Family Foodies

The Ultimate Summer Coffee Coolers

Debbie Taylor — Thu, 09 Jul 2009 05:00:42 +0000

Kelly’s challenge for my last week of internship is to write the Best Post of My Life. No pressure.

Of course, I can’t end my internship at Family Foodies without a Big Coffee Blowout!!! Being one of Kelly’s Blog Interns has been as exciting as I expected, but profoundly more rewarding than I imagined. And much of my work here was indeed fueled by regular consumption of coffee.

So in honor of my “graduation” it behooves me to share what I consider to be the Ultimate Summer Coffee Coolers… Coffee recipes YOU can make at home to cool off a hot summer day.

It’s my 21-gun, er recipe, salute to coffee!

Creamy Beverages

Coffee Coke Float – like they used to make at soda shops…
Coffee Banana Smoothie
Spiced Iced Coffee
Frappe Coffee Recipe
Iced Cinnamon Honey Latte
Coffee Punch
Exotic Island Coconut Freeze
Thai Iced Coffee

Cool Desserts

Chillers with a Kick

Javatini
Sassy Soda
Coffee Cocktail 2-007 (that’s Bond – James Bond. Shaken, not stirred)
Iced Mexican Chocolate liqueur
Tiramisu (coffee? dessert? kicker? It’s a 3 in 1!)

So there you have it – a list of Ultimate Summer Coffee Coolers. They oughta get you through the rest of the summer – and help you stay chilled out, too!

Which one sounds like your favorite?

photo credit: Yume Photo ~?????~

Get Them While You Can

Debbie Taylor — Sun, 05 Jul 2009 04:00:57 +0000

I’m very happy to have a guest post from Janet Machowicz of Meatless Mama. Janet and I met through Foodbuzz, and I have found some great recipes from her website! Janet is married and mother to four children, one of whom survived cancer. She shares her interest in good nutrition and healthy eating through her blog, and now she is sharing with us!

I am so excited to be guest posting here at Family Foodies, and I want to thank Debbie for this opportunity!

Cherries are my favorite fruit and they are only available for a short time. Cherry season runs from June through early July.

Loaded with vitamin c, boron, antioxidants and fiber, cherries have been found to reduce arthritis and gout pain, and help to prevent heart disease and cancer. Most importantly – they taste good!

I believe eating a mainly whole foods plant-based diet is the key to good health. I also believe that healthy food must taste good or no one will eat it.

When choosing sweet bing cherries, pick firm, dark-nearly black, unblemished fruit, preferably with stems still attached. Red bing cherries are not ripe and will be tart. Once picked cherries will not ripen further. Store in the fridge and use within a day or two.

If you can resist eating them all, wash, dry, pit, and freeze in Ziploc bags for long term storage. Cherries are quite versatile. Aside from eating out of hand, they are great in salad and salsa – these recipes can be found on my
blog – and also in smoothies and chocolate cherry bread pudding. I am sharing these recipes here. I hope you enjoy them as much as I do.

Hurry and get them while you can, it’s a whole year till cherry season comes around again!

Cherry Almond Smoothie

In blender combine:
1 ¼ c. pitted sweet bing cherries
2 very ripe bananas
Juice of ½ a lemon
3 T. vanilla yogurt
½ tsp. almond extract
4 ice cubes

Puree till smooth. Makes 2.

Chocolate Cherry Bread Pudding

Ingredients:
2 c. skim milk
¼ c. butter
2eggs
¾ c. sugar
¼ tsp. cinnamon
¼ tsp. sea salt
6 slices whole grain bread, cut into cubes
½ c. pitted sweet bing cherries
½ c. dark chocolate chips

Preheat oven to 350. In medium saucepan heat milk and butter till butter is melted and mixture is hot. In large bowl combine eggs, sugar, cinnamon, sea salt. Stir in bread cubes, chocolate chips and cherries. Pour in milk mixture, stir, then pour all into a 1 ½ qt. casserole. Place casserole in a pan on oven rack, then pour hot water into the pan about 1′ deep. Bake 45-50 min. till a knife inserted 1′ from edge comes out clean. Serve warm.

Janet – thanks for sharing these delicious and nutritious recipes (please excuse me while I wipe the drool off my desk…)

Scrumptious Foodie Link Love

Debbie Taylor — Sat, 04 Jul 2009 11:25:31 +0000

Happy July 4th to all you Foodies out there!

photo credit: eschipul

Hopefully you don’t need any last minute July 4th menu ideas – but if you do, be sure to check out this Family Foodies post from earlier this week.

Unintentionally, it seems like there is a theme to the link love shown here – and this week, Strawberries seem to be in focus!

Something pretty amazing happens when you combine Balsamic vinegar with the sweetness of strawberries! Savory Sweet Life suggested this Easy Balsamic Strawberry Sauce and No-Pectin Balsamic Strawberry Jam.

Two versions of Strawberry Scones highlighted the foodie world this week. Fresh strawberries in light scones? Mmmm – sounds great. Tea and Scones suggests these Strawberry Scones; goodlife {eats} showcases Strawberry Scones with Honey Milk Glaze.

Combine one of these scone recipes with the Balsamic Strawberry Jam and you just might face Strawberry Overload! If that doesn’t scare you, then you should visit Strawberry-Recipes.com. I highly recommend you try Chilled Strawberry soup at least once in your life. Chilled soup may seem odd, but on a hot summer day it can be both cooling and satisfying.

Strawberries weren’t really the only thing online this week.

It was a fun trip down memory lane reading the Easy Bake Oven Cake Mix post at Nagle5 News! Yes indeed, my first foray into foodie world started at my little Easy Bake Oven. It was my favorite Christmas present. And my brothers’ too!

This Apple and Onion Cheddar Burger from The Recipe Finder might spice up your cookout. There is something so complementary about apples and onions (kinda like strawberries and balsamic vinegar)…

Coleslaw is a popular summer side dish, and this Blue Cheese Coleslaw from Schweet ‘N Savory might make the perfect addition to your favorite burger recipe.

Whatever you do this holiday, I wish you good memories and great food today!

Kitchen Herbs 101 – Conclusion

Debbie Taylor — Fri, 03 Jul 2009 03:48:15 +0000

In my previous post I introduced some information about herbs that are useful in your kitchen, and maybe your medicine cabinet. Hopefully the information was something you could consider more seriously and maybe even this summer you could add some herbs in pots to your back yard or patio.

Not all physicians scoff at the use of herbs in good health, and more and more physicians are willing to consider the benefits of using herbs on a regular basis to supplement good health. Just remember – if you have any medical condition that is being monitored by a physician or are using prescription medication – always consult your physician before using any herbs on a regular basis.

For my back yard garden this year, I’ve got the following herbs growing: fennel, lemon balm, rosemary, thyme, and peppermint. I’m not a fan of spearmint but oh how refreshing is the taste of fresh peppermint. And it’s easy-peasy to grow. As a matter of fact, most of the mint herbs will take over where they’re planted, so you may want to keep yours corralled in pots.

On with the herbs…

Parsley (Petroselinum crispum). That little sprig of green decoration on your plate is not just for looks, you know. Parsley can tone down the overpowering effects of garlic or onion breath, but also settles the stomach and can be taken in tea for its diuretic effect.

Red Clover (Trifolium pretense). Again, this is one of those herbs that is often seen as an offensive weed. However, not only can the flowers be added to salad, the leaves and flowers can be used in teas as a relief for PMS! This particular herb has an estrogen-like quality, so it can’t just be grown, harvested, and used without proper instruction, and it should not be consumed by pregnant or nursing women for this reason. However, visit your local health food store and ask about Red Clover tea and see what you can find.

Strawberry (Fragraria vesca). Yep – this can be classified as an herb of sorts. It provides both culinary and medicinal use, and because it is so common, I could not leave it out! Besides its lovely taste and antioxidants, strawberry leaf tea can be taken as a remedy for stomach irritation.

Tea (Camellia sinensis). Ahhh – one of the best things growing on God’s green earth. The varieties and uses of tea are practically endless. Antioxidants. Tannins. Caffeine! White, Red, Green, Herbal, Flowering, or Black – tea has much to offer in the way of quenching thirst, as well as offering medicinal and cosmetic benefits. Cooled tea bags on puffy eyes works wonders. Hot black tea sipped slowly can quell nausea. If you aren’t a tea drinker, I really must ask – why not?

Watercress (Nasturtium officinale). Chock full of vitamins and minerals, this is often eaten in sandwiches with afternoon tea, but can be added to tossed salads and soups as well. Medicinally, it’s been used to treat stuffy noses and sore throats, but more recent research suggests it may have a preventive effect with throat and lung cancers, too.

Herbs are endless in their uses – both ancient and modern. Growing your own herbs for use in your kitchen, or for simple home remedies can be fun and enjoyable. There are so many herbal recipes available now, whether you want to spice up your next meal – or your next bath – herbs have so much to offer.

I have some personal recommendations for resources that I’d like to share with you. They have given me a lot of information about herbs and herbalism, and are resources I return to over and over again:

Mountain Rose Herbs – Your online resource for purchasing seeds, dried herbs, teas, and so much more. This company focuses on education, organic and fair-trade products, and has some of THE best pricing available anywhere for herbs, spices, coconut oil and beyond.

If you’d like a simple book for using herbs, this is not only useful and educational, but really fun to read. Rosemary Gladstar’s Herbal Recipes for Vibrant Health is both whimsical and yet serious in the application of herbs. From health to beauty products – this book is a nice addition to your bookshelf if you want to use herbs outside your kitchen!

Finally, what I consider to be MY herb bible! The Complete Illustrated Book of Herbs gives tremendous information on growing, harvesting, storing and using herbs. Because it is illustrated, it helps with identification of herbs, and provides information about toxicity, usable parts, and more. If you want to use herbs in a more serious way, I highly recommend this book for you!
photo credit: shimelle

Kitchen Herbs 101 – Introduction

Debbie Taylor — Thu, 02 Jul 2009 03:09:12 +0000

Growing herbs is pretty easy, and doesn’t usually require a green thumb. As
a matter of fact, if you do any gardening at all, you are probably pulling weeds – which often enough, are actually herbs!

Herbs have been used in both kitchen and medicine cabinets for centuries, and many cooks find the addition of herbs in cooking adds flavor and nutrition at the same time.

Herbalism – using herbs for medicinal purposes sometimes comes under fire because it is not generally regulated by any government program, and is followed by many people who prefer an alternative means to modern medicine for health and healing.

The funny thing is, modern medicine traces its roots (literally) back to herbalism, and can to this day thank the lowly herb for the introduction of many helpful, and even life-saving, medicines.

So let’s talk about some herbs for use in the kitchen – and some of the ways they may contribute to your health.

Aloe Vera (Aloe barbedensis). Okay, so maybe you don’t want to tear off a leaf and start sucking the juice out – but when you DO get burned while cooking (as I so often do), aloe is gonna be one of the first things you reach for. Cool, soothing relief in the ooze of this plant has been used for centuries. Just don’t overwater.

Basil (Osimum basilicum). Used in a variety of recipes, basil has a distinct flavor and aroma. A common ingredient in pesto sauce, it can be used in teas to offset digestive problems, and is often added as an ingredient for fragrance in body care products.

Cilantro (Coriandrum sativum). Also known as coriander, cilantro is a necessary ingredient for great homemade salsa. Looking something like flat-leafed parsley, cilantro has an almost citrusy taste that adds a real zing. It also has antimicrobial properties, and helps food stay fresher longer.

Dandelion leaf (Taraxacum officinale). Seriously folks – this dreaded “weed” has great nutritional benefits, and its culinary contributions outweigh its appearance in your lawn. Your neighbors may disagree, but maybe you should just try offering one of these dandelion recipes and THEN see how they feel about them! (Really – dandelion fritters are the bomb!)

Fennel (Fennel Capillaceum). This stalky herb with a taste of licorice, is entirely edible from the ground up. Although the seed is commonly used, the stalk can be roasted as a vegetable for your dining pleasure. Medicinally, fennel is a common ingredient in calming digestive upset, and is used in homeopathic treatments for colic.

Lavender (Lavandula). Because the scent is so familiar, people often take it for granted that the aroma is the only value this particular flower has. However, the flowers are often used in soothing teas and tempting baked goods, too. For use in your kitchen, always use organically grown lavender.

Lemon Balm (Melissa officinalis). Its obvious lemon scent attracts bees, making it useful in any garden. Its lemon taste offers a nice kick to homemade lemonade or Lemon Balm Mojitos. Its usefulness for the human nervous system dates back for centuries, and while it is often found in commercially prepared teas designed for relaxation or sleep, it can also be found in extract or capsule form. Easy to grow, easy to use – Lemon Balm may just be a great addition to your next garden experience!

Nettle (Urtica dioica). Commonly known as “Stinging Nettle”, this may seem an odd addition to your kitchen herb collection. Yes, it is necessary to wear gloves while working around or handling nettle, but this article at learningherbs.com explains why nettle is so good for you. And here is a recipe for Nettle Soup that might tempt your tastebuds. Are you brave enough to try it?

So, while there is more to say about herbs (forthcoming in my next post), as always, MODERATION IS KEY. Some of these herbs are generally safe for everyone to use – young and old – but if you are going to grow your own herbs, be sure to consult with herbal experts as to the growing, harvesting, and use of each herb. Herbs often look alike, and the difference can be the difference between life giving and life endangering.

Check out books from your local library, or visit your local co-op or extension office to learn more about growing and using herbs in your kitchen, and your medicine cabinet!

ALWAYS consult a physician if you are using any prescription medication before incorporating herbs into your diet and lifestyle. Herbs may seem harmless enough, but don’t ever assume that if it’s called an “herb” it is safe to consume. Some herbs affect blood pressure, diabetes and other medical conditions that should be monitored by a physician.

So why bother?

Because herbs offer great flavor, nutritional benefits, and when grown in your own back yard or patio, the satisfaction of contributing to the circle of life!

photo credit: vår resa

CBC Comes to an End with the Veggie Queen

Debbie Taylor — Wed, 01 Jul 2009 04:00:31 +0000

In our Cross Blog Conversation, Jill responded to my last questions with her final answers, and provided some great information and links. For anyone new to our Cross Blog Conversation, you should start here at the introduction and my first question to Jill.

Jill Nussinow, a.k.a. The Veggie Queen, responded to my question about meat substitutions and said that although Morningstar products are generally used by people who are starting to go meatless, they also seem to be a bit more processed than she likes. I’ve seen these products readily available, but will consider some of the others she suggested. If I’m going to introduce vegetarian eating to my family, I’d like to do it the right way!

As for using a pressure cooker, Jill suggested visiting her Pressure Cooking Website! She offers more information on a DVD about pressure cooking, and devotes a whole chapter to pressure cooking in her cookbook, Vegetables Get the Royal Treatment. And for the ultimate resource, she offers pressure cookers at her website, too!

This CBC has really been a great experience for me personally, and my family is starting a new habit of eating meatless for at least one dinner each week. I’m going to keep all of Jill’s suggestions and tips in mind as I’m preparing my grocery list and menu plan and try to offer some new things to my family each week. It will be good for all of us to eat more vegetables and healthy grains and proteins, so I’m grateful for this opportunity to have discussed this topic with a pro!

Yobaby! We got a Winner here!

Debbie Taylor — Tue, 30 Jun 2009 20:58:11 +0000

So, the very long awaited announcement for the Stoneyfield Farms Yobaby Pack Giveaway is:

MELITSA!!!

Congratulations to our winner – I’m sending you an email for your contact information so we can get your prize shipped out to you!

Last Minute July 4th Grilling Ideas!

Debbie Taylor — Tue, 30 Jun 2009 05:00:16 +0000

So are you getting your menu and meal preparation together for July 4th? This is one of the best days for family & friends to get together, enjoy great food, and celebrate our nation’s rich history and foundation! But do you have it all together?

Well, here are a few last-minute suggestions that are easy and quick – saving you time when you need it!

How about PIZZA!?!

Oh, but not just any pizza – and certainly not delivery pizza! Not when you can make these in a cinch!

Pillsbury’s Patriotic Cookie Pizza is a breeze to make – and with fresh berries, it’s a great way to cap off a barbecue feast!

If you need inspiration for your main dish and you’re looking for something different – why not try this Grilled Fresh Vegetable Pizza? It looks so good – it may just have to be my first attempt at vegetarian cooking! Although this Grilled Pesto Pizza looks pretty tempting, too!

If you’re concerned about making the Pizza on the grill and having it turn out “just right” – Allrecipes suggests these tips to ensure your success:

Heat grill to high. Oiling is not necessary.
Shape and stretch each pizza crust to no more than 1/4″ thick.
Grill crust for about 3 minutes before turning, to allow it to set a good crust.
Once it is set, flip the crust over and add your toppings to the “done” side.
Grill prepared pizzas until cheese is melted and toppings are heated through.

That’s It! You can make it a “Pizza Buffet” by adding salad – like this Red, White and Blueberry Salad. And here’s a recipe for Unbelievable Grilled Garlic Bread to round things out!

Oh, and if these pizza suggestions aren’t quite what you’re looking for – check out Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More! The cover alone makes me hungry! With 5 star reviews, this could really jazz up your 4th of July cookout!

photo credit: Just JP

The Food of Love. REAL Love.

Debbie Taylor — Sun, 28 Jun 2009 05:00:22 +0000

There are a lot of definitions for love these days – and I’ll admit that I’m one who probably overuses the word “love” to describe my level of affection for say, Coffee. The thing about REAL love is that it reaches outside with open hands and blesses others in some way.

I thought I’d share a few food-related charitable endeavors with you today. Great Food For All is one that I’ve mentioned before. While it is something that can be used for your family, it’s also a means to help others in your community who would otherwise go hungry.

So it’s been awhile, but I used to play FreeRice on a daily basis. Do you know about FreeRice?

FreeRice is an online vocabulary game that donates 10 grains of rice for each vocabulary word you answer correctly. Seriously. That’s all it takes. And it’s addicting!

The way it works is you are given a word like “Evade” with four possible definitions:

Blab

Refrigerate

Smooch

Dodge

You simply click the correct definition and 10 grains of rice are added to a “wooden bowl.” You can play as long as yould like – as often as you like. The food is provided by sponsors via the UN World Food program. Not all the words are easy, but in the process of expanding your vocabulary, you are providing food for people who desperately need it.

The Hunger Site is a similar program, but doesn’t require much thought or effort. You simply click the “Click Here to Give – It’s Free” button once each day, and for each click – a cup of food is donated to people all around the world. At this site, you have the opportunity to select a variety of charitable programs including: Breast Cancer, Child Health, Literacy, Rainforest, and Animal Rescue.

Share Our Strength has a number of options and opportunities to participate in to end childhood hunger, including the The Great American Bake Sale, Great American Dine Out and more.

If you feel the need to do something a bit more proactive, contact your local food bank and find out what their needs are. Donate food or your time to help someone less fortunate.

And always, while enjoying a meal at home – even if it’s just hot dogs and macaroni & cheese – we can be thankful for our blessings!

Fantastic Foodie Link Love!

Debbie Taylor — Sat, 27 Jun 2009 03:01:08 +0000

The foodie world has been busy this week with some really great recipes! July 4th recipes are popping up everywhere so be sure to come back for the next several days and get great last-minute suggestions for your upcoming celebration!

For now, we’ll keep things simple and share this week’s Greatest Hits!

This Breakfast Pancake just looks like fun! Savory Sweet Life offered this as a Father’s Day breakfast for her husband. You can obviously customize this to your family’s tastes – and it looks like a great adventure in food!

Meatless Mama: She is so consistent in posting beautiful, healthy food – I love her blog. Don’t you? This week, she was tagged as part of our Ultimate Recipe Swap. She posted a recipe for a Raw Blueberry Pie – and this is not your ordinary blueberry pie!

Over at Kitchen Stewardship you’ll find a host of suggestions for Pasta Salad Variations! Which one sounds like your kind of pasta salad?

Are you a fan of Thai food? I am! My favorite dish is Pad Thai. There is something so satisfying and delightful about the combination of peanut butter, spice and noodles that just gets to me. For a change of pace, why not try this Quick and Easy Thai Peanut Vinaigrette from Savory Sweet Life.

Continuing with Asian flavors, this recipe for Five Spice Roasted Chicken Thighs with Peanut Rice Noodles at Evil Shenanigans sounds very tempting. If you’ve never used the seasoning blend known as “five spice” it is worth trying. It’s used in Asian dishes and is a combination of cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorns.

Now this is fun: Meatless Mama, who was tagged from our participation in the Ultimate Recipe Swap, tagged one of my other favorite foodies iRaw. Here is a post for a Ridiculously Easy Dessert: Chocolate Baked Bananas! Considering the rash of recipes I’ve tried lately using bananas – this one just might be next.

Speaking of banana recipes, this is one I tried this week from Nagle5News: Banana Crumb Muffins. They were delicious! I substituted flaxseed meal for the egg and reduced the sugar to 1/2 cup (1/4 cup brown sugar + 1/4 cup white sugar). The banana flavor was more subtle in this recipe – and the crumb topping was a nice touch!

Thursday 2-for-1: Ultimate Recipe Swap meme!

Debbie Taylor — Thu, 25 Jun 2009 19:31:29 +0000

Yep – it’s my second post in one day. I couldn’t wait to continue my Cross Blog Conversation with The Veggie Queen. But I couldn’t miss out on the opportunity to participate in the Ultimate Recipe Swap meme with Life as Mom, either. One great thing about a recipe swap meme is the variety of recipes you are going to find at the host blog!

The theme is: Feeding a Crowd. So what do you do when you feed a crowd?

I like to keep things simple, and since both of my daughters’ birthdays are during summer, we usually have a backyard get together. I have served Taco Salad almost every time – and everybody has loved it!

In keeping with the 2-for-1 theme, I actually have 2 versions of taco salad – one is my mom’s and one is my mother-in-law’s. They are both easy to serve outside and they serve a crowd nicely. Since we always have coolers full of beverages, the “cold” ingredients are kept chilled in the coolers until its time to clean up!

Martha’s Taco Salad

1 lb ground beef
1 Tbsp. dried minced onion
1 packet dry taco seasoning
1 15-oz. can kidney beans, drained
2 cups shredded Colby-jack cheese
2 bags prepared lettuces (We like Classic Romaine or Greener Selection lettuces)
Toppings:
1 1-lb bag of taco flavored tortilla chips
1 tomato, diced
1 onion, minced
Sour Cream
Salsa or Taco sauce
Sliced black olives
Bottles of various dressings (our favorite is Catalina)

Cook ground beef with onion until cooked through. Stir in taco seasoning (I usually add about 2 Tbsp. water to make a thin sauce) and kidney beans. Cook until heated through.

Toss lettuces with cheese in large bowl. Have other ingredients in small containers or bowls and serve this buffet style and let everyone mix and match their salad according to their ingredients.

Obviously, you can add other ingredients to your taste such as sliced peppers, corn, black beans, etc. It’s very easy and can be multiplied according to your crowd size.

Thelma’s Taco Salad

1 lb ground beef
1 Tbsp. dried minced onion
1 packet dry taco seasoning
1 jar Taco sauce
2 cups shredded cheddar cheese
1 1-lb bag taco flavored chips
1 bag prepared lettuce (my mother-in-law uses iceberg, but we love the Greener Selection)
1 tomato, diced
Toppings:
Sour cream
Salsa
Sliced black olives
Minced onion
Salad Dressings (Ranch dressing is perfect for this!)

Spray 9×13 pan with non-fat cooking spray. Preheat oven to 325 degrees. Cook ground beef with onion until cooked through. Stir in taco seasoning and taco sauce. Pour into prepared 9×13 pan. Cover with cheese. Crush chips slightly and cover meat mixture. Bake in oven for 20 minutes or until cheese has melted. Allow to cool for 10 minutes. Top with lettuce and tomato, and cut into squares for serving. Offer guests additional toppings in a buffet style.

Now I want to know what some of my readers do when Feeding a Crowd, so I am going to tag:

Janet at Meatless Mama

Alyssa Avant at Life From my Laptop

Lisa at Stop and Smell the Chocolates

TAG! You’re It!

Why The Veggie Queen Rocks!

Debbie Taylor — Thu, 25 Jun 2009 05:00:53 +0000

So Jill, whom I may now begin to referring to as “Her Majesty, The Veggie Queen” has responded to my question, and answered another in the process! That’s why she can claim her royalty status, you know! While wondering about eating vegetarian meals during winter, she also answered my wondering about sources of vegetable proteins! Yay!

So my husband & I have been discussing our transition to more vegetarian meals (and please don’t tell him that I told YOU that his idea of vegetarian in the past meant cakes, cookies, and pies – but no meat… sigh). I love the idea of starting with one meatless meal each week – and with Jill’s most recent post, I have several ideas in mind.

I actually love veggie bean burgers – but have never made them myself. I think her suggestion to add a new grain (like quinoa) is a great idea, and I’m going to start getting my shopping list ready to see what I can come up with!

I love her take on seasons: “Winter is roots, spring is shoots, and summer and fall are fruits.” Great tip to get recipes together according to season!

Here are my questions for Jill:

I would love some suggestions for “fake meat” products as an foray into vegetarian eating. What are some of your recommendations?

I see you have a cookbook devoted to pressure cooking, and your blog bio says you are a pressure cooking advocate. Can you talk about your passion about pressure cooking and what you recommend for someone who has never used a pressure cooker?

Be sure to tune in for Jill’s answer to my questions and see how we wrap things up!

Jetson’s Rosie or Rachel Ray in the kitchen?

Debbie Taylor — Wed, 24 Jun 2009 05:00:18 +0000

Let’s face it – we don’t always feel like cooking every meal, every day.

Personally – as much as I love cooking and baking, there are days I just want to avoid my kitchen. I mean for days at a time. I get tired of the whole process:

Menu planning.

Grocery Shopping.

Coupon clipping.

Meal Prep.

Dirty Dishes.

UGH!!!

I’ll admit - I fall back on EASY meals – frozen or kit-style pizzas, visits to Subway or McDonald’s and other easy options – a couple of times a week. We also eat lots of salads at home because they’re easy and easily customizable for each family member.

I fantasize about having a Rosie in my kitchen!

You know – a Jetson’s style Rosie. A robot who will take care of the stuff I don’t like so I can really enjoy cooking. But I don’t. I don’t even have a dishwasher (yet). So I have to find a way to keep myself interested – change things up – without breaking the bank or losing my system.

Having a menu planning system is helpful. Using coupons is financially practical. Working from the same basic recipes each month is simple. But sometimes – we all need a break. We all need some help. We all need some inspiration.

Since I can’t have Rosie – I think I’d like to have Rachel!

Or at least this cookbook that promises a wealth of good recipes: 365: No Repeats from Rachel Ray:

She is there for the cook who needs a break. A little help. A little inspiration. Until they invent a real Rosie – I’ll be happy to work with Rachel!

photo credit: rosemarie_mckeon

Frugal Foodie: Iced Mocha

Debbie Taylor — Tue, 23 Jun 2009 05:00:59 +0000

If you’ve been reading here for long, you’ll know about my addiction to affection for coffee! In fact, I enjoy a wide variety of coffee blends, flavors, and brews. I love it hot, iced, or frozen (but never lukewarm…) And I like to support my local coffee shop, but will visit the nationwide chains when it’s feasible, too… I’m really not picky.

So, needing to save money – but NEEDING my iced mocha – I decided to treat myself to one at home. All you really need is:

chocolate syrup (I use sugar free),

strong brewed coffee or espresso,

milk,

ice cubes

and whipped topping (I used frozen cool whip).

Because you make it yourself, you can customize it to your liking, and for the cost of one iced mocha at any store, you can make several at home!

More chocolate syrup? Go ahead.

A little less milk? No problem!

You don’t have to hope that it’s going to turn out right because you are making it for yourself and can make it to your liking… Make one just a few times and you’ll have it down to a science.

(Oh, and yes, I am a University of Kentucky fan. Go Wildcats!)

Creativity with Food

Debbie Taylor — Mon, 22 Jun 2009 05:00:02 +0000

Because I spend more time in the kitchen these days, my two vivacious, curious, energetic little girls are always begging to help. I only have enough counterspace – about the size of a large cutting board – to do much work on, so we don’t get to do much creatively together in the kitchen.

However, my youngest, Georgie, has the biggest flair for creativity as you will see soon enough…

This is Chocolate Pudding.

This is Georgie…

And this is Georgie and her chocolate fingerpaint pudding…

When she’s a famous artist one day, I will have this framed for her so she can keep her feet grounded!!! I can be thankful it wasn’t Desitin (which is something my brother got to clean up with both of his girls…)

If you have a Foodie Baby – don’t forget to enter the Stonyfield YoBaby Giveaway – you’ve still got a little time to enter!

Showin’ Some Foodie Link Love

Debbie Taylor — Sun, 21 Jun 2009 04:00:46 +0000

Having been inspired by my Cross Blog Conversation with Jill, The Veggie Queen, I found some yummy summer recipes with a healthy twist this week.

Summer is so wonderful for jellies and jams made from fresh, homegrown fruit! If you can’t grow it yourself, check a local farm or market for fresh berries. Make it From Scratch shares a delicious looking Blackberry Freezer Jam – Freezer jam is easy for anybody to make!

The Vintage Homemaker posted a recipe for Strawberry Kiwi Jam which looks delicious and might be a nice twist for Strawberry flavor!

Either of these jams would pair nicely with the Melt-In-Your-Mouth Cream Scones at Savory Sweet Life. With only 4 Tbsp of sugar, this is a great alternative to much sweeter offerings!

Do you like hummus? Lindsay, The Passionate Homemaker, shares a suggestion for a Hummus Platter, using homemade hummus from homemade tahini.

The Better Baker shares some light and low-cal recipes for summer in her post, On The Lighter Side. The Caramel Apple Salad is a simple recipe and feels like a major splurge!!!

This Farmer’s Market Fruit Dip by Meatless Mama would be great for any summer party – or might make the perfect afternoon or bedtime snack. (Also, check her post about chemicals & pesticides used on food and a new nationwide database that’s available to consumers!)

I enjoyed this post at Life from My Laptop because I could sooooo relate! Alyssa was brave enough to share One of Her Quirks with food, and I responded with some of mine!

Are you brave enough to share yours? What kind of food quirks do you have?

photo credit: Paul L. Nettles

CBC: The Veggie Queen Asks and I Answer

Debbie Taylor — Fri, 19 Jun 2009 23:00:25 +0000

Oh yay – I was so excited to see Jill’s response to my questions. I raced through reading it once, and then went back and read it again and loved her suggestions for making a transition to eating more vegetarian meals. We love chili (although my hubby does not care for beans, so that could be tricky) and soups – and I love her suggestions for introducing quinoa and brown rice! I’ve never had quinoa – but now I can say I have to because it’s “homework” – LOL!

So now it’s my turn to answer The Veggie Queen’s question to me! She asked me what has stopped me from trying more veggie meals.

I. love. steak. We don’t eat it often, but I enjoy a good grilled steak. I also enjoy chicken. Most other things I can go without – but I’ve grown
accustomed to eating beef & chicken and enjoy them. Weaning them out of our diet would be feasible if we had tasty options that worked for us. I would say that’s probably true for a lot of people. And Jill’s Meatless Monday suggestion is a good start – not too difficult for us to consider!

I’ll admit – some of my resistance to change has been the time shopping for and preparing new things. I’m all about flavor and texture. Not knowing how something tastes, I am not inclined to buy a new product without some kind of personal reference or suggestion from a friend. And I don’t have many vegetarian friends.

My whole family loves salad, and I’ll admit we don’t like iceberg lettuce but will buy it when its on sale. We prefer romaine – and my hubby, like Jilly’s hubby, doesn’t like the bitter stuff – but he’ll eat a whole pound of romaine all by himself. I, on the other hand, get fed up (so to speak) with salads after about 3 days – and need to investigate how to change things up.

I think a challenge is the substitution. Again – my hubby is very picky (no avacadoes – can you believe it!?!) but we have been talking about our health and know we need to make some changes. He is likely to try something if I don’t tell him what’s in it. =)

I have on occasion served all fruits & veggies for one meal (steamed fresh ears of corn, raw carrots & cucumber wedges, and cantaloupe, for example). But I felt the need to eat some cottage cheese along with mine. Needed some protein and it sounded good.

Our girls will eat just about whatever we give them – and frequently grab an apple or banana for a snack. That’s one of our favorites, actually.

I’ve only prepared tofu once – and it was not so good. But I’m open to trying whatever kind of protein additions will add to our diet and contribute to our meal satisfaction. I can eat grains til they are coming out my ears, but knowing how to bringing in and balancing vegetarian proteins is something I don’t know much about.

We have a small backyard garden with lettuce, tomatoes, carrots and zucchini, along with some herbs (lemon balm, fennel, thyme, rosemary, & peppermint). I’m looking forward to later this summer when we can start harvesting and enjoying our veggies.

We don’t have many local “whole foods” stores in my area, but during spring & summer we have several farmer’s stands and nurseries that sell fresh produce and we want to support our local business – so that’s an option.

But winter in Ohio does not leave much room for fresh produce at reasonable prices, and other than buying frozen, I would be lost. So here’s my next question for Jill:

How do you manage to incorporate and maintain yummy meals during winter when “fresh” items are scarce or really expensive?

photo credit: cowbite

Buzz A Mom: Stephanie Elie!

Debbie Taylor — Fri, 19 Jun 2009 05:00:18 +0000

Oh is this fun! Aren’t these Buzz A Mom’s interesting!?! It is really amazing to see how different moms accomplish all they do with all they have on their plate. It’s inspiring and motivating all at the same time, isn’t it?

Our Buzz a Mom this week is Stephanie Elie, The Bizzie Mommy. Stephanie is a wife, mom of two, entrepreneur (two jobs) and blogger (two blogs). She considers herself to be a non-cook. No wonder – she’s The Bizzie Mommy!

Q: As a Bizzie Mommy, how do you manage the grocery shopping, menu planning and meal preparation in your family?

If you asked me this a week ago I would say our menu planning consisted of picking up the phone and ordering Chinese, Mexican or picking up Chipotle. My children love almost any dish with rice. But this week we are committed to cooking healthy meals for each other and the kids. This Sunday we went grocery shopping together and even cooked several dishes that night together. It was really great. My husband usually turns to me for the cooking duties, but this time he helped out. I’m hoping this continues.

Q: Do you enjoy your time in the kitchen? Do you have any shortcuts or tips for eating healthy and saving money for busy moms?

Overall I love cooking, but with my busy schedule and the kids running around I can never seem to fit it in. We usually don’t get home until after 6:30 so we are usually scrambling to put a dish together. I have discovered that if we cook in bulk over the weekend it makes it so much easier. We also will pick up dinners from Super Suppers every now and then. Super Suppers are freshly prepared all you have to do is cook them.

Q: What are your family favorite meals? What are your kids’ favorite snacks?

We are all picker eaters in this household so finding something everyone enjoys is a chore. As a family we eat a lot of chicken and rice. My husband’s favorite meal is Chinese Style Tilapia, my kids will eat almost anything with rice or French fries and I love anything that I didn’t have to cook!

Q: What is your favorite “mommy” treat?

My favorite mommy treat, I have to list two because it depends on the mood. I love chocolate chip cookies; you can usually satisfy a sweet tooth after two. The other is an Apple Martini; my husband makes the best Apple Martini’s.

Thank you Stephanie for a great interview. Now how can we arrange to have your husband fix some Chinese Style Tilapia and Apple Martinis for dinner??? When she’s not sipping Apple Martinis, you will find Stephanie at The Bizzie Mommy, Think Organic Baby, and Lala Baby Boutique.

CBC Jill: The Veggie Queen

Debbie Taylor — Thu, 18 Jun 2009 19:43:05 +0000

This is a fun project for me, because yet again, I have the opportunity to talk with another Foodie who happens to be vegetarian! In this Cross Blog Conversation, I will start by asking Jill, The Veggie Queen, a couple of questions and she will respond with the answers on her blog. Then she will ask me a question and I will get to answer it here! We get to continue our conversation for several posts and hopefully provide some information to you as we go!

Considering the previous interviews with foodie moms who were vegetarians, my personal interest in vegetarian eating is really peaked! My husband and I grew up on meat & potatoes and typical “Midwestern” fare. My husband and I have always dealt with health issues and weight problems, but with two little girls we have significant reason to eat well and take care of ourselves.

Jill, how would you suggest a typical, steak-loving, non-vegetarian transition to a more healthful way of eating, whether or not they eat a strictly vegetarian diet?

Thankfully my husband is pretty open to vegetarian eating, but I have little experience preparing vegetarian recipes outside of salad (to which we always add cheese…) What cookbooks or resources have you found to be helpful to you in your eating and preparation of food? When attending family or other potluck style get togethers where meat is often served, how do you introduce something enticing and satisfying to the menu?

Okay readers, here’s where the fun starts! Jill will answer my questions at her blog, and will in return ask me questions which I’ll respond to here later. Be sure to check back soon!

Are You a Spice Girl? Part Two

Debbie Taylor — Thu, 18 Jun 2009 09:35:46 +0000

So do you know which Spice Girl you are?

Many spices have been used in the healing arts for centuries. As technology increased, the use of spices narrowed more to the culinary world. These days, more people are looking for less artificial and more natural means of improving their health and even treating minor ailments, and it’s great to consider the possibilities spices/herbs have to offer.

Note: The use of spices/herbs for medicinal purposes should be taken only with the advice of your physician. Some spices/herb can affect the efficacy of prescription medication. Moderation is key – so please consult your physician!

For now – let’s continue with our little journey into Spice World and look at a few more spices/herbs you may want to incorporate into your cooking:

Nutmeg. This is a fun spice, in my opinion. It is used in a lot of holiday recipes, and adds a nice complement to cinnamon and other spices. It can be bought ground or whole, and is the seed kernel of a fruit tree. It is said to help a variety of digestive issues, and is even said to help relieve nausea. This is one spice that must be used lightly – it also has a reputation for its hallucinogenic effects!
Onion. Being a vegetable, it also falls into the category of spices. Minced, chopped, sliced – sauteéd, braised, grilled – onion is a versatile addition to any dish, and can add heat or sweetness, depending on the onion used. Easy to grow, easy to find – it’s a simple spice for every kitchen! This article at Ehow offers a couple of suggestions to help stop the crying while you’re chopping, dicing, or slicing onions.
Pepper. Another common spice with a wide range of flavors, peppercorns were once called the King of Spices. Black, white, green, or pink – freshly ground pepper adds a kick to so many dishes. Does it make you sneeze the way it makes me sneeze???
Rosemary. With a strong, woodsy flavor, rosemary is a good example of a “scary spice” because it only takes a little bit to go a long way. Easy to grow, rosemary has been used in teas and medicinal applications for many centuries. It is said to help with memory (“Rosemary for remembrance”) and is a great ingredient in natural hair and skin care.
Sage. This has become a staple in my kitchen. Sage complements poultry so well, it is the only spice I use (with salt and pepper) to season my Thanksgiving turkey. It has a reputation for imparting wisdom (sage = wise person), and for prediction the success of business practice according to its growth in the garden! Sage tea is great for your digestive system, and has a healing effect on mouth sores.
Thyme. This Mediterranean herb has been associated with inspiring courage, and reportedly has a beneficial effect on one’s nerves. A bed of thyme is said to house fairies, and its antiseptic properties make it a useful ingredient for a variety of medicinal applications.
Vanilla. Do you know anyone who doesn’t like vanilla? Despite its regular appearance in kitchen pantries, it is in fact, one of the world’s most expensive spices. Europeans prefer to use the bean, while North Americans mostly use its extract form. With a reputation as an aphrodisiac, vanilla is a flavor most people are familiar with, and lends its distinctive flavor to hundreds of baked goods. Here is a recipe for making your own vanilla extract.

So did you figure out which spice girl you are?

In my kitchen, I tend to be Baby Spice (vanilla!) with the occasional Scary Spice thrown in. I use a few simple spices regularly, but every once in awhile add a kick of something new just because I can. Spices can change the flavor of almost any dish, and are a great way to add new life to your recipes!

For your own kitchen, a hands-on reference might make it easier to introduce more spices into your favorite dishes. Herbs & Spices: The Cooks Reference might just be your ticket to moving into new tastes and food experiences!

photo credit: Bludgeoner86

Are You a Spice Girl? Part One

Debbie Taylor — Wed, 17 Jun 2009 09:45:51 +0000

If so, which Spice Girl are you?

Are you “Baby Spice” – sweet & cute with just a hint of subtle spiciness? Are you “Sporty Spice” because you like strong flavors and healthful dishes? Maybe you’re “Scary Spice” because you aren’t really sure of your cooking ability and just toss stuff in a pan hoping it all works out??? Or maybe you’re a bit on the exotic side, like “Posh Spice” and you enjoy unusual and different flavors and aren’t afraid to try something new…

If you spend any time in the kitchen preparing food, you know how valuable SPICES actually are for preparing food. They aren’t as “valuable” as they used to be (considering they were once the driving force of the world economy) but they certainly add variety and flavor to the dishes we prepare.

If you aren’t sure how to use spices beyond salt, pepper, or cinnamon, though, they can be a little intimidating. NEVER FEAR! Everyone has their own taste and techniques when it comes to cooking – and whether you’re reserved or wild in your approach, spices can be your best friend in the kitchen!

Here is the first part of a basic list of fairly common spices and good uses for them (each spice is linked to a recipe for suggested use!):

Basil - Basil is a leafy herb that can be either sweet or spicy. It has an interesting history of folklore, and comes in a variety of flavors including sweet, cinnamon, or lemon. It can be a dark green or purple, and can be used fresh or dried. It is ideally suited for tomatoes (fresh or cooked) and other vegetables and is a primary ingredient for Pesto. It complements poultry or fish.
Cinnamon – Cinnamon, can be used for both sweet or savory dishes. It can be sweet, spicy, or hot, depending on where it is harvested. Cinnamon is reported to have a positive effect on regulating blood sugar and cholesterol, aiding with indigestion, and other health benefits. Besides that – it tastes GREAT! Note: I highly recommend purchasing Watkins cinnamon if you are a serious cook. It has a flavor like no other. This is not a paid advertisement! I’ve just found Watkins to have the best tasting cinnamon ever!
Chile / Chili pepper – Chile can be used either fresh or dried, although the taste will differ quite a bit. Dried, ground, preserved – chile peppers come in a variety of heat and flavors. The heat of chile peppers is rated on the Scoville scale, measure the capsaicin (which provides the heat) in each pepper. This is very important to know when selecting chile peppers for use in recipes.
Dill. It’s not just for pickles anymore… While it may not be an everyday spice, dill adds a unique flavor to dishes. When used fresh (and I really suggest you find or grow some fresh dill) it adds a refreshing, flavorful taste that somehow reminds me of summer! Fresh minced dill leaves in tuna or chicken salad is just scrumptious!
Garlic. No home should be without garlic!!! And not just to keep vampires away. I’ve written about garlic here before, but it must be said that the value and flavor of garlic are rivaled by no other spice ingredient!
Ginger. You thought I forgot about Ginger Spice, didn’t ya! Now here is another versatile spice that can be used in both savory and sweet cooking. Ginger root is very spicy – so a little goes a long way. You can find ginger fresh, dried, ground, pickled or crystallized. Crystallized ginger is a great natural alternative for settling an upset stomach (check at your local health food store), as is ginger tea.
Mint. The most common mint flavors are Spearmint or Peppermint. When fresh, it can be added to icy beverages – say tea or a mojito. When dried, it is often used as an ingredient for tea. It can be made into jelly and served with lamb, but also adds a unique flavor to salad, vegetables, and desserts.
Mustard. Many people only think of the mustard in the yellow bottle when grocery shopping. Mustard is so much more than a condiment. It is actually one of the oldest spices and has been used for many centures – for both culinary and medicinal purposes. It is also one of the smallest seeds and can be used whole or ground. Note: My grandma would use a mustard plaster for my mom when she had any kind of respiratory issue…

Stay tuned for Part Two and discover which Spice Girl YOU are! (If you already know – let US know, too!)

photo credit: lucky.lion81

For Baby Foodies: Who Loves Yo Baby? (Giveaway!)

Kelly — Tue, 16 Jun 2009 21:54:12 +0000

Stonyfield Farms has a yummalicious giveaway for a Foodie Baby this week!

One mama is going to receive a Yobaby Bowl with lid, a Yobaby organic bib, and five Yobaby ‘free’ coupons to stock up on some delish baby yogurt.

I don’t know about you… but I might be tempted to snitch some of that yogurt for myself

To enter the giveaway, leave a comment below tell us about your Foodie Baby and we’ll choose one winner at random after 12:00pm EST on Tuesday, June 23rd

Use a legitimate email address or we won’t be able to reach you!
One entry per household.

Recipes, Cookbooks, and Organizers – Oh My!

Debbie Taylor — Mon, 15 Jun 2009 05:00:40 +0000

Like so many other things in life, recipes – when left to their own devices – can often multiply and take over and cause havoc and chaos in the kitchen.

I had a request to talk about Recipe Organization and how to file and keep a collection of cookbooks and recipes on hand without cluttering up your kitchen.

Being a cookbook and recipe collector (all the way back to high school), I have seen cookbooks and recipe organizers come and go, and what might work for some, may not work for others. This can often be a “Trial or Error” process and you should approach it with an open mind.

Cookbooks.

Oh, if you knew how many cookbooks I owned, well, I guess you could say that Jamie’s love for the iPhone is comparable to my love for Cookbooks. I’ve been collecting them for 3 decades (ouch!) and have seen many come and go. I have learned that they quickly multiply and take up valuable space – and when I realized how little I used some – it was time to clean house. I now have a small collection of cookbooks that fall into two categories: Practical and Sentimental.

My Practical cookbooks are the ones I refer to often – rely on in a pinch – and provide me with good recipes when I need them. These are kept on my kitchen shelf.
My Sentimental cookbooks are gifts from special people or cookbooks that just give me warm fuzzies – whether or not I use them often. These often contain collections of stories along with recipes, so they have more meaning for me. These are kept on a bookshelf in our basement – where I can grab them anytime, but they don’t take up space in my tiny kitchen.

TIP: Don’t keep a cookbook if you don’t use it. My sentimental cookbooks are like If you have found one or two recipes that your family loves but the rest of the cookbook doesn’t do much for you – copy those recipes and pass it along to someone else who might use it. A neighbor, a church, Goodwill – or sell it in your yard sale (Or hey – maybe it’s a hot item on ebay!)

Recipes

Ah- my favorite part. I have recipe cards which showcase my grandmother’s handwriting. Recipes for things like Blood Sausage. Ewwwww! However, I don’t keep it for the recipe, I keep it for the sentiment attached to the recipe… I also have recipes I use that were family favorites while I was growing up, or that are family favorites for my family now.

Side note: Actually, my mom and copied recipes my grandmother kept in her own recipe file and made gifts by putting one set of each into mini photo albums for all of the granddaughters. This is special to me, even if I don’t use it often. I have my grandmother’s infamous pie crust recipe, too – and that’s one I love!

One thing I will say is that if you have a lot of handwritten recipes, newspaper clippings, etc., that you refer to often, it would be a WISE investment to put these “family favorite” type recipes into a recipe keeper.

Another Side Note: My mother-in-law has a recipe “file.” It’s bigger than a shoe box and it is literally hundreds of recipes all thrown into a box. She knows some recipes by sight, but she has to weed through the box to get to it. One of my goals this summer is to ORGANIZE her recipe box because it gives me shivers when I see it. And I’m nosy and want to know what kind of treasure I’m going to discover in her collection!

A recipe keeper can range anywhere from a 5×7 journal containing your favorite recipes (handwritten, glued or taped in), to a 3 ring binder with page protectors and dividers.

There are Collected Recipe books – where you can record your favorite recipes – or just slide your 3×5 or 4×6 cards into protective sleeves like a scrapbook.
There are recipe file boxes with pretty dividers and coordinating recipe cards. Pretty photo boxes are a good use for this, too! Especially for extensive collections.
And don’t forget the online recipe sources – like Foodbuzz – for you techie cooks who love to store things online!

For my kitchen, I have a large 3 ring binder with page protectors. It is so flexible, and I keep special recipes I’ve discovered in it – like the Sweet Potato Pie that makes my husband very happy – or the Sweet Sourdough Bread we can’t get enough of.

It was birthed about 10 years ago from a need to get rid of magazines that I’d been keeping just for one or two pages worth of recipes – and along with my prized recipes – it contains my “I Want To Try These Recipes” file, or my Recipe Queue as it were. I can pop a page out with its protector to leave on the counter and it works really well for me. If we find that a recipe leaves something to be desired, I can toss the recipe into my recycling and have room for more.

It has morphed and changed over the years, and is why it has worked for me. From a single gal to a married mom, my tastes have changed – and rather than having a collection of 50+ seldom used magazines or cookbooks collecting dust, I’ve got 1 filing system that works.

Because of the variety of cookbook binders and coordinating page protectors, you can customize your system to fit YOUR needs. You can shop at your local Hobby Lobby or even a local scrapbook store and find helpful ideas to get your recipes under control!

If you have questions, please feel free to ask them in the comments and I’ll be happy to answer them or cover this in another post!

Here is a great looking recipe organizer – especially for a Family Recipe Collection – with lined pages, places to keep magazine or newspaper recipe clippings, and coordinating recipe cards to add – it’s a nice way to keep it all together! It is ring bound and allows rooms for refills, too!

Sa-weet! Saturday Link Love

Debbie Taylor — Sat, 13 Jun 2009 05:00:13 +0000

It seems that the Foodie World – or at least the Foodie Blogs I follow – have SWEETS on the brain. I’ve seen more delectable, tempting recipes this week than ever before. Just be sure not to try all of them in one week!

Here’s a sweet ending for any picnic or cookout – The Recipe Finder’s Marshmallow Caramel Boooom Cake.
Sounds easy – which makes it dangerous – and fun for everyone!

Family, Friends and Food’s Baseball Cookies are so cute and combine a “no-fail” cookie recipe with a frosting recipe from the Queen of the Kitchen. The ways you could decorate these cookies are endless – so make note of this one!

Evil Shenanigan’s Banana Cake with Cream Cheese Frosting is DA BOMB! I made it one night this week after finding this recipe and realizing I had all the ingredients on hand! I reduced the sugar to 1 1/2 cups – and my whole family went bananas… Oh, and you could easily add 1 or 2 Tablespoons of peanut butter (or more depending on your penchant for peanut butter) to the frosting to go with a classic flavor (Yep – I tried it – DELISH!)

If you didn’t visit Schweet ‘N Savory from my previous link love, don’t miss out on this scrumptious looking homemade version of Girl Scout “Samoas”. She calls them Coconut Caramel Frosted Cookies – I call them sinful!

Stop and Smell the Chocolates offers a FUN post with a video that will make just about any mom laugh! Along with a CHOCOLATEY brownie recipe to die for at Would You Like Chocolate With That?

Okay – I’ll put one healthier “sweet” offering on the table. I love fresh summer fruit with dip, and this recipe at My Wooden Spoon for Strawberry Peach Dip for Summer sounds and looks yummy!

And I have to share some Undeniable Family Favorites from The Better Baker. I can personally vouch for these recipes, so I saved them for last. I can’t tell you how many Sundays or the number of Birthday Celebrations where we enjoyed both the Creamy Tacos and the Ice Cream Pies… Good Times!

Enjoy the links and be sure to come back next week for more!

Buzz A Mom: Dr. Daisy ~ aka Dr. Mommy

Debbie Taylor — Fri, 12 Jun 2009 05:00:56 +0000

I’m very excited to share this interview with Dr. Daisy – a.k.a. Dr. Mommy! Dr. Mommy is a wife, mom to 5 children, chiropractor, author, blogger and so much more! Providing good health tips and recommending healthy living, Dr. Mommy focuses on “health, nutrtion, wellness, diet, and overall health.” This is what Dr. Mommy has to share with us:

Q: How do you manage your grocery shopping & meal times with your busy schedule and family?

I learned long ago that if I wanted to feed my family healthy meals that I needed to keep a schedule. With a large family and one that is very busy it is important to have a plan, so I have developed a 3-week menu plan. It started as a 2-week menu plan but found that I could get my family involved and they helped me develop a menu of our favorites.

Once I have determined our menu, I will sit and make the grocery list along with my coupons and will go to the grocery store 1-2 times a month. It also helps that my hubby enjoys cooking so he cooks 2 days a week, we have one day for take-out usually Pizza or Chinese and I cook the other 4 days.

Q: What are your family favorite meal ideas or recipes?

My family loves to eat and having a family of 7 it can get a bit challenging. All our meals are made from scratch, and we also love to experiment.

Our favorite treats are smoothies and I have included the recipe here:

Frozen Strawberry Banana Tofu Shake (our favorite)

1-2 pints of frozen strawberries
1-2 bananas
1 package of tofu (drained of liquid)
2 teaspoons of honey
8oz of water or fruit juice

Take all the fruits and tofu and place in a blender. Mix well adding water or juice to blend well. Add honey to taste.

Serve in cups and drink as is or pour into popsicle molds for delicious treats

Another favorite is:

Spinach Lasagna Roll-Ups

12 lasagna noodles
2 eggs, lightly beaten
2 1/2 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 jar of meatless spaghetti sauce

Preheat oven to 375 degrees

Cook Lasagna noodles according to package directions.

Meanwhile in a large bowl, combine the cheeses, eggs, spinach, salt, pepper and nutmeg. Mix well.

Drain the noodles.

Spread 1/3 cup of the cheese mixture over each noodle, and carefully roll up. (Kids love doing this part)

Pour 1 cup spaghetti sauce into an ungreased 13 x 9 x 2 baking dish.

Place the rolls seam side down over the sauce, top with remaining sauce.

Bake uncovered for 20-25 minutes or until heated. Enjoy!

Q: How do you balance healthy eating in today’s prepackaged, processed, fast-food world?

I made a promise to my children that I would make them healthy and delicious meals..and along with my hubby we have been able to keep our promise. My children rarely eat fast food items and are usually a treat if they do.

It’s not difficult to make healthy meals, but in order to do so you must be organized and dedicated. Keeping a menu posted in our kitchen keeps us on track and having only healthy snacks in our cupboards also helps.

We like making our own version of the fast-food meals and the kids love helping…their favorite is home-made pizza:)

Q: Will you share how your vegetarian lifestyle has benefited you and your family?

My son and I are the only vegetarian’s in our household so I do make different meals often. However, I do incorporate several vegetarian meals into our menu’s and the entire family enjoys them.

Our meals consist mainly of grains, vegetables and pastas…we love all types of salads. Many children will frown at the sight of raw vegetables as a treat but since that is all my children have known they love it.

I give my children the choice of eating chicken, pork or beef and so far my oldest son is the only one that has joined me in my lifestyle. It’s great to have someone else in the house who eats like I do.

Q: What do you recommend for moms who might be considering a vegetarian lifestyle or introducing more vegetarian options for their family?

It is a wonderful lifestyle and thankfully it is made much easier now. Experimenting with different meatless meals is a great way to introduce vegetarian options to your family. If you really think about it, there are many alternatives including pizza, pasta dishes, and lots of vegetable dishes that are quite tasty.

Visiting a health food store and even your local grocery store you will be amazed at the variety of meat alternative meals available. We still enjoy seafood and that has made it much easier to adapt to our particular lifestyle.

If you are serious about incorporating more vegetarian options, begin with one meal a week and serving more salads, vegetables and fruits.

Dr. Mommy – Thank you so much for your great points and tips – and for sharing your yummy recipes!

You will find Dr. Mommy at her websites: Dr. Mommy Chronicles, Dr. Mommy Health Tips, and Dr. Mommy Says.

You can follow Dr. Mommy on Twitter, too!