Guest Post for Lazaro Cooks: Tahini Soba Noodles with Caramelized Jumbo Sea Scallops

I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used  to be 3 or 4 kids ago. His take it or leave it  personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.






I  love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Kahlua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.

The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.

Please head over to Lazaro Cooks for the recipe, it's simple, delicious and you'll  love  Laz's collection of recipes, I promise.

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Simple Chilled Gazpacho! "Give a Kid a Straw!"

This is part of a 'new' series I've been thinking about ever since I wrote the post about "Bok Choy Stir Fry with Asian Marinated Tofu" and got my kids to eat it by giving them cute hand painted chop sticks ~

" Give a Kid Some Chop Sticks"

All I have to do is give my kids a straw and they will drink anything! If your kids are new to veggie juices/monster smoothies etc. try putting it in a solid color cup with a straw. Maybe even a Starbucks cup or something they think is cool!

This is another habit I've gotten from my health nut mom. One of those things I wrinkled my nose at initially, but now can't live without.  I've never been a big breakfast eater, which I'm sure you've all heard is not good for you. So I used to drag around here in the morning for a couple of hours before I really woke up and felt like I had any energy. Four cups of coffee later I would start to wake up but still felt blah! Now, I wake up, have a glass of cold water which kicks your metabolism into gear and yes,  I still have a cup of coffee while I get the kids fed and ready for the day but then I whip up a glass of gazpacho for my breakfast! Chilled gazpacho in the morning gets ya movin and groovin!

This is a powerhouse of vitamins and protein! So many good things for you in this zesty little glass of juice. Some of you may still be thinking, 'Gazpacho for breakfast, I don't think so.' and that's o.k. I was stubborn too once, you'll come around if you know what's good for you! I started having this for an early lunch then once I realized how yummy it was and how good it made me feel I started drinking it for breakfast, not first thing but after my coffee... first things first.

Why in the morning you ask?  After sleeping all night your metabolism and GI system are in sleeping mode and you are essentially starting fresh. The worst thing you can do is wake up and have something that is going to raise your glycimic index quickly. Most cereal's are culprits as are muffins, breakfast sandwiches, juices and some fruits. It's best to eat something Raw before every single meal do help with digestion and stabilize the glycimic index, which really helps with weight loss.

Really, you could throw any veggies you like into this. The base should be a Low-Sodium, preferably organic veggie juice. I love R.W. Knudsen brand, 'Very Veggie'  It has wonderful ingredients and no additives!

      
MAKES  6 CUPS (48 OZ. )   ABOUT 4 SERVINGS

At the very least, this is what I throw into the blender:

2 tablespoons Hemp Seeds ( put in first to keep them from flying all over the blender and sticking to sides)

1/2 small head of cabbage, cut into chunks

celery

1 clove garlic, smashed and cut into small pieces

2 cups ( 16 oz.) Veggie Juice ~ low-sodium! preferably organic and in a glass jar ( not plastic or a can)

* other ideas: purple onion ( this is when my 5 year old won't drink it, but I like it)
spinach, kale etc. carrots or beets to make it sweeter, flax seeds etc.

Shelled Hemp seeds are an excellent source of protein at 11 grams per serving,

Omega 3's, and all 10 essential Amino Acids!

Did you know garlic lowers blood pressure and bad cholesterol, has cardiovascular and respiratory benefits? Garlic also aids in digestion, is an antioxidant, anti-viral and anti-bacterial super hero?

I Love my new Ninja blender! Blends up the smoothest gazpacho I've ever had! *booo Cuisinart...

I didn't think you'd believe me so here's the proof,  my kids really L.O.V.E Gazpacho!
This is also part of a new series I've been thinking about " Give a kid some [chopsticks] ". Basically, tips, tricks and games to get your kids excited about eating new and healthy foods.
So this would be, " Give a Kid a Straw"  and they'll even drink gazpacho!

 Going, going.....

Gone! 

 Seriously, she didn't even take her mouth off of the straw and sucked down the whole glass!

Nolan gives his thumbs up of approval!

Jack (not pictured) who is 5 years old and my 'picky eater' is hit or miss with gazpacho. Some days he'll drink it, other days he won't.

I am submitting this to Kahakai Kitchen for her 'Souper Sunday's event! Stop by for the love of soup!

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Edible Crayons

I saw these fun edible crayons on Kitchen Corners and just had to share them! So cute and creative, and if your feeling super industrious you could try making them ( it's on my 'to do list' ) !
I'm not sure if this is the best solution for little kids who eat crayons since it won't discourage them from eating 'real' crayons in the future, but they sure are cute regardless! Maybe for fun party favors/party activity for kids old enough not to eat real crayons.The best part is, most of the ingredients are made from dried fruits and veggies, healthy!

Other healthy ingredients in each color are bee pollen which is thought of as a fountain of youth for it's numerous health benefits.

The green crayon ingredients: peas, green beans, dried kiwi, green fruity pebbles, dried pumpkin seeds!

 Bee pollen

Marshmallows keep them 'glued' together!

Original idea and pictures found at luxirare.

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Food, Fun, Friends and Backpacking across the World

I've been not feeling so great the last few days. Which comes as no surprise since 3 of my 4 kids have had the stomach blues one after another since last week. I'm ready to hang a white hankie outside my door in warning to others to stay clear if they value their health... and sanity.  * sighhhh  Anyway, I haven't had much to eat lately except for home made brothy soups and so, nothing much to post.

 I did however have an epiphany of sorts. Well, I'm super excited about it anyway. My very adventurous and well traveled friend Jason whom I've known since high school is, among other things a wonderful cook. Not only is he a wonderful cook, but his good natured, fun personality and the fact that he's the most energetic person I've ever met make him one of my favorite people! Jason has been traveling all over the world since high school, backpacking, visiting and eating in places I've never even heard of.  He posts the most beautiful pictures and writes of places he's been on facebook though I've tried to get him to start a web page of his own. I thought I would share some of the recipes he's made and shared and also a few fun pics of him showing off on his travels ;-).
 Oh, you must check out this recipe Jason shared with me for Rosemary Filone bread from Italy that I have been making regularly now. It's crusty on the outside and soft and airy inside.
This is just for fun people, hope you enjoy!




Foodies, meet Jason.  Jason, Foodies.

 Are these recipes you've created out of pure genius?

Lol, I didn't create any of them but I do modify them. I try to use only basic ingredients since I travel to countries that usually don't have ingredients that you can find in the states. Peru didn't have tortillas and cans of refried black beans, Iceland didn't have tartar sauce for freshly caught Icelandic cod, and who want to travel around with a big bottle of salad dressing when you can make it fresh.

 

Iceland

First up, a simple yet traditional dish found all across Italy, Rosemary Polenta.

Granada, Spain

Rosemary Polenta

photo

Rosemary Polenta
Cook Time: 10 min      Serves:   4 to 6 servings


Ingredients:

1/3 cup unsalted butter

1 tbl olive oil

1 tsp minced garlic (1 cloves)

1/3 teaspoon crushed red pepper flakes

1/3 teaspoon minced fresh rosemary leaves

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cups chicken stock, preferably homemade

2/3 cups half-and-half

2/3 cups milk

2/3 cups cornmeal

1/4 cup good grated Parmesan

Flour, olive oil, and butter, for frying

Directions:

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a small pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into squares or triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

Next up, the Artic Circle and Home Made Tarter Sauce.


In the Artic Circle the main types of food are of course fish, but goats provide milk and cheese and also birds such as Langvia and Puffins are on the menu.

Local Fishing Boat

Jason

Local pub in Artic Circle, Puffin for dinner

What do you make when your in the Artic to go with all that fish?
Home Made Tarter Sauce!

TARTAR SAUCE - BASIC


INGREDIENTS

1 cup mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced onion

2 tablespoons lemon juice (optional)

salt and pepper to taste

DIRECTIONS

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.







TARTAR SAUCE - ADVANCED
INGREDIENTS

1 cup mayonnaise

1 tablespoon Dijon mustard

1 scallion, including green top chopped

1 1/2 teaspoons lemon juice

2 tablespoons chopped dilled gherkins

1 tablespoon chopped capers

2 tablespoons chopped fresh parsley

salt and fresh ground black pepper

DIRECTIONS

Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Refrigerate for at least 1 hour before serving.

More fun pics....

Street Market in Morocco

Amazon, Peru

Flammekuech, schnitzle and beer in Germany

Thanks Jason!

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Baked Cauliflower with Buffalo Sauce and Home Made Blu Cheese Dressing

I work in an place that is predominantly employed with women. It is a fast paced, usually high stress work environment that doesn't allow for mistakes or some one could die. This makes for a large group of women who are mostly type A personality. A group of women who get up every day ready to save lives, treat people who are sick or injured and give a lot of attention to detail for 8-12 hours straight. We do this while working along side other strong minded women and surgeons who expect nothing less than perfection and efficiency in as short of a time as safely possible.

I love my job. 

I am lucky to work part time right now and with a flexible schedule so I can spend a lot of time with my 3 young children. So when I go to work it's a little like spending time with a group of friends and catching up on each others lives. I think my favorite part of working in an surgery is that every day I get to work with several different people and do many different types of surgeries from total joint replacements and spinal fusions to urology and fertility. 

What's strange to me, working in a place with mostly women is that almost ALL of them are into football. Big time. More so in fact than most men I've ever known. Picture 7 nurses in the lounge Monday morning all fighting for the sports page and talking stats and irate over the referee's bad call the night before. Picture news paper clipings of football articles taped up in the women's locker room. These women can carry on a conversation with the male surgeons about football as easily as my friends and I do about recipes and everyday happenings. Weird.

I learned early on when I started working at my current hospital 3 years ago not to mention the fact that I wasn't a football fan. That is an unforgiveable sin as far as my co-workers are concerned. 

While I'm not a big football fan ( shhhhhhhhhhh.......)    I do like football food. Hot wings, chips and dip, 7 layer bean dips and brats with saurkraut.  Mmmmmm. 

Love the food, hate the calories and more importantly the way I feel after indulging. Hot wings are my weakness. I could eat a big pile of them covered in chunky blue cheese and lick the sauce of the plate afterwards with out a bat of the eye. 

When I discovered this much healthier version of hot wings, minus the wings I nearly jumped out of my chair. Now I didn't have to feel guilty about eating my beloved hot wings and could eat them when ever I craved them which is often. Sometimes before noon. Im not ashamed.

recipe source: Curvy Carrot

Servings: enough for at least 3-4 people 

Ingredients 

1 head cauliflower, cleaned and cut into bite-sized pieces 

1 cup buttermilk 

1 cup all-purpose flour 

2 teaspoons garlic salt 

1 cup buffalo sauce 

1 tablespoon unsalted butter, melted


Instructions 

1. Preheat the oven to 450 degrees. 

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left). 

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture. 

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.) 

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl. 

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can. 

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Recipe originally from PETA.    {Who knew Peta had vegetarian recipes?}

*see home made healthier blue cheese dressing below {my own recipe}

Enjoy!

Home made healthier Blue Cheese dressing:
  

TIME     5 MINUTES        YIELDS     1 /12 CUPS 

Ingredients:

• 1/2 cup + 1/4 cup crumbled blue cheese

• 1/2 cup Greek yogurt

• 1/4 cup buttermilk

• 1 tbsp lemon juice

• 1 tbsp white wine vinegar

• 1/8 teaspoon garlic powder

• salt and freshly ground black pepper

Directions: 

In a small bowl, mash 1/2 cup blue cheese and yogurt together with a fork. Stir in lemon juice, vinegar,  garlic powder and salt and pepper until well blended. Top with more crumbled blue cheese. Makes a little more than 1 cup.

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Apple Slaw

Simple, old fashion recipes. These are my favorite. My kids too! This is the best blend of flavors, tangy, sweet and wonderful. This reminds of a leisurely day outdoors. If the weather isn't always as sunny as it is here in Phoenix, you could always make this simple apple slaw alongside these home made cornmeal fish sticks and have an indoor picnic! Yay!

Celery seed, if you've never tried it is really good and gives even more flavor to this dish.

I use plain, fat free yogurt as a base instead of mayo so it's much healthier for you. Yogurt's smooth, creamy texture and tanginess (is that a word?) is perfect in coleslaw... I mean appleslaw.

The cider vinegar gives it the classic tartness of coleslaw.

The apples give it some sweet crunch.

Sweet golden raisins make this a sweet treat.

Agave nectar is a perfect compliment to the tartness.

Sweet and tangy! Yum!

Serve it with homemade baked garlic fries and cornmeal crusted fish sticks.

recipe:SERVES 6 TIME 10 min
5 cups cabbage mix (green cabbage and shred carrots)
3 cups pre shredded purple cabbage
2 cups plain, fat free yogurt
1 tablespoon unfiltered apple cider vinegar (filtered/refined foods are over processed and have less nutrients in them.)

2 tablespoons celery seed
2 tablespoons mayo (did you see it hiding in shame in my photo? ;-)
2 tablespoons Agave Nectar
2 green apples, sliced thinly ( I used my KitchenAid thin slicer attachment)
1/2 cup golden raisins
1 tsp ground black pepper

Mix it all together, chill for an hour before serving.
Impress your family and friends by serving this at your next BBQ!

I am posting this on Kitchen Corners for the November Cook off featuring Apples!

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Cauliflower-Yam Bisque

It's still in the high 90's here in Phoenix, but I can't wait any longer for my favorite Fall foods. Sometimes I really think I live in the wrong climate zone for my personality and wants. I have a closet full of cute boots and thick sweaters and jackets that I only get to wear once or twice a year. My attempts at gardening have been futile for the most part due to the heat and horrible rocky "soil". And I love soups, chili's and bisques. It's not quite as enjoyable eating chili when it's 98 degrees outside in October. Oh well, I'll get over my "grass is greener on the other side of the hill" attitude and move on.

Yesterday, it was ever so slightly cloudy out and so I jumped at the chance to make this Cauliflower-Yam bisque for lunch. The kids actually love this dish and so it makes it a bit more enjoyable to make. It's so super easy too, that's the name of the game here at Simply Healthy Family. I use my pressure cooker and simply tear the cauliflower into thirds along with the yam. I chop the yam in big chunks so they cook evenly. That's the beauty of a pressure cooker, I've never messed up anything! It locks in moisture which means no lost vitamins and minerals through the steam, that also means more flavorful tasting foods! It took 3 minutes to cook  a big head of cauliflower and 2 yams.




Thank you Deb at  kahakai kitchen and Tina at Mom's Crazy Kitchen for hosting such a fun idea. Every sunday is souper sundays and bloggers from all over the world get the chance to share their favorite soups, stews, chili's and anything else you can slurp with a spoon. My bisque is linked up on her website this week. Hop on over for plenty of warm, feel good recipes to get you through the Fall and Winter months.


                            

Place a trivet in bottom of pressure cooker. Add 1 cup Organic chicken broth or water. I like the flavor and vitamins from broth. Add 1 head cauliflower and 2 yams. Turn stove on to high heat. Secure lid onto pressure cooker. Bring to 1st red ring, lower heat to lowest setting set timer for 3 minutes.

Bring pressure down naturally or by running water over lid.

Using an immersion blender on high, blend to combine cauliflower and yams.

In goes ze buttah.

 Add 1 cup almond milk OR half and half or heavy cream. Blend untill very smooth.

I add a tablespoon of Worcestershire sauce, sea salt, freshly cracked pepper medley 

and garnish with chives.

Bon Apetite!

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