My Way, No. 33

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

— Hope you all had a wonderful Thanksgiving! My mind is already on Chanukah & Christmas. Last year, it took me awhile to get into the spirit. I have decided to go with re&upcycled neutral-colored decorations for both this year. Wood, tans, creams, beiges, burlap, and gold. I’m starting to think about edible gifts for friends and parties, but for me, All I want for Christmas is my 2 Beanie Boos. Have you seen the Beanies with the big eyes? They are so adorable. I bought one as a gift, but they have a penguin and pink owl that I’m just in love with.

I started to feel like I was coming down with something last Tuesday night. I made sure to drink plenty of water, took some Vit C, and got as much extra rest as I could. I felt fine Wednesday morning, but started to feel sluggish again by the afternoon. Out for a walk that day, I saw a sign on a car that read, ‘Say No.’ I have no idea what it was about for the driver, but I decided it was good advice — say ‘no’ to anything telling me to overextend myself (cooking and preparing for the Holiday). The point of this year’s menu was to be “less stress,” as I said. So, I prepared as much as I could, but when my body told me “no more”…I listened. I hit the hay very early and by Thursday, I was bright and chipper — ready to tackle French bread and more. I’m glad I paid attention to the Tips on Managing the Holiday Blues. It would have been unrealistic of me to think I could keep going at full speed (when my body was signaling for me to stop). I have kept going in the past and paid for it…dearly.

— The meal turned out fine, and I was able to make the kale salad the day ahead. I have been enjoying Waldorf salads since then, though. I recall the first time I had one (somewhere around middle school, I think), it was prepared by a family friend’s daughter. I thought ewww, apples and grapes in salad??? Salad is lettuce and tomatoes! Lol. But, I was made a believer, and it’s still one of my fave salad preps. More Adventures in Food to tell you about today: pre-Holiday, I made a vegetarian version of this Easy Make-Ahead Breakfast Casserole.

I didn’t actually make it ahead, but it was still a wonderful treat. I needed a smaller to-go snack, had a couple of bread ends left over, and this popped into my mind. I mixed 1 egg, an egg yolk, and homemade non-fat yogurt, poured it over the bread cubes, topped it with the sautéed veg/seasonings, then popped it in the oven. I made just an individual portion and cut it into quarters. I’ve prepared this several times and have eaten it hot and room temp. When it was room temp, the yogurt gave it a cheesy taste (I didn’t add any cheese with the veggies). This casserole was so satisfying, and you can do it up any way you like. Sort of a heartier fritatta. I think this will be a brunch hit, for sure. You could put it in muffin tins and have some with veggies and some with meat, perhaps.

Vegan Butternut Squash Veggie Pizza

After a couple of bites, I thought, I could give up tomato sauce pizza for this. Then, of course, I came to my senses. But, the thought was out there for a few seconds. Honey whole wheat crust (1/2 whole wheat & 1/2 whole wheat pastry flour with vital wheat gluten) adapted from The Best New York Style Pizza. Again, little sprinkle of smoked salt on the crust. Sprinkling salt or a sweetener on the outside of baked goods, etc., is a trick I frequently use. If I can taste the saltiness or sweetness a little more directly, I use a lot less in the overall recipe. I didn’t have broccolini, but the kale was delish! I just should have put a bit more on, I think. Next time. 1/2 of the crust recipe made 8 mini pizzas. Fab to pop out of the freezer when the mood struck (often, haha). This was a pre-freezer pic. I use a cast iron pan for my pizzas, but here’s a fun, inexpensive DIY link: 3 Dollar Pizza Stone.

Wow! A little goes a long way for this Mother of All Bread Dips. A crowd pleaser in which you can pretty much make from everything from scratch, or take easy short-cuts. I ran out of sweet paprika, so I subbed smoked, and used fresh oregano & rosemary vs. dry. You can make your own cheese (Homemade Cheese) and bread (like 40 Cents No-Knead Bread or Whole Grain No-Knead Artisan Bread), dice your homegrown veggies, and brine your own olives, or…get bread from the bakery and buy pre-diced tomatoes & peppers, feta, and olives from the local market. Either way, I think your guests will be pleased. Think about this recipe for those upcoming parties and potlucks.

I want to make this “Feeling Your Oats” Triple Oats Bread recipe one day. Pressed for time, I merged the concept with the NY-Style Bagels recipe (no boiling). It features oat flour, oat bran, and rolled oats (along with wheat). I made two loaves (with about 1/2 hr rest/rise time, instead of 10 min), the first for Whipped Feta-Persimmon Crostini w/ Pomegranate Molasses and Mint.

My store-bought pom molasses were a tad runny, so I reduced them a bit. Now is a good time to stock up on fresh cranberries for homemade cranberry molasses/reducs. I added a little homemade Greek-style yogurt to the feta. The persimmons were really sweet, so I balanced them out with the molasses (vs. my initial thought of balsamic) and a sprinkling of sea salt. This was so simple, but filling and delightful.

Finally, a sweet treat: Spicy Sweet Potato Galette:

Homemade Mexican vanilla soft-serve non-fat froyo, pecans, pom molasses reduc. Short-cut to my craving for Thanksgiving sweet potato pie, inspired by the spicy sweet potato soup I made a few weeks ago. Normally, our pie recipe is mashed baked or boiled sweet potatoes (I prefer baked because I love to eat the skins after baking), butter, nutmeg, vanilla, eggs, salt, and sugar in a shortening/butter pie shell. No whipped cream or ice cream, no nuts. Really simple, but loaded with mucho sat fat, cholesterol, cals, salt, sugar, etc. This was a quick mandoline slicing of a couple of potatoes tossed with nutmeg, vanilla,  a little coconut palm sugar, salt, crushed red pepper, and cayenne (not too spicy). I let them sit for a bit while preparing the crust. No sprouted flour left, so oat + whole wheat pastry flour with almond butter. This is my new go-to way to get my SPP crush on! I loved the combo of the sweet, the spicy, the tartness, warm pie with cool froyo, the nuts…just yum! And, it can be made in nearly half the time of the other pie.

— #GivingTuesday. Happy to read these articles: The Telegraph Christmas Charity Appeal 2015: Rethink Mental Illness, Last year’s Guardian and Observer charity appeal: mental health. Also, Trisha Goddard, Ade Adepitan, Lenny Henry Support Rethink Mental Illness Campaign | blacknet.co.uk.

— Going to get a little shimmery & sparkly for the Holidays? Several style inspirations here: Boat People Vintage – DIY style & art de vivre.

Or, what about plaid? Can’t be bad. DIY Plaid Blazer & Skirt | mimigoodwin.blogspot.com.

DIY tea bags from wrapping paper: Love Mae Blog | Tea Bag Gift Tag Tutorial.

Love this circular log holder and porcelain tableware: Porcelain Dinnerware and Ironworks | athome.kimvallee.com.

— Today’s Delights:

Bharwan/Stuffed Fish Recipe – Boldsky.

The Perfect Caramel Cake | cleobuttera.com.

Carrots, Dates, and Mint Salad | foodpleasureandhealth.com.

Beet Sports Energy Shots | yurielkaim.com. Great info in this post!

Butternut Squash Nachos | greenhealthycooking.com. You know I cannot have too much full-fat cheese at one time, so I made a version of these as tacos. Super!

Herring Apple Potato Salad | Kosher Scoop.

Pistachio Mulberry Fruit Nut Clusters | gourmandeinthekitchen.com.

Jack Frost Cocktail | Pretty Drinks | Pinterest.

It’s late, so have a great Wednesday! Until next time. Take care!

My Way, No. 32

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

— I’ve told you how I love jackets. I really like this style (with the shirt & pants) I came across: My Style | Pinterest.

With the Holidays fast approaching, I’m sure some of you have youngins in recitals and whatnot. I found this super easy no-sew tutu tutorial I wanted to share: Adorable DIY No-Sew Tutu | simplyrealmoms.com.

You could probably use the same technique for an adult-sized petticoat for, say, a vintage circle skirt (or adult tutu).

— Adventures in Food: After making the citrus-mirin eggplant spread, I decided to prepare a simpler version of one of my all-time fave dishes: Eggplant Parmigiana Zoodles.

Instead of going through the whole bake-fry process, I just cubed it, then added it to my sauce. I think I’ve prepared this at least a dozen times now, and it’s still going strong. This pic, I prepared the zoodles separately. Many times, I just add them right into the sauce, though. I think I prefer them that way. I did my sauce on the stove, but I think I should make a big slow cooker batch soon (if my cravings continue). Extremely filling without being too heavy. Yums!

Moosewood Mixed Vegetable Curry from this post:

I became distracted and almost scorched the forbidden rice. I caught it just in time! This was fab & filling. I only altered it slightly by adding a few raisins while it was cooking (in addition to garnish), just a few mistos of oil, and I threw the carrots and tomatoes in just a couple of minutes before it finished. This can be a super versatile recipe, and you can surely experiment with the veggies you have on hand. Will be making this again soon!

Remember this fancy-dish post: Beetroot-Cured Salmon with Chrain and Herb Salad? While I would love to present this absolutely gorgeous recipe one day, I took the fanciness down a few notches (to my simple level, haha). For my everyday needs, just plain ole bay-goohlz & lahks:

I really liked this change-up from my usual gravad lax recipe. I used rum (as this recipe called for instead of my usual brandy), shredded beets, orange zest, black peppercorns, sea salt, coconut sugar, and basil. I like to weight mine down before placing it in the fridge. Also in this pic is the Rosemary Cranberry Spread from the Pates & Spreads post. I used homemade yogurt cheese for the base. So simple & tasty! I made mini sprouted rye bagels with charnushka (using the NY-Style Bagels recipe) for both. I didn’t have lovage, watercress, or borage flowers for the salad, so I improvised with celery leaves, mint, and toasted walnuts. Yummy! I think I will leave the chrain a bit chunkier next time.

2nd fishy use: Eggs Mornay with Beet-Cured Salmon, Mushrooms, Asparagus, and Chive Oil.

Lighter sauce with skim milk and a wee bit of parm. Sautéed mushrooms and asparagus in the bottom, topped with some sauce, eggs, more sauce, finished with lox, steamed asparagus, and chive oil. If I could have more cheese in my diet, I think I could eat this everyday. Even with a little toast, very satisfying, without being overly heavy.

Last adventure for today: Spicy Sweet Potato-Roasted Apple Soup in a “Pumpkin” Bread Bowl:

I really wasn’t sure how this would turn out, but it wasn’t that bad. The soup part I knew I could handle. Very simple, just baked sweet potatoes, roasted apples & mirepoix (carrots, scallion & leek whites, celery), fresh garlic, chile arbol, nutmeg, few pinches garlic & onion powder (lends a little different profile vs. fresh) few pinches of coconut sugar, a couple of orange segments (at the end, just before blending), water, s&p. I’m not very artistic (even with something as seemingly easy as a pumpkin), so that part made me a little nervy. I think I did OK, considering my lack of talent. I decided to use the bagel dough recipe (without the boiling, just a few spritzes of oil), as it’s a very quick, dense bread. I only made 2 bowls to test it out (1/3 of the recipe, 1 cup of flour w/ 1 TBSP vital wheat gluten). I checked on them after 20 minutes baking time, and they looked just about done. The top of the “stem” was very brown, so I covered it with a piece of foil. They were nicely browned after an additional 5 minutes.

I used sweet potatoes as I prefer them to pumpkin, but pumpkin soup in a “pumpkin” bread bowl is the obvious alternative. The addition of cream would up the luxury factor. I took the bagel dough shortcut, but I know there are all sorts of fab bread recipes out there that would fit the bill. This size bowl is nice for a small app, but you could double it for a main.

— Celebs Call For End To Mental Illness ‘Stigma’ | news.sky.com.

— 17 Genius Uses of Witch Hazel | mixer2mower.com.

— After seeing this, I’m indecisive about making a stone or pottery serving tray. Maybe I’ll do both. Mosaic Serving Tray or Plate | craftideas.info.

How awesome are these silver and gold leaf concrete bowls? Golden moon surfaces | architonic.com.

— Today’s Lovely Dishes:

Most of the time, I have to be in the mood to eat sausage (unlike bacon). But, what to do with all that leftover T-Day turkey? Here’s an idea: Turkey Breakfast Sausage | paleoaholic.com. 

I’m thinking we might just skip the turkey again this year and go for an all-carb meal of spaghetti, wine, and bread, though.

Homemade sausage would be a fabulous addition to this: Easy Make-Ahead Breakfast Casserole | Sally’s Baking Addiction.

Some evil person left Thin Mint Girl Scout Cookies in the lunchroom (and baskets of candy in other places). I barely escaped with just one cookie consumed, and I never looked back, lol. Looking for mint recipes, I came across this: Homemade Thin Mint Cookies | flavorthemoments.com.

Make sure to support your local Girl Scouts’ cookie sales, though, too (if you have the opportunity)! I have to give mine away, or else I can easily eat the entire box, haha.

Simple Milk Kefir Yeast Bread | culturesforhealth.com. “Kefir contains various strains of yeast. These yeasts are similar in properties to those found in a sourdough starter, so kefir can be used make bread with no additional yeast or sourdough starter!” I wonder if this would work with water kefir as well???

THE MOTHER OF ALL BREAD DIP RECIPES: OLIVE OIL INFUSED WITH FLAVOR AND TEXTURE | glowkitchen.com.

I love a pb&j smoothie! Several smoothies to choose from here: Delicious Smoothies to Enjoy! – Essential Health.

Flavor up this classic recipe any way you like: Duchess Potatoes Recipe – Chowhound.

Vegan Butternut Squash Veggie Pizza | Minimalist Baker Recipes.

Tastes like waffles in a cup, the blog says: Irish Brunch Cocktail | theflairexchange.com.

See you next time!

My Way, No. 25

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

— I hope you had a wonderful weekend! I really saw a lot accomplished this weekend. Just odds and ends, but it feels so good to ‘check things off your list.’ Lists are one of my main motivators, I’ve found. I’m a firm believer in “Write the vision.” Writing a blog post was also on my list, so that’s one more goal down. A former work supervisor (who is a psychologist), told me there’s a physical chemical reaction when we check off our goals. It gives us a natural high, I think she said (or something to that effect). I haven’t researched it, but I think she’s right!

— Today’s Adventures in Food: Don’t laugh, but…inspired by my post Which ‘wich is Which?, I decided to have a 3 o’clock in the morning tea party. I woke up, wanted a snack, and remembered the post’s story about how tea service began…just a little bite to tide you over until the main event. I took a pic because I wanted to remember that even with leftovers and inexpensive foodstuffs, you can create a fun meal (it was early, don’t judge too harshly 😉 ).

If you have tuna and egg salad already prepared in the fridge (as I know you do…OK, maybe not 🙂 ), then your tea party-for-one is just minutes away. I took a lot of cues from the tea sandwiches I posted. Earlier in the day, I had prepared 2 different loaves of bread, so I was all set on the bread front (more on that in a bit). I used pretty standard fillings/spreads. I don’t care if folks think they’re over done, cucumber sands are still one of my fave things…so, I went with that first. The recipe in the post calls for a butter-herb spread, but I made use of my homemade yogurt cheese. A leftover boiled red potato provided a base for spicy egg salad with fresh horseradish & homemade mustard. I also mimicked the post’s peek-a-boo round, but I didn’t have a fancy fluted cutter. I used a cuke slice for curried tuna salad (w/ mashed avocado for a little creaminess), and I used the tuna for a sand, as well. Leftover sweet mini peppers provided garnishes, and I stacked them with cukes and yogurt cheese for a small sand. My thought was to have a few celery sticks with peanut butter, but I started to crave the tender, yellow inner stalks. They are my fave part. These sandwiches made for a delightful light snack, and I didn’t feel too weighed down when I had to do my morning workout a few hours later, haha.

— As I’ve said before, I usually try to not alter baking recipes too much…but, I ran out of regular yeast and wanted to bake a 2nd loaf of bread. The first loaf was a whole wheat-Yukon potato bread and was nice and dense. The 2nd loaf was a whole wheat-teff bread. I decided to try the instant yeast I had. I followed the food processor method I posted here, but allowed for only one rise time. The normal recipe calls for (2) one hour rises. Well, after 45-50 minutes, I went to check on it. It was HUGE — like molten lava! The pic of the potato bread (L) is about what the loaf would have looked like had I prepared it the normal way:

The potato bread actually has more flour as well. Besides the dough volume increasing, the texture also became light and airy. It reminded me of a loaf of squishy store-bought bread. I like this kind of bread for simple tuna salad or pb&j. So, I think this was a terrific accidental experiment for me.

— I did get to have my raspberry pie I wrote about in the 4th of July post. I took a big shortcut, though, and prepared a whole wheat pastry crust round, then plunked it atop the raspberries. I put it in a tea cup, so I could feel like I was having something special (instead of just pi-ah, lol). I subbed raw almond butter for the crust’s butter/lard.

I had a teacher who would always tell this joke, “Pie R square, cornbread are round.” lol. He had a wooden paddle that he kept for students who got out of line. He would say, “I’m going to have to perform an operation on you.” Anyway, troublemaking classmates knew to wear a couple pair of underpants just in case, haha.

Raw Salad Bowl with romaine and beet greens, julienne beets, zuc, and carrots, scallions, shaved Brussels,cauliflower, and creminis. I went with a creamy version of the salad dressing used in the previously posted Mung Bean Salad. Tasty!

And, lastly, to get myself out of a banana pudding smoothie for breakfast rut, I made a fruity smoothie bowl.

No, it’s not dragon fruit (though that would have been yummy). That bright pink hue is homemade non-fat yogurt, strawberries, beets, banana, oats, and flax. Make sure to check out that homemade yogurt post if you haven’t already! What I like about the particular slow cooker method used is that a thermometer is not required. Just keep track of your cooking times, and you’re good to go. Or, just go get Noosa Honey Yogurt, haha. I punched up the pink base with a few summer berries, kiwi, oranges, banana, homemade maple-flax granola, goji berries, and chia seeds.

— Apparently the new thing with a few people I know is a sort of clothing roulette site called Stitch Fix. It started with one of the cohorts and then spread. Only, it’s not too much of a gamble, as you give a stylist the low down on your tastes, preferences, etc., and they select items for you based on that info. “For busy women on the go, Stitch Fix is the personal styling service tailored to your taste, budget and lifestyle that helps you look and feel your best every day.” The woman who gave me the scoop told me she’s taking a few of the pieces on her upcoming honeymoon. When she told me she was having a big military production-type wedding, I said, “Oh, just like I Dream of Jeannie.” She said they are going as Jeannie and the Major to a costume party, haha! Awesome. Some days, don’t you wish Jeannie would come and blink your problems away?

Cute rockabilly hairstyle:
Cool Rockabilly Hairstyles 2014 | Cute Hairstyles 2015.

— 23 garden stepping stone ideas | How To Instructions.

Time To Feed The Hummingbirds | Cooking And Living It Up On A Ground Beef Budget.

— Food for Thought:

Iced Coffee Cubes | hotbeautyhealth.com.

Ramps Burgers with Goat Cheddar & Ramp Pesto | erinmerhar.com.

Green Tartine, or, Radish Top Toast | Emmy Cooks.

Chocolate chip cookie dough brownie bombs – recipe on comments | Matthew 4:4 | Pinterest.

Cucumber Salad with Lemon Balm and Comfrey Flowers | foragerchef.com

Healthy Green Kitchen Spring Tonic Soup with Wild Greens.

Pizza Cake | The WHOot.

Watermelon Keg Recipe from Georgia Pellegrini.

Take care! See you next time!

My Way, No. 23

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

With the pic links now included, these ‘My Way’ posts are becoming as long as a newsletter. I hope you can hang with me!

— I saw this on my food co-op’s social page, so I thought I would link to it: Who Is Behind Organic Brands. This came as no surprise to me, as I try to steer clear of certain products for this very reason. But, many people assume some of these brands are small (possibly family-owned, or even local) businesses, when they are really just some of the country’s largest food producers. This is also true of natural and organic hygiene/body products, etc. Some of the brands I’ve enjoyed in the past have been taken over by some of these large producers, so I then stop purchasing them. Some brands I have no issues with, though. If you’re one of those who wants to support certain businesses (and not support others), I encourage you to take a look at this list. Or, perhaps take a look for updated info, if this news is already familiar to you. I found several I didn’t know about.

— Did you enjoy the list of coping skills for anger, anxiety and depression? I think everyone can benefit from this list. I have some decent positive ones already in place, but I would like to add a few more. Setting boundaries and learning to say “no” could be improved upon, as well as enjoying more of nature. Also, keeping a positive quote with you seems easy enough. I like, “Ye shall be a blessing.” It’s one thing for others to bless you, but (IMO) empowering others to prosper provides rewards like nothing else (emotional and physical). As far as looking at the negatives went, I tried to not get too down on myself. We can’t change everything at once. I think I have improved in several areas, but still need some work in others. I have been better at not enabling others to take advantage of me. One of the things I despise most at this stage in my life is people attempting to use me for their own selfish ambition. So, I need to make sure I am not just sitting back, allowing those circumstances to occur. Several years ago, I was encouraged by a former football player who said a friend told him (something to the effect of), “Never allow people to use or exploit you for their own profit or gain.” I think as a former ball player, people just assumed they could take advantage of him for their own purposes. Anyway, I’ve carried that bit of advice in my heart since then.

— Speaking of football players, I was really touched by this article concerning Herschel Walker’s mental health advocacy: http://www.orlandosentinel.com/health/os-herschel-walker-mental-health-orlando-20150513-story.html. If you’ve lived in Texas for even a short period of time (as I have), you most likely know who Herschel Walker is — even if you don’t follow the NFL. A very encouraging story.

After posting the latest installment of my Mental Health Series, I found a few articles that made my heart sink. Many of the most disheartening stories come from major news outlets (not all the time, though, as you can see from a variety of pieces I’ve posted). They so often focus on the negative or sensational. Some of the most sensitive and thoughtful pieces I’ve come across are from student newspapers. I thought perhaps profit has something to do with that, or maybe it’s just that the younger generations are starting to leave behind the stigma and discrimination that has plagued our society for so long. I used to laugh at a news station in the Phoenix area that always broadcasted so much positive news. It was the oddest thing to me, haha. It was a nice change.

— Today’s Adventures in Food: Hot diggity dog ziggity, boom…I didn’t have a chance to pick up hard red winter berries yet, so I made my Memorial Day hot dog buns in the same manner as the previously posted burger buns. Really a joy! The wheat blend is such a great idea. I may try sprouting them, as well. The day old buns were great dippers for a low-cal (non-gratinee) onion soup I made. The adjustable slicing blade in our new food processor works like a dream! It easily sliced through mounds of onion. My last processor, while a decent (very old) model, sometimes had slicing issues.

Holiday chocolate chip cookies had to get packaged up and shipped off so I didn’t consume the whole lot, lol. As they keep nice and soft, I think they would be grand for ice cream sandwiches. I couldn’t wait for the Holiday to make the chickpea flour spätzele. So, I made it Sunday, then again on Monday. I subbed some quickly sautéed kale for the collards (it was less expensive at the store) and cooked it in beef broth. I really like the textures in this dish. I think I will be making it a couple more times before the week is up.

As I was already grinding chickpeas for the spätzele, I thought I would also whip up those Cashew-Mint Pakoda I posted. I left the flour with just a slight coarseness. I went for a bake-fry by Misto-ing a little oil in the pan, as well as on the dough. I flipped them over when they were browned on the bottom. They turned out so nice and crunchy! You would not have known they were baked instead of fried. I really would have liked a dipping sauce with them. Maybe a cashew crema or something? I was too busy munching to make one, though.

The roasted curried cauliflower I made for my garlic, herb, & tomato pita was the tail end of a cauliflower party. I enjoyed the Buffalo Cauliflower Bites posted here and Spiced Moroccan Cauliflower Couscous – Tabbouleh (both from the same site). I am not a huge fan of couscous, so I was excited to try a version with cauliflower. I used my homemade skim haloumi, and it was fab. Really easy & delightful. Of course, using the cauliflower slashes the calories considerably, so make sure to take a peek. When I was preparing the Buffalo Bites, I suddenly thought I could also make a few with sesame-honey sauce. So, I did half and half. Otherwise, I only altered them slightly by using whole wheat pastry flour and coating with a bit of panko. I love Buffalo sauce so much, so I put a little extra on the outside, lol.

I found another comfort food use for my pitas. Did you ever have spaghetti and meatball sandwiches when you were younger? I made spaghetti and Italian lentil meatballs (just like the ones here, but with “Italian” seasonings), and the next day had a craving for this sandwich, haha:

We used to slather butter on good Italian bread and stuff it with our leftovers. Good memories!

— How quaint is this?

White Garden Canopy | housetohome.co.uk.

Ahhh…I wish I were there right now. *Sigh*

25 DIY Headboard Ideas | Freshnist.com.

This is a cute idea. Music sheet decoupage on wood: Paper | Valerie Carr | Pinterest.

— In this AZ summer heat, I adore white clothing. Linen is especially lovely. What about your plain white tee? Check out this easy corseting technique that you could apply to a number of items: DIY Corseted White T-Shirt or What to Do with the BF’s Old T-Shirts #2 | Chic Steals.

And, you know I love RE:Fashion: 13 DIY Clothing Refashion Ideas with Picture Instructions | Clicky Pix.

— The FFFF for today (Fab French Food Finds ):

You know my affinity for all things French, so here are several selections from the same site:

Provencal Style Mussels | French Cooking for Dummies.

Beetroot and Goat Cheese Foam | French Cooking for Dummies.

Artichoke, Fig and Parmesan Salad | French Cooking for Dummies.

Strawberry and Peach Salad with Wine Syrup | French Cooking for Dummies.

Parisian Shirred Egg/ Oeuf cocotte à la parisienne | French Cooking for Dummies.

Herbed Mascarpone Stuffed Chicken | French Cooking for Dummies.

Ham and Cheese Crepe/Galete Complete | French Cooking for Dummies.

White Chocolate Molten Cake with Raspberries | French Cooking for Dummies.

‘Til next time!

My Way, No. 10

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

— The first ‘My Way’ post of 2015! Happy New Year! It has really helped me to write these posts with short bits of randomness. Saved quite a bit of time. I hope you are finding a few things of interest to you. I am going to try to update my blogroll and photo gallery soon.

— I was saddened by reading about the passing of former NY Governor Mario Cuomo. I am not a fiercely political person (though I have my beliefs and convictions, as most do), but this news still touched me. As you know, I originally hail from NY. His name stands out for me among a select few politicians holding office during my lifetime. I pray for the consolation of his family during this time.

— A few days before Christmas, I passed by the local mall and was thrilled to see several beautiful flowers blooming. I was informed they had just been planted that day. I felt like they were there just for me! If you recall from my ‘Still Lifes‘ post with the flower cupcakes, I had been a bit gloomy due to the weather. Seeing the newness of “spring” life in the winter gave me an instant cheering up. I guess living in the desert has its perks. I went back a couple of days ago to snap a few reminder pics:

— Has your New Year’s resolution to get moving and exercise left you with aches and pains in body parts you didn’t know you had, lol? 🙂 I recommend stretching very, very, VERY well before, during, after, whenever, and howmuchever you need it (after warming up, of course), but I thought I would also share a link for several natural remedies. It includes herbs, essential oils, and even kombucha (hadn’t heard of that one before! I’ll have to research it a bit further.): Sore Muscle Relief.

— I feel like I am one big head of lettuce walking around, I have consumed so much, haha! I’ve also been whipping up some of the 32 Detox Drinks I posted. I have enjoyed all of them thus far: Super Hydration Juice (with strawberries and beets), Cranberry Bliss Smoothie, Golden Detox Drink (I’ve made this before, but just coincidentally), and Orange Surprise (love the celery in this drink). I also made one from another site with cranberries, kale, and pom: Cranberry Pomegranate Detox Juice. And, I have been sipping the Ayurvedic Detox Drink several times a day (which I also saw here) without the fennel seeds. I have never been a big fan of fennel/anise/licorice-y flavors. Perhaps I will get brave one day and try it. I absolutely love the smoky cumin, though, and that’s what makes me keep making batch after batch. I’ve never had it in a tea, but it’s a new fave. My goal is to prepare a different one of the juices, teas, or smoothies each day for a couple of weeks. I think the variety will keep me interested. I haven’t been using the exact recipe measurements, just using the ingredients as a guideline.

— I took a pic of one of my recent salads that was so simple, but SO good! I actually had it for breakfast vs. my normal fruit. That morning, I just kept thinking about the butter lettuce I had purchased. So, salad it was. I rarely purchase butter lettuce (it’s not always available & many times it’s a lot pricier), but it’s my fave type. As it was a chilly morning, I decided to top it with a few warm roasted veggies: beets, butternut squash, shallots, and baby carrots. Just a bit of extra-virgin olive oil, thyme, and s&p to flavor the veggies. I added pistachios for a bit of crunch and extra nut-trition, and sesame seeds for some toastiness. I always buy sesame seeds raw & unhulled, then toast them as I need them. They are usually less expensive that way, and it gives you the toasted or raw option. I am kind of obsessed with sesame seeds, and now I am loving them on salads. I made a quick vinaigrette from maple, dijon, extra-virgin olive oil, lemon juice, white wine vin, and a bit of onion powder. This was such a delicious combo, that I reheated the leftover veggies and had another half portion. I usually try to retain a bit more nutrients by not overcooking veggies, but they can be so yummy when they get a bit more caramelized. So, I think the second go round was even better.

Perhaps if I were not trying to eat lighter right now, a bit of goat cheese would have been a pleasant addition. As my body has decided to hold some sort of revolt against full & low-fat dairy products, it’s just as well (the evilness!). I will be continuing my fast from them or severely limiting my portions for a while, I think. After cutting the butternut, I took my suggestion and roasted the seeds with the Thai Lime Chili Cashew seasoning I posted at Thanksgiving. Yum!

— More on the lighter meals front, I prepared the Salmon Noodle Soup from the previous ‘My Way‘ post, and adored it. Simple and satisfying. I used whole wheat spaghetti instead of rice noodles. I didn’t have any baby corn, so I subbed some kale. Then, I saw Thai Coconut and Veg Broth on the same site and decided to merge the two recipes. I kept the kale and salmon, and included the Thai soup’s veggies and coconut milk base. Delish! They are both now in my go-to soup repertoire.

— The Make-A-Wish Foundation is so wonderful. This story really touched me.
Great news: http://www.theguardian.com/society/2014/dec/28/guardian-observer-christmas-appeal-tops-300000-pounds

— Dash it all, too bad I didn’t see this before Christmas! These light bulb penguin ornaments are the cutest. Oh well, perhaps keep it in mind when that time rolls around again (or get a head start). Several other adorable options, too: 20 DIY Christmas Ornaments. Check out this very cool (and très simple, I might add) fluorescent ink project! Homemade Sidewalk Chalk.

— DIY Neon Clutch from a VHS case. Coolness…

— Recipes: If you’ve said pshhhaw at all of this post-Holiday “cleansing and detox” business, lol, check out this warming Hot Buttered Whisky. Or, how about a Loaded Italian Sub with Roasted Red Pepper Aioli (OMGoodness, looks SO good!) and 4-Ingredient Coconut Cream Chocolate Bars for dessert? I’m sure you could find some way to spin the bars healthy, like with raw dark chocolate, raw coconut, maybe even some nutrient-rich almonds 😉 Works for me 🙂 . A couple other healthier options, haha: Roasted Harissa Veg w/ Kale and Ginger Pilaf and Protein Power Lentil-Amaranth Patties. Perhaps if I decide to venture towards fennel again, I would prepare something along these lines: Mozzarella Bruschetta w/ Shaved Fennel & Courgette. I’m sure I will at some point, as our tastes can change over the years. It looks rather tasty!

See you next time!

Edible Holiday Gifts

Snowy owl Christmas tree biscuits | BBC Good Food.

Biscuits means ‘cookies’ (or crackers) if you’re in America, haha. It took me the longest time to figure that out. A 2-for-1 edible ornament. Adorable! *Sidenote: In case you saw my ‘Test Post,’ I figured out the problem. This post was too long, as I suspected. I removed a few unneeded spaces.*

I’ve been thinking about edible Holiday gifts for a bit, so I thought I would share a few I’ve come across. As I mentioned in my post about that decadent Cheesecake Martini, food can be a fab gift option for a variety of reasons. I know there are a ton of ideas out there, but I tend to try to find recipes that are fairly simple or have few ingredients. Elaborate cakes and cookies are not really my gifting (literally), but I can handle quick breads, log/freezer cookies, and fudge pretty well. I have a collection of ‘soup cans’ that I will be using to bake a few yeast breads and/or quick breads in. My food processor is a blessing these days and really speeds up mixing and kneading time. I rarely knead anything by hand unless it’s a very small quantity. I would like to finally get over my aversion to fruitcake, so perhaps I will scout a decent recipe soon. My memories are still so scarred and haunted with neon-colored glacéed fruit-filled “cake” resembling a brick (in taste and texture, lol).

If I had time, I would list even more ideas. I am running a little late with my Christmas preparations, though. So, I need to get a move on! As always, please check out some of the wonderful recipes from food blogs on my blogroll for more inspiration. I also have a category for ‘Recipes, Food, and Drink’ on my blog menu, so you might glance at that or my ‘My Way’ posts, as well. I think most of these recipes could translate to just about any holiday or celebratory occasion.

Homemade Extracts
Homemade Chili Oil
Coconut Bauble Truffles
Chocolate-Peanut Butter Quinoa Crispies Treats
87 Calorie Brownies
Just Beet It 5-Ingredient Red Velvet Fudge
Homemade Chocolate
Soft Pretzels
Gluten-Free Cranberry Orange Muffins with Rosemary
Cake Batter Popcorn
Raw Chocolate Pomegranate Bark
Pumpkin Cheesecake Snickerdoodles
Spicy Blue Cheese Shortbread Cookies
Gemma’s Homemade Chocolate Fudge (watch the vid: http://www.youtube.com/watch?v=IB9j8e8KWJo) I have made fudge before, but I have never thought to cut it into anything but squares. Cute!
Whole Wheat Pumpkin Chocolate Chunk Bread
Eggnog Truffles
Vegan Seeded Banana Bread w/ Dried Figs and Turkish Apricots
Salted Caramel Bars
Homemade Orange Liqueur
Mini Cream Scones (a jar of homemade jam and/or cream would be a nice addition!
10 Mason Jar Gift Ideas (several edible gifts, plus a few extras)

I hope you are having a marvelous Holiday season, and I wish you and yours the best!

Kathy

Recipe Fusion & Thanksgiving Trial Runs

I saw this recipe for Lentil and Sweet Potato Curry, so I decided to try it out. Then, I saw this scrumptious looking Lentil and Lamb Moussaka. But, I didn’t have any lamb :(. It seems to me that lamb dishes are very common in the UK (where these recipes are from), as beef is in the US. Perhaps not. It may just be the particular recipes I’ve come across. Anyway, this is what happens when recipes collide. I used the curry base with the moussaka top. It’s sort of like shepherd’s pie. I didn’t make it too sauce-y, as I was going to eat it without the addition of rice or bread. I really enjoyed it! The top is made from just Greek-style yogurt and egg. I used my homemade non-fat yogurt and added a little nutmeg. It was the first time I’ve used yogurt instead of a cheese (like ricotta). I am sold! Awesome! For the curry, I added a little apple, garlic, and my own curry spice blend with a touch of cinnamon. The recipe calls for chickpeas, but I roasted all of what I had for snacking (see this post). I had white beans in the freezer, though, so they had to pinch-hit. Sorry, the pics were pretty dark, but here you go:

What to do with lentil leftovers? I decided on a taco. I know this prep doesn’t look that great! But, it was satisfying. I didn’t have any tortillas left, though, so I had to make one. I was starving by the time I made this and almost didn’t take a pic. The tortilla was a soft, foldy one. I just left it open for you to see. Just lentils, potatoes, red cabbage, salsa verde, cilantro, and homemade pickled onions. I just love fresh tortillas! This one was made with whole & heirloom wheat.

I am continuing to seek and test ideas for Thanksgiving. I really think I am going to prepare lighter fare this year. It will save me a lot of prep time (and extra workout hours). Here’s one simple dish I think is a go: Grilled Yukon, Beet, and Sweet Potato Skewers.

I found another use for ginger beer syrup: glaze for the sweet potatoes. I used a thyme, rosemary, and oregano oil for the yukon, and orange juice, zest, olive oil, and mint for the beets (similar to this post). Easy peasy. I basted them half way through and again after they were done. I love the bite of orange zest with beets. So good!

One more idea for Thanksgiving: Coconut Cream-Yogurt Sweet Potato Mousse w/ Ginger Beer Syrup. I don’t think I am going to get away with this, but I still wanted to test it out. I will probably get evil glares if I don’t serve our traditional sweet potato pie, lol. Maybe if I make individual mini-pies, it would help with portion control. Anyway, this was a simple whip of raw coconut cream with homemade yogurt and sweet potatoes, chilled, then topped with ginger beer syrup (another use!), praline, and candied orange zest. If you couldn’t tell, I  adore citrus zest. Maybe I will make this for myself and pie for others…we’ll see.

I’ll keep you posted on any other ideas I decide to try out for the Holiday.

Fermented Foods

Happy Columbus Day! Hopefully, many of you in the States are off for the day. After posting about basic equipment for your kitchen, I was inspired to make a batch of homemade yogurt in my slow cooker. Homemade yogurt is so easy (though I still love to purchase Noosa Honey Yogurt. SO good!). That led me to this post about fermented foods. I started to take an even greater interest in fermentation after reading about how awesome homemade sauerkraut is for us. Please follow that link for some great info on the fabulousness of fermentation.

I tried to find easy instructions for homemade yogurt to post, and I thought this link gave pretty good info: Slow Cooker Yogurt. I have made mine similar to this method. I keep the yogurt base plain and add flavorings later as desired. *This is a little off the topic, but…if you don’t fancy having a bath towel sitting on your kitchen countertop to keep your yogurt warm, you can always make a fabric cover for it. You can do one totally from scratch or take a short cut. My short cut tip is to take a pillowcase or bag with a pattern you like (perhaps matching your kitchen colors) and sew a thick material to the inside. You can also do a layer of insulation in between. Obviously you would measure it to the size of your pot. You can sew elastic around the top of the case/bag for a snugger fit. If you are a stellar sewer, though, you can just do the whole thing from a piece of fabric (and get as creative as you like). I think a quilted pattern would be cute.*

Once I have my yogurt made, I use a lined strainer to drain the liquid from it. 1 gallon of milk gives me about 2 1/2 of these 24 oz. jars.

It’s nice and thick after draining, but you can always add a little Kosher gelatin if you want. There are so many uses for your homemade yogurt, both plain and sweetened. You can use it as you would sour cream, cream cheese, creme fraiche, make frozen yogurt, add it to smoothies, and so much more. I used it to replace mayo here:

–In case you’re interested, that is salmon salad with spicy grain mustard and a carrot, homemade pickled raisins, pickled garlic, apple, red onion, and lentil sprout salad. Don’t laugh, but I got on this kick of putting things on “fried” polenta “buns.” I’m sure it’s just a phase. I used nutritional yeast in that pic (to save a few cals), but my fave is to add sharp cheddar, parm, or other cheeses. I love the toasted sesame seeds on top.–

Fruit & yogurt parfaits are one of my favorite things to make with my yogurt:

I think yogurt making is an especially fun activity for kids to watch, and you can teach them about the process of fermentation. After I have drained the liquid (whey) from my yogurt, I start on my other fermented foods. You don’t always have to use whey, but I try to make use of it. I mentioned the sauerkraut, but I’m making cultured salsas now, as well. They are both super simple.

And, I fermented beets and just a bit of kale for the first time.

The kale was an experiment. I may use it for a different spin to my Polish dogs and kraut…or something…I don’t know. I miss all the Polish food I grew up with in NY! We have a couple Polish restaurants here in Tucson, though. I need to get to them more often.

Here are a few recipes & tips to give you an idea of what to do (and why you’re doing it).

Benefits of Fermented Foods,

Lacto-fermented Salsa,

Cultured Salsa,

Lacto-fermented Sauerkraut

The salt you use is also very important, so this link will give you a little insight into that: Choosing Salt for Fermenting

Have a great rest of the Holiday & Happy Fermenting!