New Blog Site

In the past month, I have been starting a new adventure as a food allergy coach where I help people with a newly diagnosed food allergy work their way through figuring out what they can and cannot eat while supporting them during the myriad of emotions they will feel. It's felt so rewarding so far and I'm looking forward to working with lots of amazing people.

As much as I've loved writing here on Blogger, I've felt a bit too confined by it for quite a while. I debated about going to wordpress, but it has such a steep learning curve that I didn't want to bother.

Because of this new adventure, all of my new recipes and blog posts will be on my website http://www.allergyfreelifestylecoach.com. If you would still like to be included via email, click here to sign up for my newsletter.

I am looking forward to this new chapter in my life and hope that you will join me in it!

Thanks for the wonderful years, Blogger. I'll miss all of you!

Rachel

Rigatoni with Tomato Bacon Sauce

Mark and I were watching Diners Drive-Ins and Dives the other day. It's one of our favorite shows to watch on the Food Network. In that episode, Guy Fieri was in Tuscany exploring all these amazing restaurants, making us drool over the pasta. So of course, we had to make our own.

I wanted some garlic and sun-dried tomatoes, while Mark wanted cherry tomatoes and bacon. Since he was off at a function, I got to make the pasta my way and it was amazing! Both of us had seconds because it was so good.

I layered all the flavors with three tomato products to add extra depth: cherry tomatoes, sun-dried tomatoes and tomato paste. I added in garlic, along with some basil, chicken base and a splash of red wine for color and flavor. It was so good! I am definitely going to make this dish part of my regular repertoire.

Rigatoni with Tomato Bacon Sauce

Serves 4

1/2 box rigatoni

3 slices thick cut bacon, cut into 1/2" slices

1 tbsp sun-dried tomatoes, chopped

1 clove garlic, minced

1 pint cherry tomatoes, halved

1 tsp chicken base

1/4 c. red wine

1/4 c. water

1/4 tsp tomato paste

1/2 tsp salt 

1/4 tsp pepper

1/8 tsp red pepper flakes

6 leaves basil, sliced

Bring water to a boil in a large stock pot, then cook pasta according to package directions. Drain and set aside.

For the sauce, heat a large saute pan over medium high heat. Add bacon pieces and cook for 5 minutes until bacon is crispy. Using a slotted spoon, remove bacon, leaving behind bacon fat if desired. Otherwise, pour bacon fat into a small bowl and wipe pan with a paper towel. 

Using bacon fat or 1 tbsp olive oil, cook garlic over medium heat for 30 seconds, then add in sun-dried tomatoes. Cook for another 30 seconds, then add in cherry tomatoes, chicken base, red wine, water, tomato paste, salt, pepper, red pepper flakes and half the basil. Cook over medium heat for 10 minutes to thicken, stirring often. Add pasta to pan and stir to combine. Serve with basil and bacon sprinkled over the top. 

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Shrimp, Avocado and Grapefruit Salad

Making a salad in winter can be tough sometimes. There's not a whole lot of produce that is available that doesn't require some sort of cooking. That's why I love using avocados and citrus fruits in my salads in winter! One of my favorite winter salads is making a shrimp, avocado and grapefruit salad. I love the citrus notes with the creamy avocado, which I serve with a nice lemon parsley vinaigrette. I also use bay shrimp since they are already cooked and so my prep time is much shorter.

If you aren't a fan of shrimp, feel free to use cooked chicken pieces. And if you don't like grapefruit, orange slices are wonderful too. Just don't leave out the avocado! That's the best part. Yum!

Shrimp, Avocado and Grapefruit Salad

Serves 4

1 lb bay shrimp (sometimes called shrimp meat)

2 avocados

1 large or 2 medium grapefruit

your favorite greens (I like baby kale)

Dressing:

6 tbsp olive oil

2 tbsp lemon juice

2 tsp dried parsley

1/2 tsp ground mustard

1/4 tsp salt

1/8 tsp pepper

To make dressing, combine all ingredients in a bowl and whisk together. Alternatively, combine ingredients in a small jar, top with lid and shake to combine. Set aside.

For salad, rinse the bay shrimp and set aside. Cut the avocados in half, remove pit, then slice. Remove skin by scooping out avocado flesh with a spoon. For the grapefruit, cut off the top and bottom to create a flat surface, then using a knife, cut away the peel and the pith (white bitter stuff), leaving the pink interior. Cut along the membranes to create slices. (For a more on-depth tutorial, click here) 

Arrange greens on 4 plates, then top with grapefruit slices, avocado slices and bay shrimp. Whisk dressing to emulsify, then drizzle over the top of the salad. Enjoy!

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Lemon Garlic Steamed Clams

When I went to Long Beach, WA last November for my boyfriend's birthday, we ate out almost every night. We tried Castaways (pretty good, but buttery!), the Lost Roo, and a few other places I can't remember. Our favorite was the Lost Roo. It had this relaxed feel inside and great food. My favorite that I got twice was the bruschetta. Holy moly it was delicious!

I mean look at the photo! Doesn't it look amazing??

The one night we didn't eat out, we had stopped in Oysterville for some oysters. They only had pint sized containers or larger and Mark definitely could not have eaten all of those oysters! So we settled for clams and stopped by the store to pick up some garlic, lemon and wine, plus a few other items.

We cleaned the clams, then sauteed some garlic in oil, added lemon juice and white wine and let them steam until they opened. I had never cooked clams before, and I was surprised at how easy it was. The broth was so flavorful and we wish we had bought some bread to dip it in! Seriously, if you haven't cooked clams before, you should definitely try them!

Lemon Garlic Steamed Clams

Serves 4

2 lbs. clams

1 tbsp olive oil

1 lemon, juiced and zested

2 cloves garlic, minced

1 c. white wine, plus more to drink

salt and pepper

Add clams to a large bowl and fill with enough water to cover the clams. Let stand for at least an hour to wash out all the grit. Toss any that don't close when you touch them. Drain and rinse. 

In a large stock pot, heat olive oil over medium heat. Add garlic and saute for about a minute or until fragrant and just turning light brown. Add juice, zest, wine and clams. Cover and cook for 5 minutes, then check to see if they have opened. Stir and cover cooking another 2 minutes or so until all the clams have opened. If any do not open, discard.

Serve clams in a large bowl with lots of bread to soak up the juices. 

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Brussels Sprout Pasta with Ham

Brussels sprouts are one of those vegetables that people either really love or really hate. I'm definitely in the love category, but I mostly eat them in soups or roasted with bacon! This was the first time I had tried them in a different form: with pasta.

I took kind of a German/Czech spin on this dish, which was based off something I ate as a kid: Schinkenfleckerl (aka Ham and Noodle Casserole). My mom made it a lot, but unfortunately it has a lot of butter and eggs in it. So I decided to make a fresh version with shredded Brussels sprouts. 

And it was delicious! I sauteed the Brussels with garlic and olive oil, then added in some chopped ham and served it over linguine. It was quick, easy and absolutely delicious. This dish is perfect for any cold winter night!

Brussels Sprout Pasta with Ham

Serves 4

1/2 lb Brussels sprouts, cut in half then sliced
2 cloves garlic, minced
2 tbsp olive oil
1/4 lb ham
1/2 lb linguine

In a large stock pot, bring salted water to a boil, then cook linguine according to package directions. Drain and set aside.

Meanwhile, heat a large saute pan over medium high heat. Add oil, garlic and brussels sprouts. Saute for 5 minutes or until Brussels are wilted and beginning to turn brown on the edges. Add in the ham and saute for another minute to heat, then add in the pasta. Toss to combine and serve hot. 


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Minestrone

Minestrone is one of my favorite winter time soups. It's filled with veggies, pasta and beans that I just find so comforting. Unfortunately, some places add Parmesan to their soup as its cooking, which makes it difficult for me to eat in restaurants.

Lucky for me, minestrone is a fairly easy soup to make. You simply cook the veggies down, then add in the beans and pasta and cook until the pasta is done. How easy is that? You can easily make this meal on a weeknight and then freeze it for a quick busy night meal. Bonus: It can be easily made gluten free by using gluten-free chicken stock and gluten-free pasta. Yummy!

Minestrone

serves 6

1 tbsp olive oil

1 yellow onion, chopped

1 clove garlic, minced

2 carrots, peeled and chopped

2 celery stalks, sliced

14 oz can diced tomatoes

2 tsp Italian herb seasoning

6 c. chicken or vegetable stock

14 oz can red kidney beans, drained and rinsed

1 c. macaroni

salt and pepper

In a large stock pot, heat oil over medium heat. Add onion, garlic, carrots and celery. Cook, stirring often, for about 6 minutes until onion becomes translucent and the vegetables begin to soften. Add the tomatoes, Italian herb seasoning, stock and beans. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes until vegetables are tender. Add in macaroni and bring to a boil. Reduce to simmer and cook for 5-7 minutes, or according to package. Add salt and pepper, then serve hot. 

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Pumpkin Spice Vanilla Rooibos Tea Latte

I am so bummed that Starbucks discontinued their Vanilla Rooibos Tea Latte. I loved having a caffeine free drink that I could get anytime of the day that was creamy, but still have tons of flavor and not be coffee! I'm not much of a coffee drinker and so I always go for tea lattes. Chai tea lattes, earl grey tea lattes, and now pumpkin spice vanilla rooibos tea latte!

I know it's a mouthful, but it's so tasty and perfect for this time of year. It's a caffeine free drink so it can be made late at night as a soothing drink just before bed. The pumpkin spice and vanilla go so well together and make it feel extra special. I love to use my Capresso Milk Frother to make it extra foamy, but I've included directions for if you don't have a milk frother and just want to steam the milk in a saucepan. All you need is pumpkin pie spices like cinnamon and nutmeg and some vanilla rooibos tea. Try this delicious drink tonight!

Pumpkin Spice Vanilla Rooibos Tea Latte

makes 1 drink

1 c. milk or alternative milk (I use soy milk)

1/2 c. water

1/4 tsp pumpkin pie spice (or 1/8 tsp cinnamon, 1/16 tsp nutmeg and 1/16 tsp allspice)

1 tbsp sweetener of your choice

1 vanilla rooibos tea bag

In a medium saucepan, combine milk, water and pumpkin pie spice. Heat over medium heat until hot, but not boiling. Add tea bag and let steep for at least 6 minutes. Remove tea bag, stir in sweetener, pour into a mug and enjoy!

If you have a milk frother, combine milk and pumpkin pie spice and froth in milk frother. Heat water in microwave for 1 minute, then add tea bag. Pour frothed milk over water, add sweetener and enjoy!

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Allergy Free Lifestyle

Hello there!

Do you suffer from food allergies? I did, but not anymore. After nearly 5 years of experimenting on how to eat dairy and egg free, I have learned so much on how to be healthy and avoid getting sick. I would now like to share this information with you!

I am here to help you learn how to navigate through difficulties of a food allergy, sensitivity or intolerance. It's not exactly easy in this world to have a food allergy, but I can tell you it's possible and can be made easier with just a few tips and tricks.

A little bit about me:

I have had food allergies my whole life. Growing up, I was allergic to wheat and would always suffer horribly from pet dander and environmental allergies. In my first year of college, I underwent a huge change in my life and began to have migraines, anxiety, and general fatigue. I finally went a got an allergy test on my 19th birthday and it showed I was allergic to dairy and eggs, along with lots of other environmental allergens.

That was in February 2008. I continued to eat dairy and eggs, pretty much being in denial that it didn't effect me that badly. I kept telling myself that I was a cook who had to use cream and milk and eggs in my recipes because that was the only way to cook.I started a new job after graduating and my symptoms only got worse. I was using sick leave as soon as I earned it and sometimes had to take leave without pay because I would wake up feeling nauseous and just plain sick. 

A co-worker suggested to me that I take dairy and eggs out of my diet completely for a week. I upped the ante and did it for a month. March 2010. Over two years after my diagnosis, I finally did the right thing. I have learned so much since then on how to eat healthy while avoiding dairy and eggs, along with being able to soothe my cravings for baked goods and mac n cheese without making myself sick. I have also learned the ins and outs of eating a restaurant, including making many mistakes that I had to learn the hard way so you don't have to. 

I'd love to have a conversation with you to start you on your new journey to being happy, healthy and allergy-free! Come chat with me today!

Contest Time!

So I'm sure you have seen this lately:

Like this recipe? Sign up for my email list to get weekly recipe digests, updates on events and be entered for a monthly drawing for a free copy of one of my cookbooks (Up to a value of $31.95. Limit one per person). Next drawing is on the 15th of January!

Well, be sure to sign up! And if you click here, you can refer friends to enter and get more chances to win!

Click below to share this post.. and increase your chances!

Good luck :)

Rachel

How to Save Money at the Grocery Store

I am so excited you guys! I've finally finished something that has been 2 years in the making.

While I was at my previous job, I had this idea to give tours in grocery stores and teach people how to save time and money while eating healthy. Great idea right? Well, I finally put mouse to mousepad and made an online version to help lots more people out.

What is is a grocery store class? Let me explain!

Do you always end up spending more money at the grocery store than you expected? Do extra items just seem to fly into your cart without you even noticing? Then you need my grocery store class!

In this class, I will teach you tips and tricks to help you save money at the store and time in the kitchen. Included in this class:

-2 free printables to keep you organized-12 easy delicious recipes-plus tons of tips to help you save lots of money!

Come take this class today and start saving!

Did I mention that I am offering it for free? It's normally a $50 class, but yes, you read that right, I'm offering it for free! If you sign up here, then I will send you the special code to get this whole class for free, but you have to sign up before January 22nd, which is the date you will get the class sent to you.

But I can't wait until January 22nd! I want to start saving now! Well, lucky you because this course is now 30% off! Just click here to buy!

Seriously, this course will save you lots of money and time at the grocery store with simple tips and tricks that anyone can remember. 

So what are you waiting for? Get yourself signed up for this amazing class!

Once you take the class, remember to tell your friends that they should take it too so they can eat healthier and save money!

And on the topic of sharing, why don't you share this post with all your friends using this ShareThis buttons below. 

Enjoy your savings!

Rachel

Pineapple Chicken Stir Fry

I love stir frys. They are probably the number one type of meal I make on a regular basis. It's so easy to switch them up and make a new one with just a tweak of ingredients. I was really craving some sweet and sour chicken the other day, but wanted to avoid the deep frying that is so delicious, so I made my own, minus the deep frying. It's basically a pineapple chicken stir fry with bell peppers and scallions. It's sweetened with pineapple juice so there is no added sugar or coloring. Just simple deliciousness!

I served this over brown rice for extra nuttiness and fiber, but feel free to just eat it as is. It's definitely one of my favorite stir frys now!

Pineapple Chicken Stir Fry

Serves 4

8 oz can pineapple chunks, drained with juices reserved

1 lb chicken breasts, cut into 1/2" strips

1 red bell pepper, chopped

1 clove garlic, minced

1 scallion, sliced

Sauce:

juice from pineapple, about 1/3 c.

1/4 c. soy sauce (tamari for gluten free)

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tbsp cornstarch

In a small bowl, combine all ingredients for sauce. Set aside. Heat a saute pan over medium high heat. Add chicken strips and cook until no more pink remains on the outside, about 2-3 minutes, constantly stirring to prevent sticking. Add bell pepper and garlic and cook for another minute, then add pineapple. Add half the scallions, then the sauce, whisking before pouring into the pan. Bring the sauce to a boil, then simmer until thickened, stirring constantly for about a minute. Serve hot over rice.  

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Gingersnap Beef Stew

This recipe was originally supposed to be a slow cooker version of Gingersnap Pot Roast. I didn't have the time to make a whole pot roast (or the mouths to feed all that food!) so I pared it down into a simple beef stew.

Now, you may be as confused as I was when I read Gingersnap? In a beef stew? Trust me, its good. It's really good. This stew is perfect around this time of year when we get into all those spices in cookies and cakes and now, beef stew. The gingersnaps give it a nice light ginger flavor and adds a touch of sweetness that pairs perfectly with the beef.

This stew has lots of veggies, from carrots to onions to parsnips to sweet potatoes, and cooks in about an hour. It is perfect for any weekend at home where you just want something comforting but easy. Want to make it even more luxurious? Serve it over some fresh mashed potatoes for a nice bite of heaven!

Gingersnap Beef Stew

Recipe by Rachel Vdolek

An easy winter beef stew with gingersnap cookies.

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Yield: 4 servings

Ingredients:

 1 lb  cubed beef stew meat

2 c. beef stock

5 gingersnap cookies

2 tbsp red wine

1 yellow onion, cut into 1/2" wedges

2 sweet potatoes, peeled and cubed

2 carrots, peeled and cubed

2 parsnips, peeled and cubed

1 clove garlic, minced

1 bay leaf

1/8 tsp cayenne pepper

1 tsp salt

1/2 tsp pepper

Cooking Directions:          

            In a large Dutch oven, heat 1 tbsp oil over medium high heat. Brown stew meat in batches, if necessary. Remove from pan. Add in onions, potatoes, carrots, parsnips and garlic. Cook for 2-3 minutes until garlic is fragrant, then add in meat, stock, wine, bay leaf, cayenne pepper, salt and pepper. Add water until veggies and meat are covered. Put cookies in a food processor and process until they are like bread crumbs. Add to stew, then bring to a boil. Reduce heat to low and simmer for 45 minutes or until stew meat is tender.

Serve with crunchy bread or over mashed potatoes.

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Pineapple Cantaloupe Strawberry Smoothie (Dairy Free)

Wow, its almost Christmas. Can you believe it? I can't! This year has just flown by and I want it to slow down!

My parents had their annual Christmas party last week and I was the lucky winner of all the fruit leftovers, plus some delicious meatballs. Yay! The fruit was going south quickly and there was so much of it that I couldn't eat it all in one sitting. So what did I do? I made a smoothie!

This smoothie was so good and creamy that I drank it all, even though it really is enough for 2 servings. The trick to getting it really creamy without using any dairy is to use a frozen banana. I always end up with that one last banana that is too ripe for my taste, so I pop it in the freezer to either make banana bread or smoothies with them. I've even seen people use frozen bananas as a base for ice cream!

Give this smoothie a try for breakfast! It's sweet without any added sugar and will give you a wonderful start to your day.

Pineapple Cantaloupe Strawberry Smoothie

Makes 2 drinks

1 c. pineapple pieces

1/3 c. cantaloupe pieces

about 12 strawberries, hulled

1 frozen banana, peeled and cut in half

1 c. orange juice

In a blender, combine all ingredients. Blend until smooth. Serve immediately.


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Thanksgiving Leftovers: Turkey Stuffing Sandwich and Turkey Soup

Thanksgiving leftovers are the best, but sometimes I get a little sick of eating just turkey with a little cranberry sauce. In the past few years, I've made a couple of dinners out of leftover Thanksgiving turkey and they have become my favorite way to enjoy Thanksgiving well past the 4th Thursday of November. 

The first recipe I'm going to give you isn't really a recipe, but it is so good that I've even bought pre-made stuffing, turkey and cranberry sauce from my store's deli to make this sandwich. It is that good! If you have any leftover mashed potatoes, add those in too! It will be messy but perfect!

The second recipe is for my turkey soup. I like to let the turkey bones simmer for at least an hour, if not an hour and a half (which is perfect to do during a football game!) and I usually add in some rice and frozen corn to add some extra density to the soup. I make a big batch and then freeze some to eat in the coming weeks. 

Give these recipes a try on the day after Thanksgiving. Your family will love them!

Thanksgiving Leftover Sandwich

Makes as many sandwiches as you have leftovers

Leftover turkey meat, sliced into strips

Leftover stuffing

Leftover mashed potatoes

Leftover cranberry sauce

Sourdough or Rye bread

Place bread slices on a cutting board. Lay turkey on one side of each sandwich. Spread a spoonful of cranberry sauce on the turkey, then top with a layer of mashers and stuffing. Top with the other slice of bread. Squish on a heated panini press if you would like, or just enjoy as is.

Turkey Soup

Makes at least 8 servings

Leftover turkey carcass

Any leftover chicken stock

Leftover turkey gravy

1 tsp garlic powder

1/2 tsp ground sage

1 tsp dehydrated onion

1 tbsp salt

1 tsp ground pepper

1 yellow onion, chopped

3 celery stalks, chopped

3 carrots, peeled and chopped

1 c. frozen corn

1/2 c. white rice

Pick any excess meat off the carcass, then place in a large stock pot, breaking into pieces if needed. Set meat aside for later. Pour in any leftover chicken stock and add enough water to cover all the bones. Add in garlic powder, sage, dehydrated onion, salt and pepper. Bring to a boil over high heat, then reduce to medium and let cook for at least an hour, up to an hour and a half. 

Remove carcass from the stock pot and scoop out any pieces that came off, saving the broth. Bring the broth to a boil, then add in the onion, celery and carrots. Cook for 10 minutes over medium heat, then add the rice and up to 1 c. of leftover gravy. Cook for another 10 minutes then add the corn. Simmer for a final 5 minutes, then add turkey meat. Heat for a few minutes to warm up turkey meat, then serve hot with any leftover rolls.

Fall Fruit Salad

Fruit salads are always a hit in my family. Unfortunately, most of the time they have Jell-O involved, which I'm not a fan of. I wanted to create a salad that was tasty but still loved by the family, and I think I've done it.

This salad has apples as the base, with some persimmons and pomegranate seeds to add some color and flavor. I added walnuts for some extra crunch and tossed it all in a cranberry orange dressing. I ate bowlfuls of this salad and I just wanted to eat all of it!

I used Opal apples because they have crunch but have a great, almost watermelon-like flavor. If you prefer, any crisp apple like Fuji, Pink Lady, or my favorite Honeycrisp would work beautifully. For the persimmons, you want to be sure to get the Fuyu persimmons which are eaten when they are a bit more firm than the other varieties. Pomegranate seeds are usually sold in fall in little containers by the bagged salad or pre-cut fruit in your store so you won't have to split open and knock out all the seeds of a whole pomegranate. If you want to get the seeds from a whole pomegranate, then you will need seeds from about 1/4 of a regular pomegranate. 

This fall fruit salad would be perfect for Thanksgiving or any family meal. It's festive and tasty, perfect for your table.

Fall Fruit Salad

Serves 4

2 apples, cored and chopped

2 Fuyu persimmons, top cut off and cored then cut into cubes

1/4 c. pomegranate seeds

1/4 c. chopped walnuts

Dressing:

1/2 c. whole cranberries

1/4 c. water

1/4 c. orange juice

1/4 c. sugar

In a small saucepan combine all ingredients for dressing. Bring to a boil over medium high heat, then simmer for 5 minutes or until cranberries pop. Remove from heat, let cool for 10 minutes, then strain using a mesh strainer. Using the back of a wooden spoon, squeeze all the juice out of the cranberries. Set dressing aside.

In a large bowl, combine apples, persimmons, pomegranate seeds, and walnuts. Drizzle dressing over fruit, then toss to combine. Chill for at least 1 hour before serving.

Extra tip: the cranberries used in the dressing that are left in the strainer make a great spread for a stuffing and turkey sandwich, perfect for the day after Thanksgiving. 

Apple Sage Stuffing

Ok, so stuffing (or dressing, as my honey would call it) is my favorite part of Thanksgiving. I love love love stuffing. The soft bread cubes are strangely delicious, especially with onions and garlic and sausage. 

My favorite addition to stuffing is chopped apples. They add a sweetness and extra crunch to the stuffing that I just love. I also use chicken Italian sausage instead of regular pork sausage to lighten things up a bit. If you prefer to use sage sausage (like my man does), simply reduce the amount of sage to 1/2 tsp.

Give this stuffing recipe a try for your Thanksgiving dinner. Your family will love it!

Apple Sage Stuffing

serves 6

up to 2 tbsp olive oil

1 lb ground chicken Italian sausage

1 onion, diced

1 clove garlic, minced

4 stalks celery, sliced

1 Fuji or Pink Lady apple, cored and chopped

1 large bag of stuffing mix

2 tsp ground sage

1 to 1 1/2 cups chicken stock

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350 F. In a large stock pot, heat 1 tbsp oil over medium heat. Add chicken sausage and brown until no more pink remains, stirring frequently. Remove from heat, leaving some of the fat, then add onion, garlic and celery. Add a little more olive oil if needed to prevent the vegetables from browning too quickly. Cover to help cook the vegetables a little faster. Stir every few minutes until the celery and onions are soft, but not mushy.

Add apple and cook for another minute. Add sausage back in, along with the stuffing mix, minus the seasoning packet. Turn heat off and toss to mix. Add in salt, pepper and sage and toss again. Pour the chicken stock in, half a cup at a time, tossing in between additions to soak the bread cubes. Add enough stock to make the cubes soften and almost mushy. 

Pour stuffing mix into a 9x13 ceramic baking dish, spreading it out evenly. Cover with foil, and bake covered for 20 minutes. Remove foil and continue baking for another 10 minutes to crisp up the top. Serve hot. 

Barley Beef Soup

I love hearty veggie filled soups in the colder months. I swear, I make a batch of soup every week, whether its a veggie puree or a chunky soup. What can I say, I love soup!

I especially love this barley beef soup. It's filled with so many good things in it, from tons of veggies to deliciously filling barley. In most barley beef soups I've had, the barley gets cooked to mush, which isn't very tasty. By using regular pearl barley and cooking it longer, you get nice perfect pearls of barley that aren't mushy. 

This soup also has a more tomato-y taste to it rather than a heavy beefy taste, which I like a lot. If you aren't a fan of bouillon, feel free to add in 4 cups of beef stock instead of the water. I like it better with the stock, but sometimes the bouillon is what you have on hand. This soup also freezes well, and it makes quite a bit, so be ready with containers to freeze this tasty soup!

Barley Beef Soup

Serves 6

recipe from Better Homes and Gardens

3/4 lb. stew meat

1 tbsp olive oil

4 c. water

1 medium yellow onion, chopped

2 stalks celery, chopped

2 carrots, peeled and diced

1 tbsp beef bouillon

1 tsp dried oregano

2 cloves garlic, minced

1 bay leaf

1 c. frozen mixed vegetables

1 14.5 oz can diced tomatoes, undrained

3 medium Yukon Gold potatoes, cubed

1 c. pearl barley (not quick cooking)

In a large Dutch oven, brown stew meat in olive oil over medium high heat. Remove from pan, then add onion, carrots and celery. Cook for 5 minutes or until onions begins to brown. Add water, beef bouillon, oregano, garlic, bay leaf and barley. Bring to a boil then reduce heat. Simmer covered for 1 hour. 

Stir in all remaining ingredients. Bring back to a boil, then reduce to a simmer for 15 minutes. Remove bay leaf and serve with rolls. 

Apple and Walnut Salad with Walnut Cider Dressing

My inspiration for this salad came from the classic pear and blue cheese salad I always read about when fall comes around. Since Mark is allergic to pears, I decided to switch it up and use some honey crisp apple slices. To make super thin slices, I used a mandoline, but if you don't have one, feel free to just chop the apple instead.

I skipped the blue cheese to make it a bit lighter, and added some fresh pressed apple cider to the dressing for some extra sweetness. This has got to be my favorite salad dressing! I love the ginger and mustard undertones with the delicious walnut oil. If you can't find walnut oil, feel free to substitute in olive oil. It won't be quite the same, but it will still be good.

Apple and Walnut Salad with Walnut Cider Dressing

serves 2

Greens

1/2 apple, sliced

1/2 c. walnuts, chopped

Dressing:

1 tbsp apple cider

2 tbsp walnut oil

1 tbsp white wine vinegar

1/4 tsp ground mustard

1/4 tsp ground ginger

1/8 tsp salt

Lay a handful of your favorite greens onto a plate or in a bowl. Top with apple slices and walnuts. Add all ingredients for dressing into a jar, seal with lid and shake to combine. Drizzle over salad and eat.

Caribbean Spiced Pumpkin Soup

It's been a while since I've cooked and taken a picture of it, well since I finished my last book. I've been busy working on hats and jewelry for my Holiday Gift Festival, which was last weekend and went pretty well. It didn't have as big of a turnout as I was hoping, but it was my best show yet!

Starting this week, I want to cook every day since I've been eating out a lot lately, alternating with being sick and downing gallons of chicken noodle soup. It's time for me to get my cooking groove back, starting with the Caribbean spiced pumpkin soup.

I love pumpkin in fall (as does everyone else, it seems!). I prefer my pumpkin to be on the savory side, although I will never say no to pumpkin pie. This soup hits the spot with some allspice, ginger, coriander and a sprinkling of cilantro added in, along with coconut milk to make it extra creamy. Make a batch of this soup tonight to satisfy your pumpkin cravings.

Caribbean Spiced Pumpkin Soup

Serves 4

1 tbsp olive oil or coconut oil

1 onion, sliced

2 medium carrots, peeled and sliced

1 clove garlic, minced

1 tbsp chopped cilantro

2 tsp fresh grated ginger

1/2 tsp ground ginger

1 tsp ground allspice

1 tsp ground coriander

1 tsp salt

1 3/4 c. vegetable stock

1 15 oz. can pumpkin 

half a 15 oz can of full fat coconut milk (about 1 c.)

chopped cilantro, for garnish

In a large saucepan, heat oil over medium heat. Add onion, carrots, garlic and cilantro. Stir to coat in oil and let cook for 5 minutes. Add vegetable stock, ginger, allspice, salt and coriander, and let simmer over medium heat, covered, for 10 minutes until carrots and onions are soft. Add in pumpkin and coconut milk. Puree using a hand blender or in a regular blender, being careful since the soup will be hot! Pour back into saucepan and bring up to barely a simmer over medium heat. Serve hot with a few leaves of cilantro sprinkled over the top. 

Simple Sweet Hearty Scones

On our way to climb Mt. St. Helens, Mark and I stopped at the Cedar Creek Grist Mill in Woodland, WA. How did I find out about this marvelous place? From the Puyallup Fair!

Are you confused yet?

Well, let me explain. When I was enjoying looking at all the pretty photographs entered into their photography contest, I noticed there were several of the same exact old looking building. Well, this one:

I looked a little closer and noticed that they were all of the Cedar Creek Grist Mill. Thanks to Google, I found out it was in Washington. Hurray! I will be able to visit it some day! So I added it to my list of places I want to visit, and then forgot about it. 

Until we were driving to Cougar and I saw the sign for the Cedar Creek Grist Mill. Naturally, I yelled, turn here! And off we went. 

The mill was built in 1876, but has been restored and operated by a bunch of volunteers since the late 1980's. We got an awesome tour after walking along the creek, then we got to watch them mill some corn into coarse cornmeal. And of course, I had to bring some home! I also grabbed a bag of flour, at a $6 donation per bag. They had tons of recipes to try, too, so I had to take ALL of them. 

When I got home and recovered from the climb, I decided to make their simple sweet scones, my way of course. The only thing I changed was that I used soy milk instead of regular milk and I increased the amount of liquid to 1 c. from 2/3 c. Otherwise, they were perfect and hearty, especially since I used the flour from the mill. Served with some raspberry jam, they were the perfect late summer breakfast.

Cedar Creek Grist Mill's Simple Sweet Scones

makes 8 scones

1 1/2 c. AP flour

1 tbsp baking powder

1 c. whole wheat flour

1/4 c. sugar

1/2 tsp salt

1 stick cold butter or vegan butter, cut into small pieces

1 c. soy milk or cow's milk

Preheat oven to 425 F. Mix together flours, baking powder, sugar and salt in a large bowl. Add butter and cut with a pastry blender or two knives until the butter is the size of small peas. Add milk and stir until a soft dough forms. (Use those arm muscles!) Form the dough into a ball, then pour onto a lightly floured board. Knead a few times until dough just holds together.

Shape into a ball, then pat or roll into a roughly 6" circle or square, depending on how you want the shape of your scones to be. Cut into 8 wedges and place on an ungreased baking sheet, leaving at least a quarter inch between them.

Bake for about 12 minutes or until lightly brown on top. Cool on a wire rack, then serve with butter and jam.