Merry Christmas, 2013

Thanks for reading my blog, for encouraging me, and for sharing with me your successes in your journey toward a healthier lifestyle this year. Please continue the journey with me next year!

And for those who would like a reminder, here is the collection I put together last year of the links to all our favorite, more healthful Christmas goodies.

Merry Christmas, everyone!

Gingerbread Cookies (with no refined sugar)

First posted two years ago, this beloved recipe from long ago is an all-time favorite among kids of all ages--particularly, but not exclusively, during this time of the year.

Original post:
Everyone agrees that this whole wheat cookie recipe is extremely tasty. And every time I eat them I wonder why anyone would ever make another kind of gingerbread cookie--and why some people think frosting is necessary.

They are particularly appropriate around the Christmas season, of course, but we would love to eat them year round with milk, if I made them that often.

Gingerbread Cookies

1/3 c. butter
1/2 c. honey
1 egg
1/3 c. molasses
2 3/4 c. flour (more or less, depending on whether you're making round or cookie cutter cookies and how stiff you need the dough)
1 tsp. baking soda

1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger

Cream butter and honey. Add egg and molasses; mix well.

Sift and stir in dry ingredients. Blend thoroughly.

Chill dough (optional, but does tend to make it easier to use cookie cutters). Drop by teaspoons on lightly greased sheet 1" apart, or roll out on floured table and use floured cookie cutters.

Bake at 375 degrees for 8-10 minutes.

Hummus

Hummus is one of our family's favorites and is particularly inexpensive when I make it myself--especially when I can buy sesame seeds in bulk (for example, at WinCo). I love having my kids get excited over a bean recipe!

First posted over three years ago:

I've really been on a hummus kick lately. There's just something about it that really satisfies me. (And it really does need that tahini, so don't leave it out!)

I found a good recipe for it on About.com and made it by cooking dry garbanzo beans, rather than using the canned variety, as per the recipe. A longer process, yes, but cheaper and more nutritious. And hey, I wanted a large batch, so it was perfect!

One thing that has made me so excited about hummus is that my picky little eater likes it! I have tried so many bean recipes on her and she will have nothing to do with beans. But this "dip" she loves. I love being sneaky...

1 16 oz can chickpeas or garbanzo beans (or cook 2/3 c. dry beans until tender)

1/4 c. liquid from can of chickpeas (or from pot of cooked beans)

3-5 Tb. lemon juice (depending on taste)

1 1/2 Tb. sesame seeds

olive oil

2 cloves garlic, crushed

1/2 tsp. salt

Crush garlic in garlic press. Let sit for a few minutes. (Reason.)

Heat olive oil in pan on stove top. Add sesame seeds, stir and toast until golden brown. (This is your tahini.)

Drain garbanzos and set aside liquid. 

Pour beans into bowl, pulverize with immersion blender. (Can use regular blender, but it's quite the laborious process.) Add 1/4 cup of liquid from garbanzos as you go--more if needed, until smooth.

Cook garlic on stove top until partly browned, then add to bowl of pulverized garbanzos. 

Combine remaining ingredients, blend until thoroughly mixed and smooth. Taste test and add more of anything it needs.

Enjoy with tortilla chips, crackers, or veggies!

Labeling: The Right to Know

For anyone wondering what all the hype about GMOs is, this 90-second video brings the labeling issue down to the basic level, regardless of whether you believe GMO foods are dangerous or not.

German Pancakes

I originally posted this recipe over three years ago and it has remained a beloved family favorite.

Original post:
This is one of our Saturday morning breakfast variations. Super easy to make, as well as delicious and filling.

German Pancakes

1 c. milk
1 c. whole wheat flour
6 eggs
1/4 tsp. salt
6 Tb. butter

Mix all ingredients except butter in blender until smooth.
In a 9x13" baking pan melt butter in oven until hot and sizzling.
Remove pan and pour batter into hot pan.
Bake immediately at 480 degrees for 15-25 minutes (varies depending on your altitude).
Cut in squares and serve with honey drizzled over the top.

Earning Money in the Sharing Economy

While my husband is between full-time jobs, we've noticed how many people in this economy are thinking--and working--outside the box to support their families. It's helped us see things in a different light and given us ideas of our own. But the ideas on this short video are so innovative and cool that I had to share it...

Sucanat

Sucanat

For a few years now, I have used raw sugar as a substitute for refined white and brown sugars. I still prefer to use honey, when possible, since honey is completely non-processed and in its natural state--with lots of vitamins, enzymes, and minerals (link). But there are times when a non-liquid sugar is needed for a particular recipe. For this, raw sugar seemed like my best option because it's not as highly processed as regular sugar and therefore retains a small amount of trace nutrients. Not perfect, but a step up. I also noticed that eating it didn't make me feel as cruddy as eating refined sugar.

But now I've found something a few steps above raw sugar.

It's called Sucanat--which stands for Sugar Cane Natural. It's not a new product, just new to me. So I've been learning about it and how it differs from refined sugar. This website explains that it "...Is made by first extracting the juice from the sugar cane (using a press), and then stirring the juice with paddles while the water is evaporated out of the juice using very low heats. It has not been boiled at high heats (like all other sugars), nor spun to change it into crystals, and the molasses has not been separated from the sugar. Traditionally, the dried juice is formed into a brick for transport. Modern methods now grind the sugar in a sieve, leaving a very dark brown colored grainy sugar. [Sucanat] is produced organically, and does not contain chemicals or anti-caking agents."

I was interested to note that even just looking at them, you can tell a difference between raw sugar and Sucanat. While both have large, brown granules, raw sugar looks much more uniform (which means it even looks more processed). As for its taste, the first time I tried Sucanat I preferred it over raw sugar.

So we've made the transition! There are so many of those in the journey to more healthful eating...

Why the big deal over refined sugar? Here's why our family limits it. And here's another reason to avoid it (from this site): "When you eat any type of sugar that has been refined, your body has to pull stored nutrients from itself to be able to properly digest the sugar. This is called leaching refined sugar (including this wrongly called "evaporated cane juice") robs calcium and other minerals from your bones, tissues, and teeth in order to be digested. Since calcium is one of the most abundant mineral in natural sugar cane and needed the most for proper digestion of sugar, it is the most important to retain."

If you're interested in learning more about the process of refining sugar, check out these websites:
http://www.processedfreeamerica.org/resources/health-news/405-the-truth-about-evaporated-cane-juice
http://www.motherearthnews.com/real-food/sugar-facts-myths-zmaz71sozgoe.aspx#axzz2m4jUqkmF

Of course, no sugar at all (whether highly processed or not) would be the healthiest option. If you need tips on how to quit, visit this site, or start by checking out my post on figuring out your sugar intake.

Who We Are and Who We Want to Become

"If we see healthy eating and exercise as something only our doctor expects of us, we will likely fail. If we see these choices as who we are and who we want to become, we have a greater chance of staying the course and succeeding." ( link)

-Dieter F. Uchtdorf

(link)

Creamy Pumpkin Soup

I don't think I'd ever had pumpkin soup before I made it myself, a few years ago. To tell the truth, it sounded kind of weird because I had only had sweet pumpkin recipes. But I gave it a try and by now it has become a Family Favorite! I look forward to this time of year when pumpkins are more plentiful and I start craving all those yummy fall recipes.

I found this recipe at Pumpkin Nook, a great place to find delicious ideas. And the only thing I changed was to omit the cinnamon.

Creamy Pumpkin Soup
Yield: 6 servings

16 oz. pumpkin (fresh pureed or canned)
13.75 oz. chicken broth
1 large onion
2 carrots, sliced
2 c. half and half or evaporated milk (in a pinch, I've also used regular milk)
1/4 c. sour cream
1/8 tsp. pepper
1/2 tsp. baking soda
1/3 tsp. (or less) salt

bacon bits, optional

In large pot add chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for 10-15 minutes until carrots are soft.

Put vegetable and broth into a food processor or blender--or use immersion blender--and blend until smooth.

Return to pot.

Add pumpkin and half and half.

Simmer uncovered for 10 minutes.

Serve topped with sour cream and bacon bits, if desired.

Pumpkin Pancakes and Homemade Maple Syrup

We have consistently loved this recipe for a couple years now, which means it is now officially a Family Favorite. So filling and so tasty!

My original post:

Every now and then I'll make pancakes for dinner, which delights my kids. The other night, since we had the fresh pumpkin puree I had just made, I revisited last year's pumpkin pancake recipe. It was just as good as we remembered. (The only variations I made were to substitute honey for sugar, and whole wheat flour for white):

Pumpkin Pancakes
Yield: 12-16 pancakes

1 c. whole wheat flour
1/2 c. pumpkin puree
1/2 Tb. honey
1 c. milk
2 eggs, separated
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 Tb. vegetable oil

Combine dry ingredients and spices in bowl.
In second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
Stir wet ingredient into dry ingredients.
Use mixer to beat egg whites until peaks form. Then, fold them into the batter.*
Pour 1/4 cup of batter onto greased griddle/fry pan and cook until golden brown.
Serve with syrup (or honey).

*I recently tried making things easier on myself by not worrying about this step with the egg whites and the pancakes turned out just as good!

Last year we preferred the taste of syrup to honey on these particular pancakes, so this year (wanting to avoid the corn syrup, etc), I made my own syrup, using the (modified) recipe below.

Homemade Maple Syrup
Makes 2 cups

1 c. water
2 c. raw sugar
1 Tb. maple flavored extract*

Bring water and raw sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low, stir in maple extract; simmer 3 minutes longer.

* If you don't have the maple flavoring, use 1 Tb. vanilla extract and 2 Tb. butter instead.

(Note: I would love to use real maple syrup, which would be even better-tasting and also more nutritious, but its cost, particularly in the western part of the United States, is prohibitive for us.)

Sweet Potato Fries

I didn't think I'd ever like another sweet potato recipe as much as my Baked Sweet Potato Chips or Best Thanksgiving Yams, but this recipe makes the cut! And really, what's not to love about butter and cinnamon? 

You can find the original recipe here.

Sweet Potato Fries

1/2 c., plus 2 Tb. butter
1 1/2 tsp. ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 tsp. salt
2 tsp. freshly ground black pepper

Preheat oven to 400 degrees F.

In large saucepan over medium-high heat, melt butter. Remove pot from heat and stir in cinnamon. 

Add potato wedges to butter and toss to combine. Season potatoes with salt and pepper.

Spread potatoes in even layer on baking sheet. Roast potatoes, stirring occasionally, until tender, about 20 to 25 minutes. 

Remove from oven to serving dish and serve.

Zucchini Bread

I originally posted this recipe a couple years ago. Since it continues to be a Family Favorite, I'm reposting it now, with an updated picture. Don't finish up zucchini season without making this at least once!

Original post:
This is--so far--the only guaranteed way I've found to get my kids to eat (and enjoy) zucchini. I'll continue trying other ways--which my husband and I like--but for now, thank goodness for this recipe! It makes a good dessert, yet is healthy enough for a snack or even breakfast.

ZUCCHINI BREAD

Makes 2 loaves

3 eggs
1 c. oil
1 c. honey
3 tsp. vanilla
2 c. grated zucchini

3 c. whole wheat flour
3 tsp. cinnamon
½ tsp. cloves
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. baking powder
½ cup chopped nuts (optional)

Beat eggs. Add honey, grated zucchini, vanilla, and oil. Mix well.

Add dry ingredients, mix well. Pour batter into well greased and floured loaf pans. Bake at 325 degrees for one hour or until done.

Pioneer Stew

My family likes this stew almost as much as my mom's traditional chili, and that's really saying something! I first posted this Family Favorite two years ago. (This updated picture shows that this time I made it with stewing beef instead of ground beef.)

Original post:
Not long ago, a former roommate of mine gave me a bean recipe* that I thought sounded fantastic. So I made it and it was! Note: The ground beef could easily be eliminated and it would still be a delicious dish.

Pioneer Stew

1 1/4 c. (1/2 pound) dry pinto or kidney beans (I used both) (or 3 or 4 cans of beans)
1/2 to 1 pound ground beef
1/2 c. finely diced green pepper
1/2 c. chopped onion
one 16 oz. can whole kernel corn with juice (I used frozen mixed vegetables instead)
one 16 oz can tomatoes with juice
1/2 tsp. chili powder
3/4 tsp. salt
1/2 c. shredded sharp cheddar cheese (I only had mild)

Cook the beans, using package directions (and/or my tips here).

In skillet, cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat.

Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes. After tasting, I always add more chili powder too, and even a bay leaf if the taste still isn't savory enough.

Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew, cook and stir until thickened and bubbly. Stir in cheese.

*Recipe attributed to a cookbook put out by the Kolob Springville Utah Stake Relief Society and Home Storage Committee - June 2004.

Cornbread

I first posted this recipe three years ago. It continues to be, not only a Family Favorite, but also a staple side dish--and very easy to whip up.

Original post:
The first time I remember tasting "someone else's" cornbread--at Marie Calendar's, as I recall--I thought it tasted like cake! It was much too sweet for my liking and turned to sticky paste in my mouth (like white bread does). Not long ago, my preschool-aged daughter tried her first cornbread that someone else had made, and she said the exact same thing, which I found ironic. I still prefer Mom's recipe above all others I have tasted, and especially love that it really tastes like it's made with cornmeal. This is the real deal--undoubtedly much the same as what our ancestors would have made back before the widespread use of white flour.

CORNBREAD

2 c. whole wheat flour
8 tsp. baking powder
1 1/2 tsp. salt
2 c. yellow cornmeal
1/4 c. honey
4 beaten eggs

2 c. milk
1/3 c. oil

Stir together first 3 ingredients, then add cornmeal. Add other ingredients and beat just until smooth. 
Pour into greased 9 x 13" pan.
Bake 20-25 minutes at 425 degrees, or until browned slightly. Serve with butter and honey.

Note: I used to let each person cut their own piece of cornbread in half and spread butter and honey inside it, but now--as shown in these pictures--I slather both on top of the whole hot pan-full at once.

Yet Another Favorite Product in 2013

Back in April I wrote about finally starting my transition to safer cosmetics. I started with mascara-- since that was what was bothering me--and am happy to report that I stayed pleased with it. And even though the container is smaller than what I'm used to, it lasted me five months! Additionally, for the first time in my life, I think, I used the mascara all up before having to throw it away. So even though it cost triple the amount I'm used to, it was worth it on a few different levels.

Recently, when I ordered another mascara I decided it was time to also make the switch with eye shadow. I loved it on first application! Mineral eye shadow is way better than whatever that other stuff is I've been using (in a palette by Cover Girl). I never knew! And you get so much more in these stackable containers than you get in those palettes--2 grams, in fact. So I shouldn't have to buy more eye shadow for quite a while.

Realizing that I only have to buy cosmetics a couple times a year helps me feel even better about making this transition to safer, albeit more expensive, cosmetics. It feels good to know that I'm helping myself be healthier from the outside in and not just from the inside out. :)

If you are curious how your cosmetics rate on the toxicity scale, be sure to go to EWG's Skin Deep Cosmetics website to find out. I loved discovering that I have options!

Teriyaki Chicken

This is an old recipe my mom has had a long time and it's still a classic. I was quite surprised when all the kids just loved it and kept asking for more! We ate it as a dish unto itself, but I think next time I'll serve it over rice, as it is perfectly fitted for it.

Teriyaki Chicken

Several skinless chicken breasts
18 oz. can pineapple with juice (or 1 fresh pineapple, sliced and cut)
2 Tb. cornstarch
1/4 c. vinegar
1/2 tsp. ginger
1/4 tsp. pepper
1/8 c. honey
1/2 c. soy sauce
1 clove garlic, minced

Mix all ingredients except chicken and pineapple--but including pineapple juice, if using canned pineapple.

Heat and stir until thickened. Pour over chicken breasts. Cook 30 minutes.

Turn, add pineapple. Baste and cook 30 minutes more.

Another Favorite Product of 2013

I'm still not being paid anything to recommend products to my readers (*hint, hint*), but I still feel the urge to share things with you that I love and that have helped my family live healthier.  OnGuard drops are one of them. These little brown "cough drops" are amazing! We've been using them for a while now, but not until this year have they become a product I try to make sure we never run out of.

OnGuard drops have everything I've always looked for in a throat/cough drop: deeply soothing to sore throats, truly effective against coughs, full of ingredients that boost the immune system, and no fully refined sugar. These babies are sweetened with organic evaporated cane juice and organic brown rice syrup, plus there are no artificial flavors or colors added. And with the OnGuard essential oil blend (probably my favorite oil) permeating each drop, they are wonderfully delicious. Plus, I honestly feel better while I'm sucking one--I can really feel those powerful antioxidants working.

My husband has used these during colds when he couldn't go to sleep at night because of persistent coughing. He found that if he would go to bed with an OnGuard drop in his mouth, his coughs were soothed and he could sleep all night. Trying this with other types of cough drops didn't work for him. As for sore throats, I don't want to use any other kind of drop anymore because these are the only ones that actually numb the pain and help me feel better.

One caveat, for those on a budget (like me): OnGuard drops are way more expensive than your traditional sugar cough drop (about 50 cents per drop). But they are also way more effective. I have instructed my children to tuck their drop into one cheek to help it last as long as possible, which they do, and it lasts at least half an hour--usually longer. My mom tried one the other day for the first time and it lasted her about three hours!

Yet another reason to love this amazing product. :)

(By the way, if you would like to try this or any other essential oil product, as a consultant I am happy to order it for you at the discounted price, you would just need to add on the cost of shipping.)

Cypress Essential Oil

A little over a year ago I had varicose vein surgery on one leg, which was a very good decision for me. It improved my symptoms markedly, not to mention the cosmetic aspects. Ever since that surgery, I have been using a drop or two of Cypress essential oil on both legs after my shower each night, diluted with some coconut oil in the palm of my hand. I still have a few, more minor, varicose veins in both legs, so I'm hoping to help them not get out of hand, if possible.

I knew that Cypress is good for varicose veins and I liked its smell, but I wasn't sure it was doing any good--ie, improving circulation--so I quit using it after a few months. A couple nights later I experienced an uncomfortable return of restless leg syndrome, which made it difficult to sleep. I couldn't figure out what the problem was or how to fix it that night. But the next night after my shower I suddenly realized it could have been the Cypress--or lack thereof. So I decided to rub some on my legs again and see if my night went any better. It did! I was honestly surprised. And delighted to realize that what I'd been using on faith for a few months was really doing what it was supposed to.

Interestingly enough, each month when menstruation arrives, I also feel the urge to apply Cypress to my abdomen and other areas that hurt during that time, such as my hips. This made sense to me, just from the perspective that it improves blood flow. But come to find out, Cypress is historically known as also being good for menstrual pain and flow, specifically. So I'll be sure to keep up my supply of this wonderful essential oil!

There are many other possible uses for Cypress, which can be found here. Like most essential oils, it has amazingly versatile properties, as it is antibacterial, anti-infectious, antimicrobial, mucolytic, astringent, diuretic, lymphatic, and antiseptic, among others. For further ideas (and testimonials), see this site for more information.

Crockpot Lentil Veggie Sausage Soup

When a friend shared this recipe from Kalyn's Kitchen on Facebook, I knew I had to try it out--and soon! And now I want to try it again. It was so very tasty and satisfying (and would be without the sausage, too).

Note: If you prefer stovetop over crockpot, those modifications can be found at the above link.

Crockpot Lentil Veggie Sausage Soup

Yield: about 6 servings (in a 3.5-Quart Crock-Pot Slow Cooker)

1/2 onion, diced very small
1 carrot, diced very small
2 large stalks celery, diced very small
1 T olive oil
1 T minced garlic
1 tsp. dried thyme
1 tsp. Spike seasoning (as this has a form of MSG in it, I used only half this amount and the soup still had plenty of flavor)
3 links pre-cooked sausage (I used Polish), diced in 1/4-1/2 inch pieces
1 can petite dice tomatoes with juice
6 c. chicken stock (or 4 cans chicken broth)
1/4 c. brown lentils
1/4 c. red lentils
salt and pepper to taste
1/4 c. long-grain brown rice
4 c. chopped fresh spinach (or kale)
2 Tb. balsamic vinegar (if you're out of this, as I was, here is the substitution I used--with raw sugar instead of refined)

Dice onion, carrot and celery. Heat olive oil in heavy frying pan, add veggies and saute until starting to soften, about 3-4 minutes. Add garlic, thyme, and Spike Seasoning and saute about 2 minutes more, then add veggies to crockpot.

Add diced chicken sausage, canned tomatoes, chicken stock, brown lentils, red lentils, and salt and pepper to crockpot and cook on high about 3 hours (or until brown lentils are soft and red lentils are starting to dissolve.)

Add brown rice and chopped spinach and cook about 1 hour more. Stir in balsamic vinegar and cook 15 minutes. Serve hot, with Parmesan cheese if desired.

Squash and Potato Gratin

As the garden season begins to wind down in most areas of the country, some of us are still looking for new squash recipes. I love squash of all types, but I have to have variety! And I understand that not everyone likes squash. Two of my kids don't, so I'm always looking for new ways of serving it. (I have this mommy quest of converting them eventually...) So when I came across this recipe on the Bountiful Baskets blog, I knew I had to give it a try. Verdict? Well, not everyone loved it, but everyone tried it, and it's definitely one I'll be making again. It's so full of flavor! With the basil, olive oil, and Parmesan cheese, it just shouts Italian.

Squash and Potato Gratin

2 medium yellow summer squash
1 pound red or russet potatoes
3 Tb. olive oil
8 oz. Monterrey Jack cheese (I used less by just sprinkling it over each layer until it seemed enough)
Salt and freshly ground black pepper
1/4 c. milk
1/3 c. freshly grated Parmesan cheese
1 tsp. dried basil

Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.

Slice squash and potatoes very, very thin. Place in bowl; toss with olive oil.

Place 1/3 of squash and potato slices into bottom of pan. Spread evenly.

Season with salt and pepper and half of cheese.

Repeat layering with 1/3 of veggies, seasoning with S&P, and sprinkling with cheese.

Finish gratin by layering final veggies on top and seasoning with S&P.

Pour milk over casserole, then top with Parmesan cheese.

Bake for 30 minutes covered, then uncover and finish baking for 15 minutes (or more, until veggies are tender and cheese is golden brown).

Baked Taco Dip

I tried this dish at a recipe exchange I attended and loved it so much! Then when I made it for my family, they loved it too. It's hearty, delicious, nutritious, and filling. 

Because we didn't have tortilla chips at the time, I broiled quesadillas in the oven (till they were browned and crispy--almost like chips) and omitted cheese in the recipe. Then I cut the quesadillas into triangles with a pizza cutter.

Baked Taco Dip

1 lb. ground beef (can omit altogether)
1 15 oz. can refried beans (or make your own)
1 small can diced chiles (or parboil fresh diced chiles--about 1/4 c.)
1 tsp. homemade taco seasoning mix
1 c. sour cream
1 c. frozen corn

Cook ground meat, add remaining ingredients, heat through.

Place in oven proof pan, top with 2 c. shredded cheese.

Heat until cheese is bubbly.

College Fitness and Health

With many students recently heading back to college, my thoughts are turned back to my college days and what a busy, stressful, fun time that was in my life. Included in that stress was trying to figure out how to stay fit and eat healthily with my limited time and resources.

Susan, a friend of mine, recently brought this website to my attention (found at http://www.thebestcolleges.org/the-best-regimen-for-college-fitness/), and I embed it here for others who may be struggling with the same college-time health questions. And really, these are great tips and reminders for all of us, no matter our age:

non-GMO Shopping Guidelines

This short video explains what to watch for in shopping for non-GMO foods:

Fancy Fan Potatoes

This old family recipe is a classic on my mother's side of the family. It's very easy to make and so delicious that even my potato-shy 5-year-old has been known to eat it without complaining. It looks fancy enough to be served to dinner guests, but easy enough to make for a regular family dinner (as the main coarse). Surprisingly, it is even good as leftovers!

Note: This recipe is vegetarian-friendly!

Originally posted here in March 2012.

FANCY FAN POTATOES

4 medium-sized potatoes
1/4 c. soft butter
1 Tb. dried parsley
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. dried dill seed or weed (I prefer the latter)
1/8 tsp. black pepper

Grease baking dish and wash potatoes.

Cut potatoes in 1/4" wide slices to within an inch from bottom. Place in greased dish.

Melt butter in small bowl, add spices; mix. Drizzle butter mixture over potatoes, making sure slices are slightly separated so mixture gets down inside.

Cover dish with foil and bake at 425 for about 45 minutes.

If you want potatoes a little extra crispy, remove foil and allow to bake for 10-15 minutes more.

Cream of Celery Soup

This is our favorite celery soup recipe. It's creamy and mellow with enough other stuff in it that my kids can't pinpoint the celery flavor, and so they like it. We're not huge fans of celery, but sometimes we get a head or two in our Bountiful Baskets and need to use it up. This is the perfect, satisfying, and wholesome way to do that!

Original recipe (which I modified) found at allrecipes.com.

Originally posted here in July 2012.

Cream of Celery Soup

3 cans chicken broth
2 heads celery, coarsely chopped
3 carrots, sliced thin
1/2 to 1 onion, chopped
1 c. flour  (I use whole wheat, even for soups)
1 Tb. salt
1/8 tsp. ground white pepper (or more, to taste)
2 c.+ milk
1 c. butter

Bring chicken broth to boil with celery, carrots, and onions. Cover, boil gently until vegetables are almost tender (about15 minutes).

In small saucepan, melt butter. Add salt and white pepper and gradually stir in flour. Cook and stir for a few minutes, till cooked completely. Gradually add milk and bring back to boil; stir until thickened to desired consistency. 

When veggies are almost tender, use immersion blender or regular blender to puree veggies in their juice. Then add flour and milk mixture to pureed vegetable mixture and return to boil. Stir well and season more to taste, if desired. Serve.

Gingerbread Cake

This is definitely a Family Favorite! We all absolutely love the delectable and comforting flavor of this cake. 

Vanilla Sauce is shown here, which is wonderful, but I think I even like Lemon Sauce better. Recipe comes from my Better Homes & Gardens Cookbook, p. 163, with the only modifications being changing the white flour for whole wheat and the refined sugar for raw sugar.

Gingerbread Cake
1 1/2 c. whole wheat flour
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter (or shortening)
1/4 c. raw sugar
1 egg
1/2 c. molasses

In bowl, stir together flour, cinnamon, ginger, baking powder, and baking soda. Set aside.

In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add raw sugar; beat until fluffy-ish.

Add egg and molasses; beat 1 minute.

Alternately add flour mixture and 1/2 c. water to butter mixture, beating on low speed after each addition until combined. Pour batter into greased pan. Can use round, square, or rectangular cake pan. I like to use my 9" x 12" pan.

Bake at 350 for 35 to 40 minutes or until wooden toothpick comes out clean. Cool for 30 minutes in pan on wire rack (is very crumbly while hot).

Sauces:

Vanilla Sauce (from p. 484)

1/2 c. raw sugar
1 Tb. cornstarch
1 c. boiling water
2 Tb. butter
1 tsp. vanilla paste or vanilla extract
dash salt

In medium saucepan stir together raw sugar and cornstarch. Slowly stir in water.

Cook over medium heat until mixture is gently boiling. Boil for 5 minutes; remove from heat.

Stir in butter, vanilla, and salt. Serve over gingerbread, etc. (Cover and chill leftovers for up to 3 days.)


Lemon Sauce (p. 483)

2/3 c. raw sugar
4 tsp. cornstarch
1/4 c. water
2 tsp. finely shredded lemon peel
1/4 c. lemon juice
2 beaten egg yolks
6 Tb. butter, cut up
1/4 c. half-and-half, light cream, or milk

In small saucepan, stir together raw sugar and cornstarch.

Stir in water, lemon peel, and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly.

Cook and stir for 1 minute more.

Remove from heat and gradually stir egg yolks into hot mixture. Return mixture to stove. Cook and stir for 2 minutes more.

Gradually stir in butter until melted. Stir in half-and-half (or milk). Serve warm. (Cover and chill leftovers for up to 3 days.)

Fiesta Veggie Quesadillas

I recently made these after quite a long while of forgetting about the recipe. I don't know how I forgot because these quesadillas are so delicious! And they are such a good way to use up extra garden squash. So I thought I would re-post this recipe with an update and pictures.

Written in December, 2010:

Last night I had some big, beautiful summer squashes I needed to use (thanks to my last Bountiful Basket), but wanted a new recipe. So I did a search online and ended up combining two recipes from allrecipes.com. The result was so delicious! And the color combination was beautiful, with all that yellow, red, and green. The different flavors complement each other very well, yet the recipe is versatile so you can make it how you like it and mix and match different vegetables. What a wonderful way to get your veggies!

Fiesta Veggie Quesadillas

1/2 c. chopped red bell pepper
1/2 c. chopped zucchini (I used extra summer squash, since I didn't have zucchini)
1/2 c. chopped yellow (summer) squash
1/2 c. chopped red onion (I used green onions instead)
1/2 c. chopped mushrooms (I didn't have these, though I wished I did)
1 Tb. olive oil
6 9-inch whole wheat tortillas
1 1/4 c. shredded cheese of choice
1/2 c. salsa
1 tsp. ground cumin
1/2 tsp. salt
1/4 c. chopped fresh cilantro

In a large nonstick pan, cook vegetables in olive oil until just tender.

Add cumin and salt; mix well.

Meanwhile, lightly grease cookie sheet.

When vegetables are tender and tortillas warm, make quesadillas as follows:

Sprinkle 1/4 c. of cheese evenly over a tortilla, and layer 3/4 c. of vegetable mixture over cheese. Sprinkle another 1/8 c. of cheese over vegetables. Top with a second tortilla. Fill cookie sheet with quesadillas and place in 350 degree oven until cheese is melted and tortillas are slightly browned. Note: A faster option is setting the oven on broil. But only do this if you can closely monitor them, as they brown in only a minute or two. Then flip them over so the other sides can brown.

Cut each quesadilla into triangles with a pizza cutter. Serve hot, with salsa, cilantro, etc, as desired.

Note: I was afraid this recipe wouldn't make enough for our family, but it was plenty, since I filled my husband's and my quesadillas quite full (but not our children's). I served the quesadillas with a green salad and a gelatin salad (made with the blackberries from our Bountiful Basket). Very satisfying!

Chicken Wild Rice Soup

This recipe (which I barely modified) came from my cousin, Brandi. I don't know where she got it, but it's absolutely delectable! Everyone but my pickiest eater LOVED it, and my 2 year-old kept wanting more. I perfectly understood how he felt... :)

Chicken Wild Rice Soup

1/2 c. butter
1 chopped onion
1/2 c. chopped celery
1/2 c. cubed carrots
1/2 lb. diced mushrooms (we had to omit these for the kids' sake, but I would love to use them)
1/2 c. bell pepper, chopped or cut in strips
3/4 c. whole wheat flour
6 c. chicken broth
2 c. cooked wild rice (brown rice would probably work great too)
1/2 tsp. salt
1/2 tsp. curry powder
1 lb. boneless skinless chicken breasts, cooked and cubed
1/2 tsp. mustard powder
1/2 tsp. dried/fresh parsley
1/2 tsp. black pepper
1 c. slivered almonds
3 Tb. dry sherry (or a non-alcoholic substitute--I used some white wine vinegar with a little raw sugar)
2 c. half-and-half (or whipping cream)

Melt butter in large saucepan over medium heat. Stir in onion, celery, and carrots and saute for 5 minutes.

Add mushrooms and bell pepper, saute for 2 more minutes.

Add flour and stir well.

Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to boil, reduce heat to low and let simmer.

Add rice, chicken, salt, curry, mustard, parsley, pepper, almonds, and sherry. Simmer for 1-2 hours. (I just let it cook as long as it took me to prepare the rest of dinner and set the table, etc, which was about an hour.)

Pour in half-and half 15-20 minutes before serving and allow to heat thoroughly without boiling.

Note: Stir frequently because everything sticks to the bottom of the pan!

The Power of Urban Farming

"This video will inspire and reengage your conviction that urban farming may indeed be THE most important social and environmental movement of our time." (link)

Here are the top 5 reasons why:

Homemade Spinach (or Chard) Dip

This is a very popular recipe, which I am re-posting here as a Family Favorite, even though it's not liked by all the kids. I recently discovered that it can also be made with fresh chard from the garden, in place of spinach, if desired.

In 2011 I wrote:

Like a lot of people, I love the spinach dip that is made with an envelope of Knorr vegetable soup mix. But a few weeks ago I wasn't surprised, in checking the ingredients, to find monosodium glutamate listed (and not at the end). So, last week I determined to find a recipe to make it from scratch and see how it turned out. It didn't taste exactly like the Knorr mix variety (though the inclusion of MSG I consider cheating; who knows what it really tastes like), but it was quite tasty and we enjoyed it on raw vegetables, tortilla chips, and crackers. (I found the recipe at vivianskvetch.blogspot.com and then made a few modifications.)

SPINACH DIP FROM SCRATCH

1 c. sour cream
10 oz. spinach
1 c. mayonnaise
1 clove garlic, minced or put through press
1/4 c. onion, finely chopped
1 c. red bell pepper, chopped
4 oz. water chestnuts, chopped
1/4 tsp. salt, or to taste (I thought it needed at least double this amount)
Freshly-ground pepper to taste
dill weed, to taste
garlic salt, to taste

If you are using fresh spinach, tear off stems (unless it's baby spinach, in which case you can get away with leaving the stems on). Wash and leave some of the water on. Cook until wilted--a couple of minutes on stovetop. If you're using frozen spinach, thaw. Either way, squeeze out excess water and chop. (If using chard, wash, dice, and cook till soft, then cool.)

Mix sour cream and mayonnaise together in bowl. Add garlic, onion, red pepper, water chestnuts, and spices and mix well. Blend spinach into mixture. Chill for a couple of hours.

If you are using a bread bowl, prepare it just before serving so bread won't get soggy. Slice the top off and cut or scoop out inside, leaving walls of reasonable thickness, at least an inch or so. Spoon dip into hollowed-out bread. Cut up leftover bread (from the top and inside) to use for dipping.

If you're not using a bread bowl, serve dip in ordinary bowl with your choice of raw veggies, crackers, tortilla chips, etc.

Lawn Watering

I am a product of the desert, so water is precious to me and never to be taken for granted. It's one of those things I'm constantly trying not to waste--and trying to teach my children not to. Like my grandfather before me, on road trips I always notice where the trees are grouped together across the desert landscape, because I know that indicates an ancient stream bed or spring. The two years I lived in the upper midwest, I never got tired of seeing all the vegetation, the many colors of miraculous green, or experiencing all the rainfall.

I love green lawns as much most people do, but as one who values water for its scarcity and wants to use it wisely for environmental as well as budgeting reasons, I cringe (and sometimes quietly seethe) at the waste I see nearly everywhere I go in my state. Please don't waste our most precious resource, regardless of where you live!

1. Don't water in the heat of the day! "On a hot, windy day, the amount of water that never reaches your grass can be substantial. To reduce loss to evaporation, water sometime between 4 A.M. and 9 A.M., when the air is still cool and the wind is usually at its calmest." (link) For those who live in particularly hot summer climates (I now fit into this category), the above time suggestion should be moved back a few hours to, say, 2 A.M. to 7 A.M, since it gets so hot so early.

2. Make sure your sprinklers are watering your actual lawn, not the driveway, sidewalk, etc. I know this can be difficult, particularly without an automatic sprinkling system, and I haven't been perfect at it either, but I know a lot of water is wasted when this isn't monitored.

3. Know how much water your soil can absorb during watering. This is so important! Twelve years ago, when my parents first moved to the hot desert, my mom learned from a local master gardener that the soil here can only absorb 7 minutes' worth of watering. So for lawns here, it is actually best to water a couple times a day, for 7 minutes at a time. Therefore, my parents' sprinkling system is set to water a couple times in the early morning, a couple hours apart. Find out what soil type you have and how much water it can absorb, then water accordingly. This article teaches you how to figure this out, if you can't consult with a master gardener in your area.

Here are a few more pointers I found interesting in my research:

• Grass that is overwatered will often exhibit some of the same symptoms as grass that needs water. If you notice the symptoms but the soil is damp, hold off on watering.

• While deep watering will help your grass become more drought resistant, watering enough to moisten the soil below the root zone is unnecessary and wasteful, as the grass won't be able to access moisture deeper than its roots.
  

• Particularly in climates that are mild and wet in winter, consider having a "sleeping lawn." The following statistics may be motivating (I found them quite shocking): "The average lawn size in the U.S. is about 1/5 of an acre, or a little less than 9,000 square feet, and it takes at least 624 gallons of water to apply 1 inch of water on 1,000 square feet of lawn. It thus takes a total of more than 67,000 gallons to apply 1 inch of water per week to an average lawn for three months during one summer. Even if you only halve that amount by allowing your lawn to go dormant, you're still conserving a tremendous amount of water--enough water to supply a family of three's drinking water requirements for 61 years." (link) !!!

Honey-Glazed Chicken Stir Fry with Cashews

I made this the other night for the first time in way too long and everyone loved it! It really hit the spot: just the right amount of tangy and sweet, and so satisfying. Note to vegetarians: I think it would also be delicious without the chicken.

(Found in my Better Homes & Gardens cookbook, p. 428. My modifications: substituting brown rice for white, and adding cashews.)

Another note: If you like your stir fry extra saucy, as I do, double the sauce portion of the recipe.

12 ounces skinless, boneless chicken breasts
2 Tb. honey
2 Tb. vinegar
2 Tb. orange juice
4 tsp. soy sauce
1 1/2 tsp. cornstarch
2 Tb. cooking oil
4 c. cut-up vegetables, such as broccoli, sweet pepper, onion and/or mushrooms
2 c. hot cooked brown rice
salted cashew halves

Cut chicken into bite-size chunks; set aside.

For sauce, in small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

Pour oil into wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetable from wok.

Add chicken; cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

Return cooked vegetable to wok. Cook and stir about 1 minute or until heated through. Serve over brown rice. Sprinkle cashews over top, if desired. (We love it this way!)

Creamy Bacon, Tomato, and Avocado Pasta Salad

W.O.W! My dad says this is the best pasta salad he's ever eaten. For me, it takes a very close second to my all-time favorite, Krissy Doodle's Noodles (man, do I need to update that pic...). This pasta salad has more of a dark, musky flavor, thanks to the bacon and avocados, but is perfectly lightened up by the lemon-dill dressing. 

I've had this salad on my to-do list all summer, ever since a friend posted it on Facebook. So when I finally had all the ingredients at one time, I took the plunge.

The credit for the amazingness of this salad goes to its inventor, foodie blogger of Life's Ambrosia. (The only modification I made was using whole wheat pasta instead of white.) This recipe will definitely be staying in my personal file!

Note: I love dill, so I thought the amount was perfect, but not everyone in my family agreed. I also would cut the amount of bacon in half next time, as it seemed a little overpowering to me, who am not used to a lot of bacon. I noticed in the comments that there are several other good ideas for modifications (such as using potatoes instead of pasta), so as with everything, modify this to your family's tastes. So many possibilities!


Creamy Bacon, Tomato, and Avocado Pasta Salad

Yield: 4 servings

6 slices bacon, chopped into one-inch pieces
1/2 pound dried rotini pasta (I used whole wheat)
1/2 c. mayonnaise
juice of 1 lemon (or about 2 Tb. lemon concentrate)
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. white pepper (didn't have on hand, for some reason, but it was still excellent without it)
1 tsp. dried dill weed
1 c. halved cherry tomatoes
1 avocado, pitted and sliced

Cook bacon until crisp. Transfer to paper towel-lined plate.

Cook pasta according to package directions. Strain. Run cold water over the top until pasta is cooled.

Whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into dressing (particularly avocados, so they don't turn brown). Toss to combine. Refrigerate for 30 minutes.

Serve.