Love, Laughter, and Life

Adventures With a Book Lover


2 Comments

Cooking Day: Fall Flavors Give RV Oven a Workout

27AB3F8A-DA18-4C94-BD37-AF833769BB7B

Yesterday, while I was watching the Seahawks shoot themselves in the feet, I mean LOSE but with style, I gave in to my urge to bake. The day went like this.

Home from church. Make tuna salad for lunch. Clean up.

Tuna Salad: two cans tuna, drained; 1 celery stick, chopped; 1/2 red onion, diced; about 1/4 c. dill relish; 1/4 c. chopped walnuts; fresh ground black pepper; cayenne; cumin; and enough mayo to make it mix well. I ate mine over cherry tomatoes. My honey ate his on his favorite whole grain bread. No pictures of this, but it was tasty!

Bake Gingerbread Muffins. Clean up.

7B5088F0-D614-460C-A70E-EE21398A374D

I found this recipe at the What’s for Dinner Moms? blog.   I’ve found quite a few tasty treats on this blog. As usual, I adjusted the recipe to our tastes, using whole wheat and almond flour, and added allspice and cloves, and swapped out white sugar and added brown. I also doubled the icing. These are so yummy!

6D71A35E-1232-40B8-ABE3-D75A9FA5A100

Bake Oatmeal Cups. Clean up.

Okay. So the recipe calls them Granola Cups with Yogurt and Berries. I was taste testing them for a Jello Molders weekend. They came out pretty good. I found this recipe in an old 2017 issue of Cooking Light.

B66B08B3-871E-449E-AB4D-80E34F8115B6

Bake Mexican Chocolate Cookies. Clean up.

A98950D4-BF00-481C-B7CC-DE7685A64CD7

These spicy little treats are awesome. The cayenne livens things up a bit. And chocolate? Of course they are delicious. This recipe is from a May issue of Martha Stewart, but I’ve accidentally torn off the year…

F396616B-7288-4A2D-AC1F-AD9D99832738

Put a pot of chicken soup on to simmer. Clean up.

There are no pictures of this first soup of the season. But know I used up the rest of our Costco rotisserie chicken, celery, onions, a potato, kale from the garden, a bag of mixed frozen veggies, stewed tomatoes, chicken broth, Mrs. Dash, crushed red pepper, black pepper, and poultry seasoning. It was excellent served with a dollop of sour cream. My honey added corn chips to the top.

Eat dinner. Clean up.

I’d say for a Sunday, I spent a lot of time cleaning up! A friend and I consider washing dishes a workout. Including breakfast dishes, I worked out 6 times! You should see my buff arm and shoulder muscles. 🙂 In the RV, one must clean up EVERY time a new dish is prepared. Space and tiny sink and all.

The successes were ALL of the above. It was a tasty day. Other than the Seahawks losing.

How about you? What do you like to bake or simmer in the fall? Happy first day of autumn!

1FF7F8FE-B825-440D-9156-9DE63C0A165E


Leave a comment

via Tuesday Debut – Presenting Laura Renauld!

Porcupine’s Pie

By Laura Renauld

Illustrated by Jennie Poh

Beaming Books, October 2018

 

Happy book birthday, Laura and Jennie! What an adorable picture book! I know I can’t wait to get my hands on it and read about Porcupine and friends. And I hear there is a great pie recipe at the end, so let me at it!

Congratulations!

Note to writers: This interview is chock full of information about the Laura’s publishing journey. I loved learning more about the process.


Leave a comment

Monday Mouthfuls: Spiced Walnuts

FF99EA26-B507-44BE-B2A4-C3B25FD59E2B

I know walnuts are one of the healthiest nuts. And we should eat them every day. But I just can’t. It’s not that I don’t like them. I just like them in stuff. So I sneak them in my healthy dark chocolate cookies and muesli (which we eat nearly every day for breakfast), and put them on top of stuff. Mostly, my honey eats them as toppings (on yogurt, toast, crackers, nut mix). I’ve always been a hot fudge sundae without the nuts/cherry/whipped topping kind of girl. Just give me good old vanilla ice cream with plenty of hot fudge.

This recipe really helps me eat a daily snack of heart-healthy walnuts. Maybe they are not as good for you due to the small amount of sweetener, but they are not healthy for me if I DON’T eat them at all. Wink, wink.

75BC7008-5355-4122-854F-72AE1BF84913

Spiced Walnuts

Heat oven to 300 degrees. Put parchment paper on cookie sheet.

In bowl, whip:

1 egg

1 T. cinnamon (we love cinnamon, another good-for-you spice, so I tend to go heavy-handed on how much I put in)

1/2 tsp. cayenne (more if you want some bite)

1 T. maple syrup (the real stuff)

2 T. (or so) brown sugar

Add and stir well to coat:

5 cups walnut halves

Spread on parchment paper and bake 20 minutes. Stir. Bake an additional 5-10 minutes until dry. Cool. Break apart and store in covered container.

Eat every day.

 

What’s your favorite healthy snack?

You can read more about healthy walnuts here.


Leave a comment

Whole Wheat Multi-Grain Bread Recipe

Yummy Whole Wheat Multi-Grain Bread

By Angie Quantrell @AngieQuantrell

Last week our cupboards resembled Old Mother Hubbard’s.

Yet I adamantly resisted going grocery shopping. Because it is not my favorite thing to do. You can read the post here.

Bread was in zero supply, so I looked in the cupboard and we had yeast packets! I decided to make bread. I know, lots of work. But anything to avoid hitting the supermarket aisles.

Enjoy!

Whole Wheat Multi-Grain Bread

Ingredients:

2 pkgs. active dry yeast

3/4 cup warm water

2 cups lukewarm milk (scalded and cooled)

1/4 cup honey

3 T. shortening

1 tsp. salt

4-5 cups whole wheat flour

2 cups white flour

3/4 cup chopped sunflower seeds, pumpkin seeds, walnuts, and almond flour (mixed together)

1/2 cup oatmeal (lightly ground in coffee grinder)

softened butter

Directions:

In a large bowl, dissolve yeast in warm water. Add milk, honey, shortening, salt, white flour, and 2 cups whole wheat flour. Mix together.

Add oatmeal and grains plus enough whole wheat flour to make dough easy to handle.

Turn dough out onto floured counter. Knead about 10 minutes or until dough is smooth and elastic. Roll into a ball. Put in a shortening greased bowl, turning once to cover all sides with shortening. Cover. Set bowl in warm spot and let rise until double (about 1 hour).

Punch down dough. Divide in half. Roll each half out into a rectangle. Tightly (but gently) roll the dough into a loaf and place seam-side down in a greased loaf pan. Repeat with second loaf. Lightly brush tops with butter. Cover and let rise for another hour, or until doubled.

Heat oven to 425 and put oven racks on a lower setting so the bread tops rest in the center of the oven. Bake until loaves are toasty brown and sound hollow when thumped, about 30 minutes.

Remove loaves from pans, place on cooling racks, and spread butter on top. Cool and enjoy!

My well-loved and much used pre-marriage cookbook

The original recipe came from my Betty Crocker’s Cookbook (Golden, New and Revised Edition) that I’ve had since before I was married (pre-1985). The name inscribed on the inside front cover is Angie Hill.

In fact, there is no title page, as it has fallen out during some previous cooking escapade. We now start things off on page 7 and discuss how to care for and prepare meat.

***My recipe for Whole Wheat Multi-Grain Bread has been adjusted and adapted to our tastes – less salt, more grains, and a mix of whole wheat and white flour.