Back From Vacation

We had a great week in Scottsdale Arizona.  Complete with a baseball game, aquarium, water park, shopping and pool time.  But, there is nothing like coming home and sleeping in your own bed and tending to your garden.  Here are some garden pictures.  Tonight Jeff said its a little out of control but I love it.  Its time to start making salsa, sauces and canning veggies.  Hope all are well and there will be several new recipes over the next couple of weeks.  We are on a Clean Eating menu also know as vacation detox.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Shrimp 'n' Spinach Risotto

Not from the garden and not especially great for you but very flavorful.


4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms (I have to leave this out, my boys will not eat them.)
1 small onion, chopped
1 tablespoon butter
3 garlic cloves minced
1 cup uncooked arborio rice
1 package (6oz) baby spinach coarsely chopped
1 pound cooked medium shrimp, pealed and deveined (I sauteed mine in a little butter and garlic powder)
1/2 cup shredded Parmesan cheese
Couple dashes of pepper


In a small saucepan, heat the broth and keep warm.  In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes.  Add garlic; cook 1 minute longer.  Add rice; cook and stir for 2-3 minutes (a minimum of 2 minutes or the rice will not cook correctly).  Carefully stir in 1 cup of the heated broth.  Cook and stir until all of the liquid is absorbed.


Add remaining broth 1/2 cup at a time, stirring constantly.  Allow liquid to absorb between additions.  Cook just until risotto is creamy and rice is almost tender, about 20 minutes.


Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.  Serve immediately.

I don't remember where I got this recipe but I am glad I clipped it.  William had 3 servings if that tells you anything.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

BLACK BEAN FUDGE CAKE

My Grain Girl friend Amy (check her out.....GrainGirls.blogspot.com) told me about this cake that she got from Clean Eating and like all of you I had my reservations but, its AWESOME!!!  And if you don't trust me check with William.  A 7 year old would not lie about chocolate cake!


Olive oil cooking spray
1 oz dark organic chocolate (70% cocoa or greater)
1 1/2 cups of soft cooked black beans (I used one can)
2 eggs
1 egg white
2 TBSP olive oil
1/4 heaped cup unsweetened cocoa powder
1 tsp baking powder
1 tsp pure vanilla extract
1/4 cup unsweetened applesauce
1/2 cup of raw organic honey
1/4 to 1/2 cup unsalted walnuts, chopped


Preheat oven to 350 and mist an 8 inch square baking dish with cooking spray.  Melt dark chocolate in a small saucepan over low heat with 1tbsp water mixed in. Combine melted chocolate, beans, eggs, egg whites, oil, cocoa powder, baking powder, vanilla, applesauce, and honey in a food processor, process until smooth.  Stir in walnuts and pour mixture into baking dish.    Bake for 30 minutes or until the edges start to pull away from the sides.  Garnish with Greek-style yogurt.

You know me I had to make a few changes, Jeff and William are not big on nuts (no wise cracks please) so I left them out.  Also, I baked mine in my dutch oven.  I try to bake all my cakes in it.  They do not rise as much they would in a cake pan but I have found that they are much more moist.  I'm not big on yogurt so I had it with a scoop of sherbet which is much better for you than ice cream but that's another blog post.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Corn Tortillas

Today I also made chicken enchiladas.  Everyone knows how to make enchiladas but here is what I want to share with you....

Mission Yellow Corn Tortillas Ingredients;

Ground corn treated with lime, water, cwllolose gum, propionic acid, benzonic acid, phosphoric acid, dextrose, guar gum and amylase.

Homemade corn tortillas Ingredients;

Corn Masa (White cooked corn, water and lime) and water.

I am not great at making tortillas and they are almost never round but if you are using them for enchiladas who is really going to see the shape and today I layered my enchiladas and pretty much cut them in to squares.  Its fun and William enjoyed helping.  I will be buying a tortilla press soon!

2 cups of instant corn masa
Dash of salt
1 1/8 cups of water
Mix together
Roll in to balls
Put between wax paper or plastic bags coated with flour
Use a rolling pin or glass to roll them out
Put on a medium heated grill or pan
Flip when they are lightly browned
When both sides are lightly browned they are done

 

 

My chicken came out great today.  Lots of onions, some peppers from the garden and a can of roasted diced tomatoes.   Next time I make enchiladas I will use a "clean" sauce.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

It was a good afternoon for some cooking!

The bad news is that we failed the cauliflower.  Its just did not happen and its a bummer.  We pulled the plants an today I planted some cherry and grape tomatoes in their place.  It's a bit late in the season but we will see how it goes.

Alicia's Pasta Fagioli Soup

1 lb ground Italian turkey sausage, casings removed, crumbled

1 onion

1 garlic clove minced

2 cups of water
1 can great northern beans, drained and rinsed
1 can diced tomatoes, undrained

1 can 14.5 oz reduced sodium chicken broth

1 cup uncooked elbow macaroni (I prefer whole wheat pasta)

1 cup fresh spinach leaves, cut into strips

1-1/2 teaspoons olive oil

1 medium zucchini chopped - From the garden.

Parmesan cheese

Cook meat until no longer pink, drain and set aside.

Saute onion in oil until tender, add garlic and cook 1 more minute.

Add water, beans, tomatoes, broth, macaroni, zucchini and bring o a boil.

Cook uncovered for 8-10 minutes or until macaroni is tender.

Add sausage and spinach.  Cook additional 2-3 minutes and done!

Parmesan make a nice garnish

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34

Super easy Taco Soup

This is for my cooking challenged friends;

Just made this and when it cools I am going to put it in to a couple of containers and freeze it.  When you need a fast meal pull it out, put in a pot on low....dinner in no time.

  

2 lbs ground beef, cooked and drained.

Diced green chilies, Whole Kernel Corn Drained, Pinto Beans Drained, Diced Tomatoes (I like the fire roasted), Stewed Tomatoes, Chili beans Not drained, Taco Seasoning, Package of Ranch Dressing. Mix it all in, bring to a boil and its ready to serve or freeze for later.



TA-DA!!!

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34



She is so pretty....

One of the many perks of not working is being able to water the garden in the morning without Jeff here to tell me I am doing it wrong.  Look at her grow.  And, there is a vine of something that has come through the fence from the neighbors garden, I don't know what it is but I will be enjoying it!

I could not get my shadow out so I waved good morning!

For Dinner...I made this chicken the other day and it was so easy and yummy.  In my dutch oven I put 1 large can of stewed tomatoes (I think they had garlic and celery seasoning),  a can of diced chilies, 1 sliced onion and 2 large chicken breast.  I cooked on the stove top on low heat for about 50 min.  Low heat for a longer period of time.  You don't want it to boil, that will make you chicken tough.  Took the chicken and tomatoes out, shredded the chicken and cut the tomatoes put it back in the pot.  Added about a cup of instant rice put the lid back on for 15 min.  It was great, opened a can of whole pinto beans, shredded a little cheese and made burritos.  Since there was so much left over I bought some Anaheim peppers, cut the tops off, filled them with the chicken, poured some salsa over the top and tonight I will bake them at 375 for about 40 min.  I can tell, its gonna be good!  This might be my new thing...keep lots of beans, tomatoes, diced chilies and onions in the pantry.  You just can't go wrong.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34