Life should be entertaining! I love creating, learning and entertaining others. This blog is a combination of the things I am trying and experiencing in my life and the people I am lucky enough to share it all with.
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Saturday, April 20, 2013
Easter Brunch
Every Easter we host a dinner with lamb roast and homemade mint jelly. We didn't want to miss the opportunity to have the family over, but this year we wanted to try something different so we opted for a brunch instead. I made 2 frittatas, a beautiful fruit salad, some virgin mimosas and oven-cooked bacon (because everything is better with bacon).
All of these recipes were easy to put together and perfect for feeding a larger group. We kept it fairly Primal (grain & sugar free), but for those of you still loving your bread, this recipe for Stuffed French Toast would be a great addition as well.
Click below for each of the recipes.
Cooking Bacon in the Oven
Who doesn't love bacon? It is definitely a crowd pleaser, but can be tough to prepare in larger quantities. Last Christmas I tried preparing it in the oven and it worked beautifully, so I went with that method again for Easter. It is a lot less maintenance to prepare and much easier to make for a large group. Plus, when you are done, you can just discard the foil & grease. Easy clean up.
Oven-Cooked Bacon
Preheat oven to 400 degrees. Line baking sheets with foil and turn up edges slightly to help keep grease inside the pan. Lay bacon out flat on foil, not touching. Bake on middle rack for 18-25 minutes. Time will vary based on how thick your bacon is and how close together the pieces are. Just keep an eye on it. When it looks "done", it is. Remove from oven and let sit for 5 minutes. Transfer to paper towel to drain. Serve.
Non-alcoholic "Mimosas"
Simple way to liven up your orange juice for a party or gathering. Add berries for extra color and serve in champagne flutes.
Virgin "Mimosas"
2 (2-liter) bottles of Sprite Zero
1 gallon orange juice
2 cups pineapple juice
berries for garnish (optional)
Combine all ingredients in drink server or punch bowl. This was a fun way to have a special drink without too much fuss or extra sugar. If you make the Honey-Poppy Seed Fruit Salad, just use the pineapple juice you saved from draining the cans. We put blackberries, raspberries and sliced strawberries in this for color.
Serves 20
Honey Poppy-Seed Fruit Salad
This delicious fruit salad makes for a beautiful presentation. Throw this together right before your next gathering. The colors and flavors are a great addition to any tablescape.
Honey-Drizzled Fruit Salad
2 (20 oz) cans pineapple chunks in real juice
7-8 ripe kiwi, peeled, sliced and cut in half (to make half-circles)
3 cans mandarin oranges, drained well
3 cups strawberries, quartered
Approx. 3-4 T raw natural honey
poppy seeds
Drain pineapple chunks well (reserve the juice if you are planning on making "Mimosas"). Combine all fruit in large bowl. Lightly drizzle honey over fruit and stir to evenly coat. Sprinkle with poppy seeds as desired and stir again.
This salad stays beautiful for a couple hours, but then starts to "blend" colors. Best to make and serve immediately.
Serves 12-15
Easy Frittata
This is an easy recipe and perfect for customizing to whatever your tastes are as far as ingredients. Use this same basic recipe but try it with ham, bacon, cheddar, mozzarella, broccoli, peppers, etc. Simple and fast way to feed a larger group.
Sausage, Spinach & Pepperjack Frittata
1 lb spicy ground sausage
1 medium onion, chopped
1 1/2 cups shredded pepperjack cheese
1 pkg (16 oz) frozen chopped spinach, thawed and excess water squeezed out
14 eggs
1/2 cup milk
salt & pepper
Preheat oven to 400 degrees. Grease a 9x13 pyrex baking dish.
In a skillet over medium heat, cook the onion and sausage until meat is no longer pink. Remove from heat and stir in the drained spinach.
Spread 1 cup of cheese in the bottom of baking dish. Layer meat mixture over the cheese. In large bowl, scramble eggs and milk. Season eggs with salt and pepper. Pour eggs over meat mixture and cheese. Do not mix or stir contents of baking dish. Sprinkle remaining cheese on top.
Bake uncovered for 30 minutes, or until eggs are no longer runny and top is lightly browned. Cut into squares.
For variety, just change your layers using any type of meat, cheese and veggies that you want. I also made a ham and cheddar frittata using diced ham and sharp cheddar cheese.
Serves 12
Labels:
breakfast,
brunch,
cooking,
main course,
Primal,
recipes,
vegetables
Saturday, April 13, 2013
Planting a Vegetable Garden
I am excited to plant a garden this year. Last year we waited too long and missed the planting window. But we did dump a few bags of planting soil over the spot we wanted to use, which made it much easier to prepare the ground when the time came around again. For some reason the soil in our area is hard clay. After it bakes throughout the summer, it is almost impossible to work with, so I got out there early this time and prepared a spot for a small garden. I used some wooden sign stakes to plot out the boundaries and bought some basic garden fencing to wrap around the stakes. Inexpensive and easy to do. Looking at the area now, we may decide to expand it. It just looks so tiny! And since we haven't laid the sod down yet, it is easy right now to expand this area where there is no grass.
There is something so fun and rewarding about planting a vegetable garden. It is amazing to watch as your plants literally change and progress every day. It also gives you a sense of accomplishment, a chance to work outside in the sun, and of course, the nutritious food for a fraction of what you would spend at the grocery store for fresh produce.
I think we are planting our salsa ingredients this year (tomatoes, onions, cilantro, jalapeƱos), I would also like to try some squash, carrots and maybe cucumbers. In looking for some tips on when to plant, I found this site. It lays out a basic schedule specific to the Wasatch Front. I thought I would pass it on in case you are planning your garden too.
Here are some tips I found as I was doing my research:
- Position your garden in a spot that gets at least 6 hours of direct sun each day
- Start planting early in the spring and plant in multiple phases so you have vegetables to harvest throughout the season
- Soak your seeds in room temperature water a few hours before planting them to start the germination process
- Use compost in your soil for a better result and higher quality product
- Make sure to give your plants plenty of water - they are not very drought tolerant
- Keep your garden free of weeds. Those little freeloaders want to soak up the nutrients and can harm your plants
So, what will you be planting this year? Do you have any tips to get better results?
Saturday, April 6, 2013
30 Days of Primal
Let me introduce you to Grok. He is my Caveman companion. On this blog I make reference to eating Primally and realize that some people may not know what that means. The Primal Blueprint is a fantastic book by Mark Sisson about how to retrain your body to function like the strong, healthy, amazing machine that it is. I highly recommend reading this if you have not already. The cliffs notes version of the plan is this: while our civilization and food have changed dramatically over the last 10,000 years, our genes have not. So, essentially out bodies are not able to process a lot of the food we eat day to day, including grains and processed sugars. By returning to a hunter-gather lifestyle, like my friend the Caveman, we experience countless health benefits including weight loss, energy balance, and immune strength.
I won't go into all the science here. If you have an interest in learning more about this, I recommend you visit Mark Sisson's blog at www.marksdailyapple.com. It is a fountain of information and success stories. What I do want to share here is my experience. About 2 years ago, we decided to become Primal. This meant giving up all grains and processed sugars and focusing our diet on meat, veggies, fruits, nuts and seeds, and occasional dairy. If you can kill it or find it, you can eat it. No more pasta, rice, bread, etc. The first week is tough. Being a sugar lover, I discovered that my cravings were much more psychological and habitual than physical. I'm bored, I eat. I'm happy, I eat. I'm stressed, I eat. You get the point. In the afternoon, you find something sweet as a treat. After dinner, who doesn't want a treat? These habits were not due to needing or even wanting the food in question. They were much more based on what I had always done. The thing I noticed is that after embracing the new diet, there is a huge sense of power and freedom in choosing what I would eat. I remember the first time someone at work offered me a cupcake from the inevitable box of deliciousness that was left by a vendor and I simply said, "No thanks". I was amazed afterward at how easy it was. I didn't miss it. I didn't need it. And keeping my commitment to myself gave me power.
So what was the effect? I stopped having energy crashes throughout the day. No more fighting to keep my eyes open at my desk at 10:30 am and no more afternoon carb overloads after lunch. I would wake up, head to the gym and maintain a high energy level from morning until bedtime. I lost about 20 pounds. The weight loss wasn't hard or painful and my workouts were fairly simple; walking and occasional weight lifting. And, as you may have experienced, when you improve one area of your life, other areas are affected. Keeping your commitment to yourself creates self-confidence and I felt great!
Being someone who loves to cook, I was concerned that I wouldn't be able to make anything fun anymore or anything delicious to others. While Roland gets excited about a big slab of steak on a plate, it doesn't do a whole lot for me. I soon discovered that there were countless blogs and even cookbooks with Primal and Paleo recipes. You can use cauliflower in place of rice, spaghetti squash in place of pasta, almond flour in place of white flour, honey in place of sugar, etc. This was a fun and new challenge for my skills in the kitchen.
After about a year, we got a little lazy. Our meals at home were still Primal, but we found ourselves eating out more and allowing too many "cheats". It was too easy to just grab a burger and fries when we hadn't planned ahead. The snowball took effect and we veered back to a mostly conventional diet. The pounds inevitably returned, and naturally brought a few friends with them.
So March 1st we re-committed to 30 days of eating Primally. While you can get strict on this, to us this meant no grains, no sugar. Today is day 35 for me. I feel great! I am down 4 pounds in a month and Roland is down 5. While it is less than I was hoping for, I realize my body is having to fight through all the crap I fed it. If your body doesn't believe you (say, because you have "dieted" for the last 20 years) it tends to hold on to its storage. Over time, the compound effect will take place and the results will speed up. I have no doubt.
More importantly, I kept my promise. I followed through on my commitment and took back my power over the foods that, in all honesty, have dictated my choices for years. Keeping your promises builds confidence and that allows you to make more and bigger promises. I have revived my schedule of getting up at 5:00 am and heading to the gym. I am planning on participating in a couple of 5Ks this summer, even if I am the last to cross the finish line. I have recommitted to this blog, which has been depressingly neglected. I am making efforts toward finishing books that are gathering dust on my nightstand and nurturing friendships with people who may not even remember my name at this point. Growth takes effort. But not as much as you'd think.
Just make one promise. Then keep it. Grok on!
Thursday, February 7, 2013
Oh How I Love Thee. Let Me Count the Ways…
A few years back for Valentine’s Day I made a list of 100 things I loved about Roland. At the time it was an affordable gift and he seemed to really appreciate the kudos. I recently came across the document on my computer and re-read my list. It was interesting to me how quickly it sparked a strong emotion of love and affection for my partner, even just in the middle of a Thursday morning. Similarly, Roland has expressed to me that there have been days when he re-read the list and it makes him feel great to be reminded of so many of his great qualities and the appreciation I have for him.
We have used this as example and suggestion to others close to us as a way to get back in touch in their relationships. Though it seems simple, I wanted to offer this as a suggestion to others. Make a list of the things you love about your partner. What makes you feel good? What makes you laugh? What makes you smile? What do you miss the most when they are not around? What are you grateful for? You can choose to share this list with them, as I did, or it may be more appropriate to keep it to yourself. But understand the power of words. Just the act of making this list will create emotion in you and remind you of your blessings and the things you appreciate about each other. It only takes a few minutes and you will be surprised how quickly you can come up with 100 things. It is a great exercise to complete and I believe gives a positive result every time.
Regardless of your current situation, you will benefit from this process. If you are happy and madly in love, this will communicate those feelings to your significant other. If you are struggling in your relationship and feel frustrated or angry, this will draw your attention back to the positive things and the reasons you fell in love in the first place. Or, if you are simply in a lull or rut, as we all find ourselves occasionally, this is a great way to keep yourself from falling into complacency as day to day life can sometimes feel redundant.
Our primary relationship is a huge part of our lives. It is essential that we keep it at the top of the priority list and nurture it regularly. This is just one way I have found to make sure I am focused on the blessings in my life and communicating those as well. Take a few minutes to do this, just because, for no specific occasion or reason. Or, use this as part of a Valentine’s gift. Revisit your list regularly. You will be surprised how grateful it will make you feel and how great it will make your partner feel.
What is the best Valentine’s gift you have ever given?
Thursday, January 24, 2013
Primal Elk Chili
Roland came home one day and announced that we were buying 1/3 of an elk. As a girl raised in a non-hunting family, I was excited for the new experience, but a little intimidated by the prospect of what to do with elk meat. So, I have been on the hunt (pun intended) for new recipes and uses for our freezer full of elk. Some have been terrible, others acceptable, but this one turned out delicious. Which is a good thing since I made enough to feed us for 4 nights in a row. I'm sure somewhere, Martha Stewart is cringing.
I adapted this recipe from one I found over at Civilized Caveman. Check out his site. He's got some great recipes.
Primal Elk Chili
2 lbs ground elk meat
4 medium zucchini, peeled and chopped
2 green bell peppers, chopped
2 yellow bell peppers, chopped
1 large onion, chopped
1 (14.5 ounce) can tomato sauce
2 (14.5 ounce) cans fire-roasted diced tomatoes
3 T chili powder
1 T cumin
1 T garlic salt
2 t cayenne
2 t oregano
2 t black pepper
2 cinnamon sticks
3 T butter
In large stock pot, melt butter over medium heat. Add chopped onions and saute for about 10 minutes. Add in zucchini and peppers and continue to saute for another 5 minutes. Add elk meat and all spices and mix well. Continue to cook, stirring often, until meat is no longer pink, approx 10 minutes.
Add in tomato sauce and diced tomatoes and whole cinnamon sticks and stir to combine well. Reduce heat to low, cover and simmer for 45 minutes. Remove cinnamon sticks and serve hot with shredded cheese if desired.
I adapted this recipe from one I found over at Civilized Caveman. Check out his site. He's got some great recipes.
Primal Elk Chili
2 lbs ground elk meat
4 medium zucchini, peeled and chopped
2 green bell peppers, chopped
2 yellow bell peppers, chopped
1 large onion, chopped
1 (14.5 ounce) can tomato sauce
2 (14.5 ounce) cans fire-roasted diced tomatoes
3 T chili powder
1 T cumin
1 T garlic salt
2 t cayenne
2 t oregano
2 t black pepper
2 cinnamon sticks
3 T butter
In large stock pot, melt butter over medium heat. Add chopped onions and saute for about 10 minutes. Add in zucchini and peppers and continue to saute for another 5 minutes. Add elk meat and all spices and mix well. Continue to cook, stirring often, until meat is no longer pink, approx 10 minutes.
Add in tomato sauce and diced tomatoes and whole cinnamon sticks and stir to combine well. Reduce heat to low, cover and simmer for 45 minutes. Remove cinnamon sticks and serve hot with shredded cheese if desired.
Tuesday, January 1, 2013
Homemade Eggnog
This is a delicious recipe perfect for your winter parties and celebrations. We made a batch for New Year's Eve and invited friends to stop by for a glass before heading out to their various get togethers. It is smooth and mild, which is my preference. You could easily make it stronger if that is your taste. Or, if you prefer a non-alcoholic version, just leave out the rum. This makes a great tasting eggnog either way.
Homemade Eggnog
4 cups milk
5 cloves (whole)
2 1/2 tsp vanilla, divided
1 tsp cinnamon
12 egg yolks
1 1/2 cups sugar
2 cups light rum
4 cups half and half (or cream)
1/2 tsp nutmeg
In a saucepan over low heat, combine milk, cloves and 1/2 tsp vanilla. Heat on lowest setting for 5 minutes. Increase heat to medium-low and slowly bring mixture to a boil.
In large bowl, combine egg yolks and sugar. Whisk until smooth and creamy. Slowly whisk hot milk mixture into egg mixture. Return new combined mixture back to saucepan. Cook over medium heat for 3 minutes, stirring constantly. Do not allow to boil. Strain to remove whole cloves and allow to cool for 1 hour.
Stir in rum, half & half, remaining 2 teaspoons of vanilla and nutmeg. Refrigerate at least 6 hours (or overnight) before serving.
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