Summer Salad // Four Ways

I found a new favorite lunch staple this summer:

{Please excuse the lighting in this photo - my kitchen is not the best photography studio... ;-) }

This simple salad is crisp, cool and refreshing - perfect for summer! It is easy to make, healthy, yummy and can be tweaked to create a variety of meals. I counted four ways that I like to eat it, but maybe you'll find more!

Summer Bean Salad 
Chickpeas
Black Beans
Tomato
Cucumber
Red Onions
Olive Oil
Red Wine Vinegar
Oregano
Salt & Pepper

1. Cook and chill your chickpeas and black beans. (I like to cook these in bulk using my crockpot. Then I freeze them in ziploc bags and thaw whatever I need for my recipes throughout the month.)
2. Chop tomatoes, cucumber and red onions. (Sometimes I leave the onion out, and it is still tasty!)
3. Combine everything in a bowl.
4. Drizzle with olive oil, vinegar and sprinkle in your herbs.
5. There are no measurements on purpose -- do everything based on your taste! However, for small portions you may only need a couple of teaspoons of the oil & vinegar. Larger portions may require a couple tablespoons. Start with a little and add more if needed.

Four ways to enjoy...

Simple Bean
Eat it as it is! If I keep it simple, I usually enjoy it as a side dish to a burger or grilled meat. It is also filling enough to make a meal out of it.

Bed of Greens
Keep it simple on a bed of greens. This adds more vitamins, more flavor and texture. And with the oil & vinegar already on the beans, you have a tasty green salad without nasty bottled dressings.

Southwest Chicken
Sometimes I like to add some corn, saute chicken with cayenne pepper and set it all on some greens for a southwest kick. Tortilla chips and sour cream will also join the party on occasion.

Greek Pita
This is probably my favorite way to enjoy the salad. I add some feta cheese (if I have it), scoop some salad into a pita pocket, add a few greens, top with Greek yogurt -- YUM!!

How would you serve this summer salad?

New Favorite Recipe // Cheeseburger Rice Casserole

I know, it's been awhile. But I haven't gone anywhere! Just busy with new schedules, date nights, hanging out with friends and feeding them... So I have to share with you my new favorite comfort food. It’s nothing fancy, just really yummy. And it is one that you can easily modify with healthier ingredients. I forgot to take pictures before eating it all. So just trust me…it’s delicious!

Cheeseburger Rice Casserole

*Health Tip: As it is, this recipe is not unhealthy – but you can make it even more nutritious with some slight changes. I listed some suggestions beside each ingredient. Serve with some green veggies and/or salad, and you have a well-balanced meal!

2 lb ground beef {grass-fed beef}

1 cup uncooked rice {brown rice}

½ onion diced

1 small can (8oz) of tomato sauce {try Muir Glen organic or chop up fresh tomato instead}

1 cup sour cream {real sour cream w/o additives – or go organic}

2 cups shredded cheddar cheese {shred your own to avoid cellulose additives and/or try organic}

½ cup chicken broth {make your own stock from all natural chicken or buy organic}

2 tsp garlic powder

salt, pepper, oregano

1. Get your rice cooking in a pot. Usually the rice to water ratio is 1:2 but my rice tends to need a little more water...
2. Brown the beef in a skillet.
3. Preheat your oven to 350 degrees.
4. While rice and beef are cooking, mix all other ingredients in a large bowl. Save some of the cheese to sprinkle on top before baking.
5. Add beef & rice and mix.
6. Pour into a 9x13 baking dish.
7. Sprinkle remaining cheese on top.
8. Bake at 350 for 30-45 minutes. Or freeze and bake later!

Delicious... right? :-)

Still Decorating // Family Recipe Cards

It's taken me a while to put this together, but it was worth it. After seeing the idea on Pinterest, I decided I wanted to display some old handwritten family recipes in my dining room. My family searched our through cookbooks for family recipe cards and we found a few that I thought would be perfect in frames.

Honestly, I will probably never make these recipes! But each of them have a story. I also love the handwriting - just a small but personal touch that represents various family members. As a whole, my new recipe wall reminds me of my heritage: a long line of hardworking individuals who devoted themselves to caring for and celebrating their families (often using food!).

A view straight on: Four hand-written recipes, old wooden spoons (from my maternal Grandma) in a mason jar, and an awesome metal floral-cut-out wall hanging that I found in a yard sale.

A glimpse of my paternal Grandma's "Pink Stuff" (cranberry mousse) recipe, which the family usually has every Thanksgiving. Also pictured is my maternal Great Grandma's chicken & rice recipe.

This is a fruit cake recipe that belonged to my Great Grandma, but was written by my Uncle when he was a young boy. The spelling errors are precious. And I especially love the sentiment at the end: "Good Luck!"

The corner of my dining area, now complete! :)

Six Homemade Gifts // Gift Three: Balsamic Strawberry Jam

Today I want to share with you another gift I made for my family this Christmas: Balsamic Strawberry Jam. It is delicious! Strawberry and balsamic vinegar complement each other so well, drawing out the rich flavors inherent in one another. Reducing the balsamic adds a new level of sweet tang to the jam. Check out the recipe:

Balsamic Strawberry Jam

Supplies:

6-9 half-pint freezer safe canning jars with lids and bands
tongs

ladle
potato masher or hand operated food chopper
funnel
large pot
Sterilize all equipment prior to use; you can do this in a dishwasher or in a pot of boiling water for 20 minutes.

 

Ingredients:
4 cups crushed strawberries
1/2 cup white grape juice
1 cup balsamic vinegar
1 1/4 cup raw honey
3 Tbsp no sugar pectin

Directions:
1. Mash/crush strawberries by hand. Do not use a food processor because it will change the consistency of the jam.
2. Cook balsamic vinegar in a small saucepan on medium heat until reduced to 3/4 cup.
3. Have your sterilized jars ready by the stove. Keep the lids in a small pot of simmering water.
4. Pour white grape juice and pectin into pot, and bring to a boil on the stove top, stirring frequently.
5. Once the mixture is boiling, stir constantly for one minute.
6. Then gently stir in the mashed berries, honey, and balsamic. Bring to a boil. Stir for one minute while boiling, then remove from heat.
7. Ladle jam into the jars through the funnel, leaving at least 1/2 inch head room at the top of the jar.
8. Use the tongs to remove the lids from the pan of simmering water and place on top of the jars. Screw the rings on until they are just finger tight.
9. At this point you have two options: Wait for the lids to "pop", then refrigerate or freeze. OR you can place them in a boiling water bath for 10 minutes to make them shelf-stable. Here is a good how-to for water bath canning.

Enjoy your delicious, gourmet jam!

Six Homemade Gifts // Gift One: Lotion

I'm excited to finally share with you my projects from this last month! Of course, I couldn't reveal surprises before Christmas, but here they are...

I made gift baskets for my family members with six different homemade goods:

Lotion
Rice Bags
Soy Candles
Strawberry Balsamic Jam
Sugar Scrub
Vanilla Extract

It was so much fun to personalize the gifts and make things that I love and I know are good for you! I have a hard time giving people things with sketchy ingredients. So I enjoyed learning how to make some everyday items in my own kitchen for those I love.



Over the next couple weeks I'll explain how I made each of them. Today we will start with...
  
Homemade Lotion
I've posted about lotion before, but I modified the recipe a bit this time around. This version is creamier and full of rich moisturizers. The recipe is more about proportions than actual measurements. If you want to just try a small amount, make "one part" equal to 1/8 - 1/4 cup.

Homemade Lotion Recipe
One part Beeswax
One part Shea Butter
One part Coconut Oil
Two-Three parts Almond Oil & Jojoba Oil
(I used mostly Almond with a few squirts of Jojoba. You can use Safflower, Sunflower....any oil you choose.) 

1. Start by melting the beeswax in a double boiler. I usually rig my large glass measuring cup in a pot of water.
2. Add shea butter and coconut oil. Stir frequently to incorporate everything.
3. Add the remaining oils. Mix thoroughly and keep it on the heat for a couple more minutes.
4. Remove liquid from heat. Add essential oil at this time if you want a scent. Be sure to mix it in well!
5. Pour liquid into a container. I use little glass containers with air tight lids or mason jars.
6. As the liquid cools, it will thicken. Stir frequently to keep it creamy. You can stick it in the fridge to speed up the process.
7. You are done! Keep in mind the lotion will be thicker when it's cool and creamier when it's warm. Either way, it melts easily on skin and feels GREAT!

(DP)

Recipes // Koupepia (stuffed grape leaves)

I absolutely love Cypriot and Greek food! Our family has been long-time friends with the Panayiotous, a beautiful part-Cypriot family that we have adopted as an extension to our own family. Every time I go to their house there is an endless supply of joy, love, laughter…and really good food!

This is one of their recipes I learned to make long ago. It’s a traditional Cypriot recipe that really can be a meal in one. The leaves are stuffed with meat and rice with savory seasoning and lemon sauce. 

I recently made a batch for a potluck at church and many people liked them – but thankfully there was enough left over for me enjoy during lunch for the next few days. ;-) I usually pair them with some fruit for a quick and healthy lunch.

Ingredients

60-70 fresh or tinned vine leaves

2 Tbsp. finely chopped parsley

2 Tbsp. finely chopped onions

1 Tbsp. finely chopped mint or 1/2 Tbsp. dry mint

1 cup ripe tomato, finely chopped

1 kilo ground meat (I think that's roughly 2lbs -- traditionally made with a pork & veal mix, but I use beef)

1/2 cup rice

white of 2 eggs

salt

pepper

juice of 1 lemon

meat broth or water as desired

For the sauce:

2 Tbsp. flour

2 Tbsp. butter

2 egg yolks

2 cups hot meat broth

juice of 2 lemons

Directions

1. Wash the vine leaves and put them into boiling salted water for 3-4 minutes so they become soft. Then dip them in cold water and set aside.

2. Put the ground meat, chopped onions, tomato, mint, parsley, salt, pepper and the egg whites into a bowl.

3. Wash the rice and put it into lukewarm water for approximately 5 minutes. Drain the rice and mix well with the lemon juice. Add the rice to the meat mixture and knead well. (Yes, both rice and meat are uncooked at this point).

4. Open the vine leaves one by one and put about 1 Tbsp of the meat mixture near the edge of the leaf (the actual amount will vary depending on the size of the leaf). Wrap it well starting with the part where the mixture is and rolling the leaf as you roll coins, remembering to fold the ends so the mixture does not fall out. 

Getting ready to roll the leaf.

5. Put the stuffed vine leaves in rows in a pan. Cover with a heavy soup plate and add enough broth or water just to cover them. Simmer for 40 minutes.

Rolled up in the pan before covering with broth.

6. Now prepare the sauce. Beat the egg yolks with the lemon juice. In a small saucepan, melt the butter and gradually add the flour stirring at the same time until it becomes a thick cream. Remove the saucepan from the heat, add the meat broth and stir until mixture is a smooth, thin sauce. Pour the sauce into the egg mixture, stir and heat for another 3 minutes. When koupepia are cooked, pour the sauce over them and serve hot.

Prep time: 45 min             Total time: 1.5 hr              Makes: 60-70 pieces

Photo Friday // July Celebration #5 // Family & Food

Earlier this week I got to spend a day with some family after they returned from vacation. My uncle and grandma were staying with my parents for a couple days and so it was a great opportunity to visit with them. 

Since my family was out of town on my birthday, they asked me what I wanted to do for a birthday dinner. My uncle is a bit of a foodie and he always has the most delicious recipes to share. So I requested we prepare a new recipe together…something light, fresh and summery.

My uncle had the perfect meal in mind:

Garlic Lime Chicken Fajitas

Corn, Tomato and Avocado Salad

Fruit Salad with Limoncello over Pound Cake (for dessert)

Together we shopped, chopped and cooked…then we all enjoyed a refreshing, (mostly) healthy, summer meal! 

I loved one-on-one time I got with my family members. It is not something I get to enjoy often so I savor the blessed moments. And of course I always try to document the memories so they linger a little longer.

(I included the recipes at the end of the post in case you want to try something new this summer!)

 

Mom, Dad & me

With Gma & Uncle Gary

Lovely cards and gifts

 

Uncle Gary preparing the salad

Love those bright, fresh colors!

Mixing the corn salad.

Cilantro dressing for the salad.

Cooking the chicken mixture.

Look at that colorful plate (it was delicious!)

Fruit with limoncello (I had some for breakfast the next day too!)

Click here for the Corn, Tomato and Avocado Salad Recipe.

Click here for the Fruit Salad with Limoncello Recipe.

Garlic Lime Chicken Fajitas

(McCormick & Co. Recipe)

Prep Time: 15 minutes

Marinate: 30+ minutes

Cook Time: 10 minutes

Serves: 8

Ingredients

1 tsp minced garlic

1 tsp minced onions

¾ tsp ground cumin

¾ tsp oregano leaves

½ tsp cilantro leaves

½ tsp coarse ground black pepper

½ tsp salt

¼ cup lime juice

¼ cup orange juice

2 Tbsp olive oil

1 ½ lbs boneless skinless chicken breast, cut into thin strips

1 medium green or red bell pepper, cut into thin strips (we used green, red & yellow)

1 medium onion, thinly sliced

8 tortillas (8-inch)

Directions

1. Mix juices, oil, and all spices in small bowl. Reserve ¼ cup of the marinade. Place chicken in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

3. Spoon chicken mixture into warmed tortillas. Serve with assorted toppings (sour cream, guacamole, etc) if desired.

Recipe // Homemade Vanilla Extract

I love recipes that are easy and cheaper than store-bought. Vanilla extract is one of those recipes!

What You Need:
1 bottle of 750ml Vodka (or any liquor 80+ proof)
12 vanilla beans
cutting board
sharp knife

Instructions:
1) Slice each vanilla bean lengthwise along the entire side of the bean.

You want to be able to see the gooey pods inside.

 
2) Insert the beans into the vodka bottle. You may need to pour a little bit out to make room for the beans.

3) Seal the bottle and shake it up.

The beginning of something great...

4) Store the bottle in a cool, dark place and shake it once a week.

5) Your vanilla may be ready to use after one month, but it is best after 2 or 3 months. You can store it indefinitely, adding more vodka to the beans when the liquid gets low (they will keep flavoring it for a long time).

What it looks like two months later.

Cost Savings:
I was able to buy 16 vanilla beans online for less than $11 (but if you buy a larger amount, they are cheaper than that). And I got the vodka at a friendly neighborhood liquor store next to Publix for $16. Not sure if that is the best price - I don't really shop around for vodka. ;) But doing the math, I still saved money:

A 750ml bottle of vodka will yield about 25 ounces of extract. Which means my pure vanilla is $1 per ounce. BUT if I keep adding vodka to the beans, I will get a lot more out of it and the cost per ounce will decrease.

I might have seen imitation vanilla on sale for $1 per ounce but the real stuff is at least $2-$5 depending on the sales/coupons you come across.

Plus it is a lot more fun to do it yourself. Give it a try!

Recipe // Baked Oatmeal Cups

I did another batch of freezer cooking the other day and added this recipe to the mix. Did I tell you we have a huge chest freezer now? I'm so excited about things I can make and stock in it (including the beef coming later this month!).

Anyways, these oatmeal cups are perfect on-the-go breakfasts or snacks. And you can customize them to your level of healthiness or taste. They are loaded with fiber and protein, low in calories, and you can add any topping you want!

Check out the full recipe at Sugar Free Mom. I followed it exactly except I used honey for my sweetener. And I ended up with 24 full-sized "muffins" as well as a bunch of mini-cups.

Once they all finished baking, I cooled them and wrapped the large ones individually in plastic wrap. Then I sealed them up in freezer storage bags and tossed them in the freezer. In the morning I simply grab one and let it thaw as I get ready and drive to work. You can also stick it in the microwave for 30 seconds to warm it up. 

Enjoy!

Recipes // No-Sugar Banana Bread

This is another winning recipe I found while cruising Pinterest. It comes from the blog 8 Weeks to a Better You Recipes (be sure to click the link to check it out!).  

This is such a healthy version of Banana Bread – and so tasty. There is applesauce to the bread is very moist and cake-like. I loved eating it cold, warm, with butter and without. The perfect breakfast or snack.

Enjoy!

No-Sugar Banana Bread

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

* I added some chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

4. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. 

Freezer Meals Tip // DIY Vacuum Seal

One thing that makes people nervous about preparing their own freezer meals is being able to seal the containers to protect the food from freezer burn. At least, this was always something that kept me from utilizing my freezer more.

Of course you can purchase vacuum sealer systems and special bags that create an air-tight environment for your food. But I’m cheap – how about you?

So I have discovered a good-enough-for-me approach to sealing up all those meals I spent so many hours preparing. Here is my supply list:

• Air-tight Freezer-Safe and Microwavable Containers
• Freezer Bags
• Plastic Wrap
• A Straw

(Note: If you are not a fan of plastic-on-food, use glass containers and parchment paper instead of plastic wrap. I have not used parchment paper for freezing, but read of others who do. The freezer bags will not touch your food.)

What we are working against when freezing food is both air and moisture.  (Get ready for a very basic semi-scientific explanation). Moisture escapes from food when it comes into contact with dry freezing air resulting in freezer burn. This is a result of poor packaging that allows too much air to touch the food. 

Our goal is to wrap the food as tightly as possible to prevent freezer air from sucking out all the moisture.

Step One:

Put food into a freezer-safe container that will seal tightly. I use Rubbermaid containers that are safe for freezer and microwave. They seal up great.

Step Two:

If food is still warm, let it cool to room temperature before sealing and freezing. This will reduce the amount of moisture lost during the freezing process, keeping those ice crystals at bay.

Step Three:

Cover the food with plastic wrap (or parchment paper). I like to press the wrap onto the food and tuck it around the sides of the container. I also leave some length on sides to be folded over the edge of the container. This creates a close protective barrier from air that might be trapped in the container once it is sealed.

Wrap is tightly covering the food with a little draped over the sides for sealing.

Step Four:

Seal the container by tightly closing the lid. Try to expel as much air as possible and trap the plastic wrap under the lip of the lid to create a seal.

Step Five:

Place container inside a large freezer bag. Seal the bag leaving about a half-inch opening. Push out as much air as possible.

Step Six:

My favorite part: Insert straw into opening and suck out the rest of the air – this is DIY vacuum sealing!

The STRAW!

Keep air in by pressing on straw between breaths.

You are done! Put your meal in the freezer and leave your freezer-burn worries behind.

Tightly sealed!

I will also use the straw trick when freezing fruits and veggies in plastic bags. It is fun to watch the bag close in on the strawberries as I am drawing the air out. It is quick, easy and FREE….aside from the cost of the straw. 

Hope this helps your freezing efforts. Love your freezer food!

Whole Foods Challenge // Recipe: Corn & Bean Salad

This probably shouldn’t count as a recipe because it is so easy. But it was really good so I wanted to share with you!

Corn & Bean Salad

Spinach

Salad Greens

Corn (cooked fresh from the cob)

Black Beans

Tomato

Avocado

Dressing*

Balsamic Vinegar

Olive Oil

Lemon Juice

This salad can include all cold ingredients or warm. You can also add some chicken or steak of you want some meat. I ate it all vegetarian with fresh, chilled veggies. 

*The best part was the dressing. My guess is I used about 1 TBSP of Balsamic Vinegar, 1 TBSP Olive Oil and 1 tsp of Lemon Juice – but I think you should make it to taste based on whether you like more lemon or balsamic flavoring.

This salad was crisp, juicy and a little bit tangy from the dressing. It was quite filling too! 

Enjoy!