Tomato Zucchini Salad

I am such a fan of salads that I can keep in my fridge and pull out whenever I have the urge to chow. This one is so so so easy. Paula made it and I tried it. That was two days ago and I have made it twice since then. I loved it that much.

The perfect salad for gardeners...

Tomatoes
Zucchini
Salt and Pepper

Cube the tomatoes and zucchini. Salt and pepper. Toss. Enjoy!

Two of My Favorites from Janine

Tomato-Cucumber Salad

1 seedless cucumber, cliced
1/2 small onion, thingly sliced
2 cups small vine-ripe tomatoes, cut in quarters
Combine above and add:1/4 cupe olive oil & vinegar dressing (homemade or store bought is fine)
1/2 tsp. lemon zest
1 tbsp. lemon juice
salt & pepper to taste

Coconut Rice Pudding

2 14 oz. cans light unsweetened coconut milk
2/3 cup sugar
2/3 cup shredded coconut (unsweetened if you can find it; I've used sweetened before & is fine)
2/3 cup jasmine rice
3/4 tsp salt
1/2 vanilla bean or 2 tsp. vanilla extract

Combine coconut milke, sugar, shredded coconut, rice & salt in heavy saucepan. If using vanilla bean, cut in half lengthwise and scrape seeds from bean; add seeds& beanto saucepan.
Bring misture to a simmer & simmer of medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover and partially cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scarping bottom and sides of pan frequently, about 45 minutes. Remove bean if using, or stir in vanilla extract. Can be made 6 hours ahead, cover and chill if serving later, rewarm in micro until just heat through before serving. Great w/ fruit on top! (We sliced up fresh Mango and it was so so so good).

Pork Tenderloin Surpise Packages

I first had these at a church function and felt so guilty because I was eating them at the end of my cleanse. Hardly any fat or calories for 10 days and then bacon wrapped pork. I later made them for the Fourth of July barbecue. Without all that deprivation 10 days beforehand, they were still delicious.

2 slices of bacon
1 slice of pork tenderloin
1 slice of onion
1 slice of tomato
1 slice of green pepper (I used red)

Cross 2 slices of bacon and place pork tenderloin where bacon crosses. Season with salt and pepper. Place onion on top, then tomato and green pepper. Bring slices up around stack and secure with a toothpick. Place on grill and cook for 45 to 60 minutes. Before serving, place a slice of cheese on top and heat to melt (the lady that made them for us used processed cheese. I didn't used any).

The heat has to be indirect because it cooks for so long so we put them around the edge of the Weber grill. Karl put them on their sides for part of the time. To make super sure that these were cooked thoroughly, I wrapped them in foil and put them back on for an extra 10 minutes.

Chicago Chocolate Cinnamon Cake

Okay, the following three recipes can be found in the Ivory Favorites Cookbook that you can buy from the Make A Wish Foundation. So, if you have the cookbook (because so many Utah cooks do) you have the recipes. I have made them so many times, though, that you might be interested in my notes.

I first had this cake in, you guessed it, Chicago. Grace was in my ward back there but I don't know who she got the recipe from. Jenn, one of my favorite people in the whole world, used to make this cake for me. Now, no one makes it for me (although Karl did make it once) so I have to make it myself and it always brings back great, fun, crazy memories of being with Jenn in Chicago. Those that know Jenn, know what I mean. So, now that I am in Salt Lake, I figure if I get the recipe out there, the chances of someone making it for me are greater.

Chocolate Cinnamon Cake

2 C. flour
2 C. sugar
1 C. butter
¼ C. cocoa
1 C. water
½ C. buttermilk (or Jenn's trick: 1/2 T. vinegar plus 1/2 C. milk or I use powdered buttermilk)
1 t. baking soda
1 t cinnamon
1 t salt
1 t vanilla
2 eggs

Mix all dry ingredients in a bowl. Boil butter cocoa and water. Pour over dry ingredients. Mix in buttermilk. Cool. Add eggs and vanilla. Pour into a greased 9 x 13 or bundt pan. Bake at 350 for 30-35 min.

Frosting

½ cup butter
¼ C Cocoa
6 T. milk
1 t. vanilla
3 ¾ C powdered sugar
Using the same pot you used for the batter (to save labor and for no other reason), boil first three ingredients. Take off heat stir in vanilla & powdered sugar. I dump it all back into my mixer because it is hard to get it smooth otherwise.

Jenn bought me a mini bundt cake pan (see what a great friend she is?) just so I can make this cake for myself. The little cakes turn out so cute and are the perfect size to give away. This cake is so rich it is perfect served with a scoop or two of vanilla ice cream.

Marinated Pork Tenderloin

Marinated Pork Tenderloin

A few years ago my family went camping up in the Uintas. We got up there really late and it took a while to get set up and dinner started. My mom brought up the marinated pork tenderloin. By the time they were cooked we were all starving and they tasted so so so good. So, I wasn't sure if it was hunger that made it so good or if the stuff was really that great. Since then we have had it at several barbecues and even when we are not famished, the stuff still tastes great. This even won us some tickets to the movies (popcorn and drinks included) when we took it to the barbecue contest at Karl's work picnic.

I only make half the marinade and it makes plenty. I put it in Ziploc bag and put the whole thing in a bowl in fridge over night.

2-3 pork tenderloins sliced into 1 inch pieces

Marinade:
1 ½ c vegetable oil
¾ c. soy sauce
¼ Worcestershire sauce
2 T. Dijon mustard (Favorites uses dry)
1 T. pepper
½ c red wine vinegar
1 ½ T. dry parsley
1/3 c. lemon juice
2 cloves garlic, minced

8 oz. sliced fresh mushrooms

Blend the above marinade ingredients in blender. Pour over tenderloins and marinate for 3 to 4 hours. Grill pork on the barbecue at medium heat for about 20 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat. Slice tenderloins and pour marinade over top to serve.

*Note: Like lots of the stuff I make, this one is in the Favorites cookbook but I got the recipe from my mom who got it from someone else, who... well, probably got it from this cookbook.

Mexican Chicken Corn Chowder

When I had Eva we were living in Chicago. Our friends, the Olsen's, brought us this soup after we had her and I have been in love with it ever since. This is a good one for crowds and taking meals to people because it seems to be a pretty tame, universally liked soup. I have tweaked it a little bit from the original recipe so here is my version:

Mexican Chicken Corn Chowder

2-3 chicken breast halves (or use rotiserrie chicken)
½ c. chopped onions
1-2 cloves minced garlic
Chicken boullion (enough cubes or powder for 4 cups liquid)
2 c. hot water
½ to 1 t. ground cumin
2 c. half and half
2 c. shredded sharp cheddar cheese
1 (14 oz) can cream style corn
2 cups frozen corn
1 (4 oz) can diced green chilies, undrained
¼ t. Tabasco sauce
1 med. Tomato, chopped

Cook the chicken your favorite way. Mine is to brown both sides on high and then add about 1/2 c. water, put the lid on, turn the heat to med or med low and then let it cook until the water is gone. Remove from pan and shred.

Add onions and garlic and saute until onions are transluscent. Add shredded chicken, water, bullion, and cumin, stir until dissolved. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, cream-style corn, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato.

Garnish with any of the following: cilantro, fresh lime wedges, olives, salsa, more cheese, and crushed chips.

This recipe is very flexible. I have added chopped carrots and celery to make it more “healthy.” The ingredients don’t have to be exact and it always seems to turn out. I have also cooked the chicken breast in the crock pot and then shredded it ahead of time.

Light Wheat French Bread

I wanted to have French Dip for dinner. Didn't have French Bread. Just got back from the store. I hate it when I do that. My choices? Load the kids up (this alone takes more energy than baking bread), drive to the store, use my gas, and go get some bread or try making some. With the help of my bread maker (I haven't used that thing in at least a year. Another great reason why I don't declutter and get rid of stuff that I haven't used in the last year.) for the mixing and kneading I ended up with some pretty decent bread. Finally, a bread making victory (it has been a while since I have had one)!

Light Wheat French Bread

1/3 c.warm water
3 t. Saf-Instant Yeast
1 t. sugar

I just learned this trick in a cinnamon rolls class last night and am so glad!… mix these together and set aside. This is a safe way to make sure your yeast is alive and kickin’. After a few minutes if it all foamy bubbly then it means it is working. I tried this two different ways and this is the way that worked.

Add these to the bread maker in order:

1 c. warm water
½ T. oil
1 T + 1 t sugar
2 t. salt
2 c. all purpose white flour
2 c. whole wheat flour (I just couldn't resist. And since I am such a nerd and add whole wheat the following two things are necessary…)
1 T. Dough Enhancer
3 T. Vital Wheat Gluten

Then add the bubbly foamy yeast concoction on top.

Set the breadmaker to the “dough” setting. When it is done, pull the dough out. Divide it in two. Place on a lightly floured surface (I used a pastry mat to keep my counters clean… or my dough clean?). Roll into a long oval-with-straight-sides shape about 15 by 8 inches long. Start with the longest side and roll up tightly, pressing the seams to seal and tapering each end.

Place the loaves side by side on a greased baking sheet, cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place (my back porch in July) 1 hour or until double.

Cut several diagonal slashes across the top of the loaf. Bake at 400° for 15-20 min.

Asparagus, Green Bean, and Hearts of Palm Salad Recipe

I ussually have a few restaurant reviews by now but I am doing this stupid stupid stupid 9 day cleanse. I complain the whole time but I love the results so I am doing it for the third time. I had leftover stuff from the first and second times and so once this stuff is gone, so hopefully this is the last. So instead, I am posting a salad that I love that has totally saved me. I get the munchies at night and usually reach from something chocolatey and delicious but tonight I grabbed a bowl of this and don't feel totally deprived.

Paula, my fellow food adventurist, introduced me to this recipe.

The salad is from Martha Stewart so you can just click on the (longest I have ever seen in my life) link:
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=1944b4317ff33110VgnVCM1000003d370a0aRCRD&vgnextchannel=2ac60eb74ce5f010VgnVCM1000003d370a0aRCRD&vgnextfmt=print&rsc=communitytools_tv&lnc=38f9cf380e1dd010VgnVCM

I made it once following the recipe exact. I made it another time substituting a can of artichoke hearts for the hearts of palm and it was good too. For the cleanse I cut the oil in half and used two Stevia packets instead of sugar. Stevia is a natural calorie free sweetener.

Fish Tacos kind of Recipe

I took my car into the Toyota Dealership to get my 45,000 mile check up. They told me it would take 90 minutes. Since my kids were home with Karl, I loaded my bag with 2 books, a magazine, snacks and what not and decided to take advantage of my hour and a half of alone time. Ever since I became a mom, as long as I know my kids are in good hands, things like waiting rooms, dentist visits, grocery store visits, etc. have become mini vacations for me. So, there I was in the waiting room, setting up camp and I notice that the TV is set really loud to cartoons. Out of the 7 people in there, non of them were kids so I mustered up all my courage and asked if anyone minded if I changed the channel. They all seemed relieved for the change. No one would suggest any channels so I went straight to my favorite... Food Network. No shame, I bet those men wish they would have spoken up. They had a free popcorn and hot chocolate (I love free stuff, almost no matter what it is) so I was chowing, reading my cupcake cookbook, and watching Tyler Florence make fish tacos. That is where my dinner was inspired...

Simple (Ghetto Style) Fish Tacos

I say ghetto because instead of frying up beautiful fish like Tyler, I dipped into the Costco Sized bag of fish sticks that my friend dropped off on my door step when she was purging her house of non Weight Watcher friendly foods.

Ingredients:

• Tortillas- corn or flour (I made mine with half whole wheat, the recipe wasn't good enough to share so I will keep working on it and share a good one when I find one. If you have one, please share.)
• Fish sticks
• Shredded cabbage
• Salsa (fresh is best)
• Cilantro
• Sour Cream
• Creamy dressing from Cafe Rio (yes, I went there for lunch, it was a very good day) or something similiar. The cilantro lime dressing is also good on them.

Prepare the fish sticks according to directions. Warm or cook the tortillas. Assemble the tacos with the ingredients that you like.

I served them the Mexican Rice and cucumber slices.

Samuel ate three tacos! He cracked us up. After we finished the meal Karl said, "This marks the first time you have ever made fish sticks." And after how fast and easy that meal was, probably not the last.

Mexican Rice Recipe

When I taught school in Chicago it was in a mostly Mexican community. Karl used to tease me that I would come home with a Mexican accent. Every Friday the faculty would have breakfast and different teachers would sign up to bring a dish. I think that is where I developed my love for authentic Mexican food. Elisa, my mentor teacher, and great friend, taught me how to make a few Mexican dishes. This rice is one of the things she taught me. My recipe has changed over time and I mostly blame it on my bad memory, but I always think of her when I make it.

Mexican Rice

Ingredients:

• 2 cups long grain white rice (I recently used brown. If you do, add more water and more time)
• 2 T. canola oil (or whatever oil your arteries prefer)
• 2 large tomatoes (or three medium, or 4 Roma, or... you get the point)
• Enough chicken bullion powder or cubes to make 4 cups liquid (it depends on what brand you use)
• 2 cloves garlic- crushed (I use the diced stuff in a bottle. I apologize to the garlic purists out there)
• 1 t. Adobo (A seasoning that is in the spice aisle with a yellow label and blue lid, I use it for anything I want to taste Mexican)

Blanch the tomatoes in boiling water for about 3 minutes (I seriously don't know why but I made this step easier by sticking the in my Pyrex measuring cup, adding water up to 4 cups and putting it in the microwave for 3 minutes). Add the tomatoes and the water your boiled them in to a blender or food processor. The total amount should measure 4 cups. Add the bullion, garlic and Adobo. Blend until the tomato is no longer chunky. Follow all the blending hot stuff in a blender precautions please.

Heat the oil in a frying pan that has fitted lid. Heat the rice in the oil on medium high until it starts to brown but not burn. Carefully add the tomato liquid. It may spatter (is that a word?). Bring to boil, stir, cover, and reduce heat to low or medium low. Wait about 10-15 minutes until the liquid is gone. Check. If rice is still hard, pile it into a mountain type shape and cover again. Add more water if necessary.

This makes a lot, so you can freeze it, share it, or just eat it all week like we do. Brown rice works but I didn't like it as much. I just do it so I can feel better about all the other crap I eat.

Fruit snacks made out of ... FRUIT!

Courtney and I have been best friends for a bijillion years. Topics we talk about have evolved from what we are going to wear to prom, to where we are going to live the next year in college, to where in the world we are going to travel the next fall, to where we are going to go on our missions, to where we are going to get married, to where we are going to buy our homes, to how to put our kids to bed, to well, um, dehydrating. I wanted to start dehydrating, researched which brand to buy (the Excalibur got the best reviews), and asked Courtney if she wanted to share. So, even though we live 25 minutes, it has worked out well.
I started out with strawberries and apples. I got the strawberries on mega sale and didn't want to do jam because of all the sugar (never mind that I eat enough sugar in one molten lava chocolate dessert to make an entire jar of jam). Granny smiths are my favorite because of the tang when they are dried.

Wash, dry and slice. I am a kitchen gadget nerd. The little scoopie thing takes the stems and any blemishes out the the strawberries without taking out any of the good stuff. The melon baller works well to takes the seed part out of the apple halves, and like the scoopie thing leaves the good stuff. The knife is a Miracle Blade III, one of my favorite, "as seen on TV" purchases. Jenn, one of my favorite people of all time, told me about this knife. It really works

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Line them up. The kids can help with this.

The kids are "stealing" the fruit. It made me happy to have them so excited about something good for them.

This is what is looks like after several hours in the dehydrator. The instructions say "7 to 12 hours." Not a minute more, not a minute less.

This jars are on the counter and every once in a while the kids will grab some. It also helps for when I want to just eat something and this is ready to grab.

Quinoa Salad

Paula, a super good cook, took this photo the first time I made it

Southwest Quinoa Chopped Salad with Chicken and Creamy Salsa Dressing

Kami is one of my "Settlers" friends. When we can, a group of us play Settler of Catan on Thursday afternoon while our kids play. We laugh at how when we first started Samuel used to sit in his high chair and quietly and happily eat Cheerios. Almost three years later Samuel sure has changed. Kami told me about this great salad that she got at Wildoats. I found their recipe on line. I love to make the whole batch and keep it in the fridge for those times when I am so hungry that I either eat something lame or something delicious and healthy like this. Samuel loves this salad and I love that he loves it because it is all healthy stuff in it. Eva... not so much. Quinoa (pronounced keen-wah) is a seed that you can cook just like you cook rice. You can buy it in a box or in bulk at the health food store.

I made this for Women's Conference and packed a container for all five of us. It was a hit.

Total Time: 25 minutes Serves: 6 (6 REALLY hungry people, it makes a ton)

1 c. organic quinoa

1 tsp. sea salt

1 c. Wild Oats Medium Salsa (I used whatever kind I had)

1/4 c. organic sour cream or plain yogurt (I tried it both ways. There is so much flavor you don't miss the fat when you use yogurt.)

3 Tbsp. chopped cilantro

2 tsp. Wild Oats Extra Virgin Olive Oil

juice and zest of one lime

sea salt to taste

2 c. rotisserie chicken, chopped into bite-sized pieces

1 c. Wild Oats Organic Black Beans, rinsed (I used the whole can of store brand low sodium, what else are you going to do with the 20 beans left over after you measure out 1 cup?)

1/2 organic red or orange bell pepper, diced

2 ears corn or 1 c. Wild Oats Super Sweet Organic Corn, thawed

1 avocado, chopped

1 large, ripe organic tomato, chopped

1 large head organic romaine, chopped

chopped cilantro and lime wedges for garnish

Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool. (I skipped all of this, bought pre-rinsed quinoa and cooked it in the rice cooker exactly like I cook rice).

Place salsa, sour cream, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt. Place in refrigerator to chill.

Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato. Add just enough dressing to coat evenly. Divide romaine on six plates and top with quinoa salad mixture. Garnish with wedges of fresh lime and cilantro.