I love homemade strawberry jam. My mom used to make strawberry freezer jam growing up and I always had the tastiest sandwiches in school and never ever traded them (but I definitely traded other items in my lunchbox on a regular basis).
Last summer I made some freezer jam with a friend and was completely shocked and surprised that the recipe we were making with pectin included 6 cups of sugar per batch... SIX cups of sugar. I still made it and enjoyed it, but a little less so knowing just how much sugar I was eating.
Recently, my friend Jessie posted a recipe on her blog about strawberry jam with just four ingredients... all natural. I gave it a go. (I'll admit, I made it wrong the first time because I bought prunes instead of dates... ha, that's what I get for not checking the recipe before going to the store. But I made it again the next day; the right way. Both were actually pretty good, but the correct way with dates is seriously AMAZING!)
To make a long story short, I'm glad I found a more natural and healthy strawberry jam that I feel comfortable making for my kiddos, because we all know there will be a lot of pb+j going on around here pretty soon. (p.s. mom, I still love you for making homemade strawberry jam!)
Here's the recipe:
-1 cup strawberries (This makes a really small amount, I usually double or triple it)
-5-6 large pitted dates or 10-12 small pitted dates
-1 tbsp chia seeds (I had these already from the green smoothies I make)
-1 tbsp water
Um, yes, that's it. (Crazy amazing, I know)
Directions:
Put chia seeds and water in a cup to begin gelling. Stir after a few minutes so they all get soaked.
Cut greens off strawberries and put in food processor or blender (I used a pound of strawberries and that tripled the recipe - made a mason jar and then a little extra).
Add dates and mix in food processor or blender (not over blending...)
Add gelled chia seeds and mix again.
Pour into mason jar and let sit for 30 minutes in the fridge before serving.
Pierce and I enjoyed this with homemade wheat bread and homemade peanut butter. We were feeling pretty healthy about that snack! Enjoy!!!
Saturday, May 18, 2013
Tuesday, April 16, 2013
Baked Rotini
2 (15 oz) jars Alfredo sauce (I like to use Bertolli)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
There are tons of variations you could use in this recipe...
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
There are tons of variations you could use in this recipe...
Pesto Pasta
1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese
Preheat ove to 425 degrees. Bring a large pot of water to boil.
Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with kosher salt and freshly ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.
When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.
Toast the pine nuts in a skillet over medium heat while the pasta is cooking.
Toss the hot, drained pasta with the pesto and Parmesan cheese. Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.
Makes about 4 main dish servings and 6 side dish servings.
*recipe adapted from Our Best Bites
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese
Preheat ove to 425 degrees. Bring a large pot of water to boil.
Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with kosher salt and freshly ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.
When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.
Toast the pine nuts in a skillet over medium heat while the pasta is cooking.
Toss the hot, drained pasta with the pesto and Parmesan cheese. Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.
Makes about 4 main dish servings and 6 side dish servings.
*recipe adapted from Our Best Bites
Wednesday, January 30, 2013
Mango Quinoa Salad
I've been making this recipe for a good two years now. Pierce loves it. It's great as a main dish or side dish. I make homemade quesadillas with this recipe, the two go great together!
Ingredients:
- 2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
- 1 14 oz can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 6 green onions, thinly sliced
- 1 handful chopped cilantro (about 1/2 cup)
- 4 Tablespoons red wine vinegar
- 3 Tablespoons extra virgin olive oil
- 1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
- salt
- freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Ingredients:
- 2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
- 1 14 oz can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 6 green onions, thinly sliced
- 1 handful chopped cilantro (about 1/2 cup)
- 4 Tablespoons red wine vinegar
- 3 Tablespoons extra virgin olive oil
- 1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
- salt
- freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Recipe from my dear friend Jana here.
Monday, January 28, 2013
Baked Creamy Lime Chicken Taquitos
I've been eyeing this recipe for a while now and finally made it and I'm so so so glad I did. AMAZING! I seemed to have most if not all the ingredients already, so it was super simple and incredibly tasty.
Ingredients:
- 1/3 c (3 oz) cream cheese (Um, so I actually used an entire package of cream cheese, which I believe is 8 oz... haha, I didn't even realize I did it wrong because it tasted so good. Ha. So, I'd probably use 4-6 oz. Or 8 again because it's easier. It didn't ruin the recipe at all, but next time I'll do less to see how it's really supposed to taste!)
- 1/4 c green salsa
- 1 T fresh lime juice (Usually half a lime)
- 1/2 t cumin
- 1 t chili powder
- 1/2 t onion powder
- 1/4 t granulated garlic or garlic powder
- 3 T chopped cilantro
- 2 T sliced green onions
- 2 C shredded cooked chicken (our best bites suggestions grilled taco chicken from their website... I just used a can of Costco chicken - easy and yummy!)
- 1 C grated pepperjack cheese
- small corn (or flour) tortillas (I made mine with flour because I prefer flour, next time I'd do wheat or homemade)
- kosher salt
- cooking spray
Heat oven to 425. Line a baking sheet with foil and light coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine (I used my kitchenaid) and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time. Just keep mixture in fridge (I did that with half the mixture because it makes a lot).
Work with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do.
Place 2-3 T of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges (it will melt out from edges if you're too close).
Then roll up as tight as you can, seam side down.
Lay all taquitos on baking sheet, not touching each other. Spray the tops lightly with cooking spray or and oil mister and sprinkle some kosher salt on top. (I just rubbed olive oil on top and used sea salt)
Bake for 15-20 minutes or until crisp with light golden brown edges.
Dip them in sour cream, guacamole or Cafe Rio Lime Cilantro Dressing!
Can be a freezer meal.
Thursday, January 24, 2013
Fresh Orzo Pasta Salad
This recipe is a mash up of other recipes I've seen. I just added what I liked and what sounds good together. It's different each time I make it, but always wonderful. I don't measure anything, it's up to you what you want and don't want. Below is the general list of what I put in mine and you can decide what you want more or less of. My main input is to chop everything super small so you get all the flavors in one bite. Enjoy!
Ingredients:
- 1/2 package Orzo Pasta (1/2 package for 4-6 people, full package for more)
- 1-2 small to medium tomatoes
- fresh basil leaves (I just purchase the small package in the refrigerated lettuce section) ***
- 1 can black beans (drain well, really well)
- bell peppers of choice (I usually use yellow and red)
- 1 granny smith apple
- 1 lime (hint: microwave your lime before cutting about 10 seconds, roll on the counter afterwards, then cut and juice/squeeze... so much easier and more juicier!)
- 1 avocado (optional and added upon serving, not in the salad itself because it will brown)
- fresh shredded parmesan cheese (or any other of your favorite cheeses)
- couple handfuls spinach leaves (I buy a small bag from the store if I don't already have any)
- Ken's LITE Balsamic Vinaigrette (It's more concentrated with less oil)
(You could also add some Costco canned chicken to the mix if you want some meat in it)
Instructions:
Cook orzo pasta 1-2 less than the package says (mine says 9 minutes, so I do about 7-8 minutes). Make sure it's fully cooked, not overcooked. Drain, rinse, put in a bowl with some of the balsamic dressing. I just make sure the orzo is soupy, it will soak up the dressing (and that's why you cook it less time, to soak up dressing and less water). Throw that in the fridge while you cut all the veggies to cool and soak in the goodness.
Cut however much veggies you want in your salad. I never measure, so it's different every time depending on what I have and what I'm feeling. I usually cut 2 tomatoes, lots of basil, 3/4 to an entire can of black beans, a quarter of each bell pepper, 1/2 to an entire apple (really small).
Once you have your mixture of veggies that you want, add the pasta, spinach and parmesan cheese and mix well. Squeeze the fresh lime juice on top for taste as well as salt and pepper. Around this time I always add more dressing. (For 4-6 people I make 1/2 a package of orzo and add about 1/2 of the dressing or more). People can always add more when they want, but this pasta soaks it up really well, so be generous.
Refrigerate for a couple of hours so the pasta is cooled and all the flavors are mixed well.
Serve cold with cut avocado (with lime juice and salt and pepper on top - great snack too). You can always add more veggies of choice or dressing when you want or have more spinach and less orzo.
***The most important part of this salad to me is the basil, so make sure to put in a lot (or however much you want, but you want to make sure you can taste the basil).
ALSO, this can be made a day/night before, just keep the pasta and dressing separate from the veggies, then refrigerator both until use and mix well. (I also keep the basil and bell peppers separate so that everything doesn't taste so strongly of that. Then mix everything)
Ingredients:
- 1/2 package Orzo Pasta (1/2 package for 4-6 people, full package for more)
- 1-2 small to medium tomatoes
- fresh basil leaves (I just purchase the small package in the refrigerated lettuce section) ***
- 1 can black beans (drain well, really well)
- bell peppers of choice (I usually use yellow and red)
- 1 granny smith apple
- 1 lime (hint: microwave your lime before cutting about 10 seconds, roll on the counter afterwards, then cut and juice/squeeze... so much easier and more juicier!)
- 1 avocado (optional and added upon serving, not in the salad itself because it will brown)
- fresh shredded parmesan cheese (or any other of your favorite cheeses)
- couple handfuls spinach leaves (I buy a small bag from the store if I don't already have any)
- Ken's LITE Balsamic Vinaigrette (It's more concentrated with less oil)
(You could also add some Costco canned chicken to the mix if you want some meat in it)
Instructions:
Cook orzo pasta 1-2 less than the package says (mine says 9 minutes, so I do about 7-8 minutes). Make sure it's fully cooked, not overcooked. Drain, rinse, put in a bowl with some of the balsamic dressing. I just make sure the orzo is soupy, it will soak up the dressing (and that's why you cook it less time, to soak up dressing and less water). Throw that in the fridge while you cut all the veggies to cool and soak in the goodness.
Cut however much veggies you want in your salad. I never measure, so it's different every time depending on what I have and what I'm feeling. I usually cut 2 tomatoes, lots of basil, 3/4 to an entire can of black beans, a quarter of each bell pepper, 1/2 to an entire apple (really small).
Once you have your mixture of veggies that you want, add the pasta, spinach and parmesan cheese and mix well. Squeeze the fresh lime juice on top for taste as well as salt and pepper. Around this time I always add more dressing. (For 4-6 people I make 1/2 a package of orzo and add about 1/2 of the dressing or more). People can always add more when they want, but this pasta soaks it up really well, so be generous.
Refrigerate for a couple of hours so the pasta is cooled and all the flavors are mixed well.
Serve cold with cut avocado (with lime juice and salt and pepper on top - great snack too). You can always add more veggies of choice or dressing when you want or have more spinach and less orzo.
***The most important part of this salad to me is the basil, so make sure to put in a lot (or however much you want, but you want to make sure you can taste the basil).
ALSO, this can be made a day/night before, just keep the pasta and dressing separate from the veggies, then refrigerator both until use and mix well. (I also keep the basil and bell peppers separate so that everything doesn't taste so strongly of that. Then mix everything)
Tuesday, March 20, 2012
Homemade Taco Seasoning
I've been wanting to make this for a really long time. I like that it's natural ingredients, no preservatives and a lot less processed. And it is AMAZINGLY delicious! I feel like the flavors pop a lot more when it's homemade than out of the pouch. I made mine and stored it in a mason jar as well. Have fun!
*Note: I quadruple the recipe and store it in an airtight container in my spice cabinet so I don’t have to assemble the mix each time I need taco seasoning. I also frequently sub in smoked paprika for the regular paprika to give it a different, well, smoky flavor.
INGREDIENTS:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon table salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon table salt
1/2 teaspoon black pepper
DIRECTIONS:
Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.
Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.
*One pouch of taco seasoning is about 4 tablespoons
**A mason jar will hold 8x this recipe. Mel quadruples it... I did that twice. :)
*Recipe taken directly from MelsKitchenCafe.com
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