Thanksgiving in May

Way back in December for some reason I decided to buy a turkey.  I've never cooked a turkey before.  Every Thanksgiving since I was born, someone else has cooked it and I have no complaints about that.  Something possessed me to finally try it.  But that poor turkey sat in my freezer for, oh, say 5 months (Mind you it was meant to be a Christmas or possibly a New Years turkey, then an Easter bird, but alas a May bird.  Who ever heard of a May bird?).  I know, I know.  I don't know what really made me take that 20-something pounds of poultry out to defrost, but I did.  And it took for-e-ver to defrost (I'm talking like after a week it was still frozen).  I'm sure it was my fridge settings or something.  It turned out really moist and the texture was awesome, but since I happened to be sick the day I decided to cook it (go figure), I didn't really spice it up the way I would have liked.  So I won't be posting THAT recipe, I'll just show a pretty picture of my pretty beautiful bird.

I wanted to kind of stay away from the traditional Thanksgiving feast that is accompanied by a turkey.  Seeing as my Marvel is allergic to most all of "traditional Thanksgiving" foods, that made my decision set in stone.  Instead of mashed potatoes smothered in butter and gravy made w/wheat flour, I mashed sweet potatoes, seasoned them with salt and that's about it.  I made a stock using the neck and giblets, then added a little salt and pepper to taste and some (I think) arrowroot starch to thicken it up (could have been Tapioca starch, can't remember).

Now here's to the good stuff.  I couldn't make traditional stuffing since Marvel can't eat it and stuffing made with gluten-free bread just doesn't taste the same.  Cornbread stuffing is good, but Marvel can't have corn either.  Hmmm.  I scoured Pinterest (since that's the only place where good ideas really exist, right?) and came across a Vegan, gluten-free recipe at The Wannabe Chef.  Looked good enough for me.  It was awesome!  Definitely the best quinoa I've had to date!  We'll definitely be recreating this for Thanksgiving this year!  The only change I made was I substituted the sugar for maple syrup.

• 2 cups quinoa, rinsed
• 4 cups vegetable broth (or chicken broth)
• 2 medium carrots, diced
• 2 stalks of celery, diced
• 1 yellow onion, diced
• 2 Tbsp olive oil
• 1 Tbsp parsley
• 1/2 Tbsp rosemary
• 1/4 cup maple syrup (or cane sugar or any other kind of sugar-substitute)

Bring the quinoa and broth to a boil in a large pot.  Cover the pot and turn off the heat, letting the quinoa sit to absorb the water.

In a pan, saute the onion, celery, and carrots in 2 Tbsp oil until the onions are translucent and the carrots have cooked through.

When the quinoa is fully cooked, add in the sauteéd vegetables, maple syrup (or sugar), and herbs.  Mix those in while fluffing the quinoa.

Move to a serving bowl and serve warm.

Chocolate Hazelnut Spread

I love Nutella.  It pretty much runs through my veins.  How can I be a Dutch/German-blooded American and NOT love it?  I'd seriously consider something majorly wrong with you if you're in dislike of the best spread ever created on the face of the planet.  As much as I love it, I try my very hardest to not buy it.  I eat it in the heaping spoonfuls.  I'll devour an entire jar...my.self...in a day.  Okay, not really, its more like 2 or maybe 3 days.  Lets be real here.  It's certainly not a good influence on my thighs.  Or rear.  Or any other part of me for that matter.  When we discovered Marvel was allergic to lots and lots of stuff, there were certain things we couldn't buy anymore, even occasionally.  It just wasn't the nice thing to do.  Nutella had to go (but to be honest, it wasn't really around all that much anyway, so the change wasn't drastic, just sad).  Santa was naughty and put a jar in my stocking.  Marvel snuck some.  Cap snuck some.  Music Man and Monkey snuck lots of some.  I didn't sneak.  I devoured.  And.  We all had tummy aches.  So sad.  But, a blessed, blessed thing called Pinterest enlightened me with this recipe.  I HAD to try it.  I did.  It was good.  We ate it all.  I had to give some away so I wouldn't eat it all.  They ate it all.  They thought it was yummy.  Life is back in balance again.  AND its dairy-free AND refined sugar free AND non-hydrogenated oil free AND...need I go on, really? Yippy! :-)

I did alter the recipe a bit since I don't have coconut sugar (which I would really like to try, by the way).  I made 2 batches.  The first was nasty, but I fixed it.  I accidentally used unsweetened chocolate instead of dark or semi-sweet.  Gross.  I ended up adding extra milk/sugar mix to it.  It was a little runny, but good stuff.  The second batch was pure heaven.  I didn't use the entire milk/sugar mix, so it was a little thicker, but delish!  It freezes really well, so you can make a ton and freeze it!  I'm too impatient to defrost it, so freezing keeps me from eating it all!

• 1 1/2 cups hazelnuts
• 1 1/2 cups coconut milk (canned, preferably full fat)
• 1/2 cup pure maple syrup (or coconut sugar or any other sweetener you'd like)
• 1/8 tsp sea salt
• 3 bars (3.2 oz each) dark (or semi-sweet) chocolate

Preheat oven to 350°F.  Toast hazelnuts on a baking sheet for about 15 minutes.

While they're toasting, in a small pan heat the coconut milk, maple syrup (or other sweetener), and salt. When the sugar is melted, remove it from the heat.

Meanwhile, melt chocolate over double boiler (or in the microwave at 30-second intervals).

Remove the toasted hazelnuts from the oven.  Transfer them to a clean, dry kitchen towel.  Rub the hazelnuts in the towel to remove as much of the skin as possible (don't worry if you can't get it all, it'll be blended anyway).  Add them to your food processor.  Puree until the hazelnuts are very fine.

Add the melted chocolate.  Puree till creamy and smooth (about 2 minutes).

While still pureeing, add the milk mixture.  Puree till smooth.

Store in the refrigerator or freezer.

Try not to eat it all in 1 sitting! :-)

A Few of My Favorite Things

In my quest for a healthier lifestyle for my family and myself, I've learned a whole lot about food and health.  I've learned that, although modern medicine is amazing for emergencies and certain medical needs, our ancestors were amazing.  They had a wealth of knowledge that has been forgotten and poo-pooed over the years.  It really is unfortunate.  With all of the negative I've come across, its very encouraging to know that so many out there share the need, want, love for this healthier, more ancestral way of living.  So, to get on to the point of this post, I've listed a couple of my favorite things that I have discovered in the past year or so.  They really all could use their own post, so I'll try to keep it short and sweet and post in more depth about each later.  (My favorite things are certainly not limited to this list, and this list is in no particular order)

1 - Coconut - They're amazing!  I really got on board with the power of coconut after reading Coconut Cures.  It sparked my curiosity....could coconuts really be this miracle food they claim it is in the book?  I did my research.  Lots of it.  And from what I have found through research AND experience, it really is that awesome.  We're big on coconut oil here.  My favorite brand by far is Ojio.  It has the best flavor and easiest to get down if you take it plain (as gross as that sounds, its actually good for you!).  We use it for cooking, dry skin, chapped lips, sunburns, fungus, fading scars, even our sons eczema.  I really like coconut water too.  It has natural electrolytes in it, so its basically natures Gatorade.  We don't do Gatorade here because of all the dyes and junk in it, but we DO do Coconut Water!  The only brand I'll do, though, is C20...its BY FAR the BEST!  I've won many over with this brand!  In addition to the oil and water, we use the milk very often, as do we use the flour and dried meat.  I'm anxiously wanting to try coconut sugar!

2 - Enjoy Life - a brand I feel I really can trust.  They are a company that dedicates themselves to allergy-free products.  They're the ONLY chocolate chips I'll buy (soy, corn, egg, peanut, dairy, wheat...you name it-free).  I personally think their chocolate is better than anything else I've tried.  Their chocolate bars and granola are a hit here in our house as well.

3 - Vinegar - I use white vinegar for all of my cleaning needs, as fabric softener in my wash loads, and for the rinse aid in my dishwasher.  Apple Cider vinegar (the raw, organic kind with the mother in it...I use Braggs) is awesome.  I'll have to do a whole post on vinegar one of these days.  A good use for the not-as-good, cheaper apple cider vinegar, is to catch fruit flies (I'll post this later).

4 - Maple Syrup - Probably my favorite sweetener right now.  I'm talking the 100% pure maple syrup, not the junk you get that's corn syrup with maple flavoring.  I use it in my baking and cooking.  I use it to sweeten plain yogurt, caramelized onions, even spaghetti sauce.  No more white refined sugar here!

5 - Aloe Vera - We've been long time aloe fans.  Its good for more than just sunburns.  Oh yes.  We use it for hair gel and mouse, moisturizer (I like to mix 1/2 coconut oil with 1/2 aloe), sore tushies (especially for those just learning to use t.p. on their own...if you get my drift).  Aloe is good for settling ouchy tummies, too.

6 - Fermented Cod Liver Oil - When I first heard about cod liver oil, I was totally grossed out.  Then I read about all of the benefits, as did I see such an awesome health transformation in others, that I had to try it.  We get ours from Green Pastures...the fermented Cinnamon Tingle kind.  We may be switching to the butter oil blend soon, though.  If you want to learn more about the amazing benefits of cod liver oil, read on here.

7 - Essential Oils - I'm new to essential oils, but the more I read, the more in love I am with them.  Its amazing how incredible nature is.  Tea Tree Oil is the #1 used essential oil in our home.  I use it for cleaning and for preventing and killing mold.  I throw a few drops in my laundry to rid it of stinky smells (cloth diapers and stinky, nasty wet rags).  Lemon Oil is another fave.  It works great in cleaning products.  If I'm in need of a quick "fresh smell" in my bathroom or kitchen, I sprinkle a few drops in my sinks and it smells the bathroom right up.  I really could go on about essential oils, but I'll stop here.

8 - Baking Soda - Awesome cleaning agent.  Its my go to non-abrasive scrubbing cleaner.  It cleans pans with baked on junk, takes the hard water deposits right off of glass dishes, great for cleaning a bath tub, freshens refrigerators...not to mention you can use it in your baking!

9 - Raw Local Honey - Another great sweetener.  I give this to my kids to help prevent (or at least tame) bad allergies.  Its also good for sore throats.

10 - Wholesome Chow Pancake Mix - I just recently discovered this brand.  When at all possible, I'm all about making things from scratch, but lets be honest, I'm a busy mama and sometimes I just need something quick and easy to feed my kids.  Amongst other things, most GF pancake mixes contain soy or xantham gum (which comes from corn), which Marvel is allergic to.  Wholesome Chow DOES NOT.  It has no soy, corn, eggs, wheat, nuts, dairy...am I missing anything?  And for a GF mix (I'll be honest, nothing really compares to good ol' wheat-filled pancakes), it really is tasty.  Wholeseome Chow has a lot more GF, Allergy-Free products as well, but FYI, not all are corn-free.

11 - Lemons - Lovely lemons.  Not only can we make delicious lemonade (Captain's favorite), but its good for all sorts of cooking and cleaning.  Lemon water daily is a good metabolism booster.  Lemon juice can be used as a bleach alternative to brighten or bleach whites.  It can freshen garbage disposals, sanitize cutting boards or counters, or used in the dishwasher to cut down on hard water deposits.  

Well there you have it...11 of my favorite things.  What are some of your favorite things?

Farfalle With Sausage, Tomatoes, & Cream

This is definitely by far my family's and my favorite pasta.  I get leaps and giggles from my children when I announce we're having it.  No moans and growns...not. ever!  It is amazing.  I've never found anyone who has walked away from this dish more than ecstatic.  My sister-in-law introduced it to me and I've made a few changes over the years.  I recall one time many many years ago when Marvel was about 1 or 2, I was really really sick with some sort of flu or something.  My s.i.l. brought me some of this pasta and I was seriously better within a couple of hours.  I'm not at all advocating that this has medicinal qualities like Thai green curry does for Music Man, but it got food in my body and there was absolutely no way my body was going to let it go.  Be careful, if you're not prepared to eat way more than you should, don't make this.  None of us have any portion control when I make this...we can't help ourselves!

• 2 Tbsp Olive Oil
• 1 lb hot Italian sausage, castings removed, crumbled (Don't worry, it really isn't that hot...my 1 year old eats it.  If you have a really whimpy mouth, still use the Hot stuff, just crumble it in big enough pieces that you can pick it out, but the hot gives it delicious flavor....believe me, from experience, if you use anything different, its not the same!)
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 1 (28 oz) can Italian plum tomatoes, coarsely chopped
• 1 pint (2 cups) whipping cream
• 1/2 tsp salt (more or less to taste)
• 1 lb Farfalle (aka bowtie) pasta (since we have gluten intolerances here, I used penne rice pasta)
• Freshly grated Parmesan cheese

Heat oil in large, heavy skillet over medium heat.  Add sausage and pepper flakes.  Cook until sausage is no longer pink, stirring frequently, about 7 minutes.  

Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

Add tomtatoes (break them apart with your clean, bare hands or with clean scissors, or just chop them in the pan with a spatula), cream, and salt.  Simmer until mixture thickens slightly, about 4 minutes (can be prepared a day ahead up to this point, cover tightly and refrigerate or freeze). 

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.  Drain.

Bring sauce to simmer.  Add pasta to sauce and cook until pasta is heated through and asauce thickens, stirring occasionally, about 2 minutes.  

Divide pasta among plates.  Serve passing Parmesan separately.

Creamy Tomato Soup

Sundays are my least favorite day to cook.  I don't know how people make it their biggest meal of the week.  Sunday is the one day I feel like its okay to kinda take it easy.  The last thing I want to do is cook or clean (and THAT is why you should NEVER stop by my house on Monday morning...not.EVER!).  Of course my husband feels the same way (even though he hardly ever cooks).  This creates quite a dilemma.   If only I were prepared and made something to throw in the crock-pot or picked up some easy put-together meal.  Alas, I'm not that prepared.  Usually my kids eat either scrambled eggs or cereal for all 3 meals of the day.  Or I try to get creative (seeing as I hate shopping on Saturdays and we usually run out of food on Friday night), because there isn't much in the kitchen.  Today was a "creative" day.  I had heavy cream in the fridge, canned tomatoes in the pantry, and homemade chicken stock in the freezer.  Here's what I came up with...and may I add that it was delicious.  Marvel told me he would have taken a 3rd bowl if he wasn't so full from the first 2.  

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, chopped
• 1-3 cloves garlic, minced (I used 3 small ones, but 1 big one would do it)
• 2 Tbsp all-purpose flour (I used a gluten-free flour blend)
• 1 28-oz. can Italian stewed tomatoes (DO NOT drain, you want those juices!)
• 1 1/2 cups chicken broth
• 1 cup heavy whipping cream
• salt and pepper to taste

Warm oil and butter in a large saucepan over medium-high heat.  Add onion and cook, stirring often, until softened.  Add garlic and cook until slightly softened and starts to smell a little garlicky, about a minute or so.  Stir in flour to blend and stir for about a minute.

Add tomatoes, juice and all!  Add chicken broth (if you're using frozen homemade stock, just through it in frozen, it'll melt!).  Increase heat to high and bring to a boil.  Whisk constantly, about 3 minutes, until slightly thickened.

Poor soup into blender (Be careful, its really hot.  You may want to use a ladle so it doesn't splash.  You may need to work in batches.  I did it in 2 batches.  You only want to fill the blender about 1/2 full so it doesn't spill over...that would hurt!).  Blend and puree until smooth.  Pour back into saucepan.  Stir in cream and cook over low heat for 3-5 minutes, until heated through.  Do not boil!  Season with salt and pepper to your liking.  

Juice #1

 For the last few years I've been on a quest to eat healthier.  Having a son who is allergic to...well...a lot, has been a great motivator for me.  Recently I was able to preview Hungry for Change, a film put out by the creators of Food Matters.  They talked about juicing as a way to get your full daily amounts of fruits and veggies and also as a way to help reboot your body.  To heal itself.  I've still to watch Fat, Sick, and Nearly Dead, which is all about how a guy who was 100 lbs overweight and very unhealthy, challenged himself to drink only fresh fruits and veggies for 60 days, in a last attempt to put off the weight and heal his body.  It apparently worked for him.  Recently I acquired a juicer of my own (a Breville Juice Fountain Pro), so I've slowly but surely been working it into my diet.  For the last couple of days I've only tried the basic apple, carrot, celery.  Today I made a slight variation and added beet.  SO tasty!  I absolutely love the color of beets.  It really did turn out this color...no photoshopping, I promise!  I reluctantly shared with Music Man and Monkey, which I quickly found to be a mistake.  They both LOVED it.  Not a problem, I just made a second batch! :-)  I can't wait to try more!

• 1 beet
• 2 carrots
• 2 celery stalks
• 2 apples (I used Fuji)

Be sure to wash all your fruits and veggies real well.  Send 'em on through the juicer.  Enjoy!


For those of you interested, my "basic" juice is as follows:

• 2 apples (I used Fuji)
• 2 carrots
• 2 celery stalks

Curry Chicken & Sweet Potato Stew

I'm quite quickly becoming a fan of the Paleo diet.  A Paleo diet is basically going back in time before processed food, additives, food dyes, and preservatives.  It incorporates healthy fats (good animal fats, coconut oil, etc), good meats (grass-fed, non-gmo, non-antibiotic, free-range, grazing...), raw nuts, fruits, and veggies...it goes along the same lines of what the Weston Price Foundation and the Feingold Diet teach (both of which I'm also a fan of).  I came across this website called Paleo: Intensified.  It has some really great recipes, many of which are allergy-free!  That is where I found this recipe.  Really, can't go wrong with curry OR sweet potatoes!

(please excuse my blurry picture...my cameras are all MIA, so I had to use my dinosaur phone)

• 1 large purple onion
• 3 stalks celery
• 2 large carrots
• 1 yellow bell pepper (I didn't have this, so I omitted it this time)
• 3 large sweet potatoes
• 2 lbs boneless, skinless chicken thighs or breasts
• 2 Tbsp olive oil
• 1-2 Tbsp curry powder
• 1 tsp salt
• 1/2 tsp pepper
• 5 cups chicken broth
• 1 can coconut milk

Chop onion, celery, and carrots and set aside.  Chop the yellow pepper and cube the sweet potatoes and set aside.  To prepare the chicken you can leave the thights whole or if using chicken breasts cut into thigh size pieces.  You can also choose to cut the chicken into 2 inch cubes (that's what I did).

Heat olive oil over medium high heat.  Cook chicken for 3 minutes on each side.  Remove from pan and keep warm.

Saunte the onions, celery, and carrots in the olive oil for 5-7 minutes.  You may need to add a bit more olive oil.  Add the yellow pepper and sweet potatoes and saute for 3 more minutes.

Stir in the curry powder, salt, and pepper.  Stir in the chicken broth and chicken, bring to a boil, reduce heat and simmer covered for 10 minutes.

Stir in the coconut milk, simmer until the sweet potatoes reach the desired consistency, no more than 5-10 minutes.

Serves 6-8

BBQ Chicken Quinoa Salad

Quinoa (aka the Gold of the Incas), is the gluten-free grain of choice.  Its a complete protein, meaning it contains all of the amino acids necessary for our nutritional needs.  Its also high in iron and calcium and a good source of manganese, magnesium, copper, and fiber.  As far as health goes, its good stuff.  As far as taste...well that's up in the air.  I'm really trying hard to love the stuff, but as of right now I just like it ok.  In my search for a good quinoa recipe, I came across this on Pinterest (good, wonderful, amazing Pinterest).  It was a big hit with my kiddos and I have to admit I was quite a fan too (heck, add some good bbq sauce and anything tastes good, right?).  Just beware if you have allergies, be sure to check the ingredients in the bbq sauce.  You might want to even stick to homemade bbq sauce to avoid all of the caramel color and corn syrup.  

• 1 cup cooked quinoa
• 1/2 cup corn
• 1/2 cup black beans, rinsed and drained
• 1 cup cooked, shredded bbq chicken
• 1 avocado, chopped
• 2 Tbsp cheese, shredded (I'm pretty sure I used much more than this, so add to taste.  I used a Mexican mix)
• 2-4 Tbsp BBQ sauce (or to taste)
• 2 scallions, chopped
• cilantro for garnish

In a large bowl, toss together the quinoa, corn, black beans, chicken, and avocado.  Season with salt and pepper.

Transfer mixture onto a bowl and top with shredded cheese, bbq sauce, scallions, and cilantro.

Serve warm or at room temperature.

Serves 2-4.

Colcannon

This is an Irish dish I like to make for St. Patrick's Day every year.  I think this recipe originated from Martha Stewart, but really I'm too lazy to go to her site and figure it out.  It really is tasty!  Since we'll be out of town for St. Patty's day this year, we enjoyed our Irish feast a few days early.  On the menu was Lemon Garlic Tilapia, Colcannon, Zucchini, and homemade Ginger Ale.  Really, other than the colcannon, I'm not really sure what any of them have to do with Ireland, so just humor me and pretend like they're traditional Irish dishes.  Music Man and I both decided that we should make this more often then just once a year.  It's hearty and tasty like mashed potatoes, but the cabbage makes it not quite as heavy (Does that make sense?  It does to us any way).  Try it, its delicious!

• 1 1/2 lbs russet potatoes (about 2 or 3 large ones)
• 1 savoy cabbage, tripped pale-green leaves finely shredded
• 1 leek, pale-green and white parts only, cut into 1/2-inch dice
• 1 cup milk
• 4 Tbsp unsalted butter (or if you're like me and like your salt, live on the wild side and make it salted)
• 1/4 Tbsp freshly grated nutmeg
• Course salt

Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover.  Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes.  Drain potatoes and return to saucepan.  Mash with a potato masher or pass through a ricer; cover pan to keep warm.

Meanwhile, in another saucepan, combine cabbage, leek,  milk, 2 Tbsp butter, and nutmeg; season with salt.  Cover, and cook over medium heat, stirring occasionally, until cabbage and leek are soft but not browned, about 15-20 minutes.  Stir into potatoes.

Spread mixture in an 8-inch square baking dish.  Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

Remove from broiler.  Place remaining 2 Tbsp butter in well (or if you're like me, you may have done this before you put it in the broiler, but no worries, it's still tasty!).  Serve immediately, spooning melted butter from well onto each serving, if desired.

Lemon Garlic Tilapia (or whatever fish you have on hand)

I got this recipe from my sister.  It really is a "wing-it" kind of dish.  I really don't measure out the ingredients, just squirt a lemon over the top, drizzle with melted butter, sprinkle with garlic, parsley, and pepper, then pop in the oven.  Easy peasy!

• 4 Tilapia (This time I actually used wild Alaskan halibut...you could also use cod or orange ruffy as well.  Any of those light white fish really would work.)
• 3 Tbsp Fresh Lemon Juice (about 1/2 lemon)
• 1 Tbsp butter, melted (if you're lactose intolerant, you could probably use EVOO or coconut oil instead)
• 1 clove garlic, minced (or about 1 Tbsp garlic salt)
• 1 tsp dried parsley flakes
• pepper to taste

Preheat oven to 375°F (middle rack).  Spray baking dish with Pam or (for those soy-sensitive folk like us) line dish with foil.  

Place fillets in dish, pour (or squeeze) lemon juice over fish.  Add butter on top.  Sprinkle garlic, parsley, and pepper over top.

Bake until white and flakes when pulled with a fork.  Check every ten minutes for 30 minutes (It may be done in 10.  Mine this time took about 20 minutes)  Remember that the fish keeps cooking even when you remove it from the oven, so be sure not to over cook it!

Flourless Chocolate Cookies

As I've mentioned MANY times, Marvel has many allergies, so I'm always in search of good Marvel-friendly food.  I came across this recipe today and decided to try it out.  Looking at the recipe, the only thing I didn't like about it was that it calls for walnuts.  I do NOT like walnuts.  Well rather they do not like me!  Am I the only one out there who gets canker sores from walnuts?  Well I do.  And they bother Marvel too (I'm sure he has some allergy to them too...he IS allergic to walnut tree pollen...).  Anyway, I omitted the walnuts.  If you want walnuts in your cookies, go to the original recipe and see how much you need and how to cook them and all.  Here's my adaptation of these cookies (oh, and by the way, don't attempt these if you don't have parchment paper unless you want to eat them with a spoon.  I didn't have any and I sorely regretted it!).

• 3 cups confectioners' (powdered) sugar (if you have corn sensitivities, make sure you use corn-free powdered sugar!)
• 1/2 cup plus 3 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 4 large egg whites, at room temperature
• 1 Tbsp pure vanilla extract

Preheat oven to 320°F.  Line two large-rimmed baking sheets with parchment paper.  

In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt.  While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not over beat or it will stiffen).

Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14-16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking (I only did one pan at a time and I have a newer oven that cooks pretty evenly, so I didn't do this).   Slide the parchment paper (with the cookies) onto 2 wire racks.  Let cookies cool completely.  Store in an airtight container for up to 3 days.

Some Good Zucchini

I'm a fan of all kinds of squash.  I think zucchini is the most used and easiest to find.  It's fun to grow and more fun to eat!  We haven't had this for a while, but it's one of my favorite ways to enjoy zucchini.  I'm made it tonight and it was SOOOO good!

• 1-2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp. Butter
• 6 Zucchini , sliced about 1/4-inch thick
• Salt to taste

Heat olive oil and butter in a large skillet over medium heat.  When butter has melted, add zucchini.  Sprinkle on salt to taste.  Cook until to the softness of your liking.  If you're wanting it to go a little quicker, put a lid on it, but watch it because they cook quick!

Homemade Ginger Ale

I'm slowly, but surely, warming up to ginger.  I used to hate it.  I still don't quite appreciate its strong taste and the burning sensation it causes when you accidently bite into a chunk in Asian food, but I do finally like Reed's Ginger Beer.  Took some getting used to, but I can proudly say that I really really enjoy it!  I've made homemade ginger ale a couple times now and I actually find it very tasty.  I'm a big fan.  Ginger is so good for you.  It settles unhappy tummies (especially when in ginger beer or ginger ale...the bubbly helps too), is quite handy in treating cough, cold & congestion problems, can relieve burns, season food, reduce toothaches...really its good stuff.  Check out 10 Health Benefits of Ginger.  So ginger is good stuff and homemade ginger ale is super good stuff.  Oh, and I forgot to mention, its SO easy to make!!!

• 2 cups rough chopped fresh ginger (about 3 large pieces)
• 1 1/2 cups sugar
• 2 cups water
• Large bottle of sparkling water
• Fresh limes (each beverage requires one half)

To make the Ginger Syrup Mix:

In a heavy-bottomed saucepan, heat the water and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover and let steep for one hour. Drain the ginger water over a fine mesh strainer into a measuring cup. Discard the ginger pieces. Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves. Let cool and store this Ginger Syrup in the fridge.

To make a Ginger Ale:

In each tall glass, add ice, 2 parts ginger syrup, 1 part fresh-squeezed lime juice, 3 parts sparkling water. Stir and taste. Adjust amounts to your liking (I added more sparkling water).

Chili Mac

In my quest to find and make food that Marvel can eat, I acquired several allergy-free cookbooks.  One of which being Allergy Proof Recipes for Kids.  Like all cookbooks, I hang on to them for several months (sometimes even years), taking them out occasionally to look through and make lists of things I'd like to make, then one day I actually make a recipe out of them! Oh my, gasp, oo, ah!  There was such an occasion that occurred just last week.  I opened up my Allergy Proof Recipes for Kids and actually made a recipe.  I didn't have high expectations, but I was greatly surprised when my kids scarfed it down, had seconds, AND an hour later asked for more.  It was crazy.  I guess it was a hit.  I DO have to admit that the sauce was a little, mmm, off?  So I added about a teaspoon of sugar to taste.  

• 1 box (8-12 oz) gluten-free elbow macaroni (if you don't want to go gluten-free, you can use regular macaroni noodles)
• 1 lb ground beef
• 3/4 cup chopped onion
• 1 (8 oz) can tomato paste
• 1 (4 oz) can diced green chili peppers, drained
• 2 tsp chili powder
• 1/2 tsp salt
• 1 tsp minced garlic
• 1 (15 oz) can red kidney beans, drained

Cook noodles according to the package directions.  Rinse with cold water and set aside.

In a skillet, brown beef and onion until cooked completely.  Stir in the tomato paste plus one can (8 oz) of water.  Add the chili peppers, chili powder, salt, and garlic.  Add the noodles and the kidney beans and stir to combine.

Lemon Bars #1

I've decided to discover the best lemon bars. This was recipe #1. It was quite delicious, had the lemony tart, but something was missing. If you like lemon curd or lemon preserves, this is great. It has a little crust with a LOT of lemony filling. I like my lemon bars a little chewier, but I can't say I didn't like them. I pretty much downed a whole row by myself (somewhat to my credit - the short row, not the long one). So if you have (or know of) a good lemon bar (or any other lemony) recipe, let me know! Beware, this recipe makes a LOT. Next time I will definitely 1/2 it!

For the crust:

• 1 cup butter, softened (supposed to be unsalted, but I like salt, so I don't bother)
• 1/2 cup sugar
• 2 cups flour
• 1/8 tsp salt

For the filling:

• 6 eggs
• 3 cups sugar
• 2 Tbsp grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour

• Confectioners' sugar, for dusting

Preheat oven to 350°.

For the crust, cream the butter and sugar in a mixing bowl until light.  Combine the flour and salt and with the mixer on low, add to the butter until just mixed.  Flatten the dough with floured hands and press it into a greasted 9x13x2-inch baking sheet, building up a 1/2 inch edge on all sides.  Chill for 15 minutes.  

Bake the crust for 15 to 20 minutes, until very lightly browned.  Let cool on a wire rack.  Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust (crust does not need to be completely cooled)  and bake for 30 to 35 minutes, until the filling is set.  Let cool to room temperature.  

Cut into squares and dust with confectioners' sugar.

Lemon Bars #2

A couple of years ago we lived on this beautiful 30-acre property in a beautiful area with cows and chickens and fruit trees and wild blackberries galore...I miss it so.  There were a couple of lemon trees, which meant way more lemons then we knew what to do with.  We gave them away.  Had lemonade almost every day.  I even squeezed the juice and froze tons and tons in ice cube trays.  So I went on a quest to find lemon recipes.  Lemon bars was high on my list.  I love lemony goodies.  Lemon cake, lemon bars, lemon sorbet, lemon glaze...I pretty much did it all (ok, I guess I didn't make lemon sorbet, but I wanted to!)  This was one of the recipes I tried.  It comes from Bakerella, which means it must be fabulous (anything from Bakerella or the Pioneer Women is sure to be out of this world!).

For the Crust:

• 1 cup butter
• 1 3/4 cups flour
• 2/3 cups confectionary sugar (plus more for dusting)

Topping:

• 1 1/2 cups sugar
• 1/4 cup flour
• 1 tsp baking powder
• 1/2 cup lemon juice
• 4 whole eggs, slightly beaten

Preheat oven to 350°.  Grease and flour a 9x13 pan.

To make crust:

In a medium bowl, whisk together flour and confectioner's sugar.  Cut in butter until combined and crumbly.  Press crust mixture into bottom of pan.  Bake for 20 minutes or until golden.  

To make topping: 

While crust is baking, prepare topping.  In a larger bowl, add sugar, flour, and baking powder.  Then add slightly beaten eggs and lemon juice.  Mix well and pour on top of warm baked crust.  Bake for 20-25 minutes.

When cool, dust with confectioner's sugar and refrigerate.  Cut into bars.

Makes 2 dozen.

(If you only want to make a small batch, this works great cut in half and baked in a 8x8 baking pan!)

Chewy-Gooey Bars

This recipe is another delicious Tasty Kitchen find. It is oh so chewy and gooey...just the way I like it! And oh the smell when the oven is first opened...simply heavenly!

• 1 cup brown sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups quick cooking oats
• 1 1/4 cups flour
• 1 egg
• 1/2 cup butter
• 12 oz (about 1 1/2 cups) chocolate chips (asks for semi-sweet, but I'm a milk chocolate girl!)
• 1 (14 oz) can sweetened, condensed milk
• Preheat oven to 350°. In a medium bowl, combine brown sugar, salt, baking soda, oats, and flour. Add egg and butter. Combine mixture using a pastry blender or two forks. Press about 2/3 of the mixture in a 9x13" pan. Sprinkle chocolate chips over the top, and then drizzle sweetened condensed milk over the top. Sprinkle with reserved crust mixture. Bake for 25-30 minutes, or until crust is golden. Let cool slightly before cooling.

Salted Microwave Caramels

I haven't got much of a sweet tooth.  I do enjoy sweets, but not all too often.  And I'm pretty picky about those that I choose to indulge in.  My one true weakness is caramel.  Not just any caramel, though.  Oh no. It has to be salty!  Sounds weird, but it really isn't.  You must know by now that salt is in pretty much everything, so why do people think its so weird when I say I like a bit more salt in my sweets?  Mmm.  


For as much as I absolutely LOVE caramel, I've never actually made it before.  Making candy scares me.  Mainly because I'm impatient and I don't want to have to sit hovered over a simmering pot watching the thermometer rising.  Like a year or so ago I attended a candy making class at church.  They showed us how to make caramel and I decided it doesn't seem so hard.  But again, I didn't want to sit over the pot watching that darn thermometer!  The ladies teaching sent us home with a few pages of tried and true candy recipes and on it was one for microwaveable caramel.  I was a little hesitant, but finally after a year or so, I've actually tried it!  


The consensus:  Seeing as I consider myself a connoisseur of caramel, I found it quite delicious, although not particularly the best I've ever had.  Mind you I AM a connoisseur, so to the average pallet, it would most likely be outrageous!  The absolute BEST part?  It took less then 10-15 minutes start to finish to make (well, minus the cooling time at the end)!  Can't beat that!

(this isn't my picture...it got eaten too fast for me to take one!  This one came from here)

• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1 Tbsp coarse sea salt (approximate)

Combine all ingredients in a microwave safe bowl.

Microwave on high for 6 minutes, stirring every 2 minutes until all ingredients are thoroughly combined and sugars are melted completely.  If mixture looks grainy, microwave in 1 minute intervals, stirring thoroughly until mixture is creamy and has no lumps.

Stir into a well greased 8x8-inch dish and allow to cool for at least 15 minutes.

Sprinkle sea salt over mixture and refrigerate for at least one hour.

Cut, wrap in wax paper and store refrigerated in an air-tight container for up to 3 weeks.

Cheesy Fondue

We've had a New Years tradition in my family for as long as I can remember.  On New Year's day, my mom would put out all sorts of snacky foods and make cheese fondue from all of the Hickory Farms cheese they would get in the mail from friends and relatives.  When we got married, I introduced this cheesy goodness to Music Man.  He was an instant fan!  This is only my 3rd or 4th year of making it myself.  Its easy, fairly quick, and so good!

• 1 to 1 1/2 cups apple juice (traditionally uses wine, but I'm not a wine drinker, so I prefer juice)
• 7-8 cups shredded cheese (use a variety! One year I used about 6 cups of Jarlsburg Swiss, a cup of sharp cheddar and about a cup of those little round cheeses rapped in red wax and wrapping.  This year I used the shredded Swiss/Gruyere mix from Trader Joes (about 6 cups) and added 1-2 cups of cheddar)
• 1/2 to 1 clove garlic, minced
• Cubed bread (and/or cut veggies, meat, or anything else you would like to dip)

Heat a medium sauce pot on medium heat. Rub minced garlic on bottom of pan. Pour in apple juice (start with 1 cup and add more if needed after adding the cheese); bring to a boil. Slowly add in shredded cheeses. Constantly stir until cheeses have thoroughly melted. If it seems to thick, add a little more apple juice at a time. If it seems to thin, dissolve some corn starch in water and add to your fondue to thicken it a bit. You want it to be a thick enough consistency so it will coat your bread, but not to thick so as to slide right off. When done, keep in the pan and dip your bread with a fork into your fondue, or place cheese mixture in a fondue pot and enjoy!

Mediterranean Chicken

The first time I made this was when we were living in Palm Springs.  I was 8 months pregnant, had a tiny outdated kitchen, and humongous silver dollar-sized cockroaches (NOT exaggerating...ask my mom!) running around inside and out.  Not quite the best of memories (especially the time one ran across my back in the night...but that's a story for another time).  Every time I make this it brings me back to those good ol' days of living in the desert oasis we then called home.  Luckily I don't usually think of nasty gigantic bugs when I eat this, cuz its sweet and tasty (the chicken that is)!

• 1 cup oil-based Italian salad dressing
• 1 (6 oz) can frozen orange juice concentrate, thawed
• 1/2 tsp salt
• 4 skinless, boneless chicken breasts (about 4 oz each), pounded to 1/4" thickness (I usually forget this step)

Preheat grill (or stove...I usually don't grill this, just do it in a pan on the stove).  Blend salad dressing, orange juice concentrate and salt in a medium bowl.  Remove 1/3 of the marinade and reserve for basting.  Trim any fat from chicken; pierce with a fork.  Add chicken to marinade; turn to coat.  Remove chicken from marinade; drain well.  Discard marinade in bowl.  Brush grill rack with oil to prevent chicken from sticking.  Grill chicken, turning and basting frequently with reserved marinade, for about 15 minutes.

Good served with grilled vegetables or pasta.

Serves 4