Super Happy Fun Time Casserole

Super Happy Fun Time Casserole - Whole 30 Approved
recipe from Mike Dodge

roast the following before hand:
spaghetti squash
broccoli
1 package bacon

for sauce:
2 cans full fat coconut milk
2 eggs
minced garlic
salt pepper

for meat:
your choice ground turkey or beef
1 onion diced
minced ginger
minced garlic
sesame oil
rice wine vinegar
coconut aminos
salt pepper

instruction:
preheat oven 400
while browning meat start the sauce, mix all sauce ingredients and cook on medium heat, frequently whisking until it thickens 8 to 10 minutes

when meat is half browned add onions, garlic, ginger, oil, vinegar, and s&p. After fully cooked, taste, adjust seasonings to taste, then add the shredded spaghetti squash, mix thoroughly. then add coconut aminos to taste.

move meat mixture to casserole dish, add broccoli evenly around top, add sauce, gently work sauce into mixture, sprinkle bacon bits over the top. bake in oven for 10 - 15 minutes. serve warm.

No-Alarm Mexican Salsa

In trying to find healthy non-acidic recipes to snack on (my husband suffers from silent reflux), we came upon this recipe that is so unique and so delicious that I thought it would be worth sharing here. A proper mountain woman loves a different and fresh new recipe to delight her family and friends!

No-Alarm Mexican Salsa
from the cookbook Dropping Acid

Ingredients:
1/2 cup corn kernels (fresh or canned)
1/2 cup cucumber (washed, cut in half, seeds removed, and diced into 1/4-inch cubes)
1/2 cup banana (peeled and diced into 1/4-inch cubes)
1/2 cup pineapple (fresh, peeled, cut in half lengthwise, then in quarters, core removed, and diced into 1/4-inch cubes)
1/2 cup canned black beans (rinsed and drained)
1 avocado, sliced and diced
Optional: 1/2 cup honeydew (skin and seeds removed, then diced into 1/4-inch cubes)
1/4 tsp fresh ginger, grated
1/2 tsp ground cumin (best if whole cumin is roasted in a pan and ground when needed)
3 Tbsp fresh parsley (washed, stems removed, dried, and chopped fine)
2 Tbsp fresh cilantro (washed, stems removed, dried, and copped coarse)
2 Tbsp extra-virgin olive oil
1/4 cup pineapple juice
1 tsp salt, or more to taste

Directions:
1. Place corn, cucumber, banana, pineapple, black beans, honeydew, ginger, cumin, parsley, cilantro, olive oil, and pineapple juice in a bowl.
2. Mix thoroughly and season with salt.
3. Add the avocado last as it can easily become mashed.
4. Serve immediately before the bright green color of the herbs fades.

In our house we devour it with salty corn/tortilla chips, and it goes fast!

Peace and pine trees,
Whitney Joy

Mark's Famous Bran Muffins

I've had never heard of someone making a big deal about baking bran muffins before I met Mark. He would announce he was making his special muffins like he was throwing a fall party and we would all hover around his kitchen and wait for the giant muffin tins to come out of the oven. Mark was our health and fitness guru who always made cooking and eating healthy seem so easy. He said they were healthy, but we loved them because they are delicious!

Years ago he came over to our house during the Holidays and taught my mom and I how to make them... they totally remind me of fall, here's the recipe:

Ingredients:
3 cups all bran
3 cups bran flakes
2 1/2 cups hot water
5 cups whole wheat flour
5 tsp baking soda
1 1/2 cups apple sauce (look for natural, Mark uses home-made)
1 cup honey
4 cups milks (mark uses soy)
6 egg whites

Directions:
Pour hot water over all bran and bran flakes - set aside
Mix whole wheat flour and baking soda and make a well in the middle. Add apple sauce, honey, milk, and egg whites. Stir all together.
Fold in bran mixture.
Bake at 375 degrees for 20-25 in large muffin tins.

*Mark suggest cutting the recipe in half for a normal but still big batch, but he likes making the entire recipe and then refrigerates the batter he doesn't use right away for up to three weeks - for a convenient cozy breakfast!

If you liked this post, here are some other fall bread recipes to try:
amanda jane's chocolate chip pumpkin bread
emily earl's poppy seed bread w/ orange glaze
my mom's busy day banana bread
southern living's pumpkin-honey beer bread

Trader Joe's Pumpkin O's Treats

 Mary tried some of Trader Joe's Pumpkin O's and then told me to stock up and bring her some... "I only bought two and I am regretting it." So I stopped by Trader Joe's and picked up some on the way home from work the other day... then I got to thinking, and thought of the most brilliant idea!

Pumpkin O's + melted marshmallow + milk chocolate = PUMPKIN CHOCOLATE FALL DELIGHT

They are the fall gourmet version of rice krispie treats. So easy to make, and sooo delicious. From one proper mountain woman to another, if you live by a Trader Joe's... try them out, they are a proper, warm, gooey, campfire-y, pumpkin-y, fun, and fall-time treat to be shared with all.

Peace and pumpkins,

Whitney

Hello September! Poppy Seed Bread W/ Orange Glaze

I really had the fullest of intentions of going in to work on Saturday, to rack up some over time and get a jump on the structure drawings that magically piled up on my desk Friday afternoon. I really did. But once I left the office and started breathing the crisp September air into my lungs... I realized that work can wait till Monday. There are only a handful of September weekends in the year, no fool should waste them being inside a fluorescent lit office, even for that sweet sweet over time money.

When I walk outside and smell fall on horizon (especially this year, being newly married) my nesting instinct kicks in and I just want to putter around the house, I want to cook and bake, and I want to prepare the inside to be cozy and snug.

Friday night we had company over so we lit a campfire in the back of our scrub oak covered property, listened to good music, and roasted marshmallows. Saturday I woke up and decided to finish painting our front door, which I completed just in time, because the fall mums are blooming along the front walk. Now that I'm the official "mrs" of the house, it has got to look proper! Then I clipped some of the dahlias and zinnias to bring inside to brighten the kitchen. Sunday we got some chopped veggies and broth simmering in the crock-pot to enjoy all this next week. Which was so smart, because it's been hitting the spot after work the past couple days.

Here's another easy bread recipe for you all to enjoy as you putter around on these fall weekends. I got this recipe from one of my favorite roommates, years and years ago... Emily Earl,  I think of you every time I make this! So delicious and bright!

Poppy Seed Bread w/ Orange Glaze

Ingredients:

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

2 cups sugar (low altitude use 2 1/2 cups)

1 1/2 cups milk

1 1/8 cup wesson oil

1 Tbl poppy seeds

3 eggs

1 1/2 tsp vanilla

1 1/2 tsp almond extract

Directions:

Mix all ingredients together.

For a large loaf bake at 350 degrees for 20 minutes, then at 300 degrees and bake for 60 minutes.

For small loaves bake at 350 degrees for 10 minutes, then at 300 degrees for 25 minutes.

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Orange Glaze Ingredients:

2 tsp butter

2 tsp milk

3/4 cup sugar

1/4 cup orange juice

1/2 tsp vanilla

1/2 tsp almond extract

Orange Glaze Directions:

Boil all ingredients for 1 minute.

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When bread is done baking, let rest for a minute in the pan, poke holes in the top with a toothpick and pour glaze over bread.

Enjoy!

Hello September! Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpking Bread

By: Amanda Jane

I think my favorite time of day is late at night when my kids are safely nestled in their beds and the house is finally clean, silent and peacefully ready for the next day...But the truth is, that it doesn't happen every night- sometimes my kids won't stop getting up for "a tiny drink of water" or the dishwasher gets loaded only moments before I go to bed. However, on those nights when everything goes according to plan I like to celebrate my victory with some lite baking and an uninterrupted viewing of a tv show of my choosing.  Late night baking in a quiet, calm house is the epitome of Fall to me. Nothing feels better than knowing my kids are safely slumbering in a warm, cozy bed while the scent of pumpkin spice wafts through their dreams.

Trust me, I understand the merits of planting, growing, and harvesting your own produce. I also understand the power of a quality made from scratch product. But, more than any of that I know sometimes I just want things to be E-A-S-Y (especially after a long day of spelling tests and a frustrating long division with remainders review). And this recipe is one of those no-brainers. I mean 3 ingredients and the ability to stir is all you need to perfect this simplified version of a quintessential fall treat. I mean it's so easy I don't know if it can even qualify as a recipe. 

 

So may I present to you the cheater-cheater pumpkin eater version of Chocolate Chip Pumpkin Bread:

Ingredients:

1 Box of Spice Cake Mix

1 Can Pumpkin Puree (use the smaller one- I did the bigger one and it was a little too gooey)

1 Cup (or so) of Chocolate Chips*

 

*Chocolate Chips are optional, but what kind of monster omits chocolate chips on purpose? 

Directions:

Mix all 3 ingredients until combined. 

Bake at 350 degrees until fork stuck in the middle comes out clean. I used one giant bread pan (This one from IKEA - which I totally love and recommend) and it took about an hour.  (If using smaller pans it'll obviously take less time)

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-Amanda Jane

P.S. I saw some decent small-scale bread pans at the Dollar Store, of all places - so if you are giving as a gift, or just don't want to invest a lot, may I suggest picking some up there.

For more posts by Amanda Jane, click here.

Hello September! Busy Day Banana Bread

Today I want to share my family's favorite banana bread recipe. This is the one me and my siblings were raised on, and the one we are most loyal to (other banana bread is okay, but a slice of this bread is divine). It was always a special surprise to come home from school to banana bread. My mom would time it perfectly and be pulling a hot loaf out of the oven just as the school bus was dropping us off on our street. Because of those happy memories, now when I think of a comforting autumn treat... I think of a slice of this with some melted butter on top!

I like this recipe because it is simple... if you notice the bananas on your counter looking too ripe to eat, on the busiest of days you can still throw this together. You most likely have all the ingredients already....

Busy Day Banana Bread - super moist, dense and delicious

Ingredients:
1 package (8 oz) cream cheese, softened
1 cup sugar
2 large ripened bananas
2 eggs
2 cups Bisquick
1/2 cup chopped pecans (or walnuts)

Directions:
Preheat oven to 350 degrees. In a bowl, cream together cheese and sugar till light; beat in bananas and eggs. Stir in Bisquick and nuts just till moistened. Turn into a greased 9 x 5-inch loaf pan. Bake at 350 degrees for 60 - 65 minutes. If bread browns fast, cover with foil for last 15 minutes. Cool in pan for ten minutes. Remove from pan. Makes one loaf.



Hello September! Pumpkin-Honey Beer Bread

I'm so happy September is here! My monthly Southern Living magazine came in the mail and I immediately started drooling over the fall recipes inside. I found this recipe for Pumpkin-Honey Beer Bread and then looked in my pantry and realized I had everything to make it! So I planned to make it today to kick off September. I came home from work, opened up the front door and was greeted with another yummy cozy smell... my husband had a pot of home-made chicken noodle soup simmering on the stove. Apparently we were both feeling the same Autumn vibe.

I gathered all the ingredients I needed - and an hour later we were dining on yummy soup and delicious bread.... and then we had to sit outside and cool in the evening air for a bit, because the kitchen got waaaay too warm with all that cooking.

It was worth it though, this bread is good!

Here's the recipe...

PUMPKIN-HONEY BEER BREAD

Ingredients:
2 cups sugar
1 cup canola oil
2/3 cup beer (at room temperature)
1/4 cup honey
4 large eggs
1 (15 oz) can pumpkin
3 1/2 cups all-purpose flour
2 tsp table salt
2 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
shortening (to grease the pans)

Directions:
1. Preheat oven to 350 degrees. Beat first 4 ingredients at medium speed with mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at a low speed just until blended.
2. Whisk together flour and next four ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. (mix the batter only until the dry ingredients disappear, lumps are normal) Divide batter between 2 greased (with shortening) and floured 9 x 5-inch loaf pans.
3. Bake at 350 degrees for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on wire rack for ten minutes. Remove from pan, and cool 30 minutes before slicing.

Peace and pine trees,

Whitney

My Favorite Grilled Chicken

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My favorite grilled chicken recipe is so easy and sooooooo good... pair it with some buttered corn on the cob and a yummy summer salad, and you got dinner taken care of!

Ready for the recipe?

Sharing Time: Happy Summer!

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We have August coming right up this Saturday (tomorrow), but before it gets here we have one magical summer moment to look forward to tonight... the blue moon!

Here's a quick poem to get you in a blue moon mood:

"But once in a while the odd thing happens. Once in a while the dream comes true. And the whole pattern of life is altered. Once in a while the moon turns blue." - WH Auden

We want to do something fun for the blue moon, but we haven't decided what yet. What I really want to do is to grill up some good food, sit outside by our fire pit, and try to beat Mike at backgammon... because it's only once in a blue moon where I can actually beat him!

Since it's been a while, here's some summer goodness worth sharing:

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I found this simple assembly recipe on the Trader Joe's blog,

and decided I needed to give it a try so I went and bought all the ingredients -

well, these little ice-cream sandwiches are DELICIOUS!!!

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I love this picture, and this braid... her blog shares some pretty awesome hair tutorials.

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I searched and searched for the classic pop mold this summer,
and found what I was looking for at Williams-Sonoma.
(they are even on sale right now!)
(ps. check out the popsicle ideas on this pinterest board... yum!)

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 This summer has been the summer of friends buying houses,

so I have had my eyes peeled for good housewarming presents.

I love these simple tablecloths from Ikea.

And that's all for now, have a good weekend!!!!

PNW Week: That's My Jam

That's my Jam: The Easiest Raspberry Jam Ever!

By: Amanda Jane

Seriously- the easiest, tastiest, 3-ingredient, no-pectin, raspberry jam you'll ever make!

One of the best parts about about the PNW is the abundance of farm-fresh produce! There is nothing better than a ripe, summer berry. The PNW has an abundance of u-pick, organic, berry farms- the benefit being the ability to eat them at the peak of freshness, pesticide-free (and bonus- they are usually cheaper.) But honestly the first time I made this recipe I used raspberries from Costco- I live in the real world, as much as I'd like everyone to believe I only consume properly harvested, organic berries, I don't (and I'm sure you don't either.) None-the-less this easy freezer jam does a great job of preserving that sweet, gentle raspberry flavor through the long winter months to come- no matter where you get your berries from! 

Ingredients:

Equal parts Raspberries* & Sugar*

1 tsp lemon juice (for @ every 4 cups of berries)- it acts as a natural preservative 

*The other great part about this recipe is that you can easily adjust it to the amount of raspberries you have on hand. Whether you have one cup or eight you can make this recipe just as easily. 

Directions:

1. Put raspberries in a dish, add sugar and lemon juice.

2. Smush together (I used the egg beaters from my mixer by hand) until incorporated. It doesn't have to be perfectly smooth- keep it kind of chunky, the fruit will break down during the cooking process. 

3. Cook and stir occasionally until mixture reaches a rolling boil, then turn down heat to keep at a simmer. 

At this point you will start to see a light foam rise to the top of the pan- this is pectin! Raspberries have one of the highest levels of natural pectin and thus the reason you don't need to add additional pectin. 

4. Keep on a low, soft simmer for 15-20 minutes, stirring occasionally. It should be taking on a slightly thicker texture. 

5. Ladle jam into freezable containers (I prefer 8 oz, 1/2 pint glass, mason jars) 

6. Keep containers full of jam at room temperature until cooled (at this point the jam should have set to a jelly-like consistency.) 

7. Store in freezer until ready to eat, then store in your fridge. 

Notables:

*This jam's consistency is soft, but not runny. It is also spreadable straight from the freezer (for when you need jam on your toast and need it NOW.) 

*Add some of this jam to lemonade for a tasty raspberry-lemonade.

*I've also made this jam adding some peaches- it is a little runnier, but still a stellar spread!

*For cute labels for your jam, check out these free canning printables on printable city.

Eat up!

Plum Dumplings

Homer invited me over to wear a pink apron and make Romanian Plum Dumplings last Sunday while we listened to the first session of conference. Being in the kitchen alone together made me feel like we were back to being companions again, living in an apartment with a small view of the Black Sea.

The dumplings turned out delicious. I bit into one and felt like I was back in Romania, sitting at a strangers couch, being offered strange food to eat.

The best part of the morning was Megan's constant giddiness about making the dumplings. It was an intricate process (most romanian food is) with removing the plums' pit, replacing it with cinnamon sugar, making potato dough, covering plums, boiling them, rolling them in toasted crumbs... etc. Through the entire process Megan kept exclaiming "I'm so excited!".

I had a dream the other night that I was getting ready to serve my 3rd mission. Oh my gosh, I can't even imagine serving a mission again. I've been home over five years from Romania, and still think about that fantastic country daily. I still get over-whelmed with gratitude when I think of how lucky I was to go to that magical place. There is nowhere in the world like it.

It felt good bringing back some of those forgotten memories with Megan last week. Romania took a lot from us (my equanimity and Megan's thyroid) but gave us so much in return. Memories I'd swap my thyroid for any day.

Is It Summer Yet?

Because I found the cutest cheesecake in a jar recipe to take on picnics. I only know one person who claims to not like cheesecake, his name is Mark Stoelk. I also have seen this same person, at the cheesecake factory, taking bites of cheesecake and then squeal with delight. So don't tell me you don't like cheesecake, and that you don't think cheesecake in a jar is awesome.

The warm weather... the patriotic colors... those little jars... I just had to share.
Love me a good food/recipe blog, and this one seems pretty good.

I'm wearing the exact same outfit to work that I wore yesterday. I may have even slept in it last night. I'm not ashamed. And I don't think engineers notice.

It's a beautiful day. Finally.

Savory Lemon Rice

Savory Lemon Rice:

1/2 garlic clove, minced
2 tbsp. butter
1 1/2 c. chicken broth
1/2 tsp. salt
1 1/2 c. dry minute rice
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. grate lemon rind

saute garlic in butter in saucepan till lightly browned. add broth and salt. bring to full boil. stir in rice. cover; remove from heat. let stand 5 min. stir in parsley, lemon juice and rind.

We had another iron chef, the secret ingredient was lemon. I made this lemon rice. It ended up being way tasty, surprisingly, because I made it in like 5 nano seconds. Everyone that tried it thought it had the perfect hint of lemon, and would be really good with fish. I agree. I thought I'd post the recipe, even though it's not tasty tuesday... ya know, for posterity.

Spaghettie And Meatballs

This year our ward times changed so Max and I have church from 9am to noon, and the family from 1pm to 4pm. It seriously is so wonderful! These days, this short afternoon is one of my favorite times of the week... having the house just to max and me while everyone else is at church. One of my 2009 goals was to be a better cook, so Max and I decided that we should use the time alone to sharpen up our culinary skills and make dinner each week so that it's ready when the family gets home after 4.

This week I made spaghetti and meatballs. We've had spaghetti a number of times in our home, but I can't ever remember having it with MEATBALLS. And I love meatballs, they remind me of romania. So I grabbed this recipe off the internet, and thought I would share because it was fairly successful, plus it's Tuesday. Tasty Tuesday!
The best part of yesterday's sunday dinner is that most of my family was sluffing the latter part of church, so Sam, Andie and my mom all helped make the dinner too. I was chef de cuisine, Sam was sous chef, Andie the sauté chef, Max the pâtissier, and mom the roundsman. My favorite part was when Andie added the crushed red pepper to the hot oil and we all had a coughing fit because of the strong smell. Another favorite was either me or my mom randomly bursting into song... "and then my poor meatball rolled out of the door..." throughout the entire production.

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INGREDIENTS:

• 1 pound spaghetti
• Salt, for pasta water

MEATBALLS:

• 1 1/4 pounds ground sirloin
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 egg, beaten
• 1/2 cup Italian bread crumbs, a couple of handfuls
• 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
• 2 cloves garlic, chopped
• Salt and pepper

SAUCE:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
• Crusty bread or garlic bread, for passing at the table

DIRECTIONS

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

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this is where I got the recipe - it's a rachel ray

my suggestion would be to add more spice to the meatballs, I didn't think they had enough taste. My family seemed to like them, but I need a meatball exploding with flavor. Perhaps I was just craving some deli kat, which I'm running dangerously low on.

Pumpkin Pecan Bars

I'm so glad Tasty Tuesday is back. I apologize for posting this minutes away from Tuesday being over. But it is kind of fitting because when Mary, Mark and I made these it was at like twelve at night. Perhaps this pumpkin recipe is supposed to be eaten at night. Anyways, this isn't the exact recipe we used, but I don't have the cook book we used, so this is yoinked off the web.

THE RECIPE:
Container: 9x13 pan, ungreased
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 24

Ingredients:
CRUST:
1 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup butter

FILLING:
2 cups pumpkin
13 1/2 ounces evaporated milk
2 eggs
3/4 cup sugar (half brown, half white)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt

TOPPING:
1/2 cup chopped pecans (we used walnuts even though mark is allergic to them)
1/2 cup brown sugar
2 tablespoons butter

Directions:
-preheat oven to 350 degrees
-combine crust ingredients until crumbly. pat into a 9x13 ungreased pan
-bake crust for 20 minutes at 350 degrees
-combine filling ingredients and beat well. pour into baked crust. bake 20 minutes at 350
-combine topping ingredients, crumble and sprinkle on top of baked pie squares. bake an additional 15 minutes or until set. (optional, serve with whipped cream, we used ice cream)

*amanda's tasty tuesday

Tasty Tuesday Contribution

I feel like this crisp fall weather would go perfectly with some sloppy joes (I like sloppy joes a lot)... so here is my favorite sloppy joe recipe:

• 2 lb's hamburger
• one onion
• 2 Tbl. brown sugar
• 2 Tbl. white vinegar
• 1 Tbl. mustard
• 3 cups ketchup

Brown the hamburger first (let's not be crazy), and then combine all ingredients. Mix over heat for 10 minutes.... and voila!