My McDonald Meal

Just What I Needed: Banana Un-Ice Cream

2012-05-19T21:14:00.000-04:00

Yes, I am still here. Still sitting here, at the computer trying to muster up some words to share with you all.
Problem is, I don't have much to share except that.... whew, I needed that!!

I needed that break from you all.
No, no, please don't take it that way. What I mean is that I needed a break from this computer. Some time away to focus on other parts of me. Other parts that don't involve technology, which had started to suck me dry. I'm at the computer all day for work, then for fun with social media and I was just struggling to keep my interest up at night.

Instead, I pulled on a pair of running shoes and found my path. See, it's pretty hard to have the goal of getting up at 5:00 am for a run when you've been up until 12 am working on blog posts and "catching up" with the world.

I needed another outlet. So, thanks to my inspiring rockstar running buddy, I found it!

No worries though! I have still been cooking and even snapping a few pictures to share with you all. But, before I share any of those. I need to share this recipe with you!

Do you have a guess where I got the inspiration for this recipe? Yep, Pinterest! It was the "healthy" ice cream theme that got my attention. You can see what the other recipe looks like and how I tweaked it for my taste buds.

It was just what I needed tonight! Something cold, sweet and healthy to enjoy after a nice long run. Can't beat that combination!

Banana Un-Ice Cream
(adapted by Use Real Butter)

4 ripe bananas (sliced and frozen)
1/2 tsp vanilla extract
1 tsp honey
1 tbsp natural peanut butter
1 tbsp cocoa powder
water as needed

Directions:

In a food processor add the frozen banana slices. Very important to have frozen banana slices! Whole bananas will kill your food processor. - Process the bananas until they turn to a crumb like texture. Turn processor off and scrape crumbs down to the center and add vanilla, peanut butter and honey. Process until ingredients turn to a creamy texture. This is where the "ice cream" happens! Add cocoa powder and blend. IF the texture does not turn creamy then add a small amounts of water to help cream contents.

See, just what I needed. Ah...

A New Spring in My Step and the Bob's Red Mill Winner

2012-03-24T21:05:00.000-04:00

Happy Spring!

Spring has sprung in the Bluegrass state for sure. Dogwoods and redbuds and starting to bloom. The daffodils are on their second round and the tulips are in full swing.

With the change of time and seasons hopefully brings a new spring in my step with the lovely MMM! Sure do miss you all jumping over here for some family feeding inspiration or healthy food adventures. My time has been well spent though--- I've gotten back into running thanks to finding a rockstar of a running buddy! But, this has meant that I head to bed a lot earlier to get up for our 5:30am runs and ends up lending to less time to write at night. Hmm...something had to give.

Now just wait to see what I have coming up next! Hint, it has 3 W's involved! Whole grains, Wellness and Winning!! Come back on Monday and you'll see what I mean.

Until then, I'm happy to announce that the winner of the $50 Bob's Red Mill gift card is.... Jenn!! Congrats.

A Little Experiment: Orange Cherry Coconut Breakfast Bars with Bob's Red Mill and a Giveaway!

2012-03-15T23:06:00.001-04:00

I just loved science class! Something cool about looking at your specimens and putting together your hypothesis then jumping in to see if you were right. Well, this is just what I got to do thanks to Bob's Red Mill!

The trusting folks over at Bob's Red Mill sent me some coconut flour and asked me to ~~experiment~~ develop a recipe to share. Sure, no problem. This is an ingredient I had never used but always wanted to see how it substituted for other flours. So I chose to create a breakfast item.

My hypothesis: Using the coconut flour combined with a little extra liquid, would result in a moist but moist, cake like texture. I did a little research prior to using this flour and had read plenty of warnings about adding either extra liquid or extra eggs to prevent a dry crumbly result.

You can hop over to see the result of my experiment, Orange Cherry Coconut Breakfast Bars and try it for yourself!

And, they gave me a way YOU can do some experimenting of your own with a $50 Gift Card to use at either their store or online shop! WOW- what a treat! I am sure you could find plenty of ingredients to play around with.

Here is how you can win this fabulous giveaway.
CONTEST is NOW CLOSED!!
~~There are 3 ways you can enter:~~

1. Head over to Bob's Red Mill and look around. Then leave a comment below with the ingredients you would use for your own experiment!
2. Come on over to My McDonald Meal Facebook page and join this growing community. Leave a third comment below saying you've done so (if you already have liked the page, leave a comment also).
3. Share this giveaway on Twitter! Make sure you @melmcd99 and leave a comment below letting me know you spread the word.

Good luck! This giveaway will close on March 20th at 11pm.

Disclaimer: I received the products mentioned above at no cost. I only review products that I have personally tested and used in my kitchen, and all opinions expressed are my own.

Kikk-Up Your Valentine's Day with Kikkoman: GIVEAWAY and Soy Ginger Turkey Meatballs

2012-02-08T19:57:00.000-05:00

The great folks over at Kikkoman would like to help you have a Kikk-ed up Valentines Day!

You know Kikkoman for their soy sauce that either resides in your refrigerator or on the table at your favorite Asian restaurant. From Panko and Kara-age to Teriyaki and Soy Sauce glazes, Kikkoman products help you prepare simple,versatile and delicious meals. Panko bread crumbs are a staple item I like to have on hand in my pantry. It's perfect for baking OR frying (though I'm not a fan of frying) and provide that crunch to so many recipes. Many people don't realize that Panko bread crumbs work well in both sweet and savory dishes.

Well the nice folks over at Kikkoman sent me an awesome goody box of products to enjoy and would like to extend the same to you! One of my lucky readers that enters below will be eligible to win 2 FULL sized products from Kikkoman.

One of my more common ways of using panko is as a topping to casseroles but this time I added it in with some Soy Ginger Turkey Meatballs. I wanted a more romantic meal for my Valentine's Day weekend.

These are easy to mix together and bake while you spend more time with your loved one. To finish out the meal I cooked up a yummy Coconut Rice and steamed broccoli.

Soy Ginger Turkey Meatballs
(Makes 24 meatballs)

1 lb. lean, white meat ground turkey
1 cup bok choy, diced
1/2 cup scallions, chopped
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tbsp orange juice
1/4 cup reduced sodium soy sauce
1 cup panko
1 cup toasted sesame seeds

Directions:

In a small bowl whisk orange juice, soy sauce, ginger and garlic together and set aside. Next, combine turkey and remainder items with spoon. When all mixed stir in sauce and add panko. Scoop out golf ball sized amounts and roll into ball. Place on baking sheet and put in freezer for 10 minutes. Heat oven to 375 degrees. When meatballs are firm remove from freezer and roll in sesame seeds. Bake for 20-25 minutes. Make sure to check the inside the meatball to ensure the meat is cooked completely.

I used Kikkoman Lime Ponzu sauce for dipping! A perfect pairing!

THIS CONTEST IS NOW CLOSED!

GIVEAWAY INSTRUCTIONS:
Enter to win 2 FULL sized Kikkoman products!

Contest ends Tuesday, February 14th at 11pm!!

1. Leave a comment below- share with us how you have used panko bread crumbs.

2. "Like" My McDonald Meal on Facebook and leave a note below saying you did.

3. Tweet that you entered this giveaway mentioning @melmcd99. Make sure to loop back here and leave a note alerting of the tweet.

Disclaimer: I received the products mentioned above at no cost. I only review products that I have personally tested and used in my kitchen, and all opinions expressed are my own.
NOTE: I realize that some Kikkoman products contain high fructose corn syrup. I chose to not use the products that contain this ingredient--- for personal health reasons.

My Bread Endeavor: Olive Whole Wheat Bread

2012-01-23T20:07:00.000-05:00

Last year about this time I was planning away trying to find the best bread recipe to use during our 10 Day Real Food Challenge. My husband and I had taken a vow to not buy bread from the grocery but to instead make the time to bake our own.

Well, flash forward a year and I'm still at it- except for a short burn out time where we did buy from the store. I've played around with a few recipes to finally land on my favorite sandwich bread. It only has 6 ingredients involved in the main recipe- milk, yeast, olive oil, honey, salt and flour. I sometimes add other ingredients like oatmeal or sunflower seeds but my husband would prefer an unadulterated bread for his sandwiches.

This specific evening I branched out and added olives (HA- get it- "branched out" and olives?). It made for a nice accompaniment to our meal. Before it was completely baked, I brushed some water on the crust and sprinkled a little course sea salt on top. Yum- perfect flavor!

Simple Whole Wheat Bread
(makes 2 loaves)

2 cups of warm milk
2 1/4 tsp active dry yeast
1/3 cup olive oil
1/3 honey ( play around with this amount. I like mine less sweet)
1 cup whole wheat pastry flour
3 cups whole wheat flour
1 tbsp salt

Add yeast, oil and honey to the warm milk (warm- not hot!). Let sit for 5 minutes or so. In a stand up mixer bowl or in a regular bowl pour milk and yeast mixture then gradually add flour and salt. Stir with spoon before turning on the mixer (make sure dough hook is attached) or continue to stir until dry and liquid combine together. If using a mixer, turn to medium high and let the dough hook knead the bread for about 4-6 minutes. Sometimes depending on humidity, the dough may still be sticky and wet. If this is the case, then add one tablespoon of flour at a time until dough becomes smooth to touch. Cover dough with towel and let rest for 15 minutes.

Next, divide dough into two loaves- either loaf shape or other desired shape and let rise for 30 minutes covered in a draft free area. Heat oven to 375 degrees. Dough should double in size.
Bake for 25-30 minutes or until slightly brown on top.

Olive Bread

Follow above recipe but add in 1 cup of diced of your choice of olives- I used Kalamata- to dough before splitting into loaves.

Soup! Vegetarian Mulligatawny Soup!

2012-01-17T21:57:00.000-05:00

Remember all the great connections I've made via the Kentucky Food Blogger Association? Those connections lend to helping each other out when in a pinch. Mindy from, The World in My Kitchen sent out a request for help with guest posts while she was on a nice extended trip to Europe. So many of us offered our assistance.

I shared one of my favorite soups. Vegetarian Mulligatawny. I tend do make mine a little different than you might have had at a local Indian restaurant. Would you be surprised to hear that I add a bunch of vegetables to stock it full of nutrition? Check it out over at her site.

Starting off the New Year with a Healthy Breakfast: Vegan Banana Nut Muffins

2012-01-01T21:22:00.000-05:00

Happy New Year!!! 2012 is here. Are you ready? I am!.... I think. We'll at least I'm ready for today since I ate breakfast. Yep, that's usually what it takes for me to tackle the day. Uh-- and a few cups of coffee.

Last year I spoke about the importance of breakfast and showed you one of our favorite complex breakfast foods- Coconut Breakfast Bars. Well, check out these muffins and add them to your breakfast menu ASAP! I made them the night before and then re-heated them in the toaster oven for a few minutes before serving with a Green Power Pack Smoothie (NOTE- we have now switched the spinach out for kale!! The girls likes it this way now.)

Vegan Banana Nut Muffins

3 large ripe bananas

2 Tbsp olive oil
1/4 cup honey
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped almonds
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
dash of nutmeg (optional)

Directions:

Pre-heat oven to 350 degrees. Smash bananas using a potato masher in a large bowl. Add olive oil to the smashed bananas and mix well. Combine honey, sugar, vanilla extract and mix thoroughly. In a separate bowl, mix dry ingredients - flours, almonds, salt, nutmeg and baking soda. In small amounts, stir dry ingredients into wet ingredients carefully not to over stir. Line a muffin pan with muffin wrappers, or coat with tin with oil to prevent sticking if not using wrappers. Spoon batter into each of the muffin slots until the slot is full. Bake for 25- 30 minutes or until a toothpick comes out clean. Remove from the oven and let cool on a rack.

My Crafty Adventure: Christmas Fruit Tree

2011-12-18T20:12:00.000-05:00

Hooray!! It's happened...I have been bitten by the crafty bug all thanks to Pinterest! I'm fairly new to this cool bulletin board like site. -- Thanks to my sister in law for her pressuring me to join and lose hours of my life thumbing through other peoples creative talents.

Ah, but if it wasn't for my time well spent on Pinterest then I wouldn't have made this healthy treat to take to school for my oldest gal's teacher. The original picture and post can be found here.

Step by step:

This took about 30-40 minutes for me to make. The most time consuming part was cutting up the fresh pineapple and cantaloupe. I would advise you to use citrus, or more acidic fruits to prevent browning from occurring. Apples could be used if first soaked in a little lemon or orange juice- just no bananas. I used about $15.00 worth of fruit from the grocery- all fresh. Grapes, pineapple, kiwi, mango, strawberries and clementines. Use cookie cutters or melon scoops to help form the shape of the ornaments. I used a small 1 1/2 inch round biscuit cutter for most of the fruit and a star for the top.

I started with a Styrofoam tree that I found for $3.00 at a local craft store. Some stores have green which I would have preferred but white was what the only one I could find.

Then you will need a box of round toothpicks to use to hold the fruit in place. TIP: Insert the toothpicks first row at a time and then place the fruit on the stick when ready. This prevents the sticks from pushing through the fruit. And- helps decrease the amount of sticks you will have puncturing your delicate fingers.

Next work your way up from the bottom scattering the fruit from row to row. Don't worry about the gaps- you can go back in and fill with grapes at the end. You'll even see if you look closely that I had some white spaces. I found that this is almost impossible to prevent. (In other words--- DON'T stress over this! Lesson learned.)

This would also be a wonderful party favor or centerpiece! My oldest is already asking for a fun shape for her birthday party in March! Hmm... might have to shop around for a creative Styrofoam shape.

Happy Holidays to you all!

Cookie Cookie Cookie- Virtual Cookie Exchange: Biscotti Regina

2011-12-12T22:30:00.003-05:00

Oh cookies how I love thee! Especially this time of year when I get to pull out favorite recipes and try new ones too... one of the many reasons I have enjoyed participating in the Annual International Bloggers Virtual Cookie Exchange. This year it's hosted by Lori at Fake Food Free - a fellow Kentucky Food Blogger, and her new co-host, Andrea of Food Embrace. See, instead of actually sending the cookies we send each other a recipe and make them at home to enjoy with family and friends.

I have to say I have been impressed with the uniqueness and creativity involved in the recipes I have been given. Last year I made a Triple Ginger Cookie and this year I did a Biscotti Regina that was passed down to me from Chris at Mele Cotte. It is one of her favorites from the Sopranos Family Cookbook. Oh how I love a good chunky biscotti to dunk in my coffee! These turned out to be just the perfect fit for me.

Biscotti Regina
(adapted from Sopranos Family Cookbook via Mele Cotte)

½ cup milk ( I used 1/2 and 1/2 since I was running low on milk and wanted to save some for tasting)
2 cups unhulled sesame seeds (not toasted)
1 cup whole wheat pastry flour (I couldn't resist adding some whole grains)
3 cups all purpose flour
1 cup sugar (I used turinado and found it worked perfectly)
3 ½ tsp. baking powder
½ tsp. salt
½ pound (two sticks) unsalted butter, cut into pieces and softened.
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. grated orange zest

Directions

Preheat oven to 375◦ F. Place parchment paper on two baking sheets.
Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper and set aside.In a large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.
In a medium bowl, whisk eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.
Pinch off a piece of dough the size of a golf ball and shape into a log 2½ inches long and ¾ inch thick.Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet. Continue with the remaining dough, placing the cookies 1 inch apart.
Bake 25-30 minutes, or until well browned. Let cool on the baking sheets for ten minutes, and then transfer the cookies to a rack to cool completely. Store in an airtight container.

If you're curious what recipe I sent off to be enjoyed then check out my Crunchy Peanut Butter Date Balls! Ironically Lori at Fake Food Free received mine and seemed to like my version. Bet you would too!

Let us Give Thanks for the Little Things in Life!- Sweet Potato Snack Bites

2011-11-27T20:08:00.001-05:00

It's quiet in our house tonight. We're trying to get back on schedule after being off since Wednesday. Kind of makes me weepy- especially as reflect back on the holiday weekend.

See, I love all holidays but there is something special about Thanksgiving! I love it for many reasons.
For family time.

For grocery shopping. And more grocery shopping.

For insane amounts of vegetables! This year, I used 3lbs of carrots between my carrot parsnip gratin, roasted carrots and snack carrots.

For the little things in life that make me smile.

For all the extra help I received from my mom and MIL!

For my husband!

For using our nice dishes.

For good wine and conversation.

For proving to myself that I can cook a 17lb bird!! Wahoo!!

Most of all- I love Thanksgiving for the intentional time it gives us to pause and give thanks!!

One more thing--- I also love this holiday because it's the beginning of much more family time, celebrations and good food.

Knowing what's to come in the calorie department- I tried out a healthy snack idea this weekend. -
Sweet Potato Snack Bites! Easy and really good.

Sweet Potato Snack Bites

3 medium size sweet potatoes or yams
1 tbsp unsalted butter, softened
1/4 cup whole wheat pastry flour
1 egg white

Directions

Heat oven to 375 degrees. Pierce potatoes with fork and place on baking sheet. Bake for 30-45 minutes or until soft. Remove from oven and let cool completely.

Turn oven to 350 degrees. Prepare of baking sheet with parchment paper. When cool, peel and mash potatoes then add flour. In small bowl whisk egg white and butter. Combine all ingredients together and with a tablespoon scoop out into balls. Once prepared put in freezer for 10-15 minutes. Pull from freezer and bake for 30 minutes. They should be somewhat crispy on the outside but soft inside.

Note: I had originally planned on making these and then rolling them in crushed pecans before I froze them but I was out of nuts. So- just in case you have some around- try it that way too!
These are great to put in lunches or serve as an after school snack!

Engery Boosting Meal with Jovial Pasta

2011-11-12T14:30:00.001-05:00

Those are kale chips on top!

It's 5:00pm and it's almost dark outside. Does that bother anyone besides me?

It's 5:00pm and there is still homework left to do, laundry to fold, dinner to fix and plenty of other things to do!

Uhhhh - what do we do for dinner? Comfort food is my first thought. Oh no, not a good idea! I don't want a heavy meal that will zonk my family out 10 minutes after it's chewed? No way, Jose! We need something that will give us a boost! How about a pasta dish that has the comfort feel but ends up giving an energy boost to my family instead!

Do you know about einkorn pasta? Well- it's time you did! Einkorn is a strain of wheat that's full of dietary fiber and packed with protein--a whopping 9 grams per serving to be exact--and B vitamins. In my opinion, einkorn pasta should be seen as a nutritional powerhouse.

Okay- honestly, this pasta is delicious. My girls ate it up! Even my oldest who isn't really keen on pasta enjoyed the flavor and texture. Not slimy like the other pastas she said!

I was graciously sent a box of Jovial Foods new Whole Grain Einkorn pasta and served it up with a Caramelized Onion Butternut Squash Sauce! Yum!

Caramelized Onion Butternut Squash Sauce

1 tbsp unsalted butter
1 medium sweet onion, diced
1 garlic clove, minced
1 medium butternut squash
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 cup vegetable broth or water
1/4 cup goat cheese

To roast squash
Preheat oven to 350F. Cut the butternut squash in half, lengthwise and scoop out the seeds. Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 30-40 minutes or until a easily pierced. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and puree with a blender.

Directions for sauce
In a large skillet heat to medium high and melt butter. Bring butter to a rapid boil and add onions. Carefully stir onions in butter and let butter begin to brown. Reduce heat to medium and add garlic allowing them to caramelize- approx. 5 minutes. Add seasonings, squash and broth. Let flavors cook together for another 10 minutes. Stir in cheese before serving.

Disclosure: I was sent product from Jovial Foods at no charge and I was under no obligation to post about them nor receive compensation for doing so.

A Rustic Chili in a Hurry: Turning Slow Cooker Meals into a Speedy Dish

2011-10-29T22:24:00.000-04:00

A chilly fall Saturday typically brings thoughts of lounging around in our pj's until way later than planned. Late breakfasts followed by snack lunches with the oven constantly warm. Football on in the background. Craft projects covering the family table. Slippers scattered all about the house. Giggling girls and one big happy family!

UH- nope- not now!! This may be what we dream of or set our minds on at the beginning of the week but very rarely happens. With two busy chickadees and parents involved in different activities and interests, we tend to be on the go. So with being on the go also throws out the window any plans of slow cooking weekends. Instead, I tend to plan out a meal that I know I can get together in the late afternoon and have ready to eat soon after.

Chili is one of my comfort favorites to include as a meal on such weekends. Of course, it's wonderful thrown in the slow-cooker but sometimes it's just easier to heat and eat. What are some of your favorite slow-cooker comfort foods that you turn into speedy meals?

Foodbuzz has partnered with Electrolux and www.kelly-confidential.com to provide viewers a chance to vote for their favorite comfort foods and/or share their own. For every selection or entry, Electrolux will donate $1 to the Ovarian Cancer Research Fund as part of its $1 million commitment to the cause. Plus, visitors will be entered for a chance to win an Electrolux Induction Cooktop, which makes cooking your favorite comfort foods fast and easy thanks to induction technology.

Rustic Vegetarian Chili

1 tbsp olive oil
1 cup diced sweet onion
2-3 cloves garlic, minced
1/2 cup green pepper, finely chopped
2 carrots, chopped
1 can fire roasted diced tomatoes (I love these from Muir Glen!)
1 can no salt added tomato sauce
1 can kidney beans, drained
1 can pinto beans, drained
1 can water
1/2 cup brewed coffee (It's just fine to use leftover coffee from that morning!)
1 tbsp molasses (honey works well too- lends a milder flavor)
1 tbsp chili powder
1 tsp cumin
1 tsp red chili flakes
2 tsp coarse sea salt

Directions
In large stockpot heat oil to medium high and saute onions and garlic until tender. Add green peppers and let cook for 5 minutes. Stir in carrots, beans and tomatoes and bring to simmer. Toss in remainder ingredients and blend together. Bring back to medium heat and allow to cook for 20-30 minutes. Serve hot with your favorite toppings!

What toppings do you add? Crackers, cheese, sour cream, spaghetti or a hearty chunk of bread?

First Kentucky Food Bloggers Event and Some Soup Beans and Spoonbread

2011-10-19T22:10:00.001-04:00

For once in my blogging career I didn't feel like a weirdo talking about food blogging in my own city! Nope, sure didn't because I was surrounded by folks just like me. Talk about a comforting feeling. No, I was not in a food rehab group! Much more helpful than that- I was part of the 1st Kentucky Food Bloggers Association event!

It all started with the master minds- a.k.a. Lori from Fake Food Free and Mindy from The World in My Kitchen, that pulled together a Facebook fan page recruiting other food bloggers residing in Kentucky to introduce themselves and join a new community. First there were only a handful.
Then before we knew it we had about 30.
Then there were discussions of an outing.
And see, Lori has fabulous connections with Alltech which have connections with some chefs in Lexington.-- So, an outing was planned around the Incredible Food Show! Alltech worked with Jonathan’s at Gratz Park Inn and our devine meal was prepared by Jonathan and his excellent staff.

Oh- and now we have over 60 food bloggers who have signed up on our group page! Who knew there were that many other crazies like me in my backyard! Woohoo!

Part of our dinner event included nothing other than a lovely swag bag!! I mean what blogging event doesn't include a swag (goodie bag for those wondering) bag. Lori and Mindy worked really hard with local companies and stores to provide us with some Kentucky Proud products! When I pulled out the Weisenberger Mills spoonbread mix it got me thinking of an upcoming meal idea!

Photos of event taken by Lori/Fake Food Free

The dinner was wonderful, almost to wonderful since I went home with a terrible stomach ache after eating way too much food. But- hey I didn't complain since it was came with new friendships and thoughtful conversation!

Weisenberger Mills Spoonbread and Soup Beans

Soup Beans

2 cup dried great northern beans
1 cup dried pinto beans
5 cups water
3 cups vegetable broth
1 tbsp olive oil
2 celery stalks, diced
1 medium size onion, diced
2 garlic cloves, minced
1 green pepper, seeded and diced
2 carrots, peeled and cut into 1/2 in. chunks
3 tbsp. Herb n’ Renewal Chili Season'n
2 tsp coarse kosher salt

In a large bowl soak beans in 5 cups of water overnight.
When ready, drain and rinse and set aside. In large stock pot heat olive oil and sautee celery, onion and garlic until soft and transparent, about 5 minutes. Add green pepper, carrots and vegetable broth. Cook for 10 minutes. Pour in beans, seasonings and turn burner to medium low and let cook for 30-45 minutes or longer.

Spoonbread

Easy- fix according to directions on the back of the bag. Promise- this is one "box" mix that is worth every bite!!!
Oh- a note- I added 1 cup of frozen corn to the mix and I cooked this in a cast iron skillet! Yummy!

Here are some of the other Kentucky Proud products that we received in our swag bags.
Americandy
Kentucky Cutting Boards
Marksbury Farm Market
Bleugrass Chevre
Elmwood Fine Tea
Herb n’ Renewal
Holly Hill Inn Restaurant
Howard’s Creek Authentic Beer Cheese
Bourbon Barrel Foods

Disclosure: The foods and products mentioned in this post were given to me free of charge. I was under no obligation to post about them nor received compensation for doing so.

Potato Skin Bar: Healthy Comfort Food for ALL

2011-10-03T21:54:00.001-04:00

Poor things- potatoes get such a bad rap and it's not fair! They've been mashed for years. From Adkins to South Beach and now a debate on the school lunch line.

But, it's not their fault! It's our fault!! Too many only know to peel then fry them up with lots of grease and dash some salt on top and slather that traditional red sauce on top. They aren't going to make you pack on the pounds when prepared a healthy way showcasing their skins and all! I mean- do folks even know what a real potato tastes like anymore?

Did you know that one medium potato has around 160 calories, 37grams of carbohydrates, 4grams of protein and 4grams of fiber from the skin alone. They are also great sources of vitamin C, vitamin B6 and potassium.

Well, I believe that, in moderation of course, these rough skin fellas are one of my favorite comfort foods! Come on, who doesn't like to eat something that just about instantly fills your belly making you comfortable.

Warning: Potato skins that you order from restaurants are typically not a great choice but when made at home where you can control the ingredients, they can become a smart comfort food! Felt I needed to mention this fact.

Now that you are okay with eating potatoes- are you a skin fan or not? I love the skins, crunchy with a bit of salt. Ah- and luckily my family likes them too! So, twisted the potato bar concept and pulled together a Potato Skin Bar. Offered the fam plenty of options to dress their potato with then slipped them in the oven to finish off the crispy skin part.

Loved seeing my gals pile on the vegetables and beans! Remember, giving them choices and a chance to fix it themselves makes a world of difference!

Potato Skins

4 russett potatoes
1 tbsp + 1 tsp olive oil
1 tbsp course sea salt

Toppings
1 cup mild cheddar cheese, shredded
1/2 cup Monterery Jack cheese, shredded
1 cup black beans
1 cup red pepper, diced
2 cups steamed broccoli
1/2 cup green onions, sliced
Salt and pepper to taste
2 slices of cooked turkey bacon, crumbled
1/2 cup lowfat sour cream

Directions

Heat oven to 400 degrees. Scrub potatoes and pierce with knife then rub with oil. Bake on baking sheet covered with foil for 45 minutes to 1 hour.

Test potatoes and make sure they tender. When cool, slice in half and with spoon or melon scoop, emtpy potato halfs. Turn oven to low broil. Brush remainder oil over the inside of the potato and place skins back in oven and broil for 5 minutes or until skins begin to brown around edges.

Pull from oven and immediately dress skins with toppings and return to broiler until cheese melts. Top with sour cream and enjoy!

Perfect Leftover Meal: Meatless Mexican Lasagna

2011-09-29T21:21:00.000-04:00

I am thrilled when I throw together a meal that tastes good, looks good and makes even better leftovers!! See folks-- leftovers are very important in our house. I married a man that loves leftovers. In fact, he gets pretty bent out of shape when the fridge is bare and he has to sacrifice and take PB&J. Yep, you might say I've spoiled him.

What's one of you favorite "leftover" meals? One that you make specifically for the leftovers? We use leftovers for lunches more than for other dinners. And now that our oldest has her own thermos, she enjoys them too.

This is a meal that if you make a large amount like I did, you are guaranteed for leftovers. Enjoy!

Meatless Mexican Lasagna

1 can diced tomatoes (or you can omit the tomatoes and chiles and use a jar of your favorite salsa)
1 small can green chilies (or you could use a fresh poblano pepper as they are mild)
1 can fat free refried beans (or use pintos and mash them yourself)
8 whole wheat flour tortillas
4 cups fresh spinach, torn in small pieces
1 can sliced black olives
2 cups shredded Monterrey jack cheese
1 cup shredded cheddar cheese
1 cup fresh cilantro, minced

Directions:

Heat oven to 350 degrees. Add 1 cup of salsa/tomato chile mixture to the bottom of a 9x13 casserole dish. Take tortillas and slice into small lasagna style strips. Spread one layer of tortillas strips then add a layer of beans evenly on top of tortillas and sprinkle with half of the can of black olives. Next, add another layer of tortillas, tomatoes,beans, olives and 1 cup of cheese combination. Continue until you run out of ingredients. Sprinkle fresh cilantro on top. Use rest of cheese for the top of the lasagna.

End of Summer Tribute: Corn and Lima Bean Succotash

2011-09-21T20:38:00.002-04:00

The days are getting shorter and the weather is getting cooler but my palate is still programmed for summer! Anyone else in this place? I love the flavors of fall, but it's just not the same as the freshness of summer!

Want to play a game to help keep those "fresh" memories fresh in your mind? Then join me in a game of creative tastebud play.

Complete the sentences with me. Close your eyes after you read the note and tell us what your mouth is saying.

- A tomato pulled from the vine, sliced within minutes, tastes like...

- Corn shucked and grilled, drizzled with butter reminds you of...

- Red peppers with their squeaky hard shell invite you to...

- Candy sweet onions skins tanned so carefully by the warm summer sun are best...

Ah...I'm curious to know what you all are thinking. Thanks for playing along!

Now, to mix in all of the flavors listed above, give this sweet and sour salad a try. A perfect end of summer tribute!

Do you notice the missing ingredient? Just to show that we all mess up sometimes.

Corn and Lima Bean Succotash

1 cup red pepper, seeded and diced
1/2 cup sweet onion, minced
1 garlic clove, minced
3 cups Lima beans (frozen work fine if you don't have fresh)
3 cups fresh corn kernels
1 cup cherry tomatoes, cut in half
1/3 cup fresh parsley, chopped
2 tbsp fresh basil, chopped

Dressing
1/4 cup honey
1/4 cup apple cider vinegar
2 tbsp lemon juice
2 tbsp Dijon mustard
1 tbsp olive oil
salt and pepper to taste

In a large sauce pan bring 4 cups of water to boil. Add Lima beans and cook for 5-10 minutes or until slightly tender. Then add corn and cover to steam for 3-5 minutes. Drain water and let cool. Mix onions, garlic and remainder of the ingredients together in a large bowl. Prepare the dressing in a small bowl and whisk mixing ingredients together. Toss the dressing over the salad and let chill for 30 minutes then serve.

National Childhood Obesity Month: Help in the Fight!

2011-09-16T20:46:00.002-04:00

Did YOU know that September is National Childhood Obesity Month?

Did YOU know that close to 12.5 MILLON children are either overweight or obese?

Did YOU know that this is the first generation of children that may NOT live as long as their parents?

Did YOU know that this is one of THE most preventable problems in the United States?

There are many ways you can help but...I have a very different way for you help. ---

In honor of National Childhood Obesity Month, please consider supporting my friend and collegue Amy File and Team Healthier Generation as they run 26.2 miles in the ING NYC Marathon to end childhood obesity. By making a donation, YOU become a part of the solution.
Donate online at www.crowdrise.com/amyfile

Team Healthier Generation includes five first-time marathoners all from separate communities who share a passion for healthy kids. Each of the runners is training individually, but will share training tips, personal stories and playlist suggestions in the months leading up to the race on http://www.healthiergeneration.org/marathon/.. And--- the Team Captain for Team Healthier Generation is Celebrity chef Richard Blais, Top Chef All Stars

You can also check out The Alliance for a Healthier Generation's Facebook page http://www.facebook.com/#!/HealthierGeneration for other ways you join in the fight!

Flashback Foods: Fig Newtons Made at Home

2011-08-29T21:45:00.000-04:00

The yellow, shiny wrapper would sit on the store shelves and tempt us as we pushed our cart by it on most trips to the grocery store. My mom may blame it on marketing, I may blame it on my granola grandmother. Whoever was the first one who brought home the package and let me have a taste of that strange and gooey center with its buttery cookie outer shell, probably never would have known the flavor memory I would have now. Oh, and I can't forget to remind you of the crunch of the fig seeds that always caught me by surprise. Made me want to come back for more!

Nabisco Fig Newtons were a hit in the early 80's packed in many lunchboxes thought to be a healthy cookie. But now that I clearly understand what each ingredient on that dull, yellow wrapper is, I decided it was time to come up with my own health-conscious version for my girls. To give them a similar experience, minus all the nasty preservatives and processed ingredients.

Homemade Fig and Apple Newtons

Filling
2 lb. fresh brown Turkish figs or black mission figs
1 small tart firm apple ( I used a local gala) - peeled and diced
1 tsp freshly squeezed lemon juice
1/2 cup honey

Dough
1 stick unsalted butter, softened
1/2 cup sugar
1 egg white
1 tsp vanilla extract
1/2 tsp almond extract
1 cup unbleached all purpose flour
1/2 cup whole wheat pastry flour

Directions
For the filling, carefully rinse off the figs and cut the stems off. Heat figs, apples, lemon juice and honey on medium for 5-10 minutes. Mash mixture, reduce heat to low and allow to cook for 20 more minutes or until mixture has thickened.

To prepare the dough, use either a stand up mixer or hand held. Blend butter and sugar until creamy. Reduce speed and stir in egg and extracts until completely combined. Turn off mixer and stir in flour, careful not to over stir. Press mixture into a ball and chill for 2 hours or overnight.

When dough is ready, heat oven to 350 degrees and lightly flour a hard surface. Roll out dough to 1/2 in thickness - forming a long rectangle. Spread fig and apple mixture over half of the surface of dough and gently fold dough over forming a log. Slice bars 1-1 1/2 in wide and place on cookie sheet. Bake for 10-12 minutes or until lightly brown. Let bars cool on rack.

Note: these cookies are even better when placed in a sealed container overnight. This way they get that nice soft texture verses drying out uncovered.

The Edible Gem!- Eden's Gem with Almond Steel Cut Oats

2011-08-16T20:19:00.001-04:00

I'm in heaven! I have discovered another new food and am in love.

The other day I was wondering around one of our local farmer's market and ran across a sweet lady selling some very unique, somewhat heirloom fruit and vegetables. This is the same stand where I purchased these cute edamame beans too. But this trip I was introduced to the Eden's Gem, a very special jewel in the melon family.

At first look it you would think it might be a premature cantaloupe. But once you slice into it you see some resemblance to a honeydew.

Ah- it's a combination of both! What a perfect flavor. Sweet with a little tang to the back taste buds. For breakfast the next morning I made some Almond Steel Cut Oats and came up with idea to stuff the melons with the oats and Greek yogurt. My girls loved the chewy texture of the oats and creaminess of the yogurt and sweet melon.

Almond Steel Cut Oats
serves 4

2 ½ cups milk
1 cup Bob’s Red Mill Steel Cut Oats (other brand will work but I’m partial to Bob’s)
½ cup raw almond
1 tsp almond extract
2 tsp maple syrup

Directions:

Heat oven to 400 degrees. Spread oats and almonds on a cookie sheet and roast for 10 minutes, or until slightly brown. Some ovens vary- so pay close attention as not to burn.

Bring milk to a low boil and stir in oats. Let boil for another minute then reduce temperature to simmer and let cook for 30 minutes stirring frequently. When oats soak up liquid and are tender, remove from heat and stir in almond extract and toasted almonds. Drizzle syrup over oats right before serving.

For this dish I let the oats come to room temperature and used 2 tbsp of plain Greek yogurt with each melon half and served oats on top. Easy to fix and easy for ALL to eat! – Kids included!

Vegetarian Potstickers: Before and After Kids

2011-08-07T22:41:00.000-04:00

Back in the day! -- I just love being able to say that-- When we lived in Portland, life was easy. We had one car, started off living in a very small apartment with just the bare necessities, a very carefree life. These were the days when we could walk to cool restaurants and -- eat after 7pm. Oh my, do you remember those days? Well anyway, there was great Asian restaurant called Stickers that we fell in love with soon after moving to town. I had eaten a fare share of Asian food unlike my sheltered husband who very rarely ventured away from Tex-Mex. Needless to say, he fell in love immediately! Especially with their vegetarian potstickers and dipping sauce.

Deep down it's been a goal of mine to try and duplicate the potstickers we fell in love with and frequently enjoyed. The taste of the crispy outside and sweet and savory filling still lingers even after 12 years. So, when I discovered the wonderful world of Wonton Wrappers, I knew they were destined to be made!
And to have now accomplished making them and seeing how easy they are- we will be sure to enjoy them many more times! But instead, we'll enjoy them with our sweet gals in the comfort of our own home before 7pm.

Vegetarian Potstickers

Filling:

1 tbsp peanut oil
1 small onion, minced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 carrot, diced
1 cup shitake mushrooms
1 block of firm tofu
1 tbsp low sodium soy sauce
1/4 cup chopped peanuts

18 wonton wrappers
2 tbsp coconut oil

Directions:

Heat oil and add onion, garlic and ginger. Cook on medium heat until onions become transparent. Toss in carrot, mushrooms and tofu. Crumble tofu in skillet and let brown- about 5 minutes. Add kale and soy sauce-cook for another minute. Remove from heat add peanuts and stir.

Lay out a few wrappers at a time on a non-stick surface (wrappers will dry out quickly so only work with a few at a time). Scoop out 1 tbsp of filling into the center of wrapper and fold to make a triangle. Gently press down on edges to close. With pastry brush tap water on edges to seal.

Heat oil in a large skillet to medium-high. Making sure oil covers bottom of the pan. Add just potstickers to pan- don't over crowd. Let them cook on medium high for about 3-5 minutes or until brown on bottom. Then add 1 tbsp of water to skillet, be careful of splattering oil! Cover and let steam for another 3-5 minutes. Lift from pan and blot with towel to remove any remaining moisture.

Place cooked potstickers on plate and serve with your favorite dipping sauce!

Note: take a look at these adorable edamame beans! I found these at one of our local farmer markets this weekend. Now that I know that they can be grown in Kentucky- you know what I'll be adding to my garden next summer!

How to Stuff a Zucchini and Bob's Red Mill

2011-07-27T22:43:00.000-04:00

I normally would consider myself a vegetable and fruit connoisseur being able to identify most-- until one late June evening when I paid a visit to my garden. It is my usual ~~superstition~~ habit to cross my fingers when walking out to my garden hoping for some good news! This particular night I noticed some blossoms on a volunteer squash plant that was sharing space with my cucumbers. So I decided to carefully lift those darn prickly leaves- and to my surprise this is what I discovered.

Yep! It's a round zucchini. I have seen the cue ball variety but never one that looks like a watermelon! Have you?

I wasn't really sure what to do with this so I sent one over to my mom for a little experiment. She shred it and used some for bread. It worked perfectly! So when it was my turn I decided that I'd play on the versatility of this vegetable and try stuffing it. Since this one has a strong outside shell it's perfect to hold a delicious filling. A filling like a grain from Bob's Red Mill!!

When I was at BlogHer Food in May I had the pleasure of meeting some of the folks from Bob's Red Mill and was introduced to their Grande Whole Grain Cereal. They were kind enough to give me a bag to take home and try. So for this dish I decided to keep it simple and follow the recipe on the back of the bag. Grande Whole Grain Risotto! What a perfect addition to the squash.

Note: I chose not to add the peas nor mushrooms.- Afraid there would be too much moisture to use in the zucchini. Instead I used green peppers and some fresh goat cheese.

How to Stuff a Zucchini (Round or oblong)

Directions
1. You need to pick a strong zucc! One that doesn't have any brown spots. I have found that the greener the zucchini (darker green works best), the more sturdy it will be on the inside for the filling.

2. I used the very unique round zucchini so finding a location to open the cavity was not hard but if you are using the regular long shape form then find the flattest location and use it as the bottom. Then carefully slice off a piece the length of the zucchini- just enough to make an opening.

3. Use a sturdy spoon, or ice cream scoop like I did and scoop out the seeds. Don't take the spoon too close to the rim. You want to leave some of the flesh to eat with your stuffing.

4. Rub a dab of olive oil on the squash to prevent from burning.

5. Carefully add the stuffing inside the squash, pushing it down to the bottom of the carved center. If using an oblong, or regular sized squash then spread it out to each end instead.

6. Heat oven to 375 degrees and bake 30 minutes or until inside flesh is soft.

Speaking of Bob's Red Mill-- there are only 2 more days left in Spar for the Spurtle competition!! DEADLINE is July 30th! So get cooking!

Some notes regarding the competition-
- Recipe must include Bob’s Red Mill’s Steel Cut Oats, and it can be sweet or savory.
- Recipe must be demonstrated in a video
- Actual recipe submission must be a video submission
Contest rules click here.

Kitchen Remodel FINAL Reveal

2011-07-10T22:30:00.000-04:00

What you have all been waiting for-- and what I've been dreaming for... the kitchen remodel reveal!!
No words are really needed. Just glance around and see what you think! We are beyond thrilled with the results and owe it all to Gretchen with Kitchen Interiors LLC- and her design and cabinet crew.

Now the girls have a place to eat breakfast!

Drawers to keep my pots and pans.

This faucet is the coolest- the nozzle pulls down.

Decided to frame in the window with tile.

We can finally see our sink and counter tops!

I am in love with this sink!

Our beverage corner.

And a tall pantry!

I'll keep adding more pictures in upcoming posts as we continue to decorate. I'm on the search for a some cute cafe curtains for the kitchen window and we are going to add a window cushion for more seating. It is so nice to be finished with dust and clutter- but worth every bit!

One Bowl Baking: Blueberry Breakfast Cake

2011-07-06T23:44:00.001-04:00

In my new kitchen, with my new sink, lighted by my new pendant light (you can tell I am happy) dishes are washed with a smile on my--must be honest here--husband's face, since he does the dishes the majority of the time. Anyway, I just might have found a way to make dishwashing a little more tolerable, and a way you can gain back a few minutes to linger a little longer at the breakfast table, by cutting back on the amount of dishes you use when baking. Hence, the one bowl recipe! Who wants to have a whole sink full of dishes to wash right after breakfast? Problem solved!

Blueberry Breakfast Cake- using only ONE bowl!

5 tbsp unsalted butter, melted
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1 cup plain yogurt (nonfat works fine- I use lowfat)
1 tsp almond ext.
1/2 tsp baking soda
1/4 tsp salt
1 cup unbleached all purpose flour
1/2 cup whole wheat flour
2 cups fresh blueberries

Directions:
Preheat oven to 350 degrees. Lightly grease 8 or 9 inch pie pan. In one large bowl, combine butter and sugar and whisk until mixed and smooth looking. Next whisk in eggs, almond extract and yogurt. Add in the soda, salt and flour and gently blend together. Carefully fold in blueberries and spread batter in prepared pan. Bake for 25 minutes or until toothpick comes clean and top is golden brown. Serve either hot or room temperature! And enjoying washing only one bowl!!

Note: this recipe is very adaptable!! Try omitting the blueberries and using other fruit and in some nuts.

Blueberry Picking with Best Friends! I believe these pictures will tell the story of our trip to Reed Valley Orchard. (See our other visit to Reed Valley)-- Lots of fun was had--- along with a few blueberries.

Memory Lane Inspired Whole Wheat Pesto Cookies

2011-06-23T16:12:00.000-04:00

I have a very unique memory. Some people say I remember things in way too much detail. Like the way I remember what people were wearing when we were together or what music was playing. So, maybe it is not any surprise that one of my favorite ways of remembering people is through food. I'm amazed at how many people and foods I can connect together. For example, when my husband I were dating he took me up to Louisville to visit his grandmother. Before we left he warned me not to take a snack for the car ride but that she would have snacks for us. After we arrived she pulled from the oven these dainty cheese cookies and placed a few in front of me, to which she smiled and told me to eat up! Ah, I can just taste them now melting in my mouth. My kitchen could be thought of as my "memory lane". The place where I go for inspiration.

Does anyone else have a "memory lane" like this? If so, give us some examples. Have you ever written them down and gathered recipes or photos to match? I have considered making a journal/recipe book just for my aging mind and for my girls to enjoy.

So, these cookies are inspired from a memory of her cookies. Hers are made with cheddar cheese and I believe she adds a little cayenne pepper to them as well. Then she adds a pecan to top off the taste of the cookie. But, since I just love pesto and my basil is in full bloom, I thought it might be unique to twist these flavors together into a savory cookie. I was a little hesitant to use whole wheat flour, but was pleased with the results. Next time I might add a little pepper to add some spice. See what you think.

Whole Wheat Pesto Cookies
Makes 2 dozen
2 cups freshly grated Parmesan cheese
1 stick of unsalted butter
1 garlic clove, minced
1 1/4 cup whole wheat flour
1 tsp salt
1/4 cup basil, minced

Directions:

In large bowl let cheese and butter come to room temperature. When ready, add flour and salt and stir until combined. Add garlic and basil and carefully mix in, just make sure not to over stir. On a lightly floured surface, roll out the dough to a silver dollar size. Using a very sharp knife, or string, cut dough to 1/2 inch thick and place on cookie sheet. Freeze cookies for about 30 minutes while heating oven to 350 degrees. When ready, bake for 8-10 minutes or until golden brown.

Green Power Pack Smoothie: Kid Approved!!

2011-06-09T22:32:00.000-04:00

Sneaky- NO! Not at all, that's just not my style and with this green drink how can you even think about pretending you are slipping a vegetable by your child. HA! Instead, it's all about showing them how foods can take on different flavors when combined. Pretty cool. Think of it as a science experiment!

Just the other day when I realized ---Alleluia, I didn't have to fix lunches anymore-- but I was still partially responsible for feeding my girls over the summer. The partial thing implies that my husband will be playing Daddy Daycare this summer while I hide out in my office slaving away at work and he gets to tote the girls around to camps and other outings. Oh- and he has the responsibility for preparing lunches too. Don't worry though, I have a very health conscience husband that will put a lots of thinking into the lunches instead of just pulling up to the nearest drive-thru.

Anyway, I was thinking about how it might be helpful to get the girls started off with a nutritious power punch in the morning! Can't you tell just by the lovely green color how powerful this smoothie really is- (laughingly). No really, it is! And trust me on this one, the taste is nothing like it's appearance. It's got this smooth texture with a tart punch at the end with the creamy mango finish. No comparison to the dry flavor of the plain spinach leaf. Yes, dry. Haven't you ever noticed how spinach by it's self leaves your tongue rough and dry? Please tell me I'm not crazy. If you just absolutely hate spinach or don't have any on hand- you can use other greens instead. Baby beet greens are a great alternative.

Green Power Pack Smoothie

2 cups spinach leaves, stems removed
1 frozen banana, broken in half
1 cup mango, fresh or frozen
1 cup plain low fat yogurt
1 cup orange juice
1/2 cup ground flax seeds

Directions:

Scoop in yogurt, then spinach, banana and mango. Pulse. Next, add juice and flax seeds and blend until smooth!

Fast and healthy!