Going Green - Lime Green juice recipe

This past summer was really a turning point for me as I implemented a whole new healthy goal complete with a diet overhaul and a rigorous daily workout plan. Tired of feeling tired and ran down, I sat outside in the front yard one evening with some other neighborhood moms, chatting while our kids played together. I was playing with the idea of purchasing a juicer but still not convinced about the price or if I would even like blending my fruits and veggies together, so I was interested in others opinions. It seems as though everyone owns a juicer these days - but it also seems that not everyone likes to use it. I had to wonder why. I made a mental note, a promise really to use mine (once I picked one out) more than just once before I banished it to the appliance graveyard - that cabinet in everyone's kitchen full of once loved barely used appliances that were purchased with good intentions or while watching a tv infomercial. 

Yep, I could do this! I could be the person that drinks their salad rather than eating it! 

I finished the summer almost 30 pounds lighter, (it took me about 3 months) and in the best shape I'd ever been in. I'll compare it to being 15 again and running track everyday. I felt great and had lots of extra energy - something being a mom doesn't always allow for and I did it all the old fashioned way - just a green diet (I ate 3 meals, snacks and juice everyday, I didn't do just a juice diet) and exercise and to think it started with one simple green juice recipe! As time has gone on, I've created a note book full of scribbled down recipes and notes for different juice recipes. Sometimes they work out and some are just undrinkable. Trial and error! It's interesting when you find something that works, everyone wants to know how you're doing it and I must have sent out at least 50 emails full of recipes and my workout schedule. But I like the idea of adding the recipes to my blog and then I'll pinned them all to a board on Pinterest, that way I'll just direct people to one spot. Easy-peasy! (Plus I like to see a photo of each one, I judge recipes by the photo :)  

Lime Green Juice  

1/2 a peeled cucumber
2-3 cups spinach leaves
1 apple
1 sprig mint 
juice from half a lime 
1 guava
1 cup pineapple
1 inch peeled piece of ginger
1 cup broccoli*

Add all ingredients to a juicer and enjoy! This amount of fruit and veggies will make 1 serving of juice, or 1 full mason jar. If you dilute it with some green tea you could make 2 servings! 

*I know what your're probably thinking the ingredients were doable until you read broccoli. Here's the thing though, I add broccoli to almost every green juice I make because it's super healthy for you - high in vitamins A, K and D. Vitamin D is especially important for me as I tend to tow the line of a deficit. There is a trick though for drinking broccoli: make sure you have the freshest broccoli possible, it should be firm and not have a strong smell. I find that the firmer/fresher it is I won't be able to taste or smell it. Also, the fruit you choose for your juice will cover the taste, usually pineapple or apples will do the trick to cover the taste of broccoli. Still not convinced? Add one small piece at a time and then try your juice to see if it's something you will like. There's nothing worse than making a whole glass of juice only to taste it and not want to drink it. 

Now that it's almost summer time again and school is starting to wrap up, I'm preparing to submerse myself back into a daily gym routine and I'll admit I'm actually kind of excited about it! Living in the desert during the summer when temps can reach 120 limits the possibility of doing anything outdoors during the day. There's  really nothing to do but spend the afternoons in the gym - at least it's air-conditioned! Plus it just feels good to work so hard and be able to see results - it's vain but true. 
  
Do you have a favorite green juice recipe? I plan to hopefully add a new one maybe each week to the blog and I'd love to try yours or at least hear what you think is a winning combination of fruit and vegetables!  

Have a wonderful Saturday!! 
xo~ Tara

Green Breakfast Smoothie + Menu Plan

Back in July I got into juicing and making my own smoothies. I think I have tried just about every combination of fruit and veggies imaginable! Some I really like, some the kids will tolerate and others were a "well obviously these fruits don't mix well with these vegetables." It's truly been a trial and error all summer! 

However for the past 9 weeks now, I get up every morning, grab some coffee and get to work making this smoothie. It's a good start to the morning and depending on how ripe your fruit is, it can be rather sour (which may help to wake you up!) or it can be really sweet. In the case that it's too sweet, I either cut back on the over-ripe fruit or I'll add grapefruit juice to mine. I've also recently become a big fan of flavored green tea, so I'll add a glass of it to each smoothie or juice that I make. I love Lipton's Green Tea Superfruit brands, the Dragon Fruit Melon and Blackberry Pomegranate are my two favorites! 

Pineapple Orange Spinach smoothie 

makes 2 large servings

- 2 handfuls of spinach or about 2 1/2 cups 

- 1 handful of kale or about 1 1/4 cups

- 2 oranges, juiced (set juice aside) 

- 1 cup pineapple chunks

- 1 small mango peeled or 1/2 of a large mango (peeled) 

- 2 sprigs of mint leaves

- 1/4 of a carton of wheat grass or about a 1/4 cup

- 12 oz. of cold green tea or water

- grapefruit juice (optional) *** make sure that grapefruit won't interact with any medications you are taking beforehand ***

Directions

Add all ingredients into the blender, leaving out the orange juice. I have a smoothie setting on my blender, but you'll just want to blend everything until it is smooth. Once your smoothie is... smooth (no chunks left behind!) pour in the orange juice (and grapefruit juice if using) and stir to blend. I pour mine over ice in a very large glass add a straw and enjoy! 

I've made a few variations of this smoothie like using a 1/2 head of romaine lettuce to replace the kale and spinach, or replacing the pineapple with peeled guavas. You could also add ground flax seeds or ground chia seeds to this smoothie too! This is now Peter's favorite drink in the morning, it grows on you after awhile. :) 

Here's what I have planned so far for dinner this week! I love making these menus,  I've always found that it's helpful to plan out everything I want to make for the week, and I'm nosy and like to check out what other people are eating too! :) 

Monday
Minestrone Soup, wheat rolls

Tuesday
Pulled Pork tacos with shredded cabbage and mango-avocado salsa, Honeydew

Wednesday
Honey Sesame Chicken Thighs (slow-cooked) coconut brown rice, sauteed green peas and green beans (grilled tofu for me) 

Thursday 
Grilled garlic butter Salmon, Pinenut Couscous, Roasted Strawberry Spinach salad 

Friday
Broccoli Cheddar Carrot Soup, Grilled Ham and Swiss cheese on Wheat Rolls

Saturday
Southwest bbq salad with grilled shrimp (tomato, avocado, black beans, corn, cilantro, green onion, red onion, with a Bbq ranch yogurt dressing) watermelon 

Sunday 
Grandma's Sopes (and lots of leftovers!) 

Breakfast ideas
pumpkin butter (for lattes and oatmeal) 
pumpkin pie oatmeal 
zucchini-carrot-wheat coffee cake muffins
Turkey mushroom breakfast burritos 
Pineapple Orange Spinach smoothie 


Hope your week gets off to a wonderful start! 
xo ~ Tara

Garden Vegetable Soup Recipe

It's that time during the weekend where I sit down and organize a menu plan for the coming week. (Remember when I use to post them?) I've been spending my Mondays cooking all day to give myself a head start to busy school nights. Really, I'm just preparing a few things for breakfasts, lunches and prepping dinners. It makes for less stress in the kitchen during the week! 

 I'm a big soup person and an even bigger fresh vegetable person, so summer time veggie season is what I wait for all year. Even though it's hot outside (like 100+) I'll still have soup almost everyday for lunch and this recipe makes a lot of soup ~ like 14 - 1 cup servings.(I have share with Peter :)) 

Garden Vegetable Soup  

1/2 yellow onion, chopped

1 carrot, diced 

1 zucchini, diced

2 stalks celery, thinly sliced 

1 cup fresh or frozen peas

1 cup fresh or frozen green beans, cut into bite size pieces

1/2 pkg. mushrooms, roughly chopped

1 cup roasted corn or about 1/2 a can of can

1 can Great Northern beans, rinsed

1 can Kidney beans, rinsed

1 can roasted diced rosemary & oregano tomatoes, juice reserved 

1 cup cooked barley

2 32oz containers Vegetable Broth 

1/4 tsp. poultry seasoning 

2 bay leaves

1/2 tsp. basil

1/4 tsp. rosemary

1/4 tsp. thyme

1 tsp. dried parsley 

salt & pepper (optional) 

Directions:

1. In a large stock pot, drizzle a little olive oil into pot and add onion, celery and mushrooms. On medium-low heat, stir vegetables until they soften, about 4 or 5 minutes. You don't want the veggies to brown, just soften a little. 

2. add the zucchini, carrots, corn, tomatoes and juice, beans, vegetable broth and all the spices (basically everything, except for the barley, peas and green beans) 

3. bring soup to a very gentle simmer, and stir every 5 to 10 minutes or so. Let cook for about 25 minutes

4. When the vegetables are cooked through, add the cooked barley, peas and green beans and continue to cook for another 5 minutes. Turn off the heat and serve with a sprinkle of Parmesan cheese.  

~ 

You can always add more or less spices if you like or substitute chicken broth for veggie broth, or even add in some shredded cooked turkey/chicken. This is such an simple soup recipe and it's easy to adapt it to your own tastes! I haven't tried yet to freeze any portion of it, honestly we always end up eating it all throughout the week so there's never been a reason to freeze any. I assume it will freeze well, but I can't be positive. 

Now time to get back to that menu plan! xo~ Tara 

sweet november: pumpkin (recipe)

Tis the season for pumpkin everything. I wonder when pumpkin became so trendy? Of course it has wonderful health benefits, but when exactly did everything about the season include the word pumpkin....? I have no idea, but I can't say I mind either! I love pumpkin, I like using it throughout the year and especially when it's in desserts. :)

I cheated a little today - I'm reposting the pumpkin dip recipe that I posted on Flickr 7 years ago! (7 years ago! I was shocked when I saw the date. How has that much time gone by!) Since then, I've swapped out some old ingredients for more updated ones and adjusted the sugar content. This is such a great dip, and with Thanksgiving next week it makes a perfect appetizer!  

Pumpkin Dip 

1 container (8oz) of Weight Watchers whipped cream cheese (at near room temp.)
1/3 C. packed light brown sugar
1/2 C. canned pumpkin pie mix
2 T. maple syrup
1/4 t. roasted ground cinnamon
apples slices, ginger snap cookies

Add the cream cheese, brown sugar, pumpkin, maple syrup and cinnamon into a mixing box and beat with an electric mixer for 2 or 3 minutes, or until smooth. Cover and chill 30 min. Serve with sliced apples, thin gingersnap cookies or cinnamon pita chips.

If I have to use cream cheese, I'll use Weight Watchers. I don't notice a difference in the taste at all. The only difference, and it's when I use it for this recipe, is that the cream cheese isn't as thick (because it's been whipped) so in order for the dip to set and thicken a little, you have to put it back into the frig. I also found this new cinnamon, it has a smokier/warm flavor to it, so I cut back on the amount. If you're using regular cinnamon start with a 1/4 tsp. and then add more to your taste. I was originally using 1/2 tsp. 

This is the second time I've made it in the past couple of weeks. I'm not sure how long it lasts for in the frig because the kids have never let this dip stay there too long. Try the recipe and let me know what you think! I think you're going to like it! 

Happy pumpkin everything! 

xo ~ Tara

Sweet November: dessert

Today's word is dessert, and I have a perfectly pumpkin dessert recipe to share with you today! 

Nothing is quite as sweet during these chilly Fall months as a warm pumpkiny dessert! This Autumn inspired dessert has been lightened up a bit with the help of skim milk, pumpkin butter and wheat bread. Serve as a dessert or even as a quick holiday breakfast with a drizzle of maple syrup and a sprinkle of powder sugar. 

Pumpkin Bread Pudding

1 loaf wheat - oat bread, cubed (I've tried different types of bread, but wheat is always the best!)

1 cup Egg Beaters

2 egg yolks

1 1/2 cup skim milk

1 cup fat free half & half cream

3/4 cup pumpkin butter* or pumpkin pie filling

1/2 cup raw cane sugar, organic

3/4 tsp cinnamon

1/4 tsp salt

2 Tbsp butter, cold cut into sml pieces

1. Preheat the oven to 350 F. In a 13x9x2 inch pan add bread cubes. 

2. In a mixing bowl, whisk together milk, cream, pumpkin butter, egg beaters, egg yolks, sugar, cinnamon and salt.  Pour mixture over the bread cubes, and press bread cubes down with the back of a spatula so they can soak up the pumpkin mixture. let sit for about 10 minutes. 

3. Scatter the cut pieces of butter on top of the bread cubes and cook for 35-45 minutes. Bread pudding should be set in the center. 

4. Serve warm with maple syrup and powder sugar. 

*pumpkin butter is quick & easy, just combine a can of pumpkin pie filling, 1/4 cup sugar, and 1/4 cup apple juice into a sauce pan, simmer over low heat until thickened. Let cool and store in the refrigerator.

We store the leftovers in the refrigerator. You can reheat the bread pudding in the microwave or under the broiler for a just a minute or two. 

Enjoy! ~ Tara

Lettuce Wraps - recipe

Summer is almost here and that means it's time for some easy light recipes! I love wraps, and we're always playing with different combinations of fillings, this one uses pork but we like using ground turkey as well. If you like your lettuce wraps with a spicy kick, add a dash of red pepper flakes. Need more vegetables? Try adding a handful of bean sprouts, shredded carrots, or even cook diced up eggplant along with the mushrooms and onions.  Dinner rolled into a pretty green leaf - yes please!

Ingredients

the Wraps:

leaves of lettuce,  Boston or I like the outer leaves of Iceburg lettuce

1 lbs pork, diced into small pieces  (I buy the pork for fajitas, it's already cut into thin strips) 

1/2 of a yellow onion, diced

1 package mushrooms, washed and diced into small pieces

1 8oz. can of water chestnuts, diced into small pieces

1 bunch green onions, thinly sliced 

1 bunch Saifun bean threads 

handful of chopped cilantro 

olive oil

the Sauce:

2 cloves of garlic, minced

2 Tbls. lite soy sauce

1 tsp. ginger, minced

1 Tbls rice wine vinegar

1 tsp. sesame oil

1/4 cup hoisin sauce

toasted sesame seeds for garnish

Directions

1. Start by boiling water in a medium sized pot. Once water is boiling add the Saifun, cover and turn heat off.  Leave the noodles in the hot water until they soften and are clear, about 15-20 minutes. I use Dynasty Saifun noodles, they are found in most grocery stores in the Asian food isle. Once the noodles are ready, drain the water and I cut mine into small pieces, about 1/2 inch long. 

2. add a little olive oil to a large frying pan over medium heat. Add the mushrooms and onion. Stir until both are softened. Remove from pan and put into a bowl.

3. using the same frying pan, add a little olive oil and brown the pork, stirring often to break up the pieces until meat is cooked all the way through

4. While the meat is cooking, make the sauce by combining all ingredients. 

5. Let meat cool a bit, then toss with the chestnuts, cooked onions and mushrooms, Saifun noodles, green onions and cilantro. Add the sauce and toss to combine. Wash the lettuce leaves and fill with meat/mushroom mixture, sprinkle on sesame seeds and serve.

enjoy! 

xo ~ Tara

Let it simmer, Home Fragrance recipe

Right now, you are only 4 ingredients and about 20 minutes from having a house that smells absolutely splendid this holiday season! I like to fill a little pot of this mixture put it on the back burner and let it simmer throughout the morning while we're getting ready for the day. About 30 minutes later my home smells warm and spicy just like a home should and that cinnamon smell will linger on into the evening... Yum!

Holiday Home Fragrance

 3 or 4 cinnamon sticks

1 tsp whole cloves

 the peel from one orange

 4 cups water

Combine all ingredients into a medium pot and place on the stove. Let the water come to a boil and then turn down temperature to just a simmer. Remember to check the water level from time to time and fill when necessary. 

I love simple pick me up's like this one and it's one from the 31 Things list I made for the month. The house still smells like cinnamon and orange tonight as Chase and I sit here playing the last game of Bingo before bed time. Now it's off to squeeze in a little scrapbooking time - I really need to get started on that December Journal I had planned! 

Thanks for stopping in tonight! ~ Tara

Sweet November - Pumpkin Maple Panna Cotta

Good morning! Thanks so much for joining me for the 3rd day of our Sweet November week! This morning's post is something just as sweet and perfect for a entertaining since so many of us will be welcoming and cooking for guests this holiday season. I love making Panna Cotta because not only is it fairly quick and easy, you can also make it the day before and let it sit overnight in the refrigerator - giving you more time to spend with friends and family and less time fussing over dessert on the stove. 

Pumpkin Panna Cotta is the perfect dessert to accompany any Fall dinner party!

Pumpkin Maple Panna Cotta

Ingredients:

2 cups whipping cream 
1/4 cup white sugar
1/2 cup pumpkin pie filling
1 .25oz package of powdered gelatin
1/3 cup half & half 
maple syrup

Directions:

1. Pour half and half into a small bowl and stir in the gelatin powder. Whisk to blend. Let stand for 3 to 5 minutes to soften the gelatin.

2. Pour whipping cream, sugar and pumpkin in a heavy bottom sauce pan and set over med. heat. Pour the gelatin into the pumpkin/whipping cream mixture and whisk until gelatin has completely dissolved. Bring to a full boil, stirring continuously for 1 minute.

3. Remove from heat and pour into individual ramekins or custard dishes. *When it's just Peter and I, I tend to use ramekins because if the custard doesn't invert nicely - no big deal - it's just us. When company is over, I don't take any chances and will use custard glasses - still presents well and is just as pretty to look at!*

4. Cool the ramekins with custard until at room temperature, When cool to the touch, cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving. 

5. When ready to serve, unmold custard from ramekins by running a knife around the side of the ramekin to loosen. Place a dessert bowl or plate over ramekin and and carefully flip ramekin upside down to unmold. 

6. Drizzle maple syrup over Panna Cotta and enjoy!

Try serving this Panna Cotta with a Chai Spice tea. I loved how the flavors mingled with one another - spicy tea with a sweet creamy dessert - Yum! 

I have an extra post coming a little later today, but first I fell slightly behind on updating Etsy yesterday as I had planned, so I apologize if you were checking in! I have plans to spend a little time today playing with the new features on Etsy as well as my shop. 

Thanks for joining me on your Saturday! 

Sweet November: Welcome to Autumn

Hi there and welcome to day one of Sweet November! Just like the previous Sweet November, Jessica from the crafty Scrumdillydilly blog and I have an entire week full of Autumn inspired projects and posts that we hope you'll enjoy! Since Autumn is my favorite season I thought I would start our first post with some of my favorite things! 

Let's begin with a color-combination. It's no secret that color is always my main inspiration. For me, all projects begin with a simple color combination. I usually spot various embellishments on my work desk and it sparks an idea, or a concept and this year Jessica gave me the challenge of incorporating teal into our palette. So I gladly accepted Jessica's challenge and set about  creating a very neutral nature inspired color palette. 

Some of my favorite things: Color Combination

dove grey - apricot peach - teal blue - chocolate brown - taupe - gold

What can you find on your desk today that would make a spectacular color palette? 

Some of my favorite things: decor

I'll admit that I don't have very much in the way of Autumn/harvest themed decor and most of what I have collected I've made myself - with the exception of this collection on squirrels & chipmunk. The chipmunk was given to me by my Grandmother. As a little girl I remember this little figurine displayed on an end table at Granny's house. I never knew the back story of where she acquired it, or why she loved it so much and even with a chipped ear and broken tail (which Grandpa glued carefully back together) she still really wanted me to have it. So, Chippy came home with me last summer and found a place to stay in my craft room, perched on my dresser to watch over my creating. I'm thinking this chipmunk will be one of my more treasured Autumn decor pieces. 

Some of my favorite things:  Pumpkin Seeds

Need an idea for what to do with all those pumpkin seeds from this week? I love roasting just about everything, and pumpkin seeds are no exception! I've already made a spicy batch of pumpkin seeds but I also wanted to make one that was on the sweeter side. Here's my recipe for Sweet Cinnamon Pumpkin seeds! 

Cinnamon Sugar Pumpkin Seeds

2 1/2 cups pumpkin seeds, rinsed & dry 

2 Tbls. butter, melter

3 Tbls. sugar

1/2 tsp. cinnamon

directions:

- Preheat over to 220 F. 

- In a mixing bowl, combine pumpkin seeds and butter, stir to coat. Sprinkle on cinnamon sugar to stir again to cover pumpkin seeds. 

- Cover a baking sheet with foil and spray with non-stick cooking spray

- spread the pumpkin seeds evenly on the baking sheet and roast in oven for about  90 minutes, stirring every 30 minutes

- when the pumpkin seeds are finished cooking they should be dry, crunchy and no longer sticking to one another

I like to cook at a low temperature because: 1. I've been known to forget about what I have in the oven and 2. cooking at a lower temp can be more forgiving.... which is good because of #1. I tend to use the old cooking rule: when you can smell what's in the oven throughout your house, you'll know it's done and your house really will smell like cinnamon sugar, or like doughnuts as my son told me today! 

Some of my favorite things: music

When Peter and I were dating, we would take weekend roadtrips as often as our schedules would allow. Peter had a stash of cd's set aside just for our outings together and an old Frank Sinatra cd ended up being on of my favorites. It seemed like the perfect fit too as the theme music as we wound our way down Oak covered roads and through the historic mining towns of Northern Arizona. I can almost picture a black and white movie filmed in Sedona or Jerome with this song playing in the background. Frank still reminds me of date afternoons in the Fall!




I shared a few of my Fall favorites and I'd love to hear some of yours! Don't forget to pop into Scrumdillydilly to see how Jessica is starting her Sweet November -  Thanks for stopping by!

Fruit and Water combined

Hello and happy Monday morning to you! I'm spending the morning working on a new monthly post for Crate Paper (check out the blog on Wednesday!!) but wanted to take a little break to post the rest of my photos from the guest-spot on Jessica's blog! I had originally planned on doing a crafty type post for her blog but it just wasn't happening and then the idea to do a easy recipe seemed much more realistic. I had about a day to decide on a project and get it photographed. :)

A post all about Infused Water it is!

Because we live in the desert, dry has taken on a whole new meaning and to remedy that unfortunate fact - we drink ALOT of water. I remember my first spring/summer in AZ watching people walk with a gallon of water in hand and thinking it was a tad bit overkill. Now, 10 summers later, I've come to realize that a gallon of water a day is a must! Since water can be bland at times, especially with the 10 and under crowd here's a couple of ideas for spicing it up... or sweetening it up!

Strawberry - Cucumber Infused water

You will need: 1 pitcher of cold water, half of a peeled cucumber - sliced and 6 sliced strawberries

Push the fruit down into the water and let set for just a few minutes. Of course the longer you let the fruit and water blend together the stronger the flavors will be. If you're planning on making this for guests, make it right before you'd like to serve it. I've found that the strawberries tend to use their vibrancy when I leave them in the water for too long (3+ hours) and they don't look as pretty as when I first slice them! I like fruit to look fresh!

The best part of infused water is that you can play with different fruit combinations to see which ones suit you taste! Whenever we have guests over I keep a pitcher of the Strawberry/Cucumber chilled in the fridge, I've found the majority of people like how refreshing it is - even my finicky Chase will drink it! My other favorite combinations are Peach/Mint leaves, Lemon/Raspberry and Honeydew Melon/Green Apple.

Table Scape details:

Table runner - a DIY project that cost about $12 and only took me an hour to make - I made it right before taking these photos!

Vase for flowers - found coffee can at the grocery store (I walked around looking for any type of container with the yellow and red colors on it. I love the high contrast between red/yellow and black/white.)

Succulents - planted in thrifted tart tins and tea canisters

Paper straws - purchased from Etsy

Mason Jars - thrifted

Glass Pitcher - Pier1, purchased last summer

Have a lovely Monday!

Summer Tea

Back in the mid 80's my family moved us across country from soggy Washington to beautiful Selma, Alabama and so started my obsession with iced sweet tea. I don't remember much of Selma, just a couple of random things, one being a local restaurant that served iced tea in these massive (to a 4 yr. old mind you) mason jars. Seriously though, how could anything served in a mason jar not be good?

Now decades later I have my own collection of mason jars and have made, what I think to be, the perfect tea concoction! During the summer months, when fruit is at it's best, I'll play around with different combinations of fruity teas. There's white tea & honeydew, jasmine tea & blueberries and my personal favorite: nectarine & mint tea.

Here's my take on an ode to the south sweet tea!

Nectarine Mint Sweet Tea


you'll need:
6 cups water
2 tea bags
1/2 cup brown sugar
1/3 cup water
1 bunch mint leaves
3 nectarines
4 cups ice


directions
1. In a small saucepan, combine brown sugar with 1.3 cup of water. Bring to a slow boil and stir often until the brown sugar has completely dissolved. Let the syrup cool to room temperature.


2. In a large kettle, bring 6 cups of water to a boil. Remove heat and steep 2 tea bags. Let the tea cool to room temperature.


3. While syrup and tea are cooling, rinse and cut nectarines.


4. Once the tea has cooled, add tea, syrup, nectarines and mint to a large pitcher. Store in the refrigerator. I tend to think the tea is better after 'resting' for a day in the fridge.

Hope you are having a lovely Friday!!

Coffee Frosting recipe

Instead of posting a weekly menu, which wasn't terribly exciting this week - lots of salads, I thought I would share a recipe I made over the weekend. Sunday was the husbands birthday and as a tradition he got to choose a cake. This birthday a Coffee Cake with Coffee Frosting was requested. Peter told me that they use to have a similar cake when he was young, so I was a little extra determined to create a really good cake for the b-day boy!

For the cake part, just the basics were used; flour, sugar, eggs, baking powder, salt, milk, vanilla and butter. Now for the frosting it took 2 tries in order to get it right. My mistake on the first run? Butter. I don't use it so I tried, unsuccessfully, using a spread which was a total waste of time. After a quick trip to the grocery store I was ready for a round 2. Here's the recipe!

Coffee Frosting

ingredients
1/2 tsp. of instant coffee grounds, crushed to a powder
pinch of salt
1/8 cup milk
1/2 cup butter, softened
1 1/4 cup powdered sugar/ confectioners sugar * you can add a little more or less depending on how sweet you like your frosting to be*
1/2 tsp. vanilla

directions
Mix coffee powder, salt, and butter in a medium sized bowl with an electric mixer, and beat until butter is smooth. Add half of the powdered sugar and milk into the butter mixture, and mix to incorporate. Add the remaining sugar and milk and mix at low speed to incorporate. Beat frosting at a med-high speed until desired consistency is reached. *I mixed my frosting on a high speed for about 6-8 minutes.*

This frosting was a whipped, buttery, sweet topping that was a perfect match to the dense coffee cake and Peter agreed! Success!

an ode to food

well, maybe not an ode but how about a post dedicated to food. Lately I've been caught complaining a bit about being bored with cooking. I feel like I need new ideas, something fresh and inspiring. Of course, I get into a.... cooking slump right around this time every year. Winter blues? Maybe.(You can laugh at me or roll your eyes, it's 70 degrees here and I call it winter because I'm freezing!) It could also be the lack of really good fresh fruit and vegetables at our stores right now too?



A couple of weeks ago I sat, by myself, in a crowded hospital waiting room and because it was Monday I was working on my menu plan for the week. (I love waiting rooms! I'm always alone and people don't tend to bother you or ask questions, it's rather perfect for getting tedious tasks accomplished!) Remember this post? - Yep, I make a weekly menu plan with 3-6 meals per day. (Why 3-6 meals, the kids don't always eat the same thing Peter and I do, so sometimes I make them their own breakfast-lunch and dinner. I know, it's like the first mommy-101 no-no, but I do it anyway.)

It probably does sound crazy, but I plan ahead for 2 good reasons.

1. I hate the grocery store, and will only go once a week. So I don't want to forget anything because no matter what it is, I'm not going back until the following Monday.

2. I drive a massive gas-guzzling SUV, so any time I can conserve on fuel I will do so! Which is why I make one big trip to the grocery store a week.

I was doing the math in my head as I sat there, 4.5 meals on average a day x 7 days a week x 52 weeks............ oh my word! Can that be right? That doesn't include dessert either! That is a crazy amount of meals to be making... and to think of ahead of time. No wonder I'm bored and feel like I need something new, it's because I do!!

So, to remedy the slight boredom I've come face to face with, I was thinking that maybe I would do a little challenge. A personal challenge, but something that I could post to my blog. I haven't thought of anything spectacular quite yet. Maybe I'll start with posting my dinner menu for the week and adding recipes here and there. My mom is always asking for recipes and maybe this way it will force me to try some new dishes?

I was talking with a friend today about my little cooking dilemma and her answer was to eat out more. I love my friends. I just need to find a great way to challenge myself & my love of cooking again!

Sweet November, Autumn Recipe

Welcome to Sweet November, Day 2

When we have overnight company, I love serving individual breakfast foods in small cups and tiny saucers. It reminds me of something you might have at a bed & breakfast. I combined 2 of my favorite breakfast items, yogurt and granola, to create a fall inspired yogurt-parfait. Hope you enjoy it!!

Pumpkin Spice Granola Parfait

Ingredients
1/4 cup wheat bran
4 cups rolled oats
1/3 cup brown sugar
1/2 cup sliced almonds
1/2 cup raisins
1 Tbls. pumpkin pie spice
1/4 cup apple sauce
1/2 cup maple syrup
1 tsp. vanilla extract
2 Tbls. vegetable oil

*vanilla yogurt
*ginger snap cookies, crumbled


Directions

1. Preheat oven to 200 degrees
2. mix together, in a large bowl, rolled oats, brown sugar, wheat germ, sliced almonds, and pumpkin pie spice.
3. In a small bowl, whisk together the maple syrup, vanilla, apple sauce and vegetable oil. Pour over the oat mixture, and mix until coated evenly.
4. Pour an even layer onto 2 prepared baking sheets, and bake in the oven for 1hr + 15min. stirring about every 20 minutes.
5. Remove from oven and stir in the raisins.



**NOTE** the granola will harden as it cools and not while baking in the oven. Trust me, you won't want to over cook the granola!! :)

Wait until the granola has cooled completely. Spoon yogurt into cups and add a small amount of the Pumpkin Spice granola on top. Finish the parfaits by adding a sprinkle of crumbled ginger snap cookies to the top.



*Other ideas for add-ins to granola: pumpkin seeds, sunflower seeds, sweetened flaked coconut, oat bran, flax seeds, wheat germ or dried cranberries. Because there are so many variations you can create by just using a basic granola recipe, you're sure to find one that fits your taste perfectly!