tag:blogger.com,1999:blog-84414299579230518402024-03-04T21:04:27.697-08:00Guerilla GourmetKristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-8441429957923051840.post-82733472366318301932013-04-29T14:50:00.003-07:002013-04-29T14:50:47.094-07:00No time!? No more excuses!Have you heard it? The age old, if only I had more time...then I could eat healthy.... <br />
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I hear it quite a bit, it's a very common excuse and, tough love coming, it's a load of bull. I am a married, self employed mother of two who volunteers way too much at her son's school and if I can manage to get real food into me and my family three times a day, with minimal dining out, so....can....you! Let me also stipulate I do 100% of the cooking, even when my <a href="http://kristacooks.blogspot.com/2013/04/teach-man-to-fish.html">little dude</a> wants to help, I'm still there monitoring the action and providing guidance. I spend a lot of time planning, shopping, prepping, cooking and cleaning up but I can-and have-gotten good, real food, nutritious meals on the table in under 15 minutes.<br />
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Let me ask you, is your health worth 15 minutes? The answer should be a resounding yes! Yet the no time refrain plays out over and over again in houses all over America. No time for a real breakfast, just pop in some toaster waffles! No time to make a healthy lunch, run through the drive thru! No time to make dinner? Yep, pizza delivery is on speed dial. Let's face it, our society is not set up to help you achieve optimal health and wellness! You have to be willing to fight for it and you must prioritize your health above convenience. Is your health worth 15 minutes? <br />
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Wonder what a 15 minute breakfast looks like?<br />
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Inside of 15 minutes, with a little foresight and preplanning, I sat down to scrambled eggs with sautéed mushrooms and greens with sliced salami. And it...was...good! It was filling, it was satisfying and I was not hungry until I sat down to eat lunch at 1:00. <br />
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Here's the breakdown with approximate times:<br />
Minute 1: warm pan with coconut oil, slice mushrooms, get pre chopped kale (thank you Trader Joe's) and previously separated Brussels sprout leaves out of the fridge.<br />
Minute 3: add veggies to the pan, cover, and sauté until soft, sprinkle with sea salt or seasoning of your choice when warm, transfer to plate and return the pan to the stove when done.<br />
Minute 10: crack eggs into the pan and scramble, slice salami<br />
Plate it all, sit down and enjoy breakfast with your family. <br />
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You can do this! <br />
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A good meal of high quality protein and abundant vegetables with quality fats does not have to take you forever to prepare. Yes, a quick search for Paleo fare on the internet can pull up countless gourmet, beautiful,<em> high maintenance</em> dishes and if you have the time to invest in getting one of those culinary experiences on to your plate and in your belly go for it! But the reality is we all lead busy lives, but being busy does not have to mean not eating well.<br />
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What's your favorite go to meal that can be prepared in less than 15 minutes? Have you found ways to cut corners and save yourself time in the kitchen without sacrificing great health or are you a slave to the stove? A little planning and a lot of prep go a long way to getting you in and out of the kitchen and on with the business of life!<br />
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Happy eating to all and to all a good life!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-13108457049449256412013-04-26T06:58:00.000-07:002013-04-26T06:58:20.465-07:00Steak frittatta<div class="separator" style="clear: both; text-align: center;">
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Steak and shredded vegetable frittata</div>
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Frittatas are an easy way to get rid of whatever veggies are languishing in your fridge at the time and stretch an otherwise too small portion of protein to feed three for dinner and have leftovers for lunches the next day. <br />
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1 tsp coconut oil<br />
1 lb beef steak, diced<br />
1 sweet potato, peeled and blitzed in the food processor<br />
1 bag frozen broccoli, blitzed in the food processor<br />
1 tsp minced garlic<br />
1 tablespoon coconut aminos<br />
8 eggs<br />
2 tablespoons coconut flour<br />
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Pre heat oven to 350F.<br />
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Melt oil in oven safe pan and cook steak until done, adding garlic and aminos to the pan. Add the sweet potato and broccoli and stir well. Whisk the eggs and flour together and pour into the pan, give it a shake to distribute the egg-y goodness. Pop it all in the oven for 25-30 minutes until done, in the last few minutes switch the oven to broil and toast the top. Serve topped with avocado and salad on the side.<br />
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Happy eating to all and to all a good life!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-22468980615141466352013-04-25T14:57:00.000-07:002013-04-25T14:57:07.679-07:00Teach a man to fish<div style="clear: both; text-align: center;">
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What's the old saying? Give a man a fish or teach him to fish right? So true in so many ways! That same belief can be applied to children and the fine art of feeding themselves. My son is on the verge of turning nine and has always enjoyed being in the kitchen with me. He's my baking helper, veggie peeler and professional egg cracker! Lately he's asked to take it up a notch and learn to prepare some meals. I love that he's interested in learning how to cook, I think it's a skill that is sadly neglected in our fast paced, convenience driven, rush-rush society. To me, preparing food is about so much more than getting calories from one place (the food) to another (your body!). I've often said: If I feed you, I love you! If I love you, I feed you! It is my kitchen mantra. Getting good quality, nutritious, nourishing food into my family is an act of love and one that, for the most part, I enjoy doing! I'm grateful now to have the opportunity to raise the next generation of Rodriguez chefs and have enjoyed watching my son man the stove. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4dd0gi5nrBCpgCWByJe8Nch_d0h1U9dJH45MHtEHqLSCV6pvXDIFiAHLC2RaJqAdIVflSj57NtYvgBAQoWyolIvuO2kXIGaqVYVMki25bv6Kwh_cBLAlYORQ9Z6PfR50qn3PuNNvPEIW/s1600/541825_10151340262912167_615980404_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4dd0gi5nrBCpgCWByJe8Nch_d0h1U9dJH45MHtEHqLSCV6pvXDIFiAHLC2RaJqAdIVflSj57NtYvgBAQoWyolIvuO2kXIGaqVYVMki25bv6Kwh_cBLAlYORQ9Z6PfR50qn3PuNNvPEIW/s320/541825_10151340262912167_615980404_n.jpg" width="240" /></a>His first adventure in cooking was to cook the burger sliders. I formed them-frankly I'm not ready to have him pawing raw meat-but he took care of the rest, including a liberal seasoning of cayenne pepper! He was so proud of his contribution to our dinner table that night, I loved seeing the sense of accomplishment he had in putting food on our plates and his joy in watching us enjoy that food. Man, he gave his Dad an earful that night when he started putting salsa on his meat without even tasting it! He was proud of those burgers and didn't want anyone to mess them up! I was about his age when my dad taught me to fry eggs-in a whole lot of butter (who am I kidding, probably margarine!) And then again a year or so later when I mastered the fine art of making boxed mac & cheese. That's pretty much where I stopped until high school when I decided to try roasting a turkey-it was good, the kitchen was a disaster! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKAZSTYlNBTSQAxQQYtg_G7v-WUd3S-EJ2ook8eu1EOWu412vLTNwomibpKV-OSgj9dm69jomX5jIay5HGYJyR3KpognBW3-qQBcX7g8WuaCieQWkusdPwczmMjxnZKdtNAE-DHblt-XJ/s1600/2499_10151340829867167_2041902573_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKAZSTYlNBTSQAxQQYtg_G7v-WUd3S-EJ2ook8eu1EOWu412vLTNwomibpKV-OSgj9dm69jomX5jIay5HGYJyR3KpognBW3-qQBcX7g8WuaCieQWkusdPwczmMjxnZKdtNAE-DHblt-XJ/s320/2499_10151340829867167_2041902573_n.jpg" width="240" /></a>The next morning he was determined to get up extra early and help me make breakfast. We're a hot breakfast every morning kind of family and we go through a lot of eggs. I really wish I had the space, and patience, for backyard chickens. It would save me a ton of cash! Alas, my backyard is woefully small and I doubt my neighbors would appreciate hearing the cluck, cluck, cluck of a backyard flock. Paulo received his first lesson in cracking, whisking and cooking scrambled eggs on a large scale and did a great job! They were perfectly cooked, extra fluffy, and filled with extra love that morning. Watching my baby cook makes me kind of emotional, I must admit! Sometimes I forget he's not little anymore. He turns 9 on Sunday and the years have flown by. The fact that this will be his final single digit year is kind of messing with my head! </div>
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What about you? Have you brought your young ones into the kitchen with you to share the fine art of feeding themselves? If so, what's their favorite thing to cook? And if not...what's holding you back? Believe me, it's worth the time, the effort and yes, even the extra clean up to get your children interested and involved in cooking. So get in there this weekend and teach your child how to cook something, then come tell me how it went!<br />
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Happy eating to all and to all a good life! </div>
Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-87120703178611413672013-04-12T14:43:00.000-07:002013-04-12T14:43:41.526-07:00Link Love!It's the end of an incredibly busy**read <em>stressful</em>!!** week. Today, instead of sharing something I've whipped up, I'll direct you to some talented blogging cooks so you can check out a few of my favorite new things!<br />
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First up, <strong>bone broth</strong>-two words I never would have put together pre W30. There are a million different ways to make broth, but my favorite has to be the super simple recipe from <a href="http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth">Nom Nom Paleo</a>. Michelle uses a pressure cooker and flavors the broth with apple cider vinegar and <a href="http://redboatfishsauce.com/">Red Boat fish sauce</a> and around an hour later you've got a pot of steaming hot, super nutritious broth that you can drink straight from a mug-it's like a warm hug, on the inside. You can use it as a base for soup, much better than even the organic broths you find in the store. You can splash it on your kale while it steam sautés. I store and freeze mine in mason jars. When my little dude came down with a cold this week it was #1 on my list of things to do Tuesday morning while he sat, sniffling, on the couch! <br />
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Next up, my new obsession, <strong>cauliflower</strong>! I've always liked cauliflower but I must admit I preferred it smothered in "cheese" sauce. Recently I've discovered <a href="http://www.theclothesmakethegirl.com/2011/01/11/cocoa-toasted-cauliflower/">roasted cauliflower</a>, <a href="http://www.theclothesmakethegirl.com/2013/03/30/cauliflower-rice-pilaf/">cauliflower rice</a> and my new personal favorite <a href="http://www.theclothesmakethegirl.com/2012/11/07/mashed-cauliflower/">mashed cauliflower</a>. All three of these recipes link to the amazing Melissa Joulwan's site who is the author of one of my all time favorite cook books: <a href="http://www.theclothesmakethegirl.com/store/well-fed/">Well Fed</a>. I have yet to make a recipe from her book that didn't turn out fantastic!<br />
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Think you're too busy to cook real food? Check out this list of <a href="http://hollywouldifshecould.net/2011/11/a-month-of-paleo-crockpot-recipes/">grain free crock pot meals</a>, there's a whole month to peruse, you're bound to find some inspiration! When you're done there, hop over <a href="http://paleopot.com/">here</a> for more crock pot ideas! Even the busiest among us can serve up real food dinners, whether you're eating for one or feeding a whole family it's worth the time. You are your best investment! Find ways to get real food on the table, you won't regret it!<br />
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Ready for the main course? Check out this <a href="http://www.eatingforidiots.com/homestyle-meatloaf/">recipe</a> for the best....ever...meatloaf! Seriously, <u>the best</u>. <br />
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Finally what's a grain free momma supposed to make for a sweet treat? While there's no shortage of tasty paleoified dessert recipes, I'm a big fan of these simple <a href="http://wellnessmama.com/2233/coconut-flour-biscuits/">coconut flour biscuits</a>. They're not too sweet, mix up super quick and easy with a hand held blender and bake up perfectly moist and delicious! They were the centerpiece of last night's dessert, topped with fresh strawberries and bananas, we never even missed the whipped cream!<br />
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Happy eating to all and to all a good life!<br />
<br />Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-12785727603466768752013-04-06T16:21:00.001-07:002013-04-06T16:21:11.805-07:00Meatballs with extra veggies<div style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpwOhBAw0EZyFzvyBLkYBbFwpxrrus6eQeo7IxIlrJKksaoUbd644ExxVeRZQel0k6DsK2-OWyT99pil2Kn52NBOGlWg_9Rwr1iodI0BTTU4sn0d4QO201Bttk3gjSgnlUeddRf58sO8C/s1600/vegmeatballs_rs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpwOhBAw0EZyFzvyBLkYBbFwpxrrus6eQeo7IxIlrJKksaoUbd644ExxVeRZQel0k6DsK2-OWyT99pil2Kn52NBOGlWg_9Rwr1iodI0BTTU4sn0d4QO201Bttk3gjSgnlUeddRf58sO8C/s320/vegmeatballs_rs.jpg" width="240" /></a><span style="color: #0066cc;"><span style="color: black;">If you're looking for a way to sneak a few extra veggies into your child's tummy this could be your new favorite recipe. My son is 8, he's a fairly adventurous eater, he's especially fond of spicy foods but the only way he'll happily munch on kale is when I make kale chips-I happily munch on those too! Me? I love kale...never in a million years did I think I'd say that! I started to enjoy more variety in my leafy greens when I was drinking green juice or smoothies daily. Winter for me is a natural time to take a break from those tasty beverages and I've been experimenting with other ways to get those important leafy greens in my body. These days I'm happy to eat sautéed kale, instead of blended, with my breakfast! I'm always on the lookout though for ways to up my little dude's veg consumption. He'll eat salad like a champ and loves his steamed broccoli and carrots, but he's been reluctant to come to the green side and embrace kale as wholeheartedly as I have! These little meatballs might change all that!</span></span></div>
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Veggie filled meatballs </div>
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1.5 pounds ground beef</div>
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4-5 large mushrooms</div>
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1/4 red onion</div>
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2 large handfuls baby kale</div>
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1/2 cup parsley</div>
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3 garlic gloves</div>
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Preheat oven to 350 and line a baking sheet with parchment paper.</div>
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In a food processor blitz the mushrooms until they're tiny, but don't go too far or you'll end up with mushroom paste! Pour the mushroom pieces into a large bowl. Repeat with the onion, empty to the bowl. Finally combine the kale, parsley and garlic and process-sort of like making a pesto! Dump that into the bowl and combine with the ground beef. Create small, bite sized, meatballs and bake until done-20 or so minutes. Serve with <a href="http://kristacooks.blogspot.com/2013/04/a-new-chapter-and-salad-dressing-recipe.html">homemade mayo</a> and <a href="http://www.eatingforidiots.com/homestyle-meatloaf/">paleo ketchup</a> for dipping!</div>
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When I tucked my son into bed last night I asked him if he could identify the veggies that were in the meatballs. He took a few stabs at it, because of the green tint he thought broccoli. When I told him it was kale and parsley he declared me a genius! He <em>knows</em> they're good for him but let's face it, kale is an acquired taste!</div>
<br />Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-16868487246573413492013-04-05T11:49:00.000-07:002013-04-05T11:49:00.640-07:00A new chapter and a salad dressing recipeThis past year has been one big experiment to see what my body needs to be well fed, healthy, strong and happy.<br />
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I've run the gambit from vegetarian, dabbled in vegan, to returning to eating meat but keeping my grain heavy diet to learning <em>some</em> about the <a href="http://robbwolf.com/what-is-the-paleo-diet/">Paleo Diet</a> over last summer during a wonderful two months at <a href="http://cfswp.wordpress.com/">Crossfit SW Portland</a> but not being ready to take the full plunge to diving in to what's known as a Whole 30 in January under the guidance of the <a href="http://whole9life.com/">Whole 9 website</a> and a really great book, <u>It Starts With Food.</u><br />
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The Whole 30 (W30) in January was life changing for me. It was during those 30 days of cutting out all grains, legumes, added sugar, dairy and alcohol that I felt the best I ever have. Seriously.. the....best....ever! I went through my 30 days 100% committed to the rules and went through the reintroductions as carefully as I can and discovered what I can, and can't consume. I'm now following a paleo diet as strictly as possible, it is what works best <u>for me</u>. I'll be sharing links, info and recipes that I create-or duplicate-here. I hope you find some things that work well for you and your family. <br />
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Now, on to the recipe! There are countless bottles of mayo on the shelves at your local grocery store. Sadly, even the "healthy" ones can be loaded with chemicals, preservatives and other nasties that I just don't want in my body, or my family. I discovered homemade mayo in January and I haven't looked back since, seriously, it's incredible and it takes only <u>minutes</u> to make.<br />
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This is my favorite <a href="http://www.theclothesmakethegirl.com/2012/08/19/mayo-how-to-video/">recipe</a>. It's super simple, it contains an egg, olive oil, mustard powder, lemon juice and salt, that's <strong><u>it</u></strong>. No binders, fillers, preservatives, nothing artificial and did I mention it takes only minutes to make? You must, must, must make a batch ASAP! <br />
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Once you make a batch of fresh mayo remove all but 1/4 cup or so-really it's whatever is left in the blender that you just can't quite get out by scraping! <br />
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To that lovely leftover creamy goodness add:<br />
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1/2 of an avocado <br />
the juice of one lime <br />
1 splash of white wine vinegar<br />
1/2 cup cilantro<br />
three garlic cloves and a tiny bit more salt and flip the blender back on. <br />
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Voila! Instant creamy avocado salad dressing, perfect for all those spring and summer salads we'll be feasting on as the temps start to rise and the farmers markets overflow with freshly picked produce! I served it on a bed of baby spinach and green leaf lettuce with tomatoes, diced mango and avocado and left over roasted chicken that I removed from the bone and heated on the stove in a little bit of coconut oil. Delicious!<br />
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Happy Eating to all and to all a Good Life! <br />
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Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-42298757456135871222012-05-27T17:44:00.003-07:002012-05-27T17:44:55.205-07:00Fruit and fish salad...or what to eat when you need to empty the fridgeMy family was blessed to visit Oahu last week, including my in laws, we were six strong in Kailua! It was amazing....<br />
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We rented a little house walking distance from the beach, we didn't want to be stuck eating out all the time plus with Paulo's food allergies it just isn't an option! We were lucky enough to find a cute little three bedroom, two bathroom house literally a two minute walk away from the ocean. We spent a lot of time in this water! <br />
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Since we had a well equipped kitchen we ate at home as much as we could. Mostly simple stuff, a lot of fresh fruit and salad and we took advantage of the local Whole Foods to buy some fresh Hawaiian fish. A couple of days into our trip we bought some Marlin steaks. I steamed them up and seasoned with black salt-I'd never seen that before!-and pepper. Very simple and very good. We had some left over that my mother in law shredded up with the intent of making a "tuna" salad. Good intentions aside we just didn't make that happen. So on our last night there we were faced with the task of emptying the fridge as much as we could, we made a gallant effort to eat up the left over goodies and to that end I made this for dinner:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHw-TEjSQmO0UzGLpXxvYckwDM6u_z6UA_GFfAl1KMRPpTXQlIPm9xJ2rNq5yIX_pst7QGRZEMWZl4kvNBuB4a_ZfJL8flnFd0IOjte-5zivdt1W59tS1uXuxD5vAEeiY8ZE4jfmd3QW6/s1600/DSC03952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHw-TEjSQmO0UzGLpXxvYckwDM6u_z6UA_GFfAl1KMRPpTXQlIPm9xJ2rNq5yIX_pst7QGRZEMWZl4kvNBuB4a_ZfJL8flnFd0IOjte-5zivdt1W59tS1uXuxD5vAEeiY8ZE4jfmd3QW6/s320/DSC03952.JPG" width="320" /></a></div>
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In a large bowl combine:<br />
Diced tomato<br />
Peeled and diced mango<br />
Chopped pineapple<br />
Red onion<br />
Minced serrano chile<br />
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Drizzle with balsamic vinegar and season with salt.<br />
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Heat a pan with oil, we had canola on hand, and add the shredded (cooked) fish. Squeeze lemon and season with salt and pepper. Heat through and then add to the fruit, stir well to combine. Serve on a bed of baby spinach with crusty bread and cheap wine!<br />Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-113390812277580502012-05-01T15:00:00.000-07:002012-05-01T15:00:01.896-07:00Juicing for Health<div class="separator" style="clear: both; text-align: center;">
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This juice should come with a caution sticker to warn you that you might question the health and well being of your internal organs if you drink too much...but don't worry-it's the beets!</div>
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I make no secret of my love for my Breville Juicer, it sits in a place of honor on my counter-right next to the best Mother's Day gift EVER a Vitamix (thanks Daddy!). These two appliances get daily work outs, sometimes both of them in the same morning if I'm feel particularly undernourished. I love green juices, so does Paulo, and we drink those regularly and I love to experiment with new juice recipes and create my own concoctions. </div>
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Before I get to the ingredients though I want to encourage anyone that is thinking about juicing to watch <a href="http://fatsickandnearlydead.com/">Fat, Sick and Nearly Dead</a>. It is an amazing documentary about the healing power of good nutrition. While I believe that most people would not need to go to the extreme that Joe had to go to in order to get healthy I think that just about everyone on the planet could use a little, <strong><em>no a lot</em></strong>, more vegetables in their diet and juicing or blending is an easy way to increase your fruit and vegetable intake. My normal morning juice is kale/celery/apple/lemon. It's refreshing, energizing and it tastes great. But when I saw this particular juice on the Fat, Sick and Nearly Dead Facebook page I knew I had to try it.</div>
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So, what goes into this beautiful glass of goodness??</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENICGRqCOtOvKVYYuezYuof3P-Gm9g9L3OEzDoUIVgMWVhhafy8UtgwMgs87BNuizRcqYCh-AWbh7KdgimvKGV92es_Uiqx5GKKpPu3NkiS5OHRd0LoseezZPuKncnh3tpVFGzln1cWwM/s1600/DSC03518_rs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENICGRqCOtOvKVYYuezYuof3P-Gm9g9L3OEzDoUIVgMWVhhafy8UtgwMgs87BNuizRcqYCh-AWbh7KdgimvKGV92es_Uiqx5GKKpPu3NkiS5OHRd0LoseezZPuKncnh3tpVFGzln1cWwM/s320/DSC03518_rs.jpg" width="320" /></a></div>
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1/4 pineapple<br />
1 orange, peel cut off<br />
1 lemon, peel cut off<br />
1-2 beets (depending on size)<br />
4-5 carrots<br />
5 fresh strawberries<br />
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Run the above through the juicer and enjoy! The strawberries were an addition I made, they weren't in the original recipe but I had some extras on hand and they looked so good I had to use them. <br />
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I hear a lot of feedback about how much time juicing takes and yes, I agree, it takes time. But I think the bigger question is how much time does being sick take? Our country loses countless hours of business productivity a year because of an unhealthy work force. We sink thousands of dollars over our lifetime into the "health" care industry (or is it really sickcare?). In the grand scheme of things if you spend a few extra dollars a month and take 15 minutes a day to make a fresh juice and it keeps you healthy isn't that worth it? I think it is and that's why I juice, or blend, nearly every day.<br />
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<br /></div>Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com6tag:blogger.com,1999:blog-8441429957923051840.post-91972318976892015952012-04-24T13:38:00.001-07:002012-04-24T13:38:18.537-07:00Just for gigglesI hosted a 1960's theme fundraising dinner for my son's school last weekend. It was a blast!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZubU4iUxuzxknqAtsYBj1owkYm5zvlpviie3H-VwIBZGCTL80Hhjjp1HlK6iCEZ8WDALlntRCFHGfiRXfA0n-KSwkZGjJc3xRXIySp3-THluMANViS4WT19cb0mXlX2yUGhnw71Z4Xnoa/s1600/MM_krista.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZubU4iUxuzxknqAtsYBj1owkYm5zvlpviie3H-VwIBZGCTL80Hhjjp1HlK6iCEZ8WDALlntRCFHGfiRXfA0n-KSwkZGjJc3xRXIySp3-THluMANViS4WT19cb0mXlX2yUGhnw71Z4Xnoa/s320/MM_krista.jpg" width="240" /></a></div>
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It was complete with vintage dresses, martinis, candy cigarettes and.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OX79CO-y1Kn6j5BvZZvpEMpGbq6UNS0u9xlybjU8rQ0lSotIfCw2S8shsDPUveaZ_LnmCY10FWZI_xUXXsj4u0Z4xpMUWZehp6HT9UDJPU2J8IVAZxWjPonNKhPJA-Mr2HEwXmKLzr1x/s1600/jellomold.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OX79CO-y1Kn6j5BvZZvpEMpGbq6UNS0u9xlybjU8rQ0lSotIfCw2S8shsDPUveaZ_LnmCY10FWZI_xUXXsj4u0Z4xpMUWZehp6HT9UDJPU2J8IVAZxWjPonNKhPJA-Mr2HEwXmKLzr1x/s320/jellomold.jpg" width="320" /></a>Lime green jello mold, baby! I must confess, in all my 37 years I have never actually made a jello mold before. Oh I'm sure I've consumed some jello mold but I've never made one before. I must also confess this will be my last jello mold. Alas, I have lost my taste for sugar and this bad boy was really sweet!<br />
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Still I thought it would be fun to share the recipe, and the sugar rush. And yes, my jello does match my dress and no I didn't mean to do that! I bought the jello with little to no thought to my dress that I'd snagged at an awesome little antique store in Multnomah Village only days before my party. <br />
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So, if you're ever consumed by a burning desire to twist, shout and dance the night away 60's style and need some sugar to keep the party rolling, find yourself a bundt pan (I had to borrow one!) and whip this bad boy up:<br />
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<strong>Jello and Fruit Salad Ring</strong><br />
<span style="font-family: HelveticaNeue-Condensed; font-size: x-small;"><span style="font-family: HelveticaNeue-Condensed; font-size: x-small;">2 cups boiling water </span></span><br />
<span style="font-family: HelveticaNeue-Condensed; font-size: x-small;"><span style="font-family: HelveticaNeue-Condensed; font-size: x-small;">1 large box lime Jell-O</span></span><br />
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1 (8 ounce) package softened cream cheese <br />
1 (15 ounce) can fruit cocktail, drained<br />
1 (4½ ounce) container Cool Whip</span></span><b><span style="font-family: HelveticaNeue-BoldCond; font-size: x-small;"><span style="font-family: HelveticaNeue-BoldCond; font-size: x-small;">DIRECTIONS</span></span></b><br />
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Put Jell-O and soft cream cheese in large bowl. Add ½ cup boiling water and stir until dissolved. Add remaining water and mix well with mixer on low speed. Refrigerate until firm around the edge of the bowl (about 1 hour). Remove from refrigerator and beat with mixer on low speed until lightly mixed. Fold in Cool Whip and drained fruit cocktail. Pour into a non-stick bundt cake pan and let set in refrigerator for several hours or overnight (a non-stick square pan works well, too). Turn out onto a festive plate, slice and serve.</div>
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Recipe courtesty of AMC's Mad Men <a href="http://media.amctv.com/assets/show-mad-men/campaign/s5/party-guide-html/downloads/MadMenDessert.pdf">Party Guide</a></span></span><b><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"></span></span></b><br />
<b><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"></span></span></b><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"><span style="font-family: HelveticaNeue-BoldCond; font-size: medium;"></span></span>Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-31280440470218609382012-04-20T15:25:00.001-07:002012-04-20T15:25:23.814-07:00Hello strangers!My oh my has this been a lengthy hiatus! I haven't dropped off the face of the Earth and I haven't resorted to dining out nightly or ripping open boxes of noodles and cheese. I just haven't felt like blogging. We've been eating, oh yes...we've been eating, but I was content to stay quiet in my little corner of the world and read what other people were eating.<br />
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It's Spring now and like the flowers outside and the leaves on the trees I'm coming out of hibernation. It's been a long, dark, and wet winter! We've been eating a lot of comfort food, rice and beans, lentils, roasted veggies and rich pastas and I am looking forward to the lighter palate of Spring and Summer-and hoping and praying we get a Summer this year, last year was far too chilly for my liking!<br />
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It's been a year of dietary flux in our household too. I've been dipping my toe into the Vegetarian water for quite some time, I will admit I have not been able to commit 100% to it. Sushi is my kryptonite, not that I get a chance to eat it often, but I really love it and I like to keep my options open! I have hardly eaten any meat since the New Year, I still buy and prepare it for the carnivorous husband but it's dramatically reduced-you'd think that would dramatically reduce my grocery bill too but nope, not really-but that's a whole other vent in itself. This week has been my first attempt at a vegan week, I haven't consumed animal products-even honey-since Saturday night. On Saturday I did eat dairy and egg. I actually feel really good. My son, who turns 8 soon, has been dancing around it too, he's had stretches as long as a month where he will not eat meat, then all of a sudden he'll ask for some meat. I try not to make a big deal out of it one way or another-but between you and me I think it bugs the heck out his Dad! I suppose though since neither of us can commit we'd be considered "flexitarian" huh? Kind of a silly way to define someone who just wants to eat what they want to eat to make themselves feel as healthy as possible. I think if someone told me tomorrow, Krista you have to choose; meat eater or vegetarian? I would choose vegetarian, but since that scenario is about as likely to happen as me winning the megamillions (and oh yes I did buy tickets for that!) I don't really have to worry now do I?<br />
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Some of my new favorite things though that I have discovered since I cut out meat are marinated and baked tofu-recipe to be posted later-and lentils and navy bean soup with smoked salt. Actually I think the smoked salt is my favorite new kitchen discovery....well, ever! Paulo gobbles up the soup, asks for more and then asks me to put it in his lunch the next day! We've also been experimenting with juices, I started my week this week on a juice fast, after the initial caffeine withdrawal headache subsided I felt great! I will post some new juicing recipes this weekend. Finally I do have some new gluten free bread recipes to share. So stay tuned for more recipes that I hope you will enjoy as much as we do.Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-41255961465448579582011-08-31T07:18:00.000-07:002011-08-31T07:18:51.274-07:00Poached eggs over vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0umQp1yXOg9pRrNgbtUyvm7pVmCtlbssKAouOjCVuMfHa1BGPD0AQpd_P_P3AYzeQpko0ap6KyHppaWmqS56TGj8r8PhI4HTZ45oLwIW4tGEVNGMoq0xR37CnplqcC_68NszVxmSlnyx/s1600/DSC02471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0umQp1yXOg9pRrNgbtUyvm7pVmCtlbssKAouOjCVuMfHa1BGPD0AQpd_P_P3AYzeQpko0ap6KyHppaWmqS56TGj8r8PhI4HTZ45oLwIW4tGEVNGMoq0xR37CnplqcC_68NszVxmSlnyx/s320/DSC02471.JPG" width="320" xaa="true" /></a></div><br />
My plan was something entirely different when I walked into the kitchen Monday night. I had scheduled for a creamy sundried tomato pasta dish but I had some potatoes and previously cooked broccolli and green beans that needed to be used. As I was boiling the water for the pasta I realized that's way too much carb! So, plan B was born.<br />
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3-4 red or white potatoes<br />
1/2 head steamed broccoli<br />
1/2-1 cup steamed chopped green beans<br />
2 cloves garlic, minced<br />
eggs for poaching<br />
Mozzarella cheese, thinly sliced<br />
olive oil<br />
sea salt<br />
vegetable broth, low sodium<br />
bread crumbs<br />
1 tablespoon butter, melted<br />
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Bring water in a large pan to boil. Heat the olive oil in a oven safe pan. Add the potatoes and saute until crisping. Drizzle in some vegetable broth to soften the spuds and prevent sticking. Add in the broccoli and green beans, saute until the potatoes are done. Sprinkle with the minced garlic, season with salt, mix well. Sprinkle with the bread crumbs and drizzle with the melted butter. Place in the oven under the broiler to brown. <br />
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Poach eggs in the boiling water.<br />
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Serve the vegetables with poached eggs and top with a few slices of cheese.<br />
Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-49145017736989560902011-08-24T16:50:00.000-07:002011-08-24T16:50:36.866-07:00Monthly menu planningI just penciled out my first full month of menus. I've been a menu planner for quite a while, I do agree that it helps keep cost down by reducing quick trips to the store and helps me be more efficient with my kitchen time. But I usually plan week to week. Now though I'm going to jump into monthly menu planning. I printed off a blank September calendar and assigned a theme to each day of the week:<br />
<ul><li>Sunday is a family feast, something that takes a little more time to prepare and can be re purposed for lunches like roasts. </li>
<li>Monday is our dedicated meatless day.</li>
<li>Tuesday is crock pot meals, Paulo has a late soccer practice on Tuesday so this is definitely good for my sanity.</li>
<li>Wednesday is our fiesta theme night</li>
<li>Thursday is left overs, again, soccer practice so I'm trying to make my life easier!</li>
<li>Friday will be a trip to the Orient for Asian style meals</li>
<li>Saturday we're off to experience the wonders of Italian Cuisine</li>
</ul>I have no idea if this will actually work out for me in the long run. I hope it does. I hope it helps me cut down on both time and money-both of which are in short supply-but that remains to be seen. This will be an experiment for me. Part of my motivation for trying this is my nerves over the impending start to school. Don't get me wrong, I love school, so does Paulo but when he goes back to school free time gets more precious and ever more scarce. If I can shave a few minutes off my time in the kitchen we all benefit now won't we?Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-48978665456655007182011-08-04T18:17:00.000-07:002011-08-04T18:17:46.819-07:00Swai-hobo style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrH7honzksk0w69SotKtjm13U20HphtN5yvFZafkN9iVWv4pNW679ZShkvagP7CtWwFcnYwSw_LCDnZvWIwWovHGkrEQrgarOZsBu1eClABe4FQhCMHvAWejEqTDK4SSaWliEUUFGVW1J/s1600/DSC02279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrH7honzksk0w69SotKtjm13U20HphtN5yvFZafkN9iVWv4pNW679ZShkvagP7CtWwFcnYwSw_LCDnZvWIwWovHGkrEQrgarOZsBu1eClABe4FQhCMHvAWejEqTDK4SSaWliEUUFGVW1J/s320/DSC02279.JPG" t$="true" width="320" /></a></div><br />
<div>I learned a few things making this dish last night. </div><ol><li>Tin foil is my friend, it makes for insanely easy clean up.</li>
<li>Do not pile a bunch of vegetables on top of the fish, it impedes the cooking process!</li>
<li>I really like tin foil.</li>
</ol>Take whatever veggies you have, I used the following<br />
One yellow, pre cooked, potato-quartered and thinly sliced. <br />
One zucchini, sliced into rounds<br />
Red onion<br />
Mushrooms<br />
Fresh basil<br />
Garlic powder<br />
Oregano<br />
Salt <br />
Pepper<br />
Olive oil<br />
<br />
Season the vegetables with the herbs and spices, drizzle with olive oil. Lay the vegetables down first in the tin foil square, then plop the fish on top, close up the tin foil into a sack and pop it into an oven until the fish is cooked through. Easy peasy!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-6236212146774373262011-07-30T15:29:00.000-07:002011-07-30T15:29:52.766-07:00Shrimp tacos with grilled pineapple salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFmZZzeA3Ztk2VUcBWTY751KAhynbhFwI-GNUsqMi-vTD84FajN2SfA8_DnPpqthRGi1v6reAzh7YfEN7h5E8wVEfdMhtNK_fCeU9ZycjfyLYp1_YZqTDQOzs4whHK4IPOPFb45NgzPiW/s1600/DSC02274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFmZZzeA3Ztk2VUcBWTY751KAhynbhFwI-GNUsqMi-vTD84FajN2SfA8_DnPpqthRGi1v6reAzh7YfEN7h5E8wVEfdMhtNK_fCeU9ZycjfyLYp1_YZqTDQOzs4whHK4IPOPFb45NgzPiW/s320/DSC02274.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left">I hate to say it out loud for fear of jinxing our good fortune but Summer may have finally arrived...at least for a couple of days. What better way to celebrate than shrimp tacos bursting with spicy tropical salsa?</div><div align="left"><br />
</div><div align="left">1 pound shrimp</div><div align="left">1/3 cup olive oil</div><div align="left">1/3 cup white wine vinegar</div><div align="left">zest and juice of one lime</div><div align="left">cilantro</div><div align="left">1 serrano chile, sliced</div><div align="left"><br />
</div><div align="left">Combine the above in a sealed bag or medium size bowl and marinate at least 30 minutes.</div><div align="left"><br />
</div><div align="left">1 pineapple, cored and quartered</div><div align="left">4 tomatillos, husks removed</div><div align="left">1/2 cup cilantro</div><div align="left">1 serrano chile, sliced</div><div align="left">sea salt to taste</div><div align="left"><br />
</div><div align="left">Into a high powered blender place the tomatillos, cilantro, chile and salt, blend well until smooth and set aside.</div><div align="left"><br />
</div><div align="left">Heat a grill to medium heat, remove the shrimp from the marinade and reserve the liquid. Cook shrimp until done. Grill the pineapple on all sides. Chop pineapple roughly and combine with the blended tomatillo mixture. Mix well, taste and add salt if desired. Bring the reserved marinade to a boil and simmer until thick, if desired. Serve the shrimp tacos on corn tortillas topped with the pineapple salsa and grilled onions, drizzle with the heated marinade for extra spice.</div>Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com2tag:blogger.com,1999:blog-8441429957923051840.post-88996933110493139092011-07-29T08:22:00.000-07:002011-07-29T08:22:23.360-07:00Taco pasta frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FDS3qfjJ8cQaT6_dXuY7ZtLjG5IK70Z_mZKboiXTogcI3hJOJ4lXA0HBNqHN40OJjcXbNXmre0dbrMwBKjuAtC6mY-qogbtOsUocYZR0NdnUOjbAlQWnaVq7XdXZ7MorA4sVQmgfmM-6/s1600/DSC02181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FDS3qfjJ8cQaT6_dXuY7ZtLjG5IK70Z_mZKboiXTogcI3hJOJ4lXA0HBNqHN40OJjcXbNXmre0dbrMwBKjuAtC6mY-qogbtOsUocYZR0NdnUOjbAlQWnaVq7XdXZ7MorA4sVQmgfmM-6/s320/DSC02181.JPG" t$="true" width="320" /></a></div><br />
It was leftover night at Casa de Rodriguez. I had a little of this, beans, and a little of that, cooked pasta, and a dash of some other, veggies, and I thought...frittata. I love the concept of a frittata, you can throw whatever you have on hand into a pan, pour some eggs in there and you end up with a very filling, and cheap, dinner!<br />
<br />
<u>Taco pasta frittata</u><br />
<span style="font-size: xx-small;">A Krista kitchen creation</span><br />
<br />
1 cup cooked beans, drained and rinsed<br />
1 cup cooked pasta, any type<br />
1 zucchini, sliced in half and then into thin moons<br />
1 tablespoon<a href="http://kristacooks.blogspot.com/2010/12/taco-seasoning.html"> taco seasoning</a><br />
6 eggs<br />
diced tomato<br />
shredded cabbage<br />
Shredded Parmesan<br />
<br />
Heat your oven to 350.<br />
<br />
Heat an oven proof pan over medium heat and saute the zucchini lightly in olive oil. Add the beans and pasta, stir well to combine. In a small bowl, beat the eggs with the taco seasoning and pour into the pan. Cook on the stove until set. Add the shredded Parmesan and transfer to the warm oven to finish setting the eggs and melting the cheese. Top with vegetables and enjoy!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com2tag:blogger.com,1999:blog-8441429957923051840.post-24907188017380806012011-06-27T19:40:00.000-07:002011-06-27T19:40:25.146-07:00Menu Plan MondayLast week I was flying blind in the kitchen, just winging it! We all got fed but there was very little planning, it was a clean out the pantry and freezer week. I love those weeks, I love looking into my fridge at the end of the week and thinking, geesh, there is no food in here! Of course when I'm standing at the checkout of the grocery store thinking, geesh, that was a lot of money I'm not as in love with clean out the fridge week.<br />
<br />
Here's this week's plan:<br />
Sunday-grilled steak and chops with quinoa black eyed pea salad with roasted corn<br />
Monday-left over meats for the boys with fresh beans, tortillas and jicama cucumber salad<br />
Tuesday-teriyaki chicken/tofu with purple jasmine rice and steamed broccoli<br />
Wednesday-lemon dill tuna pasta salad<br />
Thursday-at my In Law's to celebrate my sister's birthday<br />
Friday-shrimp tacos with fresh beans<br />
Saturday-roasted chicken with forbidden rice and white navy beans<br />
<br />
For more inspiration visit <a href="http://orgjunkie.com/2011/06/menu-plan-monday-june-2711.html">Menu Plan Monday</a> on Organization Junkie's blog!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-61620649293519538152011-06-23T07:54:00.000-07:002011-06-23T07:54:38.478-07:00Creamy fiesta three bean salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyxmjqFcDx80VBZjuwv2iFK_JMgavmD9sNDkHTHral5HgRqy97Rnnn11f0bnGykJ0b7Nqkv5wR3uVMfxrOW_a2S0d-HRwBGK7ihw5qcXtS6DL5usuNuEnFIIBc9nvdvT2DLPZPKtVshPD/s1600/DSC02059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyxmjqFcDx80VBZjuwv2iFK_JMgavmD9sNDkHTHral5HgRqy97Rnnn11f0bnGykJ0b7Nqkv5wR3uVMfxrOW_a2S0d-HRwBGK7ihw5qcXtS6DL5usuNuEnFIIBc9nvdvT2DLPZPKtVshPD/s320/DSC02059.JPG" width="320" /></a></div><br />
Phew, it's been a rough month! I've been cooking, we've been eating, but frankly I just was not up to sharing. So, thanks for your patience and I hope that things will get back to a normal posting schedule now that the end of the school year stress is over.<br />
<br />
Beans, we eat a lot of beans in our house. I love them because they are cheap, nutritious and very filling. I was never a big bean eater growing up, the extent of my love affair with beans stopped at the good old American can of pork n beans. We had refried beans for our taco night, but always from a can. Once I met my husband's mother and experienced what fresh beans were all about I was hooked. Sometimes though, I want a cold bean side dish and that's what we had last night.<br />
<br />
<u>Creamy fiesta three bean salad</u><br />
<br />
1 1/2 cup dried beans, assorted varieties, sorted rinsed and placed in a crock pot<br />
water to cover by 3"<br />
1/4 cup veganaise<br />
1/4 cup white wine vinegar<br />
1 tablespoon taco seasoning mix (check the label to eliminate the nasty stuff or make your own <a href="http://kristacooks.blogspot.com/2010/12/taco-seasoning.html">mix</a>)<br />
1/2 cup loosely packed cilantro<br />
2 cloves garlic<br />
1/4 onion, roughly chopped<br />
2 tomatillos, husks removed, washed and stem removed<br />
<br />
Cover the dry beans with water and cook on low for 7-8 hours until done, but still firm. Drain the beans and set aside, reserve the juice if desired for another use.<br />
<br />
In a high power blender combine the veganaise through the tomatillos and blend on high until well combined. This will make more sauce than you need for this dish, save the rest for green salad, a marinade or a dip for veggies. Add the sauce to the beans and toss well to coat, set aside or refrigerate. <br />
<br />
You can add whatever other veggies to this dish you'd like. Last night I tossed in the last little bit of my frozen corn and chopped up a roma tomato. The time before I added diced raw zucchini. Diced avocado would be good too. It's limited only by what you've got on hand and need to use up. It could even be turned into a main dish if you wanted by adding cooked chicken, shrimp or tofu, which sounds like a good alternative to dinner salads during the **hopefully** warm weather on it's way for us. Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com2tag:blogger.com,1999:blog-8441429957923051840.post-83696419154650781032011-06-04T20:15:00.000-07:002011-06-04T20:15:26.730-07:00Tropical chickenI wasn't able to get a picture of the chicken before it was devoured but Rene was a big fan of the marinade I made tonight. So here goes:<br />
<br />
1/2 can pineapple, with juice<br />
2 cloves garlic<br />
1/2" ginger<br />
1/4 cup rice wine vinegar<br />
1/4 cup olive oil<br />
1/2 tsp sea salt<br />
basil, 5-6 leaves<br />
<br />
Blend all the above in a high power blender until smooth, pour over chicken breast and marinate at least 3 hours, longer if possible. Grill chicken and enjoy!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-80440666118788673602011-05-23T11:33:00.000-07:002011-05-23T11:33:00.048-07:00Menu Plan MondayMonday again! I have the easiest menu to plan that I can remember in ages this week since it'll be a short week for us. Hurray for vacation!<br />
<br />
Monday: quinoa spirals with red sauce, asparagus and a big salad<br />
Tuesday: rice and beans with steamed broccoli, sausages on the side for the boys<br />
Wednesday: crunchy taco night-always a crowd pleaser<br />
Thursday: airport dinner, oh yes, sweet Thursday you cannot come fast enough for me!!<br />
Friday: Shabbat dinner at my sweet friend's house in sunny California, I am especially excited for Friday<br />
Saturday/Sunday/Monday: Vacation!! <br />
<br />
<em>Of course as much as I'm looking forward to vacation I actually enjoy cooking and controlling what goes into my body. Eating healthy while out and about, in another state, can be very challenging. Any tried and true tips and tricks to pass on before we fly out? </em><br />
<br />
What's on your menu this week? For more inspiration visit <a href="http://orgjunkie.com/2011/05/menu-plan-monday-may-23rd-victoria-day.html">Menu Plan Monday</a> on Organization Junkie.Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-32545267702073876422011-05-20T13:30:00.000-07:002011-05-20T13:30:14.295-07:00Brussels Sprout salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8E7XmxicVQ74VoP-9oM010ZiymZfQhNqJEKuu2kHgK5em5yZe5EBKc6nsX5HPlh7hDvmTC5yf13kKkGH9uWPGwwPiC6E4YrPBBYLPoNT9aE2pzsFMZxRL0MyIEYHyz37WPLCh7Hw-MVG/s1600/DSC01512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8E7XmxicVQ74VoP-9oM010ZiymZfQhNqJEKuu2kHgK5em5yZe5EBKc6nsX5HPlh7hDvmTC5yf13kKkGH9uWPGwwPiC6E4YrPBBYLPoNT9aE2pzsFMZxRL0MyIEYHyz37WPLCh7Hw-MVG/s320/DSC01512.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have finally found a way to serve Brussels Sprouts that my 7 year old <em>LIKED</em>! Oh happy, happy day! I find it ironic that I even <u>try</u> to serve this particular vegetable to my son, I <em>loathed</em> them as a child. <em>Despised</em> them even. I had to choke them down-because in my house you did not tell the cook that you did not like her food, it would not end well if you did-but every single bite was pure torture. I revisited them, out of love for my sister, at a Christmas dinner a few years back and realized that it's true, everything tastes better with bacon. I've since enjoyed them steamed, sauteed, roasted and raw. Paulo was not yet convinced that the little cabbages were not the enemy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This simple salad though <em>may </em>have helped him turn the corner. While not in love with the humble cabbage he at least no longer loathes them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brussels Spouts, outer leaves removed, washed and thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1 apple, cored, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1 pear, cored, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">walnuts, a handful</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons Veganaise</div><div class="separator" style="clear: both; text-align: left;">the juice of one lemon</div><div class="separator" style="clear: both; text-align: left;">Sea salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine the Veganaise, lemon juice and salt, mix well. Toss the vegetables together in a large bowl, pour the dressing on and mix well to combine. EASY!</div>Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-82482278648012210032011-05-16T22:13:00.000-07:002011-05-16T22:13:54.533-07:00Potato and wilted spinach saladAfter a few weeks of seriously uninspired cooking I made something tonight I liked well enough to share!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGrgULz5MKqDlQEgDq-RKLyAfUB3XdZSVtPhLpPPV6iRPrz_M7bintUs0doDupxlWE6BvTn-LxVTQl9_zKf1vGzbmJr6MVnhyphenhyphengzdiVT4IkkBVhC7uvWf6lXPmnFs5doMLmvcCKZGsUu5N/s1600/DSC01551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGrgULz5MKqDlQEgDq-RKLyAfUB3XdZSVtPhLpPPV6iRPrz_M7bintUs0doDupxlWE6BvTn-LxVTQl9_zKf1vGzbmJr6MVnhyphenhyphengzdiVT4IkkBVhC7uvWf6lXPmnFs5doMLmvcCKZGsUu5N/s320/DSC01551.JPG" width="320" /></a></div><br />
<br />
<u>Citrusy warm potato and wilted spinach salad</u><br />
<span style="font-size: x-small;">A Krista Kitchen Creation</span><br />
<br />
3 cups baby spinach, rinsed and dried<br />
1 zucchini, thinly sliced<br />
2 roma tomatoes, chopped<br />
6 fingerling potatoes, sliced<br />
1/4 cup onion, thinly sliced<br />
1/2 fennel bulb, sliced<br />
1/2 cup chopped mushrooms<br />
1 grapefruit, segmented, juice reserved<br />
1 orange, segmented, juice reserved<br />
3 tablespoons olive oil, divided<br />
1 tablespoon agave<br />
1/4 cup red wine vinegar<br />
1/2 tsp sea salt<br />
1/4 tsp cayenne pepper<br />
<br />
Heat 2 tablespoons of oil in a pan and saute the onion and potato slices until potatoes start to soften, about 5 minutes. Add the mushrooms and the fennel, cover and cook through.<br />
<br />
In a small bowl, combine the reserved citrus juice with the vinegar, salt, cayenne and agave, whisk well and add in the remaining tablespoon of oil.<br />
<br />
Add the sauce to the pan and simmer until liquid is reduced and potatoes are fully cooked.<br />
<br />
Toss the spinach with the tomatoes and zucchini, add the hot potato mixture and combine well, allowing the spinach to wilt slightly. Serve topped with segmented citrus fruit. Enjoy!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-42605029625847636772011-05-01T07:16:00.000-07:002011-05-01T07:16:57.155-07:00Maple mustard salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuQv2kO-b6BjnD9mM3N4gVAEQnQcc_hw-Ytl5sO_hs5BOuKgYdDBgsoBm7GTNwi15FM-wkrs2JGdFNUyeDuKcG7R-Ul8H2ebP6qH8yVcuNgWzSvvUxa6mn9jwC76s-fqBi7DnmTSCBrvU/s1600/DSC01122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuQv2kO-b6BjnD9mM3N4gVAEQnQcc_hw-Ytl5sO_hs5BOuKgYdDBgsoBm7GTNwi15FM-wkrs2JGdFNUyeDuKcG7R-Ul8H2ebP6qH8yVcuNgWzSvvUxa6mn9jwC76s-fqBi7DnmTSCBrvU/s320/DSC01122.JPG" width="320" /></a></div><br />
<br />
It's been a busy week! I'm finally getting around to creating posts about what we ate for Easter! I love fish, salmon in particular, and this one turned out great.<br />
<br />
<u>Maple mustard salmon</u><br />
<br />
2 tablespoons grainy mustard<br />
1 tablespoon real maple syrup<br />
1/2 tablespoon white wine vinegar<br />
<br />
Mix well and drizzle on salmon. Season with salt and pepper and bake like normal. When the fish is cooked through, turn the burner on high to caramelize the topping just a little. Served with asparagus and <a href="http://kristacooks.blogspot.com/2011/04/shredded-carrot-and-zucchini-salad.html">shredded carrot and zucchini salad</a>.Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com1tag:blogger.com,1999:blog-8441429957923051840.post-49836468440168392692011-04-30T08:13:00.000-07:002011-04-30T08:13:28.193-07:00Shredded carrot and zucchini salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RRrhqlhqt7eviDhn4o-DR-kIWD36vJ9_1mynOc74N0BkLzd0QLVrZlEixHX0e9qOat4dbt-s-T8FyEr5HvY9MRd07R-_WAk2kt5htoSND9NxljAQrZc9n7IMuQPnoihhuklHlfmHWP0j/s1600/DSC01123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RRrhqlhqt7eviDhn4o-DR-kIWD36vJ9_1mynOc74N0BkLzd0QLVrZlEixHX0e9qOat4dbt-s-T8FyEr5HvY9MRd07R-_WAk2kt5htoSND9NxljAQrZc9n7IMuQPnoihhuklHlfmHWP0j/s320/DSC01123.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A super easy shredded salad, very light and spring like! <br />
<br />
<br />
<br />
</td></tr>
</tbody></table>It's been a very busy week but I'm finally going to get around to posting a few things we enjoyed on Easter Sunday. This was the salad I made to go with our salmon dinner. I wanted something light, and easy. I always wanted to find a way to get my kid to eat the zucchini which he'll do when it's shredded, he's not crazy about slices but he doesn't really realize what he's eating when it's shredded!<br />
<br />
<u>Shredded carrot and zucchini salad</u><br />
<br />
2 large carrots, peeled and shredded<br />
1 zucchini, shredded<br />
juice of 1/2 lemon<br />
1 tablespoon veganaise<br />
sea salt to taste<br />
<br />
Combine the above in a medium sized bowl, mix well to combine. Taste and adjust seasonings as needed. Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-44642891999681349112011-04-30T08:04:00.000-07:002011-04-30T08:04:10.784-07:00A new bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LxZ6AFIlpygNNFfSsOuRod9g2EeYT826Le2jW0Tw6HeVdSlir7pY-AxUFCHm_OPSRG1rHHOsGbOFxF8LEE6ZyJnPH_IG5tcMloiS7ZnMVb69HuEbCrWwPxHC1rYL5w0qbsy0uw082Yfc/s1600/DSC01127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LxZ6AFIlpygNNFfSsOuRod9g2EeYT826Le2jW0Tw6HeVdSlir7pY-AxUFCHm_OPSRG1rHHOsGbOFxF8LEE6ZyJnPH_IG5tcMloiS7ZnMVb69HuEbCrWwPxHC1rYL5w0qbsy0uw082Yfc/s320/DSC01127.JPG" width="320" /></a></div><br />
<br />
I found a new bread recipe that I wanted to try. I was intrigued by how low sugar it was, only 1 tablespoon of palm sugar, and that it used a flour I had not experimented with yet-garbanzo fava bean.<br />
<br />
First things first I need to make up a batch of <a href="http://www.simplysugarandglutenfree.com/my-basic-flour-blend/">Amy's basic flour blend</a>.<br />
<br />
1 cup sorghum flour<br />
1 cup garbanzo fava bean flour<br />
1/2 cup potato starch<br />
1/3 cup tapioca starch<br />
<br />
I doubled the ingredients so I would have enough to try her new bread recipe. Plus now I have some in my fridge so I can try it out in other dishes, like waffles or muffins. <br />
<br />
Now, the <a href="http://www.simplysugarandglutenfree.com/perfect-bread/">bread</a>!<br />
<br />
3 cups Amy's basic flour blend<br />
1 1/4 tsp xanthan gum<br />
1 tbsp palm sugar<br />
1 packet dry instant yeast<br />
1 1/4 cup warm water<br />
2 extra large eggs<br />
1/4 cup canola oil<br />
1 tsp apple cider vinegar<br />
1 1/4 tsp kosher salt<br />
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Prepare a 9x5 loaf pan with spray and/or line with parchment paper. Preheat the oven to 350F.<br />
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Whisk together the flour, gum, sugar and yeast. Set aside.<br />
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Put the water, eggs, oil and vinegar in the bowl of a stand mixer fitted with the paddle attachment and mix until combined <em>*I do not have a paddle attachment so I used my trusty spoon and elbow grease!* </em>Add the dry ingredients, except the salt, mix on low until incorporated. Increase to medium high an mix for a minute. Turn off, add the salt, mix for two minutes more.<br />
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Turn the batter into the prepared loaf pan, place in a warm place for an hour to rise until the loaf doubles in size.<br />
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Score the bread with a sharp, serrated knife if desired. Bake for 45-55 minutes, until the top is golden brown and the loaf sound hollow when you tap it. Let it cool for 5 minutes in the pan, then turn the loaf pan on its side, scoot the loaf forward so the steam can escape, but leave it in the pan. Let it cool for another 10-5 minutes then move to a wire rack to cool completely.<br />
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Paulo really enjoyed this bread, so did I. It has a good flavor and a great texture to it. I was a little put off by the beany smell of the flour but Amy was right, you can't smell that after it's cooked! I will be adding this to my bread baking rotation for sure.<br />
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Happy baking!Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0tag:blogger.com,1999:blog-8441429957923051840.post-31742582675351802842011-04-25T16:33:00.000-07:002011-04-25T16:33:45.155-07:00Menu Plan MondayHere we are, the final Monday of April, hardly seems possible! Yet here we are and it's time for Menu Plan Monday again.<br />
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Sunday: honey mustard salmon with fingerling potatoes, asparagus and shredded zucchini and carrot salad<br />
Monday: stir fry veggies and tofu over lentils<br />
Tuesday: fish tacos with black beans and salad<br />
Wednesday: ground beef (tempeh for me) and potato hash with kale chips and steamed broccoli<br />
Thursday: Paulo's birthday! He's opted for pizza so Momma gets the night off from the kitchen<br />
Friday: out for dinner before Paulo's school play<br />
Saturday: family dinner to celebrate Paulo's birthday with a crunchy taco/tostada bar<br />
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For more inspiration visit <a href="http://orgjunkie.com/2011/04/menu-plan-monday-april-2511-giveaway.html">Menu Plan Monday</a> on Organization Junkie's site.Kristahttp://www.blogger.com/profile/17954822307302829528noreply@blogger.com0