The Adventures of Kitchen Girl

Funky Chunks Soap Company ~Giveaway~

noreply@blogger.com (Sherri Jo) — Mon, 25 Feb 2013 17:29:00 +0000

WINNER CHOSEN! GIVEAWAY CLOSED! CONGRATS Olga! It's not often that I will do a review or giveaway of something that isn't food or food related in some way. Every now and then something pops up on my radar that MUST be shared with my readers. These AMAZING soap and body products are exactly that. I fell in love with them and I simply had to share them here.

I've known Michele, the owner of Funky Chunks, since either just before or right after she started her company. We met through our shared love of food and cooking! Once upon a time she was a food blogger too :) On top of being a talented cook and all around sweetheart, she truly has a gift for soap making and coming up with some of the most delicious scents. On Facebook recently, I saw a post that mentioned working with fans on a giveaway and I jumped on it. And I am SO glad I did. I'd never used Funky Chunks before this past weekend... I wanted to work on a giveaway with the company simply because of my connection with Michele and knowing what a lovely lady she is. But oh my gosh! These soaps have changed the way I think of bath time. Seriously.

This was the beautiful basket Funky Chunks sent me to test out. 3 gorgeous soaps, Sea Salt and Aloe Vera spray, Shea Butter and Aloe Body Lotion, Cane Sugar and Shea Butter Scrub, a bath poof, and finally the most adorable princess rubber ducky ever. Michele had asked me ahead of time what kinds of scents I like and she tailored the "flavors" to my likes. She did an incredible job too. I LOVED all 3 scents she sent. I like more masculine, dark and musky scents. I am a huge fan of patchouli and the "Yin Yang" was absolutely perfect for me. The spray, lotion and sugar scrub was scented in "Yin Yang" too which made layering the scent so simple! Nothing clashed. I love that so much. If you're the winner of this lovely basket of goodies, you'll get to tell Funky Chunks what kinds of smells you adore and they will pick the scents you will love.

Let me tell you a bit about the soaps, first. I was sent the 3 soaps pictured above. They are large and did not dissolve quickly. I took 3 LONG and super hot baths and didn't even use half the bar! I loved the way the soap left my skin so soft and the scent lingered for a long time after my bath. I tend to have dry skin, especially in the winter, and I was left feeling like I'd slathered myself in some really nice body lotion after my bath. Not oily, but supple. And none of that dry, tightness that some soaps leave you with. On the other side, my youngest son has VERY sensitive skin and many soaps leave him with irritated, itchy skin. This soap didn't do that to him. I was sent these 3 scents:

Bombay: The fragrance of juniper, rosemary, tonic water and crisp lime slices blend together beautifully in this soothing soap creation. It's our Funky version of the classic gin and tonic!

Asbury Park: This Chunk combines sandalwood and cedarwood with crisp black peppercorns. Then we round it out with subtle notes of jasmine and sweet violets. Try it and see for yourself why it's our "Almost Famous" soap Chunk

Yin Yang: Yin Yang is an beautiful combination of earthy and sweet. We blend the timeless herbal fragrance of patchouli with bright, tart lemons and fresh sweet pears. This soap is definitely the best of both worlds. Classically clean and deeply fragrant.

Knowing what a product is made of, is important to me and I know it probably is to you too. I love that Funky Chunks soaps are 100% Vegan friendly and made with simple ingredients. I love a product I can feel good about using.

From the website:
"All of our soaps are 100% Vegan friendly. We never use any animal ingredients and our supplies are never animal tested. We use natural ingredients for our soaps and our ingredient list is very simple. We use only high quality food grade vegetable oils in our soap production.

Our Soap Ingredients:
100% Natural Olive Oil, Coconut Oil, Water, Organic Sustainable Palm Oil, Sodium Hydroxide, Fragrance, Essential Oils and Mineral Pigments.

All of our soap packaging and displays are recycled, degradable and environmentally sustainable."

I'm a Funky Chunks user for life. I enjoyed all the products I was given to try so much and when my samples are gone I will definitely be purchasing more. I was never big into using any particular soap, until now. Just give me whatever bar of soap might have been on hand and I was good. I tried to use a soap that didn't dry my skin out... but beyond that, I didn't really didn't fuss or bother. Using this soap was honestly such a pleasant experience that I can't quite get over it. LOVED it!

I loved the sugar scrub and body lotion too! The sugar did a wonderful job on the roughness on my heels and elbows and rinsed cleanly. The body lotion was scented so nicely and left me feeling soft without being greasy like some lotions. I used the beach hair and body spray like you would a perfume, it was light and made my bath scent last all day. My daughter did try it in her hair and she loved the look it gave her long locks... that neat, sort of just out of the ocean look you get after a day at the beach.

I know YOU want the chance to try "The Happiest Soap on the Planet" and all you have to do to enter the giveaway is go to http://www.funkychunks.net/ take a look around at all of the lovely scents they have and then come back here and leave a comment with the one that you think you'd like to try first! Make sure you leave some way for me to contact you, in case you're the lucky winner! I will randomly select a winner on Monday, March 4th 2013 at 12 Noon EST and announce it here shortly afterwards!

While you're at it... You can follow Funky Chunks @ Facebook, @Twitter, and @Pinterest!

GOOD LUCK!!!

**DISCLAIMER** The Funky Chunks Soap Company provided me with the products described above, both for me to try and to give away to one reader. As always, any thoughts and opinions given on "The Adventures of Kitchen Girl" are my own.

Cast Iron Skillet Roasted Radishes

noreply@blogger.com (Sherri Jo) — Thu, 21 Feb 2013 16:48:00 +0000

Maybe I am a little behind the times, but this is my new favorite recipe. Low carb, delicious and hardly any calories at all! What's not to like? And did I mention simple? These were fast and so easy to prepare... yet impressive because it's a little unusual and unexpected. Those kinds of dishes rock my world! I'm a single mom with 3 kids, so anything that is quick to the table, tasty, good for you and gets requests for second helpings is a winner in my book.

The picture above is how they started out. Gorgeous in their own right. Beautiful red globes of peppery, crunchy love. Or at least that's how I think of them in their raw and natural state. Once you roast them they turn into something completely different. A wee bit like a roasted new potato... but not as starchy. That peppery bite that you get with a raw radish mellows considerably when roasted and they become tender and succulent... and absolutely addicting!

Since I first made these I've found that there are so many different ways to use radishes as a replacement for potato. I've cubed them and added them to soups, I've shredded them and made something akin to hash browns. Certainly, they are not the same as potatoes but if you are trying to watch your carb intake and you LOVE potatoes the way I do, this is a nice alternative now and then. I've have not tried to mash radishes the way I have done with cauliflower, somehow I have a feeling it wouldn't work out as well... but who knows! Perhaps I'll have to try it out one of these days. I have a feeling I will be using these in many favorite recipes that call for potato in the future. I will definitely be adding these cast iron roasted radishes to my rotation of family favorites, all THREE of my children enjoyed them and that's pretty well unheard of!

Why didn't I know about this little gem before? Sometimes I think I get stuck in the box of what I am used to. I grew up eating radishes sliced thinly in salads or as a part of a crudité tray, always raw. Sure I've seen roasted vegetable medleys around the internet that included radish but they seemed more focused on other root vegetables and like the radish was just a supporting character and not the star of the recipe. It just never occurred to me to eat them any other way. Boy am I glad I climbed out of that box and tried them this way! (Can you tell I get a little excited over these things?) How do you like to prepare radish? Are there other ways to serve these lovely little vegetables that I should know about?

Cast Iron Skillet Roasted Radishes
Ingredients:

2 pounds fresh red radishes
1 Tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon cracked black pepper
sprinkle of sea salt

Method:
1: Preheat oven to 425F.
2: Wash radishes well and trim ends and blemishes. Cut larger radishes half.
3: Toss radishes with olive oil, thyme and pepper in a cast iron skillet (a foil covered baking sheet would work too.)
4: Roast for 20-30 minutes until tender and slightly browned.
5: Sprinkle with a touch of sea salt just before serving.
6: Enjoy!

365 Day Photography Challenge ~Weeks 1, 2 and 3~

noreply@blogger.com (Sherri Jo) — Sun, 10 Feb 2013 14:18:00 +0000

I have been having so much fun with this photography challenge! I've been doing well with keeping up and taking a picture matching the weekly theme everyday. However, getting here to post them has been another story. It seems that something always steals my time away before I get a chance to sit down and update. Hopefully, as the challenge progresses, I'll get better at posting here once a week with all the photos from the last weekly theme! For now though, I'm playing catch up from the last 3 weeks. I hope you enjoying seeing my interpretations of each week's theme and catching a glimpse of life through my (iPhone) camera.

Would you like to play along too? You can go to this link: http://www.erynnenicole.com/a365dayphotographychallenge/ to learn how to play along with us. You can also follow along here: Erynne Nicole Photgraphy @ Facebook.

~Week One: Warmth~

I posted the first few from this week in my last post, but here are the remainder from the week.

Watching a favorite TV show with a warm blanket!

Steaming hot coffee while waiting for the kids to get out of school.

Favorite "granny" sweater.

Little man cuddled up.

Warmth for the tummy!

Liquid warmth, fast!

~Week Two: Sentiment~

This week's theme was emotional for me. I loved taking a few moments each day reminiscing on what sentimental means to me.

My mother's ring. I've worn it since the day she passed away.

A gift from my one of my children.

A craft that my daughter presented to me. My home is covered with the kids crafts.

Necklaces mt daughter made, they decorate my car.

My grandmother's glass box. I LOVE this!

A photo of my mother from 2nd grade.


A mouse that was given to me by a special friend many years ago.

~Week Three: Relaxation~

Who doesn't like to relax? It was a fun week, trying to find unique ways to express how we relax in my household.

This is an incredible way to relax :)

A beer can start the evening off right!

Daily relaxation for the pickup line at school.

Lazy night after the kids are in bed. Games on the laptop and cooking TV.

A pot of tea at my favorite tea shop? Relaxing like whoa!

Baking with my kids always relaxes.

Quiet time reading with my babygirl.

365 Day Photography Challenge ~Week One~

noreply@blogger.com (Sherri Jo) — Sun, 20 Jan 2013 17:44:00 +0000

For the last several years I've tried to participate in these daily photo challenges... sometimes they have themes/colors/subjects to follow, sometimes it's just portraying a "day in the life" of yourself each day for an entire year. I always start out strong and then a few weeks in, life gets busy and I get behind and then feel overwhelmed and finally I end up giving up all together. Despite that, I'm going to try to follow one again... but this one is a bit different than the ones I've participated with in the past. Each week there will be a theme posted and the challenge is to take a photo each day that interprets the theme. I love that the talented woman that's started the challenge is taking a casual approach to the project.... if you want to play along everyday, once a week or even just when you can and feel like it... it's all good!

Many of you reading this are my fellow food bloggers and I'd be willing to bet you all know Mayre from Restless Chipotle. Her daughter Erynn is the creative force behind this unique challenge! How neat is that? If you haven't met Marye and her delicious blog... you definitely need to take a visit to her site. I promise you'll leave there with a list of amazing recipes and feel totally inspired to get into the kitchen immediately. http://www.restlesschipotle.com/

Erynn is a professional photographer and really gifted. I love looking at her work. Really beautiful, creative and unique stuff. If you'd like to participate in this challenge along with me, you can find out more info here: Erynne Nicole Photgraphy @ Facebook or on her website here: 365 Day Photography Challenge.

This week's theme is "Warmth"


My daughter Arianna with a cup of hot cocoa, still in PJs and standing in the sunny kitchen.

I'm posting the first two photos from this weeks challenge now, because I wanted to get the word out so that others could join us right away, if they wanted. Next week, I will wait to post my photos until the end of the theme week. I plan to post here once weekly with all the photos I took, hoping that the accountability that blogging it all provides will keep me going til the end. ;) Personally, I'm going to try doing one photo a day but I refuse to let my inner perfectionist get the best of me this time. If I only get a shot or two in a week, I'm calling it a success.


Shot of the bright sun providing warmth on a windy winter day.

I hope you enjoy my posts over the next year. I know it's not always going to be about food, but over time, I'd like this blog to encompass more elements of my personality because I am about so much more than just food and cooking.

"Untuna" Salad

noreply@blogger.com (Sherri Jo) — Thu, 17 Jan 2013 17:24:00 +0000

Since the start of this year, my family has been doing a 21 day “Vegan Kickstart” program. We love vegan and vegetarian eating and while I have come to accept that we aren't ready to go totally vegetarian or vegan, we do believe in plant-centric eating and think that limiting foods that come from animals is the healthiest way to go. I think of this 21 day vegan program as a cleanse of sorts. We indulged over the holidays, and this is a great way for us to get back on track. I know we'll more than likely start consuming some animal based foods after the kickstart program is over, but I like that this 21 days has shown my family that eating a plant based diet can be delicious and satisfying. Hopefully now that they've made it this far, they will continue eating this way more often.

This “untuna” salad idea is new to me. Recently one of my amazing food blogger friends, Jill of Simple Daily Recipes, went to the HealthFest in Marshall, TX and she posted a picture on her Facebook of a version of “untuna” salad that intrigued me so much. I had to try my hand at making some! By the way... Jill is such an amazing woman and such an inspiration to me. Over a year ago she and her family went vegan and they've lost weight, gotten healthier and are feeling incredible. If you are interested in vegetarian and vegan eating, I encourage you to follow her in any (or all!) of these venues. She's helpful, friendly and just a really good lady.

Simple Daily Recipes Website

Simple Daily Recipes Facebook Page

Twitter

YouTube

I came up with the recipe I've brought you today after doing a bit of research and some trial and error. This recipe is very flexible to your personal tastes. Add dill pickles instead of sweet relish. Leave out the red pepper flakes. Add some mustard. Use a vinaigrette instead of vegan mayo. Use regular mayo, if you're not trying for a totally vegan meal. Serve it on a bed of greens, to stuff cucumber boats, on bread instead of a pita. Whatever you like! Take the basics of my recipe and make it your own :) As I always say... that's the beauty of any recipe... it's just a starting point. A guide to get your creativity flowing.

Before you think I'm crazy.... buy some Nori sheets and try adding it. Seriously. Even if you think you'll dislike it. Try just a bit first before adding it to the entire batch. But I tell you... in my opinion, its the Nori that makes this taste just like traditional tuna salad. The Nori is salty, and gives the salad a taste of the sea. It's really the secret ingredient!

I like this salad best if made a few hours ahead of time and left in the fridge to allow the flavors to mingle a bit before serving... but it's fine to make it and serve it immediately. A squeeze of lemon just before serving is a nice addition, too, if you're into that sort of thing.

Do you try to eat plant-centric meals on occasion? What are some of your favorite vegetarian or vegan meals? I'm always looking for family friendly meatless meals, so please feel free to leave a link to your favorites in the comment section!

“Untuna” Salad

Ingredients:

3 (15 oz each) cans of garbanzo beans.

½ to 1 cup finely chopped celery

½ to 1 cup finely chopped green onion

½ cup finely chopped water chestnuts

2-3 sheets Nori, crumbled into fine pieces

1 to 1½ cup Vegenaise®

2-3 Tablespoons sweet pickle relish

Pinch red pepper flakes

Fresh ground pepper

Method:

1: Drain and rinse both the garbanzo beans and the water chestnuts. (do not combine)

2: In a food processor, pulse garbanzos until they are small chunks but not pureed.

3: Chop celery, green onion and water chestnuts very finely and set aside.

4: Crumble Nori sheets into fine pieces and set aside.

5: In a large bowl combine processed garbanzos and chopped vegetables. Combine well.

6: Mix in Vegenaise by ½ cup amounts until the salad reaches your preferred consistency.

7: Add sweet pickle relish, red pepper flakes, ground pepper and crushed Nori sheets and combine well. (start with 1 or 2 sheets and taste, adding more to your preference.)

8: Taste and adjust seasoning to your tastes.

9: Refrigerate for a couple hours for best flavor, but serving immediately is acceptable.

Makes approximately 3-4 cups of prepared salad.

Savory Corn Crumble with Butternut Squash, Spinach and Feta

noreply@blogger.com (Sherri Jo) — Thu, 29 Nov 2012 15:35:00 +0000

Fall is one of my favorite food seasons. There are so many warm and comforting dishes that just seem to go with the cooler weather. Soups, stews and casseroles that use root vegetables and squash really speak to me during this time of year. There is nothing like coming home after a long day to a hot bowl of something delicious after being out in the cold.

What are some of your favorite Fall foods? Is there any recipes you wait excitedly for each year as the leaves start to turn and the days get shorter?

I have an amazing recipe to share with you today from a wonderful fellow food blogger. I hope you'll try this delicious dish with your family soon... I know they will love it!

Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality
Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:

2 lbs butternut Squash, grated
1 lbs spinach, squeezed
½ cup olive oil
2 eggs
1 lbs feta, crumbled
½ cup parsley, finely chopped
½ cup fennel fronds, finely chopped
Salt (with caution) and freshly grated black pepper
A pinch of cumin

Crumble:

1.5 lbs corn meal
1 cup extra virgin olive oil
200 ml Greek yogurt 2%
4 eggs
1 tbsp salt

Additional ingredients:

3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

Grate the pumpkin and mix all the filling ingredients.
In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
Add the filling on top and sprinkle the remaining crumble on top of the filling.
Add the remaining margarine in small pieces scattered all over the baking tin.
Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.

Sausage Stuffed Vegetables

noreply@blogger.com (Sherri Jo) — Thu, 15 Nov 2012 18:03:00 +0000

I'm a proud member of The Foodie Blogroll and through that relationship I was recently given a chance to come up with a recipe using Mrs. Cubbison's Cornbread stuffing mix. I spent a few days mulling over what to do with the stuffing mix, because I wanted to come up with something that would be fitting for the upcoming holiday season. Actually though, I think this dish would be perfect anytime of year.

Mrs.Cubbison's sent an amazing package of products to inspire me. I loved the measuring spoons and pot holders! I spent a couple days pouring over this great website looking at all sorts of Thanksgiving Tips to help get my creative juices flowing. If you need any inspiration for Thanksgiving, I highly suggest visiting thanksgivingtips.com. Also the Mrs. Cubbison's Facebook page has great info to make your holiday the most delicious ever.

While you're there, check out the fascinating "Thanksgiving Survey" with all kinds of fun facts about how we celebrate the holiday in different parts of the Country! For example, did you know that what you call stuffing might depend on where you live? Southerners say “dressing” while people in the East, Midwest and West say “stuffing?” Or that people in the South spend the most time with their meal preparation (2 to 3 days before) while those in the West spend a full day or less in the kitchen. Most everyone spends at least half the day in the kitchen on Thanksgiving Day.

Okay, on to the recipe I came up with.

I decided that stuffed vegetables sounded great. These can be served alone as a full meal because I added some delicious pork sausage for protein. Or, you could also use the stuffed veggies as a side dish for your holiday meal. Either way my family really enjoyed these and we'll definitely be enjoying them again soon. I hope you'll try them and let me know what you thought!

Sausage Stuffed Vegetables

Ingredients:

3 large bell peppers
4 portabella mushrooms
2 zucchini
16 oz roll Bob Evans Savory Sage sausage
12 oz package Mrs. Cubbison's seasoned cornbread stuffing mix
2 to 2.5 cups chicken broth
3 strips thick cut bacon, crumbled
1 large onion, minced
2 cloves garlic, minced
2 ribs celery, minced
Mushroom stems, insides of zucchini, any bell pepper trimmings
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
Bacon grease from cooking the bacon

Method:

Preheat oven to 400° F.
Wash and prep all vegetables. Halve peppers lengthwise, remove stems and seeds. Remove stems and gills from mushrooms. Halve zucchini lengthwise and remove insides with a spoon to form a boat.
Reserve any trimmings from the zucchini, peppers and mushrooms that are edible to chop and saute for the stuffing.
Fry bacon until crisp, set aside and crumble when cool enough to handle. Reserve rendered grease to coat vegetables before filling and baking.
Chop finely the onion, garlic, celery and saved vegetable trimmings.
In a large pot brown and crumble the sausage. Drain all but a couple tablespoon of the sausage drippings.
Add red pepper flakes to sausage, mix.
Add chopped onion, garlic, celery and veggie trimmings to the cooked sausage and saute until tender.
Add 2 cups of chicken broth to the pot with the cooked sausage and vegetables, bring to a simmer.
Remove pot from heat and add both sleeves of Mrs. Cubbison's Cornbread stuffing, combine well, cover and allow to steam for 5 minutes.
Add more chicken stock if needed, up to a 1/2 cup. At this point the mixture should be slightly more moist than you want the finished product to be.
Add crumbled bacon to stuffing mixture and combine well.
Taste stuffing mixture and add salt and pepper to taste.
With a BBQ brush, coat the peppers, mushrooms and zucchini boats with bacon grease, inside and out.
Stuff the vegetables loosely with the sausage stuffing mixture.
Place the stuffed vegetables on a foil lined baking sheet.
Bake for 30-40 minutes, until vegetables are tender to your liking.
Remove from oven and sprinkle grated Parmaesian cheese over the top of each vegetable and return to the oven until cheese melts slightly. 5 minutes at most.

Serves 4-6 as a main dish, 10-12 as a side dish.

This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion. The Adventures of Kitchen Girl was compensated for this post, but all views and opinions are her own.

Salisbury Steaks with Mushroom and Onion Gravy

noreply@blogger.com (Sherri Jo) — Sun, 04 Nov 2012 21:50:00 +0000

There are some meals that transport me to another time and place. This meal is one of those for me. Once a week when I was growing up, my Grandmother made this very meal for my Mom and I. I haven't made it in years... but one bite of this last night and I was taken back to my childhood! What got me started thinking about it was a recent episode of The Pioneer Woman on Food Network. I used my Grandmother's recipe but it's very similar to Ree's. So delicious! Making Salisbury steaks at home is NOTHING like those frozen TV dinners you can buy at the store. These are tender, flavorful, filling and pure comfort. I served them with these delicious Cream Cheese Mashed Potatoes and a side of buttered peas and it was the perfect meal. My kids adored it and have requested it be put into our usual rotation of meals. Another thing I love about it... it's economical and easy! Wonderful for a busy weeknight dinner or anytime.

What dish takes you back to a happy time in your childhood?

Salisbury Steaks with Mushroom and Onion Gravy

Ingredients:

For Salisbury Steaks:

2 pounds ground beef (80/20 mix is best for flavor and tenderness)
3/4 cup seasoned bread crumbs
1 Tablespoon Worcestershire sauce
1 Teaspoon tomato paste
2 teaspoons dry mustard
2 cloves garlic. minced
1/4 cup Italian flat leaf parsley, minced
Salt and Pepper to taste

For Mushroom and Onion Gravy:

1 pound sliced mushrooms of your choice
1 large yellow onion, diced
1/4 cup pan drippings from Salisbury steaks
2 1/4 cups beef broth
2 teaspoons cornstarch
Salt and Pepper to taste

Method:

Salisbury Steaks:

1: Combine ground beef, bread crumbs, Worcestershire sauce, tomato paste, dry mustard, garlic, parsley and salt and pepper until well mixed.

2: Form into 8 oval patties.

3: Fry over medium heat in a frying pan until cooked through and no longer pink. Remove from pan and place on a plate and cover with foil to keep the patties warm. Discard all but 1/4 cup of the pan drippings.

Mushroom and Onion Gravy:

1: In the same frying pan, saute the mushrooms and onions in the reserved pan drippings until browned and tender.

2: Make a cornstarch slurry by mixing the cornstarch with a 1/4 cup of beef broth. Set aside.

3: Add 2 cups beef broth to cooked mushrooms and onions. Heat until bubbly.

4: Add cornstarch slurry to bubbling broth a little bit at a time until it reaches your desired thickness. (you may not need the entire slurry, depending on your taste)

5: Add salt and pepper to taste.

6: Place patties into the gravy and allow to heat through.

Makes 8 servings.

Rustic Nutella and Fruit Tart

noreply@blogger.com (Sherri Jo) — Tue, 09 Oct 2012 16:04:00 +0000

This dessert was born out of having some extra pastry laying around after one of my other kitchen adventures. I hate to waste ANYTHING, so one afternoon I used what I had on hand and these turned out delicious for being something so simple. I think my favorite was the apple, but my kids loved the banana one. We ate them both warm out of the oven with a scoop of vanilla ice cream, but a nice dollop of freshly whipped cream would be wonderful too.

I liked that this wasn't a too sweet dessert. It was just enough to satisfy my craving for something naughty without being over the top. Cut into 8 servings, a slice of this tart isn't being too bad... and heck, we all need to indulge now and then!

Rustic Nutella and Fruit Tart
Ingredients:
For pastry:

1 1/4 cups all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

2 tablespoons cold vegetable shortening

1/4 teaspoon salt

3 to 4 tablespoons ice water

For filling:

2-3 Bananas (or whatever fruit you'd like, about 2 cups worth, sliced thinly)

1/2 cup Nutella, warmed slightly to make it pourable

Cinnamon

Raw sugar

Method:
Make pastry:
1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

3. Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 4-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

4. Roll out dough into a 12-inch rustic round on a lightly floured surface with a floured rolling pin. Lightly prick bottom with a fork. Place on a lightly greased cookie sheet and chill until firm, about 30 minutes.

To assemble:
1. Slice whatever fruit you choose, quite thinly. Apple, banana, peach, and pear all work well. You'll need about 2 cups of prepared fruit.

2. Place the Nutella in a bowl and heat just slightly in the microwave or over a double boiler. You want a easily spreadable, almost pourable consistancy.

3. Revove the pastry from the refridgerator and spread the warmed Nutella in the center of the pastry, being careful to leave a 2 inch border free all the way around the pastry.

4: Cover the Nutella with your fruit slices, again leaving the 2 inch border naked.

5: Gently fold over the 2 inch border all the way around the pastry, free forming an edge to keep the fruit and Nutella intact.

6: Sprinkle the top of the tart (both crust and filling) with a dusting of cinnamon and raw sugar.

7: Put oven rack in middle position and preheat oven to 375°F. Bake tart until the crust is crisp and golden brown and the fruit is softened and bubbly. About 30 minutes.

Serve warm or room temperature with freshly whipped cream or ice cream.

Makes 1 tart, about 8 servings.

Join The Dew Crew!

noreply@blogger.com (Sherri Jo) — Tue, 09 Oct 2012 14:46:00 +0000

I have to admit that I'm not a big soda drinker and neither is my family, but the now and then that I get a hankering for a soft drink... I always turn to diet Mountain Dew. I love it's cool, crisp and refreshing flavor. It's unique and way more satisfying to me than a cola or one of those lemon lime drinks. I also like to cook with Mountain Dew on occasion. It's a great base for baked apple cobbler, in cakes and as a basting liquid for ham.

The reason I'm talking about "The Dew" today is to make you aware of this neat site where you can join the "Dew Crew" and interact with Dale Earnhardt Jr.! If you are a Dale Jr. fan, you know you want to find out more! All you have to do is go here: Dew Crew and join! I did and I've been having a blast! There are videos, trivia, fun facts and lots of cool stuff to do. I hope to see you there!

Content and/or other value provided by our partner, Mountain Dew. The Adventures of Kitchen Girl was compensated for this post, but all views and opinions are her own.

Winner Announcement!

noreply@blogger.com (Sherri Jo) — Wed, 12 Sep 2012 16:37:00 +0000

I know I'm a couple of days late on picking the winner of the giveaway... sorry about that, friends! My family came down with a nasty cold that knocked even me on my rear end for a couple of days and I'm just now playing catch up. The winner of the "Pasta Fits" giveaway is Amy L. who commented:

"We have pasta for dinner at least twice a week. It's quick, easy, and yummy. I especially like to make Roasted vegetable pasta. We have lots of garden tomatoes right now, so I roast them with garlic, onions, pappers, and olive oil & toss with pasta and fresh basil - YUM!"

Congrats Amy! I'll be contacting you today for your mailing info. Thank you all for entering!

I'll be posting this amazing recipe using pasta in the next few days.... it was amazing!

Enjoy the sneak peek and be sure to check back soon!

Spaghetti Caprese with Grilled Chicken (and a giveaway!)

noreply@blogger.com (Sherri Jo) — Sun, 02 Sep 2012 00:02:00 +0000

Looking at that picture is making me so hungry. Even though it was only few hours ago that the family and I had it for lunch, I would happily eat it again right now. It was so darn good! Even the littlest of my kids proclaimed that he could eat it every day. Now that? Totally makes this recipe a success! Believe it or not, today was the first time our family had ever tried whole grain pasta. I had always been hesitant to try it, having heard from others that it was vastly different from traditional pasta. I was pleasantly surprised to find that we all actually preferred it over our usual kind. This whole grain spaghetti was more satisfying. It seemed more filling. The flavor was similar to normal pasta but had this... I don't know... something extra that really just made it delicious.

When a representative from the National Pasta Association contacted me about working together on their "Pasta Fits" campaign, I was definitely curious and interested. I'm so glad that I chose to take them up on their offer because I'm learning that in moderation pasta can definitely fit into a balanced, healthy diet. I've tended to stay away from pasta because I always thought of it as high calorie and high carb but I don't feel that way anymore. Pasta is simple and fast to prepare- many meals can be on the table in less than 30 minutes. It's easy on the budget- on average, a pound of pasta costs about $1.45! Add some vegetables, some lean protein and you've got a great nourishing meal without breaking your wallet. Did you know that a half cup serving of pasta only has roughly 100 calories? And, it's very low in sodium and fat and has no cholesterol. Also, there are lower digestible carb and gluten free versions available too. It truly can fit into just about any lifestyle, diet and budget!

(Read the bottom of the post for the giveaway information!)

Spaghetti Caprese with Grilled Chicken

Ingredients:

13.25 ounce box Mueller’s 100% Whole Grain Spaghetti
4 boneless skinless chicken breasts
2 pints fresh grape tomatoes
8 ounces mozzarella cheese
1 bunch fresh basil
4 cloves garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup balsamic vinegar

Mise en place:

Grill chicken and cut into bite sized pieces.
Preheat oven to 400F for roasting tomatoes.
Mince garlic.
Cut grape tomatoes in half.
Cut mozzarella into bite sized pieces.
Chiffonade basil.
Prepare a large pot of boiling water to cook pasta.

Method:
1: Grill chicken breasts using your preferred method, seasoning sparingly with only salt and pepper.

2: Combine halved grape tomatoes with the olive oil, minced garlic, sea salt and black pepper and spread mixture on a foil lined baking sheet. Roast for 20 minutes in a 400F oven until wilted and just starting to caramelize.

3: Prepare spaghetti according to package directions for al dente pasta. Drain.

4: Add spaghetti to a large skillet or Dutch oven over low heat.

5: Add grilled, diced chicken to the pasta.

6: Add roasted grape tomatoes to the pasta. Make sure to add all the olive oil on the baking sheet as well as scraping all caramelized bits from the baking sheet into the pasta.

7: Add crushed red pepper flakes to the pasta.

8: Add the balsamic vinegar to the pasta.

9: Combine all ingredients gently with tongs and heat thoroughly.

10: Remove from heat.

11: Add the mozzarella pieces to the pasta.

12: Add basil and combine gently again. Test for seasoning and adjust to taste.

13. Serve immediately. Enjoy.

Serves 4-6

~The Giveaway~

The folks with the National Pasta Association sent me a really lovely box of pasta that included Dreamfields® Spaghetti, Mueller’s® Whole Grain Spaghetti, Heartland® Gluten Free Wheat Free Penne, Ronzoni Healthy Harvest® Spaghetti, Ronzoni Garden Delight® Rotini, and an Ultragrain Pasta® Spaghetti Spoon. They have also generously offered to giveaway one of these packages to one of my lucky readers!

You have several ways to enter this giveaway. Each of the following will give you ONE entry. You would have a total of 5 entries if you did each of the following:

Leave a comment (with a way to email you) on this post telling me your favorite healthy way that "Pasta Fits" into your lifestyle.
Follow "Pasta Fits" on Twitter.
Like "Pasta Fits" on Facebook.
"Share" this post on your own Facebook or blog.
Post the following on Twitter: @PastaFits Pasta #Giveaway with @kitchengirljo ! http://foodurl.info/zg70 #PastaFits

Please come back to this post and leave a comment containing all the things you did to enter. Don't forget to leave a way for me to contact you in the event you are the winner! The entry period will end 9/9/2012 at 11:59pm EST. The winner will be picked by a random drawing and announced here on 9/10/2012 after 9am EST. I will also contact the winner by email and they will have 48 hours to respond, if I receive no response another winner will be chosen.

GOOD LUCK and thank you for entering!

**DISCLAIMER** National Pasta Association provided me with the products described above, both for me to try and to give away to one reader. As always, any thoughts and opinions given on "The Adventures of Kitchen Girl" are my own.

Frui-tea Fusion Cocktail

noreply@blogger.com (Sherri Jo) — Sat, 11 Aug 2012 04:22:00 +0000

Recently, I was given an opportunity to work with Sweet 'N Low brand sweetener through the DailyBuzz Food Tastemaker Program. I was provided with some samples and given the challenge to come up with a drink using them. I had a blast trying all sorts of combinations. This particular one was the favorite of everyone who tried it. I served this to the adults in the household, as there is liquor in it... but it could be adapted to a "mocktail" simply by leaving out the vodka. I drank one without the alcohol and thought it was super refreshing and delicious. We will definitely be making this one again! I hope you enjoy it as much as we did :)

Frui-tea Fusion Cocktail

Ingredients:

For the sweet tea:

4 tea bags (I used simple black tea, but use whatever floats your boat)

2 packets Sweet 'N Low granulated sugar substitute

4 Cups boiling water

For the “Frui-tea Fusion Cocktail”:

4 Cups prepared sweet tea

1 Cup pomegranate juice

1 Cup unsweetened pineapple juice

1.5 Cups Orange flavored vodka

Juice from 2 limes

Ice

Method:

Make the sweet tea:

Combine tea bags and Sweet 'N Low in a heat safe container. Pour in water. Steep 1 hour, until cooled. Remove tea bags. Refrigerate until well chilled.

Make the cocktail:

In a large pitcher, combine sweet tea, pomegranate, pineapple, lime juices and orange flavored vodka. Mix well. Serve over plenty of ice and sip with a cute straw. Enjoy. Smile.

Serves 6

*Disclaimer* As part of the DailyBuzz Food Tastemaker Program, I received complimentary Sweet ‘N Low and a stipend.

Salsa Fresca With A Twist

noreply@blogger.com (Sherri Jo) — Wed, 08 Aug 2012 22:10:00 +0000

This bowl was destined to be my teen son's snack

I didn't grow my own tomatoes the way I had planned to this summer. About the time I was starting to think about a garden there was an explosion of events that meant I just never got around to it. Luckily for us, we've got neighbors who ended up with a bumper crop of all sorts of vegetables and they've been thrilled to share the wealth. I've been gifted with an endless supply of tomatoes, cucumbers, peppers of all kinds, zucchini and yellow squash, cabbage, lettuces, herbs... you name it, they grow it here in Amish country and my neighbors are especially ambitious when it comes to their gardens.

As a result of my friends generosity, I've got numerous jars of pickles, tomato sauce, hot sauce, spaghetti sauce and other foods "put up" for the off season. And that is a wonderful thing! I know that come the dark days of December and January that I will be so glad to have all these delicious options. Knowing exactly what is in each of those jars, bottles and in my freezer is so satisfying. Nothing artificial, no ingredients I can't pronounce. Just good, all natural, local, wholesome food for my family at a fraction of the cost of store bought.

One of the things we've been enjoying a lot this summer with all that lovely produce is this versatile fresh salsa. We eat it with tortilla chips, on tacos, in salads, as a topper with grilled steak, pork or chicken or as a relish on sandwiches. I love a few spoonfuls over a simple omelet or mixed in with some brown rice. It's great when combined with cold leftover pasta, some flaked tuna and Italian salad dressing. Instant pasta salad!

This salsa has a bit of a spin on it from the usual. I've added green pepper and cucumber to the mix which really adds a brightness to the recipe that can't be beat. It's so fresh and flavorful and really just perks up any dish you add it to.

The teen loved it so much, he went for seconds!

Salsa Fresca
Ingredients:
3 Large fresh tomatoes, stemmed, seeded and squeezed of excess liquid and finely diced
1 Large red onion, finely diced
1 Large green pepper, finely diced
1 Medium cucumber, peeled, seeded and finely diced
2 jalapeño peppers, stemmed, seeded and finely diced
1 clove garlic, VERY finely minced and mashed with the side of your knife
A couple of handfuls of cilantro, chopped
Juice of 1-2 limes (depending on their size and juiciness)
1/2 to 1 teaspoon ground cumin (according to your taste)
Salt and pepper to taste

Method:
Combine everything in a large mixing bowl, cover and let sit for an hour before serving to allow flavors to mingle.

Makes 4-5 cups

*Kitchen Notes*
~ Being this is a fresh salsa, it's best to use it up within the first day it's made but definitely use within 2 days for best flavor and quality.

~ It will NOT freeze well, I would caution against trying it.

~ The garlic can be omitted if you're not a fan of raw, but it adds a wonderful flavor as long as you are sure to mince it very finely and then mash it even further with a fork or the side of your knife.

~ The cumin can be omitted, if you'd like, and it will still be delicious. If you do use the cumin, start with a smaller amount, test it and adjust with more to suit your taste.

~ If your tomatoes are especially juicy, cut them in half and squeeze out the excess liquid before dicing.

A Plea For Help

noreply@blogger.com (Sherri Jo) — Sat, 28 Jul 2012 14:14:00 +0000

I don’t normally use my blog as a platform to rally support for different causes, but today I’m going against the norm and coming to you with a story that has touched my heart in a big way and I’m hoping perhaps it will touch you in the same way.

The picture you see above is Amy Latty. She was a 35 year old devoted mother to 3 boys, a daughter, a best friend to many, a loving partner and an all-around wonderful woman who brightened the days of everyone around her. She didn’t have an easy life, but she was always the first person to offer a hand to help to someone who needed it. Her family doesn’t have much in the way of money, but she would do whatever she could to help a friend.

A couple of weeks ago Amy had a massive stroke in the middle of her brain, as she slept. Doctors kept her alive with life support for a few days, but last Friday she was taken off life support and died within a short few hours. She left behind her children, the youngest being only 4 years old. I cannot imagine the incredible pain her children, her entire family and friends are having to cope with right now. Over the past few days I’ve spent a lot of time looking at my 3 children and realizing how blessed we are not to be going through something so terrible. The thing that hits home for me is that it COULD be any one of us facing this trial. Life has no guarantees. Life is precious and can be snatched away any time… even when you least expect it. I hope that if my family ever faced such a difficult trial that there would be someone out there who would help us in some way. When I heard about Amy through a good friend of mine, I knew I just had to do something to help. Writing this blog post and getting her story out might not be a lot… but I am hoping her story will move some of you to help as well.

I know times are tough financially for most of us right now. The economy isn’t the best and people are struggling all over. What I hope is that if you have a few dollars to spare that you will consider donating it to Amy’s family. The medical bills they have are huge and the last thing her family needs to be worrying about right now is how they will be able to pay for everything. Her family needs to be able to mourn and heal in peace without worrying about where the money for shelter, gas or food is coming from because they have so many bills to cover. Even if you only have $5.00 to give… it will help. If enough of us gave $5.00 each… combined it would be substantial. Personally, I’m skipping my Starbucks for the next month and donating my “mad money.” It’s not a huge amount, no… but it will be a help to them.

If you can’t help out monetarily, perhaps you would consider spreading the word about Amy and her family? A blog post, if you have one. You could also share this post on Twitter, Facebook and Pinterest. The more people who hear about her story, the better. I believe that people are inherently good in this world and want to do what they can to help. But if they don’t know the situation, they cannot help.

People who want to send donations can send them directly to Banister Funeral Home. They can make their checks payable to Larry Banister and put a note, whether check or cash, that it's for Amy Latty.

Banister Funeral Home:

2068 Highway 19 N Dahlonega, GA 30533

(706) 864-4159

If you are not comfortable doing that, or would rather use a credit card, you can use my personal PayPal account and I will gather all the money given and send it on to the family myself. Please make sure you note that it’s for Amy Latty.

You can send PayPal donations to: sj.grams@gmail.com

THANK YOU from the bottom of my heart... for anything you can do to help. It means the world to me. <3

Apple Pie Ice Cream with Cinnamon Pie Crust Crisps

noreply@blogger.com (Sherri Jo) — Wed, 11 Jul 2012 22:19:00 +0000

Sometimes life doesn't go at all the way you hoped. Even the best laid plans go awry. That's been the case around here this summer. We were counting down the days until the kids got out of school so that we could do some traveling, attend a few taekwondo tournaments, go to the pool and just generally enjoy our summer. Unfortunately, the universe had other plans.

Physical therapy including heat and electro stimulation.

The trouble started with my eldest son. He'd been participating at a taekwondo workshop and the next morning woke up with sharp pain in his neck and between his shoulders. He's been dealing with muscle spasms and a severely strained trapezius muscle for the past 6 weeks now. There has been countless doctor visits, some rather strong pain medicine and physical therapy 3 times each week since the injury occurred. Not the way you want to spend your summer, for sure.

Very sad little girl at the hospital after an ambulance ride.

So, we'd just gotten settled into the routine of doctor and physical therapy visits with the teen when my middle child fell while she was playing on her scooter. One of the other kids in the neighborhood got in her path as she was coming down an incline and she tried to stop so she wouldn't hit him. She fell in just the right way that she broke both her tibia and fibula.

X-ray taken after reduction and casting.

She's been in a full leg cast for about 3 weeks now and she's finally starting to adjust. It's been a rough bit of time though, because she was in a lot of pain and really scared to use the crutches that had been offered to her. The pain has lessened now and she's starting to warm up to using the crutches which will help her mobility a great deal. It's hard for an 11 year old to be sidelined like this. Again, not the way we'd planned our summer to play out.

1 week in the cast and she was at least starting to smile again.

She was lucky in the no surgery was needed. If she was going to have a broken leg, she had a "good" break. It should heal without any issues and leave her with no side effects. More than anything it's a waiting game. It's frustrating for her, of course, but we're thankful that it wasn't much worse. In 3 weeks she will see her doctor again and hopefully will be rid of the cast for the last bit of her summer before school starts again. If the cast can't come off yet, there is a possibility she will move on to a below the knee cast... that alone would be a huge improvement. We're hopeful but taking one day at a time.

All of this has kept me very busy, that goes without saying. I've wanted to come here and post this or that many times over the past month, but it's just hasn't happened. My world always revolves around my family, but these days that's taken on a little different meaning. We've been spending a lot of time playing board games, watching movies, doing crafts and eating foods that soothe the soul. Seeking comfort and solace in the form of homey family dinners and cozy evenings spend tucked in together.

We've been making lots of ice cream with all this super hot weather we've had. It's quick and easy with an ice cream maker and something the whole family can get involved in. We've made quite a few different flavor combinations over the past few weeks but today I'm bringing you the one that everyone in my family enjoyed the most. Apple pie ice cream with cinnamon pie crust crisps! The ice cream on it's own is delicious, but please don't pass up making the crisps to go along side. They add so much to the dessert. There is just something amazing about crisp pie crust paired with creamy ice cream... it's always been my favorite part of having pie and ice cream together!

Creamy comfort in a bowl.

Apple Pie Ice Cream

Ingredients:

For the apple mixture:

4 Granny Smith apples peeled, cored and diced into 1/2 inch cubes

4 Tablespoons brown sugar

1 Tablespoon ground cinnamon

2 Tablespoons unsalted butter

Pinch salt

For the vanilla ice cream base:

1 1/2 Cups whole milk

3/4 Cup granulated sugar

3 Cups heavy cream

2 Tablespoons good quality pure vanilla extract

Method:

1: In a saucepan over medium heat combine diced apples and butter until apples are well coated.

2: Add brown sugar, a pinch of salt and cinnamon to apples and cook until the apples become just tender and the brown sugar and butter form a sauce that will coat the back of a spoon. About 10-15 minutes.

3: Remove from heat, transfer apple mixture to a bowl and set aside to cool completely.

4: In a mixing bowl, combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Pour this mixture into the ice cream machine and churn according to manufacturer's directions.

5: Add the completely cooled apple mixture to the ice cream during the last 5 minutes of churning.

6: Serve immediately or freeze.

Yield: Approximately 2 Quarts

Cinnamon Pie Crust Crisps

Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 Cup unsalted butter, chilled and diced

1/2 Cup ice water

1 Tablespoon ground cinnamon

1/2 Cup granulated sugar

Method:

1: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.

2: Stir in water, a tablespoon at a time, until mixture forms a ball.

3: Wrap in plastic and refrigerate for 4 hours or overnight.

4: Roll pie dough out into a 1/4 inch flat, cut into 2 flats to make the dough easier to work with.

5: Mix cinnamon into sugar in a small bowl.

6: Sprinkle cinnamon sugar generously over pie dough flats.

7: Roll dough tightly into logs, as you could a jelly roll.

8: With a sharp knife cut the roll into 1 inch pieces.

9: Turn each piece so that it lies with the cinnamon sugar swirl up and flatten with the palm of your hand so that the crisp is about 1/4 inch thick.

10: Place on a parchment covered baking sheet.

11: Bake in a preheated 425* oven for 10-12 minutes until golden brown.

12: Serve with Apple Pie Ice Cream and enjoy!

Makes 24-30 crisps

These little crisps are amazing with a cup of coffee too.

New York Style Cheesecake with Dulce de Leche

noreply@blogger.com (Sherri Jo) — Tue, 19 Jun 2012 02:47:00 +0000


Tell me that isn't food porn!

I've been meaning to share this recipe for over two years now. Where does the time go? Sometimes it seems living life gets in the way of my little space here in the blogsphere. Not that I would have it any other way. I happen to love my life and all it's busyness. Still, every so often I will come across a photo of some recipe I made long ago and never shared here and it makes me reflect on what was going on in my life at the time that it got cast aside.

The photo above was of the cheesecake I'd made to celebrate my eldest son passing his purple belt test in taekwondo. I remember that day like it was yesterday even though it was quite a while ago now. My son was so nervous about this particular test, I think partly because it was considered one of the higher ranks and so much more was expected of him to pass. He fretted and practiced for countless hours in the week leading up to that test. I think that was when I really started to realize how important martial arts were to him and how seriously he took it. It was also during that time when I began to see how he was changing. Growing up. He was just beginning the journey to manhood and leaving the little boy behind. I recall being so amazed at his commitment and tenacity. He would get home from school, get his homework done and immediately start practicing his forms. I'd have to actually tell him to stop for dinner or to take a break now and then. He's a passionate young man and when he decides to do something, he gives it his all. He inspires me to be better. I've learned a lot from him, watching him grow into this incredible human being he's become. I've learned to expect more from myself. That I can push harder and achieve what I first thought was unattainable. To believe in myself. And to be myself. Always to be myself... authentically.

Just starting taekwondo, white belt.

You see, my son was bullied in school for several years.... severely. He was smaller than most of the other boys his age. He was shy and a bit on the awkward side. He didn't know, back then, how to relate to people socially. He'd always been a loner and was just a different kind of kid. He didn't want to play football or do many of the kinds of things the other boys were doing. He was a reader, spending hours absorbed in books that kids twice his age were reading. He enjoyed drawing and cooking and spending time with the girls at school instead of the boys. It made him a target for being teased incessantly. This was how he got involved with taekwondo. We thought maybe it would give him some confidence, knowing he could defend himself, if need be. It did just that... and then some.

Almost 2 years later... being himself.

He's a totally different child now. He's no longer afraid to be himself. Unique, wonderful and different. Those things that once made him a target are now things that he's proud of. And those who once teased for being so unique, now admire his originality. He doesn't care these days what people say, if they stare and point and laugh. In fact I'd dare say he enjoys it. Look at that hair! He's come a long way and I am so proud of him for coming into his own this way. He's open and caring and thoughtful and is the first person to champion the underdog. He speaks his mind. So, you can see why this simple cheesecake represents something much bigger for me. I see the photo of this dessert and I see a celebration of the little boy who has become an incredible young man.

All of his many colors.

He's still very introspective and serious. But these days that's not a bad thing. He's happy with himself and he knows that it's okay to be different. We embrace and celebrate being different here. We've learned to celebrate the little victories as much as the big ones. I hope you do the same in your life, celebrate it all like it's the last you'll have. Life is too short not to. Your uniqueness is what makes you... you. Run with it and show it proudly, and encourage those around you to do the same.

Easy Dulce de Leche

Ingredients:

1- 14 oz can of sweetened condensed milk

Pinch of sea salt

1 teaspoons pure vanilla extract

Method:

1: Preheat the oven to 425° F

2: Pour sweetened condensed milk into a small glass baking dish. Stir in a pinch of sea salt.

3: Place the baking dish into a larger pan and add hot water until it reaches halfway up the side.

4: Cover the baking dish with aluminum foil and bake for 1 to 1 1/2 hours, making sure to check occasionally to see if the water needs refilling.

5: Once the Dulce de Leche is browned, remove from the oven and let cool completely.

6: After it is cool, whisk vigorously until smooth, adding in the vanilla extract at the end of the whisking.

7: Store in a covered container in the refrigerator until ready to serve. Before using, warm slowly in hot water or in the microwave.

Makes about 3/4 cup

New York Style Cheesecake

Ingredients:

For crust:

20 graham crackers, crushed

3 Tablespoons salted butter, melted

For filling:

4- 8 oz bricks of cream cheese (don’t used the “whipped” version)

1 1/2 Cups white sugar

3/4 Cup milk

4 eggs

1 Cup sour cream

1 Tablespoon pure vanilla extract

1/4 Cup all-purpose flour

Directions:

1: Preheat oven to 350° F and grease a 9 inch spring form pan.

2: In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan to form a crust.

3: In a large bowl with a stand or electric hand mixer, mix cream cheese with sugar until smooth. Blend in milk, and then the eggs. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4: Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours, to prevent cracking. Chill in refrigerator until serving.

5: Slice and top with Dulce de Leche, if desired, just before serving.

Makes 10-12 servings

Frittata Basics and Getting Personal

noreply@blogger.com (Sherri Jo) — Wed, 13 Jun 2012 07:41:00 +0000

Just out of the oven.

One of the things I have struggled with for a while now is how much of my life I should bring to this blog. Of course, I do bring a large piece of me with what I post here about my food, feeding my family and my recent attitude changes about food and eating in general. But, sometimes, I think I want to put more out there... the things I think about, the things I struggle with, my goals and victories. The parts and pieces of life that make me... me.

What I struggle with is what and how much to share with the people who read here. I've been blogging my food since 2008 and in that time I've kept it pretty much focused on the food alone. Because of that, there is a bit of trepidation. Will the folks that come to my blog for recipes and ideas about food want to actually take away a side of my life as well? I'm not the kind of person who usually worries about this kind of thing. Why I've had such a struggle with this, I don't honestly understand. I do know though, that getting more personal is something I want to do. Hopefully you reading this will come along for the ride and will enjoy getting to know me a little better. I can be intense at times, I am sometimes rather opinionated and I'm fiercely passionate about many things. I want to share those things with you and I hope that in doing that, perhaps you will share some bits of yourself with me too. Sound good?

Care for a slice?

This past week was tough on my tribe. It started a little over a week ago with my youngest child getting a stomach bug and has worked it's way through the entire family. We had a couple of days reprieve between the first child getting it and the next, but after that it was just one after the other of us in relentless succession. I wasn't spared this time either, unfortunately. I was lucky with the last couple rounds of colds... but luck wasn't on my side for this one.

Having a house full of sick loved ones meant that grocery shopping and more complicated meals went right out the window. We made do with what we had on hand. One of my go-to meals when things get stressful is the frittata. We always have a couple dozen of eggs in the refrigerator and usually I can scrounge up some leftover cheese, veg and maybe a little meat. Put it all together and you've got a delicious and satisfying meal that can be on the table in less than an hour with really very little effort. It's so simple that even my teenager put one together on his own while I was sick. It was perfect and fed himself, his little brother and sister well when I was too sick to cook for them.

As long as you know a the basics about making a frittata, the rest is easy and can be varied to fit both what you have available to you and your tastes. The frittata my teenager made simply consisted of beaten eggs, some chopped hard salami that he'd browned off a bit in a skillet, sauteed onions, some leftover roasted potatoes and grated cheddar cheese. Nothing fancy, but they loved it and it looked delicious.

The teen's creation.

When I make a frittata, I usually use about a dozen eggs and I always use my 12 inch cast iron skillet. I love the way cast iron gives my frittata a slight crust to it. The browned bits are always my favorites. If you don't have a cast iron skillet you can use just about anything oven safe. You can see here in the picture above, my son used a couple nonstick cake pans to make his and it worked out beautifully. If you don't use cast iron cookware, I would strongly encourage you to buy a single piece and try it out. It can be purchased at a rather reasonable price and it's not as hard to season and care for as you might think. And you will have it forever! I don't think there is anything that compares. Some things are simply amazing made in cast iron. Cornbread, upside down cake, roasted vegetables, fried chicken. I could go on and on singing it's praises.

In the frittata I made this week (the top two photos), I used up some of the

Southwestern Turkey and Black Bean Salad that we'd had for dinner a couple of days before. I had about 3 cups of it left and thought it would work well with eggs. I also added a cup of so of some queso fresco that I had leftover from making Mexican corn on the cob. Just before baking I added a couple of sliced avocados to the top. In case you've never tried avocado in a hot dish... it's REALLY delicious. I think the avocado flavor intensifies with heat. Avocado with eggs just seems to work well together, too.

So, don't be afraid to use up what you have sitting around in your fridge in your frittata. I can't say I would have started out planning one with beans, corn and turkey. But it was what I had available and it turned out to be so good that I would make it again in a heartbeat. Sometimes you can find some delicious combinations just by trying something off the cuff. I've added lots of things to my frittata that might seem odd. I've added rice, pasta, sometimes chunks of day old bread. I've done ones that were all vegetable, some that were cheese and herb. It's pretty much a blank canvas. I even made one with pound cake pieces, peaches and cinnamon that I topped with some freshly whipped cream and served for dessert. It was amazing!

I highly suggest that your ingredients all be cooked and/or browned before adding the eggs and baking. Some quick cooking vegetables are fine to add in raw. Spinach, tomatoes and herbs all do well added raw. But you certainly wouldn't want to add raw bacon or sausage. Brown them off first, drain them well and then add them to the mixture. Onions are better browned before adding too. Potatoes should be tender.

I usually bake my frittata on about 400* F. The amount of time varies depending on how dense yours is. The more ingredients, the longer it will take. If you're doing something as simple as eggs, spinach and some cheese, for example, it might only take 15-20 minutes to set completely. My southwestern frittata was pretty packed and took about 40 minutes to set totally and get that nice brown crust I was going for.

I hope this inspires you to try making your own unique creations. And I hope you'll share them with me here and will inspire me, too.

Dark Chocolate and Banana Chia Seed Pudding

noreply@blogger.com (Sherri Jo) — Sun, 10 Jun 2012 19:47:00 +0000

Do you remember those annoying commercials from the 80's for the Chia Pet? Ch Ch Ch Chia! I think most of us had one at sometime or another. I know in my family those silly little terracotta animals/characters/trees were one of our favorite white elephant gifts at Christmas time. Did you know that the seeds that you use to grow a Chia Pet are not only edible but extremely good for you?

Just to name a few facts...
Chia seeds have 5 times the Omega 3 of flax. They are higher in calcium than milk. Higher in magnesium than broccoli. Higher in iron than spinach. They are high in fiber and are a great antioxidant. They are also an excellent source of complete protein.

There are so many different ways to use these little powerhouse seeds. They have practically no taste of their own and can be added to a variety of foods to boost nutrition. I like to add them to smoothies and to my yogurt. I even add them to my spaghetti sauce! They are great in salads. They add a nice little crunch to foods, if eaten immediately... and if you add them to a liquid and let them sit for a bit, they become softer and gelatinous. They remind me a bit of tapioca in that regard. I like to add them to lemonade, fruit juice or iced tea for a refreshing drink. I add them to pancakes, waffles and cookies. The possibilities are really endless!

One of our favorite recipes for chia seeds is pudding! This is stuff is so tasty and good for you that I frequently make it for breakfast.... what a sinful (but really not!) way to start the day.

Dark Chocolate and Banana Chia Seed Pudding

Ingredients:
2 cups dark chocolate almond milk (I like Silk brand)
1/2 cup chia seeds
2 bananas

Optional:
1 teaspoon vanilla
1/2 teaspoon cinnamon
sweetener of choice to taste, if you prefer it a touch sweeter

Method:
1: Mix the chia seeds into the almond milk, cover and refrigerate overnight. (you can eat the pudding in as little as 2 hours, but letting it set overnight seems to yield the best result.)

2: Taste and add in any of the optional ingredients as desired.

3: Serve with a sliced banana on top

Serves 2

{Vegan} Alfredo Sauce with Edamame and Tomato

noreply@blogger.com (Sherri Jo) — Thu, 31 May 2012 17:15:00 +0000


Comfort in a bowl.

This is one of my favorite vegan recipes to date. It was simple and delicious and while not exactly like the Alfredo sauce we might be used to, it was very reminiscent of the original. My family enjoyed it a lot and they didn't seem to notice that it wasn't our usual Alfredo. I would definitely make it again. And again. While I didn't spend the time to figure out calorie and fat content, I know it's got to be a good bit healthier than the traditional.

As for our transition to a vegan diet.... I'm at a bit of a crossroads. My teenager is definitely NOT on board with the vegan lifestyle. And as I've said in the past, that's okay. I don't want to force such a huge lifestyle change on someone who isn't willing. I can happily report that he's willing and happy to go vegetarian half the time and that IS something. Even eating a vegetable based diet half the time is a change for the better. The rest of the family, me included, has been trying to do something more like vegetarian with the occasional meat and dairy products. That's what seems to fit us best. There is a lot about vegan food that we love... but we found we missed eggs and cheeses and the once in a while steak or shrimp.

I think moderation is what's key for my family. I don't regret trying the vegan way one bit. I learned that there are a lot of great meat and dairy substitutions out there that might be healthier choices. And some of them are every bit as tasty as the animal based classics. I still do believe we rely too heavily on animal based food and I still believe that vegetable based foods should make up the bulk of our diet... but I don't think being rigidly vegan or vegetarian is what will work for us in the long run. It's all about balance. The bottom line is health, nutrition and happiness. It's not about certain food being forbidden or bad. All that does is set one up to want even more of what you've deemed off limits.

It's still a learning process... a bit of trial and error to find what works for us and makes us feel best. I'm satisfied with our progress so far. I can see the change in energy in every single family member. I see those in the family who need to drop a few pounds dropping. I see the effects on my blood sugar and blood pressure. That's all the proof I need to know we're on the right track.

Vegan Alfredo Sauce with Edamame and Tomato

Ingredients:

For the Alfredo sauce:

3/4 cup raw cashews

1 cup almond milk

3 Tablespoons "Earth Balance" coconut spread

Juice of 1 lemon

3 Tablespoons nutritional yeast

2 garlic cloves

2 teaspoons tamari

2 teaspoons Dijon mustard

1 Tablespoon tahini

1/4 teaspoon nutmeg

1/2 teaspoon smoked paprika

Salt, to taste (if needed, tamari is salty on its own)

Freshly ground black pepper, to taste

1/2 pound pasta of your choice

1 1/2 cup steamed and shelled edamame (frozen is fine)

2 cups chopped/seeded fresh tomato or 1 can chopped tomato, drained

Method:

1: Combine everything but pasta, edamame, and tomato in a blender and blend until smooth. Set aside.

2: Cook pasta according to package directions.

3: While the pasta is cooking, prepare edamame and tomato.

4: Drain pasta, return to pot and add prepared Alfredo sauce, tomato, and edamame.

5: Heat over low flame, stirring often, until thoroughly warmed.

6: Serve immediately

Makes 2 large portions.

Alfredo sauce recipe adapted from: Vegan Yum Yum: Decadent Animal-Free Recipes for Entertaining and Everyday

Southwestern Turkey and Black Bean Salad

noreply@blogger.com (Sherri Jo) — Wed, 16 May 2012 16:25:00 +0000

Ready for it's close-up!

I feel pretty blessed in that we always have some really good produce on hand in our house. Because we live in a fairly small town that is surrounded by farms and Amish markets, getting good fruit and veg is easy and fairly reasonably priced. I also feel very lucky that we've always got a well stocked pantry and that making a delicious, wholesome meal on the fly is usually pretty simple. I know that in this economy, being able to keep a pantry well stocked and having a surplus of food is something to be very thankful for. Appreciating what we have means I refuse to waste anything. I spend time each week planning out meals that will use what we already have on hand, using what is on sale in the stores and stocking up on staples when they come up on special. I try to go homemade instead of prepackaged... not only because it tends to be tastier and healthier but because it's almost always more economical.

Trying to use up what I had that was leftover was how I came to make this salad. I had a couple of turkey breasts in the freezer and they fed our family several times over. This was the last recipe I used the meat for and it was really delicious and everyone gobbled it up! If you wanted to make this recipe vegan, all you'd have to do is leave out the turkey and add more beans. There are great cheese and sour cream substitutes out there that are vegan, if you wants to use the optional ingredients. Honestly though, this salad is so packed with flavor that you really don't need them. I ate this salad the second day for lunch with just some avocado sliced on top and it was lovely. I think nearly everything is better with avocado added to it though ;)

The other thing that's handy about a salad like this is that it's super forgiving. Don't have one of the ingredients? Add something else instead. Chicken would be great instead of turkey, as would sliced leftover steak or pork. (Yeah, like who has left over steak?!) Black beans could be swapped out for pintos or black eyed peas. A red onion could be exchanged for the green onion. Taco seasoning instead of the cumin and ground ancho. It's a dish will wiggle room... make it your own!

Southwestern Turkey and Black Bean Salad

Ingredients:

3/4 pound cooked turkey breast meat, cubed

1 can black beans, drained and rinsed
1.5 cups frozen or fresh yellow corn, cooked til tender crisp
1 pint grape tomatoes cut into halves
1 bunch green onions, thinly sliced
1 teaspoon Cumin
1 teaspoon ground ancho chili pepper
Salt and pepper to taste
Zest and juice from 1 lime
2-3 Tablespoons extra virgin olive oil
1/2 cup fresh cilantro, chopped

Optional:
Lettuce leaves, tortillas or pita bread for wrapping
Sour cream
Shredded cheese
Avocado, cubed

Method:

1. Combine turkey, beans, corn, tomatoes, green onions in a large bowl and toss with cumin, chili pepper, salt and pepper.

2. Add the juice and zest from the lime, olive oil, and cilantro. Toss well.

3. Cover and refrigerate at least an hour and up to 4 for best flavor.

4. Place in lettuce cups, wrapped in tortilla or pita bread, over shredded lettuce, or eat as is.

5. Top with avocado, sour cream and/or shredded cheese, if desired.

6. Eat it up!

Wrapped in a pita

Wrapped in a lettuce leaf (my personal favorite)

{Vegan} Brussels Sprout, Black Eyed Pea and Shiitake Mushroom Soup

noreply@blogger.com (Sherri Jo) — Mon, 07 May 2012 16:44:00 +0000

Oh my goodness was this soup delicious! I've made it 3 times now in the last 2 weeks! I don't know what it is, but the combination of Brussels sprouts and mushrooms make this soup very satisfying but light at the same time. There is just enough black eyed peas and rice to make it nicely filling but not so much that it makes you feel like you've carb loaded. Well balanced. I love the addition of lemon and fresh parsley, the two give the soup a delightfully bright flavor that plays so well with the rich earthiness of the mushrooms. It's lovely as a starter to a great meal, but I've been serving it as the main dish along with a nice big salad and some freshly baked bread.

This recipe is just more proof that a vegan or vegetarian diet can be just as fulfilling as any other. We've been doing well eating less animal product... slowly. I have a freezer full of meat and a fridge full of dairy that needs using up. Food is too expensive to simply get rid of it, so we've been using it up slowly but still trying to maintain a mostly vegetarian diet. I think it's working nicely and it gives us a chance to ease into the vegetarian lifestyle while not wasting what we already have on hand.

Only the future will tell where we end up... full time vegan, vegetarian or maybe part time meat eaters with a heavy emphasis on the vegetable side of the table. I do know that we all seem to have more energy, as a family, since lowering our animal product intake. The members of the family who could stand to lose a bit of weight have been losing at a good steady pace. Everyone has been fully satiated, not a single complaint about being hungry or that the food has been lacking in some way. All good stuff. The one member of our family that's had a bit of a tougher time with the transition is my teen son. He's got a very strong opinion on food and what flavors he likes and dislikes. He's a definite carnivore. My stance on this is that he should be allow to eat the way he chooses as long as he will give the vegetarian and vegan dishes we've been eating a chance. I don't believe in forcing my ideals on anyone, especially my children. They are each individuals and deserve to be treated as such. For the most part, he's enjoyed the dishes I have served him. He does have several meals a week that contain animal product, but his dependence on those things to feel satisfied has changed quite drastically. He is much more open to eating vegetables than he has ever been and has been trying new foods that just a few months ago would have flatly refused. That pleases me greatly.

This recipe comes from FatFree Vegan Kitchen. I made some adjustments to it, to suit my family's likes. The recipe you see published here below includes my adaptation. If you would like to see the original recipe, please visit this page: Brussels Sprouts and Shiitake Mushroom Soup. If you are interested in vegan cooking, Susan's blog is worth a visit. She creates some of the most amazing food!

Brussels Sprout, Black Eyed Pea and Shiitake Mushroom Soup

Ingredients:

2 Tablespoons olive oil

2 bay leaves

2 teaspoons dried thyme

2 teaspoons rubbed sage

1 large sweet onion (such as Vidalia or Walla Walla), chopped

24 ounces small Brussels sprouts, trimmed and cut in half

6 ounces shiitake mushrooms, stemmed and sliced

6 ounces baby bella mushrooms caps, sliced

5 cloves garlic, minced

8 cups vegetable broth

1/2 teaspoon freshly ground black pepper

1 teaspoon salt, or to taste

1 cup brown rice

1 15-ounce can black eyed peas, drained and well-rinsed

1/4 cup fresh parsley, chopped

2-3 teaspoons fresh squeezed lemon juice

Method:

1: Heat a large pot over medium high. Add the olive oil to the pot and allow the oil to heat up.

2: Add the bay leaves, thyme, and sage to the hot oil and allow to fry lightly for 1 minute.

3: Add the onion and cook, stirring, until it becomes translucent, about 5 minutes.

4: Add the Brussels sprouts and cook until onion begins to brown, another 5 minutes.

5: Add the mushrooms and garlic and cook for 5 more minutes.

6: Add all remaining ingredients, except for the fresh parsley. Cover and simmer on low heat until rice is cooked, about 50 minutes.

7: Check seasonings and add more, if needed, along with the lemon juice. Add the black eyed peas and cook for another 15 minutes.

8: Just before serving, stir in the chopped parsley and remove the bay leaves.

Makes 6 full meal sized servings/ 8-10 starter course servings

If you would like to try some other fabulous vegan dishes, try these:

Double Mushroom Soup from Dianne’s Dishes

Red and White Cauliflower Bake from Grumpy’s Honeybunch

Eggplant Kurma from Veggie Platter

Grilled Portobello Steak Tower from Vegan Belle

Spinach Avocado Pasta from Hot Pot Cooking

{Vegan} Lentil and Mushroom Shepherd’s Pie

noreply@blogger.com (Sherri Jo) — Fri, 27 Apr 2012 17:08:00 +0000

The other day I watched a really powerful documentary called "Forks Over Knives" and it really left it's mark on me. The film discusses the benefits of eating a plant based diet and how degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. After watching this I spent a good bit of time thinking about it and we've decided as a family to embrace a plant-based diet. For now, we're trying it full time for a couple weeks to see how we do. It's not an easy change, certainly. Finding substitutes for dairy and meat products can be a challenge... so far though, we've been doing well with it and have been enjoying the new dishes we've been eating.

Will we, as a family, turn into vegans? That I'm not sure of. I know my honey and especially my teen really love meat and dairy products and that this isn't something I see them doing forever. And I'm okay with that. My two youngest children have really been enjoying this new way of eating and have already lost some weight following a plant-based food plan. Weight is an issue with my two youngest children and for me it's pre-diabetes and hypertension. I feel confident that this diet will help all three of us achieve better health. For the rest of my family, I think that they will be consuming less animal product is beneficial. Even if they are eating animal products 2-3 days of the week, it's much better than every single meal of every single day.

I'm not going to preach here. I understand that eating style is a highly personal and individual choice. I do not believe in any one thing being the right and only way. What works for you, what makes you feel good and is right for YOUR body is the thing to do. I don't believe, as a whole, that animal derived foods are bad. I just believe that we, as a country, place too much emphasis on animal-based nutrition. Balance is key.

If you are interested in viewing "Forks Over Knives" it's available right now on Netflix instant streaming. Also, at the "Forks Over Knives" website there is much more info and a trailer of the film.

This recipe comes from FatFree Vegan Kitchen. I made some adjustments to it, to suit my family's likes. The recipe you see published here below, includes my adaptation. If you would like to see the original recipe, please visit this page: Nava’s Hearty Lentil and Mushroom Shepherd’s Pie. If you are interested in vegan cooking, Susan's blog is worth a visit. She creates some of the most amazing food!

We LOVED this shepherd's pie! So satisfying! Really great flavor and even my meat eaters didn't miss the meat... I hope you'll try it and let me know what you think!

Lentil and Mushroom Shepherd’s Pie

Ingredients:

10 large potatoes
3/4 cup Almond milk (more or less to your preferred consistency)
1- 8 ounce tub Galaxy chive & garlic vegan cream cheese alternative
Salt to taste
3 Tablespoons olive oil (divided into 1 and 2 Tablespoon amounts)
1 large onion, finely chopped
3 cloves garlic, minced
6 ounces baby Bella mushrooms
6 ounces shiitake mushrooms
4 cups cooked lentils with a little of their cooking liquid
2 Tablespoons dry red wine
2 Tablespoon reduced-sodium soy sauce
2 teaspoons original Mrs. Dash seasoning
1/2 teaspoon dried thyme
Freshly ground pepper to taste
3 Tablespoons cornstarch
12 ounces baby spinach, roughly chopped
2 cups panko bread crumbs

Method:

1: Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes.

2: While the potatoes are cooking, heat 2 Tablespoons of the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

3: Drain cooked potatoes and transfer to a mixing bowl. Stir the vegan cream cheese alternative into the potatoes until melted, then add the almond milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees Fahrenheit .

4: Add the lentils and their liquid and bring to a gentle simmer. Stir in the wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.

5: Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

6: Lightly oil a 3-quart casserole dish. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, and then spread the potatoes evenly over the top.

7: Bake for 40 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes before serving.

Serves 8-10

Kitchen Notes

~ I love Galaxy chive & garlic vegan cream cheese, it's great for a vegan alternative to butter, sour cream or regular cream cheese in mashed potatoes.

~Don't skip the step of covering the bottom of your casserole dish with panko... the crunch that it gives the dish is so delicious!

If you would like to try some other fabulous vegan lentil dishes, try these:

Cauliflower and Lentil Coconut Curry from vegangela

Vegan Lentil Chili with Roasted Red Peppers, Olives, andGreen Onion from Kalyn’s Kitchen

Vegan: Lentil and Coconut Soup with Cilantro-HabañeroGremolata from Serious Eats

Spanish Lentils and Mushrooms from herbivoracious

Ultimate Vegan Lentil Walnut Loaf from Oh She Glows

Hashed Brussles Sprouts with Eggs

noreply@blogger.com (Sherri Jo) — Sun, 15 Apr 2012 23:56:00 +0000

Brussels sprouts are one of my very favorite vegetables. I love them steamed with a touch of butter, I love them roasted in the oven with olive oil, I love them used in dishes along with other vegetables or all alone. It's one of those vegetables I never get tired of and could eat every day, if the family would let me. As it is, I eat them at least 3-4 times a week.

My grandmother rarely cooked fresh veggies, opting to serve whatever canned veg she had on hand. My grandmother was an excellent cook, so I'm not sure why she didn't use fresh over canned... but I assume it had something to do with the times she grew up in. Fresh veg was expensive, unless you grew it yourself, which she didn't. Canned items were easily stored and didn't have the chance to go bad before you used them. So, I had Brussels sprouts for the first time once I was an adult and starting to cook and experiment on my own with all these fresh vegetables I'd never had. The very first time I had them they were covered in a gloppy cheese sauce and they were just awful! It put me off them for a couple years. I did finally try them again... this time simply steamed and served with a little butter and a touch of salt. And from that moment, I was in love.

Not only do they taste awesome, they are so very good for you! They are low in calories, high in fiber, and full of vitamin C. They are fairly high in protein too. Also, Brussels sprouts contain compounds known as isothiocyanates. Isothiocyanates may help prevent cancer by promoting the elimination of potential carcinogens from the body. Isothiocyanates may also reduce your risk of heart attack. All excellent reasons to listen to your mother and eat your Brussels sprouts!

This recipe is great for breakfast, lunch or a light dinner. The creamy egg yolk mixes with the hashed sprouts and is simply out of this world. The onion adds a touch of sweetness, the garlic a little punch. If you like a bit of spice... a shot of sriracha or crushed red pepper is also divine. These hashed sprouts are also great on their own without the eggs, as a great side dish!

Hashed Brussels Sprouts with Eggs
Ingredients:
1 pound fresh Brussels sprouts
1 medium onion, diced
2 cloves of garlic, minced
4 eggs
1 Tablespoon Olive oil
2 Tablespoons butter
salt and pepper to taste

Method:
1: Wash and trim Brussels sprouts of any browned outer leaves.

2: Slice off the stem ends and discard.

3: Thinly slice each sprout, separating the leaves as you go. (think shredded texture)

4: Heat a large skillet on medium high to high heat with the olive oil and 1 Tablespoon of butter.

5: Once the butter is melted add the diced onions and minced garlic and saute until the onion is caramelized.

6: Add the shredded Brussels sprouts to the onion and garlic and allow the Brussels sprouts to cook, stirring frequently, until they are browned and tender crisp. 6-7 minutes.

7: While the Brussels sprouts are cooking, fry (in remaining tablespoon of butter) or poach 4 eggs making sure to keep the yolks runny.

8: Top the hashed Brussels sprouts with the eggs, salt and pepper to taste and enjoy immediately.

Serves 2

If you would like to try some other fabulous Brussels sprout dishes, try these:

Brussels Sprouts with Chorizo and Red Onion from Mango & Tomato

Bacon-Wrapped Brussels Sprouts from Taste As You Go

Brussel Sprouts with White Wine and Thyme from No Fear Entertaining

Spicy Brussels Sprouts from Dianne's Dishes

Sauteed Brussels Sprouts with Pistachios from Sass & Veracity

Brussels Sprouts Chips from Eat Real

Brussels Sprouts Chiffonade with Brown Butter and Toasted Pecans from Eat Real

Sauteed Lemon Brussels Sprouts with Pistachios from Restless Chipotle

Lettuce Wrapped Cumin and Feta Turkey Burgers

noreply@blogger.com (Sherri Jo) — Thu, 12 Apr 2012 21:17:00 +0000

These turkey burgers were so good! We had them just last night and I'm craving them already again. Since I've started watching my carbohydrate intake, I don't usually eat burgers on a bun. Instead I wrap the burger and fixings in lettuce leaves. I honestly don't even miss the bun because the burger has so much flavor. The lettuce provides a satisfying crunch and the other toppings add such a punch of freshness that makes it a perfect combination. To me it would almost seem a shame to hide it inside a heavy bun. One of the wonderful things about this burger is it's lightness, the fact that it's surrounded by crisp and juicy vegetables.

I love to wrap all sorts of foods in lettuce leaves, endive, or even savoy cabbage. Tacos, salads like tuna, chicken, seafood or egg... just about anything you might make a sandwich out of could be wrapped in a leaf and eaten sans bread. I've even wrapped egg roll or spring roll filling in lettuce leaves. It tastes great, is lower calorie and lower carb. Seems like a win-win situation to me.

Cumin and Feta Turkey Burgers
Ingredients:
1 pound lean ground turkey breast
1 egg, beaten
2 Tablespoons Dijon mustard
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 cup panko breadcrumbs
salt and pepper to taste

Toppings:
Romaine lettuce
Sliced tomato
Sliced red onion

Method:
1. Preheat grill (you could also fry these, but I recommend grilling)

2. In a large bowl, combine turkey, egg, Dijon, feta, garlic, cumin, coriander, cayenne, breadcrumbs and salt and pepper.

3. Mix together well using a large spoon or clean hands.

4. Form in to patties.

5. Grill for approximately 5 minutes on each side until a meat thermometer inserted into the center of a patty registers 165*F.

Serve immediately with toppings and condiments of your choice.
Makes 4-5 servings.

Here are 5 more delicious recipes using ground turkey:
Stuffed Peppers with Ground Turkey from Gluten-Free Goddess

Stuffed Zucchini with Turkey Sausage from Simply Recipes

Turkey sausage meatball noodle soup from Soup Chick

Turkey Meatballs over Greens from theKitchn

Dirty Rice With Ground Turkey from Pots & Plots