Friday, November 13, 2009

Pumpkin Yogurt

Ok, here is a little extra recipe for you all that will come in handy if you pureed your own pumpkin this year. Each fall I look forward to the day that I make this recipe for the simple fact that it is delicious, mouth watering, and perfect in every way.

Pumpkin Yogurt, also called pumpkin spread or pumpkin butter, can be used for a variety of things. My son eats it as a side dish or snack. I slather it onto hearty toasted bread and have my middle of the day tea break with it.
Peace. Pumpkin. Perfection.

Here is what you need:
One cup of pureed pumpkin
One cup of vanilla yogurt
One cup of powdered sugar
A sprinkle of pumpkin seasoning

All that you do is mix the above together until creamy and blended. Serve it plain as a yogurt or on toast.

MMMMM...I think I need some right now!

Thursday, November 12, 2009

Wednesday: Super Grilled Cheese

This is a fun meal for our family because it provides options that give everyone a feeling of culinary creativity while being simple for us to make.

We use a variety of ingredients which I will list below, but you choose what sounds good to you.

Start with a really good bread.
We used Herb Cheese Bread from Great Harvest. YUM!

Load the bread with the following:
A Meat
A Cheese
A Spread

Then, go ahead and grill until the bread is toasted and the cheese melted.

Here were our two best concoctions:

1. Turkey, Avocado, Tomato, Swiss Cheese with Raspberry Jam
2. Ham, Cheddar, Apple Slices, with apple butter and a smear of Dijon mustard

We served our sandwiches with cantaloupe and cottage cheese.

Wednesday, November 11, 2009

Bolga Baskets

Hello friends and readers,

I am taking a moment to give you a Christmas Gift idea!

Our family was blessed several years ago through the miracle of adoption when we brought home our first child, Samuel. We are going to be giving birth to our second child in the coming weeks and once again are feeling so fortunate as parents. We are also adopting again and although we began the process about a year ago, put it on a temporary hold until after Finn is born and we can find our equilibrium. We are still preparing and planning for this next adoption, which we hope will be continuing in the near future.

One of the adoption fundraisers that we have come to enjoy doing is the selling of fair trade Bolga Baskets from a cooperative in Ghana. They are beautiful and so fun!
You actually mold them yourself and they can be used for a variety of purposes in addition to being decorative. They are sustainable, made from elephant grass, natural plant dye, and goat hide by women and men in Ghana, Africa.

They make great Christmas gifts! To learn more about our basket sale please click here. And, as always if anyone has questions about international adoption please feel free to ask!

Thanks to all,

Katie (Tasty Green)

Chicken Shepards Pie

What you will need for this comfort food:

Various other veggies if you like: green beans, lima beans, etc
Half-n-Half (probably could use whole milk, but then would it be so sinfully creamy?)
Pie crust
Seasoning: Salt and Pepper, Paprika

What to do:

1. Slice up your carrots and begin to boil them.

2. Meanwhile, cut up your chicken bite sized. Place it into a pan with a little bit of olive oil, paprika, salt and pepper. Dice up an onion and cook it with the chicken.

3. Add the rest of your veggies to the same pot as the carrots. I used a bag of mixed veggies that I got for near free at the grocery this week. If you are using fresh they will take a bit longer to cook.

4. Peel and slice your potatoes, boil them and make some good old fashioned mashed potatoes. Set aside. (Tip: I used mashed potatos that I had frozen from a previous batch. They worked beautifully for this meal and alleviated an entire step!)

5. Get your pie crust ready (Mine is home made and frozen, nobody laugh at my terrible pie crust shaping!). I believe that store bought crust would be just fine. I know Sarah has used store bought before and made delicious meals with it. Bake it empty for about 20 minutes, until it is almost baked.

6. When your chicken is cooked through, add the half and half and a tablespoon of flour to it. You are making a gravy. Keeping adding the milk and flour until you have a creamy (not too thick!) gravy.

7. Add your DRAINED veggies to the gravy/chicken and mix all together. Taste it and see if it needs more seasoning. If so, add to taste.

8. Place your filling into the pie crust.

9. Take the mashed potatoes and put them on top rather than having a pie crust on top.

10. Bake for 10-15 more minutes to finish up that pie crust and warm through. Serve hot!

TIP~ when I make this I double the amount that I am going to need, which is very easy to do. I then place the leftover filling into a ziplock and freeze it. This makes an incredibly easy meal to throw together at a later date especially if you already have the crust and mashed potatoes ready too!