Warm winter comfort - Kale-Tofu Soup!

I'm not a big fan of "measuring" ingredients when I'm in a rush to prepare dinner so I typically just toss stuff together in approximate measurements until it tastes good --- and looks good. I'm definitely one to eat with my eyes first so I love for my food to LOOK good and taste good delicious, too! 

This is one of my favorite soups because it's so light but still filling and definitely warms you up on cool fall and winter evenings! 

*** Please do not be affraid of tofu! It's packed with protein and it's SUCH a versatile food! It gets a bad wrap but it really can be delicious and it takes on the flavor of whatever you're cooking it in, so seasoning is a MUST. In this case, it's boiling and simmering in the tasty broth, so it soaks up the flavors of the broth and spices wonderfully. Give it a try before you decide to just skip the tofu in the produce section from now on! ;) ***

KALE-TOFU SOUP

Ingredients:
* 1 pkg firm tofu
* 1 bunch kale, stripped from the stems and cut up into bite size pieces (I use curly kale but lacinto-aka "dinosaur" kale - or any other variety is great, too)
* 6ish cups of your favorite broth (I've literally used every broth there is and it's great every time but I think chicken is probably my favorite)
* 4ish cups of water
* (4) garlic cloves, minced
* (1) onion (I use yellow or purple, depends what's in my onion box!), diced small
* salt, pepper, garlic powder to taste
* 1/4 tsp or so red pepper flakes (if desired - I LOVE the spice this gives the soup and the flavor it brings to the tofu)

Directions:
* add about 2 Tbsp broth to the pot and saute onion and kale until onion is soft and kale is bright green and starting to get tender, add garlic and saute another minute or so until garlic is fragrant 

 * add broth, water, tofu and desired spices and bring to a boil.

* Once boiling, lower heat, cover and let simmer 15-20 min. Stir well before serving. Yummm!

* If you want to add a little (or a lot) of spice, add 1/4 to 1 tsp of red pepper flakes when you add the liquids, tofu and other seasoning to it. We love the extra heat but obviously the kids may not approve. wink emoticon

Easy Peasy Breakfast Burritos!

I knowwww breakfast is good for you “the most important meal of the day” especially right now when I'm once again eating for two, but that doesn't make up for the fact that I just do not like eating breakfast. I do not want green any eggs and ham. I do not want it, Sam I Am. I’d rather get a few extra minute of sleep than chomp on a bowl of cereal and some fruit or butter a bagel or have a cup of coffee or any of that nonsense. Sleep…I just want to sleep. So…for the same reason I love meal-planning and mass quantities of food-prep, I love meals that are easy to cook-ahead and devour at one’s leisure. Alas – breakfast burritos made easy. These are super simple and great to have on hand for the work week.

Ingredients:

1 pound ground breakfast turkey sausage
1 zucchini, diced small
1 small yellow onion, diced small
1 bell pepper, diced small (I used half a red one, half an orange one)
Eggs
Cheese
Tortillas
Hot sauce, optional

Directions:

Brown turkey in skillet; remove to plate with paper towel to drain any grease.

Add zucchini, onion and peppers to skillet and cook until tender. Add turkey back to skillet and mix to combine.

Scramble eggs and add desired amount of turkey and veggies. Add to tortilla, top with cheese and hot sauce, roll up and enjoy!

Tip(s):

- I make the sausage & veggie mix at the beginning of the week and make the eggs each day and just add the sausage/veggie mix then add into the tortillas + cheese + hot sauce.
- Or I prepare everything (using about a dozen eggs) and make all of the burritos, wrap in plastic wrap then foil wrap and freeze them individually and microwave or heat in the toaster in the mornings. 

Hope these make your mornings more enjoyable and breakfast a little simpler! 

Breakfast: Eggs in a Nest!

Easy home-cooked Sunday breakfast from last week!

This is one of my favorite breakfasts, and one of the easiest.

INGREDIENTS: 

2 eggs per person

2 slices of Whole Wheat toast per person (I usually prefer sourdough but we didn't have any in the house, so wheat it was!) 

Butter or Olive Oil

Salt and Pepper to taste

DIRECTIONS:

Using a cookie cutter (or the rim of a drinking glass if you don't have a cookie cutter) cut out a hole in the center of the bread slices

Spray a non-stick pan with olive oil or melt butter in the pan

Place the bread slices in the pan; crack one egg in the middle of each slice of bread. Cook until the bottom of the bread starts to brown.

Once browned, flip the slice of bread and egg over and cook the other side to desired yolk consistency. (I like mine cooked all the way, hubby likes his a bit runny.)

Enjoy! We enjoyed ours with turkey bacon and fresh OJ.

I'm back...hopefully for keeps this time. ;)

Holy smokes, y'all! It's been a LONG time since I was last here posting and not just reading other people's posts...2 and a half years to be exact. Wow! It doesn't seem like it's been that long at all! 

SO much has happened in those 2 and a half years, I don't even know where to start. 

I guess I should definitely start by saying October 2013 brought us the biggest blessing in the birth of our first born who is now our now sweet, spunky and sassy two year old daughter, Laurelai. She truly changed our worlds and I don't know what I ever did with my life before I had her. 

2014 brought a new business venture for me as I became an Independent Designer with Origami Owl, a custom jewelry company featuring gorgeous glass and stainless steel lockets that can be filled with delicate charms that represent everything from birthstones to sports, family to friends, hobbies and interests. They truly are one-of-a-kind pieces that are perfectly customizable to tell everyone's story. Cody also started a new job at a skilled nursing facility where he helped the physical therapists with their day-to-day duties and patients. 

Next up, fast-forwarding to 2015 - Cody and I celebrated 10 years together this year - a whole decade together! Holy smokes. Additionally, we recently celebrate Laurelai's 2nd birthday and are all anxiously awaiting next spring as we anticipate the arrival of Laurelai's little brother who is due to arrive in April 2016 - along with three other couples we know who share the same due date! 

I know I missed a lot in that little re-cap - this doesn't even begin to scratch the surface of what's happened the last 2.5 years, but let's be honest - y'all are here for the recipes, meal planning and DIY stuff, not my personal life...so let's get back to the good stuff!

*Lots of recipes will be added soon!*

2 New Fishy Recipes!

This post comes with TWO THREE more recipes! 

My latest dinner obsession has been fish. Specifically, tilapia. I just love it and can't get enough of it...especially with rice and a nice salad on the side. I've Pinned a ton of fish recipes on my "Something Fishy...and Delicious" board lately, I just never seem to have any of the fish in my house except tilapia because I love it. So, I was craving it last night but wanted something different than my classic lemon-y tilapia I usually prepare.

First, my classic recipe...

LEMON-PEPPERCORN TILAPIA

INGREDIENTS

1 cup low-sodium Chicken Broth

1/4 cup lemon juice (I, personally, think fresh lemon juice tastes the best)

1 1/2 tsp drained, brine-packed green peppercorns, lightly crushed

1 tsp butter

1 tsp olive oil

2 (6 oz each) tilapia fillets

1/4 cup flour

2 tsp butter

Lemon wedges for squeezing are optional (but are a must-have for me!)

DIRECTIONS

Combine broth, lemon juice, peppercorns. Set aside.

Melt 1 tsp butter with oil in nonstick skillet on low heat

Sprinkle salt and pepper over tilapia, if desired, then cover in flour. Sheke off excess flour. 

Turn stove to medium heat; once butter is golden brown add fillets. Saute 3-5 minutes on each side until fish is flaky. Remove from pan.

Add broth mixture from first step to the pan and scrape loose any browned bits from the pan. Bring to a boil; reduce to about 1/2 cup (should take about 5 min or less). Remove from heat; add 2 tsp butter and whisk well. Serve fish over rice; serve sauce over fish and rice. Squeeze lemon wedges on top, if desired. 

Delicious!!!

My second recipe that I just made for the first time was delicious, too! I think I still prefer the classic "lemon-y" taste of the first recipe, but this one was amazing, nonetheless...and it's from the webpage of one of my favorite chefs - Rachael Ray! Although, I have to admit...I made quite a few of my own tweaks to the recipe...I will post the original first then comment on my changes. 

PARMESAN-CRUSTED TILAPIA

(VIA RACHAEL RAY)

INGREDIENTS

3/4 cup Parmesan cheese

2 tsp Paprika

1 Tbsp chopped, flat-leaf parsley

4 Tilapia fillets

1 lemon, cut into wedges

DIRECTIONS

Preheat oven to 400 degrees.

Combine cheese, paprika, parsley, salt and pepper.

Drizzle fish with olive oil and dredge in the cheese mixture.

Place on foil-lined baking sheet and bake until fish if opaque in color at it's thickest part, about 10-12 minutes.

Serve over rice, with lemon wedges. 

My own tweaks to this recipe...

I cooked it on the stove-top as I did the first recipe.

I used Italian Seasoning instead of Paprika, and dried Parsley instead of freshly chopped. 

The side salad I made...amazing. And super simple. 

Cut up oranges and dried Pomegranate juice-infused Craisins over leaf lettuce with a Pear Gorgonzola Dressing. 

Homemade Hashbrowns

I am not really sure where the time has gone but I know I have been slacking on here...AGAIN. If you're still here, thanks for your patience and persistence! If you're not still here then oh well...I do this mostly for myself anyways, and to keep the "faithfuls" up-to-date! =) 

***Drum roll please***

A long overdue recipe, coming right up! 

No bowl of cereal, Green Monster Smoothies, bagels or oatmeal today!

Homemade Shredded Hash Browns

Ingredients: 

2 Large Potatoes

Olive Oil spray

Salt and Pepper

Garlic Powder or other desired seasonings

Directions: 

If desired, peel potatoes.

(I prefer not to - the skin in full of vitamins that are good for you!)

Shred potatoes

(I used my KitchenAid Stand Mixer with the Shredder Attachment to shred my potatoes, but if you don't have one of those then use a cheese grater to shred yours!)

Immediately rinse shreds under cold water until the water runs clear

(this keeps them from oxidizing and turning that ugly brown/pink color after being shredded and helps remove most of the starch from the potatoes. 

Remove stored water from shreds 

(you can do this by squeezing a handful at a time of the shreds to remove as much excess water as possible, or you can use a cheese cloth or a ricer to squeeze it all out if you have one; whichever way you choose, do a few batches at a time, don't try to do it all at once or you won't get all of the water out) 

Combine shredded potatoes, salt, pepper and seasonings in mixing bowl and mix well. 

Coat a nonstick pan the butter and olive oil mixture and begin heating

(the more fats you use - in this case the butter - the crispier your hash browns will be! Use less for a healthier version, but Sundays are free days in this house!)

Once heated, add a handful or shreds and use a fork or spatula to flatten and evenly distribute the potatoes into the pan for even cooking.

Once the bottom of the hash browns are cooked and browned to your liking (here comes the fun sometimes messy part!) flip your hash brown over to cook the other side. 

Serve with scrambled eggs, turkey bacon and orange juice - yummmm!!!

FaBuLoUs Farm Fresh to You

Essentials in my house are always fruits and veggies...I have an addiction to them. And as far as food addictions go, I guess fruits and veggies aren't the worst addictions to have.

That said, I make weekly trips to Sprouts or a local Farmer's Market if I happen to pass by one to stock up on the week's fresh fruits and veggies. Bananas, apples, spinach, strawberries, cucumber, carrots (oh if you could only imagine the amount of carrots in my fridge!), lettuce, kale, and so much more are usually on my list. But, in doing this I found that I fall into a rut of buying the same ol' thing and never trying new stuff. I love the stuff I buy and not a lot of it usually goes to waste thanks to freezing items, making smoothies, juicing, cooking, and snacking, but I wanted to try stuff I wouldn't normally always buy but never know where to start. 

Alas! Farm Fresh to You to the rescue! This service is amazing! I can spend anywhere from $40-$60 a week on fresh produce at the store (only some of which is actually organic because that can get expensive!) BUT...with my Farm Fresh to You service I spend the same amount each week (or bi-weekly or however often YOU decide you want deliveries!) and get great quality, organic produce and a decent variety...as well as a lot of new things I'd never think of buying and some things I'd never even heard of! The best thing about the new items is that the Farm Fresh to You website has a Recipes section specifically searchable for recipes for the produce they provide you! For example, I've never used leeks before...I went to the Recipes section on the FFTY website and typed in "Leeks" and it comes up with a huge list of recipes to use leeks with! 

Another great quality of this service is that it is completely customizable to suit you and your family's needs. You can get deliveries however often you want - weekly, bi-weekly, monthly, etc...and you can cancel your service at any time or change delivery weeks if, for example, you are going on vacation on a week that would usually be a delivery week. Also, if you have a food allergy in the family, or just a produce that absolutely horrifies you, you can go into your options and select items to add to your "Exclusions List" of items you'd prefer not to receive and they will exclude those from the order and add something else instead. (for example, I'd prefer not to receive collard or dandelion greens, chard, apricots, prunes and a few other things so if that's due to be delivered they send me something else that's not on my exclusions list)

Now...a picture of my very first box I got when I first subscribed: 

I pay $33.50 per delivery for the No Cooking Box.

2 bunches of celery

2 Meyer lemons

1 bunch of Nantes carrots

4 Yakima apples

1 head of cauliflower

4 Bosc pears

2 heads of bok choy

1 grapefruit

2 Navel oranges

It was all delicious! And I learned ways to use bok choy and don't even panic when I see it in my box when it does come! =) 

I highly recommend this service to anyone and everyone who loves produce as much as I do, or for anyone looking for a little variety in their produce department of their own house! 

If you're interested click here to check it out and if you decide to sign-up, let me know and I'll share my referral code with you so you can get $10.00 off your first box!!