Mindika Moments©

The best tuna you've ever laid lips on...

Mindirandika@gmail.com (Mindika) — Thu, 11 Mar 2010 14:56:00 +0000

The other day a friend of mine asked me what I eat for lunch. That's a great questions. Lunch can be a difficult time for mom's. We're usually so focused on what we're feeding our kids that we don't think too much about ourselves. Often we end up just eating processed junk or snacks to get us through to dinner. So over the next few weeks I hope to share with you some easy, healthy, and delicious ideas for "mom's" lunch. Who knows...you may be surprised that your kids like them too.

When I was in elementary school my mom would pack me a lunch every day. It usually consisted of a sandwich, chips, fruit/veggies and a drink. I faithfully took my lunch everyday, but I had a little secret. I hated sandwiches. So when lunch time arrived, I would each my chips, fruit and drink, then throw my sandwich away. I don't know why...but I didn't want my mom to know that I hated sandwiches. I didn't want to hurt her feelings.

This went on for a few years, when finally around the 3rd grade I came out of the sandwich closet and admitted my disdain for anything smashed between layers of bread. My poor mom was devastated, not because I didn't like her sandwiches, because I had been starving myself for so many years. From that time forward she started packing me crackers and cheese, chicken salad, nuts and other non sandwich foods full of protein to get me through the day.

I've grown up sense then and I now occasionally like a good sandwich. But I'm still not a huge fan and I'm pretty picky about what I will put between bread. This is one recipe that is sandwich approved for me. However, most days I still prefer to eat it with crackers. It's more "carb" friendly that way. But any way you choose to eat it...it just may be the best tuna you've ever laid lips on.

TUNA SALAD
(Mindi Original)

¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste

1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.

5. Serves 4 as salad and 4-6 on sandwiches.

*I use low fat or light mayo. My favorite is the new Kraft Olive Oil Mayo. If you haven't tried it, I highly recommend you do. It has a wonderful flavor with half the fat and calories of regular mayo.

Go ahead...have a muffin for breakfast...

Mindirandika@gmail.com (Mindika) — Wed, 10 Mar 2010 17:44:00 +0000

We've all had a bran muffin at some point in our lives, right?? Most of them are dry and tasteless, but we eat them anyway...because it's good for us?? Thankfully my friend and neighbor, Emily, shared this amazing recipe with me. It's full of all things healthy and good, but it's not dry and certainly not tasteless. In fact it's moist, fruity, sweet and almost makes you think you're eating something you shouldn't be...

Suddenly I don't feel bad about having a muffin for breakfast!

FYI...little "r", as well as Emily's two little ones, eat these like candy! Who doesn't love a healthy recipe that kids will gobble up.

BRAN FLAX MUFFINS
(Recipe from Emily Nuttall)

1 ½ C. unbleached white flour
¾ C. flaxseed meal
¾ C. oat bran
1 C. brown sugar
2 t. baking soda
1 t. baking powder
½ t. salt
2 t. cinnamon
1 ½ c. carrots; shredded
2 apples; peeled & shredded
½ C. raisins (optional)
1 C. nuts; chopped (optional)
¾ C. milk
2 eggs; beaten
1 t. vanilla

1. In a large mixing bowl, combine all the dry ingredients; mix well.
2. Stir in carrots, apples, raisins, and nuts.
3. In a separate bowl combine the milk, beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients and stir until moistened. Do not over mix.
5. Fill muffin cups ¾ full and bake at 350 degrees for 15-20 minutes.
6. Makes 2 dozen.

Country Fried...to Country Baked

Mindirandika@gmail.com (Mindika) — Tue, 09 Mar 2010 15:07:00 +0000

I am so excited about this recipe! If there's one "comfort" food that I love more than anything it's Country Fried Chicken with Potatoes and Country Gravy, but I never eat it. Well...I might indulge once a year or so, but I always feel soooo guilty afterwards. Why, you might ask?? Well, a few years ago I bought this book that has all the calories from your favorite restaurants and 1 serving of Chili's Country Fried Chicken has 1560 calories and and 60 grams of fat...and one plate is 2 servings! Oouch!!! When I found that out, it made me sick. Thank goodness I can never eat a whole plate. But still!!!

So, I've been determined to figure out a healthy version of this dish with all the yummy flavor and "comfort" satisfaction. I'm happy to announce, that I've done it!! This recipe has, by my calculations, about 430 calories per serving. That includes everything pictured below! The entire meal! How amazing is that...I've cut the calories by 1130, and it tastes sooo good. I honestly don't think I'll ever order Country Fried Chicken again.

A couple of notes:

The key to the crispy chicken is the Panko bread crumbs. They are a must. Here in Utah you can find Panko bread crumbs at Macy's. They are in the baking isle by all the other bread crumbs. I use the Progresso brand. They are also in the Asian food section, Iron Chef brand, but those are a little more expensive. I always use the Progresso brand.

The other key ingredient that makes this recipe a complete success is the fresh herbs in the gravy. The rich and bold flavor of the herbs, makes up for the loss of all that heavy cream and butter normally found in country gravy. I think fresh is absolutely necessary in order for this dish to provide the complete satisfaction of the "real" thing. Fresh herbs can be a little pricey, but if you are sure to use all the fresh herbs, the price can be justified. You can use them in several different recipes through out the week. You can also freeze fresh herbs, read here, and preserve their rich bold flavors. We're also coming up on 'farmers market' season, where you can find fresh herbs for great prices.

COUNTRY BAKED CHICKEN WITH HERB GRAVY
(Mindi Original)

4 small chicken breasts; boneless, skinless
salt & pepper
1 C. Panko bread crumbs
cooking spray

2 T. fresh sage; minced
2 T. fresh rosemary; minced
2 T. butter
2 T. flour
1 1/2 C. chicken stock
1 C. whole or 2% milk
salt & pepper

For the Chicken:
1. Heat the oven to 350 degrees. Line a baking sheet with tin-foil and spray with cooking spray.
2. Season the chicken breast with salt & pepper. Dredge them in the Panko bread crumbs and place on the prepared baking sheet.
3. Spray the tops of the chicken with cooking spray.
4. Bake for 30-45 minutes or until the chicken is done. (Cooking time may vary based on the size of your chicken breasts.)
5. When the chicken is done. Turn the oven off and turn the broiler on. Put the chicken under the broiler for 2-4 minutes or until the top of the chicken browns up and is nice and crispy.

For the Gravy:
1. About 10 minutes before the chicken is done, melt the butter in a large skillet over medium heat.
2. Add the herbs and sauté for 2-4 minutes or until the herbs have softened.
3. Add the flour; stir until all the flour has been absorbed into the butter and a rough is formed.
4. Add the chicken stock and milk. Stir until the sauce thickens and gravy forms.
5. Season well with salt & pepper.
6. Serve over crispy oven baked chicken.

7. Serves 4.

Serve the chicken with mashed potatoes and peas!

Monday Moments - To all my food prep hating friends...

Mindirandika@gmail.com (Mindika) — Mon, 08 Mar 2010 19:55:00 +0000

I've had several friends say to me..."It's not so much that I hate cooking, it's that I hate thinking about cooking all the time. I hate the time of day when I have to think 'what's for dinner?'. It's just so stressful." and I've had other friends say to me..."I hate cooking...let alone having to think of things to cook every day!!"

(photo from google images)

So if this picture looks like you...searching through a cook book for dinner idea's, trying not to pull your hair out...then this post is for you! I'm hoping to give you some tips that will maybe help ease the stress of daily food preparation?

The first tip is simple, and I promise if you'll do it...it will change the way you think about meal time. The key is planning ahead. Take some time, like 1 hour at the most, each week to sit down and plan out your meals for the upcoming week. I usually get groceries on Friday, so Thursday night after "r" goes to bed and while my husband and I are watching TV, I plan our meals. Doing this allows me to get my husbands input. This is also a time for my husband and I to coordinate our schedules and communicate with each other about what we each have going on. To do this planning I use a simple spread sheet you can download here. If it's overwhelming to plan every single meal at first, start with just dinner. Most people eat pretty much the same things for breakfast's and lunches anyway, and dinner seems to be the most stressful. Planning out your meals will also make grocery shopping much easier. You'll know what your cooking, you'll get what you need, and you'll eliminate excess impulse buying.

My second tip I've blogged about before. It's the "go to dinner list". Everyone should have one. I won't go into too much detail, you can click here to read my previous post. But this list is a lifesaver. When you brain is fried and you just can't think, pull out the list and find all your families favorite meals to choose from.

This third tip is is where I sometimes loose people, but I promise if you do it your week will go so much smoother. After I get groceries, I look at my dinner list and I try to do as much pre-prep for the week as possible. For instance, if veggies need to be chopped or if I need shredded chicken cooked, cheese grated etc... Anything that could possibly be done ahead of time I try to do over the weekend, when my husband is home to keep "r" out of my hair.

And last but not least...Post your weekly meal plan where your entire family can see it, especially you! I keep mine on the refrigerator. When I'm getting breakfast, I glance at it and remind myself what's for dinner that night. Then I know what I need to do throughout the day to prepare. Like take meat out of the freezer to defrost, put something in the crockpot etc...

These tips aren't anything special and they're certainly not rocket science, but they work. As mom's meal preparation has been something we've automatically been assigned, whether we like it or not. If you have husbands that have taken over this role, that's awesome! Or even if you have husbands that share in the task! Wonderful! But if you don't like to cook, and you find yourself stuck with this role, and you're completely stressed out, give this method a try and tell me if it doesn't help! I'd love to hear your feed back, or what tips you've found to help ease the stress of meal preparation in your house.

A birthday experiment...

Mindirandika@gmail.com (Mindika) — Thu, 04 Mar 2010 20:09:00 +0000

I know I'm crazy but I really have an infatuation with cupcakes. I've always been a fan of cake, so in my mind a cupcake is just a little baby cake...a "mini me" cake. And who doesn't love a "baby" anything?

So for my husbands birthday yesterday I wanted to surprise him and take treats into his work. I also wanted to create something new and yummy; something I knew he would love. His favorite candy bar is a SKOR, or anything toffee and chocolate-ish. So I experimented with an idea...and this is what became of it...

Chocolate Toffee Caramel Cupcakes!

They were a hit. The toffee in the cake batter just melts and makes the cake super moist with a hint of toffee flavor. The caramel frosting with toffee bits on top are quite literally the frosting on the cake with a perfect little crunch. These will surely be seen around here again soon.

CHOCOLATE TOFFEE CARAMEL CUPCAKES
(Mindi Original)

1 box chocolate cake mix (your favorite brand and variety, I use chocolate fudge)
1 pkg. toll house toffee chips
½ C. butter (1 stick); softened
8-10 oz. caramel topping
3-4 C. powdered sugar

1. Preheat the oven to 350 degrees and prepare 24 muffin tins with paper liners.
2. Prepare the cake mix according to the instructions on the box.
3. Add to the batter 1 package of toll house toffee chips (or favorite brand), reserving ¼ C. for garnish.
4. Divide the batter into the muffin tins and bake according to box instructions.
5. While baking mix the frosting by beating together the softened butter and the caramel topping until well combined.
6. Add the powdered sugar and whip to desired consistence. You may need to add a little more or less sugar according to your taste.
7. When the cupcakes are cool, frost and sprinkle with reserved toffee chips.

Sweet Lemon Crispyness...

Mindirandika@gmail.com (Mindika) — Wed, 03 Mar 2010 16:47:00 +0000

Today is a busy day! It's my husbands birthday and we have some fun things planned. But I wanted to be sure and post a recipe. I'm so excited about some of the recipes I have coming up. I have several new creations that I think you're gonna love.

This one was a variation on a Cuisine at Home recipe from their "Cooking Light" book. It was a huge hit at our house. I served it with baked sweet potato fries and broccoli. Enjoy!

Happy Birthday "A"! I love you!

SWEET & SPICY LEMON GLAZE CHICKEN
(Adapted from a Cuisine at Home Recipe)

4 small boneless, skinless chicken breasts
½ C. Italian style Panko bread crumbs
Zest of 1 lemon
Juice of 1 lemon (or about ¼ C.)
¼ C.honey
3 t. hot sauce
2 t. olive oil

1. In a small bowl mix the lemon zest, juice, honey and hot sauce. Mix until well combined. Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Season the chicken with salt & pepper then dredge in the Panko bread crumbs.
4. Add the chicken to the hot oil and sauté until browned on both sides and cooked through, about 6 minutes per side.
5. When the chicken is cooked, remove it from the pan.
6. Add the lemon glaze to the pan; reduce until syrupy, about 1-2 minutes.
7. Return the chicken to the pan, turning to coat in the sauce. Cook for 1 minute.
8. Remove from the pan and serve immediately.
9. Serves 4

All things spring...in one salad...

Mindirandika@gmail.com (Mindika) — Tue, 02 Mar 2010 19:38:00 +0000

Yesterday really felt like spring! As all our neighborhood kids were out side playing, I actually thought I could smell a hint of chlorine in the air, and the days of swimming pools, barbeque's, popsicles and flip flops seemed so close I could...well...smell it!

So logically I had to post this salad recipe! Ok, so maybe it's not logical to anyone else, but this salad just screams spring to me. Strawberries start to come in season around March-ish and when the grocery stores start to stock them in droves, with the prices plummeting every week...I know that spring in right around the corner.

On a side note, I have to mention that I got this yummy salad recipe from my dear friend Dee VanCleeve. She was my boss when I was in high school and worked my first professional "office" job. Dee took me under her wing and taught me everything I needed to know about business. And in one year she went from being my boss to becoming a dear friend. We kept in touch for almost 13 years, until she passed away from cancer several years ago. She was one classy lady that had a huge impact on my life!

FRUIT & SPINACH SALAD
(Recipe from Dee VanCleeve)

16 oz. fresh spinach
1 ripe avocado; diced
1 pt. fresh strawberries; sliced
2 bananas; sliced
2 green onions; sliced

1/2 C. grated Parmesan cheese

toasted pine nuts (optional)

1. Clean spinach and tear into bite size pieces.
2. Place on 4 salad plates and top with fresh sliced fruit, green onions, & pine nuts
3. Drizzle with poppy seed dressing.

POPPY SEED DRESSING

¾ C. sugar
1 t. dry mustard
1 t. salt
1/ 3 C. red wine vinegar (apple cider vinegar can also be used)
½ small onion; diced
1 C. vegetable oil
2 T. poppy seeds

1. Combine all the ingredients, except the poppy seeds, in a blender or food processor.
2. Blend for 1-2 minutes until well combined.
3. Add the poppy seeds and pulse once or twice.
4. Store in the refrigerator until use.

Monday Moments - I should be flattered...

Mindirandika@gmail.com (Mindika) — Mon, 01 Mar 2010 07:55:00 +0000

You may notice a little addition to my blog. That's right...Mindika Moments has now been Copyrighted. So I wanted to take a brief moment to explain why I did this and how it works....

They say that imitation is the best form of flattery! So I guess I should be flattered?? In the last couple weeks I've found some of my writing, original recipes, and poems out there on the world wide web, being claimed by other bloggers as their own. I have to say the recipes don't bother me as much...well maybe a little. I think it would be nice if someone posts my recipes, especially my original recipes, that they give me credit and a link back to my site. In fact from now on, I'm asking that you please ask for my permission to do so.

But what I really can't handle is when I find my writing and poetry have been plagiarized. You see, when I write, I write from my heart and soul. When someone steals what I write, they might as well be stealing a piece of me. And from this moment forward...I will be taking legal action when it comes to my writing and poetry.

Back to the recipes...through my research on copyright law, I've discovered a few things that I thought were interesting and may be helpful to my fellow food bloggers. I had always heard that recipes could not be copyrighted, but I have discovered that isn't entirely true. A list of ingredients can not be copyrighted, but the method, directions, and detail instructions can absolutely be copyrighted. In other words, if you wish to re-post a recipe from another site, cookbook, magazine etc...you either need to ask permission to do so, or you need to rewrite the directions/instructions in your own words or you are infringing upon copyright laws.

Aside from the legal stance, there's quite a bit of information on what is considered proper etiquette when sharing or posting recipes. Some of these guidelines include:

If you know where the recipe came from, you should most definitely site the source and if applicable, link it to the appropriate site.
If the recipe is an original recipe and/or the site has been copyrighted you should contact the person for permission to post the recipe on your site. (It's my personal opinion that you should just post a picture with a link to where the recipe can be found. A little shout-out to a fellow food blogger is a good thing. We put a lot of time and effort when developing and testing new recipes. That should be rewarded.)
If the recipe is from a cook book or magazine, you should provide a link to the cookbook/magazine site, author site or a site where the book/magazine can be purchased. This obviously is contingent on whether or not the cook book/magazine is still in circulation.
If you created the recipe after being inspired by another food blog recipe, chef, magazine etc... You should still give them a mention and possible link.

Obviously these etiquette guidelines have no legal standing, and whether or not bloggers follow them is a matter of integrity. I personally haven't done the best job when it comes to cookbooks or magazine links. That's one thing I hadn't thought about and I vow to do better in the future. Also over the years I've collected hundreds of recipes and I don't always remember where I got them. I guess I never for saw the future and the possibility of one day creating a food blog and wanting to site my source. But If I remember, I definitely have and will give credit. There are so many great stories behind quite a few of my recipe and they're fun to share.

So here's the bottom line...I think recipes are meant to be shared, that's why I started a food blog in the first place. But I also think it's a matter of integrity to give credit where credit is due. More important than the recipes...the writing. There's just no way to justify stealing someones writing. In fact it's down right illegal! So please...don't do it!

For more information on blog copyrights and blogging etiquette, here are some great articles to read.

http://www.lostartofblogging.com/protect-your-blog-and-counter-copyright-thefts

http://www.dailyblogtips.com/copyright-law-12-dos-and-donts/

http://www.bloggingtips.com/2007/11/25/blog-etiquette-the-rules-are-quite-simple/

Next Studio 5 Appearance is scheduled!!

Mindirandika@gmail.com (Mindika) — Fri, 26 Feb 2010 21:31:00 +0000

Mark your calendars! I'll be back on Studio 5 again on March 22! I'm still working on idea's for what I'll be demoing, but I've got several yummy idea's up my sleeve!

Friday Favorites - Love at first look!

Mindirandika@gmail.com (Mindika) — Fri, 26 Feb 2010 21:18:00 +0000

If you know me very well, you know that I'm a sucker for Apple Pie! I happen to think that I make the worlds best apple pie; I can't remember if I've ever posted my recipe...I'll have to look into that and if not...get on it!

But in the mean time...as I was blog surfing last night, I came across this amazing looking deep dish dutch apple pie recipe. It's a good thing it was close to midnight, because it looked so good I wanted to make one immediately! Obviously sleep got the best of me. Not to mention the fact that I only have 1 apple in the house; today is grocery day! But I will be making this very soon...very soon!

The whole post and recipe directions are amazing at CityHomeCountryHome.blogspot.com!

You'll definitely want Smore...

Mindirandika@gmail.com (Mindika) — Thu, 25 Feb 2010 18:46:00 +0000

Several years ago I found a recipe for Smore Brownies. It was a great recipe but really "involved", if you know what I mean. It required melting chocolate, sifting flour etc... They were delicious, but every time I thought about making them again, I just didn't want to go to all the trouble. Honestly I've never found a 'from scratch' recipe for brownies where the taste justifies the work, especially considering that the Betty Crocker box brownies taste just as good to me. You see I'm not opposed to putting in a little elbow grease when I bake, but not if I can't tell the difference between the box and homemade.

Homemade cake...definitely worth it!
Homemade cheesecake...always worth it!
Homemade cookies...usually worth it!

But not brownies. If if you want to jazz them up a bit. Just jazz up the box mix.

So that's what I did. I created my own version of Smore Brownies. They taste just like the "involved" version! Just half the time and probably half the cost. Another great benefit to the box. They go on sale at Macey's all the time for 88 cents a box. I stock up!

SMORE BROWNIES

¼ C. melted butter
1 C. crushed graham crackers
3 T. sugar
¼ t. salt
1 box Betty Crocker fudge brownie mix (or brand of choice)
2 C. marshmallows

1. In a mixing bowl combine the gram crackers, sugar and salt. Mix well. Add the butter and press into the bottom of a 9x13 pan. Place in the freezer while you mix the brownies.
2. Prepare brownie mix according to the box instructions.
3. Poor the mixture over the gram cracker crust.
4. Bake according to the box instructions.
5. When the brownies are baked take out of the oven and top with marshmallows.
6. Turn the oven to broil.
7. Put the brownies back in the oven and broil for 2-3 minutes or until the marshmallows are roasted. Be sure and watch carefully. This happens so fast and you don’t want to burn marshmallows. You want them to be golden brown.

It isn't Gordon Ramsey's recipe but...

Mindirandika@gmail.com (Mindika) — Wed, 24 Feb 2010 21:06:00 +0000

My husband and I sometimes watch the show "Kitchen Nightmares". It can really be brutal. I'm not a huge fan of Chef Gordon Ramsey. He's mean and swears way too much. But after you watch him a few time, there's just something a little endearing about him. I can't quite figure it out.

One thing I've noticed...it seems like every restaurant he visits serves some form of Shepherds Pie that he inevitably makes over with is mother's "secret" recipe. By my account he's given this "secret" recipe to at least 4 different restaurants, so it I'm thinking its not much of a secret any more.

I, like Gordon Ramsey, grew up on shepherds pie. But I'm sure my mother's version was no where near the traditional English version of shepherds pie, and Gordon Ramsey would probably spit it out and declare "that is ghastly"! He's pretty narcissistic that way! I however loved my mom's shepherds pie and still do. There's just something so comforting about it. I could literally eat it every week and it would never get old.

Below is my very own version of shepherds pie. It's a lot like my mom's. I just make my own sauce. My mom always used a can of tomato soup, and I too will used a can of soup sometimes if I'm in a hurry and need a quick dinner. I've also added pea's to the potatoes, because...it's just yummy! This recipe is also one of those times that I'll usually rely on my handy frozen mashed potatoes.

...and if you want to check out "Kitchen Nightmares", it's tonight on FOX!

SHEPHERDS PIE
(Mindi's version)

3 medium to large russet potatoes (6 small potatoes); peeled & cubed
salt
2 T. melted butter
¼ - ½ C. milk
½ C. sour cream
1 C. frozen pea’s; defrosted
1 lb. ground beef
1 small onion; diced
salt & pepper
2 T. flour
1 (14-16 oz.) can tomato sauce
½ C. half & half (or whole milk)
1 T. sugar
1 ½ C. cut green beans (canned, frozen or fresh)
2 -3 C. cheddar cheese; grated

1. Place the prepared potatoes in a large stock pot. Fill the pot with water to cover 1 inch above the potatoes. Add salt to the water about 1-2 tablespoons, so the water tastes salty.
2. Boil the potatoes until they are fork tender then drain.
3. To the potatoes add the butter, milk, and sour cream. Mash to desired consistency. (You may need to add more milk until the potatoes are as smooth as you like them.)
4. Stir in the peas and set aside.
5. In a large skilled brown the beef, seasoning with salt and pepper. When the beef is about half way cooked, add the onion and continue to cook until the beef is done and the onions are translucent.
6. Stir in the flour until well incorporated.
7. Add the tomato sauce and half and half. Bring to a simmer. Continue to simmer until the sauce starts to slightly thicken.
8. Season with salt, pepper and sugar.
9. Stir in the green beans.
10. Pour the tomato and beef mixture into a 2 qt. casserole dish.
11. Top with the pea potatoes. Be sure to cover the entire top leaving no visible beef sauce.
12. Top with cheddar cheese.
13. Bake at 350 degrees for 30-40 minutes until cheese is melted.

My soup/chili hybrid experiment...

Mindirandika@gmail.com (Mindika) — Tue, 23 Feb 2010 15:40:00 +0000

My hope of winter making a miraculous disappearance for the year was short lived. This last weekend the snow returned and brought along the frigged temperatures that I was dreading. I'm not usually such a winter hater, but this winter has seemed a little long to me and I have a bad case of spring fever!

On the other hand the cold weather gave me an excuse to make soup! I love soup!

Well, this isn't so much a soup as a hybrid of soup and chili. My own little experimentation and attempt at a healthy and lighter chili.

It was a huge success! It was so deliciously mouth watering and healthy too.

WHITE TURKEY CHILI
(Mindi Original)

1 lb. ground turkey
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
Salt and pepper
2 (4oz.) cans green chilies
1 T. cumin
1 T. chili powder
1 t. dried dill
1 T. dried parsley
¼ C. scallions, diced
3 cups chicken stock
1 C. low fat sour cream
1 C. whole milk
2 cans pinto or white beans
Splash of hot sauce, to taste
1-2 T. of lime juice, to taste
cheese and chips

1. In a large stock pot, brown the turkey; seasoning with salt & pepper. A couple minutes before the turkey is completely cooked, add the onion, green pepper and garlic. Sauté until veggies are softened.
2. Add the green chilies, cumin, chili powder, dill, parsley and green onions. Stir to combine.
3. Add the chicken stock, sour cream, milk, and beans. Bring to a boil, reduce heat to simmer.
4. Add the hot sauce and lime juice and season with additional salt and pepper as needed.
5. Simmer on the stove top, uncovered for 30-60 minutes.
6. Serve with tortilla chips and cheese.
7. Serves 4-8 people, depends how hungry you are!

Monday Moments - Never scrub a pan again...

Mindirandika@gmail.com (Mindika) — Tue, 23 Feb 2010 03:25:00 +0000

I heard about this trick quite awhile ago and I use it all the time. I don't know the science behind how it works...but it does!

If you have a pan that looks like this...

or if its a casserole dish, crock pot, or any burnt on stuck on dish that you might normally let soak for hours before attempting to exhausted your arm muscle's scrubbing it clean...

Scrub no more!

All you need is one of these...

Or any generic fabric softener sheet will also work.

Fill the dish or pan with hot water. Put one fabric softener sheet in the water and allow to soak for 5-15 minutes (time depending on how stuck on or burnt the food is). Then simply use the sheet to wipe all that stuck on grime away. You will be amazed! All the grime will wipe away like a breeze.

It really works and it's amazing!

Friday Favorites - Toasted Sesame Candied Goodness!

Mindirandika@gmail.com (Mindika) — Fri, 19 Feb 2010 08:56:00 +0000

When I saw this recommendation on Tangled and True...I knew I had to try it...

...and it was sooooo good!

Thanks White Lotus Cooks! This recipe is a keeper!

Hurry up Spring...my mouth is watering!

Mindirandika@gmail.com (Mindika) — Thu, 18 Feb 2010 20:04:00 +0000

I have to admit when I was a kid I hated lemon squares. I never understood the appeal. But my adult taste buds have changed their mind. They are so refreshing and yummy.

So when I came across this recipe for lemon squares in my Sunset Cookbook, I was intrigued by the berry twist. The original recipe calls for blueberries, so that's what I used and they are delicious. But I was thinking...wouldn't fresh raspberries be even more divine?? I can't wait to try them with raspberries as soon as my parents raspberry bushes are ready to harvest. Hurry up Spring...my mouth is watering!

BERRY LEMON SQUARES
(Recipe adapted from Sunset Cookbook)

2 ¼ C. flour
½ C. powdered sugar
1 C. butter (slightly softened)
4 large eggs
1 C. sugar
Zest of 1 lemon
1/3 C. lemon juice
½ t. baking powder
1/8 t. salt
1 ½ C. blueberries, fresh or frozen (or raspberries)

1. In a food processor or a bowl, whirl or stir the flour and powdered sugar until blended. Add the butter and whirl or rub in with your fingers until the dough holds together when squeezed. Press evenly over the bottom of a 9x14 pan.
2. Bake at 350 degrees for 20-25 minutes or until crust is golden brown.
3. Meanwhile, in a bowl, with a mixer on medium speed or a whisk, beat eggs to blend with sugar, lemon peel, lemon juice, baking powder, and salt. Gently stir in blueberries or raspberries.
4. Pour the egg mixture into the pan over warm crust. Return to the oven and bake until filling no longer jiggles when the pan is gently shaken, about 25-35 minutes.
5. Sprinkle lightly with powdered sugar.
6. Allow to cool for 15-20 minutes for eating. You can eat them warm or cooled.
7. Store in the refrigerator.

Mama's Lasagna...

Mindirandika@gmail.com (Mindika) — Wed, 17 Feb 2010 19:32:00 +0000

I have half a dozen different lasagna recipes. They range from veggie lasagna, sausage and cheese, spinach...you name it I've tried quite the variety. Some I like more than others, but there's just something comforting about the way my mom made lasagna. It's probably the nostalgia for me, but I love it! There are no fancy cheeses, herbs, or veggies; just simple ingredients, simple techniques, and delicious flavor.

MOM'S LASAGNA

1 lb. ground beef
1 jar marinara pasta sauce (your favorite brand and flavor)
1 large container cottage cheese
1 C. Parmesan cheese
6 C. mozzarella cheese
9-12 lasagna noodles; cooked al’dente and set aside

1. In a large skilled, brown the ground beef. Combine with the marinara sauce.
2. In a mixing bowl combine the cottage cheese with the Parmesan cheese.
3. Layer all the ingredients into a greased 9 x13 pan as follows:

(Spoon a little marinara sauce on the bottom to prevent sticking)

3-4 lasagna noodles
Marinara sauce
Cottage cheese mix
Mozzarella cheese
(repeat)
(repeat)

4. Bake at 350 degrees for about an hour or until hot and bubbly.

Like buttered popcorn...

Mindirandika@gmail.com (Mindika) — Tue, 16 Feb 2010 15:21:00 +0000

Does anyone watch the show "Ruby"? I love that show. She is an inspiration and just cracks me up. She's the kind of woman I think we can all relate to. While her particular struggle is food addiction and weight, she like most women everywhere just wants to find her spot in the world. She wants to overcome her weaknesses and wants to find love and acceptance. I think she is a brave woman to share her journey with the world.

Anyway, last week was this season opening and she talked about her new found love of Asparagus. She said she eats it while watching movies, instead of buttered popcorn. The visual of that just made me laugh...but not a bad idea. Well I happen to love love love asparagus as well. My siblings and I all love asparagus. We grew up fighting over it at the dinner table. While most kids were arguing over who got the bigger dessert portion, we fought over the even distribution of asparagus spears. I was in heaven when I finally lived on my own, and could eat as much as I wanted!

Unfortunately I now find myself having to share once again. While my husband isn't a big fan...little "r" can eat her weight in asparagus. A girl after my own heart! She's one little person I don't mind sharing with though.

This is one of my new favorite asparagus preparations. Enjoy!

LEMON ROASTED ASPARAGUS
(Mindi Original)

1 bundle asparagus spears, washed with the woody ends removed*
zest of 1 lemon
juice of half a lemon
1 or 2 cloves garlic
2 T. Parmesan cheese
salt & pepper
Pam cooking spray (or olive oil, if you're not concerned with calories)

1. Preheat the oven to 400 degrees. Spray a baking sheet with Pam cooking spray (or olive oil).
2. Lay the asparagus spears on the baking sheet in a single layer. Spray with cooking spray (or olive oil).
2. Sprinkle with lemon zest, and drizzle the lemon juice on top.
3. Using a fine grater, grate the garlic over top. If you don't have a fine grater, just mince the garlic really well and sprinkle on top.
4. Sprinkle with Parmesan cheese and salt & pepper.
5. Roast in a 400 degree oven for 10-15 minutes, depending on the size of the spears. (Be sure and preheat the oven. Do not put the veggies in the oven until it's come up to temperature.)

*When cleaning and removing the woody stems of the asparagus, simply pickup each stem, holding it at both ends bend until the end snaps. The asparagus will naturally brake at the exact point where the end starts to become inedible. Do this with each spear.

Monday Moments - This is me...

Mindirandika@gmail.com (Mindika) — Tue, 16 Feb 2010 03:28:00 +0000

Recently I had a conversation with a friend about my blog and more specifically about the poem you'll find on your left, "A Moment of Me". It's a poem I wrote several years ago and really what I want to be the inspiration for my blog.

I love to write. I have always loved to write, since I was very young. But for years I never shared any of my writing with anyone outside my family. It's always been pretty personal to me. When I finally decided to let others read some of my writing, I realized there could be great joy and fulfillment in sharing my experiences and emotions with those around me.

What I have learned from opening, what is essentially my heart, to the world is that in the vast scheme of things, we're not very different. No matter where we come from, our backgrounds, our vast talents and abilities, our life experiences...everything that could potentially make us different, at the core actually brings us together and makes us very much the same. We're all just people, striving to do our best in our own little corner of life. We all long to be loved, to give love, and to find happiness.

What bothers me, is that so many people don't focus on what makes us the same, only what makes us different. They revel in finding the faults of others and setting people apart from themselves. They like to make fun of or criticize things they don't understand, out of what's most likely jealousy. There's nothing wrong with the desire to be unique, but not if the intention is to place oneself above others or to make people feel less valued or important. We are all of great value and importance. We all have things to contribute in our own unique way. Again, that is what ironically makes us the same.

Which brings me back to my poem, "A Moment of Me". It's genuinely how I feel about myself...well 99% of the time. I admit I have my failings, my bad days, and my moments of doubt. But through out my life I have learned to truly accept myself for who I am..the good, the bad, the beautiful, and the sometimes ugly. I am not perfect. I'm striving to be a little more perfect everyday, but I'm far from my destination.

One of my New Year resolutions this year was to become the kind of person who makes people feel good about themselves, and to surround myself with people who do the same for me. I have wonderful people in my life. People who I love and with one phone call or simple conversation make me feel like I'm on top of the world. I long to be that for others as well. That is my most important goal this year.

When I write and share my recipe with you, I try to share a little about myself; glimpse into my life. I hope eventually you'll see who I am. A wife, a mom, a woman, a daughter, a sister, a friend...someone who loves what I do, loves who I am, and would do anything for those in my life. This blog is one of the ways I hope to share my talents, as well as my life experiences in an uplifting and positive manner.

I love your comments. I love your questions, your idea's and your feedback. I apologize if I don't always get the time to respond. My time on the computer can be limited with a very demanding 18 month old running around. But please know that I appreciate and value every one who takes the time to share my life with me!

Copyright © 2009 by Mindika N. Thiebaud

If at first you don't succeed...

Mindirandika@gmail.com (Mindika) — Thu, 11 Feb 2010 19:41:00 +0000

Several years ago when my husband and I were dating, he had to go out of town for a couple weeks. It was the first time we'd been apart for more than a day, since we'd started dating. I missed him so much while he was gone. That's when I first new that I really loved him. It's funny how sometimes people have to leave before you realize how much you don't want them to leave again.

The day before he was coming home I decided I wanted to do something to surprise him. Something that would let him know just how much I had missed him. I got the idea to give him personalized fortune cookies. I knew a place in Salt Lake where you could order them. You give them the fortunes and they put them in the cookies. Unfortunately I didn't have time for that. It took at least a week for the order.

That's when I decided...I should make them myself. Sure I've never made fortune cookies before, but I had seen a demo on the Food Network and it didn't look like rocket science. So, I went to work. I searched online for a recipe and got to baking.

Well it wasn't exactly rocket science, but it was pretty darn close. After two failed batches, I finally got the technique down and managed to salvage 14 half way decent fortune cookies out of the third batch, each one of them stuffed with a different reason I'd missed my man. I wrapped them up all cute, and couldn't wait to surprised him with my ingenious creation. Long story short, he was surprised, probably not to the degree my effort truly warranted, but excited and surprised non the less.

I haven't thought about attempting fortune cookies again, until I came across this post on one of my favorite sites Our Best Bites. She makes this look so easy. It got me thinking...this would be a fun and unexpected surprise for Valentine's day. I must say, homemade fortune cookies taste 100% better than the store bought kind. They melt in your mouth. And who doesn't love a secret little message, written just for them, wrapped in a buttery cookie!

So...this just may be what I'll be working on all day tomorrow. Hopefully it will turn out much better than last time. I'll keep you posted. Wish me luck!

UPDATE: I unfortunately didn't get a chance to make these. I spent Friday cuddling a sick baby girl who wouldn't let me put her down for more than 5 minutes. My poor husband had the most unfortunate Valentines day, nursing the two women in his life back to health. We'll have to have a make-up Valentines day...maybe next weekend.

A "Super" delish thumbs up!

Mindirandika@gmail.com (Mindika) — Wed, 10 Feb 2010 18:47:00 +0000

This is just a little something I whipped up on Super Bowl Sunday. I had some ripe avocado's that were at the "use or throw away" stage. For some reason I wasn't in the mood for just plain old guacamole, so I decided to be creative. The risk paid off. This got a "super" thumbs up from my hubby!

BLACK BEAN CORN AND AVOCADO SALSA
(Mindi Original)

1 Can Mexican style diced tomatoes; do not drain
1 Can black beans; drained and rinsed
1 Can sweet corn, or 2 C. frozen corn; defrosted
2 avocados; diced
½ large red onion; finely diced
½ C. cilantro; chopped
2-3 T. lime juice
1 t. cumin
3 cloves garlic; crushed and minced
salt & pepper to taste

1. In a large mixing bowl combine all the ingredients and gently stir to combine.
2. Serve with chips, on tacos, or over fish or chicken.

Salty Sweet Goodness!

Mindirandika@gmail.com (Mindika) — Tue, 09 Feb 2010 14:48:00 +0000

This is one of those recipes I just assumed everyone had, but I'm usually wrong when I assume. And my friend Amanda emailed with a special request that I post it.

I'll never forget the first time I had this yummy dessert. I was serving my LDS Mission in South Carolina, over 15 years ago, and Sister Jackson made this for us at dinner one night. She started out by telling us that we may think this is kind of weird, with pretzels for the crust. But she promised the flavor combo would not disappoint. I've always been a fan of salty/sweet desserts, so I obviously thought it was delicious. It has been a favorite, ever since.

So, if you're a fan of anything pretzel...chocolate covered, caramel covered etc...then you will love this!

BERRY PRETZEL DESSERT

For the Crust:
2 1/2 cups crushed pretzel
¼ C. sugar
1 cup butter or margarine melted

1. Mix ingredients together. Press into bottom of a 9x13 inch pan.
2. Bake at 400 degrees for 5 minutes then allow to cool for about 30 minutes.

For the Filling:
1 8oz. package cream cheese, softened
1 cup sugar
3 T. lime juice
1 8oz. container Cool Whip

1. In a large mixing bowl, beat together cream cheese, sugar and lime juice.
2. Fold in whipped topping.
3. Spread over crust and allow to cool for about 1 hour.

For the Topping:
1 6oz. package raspberry flavored gelatin (or strawberries)
2 cups boiling water
2 10oz. packages frozen raspberries (you can also use strawberries or mix berries)

1. Dissolve the gelatin in the boiling water; cool slightly.
2. Stir in the frozen berries, stirring until thawed.
3. Pour over the filling and chill until the gelatin sets; about 2 hours.

Monday Moments - A little treat for me...

Mindirandika@gmail.com (Mindika) — Mon, 08 Feb 2010 20:01:00 +0000

I love cute pajama's. They just make me happy. Back in my single days, when no one saw them, and I spent very little time in them, I always had the cutest most comfortable pajama's. Ironically now that I'm a wife and mom, and spend most of my time in them, my pajama's consist of my husbands old t-shirts, and a variety of ratty old flannel bottoms. I've thought about getting "cute" with my sleep wear before. But when you have a baby that's spitting up all over you, peeing, or wiping their sticky hands on you constantly, it's hard to justify the expenditure.

Well, my baby is now a toddler and much easier on my clothing. So, in light of what I've just been through the last couple weeks, I decided I deserved a little treat...and for me that was new "cute" pajama's!

So I ordered these, from here! Can't wait for them to arrive.

This one's for you Cindy!

Mindirandika@gmail.com (Mindika) — Thu, 04 Feb 2010 05:39:00 +0000

Tomorrow is going to be super busy, so my Thursday post is coming at ya little early. Hope you don't mine.

My good friend Cindy reminded me of this recipe. I kind of forgot about it. I had made it for her a few years back. Thanks for the reminder Cind! And Arnold says to tell you thanks as well. So sad...I had never made it for him. How could I have forgotten this one for my choco-holic husband.

Anyway, if you're looking for super easy, ultra impressive, and maximum deliciousness...look no further. This is your dessert! Enjoy!

CHOCOLATE BUNT CAKE WITH GANACHE AND BERRIES
(Mindi Original)

1 devils food cake mix
1 jar marshmallow cream

For the Ganache:
12 oz. dark chocolate, chopped into small pieces
3 T. corn syrup
6 oz. heavy cream
1 t. vanilla

fresh or frozen berries (If available...fresh raspberries are the best!)

1. Prepare the devils food cake mix batter as indicated on the box.
2. Grease and flour a bunt pan.
3. Poor half the batter into the bunt pan. Then spoon the marshmallow cream* around the center of the batter. Poor the rest of the batter on top of the marshmallow cream.
4. Bake the cake to the time specifications for a bunt pan as indicated on the box.
5. When the cake is baked. Allow to cool, then invert the cake onto a cooling rack. Set the rack on top of a baking sheet.
6. In a sauce pan over medium heat, bring the cream and corn syrup to a simmer.
7. Add the chocolate, remove from the heat and stir until the chocolate melts and the sauce comes together. Stir in the vanilla.
8. Poor the ganache over the cake. Be sure to cover the entire cake. The spill over will poor into the baking sheet.
9. Using two large spatulas transfer the cake to a serving dish.
10. Allow the ganache to set up.
11. Serve with fresh or frozen berries.
12. If you’re displaying the cake, or I want it to look really pretty. I fill the middle of the bunt cake with the fresh berries. Raspberries are my favorite.

*Just to clarify, there won't be a marshmallow creme middle. The marshmallow just melts into the cake, making it super moist and yummy!

Santa delivered...

Mindirandika@gmail.com (Mindika) — Wed, 03 Feb 2010 19:49:00 +0000

If you've been following me for a while, maybe you can remember several months ago when I made fresh butternut squash ravioli! It was to die for! That night at dinner as my husband was raving over the dish, I made it pretty clear that while I was glad he liked it...he would never be having it again unless I got a pasta maker. This was a couple months before Christmas so his response was, "Maybe Santa will have to put it on his list." Well Santa delivered, and our house has never been the same.

We are now in love with fresh homemade pasta. Something that may sound a little hard, but with a machine it takes just about as long as boiling the store bought stuff. We are now hooked. I haven't made the ravioli yet...it's on my list. But the fettuccine melts in your mouth.

I of course have been experimenting with all kinds of pasta sauce to accompany the heavenly strands of goodness. This is one I came up with this weekend. Obviously if you don't want to make your own pasta, this sauce would be just as delish over your favorite store bought brand. My favorite would be farfalle!

LEMON PEA CHICKEN ALFREDO SAUCE
(Mindi Original)

2 garlic cloves, minced
1 scallion, minced
2 T. butter
2 large chicken breasts, cubed
salt & pepper
2 T. butter
zest of 2 lemons
juice of 2 lemons
1 C. chicken stock
2 C. half & half
½ - 1 C. Parmesan cheese
salt & pepper

1. In a large skilled, melt the butter over medium high heat. Sauté the garlic and onion for 2-4 minutes or until translucent.
2. Add the chicken, season with salt and pepper, and cook until chicken is done and starts to brown.
3. Add the lemon zests.
4. Add the flour and stir until absorbed.
5. Add the lemon juice and chicken stock. Stir for 1 minute.
6. Add the half and half. Stir for 2 minutes or so until it just starts to thicken.
7. Add the Parmesan cheese. Stir until the cheese is melted and the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve over pasta.

HOMEMADE PASTA DOUGH

4 eggs
3 ½ C. flour
1 t. salt
1-2 T. water

1. In a mixing bowl, combine all ingredients. Mix until a dough forms.
2. Kneed several minutes until the dough is well combined.
3. Cover with plastic wrap and allow to rest for 20-30 minutes.
4. Using a pasty machine, roll out and cut.