My Muesli

My Muesli

1 C oats
2/3 C Uncle Sam Cereal (wheat berry flakes)
1/3 C Quinoa Flakes (also a cereal)
4 T wheat germ
4 T ground flaxseed
1/4 C chia seeds
1/3 C golden raisins

Combine all ingredients and keep in an airtight container in the refrigerator. Eat with yogurt or as a hot or cold cereal.

** 1/4 C serving is 141 calories, 4g fat, 5g fiber and 5g protein.
**When I lived in England, I loved muesli....Alpen Muesli to be exact.  You can buy it here now and it's delicious, but not particularly healthy.  So I made up my own version with less sugar and a little more umph!  I eat it mixed in greek yogurt and then topped with a little vanilla soy milk and fruit. I add the soy milk because it get's quite thick.  Traditionally, Europeans mix it with their yogurt or milk the night before and let it sit in the refrigerator over night. I like it both ways, but usually I don't think about it the night before.
**You could add anything you want to muesli...nuts, dates, dried fruit...no limit.  I change mine up all the time, but this is my base!

Magleby Feijoada

Magleby Feijoada

1 smoked ham hock
2 bay leaves
3 C dried black beans
1 T olive oil
1 large minced white onion
3 cloves garlic, chopped
3/4 bunch of parsely finely chopped
1-2 lbs of ham, cubed
2-3 t salt
1 t pepper

Soak beans over night.  Discard water after soaking. If you are short on time, place beans in a pot and cover with cold water.  Bring to a boil, turn off heat and let sit for an hour. Discard water.  Combine beans, ham hock, bay leaves and 2 t salt in pressure cooker pot. Add enough water to cover beans 3 inches. Cook for about 45 minutes in pressure cooker. Turn off heat and let pressure return to normal just by cooling down, or if in a hurry, release steam.  While beans are cooking, saute onion, garlic, parsley in a pan on a low flame. Cook until onions are translucent. Add ham and turn off heat.  When beans are done, remove ham hock and discard, add the onion and ham mixture to the beans.  Cook 20-30 more minutes or until you have your desired consistency.  Add pepper and more salt if desired.  If you add the salt before it is cooked down, the salt flavor intensifies and it might end up too salty.  Serve over rice or quinoa.

**Hans served his mission in Brasil and often craves Feijoada (Brasilian black bean stew).  Knowing what my kids like, I have kind of come up with my own combo.....it may not be Brasilian, but it tastes so good and everyone loves it!
**I truly hesitated putting this picture up, I know it looks so gross, but it really is delish and perfectly satisfying on a cold night!

Chicken Marsala

Chicken Marsala

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
flour, for dredging
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 ounces prosciutto, thinly sliced
16 ounces mushrooms, sliced thickly
1 cup Marsala wine
1 cup chicken stock
4 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Slice chicken breast in half to make them a thinner breast. Put the chicken breasts on plastic wrap and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter  in a single layer in 200 degree oven to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Pour the Marsala in the pan and boil down for a minute or so. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Return chicken to the warm serving dish.  Taste sauce and season with salt and pepper to liking. Pour sauce over chicken. Garnish with chopped parsley before serving. Yummy served with parmesan spinach potatoes.

** Grayson picked this for his 17th birthday dinner and I couldn't believe that it wasn't already on the blog, it has been a family favorite for years! Even though some of the kids hate mushrooms, they all love this and they just quietly take off the mushrooms....then I eat them!
**I often make the sauce first, to save on last minute timing and then add it to the chicken in the pan for the "second" cooking.

Zucchini "Noodles" with Pesto

Zucchini "Noodles" with Pesto

Pesto
2 C tightly packed basil leaves
1/2 C olive oil
3 T pine nuts
2 medium cloves garlic, minced
1/2 t salt
1/2 C grated parmigiano-reggiano

Zucchini Noodles
3 medium zucchini
1 T olive oil
3/4 lb dried spaghetti
shaved parmigiano-reggiano for serving

First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scrape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Put a large pot of salted water over high heat.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes. 

When the pot of water boils, drop in the spaghetti.  Cook until al dente.  Using a pair of long handled tongs scoop the pasta directly from the pot into the skillet of cooked zucchini.  Add 1/2 cup of the pesto and toss the mixture well to ensure that each noodle-zucchini and spaghetti alike-has a thin, even coat of sauce.  Serve immediately, with additional salt and lots of grated Parmigiano-Reggiano.

**From A Homemade Life by Molly Wizenberg
**Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!
**Before I had a mandolin, I would just make the zucchini, as a side dish, so good!

Peaches and Cream Pie

 Peaches and Cream Pie

Crust
1/2 C unsalted butter, softened
3 T sugar
1 lg egg yolk (room temp)
3 T heavy cream
1 1/2 C flour
1/4 t salt

Filling
1 pound (2 - 8oz pkg) cream cheese, softened
1 1/2 C powdered sugar
1/2 C heavy cream
2 t vanilla

Topping
2 1/2 C sliced ripe peaches

Crust: In mixer, cream butter and sugar until smooth.  Add the egg yolk and cream, and mix well.  Add the flour and salt, beat until just combined.  Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9 inch pie plate. Fold the edges under all around the rim and crimp.  Prick the bottom and sides all over with the tines of a fork (to prevent crust from puffing up). Cover the edge of the pie crust with aluminum foil. place on a baking sheet and bake for 10 minutes at 375.  Carefully remove foil and continue baking 10-15 more minutes, or until crust is crisp and golden.  Remove from the oven and allow to cool.
Filling: In mixer, beat together the cream cheese and sugar until smooth and creamy.  Add the heavy cream and vanilla.  Beat on low until well combined. Refrigerate the filling until crust is completely cool. When crust is cool, spread the filling evenly in the crust with a rubber spatula.  Arrange the sliced peaches on top of the filling.  Refrigerate pie for at least 8 hours for filling to set.

**From Magnolia Bakery
**I refrigerated the filling after putting it in the pie shell, but just added the peaches before I served to prevent browning.  The peaches slid all over when I served the slices, but they were fresh and yummy!

Granola Cookie

Granola Cookie

3/4 C butter
1/2 C sugar
1/2 C brown sugar
1/4 C honey
1 egg
1 T vanilla
1 t cinnamon
1 t salt
1 T baking soda
1 3/4 C flour
2 1/4 C oats
1/2 C coconut
1/2 C chopped pecans (toasted if you like)
1/2 C chopped almonds (toasted or sliced if you like)
1/2 C golden raisins
1/2 C chopped dried apricots
1/2 C chopped white chocolate (or chips)

In a mixer, cream together butter, sugars and honey.  Add egg, vanilla, cinnamon and salt.  Mix well.  Add soda and flour. Mix well.  Add oats and coconut.  Mix until just incorporated.   Remove bowl from mixer, add coconut, pecans, almonds, raisins, apricots and white chocolate and then mix by hand with a heavy wood spoon.  It's a very stiff dough and you might actually need to use your hands.  I do.  Measure 1/4 C of dough, roll into a ball and flatten to an inch thick on the parchment or silpat lined baking sheet.  Bake at 350 for 9-10 minutes or until golden and toasty around the edges and a bit on top.

**This is my first ever invented recipe.  It is a collaboration of several cookie recipes as well as a few favorite granola recipes.  I worked on it last year for a bit and couldn't get it right, so I walked away for a bit.  I decided to try it again and I'm closer than ever.  I may still tweak it a bit, but I need to walk away from ALL the granola cookies.  Test batches are killing me, I can't stop eating them. 
 **This recipe doesn't produce a huge batch, because this particular cookie is only eaten by me, Hans and Chloe.  So I don't like having a ton around.  However, it's super easy to double! And they are great frozen.
**A variation that I played with that is super good is substituting the 1/2 C of almonds and pecans for 1 C salted cashews. Yummy too.  You could sub anything you want for the last 5 ingredients and still have a great cookie. 
**PS. This wasn't the prettiest cookie of the batch, Chloe ate that one.... :)

Richest Ever Chocolate Chip Cookies

Richest Ever Chocolate Chip Cookies

2 C butter
3 eggs
2 C sugar
2 C brown sugar
2 t vanilla
7 C flour
2 t salt
2 t baking soda
2 t baking powder
3 C chocolate chips

In heavy mixer, mix cold butter and sugar until combined. Add eggs.  Add in vanilla, salt, soda, powder and then flour.  Add chocolate chips.  Bake at 375. 1 T cookies 6-7 min, 1/4 C 10-11 min.

**This was one of the first recipes I ever asked for, probably when I was 16.  My amazing sister in law has always been the best cook!  I changed it just a bit, and I don't know if it's better, but I'm lazy and I like measuring 2 t instead of 1 1/2! This makes a huge batch, hense the heavy mixer.  I've halved it before and just added 2 eggs.
**PS, best dough EVER to just eat out of the bowl.  We make it sometimes and just skip the eggs to eat the dough....and when I say we, I mean me and Chloe!

Clotted Cream

Clotted Cream

4 C heavy cream (NOT ultra-pasteurized)

Place 4 C cream in a glass 9x13 pan and cover with tin foil.  Place in 160-180 degree oven overnight or 8-10 hours.  Cream is clotted when you can see the two layers. Remove from oven.  If there is a brown film on top, remove with a fork while still warm.  Replace foil and place in fridge until set, 4-6 hours.  Spoon clotted cream off top, or pour liquid out from underneath, which ever comes first.  Mix clotted cream until smooth.  Serve at room temperature. Can be stored in the fridge for a few days. Should yield 2 C clotted cream.  Serve on English Scones!

**Seriously delightfully reminiscent and yummy!
** If you've never had it, it taste like a mix between unsalted butter and whipped cream....a touch sweeter.

English Scones

English Scones

Chocolate Chip & Cranberry Orange

2 C flour
1/4 C sugar
1 1/4 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, cold and cut into pieces
1 t vanilla extract
2/3-3/4 C buttermilk

For Chocolate Chip Scones
1 C chocolate chips (if large chips, do a rough chop)

For Cranberry Orange Scones
1 C craisins (I prefer rough chopped)
1 T orange zest
1/4 C fresh squeezed orange juice

In a large bowl, combine flour, sugar, powder, soda and salt.  Cut in butter until mixture resembles coarse crumbs (I seem to have best luck with my fingers). Add chocolate chips or craisins, zest and juice.  Add vanilla to buttermilk, using 3/4 C for chocolate chip and 2/3 C or a bit less for cranberry.  Mix until just combined and soft and sticky dough has formed.  Flour counter and form dough into two 6 inch by 1 inch disks, flouring both sides.  Cut each disk into 8 wedges.  Place on parchment lined cookie sheet.  Brush with buttermilk and sprinkle with sugar.  Bake at 400 for 15-20 minutes.  Serve with Clotted Cream, or unsalted european butter.  And any scone is delish with lemon curd!

**I love these scones.  The wetter the dough, the softer the scone, but be careful, they start to lose their shape.
**Adapted from joyofbaking.com

Liege Belgian Waffles

Liege Belgian Waffles

2 T sugar
3/4 C lukewarm milk
3 eggs
1 C melted butter
2 t vanilla
3 C flour
1 T instant yeast
1/2 t salt
1 1/2 C Belgian Pearl Sugar (Lars' Own - Pirate O's in Sandy)

Whisk sugar, milk, eggs, butter and vanilla until blended.  In a separate bowl, mix flour, yeast and salt.  Add egg mixture to flour mixture. Mix until soft dough forms.  Cover with a light cloth and let rise in a warm place (80-95 degrees) until doubled in volume.  About 30-45 minutes.  Preheat waffle iron. Gently mix in pearled sugar.  Place approximately a 1/3 C of dough on preheated waffle iron and cook until crisp, approximately 2 minutes.  Be careful taking waffles out of iron, the sugar gets scalding hot and can easily burn the fingers.  Delicious alone, but divine served with fruit and cream or biscoff spread.

**Thanks to a trip to a farmer's market and the "waffle love" truck, I was introduced to the Liege waffle.  The pearled sugar makes these waffles, truly outstanding!
**May try to reduce the amount of butter the next time I make them.  The butter was running all over the waffle iron!
**Recipe adapted from allrecipes.com

Brownie Cookies

Brownie Cookies

8 oz or 1 1/3 C semisweet chocolate (or chips)
3 T butter
1 C sugar
3 lg eggs
1 t pero powder (could leave out)
1 t vanilla
1 C flour
1/4 t baking powder
1/4 t salt
1 C semisweet chocolate chips (optional - but we like)

Melt chocolate and butter in the microwave, for 20 seconds at a time just until chocolate melts. Do not over heat.  In mixer bowl,  beat sugar and eggs.  Add melted chocolate and mix until combined.  Add remaining ingredients, mixing in chocolate chips after all of the flour is incorporated.  Refrigerate dough for an hour to make it easier to handle.  Bake at 325 on parchment or silpat lined cookie sheet. 1 T cookie bakes for 7-9 minutes or until center is just dry/set.  1/4 C cookie bakes for 11-12 minutes.

*Adapted from King Arthur Flour
**I've made these a few times and we love them.  The dough is a mess, next time I will put it in pam sprayed plastic wrap and refrigerate it in a log shape.  Then I can just cut slices...I'll try it and let you know.  My hands were insane with this dough today.
**Also would be awesome for ice cream sandwiches!

M & M Cookies

M & M Cookies

1 C sugar
1 C brown sugar
1/2 C butter
1/2 C shortening
2 eggs (preferably large - I use Costco's - if not using large, reduce flour)
2 t baking soda
1 t salt
1 t vanilla
3 C flour
2 C plain m&m's

Cream together sugars, butter and shortening.  Add eggs and beat until fluffy. Add soda, salt, vanilla and flour.  Mix well. Dough should not stick to the sides, if it does, use a little more flour. Stir in m&m's, the mixer breaks them. Bake on a parchment or a silpat lined cookie sheet at 350.  1 T cookie bakes for approximately 6 minutes. (I say approximately because both my ovens bake differently.) 1/4 C cookie bakes for approximately 8 minutes. 1 T cookies bakes from ball form, 1/4 C cookie is a bag flattened slightly.

*Adapted from Breanna's Recipe Box
*Freeze wonderfully, but once they are in a ziploc at room temp, the texture changes. Just sayin' :)
*1 batch makes 72 (1T) or 36 (2T) or 18 (1/4C)

Hummus

Hummus

2 T freshly squeezed lemon juice
1/4 t salt
1 15.5 ounce garbanzo beans, drained and rinsed (low sodium)
1/2 t minced garlic
1/4 C vegetable broth (low sodium) or water to thin

Place all ingredients in a food processor; process until smooth.  Refrigerate in an airtight container for up to 5 days. 1/3 C serving size, 98 calories, 4g protein.

**This is adapted from Bob Harper's (trainer on the Biggest Loser) Signature No-Oil Hummus.  I find this very fresh and yummy! Not as intense as normal hummus. Very yummy with cucumbers or pita crackers. And PS. I didn't use low sodium.

Green Enchiladas

Green Enchiladas

Tomatillo Enchilada Sauce (recipe below)
12 corn tortillas (either warmed in microwave or softened in oil)
4 chicken breast cooked and shredded (or a rotisserie chicken)
8 oz cream cheese
2 C grated jack or pepper jack cheese
radishes

Visually separate chicken in half and in half again, that amount should fill 3 enchiladas....I seem to do it different every time. 

Place 1/2 C enchilada sauce on the bottom of a 9x13 pan.  Spread 1-2 T cream cheese on a tortilla, place chicken on top and sprinkle with cheese.  Roll up and place seam side down in pan.  Continue using all of the tortillas.  Top with enough enchilada sauce to cover enchiladas, but not drowned them. Use remaining cheese to sprinkle on top of enchilada sauce.  Bake at 350 for 30 minutes or until warm and bubbly.

When serving, top with sliced radishes.

 Tomatillo Enchilada Sauce

2 lb tomatillos, peeled and washed
1 large onion, chopped
1 jalapeno, chopped
8 C water
1/2 C cilantro, finely chopped (or add it in the last few seconds of blending)
1 1/2 T chicken base
1/4 C cornstarch dissolved in cold water

Boil tomatillos, onion, jalapeno in the water for 20-30 minutes.  Take out solids with a slotted spoon and blend.  Add back to water. Add the chicken base and the cilantro.  Bring back to a boil and add cornstarch.  Let boil down until desired consistency.  (Usually 20 more minutes or so.)

**Usually, I have 2-3 C left over, so probably enough for 2 pans of enchiladas, but I usually keep it in the fridge for a week and make another variation or a smothered burrito.

**Our neighbor Howie Nelson shared some great recipes he created from a restaurant he had a few years ago.  His quantities were huge, so I cut it down and made some adjustments. Then our other neighbor Nena Maw told me how Howie told her to make a simple enchilada with cream cheese and radishes.  This is what I came up with after listening to her description.  My kids love them, but only Hans and I appreciate the radishes....it takes them to a different level!

Rosemary Parmesan Polenta

Rosemary Parmesan Polenta

7 1/2 C water
1 1/2 t salt
pinch baking soda
1 t fresh rosemary finely chopped 
1 1/2 C coarse-ground cornmeal (aka polenta)

2 T unsalted butter
2 C grated Parmesan cheese
black pepper to taste

Bring water to a boil in a large, heavy bottomed pot over medium-high heat.  Stir in salt, baking soda and rosemary.   Slowly pour cornmeal into water in a steady stream, while stirring constantly.  Bring mixture to a boil, stirring constantly, about 1 minute.  Reduce heat to lowest possible setting and cover.  After 5 minutes, whisk polenta to smooth out any lumps.  cover and continue to cook without stirring, until grains of polenta are tender by slightly al dente, about 25 minutes longer. (Polenta will be loose and barely hold its shape but will continue to thicken as it cools.) Remove from heat, stir in butter and parmesan and season to taste with pepper.

**Adapted from Creamy Polenta - America's Test Kitchen
**I love polenta, so does Chloe! It's basically fancy for Grits.  It was a great compliment to these roasted root vegetables, but is also good with dishes like Grilled Pork Tenderloin!

My Fave Smoothie

My Fave Smoothie

1 C frozen blueberries
1 medium carrot, peeled
2 C spinach
1/2 C plain greek yogurt (Fage or Kirkland brands)
1 T wheat germ
1 T ground flaxseed
1/2 t cinnamon
water to liking (I use about 1/2 C)
Truvia to liking (it's a natural no calorie sweetener)

Place all ingredients in blender and blend until smooth.  I like mine with a little texture, but if you are bothered by texture, add a little more water and blend like crazy!

**This little powerhouse has 250 calories, 10 g of fiber and 18 g of protein. It's a favorite lunch for me! And supposedly most of these ingredients have crazy super powers, even the cinnamon!
**Update, as of late I haven't been using the carrot....but I've been adding in a T of Udo's oil to save my body from all the damage I'm doing running! :)

Pepper & Onion Cream Cheese Wrap

Pepper & Onion Cream Cheese Wrap

1/2 a jar Harry & David Pepper Onion Relish
8oz cream cheese
tortillas - Costco's uncooked are my fave
grilled chicken (great marinated in Lowry's mesquite)
mango salsa
avocado
spinach

Mix the pepper onion relish with the cream cheese. Easiest with an electric mixer, but don't beat excessively.  Spread a tablespoon or two of the cream cheese mixture all over the tortilla. Place chicken, spinach, mango salsa and avocado on tortilla and roll up using the cream cheese mixture to glue the wrap shut.

Mango Salsa

2 mangoes peeled, and finely diced
1/4 C red onion finely diced
1/2 C cilantro minced
juice of 1 lime

Mix all together and let sit for at least 1/2 hour. I usually make it a day ahead and keep it in the fridge.

**My sister in law taught me this years ago and I have used it for several parties and showers.  This is my combination, but you could use almost anything as long as you use the cream cheese and relish mixture!
**You can order the relish online, or the park city outlets have a Harry & David store. Stock up. Just pouring the relish over a block of cream cheese for a dip is divine!

Crepes

Crepes (makes approx 15)

3 C milk
2 C flour
4 eggs
2 T oil
1/2 t salt

In a bowl or blender, combine milk, flour, eggs oil and salt. Whisk or blend until well mixed.  Heat a lightly greased skillet. Pour in a scant (little less) 1/4 C of batter into pan and tilt pan in a circle so batter spreads to a larger circle.  Cook for 1 minute or until batter seems almost dry, flip over using spatula or fingers. Cook an additional 30 seconds. Place crepe on a plate and repeat putting parchment between each crepe.Cover with plastic wrap. Place in refrigerator.  Then next morning, fill the crepes with choice of filling (either nutella or biscoff spread) and place the whole tray of crepes in a 200 degree oven until ready to serve.  Top with fruit and cream or whatever else you like! We topped these with bananas and whipped cream!

**I love doing the crepes this way so that we can all eat at once, otherwise I'm at the table by myself and everyone is gone. Plus, I swear they stay warmer longer.
**One other trick, I warm up the filling and put it in a ziplock or a plastic piping bag, cut the corner with scissors and drizzle the filling over half of the crepe, then fold in half and half again.  It's way easier than spreading with a knife!

Bird Nests

Bird Nests

1 pkg of butterscotch chips
1 pkg rice noodles/chow mein noodles
candy "eggs"

Melt chips in a pyrex bowl, stirring every 15-30 seconds until melted.  Add noodles and stir gently to coat noodles.  Drop onto parchment lined cookie sheet and shape into a nest.  Top with any "eggs" you choose.

** I remember having these as a little girl.  I don't remember the nest in particular, but I remember the butterscotch and the noodles.  So yummy for my taste! I've made these the last two years and my kids love them!  I even make tiny ones just big enough for 1 egg.

Raspberry Freezer Jam

 Raspberry Freezer Jam

This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain....

In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never did.  I was thrilled that at least it was less corn syrup and sugar per serving.  So unless a better or different product comes along, this is what I'm going with for now!  Here are the two pectins, a batch of each, made separately and then mixed before putting them in containers.

**Breanna taught me that frozen raspberries work equally as well as fresh and if you can get them on sale, it's a way better deal!

**Today I made 6 batches (3 of each) and ended up with 15-2 cup containers of freezer jam.  I would love for it to last a year, but I'm guessing 6-7 months.

Lemon Asparagus Salad

Lemon Asparagus Salad

1/4 C pine nuts toasted (350 for 5-8 minutes)
1 lb asparagus, rinsed (a bit bigger than I normally buy)
1 lemon
olive oil
kosher salt
freshly ground pepper
1-2 oz parmesan

On a cutting board, lay a single stalk on its side, and while holding the tough/big end, use a vegetable peeler to shave off thin ribbons from stalk to tip. Peeling away from the tough end in your hand.  Discard the tough ends, and gently pile your ribbons on the serving platter or bowl.  Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle with salt and pepper.  Toss gently and sprinkle with parmesan cheese and toasted pine nuts. Eat immediately.

**Recipe from Smitten Kitchen.
**A lovely fresh salad that is different and delicious!
**I used a normal peeler and it worked, but a Y-shaped peeler was suggested. And I personally think large shaved pieces of parmesan would be a lot prettier!

Southwestern Frittata

Southwestern Frittata

1/2 T olive oil
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/4 t cumin
1 can black beans, rinsed and drained
4 roma tomatoes, diced
5 eggs, lightly beaten
salt (about 1/2 t)
pepper (about 1/4 t)
1/2 C cheddar cheese (or pepper jack for some spice!)
avocado, salsa, cilantro, sour cream

Preheat oven to 350. In a medium, oven safe, nonstick skillet, heat the oil over medium heat.  Add the pepper, onion and cumin, cook for 5 minutes or until the onion is translucent.  Add the beans and tomatoes, stir until evenly distributed.  Pour the eggs over the vegetable mixture, making sure it distributes through all the vegetables, stirring a little if necessary.  Season with salt and pepper to taste.  Cook for 1-2 minutes until the edges begin to set.  Place in the oven for 10 minutes or until the eggs are cooked through and mixture is slightly puffy. Remove from the oven and sprinkle with cheese.  Return to oven just until cheese is melted.  Serve with avocado, salsa, sour cream and cilantro.

**I have made a southwestern frittata a few times and was craving it the other day, and proceeded to waste an HOUR looking for the recipe and never found it.  So I recreated my own.... I might be making adjustments when I make it again.  Also, I had 8 asparagus spears in my fridge, so I chopped them up and added them in with the peppers and onions.
** I served it with a warm tortilla on the side and Tru put his in it and made a little breakfast burrito.

Elise's Angel Food Cake

Angel Food Cake For Angel Food Cake Haters ;)

10-12 large egg whites (11 Costco)
1 1/2 C powdered sugar
1 C flour
1 1/2 t cream of tartar
1 t vanilla
1 C sugar

Bring egg whites to room temperature.  Sift powdered sugar and flour together 3 times.  In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add sugar, about 2 T at a time, beating until stiff peaks form (tips stand straight).  Sift about one fourth of the flour mixture over beaten egg whites; fold in gently.   Repeat, folding in a the remaining flour mixture by fourths.

Pour into a freshly washed, ungreased 10 inch angel food cake pan.  Bake on the lowest rack at 350 for 40-45 mintures or until top springs back when lightly touched.  Immediately invert cake (leave in pan) and cool completely.  Loosen sides of cake from pan with sharp knife, invert and remove cake.

Serve with any combination of fruit and cream.

**This story is too good not to share.  I was at my friend Elise's house and she had made a marvelous dinner that I had already requested the recipe for.  We were discussing food, as usual, and were talking about a recipe that had angel food cake in it and someone suggested replacing the angel food cake with pound cake. I said, "Oh my word, that's brilliant! Who would prefer angel food cake over pound cake? Angel food cake is such a waste!"  OH YES I DID....and guess what dear Elise was serving for dessert!  Oh, my friends let me have it and I groveled for forgiveness. It was a hoot!  Elise was the best sport ever!  In all honesty, I had NEVER had a homemade angel food cake, just the grocery store 2 day old ones! It was so yummy! I was wrong, way wrong! Elise agreed to give me her recipe and she titled it "Angel Food Cake for Angel Food Cake Haters!"  It's been several years and I have yet to live that night down!  Thank you Elise for loving me enough to serve me that slice even though I was very unworthy! Love you!

Yam Nachos

 Yam Nachos

6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.

**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos.  I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.

**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!

**Served 7 people generous portions with some potato/yam wedges left over!

**Grayson:"That was a great dinner!"  Truman:"I love the potatoes!" Me:"Oh my."

Homemade Buttermilk

Homemade Buttermilk

1 1/2 T lemon juice
enough milk to make 1 C

Put lemon juice in a measuring cup, then add enough milk to fill to the 1 C line. Let it sit for 5-10 minutes. 

**I feel like it gets a bit thicker and happens quicker if milk is luke warm.
**I usually have buttermilk on hand, but every once in a while I'm low and don't realize it.  This recipe has helped in a pinch several times....like today when making Bran Muffins.

Mom's Whole Wheat Bread

Mom's Whole Wheat Bread

1 egg, beaten
1 C milk
2 C hot water
2/3 C honey
1 T salt
5 T oil (used canola, but want to try olive)
8 C whole wheat flour
1 1/2 T instant yeast

Makes 2 loaves.

In bowl of kitchen aid, add egg, milk, water honey and salt. With paddle attachment, mix until honey and salt are dissolved. Add oil and 4 C of flour, mixing until smooth.  Add yeast and mix.  Switch to dough hook and add remaining flour a little at a time. Mix well.  Let rest for 20 minutes.  Mold into loaves, raise to double (or top of pan - about 1 1/2 hours). Bake at 350 for 30 minutes then turn the heat down to 300 and bake 30 minutes longer. Remove from pan allow to cool a bit on rack.  While cooling, spread butter on top of the loaf. (Not sure why...Mom did it, so I do.)

**This is, to me, true love! I remember getting off the bus, walking in the house and smelling this bread. Mom would give me a thick slice on a paper towel, slathered with butter and honey. Few things conjure up such fond memories of growing up at 1431 E. Oakcrest Ln.. Thank you Mom!
**My Mom's loafs were much taller and grander...I'll get there.  She also ground her own wheat. Amazing.
**This is a dense, thick bread. Awesome right out of the oven or for toast!
**Her original recipe had 1 1/2 pkg dry yeast dissolved in 1/2 C water, with a pinch of sugar to proof.  I just omit the proofing and use instant, but add the water amount to the other water. She added her yeast at the same place in the recipe.

Autumn Minestrone

Autumn Minestrone

2 T olive oil
1 C chopped onions
2 garlic cloves, minced
3 C peeled and cubed butternut squash or acorn squash
2 celery stalks diced (I forgot and just sliced mine)
1/2 C peeled and diced carrots
2 C cubed potatoes
1 t dried oregano
2 t salt
1/2 t ground black pepper
6 C water
3 C chopped kale
1 can cannellini beans, drained and rinsed

Prepare all vegetables. Heat the oil in a large soup pot on medium heat. Add onions and garlic, saute for 5 minutes. Add the wquash, celery, carrots, potatoes, oregano, salt, pepper and water.  Cook for10-15 minutes until potatoes are almost done.  Add the kale and beans and simmer for 5 minutes.  Serve immediately.

**Recipe adapted from the Moosewood Restauurant.
**So healthy and yummy, great winter meal served along side a whole grain bread.
**Delish with a little parmesan or cheddar cheese on top.

Power Pancakes

 Power Pancake

1/4 C old fashion oatmeal
4 egg whites
1/4 C low fat cottage cheese or tofu
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
pinch of salt (only if using tofu)

Blend all ingredients in a blender and cook in a nonstick skillet or griddle with cooking spray.

**My girlfriend Diana introduced me to these years ago, adapted from the South Beach Diet, and I had forgotten about them. But I decided to revive them for another MOMO! (Meal On My Own)
**These things are amazing. For that stack of pancakes (used tofu), it's about 250 calories, 6 g fat, 3g fiber and 26 g of protein!

** To this little stack above I added 1/4 C cooked quinoa to the batter (just because I had some in the fridge and I want to use it up) and then served them with 1/4 C fat free greek yogurt sweetened with truvia and blueberries.  The whole meal was about 350 calories, 5 g fiber and 33 g of protein. Seriously, this is what I needed after a 10 miler on a Monday morning. It's now close to 1:00pm and I'm not even hungry yet!

Arugula, Fennel, Avocado and Orange Salad

 

Arugula, Fennel, Avocado and Orange Salad

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

6 C arugula

2 orange, peeled and segmented

1 bulb fennel bulb, thinly sliced

1 avocado

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.  Place 1 C arugula on a salad plate; toss the orange segments, fennel slices, and avocados with dressing and place  over the arugula. Or toss all ingredients in a large bowl with dressing. Serve immediately.

** Yummy fresh salad! The dressing is very versatile, and can be used on a lot of salads!

Labor of Love JELLO

Labor of Love JELLO

2 (3oz) packages red jello
2 (3oz) packages orange jello
2 (3oz) packages yellow jello
2 (3oz) packages green jello
2 (3oz) packages blue jello
2 (3oz) packages purple jello
30 oz evaporated milk (3/4 C for each flavor of jello)

Mix one box of jello with 3/4 C boiling water until dissolved.  Add 3/4 C cold water.  Pour into a 9x13 pan, (best if it's glass so you can see your fun layers).  Let it set in the fridge for a while.  Mix 2nd box of the same flavor of jello with 3/4 C boiling water and let sit for a while until cool.  Add 3/4 C evaporated milk and mix well.  Gently pour onto first layer.  Continue with each jello color.

**OK, this seriously took forever.  A few tips...blue jello tastes gross, next time I will just use 5 jellos, starting with purple, red, orange, yellow and green.  It got so full, I could barely fit in one layer of purple and that was the favorite flavor.  It literally was to the very top of my pyrex 9x13.
** I made this once when Gray was little, but had forgotten about it, until we went to Thanksgiving at Monette and Eric's and sweet (dang her) Annie had spent 10 hours making this. My kids went crazy over it! I had hoped they had forgotten, but Tru requested it for his birthday (11 years old).  I told him I loved him so much, that I would do it!
**Easiest to do if you have space in your fridge that it can stay and you can just pour the layers onto it in the fridge.
**One last note...look at the photo, I was a little impatient in between the green layers...and it messed it up a bit.  Patience!

Whole Grain Waffles

Whole Grain Waffles

2 eggs, beaten
1 3/4 C skim milk
1/4 C applesauce
1/4 C pumpkin (canned)
1 t vanilla
1 C whole wheat pastry flour
1/2 C flax seed meal
1/4 C wheat germ
1/4 C flour
4 t baking powder
1 T sugar
1/4 t salt

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla.  Beat in the flours, flax seed, wheat germ, baking powder, sugar and salt until batter is smooth.  Preheat a belgian waffle iron (probably would work in a normal waffle iron, I just don't have one), and coat with cooking spray.  Pour batter into waffle iron and cook until crisp and golden.

**I made these right along side THESE, and both Hans and I liked these better! So healthy, yet so light and crispy.  I also made a simple fruit syrup with some blueberries, raspberries, water and a couple teaspoons of sugar, boiling until thick. Oh and I added a little lemon curd...mmmm. Delightful!
**Original recipe was from allrecipes.com, but I changed it.
**Estimated 250 calories, 6 g fat, 8g fiber and 12 g protein per waffle! Fat content is high, but that's from the awesome flax seed, wheat germ and eggs! NO added oil, that's why you can add the whipped cream!

Oatmeal Soda Bread

Oatmeal Soda Bread

3 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T honey
3/4 c rolled oats
1 1/2 C buttermilk
Preheat oven to 375. combine flour, baking soda, baking powder, slat, honey and 1/2 C oats.  Make a well in cent er of flour mixture, pour in buttermilk and mix. Spread remaining oats on countertop, turn dough out onto the oats and knead a few times.  The dough should be  smooth, rouand and covered with oats. Place bread on parchment lined cookie sheet.  Using a sharp knife cut an X about 1/2 inch deep ont he top.  Lightly coat the top with pam.  Bake for 30-40 minutes until bread sounds hollow when tapped on buttom.  Cool slightly before slicing.

**Served alongside  this year's Beef Bourguinon (New Years Day Fave)
**A very quick, rustic bread that doesn't require any rising time. It is dense, but quite flavorful.  Great along side a soup or stew.  Also great with apricot cream cheese. 

**Apricot Cream Cheese
2 T apricot jam
8 oz cream cheese
4 T butter
Mix well, serve on bread.