Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, September 12, 2012

Apple Oatmeal Muffins

While I haven't had time yet to decorate for fall, I did have time to bake up a yummy fall treat...Apple Oatmeal Muffins.  These are so good that Mary requested that I make these for her preschool birthday celebration instead of cupcakes.


Not only are these muffins delicious, but they make your house smell soooo good.

Apple Oatmeal Muffins
2 c. all-purpose flour
1/2 c. oats
1½ c. brown sugar, packed
½ c. butter, room temperature
1 c. buttermilk (or 1 c. milk + 1 tbsp. lemon juice, sit for 10 min)
¼ c. plain applesauce
1 egg
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. apple pie or pumpkin pie spice
1½ c. Granny Smith apples, peeled and diced

Topping:
⅓ c. all-purpose flour
½ c. brown sugar, packed
¼ c. rolled oats
1 tsp. ground cinnamon
4 tbsp. butter, melted

DIRECTIONS:
1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers.
2. To make the batter, in a medium size mixing bowl, combine flour, oats, salt, baking soda, cinnamon and spices. Whisk together until incorporated, set aside.
3. In the bowl of a stand mixer, cream butter and sugar. Add egg, applesauce, and vanilla, mix on low until combined. With mixer on low speed, alternate buttermilk and dry ingredients, adding about ⅓ of each mixture at a time, until remaining ingredients are gone. Remove bowl from stand and fold in apples. Scoop mixture in to prepared muffin tin (fill just a tad bit over ¾ of the way).
4. To prepare the topping, in a small mixing bowl, combine all ingredients. Mix until clumps begin to form. Sprinkle over each individual muffin. Place in oven and bake for 22-25 minutes, or until a cake tester inserted into the center comes out clean. The muffins should have a little spring to them and the topping should be golden brown and crunchy.
5. Remove and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes approximately 18 muffins.
Adapted from Life {Made} Simple Apple Pie Muffins


I generally wouldn't add sprinkles to these muffins, but since they were for a four-year old's birthday, I guess that's OK!

Wednesday, August 15, 2012

Happy & Healthy Link Party

Thank you for stopping by my first Happy & Healthy Link Party.  I'm hoping to do these about once/month so that we can inspire each other to be, you guessed it!, happy and healthy.



If you are here hoping to see some before and after projects or home decor ideas, don't worry.  With the kids starting school next week, I will have more time for projects and blogging.

I thought I would kick-off the party with a couple of recipes.  My doctor recommended that we try to eat at least 5 vegan meals per week, not a popular concept in my meat, seafood and potato loving family!  She also suggested we eat more quinoa.  Quinoa is a grain (really a seed) that is filled with protein and low in carbs.  It is so easy to prepare.  Just boil it with 2 parts water to 1 part quinoa for about 15-20 minutes, or until the quinoa is light and fluffy.  If you've cooked rice, you can cook quinoa...and it's so much healthier than rice.

Once your quinoa is cooked, you can eat it plain or add things to it.  It can be eaten either warm or cold.  Being a quinoa newbie, I was wary of just adding things willy-nilly, so I followed this recipe for Tomato Basil Quinoa from A Couple Cooks.

The recipe blends the familiar flavors of tomato, basil and mozzarella cheese.  I also added some sauteed mushrooms.  My husband and I loved the recipe.  My oldest daughter surprisingly liked it, but the younger two only tried a bite or two.  I served it warm for dinner and then ate the left-overs cold for lunch the next few days.  It was delicious either way.  I'm hooked and will be trying lots of new quinoa recipes in the near future!

While not vegetarian, another favorite healthy recipe is for Asian Lettuce Wraps from Our Best Bites.

Do you like to eat salads?  I like to eat them if somebody else prepares them, but I don't really like them if I have to make the salad myself.  Kind of weird, I know.  I came across this little cheat sheet from Food Your Way on how to build a good salad.  I know I will be referring to this to get out of my salad rut!


OK...that's enough from me.  Now, I would love to hear from you.  Feel free to link up a post or make a comment on how you stay healthy, favorite healthy recipes, healthy tips, or any secrets of happiness you have discovered.   Thanks for playing!

Wednesday, August 8, 2012

Dog Birthday Cake

Wow!  That was a long and unexpected break from blogging.  My girls are going back to school in just over a week and it really hit me how fast summer has been flying by.  So, I've put projects on the back burner and have been trying to spend some fun times with my family before school starts again.

Speaking of fun times, Kayla wanted to make a cake for the dogs.  If you know anything about me, you know that I'm almost as obsessed with my dogs as I am with my kids.  So, I quickly agreed that it sounded like a fun idea!

I helped her find a recipe that didn't sound too disgusting online.  Many of the recipes involved cooking canned dog food.  Can you imagine how awful your house would smell after that?!?!?  We used this one found on e-how that looked almost as appetizing to the humans as it did to the dogs.


Things You'll Need

  • 1 cup rice flour - we used regular flour
  • 2 tsp. baking soda
  • Large mixing bowls
  • 1/2 cup organic peanut butter
  • Shredded carrots
  • 1/2 cup honey
  • 1 egg
  • 1/4 cup canola oil
  • 2 tsp. vanilla extract
  • 9-inch round pie tin - we used a cute bone-shaped tin
  • Non-stick cooking spray
  • Toothpick or uncooked spaghetti
  • 1 cup non-fat cream cheese - we used plain Greek yogurt
 1.  Preheat your oven to 375 degrees Fahrenheit.
2.  Mix together 1 cup flour and 2 tsp. baking soda in a large mixing bowl.
3.  Pour 1/2 cup organic peanut butter, 1/2 cup shredded carrots and 1/2 cup honey in a separate bowl.
4.  Mix the peanut butter, carrots and honey together well and add 1 egg, 1/4 cup canola oil and 2 tsp. vanilla extract.
5.  Pour the peanut butter and honey mixture into the large bowl that contains the flour and baking soda.
6.  Mix together all of the ingredients until they are well blended.
7.  Cover the inside of a 9-inch round pie tin with a coating of non-sticking cooking oil and pour the mixture inside.
8.  Set the cake onto the center oven rack and bake for 35 to 40 minutes, or until the top of the cake has slightly browned. Place a toothpick or an uncooked piece of spaghetti into the center of the cake. Pull it out and if there is batter on the toothpick of spaghetti, the cake is not done.
9.  Allow the cake to cool completely. While the cake is cooling, combine 1 cup non-fat cream cheese (or plain Greek yogurt) and 1/2 cup shredded carrots.
10.  Cover the completely cooled cake with a layer of the cream cheese and carrot frosting.
11.  Remove the cake from the pie tin and serve it to your four-legged guest of honor.

We made the cake to celebrate the anniversary of Tyler's adoption.  Tyler was adopted from Golden Retriever Freedom Rescue two years ago.  He was a stray dog from a shelter in Joplin, Missouri were he was about to be put to sleep.  He is a beautiful purebred Golden Retriever and it amazes me that nobody would want him.  He remains my best "save" to date.  If you want to read more about his story, go here

If you are considering getting a dog, I would suggest checking out dog rescue groups.   Almost every breed has its own group.   I was surprised at the huge number of great dogs out there looking for homes.



Ty graciously shared his cake with his "little" sister Emma, the goldendoodle.  Needless to say, the dogs LOVED the cake.

Friday, June 22, 2012

The Best Sugar Cookies

You know those big, puffy frosted cookies at the grocery store?  They look so good, but usually have a weird, chemical taste to me.  So, I thought I would try baking my own version.  Of course, I turned to Pinterest for a recipe. 

I found the perfect recipe at Annie's Eats.  Look at how beautiful hers turned out.



Here's my version before I let the kids go at them with the sprinkles.  The cookies are perfectly soft and buttery.


Be sure to check out Annie's Eats for the recipe.  But, be warned, this recipe takes THREE STICKS of butter for 24 cookies...not so good for bathing suit season!


In other news, you might have seen me pinning random stuff to a Pinterest board called "TSI blog."  My boss has asked me to write weekly blog posts for her business, Third Sector Innovations.  The posts should be of interest to nonprofits, for profit businesses and government entities.  Although its not a fun as home blogging, I was honored my boss asked me to do it and it pays the bills!  So far, I've written one post...The Top Ten Employment Law Mistakes...scintillating stuff.  Now, I need to think of more topics.  If on some crazy chance you have any ideas, send them my way.  :)

Happy Weekend!

Wednesday, June 13, 2012

Camping Tips & Tricks


My family is headed out on our first camping trip of the season this weekend.  My kids LOVE camping, especially playing with the fire, eating junk food, and running around outside.  If I didn't love my little pyromaniacs so much, I probably would never camp.  I am extremely attached to my cozy, comfy bed and air conditioning.

In order to make this year's camping trips more enjoyable, I thought I would put a little more thought than usual into planning some fun activities and meals.  I've done a little round-up of some of my own ideas and others that I've found online.  Hope you find something useful!

Camping Activities
We will be staying at a lake with waterfalls, so a lot of our activities will be around the water.  We'll bring inflatable rafts to play in the water.  We'll also hike and explore the state park where we're staying.  Depending on the area, bikes or at least scooters for the kids can be a good idea too.

It's always fun to throw around a ball.   We'll bring a football, a softball and gloves and a frisbee.

I'm planning on having the kids do a scavenger hunt.  All you need is a list of items and a bag to put them in.

We usually bring journals, pencils and crayons.  The girls can write about our trip and draw pictures of what they see.  Leaf rubbings are also fun and simple. 

My girls love this game that only takes pencil and paper too.  Each person has a sheet of paper and starts the game by writing a sentence.  Everyone passes their paper to the left.  The next person tries to draw a picture that goes with the sentence.  Fold over the sentence, so the picture is the only thing showing.  Pass your papers to the left again.  The next person looks at the drawing and writes a sentence that goes with the drawing.  Fold over the paper so that only the sentence is showing and pass again.  Keep going for as long as you want.  At the end everyone unfolds the papers and reads/shows the sentences and pictures.  It's hilarious to see how the original sentence got interpreted through the drawings and accompanying descriptions.  It's kind of like a visual game of "telephone."

Plaster of Paris Souvenir.  This activity is a little more involved, but could make a nice keepsake of the camping trip.  What you do is mix up some plaster of paris and pour a 2 inch layer in a shoebox (one shoebox per child).  The kids could make their handprint in the center and then surround it with treasures they've found at the campsite...leaves, pinecones, sticks, etc.  The kids can take a stick and write their name, date, and location too.  This link tells you how to make a plaster of paris cast of animal tracks, but I doubt we'll find animal tracks.

How about a marshmallow shooter?

My kids are in a huge UNO playing phase right now, so I must remember to bring the cards.  The fire is also a huge source of entertainment for my kids.  The love to roast just about anything, which leads me to FOOD.

Camping Food
My best tip for food is to PLAN and PREP.  Doing these things before you leave home makes camping mealtimes so much easier and more delicious.  It's also key to make things that don't involve lots of clean up.  The fewer pots, pans and utensils used, the better.  We usually cook over the fire, but we also have a small camp stove and we usually bring our electric griddle too.
Breakfast Ideas:
Pancakes - make the batter ahead of time and put in a plastic bag.  Or, buy a mix that only requires adding water for a super simple breakfast.  Don't forget the syrup!  Last year, the girls were bored, so they tried cooking apple slices in cinnamon and sugar on the griddle.  These were delicious on the pancakes too.
Scrambled eggs and bacon can both be cooked on the griddle too.  If you want to get fancy, throw this in a tortilla with cheese and salsa and you have a yummy breakfast burrito.
Omelets in a Bag - Homemade Ginger has a simple recipes for these.  Basically throw some eggs and toppings in a plastic baggie, boil in a pot of water for 13 minutes, and then you have a nice breakfast!

Be sure to cut up your toppings ahead of time and have in plastic containers or bags so you don't have to do a lot of prep at the campsite.

It's always nice to have precut fruit in tupperware too.  It's perfect for snacking and makes a nice light breakfast when paired with yogurt.

I never deep fry anything, but I saw this recipe for simple scones (basically fried dough).  They look delicious, especially when paired with some strawberry freezer jam!  I might have to break my no-deep-fat-frying rule for these.

Lunch/Dinner Ideas:
Tinfoil dinners - have you heard of these?  I made these for the first time last year and they were delicious.  Take a meat,  seasonings, some veggies, potatoes, cream soup (Don't skip this!  It makes a gravy and keeps everything moist.) and wrap it into a tinfoil packet.  Throw the tinfoil packet on the coals to cook.

I made ours like this: thinly sliced potatoes on the bottom (these take a long time to cook, so the thinner the better); ground beef shaped into a patty seasoned with salt, pepper, and garlic; carrots and onions; and then some cream of mushroom soup.  Each person gets their own individual packet, so you can personalize it to their tastes.  For more ideas and detailed directions, check out One Sweet Appetite.





Once again, these can be totally prepped at home.  Get all of your packets ready and pop them in the cooler.  Then you just pull them out and cook.  Easy peasy.

This salmon looks like a great variation on the tinfoil dinner too.

Marinated Meat/Kabobs - Once again, this can be customized to your tastes.  I'm planning on freezing some chicken breasts in our favorite Soy Vay teriyaki marinade.  I like to freeze the mead ahead of time so then I don't have to worry about it being raw and spoiling before it's cooked.  I will also have cut up veggies, such as peppers and onions and some pineapple that I prepared at home.  Thread these on a skewer and cook over the fire.


Taco in a Bag - Cook your taco meat at home and warm it in a skillet at the campsite.  Cut open the tops of Doritos or Fritos bags and put some of the seasoned meat on top of the chips, add whatever toppings you like (lettuce, cheese, salsa, tomatoes, onions, sour cream, avocado), and eat!

Quesadillas - tortillas and cheese plus whatever else you like.  Cook it in a skillet over the fire.


Sandwiches - always good for lunch.  Pack some bread, PB&J, and cold cuts and you're set. 

Hot Dogs and Bratwurst - grab a stick and roast these over the fire.

Chili - Prepare at home and reheat.  Chili dogs anyone?

Salads - Rather than lettuce salads which tend to wilt and get soggy, think couscous salads, bean salads, and pasta salads.


Corn on the cob - soak this in water in the husk and then just throw it on the grill, with the husk still on.

Campfire Potatoes


Cut up veggies and dip - for a snack.

Treats:
Classic S'mores - need I say more?  But, I've been seeing lots of variations that I want to try.  Here are a few examples of desserts that can be made over the fire. 
Strawberries dipped in marshmallow fluff and roasted over the fire.

Campfire cones:



Banana boats:

Campfire Orange Cakes - cakes baked in an orange.  I haven't tried this, but it looks interesting.


Bars or cookies - prepared at home.

Now, I just need to keep repeating my mantra "Camping is fun.  Camping is fun.  Camping is fun."


Do you have any tried and true camping tricks, tips, or recipes?

Linked here: Serenity Now; Home Stories A to Z

Tuesday, June 12, 2012

Bountiful Baskets and a Strawberry Freezer Jam Recipe

Eating healthy is a constant struggle for me.  I find it helps if I stock up on healthy snacks, like fruits and veggies, and don't even bring the junk food into my house.  Once the junk is here, I can't help but eat it.  And, no, I can never stop at one bite, one cookie, one chip.  I like to eat it until it's gone.



For the last six months, I've participated in something called "Bountiful Baskets."  It's basically a food co-op.  I go on their website every other Monday and place an order.  I always order one "basket," which is 50% fruits and 50% vegetables, costing $15.  Sometimes I order "add ons," like loaves of homemade bread, granola, or bulk amounts of fruit.  The add-ons vary each week.

On Saturday, I go and pick up my basket.  It's always fun to see what's in the basket because it varies each week.  Whatever it is, it's always a LOT of stuff.  This week, for example, I got 2 acorn squash, romaine, kale, a cucumber, 5 mangos, 6 tomatoes, a bag of plums, a bag of apricots, a pineapple, a bag of apples, a honeydew melon and a huge bunch of bananas in my basket for $15.  I also ordered 5 loaves of homemade honey wheat bread for $12 and 8 packs of strawberries for $11.


I like that it forces me to try new foods (like Jerusalem artichokes...delicious!) and to be creative about cooking all of these goodies.  This week, I froze some of the strawberries for smoothies (see my recipes for green smoothies here).  I also made strawberry freezer jam.



If you've never made freezer jam, you have to try it.  It's so easy and doesn't require any tricky canning techniques.   Best of all, it only takes five minutes max to make a batch.

Strawberry Freezer Jam
1 2/3 cup strawberries (hulled and pounded with a potato masher), this is about 1 pint
2/3 cup sugar
2 T instant fruit pectin
This is fruit pectin.  Make sure you get "instant" pectin that doesn't require cooking.  It's usually in the same grocery store aisle as baking goods.

Mix the sugar and pectin.  Add the smushed strawberries and stir for three minutes.  Put in a storage container (I just use tupperware).  The jam is ready after about 30 minutes.  It can be stored in the fridge for 3 weeks or the freezer for a year.

The jam is great on bread, but I LOVE to use it as a topping on vanilla ice cream (I know, I know...not so healthy) or mixed into vanilla Greek yogurt.  I might even eat a spoonful straight out of the jar when no one is looking.

This post isn't sponsored by Bountiful Baskets, but I encourage you to check them out.  Right now, they are in 20 states, but if they are not in your state, you can contact them about starting a new site. 

Like me, I know many of you are cheap thrifty and struggle to feed your families good, healthy, "real" food.  Bountiful Baskets is great because it keeps my fridge stocked and I hate to let food go bad, so I feel obligated to find ways to prepare this healthy food (rather than throwing a frozen pizza in the oven!  Oh, wait, I might still make pizza or fish sticks, but I always try to make something healthy to go along with it).

As always, I'm interested in any tips or tricks you have to eat healthily and/or frugally.

Saturday, May 5, 2012

Cinco de Mayo

Happy Cinco de Mayo friends!


I think I might make some enchiladas for dinner to celebrate, but wouldn't it be fun to have a full on Cinco de Mayo fiesta?  Maybe next year I'll get my act together and plan something like this.





Source: google.com via LeAnna on Pinterest








These pictures make me want to sing:
We're going to party, karamu, fiesta forever
Come on and sing along!

Please don't tell me I'm the only one that remembers that Lionel Richie song...All night long!

Monday, April 23, 2012

My New Favorite Food: Green Smoothies

Like all women, I struggle with my weight...especially since having Mary three years ago and the closer I get to *gulp* 40.  I like to exercise and have even done marathons, but still have not lost the baby weight.  I've come to the conclusion that no matter how much I exercise, the weight won't come off without changing my diet.

Needing a little motivation in both the exercise and diet departments, I've signed up for a half-marathon.  The race is on May 12th.  Here's the real reason I like to run:



I have the biggest sweet tooth and could live on dessert.  However, I've been trying not to eat as much junk food as I normally do.  I'm trying to replace it with as many fruits and veggies as possible.  My reasoning is that if I'm full of healthy food, I won't want the junk food.  Sounds reasonable, right?


I've been making the most delicious green smoothies to maximize my fruit and vegetable intake.
Choose what you want from these categories:
Liquid
Water
Almond Milk
Coconut Milk
Ice Cubes

Protein
Vanilla Greek Yogurt
Whey Protein Powder
Peanut Butter

Fruits - I like using frozen fruit - either packaged frozen fruit or fresh fruit that I've frozen.
Banana
Pineapple
Berries

Vegetables (I promise you won't be able to taste these!!!)
Spinach
Kale
Avocado

Extras - these add fiber and/or protein
Chia Seeds
Flax Seeds
Whole Oats - AKA "oat groats"

Here are two of my favorite combos:
1.  Almond Milk, Peanut Butter, Ice, Banana, Spinach, Chia Seeds
2.  Coconut Milk, Protein Powder, Banana, Pineapple, Spinach, Avocado, Flax Seeds


If you can look past the green color, these are really delicious!  I'm not sure if it's mental or truly physical, but I feel better when I'm drinking these smoothies too.  They also satisfy my sweet tooth.

What's up with the chia seeds you ask?  No, they are not going to grow a chia pet in your stomach.

They look like this:


I first heard of eating chia seeds in the book "Born to Run."



This book chronicles a tribe of Indians in a remote area of Mexico who are renowned for their ability to run long distances.  Chia seeds are a staple of their diet.  I thought, if it works for them, maybe it'll work for me.  I can use all the help I can get!

Before a long run, I've been eating a piece of toast with peanut butter sprinkled with chia seeds.  It gives me the energy to run 10-miles and feel pretty good.  When I'm eating poorly, running does not feel as good.

The busier I get, the easier it is to skip running.  However, when I don't exercise I definitely pay for it mentally.  Running is the best anti-anxiety drug out there.


Do you have any healthy tips?  Healthy foods?  Healthy smoothies?

Wednesday, March 7, 2012

Chicken Tortilla Soup

Dinnertime is a very busy time in our house.  We are shuttling the kids to their activities, getting homework done, and, oh yes, sitting down and eating dinner as a family.  That's why I like to cook things ahead of time as much as possible. 

One of my favorite and easiest things to make is "Mexican chicken."  I throw a 3 pound bag of frozen (not even defrosted!) chicken in the crockpot along with a 16-ounce jar of salsa and a packet of taco seasoning.  I let this cook on low all day (probably about 7 hours), then shred it right in the crockpot.

This makes a lot of chicken that can be used in a bunch of different recipes.  I can get about 3 meals out of a three pound bag of chicken.  I use the seasoned chicken to make chicken tacos, enchiladas, and quesadillas; but, tortilla soup is my favorite.


This tortilla soup recipe is based on a recipe shared by my friend Celeste.  It's so easy and flavorful.  I always double this recipe and put half in the freezer.

1.5 (approx.)  cups Mexican chicken (see above)
3 cloves garlic
1 small onion, chopped
4-oz can green chilies
1 16 oz can stewed tomatoes, chopped
1 10-oz can canned tomatoes, chopped
1 can tomato soup
6 cups chicken stock
1 TBS cumin
1 TBS chili powder
1 tsp. pepper
1 TBS lemon pepper
1/4 tsp. tabasco
2 tsp. Worcestershire sauce
1 can corn (frozen works too)
Garnish:
Cheese, shredded
Sour cream
Avocado
Green onions
Tortilla strips - fried or plain
To make homemade tortilla strips: Cut 6-12 corn tortillas into strips. Fry tortilla strips in hot oil till crisp. Drain and sprinkle salt on top.  I don't fry my tortillas.  I just cut strips of corn tortilla and put it in the soup.  They help to thicken the soup.
Simmer garlic, onion and green chilies in oil in large soup pot until onions are tender, about 3 minutes. Add remaining ingredients except seasonings, tortilla strips and corn. Bring to a boil. Add seasonings and simmer 1 hour (most of the time I just throw everything together and then simmer until warm - 1 hour is not necessary).
15 min. before done, add tortilla strips and corn. Serve with garnish of your choice.
Enjoy!
Linked here:

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