egg roll in a bowl

Apr 25, 2019 by

I first made egg rolls in a bowl last year when Kat introduced the idea to me. Since then I have made them a few times in a few different ways, but haven’t really found my groove with it until tonight. Tonight we made it again and we all decided this version was the best yet. It comes from The Seasoned Mom and is a total winner.

    Egg Rolls in a Bowl

  • 2 lb. Ground Meat – we use Swaggerty’s Natural Sausage.
  • 2 C. Diced Onion
  • 2 TB. Toasted Sesame Oil
  • 2 TB. Rice Vinegar
  • Heaping TB. Minced Garlic – 4 tsp. if you want to be technical.
  • 2 tsp. Ginger Paste
  • 1/2 C. Bragg’s Liquid Aminos
  • 2 16 oz. Bags of Coleslaw Mix
  • 1 C. Shredded or Matchstick Carrots
  • 2 TB. Hoisin Sauce
  • 4 Sliced Green Onions
  • Salt and Pepper to Taste
  • Cook sausage or other ground meat. Drain. Return meat to skillet. Add onion, sesame oil, and rice vinegar to the skillet. Stir while cooking for a few minutes until onion is tender. Add garlic, ginger, Bragg’s, hoisin sauce, coleslaw mix, and carrots. Continue stirring while cooking for 5-7 minutes until cabbage is wilted. Remove from heat, stir in the green onions, and season with salt and pepper.

Oh my goodness, so yummy and super fast. I think we had it all done in 20-25 minutes. This one is going to become a staple.

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sweet & sour chicken

Jun 14, 2018 by

I used to make this meal all the time. Then when I was injured in 2012 and stopped cooking on an even less regular basis than I usually do, it was forgotten. But it was one of Blythe’s favorite meals and today I was thinking about her all grown up and decided to make it and see if my other kiddos liked it as well.

Sweet & Sour Chicken

  • 3-4 TB. oil (I use coconut)
  • 2 green peppers, diced
  • 6 green onions, thinly sliced
  • 2 C. pineapple tidbits with juice drained off and saved for later
  • 2 C. chicken broth
  • 4 TB. Bragg’s Amino Acids
  • 6 TB. vinegar
  • 1/2 C. honey
  • Pinch salt
  • 4 TB. cornstarch
  • 1/2 C. water
  • 2 C. cooked chicken, diced or shredded
  • 6-8 C. brown rice

Cook rice. Drain pineapple and save juice. In large skillet saute green pepper, green onion, and pineapple in hot oil for 3-4 minutes. Add pineapple juice, broth, Bragg’s, honey, and salt. Stir cornstarch into water, then add to pan. Cook and stir gently until thickened. Add chicken and heat through. Serve over hot rice. Serves 12.

I hope you like it! I think I’ll make another batch up and put it in the freezer to take on our next camping trip.

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kat’s lentil tacos

Nov 20, 2015 by

Miss Kat taught me how to make her delicious Lentil Tacos years ago. We love them ever so much for their easiness, deliciousness, healthiness, and low cost. Her website has disappeared from the interwebs, so I decided to post her recipe here so when people ask me for it, I have somewhere easy to send them.

Lentil Tacos

  • 1 Onion, chopped (if you have time to saute on the stove first, it’s worth it)
  • 2 1/2 C. Lentils
  • 5 C. Water
  • 2 tsp. Cumin
  • 1 tsp. Garlic Salt
  • 1/2 tsp. Pepper

Mix together in crockpot, cook at least 7 hours, 9 is even better on low or 3-4 hours on high. Or cook on the stove for about 30 minutes if you forgot to start it earlier in the day.

About 30 minutes before eating, add in:

  • 1 14.5 oz. Can Diced Tomatoes
  • 1 4 oz. Can Green Chilies

Right before eating, stir in 1 bunch of cilantro, chopped.
Serve on warm tortillas with these toppings:

  • Fresh Limes squeezed on top (a must!)
  • Sour Cream (optional, but delicious)
  • Grated Cheese (optional, but delicious)
  • Salsa (optional, but delicious)

My mom doesn’t like cilantro, so we leave it out when she is here and just let everyone put their cilantro on individually instead of mixing it into the big pot.

Thank you Katherine for blessing our family’s life with your fabulous foodie creations!

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stuffed potatoes

Nov 16, 2015 by

Something inside my mom-heart has woken up recently and I have been trying to prepare food for my family more frequently. I want my children to eat food I make for them, to feel my love for them in the food I feed them. Unfortunately this awakening has happened at the same time my wrist and forearm are terribly sore from my faceplant on October 30. So, we have some funny moments where I try to do things with my left hand and food flies across the kitchen. Or I spill things – yes, even more than usual – when I try to pour with my left hand. We have discovered it is basically just there to make me look normal as it is nearly non-functional for any cooking or writing activities.

Tonight I made one of our favorite dishes from long, long ago when I used to cook everything from scratch and did so on a regular basis. When Annesley saw what was for dinner, she didn’t even remember eating these before so it must have been awhile ago when I was making these on a regular basis!


Stuffed Potatoes

  • 5 Large Baked Potatoes
  • 1 C. Plain Yogurt (can substitute sour cream)
  • 1 C. Shredded Cheddar Cheese
  • 3 T. Butter
  • 2 T. Milk
  • 2 T. Finely Minced Onion
  • 1/2 tsp. Salt
  • Dash of Pepper
  • 1/2 C. chopped cooked bacon (I’ve never put it in and it is super delicious without it.)

Slice potatoes in half lengthwise. Scoop out centers, reserving shells. Beat potatoes with yogurt cheese, butter, milk, onion, seasonings, and bacon. Stuff shells. Place on baking sheet. Bake at 400 degrees for 15 minutes. Garnish with paprika and/or parsley (although I have never put either one on).

From Whole Foods For The Whole Family by La Leche League International

My arm is done functioning for the night. Cutting and scooping out and stirring and scooping back in were super painful, but worth it for the squeals of delight from our kiddos and the smiles my sweetie gave me when he saw what I had made.

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yummy fried rice

Oct 20, 2015 by

Cooking is a challenge for me. My brain struggles with making sense of the whole thing…what is essential, what can be substituted, what is the dish missing, what flavors go together…all of that is a foreign language to me. Thank goodness I can call Kat and have her tell me how to rescue a meal. My kitchen skills are sorely lacking as well. Burning myself, cutting off hunks of skin, and dropping pans of food are pretty regular occurrences. My recent Facebook post illustrates my cooking situation.

I am trying to make dinner for my family a little more frequently than the not-ever-making it I have been doing. This is how it went tonight. 1. Lost the chicken broth lid under the fridge. 2. Turned off the stove long before the pasta was done cooking. 3. Turned on the stove when I noticed I had accidentally turned it off. Except I didn’t…when I went back to check it, it was still on OFF. 4. Dropped the vacuum on my ankle…the one that is having a really hard time staying in place. 5. Poured the spinach steaming water/juice all over the griddle, across the cabinet, and down the drawers where it finally made a puddle on the floor. 6. Lost over half of the pasta in the filthy sink when the colander tipped over. 7. Dropped the boiling hot pan still full of 1/8 of the pasta on my tile floor and scared one child half to death (didn’t break the tile though!) 8. Saved what pasta I could and poured the delicious spinach mixture all over the top. 9. Ate it with one silent child and one whiny child. So delightful. 10. Forgot about the water that must have spilled out of the pan and the whiny child slipped on it. 11. Ran out of food before husband got home from work to eat it. (since more than half of it got ruined in the filthy sink). 12. Now have to run children to Scouts, Young Women, pick up from Irish, get ready for iFamily and Primary Auxiliary Training tomorrow and have no time to make more food.

This is why I don’t cook. I have such high hopes and my skills don’t measure up. Pretty sure I could win $10K on America’s Funniest Home Videos if I just kept a video camera going in my kitchen at all times!

In spite of all that, I make really good fried rice. After trying for years to make my fried rice taste delicious, I found a recipe online that insisted on the importance of sesame oil. I had always used olive or coconut oil or NO oil in an effort to save money and surprise, surprise, it was pretty disgusting. Trust me, the sesame oil is essential. It is expensive, but it is essential! The original link of this recipe is dead in internet land or I would source it for you. I have changed it a little bit from the original, so now it is time to share this deliciousness with the world. This is exactly what I do and it feeds our family of six with enough leftovers for lunch the next day. I haven’t messed it up yet – it turns out fabulous every time!

Fried Rice

  • 9 TB Sesame Oil
  • 3 Small Onions or 2 Large Onions, chopped (I usually do 2 large onions…less peeling for me!)
  • 6 Cloves of Garlic, minced
  • 3 C. Peas and Carrots (frozen bags)
  • 6 Eggs, barely stirred, not whipped
  • 9 C. Cooked Brown Rice
  • Braggs Amino Acids (we use this in place of Soy Sauce)

Pour the sesame oil into a really big frying pan with high sides (I can use my 13″ frying pan, but I usually use my Tramontina 4 Qt. Braiser since the high sides hold the food in better.) and heat it up for a few minutes. Watch it so it doesn’t burn. Saute the onion and garlic and then add in the peas and carrot mixture. Scoot the vegetables to one side of the pan and try to get your oil to the other side of the pan and pour the eggs in on the oil side. Stir them gently until they are cooked. Add in the rice (carefully and slowly so it doesn’t spill all over the stove…there is a lot of it!). Pour the Braggs deliciousness all over it and carefully mix everything together. Add some more Braggs until it tastes as strong as you like it.

The original recipe called for chicken and it was fabulous, but I have only added that in once because it is delicious without it and I tend to be a meat hoarder, saving meat for those meals where it is absolutely necessary.

When I make it, I fill my rice cooker to the 10 C. setting (which makes 20+ cups) and use less than half for this dish. Then my children have leftover rice in the fridge for several days that they eat with milk, cinnamon, and honey.

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banana apple oatmeal smoothie

Nov 13, 2013 by

A few months back a friend brought me over this delicious smoothie and I forgot to ever post the recipe. I have never had a smoothie with grains in it and didn’t think I would like it, but boy, howdy, I LOVED it and I’ll bet you will too.

Banana Apple Oatmeal Smoothie

  • 1 C. Water
  • 1/4 C. Vanilla Yogurt (she used Greek…why would anyone use anything else? Greek is the best)
  • 1/2 Banana, peeled
  • 2 TBS. Uncooked Quick Oats
  • 1/2 Medium Apple
  • 1/4 C. Dried Cranberries
  • 1/8 Cinnamon, ground

Place all ingredients into blender and blend for at least 45 seconds or until desired consistency is reached.


Thank you to Natalie for sharing your creation with me. I think I’ll have another one tomorrow!

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fall has arrived in my kitchen

Oct 29, 2013 by

You never know what will happen after getting out of a walking boot you have been in for months! Tonight I felt so good, I ventured into the Land of The Unseen, otherwise known as the kitchen and whipped out something delicious for my family! I was reading King Arthur with Fisher when I started thinking about the cans of pumpkin in the pantry and all the yummy fall treats we have been missing out on.

It has been so, so long since I have had a day without mega foot pain and/or mega hip pain and/or passing out. Today I had no foot pain AND no hip pain and no sign of passing out, so I decided right then and there it was high time to get on my feet and get to work.

So, I made two tried and tested favorites. My mother-in-laws Zucchini Soup and the Pumpkin Chocolate Cookies Kat helped me develop a few years ago.

We are swimming in yumminess tonight!

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on the search for a new pair of shoes

Oct 24, 2013 by

Yummo! Breakfast this morning is a parsley and pineapple smoothie along with some Standard Process Complete Powder. I have been craving it lately and it hits the spot every time. If you want to make it for yourself, follow these easy-peasy directions:

Pineapple Parsley Smoothie

  • 1/2 can of pineapple with 1/2 the juice or an equivalent amount of fresh pineapple.
  • 1 big handful of fresh parsley

Fill up your Vitamix/BlendTec/Blender with ice and cold water.

If you have SP Complete, add it in before the ice and water. It is wonderful without it, but I need extra nutrition right now, so I add it in.

Drink down the deliciousness.

On other health news, I am trying hard to drink 3 liters of water every day, consume large quantities of supplements, and eat plenty of red meat which my body is craving, craving, craving. I need to hire someone to get me an elk this year. My brother didn’t get his and I really need a freezer full of elk meat, so if you know someone that likes to hunt, but doesn’t need all the meat point me in their direction.

Update on my foot: I have been out of my boot for the past several days. Big wahoo for bone healing! Now the task is to find a shoe that will support my foot as it continues to heal and won’t injure my hip. This task has taken up much of my time this week and I am ready to shout my head off. It needs to be a very stiff shoe with lots of heel, midfoot, and forefoot support. The shoe needs to do the job of my ligaments. Yesterday I was told I will be in this shoe for six to twelve months. Then I will transition into a normal running/cross-training shoes for another period of many months. Then I will be able to get back in my Danskos and maybe, just maybe I will be able to wear Chacos again in about two years. In normal people this process takes six to twelve weeks. In someone with a connective tissue disorder it takes much, much longer. I was also told this very well may be the pattern of my life…broken foot bones, sixteen weeks in a boot, two years recovering. Because my ligaments are so lax, they are not providing necessary structural support to the bones. My goodness, I should take up stock in Ossur walking boots! It is pretty depressing to think of going through this whole broken foot thing again (and again?!?) The super sad news is I have to wear the super-supportive stiff shoe for many months and can’t wear cute shoes that match my outfits or style of clothes or anything. Church shoes are out the door, heavy-duty cross trainers with skirts is the new look. Oh my, the looks I am going to get.

Time to get up and moving on our school day. Wish me luck in finding my new shoes – it is a seemingly impossible task!

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Gorilla Poop

Jul 30, 2012 by

We are going camping soon and although I am running hobbling around trying to get packed, I also am intending on making Annesley’s Favorite Granola and some Gorilla Poop, which is also known as No Bake Carob Cookies.

The wonderful thing about this recipe is that healthy foods like sprouts can be snuck in so effectively, with little change in taste.

Gorilla Poop

  • ½ cup Butter
  • ½ cup Nut Butter (almond or peanut)
  • ½ cup Honey
  • ½ cup Carob
  • 3 cups Rolled Oats

In a bowl, cream together butter, nut butter, honey and carob. Stir in rolled oats. Add in any or all optional ingredients. Spread into pan and freeze or refrigerate until ready to eat.
Allow to thaw for about 5 minutes, so they can be cut. Makes 16 – 18 chunks.

Optional Ingredients:

  • ½ cup Shredded Coconut
  • ¼ cup Flax Seed Powder
  • ¼ cup Carob Chips (or chocolate chips until your family is converted – then sneak in the carob)
  • ¼-1 cup Sprouts (sunflower, sesame, wheat, buckwheat, pumpkin, etc.) Start small and add it in to taste.

If I get enough time, I may also make some of Jessica’s Raw Bars – they are SUPER yummy and I have been craving them ever since she gave me a bite on our last injection trip.

What are your favorite camping recipes?

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