Cashew Cream Parfait

Oct 14, 2009 by

Ahhhhh.

Yummmm.

Delish.

Exquisite.

I totally splurged yesterday on strawberries, kiwis, honey, and cashews so I could make this fabulous breakfast I read about at Anne’s blog. She got the recipe from Taste Buddies.

It is so delightful – go make it right now.

I am on my third bowl, because I have to finish up Fisher’s and Annesley’s…this is way to good for the chicken bucket.

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favorite zucchini casserole

Oct 13, 2009 by

Got some zucchini still?

Here is another of our favorite recipes from Diane Hopkins. This is taken from her book Hopkin’s Healthy Home Cooking. If you are looking for an easy way to start eating with whole grains and lots of veggies AND you don’t want to use weird ingredients, this is the book for you. We have used this book so much, we had to buy a new one because we couldn’t read some of the recipes any longer. We have loved every recipe we have made from this book – they are tried and true on all sorts of families. Some of our favorites are broccoli and potato soup, mexican rice, mexicali squash, graham crackers, tortillas, fiesta salad, homemade ketchup, cheater’s white sauce, heavenly marinade, tortilla soup, pumpkin cookies, and of course, her cook and freeze italian sauce. You can buy the book from her website, Latter-day Family Resources.

It is so yummmm.

4 large (10″ long) zucchini, chopped
4 large tomatoes, chopped
1 tsp. oregano powder
1/4 tsp. pepper
1/2 tsp. salt
1/2 cup sour cream or plain yogurt
1/2 cup grated cheese

Steam zucchini and put in a 9 x 13 baking dish. Top with raw chopped tomatoes. There should be equal portions of zucchini and tomatoes. Combine sour cream with spices and dot on top. Sprinkle cheese over the top and put under the broiler just long enough to melt the cheese. Tomatoes will be warm, but not cooked.

We love this meal! I think I will make it tonight since just talking about it makes my mouth water and my heart leap with anticipation. We haven’t had it since last fall – I think it is high time!

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the famous zucchini soup

Sep 14, 2009 by

Let me just say that everyone who has ever tasted this soup has loved it. LOVED it. Richard made it once for a potluck cooking contest and won first place and a huge basket of goodies from Great Harvest. Yes, my husband is awesome. Not only does he frequently cook in our home (because I am not the greatest cook in the world and there are about a million things I would rather do than prepare a meal), he also wins prizes! He should be a chef in his next life. Or maybe this one – how much do chefs make?

To be honest, we stole this recipe from Richard’s mom. She has made it for years and we loved it, so we started making it as well. Now it is my go-to recipe whenever someone has a baby, an illness, or just needs some love.

So if you are looking for a way to use up all your excess zucchini, cut it up into 7 C. portions and freeze it so you can make it all winter long, or if you are in a lazy/overwhelmed/I-never-want-to-see-another-zucchini-in-my-life mode, just bring it to me and I will freeze it and someday when I am feeling energetic, I will make you some soup!

The real recipe with what I do in parentheses:

1 1/2 lbs. ground beef (I never put this in, but you can and it is delish with it. I have put in soaked wheat to mimic the feel of hamburger and it was a success as well, but usually I never bother with any of these options and just start by sauteing the celery in a little water.)

2 C. chopped celery

6-7 C. peeled and chopped zucchini (I do 7 C and never peel it. I also just slice it, not chop it)

1 1/2 C. onions or 6 TB. dried onion

28 oz. can diced tomatoes

1 large can V-8 juice (absolutely essential – do not substitute tomato juice!)

2 tsp. salt

1 tsp. italian seasoning

1 tsp. oregano

1/2 tsp. basil (I always do a heaping tsp. – we love basil!)

1/2 tsp. garlic powder

2 green peppers chopped

Shredded parmesan or mozzarella (I use parmesan)

1. Brown hamburger
2. Add celery and cook for 10 minutes
3. Add everything else except green peppers and parmesan and cook for 20 minutes
4. Add green peppers and cook for 5 more minutes.
5. Add cheese and serve

So yummy and it warms the soul on those cold winter days that are sure to come, so freeze that surplus zucchini now and enjoy it for months on end.

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green spaghetti

Jul 22, 2009 by

Time for another of our favorite recipes!I think my girls told Melinda, our first violin teacher, over and over how much they LOVED green spaghetti. Since she reads this blog, I decided it was time I give her the recipe – and all the rest of you can enjoy it as well. It is de-lish!

10 oz. fresh or frozen spinach
1/4 C. warm chicken broth
1/2 C. grated parmesan cheese
1/2 C. milk
1 lb. spaghetti, cooked and drained
1/4 C. butter

Steam fresh spinach just until wilted or frozen spinach until warm. Combine spinach and cooking liquid with warm broth in blender container; process until smooth. Add cheese and milk. Toss spaghetti with butter in serving bowl. Add spinach mixture; toss to mix well. May substitute broccoli for spinach and cream or yogurt for milk. You can also substitute brown rice for the spaghetti.

Taken from Whole Foods for the Whole Family, La Leche League International, page 165.

We love this dish! It turns our faces green, especially those of us under the age of 5, so be prepared for some mess, unless, of course, you are much neater eaters than we are!

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quinoa and spinach

Jul 15, 2009 by

I have made this dish for years and it is one of our favorites. I always make it for our annual Green Canyon potluck during Homeschool Week. I make it for lunch all the time and then my children eat it as leftovers the next few days. I get lots of requests for this recipe and just last night I promised two new friends I would post it here for them. I am somewhat mortified over how easy it is…y’all thought I was slaving over this gourmet dish and come to find out, it takes minutes!

Cook 3 cups dried quinoa (pronounced keen-wa) in 6 cups water. Bring to a boil, turn to low and cover. Do not lift lid, stir, or anything else…just let it cook for about 15-20 minutes. Meanwhile, heat up 2 pkgs. frozen spinach. When it is hot, drain out the water and stir it into the cooked quinoa. Add in grated cheese or parmesan (we prefer the parmesan).

Yummm!

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yummy applesauce cake

Jun 23, 2009 by

My friend, Kate, asked me to send her this recipe for yummy applesauce cake and I remembered I had promised it to a lot of people after my 35th birthday party. This has been our birthday cake for years! Recently we have been doing a few ice cream cakes, but this one is still our stand-by. We discovered it when Blythe was a baby and quite allergic to pretty much everything processed. This recipe doesn’t have eggs or milk (which ironically Blythe was never allergic to), so it is great for people with those issues. It is made from stuff you should have in your food storage, so you can make it all the time, even if you are in desperate straits!

1/2 C. oil
3/4 C. honey
1 C. applesauce or other pureed fruit
2 C. whole wheat flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 C. raisins

I always double it and still put it in one pan, then it is nice and thick and dense. I never put in the raisins, but maybe they would be good.

Combine oil, honey, applesauce, flour, salt, soda, cinnamon, cloves, and nutmeg in bowl. Mix on medium speed for 3-4 minutes. Stir in raisins. Pour into lightly greased 9 x 13 pan. Bake at 350 for 20 to 25 minutes. If you double it like I do, bake for 40-50 minutes.

Enjoy!

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scrumdeliumptious italian sauce

May 20, 2009 by

If that isn’t a word it should be because I use it all the time – only when it is completely fitting, of course.

Today I made my favorite spaghetti sauce. We use this to dip garlic bread in, pile it on top of pasta, and it is yummmm as a pizza sauce. If you want to make it yourself, here is the recipe:

In a huge pot, combine:
1 #10 can whole tomatoes, pureed in a food processor
1 #10 can crushed tomatoes
1 #10 can tomato sauce
1 6 oz. can tomato paste
2 10 oz. pkgs. frozen spinach

Process until finely diced in a food processor (although I just throw my vegetables in the blender with the whole tomatoes and chop them up while I am pureeing):
2 broccoli stalks
2 onions
6 cloves garlic
5 carrots
1 stalk celery
1 lb. fresh mushroom (I have never put in the mushrooms…I hate ’em!)

Season with:
2 bay leaves, broken in half to release the flavor
2 tsp. sage
1/2 tsp. thyme
2 tsp. rosemary
1 TB. basil

Mix vegetables and spices in the sauce and simmer for at least 45 minutes. It tastes even better if you simmer it for several hours, letting the seasonings bring out their full flavor. Cool thoroughly, scoop into containers and freeze.

I usually make this in the fall when I have bushels of fresh tomatoes. Then I don’t use the #10 cans, I use fresh and make crushed, sauced, and pureed tomatoes and then measure them into empty #10 cans to make sure I have the right amount.

By Diane Hopkins in “Hopkins Healthy Home Cooking.”

If you are coming to Green Canyon, feel free to swing by my camp for a sample on spaghetti night.

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annesley’s favorite granola

May 18, 2009 by

A few months ago my friend Mary Beth brought me over some granola to try out. We all loved it, but my baby Annesley LOVED it! She wants it all the time! I think you will love it as well! We have made it several times since and have made some variations, but this is our favorite version. For those of you who will be going to Green Canyon, I will have some there for you to sample…just come and ask…or make it up yourself this week so you can have it while you are camping.

4 C. Rolled Oats
1 C. Wheat Germ
1 C. Dried Unsweetened Coconut
1/4 C. Sesame Seeds
1/2 tsp. Salt
1 C. Oil (she used Coconut oil)
3/4 C. Honey
2 C. Dried Fruit or Nuts (She used 1/2 C. Chopped Pecans, 1 C. Sunflower Seeds, 1/4 C. Flax Seed, 1/4 C. Millet)

Mix dry stuff in bowl. Mix oil and honey in pan and heat until thin and will drizzle. Spread on two greased cookie sheets and bake at 300 degrees for 20 minutes. You can eat with milk (and it is super yummy that way), but we have been loving it dry as finger food.

Enjoy!

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homemade laundry soap

May 18, 2009 by

Lots of people ask me about this recipe, so I thought I would share it here and bless everyone else with it!

This laundry soap will cost you $25 – $28 for about a year’s worth of soap. I have four children and do lots of laundry and it will last me longer than a year. Your usage will vary, so it will last longer or shorter.

2 boxes Borax (I use 20 Mule Team Borax)
2 boxes Washing Soda
16 bars Fels-Naptha soap

Grate the Fels-Naptha, probably the finer the grate, the better. Add it to the other stuff and stir all together. Use 1 TB. per batch…yes, only 1 TB!!!! It works great!

If you are local, the best place to get the ingredients is WINCO.

Enjoy the laundry…the never ending opportunity to develop patience, endurance, and chemical know-how.

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