Winter Fruit Salad

Fast, easy, and satisfying, this little bit of fruit can feed quite a few people.



Winter Fruit Salad - serves 6-8

1 apple, diced
1 orange, peeled, sectioned, and diced (You could use a small can of mandarin oranges, drained.)
1 banana, sliced
1/2 of a 20 oz. can pineapple chunks in their own juice, drained
1/3 c. unsweetened coconut
1/2 c. chopped pecans
enough plain yogurt to coat (about 1/3 to 1/2 cup)

Cozy Days of Winter

Though most people I know are ready for spring, I happen to love this time of year. Snowy days mean slower days, fresh breads, puzzles being worked on the table, and broken pipes. Okay, I could do without the broken pipes. Yes, pipe(s). Two of them. Winter days also mean big pots of soup. A few we've had this month: Pasta Fagioli, Potato, Ham and Bean, and Italian Sausage Soup. I used dried beans vs. canned each time, saving money. Click on the names of the dishes to find the recipes.

Winter means higher heating costs, and trying to stay warm with hearty meals. For me, it also means getting creative and serving satisfying meals without breaking the bank. Planning ahead, and not reaching for convenience foods is one way to do that. Rich soups served alongside homemade breads are nourishing, satisfying, and pretty inexpensive.

Back at Thanksgiving, I cooked my organic turkey carcass for hours, and then canned the broth. I received 16 quarts of broth so rich it tastes like butter for my efforts. I paid $56 for my turkey, which seemed high at the time, but considering the amount of meat I got off of it, plus the broth, that turkey was cheap! It's easy to spend close to $3 a quart for watery broth at the grocery store. Even the non-organic brands aren't cheap. My broth is so rich, I can add water at a 1:1 ratio, and it still looks like I added food coloring(which I never would!) and tastes amazing. After seeing that good broth was being sold at a local grocery store for $7 a PINT, I was feeling extra good about my efforts.

I had a ham bone in the freezer that I used to make a huge pot of ham and bean soup. I boiled it alone for several hours, and then removed every bit of meat from the bone. I added about 6 cups of meat back to the soup pot, and froze 10 more cups. I seriously have no idea how I got that much meat off a leftover hambone. We hosted four post-college guys from our church for dinner, and I served that big pot of soup with homemade cornbread and homemade cookies. We had made several batches of cookies and set some aside for a gathering with friends the next afternoon. I allotted several dozen cookies for our gathering with the young men, and what they didn't finish here I sent home with them.

Three moms, and seven children gathered for lunch and games here the next afternoon. I cooked a big chicken ($12) the day before and took every piece of meat from the bones. I saved 6 cups out for lunch, and froze two more cups. I cooked the carcass all night, and got 5 quarts of rich broth. I froze the broth rather than canning it and unfortunately, two jars broke in the freezer. I nearly cried. I'm convinced canning is the way to go. It saves freezer space, and allows you to use the broth at a moment's notice rather than having to wait for it to thaw.

I made homemade tortillas, and lots of them. 32, to be exact. What would have cost me $10-12 dollars to buy was produced for about $2. The menu was build-your-own chicken quesadillas with cheese, sour cream, peppers, black olives, and homemade salsa, home-canned fruit cocktail, and cookies that had been made in advance. This wasn't the cheapest lunch to provide, mostly because of the toppings for the quesadillas, but it was a splurge since I'd spent next to nothing for our meals the rest of the week.

In the photo with the tortillas, you'll see my Farberware electric skillet. I love this skillet. Nearly 25 years ago, my brother Brian bought me a stainless steel electric skillet for a wedding gift. I used it nearly every day, sometime several times a day, and it eventually wore out. My mom was no longer using hers much, and gave it to me. Though it's the same age as my original skillet, and identical, it's still going strong. Except it wasn't heating quite like it should. Verne started looking to replace it for me as a Christmas gift, but stainless steel electric skillets are very hard to come by these days, as most are teflon coated now. No, thank you! If you can find one, they're upwards of $200. Knowing how much I use this skillet he was willing to buy one, but I was convinced to make the current one work. I scoured E-Bay and while I could find a replacement cord, the reviews said that they didn't fit quite right. I mentioned it to my friend Lynn, and she suggested checking an electrical store in town. I mentioned it to Verne, and he mentioned it to another friend who also suggested a different electrical store. Verne tried both places, and sure enough, Lynn was right. Verne bought me a new, off brand cord for $14! It fits and works perfectly. We live in a disposable society, where people think having the newest thing will bring them happiness. Sometimes, keeping what's near and dear to us makes us the happiest of all.

While organizing the sewing room I found this cat quilt that I started way back in 2005. I had it all pieced, and hand-quilted when I lost interest in it. All it lacked was the binding. I considered not finishing it, when I was reminded of another project I had thought the same of and decided to bring it to completion. I'm glad I did. I think it's charming once again. Each cat is quilted differently, and the alternating corners have balls of yarn and mice quilted into them. Abigail has claimed it, and uses it on her lap in the evenings while she sits and draws. Chester loves it, too. Lucy? She loves any quilt you lay on the floor.

Hot Mug, Cold day

With a high of 21° and overcast skies, a person can sure use something hot and nourishing to fill their belly. Beef noodle soup and rice pudding sprinkled with nutmeg hit the spot!

Hearty Lentil and Brown Rice Stew

No photo- we were too hungry to pause for one, and before I knew it bowls were empty. Let's just say that it's really, really good. And easy. Enjoy!

Hearty Lentil and Brown Rice Stew

1/2 cup lentils

1/2 cup brown rice

2 tsp coconut oil (you could use olive oil)

4 carrots, sliced

4 stalks celery, sliced

1 onion, diced

5 cloves garlic, minced

1 Tbsp Italian seasoning

1 1/2 tsp. cumin

3/4 tsp sea salt

1/2 tsp black pepper

1 1/2 cups diced tomatoes (14 oz can)

6 cups chicken broth

2 bay leaves

1 Tbsp Worcestershire sauce

4 cups chopped greens- kale, collards, or spinach (I used kale)

In a medium saucepan parboil the lentils and brown rice for 20 minutes. Drain. 

In a large soup pot, heat oil. Saute onions, carrots, and celery for 5 minutes. Add garlic, Italian seasoning, cumin, sea salt, and pepper. Saute for 1 more minute. Add lentils, rice, tomatoes, broth, Worcestershire sauce and bay leaf. Bring to a boil. reduce heat, and cover.. Simmer for 45 minutes until stew has thickened. 

Stir in chopped greens, return cover, and turn heat off. Let sit for 10 minutes. Serve. 

Last night this served 4 of us with no leftovers. 

Shotsy Pizza

Never heard of it? I hadn't either until I started following Kristen of Berry Bean Farm, aka urbanchickenmama, on Instagram last year. Week after week she posted tantalizing photos of this pizza with mustard for the sauce, topped with sauerkraut and Polish sausage. She uses a little cheese, which I left off because Verne is dairy-free.   Oh my goodness! We may be having this weekly. It was absolutely wonderful.

Dog Days of Summer

We're keeping cool as best we can, Abigail and I enjoy our pool in afternoon, while Kanye digs himself holes in the backyard to nestle into. Silly dog. He loves the spot behind the rosebush underneath our bedroom window. He looks like a different dog than he did last fall when we took him in. He went from 40 pounds to 80, and his heart is just so loving. He loves to be brushed, and scratched, and kissed and hugged. It's as if he's always been here.

The garden is producing like nobody's business. We eat our fill of peppers and zucchini nearly everyday. Now to do something with the beets!

Verne and I are training for a fall marathon. We both got a kick out of the above cartoon a fellow running friend shared. These hot days have been difficult for long runs. I don't want to wish my days away, but I am looking forward to the cooler weather.

July has been productive out of the garden, too. This quilt sat for over a year, and only lacked the binding. After finishing Collin's quilt last Saturday, I decided it was high time to finish this one too. I finished the binding last Tuesday and placed it on the queen-sized air mattress in the spare room. It looks much nicer than having the room sit entirely empty.

Garden Quiche

One homemade pie crust, a layer of sliced garden tomatoes, grated zucchini, diced onions and peppers, and of course, eggs straight from the coop. This is a little slice of heaven!

Inspired by jAne

In this post, I asked what you'd been cooking. jAne mentioned a pasta salad of sorts made with orzo. It sounded delicious, and didn't threaten to heat up the kitchen, so I made my own version. 

I cooked a pound of orzo pasta, and then doused it with ice water to stop the cooking, just as jAne suggested. To the pasta I added sliced black olives, minced garlic,  olive  oil, and balsamic vinegar. From there, the entire mess went into the refrigerator. For the next several days at lunch time I measured  out one cup of orzo, and to it I added diced sweet peppers, cucumbers, halved cherry tomatoes, and sliced baby Bella mushrooms to make a BIG heaping plate of food. I sprinkled a little more balsamic vinegar on everything just before serving, and topped it with Jane's Krazy Salt. Very appropriate, dontcha think? ;-)

Menu Planning

Simple, light meals surrounded by fruit, fruit, and more fruit. It's much too hot to cook. 

Have you made anything really good lately? 

Rhubarb Syrup

Not for pancakes, but hey, if you think that sounds good...

Several years ago Verne and I bought two tiny rhubarb plants at the flea market after paying an exorbitant amount for just a few stalks at the farmer's market. We brought those plants home, and gave each one its own used tire, as directed by the man who sold them to us. Let me tell you, rhubarb does like to grow in old tires!

The rhubarb doesn't seem to realize that we're in the middle of a drought, or that there are no strawberries to go along with it to make a pie. I'm bound and determined to use it up, since it has been so kind to grow so easily. So, I got to thinking. 

What if, just like when you are making homemade lemonade or limeade, I made a simple syrup to go with the rhubarb? Except, there's no way to "juice" the rhubarb, so I had to incorporate it into the simple syrup. 

I washed my stalks of rhubarb, and cut them into one inch pieces. At this point I was just a tad worried because most of my rhubarb is green, and not red. Would my final syrup be a gross looking color? Eh- as long as it tastes good, no one will care, I reasoned with myself, and on I went. 

I placed the cut rhubarb into a stock pot with a reasonably small amount of water, brought it to a boil, and let it cook for about ten minutes. By this time, the rhubarb was mush!

I lined my colander with two layers of cheesecloth, and set it over another large pot. I poured the hot mess into the colander, and let it drain while I played three games of Carcassonne with Abigail and Collin. ( I lost all three games; I have smart children!) 

It's pink, and not at all gross like I feared! I washed my first pot, and added just a bit more water to the rhubarb juice. This stuff is sticky, let me tell you! I heated the juice back up, and added sugar. I brought the mixture to a slow boil to dissolve the sugar.

Meanwhile, I juiced enough lemons to give me one cup of juice. When the sugar was dissolved, I turned the heat off, added the lemon juice in, gave it a good stir, and let it cool.

Voila! Rhubarb Syrup! 

I placed about 1/4 cup of syrup into a pint jar with ice cubes and seltzer water. It's refreshing, and very good. I think it would be nice over ice cream as well. Or how about as a glaze on grilled pork chops or chicken?

Rhubarb Syrup 
makes about 2 1/2 quarts

Rhubarb- washed and cut into one inch pieces, about 14 cups
4 c. water
6 c. sugar
1 c. freshly squeezed lemon juice
more water


Place cut rhubarb into a stockpot, with 4 cups water. Bring to a boil. Reduce heat and simmer 10 minutes until rhubarb is very tender.

Line a colander or mesh strainer with cheesecloth, and set over another pot or large bowl. Drain cooked rhubarb. Discard pulp, saving juice. Add enough water to make 8 cups of liquid.

Place juice/water back into clean stockpot with sugar. Bring to a gentle boil, dissolving the sugar. Let cook at least 5 minutes, thickening the syrup a bit. Remove from heat, and stir in lemon juice.

Cool completely, and keep in refrigerator. Should keep several weeks to a month.

Enjoy!

Black Bean Salad with Corn, Peppers, Avocado & Lime Dressing

It was just Abigail and I for dinner tonight, and we couldn't get enough of this salad. I cooked the black beans early in the day before the temperature sky-rocketed. We assembled the salad together this afternoon, leaving it to marinate in the refrigerator while we made a quick trip to the library.

Salad + watermelon for supper, were followed by a huge pot of stove-popped popcorn prepared in coconut oil and sprinkled with nutritional yeast and an evening of reading on the sofa. Yep, it was a perfect night!

Black Bean Salad with Corn, Peppers, Avocado & Lime Dressing
Serves 6-8

6 c. cooked black beans (You can use 2 15-oz cans)
2 14 oz. can Green Giant White Shoepeg whole kernel corn, vacuum packed
2 red bell peppers, diced
2 cloves garlic, minced
2 green onions, diced- including stems
2 teaspoons salt
1/4 tsp. cayenne pepper
1/2 c. extra virgin olive oil
zest from 2 limes
lime juice from 2 fresh limes
1/2 c. chopped fresh cilantro
2 Hass avocados, cubed

Combine all ingredients except for the avocados in a large bowl. Mix well. Cover and chill a few hours or overnight. Right before serving, add diced avocados.

Adapted from Once Upon a Chef

30 Day Vegan- Day 10

I'm finding it very hard to believe that I'm 1/3 of the way through my 30 Day Vegan course already. Although I went into this with a positive attitude, I expected it to be somewhat of a struggle. It isn't. At all. 

Heather has done such a wonderful job supplying us with recipes, I mean really good recipes, that I haven't missed a thing. When I announced to my husband that I wouldn't be cooking meat for 30 days, he thought I was off my rocker. Being the sweetheart that he is, though, and trusting my cooking, he didn't throw a tantrum, or insist that I cook special for him. He hasn't committed to the month in the same way that I have- he's still eating meats, eggs, cheese, etc. if he makes his own breakfast or lunch, or if he is eating away from the house. The same goes for Abigail and Collin. 

The true test? Every one of us has enjoyed the meals for which we've sat down together. No complaints at all. In fact, Verne and Abigail in particular have raved about the recipes.  

Pad Thai

Roasted Root Vegetables over Brown Rice

I've not been craving dessert at all, but Abigail sure has. She's used to dessert every night, and has hinted a few times, so I've obliged by making vegan apple crisp. Tonight I added a few blueberries as well. 

 It's particularly good with unsweetened almond milk poured over the top. 

I've also made a batch of Carrot Sesame Spice cookies, and they were wonderful. 

I continue to have energy, and I feel really good. I don't anticipate having a difficult time with the next 20 days at all. 

30 Day Vegan

I'm taking part in Heather's 30 Day Vegan course, and I've only finished the second day, but so far I'm enjoying it. I have no moral objection to eating meat, butter, honey, etc, but I was curious to learn more about cooking without those things. It's becoming increasingly difficult to find quality meats where we live, and I'm ever thankful for our own eggs as a wonderful source of protein. It's easy to grow your own vegetables, and even some fruits, but not everyone has the space to keep a cow. 

I'm also curious about the effects of cutting out certain foods. For instance, I don't feel poorly when I eat any particular food. In fact, I have no known allergies, and I eat just about everything. We eat a very healthy diet, in my opinion, loaded with fresh fruits and vegetables, pastured eggs, nuts, cheese and yogurt, whole grains, and meats. I cook from scratch, and rely very little on processed foods. Why, then, do I crave sweets after every meal? It's like an addiction, really. I don't feel satisfied until I've had a taste of something sweet upon the completion of lunch or dinner. 

Oddly, after just two days of eating vegan, I've not craved dessert. I've been more full than I expected to be, and haven't added anything different to my diet. We often eat meatless meals, so I don't think it's the meat. Yogurt, perhaps? I make my own, but it's still dairy. Hmm...

Being a runner, I was afraid I would feel sluggish eating vegan, but that isn't that case at all so far. I'm making sure to get protein by having almond milk in my green smoothies, and having nuts each day. Quinoa is great for getting your protein in too. 

Heather addressed setting up a Whole Foods Kitchen today, and asked us to share photos of our own kitchens by placing links in the comments. I love seeing how other women organize, don't you? My favorite method of food storage is glass jars. They're easily accessible, and it's convenient for seeing how much of an ingredient you have on hand. 

Unlike others who make a list and shop for ingredients each week, I like to keep my cabinets well stocked at all times. I can our own garden produce, and keep assorted grains, dried beans, nuts, dried fruits and vegetables on hand. 

I also keep an updated list of what is in each cabinet taped to the inside of the door so that I can keep track of everything in there. This prevents items from getting lost in the back of the cabinet. 

I do shop weekly for produce, and milk, but can get by for much longer without a trip to the store if need be. 

Heather's recipes are wonderful so far, and I've also discovered another blog that features many vegan recipes. Tonight I had a delicious Quinoa, Sweet Potato, and Cranberry Stuffing with a large side of broccoli. I'm looking forward to leftovers tomorrow. 

Roasted Salmon with Spring Peas, Asparagus, and Orzo

I found this super easy recipe in the May/June 2012 issue of Women's Running. You can find it in newsstands now.

Roasted Salmon with Spring Peas, Asparagus, and Orzo

Courtesy of Women's Running and Jesse Schenker

4 generous servings

1 lb. wild salmon, filleted into 4 portions

1 1/2 cups uncooked orzo pasta

2 cups freshly shucked peas

1 bunch green asparagus, cut into 1/2 inch pieces

1 lemon, juiced

2 Tbsp. extra virgin olive oil

2 Tbsp. basil, chopped

kosher salt to taste

1/2 c. Parmigiano Reggiano, grated

Preheat oven to 400F.

Bring a large pot of water to a boil. Cook orzo in water for 8-10 minutes. Turn burner off, strain pasta, and put orzo back into the pot. Set aside.

Place salmon in a large baking dish. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8-10 minutes.

While salmon is cooking, place orzo pot on very low heat, and stir in asparagus and peas. Cook for 3-4 minutes, stirring constantly. Remove pot from heat and stir in the remaining olive oil, basil, lemon juice, and Parmigiano.

Spread finished orzo on a large platter, and top with salmon. Serve immediately.

Homemade Ranch Dressing

Last night's year end Basketball/Volleyball Banquet was a success. The group paid for pizza and each family brought a salad or dessert to share. In my attempt to avoid MSG, I only eat olive oil and vinegar on my salads. Except, there wasn't any there. There was, however, a fantastic homemade ranch dressing. NO MSG! I immediately asked for the recipe after trying it, and made some this afternoon. I think you'll enjoy it, too. It's easy!

Homemade Ranch Dressing

1 c. sour cream

1 c. mayonnaise

1/2 to 1 c. milk ( you can use buttermilk)

3/4 tsp. garlic powder

3/4 tsp. onion powder

1 1/2 tsp. dill

3/4 tsp. salt

3.4 tsp. pepper

Mix all ingredients and chill. If you want a thicker dip, use 1/2 c. of milk, and for a thinner dressing, use up to the full cup.

Sausage Soup

I traveled to PA in January to visit my folks for their anniversary, and my mom had this wonderful soup ready to serve upon my arrival. After a day of driving, it really hit the spot. I made it for my family soon after arriving home, as I just *knew* that they would all love it, too. I've made it several times since then, and thought that many of you would enjoy the recipe as well.

*Italian Sausage Soup*

2 pounds Italian sausage (You can use 1 pound Italian, and 1 pound hot sausage, if you prefer)

2 cloves garlic, minced

4 (14-15 oz cans) beef broth

2 cans (14-15 oz) Italian-style tomatoes - these may be whole or diced

2 cups sliced carrots

2 cans (14.5 oz) Great Northern Beans, undrained

2 medium zuchinni, sliced

6 cups fresh spinach

1/4 tsp. ground black pepper

1 tsp. salt

In a large stockpot, brown Italian sausage. Add in garlic, carrots, tomatoes, beef broth, salt and pepper. Reduce heat, and simmer 20 minutes.

Stir in beans(with liquid), and zucchini. Simmer another 20 minutes until zucchini is tender.

Remove from heat, and stir in fresh spinach. Let stand 5 minutes, or so, until the spinach wilts.

Serve with crusty bread, and enjoy!