Whole Spelt Pumpkin Cranberry Nut Muffins

Baking season is just around the corner, and pumpkin season is here.  I'm kicking it off with muffins.  My young kids love these in the mini sizes.  They'll happily devour 3 or 4 mini muffins in one sitting, but won't touch a regular sized one.  It must be a size thing.

If you don't have whole spelt flour, you can substitute 1:1 with whole wheat flour.

Whole Spelt Pumpkin Cranberry Nut Muffins
Adapted from this recipe.
Yields 1 dozen muffins (4 dozen mini muffins).

Ingredients:

• 1-1/2 cups whole spelt flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup honey
• 1/4 cup melted coconut oil
• 1/4 cup plain yogurt
• 1 cup pumpkin puree
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin pan(s) with paper muffin cups.
• In a mixing bowl, whisk together first 7 (dry) ingredients.
• In another mixing bowl, whisk together next 5 (wet) ingredients.
• Pour wet mix into dry mix and combine.  Do not over mix.
• Fold in the dried cranberries and walnuts.
• Divide batter evenly into the prepared pans. 
• Bake until golden, 18 - 20 minutes for regular muffins, 14 - 15 minutes for mini muffins.

These freeze really well if you don't get around to eating them all within a few days.  Or if you want to make a double batch.  My kindergartener loves the mini ones for her mid-morning snack at school. I take a couple straight out of the freezer in the morning (7:30am-ish), toss them into her lunchbag, and by the time she eats her snack (10:30am-ish) the muffins are completely thawed and good to eat.

Off Topic - Decorated Cookies - Disney's Brave-themed Birthday

July - Disney's Brave-themed 5th birthday cookies
4 dozen vanilla sugar cookies, 1 dozen chocolate sugar cookies

Off Topic - Decorated Cookies - 90th Birthday Hearts

July - 90th birthday; heart cookies
1 dozen vanilla sugar cookies, 1 dozen chocolate sugar cookies

Watermelon and Grape Smoothie

It is HOT out today.  We went to the Farmer's Market near closing time and I snagged two small watermelons for a great price.  Then we ran a bunch of errands, and when we all got home, we were hot and tired.  So I figured, what better way to use up one of the sweet, juicy watermelons than in an ice cold smoothie?  I had some leftover grapes and threw those in as well.  So refreshing!

Watermelon and Grape Smoothie

Ingredients:

• watermelon, cut into small chunks, seeds removed if necessary
• seedless green grapes
• crushed ice cubes (or whole ice cubes if your blender is strong enough)
• lemon wedges
• honey (optional)

Directions:

• Add watermelon, grapes and crushed ice cubes to your blender.  I used a 2:1:1 ratio (2 parts watermelon, 1 part grapes, 1 part crushed ice cubes)  and it was perfect.  Spritz in some lemon juice.  My watermelon was a little on the bland side, so I added a drizzle of honey.
• Blend until smooth and enjoy.

Avocado Egg Salad

I've been seeing many Pinterest posts about avocado egg salad.  I love avocados.  I'll put them in anything.  So in the past few weeks I tried out several of these avocado egg salad recipes, and let me tell you, they are GOOD!  Some recipes add a little mayo, some add sour cream, others add Greek yogurt, and even others add Dijon mustard, but you know what?  I prefer it straight up.  Just hard boiled eggs, avocado, a squirt of lemon juice, and salt & pepper to taste.

I basically replaced the mayo in a traditional egg salad with avocado.  I like a 1/4:1 ratio of avocado to egg, in other words, 1/4 medium avocado to 1 large hard boiled egg.  1/2 avocado and 2 eggs is perfect for a lunch for me.  And of course you can add whatever mix-ins you like (scallions, chives, celery, onion, capers, mustard, etc.) just like with a traditional egg salad.

While I was trying out the different avocado egg salad recipes, I began thinking of other ways to serve it besides as a sandwich or on crackers, because, you know, a girl's gotta get her veggies in.  I stuffed it into little sweet peppers.  I filled celery sticks and topped cucumber slices with it.  I rolled it in lettuce leaves.  And I tossed it with cooked spaghetti squash.  Don't try that last one with the spaghetti squash, though.  It was, well, yuck.

Avocado Egg Salad
Inspired by this recipe, this recipe, and this recipe, among many others.

Ingredients:

• 2 hard boiled eggs, peeled
• 1/2 medium ripe avocado, peeled and diced
• salt & pepper to taste
• a slice of lemon

Directions:

• Mash the first 3 ingredients together with a fork along with the juice squeezed from the lemon slice, and serve however you like.

Salade Composée, Day 7, Smoked Salmon

I'm ending this week-long series with a bang.  I absolutely love smoked salmon.  This salad was so good it didn't need any dressing.  Maybe just a light sprinkle of salt and pepper.  Salty, creamy, juicy, crunchy, yummy for my tummy.  :-)

Salade Composée, Day 7, Smoked Salmon


Ingredients:

• smoked salmon (I got mine from Trader Joe's)
• reduced fat cottage cheese
• shredded carrot
• sliced cucumber
• fresh heirloom tomato from your generous neighbor's yard
• edamame
• salt & pepper

Directions:

• Arrange ingredients on a plate and sprinkle lightly with salt and pepper.

Salade Composée, Day 6, Mahi Mahi and Beets

Salade Composée, Day 6, Mahi Mahi and Beets


Ingredients:

• leftover baked mahi mahi
• steamed broccoli
• steamed cauliflower
• sauteed trumpet mushrooms
• boiled red beets
• Newman's Own Light Italian dressing

Directions:

• Arrange ingredients on a plate and drizzle lightly with dressing.

Salade Composée, Day 5, Roasted Tofu

I wanted to use garbanzo beans but didn't have any on hand, so I used Great Northerns.  Oh, and don't over-steam your asparagus like I did.  ;-)

Salade Composée, Day 5, Roasted Tofu


Ingredients:

• 1 package firm tofu
• olive oil
• Tastefully Simple Seasoned Salt
• 1 can Great Northern beans, washed and drained
• Newman's Own Light Italian dressing
• romaine, chopped
• 1/2 Fuji apple, chopped
• asparagus, steamed
• grape tomatoes

Directions:

• Blot the tofu well with a paper towel to remove as much water as possible.  Cut into bite-sized cubes.  Toss with some olive oil and TSSS, roast at 375 degrees F for 20 minutes until lightly golden all around.  You will need 1/4 - 1/3 of the roasted tofu for this salad.  (You can use the rest in tacos!)
• While the tofu is roasting, toss the beans with a couple tablespoons of Newman's Own dressing.  Refrigerate until ready to use, about 15 minutes.  You will need about 1/4 of the beans for this salad. Store the rest in an airtight container in the fridge.
• Place romaine lettuce on a plate.  Arrange the rest of the ingredients on top and drizzle lightly with dressing.

Salade Composée, Day 4, Chicken Sausage

We went to a friend's birthday party for lunch today, so the salade composée had to wait until dinner.  It totally hit the spot.  I used Aidells chicken sausage from Costco.

Salade Composée, Day 4, Chicken Sausage


Ingredients:

• romaine lettuce, chopped
• baby cucumber, sliced
• grape tomatoes
• 1/2 avocado, sliced
• feta chunks
• chicken sausage, grilled per package instructions, then sliced
• Newman's Own Light Italian dressing

Directions:

• Place lettuce on a plate and arrange the other ingredients on top.  Drizzle with dressing.

Salade Composée, Day 3, Roasted Mediterranean

We went to the Farmer's Market this morning, and I picked up some beautiful organic produce.  I found a gorgeous purple eggplant and some fresh okra.  I decided to roast them with a giant zucchini from my CSA farm box.  Since I seasoned the veggies before roasting them, I only needed an ever so light spritz of dressing on the salad.  So good!

The veggies have different roasting times (eggplant 45 mins, zucchini 25 mins, okra 15 mins), so I started with the eggplant and then added the others along the way.  Mine all fit on one baking sheet, but feel free to use 2 or 3 if your sheets are smaller.

This makes a lot of roasted veggies, so I will refrigerate the leftovers to go with dinner tonight or tomorrow night.

Salade Composée, Day 3, Roasted Mediterranean


Ingredients

• 1 medium purple eggplant, washed and diced
• 1 large zucchini, washed and diced
• 1-ish pound fresh okra, washed
• olive oil
• Tastefully Simple Seasoned Salt
• grape tomatoes
• olives
• leftover rotisserie chicken, shredded
• Newman's Own Light Italian dressing

Directions:

• Pre-heat oven to 400 degrees F.  In a large bowl, toss the eggplant, zucchini and okra with a few tablespoons of olive oil and several dashes of TSSS.  Place the eggplant in a single layer on one side of a large baking sheet and roast for 20 minutes.  Then add the zucchini to the pan and continue roasting for 10 more minutes.  Then add the okra and finish roasting for 15 minutes until all the veggies are tender.  Remove from oven and let cool for 10 minutes.
• Arrange the roasted veggies with the rest of the ingredients onto a plate and drizzle sparingly with dressing.

Salade Composée, Day 2, Egg and Cheese

Just using up produce in the fridge today.

Salade Composée, Day 2, Egg and Cheese


Ingredients:

• romaine lettuce, chopped
• 1 hard boiled egg, quartered
• sugar snap peas
• baby carrots
• sprouted peas
• sweet peppers, sliced
• baby cucumber, sliced
• feta chunks
• Newman's Own Light Italian dressing

Directions:

• Place lettuce on a plate and arrange the other ingredients on top.  Drizzle with dressing.

Salade Composée, Day 1, Roast Beef and Tomato

When I was in elementary school, my family vacationed in France (mostly around Paris) many, many times.  But it wasn't until I traveled there on my own during my undergraduate and graduate school years that I really developed an appreciation for the food there.  Yes, the pastries are délicieuses, the baguettes are incroyables, and the cheeses, mon dieu!  But funny enough, one of the dishes that I most fondly recall is the salade composée.

A salade composée literally translates to a composed salad.  It is a dish of fresh produce, un-tossed, arranged into a beautiful, colorful display.  There is no "right" or "standard" version, the salad is made with whatever the cook has fresh on-hand that day, and the best ones come from the tiny 5-table mom-and-pop eateries tucked down the small cobblestone alleys.  Crisp lettuce, juicy tomatoes, sweet corn, crunchy cucumbers, shaved carrots, snappy haricots verts, creamy baby potatoes, thin slices of salty salami or ham, hardboiled eggs, the variety is endless.  It is then drizzled with a simple, light vinaigrette.  During my travels if an eatery had a salade composée on their menu, that's what I'd order.

With these beautiful memories in mind, I am going to embark on a 1-week salade composée vacation in my kitchen.  For each of the next 7 days, I will be making a salade composée for lunch.  Each version different than the last. I want to show you that a satisfying salad does not have to be boring or tossed in some heavy goopy dressing.  Think fresh, and think flavorful.  I'm drooling.  Let's get started!

Salade Composée, Day 1, Roast Beef and Tomato


Ingredients:

• deli roast beef slices
• steamed asparagus, chilled
• cubed cantaloupe, chilled
• mozzarella ovals, halved
• grape tomatoes, halved
• steamed green beans, chilled
• Newman's Own Light Balsamic Vinaigrette

Directions:

• Arrange ingredients onto a plate and drizzle sparingly with vinaigrette.

Steak Lettuce Wraps

I love a good steak as much as (or maybe more-so than? hahaha) the next person.  But I cannot do the baked potatoes, and many times don't even feel like a baked sweet potato.  A steak salad is delicious and usually my go-to choice, but I decided to mix it up a little today.  Lettuce wraps!  Kind of like a lettuce steak taco or burrito of sorts.  Today I served them with a side of Baked Onion Rings.  Totally hit the spot.

This is more an idea for assembly than a recipe.  Use whatever flavors you like.  Own it!

Steak Lettuce Wraps


Ingredients:

• flank steak (or tri-tip or whatever you like)
• Tastefully Simple Seasoned Salt
• large lettuce leaves, washed 
• avocado, sliced
• jarred salsa
• other toppings (optional) such as shredded cheese, sour cream, guacamole, etc.

Directions:

• Season your steak liberally with TSSS.  Grill until medium.  Let sit for 10 minutes before slicing into thin pieces.
• Assemble steak slices with avocado and salsa onto each lettuce leaf.
• Chow down.

Off Topic - Decorated Cookies - Plumerias and Pink Ribbons

June - plumerias for a luau
2 dozen vanilla sugar cookies
The plumerias are sugar transfers.  I printed out plumeria clipart images, placed a sheet of parchment paper over the images, then traced the flowers with royal icing.  When the icing dried, I carefully peeled the flowers off the parchment paper and placed them onto freshly flooded cookies.


June - pink ribbons for breast cancer survivor
2 dozen vanilla sugar cookies

Off Topic - Decorated Cookies - Monarch Butterflies

June - Claire's birthday; monarch butterfly cookies and cake
2 dozen vanilla sugar cookies, some topping a cake and cupcakes

Garlicky Spaghetti Squash with Chard and Parmesan

I love spaghetti squash.  And I love garlic.  And butter.

Back in 2006 when I started on the South Beach Diet, I followed it pretty strictly.  Over the past few years I've made several personal modifications, though, to move more towards "real" food.  I never used artificial sweeteners; I so rarely added any sugar to my foods that I always opted for real cane sugar when I did.  Lately I've been using honey instead of sugar.  I used to use PAM cooking spray to minimize the amount of fat used for roasting, now I use olive oil in a mister.  And I used to use Smart Balance as a butter substitute on the rare occasion that I needed it, now I just use real butter.

Thus the butter in this recipe.  It seems like a lot (1/2 stick!), but this recipe makes about 8 generous servings.

Garlicky Spaghetti Squash with Chard and Parmesan

Ingredients:

• 1 medium-large spaghetti squash
• 1/2 stick butter
• 1 smallish head of garlic (about 6 large cloves), peeled and minced
• 1 large bunch chard, washed, dried, cut crosswise into thin ribbons, thick stalks discarded
• Tastefully Simple Seasoned Salt
• 1-ish cup grated parmesan, plus more for garnish
• salted, roasted cashews (optional)

Directions:

• Wash the spaghetti squash.  With a sharp chef's knife, make several punctures in the hard squash "skin".  Place on a microwave-safe plate and cover with a paper towel.  Microwave on "high" until the "skin" is still firm but easily pierced with a sharp knife.  The squash strands inside should be tender but still have a firm-ish texture, not mushy.  This took 7 minutes for me.  Remove from microwave oven and let sit about 15 minutes until cool enough to handle.
• Slice off both ends of the squash.  Then slice the squash in half lengthwise.  Using a fork, remove the seeds and thin mushy fibers around the seeds and discard.  Using the same fork, scrape out the squash strands into a large bowl.  Set aside.
• In a large skillet, melt butter over medium heat.  Add garlic and stir until soft and fragrant, about 45 seconds.  Add the chard and stir until just wilted.  Add in the spaghetti squash strands and several shakes of TSSS to taste.  Stir until squash is heated through.
• Remove from heat and stir in the parmesan.  Sprinkle with a little more parmesan and some cashews just before serving.  (I initially served my cashews on the side, but then ended up mixing them in.  Yum!)

Lentil and Pasta Soup

I saw someone mention lentil and pasta soup the other day and thought it sounded delicious.  I Googled a few recipes and made my own version.  The kids each had seconds and thirds.  Cheap, easy and healthy.  I used water instead of chicken broth for Meatless Monday, but you could certainly use chicken broth (or even veggie broth).

Lentil and Pasta Soup
Inspired by this recipe, this recipe and this recipe.


Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1 cup dry lentils
• 8ish cups water (add more if necessary)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Tastefully Simple Seasoned Salt, to taste
• 2 cups dry whole wheat elbow pasta
• shredded parmesan or crumbled feta for garnish

Directions:

• In a large (I used a 3qt. and it barely all fit) pot, heat the oil and sweat the onion.  Add garlic, carrots, celery and lentils and sauté for a few minutes until veggies begin to soften.  Add the water, dried herbs and TSSS.  Bring to a boil, reduce to simmer and cook, covered for 30 minutes.
• After 30 minutes, add the dry pasta.  Bring to a boil again, then reduce to simmer.  Cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking.  If you like the pasta al dente, cook 8 - 10 minutes; if you like it softer (my kids prefer their pasta soft), cook 10 - 12 minutes.  Add more TSSS if necessary.
• Ladle into bowls and sprinkle with cheese.  I have a weakness for feta, so that was my choice as well as hubby's.  The kids opted for parmesan.

Chopped Cucumber, Tomato and Apple Salad

ETA on 6/11/13:  I made this today and added 1/2 of an avocado, diced.  The creamy avocado was so good with the crunchy cucumbers and apple.

Think salads need to have lettuce in them?  Think again.  I love chopped salads and they are just fine and delicious either with or without lettuce.  I'm taking the kiddos to the park for a picnic in a little bit, and here's what I packed for myself.  Refreshing on a hot day.

Chopped Cucumber, Tomato and Apple Salad

Ingredients:

• 2 Persian cucumbers, chopped
• handful of grape tomatoes, halved
• 1/2 a Fuji apple, chopped
• couple tablespoons of crumbled Feta
• a drizzle of Newman's Own Light Balsamic Vinaigrette dressing

Directions:

• Toss all the ingredients together in a bowl.  Refrigerate for 15 minutes before digging in.

Roasted Bell Peppers Stuffed with Garlicky Shrimp, Arugula and Avocado

Hubby likes the shrimp mixture directly over rice, but I like to stuff it in roasted bell peppers to up the veggie count.  I like my roasted peppers still slightly firm, if you like them softer just roast a little longer.

Roasted Bell Peppers Stuffed with Garlicky Shrimp, Arugula and Avocado


Ingredients:

• olive oil in a mister
• 4 sweet red/orange/yellow bell peppers, tops and seeds removed
• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 (7 oz.) bag of arugula
• Tastefully Simple Seasoned Salt
• 1 large ripe avocado, diced
• 1 small lime

Directions:

•  Pre-heat oven (I used my toaster oven) to 350 degrees F.  Spray a baking sheet with olive oil.  Place peppers, open tops faced up, on the sheet and roast for about 20 minutes.
• While peppers are roasting, melt coconut oil in a pan over medium-high heat.  Add garlic and stir for about 30 seconds until fragrant.  Add shrimp and cook until just opaque.
• Add the arugula, one handful at a time and stir until wilted.  Add TSSS to taste.
• Remove from heat and toss in the diced avocado.  Spritz with lime juice.
• Remove the peppers from the oven and divide the shrimp mixture among the 4 peppers.  Return the stuffed peppers to the oven for 5 minutes until the avocado is just warmed through.
• Serve immediately.

Mexican Rice and Beans

I made this in a rice cooker.  All Asians own a rice cooker.

A rice cooker measuring "cup" (the ones that come included with the cooker) is actually 3/4 of a regular measuring cup.  So the 3 "cups" of dry rice below is equivalent to 2 1/4 regular cups.  Good to know in case you ever lose your rice cooker cups.

This is delicious served with pork carnitas when you don't have any whole wheat tortillas on hand.

Mexican Rice and Beans
Inspired by this recipe.

Ingredients:

• 3 rice-cooker-cups (2.25 regular cups) dry brown rice, rinsed and drained
• water
• 1 (6 oz.) can tomato paste
• 1 (15 oz.) can black beans, rinsed and drained
• 2 tablespoons olive oil
• 1-ish teaspoon salt
• 1-ish teaspoon cumin powder
• a few shakes of Tastefully Simple Garlic Garlic (or garlic powder)
• a few shakes of Tastefully Simple Onion Onion (or onion powder)
• chopped fresh cilantro for garnish

Directions:

• Place brown rice in rice cooker.  Add enough water to reach the 3-cup mark on the side of the rice cooker bowl (use a little less water if you're making this with white rice.  The tomato paste and beans will add more moisture.).  Stir in the rest of the ingredients (except the cilantro), place the lid on the rice cooker and set it to cook.
• Once the rice is done cooking, stir it and serve garnished with chopped cilantro.

If you like it spicy, add some minced jalapeño before cooking.

Tofu and Alfalfa Sprouts Tacos

I normally post dinner recipes on here, but I just HAD to post today's lunch.  I eat this for lunch quite often, actually.  Especially after I make a fresh batch of tortillas (from this recipe).  When buying tofu, please buy organic. 

As with most meals I make, this one is completely adaptable to whatever you like or have on hand.  My basics are always roasted tofu and alfalfa sprouts.  Today I added baby sweet bell peppers.  I've also done cucumber slices, julienned carrots, sprouted sugar peas, and avocados.

Tofu and Alfalfa Sprouts Tacos

Ingredients:

• 1 block of organic tofu, drained and patted dry
• olive oil in a Misto
• Tastefully Simple Seasoned Salt
• 100% whole wheat tortillas
• alfalfa sprouts, rinsed and patted dry
• baby sweet bell peppers, sliced

Directions:

• Pre-heat toaster oven to 350 degrees, F.
• Slice the block of tofu in half, lengthwise.  Then slice it again, lengthwise, then again, lengthwise.  You should have 8 long thin pieces.  Pat them dry.
• Spray a toaster baking sheet with olive oil.  Arrange the tofu in a single layer on the baking sheet.  Sprinkle with TSSS.  Roast in the toaster oven until golden around the edges, about 15 minutes.  Remove pan from oven and set aside to cool slightly.
• Place a tortilla on a plate and arrange with sprouts and pepper slices.  Place two pieces of the roasted tofu on top, fold the tortilla in half and enjoy!

 If you like a little more kick, add a few drops of sriracha, tabasco, buffalo sauce, etc. 

Frittata with Veggies and Feta

I love frittatas for Meatless Mondays.  They are so easy and versatile.  You just take some eggs and a little bit of milk, then dump in whatever leftover veggies you have in the fridge.  Done.  Leftovers heat up well, and I eat them for breakfast for the next few mornings.  Boo-ya!

Today's dinner version includes leftover steamed asparagus, sautéed mushrooms, and those cute little baby sweet bell peppers.  Oh, and feta, of course.

Frittata with Veggies and Feta


Ingredients:

• 8 eggs
• 1/4-ish cup nonfat milk
• Tastefully Simple Seasoned Salt
• 1 tablespoon coconut oil 
• 1/2-ish cup steamed asparagus, chopped
• 1/2-ish cup sautéed mushrooms
•  1/4-ish cup baby sweet bell peppers, thinly sliced into rounds
• 1/4-ish cup crumbled feta

Directions:

• Pre-heat oven to 450 degrees F.
• In a bowl, whisk together the eggs, milk and a few dashes of TSSS.
• Melt coconut oil in a 10" pan over medium heat, and swirl it around to coat the entire bottom as well as some of the sides (this will prevent your frittata from sticking to the pan).  Pour in the whisked eggs.  Add the veggies and stir with a wooden spoon until everything is evenly spread out.  Sprinkle the feta on top.
• Let cook on the stove top for a few minutes until the bottom is set and the top edges begin to firm up.
• Place the pan in the oven and bake until the top is set and the edges are lightly browned, about 10 minutes.
• Remove pan (carefully!) from oven.  Slide the frittata onto a cutting board and slice and serve.

Chicken Noodle Soup with Veggies

I make a lot of chicken noodle soup because the kids both love it.  You know how some kids are with mac and cheese?  Or pizza?  Or spaghetti?  That's how mine are with chicken noodle soup.  They ask for it at least once a week, often more.

I use a basic recipe with onions, carrots and celery.  Then I add other veggies depending on what's in my fridge, and the type of noodle depends on what I have on hand and/or what the kids request.  It's a great way for me to get them to eat their veggies.  Veggies I often use are beans, peas, mushrooms, kale, bok choy, zucchini...  And I stick to whole grains like whole wheat pasta or brown rice noodles.

No measurements.  Just fill the pot and taste as you go.  Tonight's version includes beech mushrooms, baby bok choy and brown rice noodles.

Chicken Noodle Soup with Veggies

Ingredients:

• water
• 2 boneless, skinless chicken breasts 
• fish sauce
• 1/2 onion, chopped
• 3 - 4 large carrots, chopped
• 3 - 4 large ribs of celery, chopped
• 1 package (4 oz.) beech mushrooms
• several handfuls of brown rice noodles
• dried thyme
• 5 heads of baby bok choy, washed, drained and chopped

Directions:

• Fill a soup pot or dutch oven (I use a 3-quart one, which is perfect for my family of 4) 2/3 of the way with water and add the chicken breasts and a few dashes of fish sauce.  Bring to a boil, then reduce to simmer and cook until the chicken is no longer pink, about 15 minutes.  Skim off any foam.  Once the chicken is finished cooking, remove it to a clean plate to cool.
• Add the onion, carrots, celery, mushrooms, noodles and a dash or two of dried thyme to the pot of hot chicken water.  Bring to a boil and reduce to simmer.  Cook until veggies and noodles are tender, about 15 minutes.
• While the veggies are cooking, chop or hand-shred the chicken when it is cool enough.
• Return the shredded chicken to the pot and add the baby bok choy.  Add more water if necessary, and more fish sauce to taste.  Bring to a boil.  Cook for another minute or two until the bok choy is tender, but still firm. 
• Remove from heat and serve immediately.

Cooking the noodles in the pot with the rest of the ingredients results in an opaque/cloudy broth due to the starches released from the noodles.  I don't mind it, and it does make the soup a tad thicker.  It's just convenient for me to be able to make a one-pot meal.  If you prefer a clear broth, boil the noodles in a separate pot, drain them, then add them to your soup towards the end.

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms

I've been seeing this recipe for Broccoli-Quinoa Casserole all over Pinterest lately.  Sounds yummy, but I don't use cream of anything soup.  And I don't like mayonnaise.  And why would you add sugar (natural or otherwise)?  I also like my bakes extra saucy.  So I used this recipe idea as a springboard and came up with my own version.  Using leftover veggies.  You can use whatever veggies you like (peas? zucchini? bell peppers? artichokes?).

Cheesy Baked Quinoa with Broccoli, Asparagus and Mushrooms
Inspired by this recipe.


Ingredients:

• 3 tablespoons butter, divided
• 1/2 onion, chopped
• 1 package mushrooms, chopped (about 1 cup)
• 2 tablespoons whole wheat flour
• 1 can evaporated skim milk
• 1 cup milk (I used 2%)
• 1.5-ish cups shredded reduced-fat cheddar
• 1/2-ish cup crumbled feta
• Tastefully Simple Seasoned Salt
• 2-ish cups steamed broccoli, chopped
• 1-ish cup steamed asparagus, cut into 1" pieces
• 2-ish cups cooked quinoa

 Directions:

• Pre-heat oven to 350 degrees, F. 
• In a large pot, melt 1 tablespoon butter over medium heat.  Add the onion and stir a few minutes to sweat.  (The onions, not you.  Haha!)  Add the mushrooms and cook until soft. Transfer to a clean plate.
• Melt the other 2 tablespoons butter in the pot.  Add the flour and whisk for a minute.  It will become a thick paste.  Add both milks  and bring to a low boil (stirring often) to thicken.
• Turn off the heat.  Add both cheeses and and a few shakes of TSSS and stir until melted.  Add the cooked veggies and quinoa, toss to coat everything completely.  Adjust TSSS as needed.
• Pour the mixture into an 9x13 (or equivalent) baking dish.  Bake for 30 minutes until bubbly.  Remove from oven and let sit for 10 minutes before serving.

Lentil and White Bean Soup with Arugula

Yesterday was supposed to be Meatless Monday in the house, but it was the hub's birthday, and he requested steak.  He is incredibly supportive of my endeavors to convert us to a more healthy lifestyle, but he draws the line at birthdays.  Fair enough.  :-)

So Meatless Tuesday it is for this week.

Lentil and White Bean Soup with Arugula

Ingredients:

• 1 cup dry lentils
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs of celery, chopped
• 1-ish teaspoon cumin
• salt and pepper to taste
• 2 (15 oz.) cans white beans, drained and rinsed (I used Great Northerns)
• 1 (14.5 oz.) can petite diced tomatoes
• 5 cups water
• a couple large handfuls of arugula, washed and dried 
• feta cheese (optional)

Directions:

• Rinse the lentils and drain.  Place lentils in a bowl and cover with water; set aside to soak for an hour or so.
• Heat oil in a soup pot or dutch oven over medium heat.  Sweat the onions until translucent.  Add the carrot, celery, cumin and a few dashes of salt and pepper and stir for a minute.
• Drain the soaked lentils and add them to the pot.  Add the beans and tomatoes and water. Stir and bring to a boil.  Reduce to simmer and cook, uncovered, until the carrots and celery and lentils are tender, about 45 minutes.  Taste and add salt and pepper as necessary.
• Once the veggies are tender, add the arugula and stir it in so it wilts, about 30 seconds.
• Serve immediately with a sprinkle of feta cheese.

Off Topic - Decorated Cookies - Surf's Up!

April - Jack's birthday; surf-themed cookies
2 dozen vanilla sugar cookies and 2 dozen chocolate cookies

Off Topic - Decorated Cookies - Easter Peek-a-Bunnies

March - Easter; peek-a-bunny cookies, mini butterfly cookies
2 dozen 100% whole wheat vanilla sugar cookies

PBJ Granola

PBJ Granola

Ingredients:

• 4 cups old fashioned rolled oats
• 3/4 cup dry roasted peanuts
• 1/4 teaspoon salt
• 3/4 cup all natural, no sugar added peanut butter
• 1 cup all natural preserves (I used strawberry)
• 3/4 cup raisins

Directions:

• Pre-heat oven to 325 degrees F.
• In a large mixing bowl, combine the oats, peanuts and salt.  Set aside.
• Add the peanut butter and preserves to a separate microwave-safe bowl.  Microwave on high for 20 - 30 seconds, just to warm and loosen everything up to make it pourable.  Whisk until well blended.
• Add the wet ingredients to the dry and toss until evenly coated.
• Spread the granola onto a Silpat-lined baking sheet and bake for 25 - 30 minutes, stirring it halfway through to promote even cooking.  
• Remove from oven and toss in the raisins while granola is still hot.  Let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.

Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola

Ingredients:

• 4 cups old fashioned rolled oats
• 1/4 cup cocoa powder
• 1/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 3/4 cup all natural, no sugar added peanut butter
• 1/3 cup all natural, no sugar added applesauce
• 1/2 cup honey
• 1 teaspoon vanilla extract

Directions:

•  Pre-heat oven to 325 degrees F.
• In a large mixing bowl, combine the oats, cocoa powder, sugar and salt.  Set aside.
• Add the peanut butter, applesauce, honey and vanilla to a separate microwave-safe bowl.  Microwave on high for 20 - 30 seconds, just to warm and loosen everything up.  Whisk until well blended.
• Add the wet ingredients to the dry and toss until evenly coated.
• Spread the granola onto a Silpat-lined baking sheet and bake for 25 - 30 minutes, stirring it halfway through to promote even cooking.  
• Remove from oven and let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.

To make it more fun, add 3/4 cup dry roasted peanuts and 3/4 cup chocolate chips once the granola is completely cooled.

Curried Roasted Cauliflower Soup

Curried Roasted Cauliflower Soup


Ingredients:

• 1 large head cauliflower, cut into small florets
• 4 large carrots, thickly sliced
• 2 tablespoons coconut oil, melted
• 3 cups water
• 1 tablespoon curry powder
• 1- 2 cups milk (I used 2%)
• Tastefully Simple Seasoned Salt

Directions:

• Pre-heat oven to 375 degrees F.  Toss cauliflower and carrots with coconut oil, spread in a single layer onto a baking sheet and roast until completely tender, 25 - 30 minutes.
• While the veggies are roasting, bring the water to a boil.  When the veggies are done roasting, transfer them to the boiling water and add the curry powder.  Turn off the heat and begin to puré using an immersion blender.  Slowly add milk and keep puréing until it's the consistency you like.  Add TSSS to taste.  Bring to a simmer and serve immediately.

Off Topic - Decorated Cookies - Tet 2013

February - Lunar New Year; lantern cookies, snake cookies, cherry blossom cookies
2 dozen large and 1 dozen small vanilla sugar cookies, 2 dozen large and 1 dozen small chocolate sugar cookies

Off Topic - Decorated Cookies - Shabby Chic, Pumpkins

I brain farted and forgot to post these last year.

August - 1 month party for my cousin's baby (the Vietnamese version of a welcome baby party); shabby chic cookies
4 dozen 100% whole wheat vanilla sugar cookies.


September - 1st birthday party for a friend's daughter; shabby chic cookies
4 dozen vanilla sugar cookies.




October - Halloween playdate; pumpkin cookies
2 dozen vanilla sugar cookies.

Off Topic - Cake - The Very Hungry Caterpillar

The Very Hungry Caterpillar cake for my son's 2nd birthday.  It's his absolute favorite book.

Roasted Tomato, Cauliflower and Bell Pepper Soup

I was in the mood for grilled cheese sandwiches dipped in tomato soup.  That's comfort food to me on a chilly January evening.  But I was feeling a little frisky, so I decided to roast the tomatoes.  And then there was that head of cauliflower staring at me in the fridge.  And the jar of roasted red peppers I'd made last week when the peppers were on sale.  So I  threw it all together.  Scrumptious!

Roasted Tomato, Cauliflower and Bell Pepper Soup

Ingredients:

• 6 medium Roma tomatoes, cleaned and halved
• 1 medium head of cauliflower, cleaned and cut into florets
• olive oil
• Tastefully Simple Seasoned Salt
• 2 - 3 cups water
• 1 cup roasted red peppers
• large pinch of thyme
• Tastefully Simple Garlic Garlic

Directions:

• Pre-heat oven to 400 degrees F.
• Toss the cut tomatoes and cauliflower florets in a couple tablespoons of olive oil and a few dashes of TSSS.  Spread out onto a baking sheet and roast for 25 - 30 minutes until the cauliflower is tender (it should have a few brown, almost charred spots, but remain mostly light/white).  Remove from oven.  When the tomatoes are cool enough, peel off the skin and discard.  It should come off very easily.
• Transfer the roasted tomatoes and cauliflower to a soup pot.  Add 2 cups of water, the roasted red peppers, thyme, and a few dashes of TSGG.  Bring to a boil, then turn off the heat.
• Purée the soup with an immersion blender.  If it's too thick, add more water until it's at the consistency you like.  Add TSSS to taste.
• Ladle into bowls.  If you like, you can top the soup with sour cream, shredded cheese, bacon bits, parsley, or anything you'd like.  Serve with grilled cheese sandwiches for dipping.

Simple Escarole and Beans

My friend Melissa mentioned on Facebook last week that she'd made escarole and beans.  I adore escarole and beans.  A long, long time ago I used to have a delicious escarole and beans recipe.  But of course now I can't find it.  Anywhere.  I don't remember everything that went into it, but I do remember there was Parmesan.  And escarole.  And, well, beans. 

Tonight I tried to re-create it partly from memory and partly by making things up as I went along.  It turned out really good.  The hubby, who had never had escarole before and was leery of the dish, was a good sport and tried it.  And went back for seconds.  I'd call that a success.

Simple Escarole and Beans

Ingredients:

• a couple tablespoons of olive oil
• 2 15-oz. cans of cannellini beans, drained (I used great northerns tonight)
• 1 cup water
• 2 large heads of escarole, washed and roughly chopped
• Tastefully Simple Garlic Garlic
• Tastefully Simple Seasoned Salt
• freshly ground black pepper
• a large handful (or two) of shredded parmesan

Directions:

• Heat olive oil in a large sauté pan over medium-high heat.  Add the beans and water and stir for a few minutes until heated through.  Mash some of the beans with your wooden spoon, it helps to thicken the sauce.
• Add the escarole.  2 large heads may seem like a lot and that it won't all fit into the pan, but the escarole does wilt down a lot, I'd say to about 1/3 or 1/4 its original volume.  I did this in handfuls, starting with the firmer white pieces, stirring them until they wilted a bit, then adding more, and ending with the more tender green pieces.  Once the escarole is all lightly wilted, add a few dashes of TSGG and some TSSS and black pepper to taste.  
• Stir in the shredded parmesan.
• Ladle into bowls and top with an additional sprinkle of parmesan.  Serve with crusty bread.

Sweet and Salty Granola

ETA on 1/24/13:  I've made this several more times since the original post.  Yes, I do realize it's only been 5 days.  But yes, my family loves granola.  Anyway, I made one modification that gives it a little extra kick.  Instead of mixing the entire teaspoon of salt into the dry ingredients, I only mixed in half.  Then when the batch is done cooking and I'm ready to stir in the cranberries, I also sprinkle on 3/4 teaspoon of Kosher salt and stir that in.  That way once the granola is cool and you eat it, you get nice little pops of salt on your tongue.  :-)

We are planning on taking the kids out for a hike on Monday, so I decided to make some granola to bring along.  Lately I've been more into salty snacks than sweet, so I decided to compromise (the kids like sweet) and make a sweet and salty version.  I threw this together based on what was in my pantry.  The house smells awesome while it's baking, and it turned out really good. 

Sweet and Salty Granola

Ingredients:

• 4 cups old fashioned rolled oats
• 1/2 cup brown sugar, lightly packed
• 1 cup raw pepitas
• 1 cup raw slivered almonds
• 1 teaspoon salt
• 1/2 cup honey
• 1/2 cup coconut oil
• 1 cup dried cranberries

Directions:

• Pre-heat oven to 325 degrees F.
• In a large bowl, mix together the first 5 (dry ingredients).  Set aside.
• Place honey and coconut oil into a microwave safe bowl and heat on medium heat until the coconut oil is soft (about 45 seconds).  Whisk until melted.
• Pour wet mixture into dry mixture and mix well with a wooden spoon.
• Spread the granola onto two baking sheets lined with Silpats.
• Bake for 25 - 30 minutes until lightly browned, stirring the granola every 10-15 minutes to ensure even browning. 
• Remove from oven and stir in the cranberries.  Let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
• Store in an airtight container.