Wow, it has been so long since my last post! As some of you may have heard I have been working so hard at creating a new business- Grateful Grahams. A homemade vegan graham cracker that I am packaging and selling! So with that project keeping me busy I haven't had time or rather the ability to write down some of the recipes I have been working on to post here!!
Please know I have some yummy stuff coming your way from pickled beets, coconut granola and some delicious dishes for the Spring and Summer!
Spring Fruit Salad
1 pineapple cut into chunks
2 pears cut into chunks
1 pint raspberries
1 pint blueberries
1 quart strawberries, sliced
1 apple, cut into bite size pieces
Optional but so DeLiCiOuS:
1/3 cup shredded coconut
toasted nuts- walnuts are yum
your favorite yogurt to mix in
Mix all the fruit together and add in any additional ingredients! Our favorite is just a lot of coconut! YUM!
Hope everyone is enjoying the blooms this beautiful Spring is bringing!!
Sunday, April 11, 2010
Wednesday, March 3, 2010
Oh peanut butter, how I love thee
So I was on one of my favorite food blogs/websites; The Tasty Kitchen. A great place that The Pioneer Woman started. I love her too. While I was there looking I saw that today was National Peanut Butter Lovers Day! So I thought we should celebrate too!!
Here is a recipe for my Double Peanut Butter Chocolate Chips Cookies w/ Sea Salt. You read that right- double peanut butter, chocolate and salt. Yes sometimes I just call these heaven.
Double Peanut Butter Chocolate Chip Cookies w/ Sea Salt
1 stick butter, softened
1/2 C peanut butter, go creamy here
1/2 C sugar, I use turbinado in my baking. In case you were wondering
1/4 C brown sugar
1 large egg
1 tsp vanilla
1 1/2 C flour, I love White Whole Wheat Flour. Lighter than regular WW flour and oh so good!
1/2 tsp baking powder
1/2 tsp baking soda
1/3-1/2 C roasted and salted Peanuts
1/2 C dark chocolate chips
1/2 C milk chocolate chips- you of course can use 1 cup of just either kind. No need to mix and match if you don't want to. But why wouldn't you want too?
In your bowl add your butter, p. butter, sugar, b. sugar and egg. Beat this until well combined.
In a smaller bowl whisk your flour, b.powder and soda until well combined. Add to wet ingredients and mix well. YUM! I could eat this right now. Wait. Oh wait!
Ok now add your peanuts and chocolate chips and stir until combined. These are going to look crumbly, like they aren't going to hold together and you are just going to have to eat all the cookie dough. But now get out your cookie sheet.
Go ahead and turn your oven on to 350 degrees. (one of these days I will learn how to put the little degrees symbol up there...but until then)
Roll your dough into balls, not to big not to small. You will have to push the ingredients together getting chocolate, peanuts and some more chocolate into each bite, umm I meant cookie.
Place on cookie sheet. Next take a fork and lightly press down on each cookie flattening it and leaving a forkable imprint on each! yum!
Place in oven and bake about 10 minutes until you notice a nice golden color. You still want them a little soft. As soon as they come out of the oven sprinkle with salt. Not just any salt - this kind:
I am sure I have talked it about it before and trust me I will talk about it again. I. LOVE. THIS. STUFF. YUM.! Sprinkle it on top and well sure you can wait for them to cool but what fun is that!
Enjoy!
This isn't a great picture of them but it shall suffice for now! Gosh maybe I should make some of these...
Here is a recipe for my Double Peanut Butter Chocolate Chips Cookies w/ Sea Salt. You read that right- double peanut butter, chocolate and salt. Yes sometimes I just call these heaven.
Double Peanut Butter Chocolate Chip Cookies w/ Sea Salt
1 stick butter, softened
1/2 C peanut butter, go creamy here
1/2 C sugar, I use turbinado in my baking. In case you were wondering
1/4 C brown sugar
1 large egg
1 tsp vanilla
1 1/2 C flour, I love White Whole Wheat Flour. Lighter than regular WW flour and oh so good!
1/2 tsp baking powder
1/2 tsp baking soda
1/3-1/2 C roasted and salted Peanuts
1/2 C dark chocolate chips
1/2 C milk chocolate chips- you of course can use 1 cup of just either kind. No need to mix and match if you don't want to. But why wouldn't you want too?
In your bowl add your butter, p. butter, sugar, b. sugar and egg. Beat this until well combined.
In a smaller bowl whisk your flour, b.powder and soda until well combined. Add to wet ingredients and mix well. YUM! I could eat this right now. Wait. Oh wait!
Ok now add your peanuts and chocolate chips and stir until combined. These are going to look crumbly, like they aren't going to hold together and you are just going to have to eat all the cookie dough. But now get out your cookie sheet.
Go ahead and turn your oven on to 350 degrees. (one of these days I will learn how to put the little degrees symbol up there...but until then)
Roll your dough into balls, not to big not to small. You will have to push the ingredients together getting chocolate, peanuts and some more chocolate into each bite, umm I meant cookie.
Place on cookie sheet. Next take a fork and lightly press down on each cookie flattening it and leaving a forkable imprint on each! yum!
Place in oven and bake about 10 minutes until you notice a nice golden color. You still want them a little soft. As soon as they come out of the oven sprinkle with salt. Not just any salt - this kind:
I am sure I have talked it about it before and trust me I will talk about it again. I. LOVE. THIS. STUFF. YUM.! Sprinkle it on top and well sure you can wait for them to cool but what fun is that!
Enjoy!
This isn't a great picture of them but it shall suffice for now! Gosh maybe I should make some of these...
Monday, March 1, 2010
sewing...
So after not being very "crafty" as I use those terms loosely I have decided I must change that! I have tried knitting, a few different times. I am proud to say I MADE A SCARF. Yep one scarf made and retirement from knitting soon followed. There is just something about it, it seems to take FOREVER! I am one that loves instant gratification. Quick, simple and done.
When I cook, I can hear the sizzle or smell the aroma from sauteing garlic. Baking you can taste those chocolate chips before you throw them in the cookie batter, you can smell the fresh bread baking in the oven. I love that. Simple and progressive. It took me weeks of knitting before what I could have used as a hanky. It took me all winter to make a scarf which I then gave to my husband, because I wasn't going to wear that holy thing. Ha. And well he is my husband, he HAS to wear it. Right?
So last Christmas my mom got me a sewing machine. Ahh, so a year after getting it I have finally pulled it out of the closet and have been learning how to use it.
Funny how a little machine can do so much. This little machine has created my Craft Day Wednesday's. Pretty much an open house for the day where mama's and babies can come in eat, laugh and craft. Did I mention too that we cry, complain and often ask for advice. I love craft days...
Here are a few pictures of my set up, some crafts I have made and hopefully more to come soon!
the good ol self portrait in my ring sling
Ring Sling
Fun fabric..
Wool diaper covers and pants.
See how close I keep my tea to my machine. Just in case I need a break or something..
When I cook, I can hear the sizzle or smell the aroma from sauteing garlic. Baking you can taste those chocolate chips before you throw them in the cookie batter, you can smell the fresh bread baking in the oven. I love that. Simple and progressive. It took me weeks of knitting before what I could have used as a hanky. It took me all winter to make a scarf which I then gave to my husband, because I wasn't going to wear that holy thing. Ha. And well he is my husband, he HAS to wear it. Right?
So last Christmas my mom got me a sewing machine. Ahh, so a year after getting it I have finally pulled it out of the closet and have been learning how to use it.
Funny how a little machine can do so much. This little machine has created my Craft Day Wednesday's. Pretty much an open house for the day where mama's and babies can come in eat, laugh and craft. Did I mention too that we cry, complain and often ask for advice. I love craft days...
Here are a few pictures of my set up, some crafts I have made and hopefully more to come soon!
the good ol self portrait in my ring sling
Ring Sling
Fun fabric..
Wool diaper covers and pants.
See how close I keep my tea to my machine. Just in case I need a break or something..
Saturday, February 27, 2010
Turkey Meatballs
I do enjoy spaghetti and meatballs. It is so simple but again something that I don't add to the rotation to often, more of a good backup plan in a pinch. And on that I have played around with a few recipes always feeling like they are missing something. So tonight I made a great meatball. A few of my old favorites all combined. Yum!
I made a LARGE batch- I feel with these, may as well go big so we can have leftovers. So now happily in my freezer are about 16 meatballs already and rolled for another nights dinner.
Turkey Meatballs, My Way
Prep- 10 minutes
Cook - 20 minutes + simmering time
Serves - this will make about 30+ average sized meatballs
2 lbs ground turkey, I used 1 lb light and 1 lb dark
2 eggs
1 bunch parsley, chopped very fine
1/3 cup milk
2 slices bread
2 tablespoons tomato paste
5 tablespoons parmesan cheese
1 large onion, diced
5 cloves garlic, minced
salt and pepper
option- ricotta cheese. I would add about a 1/2 cup. I love ricotta and wish I had some when I was making these. They would just add some more awesomeness to these awesome meatballs.
Add 1 tbs of olive oil to a skillet. Saute your onion and garlic. While sauteing add a good heaping teaspoon of salt to your onions. That helps them sweat.
While those are sauteing about 5-7 minutes go ahead and soak your 2 slices of bread in the milk. You may need a bit more milk- but you want the pieces to to be "covered" not soaking. Give those a good 4 minutes or so in the milk.
While you are sauteing and soaking go ahead and start tossing all your other ingredients in a large mixing bowl.
When you onions are done, give them a few minutes to cool down then add them.
Take your bread, gently squeeze out any excessive milk. Then crumble your bread up into your bowl too.
Now get to mixing. You can try doing this with a spoon, but really what's the point. Get your hands in there and mix it good.
Turn oven on to 400.
Get a baking sheet and start plopping meatballs. You can put them pretty close together because it's not like they are going anywhere.
If you want to freeze some too get a plate out and fill up your plate. I stuck the ones for the freezer in my freezer on the plate for about 15 minutes to firm them before putting them in a freezer bag.
Once your baking sheet is as full as you would like them throw them in the oven for about 20-25 minutes. Now, I simmered mine which I will explain in a second- if you plan on doing this I would say pull them out even if they aren't "cooked" all the way because you will be cooking them more. If not doing it this way cut one open and make sure they aren't pink and are cooked all the way!
If simmering go ahead and get your sauce ready and water on for your pasta to boil. Place meat balls in your pot with your sauce and get the heat on a medium-low. I simmered mine in the sauce for about 30 minutes.
I served these over whole wheat spaghetti and a loaf of homemade Italian bread!
It's amore!
I made a LARGE batch- I feel with these, may as well go big so we can have leftovers. So now happily in my freezer are about 16 meatballs already and rolled for another nights dinner.
Turkey Meatballs, My Way
Prep- 10 minutes
Cook - 20 minutes + simmering time
Serves - this will make about 30+ average sized meatballs
2 lbs ground turkey, I used 1 lb light and 1 lb dark
2 eggs
1 bunch parsley, chopped very fine
1/3 cup milk
2 slices bread
2 tablespoons tomato paste
5 tablespoons parmesan cheese
1 large onion, diced
5 cloves garlic, minced
salt and pepper
option- ricotta cheese. I would add about a 1/2 cup. I love ricotta and wish I had some when I was making these. They would just add some more awesomeness to these awesome meatballs.
Add 1 tbs of olive oil to a skillet. Saute your onion and garlic. While sauteing add a good heaping teaspoon of salt to your onions. That helps them sweat.
While those are sauteing about 5-7 minutes go ahead and soak your 2 slices of bread in the milk. You may need a bit more milk- but you want the pieces to to be "covered" not soaking. Give those a good 4 minutes or so in the milk.
While you are sauteing and soaking go ahead and start tossing all your other ingredients in a large mixing bowl.
When you onions are done, give them a few minutes to cool down then add them.
Take your bread, gently squeeze out any excessive milk. Then crumble your bread up into your bowl too.
Now get to mixing. You can try doing this with a spoon, but really what's the point. Get your hands in there and mix it good.
Turn oven on to 400.
Get a baking sheet and start plopping meatballs. You can put them pretty close together because it's not like they are going anywhere.
If you want to freeze some too get a plate out and fill up your plate. I stuck the ones for the freezer in my freezer on the plate for about 15 minutes to firm them before putting them in a freezer bag.
Once your baking sheet is as full as you would like them throw them in the oven for about 20-25 minutes. Now, I simmered mine which I will explain in a second- if you plan on doing this I would say pull them out even if they aren't "cooked" all the way because you will be cooking them more. If not doing it this way cut one open and make sure they aren't pink and are cooked all the way!
If simmering go ahead and get your sauce ready and water on for your pasta to boil. Place meat balls in your pot with your sauce and get the heat on a medium-low. I simmered mine in the sauce for about 30 minutes.
I served these over whole wheat spaghetti and a loaf of homemade Italian bread!
It's amore!
Wednesday, February 24, 2010
Buffalo Tacos w/ Homemade Tortillas
I love tacos. I am not sure why I don't add them to the menu more often. Sometimes I get so wrapped in the new recipes, literally I think sometimes I spend hours looking for recipes! Yikes! So in my quest for some familiarity tacos were added. Buffalo tacos, because they are yummy. I am also making guacamole and homemade tortillas! Oh my, I am hungry now and dinner is still 6+ hours away!
Ok so I am trying homemade tortillas and am really looking forward to it!
Buffalo Tacos-
lets get real. I am a mom. A mom with a tiny baby. Ok well she isn't so much "tiny" as she is little, cute and oh so cuddly. So my buffalo tacos consisted of: 1 lb ground buffalo and 1 packet of Simply Organic Taco Seasoning! and there you have it ladies and gentlemen - Buffalo Tacos!
Next up Homemade Tortillas
Simple, few ingredients and so good. Don't you love when you make something from scratch for the first time as to have always buying it at the store and you are like WOW! That happened to me again. I love that when that happens.
Tortillas
prep 5 minutes, plus 20 for rolling balls out
cook 15 minutes
makes 12-15
3 cups all purpose flour, I used a hearty stoneground flour
6-8 tbs shortening, I would use 8+ tbs shortening and maybe only 6+ of lard. I used shortening and definitely imagined how different the flavors would have been with lard
2 tsp baking powder
1 1/2 tsp salt
1 - 11/4 warm water
Mix flour, salt and baking powder together. Add in shortening and mix well with a pastry cutter ( I am not a "gadget" person, but I love my pastry cutter) Cut it all in and mix well. Go ahead and roll up your sleeves a bit and starting adding water- SLOWLY! I think I used just a little over a cup. Mix it really well. Feel free to flour your hands good so you aren't so sticky. You don't want your big ball to be over sticky.
Next roll the big dough ball into 12-15 smaller balls.
Let those sit for at least 10 minutes but longer is fine.
Now for the fun part...
Lightly flour your work space and rolling pin. They actually make cute tortilla rollers, of course. But I don't have one of those so I just pulled out my big old wooden rolling pin. Actually I let my 8 year old do most of this. But when rolling it out I needed to take over.
Take it slowly. You want them to be thin, but that also makes them able to rip easier. I would roll one way, turn it over and roll the other way.
Ours were all sorts of shapes. I think we had a heart, a rectangle and no circle anywhere!
Get your skillet nice and hot. Throw one it at a time, unless your skillet it big enough to fit two.
I would say it takes close to 1 minute on each side. I watched for those little brown spots to show up. Flip and watch for more little brown spots to show up!
I had a plate with a kitchen towel and hid them in there, except the one that went in my belly until dinner was ready.
YUM!
I will say the thinner ones were more taco like. The ones that didn't get so thin reminded me of flat bread.
That is it for now! I will try to add photos soon and will also be posting my yummy guacamole too!
xo
Ok so I am trying homemade tortillas and am really looking forward to it!
Buffalo Tacos-
lets get real. I am a mom. A mom with a tiny baby. Ok well she isn't so much "tiny" as she is little, cute and oh so cuddly. So my buffalo tacos consisted of: 1 lb ground buffalo and 1 packet of Simply Organic Taco Seasoning! and there you have it ladies and gentlemen - Buffalo Tacos!
Next up Homemade Tortillas
Simple, few ingredients and so good. Don't you love when you make something from scratch for the first time as to have always buying it at the store and you are like WOW! That happened to me again. I love that when that happens.
Tortillas
prep 5 minutes, plus 20 for rolling balls out
cook 15 minutes
makes 12-15
3 cups all purpose flour, I used a hearty stoneground flour
6-8 tbs shortening, I would use 8+ tbs shortening and maybe only 6+ of lard. I used shortening and definitely imagined how different the flavors would have been with lard
2 tsp baking powder
1 1/2 tsp salt
1 - 11/4 warm water
Mix flour, salt and baking powder together. Add in shortening and mix well with a pastry cutter ( I am not a "gadget" person, but I love my pastry cutter) Cut it all in and mix well. Go ahead and roll up your sleeves a bit and starting adding water- SLOWLY! I think I used just a little over a cup. Mix it really well. Feel free to flour your hands good so you aren't so sticky. You don't want your big ball to be over sticky.
Next roll the big dough ball into 12-15 smaller balls.
Let those sit for at least 10 minutes but longer is fine.
Now for the fun part...
Lightly flour your work space and rolling pin. They actually make cute tortilla rollers, of course. But I don't have one of those so I just pulled out my big old wooden rolling pin. Actually I let my 8 year old do most of this. But when rolling it out I needed to take over.
Take it slowly. You want them to be thin, but that also makes them able to rip easier. I would roll one way, turn it over and roll the other way.
Ours were all sorts of shapes. I think we had a heart, a rectangle and no circle anywhere!
Get your skillet nice and hot. Throw one it at a time, unless your skillet it big enough to fit two.
I would say it takes close to 1 minute on each side. I watched for those little brown spots to show up. Flip and watch for more little brown spots to show up!
I had a plate with a kitchen towel and hid them in there, except the one that went in my belly until dinner was ready.
YUM!
I will say the thinner ones were more taco like. The ones that didn't get so thin reminded me of flat bread.
That is it for now! I will try to add photos soon and will also be posting my yummy guacamole too!
xo
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