KitchenAid Mixer Contest - www.beso.com
Beso.com is running a contest for a KitchenAid Mixer. To enter the contest, share your favorite sweets recipe.
Quiche, Oh My!
For some reason, I've always been intimidated by the idea of making a quiche. Maybe I've had one too many frozen dinner versions that didn't set well. I was worried that it would be soupy if I undercooked it, etc. I LOVE making frittatas and have blogged before about how they are the perfect dinner to use up leftovers, so when I saw Cara at Health, Home, and Happiness post about using up leftovers in a quiche, I knew it was time to get over my fears for the sake of my dear readers. ;)
I received an email from mothering.com with a quiche recipe last week and decided to try it, substituting broccoli for the spinach the recipe calls for, and using a bit of raw sharp cheddar instead of swiss. WOW! I had no idea! It was 1) EASY, and 2) so yummy!!! My husband said that he prefers it to frittata hands down, and my 2 year old ate a generous portion! Don't be afraid! Give it a try!!!
This post is linked up to Twister Tuesday at GNOWFGLINS.
Make it Yourself Monday: Nut Butter
So easy and so much fun! I decided to make a video in lieu of typing up a recipe and I hope you enjoy it! If you listen closely, you'll hear a brief outburst from both of my children. My hubby filmed it and Cora played supporting actress. :)
I used 11ozs of cashews and 2 Tbs. melted virgin coconut oil.
One thing I forgot to mention is that coconut oil is solid at room temperature so if you use it as your oil you'll want to let the cashew butter set out for a few minutes before you try to spread it. We had ours on warm toast this morning and just plopping it on the toast was enough to melt it to a spreadable temp.
What is your favorite nut butter? And what are you making yourself that most of us might buy in the store? Link up so we can read & enjoy!
Farmer's Market
The kick-off today was a great start to the season - complete with Cowgirl Kate twisting balloons. :) We grabbed some delicious looking asparagus, tomatoes, and spinach as well as some plum jam and a sweet roll (the roll didn't make it home). Here are a few photos for you:
When Organic Matters
Happy Earth Day!I read a great summary somewhere (maybe the Organic Food Shoppers Guide?*) of the various reasons people choose to buy organic. It really helped me think through my motivations and determine how to prioritize which products to purchase from the organic section, and which I could still get by with buying conventionally. Here a few positions people come from:
Environmental Concerns - Pesticides, herbicides, genetic modification, toxic byproducts, antibiotics, hormones, and the list goes on of things that threaten our water supply, soil, and livestock. For some, this is the primary reason they choose to eat organic (and natural - since the word "organic" doesn't necessarily cover all of those issues). If this is you, then you might find it hard to compromise on any conventionally grown produce or animals raised on commercial farms.
Personal Health - the threats mentioned above can have a major impact on our health. If you have specific health concerns (like behavioral problems, intestinal issues, infertility), they might dictate the foods you consume or avoid. Some conventionally grown and raised food can have a greater impact on overall health than others, so if this is your main motivation you might have some breathing room. Read "where I stand" below.
Locavore - some people choose to purchase their food from local farmers out of a desire to support their community or because they are able to more closely monitor the food production. Organic may not be as important as local in this case, but you will most likely consume mostly organic and natural food if you buy from smaller, more local sources.
Other Ethical Issues - Some people have a particular cause that is close to their heart, like labor practices in specific countries, or the treatment of animals. These can motivate consumers toward organic as well.
Obviously, any person could fit into two or more of those categories, but knowing where you come from can help you stay within your budget.
Where I stand:
My family is committed to buying organic and natural when doing otherwise would significantly endanger our overall health. Because I have been pregnant and/or nursing for the last three years, we are particularly careful about hormones. However, we are still on a pretty strict budget as we pay off student loans and save for a larger place to live and a second car. I generally purchase only the produce on the dirty dozen list from the organic section. That means we eat conventionally grown bananas, avocados, broccoli, peas, and onions to name a few. However, we absolutely never compromise on apples, strawberries, lettuces, etc. I confess that I do not often buy free-range, organic, poultry or eggs b/c there's not a risk of hormones. I would if we could afford them for sure. However, we no longer make any exceptions for beef.
We generally avoid pre-made processed food (unless breakfast cookies are on sale, haha), and make it ourselves instead - that helps us control what goes into our meals and save money. We also just don't eat very much beef or dairy b/c it is the most expensive. We are also always looking for better prices on the items we regularly consume. For ideas on finding organic and natural foods, read my post on alternative food sources.
*Amazon link
Simple Swaps for a Healthier Pantry
Gotta admit, tired mommy brain is making blogging difficult!! Here's something that is hopefully EASY - both to understand and to implement!!
Becoming healthier is a never-ending progression of baby steps. I have been committed to changing the way I eat/live for the better for 6 years now, without any major relapses, and I am still learning new things and being challenged in different areas almost EVERY DAY! One step at a time. Here are some ideas:
Simple Swaps for a Healthier Pantry
White sugar - Switch to raw honey, maple syrup, or molasses. I *do* use sucanat, but recognize that it is slightly processed and I wasn't there to watch the processing, so I'm taking a chance. Sucanat is crushed and dehydrated sugar cane, so the molasses, and therefore many nutrients, have been retained. Learn more at this Guide to Natural Sweeteners from Nourished Kitchen.
Vegetable, corn, or canola oil - switch to olive, palm, and coconut oil, or ghee. Read much more in the series of posts on fats at Kitchen Stewardship.
White flour - use a soft whole wheat flour, or switch part or all of the flour to spelt, almond, or coconut "flour."
Sugary cereal - eat homemade granola, or oatmeal packets.
Canned beans - Skip the sodium and the BPA and just cook dry beans instead. Here's a video explanation of the quick soak method (from Striving Bean).
Conventional peanut butter - Most stores now sell "natural" peanut butter. Compare the ingredients on the label - regular store bought PB contains sugar and often hydrogenated or partially hydrogenated oils. "Natural" PB contains only peanuts and salt in most cases. Even better - make your own peanut butter!
There's a start for you! More ideas?
This post is linked to Real Food Wednesdays at Kelly the Kitchen Kop.
Make it Yourself Monday: Condiments
Look at the back of your ketchup bottle, do you see high fructose corn syrup? What about your salad dressing - artificial coloring and MSG? It's not worth the sale price if it damages your body - especially when there are alternatives! Many organic brands make pretty wholesome condiments but they also come with a pretty price tag. Why not try your hand at making some yourself?I tackled making my own mayo this week! If you follow me on twitter, you saw that the first batch was a failure and I unfortunately didn't see these directions for how to fix the problem until I had already pitched the stuff. :( I tried again and voila! Unfortunately, I went a little ingredient-happy the second time so it has a pretty strong vinegar/salt flavor, but it's great on sandwiches. If you have a stick blender or food processor, you can make mayo too! Try this recipe or this one.
Other condiments to try:
Mustard (from Cheap, Healthy, Good)
Ketchup (from Keeper of the Home)
Peanut Butter (from Heavenly Homemakers)
Salad Dressings - Dijon (from Striving Bean) and Ranch (from Heavenly Homemakers)
Hummus
What are you making this week? Link up below and check out Make it Yourself Mondays from previous weeks.
That was fun!
The Ultimate Blog Party ends today and the giveaways will be awarded soon. It was lots of fun browsing through the almost 2000 (!!!) blogs that joined in! Thanks to those of you who stopped by EFYP this week from the UBO2010 - hope you stick around! Thought I'd give a shout-out to those of you who commented - everyone give them some love and visit their blogs! :)Thanks again and see you next year! :D
Coconut Sweet Potato Pie
If you've been reading my blog for a while, you know that I hardly ever follow directions exactly. This was an exception! And so delicious that I made it *twice* in the first 3 weeks after having Cora! This recipe is from Mothering Magazine - enjoy!!!Coconut Sweet Potato Pie
Crust:
1 cup rolled oats
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil or butter
water if necessary
Filling:
3 cups mashed, cooked sweet potatoes (about 3 medium)
2 eggs, slightly beaten
1/3 cup coconut milk
3 tablespoons pure maple syrup or honey
Topping:
1 tablespoon unsweetened, shredded coconut
Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with metal blade. Grind until mixture resembles coarse meal. Add butter or coconut oil and pulse until combined. Add maple syrup and pulse to mix. Test dough by squeezing a small amount together. If it doesn't hold together, mix in water until it holds. Press dough into 8 or 9-inch pie pan.
Crust:
1 cup rolled oats
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil or butter
water if necessary
Filling:
3 cups mashed, cooked sweet potatoes (about 3 medium)
2 eggs, slightly beaten
1/3 cup coconut milk
3 tablespoons pure maple syrup or honey
Topping:
1 tablespoon unsweetened, shredded coconut
Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with metal blade. Grind until mixture resembles coarse meal. Add butter or coconut oil and pulse until combined. Add maple syrup and pulse to mix. Test dough by squeezing a small amount together. If it doesn't hold together, mix in water until it holds. Press dough into 8 or 9-inch pie pan.
Place sweet potatoes, eggs, coconut milk, and sweetener in food processor. Puree until smooth. Pour filling into prepared crust. Sprinkle with coconut. Bake about 45 minutes, or until edges are golden. Cool at least 15 minutes before cutting. Serve warm or cold.
Note: Dairy, soy, or rice milk can be substituted for coconut milk in filling if desired. Also, if you don't like coconut, this pie is still delicious with all the coconut omitted.
Make it Yourself Monday: Granola Bars
I try to make as many of the snacks my husband takes to work as possible. He always has either leftovers or a sandwich, fruit, and some kind of goodie. Sometimes it's crackers and hummus, or a small bag of almonds, but I usually try to pack him something special (aka sweet). This is an awesome alternative to buying expensive granola bars from the store that have who-knows-what in them! Adapted from The Barefoot Contessa's recipe at the Food Network.
Homemade Granola Bars
Ingredients:
2 cups old-fashioned oatmeal
1 cup sliced/chopped almonds
1 cup shredded coconut, loosely packed
1/2 cup ground flax seed
3 tablespoons salted butter
2/3 cup honey
1 1/2 teaspoons pure vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
Directions:
Preheat the oven to 300 degrees F. Butter an 8x12-inch baking dish and line it with parchment paper. Mix dry ingredients in a large bowl. Place the butter, honey, and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the oatmeal mixture. Add the cranberries and raisins and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting. Makes 12-16 bars.
Preheat the oven to 300 degrees F. Butter an 8x12-inch baking dish and line it with parchment paper. Mix dry ingredients in a large bowl. Place the butter, honey, and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the oatmeal mixture. Add the cranberries and raisins and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting. Makes 12-16 bars.
Notes: you can add some brown sugar or sucanat if you think you'll want it sweeter - I thought it was perfect without it. Also, I don't like the way raisins taste after they've been baked, so next time I'll probably use the apricots or dates the original recipe calls for. And more coconut! Always more! :)
Chicken Fried Rice
A friend treated me to a stir fry the other day that got me craving fried rice so I made a batch and thought I'd share! This is one of my husbands favorite meals and it is definitely comfort food for me!
Ingredients:
3 cups cooked brown rice
1-2 cooked chicken breasts, diced
2 cups veggies, diced (I used peas, carrots, and sweet potato)
1 egg
1/2 cup low-sodium soy sauce or tamari
oil (I used coconut oil)
Directions:
Sauté veggies in oil until done in a wok, or high-sided skillet or saucepan. Add chicken, rice, and a tablespoon or so of oil to keep everything from sticking. Cook until warmed through, stirring often. In a small bowl, whisk egg and soy sauce together. Add to rice mixture and stir to evenly combine. Cook, stirring continuously, until egg is fully cooked - it should no longer look wet.
Don't worry, as long as you get the egg to 145 degrees for 15 seconds, you're not risking consuming any harmful bacteria - egg whites look "done" (coagulate) at 144-149 degrees, and egg yolks at 149-158 degrees. In other words, don't stress too much about cooking them forever, they are "safe" before they are "done." (And side note - using pastured eggs from a reliable source may decrease your chances of getting a bad one - http://kellythekitchenkop.com/2010/01/are-raw-eggs-safe-to-eat-real-food-wednesday.html)
Here are a few more recipes to help use up your leftover rice:
2010 Ultimate Blog Party!
Welcome party-goers!! This is my first time participating in the Ultimate Blog Party and I'm excited to join in! You can find a more thorough introduction over in the left column under "Navigation," so I will just give you a brief overview here.
I'm a 26 year old mom of 2 (a two year old boy and a newborn girl), married to a fantastic man. We are resident managers for a non-profit organization that provides transitional housing for homeless families. We live on-site and provide support for the families on nights and weekends when the paid staff is gone. The rest of the time, I'm a stay-at-home-mom and my husband is the branch manager of a library.
Here at Eat From Your Pantry, I like to share what I've learned about living within our means and providing for my family with what I have on hand in the kitchen. These are things I frequently share with our residents here and this blog is a great sounding board. I hope to continue to grow it as a resource.
I've just started a weekly feature called Make It Yourself Monday. You can also find tips and resources (again, left sidebar) as well as recipes here on the blog. For your convenience, here's a list of recipes I've blogged about:
Main Dishes
Sides/Appetizers/Breakfasts
Desserts
Hope you decide to stick around, and be sure to check out all of the other great blogs participating in the party this year! There are even (tons of) prizes at this party! You can see the list here. If I had my choice I'd love to win:
the $50 paypal transfer, $150 shopping spree to A Rocking Horse To Love, the $100 gift certificate to Summit Camping Gear, $50 to RUVAcards, or the $25 Starbucks gift card. :)
Get Ready to Party!!
I'm so glad I found this before it was too late! I need a jump start to get me blogging again, adding a little one to our family has been distracting. :) Read about the party and join us! Check back tomorrow for my party post. :)
Make it Yourself Monday: Yogurt
I'm doing a bit of content-recycling since I've blogged about yogurt before, but hope you enjoy in any case! Taking care of a two year old and a three week old has kept me a bit too busy to blog much! :)
I first made crock pot yogurt a year or so ago after seeing this post on crockpot365. I know it is old news to most of you, but if you haven't gotten around to trying yet, you should now!! Here are the basic instructions with some of my notes:
Crockpot Yogurt
Ingredients:
1/2 gallon whole milk (preferably raw or VAT pasturized, but anything works)
1/2 cup live/active cultured plain or vanilla yogurt (a little store bought cup works fine)
fruit and honey (optional)
Directions:
Heat milk in crockpot on low for about 3 hours. You want the milk to get up above 180 degrees. Tip: you'll know it's hot enough when a skin forms.
Turn crockpot off and let sit for another 3 hours. You want the temp to get down to 110 degrees or so.
After the 3 hours, scoop out 2 cups of the milk and mix it with the yogurt.
Pour the milk/yogurt back into the crockpot and combine.
Put the lid back on and turn the crockpot off.
Wrap a heavy bath towel around the whole crockpot to insulate the let sit for 8 hours or over night.
In the morning, put the yogurt in the fridge for a few hours to help set.
Add fruit and honey if you'd like or serve with granola!
What did you make yourself this week?
He is Risen!
Blessed be the God and Father of our Lord Jesus Christ, which according to his abundant mercy hath begotten us again unto a lively hope by the resurrection of Jesus Christ from the dead. -1 Peter 1:3
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