How to Preserve a Husband

My mom was recently going through boxes of old stuff. She found a note that her grandma put in her wedding shower invitation. It was so adorable! As Paul and I celebrate 9 years of happy marriage today, its only fitting to share this recipe with everyone else. I pray everyday that other couples are having as much fun as we are! Love you honey!

How to Preserve a Husband

Happy Weds To All!

Be careful in your selection.

Do not choose too young.

When once selected, give your entire thought to preparation for domestic use.

Some wives insist on keeping them in a pickle.

Others are constantly getting them in hot water.

This makes them sour, hard and sometimes bitter.

Even poor varieties may be made sweet, tender and good by garnishing them with patience and sweetened with love.

Wrap in a warmth in charity.

Keep warm with a steady fire of domestic devotion and serve with peaches and cream.

Thus prepared, they will keep for years.

There are many versions of this poem that was written by an anonymous writer, but I thought I would keep it as my Great Grandma Pett wrote it.

Chocolate Beer Truffles

Who loves chocolate truffles? Okay, now that everyone has their hands raised ... keep them raised if you don't mind a tasty hoppy treat too (beer). I thought so, most of us!

It's Milwaukee Beer Week so what better time to make a beer dessert. Being pregnant I don't get to celebrate beer week like I have in years past, stopping at different bars and restaurants to try the latest and greatest from breweries from all around America.

This year, I am simply bringing beer week to my kitchen and cooking with beer. Beer is one of those ingredients that it's just fun to sneak a little in a recipe. In these truffles, you don't get an overwhelming beer taste for those few people who actually put their hands down earlier, but what you get is a little extra fun and unique flavor that will leave a smile on your face.

Don't forget to serve these with a glass of the beer you made them with!

Cheers! Prost! Or if you are my Polish husband, Na Zdrowie!

Chocolate Beer Truffles

Makes 16 truffles

4 oz bittersweet chocolate
2 1/2 oz cream cheese
3 oz beer, I prefer a dark porter. I used our recently brewed Chai Bourbon Porter ... yum!

Topping Suggestions
Cocoa Powder
Cinnamon
Powdered Sugar

Melt chocolate over a double boiler. Once it has melted, take off of the heat and add in cream cheese and mix thoroughly. Finally, stir in the beer.

Refrigerate for about an hour or until firm. Form into 1 in balls and sprinkle with your desired topping(s).

If you aren't going to serve them right away, keep them refrigerated and dust with a topping just before serving.

Honey Pancakes

The kids were asking for pancakes this morning but I wanted them to have eggs. Plus, we were out of syrup which I knew Gabe would be begging for. I compromised and came up with a light and fluffy pancake that highlighted honey to sweeten it instead of syrup.

These turned out being super easy and quick to make which is a definite win-win for me in the mornings!

Honey Pancakes
Makes 2 pancakes

2 eggs
1/2 c milk
1/4 c flour
1/4 c almond meal
3 T applesauce
1/4 t vanilla extract
1 T honey
pinch of salt

a handful of fresh fruit, put directly into the pancakes while baking or top with them.
a little honey to top it

Whip the eggs really good. This ensures a light and fluffy pancake. Add remaining ingredients. Again, these are really light so it is best to use a single serve frying pan otherwise the batter runs everywhere.

Coat the pan with a little coconut oil. Once the pan is hot, put half of the mixture in the pan. If you're going to add fruit in the batter, add it to the pan now. Once the bottom is firm, flip the pancake to cook the other side. It took about 3 minutes on the first side and 2 on the second.

Serve with fresh fruit and top with a little honey.

Instant Macaroni and Cheese Makeover

Like most kids, instant Macaroni & Cheese is a staple. Mine are no different. I would love to think that I would make them homemade Macaroni & Cheese from scratch all the time, but right now, it's just not practical in my life. However, I try to make this quick meal be an opportunity to sneak in some more nutrients than the instant box gives them.

One of my sister-in-laws has dubbed me an 'Evil Genius' because I am constantly putting things on my kids plate without them realizing it or telling them that Chex cereal is a chip. They have come to know food this way so it almost doesn't seem sneaky anymore, just part of their food.

5 tips to Makeover your Instant Macaroni and Cheese

1. Chop up a handful of spinach and mix it in right after you drain the water. The spinach will wilt quickly.

2. Eliminate the butter and milk and add half of a soft avocado. It provides the creaminess that the cheese needs to melt. If you need to add a touch of milk still, have at it! If you plan on having leftovers, this is not the best option, the avocado makes the mac & cheese turn brown the next day and the kids will stay away from it.

3. Nutritional Yeast ... It's cheesy, it blends right in. Throw in two or three tablespoons to the mix.

4. Hemp Seeds. They are so tiny, most kids won't even see them. Mix in a couple tablespoons and enjoy!

5. Add in 1/2 c mashed sweet potatoes or squash. Instead of the butter. Again, you may need a little milk still.

6. Add 1/2 c smashed white beans. They are light in flavor and the cheesy goodness will let them blend right it without the kids even knowing!

Once your kids get used to their 'new' mac & cheese, mix and match any of these ideas together. I've even made it with all five tips!

DIY Spray Bottles for Cleaning

Step 2: Make your own natural cleaners. So, what is step 1 ... Make the bottles!

Time after time when reading about essential oils and cleaning I read that eventually they may effect the plastic. Buying spray glass bottles can be pricey, so I decided to make my own. Paul, being "Mr. Let's Get Off This Plastic Planet" couldn't have been happier. I started saving every glass bottle that would have the same top as my old cleaner nozzles had ... vinegar, oils and some glass water bottles work great.

Simply clean out the bottles and nozzles. I soaked the bottles in water and soap overnight so that I could get the product labels off and use my own labels. Make your solutions, fill up the bottles and start cleaning! Don't forget to check out my recipes for DIY Natural Cleaners.



Here is a template for 2' diameter Avery 22807 Labels so you can easily label your cleaners. Download now!

4 Courses of Pizza

I recently had a birthday. I decided to make a perfect birthday dinner for myself ... all things pizza! Paul told me that I couldn't make my own birthday dinner but cooking makes me happy so I was going to customize it and make my meal just how I like it!

This was an easy meal to put together. I made the caesar dressing for the Pizzalad, pizza crust and fruit tart in the morning and at nap time. The rest of the meal was simple chopping and assembly. It was not overwhelming to put it together at all. I got to enjoy our company and enjoy the food while relaxing.  I thought it would be too filling with all the bread but it wasn't at all ... the thin pizza crust for my entree helped that out!

I usually like to have a drink or cocktail pairing with each course but since I'm the pregnant one I couldn't bring myself to make a fun cocktail for others while I watched them indulge. Sorry people, but it's my party and I'll do what I want!

1st Course: Appetizer
Savory Fruit Pizza

2nd Course: Salad
Pizzalad

3rd Course: Entree
Avocado & Caramelized Onion Pizza

4th Course: Dessert
Fruit Tart

Celery Root Mashed Potatoes

Celery root is one of those items you may see at the store and think ... what is celery root or celeriac? Does it taste like celery? The thoughts pass by as quickly as you pass it by. Next time pick one up and test it out. While it looks like a root vegetable and kind of works like one, it's not. It's exactly what it  is called. The root of the celery stem. It's best for it's Vitamin C.

Celery root and potatoes are a great pairing. I think they give potatoes the little flare they need. I like them in potato pancakes but best of all, mashed potatoes.

Celery Root Mashed Potatoes

2 c red potatoes, unpeeled and large diced
1 1/2 c celery root, large diced

2 T butter -- Kerrygold butter is delectable
2 cloves garlic
3 T milk
1/2 c hard cheese, parmesan, asiago or even an aged cheddar
Salt and Pepper to taste

Boil potatoes and celery root in the same pot together until tender. Drain water.

Add remaining ingredients to the pot and use a potato masher to get to your desired consistency.

Sun-Dried Tomato Pesto Focaccia

It was one of those days that I just needed some fresh bakery in the house but had no desire for sugar. I feel like I go on highs and lows with bread. I make it all the time for two weeks straight, make vows to only have homemade bread and then I’m at the grocery store and I just want a nice baguette and I don’t make another loaf for 2 months! I’m at a low. It’s been awhile since I made bread so I was really craving some.

I broke open my trusty 'Breaking Bread with Father Dominic' recipe book. If you’re ever looking for a bread cookbook, this priest knows his bread!  I used his Tomato Basil Focaccia recipe as a guide but didn’t want (or have) tomato juice or fresh basil so I made some adjustments. It worked out to my benefit. The loaf was gone by the next morning. Hmmm … maybe that’s not to my benefit!

I didn't get a picture of the whole bread ... The kids dove in right when it came out of the oven!

Sun-dried Tomato Pesto Focaccia

Makes 1 loaf

Dough Ingredients

2 c AP flour

1/2 c almond meal

1 c water

1 1/2 t quick start yeast

2 T sun-dried tomatoes in oil

1 T oil

1 t salt

1 oz pesto

Toppings:

1 T olive oil

1 T italian seasoning or 1/4 fresh herbs

1 T parmesan cheese (optional)

Add dough ingredients to bread machine pan in order the manufacturer suggests. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. Form dough into a 12 inch round. Place on ungreased pizza stone … use a baking sheet if you don’t have one. Also, if you don’t have a pizza stone, get one!

Brush 1 T olive oil on top of the loaf. Let rise, uncovered for about 30 minutes or until almost doubled in size. Poke dough randomly making little dimples. Top the dough with herbs and sprinkle with a little salt.

Preheat oven 400º.

Bake for 20 minutes or until done. 

Spinach Stuffed Portobella Mushrooms

I can't tell you how many times I've made spinach stuffed mushrooms. I like them as an appetizer and as a side dish (especially for pastas when I don't want to serve any starches or carbs). Sometimes they're good but sometimes the flavor just gets lost in the mushroom. I don't know why it has been such a feat to finally have a recipe I like, but everyone has his or her personal obstacles. And finally I can say, Ashley 1, Mushrooms 0 (okay, so mushrooms probably have a few more points than that but it's all in the past!).

I loved the little bite of gorgonzola with the crunch walnuts. Enjoy!

Spinach & Gorgonzola Stuffed Portobella Mushrooms

Makes 8 mushrooms

8 medium sized portobella mushrooms, cut out and dice the stems

10 oz frozen spinach

1/4 red onion, diced

1 clove garlic, minced

2 oz cream cheese

1/4 c gorgonzola cheese

1/4 c parmesan cheese

3 T toasted walnuts, chopped

1/2 t oregano

1/2 t salt

1/4 t pepper

Sauté mushroom stems, onions and garlic in a little oil until most of the liquid is gone. Add in spinach, cheeses and spices and mix until the spinach isn't in big clumps and the cheese is evenly distributed.

Place mushroom caps in a shallow baking dish. Stuff with the spinach mixture.

Bake at 400 for 20 minutes. Let cool for a little bit before eating. There's nothing worse than burning your tongue on a piping hot mushroom right out of the oven! Those juicy bad boys stay hot!

Creamy Sweet Potato Marinara Sauce

I just love vodka cream sauces; they are a little lighter than a straight marinara. When the sauce completely over powers the meal, I get sad because I want to taste it all. Since Paul can't do creams, I've always made my creamy sauces with silken tofu, it really does make a great substitute in sauces.

We were having pasta but wanted a new sauce. Tomatoes are far out of season and I knew if I tried to make a marinara sauce I would be disappointed in the lack of fresh flavor. I decided to try a 'light on the tomatoes' sauce using mainly sweet potatoes as the base.

It just goes to show that when the vegetable that you need isn't in season you can still find great ways to make what you need -- If you just think outside of the box and use the vegetables that are fresh and ready, you will find yourself pleasantly surprised!

Creamy Sweet Potato Marinara Sauce

Makes 2 1/2 

1 sweet potato, about 2 1/2 cups cubed

1/2 medium onion, diced

3 garlic cloves

2 roma tomatos, diced

4 oz silken tofu

5 basil leaves

3 sprigs of thyme

1 t salt

3/4 t pepper

Cook sweet potatoes until very tender.

Sauté onion and garlic in a little oil. Add tomatoes.

Put everything in a bowl and purée with an immersion blender. Use a food processor or regular blender if you don't have an immersion blender.

Tonight, I served it with some spinach tortellini. Quick meal, filled with some great veggies. 

Spinach Lasagna Roll-ups

I always try to sneak vegetables into meals for my kids. So far I have been blessed with kids that eat vegetables but it's still fun for me! I'm also amazed at how many adults still don't like vegetables (or think they don't like vegetables) so it's fun to trick them too! Lasagna is a great way to hide a lot of vegetables and serving it with my Creamy Sweet Potato Marinara Sauce, you get more vegetables and some tofu for protein ... they'll never suspect it!

My kids don't love lasagna. I don't know if the big slice is too intimidating or what it is, but I decided to try lasagna as a 'roll-up' and see if they would eat it. It didn't work 100% but one out of two kids isn't bad and Paul and I loved it. 

Spinach Lasagna Roll-Ups

Makes 6

1/2 c mushrooms, small diced

1/3 c red peppers, small diced

1/3 c zucchini, small diced

1/4 c leeks, small diced

10 oz frozen spinach, thaw and squeeze all of the water out

1/2 c cottage cheese

2 oz cream cheese

1/2 c shredded parmesan cheese

1 t italian seasoning

1/2 t salt

6 lasagna noodles

1 c Creamy Sweet Potato Marinara Sauce (recipe follows)

Sauté mushrooms, peppers, zucchini and leeks in a little oil until all liquid has evaporated. Add in spinach, cheeses, italian seasoning and salt.

Cook lasagna noodles. Let them dry a bit but don't leave them sit too long. Divide the mixture evenly amongst the six noodles. Roll them up. The noodles will stick to each other if they aren't too wet. Place in a sprayed pan. Cover with Sweet Potato Marinara Sauce.

Bake at 375 for 25-30 minutes.

Creamy Sweet Potato Marinara Sauce

Makes 2 1/2 cups

1 sweet potato, about 2 1/2 cups cubed

1/2 medium onion, diced

3 garlic cloves

2 roma tomatos, diced

4 oz silken tofu

5 basil leaves

3 sprigs of thyme

1 t salt

3/4 t pepper

Cook sweet potatoes until very tender.

Sauté onion and garlic in a little oil. Add tomatoes.

Put everything in a bowl and purée with an immersion blender. Use a food processor or regular blender if you don't have an immersion blender.

Yogurt 3 Ways

As most people, I find myself eating breakfast in less than five minutes. This drives me crazy. Breakfast is such a great meal, I hate to short change it. However, I have found my compromise. I started doing more yogurt and cottage cheese because they were filling and I at least wasn't just grabbing last nights leftovers!

Since having kids, I have had a love hate relationship with yogurt. Fat is good for the kids so I wanted full fat yogurt but all of them are filled with sugar. Then I would do greek yogurt because they had less sugar but still the flavored ones were filled with sugar. I always have plain greek yogurt because I like to use it for sauces and dips. I finally decided to start to work with that to see if I could come up with a tasty breakfast. I don't always love the sweet breakfast so I tried to find a savory option too. The following three have turned into my go-to yogurt breakfasts.

By the way, my new favorite yogurt is the S0 Delicious Dairy Free yogurt. It's low on sugar, good fat and good calcium ... win, win, win!

Peanut Butter & Banana
1/2 c greek yogurt or So Delicious Dairy Free yogurt

1 banana

1/4 c peanut butter

1/2 t cocoa powder

1 t honey

Mix all ingredients with an immersion blender.

Cucumber & Dill
1/2 c greek yogurt or So Delicious Dairy Free yogurt

1/2 c cucumber

1 t dill

dash of salt and pepper

Serve with pita bread

Mix all ingredients together. This is a play on a tsatziki sauce but without the olive oil and garlic ... I just don't need that in the morning. This is even great topping on scrambled eggs!

Strawberry & Pistachio
1/2 c greek yogurt or So Delicious Dairy Free yogurt

1/4 t mint

1/4 c chopped strawberries

1 t agave nectar

2 t pistachio

Mix all ingredients except pistachios. When ready to eat, top with pistachios.

Pumpkin Burgers with Spicy Mayo

I think I’m a bit obsessed with finding the perfect veggie burger. I’ve had enough bad ones to know that it is hard to get the perfect consistency while still having flavor. I had some leftover pumpkin puree in my fridge that I needed to use. I love savory pumpkin dishes and with winter  finally over, (I hope) I’m almost out of my pumpkin kick until next fall. I figured now is the time to try a pumpkin burger ... small prayer, please say this works!

I found quite a few recipes online so I knew I wasn’t crazy about wanting to try one. However, all of them had cinnamon, allspice, cloves, etc. Nothing against those spices, but get in the pie and stay out of my burgers! I tried a savory approach and loved it. I have made them a few times now and the kids love them too. The consistency is great, a little crisp on the outside yet soft on the inside. Since I didn't use eggs as a binder, I didn’t worry about heating them all the way though in the oven. I don't think I have to wait until next fall now, I'll be eating pumpkin all summer long.

Pumpkin Burgers

Makes 5

1/2 c quinoa
1 c vegetable broth or water
1/2 c oats
1/2 c almond meal (AP or GF flour works too)
1 c pumpkin puree
1/2 c leeks, diced
2 cloves garlic, minced
1/2 t cumin
1/4 t onion powder
1/2 t salt
1/4 t pepper
1/8 t cayenne
1 c white beans, cannellini worked best because they are soft but chickpeas will still work

Spicy Mayo
1/4 c sour cream, I use tofutti
1/4 c vegenaise
1 1/4 t roasted garlic puree
1/2 t sriracha
1/2 t onion powder

Cook quinoa in vegetable broth. Bring them both to boil then cover and turn heat to low. The vegetable broth will soak up into the nice fluff quinoa.

Sauté leeks and garlic in a little olive oil. Once soft, add in spices and beans. Cook for a minute and smash bean mixture with a potato masher.

Grind the oats in a food processor if you have one. I find the texture of the burger a bit better but they will still work out if you leave the oats whole.

Add leek and bean mixture to quinoa, oats, almond meal and pumpkin puree. Mix well.

Divide into 5 equal size patties. Heat a little oil in pan. Cook on medium 4-5 minutes per side. 

Mix all ingredients of the Spicy Mayo. Enjoy!

I served mine with baby spinach and bean sprouts on a tasted bun.

Raw Almond Joys

Raw desserts have been a favorite of ours ever since we visited a friend in Hawaii and were introduced to raw chocolate made with fresh avocados. I do not have a huge sweet tooth but raw chocolate is on a totally different level. Right after breakfast I begin to think about what's for lunch and then what's for dinner (Paul makes fun of me a lot for that). Our friend from Hawaii was coming over for dinner so I started thinking about raw chocolate ... time for brownies. My heart sank a little when I realized that we ate the last avocado for dinner last night.

Figuring coconut oil would give me some of the creaminess of an avocado, I went to work. Embracing the coconut oil even more, I decided to try to replicate an Almond Joy instead of just doing coconut brownies. All I know is Paul better get home quick before the kids and I eat them all!

Raw Almond Joys

Serves 24 minis or 12 large

Base
1 1/2 c almonds
1/2 c oats
2 T coconut oil
1/4 c peanuts (almonds or walnuts work)
1/4 c shredded coconut
2 T agave nectar
1/4 t vanilla
dash of salt

Frosting
6 T coconut oil
5 T agave nectar
5 T cocoa powder

shredded coconut to garnish

In your food processor, mix almonds and oats until they are powdered. Add the remaining base ingredients. Press them into your muffin cups.

Next put the frosting ingredients into the food processor and smooth. Frost the muffin cups and top with a little extra coconut. I let them set at least an hour before serving and keep them refrigerated so the frosting doesn't melt too much.

Sweet and Spicy Dip

Here it is, the perfect dip for a sunny day!

This dip may surprise you. People who think pineapple is overpowering or don't like much spice usually find that this dip is irresitible! The cream cheese mellows out the tartness of the pineapple and the pineapple mellows out the spiciness of the pepper.

Depending on the style of pepper you use, you may want to add a little more or less to get the zest you desire!

Sweet & Spicy Dip
Makes 1 1/2 c

8 oz cream cheese
4 oz pineapple, chopped finely
3 T green onions, chopped
1 small garlic clove, minced
1/2 t salt
3 t ground pepper
2/3 c pistachio nuts, finely chopped but not powdered

Beat all ingredients except for pistachios together. Cover and put in the fridge for at least an hour to firm.

Shape it on your serving plate and press pistachios all around the cheese. Cover and refrigerate overnight to best blend the flavors.