Pregnant Girl Potato Soup



I feel like it's been forever since I've posted a recipe! :(
Probably because... in the last few months of this sweet, sweet baby growing in my belly-- I just haven't been cooking much. :\

 

classy bathroom-mirror-selfie @ 22 weeks. :) SO THANKFUL!

I've traded my pots and pans for car keys & my wallet... and have been transformed into Queen of the Chick-Fil-A drive through. :) :) 

 

the nuggets are my jam.

But seriously, I've had more restaurant food in the last 5 months than I have in the last 4 years!!!!! Unbelievable what pregnancy + working full time + holding down the fort while your dr. husband works a billion hours a week will do to your energy/desire to be in the kitchen! :)

 

But lately in pregnancy I've been experiencing some intense heartburn... the kind my husband knows like a close enemy--- but I've never had a personal connection with until now!  It feels like there is a tiny dragon breathing fire right in my throat--- it's amazing/horrible at the same time. :)

 

Anyway- plain, simple, non-acidic foods have really helped (-shocker!-) combat this tiny dragon faster than Harry Potter could put a spell on it. :)

 

I have a dear friend who is in med school coming over soon to have me be a "patient" so she can practice for her Clinical Skills exam, so I needed to make something QUICK for supper tonight!

 

I dug through my fridge and freezer and found a half-used bag of "Mirepoix Style" vegetables from Kroger... some going-bad-soon Russet potatoes from Trader Joe's... a carton of free-range chicken broth... just one handful of baby kale leaves... and a couple of random pieces of cheese from a local deli.... and--- Voilà. Potato Soup. :)

 

I am **not** posting this recipe because no one has ever made potato soup before... or because I'm claiming this is "THE BEST EVER" and will be served on the heavenly banquet table someday........ Rather, my intentions are just to remind myself, and anyone else reading, that sometimes when you think "I have nothing to cook" or "I don't have time to make dinner"  --- that sometimes a humble, simple, no-frills soup made with ingredients that are already hanging out in your home will be the answer to your dinner dilemma. :)

 

"Pregnant Girl Potato Soup" aka Super Simple Use-What-You-Have Potato Soup :)

serves 2 with leftovers for lunch :)

 

First, I added about 1 Cup of frozen carrot/celery/onion mixture ("Mirepoix-style" frozen veggies) to the soup pot with a swirl of extra-virgin olive oil. I sautéed this for a bit - letting the veggies thaw & get tender.  (You could obviously add chopped garlic or whatever soup veggies you want... chopping up the fresh stuff if you've got it. If you like it spicy, throw in jalapeño peppers!)

 

Then, I added about half of a 32 oz. carton of chicken broth... but obviously you could do water + boullion or veggie broth or whatever you like.

 

Add the diced potatoes. (You can use whatever potato you want... even if it's a sweet potato- why not! Go for it.) :)

 

Tonight I seasoned with dried parsley, onion powder, and garlic powder... as well as salt & pepper.  Super simple.  (But do what you want! If you like it spicy... go for adding cayenne or a generous amount of white pepper might be fun, too. Rosemary might be a fun herb to add that would totally change the flavor profile of this thing... especially if you were adding crumbled, browned sausage and maybe chopped & sautéed fennel, too! The options are endless.)

 

Let this simmer until the potatoes are tender.

 

Add in some chopped greens--- tonight I added about a cup of chopped baby kale. But you could do ANY greens... just pay attention to what kind of greens you have to know how long they need to wilt. For example - you can throw baby spinach in at the last minute and it will wilt in super-hot soup in a quick minute. However, heartier kales will need significantly more time--- so know your greens and add them accordingly.

 

Mash some of the potatoes (if desired) and add in milk or half and half to get a creamier consistency (tonight I added a splash of half & half and maybe 1 Cup of 1% milk). (Other fun dairy options to throw in there might be a little bit of cream cheese, sour cream, or even plain Greek yogurt.)

 

Lastly, if you want, throw in a little of whatever cheese you have in your fridge.  Tonight I had Colby-Jack slices from Monnette's and threw them in.  Perfect.  Gosh I bet most cheeses would love to get together with potato soup though... right? :)  Use what you have!

 

Adjust the salt & pepper at the end, after tasting, and buon appetito! :) Enjoy. A true 30-minute-meal----- and a one-pot meal, at that! 

 

Enjoy making whatever variation of this soup makes your heart sing!!!!! :)



 

Come, thou long-expected baby

There is so, so much to be written about this journey.

But for now, I'll just say that I am 21 weeks pregnant today and grateful to the moon and back for this unmerited, grace-filled GIFT.

Thank You, Jesus.

Low Maintenance Fish Tacos

In the frozen black heart of this year's winter, the Dr. and I went to Sarasota, FL for a much-needed break.

While there, we were definitely in "vacation-mode" and felt the freedom to eat out. a lot. :)  One of our favorite places to eat was Clayton's Siesta Grille.  We LOVED their Trout Almondine and Mahi Mahi Fish Tacos!

April/May is traditionally my "clean out the freezer" time of year so I can have ample space for summer & fall harvests.  In my quest to use everything up, I found some great Mahi Mahi filets from Trader Joe's and had a craving for some amazing fish tacos (even though I knew I couldn't quite recreate the unbelievable ones at Clayton's!), so after reading many recipes, I created my own low-maintenance version.

Fire up your grill and go make these!  You'll love them! :)

Mahi Mahi Tacos with Citrusy Cabbage, Avocado, & Mango
(could serve 4 adults)

ingredients:
4 mahi mahi filets (fresh or frozen, thawed)
salt & pepper
extra-virgin olive oil
2 medium avocadoes, diced
1 small onion, diced (use half if a bigger onion)
1 good sized mango, diced
1 small cabbage, chopped into thin shreds
1 orange
2 limes
1 bunch cilantro, leaves plucked
sour cream
corn OR flour tortillas (I used corn)

optional ingredients that would be awesome but I didn't use:

• using finely chopped Chipotle peppers/dried powder to mix with the sour cream OR use a little Chipotle powder directly on the fish before grilling
• minced jalapenos
• diced tomatoes
• drained & rinsed black beans
• using purple onion OR scallions instead of yellow/white onion
• pureeing tomatillos and garlic to mix with the sour cream for a festive crema
• store-bought mango/pineapple/peach salsa (if you can't find a good mango OR just want a more low-maintenance option!)
• diced peppers of any kind (from sweet bell to any chile... depending on how spicy you wanna be!)
• using a store-bought coleslaw mix if you don't feel like chopping cabbage!
• Clayton's serves their mahi tacos with feta cheese

directions:
Shred cabbage and place in bowl. Squeeze the juice from the orange and one of the limes onto the cabbage.  Salt and pepper to taste.  Stir together and let marinade for a bit.

Heat grill to high.  Coat fish fillets in a little bit of olive oil, and season well with salt and pepper (and Chipotle powder if using). Grill fish on a piece of foil for about 10-15 minutes, until white and firm.

Finely chop mango, avocadoes, and onion.  Pluck leaves from cilantro. 
*At this point, I squirted a few drops of lime juice on the avocado to prevent browning!

When Mahi Mahi is grilled completely, remove from grill and set aside to cool for just a minute.  Get tortillas ready-- warm them if desired on the grill for just a little bit! :)

Shred Mahi Mahi into bite-sized pieces. 

Serve tacos with the fish, citrus-infused shredded cabbage, and all the diced veggies & mango.  A dollop of sour cream and a few cilantro leaves make for the perfect finish!

Buon Appetito! :)

Pasta with Greens, Prosciutto, Raisins, & Pine Nuts

I first learned about this recipe when I lived in Rome. My friend Kristen made it for a group of American college students who came to Rome on their spring break to join with us in ministry.  She braised some chicken in this gorgeous, stewy sauce of cannellini beans, sun-dried tomatoes, fresh rosemary, and other ingredients.  She served the chicken/beans with a lovely pasta of farfalle, sautéed spinach and garlic, pine nuts, raisins, prosciutto, a heavy drizzle of extra-virgin olive oil, and lots of grated Parm.

 

I totally forgot about this pasta dish--- and in our almost 3 years of marriage, I don't think I've ever made it for Dr. Bud!  How sad.  Granted, with ingredients like prosciutto, pine nuts, and real Parmigiano-Reggiano, it's kind of an expensive dish.

 

I don't know what made me remember this pasta tonight, but I'm so glad I did!  I texted my friend Chris for a refresher on the ingredients needed for it-- and got to work.

 

Pasta with Greens, Prosciutto, Raisins, & Pine Nuts

serves 2

 

First, I diced some red onion-- about 1/4 cup, but you could easily use shallots, OR leave this out altogether... and 1 clove of minced garlic. (or 2 if you're feeling frisky.) :)

 

Add this to your pan with a few swirls of olive oil.

 

Saute your onions/garlic with whatever greens you'd like.

Tonight, I used a mixture of baby spinach and baby kale. (probably 3ish cups raw)

Also, I did NOT have any Prosciutto sitting around in my fridge... but I did have some nitrate-free deli ham. LOL. I used about 5 slices, diced them up, and threw them in.  (If you do this as well, note that it's worth your time to separate the little slices to give the thinly-sliced-Prosciutto-effect). :)

 

 

Next, cook and drain 1/2 a box of pasta.  Add the pasta to the pan of greens/etc.

 

 

While your pasta water is hot, add in 1/4 to 1/3 cup (or so) of raisins. You can use any kind you want. I think it's a genius move to put your raisins directly in a spider strainer like this- so that after a couple minutes, you can lift them right out and add them to the pan!

NOTE: Even if you don't like raisins-- TRY THEM in this dish! :)

 

 

Next, add in a couple handfuls of pine nuts------- maybe 1/4 to 1/3 cup.

 

ohhhhh PARM <3

 

 

Okay- now grate yourself a mountain of Parm, cause it's delightful.

Stir to incorporate----- swirl extra olive oil if you feel it needs it.

Salt and pepper to taste. :) 

 

 

Now serve yourself a bowl or plate full... and go ahead and grate another Parm-mountain. You deserve it. :)

 

Buon appetito! :)

 

End note: upon eating this when he eventually got home at 10pm (oh vascular service...), he said, "Hey! This is just like the Italian version of 'Korma!"  Gosh. With the raisins and pine nuts-- and sweet/savory taste... He is SO. RIGHT. :)  My husband never ceases to amaze me!! <3

Spurious Samoa Squares

Here's a new word I learned today-- "spurious" is a synonym for "fake"! ;)

I wanted something with alliteration for my post title!

 

ANYWAY-

It's been a cold winter here in Ohio, and one of the great things about the cold is that it's a great excuse to turn on my oven!! ;)

 

Girl Scout cookies won't be delivered for several weeks, and today, I had a craving for some Samoas, (the coconuty/caramely/chocolatey cookies), so I made this QUICK and super-easy recipe that I heavily adapted from Martha Stewart.

 

Preheat oven to 375*F; line a 10x15" pan with parchment paper.

Crush graham crackers in your food processor, OR buy pre-made ones.

          The original recipe calls for:

           1/4 Cup sugar

           1 and 1/2 sticks butter (3/4 Cup total); melted

           3 Cups graham cracker crumbs

 

BUT today I took OUT the sugar (who needs the extra calories?!), and did something I think I will ALWAYS do for the rest of my baking life!

Wanna hear my healthy trick of the day?! :)

(I'm super pumped about it.) :)

 

Ground Flaxseed is literally THE SAME TEXTURE as Graham cracker crumbs.  Replacing some of the cookie crumbs with the ground flaxseed helps provide amazing nutrients for your body AND cut down on sugar!!  YAY!

 

Today I replaced 1/3(ish) cup of the Graham cracker crumbs with ground flaxseed-- but maybe in the future I will do more?! :)

 

Another great substitute I could have done, but didn't think of until afterward, was to substitute some/all of the butter for coconut oil. (Next time!)... :)

 

 

Anyway, after combining the ground flaxseed/Graham cracker crumbs and melted butter (and/or coconut oil), spread in your parchment-lined 10x15'' pan until it looks like this:

 

 

Then, bake at 375*F for 5 minutes, then rotate the pan, then 5 more minutes.

Take the crust out and let it cool a little.

 

 

Sprinkle 1 cup of pecan pieces AND 1 cup  (I probably did 1 and 1/3 cups... haha) ;) of chocolate chips.

 

 

Then you'll need a regular 14-ounce can of sweetened condensed milk. Have I ever mentioned that this can opener is one of my FAVORITE kitchen gadgets?! Completely life-changing. :)

 

 

Anyway, open that can of sweetened condensed milk and pour it over everything.

 

 

 

Sprinkle the "spurious Samoas" with 1 and a 1/2 cups of shredded coconut (I love to use unsweetened because with all of this... do we really need extra sugar?! I think not.)

Bake in your oven (which you left at 375*F) for 10 minutes-- until your coconut is gloriously toasted!

 

 

COOL-- and then cut into squares/bars/whatever --- and enjoy! :)

 

freezable mini frittatas (frittate) :)

For those of you that know her story, my precious Momma has had a really, REALLY hard last couple years. Cancer... a car wreck... open heart surgery... she's basically been to Sheol and back.

 

Anyway, she really needed a BREAK, so my sister and I planned a trip and took our Mom to her favorite place on earth: Disney World. :)  It was REALLY fun (we hadn't been there in over a decade!)-- but I still wanted to be a blessing to the dear doctor while I was gone for a week.

check us out with The Mouse himself! :)



I made a ton of meals and stuck in the fridge/freezer, and here is one of my creations: Taking a good old recipe for Breakfast Casserole and modifying it for muffin tins!

 

The muffin tins not only take far less time to bake, but when done, you have individually-sized frittata's (frittate is probably the correct Italian plural form!) :) that can be frozen and microwaved later! :)

These were soooooooooooo easy to make, I'm not even going to write a recipe for them because the possibilities are ENDLESS!  

Here are the ingredients I used--just a teeny bit of each!  OH and first, remember to give a quick spritz of oil to each little muffin cup (it's worth it!).  After you oil your cups, I layered the ingredients in each cup, in this order =

• frozen hash brown potatoes (you can use either cubed or shredded)
• cooked turkey sausage crumbles
• diced bell pepper
• diced onion
• salt & pepper
• baby spinach leaves (torn up a little!)
• 1 egg went in each cup; I chose to use a fork and scramble each egg around a little, but you don't have to do that if you don't want to!  You probably *should*, though, at least use a fork to make sure the egg gets down in all the cracks and helps the other ingredients stick together...!
• NOTE: the reason they look so bright yellow/orange on top is because when they were done (after about 15-20 minutes on 350*F)... I took sharp Cheddar cheese in little slices and put it on top, and put the muffin tin back in the oven, but this time under the broiler, until the cheese was melted (about 5 min?)

But for goodness' sakes don't be limited to what I did here------ You could use an.y.thing!!!!!!!! Like....

• tomatoes
• any meat you wanted (bacon, ham, smoked salmon, Chorizo, even ground beef crumbles--like taco meat-- for a Mexican-inspired frittata, heck even shredded chicken... whatever you like!)
• zucchini / summer squash
• chopped asparagus
• eggplant (however my husband thinks it smells like cadaver from his med school days, so we don't eat eggplant at my house.  sorry if I just ruined anything for anyone). :)
• any herbs in the world (I was just lazy today)--- but gosh, anything would work depending on what you put with it!..... parsley, oregano, basil, sage, etc. etc.!!!
• any cheese you like

These mini frittatas are awesome and SO versatile: you could easily do egg-whites only to lower cholesterol, and you could of course make them vegetarian very easily (like subbing Quinoa for the Hash Browns to give it a protein boost) ..The list of options goes on and on!

Have FUN with this-- SORRY I didn't take pictures of the assembly-- but hopefully that encourages you in the fact that they came together **so quickly**... it was over before I could grab my camera! 

I love being able to cook homemade things, freeze them, and eat them later!  The ultimate package, in my mind!! = Convenience PLUS Homemade! :)

If you try these, feel free to leave a comment and share with everyone the great combinations that you try!!!!  Buon appetito! :) 

Shea Moisture - LOVE!

SheaMoisture:
Oh how in loooove I am with this company!!!




I first learned about SheaMoisture from my sister-in-law, Sarah, who bought their amazing leave-in hair treatments for her daughter.  I thought these products were for sure purchased in a fancy salon or natural health foods store since they are just SO AMAZING, but turns out-- Sarah told me she got them at TARGET! :)

The SheaMoisture Company makes products for babies and adults both = shampoos, conditioners, leave-in conditioners/styling products, bar soaps, shower gels, bubble baths, lotions, hand creams, etc... Basically everything wonderful you'd want to get ready!

Check out the list of what is NOT included in SheaMoisture products!!! =

• No Parabens
• No Phthalates
• No Paraffin
• No Gluten
• No Propylene Glycol
• No Mineral Oil
• No Synthetic Fragrance
• No Synthetic Colors
• No PABA
• No DEA
• No Sulfates
• No Animal Ingredients

Doesn't that make your heart skip a beat?! :)  If not, listen to the company's story printed on the back of the bottle:
"Sofi Tucker started selling Shea Nuts at the village market in Bonthe, Sierra Leone in 1912. By age 19, the widowed mother of four was selling Shea Butter, African Black Soap, and her homemade hair and skin preparations all over the countryside. Sofi Tucker was our grandmother and SheaMoisture is her legacy. With this purchase, you help empower disadvantaged women to realize a brighter, healthier future."

Doesn't that make you SWOON?!? :)

Additionally, you know your bath and body products are FRESH and REAL when they have an **expiration date** on the bottom of the bottles!  Haha! :)  Along with being so fresh and good for you, SheaMoisture products are never tested on animals, and only use ethically traded, sustainably produced ingredients.

So far, I've tried several products from SheaMoisture.  I LOVE their Organic Raw Shea Butter Hand Cream with Frankincense & Myrrh.  I even bought it for the women who are in my Bible study to make their times connecting with the Lord even sweeter-- to be able to put on this hand cream and smell fragrances that were around at the time of Jesus-- how COOL! :)



My favorite thing about the Olive & Green Tea Body Wash is that a little bit goes a LONG way!  I can sometimes be a product hog and use WAY too much-- but I've seriously been using that bottle for months and it's taking *forever* to deplete!  Awesome!

The "African Black Soap" is so worth it-- if you want somewhere to start with Shea Moisture but don't want to spend $10 on a body wash or lotion, spend $3 and grab a bar of this magical soap.  It has oats in it to naturally exfoliate and my mind never ceases to be blown that the soap suds are grayish/black from this soap and I actually wash my face with it-- haha-- but it is WONDERFUL stuff!!!! :)



The Coconut & Hibiscus Body Lotion smells SO YUMMY especially for summertime-- and it is SO moisturizing!

Lastly, the Yucca & Baobab Thickening Shampoo is delightful, too, *but* I think this product would probably be best on hair that is VERY dry and needs extra moisture.  My hair tends to get greasy somewhat easily and isn't brittle or dry.  But if your hair constantly needs more moisture-- due to your natural texture and/or color treated reasoning-- I'd *definitely* check out this shampoo! :)  It smells GREAT and is super moisturizing (but for me, I only use it a couple times a week... if I use it every day, I get too greasy).

Like I said, I always buy my SheaMoisture stuff at Target, but according to the company, you can buy their products at all Walgreens stores, as well as select Target, CVS, Bed Bath & Beyond, Buy Buy Baby, Christmas Tree Shops, Harmon Face Values, Duane Reade and Meijer stores. (info via their website)

Why I LOVE SheaMoisture in a nutshell: Easily available bath & body products that are good for me (very affordable! fantastic ingredients!), good for the environment (sustainable & organic ingredient production!), and good for others (fair trade!).

Check out SheaMoisture for yourself- let me know what you think! :)