tag:blogger.com,1999:blog-81251079878140804122024-03-13T17:58:00.459-07:00Naloma KitchenReal cooking with real food to nourish body and soul.Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-8125107987814080412.post-86619655996500638272013-02-27T13:15:00.003-08:002013-02-27T13:17:21.700-08:00Top 20 Healing Foods- Flaxseed<div align="center">
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<img height="480" id="irc_mi" src="http://static.ddmcdn.com/gif/flax-seed-1.jpg" style="margin-top: 47px;" width="640" /></div>
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<a href="http://health.howstuffworks.com/wellness/natural-medicine/alternative/flax-seed.htm" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
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By now most health-concious people have heard about flaxseed and know of it's health benefits. It is high in omega-3 fatty acids and fiber. But did you know that it is also rich in Vibamins B6, E, Folic Acid, Magnesium and phytoestrogens called lignans? Lignans act like estrogen in the body, blocking estrogen receptors on cells and cotnribute to reduced rates of some hormone-related cancers, such as breast cancer. Just a tablespoon of ground flaxseed provides 2.3 grams of fiber. Just be sure that your flax seeds are <em>ground</em>. Your body can't break them down whole. They will come out the same way they went in and you won't reap the benefits. You can find them ground just about anywhere. Bob's Red Mill makes some- I've even seen it at Walmart. You can also find it in the bulk section of your health food store. I store it in the fridge to keep it fresh longer.<br />
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<strong>FLAXSEED</strong><br />
Key Nutrients:<br />
ALA fatty acid<br />
Fiber<br />
Vitamins E, B6<br />
Folic Acid<br />
Lignans<br />
Magnesium<br />
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You can find a great recipe for my super simple to make granola that features ground flaxseed as a main ingredient <a href="http://nalomakitchen.blogspot.com/2012/03/easy-peasy-homemade-granola.html" target="_blank">here.</a> Eat it for breakfast and I promise you won't be hungry until lunchtime. :)<br />
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<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=OgL6txObi6FZjM&tbnid=TX_39CfgEkeOLM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.myrecipes.com%2Frecipe%2Fpecan-coconut-granola-10000000259083%2F&ei=THUuUZHVGaiQiQLk8oDgBg&bvm=bv.42965579,d.cGE&psig=AFQjCNHAp-a3l_VHwLe2huT8EAAAb2NvOA&ust=1362085574580970" id="irc_mil" style="border: 0px currentColor;"><img height="300" id="irc_mi" src="http://img4-2.myrecipes.timeinc.net/i/recipes/sl/02/03/granola-sl-259083-l.jpg" style="margin-top: 47px;" width="300" /></a></div>
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<a href="http://www.myrecipes.com/recipe/pecan-coconut-granola-10000000259083/" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
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I also like to add about a quarter cup of ground flaxseed to any baked goods I make- breads, pancakes, cookies, birthday cakes, everything! It's a great way to sneak some nutrition into not-so-good for you foods.</div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com3tag:blogger.com,1999:blog-8125107987814080412.post-50126773714504959042013-02-12T10:00:00.000-08:002013-02-12T10:00:06.748-08:00Top 20 Healing Foods- Dark ChocolateNot many people can say they don't love chocolate. And isn't it wonderful that more and more studies are showing how wonderful it is for our body? Dark chocolate (not milk, it is too high in fat/dairy/sugar to fall onto a healthy foods list) is loaded with antioxidants in the form of flavinoids, which are also found in red wine and many fruits and vegetables. Dark chocolate actually has more flavonoids than any other food! For the most antioxidants look for dark chocolate that contains at least 60% cocoa. The higher the percentage, the higher the antioxidant punch. I encourage you to try many different percentages and find the one you like best. It can take a while for your palate to transition from milk to dark, but your body and your waist line will thank you. <br />
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<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=Ej8gvZ9KSifm7M&tbnid=uZStm4MhiY4foM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.aarp.org%2Ffood%2Fhealthy-eating%2Finfo-11-2012%2Flose-weight-quickly-photos.html&ei=3oIaUYclh7qLAviOgaAE&bvm=bv.42261806,d.cGE&psig=AFQjCNEfv23VPc8SYJrLFFLprEfTkAJGvQ&ust=1360778306898887" id="irc_mil" style="border: 0px currentColor;"><img height="341" id="irc_mi" src="http://cdn.aarp.net/content/dam/aarp/food/diet_nutrition/2012-11/620-dark-chocolate-08.imgcache.rev1354659864286.jpg" style="margin-top: 0px;" width="492" /></a></div>
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<a href="http://www.aarp.org/food/healthy-eating/info-11-2012/lose-weight-quickly-photos.html" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
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I like to get my daily dose of chocolate by eating a small amount of dark chocolate chips or a square or two of a good quality dark chocolate. Because the cocoa flavor is so strong it doesn't take much to sooth my chocolate cravings, and I feel good knowing I'm doing something for my body that feels so decadent!<br />
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<u>DARK CHOCOLATE</u><br />
Key Nutrients:<br />
Potassium<br />
Vitamins A, B1, C, D, E<br />
Iron<br />
Flavonoids<br />
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If you want to get a little fancier with your chocolate give this recipe from <em>Pioneer Woman Cooks</em> a go. It's an easy dessert that sounds, and looks, fancy. Perfect for impressing dinner guests or your sweetheart on Valentine's Day!<br />
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<strong><span style="font-size: large;">POTS DE CREME</span></strong><br />
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<img class="image" height="420" src="http://img4-2.myrecipes.timeinc.net/i/recipes/su/07/02/pots-de-creme-su-1575596-x.jpg" width="420" /></div>
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<a href="http://www.myrecipes.com/recipe/mexican-chocolate-pots-de-crme-10000001575596/" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
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12 ounces semisweet chocolate chips</div>
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4 large eggs, at room temperature</div>
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2 teaspoons vanilla extract</div>
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1 pinch salt</div>
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8 ounces (1 cup) very hot strong coffee</div>
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1 cup heavy cream</div>
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2 tablespoons sugar</div>
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Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.<br />
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Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.<br />
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Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.<br />
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Whip the cream with the sugar and plop it onto the top of each glass.</div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-12133192601774709692013-02-05T16:00:00.000-08:002013-02-05T16:00:08.463-08:00Top 20 Healing Foods- CarrotsToday we continue with #5 on my list of the Top 20 Healing Foods. Most people like today's food, the carrot. However, we tend to get into ruts with this veggie. Carrot sticks, carrot salad, that's pretty much it. But I encourage you to play around with this wholesome root vegetable and find new ways to incorporate it into your diet.<br />
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<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=lrvs0iH8mWPD9M&tbnid=PRzEi6SQZIE4hM:&ved=0CAUQjRw&url=http%3A%2F%2Fmixedgreensblog.com%2F2012%2F11%2F04%2Fseasons-eatings%2Fbasic-recipes-on-the-local-table%2Ffestive-fall-carrots%2F&ei=5_gOUYaPCcmQiAKH94HQDA&bvm=bv.41867550,d.cGE&psig=AFQjCNGLFCc51OiZyzrPDXz08493-Xr9CQ&ust=1360022112552082" id="irc_mil" style="border: 0px currentColor;"><img height="341" id="irc_mi" src="http://mixedgreensblog.com/wp-content/uploads/2012/11/roasting-carrots2.jpg" style="margin-top: 0px;" width="512" /></a></div>
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<a href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=lrvs0iH8mWPD9M&tbnid=PRzEi6SQZIE4hM:&ved=0CAQQjB0&url=http%3A%2F%2Fmixedgreensblog.com%2F2012%2F11%2F04%2Fseasons-eatings%2Fbasic-recipes-on-the-local-table%2Ffestive-fall-carrots%2F&ei=5_gOUYaPCcmQiAKH94HQDA&bvm=bv.41867550,d.cGE&psig=AFQjCNGLFCc51OiZyzrPDXz08493-Xr9CQ&ust=1360022112552082" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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<u>CARROTS</u><br />
Key Nutrients:<br />
Beta-carotene<br />
Vitamins B6 and C<br />
Fiber<br />
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Beta-carotene gives carrots their bright orange color and provide significant health benefits. One large carrot provides almost all the vitamin A you need in a day. If you cook it rather than eat it raw, it provides even more. The darker the carrot, the more beta-carotene it will provide. Carrots are high in fiber which can help lower cholesterol, vitamin A is great for eye health and carotenoids like beta-carotene help protect against cancer. <br />
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Cooked carrots provide more beta-carotene than raw since cooking breaks down the cellular walls that encase it. Cook them in as little water as possible to maintain the highest levels of nutrients. Tip: eat your carrots with a little fat, as this helps the body absorb the beta-carotene.<br />
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This is a really easy recipe for a quick side dish. I adapted it from a recipe from Ina Garten.<br />
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SAUTEED CARROTS<br />
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<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=FEEwF2YIascpmM&tbnid=zNrrZy7-f153HM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.myrecipes.com%2Frecipe%2Fsauted-carrots-with-tarragon-10000001879913%2F&ei=b_kOUdrmNqf0igKR-4CQDA&bvm=bv.41867550,d.cGE&psig=AFQjCNEF6qqidhQGxRRbdmZpvWbilLiNBg&ust=1360022250963843" id="irc_mil" style="border: 0px currentColor;"><img height="400" id="irc_mi" src="http://img4-1.myrecipes.timeinc.net/i/recipes/su/09/03/carrots-tarragon-su-1879913-l.jpg" style="margin-top: 21px;" width="400" /></a></div>
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<a href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=FEEwF2YIascpmM&tbnid=zNrrZy7-f153HM:&ved=0CAQQjB0&url=http%3A%2F%2Fwww.myrecipes.com%2Frecipe%2Fsauted-carrots-with-tarragon-10000001879913%2F&ei=3_kOUa3XK8TniwKM2oCAAg&bvm=bv.41867550,d.cGE&psig=AFQjCNFqDVIJD3pofWBO8iYAIQKqd6Yx1g&ust=1360022364273667" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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2 pounds carrots</div>
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1 teaspoon sea salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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2 tablespoons unsalted butter or coconut oil</div>
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1 1/2 tablespoons chopped fresh dill or flat-leaf parsley</div>
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Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the herbs. Sprinkle with salt and pepper and serve.</div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-75701128219529306902013-02-03T15:46:00.001-08:002013-02-03T16:01:36.152-08:00Top 20 Healing Foods- Broccoli<div style="text-align: center;">
<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=k_SgZrblWS_dWM&tbnid=Qdf-6-vZdE0hqM:&ved=0CAUQjRw&url=http%3A%2F%2Fmystoryinrecipes.blogspot.com%2F2012%2F05%2Fgrilled-broccoli.html&ei=8vMOUeDiEovSiALK74GwAg&bvm=bv.41867550,d.cGE&psig=AFQjCNEyRU8mQprRaTWA_94PQCOMVffpxg&ust=1360020837674329" id="irc_mil" style="border: 0px currentColor;"><img height="341" id="irc_mi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnM9mQeGmZqABsE6J4YgY1iCHjCkjmlnBj4I85SOinqGFwICEemhM4nfktKsWnLD7V9EJjkadXlprmkYhVOlQUygVdarczSQilKSJMSw_stiAZzAdD_g9OaY_3E_huLaMg2nav1v7i6aI/s1600/Grilled+Broccoli+-+Raw.JPG" style="margin-top: 0px;" width="509" /></a></div>
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Broccoli is a cruciferous vegetable, a member of the cabbage family, and one of the most potent anti-cancer foods. The sulfur compounds in broccoli signal our genes to boost production of enzymes that detoxify cancer-causing compounds. Eating broccoli regularly and you can slash your risk of cancer by as much as half. </div>
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It is loaded with nutrients. One stalk has as much vitamin C as two oranges and as much fiber as a bowl of healthy breakfast cereal. It is a great source of non-dairy calcium, and is high in potassium.<br />
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<u>BROCCOLI</u><br />
Key Nutrients:<br />
Anticancer compounds<br />
Beta-carotene<br />
Calcium<br />
Fiber<br />
Folate <br />
Vitamin C</div>
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My favorite way to eat broccoli is steamed crisp and topped with Annie's Goddess Dressing. If you haven't tried this delicious dressing yet, you're really missing out. It's great on salads, roasted or steamed veggies, chicken, and on rice and other grain dishes. </div>
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<img class="rg_i" data-sz="f" height="299" name="Ws_I-5yRSdJGdM:" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQqJ8ndpt7M6sII-oHnXoYgUglw_2xtybHWwaz8TyePiTasBicPIQ" style="height: 194px; margin-left: 0px; margin-top: 0px; width: 259px;" width="400" /></div>
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If you want something a little more exciting than steamed broccoli, give this creamy soup recipe a go. It's made with pantry staples so you can probably whip some up without a trip to the store. And I've been told that even broccoli haters love it! :)</div>
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BROCCOLI SOUP</div>
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<a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=zPpcfH4k_m0RzM&tbnid=U_j7VdTgAvR_uM:&ved=0CAUQjRw&url=http%3A%2F%2Falldayidreamaboutfood.com%2F2011%2F02%2Fbroccoli-cheese-soup-low-carb-and-gluten-free.html&ei=MfYOUanzEabhiAKkz4CABg&bvm=bv.41867550,d.cGE&psig=AFQjCNHn0PPb0UUGlmwg4_2HNOElVy1bxg&ust=1360021411625088" id="irc_mil" style="border: 0px currentColor;"><img height="341" id="irc_mi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5Vm4qq4NHbfKIO0-XX1jyUV4yAs6lQ49XmaESloIBQlZ5dled02VMlYyAOyXBBevI41cyEH1wrrX_3xdnc_bIrg9XXlG4r4zC_MHSXfS6JxtHevGzLkUEbFtTzsskRyYv2GUX24aae0/s1600/008.JPG" style="margin-top: 0px;" width="409" /></a></div>
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<a href="http://www.alldayidreamaboutfood.com/" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
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<span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">olive oil</span></div>
<div data-grams="150" data-ingredientid="4397" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 large </span><span class="ingredient-name" id="lblIngName">onion, chopped</span></label></div>
<div data-grams="9" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 cloves </span><span class="ingredient-name" id="lblIngName">garlic, peeled and chopped</span></label></div>
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<label><span class="ingredient-amount" id="lblIngAmount">2 (10 ounce) packages </span><span class="ingredient-name" id="lblIngName">chopped frozen broccoli, thawed</span></label></div>
<div data-grams="213" data-ingredientid="4442" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 </span><span class="ingredient-name" id="lblIngName">potato, peeled and chopped</span></label></div>
<div data-grams="792" data-ingredientid="16133" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">4 cups chicken or vegetable </span><span class="ingredient-name" id="lblIngName">broth</span></label></div>
<div data-grams="0.75" data-ingredientid="16401" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">ground nutmeg</span></label></div>
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<label><span class="ingredient-name">parmesan cheese and chopped herbs for garnish, optional</span></label></div>
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<label><span class="ingredient-name" id="lblIngName">salt and pepper to taste</span></label></div>
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<span class="plaincharacterwrap break">Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.</span></div>
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<span class="plaincharacterwrap break">With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.</span>Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-29811386245744281892013-01-28T08:24:00.001-08:002013-01-28T08:24:17.279-08:00That's the Truth, Ruth!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH4av3Bv-SQcB-7jerGR8-U7TGoizsjM2_zp3jXVXR_SH0F9EC-peNfgSoBbTswXvHxvsHspHUvPi0BIOXsvZqg8OPfw4PPYoJ3blRQ8-eOpCEWoEk7LRuzJqGD-aTFmgLO7ivEglnjE/s1600/good+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH4av3Bv-SQcB-7jerGR8-U7TGoizsjM2_zp3jXVXR_SH0F9EC-peNfgSoBbTswXvHxvsHspHUvPi0BIOXsvZqg8OPfw4PPYoJ3blRQ8-eOpCEWoEk7LRuzJqGD-aTFmgLO7ivEglnjE/s1600/good+food.jpg" /></a></div>
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<em><span style="font-size: xx-small;">Photo source: Back on Pointe</span></em></div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-70229410173831550172013-01-26T00:00:00.000-08:002013-01-26T18:04:07.782-08:00Pink Raspberry CosmopolitansI'm planning on having a little Pinterest Party at my house in the next few weeks. Just a night to get the girls together to craft up some of the hundreds of things we pin and never make. I'll have some tasty snacks and a pitcher of these yummo cosmos. I like to rim the glass in sugar, like you would for a margarita, for a little extra flair. This is just the tastiest, prettiest drink to have for girl's night! It makes a nice big pitcher (serves 10) and I know you'll love it!<br />
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Also, how pretty would this be for a Valentine's dinner??<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY44fDeiqtfTxJRuPyw3tlUGpNEOEPdxWqQ5zHTF2dAAZJzw6jAPSR3ZcNmyF2PfFu2F8nzWZ1DdCgdQG_wBQsUyBzoyZdrKtWuqip1dp7E74Ts3L_XfbJT1T7__lnBQQqZ9yx4PrTys/s1600/pink+raspberry+marg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_qbxibz="6" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbY44fDeiqtfTxJRuPyw3tlUGpNEOEPdxWqQ5zHTF2dAAZJzw6jAPSR3ZcNmyF2PfFu2F8nzWZ1DdCgdQG_wBQsUyBzoyZdrKtWuqip1dp7E74Ts3L_XfbJT1T7__lnBQQqZ9yx4PrTys/s640/pink+raspberry+marg.JPG" width="480" /></a></div>
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<span style="font-size: xx-small;">I borrowed this photo from another sight and the link didn't post and now I can't find it again!</span></div>
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<span style="font-size: xx-small;"> If this is your photo please let me know so I can give you credit!</span></div>
<span class="ingredient-amount" id="lblIngAmount"></span><br />
<span class="ingredient-amount"></span><br />
<span class="ingredient-amount">1 cup </span><span class="ingredient-name" id="lblIngName">raspberry vodka</span><br />
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">triple sec</span></label><br />
<div data-grams="150" data-ingredientid="20813" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">sweetened lime juice</span></label></div>
<div data-grams="754.5" data-ingredientid="742" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 cups </span><span class="ingredient-name" id="lblIngName">cran-raspberry juice</span></label></div>
<div data-grams="67" data-ingredientid="5111">
<label><span class="ingredient-amount" id="lblIngAmount">1 </span><span class="ingredient-name" id="lblIngName">lime, sliced</span></label></div>
<div class="fl-ing" data-grams="67" data-ingredientid="5111" itemprop="ingredients">
<br /></div>
<div class="directions">
<div class="directLeft" id="msgDirections" style="display: none;">
</div>
<div class="directLeft">
<span class="plaincharacterwrap break">Fill a pitcher with ice, and pour in the vodka, triple sec, lime juice, and cran-raspberry juice. Stir to mix. Serve garnished with a lime slice that has been rubbed around the glass edge. Dip edge in sugar if you like.</span></div>
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Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com1tag:blogger.com,1999:blog-8125107987814080412.post-39656678616736158552013-01-25T10:34:00.001-08:002013-01-25T12:32:39.783-08:00Stock up!See those fancy-schmancy new tabs up there? I've shared how I stock up my kitchen with whole-foods ingredients so I can whip up a healthy meal without a trip to the store. There is also a hand-dandy graphic of the "Dirty Dozen" and "Clean Fifteen" to help you buy the safest produce you can. Bookmark it, pin it, share it. Save it on your phone so you'll have it for reference at the store. Happy shopping!Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-79615437227140594382013-01-25T02:30:00.000-08:002013-01-25T02:30:02.318-08:00Top 20 Healing Foods- Blueberries<div style="text-align: center;">
<img height="278" id="il_fi" src="http://health.usnews.com/dbimages/master/15419/SS_PR_100223superfood.blueberries.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="418" /></div>
<div style="text-align: center;">
<a href="http://health.usnews.com/health-news/diet-fitness/slideshows/8-superfoods-and-their-alternatives/2" target="_blank"><span style="font-size: xx-small;">photo source</span></a></div>
<br />
BLUEBERRIES<br />
Key Nutrients:<br />
Fiber<br />
Antioxidants<br />
Vitamin C<br />
Iron<br />
<br />
Blueberries have more antioxidants than 40 other common fruits and vegatables. Antioxidants help prevent all sorts of things: cancer, heart disease, eye diseases, urinary tract infections and memory loss to name a few. The fiber in blueberries can be a powerful antidote to constipation. Just 1/2 c. of blueberries contains almost 2 grams of fiber, the same as a slice of whole-wheat bread! <br />
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Blueberries are delicious in lemonade- just throw a few in a glass and muddle before pouring the lemonade on top. They are also delicious in pancakes and muffins like <a href="http://nalomakitchen.blogspot.com/2012/04/blueberry-creme-muffins.html" target="_blank">these</a>.<br />
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Or, give this recipe a whirl!<br />
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<div style="text-align: center;">
<em>BLUEBERRY ZUCCHINI BREAD</em></div>
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<div style="text-align: center;">
<img alt="" class="recipe-photo rec-image rec-shadow photo" height="400" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/25/26/252628.jpg" width="400" /></div>
<div style="text-align: center;">
<a href="http://allrecipes.com/recipe/blueberry-zucchini-bread/detail.aspx?event8=1&prop24=SR_Title&e11=blueberry&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
<div style="text-align: left;">
<span class="ingredient-amount" id="lblIngAmount"></span> </div>
<div style="text-align: left;">
<span class="ingredient-amount">3 </span><span class="ingredient-name" id="lblIngName">eggs, lightly beaten</span></div>
<div data-grams="218" data-ingredientid="6305" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">vegetable oil</span></label></div>
<div data-grams="13" data-ingredientid="16424" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 teaspoons </span><span class="ingredient-name" id="lblIngName">vanilla extract</span></label></div>
<div data-grams="450" data-ingredientid="1526" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 1/4 cups </span><span class="ingredient-name" id="lblIngName">white sugar</span></label></div>
<div data-grams="248" data-ingredientid="4529" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 cups </span><span class="ingredient-name" id="lblIngName">shredded zucchini</span></label></div>
<div data-grams="375" data-ingredientid="1684" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 cups </span><span class="ingredient-name" id="lblIngName">all-purpose flour (experiment with using part whole wheat to up the fiber factor!)</span></label></div>
<div data-grams="6" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></label></div>
<div data-grams="4.6" data-ingredientid="2356" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">baking powder</span></label></div>
<div data-grams="1.15" data-ingredientid="2359" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">baking soda</span></label></div>
<div data-grams="6.9" data-ingredientid="16386" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">ground cinnamon</span></label></div>
<div data-grams="330" data-ingredientid="5020">
<label><span class="ingredient-amount" id="lblIngAmount">1 pint </span><span class="ingredient-name" id="lblIngName">fresh blueberries</span></label></div>
<div class="fl-ing" data-grams="330" data-ingredientid="5020" itemprop="ingredients">
<br /></div>
<div class="directions">
<div class="directLeft" id="msgDirections" style="display: none;">
</div>
<div class="directLeft">
<span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.</span></div>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">*You can cook this in regular loaf pans, but you will most likely need to increase your cooking time. Or try throwing it in muffin tins for a quick breakfast. If you want to add a streusel topping you can find a recipe for it in the comment section <a href="http://nalomakitchen.blogspot.com/2012/04/blueberry-creme-muffins.html" target="_blank">here.</a></span></div>
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<br />Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-49260890253048704412013-01-23T02:00:00.000-08:002013-01-23T02:00:07.824-08:00Top 20 Healing Foods- BeansWelcome back to Day 2 of my "Top 20 Healing Foods" series. Today I present you the humble bean. Beans are amazing sources of soluble fiber, which soaks up cholesterol so your body can dispose of it before it sticks to your artery walls. It also is rich in protein, with a cup of cooked lentils providing the same amount as a t-bone steak! Beans are also rich in folate (a B vitamin) which is essential for a healthy pregnancy, and magnesium which helps relax arteries, giving blood more room to flow and lowering blood pressure. Choosing red beans gives you an antioxidant boost as well!<br />
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<div style="text-align: center;">
<img height="640" id="il_fi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ26h_Z3fAspznYCCul-ngzGiXRlM6w8gC1k7jqphkC_B-qEMv97hFZuyY4pq3PGITDEkXT5O248PKOPdJMD_ie5byFPmkEnHvjYlaU1z-OBYl74JhjF9uM5Wkai1rfJPMVfV6nNMJ3ug/s640/agriculture-beans.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="512" /></div>
<div style="text-align: center;">
<a href="http://momsthumb.blogspot.com/2012/02/bean-healthy.html" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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<u>BEANS</u><br />
Key Nutrients:<br />
Folate<br />
Vitams A and C<br />
Protein<br />
Iron<br />
<br />
Here are a collection of bean recipes I've posted in the past. Try one or try them all!<br />
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<a class="gs-title" href="http://nalomakitchen.blogspot.com/2012/02/black-bean-corn-and-avocado-salsa.html" target="_blank"><span style="color: #525214;">Black Bean, Corn and Avocado Salsa</span></a><br />
<a class="gs-title" href="http://nalomakitchen.blogspot.com/2012/02/addictive-sweet-potato-burritos.html" target="_blank"><span style="color: #525214;">Addictive Sweet Potato Burritos</span></a><br />
<a class="gs-title" href="http://nalomakitchen.blogspot.com/2012/06/black-bean-fiesta-pasta-salad.html" target="_blank"><span style="color: #525214;">Black Bean Fiesta Pasta Salad</span></a><br />
<a class="gs-title" href="http://nalomakitchen.blogspot.com/2012/03/hearty-pasta-sauce.html" target="_blank"><span style="color: #525214;">Hearty Pasta Sauce</span></a><br />
<a class="gs-title" href="http://nalomakitchen.blogspot.com/2012/05/summer-quinoa-salad.html" target="_blank"><span style="color: #525214;">Summer Quinoa Salad</span></a><br />
<a href="http://nalomakitchen.blogspot.com/b/post-preview?token=ZrPtQTwBAAA.H-EqY84OtrORNvgmgJcA8A.ynZ-wAQr91rvdi9uUkPGkg&postId=6593336215121161365&type=POST">Black Bean Soup</a>Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-53800567325820539432013-01-22T01:00:00.000-08:002013-01-22T14:47:38.799-08:00Top 20 Healing Foods- AvocadosAt Naloma Kitchen I hope to inspire you to eat real, whole foods, and eat <em>deliciously</em>. I don't believe that you need to give up on delicious, sometimes decadent, food just because you want to eat more healthfully. Over the next few weeks I will be sharing recipes I've put together using the to 20 healing foods. Add these to your diet over the next few weeks and see how amazing you'll feel.<br />
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<u>AVOCADO</u><br />
Key Nutrients:<br />
Folate<br />
Vitamin A<br />
Potassium<br />
Sterols<br />
Monounsaturated fat<br />
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Avocados sometimes get a bad wrap because of their high fat content. But they are an incredible source of good-for-you <em>monounsaturated </em>fat. Replacing saturated fats with monounsaturated fats can help to lower your cholesterol. Avocados are also high in beta-sitoseterol, a plant sterol that blocks the absorption of cholesterol from food.<br />
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They also contain more soluble fiber and protein that any other fruit. Half of an avocado provides more potassium than a banana. And they are chock-full of glutathione, a powerful cancer-fighting antioxidant.<br />
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<div style="text-align: center;">
<img height="366" id="il_fi" src="http://resources2.news.com.au/images/2011/11/01/1226182/861958-chicken-avocado-and-mango-salad.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="650" /></div>
<div align="center">
<a href="http://www.heraldsun.com.au/ipad/side-dish-avocado-chicken-mango-salad/story-fn6bn9st-1226182932816" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
<div align="center">
</div>
<div align="center">
</div>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">brown sugar</span></div>
<div data-grams="59.25" data-ingredientid="2496" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">water</span></label></div>
<div data-grams="81.99999" data-ingredientid="5112" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/3 cup </span><span class="ingredient-name" id="lblIngName">lime juice</span></label></div>
<div data-grams="128" data-ingredientid="12057" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">chili garlic sauce</span></label></div>
<div data-grams="560" data-ingredientid="6442" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">4 cups </span><span class="ingredient-name" id="lblIngName">shredded, cooked chicken</span></label></div>
<div data-grams="414" data-ingredientid="5121" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 medium </span><span class="ingredient-name" id="lblIngName">mangos - peeled, seeded and sliced or diced</span></label></div>
<div data-grams="402" data-ingredientid="5012" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 </span><span class="ingredient-name" id="lblIngName">avocados - peeled, pitted and sliced or diced</span></label></div>
<div data-grams="284" data-ingredientid="21035" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 (10 ounce) package </span><span class="ingredient-name" id="lblIngName">spring lettuce mix</span></label></div>
<div align="left">
</div>
<div align="center">
</div>
<div style="text-align: left;">
<span class="plaincharacterwrap break">In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.</span></div>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.</span><br />
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Editor's Note: A friend of mine asked whether the chili garlic sauce was homemade or not. It's not. You buy it. <a href="http://www.amazon.com/Chili-Garlic-Sauce-Huy-Fong/dp/B000Z4JISQ" target="_blank">This is what you're looking for</a>. If you can't find in your area you could always try stirring some garlic into sri racha sauce. But I think it's a lot spicier so you might want to just do it to taste! Also, it makes a lot of dressing, so you'll probably have some left over. It would make an awesome marinade. :)Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-51013106699414920742013-01-21T02:00:00.000-08:002013-01-21T02:00:12.805-08:00Pomegranate Feta SaladWhen I was a kid living in Arizona we had a pomegranate tree growing in our yard. I remember coming home from school and picking them right off the tree, cracking them open and eating the seeds. Little did I know that the fruit I was eating contained such an abundance of good things for my body.<br />
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Pomegranates are chock-full of polyphenals, plant chemicals that are powerful antioxidants. Studies have shown that these polyphenals slow cancer cell growth and actually encourage cancer cells to kill themselves off. <br />
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In addition to antioxidants, pomegranates are also anti-inflammatory and can be helpful for arthritis sufferers. The juice has been shown to lower the levels of inflammatory chemicals leading to an abundance of an enzyme in the body that can wear away your cartilage.<br />
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Pomegranates are also high in flavinoids. The more flavonoids a person eats the lower the likelihood of develoing dementia and Alzheimers. <br />
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Here's a salad that is quick to throw together and looks amazing. Give it a try!<br />
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<div style="text-align: center;">
<img alt="" class="recipe-photo rec-image rec-shadow photo" height="400" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/28/27/282773.jpg" width="400" /></div>
<div style="text-align: center;">
<a href="http://allrecipes.com/recipe/pomegranate-feta-salad-with-lemon-dijon-vinaigrette/detail.aspx" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 (10 ounce) package </span><span class="ingredient-name" id="lblIngName">mixed baby greens</span></div>
<div data-grams="154" data-ingredientid="5207" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 </span><span class="ingredient-name" id="lblIngName">pomegranate, peeled and seeds separated</span></label></div>
<div data-grams="227" data-ingredientid="16225" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 (8 ounce) package </span><span class="ingredient-name" id="lblIngName">crumbled feta cheese</span></label></div>
<div data-grams="112" data-ingredientid="5106" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1</span><span class="ingredient-name" id="lblIngName">lemon, zested and juiced</span></label></div>
<div data-grams="5.208333" data-ingredientid="18873" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon d</span><span class="ingredient-name" id="lblIngName">ijon mustard</span></label></div>
<div data-grams="48.21429" data-ingredientid="18888" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons </span><span class="ingredient-name" id="lblIngName">red wine vinegar</span></label></div>
<div data-grams="40.5" data-ingredientid="9725" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons </span><span class="ingredient-name" id="lblIngName">extra-virgin olive oil</span></label></div>
<div data-grams="1" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-name" id="lblIngName">salt and pepper to taste</span></label></div>
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<span class="plaincharacterwrap break">Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.</span><br />
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-65933362151211613652013-01-17T02:00:00.000-08:002013-01-17T02:00:03.219-08:00Black Bean Soup in the Slow CookerI don't know that I'll ever become a vegetarian, though I have been very close in the past. But then I'd go for a run and smell someone's BBQ and lose my resolve. However, I do like to eat a few meatless meals each week. It's easier on my wallet and easier on the environment. This soup is hearty, full of protein and super filling. And I promise you won't miss the meat! Feel free to play around with the spices and give it your own twist. Sometimes I like to throw some corn in at the end, and top with cilantro and sliced avocado.<br />
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It makes a large amount (about 10 servings) so it's great for a crowd. Throw it together in the crock pot the next time you head out for a day of skiing or sledding and you'll have a nice hot dinner waiting for you. It's especially good with a side of cornbread. Just be sure to give yourself ample time to soak the beans. You can soak them overnight or give yourself a couple hours before assembly and follow the directions in step one.<br />
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<div style="text-align: center;">
<img height="420" id="il_fi" src="http://www.shape.com/sites/shape.com/files/imagecache/gallery_full_image/photo_gallery_picture_images/2food5.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="420" /></div>
<div style="text-align: center;">
<a href="http://www.shape.com/healthy-eating/meal-ideas/40-easy-recipes-under-400-calories?page=16" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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<span class="ingredient-amount" id="lblIngAmount">1 pound </span><span class="ingredient-name" id="lblIngName">dry black beans</span><br />
<div data-grams="1419.36" data-ingredientid="2496" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 1/2 quarts </span><span class="ingredient-name" id="lblIngName">water</span></label></div>
<div data-grams="61" data-ingredientid="4279" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1</span><span class="ingredient-name" id="lblIngName">carrot, chopped</span></label></div>
<div data-grams="40" data-ingredientid="4292" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 stalk </span><span class="ingredient-name" id="lblIngName">celery, chopped</span></label></div>
<div data-grams="150" data-ingredientid="20269" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 large </span><span class="ingredient-name" id="lblIngName">red onion, chopped</span></label></div>
<div data-grams="18" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">6 cloves </span><span class="ingredient-name" id="lblIngName">garlic, crushed</span></label></div>
<div data-grams="238" data-ingredientid="4432" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 </span><span class="ingredient-name" id="lblIngName">green bell peppers, chopped</span></label></div>
<div data-grams="28" data-ingredientid="3725" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 </span><span class="ingredient-name" id="lblIngName">jalapeno pepper, seeded and minced</span></label></div>
<div data-grams="48" data-ingredientid="2829" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">dry lentils</span></label></div>
<div data-grams="784" data-ingredientid="10498" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 (28 ounce) can </span><span class="ingredient-name" id="lblIngName">peeled and diced tomatoes</span></label></div>
<div data-grams="15.88493" data-ingredientid="16385" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">chili powder</span></label></div>
<div data-grams="4.2" data-ingredientid="20551" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 teaspoons </span><span class="ingredient-name" id="lblIngName">ground cumin</span></label></div>
<div data-grams="0.75" data-ingredientid="16403" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span><span class="ingredient-name" id="lblIngName">d ried oregano</span></label></div>
<div data-grams="1.05" data-ingredientid="16406" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">ground black pepper</span></label></div>
<div data-grams="48.21429" data-ingredientid="18888" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons </span><span class="ingredient-name" id="lblIngName">red wine vinegar</span></label></div>
<div data-grams="18" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">salt</span></label></div>
<div data-grams="92.5" data-ingredientid="1650" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">uncooked white rice</span></label></div>
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Puree about half of the soup with a blender or food processor, then pour back into the pot before serving. If you have a hand blender, just stick it in the pot and blend until you get a consistency you like. You want to have some chunks left!</span><br />
<br />
<br />
<a href="http://allrecipes.com/recipe/beezies-black-bean-soup/detail.aspx">http://allrecipes.com/recipe/beezies-black-bean-soup/detail.aspx</a>Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-50317838881842709882013-01-15T12:53:00.002-08:002013-01-15T12:55:37.679-08:00A Valentine's Dessert- White Chocolate Raspberry CheesecakeI've never really been one to get all gaga over Valentine's Day. I don't really see the point in making a big deal out of it, or when I was single, feeling sorry for myself if I was alone. Yes, it's nice to have an excuse to treat our loved ones, but do we need a special date on the calendar to remind us that we should be showing the ones we love how much we care for and appreciate them? Maybe some folks do. I guess I should consider myself lucky that I am married to a man that makes me feel loved and appreciated even when the calendar doesn't tell him to. :) <br />
<br />
So, Valentine's Day around here is pretty low key. Usually we just have a nice dinner and maybe a fancy dessert like the one here. Almost always we stay in for Valentine's. Now that we have kids we do fun things as a family like making cards for each other and exchanging little homemade gifts. <br />
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This cheesecake is a real crowd pleaser. The kids love it, but it's also decadent enough and fancy enough to serve for a romantic candlelight dinner for two, or one! Single guys and gals, treat yourself! <br />
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If you want to recreate the heart pattern on the top simply drag a toothpick or butter knife in a spiral through your raspberry drops to create the hearts.<br />
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<div style="text-align: center;">
<img height="523" id="il_fi" src="http://www.cookingclassy.com/wp-content/uploads/2012/11/cheesecake+3edited2.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="587" /></div>
<div align="center">
<a href="http://www.cookingclassy.com/2011/11/white-chocolate-raspberry-cheesecake-2/" target="_blank"><span style="font-size: xx-small;">source</span></a><span style="font-size: xx-small;"></span></div>
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<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">chocolate cookie crumbs</span></div>
<div data-grams="37.5" data-ingredientid="1526" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 tablespoons </span><span class="ingredient-name" id="lblIngName">white sugar</span></label></div>
<div data-grams="56.75" data-ingredientid="16157" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">butter, melted</span></label></div>
<div data-grams="284" data-ingredientid="5224" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 (10 ounce) package </span><span class="ingredient-name" id="lblIngName">frozen raspberries</span></label></div>
<div data-grams="25" data-ingredientid="1526" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 tablespoons </span><span class="ingredient-name" id="lblIngName">white sugar</span></label></div>
<div data-grams="5.333333" data-ingredientid="1636" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 teaspoons </span><span class="ingredient-name" id="lblIngName">cornstarch</span></label></div>
<div data-grams="118.5" data-ingredientid="2496" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup water</span></label></div>
<div data-grams="359.48" data-ingredientid="20189" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 cups </span><span class="ingredient-name" id="lblIngName">white chocolate chips</span></label></div>
<div data-grams="121" data-ingredientid="16255" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">half-and-half cream</span></label></div>
<div data-grams="672" data-ingredientid="16223" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 (8 ounce) packages </span><span class="ingredient-name" id="lblIngName">cream cheese, softened</span></label></div>
<div data-grams="100" data-ingredientid="1526" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">white sugar</span></label></div>
<div data-grams="150" data-ingredientid="16317" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3</span><span class="ingredient-name" id="lblIngName">eggs</span></label></div>
<div data-grams="4.333333" data-ingredientid="16424" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">vanilla extract</span></label></div>
<br />
<span class="plaincharacterwrap break">In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.</span><br />
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-70674842256147325052013-01-07T13:56:00.002-08:002013-01-07T13:56:30.556-08:00Mediterranian Lemon Chicken<span class="ingredient-amount" id="lblIngAmount">Has anyone else been fighting this horrible crud that has been going around this winter? I caught it the first time around right after Thanksgiving. The day after I had no voice and a horrible hacking cough. No other symptoms, but the cough leaves you drained. I thought I'd finally gotten over it and felt great over Christmas but now it seems like it's back with a vengance! It's not easy to lose one's voice when you teach preschool by day and yoga by night. Luckily all of my students, old and young, are very understanding. The preschoolers think it's hi-LA-rious when I try to sing and the yogis are very gracious, even when I'm hacking up a lung during savasana. The hardest part of the whole thing though is that it seems to be the worst at night so I'm not getting any sleep. That's why I love simple, yummy recipes like this. It keeps us out of the drive-through and you-bake pizza lines and on top of our healthy eating, and I don't really have to think about it much.</span><br />
<span class="ingredient-amount"></span><br />
<span class="ingredient-amount"></span><span class="ingredient-amount"></span><br />
<span class="ingredient-amount"><div style="text-align: center;">
<img alt="" class="recipe-photo rec-image rec-shadow photo" height="400" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/02/23/22316.jpg" width="400" /></div>
<div style="text-align: center;">
<a href="http://allrecipes.com/recipe/mediterranean-lemon-chicken/detail.aspx" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
</span><span class="ingredient-amount"></span><br />
<span class="ingredient-amount"><span class="ingredient-amount">This is a really great chicken recipe to have in your arsenal for easy weeknight dinners. It goes together quickly with really simple ingredients and has a nice fresh flavor. And a plus? Most of the ingredients you should already have in a well-stocked pantry. This chicken goes well with a side of rice or roasted veggies. The original recipe called for chicken legs, but around here we don't like chicken with the bones (or, God forbid, VEINS!) in it so I used breasts that I cut into half so they would cook faster. I'm sure you'd get more flavor with bone-in chicken, but what's the point if no one will eat it?! Do what works for your family.</span></span><br />
<span class="ingredient-amount"></span><br />
<span class="ingredient-amount">1</span><span class="ingredient-name" id="lblIngName">lemon</span><br />
<div data-grams="3" data-ingredientid="16403" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">2 teaspoons </span><span class="ingredient-name" id="lblIngName">dried oregano</span></label></div>
<div data-grams="9" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">3 cloves </span><span class="ingredient-name" id="lblIngName">garlic, minced</span></label></div>
<div data-grams="13.5" data-ingredientid="6307" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">olive oil</span></label></div>
<div data-grams="1.5" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">salt</span></label></div>
<div data-grams="0.525" data-ingredientid="16406" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span><span class="ingredient-name" id="lblIngName">ground black pepper</span></label></div>
<div data-grams="0.525" data-ingredientid="16406">
<label><span class="ingredient-name"></span></label><label><span class="ingredient-amount" id="lblIngAmount">6 </span><span class="ingredient-name" id="lblIngName">pieces of chicken, either halved breasts or thighs.</span></label></div>
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<div class="directions">
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<div class="directLeft">
<span class="plaincharacterwrap break">Preheat oven to 425 degrees F (220 degrees C).</span></div>
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<span class="plaincharacterwrap break"></span> </div>
<div class="directLeft">
<span class="plaincharacterwrap break">In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.</span></div>
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<span class="plaincharacterwrap break"></span> </div>
<div class="directLeft">
<span class="plaincharacterwrap break">Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.</span></div>
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<span class="plaincharacterwrap break"></span> </div>
<div class="directLeft">
<span class="plaincharacterwrap break">Reduce heat to 400 F and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.</span></div>
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<span style="font-size: xx-small;"></span><br />Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-9935683602365464992012-12-28T21:53:00.001-08:002012-12-28T21:59:21.291-08:00Broccoli with Lemon Almond Butter<div id="divPhotoCount">
How was your holiday season? We had a wonderful time! First we visited my mom for Thanksgiving and my M-I-L came as well, which was great! I love when we get to have both sides of the family together for a holiday. Then we drove to Wyoming to my dad's place for Christmas. <br />
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My stepmom had the house decked out so beautifully. Isn't this just the most picture-perfect Christmas shot? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_c_Ln3s6osMmNv7S5iZoIQDH6wCqQT8GviwhOCAY9EHdiIZHJlaKoKaX1kaaSaGFoCPN5YPRfCySMwz0dgBxMObYCNOQ1dCVgJwgGF__seY6MyiLjCbe9nkTnnseQvShyphenhyphenjqU7QbIHr8/s1600/xmas+tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_c_Ln3s6osMmNv7S5iZoIQDH6wCqQT8GviwhOCAY9EHdiIZHJlaKoKaX1kaaSaGFoCPN5YPRfCySMwz0dgBxMObYCNOQ1dCVgJwgGF__seY6MyiLjCbe9nkTnnseQvShyphenhyphenjqU7QbIHr8/s1600/xmas+tree.jpg" /></a></div>
Yes, we are spoiled rotten. Now that there are 8 grandkids in the family that adds up to quite a few presents under the tree!<br />
Both of my sisters and their families were there. I love watching the kids play together now that they are all a bit older. We had tons of fun and tons of FOOD. In fact, I pretty much pigged out the whole time I was there....and since it was freezing the entire time we were there my workouts consisted of going up and down the stairs a few times a day. I mean, it's beautiful, but would you go for a run in 5 degree weather? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Pagis4Qr__fRUJci35RYNAKYLmovmXp61kxwSGk5pmNtyEvzcCU-HQILAxtIy8yKpsbZE2XR4ak5Dvu_pbWEHwK1ak2hnf0w_kjrP62LYZoOfLahyphenhyphend7dhmWVk3tyyh1LP48-CsVOTsI/s1600/wyoming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Pagis4Qr__fRUJci35RYNAKYLmovmXp61kxwSGk5pmNtyEvzcCU-HQILAxtIy8yKpsbZE2XR4ak5Dvu_pbWEHwK1ak2hnf0w_kjrP62LYZoOfLahyphenhyphend7dhmWVk3tyyh1LP48-CsVOTsI/s640/wyoming.jpg" width="640" /></a></div>
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Needless to say, by the time we got home I was ready for some lighter fare and a long workout! I hit it hard at the Y today with a HIIT run and some lifting. It felt great to get a little break from the kids and get the blood flowing. <br />
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This recipe is a yummy side dish and really fit the bill. It would be nice with some grilled shrimp on the side for a nice, light, dinner.<br />
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<div style="text-align: center;">
<img alt="" class="recipe-photo rec-image rec-shadow photo" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/18/69/186939.jpg" /></div>
<div align="center" data-currentservings="4" data-originalservings="4" style="clear: both;">
<a href="http://allrecipes.com/recipe/broccoli-with-lemon-almond-butter/detail.aspx" target="_blank"><span style="font-size: xx-small;">source</span></a><span style="font-size: xx-small;"></span><nav class="carousel-nav" data-currentservings="4" data-originalservings="4" style="clear: both;"><a aria-hidden="true" class="prev" href="http://allrecipes.com/recipe/broccoli-with-lemon-almond-butter/detail.aspx#prev" title="Previous"></a><a aria-hidden="true" class="next" href="http://allrecipes.com/recipe/broccoli-with-lemon-almond-butter/detail.aspx#next" title="Next"></a></nav><br />
<div data-currentservings="4" data-originalservings="4" style="clear: both;">
1 head fresh broccoi, cut into florets</div>
<div data-currentservings="4" data-originalservings="4" style="clear: both;">
1/4 c. butter, melted</div>
<div data-currentservings="4" data-originalservings="4" style="clear: both;">
2 Tbs. lemon juice</div>
<div data-currentservings="4" data-originalservings="4" style="clear: both;">
1 tsp. lemon zest</div>
<div data-currentservings="4" data-originalservings="4" style="clear: both;">
1/4 c. slivered almonds</div>
<div class="ingred-left" data-currentservings="4" data-grams="2" data-ingredientid="5110" data-originalservings="4" id="liIngredient" style="clear: both;">
<!-- Directions, Prep/Cook/Ready Times, KitchenView button --><span class="plaincharacterwrap break"></span><br /></div>
<div class="ingred-left" data-currentservings="4" data-grams="2" data-ingredientid="5110" data-originalservings="4" style="clear: both;">
<span class="plaincharacterwrap break">Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.</span></div>
<div class="ingred-left" data-currentservings="4" data-grams="2" data-ingredientid="5110" data-originalservings="4" style="clear: both;">
</div>
<div class="ingred-left" data-currentservings="4" data-grams="2" data-ingredientid="5110" data-originalservings="4" style="clear: both;">
<span class="plaincharacterwrap break">In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve. Feel free to adjust the amount of sauce used to taste. </span></div>
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Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-73288070938105028352012-12-27T20:15:00.001-08:002012-12-27T20:15:44.558-08:00Top 10 Recipes of the YearNow that all of the holiday madness is over I thought I'd do a little recap of the most-viewed recipes of 2012. Here goes!<br />
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The first is the absolutely delish <a href="http://nalomakitchen.blogspot.com/2012/03/best-chicken-you-will-ever-eat-period.html" target="_blank">Best Chicken EVER!</a> Don't let the bizarre mix of ingredients turn you off, this stuff is amazing! <br />
<div style="text-align: center;">
<img alt="" class="recipe-photo" height="200" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/72/12/721238.jpg" width="200" /></div>
<div style="text-align: center;">
</div>
Looking for light, fluffy, sweet pancakes you can make with pantry staples? Look no further. <a href="http://nalomakitchen.blogspot.com/2011/12/best-ever-pancakes.html" target="_blank">Best Ever Pancakes</a> will fit the bill.<br />
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<div style="text-align: center;">
<img height="192" id="il_fi" src="http://media-cache-ec5.pinterest.com/upload/139822763400706658_dHVwlwyo_b.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="192" /></div>
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<a href="http://nalomakitchen.blogspot.com/2012/04/italian-roasted-asparagus.html" target="_blank">Italian Roasted Asparagus</a> is an amazingly easy side dish for just about any meal.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6v9cAJAv38YUk_JnZlSfUZ2KINSTJ8f3FM-KmzxlbCHZQjOyBanat5IBPE9n46ktk8uM5ExeOExFoyv-Hu9Iw7ydZ2ZdzJel-uSO0kbDsT3UtFyfgqyqUXQN6pjGG41soKRiIz-1Q88/s1600/DSCN2974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_ijwh1w="3" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6v9cAJAv38YUk_JnZlSfUZ2KINSTJ8f3FM-KmzxlbCHZQjOyBanat5IBPE9n46ktk8uM5ExeOExFoyv-Hu9Iw7ydZ2ZdzJel-uSO0kbDsT3UtFyfgqyqUXQN6pjGG41soKRiIz-1Q88/s200/DSCN2974.JPG" width="200" /></a></div>
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Another one of our favorites that makes a great breakfast or afterschool snack, <a href="http://nalomakitchen.blogspot.com/2012/04/blueberry-creme-muffins.html" target="_blank">Blueberry Creme Muffins</a>.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQznczlFwayYFZq1ELfWnlcDTYZyN-RFCptmGwbMR5IPQkkMwF_4fCnLXxg-qETDmv5U-EjKP3ubJOKyvb3RO7zn8b8sh4_u7H8w4V5uhkmuoRlIq0IEdPEnGqWlM0hKApesq5jaDtOyE/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_hv9ytb="3" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQznczlFwayYFZq1ELfWnlcDTYZyN-RFCptmGwbMR5IPQkkMwF_4fCnLXxg-qETDmv5U-EjKP3ubJOKyvb3RO7zn8b8sh4_u7H8w4V5uhkmuoRlIq0IEdPEnGqWlM0hKApesq5jaDtOyE/s200/muffins.jpg" width="200" /></a></div>
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Go brush the snow off your grill; you'll want to try my <a href="http://nalomakitchen.blogspot.com/2012/04/best-ever-steak-marinade.html" target="_blank">Best Ever Steak Marinade</a>.<br />
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<div style="text-align: center;">
<img alt="" class="recipe-photo" height="200" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/22/58/225844.jpg" width="200" /></div>
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<a href="http://nalomakitchen.blogspot.com/2012/02/tacos-in-pasta-shells.html" target="_blank">Tacos in Pasta Shells</a> are a great, family friendly dinner.<br />
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<div style="text-align: center;">
<img height="142" id="il_fi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXwRBgDd_zfjn6CYlXPAJhgA-mTMxxq_lOFiZ9cfPkXLUJNGdpdre1ePvwYQWuoVN9zjO_vyedkEcsTCJAdJhFxRsgHjXplcVIpq_GC-WXOOEMBgWj9G2KT8SMdhGvlZ_HTclQvQuAHAB/s200/Mexican+Shells3.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="200" /></div>
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My Great Aunt Tommie's <a href="http://nalomakitchen.blogspot.com/2012/03/great-aunt-tommies-hot-water-chocolate.html" target="_blank">Chocolate Cake</a> came in number one in the dessert category. Serve with a glass of milk, it's RICH!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsL7ocHFVXI0cGIh-7PhJrXAZ2ngxJ4WA0d0-fEDBh9d3nk7JwhdgCkubae57yDNPDXMt4HuWpSgGIiaQZxKo9CLmY2g6Ss8EodA8DMKmLzvfVFxPNz51cRdajmXev1S9MLNv1lL1O6vs/s1600/DSCN2661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_lrxwf4="3" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsL7ocHFVXI0cGIh-7PhJrXAZ2ngxJ4WA0d0-fEDBh9d3nk7JwhdgCkubae57yDNPDXMt4HuWpSgGIiaQZxKo9CLmY2g6Ss8EodA8DMKmLzvfVFxPNz51cRdajmXev1S9MLNv1lL1O6vs/s200/DSCN2661.JPG" width="200" /></a></div>
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Whip up a batch of my friend Dawn's soft and chewy <a href="http://nalomakitchen.blogspot.com/2012/01/dawns-divine-caramel-corn.html" target="_blank">caramel corn</a> for your Superbowl Party!<br />
<div style="text-align: center;">
<img height="133" id="il_fi" src="http://secretlifeofachefswife.com/wp-content/uploads/2011/05/Chewy-Soft_Caramel_Corn-2-550x366.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="200" /></div>
Another great dinner you can whip up in a few minutes on a busy weeknight, <a href="http://nalomakitchen.blogspot.com/2012/04/spinach-tomato-tortellini.html" target="_blank">Spinach Tomato Tortellini</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t3NKv48peVvbyXIbqvyl39ZGxYuSZPukax3hRA9N6OhkS60Dha-sSgyqLcmdLrpt3XNpKwXYGCOQD0QzFSBHJZgoia3YM8nTOqLvy6I35Uw4MH7JKOvS3kR-xUlyfey5fIjT4gIWRJo/s1600/DSCN2949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_wo6560="3" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t3NKv48peVvbyXIbqvyl39ZGxYuSZPukax3hRA9N6OhkS60Dha-sSgyqLcmdLrpt3XNpKwXYGCOQD0QzFSBHJZgoia3YM8nTOqLvy6I35Uw4MH7JKOvS3kR-xUlyfey5fIjT4gIWRJo/s200/DSCN2949.JPG" width="200" /></a></div>
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And last, but not least, if you're tired of cocoa and apple cider, give this yummy recipe to make <a href="http://nalomakitchen.blogspot.com/2012/03/masala-chai-and-giveaway.html" target="_blank">Masala Chai </a>tea a try.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbedjoXZp4T0KNYZ4JmEKroVfeHmj4rIr4-k_yxdsp9-6x8mV8V_nQ3_7cDEuwdCnvlQ0ZxyQmwSPriGVyVbzgdhytbSgRPeeB-CoXCdDtBEc9P3vBGuF6K2sQRRLrxKjUrmzlxNAcf9A/s1600/DSCN2642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_xcdpas="3" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbedjoXZp4T0KNYZ4JmEKroVfeHmj4rIr4-k_yxdsp9-6x8mV8V_nQ3_7cDEuwdCnvlQ0ZxyQmwSPriGVyVbzgdhytbSgRPeeB-CoXCdDtBEc9P3vBGuF6K2sQRRLrxKjUrmzlxNAcf9A/s200/DSCN2642.JPG" width="149" /></a></div>
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Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-44976938718139712702012-10-20T10:44:00.002-07:002012-10-20T10:44:40.266-07:00Autumn Quinoa with Yams and MushroomsI am absolutely loving yams right now! They are chock full of good vitamins, warm and sweet, and just scream fall. I found this recipe on All Recipes, link below the picture. It's a wonderful vegetarian dish that is rich in protein and other good for you vitamins. Be sure to rinse the quinoa well before you cook it to ensure you remove all of the bitterness that is a natural part of the grain. You could substitute any kind of mushroom that you like. Sweet potatoes would give a similar flavor if you can't find yams. I suggest using yams though. They give a wonderful color to the dish and are rich in beta carotene (vitamin A). <br />
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<div style="text-align: center;">
<img alt="" class="recipe-photo rec-image rec-shadow photo" height="400" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/61/29/612949.jpg" width="400" /></div>
<div style="text-align: center;">
<a href="http://allrecipes.com/recipe/quinoa-with-sweet-potato-and-mushrooms/detail.aspx" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span class="ingredient-amount" id="lblIngAmount"></span> </div>
<div style="text-align: left;">
<span class="ingredient-amount">1/3 cup </span><span class="ingredient-name" id="lblIngName">quinoa</span></div>
<div data-grams="237" data-ingredientid="2496" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">water</span></label></div>
<div data-grams="1" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount"> pinch </span><span class="ingredient-name" id="lblIngName">salt</span></label></div>
<div data-grams="13.5" data-ingredientid="6307" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 tablespoon </span><span class="ingredient-name" id="lblIngName">olive oil</span></label></div>
<div data-grams="2.8" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount"> teaspoon </span><span class="ingredient-name" id="lblIngName">minced garlic</span></label></div>
<div data-grams="70" data-ingredientid="20415" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 small </span><span class="ingredient-name" id="lblIngName">sweet onion, chopped</span></label></div>
<div data-grams="96" data-ingredientid="10107" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">crimini mushrooms, sliced</span></label></div>
<div data-grams="130" data-ingredientid="4556" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 small garnet yam or </span><span class="ingredient-name" id="lblIngName">sweet potato, peeled and diced</span></label></div>
<div data-grams="0.45" data-ingredientid="16407" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">cayenne pepper</span></label></div>
<div data-grams="1" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-name" id="lblIngName">salt and pepper to taste</span></label></div>
<div data-grams="27.25" data-ingredientid="3810" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">chopped, toasted pecans</span></label></div>
<div data-grams="27.25" data-ingredientid="3810">
<label><span class="ingredient-name"></span></label> </div>
<label><span class="ingredient-name"><span class="plaincharacterwrap break">Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.</span></span></label>Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-60393876561507106052012-10-08T00:00:00.000-07:002012-10-08T00:00:08.239-07:00Curried Roasted Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<div align="center">
<img height="480" id="il_fi" src="http://foodcomas.files.wordpress.com/2010/12/p1050782.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="640" /></div>
<div align="center">
<span class="ingredient-amount" id="lblIngAmount"><a href="http://foodcomas.com/2010/12/28/butternut-squash-soup/" target="_blank"><span style="font-size: xx-small;">photo source</span></a></span></div>
<div align="center">
<span class="ingredient-amount"></span> </div>
<div align="left">
<span class="ingredient-amount">This is a great fall soup. I like it for a lunch or a light dinner with some crusty bread. It's easy to make vegetarian by using vegetable broth rather than chicken. Personally, I like the richness the chicken broth gives it. You could use sour cream instead of yogurt if you like. You could even prep the recipe, let the veggies cook down in the slow cooker and puree when you are ready to eat. You can find the original recipe <a href="http://allrecipes.com/recipe/roasted-and-curried-butternut-squash-soup/detail.aspx" target="_blank">here.</a></span></div>
<div align="left">
<span class="ingredient-amount"></span> </div>
<span class="ingredient-amount">1 </span><span class="ingredient-name" id="lblIngName">butternut squash, halved and seeded</span><br />
<div data-grams="300" data-ingredientid="4397">
<label><span class="ingredient-amount" id="lblIngAmount">2 large </span><span class="ingredient-name" id="lblIngName">onions, peeled and quartered</span></label></div>
<label></label><div data-grams="56" data-ingredientid="4342" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 medium head </span><span class="ingredient-name" id="lblIngName">garlic</span></label></div>
<div data-grams="1440" data-ingredientid="23274" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">6 c. </span><span class="ingredient-name" id="lblIngName">vegetable or chicken broth</span></label></div>
<div data-grams="0.15" data-ingredientid="16380" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1</span><span class="ingredient-name" id="lblIngName">bay leaf</span></label></div>
<div data-grams="4.6" data-ingredientid="1525" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">brown sugar</span></label></div>
<div data-grams="2" data-ingredientid="16391" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon </span><span class="ingredient-name" id="lblIngName">mild curry powder</span></label></div>
<div data-grams="0.75" data-ingredientid="16403" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">dried oregano</span></label></div>
<div data-grams="1.15" data-ingredientid="16386" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">ground cinnamon</span></label></div>
<div data-grams="0.75" data-ingredientid="16401" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">ground nutmeg</span></label></div>
<div data-grams="0" data-ingredientid="16421" id="liIngredient">
<label><span class="ingredient-name" id="lblIngName">Salt and pepper to taste</span></label></div>
<div data-grams="245" data-ingredientid="16158" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">plain yogurt</span></label></div>
<div data-grams="245" data-ingredientid="16158">
<label><span class="ingredient-name"></span></label><label><span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">chopped fresh parsley</span><span class="ingredient-optional" id="lblOptional"> (optional)</span></label></div>
<br />
<span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.</span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Remove bay leaf and serve hot. Garnish with fresh parsley if desired.</span>Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com1tag:blogger.com,1999:blog-8125107987814080412.post-83613870361653251372012-10-06T13:19:00.000-07:002012-10-06T13:19:40.002-07:00From Scratch- Pumpkin Crescent Rolls <br />
<div style="text-align: center;">
<img alt="" class="aligncenter size-full wp-image-88220" height="375" src="http://moneysavingmom.com/wp-content/uploads/2012/10/Blog-pics-2012-677.jpg" title="slather with butter and honey" width="500" /></div>
<div style="text-align: center;">
</div>
Ah, fall is in the air! Don't you just love autumn? It is by far my favorite season. The heat of summer is over and the air feels crisp and clean. There are still flowers in the garden, and the leaves on the trees are adding their beauty to the season. I love pulling out my cute boots, scarves and sweaters. In my opinion there just isn't anything to not like about fall!<br />
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We've been having a fairly busy few weeks. My awesome hubby is almost done with his graduate program and we are getting so excited/nervous to see where the road of job-hunting will take us in the next year. We've narrowed down our list of "ideal" places to a top-10. Hopefully one of those will have a position available for him. If not, we'll cast the net a bit wider. <br />
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My new preschool is going really well. We had an awesome fieldtrip to a local organic farm and it was by far the coolest fieldtrip I've ever taken a class on. They use horse-drawn plows and harvest and plant most things by hand. The kids got to pick pumpkins, tomatoes, kale, lettuce, beans, gather walnuts, pet goats and cows and so much more! It was a great learning experience for them to see where their food comes from and how much hard work and dedication goes into putting food on our tables.<br />
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Another favorite thing about fall to me is the wonderful seasonal flavors- pumpkin, nutmeg, apples, squash.... I found this great pumpkin recipe on one of my favorite blogs, <a href="http://www.moneysavingmom.com/" target="_blank">Money Saving Mom.</a> and just had to share. This blog is a great resource for savings in just about any area of your life. What I love the most about it though is that she makes so many things from scratch which, though they do take more time, are much easier on your wallet and healthier for your family. She has many GF recipes and freezer recipes for those of us that like to plan ahead. The recipe and all photos are from MSM.<br />
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<ul>
<li>1 ½ cups pumpkin puree (canned or homemade), slightly warmed</li>
<li>½ cup warm water</li>
<li>4 T sugar</li>
<li>3 T softened butter, cut into pieces</li>
<li>2 eggs</li>
<li>1 t salt</li>
<li>4 cups all-purpose flour*</li>
<li>1 ½ cups whole wheat flour (or use additional all-purpose flour)</li>
<li>1 package instant active dry yeast</li>
<li>3-4 additional T softened/melted butter, divided</li>
</ul>
<em>*Depending on the kind of pumpkin you use, you may need a little more flour than this. Start with this amount, and check your bread machine after the initial mixing (most bread machines “beep” at the end of this time), adding more flour if necessary.</em><br />
<em></em><br />
<strong>Directions:</strong><br />
In a 2-lb bread machine, add all ingredients in the order listed (except additional butter), or in the order recommended by your specific bread machine. Run the short dough cycle.<br />
On a lightly floured surface, divide dough into 2 pieces. Roll each into a 12-inch circle. Brush with 2-3 tablespoons additional butter. Cut each circle into 10-12 wedges.<br />
<div style="text-align: center;">
<img alt="" class="aligncenter size-full wp-image-88219" height="375" src="http://moneysavingmom.com/wp-content/uploads/2012/10/Blog-pics-2012-603.jpg" title="pumpkin roll dough" width="500" /></div>
<div style="text-align: center;">
</div>
Starting at long end, roll each wedge to the tip of the dough and pinch to seal. Place on greased cookie sheets and let rise in a warm place for 30 minutes.<br />
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<div style="text-align: center;">
<img alt="" class="aligncenter size-full wp-image-88217" height="375" src="http://moneysavingmom.com/wp-content/uploads/2012/10/Blog-pics-2012-690.jpg" title="pumpkin rolls" width="500" /></div>
<div style="text-align: center;">
</div>
Bake at 375 for 12 minutes, or until starting to brown. Brush with remaining melted butter.<br />
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<br />Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-16154167654779766462012-09-12T11:38:00.003-07:002012-09-12T11:38:46.407-07:00Just a quick post today. I came across this and thought it was perhaps the most useful chart I've ever seen when it comes to cooking! I hope you find it useful, too. <br />
<br />
<img height="334" id="il_fi" src="http://www.acornadvisors.com/2010_KNews/10-01-07_Flexitarianism/Images/Grain_Cooking580.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="580" />Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-41366191940033192692012-09-06T14:25:00.001-07:002012-09-06T14:25:56.686-07:00Fresh Corn Tomato SaladAh, what a busy busy week! If you read this blog regularly you know that this summer I've been in the process of opening my own preschool out of my home. Well, Monday was our first day and phew, I'd forgotten how busy a room full of 4 year olds can be! I even took a nap with my daughter that afternoon and I NEVER nap, so that's saying something. I am absolutely loving teaching again, and being in my own "classroom" where I can teach whatever I want! And it's great for my kids too, because I know they are getting a top notch education, but also getting the socialization that many homeschooled kiddos lack. Now, please don't send me nasty emails about how not all homeschool kids are socially behind. I know many homeschooled children are very social and their parents go above and beyond. But for me, I know my kids and I know that they are happiest in a school environment with other children. <br />
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Since my last few posts have been pretty decadent I thought I'd throw something at you on the lighter side. It's corn season here and what could be better than a quick salad of corn fresh off the cob and other veggies from the garden?<br />
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<img alt="Picture of Fresh Corn Tomato Salad Recipe" class="photo" height="430" id="recipe-lead-th" src="http://img.foodnetwork.com/FOOD/2012/04/06/BW0516_fresh-corn-tomato-salad_s4x3_lg.jpg" style="display: inline;" width="574" /></div>
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This recipe is from "How to Boil Water" on the Food Network. You can find the orignal <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/fresh-corn-tomato-salad-recipe/index.html" target="_blank">here.</a> It would also be yummy with feta cheese in place of the mozzerella. Or, oh, how's about a smoked mozzerella! My mouth is watering, better whip up another batch :)</div>
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3 tablespoons white wine vinegar</div>
2 teaspoons kosher salt<br />
Freshly ground black pepper<br />
1/4 cup extra virgin olive oil<br />
6 ears fresh corn, husked (about 4 cups corn kernels)<br />
2 cups grape tomatoes, halved<br />
1 bunch scallions (white and green), thinly sliced <br />
8 ounces fresh mozzerella cheese cut into small cubes<br />
1 1/2 cups fresh basil leaves <br />
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<div class="instruction">
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.</div>
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Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the dressing over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.</div>
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Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-5514443173046803062012-08-30T14:31:00.004-07:002012-09-06T14:52:34.128-07:00Banana Bread Bars w/ Browned Butter Frosting<em>Oh my heavens! These are the best bars ever!</em> Is what I said to myself when I first made these bars, the recipe for which I found on <a href="http://lifessimplemeasures.blogspot.com/2012/01/banana-bread-bars-with-brown-butter.html" target="_blank">Life's Simple Measures.</a> I will never again make banana bread to use up old bananas, and once you try this, neither will you. Browned butter does something absolutely magical when mixed with the creamy flavor of bananas. Ahhh..... the only change I might make next time is I want to try browning the butter that goes into the batter first. A one-two punch of browned butter? I think YES!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTemnor6zehvWYAg707RejysMCon1IoQk3_N1r4XgIm1RLPL4080dA2a-mo00RD13CFrhDWXygHfS0Icqgf1KLXOCC9nys_hSSxIZVno4nr-wgw8hM73FyVHub4Dgu2n5eQ9q6xGkLV74/s1600/BB+Bars+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_1e2t6n="3" gda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTemnor6zehvWYAg707RejysMCon1IoQk3_N1r4XgIm1RLPL4080dA2a-mo00RD13CFrhDWXygHfS0Icqgf1KLXOCC9nys_hSSxIZVno4nr-wgw8hM73FyVHub4Dgu2n5eQ9q6xGkLV74/s400/BB+Bars+3.JPG" width="300" /></a></div>
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<a href="http://lifessimplemeasures.blogspot.com/2012/01/banana-bread-bars-with-brown-butter.html" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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I liked these bars so much that they are what I chose to enter in our county fair this year and I won a BLUE ribbon! Woot! I won another blue ribbon for my <a href="http://nalomakitchen.blogspot.com/2012/05/dark-chocolate-cherry-brownies.html" target="_blank">Dark Chocolate Cherry Brownies</a>. Now, stop reading this blog and start making these bars :)<br />
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<em>Banana Bread Bars:</em><br />
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1-1/2
c. sugar</div>
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1 c.
sour cream</div>
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1/2 c.
butter, softened</div>
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2
eggs</div>
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1-3/4
c. (3 or 4) ripe bananas, mashed</div>
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2 tsp.
vanilla extract</div>
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2 c.
all purpose flour</div>
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1 tsp.
baking soda</div>
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3/4
tsp. salt</div>
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1/2 c.
chopped walnuts (optional)</div>
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<em>Brown Butter Frosting:</em></div>
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1/2 c.
butter</div>
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4 c.
powdered sugar</div>
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1-1/2
tsp. vanilla extract</div>
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3
tbsp. milk</div>
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Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in a large bowl, beat together
sugar, sour cream,
butter, and eggs until creamy. Blend in
bananas and vanilla extract.
Add flour, baking soda,
salt, and blend for 1 minute. Stir in
walnuts.</div>
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Spread batter evenly into pan. Bake 20 to 25
minutes or until golden brown.</div>
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Meanwhile, for frosting, heat
butter in a large saucepan over medium heat until boiling. Let
the butter turn a delicate brown and remove from heat immediately. <strong>Watch the butter closely! The TURN happens quickly, and you don't want to burn your butter!!</strong></div>
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Add powdered
sugar, vanilla extract and
milk. Whisk together until smooth (it should be thicker than a
glaze but thinner than frosting). Using a spatula, spread the brown butter
frosting over the warm bars (the frosting will be easier to spread while the
bars are still warm). </div>
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Yield: 2 dozen large bars</div>
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Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com4tag:blogger.com,1999:blog-8125107987814080412.post-33733697255694460102012-08-27T17:36:00.002-07:002012-08-27T17:37:11.193-07:00Catching up and More Brownie Heaven- Coconut Macaroon Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsy34X54XsptxglLhjXKu6YDCeOIrMz75ctu05V9l1jPIC4c3Ld3zrN1gX3dHbo_nOMG8lfqxkrU_Ts6gQ7382V85kpi5J76Ad5k9VU2cx1PZc2E78PyjvvmJqh3UAmQBIEGptcE8IG4/s1600/coconut+macarroon+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsy34X54XsptxglLhjXKu6YDCeOIrMz75ctu05V9l1jPIC4c3Ld3zrN1gX3dHbo_nOMG8lfqxkrU_Ts6gQ7382V85kpi5J76Ad5k9VU2cx1PZc2E78PyjvvmJqh3UAmQBIEGptcE8IG4/s400/coconut+macarroon+brownies.jpg" width="400" /></a></div>
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<a href="http://allrecipes.com/recipe/coconut-macaroon-brownies/detail.aspx" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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Hello! Wow, have I been slacking on the blog. And just when I was about to get a little following! I'm sure that's breaking blogging rule numero uno, but I really do have good reasons, I swear! Most importantly my furniture business has taken off this summer. I paint antique furniture as a little side business. You can see my work <a href="http://piercestreetfurnishings.blogspot.com/" target="_blank">here</a>. When it's nice out it's so great to paint. The paint dries quickly and my teeth aren't chattering!<br />
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We've gone on a couple short trips and had some visitors here as well. One of my favorite parts of summer is visiting family.<br />
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I've also decided to open a preschool at my home this fall. I just wasn't happy with the school my daughter was going to last year, and it's pretty slim pickin's around here. So, since I have a Master's in Early Childhood Ed, I figured why not just homeschool her? I wanted her to have all the socialization that comes with preschool, though, so I got together with a couple of other dissatisfied parents from Big Sister's school and opened my own little "<a href="http://rootsandwingspreschool.blogspot.com/" target="_blank">Roots and Wings Preschool</a>"! I'm really excited about it. Our first day is coming up next week and I've been busy planning activities, tracking down packages of curriculum lost in the mail and just generally getting things ready.<br />
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My husband's graduate program is almost done! Yay! I will be so relieved and so will he, when the classes are done and his intern hours are complete. Then we have the exciting/scary/stressful job of looking for an admin position for him and possibly moving! Gah! I'm trying not to think about all the big changes coming up in our lives and just focus on my kids and our family and what we're doing day to day. <br />
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One of the things I have made sure to make time for in my schedule is BROWNIES! And here's another great recipe for you. Enjoy!<br />
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1 cup butter, softened<br />
2 cups sugar<br />
4 eggs<br />
1 1/2 teaspoons vanilla extract<br />
2 cups all-purpose flour<br />
3/4 teaspoon cream of tartar<br />
1/2 cup unsweetened cocoa powder<br />
1/2 cup chopped walnuts<br />
4 cups unsweetened flaked coconut<br />
1 (14 ounce) can sweetened condensed milk<br />
1 tablespoon vanilla extract<br />
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<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. </span></div>
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<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan. </span></div>
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<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly. </span></div>
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<span class="plaincharacterwrap break"></span><span class="plaincharacterwrap break">Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.</span></div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-64266647020230362602012-07-27T16:43:00.001-07:002012-08-30T14:57:12.697-07:00Pork Roast with Sweet PotatoesThis is such a great slow cooker recipe, traditional with a unique twist to keep it interesting. It's also a great dish to serve to company. Since it's thrown in the crock pot in the morning, all you'll need to do while the guests are there is throw together a salad to serve on the side. Better yet, put those guests to work and get everyone chopping in the kitchen! :)<br />
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This recipe was adapted from one in <em>Not Your Mother's Slow Cooker: Family Favorites</em> which is one of my all-time favorite cook books because everything is delicious and nothing comes out of a can. Don't skimp on the candied ginger in this dish, it really takes this dish to the next level. You might also want a loaf of nice crusty bread to soak up all the yummy juices!<br />
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<img alt="Slow Cooker Garlic Pork Roast and Sweet Potatoes" class="photo" id="main_0_leftcolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/f3029847-647c-4246-b8e0-2a7046ac10e8.jpg" style="border-width: 0px;" /></div>
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<a href="http://www.bettycrocker.com/recipes/slow-cooker-garlic-pork-roast-and-sweet-potatoes/fb3db917-2982-476a-8e87-b9345bf98102" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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2-3 large sweet potatoes, peeled and cut into chunks</div>
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3 med. carrots, cut into chunks</div>
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3 small sweet onions, quartered</div>
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1 3-4 lb. pork loin roast, trimmed of fat and tied with twine</div>
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1 tsp. dried oregano or marjoram</div>
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1/4 tsp. garlic powder</div>
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salt and pepper to taste</div>
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1/2 c. apple cider or apple juice</div>
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1/4 c. chicken broth</div>
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3 Tbsp. brown sugar</div>
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2 Tbsp. chopped crystallized ginger</div>
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Coat the inside of your slow cooker with cooking spray and add the vegetables. Rub the roast with oregano, garlic powder, salt and pepper. Nestle it down into the veggies. Combine all remaining ingredients except ginger and pour over the roast. Sprinkle the ginger on top. Cover and cook on low 8-9 hours or high 4-5 hours. </div>
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Transfer the roast to a platter and cover with aluminum foil. Let stand for 10 mins to let the juices settle. Remove the twine and carve the roast into thick slices. Serve with vegetables and juices from the crock. </div>
Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0tag:blogger.com,1999:blog-8125107987814080412.post-34295937142466718382012-07-17T12:43:00.002-07:002012-07-24T11:48:57.249-07:00Peach Raspberry PieThis is my go-to summer pie. It has all the flavors of summer and is equally good nice and cold from the fridge or hot from the oven with a little vanilla icecream. You can find the recipe for my no-fail pie crust recipe <a href="http://nalomakitchen.blogspot.com/2012/05/classic-quiche-lorraine-and-no-fail-pie.html" target="_blank">here</a>.<br />
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<span id="ctl00_ContentPlaceHolder1_lblImageLink"><img alt="Peach-Raspberry Pie" class="GreenBorder" height="320" src="http://www.acefitness.org/healthyrecipes/images/large/DS4869.JPG" width="320" /></span></div>
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<a href="http://www.acefitness.org/healthyrecipes/466/peach-raspberry-pie" target="_blank"><span style="font-size: xx-small;">source</span></a></div>
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4 c. peaches, peeled and chopped<br />
1 c. raspberries<br />
3/4 c. sugar<br />
3 Tbsp. flour or cornstarch<br />
1 tsp. cinnamon<br />
2 Tbsp. butter<br />
2 pie crusts (to make one double crust pie)<br />
1 Tbsp. sugar for topping<br />
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Preheat your oven to 400. Roll out first pie crust and place in bottom of pie pan, trimming edges as needed. Place the fruit in a colander for 15 min. to drain any excess liquid. Transfer to a bowl and toss with sugar, flour or cornstarch, and cinnamon. Fill pie crust, dot with 2 Tbsp. butter and top with second crust. Flute edges as desired and be sure to cut a few vents in the top to allow steam to escape. Sprinkle 1 Tbsp. sugar over crust and bake for 45 mins. Keep an eye on the crust. You may need to cover the edges with a strip of aluminum foil to keep them from overcooking.Maggiehttp://www.blogger.com/profile/09738216490891195518noreply@blogger.com0