To Glaze or not to Glaze?

Not sure if I told you but we love breakfast around here. One of my best and early memories of our marriage was when Jeff would get up earlier then me and get a Huge breakfast going. Eggs, fruit, toast, COFFFFFFEEEEE! waffles or pancakes and any other fun thing he found in the fridge. Well Saturdays and Sundays are just not that lazy anymore (funny things happen after you turn 30) so we only do this every once in a while but lately with church now starting at 10, its been creeping back in to Sunday mornings. Instead of him cooking and I snoozing in bed, its Sophia and I, and I must say it is just as magical.
After berry picking and freezing I had so many berries that didn't meet "quality control" for one reason or another so I decide to make double berry muffins.
After I noticed that Jeff had eaten 5 in a matter of maybe 5 minutes I said are they good. Awesome was the response..
So enjoy
3/4c Almond milk or whatever you like
1/2 cup yogurt
1 egg or egg replacer mixxed
2 cups flour you can do half and half 1 wheat 1 white but not the whole thing wheat too heavy
about 1/4 cup honey
1/4 coconut flakes
3 Teaspoon baking powder
pinch of salt
1/2 cup raspberries 1/2 cup Blueberries

preheat to 400 spray or line muffin pans
blend milk, yogurt,egg in a small bowl. Sift dry ingredients in another. Make a well in the dry and pour in the wet, mix well. Fold in the berries and divide among the cups. bake 15 to 20 minutes depending on how you like yours.
Lemon glaze
when muffin are cool dip the tops into this yummy oozzzzey goodness
Juice of 1 lemon
about 1 cup powder sugar
a good squirt of vanilla
a teeny pinch of salt
mix and use.

All right, I just noticed its way toooo late for me so happy bellies all. I have a another loaded bowl and a simple eggplant parm for you which I'll post with in the week till then

Void that needs filling...

So for the past week its been nothing but prep around this house of mine. All in order to get ready for what's to come.
School that is, yep its back to it for us.
Sophia is officially potty trained. She only wear pull ups ("Sleeping panties") at night and is wearing "Big Girl Panties all the time now. She is getting used to asking other adults to use the potty and is pulling over her step stool to go almost completely on her own (wipe). Yay! Great job little one and I must say it wasn't that bad, her sense of humor got in the way sometimes like when she would have and accident and look at me and say "Again! Momma, I just too busy so I pee on the floor" which I respond, "REALLY!"
Fall, I've been canning up a storm here and the boiled and burnt pages of my 30 something year old Good Housekeeping cook book can prove it. Putting up beans, corn, berries, tomatoes and peaches anything just to have this wonderful veggie love in the middle of the winter! It really is so easy to do, a bit of prep but trust me sooooo worth it.
Over the next few weeks I'll start making bigger batches of dinners too, this way I can freeze them for crazy busy work nights. I try to double about 4 meals a week in September and October which helps so much come November through January.
Bedtime, not just for the little one, but us too which means DVR has been in use a bit more too. We are so not a TV family but go figure our 2 or 3 guilty TV pleasure shows are all on at like 10pm, not happening anymore.
Me I am in such an emotional overload moment that I have this odd void hanging around. This what if feeling always creeps in around this time of year but I feel it more so this year. I would pretty much have to say it has all to do with a variety of happenings that are very personal but pretty much can be summed up in this
http://www.youtube.com/watch?v=2T7AzuCQgGY
There's been lots of praying over here. And I know it is just a matter of fully trusting God and that he fully in control of my life and everyone else. That's always been a strong issue for me Control and trust.
Dear Father,
Allow me to be open and raw, let me breathe in your spirit and be filled with what you know I need. Give me the strength to be quiet and whole. Let me be your reflection and use me to show your mercy. Soften my heart and mold it to your will.
Use these moments of fear and sorrow to return life to others who need it more then me. Wrap your arms around those that need to be healed, save those that have fallen or have not yet seen your glory and grace. Carry us now as you have always carried us in past moments.
In the most precious name of Jesus I pray, Amen...

So all of that above is stewing in me and I am working through it.
I love how God brings us closer to those we pray for, so What's going on in your world and how can I pray for you?

Fun Link

Check this out...

http://kitchengardeners.org/world-kitchen-garden-day

As we went to the berry farm this weekend, I was just saying to the Mr. I love that Sophia knows where food comes from. That what is good for you is grown, fed and nurtured just like us. Funny how God made that work out, huh.

So celebrate by eating something that didn't come from a box.

I've always felt this way but this year having the CSA share makes me think at every meal, "Someone was loving on my food before it even got to my hands. And as I clean, cut and trim it all I also think how how many people need this very same food to survive. My brown leaves on a head of lettuce (that end up down the garbage disposal) are a families only meal for the day..

I vow to give back in this area much more then I ever have...How about you

Funk and Fun

Not much new this week
Our house is Getting the back to school jitters for sure. Most of our time lately has been spent just enjoying being home. Sophia and I have been loving slow days and I am very nervous about the upcoming change of pace. With that we have been going to the library and just hanging out together.Nothing beats cuddling over books or dance parties around here.
Lots of walks and spur of the moment zoo trips. I don't think I'll ever be able to say no to her when she wakes up from nap or the morning and says "Momma lets have a picnic at the zoo".
I am also in a little kitchen funk. In the early part of the week I made dinner to bring to a friend and 8 batches of cookies (about 40 dozen) for church. I loved doing it but after just needed a time out.
So as we started this weekend out with a trip to the berry patch to scoop up the last of the Red raspberries and Blue berries along with a giant CSA pick up I had no choice but to put on the boots and jump in the mud
In order to make room for all the goodies from the farm I needed to make a big pot of soup, you know the kind the cleans out the fridge: Here is the recipe
CSA Soup
(Warning loosely based on the Cabbage soup recipe from the silly soup diet, if your not looking for a diet soup add some fat!)
1 onion
1 Hungarian pepper, 1 green bell pepper
1 small can of diced tomatoes or 2 cups of fresh diced
2 carrots
1/2 head of cabbage
1 ear of corn removed from cob
Curry
Fresh cilantro, garlic
Lime
3 veggie bouillon cubes

Dice the onions and saute them in a bit of cooking spray
Clean up the peppers and dice them toss them in (give them a few minutes to cook down)
Take off the tough outer cabbage leaves and dice the head, toss it in
Clean, peel carrots, toss them in too (give it a few mins to cook)
add tomatoes, curry to taste, cilantro, diced garlic, squeeze 1 lime, add bouillon cubes.
Add about 12 cups water and corn, cook for about 2 hours or more.
The end result should be a clean tasting soup with a bit of mexicany zip. You may need to salt and pepper it depending on taste. Serve with home tortillas or some toasted pita and hummus.

There is no need to add rice or pasta here but by all means go ahead, add some beans to if you need. Your cooking to make your belly happy so have at it!

Also on the plan Sweet Potato and Cinnamon brownies ( I think I am secretly trying to find ways to make it ok to eat a brownie everyday and taking out some of the fat and changing them up is allowing me to do so)

SP & Cinny brownies
1 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon, ground
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup cooked sweet potato
1/2 cup agave nectar
1/4 cup olive oil
1 teaspoon pure vanilla extract
6 egg whites
Olive oil cooking spray
ICING
1/2 cup low-fat plain cream cheese
3 tablespoons agave nectar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon, ground
1 tablespoon water {optional}
1. Preheat oven to 350°F.
2. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, agave, oil and vanilla. Puree until combined and smooth.
3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.
4. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
5. Lightly spray sides of baking pain {9 x 9 x 2-inch} with cooking spray. Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
6. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tablespoon water if mixture is hard to whisk. Cover and refrigerate until needed.
7. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap and refrigerate overnight.
8. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days.


Till next time, love on your food and each other and keep you bellies happy

To Market To Market

I ADORE FARMERS MARKETS....... Have I mentioned that before, mmm, yep probably did.
Today Phi and I went and let me tell you nothing is cuter then a 2 year walking around eating a huge tomato like an apple with juice and seeds dripping everywhere. No I didn't get a pick, ugggg. Anywho I picked up a bushel of Roma's that will get put up and turned into sauce this week, some beans that will be frozen and, I was supposed to get corn to put freeze but I forgot it so we'll go back during the week.
Oh and fresh local honey. Did you know that there is soooo much research out there that proves eating honey grown locally (within 3 hours of where you live) is the BEST immune system support you can give yourself. (NOT for babes under 1)
Check this link out
http://www.globalhealingcenter.com/natural-health/health-benefits-of-organic-locally-grown-raw-honey/

Yesterday was a hot one and Jeff has been working at a place that is even hotter inside which calls for some pretty crafty dinner needs on my part.
Refreshing and replenishing while being filling, not heavy and stuffing.
Here is my take on a loaded bowl. They make great main meals or small lunches or side dishes too.
Enjoy
The Loaded Bowl
3 c quinoa, rinsed and drained
1 can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1 c fresh chopped cilantro
2 avocados, pitted and peeled
fresh lemon juice, to prevent avocado from browning
salt and pepper
juice of 4 limes
zest of 1 lime

dressing
1/4c EVOO
1/4 c whie vinegar
2-3 cloves minced garlic
salt and pepper

Directions
1. Prepare quinoa according to package directions. Cover and set aside.
2. In a large mixing bowl, add beans tomatoes, and cilantro. Toss to combine.
3. Dice avocado, drizzle with lemon juice, and set aside in fridge.
4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.
5. Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest. Toss to combine. Serve in bowls, topped with avocado and drizzled with dressing, dividing evenly.

Oh and those peaches became 20 jars of jam and jelly, about 6 dozen jars of peach butter, numerous cobblers and plenty to be had in our tummies.

Enjoy and keep you belly happy

Fusion Enchilada's

Give this a try it was pretty yummy (we excluded the beef, but you could really do it with anything that fits your fancy)
Clean Eating Enchilada's revamped with "refried" Beans

1/2 Small onion. diced

2 cloves Garlic, smashed

1 cup Frozen shelled edamame beans

1 tsp Cumin, ground

1 tsp Chili powder

2 tsp Fresh lime juice

Sea salt, to taste

Fresh ground black pepper, to taste

FILLING

1 1/2 tsp Olive oil, divided

1 clove Garlic, minced

1 tsp Cumin, ground

8 oz Sirloin beef, thinly sliced

1 cup Corn kernels (frozen & thawed, canned or fresh)

1 Medium red bell pepper, finely diced

2 cups Baby spinach

1 1/2 cups All natural low-sodium tomato sauce, divided

Sea salt, to taste

Fresh ground black pepper, to taste

8 Small whole wheat flour tortillas (about 6 to 8 inches in diameter)

1/2 cup Low-fat mozzarella cheese, shredded
Preparation

ONE Preheat oven to 425F

TWO Prepare "refried" edamame: Bring 2 cups water to a boil over high heat. Add onion, garlic & edamame, bring back to a boil & cook for 4 mins. Drain onion-bean mixture, reserving 1/4 cup cooking liquid. Pour bean mixture & reserved cooking liquid into a food processor & add cumin, chili powder & lime juice. Puree until almost smooth & season with salt & black pepper. Scrape into a bowl and set aside

THREE Prepare beef filling: In a small bowl, combine 1/2 tsp oil, garlic & cumin. Add beef & mix well to season

FOUR In a nonstick saute pan, heat remaining 1 tsp oil over medium-high heat. Add beef and saute for about 1 min, until lightly browned. Add corn, red pepper & Spinach, and mix well to combine. Add 1/4 cup tomato sauce and cook for 1 to 2 mins, until heated through. Season with salt & black pepper & remove from heat

FIVE Spread 1/2 cup remaining tomato sauce over the bottom of a 9 x 13 in baking dish and set aside

SIX Spread tortillas out in a single layer on a flat work surface. Scoop 2-3 tbsp edamame filling and spread in the center of each tortilla. Top with 2-3 tbsp beef mixture and roll tightly. Place enchiladas seam-side down on top of tomato sauce in baking dish. Cover with remaining tomato sauce, top with cheese and place dish in oven. Bake enchiladas until hot throughout and cheese is melted, about 8 mins.

SEVEN Remove from oven and serve immediately

Cobbler

(I am experimenting with my little point and shot camera, That came out pretty good huh?)



A lot of my ideas like most come from a magazine or a clip from a cooking show, or over hearing someone in the grocery store... I am a people watcher so over hearing comes with the territory but hey I would have never been inspired to make zucchini cakes if I hadn't heard someone else talking about them (Similar to Potato pancakes but with zukes)

Here is the peach Cobbler recipe I am going to tweek
http://fortheloveofskinny.wordpress.com/2010/07/13/easy-peasy-peach-cobbler/
by taking out the white sugar, adding in a bit more spice, some wheat germ and nuts for crunch and making it family style rather then single serves.

So here's the challenge for this week. Take a recipe that sounds good to you and use what you have or love to make it your own. Most of the time you can always add something or leave something and not hinder the results that much.

Let me know what you did I would love to hear.