Quick Swiss Ham Bake

While this photo is not one of my best, this last minute 'throw together' dinner turned out so yummy that I just had to share it with all of you. This took minutes to throw together and can be altered to your liking. I used Swiss cheese but Gruyere would be perfect in this as well. Use ham, Canadian bacon or turkey bacon if you prefer. I used broccoli because my kids love it but spinach or any veggie you like can be added.

The trick is sauteing the white parts of a green onion, leek or a minced shallot and  then browning the ham. Meanwhile, you want to whisk your eggs very well with a splash of milk. Add your salt, pepper and seasoning (I used tarragon)

and then pour the eggs into your oven ready pan. Wait a minute, then push the eggs towards the center of the pan, working your way around once or twice till the eggs just start to set. Sprinkle on your grated cheese then pop it in a pre-heated oven at 450F for 8-13 minutes (depending on how many eggs you used).

Voila! Dinner is served.

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Golden Glittered Poinsettas ~ Home Made Gift Giving

Usually this time of year I'm completely stressed out, cranky and worn to bits. The endless 'To Do' list is insurmountable and catches me off guard every year. I decided to take a different approach this year and make things much simpler for myself and my family. While I can't say I've completely succeeded, I am definitely feeling happier and full of the Christmas spirit for the first time in a while.

Usually, in the weeks preceding Christmas I spend most of my time worrying about buying the perfect gifts and then end up forgetting what I've actually purchased and end up frantically running from store to store in the days before Christmas buying junk that will be tossed aside in the matter of minutes.

No more I say! No more. All of my friends said I wouldn't stick to my convictions, but not only have I managed to not buy oodles of things and masses of prettily packaged rubbish but I have found a way to keep things simple and personal with small, home made gifts from the heart.

People just want to feel loved and cared about. I know I do. Even if you don't have lots of money you can probably find a way to let the people you care about know it with a simple gift from the heart.

Do you bake? Drop by a neighbors home with a small batch of cookies and make their day.

Are you crafty? No? Me neither. Pick up a poinsettia and  spray a bit of Gold Glitter on the tips of the leaves  and watch it transform into a beautiful Holiday centerpiece.

This falls under the category  "SEAMO4CDI"!

{So Easy a Mom of 4 Can Do It}

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Roasting a Turkey 101 {Excellent tips and tricks for a perfect turkey!}

If you've never roasted your own turkey for Thanksgiving because you thought it was to hard I'm here to make your day. It falls into the category "So easy, a mom of 4 can do it.". There are a million different recipes and ways to cook your Thanksgiving turkey from brining, roasting, deep frying and smoking. There are also a ton of different tutorials out there that had me hesitant to pick one up and give it a go for fear of ruining a perfectly good turkey.

For the last few years I've been popping a turkey in the oven for a mini Thanksgiving dinner for our little family, mostly for the leftovers. It's wonderful to share the holidays with the whole fam but we were sad every year that we couldn't wake up the next day and have a turkey cranberry sandwich for lunch. This is when I decided to bite the bullet and buy a turkey.

Last year, I chose an Organic turkey from Trader Joe's and was oh so pleased with the juicy, natural tasting meat that we got from it. I've never brined a turkey but have heard wonderful things about it. I was pleased to see that my Trader Joe's turkey was already brined {honestly, I don't think it's absolutely necessary but try for yourself}. All I did was rinse it off, rub under the skin with an oil and herbed mixture and then pat the outside with butter to make it moist and golden brown.  

Voila!  Mamma made a turkey! 

How to Roast a Turkey  {the easy way}

1. To choose a turkey you will calculate 1 pound per person on a turkey up to 12 lbs and 3/4 lb per person on a turkey up to 24 lbs. This is because the bigger the turkey the more meat to bone ratio. I like to get one bigger so we have left overs.

2. Prepare Turkey. The biggest mistake I made the first time I made a turkey was not leaving enough time for it to thaw (this was before my Trader Joe's turkey which was fresh). I thought I could take a huge frozen turkey and stick it in the fridge a day or two before Thanksgiving like I would a small chicken and be fine. BIG mistake. It was still frozen solid and we had to wait 2 more days.  Ooops.  You could probably stick it in a clean sink with water, but I never liked that option.

3. Cleaning your Turkey. Again, several tutorials that involve a lot of steps, but really you just need to pull out the innards if they haven't been already and place the thawed Turkey on a rack over  sink and carefully rinse it inside and out with cool water. Pat dry with paper towels.

4. Turkey Spa Treatment.  I haven't stuffed my turkey but prefer rather to make a separate sour dough or corn bread stuffing. Therefor, I discard the innards. Now, place your clean and dry turkey, breast side up in a deep roasting pan with a wire rack on the bottom. In a small food processor or with a knife, finely chop a couple of tablespoons of fresh rosemary, thyme and 1/2 a cup of yellow onion (minced finely).   I find that garlic goes well with chicken and onion with turkey.  Add a tablespoon of olive oil and a pinch of good quality sea salt to the herb and onion mixture and mix together. Pull back the skin of the turkey with one hand and using your other hand push between the skin and the meat to separate the two without removing the skin. Now, using your hand, spread the herb mixture under the skin, onto the meat. Cover as much area as you can. 

The turkey loves this, 'Gobble, Gobble!.   Think of it as a herbal facial.

Now it's time for the turkey's massage treatment. Using a small piece of slightly softened, real butter, rub the entire skin of the turkey. This browns the turkey nicely and locks in moisture. A moist and tan turkey is a happy turkey.

Cooking the turkey. I know you're supposed to use a meat thermometer but I don't have one, bad mommy. Most turkeys come with a little pop up thingy that lets you know when it's done anyway. A meat thermometer would be nice to have though especially if you are a novice cook. It can also let you know how close to being done your turkey is so you can prepare the final touches of your dinner.

Place turkey breast side down in a large roasting pan with a wire race placed on the bottom. I have found that placing the turkey breast side down allows for the juices to run down through the breast as it cooks making it even moister.  Now, loosely cover your turkey with heavy tin foil or place in a cooking bag. This is important!  You don't want a dried out turkey.

Place your turkey in an oven preheated to 325 degrees F. Do not add water to the pan. If using a meat thermometer, cook until the temperature reaches 180 degrees F and juices run clear.

For an  unstuffed  turkey that is 8-12 lbs turkey you will cook it for approximately 3  - 4  hours. Add about 15-20 minutes for every extra pound. Stuffed turkey take a bit longer. A good chart can be found here.

When done, carefully remove turkey from oven and place on a carving platter. Let cool for 10 minutes before carving.  Admire your beautiful turkey! 

I should have turned him around for his photo shoot, oops.

 Happy Holidays from Simply Healthy Family!

Did I miss anything?

What turkey tricks do you have up your sleeve?

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Every Day Learning Opportunities

You don't have to be a home schooling mom to take the opportunity to teach your children new and fun things every day. You don't even need to buy lesson planners, organizers or work books. In fact, I've found that spur of the moment learning opportunities from things found around your home or neighborhood are often some of the best and most fun ways for kids to learn and grow.

When we drive around town doing every day errands we play different games by me asking the kids questions about they're 'town'. When we pass a field or farm I ask them what  they think  is growing there or what animals live there and what they provide for us; minerals, vitamins, energy, healthy bodies etc. We also talk about what makes plants grow: soil, air, sunshine, water and of course tractors! And in contrast, we talk about what things do not grow on a farm: candy, soda pop and cookies and why they are bad for us. I let the kids do their own brainstorming, helping them out a little when my 5 year old names things like hot dogs and potato chips that he thinks grow on a farm.

On Sunday mornings when my husband and I sit down to read the paper {well he reads, I get to cut out coupons, what a deal ;) we take the opportunity again to learn about food and categories. I let the boys, age 5 and 6 cut out things that we 'need' at the store and then put them in their proper categories; dairy, meat, vegetables, fruit, and junk food. This provides another opportunity to talk about healthy food choices and why certain foods are in each category. The boys love this because they are helping mommy with the house hold chores and I love it that it is Fun Learning. 

When the kids run out of  food to cut out they have fun cutting out toys that they think each other would like or a lawn mower or tent for daddy and curtains and pots and pans for mommy (when did I start wanting those things over clothes and jewelry? sighhhh)

Now, if only I could actually read the paper and finish my cup of coffee before noon. Someday.

Sometimes we save the pictures they clip out and the next day we use glue sticks to make an alphabet book.

The kids write each letter of the alphabet on pieces of paper and glue the pictures onto the correct page depending on the letter they start with. 

Not only is this a free project but it keeps them busy for like 30 whole minutes!

What we've learned:

Organizing

Letters and Sounds

Fine Motor Skills

Nutrition & Food Groups

How things Grow

Money/Math

Teamwork

What are some things you do with your kids to promote learning?

This post is linked to:
Sun Scholars

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Whole Grain Dijon Mustard Salmon Filets on a CousCous-Lentil Medley

The salmon fillets steam right on top of this flavorful couscous and lentil medley saving you time and the extra heat from the oven. It's crazy simple and takes about 20 minutes total but the fresh herbs, shallots, white wine and whole grain Dijon mustard will make it look like you slaved in the kitchen for an hour.  Shhhhh, our little secret.

Is it completely insane to want to buy a new car instead of cleaning it after spending 3 whole days camping in the mud with 3 kids, a 65 pound dog and a husband very at one with nature, muddy mess and all?  Oh, and to  never  want to go camping again unless there's a 5 star camper involved, preferably and Airstream this one. Or perhaps this beauty.  Then again, red is my color and this vintage red Airstream is all kinds of pretty.








I could get very, very comfortable here.

and here. no mud.

and this Airstream camper kitchen........ no roughing it involved.

Love.

Because honestly, tee pees are awesome and all but I'm willing to step it up a notch when it comes to comfort. Let's be real.

Back to dinner.



Skillet couscous and lentil medley with steamed mustardy salmon. Trust me. It's amazing.

Let's not make a fuss over dinner shall we? A bit of sautéing, a splash of white wine for deglazing and     a shmear (yes shmear) of whole grain, Dijon mustard atop salmon fillets and simply let it steam away for a very satisfying in so many ways dinner.

I tend to be a tad...  overdramatic  when it comes to good food.

Let's be clear. Fresh herbs make a dish shine as does a splash of wine. I like to balance out my meals with  complementing  flavors. What does that mean?  Whole grain Dijon mustard on the salmon pairs beautifully with the white wine used to deglaze and simmer down with the couscous. Carrots add just a touch of natural sweetness to the lentils in this dish and shallots contribute a very subtle yet significant contribution to temperamental dishes such as salmon.

You Will Need

4 small salmon fillets
3 tablespoons whole grain, Dijon mustard
1/4 cup dry, white wine such as a Chardonnay
1 tablespoon olive oil
1 1/2 cups Israeli couscous medley {a mixture of couscous, green and pink lentils and daikon radishes if you can find them}
2 cups chicken broth
1 large carrot, diced
1 shallot, sliced
5 sprigs fresh thyme plus more for garnish if you please



In a large saute pan heat oil over medium heat. Add shallots and carrots and sauté for 3-5 minutes stirring once or twice. Add couscous medley and toss to coat for 2 minutes. Slowly pour in white wine while stirring to deglaze pan. Let wine cook down for just one minute. Slowly pour in broth while stirring. Let the mixture come to a gentle boil then reduce heat to low.

Brush salmon fillets with mustard. Place salmon fillets on top of couscous. Cover and simmer for 10-12 minutes till salmon is just done.

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My Secret Weapon to Beat the Heat. Strawberry-Coconut Smoothies P.S. Dear Monsoon: Please hurry.

Rain would be a true God send right now here in Phoenix. It always looks like even the cacti are going to give up and die during the endlessly long summer's here. I guess too much of anything can wear on one's nerves. Come July, after most people get tired of mindlessly commenting or joking about the stifling dry heat, all one can do is wipe off the continual beads of sweat rolling down their necks and pray for the monsoon.

Monsoon season is nothing short of a true miracle. Natures wrath at her finest. After months and months without a single drop of rain the sky darkens without notice and beautiful violent rains pour from the wakened sky and hit the hard, cracked desert floor. There is no drier dust than that found in the Arizona desert in July. Just when the cacti start to wilt and the weary desert animals are ready to call it quits, God sends them relief. And He doesn't skimp on the job. 

The smell is my favorite part of the monsoons. It's no ordinary rain. The layers of dust and sand that have accumulated on the streets and in my nose can only be washed away by the heavy rains of August. I wait anxiously starting mid July for the chance to sit outside amidst the sheets of rain and furious winds that wash every trace of dust from the startled desert. It lasts only for a few minutes but is enough to quench the deserts thirst for many more months. It is energizing   refreshing   uplifting invigorating and restores even the most lifeless soul.


During these long, hot months in the desert it is difficult to want to eat, let along cook anything. We need to save every single ounce of energy that we have so that the heat doesn't drag us down and reduce us to ashes. Water is our best friend but my secret weapon is coconut water which instantly rejuvenates me and gives me the energy to make it through the entire days obstacles which includes getting the mail while the sun is still out.

You think I'm joking?

Coconut Water + Frozen Berries =  Extreme Heat Blaster

When I'm feeling like I want a sweet treat and need some extra refreshing, I always go for these Strawberry-Coconut smoothies. They take all of 3 minutes to make and are a gazillion times healthier (and tastier IMO) than milk shakes or fast food smoothies. I think it important to note that even the drinks labeled "Real Fruit Smoothies" are not in fact good for you. At all. Period. And that includes popular Juice Joints. Sorry.


I keep a big bag of frozen berries from Costco in my freezer and plenty of coconut water around to make these smoothies throughout the summer months. They taste even better when sitting in the pool oddly enough. :)



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Fresh Food Friday

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Summer Crafts Take 2: The Secret Cave

As I've probably mentioned once or twice already, it's insanely hot here in Phoenix right now with the promise of it only getting hotter and hotter and not letting up until October. These kids get pretty cranky by the end of the day and are at each others throats and my nerves if they don't have something to keep them busy. I posted a couple of weeks ago about a few fun summer crafts and things to do to keep cool and busy. This is something we made a couple of weeks ago that was a huge  hit.

Not only do the boys love the end result, a cool dragon cave inspired by the movie  'How to Train Your Dragon'  but they were especially thrilled to be able to help paint the castle on the side of the sheet. All kids love a fun Secret Hide Away all their own. The boys pulled in their big green furry monster pillows that I made for them last year and some little blankets.

They will sit in the cave and play and read or just get away and relax from the

hectic life of 4 and 6 year olds.

My boys are really into Lego's right now and we were lucky to be handed down a complete set of them with several big Dragon's. They now sit on top of the cave 'guarding' it. If you want to make a Secret Hide Away create one to fit your child's personality or interests. It can be a princess' castle, a horse stall or a Bat Man Cave.

We used an old craft table I had in the garage and a black sheet that I already had from the a

cheap-o store to make the cave.

The boys were so excited they even dusted off the table cave top to bottom.

I used some old craft paint we had lying around to paint the castle on the side of the sheet.

I hired my mom who is very artistic to paint the castle which I printed out from a

 picture of Hogwarts Castle that I found online.

The boys had fun painting shrubbery around the castle.

Baby Mona thought it was fun to sneak into the cave with the boys.

Cut out a cave entrance, not to big cave's are supposed to be dark and scary don't ya know?

'The Reading Cave'

Chillaxin'

This post is linked to:

For the Kids Friday's

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Chardonnay Poached Salmon with Fennel and Orange - In the Crockpot!

I just wanted to make sure that this recipe was front and center. It may have been over looked  in my last post since the title suggested a post about wine and the fact that I was a Mad House Wife {in a cute and love able way}.

I am still dreaming about this recipe. It was perfect in every way. 
It was very simple and fuss free with only a few ingredients and prep work.
It was the most delicious salmon I've ever had in my life, and that's a lot.
The kids ate every bite of their second helpings and happily scooped up the salmon and veggies into their endive lettuce cups. I was thrilled that they were devouring healthy endive and loving it.
Lastly, using a crock pot was genius (I'm not tooting my own horn, I saw the method in Taste of Home magazine). It literally ensures a perfectly cooked and moist salmon.


So here is the recipe. Front and center. Please give it a try, I know you'll love it too.

You can serve the salmon like this for a pretty Hors d'oeuvers or fun, healthy and kid friendly finger foods

or, simply serve the fish over some cous cous.

Cous Cous with cinnamon, curry and currants

You Will Need:


2 lbs. *wild salmon fillet, skinned.
1 cup fresh orange juice
2 cups chardonnay (I used Mad Housewife)
1 bulb fennel, sliced
1 small red onion, sliced
1 tablespoon capers
1 teaspoon French grey sea salt

Garnishes:
Endive lettuce cups
1 Orange thinly sliced
Fennel fronds

Putting it all together:

Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.


Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.

Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done.

When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.



Caper Creme Sauce:

1/2 cup heavy cream

2 tablespoons sour cream

2 tablespoons orange juice
2 tablespoons red onion, diced
1 tablespoon capers

Tabasco or Hot sauce if you please

Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.

Into the slow cooker you go. See you in 45-60 minutes.

capers add the all important salt factor to the fish

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Carrot-Date Energy Ballz

Right now in the valley of the sun it smells sickly sweet like orange blossom heaven. It only last for a few short days when the dozens of orange trees that line so many streets here in Arizona start to bloom. The petite white flowers make me swoon as I drive home from work taking in deep breaths of the fragrant, cool March air. Add that to the brilliant multi colored desert sunsets behind the darkening mountains that surround us here and I am in euphoria.






It makes me miss one of my closest and dearest friends, Becky. She went to school with me here in Phoenix many, many years   not to long ago and the blooming orange trees were one of her most favorite things. She moved back to her home town of Indianapolis shortly after we graduated but she keeps coming back here to visit me as often as life permits...... usually around orange blossom season. I so do wish I could bottle up natures most perfect fragrance for her.

PHOTO CREDIT

I'm glad that this no-cook, no-fuss sweet and healthy snack that I'm going to share with you has orange zest in the ingredient list, otherwise my little story would seem superfluous, because I always have a well thought out point to my ramblings and didn't want to throw you all off......  errrr.


I just love healthy grab-and-go snacks, especially when they take all of 10 minutes to throw together. I cringe when I see people with all of the boxed, processed "health" snacks in their carts and wonder if they really believe that they are healthy and convenient.

I found this recipe on Skinny Jeans Food and was pleasantly surprised at how amazing these little snacks were. I was a bit skeptical about the raw oat thing but they turned out to be one of our new favorite snacks. Sweet, simple and the orange zest really made the flavors POP.

Eight ingredients, THAT'S IT!

Using a food processor to finely shred your carrots is key to getting the ballz to stick together.

Chia Seeds are an excellent source of fiber, fatty acids, proteins, vitamins, and antioxidants. They are also the richest source of Omega-3 fatty acids among non-marine whole food items

I used barley oats instead of regular oats because they were in my freezer but after doing some research it seems that barley oats are higher in {nutritional} calories and a bit lower in fiber and protein than regular oats. So unless someone knows of a good reason other than to help your teenage wrestling champion put on some weight than I'm going to stick with regular whole oats next time.

Grind the oats to a fine consistency in your food processor.

Silvia at Skinny Jeans Foods named these wonderful goodies Amaze Ballz  and  fittingly so. I enjoyed them at work for an afternoon pick me up and just two of them kept me satisfied until dinner.  I brought a couple with me hiking for an energy boost and packed them in kids lunch boxes for a fun surprise.

Skinny Foods site is dedicated to single serving portions for those of you without an army to feed. I obviously had to double this recipe. They didn't last long between school snacks and me grabbing a couple every day to take with me on my adventures. Next time I will make even more as they keep well in an airtight container in the refrigerator.

Amaze Ballz

1/2 cup rolled oats

5 medjool dates (the organic ones at whole foods are amazing!)

7 walnut halves, chopped

1 TB chia seeds

zest of one orange

1/2 TB maple syrup

1/2 ts vanilla extract

1 carrot, grated

Pour the rolled oats in the food processor and chop until finely ground. Remove the pit of the medjool dates, and chop them with a knife. Add piece by piece to the ground oatmeal flour (so that they distribute better). Process long enough that the mix starts to get sticky. Now add the remaining ingredients, and processes until the mix comes together (quite a sticky dough). Take small portions and roll them between your hands in a ball like shape. Store in the fridge! Enjoy!

1 amazeball: 54kcal

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