Monday, May 13, 2013

Ratatouille


I recently started taking some online college courses one of which is Child Nutrition and Cooking. I thought it would be a fun class to take and might help me even further with my goal of helping to get my family to eat healthier. So when my first weeks assignment was to make a vegetable dish that could be served as a first course or a main course, consisted of three or more vegetables and was colorful I immediately thought of Ratatouille! Why you ask? Well one reason is Ratatouille is one of our favorite Disney movies and what better way to introduce a new dish to my son than one from a movie he loves and two I wanted to expand my vegetarian recipe box. I researched the recipe and found many different versions of it finding out that it is a traditional French dish of stewed vegetables. Some of the recipes I found called for layering it like a casserole while others prepared it as a soup or stew. So after much research this is the dish I came up with and it was a "BIG" hit with my little man! So " Bon Appétit" !

Ingredients 

1 Medium Eggplant Chopped
2 Small Zucchinis Thickly Sliced (I prefer small ones as they are less seedy)
2 Small Yellow Squash Thickly Sliced
1/2 of a Yellow Bell Pepper Chopped
1/2 of a Orange Bell Pepper Chopped
2 cups of peeled, seeded, chopped tomatoes (I used Roma tomatoes)
1 Medium Onion Chopped
2 Minced Garlic Cloves 
2 T EVOO (extra virgin olive oil) 
1 tsp of fresh Thyme
1 tsp of fresh Oregano
Sea Salt to taste  

In a large pot over medium heat add EVOO. Once hot add the onions and garlic. Cook until the onions are slightly translucent. Next add the eggplant making sure to stir on occasion till the eggplant is partially cooked about 6 min. Next add in your zucchini, yellow squash, peppers, thyme and oregano, continue to cook for about 10 minutes. Next add your tomatoes and salt to taste and cook for about 15 minutes to allow it to cook down. Then serve hot by itself or you can serve it with brown rice as I did here.


      

The many "Amazing" uses for Dandelions.

This time of year when you look out into your yard to view a sea of yellow stop and think before your reaching for that toxic weed killer of all the wonderful possibilities that lie out there in that sea of beautiful yellow flowers. I don't care what people say, in my book dandelions are not weeds! Dandelions (Taraxacum officinale) are actually an amazing plant in which the entire plant can be used both internally and externally for everything from food to medicine and have been used as such for hundreds of years. Herbalist often boasted the medicinal value of these versatile plants for the treatment everything from warts to liver and kidney disease.

Dandelions originated in Europe and Asia and were said to have been brought to America over on the Mayflower to be used as a crop for both food and medicine.
The name dandelion comes from the french word "dent de lion" whose literal translational means "lions tooth" which refers to the pointed shape of their petals.
Growing up though I remember my mother loving calling them "peed the beds" or "pee in the bed" a name derived from the fact that dandelions were commonly used as a powerful herbal diuretic. It was often believed that you did not need to ingest the dandelions for them to feel their effect, that just by picking the flowers they would cause you would wet the bed. Mom used to tease me as a little girl when I would walk in the house with a bouquet of these yellow beauties for her, that if I wasn't careful she would have to change my sheets in the middle of the night (though she never did). Not only have children everywhere been gracing their moms with bouquets of these pretty yellow flowers for many years but show me a child doesn't love to take a dandelion that has come to seed and blow on those fluffy cotton ball tops just watch the seeds drift off into the wind all while making a wish they hope will come true. 

Dandelion petals steeping in boiling water for tea.
Not only are dandelions beautiful, they have many nutritional and medicinal uses also.They are rich source of vitamins A, B complex, C and D. Plus they are a good source of minerals such as iron, potassium and zinc, furthermore just one serving of dandelion greens has more calcium than a serving of Kale and is equal to that of a 1/2 cup of milk. 

Dandelions are versatile plants that can be used to treat a variety of disorders and because it is powerful diuretic it can be used help rid the body of excess water which is useful in lowering blood pressure but unlike many of it's pharmaceutical counter parts it does not rob the body of potassium. It is no wonder it's a favorite of herbalist who use tinctures made from the yellow blooms, leaves and roots to treat everything from diseases of the gallbladder, liver, urinary tract and kidneys, to using it to help with constipation, heartburn and upset stomachs. There are even reports of it being used in ancient Chinese medicine to help lactating women increase their milk flow. The crush up fresh leaves may be apply to wounds to help treat and prevent various types of infections and also help reduce any swelling. While the sap from the stem of the plant can be used to easy the pain from a bee sting or applied to warts and corns to help remove them.

Dandelions also can make for a tasty treat by using them in everything from mixing the leaves in a bed of greens for a salad or on a sandwich, to making your own delicious dandelion jelly, tea and wine out of the blooms and roots.The roasted roots can also used as a tasty caffeine free alternative to coffee and there are many wonderful dandelion recipes out there that you can try. Just be careful when you are harvesting your dandelions for use, as not to pick any that have been contaminated with pesticides or near where pets have gone to the bathroom. 

So the next time you see dandelions growing like crazy in your yard don't reach for the weed killer! Just let your mouth start to water at the thought of all the delightful delicacies you can make out of those beautiful blooms or imagine them as your own personal pharmacy which is growing just a few feet away in your own backyard.


Disclaimer: I am not a doctor. My opinions are based my personal experiences and research, so as with any herbs or vitamins you should always do your own research and consult your doctor or ND before trying any herbal remedies. 

Wednesday, May 8, 2013

Mexican Cornbread Chicken Casserole "Wild Wednesday Recipes"


Wednesday nights in our house are special for me and my youngest. It is mommy son night. We cook dinner together, picking one of our favorite meals and then eat dinner in front of the TV, either watching one of our favorite shows or a movie. My husband usually has a meeting on Wednesdays at his lodge and he is "Mr Picky" when it comes to food especially anything Mexican or Chinese which me and little man love,  so we really look forward to Wednesday nights and this in one of our favorite meals to make together.

Ingredients  

1lb of Chicken Breast cubed
4oz of Cream Cheese (1/2 package)
1 10oz can of diced tomatoes with green chilies
1 15oz can of black beans drained. 
1 1/2 cups frozen corn thawed  or 1 12oz can of corn drained
1 package of taco seasoning or you can us my recipe for Homemade Taco Seasoning
2 c of Shredded Cheese (we use sharp cheddar)
2T of EVOO (extra virgin olive oil)
1 package of cornbread mix
1 egg 
1/3 cup of milk

Preheat oven 375 degrees. Grease a 9x9 baking pan. 

In a skillet put the EVOO on medium heat then add the chicken and brown the chicken till the juices run clear. Next add the tomatoes with green chilies, taco seasoning and the cream cheese mix well then stir in the beans and corn. simmer for about 5 minutes then pour into a greased baking pan and top with cheese. Next in a medium bowl combine your cornbread mix, egg and milk then whisk till combine and pour over top of your casserole and bake in your preheated oven till the casserole is bubbling and the corn bread is browned and set approximately 30-40min.    
   

Tuesday, May 7, 2013

Homemade Taco Seasoning Recipe


When I started on my Handmade with Love x2 journey one of the first things I did was start making my own seasonings. I started with Taco Seasoning first because 1) it was so cheap and easy to make 2) I was hard pressed to find a store bought brand that did not have a bunch of fillers that quite frankly I don't want to feed my family because the really are not good for you, plus many have either MSG or black pepper in them, both of which I am allergic to and 3) well, it just tastes better and depending on who I am cooking for I can always turn up or down the heat based on the varied taste buds of my family.


Ingredients 

1 T Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Dried Minced Onion (or you can used Onion Powder)
1/4 tsp Dried Oregano
1/4 tsp Crushed Red Pepper Flakes. (you can add more or less depending on your taste buds)
1/2 tsp Paprika
1 1/2 tsp Ground Cumin
1 tsp of Sea Salt 

In a small bowl mix all the ingredients. 
For tacos just add to one pound of browned ground meat with a 1/2 cup of water then let simmer down

 

 You can always make this recipe in larger batches and store it in an air tight container which I always do just so that I have it on hand as I use it for a variety of recipes. Including my Mexican Cornbread Chicken Casserole. 
 

Welcome

Welcome to our new blog! I am an old fashion girl at heart who loves things that are handmade and come from the heart , it is in those things I believe you find the love that is in someones heart. 

I am very excited to be able to share with you my "Handmade with Love x2" world. I hope you will find our page both fun and informative. Over the coming months I will be posting about all the things I have done and do to make our home handmade with love. I will be sharing crafting tips, recipes, ideas for the garden, along with how to's for homemade cleaning and health and beauty products and more. So I hope you will stop by often a see what I am up to in my little home that has been Handmade with Love x2.