Posted in Food, Menu Planning, New Food, Recipe

Pumpkin Soup with Chili and Ginger

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While I’m staying home with BabyGirl, there is a lot of opportunity to watch daytime television.  There’s an unbelievable amount of talk shows on that follow a similar format.  The Talk, The View, The Chew, The Real

I was watching Clinton Kelly (of What Not To Wear fame) on The Chew when he demonstrated a Roasted Curried Pumpkin Soup that I thought sounded scrumptious.  I happened to have everything that it was calling for and happily headed into the kitchen to cobble it together. 
Continue reading “Pumpkin Soup with Chili and Ginger”

Posted in Anti-Inflammation, Fitness, Food, Menu Planning, New Food

3..2..1..Paleo!

We’re getting back into Paleo eating, now that we’re in the new place.  We’ve done pretty well in the last week, but tonight, we’re gearing up for the Squeaky Clean Paleo plan featured in Practical Paleo by Diane Sanfilippo. Note: this is NOT a sponsored post.

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Pumpkin cranberry muffins, pumpkin pancakes, spaghetti squash bolognese, ribs with green beans, pineapple teriyaki chicken, home made cranberry sauce

Call me crazy, but I feel like eating healthy should taste good.  The recipes that I’ve tried from this book hit that mark. Jeff is excited about cooking again, too, but not about the dishes…because cooking every meal requires lots of dishes.

Tonight I’ve dirtied up a few mixing bowls, some knives, pans, spoons, cutting boards, and towels cooking up some meals for tonight and tomorrow.  I’ve got stuffed cabbage rolls with a cranberry tomato sauce in the oven, along with a “swirly crustless quiche” made with carrots, zucchini, and about a dozen eggs.  I’ll be making mustard glazed chicken thighs shortly, and tomorrow we’ll have a braised beef dinner.

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Our fridge is fully stocked with yummy foods and I’m ready for this adventure.

What is your favorite thing to make in the fall? Share your favorite crafts and recipes, below.

Posted in Food, Recipe

Fall is here! It’s apple time! (mini apple pie recipe)

 

It’s officially fall in Minnesota, and what better way to kick off the season than to go to the apple orchard?  My niece called me this morning and got my bum out of bed for a last-minute invite to the orchard.  Mine and my sisters’ misters couldn’t come, so it was just a girls day down on the farm.

 

I had never been to an orchard before (to the best of my knowledge) so it was quite a fun experience to buy our little bags and then go pick apples fresh off the trees.  Honestly, I’ve been drawing apple trees wrong the whole time.  They do not have tall trunks and bushy tops with apples dotted along the outside.  These apple trees had short trunks with sprawling limbs that nearly (and sometimes *did*) reach the ground.

With my haul, I decided to make mini apple pies for Jeff and I.  The types of apples we got to pick were “Haralson” which were small and kind of tart.  They were zippy!  My opinion of Haralson is that they are good for baking, but need a little help from sweeteners (white or brown sugar), but they would be good for snacking on with some honey or melted caramel. Mmm!

The best part about tagging along is that I got to tell my niece one of my favorite clean jokes:  What’s worse than finding a worm in your apple?  … Finding half-a-worm in your apple!

hehe!

 

Megan’s Healthy Apple Pie:

Crust:
2 cups flour
1/2 cup oil
1/4 cup milk

Filling:
Apples
Cinnamon
Sugar
Butter

Mix together flour, oil, and milk with a fork until it starts to hold together in little balls/crumbles–don’t over-work it!  Use your hands to form it into 2, 3, 4–however many crusts you would like.  Roll out between sheets of wax paper. Use a cutter of appropriate size to form mini crusts or just use a regular sized pie tin.  Make sure you have enough crust to cover your pie.

If you are making mini pies, dice the apples so that you can fit quite a bit into each cup.  If you are making a regular pie, slice however you like.

“Season” with cinnamon and sugar to taste.  Top apples with a small pat of butter… maybe 1/2 teaspoon per mini pie.  Use a couple teaspoons of butter for a full-sized pie. Just eyeball it, it’s just to keep things moist and provide that hint-of-butter taste.

Top with the remaining crust(s), brush with a little bit of butter (just enough to glaze the top of the crust) and sprinkle with more cinnamon.

Bake at 350 for 30 minutes.

Serve with ice cream (vanilla bean or caramel would be superb!) and enjoy!