Author: cmgift

Roasted Golden Beet Salad

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This time of year we are still in the throes of winter with snow, cold and freezing temperatures, but the sun is strong and I’m dreaming of spring. If we tune in, the seasons can guide us and what our bodies need for nourishment. I love to eat with the seasons but this “in-beween” month of March- in like winter and out like spring (hopefully!) is a time of transition and moving gently to a new season. Winter brings slow-cooked, rich and hearty flavors of root vegetables and deep flavors of stock and sauces simmering for hours. The flavors of Spring are light and delicate, fresh with sprouting greens, asparagus and peas. We have a spring in our step, we feel lighter and the heaviness of winter falls away.

Our eating and cooking can ebb and flow with the rhythm of the seasons. I love this salad because it combines the slow roasted golden beets with the delicate greens and herbs and it’s perfect this time of year when we are longing for spring. Beets are a root vegetable that you can find all winter long and roasting them brings out the flavor this late in the season.

How to roast beets…

Set your oven to 400 degrees.  Wash and dry the beets and place on a large sheet of foil with skins on. Drizzle the beets with olive oil and salt and pepper.  Wrap the beets in the foil.  Place in the oven for 45min-1 hr until the beets are tender when pierced with a fork.

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Once the beets are roasted, the skin will peel off easily. Let them cool and slice or cube. I love to marinate them in a bowl with olive oil and red wine vinegar. Place the beets on salad greens, add goat cheese if desired and some fresh herbs. This salad will have you dreaming of spring too!

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Slow Cooker Chicken with Artichokes and Lemon

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Sometimes I stumble upon a recipe because I’m trying to use ingredients I have in the house. I had chicken and I wanted something I could just set in the slow cooker and forget about it a while. It turned out really yummy and made a great salad. One of my tips for nourishing yourself is mindful eating and savoring your food by adding fresh ingredients when serving. It makes the meal special and flavorful. My favorite things to add are a squeeze of fresh lemon, drizzle of olive oil or balsamic vinegar, fresh herbs, seeds and nuts.

When this meal was finished, I put it on greens and added olives, a drizzle of olive oil and a squeeze of fresh lemon. This is not your typical “rabbit food” salad that leaves you hungry soon after eating. This salad is so good and hearty and actually feels like a whole meal. I’m eating less meat these days and when I do have chicken, one of my favorite brands is Bell & Evans. It a local PA brand with humane practices and whenever I find some on sale at the store, I grab it!

Ingredients

1 lb boneless chicken breasts or boneless chicken thighs

Dried Italian Herbs

Salt and Peper

Olive Oil

Handful of small new potatoes

Juice and Zest from 1/2 lemon

Small jar or can of artichokes

2 cloves of garlic, minced or smashed

Pat chicken breasts dry and season both sides with Italian seasoning, salt and pepper. Sear both sides of the chicken in olive oil in a pan and set aside. Place the small potatoes in the slow cooker along with the rest of the ingredients. Put the chicken on top and cook just until done (low for 3-4 hours worked for me). Don’t overcook or the chicken will dry out. Serve with a side of vegetables or on a salad.


Warming Winter Vegetable Soup

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It’s been more than a while since my last post. There were many times when I prepared some food, took some pictures and wanted to write, but different seasons brought different prioritites and, well, just plain life happened.  But a constant has been my passion for yummy, whole and healthy foods and the art of preparing it.  Yes, art. No, I’m not a chef that prepares lovely food delicately plated to impress, but rather I love simple, earthy real food and it’s a creative outlet for me.

Over the years I have developed a list of well-being practices. I try and do at least one thing from my list each day to cultivate wholeness and self care.  Some days I’m lucky if I check one off the list and other days I’m able to fit in several.  One of the items on my list is cooking, chopping and shopping for ingredients.  It’s soul care, it brings me joy and life and I consider it a spiritual practice.  So on a busy day when I’m at home making up a quick meal, I try and stay present and enjoy the process.

This particular soup I made on a very snowy afternoon and chopping the vegetables and pulling out the dried herbs reminds me of the life that will come in the spring, but also grounds me in the present warmth and slowness of winter.  This is my favorite soup to make because it’s so versatile and you can literally make it your own and use what you have on hand.  I make it different every time.  It also freezes well and I eat this for lunch often.

Ingredients

olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can of diced tomatoes

5 cups of vegetable or chicken stock

dried Italian herbs to taste

3-4 carrots, chopped

parmesan cheese rind (optional) or use 1 tbsp grated parmesan cheese

misc vegetables- I like broccoli, kale, cauliflower, peas

1 can of beans if desired

pinch of hot pepper flakes to taste (optional)

Sauté the onion and garlic (along with salt and pepper) in a dutch oven or soup pot.  Add dried herbs to release the flavor.  Add the tomatoes, stock, carrots and parmesan cheese rind (or grated parmesan cheese) if using and simmer on low heat for 1-2 hours (or until carrots are tender).   Remove the cheese rind. Add other vegetables and beans if using and simmer until the vegetables are tender.  Add red pepper flakes or drizzle with olive oil and balsamic vinegar to serve.

Simple Apple Crisp

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Fall has set in. The shift to fall is always a significant change for me. Summer is lush, green, full, busy- it’s a season of indulgence.  A season with awesome food, traveling, soaking in sun, going to bed tired and waking up lazily the next day.  Fall is pruning back, falling leaves and walks in the woods, hot drinks, crisp and still.  I  cleaned out our house getting ready for some some much needed renovations.  Clearing away, making space. It feels like the perfect season to clear out what we don’t need or use anymore.  I’m longing for more simplicity and less stuff.  We even had the opportunity to stay at a farmhouse for a week while our floors were being redone, and it was peaceful, there was no cable or distractions.  We spent time outdoors and cancelled actives because the commute was too long.  It was slower, I was present.  I need more of this.

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We are back home. The renovations are finished and I didn’t put anything back on the walls and shelves yet. I’m living with the clean empty space for a while and I’ll decide what’s important and inspiring enough to put back and what’s not needed anymore.  It’s been a good “more of this, less of that” lesson and I’m still listening and learning.

I made this apple crisp on a sunny fall morning and it’s so easy and fits my simple, paring back frame of mind.  This recipe is from Shauna Niequist’s book “Bread and Wine”.  Usually made with blueberries or berries, but I made it with apples and added cinnamon and used coconut oil and it’s really good!! Eaten warm with greek yogurt and a hot drink, it’s a real treat!!

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Ingredients

2-3 apples, peeled and cut in slices

1 cup old fashioned oats

1/2 cups of raw pecans, chopped

1/2 cup of almond meal

1/4 cup maple syrup

1/4 cup olive oil or melted coconut oil

1 tsp ground cinnamon

1/4 tsp salt

Mix together the all the ingredients except the apples.  Arrange the slices apples in the bottom of a 8X8 pan or round dish and layer the crisp topping over it.  Bake at 350 degrees for 35-40 minutes until the topping is crisp and golden.  Enjoy warm and topped with greek yogurt!

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Small batch fig preserves and a rustic fig pizza

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Oh I love fresh figs! I’m not exactly sure how long the local season is, but it’s not long and when I find fresh figs at the market, I grab them.  And I know two people with fig trees!  I was given a quart this weekend, ate some fresh and made a small batch of fig preserves. I also had some figs at my desk when I arrived at work one day this week.  I just love my people!

The changing of the seasons for fresh produce is part of the rhythm of seasons for me. Just like the hot to cooler weather, vacations and back to school, the fresh food guides how we eat and cook.  I’ve been listening carefully to what I need in this season and what rhythm our family needs.  We are embracing more structure, more learning and growing, getting creative and curious about new things.  I’m finding my pace in the space of the day and more balance and boundaries between my work and the stuff of everyday life.  With the space, I can pay attention to what awakens me, gives me peace and joy. I have more energy for work and play.  I can focus on family, friends, community and serving others in a way that a stressed and overstretched schedule cannot.  And I have more energy for figs and making fig preserves on a Tuesday night! That’s a win!!

Small Batch Fig Preserves

Ingredients

1 pint of fresh figs, quartered

1/2 cup of raw sugar (or regular sugar)

2 tablespoons honey

juice of 1 lemon

Place all of the ingredients in a saucepan and bring to a boil.  Reduce the heat and cook the contents until thickened, about 50 minutes.  Be sure to stir to prevent sticking, especially as the mixture thickens.  Place the hot contents in a jar with a canning lid and flip the jar over to seal.  I still store this in the refrigerator and even if it’s not sealed, it will keep for months with the sugar preserving it.

My favorite use for fig preserves is on a cheese and meat tray or on this fabulous rustic pizza! I used fresh figs on this one, but the preserves are great when figs are not in season.

Rustic Fig, Prosciutto and Arugula Pizza

Ingredients

Your favorite pizza crust (I make my own or use local Thom’s Bread pizza crust)

Extra virgin olive oil

Fresh figs, thinly sliced

4-5 slices of Prosciutto

goat cheese

Balsamic vinegar

Arugula

Drizzle the pizza crust with OVOO.  Place the fresh figs or fig preserves, prosciutto and goat cheese on the pizza. Place in 425 degree oven for 7-10 minutes. Place the arugula on top of the hot pizza and let it wilt with the heat. Drizzle with more OVOO and Balsamic vinegar or balsamic reduction.

 

 

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Blueberry and Peach Quinoa Pancakes

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I was inspired to make quinoa pancakes after a very special breakfast with friends sharing and connecting over good food and coffee.  It was part of a weekend fostering relationships and community and fed my soul.  Hearing the struggles and celebrating the triumphs with others is what life is about…it allows us be seen and know we are not alone.  I love tying it all together with some great food.  This recipe brings back those sweet times with friends! I adapted it from a King Author Flour recipe.

Ingredients:

1 1/2 cups of All Purpose Flour

1 cup cooked quinoa

2 teaspoons baking powder

1/4 teaspoon salt

1 cup almond milk (or regular milk)

2 large eggs

1 tablespoon maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla

1 fresh peach, diced

1 cup blueberries

Stir together the flour, quinoa, baking powder and salt. In a separate bowl, whisk together the milk, eggs, coconut oil, maple syrup, vanilla.  Add the wet ingredients to the dry ingredients whisk until well combined.  Fold in the peaches and blueberries.  Heat a frying pan or griddle over medium heat and lightly grease. Bake on each side until light brown.  Serve with butter and maple syrup and a great cup of coffee!  Enjoy!

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Summer Orzo Salad

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I just love summer!  We are right in the thick of it now with temps in the 90s and humid.  But I’m not complaining. I’m thankful for the season of laid back summer days, running around in the yard well into the evening and taking in the small moments.  Even if it’s for just a few minutes, I take time to be in the garden a few nights a week.  This is my meditation in the summer.  This week we’ve harvested plenty of cucumbers, zucchini, peppers, tomatoes and green beans.   And I took some time to be present and appreciate this season.  These moments are the beautiful, ordinary stuff of life.

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This salad is great for summer picnics and will not take a lot of time in the kitchen! I take this salad to so many picnics and potlucks because it’s so easy to make.  The “dressing” is really versatile and you can change up the vegetables to what you have.  I’ve made this with asparagus, spinach with or without the cucumber, different herbs…you name it.

 

 

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Ingredients:

Dressing:  1/4 c. red wine vinegar, 1/2 cup olive oil, 1 tsp honey- whisk this all together in a bowl or shake it up in a jar

1 lb of orzo, cooked, drained and cooled

1 quart of cherry tomatoes, halved or quartered

1 cup of fresh basil, chopped

1 cucumber, seeded and cubed

1/2 cup feta cheese, crumbled

1/3 cup chopped green onion or chives

Mix it all together and enjoy!!

 

 

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Zucchini Brownies and Peach Smoothie- kid friendly recipes for the summer!

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This summer I have been taking cues from my kids…slowing down, fostering creativity and play, letting go of “perfect” and focusing on present instead.  Recently they revived their old swing set playhouse that was abandoned as they grew older.  They redecorated with comfy pillows, wall hangings and signs and dreamed of cool things they could add like lights and a beaded door.  Even if they don’t get all of their wish list, I think it’s cool they are dreaming and being creative.  But they also love their electronics and screens.  While it’s easy to say no and tell them to just go outside and play like I used to when I was little, I also think we need to embrace what’s in their world now and help them learn moderation and to use their creativity in new ways.  This weekend we had a compromise.  I said they can use their iPads to take pictures and create a guest blog post of something they make in the kitchen.  They could be my guest bloggers!!  Win, win for me.  I’ve been hung up on my photography not being good enough and inspiring and not posting unless I have something I think is relevant to say.  Silly excuses really.  Sharing recipes is something I enjoy and I choose not to because of insecurities or not living up to some made up expectations.  Whatever your passions are, let’s take some cues from the kids and just do it and have fun in the process!!

Here are the posts from my 9 and 10 year old…in their words!!

Peanut Butter Zucchini Brownies

Hi, I’m Alexa. I’m 10 years old and going into 5th grade. I’ve always loved cooking. I also love sports such as, lacrosse and swimming. I used to help my mom cook stuff by just putting the ingredients in the bowl, but now I’m the one cooking stuff and it’s really fun. The first thing I started making was homemade granola bars. Everyone loved them and that’s when my passion for cooking started. We had so many zucchinis in our garden and my mom showed me the recipe for these amazing zucchini brownies. I jazzed the recipe up and added peanut butter. We took these brownies to church and the plate was cleaned off. No one even noticed that there was zucchini in the brownies. I am also a very picky eater and hate chunks and weird tastes in food. These are the complete opposite of that. You can’t even taste the zucchini! They’re AMAZING! Now here’s the recipe!

Ingredients

  • 2 cups chopped zucchini
  • ¼ cup vegetable oil
  • ½ cup plain Greek yogurt
  • 1-1/4 cups sugar
  • 1 tablespoon vanilla extract
  • ½ cup of peanut butter
  • 2 cups whole wheat flour
  • ½ unsweetened dark cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ c chocolate chips (optional, for topping)
  • ½ chopped pecans (optional, for topping)

Directions

Preheat oven to 350 degrees and grease a 9×13 pan. In blender or food processor, puree zucchini, oil, yogurt, sugar, peanut butter and vanilla. Set aside. In large bowl, whisk together flour, cocoa, baking powder, and salt. Add pureed wet ingredients to dry ingredients and stir until well incorporated. Pour into greased pan, spread evenly, add any toppings you desire (I added chocolate chips and chopped pecans) and bake for 20-25 minutes until toothpick comes out clean or with a few moist crumbs. Let cool for at least 5 minutes. Enjoy!!!!

 

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Summer Peach Smoothie

Hi, I’m Elise and, I am 9 years old and I am going into 4th grade.  I decided to make this peach smoothie because I LOVE peaches, they are one of my favorite fruits. I like this smoothie because it is super easy to make. There are only a few ingredients. It is also really good because it is really healthy. I really like to cook. I usually cook with my Grandma because she is at my house a lot. When I grow up, I want to be a baker. People say I’m really good at taking pictures. This drink is a really good summery drink. This smoothie is good for pool parties, appetizers, and just for refreshment. I just made it today and I loved it. I am going to make this drink a lot this summer so all of our peaches will be gone. I don’t like most kinds of smoothies that my mom makes, but this one I really like.

Ingredients

1 peach, peeled and cubed

1/2 frozen banana

4 oz. almond milk

2 tablespoons plain Greek yogurt

3 ice cubes

Blend together and enjoy!!

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Strawberry Baked Oatmeal Muffins

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It’s June, strawberries are out and the weather is warmer!!  Ahh, it’s a nice change of pace from the chilly and rainy spring!  Fresh, local strawberries are my absolute favorite. Since I’m the only person in Lancaster County who does not make strawberry jelly, I love to find different ways to use strawberries to take advantage of their short season.  I made these baked oatmeal muffins on a warm and humid Sunday morning and ate them happily outside with some strawberry and basil infused water ( basically because it was too early for a strawberry basil margarita :-).  I would usually never take the time to make infused water, but today I had a minute and it was great to sit outside and actually enjoy my food and drink using ingredients from the garden.

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For the basil infused water, simply dice strawberries and place basil leaves and strawberries in a jar, add water and ice and enjoy right away or let it infuse for a couple of hours in the refrigerator.

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Ingredients for the Strawberry Baked Oatmeal Muffins

3/4 cup mashed ripe banana

1 egg, beaten

3/4 cup almond milk

1 tsp vanilla extract

1 tablespoon honey (if you like more sweetness, increase the amount)

1 1/2 tsp baking powder

2 cups rolled oats

1 cup diced strawberries

Preheat oven to 350.  Mix all of the ingredients together.  Spoon into 12 muffin cups.  Bake for 22-25 minutes, until firm.  Enjoy!

 

Creamy Asparagus Soup with Lemon

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I just love when the spring arrives and we can get fresh seasonable vegetables around every corner…literally, there are so many markets and farm stands to choose from in Lancaster County! Fresh asparagus is one of my favorite vegetables, much to the kids’ dismay.  I was reluctant to try this soup because I just love the simplicity of asparagus and fresh herbs sautéed in olive oil until just a little tender, yum!  I was really surprised how delicious and easy this soup is.  It tasted wonderful sitting outside on a beautiful spring day!

Ingredients

1 lb of fresh asparagus, tough ends removed and cut into 1 in pieces

1 medium onion, chopped

1/2 cup chicken broth (or vegetable broth)

1 tablespoon butter

2 tablespoons all-purpose flour

salt and pepper

1 1/4 cup chicken broth (or vegetable broth)

1 cup milk OR  1/4 cup half and half or cream

1/2 cup yogurt

juice from 1/2 lemon

sprinkle grated parmesan cheese

Place the asparagus and onion in a saucepan with 1/4 cup chicken broth. Bring to a boil, reduce heat and simmer until the vegetables are tender. Puree in blender until smooth and set aside.

Melt the butter in the saucepan. Stir in flour, salt and pepper. Allow the mixture to cook a few minutes, but do not let it brown.  Stir in the remaining 1 1/4 cup broth with a whisk until smooth and increase heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk (or cream) into the saucepan.   Whisk the yogurt, lemon juice and parmesan cheese into the mixture until just warmed.  Do not boil. Serve with some fresh herbs and enjoy!!

 

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