In a Nutshell

     I think I quote movies too much. Or I think in quotes. Or something weird like that. My first thought as I was going to relay this past few weeks “in a nutshell” to you was the one Austin Powers gives all curled up on his bed yelling, “This is me in a nutshell, help help! How did I get into this nutshell?!” I know. Strange. But I really feel like I am quite literally IN a nutshell to. I will spare your interest as to What type of nutshell it actually is!
     So life is cruising along. I am all over the board constantly with eating healthy. I love it. My family doesn’t so much. Neither does my schedule, as in, I do not always have time to make vegetarian lasagna from scratch kids. Sometimes not even a super nutritious breakfast, we’re talking cheerios baby. (I am pretty sure it qualifies as healthy in this day and age right?) All depends I guess on who you talk to. I am very split between mostly veg, and this newer mindframe of “heck yeah animal fat! (so long as it’s grass fed!)” Which p.s. isn’t cheap either. Are these healthy doctors in bed with the supermarkets and quick food industry or what?! Ugh. On a lighter note, I still love food each and every day, so thats good. Kids are crazy as ever, but it is summer, no excuse for not blogging right? Plus I really need to hone in on my writing skills, as I have FINALLY decided on a major. PERMANENTLY! (Hold on to your seats! Anyone who knows me will realize this is an amazing feat. If not a miracle. It’s only changed 312 times in the last need I say how many years since I graduated?!)
     English. With a creative writing emphasis and art history minor. That way I can teach if necessary and write when desired. More on that later. AND, I begin Yoga teacher training in August! I am SO uber excited. Thanks hubs for going back to school so I can too! At this rate, I just may graduate with my kids! HA!
     So, my littlest is trying to walk (yeah he is only 8 mos old) and the boys are crazy as ever, and then here is me saying this is not quite all of them, I wonder when we should have another! Agh! In all seriousness, I love being busy, so why not?! On an even more important note, I am actually cooking one of my new favorite recipes AS I WRITE, so what a fitting time to blog all about it? I got this recipe from a fabulous gal out in St. George, UT at a Bosch cooking class of all places, and with her permission I am sharing it will all you lovely folks! It is sooo easy, refrigerates great, and is meatless, effortless, not tasteless, and.. um... money-less (cheap!), low fatless, and virtually potless! No wonder I love it!

     Penne With Broccoli and White Beans
       Courtesy of April Fazzini, from Creative Cooking with April

3 bunches broccoli (about 4 c)
1/3 c extra virgin olive oil + 1 tbsp
3/4 pound (350g) whole wheat penne pasta (I just use the 13.25 oz box)
1 tsp crushed red pepper flakes (opt)
1 tsp fresh ground black pepper
8 cloves garlic, peeled and minced (that pre minced garlic is GREAT too!)
2 tbsp fresh oregano (or 1 tbsp dried if needed)
2 15 oz cans cannellini or other white beans, drained
4 oz crumbled feta cheese

Bring a large pot of slightly salted water to boil, adding a drop of olive oil to keep pasta from sticking. Once boiling, add pasta and set timer for 8-10 min. Rinse broccoli and cut florets off. When pasta has 3 min left, add broccoli to pot with the pasta and keep cooking. Drain pasta/broccoli and set aside. In the pot used for the pasta, heat the 1/3 oil, 1/2 tsp salt, red pepper flakes, pepper, oregano and garlic stirring constantly for about 2 minutes. Add the beans, pasta and broccoli, stir. Reduce heat to low simmer for about 2 min. Mix in feta and serve!

The Chicken is Optional...

     Hi friends! Long time no see. Or talk. Or share. Whatever! So, we have been out of town twice in the last two weeks, the hubs has been gone and back, and I am happy as clam to be home doing nothing but little bits of yard work, NOT taking care of ANY puppies (we decided to sell them all), eating food, and NOT worrying about everything I put into my mouth. Why is this? Where is my new found wisdom to once AGAIN reduce (my time spent) reuse (whatever I have in my fridge) and recycle? Okay, recycle might not really apply, (other than to recycle the packaging I pull food out of) but hey. Experience. And demand, as in, my life demands I cut the extra work and stick to the basics! This last month has just taught me that there are a million and one new foods or ways to eat them out there, and as much as I enjoy learning about each one of them and finding new exciting ways myself to utilize them, I am severely lacking in time let alone creativity. My list of 5 basics? (and this is coming a LONG way baby from where I was 1 year ago)
     1. Pure; eat as pure and clean as you can get. Water, bread, boxed foods, whatever. Try to keep them as much to their original form as possible
     2. Less; eat as little meat in a week as I can. Nothing specifically wrong with it, it all just depends on what you read of course. Personally I feel better when I eat less, and I spend less too! skip meat at lunchtimes, go for the organic once a week if you can, and EAT MORE BEANS!
     3. Even less; Dairy, watch it if you can. Stick with hormone free, organic where you can, mostly un processed etc. (pure butter, basic simple cheese once in a while, that kind of thing) Also less money, less hormones etc, and of course less fats and such. I don’t worry about this as much with my kids but I just try to get back to more of the other good stuff and less of the animal fats.
     4. SMOOTHIE! yup, I am convinced that a raw veggie/fruit smoothie a day keeps the Dr. away.
     5. Sweat; as in don’t sweat it. Even the pediatricians are now telling moms not to worry so much about what your child gets everyday, but what they get every FEW days. So today might be out the window, but tomorrow we’re going for gold!

Now that I have once again preached to the choir, I must add another quick reference as to why. As in, my frame of mind when deciding to spout food nonsense again. It is because I have found everyday brings so much, and so much that is new and great, I cannot stress about things anymore. Not that I did that much to begin with, but it just isn’t worth it to me to slave over a bean and rice lentil casserole thing with hidden veggies painstakingly chopped as fine as I could muster the time and attention to incorporate,  all for a few bites, obnoxious gagging motions and at times even tears later. Kids will get used to it if is a lifetime of change, and I teach them moderation while they enjoy life too! I’d like to think a cheeseburger really was invented for a reason, and that our tastebuds should get their own opportunity to enjoy food without guilt. So maybe you will only hear from me once in a great while when I share my newest find and fav, some is still better then none! And we can all go on living our great lives of accomplishment, with a little side dish of  nutritious-ness to boot.  


This recipe is from a friend I just made out here, I added to it of course, but I SO love this for the ease, the different ways to serve it, and that it totally qualifies as one of those yummy meals you can make at the beginning of the week and eat as fab healthy leftovers throughout the week with out much work.


Spinach and Chicken Pasta Salad


Sauce;
1/2 c sugar
3/4 c soy sauce
1-2 Tbsp dried chili flakes
2 Tbsp sesame seeds
1/8 tsp allspice
1/4 c rice wine vinegar
1/2 c canola oil
3 Tbsp sesame oil

Whisk til completely emulsified. I actually soaked the chicken breast in a few tablespoons of this, then sauteed the chicken up.

1 lb angel hair pasta cooked and rinsed
1 lb chicken breast (I used WAY less, as in maybe 1 large breast) cooked up and chunked

Toss all above with the sauce. Serve with chopped fresh spinach, matchstick carrots and bean sprouts (all in convenient bags in the store!) Keep the fresh ingredients separate so you can pull it out and throw it together anytime during the week.
For a tasty and hot mid-week lunch idea, add 1 Tbsp of peanut butter to the noodles and give them a quick zap in the microwave to heat. Then stir it all up good and add more fresh veg for the the top. Makes kind of a quick Thai noodle thing.
Enjoy!

Roasted Red Beet Salad

     Life can be sweet and simple...even in the winter! I haven’t much to say, life has been too crazy and I hate to repeat out loud some of the thoughts and inner wars over just about everything, from sleep, to eating, to rinse and repeat, I am fresh out of words. At least for today!
     On an exciting note though, my little chihuahua just had her first litter, (6 of the 7 made it, and 5 of them are girls, so we are super happy and grateful!) and I have decided there is much to celebrate. This is a delicious recipe I enjoyed at a restaurant and since I couldn’t go out to eat it, I thought I would try to duplicate it myself at home. I love how quickly it can come together, and yet how complex some of the flavors intertwine. It makes for a super yum wintery salad that even some of the most sensitive pallets may actually enjoy!

Roasted Red Beet Salad

2-3 medium red beets
olive oil and salt for coating beets
9 oz arugala
5-9 oz mixed greens
1/2 c dried cherries, cranberries, or cherry flavored cranberries
1/2 c. walnuts crushed lightly coated in 1 tsp butter and 1 tbsp maple syrup
1 small package goat cheese crumbles
1 recipe honey balsamic vinaigrette


Wash and trim beets (leave peels on). Coat beets in olive oil and salt, place in a baking dish sprayed with non-stick cooking spray. Place in a pre-heated oven at 400^ convection or 425^ regular and bake for about 30 min. While baking, make sure salad and arugala is washed and ready. Put crushed walnuts, butter, and maple syrup in a microwave safe bowl and cook for 2 min, checking and stirring after 1 min and then every 30 sec. Microwave longer if not roasted to your liking, just be sure to stir probably every 20 sec instead...(nuts brown super fast at this point) Make honey balsamic dressing. Once beets are done, peel and cut into 1 1/2 to 2 inch chunks. Put salad together on a long plate with greens on bottom, and all other ingredients sprinkled throughout. Drizzle desired amount of dressing on top, and viole!

Honey Balsamic Vinaigrette

1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar (I happened to use a regular tbsp from your silverware drawer if that makes a diff)
2 Tbsp Honey (same as above)
Healthy dash onion powder, garlic powder, pepper, salt, and ground mustard (or small squirt wet mustard if that is all you have)


Whisk all ingredients together until totally emulsified. Top any salad, but the one above is GREAT!

Pass MORE of the pumpkin please!

    This recipe I confess is apparently a repeat...I just searched my archive and saw it way back at the beginning. However, it is so very good that it is definitely deserving of another print, especially as it is so very fitting to the season. Without any further adieu, my most favorite and might I add ever popular pumpkin pie recipe. It is crustless (save on the carbs, heaven knows we all need that over the holidays!) and even the most determined self proclaimed pumpkin pie haters have been converted to the way of the crustless pumpkin pie...

     Mom’s Famous Crustless Pumpkin Pie


1 1/2 c. sugar
4 eggs
4 Tbsp butter softened
2 13 oz. can evaporated milk
1 tsp salt
1 c. Bisquick Baking Mix
2 15 oz. cans Pumpkin (or the equivalent of 4 c. fresh or 1 large 29 oz can )
2 tsp. pumpkin pie spice
4 tsp. vanilla extract


Preheat oven to 350^, spray 4  9” pie plates evenly with a light coat of cooking spray. Beat all ingredients in a large bowl till smooth. Once pie plates are evenly filled, bake until golden brown and an inserted knife comes out clean, about 50 min - 1hr depending on your oven. Let set for 10 min or so. Serve with homemade whip cream or vanilla ice cream. 


P.S. This recipe can easily be cut in half for only 2 pies. We go through ‘em like crazy though, so I always make up the whole batch. Also makes a GREAT quick breakfast. You do the math, the ingredients are no more “sugary” etc than breakfast cereal, and kids LOVE it! Serve with milk instead of ice cream and your kids just may sing to you the favorite...Bill Cosby style... morning music of    “Mom is great, gives us...Pumpkin Pie!"

Don’t let the Goat Cheese get Ya...

     That’s right! Don’t let it intimidate you either! At approx. half the calories and fat for just the regular goat cheese too (try 80 calories and 5 g fat per 1 oz. vs. 80 FAT calories and 9-10 g fat per 1 oz. of oh so yummy cheddar cheese) this is quite a delicious treat to add flavor variety to all sorts of dishes. Today’s special? Farmer’s Market tomatoes served up Caprese style. At least that was what they called it in the restaurant, so I will make my version the with the same name too. Ultimate fav about this one? Not only is it so rediculously easy, but a major crowd pleaser, can double as just a side dish vs. appetizer, AND it tastes GREAT too.  Check out the bottom for another quick summer lovin’ but no oven “dish” perfect from those extra summer peaches you may not know what to do with too...


     Tomato and Goat Cheese Caprese

1 large heirloom tomato
2-3 sprigs basil, torn
1-2 tbsp goat cheese crumbles
5-8 pitted Kalamata olives
olive oil, balsamic vinegar and salt and pepper for drizzling

Slice the tomatoes and arrange on a platter, sprinkle torn basil, goat cheese crumbles, and olives. Drizzle olive oil, vinegar and salt and pepper and POOF, you are DONE!

     Grilled Peaches

2-4 peaches sliced in half and pitted
olive oil
balsamic vinegar if desired

Rub the peaches in oil, grill on a hot BBQ for 3-5 min. per side (make sure not to char ;o)
Serve with an extra splash of balsamic if desired.
PERFECT for a BBQ dinner one night, or as dessert with a little beat of cheese or cream to end an oh so good meal.

Jamaican Me Crazy Sweet Potatoes

     This dish is dedicated to my kids...mostly because they do make me crazy, but the contents of this meal pretty much rock in my book and are a little like my kids. Spicy, zippy, sweet, colorful, and the perfect blend of what really makes a dish de-lish. It can even totally pull off a summer or a winter dinner fix. I got the idea from the restaurant Claim Jumpers that I used to go to in Vegas with the hubs back when we had more money and were trying to wooo (sp?) each other. Then I found a version I liked on the internet, and altered it to my specs. Basically it is a baked sweet potato slathered in a sort of jamaican style jerk seasoned chicken and topped with some super yum mango salsa and a little drizzle of honey. You bet your boots it is too good to be true. And for all of you that just may be bored with what else to do for dinner, this one def. qualifies as a winner, and super easy meal that is even kid friendly (we just skip the spicy salsa and viola!)

     Check it...http://whiskedawaycooking.blogspot.com (also another great site for some fun recipes and cute stories of cooking in the kitchen)

Important Note; I will re-type below for the “just in case purposes”. Also, she calls for Papaya, I used mango since I have a ton from the farmers co-op here. I also did not use as much onion, basically cut it to 1/4 of an onion plus a small shallot because I HEART them...also used half a red pepper and a whole fresh jalepeno for serious kick. Adjust your amounts to fit your needs though and maybe even prepare earlier to sit for a few hours! I did at lunch while kids were eating (also letting the chicken marinate) so dinner was a snap once I threw it together. Love it.






Jamaican Sweet Potato

2 sweet potatoes (try to get the kind with orange flesh--they might technically be yams), baked until the skins are crisp and the flesh is tender (poke holes in the potatoes, spray with cooking spray and sprinkle with salt, cook directly on oven rack)

1 small white onion, diced (or 1/4 plus a shallot)
1 red bell pepper, diced (or 1/2)
1 large handful cilantro, chopped
1 fat clove garlic (or two small), minced
8 slices jarred jalapeno, minced (or one fresh one diced)
1 papaya (~1 lb), diced (or one mango)
2 tbsp lime juice (used 1 whole lime)
1 tsp salt
1 tsp pepper
(mix all these together, refrigerate until needed)

2 6-oz chicken breasts, cut into bite-sized pieces
1 tbsp onion powder
2 tsp dried thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp ground allspice
1 tsp black pepper
1/8-1/4 tsp cayenne
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
(mix all spices together, coat chicken pieces w/extra virgin olive oil then the spice mixture, you can let marinate til ready to use, then cook chicken in skillet w/a little more olive oil)

butter
honey
green onions

To assemble:
When potatoes are done, cut them open and add about 1 tbsp butter (optional); top with salsa and chicken; add green onions; drizzle with honey

How to make any green smoothie yummy

     Hi there and welcome to tip #82907. Seriously though, when my mother in law tried this little trick on me, I not only thought she was joking but turned up my nose. To my pleasant surprise she was right about getting some super green veggies in a shake, and I even learned a thing or two (after experimenting with new versions of super green smoothies all week) about how to make just about any combo of fruit and vegg taste good when pureed together to form some little punch of compact nutrition. Check it out...

One Version of the Super Green Shake

1 1/2-2 c leftover green salad from dinner (yes, cucumbers, tomatoes, even a little red onion doesn’t hurt!)
1 banana
1 apple (pear is a sweet substitute too!)
large handful any variety frozen fruit (my current fave is Costco’s smoothie mix complete with peaches, strawberries, melon and blueberries)

1/2 c. vanilla lowfat natural yogurt (try Mountain High Vanilla Lowfat Yogurt, mostly natural sweeteners and no RBST hormones. Super yum too!)
1/4-1/2 c juice or water depending on ingredients. (The little cans of pineapple juice are a cheap and yummy way add pineapple to a morning smoothie, especially one that might have onion etc in it, orange juice is great too)
Puree the heck out of all the above ingredients. Even the kids will love it! Makes over 4 c at our house which is enough for the 3 kiddos and me and the hubs.


The real beauty of this is how flexible it is. Don’t have frozen fruit? Add ice and a half can of peaches, or some leftover strawberries. No leftover salad? Try with handfuls of spinach, spinach and kale, even spinach and raw zucchini or squash. The key is the banana, and in my opinion the yogurt. You can use a little milk if that is all you have, make sure you use juice for the sweetner if you do though. The frozen fruit or ice goes a long way to chill and help with palatability. Experiment a little on your own and find your personal fave. Drop me a line if you do, tell me how it passes the kid test (mine think green drinks and funny colors are cool luckily!)
Truly, this is a perfect start to your day! Add a piece of multi-grain toast (or in my case 2 bowls of cereal!) and you are good to go. Enjoy! (And thanks mom for making me a believer!)

Quick Summer Orzo Pasta

     Or maybe even fall, winter, or spring pasta. The point here is it is easy, light and feels like a pasta dish perfect for summer. Whatever the season, try this little number on for size and see how it fares at your table!

     Quick Summer Orzo Pasta

1/2 of a 1 lb. box of orzo
2 14 oz cans chicken broth or 3 c water and 2 heaping tsp chicken bouillon
1 scallion finely chopped
2 cloves garlic peeled and popped (use your knife and press the blade horizontally with your palm to “pop” the garlic without cutting it up)
3 tbsp pine nuts sauteed till lightly browned and fragrant
2-3 large handfuls washed and finely chopped spinach
1 large handful cherry tomatoes halved or left in tact if small
olive oil and butter to coat the pan
parmesan cheese and fresh cracked pepper to top

Bring the broth or water and bouillon to boil (you may only need about 3c. of the cans, reserve extra or set aside incase more needed for orzo) Add orzo and follow directions on package for cooking times.
Meanwhile, brown your pine nuts. Set aside. Bring olive oil and butter to melt and lightly bubble in a 12 inch or larger saute pan. Add diced scallions and garlic cloves. Cook for 1-2 minutes till lightly browned. Add cherry tomatoes. Saute a little longer with spinach till wilted. Remove from heat, add orzo when done...(if there is too much extra broth, drain it. Otherwise a little wet adds to the “sauce” in the dish) Stir slightly to incorporate vegg. Add pine nuts, Serve with fresh cracked pepper and a little parmesan cheese if desired. Delish!

Another Glorious Avocado Recipe

     And it is paired again with chocolate too! One can NEVER loose there... This is also a recipe I had found some time ago while researching for that healthy baking class I held. The cupcakes are absolutely delish believe it or not. Quite moist and light even (but rich if that isn't too much of a contradiction) ANYWAY... enjoy! Also, check out Jessica Seinfeld's Book, Decepetively Delicious (Deceptively Delicious on Amazon) for another fun version of Chocolate Avocado Cupcakes. This is the one I just love to use and re-use though!

Glazed Chocolate-Avocado Cupcakes

(from the Sept. 08 Vegetarian Times)

Cupcake;

1 ½ c. white wheat flour

¾ c. unsweetened cocoa powder

1 tsp. Baking Pwdr.

¾ tsp. Baking soda

¾ tsp. salt

1 avocado pitted and peeled

1 c. pure maple syrup

¾ c. plain soymilk

1/3 c. canola oil

2 tsp. vanilla

Glaze;

¼ block soft silken tofu (from 14oz container) drained and patted dry

3 Tbs. pure maple syrup

½ tsp. vanilla

1/8 tsp. salt

4 oz. semisweet chocolate melted

Whisk together flour, cocoa powder, baking pwdr., baking soda, and salt in a bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, blend until creamy. Whisk avocado mixture into flour mixture. Spoon into prepared cupcake pan (w/liners works better) and bake ≈20 min. until toothpick comes out w/few crumbs. To make the Glaze, blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture. Transfer to a bowl and dip cupcake tops after cooling.

Yummy Kale Shake

     Kale Shake you say? Yummy? How can that be? Thanks to my sweet sister in law, this little green goddess is not only delicious, but good for you! Try it for a nice late sunday morning pick me up. Don't be shy, give it a go this weekend! You'll be glad you did. And you won't even need to drink a V8 to get those good veggie results...trust in the power of the green super foods!




     Super Green Kale Shake Yumminess


2 stalks Kale
2 - 3 large handfuls spinach
1/2 - 3/4 c fresh pineapple (canned with juice works here too)
a little juice of whatever kind you have on hand for liquid (or water)
Yogurt if you like it more creamy
4 + ice cubes


Add all ingredients to your blender (make sure vegg is washed!) Smooth-ify to desired consistency. Give a little taste and add more pineapple or juice if not quite the sweet you would like. Add more greens if you are even more brave! Either way, enjoy the pick me up...

Quick Kale Saute

     Got this idea from several sites suggesting to cook Kale like you might most southern greens. I improvised and used leeks and fresh bagged spinach to make it go farther and add interest. Turned out super yum. Check the salmon (can you tell this is my favorite fish?!) recipe we served with the Kale. Also very quick to prepare, and quite tasty, the kids LOVED the crust! Now I am wondering why I ever gave Kale such a bad rap!



     Quick Kale Saute


1/2 to whole head of kale (depends on number serving!) washed and very thinly sliced
1 large leek thinly sliced till you reach the top tougher green parts
2 large handfuls fresh washed (bagged is easier too!) spinach torn or thinly sliced
Olive Oil
minced garlic
salt and pepper for flavor


Heat a good 2 Tbsp to 1/4 c olive oil in a pan till very hot
Add 2 tsp of minced garlic (I love the jar kind for convenience, add more if you like it even more garlicky!)
once starting to brown (30 sec to 1 min) add the kale and leeks. Let saute for 2 min or so on each side, add the spinach and saute another 1-2 min. At this point you may need to add a little water to replenish the fluid and steam the vegg a little. Cover for 1 min or so, then turn off and move the pan to sit till ready to eat. A-MAZING!




     Easy Pecan Crusted Salmon


1 lb fresh salmon filet
salt, pepper, garlic seasoning mix, olive oil
Enough Pecans to make about 1/2 c crushed
2 tsp brown sugar
1/2 - 1 tsp butter


We buy the salmon that has the skin still, no big deal, but make sure you rinse the fish under fresh water and pat dry. Place on a lightly sprayed piece of foil large enough to wrap the fish inside a baking dish to ease in transfer. Preheat oven to 350^. Rub with a little olive oil to allow seasoning to permeate fish better. Sprinkle with garlic seasoning mix if you have it; or use the salt, pepper, and just garlic if you don't, adding a little rosemary and thyme for added flavor if you prefer. Use a fabulous blender or chopping apparatus (like Gary!;o) to grind those nuts down finely. Add the brown sugar and butter with a fork and cut the butter in till well incorporated. Top salmon, close foil, and bake for about 15 min, then open the foil and turn on the broil till well browned and carmelized, about 3-4 more minutes.
Serve with some of those garlicky greens up top, some brown rice pilaf or new potatoes for extra tasty goodness!

Kale Krazy?

Kale Krazy: Roasty Toasty Roughage

Yup you better believe it.

Kale is the hot delicious and actually I should restate it as "so fresh and so clean clean" ingredient of the week. Check out this guys take on roasting kale. Now I'm a believer too. My fav healthy foodie Dr. G seriously recommends this way of toasting up the often overlooked vegg, but I was unwilling to negotiate my love (or should I say lack of love) for this bitter green. Except in a good turkey meatball soup. Yum-e. Otherwise...forget it. This week however, I am determined to make you all lovers, not fighters of the kale movement. All starting today. It is a good day after-all.

Fresh Ingredient Monday

     Just to keep things interesting, as if my life were not already so...(hey I gotta get it where I can) I have decided to present a new ingredient for cooking each Monday, whether I use it that day in cooking, or used it during the week. (Most often I am sure on the weekend!) Yup, that will keep 'em coming back for more (and me striving to have an actual goal to progress toward each week!) Let's get a fresh start then!
     Today's Ingredient; AGAVE NECTAR (from http://www.allaboutagave.com/)


While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water."

The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Now, due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.

Where Does Agave Nectar Come From?

Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera.
In many regards agave nectar bridges the gap between real and artificial sweeteners. While it has all the useful properties of real sugars, its lower glycemic index helps protect against health risks associated with higher glycemic sweeteners.
Agave nectar can be used in many more applications than artificial sweeteners, while also producing more palatable results. Since it is composed of real sugars (fructose and glucose), agave nectar performs admirably in the kitchen and bakery. It matches refined sugars in all the qualities mentioned above, serving as a browning agent, a humectant, a softener, and a preservative. 




SO, what glorious recipe did I create with this hot little commodity? Try these good morning muffins on for size!


P.S,: A word about Mueslix; for any of you who don't know, Mueslix is a cereal containing (usually) various grain flakes, chopped raisins and dates, oats, sliced almonds and maybe a light sweetner. I grew up on the stuff, we were introduced to it in Germany and used to make it ourselves for years afterwards. I chose this cereal because all the ingredients are great in carrot cake and they would be perfectly  proportioned for these muffins, especially since I personally only like a little texture while I am enjoying a great carrot cake. If you can't find it, sub in the above ingredients in your own preferred amounts.




     Glorious Carrot Cake Deliciousness Morning Muffin Madness (or Morning Carrot Cake for short!)


3/4 - 1 c Mueslix breakfast cereal
1/2 c quick cooking oats
1/2 - 1 c fat reduced buttermilk (or half buttermilk half unsweetened applesauce)
2 c unbleached all purpose flour
2 tsp baking soda
1/2 c brown sugar (not packed)
1/2 c agave nectar
1 tsp. vanilla
2 eggs
3/4 c canola/vegetable oil
1 c finely shredded carrots
1/2 tsp cinnamon
dash ginger, salt,  and ground cloves
1/2 c white chocolate chips


Crush cereal more fine, mix with oats and buttermilk (I used half buttermilk half applesauce because that was all I had, but I really liked the flavor too!) Let set while mixing other ingredients (for a total of 5+ minutes at least) Mix eggs, vanilla, and oil. Add sugar and agave. Sift flour, baking soda, and spices/salt together, then add to wet ingredients. Preheat oven to 350^ and spray muffin tins while waiting for wet ingredients to set longer. Add carrots and cereal mixture to wet ingredients. Mix in white chocolate chips. Spoon into muffing cups till 3/4 full. Bake for about 20 min or till toothpick comes out clean. Should make 18, enjoy!

Thanks hubs

     Don't you love it how on a particularly emotional day (I won't mention of course who was the cause of most of the turmoil...) your significant other or even someone else special in your life will come through and totally make the day at least end better? Well thanks to the old husband, that is exactly what happened. After that long and stressful day, compounded by a few or more taxing conversations about money, kids etc. he managed to pull it all together with even more sit down time...maybe a little crying time, and YES, a Weinerschnitzel Chilli Cheese Dog.
*sigh* Life was most sweet again. SO, by a quick raise of hands out there, lets see who has a secret chili dog passion? Anyone? No? What about you, over on the left, trying to hide behind that hat...yeah I saw your hand. Any other late night craving secrets? Do tell. I love to swap juicy stories (and when I say juicy, I mean "where's the best place around here for a seriously juicy and amazing burger?!") You may not call that healthy, but I am pretty sure that mental health definitely qualifies as a key component factoring in on your overall daily health quotient. AND, the naturally occuring endorphins from such food eating bliss are sure to create such a rush, thereby aiding in increasing one's metabolism, consequently expelling the unwanted fat promptly and producing an overall cleansing affect on the body that might not have even been experienced without the said chili dog. Yeah...or something like that! The real beauty of this happy hour hot dog was that it really was a happy hour for it...after a few tears, mommy and daddy time, NO interference from the TV, and trying to get settled in bed we were back to our newlywed tricks.
 Don't sit there blushing like you don't know what I am talking about. 
Anyway, food was something that brought us together (you know, the whole "hey, you like food, I like food, we should make out" thing). Seriously, though. Since there wasn't a Del Taco around for those ever delectable chicken soft tacos or bacon double del's, we settled for the dog at 11pm and proceeded our late night talking and laughing ritual, just like the old days, til well past midnight. Maybe you folks are more fun and do that regularly. I am pretty sure we hit our middle age hump long before now...so the buzz is still keeping me afloat today. And just to add sweet sticky icky sugary gooey syrup with whip cream and a cherry on top...I found leftover pine nuts in the cupboard today due to a seriously zealous packer of a husband who lugged them in his weighed down and no air-conditioned car all the way from California. i think I'll keep him. And what a good thing it was too, because I threw together an amazing Chicken and Rice Pilaf Salad that would not have been complete without it. So go on, laugh at the anti-blogger who now posts all my most intimate of intimates out into cyberspace (what comedian was it anyway who said blogging is just a glorified diary and that we used to hide that behind lock and key underneath your mattress!) Kick back and chuckle that I am no longer able think rational thoughts about my day without turning them into some headline for my next post. Get a good giggle out of the fact that I did name my Blender 'Gary'. Whom I might also add has become such a favorite of my 5 year old that he informed me today that 'when I am super old like grandma (sorry mom) and he is a daddy and has kids he will take my blender so he can use it'. I promptly responded with "Just because I am old doesn't mean I won't still use it, or even share it with you!" to which he replied, "Well then when you are asleep I will sneak into your house and steal it away and you'll never know!"
Kids say the darn'dst things don't they?
I tried to fool him with the old, "well I'll get an alarm that goes off when you sneak in my house" technology response and he just threw his head back and laughed, ever so  cynically might I add. How do you even respond to that? Maybe we'll hold a contest at some point and I can just will Gary to the winner. Seems fair. And since I am still so high off of a good night lack of rest and a yummy satisfying lunch, I figured it was time I share my lunch-time easy idea with you, so enjoy the salad and maybe even some late night food raids of your own,     
just for sanity puposes.

     Chicken and Rice Pilaf Salad

• 4 chicken breast tenders (or 2 chicken breasts) or Tofu (optional) cooked in a saute pan with a little olive oil and italian spice, basil and garlic, or whatever else suits your fancy. Be sure to add salt and pepper.
• Leftover rice pilaf, homemade pilaf, or any other plain leftover grain such as quinoa, barley, brown rice etc (basically whatever might be in your fridge or could quickly cook up. Try the 'Near East' brand of quick foods as it has no msg, and great ingredients.Warm it through if using a leftover.
• 1/2 - 1 whole summer squash and zucchini chopped into rounds
• 1/4 of a white onion diced
• 2-3 tbsp. pine nuts toasted (or any other delicious nut favorite or even just a nut you happen to have around like walnuts or pecans)
• Mixed greens (salad) and extra olive oil and lemon juice are all optional, see below

After cooking chicken, set aside and quickly saute the veggies. Toss all the ingredients together til well incoporated and take a quick taste to check seasonings. Add any as needed and serve alone or over a nice bed of mixed greens with an extra shot of olive oil and squirt of lemon juice. Delish! Leftovers great for lunch to go. If vegetarian, simply omit the chicken and add Tofu or nothing at all!

State Park entry fee? $6. Bait for fishing?...

     $3. Fishing licenses? Free for military. Tackle boxes and rods through the local "neighborhood fishin'' program? Also free. First ever fish caught + complete exhaustion, sunburn, and a few cuts and scrapes to boot? Priceless!
     Yep, and it was all right here in Texas! I have lived in 'outdoorsy' places for years and never was it so easy to take the kids fishing as it was this past weekend. We even found a $4 spiderman fishing rod at the local Goodwill, (along with our $5 vacuum, and $2 toaster...gotta love it!) The kids definitely loved it too. I'm so grateful they did, because it was a bit of work trying to figure that whole process out! Or to not get lost in the state park and keep the youngest from getting too involved in helping (i.e. getting wrapped up in all the fishing wire, throwing sticks that get caught instead of fish, or even just throwing mud and getting the rest of us dirty!) And although we only caught a measly little carp (sorry, not gonna eat that!) and under-estimated the sun (yeah my middle one looks like a little ripe cherry tomato!) we had a great and fulfilling outdoor adventure that reminded us why it was so important to follow the hubs out here, simply for these little weekend adventures! The culture being as it is out here too, made it quite easy to take the day and go for a sort of "country lake trip'. My next biggest challenge though is going to be staying away from all these country cookin' restaurants and all-you-can-eat chicken fried steak buffets...I didn't realize how big that old southern gene might actually be! It's all I can do not to act on one or more pregnancy cravings (I will totally blame that the whole time I am here!) and send my hubs out for some chili cheese or gravy smothered home fries, or some fantastically wicked BBQ pork ribs or shoot, anything BBQ for that matter! So just to satisfy my need for comfort food today, I have decided to share another recent Shepherd's Pie Recipe (this one was from the Healthy Kitchen book I recommend early in the month of March I believe). Only, as usual, I have a couple suggestions from my personal taste preferences.  Maybe trying the zucchini slices on top of the whole casserole (under the bread crumbs) to brown and sort of crisp up a little more.  We happened to do the recipe without mushrooms or nutritional yeast, but it is my guess that if you can get ahold of those ingredients, do so to add more flavor and depth. And most importantly, try something new and enjoy it!

Vegetarian Shepherd's Pie - Dr. Weil's Healthy Kitchen

Comfort Food, Done Right

     I had the most amazing comfort food experience the other day. Luckily in some ways, since we are have been cooped up in an apartment in the winter here in Denver for the last week+, I have been able to experiment with some new recipes (making them my own) and the cold to inspire me for yummy comfort dishes. The only problem here is that I started a book that I couldn't put down for the weekend, and therefore could not do much else! I love that feeling of accomplishment after a great home cooked meal, 6 loads of laundry down, or even just temporarily neglecting my kids for the weekend to actually finish a book in under a month....*sigh* brings warmth to the soul.

     SO, this amazing dish. Once again inspired by a Dr. G recipe, but I personally changed it up enough so that I am pretty sure I can practically claim it myself! The beans in the dish are called Aduki Beans and here is a quick tidbit about them;
The name azuki is a transliteration of the native Japanese name. Japanese also has a Chinese loanword, Shōzu (小豆), which means "small bean" (its counterpart "large bean" (大豆; Daizu) being the soybean). It is common to write 小豆 in kanji but pronounce it as azuki (ah-zoo-kee). Dry adzuki beans are small dark red, oval beans approximately 5 mm in diameter. They have a distinctive white ridge along one side. Adzuki beans are popular across Asia, particularly in Japan, and are used to make red sweet bean paste. They are also easy to digest which makes them a great ingredient in cooking for those who have sensitivities to beans and legumes. (Ask my dad personally, not only did he do fine the night we ate the dish but he had the nerve to steal my leftovers the next day for work!) They have a low fat, high protein, high fiber (almost 9-13g per cup of cooked beans) and natural sugar content. Lets check out the recipe now...




       Aduki Bean Stew with Cauliflower Mashed Potatoes


Stew
2 15oz can Aduki Beans (you can find them at places like Vitamin Cottage or Wholefoods)           drained and rinsed
1 cube chicken bouillon or heaping tsp. chicken bouillon
1 yellow onion finely diced
2 carrots thinly sliced
1 small to medium leek thinly sliced
half butternut squash, peeled, deseeded and cubed
1/2 tsp cumin
1/2 tsp turmeric
1/2 bunch of curly kale thinly chopped
cornstarch and water for base


Put about 6 c. water in a large stock pot to boil with chicken stock and all the vegetables and spices EXCEPT beans, cornstarch, and kale. Boil lightly for about 10 min or so to start softening, then add the beans and cook for a further 10 min or so til all the veggies are soft. Add the chopped kale finally and about 2 TBSP cornstarch to about 1/2 c. cold water to mix it thoroughly, then slowly add to stew for more of a thick base. Taste and add more bouillon if needed or pepper for flavor.


Cauliflower Mashed Potatoes


Boil about 6-8 medium yukon gold (they are the most buttery delicious) potatoes, cleaned and some peeled, for about 15min or so. Then add almost a full head of cauliflower cleaned and chopped. It will naturally rise to the top. When all the vegg is soft, strain the cauliflower off the top and puree it. Mix your potatoes with a hand mixer, then add the cauli puree, about 2 TBSP butter and milk, then salt and pepper to taste. 


Serve this entire yummy meal with the potatoes acting as the base, and the stew as sort of a gravy or topping. Be sure to serve together as it is absolutely delish and even my picky 2 yr old ate it! 

Why

     Why is a very important word. Not only does it help one relate to others or create understanding (i.e. Why someone is acting the way the are), but it can also explain a state of learning. For example, the "Why Phase" of childhood. It just hit me the other day that I am going to be in the never-ending, question asking, universal discovery phase for at least, oh- the next 5-10 years of my life. (I feel like I just recounted some prison sentence!) On the subject of understanding however, I have decided to look in retrospect at this last week by asking a few "Why" questions myself;  
Why am I feeling this way? (confusion) Why did we change our plans almost literally the day after we made them (some desperate attempt to remain in control) Why did Adam struggle with his first spanish question ever in the most important interview of his known military career, right before graduation, and thus affect the result of not only that test, but quite possibly the outcome of our future pay grade? (sick irony) Why did I dye my hair dark dark brown with fantastically 70'sish bangs? (I found out I was pregnant a few weeks ago and I thought this would be "easier", plus I got bored) Why do we still not have orders that will allow us to schedule our move that needs to be complete in exactly 1 week and 6 days because we already signed paperwork to sign out of a house that we will no longer be in come 2 weeks from now (Life can stink, people don't do their jobs, and sometimes it is just not fair) and of course on a more important philosophical note, Why do bad things happen to good people and thus good things happen to bad people (Again, life stinks, people can make their own choices...yadda yadda....the Gods must be crazy etc)
     So, what brings me to such a deep and introspective point in my life? Could it be that this whole move was seemingly dependent on this new little life we were so graciously and un-expectedly blessed with? Could it be that we have had more learning experiences in this last 6 months than the last 6 years of our marriage? Could it be that the Gods MUST be crazy, and thus even laughing at us and more specifically me at this very moment of thoughtful contemplation? And why wouldn't they laugh? Haven't we all laughed at others or our own children as they sort through the mysteries of life, not in a maniacal way (hopefully, if so you may need medication) but in a completely humane and personally relatable way, that is meant to bring compassion and a lightness of heart that could soften even the most hostile of environments? Alas, it is more for my own good. What are the words to that song from Anna Nalick, "2 am and I'm still awake writing a song and if I get it all down on paper it's no longer inside of me threatening the life it belongs to" (or something like that) I have found an outlet now, and other than the food that I love to experiment with and make, it's this new opportunity to write that has been most satisfying.
     And with that, I am going to add some completely satisfying dinner recipes for you to enjoy. While I am not guaranteeing that they are very healthy or nutritious in terms of fat and calories much less veggie content, they most certainly are gratifying comfort foods that will satiate your pallet, appease your appetite, and fortify any sullen spirit.


     Chicken Alfredo con Broccoli


1 pint heavy cream of whole milk
1/2 c butter + a little more for the pan 
1/2-3/4 c parmesan cheese
1 tsp garlic powder or more if desired
salt and pepper to taste, other seasonings for chicken
8 oz fettucini noodles cooked and drained
4 chicken breasts
1 crown broccoli or steamer bag of broccoli
olive oil for pan


Heat saute pan over med-high. Add a little olive oil and butter to coat pan. Cook chicken breasts with a little garlic and onion powder, salt and pepper (or other desired seasonings) for about 3-4 minutes per side til no longer pink. Drain pan and set chicken aside to rest (this is major, don't cut it up for at least 5 minutes). Combine butter and cream. Simmer til melted, add parmesan and garlic, and simmer for another 15-20 over low. While simmering, cook and salt broccoli in a saucepan of shallow water over med. heat til soft (or use those fantastically economical and time saving steamer bags of broccoli from Birds Eye in the microwave, awe-some). Make sure you cook the fettucini in the meantime. Chunk chicken into bite-sized pieces. Toss pasts lightly with sauce, chicken bites and broccoli. Serve Hot, with extra parmesan if desired. Tip* a little cream cheese added to the sauce will thicken and add more substance to the alfredo.


     Easy Chicken Pot Pie


1 box ready crust with 2 pie crusts (or your own recipe)
1 can cream of mushroom and 1 can cream of chicken soup (opt for 99% fat free)
any left over mixed veggies (also a great use for Birds Eye steamer mixed veggies)
Optional; 1 diced potato and onion, any addt'l mushrooms
1 can chicken or leftover cooked chicken
salt and pepper to taste


Cook potato and onion in a saute pan til soft. Add mushroom if using, chicken and vegetables. Heat through, and add cans of soup and mix thoroughly. Place a pie crust in a 9'' pie pan, prick the bottom a couple times. Add the mixture, place addt'l crust on top (or fill the pie plate without a crust and only top with a crust to save on calories) Bake at 425^ for about 20 min or til crust is golden brown. Let rest a few minutes if you can! Kids love this topped with cheese


     Sweet and Quick Turkey Meatloaf


1 lb ground turkey
1/2-1 c pureed leftover veggies (usually tomato, broccoli, mixed veggies, whatever)
1/4 - 1/2 c diced onion (sometimes I blend this as well for ease)
1 egg
crushed saltines or breadcrumbs (leftover rice pureed as well works here! or even oats, basically whatever type of grain you have on hand to absorb the juices/fat)
spices to taste (basil, onion, garlic, salt, pepper etc)
about 1 tbsp ketchup plus 2 tbsp ketchup
brown sugar
BBQ sauce


Preheat oven to 375^. Mix (by hand is a little easier) all above ingredients in a large bowl except the 2 tbsp of ketchup and brown sugar. Add to a lightly sprayed large loaf pan (not the little ones!) Mix ketchup and brown sugar and add to the top of the meatloaf. Poke a couple of times with a knife. Bake at 375^ for about and hour til meat is no longer pink. If your family does not like the ketchup kind (my hubby doesn't) then omit ketchup topping. We just leave a little uncovered and make a smidge of chicken gravy on the side for him, and even the kids for dipping. 


      Paula Deen's Baked French Toast Casserole (from the Food Network)

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.