Foodie Friday

Food is always a priority around here. I will happily surrender whatever "wiggle room" there may be in our budget for groceries - I can happily go weeks at a time without purchasing anything else. I read recently that it costs an average of $191 a week to feed a family of four real, unprocessed, whole foods. We may not spend that much each week, but when push comes to shove, I'd rather buy a few extra organic food items than a new shirt. It's just worth it to me. Here's a look at what happened in our kitchen this week, not an all-inclusive menu - just a few highlights:

Honey Whole Wheat Bread

• I already shared this recipe, but wanted to put it back out here because it is so easy and makes such a good loaf of bread. I made this for John and the girls to enjoy for tuna sandwiches the night that I taught Baby Sing and Sign this week and we've been enjoying it toasted in the mornings with a shmear of coconut oil.

Lemon Chicken and Orzo Soup - Using egg yolks in soup may seem odd - it did to me at first. But I've made this soup several times and the egg yolks give it such a great creaminess and, combined with the lemon, a wonderful flavor. I don't add any extra salt or other seasonings - just the veggies, chicken, broth, egg yolks, and lemon.

adapted from Good Life eats

• 1 large organic chicken breast
• 1/2 organic onion
• 2 organic carrots
• 1 large organic garlic clove; pressed
• 2 backyard egg yolks
• 1/2 organic lemon; juiced
• 1 32-ounce box organic, low-sodium chicken broth
• 1/2 C whole wheat orzo
• 2 C organic kale; chopped
• Saute the chicken breasts until cooked through; shred and set aside
• Saute the onion and carrots for 5-10 minutes in olive oil; add garlic and saute 2-3 minutes more
• In a separate bowl, whisk egg yolks and lemon juice
• After veggies are softened and fragrant, pour in chicken broth; bring to a boil
• Temper egg yolks slowly with 1 C hot broth; add all back into pot
• Keep heat at or below medium - do not boil again
• Add shredded chicken and orzo; simmer until orzo is cooked
• Add kale and simmer until kale is wilted

Simple Whole Wheat Muffins
adapted from Pastry Affair

• 3 T organic, unsalted butter; melted
• 2 T organic coconut oil; melted
• 1/2 C organic coconut sugar
• 1 backyard egg
• 1 tsp vanilla
• 3/4 C organic whole wheat flour
• 3/4 C organic whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp salt (I've started using pink Himalayan salt for all my baking)
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 - 3/4 C whole milk (add milk last as the quantity depends on your flours - whole wheat varieties need more liquid)
• Bake at 350 degrees in a greased muffin tin
• I made mini-muffins and I think they baked for 10 minutes, or so (but keep an eye if you make these as I'm not positive); made 24 mini muffins

Whole Wheat Brownies
adapted from Brown Eyed Baker

• 1 stick organic, unsalted butter; melted
• 1 C organic coconut sugar
• 1 1/8 oz organic, unsweetened cocoa powder (I weighed this on our kitchen scale because I was dividing a recipe in half)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp instant espresso powder
• 1 1/2 tsp vanilla
• 2 large, backyard eggs
• 3/4 C organic, whole wheat pastry flour
• 3/4 C semi-sweet chocolate chips
• 1/2 C homemade toffee chips (this is the result of the over-cooked batch of Christmas caramels that we're putting to good use!)
• Preheat oven to 325 degrees
• Combine melted butter and sugar in a heat-proof bowl; place bowl over a pot of simmering water and heat until fully combined
• Remove from heat and add cocoa powder, salt, baking powder, espresso powder, and vanilla
• Stir in eggs one at a time
• Add flour
• Mix in chocolate chips and toffee (or any other additions)
• Butter an 8x8 glass pan
• Bake for approximately 25 minutes, until a toothpick comes out clean
• This batter was thick... but the brownies are soft and delish! As you can see, the 8x8 pan produces thick brownies - I might try the same recipe next time but a slightly larger dish with a decreased baking time, just to make some flatter treats. Not that we're complaining... these will be served up at our weekly group dinner tonight with Talenti vanilla bean gelato and Valentine's sprinkles, per the request of my lovely sous chefs. :)

Foodie Friday

Well, we learned today that, in this house, we do not indeed cry over spilt milk... we do cry over broken eggs. My morning started off with a half-full carton of backyard-fresh eggs hitting the kitchen floor. It was very traumatic; I can only imagine what poor Lavender will think when we tell her what I've done. The damn chicken survives a hawk attack (yes, you read that right - a few weeks ago, Peep set off the chicken war-cry and when I got out back, a Cooper's Hawk had Lavender pinned to the ground... never fear - with the help of my trusty dear dog, and a bit of shrieking and arm-flapping, the hawk left and Lavender's bloody wounds healed)... and all I can do to repay her hard work is splatter 6 of her eggs on the floor... ho-hum...

So, to satisfy your need for recipes on this blustery Friday, here are some breakfast staples that do not include eggs. *whimper, whimper*. You can see how our indoor animals are satisfying their needs on these cold, winter days:

Apple Ginger Scones
adapted from Cook's Illustrated, March/April 1994

• 2 C stone ground organic whole wheat pastry flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 T organic unsalted butter
• 2 T local honey
• 1/4 C fresh-squeezed organic orange juice
• 1/2 C local whole milk
• 2 small organic apples; peeled and chopped
• 1/4 C organic candied ginger pieces
• Combine dry ingredients; cut in cold butter with pastry cutter
• In a separate bowl, combine honey, milk, and OJ
• Stir apples and ginger into dry ingredients then mix in wet ingredients
• Drop on parchment paper lined baking sheet (makes  8-9 fist-sized scones)
• Bake at 450 degrees for 10-12 minutes

Everything-But-The-Kitchen-Sink Smoothie

• Frozen organic banana
• Frozen organic mango
• 2 organic navel oranges, peeled
• 2 C fresh organic kale
• 1/2 C organic plain whole milk yogurt
• Local elderberry juice
• Vitamin D3 drops (the girls take these; John and I take our extra D in pill form)

Carrot Fruit Smoothie

• 1 large organic carrot; peeled
• Frozen organic banana
• Frozen organic mango
• 2 organic navel oranges; peeled
• 1 C homemade almond milk
• 1 T organic unrefined coconut oil; melted

Foodie Friday: Peas, please

Nothing fancy to share today - more about simplicity and speed. Even staying home, there are plenty of days when lunch hits us after a busy morning and we need food, stat. I think it is important that the girls understand that food doesn't appear instantly - I often ask them to come sit at the table before a meal is ready, much as they would have to do in a restaurant. I enjoy their company and I expect that they are learning patience as well as an appreciation for cooking. 

As you'll notice below, we've also developed an appreciation for peas. I just recently got hooked on frozen peas - their presence is certainly not one of tremendous nutritional value, but they are a fast and easy way to add some green to many meals. Sometimes that's as important as using vitamin-rich kale - keeping them in the habit of seeing and eating green, along with many other colors, makes including all fruits and vegetables a breeze. Abby actually likes eating the peas still frozen and both girls think munching on toasted, uncooked couscous is grand. But let's be honest - when it comes to food, these are are not hard to appease. 

Parmesan and Peas Pasta

• Whole wheat organic penne pasta
• Organic frozen peas
• Boil pasta according to directions; add peas in final few minutes
• Drain all together
• 1/2 can organic evaporated milk
• 1 T butter
• 1/2 C grated Parmesan cheese
• Salt and pepper to taste
• In empty pasta pot, melt butter over medium
• Add milk and Parmesan; whisk until sauce thickens; add salt/pepper
• Serve pasta with a drizzle of olive oil and some sauce

Couscous with Chicken and Peas

• 1 C Whole wheat couscous
• 1 1/2 C organic, low sodium chicken broth
• Peas
• Leftover grilled chicken (local, hormone/antibiotic free)
• Toast couscous in a dry pan until fragrant and slightly darker in color
• Add chicken broth; bring to a boil and cover; simmer for 15-20 minutes
• Heat peas with hot water; chop chicken
• Serve couscous with peas, chicken, olive oil, salt, pepper

Tostada Tuesday

The Weather Channel says that it is currently 94 degrees outside. Say what? I guess this year's seasons are going something like this: WIIIINNNNNNNNNNTTTTEEEERRRRR, spring, and SUMMER! "It is what it is", right Mom? :) 

Whether it's May or August, the outside temps make such a difference on what goes on in the kitchen. Yesterday, I made a big batch of couscous (Elise requests it daily, while Abby wants "CHICK PEAS!"), browned some local ground turkey, and baked a loaf of bread. All before high-noon. :) The morning cook-a-thon serves two purposes: I don't like adding extra heat to the house in the afternoon AND I like to have our afternoons free and clear to head outside. Since we play a little longer and harder outside this time of year, it's a necessity to add meals to the rotation that can be prepped ahead and put together quickly. Insert tostadas. 

Baked Tostadas:

• Organic corn tortillas - brush with some olive oil and bake or broil until crisp; I did these at 350 degrees for a bit and then turned the broiler on high
• Organic, low sodium refried black beans
• Local ground turkey - browned and seasoned (I added salt, pepper, onion and garlic granules, chili powder, and some salsa)
• Toppings (all organic): onion, green pepper, shredded cheese, lettuce, avocado, sour cream, salsa, jalapenos
• Once tortillas are crisp, remove from oven and smear with beans, top with onions, green pepper, cheese, jalapenos and broil on high until cheese melts
• Add lettuce, sour cream, avocado, and salsa

A hearty tostada was a good belly-filler after our annual adventure to Henry's Plant Farm. This year's plant-list included: tomatoes, peppers, herbs, butterfly plants (lantana, milkweed), and a few others for pots here and there. The veggie gardening all happens at Gran and Grandpa's - we have too much shade. I bought 2 stevia plants - never grown it before but the leaves are insanely sweet and I'm thinking of using it in smoothies? Don't worry - I'll blog about it. :) 

This was Abby and Elise's first visit to Henry's - taken almost 3 years ago, to the day:

And here we are, 3 years later, still chasing that peacock:

Foodie Friday: Drink green. Eat sweet.

Green(ish) Smoothie

• 1 organic frozen banana
• 4-5 organic frozen strawberries
• Juice from 2 organic oranges
• Local whole milk (maybe 1/2 cup)
• 4-5 big leaves organic kale
• 1 T organic coconut oil; melted and drizzled in while blender is running
• 1 local, organic egg yolk

Japanese Sweet Potato

• 1 organic Japanese sweet potato
• Preheat oven to 375 degrees
• Wash sweet potato
• Prick skin with fork several times
• Bake on foil-lined baking sheet until fork pierces easily into potato - this really depends on size... but maybe averages 30-45 minutes?
• I LOVE these - without anything on them. Baked. Eaten. Yum.

Foodie Friday: Stop...It's Spinach Time!

Here are a few things that popped up in the kitchen this week:

• Honey Whole Wheat Bread
• I'm on a roll with homemade bread! This recipe is seriously simple and has produced two great loaves of bread so far. It also doesn't hurt when one of your precious children says "You're the best mommy because you make our bread.". Sigh...
• Banana Ice Cream:
• 2 organic frozen bananas
• Scoop of organic, unsweetened cocoa powder
• Scoop of organic peanut butter
• Blend all until creamy and delicious

• Quinoa Muffins (courtesy of Martha Stewart)
• 2 C organic quinoa, cooked (I rinsed 1 C of quinoa, toasted it in a dry pan, added 2 C of water, and it cooked up to about 3 cups)
• 2 C organic whole wheat pastry flour
• 3/4 C organic coconut sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 C organic raisins
• 1/4 C organic coconut oil
• 3/4 C local 2% milk
• 1 large local organic egg
• 1 tsp vanilla
• Combine flour, sugar, baking powder, salt; add cooked quinoa and raisins
• In separate bowl, combine melted coconut oil, milk, egg, vanilla
• Mix all together
• Bake in greased muffin tin (I greased mine with coconut oil) at 350 degrees for approximately 25 minutes

• Spinach Salad
• The recipe is not the important part here nor is the appearance of spinach in our weekly diet - the girls have been packed full of spinach since they were tiny, sometimes in soups or enchiladas... most often in smoothies... But this week the girls each ate an entire (child's size) spinach salad for lunch. And I'm so stinkin' proud! They were proud of themselves, as well - as soon as John got home that day, when he asked how their day had been, the first thing mentioned was "We ate salad for lunch!". A few weeks ago, I started thinking about how few times I've offered or required the girls to eat/taste raw, leafy greens. They consume so much of it in other forms that the act of eating a piece of lettuce just hasn't been a must. I decided it was time to change that. So, I've been eating a lot more salads. Each time I fixed one, I offered a bite - just one bite. They saw me eating salads more, which is so important. When adding spinach to smoothies, I offered a leaf - just one leaf. And we've been doing this for several weeks. The taste, the texture, the experience - just like that it became familiar. They picked out tomatoes, shredded carrots, raspberries, and blueberries to dress their salad; I whipped up a little homemade dressing. It was delicious... and so exciting! When it comes to feeding my children, my job is never done. I love the challenge; I love the reward!

Foodie Friday: Carb loading

I've spent a lot of time in the kitchen this week. Last week. Every week. :) Food is so good. Taking time out of life to think about the food we eat, to plan our meals, to add to or take away from our diet as needed or wanted - it is all so important. I learned this week about the farms at two of our local dairies - about their cows, their pastures and feed. It is information that I find interesting and valuable as I make weekly decision about whether to buy this one or that one. 

This week, as I was preparing to do my second 3-day fruit/veggie only cleanse, I became engrossed with grains. Bad timing, but there's always next week for the cleanse because homemade bread and another batch of granola rule. I'm fascinated by food philosophies (vegetarian versus paleo versus vegan versus THE WORLD!!!!) and, as with most aspects in life, there are little bits and pieces from each one that I latch onto. I love the variety it gives to our diet but also the flexibility - the possibilities are endless...

Honey Whole Wheat Bread
courtesy of Versatile Vegetarian Kitchen

• 1 1/4 C warm water
• 2 tsp active dry yeast (I used one whole individual packet)
• 2 1/2 T local honey
• 2 1/2 T olive oil
• 1 1/2 tsp kosher salt
• 2 C organic whole wheat pastry flour
• 1 3/4 C organic whole wheat flour
• 2 1/2 T vital wheat gluten
• Combine water and yeast in bowl of stand mixer fitted with dough hook; let sit for 5 minutes; add honey; let sit for another 5 minutes
• Add olive oil and salt
• Turn mixer on and slower add flour and vital wheat gluten
• Mix for 5-10 minutes until dough comes together (can add water one teaspoon at a time if dough seems dry)
• Let dough rise in an oiled bowl, covered, in a warm place until doubles in size (1- 1 1/2 hours). I usually turn my oven on until it warms to 100 degrees, then shut it off and let dough rise there
• Punch dough down, form loaf, and place in an oiled 9x5 bread pan; let rise, covered with oiled foil or saran wrap, until dough is just above the edge of the pan
• Bake at 375 degrees for 20 minutes; turn oven down to 325 degrees and bake for 15 minutes more

GREAT Granola
courtesy of 100 Days of Real Food

• 3 1/2 C organic rolled oats
• 1 C organic sliced raw almonds
• 1 C organic pecans
• 1 C organic unsweetened coconut flakes
• 1/2 C organic raw sunflower seeds
• 1/2 C organic raw pumpkin seeds
• 2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp grated nutmeg
• 6 T unsalted organic butter
• 1/2 C local honey
• 2 tsp vanilla
• 1/2 tsp kosher salt
• Mix oats, nuts, seeds, coconut, cinnamon, ginger, and nutmet
• Combine butter and honey on stove until melted and combined; add salt and vanilla
• Mix wet into dry until well coated
• Spread in an even layer on parchment-lined baking sheet
• Bake at 250 degrees for 1 hour and 15 minutes
• This is seriously AWESOME granola!!!!

Foodie Friday

We've had some mighty fine eats around here this week - enjoy some bits and pieces from our menu:

Whole Wheat Blueberry Scones
adapted from Top With Cinnamon

1/4 C local butter
1 1/4 C organic whole wheat pastry flour
1 1/2 tsp aluminum-free baking powder
1/2 tsp cinnamon
2 T organic coconut sugar (pressed through a mesh strainer for a finer texture)
1/2 C organic frozen blueberries
1 organic egg
1/4 C organic buttermilk
1 tsp vanilla

• Combine flour, baking powder, cinnamon, sugar
• Use a pastry cutter to cut in butter until crumbly texture
• Mix egg, buttermilk, vanilla
• Add wet to dry
• Add blueberries
• On a lightly floured surface, form dough into large, flattish circle; cut into 8 triangles; brush with buttermilk and top with cinnamon/sugar
• Bake at 350 degrees for 20 minutes, or so

Green smoothie

Frozen organic banana

Frozen mango

Organic pear juice

Splash of organic 2% milk

Fresh organic baby spinach

Organic whole milk yogurt

Whole Wheat Naan Bread

I originally posted this recipe here, and the only change I made this time was to use 2 T of local honey instead of sugar. Still a great recipe for pita-like bread. We had it for dinner, topped with grilled local chicken, organic veggies, and a homemade buttermilk dressing (John added sriracha). The girls had more naan this morning - I warmed it at 350 degrees in the toaster oven for a few minutes and topped it with local butter and coconut sugar/cinnamon. The girls had fun with their blueberries after eating the toppings off at dinner last night...

Homemade buttermilk dressing

Organic buttermilk

Organic sour cream (Wallaby brand is our FAVE)

Organic lemon juice

Paprika

Kosher salt

Dried dill

Organic garlic powder

Organic onion powder

For a snack, the girls had organic cucumbers topped with dressing and, per their request, blueberries. They thought it looked like eyeballs. Yup, sure did. 

Egg-n-Kale

In a fry pan, heat some olive oil and red pepper flakes. Add chopped organic kale; cover and saute until kale wilts and is tender. Remove from pan; drizzle with lemon juice. In same pan, fry local egg. Salt and pepper. Eat.