Grapeseed Oil Red Wine Viniagrette

I warned you all a few days ago that I was becoming obsessed with Grapeseed Oil so since I just found myself in need of a dressing, I just whipped one up. I am also going to submit it to Joelen's Tasty Tools Challenge. I love to taste me some vinegar so adjust to your tastes.

Do you like my reference to 'Eating Your Words' challenge?

Ingredients:
3 tablespoon red wine vinegar
1 clove of garlic
1 teaspoon parsley
Pinch red sea salt*
1/4 cup grapeseed oil
Toss the first 4 ingredients into the food processor, start the machine and the begin to drizzle in the oil.
*I will brag about this find next week also. Use whatever salt you have for the recipe.

Are you eating your words yet?

Hello everyone,

We are so excited about the entries we have received! There are so many creative people out there and we wanted to remind you have one more week to enter the 'Eating Your Words' Challenge. While you are at it, please let all your friends now about this--maybe you can all get together this weekend and come up with some great submissions. All foodies and non-foodies

welcome.

Photo coutesy of Tangled Noodle.

Herbed Scallops, Lemon scented Quinoa & Infused Oil

I needed a quick dish for company, and so I raided my freezer for all things frozen yet pre-made and a recipe that I thought would wet your appetites so here it is: Roasted Garlic & Herbed Scallops, lemon scented quinoa and a lemon-garlic infused grapeseed oil. (I am bordering on an obsession with Grapeseed Oil and will post a fabulous Vinaigrette next week). If you think compound butters are an easy way to take your dishes up a notch, try infused oils. Bad for you? Think again with the right oils and a light hand.

Scallops: Ok, feel free to research online for lots of great herbed scallops or simply buy the ones we bought at BJ's. You can either bake or pan-sear them: baking will save you some fat and calories but won't give you the depth of color. I say, if they are for company, sear them, for yourselves, bake.

Lemon scented Quinoa:
I made them per my directions here then after cooking, I added 4 tablespoons fresh lemon juice and lots of fresh rind.

Lemon-Garlic Infused Grapeseed Oil: Drizzled over scallops/quinoa upon serving.
Ingredients:
1/3 cup grapeseed oil
1 clove of garlic, crushed
rind of 1 lemon

1. Place oil into a small saucepan and begin heating over medium heat.
2. Crush one clove of garlic, place into pan. Using zester, remove ring (yellow only) of one lemon. Add both into the oil.
3. Simmer for 10 minutes, strain and allow to cool. Use immediately or refrigerate.
Ideally, you would leave the oil and other ingredients together for a few hours but I did not have that time and I was impressed with the amount of flavor.

Tools for playing with your food

Are your kids, or the child in you, having a hard time about trying new foods or eating their vegetables? Bribe them with these 'tools'.

S & M Orzo

Caught your attention didn't I? This recipe includes Snow peas and Mushrooms and I intended to make it as a side dish but it ended up being the main dish. Well, a side for the kids and the main dish for us since the kids ate all the pizza. Also, I thought I would end up using a bit of butter and salt/pepper but did not need any of them so if you make this, let me know if you added any.

Ingredients:

1 teaspoon olive oil

1 shallot, minced

8 oz. organic baby bella mushrooms, sliced

3 oz fresh snow peas, cut*

1 lb. orzo (use whole wheat if you can)

1. Boil water, add salt and cook orzo per instrucitons on the box.

2. Heat oil in skillet on medium heat. Add shallots and saute 1 minute. Add mushrooms and saute 3 minutes or until brown. Add peas and cook for 1 minute.

3. Drain orzo, and mix in mushroom/pea mixture.

*I simply cut them in half, than once lengthwise

Calling all Top Chef Fans & Foodies!

UPDATE: HOSEA WINS!
Okay fellow foodies, tonight is the night (I doubt I will make it since up since 2:30 am). Who will it be? More importantly, who should it be? Read more at Serious Eats and let me know what you think by leaving a comment. If you do not watch the show, shame on you. I bet Bravo is running a marathon today so go catch up now.

Orange Marmalade Chicken

I usually make a marmalade chicken in a skillet with a bit of oil to cook the chicken and then do a sauce with shallot in the pan. However, since I was going to be baking some sweet potato fries I decided to change things up a bit and make them even 'lighter' by not using any oil at all. I hope you find this to become a staple in your home as it is so quick and easy. By the way, I failed to scoop some of the juice/sauce onto it so believe me when I say it there is plenty in the baking dish for you.

Ingredients:
3 tablespoons cider vinegar

2 tablespoons orange marmalade
1 tablespoon orange juice
1 teaspoon cornstarch
½ teaspoon chopped dried rosemary (I use mortar and pestle to crush as you could put an eye out cutting it)
¼ teaspoon dry mustard

1 pound chicken breasts, butterflied and cut lengthwise

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1. Preheat oven to 400°F. Coat a roasting pan/dish with cooking spray.
2. Whisk the first 6 ingredients in a medium bowl.

3. Butterfly breasts, cut them lengthwise, season chicken on both sides with salt and pepper and place, in the prepared pan. Sprinkle with the rosemary.

4. Bake the chicken for 10 minutes.

5. Turn the chicken pieces over and top with the marmalade mixture and continue baking until the chicken is no longer pink in the center, approx. 10 to 15 minutes more. Serve immediately, spooning the sauce over the chicken.

Tropicana bows to the will of the people

Check this out: Do you recall how I blogged about the generic look of the new Tropicana cartons? Isabel's preschool teacher showed this too me and it looks like many agreed: (I suspect the marketing company has been fired). Take a look here. Just imagine what we could accomplish in this world if we all rose up to injustices as we did over a carton of O.J.

Salmon Cakes & Cauliflower Puree

My friends have been requesting that I get this recipe up here so I am caving to peer pressure. I made these today as a special treat to a friend today. I figured she will be getting lots of chicken and pasta so I would bring a little treat. I hope she and her family love them. Oh, and this is the first time I have ever made cauliflower puree so wish me luck with the little ones at dinner time (they do not eat mashed potatoes so this may be tough).

Salmon Cakes
Ingredients:
1 1/2 pounds fresh salmon fillet
3 cups whole wheat bread crumbs
4 scallions, chopped
2 small ribs celery, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons chives, chopped
3 tablespoons old fashioned oats
2/3 cup light mayonnaise
Salt and black pepper
3 large eggs
3 tablespoons extra-virgin olive oil
Creamy Dill Sauce (recipe follows)

1. Cook salmon at 350 degrees. Check after 40 minutes and continue until done.

2. Meanwhile, toast at least 6-8 pieces of whole-wheat bread, remove crust and allow to cool. Then use a food processor to pulverize. I left mine slightly larger (similar to panko). You can always simply purchase some whole wheat bread crumbs, even whole-wheat panko if you can find it. Make approx. 3 cups.

3. Once cooled, flake the salmon into a large bowl. Using a fork, mix in 1/2 cup bread crumbs, scallions, celery, oats, parsley, chives, mayonnaise, a pinch of salt and black pepper. Refrigerate for a minimum of 30 minutes. You can even make until this point 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. In a bowl, mix the remaining 2 bread crumbs with 1 teaspoon salt. Coat the patties with the bread crumbs, then the eggs, then the panko again.

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

Cauliflower Puree
Ingredients:
1 head of cauliflower, chopped
1.5 cups low sodium vegetable broth
3 tablespoons half-n-half
1 tablespoon hot broth fron cooking
1/2 cup grated Parmesan cheese

1. Bring 1.5 cups of broth and garlic to a boil. Meanwhile, cut off the stems of the cauliflower, break into florets and chop roughly. Add cauliflower to pot, cover and turn down to a simmer for 10 minutes.

2. Remove the cauliflower and toss half of it in a blender along with 1 Tablespoon of the steaming broth and 2 Tablespoons of the half-n-half. Blend, then puree until smooth.

3. Add the parmesan cheese and remaining 1 tablespoon half-n-half and puree until smooth. I did not need to add any salt because of the cheese. If you want a thinner consistency, add another tablespoon of broth or half-n-half.

A sticky pickle

How fantastic are these bandages? I know many of you out there are parents and foodies, so how excited would you be the put one of these on a little boo-boo. Much cuter than Spongebob. Wait, oh, I have a little scrape myself, dare I?

Eating your Words - A Challenge

All you creative people, run to the kitchen and get ready to WOW us. I was so inspired by tangled noodle and the fun that we had 'spelling' with pancake mix that we decided we need to have a world wide challenge. Let's think outside the box, maybe by utilizing an actual fruit, vegetable, noodles, milk, coffee etc. The prize? Admiration from millions, a chance to flaunt your creativity and have many people come look at what else you have to offer. Here are the details:

1. 'Write, spell or draw’ using food or drink and create a blog post about it from now (the date of this post) until the midnight, March 6th. Any previous blog posts you have where you've created a ‘written’ inspired dish/drink are accepted.

2. Blog about your creation, including photos and add a link back to my blog and tangled noodles within your blog post; Savor The Thyme (http://savorthethyme.blogspot.com/) and tangled noodle (http://tanglednoodle.blogspot.com/)

3. Send an email titled 'Eating your words' with the following information to eatingyourwords09@cox.net:
o Your name
o The name of your blog
o The name of dish/drink
o Your food blog name & link to your event entry that includes pictures by midnight March 6th, 2009.
o You can participate even if you don't have a food blog or any blog at all. Non-bloggers can email the above information (sans blog details) and we'll include it in the round up.

4. Please keep it clean! Appropriate humor is always welcome.

5. All entries will all be posted on Monday, March 9th on both blogs.

Frugal Friday: Mango-Tomato Chicken with Quinoa

This past Tuesday, my daughter asked 'Mom, have I tried mango?'. I told her she had but I would make her something with mango on Thursday, so here it is: your dinner for tomorrow. Light, tangy and to me, a taste of spring.

Ingredients:
1 lb. chicken breast (cut in half lengthwise so you have 4 cutlets and faster cooking)
1.5 tablespoons olive oil
1 medium vine-riped tomato, chopped
1/2 mango (eat the rest while preparing the meal-yum), diced
1 clove garlic, chopped
2 tablespoons lime juice
2 tablespoons cilantro, minced
2 tablespoons toasted sesame seeds (no time to toast-use untoasted)
salt & pepper

Directions:
1. Prepare quinoa as directed here or make it the night before.
2. Heat oil over medium/medium high heat. Sprinkle each breast with a salt and pepper on both sides and add to pan.
3. Saute each side 3-4 minutes. Remove from pan.
4. Turn pan to low and allow to cool slightly. Add mango, tomatoes, and lime juice and saute 2 minutes.
5. Add garlic, cilantro and sesame seeds. Saute another 4 minutes.
6. Plate quinoa, chicken and top with mango-tomato chutney.

Ice Cream Cupcakes for Ben

I know, I already blogged about the cake that I made for Ben's bday but he had a laid-back family party on Sunday and I took the easy way out and bought these cute little ice cream cupcakes. I found them at BJ's and wanted to let you know about them. Kids get super exicted because they are both ice cream and cupcake. There is a little (not as big as they show on the box) layer of dry cake on the bottom but plently of cream and ice cream layer to moisten it overall. Great for last minute needs and something a little different.

'Cleaned up' Sweet Potato & Zucchini Muffins

I have made a sweet potato/zucchini bread now for about 2 years but decided it was time to 'clean it up'. Use less oil, cut down on the white flour, no white sugar and add some more nutrients. So, applesauce, flax, and agave are utilized as well as whole wheat flour.

Ingredients:

1 cup whole wheat flour

1 cup unbleached all purpose flour

1.5 tablespoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 salt

2/3 cup agave nectar, light

3/4 cup brown sugar

1/4 cup canola oil

1/2 cup applesauce, no sugar added

3 eggs

3/4 teaspoon pure vanilla extract

1 1/4 cup grated zucchini

1 1/4 cup peeled and grated sweet potato

2 tablespoon ground flax seed

Directions:

1. Preheat oven to 375 degrees.

2. Spray muffin tin with baking spray.

3. Sift first six ingredients together in large bowl.

4. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

5. Mix grated potato and zucchini into wet ingredients (after grating, cut strips for shorter pieces)

6. Add dry ingredients to wet and fold to combine.

7. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12.

Eat your words!

I was strolling through the blogosphere when I decided to peek at fellow foodie's blog 'Tangle Noodle' and was inspired by the creativity. I decided to play with my breakfast today and surprise my children. I spelt their names in pancake and then some other humorous statements that my husband enjoyed.

By the way, I used Trader Joe's Multigrain Baking Mix. I followed their directions for pancakes however, I enhanced it by adding 1/4 teaspoon salt, 2 tablespoons agave nectar and 1 tablespoon ground flax seeds.

Earthy Mushroom Soup

My daughter discovered her love of mushroom soup at Preschool and we now have our own version. We leave it chunky yet thin.

Ingredients:
2 cups cooked brown rice
1.5 tablespoon unsalted butter
1/2 shallot, minced
1.2 sweet onion, chopped
8 oz. white or baby bella mushrooms, chopped
4 cups low-sodium vegetable broth (use stock if you have it)
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1/8 teaspoon paprika
1 cup 1% milk

Directions:
1. Cook rice per instructions on bag/box. Meanwhile, melt butter over medium-high heat.
2. Add shallot and onion and saute for 2 minutes.
3. Add mushrooms, reduce heat to medium and cook about 3-4 minutes.
4. Add broth, parsley, thyme, and paprika, cover and simmer for 20 minutes.
5. Add milk and rice, heat thoroughly and serve.

New Product Alert: True North Almond Crisps

I truly enjoy snacking and have become quite adept at the activity thanks to my children so I am always on the look out for new and healthier snacks. Here is a new discovery that I would like to share with you. They are 'Almond Crisps' by True North. I can say that this is a crisp that is honestly one you can eat, 15 to a serving!, and you will feel like you gave into your chip craving but were rewarded, but with 5 grams of protein. I can smell and taste honest to goodness almonds. Their product description is below. Go get some now and let me know if you try their 'Pistachio Crisps'.

These light-tasting nut crisps are baked to an airy perfection, with almonds you can see, taste and crunch.
Product Truths
100% natural
No preservatives
No artificial flavors
No added colors
Good source of protein
Ingredients
Almonds, Wheat Flour, Corn Starch, Wheat Gluten, Brown Sugar, Expeller Pressed Sunflower Oil, Tapioca Starch, Whey Protein Isolate, Sea Salt, Monocalcium Phosphate, Sodium Bicarbonate, and Soy Lecithin.

White Chocolate Mousse Mini Pastry-For Lover's Only

Tomorrow is Valentine's Day and I had to come up with something to share with hubby and the kids so, this is a super shortcut dessert but still lovely and heck, they are so small that you can easily justify eating two, um, or shhhh, three.

Ingredients:

Pepperidge farm frozen puff pastry mini shells

1 cup white chocolate chips

2 cups light cool whip (you could go all out and whip up some heavy cream)

1 tablespon grated semi-sweet chocolate (did with knife and block of chocolate)

24 fresh raspberries (ok, I did not have any so I thawed some frozen whole berries)

Directions:

1. Bake pastry shells according to package

2. Meanwhile, melt chips 1 minute 70% power in microwave, stir, then 20 more seconds at 70% power.

3. Take a tablespoon of melted chips and fold into cool whip to temper. Fold in the rest of the chocolate a tablespoon at a time.

4. Hollow out pastry shells, fill with mousse, top each with some grated chocolate/shavings and a raspberry.

This would be lovely over a glass of champagne. Kiss Kiss!

Miso Salmon & Green Beans with Lemon-Parsley Butter

So the grandparents have arrived to pick up the kids and now you the the your 'significant other' are super hungry and it is Valentine's day. Check out the super fast option below:

Miso Salmon Ingredients:
1/2 teaspoon low-sodium soy sauce
1.5 tablespoon orange juice
1 tablespoon miso
1/8 teaspoon ground ginger
1 lb. salmon fillet
Cooking spray
1 tablespoon fresh chives

Directions:
1. Preheat broiler. Whisk first 4 ingredients together in a small bowl.
2. Place fish in baking dish coated with cooking spray or place on foil.
3. Spread miso mixture all over top and sides of fish.
4. Broil for approx. 10 minutes, watching carefully. Remove from oven and remove skin if necessary. Sprinkle with chives and enjoy.

Lemon-Parsley Green Beans: Ingredients
8 oz. frozen whole green beans
2 teaspoons lemon-parsley butter

Directions:
1. Place green beans and 1/2 teaspoon water in a microwave safe bowl. Cover with plastic wrap and cook on high setting for 2 to 3 minutes. Stir and check for doneness (thoroughly heated and crisp-tender). If necessary, recover and cook an additional 1 to 2 minutes.
2. Place butter on top, mix and eat.

What in the world is Compound Butter?

Compound butter is butter that has a flavor, or additional ingredients added to it. They are very easy to make and can have any number of flavors blended into them. The first step is to soften the butter to room temperature. Once it is soft, the desired ingredients can be added. I mean, how easy is that, toss the butter on the counter, come back a few hours later, toss some herbs or spices in, mix, done. What a way to make a flavorful dish! I swear by them and some friends even ask me to make some as Christmas gifts. Lemon-parsley butter is a version I am presenting to you today (and used in a reicpe tomorrow). You can make it up last minute but the flavors are really enhanced with a few hours of sitting in the fridge.

Ingredients:

1/2 stick unsalted butter, room temperature

1/4 cup flat leaf parsley, chopped

Juice and zest of half a lemon

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Mix all the ingredients until well combined, then wrap the mixture in wax paper, forming a log.

Buttermillk Mashed Potatoes

Let's be honest folks, we all love the super creamy, full of butter and cream potatoes but they do not love us back in the long run so give this a try and save the other version for Thanksgiving. Now, stop whining. Okay, let's compromise, if you need to, add a bit more buttermilk or butter.
Does anyone know why my photo loads sideways? I have shrunk it really small and it still does this? I can not figure it out.

Ingredients:

2 large russet potatoes, peeled and cut into chunks

1 teaspoon butter

4 tablespoons low fat buttermilk

1 teaspoon fresh parsley, minced

1 teaspoon fresh chives, minced

salt and pepper

Directions:

Place potato in a small saucepan and cover with water. Bring to a boil and cook until the potato is tender, about 5 minutes, depending on size of chunks. Drain; add butter and buttermilk, and mash with a potato masher until smooth. Stir in the chives and parsley. Season with salt and freshly ground pepper.

Breakfast Crown Scramble

After seeing this post by 5-star foodie, I was reminded of a similar item that I used to make frequently but had forgotten about. I think this would be a wonderful Valentine's item served with a mimosa, fresh fruit and a flower on the side. I tried to lighten it up a bit, but heck, you can go for an old fashioned cheese sauce if you wish. Please note that I modified the recipes from food network and then lightened up the sauce by varying a recipe from eating well.

Ingredients:
Puff Pastry Crown:
12 frozen puff pastry shells (recommended: Pepperidge Farm) *
6 eggs
1 tablespoon 1% milk
Vegetable Oil Spray
Salt and pepper
2 tablespoons fresh dill, chopped

Mornay Sauce:
1 1/4 cups nonfat milk, divided
3 tablespoons all-purpose flour
1/2 cup low-fat cottage cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black or white pepper
1 tablespoons freshly grated Parmesan cheese

Directions:
1. Preheat the oven to 400 degrees. Arrange the puff pastry shells on a baking rack and bake for 20-25 minutes or until golden brown.

2. Meanwhile, whisk eggs and milk in a large bowl to blend. Spray a large nonstick skillet with oil spray and heat over medium heat. Add eggs and stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper, place aside on plate, and cover to keep warm.

3. Bring 1 cup milk in a medium heavy saucepan almost to a boil over medium heat. While the milk is warming, stir together flour and the remaining 1/4 cup cold milk in a small bowl to make a smooth paste. Stir the paste into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, swiss cheese, salt and pepper. Transfer sauce to a food processor or blender and puree until smooth (remember this is hot so vent properly).

4. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of mornay Sauce. Sprinkle with dill and serve.
*Yes, since there are probably not 12 of you around on V-day, scale this back.

Orla Kiely at Target

Have you gotten your Orla yet? I am spying these tumbliers for a fresh spring picnic.

Broccoli with garlic & red pepper

A classic side with some heat. Depending on how heavy you go on the garlic and red pepper, this dish that may scare away the vampires. Maybe not the best dish for V-day but a great one any other time.


Ingredients:
8 oz. broccoli
1/3 cup water
1.5 teaspoons extra-virgin olive oil
1 small clove garlic, minced
1/8 teaspoon red pepper flakes
salt

1. Bring all the ingredients to a boil in a deep skillet. Cover and steam over medium-high for 5 minutes, checking every minute to make sure the water is not all gone as you do not want to burn the garlic.
2. Remove lid, season with salt and enjoy. If the broccoli is not tender, add a touch more water and saute another minute.

Cake for my Monkey

My boy is 3 today!

Tasty for Valentine's Day

UPDATE: Youngest sick, I am exhausted. Will do extra posts tomorrow.

I will be featuring some some tasty ideas this week that will stir up your romantic side and get you ready to celebrate Valentine's Day. Keep checking in.

Vitatops: An Important News Update

Kid approved-phew

Anthropologie Latte Bowls - White and ?

I can really justify purchasing many of these bowls now-I mean, photographing food requires equipment right? pretty, creamy, yummy ceramic equipment that is. I have wanted to stock up on these for a while. I will grab some in white naturally, but what other colors? What are your favs.?

Fast & Frugal Friday: Turkey & Zucchini with infused Olive Oil

Yes, I know it is Thursday. I am giving you a heads up so you can make the oil tonight so that the garlic and thyme can really infuse the oil.

Ingredients:
4 boneless, skinless turkey cutlets
1 zucchini
3 tablespoons extra virgin olive oil
1 large clove garlic, chopped
4 springs fresh thyme, leaves removed or 1.4 teaspoon ground thyme
salt & pepper

1. Preheat oven to 350 degrees
2. Place olive oil, garlic and thyme into a bowl-mix well and set aside.
3. Cut zucchini on half lengthwise and then chop at an angle into 1/2 inch by 1/2 pieces and place into a separate bowl.
4. Place turkey breasts side by side in a baking dish
5. Toss zucchini with 1.5-2 tablespoons olive oil mixture and season with salt and pepper.
6. Season turkey breast, brush olive oil mixture on, flip over and repeat.
7. Bake both 25 minutes. Once you place into the oven, start making some brown rice. Dinner ready!

Almond, Flax & White Chocolate Nutella Dessert Pizza

My house contains two children under 5 with fevers, hacking coughs and no appetite so what is a mom to do? Make a creation that they will eat and will contribute to World Nutella Day! Thank you to Ms. Adventures in Italy and Bleeding Espresso for inventing this day.

1 whole wheat pizza shell
5 tablespoons Nutella spread

1 tablespoon ground flax seed

1/4 cup toasted sliced almonds, gently crushed

1/3 cup organic white chocolate morsels

1. Preheat oven to 400 degrees

2. Spread Nutella, then flax seeds, almonds, and white chocolate

3. Bake for 8 minutes

Cut and watch out, people will knock you over to take a slice.

World Nutella Day TOMORROW- Come see what I will bring

Alphabet Flax Seed Chicken Soup

I know I have already posted about a chicken soup but this is worth sharing for a few reasons: I utilized leftovers from a rotisseries chicken (yes, the same one I used in my pepitas salad), I added ground flax seed (ah-ha children) and I was thrilled to use the Nature's Promise Vegetable Stock that Stop & Shop now carries. Oh, and the kids loved this much more than that
well known kids canned soup-yuk. Go Mommy!

Ingredients:

1 tablespoon extra-virgin olive oil

1 carrot, diced

1 celery, diced

1/8 teaspoon each salt & pepper

1 large cloves garlic (note: go 2 next time)

1/2 sweet onion

3 tablespoon baby spinach, finely chopped

2 cups Organic vegetable stock

4 cups water

1 cup alphabet pasta

2 teaspoons ground organic flax seeds

1.5 cups chopped cooked chicken

1. Heat oil over medium-high heat and add carrots and celery, add salt and pepper and saute for 2 minutes.

2. Add garlic and onions saute 4-5 minutes, stirring frequently

3. Add baby spinach and stir about 30 seconds

4. Turn heat to high and add stock, water, and pasta and boil or 9 minutes.

5. Add flax seed and chicken, cook 1 minute. Season to your liking with salt & pepper

6. Serve

Pepita & Cranberry Salad

UPDATE: I am submitting this for No Croutons Required at Lisa's Kitchen.
Dilemma: Shall I call this '3 Seed Salad' or 'Pepitas & Cranberry'? Well, let's go with the latter for now. I love toasted nuts and when I spotted my lonely container of pepitas (pumpkins seeds) in my pantry, I decided that I should set them up for a playdate with my sunflower seeds and then decided to toss some flax seeds on for fun. I may regret the flax seed later when I am trying to get them out of my teeth. By the way, we ate this the other night with some leftover rotisserie chicken tossed on top!


Ingredients:
1 head organic romaine lettuce, roughly chopped
2 cups organic baby spinach
1 vine ripe tomato, sectioned
1/2 cup dried cranberries
2 oz. reduced fat feta
1/4 cup salted sunflower seeds
1/4-1/3 cup pepitas, toasted*
2 tablespoons flax seed

*lightly spritz non-stick pan with olive oil spray, and toss seeds around on medium heat until toasted/light brown. Istarted with 1/4 cup but once the cooled, I tossed a bunch into my mouth so I am guessing I used 1/4 cup in the salad. Could not help myself.

Cheesecupid.com: Cheese-Wine pairings for Dummies

Want to look super smart and educated in front of your friends? Simply want to know the best cheese-wine pairings? Well, then, here is a resource to bookmark.

Vegetable & Flax Seed Marinara Sauce

I am always trying to find ways to add some extra nutrition into our and our children's bodies and this marinara sauce is a perfect example. I make up a batch or two at a time, sometimes toss a few new ingredients in or skip one if I did a bad job following my grocery list. Once you make this sauce, you can freeze it up to 6 months. A great sauce to use on pizzas, pasta, anything really. This time, I added some flax which has a whole host of benefits. As always, try to use organic products.

Ingredients:
1/2 tablespoon extra virgin olive oil

3/4 sweet onion, chopped
3 garlic cloves, chopped
1 stalk celery, chopped

1 carrot, chopped
1/4 teaspoon each course salt & black pepper

2 (32 ounce) cans crushed tomatoes

1/2 cup water

1 cup baby spinach leaves, roughly chopped
2 tablespoons fresh cilantro

2 fresh basil leaves, chopped

2 dried bay leaves
1 tablespoon ground flax seed*

1. In a large pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.

2. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
3. Add tomatoes, water, cilantro, parsley, baby spinach, and bay leaves and simmer covered on low heat for 1 hour.

4. Remove bay leaves, stir in flax seed, simmer for 5 minutes and check for seasoning.

5. Once cooled down, puree with immersion blender or place half the mixture at a time into a blender, processing until smooth. You can always simply leave it nice and chunky. I like t puree as then the kiddos do not see larger green pieces and it makes it a bit more flexible with many dishes.

* I only used 1 tablespoon as that was all I had but I am sure you could easily add more and not even taste it.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags or containers. Also, this sauce is sweet so use yellow onion and cut down on cilantro if you wish to make the taste less sweet.

Yields about 6 cups; more depending on whether you add water.

FlaxPlus Pumpkin Organic Granola Bars

My favorite cereal by Nature's Path is now in bar form! I was so excited to find these during my dreaded trip to Walmart. I ripped right into one and am quite pleased. As with most bars, they could stand to lose a little sweetness.

This one has 11g of sugars (invert cane syrup) but could easily drop 2g off and still be super tasty. Otherwise, this is a perfect snack to keep in your bag and full of yummies like oats, rice flour, pumpkin and flax seeds and a much better alternative to some of the junk that is out there.