Saturday Morning Tradition

The public market is a great way to spend a morning. 

My husband and I love to get up early and visit the public market for fresh fruits, veggies and other special treats.  If you have a public market in your area, I would highly suggest you seek them out!  Not only are you getting a great deal on fresh items, but you are also helping support your local farmer by cutting out the middle man and giving the profits directly to them.  See for yourself!

Broccoli - 3 medium sized florets@ $2.00, Compare at $1.69/lb
Cauliflower - 1@ $2.00, Compare at $2.69 ea
Carrots - basket $1.00, Compare at $2.29
Sweet Onions - 2 large@ $1.00, Compare at $1.49/lb
Grapefruit - basket@ $3.00, Compare @ 4 for $5.00 (I got 6)
Brussel Sprouts - basket $2.00, Compare at $2.29/lb
Strawberries - 2 boxes $3.00, Compare at $2.99 ea
Cabbage - 2 X-Large@ $2.00, Compare at $.39/lb
Bananas - 1 bunch $1.50, Compare @ $.49/lb (same price)
Freschetta Bread - 5@ $2.00, I was only able to find this at my local grocery store in a frozen pizza style and it was $4.99 each!  I'd rather make my own for much less)

We spontaneously purchased the sticky buns and tart as a treat:
Cinnamon Buns - 1@ $2.00
Apple Tart - 1@ $.75

There is a ton of variety and many vendors (including vendors that sell cheese, nuts, seafood, eggs, meat and more!).  Our public market is open year round with a wide selection of items.  In the summer time we enjoy going almost every Saturday.  So check out your local public market and enjoy!

the babe's faves

One of the most asked questions I think any pregnant woman gets would be "are you craving anything?"  At first I really didn't crave anything as much as I had "anti-cravings."  During the first trimester, anything chocolate sounded more like the plague to me, and I couldn't stomach the thought of chili.  But now that we're almost at the close of the second trimester, I can definitively point out some yummy (and new-to-me) recipes that the baby just can't stop flailing his/her arms for (or legs for that matter!).

So, here we go with The Babe's Faves!

Bread: Coconut bread with orange glaze

I think this is the BEST gluten free sweetbread I've ever homemade before. Whether it's the hormones or the baby talking, I can't be sure, but this bread is GOOD.

Snack: Apples! Apples! Apples!!!! (did I say apples?)

Lunch: A lettuce wrap with tomato and bacon (I use turkey bacon), pepper strips dipped in hummus, and probably another apple

Dinner: Real Simple's Mac and Cheese.  Okay, I get that this is very fattening, so believe me, I don't make it often at all.  I also do not use 6 cups of milk. That always seemed like a lot to me, so I use 3 cups of soymilk and only 1 cup of gruyere (hey, gruyere is expensive!).  Is it weird that I use soymilk and then real gruyere? Probably, but that's just how I roll! haha!  I also never have cayenne seasoning so I just use chili powder (sorry, free spirit here, I can never follow directions). :)

Dessert: Mud Pie (I received this recipe from a friend, and used a homemade hot fudge from a recipe I found online.)  Sorry for no photo, I would have taken one, but I made it in a regular cake pan at first, when looking back I should have done it in a spring foam pan.  Once I had baked it in the regular pan, there was no getting it out so I served it straight from there (you can gather from the name that this is a moist cake!). I have not made it in a spring foam pan yet, though I don't believe it would fall apart, but don't take my word on it so use a cake pan if you don't care about presentation!  Rest assured, it is very appetizing!

   Mud Pie
     1 c. sugar
     1/2 c. melted butter
     1 tea vanilla
     1/4 tea salt
      2 eggs
     1/3 c. flour (I used 1/3 c. all purpose gluten free flour plus a tea of xanthan gum)
     1/3 c. cocoa
     1 c. chopped walnuts
     1/2 c. hot fudge topping
      whipped cream

• Grease spring foam pan (or regular cake pan- see note above), set oven at 325
• Mix all ingredients together except for the hot fudge topping and whipped cream.  Pour into springfoam pan and bake 20-25 min.
• Remove from oven immediately, prick holes in pie with wooden pick.  Spread 1/4 c. of fudge over top
• Let first spreading of fudge cool for a few minutes before adding another 1/4 c. on top. Then put the cake in the fridge
• After at least an hour in the fridge, take the outer springfoam part off, spread whipped cream on top, and if you're feeling fancy, top with mini chocolate chips or chocolate shavings.  Store leftovers in refrigerator.

Enjoy perusing some new recipes!  If you are gluten free, you must try the coconut bread, it's amazing!  I think the babies' top favorite right now is apples (in case you couldn't tell, haha!).  NOT applesauce though, they've gotta be good ole red gala apples!  Now, I know the baby wishes they could eat all these foods every day, but don't worry, I keep the mac and cheese and mud pie's to a healthy minimum!  All in all- the baby really has been making me crave a lot of healthy foods like apples, hummus, almonds, etc.  I can't complain!  What are YOU craving lately?

Peanut Butter Heaven...

Recently I came across a recipe for a sandwich that is now been deemed my new absolute FAVORITE sandwich. I found it on pinterest and was practically drooling at my computer screen and couldn't wait to try it. I even had all the ingredients on hand at the time..I love it when that happens!!! Below is a picture of the one I made...doesn't it look delicious!!!

All you do is find a nice juicy apple..I've made it on red and green apples and they both taste delicious. Core the apple and slice into rings about 1/2in thick (or more depending on how thick you want your slices).

Spread peanut butter on one slice, top with chocolate chips and your favorite granola. Place another apple slice on top and viola! A Masterpiece! I kid you not when I tell you I have been eating this for 2 weeks straight it is so yummy. Little L even loves it... except I make her's with peanut butter, nutella and chocolate chips... mmmm... I can't wait will lunch time...I think this could count as breakfast don't you!!

 

Lulu's Sizzlin' Saturday...Summer Squash and Stuffing Casserole

This week Lulu's Sizzlin' Saturday is showcasing a recipe that my Nana made in the 70's. My mom said that her family ate this casserole a lot in the summer because they had a garden and there was a ton of summer squash to cook and eat. It is a different dish and worth a try if you've never had the pleasure of tasting it.

Summer Squash and Stuffing Casserole

Place 6 cups sliced summer squash and 1/2 cup sliced onion in a sauce pan with about a cup of water. Boil for 5 minutes and drain. In a large bowl, combine 1 can Cream of Chicken soup, 1 cup sour cream and 1 cup shredded carrots. Fold in the drained squash and onion. 

Prepare two 5 oz boxes of Stove Top stuffing as directed on package. Spread 1/2 the stuffing in a greased 9 x 13 baking dish. Spread squash mixture on top. Add remaining stuffing on top. Bake at 350* for 25-30 minutes.

My mom and I used light sour cream and the lower sodium soup and stuffing. We also used match stick carrots instead of shredding them ourselves. The match stick carrots are thicker than shredded carrots so we precooked them with the squash and onions so they would be softer. 

Enjoy!

Summer Salad Round-Up

Summer salads...ahhh...they are the comfort food of hot weather. Here are some of my favorites.

Asian Summer Slaw

 It's crunchy, with a unique flavor and because it doesn't have any mayo, it is a great choice for outdoor picnics. Everyone will thank you! My family prefers it made with the broccoli slaw, more crunch and the green color of the broccoli is nice.  Here is the recipe.

Tabbouleh

Cracked wheat and lemon juice, and a great way to use some fresh garden tomatoes. Here is the recipe.

Black Bean and Corn Salad

 This is the easiest salad ever...drain two cans of corn and one can of black beans, add a diced red roasted pepper. Dress it with your favorite red wine vinaigrette, I use bottled dressing by Kraft. Yum.

Mac Salad with Lettuce

I like this recipe, because mac salad is like the love of my life but packs lots of calories. So, this recipe mixes your favorite mac salad with shredded lettuce. Mix together and enjoy the crunchy change. The only downfall is that leftovers are a bit soggy, so eat up!

Tomato and Mozzarella Pasta Salad

This is my number one yummy in the tummy salad. Salad? Sometimes this is the meal! It's just penne pasta, I use the mini penne cause it's so cute, and cherry tomatoes, fresh mozzarella and Italian dressing. Season to taste with salt and pepper. So good. That was the best thing we ate this week!

If you have never been...then you must go..to the Adirondacks!!!

This past week my husband and I and the girls were away at my husbands annual family reunion. Every year we all get together and go to the Adirondacks for one whole week. He has a rather large Italian family...and so I must say the food is to die for!! And there was a TON of it!!! Not kidding!!! I think on lasagna night the pans just kept multiplying..because there were 5 pans still left over after dinner..I felt like when Jesus fed the 5000. I don't think we stopped eating from the moment we all got there. The family rents a large cabin (It's more like a mansion cabin..that's what I call it!) for one half of the family and the other half stays with my hubby's aunt. Thankfully she lives in the Adirondacks in a gorgeous house right off the lake! We stayed there for the whole week fishing off the dock, swimming in the crystal clear lake, horseback riding, building campfire's, and feeling refreshed in the cool mountain air. I kid you not it was like 15 degrees cooler up there! The best part about it was hot fresh coffee everyday and a wonderful place to stay with showers! Not just one shower but 5 showers!! I thought I had died and gone to heaven!! Now this is my kind of camping! We stayed with my hubby's Aunt along with 3-4 other families, all cousins to my husband. I think at one time there were 8 children under the age of 5 staying at the house. Ahhh..what memories! I am so thankful that I have a wonderful family (on both sides) and that we have the opportunity to spend time together even if it's once a year for the ones who live far away, it really does make a huge difference in each other's lives. And I'm so thankful that my hubby's Aunt has such a giving heart to let us all stay at her house for a whole week. And also so very thankful that my 2 precious girls will have wonderful memories of spending their summer's camping with family. 

This is where we stayed...just beautiful!

 Little L and her daddy on the kayak..

Little L and daddy fishing....

Little L's cousin even taught her how to hold a fish...she's so brave!!!

Thankfully we arrived home safe and I was so happy that my garden had survived the heat wave while we were gone. This is what was waiting for me when I got home...

I was so grateful for the fresh vegetables because after a week away there was literally nothing in my refrigerator. So I decided to make a Caprese Pizza with my tomatoes from my garden. It was spectacular! 

I can't get enough of those fresh tomatoes... and it was so easy to make...

Caprese Pizza:

*First cut your tomatoes and sprinkle both sides with a small

 amount of salt and let them sit for about 10-15 minutes.

*Next prepare your crust. Preheat your oven to 425 degrees. It's easier just to use a pre-made dough. 

Spray your pizza pan with cooking spray and spread your dough on the pan. 

* Use about 1 tablespoon of oil and mix it with about one clove or one tsp of minced garlic.

*Spread it over the pizza dough and sprinkle it with Parmesan cheese.

*Bake for 425 degrees for about 11 -13 minutes.

*Next mix about 1/4 cup of chopped fresh basil or more depending on how

much basil you like with one tablespoon olive oil and set aside. 

*Slice fresh mozzarella (shredded mozzarella if you don't have any fresh on hand).

*Place a slice of tomato then a slice of fresh mozzarella overlapping around the 

entire pizza and bake for about 5 more minutes until the cheese melts.

*After removing from the oven drizzle the olive oil/basil mixture over the top and 

sprinkle with pepper and serve.

I love blueberry buckle....Do you?

Last week some of the Seven Sisters went blueberry picking.  I want to share one of my favorite ways to eat blueberries (besides just picking them and eating them). 
The recipe is found in Linda and Martha Greenlaw's Recipes From a Very Small Island.  This mom and daughter duo have put together recipes that the daughter grew up eating and they both still make today.  If you are looking for a new cookbook may I suggest this one.  (Mine has pages falling out of it because we love it so).

Mama's Blueberry Buckle
Batter
1/4 cup (1/2 stick) unsalted butter or vegetable shortening, such as Crisco
1/2 cup sugar
1 large egg
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup of milk
2 cups blueberries

Topping
1/2 cup of sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
6 tablespoons unsalted cold butter
whipped cream or your favorite whipped topping

Serves 6-8
1. Preheat oven to 350 degrees.  butter and 8 inch square baking dish.
2. In the bowl of an electric mixer cream the butter and sugar unitl light and fluffy.  Add the egg and mix untilcombined.
3. In a small bowl, sift or whisk together the flour, baking powder,and salt.  Add the dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.
4. Scrape the batter into the prepared pan and spread with a rubber spatula so that it evenly covers the pan.  Sprinkle the berries over the batter.
5. To make the topping, whisk together the sugar, flour, and cinnamon in a small bowl.  Add the butter and work with a fork or your fingers until the mixture is crumbly.  (You can also do this in a food proccessor.) Sprinkle the crumb topping over the blueberries.  Bake for about 40 minutes, or until the berries are bubbling and the topping is golden brown.
6.Serve warm, with the whipped cream or your favorite whipped topping (icecream is also yummy).

Enjoy!

Lulu's Sizzlin' Saturday... Deviled Eggs

Hi everyone! Welcome to the second week of Lulu's Sizzlin' Saturday! I hope you read about the delicious Strawberry Soup and decided to join me for some more summer treats because this week we are serving up some Delectable Deviled Eggs!

If you don't have a deviled egg recipe that you love then give this one a try!

Deviled Eggs

6 hard boiled eggs

4 tablespoons mayonnaise

1 tsp mustard

1/2 tsp parsley flakes

1/2 tsp Worcestershire sauce

1/4 tsp onion powder

1/4 tsp black pepper

Remove the yolks and mash. Then add all the ingredients and mix well.

Fill eggs and sprinkle with paprika.

ENJOY!!

A Little Egg Tip...

 

Here's how to get perfectly hard cooked eggs without the gray ring around the yolk. (A sign of an over cooked egg)

1. Place eggs in a single layer in a saucepan and cover them with about 1 inch of cold water.

2. Bring the water to a boil, cover tightly, and remove from heat; let stand for 20 minutes.

3. Transfer eggs to a bowl of ice water and let stand until completely cooled.

Have an egg-cellent week!!☺

Nifty Binders

I cannot truly express my horror at encountering the school supplies at Target yesterday! Ahhhhh! I ran away, as fast as my little red cart could go! I don't want to think about it yet, it's still summer people! It's only July...maybe we won't be attending school this year...so there! Anyway, since other people may decide to send their children back to school I thought I would share our nifty binder idea!

Last year, Lulu's seventh grade supply list included several three inch binders. We searched high and low for pretty ones...pink, lime green, lovely blue...we had expectations...girly ones! Every pretty binder we found was only two inches instead of three. We were getting frustrated and had been to several stores when the idea hit us! We could slide any beauteous piece of scrap book paper into the back and front of a plain binder and have custom made ones! And we knew just the right paper...

The Snack Stack! Thank you Jaime for introducing us to this glorious stack of sweet paper!

There are two sheets of each design in this mat stack so we bought plain white three inch binders, the ones with the clear plastic overlay so you can slide a piece of paper in the back and front. Lulu chose limes, raspberries and popcorn.  

We cut a strip of solid colored paper for the ends of the binders and spelled out the school subjects with letter stickers...

That mat stack is so much fun, I love the paper she chose and check out all the lovelies waiting to be used this year...

Love them all! Lulu was very excited about her unique and bright binders and a bunch of girls wanted to know where she got them...so maybe this year it will be the trend! I still can't believe it took us that long to think of it! Duh! ☺

 (Ummm...that green on the end where it says Science really does match, in real life it is the same color as the limes! Weird how colors look different in photos) ☺

I mentioned last Friday that I would share what I did with the blueberries that we picked, so here we go. First up are individual fresh blueberry pies...no baking, just a filling made on the stove and then mixed with fresh berries and spooned into store bought little graham cracker crusts. So happy!         

Measure 6 cups of blueberries and then mash enough to make 1 cup. Combine 1 cup of sugar and 3 tablespoons of corn starch in a sauce pan. Add 1/2 cup orange juice and the mashed berries. Cook over medium heat, stirring continuously until mixture boils and thickens. Cool completely. Fold in the remaining fresh berries (about 4 cups). Spoon into graham cracker crusts, refrigerate at least 3 hours. Make about 8 little pies, unless you just buy the six pack of crusts and you let your kids eat the left over filling! ☺

My second blueberry delight was a batch of Lemon Blueberry Crumb Bars. These are oh, so delicious, kinda like cheesecake but with a cakey crust and lots of berries. The recipe is from the Kraft Food & Family magazine and it starts with a yellow cake mix. They are easy to make and...they were the best thing we ate this week!