Getting ready for the summer!

Welcome back!

It's been the busiest time of the year around here. As the school year nears the end, my work schedule amps up. With prom, end of the year testing, and school parties all happening at the same time, I get overwhelmed…really overwhelmed. My cooking suffers from lack of creativity but not lack of nutrition. I put the skillet into overdrive and hang on.

This week's meals are just for those kind of weeks that leave you breathless. These meals make use of pantry goods and your skillet. I'm also including two recipes for those parties and teacher gifts. The first is a chocolate chip cookie cake that would make a wonderful birthday cake and the second is for dark chocolate and orange truffles. Yes, you read that correctly. They are as fabulous as you imagine them to be.

Meal 1 - Black and Blue Burgers with Onions and Fries
I love a good burger and nothing is quicker than throwing one in a skillet. This has oven fries with it. You put the fries in the oven first, then make your onions and burgers.

Fries -
4 large potatoes, washed and cut into 8 pieces
olive oil
salt and pepper
old bay seasoning

Preheat oven to 500 degrees. Toss potatoes with olive oil, season with salt, pepper, and old bay seasoning. Bake for 15-30 minutes turning occasionally, until they are crispy and golden.

2 large onions, thinly sliced
2 tablespoons butter
1 lb. ground meat
1/4 onion, grated into meat
1 teaspoon salt and pepper
1 tablespoon montreal seasoning
old bay seasoning
blue cheese

In a large skillet, heated to medium high heat. Add butter and onions and cook for 20-25 minutes until browned and sweet. Remove to bowl. Mix meat, onion, salt, and pepper. Make 4-6 patties then sprinkle with old bay on both sides. Cook in same skillet as the onions until done to your liking. Top with onions and blue cheese and serve with fries.

Meal 2 - Sage Butternut Squash Pasta
In the fall, I had baked several butternut squash and cut it up to freeze it. The sage has really grown and thought I should go ahead use some. This is just stuff I pulled out of my freezer and pantry. You can buy butternut squash in your freezer section.

1 lb. whole wheat pasta
1 lb. butternut squash, thawed
2 stick of butter
8 sage leaves
1 cup parmesan cheese

Boil water and salt. Cook pasta according to package directions. Heat a large skillet over medium high heat. Add butter and cook until lightly golden brown. Add sage and cook until fragrant. Add butternut squash to cook through. Salt and pepper squash. Drain pasta and save one cup of cooking water. Add pasta and water to butter. Stir well and sprinkle with cheese. Serve with salt, pepper and more cheese.

Meal 3 - Fried Egg Sandwiches a.k.a. "Friday" Sandwiches
This meal got its name when I was in college. I often played host to whoever stayed the night at my apartment. Apparently my southern accent only showed up occasionally and when I offered to make fried egg sandwiches, they were misheard as "Friday" sandwiches. We all had a good laugh and to this day we still call them that, no matter what day or night you make them.

8 slices of bread, I use homemade whole wheat
12 slices of bacon, baked (see my previous posts about bacon)
4 slices of cheese
4 eggs
mayo, if you like

Ok, so I toast all the bread and bake the bacon. I cook the eggs, over easy in a skillet over medium heat. Don't rush this. Let them take their time so that the inside is runny but the outside is totally cooked. Salt and pepper the eggs once you get them in the pan. Put mayo on the toast, top with cheese and bacon. I ate some strawberries on the side just to make me feel healthier.


Meal 4 - Huevos Diablo
So this is a skillet meal that really is a go-to, especially since we have on abundance of eggs right now due to chicken sitting for the neighbors. It's so easy and only dirties one pot.

4-6 eggs
1 jar marinara sauce
parmesan cheese
4-6 slices of toast

Simmer 2 cups marinara sauce in skillet. Crack in 4-6 eggs and cover with lid. Cook until the whites are set and top with pepper and grated parmesan cheese. Top toast with egg in sauce. Amazing!


Chocolate Chip Cookie Cake -
I make this in my sheet pan. It's a super big cookie sheet pan I bought from the cafeteria. I made buttercream frosting to write "You guys rock!" on the cake for my class. You can halve the recipe and use a rimmed pizza pan. This recipe serves 24-26.

1 1/2 sticks unsalted butter, softened
2 cup organic dark brown sugar, packed (My favorite brand is Wholesome Sweeteners. It really does taste better and is quite moist.)
2/3 cup sugar
4 extra large or large eggs, room temperature
4 teaspoons pure vanilla extract
4 cups unbleached white whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 10oz. bag dark chocolate chips, 60% cocoa or higher
2 cup walnuts, chopped

Preheat oven to 375 degrees. Line rimmed cookie sheet with parchment paper. Cream butter, sugars, eggs, and vanilla in a stand mixer. Sift flour, baking powder, baking soda, and salt. Mix flour into butter mixture. Stir in chips and nuts. Spread evenly on cookie sheet. Bake for 25 minutes and check to see if done. If not, add 5 more minutes.

Dark Chocolate and Orange Truffles -
These are fantastic. They have three ingredients. They are amazing!!! These are gift worthy and perfect for a special someone.

1 8oz. block of cream cheese, softened
3 tablespoons orange liquor
1/3 cup dark chocolate chips or chocolate bar plus more for dipping

Mix cream cheese with orange liquor. Heat 1/3 cup of chocolate in microwave until melted. Pour into cream cheese and mix well. Using a small scoop, make balls of cream cheese and place on wax or parchment paper on a plate. Refrigerate for an hour. In the same bowl you heated chocolate, heat 1/3 cup more chocolate until melted. Dip each ball in chocolate and place back on plate. Refrigerate when done in an air tight container. Place in colorful tissue paper and pretty box to gift.

I hope you're in the mood to try things that are cheap and easy this week. As always, I love you're feedback and how things work for your family.

With no time and hungry mouths to feed,
Brooke

Budget Lockdown

Hey Ya'll,

If you followed my blog at all in the past, you know that we periodically go through budget challenges. Sometimes out of necessity and sometimes just for the challenge of it. The month of April is always a little surprising. We have two birthdays in the house, Easter, and usually spring break. That's a lot of extra spending. Luckily, we had Vendy's party last month, which threw off budget then. That brings me to this week's meals. We are really trying to spend less and get more and using the heck out of the crockpot. I've made a very specific effort to buy only what we need and what we can stockpile for later use. No, I'm not doomsday prepping but it's nice to have some of those shelf stable things in the pantry for those days you just don't want to go to the store. You can eat real, whole foods on a budget and from the pantry. There's a great challenge here. Last week, I spent $70 in groceries, not including my milk and few veggies that I get at Aldi's and that included a box of diapers. I do coupon but my total before coupons was $102 which is less than many of your weekly budgets out there. I also took my first cheese making class. It was great fun and I hope to share some of my recipes with you soon. I know what you're thinking, "where are the recipes, sister?" Well, here you go.

Meal 1 - Crockpot Split Pea Soup
This recipe was well under $10 for the whole she-bang! Super easy and very tasty.

1 bag (16 oz.) split peas, rinsed and picked over
1 piece of bacon, cooked or raw
1 large onion, diced
2 large carrots, diced
2 large ribs of celery, diced
2 cloves of garlic, finely chopped
6-8 cups of water
2 tablespoons apple cider vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flake
salt and pepper
parmesan cheese
extra virgin olive oil

Combine everything in a crock pot but the oil and cheese. You can do this the night before and leave it out on the counter until morning. Cook on low for 8 hours or until you get home from work. Taste and season again if necessary. Spoon into bowls and drizzle with oil and sprinkle with cheese. I also add more red pepper flake because I like it hot. Enjoy!

Meal 2 - Black Bean Taco Night
I know that beef can be expensive and doesn't last very long. I had 3 cans of black beans and I thought we can still have taco night. This is the recipe for "meat" part of the meal. Top like normal with cheese, lettuce, tomatoes, and salsa or add to your salad or nachos.

2 tablespoons olive oil
3 cans black beans, drained and rinsed
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper powder
salt and pepper

Heat oil in large skillet. Add everything else and heat until warmed through and the spices are fragrant.

Meal 3 - Crockpot Chicken with Baked Potatoes
Sometimes I feel that veggies get too mushy when cooked in the crockpot. This helps remedy that.

1 whole chicken
5 small potatoes, wrapped tightly in foil
3 tablespoons poultry seasoning
salt and pepper

Place potatoes in the bottom of the crockpot. Top with chicken making sure that the lid still fits. Sprinkle with seasonings. Cover and cook on low for 8 hours. Remove chicken and let it rest for 10 minutes before carving. Top potatoes with your favorite toppings. Don't forget that you can make broth from the leftover carcass.

Meal 4 - Bake Jalapeño Poppers
I love jalapeños. I love fried things. This is so much healthier and really delicious. Serve with ranch dressing or with a salad to make it a meal.

8 jalapeños, halved and seeded
2 cups shredded cheese, I use extra sharp cheddar
1/4 cup mayo
3 tablespoons old bay or seasoning salt
3 tablespoons parmesan cheese
2 teaspoons parsley
salt and pepper
olive oil

Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Mix cheddar, mayo, and seasoning salt and stuff into pepper halves. Mix parmesan, parsley, and salt and pepper in a bowl. Dip the tops of the stuffed peppers into parm mix. Place on cookie sheet. Spray with olive oil. Bake for 15-25 minutes depending on the size of the peppers. They will be golden brown on top.

It's been nuts this week and I haven't even remembered to take pictures. I'm really hoping to do better next week. I hope you are having fun keep your grocery bill tiny. Let me know about your successes.

With a full wallet and belly,

Brooke

The Family Grows!

Big news!!!! We are now the proud owners of 26 chicks. That's right. We have our own new bundles of joy. We are a homestead in the making. On top of all of that, we are also celebrating Vendy's 5th birthday. It's a crazy, fun, hectic, insane time around my place. Here are just a couple of meals that work for whole foods as well as some semi-whole food party ideas. I know people may think it's crazy to make your own cakes but really that is a small price to pay to know you're kids are eating real food. I do use a little food coloring in the icing but you could easily leave it out. I also use real sugar in the icing because it is a party after all.

Meal 1 - Skillet Potpie
I was really craving chicken potpie the other day and was trying to figure out a way for me to get all that great flavor with real food and only a half cup or so of shredded chicken. I took it as a personal challenge and it was fantastic! You make my biscuit recipe and then cook the rest in a oven-safe skillet.

Biscuits -
2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 425 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter.

Potpie Mix -
4 tablespoons of butter
4 tablespoons of whole wheat flour
2 cups milk
2 cups chicken stock
1/2-2 cups shredded chicken
salt and pepper
1 large bag of frozen mixed vegetables (28 oz.)

In a large skillet over medium high heat, melt butter. Add flour and cook for 2 minutes until all the butter is cooked into the flour. Using a whisk, whisk in milk and chicken stock and cook until the liquids get thick, almost gravy consistency. Salt and pepper to taste. Add chicken and vegetables and cook until heated through. Top with biscuits and place in the oven for 10-12 minutes or the biscuits are cooked through and golden brown.

Meal 2 - Meat and Mushroom Soft Tacos
Meat was really expensive this week for whatever reason. I normally just get the ground meat that's on sale. I don't care the fat content, chicken or beef. I get what's cheap. That being said, nothing was cheap and we are now a 1-2 lb. meat family for our Taco Tuesday. I got a pound of meat and saw that mushrooms were a really great price. I thought, "what the hay?" And made this. I may never make tacos without them. I made a new recipe for soaked whole wheat tortillas that I'll share at a later time.

1 lb. ground meat
1 lb. sliced mushrooms
3 tablespoons cummin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
salt and pepper to taste
tortillas
cabbage shredded
guacamole, recipe follows
sour cream
shredded cheddar cheese

Brown meat in a skillet until almost cooked through. Add mushrooms and continue to cook until everything a deep golden brown color. Add the seasonings. Make tacos as desired or set out everything like a taco bar. I use cabbage instead of lettuce and no one notices. It's such a great switch and make for an excellent salad, too.

Meal 3 - Guacamole
I love avocados. I love salsa. I love tortilla chips. I have on more than one occasion eaten just that for dinner. This is my recipe for guac that rocks.

3 avocados, halved, pitted, and sliced
1/2 onion, diced
2 cloves garlic, diced
1 jalapeño, seeded and diced
1/2 cup diced tomatoes, fresh or canned
juice of one lime
salt and pepper

In the food processor, blend onion, garlic, pepper, and tomatoes. Let sit for a couple of minutes while cutting the avocados. Add avocados, lime, salt, and pepper to the food processor. Blend. I like mine a little chunky but you can blend it totally smooth. Eat with your favorite chips, veggies, or tacos.

Snack - Salsa

1-2 jalapeños, seeded and chopped
1 lime, juiced
3 cloves garlic, minced
1/2 onion, minced
1 handful cilantro, chopped, if desired
1 large 28 oz. can diced tomatoes, or 4 large ripe tomatoes, chopped
Salt and pepper, to taste

Mix all ingredients in a blender or food processor. Salt and pepper to taste.

Whole Wheat Sugar Cookies -
These are really good cookies. Notice, I didn't say these are good "healthy" cookies. They are just a great cookie. Crispy, sweet, and satisfying. I also used these on the cake below for the bow on Hello Kitty. I let the girls decorate them. So fun!

1 cup sugar
1/2 cup butter, softened (1 stick)
2 tablespoons milk
1 teaspoon freshly grated lime/lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg/cinnamon

Mix sugar and butter in stand mixer until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg/cinnamon; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Roll dough out on a floured surface. Cut out with cookie cutters. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.


Chocolate Zucchini Cupcakes -
These are wonderful as breakfast muffins or top with cream cheese icing for cupcakes. Even the most picky eaters ate these. You can also add some chocolate chips when you add the zucchini for even more chocolatey goodness. These cupcakes are the little yellow chick cupcakes in this picture.

Dry Ingredients-
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cacao powder or unsweetened cocoa powder

Wet Ingredients-
3 eggs
1 cup buttermilk
1/4 cup coconut oil, melted (or butter)
1/4 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
1 1/2-2 cups finely shredded zucchini (from 2 small)

Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the shredded zucchini and stir until everything is just combined. Don’t overmix!

Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each muffin cup almost all the way to the top, using 1/3 cup. Bake in the preheated oven for 16-18 minutes. Cool and enjoy!

Coconut Ice Cream -
I love ice cream. You are probably in the same boat as me. How do we eat ice cream without sugar? This recipe is egg-free, dairy-free, gluten-free, and FANTASTIC!!! Try it.

4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup honey or maple syrup
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips

Mix first three ingredients in a large bowl until well blended and honey is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.

Have a great week exploring these great meals and snacks. Let me know what works and doesn't work for you. I also would love a picture if you have a second to snap one before digging in. Until then…

With dirty dishes and a clean plate,

Brooke

Budget Friendly Clean Cooking

Ok Folks,

I know a lot of skeptics out there think you have to spend tons of money to eat real foods. In reality, it comes out about the same. There are some things that help matters. The first being that you rarely eat out. I eat out maybe once a week, not including getting together with friends which also eat clean. The other thing that helps is that I pack my own lunch using leftovers. This helps in two ways: I don't buy my lunch and every meal is Daniel Plan approved. Today I will prove that eating clean really can be cost effective. I'll include what I eat for all my meals and pointers for getting things super cheap and where. I want you to be successful and the only way to do that is to make sure it fits into your life and your budget. I'm also going to include a snack that is addicting…you've been warned.

Meal 1 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.

1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all

In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.

Meal 2 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of your crockpot.

Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt

Place everything in a crockpot and cook on low overnight or 24-48 hours. Strain through a mesh colander. Store in the fridge for a week or freezer in plastic storage bags for months. I fill my bags and lay them on a cookie sheet placed in a freezer. When frozen solid, they can be stacked on top of each other for easy storage. Don't forget to label it with a date.

Meal 3 - Indian Red Lentil Soup
I love soup. All kinds, all the time. This is a super easy stovetop soup that could be made in the crockpot as well. If you don't like curry, just leave that out. So easy.

For the Soup
2 tablespoons of extra virgin olive oil, plus more for drizzling
1 onion, diced
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tablespoon pureed chipotle in adobo sauce (or diced jalapeño)
1 pound red lentils
6 cups chicken stock
2 lemons, juiced

For the Topper
1 cup greek yogurt or sour cream
1 teaspoon curry powder
3 tablespoons chive or cilantro, chopped

Mix all ingredients for topper in a bowl and put in the fridge. Place oil, onions, celery, carrots, and garlic in hot pot. Cook for 5 minutes until ingredients are soft. Add chipotle and lentils. Add stock and cook 15-20 minutes. Use a blender or immersion blender to make the soup smooth. Add lemon juice. In each bowl, drizzle with oil and add a dollop of yogurt. Enjoy!

Meal 4 - Chicken Club Pasta
This was taste tested by a friend that is not an adventurous eater to say the least. She really liked it. It has bacon so I'm pretty sure that everyone will love it. I used the leftover chicken from first meal to keep cost down.

6 slices of bacon, cooked oil reserved
1/2 head of cabbage, sliced
1 onion, chopped
1-2 cups cooked chicken
1 can diced tomatoes, drained (or 3 tomatoes, chopped)
3/4 cup banana peppers, drained and chopped
1 cup sour cream
1 pound whole wheat pasta, cooked according to directions (I used penne.)
parmesan and red pepper flakes to finish

Boil water and cook pasta according to directions. In a large skillet, heat 2 tablespoons of bacon fat. Add cabbage and onion and cook until soft. Add chicken, tomatoes and banana peppers and heat through. Add sour cream and stir just until combined. Add pasta and toss. Plate and finish with parmesan and red pepper flakes.

Meal 5 - Quick Breakfast
This is a quick go-to meal if you are pressed for time. I get my produce at Aldi but be warned you have to eat it fast or freeze it because it will go bad.

2 eggs, scrambled
1 teaspoon water
salt and pepper
1 pat of butter
2 cups of fruit, chopped

Heat a small skillet of medium heat. Add butter. While the butter melts, crack and scramble eggs and put water with the eggs. Season to taste. Add eggs to skillet when it's hot. Cook until eggs are done but still slightly wet. Remove to plate with fruit. You are ready to go or sit and eat.

Snack - The Amazing Maple Bacon Popcorn!!!
This was a stroke of genius…really, genius! This is all of my favorite flavors made into an outrageously delicious snack. This is like kettle corn on crack. It's awesome…I can't express it strongly enough.

1 cup popcorn kernels
3 tablespoons bacon fat, 2 for the corn, one for the topping
1/3 cup maple syrup
1 teaspoon vanilla extract
salt

In a large pot with a lid over medium high heat, melt the 2 tablespoons of fat. Add popcorn and cover. Shake the pan to coat the kernels with the fat. Cook and shake until all the popcorn is popped. In a small pot, heat 1 tablespoon of bacon fat, syrup, and vanilla until warmed through. Pour over popped corn and shake well. Sprinkle with salt as desired.

This journey of clean eating has been great for me and I think it has gone pretty well for my family. I am curious how it's going at your place. I'd love to hear your cheers and jeers. Share what works and what didn't with me. I also love new recipes. If you've tried something that has worked for you, I'd like to try it, too.

With maple, bacon fingers,
Brooke

March Madness Has Begun!!!

Welcome back, ya'll,

The weather can't make up its mind and I am trying my best to stay ahead of the next front. I like to plan my meals around the weather to make sure the kiddos get a hot dinner on cold nights and a cool dinner if it's hot outside. It's not a hard and fast rule but it is nice on cold evenings to have something warm in the crockpot waiting for us to get home.

I am working on doing a week of budget friendly whole foods for next week. I hope you're ready to get adventurous with your meals and meal planning.

Meal 1 - Greek Pizza
I had a genius moment the other day. I was craving a greek salad and really missed the crispy crust pizza dipped in the dressing. Here's my amazing idea; put the salad on the pizza. And one on the side since everything is already cut up.

Pizza dough
3 cloves of garlic, minced
extra virgin olive oil
4 oz. feta cheese
pepperoni
banana peppers
red onion sliced
tomatoes sliced
cucumber, cubed

Preheat oven to 550 degrees with your stone or upside down cookie sheet inside. Let dough come to room temperature and roll out on parchment paper until desired thickness. I like mine really thin. Drizzle dough with olive oil and spread garlic. Layer everything put the cucumbers on the pizza. Carefully lift the parchment paper and place a flat surface like a cookie sheet to transfer it to the oven. Cook for 15-20 minutes until golden brown and crispy. Top with cucumbers and drizzle with greek dressing below. Serve a salad along side.

Greek Dressing -
1 egg yolk
2 anchovies, chopped fine
1/3 cup white vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups olive oil
2 tablespoons minced fresh parsley

Place all ingredients in a large mouth mason jar. Using an immersion blender, mix until smooth. I store it in the jar in the fridge. It's awesome!!!!

Meal 2 - Taco Tuesday with Whole Wheat Tortillas
So my taco recipe is on here several times so I'm going to focus on the whole wheat tortillas that are surprisingly easy and delicious. The kids and hubby like them better than the corn that I posted a couple weeks ago.

2½ cups whole-wheat flour
½ cup olive oil
1 teaspoon salt
1 cup warm water

In your stand mixer with the dough hooks, mix flour, oil, and salt. Mix for 5 minutes, scraping down sides as needed. Add water and mix for 3-5 more minutes until it all comes together. Dump dough on a floured surface and roll into a log. Cut log in half, and in half again, and again…until you have 12 equal pieces. Roll into balls and flatten with your hand on a cutting board. Cover with plastic wrap and cook your meat or toppings. (Try to let the dough rest an hour.) Then roll flat or use a tortilla press to flatten them all the way. Heat a cast iron skillet to medium high. Cook one side of the tortilla for 40-60 seconds and then flip for an additional 45 seconds. Place on a plate and repeat with the rest. Serve like soft tacos or sprinkle with cheese and top with another and make quesadillas. MMMMMMMmmmmmmmm.

Meal 3 - Cobb Salad
This is a great meal for any night. I used my homemade ranch and made whole wheat biscuits to go along side. I will share my secret for making the best bacon.

1 lb. bacon
2 avocados, sliced
1 lime, halved
4 tomatoes, diced
1 cucumbers, diced
1 red onion, thinly sliced
2 cups shredded cheddar cheese
1 head of lettuce, chopped
ranch dressing
biscuits

Preheat oven to 450. Place a cooling rack in a cookie sheet lined with foil for easy clean up. Place bacon on cooling rack. Cook in the oven for 20 minutes or until golden brown and delicious. Create a large salad and line up the ingredients into stripes on top for a pretty presentation. Chop bacon and sprinkle on top. Serve with dressing and biscuits.

Meal 4 - Corn Pancakes with Sautéed Veggies and Eggs
I hate buying an ingredient and using it once. I did some research and found this recipe to use my masa harina for more than just tortillas. These are incredible. I would order these over and over at a restaurant. Have both skillets going at the same time to get it on the table nice and hot.

1 1/2 cup masa harina
2 cup milk
1 egg, beaten
2 T. butter, melted (plus more for cooking)
1/2 tsp. salt
1 cup frozen corn kernels

1 red onion, sliced
2 large bell peppers, sliced
4 plum or small tomatoes, diced
salt and pepper
olive oil
4 eggs
1/2 cup torn fresh basil

Mix masa, milk, egg, butter, salt, and corn in a large bowl. Mix well. Heat skillet, add a pat of butter. Using a scoop, plop 4 pancakes in the pan and cook until golden on both sides. Remove to a plate. Continue with all the batter.

In another hot skillet, place a couple of tablespoons oil in pan. Sauté onion and peppers until tender then add tomatoes. Salt and pepper to taste. Remove veggies to a bowl. Cook eggs over easy or scrambled as your family prefers. Place a pancake on plate. Top with veggies and egg. Sprinkle with basil.

Meal 5 - Stir-fried Barley
I recently discovered barley. I love it and Trader Joe's has a 10 minute package that is ready in 10-15 minutes. Taking some help from prepackaged veggies makes this a 30 minute meal.

1 package barley, cooked to package directions
3 tablespoons extra virgin olive oil
2 bags asian veggie mix
3-6 tablespoons soy sauce

Heat large skillet to medium high heat. Put in oil and sauté veggies until tender crisp. Add barley and toss with veggies. Add soy sauce and salt and pepper to taste. Amazing!!!

With whole foods and full heart,

Brooke

It's the end of February already?

Hello All,

I can't believe that it's almost March. I have tried some new stuff this week and used the leftovers so there aren't as many recipes as usual. If you had told me that I would be making my own corn tortillas, I would've laughed with you. They are super easy and everyone can make them. I'll share some of what I've found to work best.

I have also had some huge cravings this week and looked up some of my favorites to see how I could make them with real, whole foods. I hope you are excited as I am about a baked blooming onion with homemade ranch. Yum!

Without further ado.

Meal 1 - Homemade Corn Tortillas
I made crockpot refried beans that I posted a couple of weeks ago with these. They are equally good with taco meat. The trick to making them really soft and fluffy is to let them rest for an hour.

2 cups masa harina
1-2 cups hot water
1 tsp. salt

In a large bowl, mix masa and salt with a cup of water and mix well. It should feel like play dough. Add water as needed to soften dough. Cover and let sit for an hour. Roll dough into a log. Cut in half, then half again, and again until you have 16 pieces. Roll each piece into little balls and cover with the towel. Press the dough flat with a tortilla press or two plates lined with plastic wrap. Heat a cast iron skillet to medium high heat. Place tortillas one at a time into skillet. Let them blister on each side for 45-60 seconds. Remove to a plate and keep warm. Fill as desired.

Meal 2 - Mexican Frittata
This is a great way to use leftovers from the night before. This is also a great way to use any leftover veggies. It's a wonderful meatless meal at that.

10 eggs, beaten
salt and pepper
1/4 cup milk
1/2 cooked brown rice
1 cup cooked veggies, chopped
1/2 cup salsa
1 cup shredded cheddar cheese
1/2 cup parmesan cheese
olive oil

Preheat oven to 375 degrees. In an oven-safe skillet, heat a couple of tablespoons of oil to medium heat. Mix scramble eggs, milk, rice, and cheddar cheese. Pour into skillet and gently stir begin cooking the eggs for 15 minutes. Pour salsa into the eggs and sprinkle with parmesan cheese. Bake for 15-20 minutes until the center is set and edges are browned. Remove from oven and cut into wedges. Serve with taco toppings.

Meal 3 - Baked Blooming Onion
This is not exactly a meal but definitely fills a craving that I have. This version uses all real foods and tastes great!

1 large Vidalia onion, topped trimmed off and cut into 16 wedges keeping the root intact
2/3 cup whole wheat bread crumbs
1 T. cajun seasoning
1/4 tsp. salt
1 egg, beaten

Preheat oven to 400 degrees. Place a sheet of aluminum foil on a cookie sheet. Place onion in the middle and separate the onion petals as much as possible. Mix the bread crumbs and seasoning in a small bowl. Brush the egg all the way to the base of the onion and in between each petal. Push bread crumb mixture to each petal trying to keep as much as possible on the onion. Wrap the foil around onion and seal. Place in the oven and bake for 5 minutes, then open the foil and cook for an additional 15-20 minutes. Remove and serve with homemade ranch.

Meal 4 - Stovetop Lentils
I normally make lentils in the crockpot but this is super easy and though it takes about 45 minutes from start to finish, it's mostly the beans cooking on the stove. I used green lentils but brown or green would also work in this.

2 cups lentils, rinsed and picked over
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, diced
1 box of chicken stock
olive oil
red pepper flakes
parmesan cheese

In a pot with a lid, heat a couple of tablespoons of oil on medium high heat. Add onion, celery, carrots, and garlic and cook until soft, about 5 minutes. Add lentils and coat with oil. Add chicken stock and bring to a boil. Cover and reduce heat to simmer. Cook for 35-45 minutes until lentils are soft. Serve with a drizzle of olive oil, parmesan cheese, and red pepper flakes to taste.

I'm working on some recipes to use more of the masa harina. I don't buy ingredients that I can't use again…though I will be making more tortillas really soon. :)

With a warm kitchen and cool drink,
Brooke

Snow and Ice and Earthquakes, oh my! 2014

Hey Ya'll,

It's been a crazy week and half here. I've tried a ton of recipes out and even milled my own flour. A whole week off will really give you some time to work on some new ideas. Valentine's day also encouraged a treat making session. I will have some really cool stuff next week for you to try. I will try to use several ingredients in new ways. I hope that piques your appetite.

Meal 1 - Whole Wheat Waffles with Strawberries

This is a modified recipe from several different recipes. The cool thing about it is that it's all whole wheat and can be sweet or savory. You can serve it like I did here or you could top it with chili and cheese. Yummy either way!

2 cup whole wheat pastry flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
3 eggs
1 tablespoon honey or leave it out if you are making these for a savory dish.
¼ cup (1/2 stick) butter or coconut oil (plus more for greasing waffle iron)
½ teaspoon cinnamon
½ teaspoon vanilla extract

Plug in waffle iron. Mix dry ingredients in one bowl and wet in another. Combine bowls and mix until combined. Grease waffle iron and put in batter and shut lid. Cook until brown and crispy. Repeat until all batter is cooked. Top with strawberries and maple syrup.

Meal 2 - Panang Curry Chicken with Brown Rice
I really love Thai food. This is my favorite dish made at home. It is super easy and there is only one weird ingredient that can be found at your local grocery store.

5 T. Panang curry paste
3 T. coconut oil
4 cups coconut milk
1 lb. chicken, cut into cubes (I used thighs since they were on sale.)
2 bell peppers, sliced
2 T. honey
2 T. fish sauce, this is in your ethnic or asian food section
1 red chili or jalapeño, seeded and thinly sliced
1/2 cup basil, thinly sliced
3 cups prepared brown rice (there's a foolproof recipe on this blog.)

In a large saute pan, heat oil and place curry in it to fry until you can smell it. Add peppers and cook until they begin to soften. Stir in milk and let come to a gentle boil. Add chicken and cook for 15 minutes at a slight bubble. Add all other ingredients except the rice and cook for 5 minutes. Serve over rice.


Meal 3 - Falafel with Pitas
I really like this dish. I will warn you that you will need a large food processor. I tried it in my blender and it would've been a lot better if I had a large food processor. The original recipe calls for a tahini paste but my family agreed that my homemade ranch was much better with it. The recipe is a couple of weeks back.

2 small chopped white onions
6 garlic cloves
2 cans chickpeas, drained
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
½ cup whole wheat flour
extra virgin olive oil, for sautéing
One recipe of whole wheat pitas
Shredded red cabbage
Lemon, for garnish

In a large food processor, blend onions and garlic into small pieces. Add peas, herbs, spices, and flour and baking powder until combined. Remove blade and place in fridge for an hour to set. (This is when you can make you're pitas.) In a large nonstick skillet, heat a couple of tablespoons of oil. Scoop half cup patties into pan and flatten with a spatula. Cook until brown and flip over. Cook on the other side. Place on paper towel like plate and sprinkle with salt. Continue cooking until all falafel are cooked. Serve in a pita with cabbage and a squeeze of lemon. (My kids really liked it with ranch dressing.)

Meal 4 - Eggplant Lasagna (without noodles)
I love lasagna but it is high in carbs and not supper healthy for you. This recipe will hit all the bells and whistles but with none of the guilt. I also take some help from jarred marinara sauce. Just make sure it is all real food.

2 eggplants, thinly sliced with a mandolin, season with salt
2 jars marinara sauce
16 oz. ricotta cheese
2 eggs
1/2 cup parmesan cheese
2 T. italian seasoning
2 cups shredded mozzarella

Preheat oven to 375 degrees. Mix ricotta, eggs, parmesan, and italian seasoning in a bowl. In a 13x10 baking dish, begin layering sauce, eggplant, and ricotta mixture. Top with shredded cheese. Add 2 more layers. Finish with more sauce and cheese. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 15 more minutes. Top with parmesan cheese if desired.


Meal 5 - Biscuits and Gravy
This is not what you call a healthy breakfast but it is a comfort food. We save this for special occasions. It is whole grains and all real foods. Plus, it's amazing!!!

2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 450 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter. Place on a cookie sheet and bake for 10-15 minutes until slightly golden brown.

3/4 lb bacon, no nitrates
3 T. whole wheat flour
3 cups milk
salt and pepper

Cook 3/4 lb of bacon in a skillet until browned. Remove to a plate. Add 3 tablespoons of whole wheat flour and cook until brown. Add 3 cups of milk and whisk until well combined. Season with salt and pepper. Serve over biscuits with bacon on the side.

Treat for a Special Occasion - Red Wine Dark Chocolate Truffles
I made these for the honey and myself for Valentine's day. Since I am only eating real foods now, I thought it would take the pressure off the hubs. These are as good or better than the fancy place in the mall. Even my kids begged for some.

1/2 cup full-fat canned coconut milk
1/4 cup coconut oil
10 ounces high-quality dark chocolate (at least 70% cocoa), chopped fine
1/4 cup full-bodied red wine
dash of salt
1/2 tsp. vanilla extract
1/4 cup cocoa powder, for rolling

In a double bowler, heat milk, oil, and chocolate with whisk. Remove from heat and add red wine, salt, and vanilla until smooth. Refrigerate for an hour. Using a one inch scoop, roll to make smooth and roll into cocoa powder. Refrigerate after making.

I so enjoy sharing my food journey with you. Please let me know your successes and what I can improve on.

With red wine and chocolate (both full of antioxidants),
Brooke