Sunday, December 28, 2014

January 2015 Menu Plan

A few people have showed interest in my monthly menu plans, so I'm going to post them here. Please note I'm participating in the 14-week Real Food Challenge by 100 Days of Real Food. Do it with me! It will be fun!

Sunday, October 19, 2014

Mitt Romney's Meatloaf Cakes

One of Stew's clients at work recommended Mitt Romney's Meatloaf Cakes...this meatloaf is so delicious and if you don't like meatloaf (or have bad childhood memories) you need to give this one a try!  We make this recipe in mini loaf pans and IF there are leftovers, we like to put slices of meatloaf on a really good bread warmed up.  Enjoy!

1 1/2 pounds ground beef
4 slices bread, crumbled into small pieces, or 3/4 cup dried bread crumbs
1 large egg
1/4 cup chopped onion
1/4 cup lemon juice
2 teaspoons seasoned salt

For The Sauce:
1/4 cup ketchup
1/4 cup brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice.

For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.

For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.

Source: Find the recipe in this book.

Wednesday, April 23, 2014

No Bake Energy Bites

These are a great grab-and-go snack for before the gym or when I need a little something! So yummy!

No Bake Energy Bites

2 cup oats (quick or old-fashioned)
1 cup dark chocolate chips (optional, I leave these out when I use chocolate protein powder)
1 cup natural peanut butter
1 cup protein powder (vanilla or chocolate)
2/3 cup honey
2 tsp vanilla
1/2 tsp salt (optional, if your pb doesn't have salt, you may want to add it)

Mix all ingredients. Roll into balls and refrigerate to harden. Store in fridge. Makes about 28 balls.

*Depending on what protein powder you use, these are about 100–140 calories per ball.

Sunday, March 30, 2014

Sausage and Olives Pizza

This is our favorite pizza ever!! The only way I like olives is on this pizza, so even if you're not an olive fan, give it a try!

Ingredients (for two 16-in thin-crust pizzas):

6 ounces cooked spicy Italian turkey sausage
1 can black olives, sliced
1 can green olives, sliced
8–16 ounces shredded mozzarella (depending on how cheesy you like your pizza)
Rosemary, dried or fresh
Herb oil (recipe follows)
Coarse salt
Ground pepper

Preheat the oven to 425ยบ, with a pizza stone on the bottom rack (if using. If not, grease a pizza pan or baking sheet). Brush rolled-out dough with herb oil. Top with cheese, sausage, olives. Sprinkle with rosemary, coarse salt and pepper, and a little more herb oil. Bake 7–9 minutes.

Herb Oil

1 sliced or minced garlic clove
2 teaspoons rosemary, fresh or dried
1/2 cup extra virgin olive oil

In a small saucepan, bring garlic, rosemary and olive oil to a simmer over medium heat and cook three minutes. Let cool to room temperature in a small bowl.

Modified from Martha Stewart's recipe.

Sunday, February 23, 2014

Tuscan Sun Pizza Dough

Yields: 3 pizzas (10-12 inch)
Time 1 hour

¼ cup warm water (105-115⁰)
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
1 tablespoon olive oil
3-4 cups bread flour or all purpose white flour
½ teaspoons coarse salt (we think it could have used more salt…maybe 1 tsp)
1 ¼ cups warm water or warm beer

1.       Combine ¼ cup warm water, sugar and yeast in a small bowl.  Mix with a spoon.  Let sit until foamy 4 to 5 mins.  Add olive oil.
2.       In a large bowl add the flour and salt.  Make a well.  Stir in the yeast mixture and the warm water or warm beer.  Use your hands if you want to.  When you can’t stir anymore and the dough is thick, yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard and knead with your hands for 5-7 mins, adding more flour if it is still sticky, until the dough is very smooth.  Shape into a ball.
3.       Oil a large bowl with a little olive oil.  Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap.  Let rise until double in bulk (about 1 hour).
4.       When the dough has doubled, punch down and divide into 3 equal balls (or 6 balls for Tuscan thin crust).  Meanwhile, turn the oven to 500⁰.  Roll the dough very thin into a 10-12 inch round or rectangle.
5.       Place the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet or pizza peel. If using a pizza peel, mix 1 tablespoon flour and 1 tablespoon corn meal.  Sprinkle on peel.  Place the dough on the peel then move it to a stone or tile.  (work quickly: moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles)
6.       Prepare the pizza with toppings to your liking.  Bake in a 500⁰ oven for 6-8 minutes on bottom oven rack until crisp.
7.       You can also freeze unused dough for up to 2 months.  When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas.  Bake as directed.

Recipe from our favorite, Liz Edmunds, The Food Nanny

Wednesday, January 22, 2014

Kung Pao Ramen

The only way we eat ramen! Making this for dinner tonight!

Kung Pao Ramen

3 Tbsp canola oil
1 lb chicken, cubed
1 red bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves of garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, more if you want more heat
3 1/2 cups chicken broth
4 (3 oz) packages ramen noodles, discard seasoning packets
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced thin

In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.

* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.


Friday, January 10, 2014

Coconut Oil Double Chocolate Brownies (Best Ever!)

1 cup coconut oil
4 oz dark chocolate (60–70% cacao)
2 cups sugar
4 Tbsp unsweetened cocoa powder
4 large eggs
1 tsp salt
2 tsp vanilla extract
1 1/3 cups all purpose flour
1 cup dark chocolate chips

Preheat oven to 350F. Line a 9x13 baking pan with aluminum foil and lightly grease.
In a large microwave safe mixing bowl (or a small microwave-safe bowl), melt together coconut oil and dark chocolate in the microwave. This should be done in 30-second intervals, stirring regularly, to avoid overcooking the mixture. Allow mixture to cool slightly.
Whisk sugar and cocoa power into coconut oil mixture. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and pour batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool completely in the pan, then lift the foil to easily remove them before slicing.


Homemade Coconut Almond "Kind" Bars


2 – 2 2/3 cups toasted, roasted or raw almonds
heaping 2/3 cup UNSWEETENED coconut
big pinch of sea salt
1/2 cup Rice Krispies cereal
1/2 cup honey
1/4 cup flaxseed meal, or flaxseeds (optional...if added, only use 2 cups of almonds)
Preheat oven to 325 degrees.  Line a 9x13 pan with foil, then spray with nonstick spray or rub with coconut oil.  Mix the almonds (I usually chop the almonds up a bit, still leaving whole chunks), coconut, crisped rice cereal, salt, and flaxseed meal (is using) together in a medium size mixing bowl.  Add the honey and mix some more!  Scrape the yumminess into the pan, press it down FIRMLY (with more foil or wax paper), and pop into the oven for 18 minutes.  Let cool in the pan for another 18 minutes then lift out of pan using the foil.  Let cool for 5 or so more minutes then chop into bars using a butcher knife.

I store them in ziploc bags, 2–3 in each bag. Makes for convenient snacks!


new recipes

I want to start posting recipes again so I can have all my good recipes in one place. I'm sick of googling favorite recipes time after time! However, I'll just be posting the recipe (no photos, no stories or descriptions). So, feel free to read/follow if you want some good recipes (everything I post from now on will be things I make on a regular basis, so they are tried and true).

:) Lindsey