Valentines Day Recipes

Yes, Valentines Day!  We don't do it real big over here, silly hallmark holiday and all, but I do love an excuse to make fun festive treats!  This year, I have not done anything yet!  I'm not sure why, it seems I would have more time with the kids in school part time, but apparently I don't.  I guess technically I do, since we all have 24 hours in a day.  :-)  Anyway, until I get something new posted, you can enjoy these posts from the past.  I'm hoping that by me mentioning I will make something new, it will keep me accountable.


http://artfrommytable.blogspot.com/2011/02/healthy-valentine-snack.html

http://artfrommytable.blogspot.com/2011/02/black-forest-tartlets.html

http://artfrommytable.blogspot.com/2011/02/valentine-bark.html

http://artfrommytable.blogspot.com/2011/02/valentines-pizza.html

http://artfrommytable.blogspot.com/2011/02/valentine-mystery-dinner.html


P.S.  I'm happy to say my photography, for the most part, has improved!

School Lunches

I'm just wondering... do you have any tips on packing school lunches?  How do you make it easier on yourself?  Of course, you might reply "get hot lunch".  And while that is convenient, probably most convenient, I'm more thinking about the moms that pack the lunches.  Does that even happen anymore, or am I in the minority?  Most of you know, I'm pretty passionate about real food, food that is natural, not processed and doesn't contain artificial ingredients.  Don't get me wrong, we're not perfect and its not like we never have sugar, but I really am intentional about eating well.  And, let's face it, I'm from W. Michigan, home of the Dutch, frugal (okay, cheap?).  :D

So, here's what I do to make my life a bit simpler.  I make a bunch of PB&J sandwhiches (my kids favorite) and freeze them.  Fresh fruit is always a good snack and easy to pack.  I can do some yogurts, and cheese, but we pretty much don't buy potato chips.  So, what ideas do you have?  I just love reading your comments and your input.  Even if you are a hot lunch person, I'd still love to hear from you.  I know

Do you remember the "uncrustables"?  They're probably still out there.  I heard they were patented because they actually put peanut butter on both sides of the bread, then the jelly.  This way the jelly doesn't soak into the bread and make it all mushy.  So, that's what I do too.  My kids will eat the crust though, so that's one less step for me.  You don't have to wrap these in plastic wrap, I just found it kept the bread a little nicer.  The first time around, I flash froze them and then put them in gallon sized bags.

So, there you have it.  All I have to do for packing lunches is reach in the freezer, grab a sandwhich and go.  It thaws out by the time they need to eat it.  

So, any tips out there?

Chili

This is my basic Chili recipe.  It is adapted from a weight watchers cook book called "5 and Under".

My chili recipe is really never the same twice.  It kind of depends on what I have in the house, but it always turns out great!  Who doesn't love a hot bowl of Chili on a cold winters day?!

1 tsp olive oil

1 large onion, chopped

3 garlic cloves, chopped

1 can of chopped mild green chiles, drained

1 lb ground beef

2 14 oz can diced tomatoes

1 cup salsa

1/2 cup water

1/4 cup chili powder

3 cups dried beans, (once prepared this is about 3 cans of beans)  I like to use a variety

1 tbs cumin

1/2 tbs smoked paprika

Salt and pepper

Cheese, Sour Cream and Cilantro for serving and garnishing.

Sautee the onion in a large stockpot until softened, about 5 minutes.  Add the garlic, and chilis and cook for another minute.  Add the ground beef and cook until no longer pink, breaking up as you go.  I use lean ground beef, so there is not a need to drain it, but if you like to, then go ahead.  Add the rest of the ingredients and simmer.  The longer it simmers, the better the flavor will be.  You can also do this one in the crockpot.  Just brown your ground beef, then put everything in the crockpot.  

As I mentioned, I never make this the same.  If I don't have green chilis, I omit them.  If I have bell peppers in the house that need to be used, I'll chop those up and add them too.  The main thing is getting the spices you like to the amount you like.  Sometimes I used the smoked paprika, and sometimes I don't.  This is not a spicy chili at all.  So, if you like spicy, then add some Franks Red Hot, or some Cayenne pepper.  

Also, I have a local source for beans, so I buy dried and prepare them in the pressure cooker.  Yes, it's a bit more work, but not too much effort for me.  I love having the freshest of ingredients.  But, this recipe is great with canned beans too.  Again, I like a variety, so I may do 1 cup cranberry beans, 1 cup pinto, and 1 cup kidney.  Sometimes I do a white bean or a black bean.  If you want more info on how to prepare them drop me an email or a comment.  The pressure cooker method is here.  

A-Z Challenge

Hi Friends!
I usually blog about food, the physical kind, but today, I want to talk about Spiritual food.  The Living Word of God.  If you know me at all, you know that I'm very passionate about food in general.  What a gift.  The bible says "man cannot live on bread alone, but on every word that comes from the mouth of God" (Matt. 4:4).   How true that is!  Just like food nourishes us, refreshes us and delights our senses, so does The Bible.  It says "Taste and See that the LORD is good". (Psalm 34:7-9) .

I'm participating in the A-Z scripture memory challenge that my friend Cindy is doing over at She Sparkles.  If you want or need some inspiration in your life, check out her blog on a regular basis.  I just love her blog and all it offers.  I hope you'll join me in the challenge.  It's not too late, we're only on letter B!  Believe in the Lord Jesus Christ and you will be saved.  Acts 16:31.

This week Cindy is giving away 10 Starbucks gift cards!!  Have I mentioned how much I like coffee too?  Especially Starbucks!  Just click the link below and you can get started!  I hope you'll join me on this journey.  The spiritual 'food', is the best food we can get.  It nourishes, refreshes, and tastes better than any other food out there!

Blessings my friend!!




P.S.  I hope you'll leave me a comment and let me know if you are joining in.  :-)

Tostadas

Have I mentioned I love Mexican food?  One of the great things about tostadas, is you can load them up however you want.  The ones I made here are a vegetarian version, but we've had them before with meat too.  I love the crunchy shell, great texture! 

Vegetable oil
Flour tortillas
Refried beans (we did homemade, but you can use canned)
Guacamole
Cheese
Sour cream
Taco seasoning
lettuce
tomato
Cilantro

This list includes what these are made with, but of course you can add beef, chicken, pork, onion, black olives, and so on, whatever you like!

Heat oil in a large pan.  There should be about a half inch or so of oil in the pan.  If you aren't sure when it's ready, just sprinkle a drop of water in it, if it sizzles, it's ready.  I did 1 tortilla at a time.  It will puff up while it's cooking, you may want to press the bubbles out, so you have a somewhat level surface to put your toppings on.  Fry the tortilla, flipping once, until it's golden on both sides.  It won't take long.  You'll notice that the first few will take a little longer, then it starts going really quick.  Lay the tortillas on a baking sheet lined with paper towel.

After your finished, start loading up your toppings.  We did the refried beans first, then a layer of guacamole, then cheese, lettuce, tomatoes and cilantro.  I mixed some sour cream with a bit of taco seasoning, and topped it off.  That gave it a little color and a burst of flavor.

Yummy!  

No Bake Energy Bites

                              

I saw these fabulous little things on Pinterest.  It originally comes from Smashed Peas and Carrots.  I altered the recipe a bit because of what I had on hand, but I'll let you know of the changes as I go.  The kids loved these.  I thought they tasted way better than a cliff bar or other energy type bar.  My husband likes them after his run as a recovery snack.

1 cup oatmeal
1/2 cup Peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed (I used wheat germ because I was all out of flax)
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything until well incorporated.  The original recipe says to chill it, then roll it into balls.  I use natural peanut butter, which I keep in the fridge, plus my wheat germ was in the fridge too.  So, I had no trouble rolling it right away.

Enjoy!

  

Mac and Cheese

Come join Mac and Cheese Mania at Rachel Cooks andNutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!

Update!  Today I'm joining Mac and Cheese Mania!!  This is my favorite mac and cheese recipe.  It's a great traditional mac and cheese and I love the hint of nutmeg.  Oh so creamy and delicious!!

Go visit Rachel Cooks or Nutmeg Nanny to find out more about Mac and Cheese Mania and enter to win some fabulous prizes!!  


There is nothing quite like comfort food!  We were at a Christmas Party with the people my husband works with.  It was so fun to get to know the people my husband works with and their families.  Sarah put out an amazing spread.  I wish I would have brought my camera!  All the food was beautiful and delicious.  I had to inquire about her Macaroni and Cheese, it was just so good.  So she shared with me how she makes it.  This is a very loose recipe.  I didn't get measurements or anything, so this is my attempt at recreating her Mac and Cheese.

1 lb short pasta
4 tbs butter
1/4 cup flour
2 1/2 cups Milk, half and half or cream.  I used skim milk.
salt
pepper
nutmeg
cinnamon
1 log goat cheese (herbed or plain)
1 8oz block of Cheddar cheese, grated

Preheat oven to 350.

Cook your pasta according to directions.

First, make a roux:  Melt the butter over medium - medium high heat.  When it starts to get a little frothy or foamy, add your flour and whisk together until a paste forms.  This only takes a minute or so.  The longer you cook it, the deeper in color it will be, so it's up to you if you want to add a little color to your sauce.  Congratulations, you've just made a roux!  (sounds so gourmet, don't you think?)

Next, add the milk (or cream if you want it richer).   Whisk constantly until everything is smooth, and thickens up.  Not totally thick like a paste, just thick enough to cover the spoon.  Add some nutmeg, salt and pepper.  Now you can add your log of goat cheese.  Stir constantly until all melted.  It's a good idea to be stirring constantly and not have your heat too high.  You don't want to burn the milk.  Once your goat cheese is melted, you can add your cheddar and again stir until melted.

Put your pasta in a baking dish, and cover with the cheese sauce, mixing well.  Bake, uncovered, for about 20-30 minutes.  You just want it warmed through and bubbling on the sides.  Sprinkle a little cinnamon over the top and serve.

Mmmmm, comfort!  :-)

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