The 2 Hour Window....and More

Well this week has been busy as promised. Top it off with a surprise visit to the Pediatric dentist for the 1st time and you've got yourself a grand ol' time. I have been meaning to make Sophia an appointment for a while now and I had a few moments to make some phone calls this week, to my surprise when I called they told me they had a cancellation the very next morning. Off we went, typically Jeff is a part of all our firsts but this time he had and early morning commitment that he could not get out of. But Sophia did so well. I thought she would be a little out of the sorts with the whole experience but not at all. She never ceases to amaze me.
For most of you that know us well, my Jeffrey has an issue with work, he loves it. Truly loves to work, it is one of the things I admire about him and thank God for how well of a family provider he is, but sometimes when I just want him to play hookey its really tough. Over the last year I have been though some really high highs and equally low lows so he has come to humor my requests of a morning off here and there and has even taken time to head to Florida with me (yes, work comes too, but we are there together)
Today we met friends of ours up at Crystal Beach (I just love that Beach soooo much)
The kids played, we had some time, Sophia took and extra long nap and we capped the night off with a bike ride to DQ. It was a great day for sure to top it off the 2 hour window Jeff gave me to go to the beach turned into 4... (which means a longer work day tomorrow but so worth it.

So with the Beach day and an end to a crazy week, I did the unthinkable in my house..... I pulled out 'Not Dogs', boiled up some beets with butter and made a homemade Mac & Cheese ( I am working on 'coping' the Panera recipe and I am pretty close to it, when I have it I will be sure to share.
Enjoy the weekend

Get in the kitchen and love on your food

I just passed over and article that was all about the love you put in to your food. I think it was last season of Top Chef that Carla was on (she was recently featured in Clean Eating Mag), anyway she always said it didn't matter what happen because it was made with love. What it looked like or how it got there didn't matter.... I love that. One of the many reasons I love being home in the summer is just that, I have prep time and time to get involved in my food. In the end your meal and body will thank you for the extra time. In no way am I saying be a slave in your kitchen. Just use good stuff and you'll get good stuff back. Put love in and you'll get love out. Simple
Have you paid attention to what a ripe Avocado feels like, smells like...? How about melon (have you ever seen the little old lady in the store smelling it?) How about spices, take the time to feel, smell handle them, it means so much when you get in to it all. You are more likely to try things when your not scared and spending a little time getting to know your food helps.
I had some time tonight to get tomorrows dinner pretty much all prepped and as I sit down it feels so good. Besides NEEDING to be in my happy place for a bit, I had the chance to cut, dice, stew, mix and bake for tomorrow, which opens up so much more time as well. So I am turning in for the night already feeling good about the day ahead. How huge is that?
I Digress, speaking of happy places, where is yours and what do you do there, do you have one or ever thought about it? The pastor at church last week made a comment that if he was lost his wife would know to go to the beach to find him, Jeff leaned into me and said, "well that's easy, I would just check the kitchen" Yep, that's for sure. Some people stress eat, I stress cook. I spoke of it in a prior post. I just love that the kitchen asks nothing of me and expects nothing of me. I am really working on shelving issues that are not mine. I can do that in the kitchen. So for some that think my kitchen antics are a bit much, no its not that at all, its just life is a bit much.
Anywho....
Here was last nights dinner, which got rave reviews by the way.
Mexicali Chop
You can use your favorite store bought chip or make your own
My version:
Cut about 6-8 small corn tortilla's into strips, toss them in a large zip lock with a splash of oil, 1/2 tsp chili powder,1/4 sugar and salt. Shake them up and bake flat on a cookie sheet for about15min @350.
Mix your dressing:
1/2 c EVOO
2 minced cloves of garlic
2 cumin, ground coriander
1 tsp sugar
Salt,
lime juice
a good pinch of chopped cilantro
minced onion
Wisk it all up, I ran it through my mini food processor to blend it a bit better and let in chill in the fridge
The Salad
Romaine, tomatoes, avocado, celery, cukes, fresh or frozen corn, Pinto or black beans, Roasted red pep, red onion.
Layer it all in a really big bowl and serve.
(Sophia eats everything we do, I just deconstruct hers a bit more, instead of a salad she gets more of a spa style plate, with everything laid out to pick on. For me kids do better when they have a bit more choice so they can pick on the beans or corn or avocado's and get the pure flavor, for some the big mix of everything is a bit much)

Tonight
Zuke Fritters over Pasta
2 Shredded Zukes
1 egg beaten
flour (sorry but this one in by feel, but its about a good handful)
1 small onion diced finely
Garlic, S & P to taste.

Mix it up in a bowl, you what everything to bind but still be a bit sticky.
Take about 1/4 cup or again a good handful and press it to make a patty.
Fry them in a shallow pan of oil till each side is nice and golden.
I just used a small thin pasta (which almost looks like chopped up spaghetti, I forgot the name but it is actually listed as a soup pasta). I tossed in some Vegan Parmesan By Rice dream, it all came together nicely.

Happy cooking to all and to all a good night.

I am off to get a good nights sleep, we are headed to the dentist for the first time with Sophia tomorrow, wish me luck

Monday

No fun title here, its just Monday. The start of a new week, a new adventure, a new chance to breathe again....How do you feel about Monday? For me each week changes, some times I love Monday and am so ready to run into life I just can't stand it and others not so much. This week filled up so fast by mid Sunday I had something to do each day of the week. I love that because there is not a dull moment to be found and everything needs to run on track and in the same respect it gives me this feeling of not being able to breathe. This is when it helps to have a meal plan for the week.
One of the meals I had set out to make was
Roasted Pepper Pasta ( We had Jeff's mom over for dinner on Sunday so this got moved into that spot. It was a new recipe from the Food Network Mag. I made some tweeks to it and loved how it come out.
You'll need:
Pasta ( I used Edie's Organic Veggie Bowties (1 whole bag)
2 Bell Peppers Roasted ( 1 Red and 1 yellow)
6 cloves of garlic
1/4 cup Almonds ( Slivered)
1/3 Cup of oil (I used Sunflower you can use any really depending on your taste)
1 lemon
8 of fresh Mozzarella (cut or Bocconcini)
1 bunch of Basil (to taste)
S & P
Boil your Pasta, Roast your peppers & Garlic cloves, cool and cut peppers into thin strips, In a dry pan toast the almonds about 4-5 min, Squeeze garlic from the skin and mash with salt to form a paste. Mix Oil, Garlic, S & P and lemon zest in a bowl. Toss the pasta & Peppers, Add chopped Basil and Mozz, Toss with the dressing. Serve with a Good Ol' Ceaser and fresh crusty Bread.

I've been playing with making some of my standard recipes even healthier and vegan friendly. Not that we are going completely vegan but I want to be able to have more options and trim some extra fat out of our meals.
I love Brownies, a few years ago i came across a recipe from the Stolen Moments Blog that is called. Ditch the box and never go back . It has been my standard ever since. So I decided to play with that and trade the eggs in for Bananas.
(1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor.)
I brought them to a friends house with out even trying them out (rare for me). The result was pretty yummy.

(The Original recipe from Stolen Moments)
Ditch The Box & Never Look Back Brownies

* 1 c. sugar (careful here, I used an Organic cane that did not melt as smooth as traditional white sugar would have and I felt they were slightly grainy, I was probably the only one to notice)
* 1/2 c. butter or margarine
* 2 c. chocolate chips
* 3 eggs (I used 1 & 1/2 Bananas)
* 1 1/2 c. flour
* 1 t. vanilla
* 1/4 t. baking soda (I typically go heavier on both Vanilla and BS)

I also used a smaller pan, I felt the Bananas did not make as thin of a batter as the eggs would have and I didn't want a thin Brownie

1. Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature.

2. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine.

3. Stir in flour, vanilla and baking soda until well blended. Pour into a greased 13×9 casserole dish and bake at 350 degrees for 18 to 22 minutes.

4. When brownies are done and still hot, sprinkle remaining 1/2 cup chocolate chips on top. Cool completely in the refrigerator before serving, if you can wait that long.

So Enjoy and Have fun in your kitchen today, there is a breeze so the oven can get turned on.
What's for dinner- Mexicali chop the recipe will be posted on Tuesday.

I am off to enjoy a coffee and book maybe even get in an extra wink or 2 while Sophia takes her NapNap (We have to say NapNap, just like NightNight).

CSA Bounty

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I have always wanted to belong to a Co-Op. I am not sure why we waited so long but this year we did it and joined a small farm tended to by my Principals husband. It is such a good feeling to know the person who is loving on your food. This particular farm is all Organic and is cared for by hand, no big scale trackers or fancy stuff here. I love going to pick up our share. As you pull in, you are greeted by goats and chickens just running about and lush greens towering over head. Each week is such a surprise as you get what the harvest has reaped. So it has added a bit a zest to my meal planning.
One of my new loves has come from this adventure, Beets!!!!
If you have never tried a fresh beet or are use to them in the can (oh what fond memories we all have of the ring marks jiggling on the Thanksgiving table)
try this:
Boil the beets till they are tender. (same as potatoes start them all in cold water)
Drain, slice and cover in butter (I use Earth Balance or Smart Balance), salt and pepper. Its that simple. Yummy in your tummy... And it helps to add a bright pop to your plate, who doesn't love the richness and vibrant hue of deep purple?

You can also saute' the greens and sprinkle a bit of vinegar over them. I am still working on this one, the first time I did it, I wasn't a fan. But many people I have talked to love them this way. For me the greens are a texture thing.

So for this week, our share consisted of many heads of Boston and butter leave lettuce, A few different varieties of cukes, some massive sweet onions, fresh carrots, (I felt like Peter Cottontail when I saw the greenery still attached) Zukes, and a mystery green (I am thinking its a chard of some kind).

It will make for a yummy week I am sure.

To give you a taste of what's for dinner this week:
A Mexicali Chop, 3 Pepper Pasta, Homemade Veggie Burger night, Potstickers with Asian Slaw.
I am also planning on making my own nut butter this week. I came across a simple recipe to make your own peanut butter so I want to play with that and what goes better with PB then homemade strawberry Jam and Fresh homemade bread.

Till then Keep those bellies happy

Salsa, Gauc, and Pizza oh my

Some yummy recipes from Florida..
My Step mom is a great cook. I love going there as she always has a new recipe to try. She is the reason I use mint. Love mint in everything now. Its my secret, well not any more huh? Try it in everything, you'll agree
But this time, it was my turn. So here is some of what we made.
There is a small Mexican restaurant (Ay Jalisco) that my father loves about 10 minutes from his house. The apple does not fall far from the tree on this one, I could live on Chips and Salsa and nothing else. I have actually when Jeff and I were first together and he worked out of town, my grocery list was just that. That is actually when I started to make my own Tortilla's as well. Any who, they make a really yummy simple and fresh tasting salsa, so we set out on a mission to recreate it. We came pretty close.

*****CONFESSION*****
I hate measuring anything. That is probably the main reason why it took me so long to give up some of my recipes. I really don't know how much of what I used.So I am working on that for you. Cooking really is a matter of your own taste. So when cooking just keep tasting and see what it needs, heat, sweet, spice, smoke, salt or zip and go from there.

Salsa
1 Large can of whole Tomatoes
1/2 of a med sweet onion diced fine
1 Jalapeno seeds removed (they hold the heat so use you judgment here)
1 lemon
To Taste Cilantro,Sugar,Cumin,Salt & Pepper, Chipotle Tabasco

Mix them up and then run an immersion blender through it, ever so quick and lightly, you don't want it to be completely liquid.
Add 1/2 pint of grape or cherry tomatoes diced to thicken it up.
Let it sit for a few hours to help all the flavors marry. Eat with fresh chips or serve with your favorite dish

You can make this chunkier like a Pico De gallo by using all fresh tomatoes. I like to do this when they are at their best come mid August, when the farmers markets are just brimming with them.

Guacamole
2 ripe avocados
1/2 onion, minced (about 1/2 cup)
A few squirts of Chipotle Tabasco
Cilantro leaves, finely chopped
Garlic crushed
Fresh lime or lemon juice (This is huge as to protect from browning and give it a bright kick)
A dash of freshly grated black pepper & Salt
1/2 ripe tomato, seeds and pulp removed, chopped
Smash it all together, That's about it on this one. If you like it a bit smokey tasting add some cumin.


Spinach Artichoke Pizza (Dinner tonight)

Dough
2 pkg. rapid rise yeast
2/3 c. warm water
1 tsp. sugar
1 tsp. salt
4 c. flour + More for rolling ( I used my favorite King Arthor, white/wheat)
1 tbsp. sugar
3 tbsp. olive oil or any other oil I used Sunflower. Its a fun way to change the taste of the dough to make it your own
2/3 c. warm water

In a small bowl, mix first 3 ingredients. Let stand for 5 minutes until foamy.

In a large bowl, combine salt, 2 cups flour, Mix together yeast and flour mixture make a stiff dough then add sugar oil, and the second 2/3 cup of warm water, add the rest of the flour to make a good size dough ball
Knead on a lightly floured surface until smooth and elastic.
Place dough into an oiled bowl and turn once to coat with oil. Cover and let rise until doubled in size (about 45 minutes to 1 hour).
Sprinkle a pan with cornmeal or semolina flour. Press dough out with your fingertips

Sauce
1/2 cup Olive oil
Mint, Fresh Garlic minced, Salt & Pepper, Minced onion
(Make this right after the dough, so that while the dough is rising the oil is getting a chance to soak up all the flavors)

Toppings
Spinach (I used baby leaves, stacked them, rolled them and cut into strips)
1 can of quartered artichokes
1 pint of grape tomatoes halved
Olives if you choose
Romano and Mozzarella Cheese

Once the dough is ready, roll it out to fit you pan, (I used the big Pampered chef Stone bar pan, I think its 11x15). Brush most of the oil on the dough. Sprinkle the romano cheese. Layer Spinach, Artichokes, Tomatoes, Olives, drizzle with a bit more of the oil and cover with Mozzarella cheese. I had this in the oven for about 15 minutes on 425 in my convection oven. Every oven varies so keep an eye on yours.

Serve with a Crunchy Ceaser salad and its a perfect Pizza night

long time no post

The ocean takes me to a place of peace
I feel the ocean’s soul and I'm content, I have no worries, I'm at ease
What I would do to live in the ocean and bath in the sand
Swim at every sunrise and mesmerize every sunset
I want to run on the beach and dive in the waves….have no regrets
Swim like a dolphin and grow with the coral reef

I want to be a part of the ocean like the ocean is a part of me
I feel the oceans soul and it pulls me in
Into a place of happiness and peace, I am the ocean
The ocean is a beautiful place but it can take you in
Swim...swim fast with the waves and you'll be okay
I'm loved by many and I see love
I see you holding hands and staring at the moon
I see you walking hand in hand, I knew you would come
Sit by my shore and wait for the sun
I'll make the day beautiful and allow the sun to reflect off of me
Come to me and let go of your thoughts and fears
I am the ocean, swim with me and I'll catch your tears

Dee Kindrick
(Couldn't have said that better myself)

So we are back from about 10 days out of town and boy its amazing how gross your house can get when you are not there. The sun through the windows brings a lot of settled dust to clean up. Next time I go away I think I am setting up a cleaner for the day before we get back. It took me all of Thursday and most of Friday to straighten up get back in order. With that we had 2 days of lazying around the house (much needed). By Friday afternoon Sophia and I needed to move so we headed up to Red Ball (Target) and got some house goodies. That was our big adventure for the week (2 days at home). Later in the evening we attempted to make our way to NT for Canal fest but got taken back by the rain. So we crashed a friend and her husbands evening went to a great little Greek restaurant (which, small world was owned by a good friend and her husband and I had not seen them in forever). We thought we would be able to go back over to Canal Fest since the weather broke but time is not always on your side with a very routine 2 year old. As I write this its mid Saturday, and still a bit gloomy outside. We had a few different sets of plans today but the weather and the changes in plans just put me in a stay at home kind of mood, plus Jeff ended up working (always, when is he not) so I felt kind of bad about going out while his weekend was squashed. That's the catch up on the week.

On to the "big fish" I am struggling with so many things right now and its a bit hard to really be focused on just 1 of them. So for today I am going to use this as a journal entry (thank you for baring with me on this).
This school year my team mate and I noticed something, well lots but one thing really glared at me especially toward the last few days of school. We all need different things! Wow that was just brilliant huh? Let me explain, some people need to be praised for everything big and small others do not, some need to be showered in gifts others do not, some need to be noticed, (you get the pattern), some need people, some need space and the list goes on. I have always thought of myself as pretty self sufficient(kind of had to be). Over the course of the past few months some things in very different parts of my life have just really brought forth the differences of people to me. I think it is God's way of making us grow. Its forced me to do some soul searching and understand that while others may need me for things its ok that I am not given those same things back (hard pill to swallow)

II Timothy 1:7 For God didn’t give us a spirit of fear, but of power, love, and self-control.

I am so working on this right now and trying to swim through some heavy fears. (Regarding the above and what I need, always thought I needed to be the victor and make it out of the storm strong and on my own.
While in Florida I had an afternoon with my dad, we didn't say much but we just kind of laid on the couch together, I felt I needed to hold him and just let him know it is all ok, so I just placed my hand on his knee and for a moment there were no worries. Over the course of 5 years my dad has battled cancer and this was the first time he actually used the words "I have cancer" with me. A few days after, I was able to share a wonderful long hug and some tears with my Step mom and again for a moment there were no worries.
Its amazing to me that we are designed that way to need people to lean on, hug and hold, cry with and for. Everyone handles life in different ways and everyone gives what they can and handles what they can.
Just a thought next time someone is not being who you need them to be, look at yourself and see if you are being who they need you to be.


Matthew 11:28-30 “Come to me, all you who labor and are heavily burdened, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart; and you will find rest for your souls. For my yoke is easy, and my burden is light.”

Psalms 119:28 My soul is weary with sorrow: strengthen me according to your word.

Isaiah 40:29 He gives power to the weak. He increases the strength of him who has no might.

Heavy prayers for many tonight....

Update coming soon..

Well I am back from a nice 10 day trip to my parents home in Florida. Check back later for some new recipes and thoughts

"Slow-Mo" Sunday

This Sunday was just beautiful in many ways, Sophia was at her Nanna's due to the wedding last night so we slept in a pinch and then headed off to check out a new church. LOVED IT at Restoration. We are kind of at a place that we needed a smaller intimate, everyone knows your name kind of church. Also we really want to get in the mix and be a part of something from the ground up and get more involved in service. So for about a month now we have been saying we need to check it out and today just worked out great. It gave us a chance to explore a bit more without having to always keep an eye out for Phi.

Restoration services are held on the Park school campus at 10 am.

So on to the day, we came home and Phi was already waiting there for us. We played a bit outside made a big planter for our deck and down for naps, everyone
As for the meals

Ranch Potatoes

The easiest, cheapest (lazy, not in a bad way, you need that in the summer) thing to bring anywhere in the summer is Salt Potatoes, they are yummy on their own but here is a nice way to zip them up

Ingredients for home made ranch or just buy a good variety:
3/4 C Mayo,1/2 C Buttermilk,dried Parsley, Minced Onion, Salt & Pep, About 2 T of Parm
Mix all together except for Buttermilk, then slowly add Buttermilk, let chill for about 2 hours

Boil salt potatoes with half the salt ( remember cut them in half to make them even in size add them to cold water and bring all to a boil)
Sweat some diced onions (just like us when we sweat, get them hot and stinky (fragrant) but not brown. Chop some garlic scrapes or scallions.
Put them onions and scrapes in a bowl and toss with the cooked potatoes, toss some cheddar in and mix. Add the dressing and carefully mix again till they are the right amount of creaminess to whole potato. (When we ate meat I would garnish with some diced crunchy cooked bacon.

&

What to do when your Bananas brown way toooooo fast
Make Banana Nut Muffins
(to make the GF subsitute a GF baking mix for the same amount)
1 1/2 cups pureed ripe banana (3 small, spotty but not mushy)
2c. unbl white wheat flour, 1/2 C Brown rice flower, 2T cornstarch, 1 1/2t baking powder, 1 t baking soda
1 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves
1 tsp salt
1/4-1/2 Organic can sugar
3/4 C chopped Walnuts
1 1/3 C Almond Milk + 2 T lemon juice ( I use 1 whole lemon)
1/4 C Sunflower oil
Preheat Oven 375 & Prep pans
Chop nuts, and mix all dry ingred, including the nuts
Mash Bananas, ( love my Bullet Blender)
Pour the wet into the dry and lightly mix just till combined
Scoop into muffin pans ( I use a 1/3 cup cookie scoop from Pampered Chef, its the Kindergarten teacher in me that all my muffins and cupcakes have to be the same size, no fighting over the big one)
Bake for about 18-25 min depending on your oven and how you like your muffins, great batter to make at night and pop in the oven in the morning to wake everyone up with the smell of yummy baking

So enjoy eating and Happy Bellies

Sticks and Snow

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Oh Saturday how I simply love thy, are you with me?
Saturday mornings are pretty close to perfect around here, Sophia wakes up about 6:30-7 and comes to snuggle in the big bed I usually get about a half hour extra, then she kindly rolls over touches my head and says, "milk and coffee time", never fails always. So in come the milk and coffee a few books or more stuff animals and we lounge for a bit.
This morning she asked me to makes sticks ( waffle sticks). As shown in the picture we are at the point were she does the mixing in almost all my recipes, she has figured out that cooking means a lot of food sampling and that's right up her alley.

For my waffles I use the same pancake recipe as I posted earlier, just add a bit more almond milk and vanilla. To my shock ( I never run out of anything) I was out of maple syrup, so we improvised and may a
Berry and peach compote ( such an easy fix)
For the berry version, I tossed in and good handful of black and blueberries and a bit of homemade strawberry jam, about a half cup of sugar and about 1 cup of water and just let it cook down till it is as thick as you like
Peach
I cut up about 4 peaches ( perfect timing they were going soft on me and would have been tossed if not for today)
tossed them in with a good helping of smart balance and brown sugar and cooked them down till the natural juice and syrup came out.
Lovely................. and so yummy

and for the snow, its simply powder sugar that Sophia gets to sprinkle on everyone's plate,
(did I forget to tell you I have my own Sous Chef) She just loves it, I am from the side that believes if the kids make it and see everything that goes into cooking they love to eat it. The Picture shows her loudly exclaiming its "snowing daddy".

So that was the morning and now we're off to a wedding tonight so that's dinner.

Stop by tomorrow for Ranch Potatoes

and my 2 new favorite products (both pictured above)
Avon glazewear shine lipgloss the perfect amount of gloss to shine to stick ratio, I have an avon lady if you need... That just made me crack up
&
OPI My Private Jet polish I am a paint your toes not your fingers kind of girl and just fell in love with this shade. It is kind of brown, plum, and gray with a super high shine and a bit of soft adult gilter. So fun for a summer pedi, speaking of which I always went to a little place in a plaza near me but my MIL asked me to go to Excuria with her (I don't really dig the vibe there but went for the bonding time) I loved it. The pedi room is private and quite esp on a Friday night at 7. My pedi looked great and held up for 7 weeks so worth $ 48 (vs 35 for about 4 /5 weeks at the "little place", so not bad.)

*Warning *deep post today

So Today is a soggy kind of day, I woke to beautiful sunshine in my window and then it quickly faded.
We had so many different sets of "plans" today but most were changed last night due to weather, so Sophia and I headed out to the book store for some fun and lunch with a friend.
While getting ready this morning, Sophia came up with the best plan, when I stepped out of the shower and Sophia had her anatomy lesson for the day she looked up at me with the biggest eyes and said, "Momma, me play in the water too?", hmmmm, sure I thought, I filled up the tub with about 2 inches of water gave her a get big bucket of foam letters and paint brushes and she had a ball, I was able to get ready (in the same room, watching her the whole time.... no safety/parenting issues). Why hadn't I thought of this 2 years ago.....? Sophia has always been a very easy going kind of kid and has no problem reading or playing while I shower but this was great, in the same room singing and talking all while I had time.
TIME.......... Which brings me to another thought. How fast is summer going for you? I feel like it is just soaring past me and I am not even breathing, which is both good and bad. I so love how care free our summer days are when time is not an issue but work will soon be right around the corner and I'll again find an odd comfort in the routine and structure Sept through June brings. I like when things are predictable, I am not into surprises. The thought of walking into something I am not prepared for makes me literally sick to my stomach. Which might have something to do with my crowd issue. Big groups of people make me really uncomfortable. That's a tough one to understand for some. For me, I sometimes come off aloof or cold, but it really is a self protection thing. But I am so thankful to those in my life that have given me the extra time I need to get comfortable. Those few people who really know me and have never judged me. You know who you are and THANK YOU!
I want to share a poem with you

Journey With Me

Allow me to quiet thy sad, burdened heart
O brilliant, wondering thinker you are
And question no longer thy role, nor thy part
But journey with me, journey with me

'Tis true, in my life, ay, mistakes I have made
Yet better, for lessons I've learned, I became
With Christ in my heart, by grace I am saved
So journey with me, journey with me

I cannot be found on a page or a screen
Nor fairy-tale fable, nor castle agleam
But maybe, with luck, we can meet in a dream
Come journey with me, journey with me

I'd like you to know all my faults and my fears
To share with you laughter and sorrowful tears
To hold you until all your doubt disappears
Please journey with me, journey with me

I find that you, too, have the same fears as I
The pressure that we only get one first try
Well, journey with me, journey with me

Shout not, to the world, of contentment untrue
When I could be singing a duet with you
For Solomon sang of the love that he knew
O, journey with me, journey with me

So send your dread shivering into the night
Let down the shields you have locked up so tight
Give me your left hand to hold in my right
And journey with me, journey with me

Daniel Isaman

On to Dinner
We are big sandwich people here, I like to make bread and put all sorts of things together so of course I love my panini grill.
Roasted veggie Panini's with green salad
Good thick bread (don't cheap out here, to honest with you most bakery bread is less costly then then the big stores)
Swiss/ American cheese ( the best meling cheese ever as far as I am concerned). Ask your deli for it
Roasted red peps ( I make my own but jarred are fine)
Onions (carmalize them 1st)
Portabello's caps (cook down a bit )
Stone ground mustard
That's it for ours, but add anything, eggplant is good, asparagus, cukes,zukes, all different kinds of greens you name it)
Pile them up, oil the grill and cook on. For the salad, clean out house veggie drawers and toss it together.

Enjoy and Keep your bellies and hearts happy on this rainy day

Tips, Reviews, and Idol Chit Chat..

Remember to become a follower, please

The Onion
The Onion is a love hate food for me, but I think I just jumped into the love world again. I love them because, they add zip, sweetness and texture to everything- hate them because of the thought of cutting one makes me ill. So the other day I was watching Chef Anne Burrell ( who I don't really love but, I just needed to zone for a minute) anyway she broke down an onion so effortlessly that I just had to go and do it myself, sure enough- a breeze- so here we go. Chop off the step side, leaving the "hairy" side, when you look at an onion it will make sense, pull the skin and one layer off. Cut in the onion in half completely. Then cut vertically into the onion but do not go all the way through to the hairy end. Cut in half horizontally ( again do not go through) then dice through.
Here's a slide show http://www.goodhousekeeping.com/food/cooking/chop-onion-tips
and
Here is a link to my favorite summer yummy soup which highlights the onion beautifully
http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html
Oh onion, I love you sooooo.

Review
M&M's Pretzel
I love chocolate covered pretzels so when I saw these in Sunday's paper .... Look out I was running to the store for them. I must say, don't! They are good but too much candy coating not enough pretzel (for me). And they melt quickly in the clinching hands of a 2 year old ( Sophia gets 1 when she stays dry as we are potty training.)
Try them for yourself to see but for me they won't land on the must have list.

Speaking of must have a GREAT CAN OPENER
It is a must in my house, lots of cans of beans and tomato products for sauce, Joyva Tahini, Olives and more. I have literally broke 6 can openers over the course of 2 months, and I am not talking cheesy ones either, good named solid can opener's. SO I NEED YOUR HELP, POST WHAT YOU USE AND WHAT YOU LOVE OR DON"T

GOOD NEWS FOR COFFEE DRINKERS
Research has shown that drinking 3 or more cups may lessen the effects of aging on the brain ( I am all for a young healthy brain, are you with me!?) and can reduce the chances of Alzheimer's, Just one catch it was only proven in women and was unfounded in men. So momma's drink on and save your brain, just watch the sugar and cream

And onto Summer Dinner's
Last night
LAZY COBB SALAD.

Pretty much I take most of the Cobb salad items (Avocado's, Black Olive's, Egg, Cuke's, Home made croutons, (Please don't buy croutons- such a waste of $, take whatever leftover bread that you are about to toss-minus the mold-, chunk them up, put them in a ziplock shake with some oil, garlic, onion powder and any other seasoning that jumps at you, fry them or bake them, oh I could live on these) some Cherry tomatoes and plate them "Spa Style" like a cold plate would be garnish with some chunky blue, balsamic and Sunflower oil. You would think it wouldn't be enough but Jeff loves when I do this. It lets you pick on all the yumminess of a salad in a very easy going way. Great for kids too, I just put them in little cups so Sophia really thinks she's putting it all together herself.

Tonight
Greek Pita's & Roasted French beans ( I have AC so the oven is not an issue for me but if it is blanch beans and toss with some EVOO & lemon or skip the blanch and just add the stuff either way is yummy)

Greek Dressing bought or made
Split Black Olives
DicedCuke's,
Split Cherry tomatoes
A small red onion (diced as in the above)
Feta or goat cheese
We don't do the meat but you can just boil ( yes boil chicken) or use Morning star chix strips (veg friendly)
Pitas
Toss everything (no chic or pita) together in a bowl and 30 min before serving. Warm Pitas for easier handling when you are ready stuff them, if using meat put it in first.
Beans

Clean and prep fresh green beans, toss in a zip lock toss with EVOO, garlic, salt and pep Lay flat on a baking pan and roast till they get a slight bit brown and crispy

Tomorrow
Stuffed Green Peppers (fridge clean out dinner)
(I need to use up some rice, quinoa and mini pasta letters)
I have a tiny portion of the above so I'll mix them together with some caramelized ONION, garlic, fine diced squash ( I have half of one that needs to go) and shred some carrots. Season them up to taste maybe with a pinch of curry and ginger. Stuff them in a halved green pep put a pat of Earth Balance on top and heat in the oven till warm. They'll probably get topped with a cheese sprinkling.



So enjoy and Keep those Bellies Happy

Sun, Sun, Mister Golden Sun

This weekend was filled with fun & of course sun. In our neck of the woods we sure know how to enjoy the sun

An impromptu dinner with friends:
I am one of those people who says "just come over" and I love it when people do, so of course for the joy of their company they get food...... We had 2 friends and their babes over for a little splash in the giraffe pool and flat bread pizza with homemade ice cream, I wanted to try a new non heavy cream recipe and it was just delish...Last summer Jeff and I (the gadget junkies that we are) bought an ice cream maker. Its a fun thing to break out when friends come over or just to have a little family fun to see what you can make.
Wonderful night
The rest of the weekend included

A trip to the Farmer's market in Tonawanda.
It is in the Square of Robinson and Payne (it is open T, Th, Sat).
I just adore markets.... As we got in the car to leave Jeff turned to me and said- I don't think I've seen you talk that much in years (I am not a crowd or big people person outside my "circle"). I get such a joy form seeing all the farmers and looking at all their hard work and wondrous treats. Thinking of what to do with all that fresh good for you food and taking an extra step to be good to the earth just makes me tickle. We met up with some friends of ours and my little Miss was in heaven with her "Unckey Monkey" & Aunt Jillllly.
As we left our basket was brimming with fresh beans ( which I put up this afternoon,) Asparagus, Blackberries, Blueberries ( fresh muffins made) Beets ( new addiction had to eat them that night) a Plant ( Foxglove, such a cool variety) that made its way to a dear friends new house, Cherries ( made their way to a bowl on the counter for easy sweet cravings) Flat bread pizza crusts, Sophia's "pink doughnuts", and fresh roasted coffee. Nothing better....

A visit and dip in the pool
For the last 10 years we've have had amazing friends as neighbors, the kind that become family and you walk life with. The kind that at 10pm when you are baking apple pie ( because you have nothing better to do?) in fall and you have no cinnamon in the house (how does that happen) you can knock on the door knowing they'll be up
( doing the same thing and ready to share), the kind that know we don't have a doorbell and don't like the phone so they have grown to knock on the basement window, the kind that, you run down the street in you PJ's at 6:30am to have your pregnancy test stick double checked because you've been trying for 3 years and your husband is out of town and "wholy cow" did I just see 2 lines!, You get the point, GREAT FRIENDS. Well they have moved a bit far away and it just so happens we were half way there when we were at the market so...... In we stopped with lunch.
Come this time of year I always have a beach bag ready to go in the car and it came in handy for their beautiful pool. We had a great time, Sophia even managed to get 4 "boo-boos" to prove it.

The 4th
Over the past 3 years we have been in California for the 4th and, I just love it there with Jeff's Aunt's and Grandfather. This year seeing as we've made a few trips back and forth to Florida we thought it would be too much. It worked out perfect because with us being in California we were able to be here celebrating a few July birthday's with the same great friends I mentioned above.
We headed out "up North" again for a cook out and wonderful fireworks over the water.

And Monday....Oh Monday
about a week ago we purchased a "soft shell pool" and Jeff set it up on Sat. By the time Monday rolled around it was 84' so in we went and it was so nice to be at our own home just resting. That is what the "7th" day is for, right?

Do you have a rest day? Its something we just started over in our neck of the woods and let me say, why didn't we do this before? Something so amazing about being still. We leave the phones in the room on the chargers, pay no attention to our home phone, no driving, no grocery store, nothing. Just good, clean home time........ If you don't do this, I highly suggest it.
But the key is to truly be doing only simple and relaxing things, read a book, the paper, NO TV!, Lounge outside, play in the garden, the pool, get out the chalk, NO COMPUTERS.
My Challenge to you try it, you'll like it.

Requests

If you'd be so kind Please sign in as a follower.
As I mentioned, its been a long time coming and many people keep asking for recipes and "how I do it". Not that I am a superhero by any means. My only reasoning is- The kitchen is my happy place. WHY, you ask?
No one doubts you, ( from the minute you peel a carrot all its asking you to do is use it) Most things in a kitchen want love and give it right back to you with out any questions (Think bread maker/crockpot, just dump in the items of choice and in a few hours you have the wondrous comfort of bread or chili dancing through your home) You can never be wrong, (if a recipe does not turn out as plan, call it something French ( your 1st attempt at homemade mashed potatoes comes out to runny, well you have "Pomme Frites Soup" or too thick and you have a Potato Ragu). And if I put in a pinch of mindfulness along the way it even helps me make my house look clean (its the main place in my house), ( keep the counters clean, put away boxes as soon as I done and keep the dishes in the dish washer or out of the sink) Ahhhhhh, You just have to love the kitchen..
So for Today 2 requests and dedications
Gluten Free Dessert (really for anyone) and a vegetarian meal that can make anyone feel really stuffed and not missing anything ( just don't tell them there are no animals in their food)

1st For Aimee ( has just found out she needs to be on a gluten free diet, The results are really wonderful, if you have any stomach issues at all, I highly recommend giving this way of life a chance for a good 6 months, long enough for it to be a way of life and a good time to really see and feel results. Nothing like good working stomach vili!)

Cinnamon Rolls (http://iamglutenfree.blogspot.com) This was one of my first stabs at GF cooking when my sweet tooth kicked in. (* note I posted this before I saw your chocolate request and thats an easier one)
Serves 8 or 9

INGREDIENTS
2 tablespoons shortening (I used Earth Balance)
1/4 cup sugar
2/3 cup of milk, room temperature ( you can use almon or rice here to for a nice calorie cutter)
1 packet yeast (about 1 tablespoon)
1 egg (or replacer)
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract


FILLING
1 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 cup chopped nuts - optional

GLAZE
¾ cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk to thicken (I used soymilk)

DIRECTIONS
Preheat oven to 375 degrees.

In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. (Original recipe poster suggested leaving about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out).Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

And Stay turned Sophia is up so I'll post the Enchilada's at nap
Happy Bellies everyone!

I'm back

(Sarah these are the ones I think & Jess great to toss in all your CSA yummies)

Veggie Enchilada's - adapted from JAA's recipe (She was my cheerleader when I made the giant leap into Veggieland, love it by the way and have never looked back since)

* the wonderful thing about any kind of mexican is it all get rolled up in something and cover in something else so you don't have to worry about the prettyness of it all

Safflower oil just to coat your pan

1 Yellow squash and 1 green (zuke)

Corn (either 1 can, I like the southwest version with pepers or about 3 fresh ears, roast for an extra bit of punch)

1 Can of beans of your choice, I've used black, kidney, pinto and even lentils whatever you have,

For a change I have also switched the beans to rice or Quinoa)

Red onion diced

Fresh Cilantro diced

Lime

Avocado

Enchilada sauce (recipe below, must use this for extra yumm factor, before this I bought canned, NEVER again. But if you must go ahead and used canned)

Tortillas a good oragnic kind, you'll most likely get 8 out of this recipe

Cheese, really whatever you have. if you'd like to try some thing super yummy use queso fresco

Enchilada sauce ( JAA"S recipe almost excatly)

oil for your pan

1 small diced red onion

Garlic to taste

vegetable broth you'll be eyeing this as to how thin or thick you like it

1 Tbs. chili powder

1 Tbs. honey

1 tsp. ground cumin

1 28 oz can diced tomatoes ( I have been using the fire roated kind)

Heat oil in large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, simmer for 30 minutes, if you like a thin fine sauce use a bullet or emersion blender.

Preheat oven to 350.

Oil your pan just to coat. Sauté Squash and onions till tender add in corn give it a good toss till it heats, add beans and toss. (If using a grain have this already made and add it in when you take everything off the heat) Take off heat, add clintro, cheese and squezze from fresh lime juice, toss it all to coat.

Line your pan or use a little nonstick spray. Put a bit of sauce on the bottom and go to work rolling your Enchi's.

Lay the shell out, sprinkle a bit of cheese, and a good scoop of the filling. fold both sides in, roll and pull tight to make a good shape. (if you worked at a pizza place or subway, you know what I mean, its just like rolling a sub to be packaged)

Place seam-side down in baking dish. Spread a bit of sauce over each, and a bit more cheese.

Bake for about 20-30 minutes.

Serve with fresh slices of Avocado, some black olives and green onion if you have. Use the left over sauce to dip as well or for mexican quesi's for lunch the next day

And if you are wondering dinner for us:

Homemade flat bread pizza (white with garlic oil, shrooms, oilve, goat cheese, artichokes, caramelized onions & 1 red )

a fresh salad with all the left over CSA veggie that need to be used this week & homemade ice cream.

The weekend is busy so I'll see you back on Monday, Happy 4th.

Best Day

I've been on "vacation" or holiday from work for just about 4 days now (not counting the weekend) we have had a few things to do each day but today was just a very nice stay at home day. I very purposely did not sign up for any classes or such this summer for myself or for Sophia. My goal live with out a clock for once! BIG step for me. It all started on Sunday, we headed out after nap (about 4pm) to an assumement park with some friends, let me tell you Sophia clearly takes after Jeff in this department, upon descending the steps of each ride, MORE MOMMA, MORE! It started to rain and we were all having such a great time we headed back to their house for pizza. Sophia plays great with other children especially their little boy (he is 1 month older then Phi) and as we caught the two of them running down the hall way with grand smiles it was clear that detouring from our normal Sunday get ready for school routine was the best choice. I must add the run was prompted by Sophia's clear direction to her friend "Come on let's run crazy!!!!!". Monday was spent with a great friend who is also a teacher with a little girl celebrating our first day of Freedom, we met her and her daughter at the Zoo. We had time on our side as it started to rain while we were inside the Rain Forrest exhibit, this lead to an impromptu corner of the building picnic. Just as we finished the rain cleared as well. The rain came down so hard that it left the most inviting puddles, both girls were clearly covered from head to toe in water and joy! At that point what a better way to cap off the day, ice cream, Sophia loves her ice cream and makes sure the world knows it. Good thing we are pretty close to the zoo as she got to drive home in just her undies, while her clothing lay in the back of my car covered in rain, mud and chocolate soft serve.....
Rather then a full daily play by play I'll cut to the title of this post BEST DAY EVER, today.
Phi woke up and brought just about all of the books she could handle into my bed. "Momma, coffee, milk and books, let's snuggle" well who am I to argue with that. After about and hour she holds on to my cheeks and looks right into my eyes, "Momma, this is the best day, my best day ever!" yes my dear it is! Which just sealed the deal that we don't need to be running for the clock each minute of our day. I am a very routine person and like things to be predictable, I deeply feel it makes the day run better and for the most part it does. Lunch is always the same time, nap, dinner, bath and bed too, but the in between stuff is nice to just let it go.
So on to the food:
The daily menu: Blueberry Chip pancakes for breakfast, a picnic lunch and Polenta with fresh picked sugar peas and squash

Pancakes:
You'll need
1 cup of King Author White Whole Wheat flour (http://www.kingarthurflour.com/flours/white-whole-wheat-flour.html) (Good Flour is worth its weight in gold, don't cheap out here and always look for unbleached unbromated)
2 Teaspoon baking powder
2 teaspoon Wheat Germ
1 Tablespoon Organic sweetener ( go the the real thing or stevia, everything else yes may save calories but is loaded with chemicals that will make you sick)
1 Egg or and equal amount of egg replacer
3/4 cup of almond or rice milk
Vanilla to taste
Blueberries, chocolate chips to taste

Mix it all together, warm up your griddle and go.

Dinner Polenta cakes and squash and steamed sugar snap peas
You'll need
Meilssa's Polenta if you are in a hurry or make your own (http://www.melissas.com/)
Safflower & Earth Balance to fry
Your choice of whatever fresh local squash type veggie you like, (I used zukes and gold bar from a CSA farm I have a share in) Sliced
Garlic scrapes
Spikes seasoning
Sugar snap peas ( these were also part of my share this week, but you could very easily switch them for fresh green beans which are in season too, I have a love affair with green beans, but that's another day).

Heat the oil in a fry pan, make polenta patties or cakes if using the home made version, or if using Melissa's just slice about 1/4 in patties and go. Flip on each side till the cake is crispy. Set on a chees cloth or think paper towel to cool and catch and extra oil drips. Mean while add a pat of Earth Balance to the pan let it melt and toss the squash till it is about crisp tender, mushy squash is so not a good thing and it cooks fast so keep your eyes on it. Toss in a pich or 2 of Spike to taste and the garlic scrapes. meanwhile steam the sugar peas (after, take them out of the pod)Drizzle a little balsamic over them and plate it all up.

If you have not tried Polenta, I urge you.. It is so handy and versitle. Prepared the way above it reminds me of a Potato pancake/latke.

I am off to enjoy a bit of a book, coffee and attempt to load the dish washer, ( I'll have to share my struggle on this with you some day,) With that, what are you tips for dish washer loading, I can never seem to get them in the right places?
Enjoy and good cooking