Herb Roasted Butternut Squash

There are certain dishes that just look happy on my plate. This is one of them, a colorful orange side dish that is naturally sweet and earthy with the addition of delicious fall herbs. I use fresh rosemary and thyme, but really sage, parsley or oregano would work too.

Butternut squash is in season and if you're like me you probably don't cook it as much as you should. It is wonderfully tasty and super duper healthful, and you can pick it up at any farmers' market or local grocery in the fall. Best of all, whether you need an easy side dish for a weeknight dinner or something special to grace your plate for a Sunday night supper, this dish fits the bill.

To prepare the squash easily, simply use your vegetable peeler and peel it like you would a carrot:


Then slice off each end and cut in half:


Then simply remove the seeds and you're ready to make:

Herb Roasted Butternut Squash

1 medium butternut squash, peeled, deseeded and cubed into a 3/4 inch dice
1 tablespoon fresh herbs (I used about half rosemary and half thyme)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees.

In a large bowl, mix all the ingredients:


Stir well to ensure full and even coating of the squash. Let sit for 10 minutes.

Place on a cookie sheet, doing your best to spread them out so they are just one even layer:


Roast for 15-20 minutes. Quickly flip the squash over on the tray (don't worry, this isn't an exact science, but just give them a good turn on the tray so they brown more evenly).

Roast for another 5-10 minutes, or until all the squash is slightly browned.

Remove from the oven. May be served warm or room temperature.


Serves 4 as a side dish.

**This is a great alternative to roasted potatoes and so much more healthful! Roasting is super easy and pulls out the inherent sweetness of any vegetable, making them a little more kid-friendly!**

Have a sweet weekend,
SPC

Apple and Bacon, Happy Together

To my wonderful readers--I am over at FamilyEducation.com today blogging about a new original recipe I am quite excited about: Individual Apple Bacon Coffee Cakes. They are delicious, see?


I've taken a basic coffee cake recipe and lightened it and added gobs of ripe apple, cinnamon and some crunchy bacon bits too (to my vegetarian friends: these are delicious without the bacon too!).

Click here for the recipe.

Life is sweet,
SPC

Chili Weekend

Remember this recipe I posted a couple weeks ago?


I came home from running errands about a week ago to a new call from our local food mecca, Market District. My first thought was "I bet it is one of those automated 'food recall' phone calls." Have you received one of these? Our local grocer will call folks that have purchased items recalled, and leave a message to alert you to toss the tainted item.

Instead, the message was far more exciting and happy: my Slow Cooker Vegetarian Chili had been chosen a finalist among nearly 100 meatless chili entries. Woo hoo! So this Saturday, SPH, R, G and I went to the Market District:


And made our way to the open kitchen/food demo area where I found this!:


And then it was time to announce the winners, and I found out my chili came in second place! G was so excited he ran to the front of the area to give me a big hug:


And my prize? A really cool basket of gourmet herbs, spices, salts and peppers, an award plaque, chili mug and the fun memory of the whole event. Not quite the gift card grand prize, but I'll take it!


And after a great weekend full of chili, soccer, a neighbor's surprise birthday party and a visit from some extended family, it's already Monday again!

Our meals for the week:

Slow Cooker White Chili, Roasted Rosemary and Thyme Butternut Squash, Beer Bread
Potato Corn Chowder, Salad
Black Bean Cakes, Quesadillas, Mango
Oktoberfest Dinner

It was an honor just to be nominated,
SPC

Louisiana Red Beans and Rice

There are countless versions of Red Beans and Rice out there, but to me, real Red Beans and Rice means a couple things: no tomatoes, lots of kidney beans, cajun inspired seasoning and just to get in the right frame of mind, learning to say the words "New Orleans" as "Nawlins."

My deep affection for our slow cooker continues, so this version calls for a slow cooker, but you could easily make it on your stove-top too, just be sure to simmer for a good hour or two.

One last note: I make our Red Beans and Rice with bacon, but you can use a ham hock, smoked sausage or even omit meat and make it vegetarian.


Louisiana Red Beans and Rice

1 large onion, diced
5 cloves garlic, minced
1 bell pepper, deseeded and diced
2 celery ribs, diced
1/4 cup smoked bacon, ham hock or sausage (or omit to make vegetarian)
6 cups kidney beans (either soaked overnight or from 3 - 15 oz cans)
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
1/4 teaspoon allspice
1/4 teaspoon ground cloves
3/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1 teaspoon salt (if using canned beans, you may want to reduce the salt a bit)
3-4 cups water
3 cups cooked rice
optional: hot sauce (for serving)

Add all the ingredients in a slow cooker, except water and rice. Stir well. Slowly add the water, being sure it fully covers all the ingredients, about 3-4 cups, depending on the size and shape of your slow cooker.

Cook on HIGH for 6-8 hours, LOW 10-14 hours.

Once done cooking, remove approximately 2 cups of the beans and puree in a blender, with an immersion blender or in a food processor (jsut be careful when processing them, as they will be hot)

Add the bean puree back into the slow cooker and stir well.

Serve rice in a bowl, topping with bean mixture.


Sprinkle with a few dashes of hot sauce, if you desire.

Serves 6-8.

Life is sweet, y'all,
SPC

Seafood and Sweet Potato Enchiladas

Seafood+Mexican Food=Huge Love

You know what I don't love? The rich, heavy, creamy sauce that accompanies most seafood enchiladas you order in a restaurant. It drowns out the flavor of the seafood and makes me feel like I have a rock in my belly post-meal.

Here's a healthful, flavorful recipe for seafood enchiladas that enhances the seafood taste and adds some extra nutrition too.


Click here for my recipe, which I posted today at FamilyEducation.com.

Peas out-
SPC

Forgetful Fish and Busy Night Garlic Pasta

Please tell me I am not the only one who does things like this.

Yesterday, I went to the grocery store, primarily to get *one thing,* some fish for dinner. I went by the fish counter, gave it a passing glance and picked up the remaining 5-6 other items I needed thinking, "I'll get the fish last so it is fresh."

So, I get the few remaining items, head to the check-out lane, unload all my groceries on the belt, and start thinking, "something's missing." Aha! The fish! Back the groceries go into my cart, so I can head to the fish counter again.

An older woman, in line behind me asks, "honey, is something wrong?"

I tell her I just need to go pick up my forgotten fish, to which she responded:

"ahhh, bless your heart."

I don't know where I heard it (and if someone knows, please share, but since I can't remember the item for which I took an entire trip to the grocery story...) but I recently heard someone aptly explain, "when someone says 'ahhh, bless your heart,' it is really a kind way to say 'ahhh, you poor idiot.'"

Yep, that's how I felt.



Completed grocery trip behind me, we're gearing up for another busy week (perhaps the reason I am forgetting fish) here in Sweet Peaville:

Easy Baked Fish, Broccoli, Perfectly Oven Roasted Potatoes
Pizza Soup and Salad
Paninis
Slow Cooker Chicken Paprikash and Green Beans
Chipotle Taquitos, Guacamole, Rice

I'm also over at FamilyEducation.com today, blogging about this delicious, super-fast, tastes so creamy, but is healthful, pasta. The best news? You can adapt it to suit your family's taste preferences:

Have a sweet week,
SPC

Easy Chocolate S'Mores Cake

Hold on, because this cake is going to rock your world (only a slight exaggeration). As in, "it's-so-bad-it's-good" sort of way.

If you've read my blog for long, you know we live by a 90% rule. 90% of the time we try to eat healthful, natural foods, while 10% of the time we just throw culinary caution to the wind. Not that I have some chart measuring our percentage of healthy-to-splurge foods in the kitchen...it's not an exact science, just a general rule to guide our eating.

This recipe falls under the "10%" category: Chocolate S'mores Cake...drumroll please...that you make in your slow cooker. I've been on a bit of a slow cooker roll lately, so trying to come up with a new dessert you make in the slow cooker, just developed naturally.

This cake is so good, your kids will be asking you to S'make S'more.

Easy Slow Cooker Chocolate S'Mores Cake (directions and cooking time based on an oval 5 1/2 quart slow cooker)

1 box chocolate cake mix (I used a Devil's Food mix), mixed as box explains
1 cup chocolate chips (optional)
1 cup marshmallows, any size, cut into small pieces if large
4 whole Graham Crackers, crumbles into small pieces

Line your slow cooker with foil so that it extends 2 inches up from the side all along the edges and grease well. Turn the slow cooker to high.



Mix the cake batter, adding the chocolate chips at the end, if using. Pour the batter into the foil.



Cover and cook on HIGH for 3-4 hours (the first time you make the recipe, keep an eye on the cake after about 2 hours--slow cookers vary in their cooking temperatures), making sure a toothpick inserted in the middle comes out clean. Turn off the slow cooker and remove the lid. Let the cake sit for 10 minutes.

Sprinkle the marshmallows on top.


Preheat your oven broiler. Pull the cake out of the slow cooker (just gently lift the foil up) and place the cake under the broiler for 40-60 SECONDS. The marshmallows brown quickly so keep a close eye on them!


Remove from the broiler and sprinkle with Graham Cracker bits. Let the cake cool for 5-10 minutes before serving.



Serves 12-16.

Life is sweet,
SPC

Daddy's Boy and Meals

It's starting to happen.

For years, R has been a big daddy's boy, which is a-ok by me, since well, he's 7 1/2 and should be starting to relate better to his dad than his mom. Don't get me wrong, I feel wholly loved by both my boys and their tender hearts. But a big reason for me being okay with R's leaning has been that G, my 4 year old, is my big mama's boy.

I've always told SPH, when G was asking for me for the zillionth time, that "he'll start to be a daddy's boy here soon." It started happening this weekend...G fell down while playing soccer, and instead of running to me for comfort, he made a b-line to dad. G wanted dad to read his bedtime story and sit next to him at dinner too.

This is the way it is supposed to be, I assume, but it is still another sign that G is growing up...way too fast for his mama's liking. Another sign?


G "signing in" for his first day of his last year of preschool. He's gone from his preschool's toddler room to pre-K in no time flat. They grow up fast, these little ones...

Now for our menu plan for the week:

Mom's Tilapia, Summer Italian Vegetables, Tomato/Basil Salad and Peas
New Red Beans and Rice Recipe (recipe testing)
Slow Cooker Chicken Taco Soup
Tofu and Japanese Eggplant Stir-fry (recipe testing)
Chicken(less) Pot Pies (recipe testing)

I'm trying out some new recipes this week, will share if they pass muster!

Have a sweet week, y'all,
SPC

Vegetarian Chili

We had one of those nights this week...both boys, both had soccer practice, both at the same time. Thankfully, SPH is one of R's coaches and was able to rush home from work to take R to his practice while I went to G's practice. The timing necessitated that R and G eat before practice, a bit early, with me. But SPH needed to eat late.

What's a mom to do? Whip out the slow cooker. I think one of the unsung heroic feats that the slow cooker allows is for a dish to be eaten at different times of day. It's like a kitchen helper that says, "don't worry about the food. I'll be here, cooking and then, I'll keep it warm for the next round of eating. You just go out, do your thing, I'll take care of it all."

(I think if someone were to create the laundry-equivalent of a slow cooker, they'd be an instant billionaire)

Not all slow cooker meals can cook for longer than the recommended amount of time, but soups, stews and chili are delicious exceptions. If you are looking for other recipes that can withstand extra time, all of these recipes can sit an extra hour, two or even three or four and not turn out burnt.

This chili is vegetarian, healthful and most of all, delicious. R had two bowls which translates to: "this is a make-again, mom." One last note or two: if you still crave meat you can either check out my Fast-or-Slow Chili that we often make in the slow cooker and is more of a traditional chili -OR- you can replace two of the cans of beans with one pound of ground meat, just cook it on the stove top before you place it in the slow cooker. I also have a Golden Chili and White Chili that might be something you'd like to try. In other words, we heart chili in Sweet Peaville.

Vegetarian Chili

1 medium onion, diced
1 sweet potato, diced (or try carrot, squash or even corn)
1 bell pepper, seeded and diced
1 - 28 oz can crushed tomatoes
2 - 15 oz cans black beans, drained and rinsed
2 - 15 oz cans Great Northern Beans, drained and rinsed
2 - 15 oz cans Pinto Beans, drained and rinsed
1 - 12 oz beer (or just use 1 1/2 cups water)
3-4 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne
salt to taste (about 1 teaspoon +)

Toppings: light sour cream, shredded cheddar, diced red onion, cilantro (all optional)

Place all ingredients in a slow cooker.


Stir well. Cook on high for 5-7 hours, low for 10-14 hours. Serve with desired toppings.
Tastes even better the next day!

(serves 12-16, but can be halved -OR- freeze the extra, since this chili freezes great)

Perfect for a busy soccer practice night, a family gathering or a football tailgate!

Life is sweet,
SPC

Happy in Sweet Peaville

A happy morning here in Sweet Peaville. For the first time in nearly 4 months, both R and G are back at school, and at least for next hour, I have some time to myself. Ahhhh...it feels good.

I ran to the grocery store this morning, alone. Had to pick up some items for our meal plan for this week:

Lemon Dill Couscous with Cashews
Slow Cooker Carolina Pork BBQ, Coleslaw, Best Baked Beans
Vegetarian Chili (a new recipe--will share if it makes the cut)
Roasted Vegetable Lasagna
Chicken Sausages in the Slow Cooker with Sauerkrat, Green Beans and Applesauce

If I have the time, I am going to whip up another batch of our favorite, updated Autumn Pumpkin Muffins. Loaded with pumpkin and Vitamin A, these muffins are fantastic with breakfast or as an on-the-go snack.

(You can make these with raisins or walnuts, but R and G are loving these plain jane)

Have a sweet week,
SPC

200 South Street Inn Granola

A few weeks ago SPH and I left R and G with their Grandma and Papa, and their cousin E for a boys' visit in Virginia. SPH and I traveled to Charlottesville, one of our favorite places to visit.

We stayed at 200 South Street Inn, a beautiful bed and breakfast...that defines Southern Hospitality. When we arrived, there were freshly baked chocolate chip cookies, their smell still wafting throughout the inn. Each late afternoon there was wine, cheese and fresh fruit waiting to be enjoyed in the dining room. But it was the breakfast, specifically the granola, that captured my attention.

Each morning there was a bowl of homemade granola. Perfectly balanced between sweet, nutty and a touch salty too, to me, this granola was the best I've ever tasted. I asked for the recipe, and they graciously shared it with me...and I want to share it with you!

200 South Street Inn Granola

4 cups whole oats
1 1/2 cups buckwheat
1 1/2 cups raw sunflower seeds
1 cup whole roasted almonds
1/3 cup canola oil
2/3 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt*
1 1/2 cups dried, shredded unsweetened coconut
1 cup dried currants or raisins

Preheat oven to 300 degrees.

Combine the oats, buckwheat, sunflower seeds and almonds in a large, shallow stainless steel bowl. Add the oil, honey, vanilla extract and salt. Stir well.

Cook for 30 minutes in the bowl...if you do not have a stainless steel bowl, a jelly roll pan or cookie sheet will work fine, but cooking in the bowl makes stirring it as it cooks a breeze.

After 30 minutes of cooking, stir and put back into the oven. Stir every 30 minutes, cooking for a TOTAL of 90 minutes.

Granola should be light brown, just past golden when it is ready to be removed from the oven. Remove and add the coconut and currants. Stir a few times as it is cooling to prevent clumping.

Makes about 9 cups granola.


*for the recipe, I used salted almonds, but if you use all unsalted nuts, you may want to add a touch more salt to taste.

Thanks 200 South Street, for sharing your amazing granola with me!

Life is sweet,
SPC

Slow Cooker Rosemary Chicken

I'm over at FamilyEducation.com today, blogging about a new original slow cooker recipe, Slow Cooker Rosemary Chicken:


I made this just last week and it was a perfect "welcome to fall" type dish. Click here for the recipe.

SPC

Roasted Vegetable Lasagna

After a scorching Saturday afternoon with temperatures approaching 100 degrees here in Ohio, yesterday’s weather was a welcome break. The high struggled to reach even 70, so SPH, R, G and I spent most of the day outside, working, playing and preparing a really yummy Labor Day meal, including SPH’s first-ever smoking of jalapenos to make homemade chipotle peppers.

Ahhh...fall, I can feel you coming...and with the fall, comes the perfect weather for a delicious and healthy lasagna.

This is my favorite lasagna recipe, a perfect “assemble it in the morning, pop it in the oven for dinner” type of meal. It uses roasted vegetables, and any ole’ combination will work. This time of year we use zucchini from the garden, broccoli and mushrooms. But whatever you think will appeal to your family’s tastes, you can try.

Oh, and one bonus: this lasagna is egg-free.

Roasted Vegetable Lasagna

1 medium zucchini, cut in half circles
1 small head of broccoli, cut into small florets
8 ounce package of mushrooms, quartered
olive oil
salt and pepper
garlic powder
2 cups shredded mozzarella, or "Italian" cheese
3 large handfuls of fresh baby spinach, chopped well
2 cups part-skim ricotta cheese
1 - 32 oz jar of your favorite pasta sauce
1 - 15 oz can of diced tomatoes, undrained
1 box no-cook lasagna noodles
1 tablespoon fresh basil, chopped (optional)

Preheat oven to 425 degrees.

Place zucchini, broccoli and mushrooms on a cooking sheet or two if needed, brush or spray with about 1-2 teaspoons olive oil, sprinkle with approximately ¼ teaspoon each of salt, pepper and garlic powder to taste. Cook for 10 minutes, stir veggies on pan, cook 10 minutes more or until they are slightly browned. Remove from the oven to cool.

Reduce heat in the oven to 400 degrees, if making immediately, or off, if making ahead of time.

Mix spinach and ricotta cheese in a bowl. Season with an additional ¼ teaspoon each salt, pepper and garlic powder.

Spread 1/2 cup of the pasta sauce in the bottom of a 9 x 13 glass or like-sized dish. Place lasagna noodles to cover bottom. Spread 1/2 the ricotta cheese mixture, 1/2 roasted veggies, 1/3 each of the pasta sauce, diced tomatoes and shredded mozzarella. Top with another layer of lasagna noodles.

Repeat--spread 1/2 the ricotta cheese mixture, 1/2 roasted veggies, 1/3 each of the pasta sauce, diced tomatoes and shredded mozzarella. Place one more layer of noodles, then remaining pasta sauce, tomatoes, and then top with the cheese.

Bake uncovered for about 25-30 minutes. Let sit for 10 minutes to set before serving.

If making ahead, cover and refrigerate. Can be assembled up to two days before baking. Once ready to bake, bake at 400 degrees covered for 20 minutes, then uncover for 10-15 additional minutes. Let sit for 10 minutes to set before serving. Sprinkle with fresh basil, if desired.

Serves 8.

Life is sweet,
SPC

Top Ten Slow Cooker Faves

Crock Pot Girls has gone viral. Tuesday morning my friend Jenn, who lives in Texas, sent me their link. By the end of yesterday dozens of my friends had already "liked" their site. These CP girls collect and share recipes for using your slow cooker.

Maybe because of this CPG craze, or maybe because it is now September, but a lot of you have been asking for slow cooker recipes too.

So here are the Sweet Pea family Top Ten Slow Cooker Faves, I think they'll be some of your favorites soon too:

Black Bean and Pumpkin Soup (vegetarian)

Carolina Pork BBQ

Chicken Taco Soup (can easily be made vegetarian/vegan)

Slow Cooker Applesauce


Italian Bean and Artichoke Soup (can be made vegetarian/vegan)

Slow Cooker White Chili

Beef, Cremini Mushroom and Squash Stew

Chicken Paprikash

Moo Shu Pork

Chicken Tikka Masala

Enjoy--and if you haven't already, dust off that slow cooker and get cookin',
SPC

Sunshine Salsa

A funny thing happened this late winter. One friend, then another, and another, along with myself and even others, decided to grow some vegetables from seed. I blame the cold, dark, gray Ohio winter.

Sometime around late February, I found myself at a local nursery, salivating over the seed packets. The thought of growing fresh produce seemed like a crazy fantasy, what with it being freezing cold outside and all.

I bought some seeds, some soil-less grow mix, even constructed a tray under a florescent light so my seedlings could have sufficient light and my neighbors would wonder what I was growing in the basement. I dutifully misted them daily, checking on their progress.

A few weeks into my seed growing experiment my friend Erin sweetly shared some Heirloom Teardrop Yellow Tomato seeds. I added them to the growing seedlings, but truth be told, by the time they made their way into the soil, they were the puniest of my puny seedlings.

These puny little seedlings have grown to over 7, yes 7 feet tall. An adjacent pine tree is serving as the perfect support for these two tomato plants which are producing freshly yellowed pear-shaped tomatoes daily.



While they are just perfect for popping in your mouth, G and I came up with a fresh salsa recipe using the yellow tomatoes. We call it Sunshine Salsa, and I'm sure I'll be thinking of it come next February.

Sunshine Salsa

1 cup diced yellow tomato
1/4 cup diced onion
2 tablespoons fresh cilantro, chopped
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
juice of half a lime

Mix all ingredients together. Tastes best if let to marinate for a bit before eating.


Life is Sweet,
SPC

Full swing

First, a big shout-out to all my many East Coast family and friends. We were thinking of you all late last week and into the weekend, gathering updates from North Carolina to Boston, and everywhere in between. Thankfully, as I type, it seems that things are relatively better than expected.

* * * * * * * * * * * * * * * *

We're starting the first full week of school this week with R as a 2nd grader. Last week was a fun start to school for R, but it was, truth be told, a bit of an adjustment. R came home exhausted each day, G was bursting at the seams each day to play with his best-brother-buddy R and I was thrust into remembering how going back to school can be an, eh-em, transition for us all.

G was sad each morning that R was leaving for school without him. R came home, needing a little down-time, and G was not happy that R wasn't jumping up and down to see him too. So all of us enjoyed a low-key weekend to regroup and gear up before this week began.

One side note from this weekend that made me smile and sentimental: my parents gave me back the old dollhouse I used to meticulously decorate and design. It hasn't been played with in nearly 20 years, and it is showing its age. Not sure when I will get time to repaint the walls or hang dollhouse wallpaper, but in the meantime, I am glad it is seeing some use:


All in all, we're ready for a new week and some new recipes:

Oven Baked Breaded Flounder, Pureed Cauliflower and Sauteed Bok Choy
Seafood and Vegetable Enchiladas
Layered Taco Salad
Slow Cooker Moo Shu Pork, Stir-fried Japanese Eggplant
Balsamic Herb Chicken, CSA Vegetables and Sides

Have a sweet week!
SPC

Jill's Fruit Salsa

My cousin Jill is due annnny day now with baby #2. Already a fantastic mom to sweet baby boy I (okay, technically a toddler, but we've been calling him "Baby I" for nearly two years now, and habits are hard to break), Jill can't wait to meet her new little baby girl or boy.

Jill has earned the title "salsa queen" in my book. Last year she gave me the amazing Watermelon Salsa recipe I eat by the cupful. Honestly, if you haven't tried it, you must.

This year she shared a new take on a fruit salsa. This dessert-ish salsa is served with cinnamon sugar tortilla triangles (or buy cinnamon sugar pita chips) and is fairly addictive. You've been warned.

Jill's Fruit Salsa

2 medium green apples, such as Granny Smith
2 cups+ strawberries, cleaned and stemmed
1-2 kiwi, peeled and sliced
zest and juice of one orange
2 tablespoons brown sugar
2 tablespoons apple jelly

Core and slice the apple, but do not peel. Cut into slices.

Combine the apple, strawberries and kiwi and either chop with a food chopper (you know, the ones you press up and down on a counter to dice and chop food) -OR- finely dice the fruit.

Place the diced fruit in a bowl. Add the orange zest, orange juice, brown sugar and apple jelly. Stir well until the apple jelly is fully incorporated.

Best if chilled for 1-2 hours before serving, or overnight.



Makes about 3 cups salsa.

Life is sweet,
SPC

Roll-'em-out, Roll-'em-up Lunch Rolls

So after a long weekend of unpacking, laundry and trying to get all the school forms in order after being gone for 13 days, we're celebrating "Back to School Eve." Today the boys are having a lazy morning, we're meeting some good friends for a picnic lunch and tonight R has chosen the meal for dinner (salmon, scallops, twice baked potatoes, okra and mango).

School starts tomorrow!

While we were away, we experimented with some new lunch ideas for R's lunch box. Our favorite?

Roll-'em-out, Roll-'em-up Lunch Rolls.

This simple idea evolved from the fact that sometimes the tortillas we use for our Taco Roll-ups split and crack (simply warming the tortilla for about 10 seconds in the microwave before rolling helps).

Last week though, we wanted to try some roll-ups at Grandma and Papa's house, but didn't have enough tortillas. The solution? Use bread!

Get out your rolling pin:



Roll until flat:



Layer on your ingredients (we were making a hummus garden roll-up, but any flat toppings work great!):



Roll and slice:


A simple idea, but the bread really worked well, and held much better than tortillas.

____________________________

So after a nearly two week hiatus from my kitchen, I am gearing up for a week of cooking!

Our meals for the week:

Maple Chili Salmon, Scallops, Twice-Baked Potatoes, Fried Okra and Mango (R's favorites!)
Greek Orzo Pasta Salad, Salad Caprese
Tofu and Green Bean Stir-fry
Sesame Ginger Chicken Burgers, CSA sides
Black Bean and Avocado Tostadas

Life is sweet,
SPC

Continuing On...

In the last three days, the boys and I left Chautauqua...


Stopped ever so briefly through our old stompin' grounds to see my old roomie...


And give the boys a quick look at some DC favorites...


both downtown and in our old neighborhood...


Before letting the boys spend some one on one time with Grandma and Papa before heading out to C'ville...where others are doing the cooking...


Summer, you've been good to us. We'll miss you, but we're ready for our new fall and school adventures!

Back soon with more back-to-school food talk.

Life is sweet,
SPC

PS--Need to get your creative juices going on some back-to-school lunch ideas? Click here.

Summertime and the Living is Easy

Breathe in...

Breathe out...

R, G, Sweet Pea Grandma and I are at Chautauqua for our annual visit to this most special place. R is enjoying his first year of Boy's Club, G his second year of Children's School and Me? I am loving the slow, refreshing pace.

Should I take the rest of the week off from blogging? I think I shall.

After all, this week I celebrate the 4th Anniversary of Sweet Peas and Pumpkins. I'll be back next week to rev up for back-to-school.

Need a Sweet Pea Chef fix? Check out some of my scheduled posts this week on FamilyEducation.com, like today's Easy Greek Zucchini Salad. Delish!


Life is sweet,
SPC

Roasted Tomatillo and Cilantro Dip

The best recipes in the world are tried and true and tweaked until tasty. This recipe is from my good friend Jenn, who with her husband Brian, have cooked up some of the best meals on record. I took Jenn’s recipe and added a new twist: roasting the tomatillos. I took this dip to our family reunion this weekend and I had multiple, “can you share this recipe?” requests.

Tomatillos resemble green tomatoes wrapped in a husk. They are bright in flavor with a little bit of a citrus edge to them. Roasting the tomatillos intensifies their flavor, just be sure to remove the husks first!

Roasted Tomatillo and Cilantro Dip

6 tomatillos, husks removed and cut in half or quartered
a good handful fresh cilantro (about ½ cup)
1 small Vidalia or sweet onion, quartered
3 cloves garlic, sliced
3-5 pickled jalapeno slices (or more if you like heat)
1 – 8 ounce package fat-free or light cream cheese
½ cup fat-free Greek yogurt or light sour cream
1 tablespoon dried parsley
½ teaspoon dried dill
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon pepper

Preheat oven to 425 degrees.

Place the tomatillos, cut side down, on a baking sheet. Roast for 20 minutes. Let cool.

Meanwhile, place the cilantro, onion, garlic, jalapeno, cream cheese and yogurt or sour cream in a food processor. Add the cooled tomatillo. Process until smooth. Scrape the sides.

Add the parsley, dill, onion powder, garlic powder, salt and pepper. Process again. Scrape the sides, process one last time.

Makes about 1 ½ cups dip.

Perhaps the greatest thing about this dip is that it can be used in countless ways: as a salad dressing, as a sauce on top of grilled meat or fish, as a topping on baked potatoes, as a dip for cut up vegetables or tortilla chips, even as the sauce in my Taco Lasagna.

Peas and love,
SPC

Popsicles in the Pool

We’re back from a three night camping (okay, in a cabin, but that’s still camping, right?) trip with my mom’s side of the family. Hiking, roasting marshmallows, lots of exploring, swimming and just like every year, eating and more eating.

There were 27 of us this year, with 2 more on the way. Of the 10 cousins and cousins-to-be in R and G’s generation, there are/will be at least 8 boys. Sweet I is the only girl, and one of cousins-to-be is going to be a surprise, so at most, there will be 2 girls and 8 boys. The oldest cousin is 9, so these guys are getting to be really tight. I mean, nothing bonds hearts together than eating homemade popsicles in a kiddie pool, right?

(All the cousins, minus sweet Baby Boy I, who was napping)

While all the food was fabulous, my cousin J shared her recipe for homemade fruit salsa. It was addictive, and so healthful! I’ll share the recipe this week, along with the homemade cinnamon sugar tortilla chips she served as dippers.

My parents and our immediate family served up chicken and portabella fajitas for our meal, and thankfully we had some leftovers. It’s so wonderful to come back after being away and not have to worry about dinner preparation! Our meals this week:

Reunion Fajitas and all the Fixin’s
Eggplant Parmesan with Pasta and Green Beans
Baked Couscous with a Berry Salad
Rookie Cookie’s Thai Peanut Wraps
Northstar Burgers and Whatever sides come from our CSA this week

Have a great week all—can you believe it is August?!

SPC