A family / food blog celebrating whole fresh food, In Sock Monkey Slippers is the amusing day to day life of Meredith Steele cooking in her sock monkey slippers.
Upon my return to blogging this year after a short, what I like to call, slipper sabbatical, I received an e-mail from two of my favorite Etsy shops and long time readers of ISMS. Not only was it an inspiring e-mail of support but if was an offer for a giveaway celebrating the return of In Sock Monkey Slippers. With great gratitude, I present to all of you, old and new readers, two wonderful giveaways (with two separate winners) and a coupon for everyone to Una Bella Vita and Laughing Dog Studio!
Una Bella Vita
Una Bella Vita - One Beautiful Life – certainly lives up to its name. Splitting her time between Pisa, Italy and Arizona, Susanna the creator of Una Bella Vita, pulls inspiration from her surroundings into each handmade apron she creates. She is truly an artist and creates a beautiful marriage between function and design in her quality aprons. A favorite in the foodie world, Una Bella Vita, aprons are coveted by many due to their thick designer fabric, durability, and style. I speak form experience, this is my favorite apron I own and favorite gift to give!
GIVEAWAY Visit Una Bella Vita and pick out your your favorite apron from one of the many amazing choices. To enter: leave a comment at the end of this post with the title of your favorite design. Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.
Laughing Dog Studio
Laughing Dog Studio is a gorgeous collection of gemstone, vintage, artisan lampwork and exotic beaded handmade jewelry. A favorite of many Etsy shoppers, Korinne the owner of Laughing Dog Studio, creates alluring pieces inspired by seasons, elements, and worldly cultures. Each one of her pieces is made of quality material and individually unique. I’m in love with her beautiful jade pieces!
GIVEAWAY Laughing Dog Studio is graciously giving a reader of ISMS this set of Yellow Citrine Earrings called Autum Morning. To enter leave a comment at the end of this post stating that you must have these! Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.
Coupon for all…
Not only are these two shops offering a giveaway, they are giving every single one of you 12% off of your purchase to Una Bella Vita and Laughing Dog Studio with the cupon code: sockmonkeyslippers at check out.
Thank you both Susanna and Korinne! Good luck to you all!
The Treats Truck, a new baking book by Kim Ima, is a surprisingly delightful and simple baking book that is perfect for all. It’s quirky design captures your interest instantly and the easy to follow baking instructions makes everyone of her recipes achievable. From the famous Treats Truck sandwich cookies to cakes and pies, this baking book has all of the traditional and delicious treats you grew up with and some new ones too covered!
After a conversation with a friend about cookies, Kim Ima’s dream was realized and soon enough the Treats Truck was born. A silver food truck turned into a dynamite baking mobile, The Treats Truck currently roams the streets of New York delighting customers with Kim’s sweet treats. After much success in the truck and The Treats Truck Stop (her bakery and cafe in Brooklyn), The Treats Truck Baking Book born.
Now, I’ve never been to visit the Treats Tuck before in person, but after reading and testing some of the recipes I can assure you it must be something spectacular. The Treats Truck Baking Book starts with simple yet delicious recipes of all of our favorite cookies from peanut butter to sugar to chocolate. Kim then lets us in on the secret of her cookie sandwiches and all of the delectable fillings. I have found the possibilities are endless! After the cookie extravaganza you will find the Treat Trucks favorite cakes, cupcakes, brownies, and pie recipes including a recipe for ICE CREAM CONE CUPCAKES (this one I need to make soon)!
The Peanut Butter Chocolate Truckers are pretty awesome!
I found The Treats Truck Baking Book to be informative, easy to follow, and a great reference for basic baking. You won’t find a gastronomical baking invention in here but what you will find is beautiful and tasty sweet treats. This one will be great for the beginning baker, home cook, teenager, college student, and practically everyone that loves to cook and bake! As Kim says on the cover, “Not too fancy, always delicious!”
Disclosure: I received the product mentioned above for free for review purposes from William Morrow. I was not required to write a positive review. The opinions I have expressed are my own.
I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.
The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.
This is not your average “home cook” collection of recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.
The Giveaway is now closed and winners have been notified. Thanks for participating! I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.
To enter do one or all of the following:
Leave a comment at the end of this post telling me what your favorite dish to cook for the holiday is.
Tweet the following: “A must have for the holidays! Enter to win the new Food52 Cookbook from @smonkeyslippers http://su.pr/2yZnjS ” Leave a separate comment saying you did
Like InSockMonkeySlippers on Facebook. If you already do that works too! Leave a separate comment
Good Luck!
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I recently made Secret Ingredient Beef Stew from The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks and it’s one that all of you have to try! Sinfully savory and delicious this stew is rich and memorable and going into permanent rotation this winter! This savory, rich stew may be named after one secret ingredient, but it’s because of a complex mix of components that it succeeds so well. Tomatoes and tomato paste give it a sunny sweetness, diced veggies lend texture, and red wine and vinegar brighten everything up. Anchovies, the “secret ingredient,” are briny and buttery, giving the sauce a smooth, complex finish. We recommend using beef with generous marbling for the best results. – A&M
Secret Ingredient Beef Stew serves 8 to 10
5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoon salt
3 bay leaves
3/4 teaspoons dried thyme
1/3 cup chopped parsley
1. Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate.
2. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.
3. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.
4. When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving.
5. Mix in half of the parsley and garnish with the rest.
There is nothing more simple to make that produces such an elegant outcome than a compound butter. It is one of my favorite little tricks for entertaining and always adds a pop to a dish. Placing a small bowl of compound butter on a holiday table brings an extra bit of glamor to a meal and will have your guests talking. A compound butter is basically a butter with added ingredients that produces a flavored butter and can change a meal completely! Practically anything can be combined with softened butter and it takes only minutes.
Recently, I was asked by Kerrygold, the makers of pure Irish butter and cheeses, to create a usage for their new Kerrygold Naturally Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter as part of a contest between a few selected food bloggers. Naturally I said yes. I mean how could anyone say no to butter? And Kerrygold isn’t just any plain butter but an all-natural butter that uses milk from grass fed cows.
Their new Naturally Softer Pure Irish Butter is unlike that of many soft spreads out their that contain oils and additives. Kerrygold just contains two ingredients: cream and salt and I have found with it’s smooth consistency it is perfect to use for a compound butter. Their new Reduced Fat Pure Irish Butter is just as good and great to use for a compound butter as well. With 25% less fat than traditional butter and 50% less sodium, Kerrygold’s Reduced Fat Butter is a wonderful choice if you are cutting down on fat and sodium but still want natural ingredients (just cream and salt) and delicious butter flavor. The taste of both Kerrygold Softer Pure Irish Butter and Reduced Fat Irish Butter is unbelievable!
Now lets get onto those compound butters, shall we? Like I said earlier a compound butter can be made with your favorite flavors and spices. Here are two intensely delicious butters to add a kick to practically anything you would use butter with. The first compound butter is a Pumpkin and Spice Compound Butter. Perfect for the holidays or an indulgent treat on breads, pancakes, waffles, or french toast. The second is a reduced fat Roasted Garlic and Herb Compound Butter that will add falvor and depth to sauteed, grilled, or roasted meats, seafood, and vegetables without the extra fat.
*cooks note: today I’m using both Kerrygold Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter that come in 8 ounce tubs. One 8 ounce tub equals 2 (4oz) sticks of butter.
Pumpkin and Spice Compound Buttermakes 8oz
1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
2 1/2 Tbs pumpkin puree, fresh or canned
2 Tbs brown sugar
1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)
In a food processor, place all ingredients. Process until everything is combined and smooth. * If you do not have a food processor, set the butter at room temperature for 5 minutes, place in a bowl with remaining ingredients and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.
…now for the Roasted Garlic Herb Compound Butter. Just give me a loaf of bread and a knife.
Roasted Garlic and Herb Compound Buttermakes 8 ounces
1 head of garlic
2 Tbs fresh thyme, chopped
1 Tbs fresh parsley, chopped
1/2 Tbs fresh oregano, chopped
1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)
Preheat oven to 400°F. Cut the very top off of the head of garlic. Tightly wrap the head of garlic in aluminum foil and place on a baking sheet. Place the baking sheet in the oven and roast 45 minutes. Remove from the oven, discard the foil and set aside to cool.
Once the garlic has cooled to the touch, remove the garlic cloves from the head by simply squeezing the head of garlic from the base with your fingers. Place the roasted garlic cloves into a food processor with the herbs and butter. Process until the butter, herbs and roasted garlic are creamed together and smooth.
Serve right away or store in an air-tight container in the refrigerator.
Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!
Pumpkin and Spice Compound Buttermakes 8oz
1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
2 1/2 Tbs pumpkin puree, fresh or canned
2 Tbs brown sugar
1/2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)
1. In a food processor, place all ingredients. Process until everything is combined and smooth. * If you do not have a food processor, set the butter at room temperature for 5 minutes, place in a bowl with remaining ingredients and stir to combine.
2. Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.
Roasted Garlic and Herb Compound Buttermakes 8 ounces
1 head of garlic
2 Tbs fresh thyme, chopped
1 Tbs fresh parsley, chopped
1/2 Tbs fresh oregano, chopped
1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)
1. Preheat oven to 400°F. Cut the very top off of the head of garlic. Tightly wrap the head of garlic in aluminum foil and place on a baking sheet. Place the baking sheet in the oven and roast 45 minutes. Remove from the oven, discard the foil and set aside to cool.
2. Once the garlic has cooled to the touch, remove the garlic cloves from the head by simply squeezing the head of garlic from the base with your fingers. Place the roasted garlic cloves into a food processor with the herbs and butter. Process until the butter, herbs and roasted garlic are creamed together and smooth.
3. Serve right away or store in an air-tight container in the refrigerator.
Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Kerrygold. I was not required to write a positive review. The opinions I have expressed are my own.
Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.
Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.
With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at www.dreamfieldsfoods.com, on Twitter, or Facebook.
Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!
* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version
In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.
While the pasta is boiling, finely chop the garlic and sage.
Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.
Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine. (I realize this picture states differently. These things sometimes happen when your in a kitchen with your entire family and two dogs at your feet.)
To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.
Once everything is heated and combined, serve and garnish with a little bit more Parmesan. Savory fall flavors combined into one healthy and delicious one pot meal that the entire family will enjoy.
It’s also amazingly good with leftover sauteed or roasted chicken breast.
* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version
1. In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.
2. While the pasta is boiling, finely chop the garlic and sage.
3. Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.
4. Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine.
5. To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.
6. Once everything is heated and combined, serve and garnish with a little bit more Parmesan.
It’s also amazingly good with leftover sauteed or roasted chicken breast.
A while back I received a box on my doorstep that was full of mushroom delicacies form FungusAmongUs {the organic mushroom people} and I was extatic to try out all of these delicacies. If you haven’t heard of or seen FungusAmongus in Whole Foods and other leading markets, they are the leader in delectable, exotic organic and wild crafted mushrooms and mushroom products. The FungusAmongus product line has an extensive varity of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line. All of which can be found in various markets and online at FungusAmonUs.com. Great name, don’t you think.
I tried the Organic Porcini Powder first and was amazed at how fresh the powdered smelled. I think mushroom powders are something underused in the kitchen. A simple tablespoon of a porcini powder for example on baked, grilled or seared meats can give a dish a burst of wonderful flavor. I used 2 tablespoons of this porcini powder combined with 1 teaspoon rosemary, 1 teaspoon sage, 1 tsp Kosher salt, and 1/2 tsp ground pepper to make a rub for 2 pork tenderloins. Roasted in a preheated 425°F oven for 30 minutes and we had a fabulous meal.
Next, I tried the Fiesta Blend Organic Mushroom Melange and the Mediterranean Blend Organic Mushroom Melange, a blend of dried mushrooms, herbs, and spices without any preservatives or added salt. The Fiesta Blend is organic dried Shiitake mushrooms blended with vegetables and spices that added a very pleasant kick to sauteed vegetables. And the Mediterranean Blend is organic dried Porcini mushrooms blended with Mediterranean spices. This was exceptionally good in olive oil for a bread dipper and surprisingly tasty in individual spinach quiches with parmesan shavings that I made in a muffin tin. I found both of these are great flavor boosters for practically anything.
The Balsamic Vinaigrette Infused with White Truffle was also a treat and I found it to be a pleasing mixture of flavors with an abundant note of white truffle. We actually used it as a bread dipper but found it to be a good marinade and salad dressing.
The Dried Natural Morel Mushrooms were definitely a winner. The flavor was outstanding for a dried mushroom and when hydrated and cooked made a meal that the husband said he wanted over and over again.
The verdict for FungusAmongUs… two slippers up. Even the resident three year old enjoyed almost everything. Everything was fresh with abundant flavor and I would certainly recommend any product from them. I found myself kicking myself for not using dried mushrooms more often in my cooking as they add flavor to practically any dish and can be used in so many ways, especially when fresh mushrooms are not available or not in season.
The Giveaway is now closed and the winner is Kim!
FungusAmongUs and I want you to taste the power of dried mushrooms as well. Enter to win a full set of the Melange spice blends (Fiesta, Mediterranean and Pacific). Giveaway ends at noon (central time) on October 26th 2011 and the winner will be notified by e-mail. U.S. and Canadian residents only please.
Four ways to enter:
1. Leave a comment at the end of this post telling us your favorite way to use mushrooms in a recipe or how you plan to use these spice blends.
Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.
Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.
With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.
Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.
Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.
Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes. Possibly a different meal to serve to your family but the taste is extraordinary. My three year old practically licked the plate. Enjoy.
Sauteed Chicken In Morels and White Wine Sauce serves 4
1. Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.
2. Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.
3. With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.
4. Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.
5. Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.
6. Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes.
Freezer to plate are words I don’t usually shout from the rooftops, but when you’re talking about wild seafood I’m all for it! Until lately, I never knew that you could just throw a frozen piece of fish in the oven and cook it in a relatively short time with good outcomes. Alaska Seafood has organized a beautiful campaign to teach us this simple Cook It Frozen technique and I’ve been asked to test it out along with the Cook It Frozen website, and Cook It Frozen iPhone app.
With their commitment to wild sustainable fishing practices not only does Alaska Seafood care about providing healthy fresh seafood, they understand that a quick and easy meal can sometimes be a parents best asset in raising their family. Their Cook It Frozen (CIF) campaign basically teaches a fast technique to cooking seafood without defrosting through the CIF website and iPhone app.
The CIF technique is simple. When you are ready to cook a piece of frozen Wild Alaska Seafood, remove it from the packaging, rinse fish under cold water to remove the ice glaze and then use one of the CIF techniques to saute, roast, broil, grill, steam or poach. The website and iPhone app have all of the information and recipes needed for every technique for many types of fish. To give this a good try I tried out the CIF technique with Wild Alaska Salmon, Halibut, and Cod and cooked them all using different CIF techniques and recipes. Our favorite was the Thai Green Curry Alaska Salmon. Here’s a little walk through:
Alaska Seafood MKTG Institute
1. I downloaded the Cook It Frozen App for my iPhone.
2. Found the fish I wanted to cook, salmon. Then I clicked how I wanted to cook it, poached. And then picked through many recipes and choose Thai Green Curry Alaska Salmon.
3. I Followed the recipe and had a delicious 20 minute meal without having to spend the time thawing a piece of fish.
All in all the Cook it frozen techniques easy and simple to use. They saved the time to defrost and I was especially thankful because I didn’t have to remember to take something out of the freezer hours in advance. The recipes were easy to follow and turned out beautifully but I did find the sauteing technique to have a little drier outcome than the other techniques. The CIF website was incredibly simple to use and found it to be a lot easier than the iPhone app. The CIF iPhone app was simple to use as well but almost contained to much information as it ran slow on my iPhone and was a little harder to navigate than the website but I still enjoyed having the CIF app on my phone. Both the website and iPhone app contained exact recipes, mouthwatering pictures and wonderfully helpful videos that were great to get started with.
Seafood has so many amazing health benifits, that I am glad that I was introduced to the cook it frozen technique. I have found myself running to the freezer to grab a fish more often when that age old question arises, “What’s for dinner?” Unfortunately, I can no longer use the excuse, “Uh..I didn’t defrost any fish or meat for dinner so we’ll have to go out.” with the husband.I would definitely recomend you check out Alaska Seafood’s Cook It Frozen Technique at cookitfrozen.com or downloading the free iPhone or iPad apps.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Alaska Seafood. I was not required to write a positive review. The opinions I have expressed are my own. FTC 16 CFR, Part 255
With school well under way, it’s a daily task to keep my daughter’s lunches healthy while being exciting and delicious enough for her to want to eat. When I was contacted by City Of Hope to write a healthy back to school recipe for their Superfoods Initiative I immediately thought of a simple, colorful, nutritious blueberry and pomegranate smoothie. Smoothies are very enticing for kids and the best part about packing a smoothie for your children’s school lunch is that you can make it the night before, store it in a freezable container, pack it the next day, and once it’s time to eat lunch the smoothie has thawed into a cold delicious treat.
City of Hope is a leading research and treatment center for cancer, diabetes, and other life-threatening diseases. Everyday they pursue new and better ways to improve the lives of millions around the world and one way they are accomplishing that is through spreading the word about healthy eating. Researchers at City of Hope have found five foods that fight cancer: pomegranates, mushrooms, blueberries, grapes, and cinnamon. Join City Of Hope’s Superfoods Innititave on Facebook to learn more and find many healthy recipes each week.
Blueberry & Pomegranate Smoothiemakes 1 cup
1/2 cup fresh or frozen blueberries
1/2 cup fat-free or 2% Greek yogurt
1/4 cup pomegranate juice
1 tsp honey
1.Place all ingredients in a blender and blend on medium until mixed and smooth. If serving immediately, pour into a cup and serve.
2.If packing the smoothie for a school lunch: Pour into a freezable cup with a lid. A BPA free cup is preferred.
3. Place in the freezer and freeze overnight.
4. Place the frozen smoothie in a lunch box and by the time your child is ready for lunch the smoothie will be thawed and perfectly cold and delicious.
cooks notes: If planing to serve right away, use frozen blueberries for a thicker colder smoothie.
* For this recipe I used organic fresh blueberries and 2% Greek Yogurt. Pictured above is a stainless, airtight, BPA free travel cup by Innobaby
Blueberry & Pomegranate Smoothiemakes 1 cup
1/2 cup fresh or frozen blueberries
1/2 cup fat-free or 2% Greek yogurt
1/4 cup pomegranate juice
1 tsp honey
Place all ingredients in a blender and blend on medium until mixed and smooth. Pour into a cup and serve. If serving immediately, pour into a cup and serve.
If packing the smoothie for a school lunch: Pour into a freezable cup with a lid. A BPA free cup is preferred.
Place in the freezer and freeze overnight.
Place the frozen smoothie in a lunch box and by the time your child is ready for lunch the smoothie will be thawed and perfectly cold and delicious.
cooks notes: If planing to serve right away, use frozen blueberries for a thicker colder smoothie.
As a proper Texas girl, I have been in love with tortillas since birth. Everything is better when wrapped in a tortilla. But as a mom I have become increasingly aware of the excess and unnecessary ingredients in packaged tortillas. For the major packaged tortilla brands this includes a long list of preservatives, MSG (seriously why?!), hydrogenated oils, corn syrup (again why?) and other things that if we simply made them at home would never ever be in a tortilla recipe.
But who has the time to make tortillas on a daily basis? Not I said the fly. That’s why I was thrilled to give Tortilla Land flour tortillas a try. With five simple ingredients; wheat flour, water, canola oil, salt, and sugar, Tortilla Land Flour Tortillas are all natural, no cholesterol, no saturated fat, and 0 trans fat. A massive burrito size tortilla is the same amount of calories and less fat than most major brand taco sized tortillas I found.
Because Tortilla Land Tortillas are made without preservatives and all-natural ingredients they are packaged uncooked. Simply place on a medium high skillet and wait about 30 to 45 seconds until bubbles start to rise. Flip the tortilla and cook for an additional 30 seconds until golden. In 60 seconds you have a fresh practically homemade tortilla.
The verdict: Amazing! These tortillas reminded me of the fresh tortillas that my nanny’s mom would make and I would devour when I was younger. Thin, flavorful, and remarkably fresh, Tortilla Land Flour Tortillas are perfect for quesadillas, tacos, wraps and more. Trust me I tired them on everything. Two slippers up!
Pros:
all natural
fresh
no preservatives
5 ingredients
no cholesterol
great taste and texture
Cons:
The packaging is excessive. I found it big and bulky and took up space in my packed refiderator.
Tortilla land also has a line of wheat and corn tortillas (that I did not get to try but can imagine they are just as good). You can find them in most major cities in the refrigerated section of your store. To find a store near you visit http://www.tortillaland.com/where-to-buy/
I enjoyed testing and trying these tortillas. Here’s a fun recipe for the entire family to join in on. Makes a good back to school breakfast treat. Check back tomorrow for a more adult friendly brunch version that we love.
Fresh Tortilla Breakfast Cups makes however many you want
Tortilla Land Flour Tortillas 1 to 2 per person
eggs, 1 per tortilla
cheese, cheddar or monteray jack
variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
variety of cooked breakfast meats such as: bacon or breakfast sausage
Preheat oven to 350°F. Chop your vegetable and meat choices in small pieces.
In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.
In a bowl, scramble the egg and combine your choice of vegetables and/or breakfast meats. Beat gently. You can do this in one large bowl and evenly divide into the tortilla cups or get the family involved by giving everyone a bowl with a beaten egg and allow them to create their own breakfast up by choosing their own ingredients. Fill the tortilla cups to the rim of the muffin tin with the egg mixture.
Sprinkle with a pinch of salt and pepper and top with a tablespoon of cheese. Place in the oven for 15 to 20 minutes until the tortilla is golden and the egg is fully cooked.
A fun crispy little breakfast package. My favorite combo: red bell pepper, corn, spinach, cheese, topped with hot sauce.
The husband and Mia’s favorite was spinach, mushrooms, tomatoes, breakfast sausage and cheese.
Fresh Tortilla Breakfast Cups makes however many you want
Tortilla Land Flour Tortillas 1 to 2 per person
eggs, 1 per tortilla
cheese, cheddar or monteray jack
variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
variety of cooked breakfast meats such as: bacon or breakfast sausage
1.Preheat oven to 350°F.
2.Chop your vegetable and meat choices in small pieces.
3.In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.
4.In a bowl, scramble the egg and combine your choice of vegetables and/or breakfast meats. Beat gently. You can do this in one large bowl and evenly divide into the tortilla cups or get the family involved by giving everyone a bowl with a beaten egg and allow them to create their own breakfast up by choosing their own ingredients. Fill the tortilla cups to the rim of the muffin tin with the egg mixture.
5.Sprinkle with a pinch of salt and pepper and top with a tablespoon of cheese. Place in the oven for 15 to 20 minutes until the tortilla is golden and the egg is fully cooked.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Tortilla Land. I was not required to write a positive review. The opinions I have expressed are my own.FTC 16 CFR, Part 255
I’ve never been much of a soda fan (unless it’s mixed with something a little stronger, just telling you the truth here) but water is sometimes a little boring. I’ve never been a fan of artificial sweeteners or chemically altered flavors to make water drinkable. It just doesn’t make since to me and I would never give my daughter such things either. That’s why I was excited to try out Flavrz all natural liquid drink mix to give our water a little boost.
Flavrz is a line of liquid, all-natural, low sugar, drink mixes that are surprisingly naturally low in calories. They come in 6 flavors: Cherry Berry, Lemon Lime, Tropical, Superfruit Sport, Fruit Punch Energy, and Citrus Hibiscus Immunity. Packaged in an easy to use pouch, each one flavors 12 to 20 ounces of water or sparkling water. Flavrz uses all organic fresh fruits and ingredients in all of their products making these water enhancers practically good for you.
After the family and I tried out all six Flavrz our conclusion was this: Pros:
Mix to according to your own taste
Very low in calories
Natural and Organic
Each flavor was enjoyable
When mixed with sparkling water you felt like you were having a soda
Since it is low in sugar, I don’t have to worry about giving it to my daughter as I would with juice or soda
Cons:
The packaging is not really portable. Once you open it you can not close it for future use if you choose not to use the entire package in one drink.
Flavrz also has a line of Liquid Soda Mix which my ultra-marathon running husband of mine really enjoyed. They have 3 flavors of soda mix; Root Beer, Cola and Ginger Ale. It is the same concept as the Flavrz pouches. Just mix a small amount of Flavrz Liquid Soda Mix (according to your tastes) to sparkling water and you have an instant all natural, low calorie, low sugar soda that really taste like a real soda from the can. We tried the Ginger Ale and enjoyed it. An entire 16 ounce bottle made us around 12 servings.
The verdict: we enjoyed it and would use it again. Two slippers up.
To find out more information about Flavrz or to find a store near you visit www.flavrzdrinkmix.com .
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Flavrz. I was not required to write a positive review. The opinions I have expressed are my own. FTC 16 CFR, Part 255
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