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We love Mexican food in this house. We’ve discovered, though, that we probably prefer an Americanized version of it. The few times we have had the opportunity to sit down in an “authentic” Mexican restaurant, we have left disappointed in the flavors and go back to our favorites. The problem is that, with the Americanized [...]
We love Mexican food in this house. We’ve discovered, though, that we probably prefer an Americanized version of it. The few times we have had the opportunity to sit down in an “authentic” Mexican restaurant, we have left disappointed in the flavors and go back to our favorites. The problem is that, with the Americanized versions, you never know exactly what you’re getting. We are so conditioned to processed foods, in the United States, that we hardly recognize them and their dangers, anymore, as we’re eating. The beauty of the authentic Mexican food is that it is cooked with whole food ingredients, from scratch, and you know exactly what is going into it. That’s what I’m trying to do, more and more, in my own kitchen. (With the exception of tortillas. Oy! I still haven’t mastered them, yet.)
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Once you make these from scratch, you’ll never buy canned again. They are flavor-packed, easy to make in your slow cooker, economical and infinitely more healthy than store-bought. SOOOOO GOOD!
So, refried beans are a staple in our house. My kids will eat them for a quick snack, spread on a tortilla like peanut butter, then cover the beans in grated cheddar, roll the tortilla and pop it in the microwave to melt the cheese and heat the beans. These have been fondly dubbed, “Cheesies”, after a similar dish in a local restaurant. We also like them in beef and bean burritos, bean burritos or in tacos. They make a fabulous beginning layer in our favorite layered Taco Dip recipe and there are tons of other uses.
I used to buy refried beans, canned, but I never will, again; and it won’t be for the reasons you’re thinking. I’m not opposed to fat in our diet. I never bought the so-called low-fat or vegetarian beans. Our bodies are crying out for healthy fats — whole food fats that can nourish our immune and nervous systems, create strong cell membranes, aid in digestion, provide energy and work to help detoxify the liver. The politically correct demonization of saturated fats in America has not led to a healthier, stronger, less obese population. It has turned the unknowing public to fake fats, artificially created and hydrogenated, that our bodies don’t know how to utilize and it has introduced toxins and free-radicals into our systems. Free radicals are cancer-causers, and wreak havoc on our bodies, at a cellular level. Look around you at the large number of Americans who struggle with their weight. Most of them are drinking diet sodas, eating fat-free bagels, lowfat yogurt, reduced-fat milk and dairy products, and unwittingly, continuing to support a billion dollar food industry lie, because they’ve been told it’s good for them. The foods they are putting in their bodies are mixtures of chemicals, genetically modified foods and “enriched” ingredients. Do we look like it’s been good for us? Heart disease, cancers, and diabetes aren’t “going away” with the use of these products, obesity is on the rise and more and more of our children have allergies, diabetes and weight issues. Clearly there has to be a better way. I’m not a scientist, but I inherently know that food in the form God created it for our nourishment, and in balanced and common-sense serving sizes, must be the answer we’re missing. That doesn’t sell products, though. And the money created in this toxic industry has created something we never anticipated — powerful, conglomerates that have the money to pass legislation that protects them from the truth and limits our ability to know what they are trying to feed us. It’s madness. And it’s definitely time to take control of your own food supply, again.
I use our homemade refried beans in all our families favorite Mexican dishes. You will find the flavor of your favorite recipes to be so much richer and delicious when you prepare the refried beans from scratch with this simple method. Your family is going to love them!
The problem is that now, even though we recognize what’s happening, it’s difficult to change, because the majority of the food available in local grocery stores and markets is laden with genetically modified corn and soybean products, sugar, polyunsaturated oils, hydrogenated fats and tons of chemicals we can’t even pronounce. Those are the cheap, affordable products that tempt and woo us, from the shelves. It costs more to purchase whole, untainted foods, in the short-term, but what you’ll save in medical bills and time lost from work due to illness, over the long-term, will more than make up for it. Plus, with careful planning, buying local and seasonal whole foods and watching sales and coupons, many are surprised to find that these healthier foods don’t have to increase their grocery budgets. Be informed, buy smart, eat normal portions, not super-sized, and consume the flavor-dense, whole and natural foods that build health and vitality. You can do this! It’s never been more critical to know what we’re feeding our families. It’s hard to know who to trust and where to get the truth, but I have been studying a fantastic book, backed up by a lot of science and common sense, that debunks what we’ve been “taught” about food and health. I would recommend Nourishing Traditions as a must-read for your family’s health and to help you navigate the sea of myths, lies and misconceptions about our food supply, as well as what is critically necessary to properly nourish our families. Plus, it’s full of delicious and nutritious recipes.
688 pages packed with practical, do-able whole foods nutrition info that you will never get in the mainstream media. You’ll love the recipes and you’ll have the tools at your fingertips to make wise food choices for your family, debunking the latest politically correct food fads. This picture is my affiliate link, where Amazon has Nourishing Traditions for only $15.68 – a 42% savings!
And you thought this was just going to be a recipe for beans, didn’t you? lol The last can of refried beans I purchased had the following list of ingredients: cooked beans, water, salt, tomato paste (no mention of the ingredients in the tomato paste, but it is likely more salt and sugar), partially hydrogenated lard (Lard in its pure form is NOT hydrogenated. That is an “improvement”, by the powers that be, and that the human body cannot metabolize properly.), chili pepper, sugar (Really? Sugar? Do we need sugar in refried beans? And what kind of sugar? Corn, beet, cane, honey? How was it processed? is it GMO like most sugar beets and sugar cane?), natural flavors (What does that mean? Do the flavorings occur naturally, in nature, or are they chemically processed flavorings that mimic the flavor of naturally occurring ingredients?) and yeast extract (Again, do I need this in my beans? Typically it is added to products as a flavor enhancer.). My refried bean recipe only contains five whole food ingredients that we all recognize, costs a fraction of the price you would pay for canned beans, makes a large quantity that you can divide up and freeze in portions for future use, so you’re not tempted to just “grab a can at the store” and they only take a few minutes of your time to prepare. Simple, delicious, cost effective and nutritious. Isn’t that what you want your family’s food to be?
You are going to love this recipe! I got the idea to make these delicious beans when I was pinning all the fabulous recipes over at Chef in Training. Nikki loves to cook as much as I do and her pictures are absolutely gorgeous! I can tell her family’s tastes and favorites must be similar to our own. I modified the recipe, somewhat, to make it fit my family’s taste buds and my whole food, not-so-processed goals. It’s a keeper and we’ll make it over and over, again. I hope you enjoy it as much as we do!
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Ingredients
- 2 lbs. dry pinto beans
- 1 large onion, minced
- 2 Tablespoons fresh garlic, minced
- 12 cups of homemade chicken stock (could substitute water, but your homemade chicken stock does indescribably delicious things to these beans)
- 1/2 cup butter (not margarine)
Instructions
- Sift through your dry beans and look for pebbles or pieces of grass. Beans are a natural product, grown in the soil, and even the best brands can have shriveled beans or non-edible bits and be a little dusty.
- Put the beans in a strainer and rinse them with cool water to wash away any dust.
- After rinsing, place the beans in a large bowl or pot and cover them with cool water. Usually 3 cups for every cup of beans is a good ratio. Just be sure the beans are covered with at least two extra inches of water over the top of them. Cover them and let them sit on the counter overnight.
- If you're in a hurry and you don't have time to give your beans an overnight soak, you can place them in a large pot with the water, bring the pot to a boil, cover it and shut off the heat. Let the beans set for one hour.
- (Why soak dry beans before cooking? First of all, it helps to release the enzymes that start breaking down the indigestible complex sugars in the bean coating, making them easier to digest, and cutting down on gas. Secondly, it helps to insure they are clean. And thirdly, they will cook more quickly, which means less loss of nutrients and protein.)
- Drain your soaked and rehydrated beans and give them one more good rinse.
- Pour drained beans into your slow cooker.
- Add the minced onion, minced garlic and chicken stock.
- Put the lid on your crock pot and set it to high.
- Cook the beans until they are soft.
- If most of the chicken stock seems to be being absorbed, you can add a little water to the pot, to keep the beans cooking. They should always have a small head of liquid over the top of the surface of the beans.
- When the beans are soft, drain off any remaining liquid, reserving it for a time.
- Mash one stick of butter into the cooked beans. I used a potato masher and it's the perfect tool to get the chunky/smooth texture that makes these beans so delicious. If your beans still seem a little thick, you can add small amounts of the reserved liquid to achieve the desired consistency. We like our beans thick, so I don't use very much of the reserved liquid.
- Dry beans, onion, garlic, chicken stock and butter. Natural, wholesome ingredients to create a delicious and healthy pantry staple.
- When the beans are cool, I measure two cups into each quart-size freezer bag and seal them up to freeze. Use the beans just as you always do, in your favorite recipes. I use one two-cup bag in place of a typical 14-16 oz. can.
- We made these yummy beef and bean burritos with them. Doesn't it look amazing!!??
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http://busy-at-home.com/blog/easy-flavor-packed-and-nutritious-homemade-refried-beans-in-the-slow-cooker/When it comes to lunch, whether I’m at work or at home, I like things simple and quick. That’s not really too tough, but when you factor in the requirements of uber-delicous and meaningful nutritional value, those recipes are a little harder to come by. I recently pinned this wonderful formulation from Bon Appetit because it [...]
When it comes to lunch, whether I’m at work or at home, I like things simple and quick. That’s not really too tough, but when you factor in the requirements of uber-delicous and meaningful nutritional value, those recipes are a little harder to come by. I recently pinned this wonderful formulation from Bon Appetit because it seemed to meet those standards on every count, plus it simply made my mouth water to read the list of ingredients. For me, there’s nothing better than cold salads for warm weather lunches. Add citrus and the fact that it is a completely nutritious and hearty meal in one bowl and I’m definitely intrigued.
This recipe did not disappoint. Of course, I altered it slightly, to fit what I had in my own kitchen. The results are, nonetheless, extraordinary. I make it in the evening and have lunch for the next several days, as the flavors only get better and better, as it sits. Check out the original on Bon Appetit. The recipe, below, is the way I made it in my own kitchen. It’s light and packed with flavor, and the addition of quinoa provides that perfectly complete protein that leaves you satisfied and energized. The fresh lemon juice makes the veggies in this salad *POP*. I hope you’ll enjoy it as much as I do. Enjoy!
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Delicious tabbouleh salad of veggies and quinoa with a flavor-packed citrus and olive oil dressing.
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Ingredients
- -1 cup quinoa, rinsed well
- -1 1/2 cups chicken stock (could substitute water or veggie stock)
- -juice of 2 large lemons
- -1/4 cup white wine vinegar (I used champagne vinegar, because it was what I had on hand.)
- -1 teaspoon minced garlic
- -1/2 cup olive oil, (I used Meyer Lemon Olive Oil, but any good EVOO will work.)
- -1 large English hothouse cucumber, diced
- -1 pint cherry tomatoes, halved
- -1/3 cup red onion, minced
- -2/3 cup chopped flat-leaf parsley
- -1 teaspoon dried mint
- -salt and pepper to taste
Instructions
- Thoroughly rinse quinoa, to remove the bitter saponin layer.
- Cook the quinoa according to package directions. You can use water, but I almost always cook mine in chicken broth, because I like the added flavor and I usually make large batches that I divide and use in several different recipes. Whichever you select, use about 1 1/2 cups of liquid for each cup of quinoa.
- Once the quinoa is cooked and tender, fluff it with a fork and let it cool. I usually spread it in a thin layer on a cutting board to speed up the cooling time.
- While the quinoa cools, dice and slice your veggies -- cucumber, onion, and tomatoes.
- Mix the veggies, parsley and mint.
- Mix lemon juice, vinegar, garlic and salt and pepper in a small bowl.
- Whisk together, briskly, as you drizzle in the olive oil to make the dressing for your salad. Continue mixing until the oil is completely emulsified into the juice and vinegar. Set aside.
- In salad bowl, mix the veggies and quinoa.
- Pour dressing over salad and toss to coat.
- Refrigerate at least 30 minutes to chill and to allow flavors to marry.
- Enjoy!
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http://busy-at-home.com/blog/quinoa-tabbouleh-salad-nutritious-delicious-and-simple-lunch-youll-look-forward-to/Eggland’s Best eggs have been recognized as one of the 26 best, healthiest foods by Prevention Magazine in the “2012 Healthy Food Awards”. This is the second year in a row EB has received this prestigious award from Prevention. The 2012 Healthy Food Awards evaluated over 500 foods based on strict criteria, including whether the [...]
Eggland’s Best eggs have been recognized as one of the 26 best, healthiest foods by Prevention Magazine in the “2012 Healthy Food Awards”. This is the second year in a row EB has received this prestigious award from Prevention.
The 2012 Healthy Food Awards evaluated over 500 foods based on strict criteria, including whether the food provided a significant amount of fiber, protein, and essential vitamins. Aside from high-quality nutrition, selections were also based on delicious taste. Eggland’s Best was the only egg appearing on the list, with their organic variety being highlighted as the winner.
“Eggs are a great source of protein and hard-to-get nutrients like choline and lutein, but some eggs are better than others,” says Prevention.
All varieties of Eggland’s Best large eggs have 35% more lutein than ordinary eggs, and have 125 mg of choline. EB eggs are also an excellent source of Vitamins D, E, and B12 and are a good source of Vitamins B2 & B5.
Click here to find Eggland’s Best at a store near you!
If you haven’t checked out their first ever Cooking Contest, with a $10,000 prize, be sure to read about it and find out how to enter!
I’m so proud to have Eggland’s Best as one of my sponsors for BlogHer 2012, in New York City, this summer! As you already know, I’ve used their eggs for a long time, now, and so I feel very blessed to be able to work with them and share what I know about the company [...]
I’m so proud to have Eggland’s Best as one of my sponsors for BlogHer 2012, in New York City, this summer! As you already know, I’ve used their eggs for a long time, now, and so I feel very blessed to be able to work with them and share what I know about the company and their products, with you!
I am actually on pins and needles about Eggland’s Best’s first ever recipe contest! Have you entered, yet? You still have until August 12 and I hope that dozens of Busy-at-Home readers will take part. I’ve decided to try and inspire you, by creating a recipe of my own! Hopefully, it will start those wheels turning and you’ll submit your own fabulous original for the contest. You have so many options to choose from, since the entry can be for Breakfast, an Appetizer, a Main Course or a Dessert.
I know I’ve already shared a time or two (or fourteen), that I prefer to use Eggland’s Best eggs in my cooking and baking. Since I do spend so much time in the kitchen, and I need results I can count on every time, I always do my best to use ingredients that produce consistent, reliable quality in whatever I make. Eggland’s Best eggs help me achieve that; plus, when compared to regular eggs, their nutrition is simply superior. Here’s why I believe that.
Eggland’s Best hen feed which is an all-natural, vegetarian feed containing healthy grains, canola oil and Biotene™, (a unique and all natural feed supplement which includes rice bran, alfalfa meal, kelp and Vitamin E), is why their eggs are so different from others on the market. The feed contains absolutely no added hormones, antibiotics or steroids of any kind and is free of any animal fat, animal byproducts, recycled or processed foods. Their high, stricter than USDA, standards mean you can count on the quality and freshness of their products. Most EB farms deliver Eggland’s Best eggs to the store within 24 – 48 hours of laying and never more than 7 days. Under USDA regulations, regular eggs can be stored up to 21 days after laying before they get packed into cartons. Wow! Who knew? The careful attention to the health and nutrition of their hens, their commitment to quality and freshness, and the nutritional value of their eggs is why I’ve made the choice to use Eggland’s Best eggs.
EB eggs have two times more omega-3s, double the amount of vitamin D and 10x the amount of vitamin E. EB eggs are also a good source of iodine, selenium, riboflavin, and folate and have 25% less saturated fat vs. an ordinary egg. Each large EB egg supplies 200 micrograms of lutein for eye health, and all for only 70 calories per egg. That’s fantastic, and exactly the kind of value for my dollar that I want, when I choose the best products for my family to eat! It’s also another reason that Eggland’s Best is the right choice when picking ingredients for my new recipes. Speaking of which, I think you’re going to LOVE this one! My family devoured it with great gusto and I’ll bet yours will to. :)
Chicken Crescent Casserole - DELISH! Made with homemade crescent dough, chicken, bacon and veggies, it came together without a run to the store. All I needed was my standard pantry ingredients. This recipe turned out to be a real keeper. My family thinks I'm a rock star chef for coming up with it! (Always working to keep the illusion alive! :) ) I hope your family will love it, too! Enjoy!
I have to apologize, in advance for the pictures in this post. The wonky lighting in my kitchen is a whole post on it’s own, but it seems no amount of editing was particularly helpful in some of these photos. I appreciate your indulgence and will strive to remember to cook when the natural light is better, rather than relying on the bane of my kitchen existence, overhead flourescents. :)
Ingredients
- 2 cups warm water
- 1/2 cup sugar
- 1 Tablespoon yeast
- 1/2 cup butter, melted
- 3 Eggland's Best eggs, beaten
- 1 tsp salt
- 7 - 8 cups flour
- 4 boneless, skinless chicken breasts, cooked and chopped
- 1 cup bacon, fried crisp, drained and chopped
- 2 (8 oz) blocks cream cheese, softened
- 1 cup sour cream
- 1 tub Knorr chicken stock concentrate
- 1 red bell pepper, diced small
- 4 green onions, whites and tops, diced small
- 1/4 cup fresh parsley, chopped fine
- 2 cups kale, chopped ( I pull the tough stems from the center of the leaves before chopping. They tear away easily.)
- 3 cups Colby jack cheese, grated
For the Crescent Roll Dough
For the Casserole Filling
Instructions
- Dissolve the sugar and yeast in the warm water.
- Mix in the eggs and salt.
- Add the melted butter. (If it's super hot, allow it to cool, first, so you don't kill your yeast.)
- Add flour. (Be sure to add the last cup or two only a fourth to half cup at a time. As I've explained previously, the humidity in the air will determine how much flour you actually need for your dough. After the six cup mark, begin adding the flour in small amounts, mixing it thoroughly and then checking to see if you will need more. As soon as your dough is forming a solid mass and cleaning the sides of your mixing bowl, don't add another grain of flour.)
- Knead the dough for 5 minutes in your stand mixer or 10-12 minutes by hand.
- Place in a greased bowl, to rise, until doubled. (Cover the bowl loosely with plastic wrap or a damp kitchen towel to prevent the dough from drying out on top and to speed the rising process.)
- In the bowl of your stand mixer, (or by hand), blend the cream cheese, sour cream and Knorr chicken stock tub. (You could probably use bouillon or some other favorite seasoning. I am just a huge fan of the Knorr Chicken and Beef Stock tubs. They are inexpensive and packed with flavor. I always have some on hand, now. (P.S. They don't know me from my neighbor down the street. This post is not connected to them, in any way. I just use the product so much, used it in this particular recipe and highly recommend it for your cooking, in general. :) )
- Add the diced veggies, herbs, bacon and chicken.
- Mix to combine.
- Spray a 9x13 baking pan to prevent sticking. Set aside.
- Punch down the crescent roll dough and divide it into fourths.
- Roll one fourth of the dough into a rectangle that will fit the bottom of your 9x13 cake pan.
- Lay the rolled out dough into the bottom of your greased pan, pushing it our to the corners. (It might go up the sides of your pan in places and that's just fine.)
- Use 2 cups of the grated Colby jack cheese and spread it in a layer over the dough.
- Spoon your chicken/cream cheese filling over the cheese and spread gently to level it out.
- Use the last cup of cheese and sprinkle over the filling.
- Roll a second fourth of dough, about one inch larger than your 9x13 pan and then place the rolled dough over the cheese layer.
- Tuck the excess dough, straight down into the sides of your pan, like you were draping a bedspread over a bed, only you're draping dough over filling. :)
- Prick the crust, with a fork, in several places to create steam vents.
- Bake at 350 degrees for 30-35 minutes or until crust is beautiful golden brown.
- Cool five minutes, before cutting.
- Cut into squares and serve with your favorite salad and/or veggies.
- DELISH!
To Make the Crescent Roll Dough
Mix up the Casserole Filling while your Crescent Dough is rising.
Assemble the Casserole
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http://busy-at-home.com/blog/chicken-crescent-casserole-recipe-and-a-give-away-to-inspire-you-for-the-egglands-best-recipe-contest/I know you were paying really close attention, and realize that we only used 1/2 the crescent dough, to make this casserole. The other half can be used for a second casserole, some delicious breakfast pastry or any number of other recipes. I made crescent rolls. I’ll share them in a future post.
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Inspiration doesn't get better than this! These Eggland's Best baking tools will help one Busy-at-Home reader prepare a winning entry for the Recipe Contest -- mixing bowl, apron, wire whisk, bowl scraper, spatula, cutting board, coffee mug, plush egg, tote bag and coupons for 2 Free EB Dozens (any variety- classic, cage-free, or organic), plus coupons for 2 Free bags of EB Hard Cooked and Peeled eggs! Fantastic giveaway prize!!!
a Rafflecopter giveaway
I received the Eggland’s Best baking set pictured, above, in order to facilitate the creation of this recipe and supply pictures for the post. Eggland’s Best is a partial sponsor for my trip to the BlogHer 2012 conference and I am happy to write this post sharing their recipe contest, as a thank you. I was not required to write a positive review of the company or their products. I just truly love them! The recipe is an original. As with every review and post at Busy-at-Home, the views and opinions expressed are wholly my own and based on my personal experience with the product. Busy-at-Home is administering the giveaway and Eggland’s Best is providing the prize.
I’m so excited! When we began the healthy snacking challenge to switch from our regular snacks to Orville Redenbacher Smart Pop popcorn, a few weeks ago, I was convinced I would have an uphill battle on my hands. That I would need some sort of miracle or major force to get my husband and kids [...]
I’m so excited! When we began the healthy snacking challenge to switch from our regular snacks to Orville Redenbacher Smart Pop popcorn, a few weeks ago, I was convinced I would have an uphill battle on my hands. That I would need some sort of miracle or major force to get my husband and kids on-board was a given – something like that line from Star Trek, where the Borg says, “Resistance is futile. You WILL be assimilated.” lol I felt like that was the sort of show-down it would require, but this has been a much easier switch than I could ever have hoped. Why did I wait so long?
That’s right! My family has definitely been won over by Orville Redenbacher Smart Pop popcorn. That comment, “I need some popcorn.” came from my HUSBAND, of all people. The king of all things sugary wanted popcorn! I’m so happy, right now!
As an afternoon snack, whether it’s after school, after fun at the pool or just as a quick “tide me over” until supper, Orville Redenbacher has been a delicious and satisfying substitute for sugary snacks at our house, over the last several weeks. I never would have believed it would happen, but my kids (and my husband) actually just reach for the popcorn, automatically, when they want a snack. It’s also simple enough for my ten-year-old to make on her own, which is a great help. Even I reached for it and popped a bowl when I needed a quick snack for my high school small group Bible study girls. It’s fast, easy and delicious. Top that with the nutritional benefits and it’s the perfect snack food to always have in our pantry!
I’m a long way from never baking cookies or cake, again; but those are no longer what I commonly offer as snacks. Dessert has become a treat and much, much more special, because it’s not something that we eat any time we get the urge for a snack. I love that!
Balance the easy prep, great taste and fast cooking time with the nutritional benefits of popcorn and it’s an easy decision to stick with our switch to healthier snacks. Did you remember that Orville Redenbacher Smart Pop popcorn:
- is 100% whole grain
- is a good source of fiber
- is low in fat
- has 0 grams of trans fat
- has only 100 calories and two servings of whole grain in SIX cups!
- leaves you feeling full and satisfied, without being overstuffed on calories
- requires no messy cleanup! No greasy pan or popcorn maker to wash. It pops in it’s own pop-up paper bowl and you can toss it when you’re finished.
Be sure to check out the Orville Redenbacher Facebook page for the latest info, deals and to play a round of the Pop Cam Game. What would it take to get your family to make the switch? It might just be easier than you think!
I wrote this post while participating in a blog tour campaign by Mom Central Consulting on behalf of Orville Redenbacher. I received Smart Pop popcorn to review and test as part of the Healthy Snacking Challenge. I will receive a promotional item as a thanks for my participation. A positive review was not required and as with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
UPDATE: It is with great sadness that I can no longer endorse the company producing and marketing the NuWave PIC. I LOVE, seriously LOVE the product, but the manner in which they charge for shipping are, in my opinion, not ethical. The product is worth far more than the $99 being charged for it; and [...]
UPDATE: It is with great sadness that I can no longer endorse the company producing and marketing the NuWave PIC. I LOVE, seriously LOVE the product, but the manner in which they charge for shipping are, in my opinion, not ethical. The product is worth far more than the $99 being charged for it; and it would seem more honest to me to simply charge what the product is actually worth, rather than saying it is only $99 and then charging inflated prices for the shipping and handling. Should those practices ever change, Busy-at-Home would be glad, once again, to endorse not only a great product, but the company who produces it. Thank you for understanding.
It doesn’t get easier than this simple, delicious sidedish! I love spring and summer for all the fresh, whole food options we have at affordable prices. If you have a garden — even better. It will take two to three years for my asparagus bed to be fully established, so in the meantime, I’m enjoying being able to pick asparagus up at the store for it’s “in-season” price.
Butter sizzling away on the grill pan, waiting for that yummy fresh asparagus! I love having my NuWave PIC on the counter, right next to my range. With only one large burner on my stovetop, I still have a fabulous "big burner" to rely on when getting my meals on the table.
Believe it or not, as a kid I HATED asparagus. I have only gotten brave enough to try it, again, in the last year or so and have completely fallen in love. As it turns out, my girls aren’t big asparagus eaters, but my son and husband would each polish off an entire plateful on their own. Asparagus is a good source of Vitamin A, Vitamin C, Calcium and Iron. It’s a phenomenal source of folic acid, glutathione, B-complex Vitamins and so many more minerals and anti-oxidants. It’s a nutrition powerhouse, raw or cooked and a super-food that would be good to incorporate into your diet. It’s usually in season in early spring, so April and May will typically be the times you will find the best prices on asparagus.
You can use asparagus in salads, casseroles, frittatas and many other dishes. We like it raw, too, but typically I will give it a light drizzle of olive oil, a little salt and fresh, ground black pepper and stick it under the broiler until it is bright green and heated through. That usually takes less than 5 minutes, so just keep an eye on it. There’s nothing worse than mushy vegetables. You want it hot, but to still have some *snap* to it, when you take a bite. Yum!
Cooking time is fast for tender-crisp asparagus and the flavor is out of this world! The quick, high heat will concentrate the natural sugars and make for a delicately sweet, yet savory taste explosion. Totally DELISH! (See the steam. My burner is set to SEAR. Quick and hot is the secret!) Look at those beautiful grill marks forming and the green color will brighten as the asparagus cooks, too.
To mix things up, over the weekend, I stuck a grill pan on my beautiful, extra “big-burner”, my Portable Induction Cooktop, and melted about a Tablespoon of butter across the surface. I had the heat turned up to the highest setting, which is SEAR on my burner. The second that the butter was melted and sizzling hot, I tossed on my fresh asparagus and let it cook about 60 seconds. Then I used tongs to begin turning the spears and in about three minutes, the asparagus was completely done. (I haven’t tried it, yet, but I’m guessing asparagus would be amazing cooked on your outdoor grill, too.) A sprinkle of fresh pepper and a little salt and it was spring veggie heaven at our house!
Be still my veggie-lovin' heart! It's SOOOO good!
If you’ve never tried asparagus, I hope you’ll test it out and if you love it as much as I do, I’d love to hear your favorite way to eat it or have you share a recipe that makes your asparagus taste buds sing!
Nutrition Fact Sources:
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I’m on a quest to reduce the sugar in our family’s diet. I’m excited about the potential changes – for weight, for health, for just feeling better. My family … not so much. Don’t get me wrong. None of them have anything against being a healthy weight, being in the best possible health or [...]
I’m on a quest to reduce the sugar in our family’s diet. I’m excited about the potential changes – for weight, for health, for just feeling better. My family … not so much. 
Don’t get me wrong. None of them have anything against being a healthy weight, being in the best possible health or feeling better. They’re just not convinced that the loss of the sugary foods they love is worth it. Let’s face it. Sugar tastes good. Major lifestyle changes take some time; and old habits took a long time to create, so they won’t be broken overnight. I’m determined, though, to convince my family that it’s worth it and we can do it! I’m not expecting perfection. It’s not as though we’ll be outlawing birthday cake or even an occasional homebaked chocolate chip cookie, but the reality is that this family has bought into the silly, modern American idea that sugar is a normal everyday part of your diet and that dessert is a fundamental right. Somewhere along the way, there has been a shift in thinking that I didn’t even notice as it happened. Really, did you eat sugar every day as a kid? I sure didn’t. It’s a cultural change that crept up on me and now I intend to get outside the box and make some changes.
Did you know that sugar is an antibiotic? It is. That should be a good thing, right? Well, the problem is that as an antibiotic, sugar doesn’t discriminate. It kills all bacteria, even the good bacteria we need for digestion and healthy immune systems, etc. Consuming mass quantities of it is bound to have some staggering health effects. Cutting back to consuming sugar in moderate amounts will be a process and to be the most successful at it, I know I will have to provide alternative snacks that are satisfying and tasty. I’m very excited and honored to have been selected as an Orville Redenbacher Smart Pop Ambassador, this week, and so I’m looking forward to providing one alternate snack option that I already know my family enjoys – popcorn.
One part of my responsibilities as an ambassador, will be to participate in the “Healthy Snacking Challenge”. We will be trading our usual snacks for Orville Redenbacher Smart Pop popcorn and reporting back about how that’s going. While our family enjoys popcorn, it tends to be a “family movie night” treat and not the first snack we reach for on an everyday basis. It just doesn’t occur to us. I’m anxious to see how the convenience of the Smart Pop popcorn changes my family’s way of thinking about the treats they are reaching for. Fast and easy to prepare in the microwave, it will be a natural decision to opt for warm, fresh, and crunchy to drive away after school hunger pangs and I’m guessing that the idea of popping it right in it’s own pop-up bowl is going to appeal to my husband. Plus, as far as healthy changes go, six cups of Smart Pop popcorn has only 100 calories and provides three times more fiber per 1-ounce serving than other snack foods, such as pretzels or potato chips. It’s also 94% fat-free. I know for certain that my husband will be excited about that. Three cups of Orville Redenbacher Smart Pop also provides a full serving of whole grain. My family may not be as interested in that fact, but it sure gives me the confidence that I can still provide them with a great healthy snack option, that will satisfy their snacky cravings, even if it isn’t sweet.
It’s a perfect time for you and your family to take your own Healthy Snacking Challenge. You can print a $1 off coupon on the Orville Redenbacher Facebook page, to get you started. Your kids are going to get a big kick out of the Pop Cam Game you’ll find there, too! With the use of your computer’s web cam, they can be transported into the fun game, where there head becomes the controller. Moving their head back and forth to catch the falling popcorn in their open mouth, they will get points for each piece they catch. It’s hilarious to play, but even more fun to watch!
I’ll check back in about a week to let you know how we’re doing on the challenge and to get you involved with a great giveaway from Orville Redenbacher, so stay tuned! You won’t want to miss it!
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I wrote this post while participating in a blog tour campaign by Mom Central Consulting on behalf of Orville Redenbacher. I received Smart Pop popcorn to review and test as part of the Healthy Snacking Challenge. I will receive a promotional item as a thanks for my participation. A positive review was not required and as with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
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This has been my quinoa experimenting week. Now that I’ve discovered that I love the texture and the nutty flavor, and that the nutritional benefits are extreme, I’ve been challenging myself to create even more recipes to use it in. This quick lunch recipe will be in our regular rotation. It turned out to be [...]
This has been my quinoa experimenting week. Now that I’ve discovered that I love the texture and the nutty flavor, and that the nutritional benefits are extreme, I’ve been challenging myself to create even more recipes to use it in. This quick lunch recipe will be in our regular rotation. It turned out to be a delicious, inexpensive and veggie-packed meal that came together in minutes. It’s very simple to prepare and the flavor will be enhanced and get better after being in the fridge for a couple of hours or overnight. This made a good-sized batch and we had sandwiches from it over the course of three days.
Quinoa Salad Sandwiches and red grapes with some mixed spring salad greens made a delicious lunch!
I think this would also be delicious and beautiful as the filling for stuffed tomatoes or yummy tucked inside a pita for a sandwich on the go. I used the veggies I had in the kitchen, so this is a recipe that will lend itself well to many variations and tastes. I WILL say that the cauliflower was a perfect texture complement and even gave the look of hard-boiled egg whites, so you might be able to pass it off as egg salad, if you have someone who doesn’t like trying new things. Also, the dressing can be decreased or increased, as suits your family’s palate. Some like their sandwiches drier, some moister. In my house I have people on both extremes and so I try to meet somewhere in the middle.
The ingredients I began with as I started working out this recipe - quinoa, cauliflower, cucumber, green onions, celery and red bell pepper.
Ingredients
- 2 cups quinoa, cooked and cooled
- 2 stalks celery, finely diced
- 1 small, or 1/2 a large, cucumber, finely diced
- 2 green onions, sliced thin
- 1 red bell pepper, finely diced
- 1 cup cauliflower, finely diced
- 1 to 1 1/2 teaspoons dill weed
- 1/2 teaspoon salt
- 1 to 1 1/4 cups sour cream
- 1/4 to 1/2 cup Miracle Whip
- 2 Tablespoons yellow mustard
Instructions
- Stir together the quinoa and veggies in a medium-size mixing bowl.
- Mix the sour cream, Miracle Whip, mustard, salt and dill in a small bowl. Pour over the veggie quinoa mixture.
- Stir the dressing into the quinoa and vegetables until all ingredients are thoroughly incorporated.
- Cover and chill in the refrigerator for up to three days.
- Use this salad filling to create delicious and satisfying sandwiches for lunch, fill stuffed tomatoes on a salad plate or fill a pita pocket with it for a meal-on-the go.
Notes
Definitely change up the veggies in this recipe to suit your family's preferences.
I think you could easily substitute plain yogurt for the sour cream in the recipe, with good results. I just didn't have any on hand, at the time.
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If you are around gardening people for very long, or reading books about gardening or searching out the best gardening websites, it won’t be long before you hear that magical word — compost. In simple terms, compost is the way nature recycles trash, returning as much organic matter to the soil, as possible. It’s a [...]
If you are around gardening people for very long, or reading books about gardening or searching out the best gardening websites, it won’t be long before you hear that magical word — compost. In simple terms, compost is the way nature recycles trash, returning as much organic matter to the soil, as possible. It’s a great source of nutrients for your plants, with a high humus content (decomposed organic matter) and it’s an excellent soil conditioner. It helps increase your plants’ disease-resistance and will even help to combat any harmful organisms that may be present in your soil. It’s like super-food or vitamins, for your garden. Compost is really just homemade nutrient-rich dirt. It will have a pleasant, earthy smell and will be a uniform brown or black color with a crumbly, moist texture.
This is the fabulous Mantis ComposT-Twin Dual-Chamber Composter that we just reviewed. We assembled it ourselves and are anxiously awaiting our first batch of compost. We have lots to learn, but this composter is making things so much easier! We'll keep you updated on the progress!
Where do you get compost? You make it! Well, okay, you COULD technically go to your local WalMart or nursery and spend way too much on plastic bags filled with compost, but you won’t know what’s in it and you’ll spend lots of money that you don’t actually need to. There are several excellent reasons to make your own compost, at home:
- Cold, hard, cash – If you’re serious about gardening and being successful enough to produce enough food to start cutting back on your grocery budget, you NEED compost for your garden — every year — forever and ever. Amen. To get good, organic compost is terribly pricey, if you’re buying it bag by bag. Make your own for free!
- You know what’s in it – Compost needs to be a balanced mix of several types of household and garden/yard waste to be the most nutritious for your soil. There is a correct “recipe” and making your own, means you know that the recipe is right. Just like we want to know what’s in the food we feed our families, it’s important to know what’s in the soil where that food is grown.
- It’s environmentally responsible. Recycling newspaper and cardboard, kitchen scraps and lawn and garden waste, instead of shipping them off to a landfill, makes good ecological sense, plus it rebuilds healthy nutrients into depleted soil.
- It will help you maximize your garden yields. The most nutritious soil means stronger, healthier plants and better production for you.
So, how do you make compost? People employ all different methods for “cooking” their own compost, at home. Some are more labor intensive and messy than others. Living in town, it was essential to me that I used a method that minimized odor, did not attract rodents (I have a squirrel nemesis that I will have to tell you about, another time.) or wildlife and did not create an eyesore for my neighbors. I wanted to be able to create the richest compost possible, in the shortest amount of time and I didn’t want to have to invest lots of time turning a huge pile of waste, by hand, all summer. My answer was the Mantis ComposT-Twin Dual Chamber Composter! It meets all my criteria, allows me to continue filling one side, while the other is “cooking”, was easy to assemble and came with detailed instructions to show me the perfect recipe (We’ll go over it, in a bit.) for making compost at home. I love it — no guesswork and fast and easy to get started!
What were the features that made me sure this was the composter for our family?
- Holds almost 25 cubic feet of raw material
- Will hold almost 10 bushels in each composting bin
- Aerator vents on each door allow oxygen into the composter
- Vented end caps assure even air flow and proper drainage of excess moisture
- Interior “fins” help to mix material as drum is rotated.
- You’ll have higher quality composter, faster
- Composting bin contents are fully enclosed; keeps out rodents, pets, and other wildlife
- 2 latches on each door ensure contents stay in the chamber when rotating the composter
- No back-breaking work to mix and aerate pile – just turn the gear-driven handle
- Sturdy, tubular frame sits 32″ off the ground for easy loading and unloading
- Easily unload finished compost directly into a wheelbarrow or garden cart
- I can use waste that would normally be sent to the landfill, to create a product that is useful to my family and that would otherwise have cost me money. That makes it a great long-term, budget-stretcher.
Everything for my ComposT-Twin arrived in 3 big boxes. We still had snow on the ground and cold, cold weather when it was delivered, so we stored it in the garage for about three weeks.
It's hard to believe that big tumbler fits into three flat boxes, but it really did! Just pretend these are standing in a really clean garage, ok?
Here's what came in the boxes. Still doesn't look like a compost tumbler, does it?
Tuesday afternoon, David and I unpacked the pieces and assembled this wonderful gardening tool! I had to promise not to have him in any of the pictures, since he had just gotten home from work, and was grease from head to toe, but I still got some good instructional shots, I think. Putting this together is definitely a two-person job — not because it’s difficult, but because you will need more than two hands, on occasion. The best part about assembling it was that the instructions were clear and concise — and loaded with pictures. Some of the best I’ve seen on ANY assembly project, and believe me, I’ve seen a LOT of assembly projects! lol
You start out by building the support frame. I have to tell you that this went together so easily, we got a little full of ourselves, thinking we were some sort of composter assembly geniuses. Don’t worry. We fell off that pedestal, in a matter of minutes.
The lower supports are shaped like a big rectangular “U”. They are held together with long-straight spacer’s on either side, so the first step is to attach the spacers to the lower supports. This is where multiple hands come in – well, uuummm… – handy. While you hold the lower supports nice and straight, let your helper bolt the spacers to the pre-drilled holes in the supports.
The spacers bolt into the lower supports with 2" shoulder bolts. Nice and sturdy!
As, you complete this step, for both sides of the supports, it’s important to note that each support piece has different shaped ends at the top of the “U”. One end has been compressed in to be thinner, so another piece can be slid over it. Those narrowed ends need to be diagonally opposite, as you assemble the support frame. That’s important, because when you place the upper support pieces on top, their wide ends will slide over the narrow ends on the bottom and the narrow ends will slide into the wide ends.
See the wide end and the narrow end of the "U"'s? This is a picture of the two "U" shaped lower supports connected at one end with a spacer. I wanted to do a close up of the different sized ends, so I could only get one end of the whole frame in the picture. But you're all smart cookies! You'll get what I mean. One lower support side has the narrow tube on this end, while the other has the wide tube. If you drew a line diagonally, from corner to corner of the completed support frame, the line would connect two narrow ends or two wide ends.
The next step is simple. Just slide the upper support pieces into place on the ends of the lower support pieces. Then, in the same way as for the bottom, bolt the spacers into the upper supports.
The top supports slide right over those narrow and wide ends we talked about, earlier. This support frame is really going together simply!
At this point, the instructions had us assemble the hand crank and then set it aside. This simply involved sliding the hand grip onto the crank and then tapping a plastic cap onto the end of the crank tube.
David just used a rubber mallet to tap the cap into place on the end of the crank handle.
There are two axle rods, that slide through the axle rod guides (those loops) on the upper support pieces. Before sliding them through, slip a gear, then a center support wheel and then another gear onto each axle rod. Make sure the gears face the correct direction. Then, you can slide each end of the axle rods into place, through the axle rod guides.
After that, choose the corner you would like the handle to be on and put the end of the handle assembly inside the axle rod at the corner. Line up the holes in the axle rod and the handle and drive a spring pin through it. Then you will drive a spring pin through the holes in each of the three remaining corners of the frame. These line up with the gear pin openings in the gears, so you can slide the gears right over the pins. That’s it! The support frame is complete!
We don't have the gears slid onto the pins, yet, in this picture, but it's a good closeup of the pin and the slot it fits into on the gear.
So, we were all confident and sure of ourselves, now, that we had put the support frame together so quickly and easily. We jumped right in and laid out the four galvanized steel panels for each side of the tumbler barrel. Looking good! We’re on a roll!
They are laid out in the proper order and we promptly bolted each piece to the next, using the included screws, washers and nuts. Piece of cake!
We grabbed the first end cap and carefully, following the very detailed instructions for proper placement, we matched the first rib of the panels to the arrow in the end cap and slid the panels into the groove around the inside edge of the end cap. We overlapped the last joint, aligned the slots and fastened the joint using the enclosed shoulder bolts and lock nuts. The slots for the bolts are long enough to allow the bolts to slide back and forth and spin freely, so the tumbler walls can expand and contract as the temperature inside the tumbler changes. Beautiful! It was easy and went together PERFECTLY!
Wrapping the panels into the end cap. It worked slick! We are sooooo good!
Here are the panels for the first chamber attached to the base.
This is a picture of what I was trying to explain, above. The screws at this joint float freely in the slots, so the metal is not screwed down tightly. It will appear to gap a little at the front edge.
We were so proud of ourselves! That went together in a snap! Now, on to the next step. “Wait…”-silence-…”doesn’t this little round screen go over the vent hole in that endcap?” -silence- “Yes. It went on before we attached the panels to the end cap.” -silence- “No, it didn’t. It’s right here.” -silence- … -not so much silence- … Several minutes of unnatural contortions and unflattering conversation later, we managed to prop the completed tumbler up a little, with one of us reaching underneath and blindly inserting the bolt, while the other stretched their arm deep into the tumbler and pushed the screen into place, twisting the nut onto the bolt. Oy! Word to the wise — As my eighth-grade science teacher used to say, “When all else fails, read the directions.” Put the vent screens in place, BEFORE inserting the tumbler panels into the endcap.
We assembled the second tumbler chamber in the same way, except that we DID attach the screen at the appropriate time and then we were able to attach the door latches. Once the latches were installed on both sides, we were able to quickly complete the assembly of the composter tumbler and we set it up on the support frame.
The tumbler is done and lifted onto the support frame. Now, to attach the doors.
Before, attaching the doors to the composter, we needed to attach a breather cap and screen to each one. Then it was as simple as fitting the door hooks through the slots in the tumbler, closing them and locking the latches into place. These doors are designed to be simple to remove, so that you can attach an optional accessory screen in their place, to sift the compost as you spin the tumbler to dump compost into your wheelbarrow. What an ingenious idea!
Just crank the handle to turn the tumbler and dump freshly "baked" compost into your wheelbarrow or garden cart. (Photo credit: mantis.com)
David and our teenaged son moved the ComposT-Twin Dual Chamber Composter, to the backyard for me. I am so incredibly excited!
Isn't it gorgeous?!!??!! I can't wait to get started, so we can produce our own...
compost! This is the goal -- to use torn up newspaper, vegetable peels, egg shells and other kitchen waste along with grass clippings, leaves, small branches and garden waste to make fabulously nutritious compost to dress the soil in our garden! (Photo Credit: mantis.com)
There’s still plenty of time for you to get going on your own compost, this season. You can order a ComposT-Twin from Mantis and get started, right away. It will come with free Compost Activator and a composting guide. The other thing I love about Mantis is that they are so confident in the quality of the products they sell, that they offer a full refund, up to one year from your purchase! And if it fits your budget better to space out the cost over a few months, they even have options to break it up into four payments. When I think of how much we will save on buying potting soil, compost and garden dirt, over the years, I’m convinced this investment is one that will pay for itself in a short time. Plus, the benefits to our environment and to our family’s healthy food supply are priceless. I couldn’t be more excited!
As I took pictures of our finished compost tumbler, in the backyard, I realized I have an abundance of material to start our first batch! Oy! Maybe not cleaning up the backyard and garden, last fall, is going to pay off. lol I’m going to do an entire post on starting our first batch of compost, show you the recipe, tips, and techniques to keep in mind and share even more about this awesome ComposT-Twin, but for now, I know you’re as anxious for this giveaway as I am. So, let’s get it going!
To enter, just visit the Mantis website and find a product you’d love to try or something that you never knew about composting. You choose. Then leave a comment on this post telling me the name of the product you’d like to try or the new composting information that you learned. Click the DO IT button in the rafflecopter form, then hit Enter and that’s it! You’re entered AND you’ll unlock several additional optional entry possibilities. Check the Terms and Conditions, below, for complete details, but as usual, the giveaway is open to anyone residing in the U.S. who is at least 18 years old. Deadline to enter is midnight, April 8, 2012. Good Luck!
a Rafflecopter giveaway
I received a ComposT-Twin Dual chamber composter in order to test it and conduct this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
What does it mean to be food insecure? In simple terms, those who are food insecure have no idea when, or from where, there next meal is coming. They don’t have consistent access to the nutritious food which is necessary to maintain a healthy lifestyle. As difficult as things have become in our current economy, [...]
What does it mean to be food insecure? In simple terms, those who are food insecure have no idea when, or from where, there next meal is coming. They don’t have consistent access to the nutritious food which is necessary to maintain a healthy lifestyle. As difficult as things have become in our current economy, it’s still hard to wrap my mind around the idea that there are those in the United States who struggle with that insecurity on a daily basis. Even more surprising, I discovered that one in six children, in my own state of Nebraska, fall into that category! To say I was shocked doesn’t do justice to the emotion that statistic evokes. Hunger isn’t just about hunger pains, and in our day to day lives, the outward signs of hunger may be virtually invisible to us, because we incorrectly “diagnose” them as something else. Hunger and malnourishment contribute to a child’s inability to concentrate and affects their academic performance. Lack of nutritious food options contributes to childhood obesity and the health risks associated with it. Hunger makes it difficult for kids to deal with frustrations; and from birth to age 7, when so many vital body systems are still developing, malnutrition can have a lifelong impact on children’s health and development.
A call to our local food pantry, Blue Valley Community Action, confirmed things I already knew and left me with a few more questions. I already knew our own church is active in making donations there and I discovered that many other local churches and organizations collect and add to the supplies, as well. I was really pleased to hear that donations of fresh produce are made every Monday, Wednesday and Friday by our local WalMart store and that it is available, 6 items at a time, to anyone who needs it. It was exciting to here that the facility had resources for storing and distributing perishable items like seasonal fresh fruits and veggies, too! When I visit next week, I hope to learn even more about childhood hunger in our small town.
One way I’ve discovered that our family can contribute and help meet some of the needs, locally, is to accept an invitation to participate in the Champions for Kids Abbott Nutrition Snack Packs Simple Service Mission. Champions for Kids works with many companies to mobilize MILLIONS of people by providing training and resources to improve the lives of children in communities across America and beyond. With a goal to mobilize 20 million people, by 2020, they need everyone’s help! You and I can get involved and be part of that huge number by participating in Champions for Kids Simple Service Missions. This month’s project is Abbott Nutrition Pack a Snack. We’ll be making our snack pack donation, at Blue Valley Community Action, our local food pantry. I can see that they do a good job of reaching the families and children with the greatest need. You can participate in the Snack Pack Mission, too!
The Nutrition Pack a Snack Mission is simple. Gather your friends, family, and coworkers to collect nutritious snacks for children in need. Items like Pediasure®, Pediasure SideKicks®, and ZonePerfect® bars, would be great to share, along with other healthy and nutritious snacks! Take your Nutrition Pack a Snack donations to an organization in your community that serves children. It could be your local food pantry, a school, a shelter, a church or any other non-profit you know of that serves children’s needs. Every able person, providing nutritious snacks for children in their own community will be a great start to helping to stamp out childhood hunger around the globe. I hope you’ll join in the cause. I’ll be reporting back soon with pictures of what we decided to include in our Snack Pack.
Sources for information used in this post:
- Hunger Free Heartland
- Hunger Free Heartland Blog
- Champions for Kids
- Champions for Kids Simple Service Projects
This shop has been compensated as part of a social shopper insights study for Collective Bias. #AbbottCFK #CBias
