I'm sharing someone else's recipe today ... my Oldest Girl's! She loves to experiment with smoothies for breakfast or snacks. She also has developed a real love for pomegranate. This is one of her favorite smoothie recipes:
Pomegranate-Strawberry Smoothie
2 containers (5.3 oz each) pomegranate Greek yogurt
1/2 cup frozen strawberries
1 tablespoon honey
splash of milk
Combine all ingredients in a blender and blend until smooth. Serves one!
Thursday, June 6, 2013
Wednesday, June 5, 2013
Sugar Scrub
Today's post is not a typical "recipe" in that it's food you prepare and eat ... but it does involve combining ingredients so I'm including it here. Several months ago I started researching ways to change up my beauty routine. I'm a low-maintenance kind of gal so my beauty routine consists of shampoo for my hair and soap for my face. A while back I started looking for cheaper and/or more natural alternatives to those basics. I started with shampoo. I have oily hair and after some research decided to try an often recommended method of using baking soda. Essentially you make a paste of baking soda and water and apply it to your hair. Let it sit for a couple of minutes and then rinse thoroughly. You can follow up with a conditioner of slightly diluted apple cider vinegar. Let me just tell you ... I loved it! My scalp tingled when I washed my hair - it felt like a massage! My hair was soft, it felt natural and smooth and it styled really well. Unfortunately, I had to abandon my experiment when Handsome protested the fresh-out-of-the-shower vinegar smell. (You can't even smell it once your hair dries, but I tend to go to bed with wet hair, so ...)
Anyway, the main purpose of this post is to tell you about something I'm doing that has also worked fabulously and I've stuck with it. Like my hair, my skin is oily and after doing the research I decided to try a sugar scrub. I combine the ingredients right in the little jar I use to store it. Making a small batch is essential because you keep this in the warm, moist environment of your bathroom and that's a haven for bacteria!
Sugar Scrub
In a small jar, combine the following ingredients:
1/4 cup white sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon honey
Olive oil
The olive oil you add until you have a loose paste - I never measure it, just add a little at a time until it looks good. I wash with my soap then gently apply the sugar scrub.You only need a dime-sized amount for your face. Rinse with warm water, massaging the oil into your face and neck. I also use this anywhere I have dry skin, and I use it before shaving my legs. I love it!
For a coarser variation, which I don't recommend so much for the delicate skin on your face, you can use brown sugar and add in a dash of vanilla extract.
Anyway, the main purpose of this post is to tell you about something I'm doing that has also worked fabulously and I've stuck with it. Like my hair, my skin is oily and after doing the research I decided to try a sugar scrub. I combine the ingredients right in the little jar I use to store it. Making a small batch is essential because you keep this in the warm, moist environment of your bathroom and that's a haven for bacteria!
Sugar Scrub
In a small jar, combine the following ingredients:
1/4 cup white sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon honey
Olive oil
The olive oil you add until you have a loose paste - I never measure it, just add a little at a time until it looks good. I wash with my soap then gently apply the sugar scrub.You only need a dime-sized amount for your face. Rinse with warm water, massaging the oil into your face and neck. I also use this anywhere I have dry skin, and I use it before shaving my legs. I love it!
For a coarser variation, which I don't recommend so much for the delicate skin on your face, you can use brown sugar and add in a dash of vanilla extract.
Friday, May 31, 2013
Potato Soup for 2
... Or potato soup for 1 if you're really hungry.
I definitely make a habit of making lunch for myself that no one else in the house will eat. It's worth it to me that I get to enjoy my favorite foods without having to worry about the rest of the family. So while the kiddos are munching on PB&J and yogurt, I get to enjoy salmon or spinach soup or whatever, and everybody's happy! (Of course, the exception is our little one. She loves anything Mommy is eating. "Mommy, you share wif me?" *big, pleading blue eyes*) Potato soup, unfortunately, is one of those things. It will get eaten at dinner with the family, but not necessarily enjoyed the way it should be.
Potato Soup for 2
1 large baking potato, peeled and cubed
1 garlic clove, peeled and coarsely chopped
3 cups chicken (or veggie) stock
salt and pepper to taste
2-3 tablespoons cream (you can use any milk here - 1/2 & 1/2, whipping cream, 2%, I've done it all.)
1/4 cup shredded sharp cheddar cheese
Toppings/variations of your choice - chopped broccoli, cooked/crumbled bacon, diced ham, fresh herbs, green onions, sour cream, corn
In a small saucepan, bring the broth, garlic and potatoes up to a boil. Simmer for 12-15 minutes, until potatoes get very soft, stirring occasionally. This is important: using a whisk, stir up the potatoes. You want to break them down to get that velvety potato soup texture. Whisk until the soup reaches desired consistency - it won't be completely smooth, but I love leaving chunks of potato, anyway. Stir in cream, adding more if necessary to thin it the way you like it (add more chicken stock if it's super thick). Salt and pepper to your taste, stir in cheese. Remove from heat and serve with your favorite toppings!
(This is also a great way to use up the last bits of leftover side veggies like broccoli or corn.)
I definitely make a habit of making lunch for myself that no one else in the house will eat. It's worth it to me that I get to enjoy my favorite foods without having to worry about the rest of the family. So while the kiddos are munching on PB&J and yogurt, I get to enjoy salmon or spinach soup or whatever, and everybody's happy! (Of course, the exception is our little one. She loves anything Mommy is eating. "Mommy, you share wif me?" *big, pleading blue eyes*) Potato soup, unfortunately, is one of those things. It will get eaten at dinner with the family, but not necessarily enjoyed the way it should be.
Potato Soup for 2
1 large baking potato, peeled and cubed
1 garlic clove, peeled and coarsely chopped
3 cups chicken (or veggie) stock
salt and pepper to taste
2-3 tablespoons cream (you can use any milk here - 1/2 & 1/2, whipping cream, 2%, I've done it all.)
1/4 cup shredded sharp cheddar cheese
Toppings/variations of your choice - chopped broccoli, cooked/crumbled bacon, diced ham, fresh herbs, green onions, sour cream, corn
In a small saucepan, bring the broth, garlic and potatoes up to a boil. Simmer for 12-15 minutes, until potatoes get very soft, stirring occasionally. This is important: using a whisk, stir up the potatoes. You want to break them down to get that velvety potato soup texture. Whisk until the soup reaches desired consistency - it won't be completely smooth, but I love leaving chunks of potato, anyway. Stir in cream, adding more if necessary to thin it the way you like it (add more chicken stock if it's super thick). Salt and pepper to your taste, stir in cheese. Remove from heat and serve with your favorite toppings!
(This is also a great way to use up the last bits of leftover side veggies like broccoli or corn.)
Friday, May 24, 2013
Hungarian Goulash
One of my favorite comfort foods as a child was Hungarian Goulash. My mom made it at home, but one of my most vivid memories of it was at a little restaurant one night while we were traveling in Germany. I'm not sure how authentic my version is, but it certainly is tasty.
Hungarian Goulash
1/4 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric (can omit)
1-1/2 pounds stew meat (I like to cut my beef into even smaller, bite-size pieces)
2 tablespoon red wine vinegar or apple cider vinegar
4 cups beef broth
Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. In a bowl, combine the first 5 ingredients. Toss with the stew meat. Brown the meat in batches, adding a bit more oil as needed. Return all to pan and pour the vinegar and broth over. Bring to a boil, then reduce to a simmer and cover. This will simmer for at least 30-45 minutes.
Meanwhile prep your veggies:
1 cup diced carrots
1 cup diced potato
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 onion, chopped
When the beef has simmered for about 45 minutes, add in all your vegetables. Allow to cook for another 20-30 minutes, until the stew is thickened and the veggies are tender.
This is best served over German Späetzle - kind of a cross between a dumpling and an egg noodle. Making your own is not complicated, just a bit messy and takes some practice. But many grocery stores carry dried Späetzle which will work just fine - it's what I used last night. In a pinch you can use regular egg noodles or even rice.
Hungarian Goulash
1/4 cup flour
2 teaspoons paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon turmeric (can omit)
1-1/2 pounds stew meat (I like to cut my beef into even smaller, bite-size pieces)
2 tablespoon red wine vinegar or apple cider vinegar
4 cups beef broth
Begin by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. In a bowl, combine the first 5 ingredients. Toss with the stew meat. Brown the meat in batches, adding a bit more oil as needed. Return all to pan and pour the vinegar and broth over. Bring to a boil, then reduce to a simmer and cover. This will simmer for at least 30-45 minutes.
Meanwhile prep your veggies:
1 cup diced carrots
1 cup diced potato
1/2 green bell pepper, chopped
2 garlic cloves, minced
1/2 onion, chopped
When the beef has simmered for about 45 minutes, add in all your vegetables. Allow to cook for another 20-30 minutes, until the stew is thickened and the veggies are tender.
This is best served over German Späetzle - kind of a cross between a dumpling and an egg noodle. Making your own is not complicated, just a bit messy and takes some practice. But many grocery stores carry dried Späetzle which will work just fine - it's what I used last night. In a pinch you can use regular egg noodles or even rice.
Monday, May 20, 2013
Chicken Tortilla Soup
I love slow cooker recipes - throwing everything in one big pot and then forgetting about it is a wonderful thing sometimes! This soup is really flavorful without being super spicy. My kids love it, so that's a big plus! I adapted the recipe from this one which was a good starting point but tasted bland to us, and wasn't very filling.
Chicken Tortilla Soup
1 small onion, chopped
2 garlic cloves, minced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans diced tomatoes
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts
Combine all ingredients in a slow cooker. Cook on low for 6 hours. Remove the chicken, shred or chop it, then return it to the slow cooker along with:
1 can black beans, drained and rinsed
1 can whole kernel corn
2 cups prepared (already cooked) rice
Let it continue to heat on low for 1-2 more hours, then serve with your choice of toppings (my favorite part!):
Chopped cilantro
Shredded cheese
Sour cream
Tortilla chips
Chopped fresh tomatoes
Chopped green onions
Whatever you like!
Now, that's the official recipe. Since my family is picky, I actually take more time to prep the ingredients by sauteéing the vegetables (first 5 ingredients) in a touch of olive oil until they're tender, then I blitz them in the food processor/blender and add them in like that. You can turn up the heat by adding in jalapeño, and you can certainly use a mix of different peppers like orange or yellow, too. If you're going low-carb, simply omit the rice and/or corn and add in another can of beans.
Chicken Tortilla Soup
1 small onion, chopped
2 garlic cloves, minced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cans diced tomatoes
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts
Combine all ingredients in a slow cooker. Cook on low for 6 hours. Remove the chicken, shred or chop it, then return it to the slow cooker along with:
1 can black beans, drained and rinsed
1 can whole kernel corn
2 cups prepared (already cooked) rice
Let it continue to heat on low for 1-2 more hours, then serve with your choice of toppings (my favorite part!):
Chopped cilantro
Shredded cheese
Sour cream
Tortilla chips
Chopped fresh tomatoes
Chopped green onions
Whatever you like!
Now, that's the official recipe. Since my family is picky, I actually take more time to prep the ingredients by sauteéing the vegetables (first 5 ingredients) in a touch of olive oil until they're tender, then I blitz them in the food processor/blender and add them in like that. You can turn up the heat by adding in jalapeño, and you can certainly use a mix of different peppers like orange or yellow, too. If you're going low-carb, simply omit the rice and/or corn and add in another can of beans.
Thursday, May 16, 2013
Pizza For Lunch
Our normal lunch routine is that I have taught the kids some basic recipes and they make their own lunches. Kaity or I take care of Selah, but the two oldest generally do their own thing. Joe's favorite is to make grits with cheese, or a ham sandwich with yogurt/apple/crackers on the side. Kaity is a bit more creative (and allowed to use the stove!) so she makes PB & J Croissants or angel hair pasta, or yes, even canned pasta once in a while. They also like to do tortilla roll-ups instead of standard sandwiches. But sometimes we have leftovers, or I'll cook something we all like (not easy to find!). Today, I made pizza.
I don't make pizza often because we can get it from a chain restaurant cheaper than I can make it. However, I had all the ingredients today and the kids were bored with their lunch choices. I started with this simple dough. We had leftover spaghetti sauce (made with onion, garlic, green pepper, tomatoes, herbs) complete with beef that I spread over the top of the crust. I topped that layer with chopped fresh spinach, then layered on torn slices of Muenster. Next came a layer of shredded cheddar, then a bit of mozzarella. (It sounds like a lot of cheese, but I only had a little of each.) I also put the last of the deli ham on one part - just for mommy.
After baking it at 400° for about 15 minutes, our lunch was ready! Easy as (pizza) pie!
I don't make pizza often because we can get it from a chain restaurant cheaper than I can make it. However, I had all the ingredients today and the kids were bored with their lunch choices. I started with this simple dough. We had leftover spaghetti sauce (made with onion, garlic, green pepper, tomatoes, herbs) complete with beef that I spread over the top of the crust. I topped that layer with chopped fresh spinach, then layered on torn slices of Muenster. Next came a layer of shredded cheddar, then a bit of mozzarella. (It sounds like a lot of cheese, but I only had a little of each.) I also put the last of the deli ham on one part - just for mommy.
After baking it at 400° for about 15 minutes, our lunch was ready! Easy as (pizza) pie!
Thursday, March 28, 2013
Pecan-Brie Bites
One of my favorite times of day is after the kiddies are tucked in their beds and Handsome and I are snuggling on the couch. If it's winter, coffee is probably involved, and I usually have a snack. I try to have a sensible snack like apple slices and peanut butter or bananas and Nutella, or multigrain crackers and cheese. I don't have much of a sweet tooth, though, and savory snacks tend to win out. This recipe is an exception! It's slightly sweet with a drizzle of honey, but the other elements are savory enough to satisfy me. Since it includes brie, they're a once-in-a-while splurge. I make a habit of checking the gourmet cheese section at the grocery store so I can pick up the cheeses I love when they hit clearance.
Pecan-Brie Bites
1 package (15) precooked pastry tart shells
4 ounces brie, rind removed if desired
15 pecan halves
honey
cinnamon
Preheat oven to 375°. Place the tart shells on a baking sheet. Cube the brie into 15 pieces. Place one piece of cheese in each tart shell. Sprinkle each with cinnamon and drizzle with honey. Top them off with the pecan halves. Bake for 6-8 minutes, until the cheese is melted.
(If you don't like pecans, you can always top the bites with raisins, diced apple, or dried cranberries.)
Pecan-Brie Bites
1 package (15) precooked pastry tart shells
4 ounces brie, rind removed if desired
15 pecan halves
honey
cinnamon
Preheat oven to 375°. Place the tart shells on a baking sheet. Cube the brie into 15 pieces. Place one piece of cheese in each tart shell. Sprinkle each with cinnamon and drizzle with honey. Top them off with the pecan halves. Bake for 6-8 minutes, until the cheese is melted.
(If you don't like pecans, you can always top the bites with raisins, diced apple, or dried cranberries.)
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