Thursday, April 22, 2010

Apple Snacks

1 large fuji apple, peeled and cut into thin strips
2 TBS Lemon Juice
2 TBS Agave nectar
1/4 tsp ground cinnamon

mix together lemon juice, agave nectar & cinnamon
toss apples in mixture
chill in fridge for about an hour

serve, store in airtight container in fridge up to 3 days

My girls love these, 1 thin sliced apple splits well among 4 kids, the "juice" is enough to do 2-3 apples if you like

Oatmeal Breakfast bars

2 Cups Old Fashioned Oats
1 Cup Whole Wheat Flour
1 1/2 Tsp Cinnamon
1/8 tsp salt
1 1/2 Cup Milk
3 Tbsp Agave
1/2 Cup Applesauce
1 TBS flax seed meal mixed with 3 TBS warm water (allow to sit for 2 mins)
1 Tsp Vanilla
3/4 Cup Dried Fruit
3/4 Cup Pepitas

1. Preheat oven to 375 degrees.
2. mix dry ingredients in medium bowl
3. Mix mix wet ingredients in large bowl
4. Pour the dry ingredients into the wet mixture, then mix in pepitas & fruit
5. Pour mixture into a greased 13 x 11 inch baking dish.
6. Bake for 30 minutes or until thickened and golden.
7. Cool, cut into bars and serve.
Bars will keep 5-7 days in the fridge in air tight container.

Wednesday, April 7, 2010

haven't posted in a while..

Things have been crazy around here. I haven't had the time to post like I would like to. I am really going to try my hand at cake making here soon. My plan is to have a really nice professional looking cake by Morgans 5th birthday. Think its possible? I sure hope so. A friend of our family is interested in taking some cake decorating classes. I however don't have that type of personality, I don't like to be taught I am really hands on and like to do things my own way. Its frustrating to some (especially my wonderful husband who likes to show me how to do things lol) Here is a recipe I plan to add to this weeks menu for the grown ups.. the kids like good old american cheese just fine..

From the food network

4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
To make pesto:
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Saturday, February 6, 2010

A rainbow in the snow

Our version of we woke up to 20+ inches of snow so it was nice to have a bright treat. Of course we didn't use boxed cake or the actual recipe just mainly used the idea of this cake.

Saturday, January 9, 2010

Saturday Breakfast

Saturday's are perfect for a nice breakfast with the girls. My Husband works so if I get going early enough he can join us. This usually is not the case though. I purchased a waffle maker last night. I'm loving it I used my no fail pancake recipe for this. I did plain, blueberry & chocolate chip.. YUM!

1 1/2 cup Whole wheat flour (you can use white wheat as well)
1 1/2 cup all purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons raw sugar
2 large eggs
3 cups milk
2/3 cup melted butter or vegetable oil

Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and butter or oil. Mix together the wet and dry ingredients, stirring just till combined. if you want to add blueberries just place them on top after pouring the batter in. I make plain first, then did blueberry, then added mini semi sweet chocolate chips.

Cook the waffles as directed in the instructions that came with your waffle iron.
makes about 16 8" waffles. (you can cut this in 1/2 but I always double so I can freeze some they work well in the toaster as pancakes or waffles)

with my iron I use 1/3 cup of batter, cooked them on medium setting for 3 minutes for plain, and 3 1/2 minutes for ones with blueberries and chocolate chips.

They where amazing.

Friday, January 8, 2010

Food For thought Friday..

Today was one of my Favorite days of the week. Food shopping!! (with out kids mind you) it was bliss. I was a little bummed that I didn't get out sooner such bad weather. I think everyone had my idea of stocking up for these bad weather days. The store was a little picked over. However I was able to get most everything I needed. Tomorrow is a big baking day for me. I will be making Pita bread, Hummus, Hawaiian sweet bread and I finally got a waffle maker so Whole wheat blue berry waffles are for breakfast.. YUMMMM

I thought I would share a simple Hummus & Pita bread recipe with you this evening.

I love that Hummus is so versatile and easy to make. You can store Hummus for 1 week in the fridge or freeze up to 3 mts (6 mts if you have a deep freeze)


1 can chick peas drained and rinsed
1 clove garlic chopped
2 teaspoons olive oil
1 pinch of sea salt and pepper

Blend ingredients in a food processor or blender until fairly smooth.
I of course use organic ingredients and I use a sea salt grinder and pepper grinder.
we eat tons of hummus so I quadruple this recipe. if you like you can add about 1/4-1/2 cup tahini but I omit that as I find its just fine with out it.

Whole wheat Pita bread

Ingredients (found at recipezaar)
4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water (120-130F degrees)
1/2 teaspoon salt (optional)

Preheat oven to 500°F.
Sift together 2 cups of flour and the yeast.
Add water and salt and mix well.
Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. Be careful not to over-knead the dough.
Form dough into 10 balls.
On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick.(Be sure to sprinkle a little flour on both sides to prevent sticking).
Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
When the pitas come out of the oven they will be hard, but they will soften as the cool.
Store them, while they're still warm, in plastic baggies or an airtight container.
Cut the pitas in half crosswise and stuff with your favorite fillings
Pitas can be reheated in a 350°F oven or in the microwave.

I like to cut them into triangles with the pizza cutter and crisp them in a 350 degree oven for a bit to make them more like chips of dipping in the hummus.

Thursday, January 7, 2010

Think about it Thursday..

Sometimes the morning rush really gets me crazy. Baby wants to Nurse, Erynn can't find her uniform tie, Aria has a massive knot that needs brushed out, My husband can't find his keys, and Morgan wants to watch PBS and eat NOW! The big kids leave at 7:30, my husband an hour later and I have a baby and preschooler to tend to. Breakfast being the most important meal of the day often we are quick to pop a waffle in the toaster or quickly pour a bowl of cereal so we can get a cup of coffee (or hot tea if your like me) and check emails before we take on the day. This by no means was an ah-ha moment but everyone loves the simplicity of tossing dinner in the crock pot, so why not toss in breakfast the night before?

Organic Cranberry Crock-pot Oatmeal

2 cups Organic old fashioned rolled oats (some prefer steel cut organic oats)
handful or so of Organic Dried Cranberries (or dried fruit of your choice)
1 pinch of Sea Salt
1 tsp organic vanilla
1/2 tsp cinnamon
2 cups milk (this can be soy, goats or almond milk)
2 cups cold water
Raw honey, raw sugar or organic brown sugar to taste

Spray Crockpot with non-stick spray. Combine ingredients in crock-pot; cook on low for 8 to 10 hours. Near the end of cooking, thin with a little milk if needed.
Serves appox 8

It's really that easy. Think about it!