Double Dutch Chocolate Pudding Raspberry Parfaits

Whether you are looking for something simple yet special to share with your sweetie or you've just had one of those days. This home made double chocolate pudding has you covered. 

I for one have had  'one of those days'  the kind where nothing has gone particularly, out of the ordinary wrong yet I really just want to punch something and then take a nap. Zero energy to deal with my never ending to do list and feeling defeated with just about everything from making school lunches and dinner to keeping the kids happy and entertained. We won't even talk about the 2+ hours I spent this morning trying to figure out a simple bit of HTML coding on my blog and never did get anything accomplished. 

Then there are these parfaits. On one hand, they were simple to make and tasted every bit as decadent as I'd hoped but on the other hand I had a completely different vision as to how they would photograph. How hard is it to make chocolate pudding look good? 

O.K. I'm going to   a.) Start a diary so you don't have to listen to my complaining and whining here. and    b.) pour myself a glass of wine and dig into round two of this pudding. Tomorrow is a different day after all. 

Pudding recipe from Food & Wine

TIME        20 MINUTES PLUS CHILLING                SERVES       4-6

1. 2 1/4 cups whole milk

1. 1/2 cup sugar

1. 2 tablespoons cornstarch

1. 3 tablespoons unsweetened cocoa powder

1. 1 large egg

1. 2 large egg yolks

1. 5 ounces semisweet or bittersweet chocolate, finely chopped

1. 2 tablespoons unsalted butter, cut into pieces

1. 1 teaspoon vanilla extract

1. 
   

2 cups prepared whipped cream
1-2 cups fresh raspberries







In a medium saucepan, combine 2 cups of milk with 1/4 cup of sugar and bring to a gentle boil over medium-high heat stirring occasionally.

In a small bowl, combine the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a gentle boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2-5 minutes.

In a medium bowl, whisk the whole egg with the egg yolks. Slowly pour the pudding mixture into the eggs while whisking until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.


Pour the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If not serving soon,  press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.)


Layer in a parfait cup with whipped cream and fresh raspberries.



The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.

Orange Beef, Shitake and Broccoli Stir Fry with Candied Oranges

This recipe is not only simple and super fast to make but totally legit (my teenager would die if I used that term in public...... or is it back in style?).  Frozen dinners and take out have nothing on this Chinese classic. Aside from slicing the meat against the grain (a feat I was always a bit wary of as a not so often meat eater) and chopping a few veggies, there is nothing complicated or time consuming to this dinner making it a perfect weekday meal. Serve on top of rice if you please and the whole family is happy.

My inspiration for this post comes from a friend of mine who says she doesn't like trying new foods/recipes because she's afraid she won't like them or "will mess them up" and therefor "waste money and time". I can appreciate that to some extent seeing as that I like what little time and money I have as well. We all have different tastes, priorities and ways of thinking when it comes to food or any given thing for that matter.


I happen to be on the adventurous, open minded and even food snobby side of trying and experiencing new foods from all cultures and corners of the World. Buying a bottle of clam juice (or two), a bottle of Black Chinese Vinegar or a basket of Nopales just to see what flavors it brings or benefits it has is not beyond my imagination or budget by any means.


That being said, I understand the hesitation to buy an ingredient listed in a recipe on a blog that you've never even heard of. Try Googling an ingredient that you find in a recipe and see what else comes up,  I've found many of my favorite recipes that way!  Clam juice for instance which is used in this recipe is also critical for flavor in many seafood dishes such as Paella, this White Clam Pasta which is a favorite of ours and also Sopa de Almejas   {Clam Soup, delicious!}.


Chinese Black Vinegar  is much, much different than the traditional store bought balsamic vinegar which is usually "quickly aged" with sugar and much to sweet and overpowering for most dishes. I've had a jar of Chinese Black Vinegar in my fridge for a very long time and turn to it often for stir fry's, fried rice, marinades and dips for egg rolls, Egg Foo Young and fried Chinese eggs.

You won't regret making candied orange peels for this recipe. 

It's a crazy simple way to add that  BAM POW  factor to a simple dish. 

 { P.S. you can dip them in chocolate for dessert. You're welcome. }

O.K. The key to tender meat is cutting it against the grain. I admit it's not exactly errrrr, idiot proof. I speak from experience. This flank steak was a little difficult to decipher. As I've pointed out you can see the longitudinal 'grains' in the steak. So, the arrows point long ways, you want to cut from top to bottom. The opposite way.

Ingredients

1 pound flank steak
1-2 tablespoons coconut oil
2 cups broccoli florets, chopped
3-5 large shitake mushrooms, stems removed, sliced
2 cloves garlic, minced
2-3 inch piece fresh ginger root, peeled and grated
1 cup beef broth
Juice of 1 orange
2 tablespoons orange zest
1/4 cup clam juice
1/4 cup Chinese Black Vinegar (or white wine vinegar)
2 tablespoons Coconut Amino Acids (or Tamari)

1 orange rind, peeled with a channel knife
1 cup water
3 cups table sugar

1 cup sliced mini sweet peppers
2 cups cooked Jasmin rice
sliced green onion for garnish
red pepper flakes or Sirachi for heat if you please




First, combine beef broth, orange juice & zest, garlic, ginger, coconut aminos, Chinese black vinegar and clam juice in a bowl and whisk together. Thinly slice the flank steak across the grain, toss in the mixture to coat. Let sit while you cook the rice and prepare other ingredients.

In a rice steamer or pot, steam the broccoli for 3-4 minutes. Do not over cook. Remove from heat and drain. Cover and set aside.

Meanwhile, heat a large Wok over medium-high heat. Add 1 tablespoon coconut oil and coat the Wok by turning it. Working in batches and using tongs carefully add the strips of marinated beef to the pan one or two at a time. Do NOT over crowd the pan. Let them cook 3 minutes then turn and cook 2-3 minutes more. Do not over cook. Remove the strips of beef to a plate and cover with another plate. Continue with the rest of the beef until done. You will need to drain the juices out of the wok in between batches, wipe clean with a paper towel and add more coconut oil.

Add all of the cooked beef to the wok along with the broccoli and  peppers. Cook just 1-2 minutes until heated through. Remove from heat and serve with rice and garnishes. 

To make the candied oranges:

Using a channel knife, peel the rind off of 1 orange. Heat 1 cup water and 3 cups sugar over medium-high heat until boiling. Turn down heat to low and simmer for 40 minutes, stirring occasionally. Remove from heat. Place orange rind in sugar water and let sit for 10-15 minutes. Using a fork, remove from pot and place an a plate. Cover with a tea towel and let sit for at least 24 hours or up to 48 hours.




notes:

Use a spoon to simply scrape off the ginger root peel, it's much easier than using a knife and saves much of the ginger root.

Tamari is a gluten free alternative to soy sauce.

Coconut Aminos are a soy free alternative to soy sauce. It is gluten free and a low sodium alternative. They contain a high level of 17 amino acids which may contribute to heart health, digestive health and mood stabilization.

Hunters Stew #SundaySupper

This stew has all the flavors you need to keep cozy and warm on the coldest of nights. You can easily substitute your favorite fall or winter veggies in this stew and be enjoying every spoonful of the rich, savory broth in about 30 minutes. 

This months Sunday Supper is all about budget friendly meals. With four kiddos in sports, preschool, college {!!!} , dance, art, chess club, cub scouts and baseball I'm all for budget friendly meals! Christmas budget anyone??? 

Thanks for hosting this month T.R. from Gluten-Free Crumbley and David from Cooking Chat!

Ground bison is a very low fat, low cholesterol substitution for ground beef and is actually more like ground turkey than ground beef nutritionally speaking. Bison is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison. Compared to farm raised cows, bison are mainly free range meaning they are not injected with hormones and antibiotics and consume a natural diet while roaming freely. 

Butternut squash, brussel sprouts and beans are all fairly frugal pantry staples making this simple yet hearty stew a budget friendly supper. Bison is a bit more expensive than ground beef but well worth it when it comes to nutrition and taste. Tomato paste really adds an earthy and complex element when combined with the other ingredients in this stew requiring no additional herbs  or spices. Just a bit of salt and pepper.

On a side note, I'm trying my hand at  dark mood photography....... bear with me. Actually, it won't be a regular thing here on Simply Healthy Family as it's not my style but there is occasion where I'd like to create a "dark" mood as in this Hunters Stew. I obviously didn't do a stellar job on my first try but I'm a practice makes perfect kind of gal.

SERVES      8          TIME     30 MINUTES

You Will Need
A large cast iron enameled Dutch Oven
8 cups (2 quarts) Organic, free range chicken broth
1 pound ground bison1 large yellow onion, chopped
2 cups cooked white beans (cannellini or navy)
2 cups cubed butternut squash (1 small squash, I cheat and buy pre-chopped on this)
2 cups, smallish brussel sprouts, trimmed
1 heaping spoonful Organic tomato paste
1 tablespoon olive oilsalt and pepper to taste


Prepare all veggies ahead of time. Preheat Dutch oven over medium-high heat. Add olive oil. Add onion and sauté for 5-8 minutes. Add ground bison and cook till browned, 6-8 minutes lowering heat a bit if necessary. Add tomato paste and stir to combine. Pour in broth while scraping the bottom of the pot with a wooden or plastic spoon to remove browned bits.

Add squash, brussel sprouts, beans and salt, stir. Lower heat and cover. Simmer 15 minutes to warmed through. Add freshly cracked pepper to taste.

What are your families favorite Budget Friendly Meals?  Share!

Have you ever cooked with bison, elk or other wild game? 

Would you?

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Scrumptious Mains (Breakfast and Dinner)

• Curry Baked Chicken Wings from Chocolate Moosey
• Shrimp Fried Rice from The Redhead Baker
• Spicy Marinated Steak Tacos from Nik Snacks
• Vegan Black Bean Soup from Killer Bunnies, Inc
• Slow Cooker Swiss Steak from Nosh My Way
• Slow Cooker White Chicken Chili from Peaceful Cooking
• Curry Veg Soup from Jane's Adventures in Dinner
• Easy Slow Cooker BBQ Beef from Noshing With The Nolands
• Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor's Adventures
• Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Lemon Chicken with Corn Salad from Brunch with Joy
• Five Bean Chili from The Foodie Army Wife
• Vaca Frita from That Skinny Chick Can Bake
• Chicken Pot Pie Turnovers from The Life and Loves of Grumpy's Honeybunch
• Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
• Chicken Meatballs and Spaghetti from Cindy's Recipes and Writings
• Cauliflower Chowder from Flavor Mosaic
• Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
• Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
• Mac, Veggie and Cheese Casserole from Cooking Chat
• Loaded Sweet Potato Quinoa Chili from Sue's Nutrition Buzz
• Chicken Pot Pie Cupcakes from Having Fun Saving
• Vegetable Fried Rice from Basic N Delicious
• Comforting White Bean-Pancetta Soup from The Weekend Gourmet
• Mujadara with Lebanase Salata from Take A Bite Out of Boca
• Hunters Stew from Simply Healthy Family
• Brats and Kraut from Confessions of a Culinary Diva
• Beef Taco Soup from Fit Foodie Runs
• Slow Cooker "Hash Brown" Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
• French Toast Pigs in a Blanket from Bobbi's Kozy Kitchen
• Orecchiette Pasta with Brie, Broccoli and Tomatoes from Family Foodie
• Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

• Tender Whole Wheat Bread from What Smells So Good?
• Austin-Style Black Beans from The Texan New Yorker
• Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

• Apple Blackberry Crisp from Hot Momma's Kitchen Chaos
• Brown Sugar Shortbread from Shockingly Delicious
• Rock Cakes from Happy Baking Days
• Incredible White Chocolate Brownies from The Perfect Brownie
• Rocky Road Brownies from Wallflour Girl
• Autumn Spice Truffles from Desserts Required
• Profiteroles with Caramel Drizzle from Food Lust People Love
• Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
• Carrot Cake Sheet Cake from Pies and Plots
• Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

• Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D's Books and Cooks
• Tex Mex Chicken Salad Spread from Momma's Meals
• Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog

MOVE IT for 30 MINUTES

Exercise does not have to be extreme to be effective.  When it comes to our health and fitness, it is not a competition, but a lifetime maintenance body program.  There may be those who have certain goals and need to perform above the maintenance requirement, but in general creating a healthy ROCKIN body can be accomplished by moving it for 30 minutes at least five days per week.  Most of us want to feel and look good in and out of clothes with a simple exercise routine that does not require leaping over tall buildings in single bounds and lifting hundreds of pounds of weight.  I am not knocking those doing the leaping, heavy lifting, or extreme sports with this Blog, but addressing the norm demographic of everyday people who just want to get healthy and look healthy.

Studies have shown that 150 minutes of moderate aerobic activity such as brisk walking is sufficient to maintain a healthy body, and spread over time throughout the week.  It would be reduced to 75 hours per week if the exercise is vigorous like running or attending an aerobics class.  Also recommended is weight resistance training two days per week, and although the guidelines are not quite as thorough with duration on this one, I personally keep my weight training sessions to no more than 45 minutes including my warm up and stretch time.  What that means is if you move that body for 30 minutes five days per week while maintaining a healthy nutrition program, you will see results or maintain an already in shape physique.  Everyone has 30 minutes to give to their health regardless of any excuse thrown down on the table.  If health and fitness is a priority, the exercise will be a priority and that is the simple truth of it. 

The best part about getting our sweat on for 30 minutes is making it our own.  When we create physical activities that are enjoyable, that is what builds a lifestyle of physical activity.  If the outdoors suits your fancy, lace up the tennis shoes or hiking boots and find some fun trails, and if using cardio equipment while watching a show or listening to music floats your boat, that works just as well.  The heart muscle only understands the demands of exercise being placed on it, not what you are specifically doing if that is a question you are pondering.  Sweat is sweat, a mile is a mile, and 30 minutes is 30 minutes and what you do to increase the heart rate at a moderate level for that amount of time is up to you.  The point is to just MOVE IT!

It really comes down to getting back to the basics of exercise and keeping it simply fun, and a part of our everyday life.  The latest trend of extreme this or that, no pain means no gain, or work until you bleed program will never become the maintenance body program that will carry us from where we are now into our elder years. There is much controversy with these types of programs and some are used to fit specific athletic goals, but not what the laymen person is looking for to get healthy and overall improve quality of life.  I am trying to motivate everyone to just MOVE IT FOR 30 MINUTES as a start, and not get caught up in the hype of fad exercise movements that may look absolutely amazing, but are not the “only way” to achieve healthy results.  There lies the confusion of interpretation that the only way to achieve a smoking hot body is to do this type of new trend or fad workout.  Believing that there is only one way to achieve something creates a very boring world and variety is truly the “spice of life.”

Working in this industry for over 30 years, I have come to appreciate more and more the simplicity of health and fitness, and that it truly does not require as much time as one might think to be a healthy person.  I never exceed a one hour block of time in my workouts and often I am reduced to the “move-it for 30-minute” program because it fits with my work schedule.  As long as I challenge my body, it feels good, and I am focused on quality of movement, I am accomplished and start my day energized.  Getting caught up in the stress of what we think exercise is according to the media scares many off with feelings of intimidation and inadequacy, and stopping people before they even start.  Crap, some of the things I see scare me as well, but the thing to remember is not to believe everything you read or see, and stick to searching for what works for you.  Keep it simple, don’t stress or sweat the small stuff, and all of us do have the time to just MOVE IT for 30 MINUTES.

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding!

HEALTHY AND FIT IS NOT ROCKET SCIENCE

When it comes to getting a healthy fit body, it is not about making it complicated, extreme, and it is far from a science project.  There are so many confusing messages hitting us square in the face about the “right” diet and the “right” fitness fad exercise program to create what we so long to become.  Even further, people rush in droves overspending on pills, powders, gimmicks, videos, extreme fitness programs, and anything that promises a smoking hot body in two weeks or less.  Sadder still, there is no consideration of the negative effects on the body when such choices are made.  It is the dive blind and hope for the best philosophy and that would scare the crap out of me.

Think about the word health and what that means to you personally. I live a life of health and fitness and teach it as a lifestyle of quality that includes eating healthy foods, exercise and stretch on a regular basis.  It is also important to reduce pain in our bodies, and stress in our lives overall.  Lastly, I touch on the areas of emotional and spiritual health and wrap health up in a balanced package of physical, nutritional, emotional and spiritual well-being. There is nothing blind about the correct approach to adopting a healthy lifestyle and achieving that smoking hot body.

We all have the potential to create our best healthy body, but fall short when we slip through the cracks of empty promises and seek out the quick fixes that are never guaranteed.  What is guaranteed and will provide the results of good health and fitness are our individual choices to live a healthy life each day. This process is not rocket science but getting back to the basics of simple living.  Eating healthy has become such a complicated subject of what to eat, when to eat, why to eat and the same is true with exercise as everyone preaches the “my way is the only way” agendas. 

Let’s consider how to make healthy simple and work for each of us.  I like to start by writing down healthy foods that I enjoy eating: lean chicken, fish, peaches, plums, raw nuts, fresh vegetables, yogurts, and chocolate for example. I do the same thing with my exercise programs: ARC trainer, HIIT programs, dancing, stretching, and weight training to name a few.  I keep my cooking simple and healthy using olive and coconut oils, lots of spices, and herbs.  I exercise for no more than an hour 4 to 5 times per week, and make it a goal to get plenty of rest.  There is nothing magic about what works for me and I create my healthy lifestyle around what I enjoy.  If the focus is on simple, healthy, and fun, the results of that lifestyle will be seen on the outside as well as the inside.

Adopting a physical healthy lifestyle is not extreme, is not meant to hurt our bodies but a gift of moving our bodies in a way to challenge and build a stronger self.  There has been some trial and error as I have walked through the types of exercises that work best for my body, that continue to challenge me, but eliminate or greatly reduce risk of injury.  I may try something and feel aggravation and not that good sore that occurs from a great workout, and that is my body’s way of telling me not to do that move.  I simply remove what does not work for me, and keep what does.  My workouts will not be your workouts, and I do not buy into that philosophy of there is only one right way. Life and health does not work like that and I say run from any fitness professional who preaches that agenda. 

The same goes with adopting a healthy eating routine.  There is never a “one-size-fit” all program, we all have different tastes, and I hope we are all steering clear of foods that upset our systems. Our bodies are wonderful machines that know exactly what to do with the food we consume, and honestly, we are all adults with common sense enough to know that if we continue to eat like crap, we will feel like crap, and our bodies will be wearing the consequences.  There are no pills, potions, or exercise programs that will take away the results of poor eating habits.  It is important to realize that although science is at work in our bodies every day, when it comes to adopting a healthy lifestyle, let’s leave the rocket science where it belongs and get real with keeping it simple.

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FIT AT 50!

Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list.  If you are inspired, LIKE my entry, leave a comment and I look forward to responding!

DIY Mini Magnet Terrarium

Happy Friday friends! I wish I could say that I have the weekend off but alas I'm headed in to work tomorrow to save lives one icky gallbladder at a time. Not a very glamorous job but at least it's near freezing in the operating room. Next week I have 5 days off starting on Wednesday and we are headed up to Northern Arizona to stay in my in-laws cabin. I can't wait to get out of this stinking heat! I seriously don't think I can make it to August, actually it doesn't really cool down until the very end of October here, ughh.


I wanted to share this lovely DIY mini magnet terrarium with you. Easy to put together and a super cute and unique accent on your fridge. I know I would love to have these arranged on my fridge instead of clippings and doodles for a change.  Not that I don't love the kids doodles ;)

DIY Mini Magnet Terrarium (via http://cladandcloth.com/)

I’ve got some cool news!  I’ve been selected to create a DIY kit for Darby Smart!  I’m still working with them to create the kit but I’ll let you know as soon as it’s available.  In the meantime, I got a box just to see how it felt to open…

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Tuna and White Bean Cakes with Shaved Spring Asparagus and a Light, Lemon Tarragon Sauce {gluten free}

Question.  How do you make crab cakes when you're craving them like nobodies business but you   a.) don't have any crab and  b.) are on a budget? 

Answer.  You doll up some tuna with fresh herbs, lemon and shaved asparagus, dip it by the forkful with no shame into a tangy lemon, tarragon yogurt sauce and wash it down with a glass of Pinot Grigio.


Delima averted.





Then, just to gloat, you tell yourself that you are being super health conscience because you ate a practically perfect meal by utilizing the antioxidants in the wine and gave your body a good dose of healthy Omega 3's which are hard to come by these days, thereby forgetting all about the fact that you aren't  in fact  having crab cakes.  Pssshhhh, who needs em?

These tuna cakes are easy enough for a Monday night dinner -- or in my case a Tuesday night dinner. Tuesday's, without fail, are the crazy busiest Orthopedic days in surgery for some reason. Coincidentally (or not) it's also when people tend to call in sick, have some sort of emergency or just decide to spend the day soaking up the Spring sunshine (I would choose option 3 but I'm too chicken to make it happen).


This particular Tuesday provided to be all of the above plus an added curve ball. Seeing as we were short staffed (more than usual) I didn't get to work with the Ortho Doc who I usually assist during Makoplasty surgeries. Instead, I ended up doing total hips and knees with a Dr. I hardly ever work with meaning I couldn't rely on my "Auto Pilot" and had to use my memory/mommy brain instead....  at least until my coffee kicked in.... around noon. Not good.


My point,  I am mentally and physically and in all other ways exhausted on most every Tuesday. These tuna cakes are just a tad bit more complicate that spaghetti and meatballs or in our house, spaghetti and Italian sausage. You get the point. They are super easy to throw together.


A few chopped veggies and herbs thrown in a bowl with an egg and a can of tuna and you have yourself a  not so  fancy meal.

How can you not add asparagus to every meal during the Spring? Wait, am I the only one who worships this gorgeous veggie? No wonder since it's cousins are onion and garlic! 

I pulse a bit more than half of the white beans in my food processor and reserve some to add texture. 

Instead of using bread crumbs which you already know are high in gluten and cause bloating, stomach fat and various other ailments, I used finely chopped veggies and green onion and  nutritional yeast to bind the ingredients together. As you can see, they formed patties quite nicely.

If I had to pick one one of my top 3 favorite kitchen tools, my stone baking pan would and will be on the list forever! It browns veggie patties quickly and evenly using NO added oil and cleans by scraping with a spatula and hot water. Good bye fryer! 

{If you are at all interested in purchasing a stone baking sheet or any of my other favorite kitchen gadgets or ingredients, please consider buying through Simply Healthy Family's 'Store' and help support this blog. It's very much appreciated!} 

Using a simple veggie peeler, shave thin strips of asparagus and pile on top of your cooked tuna cakes. There is no need to cook or even blanch the asparagus, it tastes amazing when shaved into such thin strips and pairs perfectly with these tuna cakes. In fact, I found myself nibbling on my pile of curled asparagus while admiring the beautiful purple and green of my favorite vegetable.

Oh, you'll want to cut off the very tips of the asparagus, the spear, and save it for tomorrows salad or stir fry. The tips don't shave well but are conveniently most peoples favorite part.

This light and tangy dressing is the key to these tuna cakes.  I must admit that however healthy and flavorful they are, tuna cakes as well as any other fish cake are a bit dry without some sort of sauce to jazz it up. It makes a mundane meal extraordinary.

Crab cakes usually come with some version of aioli paired with them not only to compliment the flavors, but to add moisture. My tuna cakes are no exception. Instead of aioli, which base is mayo (if you know me, I can't stand mayo) I made a thick and creamy yogurt lemon-tarragon sauce to spoon on top of my cakes.  Not sure which I ate more of, the tuna cakes or the sauce.

TIME    30 MINUTES        SERVES    4-6

INGREDIENTS

2, 6 oz cans of Chunk Light Tuna, drained

1 cup cooked (or 1 can, drained and rinsed) cannellini beans

1 lemon, juiced 

2 eggs

1/4 cup red bell pepper, finely diced

2 tablespoons green onion, finely diced

1/4 cup carrot, grated finely (optional, adds sweetness)

2 tablespoons green onion, finely diced

 4 asparagus spears (tips removed and saved for future use) 

2 tablespoons Nutritional Yeast

1 tablespoon dried Tarragon

salt and pepper to taste

 1 cup Greek yogurt 

1 lemon (from above) zested

1 tablespoon dried Tarragon

pinch of sea salt

Preheat oven to 400F

In a food processor, pulse 3/4 of the beans until smooth. Spoon beans into a large bowl and add remaining whole beans. Add tuna, eggs, lemon, bell pepper, onion, nutritional yeast, tarragon, salt and pepper. Mix until thoroughly combined. 

Using hands, shape mixture into small patties and place onto stone baking sheet or parchment lined cookie sheet.

Bake at 400F for 10 minutes. Flip patties over and cook another5-7 minutes.

Meanwhile, prepare lemon tarragon sauce by mixing all ingredients in a small bowl. 

Shave asparagus as instructed above. 

Remove tuna patties from oven and place on plate.  Dollop with lemon, tarragon sauce and top with shaved asparagus.

Serve with a side of mixed Spring field greens and chilled Pinot Grigio.

Simple Drunken Shrimp Linguine {Wine Pairings and Oil tips}

An insanely simple plate of drunken shrimp pasta is in order if you are feeling like you can't take one more second of the cold. I implore you to throw this pasta together and brighten your mood altogether.
Shrimp is one of my favorite, decadent treats yet it couldn't be easier to prepare. Literally minutes.

Fresh, raw shrimp is best but if you buy frozen shrimp, choose tail off, deveined large shrimp and make sure you remember to defrost them in the fridge for 24 hours before you cook them then pat them dry before sautéing. The frost on the shrimp won't allow them to cook properly, steaming them instead of sautéing.


Linguine noodles soaked up the extra drunken tomato sauce and was slurp worthy. Not to worry, cooking the sauce makes this dish alcohol free but the taste one step above ordinary! I threw some finely chopped carrots into my sauce to sweeten it up a bit and balance out the boldness from the infused tomato sauce and the spiciness from the red chili flakes. Garlic of course was added in generous amounts rounding out this bold and hearty pasta.



Wine Pairings

Even though this sauce has bold flavors, if you are pairing with a wine, choose  either a light red such as a Pino Noir or Chianti. If your sauce is on the spicier side, stick with a Spanish or California Rose to avoid a metallic aftertaste you'll get from red wines or choose a white wine with light, balanced fruit notes such as a Pinot Grigio or Sauvignon Blanc which will really bring out the mild flavors of the shrimp.

Ingredients

1 10 oz package Linguine noodles, cooked according to package directions, al dente
1 lb. large, raw tail off shrimp - deveined
1, 32 oz. can petite diced tomatoes, un-drained
1/4 cup good quality gold tequila {or red wine} broth or juice from tomatoes may be used 
1/2 cup finely diced carrots
6 cloves thinly sliced garlic
1 shallot, minced
1 tablespoon med-high smoke point oil: grape seed, palm oil, safflower, or avocado oil
1 tablespoon real butter
generous pinch of salt
red pepper flakes to taste



Have all of your ingredients prepped and ready to go!

While pasta water is being brought to a boil, heat a large wok over medium-high heat. Add oil and butter, let it get fairly hot but do not burn butter. Add dried shrimp and carefully and quickly toss to coat. Let shrimp sit for 2 minutes, flip again to toss and let sit for 1-2 more minutes till pink.

Add carrots, shallot and garlic to skillet, sprinkle with salt toss to combine. Cook 1 minute stirring so as not to burn shallot and garlic. Pour in tequila or other liquid you are using to deglaze the wok using a large, flat spoon to scrape brown bits of bottom of wok. Turn down heat to medium-low. Let sit for 2-3 minutes while liquid cooks down. Add tomatoes, stir to combine. Let simmer for 3-5 minutes till just warmed through. Remove from heat. Spoon over drained pasta.

notes:

Adding salt to the carrots and shallots at the beginning of sautéing will soften them and bring out their natural flavors adding to the sauce.

Cast Iron Skillet, Sweet Chile Corn Bread { + Home Made QuickButtermilk}

Not another cornbread recipe you say. You're right. It's not. It's the best corn bread recipe ever. I'm confidant that way. Allright, it's all up for interpretation and personal preference but I for one prefer my cornbread sweet and slightly spicy and most importantly, not dry and crumbly. More of a corn 'pudding' but not exactly.

Sweet and spicy. Is there a better combo ever created? I think not. My mom's cornbread was always served with home made honey butter and was a special treat to go with our beans and greens. My corn bread can stand alone super star style and be the star to any main dish you serve.

Our favorites? Simple "Cowboy Beans, slow cooked in spices {What? I've not posted that one…. tbc} with sautéed kale drizzled in balsamic vinegar and maybe if your lucky, baked sweet potato fries.

Or, Chile con carne. Of course.

Orrrrrrrr, BBQ'd chicken and coleslaw comin' up!


Whatever you serve this with, be prepared that this sweet chile cornbread will most definitely be the star.

Make sure to enter my giveaway for a set of these cute cast iron skillets!
One square, one oval. Today's the last day!

Corn bread or cake? You decide.

TIME      30 MINUTES        SERVES     8

1 cup corn meal

1 cup flour
1/4 cup sugar

3 teaspoons baking powder

1/4 cup butter

1 teaspoon baking soda

2/3 cup plain yogurt

1/4 cup creamed corn

1/4 cup frozen corn

*1 cup buttermilk

2 eggs

1/2 teaspoon salt

1 (4 ounce) can mild green chilies (optional)

Pre Heat oven to 375F

Mix dry ingredients together in medium size bowl.

In separate bowl, combine wet ingredients, stir to combine. 

Lightly grease 10" skillet {or several individual skillets) with butter.

Combine wet ingredients into dry, stirring just till combined. Pour batter into prepared skillet. 

Bake at 375F for 25-30 minutes till lightly browned on top and toothpick comes out dry.

Remove from oven, place on cooling rack. Serve warm.  

notes:

If your like me, store bought buttermilk usually goes to waste after I use it for the recipe intended for.

Here's a super quick way to make your own. 

1 cup whole milk + 1 tablespoon plain vinegar  

Mix. let sit for 5-10 minutes. = home made buttermilk  

Pairs well with:

Cowboy beans and Greens. {should I post my recipe?}

Grilled/BBQ'd Chicken and Apple Slaw

Chilie of course!