Thai Broccoli Slaw

I am slightly obsessed with slaws lately, it must be summertime. This one I will make again, and again, and again. It was simple, delicious and utilized mostly on hand ingredients. I think I can mix it up based on what is in the fridge and pantry to suit my taste anytime. This rendition has quinoa, because I am obsessed with using quinoa ever since I bought a 4lb bag at Costco, and learned that it is a complete protein, is gluten free and fabulous.

The thai shines through in the Thai Dressing. You control the heat in amount of chili's you add.

Thai Broccoli Slaw:
1 cup quinoa
2 cups lime/lemon water

Rinse 1 cup quinoa and add to a rice cooker (I add some oil to bottom to prevent sticking) with 2 cups of water with 1-2 tbsps of it fresh lime or lemon juice. Quinoa is quite bland on it's own so this adds some zing in the cooking process.

Mix with Quinoa (adapt to your preference and on hand ingredients)
1/2 cup soaked raisins (I soak mine in boiled water for plumped texture)
1/2 crushed peanuts
1 chopped apple
1 bag of broccoli slaw (or about 3 cups)
2-3 medium shredded carrots (I used a peeler for a nice look)

Thai Dressing:
6 tbsp rice or cider vinegar (rice is best but I didn't have any and it tasted great to me, do not use a dark vinegar like balsalmic or red wine)
2 tbsp olive oil (canola or vegetable could be substituted)
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp brown sugar
2 tsp ground ginger or 2 tbsp fresh ginger
1-2 tsp minced garlic
3-4 tbsps peanut butter
a pinch of chili powder

In a blender mix Dressing ingredients and combine with slaw ingredients.
Garnish with fresh cilantro and/or parsley.

Eat!

Moroccan Quinoa Coleslaw

Yep, that's right, Moroccan Quinoa Coleslaw. Lets get really wordy and descriptive and call it 'Moroccan Chai Spiced Lemon Quinoa Heaven in my mouth Slaw'. Even with that title it still does not do it justice.


But lets keep things simple.

Seriously, this little salad happens to have every spice, herb, and flavor that has been created melding in my mouth for a perfect combination. I feared that one flavor would overpower another, but no so, the meld is perfection, and without even trying to be Moroccan right along the lines of the Moroccan spice line up.

It is a coleslaw, like no other coleslaw you have experienced before. Put away that nasty mayo, and open your eyes to something greater, not just healthy, but so flavorful, oh so so so flavorful you won't know what to do but eat it, just eat it.

Sidenote: Do not be turned off by the amount of ingredients, this recipe is so forgiving and open to the spices you have on hand, so don't get crazy that you don't have them all, just experiment and have fun!

Moroccan Quinoa Coleslaw

1 cup quinoa
2 cups Chai Tea Water (you can use one or two chai tea bags, steeped for a few hours)

Spray or oil the bottom of the rice cooker, place rinsed quinoa and chai water and turn on. Will be ready in 15-20 minutes! The chai flavor is amazing for boring quinoa and enhances overall flavor of the dish. However if you don't have chai tea bags or don't want to buy I am sure the dish will still be amazing!

1 medium onion, sliced
1/2 cup raisins
1 tbsp butter
1 tbsp honey or agave nectar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
a pinch of anise (optional)
1/4 tsp garam masala (optional)
1/2 cup water

Over medium heat add to a skillet butter, honey onions, raisins, and spices above. Once onions and raisins sizzle add water and wait for water to simmer, then turn heat down to low/simmer, cover for 20-30 minutes. Every 5-10 minutes give it a good stir.

Meanwhile you can prepare the rest of the salad and additional dressing.

1 large lemon, zest and juice
2 tbsp plain yogurt or sour cream
1 tbsp honey or agave nectar
1 tbsp olive oil
1 granny smith apple, cut up into small chunks
1/3 cups sliced almonds
3-4 cups shredded cabbage
2 tsp dried parsley (or 1-2 tbsp fresh if you have it)
salt and pepper to taste

Mix quinoa with all the above ingredients, adding any additional fruits or veggies that you would like. Once the onion/raisin mix has simmered and cooled a few minutes add in and mix well. If any of the spices you used for the onion/raisin mix really spoke to you, now is your chance to add some more in! Add salt and pepper last to taste (if you really think you need any).

This recipe is certainly not an exact science like baking, so feel free to add more or less of the spices, fruit, veggies, etc you like best! I loved the combo of the sweet moroccan spice, with tartness of the lemon, and creaminess of the yogurt. Get your spicey adventure on and have some fun!

Oh and my husband took the camera on his 2 day hike through Buckskin Gulch, so I'm sorry but no picture yet. I will try and wait to take one when he gets home, but I highly doubt any of this mouthly joy will be left. I guess that just means I will have to make some more!

Key Lime Pie

I have never been a pie person.

Until now.

Key Lime Pie, you stole my heart the first time I made you.

For one of the first times in my baking existence, the first recipe I tried is dead on. No need to look any further. It is like when I first met my husband, I just knew. Well almost.

My main disdain with pies in general is their crust, I simply do not care for the globby, soggy crust of pasty flour and butter. It takes away from the beauty of what it is encasing. If it is fruit I'd rather have a cobbler, and go straight for the good stuff. Of course their is one exception: graham cracker crusts, IF the pie fits.

Key lime pie filling is so amazingly tart and refreshing, you almost need a little crust to mellow the flavor. So thanks to some Allrecipes research, I found this recipe fast and it's perfect, just perfect.

Key Lime Pie

1 9 inch Graham Cracker Crust, or GF crust if that's how you roll!
3 eggs
1/2 cup key lime juice
1 (14 oz) can sweetened condensed milk
pinch of salt
pinch of cream of tarter

Whipping Cream and lime for Garnish (optional)

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth.

With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake in preheated 325 degrees for 20 minutes or until set (not jiggly). Let cool at room temperature, then refrigerate (optional place in freezer for an hour before serving for easier slicing). Serve decorated with whipped cream and lime slices.

Homemade Chewy Granola Bars

In a word: control. It's sick to admit, but I love to have control, it's like being in the driver seat of a fast convertible and going wherever, and I mean WHEREVER you want to go. Most especially I love to control what goes into my edible creations, which is perhaps why I like baking so much. While there is a certain framework that must be established to achieve the correct results and texture, you can add your own flair through flavor, creativity, and playful experimentation. Thus no two cookies, no two brownies, no two cakes, no two muffins, no two breads, no two anythings needs ever be exactly alike. As vast as the stars in the sky, as vast the variety of baked goods. Granola bars, a great way to show such personal flair.

When I saw a recipe for Homemade Granola Bars, and realized I could balance the ingredients to suit my specific preferences, and not rely on Quaker's mass produced items, I was delighted, I was awed, a whole new world opened before my eyes.

There are lots of different ways to go about a granola bar, even the base can be altered and comprised in many varieties. I went with this one for simplicity, ease and egg free. The ingredients I chose worked for me that day, I kept things pretty classical since this was my first granola bar experimentation. But next time I plan to get crazy, I mean seriously crazy, start a rockin' granola party in my kitchen, and you are invited! Sky is the limit for ingredients just as long as it's edible and not say, I don't know: meat. Possible variations I'm considering:
dried cranberries with white chocolate chips and salted macadamia nuts,
whole almonds with salted pepitas and dark chocolate,
chai spiced with cinnamon chips and dried blueberries
crushed pretzels with dark chocolate and dried cherries
salty cashews with crispex cereal, raisins and caramel tidbits
different grains like quinoa and cereal like crackin oat bran, honey nut cheerios

Homemade Chewy Granola Bars
3 cups old fashioned oats
2 cups rice cereal
2 tbsp flax seed
1/2 cup slivered almonds
1 cups raisins
1/2 mini chocolate chips (the minis are great for these)
1 tsp cinnamon
1/2 tsp cardamom
pinch of sea salt (especially if you love salty & sweet)

1 can sweetened condensed milk

Place the can of sweetened condensed milk in hot water prior to opening while mixing dry ingredients. Mix dry ingredients and spices in a bowl, pour milk over and mix well.
Flatten out on 11X17 jelly roll pan lined in parchment paper. If you like the salty & sweet combo sprinkle with a touch of sea salt. Bake at 350 for 20-25 minutes (chewier less time, crispier more).

Cool 5-10 minutes in pan, and then cut with large sharp knife into bars. Cool completely and I recommend placing in small baggies to resist the temptation to eat the whole pan, standing in the middle of your kitchen!

Sweet and Sour Meatballs

So there is a little story for this one!
While living in NYC I fell in love with fresh fruit & veggie juices from the street vendor juicers. Just $4 could buy you a custom designed large juice packed with your choice of an array of fresh produce, from melon to mango, watercress to spinach, the options far surpassed the store bought OJ. It seemed like a great deal considering the amount of produce in one drink, the expensive juicer I did not have to buy, and most importantly the clean-up I didn't have to do. Nothing felt as cooling, detoxing, and energizing. A healthy magnificent splurge that became daily routine.


Then... I moved to Bountiful, Utah. The only juicing going on here is Jamba juice, which really isn't juicing at all but rather but high calorie, overly sweet, fruit smoothies that claim nutritional but fall far from it. When I did try to give Jamba juice a try, I asked what fruit and veggie juices they could make me, they came up with only one, OJ and carrot, I tried it but it just didn't hold a stick to my NYC juices and was twice the cost. I was not going to be defeated on my pursuit of the juice so like I often do with culinary pursuits I decided to take matters into my own hands.

I was limited on options. I wasn't about to invest in an expensive juicer, and I didn't have access to great farmers market produce, so I somehow dreamed up a concoction I believed would suffice, provide similar nutrition, and incorporate convenience. It came to me while shopping at Costco one day. I somehow decided a V-8 juice mixed with an Odwalla green juice would provide all the benefits and taste of my former fresh fruit veggie juices. So 48 cans of V-8 later and a few bottles of Odwalla, since it is impossible to buy small quantities at Costco, I discovered my theory was a bust. It was the sickest combination I had ever tasted, and V-8 alone reminisced nothing more than a tin can. I decided eating cold marinara sauce was better than a V-8. So what to do with 48 cans of V-8 juice? I have spent over a year coming up with ways to use them. I suppose it could count as food storage, but I don't know that I would drink them straight even in a crisis.


Well it turns out it makes fabulous Enchilada sauce when you drown it in taco seasoning. The best part it is my non vegetable eating husband even likes it! A year later and I still have 10-15 cans and I have found that when a recipe calls for tomato sauce I can usually use it. In constant search for such recipes I am proud to say I created one today. It is a twist on Sweet and Sour sauce made from Pineapple juice. But I loathe canned pineapples so I opted for a tomato based sauce that is similar to a great BBQ sauce but better and slightly (not much) lower in sugar. It has some kick, and if you like the flavor you can certainly increase the flair ingredients (horseradish, ginger, Worcestershire sauce, garlic, vinegar). Micah liked it but commented he thought it might be great with pork ribs, or a non ground meat, but he would say that about any dish because he does not care for ground up meat. All in all a success, and I plan to use the sauce for other things in the future. I did mine in the slow cooker because I had 2 hours for it to simmer, but I am sure you could do on the stove top in less time and still get fabulous results. So here is to sneaking V-8 juice into a balanced diet!

As for the juicing, I did finally buy a blender, an Oster 8 speed that I am currently in love with. Only $30 a Walmart, it has an all metal drive and glass jar and great power! It doesn't juice but it makes fine smoothies of my choice of fruit and veggies. It still pales in comparison to my juice vendors, but it far surpasses the V-8 Odwalla concoction!



Sweet and Sour Meatballs


3/4 lb lean ground beef

1/4 cup breadcrumbs or 2 tbsp cornstarch if you are making GF

1 egg

1 tsp Worcestershire sauce

1 tsp crushed garlic

1 tsp basil, oregano, sage (optional)

1/2 tsp horseradish sauce

salt and pepper


Mix altogether and shape into 1.5 inch balls. Heat on skillet over medium heat about 5 minutes to brown outside.


1.5 cans V-8 juice or 2 8 oz. cans of tomato sauce

1/3 cup brown sugar

1 tbsp molasses

1/4 cup vinegar (I used half apple cider and balsamic)

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

1.5 tbsp cornstarch


Mix the above in crock pot and turn on low. Add meatballs, cover and let cook for another 2-4 hours. We had ours over rice with some veggies, YUM!

The house will smell amazing!

Crock-Pot Pork Barbacoa

Ok, so my posts have gone by the wayside, that is simply because blogging is something I like to do when all the necessities and relaxation of life has been taken. Since having a baby 2 months ago, I am sure you can understand why blogging hasn't happened. But not to worry, I hate journal and blog posts that begin in apologies, so I will let you know I feel completely entitled to the sabbatical taken! Not only that but I bet I will not post again for another month or so after this if I am lucky. But I am so blessed for the new little guy that keeps my hands so full I can barely cook a meal, let alone fold the laundry. Oh well, I have the rest of my life to do that stuff right?!?

So for the exciting news, on January 14th 2011 we welcomed little Bridger Joel Day to our family. He is undoubtedly the sweetest little man in my life (along side my husband), but of course he is much smaller and cuter. I love him more than I love food which is hard to fathom, and hence why I haven't taken as much time in these first few months to cook. I have however enjoyed eating food others have prepared. Between meals brought to us by family and friends, hospital food, and meals out to eat, I have loved the variation from my own creations and made a few discoveries along the way. #1, hospital food isn't as bad the reputation it gets, especially when you eat it after having gone 36 hours with no food. #2, lactating makes for a much more ravenous appetite than even pregnancy. #3, while I didn't necessarily crave chocolate pregnant, it has deemed an absolute necessity to produce a fatty milk for my little one. #4 While never before have I been a lasagna kind of women, I know think it would be wise to eat for breakfast (a little extra protein can't hurt)! So thank you to each of you who have helped along this adventure.

Now on to this post, yesterday was little Bridger's blessing, and with over 30 + family members and friends coming over for lunch I tried to come up with something that could be made with minimal effort, simple ingredients, and maximum flavor. So what did I come up, a whole lot of Cafe-Rio copycat recipes. While this one does err on the side of Cafe Rio it is not nearly as sweet, and bodes well on rolls as a sandwich or a tortilla. The measurements are approximate and can be altered to your liking, but this is the recipe I used yesterday, and boded in a lot of happy consumers. So here goes! Oh, and I don't have any pics, but I will surely share one of cute little Bridger!

Crock-Pot Pork Barbacoa

6 lb. shoulder pork roast
2 cups Dr. Pepper (divided)
1 cup brown sugar
half can 7 oz. can chipotle sauce (unless you like it spicy, use the whole can)
10 oz. red enchilada sauce (or one small can)
1 clove garlic, minced (or powder)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper (if you don’t like it spicy this is optional)

This recipe is amazing simple but timing is everything, start at least 2-3 days before serving for optimal yumminess! Marinade pork roast in 1 cup Dr. Pepper (enough to cover half way) for 12-48 hours in the fridge (the longer the more tender). Place roast in crock-pot and cook on low for 10-12 hours. (I started the night before) After 12 hours, drain pork and remove any bones, large pieces of fat. Shred pork and add back to crock-pot.

Mix 1 cup Dr. Pepper, brown sugar, chipotle sauce, enchilada sauce, garlic, mustard, cumin, until sugar dissolves. If you like it hot use the whole can of chipotle sauce! Add mixture to the roast and cook on low an additional 2-3 hours. Serve on rolls or homemade tortillas and enjoy!

Baba Ghanoush - Eggplants here we come!

So my kind new neighbor has been renamed the "Fruit Capor." At mysterious times I will come home to a box or bag of fresh produce on my doorstep. It has happened a handful of times and it is always a delightful surprise to come home to fresh peaches, gala apples, sweet peppers, and even a few eggplants. The produce is all amazing because it is picked fresh from the tree and doesn't get picked too soon like the grocery store. All the fruit goes directly into my mouth with no need to cook, bake, or change chemistry in anyway.

But then there was the eggplants, oh what to do with the eggplants?

The first went into something I was familiar, eggplant parmesan, while my hubby went with the less exotic chicken parmesan for dinner weekend. Needless to say that was a success. But with the second eggplant I wanted to step out of my comfort zone and try something with a new flair. Immediately my mind went to the wonderful Sabra's Baba Ghanoush I had so many times after a trip to the market in NYC. If you aren't certain what Baba Ghanoush is, it is a middle eastern spread/dip that can be used like hummus. It is wonderful with pita, cucumber, fresh veggies, etc. Reminiscent to all the amazing middle eastern food I discovered and experienced I knew I was up for the challenge. Surprisingly the whole process took about 35 minutes start to finish (25 roasting the eggplant), I had all ingredients on hand (with a bit of improvising), and was delicious down to the last drop. So here we go Baba Ghanoush, no need to visit the middle east for your good style.

Baba Ghanoush

• 1 eggplant
• 2 tablespoons lemon juice
• 2 tablespoons tahini (or extra sesame seeds and olive oil)
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 clove garlic, minced (or 1 tsp minced garlic or garlic powder)
• salt and pepper to taste

1. Preheat oven to 400 degrees. Prick eggplant with fork all around to allow steam to come out. Roast 20-25 minutes depending on size of eggplant. Eggplant will be slightly shriveling and soft when ready.

2. Run eggplant under cold water for about 1 minute. Peel skin from eggplant.

3. Combine eggplant, lemon juice, tahini, olive oil, sesame seeds, and garlic in food processor. Process until pureed, add salt and pepper to taste.

***Note, I did not have any tahini on hand so I substituted more oil and sesame seeds and it worked out just fine!

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Chai Pudding (GF & Vegan)

Ever since I met Cardamom, I knew there was something special. Something I couldn't resist. Try as I may, I couldn't get enough. I began making Cardamom cookies, Cardamom bread, I would even sneak it into my hot chocolate for extra flair. Little did I know that Cardamom was the amazing spice that made Chai what it is. Cardamom is the heart and soul of Chai. No wonder I love Chai flavor. I have had a hard time with Chai given that I don't like the caffeine associated in most of the prepared mixes, so I was absolutely SPICE STRUCK when I found out I could make my own blend! Granted the true Chai blend involves a bit more refinement (Allspice, black pepper, star anise, etc). However with these base ingredients you are on your way:

Chai Spice Blend:

1 tbsp Cardamom

1 1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Ginger

Again if you happen to have Allspice and black pepper add 1/4 tsp each as well for kick!

What to do with this new blend? The options really are endless, add to a quick bread like pumpkin or banana. (And by the way, word on the street is canned pumpkin is back in the stores! Who hoo! Pumpkin is going to save the holidays after all!)

There are times when I crave creaminess, and the texture of pudding fits the bill like nothing else! However I have a strong disdain for snack pack puddings, overly sweet pudding mixes, mixes with high fructose corn syrup, and if I am feeling lactose intolerant, puddings with milk. So this little number offers all the creaminess of pudding without all the extra sugar, artificial flavor, and milk. Oh and I seriously promise it is just as easy to make as the packages (and cheaper)! If you are really feeling like you need the milk, go for it, I won't stop you! Also get creative with add-ins for texture (rice, raisins, almonds).

Chai Pudding

Mix dry ingredients in saucepan:

4 1/2 tbsp corn starch or tapioca flour

1/4 cup turbinado sugar (or regular is fine)

1/8 tsp salt

2 tsp Chai Spice blend (see above)

Over medium heat add 3 cups Soy milk (or regular). Whisk continuously for about 3-4 minutes until the mixture bubbles and thickens. Remove from heat and cool to taste.

Enjoy!

Gluten Free Zucchini Chocolate Chip Bread

I have not been blogging very much this whole summer, and I suppose there are a couple big reasons why:

1. Summer is vacation time, and we have been traveling rather than nesting.

2. Pregnancy has helped me develop a less than favorable relationship with food at times, and I don't want to blog about what just came back up (you ladies know what I mean).

3. Our refrigerator has been ON AND OFF in working like a functional fridge for 2 months now: 2 weeks on, 1 week off, 2 weeks on, 1 week off. With such a temperament I dare not purchase any perishables in need of refrigeration. (I have considered the raw food diet, who needs a fridge anyway.)

So with a less than favorable appetite, little food in the house, and a few weeks on the road, I have baked only zucchini bread as it seems a small thing to honor these ginormous garden triumphs. If anything else was successful in the garden this year, I would probably blog about that too, but wait, it wasn't. Unless you count the pumpkins, they are still growing.

So Zucchini bread seems like the most nutritious bread one could ever eat, I mean with all that green stuff in there. I am proud to say my recipe is gluten free, lower in sugar and fats than most. But it is incredibly moist, thank you Zucchini, and the taste is heavenly, so now is the time to bake it! If you aren't ready for such an endeavor, you can shred/puree the zucchini and freeze it for later (that is if your freezer works).

GF Chocolate Chip Zucchini Bread

In a bowl mix together the following dry ingredients:

2 1/2 cups brown rice flour (or half and half with white rice flour)

3/4 cup tapioca flour

2 tsp xantham gum

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 tsp sea salt

In stand mixer, mix wet ingredients:

1/2 cup oil (I like canola)

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2 1/3 cups finely shredded zucchini

1 - 1 1/2 cups chocolate chips (to your liking)

After mixing wet ingredients, add dry ingredients 1/2 cup at a time, mixing until blended. Add chocolate chips last. Grease two 8 X 4 or 9 X 5 pans, and bake at 350 degrees for 40 minutes. At 40 minutes check the center with fork or toothpick to check for doneness. The outer layer will appear slightly darker than regular non gluten free bread (if you don't like that then add foil cover last 20 min of baking).

Smell, taste, savor!

Curried Zucchini Soup

Our garden this year, like most, has not had the best year! Between the springs late frosts, high summer temperatures, lots of wind, and no rain, these guys have been through a lot! We did all our garden from seed this year, the peas and tomatoes have suffered the most.

Lucky for us not all is lost! Over half our seeds were zucchini, and despite the less than favorable conditions they have proved hearty and healthy as ever! We planted lots of Zucchini after last years success of the Zucchini Chocolate Chip Cookies! Connie's Cookies sold out of them at Farmers Market every week! And of course you can't find any zucchini better than the ones home grown in our garden!
The abundance of the zucchini has exceeded what we originally thought, in fact, it has been so plentiful, it has exceeded my cookies needs (and I bake a LOT), eating plain and sauteed, and giving away to neighbors. The wonderful thing about zucchini is you can puree it and then freeze for later. This afternoon I decided to puree and freeze, as I was doing so, I had a great idea for Zucchini soup. The light bulb went off, and I just couldn't help myself. I knew I had some green curry paste and coconut milk, and I was dying to know how this would work out! Well, it was a raving success after all, of course I don't think there is anything I don't love with curry powder! So here is some Thai inspired soup. It is great on its own as a side, or you can hearty it up with rice and grains for more of a main meal! It's packed with Zucchini vitamins and makes me feel healthier just dreaming about it!

So here is to the zucchini abundance this year, this ones for you tough Zucchini!

Curried Zucchini Soup

2 large zucchini's (pureed)
1 cup chicken broth
1 tbsp green curry paste (or 2 tbsp if you like it spicier)
1 tbsp lime juice (or juice of 1 lime)
1 tbsp fish sauce OR soy sauce
1 can (13.5 oz) lite coconut milk

1. Heat the pureed zucchini's, chicken broth, and green curry paste over low covered, about 20-30 minutes (until zucchini is soft and tender).
2. Add lime juice, fish sauce (or you can substitute soy sauce), and coconut milk. Let simmer for 5 minutes until thoroughly heated.

Enjoy!

Festive Pork Roast

All hail to meat! Since Micah and I have gotten married, I have never prepared and ate as much meat as I have in my entire life, seriously! I grew up in a family that considered Tuna Casserole with one can of tuna for a family of 8 to be a meat centered meal. Occasionally mom whipped out a meatloaf or chicken thighs, but again it was occasional, and she had 7 girls that didn't care much for the extra cost and effort! The meat change in my life came from marrying a man who's only meatless meals are Mac n' Cheese and a cheese burrito. He doesn't eat beans, wont even touch one, and I think that tofu seems like only a scary white blob to him. Every once in a while we have an omelet for dinner but even then it seems he would like ham or bacon to accompany it. For him a full belly means lots of meat to fill it!

In the beginning of our marriage I felt bothered and worried about this looming meat filled meals ahead of us, that I, a meat cooking novice, would have to cook. I also felt the desire to cook a wonderful meal for my new husband. Then the reality set in. It turns out that the crock pot has become one of my best friends, especially on Sundays and busier days. Then I realized that once warm weather hits he prefers most of his meat grilled, which means, yes he gets to cook the meat, and for the summer I am off the hook with only the side dishes to make. So it isn't so bad after all, and my husband has opened me up to the joys of fine tasting, fine cooked meats that I may never have discovered.

I love to purchase a small pork tenderloin when it's on sale and quick cook it in the skillet with a sweet sauce. This week I tried a Pork Loin Center Roast for the first time, so I trust crock pot to take care of it! I cooked it on the high setting for 4 hours do to shorter time to prepare, but this thing nearly fell apart it was so moist. Micah loved it and so did I. It seems as though pork is always best accompanied with something sweet, so here goes!

Festive Pork Roast

1 3lb Pork Loin Center Roast (or 1 1/2 lb for 2-3 people)

3/4 cup cranberry juice

3 tbsp brown sugar

2 tbsp ketchup

2 tbsp apple cider vinegar (or whatever vinegar you have on hand)

2 tsp soy sauce

2 tsp oil

1 tsp curry paste (i like green thai kitchen curry paste)

1 tsp crushed garlic

2 tsp fresh oregano (optional, I just had on hand and wanted to try it out!)

1/2 tsp ginger

1/2 tsp black pepper

2 tbsp cold water

1 tsp cornstarch

Mix all the above ingredients except the roast, cold water and cornstarch. Place the roast in the crock pot with strings on and fat on top, vegetables surrounding the meat is optional (I like carrots). Pour the liquid mixture over the roast making sure roast is well covered and their is enough liquid to cover the vegetables. Cook on high for 4-5 hours or low 8-10 hours.

I always opt for the low setting if I began the process early enough, the slower you go the more tender the meat in the end!

Happy Crock Potting to you!

Greek Kebabs & Salad

2 things that make me very happy:

1- A reason to eat something other than American food.

2- A warm enough day to use the grill.

This recipe satisfies both!

I have to admit my greatest obsession (as usual) lies in the condiment to adorn the kebabs more than the kebabs themselves. But I suppose we do not a vehicle to get the yummy yogurty sauce into our mouth. The mixture of creamy yogurt, cucumbers, lemon, and dill sends me over the top! I do not have a winning recipe for Tzatziki sauce YET! But, someday I will, and what a beautiful day it will be. Until then Costco's Tzatziki will do. The kebabs are delish, and then best part is my hubby gets to be responsible for grilling them to perfection. It's a no lose situation.

Greek Kebabs

1 1/2lb of sirloin, chicken, and/or lamb, cut into 1-2 inch pieces

3 tbsps olive oil

1 lemon juiced

1 tbsp vinegar

2 tsps dried oregano

1 tsp thyme

1 tsp dried mint (optional)

2 tsps crushed garlic

1 large red onion

2-3 bell peppers

salt and pepper

1. In a airtight bag or bowl mix the meat with the olive oil, lemon juice, and spices (except salt). Marinade in the refrigerator for 4-24 hours. The longer the better.

2. Add the cut up onion and peppers, and salt to mix. (adding salt too early will dry out the meat)

3. Thread onto skewers alternating meat with vegetables to your liking. (Soak skewers in water first to avoid them disintegrating on the grill).

4. Grill about 4-6 inches above the heat for 12-15 minutes, until meat is slightly pink in the center. (This is the best part because I didn't have to do it!)

And of course, don't forget the Tzatziki sauce!

And a salad to adorn the kebabs!

Greek Salad

• 3-4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 2-3 tbsps olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/3 cup Greek olives, pitted and sliced

Mix together and a bowl and refrigerate to chill. Enjoy!

Cinco de Mayo Fish Tacos with Citrus Salsa

Happy Cinco de Mayo, without a doubt, my favorite food holiday of the year! I have never cared much for American food, so I can pass by Thanksgiving and Christmas without a big hype, but Mexican has always held a special place in my heart! The love began in my early 20's while serving a mission for my church I spent time in a Long Beach, CA. There I spent much time conversing beliefs and many a meals among the Spanish speaking population. I acquired a flair for 'pica' (hot) food! And if it wasn't spicy enough there was always a bottle of 'Tapatio' to add some more flair. By the end of the 18 month mission I came home with intestine walls that no longer functioned. I had to lay off the hot sauce, and return my digestive system to a state of homeostasis, wow that was hard! I used to be known for my exceeding tolerance for the hot, now you'd be hard pressed to find me purchasing any salsa other than 'mild'. Oh how the tides have turned old lady. Fortunately, minus the heat, I still love the flair of the mexican palate, and have found new waves to add flair with FLAVOR! This has come in the form of Citrus Salsa, a sweet fruity twist to the beloved fish tacos.

So turn up your taste buds and get ready for the fiesta in your mouth! Bonus is this is a quick, easy, and tasty meal to whip up on the fly.

FISH TACOS with CITRUS SALSA

2-3 white fish filets (I like Orange Roughy or Halibut)

1 tbsp of taco seasoning

1 tbsp olive oil

fresh lime

salt and pepper to taste

In a skillet over medium heat add olive oil and fish filets. Saute in oil both sides that sprinkle taco seasoning on both sides and cook 4-6 minutes until ready. Squeeze lime over fish just before serving.

and the fixins'

Flour (we like precooked variety) or Corn Tortillas (Gluten Free option)

Citrus Salsa (** recipe follows **)

Cheese

Peppers

Lettuce or Cabbage Slaw

Citrus Salsa:

Remove skins and coarsely chop:

2 Navel oranges

1 lime

1 red or yellow pepper

Gently mix into the orange, lime, pepper mixture the following:

2 tsp fresh cilantro or 1 tsp dried

2 tsps rice vinegar

2 tsps olive oil

1/2 tsp sea salt

1 tsp minced chile or a few dashes tapatio (since I was out of chiles this worked just fine)

Enjoy!

Ham and Cheese Rosti

Ok friends, the only thing that is even close to a vegetable in my husband's diet: you guessed it, a potato. Now I recognize they are not the most nutrient dense veggies out there, but I prefer he have something rather than nothing. This dish is a perfect compromise for my husband and self, suiting both our desires. Micah : meat and potatoes, Connie: Gluten free and light on meat. This meal wins every time on the following accounts: quick (about 20 minutes start to finish), few ingredients I usually have on hand, breakfast like, and the triumphant feeling of attaining a perfect rosti flip!

And by the way, if you are wondering what the heck a rosti is, it is simply a Swiss dish that consists mainly of potatoes. So here's to my 1/8th swiss heritage!

Ham and Cheese Rosti

2 large eggs

2 cups frozen shredded potatoes

1 cup ham (great for leftover sunday ham or after holidays)

1/2 cup grated cheese (we use monterey & cheddar blend, for a kick use SWISS!)

1/2 tsp of dried rosemary or thyme

1/2 tsp ground pepper (fresh ground is best)

1 tsp salt

olive oil for skillet

1. Beat eggs in large bowl. Stir in ham, cheese, spice, salt, pepper. Add frozen potatoes and stir to combine.

2. Heat enough olive oil to cover entire skillet over medium heat. Pat potato mixture into even circle in the pan. Cover and cook about 6-8 minutes, til crispy on the bottom.

3. The flip. This can be the tricky and oh so fun part! Word of caution, be mindful and slow, otherwise your dinner is lost. I use my cutting board, or any surface big enough to cover the pan, and cover with parchment paper. Loosen the edges of the rosti, then holding both close together carefully flip. Before adding the rosti back to the pan heat some more olive oil in the pan. Add some extra cheese on top and cook another 5-6 minutes.

For extra veggies, I love to eat this with salad greens (mesclun or spinach) and salsa. Micah likes to add extra cheese. Go figure.

A Man's Salad

So getting Micah, my husband, to eat vegetables is like pulling a rabbit out of a hat, it's possible but it takes a trained magician. I have considered pureeing them into a baby food mush and adding to our meals, but even then his hypersensitive taste buds would still detect them a mile away. Discussion after discussion he claims that he does like vegetables and when we go out to eat he does eat his dinner salad. He said that he will eat a salad as a complete meal "if it is done the right". Done right to Micah means no dressing, lots of meat, eggs, olives, and all the fixins. Well, if you insist, I can serve you a Man's Salad. A salad for a man who thinks that each individual fruit snack contains one full fruit serving.

Here you go, our rendition of a A Man's Salad, no cooking, fast, fun, and makes both of us happy!

A Man's Salad

Spinach Greens (or your preference of lettuce)

Ham (or meat of choice)

Hard boiled eggs

Cheese

Croutons (leave these out for Gluten Free)

Carrots

Olives

Peanuts

Dressing (I like Salsa and Asian Sesame Dressing, Micah likes it dry!)

Assemble to your liking!

Enjoy!

Chicken Curry

I still remember the first time I had curry, sweet memory that it is. I recall the desire to lick my plate of every last drop of the yummy liquid called COCONUT MILK. In college was my first encounter with this amazing substance. As if it wasn't desirable enough you can imagine my affection for curry as I adopted the gluten free diet and a love for yoga!

For many years, curry was a rare delight that came only when visiting an Indian restaurant. It took my dear friend, Rebecca, in college to teach me that it could be made at home quite easily. She taught me to employ the help of the experts, Thai Kitchen brand curry paste, which then makes it a Thai Curry. This made for an easy and doable meal in about 30 minutes, and only a few simple ingredients: meat, vegetables, Thai Kitchen Curry Paste, and Coconut Milk! That recipe still stands as a wonderful recipe when time is limited, and the mixing of spices makes you nervous. But my personality lends to always wanted to perfect a recipe. So with some experimenting this is what I offer. If the veggies are fresh from the garden, well, even better. I offer carrots and potatoes as the vegetable in this variation, but feel free to experiment! So without further adieu!

Chicken Curry

2-3 red potatoes, cut up

2-3 large carrots, cut up

1 tbsp madras curry powder (plus extra to coat chicken: optional)

1/2 tsp pepper (freshly cracked is best)

1 tsp sea salt

1 tsp dried basil (or 2-3 tbsp fresh snipped)

1 teaspoon ginger powder

1/2 tsp each coriander and cumin (if you don't have these on hand: chili powder will do)

2 tsp cornstarch

1 can unsweetened lite coconut milk (13.5-14.5 oz)

1 bay leaf (optional)

1 tbsp olive oil

1/2 yellow onion

1-2 tsp garlic

3-4 skinless boneless chicken breast, cut into 1-2" pieces

2-3 cups hot cooked rice

1. Add bite size pieces of carrots and potatoes to boiling water, boil 5-10 min, til softer but still crisp.

2. Meanwhile, mix all the dry ingredients in a medium bowl, add coconut milk and mix very well, to remove lumps.

3. Add oil to skillet and heat to medium. Add garlic and chopped onion for about 3-5 minutes, to soften onions. Add cut up chicken pieces, 3-5 minutes until no longer pink. Add coconut milk mixture and carrots and potatoes. Turn heat down to simmer, place lid on, and let flavors meld about 10-15 minutes.

4. Enjoy! The most important step!