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 rate it up on YouTube by clicking on 'the stars (5 is the best)'

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.

10 Foods That Sound Healthy (but Aren't) by Cooking Light

I ran across this article and felt that I needed to share it with you because I am a huge advocate of reading labels. It is important that you are aware of what you are buying and can make the better/best choice. In addition, it gives insight into all the additives (and modified items) that are put into our everyday food staples.

Cooking Light's Nutrition Expert shares 10 foods that we all may think are or sound good for us and offers up some alternatives.

The first one on their list (for the rest, you will need to head over to their site) is Multi-grain and Wheat Breads. This one really get me because 95% of the breads out there start off with enriched or bleached flour and guess what that means? you are not getting true whole grain goodness.

FoodBuzz Awards - Best Family Food Blog Nominee

I am so proud and honored to have been nominated for the Best Family Food Blog for the Foodbuzz Blog Awards. I do not know who nominated me but a sincere THANK YOU!

There are 5 of us in that category and you know what, I am so honored to have been nominated. You have until October 29th to vote so get going. There are some great categories and blogs!

Baked Scallops with Panko Crust

We had a double celebration dinner last night because Wednesday marked our 8-year Wedding Anniversary and yesterday was my husband's 40th birthday. I asked him what he wanted for dinner and Scallops were requested.

I debated between bacon wrapped, port wine sauce or baked and he choose baked so I went to work creating a recipe. These really came out great and I am so glad that I still have an abundance of fresh parsley in our garden.

I was able to score the Scallops (frozen) from Traders Joe's for $9.99 for the pound and served them with Roasted Cauliflower and Mashed Potatoes. The shocking part if that my picky son asked to try them and then ate a bunch of them. Who knew?

Ingredients:

1 tablespoon butter, melted

1 lb. Jumbo Scallops, rinsed, drained and gently patted with a paper towel

1/3 cup Italian seasoned Panko bread crumbs

1/4 cup sweet onion, minced

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1 tablespoon fresh parsley, chopped

2 garlic cloves (you can use 3 and skip powder if you wish), minced

1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 475 degrees

2. Pour melted butter into a casserole dish

3. Combine the bread crumbs, onions, garlic powder, paprika, parsley, garlic and Parmesan cheese and place on top of the scallops, pressing gently

4. Bake about 20 minutes depending on thickness. Do not overcook.

A Few Ways to Afford Organic Food

Unfortunately these days, it seems that the best way to get 'real' food that is not either composed of or covered with chemicals, is to buy organic. Until a larger segment of the population starts buying more of it, the prices will stay a bit above the more conventional offerings. So, with that said, I wanted to share a few ideas (and I have more) on ways you can afford to buy some organics.

photo courtesy of about organics

1. Buy Seasonally. Take advantage of the in-season items as they are more readily available so cheaper to ship etc. Plus, it is a great way to enjoy a variety of fruits and vegetables. Also, keep in mind that there may be a local farmer/farmer's market and even though their items may not be certified organic, you may find they grow without artificial pesticides.

2. Shop the Subsidiary: What you say? Companies like General Mills have subsidiaries that are now going organic or less junk natural. An example of this is Casadian Farms and Muir Glen. The reason I mention this as an option is that they have the same type of sales and coupons as the mostly junk main product line.

3. Coupons: It is true, you can score some coupons from some great companies such as Stonyfield, Organic Valley, and Kashi

4. Shop the Dirty & The Clean: Here is the most recent recommendations of foods that you should buy organic and those you can skip.

More to come soon.

Stonyfield launches YoBaby

I was thrilled to attend an event in Boston a few weeks back where Stonyfield launched their new YoBaby 3 in 1 meals. Not only did we get to learn about the meals but yes, we ate them.



The 3in1meals are Organic, 100% natural and they are packed with fruit, veggies and essential nutrients. In fact, there is an ounce of fruit and veggie in each container! They come in three varieties: Pear & Green Bean, Peach & Squash and Apple & Sweet Potato.

In addition to getting to try these meals and spend time with other moms who care about what our children eat, we also got to meet and listen to the CEO Gary Hirshberg. Please listen!

By the way, we were sent home with some meals and take a look at what my 3 & 5 yr olds think. Well yes, they are targeted for the under two crowd but by no means does that mean your youngster can not enjoy them at any age. Think outside the box!

FYI: After I turned off the video, they both devoured the rest. No lie. Cross my heart.

Mini-Quiches & Shrimp Coconut Curry using Carnation Evaporated Milk

There are a few statements I have made a number of times: Keep your pantry stocked and give some variety in the kids' lunch box. Both are important to be able to make good meals quickly and offer kids some variety. One item that I usually have in my pantry is a can of Carnation Evaporated milk (low fat). I have it in my pantry for two reasons: The first being that my mom requests it to make a baked dish when she is visiting and the second is that I use it in a special dish that I make for my hubby, called Shrimp Coconut Curry.

Since I genuinely use the product, I was happy to take part in the campaign from One to One Network and Carnation. They asked if I would make one savory dish from their new holiday cookbook (check it out!) as well as one of my own original dishes that I substitute evaporated milk for regular milk (they also covered the cost of the food). I mean, did you know you could cook with evaporated milk as well as bake? The reason I prefer the evaporated milk in the curry dish below is because the consistency and thickening is a one step process versus the milk and cornstarch process I used to use and it definitely gives the consistency we enjoy. Did you know that you can choose from regular, lowfat or fat-free? My preference is the low fat as I still get the smoothness and thickening power but less fat content.

From their cookbook, I chose to make the mini-quiches as I thought it would be a great item to put in my daughter's lunch box and as a grab on the go in the morning. I was able to use mostly organic ingredients and used a the red pepper from our garden. Since the store only had one can of low fat, I used the regular evaporated milk for this recipe.

My verdict (and both companies even want the truth): We did enjoy it as you can see below. These are quick, fast and convenient. I also tossed some in the freezer! Note from the photos that my picky little eater son was crazy about them. I thought for sure he was going to throw one of his little fits but I guess he figured he loves eggs so much that these would be worth trying with no grievances. I loved pointing out to him that he also ate broccoli and pepper (after item was consumed)

I think these will be great with the low fat version as well. If you also prefer a low fat diet, be sure to use the low fat version and maybe even low fat cheese. I also used organic whole wheat flour since I did not have any all-purpose white and the consistency was great.

Party-Perfect Mini-Quiches from the Carnation Holiday Cookbook

1 can (12 fl. oz.) CARNATION® Evaporated Milk

3 large organic eggs, beaten

2 tablespoons all-purpose whole wheat flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded organic mild cheddar cheese

2 cups chopped, frozen organic broccoli, thawed and drained

1/2 cup chopped red bell pepper from our garden
Now onto one of my husband (and friends) favorite dishes:

Shrimp Coconut Curry

Ingredients:
1 teaspoon canola oil
1-2 red bell peppers, seeded and chopped

3/4 large sweet onion, chopped
1/2-1 jalapeno pepper, seeded and minced. Vary amount depending on heat you enjoy

2 cloves garlic, minced
1 teaspoon ground coriander

5 teaspoons curry powder
3/4 teaspoon ground cumin
1 12-ounce can low-fat evaporated skim milk
1 cup unsweetened light coconut milk
1 pounds (51-60) uncooked large shrimp, peeled and deveined
Fresh cilantro: Trust me, this makes the dish!
Salt & freshly ground pepper

Preparation
1. Heat the oil in a large pan or wok over medium heat. Add the onion and bell pepper and cook, about 5 minutes, stirring occasionally.

2 Add the garlic, jalapeno pepper, coriander, cumin and curry powder and cook, stirring, about 2 minutes.

3. Then reduce the heat to low and add the evaporated low-fat milk and coconut milk. Mix well and bring to a simmer but be sure to continually stir it to prevent scorching. Simmer for a few minutes.

4. Add the shrimp and cook until the shrimp are pink and approximately 10 but be sure not to overcook.

5. Stir in cilantro and season with salt and pepper to taste. I serve this over brown rice.

So, do you think we could convince Carnation to try making an Organic version?

Fast & Frugal Friday & Old Bay Giveaway: Pork Chops with Orange-Garlic Vinaigrette

Update: The winner is PlusSizeMommy. Thank You for participating.

As soon as you hear ‘Old Bay’ what do you think of? For me, it brings back memories. Memories from my mom's and grandma's kitchen. It was a staple in out kitchen when I was young. In fact, I think it was a requirement in 1970’s kitchens.

I am also a huge believer in having herbs, spices and your favorite blends on hand so that you can take a basic meal and add some depth and excitement. So, on the top shelf of my spice drawer is the familiar canister of Old Bay.

Most people seem to relate it to Seafood and yes, it is perfect, however, I use it in a multitude of dishes so when I was offered a 'Basket of the Bay', I jumped and guess what? There is one for you too but I will not share details until I take you through the recipe.



Pork Chops with Garlic-Orange Vinaigrette.
I basically followed Martha Stewart's recipe however:
1. I used 3 thick pork chops instead of tenderloins and seasoned them with Old Bay
2. I did not use honey in the sauce but used a teaspoon or agave nectar
3. I used a mini-chopper in lieu of a blender
4. I did not saute spinach but simply used baby spinach with the vinaigrette on it. Rather quick and easy prep.
5. You may wish to hold off on adding pepper until you taste first.


The “Basket of the Bay” set includes a full sized canister of OLD BAY Seasoning, an OLD BAY Seafood Steamer bag, a key chain, tattoos, a cool logo beach towel all packed into a great bag.

How to enter:
Leave me a comment with your favorite kitchen memory (does not need to include old bay). It may be funny, messy, nostalgic, etc.

For additional entries (and leave a comment for each one)
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Trader Joe's Rice & Bean Chips with Adzuki Beans

Happy Snacker. That was me a few weeks ago. It was a super long day and I found myself dropping in to Trader Joe's to grab some nitrate-free meats for sandwiches and I was hungry. A piece of fruit would not stop this crunch & salt craving. So, I wondered wide-eyed down the chip aisle wondering if I could quell this craving and find something exciting.

The red bag jumped out at me with a photo of spiced tortilla chips and so I grabbed the bag and flipped it over to examine the ingredients list and nutritional information. Here is what it said: Rice flour, corn flour, adzuki and/or black beans, sunflower/safflower oil, rice meal, sugar, rice bran, salt, red chilis, cumin powder and garlic powder. 7 g fat, 2 g protein and 1 g sugar per 20 chips.



What to think? I am happy because there is nothing 'enriched' or 'modified'. Is there a good amount of fat, sure, but I expected that and it did not deter me. Sugar was low and all real ingredients so I went for it. Plus, it is gluten-free.

Conclusion: Sweet and salty. Yes! Nice texture? Yes! Unique? Yes! A bite to them from the chili. cumin and garlic? Yes! Good for entertaining? Yes!