Tag Archives: Recipe

Apricot Rosemary Bars & Post Whole 30 Living

The end of Whole 30 has come & go and I’m able to eat whatever I’d like.  If I want chocolate, I can.  If I want dairy, I can.  If I want to continue eating Whole 30 style, I can.  After reading about my limitations during November, you might think I would wholeheartedly forgo what I did in those 30 days.  But, I have found a different kind of freedom and my tummy (and more) actually has made it quite clear what should not go in it.

I think the hardest part for me is the anxiety about eating food that might be less than optimal for me.  I have gained not only a leaner body, but the best energy level I’ve ever known.  I even got to a place where I wasn’t even tempted to eat sugar, drink a mocha, or have a pastry.  I have come to recognize where my pitfalls are along the way (sugar is huge).  I feel like I’ve found food salvation.  A freedom to eat to nourish, sustain & enjoy without partaking in what might be viewed as “extras.”  And I truly would love for everyone I love to give it a try, because I think it will not only tell them a bit about their physical body, but mental & spiritual body as well.

Where do I stand at this point in life.  I haven’t felt any better than I did during Whole 30 and the days following.  When I added gluten, dairy, sugar or corn back into my body (even in small amounts) it didn’t leave me with a great, healthful, energetic feeling.  Dairy hit my stomach with gurgles.  Gluten has done some other stuff, along with inflammation throughout.  While sugar is a big one.  Just the littlest amount made me sick.  However, being a couple of weeks off of the challenge, I have had a bit more sugar than I would have liked to put in.  I’ve realized that although I had a sugar upset in the first couple weeks (post Whole 30), it would go away if I continued to feed my body sugar.  My body would get use to the upset; however, a host of other problems occurred that had gone away when I wasn’t partaking in sugars.

What I’ve discovered so far is I’m pretty sure I’m going to eliminate gluten from our household, along with most grains (gluten and non); as well as, limit sugar intake.  (Sidenote: I’ve also noted the rise of behavioral episodes in my girls when they have had refined sugars & gluten in their system) I like what these posts have to say about living out a balanced life.  I’ve hit a place in my life where I actually don’t feel like I’m missing out by not having a mocha, or gluten-filled goodness.  I have also realized that I’m excited about balancing out the sweets I make, and the challenge I get to embrace by transferring all my baking & cooking knowledge to this new food eating thing.  So, if I can share one of my first baked goods creations with you, I’m certain you’ll be surprised that this does not fit in the ‘bleh’ gluten-free, sugar-free, grain-free category.

Here are my Apricot Rosemary Bars. I spotted them in the book Baked Explorations.  I knew that I would need to change it up quite a bit.  And let it be known that I’m not willing to compromise taste, or make something that was once texturally appealing is now very ‘bleh.’  I am also fine with using butter.  If I can sub in another form of healthy fat, then I will.  But when a recipe would benefit from the buttery goodness found in “butter,” then you’ll find it here.  But…I will still keep my recipes with gluten and non on this blog, because they are apart of my journey.  And you will receive no scorn from me if you check out some of my other goodies from last year–Merry Christmas!

P.S. Today is my nephew Lucas’ birthday.  I still remember seeing him just a week old, while Tayers was 6 weeks.  He was a little pipsqueak, but so very precious.  His parents were overcome with joy as their anticipation was finally revealed.  Seems fitting as he was born just two days before Christmas.  Happy Birthday sweet Lucas!

A Year Ago: Gingerbread Man Pancakes & Swedish Tea Ring (Vetekrans)

Rosemary Squares (printable recipe)

This recipe is inspired from Baked Explorations by Matt Lewis and Renato Poliafito.  I have revamped quite a bit from the original; however, the spirit of the original is still fully in this recipe.  I used Honeyville Blanched Almond flour.  I also used California dried apricots and not the typical, sweeter ones you find, which are a product of Turkey.  Opt out of the product of Turkey and find the California ones, which are a bit more tart and a beautiful, bright orange (Trader Joes carries them).  Also, I don’t have a dilemma in using real butter; yet, I chose to do half coconut oil & butter.  Another fat option for the shortbread might be olive oil.  If you are wanting to make this without the egg yolk–it would be fine.

For the rosemary shortbread dough:

6 tablespoons unsalted butter, cubed, chilled
6 Tb coconut oil
1/3 cup + 2 Tb (70g) raw clover honey
1/2 teaspoon salt
1 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons finely chopped fresh rosemary
3 cups (250g) almond flour
1 egg yolk

For the apricot filling:

2 cups (8 ounces, 230g) California dried apricots (not from Turkey)
1 1/2 cups (375ml) water
3 tablespoons (60g) honey
pinch of salt

For the crumb topping:

1 cup (85g) almond flour
1 Tb raw clover honey
1/3 cup (40g) pecans chopped
pinch of salt
2 tablespoons unsalted butter, cubed, chilled

Directions:

1. Preheat oven to 350.  Line a 9-inch (23cm) square pan with parchment paper, leaving an overhang on two sides of the pan.

2. Make the rosemary dough by creaming the butter & coconut oil for about 1 minute, or until it’s fluffy & creamy.  Add the egg yolk and mix just till combined. Add the salt, vanilla, lemon zest, and rosemary, then add the 3 cups almond flour, mixing until the dough is smooth and all the ingredients combined.  The dough will be more sticky, but not wet.

3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan. Spreading it evenly with a rubber spatula.  (if you want to refrigerate for 30 minutes you can; however, I did not and it was fine.)

(No need to wash the mixer bowl; you can use it as is for the crumb topping in step #7.)

4. Bake the rosemary shortbread for 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.

5. Make the apricot filling by combining the apricots, water, honey, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree in a food processor until smooth.

6. Make the crumb topping by mixing together the 1 cup (85g) almond flour, honey, pecans, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.

7. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping and bake for 25 minutes, until the topping is browned.

8. Remove from oven and let bars cool completely in pan.

To slice, lift the bars out of the pan by grasping the edges of the parchment paper. Slice into squares.

Satisfaction & Lemon Ricotta Muffins

We’ve been busy, but that seems like a typical December response. Our oldest began her special little school this past week. It seemed harder for me than her. I’m amazed by her growth. This little girl is showing signs of improvement with every week, which makes me excited with anticipation to see it all unfold.

As I see life twirling around with what seems longer lines and crowded parking lots, I’ve been reminded to breathe and bring in my family to bunker down. Each night we light our Advent candle, read a small portion of Scripture, say a prayer of thanksgiving and see which girl gets to blow out the candle to conclude one more day.  I’m so thankful that I’m able to be in a season of seeing each day as a gift these days.  When I look back on the summer, walking in some of the darkest days I’ve known to see God’s grace & faithfulness on the other end.  And now here I am in the season of Advent to welcome in the coming of not only Jesus’ birth, but the reminder that he will again bring hope.

So remind me of this moment friends…when I begin to worry about whether V will move beyond her current developmental delays, about my health or my families’, or anything else under the sun (you can fill in your own blank here), that there lies a hope, which I find in this Advent season.  I think King David puts it well:

I will be fully satisfied as with the richest of foods;
with singing lips my mouth will praise you.

On my bed I remember you;
I think of you through the watches of the night.
Because you are my help,
I sing in the shadow of your wings.

I cling to you;
your right hand upholds me.

Here’s to some satisfaction with yummy muffins.  I have yet to make anything with gluten for a while, so these are from this summer.  However, I think they are fitting for any season, especially a Saturday morning cozy with your loved ones.  Where are you finding satisfaction or sharing that these days?

A Year Ago: Intensely Chocolate Cake & Cranberry-Orange Crostata

Lemon Ricotta Muffins (printable recipe)

This recipe is adapted very slightly from Giada De Laurentis.

Ingredients:

2 cups unbleached flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 Tb lemon zest
1 cup whole-milk ricotta cheese
1 large egg
1 Tb fresh lemon juice
1/2 tsp almond extract
1/3 cup thinly sliced almonds

raw sugar for sprinkling
Directions:  Preheat oven to 350.  Line a 12 cup muffin tin with papers.  In a medium bowl, add flour, baking powder, baking soda, & salt, whisk together.

In a large bowl, (or bowl of an electric mixer) using an electric mixer, beat the sugar, butter & lemon zest until light & fluffy (2 minutes).  Beat in the ricotta.  Then, beat in the egg, lemon juice, & almond extract until just combined.  Slowly add the dry ingredients and stir till just combined (the batter will be thick).

Scoop the batter evenly among the 12 lined muffin cups.  Sprinkle with thinly sliced almonds & some raw sugar on top of muffins.  Bake until the muffins just become pale golden on top, about 20 minutes (it will smell amazing).  Cool slightly.  Serve warm or at room temperature.

Whole 30: Day 30 & Key Lime Pie Kamillebars

Well friends, today is day 30 of my 30 day challenge.  It is officially over at 12:01 am, but I will avoid any temptation of getting out of bed for a glass of wine.  These 30 days have been quite remarkable, in the physical yes, but even more in the emotional, mental & spiritual realm.  It’s interesting when I tell people about this challenge, because there have been typical responses.

  1. Eyes pop out of their head
  2. They realize their eyes popped out and try to compose their facial expression to a more subdued look.
  3. Nodding of the head (as in I cannot believe you are doing this to yourself).
  4. The response, “Wow, you must have a lot of willpower,”
  5. Or my other favorite response, “That’s amazing (but I wonder if they really think I’m nuts), but I couldn’t live without…FILL IN THE BLANK!”

As for willpower.  I guess if you asked my mom about me being a girl, if I had a strong will, she’d say yes.  If you asked Ben the same, he’d probably agree.  However, I think willpower is more about seeing the potential for something good and setting on the course to achieve it.  It’s making choices everyday because you see the end goal.  I make choices now as a mother to discipline my girls, in order for them to know of life’s consequences and how to have enough “willpower” to say no when faced with life’s bigger dilemmas (you know the ones that have catastrophic effects).

When I looked at myself in the mirror even three years ago, I didn’t see someone who was healthy or someone I wanted to be.  But when you hit a place in health decline, whether that’s being overweight, chronic health issues, lethargic, etc, you can easily get so trapped and wonder, “How did I get here?  And how do I get out?”  This goes for any challenge in life, it just happens to be nutrition & exercise for me.  And specifically, this 30 day challenge was a challenge; considering I love to bake and my shelves are overflowing with cookbooks.  Yet, when I see myself now compared to the girl who walked into Jogo August 4th for a basecamp fitness introduction (ached for days), I remind myself of her.  I see that girl and think, “that’s willpower, to get up at 5:30am to come workout, completely out of shape and all because she wanted better in life.”

Who would’ve thunk it?  Certainly not me, but I’m SO VERY THANKFUL for it.  In fact, it’s amazing how alive your taste buds are when you take away sugar for 30 days.  Dates are simply ethereal (and a bit dangerous) and figuring out how to make my own Larabars were even more so.  I first had a Key Lime Pie Larabar during the challenge, and I could have sworn there was cream cheese in it.  The ingredients simply said: dates, cashews, almonds, key lime concentrate.  I set out to do what any rational person would do…figure out how to make my own.  And they’re good, really good!  But, I’m warning you right now to only save a couple and share the rest, because 1. you’ll be sure to make friends that way and 2. you’re body will thank you later.

Key Lime Pie Kamillebars (printable recipe)

I have made these twice.  The first time they turned out better than the second time, merely because the nuts didn’t get finely chopped in the food processor.  I realized that the first round I used dates from Trader Joes, which were more dry.  I think more dried dates work better in this recipe.  While the second time I had these wonderful, soft dates from Costco.  Due to the dates being quite soft, they pureed before allowing all the nuts to puree.  So the pureed dates caused everything to stick without chopping.

Ingredients:

16 ounces dates (weight is based on dates with pits still in)

2 cups/225 grams raw cashews

1 1/8 cup/165 grams raw almonds

1 cup/80 grams unsweetened shredded coconut

1/2 tsp pure lime oil

3-4 key limes, juice OR juice of 2 limes (the kind you find at the grocery store)

Directions: Place cashews, almonds, coconut, & pitted dates into the bowl of a food processor.  Process until the nuts are almost pureed, just not into a nut butter.  You may want to pulse a couple times.  Once the the nuts & dates are chopped well, add the lime juice & oil and pulse to combine.  You will want the mixture to be a bit sticky.  Taste to see if you need to add more lime juice.

Put in a 9×9 square pan, patting down evenly.  You can slice fairly soon after.  I cut mine into small squares; rather, than the traditional bar.  If left out they will dry a bit.  So cover them if you want to retain some moisture.

Meaty Spaghetti Sauce on Spaghetti Squash

One of my favorite meals growing up was spaghetti.  And I can see why my mom made it fairly often.  It was quick, relatively easy and no one complained.  Sometimes when money was tight, she might buy that really horrible powdered spaghetti sauce mix (I believe it’s in between the taco seasoning and biscuits & gravy powdered mixes).  Talk about disappointment.  You walk into the kitchen to find noodles boiling in water, spaghetti sauce on another burner and soon it would dinner paradise.  Only to realize that my mom was trying to use chopped up olives & mushrooms to mask the taste of astronaut spaghetti sauce.

To give my mom credit, she did make a killer lasagna (thanks mom).  And she wasn’t a ‘horrible’ cook or anything, it’s just that I may have branched out a bit more (does anyone else find it interesting that spices were a novelty in the 80s home?).  Well, this Spaghetti Meat Sauce is good.  And when I say meat sauce, I mean, MEAT SAUCE.  I’m not talking about skimpy amounts of beef where the ratio between tomato sauce & meat is more like a “flavored” meat sauce.  I’m not talking about Ragu.  I’m talking about meat being the main ingredient.  At the end of this meal you won’t find yourself saying, “Where’s the beef?”  The 80s is gone my friends, so retire your lemon pepper, Lawry’s Seasoned Salt, dressing in a bottle for Iceburg lettuce salad (in case you still have it in your cupboard).  Enjoy the first time ever–picture tutorial!

Clean Spaghetti Squash pricked with a fork all over–ready for destination oven.

 

Cooked for an hour in the oven at 350. Sliced in half, remove the seeds, and scrap with a fork to produce "noodles."

 

Meet the carrots, no need to peel.

 

Yes blurry, but do you see my fingers curved inward–do this!

 

Using the curved fingers to hold the carrot (above pic) and holding the knife with the other hand. Thinly slice off a side, turn it over to slice another. Until all sides are sliced.

Until it looks similar to a Lincoln Log.

 

Now cut them into four smaller logs, like so.

 

Get them lined up, ready for a small dice.

They should look something like this, but no one will judge if they're not.

 

Oh those cute little diced carrots.

 

Celery. Start the cut here and keep rocking it to get more julienne-like cuts. Then small dice.

Meet Mr. Onion who will only make you cry.

 

Once again, pay attention to finger positioning to avoid chopping your finger off. Cut off the top portion, not the scraggly root portion.

After slicing it in half and keeping the root intact. Put one hand on top.

 

With the edge of the chef knife, begin to make a slice at the bottom of the onion. Use your hand on top to help it through if need be.

As you can see, I've created three slices, which will give me four layers. And notice the knife has not come in contact with the root.

 

Here's a front shot of the sliced onion, now for the vertical slices.

Vertical slices. Use the tip of your chef knife to do this.

 

 

Now it's time to cut it into a small dice.

 

I poured about 2 Tb olive oil in my dutch oven over medium heat. After heated a bit, I added the mirepoix.

Skipped a couple steps, but do you blame me–I was hungry.

Dinner is served.

A Year Ago: Roasting a Chicken or Cleaning the Carpet

Meat Sauce with Spaghetti Squash (printable recipe)

I’m a big fan of meat sauce, not so much meatballs, but give me meat sauce and I’m a happy woman.  However, I rarely make it for my family, because of the pasta noodles.  This is a perfect little compromise in my book and my girls don’t care anyway, because they’ll eat just the meat sauce (my kind of girls).

Ingredients:

1 spaghetti squash

2 Tb extra virgin olive oil
1 medium yellow onion, small dice
2 carrots, small dice
1 celery stick, small dice
1 tsp sea salt
2 cloves garlic, finely diced
2 Tb tomato paste
3 sun-dried tomatoes, chopped up small (not oil packed)
1 lb grass-fed hamburger beef
1 lb pastured pork sausage (no flavoring, but you could if you want)
2 cans (14 oz ea) diced tomatoes
2 (more) Tb tomato paste
2 tsp dried oregano
1 bay leaf
salt & pepper to taste

Directions: Preheat oven to 350.  Once it’s heated, place a sheet of aluminum foil on the middle rack and place your cleaned spaghetti squash on top.  Bake for 1 hour.

Mirepoix: There are two types of mirepoix’s.  The one I’m using is the traditional mirepoix, which is simply a mixture of diced carrots, onions, & celery.  I am choosing extra virgin olive oil instead of butter to cook it.  Do a small dice on each of the vegetables.  Add the olive oil to your heavy duty pot and turn heat to medium.  Give it a minute to heat up, then add the vegetables.  Stirring and avoid burning or adding color at all to your onions.  After it’s been cooking for 1 minute or so, add the salt.  Stir and cook for an additional 4 minutes, or till the onions are soft.

Add the finely diced garlic to the mirepoix and stir constantly for 30 seconds.  Now add the first round of 2 Tb tomato paste.  Mix completely with the mirepoix and cook for 1 minute.  Add the chopped up sun dried tomatoes.  Stir an additional 20 seconds.  Now add both meats.  Stir the mirepoix/tomato mixture all into the meats, until thoroughly incorporated.  Stir occasionally to evenly cook the meat.  Once the meat is mostly cooked (small to little traces of pink left), add the diced tomatoes and stir around.  Turn the heat to low/simmer.

Add the bay leaf.  Place the oregano in your hand and grind it up in your hand to release the oils in it.  Now add it to the pot.  Add the remainder 2 Tb tomato paste & stir around. Cover and allow to simmer for anywhere between 20 minutes to 1 hour.  If you have it on simmer for longer than 30 minutes, check on it periodically and stir.  Season with salt & pepper before serving.

Your squash should be able to be sliced without any give.  Scoop out the seeds.  Get a medium bowl ready.  With a fork, scrap the squash and you will begin to see it turn into miniature spaghetti “noodles.”  Put the spaghetti squash into the bowl.  Serve the squash and top with your meat sauce.

Serves: 8-10

Thankful with Sweet Potato Goodness (& so much more)

The words that penetrated my soul the most, “my sons were hungry and the only thing I could give them was water.” This was part of a guest speaker’s story. She was a small Honduran woman, measuring a mere 4 feet and 9 inches, but she made up for it with tremendous heart & conviction. Her name, Danubia Orellana Lopez, and she is apart of the Agros village of Brisas del Volcan.

Danubia was the speaker at the Agros International fundraiser dinner Ben and I attended at the end of October.  It seemed fitting that we attended just days before we plunged into doing this 30 day challenge.  Agros is an amazing organization, who seeks to empower people in Central America & Mexico through micro loans to purchase land.  Many of these people, like Danubia, lived in the slums and had to wake up at 2:30 am to walk 2 hours to get to the farm (to which she & her husband worked for someone else), work an 18 hour day and only get paid $.40 a day.  She recalls the times when payday arrived and the owner of the land wasn’t there to pay her & her husband.  Those were the days when all she could offer her children was water to fill their bellies.  She also recalled a time at the age of 14, when her mother only had 3 eggs to feed the 14 kids….I am truly blessed.

I can’t imagine that world.  To feel absolutely defenseless and unable to give your children a basic necessity.  Agros seeks to extend both physical means to these people who are willing to work REALLY hard to till their land; but, also give them emotional/spiritual means.  They come in to teach the people how to cultivate the land, how to educate themselves, how to make financial deals, etc.  What Agros does, is tell these people like Danubia, that if they are willing to want something more, then they can have it.  More importantly, what Agros does & says to them, “You are worth it!  You have value!”

Danubia spoke of telling her mother that she wanted to be a nurse when she grew up.  Her mother said, “Danubia, people like us don’t dream, because our hearts just get broken.”  After Agros came in to empower Danubia, her family & community, she and other women worked together to make the men realize that they are just as important & valuable as them.  And you know what, after the women worked just as hard, the men realized that these women, their women, had dignity & value.

When I think about what Evangitality means–this is it.  This is the global representation of it.  It’s finding value, dignity & worth in each individual, because they are created in God’s image.  It’s empowering them by giving them a hand up, and not a hand out.  It’s not entitlement, because there are many people who choose to stay in slums so they can keep their TV or refrigerator.  Instead, it’s for the people who want something more, who want to dream.  Life without dreams isn’t a life worth living, and Danubia knew this.

Walking back to the hotel that night, I told Ben, “You know, the poor in America aren’t that poor.  They still get assistance.  They’re not putting their children to bed without food.”  It has made me more thankful than ever.  And that’s why I give thanks before my meals.  I thank God that I have more than enough to fill my family’s bellies.  So when I’ve been cranky during this 3o day challenge, or hear people whining about, “Oh, I ONLY get meat, vegetables, limited fruit & nuts, and eggs,” I’m reminded of Danubia’s words, “my sons were hungry and the only thing I could give them was water.”  Oh how I have nothing to complain about, and everything to give thanks about.

I’m thankful for simple meals too.  So simple it seems almost too good to be true.

A Year Ago: Brown Sugar Cupcakes with Sea Salted Caramel Frosting &   Oatmeal Carmelitas

Cinnamon Sweet Potato Goodness (printable recipe)

This is for one sweet potato, but you could easily increase the amount and play with the ingredients.  If you’re not a cinnamon fan, sub some nutmeg (but go easy on it) or add some smoked paprika.

Ingredients:

1 sweet potato

1 tsp coconut oil

dash sea salt

2 Tb pecans

sprinkle cinnamon

Directions: Bake a sweet potato on 350 for 30 minutes or so (check a source, I’m that person who pops it in and doesn’t worry about it).  Do this the day before if you’re having it for breakfast.  Remove the skin and cut up the sweet potato into chunks.

Heat up coconut oil in a skillet on medium heat.  Add the sweet potato & salt.  Stir around letting it get a bit golden, about 3 minutes.  Add some chopped pecans & a sprinkling of cinnamon.  Cook for an additional 1 minute or so.  Serve and enjoy!

Roasted Chicken

This morning marks the beginning of week three of Lean & Green Challenge (via Jogo Crossfit Gym).  I must report that the lady writing on Paleo day two is quite different from the one writing in front of the computer today.  There are some areas that are still the same.  For instance, walking into the grocery store and seeing the lovely pastry bat it’s eyelashes at me is a bit tempting.  However, what’s most noticeable is my overall health.  It’s not just physical energy, but mental energy.  So when you hear that phrase, “you are what you eat;” well, I think there’s something to it.  My mental state seems to be at its peak.  I don’t want to attribute it all to how I’m eating, but I truly believe what I’m putting in is making a difference to thinking more clearly.

It’s interesting when you think of the various methods people deal with stress & anxiety.  There are those that I know who attempt to drown out the noises by numbing the pain with drugs.  I’ve always thought, “well, at least I don’t do that,” but there is something to be said about what I have used to numb the pain.  I never thought I used food as a “way out,” but on Saturday, it seemed like the advise I had given my friend of being mindful, drinking some tea, etc, didn’t cut it.  As I’ve briefly mentioned before here, we’ve dealt with various difficulties with our oldest.  In front of her, there are many obstacles (in terms of developmental delays) most of which, she has no idea; however, as her mama, I’m fully aware of them.  On Saturday we received a letter from a visit we had with a genetic researcher/doctor.  It didn’t leave me with warm fuzzies either, but more of that pit feeling.  You know the pit.  It appears to be an unconquerable wall standing in front of you, and if you look at this way, then that’s what it will be.

It was in that moment, as my stomach turned with that unwelcome old friend “anxiety,” that I wanted a mocha, or something sweet to deal with that moment.  But alas, I knew it was my will versus the wall, and I wasn’t going to let it conquer me.  It didn’t and I found that my soul needed time to be creative.  To let out tears of the unknown, talk with God about it, paint (something I haven’t done in a while) and create, and I found my soul (and stomach) was the better for it.  I’m learning a lot about myself (and my jeans have also noticed–in a good way).  One of those things is my renewed love of cooking, while baking takes a backseat.  This roasted chicken is one of them.  It will definitely earn you a couple of “ooos” & “awws” in the kitchen, while not taking much time standing in the kitchen.  Again, thanks for reading and sharing with me in this journey.  I’m certain that I’m not the only one with that unconquerable wall staring at me, but I’m certain you too can conquer it.

 

A Year Ago: Traditions

Roasted Chicken (printable recipe)

I love roasted chicken, because it appears that you’ve been slaving in the kitchen much longer than you actually did.  Plus, take the carcass and turn it into chicken broth.

Ingredients:

1 whole chicken
sea salt
freshly ground pepper
bundle of fresh thyme
coconut oil
3 strips quality bacon

Directions:
Preheat oven to 425.  Have ready a dutch oven.  Take your chicken and remove all the insides, clip any nails still attached and rinse with cool water.  Pat dry the outside & inside of the bird.  Be generous in sprinkling salt inside the cavity of the bird, along with ground pepper.  Rub coconut oil on the outside of the bird on the breasts, along with under the breast skin.  Sprinkle salt & pepper under the breast skin & on top of the breast.

Put the bundle of thyme inside the cavity.  Place your whole bird in the dutch oven.  By using a dutch oven, you will not have to deal with trussing the chicken.  Take the wings and tuck them behind the back of the chicken.  Now with a pair of kitchen shears, snip an opening on the fat portion near the birds downside (butt) on both sides, in order to tuck the drumstick ends through the holes (consult picture).


Place the three strips of bacon across the breast and put into the oven, cook for 20-25 minutes.  After 20-25 minutes, remove the bacon and turn down the heat to 350.  Baste the chicken.  Cook for an additional 25-35 minutes, or until a meat thermometer registers 165 (poke it between the drumstick & breast).

Once it hits 165, remove from oven.  If you want to make gravy using the drippings go ahead.  Serve it up & enjoy.  Be sure to use the carcass for some great stock.

Paleo Week 2: Harvest Salad

I told myself that I would not have any obligation to post everyday during this 30 day challenge, and I’m glad about it.  I went to a conference this past weekend (Friday & Saturday) in Seattle.  I was pleasantly surprised, because my expectations were very low.  I went prepared, while carrying around my little strawberry tote bag everywhere, which was loaded with Paleo supplies (celery sticks, nuts, apple slices, hazelnut butter, etc).  I also discovered that club soda is not nearly as awful when your taste buds have been devoid of sugar.  In fact, the soda water was AMAZING!

It also must be said that I still miss chocolate, red wine, and ice cream doesn’t sound too bad.  However, despite those non-L&G foods, I think I could see making this as part of our lifestyle.  Not necessarily 100%, but in the high percentages.  I will let you know about next week, because I’m told that come third week–your body feels better than good.  The downside to the challenge during this second week is how my performance at the gym has been low.  When running–my legs feel like lead.  When lifting–my arms feel like noodles.  I’m hoping week three will be better than good.

This salad is probably my go to salad.  My friend Jessica fell in love with it that she went out to get the ingredients that day.  And you can easily make it Paleo by nixing the blue cheese (just make sure the cranberries don’t have sugar with them).

A Year Ago: Roasting Pumpkin

Harvest Salad (printable recipe)

Ingredients:

Head of lettuce (romaine, red leaf, green leaf), washed, dried, & torn into bite sized pieces

1 apple (Gala, Fuji, Honeycrisp, whatever you want–just not Red Delicious)

1/2 cup toasted walnuts or pecans, chopped

1/2 cup crumbled blue cheese, Roquefort

1/2 cup dried cranberries

Vinaigrette:

1/2 cup olive oil

1/4 cup balsamic vinegar

2 Tb mustard (regular or dijon)

1 tsp dried basil (crunch it in your hands to release the oils)

Directions:  Pretty straightforward, put the washed/torn lettuce into a big bowl.  Sprinkle the nuts, dried cranberries, & blue cheese on the lettuce.

In a bowl or glass measuring cup, add extra virgin olive oil & balsamic vinegar.  Add the mustard and whisk together.  It should start to combine.  Add the basil.  No need to pour all of it on the salad, but start small and mix to combine.  If you need a bit more, then add it:)

Cookies & Tea with Orange Cardamom Cookies

Being a semi-food blogger, it isn’t uncommon that I’m typically creating new recipes, while neglecting some of my older ones.  Today I’m making cookies for college Freshmen with the theme being, “Tea & Cookies.”  I knew the perfect cookie should be tried & true, which is my Orange Cardamom Cookies.  And just in case you think otherwise, here’s a little video from a year ago with my sweet Veronica helping me make them.

[youtube=http://www.youtube.com/watch?v=GFiPD0rRRjk]

Sour Cream Apple Crumble Bars

I will continue to love Autumn more than any season, and I don’t think it will ever leave, to which I’m grateful.  The vibrant colors alone rap my heartstrings (doesn’t take much).  And nothing says Fall quite like the wafting aroma of cinnamon, nutmeg, ginger & cloves.  Puddle jumping never seemed so invigorating.  Then, there’s the visit to the pumpkin patch or apple orchards, while bundled up in “sweater weather” with the crisp air and crunch of the leaves with each step.  Oh Autumn, can you stay like this well into late November?  Autumn seems to call out, “come inside, bundle up, sip some cider by the fire, and be.”

 

 

How they smile for the picture

 

With the busyness of summer feeling a bit nomadic, Autumn let’s us know that it’s okay to be sedentary, to regroup and develop a game plan (fitting that football is in the Fall) of where you’re going next.  I’m reminded of traditions being rekindled or brand new ones beginning.  I know our family has been like running one 800 meter to the next without a time to catch our breath, much less time to ‘know’ one another.  This season reminds me of how I can make room for the new college student who has moved to town as well; but, it reminds me that if my family is on a constant chase without any reprieve, then it’s pointless.

I rarely make dessert specifically to be eaten after dinner, but sometimes having dessert planned with dinner when you’re not having guests over can be…well, special.  And I think making a dessert for my family, unannounced communicates that I think they’re pretty darn special.  These Sour Cream Apple Crumble Bars are perfect for that.  Plus, they taste better the next day.  So, you don’t have to be in the kitchen making dinner & dessert all for the same meal.  They’re wonderful, and these little gems are sure to procure you praise for at least a couple of days (reason enough to make them).  I would love to hear what you do to usher in Autumn!

A Year Ago: Rarely for the Planned

Sour Cream Apple Crumble Bars (printable recipe)

This recipe is adapted from The Good Cookie cookbook.  It reminds me of an apple pie baked from Dutch Mothers in Lynden, WA, but without having to deal with the rolling & chilling that comes from making a pie crust.  The key is to let it cool to get the best overall taste.


Crust:

1 1/3 cups unbleached flour
1/3 cup unrefined evaporated cane juice
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla extract

Apple Filling:

1 pound Jonamac apples; peeled, cored, & sliced into 1/2 inch slices
2 tsp freshly squeezed lemon juice
2 Tb apple juice or cider
2 tsp cornstarch
2 Tb brandy
4 Tb unsalted butter
1/2 cup rapadura sugar

Topping:

1 cup unbleached flour
1/4 cup unrefined sugar (evaporated cane juice)
1/3 cup rapadura sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted

Sour Cream Mixture:

1 large egg
1/2 cup sour cream
1/2 tsp ground cinnamon
1/4 tsp salt

Directions:

Make the crust: In a food processor, add the flour, sugar, & salt, combine 30 seconds.  Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, pulse 6-8 times.  In a small bowl, combine the egg yolk, cold water & vanilla.  Then, with the food processor running, add the liquid and combine for 15-20 seconds.  Dump the dough into a 9-inch square pan and pat it down evenly with your hands.  Bake in preheated oven of 350 for 20 to 25 minutes.  Remove to a wire rack to cool.

Make Apple Filling: In a medium bowl, combine the peeled/cored/sliced apples, lemon juice, cornstarch, brandy, & apple juice.  Toss it around and set aside.
Melt the butter in a large skillet over medium-high heat.  Once the butter is melted, add the sugar to cook.  Stirring constantly until there are no more lumps.  Add the apple mixture and bring to a boil.  Cook for 5 minutes, or till the apples are soft on the outside but still slightly crunchy inside.  Empty contents into a bowl and allow to cool completely.

Make the topping: In a small bowl, whisk together the flour, sugars, cinnamon & salt.  Add the melted butter and mix with a fork, stirring until the dry ingredients are all moistened.  Set aside.

Make the Sour Cream Mixture: In a small bowl, whisk the egg until well blended.  Add the sour cream, cinnamon & salt to the whisked egg and whisk till combined.

Assembling the bars: Take the sour cream mixture and combine it with the apple filling.  Stir well and spread evenly on the baked crust.  Sprinkle the topping evenly over the sour cream apple mixture.  Bake for 35 to 40 minutes, until golden brown around the edges and set.  Cool the bars completely before serving.  You can dive right in if you’d like; however, they taste so much better when they’re completely cooled.

The Family Meal (Roasted Tomato & Red Pepper Soup)

There is so much research showing how important it is to eat together for meals.  I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day.  Granted, I don’t have teenagers or any after school sports during this stage of life.  However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together).   I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?”  Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).”  But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.

I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings.  Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it).  If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps.  And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.

Tomatoes.  They’re still abounding here in western WA and you don’t want to pass them up.  My girls love tomatoes, as do I, and we all love a good tomato soup.  Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?).  So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies).  Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong.  Not all tomato soups are created equal (I was right about the Campbell’s brand).  This tomato soup is fairly straightforward & easy.  You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it.  You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you.  Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)

One Year Ago: Day One & Two of Culinary Intensive Course

Roasted Tomato & Red Pepper Soup (printable recipe)

Please don’t be afraid of salt here.  Salt is like the focus button on a camera, it is there to enhance the flavor.  A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially.  Use however, much water you think you need to create the consistency, which suits your fancy.

3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt

2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil

Directions:
Preheat oven to 400.  Line rimmed baking sheet with parchment paper.  Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray.  Quarter the red bell pepper & place on sheet as well.  Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar.  Roast for an hour.

Transfer everything, even the oil, to a food processor.  Process until smooth (45 seconds to 1 minute).  Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp.  Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you.  I used 1 cup of water.  Then, added a little bit more sugar & salt to make the tomato flavor pop.  Heat on the stove top.  Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.