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. 29

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

— After writing about Chico’s wrinkle-resistant travel-knit fabric last My Way post, I decided to check out their website. They have a 40% off sale (entire purchase) going on right now. I don’t know how long it will last, though (hopefully, at least through tomorrow if you get a chance to read this by then!). If you are a commuter or globe-trotter, the Travelers collection can be a nice addition to your wardrobe. It’s wonderful to arrive at your destination without looking like you slept in your clothes, lol! When I managed the non-profit women’s business clothing boutique (I wrote about it here), Chico’s sister store, Soma, held a bra drive for us. There must have been 500 good condition, quality bras donated. You don’t know what gifts like that mean to those in need! Or, maybe you do. Ah…I get emotional just thinking about it!

— Adventures in Food: 2-for-1 tomato-based soups! I made a slow-cooker tomato soup base for the Cherokee Hominy and Tomato Soup (from the last My Way Post) and a Lasagna Soup (I originally saw on the Fave Healthy Recipes site).

I took the Lasagna Soup post’s advice and added some veggies: mushrooms, squash, and kale. I used quinoa macaroni (really a quinoa/corn blend). I LOVE whole wheat pasta, but I will say (again) that I really cannot tell the difference. I lighted up the cheese, but just a little hit of parm makes this so good. Simple, good eats.

Herb-y cooking with spaghetti squash. Grilled Spag Squash with Tomato-Mushroom Sauce, & I made a non-fat yogurt-based sauce adapted from the Herbs’ post Mediterranean Smothered Chicken:

The chicken recipe called for the veggies to go into the sauce while cooking, but I just added them after plating. I marinated the tomatoes in a light vinaigrette. I think the sauce would be fab (with the cream or with yogurt) with a number of proteins or even veggies.

The tomato sauce prep had the same ingredients as these roasted tomatoes, but I prepared it on the stove top (and added mushrooms). Again, I know the look of the withered tomatoes isn’t that great (I added a little fresh for garnish), but this was delish! You know flour pasta is my fave, but this was so satisfying. I could eat this every day. The grilling also adds a nice depth of flavor.

I need to do another To Market to Market… post soon! I spotted berhi dates, durum wheat, and pickled mango powder at Jasmine Market here in Tucson. What else should we pickle and powder…hmmm? One of the store staff told me there are like 1000 types of dates (don’t know if that’s an exaggeration???) and some knowledgable folks can point out each variety. When the dates got nice and ripe, I puréed most of them to use as a sweetener. But, they were SO GOOD just by themselves. Nature’s candy. I used the dates to sweeten a greek yogurt brûlée (along with brown coconut palm sugar). (Please forgive the really bad pic in the dark, but I figure you know what brûlée looks like 😉 .)

I wanted creme brûlée, but I thought my body would like the homemade non-fat Greek-style yogurt better. I figured someone must have a yogurt recipe, but I didn’t feel like looking one up. I just used my old creme recipe with a yogurt substitution. Flavoring was Mexican vanilla extract (I like the earthiness of it) and a touch of rum. This was delightful and satisfied my craving. Pure Mexican vanilla can sometimes be difficult to find, but mine came from Penzeys Spices. You can get a huge bottle, too (16 fl. oz.), if you like.

Finally, if you are a bread lover, try this Caramelized Onion and Olive Focaccia recipe I posted a while back:

I used capers in place of olives this time. I caramelized my onions with a little balsamic, red wine, and thyme. I threw some red peppers flakes on the dough afterwards.. I did not use as much oil as the recipe called for, but I was still really, really pleased with the results. I only used a 1/2 teaspoon in the dough, with non-fat yogurt making up the difference. And, I just gave it a few Misto’s of oil to finish. Now, don’t start frowning at me! I will try it with all of the oil some day. Many times, I try to cut calories of liquid fats where I can (like I said I do with vinaigrettes and pestos). It’s just a personal preference. If I’m going to consume the cals, I would rather chew them (like nuts or avocados, say). My mind (not just my tummy) seems more satisfied this way, lol. Though, I do love to dunk bread in a good bit of olive oil every now and then! I guess the liquid vs. solid applies to other areas of food in my life as well. Anyway…this bread was so luscious and luxurious (even without the full amount of oil). I would be hard pressed to choose between it and a candy bar. I would eventually choose the candy bar, of course, but it would be a hard decision 🙂 . Haha

— Great article on the Duchess of Cambridge’s visit to a children’s mental health organization. The article also notes her fashion choices. My former co-worker (a fashionista, for sure) told me she loves to use the Duchess’ style as inspiration ‘pins.’ I think many of my friends, as Americans, are fascinated with royalty. I cannot say that I’ve been unaffected. Princess Diana was the only person who ever persuaded me (through admiration) to willingly cut my hair short.

— Still getting 98 degree days here in Tucson, but here’s a cute, easy DIY if you’re in a cooler part of the country (or world). Choose whatever fabric you like: DIY Ruana – anna evers – DIY Fashion blog.

DIY Tutorial 10: Obi Belt From an Old Skirt | fashion.onblog.at.

— Detergents, Stain Removers, Delicates, and more: 10 Natural Laundry DIYs | HelloNatural.co.

Fall is a great arts & crafts time for kids. Colored popcorn is more readily available this time of year, and kids can use it to replace more expensive craft items…then eat whatever’s leftover!

Also, good info for kids here: School Lunch Ideas Using Cultured & Fermented Foods | culturesforhealth.com.

— OMGoodness, how much do I love this? Cool Bird’s Nest Bed | 1 Design Per Day.

— Delish Treats for the Day:

I made a sourdough sprouted durum wheat bread based on this recipe, but I also wanted to share this stencil technique with you from the same blog: Sourdough Rye with Walnuts | hungryshots.com.
She fashioned the stencil herself, and you can surely do the same (if you’re the crafty type). I only had an Eiffel stencil when I decided to do this, and I didn’t want to purchase another one. I am not good at creating such things from scratch…so, I went with that. It turned out OK, so I will be investing in a few more stencils in the future. Fab for folks lacking that type of artistic talent! Here’s a pic (I didn’t make any slashes on the bread because I didn’t know how the image would turn out. Next time.):

Lamb, Smoked Aubergine, Yoghurt, and Onions | Great British Chefs.

Baked Pecan Coconut Crusted Fish Recipe | recipelover.com.au.

I told you how I adore the Moosewood. It always brings back good memories for me. Make sure you check out some of their awesome cookbooks! I think my food co-op should do a cookbook. They also put out some fab eats. Mixed Vegetable Curry | moosewoodcooks.com.

Sprinkles – Allergy Free Alaska.

Shortcut Salted Kouign Amann | the pig & quill.

This is so cute! Must see! Gourmet Restyle : Bubble Fruit | lublyou.com.

Juniper Syrup – The Baked Apple.

Whiskey Cream Sauce | sweetsoursavory.com.

Italian Scones Recipe | Taste.com.au.

Tangerine Pomegranate Champagne Cocktail | eatingwell101.com.

Have a great evening, and I’ll see you 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. 20

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

— I had a fab indulgence last week with the Fugazetta (Argentine Pizza) recipe. So tasty! The recipe calls for gobs and gobs of cheese, though, which I cannot have. I probably used less than a fourth of what it called for, but it was still quite delightful. I compromised with myself by tossing on a part-skim mozz vs. provolone. If I have dairy with any fat, I just have to limit my portions. Instead of a sheet pan, I made the Fugazetta in a 11.5 inch cast iron pan. My crust was probably a little thicker, but I absolutely loved it. It was pillowy-soft throughout and crispy on the bottom. I pushed the dough around the edges to make an even thicker crust around the rim. It reminded me of a thick-crust pizza from a restaurant in Texas. Even if it’s not my traditional NY-style, this familiarity brought me comfort. I just wished I had one of those neat-o Scizzas to cut it with! I had to make do with my boring pizza wheel. The instructions said to put the pan on the bottom rack to bake, but I was scared it would brown too quickly. My oven temp varies in different parts, so I thought it best to put it on the top rack. I let it go for 10 minutes, then gave it a hit under the broiler. I made a honey-whole wheat dough adapted from the original recipe. Toppings are just cheese (provolone or mozz), caramelized onions, green olives, oregano, and red pepper flakes, so it’s easy peasy. I added a bit of smoked salt (as I did when I made the sriracha-garlic knots) to give it a “brick-oven” appeal. I’m almost mad I found this recipe! You forget how much you love pizza until you have pizza again.

Most of the time, I use my food processor when making bread doughs. I find it to be fairly quick and easy. You just need to make sure your processor is big enough to handle the volume of dough you are making (and that you have a strong motor). Many of the recipes I come across are for stand mixers (or hand mixing/kneading), so I usually use this simple food processor method (for non-sourdough breads) instead:
1) In a warm area (usually the top of my stove while it’s warming up) add sweetener (honey, molasses, etc.) and warm water (whatever temp range is indicated on yeast packaging) to a bowl, stir until sweetener is dissolved; stir in yeast until dissolved and let the yeast activate. Mixture should be bubbly and foaming after several minutes (sometimes, recipes will indicate an allotted activation time). *You can stir all 3 at once, I just find it’s easier for me to get the sticky honey, etc. from the bottom of the bowl when I can see it a bit better (without the yeast).*
2) While the yeast is activating, in the food processor bowl fitted with the metal blade, add flour, vital wheat gluten or xanthan gum (if using), salt, and any other dry ingredients that are OK to be broken up into smaller pieces. (If I have ingredients I want to remain whole — perhaps raisins, nuts, candied peel, etc. — I will incorporate them after the wet ingredients have been added.) Pulse the dry ingredients for a bit (maybe a minute or less) until they are well combined.
3) When the yeast has activated, stir in any other liquid ingredients (eggs, oil, etc.).
4) Add the liquid ingredients to the food processor bowl, and pulse until the dough starts to come together. Some directions might tell you to slowly add the liquid through the chute, but I’ve never had a problem just putting it all in at the beginning. I want to see a recipe one day that says, “Do this fast, as fast as you possibly can!” lol. 😀 The dough will pull away from the sides, and I usually let it go for a bit longer (just to make sure the gluten is well developed). If the dough is too sticky, I add a little flour. Too dry, a little water.
5) If I’m adding any of those dry ingredients I mentioned in step 2, I add them at this stage. I may coat them with a little flour first, to keep them from sticking and/or bleeding. I tip the dough into a bowl, then incorporate them by hand. Otherwise, I just proceed to tip the dough into an oiled bowl, form it into a ball, Misto a little oil on top, and cover the bowl. I then follow the recipe instructions concerning rest periods, rise time(s), and shaping the dough.

This is the method I’ve used for years and years, and I’ve always been pleased with the results. Online, I found you can sub xanthan gum if you run out of vital wheat gluten (useful for doughs made without white flour). From what I’ve been reading, you should use 1/2 – 1 teaspoon of xanthan gum per 1 cup of flour (vs. 1 tablespoon of vital wheat gluten).

— Speaking of food processors, I am on the lookout for a new one soon. I have investigated several models, but haven’t completely made up my mind yet. I like this Cuisanart Elite 12-Cup model with a 1000-Watt Peak Motor | Cuisanart.com.

I’ve had good experiences with Cuisanart products in the past, so they were one of the first brands I scoped. A good processor (with a powerful motor) is an investment, for sure, but it’s a piece of equipment I use multiple times during the week. A quality processor will last for years and years. This one has a smaller work bowl, as well, so you get 2 for 1.

— The 2-Minute Green Spaghetti Sauce from the last ‘My Way’ post saved me quite a bit of time last week. I made batches of my standard ‘red’ the previous few weekends, so a change was in order. Totally simple, but I added a few things like garlic, chives, & hot pepper sauce. You just whizz it right up in the blender. I chose the option of nutritional yeast vs. parm & replaced the milk with the hot pasta water (my milk was frozen!). A couple of times, I added a bit of tinned salmon and finished with ground almonds — a quick and fab meal! I made another batch this past weekend. Make sure to check out the recipe if you get a minute.

— I am making another folding side table, this time a much easier version. I just spray painted the base of an old, beat up table, then staple gunned a DIY waterproof fabric to the top. I found a tip on another site: if your wax is a little white and streaky (from cooling) when applying the oil & wax mixture, use a blowdryer on the fabric for a bit. I tried this, and it worked beautifully. I have updated my How to Waterproof Fabric post with this tip.

— OK, so those are just temp pieces of furniture, not meant to stay up for any length of time — just a quick fold out, then up. But, I am trying to rethink a space to permanently store a few items. I really like this practical wooden boxes approach: DIY: VERSATILE USE OF WOODEN BOXES | Scandinavian Deko.

I have no idea what this says (as it’s in Spanish), but this looks like a fun place to be: Glamourosos y Coloridos Dormitorios de Niñas | Decoracion.IN.

— Love this article on How to Get Healthy Skin: A Natural Approach to Healthy Skin | DIYNatural.com.

“I’ve been asked over and over how old I am. I chuckle quietly to myself while someone tries to guess – often well below my actual age. I have good skin, and although I hit 51 last December, my skin is one of my best features. How do I do it? By using quite a few herbs and supplements that promote healthy, younger looking skin,” she says. Along with other types of oil, I like to use dabs of olive oil on my face (in certain spots) — fab for moisturizing the hair, as well. Also, if you haven’t done so already, check out my previous post: 10 Homemade Facial Scrubs.

— Cute iron-on appliques if you are not a machine sewer:
Hotfix Paris Eiffel Tower Applique Design for Fashion and Home Decor | Etsy.com | KBazaar.

— The Local First Arizona website gives a few tips on ‘keeping it local’ for upcoming graduations (they’ll be here before you know it!). If you’re in Tucson, we have SO many fine restaurants to celebrate at. Check out some of the pics under the Restaurants category of my blog menu.

— Today’s Nommy Treats:

One-Pan Jalapeño Kale & Roasted Garlic Egg Scramble | naturalchow.com.

Cold Sesame Coconut Noodle Salad | internationalrecipes.net.

Chocolate Garam Masala Truffles

Sea Bass in Coconut Cream

Pumpkinseed Butter Goji Cookies | Golubkakitchen.com.

Cherry Whiskey Smash | threadsence.com.

The Perfect Chinese Chicken Salad | toastytalk.com.

Well, I posted the whimsical Fish-Shaped Puff Pastry Entree, but have you ever made puff pastry from scratch? It’s easier than you think, more economical, and you can control the quality of the ingredients. If you can roll out pie crusts, tortillas, etc., then you can make puff pastry! It can take a bit of time, but it is well worth it. If you have little patience for the longer traditional French technique (the horror! lol), check out this quicker version: Homemade Puff Pastry ~ a quicker version | aflockinthecity.com.

Or, this: Quick Whole Wheat Puff Pastry | pinchandswirl.com.

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

My Way, No. 19

*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 had a lovely St. Patrick’s Day! This past week, I made the celery juice from this blog post, another batch of the Chunky Corn & Black Bean Falafel, as well as the Crab & Goat Cheese Guacamole posted some time back. All were delish! The falafel will frequently be in my rotation, for sure. After posting the Fruit & Herb Honey Syrups, I made one with fruits and herbs I had in the freezer: strawberries, raspberries, blueberries, pom, lime, and purple basil. So far, I’ve just used it to top off a little sparkling water, and it’s very nice.

And, I made the cherry-vanilla. A cherry-vanilla float with my Holiday bourbon sounds good. These syrups are super versatile, easy to make, and do not require any cooking. I am thinking I might do pineapple-mint next. If you haven’t done so already, check out the honey syrups here.

OMGoodness, the Spicy Carrot & Hummus Sandwich from my Healthy Work Lunches post really hit the spot!

I made an open-faced sandwich on whole wheat sourdough toast. I used the No-Knead Whole Grain Sourdough (no herbs or garlic this time). The recipe actually calls for einkorn, but I still need to pick some up. One of the reasons I wanted to make this sandwich was that I had leftover garbanzo bean dip. It wasn’t actually a traditional hummus, but it worked. From the picture posted, I initially thought the carrots were raw, but they are sautéed until just wilted. I opted for the alternative suggested cumin vs. caraway seeds to flavor the carrots (as caraway seeds are not my favorite). I can tolerate caraway, but I have never really loved them. I added toasted sesame seeds on top, and it was quite a lovely sandwich!

Just an update, I made a few more ‘energy bites,’ this time chocolate-peanut butter. I made them in the style of the chocolate-orange, but baked them. So, I guess they were more like ‘granola bites.’ I didn’t have peanut butter, so I blended whole roasted peanuts with the rest of my wet ingredients: cooked sweet potato, egg (I had a bit already beaten I needed to use up), powdered chocolate, raisins, maple, vanilla. The dry ingredients were (I think): Oats, ground oats, ground chia & flax seeds, wheat germ, chopped peanuts, toasted coconut, and salt.

I can see using the sweet potato puree as perhaps a pie filling, maybe a base for a mousse, or just a pudding. The chocolate (and peanut butter) makes the sweet potato pretty much undetectable. Sweet potato puree is a great vehicle if you cannot have dairy, in that respect. You can use dates in place of raisins, but that’s just what I felt like using at the time.

And, the last bit about my eats for this post…I baked a few individual soda breads for St. Pat’s in ramekins on the weekend. I haven’t made another batch of the ‘green muffins‘ yet as I still have a few in the freezer. I think Irish soda bread was my first (non-yeast) bread-making venture. I’ve never made separate portions, though.

I still use the same recipe from way back in the day, but I replaced the AP flour with whole wheat pastry flour and butter with coconut oil. The recipe calls for caraway seeds, but I’ve never included them (as I’ve said, they’re not my fave). I love soda bread for toast. SO good! I wanted a hot cup of Irish coffee to go alongside (I didn’t add too much liquor), but ended up with an Irish coffee frappe/smoothie-type drink. I had a few sips hot, then blended in frozen banana, non-fat homemade yogurt, oats, flax, chia, wheat germ, and almonds. I topped it off with a coconut cream-yogurt whip and blackstrap molasses (I am not really fond of chocolate sauce, so I decided molasses would be nice). I forget how nice Irish coffee is until I’ve had it again!

— I made my folding side table! I wanted this to be a table I could quickly set up when needed, then quietly tuck it away. As it wasn’t meant to be a stable piece of furniture, I just wanted it to be presentable without much expense. To achieve this, I decided to re & up cycle as many items as I could. Pic:

Several years back, I cut down and stowed away a large piece of bamboo. It was meant to be a curtain rod, but I ended up using another (thinner) piece (of bamboo). I decided to pull it out of storage and use it for the table base. I cut it into 4 pieces, and put holes (to join the pieces, with glue) in 2 of them. When I was cutting the holes, I thought, Oh, I should make a flute (even though I don’t play the flute, lol!). I made the holes a little smaller than I wanted, then carved away a little at a time for a snug fit. I drilled a hole to adjoin both legs, put a screw through it, then secured it with a washer and nut. I wish the screw was a little shorter, but I used what I had. I purchased 4 rubber leg tips to keep the base from moving around. I then glued two sides of a pic frame to the top of the legs. The spray paint I used did not have primer, so I primed it first, gave it a coat of (leftover) black then a light coat of (purchased) gold. I tried to allow some of the black to show through. Then, I sprayed alternate wisps of black and gold until it looked the way I wanted it to. I do not care for the finish of a lot of metallic spray paints, so I dulled the shine with leftover frosted glass spray. I’ve used it before for other glossy spray paints as well.
The top: I used a picture covered with one of my many fabric remnants. I was going to use wallpaper (as was suggested in my Using Wallpaper Remnants post), but this fabric seemed to fit the space better. I made it waterproof by brushing on melted oil & wax (method found here). You can use beeswax, paraffin, perhaps soy wax, and any fixed drying oil. Some of these are healthier options than others. More on that in an upcoming post. I staple gunned the fabric to the frame and added decorative nails (originally intended to re-upholster a chair. I did it freehand, so some are a bit wonky. I will go back & fix them later. I just wanted to take the pic while I still had a little sunlight). The top is not attached to the legs, so I added “stoppers” (synthetic corks) on the back of the picture to hold the top of the legs (the frame sides) in place. All in all, I think I made out pretty well with just the purchases of the rubber leg tips and gold spray paint!

— I love macrame! There are tons of vids out there if you want to learn how to craft something for yourself. I think you could totally DIY something like this: Glass & Twine Lantern Set | shopterrain.com.

Here’s a sweet macrame bracelet tutorial: DIY Shamballa Style Macrame Bracelet Tutorial | rings-things.com.

— I have tons of plaid. It’s one of my fave things. This is a cute idea: DIY Clothes DIY Refashion: DIY: Ombre Dip Dyed Plaid Shirt | Pinterest | Lacy Hall.
This dress sort of encompasses several styles. A versatile piece, I think: Streetcar Dress in Black Plaid (with pockets) | trendvee.com.

— After looking at the ‘supoon’ and ‘clongs’ from the last ‘My Way‘ post, I checked out some of the other kitchen products they have available. Some really neat items like jots, onpots, teafus, levoons. I love this Scizza | Dreamfarm Products. 

— I saw that Bibi won the election in Israel. Yay! I am not that political of a person, but I like him because he’s dashing, charming, handsome, suave, and did I mention dashing? 😉

— I read an article that mentioned “fashionable food,” meaning certain food, dishes, etc., should (not just do) go in and out of style. This wasn’t referring to dining out. I thought this an odd concept. I mean, it’s one thing if you want to be “trendy” to sell things….but, common folk usually eat (or prepare for others) what is readily available to them, what is at the market during the time of their visit, and what they can afford (if they can afford to eat at all). The average person doesn’t live in a restaurant or test kitchen. They are not usually concerned if their meat and potatoes, beans on toast, Grandma’s prize dessert, or whatever, is “in style,” haha! Most people do not care that much about their clothing being in style, let alone their everyday (or even special occasion) food. It seemed like the article was targeted at your average person, but perhaps not. Perhaps it was more like people who struggle with dilemmas such as, “Should I take the Bentley or the Benz”? Or, more importantly, “Should I ask Jeeves or Parky to pull the car around when I make my decision between the Bentley and the Benz? lol 😀 Anyway…Here are Today’s Featured Recipes (fashionable or not, I couldn’t say…they just looked darn good to me!):

Breakfast Stuffed Peppers | eatwell101.com.

Fugazetta (Argentine Pizza) | Bourbon and Brown Sugar.

Lemon Meringue Pie with Poached Oranges and Basil | Great British Chefs.com.

Corned Beef and Cabbage Grilled Cheese | wellplated.com. Saw this last year and still thinking about it! Great St. Patrick’s Day leftovers idea.

Great tutorial: How to Ice a Cake | stylesweetca.com.

2-Minute Green Spaghetti Sauce

Shellfish Risotto | ciaoflorentina.com.

Have a fabulous day!

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!

Christmas Memories & 10 Vegetarian Christmas Recipes

10 Vegetarian Christmas Recipes | Gluten-Free Goddess Recipes.

Christmas is almost here! As I said in the last ‘My Way‘ post, I have been a bit slow getting into the groove this year. It’s OK, though, as I think it’s given me time to really reflect on the true nature of the holiday (instead of just getting busied and swept away with presents, decorating, etc.). It isn’t ‘Tree and Presents Day’ or ‘Commercialism and Materialism Day’ after all, haha. It’s Christmas Day, and that (for me) involves a Spirit of giving and love that hopefully lingers long after the mistletoe has been taken down and the last gift is opened.

I have also been taking time to think about Christmas Past (no ghosts involved, fortunately 😉  ), and the memories that mean the most to me. I don’t recall tons of early childhood memories, but I do remember things like a neighbor buying me all sorts of (not cheap!!!) toys on my “wish list” one year. She was a single mother with two children of her own, so looking back…I find that exceptional. What a blessing! I loved the snow in New York — putting on hefty snow suits with mittens tied to a string (so you wouldn’t lose them), making snow people & snow angels (with your body, lying down in the snow), toboggan races…and as I got older, cross-country skiing. I also recall that at some point, my mother strictly informed me there was no real such person as this ‘Santa Claus’ character I had heard so much about. So, I went around telling all of my friends that “it’s just your parents buying you these toys,” to the dismay of several fable-wielding adults, lol. Ah, I was awful! There are some wonderful church services (experienced later in my life) that come to mind, as well — with captivating dramas and modern music, or more traditional candlelight and orchestras.

Many of my fondest Christmas memories involve food (as do many of my memories in general, lol). My mom loves to have ham for Christmas, but my dearest carni attachment is to duck. I cannot remember us ever having turkey (or goose). Also, lobster and shrimp seems to be a popular choice for both of us. And, it may be one of the few times of the year that I prepare a steak. In New York, my relative’s co-worker (originally from Poland) used to always make nut and apricot poviticas. So, every year, they would share the spoils with us. I think of it every Christmas, but I’ve yet to attempt making my own. Maybe this year will be the year, or maybe I’ll wait until New Year’s. I’ve already had so many fried treats for Hanukkah. My body needs a rest, I think, haha. I have managed to pass on one party already (filled with yummy lard-laden tamales, cupcakes, and sugar galore). I’m not sure when I first had panettone, but it’s also one of my favorites this time of year. I have always purchased them in the store…never thinking to make my own, until I saw this recipe: Panettone. So, that might be on my list soon. I do not have a proper pan, though, so I’ll have to go about it another way.

I shared many recipe links for Thanksgiving, and I think you could easily use most of them for Christmas. Please check them out when you get a moment (if you haven’t already), if you are so inclined. I wanted to share this additional link with the 10 veggie dishes, as I think that’s the route I’m going be taking this year. I was totally tempted by the roasted potatoes dish, for sure! I will probably wait until the last moment to decide on anything else. These recipes come from a gluten-free site, so it’s also great for those with wheat allergies.

Hope you enjoy these, and I will post any other goodies as I find them!

My New Favorite Snack: Roasted Chickpeas!

Roasted za’atar chickpeas are my new favorite snack! Even my mom likes them, and she usually goes through phases of what she wants to eat or have me prepare for her (like only popcorn, only broccoli, only bacon, eggs, and cheese, only buttermilk and cornbread, etc., haha). I found this recipe and have tinkered with it a bit. *As a side note…Also check out this recipe for colorful confetti latkes with harissa sour cream from the same site.*

So, my tinkerings: I usually turn down the oven heat pretty low and let these roast until they are fairly brown and crunchy, stirring them every now and then (no moisture left, so they are sort of like soy nuts). I have used dried and canned chickpeas, but I prefer dried — you can better control the salt content. I also Misto these instead of using the full amount of oil (to save a few cals). I have tried adding several seasonings to the za’atar, but so far my fave combo is: garlic powder, crushed red pepper flakes, salt, and just a little bit some sort of sweetener (like raw sugar, honey, or agave). Another combo I enjoy when I am craving something sweeter (without the za’atar) is cinnamon, cayenne, cumin, salt, and agave (or raw sugar, honey, maple, etc.).

My other pic in this post is from a pasta dish I made awhile back. I thought I would try out quinoa pasta. This one was a curly veggie version, and it was pretty good! You wouldn’t know the difference from wheat-based, in my opinion. I just added a quick tomato sauce with my butternut squash base, greens, “fried” sliced turnips, chickpeas, and green olives. I would have loved a bit of tuna in this dish, but I didn’t have any at the time. I did have some roasted chickpeas that day, so I processed some to make a breadcrumb-like topping. They are now my new breadcrumb substitute! I have also seen them replace traditional salad croutons.

Please try out the roasted chickpeas recipe if you are so inclined! The flavor combinations are endless and even a small portion is quite a filling and satisfying snack.