Salad

Eating salad can get boring. To put some fun back in to salad eating, try adding fresh herbs, seeds, nuts, sprouts, different leaves, cabbage, roasted or grilled veggies. Here's a picture of my salad from the other night with roasted red peppers and pumpkin seeds. Yesterday Amanda made a salad with grilled veggies - SO yummy!

Egg Salad a la Jerilyn McKinney

Hi lo,

i just made a yummy egg salad, i thought i'd share.

i don't measure anything so everything is add to taste.

hard boiled eggs

a little mayonnaise (i hate mayo so i go really soft on it)

a little mustard

peppered vinegar (or hot sauce or pepper flakes)

sea salt

onion powder

garlic salt

basil (fresh would be better i'm sure, but i used dried)

parsley (again fresh is probably better)

then i added; red pepper finely chopped and minced onion (just a smidgen).

i am also thinking of adding zucchini and sunflower seeds when i get them.

it's so fresh and yummy, but has a fun kick to it also.

Did You Know...The Safest Conventional Produce To Buy

Taken from thedailygreen.com
Not all of us can afford to go 100% organic. One solution? Choose conventionally grown foods from the list below. These are fruits and vegetables that retain the least amount of pesticide residue so you can save your organic dollars for those foods that are laden with the highest amounts of pesticides.

Asparagus

Choose: Look for firm spears with bright green or purplish compact tips. Plan on a 1/2 pound per person and for more uniform cooking, select spears of a similar thickness. Store in the refrigerator vegetable crisper and give them a good rinse before using (even if you're going to boil them.)

Avocados

Choose: Look for avocados that are still somewhat unripe and firm to the squeeze; they'll ripen nicely on your kitchen counter top in a couple of days. Store at room temperature. Although you'll be using only the meat of the avocado, it's always a good idea to rinse them before you slice them open.

Bananas

Choose: There are basically 3 stages to a ripening banana. You'll want to choose them according to how you're going to use them. Chosen green, where the peel is pale yellow and the tips are green, their taste will be somewhat tart. These work best for frying or baking in a pie. Chosen at their next stage of ripeness where the peel is mostly all yellow, the pulp will still be firm but their starch content will have started to turn to sugar. These also work well in pies and tarts. In the last stage of ripeness, the skins will show signs of brown spots with the peel a deeper yellow color. This is when they're sweetest and work well mashed and added to baked goods like banana bread recipes. Store at room temperature. If they're unripe, you can place them in a brown plastic bag to ripen. Give the bananas a quick rinse and dry before you peel them.

Broccoli

Choose: Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.

Cabbage

Choose: Look for cabbage heads whose leaves are tight and be sure the head is heavy for its type and firm. For most cabbage varieties, you'll want to make sure their outer leaves are shiny and crisp. Savoy is the exception to this rule as it forms a looser head and the leaves grow crinkly naturally. You'll want to avoid any with leaves that show signs of yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Discard the outer leaves of a cabbage before using. You can wash and spin most cabbage leaves just like you do salad greens. Store in the refrigerator crisper.

Kiwi Fruit

Choose: Here's where your nose plays an important part when choosing fresh fruit. Sniff out kiwis that smell good. They should be plump, and yield to a squeeze like that of a ripe pear. Steer clear from those with moist areas on their surface or have any skin bruising. If unripe kiwi are all that are available, simply take them home and place them in a paper bag at room temperature with other fruits that need more time, such as bananas or pears. Store in the refrigerator crisper.

Mango

Choose: Depending on the variety of melon, look for those that are bright in colors such as red, yellow, or orange. It should have a distinctive "fruity" smell. If there's no ripe fruit aroma — steer clear. Mangoes should be slightly firm but yield to your touch somewhat as the softer the mango, usually the sweeter it is. If the mango is too soft, there's a good chance that it will be rotten inside. Store in the refrigerator crisper.

Onions

Choose: Look for onions that are firm, have a distinctive "oniony" smell that's not overpowering, and show no visible signs of damage or soft spots. Store in a cool dry place or in the refrigerator.

Papaya

Choose: Papaya colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your under ripe kiwi fruit, peaches, and pears. Once they're ripened, store in the refrigerator crisper.

Pineapples

Choose: Although tempting, this is one fruit that you won't want to choose if it has a strong, sweet smell. This usually means that the pineapple is overripe and has even begun to ferment. Like all other fruits, avoid any that have soft spots or in the case of a pineapple, damage to the rind. Store in the refrigerator crisper.

Did You Know...The Dirty Dozen

Taken from thedailygreen.com
Not all of us can afford to go 100% organic. The solution? Focus on just those foods that come with the heaviest burden of pesticides, chemicals, additives and hormones. Whenever possible, deploy your organic spending power to buy organic versions of the following foods (in no particular order).
1. Meat.
2. Milk.
3. Coffee. Many of the beans you buy are grown in countries that don't regulate use of chemicals and pesticides. Look for the Fair Trade Certified Organic label on the coffee package or can; it will give you some assurance that chemicals and pesticides were not used on the plants. It will also mean that fair prices were paid for the end product in support of the farm and that farm workers are treated fairly.
4. Peaches. Multiple pesticides are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safe alternatives: watermelon, tangerines, oranges and grapefruit.
5. Apples. Scrubbing and peeling doesn't eliminate chemical residue completely so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients. Can't find organic? Safe alternatives: watermelon, bananas and tangerines.
6. Sweet bell peppers. Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed and victim to pesticides commonly used to keep them insect-free. Can't find organic? Safe alternatives: green peas, broccoli and cabbage.
7. Celery. Celery has no protective skin, which makes it almost impossible to wash off the chemicals that are used on conventional crops. Can't find organic? Safe alternatives: broccoli, radishes and onions.
8. Strawberries. If you buy strawberries out of season, they're most likely imported from countries that use less-stringent regulations for pesticide use. Can't find organic? Safe alternatives: blueberries, kiwi and pineapples.
9. Lettuces. Leafy greens are frequently contaminated with what are considered the most potent pesticides used on food. Can't find organic? Safe alternatives: cabbage, cauliflower and Brussels sprouts.
10. Grapes. Imported grapes run a much greater risk of contamination than those grown domestically. Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Can't find organic? Safe alternatives: blueberries, kiwi and raspberries.
11. Potatoes. America's popular spud ranks high for pesticide residue. It also gets the double whammy of fungicides added to the soil for growing. Can't find organic? Safe alternatives: eggplant, cabbage and earthy mushrooms.
12. Tomatoes. A tomato's easily punctured skin is no match for chemicals that will eventually permeate it. Can't find organic? Safe alternatives: green peas, broccoli and asparagus.

Spring and Easter Food

Hello Sisters! Easter is such a fun spring holiday isn't it? Even though it's coming the earliest it ever will in our lifetime, it's a fun reminder that warmer weather is on it's way! Spring food is nice and light, has beautiful colors, and fun textures. Try not to get caught eating buttery, sugary, carby, heavy food this Sunday! Offer to bring something!

For Easter Brunch, instead of :
-Eggs Benedict with Canadian Bacon and Spinach try the Spinach Tomato Frittata with avocado
-Crepes w/ sugary sauce try Whole Wheat Crepes with fresh fruit (maybe sweetened w/ xylitol or stevia)
-Pastries try Whole Wheat Blueberry Lemon Pecan Scones

For Easter Dinner, instead of :
-Sugaring up your ham, try leaving the sugar packet off the ham and top it instead with dried cherry and caramelized onion sauce
-Potatoes Gratin try Sweet Potato Gratin
-Sugared carrots try a big spinach salad with strawberries, roasted almonds, fresh spring peas, fresh carrots and herbs topped with lemon olive oil dressing with garlic and chopped shallots.
-Easter Pie try Blueberry Cobbler

Spinach Frittata Recipe already posted

Whole Wheat Crepes
4 beaten eggs
1 cup milk
1 cup whole wheat pastry flour
pinch salt
Stir flour and eggs together slowly. Gradually add milk and salt. Beat til lumps disappear; force through a sieve or strainer. Should be like heavy cream. Add more milk if necessary. Let set in fridge. 1 -2 hours. Then, heat crepe pan over high heat til a drop of water evaporates instantly. Brush w/ oil. Pour about 2 Tb. batter into pan and tip it so it covers the bottom. batter should cling to pan and begin to firm up almost immediately. Cook for a minute or so, turn for a few seconds and remove from pan. Chill at least 2 hours before filling. Keep covered tightly.

Blueberry Lemon Pecan Scones (from sweeten your life the xylitol way)
1 1/2 cups plus 2 Tb. spelt four of whole wheat pastry flour
1/3 cup xylitol
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 Tb. unsalted butter
1/4 cup finely chopped pecans
1 1/2 tsp finely grated lemon zest
2/3 cup blueberries, frozen
1 egg, beaten
1 Tb unsweetened applesauce
1/2 cup reduced sour cream
Optional:
Egg wash (1 egg beaten w/ 1 Tb. water)
1 Tb. xylitol

Thoroughly combine flour, xylitol, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Stir in pecans, lemon zest, and blueberries. In a separate bowl, combine egg, applesauce, and sour cream, and stir into flour mixture just until dry ingredients are moistened.
Line a baking sheet with parchment paper, and lightly oil the top of the paper. Transfer the dough to the paper. Lightly flour hands and shape the dough into a 7" diameter round. Using a sharp knife that has been floured, cut the round into 8 wedges. If desired, brush top of scones with egg wash, and sprinkle with xylitol before baking.
Bake scones at 350 degrees for 25 minutes or until lightly browned. These scones are best when served immediately after baking : makes 8 scones.

Glazed Ham with Dried Cherry Caramelized Onions (altered by me from foodreference.com)
Serves 10.
• 3 pound cooked boneless ham
• 2 tablespoons agave nectar
• 1 tablespoon stone-ground mustard
• 1 teaspoon cider vinegar
• 5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
• 3 tablespoons butter
• 1/2 cup dried tart cherries
• 1/3 cup cider vinegar
• 2 tablespoons agave nectar
• 1/2 teaspoon ground cardamom
• 1/4 cup almonds, sliced or slivered and toasted

Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).

Meanwhile, for glaze, in a small bowl combine 2 tablespoons agave nectar, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.

To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally.
Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons agave nectar and 1/2 teaspoon cardamom.
Simmer, uncovered, for 5 minutes.
Stir in toasted almonds.
Slice ham; serve with onion mixture.

Sweet Potato Gratin (from myrecipes.com)
3 tablespoons butter
4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices
1/4 cup grated Parmesan cheese
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
2. In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.

Makes 8 to 10 servings

Blueberry Cobbler (from sweeten your life the xylitol way)
1/2 cup xylitol
2 Tb. arrowroot powder
1/4 tsp cinnamon
1/4 tsp nutmeg
4 1/2 cups fresh or frozen blueberries
1 Tb. freshly squeezed lemon juice
1 Tb. unsalted butter
Recipe for 9" pie crust
Combine xylitol, arrowroot, cinnamon, and nutmeg; add blueberries, stirring until coated. Spoon blueberry mixture into a buttered 8" square baking dish. Sprinkle lemon juice over berries, and dot with butter. Roll pastry out 1/8" thick; trim pastry dough to fit an 8" square baking pan. Place pastry over blueberries, and seal edges to sides of dish. Cut several 1" long slits in pastry. Bake at 375 degrees for 25 - 30 minutes or until pastry is golden brown. Yields: 9 servings

Whole Wheat 9" Pie Crust
1 cup spelt flour or whole wheat pastry flour
3/8 tsp. salt
5 Tb. unsalted butter, cut into small pieces
1 - 3 Tb. ice water

Combine flour and salt in large bowl. Cut butter in until mixture is texture of coarse meal. Sprinkle 1 Tb. of water at a time over flour mixture, and mix lightly with a fork after each addition until pastry is just moist enough to hold together when pressed between fingers. Shape the pastry into a flattened disc, cover with plastic wrap, and shill for 30 minutes. Roll pastry between two sheets of wax paper until pastry is desired size. Refrigerate briefly; remove wax paper and fit pastry into pie plate.



Happy Eating and Happy Easter!!

Tofu Mushroom Lettuce Wrap

Tofu Lettuce Wrap

Ingredients

1 pound firm tofu diced into 1/2 inch cubes
1 large portabella mushroom dices into 1/2 cubes
1/2 large onion diced
2 cloves garlic crushed
1 tablespoon grated ginger
1 tablespoon soy sauce
1 head of ice burg lettuce
3 tablespoons chopped flat leaf parsley
Juice of 1/2 lime
1/2 cup chopped red cabbage

Cooking
1. Add enough olive oil to coat the bottom of a non-stick skillet. On medium heat saute the onion and garlic for several minutes until the onions start to turn clear.
2. Add ginger and tofu and cook for 5 minutes. The tofu will start to brown slightly.
3. Add portabella mushrooms and cook for additional 3 minutes.
4. Take hot ingredients and place in bowl. Add soy sauce, lime, cabbage and parsley and mix well.
5. Can serve hot or from refrigerator.

Assembly
1. Peel one layer of iceberg lettuce and hold in palm of hand. Gradually add several spoonfuls of the tofu mixture. Roll gently. You can use a toothpick to hold it together or just use your hands.

Halibut with Fennel Salsa

Courtney Hart

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepperPreheat the oven to 375 degrees F. In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.