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!

Healthy Appetizer Recipes

24 Healthy Appetizer Recipes | FaveHealthyRecipes.com.

“When go-to appetizers consist of loaded nachos to deep-fried onion rings, healthy appetizer choices seem to be few and far between. For those watching their weight, appetizers can be a serious diet destroyer. Often, party appetizers are not very filling, so we tend to eat a lot. When a table is full of finger-licking-good food, it is hard to resist. Before know it, we just consumed hundreds of empty calories. A few seemingly harmless nachos could add up to 500 calories to your meal – and that’s before the main meal! However, there is a way that you can enjoy appetizers without all the excess calories. Slim down your starters by following these healthy appetizer recipes.”

My week started with a no-frills dish of sautéed zucchini. The next day, I started craving fried zuc, but you know I rarely pan or deep-fry foods. So, I knew a bit of panko, a Misto of oil, then a bake-fry was in order. I first started using panko (back in the day) after seeing a television cooking program. I don’t recall what the preparation was. The main reason for watching the show was that the chef was attractive, haha. Panko preps come out so nice and crunchy. I had just uncovered my slow cooker full of homemade non-fat yogurt, so I thought perhaps I could use it to replace an egg/flour coating. I have been using the yogurt a lot lately to replace oil and eggs in a variety of dishes (and baked goods). I just mixed in a little s&p and garlic, then coated with the yogurt. I love a little dust of cheese (like parm or romano), herbs, and garlic after they come out of the oven. The following day, I was still in a fried zuc mood, but had to sub yellow squash. I took a pic this time. I adore creamy horseradish dip (as they serve at many restaurants), so I made a low cal dip with fresh horseradish, mustard, light mayo, and a pinch of sweetener. I love to put “stick” dips in a shot glass — makes for easy dunking.

The fried zuc got me in a pub food mood, so I made a few batches of baked sweet cinnamon sweet potato chips, then baked Italian red potato chips. Then, I decided I wanted fried mushrooms. I was out of panko by this time, though, and didn’t feel like preparing a batter. So, I moved on to sesame seeds. Why not? I used portobellos this batch. (I made chalkboards this week, so that’s what’s in the background.)

The dip was a blackberry mustard. I actually mixed in way more blackberry after I snapped the pic, so it was more purplish. I used the same yogurt coating method, only I added a bit of dried rosemary to the yogurt. I haven’t been using my rosemary too frequently, so I may have to dry a fresh batch. I can’t seem to keep up with my dried cilantro! Anyway…making these lightened up apps had me searching for a few more recipes. So, I thought I would share this post. I love standard fare of things like the fried zuc, mozz sticks, nachos, onion rings, quesadillas, stuffed mushrooms, wings, etc., that have found their way onto so many menus. Sometimes, I just want something similar, but lighter, though.

Hope you enjoy these recipes. Have a great rest of the weekend!

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!

Which ‘wich is Which?

10 Tea Sandwich Recipes We Love | Rivertea BlogRivertea Blog

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

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


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

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

Recipes: 4th of July: Lettuce Entertain You

Ode to Caesar | Vegan + Gluten Free | Fare Isle.

I’ve enjoyed a version of this salad multiple times this past week, and I thought it would be splendid to share for the Holiday. I had been craving a classic chicken Caesar salad, but I rarely purchase chicken. Then, I came across this recipe using roasted chickpeas. Problem solved. I planned on preparing the dressing as instructed in the recipe, but had a glitch. It calls for a tofu base, and I accidentally put my tofu in the freezer. I was so irritated, haha! I subbed my own last-minute lemony, buttermilk romano-peppercorn Caesar. I will try the tofu base out sometime soon. I roasted the chickpeas with a little garlic powder, herbs, salt, pinch of sweetener, spritz of oil, and romano.

Lemony Lentil and Herb Lettuce Cups | Dishing Up the Dirt | It’s Alive!

I also saw these lentil lettuce cups, and wanted to give them a go. I didn’t have radishes at the time, so I threw a bit of cucumber in.

I only made 2 portions when this pic was taken, so I did not make the full batch of dressing. I just Misto’d a little oil on the lentils with a squeeze of lemon juice, and added the other ingredients (no dill) accordingly. I will make a larger quantity this weekend. This recipe encouraged me to use lettuce cups for the chickpea Caesar, so I switched up from a full salad for this meal. Then, I started thinking about a Buffalo Caesar, so I just doused a bit of wing sauce on some of the chickpeas, added a bit of homemade blue cheese, then a few slices of celery. Just these 3 ‘cups’ were extremely filling (and tasty!). I couldn’t finish them all in one sitting.

Forgive me, but I have been preoccupied with several things, so I do not have umpteen recipes to list for you today! I may stop trying to gather so many recipes in one post. It can be time-consuming. Luckily, you can always glean from last year’s 4th post!

Taking it easy with the cooking this year is my plan. I may bust out those Kosher pretzel dogs from last year. They were a hit! My mom keeps baking blueberry cobblers of late, so I may leave dessert up to her. Blueberries are her fave, but I usually prefer them in the company of other berries (except muffins). I love raspberry cobbler, though, which stems from a mass-produced pie-cobblerish à la mode dessert I frequently inhaled (probably 100 times) years and years ago. The blueberry keeps reminding me of it, so I may try to re-create it soon.

And, lastly, if you follow the chickpea Caesar salad as written, it’s a great vegan go-to dish. For those of you on that route (or even if you’re not), I also found a yummy-looking patriotic vegan cheesecake recipe with a combo of blueberries and strawberries.

No-Bake Vegan Strawberry & Blueberry Swirl Cheesecake | Blissful Basil.

Happy 4th, and I’ll see you next week!

Lemon and Rhubarb Posset with Pistachio Crumb + Tips for Preparing the Perfect Dinner Party

Lemon and Rhubarb Posset with Pistachio Crumb | Great British Chefs.

Doesn’t this look divine! A simple, elegant dessert to impress your guests.

Also, take a few cues from this post on how to prepare for the perfect party. “You don’t need to spend this month’s rent on lobster and foie gras to have a successful dinner party. In fact, cooking for a crowd can be a much more economical choice than forking out on dinner in a restaurant.”

Have a great weekend!

My Way, No. 24

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

— Wedding Style Saturday | My Wedding Nigeria.

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

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

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

Chana Masala | Garden Fresh Foodie.

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

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

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

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

How to Make Miso at Home | Renegade Health.

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

Have a fabulous day! ‘Til next time!

Free Culturing eBooks + How to Grow Wheatgrass & “Savory” Popsicle Ideas

Cultures for Health Newsletter | Cultures for Health.

I have been having a grand time this week reading up on all sorts of culturing! I wanted to share this link in case any of you are interested in the same. If you sign up for this trés informative Weekly, you will receive access to free eBooks. From homemade cheese, milk kefir, water kefir, yogurt, sourdough, fermented fruits and veggies, kombucha…these eBooks are packed full of great wisdom, as well as a plethora of easy & healthy recipes. I think you will really be delighted.

How to Grow Wheat Grass in Soil | Growing Wheat Grass for Juicing | Cultures for Health.

I have been thinking about a “savory” popsicle post for the last week or so. “Savory” just meaning not super sweet. I know some of you do not care for sweet treats. I ADORE sweetness, but savory suits me from time to time. I started thinking about pops due to the extreme Tucson heat we’ve been experiencing (100 degrees!!!). My Tucson friends, make sure you stay hydrated! I walked a few blocks and left my water at home. I was parched in just a short distance. I thought we had a law in Arizona stating businesses cannot refuse anyone water, so I stopped along the way to ask for some. They didn’t refuse me, but said I had to pay for it (if I didn’t have my own cup), haha. Anyway, make sure you carry some hydration with you. Popsicles are also a perfect, inexpensive way to beat the heat. When I saw this article, I thought the wheatgrass juice would be a perfect “savory” pop base. If desired, you can add-in whatever strikes your fancy.

I mentioned there are a ton of recipes in the eBooks, so you could certainly convert some of them to popsicle form. What about beet kvass, carrot-ginger, or kombucha? Turn your fave veggie juice or smoothie blend into a pop. Sometimes, I get in an Earl Grey mood, so I was thinking about an Earl & milk pop. Caffeine dehydrates, though, so that’s more for the flavor (unless I get decaf). All sorts of teas, herbs, and fragrant flowers (like mint, cilantro, lavender, or elderflowers) would be lovely bases. And, I love grapefruit (though they can be on the sweet side depending on the variety or ripeness), so I would love to make pops with the juice and maybe a bit of basil or another herb. You could also just add a bit of sourness or spice to a sweeter base, like mango pops with chile and lime sprinkled on the outside. There are also, of course, cocktails-turned-popsicles. The alcohol content needs to be low enough for them to freeze, though. These are just a few of my ideas, and I’ll post more as they come to me.

Keep cool!