DISHES

No matter how hard I try...

there are always dishes piled up in the sink!!

Coupons!!!

They are everywhere.  You can find them in magazines, the Sunday paper, weekly flyers, on-line....

and

all over my kitchen

I have done my best to cut coupons, in hopes that one day I will be able to use them before they expire (which almost never happens).  But I usually forget to take them to the store, only remembering I had coupons as I am paying.  *sigh*

I sat down the other day to go through my coupons book...get rid of those that have expired (which was most of them) and try to organize the ones I just cut.  What an ordeal!!!  As I was sorting...making more piles that necessary...I realized, I will most likely never use most of these.  Why have I been stressing over coupons??  I know I am trying to save money...but really buying 3 boxes of cereal (when I only want one) to save $0.30...is it worth it??  Most of the coupons I have are not healthy (cakes, ready-to-bake cookies, crackers, etc). 

And, in going through my grocery list, I buy mostly fruits and veggies...unfortunately I cannot find coupons for those.  I do buy eggs, milk, cheese, beans (the store brand organic...yes they have that at Giant Eagle...YAY)...but usually no coupons for these.

So I made a new pile, coupons I will actually use.  Diapers, Wipes, laundry soap, etc...

I headed off to the store with coupons in hand, and was able to save $12...not bad.

Chicken Tortilla Soup

This soup is really easy to make and full of flavor and smells quite heavenly. 

Though the picture below didn't quite capture it, the soup is delightfully colorful.

Ingredients

*2 boneless chicken breast halves

*1 onion, chopped

3 cloves, garlic, minced

*1 tbsp olive oil

*2 tsp chili powder

*1 tsp cumin

*1 (28oz) can crushed tomatoes

*32 oz chicken broth

*1 cup water

*1 (15oz) can whole corn kernels

*1 (15oz) can white hominy

*1 (4 oz) can chopped green chile peppers

*1 (15 oz) can black beans, rinsed and drained

*1/4 cup chopped fresh cilantro

for serving:  sliced avocado, crushed tortilla chips, shredded cheese, chopped green onions

Bake chicken breasts until fully cooked.  Chop into bit-sized pieces

In a medium stock pot, heat oil over medium heat

Saute onion and garlic until soft

Stir in chili powder, cumin, tomatoes, broth and water.

Bring to a boil and simmer for 10 minutes

Stir in the corn, hominy, chiles, beans,

Simmer on low for 30 minutes

Add the cilantro and chicken.

Simmer on low for 15 minutes.

Serve hot.

Enjoy!!

Buttermilk Pancakes

Buttermilk production today is much different than it was 50 years ago.  In the good old days, buttermilk was the liquid that remained after cream was churned into butter.  Today, buttermilk is made by combining low-fat/non-fat milk with a natural bacteria that changes the milk sugars into acids, producing a thick, soured milk.  When making pancakes, buttermilk acts as a leavening agent when combined with baking soda.  This creates gas bubbles, making light fluffy pancakes that are oh so yummy!!.

Chris is the pancake maker around here.  He has been on a quest to make the perfect pancakes.  This stems back from college, when my roommate Heather, would make pancakes.  Oh, they were mouth-watering good.  So, unbeknownst to Heather, this was Chris' challenge...to make pancakes better than Heather's.  Well, it took a lot of practice...many years of burnt and runny pancakes, but he finally perfected the pancake (well the pancake than came from a box and you add water to it.) **grin** 

Years after college, I took a trip to Vermont to visit Heather and her husband, Ben.  It was there, I tried his pancakes...oh he won hands down!!  His pancakes were made from scratch...and were delicious!!  Of course, I had to tell Chris...and he was then on another quest...to be better than Ben.

Thanks to Williams-Sonoma, we found a buttermilk pancake recipe that is simple to make and creates those pancakes everyone craves.

Ingredients:

*2 eggs

*2 cups all-purpose flour, sifted

*2 tbsp sugar

*2 tsp baking powder

*1 tsp baking soda

*1 tsp salt

*2 1/2 cups buttermilk

*4 tbsp unsalted butter, melted

*1/2 tsp vanilla extract (we always put in a bit more)

*nonstick cooking spray

*maple syrup for serving

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.

Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. 

Stir just until the batter is smooth and no lumps of flour remain....DO NOT OVERBEAT

Heat the griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it.

Lightly grease the griddle with nonstick cooking spray

Pour 1/3 cup batter onto griddle for each pancake.  Cook until bubbles form on top and the batter is set. 

Using a spatula, flip the pancakes

Cook until golden brown on the other side.

Continue until all batter is used.  This will make about 12 pancakes.

Serve warm with maple syrup.

I hope you love these pancakes as much as we do!!

Apples

An apple a day, keeps the doctor way....

Did you know there are almost 2,000 different varieties of apples??? 

However, in the grocery store, there are usually about 10 different varieties available....seems a little off, doesn't it??  Though, some of these varieties are in Europe, Africa, South America, and Australia.

I was able to find 8 different types at my grocery store...so I decided to bring them home and decide which kind I like best. 

Red Delicious, Gala, Golden Delicious, McIntosh, Pink Lady, Braeburn, Jonagold, Fuji.

I always buy the Gala apples...because the sign by them states they are great for snacking and have a thin skin, making it easy for kids to enjoy.  But really, these are not my favorite. 

I grew up on red delicious apples, loved the crunch they made when bit into.  These are still as wonderful as I remembered them...but I am not quite ready to label them as my favorite.

I tried the rest of the apples...they all had distinct flavors and smells.  But among them, I could not pick a favorite.  I mean, how can I choose which apple is my favorite, when I haven't tried them all. 

On the website:  http://www.allaboutapples.com/, you can find listings of the 2,000 varieties of apples and local apple orchards.  I was surprised to find how many are in my area.  I think this will be a field trip for the kids and I.  Maybe then I can find my favorite apple..I am sure it is out there somewhere.

What is your favorite apple??

Vegan Quinoa Tofu Casserole

No, we are not vegan, but I came across this recipe, made a few changes and found something the family loves.  We do not eat tofu often...maybe once a month.  This is mostly due to the fact that while I believe there are some benefits of soy, there are still many dangers (so the positives do not completely out weigh the negatives).  Some say you can eat soy in moderation (1-2 servings daily), but that seems like quite a bit to me.  So we go with the once a month approach...and the kids it.

I hope you like the recipe

Ingredients:
*1 cup Quinoa
*1/2 lbs extra firm tofu - cut into bite size cubes
*1 tbsp peeled minced fresh ginger
*1 garlic clove, minced
*1 small zucchini - diced
*2 medium carrots - peeled and diced
*3 stalks celery - chopped
*1 bay leaf
*1/4 tsp dried rosemary
*1 tsp dried basil
*1 tsp ground coriander
*1/2 tsp powdered fennel
*olive oil
*1 tsp sesame seeds
*1 3/4 cup water
*1/2 tsp salt
*1/4 cup parsley - finely chopped

Directions:

*Soak quinoa 15 minutes in water.  rinse, drain and set aside

*In a large saute pan heat 1-2 tbsp olive oil over low heat

*Turn the heat up to medium, and add ginger, garlic, celery, and carrots.  Cook for 5 minutes

*Add Zucchini.  Cook for another 5 minutes

*Stir in bay leaf, rosemary, fennel, basil and coriander

*Add the quinoa and stir until coated with spices

*Add 1 3/4 cup water and salt.  bring to a boil.

*Cover and cook for 15 minutes on low

*In a large skillet...heat toast sesame seeds on low for 2 minutes

*Add 1 tbsp olive oil and tofu

*Stir until tofu is browned

*Stir tofu, and parsley into the quinoa and veggies.

*Heat on low for 2 minutes

*Serve  and enjoy

Mother's Day

Okay, this is a little late...

and didn't take place in the kitchen...

but how can I resist these kiddos. 

I hope you all had a wonderful Mother's Day!!!

I know I did

Hello

I haven't had time the last few days to blog.

I have so many recipes to share.

They are coming, I promise.

Just need to catch up on things in the kitchen (and around the house)

Orange-Balsamic Salmon

Delicious and having exceptional nutritional value (salmon is packed with omega-3 fatty acids and vitamin D), the pink-coloered salmon can be served in a variety of ways.

This recipe is a favorite in our house and is fast and simple to make.  I served this salmon with steamed carrots, brown rice and a tossed salad.

1/4 cup orange juice

2 Tbsp balsamic vinigar

1 tsp dijon mustard

1 Tbsp olive oil

1/2 onion - chopped

1 clove garlic - minced

2 tsp parsley - finely chopped

2 tsp basil - finely chopped

2 tsp mint - finely chopped

pepper and salt to taste

4 pieces salmon

Pre-heat oven to 450-degree F

In a container with a lid, combine all ingredients (except salmon). 

Shake well.

Place salmon in a baking dish

pour the vinegrette over the fish

Bake for 12 minutes, or until fish flakes easily

Asparagus Risotto

I've eaten risotto several times at restaurants, but could not bring myself to cook it at home.  Every time I think of risotto I think of Hell's Kitchen.  They make risotto all of the time, however, I do not want to be the one getting yelled at by Gordon Ramsay as to why it is undercooked, mushy, too salty, not enough salt or whatever may come out of his mouth.  I mean. my goodness, these are chefs and they aren't able to make risotto most of the time, so how can I? 

Well, I decided that since Gordon isn't stopping by my kitchen anytime soon, I might as well give it a try.  I googled several recipes and finally settled on 3 different ones (and then I combined them to make them my own). 

Here is my version of Asparagus Risotto:

10 spears of Asparagus

1/4 cup chicken broth

1 cup Arborio rice

3 Tbsp butter

1/2 cup chopped onion
2 1/2 cups chicken broth (you could also use veggie broth)
3/4 cup Parmesan cheese, finely shredded
salt and pepper

*Trim off woody ends of asparagus

*cut asparagus into 1 inch pieces

*In a medium sauce pan, bring water to a boil.

*boil asparagus for 4 minutes

*remove from boiling water and put into an ice bath (to stop the cooking process and keep that beautiful green color)

*in a blender (or food processor), combine 1/4 cup broth and asparagus.  Puree.

Here comes the "hard part".  You have to constantly stir the rice...DO NOT STOP!!

*in a large sauce pan, heat butter on medium heat

*add onions, saute for 3 minutes

*add rice, stirring for 2 minutes

*stir in 1 cup of broth.  Continue cooking and stirring until liquid is absorbed.

*gradually stir in remaining broth, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

*add in the asparagus puree.  keep stirring!!  continue to stir and cook for 3 minutes

*add in the Parmesan cheese

*add salt and pepper to taste

*serve immediately

While I didn't have Chef Ramsay at my dinner table, I did have 3 little kids.  Ethan, who is 6, decided before he tried it that he wouldn't like it.  I finally was able to convince him to take just one bite...and he loved it.  He even asked for seconds!!!!   The twins, who are 1, well they eat just about anything I put in front of them.  It was a success!! 

Risotto is one of those flexible dishes that could be a side or main dish....or you could even have it for breakfast or dessert.  It all depends on what you add to it.   Try it with mushrooms, red peppers, peas, shrimp, chicken, pineapple and coconut milk...the list is endless.

Don't worry, I am sure I will have more risotto recipes for you in the future. 

Barley Pilaf

Barley.

It has a nut-like flavor and a chewy pasta-like consistency.  And with all of the fiber it contains (almost 54% of the recommended daily value) why wouldn't you want to try it?


Here is a quick and simple recipe for barley pilaf.

1 1/3 cup chicken broth

2/3 cup barley

1 Tbsp olive oil

1/2 cup chopped carrots

1/2 cup chopped celery

1 clove garlic, minced

1/2 cup chopped mushrooms

1/4 cup chopped onion

*in a medium sauce pan, bring the chicken broth to a boil.

*stir in the barley, cover and reduce heat to medium and simmer for 12 minutes (or until tender)

*in a large skilled, heat oil over medium-high heat

*add carrots, celery, garlic, onions. cook for 2-3 minutes

*add mushrooms. continue cooking for 1 minute

*add the cooked barley. mix well.

*serve warm.  Enjoy!!

Burritos!!

what's great for lunch today??

A BURRITO!!

these burritos are made with: 

brown rice, cheddar cheese, pinto beans, tomatoes, onions, green chilies, and flour tortilla. 

wrap it all up and you are good to go. 

Happy Cinco de Mayo

snickerdoodle cookies

Last week, we headed over to Rita's for a Saturday night treat. Ethan and Chris absolutely love Rita's Ice...I on the other hand don't care for it. So while the guys munched down on their Rita's, I headed over to Mimi's Bakery (which is conveniently located just across the street). If you haven't made it to Mimi's yet, it is well worth the trip. They have cookies, cakes, pastries, cupcakes, fruit tarts, etc...truly a sugar haven. Once inside, I couldn't decide what I wanted...it all looked and smelled so delicious.

After much debate, I went for the snickerdoodle cookie.

It was a cinnamon-sugary...soft, crunchy and so YUMMY!! It has been years since I have had a snickerdoodle. Ethan, upon seeing my cookies, asked what it was. Could it be...I had never made snickerdoodle cookies for him? I guess not. I usually make chocolate chip (I know that recipe by heart) and oatmeal. But snickerdoodle...I don't think I have ever made these.

So I decided we would make a batch together. Ethan was so excited. He loves to help in the kitchen (usually making a big mess, but having lots of fun). He measured all of the ingredients and mixed them together. I think his favorite was rolling the dough in the cinnamon-sugar mix.



After we were done, we sat down with a glass of milk and our snickerdoodle cookies. mmm...like a little round chunk of heaven.




Snickerdoodle Recipe:

1/2 cup butter - softened
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cup all purpose flour

4 Tbsp sugar
1 1/2 tsp cinnamon

*preheat over to 375
*in a medium bowl, beat the butter on medium speed for 30 seconds
*add 1 cup sugar, baking soda, and cream of tartar. beat until combined.
*add egg and vanilla. beat until well blended
*add flour. use mixer as much as you can, then mix by hand.
*cover with plastic wrap and chill for 1 hour
*combine 4 Tbsp sugar and cinnamon in a small bowl.
*shape the dough into 1 inch balls and rolls in the cinnamon-sugar to coat
*place on an ungreased cookie sheet
*bake for 11 minutes or until edges are golden
*transfer to a wire rack and cool.

Enjoy!!

Breakfast

**Organic Cage Free Eggs scrambled with a sprinkle of organic mozzerella cheese

**Ezekiel Whole Wheat Bread toasted

**Frozen Blueberries


At each meal...I try to get in each food group. Not to bad this morning (grains, protein, dairy, fruits)...just missing the veggies. Not to worry, we will munch on the veggies at lunch.

Unfortunatley fresh blueberries are not in season, but the frozen ones are great. My kids would eat the whole bag if I let them. **SMILE**

kiwi

these tasty treats orginate from China...but were known as the Chinese Gooseberry until the New Zealand fruit growers renamed them

kiwi are a great source of vitamin C (more than an orange) and are high in fiber (especially if you eat the skin)

studies have shown these little fruits promote respiratory health and ease wheezing.

Have you had a kiwi today??

the sunrise

from my kitchen window