Simply Healthy Family

Fish en Parchment 101 with Asian Veggies and Miso Sauce

2012-02-03T12:56:00.000-08:00

This is for all of you fish lovers and haters as well. I stand by my theory that if you don't like seafood it's because you probably haven't had it properly cooked. Just a theory. Maybe you don't even realize that you've been over cooking your fish all this time. It's really easy to over cook fish, even a couple of minutes to long in the oven will dry it out. Most fish, especially the delicate white fish varieties and salmon is best served just cooked long enough that it flakes when you put a fork in it. Generally speaking, white fish should be cooked about 8 minutes per inch of thickness in an oven heated at 375F-400F.

If you're worried about food safety and heating your fish thoroughly so you tend to over cook your fish, then this cooking method is for you. Cooking fish in parchment paper is one of my favorite ways to enjoy one of my favorite foods. It locks in moisture and flavor and it is harder to over cook your fish. Also it makes for a super quick clean up.

Use your favorite fish, I used Hake:

Hake

Sole

Flounder

Tilapia

Red Snapper

Salmon

Halibut

Add a variety of your favorite Veggies, I used these:

In a deep baking dish, place a square of parchment about 8 inches.

Add your denser veggies on the bottom to act as a trivet and to cook them faster.

Place your fish on top and lightly season with salt, pepper, herbs and red chili flakes if you like.

Top with your other veggies

Pour about 1/4 cup of Veggie broth into the bottom of the parchment making sure the sides are folded up.

You can also add some white wine and/or lemon or lime juice if you like.

Now, fold the ends of the paper over the fish while pulling up one side.

Grab the other side of the paper and gently roll just enough to secure the contents.

You want a bit of air in the 'basket' so will steam.

Place the dish in an oven pre-heated to 400F. and cook for 15-20 minutes depending on the thickness

and density of the fish you are using. So tilapia and sole will take less time to cook then Hake or Halibut.

Enjoy your pretty little individually wrapped seafood dinner with some brown rice and {organic} miso sauce.

After dinner enjoy the fact that you don't have to scrub a baked on messy casserole dish.

For the miso sauce:

Choose an organic miso paste in the refrigerated section of your specialty store or Asian market. There are a few different types of miso, yellow, red and brown. Yellow being the mildest flavor. Miso will keep in your fridge for a very long time, like 8 months or so and you can use it to flavor fish and veggies as well as add to soups. It is a fermented soy paste and is very, very good for your digestive tract and over all health. It can also be made from rice or barley. Because it is fermented with a B12-synthesizing bacteria, miso has been commonly recommended as a B12 source for vegans.

You do NOT want to cook miso or it will destroy the live cultures in it which are what makes it good for you.

Warm a cup of water for a minute, you should be able to touch it with the back of your finger to make sure it's not to hot. Put a spoonful or two of miso paste in a bowl and add the water a few tablespoon's at a time until you reach your desired consistency.

Nutrients in
Miso
1.00 oz (17.19 grams)

Nutrient%Daily Value

tryptophan9.3%

manganese7.5%

vitamin K6.3%

protein4%

dietary fiber3.7%

copper3.5%

omega 3 fatty acids3.3%

zinc2.9%

choline2.9%

Calories (34)1%

Cran-Apple Millet Breakfast Bake

2012-01-16T07:30:00.000-08:00

When you have 4 hungry kids at the breakfast table a box of cereal disappears in about 10 minutes flat. If we had cereal every morning I figure we would be spending about a million dollars a month on the stuff, not to mention all the sugar that comes in even the 'healthy' varieties.

I have been experimenting with whole grains like whole oatmeal, millet and quinoa for healthy and frugal breakfast alternatives. Millet is one of my favorite grains because it is one of the healthiest and simplest choices out there. Millet is a whole grain, complete protein, gluten free and contains the complete vitamin B complex and more of the amino acid lysine than wheat, rice, oats or corn.

Millet's mild taste and soft texture make it an ideal choice for breakfast porridge's and bakes. You can simply throw it in a pot with (3-1 times) water and cook it for 20 minutes, add cinnamon, some nuts and dried fruit or put it in your stone ware and add some of your favorite, seasonal fruits and slow bake it like I did here. Millet can also be put in your slow cooker and cooked overnight for an instant breakfast in the morning.

Cran-Apple Delight!

You Will Need:

1/2 cup Millet
1 1/3 cup water
1/2 teaspoon salt
1 TBSP Coconut Oil
1 cup whole, fresh or frozen cranberries
1 cup walnuts, chopped
2 Apples, unpeeled and chopped
2 TBSP Coconut sugar
1/2 cup unsweetened applesauce
1 teaspoon cinnamon
1/4 teaspoon ground ginger

In a small sauce pot bring water to a boil. Add millet and salt, reduce heat and cover. Simmer for 15 minutes. Remove from heat and add remaining ingredients. Stir to combine.

Scoop into a ceramic baking dish and cover with a lid or foil.
Bake at 375F for 30 minutes. Remove foil and bake another 10-15 minutes till the top is golden brown.

Serve in cups with a dollop of cream if desired. This goes well with a nice hot cup of herbal tea.

Enjoy not feeling heavy and over sweetened. This can be enjoyed for breakfast, brunch or even dessert.

Notes:

I boil the millet first to reduce baking time but if you wish you can skip this step and pour all ingredients into your baking dish and bake for 60-75 minutes covered, then 10 more minutes uncovered.

Millet is a very mild tasting grain so the spiced in this dish are important to amp up the taste bud pleasure experience.

The coconut oil is added to help prevent the porridge from sticking to the dish and more importantly for it's incredible health benefits.

Baking Soda: A Girl's Best Friend

2012-01-15T13:00:00.000-08:00

My super frugal secret to a fresh and clean home using zero harmful chemicals?

Baking Soda!

I've been using baking soda for so long and for so many things that I really thought it was irresponsible not to share all of the many uses with you. I am still finding new ways to utilize this frugal and completely natural wonder. Most of you probably already know that you can stick an open box of baking soda in the fridge to absorb odors and scrub away burnt on food from pans, but did you know all of these other cleaning and deodorizing secrets? Have any others you'd like to share? Id love to hear them!

I buy a huge bag of baking soda at Costco (also at Walmart) which is even cheaper than buying it by the small box full.

Deodorizing your linen closet

Place an open box of baking soda alongside your stacks of

sheets and towels to stave off mustiness.

Carpet Deodorizer

To absorb stale odors from carpet (and to generally freshen up a room), scatter soda on it, wait a few hours, then vacuum up the powder.

Drain Unclogging!

To get your drain running again (without resorting to chemicals worthy of a hazmat suit) pour ½ cup soda, then ½ cup vinegar, down a clogged drain. Cover it with a wet cloth, wait 5 minutes, uncover,

and flush with steaming-hot water.

Sink Cleaner

This works fabulously! Along with citrus, baking soda cleans even the toughest

stains and build ups in your sinks. I have stainless steel kitchen sinks and

I've never seen them so bright ans sparkling after I sprinkle on baking soda then spray with bottled lemon juice and gently scrub.

Removes crayon and ink.

Sprinkle it on a damp sponge to erase crayon, pencil, and ink from

painted surfaces.

Removes soap scum and built up dirt on bath tubs & showers.

Create a paste mad up of equal parts baking soda and cream of tartar and a little lemon juice. Let sit for 30 minutes, then rinse.

Natural Silver Polish

Wash items, then place on aluminum foil in the bottom of a pot. Add a baking-soda solution (¼ cup soda, a few teaspoons salt, 1 quart boiling water)

and cover for a few seconds. The result?

A chemical reaction that gets the black off the gravy boat.

Photos via Real Simple

Quick Swiss Ham Bake

2011-12-30T18:14:00.000-08:00

While this photo is not one of my best, this last minute 'throw together' dinner turned out so yummy that I just had to share it with all of you. This took minutes to throw together and can be altered to your liking. I used Swiss cheese but Gruyere would be perfect in this as well. Use ham, Canadian bacon or turkey bacon if you prefer. I used broccoli because my kids love it but spinach or any veggie you like can be added.

The trick is sauteing the white parts of a green onion, leek or a minced shallot and then browning the ham. Meanwhile, you want to whisk your eggs very well with a splash of milk. Add your salt, pepper and seasoning (I used tarragon)

and then pour the eggs into your oven ready pan. Wait a minute, then push the eggs towards the center of the pan, working your way around once or twice till the eggs just start to set. Sprinkle on your grated cheese then pop it in a pre-heated oven at 450F for 8-13 minutes (depending on how many eggs you used).

Voila! Dinner is served.

Golden Glittered Poinsettas ~ Home Made Gift Giving

2011-12-16T18:43:00.000-08:00

Usually this time of year I'm completely stressed out, cranky and worn to bits. The endless 'To Do' list is insurmountable and catches me off guard every year. I decided to take a different approach this year and make things much simpler for myself and my family. While I can't say I've completely succeeded, I am definitely feeling happier and full of the Christmas spirit for the first time in a while.

Usually, in the weeks preceding Christmas I spend most of my time worrying about buying the perfect gifts and then end up forgetting what I've actually purchased and end up frantically running from store to store in the days before Christmas buying junk that will be tossed aside in the matter of minutes.

No more I say! No more. All of my friends said I wouldn't stick to my convictions, but not only have I managed to not buy oodles of things and masses of prettily packaged rubbish but I have found a way to keep things simple and personal with small, home made gifts from the heart.

People just want to feel loved and cared about. I know I do. Even if you don't have lots of money you can probably find a way to let the people you care about know it with a simple gift from the heart.

Do you bake? Drop by a neighbors home with a small batch of cookies and make their day.

Are you crafty? No? Me neither. Pick up a poinsettia and spray a bit of Gold Glitter on the tips of the leaves and watch it transform into a beautiful Holiday centerpiece.

This falls under the category "SEAMO4CDI"!

{So Easy a Mom of 4 Can Do It}

Guest Post for Lazaro Cooks: Tahini Soba Noodles with Caramelized Jumbo Sea Scallops

2011-12-06T13:33:00.000-08:00

I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used to be 3 or 4 kids ago. His take it or leave it personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.

I love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Kahlua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.

The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.

Please head over to Lazaro Cooks for the recipe, it's simple, delicious and you'll love Laz's collection of recipes, I promise.

Harvest Turkey Soup with Jamaican Spice

2011-11-28T10:22:00.001-08:00

My favorite part about thanksgiving other then chillin with the fam is left over turkey. I look forward to it all year and even buy an extra big turkey to cook and freeze for turkey soup, posole and other savory goodies.
I had butternut squash and asparagus in my crisper and decided that they would be perfect in a turkey soup. Crisp corn, garlic, mushrooms and a pinch of Jamaican allspice made this a wonderful sweet and savory soup the whole family loved.

Harvest Turkey Soup

2 cups cooked, cubed turkey
6 cups home made or good quality chicken broth
2 cups cubed butternut squash
1 cup sweet corn
1 cup chopped asparagus
1-8 oz can mushrooms, drained
1 small yellow onion, chopped
3 cloves garlic, minced

1 teaspoon olive oil 1 teaspoon Bragg's Season All 1 teaspoon Jamaican allspice
salt and pepper to taste

In a heavy based soup pot, heat oil over med-high heat. Add onion, cook till golden brown. Add garlic, cook 1 more minute. Add broth and squash, cook for 10 minutes. Add remaining ingredients, lower heat, cover and cook till heated through, about 7 minutes.

What's your favorite way to use left over turkey?

Spiced Cranberry Chutney with Apricots, Cherries and Pecans

2011-11-17T16:27:00.001-08:00

When did we as Americans (just my observation) start filling our tables and bellies with an assortment of fatty and sugary food for Thanksgiving? Do we use the holiday as an excuse to over indulge? I do believe that ~~all~~ most things in moderation are fine but I would really like to see more real, whole foods on the holiday table. I love veggies but even if your not as excited about them as I am, there are so many delicious and new ways to try them that there's really no reason to load your plate with 3 different kinds of potatoes, stuffing and bread.

Fall produce is one of the healthiest and tastiest in my opinion and needs very little or no sugar or additives to make them a perfect holiday dinner addition. Take cranberries for example. Besides being gorgeous, they are a super power food for your health and yet most people buy the canned stuff and then pour sugar into them. Whole, fresh cranberries can be simply prepared or added to stuffing, squash, a salad or as a chutney.

Try making this cranberry, apricot and cherry chutney this year, it goes perfect with turkey and you can add it to your left over turkey sandwiches for a tangy twist! You can add diced apples too if you'd like. No sugar is needed but if you find it too tart, which I happen to love, add a teaspoon of honey or turbinado/raw sugar to the cranberries as they cook.

Check back in the next day or two, I will be posting a simple and savory variation of green bean casserole.

Cranberry Chutney

1/2 cup apple cider

1/4 cup pomegranate juice

1-12 oz bag fresh or frozen cranberries

1/2 cup dried cherries or fresh chopped apples

1/2 cup dried apricots chopped

1/2 cup toasted pecans, chopped

2 tsps. orange zest

1/2 tsp ground cinnamon

1/4 tsp each ground fennel and ground cardamom

1/8 tsp each ground cloves and ground ginger

pinch of cayenne pepper!

Mix spices; bring cider, pom juice and spice blend to a gentle boil in a large saucepan. Add cranberries and return to a gentle boil. Cook until some of the cranberries just start to pop, 2-4 minutes. Remove from heat.

Meanwhile, mix dried cherries, apples if using, apricots, pecans and orange zest in a bowl. Add cooked cranberries and toss gently to coat. Cool and refrigerate until ready to use. Can be covered and refrigerated for a week.

A note on spices used in this recipe.

Fennel

Fennel Seed is a common herb used to promote good digestion and ease gas and bloating. This Mediterranean herb can also be found in many medicinal formulas designed to help ease women through monthly fluctuations. Fennel is also thought to help produce milk for nursing mothers. Fennel is said to cure earache, toothache, asthma and rheumatism. It is meant to help stop hiccups and coughs, and improve eyesight. It has even been thought of as a good slimming agent. Fennel oil is used in cough medicine, liquorice sweets, perfumes and soaps.

Cardamom

Cardamom is a very intense and wonderful spice. If you haven't ever tried it I suggest you add it to your spice collection soon. Use it in this cranberry recipe, stuffing's, Indian and Mediterranean foods, give your Holiday cookies and cakes a wonderful exotic flavor, pairs well with orange flavor.

Cardamom is know for oral/gum health and a powerful antioxidant, especially when concerning the brain.
I thought this piece of information was very interesting and fun however.

Cardamom is also widely known as an aphrodisiac in the more mystic and esoteric circles of society. Love spells, love potions and general chemical concoctions having to do with romance, lust and attraction usually have cardamom as a component.

Roasting a Turkey 101

2011-11-17T10:18:00.001-08:00

If you've never roasted your own turkey for Thanksgiving because you thought it was to hard I'm here to make your day. It falls into the category "So easy, a mom of 4 can do it.". There are a million different recipes and ways to cook your Thanksgiving turkey from brining, roasting, deep frying and smoking. There are also a ton of different tutorials out there that had me hesitant to pick one up and give it a go for fear of ruining a perfectly good turkey.

For the last few years I've been popping a turkey in the oven for a mini Thanksgiving dinner for our little family, mostly for the leftovers. It's wonderful to share the holidays with the whole fam but we were sad every year that we couldn't wake up the next day and have a turkey cranberry sandwich for lunch. This is when I decided to bite the bullet and buy a turkey.

Last year, I chose an Organic turkey from Trader Joe's and was oh so pleased with the juicy, natural tasting meat that we got from it. I've never brined a turkey but have heard wonderful things about it. I was pleased to see that my Trader Joe's turkey was already brined {honestly, I don't think it's absolutely necessary but try for yourself}.

All I did was rinse it off, rub under the skin with an oil and herbed mixture and then pat the outside with butter to make it moist and golden brown. Voila! Mamma made a turkey!

How to Roast a Turkey {the easy way}

1. To choose a turkey you will calculate 1 pound per person on a turkey up to 12 lbs and 3/4 lb per person on a turkey up to 24 lbs. This is because the bigger the turkey the more meat to bone ratio. I like to get one bigger so we have left overs.

2. Prepare Turkey. The biggest mistake I made the first time I made a turkey was not leaving enough time for it to thaw (this was before my Trader Joe's turkey which was fresh). I thought I could take a huge frozen turkey and stick it in the fridge a day or two before Thanksgiving like I would a small chicken and be fine. BIG mistake. It was still frozen solid and we had to wait 2 more days. Ooops. You could probably stick it in a clean sink with water, but I never liked that option.

3. Cleaning your Turkey. Again, several tutorials that involve a lot of steps, but really you just need to pull out the innards if they haven't been already and place the thawed Turkey on a rack over sink and carefully rinse it inside and out with cool water. Pat dry with paper towels.

4. Turkey Spa Treatment. I haven't stuffed my turkey but prefer rather to make a separate sour dough or corn bread stuffing. Therefor, I discard the innards. Now, place your clean and dry turkey, breast side up in a deep roasting pan with a wire rack on the bottom. In a small food processor or with a knife, finely chop a couple of tablespoons of fresh rosemary, thyme and 1/2 a cup of yellow onion (minced finely). I find that garlic goes well with chicken and onion with turkey. Add a tablespoon of olive oil and a pinch of salt to the herb and onion mixture and mix. Pull back the skin of the turkey with one hand and using your other hand push it in between the skin and the meat to separate the two without removing the skin. Now, using your hand, spread the herb mixture under skin, onto the meat. Cover as much area as you can.

The turkey loves this, 'Gobble, Gobble!. Think of it as a herbal facial.

Now it's time for the turkey's massage treatment. Using a small piece of slightly softened, real butter, rub the entire skin of the turkey. This browns the turkey nicely and locks in moisture. A moist and tan turkey is a happy turkey.

Cooking the turkey. I know you're supposed to use a meat thermometer but I don't have one, bad mommy. Most turkeys come with a little pop up thingy that lets you know when it's done anyway. A meat thermometer would be nice to have though especially if you are a novice cook. It can also let you know how close to being done your turkey is so you can prepare the final touches of your dinner.

Loosely cover your turkey with heavy tin foil or place in a cooking bag. This is important!

You don't want a dried out turkey.

Place your turkey in an oven preheated to 325 degrees F. Do not add water to the pan. If using a meat thermometer, cook until the temperature reaches 180 degrees F and juices run clear.

For an unstuffed turkey that is 8-12 lbs turkey you will cook it for approximately 3 - 4 hours. Add about 15-20 minutes for every extra pound. Stuffed turkey take a bit longer. A good chart can be found here.

When done, carefully remove turkey from oven and place on a carving platter. Let cool for 10 minutes before carving. Admire your beautiful turkey!

I'm not sure how my little guy got turned upside down. I'm sure I had a very good reason though. ;)

Happy Holidays from Simply Healthy Family!

Did I miss anything?

What turkey tricks do you have up your sleeve?

Crab Hush Puppies w Chili con Carne

2011-11-15T17:40:00.001-08:00

When I was little my mom let us choose what ever we wanted for dinner on our birthday's. My brother and sisters used to pick pizza, fajitas and Mac n' Cheese. Normal things that most normal kids love. I however, am not now nor have ever been entirely normal. I looked forward to my birthday dinner and as early as I can remember I requested seared jumbo sea scallops in garlic butter and home made hush puppies. Sweet, crispy, hot hush puppies. I haven't had them in years. I've never even attempted to make them myself! Not until tonight. Boy oh boy did I miss them.

I came across a recipe for crab hush puppies in 'Smart Cooking the Costco Way' and knew I needed to make them immediately. A year later I actually did.

They were worth the wait. I didn't have my jumbo sea scallops but opted instead to serve them with my ~~world~~ ~~famous~~ home made chili. I had left over roast beef from enchiladas and so I came up with a chili con carne that was sweet, spicy and wonderful. My hush puppies were in love immediately.

If you love all things spicy like we do, don't forget to add a tablespoon or two of your favorite hot sauce right into the batter. If you have kids who are wimps like ours are, save the hot sauce to serve along side of these babies. I personally recommend Srirachi Hot Sauce which you can find in the Asian aisle of most grocery stores. Nom.

Crab Hush Puppies
4-6 cups grape seed oil for frying {please see note below}
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt (yes, that's correct)
1-2 tablespoons of your fav hot sauce
2 large eggs
1 1/2 cups milk
1 lb Dungeness crab meat {I used fresh/jarred claw meat from the meat counter}
5 large green onions, thinly sliced
extra hot sauce to dash on the puppies or tarter sauce if your wimpy

Heat oil in a heavy 4-quart pan over med-high heat until it registers 350F on a deep-fry thermometer. Preheat oven to 170F.
While the oil is heating, stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together hot sauce, eggs and milk then add to the cornmeal mixture and stir until combined. Fold in crab.
Carefully, drop batter by small spoon fulls into heated oil. Don't over crowd the pan. Cook 2-3 minutes per side until golden brown, adjusting heat as necessary. Transfer with a slotted spoon or fork to paper towels to drain briefly. Transfer each batch of hush puppies to a shallow baking pan and keep warm in oven till ready to serve. Add more oil in between batches as needed and let heat back up to 350F {I don't own a thermometer, I just put my hand close to the oil and ~~guess~~ can expertly tell when it's ready, usually just 30 seconds or so after adding more oil.}
Serve immediately.

note:

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). As a result, it is more ideal than several other cooking oils for high temperature cooking and can be safely used to cook at moderate temperatures during stir frying, sauteeing or deep frying. Due to its clean, light taste, and high polyunsaturated fat content, it is also used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices.

Hello darlings.

For the chili con carne:

Pretty self explanatory but I suggest using R.W. Knudsen 'Very Veggie' juice for the base. Lots of stewed tomatoes, beans, mushrooms, onions, lots of garlic and chili powder. I used corn since I was using the roast beef (carne) this time, they just go good together in my opinion.

Pumpkin Cinnamon Rolls w Maple Icing in parchment

2011-11-07T18:49:00.000-08:00

i've never been a big fan of cinnamon rolls...........

are you still with me? Do you still trust me? Think I'm off my rocker?

Well, that's beside the point. What was the point? Oh yes! Cinnamon rolls. They are just so, so sweet. Too sweet in my opinion. I just feel sick after eating one, same with root beer floats I love them but just can't stomach them. poor me. These pumpkin rolls had just the right balance of sweetness to satisfy my sweet tooth with out all the gluttony and guilt. The maple syrup cream cheese frosting was really the sweet treat in these.

Now if you add pumpkin to the mix, I'll eat anything ..... anything. Kind of like with meat, pork specifically I can't stand it but if you put it in Mexican food covered with a decent home made spicy red sauce, I'll eat a pig alright. The point is, I love pumpkin. Stay with me people.

So when I saw this recipe on My Baking Addiction adapted from King Arthur made by Good Life Eats..... well you get the point, it's been enjoyed around the block. I knew this is what I had to make for my friend Brandi who has been graciously helping me out all year by taking my son to school on my early morning work days. Thanks Brandi!

Oh! Instead of making these in a cake pan I used a muffin tin. I cut squares of parchment paper into squares and then put the cut dough into the muffin pan. This made it easier and prettier to give as a gift I think.

Risen and ready for the oven.

pumpkin rolls in parchment

tip: pumpkin makes these rolls denser than regular cinnamon rolls so they are best right out of the oven or re-heated for a few seconds in the microwave. Also, cut the cooking time down by 5-8 minutes if you are using my muffin tin method. enjoy!

pumpkin cinnamon rolls w/ maple icing

Yield: 12 cinnamon rolls

Prep Time: 50 min + rising time

Cook Time: 30 min

Ingredients:

DOUGH:
4 Tablespoons salted butter, melted
1/4 cup granulated white sugar
1/2 teaspoon salt
1 cup canned (unsweetened) pumpkin puree
1 large egg, beaten
1/2 cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tablespoon granulated white sugar
3 3/4 cups all-purpose flour, plus extra- as needed
cooking spray

FILLING:
4 Tablespoons butter, at room temperature
2/3 cup light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

ICING:
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 cup pure grade B maple syrup
1/4 teaspoon salt

Directions:

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.

2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.

3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.

4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.

5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.

6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.

7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.

8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Tips:

*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.
*These are best the day they’re made, but they’re also good re-heated the following day.
*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.

How to Eat a Pomegranate and why you really need to.

2011-11-01T10:17:00.000-07:00

I have walked passed pomegranates for years in the markets and not given them a second thought. If you can't pick it up and take a bite out of it well, who has the time for that? Not until my mom {again with my mom and her influence on my healthy eating habits} brought home a few from a farmers market.... maybe it was Sprouts, anywhoo, I watched her break one open and pop out the crimson colored translucent seeds and was fascinated. I've been hooked ever since. Waiting patiently, not a virtue of mine, for October when pomegranates begin to show themselves on the produce stands.

For 3 short months through the Fall and Winter holidays you can enjoy this amazing fruit. It's gorgeous crimson color makes it absolutely perfect to show off in holiday meals, making any salad or dessert POP with color and tang. But it's the health benefits that made me a fan for life.

Pomegranates date back hundreds of years as all good food does. Hippocrates himself used to recommend them to treat a number of disorders and ailments like eye infections, digestive health and morning sickness.
Nowadays pomegranates are known for their amazing antioxidant properties probably in part to POM juice. They are vital to a healthy immune system ridding the body of all sorts of toxins and free radicals. Sounds hokey? Free radicals are attributed to early signs of aging, persistent illnesses, cardiovascular disease and most cancers.

O.K. so if you're anything like me maybe you too have never bought or eaten a pomegranate.

Here is a quick tutorial on how to easily eat one without making a big mess of it.

First, cut open the pomegranate lengthwise down the middle. (not from top to bottom)
Admire how pretty it is.
Use a cutting board that won't stain, the juices are pretty but hard to remove.

Fill a large bowl with cool water. Place the cut pomegranate into the bowl. Gently break apart the sections, the seeds easily pop out. It is easiest to do this under water so you

a) Don't make a huge mess with the juice
b) the seeds are much easier to get out under water
c) the white skin will float to the top making it easy to scoop out.

This is just showing you what you will be doing under water so you can see easier.

The seeds will sink to the bottom of the bowl and the white 'skin' will float. Gently swish the seeds around to release any more skin. Using your fingers or a small sieve, scoop out the skin.

Drain the water and pop the tart and sweet seeds into your mouth!
My mom chews the seeds in the middle, but I can't get past it so I spit them out.
My 5 and 6 year old boys love pomegranates!

I've seen recipes in the past where people sprinkle pomegranate seeds onto salads and baked goods or even pastas. I like to eat them all by themselves or on the side of my salad.

I love the contrast between the tangy sweetness of the pomegranates paired with this chicken-fennel salad.

Enjoy!

Have you ever eaten pomegranate? Will you now?

What produce have you not tried that you think you would like to?

sources:
Pomegranate Nutrition

Twice Baked Sweet Potatoes with Maple Syrup and Sliced Almonds

2011-10-24T06:26:00.000-07:00

These last few weeks I have come very close to throwing in the towel in regards to making dinner. It seems like every single one of us has has been sick with a cold that just won't quit. And just when I thought it was going to get better, it started back up again with Jack today. This never ending rotation of the yuckies has really worn on my nerves as well as my body and mind. I am tired and cranky and forgetful, my already limited patience is running out and if I have to wipe one more runny nose or listen to crying for one more second I think I might go crazy.

Trying to get everyone healthy means extra time and care in regards to what goes into our bodies. I really try not to take antibiotics unless I have a very good reason to. I took Mona to the doctor a few days ago and after a few standard test and no answer to the cause of her high fever the doctor recommended antibiotics. I feel like sometimes this is a last resort or a grasping at straws for doctors. Maybe it's because so many people demand antibiotics as soon as the sniffles arrive in hopes of feeling better within the hour. Antibiotics take a couple of days to start working and by this time, most viruses will be fought off naturally by the body. So many people think that it is the antibiotics that cured them when actually, it was there bodies natural defenses.

So when my family gets sick I take the normal precautions and go to the doctor if needed but I really try to use common sense and remember that sometimes, just sometimes, antibiotics are (over) prescribed as a means of desperate measure, prophylacticly or just to give to demanding patients what they want. In this case, I just wasn't so sure that it was antibiotics that my child needed. Even the doctor said she probably just had a cold. So this means finding natural ways to fight off colds and infections that really work and aren't hard to find.

Extra garlic and fruit, NO dairy or processed foods, and drinking coconut water are a few of my trusted battle weapons when I arm up against viruses and germs.

Eating whole foods loaded with vitamins and nutrients is also very important for your body to fight off infections.

Sounds easy enough right? Umm, yeah, not with 4 sick and cranky kids who are wanting and needing my attention constantly and me fighting off the crud as well. Thank goodness my mom bought me a Shark steam cleaner a few weeks ago so I can sanitize this huge snot bucket we call a home. Trying to make home made soups and healthy foods is a battle right now and having everyone push their plates away while crying is not very much motivation to keep trying. How much easier would it be to just serve a boxed or a frozen dinner every night?! Of course then I would be up all night long feeling guilty about all of the crap that is loaded in pre-made foods and the complete lack of real vitamins.

I decided that instead of serving convenient yet nutritionally void foods to my family that I would compromise and make really simple meals that were loaded with as much vitamins as possible.

This dish can't be any easier or a bigger hit with my entire family. I love that I hardly have any prep work whatsoever and that my kids fight over who gets the biggest potato. The maple syrup and sliced almonds make this seem more of a treat than a healthy dinner. Sweet Potatoes are a Super Food, one of the very healthiest vegetables you can eat. They're loaded with carotenoids, vitamin C, potassium, and fiber.

You Will Need:

4 medium sized Sweet Potatoes, scrubbed well
1/2 cup Pure Maple Syrup (not the sugary kind)
1/2 cup sliced almonds
1 teaspoon cinnamon
1/8 teaspoon salt

Pre-heat oven to 350F. Scrub potatoes under cool water, pat dry. Pierce several times with a fork so the steam can be released while cooking. Bake for about 40 minutes until fork pierces through easily.

Carefully remove from oven and let cool for a bit. Using a towel, carefully slice open the middle of the potato being careful not to go through the bottom. Using a spoon, scrape out as much of the flesh as you can while leaving a thin layer on the inside so the skin does not collapse. Reserve skins!

Put the scooped out sweet potato into a medium sized bowl. Drizzle with Pure maple syrup and stir in cinnamon and salt. Combine well.

Gently scoop the mixture back into the potato skins and sprinkle with almonds. Place back into oven and cook another 12-15 minutes until the almonds are golden brown.

Serve with a big salad or other green veggie.

What is your favorite way to stay healthy or get well?

Do you believe that natural remedies can work as well or better than medication?

Just for Fun Friday.

2011-10-21T10:44:00.000-07:00

Happy Friday everyone! Despite the kids being sick and trying to drag me down with them for the last couple of weeks I am keeping my spirits high and focusing on the changing of the season. I love Fall and we are ready for some cooler weather here in Phoenix for sure. It's a little depressing that it never really cools down enough to adorn all of the cute cold weather styles that I love like tall boots, cute coats and lovely scarves unless I go at at night which doesn't happen very often these days, kids crampin my style..... the darlings. But a girl can dream can't she?

I am also itching to visit some where that is bursting with autumn color and feeling, some place where there are front porches with pumpkins and potted plants, lawns with orange, yellow and red leaves scattered about and apples and pears that haven't traveled across the country to reach us out here in the desert.

I can't wait to go Trick-or-Treating this year with the kids {assuming they aren't sick}. We found a cute little neighborhood nearby that is built from mid-west architecture in mind with all of the for-mentioned things I mentioned and cobblestone streets, beautiful lush landscaping and a very festive and small town feel. This is very exciting for us since most all of the houses here in Phoenix are stucco 'cookie cutter' homes and small, rocky front yards with no personality.

What are you most excited for about Fall?

Where do you live and what do you enjoy about it?

just for fun Friday......

head scarf tutorial

leaf

old church renovated into a home

I should have been a gypsy

color pallet

boots

pirate boat

Rosemary, Garlic and Parmesan Rustic Flatbread Pizzas

2011-10-19T14:02:00.000-07:00

I don't know why I still sometimes think that making good, home made breads has to be difficult. After all, I am known for preaching about how simple it is to make home made snacks and meals so why not breads? I still find myself searching high and low on the bread aisle for healthy and affordable breads, usually to no avail. About half way down the list of ingredients I give up and say " Well, at least there's not any High Fructose Corn Syrup in here." even if I have no idea what the last 10 ingredients are. I have found 2 excellent bread recipes that I stick to when I have the ~~courage~~ time and patience to make bread. I don't know what my hang up is..... previous life baking disaster maybe? Luckily, I do have my trusty 'Go To' sandwich bread recipe which is super easy is this Honey Oat Bread I've made this rustic Rosemary Filone Bread many times as the perfect accompaniment to soups or panini's and this Cinnamon Spice Bread is one of our all time favorites and perfect for Fall.

Make sure to check out these simple bread recipes and please keep in mind that I've been making them for so long that they were some of the very first recipes I posted here on Simply Healthy Family so the pictures leave much to be desired. I must retake some decent ones.... some day.

There. Disclaimer complete. Onto my latest 'Go To' bread find. Super simple and amazing Rosemary Flat bread. These flat breads take all of about 20 minutes total to make and are perfect as individual pizzas, to serve with a chopped salad such as my this one, which is why I started the search for the perfect flat bread in the first place.

I am submitting this recipe to Whole Foods Market Fairfield Cooking for their 'Best Parmesan' recipe.

I would be ever so grateful if you would stop by and Tweet or share my recipe. The voting on the top 2 finalists starts next week. Thanks again for all of your support!

So, my search for a quick and delicious flat bread recipe that would come out slightly crispy and 'rustic' led me to this recipe on Smitten Kitchen which was originally from July 2008 Gourmet magazine, can't go wrong there. I adapted it by using less oil in the dough, more rosemary and instead of brushing them with more oil I used a roasted garlic spread then made it into a pizza by sprinkling with Parmesan and sliced veggies. That's it. Simple.

I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them or serve them with?

I doubled this recipe.

TIME 20 MINUTES YIELDS 4

You will need:

1 3/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil + 1 teaspoon
3 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water

Preheat oven to 400°F with a baking stone on the middle rack.
Slice the top 1/4 inch off of a head of garlic and drizzle with a teaspoon of olive oil. Place on a baking stone (you will need the pre-heated stone for the pizzas). Roast the garlic for about 20 minutes, remove from heat and let cool so you can handle it.

Meanwhile....
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) onto a lightly floured work surface into 8 inch rounds (shape can be rustic; dough should be thin).

Using your fingers, gently pop the cloves of garlic out of the skin and put into a small food processor. Add a dash of salt and a bit more oil if needed. Pulse until smooth. Using a brush, spread garlic onto flat breads. Sprinkle with freshly grated parmesan cheese and top with thinly sliced tomatoes and zucchini.
Slide pizzas onto preheated baking stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer pizzas to a rack to cool.

Mix your 3 dry ingredients and chopped rosemary in a medium bowl.

Add water and oil and stir

Divide into 4 equal size pieces and flatten out with your hand then a rolling pin.

Mean while, you will want to roast your garlic. Simple cut off a bit of the top,
drizzle a tiny bit of olive oil onto exposed garlic head and put onto a baking sheet and
into a preheated oven at 400F for about 20 minutes.

Voila! Deliciously sweet roasted garlic.

Put into a small food processor {I love my new manual one from P.C.}
Drizzle about a teaspoon of olive oil and a dash of sea salt into processor and pulse till blended.
You can never, EVER have to much garlic IMHO.

Brush the tops of each flat bread with your garlic spread

Sprinkle with shredded Parmesan and keep an eye out for sneaky baby fingers!
Top with your veggies of choice and bake as directed above.

Bon Apetite!

I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them

or serve them with?

Arm Up Your Natural Defenses

2011-10-13T16:40:00.001-07:00

Got the Sniffles, Allergies or Sinus Infection?

Some people say that the beginning of cold and flu season starts at the beginning of Winter. Health professionals will tell you that March is is the real flu season. I say it starts the first week of school and lasts until school lets out for the summer break!

With four kids in our home, someone always the sniffles or a cough. I'm here to save you a ton of grief not to mention Kleenex!

Colds and the flu are caused by a virus. There are many different strains of the influenza virus' making it difficult to prevent by getting a flu shot IMO. New strains of influenza viruses appear and replace older strains. This process occurs through antigenic drift. When a new strain of human influenza virus emerges, antibody protection that may have developed after infection or vaccination with an older strain may not provide protection against the new strain. I can obviously not tell you whether or not you should get a flu shot, that's a personal choice based on several factors. I personally don't get one and neither do my children. I prefer first and foremost to use prophylactic (preventative) measures such as healthy eating ( lots and lots of fresh, raw veggies, fruits and plenty of water) and being very active.

When one of us does get sick it is almost always very mild and very short-lived. I use these wonderful ALL NATURAL products which have more than proven themselves to me over the years and honestly, I don't know how I ever lived without them! They are easy to find at grocers such as Sprouts and Whole Foods etc. and there are health and naturopathic stores popping up everywhere these days with friendly knowledgeable staff there to help you.

1. Wellness Herbal Resistance Liquid: with Echinacea, Goldenseal & Yin Chiao complex for a super dose of Immune system support. Put a small droper full directly under tongue or mix in a small amount of water or juice.

2. Elderberry: I LOVE this stuff! It is amazing how quickly this makes us feel better when we have a bad cold! I can't say enough about this wonderful herb, just make sure you click on the link for more info! and then run out and buy some before your next cold!

3. Tei-Fu Essential Oil: This little bottle is gonna be your best friend the next time you have a stuffy nose or sinus problems. It contains pure essential oils from wintergreen, camphor, menthol and has safflower oil for skin conditioning. It smells a little like 'Vapor Rub' but much much better. Put a few drops behind your ear for immediate relief of congestion!

4. Tea Tree Oil: I use this stuff ALL the time for so many things. It is readily available at Walgreen's, Walmart and many other places.
Tea Tree Oil is a natural antiseptic, antibacterial, fungicide and germicide. Many people use tea tree oil for: athletes foot, cold and flu relief, oral thrush, cancar sores, cold sores, ringworm, candida, head lice, gum problems, mosquito bites, bug repellent, cockroaches, deter flees, mouth ulcers, herpes, cuts, abrasions, after shave, sunburn,anorectal or vaginal yeast infections, unwanted body odors, acne, toe nail infections, and many other uses.

5. Last but not least, lets not forget about the Neti Pot!: You can find these at Walgreen's!
Many people myself included, with sinus symptoms from bacterial infections, allergies, and environmental irritants have turned to the Neti pot or other nasal irrigation devices, claiming that these devices alleviate congestion, facial pain and pressure, and reduce the need for antibiotics and nasal sprays. Research backs up these claims, finding that nasal irrigation can be an effective way to relieve sinus symptoms when used along with standard sinus treatments.

I have suffered from allergies my entire life and also sinus infections. They are horrible and I can tell you, drugs not only don't work but cause so many other harmful problems in your body! Did you know that when you have a " stuffed up" nose and can't get anything out from blowing, it is from irritation and inflammation of the delicate mucous membrane lining of the interior of your nose? Usually, decongestants won't solve this, In comes the neti pot! It washes out and soothes your nasal passage w a gentle saline solution.

What are you doing to prevent getting sick this year?

Do you take any supplements or use any herbs or other 'Natural'

medicines?

Sopa de Almejas {Clam Soup}

2011-10-08T11:46:00.000-07:00

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.

I made this soup because I had a bunch of clams left over from my gigantic can of clams I bought from Costco to make this Clam Pasta with White Sauce. I didn't want to make a heavy clam chowder but I was craving a nice, hot soup. So I looked around in my pantry to see what I could come up with and found some Pomi diced tomatoes, potatoes, onion, celery and cilantro. We love Mexican food around here so I thought, why not a Mexican Clam Soup? Who says clams are only in thick chowders or Italian style dishes like Paella or Clams in Tomato and Wine broth..... oh, now I'm wanting those too.

Thanks to the addition of the potatoes, this was filling enough to be a main course for a light meal. Serve with some crusty bread for soaking up the wonderful juices if you would like.

recipe slightly adapted from Camino Florido

TIME 30 MINUTES SERVES 6

Ingredients:

2 lbs. canned clams save the liquid since it will add more flavor to your soup
3 cups of potatoes cut in small cubes
2 cups of chopped celery
¾ of cup of chopped onion
4 Anchovy fillets (for more flavor and Omega-3's)
6 cups of seafood broth (I just used the juice from the clams and then about 2 cups of *home made chicken broth I had frozen)
1/2 cup of finely chopped parsley
1/2 cup cilantro, finely chopped
2 cloves of garlic minced
3 tablespoons of olive oil
1 tsp cayenne pepper or chili flakes
Salt and pepper at taste
1 lemon, juiced

Preparation:

Heat a large pot and add the olive oil, fry the onion and celery, when the onion is transparent, add the garlic and anchovies. Integrate the potatoes and fry for a couple of minutes stirring continuously. Pour in the broth and clam juice. Add the clams and let it simmer covered with the lid on for 15 minutes, or until the potatoes are done yet still firm. Add cayenne, salt and pepper at taste, Add the parsley and the lemon juice. Serve immediately.

* home made chicken broth is not only tastier and healthier than the canned and boxed varieties, but it is a bit milder so it won't overwhelm your seafood dishes with chicken flavour.

Camping with 4 Kids: The Highlights....

2011-10-01T19:26:00.001-07:00

I love camping. Love the fresh air. Love nature. Love camp fires, star gazing and sleeping outdoors. I even love the minimalist, don't have to prim and primp or do your hair and shave your legs part of camping. I used to camp all the time with my family growing up and with friends in my early 20's. Of course when I was a kid, I had no idea the amount of work my parents did to make camping an enjoyable experience for us kids and in my 20's I simply grabbed a backpack and a sleeping roll and was on my way. If we caught a fish, we ate. If not, cheese cubes and beer for dinner it was.

So when my husband, my dear, sweet, loving husband asked me why we never go camping anymore I finished changing the babies diaper, yelled over the 2 boys who were squabbling and screaming underneath my feet and asked my teenager to finish his up his latest retort quickly so I could answer him.

'It's just so much work with 4 kids!'

After deciding that we would make the best of it and just go so the kids could have fun and get dirty and experience all that the great outdoors has to offer we immediately realized that we didn't have any camping gear. By this I mean that the last time we went camping was like 3 kids ago so we needed bigger everything and more of it.

Several hundred dollars later we left Cabellas armed with our new 3 room tent, camp stove, flashlights and first aid kits. We were good to go.

Wait. How the heck are we going to fit all of this ~~crap~~ gear along with 4 kids in 3 car seats and a 6 foot tall teenager into our car? Hmmmm, guess we should have thought of that.

A few hours later and some very creative, errr packing by Jim we crossed our fingers and pulled out of the drive way.

Arrived at Starbucks and then we were on our way.....

Until about 20 minutes later when we realized that we forgot to pack wipies for the baby and the road trip snacks for the kids were packed on the very bottom of all of our gear. Pit stop at the New River Snack and Go and we were on our way. Again.

Notice how sweet, understanding and tolerant Britton is about the whole 'Being shoved into the

back seat with Jack, a birthday present and a watermelon.'

Just a short time later we arrived at the camp spot on near the Mogollon Rim. We were excited to get there because it was a family reunion of sorts and lots of our cousins were going to be there to play with.

For the next 2 days, we set up camp. And by 'we' I mean Jim.

While I did other necessary things that all campers do like having a fingernail painting party.

Every respectable teenage girl camper packs a bucket of fingernail polish.

Mona's very first finger nail painting experience. See, I told ya, camping is great!

We also played some camping games like:

'Marshmellow Toss'

Which our team totally ROCKED! Go TEAM 4!

But Britton, Alec and Ben won . ;)

and "Cup Stacking'

Go Olivia!

and 'Bubble Gum Blowing'

Now that's a bubble! Go JoAnna!

But the best part of all was sitting outside and laughing with family. Telling stories

and playing with our cousins.

How many kids can fit on daddy's lap in a cheap-o camp chair?

Waking up to a camp fire breakfast in the fresh air listing to the birds chirping and happy

kids was one of my favorite parts of the trip.

Jack, Nolan and Mona eating breakfast.

We also celebrated Nolan's 5th birthday while we were there. He opened all of his new Star Wars toys in front of about 30 family members singing him Happy Birthday! Fun, fun, FUN!

The first night was freezing cold and pretty miserable. I'm not sure who had a worse night with it all, Rachel and Jim and also Aaron and Joanna in the tents next to us with sick babies, Jim sleeping on the rock hard, cold ground or Mona and I on the deflating mattress which was soaked in pee.

Dad came through in his usual style by assuring us that his night was just as miserable because his air conditioning in his brand new 5th wheel kept going up and down an entire degree so he had to kick on and off his down comforter and that his new Sleep Number mattress was on the fritz and was off by a number. He also drank to much diet coke from his refrigerator while watching a late night movie on his flat screen and had to wake up in the middle of the night and walk 5 feet in his slippers to go to the bathroom.

None of us were impressed. At all. ;)

Dad.

The highlight of the camping trip was waking up to this holy vision.

Alec, adorning his Hugh Hefner robe and slippers with his hot cocoa in hand.

Thanks for that Alec. We all needed a good laugh.

Bubble and Squeek: Brussels, Leeks and Ham

2011-09-29T13:10:00.000-07:00

Don't let leftovers get you down. Make this quick and delicious potato dish and they'll never know it was from stuff you already had in your fridge. They'll also never know it's healthy, brussel sprouts are hiding in this flavorful comfort food.

Bubble and Squeak, in it's varying forms is the name for fried left-over vegetables from Sunday lunch. Traditionally, it would be eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe it is simply a way of using up whatever you have left from dinner. The main ingredient is mashed potatoes which is the 'glue' holding all of the other veggies together and often, but not always cabbage.

In Ireland, it is known as Colcannon and is made from mashed potatoes, cabbage or Kale and onion and similar to Bubble and Squeak as is Rumbled Thumps in Scotland.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period of hardship and when most foods were rationed. The name comes from the bubble and squeak sounds that are made as the vegetables cook.

PREP TIME   15 MINUTES
COOK TIME    30 MINUTES
SERVES    4

BUBBLE AND SQUEAK

1 1/2 lbs (750 g) floury potatoes
1/2 cup(125 ml/4fl oz) milk
3 oz (90 g) butter
14 oz.(450g) any combination of chopped or shredded green vegetables
{cabbage, leek, brussel sprouts, kale, spinach}
4 oz (110 g) bacon or ham
1/2 cup (125 ml) Gruyere cheese, shredded
salt and cracked pepper to taste (I use French Grey Sea Salt)

Cut the potatoes into even-sized pieces and put them in a pan of cold water. Bring to a boil. Lower heat and simmer until tender, about 8-10 minutes, do not boil or the potatoes may break up and absorb water before they cook through. Drain thoroughly.

Heat the milk in a pan. Add potatoes and half of the butter then mash with a fork until the mixture is smooth. Melt half of the remaining butter in a large, heavy-based pan with a handle suitable for using in an oven. Cook the ham or bacon until just done. Add the green vegetables (I used brussels and white & light green part of leeks this time) and cook until they are just tender and cooked through. Add them to the potato and mix together with cheese. Season to taste with salt and cracked pepper.

Melt remaining butter (yup, more butter) in pan and spoon in the potato mixture, smoothing off the top. Cook until the bottom is browned and crispy. Remove pan from the heat and place it under a preheated oven at 450 degrees F. Cook until the top is golden browned, about 12 minutes.

Delicious served with a salad or an accompaniment to poached eggs.

Wash brussel sprouts under cool water. Pat dry.

I threw them in my food processor and shredded them.

Brown the brussels and leeks over med-high heat in butter or a high-smoke point oil like grape seed.

Cube potatoes into small pieces and place in salted, cool water into a shallow pan.

Bring to a gentle boil for 8-10 minutes. Drain.

Now listen, these photos are from 2 different times I made this dish.
The 1st time I mixed all my ingredients in a bowl and then placed them back into the shallow pan and reheated it on the stove and then placed it right into the preheated oven to brown on top.

The 2nd time I used a casserole dish. Not sure why, maybe because I thought it would be prettier. I suggest using the same pan for everything if you have one that is oven proof. Cook your potatoes first, drain and set aside, then brown veggies. Then bake {just follow the recipe above}

Bon Appetite!

This post is linked to:

For the Kids Friday's

Every Day Learning Opportunities

2011-09-25T13:50:00.000-07:00

You don't have to be a home schooling mom to take the opportunity to teach your children new and fun things every day. You don't even need to buy lesson planners, organizers or work books. In fact, I've found that spur of the moment learning opportunities from things found around your home or neighborhood are often some of the best and most fun ways for kids to learn and grow.

When we drive around town doing every day errands we play different games by me asking the kids questions about they're 'town'. When we pass a field or farm I ask them what they think is growing there or what animals live there and what they provide for us; minerals, vitamins, energy, healthy bodies etc. We also talk about what makes plants grow: soil, air, sunshine, water and of course tractors! And in contrast, we talk about what things do not grow on a farm: candy, soda pop and cookies and why they are bad for us. I let the kids do their own brainstorming, helping them out a little when my 5 year old names things like hot dogs and potato chips that he thinks grow on a farm.

On Sunday mornings when my husband and I sit down to read the paper {well he reads, I get to cut out coupons, what a deal ;) we take the opportunity again to learn about food and categories. I let the boys, age 5 and 6 cut out things that we 'need' at the store and then put them in their proper categories; dairy, meat, vegetables, fruit, and junk food. This provides another opportunity to talk about healthy food choices and why certain foods are in each category. The boys love this because they are helping mommy with the house hold chores and I love it that it is Fun Learning.

When the kids run out of food to cut out they have fun cutting out toys that they think each other would like or a lawn mower or tent for daddy and curtains and pots and pans for mommy (when did I start wanting those things over clothes and jewelry? sighhhh)

Now, if only I could actually read the paper and finish my cup of coffee before noon. Someday.

Sometimes we save the pictures they clip out and the next day we use glue sticks to make an alphabet book.

The kids write each letter of the alphabet on pieces of paper and glue the pictures onto the correct page depending on the letter they start with.

Not only is this a free project but it keeps them busy for like 30 whole minutes!

What we've learned:

Organizing

Letters and Sounds

Fine Motor Skills

Nutrition & Food Groups

How things Grow

Money/Math

Teamwork

What are some things you do with your kids to promote learning?

This post is linked to:
Sun Scholars

Prelude to Fall: Great DIY Ideas and Photography

2011-09-16T18:03:00.000-07:00

Living in the desert, it's really hard to get your fall fix on. So I have to live vicariously throughout the Internet, pinterest and my friend Becky whom I try to visit in Indiana during the fall months. The fact that it stays in the 90's for most of the fall season around here does not stop me from my obsession with boots, jackets and big chunky scarves. I make excuses to go out in the cooler evenings just so I can wear them without looking quite so ridiculous. I nearly jumped out of my seat when I saw that one of my favorite bands, Calexico is coming to Flagstaff and Prescott in October where it is much, much cooler than here in Phoenix.

I'm already packing.

These are some of my favorite fall photos and projects I've been collecting from all over the web. What did I do before Pinterest?
Are you already on Pinterest? Follow me here.
Want to get in on the action? I'll send you an invite. Their rules. Not mine.

My 2 year old daughter just saw this picture and said "Ooooooooo Ooooooo, Pretttttyyyyy!"

Great. Now I have to buy this... or learn how to be creative.

Prettiest Scarecrow ever from here

decorating the house inside and out with fun toys

I bought these cute WICKED blocks from here

FUN!

easy shrunken heads tutorial found here.

Halloween parties in the cool crisp air.

cute witches broom party favor bags here.

i just love cool kids places like this. so do my kids. photo found here.

Lovely orange door and entry from Rusty Blue Bird

Pumpkin Topiary tutorial found at Midnight in the Garden of Evil

for the love of Granny bags. photo found here

Time for a cup of home made

cider, boots and falling leaves

Pottery Barn gets it right every time. i love this.

Pumpkins, jack-o-lanterns and hayrides.

i love everything about this photo. The gorgeous jack-o-lanterns

the cool old tree. The solitude of the landscape.

You can actually feel the chill in the air can't you?

My friends, What are you excited for about FALL?

Share your ideas and traditions with us.

Lazy Black Berry-Peach 'Pie'

2011-09-14T10:26:00.000-07:00

It pains me to finally get around to posting this recipe at the very end of summer. I hope it doesn't get skipped over by people who are over seeing peach recipes. My mom made this for us a couple of times while she was living here with us and I've made it twice with the intent of getting some great pic's of the finished product so I can share it with all of you. Unfortunately, this is one of those recipes that doesn't last long enough for me to set it on the counter and take pictures of it.

I could blame it completely on my 4 hungry children but in all honesty, the smell is just so divine that I can't help but scoop out seeping hot spoonfuls of freshly baked peaches and oozy blackberries into my dish as soon as it's out of the oven.

My mom's recipe calls this "Lazy Peach Pie" but it's really more of a cobbler I think. Whatever you call it, the preparation is so crazy simple that even I don't mind baking it for a last minute delicious dessert. Even though peaches are a summer fruit, you can really stick to the theme of being 'Lazy' and buy frozen or even canned peaches to throw into this pie during the Fall and Winter months. I can just picture cuddling in a thick quilt with a piping hot bowl of this pie with a bit of cream poured over top.

Making the batter is as simple as 1...2....3.

Then, fold in your peaches be they fresh, frozen or canned.

Pour into your baking dish.

Sprinkle some black berries over the top. I had about twice this much before a very curious 2 year old grabbed the cup of berries sitting on the counter and dumped half of them on the floor.

Sabotage I tell you!

Bake for 45 minutes and enjoy the smell.

RECIPE FOR LAZY BLACK BERRY-PEACH PIE

SERVES 6 TIME 1 HOUR

You Will Need:

1/2 cup butter, softened
1 cup turbinado (raw) sugar
1 cup flour, preferably white, whole wheat
2 tsp baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon real vanilla
1 cup milk
2 cups fruit

Directions:

Cream butter and sugar. Sift together dry ingredients, add alternately with milk to butter mixture.
Fold in fruit. Pour into baking dish. Top with berries.
Bake at 375F deg. for 45 minutes until a toothpick comes out clean.
Scoop into bowls and pour a bit of cream over top if you wish.

Black Bean, Jicama and Shrimp Tostadas with Avocado Creme and a Highlight on Jicama

2011-09-09T11:07:00.000-07:00

Loving Mexican food is a no brainer. Especially if you grow up in Southern Arizona like I have and have lived and known what really authentic Mexican food truly is. I haven't found a Mexican restaurant yet that I can even tolerate. Growing up with friends who's mother's and grandmother's make home made tortillas, tamales and carnitas on a nightly routine led me to become some what of a snob regarding the complex flavors of the spices, salsas and condiments that accompany my favorite cuisine.

So when I ask most people what their favorite thing about Mexican food is, most people will say 'Cheese of course!'. I'm not arguing, but I have to say that IMHO most 'American' type cheeses smother the many flavors of good Mexican food and leave me with nothing but a heavy tummy and a greasy after taste. Not so appetizing.

Now, when I tell people that my favorite part of Mexican food, other than the spices of course, are the condiments such as cilantro, radish and jicama, I usually get a raised, questioning eyebrow at the least or a very distrusting smirk.

We've all had tacos in some varying form, right? The next time you make tacos, enchiladas or tostados try adding some chopped jicama or sliced radishes. I promise you that they add a whole new level to the dish. I recently ~~stormed out~~ pouted like a toddler when we stopped at a small Mexican restaurant to grab some Posole' and they informed me that they were out of radish! The nerve!

Spot Light on Jicama [hee-kuh-muh, hik-uh-muh]

What is Jicama?

Actually part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

"Bigger is not always better"

Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.

How to prepare Jicama:

Carefully peel off the tough outer skin with a paring knife. Use the soft, sweet, juicy flesh of jicama in salads, salsas, sandwiches or along with your other favorite veggies as a healthy snack.

My kids love it!

Jicama 'fries'

Recipe for Shrimp Tostadas

Ingredients:

1 can black beans, drained and rinsed

2 cups baby shrimp

1/2 of a red bell pepper, finely chopped

1/4 yellow onion, minced

1/4 cup cilantro, chopped

1 cup jicama, peeled and diced

1/2 jalapeno, minced

juice of 1 lime

salt, cumin and chili powder to taste

Tostado shells

2 Avocados

1 heaping spoonful light sour cream

dash of salt

squeeze of lime juice

To Prepare:

In a large bowl combine shrimp, beans, jicama, red bell pepper, jalapeno, onion and

cilantro. Squeeze in lime juice, add spices. Toss to combine. Make avocado creme

by mashing avocado with sour cream, salt and a squeeze of lime juice.

Serve on crispy tostado shells.

Simple Corn Cakes with Zucchini-Tomato Salsa

2011-09-01T10:35:00.000-07:00

This is one favorite summer recipes. It's quick, easy and very versatile. It's a twist on pancakes and can easily be made into a complete meal by adding salmon or crab meat into the batter. For a more indulgent cake you can simply add shredded cheese. You can add peppers, onions and cilantro to turn them into Mexican corn cakes and serve with black beans or as I do during the summer months, top them with a simple zucchini-tomato and black eyed pea salsa.

You Will Need:

2-4 Tbsp vegetable or grape seed oil {can substitute w real butter}
corn cut off of 3 ears or 2 cups frozen corn
2 eggs, lightly beaten
1 c corn meal
5 Tbsp milk
2 Tbsp honey
salt and pepper to taste

Make the batter by whisking together eggs, corn meal, milk, corn kernels, sugar and a dash of salt & pepper. Add oil the bottom of the hot pan. Fry cakes in batches as you would pancakes, about 2 minutes on each side. Set aside.

For the Salsa:

4-5 Roma tomatoes
2 zucchini
1 can of black eyed peas, drained and rinsed
1/4 cup red onion finely diced
2 tablespoons fresh Basil
1-2 tablespoons lime juice
1/2 tablespoon EVOO
salt and pepper to taste

Optional:
Jalapeno pepper, minced

Toss all ingredients in a bowl to combine. Serve on top of Corn Cakes.

Home Made Gold Fish Crackers

2011-08-15T14:24:00.000-07:00

So sometimes every day average, totally normal people sit around all day long and think about making goldfish crackers from scratch. It happens all the time. These same people stay up night after night dreaming about where to find the perfect goldfish cookie cutter. How cute it will be and how much ~~they~~ their children will love and appreciate the cuter and healthier version of goldfish crackers. So then, it goes without saying that taking 200 pictures of the gold fish cracker making process and the finished project is not only a given but absolutely mandatory. Normal behavior. Right?

This is really so simple {I should stop saying that since that's really pretty much the point of this blog} I know it's ever so tempting to pick up a big box of goldfish crackers for an easy 'Go To' snack for your kids. But it's really just not healthy. Period. All of those processed foods, dyes and preservatives add up in a BIG way. For the most part we eat a variety of fruits and veggies and a lesser amount of nuts and cheeses for easy snacks around here. Simple, no box required. I occasionally make simple, home made snacks like these Cheddar-Sweet Potato crackers just to mix things up.

This is a 'sneaky' way to get whole grains and veggies (vitamins) into your and your children's daily
diet. These are cute and fun to put into lunch bags and my kids love them. I think you will too.

Cut them into any shape you want or make as cheesy bread sticks!

I've found that using a pointed pie server is easiest to transfer cookies and crackers to the baking sheet.

Tip:

Buy a big block of cheese and grate it yourself. It takes just a few seconds with a food processor

and you'll save a ton of money.

You will need

These are soft and poofy and cheesy and adorable all at the same time.

Sweet Potato- Cheddar Crackers

You Will Need:

1 1/2 cups mashed sweet potato (about 2 medium)

3/4 cup grated Parmesan cheese (I used freshly grated but you could use the good ol canned variety)

1 cup extra sharp cheddar cheese, shredded (or any other cheese you like)

1/4 cup softened butter (NOT melted)

1 1/2 cups Whole Wheat flour (I use unbleached, white whole wheat flour)

1 teaspoon salt

1 teaspoon Turmeric (optional)

1/4 cup half-and-half or whole milk

Directions:

Boil a whole sweet potato for 40-50 minutes until easily pierced with a fork. Drain water and remove skin with a fork or tongs. Keeping the skin on while cooking retains vitamins. Mash with a potato masher or in a blender till smooth.

Preheat oven to 350°F. Combine the cheese, butter, sweet potato puree, flour, and salt in a stand mixer.

Mix on a medium speed until the mixture forms a sandy consistency. Add the half-and-half and knead into a ball. Do not over knead. On a lightly floured surface roll the dough into a rectangle that is 1/8-inch thick. Cut out crackers into desired shape.

Gently transfer the strips to a parchment paper lined cookie sheet with a 1/4-inch between them.

Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and transfer to a cooling rack to cool.

Store in a covered container in a cool place. Dough will freeze well so make extra. ;)

NOTE: I found that my crackers took about 20 minutes to cook for some reason. Just check them regularly and remove from oven when they just barely start to brown around the edges. Transfer immediately to a wire rack so they don't get soggy.

What's your favorite "Go To" snack?

This post is linked to:

Tasty Tuesday's

What's Cooking Wednesday's

Meatless Monday's

For the Kids Friday's