cilantro!, peanuts!, and cabbage! So many favorites of mine piled into one salad. P liked it a lot because it was very similar to a favorite Asian pasta dish that I make on occasion. So, stop reading and give it a go!

Asian Peanut Pasta Slaw

Ingredients:

1 medium head napa cabbage*

1 1/2 cups roasted, unsalted peanuts

1 bunch green onions
1 cup shredded carrot
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
8 oz cooked, cold whole wheat pasta (I used linguine)
shredded chicken (optional)

Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon agave nectar
1 tablespoon sesame oil
2 tsp chili sauce
1 teaspoon soy sauce (or more, to taste)

Directions:
1. Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.
2. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions, chopped cilantro, carrots, pasta and chicken (if using) with the cabbage, seasoning very lightly with salt and pepper.
3. Whisk the dressing ingredients until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
4. Toss with the cabbage. Garnish with a few more peanuts and serve.

*I tossed this the morning before we had it for dinner and it softened up the cabbage leaves a bit, which we liked!

Creamy Balsamic Dressing

2010-08-14T10:02:00.000-05:00

Creamy dressings are good, it's a fact. The thing is...they aren't necessarily good FOR you. Most are filled with things I can't pronounce, and dairy (which I despise). Unfortunately, my cravings are unstoppable and I all I keep thinking about is creamy, creamy, creamy!! The avocado dressing satisfied, and it will continue to, but for something more tangy I had to find a creamy balsamic that rivaled the dairy/unknown ingredient laden dressings you find at restaurants and in those plastic bottles at the grocery store! Something about that creamy balsamic clings to spinach leaves and counter balances sweet fruit in salads like non-other. My goal this weekend was to find a substitute that I could make at home! Unlike many seemingly unattainable food goals I have, this one was easy and simple and I must say incredibly satisfying! There is yogurt in this recipe and I know most dairy free people would be horrified to know that I don't consider it in my "dairy" category, only because my lactose free body can actually stomach it. For reasons beyond me, I can eat yogurt and because I can, I am! A few more simple ingredients in this oh so yummy dressing finishes it off and if your interested in trying it keep reading!

Creamy Balsamic Dressing
recipe adapted from Salad in a Jar

Ingredients:
1/4 cup balsamic vinegar
1 tablespoon light soy sauce
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon honey
3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different)
1/2 tablespoon extra-virgin olive oil.

Directions: (hard ones at that!)
Mix well. Store in refrigerator.

Cheesecake Brownies

2010-08-11T05:31:00.001-05:00

The no-oven streak has officially been broken. After 3 weeks of not using it, I broke down this past Sunday and according to P, it was definently worth every drop of sweat and penny spent. I thought I would make something special for dessert this week. P has definently let me know how much he appreciates it too, every night at dessert time he slowly eats one of his cheesecake brownies, puts his plate up, and exclaims "its dessert time!!" I'm not sure if he is on a sugar high and doesn't remember the fact that he tries that trick EVERY night or he thinks that trying every night, something will change?! Needless to say, these brownies are good! Not in the slightest bit "good for you" but I never promised to provide "good for you" dessert recipes! Unless your celbrating something special or decide to treat someONE special I would hold off on these. They are definently worthy of that once in a blue moon occasion. Very rich, very heavy, very chocolaty, very sweet, and for the sake of P- VERY scrumtious!!!

Cheesecake Brownies
recipe adapted from Annie's Eats

Ingredients:
For the brownies:
6 tbsp. unsalted butter, cut into pieces
4 oz. bittersweet or semisweet chocolate, coarsely chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chocolate chips

For the cheesecake topping:
8 oz. cream cheese, at room temperature
1 large egg yolk
5 tbsp. sugar
1/8 tsp. vanilla extract

Directions:
1. Line a 9-inch square baking dish with foil, making sure it goes up all four sides. Mist lightly with nonstick cooking spray. Preheat the oven to 350 degrees F.
2. In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth. Remove from the heat, then beat in the 2/3 cup sugar. Mix in the eggs. Add in the flour, cocoa powder, salt and vanilla and mix just until smooth. Gently fold in the chocolate chips. Spread the batter evenly into the prepared pan.
3. To make the topping, in a separate bowl beat together the cream cheese, egg yolk, 5 tbsp. sugar and 1/8 tsp. vanilla extract until smooth. Drop in large dollops evenly over the top of the brownie batter. Use a dull knife or spatula to swirl the cream cheese mixture with the chocolate batter.
4. Bake for 35 minutes, or until the batter in the center of the pan is just set. Let cool completely, then lift out with the foil and peel away. Cut brownies into squares. *P likes these straight from the fridge!

Chicken Salad made with Yogurt

2010-08-08T19:44:00.000-05:00

A day in the kitchen and I'm spent. I only wish that this blogging thing would go on auto pilot for at least a few days but, unless I sit down and get my brain to think creatively and my fingers to type, nothing gets posted and I'm behind. I have to say, those that not only cook, but take beautiful pictures are commendable but those who consistently blog is beyond me. Enough complaining, on to blogging!
P and I had a great weekend! It was hot but we managed! One fun thing that we did was a bike ride to Target! We finally got helmets this weekend so we would be legal riding up and down the streets of Dallas so that's just what we did, downtown Dallas watch out! We were out for about an hour and a half and walked in our apartment drenched in sweat. Poor Kaepo got left out on this adventure and we both think he knew it because for about an hour after we got home he whined. :(

After such a hot bike ride, I'm glad that I chose a light, cold meal. Chicken Salad! I have looked up and down and all around for a healthy version of Chicken Salad. You will find yogurt based salads but they all have just a bit of mayo and I am anti-mayo. So, I decided to make one up on my own. With a combination of the things in our fridge and things that both P and I liked, I'm impressed with the outcome and wouldn't doubt it if I make this one again! That says A LOT! I am really enjoying these cold salads for dinner- it's nice to avoid microwave and they always seem like a nice complement to a hot summer day.

Chicken Salad with Yogurt
Ingredients:
1/2 C Greek yogurt
1 tsp garlic powder
1 tsp crushed dried rosemary
1 tsp Dijon mustard
1 tsp dried dill
2 tsp red wine vinegar
1 tsp salt
fresh ground pepper
pinch of sugar
2 C shredded chicken
1 large bunch of broccoli chopped
1/2 c red grapes halved
1/4 c sliced almonds toasted

Directions:
1. In a small bowl mix the first 8 ingredients (from yogurt to sugar).
2. In a large bowl toss together broccoli, chicken, grapes.
3. Poor the yogurt mixture on the chicken mixture and mix until everything is nice and wet.
4. Top with almonds and put on a bead of lettuce.

*I also sprinkled some feta on P's salad and cherry tomatoes on mine!

Whole Wheat Raisin English Muffins

2010-08-03T06:51:00.000-05:00

Wow, today is a momentous occasion for me! Not only did I complete my first day of work at DTS, I am now writing my 100th post! woohoo! 100 post down and lets hope, so many more to go.
My first day at the new job was great, I really think that this is going to be a good job! :) Thank You God!
I am also excited about a meeting that I have scheduled tonight, it is for an opportunity to cook for an elderly woman! Not only that but, she wants all natural, organic meals! So, for those who are willing, please pray for this opportunity, P and I are really hoping it will work out.

This past weekend was delightful. My days were spent relaxing, visiting with P's parents, getting a washer and dryer! getting new potted herbs (more on those later), and cooking. I really think it was the first weekend in a while that I wasn't anxious about the weekend being over! I hope it continues that way. As I mentioned in my last post, my goal of not using the oven, I was able to make English muffins on a griddle. English muffins have been on my "to cook" list for a while. When I found this recipe that called for them to be cooked on the stove top, it was obviously time to try them out. This version is a cinnamon raisin kind, next time I think I'll try more of a savory kind. P and I both really enjoyed them though and the recipe made enough for us to enjoy them all week!

Cinnamon Raisin English Muffins
recipe thanks to theKitchen

1 packet active dry yeast
1/2 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
1/4 cup canola or other mild oil
1 egg
2 cups whole wheat flour
1 cup unbleached white flour
1/2 cup raisins
3 tablespoons sugar
1 teaspoon salt
2 tablespoons yellow cornmeal or semolina

Directions:
1. In a large bowl, dissolve the yeast in the warm water. Add the milk, oil, and egg. In a separate bowl, combine the flours, sugar, raisins, sugar and salt. Add the dry ingredients to the wet mixture, 1/2 cup at a time to form a soft, sticky dough.
2. Dump dough onto a well-floured board and knead for 5 minutes until smooth. Place in an oiled bowl and cover. Set in a warm place to rise until double in size, about 1 hour.
3. Roll out on a cornmeal-dusted board until about 1/2" thick. Cut with a 3-4" cookie cutter or juice glass. Cover with a dishtowel and put in a warm place to rise another 15 minutes or so. Sides will expand and look cracked.
4. Heat a griddle (a cast-iron skillet would work well) over medium-low heat. Cook muffins on the hot griddle, about 7 minutes on each side.
5. Serve warm straight off the griddle, or slice in half and toast. Butter and honey would be divine.

Crock Pot Apple Dumpling Pie

2010-08-01T13:45:00.001-05:00

If you haven't noticed lately, it's hot outside. Not only is it hot outside but it has been incredibly hard for us to keep our apartment cool without paying a fortune in electricity. Our new apartment seemed awesome with it's big windows letting so much natural light in..that is until we got our first electricity bill and about had a heart attack. We immediately put an energy saving plan in place and have stuck with it quite well! Fans, light omitting curtains, energy efficient light bulbs, and unfortunately I have decided to stop using the oven. :( I thought at first, this will be an adventure! It will expand my creativity level beyond relying on the oven and I will learn new cooking techniques, blah blah blah... I MISS MY OVEN!!! It has only been two weeks and I feel like its been a century. I almost broke down this past weekend so I could make a dessert for my father in law's birthday. We had a couple of visitors over (p's parents!) and I wasn't going to let them leave without me cooking something that's for sure! I decided that the oven was going to have to be used...much to my surprise, I got creative at the last moment (the morning they were coming!) and used my crock pot for a fun apple dumpling dessert. I was scared, nervous, and very unsure of how it would turn out but it turned out great!! Save some energy yourself and give this interesting recipe a try!

Crock Pot Apple Dumpling Pie

Ingredients:
Pie Filling: *you could use canned pie filling but I wasn't having that! I made homemade apple pie filling!
3 braeburn apples- pealed, cored, and sliced
2 tsp lemon juice
1 cup water
2 tbs corn starch
1/2 tsp cinnamon
1/4 tsp salt
1 c sugar

Dumpling Dough:
2 1/2 Cups Flour
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon
2/3 Cup Butter
2/3 Cup Buttermilk
2 Tbs Cornstarch mixed with 1/2 Cup Water
2 tsp Vanilla Extract
1 Tbs Sugar mixed with 1 tsp Cinnamon, for topping.
Directions:
1. Make the apple filling by tossing the apples with the lemon juice, and set aside. Combine the other ingredients in a medium sauce pan and bring to a boil. Add the apples and bring to boil again. Cover and cook for about 8 minutes.
2. Combine all the dry ingredients of the cake and mix well. Add all of the liquid ingredients and fold the batter until just combined. The batter should be thick and nearly dough-like, as this will prevent the filling from sinking to the bottom of the crock pot.
3. Spray the inside of the crock pot with oil. Spread half of the dough in the bottom of the crock pot.
4. Poor apple filling on top of the bottom layer.
5. Dump globs of the remaining dough on top.
6. Sprinkle top with cinnamon, sugar mixture.
7. Cook with lid on, low heat for about 8 hrs or until the dough on top feels done!

Chicken Nectarine Salad

2010-07-30T05:47:00.001-05:00

If I could, I would call this salad, "beautiful salad." It was such a joy each night we had it, sitting back and looking at the colorful master peice that was before us. Creating this salad was so much fun, not only is it quick and healthy, it was so easy to tweek to suit both of our likes and dislikes. Another different thing for us was, I put half a bunch of cilantro mixed in with the lettuce, it added even more of a fresh taste that salads usually have. Plus I love cilantro!
The picture is of P's salad- I couldn't resist the white feta "beautiness," the contrast of colors in food really intruiges me. I always say that when P and I finally decide to have kids one thing I can't wait to do is make it a game of how many different colors you can get on your plate, I just hope we don't end up with a picky eater that only eats one thing...not sure if my plan will work!

Give this salad a try, make it your own, and make it colorful for goodness sake!!

Chicken and Nectarine Salad

Ingredients:
1 nectarine sliced
salad greens (we used red leaf i believe)
1/2 bunch of cilantro chopped
sliced grilled chicken
carrot slices
broccoli pieces
crumbled bacon
crumbled feta
balsamic vinagarette

Directions:
Not sure if you are unfamiliar with making a salad but you basically chop, pour, and toss!

Black Bean Salad

2010-07-28T06:11:00.005-05:00

No matter when, where, how, or with whom- I am always up for Mexican food. This statement is actually very ironic because there for a while Mexican food absolutely disgusted me, in fact the evening before I got married, my parents and the people staying with us from out of town made me eat at a greasy Mexican food restaurant and I was complaining about it the whole time. Who makes there child eat Mexican food the night before her wedding? I think the hate was because of the gobs and gobs of cheese the Tex-Mex restaurants put on their food. I didn't start my love affair with Mexican until I started cooking it myself with a vegan cheese that I could actually stomach. Then I discovered fajitas when going out to eat and I have been infatuated since! There are so many flavors, ingredients, and cooking methods that go with Mexican food that are irresistible to me, its so bad that I have to limit myself and remember that I need variety. This weeks lunches I indulged and made an absolutely scrumptious black bean salad. I was super pleased!!

Black Bean Salad

Ingredients:
2 cobs of sweet white corn (does not have to be cooked) "de-cobbed"
1 avocado cubed
1 can black beans or 2 cups fresh (i made a big pot this past weekend!)
2-3 tomatoes cubed
1/2 bunch of cilantro chopped
2 tbs lemon juice
1 tsp cumin
1/2 tsp chili powder
1 tsp salt (or more to taste)
1 tbs olive oil
2 garlic cloves minced

Directions:
1. In a medium bowl mix together (gently) black beans, tomatoes, cilantro, and corn.
2. In a small bowl mix together cumin, chili powder, salt, olive oil, and garlic.
3. Toss all together and top with avocado slices. If you are using this at a later time make sure you sprinkle the avocado with lemon or they will turn brown!

I divided this up in 4 small containers for my lunches for the week!

Microwave Chocolate Coffee Mug Cake!

2010-07-25T06:09:00.001-05:00

Believe me, I have turned my nose to this idea over and over. Although I use the microwave at least once a day, I continually have the thought in the back of my head that this quick-fix is destroying us! Whatever your thoughts are on microwaves, I would truly love to hear, there is much controversy over them especially in the “natural, holistic world” and being somewhat apart of that world I have read much. After a recent decision to stay away from the oven as much as possible I have been face with a need for creatively cooking in ways I haven't been fronted with. I never really realized how much I use the dang oven. Temperatures are just too high, and electricity is too expensive for the amount I use my oven. One week down and I'm off to a rough second week. Last night I came back to the microwave cake recipe and decided to try it out for P's dessert. To my surprise, it turned out good! It almost seemed like a magic trick to me. Two minutes of mixing, two minutes of microwaving and wah-lah you have yourself a dessert that satisfies. Even more, top that guy with a scoop of ice-cream and your good for the night. I wouldn't condone this practice any other time than to conserve energy, call me crazy, I know I am!!

Microwave Coffee Mug Chocolate Cake!

Ingredients:
3 tablespoons of all purpose flour
2 tablespoons of unsweetened cocoa powder
2.5-3 tablespoons of sugar
1/2 teaspoon of cinnamon
1 small egg
1/4 teaspoon of baking powder
3 tablespoons of melted butter
1/2 teaspoon of vanilla extract
2.5 tablespoons of milk

Directions:
1. Mix all dry ingredients in your mug
2. Mix wet ingredients in another container and then with the dry ingredients. (make sure its all mixed and no flour lumps remain!)
3. Microwave for 2-2.5 minutes.
4. Top with icecream and hope that you arent getting microwaved!! hehe

I think I may try to experiement with this recipe and see what I can do...I'm sure there is a healthier version!

Pan-Seared Brussel Sprouts

2010-07-24T06:56:00.000-05:00

Don't turn your nose up just yet!!!! I promise, they are NOT like the disgusting brussel sprouts you used to eat. I have a vegetable hating husband to prove that too! Since our recent (its getting not so reason now!) move to Dallas I have discovered some amazing grocery stores, I only dreamed of having stores like this where I used to live and cannot imagine why they don't? One of the main reasons I personally think they are "amazing" is because I have been able to buy loads and loads of fresh produce and stay on our food budget. This was not the case back in Houston. Produce used to be labeled in my head "expensive, one day ill be able to afford, dream food." Now, I have to hold myself back because I know we can only eat so much fresh produce before it goes bad. One forbidden, expensive food, on that "do not touch" list was brussel sprouts. I used to cook them when I was a personal chef but that was only because I wasn't paying for the food! A nibble here and there only partially satisfied my desires for meals at home. Then there was last week. Strolling through Sprouts Farmers Market I stumbled on .99 cents a lb fresh brussel sprouts!!!! The angels in heaven sang..hahaha not really. Needless to say, I bought them, and cooked them, and ate them. They were just as I remembered. Fresh, somewhat crispy, flavorful, and just plain good! My husband was curious and tried a bite, and to my surprised, actually said, "they aren't bad!" That, to me, is worth a thousand words coming from my husband and his previous disgust for brussel sprouts!! I count that as an accomplishment!

Pan Roasted Brussel Sprouts

Ingredients:
1 lb Brussel Sprouts
1 Tbs olive oil
dash of salt and pepper

Directions:
1. Rinse and cut the brussel sprouts in half, from top to bottom.
2. Heat olive oil in pan over medium heat and then throw in the brussel sprouts. Toss to coat.
3. Toss the pan and brussel sprouts every few minutes and cook until you have little pan-fry marks on each side and they are soft but not too soft!

Avocado Dressing

2010-07-22T06:00:00.001-05:00

I know it hasn't been that long since I posted something green but, as my obsession continues, I actually had to force myself to hold off on posting this recipe. I have made it twice already since last week and I can really see myself using this one for life! It not only satisfied my craving for a creamy dressing, it's dairy free, full of good fats, and really is good for you! It is a good substitute for ranch dressing and that not only comes from me but also from P!! Yes, as shocking as it is, P actually likes it! I never would have dreamed he would eat anything with avocados in it- as a matter of fact any time I put avocado on my food he exclaims "ewww, you have some green fungus growing on your food," as if he has never seen me eat it. Crazy guy. So all that to say, even if you are not an avocado lover, you just might like this one! Give it a try, I'm so glad I discovered it!

Avocado Dressing
recipe from Elana's Pantry

Ingredients:
1 avocado
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup water
¼ teaspoon celtic sea salt
¼ teaspoon black pepper
Directions:
1.Place avocado, olive oil, lemon juice and water in blender or food processor
2.Puree until smooth then blend in salt and pepper. (I used a bit more salt, taste and judge for yourself!)

It's been a while since I posted a picture of Kaepo and I am loving this one...He is actually chomping on a carrot!

Yellow Cake and Lemon Buttercream Icing

2010-07-20T05:42:00.012-05:00

This past week was my sisters birthday. I was so happy when I found out that her family and my parents would be up to visit and we could celebrate! Not only did I get to see family but I also had an excuse to make and decorate a birthday cake! My sister just got a new job at a school where the mascot is an owl, her and my mom have been decorating her new classroom, all in owls, so I decided to go with the "owl theme" and make her an owl cake! I had so much fun making it. The cake was a good recipe I found for a simple yellow cake (I really wanted to defeat the boxed cake mix and I think I acheaved it!) and the main icing was a lemon buttercream. I was please with how both turned out so if your in search of a good birthday cake recipe continue reading! As far as the owl decoration, I chose to make a marshmallow fondant! If you missed my last post about marshmallow fondant follow this link. It's really easy to make and fun to play with! The only problems I had in this process was being too hot. My poor hands woudn't stop sweating while I was "kneading" the fondant's color in and it made for a sticky mess. I finally gave up and put a stand up fan in the kitchen and used my hands as little as possible. So this is a for-warning if your hands get sweaty your fondant will NOT work!!!

All in all, the cake was yummy (or so i'm told) and I had tons of fun making it!! I have to say, I wish I had more oportunities to practice my cake decorating.

Yellow Cake
recipe from Smitten Kitchen

Yield: Two 9-inch round, 2-inch tall cake layers

Ingredients:
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Directions:
1. Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

3. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Lemon Buttercream

recipe from Wilton

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup butter softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups (approx. 1 lb.) confectioner's sugar sifted
Additional lemon juice or milk (optional)

Makes: About 3 cups.

Directions:
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Tofu Suey

2010-07-18T15:31:00.000-05:00

And to continue my meatless lunch repertoire, I bring to you Tofu Suey. Bok Choy was on sale 3lbs for a dollar this past week and for some reason, even though I've never cooked with it, I couldn't pass up the price! I got home and immediately started searching for a recipe to use with my awesome deal. Little did I know, bok choy is a pretty popular green! There were tons of recipes to choose from but since I had 1/2 of a block of tofu sitting in the fridge needing to be used, I chose to incorporate it with my bok choy dish. The recipe I used is for pork chop suey but tofu was easily substituted and I am super excited about my lunches this week! It smelled delicious, it was easy to make, it was cheap, and it's vegetarian! Who needs take out when you can make it just as good at home?!

Tofu Suey
recipe adapted from Cooking Light

1 lb tofu cubed
1 tbs corn starch
2 tablespoons sesame oil, divided
2 cups thinly sliced bok choy
1 cup sliced celery
1 cup sliced mushrooms
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
1/4 C + 2 Tbs low-sodium soy sauce divided
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon ground ginger

Preparation:
1. Mix first Tbs of cornstarch with 2 Tbs soy sauce and marinate tofu cubes for at least 30 minutes.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; cook 3 minutes or until browned. Remove from pan; keep warm.
3. Add 1 tablespoon oil to pan. Add bok choy and next 3 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add tofu and broth mixture to pan; cook 1 minute or until thick. You could serve this with rice if you'd like!

Peach Blueberry Pake

2010-07-15T06:19:00.001-05:00

This past weekend P and I got to go "back home"!! It was so nice because not only was it our first time back since we moved but, we also got to spend good time with both sides of our families! I have to say, it was really hard to head back home Saturday evening.
Although we were super busy going to a good friends wedding on Friday night, me, getting a hair cut Saturday morning, and then making it to an almost family reunion bbq that afternoon, I managed to make a dessert in the middle of a house full! I ended up making a recipe from a favorite blogger and it turned out pretty good, especially if your a fruit dessert lover. I called it a "pake" because it really resembled a mixture of a cake and a pie at the same time. This dessert was only a small part of the eating feast that day. My father-in-law made some awesome bbq and everyone else brought different sides. I haven't been that full in a while!! We were also able to bring home left-overs which has literally fed us all week! :) I love left-overs.

Peach Blueberry Cake/Pie

recipe from Annie's Eats

Ingredients:
For the dough:
3 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
16 tbsp. cold, unsalted butter, cut into cubes
2 large eggs
2 tsp. vanilla extract
For the filling:
¾ cup sugar
3 tbsp. all-purpose flour
2 tbsp. quick-cooking tapioca
5-6 peaches, pitted and cut into 8 pieces each
1½ cups blueberries
1½ tbsp. freshly squeezed lemon juice
Directions:
1. Preheat the oven to 375° F. To make the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Pulse just to combine. Add in the butter chunks and pulse until the butter forms small bits about the size of peas. Add the eggs and vanilla and pulse again until the dough clumps together and forms a ball.
2. Transfer the dough to a 9-inch springform pan. Press the dough evenly all the way up the sides of the pan, and cover the bottom completely. Chill the pan in the refrigerator for about 10 minutes while you prepare the filling.
3. Stir together the sugar, flour and tapioca in a large bowl. Mix in the peaches, blueberries and lemon juice, and toss gently to coat the fruit. Spoon the filling into the prepared pastry dough. Cover the pan loosely with foil. Place the springform pan on a baking sheet in case any juice leaks out during baking.
4. Place in the oven and bake until the filling is bubbling in the center and the crust is golden, about 1 hour and 45 minutes. Transfer the pan to a wire cooling rack and let cool at least 20 minutes. Carefully remove the sides of the pan. Let the cake cool until just warm, then cut and serve with vanilla ice cream as desired.

Restaurant Salsa

2010-07-13T18:46:00.000-05:00

I could, without a doubt, live off of salsa and tortilla chips. Both P and I are connoisseur of chips and salsa. We could tell you our favorites and exactly why they are the best around. We have had them for our entire meal countless times and if I ever don't feel like cooking (which DOES happen) chips and salsa is our back up! :)
There are SO many salsas out there. You just go into the grocery store and there is almost a whole isle devoted to them it seems like. Green, red, hot, mild, chunky, fruity... any kind you could want or dream. No matter how many we have tried, the simple homemade salsa always satisfies. I love this recipe because it is so versatile. I can almost always make it with the things I already have in my kitchen and it takes literally 5 minutes to whip up. I call it "restaurant salsa" because we really think it resembles that type of salsa! Give it a try, we know you will like it!

Restaurant Salsa
recipe adapted from my sisters recipe!

Ingredients:
1/2 white onion
1/2 bunch cilantro
1 28oz. can of whole tomatoes
1 jalapeno (or I have made it with chipotles and it turned out great too!)
1 tsp or more of salt
1 tsp cumin

Directions:
Put all ingredients in a food processor or blender and go!!

Don't let this recipe hold you back though, as you can probably tell, there are so many things you can substitute or change out based on your preference!

Cumin Avocado Dip

2010-07-10T09:03:00.000-05:00

I am absolutely attracted to anything green these days. I think the green sensors in my eyes are on overdrive or something. My kitchen is done in mostly green, I continually buy green foods in the grocery because "they look so good!", I tried to convince P to get a green button down shirt the other day, I covered my desk with green sticky notes at work because they were just so pretty, GREEN GREEN GREEN! One green thing that has always been a favorite of mine even when my favorite color was yellow is avocados. Just the name rolling of my tongue makes me melt. They are definitely up there on my all time favorite foods, along with salmon, sweet potatoes, and peanut butter. And as you could have probably guessed, if you know him at all, my husband despises anything green. I'm doing good by getting green beans, broccoli, and lettuce in him. But hey, we are learning that opposites find more joy in each others differences and we like it!
Now, on to those avocado's. I continually get people who are saying "no" to the luscious fruit and it makes me sad. The difference between good fat, bad fat, apparently doesn't register to most people and I'm here to say avocado's should not be shunned. THEY ARE GOOD FAT PEOPLE!!! With all that said, try out this recipe for Cumin Avocado Dip and if you like my green friend "the avocado" you will fall in love with this dip! Seriously, I could bathe in it!!

Cumin Avocado Dip

Ingredients:
3 tbs plain fat-free yogurt
1/4 of a bunch of fresh cilantro
1 tablespoons fresh lime juice
1 tsp ground cumin
1/2 teaspoon salt or a bit more if your a salter
2 ripe peeled avocados, seeded and coarsely chopped
1 garlic clove, minced
2 tbs homemade salsa (recipe to come!)
soemtimes I put 1/2 a jalapeno in there but it depends on your desired heat!

Directions:
Place all the ingredients in a food processor or blender, and process until smooth.

Pineapple Upside Down Muffins

2010-07-08T05:39:00.001-05:00

It's unbelievable the difference between canned pineapple and fresh pineapple. Can I get an "amen" on that one?? If you have eaten fresh within any short amount of time and then picked up a piece of canned pineapple, it's almost like calling Galveston a beach compared to Hawaii! Well, we were blessed with a nice, pretty large, pineapple this last week and I made some good use of it! Grilled pineapple, pineapple upside down muffins, and just cut up pineapple for a snack. I felt like we were in Hawaii each time I took a bite. That is until I looked out the window...oh well.

I made the pineapple muffins for P to have all week for his breakfasts'. He has gotten the shaft lately with just cold cereal so I thought he would enjoy a treat for the week! They turned out better than I thought. This is my first experiment substituting coconut oil for all the butter in a recipe like this and both P and I were impressed. I also got to slip in a veggie, carrots! Can't beat whole grains, fruit, and veggies all packed into one muffin. Try them and enjoy!

Pineapple Upside Down Muffins

recipe adapted from Eating Well

Ingredients:

Topping:

2 tablespoons packed light brown sugar

2 tablespoons chopped walnuts, or pecans (optional)
Fresh pineapple slices

Muffins:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup coconut
1 teaspoon vanilla extract
1/3 C pineapple juice or orange juice
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
1/2 cup raisins
1/4 cup chopped walnuts, or pecans (optional)

Directions:

1.Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2.To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Cut pineapple into inch wedges. Place 2 wedges in each muffin cup.
3.To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4.Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5.Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

Falafel Nuggets

2010-07-06T05:58:00.001-05:00

Call me crazy but, I really like vegetarian alternatives for meat. You can never have too(t) many beans! or can you?? hehe Falafel is usually made out of garbanzo beans but I decided to try it out with a can of vegetarian refried pinto beans! I made them into nugget shape as to make it easy for dipping and packing for lunches. I was halfway thinking they would turn out mushy and yucky but I was completely wrong. I am definitely going to be making these again. My husband was completely disgusted by them since he despises beans but hey, I thought they were a nice, healthy, substitution for chicken nuggets! Another plus is that I made a pretty large batch, so half of them went into the freezer! Just popped those babies out when it was lunch time this past weekend and they were just as good.

Falafel Nuggets
recipe adapted from Super Heatlhy Kids

Ingredients:
1 can refried beans
1/2 onion
1 clove garlic
1 egg
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 dash pepper
1 tsp baking powder
1 TBL olive oil
1 1/2 C bread crumbs (I used organic cornbread stuffing that was processed in the food processor till fine crumb texture)

Directions:
1. In a food processor put onion, and garlic. Process till finely chopped. Add the beans.
2. Mix together the rest of the ingredients minus the bread crumbs. Add this to the bean mixture.
3. Slowly add 1 C breadcrumbs until you get a thick consistency that will easily shape. Putting it in the fridge for a bit will help this too.
4. Shape into nuggets and coat each nugget with the remaining 1/2 C breadcrumbs.
5. Bake in oven 350 degrees for about 20 minutes. The nuggets will get a crispy outside and harden a bit more in the middle.
6. Dip in some good organic ketchup and enjoy!! :)

Red White and Blue Ice Cream Cupcakes!

2010-07-04T07:34:00.000-05:00

Happy Independence Day! To celebrate, P and I are not doing much. Watch fireworks from our apartment window and without a doubt P will eat a few of these! We had such a relaxing weekend and I was blessed with having Friday off. It was so great getting caught up on things that needed to be done and still having time to actually relax. I hope your 4th of July is speck-tac-ular! And, if you haven't chosen a dessert to make, give this easy recipe a try. It's fun, good, and very cute!! I love how it incorporates cake and ice cream into one! This will definitely be a jumping point to some other fun ideas that are coming to mind. Brownies and Ice Cream?! oh we will come back to this! The only thing I would change is to make a natural food coloring. My cupcakes came out pale red and blue because I just didn't want to glob so much chemicals in there. That sounds like another future experiement!

Red White and Blue Ice Cream Cupcakes
recipe source Annies Eats

Ingredients:
1 batch white cake batter* (I used 1/2 batch- Arrowhead Mills organic vanilla cupcake mix)
Red and blue food coloring
1/2 of a carton of vanilla bean ice cream slightly softened
Fresh strawberry slices and fresh blueberries

*Note: A full recipe of cake batter could make a TON of these cupcakes. I only made 24 because I don’t have more cupcake pans or room in my freezer for more, but you could make extra with the full batch of batter (or bake an extra cake layer for fun).

Directions:
1. Preheat oven and prepare white cake batter as directed. Line two cupcake pans with foil liners. Divide the cake batter into two separate bowls, coloring one half with red and one half with blue food coloring. Drop approximately two tablespoons of batter into each cupcake liner so that you have 12 red and 12 blue cupcakes. Bake in the preheated oven until the cake is baked through and a toothpick inserted in the center comes out clean. (Baking time will depend on the cake recipe you use, but for me it was about 10-11 minutes.) Allow to cool in the pans to room temperature. Then freeze for 15-30 minutes.
2. Once the cupcakes have frozen slightly, fill each cupcake liner to the top with vanilla ice cream. Freeze until firm and ready to serve. Just before serving, top the blue cupcakes with fresh strawberries and the red cupcakes with fresh blueberries.

Oh! I almost forgot! P and I had an adventure traveling to Fran's Fryers this weekend!! Fran's Fryers is a farm (about an hour away) that sells all natural meat and when we lived in Houston I was apart of a co-op that got their meat delivered. NOW we live close enough to pick it up at the farm!! What an adventure that was- it only took us twice as long as it should have to get there. Those country roads are confusing with only numbers as their names...who wants 308 FM as their street name??! hehe

Greek Yogurt Egg Salad

2010-07-02T07:52:00.001-05:00

Not sure why but, creamy things have been on the brain lately. Every recipe I see a picture of and want to make has mayo in it. YUCK. When I see mayo on the ingredient list it almost makes me want to Ralph! I move on and continue to search through recipes getting caught by those traditionally creamy, mayo laden, stomach churning, barf fest, recipes!! That is until I found this one. Like I said before, we have been avoiding meat for lunch, eggs have been a recent protein discovery in lunch for me. Most people would be appalled. EGGS? They are bad for you!!! High in cholesterol, high in fat, why eggs? Well, let me be the first to tell you that eggs are climbing back into the ranks as a healthy food. SHOCKER, I know. Do your research and you will find this out. I love eggs, usually not boiled but this recipe has changed my ways. It's creamy, it's "eggy", it's flavorful, and it's on my sandwich-good! I packed a few servings of this with some veggies for my lunches this week and was truly satisfied. No mayo, no up-chucking, give it up for Greek Yogurt Egg Salad!!!

Greek Yogurt Egg Salad

recipe adapted from Eat My Charlotte

Ingredients:

6 eggs
1/4 cup Fat Free Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon yellow mustard
dash of lemon juice
1/2 tsp dried dill
1/4 cup chopped green onions
salt and pepper to taste

Directions:
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
2. In a medium bowl, stir together the yogurt, Dijon mustard, yellow mustard, dill, and green onions. Add a squeeze of lemon juice. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
3. Serve immediately or chill until ready to serve.

Grapefruit Bars

2010-06-30T06:20:00.002-05:00

With grapefruits STILL in abundance at our house, I decided to make a dessert out of them. They were ssimilar to the lemon bars that are commonly made this way, I switched out the lemon peel for grapefruit peel and for the lemon juice, grapefruit juice! I really was hoping they would turn out pink for P but, unfortunately all the pink grapefruit colored stuff I see is probably died that way because these definitely didn't have even the slightest shade of pink. Oh well. My favorite part was the powdered sugar sprinkling on top. For some reason powdered sugar makes everything beautiful to me. I better add that to my bucket list- sprinkle self with powdered sugar to be beautiful! :)
I haven't ever made lemon bars but P says he likes these better.

Grapefruit Bars

Ingredients:
for the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
grapefruit layer:
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
2 tablespoon grated grapefruit zest (about 2 large grapefruits)
2/3 cup freshly squeezed grapefruit juice
2/3 cup flour
Confectioners sugar, for dusting

Directions:
1. Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the grapefruit layer, whisk together the eggs, sugar, grapefruit zest, lemon zest, grapefruit juice, and flour. Pour over the crust and bake for 30 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
5. Cut into triangles or squares and dust with confectioners sugar.

Kaepo, P, and I had a fun day at the park this past weekend:

Zucchini Orzo Salad

2010-06-28T06:00:00.001-05:00

Making lunches for the week ahead of time has been a real life/time saver for me. Since I am the rare soul that brings her lunch to work every day of her life (everyone else I know goes out!) I have to come up with new, creative dishes to pack! For a while now P and I have only been eating meat for dinner and since he is fine with grilled cheeses and PB&J's everyday it has been pretty easy to please him. Me on the other hand would prefer a change, and likes variety. Scoping out vegetarian blogs and recipes has helped! Its amazing how many ways you can add protein to your diet without eating meat! It also helps that I used to cook for a vegetarian and have a number of recipes up my sleeve. I thought I would share a recent lunch that was pretty easy to whip up and will definitely be making again!!

Zucchini Orzo Salad

Ingredients:
For the Salad:
1 medium sized zucchini cubed
1 small red onion sliced in thin rounds
2 Roma tomatoes cubed
handful of roasted and chopped almonds*
sprinkling of veggie cheese (of course you can use regular if you prefer!)
about 8oz orzo pasta cooked
1 C raw spinach leaves

For the vinaigrette:
4 tablespoons red wine vinegar
2 teaspoon Dijon mustard
1 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil

Directions:
1. Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.
2. Saute in a bit of olive oil the zucchini and onions until soft and yummy. I sprinkled a little salt on them during sauteing process.
3. Toss the pasta, zucchini and onion mixture with the dressing and add the uncooked tomatoes and spinach leaves.
4. Separate in your different bowls if packing for lunches (I was able to make 4 lunches out of this recipe).
5. Top with almonds and cheese. When you heat salad at lunch time the cheese melts, tomatoes and spinach soften perfectly. I imagine you could eat this cold as well! :)

*after eating my first helping of this salad I noticed that the crunchy almonds almost tasted like bacon bits! They were a VERY good, healthy touch to add flavor.

Pan-Seared Steel Cut Oats

2010-06-26T15:12:00.000-05:00

I can't help the horrible picture. Sadly, I almost didn't post this recipe just because of the picture but they turned out so good that I just had to share! The camera and light box isn't working out. I gave up on having a decent picture until we can afford a better camera. There may be a few that turn out decent but, it's like my hair lately, I'm going to let it get away with doing what it wants when it wants to!
We have been trying to get away from eating so much bread lately. I think people rely way to much on a simple piece of bread when there are so many other grains out there that are so good! As much as I like baking, I have committed to incorporating other grains in our diet. Then there was the weekend- I wanted french toast for breakfast and when I looked at the loaf of bread in the pantry it screamed at me "always relying on bread huh??" well, I told it!

Pan-Seared Cinnamon Steel Cut Oats

Ingredients:
1/2 C steel cut oats
2 C water
Sweetener of your choice (I used stevia!)
1 tsp cinnamon
1 tsp coconut oil
agave to drizzle on top

Directions:
1. Combine the oats, water, cinnamon, and sweetener in a medium pot, bring to a boil. Once boiling slightly turn the temp. to low and let simmer for 30-40 minutes. The oats will be really thick.
2. Spread the oats in a square baking pan and cool in fridge for about 30 minutes.
3. Cut the oats in squares or whatever shape you so desire.
4. Heat skillet and spread coconut oil around to cover skillet. Place oat squares on skillet and "fry" for 3-4 minutes each side until browned.
5. Serve warm with a bit of agave drizzled on top! We also sauteed some pears to go on top!

I used to make these for the families I would cook for back when I personal chefed..it brought back memories, enough to make me cry! They were good. After all the times I made them I never actually tried them! :) Now I have.

Ho-Ho-ish Cupcakes

2010-06-24T06:32:00.000-05:00

I set out to make a replication of the well known "Ho-Ho". I thought I had it all under control, found a good recipe, then tweaked it a bit to make it work with the utensils/ingredients I currently have. I spent some good time on these bad boys and what do I get for it? The cupcakes came out with just their tops falling off...literal "Ho-Ho's" I tell yah! Soon after, I found out that what was in my mind to make was actually called a "Ding-Dong" which made me out to be the true "Ding-Dong" because "Ho-Ho's" are really a rolled chocolate cake! Boy did I screw this one up, not only did my cupcakes turn out to be "Ho's" with their tops continually coming off, I called them the wrong things all together!
All that aside, P loved them! :) I can always count on my husband to try the not-so-pretty, no matter how upset I am about the looks. All looks aside, they tasted great and I really like the 7- minute creme filling that goes in the middle. We used left overs of that all week for nutter-fluff sandwiches, it had a marshmallowie texture and taste! If you so choose to try your hand at WHATEVER these things are called, here is the recipe!

"Ho-Ho Cupcakes"
recipe by smitten kitchen

Chocolate Cake Batter
Ingredients:
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Directions:
1. Preheat oven to 300°F. and grease pans. Line bottoms of 2 10-inch* round cake pans with wax paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth..
3. In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
4. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

* Note: This cake will overflow if baked in 9-inch cake pans. If you only have 9-inch pans, you might want to 2/3 the cake recipe instead, as following: 2 ounces chocolate, 1 cup coffee, 2 cups sugar, 1 2/3 cup flour, 1 cup cocoa, 1 1/3 teaspoons baking soda, 1/2 tsp. baking powder, 2 eggs, 1/2 cup oil, 1 cup buttermilk, 1/2 teaspoon vanilla, etc. and reduce the baking time by at least ten minutes.

**This is where I decided to 1/3 the recipe and make cupcakes! The recipe above makes a WHOLE LOT of cupcakes so if you want to go that route you could either 1/2 or 1/3 the entire recipe.

Marshmallow, or Seven Minute Frosting
Ingredients:
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Directions:
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Once the cupcakes or cakes are cool completely is when you should fill with frosting. Either spread between cake layers or make a small divot in the cupcake to fill with creme. If your cupcakes turn out like mine, their tops easily come off and you can spread in-between layers!

I used a chocolate royal icing for the top of my cupcakes, you could also use a ganache or more of the 7-minute frosting!

Roasted Red Pepper Tuna Pasta

2010-06-22T06:07:00.020-05:00

I have always wished that our budget would allow for fish to be eaten twice a week. If you are unaware, it is recommended (for health reasons obviously!) to eat fish once or twice a week. Fish is just so expensive compared to chicken or pork- what we usually have. But, I must say, it is dang good and I'm salivating just thinking about eating a nice piece of grilled salmon...mmmm. When I get a chance though, I like to incorporate it into our weekly menu, usually in the form of tuna. It seems to be less expensive and the pouch version isn't too bad! Lets just hope that by the time it hits the vacuumed pouch it still has all the necessary benefits as fresh.

I really like this pasta recipe because it "hides" a vegetable that my husband likes the smell and taste of, just doesn't care for the texture. Roasted red peppers get blended up to make a light sauce that gets tossed with the noodles. Capers, for some reason, P really likes so I threw in some of those. Try this dish out for lunch or add a tossed salad for a dinner. Its a nice light summer meal!

Roasted Red Pepper Tuna Pasta

Ingredients:
1 6-ounce can chunk light tuna in water, drained

1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup)
2 tablespoons capers, rinsed, coarsely chopped if large
2 tablespoons nonfat plain yogurt
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
1 small clove garlic, crushed and peeled
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
6 ounces whole-wheat penne or rigatoni (1 3/4 cups) (I used whole-wheat egg noodles)

Directions:
1. Put a large pot of lightly salted water on to boil.
2. Combine tuna, and capers in a large bowl.
3. Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the red peppers in a blender or food processor. Puree until smooth.
4. Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.

Cinnamon Raisin Bagels

2010-06-20T06:46:00.020-05:00

Breakfast of champions that is! I have never really been too impressed with bagels. Usually the ones you buy at the store are tough, tasteless, and stale. I decided to give homemade a try not too long ago and liked them pretty well, then I decided to try out another recipe this past weekend, I fell in love. They were so good! After having one of these, you couldn't pay me to eat a store bought one again! (or maybe you could!) You have to plan ahead just a bit but, I promise, the work that goes into them is so worth it. P and I both, really loved them!

Cinnamon Raisin Bagels
recipe adapted from Annie's Eats
Yield: 12 large or 24 mini bagels

Ingredients:
For the sponge:
1 tsp instant yeast
2 C unbleached flour
2 C whole wheat flour
2 ½ C water, at room temperature

For the dough:
½ tsp instant yeast
2 ¾ C unbleached flour
1 C whole wheat flour
1 tbsp. ground cinnamon
5 tbsp. sugar
2 ¾ tsp salt
2 tspbrown sugar
2 C loosely packed raisins, rinsed to remove surface sugar, acid and wild yeast

To finish:
1 Tbs baking soda
cornmeal or semolina flour for dusting
Directions:
1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour, cinnamon, sugar, salt and brown sugar. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough. In the last couple minutes of mixing, add the raisins. You may need to add a bit more flour at this point, due to any extra moisture that was added with the raisins.
3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achiever the stiffness required. The kneaded dough should feels satiny and pliable but not be tacky.
4. Immediately divide the dough into equal sized, 4 ½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.
5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.
6. Line two sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole to 2 ½ inches in diameter.
7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.
8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
9. The following day (or when you are ready to bake the bagels), preheat the oven to 500° F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal or semolina flour. (If you decided to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.)
11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450° F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.
12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

"Life is like a bagel. It can be wonderfully fresh and warm, but it can also be hard." -- Jewish saying

Chipotle Carmel Corn

2010-06-18T06:56:00.000-05:00

It's Father's Day weekend and my goal this Father's Day was to make a treat I could send by mail! Being far enough to not be able to just drive over to celebrate is something I don't believe has ever happened so I had fun making packages! My first thought was to make cookies, or something similar. Easy enough, right? Well, my husband had to be "devil's advocate" and remind me that postal workers aren't really gentle with packages and most likely my pretty cookies would end up crumbs by the time they arrived to their destination. Also, cookies don't make a very light package! :)
That's when I decided to make a fun poem with my dessert and make caramel popcorn for my "pops"! Popcorn is substantially lighter and I really enjoyed tying it in to Father's Day through my poem. Lets just hope they enjoyed their treat. I know P was super pumped when he found out that I made extra for him. Another thing learned- my husband loves carmel popcorn! I think the chipotle added a special touch, subtle but gave a good kick of heat at the end.

Chipotle Carmel Corn
recipe adapted from Joy of Baking

Ingredients:
1 C popcorn kernels or about 10 cups of popped corn

1 1/2 C granulated white sugar
1/2 C packed dark brown sugar
1 tsp chipotle powder
1/2 C light corn syrup
1/2 cup water
2 tablespoons butter
2 teaspoons kosher salt
2 teaspoons baking soda

Directions:
1. Pop the corn and place in a large stainless steel bowl that has been lightly buttered or sprayed with a non stick cooking spray .

2. In a large heavy bottomed saucepan, stir together the sugars, chipotle, corn syrup, and water. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil the mixture for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.)
3. Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium heat, stirring occasionally, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C).
4. At this point, stir in the butter. Continue to cook the caramel, stirring occasionally, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)

5. Remove the saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn and toss, with two heatproof spatulas or wooden spoons (not your fingers), to evenly coat the popcorn. The caramel corn will be in large clumps so spread the caramel corn onto a large sheet of aluminum foil.
6. While the caramel corn is still hot, separate it into bite-size pieces, with two forks or by wearing heatproof gloves. Cool completely and then store in an airtight container, at room temperature, for about 10 days.

Here is the fun poem that went with the bag of popcorn!

A bag of corn for our "pop"

because you're the cream of the crop.

We hope you feel loved by this treat

cause we sure ain't gonna kiss your feet!

All this is corny we know

but we learned from the pro!

This popcorn is not only sweet

but packed with a little heat.

We wish we could give you more

for some reason we couldn't find the store!

Love,
"the children of the corn"

Green Olive Pesto

2010-06-16T06:46:00.004-05:00

I think pesto is great. For one, it is very versitile. With this one batch of green olive pesto we were able to make pizza, pasta, sandwiches, and roasted potatoes! If made right, pesto adds tons of flavor to so many different dishes. I also like pesto because there is so many kinds you can make. Olive pesto is new to me, I have never really liked olives so don't ask me why I chose to make it. For some reason, I picked it up at the grocery store and thought, man I wish I liked olives and convinced myself to try them again. When I got home and had one I regretted the purchase. Nope, still don't like olives! That is until I tried out this olive pesto.
Maybe my dislike is for the texture? But, when whirled with some olive oil, basil, salt, and pepper....i'm loving it! Something about the tang and saltiness makes my taste buds sing! Try it out, even if you don't like olives!

Green Olive Pesto
recipe adapted from Epicurious

Ingredients:
1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry

1/3 cup pine nuts (I used almonds)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh basil (I cheated and used a Tbs of dry basil)
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan (I omitted this but pretty sure its good with!)

Directions:
In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well.

Like I said, try it out on your pizza instead of marinara, slather it on some crusty bread, toss it with roasted potatoes or pasta, you could also use it as a sandwich spread! Get creative!

Oatmeal Date Bread

2010-06-14T06:00:00.002-05:00

A new found love for the "bulk bins" at the grocery store I shop at has filled my pantry with jars of awesome stuff! From dried fruit, to grains, to beans, I love good 'ole "unprepared" food.
A few weekends ago, when my mom came to visit, I decided to make a favorite of hers - oatmeal bread. This recipe calls for steel cut oats (from the bulk bins) and whole-wheat flour (from the bulk bins) which makes for a good, hearty, bread. I also had some dates (from the bulk bins) that have been the butt of my experiments lately, so why not add a few of those? You could also throw in your favorite nut (from the bulk bins) if you so choose! The bread came out tasty as ever. Everyone seemed to like it enough that when I remembered to take a picture it was almost gone! Slightly sweet, healthy, and toasted to perfection!

Oatmeal Date Bread (from the bulk bin!) :)
recipe adapted from Healthy Bread in 5 Minutes a Day

Ingredients:
1 1/2 C whole wheat flour
1 C unbleached all-purpose flour
1 C steel-cut oats
1 Tbs yeast
1/2 Tbs salt
2 Tbs vital wheat gluten
1 1/2 C luke warm water
3 Tbs agave nectar
2 Tbs neutral-flavored oil
3/4 C dates, finely chopped
Egg wash
Raw Sugar for sprinkling on top

Directions:
1. Whisk together the flours, oats, yeast, salt and vital wheat gluten in a bowl.
2. Combine the liquid ingredients and dates and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temp. until it rises and collapses, approximately 2 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not air tight) container at use over the next 7 days.
5. On baking day, lightly grease a 8 1/2 X 4 1/2 inch nonstick loaf pan Dust the surface of the refrigerated dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap. Allow the loaf to rest and rise for 1 hour 45 minutes (60 minutes if your using fresh, unrefrigerated dough).
7. Just before baking, use a pastry brush to pain the top crust with egg wash, then sprinkle it with raw sugar.
8. Place the loaf before baking, use a pastry brush to paint the top crust with egg wash, then sprinkle it with raw sugar.
9. Place the loaf on the stone or on a rack near the center of the oven. Bake for about 45 to 50 minutes, until richly browned and firm.
10. Remove the bread from the pan (see page 50) and allow it to cool slightly on a rack before slicing and eating.

I sure hope you have bulk bins at your grocery store. If you do, stop by and grab a bag of something new!

Hot Dog Chili!

2010-06-12T10:02:00.004-05:00

Yes, I did it again...Welcome to my new blog layout! I much more happy with this design, for some reason, the last one just wasn't me! Please let me know what you think. The colors match my kitchen and something about the whole layout, makes me smile :).

Now, on to the actual post. Hot Dog Chili. Don't worry, this household does NOT (I repeat DOES NOT!) eat hot dogs. The thought of consuming what those guys are made of makes me literally want to ralph! I found a fun substitute for hot dogs made of soy (don't worry, they are not GMO) "Smart Dogs" by Lightlife. At first my post was going to be a review on these hot dogs but I decided to add a good recipe to the mix but, still let you know our thoughts on the "fake" dogs. I was really surprised when P admitted that, "for some reason, I really really like these!" to my relief, since the whole time we were eating them I worried that he would spit them out in disgust! It has been so long since I have eaten a "real" hot dog that I don't think I could tell a difference, but my husband on the other hand, I'm sure could have. He actually liked them though! We both definitely recommend them and even if your not vegetarian, I must say they are MUCH better for you than the so called "meat" version!

The chili we topped them with was SO good. I think I could have slathered the stuff in the bun by itself and eaten just that. We were being kind of "oxymoron-ish" by eating chicken chili with a vegetarian hot dog but it was GOOD!

Chicken Hot Dog Chili
recipe adapted from All Recipes
2 1/2 pounds ground chicken (I used half chicken half pork loin to make it more moist)
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup (make sure its high fructose corn syrup free!)
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon agave
1 tablespoon chili powder
crushed red pepper flakes to taste
Directions
1.Crumble ground meat into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, agave, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.

I hope your weekend is filled with relaxation, smiles, and love!!

Halfway Brownies

2010-06-10T06:22:00.007-05:00

My original intentions was to post this recipe on Wednesday. But, boy has work made me tired. Hopefully this is only a "starting a new job" tiredness because I'm not sure I can handle it! I hate not being able to come home and have somewhat of a life apart from work on the week days! Time to cook, blog, or whatever! Although this post is a day late, it's still somewhat "half-way" through the week and I have a recipe for Halfway Brownies!
Something about a mixture of textures in one dish or dessert intrigues me. This recipe combines a cookie like texture on the bottom with chocolate gooeyness in the middle topped with crispy meringue! They turned out great, P really enjoyed them and I even tried a nibble of one just to see how the meringue turned out. The only thing I would suggest is to make them in a smaller (than 9x13) pan so they turn out thicker.

Halfway Brownies
recipe from Apartment Therapy- The Kitchen

Ingredients:
2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup brown sugar, separated
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips or chunks

Equipment:
9x13 baking dish
aluminum foil
parchment or wax paper

Directions:
1. Preheat the Oven and Prepare the Pan: Preheat the oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan, like this. This makes it easy to lift the bars out of the pan once they're cooled. Spray the foil with nonstick coating.
2. Make the Cookie Dough: Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth frosting.
3. Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.
4. Add the Cookie Layer: Press the cookie dough gently into the pan with your hands, making sure the surface is even.
5. Add the Chocolate Layer: Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue.
6. Make the Meringue: Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.
7. Spread the Meringue on Top: Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward.
8. Bake the Bars: Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.
9. Allow to Cool: Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Kaepo must be feeling his "momma's" tiredness as well...for some reason he likes to be curled up in small places. I tell you the dog is a wierdo!!

Grapefruit Gooey Rolls

2010-06-07T20:04:00.004-05:00

Is it grapefruit season or what? I know here in Texas it is and I am loving it. This past week it was on sale at my favorite grocery store- 10 for a dollar! We are definitely stocked up and I am having fun coming up with some creative ways to use them! It's crazy to think that before P and I got married I didn't think I liked grapefruit, now we eat them daily! :) He has rubbed off on me...

I got the idea of Grapefruit Rolls from a Lemon Roll recipe. I was really concerned that the grapefruit flavor wouldn't come out in the sweet rolls but, P said it is definitely apparent. If your looking for something different than regular ole cinnamon rolls...try these out!

Grapefruit Gooey Rolls
Recipe adapted from Apartment Therapy The Kitchen

Ingredients:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast 
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 grapefruit, zested
2 eggs

Sticky Grapefruit Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
1 grapefruit, zested and juiced *
3 tablespoons unsalted butter, very soft

Grapefruit Glaze
2 tbs of grapefruit juice
1 cup powdered sugar

Directions:
1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and grapefruit zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
3. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
4. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the grapefruit zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1/2 grapefruit. (Reserve the juice of the second grapefruit for the glaze.)
5. Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the grapefruit-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
6. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
7. Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
8. While the rolls are baking, prepare the glaze. Mix the grapefruit juice and blend and the powdered sugar and mix until smooth.
9. When the rolls are done, smear them with the glaze. Serve while warm.

There is more grapefruit goodness to come...I promise!

Baked "fried" Chicken Strips

2010-06-05T07:01:00.003-05:00

I sometimes feel like P and I eat more like kids than most adults. It's almost even weird to call us "adults" now that I've typed that! I have found that especially with P, we are just as satisfied and pleased with our meals when we have so-called "kid" meals, as when we have my attempts to, extravagant "adult" meals! This recipe for Baked Chicken Strips is a classic at our house. We have it basically on a rotation, which says a lot, since I am not one to cook something more than once or twice! They are easy, adaptable to your tastes, and go with simple vegetables (which is a plus for my husband). The recipe does include Dijon mustard which may scare some people away, P hates (I put that in italics because there is a passion in the word) mustard of any kind and he likes these, so don't let that keep you from trying them out.

Baked "fried" Chicken Strips

Ingredients:
Olive Oil Cooking spray
2/3 cup instant oats ground in food processor*
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lb. boneless skinless chicken breast cutlets**
2 tablespoons Dijon mustard
2 tbs Plain Yogurt

Directions:
1. Preheat oven to 400 degrees F.
2. Coat a large baking sheet with cooking spray.
3. In a shallow dish, combine oats, garlic powder, onion powder, mustard powder, 4. paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
4. In another shallow dish mix mustard with yogurt. Dunk each chicken cutlet with Dijon mustard yogurt mixture. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with olive oil cooking spray.
5. Bake 15 min., flip cutlets and bake another 15 min. until golden brown and cooked through.

*Another thing I have found that makes things easier is to ground up some dried stuffing mix (I have a few bags of Arrowmills organic Italian stuffing in my pantry) and use that for the breading, no seasonings necessary!

**Cutlets are sometimes more expensive so, I will usually buy breasts and cut them up in long strips. Besides, there is some kind of funky cartilage that is ALWAYS in cutlets that baffles both P and I...What is that??

Peanut Butter Chocolate Chip Coffee Cake

2010-06-03T06:35:00.001-05:00

Our first visitors to our new home...this past Sunday I had an apartment full. We had my mom and step dad over along with a good friend that just happened to fly in for the night. It also happened to be my step dad's birthday coming up so I decided to make a special meal and dessert for my guests! I absolutely love cooking for people so if you're ever in the Dallas area...you know where to come! We had pulled pork sandwiches, a yummy potato salad, and these peanut butter treats. I especially made the dessert for Flo since he loves peanut butter and they turned out really good. Even P who doesn't usually like peanut butter flavored things loved them.
I must warn you however, this isn't the healthiest dessert but for birthday's and special occasions you have to splurge a little :) We ended up discussing the importance of protein eaten with carbs in digestion, and someone (who will remain nameless) asked if this dessert was better because it had peanut butter. ha ha

Peanut Butter Chocolate Chip Coffee Cake
Recipe from Annies Eats
Ingredients:
For the cake:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup creamy peanut butter
4 tbsp. unsalted butter, softened
1 cup brown sugar
2 large eggs
1 cup milk

For the topping:
½ cup brown sugar
½ cup flour
¼ cup creamy peanut butter
2 tbsp. unsalted butter, melted
1-1½ cups chocolate chips (I used bittersweet)

Directions:
Preheat the oven to 375° F. Grease a 9 x 13-inch baking dish; set aside.

To make the cake, in a small bowl combine the flour, baking powder, baking soda and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat on medium speed until well combined, 1-2 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. On low speed, mix in the dry ingredients alternately with the milk until just combined, beginning and ending with the dry ingredients. Spread the batter evenly into the prepared pan.

To make the topping, in a medium bowl, stir together the brown sugar and flour. Mix in the peanut butter and butter, until the mixture is crumbly. Stir in the chocolate chips. Sprinkle the topping mixture evenly over the cake batter.

Bake for 30-35 minutes or until the cake is golden brown and begins to pull away from the sides of the pan. Transfer to a wire rack and let cool for at least 30 minutes before slicing and serving.

Memorial Day weekend for us was great, not only did we have visitors, P, Kaepo, and I went to a nearby lake and people watched! Here is Kaepo in people watching action. Also being annoyed by "daddy" tickling him with a piece of grass?!

Chocolate Chip Whole Grain Biscotti

2010-06-01T06:20:00.000-05:00

I LOVE biscotti .(period) I have never had store bought, or even restaurant served biscotti bu,t the homemade version is amazing. I might be a little disappointed in the other so I'll just stick with my own. There are so many ways to change up a biscotti recipe and the fact that whole grains make the texture even better, just wins me over AGAIN! I experimented quite a bit with this one. It came easy knowing that this one would primarily be for me so screwing up wasn't a worry. The only worry that came from the whole thing was a few days later, there was only one left, I sat and stared at it thinking, oh how i'll miss my breakfast, morning snack, late afternoon snack, after dinner snack, biscotti. I'm not lying, these puppies could have been my every meal...spread some almond butter on top, dipped in a cup of coffee...I'm making myself drool as I type. Enough description, here is the recipe!!

Happy to say this one is by me! :)

Chocolate Chip Whole Grain Biscotti

Ingredients:
1 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oats
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
3 tablespoons coconut oil
1/3 c flax seed mixed with 3 tbs water to make a paste
1/4 cup agave
1/4 cup organic unrefined sugar
1 tsp cinnamon
2 large organic eggs
1/4 teaspoon vanilla extract
3/4 good quality semisweet chocolate chips (I have organic ones)

Directions:
1. Preheat your oven to 325.
2. Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oats, salt, cinnamon, and baking powder.
3. Either by hand or using a mixer cream the coconut oil, agave, flax seed mixture and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so.
4. Add the eggs, and vanilla extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
4. Add the dry ingredients to the creamed mixture. Stir in the chocolate chips.
5. Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into 2 flat log shapes roughly 4-inches wide by 6 inches long. It doesn't have to be perfect.
6. Pace the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
7. Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
8. Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand).
9. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't under bake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them.

Makes about 24 small biscotti.

P's Beef Sliders

2010-05-30T06:00:00.000-05:00

Nothing is better than coming home from work to dinner, hot off the grill. P has been helping a lot more around the kitchen lately. I think my little tour I gave him, after we got settled in our new place, helped! :) My mom gave me a pound of grass fed natural beef from a co-op we are apart of. I rarely buy beef and I don't recall ever buying ground beef but she raved over this stuff so I was tempted to try it out. P decided to make his own "slider" with the homemade burger buns I made. They turned out great and I may have turned into a beef burger lover. However, it has to be all natural of course. These would be a perfect Memorial Day recipe if you don't have one planned already!
I'm super excited because my mom and Flo are coming to visit us today!! Not only that but P leads worship for the first time at our new church! What an exciting day!

P's Beef Burgers/Sliders

Ingredients:
1 lb NATURAL beef
about 3tbs Lea & Perrins
about 1tbs Montreal Steak Seasoning

Simple and Good! Mix all that up and let sit in fridge for 3 hrs. Make into patties as big or small as you want. Grill.

I'm going to add that P's recipes are not exact, I pretty much quoted what he said when I asked "What did you put in your sliders, babe?" Sorry if your one for exact measurements.

Have an awesome Memorial Day! Thank those who have served for our blessed country!

Healthy Berry Cobbler with Unhealthy Brown Sugar Semifreddo

2010-05-28T07:17:00.006-05:00

I guess you could say we compromised this week. In honor of Memorial Day I am kicking off the weekend with a simple "all-American" berry cobbler. For some reason, I had the urge to break from my normal peanut butter on carmel rice cake for dessert and make something both P and I could have together. Of course, I needed something at least somewhat healthy and I knew he would make a big deal out of the whole thing if it were JUST something healthy! We compromised. Or I did for both of us since he never knew the whole ordeal going through my head! :)
I had a box of blackberries that were purchased only because of the awesome price and I was feeling a little selfish when deciding what I would use them for. Some went on top of my oatmeal, some with our breakfast as a fun garnish, but I really wanted to incorporate them as a dessert. Therefore I made my "healthy dessert," individual blueberry and blackberry cobblers!! I promise, they were delicious. P didn't suspect a thing and I was able to eat dessert with him! Of course, his was topped with semifreddo. We have learned in our 4 years of marriage that compromising is a good thing, even with food!

Healthy Individual Berry Cobblers
recipe adapted (kinda sorta) from 101 Cookbooks
2 1/2 cups mix of blueberries and blackberries
1 tablespoon cornstarch
1/4 cup agave nectar*
3/4 c whole wheat pastry flour
1/2 c oats
2 teaspoons baking powder
1/3 cup fine-grain natural cane sugar (or brown sugar)*
1/4+ teaspoon salt
1 egg
1/2 cup soy milk
3 tablespoons coconut oil, melted and cooled a bit
Preheat oven to 425F degrees, racks in the top third. Spread Coconut oil in individual ramekins, I used about 8.
In a small bowl gently toss the berries with the cornstarch and agave. Set aside.
To make the cobbler topping, combine the flour, oats, baking powder, and sugar, salt, in a large bowl. In another separate, smaller bowl whisk together the egg and the soy milk, whisk in the oil. Fold the buttermilk mixture into the flour mixture until it's barely combined.
Separate the fruit into each ramekin evenly. Now top the berries with the dough by crumbling pieces (i used my fingers)- not too big of crumbles, they won't cook throughout. Push the dough around and out to the edges with your fingers if you need to.
Bake for 15 -20 minutes or until the top is golden and cooked through.

*I experimented with dates here and used 1/4 c of processed dates with agave - will have to touch on that experiment at a later post!

As far as the "Unhealthy Brown Sugar Semifreddo", who needs this recipe?! Your suppose to be eating healthy right?!?! :)

To not leave out our other family member- I would love to mention Kaepo's curiosity with birds. I think he wishes he could fly.

Cinnamon Crescent Rolls

2010-05-25T06:00:00.001-05:00

The words "crescent roll" are like death to me. I know how incredibly bad they are for you and yet (of course) P loves them. I promise you, God allowed it for him to love EVERYTHING I have crossed from my vocabulary due to the level of unhealthiness. They slowly are becoming back into my vocabulary because my sweet husband will have a craving or express his love for them...What can I say? I like to please my P!
I never thought of making a crescent roll that I would be okay with him eating more than one morning in a row. That is until I got my handy dandy "Healthy Breads in 5 Minutes a Day " book. They have a fun recipe that is made with whole grains and I tweaked it even more to incorporate coconut oil instead of butter and agave instead of sugar! Making these somewhat decent for a breakfast. Throw in a piece of fruit and your good to go! Now don't expect this recipe to produce the buttery layers and flakiness of a store bought crescent roll, but as a healthier replacement, they definitely work!

Cinnamon Crescent Rolls (no knead version)

Ingredients:
2 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 tbs granulated yeast
2 tbs vital wheat gluten
2/3 cup lukewarm water
2 large eggs
1/4 c + 2tbs agave
1/4 cup + 2tbs coconut oil (or mild flavor oil/melted butter)
Egg wash
for filling:
1/2 c brown sugar (i used a bit of agave to replace some)
2 tsp cinnamon
1 tbs coconut oil

Directions:
1. Whisk together the flours, yeast, salt, vital wheat gluten in a bowl.
2. Combine the liquid ingredients and mix all that with the dry ingredients without kneading.
3. The dough will be loose, but it will firm up when chilled. Do not try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished product.
4. Cover (not airtight), and allow the dough to rest at room temp. until it rises and collapses, approximately 2 hours.
5. Refrigerate the dough and use within 5 days.
6. When ready to bake, grease cookie sheet. Dust the surface of the dough with flour and quickly shape into a ball.
7. Combine the filling ingredients.
8. With rolling pin roll out the dough until i is a 1/8 inch thick rectangle. As you roll out the dough, use enough flour to prevent the dough from sticking to the work surface but not so much as to make it dry.
9. Spread he filling mixture evenly over the rolled out dough. With a pizza cutter, cut the dough into 8 smaller rectangles. This is done by making 3 evenly spaced cuts along the length of the dough and then cutting the dough in half along the short end.
10. Gently stretch the triangles nearly 50 percent longer and wider than their original length. Lay each piece of dough down and roll it, starting at the thicker end until the point is tucked under the bottom. Curve the ends to create a crescent shape.
11. Cover them loosely with plastic wrap and allow to rest about 40 minutes.
12. Pre-heat your oven about 10 minutes before dough is ready to 350 degrees F.
13. Just before baking, use a pastry brush to paint the loaf's top with egg wash.
14. Bake for 20-25 minutes.

*I topped mine with leftover royal icing but feel free to sprinkle with cinnamon sugar or something else fun!

While making these, I thought of my mom when she was a Pampered Chef "guru" and used a bunch of those Pillsbury croissant rolls to make different recipes. You could make a plain version of these to substitute!
They would also be a cute addition to a catered brunch or party. Fill them with fruit or even breakfast sausage! I must say they present themselves very well!

Gnocchi [noh-kee]

2010-05-24T06:00:00.003-05:00

The word gnocchi means "lumps", and may derive from nocchio, a knot in the wood,[1] or from nocca (knuckle).[2] It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. -Definition from Wikipedia

I have been curious and dying to see what gnocchi was like. Hopefully after following a detailed recipe, I have made them correctly, enough to say I have actually tried it. Other than the batch I made here, gnocchi is foreign to me! I love to be the one who makes our first try of a food. The mystery of not knowing if it is suppose to taste, feel, or sometimes look like what I have come up with, through a recipe, is kind of exciting! These guys were somewhat difficult to master at first but, once you get the hang of it they were simple enough to say, I probably will make them again. We liked them quite a bit and it was a nice change to normal pasta. I tossed P's with a basil pesto and mine with a vinaigrette dressing (that was lactose free :)) Gnocchi (as far as I know) isn't usually pan-fried but the thought of little crispy pillows of dough was more appetizing to me. I love a crispy texture, so whenever I know that it can be achieved, I always try!
Here is the recipe I followed- Gnocchi from Williams Sonoma.

Gnocchi

Ingredients-
1 2/3 lb. baking potatoes
Kosher salt, to taste, plus 2 tsp.
2 eggs, beaten
About 1 1/3 cups all-purpose flour, or as needed
Grated Parmigiano-Reggiano cheese for serving
Your favorite pesto or pasta sauce

Directions-
1. In a large saucepan over high heat, combine the unpeeled potatoes with salted water to cover by 1 inch, cover the pan and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 30 minutes.
2. Drain the potatoes and rinse with cold running water until they are cool enough to handle. Peel the potatoes and return them to the saucepan. Cook over medium-low heat, shaking the pan often, to evaporate the excess moisture, about 2 minutes.
3. Press the warm potatoes through a ricer or rub them through a coarse-mesh sieve into a bowl. (I used a fork since I have neither of these!)
4. Stir in the eggs and the 2 tsp. salt. Gradually stir in enough of the flour to make a soft dough, taking care not to add too much.
5. Turn the dough out onto a lightly floured work surface and knead gently a few times until it is smooth, adding just enough flour to prevent sticking. Divide the dough into 4equal portions.
6. Using floured hands, transfer 1 portion of the dough to a lightly floured work surface. Using your palms, roll the dough to make a rope about 3/4 inch in diameter. Cut the rope into 1-inch lengths. Repeat with the remaining dough.
7. Bring a large pot of salted water to a boil over high heat. Add half of the gnocchi and simmer until they rise to the surface, then cook 1 minute more. Using a skimmer, carefully transfer the gnocchi to a bowl and cover to keep warm. Repeat with the remaining gnocchi.
8. Toss with your favorite pesto or pasta sauce.
9. I added a step here before tossing in pesto. Transfer to a skillet sprayed with olive oil and pan-fry till gnocchi is crisp on sides!

Just a fore-warning, these bad boys fill you up fast. So, start with a few and see how that goes. I think we over ate the first night- they must have expanded in our stomachs because we were both ready to skip dessert (of course P choose not to!)

Kaepo pretended like he had too many, poor guy...we must abuse him!! :)

Banana Bread Roll

2010-05-22T06:32:00.003-05:00

I know, this may seem like a really simple recipe but to tell you the truth, I had never made a "roll" before now. As I have said before, common recipes are not something that attracts me. For some reason I start out with the difficult/different ones and then here lately I spot a traditional one and think, "hey, what a minute, that looks really pretty!" Of course, I have to go off and change it up a bit to make it more original but, I must say, this one stayed pretty similar and I was pleased.

Now about accomplishing "the roll"!! Unless you have been demonstrated the technique of "the roll" or are extremely smart (which I had neither) "the roll" might be a challenge! After my first attempt, I screamed. Literally. P insisted, "the attempt roll" tasted awesome. That's the joy of having a husband that will try any of even my ugliest creations. I promise, this guy was awful. Despite its looks, P would rave over it each time he so sweetly reminded me of the nightly dessert time. On a side note- I know a dessert is REALLY good when 8pm rolls around and he won't stop bugging me about it being "the time". Boy have I got that man trained! :) or spoiled!
I also brought over a sample to another man, that I know, who will eat anything I try...Flo! He had the same rave reviews. I on the other hand was completely UNsatisfied.

If you don't believe me on its utter hideousness check this out-

The first (ugly) roll only made me have a bigger desire to get it right the next time! See, I had originally created a roll recipe to bring to the girls at work as they're goodbye/thank-you treat before I left for Dallas. Since I made a disaster, I had to at least make something else for them! It was ON! I ended up making a roll similar to the well known pumpkin roll but converted it to a banana roll. Instead of cream cheese filling, I made a lighter cinnamon filling. When this one turned out, I was jumping up and down- "I made the roll!", "I made the roll!"
The girls at work dove in so fast I am unsure if it actually tasted good. haha
All I cared about? IT TURNED OUT!!

Banana Bread Roll
recipe adapted from Libby's Pumpkin Roll

Ingredients:
for the cake-
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ginger
1/4 t. salt
3 eggs
1 C sugar
2/3 C mashed banana (2 medium bananas)
1/2 C roasted walnuts (really chopped up)

for the filling-
3/4 cup (6 ounces) heavy cream
2 tablespoons yogurt
1 tablespoon powdered sugar
1 teaspoon vanilla
1 tsp cinnamon

Directions:
1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda, and spices.
3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.
4. Stir in flour mixture into egg mixture. Gently fold in walnuts. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour). Just to make double sure, I put mine in the fridge.
7. When cake is almost completely cooled, make the filling: Combine the ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl.
8. When cake has cooled completely, unroll (slowly) and spread with filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. Sprinkle with powdered sugar to make it presentable and pretty.

P liked the other one so much I may attempt that one again with my newly learned techniques. 1. REALLY cover the towel you roll the cake with liberally with powdered sugar. 2. Let the cake cool down COMPLETELY. 3. SLOWLY un-roll the cooled down cake.
It seams to me a lot of my problems are inpatients. I guess there are good times to take it "slow" in the kitchen...I have A LOT to learn! :)

Sweet Potato Hash Browns

2010-05-20T06:22:00.003-05:00

One of our last meals before leaving for Dallas was Sweet Potato Hash Browns. I had a few lonely sweet potatoes sitting in the pantry and was not about to thaw up meat to go with them in the middle of packing! Thankfully, we had a few eggs in the fridge, so it was breakfast for dinner time! What a brilliant idea I thought, that is until we sat down to eat and I asked P if he usually ate ketchup with his hash browns (I could have sworn that he had eaten them before at IHOP) but, to my surprise..his response left me dumbfounded. He said "I don't usually eat hash browns." My honest husband was skirting around the fact that he DIDN'T like hash browns! After 4 years of marriage I never knew, he doesn't like hash browns!! He insisted on eating them anyways since I had made them. He actually didn't think they were too bad...the man ended up eating his entire plate! hmmmm...I'm still in question as to if he liked them or not?!

I for one happened to enjoy them, so that's why this one will go "published". They were just the right texture if your going for the real hash brown feel. The sweetness in the sweet potatoes wasn't too overpowering (i love me some salty hash browns) and if you eat them right from the frying pan they can be quite addictive...topped with plain yogurt...can't get enough!

Sweet Potato Hash Browns
recipe adapted from Love and Olive Oil

2 8-ounce sweet potatoes
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
1 tablespoon all purpose flour
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons coconut oil
1 cup Greek-style yogurt(optional topping, you could go with ketchup as well!)

Directions:
Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, flour, cumin, and sea salt; mix to incorporate evenly.

Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Repeat with remaining mixture for total of 8 pancakes.

Notice the "cute" paper plates we ate on since every dish of mine, at this point, was tucked away in their assigned box! :)

*Update on the new job- so far, so good!! Thanks for all the thoughts and prayers!

Shredded Pork Buns

2010-05-18T06:06:00.000-05:00

We have these pretty often...something about steamed bread wrapped around some good tasting pork satisfies. P and I have decided if we ever get to go to China this will be the first thing we eat. Pork Buns. If you haven't tried steaming bread I'm going to say you should. Really, I would of never dreamed of steaming dough but I am so glad I gave it a try. You could stuff this dough recipe with almost anything. We have tried sweet buns (filled with fruit), pizza buns filled with the obvious, and I have even made a steamed corn dog substituting some cornmeal for some of the flour. The decorative bamboo steamer we got for a wedding gift has been the most useful decoration I have ever had!

Steamed Pork Buns
recipe from Cooking Light

Filling:
1/2 teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder

1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

If your wondering how our dog is adjusting to his new abode? Kaepo is loving life, NOT on his bed...for some reason he thinks his legs need more comfort than his body!?

Chocolate Love Cookies!

2010-05-16T07:29:00.003-05:00

They say "action speaks louder than words," well, I have them both covered this year. Friday was P and my 4 year anniversary. We just moved to a new area so we were really unsure of where we should go or what we should do. P literally spent 2 hours on City Search looking up restaurants. He had one picked out and had no idea what it would be like but we decided to try it out. After a long day of hint-dropping, P finally gave in and took me to a farmers market grocery store that I have been dreaming of going to since I found out we were moving to Dallas. It was great! Everything I expected, I could have literally tip-toed through the entire store I was so giddy. You know how kids get excited and stand on there tippy toes and jump around?! Well, call me a little school girl because that's exactly how I was. P didn't get too excited until we hit the meat section...then his dreams of being as good as his dad at grilling come alive. That's when we switched all our plans and decided to stay in. We got two all natural, grass fed, steaks and some fresh produce and were happier than peached plums. (i know that doesn't make sense and haven't a clue where i got it from) P got to test out the apartment grills (our only avenue for grilled food) and I had fun in the kitchen...as always!
All that and, WE DIDN'T TAKE A PICTURE!! Believe me, I wanted to, but for my husband's sake (after seeing his face when I exclaimed "picture time!" once we had our plates made, you would have understood!) we didn't. I guess this anniversary meal will go "unpublished". As far as the fun treat I made him....that's another story! :)

Soft Chocolate Cookies (perfect for royal icing decor)
recipe by Good Things Catered
Ingredients:
1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
2 tsp vanilla
4 1/2 c. flour
1 c. cocoa powder
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling

Directions:
1. In bowl of stand mixer, add butter and sugars and beat until light and fluffy in texture, about 3 minutes.
2. Add eggs one at a time, mixing thoroughly. Add vanilla extract, beating to combine.
3. Sift in flour, cocoa powder baking powder and salt a little at a time. Be careful not to over mix, this process should take about one minute. Place dough in fridge for at least 30 minutes or up to a week.
4. When ready to bake, preheat oven to 400 degrees and line baking sheets with parchment.
5. Roll cookies out to 1/2 inch thickness, cut to desired shape and place on parchment. Place baking sheet in oven bake cookies for 7-8 minutes (8 minutes for 3.5 inch circles and 4 minutes for mini ones).
6. Wait until cookies are cooled completely before icing.

I made these into tags that said a reason I loved him on each one...I must say, it was hard to just choose 19 (how many cookies I made). It has been fun to pull out a couple every night at dessert time. It's like a gift that keeps giving. :) I totally encourage anyone to make something like this, or at least list out attributes you love about your significant other...it made me realize, again, (sometimes i forget) what a blessed woman I am!

Banana Bread Brioche

2010-05-14T07:58:00.005-05:00

My mom gave me two rotten bananas and a small bag of walnuts the other day and said, "make me some banana bread." She should have known I would go different. I know the expectation was a nice cake-like loaf of yummy banana bread, but little did she know I had other plans for those rotten bananas. First of all, I had already packed my loaf pan, so I knew that would be one hindrance. Secondly, I didn't have the right (although simple) ingredients in my fridge to make the normal banana bread. I have really gotten used to making things I currently have on hand since we decided to move and get rid of as much food as possible! :)

Banana Bread Brioche (the no-knead version)
Recipe adapted from Healthy Bread in Five Minutes a Day

Ingredients:
1 1/2 cups whole wheat flour
2 1/4 cups unbleached all-purpose flour
1 tbs granulated yeast
1 tbs vital wheat gluten
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
2/3 cup lukewarm water
2 large eggs
1/4 c agave
1/4 cup + 2tbs coconut oil (or mild flavor oil/melted butter)
2 overly ripe bananas all mashed up
Egg wash
1/4 cup roasted and chopped pecans

Directions:
Whisk together the flours, yeast, salt, vital wheat gluten and spices in a bowl.
2. Combine the liquid ingredients with the bananas and mix all that with the dry ingredients without kneading.
3. The dough will be loose, but it will firm up when chilled. Do not try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished product.
4. Cover (not airtight), and allow the dough to rest at room temp. until it rises and collapses, approximately 2 hours.
5. Refrigerate the dough and use within 5 days.
6. When ready to bake, grease a brioche pan or any oven safe container about the size of a medium corning ware dish. (you see mine in the pic!) Dust the surface of the dough with flour and quickly shape into a ball. Place the ball in the prepared pan and allow to rest., loosely covered with plastic wrap for about and hour and 45 minutes. You could also make any design with the dough you would like, for example: braid, twist, spin...get creative! I rolled mine in a log and then curled it around itself in a disc-like shape.
7. Pre-heat your oven about 10 minutes before dough is ready to 350 degrees F.
8. Just before baking, use a pastry brush to paint the loaf's top with egg wash and sprinkle with toasted walnuts.
9. Bake near the center of the oven for about 45 to 50 minutes. It is done when the loaf is medium brown and firm.
10. Remove brioche from pan and allow it to cool on rack before digging in!

I delivered and hoped she would be satisfied and pleased!
From my small taste test side, I know I was!

Annie's Homegrown Mac and Cheese Review

2010-05-12T07:03:00.008-05:00

look at that pretty picture!!

We have been waiting to move until this project took place...It happened a lot sooner than I thought it would, P came home from Target with two daylight light bulbs and a clip lamp Monday and went to work. I now have an official light box!! Hopefully this will improve my pictures and until we break down and buy a SLR this will have to do!

Having random boxes laying around helped out!

and some white paint!

and some white fabric!

Who would of thought, I had most of the "ingredients" needed to make such an important piece of equipment!! :)

To test out the light box I decided to somewhat "cheat" and do a review on a very common, pre-made meal, in our kitchen. I'm ashamed to say, I have boxed mac and cheese in my cupboard but, man it makes for a quick satisfying side when your in a crunch. And, have I told you how much my husband loves mac and cheese??

I bought Annie's Homegrown Classic Macaroni and Cheese to see if P would notice the difference and somehow be satisfied with the healthier/organic alternative. Not to mention, I got a really good deal on these puppies. I'm so glad they turned out to be just as good because I ended up stocking our pantry with like 10 boxes!!!

Now is the time to persuade you from the fake, unknown ingredients, in your everyday boxed mac and cheese and try out Annie's! (I am not being paid by Annie's to say this, I promise!)
When interviewing the "subject", while eating, I couldn't help but notice the constant shoveling of the bright yellow noodles into his mouth. When asked "what do you think?", the "subject" responded with, "taste like mac and cheese!".

Need I say more?

Of Course!!

Not only does there need to be a review of the taste, but also (as I learned in my Food Science classes) there should be tests on cooking ease, nutrition, ingredients, and overall appearance!
As the cooker in this project, I must say, Annie's was just as easy to boil noodles, mix in powder, add a bit of milk and butter...although, I felt like mixing time was a bit more, all in all, the same!
Nutrition comparison?? take Kraft M&C for example:

While both products contain no trans fat Kraft Macaroni and cheese contains 23% more saturated fat, 2% more Cholesterol, 7% more sodium and 1 g more sugar prepared than Annie's Macaroni and cheese.

Annie's macaroni and cheese has 5% more calcium and 1 g more fiber, as well as Vitamin b1 and Folic acid which are not found in Kraft Macaroni at all! Kraft does however beat Annie out in the iron and vitamin A categories with 13% more vitamin A and 6% more iron.

The winner:
Annie's macaroni and cheese has less of what you don't want, and more of what you do.

source: an article in associated content

Ingredients? *Here is the FUN part!*

Kraft Mac and Cheese:
Ingredients: ENRICHED MACARONI PRODUCT (WHEAT FLOUR, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID); CHEESE SAUCE MIX (WHEY, SALT, MILK, SKIM MILK, MILKFAT, MILK PROTEIN CONCENTRATE, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF SODIUM TRIPOLYPHOSPHATE, BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CITRIC ACID, CELLULOSE GEL, CELLULOSE GUM, LACTIC ACID, CHEESE CULTURE, CALCIUM PHOSPHATE, YELLOW 5, YELLOW 6, ENZYMES) CONTAINS: WHEAT, MILK.
source: Kraft

Annie's Mac and Cheese:
ORGANIC SEMOLINA MACARONI FROM DURUM WHEAT, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, NON-ANIMAL ENZYMES), WHEY, BUTTERMILK, SALT, CREAM, NATURAL FLAVOR, NATURAL SODIUM PHOSPHATE, ANNATTO EXTRACT FOR NATURAL COLOR.
source: Annie's

*I always love me some yellow 5 & 6 in my mac and cheese!! :)

Appearance:
Just as moist (i hate that word), just as yellow, just as "noodle like".

I guess I will let you decide for your self on what you want your kids, i mean, family members eating! We will stick with Annie's, especially if I keep getting them for the good price I did. Otherwise, I may try my hand and homemade!

Breakfast Pizza Braid

2010-05-10T07:00:00.002-05:00

Good morning from Dallas!!

I've been extremely impressed with this new way of making bread that I guess it has taken over my kitchen. There is a book out there called "Healthy Bread in 5 Minutes a Day" which I conveniently rented from the library. I absolutely love it! I had to return the book today and almost cried as I released it into the cold, hard, book return slot. Who knows where that slot leads too...probably some book monster eats it up!
Okay, okay, enough ranting about the sob story of returning such an awesome book, I may just break down and buy the thing!

Pizza for breakfast is brilliant! Especially when your husband loves it as much as P does. The dough I used was from the same batch I made pita pockets, Italian burger buns, Naan, and now this! I think this is a nice (even kid friendly) breakfast packed with protein and goes nice with a glass of OJ which is just how we had it! I was even able to slip in some turkey bacon (he assumed it was regular), and some vegetarian sausage, shhh don't tell. He definitely thought he was getting away with another "not so good for you" weekend breakfast.
Another thing I liked about the breakfast pizza is that, it makes really good leftovers for the next morning!

Breakfast Pizza Braid

Ingredients:
Use a "peach" size of the dough recipe from this post
Eggs
Turkey Bacon or whatever meat you prefer
Cheese
Pizza Sauce

Directions:
You want to make sure that you have your "innards" ready to go when you pull out your dough.
Preheat the oven to 450 degrees and if your using a pizza stone place it in the oven while you preheat.
Dust the ball of dough and your working surface with flour and roll dough into a rectangle about 15" by 6".
Spread your choice of fillings in the center of the dough lengthwise.
Cut 1" strips on eather side of the filling all the way down both sides of the dough. I used sissors and it worked perfectly.
Pull up each side and conect the dough in the middle.
Once your oven is pre-heated pop that baby on your pizza stone and cook for about 10 minutes or untill the crust starts to tan and is stiff.

Hope your Monday is grand!

Moving- #10

2010-05-08T08:00:00.002-05:00

My poor kitchen is boxed up!

Today's the day..we are in the process of moving to Dallas and in the transition I hope to continue and keep up with my posts :). I almost feel like it's a responsibility, one that I like!

For those that don't know, we are heading north so that my husband can attend seminary. We are both very excited and look forward to the opportunities God has for us up there. Hopefully it wont take us long to get adjusted, after being up there only a few times I can already tell Dallas is going to be a lot different than what we are both used to. We call it our "adventure"! This will be our 10th move in exactly 4 years of marriage (our anniversary is next weekend)!! Pray for us!

We are also sad to leave such a familiar place, familiar faces, and family. Know that we welcome visits and will definitely do our best to keep in touch!

I guess I better get back to packing, I'm going to be the slacker in this move since my incident a couple weeks ago :(

Kaepo is still unsure of this move...either that or he's board of moving!

Black Bean Brownies

2010-05-06T07:02:00.001-05:00

Don't cut me short after just reading the title to this post. I promise, from the bottom of my heart, it doesn't taste like you think!! My husband can attest, he is the most suspicious eater (I probably made him that way because I continually try to hide things in his food! The man doesn't like any vegetable!) and he didn't suspect a thing! However, after I told him, he figured he would get a hint of black beans, or maybe a texture but, NOPE! It's a winner and I just dare you to try it out...They look good, they smell good, they are decently healthy, and eh, why not? Black Bean Brownies could be the rave of the future!

I topped the brownie with a vanilla, chocolate swirl semifreddo, I think P is getting used to having semifreddo in the freezer, I may have started something, or at least spoiled someone!

Black Bean Brownies
Recipe adapted from Meal Makover Moms

Ingredients:
One 15 ½-ounce can black beans, drained and rinsed very well
3 large eggs

3 tablespoons coconut oil (or other mild flavored oil)

3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract

1 teaspoon instant coffee mixed in 2tbs of milk (optional)

1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips

Directions:
1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, coffee, baking powder, and salt and process until smooth. Add the chocolate chips and pulse a few times until the chips are broken up a bit.
3. Pour the batter into the prepared baking dish.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. *they taste even better after sitting in the fridge over night! :)

One thing that also excites me is, I was able to make these almost completely organic!! wooohoo

I bet there are a number of things that could be made scrumptious, like this, from beans...my mind is going...I guess you'll have to wait and see what comes of it! :)

Looks like Kaepo put his nose in the semifreddo!!

Chicken Parmesan Burger

2010-05-04T08:13:00.001-05:00

Burgers have been on my mind a lot lately. I continually have the urge to make them and have to stop myself because of an internal need for "variety". Dumb, I know. Finally, only because this burger idea had a fun twist to it, I let myself indulge in another burger recipe. Oooo and I'm so glad I did! These turned out great, it's a nice way to spice up a simple week-night meal and make you wanting more burger in the end....agh!! This recipe is adapted from Annie's Eats Chicken Parmesan Burger. I loved the concept and went a little further with the idea. Since traditional chicken parm. is breaded, I breaded the burger before baking. I also have found in burgers, adding a little ground pork loin to the chicken moistens it up a bit. Instead of bread crumbs I used organic Italian stuffing mix that I whirled in the food processor a bit. That is also what I used for the breading.
Results- A moist burger married with chicken Parmesan all wrapped up in a cute bun.
The buns are homemade, an attempt to make those new flat bread buns you see in the store now...I desperately need to re-attempt those, although, the ones I made worked out just fine for the burgers.

I already can't wait to make these again!

Chicken (and Pork) Parmesan Burgers

Ingredients:
For the burgers:
1/2 lb. ground chicken
1/2 lb. ground pork loin
1/4 cup grated Parmesan cheese
1 cup Italian Stuffing ( food processed into bread crumb consistency)
1 clove garlic, minced
Salt and pepper
For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

Directions:
1. In a medium bowl combine all of the ingredients for the burgers except 3/4c of bread crumbs. Mix well until thoroughly combined. Form the mixture into 4 patties.
2. Place remaining bread crumbs in a wide bowl and carefully dip/smash the burger patties until coated in the bread crumbs.
3.Refrigerate for about 30 minutes to allow the flavors to have fun!
4. Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

Messy, Misshapped, Strawberry, Semifreddo Sandwiches!

2010-05-02T11:46:00.002-05:00

Semifreddo just does melt like ice cream! I learned that after being completely frustrated that my sandwiches just didn't look near as neat as they should be. I, of course, in visioned these bad-boys to turn out just the "darlingest" cookies ever, boy was I wrong. I am happy to say though, that I proved it doesn't have to look good to taste good!

There are quite a few different styles of semifreddo that I have found around the "tubes" and when we were sooo pleased with how our first attempt turned out, I thought we would stick with that! Well, adventurous me decided to try another one and I must say, we were right on our gut instincts. Who knows, it may have been better if it wasn't frozen, then thawed, then frozen again...The verdict- semifreddo without egg whites is more like ice cream! Don't get me wrong, the egg white one was good...just didn't quite hit the ice cream caliber. Being semifreddo newbies, we could be looking at this completely wrong, I'm sure someone out there with much more experience, could argue that its not SUPPOSE to be like ice cream. I guess, in MY kitchen, we like it to be as close to it as possible. :)

The wafers are good- I would re-use that recipe. But, if attempted again, I would go with another semifreddo recipe. By all means, do try for yourself if you so choose!

Strawberry Semifreddo Sandwiches
(the cookie is soft similar to normal ice cream sandwiches if your wondering!)
Recipe from Martha Stewart

Ingredients:
Makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk

2 to 2 1/2 pints strawberry semifreddo*, slightly softened

Directions:
1.In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2.Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
3.Using half the cookies, spoon softened strawberry semifreddo about 1/2 inch thick on each underside. Place matching cookie on top of semifreddo, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

*Strawberry Semifreddo
Recipe from Cook and Eat

Ingredients:
1 pint of fresh strawberries, stems and caps removed
2 cups heavy cream
1/3 cup sugar
1 t vanilla
4 eggs, separated

Directions:
1. Mash the strawberries well. It’s fine if there are chunks, but not whole strawberries. I used a muddler for this, and it worked really well. Set aside.
2. Whip the cream until it is firm. Cover and refrigerate.
3. Combine the sugar, vanilla and egg yolks in the bowl of a mixer and beat until it is thick and a pale yellow, about 5 minutes. Move to a large metal bowl, cover and set aside.
4. Beat the egg whites in a clean mixer bowl until you get soft peaks.
5. Fold the whipped cream into the egg yolk mixture. Then, fold in the egg whites, trying not to deflate them.
6. Finally, fold in the strawberry puree, mixing just enough to get some nice swirls and streaks but not a solid pink color.
7. Cover the bowl with plastic wrap and place in the freezer for at least 30 minutes. You’ll need to freeze it for well over an hour for more of an ice cream texture.