My Way, No. 26

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

— How to Create a Work Wardrobe on a Budget. Did you enjoy the Stitch Fix clothing site? The young lady who started the trend among the cohorts recently told me she feels most comfortable in a skirt at work. I replied that (in an office setting), I feel most comfortable in a skirt suit. She said she thought people would laugh at her if she wore a suit. Professional dress for the office has always been important to me, and this blog post gives a few tips on working it on a budget. A while back, I managed a non-profit women’s business clothing boutique (one of many roles in a large organization). Those looking for professional interview and work wear were able to receive several outfits, accessories, a handbag, shoes, and toiletries to jumpstart their careers. It was really one of the most rewarding experiences I’ve had. Many women in the community donated clothing for this venture, as well as several large mall clothing stores (Big THANKS to those who give back!). You might look for similar organizations within your community (for men or women). Donations of this kind are so appreciated by those who receive them. I would always tell the clients my ‘first job’ story (a short-lived job, as the business closed a month after I started): I was informed by the assistant manager that the general manager chose me (over those with experience, resumes, etc.) because I “looked better” than the other applicants. That statement has never left my thinking in professional environments. Maybe I’m stretching, but I really believe I have received several positions and promotions based on professional appearance. For many positions, I had neither experience nor education. There was the time, though, I think I was hired because I told the interviewer I liked her hair. I wasn’t qualified at all. Her face just lit up, and I got the job, haha!

— As I mentioned in my post World Mental Health Day, 2014 & NAMI Multi-Cultural Action Center, July is National Minority Mental Health Awareness Month. Look for another edition of my Mental Health Series soon. Previous installments can be found under the category of Health on my blog menu (click on the 3 lines at the top right-hand corner of the screen to view the menu).

— Today’s Adventures in Food (I may get back to WhirlwinDISH posts sometime soon): Encouraged by my Healthy Appetizers Post, I gave a few more lighter bites a try this past week. Nothing fancy, just some standard-type apps. I don’t know that I would deem my nibbles health-y, but perhaps health-ier or light-er than what I could have had (in sat fat, trans fat, calories, salt, sugar, whatever the new latest thing we are not supposed to have is, etc, lol). I saw a recipe listed from that roundup for Teriyaki Turkey Bites, and that sounded smashing. I whipped up a quick kitchen sink-teriyaki with orange zest. I used very finely ground turkey (which you can do with a food processor), garlic, onion, s&p, brown rice flour, and my homemade non-fat yogurt. I baked them off, then gave them a good roll around in the sauce reduction. Finished with a bit more orange zest. These were absolutely fabulous — melt in your mouth tender. And, I used wonton wrappers for an eggroll type filling — shredded Brussels, carrots, leeks, salmon, fresh ginger, sesame oil, and soy sauce. Wonton wrappers are a quick, easy portion control vehicle for any number of fillings. You can do breakfast burrito-type filings, ravioli, fruit, all kinds of meats or veggies, potatoes (like pierogies)…so many possibilities. They are usually only 15-20 calories per wrapper. I just gave them a Misto of oil and baked until golden. Along with a pot of goji berry green tea, I was in petite food heaven.

I also made these Honey-Balsamic Turkish Chickpea Mini Pitas:

My mom had a Turkish spice blend from Penzeys’ Spices that I wanted to try on grilled chicken. Lacking chicken again, lol, I came up with these mini-pitas instead. (I also saw a Grilled Chicken Caesar Skewers with Kale Pesto recipe on the Apps post I would like to try. Yums!) Penzeys’ has several U.S. locations, so you might try locating one in your area. If you are unable to find one, you might try online or mail orders. I know many of you make your own blends, but some of you may not. I make many of my own, but I also use blends that others have put together. I know folks in remote and rural areas appreciate the handiness of mail deliveries! Penzeys’ has some wonderful blends, as well as single spices and herbs available. I love receiving their catalouge every month. They feature wonderful down-home recipes, and the business owner always writes such nice letters. He seems a socially conscious/responsible sort. I relayed that to one of the store employees, and she said, “Everyone says he’s really like that. Very kind, transparent…what you see is what you get.” That makes me feel good about shopping there. The employees are there to build relationships, not just sell merchandise. I think if you care about people, the rewards will eventually come. Anyway……..about these pitas: I made the bread the same way I did in my Making Yeast Bread Doughs with a Food Processor post, subbing non-fat yogurt for oil. They were about 3 inches across. I stuffed them with a bit of homemade yogurt cheese, carrots, lettuce, tomato, and cukes. I’ve found I do not have to simmer the chickpeas for an hour or so if I soak them overnight. Once soaked, I just season them (this time with balsamic vin, honey, spritz of oil, and the Turkish spices) and roast. Major time-saver!

There was also a spinach-artichoke dip in the Healthy Apps post that could be made low fat or fat-free. I made mine with yogurt cheese, light mayo, s&p, romano, marinated artichokes, beet greens from the freezer, garlic chives, scallions, and capers. I thought the beet greens would turn the dip pink, but miraculously, they did not bleed all that much. I had them frozen for smoothies, but I figured they would suffice for this recipe. I cut up some of the mini-pitas for chips and sprinkled them with my own smoked salt za’atar blend. My dip portion control tip: spoon a bit of dip onto your plate vs. dunking it into a huge bowl (or, use a shot glass like I did in this post). I have an all-in-one measuring spoon to carry to restaurants, etc. You’d be surprised how much less you use if you consciously portion it beforehand. Or, better yet…skip the dip if it’s not absolutely necessary for you to enjoy the app. Some people (my mother!) and restaurants ladle in vast amounts of oil, cream, or butter for dips and sauces, so just be aware.

To end today’s adventures, something sweet: Chunky Dark Chocolate-Covered Granola Bites. I absolutely love that low cal granola recipe I posted several months back, and I often keep that in mind when preparing granola/protein bars. I love to carry snack bars with me when I’m out. Sometimes, I forget, though, and have to grab a Clif Bar. I made these as more of a small bite for when the sweet tooth strikes. Even though they have some healthier ingredients, I don’t try to fool myself — they are really just a small chocolate candy bar, lol. I made a base batch, then divided them into several flavors: oats, oat flour, flax meal, wheat germ, a vegan meal replacement protein powder, non-fat yogurt, pepita seed butter (made with a food processor), toasted teff, quinoa, black sesame, and amaranth (nice crunch from this combo!), vanilla, pinch of salt, and honey. I wanted to use dates or date syrup for this, but I ran out. So, I subbed honey, and they were fab. The chunky add-ins were: goji berries, almonds, cacao nibs, and toasted sesame. I planned on a chile version, as well, but forgot. My fave was the sesame. I really savor the flavors of sesame and chocolate. Even without the chocolate, this was one of my favorite granolas I’ve made over the years. I’m glad I have this blog to keep my memories!

— While taking yoga instructor classes, I met a terrific young lady DIYer. She made all sorts of things like flip flops from recycled tires and homemade sunblock. As the heat goes on (and on), I thought I would share this natural sunscreen (no parabens or undesirables) post: 3 Natural Sunscreen Recipes to Make at Home for Cheap | treehugger.com.

— Gatsby Inspired Hair Accessories | fashionlady.in.

— What you can do with rocks and stones!

Chanticleer Part 2: Garden Seating | CAROLYN’S SHADE GARDENS

Creative Stacked Stone Wall Ideas | goodhomedesign.com. Love the re-purposed wine bottles one.

— Featured Recipes:
Salt Cod Croquettes | finedininglovers.com.

Mango Raspberry Jelly with Pomegranate and Chia Seeds | noGuilt Nutrition.

10 Ricette Vegane con la Papaya | ecco.it.

Muhammara and Cucumber Bites | phamfatale.com.

Grilled Carrot & Walnut Salad with Carrot Top Pesto | Dishing Up the Dirt. This is a farmer’s blog. Read their posts on the trials (like deer consuming some of their crops 😦 ), tribs, and triumphs of working the land. It’s really interesting. Then, make this salad.

Mushroom, Onion, and Stout Grilled Cheese Sandwiches | floatingkitchen.net.

Earl Grey Caramels | Patisserie Makes Perfect.

Pineapple, Raspberry, and Peach Sangria Blanca | cookswithcocktails.com.

Take care! ‘Til 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!

Recipes: Thanksgiving

Guest Post: Apple Walnut Tart with Maple Custard from Baking A Moment | Hip Foodie Mom.

Well, it’s getting to be about that time. For those of you reading in the States, it’s countdown time to Turkey Day. I know those of you outside the States are probably wondering what all this fuss is about, lol. I see many of the blogs I read in the UK and other places are already on to Hanukkah and Christmas. I posted this gorgeous Apple-Walnut Tart on my previous blog, but missed re-posting it here. I thought it to be perfect for Thanksgiving, though, so here it is again. It does not contain wheat, if you have allergy issues.

As I have been thinking about rounding up recipes to post this past week, I was struck by something: I don’t really remember many of the family Thanksgivings I had growing up. I vaguely recall one or two. I think most of my memories are from the last few years. Perhaps sometimes you think you remember things based on what others tell you. And, maybe talking about traditional foods evokes certain memories that cannot necessarily be pinpointed to a certain occasion. There was a tradition of pasta at one point, but I cannot recall how it started. I think maybe I started it, as I’m the only one in the family so desperately attached to it. Then, a few years ago, I decided to go all out with the normal turkey and trimmings. Each subsequent year it was less and less of a production. I love to cook, but I was exhausting myself. I was so worn out from my job the last couple of years, that I actually supplemented the meal with restaurant food! So, this year, I am not giving myself all of that stress.

I had several years I spent with my “adopted family” versus my own. As our family food heritages were the same, much of the same types of dishes were prepared: sweet potato pie, cornbread dressing, collard and turnip greens, baked mac & cheese. My mom always made apple pie, too, in addition to the sweet potato. The times I spent with my friends’ families or my step family, the dishes were much different: pumpkin pie, white bread stuffing, green bean casserole.

I’ve tried to gather a few recipes to add to the more traditional ones you may already have. I wasn’t really seeking out the healthiest types of dishes (although some are on the healthy side). Most of the recipes are not that involved, as you probably have enough going on that day to add too much more to it, haha. I tried to list a recipe from each of the food blogs on my blogroll this time, but please do check their entire blog for more fab inspiration.

Appetizers

I think apps and desserts are my favorite part of any type of gathering. When I prepared a big family meal for the day, I found I had to make sure to have enough snacks out pre-turkey. Otherwise, people try to sneak some of the dressing, etc. while everything is still being prepared, haha.

Crock Pot Bourbon Glazed Kielbasa Bites
Goat Cheese and Cheddar Carrots Not a recipe, but take a look at the pic to see how to make it. SO adorable!
Thai Lime and Chili Cashews If you can’t have nuts, you might try the seasoning on roasted pumpkin or squash seeds. I made roasted seeds from the delicata squash I recently had with my own seasoning blend. I was going to use them for a salad, but they tasted so good warm…they were consumed quickly, lol!
Also, here are links to previous posts for:
Crab and Goat Cheese Guacamole
Homemade Cheese
Homemade Crackers
And, DIY serving tray/plate ideas for your cheese/fruit/nuts/olives, etc. from previous ‘My Way’ posts here and here.

The Bird

I always use a brine for my turkeys (cornish hens, etc.), but here’s something I’ve never tried:

Roasted Tea-Brined Turkey Breast

Dressing

Cornbread Dressing with Apples and Chorizo

Rolls & Savory Biscotti

Soft 100% Whole Wheat Dinner Rolls You can use this as a base recipe for many shapes of rolls. I really like fan-tans.
Parmesan-Rosemary Biscotti

Veggies & Sides & Salads

Chilled Sweet and Sour Cucumber Noodles
Green Beans with Tomatoes and Feta
Roasted Butternut Squash with Black Garlic and Miso
Tennessee Honey Corn Pudding Whiskey is the secret ingredient!
Sticky Roast Chatenay Carrot Medley with Pomegranate Molasses
Rosemary Sweet Potato Stackers
One-Pan Spicy Rice
Roasted New Potatoes with Lemon and Thyme
Horseradish Mashed Potatoes Horseradish makes everything better. I could almost eat it by itself, I love it so much!
Previous links for:
Maple-Shallot Brussels Salad
And, if you make traditional sweet potatoes with marshmallows, don’t forget about the Homemade No-Corn Syrup Marshmallows recipe I recently posted.

Cranberry Sauce

Here’s a 2 for 1: Grab-n-Go Sweet Potato Cranberry Quinoa Power Bowl. Use the spicy cranberry sauce recipe for your Holiday meal, and then keep the cranberry love going with this energizing power bowl.

You can also use it for a leftover turkey waffle sandwich like the one I had at our Viva La Local Festival. I just can’t get away from thinking about that sandwich!

Desserts

As I said, sweet potato and apple pie have been the standing traditions in my family. I brought in the new tradition of mini or individual desserts. I have always loved any type of mini/petite dessert display. I love being able to sample a little bit of all kinds of tastes. It’s the same reason I’m fond of buffet-type meals.

Buttered Pecan Pots de Creme
Individual Pumpkin Ginger Cheesecakes
Melt-in-Your-Mouth Butter Cookies
Caneles
I cannot seem to link to videos properly, but check out Gemma’s 3 Bigger Bolder Holiday Pies http://www.youtube.com/watch?v=53SW4HAyxqU and if you have any desserts that are crying out to be a la mode, make sure to view Gemma’s popular No Ice Cream Machine Required, 2-Ingredient Ice Cream Base video http://www.youtube.com/watch?v=j70yTq2ysLQ. I first started watching Gemma’s vids after seeing a gorgeous ‘Naked Wedding Cake’ she made. The cake is ‘naked,’ as it has no icing (just powdered sugar), just FYI. I posted it on my previous blog, but I also missed re-posting it here. I am not great at cake decorating, so it’s right up my alley! She has new vids on Thursdays (and sometimes even more days of the week), and they are always so fun.

Drinks

Homemade Cranberry Liqueur Very versatile! You can use this for a host of things.
Funfetti Coffee Creamer After you’ve had your bubbly, here’s a fun funfetti way to perk up for football games and such.
Previous links for:
Rhubarb Shrub Sparkler
Sage and Peppercorn Old Fashioned
The Queen’s Cocktail

I hope you enjoy these recipes. If you don’t have the exact ingredients available (or cannot have some ingredients, for whatever reason), don’t let that stop you from creating your own version. You can use the recipe as a starting point to springboard your new ideas off of. You may be surprised at what you can come up with!