Ultimate Potato Bar: An Entertaining Option

The final Tastemaker 2k10 challenge is 'Nutrition in a Time Crunch' and I knew immediately that I was going to do a potato bar. I know, you are thinking that Baked Potatoes take a long time in the oven, and that is true, but they only take 8-10 minutes in the microwave oven. You can either use the steaming bags on the market or place a few in a large bowl and cover it with plastic wrap. And do not poke the potatoes first as you are releasing the steam out of the potato.

While the potatoes are cooking, you can toss the toppings on the counter and be done in a few minutes. You can go super quick and simple or put a bit more time into it. Here are some suggestions. Oh, and PLEASE watch the video and RATE IT.

How to rate the video?
1. Log into YouTube (easy to create an account and you do not get any spam from them)
2. Click on the stars (1-5 rating) under the video
3. Enjoy my gratitude

Why Rate the Video?
I am a part of the Tastemaker challenge and in order to win 'Fan Favorite', you need to rate with stars. Simply watching it does not count.



Potato Bar Ideas:
Salsa
Tomatoes (diced from a can)
Light Sour Cream or Low-Fat Regular or Greek Yogurt
Olives
Cottage Cheese
Shredded Cheddar/Monterey
Gravy (sparingly)
Butter (sparingly)
Broccoli
Chopped Red/Green Peppers
Scallions
Bacon (sparingly)
Herbs
Jalapenos/Chili's/Chipotle Peppers
Feta/Gouda/Gorgonzola Cheese
Shrimp
Ham Steak
Sauteed Mushrooms
Alfredo Sauce (light or use sparingly
Roasted Red Peppers
Roast Chicken/Poultry Leftovers
Caramelized Onions

One Advertisement that Made Us Think #best09.

The scenario: Sitting at the dinner table and listening to the kids whine and complain. The lecture began 'We are fortunate', 'There are others who do not have this food/house/toys.....'. We decided to go online and look for videos to show an example of Poverty. My husband typed 'Save the Children' and this video came up and struck a cord (the Christmas music also drew us in).


This post was written as a part of 'The best of 09 Challenge'

One Year Blogiversary with Steaz Teaz!

Savor the Thyme began 1 year ago and we are celebrating with Steaz Teaz. Please watch the video and learn how to enter to win some Steaz Teaz and a $10 Target Gift Card.



Entry Requirement: A comment at this Whrrl story (Whrrl account required). Open to residents of USA only

Additional Entries (Null if no Whrrl entry): These five are optional however, you MUST leave a comment for each one separately.

1. Join the Savor the Thyme Facebook Fan Page
2. Follow @savorthethyme on Twitter.
3. Post this on Twitter "Win @Steaz Teaz AND a $10 Target Gift Card @savorthethyme. http://bit.ly/5YBg9O " Plz RT
3. Subscribe to the Savor the Thyme RSS feed (on the right sidebar).
4. Vote for this video by Clicking on the STARS

Super Thyme Savor - Sweet Potato Chips with Corn & Black Bean Salsa

During the Christmas/Holiday Season, we need some quick appetizers for when company pops by to visit. I had grabbed some sweet potato chips from Food Should Taste Good and had them sitting in the pantry.

When the doorbell rang and friends arrived, I topped the chips with some corn & black bean salsa, a piece of cilantro and had a snack down with company.

Chicken Pot Pie under $5

A classic. An American Staple. A Guaranteed Winner. I created a fabulous pot pie (along with my hubby) super cheap and super yummy as a guest post over at $5 dollar dinners. Enjoy!

Quinoa Salad with Cranberries, Scallions & Orange Rind

Craving something sweet and good for you? This quinoa salad is the answer. I also made this in a pinch with some quinoa I had made the night before so the quantities are rough.

1/2 cup cooked quinoa

Handful of sweetened dried cranberries

1 scallion, chopped

1 tablespoon orange rind

1 tablespoon red wine vinegar

1teaspoon extra virgin olive oil

Directions:

1. Cook quinoa

2. Place 1/2 cup into a bowl
3. Add remaining ingredients and mix

Super Thyme Savor - Sirloin Steak with Port Horseradish Sauce

My husband's preference for a sauce with steak is rich and hearty. And since I injured y hip flexor, I need to rest as much as I can so I needed to come up with a quick sauce with the contents of the fridge.

I opted for the port wine, half a shallot, some chicken stock a friend just brought by on Tuesday (she is going away) and some horseradish sauce. If you do not want a sauce this rich, simply deglaze the pan with beef broth.

Ingredients:
1-1.5 lbs Petite Sirloin Steaks
1/2 cup port wine
1/2 shallot, chopped
1/2 cup chicken stock (or broth)
2 tablespoon horseradish sauce

Directions:
1. Heat a non-stick skillet over medium high heat. Prepare steaks by spraying one side with olive oil cooking spray and placing in the pan.

2. Cook 3-5 minutes depending on thickness and desired temperature of the steak. Flip the steak over, spray that side an cook for 3-5 minutes.

3. Remove steaks, turn heat to medium and pour port into the pan. Using a wooden spoon, scrap the pan and a few seconds and then add shallots. Cook and stir for about 30 seconds and add the stock/broth and bring to a boil.

4. Cook for about 30 seconds, turn the heat off an stir in the horseradish sauce. Serve.

The Whrrl story showing the contents can be found here as a part of my 'Year of Whrrl'

Bringing Joy with Singing and Cookies

I have had the joy of spending time getting to know Lydia of The Perfect Pantry who is also the founder of Drop In & Decorate. I told her that the local Moms Club wanted to host an event and choose the local Senior Center.

Each of my guests baked 1-2 dozens cookies and came to my house to decorate them. The following day we took the cookies and our kids to sing to the Seniors while they enjoyed the cookies.

This event was also sweet because it was a reminder to enjoy the simple things in life and we could see how much this meant to the elders of our community.

Eating Well Wednesday - Pork Chops with Apples & Thyme

The sale on a big pack of Pork Chops was perfectly timed as we were having friends over last night. I decided I have not featured a recipe from EatingWell in a while so I searched for Pork Chops and was excited to try this one.

I had thick chops so I had to give mine a 2 minute zap in the microwave while I was cooking the onions and apples. Additionally, I topped the chops with dried cranberries for a boost of color and nice texture.

12 Days of Sharing Virtual Cookie Swap - Sweet Potato Oatmeal Cookies with Orange Icing

For many years now, a close friend and I have shared the tradition of giving for Christmas. We usually donate to a non-profit that helps to feed children and families that are in need of food. We then share the information about that agency in our Christmas cards to each other.

Doesn't it feel great to give and share, especially this time of year? Doesn't it also feel great when you show and share love via food? Well, you can do both in the Share Our Strength 12 Days of Sharing fundraising campaign and virtual cookie swap hosted by In Jennie’s Kitchen.

Here's how you can help:
1. Donate any amount (really anything) and/or
2. Submit an entry to the virtual cookie jar and post about this campaign.

Another unique feature to this campaign is that other bloggers serve as co-hosts (today I am co-hosting) to help spread the awareness to all of our readers. And if simply giving by posting or by donating isn't enough, there are great prizes!




My cookie recipe came about back in October when I could not find a can of Pumpkin Puree anywhere so I decided to make some sweet potato puree and utilize it to make cookies. These really are more of a moist cake type cookie and are not really sweet enough for my family until I add the glaze.

Sweet Potato Oatmeal Cookies

Ingredients: 18 cookies
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.5 teaspoons cinnamon
¼ teaspoon salt
1/3 cup old fashioned oats

1 cup 1% milk
1 whole egg
6 oz cup non-fat plain yogurt

3/4 cup brown sugar
1 sweet potato puree, cooked until tender, peeled and pureed (1 lg. sweet potato)
optional: 1 tablespoon ground flax seeds

Directions:

1. Preheat the oven to 375 degrees.

2. Peel the sweet potato and chop into small chunks. Place into a large bowl, cover with plastic wrap and microwave for 6-8 minutes (until you can easily pierce with fork). Set aside to cool slightly.

3. Meanwhile, combine the following into a bowl: flours, baking powder, baking soda, cinnamon, salt, oats and the (optional) flax seeds.

4. In a separate bowl, whisk together the egg, yogurt and sugar.

5. Place the sweet potato into a food processor with 1/3 cup of milk and puree. Add the remaining milk as needed while pureeing . Fold 1 cup of the puree into the 'wet' mixture.

6. Add the dry mixture into the wet mixture and combine well.

7. Place tablespoons of the mixture about 2 inches apart and bake for approximately 8-9 minutes.

Icing: (a rough recipe as I did not write it down)

1-2 cups confectioner's sugar

Orange Juice

Water

Place sugar into a bowl; add 1 tablespoons of orange juice and mix. For more moisture, add water, a teaspoon at a time and mix well. Drizzle over cookies and allow to set. Consume and smile.

Please vote for my 'Dancing Frittata' video by rating with STARS. The dancing starts about minute 2:20.

Old Fashioned Cooties

A number of weeks ago, I injured my left hip flexor. I wish I had some super cool story like, I was doing a triple flip down a snowy mountain or a stunt with Brat Pitt went awry, but hope, no idea what I did. However, I have been told to rest as much as possible so I took to bed this afternoon with some games and my daughter.

I introduced her to 'Cootie' yesterday and we have had a blast seeing how 'crazy' we can be with our designs. For some reason, I seem to recall this game being called 'Cooties' not 'Cootie' but maybe that is how I pronounced it as a youngster.

For more photos, see my Whrrl story as part of my Year of Whrrl.

What is one of your favorite childhood games?

Baked Fish Sticks - Frugal & A Favorite

Everyone loves fish sticks but the offerings in the frozen food section contain more thick 'batter' than fish so I decided to use real foods and make a baked version that will be demanded in your house. Buy the white fish on sale and make this very economical.




Ingredients
Canola oil cooking spray
¾ cup whole-wheat Panko breadcrumbs
1/2 teaspoon garlic powder
1/3 teaspoon Szechuan Style pepper blend
½ tsp dried dill
1.5 Teaspoon Asiago or Parmesan cheese--grated
1/4 teaspoon salt
1/2 cup whole wheat flour
1 large egg, beaten
1 pound Tilapia fillets, cut into 1/2-by-3-inch strips (or cod if on sale-but thicker pieces)

Directions:

1. Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with the cooking spray.

2. Prepare three bowls:
In one; mix the breadcrumbs, garlic powder, pepper blend, dill, cheese and salt together.
In the second: the flour and dash of salt.
In the third: The egg, well beaten

3. Dredge each strip of fish in the flour (shake off excess), dip it in the egg and then coat all sides with the breadcrumb mixture and place on the prepared rack.

4. Lightly spray the fish sticks with the cooking spray.

5. Bake for approximately 10-12 minutes, until the fish is cooked and the breading is golden brown.

6. Dip in tartar sauce (to be posted later)

Foodtopian Society & A Giveaway

Prior to attending the TypeAMom Conference in Asheville, N.C., I had been following tweets from the Foodtopian Society and followed a link to their main page. I was instantly smitten. Here is what grabbed me: "We believe food can be naturally grown, artfully produced and lovingly prepared, all within one vibrant community. We believe that good food is sustainable food, with farm-to-table meals that feature seasonal ingredients from local fields."

I was fortunate to meet a representative from the society at the conference and had a lovely talk. I asked her to send me information on any events they have coming up and she asked me to share this with you: Currently, they are celebrating their three-week celebration Seasonal Sizzle through December 19th.

By the way, some of the chefs at independent restaurants created special holiday recipes that were specifically designed to be festive, easy-to-prepare AND affordable. Also, if you have not ever visited Ashevile, consider going. I really is a lovely and thriving town and I must say, the food scene is fantastic.

To excite you even further, the Foodtopian society is giving away a handmade bundt cake pan from the New Morning Gallery and a recipe book from the Folk Art Center. Who in their right mind would not want a bundt pan and a cookbook?

Entry Requirements
Please do the following two things to enter for a chance to win this giveaway:
1. Become a fan of Savor the Thyme Fan Page and leave a comment on Facebook that you have joined.

2. Tweet the following and leave a comment here with the tweet " Seasonal Sizzle underway in Asheville! http://alturl.com/gynh #avlsizzle "

Extra Entry Requirements
The following three entries are optional and will earn you two extra entries.

*Rate this video WITH 5 StARS and leave comment here that you did so.

*Follow me @savorthethyme and leave a comment HERE with your twitter handle stating you are now following.

* Sign up for our Foodtopian Society e-mail newsletter and leave a comment HERE

Super Thyme Savor - The Greek Salad Plus

You can not avoid it: The days when no matter what you do, you have no time or energy to cook anything. You open the fridge and pantry but nothing comes at you that requires under 5 minutes or dirtying pots & pans.

I have a solution: The Greek Salad Plus. What is the plus? Whatever vegetables you have left that you can toss on. It helps to utilize the vegetables in the fridge and gives you more nutrients. Here is what I did on Sunday night after arriving home from celebrating my Birthday (let's say 30th) in NYC.



Baby Romaine Salad Mix
Baby Spinach
Reduced fat Feta, chunked
Roasted red peppers, from a jar
Carrots, used to peeler to make strips
Red Onion, sliced
Radishes, sliced
Cucumber, diced
Tomatoes, chunked
Pepperoncini, from the jar
Light Balsamic Vinaigrette

Mix and enjoy

SHAMELESS PLUG: Please watch my Tastemaker Video and click the STARS underneath

Anthropologie in my Kitchen

I. Love. Anthropologie. I have been doing my best to resist them for a long time but staring at their amazing window displays in NYC this weekend make me squeal out loud. This kitchen inspired photo made me spend some time on that section of their site so I am going to share some items I have craving.

The Apron. I need to be wearing this while little hands are covered in flour.

I received this mug as a hostess gift last year and I use it everyday.

I have such a hard time choosing between the colors of the Latte Bowls that I have not purchased yet. I think I need to start with some white.

A lovely way to open your bottles of wine

For recording recipes the old fashioned way.

These little bird shakers remind me of the ones my Grandma used every day.

I love every single dishtowel being offered right now, especially of the ones with birds and nature but I thought this is a great one to bring out each December.

The Holiday Pak - Great Gifts & Products

Products Featured: Build-a-Bear Workshop, BOZ, Temple Touch Thermometer, California Olive Ranch Oil, and PlayMobil. Courtesy of MomSelect.

Crock Pot Rump Roast

I have a joint injury and that has made me think a bit more about meals that require little effort or standing. What does that mean? Time to get the crock pot on the counter and put it to work.

There will be another recipe from this one roast next week

Ingredients:
2/3 cup low sodium chicken broth
3.5 lb Bottom Round Rump Roast
4 cloves of garlic, sliced in half lengthwise
½ tsp McCormick’s Montreal Steak seasoning
½ tsp McCormick’s Szechuan blend
1/2 tsp paprika



Directions:
1. Set crock pot on low for 6 or 8 hours. Pour chicken broth in the crock pot.

2. Make 8 same slits in the meat in various places and stick a piece of garlic in each.

3. Mix the Steak seasoning, Szechuan blend and paprika together and then spread all over the top and sides of the roast.

4. Slow cook for approx. 5 hours or to the temperature you prefer your meat. I gently basted the meat one or two times during cooking.

How a Dry Well Reminded Me of the Best Part of Thanksgiving

My latest article for the '30 days of Cozi' titled "When Plans go Awry… or How a Dry Well Reminded Me of the Best Part of Thanksgiving" is available for your enjoyment.

I think you will enjoy the story as it involves instant potatoes and boxed stuffing!

Make Daddy Do It - Ham, Lettuce, Red Onion & Pickle Sandwich

Another tip: Have the 'fun' parent do it! Being the chief mess hall officer and cook can set you up for rebellion. Period. I had brought home some oranges and lettuce as requested. Naturally, the youngest had to complain and so daddy innocently walked over with his sandwich and it was in demand.

Therefore, if you want the kiddos (or yourself) to try something, have someone, or the 'coolest' parent make it and place some new items in there. The youngsters usually do not appreciate a raw stronger red onion flavor but maybe it was the salt of the pickles that made this so appealing and tasty. I may utilize spinach next time since they went for this combo.

'Spice Drawer' Roast Chicken

When you have company coming there is nothing as basic and fulfilling as a whole Roast Chicken. I decided to simply open the spice drawer and grab what was appealing.

The kids helped by first mixing all the spices together as a dry mixture and then mixing with the oil. They also enjoyed and giggled while the oil mixture was brushed all over the chicken. They stopped laughing when the smoke alarm went off during the second basting. Good to know we have a sensitive alarm.

Ingredients:

1/2 tsp. rubbed sage

1/2 tsp. dried thyme

1/4 tsp. paprika

1/4 tsp. rosemary leaves, roughly chopped

1/4 tsp. ground coriander Seed

1/2 tsp. Kosher salt

1/8 tsp. ground black pepper

4 cloves of garlic, chopped

6 tablespoons olive oil

4.5 lb. Organic whole chicken

Directions (adapted from Mark Bittman, How to cook Everything, 1998)

1. Preheat oven to 500 degrees

2. Remove giblets, rinse and pat chicken dry. Place the chicken on rack in roasting pan, breast side down and begin roasting.

3. Mix all dry ingredients (first 7) in a bowl. The add garlic and oil and mix again. Rub/Brush the mixture on and place chicken into oven.

4. After 22 minutes, I brushed some of the herb/oil mixture over the chicken and then turned the chicken breast side up. and baste some more.

5. Roast the chicken another 9 minutes, turned the heat down to 325 degrees and basted again.
6. Roast until thermometer says 160-165. Remove and allow to sit at least 5 minutes before cutting.