Tuesday, November 30, 2010

Turkey Soup

What did you do with the carcass after you ate the turkey?  Well, why not make soup?  Here is a recipe which originated from my good friend Barbie!  I'm sure she wouldn't mind me sharing?

Step 1:
1 Turkey carcass
Water to cover
1 onion, diced in chucks

Boil carcass and onions for an hour or so until all the meat falls off the bone.  Remove from heat and strain making sure to get all the bones out while at the same time keeping as much turkey and broth as you can salvage.

Step 2:

1 large onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tablespoons olive oil
Leftover white wine (Optional)
All leftover Gravy from Thanksgiving dinner
All leftover stuffing from Thanksgiving dinner
Add any leftover turkey, diced into bite size pieces
Salt and Pepper to Taste

Method:

1)  Saute onion, carrots and celery in olive oil until lightly golden.
2)  De glaze the pan with leftover wine if you have it.  If not, add the broth from above boiled carcass, leftover turkey, gravy, and stuffing.
3)  Bring to a boil then lower the temperature to an occasional bubble.
4)  Serve with egg noodles or without!  This will be it for the turkey...Yippee!!!!

Monday, November 29, 2010

London Fog Tea with Candy Cane

Tonight reminds me of London, it's cold and RAINY!  I can't think of anything I would rather have than a warm cup of tea!  So... I made a cute little tea using the English Breakfast tea bags my dear friend brought back from London.  This has a twist because I added a candy cane stir stick then decorated the froth with a smiley face...just for a little fun!

London Fog Tea with Candy Cane

1 cup of hot water, place tea bag in to brew (the strength should be 'strong')
1 cup of warmed skim milk (froth the milk if you are able to)
2 Teaspoons vanilla syrup flavoring (optional)
2 Small Candy Cane's
2 cute tea cup's (you and a friend of course)

Method:

1)  Divide the tea between 2 cups and froth the milk if you are able.
2) Next, add a teaspoon of Vanilla syrup to each cup and pour the frothed milk in like you would a Latte.
3) Decorate as you wish or just add a candy cane for a little fun!

Warm Amsterdam Cheese and Turkey Sandwich with Baked Cranberries

Remember the Baked Cranberries I made for Thanksgiving?  Well, here is a warm sandwich I made for my husband today using the cranberries in the sandwich.  This was really yummy and I also used up some more of the leftover turkey we have as well...Yippee!

2 Slices Whole Grain Bread
3 Thinly sliced pieces of Old Amsterdam Cheese
2 slices of Turkey Breast (I used leftovers from Thanksgiving)
1 Tablespoon of  Baked Cranberries (Previously made, or use canned cranberries)
1 Piece of Romaine lettuce
3 pieces of Italian parsley
1 1/2 teaspoons Smart Balance Mayonnaise with Omega Plus

Method

1)  Place the Turkey and slices of Cheese on the bread.  Heat either on a panini machine or just use a plan old frying pan and warm on both sides until the cheese has melted.
2)  Next, open sandwich up carefully, and place mayo, lettuce, parsley, and cranberries.  Put back together and serve ASAP.
3)  Enjoy!  The cheese has a rich and robust flavor which really melds well with the turkey...LOVE IT!

Gingerbread House... Kids Decor

Every year my boys love to decorate a Gingerbread house.  I think they are fun for them to do and it keeps them out of trouble.  Here is a simple recipe for the 'dough' and the 'glue' we use.  Hope you all have time to make one with the kids in your life!

Dough

1/4 cup butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup black strap molasses
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
splash of water if dry

Method

1)  Cream together butter and sugar.  Add the molasses and mix well.
2)  Mix the dry ingredients together.  With a mixer slowly add the dry ingredients to the molasses mixture.  If the dough becomes to dry add a little water to get it to stick.  Work the dough to a ball and refrigerate until chilled, 1 hour or so.
3)  Next, roll dough out with a light sprinkle of flour on a board and cut into desired shapes.  Bake in 350 degree oven for 10-15 minutes.

'Glue'

2 cup sifted confectioners' sugar
2 large egg whites
Food coloring (your choice)

Method

Mix the egg whites and confectioners' sugar together with an electric mixture until fluffy and light.  Divide the 'glue' into seperate containers and mix desired colors. Use this both to hold the house together and to decorate the house and gingerbread men/women!
The Gingerbread man is too funny (he must be a HOT head) and the logs outside the 'front door' were made from leftover Halloween Candy...LOVE IT!

Sunday, November 28, 2010

Waldorf Salad with Cranberries and Toasted Walnuts

If your house is anything like mine you have Turkey leftovers galore!  So I have been making Turkey, Cheedar, and Cranberry Sandwiches, along with Waldorf Salad with Cranberries and Toasted Walnuts for lunch.  The Waldorf Salad is a big hit!  Here is the recipe....


1 Granny Smith Apple, diced (unpeeled)
1 Honey Crisp Apple, diced (unpeeled)
1/2 cup walnuts (toasted in oven 3 minutes on 400), then chopped
1/2 cup diced celery
1 whole green onion, diced
1/2 cup dried cranberries
1 tablespoon lemon juice
1/4 cup walnut oil
2 tablespoons sherry vinegar

Method:
Mix all ingredients in a bowl and serve.  Serves 4-6

Friday, November 26, 2010

Christmas Decor

It's that time again!  Time to get the decorating and the shopping completed!  Here we go....
Christmas Mantel
Fill Canisters

Thursday, November 25, 2010

Thanksgiving!

What are you Thankful for this year?  We're thankful for our health this year!  We hope to continue with the health and maybe add a few jobs, lol!  Well, here are few Thanksgiving photo's!


Centerpiece
The Table "Not Ready Yet"

The Turkey


Here is the "Table" complete with a menu at each plate!

Heavenly Salad

A couple of dishes this Thanksgiving were still the stand out favorites for the kids!  Here is the recipe.  This one was handed down from my Mother-in-law!
   
2 Small pkg. lime Jell-O
2 cups water
1 large can of crushed pineapple
3 oz. pkg. cream cheese
1/2 cup walnuts, chopped
1 cup celery, cut fine
1/2 pint of whipping cream, whipped

Method

Dissolve Jell-O in 2 cups boiling water and cool.  When it begins to set, whip it.  In separate bowl mix together pineapple, cream cheese, walnuts, and celery.  Once mixed together stir in with the lime Jell-O.  Fold in the whipping cream and serve.

Top View!

Baked Cranberries

 I hope you all had a great Thanksgiving!  We had to add a Herbed Persimmon Spoonbread to our Thanksgiving menu...per my husband!  Really, with all the other food we needed this too?  One of the big hits this Thanksgiving was the baked cranberries.  Here is the recipe which would be a wonderful addition to a Christmas dinner as well!

1 lb. bag fresh cranberries
2 cups sugar
1/2 (12oz) bag frozen whole raspberries, thawed
3 Tablespoons Orange-flavor liqueur
1/2 cup sugar

Method

Spread rinsed and drained cranberries in glass 9 X13 dish.  Sprinkle evenly with 2 cups sugar, toss to coat.  Bake in a preheated 350 oven until hot and bubbly and sugar is dissolved (about 45 minutes), stirring twice.  Gently stir in raspberries, liqueur and 1/2 cup sugar.  Refrigerate, covered for 3 hours or longer.
Baked Cranberries!

Sunday, November 21, 2010

Carob Hot Chocolate?

My son had a friend over today and wanted Hot Chocolate while playing Monopoly.  So... I told them I would get it for them.  I thought I would test using Carob chips instead of regular chocolate to see if they could tell the difference...Sneaky!  Well, I think the added Peppermint flavor helped in hinding the different chocolate flavor, but it worked!  Here is what I did....


2 tablespoons carob chips
1 package peppermint hot chocolate powder
Milk or water to fill the glass, warmed
Whipped cream for the topping
Chocolate peppermint chips for the topping

Method:

Warm the milk (water) in the microwave.  Add a tablespoon of carob chips per glass and stir until melted.  Mix a little peppermint hot chocolate powder and stir.  Warm again if needed to make sure all blend together.  Add whipped topping and decorate with chocolate peppermint chips.  P.S. The kids will never know the base is mostly carob chips and NOT all just Chocolate!

Thanksgiving Update!

It's that time again!  When all of the women cook all day in the kitchen while the men sit and watch football! Well, it's better to be a little prepared so you can do something you want to do on your day off of work!  So here is a sneak peek of my Thanksgiving menu! 

Thought this was a cute little cartoon! 

Thanksgiving Menu

Spiced Apple Cider with Clove Oranges
*********
Roast Stuffed Turkey with Pan Gravy
Oyster and Mushroom Stuffing
Baked Cranberries
Mashed Garlic and Chives Potatoes
Mashed Hubbard Squash
Heavenly Salad (Husband's family MUST HAVE)
Classic Green Beans
**********
Classic Pumpkin Pie
Walnut-Praline Pumpkin Pie



Carol's Famous Salad

My friend Carol always makes this salad for me when I visit her!  It's really simple and very good!  I have to admit.... I added my sprouted chick peas to it for a little extra nutrition.  I sure hope she doesn't mind????

1 head romaine hearts, cut into desired size & divided between two plates
1 avocado, cut into slices
2/3 cup walnuts, toasted in 350 oven until light brown
2 tablespoons, sprouted chick peas
1 tomato, diced, optional
3 tablespoons walnut oil
1 1/2 tablespoons freshly squeezed lime juice
Freshly Shredded Parmesan on top, optional
Salt & Pepper to taste
Method:

Place romaine lettuce on plate, add toasted walnuts, avocado, chick peas, tomato and salt and pepper to taste.  Add Parmesan if desired.  Before serving drizzle olive oil on top and squeeze lime juice to taste, Serve!  Yummy!

Sunday, November 14, 2010

Tiffany's Tuscan Bean Soup

Needed to make something quick tonight!  I had those leftover beans from a couple of days ago when I made the bean wraps.  So I added another couple of cans and made the most wonderful soup.  You just need a little bread or side salad and you are good to go with this one.

2 cans canned garbanzo beans
1/2 can Aduki beans
3 cups chicken stock
3 oz dried conchigliette (small pasta shells)
4 tablespoons olive oil
3 garlic cloves, sliced thin
4 tablespoons fresh parsley, chopped
Salt and Pepper to taste

Method:

1) Place 1 can of the garbanzo beans and 1/4 cup of the Aduki beans and 1/2 cup of the stock in a food processor and process until smooth.  Pour into a large stove top pan and add the remaining beans and stock bring to a boil.
2) Next, add the pasta to the bean mixture and return to a boil until and cook until just done.
3) Meanwhile, in a little saute pan add the olive oil and garlic and saute until golden, about 2 minutes.
4) When the pasta is done add the garlic and olive oil to the pasta bean mixture and stir.  Add the parsley and adjust salt and pepper seasonings and serve immediately. Serve with bread of your choice or salad!

Saturday, November 13, 2010

Giacobbe Meatball Sandwich

With all the snow we had today I was not in the mood for a long dinner...I needed to shovel!!!I tend to make meatball sandwiches for my boys on crazy days and this was one of them!  These are so easy and I take them right out of the freezer!  I got this recipe from my mother-in-law years ago and still make them today.  She was Italian and she was an amazing cook.  I would always call her when I wanted to make an Italian meal she was the expert.  Here is a recipe she gave me for homemade meatballs.  I normally make a couple batches and freeze them for when I need a quick dinner.  Enjoy!


1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1 1/2 cups breadcrumbs
1/2 onion, chopped
1 small clove garlic, minced
1/2 cup Parmesan cheese, grated
Salt and Pepper to taste
Add water if it seems dry
NOTE: I usually make the meatball and use a little water in may hands to smooth out the meatball and make it stick together better.
1  Italian loaf of bread sliced for serving

Method:

Roll meatballs, and place in a 350 degree oven for 1/2 hour or so.  Rotate meatballs while cooking!  Once meatballs are cooked you can add to a Tomato sauce or you can freeze them for later use.  To reheat, just put the meatballs you wish to consume in a small sauce pan either with the sauce you want to use or a little water and a lid.  Warm them on medium heat for about 20 minutes until warmed all the way through. 

Friday, November 12, 2010

Mexican Chicken and Aduki Bean Wraps

Today I was at home for lunch so I decided to use up a leftover piece of boneless chicken breast which I had cooked up earlier in the week.   I had only applied salt and pepper during the intital cooking of the chicken breast so I needed to add some mexican flavor to it.  I also needed more than 1 small chicken breast to make 2 meals so this is what I came up with!

Completed:  Mexican Chicken and Aduki Bean Wraps...so GOOD!
1 previously cooked boneless chicken breast, sliced thin
1 can Aduki Beans (I only used 1/2 cup so you'll be seeing another recipe using this ingredient)
2 green onions, sliced
1/4 cup white shoe peg corn (I used freezer variety)
1 teaspoon ground cumin plus a dusting for the sliced chicken
1/2 cup shredded Cheddar cheese, divided between the 2 wraps
2 whole grain burritos
1/2 large tomato, diced
1 1/2 cups lettuce of your choice (I used a mixture of romaine, baby lettuces, and parsley)
1 1/2 teaspoons of fresh lime juice
2 1/2 tablespoons of olive oil
Salt and Pepper to taste
Toppings: Light sour cream and slices of lime rind for food decor


Method:

1) Preheat oven at 425.  Take a piece of foil lined with parchment paper and lay out burrito in the center (obviously do this twice)!
2) Take the sliced chicken and add a dusting of ground cumin to the chicken.

As you can see, just a light dusting was used on the sliced chicken breasts.
  
3) Next, in a small bowl mix together corn, green onions, Aduki beans, 1 tablespoon olive oil, cumin, and a grind of salt and pepper.
4) Then place the chicken on the burritos and layer Aduki bean mixture then 1/2 of the cheddar cheese.

I used these Organic beans to try a different flavor, they have a mild sweet flavor and are traditionally eaten at New Years for well being.  I figured Bob and I could use the "well being NOW" lol!
5) Wrap burritos tightly and place in preheated oven for 10 minutes.

Yep, I labeled these before putting in the oven!  Aren't they CUTE????

6)  While you are waiting for the burritos to bake make a small little lettuce mixture to go on top!  Take lettuce of your choice and place in a bowl you can mix in.  Add tomatoes, remaining olive oil, lime juice, salt and pepper to taste and toss together. You could also add some of the green stems from the green onions sliced (Only if you HATE throwing things away...just like me:)
7)  Take burritos out of the oven, place on plate and top with lettuce mixture, a dab of sour cream and little slices of lime rind for decor (I LOVE that part)!  Enjoy!

Germinating & Sprouting Chickpeas

I know what you're all thinking, "she must be losing her mind being in that house with her husband being out of work for so long"!  And chances are...you are correct!  But, I have sprouted chickpeas, almonds, sesame seeds and quinoa all successfully without any fancy equipment.   Why would you do this, you ask? Well, these dried peas contain nutrition and fiber we otherwise do not get in our diets.  They also contain anticancer substances when sprouted (So...here are some of my 'secrets' for germinating and sprouting chickpeas.)  If you are all are interested, I can give you the low down on the other seeds, nuts or beans which are easy to sprout without the expensive equipment!

So here is to our health...extra fiber (a bonus):

These are the cute little containers I have used for years to hold my orgainic little dormant treasures and YES, I labeled them!  Looks like I need to make a trip to the co-op for some more Chickpeas!
Step 1:  GERMINATING

*  First rinse the Organic RAW chick peas (they are also called Garbanzo beans), then soak them in purified water for 12 hours.  (I use a plain old plate and set it out on the kitchen counter, NOT in direct sunlight)!

Place chickpeas on plate "Single layer...do NOT pile"

Next, add the purified water until just covered and wait, and wait, and wait! For 12 hours to be exact!


Then after 12 hours they look all puffed up, now you can sprout them for the nutritional benefit!
Step 2:  SPROUTING

This step is just as easy, you wash the chickpeas one more time!  Then recover with purified water and place plastic wrap over the plate and set out on the kitchen counter again.  Then you wait and wait and wait (12 hours again)!  They will start growing then you are ready to eat them.  Just wash and gently dry them.  If you keep them refrigerated in a container they will last for 3 to 5 days!  Enjoy!

Look how YUMMY!

Wednesday, November 10, 2010

Pumpkin Soup

I had another pumpkin just sitting out in the front waiting for me to do something with it!  So tonight I made a pumpkin soup!  I also baked the seeds for extra toppings!


1 medium pumpkin, seeded, peeled and diced into 1 inch chunks
1 medium onion, diced
3 tablespoons butter
1/2 teaspoon ground nutmeg
1 teaspoon ground Cinnamon
1 cup 2% milk
1/4 cup cognac
Salt and Pepper to taste

Method:

1) Boil cubed pumpkin in water until soft.  Drain and place in batches in Cuisinart and blend, set aside.

2) Next, saute onion in pan until transparent and add to the Cuisinart and blend with the pumpkin.  Add the nutmeg, cinnamon, salt and pepper.

3) Take the cognac and deglaze the pan you sauteed the onion in, cooking liquid down to 1 tablespoon then add to the pumpkin mixture.
4) Pour all the pumpkin back into the initial pan you boiled the pumpkin in and set on a low temperature adding the milk in at this time.  Adjust spices and warm to desired temperature before serving.  Serves 4.

For Serving:  I placed a little whipped cream in the center and dusted with cinnamon the children thought they were getting a dessert for dinner:)

Tuesday, November 9, 2010

Pork and Lingonberry Crock Pot

Before I had to go to work today I was already wondering what I would be making for dinner???  If I don't figure it out in the morning I'll have to scramble to figure it out after work.  So... I pulled some pork chops out of the freezer and defrosted them quick in the microwave.  Then proceeded to make this amazing Crock Pot dish just by transposing one of my Grandmother's recipes we used to eat on special occasions... that took forever to make.  This version was quick and I believe just as good if not better.  Now, if you have know idea what 'Lingonberries' are you most likely are not Swedish.  These are purchased in a jar.  I use the lingonberry preserves which are easy to buy if you live in Minnesota (basically they are in every store on the shelves with the jams)!  If you live anywhere else you might need to go to a speciality store?  However, while visiting my father-in-law in Connecticut I found them pretty easily at a Stop-N-Shop!  I hope this helps.


4 Pork Chops (bone-in)
1 Tablespoon Olive oil
1/4 cup dry sherry
2 granny smith apples, peeled and sliced 1/4 inch thick, take the seeds out of the star shape in the center.

The apples sliced!
1/4 cup Jumbo raisins
1 cup lingonberry preserves
Salt and Pepper to taste

Method:

1) Place salt and peppered pork chops in saute pan with the olive oil and saute until just browned on both sides, about 2 minutes per side (Do NOT cook through)!  Place in crock pot.
2) De glaze the saute pan on high heat with the dry sherry and cook down to two tablespoons.  Pour of the liquid on the pork chops.
3) Next, arrange the apples in the crock pot, add the raisins and the lingonberry preserves.  Place the lid on the crock pot and cook on low temprature for 6 hours.  Serve with rice or potatoes.  You can also make a gravy out of the sauce if you wish.  That is what I did....it was amazing!


Monday, November 8, 2010

Tuscan Turkey Sandwich with Lemonaise

The kids did not have school today which meant me making lunch for the gang.  So I made bagel sandwiches with a 'Lemonaise' rather than Mayonnaise for a lighter 'flair'.  This is really yummy, you should try this if you can't have dairy...a great alternative!


4 bagels (your choice)
2 slices "Boar's Head Tuscan Turkey" per sandwich (8 slices total)
1 Tablespoon Lemonaise "The Ojai cook brand", per sandwich, (4 tablespoons total)
1 leaf of Romaine lettuce per sandwich (any other greens you feel like adding is always a benefit)
1 slice of tomato per sandwich (4 slices total)
1 slice Gruyere cheese per sandwich (Omit this is you can't have dairy)
Salt and Pepper to taste


Method:

Layer the ingredients in an eye pleasing way and serve. Beautiful, served with sliced peaches on the side. Serves 4.

Sunday, November 7, 2010

Sunday Chicken Pot Pie

Sunday's are for family and meals.  These don't need to be expensive meals either!  I'm all about frugal these days with my husband being out of work for over a year!  Here is a meal using what I had both in the house and out in the garden!  Enjoy!

I served this meal with Dinosaur Kale and Romaine Garlic Salad!
Pastry:

1 cup flour
4 tablespoons butter, diced
2/3 cup cream cheese, diced
1/2 tsp. salt
1 tablespoon water

Filling:

2 boneless chicken breasts, sauteed and diced
6 large carrots, peeled and cut into disks
1 large onion, diced
3 celery stalks, diced
4 tablespoons fresh parsley, minced
3 tablespoons corn starch, mixed with 5 tablespoons cold water
1 tablespoon flour, mixed with 3 tablespoons cold water
1 1/2 cup chicken stock
1/4 cup brandy (from my husbands liqueur cabinet...don't tell) 
Salt and Pepper to taste

Egg White mixture:

1 tablespoon egg white
1 teaspoon water
Mix the two together!

To Make Pastry:

Toss together flour and salt.  Place flour mixture in Cuisinart food processor and add butter and cream cheese pulse until resembles course crumbs.  Add the water to make dough stick together.  Make into a ball, wrap and place in the refrigerator until ready to use.

To Make Filling:

1)  Saute chicken until just done and place on a plate to cool.  Use the same saute pan and saute onion, carrots, and celery about minutes.  Move completed sauteed vegetables to a bowl add the parsley and mix.  Dice up the chicken and place in the same bowl with the vegetables.
2)  Next,  place the brandy in the saute pan and cook down, scraping brown bits until the liqued is cooked down to around two tablespoons.
3) Then add the chicken stock to the pan.  When warm add the cornstarch, flour mixtures and salt and pepper to taste.  Cook until gravy thickens, and adjust seasonings.
4)  Divide the vegetable/chicken mixture between the individual oven safe bowls.  Pour the gravy into the bowls over the vegetable/chicken mixture.  Preheat the oven to 425.
5) Lastly, roll the out dough and cut into circles to place over each bowl.  Cut the remainding dough into preferred shapes and place on top of covered bowls.  Brush egg white mixture over the completed pot pies and place in the preheated oven.  Pot pie is done in 20 minutes or so depending on the size of your bowls.
Enjoy!



Saturday, November 6, 2010

Come see an Amazing Free Concert

Attention! Attention to all! 
 If anyone is interested in a free chamber music concert this coming Sunday Novermber 7th, put on by the Isles Ensemble... please come.  It starts promptly at 2:00 pm at Lake of the Isles Lutheran Church.  I've attached a link at the bottom of the photo if you would like more details.  I'm going as well to see my good friend play the Viola (Johanna, blond in the back row)!  Can't wait...see you Sunday!


For more information click on the sight below:

Pumpkin Puree over Cheese Ravioli

  My kids made these adorable vegetable decorated pumpkins a couple of weekends ago at the Arboretum near our house.  After they were displayed for a week or so I noticed they were not looking so good.  So... I thought I would make dinner out of them!  Let's not tell the children what they are eating for dinner, lol!

Cute Pumpkin...which will now be dinner!

2 medium yellow onions, peeled and diced
4 tablespoons butter, (your choice)
1 small pumpkin, peeled, seeded, and diced
Note: Dice the pumpkin in smaller cubes for quicker sauteing time
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon fresh sage, diced
2/3 cup skim or 2% milk
Salt & Pepper to taste
1 bag of cheese Ravioli (your choice)

Method:

1) Saute onions in the butter on medium/high heat for 5 minutes.  Once the onions until turn opaque in color add the diced pumpkin and nutmeg and continue to saute with a lid on the pan until the pumpkin becomes soft, 15 minutes.


2) Next, add the Cinnamon, sage, and milk; stir to combine.  Simultaneously, begin to boil a separate pot of water for the cheese ravioli.
3) Once the remaining spices and milk are added to the pumpkin mixture place it in a small Cuisinart or blender and blend on high until no lumps are visible.  Add salt and pepper to taste.  Place back in pan used to cook the pumpkin to keep warm while the Cheese Ravioli is cooking.
 
4) Once ravioli is done mix a small amount of the pumpkin sauce with the ravioli and serve by placing the sauce on top of each pile of ravioli and decorate with sage and a dusting of Parmesan. 

Pumpkin Puree over Cheese Ravioli...Yum!


Friday, November 5, 2010

Almond Parsley Pesto

Today, I was noticing the parsley in the garden was starting to wilt. YIKES!!! I know what is right around the corner...WINTER!  So, I didn't want to waste such wonderful organic parsley.  Let's make some more pesto and be creative by using parsley instead of the common basil which is normally used and almonds rather than the pine nuts!


2 cups packed Italian and Curly parsley (I mixed the two kinds of parsley for variety)
2 cloves garlic, minced
2 teaspoons salt
1 cup Olive oil
2/3 cup raw almonds
1/4 Parmesan

Method:

1) Place the garlic, salt and parsley in the food processor (I use a small Cuisinart for easy clean up) and puree.
2) Slowly add the olive oil until well blended.
3) Add the almonds and Parmesan, pulse to chop and puree to a well blended loose paste.
4) Serve over a thin pasta noodle or pick a gluten free variety of pasta!  Enjoy!  If you have left overs freeze in ice cube trays for winter enjoyment!
The Parsley Almond Pesto Frozen in ice cube trays 


Thursday, November 4, 2010

Blueberry Blast Smoothie

Most mornings I try to make smoothies for the boys before they go off to school.  This morning I had one as well and thought everyone should drink one of these to get their day off to a great start!  Here is the simple recipe!


1 cup organic frozen blueberries
1/2 cup Organic Almond milk (I use Pacific brand)
1 tablespoon fresh flax oil (I use Barlean's brand)
1/2 cup Organic Vanilla yogurt (I use Brown Cow brand)
1/2 banana

Method

Place all ingredients in a blender and mix on high speed.  I use a magic bullet... it's a great tool and easy to clean!


Clean up the kitchen with...Bar Keeper's Friend...click below!