Herb Stuffed Pork Loin

Just before drifting off to sleep Sunday night, I was flipping through some tasty magazines and found a recipe that got me salivating from Clean Eating. The recipe is 'Herb-Stuffed Pork Tenderloin' so I went about creating my on version.


12-16 oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic
2 cups baby spinach leaves*
1/4 teaspoon sea salt
pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoons dried rosemary*
2 tablespoons curly parsley, chopped*
2 teaspoons fresh thyme, chopped*

1. Preheat over to 425 degrees. Trim the fat from the pork. Using a sharp knife, cut the meat lengthwise, butterflying the meat (but do not cut it all the way through). Spread the meat open, and pound between to pieces of plastic wrap to thin it out a bit.

2. Heat the oil over medium heat, and then add garlic, spinach, salt and pepper. Saute until spinach is wilted and then chop roughly. Spread over the inside of the pork.

3. Mix together vinegar, Dijon, rosemary, parsley and thyme. Spread the mixture over tenderloin along inner edge.

4. Fold tenderloin back together and either tie with kitchen twine or use skewers (that is all I had) to secure tenderloin closed.

5. Bake for 25-35 minutes (internal temp 160) depending on thickness. Remove twine/skewers, slice and enjoy.

*Indicated where different from original recipe

EatingWell Wednesday - Apple Cupcakes

There are times where you want or need to make a little dessert or 'treat' so why not take the opportunity to up the nutritional value? I found this tasty apple cupcake recipe on EatingWell. Now, I actually changed it a bit but I am certain in it's original state, it is fabulous as well.

Since I did not have dried apple or cake flour, I went off on my own. It also came out more like a muffin to me than what I think of as cupcake consistency so give both my version and EatingWell version and see which is your favorite.


photo pre-icing

Recipe:
I omitted the dried apples and used regular unbleached AP flour in lieu of cake flour. If you use this recipe, add 1.5 teaspoons cinnamon so there is more of a cinnamon presence. I found it to have a muffin consistency.

The icing is perfect as is.

HALO SleepSack Swaddle Giveaway

Naturally as new parents, we were overwhelmed with all the products you are told you do need, must have, must buy, do not bother with etc. but so many of my mommy friends swore that I would love and need the SleepSack™ . It an important product to have as it replaces a blanket in the crib and we all know how important that is in relation to SIDS. SIDS is the sudden death of an infant under one year of age which remains unexplained after a thorough case investigation.

When MomSelect asked me if I wanted to give one away I accepted as we believe in the product and Halo is a company that creates products for healthy and safe sleep. Now the sleepsack was an invaluable product for us with the two babies but now it is even better as you have the swaddle option. We loved having our SleepSack as it made it so easy to change the babies and most importantly, we could zip up from the bottom up and never had to worry about pinching their faces and heck, we could even change them while they were drifting off to sleep. I love that the new design gives you the choice of swaddling as my first did not like being swaddled but my second one loved it (and swaddling him was the only thing that helped us to keep our sanity).

In addition, the design is great as the swaddle does not get too close to baby's face. Also the design allows for arms to be in or out, or you can even remove the swaddle feature to use as a regular SleepSack™ wearable blanket.


I am happy to say that we have a Lush Dots Velboa in 'Cream' in the newborn (6-12lbs) to giveaway. Here is what you need to do to qualify (winner choosen via Random.org on Sunday, Nov. 15th):

Watch my Tastemaker video on YouTube, give it 5 stars AND leave a comment on YouTube.

For TWO additional entries EACH:
*Become a fan of the Savor the Thyme Facebook Page and leave comment on FB

**Follow me on Twitter @savorthethyme and tweet me that you are now a follower.

***Retweet and/or post the following message on Twitter and comment here, linking to your update/post:

GIVEAWAY! @savorthethyme Enter 2 win Halo Sleepsack http://alturl.com/9ek4 PLS RT

By the way, Please consider donating to the Libby's and Feeding America campaign!

Full Disclosure: MomSelect gave me two HALO SleepSack Swaddle's for this review/giveaway. I gifted one as a baby shower gift.

Feeding Babies 'Real Food' : eebee's Mix & Mash Adventures

I am all warm and fuzzy inside. Why? You know I love finding a show, publication or educational material that aids to teach parents and children about the importance of eating real & nutritious foods. So I was thrilled when I was sent a draft of the eebee's Mix & Mash book and DVD. The DVD is fantastic and here are the reasons why:

1. eebee: The little ones can watch eeBee having a blast in the kitchen with the 'mommies'. eeBee is engaging because he makes all kinds of noises and is animated. eeBee also helps to prepare the food and is excited to eat it . eBee does not look like a human baby but kids love puppets, as we all know from watching Sesame Street.

2. These folks are flexible: I personally appreciate it when a recipes suggest substitutions: What if baby does not like tofu? Use bananas instead.

3. The recipes: simple yet full of variety: tofu, curry, fruits and vegetables and they even delve into spices, such as curry.


4. Game Playing: The mommies and eeBee play peek a boo, crush Cheerios, and teach shapes with sweet potatoes. I share one of my 'fun' techniques in this post.

Now onto the real value of the book & DVD and some food for thought from the Every Baby Company:
“The growing awareness that “unhealthy food = kids” is changing attitudes and behaviors about how and what we feed our kids, and how and when we educate them about healthy choices.”

Also (and apply this to children, not just babies): “When you feed your baby you are doing a lot more than providing the nutrition to support her physical growth. You are also nurturing her social, emotional and intellectual growth.”

The websites description of the Mix & Mash Adventure Book & DVD:
*The first-ever cooking with your baby book
*Inspired by the playful idea that if you can mash it, smash it, oosh it, goosh it, shake it, coat it or stir it, your baby can participate in the process of preparing meals
*More than a collection of mealtime ideas
*6 nutritious, simple, hands-on recipes
*Written in playful rhyme
*Tasty, tactile, and interactive “cooking” activities and discoveries with real food
*Deliciously color-coded
*Oversize baby board book
*INCLUDES: “how-to” DVD co-produced with Parents TV!

I can see the baby loving to watch the DVD with mom while they try the recipes and yes, even chewing on the board book.

Full disclosure: The Every Baby Company wrote me asking if I would like a copy. Naturally, I am sure they wanted a review but they did not ask nor have they paid me. I am happy to say that I think this is great enough to share with you.

Dining at Michael Jordan Steak House with Five for Fighting

Exciting title isn't it? Well, it is a bit of false advertising but still a great post. I am going to share with you the meal we had prior to seeing the Five for Fighting concert at the Mohegan Sun Casino. First the yummy meal at Michael Jordan's Steak House.

My meal consisted of the: Roasted Beet Salad. Here is the description from the menu: Smoked Almonds, Herbed Goat Cheese, Frisee, Radicchio & Truffle-Honey Vinaigrette. Now, normally I am not a beet girl. However, this dish turned me around and inspired me to make this beet dish.



Grilled Corn off-the-cob with Smoked Chile Butter. This was a lively salad that contained carmelized Onions and fresh cilantro. I think I moaned at the first bite.



My husband opted for a Scallops Special: seared scallops with radicchio, arugula salad, crispy capicola over yellow heirloom tomatoes with a Parmesan aioli. Heaven.



And to end the meal, a surprise from the restaurant to celebrate our 8th Wedding Anniversary: The 23 Layer Chocolate Cake




Now onto the concert: When the One to One Network asked me if I wanted to go to the concert, I think my mouth dropped open. I love Five for Fighting. Better yet, this would be great for a hubby-wife date night. In order to have a healthy marriage, you need to make time for yourselves and as parents, couple time is often put aside isn't it? I admit that I am guilty as well and took this opportunity to remind myself (and my hubby) how important the couple time is and how much fun we have together. We are now back to our weekly date nights. That may mean something as simple as some popcorn and a TV movie but it is our time.

Now, onto the concert: The concert began with "What Kind of World Do You Want" followed by "The Riddle". I felt as if John Ondrasiks' voice was caressing my insides with his soulful voice and music. Next came "Chances" which I had seen performed on the Today Show the week before so I was looking forward to hearing it live. I do not think I have ever heard a singer's voice as authentic live as on the album.

He then performed 'Slice' (The title song from this, his fifth album) which is a nostalgic tune and pays homage to Don McLean’s oldie but goodie, “American Pie" and past times. It is funny as he mentioned 'James Taylor' as that is exactly who I had thought of during this concert. I was reminded of the conversations, if you will, that go on between each song. You learn about he singers thoughts and life during the time the song was conceived.

Next came "Freedom never cries", "Tuesday", which is an ode to 9/11, then the touching "I Just Love You". After those songs I dried my eyes and continued to smile.

Happy people during the intermission of a fantastic concert. To quote my husband "I have a new favorite singer"

He is sending out a dedication to me. Ok, not really but he spotted me a minute later and I am sure he was wishing he was not married. Just go along with me, will you?

If you can get to a Five for Fighting Concert, do so and bring someone you care about. I will share the final song "Hope" for you below-Fantastic!!!

Full Disclosure: The tickets were supplied for the concert.

Carrot & Butternut Squash Soup : Hope to Heal

I have three friends that need healing: one with pregnancy related nausea, one with a back injury and one that is feeling sickly. How can I help? Maybe with a warm bowl of soup an a hug.

I was lucky enough to find organic carrots and butternut squash and since one friend is vegetarian, I used organic vegetable broth as well.



Ingredients:
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (1 cup)
2 stalks organic celery, chopped
1/4 teaspoon organic ginger powder
1 teasoon fresh thyme, chopped
4 large organic carrots or 1.5 cups, peeled and chopped
1/2 large organic butternut squash, peeled an chopped (2 cups)
4 cups organic vegetable chicken broth
1/8 teaspoon salt (I would taste prior to adding)
Freshly ground pepper to taste

Directions:
1. Heat oil in a soup pot/Dutch oven over medium heat. Stir in onion and celery and cook until the onion is softened and translucent, 8 to 12 minutes.

2. Stir in curry powder and thyme, then add carrots and squash. Stir well over medium heat for 2 minutes, then add broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and squash are tender, 20 to 25 minutes.

3. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth and puree to desired smoothness. Pour the puree back into the pot and season. Serve hot with a dab of yogurt if you wish.

This would be perfect to freeze in quart batches.

Natural Foods Shopping List - Part II

Part II of the Kashi Natural Foods Shopping List. By the way, they have some great recipes online.


Meat Alternatives
Tofu
Tempeh
Veggie Burgers and tofu dogs
Soy 'sausages', 'bacon' and 'deli-slices'

Dairy & Substitutes
Low-fat dairy products
Rice Milk
Soy Milk
Almond Milk
Oat Milk
Soy Yogurt
Soy Cheeses

Sauces, Condiments & Marinades
Tamari
Balsamic Vinegar
Rice Vinegar
Wine Vinegar
Honey
Maple Syrup
Molasses
Sucanat
Evaporated cane juice crystals
Fresh Herbs & Spices
Dried Herbs & Spices
Miso Paste

Snacks
Whole grain crackers
Chips made with expeller pressed oils (w/o hydrogenated)
Trails Mixes

Beverages
100% fruit juices
Herbal Teas
Filtered waters

Natural Foods Shopping List - Part I

Hello folks,
I had some great posts in early stages for the rest of the week but we had an unexpected death in the family and I will not be able to do much on the posts for a few days so I am taking an easy way out. I found this list by Kashi at the grocery store and since I can not find it online and link to it, I will type it out and give credit.

This is a portion page in a brochure from Kashi so come back tomorrow for Part II. Use items from this list to put together healthy meals.

Whole Grains
Brown Rice
Rolled Oats
Quinoa
Buckwheat groats
Millet
Couscous
Whole grain pastas
Ready-to-eat cereals

Breads
Whole grain breads
Whole wheat Tortillas
Corn Tortillas
Whole wheat pitas
Whole grain muffins

Beans (Dried & Canned)
Lentils
Garbanzo
Black
Kidney
Pre-cooked, dried, instant beans

Nus & Seeds
Walnuts
Almonds
Cashews
Peanuts
Pumpkin Seeds
Sunflower Seeds
Peanut Butter (w/o hydrogenated oils)
Almond Butter

Oils
Cold-pressed olive oil
Expeller-pressed canola oil
Toasted sesame oil
Cold-pressed flax oil

Fruit & Veggies
Fresh Fruits
Dried Fruits
Green leafy vegetables
Cruciferous vegetables
Root vegetable & tubers
Winter squashes
Onions, garlic & shallots

Roasted Balsamic Cauliflower with Garlic & Olive Oil

Three of the four of us are huge roasted cauliflower fans and since w are also balsamic vinegar fans, I tried out a new recipe and it was a hit.

Ingredients:

1 large head of organic cauliflower

1/3 cup balsamic vinegar

1/4 cup EVOO

2 cloves of garlic, minced

Salt &Pepper

1.Preheat the over to 400 degrees.

2. Whisk the vinegar and EVOO until well blended. Add in the garlic and some salt and pepper.

3. Toss with cauliflower and roast for approx. 20-25 minutes depending on the size of the florets.

Reminders:

Vote for the Best Family Food Blog (hint, hint) in the 1st FoodBuzz Awards: 2 day left!

Please support the Libby's Food Drive. Every $5 you give provides 35 meals for hungry families!

Please RATE UP my tastemaker video.

A.J.Wright - Fun and Frugal in the Housewares Department & a Giveaway!

This Giveaway is closed: The winner is 'Jessica'

When I was first invited to this A.J. Wright event, I was not sure what to think about it. They want me to come clothes shopping? Well, I would love something for a night out with my husband but why else would I go? Yes, to support the local R.I scene but what could I offer my readers?

I asked a few questions and found out that the stores is re-opening with a new look and new departments so I decided to go and check out the Housewares department and see how far I could make the money go. There were many pieces of cookware, glassware, bakeware and gadgets to offer. Take a peek at the video to see what I picked up for under $50.



Guess what? AJWright is so excited about the re-opening that they want to invite you to see what you can get for $50. That's right, a $50 giftcard.

Entry Requirements: Please read and follow carefully. Winners will be selected randomly through http://random.org/ on Monday, November 2nd.

***Subscribe to this blog by either signing up under the "Subscribe to Savor" posts OR "Get Email Updates" and then leave a comment letting me know.***

Extra Entries:
1. Join my Facebook Fan Page

2. 'Follow' me on this blog and leave a comment letting me know.

3. Follow me on Twitter and then tweet me that you are now a follower for the $50 giveaway

4. Tweet the following: "@savorthethyme is having a $50 AJWright giveaway! Enter now at http://alturl.com/d4ey" and then leave me a comment with the tweet ID.

Full Disclosure: AJWright paid for the items and is also providing the $50 giftcard.

Libby's Canned Food Drive to Support Feeding America

As a young child and even into my teens, I recall the small amount of money my mother had for food. It was the same set amount every month. We did not have the luxury that I have now: the luxury of walking into the kitchen and getting something to eat whenever I want. Do you have that luxury as well?

Can you believe that there are people and families that can not eat when they need too? They are hungry and yet must struggle to have one meal a day? Here is an opportunity to make a big difference:

You can donate any amount to the Libby's Virtual Canned Food Drive.

What is the Virtual Food Drive? The Libby’s Virtual Canned Food Drive is a fun and effective way to support Feeding America in the fight against hunger. Together we can make a difference for hungry families in our communities. Libby’s Vegetables will match your gift, dollar for dollar, up to $30,000. To thank you for your support, Libby’s is also offering a money-saving coupon to everyone who donates

Be sure to tell all your friends and family as a small amount can add up quickly. Donate here.

Portabella Mushroom, Chedder & Granny Smith Apple Sandwich

The plans Tuesday afternoon were for me to take the kids to swim class and finish making dinner afterwards but luckily, my husband decided to take the kids as I was hungry and tired. While I was working on dinner, I decided that I was too hungry to wait so I would make 'a little something'.

I could already smell the toasted onion rolls that I had gotten so the sandwich craving was in full force. I opened the fridge and saw the apples and mushrooms staring at me but knew I need more. I know....the cheddar, perfect.

Needless to say, I was full but managed to eat some veggies with the family once they arrived home.



Ingredients:
2 Tablespoons olive oil
1 Organic Granny Smith Apple, sliced thin
1 Organic Portabella Mushroom Cap, sliced in half lengthwise (mine was thick)
2 slices reduced fat cheddar cheese
Dash of salt
2 dashes of garlic powder
1 Nature's Promise Toasted Onion Roll, sliced

1. Heat the oil in a pan over medium high heat, add the mushroom cap and lower heat to medium.

2. After 2 minutes or so, flip the caps over, sprinkle with salt and garlic powder and place the cheese on top. Cook 1-2 more minutes.

3. Place apples and mushrooms on roll, top and enjoy.

Salmon Cake Two Ways - Mashed Potato Salmon Cakes & Potato Chip Crusted: The Seafood Tastemaker Challenge

Taking part in the Potato Tastemaker challenge has been so much fun and one of the details that I most appreciated is that I can choose the potato. I can choose the type, the brand, the locale I purchase from etc. Since the farmer’s market is all done here in town, I opted to go to Sandy's Fine Foods (thy purchase local and seasonal foods as much as possible) to see what they had in stock. I looked over their fine potato selection and decided that the best potato for this challenge would be the Yukon Gold.

Initially, I had this potato in mind as my plan was to make the mashed potato salmon cakes and then I spotted THE bag. The bag of Yukon Gold Potato Chips made with potatoes and oil. Not exactly low fat and ‘healthy’ however, no additives so I decided to use them to make a salmon cake crusted with crushed potato chips. Try them both as they vary in texture a bit and please leave me a comment and let me know your thoughts.

Also, please watch my video and help vote it up on YouTube by clicking on 'favorite'

Salmon Cakes with Potato Chip Crust
Ingredients:
1 1/2 pounds fresh salmon fillet
4 scallions, chopped
2 small ribs celery, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
3 tablespoons old fashioned oats
2/3 cup light mayonnaise
Salt and black pepper
3 large eggs
3 cups Yukon Gold Potato Chips (Terra has a great all natural), crushed
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)

1. Cook salmon at 350 degrees. Check after 35 minutes and continue until done.

2. While the salmon is cooking, use a food processor or mini-chopper to pulverize the chips to ‘panko crumb consistency and set aside on a plate.

3. Once the salmon is cooled, flake it into a large bowl. Using a fork, mix in the scallions, celery, oats, parsley, chives, mayonnaise, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make this mixture the evening before.

4. Beat the 3 eggs with a tablespoon of water and place aside. Form the salmon mixture into 8-10 patties about 1 inch thick. Coat the patties with the eggs, then the chips and set aside. Coat all of the patties.

5. In a heavy skillet, heat half of the olive oil over medium-high heat. Once you are ready to add the patties, lower heat to medium. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.



Salmon Mashed Potato Cakes
Ingredients:
1 1/2 pounds fresh salmon fillet
3 cups whole wheat panko bread crumbs
4 scallions, chopped
2 small ribs celery, chopped
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1.5 lbs. Yukon Gold Mashed Potatoes (you will need 2 cups mashed)
Dash of lemon Juice
Dash of paprika
Salt and black pepper
3 large eggs—need a bit of egg to add to mixture
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)

1. Cook salmon at 350 degrees. Check after 35 minutes and continue until done.

2. To prepare the potatoes: first peel then wash potatoes. Tap dry and then place them into a microwave safe bowl and cover with plastic wrap. Cut a small slit to the plastic wrap to vent the steam and microwave approx. 8 minutes (or until fork tender) and then allow to cool slightly. Mash the potatoes with a fork or masher and set aside to cool.

3. Beat the 3 eggs with a tablespoon of water and place aside. Once the salmon is cooled, flake it into a large bowl. Using a fork, mix in the scallions, celery, oats, parsley, chives, mayonnaise, a small amount of the egg wash (maybe 2 tablespoons), dash of lemon juice and paprika, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make this mixture the evening before.

4. Form the salmon mixture into 8-10 patties about 1 inch thick. Coat the patties with the eggs, then the panko bread crumbs and set aside. Coat all of the patties.

5. In a heavy skillet, heat half of the olive oil over medium-high heat. Once you are ready to add the patties, lower heat to medium. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.

Creamy Dill Sauce
Ingredients:
1/2 cup light mayonnaise
2 teaspoons white wine vinegar
1 teaspoon lemon juice
2 teaspoons dill, chopped

Combine the mayonnaise, vinegar, lemon juice and dill. Serve with the patties.

Bibb & Avocado Salad ala Park Avenue Celebrations

I am honored to be a part of the *Park Avenue Potluck CELEBRATIONS* virutal potluck dinner party that The Naptime Chef is hosting. Kelsey wrote me and asked me if I would take part in this virtual potluck to help spotlight the new cookbook and fundraiser and I emphatically agreed. If you wonder if there is a personal connection, read the 'About' section.

The Park Avenue Potluck CELEBRATIONS is a follow-up to the best selling cookbook, *Park Avenue Potluck*. It is created and authored by members of The Society of Memorial Sloan-Kettering Cancer Center (MSKCC), the new cookbook is to be released nationwide this and offers advice on how to celebrate in style with a compilation of sensational recipes, entertaining ideas, party-planning tips, and personal anecdotes from New York’s most celebrated hostesses. Award-winning food writer and contributing* New York Times* columnist *Florence Fabricant* authors and edits each recipe as well as contributes to the book.

In addition to having fun, this virtual dinner party will be supporting the fight against cancer. A portion of the proceeds from the sale of *Park Avenue Potluck CELEBRATIONS* will provide funding for The Society’s patient care, research and education programs at Memorial Sloan-Kettering Cancer Center. Founded in 1946 by a group of pioneering women, The Society strives to bring comfort and care to improve the quality of life of patients treated at the Center.

This would make a thoughtful Christmas Gift! Just Sayin'

Without further ado, here is the Avocado and Bibb Salad. If you want to learn a great way to score the avocado for this salad, watch these two videos: Pitting an Avocado and Scoring an Avocado


Bibb and Avocado Salad
Makes 6 servings

2 ripe but firm avocados, peeled, pitted, and diced
3 tablespoons lemon juice
1 tablespoon Dijon mustard
5 tablespoons extra virgin olive oil
6 small heads Bibb lettuce, cored and trimmed
¼ cup minced chives
Salt and freshly ground black pepper

Place the avocados in a salad bowl and toss with the lemon juice. Beat the mustard and oil together and add to the bowl. Tear the lettuce into small pieces and place in the bowl. Add the chives, toss, season with salt and pepper, and serve.

Wordless Wednesday - Mr. Potato Head needs a Dentist

The Arrival of the Potato Challenger TasteMaker Box!

I just had to share the excitement. Off to get some Potatoes!

Beef & Sweet Potato Stir Fry ala Clean Eating

As I stated in the video (to be attached later due to technical difficulties), I was inspired by a recipe in the July/August issue of Clean Eating magazine. Since I changed a number of items, so I can not say how great the exact recipe was but I will tell you this: what I made below is fantastic!!

Ingredients:
1 lb. eye round beef, sliced 1/8 -inch thick, then cut into 1 inch strips
1/4 teaspoon sesame oil
1 cup orange juice
1 tablespoon low sodium soy sauce
2 garlic cloves, chopped
1/8 teaspoon ground ginger
2 cups sweet potatoes diced into 1 inch chunks
1 cup frozen green beans
1 red pepper, sliced
1 tsp olive oil


Sorry for quality but they were eating it all so fast that I ran out in the dark to take a photo

1. In a large bowl, mix sesame oil, orange juice, soy sauce, garlic & ground ginger together and then add beef. I then placed in the refrigerator to marinate for an hour.

2. Bring 3 cups of water to a boil. Add sweet potato and cook 5 to 7 minutes, until soft but firm. Remove the potatoes using a slotted spoon ad set aside. Do not discard the water but instead return to a boil and add frozen green beans for approx. 4 minutes. You want them soft but firm. Drain.

3. Add olive oil to a large wok or skillet over medium high heat. Once hot, add the beef mixture and onion, tossing quickly until done, about 3 minutes. The toss in the sweet potatoes and beans. Cook a minute and serve. Yum!

More great Stir Fry Recipes:
Broccoli Beef Noodle Stir Fry from Steamy Kitchen
Flank Steak Stir-Fry with Asparagus and Red Pepper from Simply Recipes

Potato Tastemakers 2K10 - I am a Tastemaker ala Iron Chef!

Hello Everyone...Today's secret ingredient is: POTATOES!

I am super excited to tell you about this great challenge that I am taking part in and heck ,you all know how much I love challenges (No, I am not talking about feeding my son) Remember 'Eating Your Words'?

At any rate, the Challenge is the 'Potato Tastemaker 2K10' and below are all the details from the 'Mom's Dinner Helper' site:

According to Dictionary.com, a Tastemaker is “a person or thing that establishes or strongly influences what is considered to be stylish, acceptable, or worthwhile in a given sphere of interest, as the arts.” What do you get when you combine nine trend-setting Tastemakers with an endless supply of potatoes? Welcome to the our latest endeavor over at the United States Potato Board (USPB) . . . Potato Tastemaker 2K10.

Consider it an online challenged based loosely on the concept behind some of your favorite food-centric reality shows. Here’s what you need to know:

- The USPB has partnered with nine rock star bloggers across the country, who have officially been deemed the “Tastemaker” Challengers.

- The Tastemaker Challengers will participate in three potato challenges over three months, each with a different theme, spanning October, November and December.

- At the onset of each challenge, the Tastemaker Challengers will receive a mystery delivery with contents intended to be used in that round of competition.

- To show off their ultimate potato innovation skills, the Tastemaker will post videos on YouTube showcasing their creation for each challenge.

- A fan favorite will be selected based on the Tastemaker who garners the highest cumulative number of YouTube ranking over the three challenges.

After the third round, all nine (YES ALL NINE!) will join the USPB at Blissdom 2010 for a final Potato Tastemaker 2K10 round LIVE where the winning Tastemaker will be crowned. All Blissdom 10 conference attendees will be invited to join in the competition and the cocktail party celebration following.

We are thrilled to reveal that Challenge #1, “Potatoes Celebrate National Seafood Month,” is officially underway. The mystery delivery has been packaged and all nine boxes are en route to their Tastemaker Challengers. Soon, the challengers will be putting their potato innovation skills to the test using the box’s contents, a fresh seafood delivery from McCormick & Schmick’s , their imaginations and, of course, potatoes!


The boxes for round one have been shipped and are en route!

We’d like to take this opportunity to introduce you the stars of the show, in no particular order:
Lindsay from Rock and Roll Mama –@rockandrollmama
Amy from Resourceful Mommy – @resourcefulmom
Jennifer from Savor the Thyme -http://www.twitter.com/savorthethyme
Jim from Busy Dad Blog - @busydadblog
Rachel from A Southern Fairytale - @sthrnfairytale
Melanie E. from Modern Mami – @modernmami
Melanie S. from MelaDramaticMommy – @adramaticmommy
Jo Lynne from Musings of a Housewife – @dcrmom
Jodi from Mom’s Favorite Stuff – @jodigrundig

You can see all of their pictures along with the latest Potato happenings when you become a fan of our Facebook page!

While you are at, join in the Savor the Thyme Fan Page for updates as I work my way through this challenge.

Keep an eye on the hashtag #tastemaker on Twitter to follow the buzz.

I hope you take the time to watch the videos once they are loaded and vote for your favorite!

UPDATE: The boxes have arrived! Look at the Whrrl story here:

Wordless Wednesday - A Pile of Leaves

Feeding your Family New Foods: "I Love Everything You Make"

I was going to save this video clip for a Wordless Wednesday post but I did not for 2 reasons: First, I wanted to write a few words about not giving up on feeding your kids/family a variety of foods. Second, I did not want it to look like I am bragging and make others think that I do not understand the struggles in reason #1.

As you can see from my son, he is one tough little guy and makes a power struggle out of everything. Unfortunately for him, Mom is just as tough and does not back down, especially when it comes to nourishing your body.

One thing I have learned is that sometimes when I am making something new, I act/look like I am having a party. Yes, I am singing, humming and dancing around or doing something silly. Maybe even simply eating something and state 'this is so good that I hope I do not have to share it with anyone'. The result? The kids usually wonder what I am doing or what I am so excited about. I sit them up at the counter (instead of the formal table) and let them get involved and start picking at things. They experiment and usually enjoy what I have made. If not, at least I know flavors they do/do not enjoy and I was able to get them to try it without frustration.

Once I am ready, I will call Dad to join us and we will either stay casual at the island or move over to the dinner table. By the way, the vinaigrette we are referring to is the Orange-Garlic Vinaigrette that I paired with pork chops and baby spinach.