June

June is going by so quickly! 

Brief update: have lost several pounds and am in dire need of new pants that don't fall off of me :)  This is a good thing.  Bad thing: sprained my foot on Wednesday.  It's on the mend, but I'm a little nervous to go back to training...hoping I don't re-injure it. 

I'll do a real update soon.  :)  Love to you all. 

update!

Life has felt like a bit of a blur lately- but a good one.  There have been some enormous changes in my life- and all good.  Months ago I caught a documentary called "Fat, Sick, & Nearly Dead" on tv...and the changes began.  The movie is about a man with an auto-immune disease that is crippling his ability to enjoy life, he is 90 pounds overweight, and decides to do something about it.  Doctors haven't been able to help him, he's taking multiple doses of steroids every day to keep his disease under control, and he suddenly questions: If my body could heal itself on the outside, why couldn't it heal itself on the INSIDE as well?  He goes on a 60 day juice fast.  Nothing but juice of fresh vegetables and fruits.  He explains the difference between micro and macro nutrients.  Micronutrients are the good stuff: fruits, veggies, nuts, beans... Macronutrients are everything else. 

Long story short, he loses the 90 pounds, cures his autoimmune disorder, and sparks a movement that is spreading like wildfire.  EAT MORE PRODUCE. 

I found the movie incredibly inspirational, especially as someone that has had my share of health struggles.  It got me to thinking about curing the damage that's been done to the inside of my body from prescription drugs, chemo, radiation, and the toxins that come with every day life.  So I gave myself a goal of changing my diet...making HALF of each meal be micronutrients...raw when possible, and organic when possible. 

Fast forward a few months and I have switched to a plant-based, mostly organic, lean diet, and I'm already seeing benefits in my health and skin that surprise me.  Eating better made me want to do everything better.  I hired a personal trainer and have been working with her- and working HARD- four times a week.

(as a side note: another INCREDIBLE documentary is "Food Matters." Speaks volumes about how most health issues are preventable with nutrition...but that there's no money in nutrition...there's money in the pharmaceutical industry.  Really thought provoking.)

Working that hard on myself made me see how easy "work" has become.  I recently found out that my job is being eliminated, but I have an opportunity to move into something new, that will be a good change of pace. 

I have felt so much more clear-headed about everything in life.  What is possible, the goals that seemed too difficult to reach now seem just around the corner.  I've been happy this past year and a half, but now I'm more than that...I'm super EXCITED about life in general.  My life is falling into place in so many ways.  Things are good. 

scalloped potatoes

 

I made this as a side to our Easter dinner with ham, green bean casserole, biscuits, and deviled eggs. 

Ingredients:

 

• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. 1 In a small sauce pan, melt butter and blend in flour.
2. 2 Let sit for a minute.
3. 3 Add all of cold milk, stirring with a whisk.
4. 4 Season with salt and cayenne.
5. 5 Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. 6 Reduce heat and stir in cheese.
7. 7 Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. 8 Pour half of cheese sauce over potatoes.
9. 9 Repeat with second layer of potatoes and cheese sauce.
10. 10 Sprinkle the remaining cheese on top.
11. 11 Top with some paprika for color.
12. 12 Bake uncovered for about 1 hour at 350F

Read more: http://www.food.com/recipe/scalloped-potatoes-85629#ixzz1KgdugIBV

Fried Eggs over Bruschetta

I found these perfect little gold cherry tomatoes at the market, and had some arugula and mozzarella from earlier in the week, so I made bruschetta and then thought the creamy fantasticness of egg yolks would be good over the top.  I was so right :) 

I mixed the tomatoes with fresh basil, oregano, thyme, salt and pepper, spread on french bread slices and topped with slices of bocconcini-  broiled that til golden, put on top of arugula tossed with balsamic vinaigrette, and top with two perfect fried eggs.  Fork and knife ready :) 

snuggly bugs

bite fight :)

panini!!

I bought a panini press/waffle maker/grill/griddle by sharper image this week...  and made turkey and green chili paninis.  Here's what ya need:

Asiago cheese bread, sliced
cajun spiced turkey
green chilis
avocado
mayo
pepperjack cheese
butter or olive oil. 

Assemble the ingredients as you like, brush the bread with butter or olive oil and grill on the panini press.  It is a MOST delicious panini.  :) 

Roasted Red Pepper Paninis with Garlic Chevre

Making the old classic Sunday Pot Roast, Carrots & Potatoes in the slow cooker today.  I remember coming home from church on Sundays as a little girl and the whole house smelling amazing...  makes me very nostalgic.  :)

I cleaned all day, did eight billion loads of laundry, and found time to make paninis for lunch.  Getting myself in order for the new year.  Feels good. 

Red Pepper Paninis couldn't be simpler.  Here's what you'll need: 

1 loaf ciabatta bread
1 jar roasted red peppers
1 container garlic goat cheese ( I use the garlic and herb chevre made by Jumpin Good Goat Dairy...they're local, their cheese is delicious, and their baby goats are sooo cute!!)
olive oil

I just slice the ciabatta sandwich size, and then in half.  I scoop out a bit of the bread insides...makes for a crispier sandwich.  Spread both sides with goat cheese and put one layer of roasted red peppers on one half.  Put the halves together.  Heat a couple T of olive oil over medium high heat in a nonstick skillet.  Cook sandwich on first side until golden brown.  I usually put a heavy cast iron skillet on top of the sandwich to weight it down while cooking.  Flip the sandwich and cook the other side until golden brown.  Remove from heat, slice in 1/2 and serve! 

Baked Ziti

Yum, yummy yum.  :) 

Baked Ziti.  I made this recipe up years ago and I always play it by ear.  Or tongue.  Or what the heck ever.  :)  It depends on how many people you're feeding, what else you're serving with it, etc. 

If I'm serving 4 people, with garlic bread and salad, I use an 8x8 baking dish.  I pour the dry ziti into it to eyeball how much ziti I will need.  I never measure anything with this dish. 

Here's what you'll need:
1 lb italian sausage
1 jar marinara sauce (whatever your favorite is... I like Bertolli Olive Oil & Garlic)
1 bag shredded mozzarella cheese
1 small carton heavy cream
1 box ziti or penne or rigatoni

Preheat your oven to 350.
Cook the pasta according to directions, undercooking by about 2 minutes.  Drain and reserve.
Brown sausage.  Once nearly cooked through, add the whole jar of marinara.
Add heavy cream just until the sauce turns an orange-y color.  You don't want to over-do...just make the sauce creamy. 
Add the pasta to the meat/sauce.
Place a layer of pasta mixture into your baking dish. 
Top with a layer of cheese.
Repeat, until all the pasta mixture and cheese have been used up. 

Bake, covered, for 20 minutes.  Uncover, bake 10 more minutes.  Broil until golden brown and bubbly on top.  Serve with ceasar salad and garlic bread. 

I know this recipe is kind of unexact and crazy, but that's why I love it.  You really can't mess it up.  :) 

Shrimp with Ginger and Lime

I adapted this from a Wolfgang Puck recipe-  and cooked the shrimp with the snow peas under the broiler as opposed to the grill or BBQ. 

3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon brown sugar
1 large clove garlic, minced
1 teaspoon grated lime zest
1 teaspoon Asian sesame oil
1 pound large shrimp (16 to 20 count)
2 limes, each cut into 4 wedges
2 tablespoons chopped, fresh cilantro

mix together lime juice, olive oil, ginger, brown sugar, garlic, zest and sesame oil. pour over peeled deveined shrimp, marinate for 30 minutes.

I put mine under the broiler with some snow peas and served over brown rice.

Chili Chicken with Basil

Oh my stars.  If you like spicy, try this recipe.  It's just spicy enough that it stays with you, not so spicy that you want to cry. :)  The only thing I did different was to add a little chopped green onion with the basil.

Chili Chicken with Basil (from Women's Health magazine) 4 servings

1 lb. boneless skinless chicken breast, chopped into bite sized pieces
2 thai bird chiles (or serrano chiles)
1 tsp soy sauce
2 C loosely packed fresh basil (I chopped mine after measuring)
1 Tbsp fish sauce
3 cloves garlic
1/2 Tbsp peanut oil or canola oil
1/2 Tbsp red chili paste (I just used sriracha)
1 tsp sugar
1 tsp cracked pepper
Cooked Brown Rice, if desired, for serving (this is what I used)

1.

Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)

2.

Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.

3.

Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately over brown rice.

Chicken Stew with Biscuits

It was cold and snowy the other night, a perfect stew night, and Scott & I had the house to ourselves, so I made chicken stew with biscuits.  I'm still trying to master the perfect biscuit recipe, so until I do, I use storebought buttermilk biscuit dough,  This is my own stew recipe, super simple, super easy, and really delicious.  I use a rotisserie chicken when I'm in a hurry, if I have the time, I roast my own chicken, and use the carcass to make stock. 

Chicken Stew with Biscuits (serves 6)

1 tube refrigerated buttermilk biscuits
2 stalks celery, diced
2 peeled carrots, diced
1 medium onion, diced
4 T extra virgin olive oil
3 T flour
4 C chicken stock
1 C milk or cream
salt and pepper, to taste
1 large rotisserie chicken, pulled from the bones and diced
parsley, for garnish

saute the celery, carrots, and onion in the olive oil until they begin to turn translucent and tender.  season with salt and pepper. 
add flour, cook for a few minutes to cook off the flour taste.
add chicken stock and bring to a boil.
add milk.
add chicken and allow stew to simmer. 

while stew is simmering, cook biscuits according to package directions.

If your stew needs to be thicker, you can make a slurry of cornstarch and broth to add to it, or you can mash up some butter in flour and add to the stew-  an old trick from culinary school.  :) 

when biscuits are just about done, taste stew for seasoning and re-season if needed.  Split biscuit into bowl and ladle stew over biscuits. Garnish with parsley.  :)  yay!  now devour!

stuffed peppers

  My thoughts on this one:  I thought this was a good recipe, but I tend to like things a little saltier and spicier.  Next time I'd do pepperjack instead of cheddar, and I'd grate it and mix it throughout.  I would also use taco seasoning to give the meat a spicier flavor.  If I were going for an italian style pepper, I think I'd use italian sausage and maybe a combination of cheeses.  But it's a good starting point. 

Stuffed Peppers

1 lb. ground beef

1/2 pkg. dry onion soup mix

1/2 c. water

6 asst. colored bell peppers

1 c. cooked white rice (or more if you like more rice)

• 1 jar of your favorite marinara sauce
• Cheddar Cheese
• 
  
• 
  
• Preheat oven to 350 degrees F.  In a skillet over medium heat, cook the beef with the onion soup mix and water until evenly browned.  Remove and discard the tops, seeds, and membranes of the bell peppers.  Parboil for 5 minutes.  Drain.  Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)  In a bowl, mix the browned beef, cooked rice, 1 cup marinara sauce. Spoon an equal amount of the mixture into each hollowed pepper, leaving about 1/4" or so space at the top. Spoon the remaining sauce over the stuffed peppers.  Cut cheddar cheese into sticks and insert 4 sticks an equal distance around inside edge of filled peppers.  Bake 1 hour in the preheated oven, until the peppers are tender.

potato pancakes

Giada's Potato Pancake recipe.  I love this alone, or with bacon gravy.  It's perfection. 

• 2 tablespoons olive oil, plus 1 tablespoon
• 1 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds Yukon gold potatoes, peeled
• 1 cup grated Parmesan
• 1/2 cup chopped fresh basil leaves

Directions

Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.


Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.


Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

lennypants :)

Poor Lennypants has puppy allergies.  Took him to the vet, where everyone ooh-ed and aah-ed over him, and told him what a handsome boy he is.  He was soooo good, save for chasing the office kitty after he got his belly shaved.  We've got steroids and ear drops, and are back home good as new.  Only problem now is he's got a taste of the big, bad world and thinks he's a man about town.  He keeps trying to make a run for it.  :) 

t-day photos

Such a fun day with family, good food, and just a little too much wine and kir royale.  Okay, alot too much.  :) 

eating, praying, loving.

"I've come to believe that there exists in the universe something I call 'The Physics of The Quest' -- a force of nature governed by laws as real as the laws of gravity or momentum.  And the rule of Quest Physics maybe goes like this: 'If you are brave enough to leave behind everything familiar and comforting (which can be anything from your house to your bitter old resentments) and set out on a truth-seeking journey (either externally or internally), and if you are truly willing to regard everything that happens to you on that journey as a clue, and if you accept everyone you meet along the way as a teacher, and if you are prepared - most of all - to face (and forgive) some very difficult realities about yourself... then truth will not be withheld from you.'  Or so I've come to believe.  I can't help but believe it, given my experience."  ~Elizabeth Gilbert

Let the Thanksgiving prep begin!!

Got the table set, grocery shopping done, flowers arranged.  Pay no attention to the puppy crate in the corner... ;)  My FAAAAAVORITE holiday is only two days away!!

my little munchkins

I'd never really done much research on pet food.  The food I normally feed my animals is having massive production issues, and I became tired of going to three different stores to try to locate their food.  So I started researching pet food, ingredients, processes, and what all of that info means. Really interesting... AND a little disturbing.

 I've switched to an all-natural, holistic brand pet food, for both my dogs and my cat.  The first three or four ingredients in every bag of food is MEAT.  Not corn, not grain, not preservatives...MEAT. I can pronounce all the ingredients and they are completely natural, normal foods.  Turkey.  Beef.  Sweet potatoes.  Green beans.  The pets LOVE it.   I'm realizing how awesome this natural pet food is.  If we are what we eat, then so are they.  And I want to keep my little babies with me as long as possible. 

Granted, it's expensive stuff.  But hopefully keeping them healthier means the payoff is lower and fewer vet bills and a longer life.

Test Turkey Day!

Today I tested the turkey recipe.  Holy turkey, batman.  It was SO good.  I'm excited for Thanksgiving.  We're doing a buffet style.  Here's what's on the menu:

Cocktails:
Kir Royale
Wine

Appetizers:
Cheese platter
Olive tray
Crudite & Dip
Deviled Eggs

Main Course:
Roast Turkey
Gravy
Mashed Potatoes
Sweet Potato Casserole
Green Bean Casserole
Sausage Stuffing
Flaky Rolls

Dessert:
Pumpkin Pie
Cherry Pie
Italian Creme Cake

It's going to be totally delicious.  And I'll be able to show off some of the redeco I've been up to :)