i came up with a new recipe for sweet potato souffle if you need a dish to take to an easter gathering this weekend. i used canned sweet potatoes, so it's pretty simple and quick. it's not healthy at all (like horrible), and could double as dessert, but that's what holiday gatherings in the south are all about. even our ham and tea can fix a sweet tooth, so sides should be no exception. here it is...
40 oz can sweet potatoes (all i could find was ones in syrup, but you'll drain it anyway)
1 cup sugar
1/3 stick butter, softened
1/2 t salt
1/2 cup milk
2 beaten eggs
1 t vanilla
topping:
1 yellow cake mix
2 sticks butter, melted
1 cup chopped pecans
drain and rinse the sweet potatoes, then mash them up in a bowl (you'll be mixing it all up with a hand mixer, so just enough to make them not so chunky). put everything else through the vanilla in the bowl and beat until it's all mixed together good. put in a casserole dish (you can rub some butter on it to grease it, but between the eggs and butter in the recipe it shouldn't stick). pour the cake mix on top...just the powdery mix, then drizzle the melted butter on top. sprinkle it with chopped pecans and bake on 350. i don't remember how long i baked it so keep checking it, but i'm thinking about 30 minutes.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, March 31, 2010
Wednesday, March 17, 2010
applesauce bread
i don't remember where i got this recipe or i would gladly give the creator props. it was from a blog somewhere, but i don't remember where. i tweaked it a little, but it was her (whoever that is) original idea. it's slightly dry, but i still like it, and maybe adding more applesauce or some mashed up banana would fix that. make a few and freeze...good and healthy for breakfast:
1 1/2 cups whole wheat flour
1/2 cup honey or sucanat (i think that was what the recipe called for, but i cut it down to 1/4 or 1/3 cup)
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce
2 eggs
1/4 cup butter, melted
--
Nicole Lane
1 1/2 cups whole wheat flour
1/2 cup honey or sucanat (i think that was what the recipe called for, but i cut it down to 1/4 or 1/3 cup)
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce
2 eggs
1/4 cup butter, melted
mix dry ingredients. make a well in the center and add applesauce, eggs, and butter. stir well. pour into a buttered bread pan. bake for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.
--
Nicole Lane
Monday, March 15, 2010
homemade: shampoo
i just realized i never posted this. this is our household all-in-one shampoo and body wash, so it makes our shower pretty clutter-free. for me, it's not as good as shampoo you can buy, but it leaves my hair soft enough to skip conditioner and full enough to skip styling products, and once again it's natural enough to eat. sometimes i'll rub an extra dab of coconut oil through my hair once it's dry for added shine, but it's good enough to stand on it's own. brett loves it and says he'll never use another shampoo. for some reason, it works better for him than anything we've bought. my hair is straight and really thick and brett's is really thick but has more body and these proportions work for both of us, but you may want to play around with it based on your needs. i don't love it in k and b's hair since theirs is thin, but it will do until i find a good natural alternative for them. in the original recipe i used (from passionate homemaking), there's no oil, but it left brett's hair frizzy (no offense, babe). let me know if you come up with something else and i'll try it...
1 cup castile soap
1 cup water
1/3 cup melted coconut oil
1/4 cup apple cider vinegar
about 1/2 T tea tree oil
mix everything up and put it in either a squirt or spray bottle. i use a squeeze bottle (one of the ones you would put ketchup or something in) from bed bath and beyond. i like it because i can point it into my scalp. either this or a spray bottle would work best because the mix is really liquidy. not sure how to change that? hope you like it!
1 cup castile soap
1 cup water
1/3 cup melted coconut oil
1/4 cup apple cider vinegar
about 1/2 T tea tree oil
mix everything up and put it in either a squirt or spray bottle. i use a squeeze bottle (one of the ones you would put ketchup or something in) from bed bath and beyond. i like it because i can point it into my scalp. either this or a spray bottle would work best because the mix is really liquidy. not sure how to change that? hope you like it!
Thursday, March 4, 2010
chicken pot pie
i used to use my mom's recipe for chicken pot pie, but i came up with a new version that is similar by replacing canned cream of chicken soup, which often contains msg, with a homemade cream sauce, and replacing the crust with a homemade whole wheat version. if you're scared of fat, this dish is not for you, but in my opinion, if you eat real food with real fat in it you don't need as much to be satisfied. it is pretty time consuming (i divide it into 2 days), so whenever i make it, i try and get 3 or 4 out of it and freeze the others to use over the next couple of months. this is a great example of a way you can feed your family organic on a budget. i'm going to give you my freezer meals version, which will make several casserole dishes full, but you can obviously divide it by 3 or 4 to make 1. you'll need the following ingredients:
- chicken (see step 1 below)
- 3 sticks butter
- 1 cup olive oil
- 2 cups whole wheat flour
- salt and pepper
- 8 cups chicken broth (you'll have some from your cooked chicken if you want to use it, but you'll probably need to supplement to get this much)
- 4 cups milk
- 2 or 3 bags frozen vegetables
- 1 T baking powder
- 2 cups buttermilk (or 2 cups milk + 2 T white vinegar)
1. start with bone-in chicken and a crock pot. i've used a whole (big) organic chicken, or when i wanted to cut costs, bought bone-in split chicken breasts for 99 cents a pound at kroger. 6 or 7 breasts should be enough. boneless skinless chicken is easier and can definitely be used, but i think something about cooking chicken with bones and skin, while gross, adds flavor. sprinkle the chicken with salt and pepper, add water to the crock pot so you end up with more broth when it's done, and cook on low for 6-8 hours. remove the skin and bones, shred the chicken and put it aside, and put the broth in a bowl to cover and refrigerate (i leave it overnight. you'll want to give it atleast a few hours).
2. dealing with the broth is gross, so you can throw it out and use canned if you want to, but i don't like to waste anything (especially when i've used organic chicken). if you want to use it, after you've refrigerated it, take it out and look at the lovely chunk of fat on top. it's a whitish color. scrape all of that off and don't gag when you look at the chicken jelly underneath. once you microwave the "jelly", it becomes more broth-like and you'll feel a little better about using it. sit it aside to combine with your other ingredients soon.
3. in a saucepan, melt a stick of butter and add a cup of olive oil to it. whisk in a cup of whole wheat flour and 4 teaspoons of salt. stir in 4 cups of chicken broth (either canned or from your cooked chicken) and 4 cups of milk (i use 2%).
3. combine the following in a huge bowl:
- shredded chicken
- 2 or 3 bags of frozen veggies. i use peas and corn because brett doesn't really like carrots or anything else, but you could use mixed veggies if you like it all.
- 4 cups of chicken broth (again, canned or from cooked chicken)
- cream sauce you just made
- salt and pepper to taste
4. pour your combined ingredients into however many casserole dishes you're using (you can spray them with olive oil, but i think there's enough fat in the recipe to keep it from sticking.)
5. combine the following in a separate bowl: 2 sticks melted butter, 2 cups whole wheat flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 cups of buttermilk (i usually don't keep buttermilk on hand, so i make it out of milk since i always have that. just mix a tablespoon of white vinegar into each cup of milk you're using, let it sit for atleast 5 minutes to sour it, and pour into your recipe as usual. i finally figured this out after throwing away carton after carton of half-used buttermilk).
6. spoon your crust mixture onto the casseroles and smooth it with the back of your spoon. it will seem really thin, and some of the vegetables might poke through, but i've tried it with more crust, and i like the taste of a thinner crust much better...not as doughy.
7. bake one casserole on 350 for about an hour. cover the rest tightly and freeze...probably up to 3 months or so.
it's hard work, i know. maybe it's considered part of a good diet since you're too tired to eat it once you're done cooking it, but you can try one of the frozen ones next time ;) enjoy!
- chicken (see step 1 below)
- 3 sticks butter
- 1 cup olive oil
- 2 cups whole wheat flour
- salt and pepper
- 8 cups chicken broth (you'll have some from your cooked chicken if you want to use it, but you'll probably need to supplement to get this much)
- 4 cups milk
- 2 or 3 bags frozen vegetables
- 1 T baking powder
- 2 cups buttermilk (or 2 cups milk + 2 T white vinegar)
1. start with bone-in chicken and a crock pot. i've used a whole (big) organic chicken, or when i wanted to cut costs, bought bone-in split chicken breasts for 99 cents a pound at kroger. 6 or 7 breasts should be enough. boneless skinless chicken is easier and can definitely be used, but i think something about cooking chicken with bones and skin, while gross, adds flavor. sprinkle the chicken with salt and pepper, add water to the crock pot so you end up with more broth when it's done, and cook on low for 6-8 hours. remove the skin and bones, shred the chicken and put it aside, and put the broth in a bowl to cover and refrigerate (i leave it overnight. you'll want to give it atleast a few hours).
2. dealing with the broth is gross, so you can throw it out and use canned if you want to, but i don't like to waste anything (especially when i've used organic chicken). if you want to use it, after you've refrigerated it, take it out and look at the lovely chunk of fat on top. it's a whitish color. scrape all of that off and don't gag when you look at the chicken jelly underneath. once you microwave the "jelly", it becomes more broth-like and you'll feel a little better about using it. sit it aside to combine with your other ingredients soon.
3. in a saucepan, melt a stick of butter and add a cup of olive oil to it. whisk in a cup of whole wheat flour and 4 teaspoons of salt. stir in 4 cups of chicken broth (either canned or from your cooked chicken) and 4 cups of milk (i use 2%).
3. combine the following in a huge bowl:
- shredded chicken
- 2 or 3 bags of frozen veggies. i use peas and corn because brett doesn't really like carrots or anything else, but you could use mixed veggies if you like it all.
- 4 cups of chicken broth (again, canned or from cooked chicken)
- cream sauce you just made
- salt and pepper to taste
4. pour your combined ingredients into however many casserole dishes you're using (you can spray them with olive oil, but i think there's enough fat in the recipe to keep it from sticking.)
5. combine the following in a separate bowl: 2 sticks melted butter, 2 cups whole wheat flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 cups of buttermilk (i usually don't keep buttermilk on hand, so i make it out of milk since i always have that. just mix a tablespoon of white vinegar into each cup of milk you're using, let it sit for atleast 5 minutes to sour it, and pour into your recipe as usual. i finally figured this out after throwing away carton after carton of half-used buttermilk).
6. spoon your crust mixture onto the casseroles and smooth it with the back of your spoon. it will seem really thin, and some of the vegetables might poke through, but i've tried it with more crust, and i like the taste of a thinner crust much better...not as doughy.
7. bake one casserole on 350 for about an hour. cover the rest tightly and freeze...probably up to 3 months or so.
it's hard work, i know. maybe it's considered part of a good diet since you're too tired to eat it once you're done cooking it, but you can try one of the frozen ones next time ;) enjoy!
Monday, February 22, 2010
homemade: greek yogurt
this is my favorite homemade project yet! i posted here about my favorite way to eat greek yogurt, and i continue to eat it almost every day. several of you have mentioned concerns about the price, and i couldn't agree more. it runs between $1-2 for a single serving, so i was sucking it up and buying it, but really not liking spending that much on just yogurt. anyway, i found a way to make it myself and it's really, really easy. you start with plain yogurt. i buy plain fat free organic, but any type will do. hang a small colander over a large bowl but make sure the bottom of the colander is not touching the bowl so the yogurt has room to drip. line the colander with a coffee filter (cheesecloth would probably be best, but i don't have one and don't really know where to get it. i've also used a dish towel and it worked fine. remember though that i wash my clothes in detergent that i could eat :), so if you use conventional detergent, it may not be the best idea). anyway, pour your yogurt (i do 32 oz at a time) onto the filter/towel/cheesecloth, cover tightly with saran wrap, and put it in the refrigerator overnight. when you take it out the next morning, you have greek yogurt!! i like mine really thick, but if it is too thick for you, you can take a tablespoon or so of the whey that has dripped off and add it back in. so as not to waste a good thing, remember to store your whey in a mason jar to use for soaking grains in your baked goods. it's full of healthy bacteria and acts as a digestive aid, so you can even drink it straight (sounds gross to me, but i've heard it's a good homemade tonic for stomach bugs). if you've never soaked your grains for baking before, here's the benefit according to lindsay at passionate homemaking:
"Unfortunately, whole grains contain phytic acid in the bran of the grain which combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. This makes it more difficult to digest properly. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption.
This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion."
i store my whey in the fridge in a mason jar, and it should keep for 6 months or so. i use it to soak my whole wheat flour before i make bread, muffins, tortillas, anything. i think you could probably also mix a couple of tablespoons with milk to make a substitute for buttermilk in recipes. you can also use it to make ricotta cheese, but i haven't gotten that adventurous yet. also, if you want to go a step further with the greek yogurt, i think if you let the whey separate even longer, you can make cream cheese, but i haven't done that yet either. i think i may need to use yogurt with fat in it to get it to the right consistency for that. so much experimenting with this stuff...let me know if you come up with anything good!
Thursday, February 4, 2010
homemade: deodorant
i stopped wearing deodorant about 6 months ago. brett hasn't complained too much so i think it's ok. i just always assumed that if something was available to the public for purchase, it couldn't be that bad for you. what i didn't realize is that marketing and money are strong powers in our world, and i can't always rely on the brains behind the 2 to make decisions concerning what i put in or on my body. 99% of the ingredients in personal-care products sold in the U.S. have never been tested for safety, yet research has indicated long-term health risks associated with many of the ingredients used. i used to think that i needed to focus more on what my family ate, but something i read recently made a good point in saying that our liver is designed to filter toxins from what we eat; whatever we put on our skin, which is our body's largest organ, is absorbed through our pores and allowed to proceed directly to our circulatory system, then make it's way to our other organs. really it seems that we would be better off eating the things we're putting on our skin; atleast then they would be filtered or make us sick enough to puke them up :). the products most all of us have used our entire lives contain hormone disrupting chemicals....maybe not a coincidence that you seem to meet a new person every day who has issues with infertility or hormonal imbalance? the average U.S. woman uses 12 personal-care products each day, a combined total of 168 chemicals. again, i'm no doctor but the more i study this stuff, the more it makes sense.
i'm not trying to go granola on you. i love beauty products as much as anyone i know. there are some things i absolutely cannot bring myself to give up. i'm sure they're poisoning me and probably part of the reason my hormones make me crazy sometimes...all for vanity ;). i'm tanorexic but am scared of skin cancer, so i don't go in the sun. my hair is so dark that i think i look like an oreo when i stay pale, so i can't bring myself to give up self-tanner, but it's probably the worst thing in the world i can put on myself. i mean, it dies my skin. how healthy can THAT be? maybe my 2011 goal will be to make pale trendy, but until then, i will either continue to put lord knows what in my body or try to find an organic option. i know they're out there, but i've looked them up on cosmetics safety database, a website dedicated to educating consumers on the hazard level of cosmetics, and they still have moderate hazard levels. also, i just found out that the pressed powder i love and have worn every day since college has a high hazard rating. it's hard to not feel like it's too late and keep piling the products on, but now that i'm educated, i'm trying to cut back where i can, which is where my homemade body care products will come in. i've picked a few products to keep using that i just love, but everything else i have tried or am trying to replace with a natural alternative. ultimately, i want everything i put on my body to be something i could eat (obviously not stuff that i necessarily would eat, but stuff that is safe enough). i'll list my deodorant below and try to get my shampoo/body wash recipe up soon, but the other stuff is a work in progress. i'm trying to create a face serum and moisturizer for dry, sensitive skin, so if anyone has a suggestion, i'd love to hear it. also, if any of you are already using low hazard products and have some you love (homemade or not), i'd love to hear that too. natural products are expensive (which is why i'm trying to make so many of my own), so i hate to buy them then not like them. something like deodorant is easy for me to switch on, and there has been specific research indicating it's risk: a 2004 british study found intact parabens, found in deodorants and anti-perspirants, in biopsies of malignant breast tumors, leading scientists to believe that many breast cancer cases have developed from use of these products. i know there seems to be something wrong with everything: if the sun's not giving you cancer, the chemicals in sunscreen are making you sick or staying indoors is giving you a vitamin d deficiency and making you depressed. when it comes down to it, we live in a broken world and things will never be right this side of heaven. i just want to feel the best i can while i'm here.
homemade deodorant:
combine oil and baking soda until it forms a paste and a consistency you like. store it in a jar and apply like you would a lotion. the one i'm using right now is made with coconut oil, but it's a little hard to use because coconut oil hardens in cool temperatures (i think it only melts when it's over 76 degrees or something like that). if your house is warm enough, it will soften and end up sortof like the consistency of deodorant. i've also used olive oil before, which worked just as well; it just stayed a more liquidy consistency. i still sweat using it, but i work out every day and really don't sweat anymore than i did with regular deodorant. it definitely works better than organic deodorant. also, a lot of people have had concerns that the oil would make them break out, but i haven't had that problem, so it's worth a shot.
hope it works for you!
i'm not trying to go granola on you. i love beauty products as much as anyone i know. there are some things i absolutely cannot bring myself to give up. i'm sure they're poisoning me and probably part of the reason my hormones make me crazy sometimes...all for vanity ;). i'm tanorexic but am scared of skin cancer, so i don't go in the sun. my hair is so dark that i think i look like an oreo when i stay pale, so i can't bring myself to give up self-tanner, but it's probably the worst thing in the world i can put on myself. i mean, it dies my skin. how healthy can THAT be? maybe my 2011 goal will be to make pale trendy, but until then, i will either continue to put lord knows what in my body or try to find an organic option. i know they're out there, but i've looked them up on cosmetics safety database, a website dedicated to educating consumers on the hazard level of cosmetics, and they still have moderate hazard levels. also, i just found out that the pressed powder i love and have worn every day since college has a high hazard rating. it's hard to not feel like it's too late and keep piling the products on, but now that i'm educated, i'm trying to cut back where i can, which is where my homemade body care products will come in. i've picked a few products to keep using that i just love, but everything else i have tried or am trying to replace with a natural alternative. ultimately, i want everything i put on my body to be something i could eat (obviously not stuff that i necessarily would eat, but stuff that is safe enough). i'll list my deodorant below and try to get my shampoo/body wash recipe up soon, but the other stuff is a work in progress. i'm trying to create a face serum and moisturizer for dry, sensitive skin, so if anyone has a suggestion, i'd love to hear it. also, if any of you are already using low hazard products and have some you love (homemade or not), i'd love to hear that too. natural products are expensive (which is why i'm trying to make so many of my own), so i hate to buy them then not like them. something like deodorant is easy for me to switch on, and there has been specific research indicating it's risk: a 2004 british study found intact parabens, found in deodorants and anti-perspirants, in biopsies of malignant breast tumors, leading scientists to believe that many breast cancer cases have developed from use of these products. i know there seems to be something wrong with everything: if the sun's not giving you cancer, the chemicals in sunscreen are making you sick or staying indoors is giving you a vitamin d deficiency and making you depressed. when it comes down to it, we live in a broken world and things will never be right this side of heaven. i just want to feel the best i can while i'm here.
homemade deodorant:
combine oil and baking soda until it forms a paste and a consistency you like. store it in a jar and apply like you would a lotion. the one i'm using right now is made with coconut oil, but it's a little hard to use because coconut oil hardens in cool temperatures (i think it only melts when it's over 76 degrees or something like that). if your house is warm enough, it will soften and end up sortof like the consistency of deodorant. i've also used olive oil before, which worked just as well; it just stayed a more liquidy consistency. i still sweat using it, but i work out every day and really don't sweat anymore than i did with regular deodorant. it definitely works better than organic deodorant. also, a lot of people have had concerns that the oil would make them break out, but i haven't had that problem, so it's worth a shot.
hope it works for you!
Monday, January 25, 2010
homemade: energy bars
brett is not a big breakfast eater, which i don't understand. i spring out of bed ready for a 5-course meal, so i don't understand what it's like for my stomach to not be "awake" as he puts it. to get anything in him before lunch he has to have something available that he can eat on the go an hour or so after he leaves home or he will go the whole morning without eating, then be ravenous for lunch. i've been buying energy bars for him to take with him, but now i'm mad at myself for spending over a dollar on each of these because in my goal to not buy anything i can make myself, i have 2 great recipes to make my own! if you've ever had either of these bars, the below versions don't taste identical, but they are really good, healthy, cost efficient, and brett and k and b all like them. it's great for me because i've always got something on hand to send with him for breakfast, or a quick snack to grab k and b that i know is healthy. if you like either of the recipes, it's definitely worth a bake day once a week to have something healthy and convenient on hand.
clif bars
i'm not super excited that these have processed cereal in them, but i'm not sure what else to use to replicate the consistency of the original bars...
1 1/4 cups rice krispies
1 cup quick-cooking oats
3 T ground flaxseed meal (healthy of course, but if cost is a concern and you don't want to buy unnecessary ingredients, feel free to leave it out)
1/4 cup craisins
1/4 cup dark chocolate chips (i use whole foods brand...they're dark chocolate chunks with 70% cacao. most chocolate chips' main ingredient is sugar, but their's is chocolate liquor. again, you can leave the chocolate out, but it adds not only taste but extra antioxidants)
1/4 cup sliced almonds (toasted is better but you can make them without toasting first)
1/4 cup raw honey
1/2 cup natural peanut butter
1 t vanilla extract
a few dashes of sea salt
in a large bowl, mix the rice krispies, oats, flaxseed, craisins, chocolate chips, and almonds. in a pot, heat the honey, then add the peanut butter, vanilla, and salt, stirring constantly until melted. pour this mixture over the cereal mixture and mix well. let it sit for a few minutes until it stiffens, then press it into an 8x8 or 9x9 pan. cut into bars. i haven't figured out yet how to make the bars not crumbly, so i wrap them each individually in aluminum foil. i buy the individual reynolds wrappers, then cut these in half. i put one bar on each sheet, form the bar again if it has crumbled, then wrap the bar up, forming it as i go...does that make sense? store the individually wrapped bars in a big ziploc in the refrigerator. ours have never lasted long, but i'm guessing according to the ingredients that the shelf life should be several weeks.
i'm often intimidated by recipes with long ingredient lists because i automatically think it will be more expensive for me to go out and buy the name brand than make them, but you can make a lot of bars by buying all of these ingredients. brett takes them for his office to eat so i make tons of them. i sixed the recipe (i'm well aware that's not a word, but i don't know what else to call it...think doubled but did it times 6) and made 40 last night and still had leftover ingredients. i've calculated it and these seem to come out to about 50 cents each.
peanut butter cookie lara bars
my sister-in-law kary sent me a blog with an idea for homemade lara bars, which i made a few weeks ago. this recipe called for dates, which is the main ingredient in lara bars. i tried it out and they tasted fine, but i figured that raisins would give a similar taste and they are way cheaper, so that's what i went with. i also don't think lara bars have salt, but i love sweet/salty combos, so i added some sea salt in...
in a food processor, combine 1/3 cup raisins, 1/2 cup peanuts, and a few dashes of sea salt to make 2 bars. for each bar, form it with your hands and wrap in saran wrap or aluminum foil as i described with the clif bars.
enjoy!
clif bars
i'm not super excited that these have processed cereal in them, but i'm not sure what else to use to replicate the consistency of the original bars...
1 1/4 cups rice krispies
1 cup quick-cooking oats
3 T ground flaxseed meal (healthy of course, but if cost is a concern and you don't want to buy unnecessary ingredients, feel free to leave it out)
1/4 cup craisins
1/4 cup dark chocolate chips (i use whole foods brand...they're dark chocolate chunks with 70% cacao. most chocolate chips' main ingredient is sugar, but their's is chocolate liquor. again, you can leave the chocolate out, but it adds not only taste but extra antioxidants)
1/4 cup sliced almonds (toasted is better but you can make them without toasting first)
1/4 cup raw honey
1/2 cup natural peanut butter
1 t vanilla extract
a few dashes of sea salt
in a large bowl, mix the rice krispies, oats, flaxseed, craisins, chocolate chips, and almonds. in a pot, heat the honey, then add the peanut butter, vanilla, and salt, stirring constantly until melted. pour this mixture over the cereal mixture and mix well. let it sit for a few minutes until it stiffens, then press it into an 8x8 or 9x9 pan. cut into bars. i haven't figured out yet how to make the bars not crumbly, so i wrap them each individually in aluminum foil. i buy the individual reynolds wrappers, then cut these in half. i put one bar on each sheet, form the bar again if it has crumbled, then wrap the bar up, forming it as i go...does that make sense? store the individually wrapped bars in a big ziploc in the refrigerator. ours have never lasted long, but i'm guessing according to the ingredients that the shelf life should be several weeks.
i'm often intimidated by recipes with long ingredient lists because i automatically think it will be more expensive for me to go out and buy the name brand than make them, but you can make a lot of bars by buying all of these ingredients. brett takes them for his office to eat so i make tons of them. i sixed the recipe (i'm well aware that's not a word, but i don't know what else to call it...think doubled but did it times 6) and made 40 last night and still had leftover ingredients. i've calculated it and these seem to come out to about 50 cents each.
peanut butter cookie lara bars
my sister-in-law kary sent me a blog with an idea for homemade lara bars, which i made a few weeks ago. this recipe called for dates, which is the main ingredient in lara bars. i tried it out and they tasted fine, but i figured that raisins would give a similar taste and they are way cheaper, so that's what i went with. i also don't think lara bars have salt, but i love sweet/salty combos, so i added some sea salt in...
in a food processor, combine 1/3 cup raisins, 1/2 cup peanuts, and a few dashes of sea salt to make 2 bars. for each bar, form it with your hands and wrap in saran wrap or aluminum foil as i described with the clif bars.
enjoy!
Tuesday, January 19, 2010
homemade: dishwashing detergent
here it is...
1/2 cup dr bronner's sals suds (you can order this from amazon, and i'm sure they probably have it at whole foods or another natural store, but i get mine at natural foods warehouse...definitely worth a trip if you live in the johns creek area because a big bottle is less than $7)
1/2 cup water
1 t lemon juice
3 drops tea tree oil
1/2 cup white vinegar
mix and use about a tablespoon per load. it has worked well for me, but i'm anal about dishes and wash food off completely before i put them in the dishwasher. let me know if you try it with stuck on food. i'd be interested to know if it still works the same as commercial detergent. also, i keep an olive oil bottle next to my sink and mix this recipe with more water, then use it for any dishes i handwash. i don't know if it will be drying to hands, but i guess i'll see soon enough.
1/2 cup dr bronner's sals suds (you can order this from amazon, and i'm sure they probably have it at whole foods or another natural store, but i get mine at natural foods warehouse...definitely worth a trip if you live in the johns creek area because a big bottle is less than $7)
1/2 cup water
1 t lemon juice
3 drops tea tree oil
1/2 cup white vinegar
mix and use about a tablespoon per load. it has worked well for me, but i'm anal about dishes and wash food off completely before i put them in the dishwasher. let me know if you try it with stuck on food. i'd be interested to know if it still works the same as commercial detergent. also, i keep an olive oil bottle next to my sink and mix this recipe with more water, then use it for any dishes i handwash. i don't know if it will be drying to hands, but i guess i'll see soon enough.
Monday, January 18, 2010
homemade: laundry detergent
this is the first of my homemade concoctions, and it's working pretty well. i use lavender castile soap and it leaves our clothes with a nice smell. i read somewhere to use vinegar for fabric softener, but i can smell really well...way too well for vinegar. as of now, i'm not using any fabric softener, but if anyone has a natural suggestion, please send it my way.
if you've never used castile soap, but want to start making your own products, stock up now! this stuff is great and can be used on anything. you can even brush your teeth with it (not that you would want to, but it's that safe). you can get it anywhere...whole foods, kroger, target, online, etc. i use dr. bronner's brand, and the bottle is a little weird (you'll understand when you read it), but the product is good.
this recipe comes from www.passionatehomemaking.com:
1 cup castile soap
2 cups water
1/3 cup salt
1 cup baking soda
mix the salt and baking soda with warm water until dissolved. add in castile soap and mix well. use 1/4-1/2 cup per load.
i keep mine in a carafe, along with my dishwashing detergent and vinegar. you can put it in in anything obviously, but i'm a sucker for packaging...i guess i feel like housework is more glamorous if my products are packaged well :) i've gotta run, but i'll try to get the dish detergent recipe up tomorrow.
if you've never used castile soap, but want to start making your own products, stock up now! this stuff is great and can be used on anything. you can even brush your teeth with it (not that you would want to, but it's that safe). you can get it anywhere...whole foods, kroger, target, online, etc. i use dr. bronner's brand, and the bottle is a little weird (you'll understand when you read it), but the product is good.
this recipe comes from www.passionatehomemaking.com:
1 cup castile soap
2 cups water
1/3 cup salt
1 cup baking soda
mix the salt and baking soda with warm water until dissolved. add in castile soap and mix well. use 1/4-1/2 cup per load.
i keep mine in a carafe, along with my dishwashing detergent and vinegar. you can put it in in anything obviously, but i'm a sucker for packaging...i guess i feel like housework is more glamorous if my products are packaged well :) i've gotta run, but i'll try to get the dish detergent recipe up tomorrow.
Tuesday, December 15, 2009
protein bars
i'm tired of paying $1 plus for protein bars, especially when most have way too much sugar or fake sweeteners, so i decided to try and create my own. brett and i got on a weight lifting/protein recovery kick one time and bought a thing of protein powder as big as k and b, so it was nice to find a way to use it. the bars turned out edible, but not great. actually, i like them but i'm pretty easy to please when it comes to food, and i don't think any protein bars really taste that good (besides balance cookie dough and zone double chocolate, but again, a lot of sugar in both). they're not very sweet, which i really like, but they're too dry. maybe i should add more applesauce next time? let me know if you try them and do something different...i just want to keep them as natural and low sugar as possible (all measurements are approximate):
combine the following, press into a greased 9x13 pan, cook for about 20 minutes in a 325 degree oven, then cut into bars after they cool. i'll probably refrigerate mine in case it takes us awhile to eat them:
2 1/2 cups oatmeal (i used old fashioned, not instant, but steel-cut would be even healthier and less processed)
1 cup whole wheat flour
1 tsp baking soda
2 tsp vanilla extract
1/2 cup no sugar added applesauce
1/2 cup shredded coconut
3 T ground flaxseed
1/4 cup maple syrup
1/4 cup slivered almonds
1/3 cup natural peanut butter
3 scoops protein powder (i used vanilla whey, and my scoop is 18 grams of protein. i would like to have more protein in them, but i was afraid they would taste weird if i put too much, so i'll add more next time)
i just used ingredients i had on hand, but i'm sure you could put whatever else you wanted in them (raisins, dark chocolate chips, etc) and they would be good. also, if there's something you don't have, i'm sure you could leave it out and the recipe wouldn't be that affected. the main thing is making sure you have a source of fiber, protein, and healthy fat in your bars (but trying to find something that will add moisture to yours). happy tuesday everyone!
combine the following, press into a greased 9x13 pan, cook for about 20 minutes in a 325 degree oven, then cut into bars after they cool. i'll probably refrigerate mine in case it takes us awhile to eat them:
2 1/2 cups oatmeal (i used old fashioned, not instant, but steel-cut would be even healthier and less processed)
1 cup whole wheat flour
1 tsp baking soda
2 tsp vanilla extract
1/2 cup no sugar added applesauce
1/2 cup shredded coconut
3 T ground flaxseed
1/4 cup maple syrup
1/4 cup slivered almonds
1/3 cup natural peanut butter
3 scoops protein powder (i used vanilla whey, and my scoop is 18 grams of protein. i would like to have more protein in them, but i was afraid they would taste weird if i put too much, so i'll add more next time)
i just used ingredients i had on hand, but i'm sure you could put whatever else you wanted in them (raisins, dark chocolate chips, etc) and they would be good. also, if there's something you don't have, i'm sure you could leave it out and the recipe wouldn't be that affected. the main thing is making sure you have a source of fiber, protein, and healthy fat in your bars (but trying to find something that will add moisture to yours). happy tuesday everyone!
Thursday, December 3, 2009
thanksgiving
it's been a crazy week and a half, but i think i'm finally back in the swing of things. brett and i have lots of family, so each thanksgiving and christmas consists of 6 events. we had fun driving all over the state to see family, but our favorite day was thanksgiving day. we started the day the way i've started every thanksgiving of my life with 3 hours of coffee and the macy's parade. this is one of my favorite events of the year because with each float that parades by, i feel more in the holiday spirit, and by the end i'm officially ready for shopping and addressing christmas cards and all of the other commercialized (but fun) events that come along with the holiday season. after the parade, the 4 of us headed to kroger along with the rest of johns creek to pick out our thanksgiving lunch. brett and i spent the couple hours of the girls' nap cooking and talking and listening to christmas music and just being together work- and kid-free. brett fried some cornish hens...
...and i made tempura asaparagus, sweet potato fries with chipotle mayonnaise, and jalapeno macaroni and cheese.
the asparagus was soggy because i made the batter too runny, but the jalapeno mac and cheese was really good. i'm not a huge fan of macaroni and cheese because i always feel sick after i eat it, but this one was really good. it wasn't too heavy, but had enough flavor because of the peppers and onion and garlic. i don't remember exactly what i put in it, but i think it was this:
8 oz cream cheese
2 cups shredded cheese
2 jalapeno peppers
2 serrano peppers
1 1/2 cups milk (i used a combination of evaporated and 1 %)
1 lb. pasta (i used ziti)
onion
chopped garlic
feta cheese
i sauteed the onion, garlic, and peppers, boiled the pasta, mixed the milk and cheeses until everything was melted, then mixed all of that together, put it in a casserole dish, sprinkled the top with breadcrumbs and feta, and broiled it for a few minutes. it wasn't salty enough, so if you make it, i would add salt to the milk and cheese mixture while it's melting, or salt the whole recipe after you mix it together but before you put it in the baking dish.
i would also recommend the chipotle mayonnaise. i made it as an appetizer a couple of weeks ago when some friends came over to dress up frozen sweet potato fries. i just pureed some canned chiles in adobo sauce and mixed it with low fat mayo and a little bit of greek yogurt, dijon mustard, and honey. it's got a kick, but i think you could play with some different pairings.
i've gotta go get k and b up, so that's enough on thanksgiving. i would post pictures from all of our family parties, but i took my camera to all 6 of them and never used it. not much more to report, but i do have some more good recipes to share, so i'll get those up eventually. hope you enjoyed your thanksgiving!
...and i made tempura asaparagus, sweet potato fries with chipotle mayonnaise, and jalapeno macaroni and cheese.
the asparagus was soggy because i made the batter too runny, but the jalapeno mac and cheese was really good. i'm not a huge fan of macaroni and cheese because i always feel sick after i eat it, but this one was really good. it wasn't too heavy, but had enough flavor because of the peppers and onion and garlic. i don't remember exactly what i put in it, but i think it was this:
8 oz cream cheese
2 cups shredded cheese
2 jalapeno peppers
2 serrano peppers
1 1/2 cups milk (i used a combination of evaporated and 1 %)
1 lb. pasta (i used ziti)
onion
chopped garlic
feta cheese
i sauteed the onion, garlic, and peppers, boiled the pasta, mixed the milk and cheeses until everything was melted, then mixed all of that together, put it in a casserole dish, sprinkled the top with breadcrumbs and feta, and broiled it for a few minutes. it wasn't salty enough, so if you make it, i would add salt to the milk and cheese mixture while it's melting, or salt the whole recipe after you mix it together but before you put it in the baking dish.
i would also recommend the chipotle mayonnaise. i made it as an appetizer a couple of weeks ago when some friends came over to dress up frozen sweet potato fries. i just pureed some canned chiles in adobo sauce and mixed it with low fat mayo and a little bit of greek yogurt, dijon mustard, and honey. it's got a kick, but i think you could play with some different pairings.
i've gotta go get k and b up, so that's enough on thanksgiving. i would post pictures from all of our family parties, but i took my camera to all 6 of them and never used it. not much more to report, but i do have some more good recipes to share, so i'll get those up eventually. hope you enjoyed your thanksgiving!
Monday, November 16, 2009
meat mania
kroger is having a 4 day "meat mania" sale through this wednesday, so it's time to stock up if you've got some extra freezer space. protein is my 2nd favorite nutrient, but with 4 (very hungry) mouths to feed, meat can get expensive quickly. not to mention, most men don't consider a meal without meat dinner...just a "snack", and my husband is no exception. i'll give you my methods for quick meals using chicken and ground beef...
chicken is $1.59 a pound during the sale for boneless, skinless breasts, which is the lowest i can ever remember seeing it at a grocery store. it's still not as low as the tyson plant, but much more convenient. so here's what i do with the packs and packs i bring home (raw chicken grosses me out, and pictures of it are no exception, but it helps me explain):
1. place each piece individually on a piece of foil. i use reynold's wrappers, which are individual sheets of aluminum foil that my dollar tree sells. there are 25 sheets in each dollar box, so it's a really good deal and much easier.
2. sprinkle each piece with salt and pepper and maybe a little garlic powder. i avoid using any other spices because i use it in lots of different recipes and don't want the flavors to clash. wrap each seasoned piece.
3. place each wrapped piece in a gallon ziploc and freeze.
now when you're ready for a quick lunch, pull a piece out of the freezer, bake it wrapped and frozen, and you've got a high quality, inexpensive, and easy source of protein to pair with a fruit plate or shred over a salad. when you need a quick dinner for your family, pull out as many pieces as you need and bake the same way (i usually bake on 350 for an hour and a half or so if i've got a lot of time, or bump the heat up to 425 for 40 or 45 minutes if i'm in a hurry). if you're really tight on your budget with thanksgiving and the end of the month coming up (actually, it's the middle, but for some reason my budget feels like the end this month), head to publix. i got sweet potatoes this morning for 38 cents a pound. i wrap a bunch of those up in foil the same way and keep them in the fridge...they'll keep for a few weeks and you can just add them to the oven with your chicken. i always keep salad fixings on hand, so on nights i don't feel like cooking, dinner is as easy as throwing chicken and potatoes in the oven and tossing a salad. (and as usual, high in my faves, fiber and protein). if you've got more time, you can bake and shred some chicken for casseroles.
k and b just woke up from their naps, so i've gotta run, but i'll try to get back on tomorrow and write my method for ground beef.
chicken is $1.59 a pound during the sale for boneless, skinless breasts, which is the lowest i can ever remember seeing it at a grocery store. it's still not as low as the tyson plant, but much more convenient. so here's what i do with the packs and packs i bring home (raw chicken grosses me out, and pictures of it are no exception, but it helps me explain):
1. place each piece individually on a piece of foil. i use reynold's wrappers, which are individual sheets of aluminum foil that my dollar tree sells. there are 25 sheets in each dollar box, so it's a really good deal and much easier.
2. sprinkle each piece with salt and pepper and maybe a little garlic powder. i avoid using any other spices because i use it in lots of different recipes and don't want the flavors to clash. wrap each seasoned piece.
3. place each wrapped piece in a gallon ziploc and freeze.
now when you're ready for a quick lunch, pull a piece out of the freezer, bake it wrapped and frozen, and you've got a high quality, inexpensive, and easy source of protein to pair with a fruit plate or shred over a salad. when you need a quick dinner for your family, pull out as many pieces as you need and bake the same way (i usually bake on 350 for an hour and a half or so if i've got a lot of time, or bump the heat up to 425 for 40 or 45 minutes if i'm in a hurry). if you're really tight on your budget with thanksgiving and the end of the month coming up (actually, it's the middle, but for some reason my budget feels like the end this month), head to publix. i got sweet potatoes this morning for 38 cents a pound. i wrap a bunch of those up in foil the same way and keep them in the fridge...they'll keep for a few weeks and you can just add them to the oven with your chicken. i always keep salad fixings on hand, so on nights i don't feel like cooking, dinner is as easy as throwing chicken and potatoes in the oven and tossing a salad. (and as usual, high in my faves, fiber and protein). if you've got more time, you can bake and shred some chicken for casseroles.
k and b just woke up from their naps, so i've gotta run, but i'll try to get back on tomorrow and write my method for ground beef.
Thursday, November 5, 2009
flip flop
so, i'm wondering if any of my cyber friends have been worried about my sanity and prayed for blakely. if so, i've got good news and bad news. the good news is blakely has been an angel this week. she's been pleasant and sweet and obedient and smiled way more than she has whined. the bad news is she passed her old vibes on to her partner in crime. she's enjoying her week as "the good one". she informed me last night that she's "very fa-rustrated with the way kennedy has been acting this week", and asked k this morning if she was going to be in a better mood today.
on another note, if you live near an ingles, they have london broil on sale for $2.28 a pound this week. stock up to throw a few in your freezer and you'll always be ready for one of my favorite mexican crock-pot recipes from cooking light....
{slow-cooker beef-and-bean burritos}
*ingredients:
2 pound london broil
1.25 oz package taco seasoning
1 cup chopped onion
1 T white vinegar
4.5 oz can chopped green chiles
16 oz can fat free refried beans
12 8 in flour tortillas (i use whole wheat)
6 oz low fat shredded monterey jack cheese
1 1/2 cups chopped plum tomato
3/4 cup low fat sour cream
*prep:
trim fat from meat. rub taco seasoning over both sides (i usually just sprinkle on top in the crock pot. it all gets mixed together at the end anyway). spray crock pot with cooking spray and place meat in. add onion, vinegar, and green chiles. cover and cook on lowest setting. when meat is done, shred it with 2 forks and mix around with all of the cooking liquid. warm beans and tortillas and place 2 T beans down middle of each tortilla. spoon 1/3 cup meat mixture on top, then top with your choice of tomatoes, sour cream, and cheese.
these are cooking light's directions, but of course you can be more lax. i just throw a little of everything on each tortilla.if i use a big london broil, it makes enough for 2 meals for our family, so i freeze the cooked meat and heat it for a quick week night meal. also, if you want to always have the ingredients on hand, you can buy frozen chopped onions and keep tortillas and an extra london broil in the freezer to use since everything else except the toppings is non-perishable. i like trader joes' handmade whole wheat tortillas. adds to my favorite nutrient, FIBER! this has also been my latest go-to meal for taking to moms who have just had a baby. it's a healthy alternative to the fat-laden casseroles we usually take. i just package each item in a separate aluminum container and tie it all up with raffia. looks cute and something a little more unusual. hope you try it and enjoy!
on another note, if you live near an ingles, they have london broil on sale for $2.28 a pound this week. stock up to throw a few in your freezer and you'll always be ready for one of my favorite mexican crock-pot recipes from cooking light....
{slow-cooker beef-and-bean burritos}
*ingredients:
2 pound london broil
1.25 oz package taco seasoning
1 cup chopped onion
1 T white vinegar
4.5 oz can chopped green chiles
16 oz can fat free refried beans
12 8 in flour tortillas (i use whole wheat)
6 oz low fat shredded monterey jack cheese
1 1/2 cups chopped plum tomato
3/4 cup low fat sour cream
*prep:
trim fat from meat. rub taco seasoning over both sides (i usually just sprinkle on top in the crock pot. it all gets mixed together at the end anyway). spray crock pot with cooking spray and place meat in. add onion, vinegar, and green chiles. cover and cook on lowest setting. when meat is done, shred it with 2 forks and mix around with all of the cooking liquid. warm beans and tortillas and place 2 T beans down middle of each tortilla. spoon 1/3 cup meat mixture on top, then top with your choice of tomatoes, sour cream, and cheese.
these are cooking light's directions, but of course you can be more lax. i just throw a little of everything on each tortilla.if i use a big london broil, it makes enough for 2 meals for our family, so i freeze the cooked meat and heat it for a quick week night meal. also, if you want to always have the ingredients on hand, you can buy frozen chopped onions and keep tortillas and an extra london broil in the freezer to use since everything else except the toppings is non-perishable. i like trader joes' handmade whole wheat tortillas. adds to my favorite nutrient, FIBER! this has also been my latest go-to meal for taking to moms who have just had a baby. it's a healthy alternative to the fat-laden casseroles we usually take. i just package each item in a separate aluminum container and tie it all up with raffia. looks cute and something a little more unusual. hope you try it and enjoy!
Friday, October 23, 2009
good eats
we had (sortof) last minute company last night. i say "sortof" because anyone we invite over after i've been to the grocery store for the week is considered "last minute". there are no quick errands with 2 kids, which means no running in the store to get something last minute. besides, i secretly love the challenge of knowing i need to make dinner with stuff i already have on hand. although we ended up not eating my "challenge" (why next), i came up with something i guess you would call a white bean chicken soup that i'll divide up and freeze for the coming weeks. it should feed our family 2 meals, took 5 minutes to throw everything in the crock pot, and was super inexpensive to make (about $7 for the whole pot). oh, and as always with my kitchen creations, it's low fat and full of fiber and protein. alone it's short on veggies, but pair it with a salad and dinner is ready! here's the breakdown of what all i dumped in the crock pot and what it cost...
3 frozen boneless skinless chicken breasts, no need to thaw {i buy them from the tyson plant and they are 50 cents each}
2 slices of bacon {i buy a pack of bacon when it's on sale buy one get one free, so it ends up being about $2 a pack. i divide it up into 2 or 3 strip servings, wrap them in foil, then put all of my foil packs in a freezer bag and toss in the freezer. if i need a quick $2 meal, i put a bag of dried beans, which i always keep on hand, some water or chicken broth if i've got it, and the frozen bacon in the crock pot, salt and pepper it, and serve it with corn bread. it kind of ends up being like a bean soup. natural detox ;)}
a bag of dried navy beans {$1}
a bag of dried great northern beans {$1}
some minced garlic {really, really cheap. like 10 cents}
salt and pepper
a carton of organic chicken broth {$3}
water. probably 8 cups or so.
if it looks like everything is just kind of floating around in there after a while, stir it up and mush it around and it will eventually take on the look of a chili. i make cornbread muffins out of an organic mix from whole foods (it's their 365 brand), but if you're feeling really tight one month, jiffy is 40 cents.
okay, back to why we didn't eat it. our friend tommy married an italian; not just a girl with an italian name or dark features. actually, quite the opposite. she's a vibrant, energetic, adorable redhead with a thick italian accent who's taking english classes to learn our language. tommy moved to italy on missions after college, met sarah, and they lived there until a year or so ago, when they moved here so she could learn his culture. i love having them over and living vicariously through them as they talk about the slow, simple life of the italians (atleast in their valley). i love hearing about the food, wine, chocolate, and simple days, all staples of their lifestyle (i think i should have been born italian). i connect with sarah even when we can't fully understand each other (italy + dacula = language barrier). she has a neat way of seeing life and is really at a point where god has to be everything to her because she's been stripped of everything familiar. not to mention, i love just watching her mannerisms and the way she and tommy interact and the way she talks really fast in italian and he translates. anyway, a few months ago, sarah made an authentic italian lasagna, and it was truly the best lasagna i've had. so, yesterday before brett knew of my chili creation, he and tommy decided that we would have a lesson in italian cooking. they brought over all of the ingredients and we learned to make the amazing lasagna and these little almond shortbread cookies sandwiched between nutella. i can't remember the italian name, but tommy said it translates to "a dame's kiss". sarah took pictures that she's going to e-mail me, so i'll post them when she sends them.
i'm not sure i can type out an accurate recipe for either, but if you want to join the lanes for dinner, let me know and i'll make them for you.
ciao! (i learned that one too...thought it just meant hey.)
.......................................................................................
UPDATE! HERE ARE THE GOODS...
3 frozen boneless skinless chicken breasts, no need to thaw {i buy them from the tyson plant and they are 50 cents each}
2 slices of bacon {i buy a pack of bacon when it's on sale buy one get one free, so it ends up being about $2 a pack. i divide it up into 2 or 3 strip servings, wrap them in foil, then put all of my foil packs in a freezer bag and toss in the freezer. if i need a quick $2 meal, i put a bag of dried beans, which i always keep on hand, some water or chicken broth if i've got it, and the frozen bacon in the crock pot, salt and pepper it, and serve it with corn bread. it kind of ends up being like a bean soup. natural detox ;)}
a bag of dried navy beans {$1}
a bag of dried great northern beans {$1}
some minced garlic {really, really cheap. like 10 cents}
salt and pepper
a carton of organic chicken broth {$3}
water. probably 8 cups or so.
if it looks like everything is just kind of floating around in there after a while, stir it up and mush it around and it will eventually take on the look of a chili. i make cornbread muffins out of an organic mix from whole foods (it's their 365 brand), but if you're feeling really tight one month, jiffy is 40 cents.
okay, back to why we didn't eat it. our friend tommy married an italian; not just a girl with an italian name or dark features. actually, quite the opposite. she's a vibrant, energetic, adorable redhead with a thick italian accent who's taking english classes to learn our language. tommy moved to italy on missions after college, met sarah, and they lived there until a year or so ago, when they moved here so she could learn his culture. i love having them over and living vicariously through them as they talk about the slow, simple life of the italians (atleast in their valley). i love hearing about the food, wine, chocolate, and simple days, all staples of their lifestyle (i think i should have been born italian). i connect with sarah even when we can't fully understand each other (italy + dacula = language barrier). she has a neat way of seeing life and is really at a point where god has to be everything to her because she's been stripped of everything familiar. not to mention, i love just watching her mannerisms and the way she and tommy interact and the way she talks really fast in italian and he translates. anyway, a few months ago, sarah made an authentic italian lasagna, and it was truly the best lasagna i've had. so, yesterday before brett knew of my chili creation, he and tommy decided that we would have a lesson in italian cooking. they brought over all of the ingredients and we learned to make the amazing lasagna and these little almond shortbread cookies sandwiched between nutella. i can't remember the italian name, but tommy said it translates to "a dame's kiss". sarah took pictures that she's going to e-mail me, so i'll post them when she sends them.
i'm not sure i can type out an accurate recipe for either, but if you want to join the lanes for dinner, let me know and i'll make them for you.
ciao! (i learned that one too...thought it just meant hey.)
.......................................................................................
UPDATE! HERE ARE THE GOODS...
Thursday, October 1, 2009
the greeks got it right
my new favorite breakfast...
it looks disgusting, and my far-from-professional camera doesn't help, but this my friends is a perfectly balanced breakfast. i can't really call it my new favorite because i've been eating different variations of it for about 6 months now, but this morning i added in more flax seed meal, which i really liked. if you've never eaten greek yogurt, it's time to get used to it. i say get used to it because that's probably what you'll have to do, but once you learn to use it in a way that suits your taste buds, there's no looking back. it's the highest protein form of yogurt you can find, and an excellent source of calcium as well. for my yummy a.m. concoction, i mix 6 oz or so of non-fat greek yogurt, a banana for natural sweetness (cut it into really thin slices and whip them to form a mush...it sweetens better this way), and whatever other fruits you have on hand. i usually add a cup of chopped strawberries and a chopped peach, and by 8am i've gotten 3 of my 9 servings of fruits and veggies covered. stir in some mealed flax seed (i used about 2 tablespoons this morning), and you've got a perfect balance of healthy fat (almost 4 grams of omega 3 essential fatty acids from the flax), protein (anywhere from 15 to 20 grams from the yogurt depending on the brand, plus 3 grams for 2 T of flaxseed), and fiber (4 grams from the 2 T of flax, plus whatever the fruit you're using contains). it takes some getting used to if you've never had greek yogurt before. you can start by drizzling it with honey, but you'll eventually get used to the fruit's natural sweetness and not need sweetener. i avoid artificial sweeteners as much as possible, but if you're cool with them, that can sweeten it calorie-free. i'm not a vegetarian, but most days i could do without meat, so the yogurt's protein is a great way to fuel my muscles for my workouts. oh, and since i have to have something sweet every afternoon during k and b's nap, i also sometimes make a dessert out of my favorite greek friend by mixing the yogurt with fruit and cool whip. it's even better if you make a big batch of it and put it in a graham cracker crust. now arrowhead mills even makes an organic graham cracker crust that contains organic evaporated cane juice instead of sugar, and organic whole wheat flour in addition to the usual wheat flour. my thanks to the greeks for this lovely creation (unless it's just called greek yogurt for some other reason?).
it looks disgusting, and my far-from-professional camera doesn't help, but this my friends is a perfectly balanced breakfast. i can't really call it my new favorite because i've been eating different variations of it for about 6 months now, but this morning i added in more flax seed meal, which i really liked. if you've never eaten greek yogurt, it's time to get used to it. i say get used to it because that's probably what you'll have to do, but once you learn to use it in a way that suits your taste buds, there's no looking back. it's the highest protein form of yogurt you can find, and an excellent source of calcium as well. for my yummy a.m. concoction, i mix 6 oz or so of non-fat greek yogurt, a banana for natural sweetness (cut it into really thin slices and whip them to form a mush...it sweetens better this way), and whatever other fruits you have on hand. i usually add a cup of chopped strawberries and a chopped peach, and by 8am i've gotten 3 of my 9 servings of fruits and veggies covered. stir in some mealed flax seed (i used about 2 tablespoons this morning), and you've got a perfect balance of healthy fat (almost 4 grams of omega 3 essential fatty acids from the flax), protein (anywhere from 15 to 20 grams from the yogurt depending on the brand, plus 3 grams for 2 T of flaxseed), and fiber (4 grams from the 2 T of flax, plus whatever the fruit you're using contains). it takes some getting used to if you've never had greek yogurt before. you can start by drizzling it with honey, but you'll eventually get used to the fruit's natural sweetness and not need sweetener. i avoid artificial sweeteners as much as possible, but if you're cool with them, that can sweeten it calorie-free. i'm not a vegetarian, but most days i could do without meat, so the yogurt's protein is a great way to fuel my muscles for my workouts. oh, and since i have to have something sweet every afternoon during k and b's nap, i also sometimes make a dessert out of my favorite greek friend by mixing the yogurt with fruit and cool whip. it's even better if you make a big batch of it and put it in a graham cracker crust. now arrowhead mills even makes an organic graham cracker crust that contains organic evaporated cane juice instead of sugar, and organic whole wheat flour in addition to the usual wheat flour. my thanks to the greeks for this lovely creation (unless it's just called greek yogurt for some other reason?).
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