tag:blogger.com,1999:blog-19104869489267351422024-02-20T10:29:17.796-06:00Foodie for ThoughtA pinch of this, a dash of this...just makin' it up as I go.Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-1910486948926735142.post-48685952740913698772008-08-29T14:29:00.004-05:002008-08-29T15:33:40.246-05:00Preach the Gospel at all times, if necessary, use words...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBPjBcVdS5cyIqUnwzpJJr_j324WHyXjicdAuIg-RcQck5dUmOGXN_hocHepDtRdDkEH22mw9X2rIav7b-TJ8hhRYqxskzZrfqXrQ1BwP6QQK9u5llmFcZ3AD2aiL6G2b8ico8qqtM3A/s1600-h/same-cafe-outside.jpg"><img id="BLOGGER_PHOTO_ID_5240024828730354402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBPjBcVdS5cyIqUnwzpJJr_j324WHyXjicdAuIg-RcQck5dUmOGXN_hocHepDtRdDkEH22mw9X2rIav7b-TJ8hhRYqxskzZrfqXrQ1BwP6QQK9u5llmFcZ3AD2aiL6G2b8ico8qqtM3A/s400/same-cafe-outside.jpg" border="0" /></a> While I was visiting my parents in Denver back in July, my Mom and I, along with Calvin, made a special trip to visit the <a href="http://www.soallmayeat.org/">SAME Cafe</a>. I first read about this unique restaurant in <a href="http://www.cookinglight.com/">Cooking Light</a> a few months earlier and I was immediately intrigued. (Read my original blog post about it <a href="http://foodieforthought.blogspot.com/2008/06/quietly-changing-world-one-meal-at-time.html">here</a>.) Here's a quick recap of what makes the SAME Cafe so unique:
<ul><li>SAME stands for "So All May Eat"</li><li>There are no set prices</li><li>Patrons pay what they can afford for their meal or they get their food in exchange for 1 hour of work at the restaurant</li><li>Nearly all the food is made from fresh, local ingredients</li><li>The cafe is run by a husband/wife team, Brad and Libby, <strong><em>who both have full-time jobs outside of the restaurant</em></strong>!</li></ul><p>When we first arrived at the Cafe, I was surprised by just how small it was. There were maybe 8 or 9 tables, along with a tiny, open-air kitchen, all crammed into one space. Thankfully, a table opened up just after we arrived. Then it took us a few minutes to figure out the "system." We were greeted by this lovely menu just inside the front door:</p><p></p><p></p><p><img id="BLOGGER_PHOTO_ID_5240024821926810722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxpt_1p72ZJ7Jey15FYeNXgUQ-ZAqoaOKcHHq9iOIqX2TrfY-TMRMbohv41eVikeN8XGSknGTZVgNn7VcZtb5b7Agricnoci5f72PFnzRZXnTa7GQhxSW9z7puNUvaiz3bA4Gcywoa1k/s400/Same-Cafe-Menu.jpg" border="0" /></p><p>From there, we told one of the kitchen workers what we wanted and, here's the clincher, we also told him the exact portions we wanted. What an absurdly simple way to cut down on costs and eliminate excess waste! (They encourage patrons to only take what they think they can eat, then return for seconds if they'd like more.) My Mom and I had little servings of each of the pizzas and salads:</p><p><img id="BLOGGER_PHOTO_ID_5240024817541485730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKRWGuA8yfHyE8rmoQV22h98s13PZTtJAhB1zQuy6fgSxo0Oktbn2pNJe2dWY-sp2TucQIKpp-Rf0y1jSOqmgnNihX6TZnzB4Truyr8a469Cj5igZQyDzEahoYucsEr4fz3_JZUMzHr8/s400/Same-Cafe-Food.jpg" border="0" /></p><p>I must admit, though, that while the food was good, it wasn't quite as spectacular as I had hoped. Upon reading in Cooking Light that one of the owners was a chef, I kind of had prepared myself to be wowed by the food, so I was a little disappointed. But here's the thing--though I wasn't as "wowed" by the food as I had originally hoped, I was encouraged and blessed in exceeding amounts by this unassuming restaurant in many other ways. The SAME Cafe has succeeded in establishing community and fellowship in a way that is surely a rare sight in our modern culture. Mom and I observed people from all different economic backgrounds, races, and walks of life bustling in and out of the SAME Cafe's tiny space, talking with one another, eating with one another, and becoming involved in one another's lives. I also witnessed just how engaged the owners are with their patrons. They go above and beyond simply "welcoming" their customers. During our entire lunch, I don't think I saw Brad (one of the owners) in one place for more than a few minutes--he not only personally talked with each and every patron, but he spent a great deal of time engaging with a group of counter-culture guys by the bike rack on the sidewalk.
</p><p>I don't know Brad and Libby personally, but as a Christian, I see very clearly that the SAME Cafe is a <em>ministry. </em>They have created a safe-haven where <strong>all</strong> are welcome. They are providing food for those who can't afford to eat, and yet they uphold people's dignity while doing so. They are passionately facilitating community, which is something our hearts desperately long for in a culture that is often so disengaged. And also, they are concerned with being good stewards of not only their resources, but also the environment, too. Thank you Brad and Libby.
</p><p>What more could I possibly say, except that if you're ever in the Denver area, go check it out for yourself! Oh, and also, check out this little dude enjoying his pizza:</p><p><img id="BLOGGER_PHOTO_ID_5240024815601460738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQHMkRmKZkrfo2dAqp61Cz2OWt8_m-9wNoHHjMetYhyDMbgL3Gp8oDcAcRGBIXO5FMNlUBjk9eAV_lAxZPO_4fMWliY1rhWsWx0j30o9HTNIet1WhWN-c8ttpZv8zyEVLC9PUGzNNBCk/s400/Same-Cafe-Calvin-pic.jpg" border="0" /></p></div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-76061059651089886372008-08-27T15:09:00.004-05:002008-08-27T21:35:59.493-05:00Life Is Just A Big Fat Bowl Of These Beauties...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6wmhyphenhyphenWvdhvNDQBdwBTSE7P-icMW7WXPoQ4oCsqcj9TvhvT_oPevnUU2fAKdqITtEznW3F5PCbrUe1pQmRteaV-amiQXqD1msF8PRba9iAP7SYqrwaNY6eybbkZnO3s8iyuwOsT9gv38/s1600-h/cherries.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6wmhyphenhyphenWvdhvNDQBdwBTSE7P-icMW7WXPoQ4oCsqcj9TvhvT_oPevnUU2fAKdqITtEznW3F5PCbrUe1pQmRteaV-amiQXqD1msF8PRba9iAP7SYqrwaNY6eybbkZnO3s8iyuwOsT9gv38/s400/cherries.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5239391708312786418" /></a>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-6188693439587211482008-08-27T14:45:00.005-05:002008-08-27T15:08:58.561-05:00Signs My 4 Year Old Is Turning Against Me<div align="justify">So about a month ago, Calvin and I were driving all over the St. Louis metro area, going to appointments and running miscellaneous errands. After dropping off our recycling in Kirkwood, I realized just how quickly our afternoon was passing us by. It was nearly 2:00, we hadn't even had lunch yet, and we were still a good 20 minutes from home. I made the executive decision to purchase some snacks from a local grocery store to tide us over on the trip home.<br><br>
</div><div align="justify"></div><div align="justify">Totting our treats and a couple cans of "Blue Sky" pop, we returned to the car. I got Calvin all set up with his snack in the backseat and was about to hand him his pop, when all of the sudden I began to see the possible turn of events in my head: 4 year old + backseat of the car + open can of pop...well, you can do the math! So I reassured him that I would keep his pop safely in the front seat and that he could have it as soon as we got home. A few minutes later, this is the conversation that began to develop:<br><br>
</div><div align="justify"></div><div align="justify"><strong>C:</strong> Why do you call it "pop?"</div><div align="justify"></div><div align="justify"><strong>Me:</strong> Well, because I'm from Nebraska and that's what I've always called it.</div><div align="justify"></div><div align="justify"><strong>C:</strong> But it's called soda.</div><div align="justify"></div><div align="justify"><strong>Me:</strong> In St. Louis, people call it soda. But I call it pop.</div><div align="justify"></div><div align="justify"><strong>C:</strong> But it's not called pop, it's called soda.</div><div align="justify"></div><div align="justify"><strong>Me:</strong> (getting a bit agitated) Well pop and soda are the exact same thing, but some people call it pop and some people call it soda.</div><div align="justify"></div><div align="justify"><strong>C:</strong> Well <strong><em>I</em></strong> call it soda.</div><div align="justify"></div><div align="justify"><br>
This went back and forth like this for several minutes. Remember <a href="http://foodieforthought.blogspot.com/2008/02/potato-po-tah-to.html">my pop/soda debate</a> a while back? To further fuel my annoyance, now I'm being being told by a 4 year old what to call my carbonated beverages!! I think I'll be lessening Calvin's inheritance into the family fortune.</div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com3tag:blogger.com,1999:blog-1910486948926735142.post-40234032599173018062008-08-21T14:45:00.013-05:002008-08-22T15:19:20.055-05:00Please don't egg my house<p>I'm having growing concerns that one day I'll wake up to find my 4-year old's bed empty, and in place of his sleeping body will be a ransom note that says:
</p>
<div align="center"><strong><em>"Give us more Foodie and the boy will be returned to you, unharmed."</em></strong></div><br>
<div align="justify">I've been asked about a handful of times when I was going to start blogging again. I figured I better git off my lazy arse before people start resorting to drastic measures. I'll spare you all the blah details of my life and throw out a couple seasonal recipes that yielded fresh, flavorful, summery results. Ya better hurry, though, if you want to prepare these dishes cause autumn will be rearing its lovely head soon.<br><br>
</div><div align="justify"></div><div align="center"><strong><span style="font-size:130%;">
Sweet Corn and Summer Squash Soup</span></strong></div><div align="justify">I love it when I see that a recipe only has a minimal amount of ingredients. And this soup is a perfect example of the fact that good quality recipes need not contain insane amounts of ingredients you can't pronounce. Sometimes simplicity produces the best results. I maintained the simplicity of the dish by serving it with rustic french rolls (from <a href="http://www.traderjoes.com/">Trader Joe's</a>, no less!) and tossed green salad. (Found in <a href="http://www.cookinglight.com/">Cooking Light</a>.)</div><img id="BLOGGER_PHOTO_ID_5237062458440967970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe6ZU5Vr6M3y7WqjzJERKTsxFa2gyai6HOf3_HaKsrks_hvjm_hGD3jZc48renW6EXyoqVJ3s2WDu3jMxOw_o21t5_H3TSn7W-tYcMRCttkh2ee2vPbsULUoGeZeb-Bw-Vb420KU3sRQ/s400/Corn-and-Squash-Soup.jpg" border="0" />
<div align="justify"></div><ul><li>1 tablespoon butter </li><li>2 cups chopped onion (about 1 large) </li><li>4 cups fresh corn kernels (about 7 ears) </li><li>3 cups water </li><li>2 cups chopped yellow squash </li><li>1/4 teaspoon salt </li><li>1/4 teaspoon freshly ground black pepper </li></ul><p align="justify">Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. <strong><em>(I chose not to strain the soup...too much work, plus the soup tasted great without being strained.)</em></strong>Repeat procedure with remaining corn mixture. Serve immediately.</p><p align="center"><strong><span style="font-size:130%;">Grilled Vegetable Salad</span></strong></p><p align="justify">Something magical happens to vegetables when they're grilled. It's as if their best flavor molecules are suddenly released and kick up good veggies to <em>stellar veggies</em>. I'm a total sucker for grilled veggies and in addition to eating them as a side dish with dinner, here are 2 other ways I love to utilize leftovers. First--all those magical properties of grilled veggies are the secret ingredient for an intensely flavorful omelet. Just chop up the leftovers and throw into your omelet while cooking it. Second, I love to add leftover grilled veggies to my typical lunch salad. Mmmm, I'm getting a little giddy just thinking about it. I have to admit that this recipe did involve quite a bit of prep work, but it was totally worth it in the end. This picture is shown before I added the goat cheese. (Also found in Cooking Light.)</p><div align="justify"><img id="BLOGGER_PHOTO_ID_5237062471041143298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33iV2aWWHipSxisKBsTxYD-bMMo4sNF1r7g1cbJjuETpaIr4R061ozetEZK2eBC-sEP0j3KvgGrLnymzk8r0ZlBhA9U08UgArIDRAIuSZKZ_2rJ1oic-OlQNhq6chb88e728M75nxthY/s400/Grilled-Veggie-Salad.jpg" border="0" /></div><p>Vinaigrette: </p><ul><li>2 tablespoons sherry vinegar </li><li>1 tablespoon extra virgin olive oil </li><li>1/2 teaspoon kosher salt </li><li>1 1/2 teaspoons honey </li><li>1/2 teaspoon Dijon mustard </li><li>1/4 teaspoon freshly ground black pepper </li></ul><p>Salad: </p><ul><li>8 ounces asparagus, trimmed </li><li>2 (4-inch) portobello mushroom caps <em>(I used 6 oz. of sliced baby portobello mushrooms)</em></li><li>1 medium zucchini, cut lengthwise into 1/4-inch-thick slices </li><li>1 yellow squash, cut lengthwise into 1/4-inch-thick slices </li><li>1 small red onion, cut into 1/4-inch-thick slices </li><li>1 red bell pepper, halved and seeded </li><li>Cooking spray <em>(I chose to use brush all the veggies with olive oil, in place of the cooking spray)</em></li><li>2 tablespoons chopped fresh basil </li><li>1 tablespoon chopped fresh chives </li><li>1 tablespoon chopped fresh parsley </li><li>6 tablespoons crumbled queso fresco <em>(I substituted crumbled goat cheese)</em>
</li></ul><p align="justify">Prepare grill to medium-high heat. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside. </p><p align="justify">To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray <em>(or brush with olive oil</em>). Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese. </p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com5tag:blogger.com,1999:blog-1910486948926735142.post-51540391846273411712008-07-09T20:23:00.007-05:002008-07-09T20:37:09.891-05:00Grilled Chicken Salad with Sweet 'n' Spicy Dressing<div align="justify">This is a fanastic dish to make on a steamy, summery day. It's light, refreshing, flavorful...and you don't even have to turn your oven on! I added black beans and shredded co-jack cheese for even more pizazz, and I'm thinkin that fresh sweet corn, straight off the cob, would be another great addition to this salad. (Recipe found in <a href="http://www.cookinglight.com/">Cooking Light</a>.)<br><br>
</div><div align="center"><strong><span style="font-size:130%;">Grilled Chicken Salad with Sweet 'n' Spicy Dressing</span></strong></div><div align="center"><strong><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5221190660691227090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8QTtwe25mKHLSv8w3xC8arcND6A5da8ysCzp1mX3g5PX1g5zPUNNgZwzXqmnWgunjsOG9Ve48lmULJzwC1JyeQ6f_bKK12hK3ve9ZEc0QbQk-JbYbuOn6XMCWayAfWvcpTt_AMKe7S8/s400/Grilled-Chicken-Salad.jpg" border="0" /></span></strong></div>
<p>Chicken: </p><ul><li>2 tablespoons fresh lime juice </li><li>1 teaspoon ground cumin </li><li>1 teaspoon olive oil </li><li>1/2 teaspoon salt 2 garlic cloves, minced </li><li>4 (6-ounce) skinless, boneless chicken breast halves </li><li>Cooking spray </li></ul><p>Dressing: </p><ul><li>2 tablespoons chopped fresh cilantro </li><li>2 tablespoons fresh lime juice </li><li>2 tablespoons honey </li><li>1 tablespoon extravirgin olive oil </li><li>1 teaspoon finely chopped chipotle chile, canned in adobo sauce </li><li>1/2 teaspoon Dijon mustard </li><li>1/4 teaspoon salt </li><li>1/4 teaspoon ground cumin </li></ul><p>Salad: </p><ul><li>8 cups mixed salad greens <em>(I used romaine)</em></li><li>1 cup thinly sliced peeled cucumber </li><li>1/4 cup thinly sliced red onion </li><li>2 plum tomatoes, quartered</li></ul><p align="justify">To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally. </p><p align="justify">Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices. </p><p align="justify">To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.
</p><p>Yield: 4 servings</p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com2tag:blogger.com,1999:blog-1910486948926735142.post-57423751702607546842008-07-09T18:44:00.006-05:002008-07-09T19:30:03.634-05:00Victory For Missouri Midwives!<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdrkhc4ofgc8HaVLgePmYwmg3VRBPehF52M9IUrqmLBbuhtR8CZn_6gOf8r3QBtbbGlSlzpZfG7koOv-cYuk3Mz562_j-f_t1lcJBgvVpds1up_G7TcE1dIIGxRVbwDpUt2wT1xsl1OA/s1600-h/homebirth+pic.jpg"><img id="BLOGGER_PHOTO_ID_5221174967916703042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdrkhc4ofgc8HaVLgePmYwmg3VRBPehF52M9IUrqmLBbuhtR8CZn_6gOf8r3QBtbbGlSlzpZfG7koOv-cYuk3Mz562_j-f_t1lcJBgvVpds1up_G7TcE1dIIGxRVbwDpUt2wT1xsl1OA/s400/homebirth+pic.jpg" border="0" /></a> Up until a few weeks ago, any Certified Professional Midwife (CPM) that assisted in a homebirth in Missouri faced the risk of being charged with committing a <strong><em>felony</em></strong>. But on June 24th, after nearly 25 years of waiting, the Missouri Supreme Court threw out a suit brought by a group of physicians, making it legal for Missouri midwives to practice openly and without fear of prosecution. <strong>I rejoice in this victory, which is not only a victory for midwives, but also a victory for families and the entire childbirth community as well!</strong> Read the entire press release of the Supreme's Court's ruling at the <a href="http://www.friendsofmomidwives.org/">Friends of MO Midwives homepage</a>.<br><br>
</div><p align="justify">
</p>
<div align="justify"></div>
<p align="justify">
</p>
<div align="justify">My joy in this victory is not because I'm anti-hospital or anti-obstetrician. Rather, this is about offering families freedom to make truly informed, educated decisions about their births. Expecting Mamas deserve the right to choose the birthing location where they feel most comfortable, and for some women, that location will be in the safety and privacy of their own homes. In fact, when a laboring mom feels fear and anxiety, it can and often does inhibit her progress. This court ruling opens so many doors for families in Missouri! </div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com2tag:blogger.com,1999:blog-1910486948926735142.post-53989774536638041792008-06-27T20:18:00.007-05:002008-06-27T20:53:07.565-05:00My Latest Food Adventure<div align="justify">A couple months ago, my friend <a href="http://www.wegotusafamilyhere.wordpress.com/">Emily</a> called me to ask if I'd be interested in heading up the meal for the VBS Volunteer Luncheon (to serve 50-70 people). Now I haven't known Emily for very long, but obviously long for her to figure out what a crazy foodie I am. I was so very flattered and honored that she would put her confidence in me and it didn't take long for me to tell her a resounding "yes." I was giddy with excitement; this was exactly the kind of foodie challenge that I was up for: planning and preparing a meal from beginning to end with no constraints on my creativity. My giddiness even kept me up that night, as my I poured through my mental recipe file, searching for the perfect combination of dishes.<br><br>
A couple of weeks later, as I strolled through Sam's Club with Emily, I started feeling a little overwhelmed. My behemoth-sized grocery cart was filled to the max with food and I couldn't help but think,"Holy Crap! Can I really do this?" Thankfully, I was reassured knowing that I had a handful of wonderful women who graciously teamed up with me to get the job done. I am especially grateful to Jillian, who worked for 6 hours in the church kitchen with me the day before the luncheon, sweating with me and keeping me sane! She's quite a foodie herself, plus she has way more catering-type experience than I do, so her input and hard work was invaluable. Without all of these gals, I absolutely could NOT have pulled this off! Here are the 5 of us finishing up on Sunday morning (from left- Anna, Liz, Jillian, Sabrina and me):
</div>
<p><img id="BLOGGER_PHOTO_ID_5216278001675257090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz1U5pu6auuy1417xsI4F2V-WnKj2QtqLafLPXPRHVQLygJeQbaAPTF5Tysjo6RAALXzjZmRjHEAsVRDfVwgKV8U9GdwYrTk28U5LdeMPCb8-twS6rya22K6b89-Np_WUpisTJsnWtFs/s400/helpers-for-vbs-meal.jpg" border="0" /></p>
Everything went off (mostly) without a hitch and it was a joy to help serve all the VBS workers in this way. So without further adieu, here are the recipes:
<p align="center"><em><span style="font-size:130%;">VBS Volunteer Luncheon Menu</span></em></p>
<p align="center">Slow-Cooked Mediterranean Chicken</p>
<p align="center">Emerial LaGasse's Mediterranean Pasta Salad</p>
<p align="center">Tossed Salad</p>
<p align="center">Fresh Fruit Saladp>
<p align="center">No-Bake Peanut Bars </p>
<p align="center"></p><p align="center">
____________________________________________________________________
</p><p align="center"><strong>Slow-Cooked Mediterranean Chicken</strong></p><p align="justify">Originally found in <a href="http://www.cookinglight.com/">Cooking Light</a>, this slow-cooker recipe quickly became one of my favorites. I adore Greek food, so I figured, what's not to love about it?! The original recipe calls for turkey breast, but I have easily substituted chicken many times. For the luncheon, I opted to cut down on the cooking time, since I wouldn't be able to use a slow-cooker. Instead, I basically marinated the chicken breast in all the other ingredients for 24 hours, then roasted them in the oven at about 300 degrees for 2 hours. It worked really well in lieu of the slow-cooker, however, to get the full effect of this dish, I would always opt for the slow-cooker over the oven.
</p><img id="BLOGGER_PHOTO_ID_5215891823531939634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0i57X-Qmmh348XzD4NIfSgXRH4_lp5CgF7QO_Wmjz8a-ONENIBDb3Lk9641D5dtzDM_A8WaB5BUHA_HVxnSya7dJSq0IhwnOH_A5l1rnimbe9ftY1-HKkw9PU-hd1P2uAMTPbZIwJGk/s400/Mediterranean-Chicken.jpg" border="0" />
<ul>
<li>2 cups chopped onion (about 1 large) </li>
<li>1/2 cup pitted kalamata olives</li>
<li>1/2 cup julienne-cut drained oil-packed sun-dried tomato halves</li>
<li>2 tablespoons fresh lemon juice </li>
<li>1 1/2 teaspoons bottled minced garlic </li>
<li>1 teaspoon Greek seasoning mix (such as McCormick's) </li>
<li>1/2 teaspoon salt </li>
<li>1/4 teaspoon freshly ground black pepper</li>
<li>1 (4-pound) boneless turkey breast, trimmed (<em>or 6-8 large, boneless chicken breasts</em>)</li>
<li>1/2 cup fat-free, less-sodium chicken broth, divided </li>
<li>3 tablespoons all-purpose flour </li></ul>
<p>Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. </p>
<p>Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices. </p>
<p><strong>Yield:</strong> About 8 servings</p><p align="center">
____________________________________________________________________
</p><p align="center"><strong>Emeril LaGasse's Mediterranean Style Pasta Salad</strong></p>
<p align="justify">Oh. My. Gosh. Holy cow, this is the most phenomenal pasta salad known to man. You've never tasted pasta salad till you've tried this one. Even for people who normally don't care for pasta salad, this will bring new light that ho-hum, mayo-based pasta salad so popular at potlucks. One of the facets that makes this recipe so fantastic is the roasted garlic vinaigrette. Don't be scared of using an entire bulb of garlic; when garlic is roasted, its flavor becomes very mellow. Plus, the smell of garlic roasting in the oven will make your home smell so inviting. Then, when you're ready to take your first bite, make sure you're sitting down cause this bad boy just might knock you off your feet! Thanks to <a href="http://www.emerils.com/">Emeril</a> and the <a href="http://www.foodnetwork.com/">Food Network </a>for this recipe..."Bam!"
<img id="BLOGGER_PHOTO_ID_5215891832098221570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ksDBmvi_GfTytNCgewhpGTWt5F1Vb-du2vdouwPPqZrJe7cGSy2jzWhkS8RLG3iyhI9qLYQprlM-maHaFDJLfBFMjjofMY5SKd6W7M1HYHXKk91_7yY1dMyraUkg8bXyYyTRyy_yZYY/s400/Emeril-Lagasse's-Pasta-Sala.jpg" border="0" /></p>
<ul>
<li>
<div align="justify">1/2 pound fresh angel hair pasta <em>(I substituted rotini)</em></div></li>
<li>
<div align="justify">10 roasted cloves of garlic <em>(about one whole bulb, see note below on how to roast garlic)</em></div></li>
<li>
<div align="justify">3/4 cup extra virgin olive oil </div></li>
<li>
<div align="justify"><a class="cimotif" style="BORDER-TOP: medium none; FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; BACKGROUND-COLOR: transparent; TEXT-DECORATION: none">Juice</a> of one lemon </div></li>
<li>
<div align="justify">2 teaspoons Dijon mustard </div></li>
<li>
<div align="justify">1 small red onion, thinly sliced </div></li>
<li>
<div align="justify">4 roma or plum <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">tomatoes</a>, cored, seeded and thinly sliced </div></li>
<li>
<div align="justify">1/2 cup fresh <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">sweet</a> peas, blanched <em>(I always omit peas cause I don't care for them)</em></div></li>
<li>
<div align="justify">1/2 cup Greek black olives, pitted and halved </div></li>
<li>
<div align="justify">4 ounces Feta <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">cheese</a>, crumbled <em>(herb-seasoned feta is wonderful in this dish)</em>
</div></li></ul>
<p align="justify">Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes. Drain and place the pasta in a bowl of ice water. Stir the pasta a couple of times to separate the pasta. Drain very well; Season with salt and pepper. In a mixing bowl, add the garlic. Using the back of a fork, mash the cloves until smooth. Stir in the lemon juice and mustard. Whisk in the extra virgin olive oil slowly. Whisk until the mixture is slightly thick. Season with salt and black pepper. In a large mixing bowl, add the onions, tomatoes, and peas. Season with salt and pepper. Add the pasta, olives and cheese. Toss the salad with the dressing. Serve either cold or at room temperature.</p>
<p align="justify"><strong>**How to roast garlic:</strong> This is pretty darn simple, but you'll want to do this ahead of time so that the garlic is roasted and cooled before you prepare the pasta salad. Preheat the oven to 425 degrees. Loosely wrap the garlic bulb in foil and place in preheated oven. Roast for about 1 hour, checking periodically to make sure it doesn't burn. You'll know it's done when the bulb is very soft and the cloves are a lovely golden brown. Multiple bulbs of garlic can be roasted at one time, too.</p>
<p align="justify"><strong>**How to get the roasted garlic out!!</strong> Okay, so you've roasted your garlic...now what? Allow the garlic to cool so that you can easily handle it. Then, insert the tip of a paring knife at the edge of the stem on the bottom of the bulb. You should be able to easily pry up the stem and pull it off. Now, holding it over a small bowl, squeeze several times at the top of the bulb and all the roasted goodness will squirt out the bottom. I should warn you, though, that it can be a little messy at times and roasted garlic is quite sticky on hands. But don't dismay, it's totally worth it! Now you're ready to use the your roasted garlic.
</p><p align="center">____________________________________________________________________
</p><p align="center"><strong>No-Bake Chocolate Peanut Butter Bars</strong></p><p align="justify">Okay, so I have to admit, these bars are the one part of my meal that was a total, last-minute decision. I just had no clue what to make for dessert, but I knew it had to be simple. So I asked my husband, an expert dessert-taster, what I should make for dessert: cake? cookies? bars? etc. His response was, "Hmmm...bars really say 'VBS Luncheon' to me." So bars it was! I found this recipe on an ad for <a href="http://www.verybestbaking.com/">Nestle Toll House</a> and as I've mentioned <a href="http://foodieforthought.blogspot.com/2007/10/indoor-picnic.html">before</a>, the chocolate/pb combo can never be beat in my book. The results were quite astounding and indeed, the recipe was super-simple to prepare. Although the Nestle employee who wrote the recipe must've been smokin' crack because it said that it yielded 60 bars!! Unless I cut those bars into 1 inch squares, there's no way to get 60 bars from one pan. Besides, when it comes to dessert, more is always better. :)<img id="BLOGGER_PHOTO_ID_5215891838201869538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzCK77MuFcxrlYN2RMdaxiylYe2PA5ZS0Le_CqWqDuCUFROfX-PWtpRZlLljX6PQ73sRUIUIF0isIKHAJaeFtl7WswY63lu25wZPVao_AcJXwrt2NNqE58XoFMBGMxBgBVBIsBae9Tyg/s400/No-Bake-PB-Bars.jpg" border="0" /></p><ul><li>2 cups peanut butter, divided</li><li>3/4 cup (1 1/2 sticks) butter, softened </li><li>2 cups powdered sugar </li><li>3 cups graham cracker crumbs </li><li>2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided</li></ul><p align="justify">GREASE 13 x 9-inch baking pan. BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula. MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator. </p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com4tag:blogger.com,1999:blog-1910486948926735142.post-51169893077308736052008-06-26T11:03:00.004-05:002008-06-26T11:31:02.059-05:00Bounty<div align="justify">Perhaps I'm just a little crazy, but I have an insane amount of fresh produce in my kitchen right now. Like more produce than I've ever had at one time. Here's what I currently have:<br><br>
<strong>Fruits:</strong> bananas, yellow peaches, Athena melon (a type of cantaloupe), 5 lb. bag of apples, papaya + 3 bags of frozen fruit<br><br>
<strong>Veggies:</strong> avocados, English cucumbers, radishes, assorted bell peppers, button mushrooms, baby <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bella</span> mushrooms, mixed baby lettuces, mustard greens, kale, romaine, yellow summer squash, zucchini, carrots, asparagus, red onions, red potatoes...and I think that's it.<br><br>
And I'm loving it! I'm trying to commit to having raw fruits or veggies for my snacks in place of other food that I tend to eat for snacks (granola bars, etc.). It's been somewhat challenging to re-train the way I think about snacking, as I'm not used to grabbing an apple or some sliced bell peppers when I'm hungry. When I'm struggling, I try to remind myself of how good I feel when I eat this way. I'm also discovered that the more produce I have, the more time I have to commit to prepping all of it. This week, I've become a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">washin</span>'-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">rinsin</span>'-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">choppin</span>'-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">dicin</span>'-fool! ("I pity <span class="blsp-spelling-error" id="SPELLING_ERROR_5">da</span>' fool who don't drink green smoothies!")<br><br>
Hopefully I can keep this up... </div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com0tag:blogger.com,1999:blog-1910486948926735142.post-63028907900022785572008-06-19T22:23:00.004-05:002008-06-19T23:02:14.102-05:00Dave Thomas May Just Roll In His Grave...So has anybody else seen the most recent <a href="http://wendys.com/">Wendy's</a> commercials? I have a major bone to pick with them and this is a good place to get it out. Because yelling at my tv doesn't seem to be doing much good anymore. And in case you haven't seen it, their new slogan/catchphrase is:<br><br>
<div align="center"><strong>"Wendy's. It's waaaay better than fast food."<br><br></strong></div><div align="center"><strong></strong> </div><div align="justify">Huh?!? Um, yeah, I hate to break this to you, Wendy's, but fast food is exactly what you are!! If your burgers arrive from a mega-meat processing plant and you have to pour a liquid mix into the shake machine, that pretty much defines fast food. What's even more ironic is that on the Wendy's website, they make the statement that "we're unrivaled in our passion for giving people what they want." Exactly. Because people want to believe that they're not really eating fast food and it's pretty easy to reinforce that belief to our media-driven culture by using slippery language in their marketing. And don't even get me started on the more recent <a href="http://mcdonalds.com/">Mcdonald's</a> commercials, which are trying to brainwash the public into believing that their food is "all-natural." I think I better give <a href="http://www.imdb.com/title/tt0390521/">Morgan Spurlock </a>a call...</div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com0tag:blogger.com,1999:blog-1910486948926735142.post-9876009030763728982008-06-17T19:50:00.009-05:002008-06-17T21:03:59.551-05:00Yesterday I Woke Up Sucking A Lemon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAALPWL672UD42La8594cqMbDwWehAbPxSXPogsdOqxNzzT2t0WMhxcihy2KKa-Wxdx1vvDwLO2R7fe_cXsCYVEaSRfaUTd22xheRTN9a8uJP4-MwS116UDS2ifVsG6S7tBc-1pJNyrCw/s1600-h/Dave-at-radiohead.jpg"><img id="BLOGGER_PHOTO_ID_5213024883522555890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAALPWL672UD42La8594cqMbDwWehAbPxSXPogsdOqxNzzT2t0WMhxcihy2KKa-Wxdx1vvDwLO2R7fe_cXsCYVEaSRfaUTd22xheRTN9a8uJP4-MwS116UDS2ifVsG6S7tBc-1pJNyrCw/s320/Dave-at-radiohead.jpg" border="0" /></a>
<div align="justify">Eight years ago, I didn't even know who <a href="http://en.wikipedia.org/wiki/Radiohead">Radiohead</a> was. Today, not only do I know who they are, but I'm a huge fan as well...and I owe it all to my husband. I may consider myself a huge fan, but I wouldn't dare dream of saying that I'm as big a fan as he is. He introduced me to them a few weeks after we started dating, when the the <a href="http://en.wikipedia.org/wiki/Amnesiac">"Amnesiac"</a> album was released. I was skeptical, to say the least, and little did I know that I would not only come to love them, but our future chip-off-the-ole-block son would, too. (That's right--Calvin adores Radiohead...just ask him, I dare ya!)<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZktS6Adl7nhU6Rt0YcgQrI4CMec5BbZ-M80RNlxZ-R-xLhPzUiUsR_6yUM-zvwK5mxF37A8byaVkCQLQhJb1kC3X6ECRfE4Q9aFUuI_-myPQgyIyNUNrp-DdTFiWiJnt5DLiVvJnIn-I/s1600-h/radiohead-2.jpg"><img id="BLOGGER_PHOTO_ID_5213026077102975522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZktS6Adl7nhU6Rt0YcgQrI4CMec5BbZ-M80RNlxZ-R-xLhPzUiUsR_6yUM-zvwK5mxF37A8byaVkCQLQhJb1kC3X6ECRfE4Q9aFUuI_-myPQgyIyNUNrp-DdTFiWiJnt5DLiVvJnIn-I/s320/radiohead-2.jpg" border="0" /></a></div><p align="justify">Last month I had the great privilege of accompanying my husband to see <a href="http://www.stltoday.com/stltoday/entertainment/reviews.nsf/concert/story/B823CC23DAFD9C668625744A005E0505?OpenDocument">Radiohead live at the Verizon Wireless Amphitheater</a>. You know those lists people make of the things they have to do before they die? Well, for Dave, seeing Radiohead in concert would rank near the top of the list. He was like a kid counting down the days till Christmas for the 2 months prior to the concert. And his reaction to the concert itself?? Euphoric doesn't even begin to describe it! I not only immensely enjoyed the concert, but got equally as much joy out of watching my husband bask in the glow of one of his all-time favorite bands. Finally..."everything in its right place."</p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-45521296373430851532008-06-12T13:25:00.006-05:002008-06-12T14:05:29.150-05:00A Healthy (and Moral) Love Affair<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOEN0gxC4J96hJK7AtJhvaqwfoo348OpJEkgj4wvOOrPgAzhFDEg9M1BMo6omQIegHIQdKEiBbqr1ziEFAKRU5z5N_KtlCnO1V5p8MMNzbacVvhSw5ClYZ3oZQ5zD5lq3JZAeXIki28w/s1600-h/Avocados.jpg"><img id="BLOGGER_PHOTO_ID_5211063942927931330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOEN0gxC4J96hJK7AtJhvaqwfoo348OpJEkgj4wvOOrPgAzhFDEg9M1BMo6omQIegHIQdKEiBbqr1ziEFAKRU5z5N_KtlCnO1V5p8MMNzbacVvhSw5ClYZ3oZQ5zD5lq3JZAeXIki28w/s320/Avocados.jpg" border="0" /></a> I adore avocados. No, make that, I <em><strong>LOVE</strong></em> avocados, passionately and without abandon. I am so thankful for my eyesight every time I cut one of these beauties open because their color is simply stunning. But please, why did those crazy folk in the 70's think this color would look good on walls and couches and bathroom tiles...ugh, God forbid!! Then, there's the taste--smooth, creamy, slightly nutty and oh-so-indulgent. For the past 5 months or so, I have been eating an avocado nearly every day. It usually takes residence on my daily lunch salad and when tossed with other salad goodies, it sky-rockets my salad from "good" to "phenomenal." And I have yet to get tired of them.<br><br>
</div><div align="justify"></div><div align="justify">I have only the slightest quibble with avocados. Why, I ask, <strong><em>why</em></strong> must they go brown so quickly after cutting into them? I know, I know, there's all that chemistry about why fruits like apples and pears turn brown once their flesh is pierced, and I'm sure it's the same with avocados. But it's just a little disheartening...I mean, I cut into it, barely turn around and it's already staring to brown. So I have to be committed to eating a whole avocado at a time and thankfully, my halfpint veggie-lover shares my affinity for avocados and will gladly split one with me. I guess it's a small price to pay for all that wholesome goodness.<br><br>
</div><div align="justify"></div><div align="justify">Read all about the do-ya-body-good benefits of avocados <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5">here</a>. And search for a vast variety of recipes featuring avocados <a href="http://www.avocado.org/recipes">here</a>.</div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com6tag:blogger.com,1999:blog-1910486948926735142.post-57114674420789933372008-06-06T15:19:00.006-05:002008-06-06T15:46:29.078-05:00Baked Cinnamon French Toast<div align="justify">This is my adaptation of a <a href="http://www.tasteofhome.com/">"Taste of Home"</a> recipe for Rasberry-Cinnamon French Toast (find the original recipe <a href="http://www.tasteofhome.com/Recipes/Raspberry-Cinnamon-French-Toast">here</a>). It's absolutely delightful for breakfast, brunch, or even dinner. As I've mentioned <a href="http://foodieforthought.blogspot.com/2007/12/cant-catch-me.html">before</a>, I'm a huge fan of the whole "breakfast for dinner" concept. It's quite simple to have ready for breakfast or brunch, as you prepare it the night before and refrigerate it until morning. I like to serve this with sausage links and fresh fruit.<br><br>
</div><div align="center"><strong><span style="font-size:130%;">Baked Cinnamon French Toast</span></strong>
</div><img id="BLOGGER_PHOTO_ID_5208868684925138706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYjtuEy4PJ7xTUnXrap47LRGs_HFNuzT3sVip7kMbK_-KHRFkNMVrVoO9C7_ggQKvERQ5QTS64S4NqXpo03nCM7GVyaIR-eJJlVYg17mdYoUGOsx587dL1HJlqKPIKzj5jh4txfk7Fr4/s400/Baked-French-Toast.jpg" border="0" />
<ul><li>1 lb. (approx.) French bread, cut into cubes</li><li>6 eggs, beaten </li><li>1-3/4 to 2 cups milk (I substitute almond milk or soy milk, with good results)</li><li>1 cup packed brown sugar, <em>divided </em></li><li>1/2 teaspoon ground cinnamon </li><li>1/4 teaspoon ground nutmeg </li><li>1/4 cup butter, melted
</li></ul><p align="justify">Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour evenly over bread. Cover and refrigerate for 8 hours or overnight. </p><p align="justify">Remove from the refrigerator 30 minutes before baking. Combine melted butter and remaining 1/4 cup brown sugar; drizzle over the top. Bake, uncovered, at 400° for 30-35 minutes, until a knife inserted near the center comes out clean. Allow it to cool for about 5-10 minutes before serving.</p><p align="justify"><strong>Yield:</strong> 8 servings</p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com3tag:blogger.com,1999:blog-1910486948926735142.post-84252378710821175972008-06-06T14:55:00.002-05:002008-06-06T15:18:29.932-05:00"Quietly Changing the World, One Meal at a Time"<div align="justify">While perusing through my latest issue of <a href="http://www.cookinglight.com/">Cooking Light</a>, I happened upon an article featuring the <a href="http://www.soallmayeat.org/">SAME Cafe</a>--SAME stands for "So All May Eat." Believe it or not, this Denver restaurant has no set menu prices. Patrons can either decide what their meal was worth, pay what they feel they can afford, or get their meal in exchange for 1 hour of service at the restaurant. And, if that isn't cool enough, all the cafe's food is prepared by a culinary-trained chef and his wife, using fresh and local ingredients. In our consumeristic society, reading about a place like this was a breath of fresh air. Read more about it <a href="http://www.rockymountainnews.com/drmn/local/article/0,1299,DRMN_15_5490648,00.html">here</a>.</div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com4tag:blogger.com,1999:blog-1910486948926735142.post-84256671864236409252008-06-01T19:44:00.005-05:002008-06-01T20:18:17.595-05:00Unresourceful People Need Not Apply<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauVj8SuQdyC6ycVmmItMzoX4afRDEosL4X3RU2m0PAzeKbUvxgzW_GvSgsiYbWXeb5ziJRPu9xi3-oZC4t8mXGOVs09YjxrMYT2l8iS4gGGz9j5iVjvHix8FZK2oEhUUj57MT67B_TgI/s1600-h/Bell-Pepper-Fries.jpg"><img id="BLOGGER_PHOTO_ID_5207079112043443554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauVj8SuQdyC6ycVmmItMzoX4afRDEosL4X3RU2m0PAzeKbUvxgzW_GvSgsiYbWXeb5ziJRPu9xi3-oZC4t8mXGOVs09YjxrMYT2l8iS4gGGz9j5iVjvHix8FZK2oEhUUj57MT67B_TgI/s400/Bell-Pepper-Fries.jpg" border="0" /></a> See these seemingly unassuming-looking veggies pictured above? To the untrained eye, they may look perfectly ordinary. What would you say they're called? Bell peppers and zucchini? Well, think again! These are not your run-of-the-mill veggies. Let me introduce you to...<strong><em>pepper fries and zucchini fries</em></strong>. Before I had our son, I scoffed at the suggestion of coming up with cool-sounding names to entice your children to eat. "That's for sissies," I thought, "<em>My</em> child will eat nutritious foods called by their given names. There will be no 'Superhero Sandwiches' in my home."<br><br>
</div><div align="justify"></div><div align="justify">As all you parents out there already know, becoming a parent has a way of humbling a person, and I am certainly no exception to this...God knows I need all the humility He's willing to grace on me!! Now I am extraordinarily thankful that our son really does love a lot of nutritious foods, especially fruits and veggies, and that's something that I've worked on ever since I began introducing solid food to him. But as I've learned more and more about the way nutrition affects every part of our bodies' functioning, I wanted to up the anty even more, both for myself and for my family. I noticed that my son was eating way too many carbs for snacks and while they were "healthier" snacks (granola bars and crackers that were preservative-free and free of trans fat), I knew that I needed to gradually work in more raw food for snacks. Calvin already loved bell peppers, so the thought of eating "pepper fries" was quite exciting to him and he was all on board. The zucchini fries didn't go over so well, but I can't complain too much because he does like cooked squash. Now he knows that for at least one of his snacks during the day, he'll having some raw foods. Giddy up, Mama!<br><br>
</div><div align="justify"></div><div align="justify">The more I thought about this concept of making foods sound appealing, it made perfect sense, and I realized that it isn't just about kids. Adults are enticed all the time simply by the name of a food. Most people are more likely to be drawn to a "Rootin Tootin BBQ Burger" on a restaurant menu than they are to a plain ole "burger." We like to start our wining and dining in our brain, before the food even touches our palate.<br><br>
</div><div align="justify"></div><div align="justify">I'd love to hear about the creative ways that other parents out there have used to help their kiddos eat healthy! </div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-34553768801094225342008-05-31T18:13:00.006-05:002008-05-31T18:46:53.409-05:00Back with a Vengence<div align="justify">Whew! So what was supposed to be a week or so on my unofficial blogging break has turned into nearly a month. But I gotta say, it's been refreshing. And yet now, my brain is literally spilling over with new post ideas. I have enough ideas, most of them paired with photos, to keep this blog fresh for at least a month! (Now if I can just keep current with uploading my photos, hmm...)<br><br>
"What about your computer, Foodie? Is it still being a royal pain in the arse?" Well our laptop has been demoted from "Royal Pain in the Arse" to "Moderately Annoying Pain in the Arse." We replaced our power source, which really did need to be replaced, and whadda ya know...we're still having problems! We suspect the internal battery is going caput. So it's better than it was, but still running annoyingly slower than normal. Again, I reiterate the "grrr" from my previous post!<br><br>
So to whet your appetite for my upcoming posts, let me leave you with a recipe that I recently concocted. It's so very simple--only 4 ingredients--and super tasty. Go to town with this one!<br><br>
</div><div align="center"><strong><span style="font-size:130%;">Farfalle with Pesto, Chicken Sausage and Goat Cheese</span></strong></div><ul><li><div align="justify">1 lb. dry farfalle (bowtie) pasta</div></li><li><div align="justify">1 lb. (approx.) fully-cooked chicken sausage (see note below)</div></li><li><div align="justify">1/2 cup store-bought pesto (approx.)</div></li><li><div align="justify">4 oz. crumbled goat cheese</div></li></ul><p align="justify">Bring salted water to a boil in a large stockpot; cook pasta according to package directions. While pasta is cooking, brown the chicken sausage in a skillet over medium-high heat, turning so that they brown evenly on all sides (about 5-8 minutes total). Remove sausage from pan and slice the links into 1/4-inch thick slices. </p><p align="justify">When pasta is finished cooking, reserve about 1/2 cup of the pasta water before draining. Drain pasta and return it to the pot. Add the pesto, goat cheese and reserved water to the pasta; gently mix until combined. Then add the sliced sausage and gently toss. Serve immediately.</p><p align="justify"><strong>Yield:</strong> 8 servings</p><p align="justify"><strong>**Note:</strong> Fully cooked chicken sausage links are now available at most mainstream grocery stores, and are also available at specialty markets, such as Whole Foods. Of course, I'm sure nobody is surprised to hear that I purchased mine at Trader Joe's. They have about 7 or 8 different varieties of chicken sausage, including Roasted Garlic and Sweet Basil, both of which were excellent.</p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-80444726020000299782008-05-10T21:54:00.002-05:002008-05-10T22:00:18.158-05:00Unintended Blog Break (AKA Computers Suck)<div align="justify">As you've deduced from the title, yes, this is my announcement of a blogging break. Very simply, our <span class="blsp-spelling-error" id="SPELLING_ERROR_0">laptop's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">powersource</span> has been slowly <span class="blsp-spelling-error" id="SPELLING_ERROR_2">kickin</span>' the bucket over the past couple of months. And now we're in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">desperate</span> place of always wondering if it has enough gumption to actually keep our computer powered for more than 20 minutes at a time. At any given moment, the power poops out and the computer shuts off. All this has brought us to the painful realization that we no longer can put off the opening of our wallets to buy a new power source! So I will return just as soon as humanly possible. </div>
Computers....<span class="blsp-spelling-error" id="SPELLING_ERROR_4">grrr</span>.Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com1tag:blogger.com,1999:blog-1910486948926735142.post-74398191204519138402008-05-02T21:11:00.009-05:002008-05-02T21:55:40.956-05:00More Love For Legumes<div align="justify">I realize that my recipe posting has been quite light as of lately, almost nil. But between traveling during April and the perils of an extremely tight budget, I honestly haven't been trying many new recipes. And when I have cooked, it's been my faithful stand-by recipes, such as <a href="http://foodieforthought.blogspot.com/2008/01/paying-homage-to-crazy-bowls.html">this one</a>. But this past week, while attempting to make my weekly menu with little money to work with, I sought out the help of the <a href="http://vegetablewithmore.allrecipes.com/">Bush's Beans website</a>. As I've posted about <a href="http://foodieforthought.blogspot.com/2008/03/beans-beans-magical-fruit.html">before</a>, the benefits of beans are near limitless, especially for the health-conscious and frugally-minded. So here's two new recipes that delivered big time on flavor and nutrition, plus they were friendly to my wallet:</div><br><br>
<div align="justify"></div><img id="BLOGGER_PHOTO_ID_5195975072381243362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4n9uJCPnjm_CMxc11a_xTvmWMsioOMtLXQSm44DKoHJca6a7fJJdT6-YPmkc_PMlw78IijKk2W_n0O_PvmSbD74AKUIRUwNzjkXf4l_ngv9V5vZuegSg2sSRZTncZYLzP_QfRSSTCmw/s400/White-Bean-Soup.jpg" border="0" /><br>
<div align="justify"></div>
<div align="justify"><strong><a href="http://vegetablewithmore.allrecipes.com/Recipe/Recipe.aspx?nprid=68361">White Bean Soup</a>: </strong>Recently, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">I've</span> really come to enjoy white beans, AKA white kidney beans, great northern beans and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cannelini</span> beans. They're lovely with their creamy texture and mild taste. And this recipe possesses one of my favorite soup characteristics--being partially pureed. My hubby and son have issues with too much dairy (e.g. running to the bathroom), so I have to be creative in substituting taste and texture without too much dairy. Partially pureeing a soup is the perfect solution because it gives the soup a delightfully smooth texture without having to add any milk or cream. Also, I increased the quantities slightly, adding more carrots, beans and chicken stock. I served this soup simply with homemade garlic bread.</div><br><br>
<div align="justify"></div><img id="BLOGGER_PHOTO_ID_5195975072381243346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtdee45nLkOZ5jA5d6LpVllsdraQ8bb_TSBsGCZgBnCbZhJVD1MHIwvKpRPC8zjDMxzq62vK1Vv089CXtbxqKF9x-YJhE_ajylp8LwSSSYxin8uXADURMNrOkWT-xPHvE6nyFVgHQnIQ/s400/Black-Bean-Mango-Salsa.jpg" border="0" />
<div align="justify"><strong><a href="http://vegetablewithmore.allrecipes.com/Recipe/Recipe.aspx?nprid=146422">Black Bean & Mango Salsa</a>:</strong> Just look at all that color!! And by the way, did you know that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mangoes</span> are the world's most commonly eaten fruit? Yup, above bananas and apples stand the delicious and diverse mango. You can use fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mangoes</span> in this recipe, but I used jarred mango from Trader Joe's. And I prepared it without <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">jalapenos</span>, mostly because my 4 year old probably wouldn't have touched it if it was spicy. It was so flavorful and I ate it plain, with tortilla chips and topped my green salads with it. But I can think of at least a handful more ways one could use this salsa. </div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com0tag:blogger.com,1999:blog-1910486948926735142.post-6281658794555685772008-05-02T19:41:00.009-05:002008-05-02T20:40:52.489-05:00Green is the New Black<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaFgBhOxF7Rkq7WP7t7ZYBQWHazg7jvqOvdsE1fz3Wh1bGi4u0QxtJ2H1a_5Ta5R5Z-1kuLhZ0Wq60zFF1B8DxZ5OUOzM9XGyK3UBlx2uYQ9CsgBaRYmCZ1uLDcjNQ674EMpkazr0hhE/s1600-h/earthday.jpg"><img id="BLOGGER_PHOTO_ID_5195956221769781186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaFgBhOxF7Rkq7WP7t7ZYBQWHazg7jvqOvdsE1fz3Wh1bGi4u0QxtJ2H1a_5Ta5R5Z-1kuLhZ0Wq60zFF1B8DxZ5OUOzM9XGyK3UBlx2uYQ9CsgBaRYmCZ1uLDcjNQ674EMpkazr0hhE/s400/earthday.jpg" border="0" /></a>
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6MXmNpXwNgGPK4vS3bIev0HaXJMP7zmoilrgX8Oh87mi9DV0SaMiyEEvBV80BrUXpXxn3CUj2xrTLu0ZgVS3QGvM-eLG-PPuwBFI07KciLUR1Rfxsgi3R_LLdaL9MTZI-ObJJkMLZLw/s1600-h/earthday.jpg"></a>
<div align="justify"><a href="http://ww2.earthday.net/">Earth Day</a> was on April 22<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span>. And though I'm a little late, I thought I'd take this opportunity to recap the changes that I've been convicted to make this past year, followed by the changes that I would like to make over the next year.<br><br>
</div><div align="justify"></div><div align="justify">
</div><div align="justify"><strong><em>Earth-friendly changes over the past year:</em></strong></div><div align="justify">
</div><ul><p align="justify">
</p><li><div align="justify">Finally went back to recycling (The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">poopy</span> owners of our apt wouldn't budge on spending only a few extra dollars a month for curbside recycling...thus, my neighbor and I forged together and set up recycling bins in our shared basement. We alternate taking the recycling to a drop-off site in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kirkwood</span>. We refused to let the man keep us down!)</div></li><p align="justify">
</p><li><div align="justify">Switched entirely to cloth napkins</div></li><p align="justify">
</p><li><div align="justify">Cut down considerably on the use of paper towels</div></li><p align="justify">
</p><li><div align="justify">Switched from disposable dusters to a micro-fiber, reusable duster</div></li><p align="justify">
</p><li><div align="justify">Almost entirely cut out disposable tableware (plates, etc.)</div></li><p align="justify">
</p><li><div align="justify">Started using <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">reusable</span> grocery bags, inspired almost entirely by <a href="http://www.traderjoes.com/">Trader Joe's</a></div></li><p align="justify">
</p><li><div align="justify">Started making some of my own <a href="http://www.care2.com/greenliving/make-your-own-non-toxic-cleaning-kit.html">natural cleaning supplies</a> (see previous post)</div></li><p align="justify">
</p><li><div align="justify">Started using mostly natural personal products (<a href="http://www.wikihow.com/Wash-Your-Hair-Without-Shampoo">baking soda instead of shampoo, vinegar instead of conditioner</a>, etc.)</div></li><p align="justify">
</p><li><div align="justify">Began to <em><strong>stop and think</strong></em> more and more about how my daily habits affect God's earth...an overall shift in my thinking this past year</div></li></ul><div align="justify">
</div><p align="justify"><strong><em>Changes I would like to make over the coming year:</em></strong></p><div align="justify">
</div><ul><p align="justify">
</p><li><div align="justify">Switch from disposable feminine hygiene products to the <a href="http://www.divacup.com/">"Diva-Cup"</a></div></li><p align="justify">
</p><li><div align="justify">Cut down considerably on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">disposable</span> baggies by using products such as <a href="http://www.wrap-n-mat.com/">this one</a></div></li><p align="justify">
</p><li><div align="justify">Switch from disposable kitchen sponges to dish rags (that's right, folks, I have no dishwasher...and it sucks)</div></li><p align="justify">
</p><li><div align="justify">Buy more reusable bags for shopping...and actually remember to take them with me every time!</div></li><p align="justify">
</p><li><div align="justify">Start using <a href="http://www.reusablebags.com/store/organic-cotton-mesh-produce-bags-p-689.html?osCsid=00150b37800bbcfc5f9bfbc693323020">reusable produce bags</a></div></li><p align="justify">
</p><li><div align="justify">Cut out paper towels entirely</div></li><p align="justify">
</p><li><div align="justify">Switch from plastic water bottles to stainless-steel bottles, <a href="http://www.reusablebags.com/store/klean-kanteen-colorful-stainless-steel-reusable-bottles-p-1128.html">like these</a></div></li></ul><div align="justify">
</div><p align="justify">I thank the Lord that He laid on my heart the desire to be more responsible with the resources He's blessed us with. Apart from Him, I'm helpless to do any of this...to Him be the glory!
</p><div align="justify">
</div><blockquote><span style="color:#6600cc;">
<blockquote><span style="color:#6600cc;"></span></blockquote>
<blockquote><span style="color:#6600cc;">
<p></span><span style="color:#006600;"><em>"The earth is the Lord's, and everything in it, the world and all who live in it." </em><em>Psalm 24:1</em></span></p></blockquote></span></blockquote></div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com0tag:blogger.com,1999:blog-1910486948926735142.post-75792160408178789982008-04-24T19:06:00.009-05:002008-04-25T12:44:57.960-05:00It's Green Alright, But Please Don't Drink It<div align="justify">So this is a blog topic I've had filed away in my brain for a while now and it's finally time to put my thoughts in writing...<br><br></div><div align="justify"> </div><div align="justify">I've been on a bit of a journey over the past year and I'll be perfectly honest with ya here--this journey has really SUCKED at times!! And yet, God in His loving mercy, has brought so many wonderful things out of the "sucky" things. (Did I just invent a new word? Or is "sucky" found in Webster's?) Basically, the long and the short of it is that I've had problems with allergies for 10 years. I never really had the specific allergies diagnosed, but was able to keep the symptoms to a minimum with medication. Then in January of 2007, my allergies went absolutely haywire. Haywire--as in I was itching all over my body, all the time. Hence, you can begin to deduce here why my journey has had some really sucky moments. Nothing was able to control my allergies once my body decided to go into sensitivity overdrive and after doing some investigating, I decided that I was not willing to travel down the traditional road for allergy treatments. The traditional route usually involves allergists, scratch testings, more medication, and allergy shots. Instead, I began the slow process of testing for and eliminating my allergies, one at a time, through a treatment called N.A.E.T. (Find out more about NAET <a href="http://www.naet.com/">here</a>.) In the process, I discovered that I had an extremely complex case of allergies, including foods, chemicals, environment and even internal body chemistry reactions. And I gotta give a shout out to Dr. Rebecca S. because she has truly been an immense blessing to me through all of this!<br><br></div><div align="justify"> </div><div align="justify">So one of the many ways that God has brought good out of my journey is that I began to put more consideration into the things that were going into my body. The truth of the matter is that I'm lazy and I knew there were all sorts of things out there that were probably not very good for my body (chemicals in household products, etc.), but it just seemed like too much work to actually do something about it. But out of sheer desparation, I knew I had to start eliminating as many toxins as possible from my home. Dr. Rebecca was a great help to me in this process, as she used the NAET technique to help identify which specific products I was reacting to...and there was a lot of them! So for me, it basically came down to two options: 1. I could either spend a lot of money buying organic, natural cleaning products or 2. I could make my own. Option #2 was the obvious choice for the frugal homemaker in me!<br><br></div><div align="justify"> </div><div align="justify">Many of my questions about making homemade, all-natural cleaners were answered by <a href="http://www.walkslowlylivewildly.com/">Sara</a>, who is wholly committed to living as naturally as possible on a budget. Through her blog, I found some <a href="http://walkslowlylivewildly.com/2007/02/">fantastic resources</a> with oodles of natural cleaning "recipes." It's taken a little experimenting, but I've think I've finally found my nitch. I make about half of my own cleaning products and the rest I buy as natural as possible. I wanted to share with all of you, my faithful readers, 2 of these recipes. Take it from me--if I, Little Miss Lazy Pants, can do it, you can, too!<br><br></div>
<div align="center"><strong><span style="font-size:130%;">Homemade Liquid Laundry Detergent<br></span></strong></div><div align="justify">I found this recipe at <a href="http://www.thefrugalshopper.com/articles/detergent.shtml">The Frugal Shopper</a>. It may sound complicated, but I cannot stress enough how simple this to make! After preparing this recipe successfully twice, I'm totally hooked. It's insanely cheap (something like under $.02 per load), 100% natural for the body, 100% safe for the environment, plus it actually does get my family's clothes clean. What more could a girl want?! See my notes below on where to purchase the ingredients.<br><br></div><div align="justify"> </div><div align="justify"><strong><em>What you'll need:</em></strong></div><ul><li><div align="justify">3-4 gallon bucket,<em> <strong>with a lid</strong></em> (I bought mine at <a href="http://www.thecontainerstore.com/">The Container Store </a>for $10)</div></li><li><div align="justify">3 Pints Water (that's 6 cups)</div></li><li><div align="justify">1/2 Bar pure Ivory soap, Grated </div></li><li><div align="justify">2/3 Cup Washing Soda </div></li><li><div align="justify">2/3 Cup Borax </div></li><li><div align="justify">1 Quart (4 cups) Hot Water + Additional hot water</div></li></ul><p align="justify">Mix Ivory soap in a saucepan with 3 pints of water, and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add the 1 Quart Hot Water to the bucket. Add soap mixture to the bucket, and mix well. Add an additional <em>22 cups</em> hot water (that's 1 gallon + 6 cups), and mix well. Set aside for 24 hours, or until mixture thickens. Use about 1/2 cup of mixture per load, or slightly more for larger loads and heavily soiled loads.</p><p align="justify"><strong>**Note:</strong> <a href="http://www.care2.com/greenliving/the-wonders-of-washing-soda.html">Washing Soda </a>and <a href="http://www.soapsgonebuy.com/20_Mule_Team_Borax_p/d1002.htm">Borax</a> can typically be found at the average grocery store, in the aisle with other cleaning products. The most common brand of washing soda is put out by Arm & Hammer in a bright yellow box. Both of these cleaners are extremely versatile and each of them sells for around $2.50<strong> </strong>per box.<br><br></p><p align="center"><strong><span style="font-size:130%;">Cidar Vinegar Astringent</span></strong></p><p align="justify">Another phenomenal product that I've discovered on this journey is cidar vinegar. I had no clue just <a href="http://www.versatilevinegar.org/usesandtips.html">how many uses</a> there are for it, including cleansing both hair and skin. I guess if it's safe enough to put on your salad, then it's also going to be gentle on the outside of the body, too. I can't believe how much money I wasted all these years on expensive astringents...ugh, God-forbid those days when I used "Sea Breeze!!" I might has well have been pouring paint-thinner on my face. And guess what else I've discovered?? Cidar Vinegar makes my face look brilliant! Seriously, take my word for it and give it a try!</p><p align="justify"><strong><em>What you'll need:</em></strong></p><ul><li><div align="justify">1 - 8 ounce bottle, preferrably with a "pop-top" lid</div></li><li><div align="justify">cidar vinegar</div></li><li><div align="justify">water</div></li></ul><p align="justify">Fill the bottle about 40% full with cidar vinegar. Then fill to the top with water. Shake gently to combine. To use, squirt astringent on a cotton pad or cotton ball and apply to face.</p><p align="justify"><strong>**Note:</strong> I just bought a plain old bottle for $.99 from the travel section at Target. It works perfectly! Oh, by the way, I strongly recommend not to use more that 40% vinegar in this recipe, otherwise your eyes will sting like crazy.</p><p align="justify"> </p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com2tag:blogger.com,1999:blog-1910486948926735142.post-57384893645427248452008-04-21T11:40:00.011-05:002008-04-25T12:46:44.309-05:00Think Cake-Decorating is for Sissies??<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UnzDML0HUkiCD_qBljn2phgZZmyz2dnO6AM19VF0r1lg-8GABjF6F2jo7n3FNhqWH2AzXW5_CT81zN25DXyF76WTvHYtbJzJMkloaslIgJmB-2Qoa0dt9-WMIrB54BRASStG-z3rxEg/s1600-h/duff_goldman.jpg"><img id="BLOGGER_PHOTO_ID_5191745613518562802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UnzDML0HUkiCD_qBljn2phgZZmyz2dnO6AM19VF0r1lg-8GABjF6F2jo7n3FNhqWH2AzXW5_CT81zN25DXyF76WTvHYtbJzJMkloaslIgJmB-2Qoa0dt9-WMIrB54BRASStG-z3rxEg/s320/duff_goldman.jpg" border="0" /></a>
<div align="justify">Well if so, think again! Introducing the bonafide bad-ass of cake-decorating: Duff Goldman. This guy simply defines cool. Not only is this dude an artist, a sculptor, and an electric bass player, but he's also the hottest thing in the baking world today. (Read his entire bio <a href="http://www.charmcitycakes.com/noflash/index.cfm?rd=aboutduff">here</a>.) I was fortunate enough to have access to full cable for three days on a recent excursion to Des Moines, which meant I devoted the majority of my tv-watching to the <a href="http://www.foodnetwork.com/">Food Network</a> (something I don't have access to at home...for good reason). It was during my Food Network binge that I was first introduced to Duff. Based out of Baltimore, Duff and his staff at <a href="http://www.charmcitycakes.com/">"Charm City Cakes"</a> turn out some the most amazing cakes I've ever seen. He literally takes cake-decorating to an entirely new level. You're not going to find many buttercream rosettes at his bakery (no offense to you cake-decorators out there...kudos to you because I can't even make a buttercream rosette!). I was literally sucked in as I watched one episode after another of <a href="http://www.aceofcakestv.com/">"Ace of Cakes,"</a> the reality show that follows the day-to-day happenings at Duff's bakery. I would've never guessed that a show about a bakery could be so fascinating, but Duff and his small staff, who are all friends of his, have such dynamic and quirky personalities that there is never a dull moment. Plus, it was mind-boggling to watch them create their cakes, which literally are works of art.<br><br>
</div><div align="justify">
</div>
So I thought I'd give you a sampling of just a few of Duff's cakes. Of course, there's the elegant wedding cakes, such as these:
<p><img id="BLOGGER_PHOTO_ID_5191746030130390530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA702n3FGQ3o-LLU4lFy6uklwfkhINIKL3ji6KEZCX5_0vuWgOeCUr3_Z1WI48Fa4EyHDkelnFsLVVs6E0EJYyzkIl5EjtZladlM03SKjUenE9KiDs-14ipzwY174SBY37UZkEHETMZ34/s400/aceofcakes-elegant.jpg" border="0" /></p>
<p><img id="BLOGGER_PHOTO_ID_5191746446742218258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNoBVLYt7Bax6MnLhtgSidgaiJbBl7EMC3YOU6iaASL_3BwLXxdrz6TdRk0LMXJmnJgUuNsTWAhdITbP0fztKFBzZPOppHHGthN7yDii_AscVuIBzi6MTMSEAx-7MzeivO9m_UOe8O_8/s400/aceofcakes-elegant2.jpg" border="0" /></p><p></p><p>
But then, there's the more unusual and unconventional cakes, the ones that you look at and say, "Is that actually a cake?!" Like these:
</p><p></p><p><img id="BLOGGER_PHOTO_ID_5191747005087966770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjSRP4MzsBHmXHNcAMLKSyG5QfA1-yXXp_oKeZCYD0nMkvKRE3U_yLUHIsBVK2h6zvd6fA7oAp07FbuxYqz6_0uwxw5As1vw4IRo6iEQB9RrovF31cBXwkDkrtwgqine9f8RKuoTo5WA/s400/aceofcakes-treasurechest.jpg" border="0" /></p><p>
<img id="BLOGGER_PHOTO_ID_5191747000792999458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bRoH1A5_J6O6KzNP3GAMyv8_kFn19k0sF2eb6sBGwv9WArZ_dZfGzXSqgi_JshPY_sq534zjQjcda1Z7klUszkChiRW-dvXvRJMmQ6TF14rNDJUo0H0MJWPMkmUq6WECCscHxE1rInk/s400/aceofcakes-winebottle.jpg" border="0" /></p><p align="justify">
And then there's the cakes that start venturing into the flat-out bizarre, like this one. I mean, seriously, what person actually is going to pay around $1000 for a cake that looks like a slab of bacon and canned beer?! I do enjoy bacon, but I gotta draw the line. Regardless, I'm hard-pressed to be able to tell that it's a cake...here's the definition of "the wow factor."
</p><p><img id="BLOGGER_PHOTO_ID_5191747013677901394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WmBY9H5x8FzV9syXh_LiM8P_LrCgx97oLHcNV1H0wQzYQh6iL_G4UL6m1JYMz5b24ZD9rFear5xU9EgH0B6Yv_1ja22RHPQY51NMkIhsWUmlwcUfEYWNP25xcf1efLcLGwu5hv2NvJY/s400/aceofcakes-baconnbeer.jpg" border="0" /></p><p align="justify">
For all you baseball fans out there (givin' a shout out to my hubby), there's this cake: an exact replica of Wrigley Field. I had to show this one because I saw the episode of "Ace of Cakes" where they made it. It was ordered for the 80th birthday for a life-long Chicago resident and die hard Cubs fan. Duff actually drove from Baltimore to Chicago to hand-deliver this cake.
</p><p><img id="BLOGGER_PHOTO_ID_5191747009382934082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B-GOtd5vtFfEj9SNbb8DCygd07UPeECvhe6BWhK6S8frXW4k6_H_WrW2QJef6qsLRMYuIz3nEBUrPm4V5KqXJtsM6Af2PRZH0j0wcXu8ABXv8cTqNAYVzNRY5dcguezOm4JWEoyvw4o/s400/aceofcakes-wrigley.jpg" border="0" /></p><p align="justify">
And finally, here's an example that really takes the cake. Okay, sorry for the extremely cheesey play on words, but I couldn't resist. :) This is one of those cakes that should be preserved behind plexi-glass in a museum: the Hogwarts Castle from the Harry Potter books. Why would anyone in their right mind want to actually eat this cake?! To Duff and his staff--you guys are geniouses.
</p><p><img id="BLOGGER_PHOTO_ID_5191747017972868706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcETNcpkQngq7CEyBv-kwR7KgDW5eYBpZHIStajwVljBtx3iBORM6WysxT3fqsSgwVerAndStBxG7iaBq1FK7ABfquVg0SQOXoGTrIsnrao3qq_LvBJFWg4YfFo2jR7C9aHi2cTsumPw/s400/aceofcakes-hogwarts.jpg" border="0" /></p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com4tag:blogger.com,1999:blog-1910486948926735142.post-24147399533274895122008-04-07T20:46:00.010-05:002008-04-07T21:28:44.346-05:00Don't Mess With Texas...<div align="justify">
If you've looked carefully at my blog posts, you may have already figured out that I'm often stuck on a food pendulum that swings between healthy and, well, not-so-healthy. I honestly don't know how some of those pastry chefs are able to stay so skinny when they're surrounded daily with oodles of chocolate and sugar! Perhaps they didn't grow up with the rule of "licking the beaters." But for me, that's why I've had to really start to set limits as to when I prepare a ooey-gooey dessert or treat. (I elaborated on this very issue back in <a href="http://foodieforthought.blogspot.com/2008/03/temptation-at-its-finest.html">this post</a>.) Here's another perfect example of a dessert that, if I was left alone with it, would vanish in a heartbeat: your basic "Texas Sheet Cake." Compliments of <a href="http://www.thejoykitchen.com/">"The Joy of Cooking,"</a> this cake, which typically would be baked in a 15x10-inch pan, is baked in a 9x13 pan. It's so very moist and chocolatey and I decided to pair this cake with a chocolate glaze from another recipe. Ahh...a match made in dessert heaven. It was thoroughly enjoyed by all at our latest "Suppers for Six" group and <em>only 2 pieces</em> made it back home with us!</div><div align="center"><br>
</div><div align="center"></div><div align="center">
</div><div align="center"><strong><span style="font-size:130%;"></span></strong></div><img id="BLOGGER_PHOTO_ID_5186688806714247970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR12JSJ1gCh8m9nBcN0oeQK5h2el6lZA3bMOhEcv96epd8JRK9D7vcbq3xsXk3FqGe_yBZtiutrCBU_vCCcTBHt26AaPmXe6P117tJpDYLnBrDYxAP1Mkc88v9yyi8MAU6rNiWQ9dul8/s320/Texas-Sheet-Cake-2.jpg" border="0" /> <img id="BLOGGER_PHOTO_ID_5186689064412285746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMx8cF0c10IGn93jGXHt3BeHOqKtqRSJa1ge5PWQXnqKtMLa-Q7Z7rI7CONDkXzxzz0Tj8S0Q5np5ZsCBqiElyvs5RLae2GdORuz_8k6hnaPh1gfjXSRBqzbPKNhp78PwDYzgOdBF4aU/s320/Texas-Sheet-Cake.jpg" border="0" /> <p align="center"><strong><span style="font-size:130%;">
Texas Sheet Cake with Chocolate Glaze</span></strong></p><p align="justify">Preheat oven to 375 degrees. Grease a 9x13-inch pan. Sift together in a large bowl and set aside:</p><ul><li><div align="justify">2 cups sugar</div></li><li><div align="justify">2 cups flour</div></li><li><div align="justify">1 tsp. baking soda</div></li><li><div align="justify">1/2 tsp. salt</div></li></ul><p align="justify">Combine in a medium saucepan and bring to a boil, stirring constantly:</p><ul><li>1 cup water</li><li>1/2 cup vegetable oil</li><li>1 stick (8 T.) unsalted butter</li><li>1/4 cup unsweetened, nonalkalized cocoa</li></ul><p>Pour the hot mixture over the dry ingredients and stir together just until smooth.</p><p>Whisk together, then stir into the batter:</p><ul><li>2 large eggs, lightly beaten</li><li>1/2 cup buttermilk <em>or</em> plain yogurt</li><li>1 tsp. vanilla</li></ul><p align="justify">Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let cool briefly in the pan. Pour warm chocolate glaze over the cake, spreading gently to coat the cake.</p><p><strong><em>Chocolate Glaze:</em></strong></p><ul><li>1 cup sugar</li><li>5 T. unsalted butter</li><li>1/3 cup milk</li><li>1 cup semi-sweet chocolate chips</li></ul><p align="justify">In a small saucepan, melt butter. Add sugar and milk and bring mixture to a boil. Once mixture comes to a boil, remove pan from heat and immediately add chocolate chips. Stir until smooth. Cool mixture until it begins to thicken slightly.</p><p align="justify"><strong><em>
Tip: </em></strong>When a recipe calls for buttermilk, you can always substitute plain, unsweetened yogurt for it. I almost always do this now, because the smallest quantity buttermilk comes in is a pint and I rarely would even need that much. One six-ounce container of plain yogurt is about $.60, so it's cheap and there's no waste.
</p><div align="center"></div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com5tag:blogger.com,1999:blog-1910486948926735142.post-37405912373283292252008-04-07T12:14:00.010-05:002008-04-07T20:44:52.079-05:00Green Smoothie Challenge Revisited<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjVOam3_alkVXxWhK_WxiX_hYPow8E3-LmKl9-3dqGgJVm5ut37KhkH-sSW5ebOnKsbl2lfRQrtU9g9qoUJq2hxxVytJsQ_8vI8-FZFYE8-P1_9YAkLUP1narueOhduV5sryqPkP5fXs/s1600-h/Green-Smoothie2.jpg"><img id="BLOGGER_PHOTO_ID_5186553760057559826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjVOam3_alkVXxWhK_WxiX_hYPow8E3-LmKl9-3dqGgJVm5ut37KhkH-sSW5ebOnKsbl2lfRQrtU9g9qoUJq2hxxVytJsQ_8vI8-FZFYE8-P1_9YAkLUP1narueOhduV5sryqPkP5fXs/s400/Green-Smoothie2.jpg" border="0" /></a> So it's been two weeks since I first posted about the <a href="http://foodieforthought.blogspot.com/2008/03/takin-green-smoothie-challenge.html">Green Smoothie Challenge</a>. Since then, I've "upped my game" and have been drinking a green smoothie (or even two) every day...and there's no goin' back now! These green monsters truly are life-changing, as I believe that my bodacious bod (complete with rolls and dimples) is currently undergoing a bit of detox. In addition to spinach, I recently began adding fresh kale to my smoothies. I learned from <a href="http://www.greensmoothiegirl.com/">"Green Smoothie Girl"</a> that <a href="http://ezinearticles.com/?What-Is-Kale---Super-Vegetable-For-Optimal-Health&id=494419">kale</a> is a veggie that will naturally and powerfully detoxify the body of the nasty junk that justs hangin' around in the lower digestive system. So here's the mix of what's been in my green smoothies lately:</div><ul><li><div align="justify">1-2 bananas</div></li><li><div align="justify">frozen strawberries</div></li><li><div align="justify">frozen mango </div></li><li><div align="justify">kiwi</div></li><li><div align="justify">several handfuls of spinach</div></li><li><div align="justify">2-4 kale leaves (stems removed)</div></li><li><div align="justify">water and honey </div></li></ul><p align="justify"><br>
Here's my tip for using kale in the smoothies: buy fresh bunches, versus the pre-cut bagged kale. The problem with the bagged kale is that while it's chopped up, the stems have not been removed. And those fibrous stems will wreck havoc on a blender!! Last week, kale was on sale for $.98/pound at Shop 'n' Save, and 1 pound is more than enough to make a whole butt-load of smoothies. Then I just simply tore the leafy part off of all the hard stems. Tear the leaves up a bit more before adding to the smoothie and then blend like crazy.<br><br>
</p><p align="justify">I've been trying my darndest to persuade 4 year old Calvin to try a green smoothie. I tried giving the smoothie all sorts of fun names and finally scored when I called it a "Mike Smoothie." (Mike--the one-eyed green monster from <a href="http://www.pixar.com/featurefilms/inc/">"Monsters Incorporated,"</a> voiced by Billy Crystal.) The stubborn little stinker is perfectly content to watch me blend up the "Mike Smoothie" and asks me all sorts of silly questions about it...but when asked if he wants to try it, he very politely responds, "No thank you." Argh! Little does he know that his mother is just as stubborn and she will continue to ask him until one day he submits to the mighty powers of the Green Smoothie. (Insert evil cackling noises here...)
</p><div align="justify"></div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com8tag:blogger.com,1999:blog-1910486948926735142.post-77991016339196873182008-03-31T11:40:00.005-05:002008-03-31T12:27:39.417-05:00Fearfully and Wonderfully Made...<div align="justify">I have many concerns about the current obstetrical practices in our country today. One of my concerns is the way in which pregnancy is "compartmentalized," often times treating mother and baby totally separate from each. Before I go into further explanation, I should clarify that I believe that mother and baby are two, unique individuals, and that a baby's life begins a conception, not birth. Even though mother and baby are two separate individuals, they share an amazing and unique intimacy during pregnancy. During that time, a baby knows nothing other than the serene environment provided by his/her mother's womb. They share the same space with one another 24 hours a day. They know one another's movements intimately and are comforted by the movements of the other. Many women speak of knowing their baby, even intimately, before they are even born. Such a gift could only come from our Creator, who has not only knit us together in our mothers' wombs, but knows and loves us intimately, too.<br><br></div><div align="justify"> </div><div align="justify">But far too often, obstetrics plays a role in disrupting this intimacy between mother and baby during pregnancy. For instance, many doctors and sonographers tell mothers that, in addition to its diagnostic use, an ultrasound can help them "get to know their babies." The mother's focus is then turned away from her growing tummy to the ultrasound monitor. While I believe that ultrasound does have some valid diagnostic uses during pregnancy, my concern is that modern mothers are becoming dependent on that ultrasound image to foster intimacy between them and their unborn babies. This is just one example among many.<br><br></div><div align="justify"> </div><div align="justify">What a blessing, then, it was for me to come across this delightful video clip from the <a href="http://www.wonderfullymadebelliesandbabies.blogspot.com/">Bellies and Babies</a> blog. Here's Nicole's description of how this clip was created: "<strong><em>My First Home was created by three sisters, the Glasner girls. The college age daughter, Jessica, painted the pictures and came up with the story, the high school aged daughter, Emily, composed the music and the 5th grade daughter, Madeline, is the narrator." </em></strong>I must confess that after reading the description of it, I was expecting the video to verge on the side of cheesey. But instead, what I saw was a beautiful work of art that perfectly expressed the intimacy that exists between mother and baby during pregnancy. I hope you enjoy it as much as I did...and if you do, feel free to pass it on!<br><br></div>
<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/d9kH4Mlx1HY&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/d9kH4Mlx1HY&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com2tag:blogger.com,1999:blog-1910486948926735142.post-24066811805737682912008-03-31T11:02:00.006-05:002008-03-31T12:30:18.582-05:00Char Sui Pork Roast<div align="justify">Okay. The truth is out. I must admit that there are several areas of cooking in which my skills could greatly use some improvement. One of these areas is the preparation and cooking of meat, and more specifically, higher-quality cuts of pork and beef. So that's why, if I'm going to cook a dish that calls for pork or beef, I prefer to choose recipes that have a "fail-safe" method built in. Rather, I choose recipes where it would be difficult for me to screw it up. And what could be more fail-safe than the tried and true slow-cooker?! Oh faithful crockpot, you have never failed me yet.<br><br></div><div align="justify"> </div><div align="justify">This recipe had been calling my name for several years now, as it is on the same page in a <a href="http://www.cookinglight.com/">Cooking Light</a> issue as another one of my favorite slow-cooker recipes. I finally tried it a few weeks ago and it was, to say the least, deeee-lish!! Little effort to put it together, huge return on the taste. Also, don't be intimidated if you've never heard of a few of the ingredients; they are <em>all</em> available in your regular grocery store, in the Asian section. Here are the menus that I put together for 2 meals for my family. And I still had some pork leftover after those 2 meals, so keep reading to find out another creative way to use the leftovers. <em>(Sorry--no pictures this time!)<br><br></em></div><div align="justify"> </div><div align="center"><strong><span style="font-size:130%;">Suggested Menus:<br><br></span></strong></div><div align="center"> </div><div align="center">Slow-Cooker Char-Sui Pork Roast</div><div align="center">Oven-roast Red Potatoes</div><div align="center">Steamed Vegetables or Green Salad</div><div align="center"><strong><em>or</em></strong></div><div align="center">Slow-Cooker Char-Sui Pork Roast</div><div align="center">Prepared Asian Noodles <em>(I used "Simply Asia" brand)</em></div><div align="center">Asian-style Vegetables <em>(from frozen foods)<br><br></em></div><div align="center"><em></em> </div><div align="center"><strong><span style="font-size:130%;">Slow-Cooker Char-Sui Pork Roast</span></strong></div><ul><li><div align="justify">1/4 cup low-sodium soy sauce </div></li><li><div align="justify">1/4 cup hoisin sauce </div></li><li><div align="justify">3 tablespoons ketchup </div></li><li><div align="justify">3 tablespoons honey </div></li><li><div align="justify">2 teaspoons bottled minced garlic </div></li><li><div align="justify">2 teaspoons grated peeled fresh ginger </div></li><li><div align="justify">1 teaspoon dark sesame oil </div></li><li><div align="justify">1/2 teaspoon five-spice powder</div></li><li><div align="justify">2 pounds boneless Boston butt pork roast, trimmed </div></li><li><div align="justify">1/2 cup fat-free, less-sodium chicken broth </div></li></ul><div align="justify">Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.<br><br> </div><div align="justify">
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. </div><div align="justify">
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.<br><br><em> </em></div><div align="justify"> </div><div align="justify"><strong><em>Suggested Use for Leftovers:</em></strong> After we had 2 meals, I froze the pork that was left. Then, when I was ready to use it, I thawed it, shredded it a bit more, and served it on buns as "Char-Sui Shredded Pork Sandwiches."</div><div align="center"> </div><div align="center"><em></em> </div><div align="center"><strong></strong> </div>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com3tag:blogger.com,1999:blog-1910486948926735142.post-84578999104281324582008-03-24T11:38:00.005-05:002008-03-24T12:12:54.802-05:00Takin' the Green Smoothie Challenge<img id="BLOGGER_PHOTO_ID_5181348732141210354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLYA5_36dBSBl2-Mh9McRm9iYRWjRTiltD2AsflrWTSETE8rWx9oXmflfilFI1Y5Nr3IKRhl7brDLQp8VYSDiOk6elC2RLt6tjW-nSOWUQQ2i9z55O-UzaNcEoVUIoqlOzzw1C5dKFVE/s400/Green-Smoothie.jpg" border="0" />
<div align="justify"> So right now, perhaps you're saying to yourself, "Barf!! What the heck is in that glass?! Did you actually <em>drink</em> that ghastly-looking concoction??" Now while it may look similar to the contents of an infant's diaper, let me reassure you that the contents of that glass were quite tasty and my body thanked me for it. So what in God's good earth is it?? <strong><em>A green smoothie. </em></strong>I became a big fan of fresh fruit and yogurt smoothies a few years ago and I had heard of green smoothies, too. Then I tried a green smoothie from Trader Joe's (available in the fridge section for about $2), which was really delicious. But then I was confronted with <a href="http://happyfoody.com/2008/02/13/the-happy-foody-green-smoothie-challenge/">"The Green Smoothie Challenge"</a> on the <a href="http://www.happyfoody.com/">Happy Foody</a> blog and I finally decided to accept the challenge. Although I should clarify that the actual challenge is to have a green smoothie every day for 30 days, but I'm trying to have one at least 3 times a week. Either way, it's a great start and now there's no going back...<br><br></div><div align="justify"> </div><div align="justify">Why a green smoothie? While fresh fruit smoothies are great and offer all the health benefits of the fruits included in it, a green smoothie kicks it up like 50 notches in nutritional quality (givin' a little shout out to Emeril). This is especially great for people who don't regularly consume enough green veggies, because when made properly, one of these bad boys contains between 5-15 servings of fruits and veggies. You can read more about all the amazing health benefits of green smoothies <a href="http://www.greensmoothiegirl.com/buy-green-foods.html">here</a>.</div><div align="justify"> </div><div align="justify"> <br><br>A green smoothie can be made with just about any combination of fresh fruit and greens. The key to making it tasty and thus, drinkable, is to create the right balance so that the smoothie is sweet. Here is what I've come up with, just for starters:</div><div align="justify"> </div><ul><li><div align="justify">1 ripe banana</div></li><li><div align="justify">1 cup fresh or frozen red rasberries</div></li><li><div align="justify">1 cup fresh or frozen mango chunks (if frozen, defrost slightly in the microwave)</div></li><li><div align="justify">1-2 cups water</div></li><li><div align="justify">1-2 T. honey</div></li><li><div align="justify">about 2-3 cups fresh spinach, ripped into smaller pieces</div></li></ul><p align="justify">In a blender, combine fruit, water, and honey for about 45 seconds, until well blended. Add spinach in batches, blending well between each batch. Add slightly more water if needed. Pour into glasses and enjoy any time of day!<br><br></p><p align="justify">All of the quantities are just my approximations, so feel free to experiment. For even more ideas on ways to use different ingredients in green smoothies, be sure to check out all the recipes on the Green Smoothie Challenge post. So...are you ready to take the Green Smoothie Challenge?</p>Sarahhttp://www.blogger.com/profile/03472185695563612014noreply@blogger.com8