This is what’s going on with me:
1: Ended November with a fun party. We had it penciled in three years ago. It’s funny how time flies. I have the recipes for the appetizers coming up soon. I just posted this one the other day. Mini Fruit and Cheese Kabobs.
2: Browsing through Soul Pancake: Chew on Life’s Big Questions by Rainn Wilson. I bought it over a year ago and like picking it up and getting lost in some new ideas.
3: Made these a few days ago. I like the way they turned out.
5: If you love avocado you have to try this recipe. Chocolate Avocado Ice Cream. I ate some before it froze and it was a delicious pudding and then after it froze and also so good as an ice cream.
6: Made the sourdough starter and some sourdough bread. Truly a labor of love. It took 8-10 days to make the starter.
7: I want… to take a class in 2014.
8: I need… to make another sourdough starter.
9: I have… a great family! Love you guys!
10: Baby it’s cold outside!
Need a simple, pretty and healthy appetizer? Best of all it’s easy and very colorful! I made this for a party we had recently and received several compliments. Pretty food makes me smile.
Makes 40 mini kabobs
- 1 (6 ounce) package blueberries
- 1 (6 ounce) package raspberries
- 1 (8 ounce) package colby jack cheese cubes
- 40 toothpicks
- Place one blueberry, one cheese cube, and one raspberry on each toothpick. Place on tray in any order you like.
- Cover and refrigerate until ready to serve.
Eat your veggies! Now that the big day of eating here in the U.S. is behind us it’s time to get back on track. I love stir fry. There is nothing quite as easy. You grab some of your favorite vegetables, mix in some seasonings and you are ready to go. Here’s a cute little Eat Your Vegetables tune. It’s pretty catchy.
Serves 2 as a side dish
- 1 teaspoon sesame oil
- 1 (12 ounce package) California medley frozen vegetables ( it’s a mixture of broccoli, cauliflower, and carrots)
- 1 cup shredded red cabbage ( I used this shredded red cabbage)
- 1/2 cup shitake mushrooms
- 2 tablespoons sunflower seeds
- 1 tablespoon minced ginger (I like this brand of minced ginger)
- 1/2 tablespoon red curry paste
- 1 tablespoon tamari
- 1/2 tablespoon agave nectar
- 1/4 cup coconut milk ( I used Thai Kitchen)
- 1/2 cup water
- 1 teaspoon cornstarch and some water (add at end of cooking)
- Add all ingredients except cornstarch to medium size pan on medium-high heat. MIx together, cover, and cook five minutes. Turn off heat and add cornstarch mixed with water. Mix together. Serve hot.
Good morning Monday! Now here in the United States we are on holiday week. This means food, food, and more food. It doesn’t mean you have to eat all of the food, food, food. I know it tastes good but I also know how I feel if I eat too much. My stomach is screaming at me. I do really look forward to putting on something pretty and getting together with family.
As for this smoothie; isn’t it pretty? I thought so. It’s also creamy and just what you need to start the week. Enjoy some time with those you love whether they’re family or not. In my youth I would invite over people who didn’t have family nearby and always made a nice feast to share. I think they appreciated it. I know I loved it .
- 2 cups fresh baby spinach
- 1 cup frozen peaches
- 1 medium very ripe banana
- 1 cup ice cubes
- 1 cups almond milk
- 1 cup water
- Place all ingredients in a blender and blend well. Serve immediately.
Cookie baking season is upon us. Well at my house it is. I have recently fiddled around with several versions of these cookies and just switched out the dried fruit and nuts. Each time I make them I think, can there be another option? Sure enough there is.
My favorite guy tasted them and thought they reminded him of scones because they aren’t very sweet. Just a thought because I wouldn’t want you to be disappointed. I think they have just the right amount of sweetness.
These cherry hazelnut cookies can be made, assembled and ready to eat in 30-40 minutes. This includes cooling time. How’s that for a pretty little dessert? If you are new to baking these are a great starter cookie.
Makes: 16-18 cookies
- 1/2 cup organic canola oil (I bought mine at Target)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all purpose flour-be sure to level it off with a knife (great 1 minute youtube video on How to Properly Measure Flour)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup rolled oats
- 1/2 cup chopped dried cherries
- 1/4 cup chopped hazelnuts
- 1/4 cup sweetened coconut flakes
- Preheat oven to 375 degrees.
- Line 2 jelly roll pans with parchment paper and set aside.
- To a medium glass bowl add canola oil, sugar, egg, and vanilla extract. Whisk together and set aside.
- To a large glass bowl add flour, salt, baking soda, and rolled oats. Mix together.
- Pour wet ingredients into dry ingredients and stir to combine. Add dried cherries, hazelnuts, and sweetened coconut flakes.
- Using a rounded tablespoon; measure and spoon out cookie dough and place onto parchment paper. Use the back of the tablespoon to lightly flatten each cookie.
- Bake in oven for 13-15 minutes. Let cool 5 minutes before transferring to a wire rack.
I am always looking for a good alternative non-meat burger. Have you taken a good look at the ingredient list of some of those packaged meatless burgers? What the heck is in there?
So coming up with a tasty meatless patty is not always an easy task. Yes there are many recipes out there and I’ve tried my fair share.
For some reason this recipe made with black beluga lentils and bulgur really reminds me of a potato pancake. I’m not sure why but it does. Let me know what you think. I served it with a slice of swiss cheese.
In the ingredients section I added links for you in case you weren’t familiar with some of these items. I also added a link to a youtube video on how to properly measure flour. It’s really helpful.
I also added this link about lentils to showcase the different varieties you can choose to cook. I guess I like links. They just give you a little extra help when you don’t feel like searching the internet. It’s right there all you have to do is click on it.
As I was plating this meal I thought it might be really good with applesauce. Oh yes it is! Next time I’m making these with a mushroom sauce. Doesn’t that sound good?
Makes 4-6 patties
- 1 (8 ounce) package black beluga lentils- I used Simply Balanced and purchased them at Target
- 1 cup cooked bulgur- I used Bob’s Red Mill quick cooking bulgur wheat
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 cup all purpose flour- be sure to level it off with a knife (great 1 minute youtube video on How to Properly Measure Flour)
- 2 tablespoons Tamari or soy sauce
- 8 tablespoons water
Toppings and sides (optional)
- swiss cheese
- ranch dressing
- fresh baby spinach
- Place all ingredients in a medium bowl and mix together.
- Divide the mixture into 4-6 equal portions and shape them into patties. They will be sticky so I recommend spraying your hands with a little oil and this makes it easier to make the patties.
- Heat a pan on medium-high heat and spray with oil.
- Cook the burgers 2-3 minutes and flip. Add a slice of cheese if you like and cook an additional 1-2 minutes. Serve warm with some fresh baby spinach and dressing of your choice.
How are you? Let me wipe the sleep from my eyes and get moving today. Good morning Monday! I’m still beating down my cold. It doesn’t want to leave me. I will win this one you pesky cold. You’ll see.
I think you will enjoy this Pumpkin and Pear Smoothie. It is tasty and the colors are gorgeous.
Now I’m going to work on shaking this cold because I’m ready to move on. This week I’m going to find something I can share with someone else and see how it goes.
- 1 cup canned pumpkin
- 1 medium ripe pear equal to 1 cup chopped
- 1 cup almond milk
- 1 cup water
- 1 cup ice cubes
- 1 tablespoon maple syrup
- 1/8 teaspoon cinnamon
- Place all ingredients in blender and blend well. Drink immediately.
Warning: These are not quick and easy. They are a bit tedious but they make up for it with plenty of flavor and this recipe is definitely worth the effort.
This is a great recipe to do with someone you love or like a lot. It’s fun and the payback when you taste them is stupendous. These turned out so good. My taste tester could not get enough. He loved them. Try to serve them with some cilantro. It really adds a nice touch of flavor and color.
Try not to fill too much because you want to get done faster. Take your time and they will turn out perfect. Also it seems like it will take forever but it took me and my recipe tester about 30- 40 minutes to make the stuffing, stuff each one and cook them.
Are you looking for a nontraditional idea for a holiday dinner? This could work.
This recipe makes 60 wontons
- 1-1/2 cups finely chopped Napa or Savoy cabbage
- 3 teaspoons salt
- 20 ounces ground turkey equal to 1.25 pounds
- 2 garlic loves, crushed
- 3 tablespoons organic grated ginger
- 3 teaspoons soy sauce or tamari
- 3 teaspoons pure sesame seed oil
- 1 (12 ounce) package of round wonton wraps ( I used nasoya brand and it contains 60 wraps- also the package is just labeled round wraps)
- Cilantro sprigs (optional)
- Place cabbage and salt in a bowl and let sit ten minutes.
- Meanwhile place ground turkey, garlic, ginger, soy sauce or tamari and sesame oil in a bowl and set aside.
- After the ten minutes, place cabbage in a double layer of paper towel and squeeze out excess liquid. Squeeze just like wringing out a rag but try not to rip the paper towel.
- Add drained cabbage to bowl with other ingredients and mix well.
- Open wonton wrappers and place a bowl of water next to your work area. Pick up a wonton wrapper and lay it flat in your hand. Dip your tips of your fingers from your other hand in the water and coat the wonton wrapper like you’re painting it.
- Use a 1/2 tablespoon to scoop out the ground turkey filling and place in the middle of the wonton wrapper. Squeeze the edges of the wonton together making sure there is not an opening. Also be sure not to overfill because it will not stick together.
- Place on a cookie sheet until done filling all 60 wrappers.
- In a large pot, heat water and bring to boil. Add the amount of wontons you are gong to serve into the pot by gently placing them in boiling water. (The extra wontons can be frozen by placing them on parchment paper in rows and then gently placed in a resealable freezer bag.)
- Reduce heat to simmer and heat through for about 5-6 minutes. Remove and place several in a bowl with a little bit of chicken or vegetable broth. Add cilantro and serve.
Recipe adapted from Martha Stewart