Caramel Corn

• Happy Halloween •

 Here is a tasty treat that I only make once a year on this special Halloween day. It's sweet, chewy, crunchy and fun to make with the whole family!

Ingredients

Corn

1/2 cup of corn

3 Tbs. oil (I use coconut oil, it's healthier)

In a large pot over medium heat add your oil and corn. Cover and slightly ajar the lid so the steam can escape. When the popping slows, remove pan from heat.

Caramel 

1 cup of brown sugar
1 stick of salted butter
1/4 cup kayro syrup
1/2 tsp baking soda
4 qt. popped corn


Directions

Combine first 3 ingredients in a saucepan, when these ingredients have melted stir once and let the mixture boil on medium heat for 3 minutes. Stir once while cooking. Remove the pan from the heat and stir in soda until foamy. Put your popped pop corn in a large brown paper bag that you have your groceries packed in at the grocery store. Pour the caramel syrup over the corn stir with a wooden spoon. Close the bag and place in the microwave for 1 1/2 min. Remove and shake closed bag vigorously. Pour your caramel corn on a cookie sheet covered in parchment paper to cool.

Enjoy!

Kung Pao Tofu Ⓥ

I love a good spicy kung pao with lots of crunchy vegetables. I thought I would try this dish at home with tofu and brown rice and my family loved it. The next time I make this dish I might make it with scallops or shrimp.


Ingredients

1 pound of firm tofu cut into cubes
1 zucchini sliced and then the pieces cut in half
3 carrots chopped
2 cups of sugar pea pods
Brown rice, cooked

2 Tbs. white wine
2 Tbs. soy sauce
2 Tbs. sesame oil
2 Tbs. cornstarch, dissolved in water
1 Tbs. Sriracha, chili sauce
1 tsp. distilled white vinegar
2 tsp. brown sugar
2 green onions, chopped
2 Tbs. garlic, chopped
1 handful of unsalted peanuts


Directions 

Marinade:
Combine, 1Tbs. wine,  Tbs. soy sauce, 1Tbs. oil and 1Tbs. cornstarch and water mixture, mix together. Place tofu pieces in a large zip lock bag add marinade. Marinate for 30 minutes, then drain.

Combine 1Tbs. wine, 1Tbs. soy sauce, 1Tbs. cornstarch/water mixture, 1Tbs. oil, chili paste, vinegar, and sugar in a bowl mix well. Add sauce to a medium high skillet add green onion, garlic, and peanuts  heat sauce until it slightly thickens. In a separate skillet add a little bit of oil in a medium high pan sear your marinated tofu. Add your chopped vegetable and sauté for 2 to 3 minutes. Add the tofu and vegetables to your thickened sauce, mix well. Serve over brown rice.

Enjoy!

Vegetable Pizza

I love making homemade pizza's, especially on days I don't feel like making a big fuss in the kitchen. Here is a yummy pie with all my favorite vegetables. This pie is light, flavorful, crunchy and chewy.  

•Pizza Toppings•

4 Tbs of pre made pesto, for the sauce

1 cup of crumbled feta

1/2 cup of marinated artichokes, drained and coarsely chopped

1/2 cup of julienned tomatoes

1/2 cup of a zucchini, thinly sliced

•Crust•

Ingredients

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour


Directions

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. If you are limited on time sticking the whole bowl into a warm oven (200˙) works beautifully. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza topping recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Enjoy!

Protein Pasta Salad

In my home my family and I have beef red meat free for about twelve years. This past week we have decided to go vegetarian, to be specific we will be practicing ovo-lacto vegetarianism (diet includes both eggs and dairy products, excluding meat products)


I have always been more of a herbivore than a meat eater and also a strong advocate to stop animal testing and cruelty, so the transition seemed logical. We will see how this change goes, in our quest to eat clean and meat free.

My first vegetarian recipe is my Protein Pasta. I have packed this pasta salad to the brim with protein. This salad is always better the next day when all the flavors have melded together.



Ingredients

Spiral vegetable/protein pasta, cooked al dente
1 green bell pepper, seeded and chopped
1 red, bell pepper, seeded and chopped
1 cup of whole raw almonds
1 can of pitted black olives
2 cups of cubed mozzarella cheese
1/2 cup of grated parmesan cheese

Dressing

1 cup of grated parmesan cheese
2 green onions, chopped
1/2 cup of Newman's Own Balsamic Vinaigrette
salt and pepper to taste



Directions 

In a large pot cook your protein pasta al dente. Drain and set aside to cool. Meanwhile chop your peppers into big pieces, and cube your mozzarella cheese. In a large bowl add your cooled pasta, nuts, peppers, black olives, 2 cups of mozzarella cheese, and 1 cup of grated parmesan cheese.

For your pasta salad dressing, chop up two green onions and place in a food processor alone with 1 cup of parmesan cheese and 1/2 cup of Newman's Own Balsamic Vinaigrette. Blend until dressing is smooth. Season with salt and pepper. Add your dressing to the pasta salad and mix.

Enjoy!

The Pioneer Woman's•Grilled Chicken with Lemon Basil Pasta

I am a huge fan of Ree Drummond also known as The Pioneer Woman. Ree's enthusiasm is intoxicating and inspires me on a daily basis. Recently I was thumbing through her awesome blog and came across this recipe. This pasta dish was such a huge hit with my family that they requested it twice in one week! Thank you Ree. :)

Ingredients

Chicken Marinade

4 chicken breasts
1/2 cup olive oil
Juice from 4 lemons
2 Tlbs. honey

Place your chicken breasts in a ziplock baggie and lightly pound the chicken with a meat tenderizer. Add the lemon juice, olive oil, and honey. Mix and refrigerate for 3 to 4 hours. Grill and slice.


Pasta Sauce

1/2 stick of butter
3 whole lemons, juiced
3/4 cup of heavy cream
1/4 cup of half and half
1 1/2 cups of freshly grated parmesan cheese
salt and pepper
20 whole basil leaves, chopped

1 pound of penne pasta, cooked


Directions

Cook pasta reserving 1 cup of the hot pasta water. In a large skillet melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons, whisk together. Pour in cream and half and half, dump in your grated cheese and whisk until melted. Add salt and pepper. Add Some of the reserved hot pasta water if sauce is to thick.
Pour the drained pasta right into the skillet with the sauce. Sprinkle with basil and top with your grilled sliced chicken.

Enjoy!