The Yummy Life

Thai Herb Grilled Chicken Breasts - A coconut milk & herb marinade makes tender, moist chicken.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

King-Man and I have a new favorite grilled chicken. We recently visited our son, Bracken, and his family in Boston. Bracken and our daughter-in-law, Rachel, are great cooks and I always come home from their house with a new recipe. They prepared this Thai grilled chicken for us, and we loved it.

This is adapted from a recipe from Fine Cooking magazine (my hands-down favorite cooking magazine). The marinade for the chicken has coconut milk and herbs that both brine and flavor the chicken breasts. Although boneless, skinless chicken breasts often turn out dry after grilling, these are moist and tender. And, the marinade is especially tasty. This recipe's a total yum. Plus, it's healthy and easy. Yay.

view on Amazon: Fine Cooking Magazine

Make-ahead convenience. The chicken breasts can marinate anywhere between 2 and 24 hours. I recommend at least 12 hours for improved flavor and tenderness; 24 hours is even better. That means you can make the marinade and get the chicken soaking in the fridge the day before. At meal time the next day, it only takes a few minutes to fire up the grill and cook the chicken.

Nutritional information for one chicken breast: 240 calories, 7g fat, 39g protein, 3g carbs, 0g fiber; Weight Watchers PointsPlus: 5

Step-by-step photos for making
Thai Herb Grilled Chicken

Step 1. Assemble these ingredients:

boneless, skinless chicken breasts (you may substitute thighs, if preferred)
cilantro (use leaves and tender part of stems)
fresh basil
coconut milk (the canned kind found in the Asian aisle of the grocery store); may use lite version, if preferred
jalapenos
garlic
fresh ginger
kosher salt
freshly ground pepper
ground coriander
brown sugar (only a smidgeon...just enough for flavor and browning)
limes (optional for garnish)

view on Amazon: coconut milk, lite coconut milk, organic ground coriander, salt/pepper grinders

Step 2. Cut the jalapenos in half, scrape out the seeds and membrane using the tip of a vegetable peeler, and roughly chop them into 1/2" pieces.

view on Amazon: vegetable peeler

Step 3. Peel the ginger with the tip of a spoon. Cut off 2 or 3 thin slices.

Step 4. Combine the marinade ingredients in a blender or food processor.
view on Amazon: my Kitchen Aid blender (rated #1 by Cooks Illustrated)

Step 5. Puree until smooth. This makes enough marinade for up to 10 chicken breasts.

NOTE: If you want to make the stir fry recipe with leftover grilled chicken (explained further down in this post), reserve 1/4 cup of the marinade to use for stir-fry sauce. Cover and refrigerate for up to 3 days.

Step 6. Place chicken in single layer in non-reactive dish or pan. Pour marinade over chicken breasts. Use tongs to turn the chicken pieces over a time or two to make sure they are well coated with marinade on both sides.

Step 7. Cover and marinate in the fridge at least 2 hours and up to 24 hours. I prefer to let mine marinate overnight when I have time--this brines the chicken and makes it more flavorful and tender. You can also marinate the chicken in a zip top plastic bag, if you prefer.

Make ahead and freezing tip. This marinade is enough for 10 chicken breasts and that's normally more than I want to cook at once. So, I freeze the raw chicken with the marinade in small portions to thaw and grill later. Put the chicken and marinade in a zip top bag and freeze it so that the chicken is spread out in a single layer. I place the bag in a small baking sheet until it freezes hard; then it can be removed and stacked easily in the freezer. Freezing it in a thin, even layer makes it easier to thaw later. Transfer the frozen raw, marinated chicken from the freezer to the fridge the day before you'd like to grill it to give the chicken time to thaw.

view on Amazon: oblong glass dish with cover

Step 8. Clean and oil the grill. Dip a paper towel in oil and rub it on the grill grate. For more tips, read my post How to Prevent Food from Sticking to The Grill.

Step 9. Place marinated chicken breasts on medium-hot grill. Turn when chicken has grill marks and releases easily from the grill--approx. 5-6 minutes. Use an instant-read thermometer to cook chicken just until it's done, but no longer so that it doesn't dry out. Cook until internal temperature is 160 degrees. (As it rests, the temp with rise to the USDA recommended 165 degrees.) Insert the thermometer into the thickest part of the chicken. I poke it in 2 or 3 places to makes sure that it's cooked enough all over.

For more even cooking, you can pound the chicken into evenly thick pieces before marinating and grilling. Learn how in my post, Preparing Raw Chicken for Perfection.
Instant read thermometers are the only way to determine the exact right time to remove the chicken from the grill, insuring a moist result. I use one any time I'm cooking meat.

view instant-read thermometers on Amazon:
my favorite super fast Thermapen (it's pricey, but simply the best; #1 recommendation of Cooks Illustrated and chefs)
a more affordable thermometer (recommended by Cooks Illustrated if you can't afford the pricier Thermapen)

Step 10. Remove the cooked chicken from the grill to a clean dish or platter and cover loosely with foil. Let it rest for 10 minutes before serving or cutting to allow the juices to settle in the meat. This wait time is important for maintaining moist chicken.

Time to eat! I like to drizzle my chicken with a little lime juice.

This Thai flavored chicken is perfect paired with my Golden Coconut Brown Rice.

It's also fabulous sliced and served on top of a bed of greens. That's how Bracken and Rachel served it for us. The chicken can be served warm, room temperature or cold. Try tossing the greens with my Honey Lime Vinaigrette--yum!

The sliced chicken is good in sandwiches and paninis, too.

Make a stir-fry with leftovers. I threw this together for dinner the next day using leftover grilled chicken from the night before. It was awesome--and insanely healthy! You can adjust this for whatever amounts of leftover chicken and veggies you like. It turns out that the marinade used for the grilled chicken also makes a great stir-fry sauce. Here's the simple procedure I used:

Make sure you set aside 1/4 cup or so of the marinade (before marinating the chicken) and keep it in the fridge to use as a stir fry sauce.
Chop grilled chicken into bite-size pieces. (I used 2 breasts)
Chop some fresh veggies into bite size pieces--use whatever you like. I used mushrooms, snow peas, carrots, green onions, red bell pepper, and baby bok choy. I had a total of 4-5 cups of veggies.
Saute the veggies. I did this in batches.
Stir in the chicken and a few spoons of the marinade. Toss with veggies and heat through. Taste and add more of the marinade/sauce, if needed. I added approx. 1/4 cup of marinade to mine.
Serve over rice. I used my Golden Coconut Brown Rice, but plain rice would work, too.

I love that this grilled chicken can be made and then used in a variety of dishes. Thanks, Bracken and Rachel for the delish & versatile recipe.

Make it a Yummy day!
Monica

Grilled Thai Chicken Breasts

By Monica Servings: 10 servings

Ingredients

6-8 boneless, skinless chicken breast halves
FOR MARINADE:
1-1/2 cups chopped fresh cilantro (leaves & tender stems)
3/4 cup canned coconut milk (found in Asian aisle of grocery store)
12 fresh basil leaves
1 large or 2 small jalapenos, stem, seeds, & membrane removed
3 garlic cloves
2 slices fresh ginger (approx. 1/8" thick)
1-1/2 tablespoons kosher salt
1-1/2 teaspoons freshly ground black pepper
3/4 teaspoons ground coriander
2 teaspoons packed brown sugar
FOR GARNISH:
2 limes, cut into wedges

Directions

MARINATE: Add marinade ingredients to blender or food processor; puree until smooth. (Note: if making stir fry with leftover chicken as explained below, reserve 1/4 cup of marinade to use for stir-fry sauce.) Arrange chicken breasts in single layer in a dish. Pour marinade over chicken. Use tongs to flip chicken a few times until completely coated with marinade. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer the better).

GRILL: Coat hot grill grate with oil, using tongs and a paper towel dipped in oil. Place chicken on medium-hot grill, discarding the marinade. Turn when chicken has grill marks and releases easily from grill (approx. 5-6 min). Cook until internal temperature is 160 degrees at thickest part using an instant-read thermometer, approx. 7-8 min. (Exact cooking times will vary depending on chicken thickness and grill temp.) Remove to a dish or platter and loosely cover with foil for 5-10 minutes before serving. Sprinkle with additional chopped basil or cilantro, if desired. Serve with lime wedges.

SERVING SUGGESTION: This chicken pairs well with Golden Coconut Brown Rice. Recipe at: http://www.theyummylife.com/Coconut_Brown_Rice.
It's also good sliced and served over a bed of greens.

LEFTOVER SERVING SUGGESTIONS:
--SERVE IT COLD ON SALADS, IN WRAPS/SANDWICHES. Store whole, grilled chicken pieces in sealed container in the fridge along with any remaining pan juices. To serve, thinly slice chicken, and serve cold on top of a salad, in a wrap, or on a sandwich.
--CHOP & ADD TO STIR FRY. Reserve 1/4 cup of the marinade (before marinating the chicken) and refrigerate to use as a stir-fry sauce. Chop the grilled chicken into bite-size pieces. Chop vegetables of your choice into bite-size pieces. (Good options are mushrooms, snow peas, carrots, green onions, red bell pepper, and baby bok choy.) Saute veggies, add chicken, drizzle on some of the marinade; toss and cook until heated through. Taste and add more marinade, if needed. Serve over rice. (NOTE: Use whatever amounts and chicken/veggies you prefer. As a general guideline, you can use 2 chopped chicken breasts, 4-6 cups chopped veggies, and 1/4 cup marinade.

NUTRITIONAL INFORMATION per chicken breast: 240 calories, 7g fat, 39g protein, 3g carbs. Weight Watchers PointsPlus: 5

Recipe adapted from Fine Cooking magazine.

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Strawberry Oat Yogurt Breakfast Cake - With a crunchy streusel topping & hearty whole grain goodness

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Strawberries are nutritious & delicious. I simply love them. So, strawberries take center stage in today's recipe. Cake for breakfast? I'm all over it! This is similar to my Blueberry Oat Buttermilk Breakfast Cake. It can be served for breakfast, brunch, afternoon tea time, or snacking any ol' time.

Healthified. Although this isn't a low-cal or -carb recipe, it has healthier ingredients than most coffee cakes and is relatively high in vitamin C, iron, fiber, and protein. It gets a nutrition boost from oats, flax seed, yogurt, and strawberries. I use grapeseed oil because it has a neutral flavor yet similar health benefits of olive oil. This recipe isn't as sweet as a dessert cake--more like a muffin. The buttery streusel topping adds a flavorful crunch. You can substitute coconut oil for the butter if you like; but I personally prefer a little butter flavor in mine.

To achieve a light texture in this breakfast cake I used a combination of white and whole wheat pastry flour. If you prefer to use all whole wheat pastry flour, it turns out well; however the texture won't be quite as light.

Gluten free option. Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours called for in the recipe. Use gluten-free rolled oats. The texture won't be quite as light, but the flavor is great.

Nutritional data per serving (cut into 9 pieces): 347 calories, 13.3g fat, 50g carbs, 3g fiber, 25,5g sugars, 6.5g protein; Weight Watcher PtsPlus: 9

Roasting the strawberries. Baking with strawberries can be tricky, because they have such a large water content. They tend to make baked goods soggy and their flavor can virtually disappear into the batter. The remedy for that is to roast the strawberries first to remove much of their liquid and concentrate their flavor.

Step-by-step photos for making
Strawberry Oat Yogurt Breakfast Cake

Step 1. Assemble the ingredients:

whole wheat pastry flour (may sub gluten-free brown rice flour)
all-purpose white flour (may sub gluten-free oat flour)
brown & white sugar
old fashioned rolled oats (may use gluten-free oats)
ground flax seed
egg
butter
lowfat yogurt
grapeseed oil (or vegetable oil)
fresh strawberries
lemon zest (or orange)
baking powder
kosher salt
cinnamon
vanilla extract

View on Amazon:
whole wheat pastry flour, GF oat flour, GF brown rice flour,
organic rolled oats, GF rolled oats, ground flax seed, grapeseed oil

Step 2. Roast the strawberries. Hull & chop the strawberries into 1/2" to 3/4" pieces. Place a cooling rack (coated with oil or cooking spray), inside a large baking sheet. Scatter chopped strawberries on top, spread apart in single layer. Bake for 45 minutes. Remove and cool to room temperature. The strawberries will wither some as they bake and loose moisture. Roasting concentrates their flavor.

view on Amazon:
13x18 baking sheet, cooling rack (fits inside baking sheet)

Step 3. Make the streusel topping. In a medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.

Step 4. Zest a lemon. I use a handy Microplane to make this task a snap. You can use orange zest instead, if you prefer, or omit the zest altogether. I like the citrus strawberry flavor combo.

view on Amazon: Microplane zester/grater

Step 5. Combine dry ingredients. In a large bowl, add all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside.

view on Amazon: 8-cup Mix, Measure, & Store Bowl with lid

Step 6. Combine wet ingredients. In separate medium bowl, combine egg, yogurt, oil, almond extract, and lemon zest; whisk until mixed.

view on Amazon: wire whisk

Step 7. Finish mixing the batter. Pour wet ingredients into dry ingredients and stir together just until combined and uniformly moist to form thick batter; don't over mix. Gently fold in roasted strawberries until distributed throughout.

Step 8. Bake it. Coat an 8" dish with butter, oil, or cooking spray. Add the batter and spread it evenly. Sprinkle on the streusel topping. Bake for 35-45 minutes.

view on Amazon: 8-inch baking dish with storage lid

Done! Let it cool a bit before cutting and serving. The streusel cooks into a delicious, crunchy topping.

You can cut the cake into 6 or 9 pieces. I usually cut 9 pieces--better portion control that way.

PREP THE NIGHT BEFORE FOR A FRESHLY BAKED CAKE IN THE MORNING. I like to do as much as possible in advance so that I can get this into the oven right off the bat in the morning. The day before, I prep the different components in separate containers and have them ready to throw together quickly the next morning. (1) prepare the streusel and refrigerate; (2) whisk together the dry ingredients in a large bowl and cover; (3) whisk together the wet ingredients and refrigerate; (4) chop and roast the strawberries and refrigerate. To assemble the cake in the morning, proceed with the mixing and assembly instructions, and it's ready to bake!

The crunchy streusel topping makes all the difference in this recipe. Yum.

FREEZE & REHEAT THE LEFTOVERS. This is surprisingly good after being frozen. The streusel topping doesn't get soggy, like you might expect. I flash freeze the leftover cake pieces on a baking sheet, transfer them to an airtight freezer bag, and return them to the freezer. You can put a frozen piece in the fridge the night before, so it is thawed and ready for a quick zap in the microwave for breakfast the next day; or, microwave a frozen piece at a lower power setting. If you prefer not to use a microwave, wrap the cake in foil and heat it in the oven at 350 degrees for 10-15 minutes. Both ways are good and taste freshly baked.

We like to have special breakfast treats for a weekend splurge. This recipe definitely qualifies. It's a yummy combo of flavors and textures.

Make it a Yummy day!
Monica

You might also like this recipe:
Blueberry Oat Buttermilk Breakfast Cake

Strawberry Yogurt Breakfast Cake

By Monica Servings: 6-9 servings

Ingredients

1 lb. fresh strawberries, hulled & chopped in 1/2-3/4" pieces
STREUSEL TOPPING:
1/4 cup whole wheat pastry flour*
1/4 cup old fashioned rolled oats*
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened
CAKE BATTER:
2/3 cups all-purpose flour*
2/3 cups whole wheat pastry flour*
3/4 cup old fashioned rolled oats, uncooked*
2 tablespoons ground flax seed
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar (increase to 1 cup for a sweeter cake)
1 egg
1 cup lowfat yogurt
1/4 cup grapeseed, coconut or vegetable oil
1 teaspoon almond extract
1 teaspoon lemon zest (may substitute orange zest); optional

Directions

Preheat oven to 375 degrees.

ROAST THE STRAWBERRIES: Place a cooling rack (coated with oil or cooking spray), inside a large baking sheet. Scatter chopped strawberries on top, spread apart in single layer. Bake for 45 minutes.

While the strawberries roast, prepare the cake streusel and batter. Coat an 8x8 baking pan with butter or cooking spray; set aside.

STREUSEL: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.

BATTER: In large bowl, add all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside. In separate medium bowl, combine egg, yogurt, oil, almond extract, and lemon zest; whisk until mixed and pour into well of dry ingredients. Stir wet and dry mixtures together, just until combined and uniformly moist to form thick batter; don't over mix. Gently fold in roasted strawberries until distributed throughout. Pour batter into prepared baking pan. Sprinkle evenly with struesel topping.

BAKE 35-45 minutes, until toothpick inserted in center comes out with just a few moist crumbs clinging. Let cool at least 15 minutes before cutting and serving.

*GLUTEN FREE OPTION: Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours. Use gluten-free rolled oats.

Nutritional Data per serving (cut into 9 pieces): 347 calories, 13.3g fat, 50g carbs, 3g fiber, 25,5g sugars, 6.5g protein; Weight Watcher PtsPlus: 9

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Pico de Gallo Salsas - 3 varieties -- classic tomato, mango cucumber, & strawberry pepper

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

These fresh salsas are loaded with nutrients yet low in calories and fat. Serve them as dips or condiments with Mexican food, stir them into rice or quinoa to make flavorful pilafs, or use them to top grilled fish or meat.

Pico de Gallo is one of those things that I've been making for so long without a recipe that it hardly seems like a recipe to me. But, after showing it served with my Healthy Fiesta Egg Casserole, I had a few people ask for my recipe. That's how today's post came about. This time I measured ingredients as I threw together a bowl of this classic fresh salsa so that I could share it with you.

There are many variations on Pico de Gallo, but the most basic, traditional recipe has tomatoes, onions, chiles, cilantro and lime juice. Today's post includes three varieties of Pico:

classic tomato -- It would be hard to find a Mexican restaurant that didn't offer this condiment. It's become so popular that I see it on the menu at many kinds of restaurants now.
mango & cucumber -- The sweet, tart mangoes and crisp cucumbers make a refreshing combination. I especially like this salsa on fish tacos or served with grilled fish or chicken.
strawberry & red bell pepper -- This too has a combination of sweet, tart, & crisp with a kick from jalapenos. Love it with grilled or baked salmon. The festive colors make it a spicy alternative to cranberry sauce with holiday turkey.

The literal translation of Pico de Gallo is "rooster's beak"--a strange name for a bowl of fresh salsa, if you ask me. The common explanation of the name is that it was originally eaten with the thumb and forefinger, and retrieving and eating it resembles the actions of a pecking rooster. (source) Okay, if you say so; sounds kind of far-fetched to me.

Versatile. I sometimes put a scoop of Pico de Gallo on a bed of fresh greens and make a lunch out of it. So good. Any of these three varieties can be stirred into rice or quinoa for a flavorful pilaf or added to cottage cheese for a heartier dip. Add some beans if you want a protein boost. Of course, it's most commonly served with tortilla chips or as a condiment with Mexican cuisine.

Nutritious. These salsas are 100% good for you and are loaded with nutritious ingredients. Here's the nutritional breakdown for 1/4 cup of the classic tomato variety.

15 calories, .1g fat, 3.3g carbs, .9g fiber, 1.9g. sugars, .7g protein. It' high in potassium, iron, manganese, magnesium, niacin, phosphorus, thiamin, and vitamins C, A, & B6.
WEIGHT WATCHERS PointsPlus = ZERO! (nothing but veggies and fruit)

How to make 3 varieties of Pico de Gallo.

1. Classic Tomato Pico de Gallo
Ingredients: plum tomatoes, red onion, garlic, jalapeno pepper, cilantro, lime juice, salt & pepper. (For full recipe and exact ingredient amounts, click on the teal bar below.)

View & Print Classic Pico de Gallo recipe

About the tomatoes: I prefer plum (Roma) tomatoes in salsa, because they are firmer, drier, and have fewer seeds than other tomatoes. You can substitute other tomatoes, but I recommend seeding them and squeezing out as much juice as possible. Otherwise your salsa will be too runny.
About the jalapenos: Wear plastic gloves when you handle these! Remove the seeds and membrane's before dicing them. Or, if you like more heat in your salsa (like me), leave part or all of the seeds & membranes in. You can substitute a milder chile pepper, if you prefer, like poblanos or Anaheims.

Procedure:

chop the tomatoes, onion, and cilantro
dice the jalapeno
mince the garlic (I use a garlic press to get it really fine)
juice the lime (I use a handy lime squeezer)
stir everything together; add salt and pepper to taste

view my favorite gear on Amazon:
garlic press, lime squeezer, oxo salt & pepper grinders, prep bowls w. lids

2. Mango & Cucumber Pico de Gallo
Ingredients: the same as the classic version in #1 above, except substitute mangoes and cucumbers for the tomatoes. You can use either mint or parsley in place of the cilantro, if you prefer. (For full recipe and exact ingredient amounts, click on the teal bar below.)

View Mango Pico de Gallo recipe

About the mangoes: These can be tricky to cut. If you don't know how, check out my post: How to Cut A Mango.
About the cucumbers: I prefer to use Persian cucumbers, because they are smaller and milder than regular cukes. The Persian variety can be eaten skin and all. If you use regular cucumbers, remove the bitter peel before dicing them for the salsa.

3. Strawberry & Red Bell Pepper Pico de Gallo
Ingredients: the same as the classic version in #1 above, except substitute strawberries and red bell pepper for the tomatoes. You can use either mint or parsley in place of the cilantro, if you prefer. (For full recipe and exact ingredient amounts, click on the teal bar below.)

View Strawberry Pico de Gallo recipe

Make one or all three! I like to offer a variety when I entertain.

These are always tasty and easy to serve with tortilla chips. Can't go wrong with that combo.

The strawberry and mango varieties are a refreshing combo of sweet, tart, and spicy. They are both delicious stirred into rice or quinoa for an easy, colorful pilaf to serve as a side.

If you want to add some protein to these salsas, try stirring in black beans or cottage cheese for a tasty & nutritious alternative.

Make it a Yummy day!
Monica

You might also like these salsa recipes:

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How to Store Onions, Garlic, & Shallots - an easy way to keep them fresh for months

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

For years I've stored onions, garlic and shallots in plastic bins in a kitchen drawer. Like this:

That works fine if I use everything up right away, but honestly that doesn't happen very often. Instead, I stock up on onions, garlic or shallots for use in specific recipes, and some of them end up hanging around in the drawer for awhile. Here's how some of them look after 2 or 3 months; rotten, moldy, or sprouting.....wasted:

A few months ago, my mom (aka Grammy) came to the rescue. Last time I was visiting her, she showed me how she'd started storing her onions, garlic, and shallots. She raved about how putting them in a regular ol' paper bag that's been punched with holes can extend their life for months. Honestly? I was skeptical. But, my mom had seldom never been wrong before, so I decided to give it a try. The results? Here's how my punched paper bag of onions looked after 3 months--as firm and fresh as when I bought them:

I've tried this with garlic and shallots, too, with the same great results.

Lesson learned: always listen to your mother. Apparently, the punched paper bags allow just enough air circulation to preserve these veggies for an extended period of time. Who knew?

Here's how Grammy showed me to store my onions, garlic, and shallots. I'm a believer. It really works!

step-by-step photos for
How to store onions, garlic and shallots

Step 1. Gather the supplies:

onions, garlic, and/or shallots--make sure they are firm and blemish free. If you buy in bulk and find any with rotten spots or a soft texture, cut off the bad part and use right away; or toss it so it doesn't contaminate the others.
brown paper bags--I used the lunch bag size, because they're easy to fold and punch. Also, bigger bags hold a higher volume and density of onions, and that reduces the amount of air circulation around them and accelerates spoilage. Smaller quantities of onions in lunch size bags are ideal.
a hole punch--you can buy one of these anywhere that sells office or craft supplies.
marker--for labeling
paper clips--for holding the bag closed

view on Amazon: brown lunch bags, hole punch

Step 2. Punch the bags. This is how Grammy showed me to do it (and remember that she is seldom never wrong). Fold the bag in half lengthwise, punch along one edge; you'll be punching thorough multiple layers. Flip the folded bag over and punch along the other edge; approximately 1" between punches (but it doesn't have to be perfect). The result is multiple rows of holes.

Step 3. Fill the bag up to half full, fold over the top, label it (if you'll have more than one bag), and paper clip it to hold the top down.

How easy is that? I use more yellow onions than anything else and buy them in bigger quantities; so I have more than one punched bag to hold them all. The bags can be reused again and again until they wear out.

I store my bags in the same drawer in the kitchen as before. It's important not to crowd them. Air needs to circulate around the bags--that's the whole point of punching the holes. I use the same plastic bins as before; they help keep the bags upright and orderly and are roomy enough for air circulation between the bags. The bins can also be placed on pantry or cabinet shelves.

view on Amazon: my plastic bins

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.

Additional tips:

Temperature: These will last the longest in a dark, cool (but not cold), dry storage area. I've successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.
No plastic bags: Don't ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.
No potatoes nearby: Potatoes and onions should not be stored together. They give off gases that will accelerate spoilage of each other.

Also in my onion drawer:

I keep extra punched bags in the drawer, so they're read to fill when I get home from grocery shopping.
I store my garlic press and peeler with my garlic, so they're handy when I grab the garlic.

view on Amazon: easy garlic peeler

If you have problems with rotting onions, garlic or shallots, I encourage you to give this easy technique a try. Waste not, want not. (I'm pretty sure Grammy says that, too.)

Make it a Yummy day!
Monica

Onions, Garlic & Shallots--storage

By Monica

Ingredients

onions, garlic, and/or shallots--make sure they are firm and blemish free. If you buy in bulk and find one that has rotten spots or a soft texture, cut off the bad part and use it right away; or toss it so it doesn't contaminate the others.
brown paper lunch bags
hole punch
marker
paper clips

Directions

Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1" apart, punching through multiple layers at one time. Flip bag over and punch along opposite side. Open bag, insert onions, garlic or shallots; fill the bag up to half full. Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags.

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.

TEMPERATURE: These will last the longest in a dark, cool (but not cold), dry storage area. I've successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.

NO PLASTIC BAGS: Don't ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.

NO POTATOES NEARBY: Potatoes and onions should not be stored together. They give off gases that will accelerate spoilage of each other.

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Golden Coconut Brown Rice - Turmeric and coconut milk add a flavor & nutrition boost; gluten free, vegetarian, vegan

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Coconut rice is a favorite at Thai restaurants. I love the stuff. My version uses brown rice instead of the usual white. If you're looking for a flavorful, nutritious side, this just might be the recipe for you. Every single ingredient is good for you. (Except I added a little salt, but that can be omitted, if you prefer.) Brown rice, coconut milk, turmeric, and ginger all have healthy, healing qualities. Unless you're avoiding carbs, with a little portion control this is a guilt-free recipe that is tasty and nutritious.

This rice is good with both Indian and Thai food. We also eat it as a side with grilled chicken or salmon. The rice has a mild flavor that has a hint of sweetness that comes naturally from the coconut milk. There's not a pronounced coconut flavor, though; so even coconut haters (like King-Man) like this rice. It freezes and reheats well, too.

Why brown basmati rice? It's been years since there was any white rice in my kitchen. I initially switched to brown rice for its nutritional benefits, but now I prefer the taste and am especially partial to basmati brown rice.

Brown rice is packed with nutrition compared to white rice. Brown rice has 2.5 times the iron, 3 times the vitamin B3, 4 times the vitamin B1, 10 times the vitamin B6, and is much higher in fiber. (source) According to recent research, replacing white rice with brown rice in your diet can reduce the risk of colon cancer and type 2 diabetes. (source)
Basmati brown rice has a milder nutty flavor and lighter texture than other brown rices, so I find it to be a better substitute for white rice in many recipes. However, any type of brown rice may be used in this recipe.

Coconut Milk is good for you. Although previously believed to be bad for you because of its saturated fat, now it is touted as a super healthy food. That's because it has a kind of saturated fat that quickly turns into energy, instead of being stored as fat like the "bad" saturated fats. Coconut milk is loaded with vitamins and nutrients and can actually boost metabolism and contribute to weight loss. (source)

Although it contains a healthy fat, coconut milk is high in calories. As a compromise in this recipe, I used half full fat coconut milk and half lite coconut milk. That way the rice still has a rich flavor with the health benefits of coconut oil without quite as many calories.

Turmeric sets a new "gold" standard. It gives this rice recipe it's beautiful golden color and is a common ingredient in curries. It also gives American ballpark mustard it's bright yellow color. In addition to it's vibrant color, turmeric is a nutrition powerhouse. (Google "healthiest spices" and turmeric will show up on every list.) It is high in antioxidants and has anti-inflammatory properties. Recent studies suggest it can protect the body against types of lung damage, skin diseases, Alzheimer's disease, heart failure, colitis, stomach ulcers, arthritis and high cholesterol. It also helps treat upset stomach, scabies, diabetes, HIV, and viral infections. (source)

NUTRITIONAL INFORMATION (for 1/2 cup without garnishes): 184 calories, 8.2g fat, 25.7g carbs, 1.7g fiber, .9g sugars, 3.2g protein; Weight Watchers PointsPlus: 5

This recipe is gluten free, vegetarian, and vegan.

Step-by-step photos for making
Golden Coconut Brown Rice

Step 1. Assemble the ingredients.

gluten free basmati or jasmine brown rice
canned coconut milk--I use half whole and have lite. This is the kind found in the Asian aisle of your grocery store. Don't use the diluted version in the cartons.
turmeric powder
bay leaves
zest from 1 lemon
fresh ginger

view organic ingredients on Amazon:
gluten free basmati brown rice, coconut milk, lite coconut milk, turmeric

Optional toppings:

fresh cilantro, chopped (or parsley)
macadamia nuts, whole or roughly chopped (or cashews)

Step 2: Zest the lemon. I use a handy dandy Microplane.

view Microplane on Amazon

Step 3. Use a spoon to easily scrape the peel off of the ginger. Then mince it. I used a Microplane for this, too -- it's one of my go-to gizmos that makes so many prep tasks easier.

Step 4. Add the turmeric to some water and whisk it together.

Choose from two cooking methods:
Stove Top or Rice Cooker

Step 5. To prepare the rice for stove-top cooking, add all of the ingredients to a large pan and give it a stir.

Step 6. Cook the rice either on the stove top or in a rice cooker.

Stove Top Method: Bring the pot to a boil, stirring it occasionally. (Because of the coconut milk, this can stick to the bottom of the pot and scorch if it's not stirred periodically.) Lower it to a simmer and cook it uncovered until most of the liquid is gone. Cover it, and cook it on low until the remaining liquid is absorbed and the rice is tender to bite. Remove the bay leaves.

Rice Cooker Method. If you have a rice cooker, this gets even easier. Simply add all of the ingredients to the rice cooker, close the lid, and turn it on. Mine was perfect after it went through the cooking cycle and then softened on the automatic warm setting for an additional half hour.

view on Amazon:
electric rice cooker (An updated version of the older model I have; large enough to make a full batch of this coconut rice)

Not only is this rice flavorful, it's also beautiful--don't you think? That golden color sets it apart from plain ol' white or brown rice. If you are feeding people who are resistant to eating brown rice over white, you can totally fool them with this recipe. With its golden color and rich coconut milk flavor, many would assume that it's made with white rice. That makes this a great introduction to brown rice, if you haven't made the switch yet.

GARNISHES & ADD-INs: I like to top my rice with macadamia nuts and cilantro. These are optional, of course. You can substitute other nuts, too. Cashews are also good with this rice. Parsley can be used instead of cilantro. There are lots of stir-in options too: garbanzo beans, sun-dried tomatoes, artichoke hearts, roasted red peppers, olives, basil (or other herbs)...the list goes on. Use your imagination!

MAKE AHEAD & FREEZING TIPS:

This rice may be made up to 3 days ahead and refrigerated. It reheats well in microwave.
This freezes really well, too. I freeze mine in 1 qt. Ziploc freezer bags, 3 cups of rice per bag. Flatten rice in the bags to a thin, even layer, and press out as much air as possible before sealing. That makes it easy to stack them in the freezer; and, they thaw quickly and easily.
To reheat frozen rice, transfer it to a covered microwave safe dish--no need to thaw it first. Cook at full power for 2 minutes, stir; cook another 1-3 minutes until heated through.

HANDY GADGET TIP: I use a Baggy Rack (pictured below) for filling Ziploc bags with rice. It's such a clever little gadget that's like having an extra pair of hands, and it folds flat for easy storage. Baggy Racks are so handy and inexpensive, that I bought them for stocking stuffer gifts last year--big hit!

view Baggy Racks on Amazon

BIG OR SMALL BATCH: I like to make a big batch of this rice and freeze it to have on hand for a variety of meals. If you don't have freezer space to do that and prefer to make a smaller batch, I've got you covered. My printable recipe at the end of this post lists ingredients for a big batch that makes 15 cups or a smaller batch that makes 7.5 cups.

Make it a Yummy day!
Monica

Asian Asparagus or Green Beans - You can make this easy, flavorful side dish spicy or mild. It's gluten free, vegetarian and vegan.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

A few years ago, my friend Sheri and I were lunching at PF Chang's. We were excitedly talking about her growing online yarn company, The Loopy Ewe; and as often happens, we lost track of time. After one hour stretched into two, our kind waiter brought out a complimentary plate of their Spicy Green Beans for us to try. Sheri and I cleaned the plate (mind you, we'd already finished lunch), and loved the dish so much that I promised to figure out how to make it. That's how today's recipe came about. After a few attempts, I came up with a sauce that is very close to what we sampled that day.

I've used the same flavorful sauce on green beans and asparagus. Truth is, it can be tossed with any steamed vegetable you like--the procedure is exactly the same. Although I like mine spicy, it's very easy to omit the spicy seasoning if you prefer a milder dish. Either way, it's a savory combination and a tasty way to add some zip to your veggies.

It's gluten free, vegetarian and vegan. I used a gluten free tamari soy sauce that was available at my local grocery store.

NUTRITIONAL INFORMATION for 1/4 lb serving: 87 calories, 3g fat, 362mg sodium, 13.9g carbs, 2.7g fiber, 8.8g sugar, 3.5g protein; Weight Watchers PointsPlus: 2. NOTE: The sodium, sugar, carbs, and fat numbers all are higher than what is actually consumed, because much of the sauce ends up on the bottom of the plate.

Step-by-step photos for making
Asian Asparagus or Green Beans

Step 1. Assemble the ingredients.

low sodium soy sauce (Tamari recommended)
vegetable or grapeseed oil
garlic
fresh ginger
honey
dry sherry
Sriracha, garlic chile sauce, or dried red pepper flakes; may omit or reduce if milder flavor is desired
sesame oil
cornstarch
toasted sesame seeds

view on Amazon:
Organic Tamari Gluten Free Soy Sauce, Organic Toasted Sesame Oil

green beans or asparagus -- you choose. In the remaining photos, I will demonstrate this recipe using asparagus.

Step 2. Mince the garlic. I used a garlic press.

Step 3. Peel the ginger--you can easily scrape off the peel with the end of a spoon. Then grate the ginger--a microplane is my tool of choice for this.

view on Amazon: Microplane grater/zester

Step 4. Toast the sesame seeds in a small skillet over medium-high heat. Toss and stir them frequently so they brown evenly. Keep a close watch on them; they can go from golden to burned quickly. As soon as they're lightly toasted and fragrant, pour them onto a plate to cool. (If you leave them in the hot skillet, they may burn before they cool down.)

Step 5. Steam the asparagus, just until tender but still crisp. Try this easy microwave method I learned from celebrity chef, Alton Brown. Saturate a double-sheet length of paper towel with water, wring it out, spread up to 1 lb. of asparagus in a single layer on the wet towel, and roll it up. Microwave at full power until it's tender crisp (3 minutes in my microwave--yours may vary). Use tongs to remove the bundle from the microwave--it gets very hot! Roll it out, and you've got perfectly steamed asparagus. I used 2 lbs. of asparagus in this recipe, so I repeated this method twice. SO EASY.

If you prefer not to cook in a microwave, use a stove top pan with a steamer insert to steam the asparagus.

Set the cooked asparagus aside for now.

Step 6. In a small bowl whisk together equal parts of corn starch and soy sauce; set aside.

Step 7. In a large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute.

Step 8. Add to the skillet the remaining soy sauce, honey, sherry, Sriracha, & sesame oil. Simmer over low heat for 10 minutes.

Step 9. Whisk in cornstarch/soy sauce mixture; stir and heat until thickened.

Step 10. Add asparagus to the skillet and toss gently until evenly coated with sauce. The asparagus will reheat as you toss it in the hot liquid.

view on Amazon: wire whisk

Step 11. Transfer asparagus to a platter and drizzle remaining sauce over the top.

Step 12. Sprinkle with sesame seeds.

Done! This can be served warm, at room temperature, or cold. How's that for versatility?

Tongs are the best tool for serving asparagus and green beans.
view on Amazon: small serving tongs

Make-ahead tip. You can make this a day ahead and refrigerate it until serving time. If you reheat it to serve warm, don't over do it or the asparagus will get over cooked. If you're serving it at room temperature, remove it from the fridge a half hour before serving.

It can be served with a number of main dishes. I especially like it with grilled chicken or fish. This asparagus paired with grilled salmon is my favorite.

Make it Yummy day!
Monica

Asian Asparagus or Green Beans

By Monica

Ingredients

2 lbs. fresh asparagus or green beans
1 tablespoon cornstarch
1/3 cup + 1 tablespoon low sodium soy sauce (Tamari recommended), divided
2 teaspoons vegetable or grapeseed oil
4 garlic cloves, minced
1-1/2 teaspoons minced ginger
3 tablespoons honey
1-1/2 tablespoons dry sherry
1-2 teaspoons Sriracha or garlic chile sauce, or 1/2 teasoon dried red pepper flakes; may omit or reduce if milder flavor is desired
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Directions

Steam asparagus or green beans until crisp tender and set aside. In small bowl whisk together corn starch and 1 tablespoon soy sauce set aside.

In large skillet, heat oil over medium high heat; add garlic and ginger and saute for 1 minute. Add to skillet, 1/3 cup soy sauce, honey, sherry, Sriracha (or other spicy seasoning), & sesame oil; whisk to combine. Simmer over low heat for 10 minutes, stirring occasionally. Whisk in cornstarch/soy sauce mixture; stir and heat until thickened. Add asparagus/green beans to skillet and toss until evenly coated with sauce. Transfer to platter and drizzle with any sauce remaining in skillet. Sprinkle with sesame seeds.

May be served warm, room temperature or cold.

NUTRITIONAL INFORMATION for 1/4 lb serving: 87 calories, 3g fat, 362mg sodium, 13.9g carbs, 2.7g fiber, 8.8g sugar, 3.5g protein; Weight Watchers PointsPlus: 2

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Healthy Fiesta Egg Casserole - Low calorie, meatless, gluten free, and make-ahead convenience; with a hidden nutrition boost from oats.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

I love a good egg casserole for breakfast or brunch; really for any meal. They're popular in many homes during holidays and are an easy way to serve company and overnight guests. Some are stratas that have cubes of bread, others have crusts, and some are a combination of virtually every category of breakfast food--eggs, ham/sausage/bacon, hash browns, veggies, you name it--all mixed together. Most breakfast casseroles are loaded with cream, butter, and cheese. Those add up to lots of calories.

This recipe is much lower in calories than most breakfast casseroles, and can easily be made gluten free. It gets a hidden nutrition boost from oats that are ground into oat flour so that they disappear into the egg mixture. This recipe has make-ahead convenience; you can assemble it the night before so it's ready to bake in the morning for breakfast or brunch.

Here's how this recipe is healthified:

Flavorful southwest ingredients (taco seasoning & fire roasted tomatoes and chiles) are added to the egg mixture to provide great taste without the addition of butter or lots of cheese.
Cottage cheese adds low calorie protein and calcium with the creaminess often provided by milk/cream or cream cheese.
Oat flour (ground rolled oats) adds healthy fiber and heart-healthy nutrition. Combined with baking powder, this helps to firm and lighten the texture and eliminates the need for the bread cubes that are in many breakfast casseroles. You don't notice the ground oats--they disappear into the mixture as it bakes.
The amount of cheese is cut in half. I used sharp cheddar cheese because of it's strong flavor; that way you can get by with less and reduce the total calories and fat.

Gluten free? No problem. Use gluten-free oat flour or rolled oats, and you're covered.

Nutritional Information per serving without toppings:

Using whole eggs: 176 calories, 8.6g fat, 10.4g carbs, 1.3g fiber, 1.8g sugars, 14.1g protein; Weight Watchers PointsPlus: 5
Using egg whites or Egg Beaters: 142 calories, 4.4g fat, 10.4g carbs, 1.3g fiber, 1.8g sugars, 14.5g protein; Weight Watchers PointsPlus: 3
This is high in Vitamins A & C, calcium, protein, phosphorus, and selenium

Step-by-step photos for making
Healthy Egg Casserole with Oats

Step 1. Assemble the ingredients:

large eggs (may substitue egg whites or Egg Beaters, if desired)
oat flour (You can make your own with rolled oats--see below); use gluten-free oat flour or rolled oats, if desired
baking powder
taco seasoning; use store bought, or make my healthier Fiesta Taco Seasoning Mix
green onions
diced green chiles
diced fire roasted tomatoes
cottage cheese
shredded sharp cheddar cheese

view on Amazon:
oat flour, gluten-free oat flour

Don't have any oat flour? It's easy to make your own. Just add rolled oats to a blender or food processor and whirl away until it is a flour-like consistency. 1-1/4 cups of rolled oats will make 1 cup of oat flour.

view on Amazon:
organic rolled oats, gluten-free rolled oats

Step 2. Add the eggs to a large mixing bowl along with the oat flour, baking powder, and taco seasoning. Whisk it until it's well blended.

view on Amazon: wire whisk, 8-cup Pyrex mixing bowl

Step 3. Add the tomatoes, green chiles, onions, cottage cheese, and shredded cheese; stir to combine.

Step 4. Pour into a greased or sprayed 9x13 baking dish.

Make Ahead Tip -- At this point you can cook it right away or cover the dish and refrigerate it over night so that it's ready to bake in the morning. It can be made up to 12 hours ahead.

view on Amazon: 9"x13" (3 qt) baking dish with cover

Step 5. Bake at 350 degrees for approximately 45 minutes, until a knife inserted in the middle comes out clean.

Done! Let it rest for at least 10 minutes before cutting. It will sink slightly as it cools down.

Flavorful, but not spicy. I intentionally made this recipe with savory Southwest flavors without packing much heat. That way I can serve it to everyone and don't have to worry about their tolerance for spice. Instead, when serving guests, I offer a choice of mild or hot salsa so that every palate will be satisfied. Me? The spicier the better!

Don't forget the toppings! These add important flavor for finishing off this dish.

Sour cream or Greek yogurt; or, try my Healthy Sour Cream Substitute made from cottage cheese.
Salsa; use your favorite store bought salsa or make your own. I made a fresh pico de gallo pictured here, but salsa out of a jar is good, too. Or, try my recipe for 10 Minute Fire Roasted Salsa.
Cilantro

Cut the casserole into squares and serve. Spoon on a dollop of sour cream or Greek yogurt, and top with salsa. I like sliced avocados with mine. Warm tortillas would be good, too.

The casserole has a firm yet moist consistency. The flavor is a fiesta in your mouth. And, it's good for you. Score!

Here's a bite for you.

Make it a Yummy Day!
Monica

Fiesta Egg Casserole with Oats

By Monica Servings: 12 servings

Ingredients

10 large eggs
1 cup oat flour (or ground rolled oats*); all-purpose white flour or whole wheat pastry flour may be substituted, if preferred
2 teaspoons baking powder
2 tablespoons taco seasoning mix
3 green onions, chopped (approx. 1/3 cup)
1 (14.5 oz) can fire roasted diced tomatoes, liquid included
1 (4 oz.) can diced green chiles
2 cups cottage cheese (low or full fat)
1 cup shredded sharp cheddar cheese
FOR GARNISH:
sour cream** or Greek yogurt
salsa

Directions

Preheat oven to 350 degrees. Spray or grease a 9x13 baking dish; set aside.

In large bowl, add eggs, flour, baking powder, and taco seasoning. Whisk until well combined. Add onions, tomatoes, green chiles, cottage cheese, and cheddar cheese; stir until combined. Pour into prepared baking dish.

MAKE AHEAD TIP: At this point, you can bake it right away, or cover and refrigerate overnight to bake the next morning. It can be assembled up to 12 hours ahead.

Bake for 40-45 minutes, until knife inserted in center comes out clean. Let rest for 10 minutes before serving. Top individual pieces with a dollop of sour cream or Greek yogurt and salsa. Serve with warm tortillas.

*You can purchase oat flour or make your own by grinding rolled oats. To make 1 cup oat flour, add 1-1/4 cups rolled oats to food processor or blender and process until a flour consistency is achieved.

**For a healthy sour cream substitute made with cottage cheese, go to: www.theyummylife.com/Healthy_Sour_Cream_Substitute

NUTRITIONAL INFORMATION per serving without toppings:
--Using whole eggs: 176 calories, 8.6g fat, 10.4g carbs, 1.3g fiber, 1.8g sugars, 14.1g protein; Weight Watchers PointsPlus: 5
--Using egg whites or Egg Beaters: 142 calories, 4.4g fat, 10.4g carbs, 1.3g fiber, 1.8g sugars, 14.5g protein; Weight Watchers PointsPlus: 3

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Join Our New Community Discussion Group - ask a question, share a tip, join the conversation

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

I'm so excited to announce the beginning of our own Community Discussion Group right here at The Yummy Life.

T-Man (techie guy) and I created this discussion board to serve the growing community of readers and friends of The Yummy Life. With over 40,000 Facebook and Pinterest followers (and growing!), there's already lots of good conversation going on at the end of my blog posts and on Facebook. But, not everyone is aware of new comments and tips that are shared if they don't happen to return to read new comments at the end of my posts. The Facebook posts and comments quickly get moved down in my timeline, where they are seldom viewed again. Often there is great information shared or common questions are asked that could be helpful to the broader Yummy community. That's why we're introducing this Community Discussion Group. It's a way for everyone to stay connected and informed.

My Yummy readers and friends are so dang smart and have many common interests. I'm excited to have this new format for sharing ideas among this warm and friendly community of friends. I frequently get compliments about the polite, happy tone of the comments you leave on my blog. I'm proud of that and you; this is a forum for expanding that helpful conversation.

How to participate

The Community Discussion Group is a place where you can drop in regularly to learn what's new and join the conversation. You can:

Share a tip or learn a tip.
Ask a question or answer a question.
Join a discussion or start a discussion.
Or, just stop by and read what others are saying

The topics can be about anything, but here are some areas that may be of particular interest:

general cooking
healthy cooking & nutrition
gluten-free, dairy-free, vegetarian, & vegan cooking
general home and lifestyle
healthy home and lifestyle
crafts
organization tips
gardening & nature
entertainment & reading
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Feel free to ask or share on any of these topics, or anything else that you think may be of interest to others who visit The Yummy Life. And, you're always welcome to ask me a question. I may not know the answer, but chances are that someone else will.

How to get started

Click on the "Discussion Group" tab on the top bar of the home page. Or, click here.
Browse the list of topics being discussed. Click on the titles of any that interest you, and you can read the conversation thread.
To leave a comment on a discussion or to start a new discussion thread, you'll need to login. We are set up to login through Facebook in order to avoid spam. This also means that your FB photo will appear with your post, which is a fun way to personalize the conversation and see who you're chatting with. You're not required to fill out your profile information, but I encourage you to write a few sentences about yourself. This will help our community members get to know each other and identify common interests. If you have a blog or website, there's a place to include your URL so that others can link to you easily.
To start a new discussion, ask a question, or share a tip, click on the "Start A New Discussion" button in the upper right side of the page. There is a place to check if you'd like to receive an email whenever someone responds to your discussion.

Visit often and participate

The more people participate, the more helpful and successful the discussion boards will be. I hope you join in, visit the discussion board frequently, and encourage your friends to participate. You might want to stop by for a quick look each day to see if there are any hot topics being discussed that are of particular interest to you. The topics will be listed from newest to oldest, so you can quickly see at the top of the home page if there are any new discussions of interest to you.

Future plans

If we see that there is enough interest and participation in the Community Discussion Group, we have plans to add more features in the future. Some possibilities are adding an index, search feature, a way to flag and save favorites, forming groups for readers with common interests, a rating/ranking system for comments, and more. We're open to your suggestions, too; so let us know how we can improve your experience.

I hope you enjoy the new Group Discussion Board. My Yummy readers and friends are simply the best, and I'm excited to have a new way to chat with you regularly. Love you guys.

Make it a Yummy day!
Monica

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Slow Cooker Baked Potatoes - An easy way to "bake" regular and sweet potatoes without oven heat

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Cooking just doesn't get much easier than this. You may be thinking, "It's not difficult to bake potatoes in the oven." I agree. But, here's what I love about this slow cooker method for "baking" potatoes:

It doesn't require any oven heat; that's especially a plus during the hot summer months when you don't want to heat up the kitchen by having the oven on for an hour.
The potatoes can be started in the slow cooker in the morning and forgotten until it's time to eat them with dinner--no fuss, no stress!
It's economical. Rule of thumb is that 8 hours in a slow cooker uses half the electricity of 1 hour in the oven.
They can be prepped the night before, so all you have to do on a busy morning is plug in the slow cooker.

This is so easy, it's kind of hard to call it a recipe. It's really more of technique. I first learned about this from a Martha Stewart recipe. Here's how to bake spuds the easy way:

Step-by-step photos for making
Slow Cooker Baked Potatoes

Step 1. Assemble the ingredients:

potatoes: Russet, Yukon gold, and sweet potatoes all work well. I prefer organic potatoes, especially since I like to eat the nutrient-rich skin. You can cook whatever quantity suits you, as long as you don't fill your slow cooker more than 3/4 full. I can fit approx. 4 lbs of spuds in my 6.5 qt. slow cooker.
olive oil -- this is optional, but it adds flavor while the spuds cook; feel free to omit it if you prefer a plain potato more similar to a regular oven baked potato
salt & pepper -- also optional, but adds flavor; I prefer freshly ground sea salt and black pepper
herbs, garlic powder, other seasonings -- all optional. I normally just stick with salt and pepper; but you can add more flavors, if you like.

view on Amazon:
My 6.5-qt slow cooker (rated #1 by Cooks Illustrated)
Oxo salt & pepper grinders (My son recommended these and they are awesome--there's a dial to easily adjust from fine to coarse grind. They work better than any grinders I've used before.)

Step 2. Wash and scrub the potatoes, removing any rotten or bad spots. I like to use a 3-M scrub pad for scrubbing. Although they're made for scrubbing dishes & pots, they work great for scrubbing potatoes, because they're flexible and can get into every nook and cranny. These scrubbers are widely available at grocery and discount stores (Target,WalMart) and are also available on Amazon.

view on Amazon: 3M Scotch Brite scrub pads

Let the potato skins dry on the outside before proceeding. It only takes a few minutes.

Step 3. Prick each potato with a fork--approx. 6-8 times per potato. This keeps them from exploding when steam builds up inside as they cook.

Step 4. Place potatoes on a large baking sheet or dish (to contain the mess), drizzle a little olive oil on each one, and rub oil all over each potato with your hands.

Step 5. Sprinkle on salt and pepper, or whatever other herbs or seasonings your little heart desires.

Step 6. Wrap each potato individually in aluminum foil, sealing them up tightly. I use pre-cut aluminum foil sheets that I bought at Costco. They are so convenient and also available on Amazon.

view on Amazon: economy priced aluminum foil sheets

Step 7. Place the wrapped potatoes in the slow cooker, foil seam side up. No need to grease the inside of the crock pot or add any liquid. Cook them dry--there's no mess or clean up when you're through. Cook them on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers.

Note: It's important not to over-fill your slow cooker. If you do, the potatoes on top won't get done before the ones on the bottom are overcooked. I fill mine approx. 3/4 full.

Done! Remove the foil, cut the potatoes across the top, press in the two ends toward the center, and the potato should open up.

The results:

The inside is moist and delicious. The slow cooking time enhances the natural sugars in the potato, so they taste a bit sweeter than when they're baked in the oven.
They don't have the white, dry, fluffy texture of potatoes baked in the oven. Slow cooking makes them more moist, sweet, and yellowish in color. Both taste good; they're just different.
You may notice that the flesh next to the skin has darkened. That's because the pigment and flavors from the skin and olive oil have been absorbed into the potato. Taste's great, so you don't need to avoid eating those darkened areas (as long as you were careful to remove any rotten spots before cooking them).

Regular white Russet potatoes, Yukon Golds, and sweet potatoes all turn out great in the slow cooker. The flavor of the sweet potatoes is A-MAZING! My favorite--and they are crazy nutritious.

OOPS ALERT! Here's how a Russet potato looked that was overcooked in the slow cooker. I had left a couple of cooked potatoes in my slow cooker and thought I'd turned it off but actually turned it on high. 2 hours later, I discovered darkened, overcooked potatoes. Yuck. Lesson learned.

Many ways to enjoy baked potatoes...

Serve them as a side with a meal.

They're traditionally topped with sour cream & chives. For a healthier alternative, try Greek yogurt or my healthy sour cream substitute that's made with cottage cheese.
view Healthy Sour Cream Substitute recipe

Serve them as a main course.

Have a Baked Potato Bar with topping options for loading them up. This makes a fun family meal or party buffet. You can prep all the toppings ahead of time and slow cook the potatoes during the day, so everything is ready at dinner time. Easy!
view my Baked Potato Bar topping tips and recipe

For a healthier option, have a Sweet Baked Potato Bar. They turn out so great in the slow cooker. Delish! I've got lots of topping suggestions for you.
view Sweet Baked Potato Bar topping tips and recipe

Make soup with the leftovers.

Baked Potato Soup is a great way to use up leftover potatoes. I often intentionally cook extra spuds to be sure I'll have some left for a batch of this delicious soup.
view my healthified Baked Potato Soup recipe

There are so many ways to enjoy baked potatoes, and using a crock pot makes them easier than ever to prepare.

Make it a Yummy day!
Monica

Baked Potatoes in a Slow Cooker

By Monica

Ingredients

Russet, Yukon Gold, or sweet potatoes -- enough to fill your slow cooker no more than 3/4 full*
olive oil, optional**(1-2 tablespoons for 4 lbs. potatoes)
salt & pepper, optional**
other seasonings, optional** (garlic powder, herbs, etc.)

Directions

You need: a slow cooker and aluminum foil

Directions: Wash, scrub, and cut out any bad spots from potatoes. Wipe them dry and let them sit until skin is visibly dry all over (they should dry within a few minutes). Prick each potato 6-8 times with a fork. Place potatoes in single layer on baking sheet or large dish, drizzle with olive oil, and use hands to rub a thin coat of olive oil evenly all over the potato skin. Sprinkle with salt & pepper (and other herbs or seasoning, if desired). Wrap each potato individually in a piece of aluminum foil. Add potatoes to slow cooker, foil seam side up, being careful that it's not more than 3/4 full. Cover and cook on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers.

*approximately 4 lbs of potatoes can be cooked in a 6-1/2 qt. slow cooker.

**if you prefer a plain potato more similar to a typical oven baked potato, omit the olive oil and seasonings

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Healthy Oat & Yogurt Fruit Pizza - Nutritious enough for breakfast; fancy enough for dessert.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Fruit pizza is a popular, pretty dessert that is easy to make. Traditional recipes use a sugar cookie crust, usually made with prepared cookie dough from the store that is loaded with unhealthy mystery ingredients. They are usually frosted with a high-calorie, low-nutrition cream cheese frosting. The only nutritious part of most fruit pizzas is the fruit on top.

This fruit pizza recipe is healthified! It has a wholesome, tasty crust topped with a healthy-yet-yummy yogurt & peanut butter frosting. With the exception of sweeteners, which are considerably reduced in this recipe, the ingredients are all good for you. I use 100% whole grains and healthy oils.

Whole wheat pastry flour and rolled oats form the base of the crust. I boost the nutrition by throwing in some flaxseed meal. Walnuts add even more good-for-you Omega 3's (they are optional if you don't like nuts).
Applesauce is added to reduce the amount of oil and sweetener needed.
Grape seed oil is used in place of butter or GMO oils. It's my new go-to oil. It has similar health benefits of olive oil (has Omega 3,6,&9 and is antioxidant rich) with a milder, lighter taste. It can be heated to higher temperatures without smoking or burning. I use it for baking, salad dressings, and sauteing, when I prefer a flavorless oil. It's also recommended for use as a skin moisturizer. Read more about the health benefits of grape seed oil here.
Greek yogurt replaces the cream cheese used in most fruit pizza frosting recipes. It is high in protein and calcium. When combined with protein-rich peanut butter (or other nut butters), the yogurt thickens to a nice frosting consistency. It's sweetened with a bit of honey & vanilla and tastes great! The frosting doubles as a good fruit fruit dip, too.

Tips for lower calories. This recipe has nutrition-packed ingredients, but that doesn't mean they're all low in calories. However, if you're counting calories, there are some ways to lower them. I prefer to use real peanut butter and low- or full-fat Greek yogurt in my frosting, but here are some lower calorie alternatives that yield good tasting results:

Use non-fat Greek yogurt in place of low- or full-fat. It won't taste quite as creamy, but it's an easy way to lower calories a bit.
Replace the peanut butter with PB2 powdered peanut butter. Although peanut butter is nutritious and contains healthy oil, it adds calories to the frosting. PB2 is simply peanut butter with 85% of the fat removed. With all of the flavor and protein of regular peanut butter, PB2 is recommended as a great way to reduce calories in all of your favorite peanut butter recipes. It does have a small amount of sweetener, as do many peanut butters. There is also a PB2 with chocolate added. It's available at some Whole Foods and health food stores; my local grocery store recently started carrying it. The best price I've found is for the 1 lb. bags of PB2 on Amazon.

view on Amazon:
PB2 (powdered peanut butter), PB2 with chocolate

Make a chocolate yogurt frosting instead (no peanut butter). It's simple--just substitute unsweetened cocoa in place of the peanut butter. I personally prefer the peanut butter version, but using cocoa eliminates fat and calories; however you'll also lose some protein and fiber.

Nutritional Information for one serving using 2% Greek yogurt in frosting:

Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein, Weight Watchers PointsPlus: 9
Using PB2 in frosting: 272 calories, 11.7g fat, 34g carbs, 3.1g fiber, 18.6g sugars, 10g protein, Weight Watchers PointsPlus: 7
Using cocoa in frosting (no peanut butter): 256 calories, 11.2g fat, 32.8g carbs, 2.8g fiber, 17.9g sugars, 8.1g protein, Weight Watchers PointsPlus: 7

Step-by-step photos for making

Healthy Oat & Yogurt Fruit Pizza

Step 1. Assemble the ingredients.

For the oatmeal crust:

old fashioned rolled oats (not quick or instant)
whole wheat pastry flour (may use half white flour and half regular whole wheat flour)
ground flaxseed (aka flaxseed meal), optional
brown sugar
grape seed oil (may also use vegetable or coconut oil)
unsweetened applesauce
vanilla extract
egg
baking powder
cinnamon
chopped walnuts (optional)

view on Amazon:
grapeseed oil, ground flaxseed, organic rolled oats, organic whole wheat pastry flour

Gluten free? Easy. Use gluten-free oats and substitute gluten-free oat flour for the wheat flour.
view gluten free products on Amazon: oat flour, rolled oats

For the yogurt & peanut butter frosting:

Greek yogurt (no, low, or full fat); I personally prefer low or full fat.
vanilla extract
peanut butter; may substitute PB2* powdered peanut butter for a low fat/calorie option; or use another nut butter (almond, cashew, etc.)
honey (or other preferred sweetener)
unsweetened cocoa (optional); I prefer mine with just a peanut butter, but some chocolate lovers may prefer the frosting with cocoa added to the peanut butter. Or, you can omit the peanut butter entirely and just add cocoa for a chocolate-only yogurt frosting.

*If you use PB2 in place of the peanut butter, it is not necessary to hydrate it. Simply stir the powder in with the other frosting ingredients.

For the fruit:
Choose whatever you like. Varied colors make for a pretty presentation. I like sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried). I used bananas, strawberries, raspberries, and blueberries on the fruit pizza pictured in this post.

How to prevent bananas from browning. It's always a challenge to use fresh bananas in recipes, because they eventually brown when they are sliced and exposed to air. But they taste so great on these fruit pizzas and are especially nutritious and good with this peanut butter & yogurt frosting. Of course, the best option is to slice and add the bananas right before serving; but that isn't always practical. I've tried every trick in the book to try to keep the sliced bananas from browning (citrus or pineapples juice, glazes, Fresh Fruit citric acid, etc.). Honestly none of them works for long. What I have found that works best is to use bananas that are slightly under ripe with the stem end still green. They don't brown nearly as quickly as really ripe bananas. See the photo below of the bananas I used--they're the perfect "under ripeness"). I cut one of these and set it out on a plate to see how long it would take to brown. After 4 hours, the banana slices still looked pretty good; they'd browned only slightly and still looked fresh and appealing enough to use and eat.

Step 2. Make the frosting. Combine the yogurt, peanut butter, honey, and vanilla; stir until well combined. Taste it to see if it needs more honey. The tartness of yogurt can vary widely and some peanut butters are sweeter than others, so you may need to adjust the amount of sweetener you add to the frosting. It should have a nice, thick spreading consistency and will thicken even more as it chills. Cover and refrigerate while you're making the crust. (This needs to chill for at least an hour, but can be made ahead and chilled overnight.)

view on Amazon: Pyrex measuring/mixing cup with lid

Step 3. Prepare the pizza pan. You'll need:

12" pizza pan
parchment paper

Place pizza pan on top of parchment paper; trace and cut approx. 1 inch from outside edge of pan. The 1" doesn't have to extend all the way around--most parchment paper isn't wide enough for that. You only need parchment paper hanging over on two sides to give you handles for moving the cooked crust off of the pizza pan later.

If your pizza pan is larger than 12", cut a round of parchment paper to fit inside it. When you spread the crust batter, measure and spread the dough just until it forms a 12" round on the pan.
If you don't have a pizza pan, you can cut a round out of parchment paper and put it on top of a rectangular baking sheet (trace an approx. 12" plate or skillet lid onto the paper). The cut parchment paper will give you a guide for forming the crust.

view on Amazon: 12" pizza pan, parchment paper

Step 3. Combine the cookie crust ingredients.

Whisk together the oil, applesauce, egg, vanilla, and brown sugar.
Stir in the flour, baking powder, cinnamon, and oats.
Stir in chopped walnuts, if desired. These are optional.

view on Amazon: 8-cup mix-and-measure bowl

Step 4. With the parchment paper centered on top of the pizza pan, use the back of a wooden spoon to evenly spread out the cookie crust dough all the way to edge of the pan. The dough is thick and sticky; be patient and gradually spread it out to the edges. If you want to use your hands, dip them in water before touching the dough so that it doesn't stick. There should be some parchment paper left around the edges when you are through. Bake for approx 15 minutes, until just beginning to brown slightly around the edges and firm in the center. Leave in pan on cooling rack for 15 minutes, then lift by the edges of the parchment paper and remove from pan. Continue to cool completely on the cooling rack.

view on Amazon: cooling racks (rated #1 by Cooks Illustrated)

Step 5. Put another cooling rack or a platter on top of the cooked, cooled crust, to hold it in place while you flip it over. Now the parchment paper is on top. Peel off the parchment paper and flip the crust back over onto a round platter (or you can return it to the pizza pan for serving, if you like).

Step 6. Frost the cookie crust with the chilled yogurt frosting, spreading it evenly to the edges. An offset spatula is my tool of choice for spreading frosting.

view on Amazon: round serving platter, offset frosting spatula

Step 7. Arrange the fruit in circles, starting on the outside edge and working in toward the center. I like to arrange the fruit so that the colors contrast as much as possible; that makes for a pretty presentation. I finished mine with 2 layers of sliced strawberries in the center arranged in kinda, sorta star shapes.

Serve right away or cover and chill for up to 4 hours before serving. The exact amount of time these can be made ahead varies depending on the type of fruit you use. Bananas and fruits that are sliced don't hold up as long as the fruits that can be used whole, like small berries.

Day before make-ahead tips. Bake the cookie crust, cool, cover, and store at room temperature. Mix the yogurt frosting, cover and chill. The next day, frost the crust. Slice and arrange the fruit.

Not only are fruit pizzas delicious, but they also make such a beautiful presentation. It's so easy to arrange fruit into a kaleidoscope of colors and flavors. How great that something this pretty & delicious is nutritious, too!

This recipe can be cut into up to 12 servings. A pizza cutting wheel is handy for easily cutting tidy slices.

view on Amazon: pizza cutting wheel

The oatmeal crust is soft enough to cut easily. A crunchy cookie crust can break as you cut it, but this crust is just the right texture--it holds it's shape but is easy to cut and serve.

You can enjoy this fruit pizza for a healthy breakfast. It's also a WOW on a brunch table, and is fancy enough to serve for dessert. That makes it a healthy start or finish to your day.

Make it a Yummy day!
Monica

Oat & Yogurt Fruit Pizza

By Monica Servings: 12 servings

Ingredients

FOR YOGURT PEANUT BUTTER FROSTING*:
2 cups (16 oz) Greek yogurt
2/3 cup peanut butter (or PB2 powdered peanut butter); may substitute other nut butter like almond, walnut, or cashew
1 teaspoon vanilla
3 tablespoons honey, or more to taste; may substitute other preferred sweetener
FOR OATMEAL COOKIE CRUST:
1/3 cup grapeseed, vegetable, or coconut oil
1/2 cup unsweetened applesauce
3/4 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
3/4 cups rolled oats (not instant)
1-1/2 teaspoons baking powder
1 tablespoon flaxseed meal (optional)
1/2 cup chopped walnuts (optional)
FOR FRESH FRUIT:
Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

Directions

(1) MAKE THE FROSTING:
In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.

(2) MAKE THE COOKIE CRUST:
Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined. Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.

(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.

*FOR CHOCOLATE YOGURT FROSTING, omit peanut butter and add 1/4 cup unsweetened cocoa; stir until well combined and smooth. Taste and add more honey, if needed.

GLUTEN FREE OPTION: Use gluten-free oats and substitute gluten-free oat flour for the wheat flour.

MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they're ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature. Mix the yogurt frosting, cover and chill in fridge. The next day, frost the crust, slice and arrange the fruit, and it's ready to serve.

NUTRITIONAL INFORMATION for one serving using 2% Greek yogurt in frosting:
--Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein, Weight Watchers PointsPlus: 9
--Using PB2 in frosting: 272 calories, 11.7g fat, 34g carbs, 3.1g fiber, 18.6g sugars, 10g protein, Weight Watchers PointsPlus: 7
--Using cocoa in frosting (no peanut butter): 256 calories, 11.2g fat, 32.8g carbs, 2.8g fiber, 17.9g sugars, 8.1g protein, Weight Watchers PointsPlus: 7

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ABC & 123 Cookies for Every Occasion - Alphabet & number cookie cutters make fun, personalized treats.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Life has been infinitely yummier since King-Man and I became grandparents last month. Baby Wesley was born to our son Bracken and daughter-in-law Rachel; he's forever changed our lives. I spent a blissful 2 weeks with them and savored every minute I had to love on that baby boy.

When King-Man and I arrived in Boston for our first glimpse of Wesley, we couldn't go empty handed. A batch of my signature sour cream sugar cookies came with us (recipe in a previous post), carefully packed in our luggage. They were "W" cookies in celebration of Wesley. Something sweet to celebrate the sweetest baby ever (said with a grandmother's complete objectivity). I'm not sure my kids would let me through the door without a box of cookies in hand. Every important occasion in our family is celebrated with these cookies.

Before we left for Boston, I also had made some "W" cookies for King-Man to take to work and share with his colleagues. It turned out to be a fun way to share our news--way better than cigars, that's for sure!

Alphabet and Number Cookies Cutter make personalized treats for every occasion. I have a big cooker cutter collection that includes a variety of fun shapes. However, the cookie cutters that I use most frequently are these alphabet and number ones. They are by far the most versatile set of cookie cutters you'll find, and are perfect for cutting out personalized cookies for any celebration. I'll share just a few of the endless possibilities.

Here's how to make ABC-123 cookies for every occasion.

Step 1. Assemble your cookie cutters. Not all cookie cutters are the same. I prefer these metal ones because they have sharp edges that easily make clean cuts in the cookie dough. The main drawback of the metal ones is that they have to be hand washed and dried to keep them from rusting. Personally, I still prefer them. The ABC, 123 sets pictured below are my favorite. They are a size that's easy to handle for baking and eating--not too big, not too little. A feature that sets these apart is that they have center cut-outs--like the little triangle in the enter of a capital A. Many alphabet cookie cutters don't have the center cut-outs and make a solid cookie with just the outline of the letter shape. I have an old set like that, and recommend this new improved version that includes the inside cut-outs. These cut cleanly and easily.

View my favorite cookie cutters on Amazon: Alphabet, Numbers

If you prefer plastic cookie cutters that are top-rack dishwasher safe, here's an affordable set: 50 pc. ABC 123 cookie cutters

Step 2. Make or buy your cookie dough. Use your favorite cut-out cookie dough recipe or buy ready-made cookie dough. I'm pretty partial to my sour cream sugar cookie recipe.

Step 3. Roll the dough, cut, bake, frost & decorate the cookies. I'm sold on my adjustable rolling pin that makes the dough perfectly even all over. There are endless colors and kinds of decorative sprinkles to make the cookies fun and festive for every occasion.

View on Amazon:
adjustable rolling pin, decorating sprinkles

Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks. I baked these W cookies and froze them before Wesley was born so they'd be ready to frost and share as soon as he arrived. I stacked them in layers on a 13 x 18 baking sheet, wrapped them tightly in plastic, put the lid on, and froze them for 2 weeks. (Wesley decided to be a late arrival; but well worth the wait!).

view on Amazon: 13x18 baking sheet with lid

These W cookies were the perfect way to celebrate our sweet new grandson.

A few months ago when baby Maura was born to our friends Becca and Jason, I took these "M" cookies to them when we visited baby Maura at the hospital. It was a fun treat for them to enjoy and share with friends and family who stopped by.

When Bracken (baby Wesley's dad) graduated from MIT a few years ago, I took these cookies along on the flight to Boston. They're decorated with red sprinkles that reflect the school colors of red and grey. (Note: These were made with my old cookie cutters that don't have the center cut-outs in the P and D.)

Number Cookies are perfect for many occasions, too! For example...

Cut out the year to celebrate the New Year or graduations. The cookies below are decorated with multi-colored sprinkles that mimic confetti.

Cut out the number of Birthdays, Anniversaries, or other numbered celebrations, like the top "10".

Cut out "4" cookies for the 4th of July.

How to use ABC 123 Cookie Cutters for many occasions: (for alphabet cookies, think of initials, acronyms, or short words that signify the occasion)

Birthdays -- number cookies that reflect the year, alphabet cookies that spell out the birthday boy or girl's name or initials
Anniversaries & Retirements -- number cookies that reflect the number of years
Weddings & Wedding Showers -- alphabet cookies of the couples initials; these can be combined with heart-shaped cut-out cookies; decorated with wedding colors
Babies & Baby Showers -- baby's first initial (like "W" for Wesley); or, spell out "BOY" or "GIRL"
Sports -- alphabet cookies reflecting the team initials ("R" for Rams, "C" or Cardinals, etc.); number cookies reflecting a player's jersey number; number cookies reflecting playoffs like the Final "4"; decorate in team colors
New Year's -- number cookies reflecting the new year; decorate with multi-colored sprinkles to mimic confetti
Graduation & School Events-- number cookies reflecting the graduation year; alphabet cookies with the school initials (like MIT); decorated in school colors
Valentine's Day -- "X" and "O" alphabet cookies; decorate in red, white, pink, purple
Mardi Gras -- "MG" alphabet cookies; decorate in purple, green & gold
St. Patrick's Day -- number "17" cookies for March 17; "P" cookies for Patrick or Paddy; decorate in green and white
Easter -- "EGG" spelled out in alphabet cookies; decorate in pastels
4th of July -- "4" number cookies; decorate in red, white, and blue
Halloween -- "BOO" in alphabet cookies; decorate in orange and black
Christmas -- "JOY" in alphabet cookies; number "25" cookies for December 25; decorate in green and red

My list is just a start. There are so many possibilities. ABC & 123 cookies can add fun, personalized flair to any celebration. Like the birth of a precious baby Wesley...

Make it a Yummy day!
Monica

ABC 123 Cookies

By Monica

Ingredients

SUPPLIES NEEDED:
ABC-123 Cookie Cutters
Prepared cookie dough & frosting -- store bought or homemade (for recipe, go to www.theyummylife.com/Sour_Cream_Sugar_Cookies)
Decorating sprinkles

Directions

Roll the dough, cut, bake, frost, & decorate the cookies. Choose letters and/or numbers that are appropriate for the occasion.

ABC 123 Cookie Cutter ideas for many occasions:
(for alphabet cookies, think of initials, acronyms, or short words that signify the occasion)

Birthdays -- number cookies that reflect the year, alphabet cookies that spell out the birthday boy or girl's name or initials

Anniversaries & retirements -- number cookies that reflect the number of years

Weddings & wedding showers -- alphabet cookies of the couples initials; these can be combined with heart-shaped cut-out cookies; decorated with wedding colors

Babies and baby showers -- baby's first initial (like "W" for Wesley); or, spell out "BOY" or "GIRL"

Sports -- alphabet cookies reflecting the team initials ("R" for Rams, "C" or Cardinals, etc.); number cookies reflecting a player's jersey number; number cookies reflecting playoffs like the Final "4"; decorate in team colors

New Year's -- number cookies reflecting the new year; decorate with multi-colored sprinkles to mimic confetti

Graduation & School Events -- number cookies reflecting the graduation year; alphabet cookies with the school initials (like MIT); decorated in school colors

Valentine's Day -- "X" and "O" alphabet cookies; decorate in red, white, pink, purple

Mardi Gras -- "MG" alphabet cookies; decorate in purple, green & gold

St. Patrick's Day -- number "17" cookies for March 17; "P" cookies for Patrick's or Patty's; decorate in green and white

Easter -- "EGG" spelled out in alphabet cookies; decorate in pastels

4th of July -- "4" number cookies; decorate in red, white, and blue

Halloween -- "BOO" in alphabet cookies; decorate in orange and black

Christmas -- "JOY" in alphabet cookies; number "25" cookies for December 25; decorate in green and red

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Slow Cooker 15 Bean Soup - with ham, or without for vegan & vegetarian version; gluten free

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

This easy, nutritious soup can be assembled the night before so it's ready to plug in the next morning. At the end of the day, a delicious, hearty dinner is ready that is packed with flavor, fiber, and nutrition!

There was a little family drama over this soup. You see, King-Man HATES beans of any kind. I know, I know, but I do try to set that aside and love him anyway. When he asked me what post I was working on and I said, "A yummy 15 bean soup," he said it should be called "15 Bean Soup from Hell." In his book, any soup with that many kinds of beans defines hell. Poor man, he doesn't know what he's missing. So, I froze this soup in individual portions and have been reheating and enjoying it for lunch. All by myself.

Easy vegan, vegetarian, and gluten-free options. I added ham to mine. For a vegan or vegetarian version, eliminate the ham and use vegetable broth in place of chicken broth. To make it gluten-free, just make sure the beans weren't processed with machines that may have been contaminated by other gluten products--read the packaging to be sure. Beans are naturally gluten free.

Nutritional Information. The beans and veggies in this soup make it a meal that is loaded with nutrients. It is high in fiber, manganese, magnesium, potassium, thiamin, vitamin C, & iron. It is very high in vitamin A with 100% of the daily requirement in a single serving. Here's the nutritional breakdown for 1 cup of this hearty soup:

With ham and chicken broth. 175 calories, 2g fat, 381mg sodium, 27.4g carbs, 6.8g fiber, 3.8g sugars, 11.8g protein. Weight Watchers PointsPlus: 4.
Without ham and using vegetable broth. 160 calories, 2g fat, 331mg sodium, 30.3g carbs, 7.6g fiber, 4.5g sugars, 8.9g protein. Weight Watchers PointsPlus: 4.

Step-by-step photos for making
Slow Cooker 15 Bean Soup

Step 1. Assemble these ingredients:

bag of 15-bean soup mix (discard the seasoning pack); you can substitute any dry beans or bean mix--it doesn't have to have 15 kinds.
fresh veggies: onion, garlic, celery, carrots, Swiss chard (or kale)
canned no salt diced tomatoes (I prefer the fire roasted ones)
low sodium soy sauce (provides a salty flavor boost--you can vary the amount depending on how salty you want it)
herbs/spices: bay leaves, thyme, black pepper, crushed red pepper (optional--omit if you don't like the heat)
low sodium chicken broth; substitute vegetable broth for vegetarian/vegan option
lean ham steak; omit for vegetarian/vegan option

view on Amazon: Bob's Red Mill Bean Mix, Organic No-Salt Fire Roasted Tomatoes

Step 2. If your beans came with a seasoning pack, discard it. Pick through the beans and discard any rocks or bad looking beans. Rinse them well in a wire strainer & drain them.

view on Amazon: wire mesh strainer

After they're rinsed, the beans need to be soaked in liquid overnight. There are 2 options:

Option 1: Soak the beans covered with cold water in a separate pot overnight (8-12 hours). In the morning, drain the beans and add them along with the other ingredients to the slow cooker.
Option 2: Assemble everything the night before. (So convenient!) Add the rinsed beans along with all of the other ingredients (broth, veggies, ham, seasonings, etc.) in the slow cooker insert (if it's removable) or other container, and put it in the fridge overnight. The beans do their soaking in the mixture's broth, so you can skip the water soak entirely. The next morning, remove the mixture from the fridge, add it to the slow cooker, and plug it in. This is the method I use. I love not having anything to cut, mix or prepare on a busy morning. I remove my slow cooker insert from the fridge, plug it in and dinner is ready that evening.

Here's how to proceed with preparing the other ingredients.

Step 3. Cut the veggies. Slice peeled carrots into rounds, slice the celery, dice the onion, mince the garlic--I used a garlic "rocker" crusher--a very, fast easy way to mince the garlic.

View on Amazon: garlic rocker

Step 4. Cut the ham. Remove and discard visible fat; chop ham into 1/2 inch pieces.

Step 5. The Swiss chard (or kale) isn't added until the end of the slow cooking. So, it can be cut, covered, and refrigerated for use later. Here's how to cut it. First fold a leaf in half lengthwise with the stem/spine along the folded edge. Cut off the stem and discard. Chop the remaining leaf halves into 1/2" strips.

Step 6. Add all of the seasonings, ham, and veggies to the slow cooker, except the Swiss chard and one can of tomatoes. Pour in the broth and stir.

I cook one can of tomatoes the entire cooking time--they disintegrate and flavor the soup. The second can is added in at the end so that there are some visible chunks of tomatoes in the finished soup. If you prefer all "chunkless" tomatoes, add both cans at the beginning.
Add rinsed, unsoaked beans if you'll be refrigerating the mixture overnight to cook the next day. Or, add beans that have been soaked in water overnight to start cooking it right away. (As explained in Options 1 and 2 above.)

Step 7. Put on the lid refrigerate over night (8-12 hours), or cook right away if beans have been pre-soaked. Cook on low for 8 hours until beans are tender.

Step 8. Remove bay leaves, add remaining can of tomatoes, chopped Swiss chard (or kale), stir, cover, and cook for another 20-30 minutes until Swiss chard is cooked and tender.

It's done. Time to eat!

I like to eat mine with a hearty, whole grain roll. It's good with cornbread, too.

Freeze and reheat. I portion mine into serving size containers and refrigerate or freeze it. That way I have a healthy, hearty lunch at the ready.

How King-Man can call this the Soup from Hell, I'll never understand. But, that's okay; it means there's more for me.

Make it a Yummy day!
Monica

Want more Slow Cooker recipes? I get lots of great tips & recipes from this cookbook by Cooks Illustrated. It's my favorite slow cooker cookbook.

Slow Cooker Revolution

Slow Cooker 15 Bean Soup

By Monica Servings: 14 1-cup servings

Ingredients

1-lb bag 15 bean blend (use only the beans; discard seasoning packet), picked over and rinsed
1 medium onion, minced
6 cloves garlic, minced
4-6 carrots, sliced into round (approx. 2 cups)
2-3 stalks celery, chopped (approx. 1 cup)
8 oz. ham steak, cut into 1/2" pieces (approx. 2 cups); omit for vegan/vegetarian version
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (may reduce or omit for less heat)
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
1/4 cup low sodium soy sauce (may reduce to 1/8 cup or omit if lower sodium soup is desired)
6 cups low sodium chicken broth (use vegetable broth for vegan/vegetarian version)
2 (14.5 oz) cans no salt diced tomatoes (fire roasted recommended, if available)
4 leaves (7-8 oz) Swiss chard or kale, stems removed, cut in 1/2" wide pieces
salt to taste

Directions

Coat inside of slow cooker with cooking spray or olive oil. Add beans, onion, garlic, carrots, celery, ham, black pepper, red pepper flakes, thyme, bay leave, soy sauce, chicken broth, and 1 can diced tomatoes. Cover, and placed filled slow cooker insert in refrigerator overnight (8-12 hours).* Remove from refrigerator, return to slow cooker, and cook on low for 8 hours. Stir in Swiss chard and remaining can of diced tomatoes, cover and cook 20-30 minutes more, until Swiss chard is cooked. Salt to taste, if needed.

*If you prefer, you can soak the beans in water overnight, rinse and drain them, and add them with the other ingredients to the slow cooker the next day.

Nutritional Information for 1 cup of soup:
--With ham and chicken broth. 175 calories, 2g fat, 381mg sodium, 27.4g carbs, 6.8g fiber, 3.8g sugars, 11.8g protein. Weight Watchers PointsPlus: 4.
--Without ham and using vegetable broth. 160 calories, 2g fat, 331mg sodium, 30.3g carbs, 7.6g fiber, 4.5g sugars, 8.9g protein. Weight Watchers PointsPlus: 4.

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Healthy Sour Cream Substitute - Only 2 ingredients: cottage cheese plus lemon juice or vinegar. Amazingly similar to sour cream.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

I am loving this healthified copycat sour cream recipe. It is ridiculously easy and tastes very similar to real sour cream. Although I often use Greek yogurt in place of sour cream, it has a different flavor, more "bite" to it, and isn't always a good substitute. This recipe is a great alternative, and very similar in nutritional value to Greek yogurt.

I got this idea from TV celebrity chef, Rocco DiSpirito. After seeing him demonstrate how to make a quick 2-ingredient healthy sour cream substitute using cottage cheese and lemon juice, I had to give it a try. That truly is all there is to it. Blend those two ingredients until they're smooth, and it's done. Wow.

Use lemon juice or white vinegar. I tried it Rocco's way, and liked it very much. However, it does have a faint hint of lemon flavor. That's not necessarily a bad thing; in fact the lemon flavor can be a nice accent for many foods. But, I wanted to try to make the flavor of this copycat recipe taste more like real sour cream. So, in place of lemon juice I tried combining some white vinegar with cottage cheese. It worked! I couldn't believe how well that combination mimicked the flavor of sour cream. So, you can make this recipe with either lemon juice or white vinegar, depending on your personal preference. I personally prefer the vinegar version for a more authentic taste.

It's better for you. Nutritionally, this sour cream copycat recipe is considerably healthier than regular sour cream. It's very similar to Greek yogurt nutritionally. You can see how they measure up in the table below. The only issue with using cottage cheese is that it is very high in sodium; so I recommend using a low sodium cottage cheese to eliminate that problem. Cottage cheese is low in sugar and high in phosphorus, selenium, vitamin B12, calcium, and protein. (source)

Nutritional comparison of Sour Cream, Sour Cream/Cottage Cheese Substitute, and Greek Yogurt *for 2 tablespoons of whole, full-fat varieties of each*
	Sour Cream	Sour Cream Substitute (made with cottage cheese)	Greek yogurt
Calories	65	25	21
Fat	5.4g	.6g	.6g
Sodium	55mg	115mg (4mg with low sodium cottage cheese)	9mg
Carbs	2g	1.0g	1.1g
Fiber	0g	0g	0g
Sugars	2g	0g	1.1g
Protein	1g	3.9g	2.8g
Weight Watchers PointsPlus	2 pts.	1 pt.	1 pt.

Here's how to make these easy
Healthy Sour Cream Substitute

Step 1. Assemble these ingredients:

cottage cheese -- you can use any variety; choose whichever you like. I prefer to use a low-sodium version.
lemon juice or white vinegar--you only need 1 tablespoon per cup of cottage cheese

Step 2. Put the cottage cheese, lemon juice or vinegar, in a blender or food processor and blend until it's smooth like sour cream. Depending on your blending appliance, you may need to stop blending periodically, scrape down the sides, stir, and blend some more until it's smooth.

That's all there is to it! Store it in the refrigerator. I've been blending this and keeping it on hand to use whenever I need sour cream.

Any blending appliance should work. I tried three different kinds that I have. (King-Man will see this as evidence that I have too many kitchen gadgets. Hmmmm...he may have a point.) They all blended the cottage cheese eventually, but I did have a favorite.

Immersion Blender -- This one definitely worked the best; it was fast, easy, and produced a smooth consistency without any stopping, stirring, and starting. I love my KitchenAid Immersion Blender; it was rated #1 by Cooks Illustrated. view on Amazon
Mini Food Processor -- This worked fine, but I had to stop several times and scrape down the sides of the bowl. view on Amazon
Blender -- I used my smoothie blender, since it works well for small quantities like this. This took the longest to produce a smooth consistency. I had to stop, stir, and scrape numerous times. But, in the end, it worked. view on Amazon

The result is a healthy sour cream that is likely to fool people who eat it. If you don't tell them it's a hack, I'll bet they won't know. Good stuff.

How to use it. Spoon a dollop on chili, nachos, enchiladas, burritos, or tacos. Use it in recipes that call for sour cream. It's an especially good substitute in sour cream based dips. Guilt free dip--yay!

I like it best on baked potatoes. Tastes like the real thing. Seriously.

Make it a Yummy day!
Monica

Healthy Sour Cream Substitute

By Monica Servings: makes 1 cup

Ingredients

1 cup cottage cheese (whole, low, or no fat; use low-sodium, if desired)
1 tablespoon lemon juice or white vinegar*

Directions

*Use white vinegar for a taste that is most similar to sour cream. Use lemon juice if you prefer a faint hint of lemon taste.

Combine ingredients in blender, food processor or with immersion blender. Blend on high until smooth, stopping and scraping down sides as needed.

Serve a dollop on baked potatoes, chili, nachos, enchiladas, or stir into recipes in place of sour cream. Great for sour cream based dips.

Store in refrigerator. Recipe may be doubled.

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Healthy Party Dips - Sweet & savory dips for no-guilt snacking and party food

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Just in time for the Super Bowl, here's a collection of my favorite healthy dips that are great for party food and any time no-guilt snacking. I've got both sweet and savory options for you.

Healthy Spinach Artichoke Dip

Healthy Mini-Mexican Layered Dip-aritas

Yogurt Blue Cheese Dip

Yogurt Blue Cheese Dip is great for dipping these:

Honey Teriyaki Hot Wings

Spinach Basil Dip

Pesto Cottage Cheese Dip

Avocado & Grilled Corn Pico de Gallo

10-Minute Fire Roasted Salsa

Simple Guacamole

Creamy Avocado Yogurt Dip

Creamy Avocado Yogurt Dip is great with these:

Oven Roasted Fiesta Fries

Mango Fruit Salad Salsa

Yogurt & Honey Fruit Dip

Yogurt Chia Fruit Dips (6 easy flavors)

Hope you enjoy these healthy dips. Party on!

Make it a Yummy day!
Monica

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Slow Cooker Whole Chicken with Herbs & Caramelized Onions - Amazingly moist and flavorful with easy crock pot convenience.

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Cooking chicken in a slow cooker can be a challenge. It's so easy to overcook it resulting in a stringy or mushy texture, and often it is flavorless to me. No more! Slow cooking a stuffed whole chicken (rather than chicken pieces) results in better flavor and even cooking. Also, when chicken is cooked still attached to the bones/carcass (as opposed to boneless chicken) it improves the flavor, moisture and nutrition of the cooked chicken meat. That's because chicken bones are packed with nutrients and flavor that are absorbed into the meat as it cooks.

Turns out that cooking a whole chicken in a slow cooker couldn't be easier. This method is a great healthy DIY substitute for grocery store rotisserie chickens. Although those rotisserie chickens are delicious and SO convenient, they often are injected with high-sodium flavors. Now that I've figured out how easy it is to cook whole chickens in a crock pot, I'm loving that I can purchase a good quality organic chicken and season it with real herbs with no added mystery ingredients.

Flavored from top, bottom, and inside. After testing King-Man's patience with perhaps too many slow cooker chicken experiments in one week (I'm pretty sure he's chickened out at the moment), I settled on this recipe that cooks the whole chicken on top of a bed of onions and herbs. Those same ingredients are stuffed inside the bird, too, so flavor is added to the meat from the inside out as it cooks. Herbs are also rested on top of the chicken while it cooks. My surprise ingredient is a bit of soy sauce. I pour it inside the bird to add both flavor and color to the chicken and broth. The soy sauce also contributes to caramelizing the onions in the bottom of the slow cooker. I initially added the onions only to provide flavor during the cooking; but they turned out to be so deliciously caramelized that they became part of the finished recipe. I served my chicken with the caramelized onions spooned over the top. Crazy delicious.

A low sodium recipe, so add salt to taste. Although the soy sauce adds some salt to the chicken, you may need to sprinkle the cooked chicken with additional salt. We've cut way back on salt in our house, so I prefer not to add much when I'm cooking. We add salt to taste, if needed, at the table.

Step-by-step photos for making
Slow Cooker Whole Chicken

Step 1. Assemble the ingredients

4-5 pound whole chicken, giblets removed
ground black pepper
low-sodium soy sauce
onions
garlic
fresh sage, rosemary, and thyme

There's no need to add any more liquid to the recipe. The chicken creates it's own broth as it cooks.

Step 2. Chop each peeled onion in half; then quarter each half.

Step 3. Peel the garlic. To make this fast and easy, roll the garlic cloves in a garlic peeler. After a few turns, the peels slide right off.

view on Amazon: garlic peeler tube

Step 4. Spray or brush the inside of the slow cooker with oil.

Step 5. Scatter one or two chopped onions in the bottom, separating the onion layers as you scatter them. Add 2 garlic cloves and sprigs of rosemary, thyme and sage.

view on Amazon: my slow cooker (rated #1 by Cooks Illustrated)

Step 6. Prop the chicken up inside the slow cooker with the legs and open cavity facing up. This makes it easier to stuff. Also, when the soy sauce is added, some will run through the cavity into the slow cooker and some will stay in the cavity; this way it flavors the inside and bottom of the bird as it cooks.

Step 7. Add ingredients to the inside of the cavity: sprinkle in the black pepper, stuff in sprigs of each herb, add 2 garlic cloves, stuff in chopped onions until the cavity is full, then pour soy sauce over the onions.

Step 8. Place the chicken breast side down in the slow cooker. The dark meat is naturally more moist, and it's juices will run down into the breast meat to make it moist, too. (I got this tip from Cooks Illustrated's Slow Cooker Revolution cookbook.) Add sprigs of each herb on top, put the lid on, and cook on low for 5-6 hours.

Note: Slow cookers can vary considerably in the heat level and amount of cooking time required. In my slow cooker, a 4.5 lb. chicken took 6 hours to cook. The best way to determine if the chicken is cooked is to insert an instant read thermometer into the thickest part of the breast meat; it should be 165 degrees when it's done. Another test to is to jiggle the legs, if they easily separate from the carcass, the chicken is done.

Browning tip (optional): When the chicken is finished cooking and you lift the lid, it doesn't look particularly appealing, as you can see in the photo below. That's because the side that is facing up doesn't brown at all in the slow cooker. The breast side that is facing down will brown some, especially with the added soy sauce. So, when you turn it over, it should be partially browned; but the skin still isn't crispy. That's not a problem for us, because we don't eat the skin anyway. If you like to eat the skin or want your chicken to look prettier, you can transfer it to an oven safe pan and put it under the broiler for a few minutes--it doesn't take long for it to get brown and crispy.

Caramelized onions in the bottom of the slow cooker are a great accompaniment for the chicken. Use a slotted spoon or spatula to remove the onions and set them aside to serve with the chicken.

Don't forgot that scrumptious broth. The broth in the bottom of the slow cooker is dark and rich tasting. Pour it through a wire mesh strainer to remove the solids. I usually have a little more than 1 cup of broth. Remove the grease from the broth by:

spooning it off as best you can
using a grease separator (I have one of these and LOVE IT!)
chilling the broth until the grease solidifies on the top and you can scrape it off (this only works if you aren't eating the chicken and using the broth right away and have time to chill it)

You can spoon the strained broth over the chicken or serve it on the side. If you prefer a thickened gravy, thin the broth with an equal amount of canned chicken broth, and thicken it with flour or corn starch. For directions and photos for making gravy, refer to my previous post about Make-Ahead Turkey Gravy.

How I serve it. For simplicity, I skip the broiler, flip the chicken over and put it breast-side-up on a patter. (Cover loosely with foil and allow to rest for 15 minutes so juices can settle into the meat.) Spoon some of those luscious caramelized onions on top and it makes an appealing presentation.

Or, cut the chicken into serving size pieces, and spoon some of the onions on each piece.

For a main course, or chopped or shredded. You can serve this chicken as a main course, or shred/chop it for use in other recipes. I made this chicken last week and served it for a main course with potatoes, gravy, and a side salad. Then I shredded the leftover chicken and used it in enchiladas the next night. Tasty & moist both times. The chopped or shredded chicken can be frozen, too. It's great to have on hand for use in my He althy Yogurt Chicken Salad, Fiesta Salsa Chicken, and Chicken Parmesan Pasta Sauce.

However you serve it or use it, this slow cooker method is any easy, healthy, tasty way to make amazing chicken for any meal.

Make it a Yummy day!
Monica

Whole Chicken with Herbs in A Slow Cooker

By Monica Servings: 4-6 servings

Ingredients

4-5 lb. whole chicken, giblets removed
3 onions, halved, then each half cut in quarters
4 garlic cloves, peeled
3 sprigs fresh rosemary
3 sprigs fresh sage
9 sprigs fresh thyme
1/2 teaspoon ground black pepper
1/4 cup low sodium soy sauce

Directions

Spray or grease inside of slow cooker. Scatter 2 of the cut onions over the bottom, separating the onion layers. Add 2 garlic cloves, along with 1 rosemary sprig. 1 sage sprig, 3 thyme sprigs. Place chicken inside slow cooker with legs and open cavity pointed up. Sprinkle black pepper inside chicken cavity and stuff in 1 rosemary sprig, 1 sage sprig, 3 thyme sprigs, 2 garlic cloves, and the remaining cut onion; pour soy sauce into chicken cavity. (Some soy sauce will run out of the chicken into the slow cooker, and some will remain inside chicken to flavor it from the inside.) Place chicken breast side down, cover, and cook on low for 5-6 hours until instant read thermometer inserted in thickest part of breast meat registers 165 degrees. Do not overcook chicken, in order to avoid dry, stringy texture.

Remove chicken to platter with breast side up, cover with foil, let rest for 15-30 minutes to allow juices to settle in meat.

Meanwhile, use slotted spoon to remove caramelized onions; set aside. Pour broth the remains in bottom of slow cooker through wire mesh strainer to remove solids. Allow liquid to settle and spoon off fat (or use a grease separator). Keep warm to serve with chicken. Strained broth may also be used to make thickened gravy, if desired. May be diluted with an equal amount of additional chicken broth, if more volume is needed.

Cut chicken into pieces and arrange on platter, spoon onions over top, and ladle on warmed broth or serve with gravy. Salt chicken to taste, if necessary.

Chicken may also be shredded or chopped, refrigerated or frozen, for use in other recipes.

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Natural Honey Citrus Syrups for Coughs & Sore Throats - Soothe a cold or enjoy a deliciously flavored cup of hot water or tea

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

Here are 5 easy-to-make, no cook, naturally flavored honey syrups that can be a home remedy to soothe a sore throat or cough. They're also a tasty way to add natural, nutrient-rich flavors to hot tea or water.

A home remedy that works! Combinations of honey, lemon, and tea are age old remedies for soothing a cough or sore throat. Turns out there's actually some science behind them; these old remedies can really work! What luck that they taste good, too--way better than those drug store cough syrups.

Studies have shown that honey can calm a cough as well as, or even better than, over-the-counter cough medicines. Honey has antimicrobial and antioxidant properties and can fight bacteria. Combine it with the nutrients in lemons & other citrus, herbs, and spices, and you've got a natural, delicious way to treat cold and flu symptoms. Blends of honey and citrus can be swallowed straight from a spoon or stirred into hot water or tea. The steam and warmth of hot tea and water are also soothing to sore throats and can relieve stuffiness.

Sources: Mayo Clinic, , ABC News, Livestrong, Worlds Healthiest Foods

Warning: Never give honey to a child younger than age 1 due to the risk of infant botulism, a rare but serious form of food poisoning.

Honey, lemon, & cinnamon may help with weight loss, too. There is so much conflicting information out there about using honey vs. sugar as a sweetener. It's hard to sort it all out. I have heard & read frequently that honey is metabolized in the same way as sugar, and that they have basically the same effect on the body. However, some recent studies in Nutrition Research and Scientific World Journal conclude that natural, unprocessed honey can help with weight loss. They recommend honey as a healthier sweetener than sugar. Lemon and cinnamon have also been found to contribute to weight loss. Combining the 3 in a honey lemon cinnamon tea can be a winner for both weight loss and calming a cough or sore throat. Source: Livestrong

A great gift for a sick friend or tea lover! I always want to do something for a friend who is under the weather, but never know how to help. A jar of one of these syrups is just the thing. They are such delicious stir-ins for flavoring hot tea or water, that they make a great gift for tea loving friends, too. I have a printable gift tag you can attach to the jar. You'll find it further down in this post.

My kitchen laboratory. After seeing a variety of honey and sore throat concoctions on Pinterest (see links at bottom of this post), I've spent some time over the past couple of months experimenting with infusing honey with different blends of citrus, herbs, and spices. My goal was to create combos that taste good and are thought to have healing powers.

Disclaimer! I have absolutely no training in nutrition or medicine. My syrups are all based on information I've gathered on the internet. Of course, if you are experiencing severe cold or flu symptoms, or have diabetes or other health conditions, you should consult a doctor.

Here's a peek at some of the samples that have been hanging out in my fridge that combine a variety of citrus, herbs, spices, and honeys:

I settled on 5 favorite flavor combinations that I'm sharing today. Truth is, they're not just for soothing a sore throat or cough. These syrups taste fabulous stirred into hot water and tea even if you aren't sick. I've loved having them on hand for flavoring my afternoon cup of tea.

Step-by-step photos for making
5 Honey Citrus Syrups

Ingredients (all chosen for their nutrient-rich qualities, along with good flavor):

honey -- I used regular pure, unfiltered honey and buckwheat honey. I initially purchased both at Whole Foods, but found a better bulk price on Amazon.
citrus -- lemons, limes, oranges, and clementines
herbs -- fresh rosemary & mint
spices -- ginger (fresh or dried/ground), whole cloves, ground cinnamon, ground cardamom

Here are links to information about nutrition and healing benefits of:
fresh or dried/ground ginger, cloves & cardamom, cinnamon, peppermint, rosemary, citrus

Organic, washed citrus recommended. Because the fruit isn't peeled, I highly recommend using organic citrus in these syrups. Wash it well, too, to remove any possible contaminants.

What you should know about honey. Well, there's a lot. You'll find a good summary here. For the purpose of making these syrups, here are some tips:

Unprocessed, local honey is best. There are various degrees of processing available. Raw honey is the least processed and has the most nutrients. It is however more expensive and less widely available. If using regular honey (not raw), look for 100% pure, unfiltered, unheated varieties. I found some at my grocery store.
When honey is exposed to high heat it loses many of its nutrients and benefits. Avoid pasteurized honey that has been exposed to high heat. Microwaving honey is not recommended.
Honey comes in many varieties with different flavors depending on where the honey bees collected their pollen. The darker the honey color, the stronger its flavor, and the higher its nutrients and antioxidants.
Buckwheat honey is among the most nutrient rich honeys and has been found to be an effective cough suppressant. It is very dark and has a strong molasses flavor. Some like it, some don't. I prefer to mix it half and half with milder honeys for the best flavor & nutrient combo, and to save money (buckwheat honey is more expensive than lighter honeys). You can read more about buckwheat honey here and here.
Honey should be stored at room temperature to avoid crystallization. It has natural preservatives and will not spoil. If it does crystallize, set it in a bowl of hot water for a few minutes to restore its consistency. This amount of heat will not compromise its nutrients. (Note: The honey syrups in this post should be refrigerated, because they contain citrus and herbs. The combination of ingredients keeps them from crystallizing in the fridge.)

view on Amazon: regular pure organic honey, 5 lbs. pure orange blossom honey (value priced), 1 lb. buckwheat honey, 5 lbs. buckwheat honey (value priced--if you plan on using a lot, this is the best price I've found)

Slice the citrus into rounds. I quarter the rounds of larger citrus like oranges, and half the rounds of limes, lemons, and clementines.

Using ginger. I tested these syrups using both fresh and ground dried ginger, and ended up preferring the ground dried version for the best & easiest flavor punch. Plus, I didn't have to worry about the dried ginger spoiling. (You still get the nutritional benefits of ginger in it's dried form.) If you prefer to use fresh ginger, I recommend grating it rather than slicing it. In my samples using sliced ginger, I could hardly taste the ginger--grating it helped.

Fresh ginger tips: Peel it easily with the tip of a spoon. Grate it with a Microplane.

view on Amazon: Microplane (I also use this for grating garlic and Parmesan cheese; and zesting citrus)

How to stack and mix the syrup ingredients. I'm assembling a lemon ginger honey jar in the illustration below:

Add half of the lemon slices, then half of the ginger, then half of the honey; give it a stir with a chopstick, table knife, or other long thin object. Move the lemon slices around to make sure the honey runs between them.
Repeat with the remaining lemon, ginger, and honey; stir and top off with more honey, if needed, to fill the jar.
This can be done in any size jar. I used half-pint (1 cup jars). The jars should be approx. 3/4 full with citrus. This allows room for at least 1/2 cup of honey per jar.
Hint for assembling prettier jars (if you care about that): place some of the lemon slices vertically down the sides of the jar so that full slices are visible from the outside. They tend to stack horizontally otherwise.

view on Amazon: 1/2 pint jars, reuseable plastic lids for jars

From thick to thin syrup. Within 3-4 hours the syrup is ready to use. The honey draws the juices out of the citrus, so give it a stir to combine the honey and juice. The result is that the thick honey transforms into a thin syrup consistency. If you prefer a thicker consistency, increase the ratio of honey to citrus in your jars.

Another way to thicken this is to heat & simmer the mixture for approx. 15 minutes; the honey and pectin in the citrus will naturally gel as it cools. However heat destroys many of the nutrients. Personally, I'm happy with these in a thinner syrup consistency so that I benefit from as many nutrients as possible.

5 Citrus Honey Syrup Flavor Varieties:
These are my favorite combinations of the ones I tested.

1. Lemon Ginger Honey

2. Clementine Cardamom Honey

3. Lime Mint Honey. (Note: After about a week the delicate mint leaves begin to darken and should be removed to avoid decay and spoilage. The mint flavor remains infused into the honey.)

4. Lemon Rosemary Honey

5. Orange Clove Honey
(cinnamon may be added to this one, too, if you like)

3 honey combos. Below are the Orange Clove Honey Syrups made with different honey combinations.

all regular light honey (mine was an orange blossom honey)
half regular honey and half buckwheat honey -- a nice blend of mild and strong flavored honeys; this is my personal favorite for enjoying good flavor along with the nutrients in buckwheat honey
all buckwheat honey -- honestly, I didn't like the flavor of this one at all--way too strong for my palette.

Storage and shelf life. These should be covered and stored in the refrigerator. As you use the syrups, you may continue to add more honey to the jars to keep them full. They are good for at least 2-3 months, maybe longer. Honey is a natural preservative; and citrus has a low pH (high acidic) level that gives it preservative power, too. If you add other more fragile fresh ingredients (like mint leaves), the syrup may not keep as long. I haven't tried using food-grade essential oils in these, but that may be another option for adding flavor and nutrients that won't spoil.

How to use these syrups:

Swallow a spoonful or two of honey syrup to soothe a cough or sore throat.
Stir a heaping tablespoon (or more to taste) into a cup of hot water.
Stir a heaping tablespoon (or more to taste) into a cup of hot tea.

A great gift for an ailing friend or tea lover!

Print a sheet of these tags for adding the finishing touch to a gift jar of honey citrus syrup.

To use the tags:

Print these on card stock, cut them out with scissors, punch a hole in the corner, and hang them from a ribbon or string.
Print them on sticker paper and stick them to your gift. Or, stick them on with tape.

If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you.

Click on this image to download a printable sheet of tags:

These make a unique, thoughtful get well gift. Or, an "any time" gift for tea lovers.

I've been fortunate not to have caught the flu that's been going around. Nevertheless, I've been stirring these tasty syrups into my hot tea regularly. They give it just enough flavor and sweetness.

Make it a Yummy day!
Monica

Honey Citrus Syrups

By Monica

Ingredients

honey -- pure, unfiltered, unheated
buckwheat honey (optional)*
citrus: lemons, oranges, limes, Clementines
herbs: fresh rosemary & mint
dried spices: whole cloves, ground ginger, ground caramom, ground cinnamon

Directions

GENERAL DIRECTIONS FOR FILLING JARS: (see specific ingredients for flavor combinations below)
Slice citrus into rounds. Cut rounds into halves or quarters so they will easily fit inside jar. In half-pint (1 cup) jar, add half of citrus, herbs/spices, and honey; stir gently to mix. Add remaining half of ingredients; stir gently. Top off with more honey, if needed, to fill jar. Cover and store in refrigerator. After 4 hours, stir to combine honey with citrus juices that have released. Syrup is ready to use. Will keep in refrigerator for up to 1-2 months. As syrup is used, may continue to top off jar with additional honey.

RECOMMENDED FLAVOR COMBINATIONS (These are approximate measurements, since citrus sizes can vary. As a guideline, jar should be approx. 3/4 full of citrus, leaving room for approx. 1/2 cup or more honey.)

--LEMON GINGER HONEY: 1-2 lemons, 1 teaspoon ground ginger (or 2 tsp. grated fresh ginger), 1/2 cup honey (or enough to fill jar).
--ORANGE CLOVE HONEY: 1/2 orange, 16 whole cloves, 1/2 cup honey (or enough to fill jar). Optional: 1/2 teaspoon ground cinnamon also may be added.
--CLEMENTINE CARDAMOM HONEY: 1-2 Clementines, 1 teaspoon ground cardamom, 1/2 cup honey (or enough to fill jar).
--LIME MINT HONEY: 1-2 limes, 6-8 fresh mint leaves, 1/2 cup honey (or enough to fill jar). Remove mint leaves from jar after 1 week to prevent spoilage.
--LEMON ROSEMARY HONEY: 1-2 lemons, 3 sprigs fresh rosemary, 1/2 cup honey (or enough to fill jar).

*May use all regular honey, all buckwheat honey, or a mixture of half of each. Many find the buckwheat honey flavor to be too strong, so combining it with regular honey is a good compromise.

Here are some related posts from other bloggers that may interest you:

Home Remedy for sore throats, coughs, and congestion from Good Food Matters.
Preparing for Winter -- lemon honey tea base from A Little Life
Homemade Cold Remedy from Martha Stewart
7 Homemade Alternatives to Over-the-Counter Cold Remedies from Shine
Honey Ginger Lemon Tea from Lightly Crunchy

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Healthy Yogurt Fruit Dips - Six easy flavors for dipping fruit or spreading on bagels

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

I don't know about you, but I'm a BIG DIPPER. Sure I can enjoy a piece of fruit in its naked, pure state. But, give me something creamy to dip it in, and I'm even happier. Trouble is, most creamy dips are high in calories and fat. Well, no more. Today's post is a fruit dip makeover.

A couple of years ago I wrote a post with recipes for three fruit dips that have a cream cheese base. They are delicious, and always a hit at a party. But, those are a splurge and not something that I can eat every day. These new dip recipes taste like a splurge, but are healthy enough to eat often. They're loaded with protein, calcium, and fiber. Yay! Yes, I've sweetened them a bit; but you can reduce or eliminate the sweetener if that suits your palette and dietary goals.

Greek yogurt and chia seeds save the day! I used Greek Yogurt as a base and thickened it with, believe it or not, CHIA SEEDS. If you're familiar with this blog, you know that I've been on a chia seed kick. They are wildly nutritious (read about their health benefits in my fridge oatmeal post), so I add them to a number of recipes. In addition to their nutrition, chia seeds absorb 10 times their volume in liquid. I used them to magically thicken the yogurt in these dips to help mimic the cream cheese in my tasty, but less healthy dips.

These dips are spreadable, too. You can dip fruit, pretzels, or graham crackers in them, but they're also delicious spread on bagels, toast, or muffins. These are WAY healthier than cream cheese bagel schmears.

How to make
6 Healthy Yogurt Dips

Easy 5 minute prep! Every dip flavor starts with 1 cup of Greek yogurt and 1 tablespoon of ground chia seeds. Add those to a bowl along with the other flavor ingredients, stir them with a whisk or spoon until they're well combined. Cover and chill overnight. Done!

Why the overnight chill time? It gives the dip time for the flavors to meld and for the chias to soften and absorb liquid. Chill the dips a minimum of 6 hours for the best flavor and consistency.

Not all Greek yogurt is the same. I used several different brands of yogurt as I was creating these recipes and was surprised to taste a wide difference in tartness. We all have a different tolerance and preference for sweetness and tartness. That means that you may need to do some adjustments with the amount of sweetener you add to these dips. Do a taste test, and sweeten accordingly.
Sweetener substitutions. I used honey or maple syrup to sweeten these dips. Feel free to substitute whatever sweetener you prefer. Maple extract can be used along with a different sweetener, if you don't want to use maple syrup.
Milled (ground) chia seeds are used for better blending. You can use whole chia seeds, in these dips, if you prefer. They will plump up and soften as they absorb liquid, but there will be visible seeds in the dip. I chose to use ground chia seeds so they would blend into the dip better. My 6 dip flavors all have other ingredients that add specks of color and texture, so the ground chias are less obvious and blend right in. I bought a bag of ground chia seeds, but you can grind your own in a coffee grinder or blender.

view on Amazon: ground chia seeds

Dip #1: Pumpkin Pie
To the yogurt and chia seeds, add pureed pumpkin, maple syrup, pumpkin pie spice (purchase or make you own with my recipe), vanilla, chopped pecans (optional); garnish with a sprinkling of cinnamon or pumpkin pie spice.

Dip #2: Vanilla Bean (with cinnamon, if you like)
To the yogurt and chia seeds, add vanilla bean paste or extract, and honey. I like to add some cinnamon to mine, but it can be omitted if you prefer a plain vanilla flavor.

What is vanilla bean paste? This is a vanilla syrup that contains vanilla beans. It's available at specialty cooking stores and in 2 bottles sets from Amazon. Still pricey, but not as much as the whole beans. This is what I use in this recipe, vanilla bean ice cream, and baked goods. It's an easy, less expensive alternative to the whole beans. I like having it on hand in my pantry.

Dip #3: Maple Walnut
To the yogurt and chia seeds, add chopped walnuts and maple syrup. (I prefer the stronger flavor of grade B maple syrup, but any will do.)

Dip #4: Double Chocolate
To the yogurt and chia seeds, add honey, vanilla, unsweetened cocoa powder, and mini chocolate chips (I used semi-sweet).

Dip #5: Peanut Butter
To the yogurt and chia seeds, add PB2 or peanut butter, honey, and chopped peanuts (optional).

What is PB2? It's powdered peanut butter that is simply peanut butter with 85% of the fat removed. With all of the flavor and protein of regular peanut butter, PB2 is recommended as a great way to reduce calories in all of your favorite peanut butter recipes. It's available at some Whole Foods and health food stores, and on Amazon, click here.

Dip #6: Cranberry
To the yogurt and chia seeds, add whole cranberry sauce (purchased or make your own; here's my recipe); ground cloves, almond extract, chopped pecans (optional), dried cranberries for optional garnish. The cranberry sauce is already sweetened, so no additional sweetener is needed.

Ready to serve! Make just one or all six. They're great on a breakfast, brunch, or dessert buffet. My guests always appreciate a healthy option.

NUTRITIONAL INFORMATION for 1/4 cup serving (using low fat yogurt, the lower sweetener amounts stated in recipes; and all optional ingredients):

VANILLA BEAN: 75 calories, 1.5g fat, 9.9g carbs, 1.3g fiber, 8.6g sugars, 4.3g protein; Weight Watchers PointsPlus: 2
MAPLE WALNUT: 117 calories, 4.9g fat, 13.1g carbs, 1.4g fiber, 10.7g sugars, 4.9g protein; Weight Watchers PointsPlus: 3
DOUBLE CHOCOLATE: 107 calories, 3.8g fat, 13.5g carbs, 1.6g fiber, 11.2g sugar, 4.2g protein; Weight Watchers PointsPlus: 3
PEANUT BUTTER (with PB2): 141 calories, 5.7g fat, 15.6g carbs, 2.8g fiber, 11.6g sugars, 8.3g protein; Weight Watchers PointsPlus: 4
PUMPKIN PIE: 81 calories, 3.7g fat, 9g carbs, 1.6g fiber, 6.6g sugars, 3.0g protein; Weight Watchers PointsPlus: 2
CRANBERRY: 82 calories; 3.6g fat, 9.3g carbs, 1.3g fiber, 6.3g sugars, 2.8g protein; Weight Watchers PointsPlus: 2

Ready to grab for a healthy snack. I love having these in my fridge so it's easy to have a quick, tasty snack (and avoid the naughty stuff). This Vanilla Bean Yogurt Dip is a good go-to choice to please lots of palettes.

Spread it! You can spread any of these dips on bagels, toast, or muffins. This pumpernickel bagel tasted amazing schmeared with peanut butter yogurt dip.

Cover and store in the fridge. These will keep for several days. I like to store mine in these ramekins that come with covers. That way they're ready to serve in an attractive bowl.

view on Amazon: ramekins with covers

A healthy snack on the go! Put a serving size of yogurt dip in a portable container to pack for a snack on the go. I pre-cut apple slices to have on hand, too. Check out my post about preventing apple slices from browning.

view on Amazon: 4 oz. portable plastic containers

Are you a BIG DIPPER like me? I hope you like these.

Make it a Yummy day!
Monica

Yogurt Chia Fruit Dips

By Monica Servings: 1-1/2+ cups

Ingredients

1 cup Greek yogurt
1 tablespoon milled (ground) chia seeds
See DIRECTIONS for additional ingredients listed with each dip flavor.

Directions

Stir dip ingredients together in a bowl until well combined, cover and chill overnight. Serve with sliced apples, orange sections, strawberries, or other fruit. Or, spread on bagels, toast, or muffins.

All versions use 1 cup Greek yogurt and 1 tablespoon ground (milled chia seeds) as a base. Here are the additional ingredients for creating six flavors:

VANILLA BEAN (& CINNAMON if desired): 1 teaspoon vanilla bean paste (may substitute vanilla extract); 1-2 tablespoons honey; 1/2 teaspoon cinnamon (may omit if you prefer a plain vanilla flavor)

MAPLE WALNUT: 3-4 tablespoons maple syrup, 1/4 cup chopped walnuts

DOUBLE CHOCOLATE: 1 tablespoon cocoa powder, 1/4 teaspoon vanilla; 1-2 tablespoons honey; 1/4 cup mini chocolate chips, optional (save a few chips to sprinkle on top for garnish)

PEANUT BUTTER: 3 tablespoons PB2 powdered peanut butter (or regular peanut butter); 2 tablespoons honey; 1/4 cup chopped peanuts, optional (save some of them to sprinkle on top for garnish)

PUMPKIN PIE: 1/2 cup pureed pumpkin (unflavored); 1-1/2 teaspoons pumpkin pie spice; 1 teaspoon vanilla; 2 or more tablespoons maple syrup; 1/4 cup chopped pecans, optional (save some of them to sprinkle on top for garnish)

CRANBERRY: 1/2 cup whole cranberry sauce; 1/8 teaspoon almond extract; pinch of cloves; 1/4 cup chopped pecans, optional (save some of them to sprinkle on top for garnish; or sprinkle top with dried cranberries)

NOTES ABOUT SWEETENERS:
--Sweetener substitutions. Honey or maple syrup are used to sweeten these dips. Substitute whatever sweetener you prefer. Maple extract can be used along with a different sweetener, if you don't want to use maple syrup.
--Adjust the amount of sweetener you add according to the tartness of the yogurt and your personal taste.

NUTRITIONAL INFORMATION for 1/4 cup serving (using low fat yogurt, the lower sweetener amounts stated in recipes; and all optional ingredients):
VANILLA BEAN: 75 calories, 1.5g fat, 9.9g carbs, 1.3g fiber, 8.6g sugars, 4.3g protein; Weight Watchers PointsPlus: 2
MAPLE WALNUT: 117 calories, 4.9g fat, 13.1g carbs, 1.4g fiber, 10.7g sugars, 4.9g protein; Weight Watchers PointsPlus: 3
DOUBLE CHOCOLATE: 107 calories, 3.8g fat, 13.5g carbs, 1.6g fiber, 11.2g sugar, 4.2g protein; Weight Watchers PointsPlus: 3
PEANUT BUTTER (with PB2): 141 calories, 5.7g fat, 15.6g carbs, 2.8g fiber, 11.6g sugars, 8.3g protein; Weight Watchers PointsPlus: 4
PUMPKIN PIE: 81 calories, 3.7g fat, 9g carbs, 1.6g fiber, 6.6g sugars, 3.0g protein; Weight Watchers PointsPlus: 2
CRANBERRY: 82 calories; 3.6g fat, 9.3g carbs, 1.3g fiber, 6.3g sugars, 2.8g protein; Weight Watchers PointsPlus: 2

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Top Ten Recipes of 2012

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

It's that time of year again for a round-up of my 10 most popular posts. Did 2012 fly by as fast for you as it did for me?

It was quite a year for The Yummy Life. This little ol' blog grew beyond my wildest dreams in 2012, and that is entirely thanks to YOU, my Yummy readers and friends. You visited my site, left comments, shared Yummy with your friends, liked Yummy on Facebook, pinned Yummy to your Pinterest boards, tried my recipes and come back and commented again. I am so grateful for each and every one of you. Thank you so much for joining me and the millions of others who have been part of The Yummy Life community in the past year.

You're part of a big world of Yummy readers. It thrills me beyond measure to have so many Yummy friends from around the world. Readers from 214 countries visited The Yummy Life in 2012. That is so cool, it gives me chills. It means that when you are reading my blog, you can be certain that someone across the globe is reading it at the same time. When you leave a comment or share a tip, others who speak a different language are likely to read what you write via an online translator. The internet may have its downside, but what I love about it is how it connects our world. We have a big, wide wonderful world of people who are more alike than they are different, and The Yummy Life community is one example of that. Thank you for being a part of it.

In case you're curious, here are the 20 countries who visited Yummy the most in 2012 (in descending order): United States, Canada, United Kingdom, Australia, Germany, Mexico, New Zealand, Philippines, Singapore, Netherlands, India, Brazil, Malaysia, Spain, Italy, South Africa, France, Ireland, Poland, Japan...plus 194 more countries!

Top 10 posts of 2012
based on the number of times they were viewed.

#10: 3 Barbecue Sauce Recipes: Sweet, Spicy, & Smoky

#9: How to Prevent Apple & Pear Slices from Browning

#8: Spinach Strawberry Salad

#7: Overnight, Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

#6: Make-Ahead Healthy Egg Muffin Copycats

#5: 8 New Refrigerator Oatmeal Flavors

#4: Make-Ahead Oatmeal Smoothies

#3: DIY Natural Room Scents

#2: Naturally Flavored Water

#1: Overnight, No-Cook Refrigerator Oatmeal

Did your favorite post make the top 10 list? Please share your favorite in the comments section below. I'm looking forward to connecting with you again and again in 2013!

Make it a Yummy year!
Monica

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Gingerbread Makeover - Made healthier with whole wheat flour and yogurt

Monica Matheny — Sat, 25 May 2013 00:29:49 -0600

When I was growing up, my mom would occasionally surprise us with warm, freshly baked gingerbread for breakfast. I loved the aroma as much as the taste of ginger and other sweet spices. For me, gingerbread will always be a throwback to my childhood.

It's easy. Although there are quite a few ingredients to gather, all you need are 2 bowls and a whisk to mix the batter--no electric mixer required.

Healthified. I played around with mom's traditional gingerbread recipe and did ingredient swapping to make this recipe as healthy as possible while having the familiar flavor I love. Gingerbread turns out to be a good recipe to healthify because of its strong flavors that make the healthy ingredient swaps virtually unnoticeable.

Whole wheat pastry flour replaces white flour.
Butter is eliminated and replaced with a combination of olive oil, yogurt, and applesauce for moisture.
Ground chia seeds are added for a nutrition boost. (You can read about the health benefits of chia seeds in my previous fridge oats post.) I recommend using ground chia seeds rather than whole seeds--when ground they disappear into the batter completely and no one will know they are there.

Nutritional Information per serving (1/15th of the pan of gingerbread): 240 calories, 8g fat, 39g carbs, 1.4g fiber, 21.1g sugar, 5.2g protein; Weight Watchers PointsPlus: 7

Step-by-step photos for making
Gingerbread

Step 1. Assemble the ingredients: whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, cloves, black pepper, salt, ground chia seeds, olive oil unsweetened applesauce, Greek yogurt, eggs, honey & molasses.

About molasses -- The flavor can vary from fairly light to very intense. I used blackstrap molasses; it has more nutrients but has a very strong flavor and dark color. If you prefer a milder flavor, I recommend using regular molasses.

view on Amazon: whole wheat pastry flour, ground chia seeds

Step 2. Add the dry ingredients to a large bowl and whisk to combine.

Step 3. In a second bowl, whisk the eggs; add the remaining wet ingredients and whisk until combined.

Step 4. Pour the wet mixture into the dry mixture and whisk just until combined.

view on Amazon: my 10-piece mixing bowl set, wire whisk

Step 5. Coat a 9x13 pan with cooking spray and pour in the batter. Bake at 350 degrees for 30-35 minutes--just until a toothpick inserted in the middle comes out with a few moist crumbs clinging.

That's it! Let it cool on a rack for at least 15 minutes before cutting. Once it's cooled completely, you can cover and store it at room temperature for up to 3 days.

view on Amazon: 9x13 baking pan with cover, wire cooling rack

You can eat it plain without any garnishes, if you like.

Garnish it!

For breakfast, I like to top mine with some vanilla yogurt and sprinkle on crystallized ginger (for an extra ginger boost), cinnamon, or toasted pecans.
For dessert, you can't go wrong with whipped cream on top.

view on Amazon: organic crystallized ginger

This recipe has a robust flavor that I love. It takes me home. A tradition lives on, but in a little healthier way.

Make it a Yummy day!
Monica

Whole Wheat Gingerbread

By Monica Servings: 15 servings

Ingredients

3 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
2 tablespoon chia seeds
2 eggs, slighted whipped
1/2 cup olive oil
1/2 cup unsweetened applesauce
1/2 cup Greek yogurt
1/2 cup molasses
1/2 cup honey
1/2 cup water
garnish with whipped cream, vanilla yogurt, or dust with powdered sugar; sprinkle with crystallized ginger, cinnamon, or nuts

Directions

Preheat oven to 350 degrees. Coat inside of a 9x13 baking pan with cooking spray; set aside.

In large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, cinnamon, cloves, salt, pepper, chia seeds. In separate bowl, whisk eggs and then add remaining wet ingredients (olive oil, applesauce, yogurt, molasses,honey, water) and whisk to combine. Pour wet mixture into dry mixture, whisk just until well combined.

Pour batter into prepared 9x13 pan. Level batter in pan and bake for 30-35 minutes, until a toothpick inserted in center comes out with a few moist crumbs clinging. Let cool on rack for at least 15 minutes before cutting and serving.

Nutritional Information per serving: 240 calories, 8g fat, 39g carbs, 1.4g fiber, 21.1g sugar, 5.2g protein; Weight Watchers PointsPlus: 7

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Soft, Sour Cream Sugar Cookies - A signature recipe for every occasion

Monica Matheny — Sat, 25 May 2013 00:29:50 -0600

Let me just get this out there:

This is the best sugar cookie recipe ever. In my humble opinion.
Cut-out cookies are popular for every occasion. All you need is this recipe and a collection of cookie cutters.

How can I be so confident? Well, I've been making these sugar cookies for every special occasion since 1984. Kids love them, adults love them; they are simply loved by all. I can't take credit for the actual recipe. It was shared with me by my sister-in-law Rita, and it was shared with her by a friend. Who knows how far back it goes from there. Rita and her sister Jeanne make dozens and dozens of these cookies every year during the holiday season. I've been making them in a variety of shapes throughout the years for holidays, school parties, birthday parties, weddings, baby showers, graduations, super bowl parties, and any other special occasion you can think of. Like my toffee, these sugar cookies are expected when I have or attend a party. That's what makes them a signature recipe.

Below is a collection of some of my cookies through the years. (Forgive the poor photo quality--most of these were taken long before I had a decent camera.) That's me in the upper right photo in 1987 with my boys Bracken (now 30) and Tyler (aka T-Man, techie guy for The Yummy Life, now 27). We've rolled a lot of cookie dough through the years.

Cut-out cookies are festive. There's a shape for every occasion. A plate of football-shaped cookies for a super bowl party frosted in the team colors, bunny & egg shapes for Easter, hearts for Valentines Day-- you name it. One recipe in different shapes suits every celebration. A plate of cut-out cookies can define a party theme or holiday. They simply belong at every celebration. So, for me, mastering this recipe has been a big part of my family's cooking, eating, and celebrating.

view cookie cutters on Amazon:
metal holiday set, value-priced plastic set, alphabet, numbers

This is a soft sugar cookie. It's all about the soft texture that falls apart in your mouth. If you bake them too long, they get crispy. Don't do that--they are so much better soft.

Nutritional information: You really don't want to know. Trust me. These are a splurge. Period.

Step-by-step photos for making
Sour Cream Cut-Out Sugar Cookies

Step 1. Assemble the ingredients:

sour cream
butter
eggs
vanilla
flour
sugar
salt
baking soda
powdered sugar
evaporated milk

Step 2. Whisk flour, baking soda, & salt together & set aside.

Step 3. With an electric mixer, cream the butter and sour cream at low speed; add the sugar, eggs, and vanilla & mix until combined. It's okay if it's a little lumpy as long as no butter chunks are visible.

Step 4. Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.

Step 5. Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours.

Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.

About rolling the cookie dough,
there's one more thing I need to get out there:

This rolling pin has changed my life. It has a set of rings to screw on the ends so that you roll perfectly even cookie dough in exactly the thickness you want. After using a traditional rolling pin most of my life, I decided to try out this new technology for the first time last year. Life changing. I've made thousands of cut-out cookies through the years, and now for the first time they are perfect every time. The thickness of my cut-out's used to vary some; but now they all have the exact same thickness, so they bake evenly. LOVE this new rolling pin.

View on Amazon: adjustable rolling pin

You also need a cookie cutter or two or more, for whatever the occasion. I'm making cookies for Christmas cookie platters, so I'm making mittens.

Step 6. Heavily flour your work surface. The chilled dough is still sticky, so a generous amount of flour is needed to keep the rolled dough from sticking to the counter. Rub flour on the rolling pin, too. Put one of the pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling from the center outward until the dough is an even 1/4" thick all over.

Step 7. Dip the cookie cutter in flour and cut out the dough. First cut shapes around the perimeter, and then work in towards the center--this way you can cut the most shapes from one piece.

Step 8. Transfer dough shapes to a baking sheet lined with parchment paper. (You don't have to use parchment paper, but I'm a big believer in it.)

Step 9. Take the remaining fragments of dough, and pack them into a smooth ball. Flatten the ball, and roll and cut shapes as before.

view on Amazon: 13x18 baking sheet, parchment paper (pre-cut to fit baking sheet), cooling rack

Step 10. Bake at 350 degrees, 2 sheets at a time, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. For a soft textured cookie, it's very important not to over bake them.

As little as 1 minute too little or too much in the oven can make the difference between an under-cooked, over-cooked, or perfect cookie. It may take a little trial and error to figure out exactly how long to cook the cookies in your oven. In my oven, I bake them 5 minutes, rotate & switch the pans, and bake them another 5 minutes. They should look dry on top, but have no browning on the bottom. If you accidentally over cook them and they brown, they're still good. No worries, they can still be frosted and enjoyed.

Step 11. Transfer hot cookies to a rack to cool completely.

Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.

Simple frosting. I frost these with a simple, tasty frosting. I don't use Royal Icing, even though it's very popular. Royal Icing has the advantage of drying very hard, making it easier to frost in multiple colors with lots of detail. But I personally don't think it tastes very good. My frosting is soft like the cookies, tastes good, and is quick and easy to apply. Let's face it, sugar cookies are labor intensive: mixing the dough, chilling the dough, rolling the dough, cutting the dough, baking the cookies. By the time I've done all that, I don't want to spend hours elaborately decorating the cookies. So, I keep that part simple. Frosting that tastes good and colored sprinkles. That's it. Here's how I make frosting:

Step 1. Combine powdered sugar, vanilla, softened butter, and half of the evaporated milk in a large bowl.

I use a large bowl because the powdered sugar really flies when you first start mixing it. You need the high walls of a larger bowl to keep the mess contained.
Why evaporated milk? I used to use regular milk, but I found that after a couple of days the frosting started looking speckled and uneven as it dried out. Evaporated milk results in a silky smooth frosting, and it holds up well and still looks good after the cookies have been frosted for a few days. This frosting is good enough to eat with a spoon (and I've been known to do that, shhhhh...).

view on Amazon: 8-cup mixing/measuring bowl with lid (my go-to mixing bowl)

Step 2. Use an electric mixer to combine ingredients on a low speed until it's a thick paste consistency and all of the lumps are gone. It's much easier to remove the lumps when the frosting is thick. That's why I only add half of the milk in the beginning.

Step 3. Gradually add the remaining milk and continue mixing until frosting is a smooth, silky, spreadable consistency. If it's still thicker than you want, add more milk 1/2 teaspoon at a time until it's how you like it.

You can add food coloring to the frosting, if you like. I left mine uncolored for these mitten cookies, and relied on a variety of red and green sprinkles to make them colorful and festive.

view on Amazon: decorating sprinkles

Let the frosted cookies dry for a few hours before moving them to an air tight container. The frosting gets dry but not hard. I put waxed paper between layers of cookies to keep them from sticking and store them inside a large Rubbermaid container. They are good for several days this way.

view on Amazon: large Rubbermaid storage container

Make it a Yummy day!
Monica

Cut-Out Sour Cream Sugar Cookies

By Monica Servings: 5 dozen

Ingredients

FOR COOKIE DOUGH:
5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
FOR FROSTING (makes 1 cup of frosting):
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
3-4 tablespoons canned evaporated milk
food coloring (optional)

Directions

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside. Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled. Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them. Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

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