Monday, December 30, 2013

Top 13 Real Food, Real Good Recipes of 2013

13 has always been fine by me.  Not one to believe in luck/unluck, I've never had a problem with 13.

2013 was a good year.  Sure, it was full of ups and downs, but as I pause to think of that for which I am thankful this year, I am overwhelmed.

Before '13 closes, here are my:

13 Favorite Real Food, Real Good Recipes of 2013

Tilapia with Mango Salsa:

Avocado Hummus:

Make Again Enchiladas:

Dairy-Free Chocolate Mousse:

Easy Hash Brown Waffles:

Darn Good Skillet Dinner:

Homemade No-Bake Raw Energy Bars:

Super Spinach Salad with Warm Maple Dijon Dressing:

Fletcher's Thai Green Curry Noodles:

Gluten-Free Chocolate Chip Cookies:

Herbed Chickpea Salad:

Easy Overnight Vanilla Cinnamon Granola:

Slow Cooker Carolina Pork Barbecue:

These are all recipes that have been enjoyed by our family again and again.  I hope they become new family favorites for you in 2014!

Happy New Year!

Monday, December 16, 2013

4 Easy Christmas Treats

This Christmas has been one of the more joyful ones I've had in some time.  Why?  Because I've been using a two letter word more often:


"No" to stressing myself out just to bake every type of cookie I can.

"No" to worrying about a few of the decorations that haven't been placed around the house.

"No" to baking a homemade gingerbread house (Trader Joe's pre-baked one is wonderful!)

and have been saying "yes" more too:

"Yes" to slowing down and reflecting on all of God's good gifts I've already been given.

"Yes" to being okay with not doing it all.

"Yes" to Joy…Peace…and my imperfectness.

So one of the many decisions I've made is to allow myself to wait until after Christmas to post a new recipe.

Until then, here are a few treats that I will try to make later this week, or…maybe not.  After all, sometimes saying "no" to doing something means saying "yes" to sanity and self-preservation.

But if you're looking for an easy treat or two to make for *fun*?:

Gingerbread Dip:

Cranberry and Pistachio Biscotti:

Candied Orange Peel:

Chocolate Drizzled Macaroons:

Merry Christmas!

Thursday, December 5, 2013

Make Again Enchiladas

Okay, so I'll start with a confession:  these enchiladas are full of crumbled, sautéed tofu.  Have I lost any of you yet?

Still with me? Good.

Good for you for being open minded about tofu and good for you…since these enchiladas are super tasty and healthful.  The tofu resembles ground meat or turkey in these enchiladas, taking on all sorts of yummy, zesty Mexican flavors.

"Make again" is the term our family uses when a dinner is something the boys would like to see again on their plates.  Both boys declared that these were "make agains!" with enthusiasm, and R added, "I think they're make agains for next week."  High praise indeed.

Make Again Enchiladas

1 tablespoon extra virgin olive oil
1 small onion, diced
4 cloves garlic minced
1 poblano pepper (or bell pepper), seeded and diced
1 - 12 oz packet extra-firm tofu, drained
1 batch homemade taco seasoning (or store bought is fine)
1 bottle enchilada sauce, divided use
2 cups shredded cheddar cheese, divided use (optional)
12 corn tortillas

In a large skillet, heat the oil over medium-high heat.  Add the onion, garlic and pepper and sauté 4-5 minutes or until the onions are translucent.

Add the tofu to the pan, crumbling the tofu as you add it.

Add the taco seasoning too, and stir well.

Allow the tofu to brown in the pan, using a metal spatula to stir it every few minutes.

Once browned, add 1/2-3/4 cup of the enchilada sauce, stir well and then remove from heat.  Add 1/2 -3/4 cup of the cheese, if using.

Preheat oven to 350 degrees.

As the tofu cools, add some boiling water to a pie pan or 9x9 dish.  One by one, place an enchilada in the hot water (it's okay if it cools a bit) for a few seconds to soften, then add 1/4 cup of the tofu mixture and roll up and place seam side down in a baking dish.  Repeat with remaining corn tortillas and tofu mixture.

Once all enchiladas are rolled, cover with remaining enchilada sauce and cheese, if desired.

Bake for 30 minutes or until browned slightly.

Makes 12 corn enchiladas.

Life is sweet,