Category: MISC

A great new meme in town ~ Please join us for

We are pleased to welcome Joy from Joy of Desserts to our team and announce our newest meme, Save Room for Dessert which she will host on Wednesdays.
Joy, a journalist and artist, is from Paris, France, and lives in California with her husband of 20 years and their preteen son. She loves desserts and great food, family and friends, books and crafts, travel and photography, psychology and God. She has regular themed roundups and another carnival, Vintage Recipe Thursday on her Joy Of Desserts blog. She also writes a dessert column at SJ Dessert Examiner. Her art is in private collections worldwide, has been shown in galleries and in the Los Angeles Archdiocese.

Food for Thought

This is from another of those informative emails that occasionally crosses my way.

It’s been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish…. All before making a human. He made and provided what we’d need before we were born. These are best & more powerful when eaten raw. We’re such slow learners… God left us a great clue as to what foods help what part of our body!

God’s Pharmacy! Amazing!

  • A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
  • A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
  • Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
  • A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex.. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
  • Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
  • Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
  • Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female – they look just like these organs. Today’s research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
  • Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
  • Sweet potatoes look like the pancreas and actually balance the glycemic index of diabetics.
  • Olives assist the health and function of the ovaries.
  • Oranges , Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
  • Onions look like the body’s cells. Today’s research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

♥♥final blog signature. ♥♥

Grandma’s Old Fashioned Brownies ~ What did You bake Today?

GRANDMA’S OLD FASHIONED BROWNIES

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2 JUMBO eggs, room temperature
  • 1 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts
  • 6 ounces milk chocolate, coarsely chopped
  • Preheat the oven to 325 degrees F.
  • Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
  • Whisk the flour, cinnamon and salt together.
  • Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
  • Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
  • Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
  • Turn the brownies out onto a rack and then invert onto a cutting board.
  • Cool completely before cutting into squares.
  • Frost if you like or sprinkle with powdered sugar.

    • Grandma’s old fashioned Brownies ~ Vintage Recipe Thursday


    Vintage Recipe Thursday is hosted by Joy of desserts
    Don’t forget to visit     Joy of desserts for the Ice Cream Round-Up on July 31st.

    GRANDMA’S OLD FASHIONED BROWNIES
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 stick butter, softened
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon espresso powder
    • 2 JUMBO eggs, room temperature
    • 1 1/4 cup sugar
    • 1 teaspoon pure vanilla extract
    • 1 cup chopped walnuts
    • 6 ounces milk chocolate, coarsely chopped
    • Preheat the oven to 325 degrees .
    • Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
    • Whisk the flour, cinnamon and salt together.
    • Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
    • Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
    • Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
    • Turn the brownies out onto a rack and then invert onto a cutting board.
    • Cool completely before cutting into squares.
    • Frost with chocolate butter cream if you like or sprinkle with powdered sugar.

    ♥final blog signature. ♥

    Healthy Helpings – Stuffed Chicken with Vegetables and Lemon Basil Pasta

    I tried this recipe last week, and it got a thumbs up from my mom and my 12 year old. Tara had her pasta the “normal” way, but she loved the stuffed chicken.

    Stuffed Chicken with Vegetables and Lemon Basil Pasta
    From Clean Eating
    Serves 4, Hands on Time: 20 min, Total Time – 1 hour

    Ingredients

    • Olive oil cooking spray
    • 1/2 c onion, chopped
    • 1 c loosely packed spinach, chopped
    • 3 cloves garlic, minced, divided
    • 3 Roma tomatoes, seeded, cored & diced, divided
    • 2 tbps bread crumbs
    • 1/2 pkg whole wheat spagetti (I used Barilla Plus Angel Hair)
    • 4 4 oz boneless chicken breasts, pounded thin
    • 4 tbps fresh basil, finely minced
    • 1 tbsp extra virgin olive oil
    • 1 lemon, juice and zest
    • 1 1/2 tbsp parm cheese grated
    • Salt and pepper to taste… I found it needed salt when I served.

    Instructions
    Heat a large non stick or cast iron skillet over medium-high heat for 2 minutes. Mist with cooking spary and add onion, spinach ONE garlic clove and ONE tomato. Saute for 5 min or until just cooked. Remove from heat, mix in bread crumbs, set aside.

    Bring a pot of water to boil over high heat and cook pasta according to package directions.

    To stuff chicken, place 1 1/2 to 2 tbsp vegetable-bread crumb mixture in the middle of each piece of chicken. Fold chicken over filling and secure with toothpicks.

    Heat a large nonstick or cast iron skillet over medium high heat for 2 min. Mist with cooking spray. Place stuffed chicken into pan and cook until golden brown on each side (about 3-4 min per side)

    Drain pasta when finished cooking, then put back in the pot and toss with basil, oil, lemon juice and zest, add remaining 3 cloves of garlic.

    To serve garnish pasta with remaining tomatoes and parmesean cheese.

    (my rolls are a little “messy”, I had picked up chicken tenders instead of breasts, so I was working with small pieces of chicken!)

    Do you have a healthy recipe to share? Post it to your blog, and be sure to come back here and add it to Mcklinky! Thanks for stopping by!

    Wednesday wish list

    I love to dream and wish. This also creates a great list for family and friends for gift ideas. Want to play along?

    I love this Cuisinart combination food processor and blender from Overstock.com.

    Cooking Enthusiast has some fun items. This stainless steel extra large scoop and mesh flavor infuser would both be so helpful.

    With the summer season upon us I want to be grilling more, but also grilling healthy so this stainless steel grid for the grill form Sur la Table would be sooooooooooooo helpful.

    Williams Sonoma is also one of my most favorite cooking stores. I found this electric griddle over there and I really need a new one. Mine is a hand me down from my grandmother that has been on its last legs for years!

    FAMILY DINNERS, HOLIDAYS & ORGANIZING FOR A CROWD

    I had a houseful for the Christmas holidays so I will use that as my example.
    Besides menu planning and doing everything you can to organize, my best advice is to use cutting boards to aid in stacking items in the refrigerator and use cookie sheets as lids in the oven so you can stack multiple dishes on each shelf and have room for the Turkey or Ham and all your side dishes so they’ll all be ready at the same time.

    For a crowd that will be around for an extended amount of time, I also try to prepare dishes in advance and freeze them when possible so that I don’t spend all my ‘visiting time’ in the kitchen. I spent the better part of a day cooking, but it was well worth it as it saved me tons of time while my company ass here.

    So to recap:
    1) Menu Plan
    2) Organize
    3) Pre-make as much as possible
    4) Stay organized or at least reorganize as necessary

    for example:
    12/17 ~ Spaghetti Bolegnese & Garlic Bread (sauce was made today and frozen)*
    12/18 ~ Winter Soup & Beer Bread (soup was made today and frozen)
    12/19 ~ Crock Pot Lasagne & Garlic Bread (sauce was made today and frozen)*
    12/20 ~ Everything but the Kitchen Sink Soup & Buttermilk Biscuits & honey (soup made today and frozen)
    12/21 ~ Garlic Shrimp Pasta
    12/22 ~ Chicken Cacciatore (sauce made today and frozen)*
    12/23 ~ Meatloaf Muffins & Cheesy Au Gratin Potatoes
    12/24 ~ Pot Roast & Veggies & Mashed Potatoes & Corn Flake Wreaths & Peanut Butter Bourbon Balls
    12/25 ~ Rum Raisin Glazed Ham, Holiday Carrot Casserole, Garlic Smashers, Black Bottom Banana Cream Pie
    12/26 ~ Chicken Enchiladas and Chile Cornbread (enchiladas made today and frozen)
    12/27 ~ CORN (Clean Out Refrigerator Night)
    12/28 ~ Lemon Lime Pepper Chicken & Cranberry Rice Pilaf (Rice made today and frozen)
    12/29 ~ Taco Ring Salad
    12/30 ~ Out for mom’s 69th birthday
    12/31 ~ Chicken Fried Chicken with Peppered Gravy & Mashed Potatoes
    1/1 ~ Creamy Tomato Soup & Cheddar Cheese Biscuits
    1/2 ~ Stuffed Shells & Garlic Bread (Shells made today and frozen)
    1/3 ~ CORN
    1/4 ~ Meatloaf with a kick & Maple glazed carrots
    1/5 ~ out on the way to the airport

    All the meals that aren’t already prepared have been proportioned out and seasoned before freezing so they’re immediately ready after thawing.
    Now I’ve given you a rather large example, so think how easy it will be to do just a Sunday family dinner after church? All the same principles apply just in a smaller proportion.

    *I used the same sauce on all of these so I made a HUGE batch which saved me soooooooooooooooooooooooooo much time!!

    This post originally ran as a guest post series for Barbara over at Candy Hearts and Paper Flowers who is hosting the Homemaking September Shape-up. It was an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape.

    There’s another new meme in town…

    We are pleased to announce another new meme, What did you bake Today? which will be hosted by our contributor, Kristen from Frugal Antics of a Harried Homemaker on Fridays.

    Kristen told me, “I am excited to host a dessert meme. I come from a family where dessert was often served for all three meals (if you count having pie for breakfast ~ which we often ate). I make at least 3 or 4 desserts a week for my family”. She’s a mom of 5 kids, teenage to preschool, who comes from generations of great bakers and loves keeping family recipes alive and sharing kitchen adventures. Most of her recipes are frugal and not for dieters, but she loves to throw in a nonconforming recipe now and then just to shake thinks up. Be sure to come back and check out Save Room for Dessert Friday at ThE KrAzY KiTcHeN.

    QUILT BUG WORKS EVERY TIME

    ~WORKS EVERY TIME~
    I just had a conversation with a friend about not being able to choose colors for a quilt pattern. She’s having a tough time with knowing when and how colors go together. So here’s a quick, easy and inexpensive trick that I learned at a quilt show.

    Do you know what these are? They’re those little prism toys you can get in Cracker Jacks or as a party favor at a children’s birthday party. I got the lady bug at a quilt show, but the megaphone was from a girl scout carnival.

    What you do is put all the fabrics you are thinking of choosing into a stack (bolts work really well) then step back and use this little toy as a kaleidoscope. If any one fabric stands out, remove it and start again. Keep this up until you have the fabrics you need and they make a continuous kaleidoscope pattern where no one color or fabric stands out by itself.

    Noodle Pudding

    I was originally given a noodle pudding recipe by my Jewish neighbor who told me this was a staple recipe for her culture. We loved it so much we adapted it to our likes and have been having it this way ever since.

    NOODLE PUDDING
    2 cups dry egg noodles
    2 Jumbo eggs, beaten
    1/2 cup sugar
    8 ounce can crushed pineapple, drained
    1/4 cup golden raisins
    2 tablespoons golden rum
    3/4 teaspoon vanilla
    2 tablespoons butter, melted
    1 1/4 cup whole milk
    1/2 teaspoon cinnamon

    • Soak raisins in rum for an hour beginning.
    • Preheat oven to 325 degrees.
    • Cook pasta according to package directions and drain well.
    • Whisk together the milk, vanilla, butter and eggs.
    • Add sugar and cinnamon, blending until dissolved
    • Fold in pineapple, raisins and warm egg noodles.
    • Pour into a well greased 8×8 casserole dish.
    • Bake 45 minutes.
    • Serve warm.

    Cultural Connections Tuesday is hosted by Pacey at ThE KrAzY KiTcHeN

    ♥♥final blog signature. ♥♥

    Monday Munchies

    Photobucket

    Sorry for the lateness again, everyone. I’ve been preparing for a big test that’s over tomorrow, so you’ll see a lot more of me this week!

    Today’s Recipe: Bento Veggies with Triple Yogurt Dips


    What’s so special about a veggie tray? Well, this isn’t any old veggie tray, it’s tailor-made with inspiration from Japan to make eating veggies fun for anyone, guaranteed! The one I made is very simple and doesn’t include all the dips, but you’ll be amazed to see how customizable this recipe is.

    First of all, what does bento mean?

    It’s a type of boxed lunch eaten in Japan, and mothers are known to often spend hours every morning trying to make their children’s lunches as cute and colorful as possible with a variety of fruits and veggies. Here are a few examples. I didn’t make any of these, of course, just found them online. 😉

    http://farm3.static.flickr.com/2154/2378108086_ae5739c383.jpg

    Veggie trays are traditionally used for big parties, but I like to borrow the idea of these adorable little bento boxes and make personal-sized trays. Who wouldn’t rather eat a variety of veggies and dips than a boring bag of plain carrots?

    The instructions for this recipe are very simple, though I’ll include my favorite healthy dip recipes a little later on. Just take at least three varieties of veggie or fruit, preferably of different colors, and serve them together. Optionally, cut them into cute shapes, put them in an interesting container like the round bowl in the top picture, or garnish them with your favorite spices and herbs.

    Be creative! I love cutting yellow bell peppers into star shapes. Make a space-themed lunch with star peppers, tomato planets, and grapes for comets with shredded carrots for their tails. This recipe can be anything from a simple adult snack to a game for kids.

    As fun as it is to eat cute, colorful veggies, we all know that dips are what make them great. Here are my three favorite healthy dip recipes. All use plain yogurt as a base.

    Tzatziki Dip

    Tzatziki, which is pictured on the veggie tray above, is a Greek cucumber dip. It’s a healthier alternative to creamy dressings like ranch.

    Ingredients:
    – 1/4 cup plain yogurt, Greek yogurt if possible
    – 1 clove garlic, minced
    – 1/4 cup or less diced cucumber
    – 1/4 tsp olive oil

    Just mix all the ingredients and you’ll have the perfect serving for one or two people.

    Dessert Dip

    This dip is great for fruit. You could just use your favorite store-bought flavored yogurt, but this version comes without added sugar or artificial flavors and colors.

    Ingredients:
    – 1/4 cup plain yogurt
    – 1 or 2 drops vanilla or almond extract
    – 2 tbsp any fruit, chopped

    Stir them together, or blend in a food processor if you want the dip to take on the color of your fruit. Frozen fruit works great in this dip.

    Black Bean Dip

    Ingredients:
    – 2 tbsp plain yogurt
    – 1/4 cup black beans, cooked
    – 1/4 cup salsa
    – Fresh cilantro, chopped (optional)

    Smash the black beans with a fork or blend them until smooth. Mix in the salsa and yogurt. You can use a fruit salsa with mango or pineapple for a different flavor. Garnish with cilantro.


    —> Health-friendly Tips
    – Use fat-free yogurt in all three dips if desired.
    – To make your veggie box a very healthy meal, add cheese cut into cubes or other shapes and rolled slices of deli turkey. Or take more inspiration from Japan and add rice or pasta and hard-boiled eggs.

    —> Kid-friendly Tips
    – Including a variety of veggies ensures that they’ll at least eat some. If they don’t like one, they can eat the others.
    – Use your kids’ favorite colors when you make the box. Is one of your kids a little princess who loves to eat berries with pink strawberry dip? Do you have a sports fan who would love to have a snack dressed up with his or her team’s colors?

    —> Budget-friendly Tips
    – Use fruits and veggies that are in season to save money.
    – Don’t have any containers to pack the dip in? You can make a condiment packet out of tightly wrapped aluminum foil, or plop a spoonful of dip into a muffin pan liner and seal it with a rubber band. Aren’t broke college students creative? 🙂