Berry Balsamic Salad Dressing

We have an active neighborhood.   We gather together with four other families almost every friday night for drinks, dinner and fellowship.    This seems to be a diminishing form of interaction, but we are lucky.  Tall Grass Friday Nights.

We're pretty sure that my son has documented some of the funny things that have been said around the table.  We're also pretty sure many of them are not appropriate for all ages.   (He's in college, so it's cool.)

I made this dressing to go on a salad of mixed greens (50% greens 50% spinach, organic), red onion, strawberries and raspberries.  You could also add feta if you like!  

Berry Balsamic Salad Dressing

1 t. Berry Sauce (See the Berry Sauce recipe already posted)
1 T. balsamic vinegar (I used strawberry balsamic from our local olive oil emporium)
3 T. extra virgin olive oil
salt and pepper to taste

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Comments:
t = teaspoon
T = tablespoon

Whole Wheat Cheddar Snack Crackers

Making your own 'Cheez-It' or Goldfish type crackers seems silly doesn't it?    There are 18 ingredients listed for their White Cheddar variety, including MSG and artificial flavors.  So not necessary!  This recipe has FIVE ingredients--yep--five.

And the flavor is unmistakably Cheez-It-y.

My daughter and her boyfriend said they were better tasting than the box alternative.  I am sure they weren't saying that to make me feel good.

It does take longer to make than just opening a box. You got me there.  But this is a 2 stage recipe, with each stage justing taking several minutes.  You can do it.  I know you can.

Whole Wheat Cheddar Snack Crackers
1 c. whole wheat flour
3/4 t. salt
1/2 t. pepper
4 T. cold unsalted butter, cut in small chunks
8 oz. grated cheddar cheese (I shredded a block of white cheddar to avoid the added orange coloring.  Don't use the bagged cheese if you can avoid it!)
3-4 T. water

Combine flour, salt and pepper in a food processor.
Add cold butter and pulse until it is coarse and grainy.
Add the cheese a bit at a time and pulse again until coarse and grainy.
Add the water one tablespoon at a time and mix until it forms into a ball.  It will take about a minute or so.
Remove the dough from the processor, wrap in plastic and refrigerate for at least 30 minutes.  You can even wait until the next day if you want to!

Put the dough between layers of wax paper and roll it out until it is 1/8 of an inch thick.  (I divided the dough into 3 parts and rolled in smaller batches.)
Cut in squares, triangles, or use a little cookie cutter to make fancy shapes.  (A pizza cutter works great!)
Bake at 350 degrees on a cookie sheet lined with parchment paper for 10-15 minutes. (Mine took about 12 minutes but of course it depends on your oven)

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Comments:
c = cup
T = Tablespoon
t = teaspoon

Specific ingredients I used:
King Arthur 100% whole wheat flour
unsalted organic butter
sea salt

You can use regular flour if you really want to.  It will still work.
Ditto for orange cheese if you want to mimic the color of your box snack.

Try to stick to 1/8 of an inch in thickness.  Thicker crackers will be more doughy.  If you want them more 'bread-like' go for it, but I would still stick to under 1/4 inch for that as well.  They do puff up!

Bread -- Bread Machine/Oven

Even after I posted the 'Whole Wheat Bread -- Bread Machine' recipe, I continued to experiment to find just the right one.  And by golly, I think I found the right method to the madness.   This original recipe came from Taste Of Home and was tweaked a bit by my Facebook friend Mandie.  I must say, she came up with a winner.

Like I said in my other bread post, the Whole Wheat Bread was a dense bread.  And, I admitted that sometimes I just like a squishy bread.  Plus, the slices in the bread machine were just soooo tall once it was done!

I know using a bread flour/wheat flour blend isn't as good as 100% whole wheat, but it's just so tasty.  And with that super short ingredient list, it is still way better than the store bought breads.  So, I feel good about it.

Using the bread machine to mix and raise the dough and the oven to bake it is pure genius.    I'm gonna stick with this one for a good long while.  Added bonus--this makes TWO loaves!  As long as your bread machine can handle the amounts, of course.  If not, be flexible, grab your calculator and adjust the amounts.  No 'knead' to fret.  

Bread -- Bread Machine and Oven Combo

3 c. bread flour (or 15 oz. by weight)

1 1/2 c. whole wheat flour (or 8 oz by weight)

2 1/4 t. salt

3 T. oil (I use a walnut oil or coconut oil heated to liquid form)

1/4 c. honey

2 eggs, slightly beaten

3/4 c wam milk

3/4 c. warm water

1 T + a bit less than 1/2 t. dry active yeast

Use your bread machine dough settings to mix and rise.  

Once this is done, remove it from the bread machine and split it in 2 equal portions.  Punch each down a bit.  Place each 1/2 in it's own greased bread pan.  Let it rise in a warm place for another 30 minutes or so.  Maybe a bit longer.  You be the judge.

Bake at 350 degrees for 28 minutes.

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Comments:

c = cup

t = teaspoon

T = tablespoon

I use King Arthur flours.

Spinach and Orzo Salad

I brought this salad to my mom and dad's for Easter dinner.  It's definitely enough to feed a crowd--12 at least if it is part of a larger meal.  And really.  Who doesn't have a large meal for a holiday.  It's just the way it is.

We had plenty of leftovers for people to take home.   It's good!  I even had some of the leftovers for lunch the next day.

Now it is gone.  (Insert sad face here)

Spinach and Orzo Salad

1 lb orzo pasta

10 oz. baby spinach leaves, chopped

8 oz. crumbled feta cheese

1/2 red onion, finely chopped

3/4 c. pine nuts

1/2 t. dried basil

1/4 t. ground pepper

a bit shy of  1/2 c olive oil

a bit shy of 1/2 c. balsamic vinegar

Cook pasta for 9 minutes, until al dente.  Drain and rinse.  

Mix together orzo, spinach, feta, red onion, pine nuts, basil, and pepper. 

Toss with olive oil and balsamic.

Refrigerate and serve cold.

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Comments:

c = cup

t = teaspoon

Use a really good olive oil and vinegar if you can!

Balsamic Cauliflower

If your house is like mine, people have a tendency to turn up their noses at cauliflower.

I found this recipe for Cauliflower 'wings'  on several sites.  We tried it and it was really tasty.  I'm torn, though, over its billing.  I am just not sure I would call it an appetizer.  It seems more like a side dish to me.  With what?  Hmmm…I see this with a grilled chicken breast or salmon, perhaps.

I did alter the recipe a bit to accommodate whole wheat flour.

Balsamic Cauliflower
1 large head of cauliflower, trimmed to smaller 'nuggets'
1/2 c whole wheat flour
3/4 c. milk
1/4 c. balsamic vinegar
1/4 c. honey
2 T. soy sauce ( or maple syrup if gluten free)
1 glove crushed garlic
1 t. salt
1 t. fresh rosemary, minced
fresh cracked pepper to taste

Preheat oven to 450 degrees.

Mix balsamic, honey, soy, garlic, rosemary, salt and pepper.  Set aside.

Whisk together flour and milk.

Coat cauliflower in flour and milk batter.

Bake 15-20 minutes.

Pour balsamic mix over cauliflower.  Bake 5 more minutes.  Flip cauliflower and bake another 5 minutes.

The end!

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Comments:
c = cup
t = teaspoon
T = tablespoon

Bean, Veggie, and Meat Tacos

I threw this together for dinner using some leftover pork roast, tortillas, fresh cilantro and a lime that I needed to use up.   I just pulled together extra ingredients from the pantry and freezer.   Turned out pretty good! Colorful, too!

If you left the pork out, I think it would make an excellent salsa, as well. These are estimates on the amounts I used.

Bean Veggie and Meat Tacos
1 can Trader Joe's Diced Fire Roasted Organic Tomatoes with Green Chiles
1 can Trader Joe's Organic Red Kidney Beans (black beans would be better for a salsa, but I didn't have any of those on hand)
3 green onions chopped.  (Or some red onion instead.  That would be lovely)
2/3 c frozen corn
1 1/2 c frozen green, red, yellow pepper blend, chopped
1 T. chopped garlic
Juice of one lime
1 T olive oil
1 c. leftover pork, steak, or chicken
1/4 c fresh cilantro, chopped
Tortillas
Sour cream and grated cheese to garnish

Warm everything in a sauté pan.  Top with cilantro.  Spoon on to a tortilla.

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Comments:
c = cup
t = teaspoon
T = tablespoon

Grilled Peel and Eat Shrimp

If you don't mind getting a little messy, this is finger licking good.  Extra napkins required.

There isn't an exact science to these amounts, so these are my estimates.   I really just pour or add until it 'looks right'.  I do give it a little taste before adding the shrimp just to be sure.

Grilled Peel and Eat Shrimp

30-40 medium shell-on shrimp.  Less if you have large shrimp

1/4 c. extra virgin olive oil
1 t. chili powder
1/4 t. black pepper
Juice from 2 small limes
1/2 t. salt
Believe it or not, this really isn't all that spicy.  I like it with a bit more heat.  If you agree, add a bit of cayenne pepper or red pepper flakes.  I did this the second time I made it (picture above) and it was just right.

Combine all of the marinade ingredients in a bowl, glass storage dish with a lid, baggie, or whatever you prefer.  

Add the shrimp and marinate in the fridge for about 2 hours.

Remove the shrimp from the marinade and put them in a grill 'cage'.   It would be a shame to lose one of these little beauties between the grates on the grill.

Grill for 2 minutes per side.

Don't have a grill or just don't feel like using it?  Bake these in the oven instead at 450 degrees for about 8-10 minutes until pink and done.

Peel….Eat….Enjoy.

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Comments:
c = cup
t = teaspoon

Shrimp 'Pad Thai'

This dish is a total fraud.   In a good way.   It is so much healthier than real pad thai since it fools you with broccoli slaw instead of using noodles.  For something this tasty, I'll gladly look the other way.

The first time I made this, the hubby could NOT get enough of this.  It received an A+ grade.   (In all honesty, my shrimp-averse daughter did not give this an A+ grade.  She prefers the Pan Asian Noodles and said this was too peanut buttery.  Ummmm….no.)  You could substitute chicken for those in her court.

Shrimp 'Pad Thai'
1/2 - 1 lb. shrimp
2 T. coconut oil
1 T. minced garlic
1/4 c coconut milk
Juice of 2 limes
12 oz. bag of broccoli slaw
2-3 T. soy sauce
2-3 T. apple cider vinegar
1 T. peanut butter (I've also subbed PB2 powder, like 4-5 T. cuz I like PB flavor!)
Chopped cilantro and green onion for garnish

In a wok or large pan, cook shrimp in the coconut oil with a splash of coconut milk.

Add the soy sauce, lime juice, vinegar and garlic.

Add the slaw and coconut milk and cook it until it is soft but still a bit crunchy.

Stir in the peanut butter.

Garnish with cilantro and green onion.

Add a dash of siracha chili sauce for a kick.

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Comments:
c = cup
T = Tablespoon
t = teaspoon

• This recipe was inspired by Clean Eating magazine.  It called for light coconut milk but I couldn't find that at Trader Joe's so I went all out with the regular coconut milk.  I know….life on the edge.
• I used Trader Joe's Organic Virgin Coconut Oil and an all-natural peanut butter.

Slow Cooker Wild Rice, Mushroom and Chicken Soup

This is just what I need on a chilly, rainy day.   I would even eat it if the sun was out.   It's what any upstanding person with strong Minnesota ties would do.    If Ole and Lena read this, I know they would agree.

No need to cook the rice ahead of time.  Surprised?  Me, too.  I guess if you did, it might get kind of gummy by then end.

Of equal surprise--no need to cook the chicken ahead of time either!  How great is that?  

Slow Cooker Wild Rice, Mushroom and Chicken Soup

1/2 medium red onion, chopped

1 large carrot, chopped

3 ribs celery, chopped

8 oz mushrooms, chopped

5 cloves garlic, minced

1 c. wild rice -- Minnesota Wild Rice, of course

1 lb. chicken breast cut in chunks of 1 inch or smaller (I often use precooked shredded chicken to make it super easy)

1 1/2 t. salt

1 t. pepper
3/4 t. sage
3/4 t. thyme

8-10 c. chicken broth

1 to  1-1/2  c. heavy cream

Put the onion, carrot, celery, mushrooms, garlic, rice, raw chicken (gasp!), sage, thyme, salt, and pepper in the slow cooker.  Add the broth.  Cook 6-7 hours.  Stir in the heavy cream at the end.

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Comments:

c = cup

T = Tablespoon

t = teaspoon

Zucchini Parmesan Logs

This is one awesome side dish and you can feel really good about eating them.   Sure, there is cheese but it's minimal.  Everything is better with cheese.    Everything.

I did NOT use the green container of grated parmesan.  C'mon, you know the one I am talking about.  I grated my own fresh parmesan.  I am not sure what it would taste like using the store bought canned stuff containing powdered cellulose to prevent caking.  But I can't imagine it would be all that good.

Zucchini Parmesan Logs

4 medium zucchini, cut lengthwise

1/2 c fresh parmesan, grated

1 - 2 T. fresh rosemary and thyme, minced

salt and pepper

Preheat the oven 350 degrees.  

Lightly brush both sides of the zucchini logs with extra virgin olive oil and lay them on a foil lined baking sheet.  

Mix the cheese, herbs, salt and pepper and sprinkle them over the 8 zucchini logs.

Bake 15 minutes.  Broil for 3-5 minutes more until the cheese is crispy and browned to give them that 'I've gotta have that now' look.

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Comments:

c = cup

T = Tablespoon

I didn't have fresh rosemary or thyme so I used dry.  My rosemary was still in the 'little needle' form, so I just threw it into my coffee grinder to grind it a bit.  Worked great!

Greens Caprese Style

Caprese Salad.  So simple but so good.   The italians know what they are doing.  Tomato. Fresh Mozzarella.  Basil.  Drizzle of olive oil and a pinch of sea salt, if you prefer.    Easy as that.    It also happens to have the same bright colors as the Italian Flag.  Coincidence?

Here is a variation I threw together to mimic those fab flavors.  You decide the amounts based on how many will be at your table.

Undressed

Dressed and Ready!

Greens Caprese Style

Mixed greens of your choice (adding some torn basil leaves would be great if you have them)

Diced fresh mozzarella 

Diced tomato 

Drizzle with olive oil and balsamic vinegar.   Use the best oil and vinegar you have!

Salt and pepper to taste.    

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Comments:

• I used an organic 50/50 blend of mixed greens and spinach in the above pic
• I used organic grape tomatoes in this one but vine-ripe tomatoes would be awesome
• Instead of salt and pepper, I love a blend called Seasonello.  It is made by Caber in Italy but I am lucky enough to have a couple of places locally that carry it.  It is sea salt, rosemary, garlic, sage and pepper.  
• If I don't use that, I go with fresh ground pepper and coarse sea salt.  

Ice Cream

I scream, you scream, we all scream for ice cream!

No, this is definitely not diet food, but if you absolutely have to have ice cream, you might as well make it yourself so you know exactly what is in it!   Portion control is the key here.  Use the smallest dish you have to fool yourself into thinking you're eating more than you really are.     

I used to make the kind of ice cream where you cook the eggs into a custard as the base, but this one uses raw eggs instead.  It is super fast and easy.   It takes less then 10 minutes to mix up and about 30 minutes to churn.

Plus, it is stress free!  No more anxiety over the custard turning into scrambled eggs.  No more straining before it goes into the machine.    No more waiting several hours for the custard to chill in the fridge before adding it to the machine.  We're talking almost instant gratification here, people.

If you are squeamish about using raw eggs, buy the pasteurized ones.  I found antibiotic and hormone free pasteurized eggs at my grocery store. Your grocery store probably has them too.

Use the best vanilla you can afford.  You'll be glad you did!

Gotta give credit where credit is due--Big thanks to the in-laws for sharing this recipe with me.

Ice Cream

2 c. heavy whipping cream

1 c. half and half

3/4 c sugar

2 eggs

1 T. vanilla

Beat the eggs for 2 minutes.  Add the sugar, whipping cream, half and half, and vanilla.  Beat together.

Pour into your ice cream maker and churn for 25-30 minutes or until thickened.  

Spoon the soft serve ice cream into a freezer safe container to freeze further.

There are sooooo many different add-ins you can do with this!  Here are a few really awesome variations to vanilla:

• Peanut Butter:   Add 1/2 to 3/4 c peanut butter (I use Smucker's All-Natural)  Eat it plain or see the Berry Sauce recipe from April 2014 to top your PB ice cream.  It tastes like a PB&J!  Yum Yum Yum!
• Candy Creation:  Add a chopped candy bar (freeze it first and add it the last 5 minutes of churn)
• Chocolate:  Add 3/4 c. cocoa powder
• Strawberry:  Puree 16 oz fresh berries, 2 T lemon juice and 1/4 t salt in a blender.  Add to mix before churning.  Because this uses so many berries, the ice cream will be lighter and fluffier that the other varieties
• Peppermint: 2 t. peppermint extract.  Add a crushed candy cane the last 5 minute.  Naughty but nice.
• Strawberry:  

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Comments:

I use a Cuisinart Ice Cream maker

I use organic cream, half and half, and eggs

c = cup

T = Tablespoon
t = teaspoon

Coconut Chicken Satay

Attention peanut butter lovers--This one is for you!

We had quite a bit of sauce left over, so I've increased the amount of chicken called for in the original recipe.  Less leftover wasted sauce = more deliciousness.

Be sure to soak the wood skewers for a several hours.  The local fire department doesn't have time to join you for dinner.

Coconut Chicken Satay
20-24 wooden skewers
2 pounds chicken breasts
1/2 c. peanut butter
1/2 c. unsweetened whole coconut milk
1 1/2 T. fresh squeezed lime juice
1 T. rice wine vinegar
1 T. honey
3 cloves garlic
1/2 jalapeño
1/8 t. chili powder
1/3 c. coconut, lightly toasted in toaster oven or in a pan on the stove

Preheat the broiler and cut the chicken into strips.  Thread the chicken on the skewers and place them on a foil lined baking pan.

In a food processor, puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeño, and chili powder.

Split the sauce in 2 portions.  Brush one portion on the chicken and broil for 4-5 minutes.  Turn the skewers and broil another 4-5 minutes until the chicken is cooked through.

Take the chicken out of the oven and drizzle it with the remaining sauce and sprinkle the toasted coconut on the chicken.

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Comments:
This is a slight variation of a 100 Days of Real Food recipe

c = cup
T = tablespoon
t = teaspoon

Specific ingredients I used:

• Trader Joe's Light Coconut Milk
• Smucker's All Natural Peanut Butter, stirred of course!
• Trader Joe's Organic Honey

Quinoa Pilaf with Scallops

Doesn't this sound super fancy?  Oh so good.  If a recipe calls for scallops, it's really impossible to pass up.  I found it in Eating Well magazine.  There are a lot of instructions to this but it's easy.  Really.  Try it.

The recipe says that it serves 4 people (3 scallops and 3/4 c quinoa salad).  Right……..  We love scallops and finished all of the scallops between 2 of us (one of us had more than the other)  and had about 1 cup of quinoa left over.    We must have been extra hungry that day.


Quinoa Pilaf with Scallops

2 T extra virgin olive oil, divided
3 scallions, sliced, greens and whites separated
1 c. quinoa
1 c. water
2 medium blood oranges or navel oranges
1/4 c toasted sliced almonds, divided
1/4 c chopped fresh cilantro
1 t ground cumin, divided
1/2 t ground coriander, divided
1/4 t salt
1 pound dry sea scallops

Heat 1 T oil in a saucepan over medium-high heat.  Add scallion whites. Cook, stirring until they begin to brown (about 1 minute).  Add quinoa and cook, stirring until it is toasted and fragrant (about 1 minute).  Add water and bring it to a boil.  Reduce heat, cover and simmer until tender, 10-15 minutes.  Let stand, covered for 5 minutes.

While the quinoa is cooking, remove the peel and white pith from the oranges and segment them from the membranes,  Squeeze the juice from the membranes in a bowl.   Add the scallion greens, almonds, cilantro, 1/2 t cumin, 1/4 t coriander and salt to the bowl.  Gently stir to combine.

Pat the scallops dry and sprinkle both sides with the remaining 1/2 t cumin and 1/4 t coriander.  Heat the remaining 1 T oil in a large nonstick skillet over medium-hight heat.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.

Add the quinoa to the bowl with orange mixture and gently stir to combine.

Serve the scallops over the warm quinoa salad.

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Comments:
c = cup
T = tablespoon
t = teaspoon

Here are the specific ingredients I used:
Trader Joe's Organic Extra Virgin Olive Oil
Trader Joe's Organic Tri-Color Quinoa
1 large blood orange
Trader Joe's frozen Jumbo Wild Caught Scallops, thawed of course
I didn't have sliced almonds on hand, but I did have slivered almonds.  I just chopped those up a bit instead
I only had whole coriander, so I put some in my coffee grinder and voila--ground coriander.

Slow Cooker Refried Beans

I'll admit I was a bit skeptical on this one from 100 Days of Real Food.  I had never used dried beans before, but figured it was time to give it a try even though the ingredients list on the can of Trader Joe's refried beans I had in the cabinet didn't look bad to me.   Making it myself just made me feel better, okay?

I was muy feliz with the results!  Just thinking about it is making my stomach growl.  I think it is time to make it again.  Soon.

Slow Cooker Refried Beans
1 onion, peeled and halved
2 c. dry pinto beans, rinsed
1/2 c. jalapeños chopped and seeded
2 cloves garlic, minced
3/4 t. salt
1/2 t. pepper
Big pinch of cumin, or more if you prefer
6 cups water

Combine all ingredients in the slow cooker and cook on high for 8 hours.
Remove the bigger onion chunks and drain excess liquid and save it for later.
Mash the remaining ingredients with a potato masher to the consistency you like.

Add back a little of the saved liquid if it is too dry.  

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Comments:
c = cup
t = teaspoon
I don't like things super hot, but my batch wasn't spicy enough for me. I would leave more of the white ribs on the jalapeños and add some cayenne pepper next time.

Kale Chips

Kale…It's all the rage.

I had been hearing about how great kale was for you and that it made a great 'chip'… but really?  It just looked like a tough old green to me.   Turning it into a chip-like snack?  I didn't think so.

But then one day I tried it.   It actually wasn't a bad snack alternative.  Who knew.  Yeah, I know.  Lots of people knew.   I just wasn't one of them.

This makes enough to share so call a friend over and get your kale on.

Kale Chips

4 c. firm packed kale leaves

1 T. olive oil

1/8 - 1/4 t. sea salt, depending on your preference

Preheat the oven to 375 degrees. 

Wash and trim the kale by removing the ribs and stems.

Spread the kale on a sheet pan and drizzle it with the olive oil.

Toss with your hands or a couple of forks if you really don't like getting your hands messy.   sigh….

Bake for 5 minutes.  Turn each piece over and bake for another 5-7 minutes until it turns a bit brown, paper thin and brittle.  Don't over bake them!

Remove from the oven and sprinkle them with salt.

Eat them right away.  They are best that way!  

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Comments:

c = cup

T = tablespoon

t = teaspoon

Specific ingredients I used:

• 1 bag of Trader Joe's organic kale.  This can NOT be easier!  Open the bag, dump on the sheet pan.  It's already trimmed and ready for you!
• Trader Joe's organic extra virgin olive oil

   

Berry Sauce

Here's another recipe I got from 100 Days of Real Food with a slight modification.    I've used it as an add-in to plain greek yogurt, on Whole Wheat Waffles and as an ice cream topping.   I am sure there are lots of other great uses, I just haven't tried them yet.

Speaking of yogurt, I used to buy Yoplait fat free yogurt until I found out that they use food dyes that come mostly from petroleum.  Yuck.  How about using the fruit to color the yogurt?  I know…what a concept.

Tip:  Put this on peanut butter ice cream for a nod to the all american PB&J sandwich.  Super yummy.    You'll thank me.

Berry Sauce

1 c. frozen berries
1 1/2 - 2 T. maple syrup
1/4 c. water

Put all in a saucepan over medium-low heat and bring to a simmer for 5-10 minutes until the berries are soft.  Remove from the heat and let it cool a bit.  Use an emersion blender to blend it.

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Comments:
The original recipe calls for only 3/4 c berries.  I used more so it would be a bit thicker.  Your choice.

c = cup
T = tablespoon

I used the following specific ingredients:

• Trader Joe's frozen Organic Mixed Berries Blend
• Trader Joe's Organic Maple Syrup

Pan Asian Noodles

I made up this recipe after we had lunch at Kona Cafe at the Polynesian Resort at DisneyWorld.   I am sure there is an official recipe for this somewhere out there but I like winging it.

I cheated and used a bottled pad thai sauce that I had in the fridge and wanted to use up.  Shame on me.  But it it LOADED with veggies, so I'm okay with my choices.    I'll come up with a homemade sauce next time.  Promise.

Pan Asian Noodles

About 4 cups veggies.  I used:

• zucchini, cut in thin sticks
• carrot, cut in thin sticks
• 1/2 red onion, sliced thin
• Broccoli, chopped
• 1 red pepper, sliced or diced
• 1 green pepper, sliced or diced
• sugar snap peas, cut in chunks
• 4-6 oz mushrooms, sliced

6 oz whole wheat soba noodles, cooked according to package directions

Chopped garlic

Pad Thai sauce

Soy sauce

1/4 c. fresh cilantro, chopped

Optional add-ins:  Chicken or shrimp

Stir fry all veggies with a bit of oil in a wok or large pan.  Add garlic.  Add the soba noodles.  Toss in the pad thai sauce and soy sauce per your personal preference.   Top with chopped cilantro.

Grab your chopsticks and enjoy!

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Comments:

This can be easily reduced or expanded depending on how many are at your table.   

You can also add more noodles if you want it noodly-ier.  That's a word, right?

Whole Wheat Waffles

Who doesn't love breakfast for dinner?    Or you could get crazy and actually make these for breakfast.  This recipe came from 100 Days Of Real Food again.  I have found some pretty good stuff there.  Check it out if you feel so inclined.

This batch made about 8 large round waffles so we had plenty left to put in the fridge to warm up for breakfasts.   We don't have the belgian style waffle iron.  Just the regular old waffle iron.   Pretty sure it was a wedding gift 25 years ago.  Still works!



Whole Wheat Waffles

2 eggs

1 3/4 c. milk

1/4 c. oil

1 T. honey

1/2 t. cinnamon

1/4 t. baking soda

1 1/2 c. whole wheat flour

2 t. baking powder

1/2 t. salt

Whisk eggs, milk, oil, honey, cinnamon, baking soda.

Add flour, baking powder, salt.  Whisk until large lumps disappear.

Spoon on your waffle iron and cook per your iron instructions.

Enjoy with your favorite waffle topping!

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Comments:

c = cups

t = teaspoon

T = tablespoon

Here are the specific ingredients I used

• King Arthur Whole Wheat Flour
• Trader Joe's Organic Virgin Coconut Oil
• Trader Joe's Organic Honey
• Organic Eggs
• Organic 2% Milk

Popcorn on the Stovetop

We used to buy microwave popcorn by the Costco case.  Now we make it instead.  It doesn't take much longer than the microwave.  Really!   We use a 4 quart saucepan and it fills the pan with almost all of the kernels popped.

Stovetop Popcorn
1/3 c. popping corn
2 T extra virgin olive oil.

Heat oil in a large pot.  When oil is hot, add the popcorn (don't forget the lid! ) and shake occasionally as it pops.  Once there are a few seconds between pops, it's done.

Simple as that.

To fancy it up,  drizzle with a little melted butter and toss with salt and parmesan cheese.   You get to control the amount of what you add, not Orvil.  

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Comments:
We've tried a couple of brands of popping corn and we haven't found much difference.

We use Trader Joe's Extra Virgin Olive Oil

Whole Wheat Bread -- Bread Machine

This is the first thing I made to begin my food transformation.  I got the recipe off of the 100 Days Of Real Food website after seeing a link to it on Facebook.    It was about the same time I saw an article about all the store bought breads (and breads used in fast food chains) that contain Azodicardbonamide (ADA).    Hard to spell.  Hard to say.  This ingredient is also used to make foamed plastics.   Turns out it is banned in Europe for food products AND for food containers.   Hmmmmm…….  Ever looked at the ingredients list for a loaf of store bought bread?  Get your reading glasses out.  It's long and the print is tiny.    You really only need about 5 ingredients.

Sure, I love a peanut butter and jelly sandwich on squishy white bread as much as the next guy.  But it's not my daily bread anymore.  

My daughter Alison really likes this bread.  She prefers it over the store bought ADA-free breads we have tried and says it goes especially well with her salami and cheese sandwiches she packs for her lunch.  I know….salami…..baby steps.  That's a story for another day.  I'm no fanatic--just making a changes where we can!

This is a dense bread (but not dry) so I ended up buying an electric bread knife for easy slicing.  Check the capacity of your bread machine, too.  Some machines only work with a max of 3 cups flour.  If that describes your machine, get your calculator out to reduce the amounts.  Or do them in your head and make your math teacher proud.  Or get your credit card out and order a bigger machine.


Bread Machine Whole Wheat Bread

4 1/2 c. whole wheat flour
1/2 t. salt
1 1/2 c. warm water
1/4 c. honey
2 T. Olive Oil
1 packet or 2 1/4 t. active dry yeast

Follow the directions on your bread machine for ordering of ingredients and baking

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Comments:

• I ended up weighing the flour on my food scale instead of using measuring cups all of the time.   I use 1 pound 5 3/8 ounces for each batch
• c = cups
• t = teaspoon
• T = Tablespoon

Here are some of the specific ingredients I used:

• King Arthur Whole Wheat Flour
• Trader Joe's Organic Honey
• Organic Extra Virgin Olive Oil or Walnut Flavored Olive Oil

Let's Get Started!

I. Love. To. Eat.    That's no secret!  I also love to cook.  Usually.    So that works out well.

Being in the kitchen makes me happy and cooking is my way of telling my family and friends that I love them.   I'm Norwegian and reserved with my emotions.   Rest assured, when I make something for you, it's my way of saying I love you.  'Nuf said.  Uff Da.  Let's move on from the mushy stuff.

I've never written a blog and have read very few, so I really don't know what I am doing.  Yep, I'm new here.     So, why am I here?   I wanted a way to document my food journey with recipes, pics and comments to help me me remember what I really liked.   This seems like a better idea than my spiral notebook.  And, I guess if anyone else stumbles upon this blog, well…maybe you'll find something you'd like to try.

I  have become increasingly more interested in trying to cook with real ingredients.  For me, that means cutting back on processed foods and trying to avoid GMOs, food dyes, and ingredients that sound like they belong in a chem lab, not on your plate.    That said.....

DISCLAIMER ALERT!  There will be recipes that just doesn't meet the principles above.  Some recipes are just too good to lose.  This blog also serves as my recipe repository and I want to be sure to hang on to some good ones even if they use ingredients that should be limited.  Consider it a treat if you make it or just skip it if it ruffles your feathers.

Pictures are obviously not professional--just using my iPhone here!