time to retrain my brain

I'm usually fairly on top of things with organic, nutritious foods, green products, etc....and in the past we were actually ahead of the game. However, I've been resistant to this whole "gluten" free "fad"...thinking it really was just that, a "fad," and not all that important for people who don't seem to have wheat sensitivities or digestive issues. I thought I was doing my family justice by creating home-baked, whole grain breads, etc, by using 100% Whole Wheat Organic Pastry Flour....I've been doing this for YEARS. I couldn't understand why wheat (even organic) was suddenly a mass problem, when people have been using it for a couple of thousand years and more:) And I finally decided it was time to see what all the "hype" was about, (I've been resistant to the research because we're already vegetarians, giving up the "bread" is not easy).

So I get it now, I didn't understand that wheat has changed, and it makes sense now. So, I may be slow, but I'm finally on the wheat-free band wagon, and researching healthier baking alternatives (I'm not interested in too many of the boxed gluten free items). And I've decided (without having actually tried it yet:) that Almond Flour is going to be my new best friend. I've printed out a few very healthy recipes (not just trying to eliminate wheat, but want to bake very nutritiously), and ordered a book that I'm excited about and seems doable, with the busy mom life-style.  



I like the protein content of almond flour...will be good for vegetarians:)

Excited for this new venture:) (running to Publix and hoping they have almond flour, I'm pretty sure I've seen it there)

(and lunch today: homemade organic yogurt with organic bananas, pecans, and a splash of unsulfured black strap molasses....YUM!)

Tips welcome:)

Here's the book I ordered; I like that she created this using health-minded ingredients: 
http://www.amazon.com/gp/product/158761345X/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1  
and the website of the author.  I like what she has to say: 
http://www.elanaspantry.com/ 

creamy aged cheddar baked asparagus

 



1 bunch asparagus, trimmed of woody ends (about 20 spears)
2 Tbsp. butter
1/3 cup all-purpose flour
Scant 1 cup milk
1 egg yolk
1/4 tsp of dry, powdered mustard
Dash of Worcestershire sauce
1/4 – 1/2 tsp. salt
Black pepper, to taste
1 1/2 cups grated aged, white cheddar
Instructions
Preheat oven to 400° F. with rack in centre of oven, and line a baking sheet with parchment paper or non-stick foil.
If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you’re probably good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
Bake at 400 ° F. for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
Top with a bit more freshly ground pepper and serve immediately.

Zucchini, Black Bean, and Rice Skillet

 

Ingredients:

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Nutritional Information:

4 servings (1-1/4 cups each) Calories 276; Total Fat 9 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 515 mg; Carbohydrate 37 g; (Dietary Fiber 7 g, Sugars 4 g); Protein 10 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 38%; Calcium 17%; Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.

Homemade Fudge Brownie “Larabar”

Ingredients

• 1 1/2 cups pitted dates
• 1 cup walnuts
• 4 Tbsp cocoa powder
• 2 Tbsp coconut oil (melted, if solid)
• 1 tsp vanilla extract
• 1 pinch sea salt

Instructions

• Measure out all of your ingredients (this picture is missing the vanilla, oops!).
• Put all ingredients in your food processor.
• Process until everything is combined and the walnuts are in small bits.
• Put the mixture into a small baking dish and press down very firmly with a spatula. Refrigerate the mixture for a few hours to help it firm up. Cut the tray into approximately 8 bars and enjoy! 

http://www.jensnaturalkitchen.com/homemade-fudge-brownie-larabar/

rise and shine and belly rubs

Bella is home safe!

This beautiful, sweet girl wound up in our driveway today...she was soaked from the rain, she was sweet.  I've spent literally half the day on the phone, on Facebook, driving her into Palmetto Animal League to see if she was chipped, checking with neighbors. the postal carrier, dog walkers, the Fed Ex driver...one man recognized her as having seen her wander around.  And just after 4:30 my neighbor came home (I had already called him, he's a big-time dog person and knows what to do with lost dogs), when some one in a jeep pulled up, made a call, and got out of the car,  to greet Bella...(no tags,  and he said she's chipped but it must not be working).  He's been frantically looking for her all day long.  He had been calling some of the places I called, and the association (whom I had emailed) told him where she was.  This was about an hour after I finally asked the Divine to help find her owners.  And he literally drove to me. 

Happy Happy endings!!!!  

wrapped in sweet memories

My Grandma Marcie made this pillowcase for me when I was about 5 or 6 years old....almost 40 years later, it's still MY pillowcase

She also knitted a small purple afghan that I still have and treasure (purple was my favorite color as a child). And she knitted me an adult-size orange one, when I was a child. She told me it was her favorite. I of course loved it, because it was from my grandma, but as a child I didn't like orange. However, orange has been my absolute favorite color for 7 years now....my grandma knew what I would need some day

Roasted Vegetables and Chickpeas

    1   pound

    carrots, peeled and cut in 2-inch pieces

    1   pound

    sweet potatoes, peeled and cut in chunks

    1   large

    red onion, peeled, halved, and cut in 1-inch wedges

    1   pound

    red or russet potatoes, cut in cubes

    6   cloves

    garlic, minced

    1  16  ounce can

    chick peas (garbanzos), rinsed and drained

    2 - 3   tablespoons

    vegetable oil or olive oil

    1   teaspoon

    dried rosemary, crushed

    1   teaspoon

    packed brown sugar or granulated sugar

    1/2  teaspoon

    kosher salt

    1/2  teaspoon

    freshly ground black pepper

Directions

1.

Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

2.

Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

Nutrition information

Per Serving: cal. (kcal) 223, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 6, vit. A (IU) 170.55, vit. C (mg) 19.49, Thiamin (mg) 0.15, Riboflavin (mg) 0.12, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 301, Potassium (mg) 742, calcium (mg) 70.68, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Fairy Girl Working Her Magic, dressed to the nines!

another beautiful day in paradise...

 

Little Angel is Almost in her Double Digits

and she's requesting a Barbie cake....or maybe a Disney Princess cake?....I'm certain either would make her happy.   I'm just happy that she still loves Barbies and Disney Princesses:)  So, not being the world's best cake decorator, I'm scoping out options, or at least toppers that will make her smile on her big day.  Here are some ideas:







ok, so some aren't realistic for me to make, but aren't these SO SWEET!
 
and I think Little Angel's envisioning this:)


 not sure where the last 10 years went, but here we are:)
 

  so grateful for my beautiful princesses!

Farm Fresh Vegetable Quiche

Farm Fresh Vegetable Quiche    

3 c. mustard greens
1/2 large onion, diced
1 large bunch of broccoli, cut into florets
3 garlic cloves
1/2 c. smoked cheddar cheese, shredded
1/2 c. Swiss cheeses, shredded
1 T. fresh rosemary, chopped
1 t. fresh sage, chopped
1 t. black pepper
1/2 t. salt
4 eggs
1 c. low fat milk
1 refrigerated pie crust dough

1.  Preheat the oven to 375 degrees.  Place the pie crust dough in a pie pan and crimp the edges.  Set aside.

2.  Heat 1 teaspoon of olive oil in a large skillet over medium high heat.  Add in the onion and broccoli and saute for 5 minutes.  Add in the mustard greens and garlic cloves and cook until the mustard greens are just wilting.  Remove from the heat.  

3.  Spread the vegetable mixture into the bottom of the pie crust dough.

4.  In a medium bowl whisk together half of the cheddar cheese, half of the Swiss cheese, eggs, milk, rosemary, sage, pepper, and salt.  Pour over top of the vegetable mixture in the pie pan.

5.  Sprinkle the egg mixture with the remaining cheese.

6.  Cook for 45-50 minutes or until the top of the quiche is golden brown and a knife inserted into the middle comes out clean.

7.  Allow the quiche to cool for 5 minutes on a wire rack before cutting.  Serve hot.

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humorous moments from my household:

J and the girls are engaged in some sort of conversation...I'm only half listening, but I couldn't help but hear J say: "I don't know, I've never known a cannibal" 


Still eavesdropping on the fam: Fairy Girl: "now remember, we do not tickle the elderly" (elderly being daddy)

Best Pita Filling recipe

8 oz. softened cream cheese, 
1/2 cup plain yogurt, 
2 tbsp. balsamic vinegar, 
1/2 cup shredded cheddar cheese, 
juice of 1/2 lemon, 
1 can kidney beans (drained & rinsed), 
1/2 cup chopped scallions, 
1/2 cup shredded carrots, 
1 cup chopped cauliflower. 
Mix well & pour into greased casserole. 
Bake at 325 for 30-45 minutes. 
Spoon warm or cold into pitas.

It was: Professor Plum, in the bathroom, with a Pistol

Little Angel received Clue from Santa....and today, before ballet, we played clue, accompanied by cocoa and popcorn.....Clue was a hit!

Potato Cheese Chowder (from SCLIVING.COOP)

 2 cups of potatoes, peeled and diced
1/2 cup carrotss, peeled and sliced
1/2 cup of celery, sliced
1/4 cup of onion, diced
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water
1/4 cup butter
1/4 cup of flour
2 cups milk
10 oz cheddar cheese, shredded
1-15 oz can creamed corn (we used regular corn)

in a medium pot, combine potatoes, carrots, celery, onion, salt, black pepper and boiling water.  Cover and let simmer for 10 minutes.  Turn off heat and let sit.  In another medium pot, make a roux, by melting butter on low heat, then whisking in flour; whisk constantly until thick.  Whisk milk and cheese into roux, then heat thoroughly.  Add roux to vegetables, then add creamed corn.  Return to heat and simmer for 10 minutes of until vegetables are tender, stirring occasionally.

***if using red potatoes, leave skin on

Dear Archangel Michael....

I am VERY sorry, but in my haste I apparently severely disfigured you, including, but not limited to the following: breaking off your arms, clipping your wings, and decapitating you.  I recognize that this is probably NOT a good thing, but I want you to know that this most unfortunate incident was completely unintended; it is my hope that you will not hold this against me.  Regards

Valentine's Day Table