Recipe of the Month: Hearty Lentil Spaghetti

This. Is. So. Good!!! I made this recently when hubby was out for the night. The kids are pretty easy to please, as long as the supply doesn't run out, so I opted to make a meatless dish for us. I don't think I'll ever go back to "traditional" spaghetti after this. 

Hearty Lentil Spaghetti

Ingredients

3/4 cup chopped onion

1 tablespoon olive oil

2 garlic cloves, minced

1-1/2 cups dried lentils, rinsed

4 cups vegetable broth

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 can (14-1/2 ounces) Italian diced tomatoes

1 can (6 ounces) tomato paste

1 teaspoon white vinegar

1-1/2 teaspoons dried basil

1-1/2 teaspoons dried oregano

12 ounces uncooked spaghetti--I used the wagon wheel pasta, which worked really well to scoop

      the sauce

1/4 cup shredded Parmesan cheese

Directions

1. In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.
2. Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes.
3. Cook spaghetti/pasta according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Recipe of the Month: Kettle Corn

Several years ago, I really liked the microwave kettle corn. And then a tragedy happened. Our microwave died. I hardly ever used the thing for anything else besides the kettle corn. So I began a hunt online for a homemade version. I found it. Hubby demanded we replace the microwave. I still will only eat my homemade version now. No way would I go back! Here it is.

Kettle Corn

Ingredients

Made as follows, this makes a large bowl of popcorn. This recipe can be very easily adapted to how hungry your bellies are when making it.

1/2 cup popcorn kernels

1/4 cup oil, I use canola

1/4 cup white sugar

Directions

1. Place 3 popcorn kernels and oil in large covered saucepan over medium heat.

2. Listen for all 3 kernels to pop, then add remaining popcorn kernels and sugar at once.

3. Keep covered, lifting and shaking pan frequently until popping slows almost to a stop. Heat may need to be lowered slightly, depending on your stove.

4. Remove from heat and pour out into a large bowl and enjoy!

Le Sigh....Catching Back Up Again...

Well, I had a pretty good run going at keeping up with this blog, and then came Thanksgiving and the rug got pulled right out from under me. Now in this post, I'm going to catch up for the month of December all the posts I've missed. I'll condense it though. ;)


Upcoming Events
Christmas is almost here, and I've decided December is a good month to block out my weekends from being available. So many family/friend/shopping/decorating/raking/gutter-cleaning/light-hanging demands, I sorta panic whenever I've gotten an appointment request during the weekends this month. Making a note of this for next year.


Recipe of the Month
I stumbled across this recipe in October after watching a few food documentaries on Netflix, and this became the first (and so far only) vegan recipe I've ever made. And it. Is. Good. :)


Pumpkin Pie Brownies (pumpkin + chocolate = safe bet for a first vegan recipe and success!)
Ingredients
For the Brownie Layer
4oz bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 tsp vanilla
3/4 cup flour (in my house, it's always whole wheat, unless I'm making snickerdoodles--wheat just doesn't work for those)
1/4 cup dutch processed cocoa powder
1 T tapioca flour (or arrowroot or corn starch--I used corn starch)
1 tsp baking soda
1/4 tsp salt
For the Pumpkin Pie Layer
1 cup canned or pureed pumpkin
2 T tapioca flour (or arrowroot or cornstarch--I used corn starch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 tsp vanilla
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground allspice
To Decorate
A handful of chocolate chips (would you believe I forgot about that?!)
Directions
Preheat oven to 350F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper (I used a greased square pan).
To Make the Brownie Layer
1. Melt the chocolate.
2. In a large mixing bowl, mix together pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, tapioca (cornstarch), baking soda, and salt and stir to combine, then mix in the melted chocolate.
To Make the Pumpkin Layer
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.
To Assemble
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.


Product & Service Spotlight: Gift Bags & Last Minute Lottery

Included in the $15 gift bag is 2oz jojoba (the "oil" I use for massages, 2oz Aloe Body Wash, 2oz Lavendar Spa Bath/Body Wash, Aloe Foot & Callus Rub, and 2 therapeutic detox bath soaks. I even have some gift bags and tinsley stuff to package it in if you'd like. The perfect way to package a gift certificate. 

The Last Minute Lottery--that name just came to me now--is something I've been thinking about doing for the past several weeks. So what is it? Many of you already follow me on facebook and have no doubt seen my posts offering to book my open same-day appointments for $15 off regular rates. I've been thinking about taking this a step further and calling specific client(s) to fill the appointment gratis. Eligible lottery entrants would be unemployed, students, seniors, and/or veterans. Funny thing is...shortly after I had this idea in my mind, my schedule started to fill up naturally! So I haven't compiled my lottery yet, but the thought is still in my mind. More updates to come--keep a look out.

Post your feedback below! Happy holidays!!! 

Recipe of the Month: Thanksgiving Special Edition

With Thanksgiving around the corner, I couldn't narrow it down to just one recipe, so I've included a few tried and true favorites. I'd love it if you posted your family's favorites in the comments below as well!!

Easy Herb Roasted Turkey

The first time I made a turkey with this recipe, the meat was literally falling off the bones! Didn't come out quite as tender the second time I made it though--may have been a lucky bird the first time around--but was still delicious.

Ingredients

• 1 (12 pound) whole turkey
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Day-After-Thanksgiving Turkey Carcass Soup

Hubby's not a fan of peas, so I leave those out, and I prefer noodles over rice. This recipe offers a good place to start out if you're like me and aren't all that brave in the kitchen. ;)

Ingredients

• 1 picked over turkey carcass
• 1 1/2 cups leftover stuffing
• 2 celery stalks, chopped
• 2 carrots, peeled and sliced
• 1 onion, peeled and diced
• 2 bay leaves
• 1 tablespoon poultry seasoning
• 1 teaspoon ground sage
• 2 1/2 quarts chicken broth
• garlic salt to taste
• ground black pepper, to taste
• 2 cups (uncooked) regular long-grain white rice
• 1 (16 ounce) package frozen green peas

Directions

1. Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.
2. Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Monkey Bread II

I know some people make monkey bread using the canned biscuit stuff--not me. For one, I'm more a fan of "scratch" than processed, and it just doesn't taste right. Biscuits are more salty, and I like my monkey bread sweeter--and I use wheat flour 99% of the time too.

Ingredients

• 2 1/2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 cup white sugar
• 2 tablespoons margarine, softened
• 1 cup water
• 1 cup margarine
• 1 cup packed brown sugar
• 1 cup raisins

Directions

1. Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.
2. When dough is complete, place dough on floured surface and knead 10 to 12 times.
3. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.
4. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
5. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.

PHILADELPHIA Pumpkin Swirl Cheesecake

I use almost this exact recipe. Here are the ways my recipe is modified: I use 2 cups crushed ginger snaps, 6T butter, 1cup sugar--divided 3/4 and 1/4, using 1 1/2 cups of the batter to be mixed with the pumpkin & spices, and I bake at 300* for my dark, non-stick springform pan for 55 minutes (325* for 55 minutes if using a silver springform pan). 

Ingredients

• 18 PEEK FREANS Ginger Crisps, crushed
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 3 (8oz) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground cloves

Directions

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

I've made several other cheesecake recipes over the years too, so if pumpkin isn't your thing (cheesecakes are kinda my thing), or you just want something different, let me know what you're interested in, I may have another recipe to suggest. I haven't even decided which cheesecake recipe I'll be doing for this year's Thanksgiving yet! So many delicious ones out there!!

Please share your favorite recipes in the comments!

Recipe of the Month: Pumpkin Oat Bread

This recipe is my own creation. If you came to my open house last Saturday, this one is already familiar to you. When I made it, I didn't realize I was low on my spices, so I had to improvise a little, and those changes are noted below.

Pumpkin Oat Bread

Ingredients

1/2 cup white sugar

3/4 cup brown sugar

1 tablespoon cinnamon

1/4 teaspoon ground cloves (could even be 1/2 teaspoon)

1/2 teaspoon nutmeg

3/4 teaspoon salt

2 teaspoons baking powder

2/3 cup canola oil

4 eggs

14 1/2 oz canned pumpkin

2/3 cup ground flax seeds

2 cups whole wheat flour

1 cup old fashioned oats, save some for sprinkling on top of bread 

1. Mix together sugars and spices. Add oil, eggs, and pumpkin. Mix well.

2. Stir in flax, flour, and oats.

3. Spread into 2 greased loaf pans (standard size, adjust baking time if using mini-loaf pans).

4. Sprinkle plain oats on top of batter.

5. Bake at 350* for 1 hour 10 minutes--1 hour 20 minutes.

When I made this for the open house, I was almost completely out of ground cloves, so I added in about 1/4 teaspoon pumpkin pie spice and polished off that jar too, so I also added a moderate dashing of Allspice. Still turned out great--this recipe is very adaptable and forgiving. :)

Recipe of the Month: Gobble Up Granola Snacks

The kids are back to school. This granola recipe is great to throw in lunch bags, or have as an after school snack. Lots of possibilities with this recipe too--let your kids pick which fruit, nut, cereal, or sweet-tooth addition they'd like.


Gobble Up Granola Snacks

Ingredients

• 2 1/2 cups crispy rice cereal
• 2 cups quick-cooking oats
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup (or honey)
• 1/2 cup crunchy peanut butter
• 1 teaspoon vanilla extract
• 
  

Directions

1. In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Recipe of the Month: Smoothies!

One of our family favorites, especially in the summertime when there's so much fresh fruit around and a cool treat sounds so good, is making smoothies.

While we usually just throw in whatever's in the house--blueberries are always in the freezer, bananas, pears, peaches, melon, strawberries, raspberries, apple, yogurt, ice, and with more adventure maybe some carrot or celery--here's a link with 23 smoothie recipes to give you more ideas. 

Enjoy, and stay cool now that summer is finally beginning to appear! Tell me which recipes from the link above or your own personal creations you like best. We could always use more variety.

Recipe of the Month: Tomato Basil Pasta Salad PLUS a Bonus Pasta Salad Recipe

My sister found this recipe last summer and kindly passed it on to us. It's become a favorite for sure.

Tomato Basil Pasta Salad

Ingredients

1 1/2 cups grape/cherry tomatoes, cut in half

1/3 cup chopped red onion

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp minced garlic

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried oregano

12 oz. your favorite pasta, we usually use wheat rotelle

1 cup fresh basil leaves, cut into thin strips

Directions

1. Put tomatoes, onions, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
2. Cook pasta. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve at room temperature up to one day.

Bonus Pasta Salad Recipe

This recipe doesn't actually have a name. It's a sauce recipe (French Dressing?) that I got from one of the girls I went to massage school with. I hadn't made it in YEARS and suddenly a couple weeks ago, I HAD to have it, and searched through my stockpile of cookbooks, recipe clippings, online, etc. Finally found it, and love it as much as ever. The quantities for sugar and oil seemed a bit excessive to me (at 1 cup for each!), so you may want to play around with how much works for you. Enjoy!

Ingredients

1/2-2/3 cup sugar

1/2 tbsp paprika

1 tsp dry mustard

1/2 tbsp salt

1/2 cup cider vinegar

1/2-2/3 cup salad oil, olive oil works well

Optional add-ins: 1-2 cans tuna, sliced olives, onion, etc.

Directions

1. Mix all ingredients well in large bowl.
2. Cook your favorite pasta, our's is medium-size wheat shells. Drain. Mix with sauce. 

The sauce won't appear to be that much in the bowl, but it really coats a lot of pasta. Be prepared to have a large, very full bowl of pasta when you make this, or consider halving the sauce recipe.