Asian Pork Soup

 

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)

cooking spray

12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)

2 cup(s) mushrooms, shiitake, sliced

2 clove(s) garlic, minced

3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)

2 tablespoon sherry, dry (I used apple juice.)

2 tablespoon soy sauce, less sodium

2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger

1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)

2 cup(s) cabbage, napa (Chinese), thinly sliced

1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.

Cherry Rhubarb Crisp... rhubarb gets a second chance!

Until this dish, rhubarb and I DID NOT get along.  My first and only memory was at about age 6.  My best friend Mandy would tear off a large stem from one of the bush-like leafy plants, offer one to me, and gnaw on it like a candy stick... which is, by the way, as polar opposite a taste I can come up with.  I couldn't abide the stuff.  My face puckers at the mere mention.  But, knowing taste buds can change, and knowing I'm kind of an adult, I bravely decided to give rhubarb another chance.  I AM SO GLAD I DID!  ...Now don't get too excited... my rhubarb bundle sat wilting in the crisper to near expiration before I actually summoned the courage to face them, and it's not like we're best friends... but at least now we're civil. :)  In this dish, it was quite delightful.  They reminded me of a sweetened up tart green apple, and the perky pie cherries made a really good companion... although they required a lot of TLC while de-pitting. (One of those cool de-pitter gadgets is now on my kitchen wish-list.)  But, as always, the crisp is unhealthily my favorite part. :)  Loved the hint of ginger.  A winner... and another food nemesis conquered. :) Victory!

Cherry Rhubarb Crisp

(Jen @ My Kitchen Addiction)

3 cups rhubarb, thinly sliced

2 cups cherries, pitted

2/3 cup granulated sugar

1 tablespoon corn starch

3/4 cup quick cooking oatmeal

1/2 cup brown sugar

1/4 teaspoon ginger

Pinch salt

1/4 cup unsalted butter, cut into small pieces

Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.

In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.

In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.

Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.

Bake for 35 minutes, until the top is golden and crisp.

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
hotdogs
kobob scures
knife

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial: http://www.foodrepublic.com/2012/06/30/video-how-and-why-spiral-slice-your-hot-dogs

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)

1 baguette loaf

cream cheese spread

2-3 tomatoes

fresh basil

Italian seasoning

pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

CORNY CORNBREAD

Simply in Season

by Mark Beach and Julie Kauffman

Serves 9

• 2 cups cornmeal 

• 1/4 cup honey or brown sugar 

• 1 teaspoon salt 

• 1 teaspoon baking soda

Combine.

• 2 cups milk, yogurt, or combination 

• 3 eggs (beaten) 

Mix in.

• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter

1/4 cup butter, softened

1/4 cup honey

Place the butter in a small bowl. Gradually add honey until desired thickness is attained.

 

Ratatouille with Eggplant and Zucchini

I have been a food blogging slacker!!!  I am seriously about 50 posts behind and I just can't seem to find the time to catch up.  I'm not so vain as so suppose that the world might stop or anything if I don't get a post in every week... but maybe if it would just slow down a bit that wouldn't be so bad. :)  I am coming off of a busy summer and then busy back to school.  Blast those priorities! :)  Anyhow- here was a SURPRISING DELICIOUS veggie-filled dish that I REALLY liked.  I quite like the pixar movie, and I can see why this was the "winning" dish in the show.  It does somehow conjure up "homey happiness."  It was super easy to make (this was certainly not the "gourmet" version featured in the show but probably just as tasty) and it was just loaded with good-for-you foods. I even added some red cabbage I had on hand.  This is a great one for the harvest coming on!  A very family friendly practical meatless meal. It got my stamp of approval, for what it's worth. :)

Ratatouille with Eggplant and Zucchini (about.com)

• 1 medium eggplant
• 1 teaspoon salt
• 2 to 3 tablespoons olive oil
• 4 cloves garlic, coarsely chopped
• 1 medium onion, halved and thinly sliced
• 2 cans (14.5 ounces each) diced tomatoes with juice
• Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
• 1/2 cup coarsely chopped fresh basil, about 12 large leaves
• 1/4 teaspoon black pepper
• Dash dried leaf oregano
• 3 small zucchini, halved lengthwise then sliced
• Fresh shredded Parmesan cheese, optional

Preparation:

Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Serves 4 to 6.

Grilled Thai Chicken Marinade

I'M BACK!  A month of vacation and I'm back in the saddle.  Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter.  My friend, and might I add, amazing cook, TiAnn made this for a fun get together.  It was delicious!  Easily the most flavorful grilled chicken I've yet encountered.  Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."

Thai Chicken Skewer Wraps (Cuisine at Home magazine)

*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.

Makes 16 skewers, about 2 cups sauce

Chicken Marinade

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 tsp red pepper flakes

Salt to taste

2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.

Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.

Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.

To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Red Cabbage Slaw

What to do with a head a red cabbage... hmmmm?  Look no further!  This made a fantastically fresh summertime side dish!  I apologize that mine isn't "prettier"-- I didn't get it smoothly blended (wishing for a good food-processor!) but it still tasted great- I loved the addition of honey.... but then I like the addition of honey in just about anything. :)

Red Cabbage Slaw (Bobby Flay)

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1/2 small red onion, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup fresh basil leaves

2 tablespoons chopped cilantro leaves

1 tablespoon honey

1/2 cup canola oil

Salt and pepper

1/2 head red cabbage, finely shredded

Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

SERVES: 4; Calories: 321; Total Fat: 28 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 18 grams; Sugar: 12 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 175 milligrams

Grilled Bean Burgers

 

Here is a great meatless meal for the fam!  This one is packed with so much flavor (not to mention healthy veggies) you will never want to go back to those greasy, cardboard hockey-pucks.  It makes a big batch, and I actually froze about half of it.  It thawed out perfectly and made a delicious, quick meal a month or so later, so they didn't get tired of it.

Lyd's Tip:  If you're like me, you want to save a buck so you use dry beans... and if you're like me even more, you're also a little forgetful when it comes to soaking the beans over night.  The solution:  slow cooking the beans!  Rinse them and throw them in the crockpot- fill the water almost to the top, and cook on high for about 4 hours (maybe less).  Drain and rinse the beans when they are soft and you're set.  I usually store the extra in a Tupperware in the fridge to use in other things that week.

Grilled Bean Burgers (Taste of Home)

1 large onion, finely chopped

1 tablespoon olive oil

4 garlic cloves, minced

1 medium carrot, shredded

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

1 can (15 ounces) pinto beans, rinsed and drained 

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups quick-cooking oats

2 tablespoons Dijon mustard

2 tablespoons reduced-sodium soy sauce

1 tablespoon ketchup

1/4 teaspoon pepper

8 whole wheat hamburger buns, split

8 lettuce leaves

8 tablespoons salsa

In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add garlic; cook for 1 minute. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside.

In a large bowl, mash the pinto beans and black beans. Stir in oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa. Yield: 8 servings.

Nutritional Facts

1 burger equals 307 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 723 mg sodium, 53 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 3-1/2 starch, 1 lean meat.

Classic French Bread

"Marie!  The Baguettes!  Hurry up!"  If life were a musical, that's what I would be singing as I pulled these loaves out of the oven. (Ok- that's what I sang anyway.)  I can make a good hearty loaf of whole wheat bread, but I've never tried my hand at any other bread, so I thought I would give it a shot.  It was HARD WORK!  It seemed quite labor intensive for two small loaves, but I was amazed at how the little tweaks in the recipe could change the flavor so much.  It turned out tasting quite delicious... and quite like french bread.... shocking, I know. :)  I know I'm a slacker, but I do have to say that when you can pretty much pick it up for $1, it becomes one of those things... like angel food cake, that is totally worth every penny at the store.  I'm just saying.  BUT it is a good skill to have I suppose. (although, mine could use some practice. :)

Classic French Bread (Betty Crocker)

3

to 3 1/2 cups flour 

1

tablespoon sugar

1

teaspoon salt

1

package regular or quick active dry yeast (2 1/4 teaspoons)

1

cup very warm water (120ºF to 130ºF)

2

tablespoons vegetable oil

Cornmeal

1

egg white

1

tablespoon cold water

Poppy seed or sesame seed

1. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).
2. On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. (Rising time is longer than times for traditional breads, which gives the typical French bread texture.) Dough is ready if indentation remains when touched.
3. Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.
4. Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough has doubled in size.
5. Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
6. Heat oven to 375º. Mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed.
7. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

Makes 2 loaves (12 slices each)

Raspberry-Stirred Custard

Oh- how I love a good custard! (Basically anything pudding delights me!)  And this one is quick and easy to boot!  In about 15 minutes you can serve a lovely, summery dessert that, in the words of my five-year-old, "seems quite fancy-sh'mancy."  Love the fresh fruit coming on!

Raspberry-Stirred Custard

Recipe from: Betty Crocker Cook Book, Bridal Edition

Prep: 5 min/Total Time: 10 min/Makes: 4 servings

1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half (I just used regular milk.)
½ teaspoon vanilla
4 tsp. packed brown sugar

Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.

Company Couscous

I've always wanted to give couscous a fair shot- foodnetwork certainly has. :)  I see it on there all the time... that is, when I get a chance to watch... which is usually during Christmas Break at the in-laws... so, ok, not that often, but I when I DO watch it, someone always makes couscous... so in order to keep up with the "Rachael Rae's" I thought I better try it out.  I was amazed at how easy it is to make and how quickly it cooks.  Super simple, and adds a fun new texture and variety to the table.  I'm glad I tested it out.  This was a great dish to test it out with, too- I liked the fresh basil.  Makes a good side or main dish.

Company Couscous (allrecipes)

1 cup couscous

1 cup boiling water

3 tablespoons olive oil

1 clove garlic, minced

1/4 cup diced red bell pepper

4 green onions, sliced

1 cup cherry tomatoes

1 cup fresh basil leaves

1 pinch salt

1 pinch ground black pepper

1 dash balsamic vinegar

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

(I am sorry that my text is so weird- I wish I was more techno-savvy and could figure out why in the world it has the weird back ground.  If you have any tips- please share.)

 

Monkey-Bee Sandwiches

We "go bananas" over this simple snack. :)  It's a favorite around here- easy to throw together, healthy, and fairly filling... which means they won't be asking you 5 minutes later for another snack... YAY!  (Also just going to put in a plug for "Dave's Killer Bread."  It's so yummy!  Our favorite is 21 Grain.  It's so hearty and healthy, tastes like it's straight from momma's kitchen... only it's ex-con Dave's kitchen. :)  Quite delicious though.)

Monkey-Bee Sandwiches (By Lyd)

Toast

Peanut Butter

Bananas

Honey (*only if you're a brave mom, and don't mind "sticky".)

Cinnamon

Toast your bread.  Spread PB.  Layer with bananas.  Drizzle with honey.  Sprinkle with cinnamon.  Devour and act like a monkey.

 

 

Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)

Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)

1/2 cup olive oil

1-2 tsp minced garlic

4-6 potatoes, peeled and sliced

8 carrots, peeled and sliced

1 onion, chopped

2 large yams, peeled and sliced

1 bunch asparagus

1 tsp ground thyme

1/2 tsp sage

1 tsp each onion and garlic powder

Fresh chopped parsley

1 cup flour (you can even use whole wheat if you want)

2 quarts water with beef bullion or beef stock

salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.

Swing Bars

Why "Swing Bars"?  No idea.  I sat pondering that myself, and my best guess is that the "o" resembles a good round tire swing?  Or perhaps it's because you swing back and forth trying to decide if this is a healthy or unhealthy snack, or even if it is a snack at all.  You "swing" from sticky and deathly sweet, over to chewy clusters of raisins, cheerios and nutty roughage.  Your guess is as good as mine... or better. :)  But we're not here to discuss names, are we?  They were admittedly strange- they didn't "set" or actually turn into "bars".  They were just kind of blobs... but they were yummy blobs.  Truth be told, I'm still "swinging" back and forth trying to decide whether or not I liked them.  You tell me. :)

SWING BARS (From the back of a Hospitality Honey Nut Toasted Oats Bag)

1 can (14 oz) sweetened condensed milk

1/2 cup crunchy peanut butter

3 cups cheerios, crushed (ok- SO EMBARRASSED... while typing, I just noticed it said "crushed" and there is my problem, right there.  I'm sure that's why it didn't set up.  I really need to start examining my recipes a bit closer.  Anyway- don't miss that step like I did.  I'm ashamed. :)

3/4 cup raisins

Preheat oven 350. In large bowl, stir together condensed milk and peannut butter, Add cheerios and raisins. Blend well.  Press mixture into a greased 13x9 pan.  Bake 10-20 minutes or until lightly browned.  Makes 2 dozen 2 inch squares.

 

Butternut Squash and Sweet Potato Gratin

Here comes another one!  Can you believe I did it- two meatless meals in a row... a wonder to behold. :)  I've been finding it difficult to leave dairy by the wayside-- I can totally amp up the veggies as long as I have enough cream or cheese to hide them in. :)  I'll keep hunting though.
This was actually quite delicious, all-be-it a bit out of season.  We didn't even notice that the meat was missing-- I was busy noticing the spread of flavors.  It's surprising how far a bit of pepper and salt can go.  It was complete comfort without the heaviness.  Great veggie dish!

Butternut Squash and Sweet Potato Gratin with Manchego Cheese (pinchmysalt.com)

1 1/2 cups heavy cream

2 cloves of garlic, pressed

1 pound peeled butternut squash, quartered lengthwise*

1 pound peeled and trimmed sweet potatoes**

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons kosher salt

3/4 teaspoon fresh ground black pepper

2 cups shredded Manchego cheese (or Gruyère) (When I was at the grocery store gazing at the cheeses, I could not for the life of me remember what cheese I needed, but I knew it started with an "M". I ended up going with "Muenster", but was delicious, but probably quite different. I will be the first to admit I don't know my cheeses... and this was just proof. I'm ashamed. :)

1. Get Ready: Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.

2. Prepare the Ingredients: thinly slice the squash and sweet potatoes (no more than 1/8 inch thick) and keep them separate from one another. Measure out chopped thyme, salt, pepper, and shredded cheese and have them handy. Stir the cooling cream to help prevent skin from forming.

3. Build the Gratin: In the buttered casserole dish, spread half of the sliced butternut squash out in a single overlapping layer. Sprinkle the squash with 1/3 of the salt, pepper, and thyme and then about 1/2 cup of the grated cheese. Using half of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and 1/2 cup of shredded cheese. Using the remaining squash, make another layer and sprinkle the last third of the seasonings and another 1/2 cup of cheese (you should have about 1/2 cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top.

4. Bake the Gratin: Cover the dish with foil and bake in the middle of a 400 degree oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the vegetables are tender when pierced with a sharp knife. You may also place it under the broiler for a few minutes if you wish the top to be a deeper brown (but watch it closely!). Remove from oven and let cool for 30 minutes before slicing.

Yield: 12 servings

Spinach Pastry Diamonds

So "puff pastry" is probably not the most healthy direction to go after the last post. :)  However, my most recent meatless post was in February... of 2011.  Yes, it's time, and this was meatless, and it did turn out pretty well, which is saying something with the spinach volume.  I will say that it made a big batch and for some reason, the left-overs weren't as exciting. :)  But we did get our veggies in and wasn't too hard to make.  Off to a decent start.

Spinach Pastry Diamonds (Pepperidge Farm Puff Pastry)
2 tbsp. butter
1 medium onion, finely chopped (about 1/2 cup)
1 pkg. (10 ounces) frozen choppedspinach, thawed and squeezed dry
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
4 eggs
1 cup shredded Swiss cheese (about 4 ounces)
1/4 tsp. ground nutmeg
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 tbsp. water

Heat the oven to 375°F.
Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the spinach.
Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 13 x 9-inch rectangle. Place the pastry in a 13 x 9-inch baking dish. Spread the spinach mixture evenly over the pastry.
Roll the remaining pastry sheet into a 13 x 9-inch rectangle. Place the pastry on the spinach mixture and tuck under the edges. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.
Bake the pastry for 40 minutes or until the pastry is golden brown. Cool the pastry in the baking dish on a wire rack for 15 minutes. Cut the pastry in a diamond pattern to make 35 pieces.

I Digress...

 I recently watched:

and finished it resolved to eat better. (Found here on hulu and instant view on Netflix.)  I've watched a few of these food documentaries.  I think they are fascinating (for example Food, inc.), but this one particularly stood out to me because it was backed up by so much evidence.  I don't  mean to be the one who jumps on "the latest band-wagon"... and yet, perhaps in this case, that's not such a bad thing.

I also just finished reading:

which admittedly was kind of a boring read.  I thought the first half of the book was interesting, but the second half was a bit tedious and repetitive- hard to get through; however, the underlying theme of appreciating our food for it's nutritional value and it's history, rather than the price tag, was powerful.  He encouraged us to think about what we are eating and where it came from- something we do too little of.

SO... I am now committed to really increase my veggies and decrease my meat and dairy.  Please note that I intentionally said "decrease."  I have no intentions of becoming a vegetarian, but for the first time, I am realizing the blessings of closely following my religion's "Word of Wisdom" (the Lord's revealed law of health for his children), where we are encouragement to "eat meat sparingly."  

LET ME TELL YOU-- it has been hard.  I've had to put quite a bit more thought and planning into my meals, but I'm happy to say that I have found several new "meatless" additions, and I have felt healthier.  I think what has surprised me the most is how satisfied I can feel.  There are actually some deliciously flavorful veggie dishes out there, even for a family.  If you have and good ones, do share, because I'm still hunting for some practical meatless meals- not the ones that make you wonder "where's the meat?" or the ones with a ridiculous list of unrecognizable ingredients, or praising the glory of tofu (of which I just can't seem to get excited about... I don't know, maybe give me some time... maybe.)  Anyway, I guess the bottom line is, more fruits and veggies are on their way. :) Not to mention a healthier family!

Pop-up Pancakes-- Whole Wheat, Dairy-Free & Delicious!

If my face would have been comfortable pressed up against the oven glass door, that is where it would have been.  As a child, I distinctly remember WAITING FOREVER by the oven door for those pop-up pancakes to "pop-up".  It was fun watching my kids, particularly my 3 year old, get just as excited.  Mom made them for us often, but I think I have her beat on this batch, because I don't remember them being whole wheat (although ww flour found it's way into almost everything else that I can recall).  This is a breakfast favorite for me, because I can mix it up quick, throw it in the oven and get everyone ready and come back and they're all done... no flipping of pancakes... or should I say burning of pancakes. :)  AWESOME.  And, might I add, quite tasty. :)

Pop-Up Pancakes (healthyfoodshouldtastegood.com)

2 T butter

6 eggs

1 cup rice milk

1 cup whole wheat flour

1/2 tsp salt

1 1/4 tsp vanilla

Preheat oven 400 degrees.  Melt butter.  Pour half of butter into 9x13 dish (I did mine on a baking sheet, and I think it cooked faster).  Using your washed hands, spread butter over bottom and sides of pan.  This works better than cooking spray.  In a separate bowl beat eggs well.  Then add flour and mix well.  Add remaining ingredients including the second half of the butter and mix well.  Pour into the greased pan and bake for 20-25 minute.  Serve warm.

Dinner Short Cut: Pre-Chopped Kits

LYD's TIP:  I'm sure I'm "reinventing the wheel" here, but as a busy mom, I love to find any way I can speed up the dinner process.  One way I do it is by making a dinner kit to store in the fridge until that meal pops up on the menu.  This is a fairly simple concept, but I love the time it saves me!

*The above picture was my Homemade Chicken and Veggie Soup.  I just heat about 3 T oil in a pot, toss in my veggies kit from the fridge (You can use just about anything), stir to coat, and let them simmer.  I add about 2 or 3 T flour (to thicken the soup), stir, then add the chicken broth (about 1 quart) and chicken.  How easy is that?!  And healthy too! :)

Pre-Chopped Veggie Kits:

• Chop the veggies for the next meal and throw them in a bag or Tupperware to toss into dinner the next night pre-cut.
• While the cutting board is out, cut up a "Snack Kits" for the kids... or adults (heaven forbid :). (Celery or carrot sticks, bell peppers, cucumbers, etc.)

*Veggies that are starting to get old still work great in soups.  Good way to use them up.)

Skinny Monkey Cookies

Looks can be deceiving.  I know what you are thinking- they look just like sweet, chocolate-y no-bakes, AND you read "Skinny" in the title.  Too good to be true?  Yes, indeed.  These are very much not "no-bakes", and it's not just because you actually bake them.  I just feel like I need to throw that out there, just so you're not as disappointed as I was at my first bite; HOWEVER, these are a healthy, easy-to-make snack that is made with ingredients that almost everyone has on hand. (At least you do if you've got kids.)  They're cheap and I'll even add, pretty tasty... when not compared side-by-side with a no-bake cookie. :)  These would make momma proud!

Skinny Monkey Cookies (Jimmie @ Onceamonthmom.com)

• 3 bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce
• 1 tsp. vanilla extract
• Dash of cinnamon (optional)

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.

Freezing Directions:

Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus

Servings: 30

Jalapeno Steaks

Time to pull out those grills.  Here's one to wake up your mouth with a burst of spicy Spring flavor!

Jalapeno Steaks (Allrecipes)

4 jalapeno peppers, stemmed

4 cloves garlic, peeled

1 1/2 teaspoons cracked black pepper

1 tablespoon coarse salt

1/4 cup lime juice

1 tablespoon dried oregano

1 1/2 pounds top sirloin steak

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grill grate.

Drain and discard marinade. (I always pour a bit on while I'm cooking- I also added some of the sme seasoning after marinating as a bit of a rub.) Grill steak 5 minutes per side, or to desired doneness.

Samoa Brownies

I love dinner gatherings.  I especially love dinner gatherings where I've asked someone else to make the dessert. :)  I'm almost never disappointed!  When I might throw together an apple crisp or a quick batch of cookies, they would go above and beyond and whip up something like this.  A little slice of heaven, thanks to Jen.  It was pretty scrumptious, just don't count calories... or steps involved. :)

SAMOA BROWNIES
1 cup flour

1/4 cup sugar

1 stick salted butter, cold and cut into pieces

Box of Ghirardelli Brownie Mix (or other mix that only makes a small pan), plus ingredients to prepare

1 cup coconut, toasted

11 oz bag of caramel bits

1/2 lb dark chocolate almond bark (or a couple cups of dark chocolate coating wafers or candy melts)

1. Preheat oven to 350. Line a 7 x 10 pan (or 8 x 8 if you don’t have that size) with foil and spray with nonstick spray.

2. In the bowl of a food processor, pulse the flour, sugar and butter until a dough forms. Alternately, you could use your hands and cut it together until it forms a dough. Pat dough evenly into the bottom of the pan and bake for 15-20 minutes or until light golden brown.

3. Place the pan in the refrigerator to cool for about 30 minutes. Meanwhile, prepare brownie mix according to box directions. Once crust is cool, spread the brownie mix in the pan and place back in the oven until brownies are fully baked.

4. Place caramel bits in a microwave safe bowl and melt according to package directions. Stir in the toasted coconut and spread evenly over the brownies in the pan. Place pan in the refrigerator to chill.

5. Once brownies are chilled and firm, remove from pan by grabbing the sides of the foil. Peel the foil from the brownies and cut into squares. Melt chocolate coating according to package directions and dip the bottom of the brownies in the coating. Place on a sheet of wax paper or parchment paper to set. Once all brownie bottoms are dipped, drizzle remaining chocolate over the top. Let chocolate firm before serving.

Notes:

To toast coconut, place in a cold skillet. Heat skillet over medium heat, stirring coconut constantly. Remove from heat once it’s lightly browned.

I prefer using Caramel Bits instead of whole caramels because they melt more quickly and don’t need unwrapped. You can find them in the baking aisle with the chocolate chips.

If you don’t want to use Ghirardelli Brownie Mix and instead prefer a mix or recipe that makes a large 9×13 pan, just double the crust and topping recipes and adjust baking times if needed.