Kira Cooks

Simple, sweet dressing

2011-09-21T14:11:00.000-07:00

When I started doing sugar free I really missed having a fruity sweet dressing occasionally for my green salad. The other day I was watching Rachel Ray and she inspired this no sugar super tasty dressing. It is only 1/3 Olive Oil so you get more bang for your fat too! This is thick and really sticks to your lettuce. Lee loves it (and he is not a big one for sugar free stuff :). You can switch this up with any sugar free jam and any vinegar....Enjoy!

1 part balsamic vinegar
1 part EVOO
1 part simply fruit 100% fruit strawberry jam

Melt the jam without the lid a bit in the microwave. Blend all ingredients.

Brick Chicken and Ratatouille

2011-09-20T14:39:00.000-07:00

We are deep into veggie season and are loving it. I made this the other night and it was an all around hit (even with the 2 year old that A. dressed herself and B. fed herself and C. insisted on a picture). The chicken is moist and we fought over the leftover veggies. If you didn't want to you could serve this without a starch.
The chicken is based on Guy Fieri's Brick In the Wall Bird I didn't bother with the salsa verde. The chicken was moist and tender. I was AMAZED at all the fat that came out of the chicken. I didn't use a whole bird I used leg quarters that I got on a great sale. I also didn't use a brick I didn't have one. I took my stock pot and put it on top and then filled that with free weights :) It worked fabulous. I loved the crisp on the outside! It tasted fried (without flour). It was super moist which was surprising for all the fat that came out.

I don't think it was a true Ratatouille. To me it seemed like just a bunch of roasted veggies. Maybe I just liked the combo. I didn't understand why she had you saute the onions. Nothing is better then roasted onions. I threw all the veggies on a silpat lined pan. I put them all in 1/2 inch chunks except for the roma tomato's which I sliced. I tossed with a TAD bit of EVOO, kosher salt, and thyme (I did not have the marjoram either). I actually forgot to put on the vinegar too....come to think of it is probably nothing like ratatouille....although I LOVED it! Here is Ann's recipe if you would like to give it a try. Most important don't leave out the eggplant....it makes it!

Cauliflower Crust Pizza

2011-09-15T06:19:00.001-07:00

photo from Eat.Drink.Smile.

Without flour I am left without PIZZA! My family really enjoys pizza including me. It is up there as our favorite meal. I was a little excited when I saw this. It was worth a try. Here is her recipe. I made some revisions (of course). First of all I tried to just cook 1 cup of the riced cauliflower. By 8 minutes it was burnt to nothing. The second time I did a cup and a half which was about 4 ounces in weight and I cooked it for about 3 minutes. Perfect. Second I can't pull off the calories for 1 to 1 cheese to cauli. I did only a little over an ounce of mozzarella and the whole egg (although next time I think I will only do 1/2 the egg). Also, pan spray was not enough...next time I will cook it on a silpat so I don't loose an ounce :) I put sauce, roasted tomatoes, and basil on top with a touch more of cheese. It was REALLY good. You don't taste cauliflower (although I really like cauli). Lee took a little bite and liked it too!

Holden's Golden Salsa

2011-09-11T18:39:00.000-07:00

Lee and I want to love canned salsa but just have not up until now. We have really struggled with the flavorless mush we usually get. This year I have had 3 people tell me they have the "best" salsa recipe. Being the student I am Lee and I tried all 3. Jamie Holden truly has the BEST salsa recipe. Lee and I bottled another 19 jars after the last batch....just to last us :) Lee and I named it Holden's Golden because it will pretty much be treated like gold when they get low!

Jamie Holdens Golden Salsa
3 small cans tomato paste (I really think this is the secret!)
20 tomatoes (I used 25 romas)
1 green pepper (I used one small one and one small yellow one)
2-4 hot peppers (I used 4 jalapenos)
4 onions (mine were big so I did 3)
1 T garlic (I minced about 6 cloves)
1 c cilantro
3 T sugar (you can sub steevia)
2 T salt
1 t pepper (I didn't bother)

Chop the tomatoes pretty small. Put in a colander and get some of the juice off. I press on it a bit.
Chop everything else up pretty small. Put it all in a big pot. Bring to a boil then turn down to medium. Cook for 30 minutes. Put 1 Tbsp lemon juice in each jar. I honestly just used bottled. I was lazy. Add salsa to the jar while still hot. Process in a water bath for 20 minutes. She said it makes 12-14 pints. We made her recipe 3x and never got more then 10.

PB Banana Shake

2011-09-07T16:24:00.000-07:00

This is a heavenly treat for me. I have it with my breakfast sometimes. It is healthy, cold, and delicious!
Blend:
1 frozen banana
1 banana
4 ice cubes
8 oz milk
1 oz sugar free peanut butter

You can add Steevia if you want. I think it is great just how it is! I have also been known to add a touch of cocoa powder if I am needing a little chocolate!

Roasted Tomato Spaghetti

2011-09-02T19:05:00.000-07:00

Oh how I love garden time! We are living right now in the land of plenty. Even though we couldn't have a great garden this year we have had access to plenty of fresh stuff. Lee said this was hands down the best spaghetti he ever had and not a drop came out of a can. To make the sauce I used this method on Our Best Bites. I did 2 cookie sheets full, cut way back on the evoo and added 2 course chopped onions and 2 chopped red bells. I cooked it for 2 hours at 350. When it was done I put it in a pan and took my immersion blender to it. Right before I served it I threw a handful of minced fresh basil.
For the meatballs I used 8 oz ground beef, 8 oz ground sausage, 6 oz cottage cheese blended up and an egg (no breadcrumbs). I mixed in 1 Tbsp Italian seasoning. I made them a bit flat to keep them from crumbling. I browned them on each side then baked for 20 min at 350.
I ate mine on a bed of "peeled" zucchini that I sauteed in Pam spray. Deliciouso!

Sugar Free Canned Peaches

2011-08-25T16:14:00.000-07:00

We live in a big agriculture town. We are loving all the cheap fresh produce. This week I got a case of peaches (25 pounds) from the grower for $12. Honestly we ate about half of them. I wanted to bottle the rest for when produce is not as plentiful. I didn't want to make them sugary though. I was thrilled when Costco had this Welches 100% peach and grape juice on their coupon. I used this method to peel the peaches. I sliced them and stuffed them in the jar (don't be shy or you will be sad with how much space you gain when they are boiled). I boiled the juice and poured it over them leaving about an inch of space in the top. Wipe the top rims and add boiled fresh lids. I then put the bottles in a large pot of boiling water (cover the jars by at least an inch). The quarts cooked for 25 minutes and the pints 20 minutes.

Sofrito Mashed Potato

2011-08-23T07:42:00.000-07:00

I am a big Guy Fieri fan. I am not only not eating flour or sugar but I am cutting back on starches. To keep it interesting I am trying a lot of new recipes. I LOVED this one (as did the hubby and kids). The beauty of this one is that for my portion I measured half potato and half the sauce so my potato was half veg. Anything that gives me more potato is great in my book. For mine I only did 1/2 a TBSP of butter. In all of them I substituted lowfat buttermilk for the cream. Give 'em a try you will love 'em! Get the recipe here.

Sugar Free!!!!

2011-08-18T09:25:00.000-07:00

Going sugar free (and flour free) really seems to work for me. I have flirted with Diabetes with the last 2 pregnancies and I really am trying to avoid going into full blown Type 2. I have gone about 40 days now without a drop of sugar (not even IN stuff). When I make dinner now I occasionally make adjustments which I will post for mine. It really has not been too bad once I made up my mind. For me it is better to be completely abstinent then but back.

This picture is of my FAVORITE treat right now. My sister Meesha makes it and I LOVE it. It is great at night when the kids and Lee are having ice cream or something.

Sugar Free (but YUMMY smoothie)

12 oz raspberry lemonade Crystal Light (you can use any kind but the tang in this is great!)

8 oz mixed frozen fruit (my favorite is blueberry, banana, nectarine)

Blend until smooth. Please note you can also use non-frozen fruit but it is kinda frothy and not as good. If you use banana (even just a 1/2) it makes it really creamy. Enjoy!

Overnight Pizza!

2011-05-05T07:34:00.000-07:00

We are a pizza loving family. I buy the big bag of shredded mozzarella at Costco and break it up into 5 or 6 small bags and throw it in the freezer. I also buy their big bag of pepperoni and break it up into like 20 bags and throw it in the deep freeze. I always have the makings (with whatever fresh veggies I have on hand) for a great pizza. I came across this overnight pizza crust from the Cooks Illustrated magazine on Baked Bree and I certainly think it is my favorite (we have tried DOZENS of crusts over the years). I did try to make up a number of the crusts and freeze them and it just didn't work out right (I freeze dough all the time and it works beautifully...not sure why this one does not). You can make this the day before, or 3 days before and it hangs out great in your refrigerator. SO....if I take the time to get out the food processor for something else I often get some dough ready for the fridge.

Overnight Pizza Crust

3 cups bread flour

2 tsp sugar

1/2 tsp instant yeast

1 1/3 cups ice water

1 Tbsp Vegetable oil

1 1/2 tsp salt

In the bowl of your food processor pulse together the dry ingredients. Pour the ice water through the feed tube with the processor going and run until all the flour is incorporated. Let stand for 10 minutes. After the 10 minutes add the salt and oil and process until it comes from the sides into a ball. Pour out the dough and knead it for about a minute until it is smooth. Put in a bowl sprayed with pan spray. I then spray the top of the dough too so it doesn't dry out and cover with plastic wrap.

When I am ready for my pizza I pull out the dough. My favorite part of this is how easy it is to flatten out. I go for a "rustic" shape. It easily pulls into whatever shape you want. I make 2 pizzas out of the dough. I have also made 4 individual pizza's and thrown them on the grill (my favorite).

If you are going to bake these beauties after assembling put your oven rack up as high as it will go and heat the oven to 500 degrees for at least 15 minutes. Make the pizza on a cookie sheet turned over and oiled up (or if you have a pizza stone throw a little cornmeal on that and that works great). Bake your pizza for 10-12 minutes.

To grill them turn the grill up to med high. Make your crust and brush one side with olive oil. Throw on the grill and cook for 2 minutes or so just until lines start showing on the bottom. Take them off and make your pizza on the grilled side (you do need to go easy on toppings or pre-cook them a bit). Put them back on the grill (no need to oil up the other side now it is partially baked so it doesn't stick). Cook until the cheese is melty (about 4 minutes or so).

Falafel

2011-04-26T09:55:00.000-07:00

I love me a good falafel. I don't know what about it but it is satisfying to me. For awhile after we were married I bought falafel mix and we would have it for our Sunday Lunch. Lee wasn't a fan but he was accommodating. My sister said I was crazy to spend that money on a gross mix. I guess it took me 6 years to listen to her :)
The other day after I made some Hummus from this Alton Brown recipe. In the recipe Alton has such an easy way to cook the garbanzo's I don't think I will go back to canned EVER. I got a whole crock pot full of garbanzo's for about a buck. The hummus was great but I thought I would mix it up a bit with the leftovers and try out some falafel. I scoured the Internet and made this combination of a number of recipe's. I really liked it. I do have to say the one's I over cooked were the best....extra crispy. I served it with the sauce from my Chicken Slouvaki. If you make the sauce and you can use Greek yogurt you won't be sorry :) I wrapped mine in a high fiber wheat tortilla, my family had theirs in wheat pita. Don't forget fresh tomato, crisp lettuce, and a little red onion....mmmm. My family loved it!

Falafel
15 oz cooked chickpeas (garbanzos)....either cooked from scratch or if you must canned
1 small onion chopped
1/2 cup parsley chopped
2 cloves garlic
1 whole egg, and 1 egg white
2 tsp ground cumin
1 cilantro cube (I bought these awhile ago in the Mexican section, they are like chicken bullion cubes. VERY nice to have on hand. If I have fresh cilantro I would have used about 3 TBSP instead)
1 tsp salt
pinch cayenne
2 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup panko
olive oil for browning
In a bowl mash chickpeas with a potato mashers. Don't throw them in the food processor or they get gummy and not as good, chunks are good. Throw onion, parsley, and garlic in the food processor or blender until smooth (if your kids hate onion they won't even know it is there :). Mix with rest of ingredients and chickpeas (go easy on the panko, I didn't use the whole cup). I formed about a dozen balls then flattened them. Put a little olive oil in the pan. Heat to medium high and brown on each side. Most falafel is fried in about an inch of oil. I think it is good with just a bit of oil and browning them. Your call though :) Assemble your wrap, pita while still warm.

LIGHT Chicken Slouvaki

2011-04-18T09:01:00.000-07:00

FIRST of all...does YOUR costco have these lovely tortillas (you can see the bag in the background)? They are SO high in fiber and LOW in net carbs. For someone watching their weight and blood sugar they are WONDERFUL. They have a great flavor. I have been subbing them for bread or pita. There is so much fiber in them that one fills you up! I found this recipe on the food network awhile ago. It has become a family favorite (and a mama favorite because I can whip it up in 15 minutes)! The recipe is by Sandra Lee but I have made some changes (mostly because I never have 5 bucks to spend on fresh dill :). Chicken Slouvaki

1 Tbsp dry dill

1 Tbsp chopped garlic

2 tsp Italian seasoning

1 Tbsp lemon juice

3 Tbsp Olive Oil (I go a little less)

1 tsp salt

1/2 tsp fresh ground black pepper

2 pounds boneless skinless chicken cut in strips or chunks

Mix all but the chicken together then add the chicken. Let marinate 30 minutes to overnight (I am always about an hour). Once you have it to this point it goes QUICK! In a large skillet add chicken mixture. Cook until cooked through (about 10 minutes). While it is cooking you can cut your toppings. We like purple onions, tomato, lettuce, and Tzatziki sauce!

Best (and easiest) tzatziki sauce

1 cucumber seeded and diced fine

1 Tbsp dry dill

8 oz plain yogurt

2 tsp lemon juice

2 tsp hot sauce (I use Frank's sauce. My kids think 2 tsp is too hot (although I like it) for them I go with one)

salt and pepper to taste

Mix all ingredients together and set in fridge until ready to serve.

PlayDOUGH!

2011-04-07T15:30:00.000-07:00

I am on this NO TV kick. I just can't stand the TV on. There are no kids in our neighborhood and Keaton doesn't go to pre-school so he gets a little bored. My friend Allyson shared this cool blog with me full of kids ideas. No Time For Flash Cards is a pretty cool place to visit. I hope I go there a lot to keep this little guy busy and off the TV. I made her favorite play dough recipe today and they have been playing for 2 hours.....aaahhhhhh. Keaton even helped me mix it up. It is such a smooth nice playdough. Enjoy!

P.S. I did have some better shots of Savannah smiling but this one of Keaton was priceless :)

NTFFC Favorite Playdough

(measure everything EXACT)

2 1/2 cups flour

1/2 c salt

3 Tbsp oil

1 Tbsp alum (why I had this on hand I am not sure :)

2 cups boiling water

food coloring of your choice

Mix together and you are done! If it is too oily add more flour (that will make it dry out faster though....mine was perfect as is after it cooled) if it is too sticky add more oil.

Potato Cheese Soup

2011-03-28T22:16:00.000-07:00

I have meant to get this up for awhile but I have been dealing with a BAD pregnancy (are they ever good?) and have not. I will have to add a picture later. I think I have made this a dozen times and have not taken a picture! This recipe is easy, cheap, and a crowd pleaser. It is one of those classic comfort foods that you go back to again and again. This recipe is from my Aunt Maryann's kitchen. She uses about 2x the cheese and whole milk...which does indeed make it really rich. I usually just use the regular amount of cheese and 1% or 2% milk.

Potato Cheese Soup

6 med potatoes peeled and roughly chopped

1/3 cup green onions (about 3 or 4 cut all the way up)

3 stalks of celery diced fine (NOTHING worse then a chunk of under-done celery)

3 cups chicken broth

1 c milk

2 c grated cheddar

Put first 4 ingredients in a stock pot. Boil until soft (about 1/2 hour usually). Mash (or stick an immersion blender in it...my favorite). Add milk and cheese about 10 minutes before serving.

Tortellini Soup

2011-01-30T20:59:00.000-08:00

Photo from Our Best Bites

Have you not been to Our Best Bites? You know you really should. They have great meals many of which are pretty healthy. This is one of them. This Tortellini Soup I made the other night. It was GREAT. The shredded zucchini makes it seem really hearty. If you are not doing flour you can substitute diced potato for the Tortellini it makes a nice hearty Italian soup. The next day Lee and Keaton fought over the leftovers for lunch. We are having missionaries from our church over for dinner this week. We are serving this!

To get the recipe click here. Enjoy!

Balsamic Chicken w/ Tomato & Mozarella Topping

2011-01-23T16:25:00.000-08:00

I know it has been awhile. I became pregnant (yea!), moved to a new state (not so yea), and had a great Christmas. I am cooking new stuff again and thought I would share. This recipe I found on the Family Favorite Blog I LOVE. I love the Balsamic Chicken at Macaroni Grill but the last time I got it there it was not the same. This has a sugar free marinade and topping, and it fresh and lovely. I cannot wait until summer when I can make this again with garden tomatoes and fresh basil. Instead for today I used regular store tomatoes and a little Italian seasoning instead of the basil. I couldn't stop eating the topping especially. SOOO yummy! The chicken was wonderful alone too.
TO GET THE RECIPE CLICK HERE!

P.S. The carrots were just steamed then tossed with a little sauteed garlic and about a Tbsp of honey (my Dad's recipe).

Steel Cut Oats

2010-10-15T08:50:00.000-07:00

(google stock photo)

I struggle with breakfast. I am just as happy having my protein shake EVERY SINGLE DAY. My kids really have suffered because of it. I make breakfast maybe once a month (although my last 2 posts have been breakfast....maybe turning over a new leaf?). Keaton (the boy who will eat and enjoy anything) does not eat hot cereal. I grew up on the stuff. I have not been able to find any he really loves (I have tried adding cocoa, brown sugar, honey.....all 3...no luck). We were watching good eats on Steel Cut Oats. Keaton said, "Mom that looks GOOD". I never pass up a chance like that so we made it. He loved it and so did the little one year old lady. Alton B. adds a lot of cream. I used skim milk and I am glad I did. It worked fine and saved a ton of calories, and fat.

Here is how to make the best bowl of Oatmeal EVER:

Saute:

1 cup oats

1 Tbsp butter

While that is sauteing boil 3 cups water. My water was boiling right as the oats got really toasty. Add the water to the saute pan (there will be lots of bubbles). Stir a bit, turn down to a simmer, cover and let cook for 1/2 hour.

After the 1/2 hour add 1 cup skim milk and gently stir every so often with the end of a wooden spoon. Cook about 10 minutes or until a nice creamy consistency (about 5 for me).

LASTLY add 1/2 tsp salt (be sure you don't add before or it won't be creamy). We topped with real maple and cinnamon. Keaton had seconds :)

Super Fast Skillet Quiche

2010-10-06T09:33:00.001-07:00

(picture from Prudence Pennywise)

I am not one to make breakfast. For some reason most breakfast foods make me feel sick so I usually stick to a protein shake. This morning I was inspired and made this for Keaton and I. Ooooh Lala! Keaton said, "Mom you really should be the Next Food Network Star". If only he knew I stole the recipe from Prudence Pennywise the great. Remember to use just a small 6" skillet.

I made mine with french goat cheese, garden tomato's (sliced thin then drained on a paper towel), and fresh basil. I made Keaton's with garden tomato, Monterrey Jack cheese, and thin slice avocado. I used Panko for both. They were heavenly. Head on over to Prudence Pennywise to get the full directions. Enjoy!

Summertime Brown Sugar Pavlovas

2010-08-06T05:39:00.000-07:00

I found this recipe 10 years ago in my Cooking Light magazine and just had to try it. Over the years I have modified it a little here and a little there and it has become a star player in my repertoire. It always is a crowd pleaser. I made it Sunday for a baby blessing and it once again went over fabulously. Over the years I have tried a 1/2 dozen other pavlova recipes and I don't really like them. This is also a VERY cheap recipe to do for a crowd! You can prepare the shells ahead and freeze them for up to a month. Not sure what makes this one a stand out but OH MY!

Brown Sugar Pavlovas

4 large egg whites

2 tsp corn starch

1/4 tsp salt

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

Preheat oven to 350. Beat egg whites, corn starch, and salt at high speed till frothy. Add brown sugar and regular sugar one TBSP at a time until thick and glossy (see picture). Add vanilla. Shape into meringue nests on parchment or silpat making the nest part with the back of a spoon (you want the sides about an inch tall). Put them in the oven and immediately reduce the temp to 300. Let them cook for one hour. When they are done turn off the oven but leave them in there with the door closed for 4 hours or overnight (I think they are a little better overnight...not sure why). CAREFULLY remove from paper or silpat.

Now to dress those little precious nests. My all time favorite is sliced strawberries and blueberries mixed with strawberry jam. I pile that up atop some lite cool whip. DELICIOUS. The original recipe has you using a combo of tropical fruit (mango, kiwi, pineapple) and drizzling with caramel syrup...also good. I have also done raspberries and mandarin oranges. You pick what you like and what you have on hand. I have also done a large pie sized pavlova for a birthday cake. Quite impressive but harder to cut. Hope this becomes a favorite for you too!

muesli

2010-06-25T11:12:00.000-07:00

My Dad served an LDS mission in Germany. Some nights my Dad would whip some of this up and we would have it with a little toast for dinner. My kids are not picky eaters but they snub oatmeal. This though they gobbled right up (anything is better with yogurt, right?). This was a healthy comfort food night for me :)

Muesli

fruit of your choosing (I used banana, plum, nectarine, blueberries, strawberries, and grapes)

Yogurt for a sauce (I use the low sugar yogurt which Keaton doesn't usually like but in this, he was good)

whole rolled oats

Mix and serve soon.

Tomatos!

2010-06-24T13:11:00.001-07:00

I just Couldn't wait until my tomato's are in! We ran out of our supply of diced tomato's a couple months ago and the store bought ones just don't do it. When our produce co-op had 20 pounds of tomato's for 7 bucks I grabbed 2! Lee and I processed the 40 pounds of tomato's in about 2 hours. Many people have asked how we do it so....

(sorry this is so BLURRY!)

First I put an x on the bottom of each tomato.

We then drop them in boiling water for about a minute until they start looking like this. The peel then just falls off! I have read other people that then put them in ice water to stop the cooking. I myself hate an extra step. We use the tomato's in soups and sauces so I don't see the big deal if they are partially cooked.

We then dice them up and put them in ziptop bags in the freezer. We LOVE the fresh taste this produces. We also have put them in canning jars and boiled the jars for 15 minutes. They are great that way too!
****My friend Lisa's Mom suggested just throwing the whole tomato in the freezer. When you are ready to go let it defrost a moment then squeeze the pulp out. This works too, just a little more messy and bigger chunks then we prefer.

Asian Lettuce Wraps

2010-06-20T06:00:00.000-07:00

The other night I had one of those: what do I make for dinner with all these odds and ends moments. I came up with these Chicken lettuce wraps and they were divine if I do say so myself. This is SUCH a healthy meal for your family. TONS of vegetables (8 were in mine shown above). Here you go:

1 1/2 pounds chicken

1/2 of an onion grated on a box grater (this makes you just have the flavor without the texture problems many kids have)

3 cloves of garlic grated on a box grater (you already have it out, this makes it SO easy!)

2" of fresh ginger (you probably guessed, grate that up too after you peel it)

1 cup thinly sliced celery

1 cup thinly sliced mushrooms

1/2 cup (or to taste) Yoshida's or Teriyaki sauce (I highly recommend Yoshidas although it is higher in sugar...I AM trying here)

beansprouts, red pepper, carrot, cucumber for toppings

large leaf lettuce

Slice chicken up pretty thin (if you do not thaw it all the way it is much easier). Heat skillet with about a tsp of olive oil. Give the onion garlic and ginger a little spin in there (maybe a minute or so). Add the chicken and celery and cook until the chicken is no longer pink. Add the mushrooms and stir fry the whole lot of it until the mushrooms start getting soft. Add the Yoshida sauce and let simmer for about 5 minutes while you prepare the toppings. I think it is fun to make "ribbons" to go on top. I use my potato peeler to "peel ribbons" off the red pepper, cucumber and carrots.

Apples, Apples, Apples....

2010-06-17T19:04:00.000-07:00

I think I need to start this post by saying all apples are not created equally. Every week we get a set of apples from our produce co-op. Some are lovely ones, perfect for eating (have you had an American Cameo apple?!?!)....others not so good. So, after a couple of weeks we find ourselves with a drawer of the not so good apples.
Tonight I had my drawer pretty full so I went to work. First we made my friend Lori's apple chips. EASY SQUEEZY! I used my handy dandy peeler, corer, slicer (please note it is MY slicer but LEE is always the operator :). I peeled and cored the apples then I boiled them in some white grape juice from last season I had in the freezer (Lori just uses apple juice). I left them in the boiling juice for just a couple minutes until they were tender. Then just spread them out on a cooling rack set over a sheet pan. Her directions said to cook at 250 for 20 minutes until brown and crisp. Mine took 40 minutes, maybe mine were thicker? They also never actually crisped but tasted like a really good dried apple.
*I sprinkled a little cinnamon on before I threw them in the oven.

With the rest of the apples I did a big batch of Apple sauce to throw in the freezer. Last time I did apple sauce it was flavorless and the kids wouldn't eat it (and my kids eat anything). I ended up making it into apple butter. My Mother-in-law suggested adding cinnamon and sugar. I am sure that would work but we are trying to eliminate sugar where we can. This time I sliced, and peeled the apples (Lee again) then boiled them in the white grape juice. I then put them through the food processor with some of the juice. So sweet, so yum! Much better then tree top. I will let it cool then put it in quart ziplocs to freeze ( you can bottle it if you want).

Roasted Butternut Squash

2010-06-11T07:38:00.001-07:00

I am not a butternut squash fan. When we were kids my Great Grandma would watch us. We loved her house and had a great time. She served us butternut squash and potato's everytime we came. I loved them there but for some reason not anywhere else (dog on kids) UNTIL NOW! We got 2 butternut squashes in our produce basket last week and I was determined to not let them go to waste. I found a recipe by Ina Garten where she roasts them. EVERYTHING tastes better roasted SO...I gave it a try. Her recipe calls for 1/2 cup brown sugar and a stick of butter. I cut that in 1/2 and it was perfect. I think the full amount would have been sickly sweet (please note I did give up sugar but I still occasionally put a small amount in recipes).

Roasted Butternut Squash

2 large butternut squashes (peel them with a potato peeler and then cube them about 1/2 to 1 inch cubes....OR buy the Costco ones that are already done!).

1/4 cup of butter melted (I think next time I will try Olive Oil, let me know if you do!)

2 Tbsp Brown Sugar

1 1/2 tsp kosher salt

1 tsp pepper (I used a pretty rough cracked pepper in the photo)

Mix together everything but the squash. Add the squash and coat well. Place on cookie sheet lined with Silpat or foil. Bake for 50-60 minutes turning once at 1/2 hour.

Grill party!

2010-06-10T17:33:00.001-07:00

Lee and I have been trying to really up the fruits and veggies we eat. We are also trying to cut out sugar and flour for the most part (me more then Lee on that part). The other night I grilled our whole dinner (I had some frozen cooked brown rice that I warmed in the micro but no one really touched it). Here is what we did:

Lee had caught 21 TROUT with his brothers. I never really knew how to cook it. Lee's brother Andy said he soaks it in teriyaki for a couple of hours. He then cuts it open flat and grills it on foil for about 10 minutes. It was FABULOUS!

We also grilled CORN (my favorite) we used THIS link for great directions. Try it, you won't turn back.

We got TWENTY baby bok choy from THIS produce co-op this week. We used this great grilling recipe. They turned out really yummy.

Lastly, I had some MUSHROOMS that needed to be used. I took about 2 oz of cream cheese, 2 TBSP of chopped green onions, 3 mushroom stems finely diced, and about 2 oz. cheese. I mixed it all up well and stuffed the mushrooms. I then grilled them. Oh, they were good.

As you can plainly see there were tons of extras. Next time we need to invite the neighborhood. Gotta love all the fresh produce of summer!

THE Strawberry Salad

2010-04-19T08:21:00.000-07:00

This recipe comes from my sis-in-law Maralee. The first time I met her family she served this great salad. I have not made it since that I have not had a request for the recipe. I know it will be a WOWZA recipe for you too! My sister has used it quite a bit in her catering business and it is a favorite there too. Without further ado....Strawberry Salad!

Salad:

****all amounts are subject to change, put in what you like

Mixed greens (we like red leaf lettuce but the boxed greens at Costco are really pretty too)

1/2 purple onion sliced

3/4 pound strawberries sliced

1/2 cup crisp crumbled bacon

1/4 pack of wonton wrappers cut in 1/2 inch strips then fried till crisp

1 recipe salad nuts (we LOVE cashews in this but pecans work fine)

1/2 cup chopped red bell (I actually have never put this in)

Dressing:

Whirl together in a blender:

1/4 cup red wine vinegar

1/2 cup oil

3 Tbsp sugar

1/2 tsp dry mustard

1/2 tsp salt

1/2 cup strawberry jam (please don't use freezer jam...too much sugar not enough berries)

Salad Nuts

2010-04-19T08:16:00.000-07:00

We have had a rough month. 2 Ambulance rides, 2 hospital stays, for 2 kids, ARGH! One good thing did come out of it though....a GREAT recipe. My friend Kim brought us dinner BOTH times (she really is up for sainthood). The first time she brought a salad with the best candy pecans ever. I have candied nuts for special occasion salads before but I have done them on the stove and it seems I always burn them or they go hard. These were light and crisp. As an added bonus they are EASIER!

Candied Salad Nuts
3/4 c brown sugar (please note you leave a lot of this behind)
1/8 cup sugar
1 egg white
1 cup chopped nuts
Mix first three together then add nuts. Spread on baking sheet lined with silpat (or sprayed real good). Bake at 350 for 30 minutes turning 1/2 way through.

Lentil Soup

2010-04-14T06:13:00.000-07:00

We are nearing the end of soup season here. I thought I needed to send this one out there while we still have some warm days. I love this soup. Maybe it is because it reminds me of my childhood. It is cheap and easy to make (which I think we are all looking for right now). I leave out the mint (YUCK). I took a picture and it didn't do it justice so you will have to imagine :) Also, the leftovers make a great burrito filling! This is vegetarian at it's finest. Even my meat lovin' husband makes yummy noises over this one :)

Mom's Lentil Soup
1 1/2 cups lentils
8 cups water (or unsalted chicken stock is what I used)
bay leaf (I was all out so I left this out)
1/2 tsp thyme
1/4 tsp sage
2-3 cloves minced garlic
4 medium tomatoes blanched and peeled or 16 oz can or chopped tomatoes (which is what I did for times sake)
1 large red onion diced
2 1/2 TBSP fresh minced mint (yuck, trust me on this)
2-3 stalks of celery (when I get celery in my produce co-op I always slice it and freeze it, I used about a cup of this)
butter
EVOO
salt and pepper

MAKES 10 cups
combine lentils, water, and spices in a pot. Boil for 2 hours until soft. Saute the onion in a little butter and EVOO for a couple minutes. Add the garlic and celery. Cook until the celery starts to soften. Add the tomatoes and simmer 10 minutes. Combine the veggies with the lentils. Season with mint (yuck), salt and pepper. Let simmer until ready to serve.

Granola bars

2010-04-06T08:22:00.000-07:00

(photo from little birdie secrets)
Last night I made the best granola bars ever. I am always looking for snacks to send with Lee that will help him get through the day. I found these on Little Birdie Secrets have you checked her out? She is the ultimate in cool. LOVE her blog. I have made granola bars many times before. They were always good but very crumbly. This is one of those recipes that you can switch around a lot. I did not have sunflower seeds so I used more oats. I used 3/4 cup of raw almonds (what I had) and used 1/4 cup raw pecans (they give it a good flavor but I used mostly the healthier nut). For the fruit I only had about a 1/2 cup of raisins so I put 1/2 cup coconut in the toasting part. This turned out FABULOUS. I wrapped mine in wax paper and put them in the freezer. That way they aren't consumed in one sitting :)
click HERE to link to Birdie for this GREAT recipe!

Addictive and Healthy Peanut Butter Balls

2010-03-17T14:14:00.001-07:00

My sis-in-law and I were talking about using the powdered milk in our food storage. We like to rotate but just didn't have a lot of use for powdered milk. This recipe is so easy, full of protein, and pretty healthy (as far as treats go). Check out this link for the source.

Peanut Butter Balls
1 cup light (or regular) peanut butter
1 cup dry milk (fat free or low fat is fine)
1/2 cup honey (use 1/4 cup if you are doing light PB since it is sweeter)

Mix all together and form in 2 tsp. balls. With clean hands roll to smooth out. Put in fridge for an hour. Yum!

Cinnamon Roasted Almonds

2010-03-14T08:14:00.000-07:00

I am always looking for good treats that won't throw my blood sugar for a loop (after a time with gestational diabetes I am much more aware). These are the perfect pack of protein with a little sweet. When I go to the mall I LOVE the smell of the roasted almond cart. I am way too cheap though to buy them :) These are good and very inexpensive to make (I got my raw almonds for 2 bucks a pound at Winco). This recipe comes from the California Almond Board. We have been making them for years!
Roasted Almonds

3 cups whole raw almonds

2 egg whites at room temp

4 tsp. cinnamon

pinch of salt

1 cup sugar

1/3 cup butter

Preheat oven to 325 place butter on a jelly roll pan and place in oven to melt. Meanwhile beat eggs until frothy, gradually add sugar until stiff peaks form. Gently fold in almonds and cinnamon. Pour almond mixture in pan and toss with butter. Bake 40 minutes turning every 10 minutes until almonds are crisp. Almonds store for up to 2 weeks.

*Please note you will loose a good bit of the sugar....don't worry. You will think it is not going right....it is fine. You will think they will be naked when you are done....they won't be :)

Best and QUICKEST chicken taco soup

2010-03-06T10:49:00.000-08:00

This month has been a good month for recipes at work. One of the girls I work with brought this and the smell drove me crazy! I had to ask her for the recipe. I only work 2 days a week but since I got the recipe I have brought it to work every Friday. This is one of those deals that you can make in an instant and it is even better when it sits in the fridge a couple of days. I have been freezing single servings and it defrosts GREAT. Lee and Keaton like it all dolled up as shown. I like it just plain or with a dollop of light sour cream.

Chicken Taco Soup

2 or 3 frozen chicken breasts (I use these chicken shreds)

1 pack Taco seasoning (I make my own)

1 pack of Ranch Dressing mix

1 can Rotel tomatoes

1 can black beans

1 can Kidney beans

1 can White beans

1 can Vegetarian baked beans (use the small can or 1/2 of large can)

1 can corn

This is the easy part! Throw it all in the crock pot in the order listed. Do not drain anything just throw it in. Cook on low 6-8 hours if using raw chicken. 1-2 if using shreds.

Voila!

OATMEAL chocolate cake

2010-03-06T10:37:00.000-08:00

A gal that works with me handed out this recipe the other day. She said it was really good....and she was right. This was the moistest chocolate cake I have ever made. It uses Oatmeal and that is health food so this is good for you....RIGHT?!?!? I also used wheat flour....so Super health food :) If you love German chocolate cake you are gonna love this!

Chocolate Oatmeal Cake

1 1/2 cups boiling water

1 cup oatmeal

let stand for 5-10 minutes

add to oatmeal mixture and mix well:

2 eggs

1/2 cup butter

1 tsp vanilla

1 1/2 c sugar

mix together then add to wet:

1 cup flour (I used 7/8 wheat)

1/2 tsp salt

1 tsp baking soda

1/2 cup cocoa

Pour into a greased 9x13 pan and bake at 350 for 30 minutes frost when warm.

Coconut frosting

2 c powdered sugar

4 Tbsp butter

2 cups coconut

1/2 cup milk

Combine all ingredients in a saucepan and bring to a boil. Cook for 3-4 minutes until thick.Do not over cook. Spread on warm cake.

Lemon Sorbet

2010-03-04T20:29:00.000-08:00

I have to be honest with you. I have NEVER stopped at the 1/2 cup serving size on ice cream. I get started and bad things happen :) The other night I was wanting a treat and I had lemons from my Bountiful Basket but didn't want to make heavy/ time consuming lemon bars. This was a 3 minute fix and WONDERFUL. It was so refreshing and summery and was the perfect end to the day. The best part is I was completely satisfied after my 1/2 cup. Even better it was still great the next day (I think most homemade ice creams are not). I based this loosely on a Cooking Light recipe from ages ago. I am sorry there are no pictures. We were too busy enjoying. Maybe I will add them next time :)

Lemon Sorbet
2 cups water
1 1/3 cup sugar
1 Tbsp. lemon rind
1 cup lemon juice

Mix all together until the sugar is dissolved (2 or 3 minutes). Put into ice cream maker and freeze according to manufacturer directions. When it is done take out and let it ripen in the freezer for an hour. Enjoy your taste of summer!

2 STEP Ice Cream/Lemonade Pie

2010-03-03T21:39:00.000-08:00

This ice cream dessert is soooo easy, thus the name.

Step 1. Mix softened vanilla ice cream with semi-thawed frozen pink lemonade concentrate
Step 2. Dish into 2 graham cracker crusts (then Freeze em up - to be firm. of course :))

and Wa Laa your done.

Variations : Light vanilla ice cream and Crystal light lemonade powder (add water enough so it looks syrup-ish)

Or you can use Raspberry lemonade

ENJOY!!

Beans, beans and more beans!

2010-02-24T08:03:00.000-08:00

In these lean economic times we are all looking for healthy ways to feed our family on a dime. It is even better when the results are better then what you can get in the store!

I started doing my own beans a little over a year ago and have not bought store bought beans since. It is so easy to do up a pot of beans and have them in the fridge for lunches, a quick side or dinner. I have given this recipe out a hundred times and it is a staple for a lot of my family. I had 2 requests for it this week so I thought I better get it posted. I originally got this recipe from Amy over at Sisters Dish. She is a great one for build your own Mexican food.

This process you can use to make any kind of beans. I have done white beans, and black beans using this same technique. I have also frozen the cooked beans and used them in soups and they defrost perfect.

I buy my pinto beans at Costco. You can get a 25 pound bag for about 10 bucks. Honestly we went through our first bag in about 6 mos. I buy my spices in bulk from Smiths or Winco. They are a tiny fraction of the cost there.

Smashed Beans

The night before I rinse and soak 3 cups of beans. My sister Meesha soaks 6 cups and then uses 1/2 and freezes 1/2 so her next batch is pre-soaked......genius. If you see any foam on top you will want to scoop it off. This is the name of the game in keeping your beans from being gassy. Anytime during the process if you see foam....scoop, scoop, scoop. In the morning...or when you get to it...rinse the beans with fresh water (another digestion helper). Put the beans in a crockpot (just the regular size not the huge size) with 3 Tbsp bacon grease (I always leave the grease out and it is still great). Cover them with water (you want to have about 2 inches over the beans). Cook them on high for 6 hours, or low for 8-10 hours. Remember watch for foam and check to be sure the beans stay covered in water. The cooking time is not an exact science. Older beans take longer to cook. You will know it is done when you can easily mush one on the counter.

When the beans have about a 1/2 hour left to cook add: 5 jalapeno rings (I keep a jar in my fridge just for this, you could probably do fresh), 1/2 T season salt, 1/2 T garlic salt, 1/2 tsp onion powder, 1/2 tsp cumin, and 1 T chili powder. After the 1/2 hour scoop the beans into a food processor (or blender, or hand mash). Add 1 cup cheese and enough liquid to bring it to the consistency you would like (don't skimp on the liquid, it makes them great). Good luck!

Spaghetti Pie

2010-02-19T07:49:00.000-08:00

This baked spaghetti is out of the Best Of Cooking Light book. It is comfort food at it's finest without the guilt. You can substitute ground chicken or turkey and it is great too. It is quick to put together and a great meal for kids!
Spaghetti Pie
1 pound of ground round (I did the ground beef I had and then after I browned it I ran it under really hot water in a colander to get the extra fat off)
1/4 tsp salt
1/4 tsp pepper
2- 8 oz cans of tomato sauce with garlic (who has that in their pantry? not me! I just used regular tomato sauce and added 1/4 tsp garlic powder per can)
1 1/2 cups low fat sour cream
1/2 cup chopped green onions
2 oz light cream cheese
8 oz hot cooked spaghetti (about 4 cups)
1 1/3 cups reduced fat sharp cheddar cheese
Brown then drain meat. Return to pan and add salt, pepper, and sauce. Bring to a boil, reduce heat and simmer for 20 minutes (great time to cook the pasta). Combine the sour cream, onions, and cream cheese in a bowl. Place noodles in a 9x13 pan, spread sour cream mixture on noodles, spread meat mixture on that, sprinkle with cheese. Cook at 350 covered for 25 minutes. Uncover and cook another 5 minutes.

BBQ Salmon

2010-02-16T07:57:00.000-08:00

I am afraid this picture does not do justice to this great meal. This grilled salmon I have been making for years. I paired it with this squash-rice casserole from cooking light. The casserole could really be a light meal on it's own. It will be a great way to use up some zucchini in the summer.
BBQ Roasted Salmon - Cooking light
marinade:
1/4 cup pineapple juice (I open a can of rings and throw those on the grill with the fish)
2 Tbsp lemon juice
Marinate 4 6oz salmon fillets in a ziptop bag with the juices for an hour turning occasionally.

rub:
2 Tbsp brown sugar
4 tsp. chili powder
2 tsp grated lemon rind (when I get lemons cheap I always buy extra and juice them and grate the rind. both freeze well.)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Mix together to form rub. Rub over fish. You can then bake it at 400 for 12 minutes, OR do our favorite and grill it. Fish is done when it flakes easily.

English Toffee

2010-02-02T09:32:00.000-08:00

English Toffee...yum. I have a certain brother in law that would do just about anything for the wonderful Christmas time treat. I think it is a shame it is a one time a year deal. It is so easy and so yummy! I think this year I am going to make a batch to share with my girl friends for Valentines. I am giving you the recipe now so you can make a practice batch before Valentines!

English Toffee
1 cup sugar
2 sticks butter
3 tbsp water
about 1 cup chocolate chips
about 1/2 cup chopped almonds

This moves fast folks so have everything unwrapped prepped and measured like Paula Deen :) Put a large saucepan on high heat. Warm your sugar in the pan for about 30 seconds. Add the water and stir till wet. Add the butter. Stir until the color of toffee (a light copper penny color). It will bubble and fuss and then you will see it start to darken (about 7 minutes). You will want to stir it every so often and constantly towards the end. Pour on a silpat lined sheet (or a heavily greased pan if you don't have a silpat....but you REALLY need silpat if you don't have it :). After 30 seconds sprinkle with chocolate chips. Let sit for 2 minutes then spread the chocolate. Sprinkle with chopped almonds (I kinds press them into the chocolate so they don't fall off). Let sit for about another hour (at least) then crack into pieces.

UNBELIEVABLE Asian Chicken

2010-01-29T08:22:00.000-08:00

My little 4 year old loves "chicken on the bone". He thinks that is the only way to eat chicken (no one bother to tell him that is the "cheap" way to eat chicken. I made this Asian BBQ Chicken out of my Cooking Light Book the other day. I marinated it with skinless bone in thighs. Keaton took one taste paused looked at me and in all seriousness said...."UNBELIEVABLE". I think that is pretty rave reviews!

Asian BBQ Chicken Marinade

1/4 cup brown sugar

1/4 cup soy sauce

1 Tbsp fresh lime juice (I used fresh lemon and threw a tad of rind in there for kicks)

1/2 tsp red crushed pepper (I used closer to 1/4)

1/4 tsp curry powder

3 garlic cloves minced

8 skinned thighs

Put all ingredients in a ziptop bag 4 hours to overnight. Squish it all together. Every so often turn the bag. Grill (I used my Panini press layed flat, an indoor grill would also work as would the oven if you REALLY had to :).

Cathy Riggin's Spanish Rice

2009-12-31T07:26:00.000-08:00

I took the holidays off. I didn't mean to but Lee worked a ton of overtime which really was a blessing, but also a cramp in my style :)
My brother asked for a recipe for Spanish Rice so I figured I would kill two birds with one stone. We got this recipe from Cathy years ago. Cathy was my Sunday School teacher many times growing up. I also babysat her 6 kids quite often. She died from cancer a while ago. I love to make this because while I make it I can think of how kind and good she always was to me. Don't you love recipes like that? It is that kind of Spanish rice that tastes like the kind you get in a restaurant. It really will become your favorite.

Restaurant Style Spanish Rice
2 Tbsp oil
1 cup rice
2 cloves garlic
1/2 cup FINELY diced onion
2 c chicken broth
1/2 cup tomato sauce
1/2 tsp salt
Heat oil, add rice and stir till kinda brown. Add garlic, onions and salt and cook until the rice is golden brown and the onions translucent. Stir in broth and sauce. Boil for 4 minutes. Turn to low, cover and cook for 15 minutes.

Gourmified!

2009-12-07T18:40:00.000-08:00

photo from "Gourmified"

I have been friends with Lisa for YEARS. We share a lot of interests but probably our most common interest is cooking. We both started a recipe blog at the same time. Lisa shared this recipe with me years ago when she was featured on Good Things Utah. I never tried it. Tonight I thought I would give it a whirl. My family LOVED them. We tried to get my brother and his wife to come share with us...but we were too late. This is not the kind of recipe you can eat everyday but it is a great "company" or special occasion dish. I used fat free milk and it was great. I also used very lean ham. I also doubled the green chili like she suggested.
Go ahead on over to Lisa's site and check it out. To get this recipe click here. Thanks LISA!

BBQ pulled chicken and THE BEST sweet potato fries

2009-12-05T14:49:00.001-08:00

My sister-in-law made this cooking light pulled chicken sandwich first. It is really good. I served it on the new wheat sandwich thins. If you do weight watchers the bun is only ONE point...gotta love it.
To make the BBQ pulled chicken (there are additional ingredients in caps in the directions):
mix:
1/4 cup brown sugar
1 Tbsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper

Rub on 1 lb boneless skinless CHICKEN breasts (I cut up the breasts I had because they were huge and I wanted more surface area for the rub).
Cook 2 minutes on each side with 2 tsp OLIVE OIL. Remove from pan.
Add 1 cup thin sliced ONION to the pan, cook until tender stirring constantly. Add 1 cup CHICKEN BROTH and put chicken back in. Let simmer for 30 minutes. Take chicken out and shred with 2 forks. Return to pan one more time and bring liquid to a boil. Let simmer 15 minutes or until liquid is absorbed. Stir in 1 Tbsp BALSAMIC VINEGAR. Super quick, super yummy.

Now for those sweet potato fries. I need to tell you my 4 year old was a jerk the day I made this dinner. Sometimes we just have those days. He LOVED these sweet potato fries. After dinner he was back to his nice self. I asked him what changed...he said, "Mom if you make good dinner like that I will ALWAYS be nice." Now I am not promising it will work for your kids but...worth a try?

Sweet Potato Fries
Preheat oven to 425. Peel and cut up your sweet potato. Put in a gallon ziptop bag with a BIT of Olive oil (I went really easy on it, maybe a TBSP for the whole gallon bag). Add salt, garlic and cinnamon (YES, cinnamon). I used a bit more salt then garlic or cinnamon. Put on a baking sheet. Cook for about 15 minutes on one side then flip. Cook another 10 minutes or until tender. These are the best we have ever had!

One more thing. I needed to include this picture we took the other night of my 9 mos old daughter. We have been really blessed with kids that are not picky eaters. I would like to say it is because we NEVER cater to pickiness but I am smarter then that and I know some kids are just more picky then others. Savannah decided the other night it was time to try some steamed spinach off my plate. I thought this was pretty funny :)

Pineapple chili

2009-12-02T07:33:00.001-08:00

My lil sister Meesha commented about a great pineapple chili she made. She is a dumper (she always just throws stuff in and doesn't measure so it took a while to get it out of her). I have made it 2 times and it is great. In the picture I served it on Paula Deens Cornbread Waffles . I thought the concept was kinda cool...like a Navajo Taco without the deep fry. I wasn't wild about the recipe though...too bread like, not enough cornbread like. I think next time I will just try throwing my own cornbread recipe on the waffle iron and see what happens. My little boy liked the cornbread waffles and chose to dip his in a bowl of soup instead (it was nice to not have them load up the cornbread with butter and honey).

Well, without further ado here is the best Chili recipe you will ever try :)

Meesha's Pineapple Chili (with a few minor adjustments)

3 cans of chili beans (these are just beans in a little bit of spicy red sauce, I tried using my own cooked beans and they needed LOTS more seasoning then but are do-able)

Large can of chopped tomatoes (I used peeled chopped and frozen ones from my freezer)

1 Can of chunk pineapple plus most of the juice (I chopped them in thirds so there was pineapple in more bites)

1 big onion chopped and sauteed

1 big green bell chopped and sauteed with the onion

1 lb of lean ground hamburger (browned)

1/4 cup honey

1/4 cup brown sugar

1/4 cup ketchup

1 chili seasoning packet

*she also added a little BBQ sauce for a smokey taste, I did not.

Dump it all in a pot and let it simmer for 30 minutes. It is also GREAT leftovers, it tastes better the second day.

Chicken Shreds

2009-11-16T06:58:00.000-08:00

Like most people I am a busy gal. Between the kids (one being a sleepless baby), the part-time job, and a big house to clean there are never enough hours in the day. I really feel like family dinner is one priority I just can't scrimp on. That time together without any distractions is priceless. To make this happen I have had to find ways to get dinner on the table QUICK. A couple of years ago I can up with this idea and it has hands down been the best time saver for me.
Whenever boneless skinless chicken is on sale I stock up. It is good to generally have on hand. I use part of it to grill but most of it I make chicken shreds with it to keep in the freezer.
To make your shreds take your chicken and put it in the crock pot. Seriously...that is it. I have had e-mail after e-mail asking if you salt it, put water in...etc. Nope, nopey, nope. You can add seasoning in your recipe. As for the water chicken has so much in it you don't need to add any. If you are worried throw 1/2-1 cup water in the bottom. It really won't matter. Let it cook on low for about 8 hours. You will know it is done when it shreds easily with a fork. I have bought some tough tough birds in my time. If you cook it long enough they all shred.
Once it is done and you have a mound of shredded chicken let it cool for a moment. I then bag it up (I use plain old ziploc sandwich bags. We use them fast enough I don't worry about freezer bags). Don't pack your bags too full. About a cup is all you need for most recipes.
Once you have these in your freezer the possibilities are endless for getting dinner on the table in a hurry. Enchiladas, chicken soup, chicken and dumplings, tacos, wraps, panini's, casseroles...all are made easier by having your chicken pre-done. My favorite is that I don't need to worry about defrosting. I can throw it in a soup frozen or defrost it in a minute in the microwave.
Try it...it just might be an answer for you too!

***Please note: I have heard you can throw your chicken in the crockpot frozen. I am always a little nervous about getting sick from chicken. I once heard it wasn't a wise idea and have pretty much stuck with that.

Dutch baby!

2009-11-08T15:28:00.000-08:00

I have a wonderful Aunt Lynn. She is always doing thoughtful things for me. She sent us a package the other day. Isn't that the best when you get a box you weren't expecting? She included a bunch of old Cooking Light magazines (my favorite magazine), some special Halloween prizes for Keaton and THIS lovely cookbook. I said, "why would she do such a nice thing"? Keaton answered (matter of factly), "well she met me and she really likes me". I guess he is right!
I was thumbing through this book this morning and found a recipe for a dutch baby. I have never made one so I thought it would be a nice Sunday morning breakfast (the rest of the week I have a protein shake and toast).
This recipe calls for pears. I did not have pears (although I think they would have been great) so I did apples and added some cinnamon. The only thing I think I would change was I would have done one more apple. The thing I really loved was it didn't raise my blood sugar too high. It doesn't have much sugar for being pancake like and the three eggs give it a lot of protein. It was easy and yum, click here to check it out.

Teriyaki Sauce

2009-11-06T07:08:00.001-08:00

I try to make my own condiments. It saves money and usually tastes much better. When I find meat on sale I make up a huge batch and re-bag the meat with the marinade in a ziptop bag. I then freeze it. When I need a fast meal I can pull one out in the morning and I know all I have to do is throw it on the grill at dinnertime. How easy is that? This is one of my favorite Teriyaki Marinades. I will tell you about the weight watcher roasted potatoes on the plate tomorrow...deal? I got this recipe off of Tried and True with Heidi. She has some great recipes. Teriyaki Marinade
1/2 cup soy sauce
1/4 cup canola oil
1/4 cup brown sugar
2 tsp ground mustard
2 tsp ground ginger
1 tsp garlic powder
Mix it all up...easy.

Angie's Pie Crust

2009-11-05T06:59:00.000-08:00

I was making a quiche the other night and I needed a pie crust. I didn't want to go to the store to buy one, didn't want to make one so I was in a pinch. My friend Angie had posted this on facebook so I thought I would give it a try. I could not believe how flaky, perfect and good this was....with NO effort. Seriously you HAVE to try this next time you need a quick pie crust. The best part is there is no clean up. It uses 1/2 cup oil instead of the 1/2 cup butter most pie crusts have. Angie suggests for a savory filling using olive oil and upping the salt to 1 tsp. For a fruit pie she suggests upping the sugar to 3 tsp. I thought it was really good. Not quite as good as my sister Amara's homemade crust but good none the less much better then the store pre-made.
Angie's Pie Crust
1 1/2 cups flour
2 tsp white sugar
1/2 tsp salt
1/2 cup oil
2 Tbsp milk
Put all those ingredients right in your pie plate (no need to pre-grease). Mix them up with a fork. Prick the bottom and sides. If using a non-bake filling bake at 400 for 12-15 minutes.
If using it for a baked pie/quiche bake as directed in the recipe.

Chicken Parmesan

2009-11-04T07:09:00.000-08:00

We love Chicken Parm here. We love Mimi's but can't afford to go there enough to cure the craving. This is not a quick meal but it is worth the effort on a special night. I serve mine with homemade marinara and pasta. You could serve it with rice, potatoes, whatever.
Chicken Parm
2 boneless skinless breasts (you will end up with 4 servings)
1/2 cup Italian bread crumbs
3/4 cup Romano (you could actually use Parmesan as the name suggests but I am partial to Romano)
1 tsp salt (you could use less or none and salt to taste after)
1 egg
butter
Slice the chicken in 1/2 (to reduce the thickness by 1/2) then pound in a gallon Ziploc bag with a meat mallet, rolling pin, whatever you have. You are trying to go for about 1/2 inch.
Beat egg slightly in a bowl. In another bowl add the Romano, crumbs and salt. Get a frying pan ready with a Tbsp butter melted. Dip the chicken in the egg coating both sides, then dip in crumbs coating both sides. Lay in the fry pan. Fry about 3 minutes both sides until golden brown. If your chicken is thin enough they should be cooked completely. To keep warm put in a pan in the oven while you cook the others.

Lion House Lemon Bars

2009-11-03T08:17:00.001-08:00

I am reading again "The Proper Care and Feeding of Husbands" again. I like that book because it helps me refocus that I am not only caring for my two little guys but also my favorite big guy. The other day I made him some lemon bars...his favorite...just 'cause. I really think this is the all-time best lemon bar recipe. I have also swapped out the rind and juice and made orange bars, and lime bars with this same recipe. Enjoy!

Lion House Lemon Bars

1/2 cup soft butter

1/4 cup powdered sugar

1 cup flour

Cream butter and powder then add flour. It will be crumbly. Spread and press in a 8x8 pan. Cook at 325 for 15 or 20 minutes (I always do 20). While crust is baking prepare this next layer:

2 eggs

1 cup sugar

2 Tbsp flour

2 Tbsp lemon juice

Grated rind of 1/2 lemon (actually the rind is what give it the strong lemon flavor, I grate the whole rind)

Beat eggs then mix in the other ingredients. Pour over hot crust. Bake for an additional 18-25 minutes (I do about 22) at 325. Remove and dust with additional powdered sugar.

Note: Can be doubled for 9x13 pan.

Jack-O-Lantern Casserole

2009-10-30T10:22:00.000-07:00

I have been making this casserole for the last 3 years for Halloween night. It is warm and ready when we come home from trick or treating. It is a fun tradition. I always draw a jack-o-lantern face on the pumpkin to add to the fun. Sorry I don't have a picture, maybe I will add one for later.
Jack-o-lantern casserole
1 small onion
1 small can light cream of whatever you like soup
2 c cooked rice
2 T soy sauce
1 pound sliced mushrooms
1 cup carrots (I pre-cook these until they are almost done)
1 lb ground hamburger (I am sure you could use chicken)
2 T br. sugar
1 T margarine, butter, smart balance, whatever

Cut off top of medium pumpkin and scoop out all the seeds, draw a face on it. Saute onions and margarine in a skillet. Add meat till brown, drain off grease or rinse to get even more off. Add remaining ingredients (except rice) and simmer 10 minutes. Add cooked rice cook another couple minutes. Pour in pumpkin. Replace lid. Put on a baking sheet in 350 oven for 1 hour. The pumpkin should be tender. You can eat the pumpkin as a veggie along with the casserole. Your kids will LOVE it!

Yummiest light zucchini bread

2009-10-29T23:33:00.000-07:00

I have decided that I love pineapple the most out of each and every fruit out there. I craved it like mad with my last pregnancy and am still loving it after. I think it has magical powers to replace the taste of fat in recipes. Does that make sense at all? A week or so ago I did a search for a good zucchini bread recipe and found one on Prudence Pennywise' blog- http://prudencepennywise.blogspot.com/search?q=zucchini+bread I used Whole Wheat flour and followed the recipe almost exactly. My only change was that I added a handful of chocolate chips and I replaced half of the 1/3 cup of oil (already amazingly small amount for 2 loaves), with white bean puree. It was so incredible. My family ate and ate and ate and ate. I made it late one night and it was gone by mid morning the next day, 2 loaves!!! Here are some pictures I snapped before they were gobbled up!

3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons salt
1 teaspoon cinnamon
1 (20 ounce) can chunk pineapple
about 2/3 cup buttermilk (I used powdered)
1 and 1/2 cups sugar (I used brown)
3 eggs
1/3 cup canola or vegetable oil
2 teaspoons vanilla
2-3 cups unpeeled shredded zucchini
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. In a medium bowl, combine flour, soda, powder, salt and cinnamon. In a 1 cup measuring cup, drain , the juice from the pineapple. Add as much buttermilk as you need to make 1 cup of liquid. Pour into large mixing bowl. Add sugar, eggs, oil, and vanilla. Mix well. Stir in dry ingredients being careful to not over mix. Add the remainder. Pour into two greased 9 by 5 inch loaf pans and bake for 45-50 minutes. Cool for ten minutes and remove from pans.

Shrimp Pasta

2009-10-28T08:35:00.000-07:00

Oh, can I just tell you how much we love this dinner?!?!? I got this recipe out of Cooking Light years ago (all my real go to favorites are from there). I can make the whole thing start to table in about 15 minutes. Keaton ate 2 servings and wanted me to pack some up.."for his lunch". Try it you will LOVE it.
Angel Hair Shrimp Pasta (you notice I only had thin spaghetti...whatever)
Start your pasta, this whole thing moves pretty fast.
Heat a large skillet coated with cooking spray. Add:
2 cups chopped plum tomato
1 1/2 cups chopped green onion
1/2 cup sliced ripe olives
2 tsp dry dill (yes dill, odd but great)
2 cloves garlic minced (they say one I do 2 or 3)
Cook 4 minutes or until heated. Add 1 pound shrimp. I do the medium already peeled, cooked ones (Wal-mart always has them for about 5 bucks). Heat through. Combine pasta, sauce, and 1 cup of feta cheese (important). Delish!

Crystal's Lazy Granola

2009-10-22T19:32:00.000-07:00

This granola I tried off of Amy's finer things. It is a fabulous easy way to increase the whole grain. I got a 25 pound bag of food storage oatmeal for 7.50 so it works up very cheap too.

1/2 cup canola oil
1/2 cup honey
1/2 cup brown sugar
1 tsp cinnamon
2 tsp vanilla
7 cups rolled oatmeal/ no instant (I use 1/2 cup wheat germ and 6 1/2 cups oatmeal)

1. Mix honey, oil, and brown sugar in a saucepan
2. Bring to a boil
3. Mix in cinnamon and vanilla
4. Pour over oats and mix up till coated
5. Spread on a 9x13 silpat lined pan (my first batch stuck horribly so I put the second on silpat)
6. Put in 375 oven for 10 minutes.
7. Take out and stir.
8. Turn oven off and put pan back in.
9. Go to sleep...wake up to a wonderful smelling house and breakfast ready.

White chicken Chili

2009-10-18T17:08:00.000-07:00

I tried to do artsy with the broken bread...I know didn't work for me, looks like Keaton ate part of it first. This soup is EASY and good. I got it awhile ago from a recipe swap. I have made so many changes to it that it is a shadow of what I was given :)

White Chicken Chili
1 med onion chopped (I pre-chop my onions and freeze them in 1/2 cup bags)
1tsp garlic powder (or 2 fresh cloves)
1 1/2 cup shredded or cubed cooked chicken (I will give you my take on this later in the week)
1 Tbsp Olive Oil
2 15 oz cans White beans (I cooked a bag of dried beans and froze them in 1 cup bags (I used 2 bags)
1 14 oz can chicken broth
1 1/2 cups salsa
1 tsp salt
1 tsp oregano
1 tsp chili powder
1 cup sour cream (I use light)
1 cup whipping cream (I never put this in but I do add a bit more broth)

Saute onion and garlic till clear. Add everything else except sour cream or whip cream. Bring to a boil simmer for 30 minutes. Remove from heat stir in sour cream and milk (I just mix a little sour cream in each bowl. It also cools it off a bit).

15 minute chicken on the bone

2009-10-15T19:17:00.000-07:00

Oh how my little guy thinks things are better "on the bone". He told me the other day that he would prefer his corn "on the bone". I got these drumsticks at my local associated food store for 49 cents a pound. You would have thought I bought Sirloin with the glee in my house. This dinner was SO easy. Total prep time was less then 15 minutes with about 30 minutes cook time.

Quick Tyler Florence Chicken Drumsticks (with my variations)

Put baking sheet in 400 degree oven to heat up oven and pan.

Rinse and dry chicken (this is really important it keeps chicken from tasting "fishy")

Put chicken in a bowl with 1-2 Tbsp olive oil. I had about 12 "sticks" and coated them all with 2 Tbsp. In a ziploc put about 3/4 cup of bread crumbs (panko makes this so crispy like the best fried chicken) and about a tsp of garlic salt and onion powder. Coat chicken in bread crumbs. Take out pan and put a drizzle of olive oil on it (it will hiss and smoke). Put your chicken on there. Put in your 400 oven for 15 minutes flip after 15 minutes. It will be golden and delicious (Keaton ate THREE)!

The carrots/ potatoes go together real quick while the first 15 minutes is passing. You can also do frozen veggies and rice, or instant potatoes and then you have a 5 minute fix and can put up your feet!

For the carrots peel and slice about a pound of carrots. Steam them in a steamer or cook them with a little water in the microwave. Right before serving mix about 2 Tbsp melted butter (I used smart balance spread) 1-2 Tbsp honey, and about a tsp of garlic salt.

The potatoes are just baby white skinned potatoes we got in our produce co-op basket (for more info on that click Here ). They were really quite clean so I rinsed and boiled (with skins) then mashed the whole thing up with some smart balance, lemon pepper, salt and fat free milk.

All quick....all easy...great meal....

Barbacoa- 15 minutes

2009-10-14T22:49:00.000-07:00

If we are talking easy burritos are an all time favorite. Everyone love Cafe Rio Barbacoa Pork. There are tons of recipes floating around there with TONS of ingredients. My sister Meesha and I have one that is a 2 minute fix.
Cook a pork loin, picnic pork, boneless pork ribs (about 3 pounds)...whatever you can get cheap in the crock pot for 8 hours on low. Shred and add 1/2 cup brown sugar and small can of enchilada sauce (you can use my recipe for homemade enchilada sauce if you want extra credit but then you loose the quickness :). Use for burritos, tacos, nachos, enchiladas, taco salad, whatever. This also freezes well for a quick second dinner.

15 minutes prep....the series.

2009-10-13T11:54:00.000-07:00

My good friend Lisa asked the other day if I had any quick healthy dinners up my sleeve. I am so glad she asked. When I watch Ms. Ray I often think...who has 30 minutes anymore. This week I will share what I can get on the table in 15 minutes prep. To kick if off I am sharing this great chili recipe. It is from Cooking Light. It was tucked in a corner of their magazine probably 8 years ago. I cannot even find it on their site anymore. Every time I share this recipe it is a hit. I actually ran into a girl the other day in Target that was in my ward probably 4 years ago and she was telling me she was making it again tonight. P.S. I timed myself making this....4 minutes.

Nonstop, no-chop chili

3/4 pound ground round browned (I always have some hamburger pre-browned then rinsed (to get the extra fat off) in my freezer, great time saver)

2 cups water

1 1/2 cups frozen corn (have you tried the Costco frozen corn....WOW)

1 cup bottled salsa

2 Tbsp chili powder

1 Tbsp sugar

2 1/2 tsp. cumin

1 1/2 tsp oregano

1/4 tsp salt

1 can chili beans undrained

1 can diced no salt added tomatoes, undrained (I used a ziploc sandwich bag full off peeled diced fresh tomatoes I froze from our garden)

* I also added a cup of zucchini I shredded and froze from our garden for some extra veggies (it disappears...no one will know)

Anyway...add it all to a pot and let it simmer until you are ready to go. How easy is that? I also have put it in the crock pot to let it simmer all day! Check back tomorrow!

Popcorn the Ultimate Diet Food with snacking power

2009-10-06T13:17:00.000-07:00

Popcorn is the ultimate diet food. It is high in fiber and low in fat (depending on how you prepare it) Here are a few ideas for "healthy" popcorn snacking.
Chocolate popcorn- melt chocolate chips slowly in the microwave, 10-15 seconds between stirring. drizzle over plain popcorn spread out on aluminum foil. I personally like dark chocolate so I use the bittersweet choc chips. I also added a few chopped almonds. You can use any kind, just add up the calories and watch them extend their "filling" power by drizzling over your popcorn.
BBQ popcorn-Like BBQ chips? Purchase some bbq seasoning at your supermarket (got mine in a big shaker at sams club). Spread out your popcorn on foil again, spray with pan spray lightly to help the seasoning stick and wa-la. BBQ snack that you can munch on practically guilt free.

Let your imagination fly with more ideas....cinnamon, veggie seasoning etc.

Halloween Party Food

2009-10-06T09:32:00.000-07:00

Have you been on the Best Bites Site? I love those ladies there. They have great tutorials and wonderful ideas. Keaton and I were checking out their Halloween Easy ideas. If you have kids or grandkids check it out....you will be a HIT! Click here to go right there!

Enchilada Sauce

2009-10-01T08:36:00.000-07:00

This is my favorite recipe for enchilada sauce. It makes a ton so we have extra in the fridge. I fill my enchiladas with crockpot cooked chicken, light sour cream, corn, and green onions. Then I can put the cheese on the top where you notice it. The guac is just avocado mixed with Costco's Jack Salsa. Making your own enchilada sauce is MUCH more tasty, not to mention less then 1/2 the cost. This is a keeper (thanks to Amy at Sisters Dish for this great recipe).

1/2 cup vegetable oil

4 Tbsp flour

6 Tbsp chili powder

1 29oz can diced tomatoes (puree in blender (don't think that tomato sauce is the same....it is not)

1 can chicken broth

1 tsp cumin

1 tsp garlic

1 tsp onion salt

Heat oil on med high heat. Turn down to med and add flour and chili powder. Stir constantly for 2-3 minutes (you gotta stir to keep it from burning). Slowly add in tomatoes, broth, and spices. Cook for another 10 minutes until slightly thick.

This is also great mixed in beans for a great bean dip.

Better then Mickey Dee's!

2009-09-27T08:54:00.001-07:00

Usually Sunday morning Lee makes breakfast. I am thrilled for the morning off but he usually makes pancakes, waffles, etc. They always taste real good but an hour into church or so I am HUNGRY. Not too mention the sugar gives me a headache and makes me tired.

Can I tell you about my guilty pleasure? I LOVE MC D's sausage egg mcmuffin. When I saw Rachel Ray doing Chicken sausage sandwiches I thought I would have to try it on Sunday and see how it goes. We loved them. I made a triple batch of the sausage and then froze them flat so we can have them on another Sunday for a quicker breakfast. With the chicken breast sausage and egg beaters it is much lighter then Mc D's I am sure. Keaton and I didn't have cheese, but you can. My second batch of sausage I grilled a little longer. That is what is on the plate next to it.

Breakfast Chicken Sausage
-1 pound ground chicken breast (I took a whole chicken breast and took it for a spin in my food processor (Associated has boneless skinless for $1.57 a pound so it was a much better deal))
-1 small Macintosh apple peeled and finely chopped (I used a green apple stolen off the limb of my neighbors tree hanging in my yard :)
-1/4 cup maple syrup (I am WAY too poor to afford maple syrup....I used maple flavor pancake syrup)
-1 TBSP grill seasoning blend (I used Montreal...it had a bit of a bite to it, Keaton the 3 year old was fine but if your kids are picky you might want to cut it back just a bit)
-1 tsp Poultry Seasoning (seriously I have had this in my cupboard FOREVER and have never used it...yahoo I finally had a use for it)
-1/2 tsp Cinnamon
-1/4 tsp nutmeg

Combine all with your hands (I know sick make your husband do it). Patty it out into 4 patties (this was her thing, I would do them thinner next time. I still got way more out of it then her).
Cook 5 minutes on each side (I used my new indoor Food Network grill). Put on a buttered toasted English muffin with a scrambled egg, and cheese if desired (Lee melted his cheese and it was much better). Hope you like it, be sure to leave a comment if you make it (or think about making it :).

Perfect Oatmeal

2009-09-22T20:59:00.000-07:00

This is a Tyler Florence Special. It is so good without and sweetener. It is a great idea for a "special breakfast" and is still really healthy.
Put in a pot on medium heat for 7-8 minutes until creamy and tender:
1 cup of oatmeal (I used old fashioned rolled)
2 cups unsweetened apple juice
1/4 tsp Cinnamon
2 Tbsp butter

Toppings:
banana
blueberries (I used frozen)
toasted coconut
applesauce
skim milk

It is fun for kids to pick out which healthy toppings they like. Keaton picked them all...me too :)

More great recipes!!!

2009-09-10T05:41:00.001-07:00

We grew up in a family of 8. Convenience food was too expensive and my Mom didn't think it had the health value her kids needed. We all learned to cook from scratch and love the great flavors you can develop. My sisters are all great cooks. They all come up with great ideas. My sister Meesha asked to start posting too. I have invited all my sisters to start posting. If you see a new face around here it would be my sister :)

I have to share these "Banana crack muffins". That is Lee's name for them because he thinks they are as addicting as crack (not that he has experience in that :). I love that there is a TON of bananas in this. I usually 1/2 the recipe because we have a bad habit of eating the all up too quick.

6large or 8 medium bananas VERY ripe

4 eggs

2 cups of sugar

3/4 cup of oil

4 cups of flour

1 tsp baking soda

2 tsp salt

2 tsp baking powder

1/2 cup walnuts chopped (we do a cup of chocolate chips and eat them for desert :)

Grease 2 loaf pans and set aside. Mash bananas well. Add eggs, sugar, and oil mix until well blended. Add flour on top mix other dry ingredients into the flour. Mix until well blended. Add nuts or chips and mix briefly (overmixing causes tunnels and coarse texture). Pour into pans. Bake at 325 for 45-50 minutes or until a toothpick comes out clean. I do muffins and cook them for about 25 minutes. ENJOY!!!

Bran muffins

2009-09-02T05:05:00.000-07:00

When I was carrying Savannah I had gestational diabetes. Nothing I ate for breakfast kept my sugars down. One day my Mother-in-law made these and my sugars stayed down. For the next 3 mos I ate two of these, with a cup of milk blended with 3 strawberries, a handful of blueberries, some protein powder, and a tsp of splenda for breakfast. I also lost weight on this even though I was pregnant. They are really quite good. The best part is the recipe says the dough keeps well in your fridge for 6 weeks (although I have never tried that long). They are not terribly sweet just very filling and good.

Combine:
1 cup oil
1 cup sugar

add:
4 eggs beaten
1 quart low fat buttermilk

boil:
2 cups water
then add:
4 cups whole bran cereal (all-bran)
let sit 5 min

then add:
2 cups 40% bran flakes (I buy the cheap wal-mart bran flakes)
1 Tbsp salt
5 tsp baking soda
3 cups flour
2 cups whole wheat flour (if you want to do all whole wheat only do about 4 3/4 total since wheat is "thirstier")

You can add raisins right before cooking although I usually don't.
15 to 20 minutes 400 degrees (mine always take the 20).
This recipe makes 60.

Yummiest Cauliflower

2009-09-01T06:26:00.000-07:00

I was telling my good friend Lisa at Gourmified about our favorite way to use cauliflower right now. I promise you will LOVE it. Keaton thinks it is the best ever.

Roasted Cauliflower

1 head of cauliflower
3T olive oil (I used less)
salt
pepper
1/2 cup Parmesan cheese (remember I always use Romano....more flavor)
1/2 cup Gruyere cheese (I have never bought this...too cheap...I have used more Romano, mozzarella, cheddar, or nothing....all good)
Heat the oven to 400. Cut up Cauliflower florets and lay on baking sheet. Toss with Olive Oil and plenty of salt and pepper. Cook them 30 minutes tossing again about 1/2 way through to keep from burning. After the 30 minutes top with cheese and put back in 2 minutes for the cheese to melt. YUMMY!

French Bread

2009-08-27T05:05:00.000-07:00

Have you made your own french bread? Don't or you will have a hard time enjoying the dollar loaves at the store. This easy bread will for sure be a new family treat. This is another Steamy Kitchen recipe. She sure knows bread! This recipe is a total of 3 hours so you can have it for dinner TONIGHT!

FRENCH BREAD RECIPE
makes 2 loaves the size I have in the pic
4 cups bread flour
2 tsp active quick rising dry yeast
2 tsp salt
1 1/2 cups warm water
1. Put 1/4 cup of bread flour on your clean counter top and reserve. Place remaining 3 3/4 cups bread flour in your mixer bowl. Spoon the yeast on one side of the bowl, and the salt on the other side. Pour in the warm water and with your regular mixer paddle, mix on low speed until the dough comes together in a mass. Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 T of flour at a time. If too dry, add 1 T of water to dough to adjust. After 2 minutes, let the dough rest for 5 minutes.

2. Turn the mixer on again and mix for 3 minutes. Take the dough out and place on the counter. Remember that 1/4 cup of flour that we reserved? We’ll use it now. As you knead the dough by hand, incorporate more flour as you need. You might not need it all. Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball. Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours. Dough should almost double in size. Punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.

3. About 1 hour into the rest stage, preheat your oven to 450F (convection 425F). Place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up.

4. Ok, here’s the fun part. Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps) Pick up the dough – stretch it out until it forms a big rectangle. On your countertop dusted with flour, fold over the ends.

Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in half. The karate chop helps get the middle tucked inside. Pinch all sides shut. This is important – you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don’t knead the dough again – you’ll pop all the beautiful gas that took 1.5 hours to create!

5. Turn the bread over so that its seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough halve. Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes. After resting, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process.

HERE ARE ADDITIONAL SECRETS FROM STEAMY KITCHEN. I USED MY PIZZA STONE. I ALSO DID NOT THROW WATER ON MY OVEN FLOOR (CALL ME CHICKEN) BUT I DID PUT SOME IN A HEATED CAST IRON SKILLET. WOW WHAT CRUNCHY BEAUTIFUL RESULTS!!!!

Secret #1: Knead dough with dough hook for 2 minutes. Let it rest for 7 and then knead again for another 3 minutes. If you are doing this by hand, then your formula is 6 min-7 min-7 min. Letting the dough rest at this stage allows the gluten to relax, redistribute, and get all cozy. It results ultimately a smoother, well-mixed dough. After the brief rest, you’ll feel a difference in the dough. Its more supple and soft.
Secret #2: Pinch! When you form the dough into a loaf (see photo below) pinch all ends tightly to create a seal. Basically, you are creating surface tension so that the gas from the yeast (or as Alton Brown describes “When the yeast burps”) the dough expands up and out evenly. If I don’t create this surface tension, the dough in the oven will just go “blah” like Al Bundy on the couch. Something called gravity makes the dough expand down and flat.
Secret #3: Use a pizza stone, cast iron dutch oven or my favorite Pampered Chef Covered Baker. Just make sure that your loaf will fit into the vessel. Stone or cast iron retains heat and radiates the heat of the oven evenly. If you don’t have one, don’t worry, just use a good quality, thick baking sheet inverted.
Secret #4: Steam = thin, crunchy, beautiful crust. In the No Knead recipe, there is a high proportion of water to flour. Because the NK dough rests for multiple hours, lots of water in the recipe works. In this 3 hour french bread recipe, you can’t do that. To make steam (a.k.a. crust) – you have to do one of 2 things, depending on the baking vessel. -> Pizza stone or baking sheet: Once you put the bread in the oven, throw 1/2 cup of water on the oven floor (electric oven) and immediately close the door. No, it won’t harm the oven. Its a technique that professional bakers recommend for home ovens (professional ovens have a built in steamers). Once the water hits the hot oven floor, it creates steam, which creates the crust. -> Covered baker or dutch oven: You’ll need less water – about 1/4 cup. Once you put the loaf into the very hot pot, throw in the water and over the lid immediately. Put the pot directly in the oven. Because you’ve pre-heated the oven AND the pot for 1 hour, the trapped water in the pot will create steam. If you are shy about throwing water in, grab a pie pan or loaf pan, preheat it along with whatever you are baking on, and throw the water in that instead of the oven floor. Basically, cold water in hot pan + hot oven = steam. I have an electric oven (heating element is on the top of oven). Some bakers throw ice cubes in, but I prefer water.
Secret #5: Timing and temperature:
Have an instant read thermometer. The internal temperature of the bread should be 190-210F.
All ovens are different and I’m sure our loaves will be different shapes.
The timing in the recipe below is just a guide for you – this is what works in my oven and how I shape my loaves.
Please make sure that you check the internal temp of your bread to gauge doneness.

Mint Brownie Bars

2009-08-25T07:42:00.000-07:00

photo from cookinglight.com

These Mint Chocolate Bars were the cover recipe for Cooking Light last March. I have had a number of requests for the recipe. It is a "go to" crowd pleaser :) I thought I would share with all.
The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze. Also, remember these were "lightened" by 1/2 from the original but they are by no means calorie or fat free :)
Ingredients Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preparation
1 Preheat oven to 350°.
2.To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack
.3.To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
Yield20 servings (serving size: 1 piece)Nutritional InformationCALORIES 264(30% from fat); FAT 8.7g (sat 5.2g,mono 2.5g,poly 0.4g); PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45gMegan Patterson ,Cooking Light, MARCH 2008

Bread so easy a three year old can make it!

2009-08-17T12:55:00.000-07:00

This recipe I saw originally on Steamy Kitchen. The whole post is of her 4 year old making this bread. Keaton is not 4 yet but LOVES to help in the kitchen. I got out the measuring cups for him. Read the recipe and he made it. I have to admit it was better then any bread I have ever made. Slightly sourdoughish, very crispy on the outside. He is thrilled now to help by "making the bread" whenever I need....SAWEEET!

Here we go:

3 cups of flour in a big bowl (it will raise and little mixers make a mess :)

1/4 tsp of instant yeast (yep, just a 1/4....no misprint)

1 tsp salt

1 1/2 cups water

(please note you can use part wheat flour but wheat flour is more "thirsty so decrease the total amount of flour by about a 1/4 cup)

Mix it up. If the mama is doing the mixing it takes me under a minute. Keaton can mix this baby up in a couple of minutes. Cover the dough with plastic wrap and let it "sleep" on the counter 12-20 hours in a cozy warm place. In the "morning" you will be amazed at how nice and holey it looks. Take it out a put it on a flour'd counter. Wet your hands (it is a sticky dough and that is how it needs to stay, the water on your hands will balance the flour on the counter). Take it up in your hands and pull and tuck the sides in to make it smooth on one side and pulled in belly button style on the other. Put it belly button side down in a greased bowl. Let it sit for 2 more hours.

30 minutes before the rest is up fire up your oven to 450 I put a camping 10" dutch oven in there to warm up too.

THIS IS FROM THE STEAMY KITCHEN:

"The perfect pot for No Knead Bread
Let’s talk about the pot. So, you know you’re going to put the pot into a very very hot oven. Make sure that the pot can withstand 450F. Generally, if the pot is cheap, flimsy, has plastic handles and a remnant from your poor college days, it’s probably not going to be safe to use in that hot of an oven. Use a 5-qt or larger cast iron, ceramic, Pyrex, stainless steel or enamel pot.
Just check your pot collection – look for large, heavy, no plastic.
Round, oblong –does not matter. Should be at least 4″ tall. I use my Le Creuset emameled cast-iron. Yes, my cover has a thick plastic knob – but I did call Le Creuset’s customer service and they said while their literature says safe to 400F, it is still fine at 450F. Now, I don’t know whether the gal who talked with me really had the authority to tell me such a thing….but after over 30 loaves, my pot is still unblemished. After pre-heating, remove the hot pot from oven. Now plop this wobbly dough into the hot pot. Doesn’t matter how it lands – actually, the messier it lands, the more “rustic” it looks. Shake pot a bit to even out the dough.
secret: if you aren’t using a well-seasoned cast iron pan, you can put a piece of parchment paper in the pot first so that the No Knead Bread won’t stick to the bottom."

Back to me:

You then flop that bread into the pot belly button side up. If it flops out uneven no worries....think artisan. Cook covered for 30 minutes then uncovered for another 15-20 minutes. It is best warm but still yum later on :)

Random Zucchini thoughts....

2009-08-16T18:29:00.000-07:00

I have so many other recipes I want to get to so we will with this say a fond farewell to the noble zucchini. Just a couple of extra ideas.... first remember those baggies I grated and put in our freezer to use through the year? I have gone through most of them. Where have they gone? I have snuck them in spaghetti sauce, lasagna, soup, taco meat, stir fry, the list goes on and on. If your kids fight you on eating veggies.....sneak it past them :) Another idea we tried was for zucchini cobbler. I cannot say we loved it. I have been blessed with a kid that eats anything. I decided we will save the cobbler for delicious fruit. IF you ARE trying to get your kids to eat veggies it did taste remarkably like apple cobbler. If you live nearby you can even come over and try it. We have PLENTY left over. The idea of the day if from Our Best Bites. Have you checked them out? They are a great tutorial site. They come up with the most wonderful fresh ideas and walk you through them. This week they posted grilled stuffed zucchini. YUMMY. Click HERE for that great one. Come back tomorrow for Keaton's bread recipe. It is a great no knead bread that is slightly sourdough, extra yum. The recipe is so easy he can mix it up himself in about 10 minutes.

Day Three...good old grilled Zuchinni

2009-08-11T18:28:00.001-07:00

We will get to the chicken over cous cous (if you haven't tried cous cous it is one of the worlds best quick fixes) but today we are talking about the grilled summer squash. My Mother-in-law does it this way and it is DELICIOUS.

Here you go:

marinate your lengthwise sliced zucchini all day in:

2TBSP Balsamic vinegar

2TBSP Olive Oil

2TBSP Good Seasons Dry Italian mix

Squish it all up in Ziploc gallon bag. Grill 5-6 minutes on each side.

Zucchini day two- Zucchini bread dressed up!

2009-08-10T08:32:00.001-07:00

My friend Lisa started a food Blog recently too. One of her first posts was for THIS wonderful bread. I was looking for something that I could possibly make with frozen shredded zucchini. I had one or two of those HUGE zucchini a neighbor gave me weeks ago. They are not great for eating so I shredded them up, put them in 1 cup portions in my freezer and hoped for the best. I made this recipe using those. I took 2 out and put them in the micro for about a min and a half. They were VERY watery. I know you need that moisture to make the bread good so I threw it in and hoped for the best. I also used frozen blueberries. I have fresh ones from my produce co-op last week but those are Keaton and I's favorite treat so we used frozen ones. Lisa's Mom suggested coating them with flour if using frozen. I did and it was perfect. I have to tell you the recipe made not only the perfect 4 mini loaves but also a dozen mini muffins. Those are not pictured. Keaton and I will not tell you why :)

P.S. We hurried and shared the rest with neighbors. They were not safe in our house :)

Blueberry-Zucchini Bread

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries
DIRECTIONS Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Lightly sprinkle the tops with sugar.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini day one- Zucchini Aubergine

2009-08-09T19:18:00.000-07:00

Welcome to my new new new blog! I am excited for a place to store my recipes and to send friends who would like to borrow a recipe. I have had a ton of requests for zucchini recipes in the last week so I thought I would start with....ZUCCHINI WEEK!!!

When I found a recipe for Zucchini Parmigiana I thought I would have to give it a try (it's that time of year). The recipe was from Prudence Pennywise (click on the link to get the parm recipe). She had fried her zucchini. I really wanted to make it a little more healthy. I immediately thought of my Eggplant Aubergine recipe I got out of Cooking Light Magazine years ago. I made it both ways, 1/2 with the fried, 1/2 with the Aubergined (is that a word) Zucchini. Honestly, I fought Lee for the Aubergine leftovers for my lunch. It was SO much more flavorful. I want to use some more zucchini and not worry about the parmigiana and just consume to zucc's. Hope you enjoy!

1/2 cup light mayo
1Tbsp minced onion
1lb eggplant peeled and sliced (1/2 " slices)/ OR ZUCCHINI
1/3 cup bread crumbs
1/3 grated Parmesan cheese (I never use Parm, I buy a big block of Romano at Costco and use it for months. It has so much more flavor so you use less and taste it more)
1/2 tsp Italian Seasoning
Vegetable cooking spray
-mix mayo and onion
-mix bread crumbs, cheese, and Seasoning
-dredge in mayo mix then in crumbs
-put on silpat, or sprayed pan
Cook at 425 for 12 minutes, then turn and cook another 12 minutes.