Tag Archives: food

Thanksgiving Left-Overs the Veggie Part

Cross section of celery stalk, showing vascula...

Cross section of celery stalk, showing vascular bundles, which include both phloem and xylem. (Photo credit: Wikipedia)


Don’t forget to juice or blend yourself a healthy drink with any left-over veggies, fruits or herbs. Fresh produce is not a favorite for turkey day but they are the most important choice during every meal. Vegetables and fruit lose their flavor and important, unique anti-oxidants in 2-5 days if left to wither in the bottom bins (with the exception of apples which can do well for months in the fridge).

We are starting black Friday with a beet-blueberry-celery-spinach-dandelion green-apple smoothie…..maybe a banana or two as well. Your curiously cute  children will not turn down these delicious cool drinks especially if you add a little juice and/or a fancy curly straw served in a bright colored cup! Start your holidays off right with a nutritious adventure with your blender or juicer and those left-over goodies.  You will be ripe and ready to tackle all the seasons chaos ahead!

If your blender can crush ice it can also crush nuts so experiment if you want a creamier, heartier version. Cashews, pine nuts, and walnuts are excellent additions to a healthy breakfast or lunch smoothie in addition to strawberries, cranberries  and ripe bananas. Absolutely delicious and super filling!




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Filed under Budgeting, Different & Unique Recipes, Mothering

Candy Cane Beets and Crunchy Green Treats

Lacinato Kale

Lacinato Kale (Photo credit: jgaldrich)


I’m addicted to Brad’s raw food, my toddler loves them thankfully but, the line is too expensive for my budget.  In an effort to wean myself I am starting the weekend with a batch of my own version of kale chips. Slightly baked, slightly dehydrated, I am going to preserve as many of the B vits as possible while giving it a terrific yummy crunch. Parmesan cheese will help with the flavor for the pickier eaters.

A low oven temp will allow the “chips” to dehydrate rather than quickly bake and brown.  I started them off at 220 degrees, added a little olive oil and will watch them for an hour for crispness.

A trip to the 7/days a week farmer’s market was worthwhile.  Organic lacinato kale was $1.99 a bunch, the Rome apples were super sweet and I found the gorgeous pink and white beets that make any salad pop with candy cane stripes. A heavy bag of produce (mostly organic) for under $12.00! Can’t beat that.

The lacinato kale chips are crunchy, and the healthy green color retained. This snack is delicious! Anyone ever tried making chips with Swiss Chard? Hmmm….maybe  my next green  idea. Have a healthy weekend and enjoy!

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Squash being perparing for steaming

Squash being perparing for steaming (Photo credit: javajoba)

Awesome I just made a new cream cheese….something I LOVE trying through out the year. Steamed butternut squash DOES in fact taste absolutely delicious on a bagel with plain cream cheese. Just grab a butter knife and smoosh it on like the yellowish golden chutney that it is for breakfast, brunch (or my dinner time)!


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November 3, 2012 · 7:15 PM

3 unique fruits

Can anyone guess what any of these exotic fruits are? I’m so happy I found them, I shouldn’t have paid almost 7 bucks for that big, brown thing in the background, but I was misquoted the price and was too late once I got to the check out! Those little, furry red things are close to a lychee, but bigger and sweeter than I expected. If I had some vodka I would muddle them with sugar and have an awesome drink. They are RAMBUTANS from South East Asia!

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Tamales Wrapped in Giant Banana Leaves

Colombianos tamale wrapped and steamed in a banana leaf.

Why I am attempting to make authentic tamales without the help of any authentic Spanish friend, or  Colombian Gramma’s is unbeknown to me at the moment, but here I am at 2 am with a kitchen on full steam, literally.

So far….I have 1 pot of saffron rice done, 1 humongous pot boiling where I place the wrapped wonders, along with 2 pans sauteed that contain onions, potatoes, garlic, coriander, sweet potatoes, and carrots and my chopped chives I had frozen for special nights like this.

Don’t have any bell peppers, I feel like I am committing a sin by not adding red or green peppers to this but a dash or two of my favorite Cayenne Pepper should do the trick. I do have Thai Peppers I dried myself, but I am scared to handle those hot fire breeders in any quantity after January’s “way too hot, I can’t believe 3 tiny seeds did that, soup.”

I am supposed to add the chives but where, I don’t know yet, the masa mash, the rice mix? Maybe I will just top each one with the chives, ok that sounds good. I mean it’s all cooking in the same leaf so what’s the difference.  I’ve mastered the masa flour mash (corn meal, precooked)  from my previous  years of making arepas so not to worry.

Now it’s 3.40 am, since I didn’t use any meats, my prep time went way down…like 12 hours down, though I did throw in some pieces of Gouda into that last tamale, I think I actually  made really good time. Speaking of time, before I get too cocky at my Spanish cooking must go check.

In a few hours it should look like the photo…..I hope!

Good night for now.

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CASTING: Food Network

Hey There!

To all my foodies, and awesome cooks (Ranting Chef perhaps?), there is casting for readers or bloggers that cook and have cool story….here are details.


If you’re a home cook with a fabulous recipe and a great story to go along with it, we want to hear from you! Do you have a recipe that has launched a successful business? Has your home cooking resulted in an exciting new venture? Did your recipe inspire you to become a competitive cook? If so, please share your story with us!

Please send us your story, a description of the recipe (Don’t forget to include the origins or inspirations behind the recipe) and a picture of you and of the successful recipe to concentriccasting@gmail.com for a chance to be featured in an upcoming Food Network Show with Sunny Anderson.

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