Tuna Casserole.

This past week has been super crazy. I've been sick, the boys have been crabby, I needed something fast and easy for dinner. And this definitely was. If you have ever eaten tuna helper, you would like this, it is way better. You could add any veggie that you like to this, broccoli would be very good. The recipe calls for 3/4 pound of pasta, which is silly to me so I added the whole pound and had no problems.

Tuna Casserole


coarse salt and ground pepper-to taste
3/4 pound macaroni or any small shaped pasta
1 cup panko
2 Tbs. parmesan
2 Tbs. olive oil
1 yellow onion, diced
3 Tbs. flour
2 1/2 cups low-sodium chicken or veggie broth
1 1/2 cups whole milk
2 cans (6 oz each) tuna, get the solid if you can. Drained and flaked
1 cup frozen peas, thawed

1. Preheat oven to 425. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko and parmesan.

2. In a pot, heat olive oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas, and season with salt and pepper.

3. Transfer tuna mixture to a 9x13 inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool 10 minutes before serving. (If you can wait...)

Pumpkin Muffins

The weather here in Mountain Home has still been pretty warm up until the last week or so, so it hasn't really felt like fall yet. But they have all pumpkins out at the store, and pie crusts, and all those things that remind you of fall. So even though I'm not usually a fan of pumpkin, I felt like I had to buy a can of pumpkin, like it was the "right" thing to do this time of year. Glad I did. Made these pumpkin muffins and everyone loved them! Including my cats. I had read on the ASPCA page that giving your cats a spoonful of pumpkin is good for them since it's a good source of fiber. I really didn't think the cats would eat it, it doesn't even smell like something a cat would be interested. But all the cats ate it, and then thought the muffins were for them as well. This is from the same book as the zucchini bread, actually made these first. This recipe only makes about 8, so I doubled it.

Pumpkin Muffins


8 Tbs. butter, softened
3/4 cup brown sugar
1/3 cup molasses
1 cup mashed cooked pumpkin
1 egg, slightly beaten
1 3/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 400. Grease muffin pans or line with paper baking cups.

Combine the butter, brown sugar, and molasses in a mixing bowl, and beat until creamy. Add the pumpkin and the egg, and mix well. At this point, the mixture will look curdled, which is okay. In another mixing bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg, and stir and toss them together with a fork or whick. Add the combined dry ingredients to the creamed mixture, and beat just until the batter is smooth, about 20 seconds.
Spoon into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until a toothpick can be inserted and pulled out clean. Remove from oven, serve warm!
*Don't forget to give your furry friends a little of any left over pumpkin ;)

Zucchini Bread!

So last week I got two GIANT zucchinis from a neighbor. She told me ahead of time they were big, but I had no idea that zucchinis could get so big! I had to do something with them, so I made zucchini bread. I have never made it before, and when I don't know what recipe to use I always turn to my Fannie Farmer Baking Book, smart move! This was, and still is, since we'll be eating it for the next year, delicious! Very easy to make. Everyone loves it, and hopefully I'm scoring points with my friends since they've all been getting lots of this lately! It's very moist and does keep well and can be frozen.

Zucchini Bread


3 cups flour
1 Tbs. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini

Preheat oven to 350. Grease two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmegs, and cloves, and set aside. Place the milk, eggs, melted shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blended.
Divide evenly between the prepared and bake for about 50 to 60 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean. Remove from the oven, and let cool for about 5 minutes, then turn out onto a cooling rack to cool completely.

Some big changes in the near future...

So I wanted to share our super exciting news! After 5 years here in Mountain Home, Idaho, we are finally getting ready to move...to CALIFORNIA! Sean has been itching to get out of here for a long time. I constantly tell him "good things come to those wait", which I'm sure really annoys him, but it's true. He had applied for a job as a tech school instructor, and after waiting and waiting, we finally got official word that he got the job and we need to be there in spring. This is so bittersweet for us. Idaho is where we started our family. When we moved here we had only been married for a week or so. We will also be leaving behind some amazing friends that have become family. However, Sean and I are ready for a fresh start. This will be our first time moving with kids and pets. We are heading to a Navy base on the coast which is going to be a huge change. But there's so much we are looking forward to, besides the beach. One of the big ones is the food! I'm hoping for lots and lots of fresh produce. I think living in Cali will make being a vegetarian sooooo much easier. Well, that's all I've got for you right now, more to come!

Summer's Artichoke Spinach Lasagna

So part of living with a disease means sometimes I fall ill quickly, unexpectedly, and even when I get a cold it means I'm going to be super sick...for days. To you this may sound super depressing, but for me, it has become a normal part of my life. The last few days I've been feeling very under the weather, but luckily I have amazing friends who are more like family who jumped right in and helped Sean and I out. Last night our friend Summer brought us dinner. Being the sweetie she is, she wanted to make something vegetarian for us. She made a white lasagna with spinach and artichokes, it was soooo good! It was like spinach artichoke dip with noodles...omg...yum. Not only did she make it for us, but she also told me I could share her recipe! So here it is, and a BIG thank you to Summer!!

Summer's Artichoke Spinach Lasagna:

2 tablespoons olive oil

9 uncooked lasagna noodles

1 onion, chopped

4 garlic cloves, minced

1 (14.5oz) can veggie broth

¼ teaspoon rosemary

1/2 teaspoon basil

¼ teaspoon parsley

1 can artichoke hearts, drained, and chopped

1 package fresh spinach

**Alfredo sauce** recipe below

3 cups shredded mozzarella cheese, divided

1 (4oz) package of feta, crumbled 

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. 
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. (skip if using no boil pasta)
• Warm olive oil in a large skillet on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and spices; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfredo sauce. 
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. 
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting. 

Summer's Alfredo Sauce   (Make sure you double this for the lasagna)

1 cup Milk

2 tablespoons all-purpose flour

1 cup cottage cheese

½ teaspoon garlic powder

3 teaspoons of onion, minced

Salt & pepper to taste (1/4 tsp of each)

½ cup parmesan cheese

Combine all ingredients into food processor and pulse until smooth.  Transfer into sauce pan over medium-heat until heated through.  When it is heated, Add 1 teaspoon of cornstarch to ¼ cup of water in a separate bowl and stir to mix.  Pour into the alfredo mixture stir until slightly thickened.  This goes into the artichoke mixture!!

Southwestern Pinto Bean Burgers

I would have to say that 98% of the time, Sean and I are vegetarians. This is for a variety of reasons. I grew up in an almost vegetarian home. There are some animal rights issues tangled in there. And with all the health problems I have, and that run on my husbands side of the family, it is a choice we make just to be healthier in general. It works out all around. But most people we meet are a little surprised that we successfully have followed this "diet", if you want to call it that, for so many years. Here's the thing. Being a vegetarian does not mean we eat nothing but salad. We also don't try to make other things seems like meat. It is totally possible to eat full flavored meals without meat! This is one of those meals that makes me remember how easy it is to not eat meat! We served these to friends of ours, one is vegetarian, the other definitely is not, and she said these were very good!

Southwestern Pinto Bean Burgers


1/2 cup diced onion
1/2 cup bread crumbs
1/4 cup chopped cilantro
2 Tbs. minced jalapeno
1 tsp. hot pepper sauce
1/2 tsp. cumin
1/4 tsp. pepper
1/8 tsp. salt
1 egg
1 15oz can pinto beans - drain, rinse
1 cup frozen corn, thawed

Combine all ingredients except the corn, mix and mash beans with a fork or potato masher. Stir in corn, mix well. Divide into 4 equal portions, shaping into 3 1/2" patties. Place on foil cover, pam sprayed pan. Bake at 400 for 10 minutes. Turn over, bake another 10 minutes, until hot and temps at 165.

Serve on bun with tomato, lettuce, and cheese if desired (pepper jack is great!) and Chipotle mayo.....
1/4 cup mayo, 1 tsp. minced chipotle in adobo

Peanut Butter Banana Bread

Last winter, while staying at my parents house, my mom made this wonderful peanut butter banana bread from a recipe she found in a magazine. I had absolutely no problems getting lots and lots of this bread into my face. My mom, on the other hand, was not a fan. But I don't see how you could not like something that has a peanut butter glaze on it! I forgot about this bread when I returned home. Last month I went in my freezer for something, and realized I had a huge stash of bananas in there, that fell out as I opened the door. Whenever I have bananas that start going black, I put them in the freezer, you never know when you're going to want to make a smoothie or banana bread! So as all the bananas tumbled out, I realized I needed to makes something with them asap. I usually use the same recipe for banana bread, but I wanted to try something different. So I looked up recipes online. I found that another food blogger that I occasionally read had recently posted a recipe for peanut butter banana bread, and it just happened to be the same recipe my mom had made. So I made it, and still liked it, and Sean seemed to have no problems getting lots of this into his face either! Annnd it's a little healthy since there's whole wheat flour, bananas, and ground flaxseed in it! Yes!!

Peanut Butter Banana Bread


1 1/2 cups mashed banana
1/3 cup plain or vanilla fat free yogurt
1/3 cup peanut butter
3 Tbs. butter-melted
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup flour
1/4 cup ground flaxseed meal (can leave out)
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. allspice
1/4 cup chopped peanuts

Preheat oven to 350.
Mix flours, flaxseed meal, baking soda, salt and spices.
Whisk bananas, yogurt, peanut butter, and butter. Whisk in the eggs and sugar.
Add wet ingredients to dry, then add nuts. Bake in a loaf pan for 55-65 minutes.
Cool IN PAN for 20 mins, then remove and place on cooling rack until completely cooled off.
To make glaze, mix 1/3 cup powdered sugar, 1 Tbs. milk, and 1 Tbs. peanut butter until smooth. Spoon over cooled loaf.

Great Meal to Start off the Season!

It is now officially fall here in Mountain Home, Idaho. Most days it's been cool, and of course windy. We've also had a few random hot days. But this last week we've had lots of rain. Once it's fall, I start thinking about holidays, and when I think about holidays I feel the need to cook alot, and have a cozy house filled with people. So a few weeks ago ago I had over all my favorite people from base and did a Sunday night supper, and kinda watched the game. "Kinda", because, well, as much as I'm trying to care about football, I just don't. However I love the excuse to have people over, and eat in excessive amounts! So the meal I made for our friends was Rainy Season Chicken Soup with buttermilk biscuits. This is my mom's recipe, and has been my husbands favorite soup for years! The biscuit recipe is basic, but it was something I've never made before and they were a wonderful compliment to the soup! Our friends have been bugging me for the recipe ever since. :) I doubled this recipe for company.

Rainy Season Chicken Soup


8-10 oz fresh white mushrooms, sliced
2 Tbs. butter
2 leeks, white and green parts only-split, rinsed, diced.
2 medium carrots, diced
2 large celery ribs, diced
2 boneless, skinless chicken breasts
2 Tbs. flour
2 Tbs. dry white wine (or chicken broth)
4 cups chicken stock (if using store bought, get the low sodium)
1 cup fat free sour cream
1 cup egg noodles
salt and pepper to taste

In a dutch oven, melt butter over low heat. Add leeks, carrots, celery, and mushrooms. Cover and cook over low heat 5-10 minutes until veggies are almost tender. Place chicken on top of veggies, cover and continue cooking 5 minutes. Turn chicken over, recover pan and cook for another 5 minutes give or take, just until chicken is done. Remove chicken from pan and set aside to cool. Sprinkle flour over veggies, stir to cook over low heat, 2 minutes. Slowly add 2 Tbs. wine or broth, and 2 cups of broth. Stir and cook until bubbly and thickened. Add sour cream very slowly, and allow to cook gently while you slice chicken into thin, bite-size pieces.
Meanwhile, in large frying pan, bring remaining 2 cups of stock to a boil, then add noodles. Cook about 5 minutes, until noodles are done. Do NOT DRAIN! Slowly add noodle mixture to hot veggie/sour cream mixtures. Add chicken pieces and bring back to simmer.

Buttermilk Biscuits


2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking powder
1/2 cup vegetable shortening
2/3 cup buttermilk

Preheat oven to 425. You need one large baking sheet-do not grease.
Combine the flour, salt, baking powder, and baking soda in a mixing bowl and stir them together with a fork or wire whisk. Drop the shortening into the dry ingredients and using a pastry blender, or your fingertips, work the shortening into the dry ingredients until the mixture is in fine, irregular crumbs resembling soft bread crumbs. Add the buttermilk all at once and stir with a fork just until the dough forms a cohesive mass.
Turn the dough out onto a smooth, lightly floured surface, and knead 12-14 times. Pat into an 8 x 8 inch square about 1/2 inch thick. Use a knife to cut the dough into 2 inch squares. Place the biscuits in the baking pans or on the sheet (with biscuits touching if you want them light and fluffy, or at least 1 inch apart if you want them darker and crisper). Bake for 15-20 minutes, and serve very hot.

Just something that's been on my mind.

Lately I've been feeling like all I do when I get on here is post a recipe, and I think I may want this blog to be slightly more personal. Especially since food is something that I love, and I feel that being a stay at home makes cooking a major part of my "job". When I started this food blog, I was mostly looking for a distraction. In the summer of 2009, I was pregnant with my second son, Conor, and woke up one morning with "claw hands". I didn't know that it was arthritis, and not just arthritis. After many tests, Conor being born premature, and struggling with many bizarre and painful symptoms and seeing a handful of different doctors, I was finally "diagnosed" with Sarcoidosis. I use the term "diagnosed" pretty lightly, since I have experienced almost all of the symptoms characteristic to Sarcoidosis, but doctors have been unable to prove with a biopsy that I have it. At about the same time I began experiencing the bizarre symptoms, I was also diagnosed with a Panic/Anxiety Disorder that has played a major part of my life in the last few years. So because of all that going on in my life, I was hoping I could lose myself in food and this blog. However because of my health, many surgeries, flare ups, a deployment and the two darling little boys I have running around, I have not at all been able to lose myself in food! With that out there, I would like to say that at this point in time, I am healthiest I can be. I lost 40+ pounds while Sean was in Iraq, and also took the reins on my anxiety disorder, and for the most part we are following a vegetarian diet. I am enjoying everything in my life to the absolute fullest, especially my cooking! I've been trying many new things, and being more health conscious in the kitchen. I've made a few mistakes that turned out wonderfully, and all around enjoying cooking more than I ever have! With all that off my chest, I am hoping that I can incorporate a little bit more of me into this, while sharing some of my favorite recipes! :)

Fettuccine Alfredo

As I always seem to be, I am behind in my posts! I've been busy, busy, busy! Somehow, I have found time to try lots of new recipes! Tonight we tried fettuccine alfredo, and it was so much easier than I expected. Not at all good for you. Very filling. Very delicious! I found the recipe on the Food Network site, and is from Tyler Florence, who I am not always a fan of, for no particular reason. Well, okay, he annoys me. But  I suppose he makes good food.

Alfredo Sauce:

1 pint heavy cream
1/2 cup (1 stick) unsalted butter
1 cup parmesan
fresh cracked black pepper to taste
salt to taste
parsley to garnish

Heat cream in a heavy pot on low-medium heat. Add butter, whisk gently until melted. Sprinkle in cheese, whisk until melted and smooth. Season with salt and pepper. Toss with hot, cooked fettuccine. Garnish with chopped parsley.

Easy, right?!

Mexican Pizza

Why didn't I make this sooner?! This is so good, and ridiculously easy! The recipe called for just half of a 16 oz. can of refried beans, but I made my own crust and it was big, and used the whole can! Could add diced fresh tomato and olives to this!

-1/2 16 oz. can spicy, fat-free refried beans. (If you can't find spicy refried beans, as I often can't here in little old Mt. Home, ID...use the traditional kind and mix in 1 tsp. chili powder)
-1 cup salsa, divided
-1 12-inch pre-baked pizza crust (or make your own!)
2 cups shredded hearts of romaine lettuce
3-4 thinly sliced green onions
1/4 cup ranch dressing
1/4 cup crumbled tortilla chips
1 cup shredded pepper jack or monterey jack cheese (or a mexican blend)

Preheat oven to 425. Mix beans and 1/2 cup of salsa in a bowl. Place crust on a cookie sheet, spread the bean mixture over it. Bake until it's crisp and warm, about 10 minutes. Remove from oven, top with cheese and green onions (and tomato and olive if adding) and return to oven just for a few minutes, until the cheese melts. Top with shredded romaine, and dollop with the remaining salsa. Squeeze ranch back and forth over the top.

Cinnamon Rolls

So, I've been slacking a bit! My husband returned from deployment end of June, and we've been very busy! I did do a lot of cooking/baking the first few days he was home though. He had some specific requests, and we went through a ton of food the first two weeks! It was like he hadn't eaten for the last 9 months! Anyways, this recipe was actually something I was really craving, and is definitely a  family favorite. Even my husband, who does not care much for sweets (I know, what's wrong with him?!) loves these. He actually woke up at 4am one morning and went downstairs and got one! It's a combination of 2 recipes, the sweet dough/sticky bun recipe from the one and only Fannie Farmer Baking Book, and the cream cheese frosting is an Alton Brown recipe (so you know it's perfect!). This recipe is actually pretty easy, the hardest part is probably waiting for the dough to rise, and then waiting while they bake. No wait, I lied. The hardest part is waiting for them to cool off enough to eat one!!!! These are honestly the best cinnamon rolls I've ever had, and after making them the first time, I made them on a weekly basis for a few weeks straight. Okay, so here's the recipe. Please remember, I said these were good...not good for you....! :)

Sweet-Roll Dough:
2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 tsp. salt
8 Tbs. butter (one stick), softened
3 eggs, at room temp.
5 1/4 - 5 3/4 cups flour

Filling:
6 Tbs. butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
1 Tbs. cinnamon

Cream Cheese Icing:
2 1/2 oz. cream cheese (about 1/4 cup)
3 Tbs. milk
5 1/2 oz. powdered sugar (about 1 1/2 cups)

Sprinkle yeast over warm water in a small bowl, stir, and let stand for minute to dissolve. Combine milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in dissolved yeast. Add 2 1/2 cups of flour and beat until smooth and well blended. Add 2 1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes. Resume kneadinf for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk. Punch down the risen dough.

Roll out dough on a floured surface to a rectangle about 32 x 12 inches and 1/3 inch thick. Brush the surface with melted butter. Combine brown sugar, cinnamon, and nuts if using. Sprinkle evenly over the buttered dough, and press in gently with your fingers. Beginning with the long end, roll the dough up like a jelly roll, then cut into pieces about 1 1/4 inches wide. you will have about 24 slices. Place all in a greased 9x13 pan, or split into two greased round cake pans. Press them down gently just so they touch. Cover, and let rise until puffy and double in bulk.

Bake in a preheated oven at 375 for about 25 minutes, until golden brown on top. Remove from oven and let cool in the pans for about 5 minutes.

Make icing by beating cream cheese in a mixer until creamy. Add mix, and beat until combined. Sift in the powdered sugar and mix until smooth. Spread over the slightly cooled cinnamon buns and serve immediately!

*I stored the leftovers in the fridge, covered with plastic wrap, and would just microwave for about 20-30 seconds to reheat! If covered, these will keep for a few days...not that they would last that long....

Iced Coffee

I'm not taking any credit for this "recipe"....it is too easy! But this is one of Sean and my favorite things on summer mornings! We brew coffee in the evening the way we always do, put it in a pitcher, let it cool and refrigerate over night. In the morning it is cold, and we serve it over ice. I add soymilk, but you could do regular milk or add sugar or flavorings. No need to spend $3+ on ice coffee when you can make it yourself!!

My garden!

So this isn't a recipe, but wanted to share! This year I've been doing a lot of gardening. I find it to be so relaxing, and rewarding! Plus I've had lots of time to do it with Sean being gone! I've been wanting to do a big veggie garden, but living on base, I don't have much space to do so. I got this idea from another woman on base, and I don't know why I never thought of this! She said she got a kiddie pool, filled it with dirt, and started planting! So I did the same! I did a grape tomato plant, jalapenos (at Sean's request), cucumbers, red bell peppers, and string beans. Then I did some seeds, lettuce, carrots, and peas, and they are all sprouting now! My boys think it is so cool that a pool is filled with dirt (typical boys....), but I think it is so important for them to see where food comes from. In my front yard I have some oversized buckets that I planted basil, roma tomatoes, sweet peas (that are going crazy!), and strawberries! I am considering doing one more pool, since I had a lot of dirt left over, and just doing all strawberries. I am really looking forward to doing some cooking all this!! :)

Hash Brown Casserole

Alright, this is nothing fancy, but everyone loves it!  Just thought I would post this since I am planning a big breakfast, and this will be served!  :)

1 (2 lbs.) package souther style hash browns - THAWED
1/2 cup butter
1/2-1 cup chopped onions
2 (10.75 oz) cans, cream of onion and/or cream of potato soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. ground black pepper, or white pepper.

Optional Topping:
2 cups crushed cornflakes
1/2 cup melted butter

Saute onion in butter until soft. In large bowl, combine potatoes, soup, sour cream, cheese, salt and pepper, and onion/butter mixture. Place in a greased 9x13 pan.

For topping: Combine cornflakes with melted butter. Sprinkle on top of potato mixture.

Cover with foil, bake at 350 for 45 minutes to one hour. Remove foil last 15 minutes of baking time.

*This can be assembled one day ahead. Take out of fridge at least one hour before baking, and it may take longer to bake.

Candied Citrus Peel

This is very good, and very easy, but looks fancy. Good to nibble on, gift it, or could add into scones or granola.

1. With a sharp knife, slice off ends of 2 grapefruits, 3 oranges, or 4 lemons. Following the curve of the fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.

2. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.

3. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. WIth slotted spoon, transfer peel to wire rack, separating the pieces as needed.

4. Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

To store, keep in an airtight container at room temp. up to 3 weeks)

Soba Salad!

I have a hard time finding soba out here, but it is worth the search! Soba noodles are buckwheat noodles, and not nearly as scary as they sound! I thought they might have a very different taste, but they are quite mild. This salad is wonderful, and you can add a lot more of the veggies than it calls for!

1 package soba
1/2 English cucumber, thinly sliced
1/4 head red cabbage, thinly sliced
1 shallot, thinly sliced
1 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh lemon juice
3 Tbs. olive oil
coarse salt and ground pepper
4 oz. feta, crumbled

1. Cook soba according to package instructions. Drain.
2. In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba. Season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

Tortellini Salad

Very simple, very delicious. This does make a lot, and it is very hearty.

3 bags tri-color tortellini (dried - from the pasta aisle), I have never found the tri-color out here, I usually use the three cheese kind.
1 can black olives, sliced
1 yellow (or red) bell pepper, chopped
1 pt grape tomatoes, you can cut them in half if you wish
1/2 cup chopped italian parsley
marinated artichoke hearts
Italian dressing
parmesan cheese

Cook tortellini until al dente, drain, rinse with cold water to stop cooking. Drain well. Add remaining ingredients. Toss with enough dressing to moisten it. Refrigerate. Add additional dressing if needed before serving. Sprinkle with parmesan cheese.

Summertime Club Wraps

I made these a few weeks ago while Sean's cousin, Sara, was here visiting me. She loved these, and they have been a favorite of mine for a long time, I just always forget about this recipe! Luckily, Sara picked this one out and I was so glad she did! These are easy, have a great bright flavor, and it's all the goodness of a club sandwich but without the added calories of the mayo, extra slice of bread in the middle, and you can use turkey bacon, or eat these with just veggies! These are also really good when made with flavored tortillas, but I have a hard time finding those out here in the middle of nowhere! This recipe says it makes 2 servings, but this recipe can be flexible and you can add more or less of the things you like, and just make sure you have more tortillas. I always make a ton of this, it definitely all gets eaten!

4 uncooked bacon slices
1/2 cup chopped avocado
1/2 cup chopped tomato
1/3 cup finely chopped red onion
2 Tbs. chopped fresh basil
1 tsp. lime juice
kosher salt
pepper
1/4 lbs. thinly sliced smoked turkey
1 cup arugula or romaine
2 10 or 11 inch flour tortillas

Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown. Transfer to a paper towel lined plate. Combine the avocado, tomato, onion, basil, and lime juice, in a small bowl. Season with salt and pepper to taste. Divide avocado mixture evenly among the tortillas and spread over each tortilla, leaving at least a 1 inch border around the edge. Divide turkey, bacon, and arugula among the tortillas, and wrap.

Pea Nutty Noodles

Okay, so I haven't been on here in awhile, and I have a ton of catching up to do! Between this deployment and being a single mama, emergency surgery, a flare up, and running again, I've been crazy busy! So I'm going to make an attempt at posting a few recipes, but I don't have pictures for all of them...sorry!
So anyways, this recipe is amazing! For Christmas, my sister Katy gave me this awesome cookbook! It is called "The Family Dinner" by Laurie David and recipes by Kirstein Uhrenholdt. It goes through why family dinners are so important, how to have a successful family dinner, dinner ideas (like "meatless mondays!), table talk topics, and recipes that you can do with your kids! It's a really great book, I highly recommend it! So I found this recipe in the kid section, it is so easy, and is definitely one of my favorite recipes right now! It is very easy (too easy!) and I starred the garnishes we used. This can be served hot or cold, as a meal, or as a side dish.

Pea Nutty Noodles


For the Peanut Sauce:
1 lbs. pasta....I used thick spaghetti and it worked great, whole wheat pasta would be good too, or soba!
1 cup peanut butter
1/2 cup soy sauce
2/3 warm water
3 Tbs. chopped fresh ginger
2 garlic cloves, chopped
1 Tbs. sesame oil
1 Tbs. honey
3 Tbs. white (rice or wine) vinegar

Garnishes: Pick and choose any you please and as much as you want!
chopped peanuts*
diced cucumbers*
diced apples
sliced scallions*
limes, cut into wedges*
sliced cabbage
chopped fresh cilantro* or mint
shredded carrot*
chopped bell pepper*

Pick out the garnishes you want to serve with the noodles and chop, dice, and slice them. Set aside. Boil pasta until al dente in salted water. Drain, rinse quickly with cold water, and set aside. Mix all the ingredients for the peanut sauce in a big bowl, stir until it is all mixed together and smooth (you can do this in a blender). Toss sauce with pasta. Serve with garnishes.

Black Bean and Rice Salad

My Grandma made this one summer while I was home, and I loved it. Ever since then I have been making it all year round. I consider this a "summer" food, because of the bright flavors and because it is light. It is a great side dish, but also a good light lunch. This does make quite a bit, so you may want to cut this recipe in half.  If you want to make this vegetarian, make sure you use vegetable broth, or just cook the rice with water.

Black Bean and Rice Salad


for rice:
2 14 1/2oz cans chicken broth
1/2 cup water
1 lbs. package long grain rice-Jasmin is the best.
2 bay leaves


2 15oz cans black beans, drained and rinsed
2 red peppers, diced (can use yellow, or orange, or a combo.)
1 green pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped

for dressing:
1/2 cup olive oil
3 Tbs. orange juice
2 Tbs. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste

Bring broth and water to boil in heavy, large sauce pan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid in absorbed, about 20 minutes. Mix all ingredients for dressing, whisk with fork. When rice is cooked, add dressing, it absorbs into the rice better if you pour it over while the rice is still warm. Transfer rice to large bowl and fluff with fork. Mix in beans, peppers, red onion, cilantro.

Tiramisu

I have really been craving this lately, but have no time to make it these days! This is a family recipe that I have always loved! I don't have a picture since I haven't made it recently but thought I would share the recipe anyways...

Tiramisu:

4 large eggs, separated
6 Tbs. sugar, divided (2Tbs. and 4Tbs.)
1 Tbs. coffee or chocolate liqueur of your choice, Kahlua is good though
1 pound mascarpone
1 package (7oz) savoiardi (Italian lady fingers - NOT the soft ones)
3/4 cup espresso or very strong coffee, at room temperature
2-3Tbs. cocoa powder

In large, mixing bowl, beat egg whites on high speed to stiff peaks. Sprinkle with 2Tbs, beat until soft peaks form. Set aside.

Using same beaters in another large mixing bowl, beat egg yolks and remaining 4Tbs. sugar until thick and pale yellow, 3-5 minutes. Beat in liqueur and mascarpone. Fold in beaten egg whites. Set aside.

Use 2 1/2 quart glass bowl that is at least 3 inches deep. Quickly dip ladyfingers in espresso/coffee, arrange to cover bottom of bowl. Layer 1/2 inch of the mascarpone mixture over ladyfingers. Put cocoa powder in a sifter and gently and evenly sift a thin layer of cocoa over mascarpone. Top with another layer of espresso dipped ladyfingers, another 1/2 inch of mascarpone and another sifting of cocoa powder. Top with remaining espresso dipped ladyfingers and remaining mascarpone, spreading to cover ladyfingers completely. Sift cocoa over top. Cover loosely and refrigerate at least 3 hours (over night is good) before serving. You could also top with chocolate curls or shavings.

Mix and Match Chocolate Bark

I made this this past weekend to send to they hubby. Thought it would be a nice change from all the cookies I've been sending him! I found this is the Dec. issue of Food Network magazing. It turned out so good, and was much easier than I expected! The best part is that you can add whatever toppings you like.

Chocolate Bark:

-1 pound of chocolate, bittersweet, semisweet, white, or half bitter or semisweet and half white chocolate.

Crunchy Topping Suggestions:
- almonds
-walnuts
-macadamia nuts
-pecans
-pistachios
-cashews
-pine nuts
-hazelnuts
-peppermints
-toffee
-nut brittle
-toasted coconut flakes
-banana chips
-broken cookies
-pretzels
-peanuts
-potato chips

Chewy Topping Suggestions:
-dried figs
-dried apricots
-dried cherries
-dried cranberries
-dried mangoes
-candied orange peel
-crystalized ginger
-marshmallows
-caramels

Spice Suggestions (optional):
-red pepper flakes
-flakey sea salt
-crushed cardamom seeds
-toasted fennel seeds
-crushed pink peppercorns

-Prepare your pan, line with foil, shiny side up. Smooth out all creases.
-Pick your ingredients. I used semisweet and white chocolate, pretzels, peanuts, and caramels.
-Chop your chocolate into 1/2 inch pieces with a large knife.
-Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls)
-Microwave for 30 seconds, then stir with a rubber spatula. Continue microwaving at 30-second intervals until melted, 3-5 minutes total. (For swirled, microwave each separately at 15-second intervals)
-Immediately add the reserved chopped chocolate and to bowl(s) and stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
-Pour chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-12-inch circle, about 1/4 inch thick-does not need to be exact.
-For swirled bark, pur the 2 chocolates side by side on the baking sheet and use the spatula to swirl them together.
-Add your toppings. Press them into the chocolate, arranging them so each bit has a mix of flavors and textures. Sprinkle with spices if you're using any.
-Let bark harden completely at room temperature, about 1 hour.
-Break into pieces (you may need to freeze for 5 minutes to make it easier, and so it doesn't melt under your fingers.

-Store in airtight container for 1-2 weeks.

Pan-Seared Scallops

I've noticed that since Sean has deployed, I'm not cooking the same as when he's home. I'm eating lots of left overs, or anything I can put together quickly. I realized this while grocery shopping Friday, and decided I needed to treat myself to something really good! I went straight for the seafood case and got some scallops. There is nothing worse than over cooked scallops. They get tough very quickly, and that can be very intimidating to someone who's never made them.  And in all honesty, scallops are just too expensive to ruin! So follow the instructions careful, be observant of how quickly they are browning, and you will be just fine!

 

1. Quickly rinse scallops, and pat dry. Season lightly with coarse salt.

2. Heat your pan over high heat. Add 1 Tbs. unsalted butter and 1 Tbs. vegetable oil. (It needs to be HOT to sear them, you will want to see a tiny bit of smoke coming off the pan when it's ready)

3. Place scallops in hot pan. Don't overcrowd them, and DO NOT move them! They need to form a nice brown crust, that will take about 2 minutes. (this will depend on the size, 2 minutes for average sized scallops)

4. Cook for another minute or so, but don't over cook!! They will continue to cook after you take them off the heat! They should still be quite springy if you press on them, if they are firm-you've over cooked them.

5. Serve right away. They get rubbery if you wait to long. Serve with the beautiful caramel side facing up.

You can melt more butter to drizzle over. Great with pasta or veggies, very versatile! 

Pasta with Lemon-Cream Sauce

With my husband being deployed, my time is so limited for cooking. So when I'm looking for recipes, it's gotta look pretty darn easy or it's getting passed up. When I first saw this recipe I thought, "oh that looks so good, therefor probably a pain"...luckily I read it, and this is beyond simple. Because it is so simple it is important that you do this right. Salt your water, this is the key to any good pasta. Your pasta water should taste like the sea, this takes more salt than you think, so you should actually taste test it if you aren't sure.  Don't forget to save some pasta water before you drain your pasta! Also make sure you check for seasoning, the right amount of salt will really bring out the flavor of the lemon, and too much pepper could easily over power this sauce. I used bucatini. I thought the small tubes would hold the sauce perfectly, which it did, but let's face it-there's no polite way to eat it. Unless they make different sizes of Bucatini..? I was very excited to find it at the grocery store today, since here in Mountain Home things like Bucatini are hard to find...ha ha. So anyways, this Bucatini was very wide, and impossible to twirl. However I did manage to get it to my mouth...and enjoyed this dish thoroughly. Next time I will use the fettucini it calls for. I made seared scallops to go with, but that will have to be a separate post.

Pasta with Lemon-Cream Sauce
(if you like, add 1 cup fresh broccoli or frozen peas to the pasta just before it's done)

-coarse salt & ground pepper (use fresh cracked, it makes a difference!)
-1 pound linguine (or whatever pasta you want to use...)
-1 tsp. extra virgin olive oil
-2 shallots, minced
-1 cup heavy cream
-1 tsp. grated lemon zest, plus 2 Tbs. lemon juice (this about all the zest and juice from one lemon)

-In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
-Meanwhile, in a small pot, heat oil over medium heat. Add shallots, season with salt and pepper, and cook stirring, until tender, about 4 minutes.
-Add cream and lemon zest. Bring to a boil and cook until slightly thickened, about 8 minutes.
-Add lemon juice and season to taste with salt and pepper.
-Pour cream sauce over pasta and toss, adding enough of the reserved pasta water to create a thing sauce to coat pasta.

Sweet and Spicy Nuts

With my husband being deployed, I am constantly looking for new recipes of treats to send him!  This is something I sent him around Christmas time, and his friend requested I send more. I thought I would post this now since I failed to around the holidays. I make these every year, and everyone loves them! You can go lighter or heavier on the red pepper, and if you don't have pumpkin pie spice or chai spice (I never have either) you can mix your own, or just do cinnamon with a pinch of nutmeg. The recipe says to bake at 275, but I always end up baking it longer, and sometimes at 300, otherwise it never gets solid enough to break apart and stays sticky.

Sweet and Spicy Nuts


1 large egg white
2/3 cup sugar
1 1/2 tsp. salt
1 tsp. pumpkin pie spice or chai spice blend
1/4 tsp. cayenne pepper
3 cups assorted mixed nuts
2 dashes Worcestershire sauce

1. Preheat the oven to 275.  Line a large baking sheet with parchment paper.
2.Whisk the egg white with 1 Tbs. water in a large bowl until frothy. In a small bowl, combine the sugar, salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.

3. Spoon the nuts onto the prepared baking sheet in small cluster and bake until golden, 30-35 minutes. Cool completely, then break into pieces.

Cilantro Lime Tuna Salad

Okay, so almost every sunday I make tuna salad, and keep it in the fridge for a busy day. It makes a fast lunch or dinner, it's good on toast, in a sandwich, on crackers (I love it on Triscuits with feta cheese, I think it grosses my husband out, but I love it), in a wrap, or as a tuna melt. I usually keep it simple..tuna, minced onion, chopped celery, dried dill, salt & pepper, and just enough mayo to hold it all together. But today I was wanting something a little different. So I went online, and found a recipe that appealed to me on Epicurious, called "Crunchy Tuna Salad". I used the idea for the dressing, however I didn't have the jicama or celery that it called for, so I changed it up a bit, and it turned out fantastic! It was a nice change from the traditional tuna salad, and it had such a bright flavor! The next time I make it, it will be going into a panini with tomato and monterey jack. So here's the recipe...

Cilantro Lime Tuna Salad


12oz can of solid white albacore tuna
5 Tbs. mayo
3 Tsp. dijon mustard
a good squeeze or two of lime juice
salt & pepper to taste
1/2 cup chopped cilantro
1/4 cup chopped red bell pepper
2 Tbs. minced red onion

Mix mayo, mustard, lime juice, salt, pepper, and cilantro. Taste to see if you need more lime, salt or pepper. Mix drained tuna, pepper, onion. Add dressing.

Raisin & Oat Scones

I got this recipe out of Everyday Food.  I'm not sure what I was expecting before I made these. They turned out good, but not what I expected. I really liked that the recipe called for whole wheat flour since most of the time I substitute at least half whole wheat. I did not add the fennel seed, I wish I would have, I think it would have given them that special something. Next time I make these I will use a combination of golden raisins and dried cranberries, or use all dried blueberries. If you are like me and hardly ever use buttermilk, there is a dried buttermilk powder you can buy. It comes in a can, that you can refrigerate after using some of it. You add a few tablespoons to milk and it works the same as buttermilk. These come together quickly, so they would make a good weekend breakfast.

Raisin & Oat Scones:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 Tbs. packed dark-brown sugar
1/2 cup rolled oats (not quick oats)
1/2 cup raisins or dried cherries
2 tsp. fennel seed (optional)
3 Tbs. unsalted butter, melted
1 large egg
1 cup buttermilk

Preheat oven to 400. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened-do not over mix! Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cheesy Chickpea and Sesame Crackers

First of all, my apologies for neglecting this blog...again! The last 6 months have been rough for my husband and I...had surgery, moved closer to family after he got orders to deploy, and have had continuing issues, however I am back home now! The hubby isn't due home for awhile yet, but I hope to be able to post some stuff in my free time (haha).

With that said, here is my new recipe!

I found this one recently and thought it sounded tasty, and the fact that is only had two steps made it all the more appealing since my time is limited these days! Thought I would give them a test run, and if they turned out good I would send some to the hubby, thought it would be nice to send something different for a change...and he will be receiving these!! They are quick to make, the longest part is the baking, which takes about 30 minutes.

Cheesy Chickpea and Sesame Crackers

1 can (15.5-16 oz) chickpeas (aka garbanzo beans) rinsed and drained

1 1/2 tsp ground coriander

3/4 tsp coarse salt

3/4 tsp ground pepper

1 1/2 cups flour, plus a little more for dusting a surface

5 Tbs cold unsalted butter (I used salted, but went a little light on the salt then)

1/2 cup grated parmesan

1 egg white

2 Tbs white sesame seeds

1. Preheat oven to 350, with racks in middle and lower third of the oven. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour, and butter and pulse to combine. With machine running gradually add 3 tablespoons cold water until dough forms a ball. Add parmesan and pulse to combine.

2. Divide dough and form into two 1-inch thick disks. On a lightly floured surface, roll out each disk to an 1/8-inch thickness. Brush with egg white and sprinkle with sesame seeds. With a knife, cut into 1-by-3-inch rectangles and place 1/2 inch apart, on two parchment lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets, then transfer to airtight containers and store at room temperature, up to two weeks.