Tried and True-sday: Health

For the past year Brett and I have been on a quest to live a healthier lifestyle. I can't say that we're total health nuts or that we don't have our trips to fast food places occasionally, but we have made some changes. It was always my belief that freezers were intended to hold ice cream and a house is not a home without baked goods easily available. It was normal to make a huge batch of cookies every other week. . . and if not cookies than we would have brownies, cupcakes, or whatever else I was in the mood to bake. . . oh and don't forget the ice cream that always made the best garnish to any meal. Well, the idea was to not cut everything out but to just cut back. We now pretty much only buy ice cream for the freezer on birthdays. I've cut back to baking cookies about every other month. (By the way, Holiday Season - so far you've been winning the treat war, but I intend to get back at you:) We've tried to add healthier things to our menu. We've also been going to the gym. With those 'small' changes I've decided to call it the 2010 -20. I lost 20 pounds. It wasn't a crash course diet but a year of small changes, and I hope that these small things will only continue to improve our lives. On a side note: I have NEVER been athletic or fit in any way and I recently ran my first mile with out walking on the treadmill. . . I have to give props to myself and a shout out to anyone like me who has never dreamed of running a mile. It's possible! Anyway, enough of the health testimonial. Let's get down to business: As long as I am doing these recipes on Tuesdays I will occasionally be adding in a 'True to your Health' recipe. The one I chose for today is a YUMMMY treat that no one will know is actually good for you. . .. shhhh, don't tell. The recipe also can be made with a few yummy, but less healthy ingredients too. You choose how healthy you want it to be. This was a recipe given to me from a friend that I attend a recipe club with. I've made a few little additions.

Thanks Risa! Enjoy:

(Fall means comfort food, pumpkin, and hot chocolate)

Pumpkin Muffins

¾ cup raisins, dates, or chocolate chips

1 cup all purpose flour*

1 cup whole wheat flour*

½ cup ground flax seed*

1 cup Splenda brown sugar blend**

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

3 eggs

1 (15 oz) can pumpkin

½ cup unsweetened applesauce

½ cup chopped walnuts or sunflower seeds

*can use 2 ½ cups all purpose flour

**can use 1/2 cup brown sugar and 1/2 cup white sugar

Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Note: I actually realized I was out of eggs when I started making this recipe. I found out that Flax is an awesome egg substitute. You just put one Tbsp Flax and 3 Tbsp. water in a bowl and let it sit for 2 minutes to equal one egg.

Happy Baking!

Happy Halloween

I absolutely love that in Utah no one has even considered the fact that Halloween is actually on Sunday. Because of the Sabath, everything is automatically on Saturday. It sure makes everything so much easier. We've had a fun filled weekend. On Friday the boys got to go in their costumes to Brett's work for a little trick-or-treating and then we took them to Chuckie Cheese. We told them it was a Halloween Party and that just made them sooo excited. Hyrum had a lot to say about being Superman, "I Superman. I Super strong with BIG muscles! I don't fly yet, wind need be so big, THEN I fly."

I decided to go with the free costume of electric shock. Shocking?

(yes this is my real hair)

Hyrum had a hard time posing with out jumping up and down in his attempts to fly.

We had a fun time at the ward trunk-or-treat (which ended up being inside because of the rain, thank goodness!) Noah ate two candies with the wrappers still in tact- we had to remove the soiled wrappers out of his mouth.

HAPPY HALLOWEEN!

Tried and True-sday

Happy Halloween! In anticipation for the day of horror I thought it appropriate to post my absolute favorite pumpkin bread recipe of all time. I've tried many recipes and this one is a winner by far! I found it on Allrecipes(dot)com a couple of years ago. It has over 3,000 ratings of 5 star. You will love it! I've just added and changed a few things to the recipe that make it a bit easier to follow and make it a little more scrumptious.

(I wanted Hyrum to make a nice face and Hyrum wanted to make a scary face. He told me, "It's ok Mom. This is a nice mean pumpkin.")

Downeast Main Pumpkin Bread

• In a large bowl mix together:
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 1 tsp. vanilla

Whisk together in a separate bowl:

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

opt:

chopped walnuts

chocolate chips

cinnamon and sugar mixture

• 
  
• Preheat oven to 350 degrees F. Grease and flour 2 - 3 loaf pans. Stir the dry ingredients into the pumpkin mixture until just blended. mix in the optional things at the end. Pour into the prepared pans. sprinkle on top with cinnamon and sugar mixture if desired. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

A Whirlwind

This was our first attempt at taking our own family pictures with our timer and tripod. It was a bit exhausting, and the sun was too bright, but we made it out with a handful of 'acceptable' pictures out of over 100. This is one of the duds, but for some reason I still like it. . . It just looks like this is us how we are. After tweaking some of them I'll post the finalists.

Hyrum's prize for potty training was to go fishing. We bought him a toy fishing rod over a month ago. . . he's been potty trained for two months now. We kind of hoped that using the fishing rod in the back yard would be sufficient. This week he remembered. Every day, out of nowhere, he would say, "Mom! We forgot go fishing with Dad with fishing rod. Go to lake and catch fish!" So, we promised him we would go on Saturday morning. (Yes, it rained. Yes, I had been throwing up the day before. Yes, the boys loved it.)

When Hyrum realized that he wasn't catching any real fish he told us that we needed to get higher up. So, he and Noah stood up in flung their line and net into the grass. I just love Noah's expression. . .I really wonder what he's thinking. Hyrum was pretty disappointed that he didn't get to take a fish home to eat. Maybe someday.

The stomach flu decided to visit us this week. . . all of us:( Luckily the boys didn't get sick until later in the afternoon of the fishing trip. We all spent today (Sunday) at home. I was the resident nurse. Most of the day was spent sitting/laying on the couch rotating between a church documentary, Agent Oso, and MythBusters. We did take an hour 'break' for a few science experiments. The boy's favorite was Jumping Raisins (Sprite with a few raising). They loved watching them sink and then pop back up.

P.S. Because I was sick on Friday, Brett got up with the boys on Saturday and I slept in until 9!!! Oh, I needed it and it was wonderful! Not only did he give me the greatest gift of sleep but when I came downstairs the boys were on their chairs at the counter helping Dad make pancakes. Hyrum says the cutest things so I wrote down some of his quotes during the Saturday morning surprise. When I first came downstairs the first thing Hyrum said to me: "Mom! Would you like join us? We making cupcakes(evidently that was his preferred reality)" Here is some more Hyrum: "Please have big syrup, Dad? . . . that syrup is perfect." He loves explaining and teaching how to do things, so after the prayer he said, " I fold my arms. Then I squeeze my arms. Then I fold my arms. Then I close my eyes. . . but I not go to sleep."

Tried and True-sday

Here's the next and super yummy edition of my weekly recipe post. I got this recipe from a friend in our ward (Tara Turner). It is SOOO good! It's one of those meals that Brett actually doesn't mind having as leftovers for the whole week. . . if you know Brett that says A LOT. This is also what I served at the little Jimkeepers gathering. When I first made it I was a little grossed out about putting the Velveeta in it, but trust me, it makes it better. The recipe is supposed to be a remake of the Chili's Chicken Enchilada Soup, but according to Brittany Chili's wasn't nearly as good:) Enjoy and be sure to let me know if you try it out.

Chicken Enchilada Soup

1 Tbsp. Vegetable oil

1 lb. chicken breast fillet

½ cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina (corn flour)

3 cups water

1 cup enchilada sauce

16 oz. velveeta

½-1 tsp. salt

1 tsp. chili powder

½ tsp. cumin

Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo, corn, black beans

Add 1 Tbsp. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side, shred, and set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

Combine corn flour with 2 cups of water in a medium bowl and whisk until well blended. Add mixture to pot with onions, garlic, and broth. Add remaining 1 cup water, enchilada sauce, cheese, and spices to pot and bring to a boil. (Stir frequently, it scorches easily)

Add chicken to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Soccer Anyone???

Hyrum just finished his last soccer game of the season (4 games). Here is a little taste of how the season went. . . . enjoy!

Make video montages at www.OneTrueMedia.com

Tried and True-sday

So, I realize the title is a little corny. . . but that's me. I'm not a great chef, but I am a great collector. I try new recipes frequently and I'm always in search for things that are amazing and somewhat easy. I've decided that for the next little while I will (on a weekly basis) post a recipe that I can't live without. The recipe I chose to post today is the one that inspired me to do this. This Adobo is one of Brett and my favorite meals. IT'S AMAZING!!!! After making it last week for probably the sixth or seventh time I remember thinking I bet everyone who loves Indian food would die for this recipe. So, now I'll give it to you. If you're not a fan of East Indian/Pakistani food than you'll want to pass this by. This recipe was originally from my oldest sister Holly, who is a great cook. I made a few changes to make it more Indian. Please let me know if you try making it.

Pakistani Adobo

4 thawed chicken breasts (cut into 1/4s)

1 tsp salt

1 small onion, sliced

1/2 cup shortening

1/4 tsp turmeric

1/2 tsp cayenne

2 Tbsp. curry powder

1/2 garlic pod pressed (yes, this is a lot of cloves)

2 Tbsp. coriander

2 cans tomato paste (or 2 tomatoes chopped)

1 potato (washed, peeled, and diced into bite size cubes)

cashews

opt. coconut milk

Brown onions in shortening. Add tomato paste, garlic, and spices. Cook 2 minutes. Add chicken and potato then stir about 15 minutes on medium heat. Cover and let simmer 1 -1 1/2 hours. If it's too spicy for you add coconut milk and stir until warmed. (I usually add half a can) Before serving add cashews (use as many or as little as you want) Serve with rice.

This is very worth the investment of purchasing the spices you may not have in your pantry. The first time I made this I remember being shocked that I cooked something so amazing! Really, you'll LOVE it!