Sheltering Breakfasts and Veggie washes

Greetings all of you sheltering citizens! Just thought I'd share a couple of recipes to feed those hungry/hangry family members as we continue to stay safely in our homes.

For those sheltering and trying to use your food storage...
I wish I knew who to give credit for this recipe, but it's a good one!
Whole Wheat Pancakes
Put 1 cup milk and 1 cup whole wheat in blender and blend on high for 4 minutes.
Add:
2 eggs
2 TBsp honey
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
1/4 cup vegetable oil
Opt: stir in 1/2 cup grated apple and 1 tsp cinnamon
Blend together & cook.

And here's another breakfast hit from my friend, Carol Sund, given me years ago. It stretches your eggs and bread farther than regular french toast

Puffy French Toast
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
8 slices of bread cut in thirds vertically
Mix ingredients except bread. Dip sliced bread strips into batter and drop into heated vegetable oil.turn to brown both sides lightly
Serve with strawberries & whipped cream or maple syrup.

Also, for those concerned about COVID 19 virus... here are some recipes for veggie wash that I've gathered.

Super-Simple Veggie Wash

1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle

Mix, shake well, and apply to your produce. Rinse with tap water before cooking or serving.

Leafy Green Wash

1 cup distilled white vinegar
3 cups water

Mix the water and vinegar together in a bowl. Allow your greens to soak in the bowl for about 2 minutes, then rinse them well.

This wash, which researchers from the magazine Cook's Illustrated found killed 98 percent of bacteria on food, is good for leafy greens because greens are more likely than other forms of produce to be contaminated with E. coli bacteria, according to the CDC. If you want even more of the germ-killing boost, add a tablespoon or two of salt. A study in the Journal of Food Protection found that vinegar's ability to kill E. coli bacteria was "significantly enhanced" when salt was added to the mix.

All-Purpose Germ Killer

1 spray bottleful of undiluted white vinegar
1 spray bottleful of undiluted hydrogen peroxide

Spray your food first with the vinegar and then with the hydrogen peroxide. Rinse thoroughly.

You can use this on produce or on raw meat to kill E. coli, Listeria, and salmonella bacteria, according to a study in Food Microbiology. You can also use the mixture to disinfect your countertops. Alternately, spray the vinegar and hydrogen peroxide on a surface, then let it dry. Don't rinse or wipe the surfaces down afterwards.

Counting blessings and Blessing others

 My friend posted this on Facebook and I thought it was such a great idea that I wanted to share it with you even though it's a little late for Thanksgiving.....

Traci Jarman Shelton

This year for Thanksgiving we did a thankful jar. A few weeks before I put a jar in the kitchen and we had until Thanksgiving day to fill it with all of the things we were thankful for. My kids loved it! During dinner I read all the slips of paper while we were eating. We had a lot of being thankful for our family and food, but here were my favorite two:

Marcus wrote - "I'm thankful for the light so it shows the way to go." (Gotta admit Momma got a little choked up on this one. It has a literal meaning, but a deeper spiritual one as well.)

And then this one from Raquel had the whole table dying with laughter - "I'm thankful for Mommy and Daddy's knowledge of zombies so when they come we will be prepared." (Ha ha ha!! I think I talk a little too much about my favorite show The Walking Dead!!)

Rather than waiting a year to do this kind of thing, how about collecting in a jar, notes of "gifts" family members have given (like random acts of kindness) during the week and reading them together at Sunday dinners during the month of December? What better way to get in the true spirit of giving?!

Thanks for the idea Traci!

Last days of Summer

Take advantage of these last days of summer with some family outings and eatings. We went to a community free concert in the park while visiting famiy and had a great time. Kids could run around all enjoyed the music and the "carni" food was delish! I had some peruvian chicken & rice and empanadas. My daughter and husband had these nachos and mexican food. My husband had a snowcone and Philly cheese steak. It was all great! If you don't have a free concert in the park to go to do a cook out with dutch oven or foil dinners or just hot dogs and s'mores. Everything tastes better outdoors! Savor these last days of sunshine and fun!

BERRIES!

A bowl Full O Berries! I love this time of year when the berries are on! First my strawberries (a little late this year)then raspberries and blueberries and then my favorite, Blackberries! Have some family fun by going berry picking- at a farm, a friend's or in the wild. It's a fun outing if you remember to wear long sleeves, a hat and take a bucket with bail/handle on it.(I make mine out of a #10 can and bail wire)Pruning shears and gloves may be in order if picking blackberries.

Then bring them home to jam (freezer jam is my favorite and is so easy!), make smoothies (or freeze them for future use), shortcake, pies, cobblers whatever. They make my mouth water!You can just taste the sunshine, rain, and richness of the earth in their juicy goodness.

Fun gifts from your kitchen

Last weekend I put together a display of ideas for things you can make and give as gifts from your kitchen.
I got to thinking some of these would be fun family projects too. So try out one or two then give away (the best part) the results.

I think I may have posted this one before but this time, in honor of Super bowl, I made them in the shape of and decorated them like footballs. Who says real men don't eat truffles?!
Oreo Truffles (Kraft)
1 18-oz. pkg. Oreo cookies finely crushed, divided
1 8-oz. pkg. cream cheese, softened
2 8-oz pkgs semisweet chocolate chips or dipping chocolate, melted

Line a baking sheet with waxed paper.
Put cookies into (blender or) food processor and process until very fine. Measure 3 cups of the cookie crumbs saving the remainder for sprinkling on top of finished truffles. Add to cookie crumb in processor the cream cheese and beat/process until mixed and creamy. Put into refrigerator until set well enough to work with.
Roll mixture into 42 one inch balls (a bit smaller than a walnut). Put on tray and refrigerate for 1 hour or until firm.. Melt chocolate and dip balls. Sprinkle with remaining crumbs/chopped nuts, coconut, crushed peppermint etc. (Any leftover chocolate can be stored in a tightly covered container at room temperature and saved for another use.)
Refrigerate for 1 hour or until firm. Store any leftover truffles in a tightly covered container in the refrigerator.
Makes 42 truffles.
Easy, easy, easy and yummy, yummy, yummy. Peanut butter and chocolate filled cookies don't have enough flavor so we don’t recommend them. Peppermint or mint is great. You can also use Nutter Butter cookies instead of Oreos.
Rosemary Salt
(makes about 4 cups)

3 cups sea salt crystals
1 1/2 cups dried rosemary (cracked rosemary is best)
(If you don't have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.)

Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don't process too long. You want this to still have a slightly chunky texture.
Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.
http://www.kalynskitchen.com/2006/12/gift-from-kitchen-rosemary-salt.html

Fruit / Veggie Bouquet
Cut up fruit and or veggies into chunks and put on bamboo skewers.
Arrange in a vase like a bouquet. Add ribbon and voila!
A healthy, edible bouquet.

Herbed EVOO Joy’s Herbed Olive Oil/Crouton Oil
The chef (Joy Templeton of Once Upon a Thyme)I got it from calls it crouton oil because she uses it to make her own croutons, but I use it for fish, meat, veggies and my favorite, roasted red potatoes/sweet potatoes.

4 cups extra virgin olive oil
1/2 cup minced garlic
1/4 cup dried oregano
1/4 cup dried basil
1 Tbsp. paprika
1.5 tsp black pepper
1.5 tsp salt
Combine and put in shakeable jars. I save and reuse jars from other food products/oils.
You can add more oil as it gets down from use and herbs settle to the bottom.) Lasts for a very long time and may uses

Marshmallow Eater Eggs by Taste of Home.com
Prep: 45 min. + standing Cook: 15 min.Yield: 36 Servings
Ingredients
25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted

Directions
Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan.
Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to
1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression.
Repeat 35 times; set aside.
In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan,
combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat,
stirring constantly, until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat; stir in remaining corn syrup.
Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time,
beating on high speed until candy is thick and has cooled to lukewarm,
about 10 minutes. Beat in vanilla.
Spoon lukewarm gelatin mixture into egg depressions; dust with flour.
Let stand for 3-4 hours or until set.
Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating.
Place flat side down on waxed paper. Let stand until set.
Pour white candy coating into a heavy-duty resealable plastic bag;
cut a hole in one corner. Drizzle over eggs. Yield: 3 dozen.
Editor's Note: For safety reasons, we recommend that you discard the egg and all of the flour.

Resurrection Rolls for Easter
Make you favorite roll dough or use
Rhodes rolls. Large marshmallows
Cut in half.
Shape the rolls around 1/2 marshmallow.
Let rise and bake.
It will be hollow inside
Just as the tomb was empty
on Easter Morning.


Sprouted Wheat Grass
Soak whole wheat grains in
water overnight. Drain and cover
with wet paper towel. Let it start
sprouting.
When green tops start to appear,
Place in pot of soil or on top of
wet paper towel in container.
Allow wheat grass to grow.
Snip off tops to use in green
Smoothies or put candies in
the grass. Give as Easter gift.

Lip Gloss by MarthaStewart.com
To make more than one kind of lip balm at a time, divide the recipe in half and scent and color the batches separately. For lip balms, we like to use essential oils that have an "edible" scent, such as citrus. Beeswax pellets are available at crafts stores.
Makes two .15-ounce tubes and two 1/2-ounce tins or pots

Tools and Materials
1 tablespoon beeswax pellets
2 tablespoons carrier oil
A few drops essential oil(s)
Lipstick shavings in desired color
Special equipment: heatproof glass jar, plastic pipettes, cosmetic-style plastic tubes, slide tins, or metal pots

Directions
1. Put beeswax and carrier oil in jar, and close lid. Heat the jar in a pot of water over medium-low heat until wax has melted. Remove jar from pot carefully.
2. Stir mixture with a metal spoon. Using a pipette, add essential oil, 1 drop at a time, until strength of scent is to your liking. Stir in lipstick shavings, 1 at a time, until desired shade is achieved and color is even throughout.
3. Using another pipette, transfer lip balm to containers. Let set for 1 hour.
Gift-Packaging Idea
Top cosmetic tubes and tins with custom labels: Water-slide decal paper is clear, making the design look as though it has been printed directly onto the container.


Homemade Sugar Scrub
Equal parts brown sugar and white sugar (ends up being about 1/4 cup each for a 6 oz. jar)
Fill to the top with olive oil (cover the sugars and then maybe an extra 1/2 inch)
Add about 1-2 Tbs of vanilla extract for some yummy flavor.

You could also add essential oils, but that is a little pricier.
www.homemadeginger.com/2011/05/homemade-sugar-scrub.html
http://petitelefant.com/how-to-make-homemade-sugar-scrub/

A SEAson for change

Anticipating the New Year and many resolutions to change I thought I'd post these ideas....

After all of the "heavy" rich foods of the holidays, why not change it up a bit?!
Here is a way to work some seafood into your family diet. I made the first recipe for a Christmas party potluck and it was very well-liked. The imitation crabmeat is simply white fish like pollock that is flavored and colored and shaped. If you can afford real crab meat, you don't have to be so generous in the portion (1 lb. would do). Use your favorite salad dressing if you don't find the pear-gorgonzola. You can also substitute small shell pasta for the orzo. I served it over a bed of mixed greens for dinner tonight..a sneaky way to get more greens into our diet ;) I made it in the large Tupperware bowl because it makes a lot. But tonight I just used half a recipe.

Seafood Salad by Chris Jackson

1 1/2 cups uncooked orzo pasta, cooked, drained, cooled
2 pounds Imitation crabmeat
1 cup cherry tomatoes
1 carrot, peeled and grated
3 stalks celery diced
3 green onions diced
4-6 radishes diced/sliced
1 green pepper diced
1 cup cheddar cheese, grated
1/2-3/4 cup mayonnaise
1/2 cup Pear Gorgonsola salad dressing (Litehouse brand)
1 teaspoon salt
1/2 teaspoon pepper

Prepare orzo according to package directions (boil about 9-10 minutes). Drain and let cool a bit. Break up seafood and combine along with other ingredients in a large bowl.
Salt and pepper to taste.
Serves 15-20

The next recipe is a flavorful beverage you might want to try for New Year's Eve. It's a non-alcoholic drink creation by chef Kathy Casey. The rosemary gives it a savory flavor...change from the usual sparkling cider or fruity punch.

Rosemary Pom Holiday Sparkle
This non-alcoholic sipper mixes fresh rosemary’s herbaliciousness with the zesty flavor of clementine and the sweetness of sparkling cider.
Makes 1 drink

1 sprig fresh rosemary
1/2 of a Cuties Clementine, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: Fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze and drop the clementine into the shaker. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)
Recipe © Kathy Casey Liquid Kitchen™

To make a larger quantity (since this is for one serving) you could adapt this recipe by taking two Clementines, cut in half and squeezed and/ zested and muddle (mash with back of spoon or muddler to extract flavors)3 springs of rosemary in a bowl. Stir these together with 2-3 cups of ice and then add 2 cups of pomegranate juice. Stir until well-chilled. Pour this mixture through a strainer into a pitcher. Pour 1/4 cup of mix into glass and add sparkling cider or apple cider. Garnish with small sprig of rosemary.
this would serve 4-6.

Good luck with your goals and changes!

A Season of Faith, Thanks and Family traditions

Wow! I've really dropped the blog ball while trying to implement a healthier way of life!
I've been reading and implementing The Metabolic Effect Diet Book which my naturopath recommended. Mostly I've started the 20 minute workout 3 times per week and I feel like my muscles are more toned and increasing. It helps that I can do it on my own time in my own home without expensive equipment or membership in a fitness club.

I've worked on getting more sleep, eating more plants and less meat, drinking more water and eating a salad and berries and cruciferous vegetable everyday. Some days are better than others.I do best on the days I start with my workout and a green smoothie.But some days I start with cooked wheat/groats/barley. Having cut vegetables at the ready to snack on and dip in homemade hummus, helps too!

Thanksgiving was a bit of a challenge, but I tried not to overindulge in our traditional foods and make good choices. I started off with great intentions having fresh fruits and cut carrots and a hearty soup ready when out of town family started to arrive.

One tradition we couldn't omit was Josie's Orange Rolls. [Later after dinner, my grandson came in and asked for a snack for his "team" he looked around and took the bag of leftover orange rolls for his team "snack"]. My son in law enjoys Honeybaked ham more than turkey so we had both. Everyone brought side dishes,dessert, appetizers and beverages. It was nice to have everyone contribute and the leftover salad was ready for me to eat the next couple of days. On the third day it was looking a bit limp so I just added it to my green smoothie.

Orange Rolls
1 cube butter
1 Tbsp yeast/pkg. Yeast
1/2 tsp salt
1/2cup sugar
4 cups flour
1 cup scalded milk
3 Eggs
1 orange
Place 1 cup milk in pan and boil to scald. Add 3 Tbsp butter & cool. When cool (so it doesn’t kill the yeast), add yeast, sugar, salt. Add slightly beaten eggs. Add 1 cup of flour and mix well. Let it rise 2 hours. Add remaining flour & mix well with spoon (you don’t have to knead this dough). Cover, let rise 2 more hours. Shape into clover leaf rolls (roll three 1-1.5” balls and put into muffin tins. In the center of each clover, place 1/3 tsp of the following mixture:
1/2 cup (remaining) softened butter
1/2 cup sugar
grated rind of 1 large orange
Let rise in pans until double.
Bake at 350 about 12-15 minutes or till done.

Our family likes to drink eggnog cut in half with sprite. We also enjoy sparkling cider/grape juice. This year I had bought some doTerra essential peppermint oil, so I added a drop or two to a gallon of water as a beverage option. Everyone seemed to like it as much as I do and I had to refill the container at least once or twice during the course of the day!

I have to share the cranberry salsa recipe because it was a real hit! Except for the sugar in the canned cranberries it's a pretty healthy snack. Even better than eating it with tortilla chips, it would be good with veggies dipped in it. I actually quadrupled this recipe and it was gone quickly! Melissa had it on a show where she shared recipes for using Thanksgiving leftovers but why wait for leftovers?!

Cranberry Salsa by Melissa D’Arabian

Ingredients
1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper

Directions
Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
Yield: 1 1/2 cups
Prep Time: 10 minutes
Ease of preparation: easy

Another real hit was at another meal where my daughter sauteed broccoli in olive oil with garlic and a little red pepper flakes.

Here is another great dip recipe:
Curried White Bean Dip
by Giada De Laurentiis
Total Time: 30 min Prep 15 min Cook 15 min Yield:4 to 6 servings
Ingredients
* One 15-ounce can cannellini beans, drained and rinsed
* 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
* 1/4 cup extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 2 teaspoons Madras curry powder
* 1 1/2 teaspoons ground cumin
* 1 teaspoon kosher salt, plus extra for seasoning
* 1/8 teaspoon cayenne pepper
* 1 clove garlic, peeled and halved
* Zest of 1/2 large lemon
* [Whole Wheat Pita Chips, recipe follows]
Directions
In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt.
Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.

• Whole Wheat Pita Chips
• * 4 whole wheat pita breads
* 2 tablespoons olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.

My mother-in-law had a tradition on Christmas morning that before anyone went to the tree and gifts and goodies, they had to drink hot chocolate. Maybe we can twist this idea to drinking a green smoothie first?!

Have fun making some healthy food memories for your family the rest of this holiday season!