Yipee....I survived the A - Z blogging challenge!!!

A huge thank-you to Elizabeth Mueller for creating this amazing "Z" themed award.  She is presenting it to everyone who completed the "2011 A-Z Blogging Challenge".

Living Green, One Tip at a Time - (a weekly feature)

Living Green, One Tip at a Time -

#7 - Recycle  (part 2) 

Recycled Content: Ask your local retailers to stock more products made from recycled materials and buy products made from the highest recycled content whenever possible.

Green Paper: In general, try to buy products/containers made from recycled material as often as possible to support the recycled product market. When purchasing paper products (toilet paper, etc,), look for paper that has been recycled using a minimum of 50% post-consumer waste. Also, purchase from companies that do not use chlorine to bleach their paper products (which creates dioxin waste).

Natural Fertilizer: Leave grass clippings on the lawn as fertilizer.

Composting: Start a compost pile with yard trimmings and food scraps. Learn more at Wikipedia's Compost page.

Pack-it-Out: If you are traveling and no recycle bins are available, pack your recyclables home with you whenever possible.

Eco-Friendly Burials: For the ultimate in recycling, check out the growing movement in eco-friendly burials and conservation burial. Also, eco-friendly recycled paper coffins are becoming available.

Recycled Gold: If you are shopping for wedding rings or other jewelry consider buying recycled gold jewelry and synthetic diamonds and gemstones.

Hazardous Waste: The other key aspect of dealing with waste effectively is to dispose of toxic products at a hazardous waste facility. Products requiring special handling include:

• Building Materials - paint , varnish, paint thinner, solvents, rust remover, wood preservatives and driveway sealer
• Automotive products - gasoline, transmission oil, brake fluid, kerosene, charcoal lighter fluid, power steering fluid, used motor oil,used oil filters, used antifreeze
• Household cleaners - spot removers, rug cleaners, metal cleaners, bathroom cleaners, oven cleaner, drain cleaner
• Pesticides - insect killers, weed killers, flea products, moth crystals, fertilizers with weed killer
• Miscellaneous - photographic chemicals, acids and corrosive chemicals, pool chemicals, compact fluorescent light bulbs (mercury), Ni-Cd batteries.

The information contained in this post was obtained, with permission, from the following site -

http://www.globalstewards.org/ecotips.htm#reduce

Monica

A - Z Blogging Challenge - Z

Awhh...the end of the challenge, it's been a lot of fun reviewing my recipes and meeting many, many new friends.  I'm sure everyone had a great time. I know I did, and in a month or two, I'll be looking forward to next years challenge..hahaha :)
  “Z”

Hope you enjoy this last recipe, it's an excellent bread to have in your repertoire.

Zucchini Bread 
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated, unpeeled zucchini
1 tsp. vanilla

2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Beat eggs until frothy.  Beat in oil and sugar.  Add zucchini and vanilla, stir.  In a seperate bowl put remaining 5 dry ingredients and whisk to combine.  Pour into zucchini mixture and stir to moisten.  Pour into greased 9x5x3 inch loaf pan.  Bake at 350 degrees F. for 50-60 minutes.  (Inserted toothpick should come out clean)  Let stand 10 minutes, remove from pan and cool on a wire rack.

Monica

A - Z Blogging Challenge - Y

Even though I live in Canada, this is a Sunday dinner tradition!!



  “Y”




Yankee Pot Roast

4 Tbsp. olive oil
3 onions, quartered and seperated
3 to 4 pound top or bottom round beef roast
Flour for dredging
8 carrots, peeled and cut in large pieces
3 ribs celery, cut in thirds
5 or 6 sprigs fresh thyme
2 1/2 cups beef stock
1 1/2 cups red wine
salt & freshly ground pepper
2 tablespoons room temperature butter
2 rounded tablespoons flour

In a large, heavy dutch oven heat the olive oil and saute the onions until golden. Meanwhile, season the flour with salt and pepper, dredge the beef in the flour, covering all the surfaces and add to the pan and brown on all sides. Add the carrots, celery, beef broth, wine, thyme, and salt and pepper to taste. Reduce heat, cover, and bring to a low simmer for 3 to 3 1/2 hours, turning the beef occasionally. When cooked, remove the celery & carrots, cover to keep warm or return to pot for last 5 minutes to reheat.
When the beef is falling-apart tender, remove it and the thyme sprigs (and vegetables if applicable) from the pot.  Cover roast with foil to keep it warm. Using a fork, work the butter and 2 tablespoons flour together until thoroughly combined. Add to the broth in the pot and stir until slightly thickened.  Remove from the heat.  Transfer to gravy boat.
Carve roast and serve with the vegetables and if you wish, mashed pototoes.

Monica

A - Z Blogging Challenge - X

I never shorten the word "'Christmas" in this fashion, however, finding a recipe that starts with an "X" was really tough.  Please excuse this one indiscretion, I won't do it again!!

  “X”


You prepare this the night before, and we always have it for breakfast on Christmas morning...you have to try it!!  Serve it with fresh cut up fruit, hot cinnamon rolls, coffee and cranberry mimosas.

Xmas Morning "Husband" Saver 

3 cups milk
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried mustard
1 Tbsp. minced onion
1 Tbsp. worchestershire sauce
cooked ham, back bacon or sausage meat  (your choice)
2 cups shredded, sharp cheddar cheese
1 1/2 loaves thickly sliced bread (I use egg or white bread)
Topping:
1 cup crushed corn flakes
1/3 cup butter

Cut crusts from bread and cover the bottom of a buttered 9" x 13" pan with one layer of bread slices.  Top with your choice of meat, then sprinkle the cheese over the meat.  Cover cheese and meat with a layer of bread slices.  (You're forming a sandwich of sorts)  Set aside.
Beat eggs until frothy, add milk, onion and seasonings; mix well.  Pour egg mixture over bread in pan.  Cover with plastic wrap and refrigerate overnight.  In the morning assemble topping by melting butter, adding cornflake crumbs and mixing together.  Sprinkle over bread, bake at 375 degrees F. for 1 hour.

Monica

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from the March 30th post -

http://oldermommystillyummy.blogspot.com/2011/03/ten-amazing-foods.html

The fourth on my list of amazing foods is broccoli and the recipe to go with it is a favourite at our house:

Broccoli Salad
5 cups bite sized pieces of broccoli florets
1/2 cup chopped red onion
1 cup raisins
1/2 cup sunflower seeds
1 cup grated sharp cheddar cheese
Dressing
2/3 cup low fat mayonnaise
1/4 cup sugar
4 Tbsp. white wine vinegar
Combine salad ingredients in a bowl.  Whisk dressing ingredients together and pour over salad, stir to combine.  Refrigerate at least 2 hours before serving.

A - Z Blogging Challenge - W

I have been making these delicious meatballs for many years...they take a little bit of effort but the reward is worth it!!


   “W”



Waikiki Meatballs

1 1/2 pounds lean ground beef
2/3 cup soda cracker crumbs
1/3 cup finely chopped onion
1 egg
1 1/2 tsp. salt
1/8 tsp. ginger
1/4 cup milk

1 tbsp. olive oil

2 Tbsp. cornstarch
1/3 cup packed brown sugar
1 can pineapple tidbits (14 ounces), drained (reserve syrup)
1/3 cup vinegar
1 Tbsp. soy sauce
1 chopped green pepper

Mix together first 7 ingredients and shape by rounded teaspoonful in balls.  Add olive oil to non-stick skillet  and brown and cook meatballs.  Remove meatballs, keep warm.  Pour any fat from skillet.
Mix together cornstarch and sugar.  Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.  Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Add meatballs, pineapple tidbits and green pepper; heat through.

Monica

A - Z Blogging Challenge - V

This is a perfect casserole for those special occasions!!



  “V”




Vegetable Scallop Casserole

1 pound fresh scallops
1/2 cup butter
2 cups sliced mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
1/4 cup all purpose flour
1 1/2 cups milk
1 cup grated Swiss cheese
salt & freshly ground black pepper
Topping:
1 cup fresh bread crumbs
1/2 cup chopped almonds or cashews
2 Tbsp. melted butter

Seperate scallops, rinse and remove 'foot', if still attached.  Cut larger scallops in half.  Season with salt and pepper; set aside.  In large skillet, over medium heat, melt 1/4 cup butter.  Saute mushrooms, celery, onions and peppers until tender, about 5 minutes; set aside. 
In large saucepan, melt remaining butter.  Blend in flour and cook 1 minute, stirring constantly.  Gradually add milk and continue to stir constantly.  Cook until smooth and starting to thicken, remove from heat.  Stir in cheese and season with salt and pepper.  Gently fold in vegetables and scallops.  Pour into a 9 inch square greased pan.
Topping:  Mix together crumbs, nuts and melted butter.  Sprinkle on top of casserole.  Bake in 350 degree F. oven for 25 to 30 minutes, until hot and bubbly.

Monica

A - Z Blogging Challenge - U

When you have a craving for an extra special treat, mix up a batch of this yummy fudge!!


   
 “U”




Ultimate Fudge

2 Tbsp. butter
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
1 pkg. butterscotch chips
1 cup peanut butter
1 tsp vanilla

Grease a 9 inch square pan.  In medium sized saucepan, combine butter, evaporated milk, sugar and salt.  Over medium heat, bring to full boil, stirring constantly.  Boil and stir for 5 minutes.  Remove from heat, stir in marshmallows, butterscotch chips, peanut butter an vanilla.  Stir vigorously for 1 minute until smooth.  Pour into pan, cool.  Refrigerate until firm.  Cut into 1 inch pieces.

Monica

Living Green, One Tip at a Time - (a weekly feature)

Living Green, One Tip at a Time -

# 7-  Recycle  (part 1) 

• Recycle Bins: Create designated holding "bins" for each type of recycled product and place in convenient locations in your home/garage
• Recycling Fact Sheet: Create a local recycling fact sheet for yourself and interested neighbors. The local Yellow Pages, Internet Consumer Recycling Guide and Recycling Resources are great resources. Find out where you can recycle:
• glass
• paper products
• plastic grocery bags (better yet - use cloth bags)
• plastic - including 1 - 7 identification codes
• aluminum
• cardboard
• tin cans
• scrap metal
• motor oil (one quart of oil can kill fish in thousands of gallons of water)
• ink cartridges
• household appliances such as refrigerators
• computer equipment and other electronic devices
• aseptic packaging (square boxes used for liquids)
• styrofoam
• tires
• athletic shoes (contact a local sporting goods or athletic shoe store - some donate used shoes, others recycle them)
• etc.

The information contained in this post was obtained, with permission, from the following site -

http://www.globalstewards.org/ecotips.htm#reduce

Monica

A - Z Blogging Challenge - T

Although not to everyone's taste, it's my favourite pudding.  I love it cold but you can also serve it hot.





  “T” 



Tapioca Pudding
3 cups whole milk
1/2 cup quick-cooking tapioca  (if you prefer traditional pearl tapioca, soak per pkg. directions)
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 tsp lemon zest (optional)

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.  Very, very slowly, whisk 1 cup of the hot milk mixture into the beaten eggs, until incorporated.  Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. You do need to watch this pudding very carefully as it is prone to scortching and burning.  Remove from heat and stir in the vanilla (and lemon zest).   Serve hot or cold.

Monica

Let's give it up for Earth Day!!

If we all work together, we can save this planet, not only for ourselves, but for our future generations.  Check out this great website and lets all do whatever we can!!

http://www.earthday.ca/pub/

A - Z Blogging Challenge - S

These muffins are delicious and so convenient.  I make a batch several times a year, in fact,  I just made a batch last week.  Just store the batter  in the refridgerator (for up to 6 weeks) and you can bake fresh muffins every day!



  “S”
Six Week Bran Muffins

3 cups bran flakes cereal  (I sometimes use raisin bran and omit the 2 cups raisins)
3 cups all-bran cereal
2 cups boiling water

1 cup softened butter
1 & 1/2 cups granulated sugar
1 & 1/2 cups packed brown sugar
4 eggs
1 litre (4 cups) low-fat buttermilk
1/4 cup molasses

5 cups flour
2 Tbsp. baking soda
1 Tbsp. baking powder
1/4 tsp.salt
2 cups raisins (optional)

Put cereals in a large bowl, pour water over them.  Let stand to soften.

In the largest mixing bowl you can find...(it needs to be really big!!)...cream butter and sugars together.  Add eggs, one at a time, mixing well after each addition.   Mix in buttermilk, add molasses, then stir in cereal mixture.

In another bowl put flour, soda, baking powder, salt and raisins (if using).  Stir well and then add to batter.  Stir to thoroughly combine.  Store in a covered container in the refridgerator.  Batter will keep for six weeks. 

As needed, fill greased muffin cups 3/4 full.  Bake in 400 degree F. oven for 20-25 minutes.  Cool in pan for 5 minutes before removing muffins.

Monica

A - Z Blogging Challenge - R

To me, Spring isn't Spring without rhubarb...so this is a timely recipe.  Perfect alone or served with a big scoop of good quality vanilla ice-cream...yum!!!


  “R”



Rhubarb Crisp

Filling -
6 cups rhubarb, trimmed and cut in 1 inch pieces
3/4 cup white sugar
1/4 cup flour
1/2 tsp. cinnamon
Topping -
1 cup flour
3/4 cup packed brown sugar
3/4 cup oatmeal (not instant)
1/3 cup softened butter

In large bowl, toss together filling ingredients.Pour in to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. using your hands work butter into mixture until crumbly. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes

Monica

"The Scent of Water" Blog Tour

The Scent of Water: Grace for Every Kind of Broken
by Naomi Zacharias

   I recently had the opportunity to read and review, The Scent of Water: Grace for every Kind of Broken by Naomi Zacharias.

   The author takes us on a journey through Banda Aceh on the island of Sumatra six weeks after the devastating tsunami.  To the Czech Republic, where a young girl is sent on an illicit mission by her mother and is attacked and raped by a gang of boys.  We go to a prison in Africa, where a lack of vernacular knowledge has doomed many of the women to a life of misery.  In Amsterdam, we are introduced to the complicated story of a prostitute living in a brothel.  We visit a teenage girl who is in desperate need of lifesaving surgery and hear from victims of the most horrendous form of domestic abuse. These are just some of the appalling stories recounted in this gripping memoir.

   Ms. Zacharias has a way of touching your soul and allowing you to see beneath the seemingly shallow surface of these extreme injustices and into the depth of humanity. 

   Throughout the book, your heart will fracture and within this fracture, you will be inspired to a level of human accountability that can only serve to make us kinder, gentler and less judgemental.  You should definitely put this heartbreakingly beautiful book on your must read list. 

   Monica

*I received a copy of this book to review but I was not financially compensated in any way. The opinions expressed are my own and are based on my observations while reading this novel.*

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from the March 30th post.


http://oldermommystillyummy.blogspot.com/2011/03/ten-amazing-foods.html

The third on my list of amazing foods is tomatoes and the recipe to go with it is my daughter's favourite:

Caprese Salad

- An assortment of fresh tomatoes, cut into 1/4 inch slices
- Fresh mozzarella cheese, (preferably Buffalo mozzarella), drained and cut into 1/4 inch slices
- Big bunch of basil
- Extra virgin olive oil
- Freshly ground salt and pepper

On a large serving platter or individual salad plates, layer alternating slices of  the tomatoes and mozzarella, adding a basil leaf between each.  Drizzle the salad with the extra-virgin olive oil and season with salt and pepper, to taste.  This salad should be at  room temperature when served.

A - Z Blogging Challenge - Q

This recipe is truly amazing, just mix everything together, pour into a quiche pan (or large pie plate) and bake...it forms it's own crust!!




  “Q”


Quiche

- 4 large eggs
- 2 cups milk
- 1/2 cup Bisquick or Tea-bisk (biscuit mix)
- 1/4 tsp. salt
- 1/8 tsp pepper
- 2 cups of shredded cheese (I usually use old cheddar, however, you could use just about any type of shreddable cheese)
- 2 tsp. fresh herbs, finely chopped (optional) - I use whatever I have on hand, such as, chives, parsley, thyme, basil, etc...)
- Plus extras, such as sauteed -  onions, mushrooms, cut up asparagus, broccoli, zucchini, spinach, peppers...you get the idea!! You can also add cooked - sausage, bacon (crumbled), chicken, ham...etc.  the combinations are endless!!

Mix the first 5 ingredients very well, I use a blender.  Stir in cheese, herbs and any extras.  Pour into greased quiche pan and bake at 350 degrees F. for 50-60 minutes.  Allow to cool for 15 minutes before serving.

Monica

A - Z Blogging Challenge - P

This sauce is so delicious!!  I usually make a lasagna from a portion of it and freeze the rest in 3 or 4 containers for future use. It's perfect with spaghetti noodles, penne, or on top of ravioli or tortellini.



  "P "
Pasta Sauce

2 pounds lean ground beef
4 large onions - chopped
6 large cloves garlic - finely chopped
1 green pepper - seeded and chopped
3 - (796ml) cans diced tomatoes (don't drain)
1 - (680ml) can tomato sauce
1 - (369 ml) can tomato paste
3 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried oregano
1/2 - 1 tsp. crushed red pepper flakes (you can adjust to suit your 'heat" preference)
4 - bay leaves

Partially brown ground beef,  draining any fat.  Add onions, garlic and green pepper.  Continue cooking until meat is browned and vegetables have softened.  Add canned tomatoes, tomato sauce and tomato paste.  Stir well.  Add remaining ingredients.  Stir.  Simmer, uncovered, on low heat for 3 -4 hours. Stirring occasionally.   Divide into containers and freeze, or use part now and freeze the rest for later.

Monica

A - Z Blogging Challenge - O

I've been making these cookies for over 30 years...they're so delicious!!  I hope you love them as much as my family and I do!



 “O”

Oatmeal Cookies (with pudding)

1 1/4 cups flour
1 tsp. baking soda
1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 pkg. vanilla instant pudding (4 serving size)
2 eggs
1/2 cup coconut
3 1/2 cups regular oatmeal (not instant)

In a small bowl, combine flour and baking soda.  Set aside.  In a large bowl combine both sugars, softened butter, vanilla, and vanilla pudding powder.  Using electric mixer, beat until smooth and creamy.  Add eggs one at a time, beating well after each addition.  Stir in flour mixture, then coconut and then oatmeal.  Mix well.
Drop by teaspoonful onto a parchment lined cookie sheet.  Using the tines of a fork, flatten each cookie slightly.
Bake 10-12 minutes at 350 degrees F. or until slightly golden - Do not over bake.

Monica

Living Green, One Tip at a Time - (a weekly feature)

Living Green, One Tip at a Time -

# 6  -  Reuse  (part 3)

- Packing Peanuts: Drop off at a local packing, shipping or moving store.


- Wash and Reuse Plastic Bags: With either a wooden bag dryer or in the washing machine.


- Buy Durables: Buy products that will last and take care of them.


- Teach Thrift: Teach your children the value of being thrifty (the wise economy in the management of money and other resources; frugality).


- Frugal Printing: Use both sides of each piece of paper -- for note taking or printing documents from your computer (at home or work). Create note pads by stapling together once-used paper.


- Kitchen Reuseables: Instead of buying these items new, save and reuse all: paper bags, plastic bags, rubber bands, twisties, boxes, and packaging material.


- Library: Pick up books from your local library or used book store. The library is also many times a great place for finding magazines, CDs, books-on-tape, and videos.


- Share with Neighbors: Join in with neighbors to purchase infrequently used products such as lawn mowers, ladders, etc.


- Recargeable Batteries: Purchase rechargeable batteries and a battery recharger (some battery rechargers will also recharge regular alkaline batteries). Solar powered battery rechargers are available online.


- College/University Reuse: Dump and Run is a nonprofit organization that organizes the collection of college students' castoff items in the spring, so they can be sold to incoming students in the fall. The proceeds are then donated to nonprofits.

The information contained in this post was obtained, with permission, from the following site -

http://www.globalstewards.org/ecotips.htm#reduce

Monica

A - Z Blogging Challenge - N

This is a recipe from a friend of mine..a fellow Monica.  It's simple and perfect for the holidays, a party or a big family barbecue.


   “N”




Nuts & Bolts

12 cups "O" shaped oat cereal
7 cups whole wheat square cereal
9 cups pretzels
3 cups of your favourite nuts 
1 1/2 cups butter
2 Tbsp. worcestershire sauce
2 tsp. garlic salt
2 tsp. celery salt
2 tsp. seasoned salt

Combine cereals, pretzels, and nuts in a large roasting pan.  Melt butter and add seasonings.  Drizzle over cereal mixture and toss to coat well.  Bake uncovered at 250 degrees F. for 2 hours, mixing well every 30 minutes.

Monica

A - Z Blogging Challenge - M

I make these biscuits two or three times a month.  They're  simple to make and delicious!!  I find the secret to light, fluffy biscuits is to be very gentle with the ingredients, not  overhandle the dough and  to refridgerate the pan of prepared biscuits for 30 minutes before placing them in the oven.  You want them to be very cold!!


“M”
Mile High Biscuits

2 cups all purpose flour
2 Tbsp. granulated sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tarter

1/2 cup cold butter (cut into small pieces)
1 cup cold milk

Place first 5 ingredients in a large bowl and whisk together.  Cut in butter until mixture looks crumbly.  (I use my hands but I always refridgerate biscuits before baking to re-chill butter).  Make a well in center of the flour mixture, pour in the cold milk, stir gently to combine.  Dough will still be a little sticky. Turn out onto a floured surface.  Knead gently 8-10 times.  Pat dough until 3/4 inch thick or half the thickness you would like the finished product to be.  Cut into squares or cut into circles using cookie cutter.  Place on parchment lined baking sheet  and bake in 450 degree F. oven for 12-15 minutes.

A - Z Blogging Challenge - L

I just had to get a cheesecake into the mix, I'm only surprised it has taken this long!!  Hope you enjoy!!




  “L ”



Lemon Cheesecake

Crust

1/3 cup butter
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
- Melt butter in saucepan.  Stir in crumbs and sugar.  Press into ungreased 25cm (10") springform pan.  Bake in 350 degree F. oven for 10 minutes.  Cool.

Filling

2 - 250g (8oz) Cream cheese, softened
3 eggs
1 cup granulated sugar
3 Tbsp. freshly squeezed lemon juice
1 Tbsp. lemon zest
- Beat cream cheese until smooth and creamy.  Beat in eggs, one at a time.  Add sugar, lemon juice and zest.  Stir well.  Pour over cooled crust.  Bake in 350 degrees F. oven for approximately 45 minutes or until firm.

Topping

500mls (2 cups) sour cream
3 Tbsp. granulated sugar
- Mix sour cream and sugar together.  Spread over cooked cheesecake and return to oven for 10-15 minutes.  Cool.  Chill untill needed.

Monica

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from the March 30th post. 
http://oldermommystillyummy.blogspot.com/2011/03/ten-amazing-foods.html
The second on my list of amazing foods is apples and the recipe to go with it is:

Apple-Oatmeal Muffins

2 cups apple, peeled and shredded

1/2 cup whole wheat flour

1 cup all-purpose flour

1 cup quick oats

2/3 cup firmly packed brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup skim milk

2 tbsp canola oil

1 tsp vanilla extract

1 cup plain fat-free or low-fat yogurt

2 egg whites

Place both flours, oats, brown sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Stir with a whisk. In a second bowl, combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended. Add wet ingredients to flour bowl and stir until just moist. Blot shredded apple on kitchen paper to get rid of excess moisture, then add apple to mixture and stir.
Spoon batter into a 12-cup muffin tin which has been lined with muffin papers or prepared with cooking spray. Bake at 400 degrees for 20 minutes.  Cool in pan for 10 minutes before removing from tins.

Monica

A - Z Blogging Challenge - K

With spring and summer just around the corner (...I hope!!)...this is a great,  light dessert to serve after a big barbecued feast!!



 “K”

Key Lime Pie

Crust:
1 cup graham cracker crumbs
2 Tbsp. white sugar
3 Tbsp melted butter

Filling:
4 egg yolks
1/3 cup freshly squeezed key lime juice
1 can sweetened condensed milk
zest of 1 lime

Crust:  Mix ingredients together well and press into bottom and up the sides of a 9" pie plate.  Bake at 325 degrees F. for 10 minutes.
Filling:  whisk egg yolks, add remaining ingredients and mix well.  Pour into baked shell.  Bake at 325 degrees F. for 12-15 minutes or until centre is set.  Let cool completely before serving.  When serving, if desired, top each slice with a dollop of whipped cream and a sprinkle of lime zest. 

Monica

A - Z Blogging Challenge - J

OK, I'm not going to lie...I felt I was going to have a tough time coming up with a "J" recipe.  Then, I remembered this jelly roll which I have made several times for Thanksgiving.  Hope you enjoy!!

 “J”


Jelly Roll - Pumpkin

3 eggs
3/4 cup granulated sugar
2/3 cup cooked, pureed pumpkin (you can use canned "pure" pumpkin)
3/4 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp.salt
1/2 tsp. ginger
1/2 tsp. nutmeg

Grease 10"x15" jelly roll pan.  Line with parchment paper and grease paper.  Beat eggs until foamy, add sugar and beat until thick and creamy.  Slowly beat in pumpkin.  Sift the remaining ingredients over the pumpkin mixture and fold in. 
Bake in 375 degree F. oven for about 15 minutes or until a toothpick comes out clean.  Have prepared a clean tea towel which has been dusted with icing sugar.  Turn cake out onto sugared cloth and starting at short side roll cake and towel together.  Cool on rack and fill with Cream Cheese Filling, then re-roll.

Cream Cheese Filling -
250g softened cream cheese
1 cup icing sugar
1/4 cup butter
1/2 tsp. vanilla

Beat all ingredients together until creamy.  Spread over cooled cake and re-roll.  Dust with sifted icing sugar.

Monica

A - Z Blogging Challenge - I

This is my go to icing when I want to frost a chocolate layer cake...




  “I”



Icing

1 cup granulated sugar
1/2 cup water
1/4 tsp. cream of tartar
dash of salt

Combine above ingredients in a saucepan and bring to boil, stirring until sugar has dissolved.  Remove from heat. 

2 egg whites (unbeaten and placed in a large mixing bowl)
1 tsp. vanilla

Very, very slowly pour hot syrup into the egg whites, beating constantly with electric mixer until stiff peaks form.  (Approximately 7 minutes).  Beat in the vanilla.  Frosts tops and sides of  two 8" or  9" layers or one 10" tube cake.

Monica

Living Green, One Tip at a Time - (a weekly feature)

Living Green, One Tip at a Time -


# 6  -  Reuse  (part 2)


- Buy/Sell used Items - Buy and sell your items, using local retailors or on sites such as: 

• Ebay   http://www.ebay.com/ 
• Craigslist     http://www.craigslist.org/about/sites 
• Amazon (search on specific refurbished product)   http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=refurbished&x=0&y=0
• local newspaper listings
• local material exchange sites (search your area)
• garage sales (search your area using resources such as Kijiji and newspapers
• Kijiji   www.kijiji.ca/
• used refurbished computers (check your computer manufacturer's website or Amazon)
• local used furniture stores (search your area)
• local consignment shops (search your area)
• Recyclers World http://www.recycle.net/recycle/
• Freecycle:  The Freecycle Network provides an online community tool for giving and receiving free stuff.
• Share:  thingloop facilitates sharing our belongings with each others.
• Throwplace:  Throwplace.com lets you list items online that you would like to give to nonprofit organizations, businesses, or individuals.
• Community Swap: Organize a community swap program (i.e., designate a place where people can leave unwanted items for others to use)

- Packing Peanuts: Drop off at a local packing, shipping or moving store.


- Wash and Reuse Plastic Bags: With either a wooden bag dryer or in the washing machine.


- Buy Durables: Buy products that will last and take care of them.


- Teach Thrift: Teach your children the value of being thrifty (the wise economy in the management of money and other resources; frugality).


- Frugal Printing: Use both sides of each piece of paper -- for note taking or printing documents from your computer (at home or work). Create note pads by stapling together once-used paper.


- Kitchen Reuseables: Instead of buying these items new, save and reuse all: paper bags, plastic bags, rubber bands, twisties, boxes, and packaging material.


- Library: Pick up books from your local library or used book store. The library is also many times a great place for finding magazines, CDs, books-on-tape, and videos.


- Share with Neighbors: Join in with neighbors to purchase infrequently used products such as lawn mowers, ladders, etc.


- Recargeable Batteries: Purchase rechargeable batteries and a battery recharger (some battery rechargers will also recharge regular alkaline batteries). Solar powered battery rechargers are available online.


- College/University Reuse: Dump and Run is a nonprofit organization that organizes the collection of college students' castoff items in the spring, so they can be sold to incoming students in the fall. The proceeds are then donated to nonprofits.

The information contained in this post was obtained, with permission, from the following site -

http://www.globalstewards.org/ecotips.htm#reduce

Monica

A - Z Blogging Challenge - H

Another simple, easy and delicious appetizer.  I love hummus, it's one of my favourite things!



“H”



Hummus

1 -  540 ml (19 oz.) can chickpeas
1/4 cup reserved liquid from chickpeas
3 Tbsp. tahini paste
4 cloves garlic (roughly chopped)
4 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt
2 Tbsp. olive oil (plus extra for garnish)
1 Tbsp. finely chopped flat leaf parsley (garnish)

Drain chickpeas and set aside liquid from can.  Combine chickpeas, tahini paste, garlic, lemon juice, salt and olive oil in blender or food processor.  Add 1/4 cup of the liquid from the chickpeas and blend on medium speed until creamy.  Transfer to serving bowl, drizzle with a little olive oil and garnish with the chopped parsley.

Serve with fresh, warm or toasted pita bread, or cover and refridgerate.

Monica

A - Z Blogging Challenge - G

So simple and always a big hit!  Serve as an appetizer with crackers and a warm, sliced baguette.  Delicious!!


  “G”




Garlic - Roasted

4 heads of garlic  (for 6-8 people)
olive oil
salt and pepper

Cut top off each head.  Place each head on a doubled square of aluminum foil.  Drizzle each head with olive oil and season with salt and pepper.  Wrap foil around each head.  Place on a small sheet pan and roast in a 400 degree F. oven for 1 hour.  Unwrap heads and place on serving tray.  Guests can peel a clove from the head and squeeze it onto their cracker or bread.

Monica

A - Z Blogging Challenge - F

My husband and children LOVE this recipe, however, I usually only make it once or twice a year.  When you look at the ingredients, you'll understand!!   But hey, we all need a treat once in a while!!!



 “F”   

Fettuccine Alfredo

1 pound fettuccine

½ cup butter

2 cloves garlic, minced

1 cup whipping cream

1 cup freshly grated parmesan cheese

1/2 cup chopped parsley

Freshly ground pepper

Salt

Bring a large pot of  water to a boil, add a generous amount of salt.  Cook the fettuccini until al dente. Meanwhile in a separate pot melt the butter. Add the garlic and sauté briefly.  Add the cream and bring to a simmer. Stir in the cheese.   Add the parsley together with the cooked pasta, straight from being strained. Season with freshly ground pepper, toss well to combine and serve immediately.

Monica

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for the next ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from last weeks post.

The first on my list of amazing foods was berries and the recipe to go with it is:

(Berries) -  Berrylicious Smoothie

1/2 cup skim milk
1 cup low or non-fat yogurt
2 cups frozen berries * (any type or mix a few together)

Put all ingredients in a blender and blend until smooth.

*(If using fresh fruit toss in 3 or 4 ice cubes)

Monica

A - Z Blogging Challenge - E

I know, I know,  you think this is something your mother made for an appetizer.  Well, she did, but todays devilled eggs are redone, totally "retro" and the "in" appetizer!!  Plus, they're super easy and really inexpensive!!
(The recipe sounds a bit complicated, but, really, it's not) 

  “E”


 Eggs - Devilled

12 large eggs
1/2 cup sour cream
4 Tbsp. good quality mayonnaise
1 Tbsp. freshly squeezed lemon juice
2 Tbsp finely chopped dill, plus more for garnish  (optional)
1/2 cup finely chopped smoked salmon (optional)
salt and pepper to taste


Place eggs in a large pot and cover with cold water.  Bring to a boil.  As soon as they begin to boil, cover and turn off heat.  Let stand for 12 minutes.  Drain eggs then cover with cold water.  Set aside to cool.  When cool, remove shell and slice eggs in half, lengthwise.  Carefully remove yolks to a medium bowl and set whites aside.

Using a fork, finely mash eggs.  Add next 4 ingredients and combine until creamy, fold in chopped salmon.  Add salt and pepper to taste.

Using a small spoon (or pastry bag if you wish), fill the egg whites with the egg yolk mixture.  Garnish with chopped dill.  Keep refridgerated, loosely covered until ready to serve.

(Optional - if you're not a lover of salmon you could replace the salmon & dill with 1/3 cup freshly grated Parmesan cheese and 2 Tbsp., plus garnish, of finely chopped flat leaf  (Italian) parsley.)

Monica

A - Z Blogging Challenge - D

My husband's favourite!!


     “D” 




 Date Squares

Base:

1 1/2 cups flour
2 cups oatmeal
1 cup brown sugar
1/2 tsp. baking soda
1 tsp. vanilla
1 cup butter (softened)

Filling:

1 pound pitted, chopped dates
1 cup brown sugar
1 cup boiling water

Mix base ingredients together and press half into bottom of buttered 9"x13" baking pan.  Set aside.  Put filling ingredients in a saucepan and cook over medium heat, stirring until thickened.  Spread filling over prepared base and then cover with remaining base mixture.  Press lightly. Bake at 350 degrees F. for 25 - 30 minutes or until lightly browned.  Cool before cutting and store in airtight container.