Which ‘wich is Which?

10 Tea Sandwich Recipes We Love | Rivertea BlogRivertea Blog

On one of my recent urban nature walks, the reality of the “urban-ness” of my location hit me: signage for Baggin’s, a local sandwich shop. I was just smacked down with a brown bag craving. Ah! What was I to do? Go home and make a sandwich for lunch, I reckoned. Would it be as good as theirs? No, but I would make do. I had a whole wheat bread that was intended to be a braided challah. I ended up being lazy and stuck it in a loaf pan, though. It was not Kosher, as I decided to replace some of the oil with non-fat yogurt. I had pinched some of my mom’s chicken, so my brown bag was chipotle-ranch roast chicken (I used chipotle in adobo), a homemade garlic pickle, and home-pickled pepperoncini. I started to make potato chips, but went with the roasted chickpeas from the Caesar salad I just posted for the 4th.

How do you know God loves you? You keep craving a Baggin’s sandwich, and He sends someone to give you one. I was helping out a few folks, and like an angel, a Baggin’s delivery driver appeared.


Long story short, I was soon satisfied with turkey-avocado-bacon goodness. Baggin’s has several Tucson locations, so check the bag pic for their website, if you’re so inclined. Though I can’t have a ton, I love the cream cheese they put on many of their sandwiches. It makes them extra-yum. Even after my sand-stravaganza, I’m still on the lookout for a few good sandwich, spread, and toast recipes/ideas. So, I thought I would share this tea sand post I came across.

Hope you enjoy it, & I’ll see you soon!

My Way, No. 24

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— As mentioned last My Way post, I was going to try to get out and enjoy nature a bit more. So far, I’ve come across adorable quail, jackrabbits, and hummingbirds in my “travels.” The little baby quail are the cutest things ever. I’ve also seen a lot of small lizards with curly black-and-white striped tails (it seems the stripes are on the underside of the tail). As long as I don’t run into any rattlesnakes, I’m good, haha. Here’s a few shots for those of you not familiar with the Tucson, AZ scenery. The first one reminded me of the Leaning Tower, that’s why I snapped a pic:

— At some points in my life, I’ve wondered “Where are all of the caring, loving people at?” The person who wrote this article let me know that there is someone who cares. I need that sometimes. They cared enough to sit down and pen this piece — letting us all know we need to get back to the basics: World Forgets Importance of Caring for Others http://www.desmoinesregister.com/story/opinion/abetteriowa/2015/06/12/world-forgets-importance–caring–others/71125060/?from=global&sessionKey=&autologin=

— Mucho Adventures in Food: I got on a bit of a potato kick with potato chips, the Vegetable Kugel with Caramelized Leeks I posted at Passover, and shepherd’s pie.

I made the chips to continue testing out our new food processor. At the lowest slicing setting, they were nice for thicker-style chips. If I want really thin ones, I will use a mandolin. At that thickness, I like to let them dry out a bit before bake-frying or frying. I made the kugel heavy on the sweet potatoes, and it was delish. Sliced up, it is wonderful to freeze and re-heat for a quick meal. I haven’t made shepherd’s pie in years, but suddenly started craving it. It may be because I had ground beef, and that’s rare for me. It’s just one of those simple, comforting meals that bring good memories. I rarely whip up mashed white potatoes beyond the occasional Holiday meal, but I just felt like having them. I make mashed sweet potatoes all the time, though. WAY back in the day when I worked as a banquet chef, garlic-roasted mashed potatoes with lots of heavy cream and butter were one of our staple sides. That’s still my fave way to prepare them today. Unfortunately, my cream and butter portions now have to be limited, so I just opted to use non-fat milk. I also didn’t have all my normal veggie fixin’s and just used what was in the fridge at the time. It was still a wonderful, comforting meal.

As I did indeed have the ground beef, I decided to make the Chipotle Cheeseburger Flatbread Melts I posted here.

I’m so glad Kevin is Cooking! I almost didn’t take a pic because I was so hungry by the time this was finished. I didn’t even wait for the cheese to melt. The aforementioned blog’s pics look way better than mine, so make sure to check it out! I adjusted the recipe ingredients just a bit using what I had on hand. I also used the homemade farmhouse cheddar from this post, and homemade non-fat Greek-style yogurt (posted here). This was super quick and easy. I didn’t have pizza dough made, but I was making a batch of those hamburg buns I wrote about…so, I saved a bit of the dough for these flatbreads. I Misto’d a little oil in a cast iron pan, then the dough, and was good to go. Just a small portion was quite filling. Really hit the spot & will be making again for sure.

109 degrees in the shade calls for carrot-ginger pops with cilantro! I use whole veg/fruit juice from my blender, as I don’t have just a ‘juicing machine.’

Sale on mesquite flour at my food co-op (yay!) had me making caprese (with homemade mozz), then roasted corn and onion salsa ebelskivers. I just mixed everything in the batter vs. stuffing it in the center.

I found this recipe for a Mung Bean Salad, and it was delightful!

I really enjoyed the dressing. I need to make a big batch, as I think it could go on all sorts of things. It has maple, mustard, cumin, turmeric, coriander, cardamom, clove, nutmeg, cinnamon, and a few other ingredients. Very tasty! I didn’t use the exact measurements, I just eyeballed them. Sometimes I will measure things out, but it looked so good — I wanted to hurry it up. I added pistachios for a little crunch. I think this is a fab go-to recipe for lots of different occasions.

These scrumptious Gorgonzola Grilled Plums with Maple Syrup and Chiles I posted way back inspired me to cook up a version with what I had on hand: Grilled Apricots with Mascarpone, Basil, Pistachios, and Pomegranate Reduction.

I almost thought to use pignoli, but went with pistachios at the last minute. I seriously would have made this recipe just as it was written if I’d had the ingredients. I mixed the mascarpone with a bit of non-fat yogurt. Straight mascarpone would have been my choice if I could have it. It’s so fabulously delicious. I did have maple, but thought pom reduc “molasses” would be nice.

And, last food bit for today…bagel bites, using the New York-Style Bagel recipe. This is really one my best recipe finds in the past few years. It’s so darn quick (I use the food processor). My mom thinks she doesn’t like bagels, but she eats them if I shape them into a loaf or whatever, haha. Sometimes, you gotta be sneaky.

Veggie, Cinnamon Sugar, Everything, Blueberry, Jalapeño Cheddar, Cinnamon Raisin, Sesame, Stuffed Cinnamon Roll. Next time, I might make them smaller. They were really about “two bites.” I got on a cinnamon kick, too, this past week. Not real healthy or anything, but…cinnamon, salt, and fine home-ground sugar of your choice (or you can use packaged powdered sugar) on popcorn for cinnamon toast popcorn. Yums!

— I wanted to share this post on the value of grinding your own grains. It’s from the same blog the Memorial Day Hot Dog and Hamburger Buns recipe came from. You can really see from her post how much can be saved, as well as it being a healthy choice for your family. Purchasing a mill can be an investment, so this post will give you a good break down of what you can expect to get out of it. I tried looking up “best mills” to also post, but many of the articles were not unbiased viewpoints. There are several types to choose from, including stand mixer attachments, hand grinders, stand alone electric grinders, and blenders that also serve as mills. I think you just have to find the one that meets your needs and fits your budget.

— 3 Household Tips: 1) Put stainless steel dish scrubbies in the freezer after each use to prevent rust from forming (been doing this for years as a tip from my aunt, maybe everyone else already knows this…but, just in case you didn’t), 2) Super Glue around the bottom of your rugs to keep them from slipping. Vid: How to Keep Rugs on the Carpet from Moving , and 3) Attach small furniture slides to the bottom of kitchen counter appliances that are hard to get to, or that you need to move about on occasion. I did this to my mom’s coffee pot that sits in kind of a tight spot. She feels more comfortable sliding it out a bit when pouring in the water. The slides keep the counter from being scratched, as well as provide ease of movement.

— Wedding Style Saturday | My Wedding Nigeria.

If this is what they’re wearing for weddings in Nigeria, I wish the trend would come to the US! “My Wedding Nigeria presents valuable wedding guide to couples getting married to an African, in Africa and especially in Nigeria.” Awesome!

— Love this Boho hammock!
42 Stunning Bohemian Inspired Homes | izismile.com.

— Eats & Drinks: I’m sure many of you have made chana masala. I like this post as it gives a lot of terrific nutritional info. I made a soup version of chana last week:

Chana Masala | Garden Fresh Foodie.

What about some easy naan bread to go with it? Naan Bread | Great British Chefs.

Elevated Breakfast BLT | Baker by Nature. Avec smoked duck uncured bacon.

Vanilla Bundtlettes with Cashews and Pistachios | lisbeths.de. Recipe is in German.

Vegetarian Scotch Eggs | Lady Rhubarb. 2nd recipe. Traditional recipe with sausage is listed first.

How to Make Miso at Home | Renegade Health.

The Sherry Cobbler Cocktail | Kitchen Riffs. This blog always has the best stories! Check it out!

Have a fabulous day! ‘Til next time!

My Way, No. 21

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Wow! I am not a big fan of palm oil, as it’s not the healthiest thing for you…but, I hadn’t a clue as to some of the other problems associated with it. For one, “Human rights abuses continue to be reported: child labor, slavery and abuse of palm oil plantation workers (as in some of the workers are locked up at night so they can’t escape.)” Check out the entire post on Mrs. Green’s World website here: Palm Oil vs Rainforests (The Winner Might Surprise You).

—
This week, I had a chance to mingle at a Women Build Happy Hour hosted by Habitat for Humanity Tucson. The pink hard hat women got happy at La Cocina restaurant (one of my faves, perhaps I’ll post a few pics from there soon). Habitat’s National Women Build Week is May 4th – 9th if you would like to volunteer. Habitat has many locations, so you may try to locate one in your area (if you do not reside in Tucson). The builds are, of course, a great way to give and love others. Even if you do not own a home of your own, you can sow a seed of kindness helping families in your community. I know you will reap the benefits in many ways! Volunteering is great fun and provides opportunities for social connection, possibly building relationships along with the homes. Get the scoop here: Habitat for Humanity Tucson Women Build.

— Lots of food goodness updates this time, so I hope you can bear with me 🙂 . I made the Homemade Ketchup I posted (just slightly altered with what I hand on hand: I added onion powder & a bit of salt, used fresh tomatoes and tomato paste, and used the slow cooker). I decided to make a grainy honey mustard, as well.

I’ve found many commercial mustards can contain quite a bit of sodium. So, if you’re interested, here’s a simple homemade mustard recipe without added salt or sugar: Homemade Mustard Condiment Recipe | eatandgetmoving.wordpress.com.

I love the bulk herbs and spices at my local food co-op, so that’s where I purchased my mustard seeds. Great way to get just as much as you need, and your pantry will not become a home for orphaned 1-time-use flights of fancy, lol. I’ve read several bloggers saying they had a problem with that.

Speaking of my food co-op, Food Conspiracy…Spotted: These 2 & 3-tiered stainless food carrier tins and bamboo utensils. Fab & Functional.

Here’s that pic of the Moroccan Tofu w/ Apricots, Olives, & Almonds I wrote about in my last ‘Market‘ post (subbing kumquats for the apricots, pignoli for the almonds).

Served with quinoa, millet, and amaranth (cooked in stock). I added a little balsamic to the sauce and went for a real sweet & tart version (as suggested in the recipe). I didn’t have baked tofu, though, so I had to pan-sear it. A really simple, quick, and delish dish.

Quick, rolled up whole wheat puff pastry dough from this ‘My Way‘ post was a fast, friendly version, indeed. I actually kind of merged the 2 recipes from that post. I became distracted and did not follow the instructions as I should have, though. These things require a lot of concentration for me, lol. Anyway, I tested my less-than-perfect dough on a roasted garlic-black olive tapenade comb (I gave most of it to my mom). It broke in half as I was going to snap a pic. Not a good day, haha!

Even after a few blunders, I think this will work OK for a few recipes. Very flaky! It’s in the freezer for now. I cannot have a lot of butter, so I will have to use it sparingly.

2 Words: Pickled Jalapeños. What? Why have I not made these before? I pickle all sorts of things, but jalapeños were left to be dried or frozen. As I wanted to make the One-Pan Jalapeño Kale & Roasted Garlic Egg Scramble, I got on making a batch. I used vin, water, and just a pinch of something sweet for the pickling.

I’ve prepared this recipe at least 7 or 8 times now and love it. I made it with mozz and mushrooms w/ smoked salt the first couple of times. I am leaving out the cheese now (I need to eat it sparingly, like butter) and am adding a bit of green bell pepper along with the mushrooms. Don’t we all love one-pan dishes!

I think Chocolate Lovers will swoon over this recipe for Chocolate & Cherry Gemelli w/ Orange Creme Anglaise and Brandy-Soaked Cherries (also from the last ‘Market‘ post):

You could even try making your own chocolate or cherry pasta, if you are unable to find any in your area. I improvised a little and used dessert wine-spiked Noosa Honey Yogurt vs. anglaise. As you know, chocolate desserts are not my fave. What made this more acceptable to me was the finish of orange zest alongside the chocolate pasta. That did the trick for me. I also used cacao nibs and frozen cherries (instead of the white choc and dried cherries called for). This was very filling, so I could only eat about half of it in one sitting. Not a terribly terrific presentation, but here’s a pic (I’ll do better next time 🙂 ):

— This is a cute DIY idea, fabric spray painting a silhouette:
spraypaint a t-shirt | SMASHING SILHOUETTES | Pinterest.

This collage illustrates making the most of one piece by switching up the accessories. Great way to stretch your fashion budget dollars:
classy country | Classy vs. Country – polyvore | Clothing I Like | Pinterest.

But, who says you can’t be country and classy at the same time 😉 ?

— I meant to post this a while back and forgot. I found this post Self-Publish with Books from Blurb on the Lavender and Lovage website. Blurb is an independent publishing platform. Turn your hobby into a book! You can create and design a recipe book, craft book, story of your children’s lives, a novella…so many options. Great gift idea for Mother’s or Father’s Day.

— I love little succulents. They are all over the place in Arizona and pretty easy to maintain for most people (though, I did manage to send a few in my office to the sweet by-and-by. I took a vaca for a few days, and they had departed by the time I returned). These copper caps are far more adorable than the generic terra-cotta pots many come in:
MY DIY | Copper Cap Succulent Holder | I SPY DIY.

— Today’s fab recipes:

Prabha’s Cooking: Cashew Pakoda/Pakora. (Besan flour is gram/dried chickpea flour).

Toddler Friendly Recipes the Whole Family Can Enjoy | musthavemom.com.

Chipotle Cheeseburger Flatbread Melts | keviniscooking.com.

Take your pick: Vegetarian Starter Recipes | Great British Chefs.

Whiskey, Caramel, Marshmallow, and Bacon Bark | endlesssimmer.com.

Negronez Cocktail w/ Campari Ice Cubes | 10th Kitchen.

See you next time!

My Way, No. 18

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

 

— I changed the view on my blog template. It no longer scrolls forever. It will show several posts, then opt to show older posts. This will make it easier to see the footer (where you can search by category or topic). If the footer is not immediately apparent, click on the arrow at the bottom right of the screen. I also added a tag cloud. For any new readers (hi! 🙂  ), I will just restate that the blog menu is hidden. It can be unveiled by clicking the 3 lines in the top right-hand corner of the screen. I am going to try adding a few more pic links to these ‘My Way’ posts, so they may be a bit longer.

— Some Adventures in Food to catch you up on….I tried a few of the recipes from my Healthy Work Lunches post. Going with a SW theme, I made use of corn, chickpeas, and black beans for 2 meals: Chunky Corn & Black Bean Falafel and Vegetarian Tortilla Soup (both from the blog post with 29 recipes). I love the joke on the falafel post: What did the sick chickpea say to the doctor? I falafel, lol! For the falafel, I pretty much stuck to the prescribed recipe and used my homemade non-fat yogurt (whey drained) for a dipping sauce. I did give them a Misto of oil, but the recipe indicates they will bake up crunchy without it. I let them cook a little longer than the allotted time. I took a few for lunch, and they were quite delish without reheating them.

 

I found the Tortilla Soup recipe with several others under the Moroccan Soup with Kale and Chickpeas (check the link from the 29 recipes post). I replaced the chiles with chipotle in adobo (I had it on hand), chickpeas for hominy, used a combo of tomato paste and fresh tomatoes (blanched & shocked, skin removed), and added corn. I will have to grab some hominy the next time I see it — yums! This recipe gave me an opportunity to try making queso fresco with skim milk. It’s not as rich as a whole milk version, but I am enjoying it (and my body can tolerate it). I followed the guidelines from my Thrifty Ideas for Home Cheese Making post. I’ve only had tortilla soups with cheddar in the past. I made corn tortillas last weekend in my batch cooking, so I just pulled them out of the freezer, sliced them up, then baked them off. For an on-the-go meal, I layered the toppings in a canning jar. I’m weird and do not like my food to touch before it’s supposed to, lol, so I put parchment paper between the layers:

 

Also from the link with 29 recipes, I made some chocolate-orange energy bites:

 

These were more like a sweet treat for me, versus something to give me energy. I took cues from the recipes for Chocolate Peanut Butter No Bake Energy Bites and the Chocolate Tahini Oat Bites. If I remember correctly, this is what I put in them: Oats (toasted whole & ground), ground flax, ground chia, powdered chocolate, toasted coconut, cooked sweet potato puree, raisins (chopped & pureed), chopped candied orange peel (still have some left from Christmas!), orange zest, vanilla extract, some kind of sweetener, and salt. I coated a few with ground almonds. This was slightly random, and I was just trying things out. I blended the sweet potato with some of the raisins, the vanilla, and powdered chocolate, then combined it with the dry ingredients. The sweet potato puree tasted just like chocolate pudding. I do not care for chocolate pudding, but it was fab with the rest of the mix. I love the combo of chocolate with orange. Next time, I would like to try a chocolate-nut/seed butter concoction. I am thinking the Spicy Carrot & Hummus Sandwich from that link is next!

From the link with 90 work recipes, I made the easy & delish Tuna Salad Lettuce Wraps with Capers and Tomatoes (with a homemade Italian-style dressing) and the Chicken & Rice Salad with Ginger-Sesame Dressing (subbing tinned salmon for chicken). I would like to keep a bottle of the Ginger-Sesame in the fridge. I altered it a bit by making a blended sauce with: whole lime (instead of just the juice), Sriracha, mustard, a touch of maple, and replaced some of the olive oil with water. I can see putting this on all sorts of things!

 

I made a few gingerbread Hamantaschen using the Purim recipe from last week. It was not vegan, as I replaced the coconut oil with egg yolks and some of the maple with honey. I used orange zest vs. lemon and just added gingerbread flavors (ginger, cinnamon, nutmeg, cloves, molasses). I took a shortcut and rolled the dough into a log. I popped it in the freezer, then just sliced it into rounds the next day. I was concerned about the fillings leaking out, so I pinched them up a bit more than usual. So, the shapes were kind of “meh” to me, but I did what I could. Fillings were pomegranate-chia seeds & sweet non-fat yogurt cheese. Great with a vanilla rooibos chai I had:

 

Thinking ahead for St. Patrick’s, I also baked another batch of whole wheat muffins. I made them green for the occasion, and they were not attractive at all. But, they satisfied my craving for a savory bit of bread. I took a pic, but it was very dark. I will try to post a pic if I make another batch. I made them using the same method as the Toasted Sesame Mango-Mandarin, using buttermilk for milk, avocado for oil, steamed kale and parsley (pureed), chopped scallions, and topped with pepitas. I wanted to use spinach at first, but only had kale. They were yummy, but you have to be the kind of person who really likes greens. They hit the spot for me.

— Enough about food (for a few seconds, anyway 😉  )! So, after cooking all that up, it’s time to run the dishwasher 🙂  . I rarely run the dishwasher, but my mom said it should be run every so often. I’m not sure if that’s just a myth??? I had a commercial rinse agent (from my mom’s friend), and the last of it is gone. I thought I could probably just use vinegar (it seems vinegar, baking soda, and salt have host of uses), but I found this important post: Natural Dishwasher Rinse Aid. You can indeed use vinegar, but this link gives a little warning about how to do it properly (without ruining the dishwasher parts).

— I just love some of the up-cycled suitcase tables from my 30 Creative Ways to Reuse Old Things post. Here’s another cute idea: DIY Suitcase shelf | DIY + Crafts | Pinterest | Mai Spy. 

 

Wouldn’t this be a pretty centerpiece, silver or gold branches with candles: Dekoration | freshideen.com.

 

— Awww…Rare Russian Bear Cub Abandoned In Box Outside Circus.

— This photo series mental health project did indeed move me. A picture does say 1000 words. Very touching: http://colorlines.com/archives/2015/02/this_people_of_color_and_mental_illness_project_will_move_you.html

— Great tutorial on using Fray Check for No-Sew Projects: No-Sew Scalloped Shorts DIY | candimandi.typepad.com.

 

— While looking at the Fritaffles post, I saw a kitchen tool called a ‘supoon’ mentioned. I looked it up, and it’s pretty neat-o. The handle design sits the spoon off the counter (pic’d with ‘clongs’): Dreamfarm Supoon and Clongs | opensky.com.

 

— Today’s Featured Food & Bev: After making Hot & Sour Soup and Eggplant in Garlic Sauce a couple of weeks ago, I also decided to make Sweet & Sour Tofu adapted from this recipe: Sweet and Sour Chicken. Fabulous!

 

Not really a recipe, but love this presentation for dragon fruit: Dazzling Dragon Fruit | cookingontheweekends.com. 

 

Broccolini Benedict w/ Meyer Lemon Hollandaise | feastingathome.com.

 

Cherry Bakewell Cupcakes | sweet2eatbaking.com.

 

Mini Mimosa Bar | theglamouroushousewife.com. (Has a video.)

 

Moroccan-Style Tofu with Apricots, Almonds, and Olives | vegkitchen.com.

 

Beer-Candied Bacon | tideandthyme.com.

 

Lemon Lime Loaf | theendlessmeal.com.

 

Take care, & I’ll see you next time!

My Way, No. 14

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— It’s been a homemade condiment week! I love to look at recipes for homemade condiments, but I usually end up making them with the ingredients I have on hand. I did go ahead and make mirin as I posted about last week. I’ve yet to use it on anything, but I am sure I will re-make the sesame seed tofu (and hopefully salmon, as the recipe originally called for). I didn’t boil the entire mixture, I just added my syrup to my sake:

The great thing about making mirin is that you can enjoy the leftover sake when you’re done! After having those awesome Sriracha Garlic Knux at Maker House, I set about making a whole wheat version. I merged ingredients and concepts from about 4 or 5 pizza dough recipes. Perhaps I will post my actual recipe at some point, but I would like to test it out a few more times. In the meantime, I thought I would link you to a Homemade Lacto-Fermented Sriracha recipe. I just found this and have never thought to do a lacto-ferm version. Anyway, I added parm & garlic to the dough, then basted it with a Siracha-Extra Virgin-Garlic Oil, and finished with a little parm, smoked sea salt, and red pepper flakes. I would have loved butter, but my body has been averse to it (and I was trying to keep it a bit healthier). I was pushing it with the cheese, but it was a small amount per roll. One recipe I gleaned from said a bit of smoked salt can give pizza dough a ‘brick-oven’ appeal, so I thought, ‘why not try it?’ I didn’t have smoked salt, though, so I had to smoke the sea salt I had in the pantry. Maker House had a nice thick ranch they served with them, but I just dipped them in a little extra of the Sriracha Oil. It was a great accompaniment to the Spinach, Red Lentil, and Sweet Potato Curry I made again this week:

I decided to make an individual portion this time, but the pan is almost like 2 servings (with bread) because it’s so filling. Again, I added a little kale and had to improv the curry ingredients. Really a quick and delish dish! More condiment making for Game Day: BBQ Sauce. Yay for my 2nd fave football team winning the Bowl (the first, of course, being the Giants)! After preparing the tofu Fajita Salad with Chipotle Ranch Dressing, I had a bit of the chipotle in adobo leftover. So, I thought BBQ was in order. I made a “kitchen sink” BBQ with just about anything I could get my hands on, adjusting and tasting as I went. I especially love fresh or dried fruits in BBQ sauce. I added a little orange zest to the Sicilian Roasted Potatoes (with a mix of Yukons, Reds, and Sweet Potatoes) this past week and loved it…so, I thought I would add a bit to the BBQ. I cooked the sauce stove top this time, but I love the slow cooker for a big batch. The BBQ went on roasted garbanzos and these BBQ Garbanzo and Brown Rice Tacos with Dried Figs, Pistachios, and Raisins:

Finished with more orange zest. I made the corn tortillas with a press and baked some for ‘hard shells.’ I Misto the baked ones and use a mold so they stay open. It was tricky getting the taco to stand up for the pic, lol. I also cut a few of the soft ones for chips. I made some plain (served with lacto-ferm salsa verde) and brushed BBQ on a few. I Misto’d them, then baked them off in cast iron pans. I cook the plain ones on only one side, but I prefer to cook the seasoned ones on both:

— If you are renting and want to create a bit of personalized style, check out this link on Decorating Ideas for Renters. And, love this link for 15 Shower Curtain Projects, including using a painter’s drop cloth and turning any curtain into a shower curtain.

— I love vintage-style full aprons. There’s no reason why you can’t look stylish while dicing potatoes! I think you could easily make one similar to this black and white damask apron with just iron-on fabric tape (if you do not machine sew, like myself). I have a friend who cleared out her closet and only has clothing that is black, white, or black and white. She said this was an attempt at simplifying her life. She doesn’t have to concern herself with the items matching or not, haha. Even though black is not my color (on top, anyway), I admit to using the black-and-white-clothing-simplification method all the time now. If you have procrastinated and haven’t planned your outfits for the week…just grab something black and white. It goes from cas to business to formal very easily.

— Baby Chicks Have Left-Right Number Bias Like Humans.

— A few mental health articles that touched me this past week: http://www.nj.com/politics/index.ssf/2015/01/nj_assembly_acts_to_let_teens_seek_mental_health_t.html, http://montreal.ctvnews.ca/sloppy-word-selection-feeds-mental-health-stigma-expert-1.2206217, and http://globalnews.ca/news/1797926/watch-coffee-shop-in-north-vancouver-offers-employment-and-hope-to-people-with-mental-illness/.

— I adore this picture:

Click on the pic or this link to take you to: Dr. Kathleen Young: Treating Trauma in Tucson | Mindful Monday.

— As always, I like to include a few tantalizing recipes that have come my way: Root Veggie Crisps in a Crispy Pancake Bowl (looks fun!), Roasted Makhana, Cheesy Greek Swirls, Mussels, Bacon, and Brie Tartlets, Cold Busting Coconut Gummies (cute & healthy!), Beef and Blue Cheese Risotto. I had a nice 1/2 iced tea & 1/2 lemonade with Bourbon for Game Day, so I thought I would look for other tea cocktails: Chamomile Honey Whiskey Cocktail. 15 Easy and Low Calorie Healthy Fruit Desserts.

Have a wonderful day, and I’ll see you next time!

My Way, No. 12

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— I was extremely busy this past week and could not find the time to blog. So, I will try to let you know some of the things I’ve been up to. But, before we get into all of that, I wanted to express my deepest appreciation to the late Martin Luther King, Jr. and his family. I, like so many others, would have never had the opportunities that have come my way without them. I believe MLK’s legacy has been felt across all of the nations. So, today, we honor that legacy. It encourages one to stand up for what one believes in. Common men and women have sometimes had as great an impact on society as royalty and world leaders (if not greater, in some instances, perhaps).

— From the Arizona Jewish Post, I thought this was a very thoughtful MLK, Jr. Day article.

— You know I love food and often write up all sorts of food-related tidbits on this blog. On this MLK, Jr. Day, I thought it would be cool to showcase a few chefs and recipes from the US and Britain (as you know, I adore British culture & food). Speaking of Britain, have you ever seen the television show Chef? I do not recall when it ran because many times we (the US) receive British programming much later than the original air dates. Perhaps it was from the 90’s…it was such a fab and funny show. I’m sure it’s in some sort of digital format, so check it out if you get the chance.

Avocado Tacos & Brown Butter Roasted Tomato Pasta by Latrice Fowler, African-American Chefs Shine in Atlanta, Black America Cooks, The Top Black Chefs Around the World, 3 Black Vegan Chefs You Should Know. From Britain: Mustard, Bacon, and Caramelised Onion Scones & Pea, Courgette, and Parmesan Rosti w/ Tangy Tomato Dressing by Ainsley Harriot, Spicy Curry Carrot Chutney by Jo Wesley and Avril Rogers, Pancetta Wrapped Scallops w/ Quince and Pear by Patrick Williams, Chai-Spiced Ginger and Date Tea Loaf by Kimberley Wilson, Pumpkin and Sunflower Seeds Savoury Biscuits by Enwezor, Lamb, Yam, and Butternut Squash Soup by Lenny Henry, Nice and Spicy Thai Chicken Salad (Larb Gai) & Vegetarian Nut Roast Pie w/ Cranberries by Lorraine Pascale, Citrus and Pomegranate Salad w/ Chili Honey Dressing & Lime and Cranberry Bread and Butter Pudding by Levi Roots.

— Also from Britain: Is the Media Industry Sufficiently Diverse?

— Have you ever been under a time crunch and forced to go to places and do things you would rather not? That’s how last week was for me. Sometimes, my whereabouts/locations can make things difficult. I managed to make the Minimalist Entryway Organizer I wrote about. Instead of bungee cords and a wood frame, I went for a solid wood plaque and elastic. I attached the elastic with a staple gun and drilled a hole in the back for hanging. Such a practical idea for your keys, glasses, etc.:

Also, I’m making a shelf, so I stained a cedar board (after power sanding) with a mixture of coffee and black tea (as I wrote about in my post on The Many Uses of Food Powders). I used soybean oil for finishing, but I’m sure you could use any fixed drying oil (like linseed, hemp, walnut, or sunflower). Super easy and inexpensive. The lighting wasn’t great, so I do not think the pic (before and after) does it justice. It’s a rich caramel color — turned out beautifully:

— I had to pick up a few items for my mom and snapped a couple of cute DIY craft pics:

These DIY’s were made by the store staff. The ‘button letter’ would be totally fun in a child’s room. Or, if you have a more eclectic decor, you could probably make it work in any setting (possibly changing up the color scheme). First initials for couples would be a neat idea.

— What have I been eating this past week? Well, I made a few more of the Detox Drinks with a repeat of the Grapefruit-Cado. I forgot to mention that anytime the recipes call for juice, I use whole fruit. It was such a busy week that I didn’t get a chance to make granola bars. Luckily, I found some organic store-bought ones that were wickedly reduced in price. SQUEAL DEAL! They saved me! I always like to carry some sort of snack bar with me when I go out (so I don’t grab at the nearest candy protein bar in a vending machine, haha). And, I had a couple for snacks in place of my (of late) usual nuts, figs, oatmeal & honey, or za’atar roasted chickpeas. I’ve found the chickpeas curb my cravings for sweets (as you know, I have a sweet tooth). I did have time to whip up a quick cream of roasted garlic and white asparagus soup (with olive oil roux & skim milk, finished with a little extra-virgin and chiles):

And, the Sicilian Roasted Potatoes I made for Christmas have made an appearance 4 or 5 times now. Perhaps I will take a pic soon. I’ve started using a mix of baby Yukons and sweet potatoes. Really quite delicious. As I had a lot of running around to do, I made a batch of egg sandwich fillers. I reheat them in the oven or on the stove, but I suppose you could use the micro (not too long, they might get rubbery). I just used leftover veggies and cooked them in oval rings to fit my homemade bagels. I start them on the stove top and then give them a hit under the broiler:

1) Spinach, Red Bell, White Asparagus, Garlic 2) Kale, Black Olive, Red Onion 3) Broccoli, Feta, Chile (just a little bit of cheese, and my body seemed to handle it OK) 4) Marinated & Grilled Artichokes, Capers, Tomatoes.
Other than that, I began to have a few heavier meals starting with a yummy hamburger (on a bagel, of course 😉 ) and a side of healthy Brussels and smashed baby Yukons bubble and squeak.

— I love to collect tea tins, so I was excited when my fave step-uncle brought me back this Burapa Bird’s Nest Beverage from his trip to Malaysia:

— I was inspired by this Pitaya Breakfast Bowl to purchase dragon fruit for the first time. Wonderful! I consumed some raw and threw the rest in the freezer for smoothies:

— Remember the DIY Silk Scarf Kaftan I posted? Well, here’s a DIY Kimono Cape along the same lines. While running errands for my mom, I saw someone with a gorgeous kimono fabric. You can make this piece with just a couple of scarves, needle & thread, though. Also, make sure to check out the link from this blog post on how to dye shoes.

— From organization to DIY suds: 8 Laundry Room Hacks, Tips, and Ideas.

Take care! See you next time!

A Tale of Two Pasta Sauces

Just an update on my post about pasta sauces. I kind of took bits and pieces from some of the recipes I listed. FYI, I stated in that post to check out my updated blogroll. I updated the menu page, but, dash it all, I forgot to update it in the footer. So, I fixed it. Also, no biggie…but, I updated my Pomegranate Brunch post to include a couple of ingredients I left out. It wasn’t too long after the initial posting, though.

I decided on a rustic type of theme for this occasion, as I didn’t want it too formal. I don’t know how I forgot my fave white clam sauce on my other post, but it was a contender. As I mulled over the recipes, though, my mom indirectly made my decision for me. She had bacon! So, I pinched a few rashers from her. I finally found out what rasher means from the Traditional Scottish Recipe blog I posted. Please check its page on US/UK Cooking Terms if you need assistance translating language for ingredients, utensils, methods, and oven temperatures, or measurements conversions. I often read recipes from the UK, so it has made things much easier for me. So, the bacon…when I saw it, all of a sudden I started craving bacon and egg pasta. I don’t remember the last time I even made it. When the craving wouldn’t go away, I set about making a healthier version of my traditional recipe. That’s also what led me to my last minute 2nd pasta dish. I wanted a prep with a few more veggies to balance out the bacon. Technically, I wouldn’t say that it really had a ‘sauce,’ though…more like a ‘dressing,’ I think.

For the bacon and egg pasta, I went with a creamy avocado base inspired by the Creamy Avocado Pasta recipe I posted. I gave it a little extra veggie boost by blending it with some kale, and seasoned it with garlic, and s&p. Such an easy idea. I had to stop myself from eating it so it could actually go onto the pasta. I sautéed the pasta with beaten eggs, added the sauce, chopped bacon, and used nutritional yeast to replace my usual gobs of cheese. Finished with a bit more bacon and raw red onion. I would like to do a BLT pasta similarly. I felt this was a great healthier alternative, and more importantly…I didn’t feel like I was sacrificing flavor.

The Purple Sprouting Broccoli (with anchovies!) recipe I posted reminded me of how much I love simple drizzlings of extra virgin olive oil to flavor my pasta dishes. Along with sautéed garlic, chile, and orange zest, it made for a nice, light contrast to the avocado. I used a few veggies I had on hand and that was it! The pumpkin pastas from that post gave me the idea to use roasted sweet potatoes. I must be one of the only people I know who doesn’t care for pumpkin pie. Our family always had sweet potato pie for Holidays. When I finally tasted a pumpkin pie, it was not for me. I avoided anything with pumpkin in it for a long time after that, but I’ve now found I like pumpkin cheesecake and quick breads.

I also made a cast iron skillet apple pie for the evening with just a crust for the top. Alas, I didn’t take a pic. I’ve always used my mom’s recipe because it’s my fave. It’s not exact because she doesn’t have one written down. I had to watch her a couple of times to get the gist of it. I just made the one crust because it’s easier (and it saves a few cals). But, if you’re going to make a double crust, you might take a look at how to keep the bottom crust from being soggy here: How to Avoid Soggy Bottoms (about pies, not baby diapers 😉 ).

Have a great weekend!