Meatless Monday: Pasta A La Caprese

Hi, my name is Amber.

And I'm late.

Yep, I was supposed to share this on Monday or Tuesday...

Here we are Thursday and I'm finally getting around to it.

Not because I haven't been rocking the pots and pans in my kitchen

(I have some exciting recipes I can't wait to share)

but because... I'm just enjoying time with Mr. T more.

I got really frustrated with myself in the last couple weeks.

I would go to bed at night feeling like I didn't make enough of an effort to connect with Mr. T.

I'd be too tired to giggle and joke with him

and would just lazily lull off to sleep.

Instead of going through our daily thanks and enjoying our nightly prayers,

I'd just read a few pages of my book and pay a visit to Mr. Sandman.

I'm glad I caught myself.

But it's taking time from other places in my life.

And, to be honest, I'm completely okay with it.

Hopefully your heart isn't aching too much for me in my absence.

P.S. He has enjoyed the time just as much as I have.

I came up with this meat-free number to share with all of you!

Mr. T loves himself some caprese.

Mozarella and tomatoes with a sprinkle of basil just makes him happy!

He believes a good caprese is good with anything...

Tacos, Chinese, Spaghetti, all things and everything.

I respectfully disagree.

Pasta A La Caprese

(with homemade pesto)

Homemade Pesto

Ingredients

Handful (or 2) of Spinach

Juice of 1/2 a lemon

5 Basil Leaves

Drizzle of Olive Oil

Salt and Pepper, to taste

2 cloves minced garlic

Directions

1. Combine all ingredients in a blender or food processor.

2. Pulse until made into a nice paste.

3. Taste for flavor.

4. Add what's needed (if anything).

5. Serve as a dip or over pasta or on pizza or foccacia...

The options are endless!

As for the pasta...

It's pretty simple really.

Pasta A La Caprese

Ingredients

1 cup cherry tomatoes, halved

(I used some yellow and some red... Whatever suits your fancy)

1/2 containter of Ciliegine Mozzarella

(That's the size, not the brand name... They're cherry sized balls of cheesy goodness)

Homemade pesto

(from above!)

1/2 box of pasta (of your liking)

Drizzle of olive oil

Dash of salt

Directions

1. In pot of water, add dash of salt and drizzle of olive oil.

2. Cook pasta as package directs.

3. While pasta cooks, make pesto and half tomatoes.

4. When pasta is al dente, strain and put back in pot without heat.

5. Add tomatoes, pesto, and mozzarella.

6. Stir it up so everything gets coated in the spinachy wonder.

7. Serve and enjoy with a glass of fine Italian wine!

Breakfast of Champions: My Favorite Smoothie Mix-Ins

I know, smoothie, basic, why share?

I wrestled with posting about my favorite breakfast drink

(that has quickly become a routine)

and decided if just one person decides to try adding some not-so-conventional ingredients

to their smoothies as a result of this post, it is worth it.

Plus, one day when I'm tired of my blended glasses of breakfast bliss,

this will be my reminder of an extended period of love for frozen fruit and my blender.

The smoothie isn't all kinds of cooking enlightenment
(frozen fruit + yogurt + juice + a blender = BOOM!)

and as a result, I'm not going to put some fancy pants recipe up here.

I'm just going to share some of the things I love to add to mine.

Then maybe, just maybe, you'll share your favorite add-ins!
There's a feeling of excitement in being able to change my mix-ins...
It's like Cold Stone or Marble Slab gone health nut, morning pick-me-up.

Mrs. T's Top 5 Unconventional Smoothie Ingredients

(and their benefits)

1. Almonds

Whole and raw.

Just drop a handful into the blender and give them a whirl.

I love the texture they add to my otherwise-smooth smoothie,

and the nutty flavor is nice.

If you're not a big nut fan, the flavor isn't overwhelming so you can "hide" them

from your distinguished palate.

Little Interesting Fact: I skipped these in my blended beverage this morning

and I was hungry much earlier than normal.

 I am convinced (by myself) that almonds keep me fuller longer.

2. Uncooked Rolled Oats

Fiber, fiber, fiber.

These things will keep you... regular.

As in, you won't be a weirdo all because you have oats in your smoothie.

Or maybe you just won't have the whole bloating deal...

Warning: Rolled Oats come with some texture in your smoothie.

Texture that may get caught between your teeth.

If that's not your deal, skip the oats.

3. Spinach

Fiber (once again) and a way to up your leafy greens intake.

For those who aren't into the texture of spinach leaves (Bubba!)

or who prefer lettuce to Popeye's Veggie in your salads,

here's a way to sneak them into your diet without the ick-factor.

They will give your smoothie a green color...

But just imagine your biceps growing into pure muscledom and the color becomes bearable.

4. Dates

I was adding agave and honey to smoothies

(no, not at the same time!)

to sweeten them, until I had a blind date with dates.

Talk about a match made in Heaven.

These little buggers

(that really do look like cock-roaches minus me screaming and running around chaotically)

add sweetness while providing little surprise nuggets of chewiness.

That sounds disgusting, but I promise, it's divine.

5. Ginger

Ginger is like the PB to my J.

A little piece of peeled ginger tossed in the blender adds such a wonderful flavor

while adding a freshness to the fruit flavors.

Maybe I sound like a loony toon, but I believe ginger was made to enhance fruits

not just to kick up the flavor in Cuisine of the Orient.

Extra Special Bonus Material!

6. Unfiltered, Organic Apple Cider Vinegar

Have you heard about this new health trend?

I know it's not new to anyone but me...

But I'm trying it out.

Maybe I'll be an ACV miracle and lose twenty pounds and become a poster child!

(More likely NOT, but I can dream right?)

I don't so much mind the favor of ACV, but for those who do...

Add it to your fruity smoothie rather than trying a quick chug of a glass of spiked water.

What quirky fun do you add to your smoothies?

I can't wait to try out your favorites and add them to mine!

Roasty Toasty Maple Almonds

So Meatless Monday was an out to dinner affair this week...

Meaning, I really have no meatless recipe to share.

But, as a fun consolation prize that is an effort to rewin your affections,

I have these Roasty Toasty Maple Almonds to share.

You see, I hear that almonds are healthy and you should like them.

rom what I understand, you should even go so far as to love them.

However, they're kind of boring in their taste.

And something about their texture (in the raw form) is not my favorite.

However, buying the seasoned ones usually comes with some weird additives.

In my efforts of keeping my diet clean

(or as close to clean as humanly possible without driving myself insane),

I  decided to roast and season some myself.

Good choice!

These are wonderful, even as soon as you whip them out of the oven and they're still warm.

And simple. So simple.

If I had kids, I'd definitely make these as a kitchen project together.

So easy, yet rewarding.

Here goes nothing!

Roasty Toasty Maple Almonds

Ingredients

1 pound raw almonds

(I buy them in bulk at Henry's for a steal of a deal)

1 egg white

A few shakes of cinnamon

Dash (or two) of salt

1/4 cup maple syrup

(pure maple, not that Aunt Jemima questionable stuff)

Directions

1. Heat oven to 350F.

2. Seperate out the egg white in a small bowl.

3. Add maple syrup and cinnamon to bowl and whisk.

4. Spread almonds out on a parment paper lined baking sheet.

5. Pour egg white-maple mixture over almonds being sure they're coated.

6. Sprinkle with salt

(if you're longing for the salty sweet flavor I love)

7. Pop into oven for 1 hour.

8. Enjoy the sweet smell that fills your house.

9. Remove and let cool.

(This wasn't so successful for Mr. T and me...

We were dying to try them after enjoying the smell for so long.)

Another fun part of the almonds...

The egg whites bubble in the oven a little bit which

1. Makes funny noises that all family members will enjoy.

2. Softens the raw flesh of the almond making them a little soft and not so nutty in texture.

Favorites from my 1990's Childhood with a Side of Meatless Monday

"Fast food feels fuzzy
Cause it tastes like stuff that's scuzzy
I used to feel like such a nerd
I refused to eat that strange bean curd
I didn't eat it -ow- but it ate you
Aw-wee-oo
Killer Tofu
Eee-aw-wee Iee-oo
Killer Tofu"

Do you remember the Beets? 

They were the favorite band of Doug Funny.

You know, Doug, the hottest cartoon man of the 1990s.

Ok, I lie.

I'm not really into the green sweater vest, khaki short, thin hair thing.

But if I was, you know who I'd be after.

What in the world does this have to do with Meatless Monday?

...I have always refused to eat that "strange bean curd"

but come Meatless Monday I decided to take on tofu.

Yep, I took on tofu. 

(I know I'm not the first one to cook it, but it's definitely the first time I've even considered)

So... enjoy!

(and, for the record, I ate the leftovers with much gusto and joy!)

Teriyaki Baked Tofu

Ingredients

1 block firm tofu

1/2 cup soy sauce

1/3 cup honey

1/3 cup chopped green onions

2 cloves minced garlic

1 Tablespoon minced ginger

Dash of red pepper flakes

Salt and Pepper to taste

Directions

1. Place the tofu between two plates with a book on top the the plates.

(This will drain the extra liquid from the tofu so it'll marinate nicely)

2. While tofu is squished, combine all of the other ingredients and mix.

3. Whisk together ingredients.

4. After pressing tofu for 30 minutes (or so) drain the juice from a plate.

5. Slice tofu into small pieces and place in the bottom of a glass baking dish in a single layer.

6. Pour marinade over tofu.

7. Cover and refrigerate overnight.

After a long day at work... or Disneyland...

8. Heat oven to 375F. 

9. Uncover tofu and bake for 30 minutes. 

10. Serve over a bed of brown rice (if you fancy it) and enjoy! 

Let me tell you this:

While it doesn't feel like chicken, it tastes like chicken.

[via]

Another favorite from the 1990's.

Actually, now that it's out of the vault and we own it, it's a favorite from the 2010's.

Thanksgiving Thursday (With a Whole Lot of Personality)

Lately I've come to the realization I've got a whole lot of personality in a little body.

It's like little dog syndrome (I believe),

the smaller the dog, the bigger the bark.

I'm more quirky than cool,

more country than classy,

(and not so much the shabby chic country, more like Billy Bob, John Joe, Sally Susanna country)

more ridiculous than rad...
But it's alright because it's keeping you coming back here.
(Right? Ok, so it's just what I tell myself)

Despite being straight redonk-a-donk,
(made that word up all by myself!)
I'm thankful.
Once again.
I'm thankful for...

A church family.
Running with Mama Bird.
A husband who loves fishing as much as I love cooking, sewing, and running.
A good GREAT book.
Prayer.
The sun starting to peek its face through the clouds more often than not.
Jacuzzi warmth to soothe tired muscles.
Honest conversations about Him and His plans.
Easter plans with two families.
The Easter bunny.
Grace.
Gaby the Garmin.
A garden planted (and the hope it will grow).
Forgiveness.

Happy Easter Week!
I pray you can take a moment to remember Him and His son this weekend.
I pray you feel His presence in this very special time.

Meatless Monday and Meaningless Chatter From Mrs. T

I'm turning into one of those people.

Yeah, the kind that have no kids so they post ridiculous amounts of pictures of their animals.

To be honest,

I have no shame.

Hazel is so stinking cute.

(I also justify my sanity because I don't own a doggy stroller and Hazel will always walk)

I may be one of those people, but I'm not one of those people.

Plus, with her growing a visible inch a day, 

I feel like I need to get as many puppy pictures as possible.

If you stop feeing them do they stop growing? 

(Just kidding, no need to dial up PITA)

March 23rd was National Puppy Day.

(I sort of missed the glory of it because I was post-birthday celebrating)

But check out the poster that I found online.

Does that not look JUST like Hazel?

Yes, she's basically a poster puppy.

Except that isn't her.

Here's a picture of her for you to compare and contrast with.

I know, she's cuter than the picture above.

On to Meatless Monday...

Now that I've bored you with my love for Hazel.

(She is precious McGee you must admit!)

Quinoa-Topped Tooty Fruit Salad

Ingredients

Couple handfuls of spinach, washed

1/2 cup quinoa, soaked for 15 minutes

2/3 cup chicken broth

2 Cutie Tangerines, peeled and sectioned

5 Strawberries, washed and sliced

1 green apple, peeled and sliced

1/4 of a hothouse cucumber, sliced and quartered

Sliced pepperoncinis (to taste)

(Confession: Mr. T added turkey to his)

Directions

1. Soak quinoa for 15 minutes.

2. Drain quinoa and add to saucepan. 

3. Stir in 3/4 cup chicken broth and a sprinkle of salt.

4. Cook on low heat for 20-24 minutes.

(Until the little white rings around the outer edge of the grains appear)

5. Peel and separate oranges.

6. Wash and slice strawberries.

7. Slice and quarter cucumbers.

8. Peel and slice apple.

9. Sprinkle with pepperoncinis.

10. Remove finished quinoa from heat and serve over salad.

11. Dress with Lemon Vinegarette.

Seriously, delicious.

And, in case you were worried, quinoa is a whole protein.

No need for meat because quinoa is rocking your meathead socks off!

Oh goodness, sneaky puppy!

I topped it with a 

Lemon Vinegarette

(this will be enough for 2 salads, depending on your love for dressing)

(see the lemon zest on there looking like little, tiny, yellow spaghetti?)

Ingredients

1/4 cup olive oil

1/4 cup balsamic vinegar 

(I had some dark cherry infused stuff that was phenomenal)

Zest from 1 lemon

Juice from 1 lemon

Sprinkle of freshly ground pepper

Directions

1. Combine all ingredients in a jar.

2. Shake.

3. Slather your salad and enjoy! 

And finally,

with the showers done and frost season over...

We have planted our seeds and are crossing our fingers!

I'm hoping, praying, and wishing that our garden will be prosperous

and fruitful (and veggie-ful) this year...

We've never grown from seeds, so we're trying our hand.

I can't wait to share recipes with the fruits and veggies of our labors!

Mr. T redid all of the drip line.

My hero fo sho.

I wouldn't have guessed where to start.

Planted in rows... Time to pray we have green thumbs!

It only seems appropriate to close this out with some pictures of Hazel

doing her own gardening.

She's got a thing for plants.

Flowers... Roses... Weeds... 

Really, anything she can get her jowls around.

She even pulls them out of the dirt at work and drops them on my astro-turf entrance.

All kinds of classy.