Tuesday, November 15, 2011
My friend gave me a yummy recipe for Chinese Salad and I have kind of made into my own for the most part. J The best part about this salad is that you can add your own kind of cabbage or other veggies. Some people like red onions too! Some times I prefer the Chinese crunchy noodles and almonds instead of the ingredients below.
1 head of cabbage chopped
1 head of bok choy
2 pkgs of sliced almonds
1 cup of sesame seeds
1-2 pkgs of Ramen (no seasoning)
¼ c. of butter or ½ a stick
Break up the ramen and mix it with sesame seeds and almonds.
Melt the butter and toss it with the crunchy mixture.
Toast them until they are lightly colored.
Slice all the veggies. Add the crunchies and mix with the dressings.
1 c. of sugar
½ c. of oil
½ c. of sesame oil
½ c. of rice vinegar
2 Tblsp of soy sauce.
Mix together in a blender to emulsify.
To make this a Chinese chicken salad, marinate the chicken in a good teriyaki sauce. I really like Yoshinos. Then grill, bake, or pan fry the chicken-whatever is easiest. Add to the chicken salad.
Friday, November 11, 2011
A couple weeks ago I read a recipe that used sweet potatoes instead of regular potatoes for the topping on shepherds pie. I was very intrigued and last night it sounded delicious. It was great because I could make dinner work with what I had. I only needed to get some sweet potatoes which my friend gave me. Ch-ching. Now I wish I had a recipe, but I just don't usually cook that way. I will give you approximates and all the ingredients I used.
Wednesday, October 26, 2011
Sunday, October 23, 2011
2He makes me lie down in green pastures.
He leads me beside still waters.
3He restores my soul.
He leads me in paths of righteousness
for his name’s sake.
4Even though I walk through the valley of the shadow of death,
I will fear no evil,
for you are with me;
your rod and your staff,
they comfort me.
5You prepare a table before me
in the presence of my enemies;
you anoint my head with oil;
my cup overflows.
6Surely goodness and mercy shall follow me
all the days of my life,
and I shall dwell in the house of the LORD
This is a very well known verse, but for good reason. How comforting is the Word of God! Thank you Jesus for restoring my soul and giving me the gift of life.
Friday, October 21, 2011
Thursday, October 20, 2011
Over the past year I have met some wonderful women who are great cooks. I love using other peoples recipe, because it adds a new dimension to my cooking. I love trying new recipes (Kyle kind of hates this because he is the type of person who orders the same thing everywhere) and 90% of the time they turn out well and are thrown in the recipe roulette until I find another recipe. This recipe is from my friend Kate and it is really yummy! It's very hearty because of the red lentils. I realized later that I layered it completely different then the recipe calls, so I am going to include the original steps, but the nice thing to know about this recipe is it turns out great either way! Don't skip out on the sugar step and make sure to try the sauce after the lentils are done cooking. It needs a good amount of salt, as most bean dishes do. Please make sure to wash your lentils before cooking with them.
Red Lentil & Vegetable Lasagna
1 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced (I didn't have any zucchini and used a green pepper instead-yummy)
1/2 cup red lentils
2 15-oz cans chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
2 cups low-fat ricotta (or sub with cottage cheese)
1/2 cup skim milk
whole wheat lasagna noodles (I wanted to make this gluten free, but my store was all out.)
3 handfuls basil
1 egg, lightly beaten
1/2 cup low-fat grated cheddar
Heat the oil in a large, heavy-bottomed saucepan, add the onion and garlic, and cook over low heat until softened. Stir in the celery, carrot, and zucchini and cook for 2 more minutes. Add the lentils, chopped tomatoes, tomato paste, sugar, and oregano. Add 3 cups of water, stir, and bring to a boil. Lower the heat and simmer for 40 minutes, or until the lentils are cooked. Stir frequently, and season to taste with salt and pepper.
While the lentils are cooking, preheat the oven to 350F. Combine the ricotta and milk in a bowl. Spoon half the lentil sauce into a 9 x 13 ovenproof dish. Top with lasagna noodles, then half of the ricotta/milk mixture. Cover with the basil leaves.
Top with more lasagna noodles, then spread the remaining lentil mixture over the top. Top with the remaining lasagna noodles. Beat the egg into the remaining half of the ricotta/milk mixture. Spread the surface with the ricotta mixture and cover with the cheese. Bake for 40 minutes. If the top starts to dry out, sprinkle with water. Top with additional basil ribbons.
The pictures may not be great because I used my phone.
Sunday, October 16, 2011
Wednesday: Beef stew
Thursday: Bean soup with cornbread
Saturday: Caprese panini and salad
Sunday: Veggie wraps, chickpeas with mint, and kale chips
Some of these recipes will be gluten free and meat free. We are trying to cut more flour out of our diet and add more veggies, so our recipes hopefully will reflect that.
I will be sharing my beef stew, bean soup, and kale chip recipe with you this coming week. Should be yummy!
1. I will be posting my weekly menu
2. I am going to make a soup or stew once a week and post pictures, recipe, and my family's opinion of the soup.
3. Listen to at least three podcast a week and post one to share with all of you.
4. Brookelyn moments
5. Nutritional discussions: vitamins, homeopathy, cleaning products, etc.
6. What God is showing me through his word.
It is going to be a little bit of work, but I think it will be really helpful for me to start writing my thoughts down; lately I have had a hard time sleeping, because my brain has been so active with way too many thoughts.
I hope you enjoy reading!!
Friday, October 7, 2011
This video is about 7 minutes long and it consist of clips from Brooke's first birthday to her second birthday. I think it turned out pretty cute. Sorry if it a little bumpy, I am not the best recorder.
Thursday, October 6, 2011
Thursday, September 29, 2011
Chocolate cake with chocolate and buttercream frosting.
The original recipe can be found here, but I changed a few things based off what I had available and what I wanted to spend time doing.
This fed four adults and two toddlers with some leftovers.
6 chicken breast cut up in chunks marinated for at least an hour.
1 rounded tbsp of sweet paprika
After marinading the chicken for an hour I diced up half of a red onion, one green pepper, and one red pepper.
You can skewer the chicken and grill them, but I didn't realize that I was all out of skewers and tried broiling the chicken. It turned out SO yummy. I broiled the chicken for 20 min (I think), tossing the veggies and chicken half way through. The broiler caramelizes the chicken and veggies similar to the grill, but because it is sitting in juice keeps everything really moist. I would adjust the time in the broiler based off the thickness of your chicken.
Place the chicken with the rice pilaf and tzatziki sauce on the side (can be found on the link above or buy it from your local grocery store.)
*My changes to the recipe include adding two more chicken breast, not pounding the chicken out, doubling the marinade recipe and instead of two tablespoons of smoked paprika, one smoked and the other sweet. I also broiled my chicken instead of grilling it on skewers.
My friend does this amazing thing for salad dressing that is fresh and keeps a salad from turning into another way to eat fat.
Just put all the ingredients directly on top of the salad before serving
A good squeeze of lemon
Then you can have fun with it by adding different herbs. For this salad I added fresh mint and dried oregano. Then experiment with vinegars as well. I used a good splash of red wine vinegar on top of the salad.
Toss thoroughly and enjoy!
As for dessert I used this recipe for both the chocolate cake and frosting. The only change I made was whole wheat flour. It actually tasted really good with whole wheat flour. The recipe for the vanilla buttercream turned out perfect and made a ton. I love being able to freeze homemade frosting for other occasions!
Having a two year old feels... weird. It is way weirder than having a one year old. I can't believe how fast time is going; each year has been faster and I need life to slow down. This birthday was extremely emotional for me. Brookelyn being two means she officially is a toddler! I know that she has been a toddler for awhile now, but the number is making a big difference in my head.
Brooke is such a blessing to our family. She is wild, sweet, cuddly, busy, dirty, and preppy all at the same time. She has just the right amount of girl and a little tomboy to keep it interesting. She is learning that she has the ability to make her own decisions and I am learning how to help her make the right ones. Being a parent is hard, but I am so glad that I have the Bible as my guide, a wonderful husband to lean on, Godly friends for support, and a gracious and forgiving child. Thank you Jesus for another wonderful year full of laughter, some tears, good health, and the Holy Spirit to help guide us through this process.
Here are some pictures from her birthday. We had a party in Fresno with family and friends and decided not to have anything in San Diego for her and just do our own thing. It worked out well since our friends came over dinner and they helped make the evening special for her.
Monday, September 26, 2011
She know the Cinderella song,"So This is Love." She loves to twirl and sing,"This is love, mmmmm, this is love." Pretty fun!
I can't believe how fast last week has passed. For those of you who read my last post, I accomplished 90% of my list and technically 10% wasn't necessary anyway. We had a great time with Chad, Kelly, Alyssa, and Myles. The last few days Brooke keeps asking for Myles and Alyssa to wake up. After we remind her that they flew home she says, "Let's go to the airport." Kind of sad, right?
Some of my favorite parts of their trip were:
-Watching the kids faces as they walked through Disneyland observing all the new sights.
-Listening to Alyssa's laugh; she had uncontrollable giggles on many of the roller coaster rides.
-Brooke's excessive singing and new giggle.
-Their excitement to meet the characters and get their autographs. They held onto the autograph books like they were gold.
-Myles favorite toy that he picked was his baby Mickey. Although he got a Mickey sword and Buzz-Lightyear gun, it was baby Mickey that he loved and cared for the most. Too sweet!
-Listening to Brookelyn call Myles 'boy' for half of the week instead of his name.
-Alyssa, Myles, and Brookelyn watching the parade. They sat there nicely waving and smiling with enthusiasm at each new float.
-Disneyland coffee- yum!
-Nightly visits to Yogurt Mill.
-Watching the kids play in the sand and run from the waves.
-Alyssa and Myles boogie boarding for the first time and "surfing."
-Watching Kelly, Alyssa, and Myles jump the waves together.
-Grilling at the cove.
-Watching Brookelyn play with her cousins.
-Spending time with Chad and Kelly.
-Taking the kids to Sea World.
I am sure there are other GREAT things I am missing, but this all I can recall currently.
We love you Chad, Kelly, Alyssa and Myles. Brooke can't stop talking about Ucle Chad (not a typo), Aunt Killy, Myles, and Lyssa.