November 22, 2024

At Home with GCH – Perfect Soft Boiled Eggs

April 15, 2013 by

Here on our At Home with GCH  blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month I am on a “7” month journey with a few friends AND my husband!  We are fasting from some of the excess in our lives, and endeavoring to establish better boundaries to help us keep God as the focus of our hearts.  It is a ‘mutiny against excess!’ Our journey has certainly come along with quite a variety of challenges…but not necessarily setbacks!

This month, our journey is focusing on dealing with excess in the category of food.  In keeping with the “7” theme, we are choosing seven (ONLY!) foods.  That comprises our menu choices for breakfast, lunch, dinner, and snacks.  Total.  So here’s what Robert and I are keeping in our NON-excessive food list for 30 days (20 down…10 to go).  (Ready? it really is a short list.) Eggs, chicken, salad greens, grapes (me) and strawberries (him), potatoes, broccoli, -and- protein bars/smoothies.  Also, I am endeavoring to have everything that my husband and I eat be UNprocessed and made from fresh ingredients.

Needless to say, I am becoming very proficient in different methods of cooking eggs.  (Practice makes perfect, y’know!  If you made eggs virtually every day….)  But I have never prepared the PERFECT soft-boiled egg.  You know…firm, tender white with runny, yummy yolk.  I perused the Internet and found out that *Cook’s Illustrated and America’s Test Kitchen had set out to accomplish this task and communicate it to all of us.*  I am here to tell you that you, too, can perform this task in your own kitchen…here’s how!

Perfect Soft-Boiled Eggs

Be sure your eggs have no cracks and are straight out of the refrigerator. You can use this method for one to six large, extra-large, or jumbo eggs without changing the timing.

tools:
medium saucepan, with lid
tongs

ingredients: 
4 large- or extra large-size eggs
kosher salt, freshly ground pepper

frozen hash-brown patties

directions: 
Follow package directions for baking the desired number of hash-brown patties.

Bring 1/2 inch water to boil in medium saucepan over medium-high heat. Using the tongs, gently place eggs into the boiling water (eggs will NOT be submerged). Cover saucepan and cook eggs for 6+1/2 minutes ONLY. Remove saucepan from stovetop.

Bring saucepan to sink, remove lid and run cold water over eggs for 30 seconds to stop cooking. Remove eggs from saucepan and serve, liberally seasoning with salt and pepper to taste.  Perfect!

IMG_0211

God loves you!   ♥  (Don’t ever forget that!)

♥ coleen

______________________

If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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

* Read all about it!  This is a link to the article from Cook’s Illustrated.  Very informative!   http://www.cooksillustrated.com/recipes/article.asp?docid=41579

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At Home with GCH: Coconut Flour Pancakes

April 12, 2013 by

coconut flour pancakes

Through my gym, I am doing a Paleo Challenge.  For 5 weeks I am cutting all processed foods out of my diet, as well as some other “irritant” foods, so no sugar, no grains, no legumes, no dairy, and no alcohol.  The goal is to eat the way our “caveman” ancestors ate, with the belief that all the chemicals and lab-created foods we eat are not good for us, and that our bodies work the way they’re supposed to when we only eat meat, vegetables, fruits, nuts, and fats (like olive oil, coconut oil, and avocado).  Just the way God created us!

Does that mean that all the “fun” foods are off limits?  No!  No grains mean no flour, no oatmeal, no corn—and that takes a lot of American food off the table.  Coconut flour, to the rescue!  This is flour made from the dried and ground flesh of the coconut.  It’s full of protein, has lots of fiber, is gluten-free, and is pretty all-around great for you.  It’s much coarser than wheat flour, so when you make these pancakes, they won’t be the cakey, smooth type you get at a diner.  These are more substantial, and they keep and reheat well.  The next day after I make them, I like to nibble on them, slathered in homemade almond butter.  Yum!

Coconut flour can be found at Whole Foods, other health food stores, and online at Amazon.  I like Bob’s Red Mill brand, but there are others out there too.  A one-pound bag will last you a while, so don’t think you’re getting cheated.  Just keep it in a Ziploc bag in your pantry, and stay tuned for more coconut flour recipes from me.  I’m in love with the stuff, and I can’t wait to share.

Coconut Flour Pancakes

(Recipe courtesy paleospirit.com)

Ingredients:

  • 4 eggs, room temperature
  • 1 cup coconut milk (you can use regular milk too!)
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut nectar (or honey, or 1 packet of stevia)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (or pumpkin pie spice!)
  • coconut oil for frying (you can use cooking spray to coat a non-stick pan, too)

Directions:

  1. Beat eggs in a stand mixer (or just whisk mightily!) until frothy.  Mix in milk, vanilla, and sweetener.
  2. In a small bowl combine coconut flour, baking soda, salt and cinnamon.  Mix together.
  3. Whisk flour mixture into egg mixture and blend well so there are no lumps.
  4. Grease pan with coconut oil (my favorite!) or, if you are a using a good non-stick pan, spray with cooking spray.  (Side note:  Trader Joe’s sells both coconut oil in a jar, and coconut oil cooking spray.  Love!)  When the pan is hot, use a large tablespoon to pour out pancakes.  I make mine about 4 inches in diameter.  These are thick, and you may need to smooth them out a bit.  Cook until dry on top, just like regular pancakes, about 2 or 3 minutes, then flip and cook for another minute or so.  Serve hot!

This recipe makes 12-16 pancakes, depending on the size.  Store any leftovers in a Tupperware container in the fridge – they reheat nicely in the microwave, or eat them cold with nut butter, cream cheese, whatever you like.  My older daughter is a traditionalist and likes hers with butter and maple syrup.  My younger daughter likes her with fruit and maple syrup.  I  like them with sliced bananas, walnuts, and some flaked, unsweetened coconut on top – tastes like Hawaii.  😉

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: Restaurant-Style Salsa

April 10, 2013 by

Whenever we go for Mexican food, I am very particular about where we go mainly because of the Salsa! I’m very picky about Salsa, and there are only certain kinds that I like.  I don’t like the chunky salsa.  I love the blended kind.  So in my search for the perfect salsa, I finally came up with one that works for me!  I hope you will give it a try!

 

Restaurant-Style Salsa

Ingredients:

1-28 oz can of whole peeled tomatoes

1-10 oz can of Rotel tomatoes w/ green chilies

2 Tbsp minced garlic

1 med yellow onion, diced

1 tsp cumin

2 tsp Wildtree Jalapeno Pepper Blend

2 Tbsp minced cilantro leaves (or 1 handful of fresh cilantro)

 

Directions:

Put all ingredients into a blender and blend for about 1 minute.  

salsa_blend

 

Refrigerate for 1 hour before serving, to allow all the ingredients to blend together.  Serve with your favorite tortilla chips!

Easy-Peasy, and oh so delicious!

homemade salsa_finished

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At Home with GCH – Protein Bites and Bars

April 8, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This month, along with the next six months also, I am on a “7” journey with a few friends.  We are fasting from some of the excess in our lives, and endeavoring to establish better boundaries to help us keep God as the focus of our hearts.  We are, it has been said, having a ‘mutiny against excess!’ It has been very good but not without challenges!  But I think challenges and trials are a necessary part of the journey when you are making lifestyle changes.  If you would like to take a peek at what we have committed to do, please follow this link and visit my friend Megan’s website,  The Future

Also here is a link to Jen Hatmaker’s book we are reading on our journey:  7 Experimental Mutiny Against Excess

This month, we have begun the journey dealing with excess in the category of food.  (Say, WHAT?!?) Yes, yes…. So here’s what Robert and I are keeping in our NON-excessive food list for the next 18 days (ready? it is a short list): eggs, chicken, salad greens, grapes (me) and strawberries (him), potatoes, broccoli, -and- protein bars and smoothies.  Also, I am endeavoring to have everything* that my husband and I eat be UNprocessed and made from fresh ingredients.

A few of my friends are supporting their desire to keep to this discipline of  “7” by having protein shakes and bars as part of their foods.  ‘Wow,” I thought, “that is a great idea…why didn’t I think about that?!?”  So, I did think about it!  And found some incredible ideas out there!  The two recipes that follow are adaptations of what I found.

I think that these bites and bars are healthy and satisfying on so many levels!

IMG_0207

  • The bites are “raw;” so good for you.  The bars are only lightly baked.
  • They are loaded with protein.
  • They are chock full of nutritious dried fruits.
  • Use ‘better-for-you’ alternative sweetener.
  • Great chew factor – ok, maybe only important to me 😉
  • Easily adaptable to fit almost any eating style (vegan: substitute agave nectar for honey; gluten-free: substitute chia seeds–or just more flax–for wheat germ)

This recipe comes together almost more quickly than you can gather the ingredients!  Super simple, easy…and in the end…super healthy but oh-so-yummy!

Pistachio-Cranberry Energy Bites (makes 48 or so)2013-04-07 10.20.51

Ingredients:
8 ounces (about 1 packed cup) chopped dates
1/2 cup honey
1 tablespoon flax seeds
1 tablespoon wheat germ
pinch of kosher salt
1+1/2 cups old-fashioned oats (dry, not cooked)
1 cup shelled pistachios
1 cup dried cranberries

Directions:
Combine the dates, honey, flax seeds, wheat germ and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture—if it is too thick, add in another tablespoon or two of honey.

Transfer this mixture to a large bowl and add in the oats, pistachios, dried cranberries until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

Once the mixture has been refrigerated (so much easier to work with), use a spoon or cookie scoop to portion out the energy balls, and give a quick roll to them.  (Mine were about 1-inch in diameter.)  Occasionally, you should rinse your hands and dry them; then start rolling the mixture again.  Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the bites keep their shape.)

Note: Instead you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

  * ————————————- *

Now, these bars are of a totally different consistency…more like a cereal bar.  Very filling, tasty and delicious!

Breakfast Protein Bars (Paleo-friendly)2013-04-07 11.54.51

Ingredients:
1 cup blanched almond flour**
1/4 teaspoon sea salt
1/2 cup coconut oil
2 tablespoons honey
1 tablespoon water
1 teaspoon almond extract
1/4 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup blanched slivered almonds
1/2 cup raisins

Directions:
Preheat oven to 350.  In a food processor combine almond flour and salt.  Pulse in coconut oil, honey, water, and almond extract.  Pulse in coconut, pumpkin seeds, sunflower seeds, almonds and raisins.
Press dough into a 8x8inch baking dish, (your hands should be slightly damp to pat dough down.)  Bake at 350 for 20 minutes. Cool.  Cut into 16 pieces.

NOTES: *The only “processed” thing that I am including in anything that I am preparing is protein powder for our bars and smoothies.

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

______________________

If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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At Home with GCH: Carrot and Raisin Salad

April 5, 2013 by

Carrot Raisin Salad

When I was a kid, we used to have Carrot and Raisin salad all the time.  I’m pretty sure the sole ingredients were shredded carrots, raisins, and mayonnaise.  I loved it!  But these days I want something a little healthier.  Also, I want something I can take to a potluck or family gathering and not have to worry about it sitting out unrefrigerated.  Food poisoning is a real bummer.  Time for a make over!

This recipe is about as simple as it comes, but with a few twists to make it sophisticated and different.  Mint is easy to find (and pretty easy to grow, even on a window sill) and is what sets this Carrot and Raisin salad apart.  This recipe can easily be doubled or tripled so it’s great for parties.  Make this for dinner, or bring to your next potluck, and you’ll be a hero!

Carrot and Raisin Salad

(From Martha Stewart’s Living Cookbook)

Ingredients:

  • 1 pound large carrots
  • 3 tablespoons golden raisins (I usually use closer to 1/4 cup – I love raisins!)
  • 2/3 cup fresh mint leaves, cut into 1/4-inch strips
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions:

  1. Grate the carrots on the large holes of a box grater or with a food processor using the grater blade.  In a large  bowl, combine the carrots with the raisins, mint, lemon juice, and olive oil.  Season with salt and pepper and  toss to combine well.  Keep in the refrigerator until ready to serve (I think it tastes better chilled.)

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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Meet Wellness Coach and Fitness Designer – Crystal Bush Breaux

April 3, 2013 by

I Can Handle It

 

“I can handle it and figure it all out on my own. If I mess up, I do not need anyone to help me.  I am strong enough and capable to turn it around and make it right.  I know the exact time when things need to be done according to the clock, day, week, month and even year.” That WAS the story of my life. I had a need to be morally perfect and in control; which, of course, caused me internal frustration, hopelessness, and missed opportunities for a deeper relationship with God and others.

Perfection

All of my life, I have had a desire to do the right thing by pleasing God and other people.  However, when I could not keep it together and failed, I was too embarrassed to ask for help.  I knew if I tried really hard I could do it without the help of anyone, including God.  This struggle left me feeling like a failure more than once.  It was only when I realized I was powerless by myself and could admit my imperfections, I became secure and confident in whom I was as a woman in Christ.

Control

After many years of infertility, multiple miscarriages, and trying to “fix” things in my marriage on my own, I had to realize there are things in my life I can not control.  I had to be willing to submit those things to God and give up my fears, my timelines, and plans of how I think it should be done. For someone who prided herself on being organized, on time, and prepared for any situation, the lack of control in certain areas of my life left me feeling hopeless.

What a happy day when I really understood my life’s scripture.Phil1_6

What a relief. I am not expected to have it all together. God knows we are going to fail, so why shouldn’t we expect it of our self.

As a fitness and wellness coach, my purpose in life is to work with women who want to overcome the helpless feeling of not knowing how to maintain their weight and consistency in their fitness.  I understand the feeling of having control and discipline in so many areas of life, yet struggling internally in one area that is so important to a woman. It can leave you feeling powerless.

My heart is to empower women to feel confident in their choices with food and exercise, and guide them toward a life of balance physically, mentally and spiritually, no matter how busy life gets.

*****

Crystal will be blogging for At Home with GCH on the 1st and 3rd Wednesday of each month.

You can follow Crystal’s business blog at www.yourfitnessdesigner.com and/or follow her on www.facebook.com/yourfitnessdesigner.

For a personal Fitness and Food Design, you can email her at crystal@yourfitnessdesigner.com to schedule a free telephone consultation.

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At Home with GCH: Mac and Cheese

April 1, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This week we are going to bake a yummy mac and cheese that is loaded with veggies, and low on the calories by reducing the amount of cheese.

macncheese

Mac and Cheese. C’mon, who does not like Mac and Cheese?  I read a poll, and Mac and Cheese was voted overwhelmingly as ‘favorite comfort food!’  Now I am hoping that your favorite version does NOT come out of a blue box 😉 but, if it does, perhaps you might consider my recipe and see if it does not convince you to try it instead of the blue box version in the future. 🙂 

This version of Mac & Cheese has lots of veggies snuck in there.  Some of the pasta is made with pureed carrots and tomatoes, and there is butternut squash throughout the cheese sauce.  I love this because it makes the cheese sauce even more colorful (ORANGE)  causing the eaters to ‘think’ it is more cheesy!  Also, there is only 6-ounces of shredded cheese in the whole dish which helps to keep this recipe in our ‘healthy-but-oh-so-yummy!’ category.

Have you ever made a white, or bechamel, sauce?  Well, today you will!  It is very easy, and a great technique to add to your repertoire!  In a future post, I will share some recipes that need a white sauce, and by then you will be a pro at making it!

The following recipe makes an abundantly filled 9×13 pan…enough to feed 6-8 hungry folks, )or, if you have a husband who LOVES leftovers like mine does, lunch for 2-3 days.)  This recipe is easily doubled, and I always make a double batch.  A menu suggestion:  Mac & Cheese, steamed broccoli, grilled ham steak.  A big, delicious salad is often our only accompaniment.

Macaroni:
1#box small macaroni (shells, penne)
12oz box veggie pasta (i used penne made with carrots and tomato) *2012-11-03 19.21.38

Cheese Sauce:
1/2 small onion, diced
2T butter
2T flour
1c 2 percent milk
1c chicken or vegetable broth
2 (10-ounce) packages frozen pureed winter squash, thawed
1/2c part-skim ricotta cheese
4oz sharp Cheddar, shredded (about 1+1/3c)
2oz Monterey jack cheese, shredded (about 2/3c)
1tsp salt, 1 tsp fresh ground pepper
1tsp ground (dry) mustard

Topping:
2 slices stale bread, crumbled into fine crumbs
2T freshly grated Parmesan cheese
1tsp olive oil

Preheat your oven to 375.  Coat a 9 by 13-inch baking pan with a small amount of  butter.  Bring a large pot of water to a boil; add 1 tsp of salt and the macaroni; cook  according to package directions.  Drain in a colander and place back into the cooled pot (this is where you will mix the macaroni and all that cheesy goodness together!)

Meanwhile, over medium heat, melt the butter in a medium saucepan, adding the  diced onion. cook ‘til the onion is soft and translucent, approximately 5 minutes.  Then sprinkle the flour over the cooked onion and, using a whisk, stir constantly for one minute.  Adjust the heat to very low, and cook for 2-3 minutes to get the starchy taste out of the mixture.  Do not let the mixture brown.   Increase the heat back to  medium and immediately slowly pour in 1/4 cup or so of milk while whisking briskly.  Just keep stirring!  As this is absorbed, continue to slowly add the balance of the  milk in a steady stream, followed by the broth; stirring constantly as the liquid  becomes absorbed.  This will take about 3 minutes.  Adjust the heat lower again and  let this mixture simmer slowly for another 5  minutes, stirring occasionally.  (You  have now made a white, or bechamel, sauce; congratulations!!!)  At this point, add in the thawed  butternut squash, stirring ‘til it is incorporated, allowing the mixture to come back  to a simmer.  Remove the saucepan from the heat.  Stir in the ricotta, and the  other cheeses, along with the ground mustard, and salt & pepper.  Carefully taste (it’s hot!) the  cheese sauce, adjusting for seasoning.

2012-11-03 20.00.28

Pour cheese mixture over the macaroni in the large pot and stir gently to combine.  Transfer the macaroni and cheese to the 9×13 baking dish and bake for 20 minutes.  Remove from oven.  Adjust the top rack in the oven to a higher position, and turn  the broiler on.  Combine bread crumbs, parmesan cheese and oil in a small bowl.  Mix with your fingers; get a little messy!  Then sprinkle over the top of the cooked mac and cheese.  Carefully place the baking dish back in the oven and broil for 3  minutes.  Keep your eye on it; you want the breadcrumbs to brown but not burn and  for some of the macaroni to get just a little crispy (my husband loves that part!).  Again, carefully remove from the oven…and you are ready to serve!

*Here is a link to the type of veggie macaroni I used.  Check it out!
http://barilla.com/content/prodottobarilla/veggie-penne-freshly-pureed-tomatoes-and-carrots

 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

*****

If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

 

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At Home with GCH: Soba Noodles with Salmon and Miso

March 29, 2013 by

Soba Noodles with Salmon and Miso

 

I know some people give up meat on Fridays, especially during Lent, so to celebrate the end of Lent, the coming of Easter, and the arrival of Spring, I have a fresh and tasty fish recipe for you!

The two “ethnic” ingredients you’ll need for this recipe are both Japanese.  Soba noodles are thick, chewy buckwheat noodles, with a wonderful nutty taste.  They come dried and are widely available, so if your grocery store has an Asian section, there’s a good chance they’ll be there.  (You could substitute whole wheat spaghetti if you really can’t find the soba noodles.)  The other ingredient is miso paste.  It’s made of fermented soy beans and adds a mild soy sauce-like flavor.  Check the refrigerated section of the store, maybe by the tofu.  (If you can’t find it, use soy sauce instead, but the flavor will be more pronounced.)  As for the vegetables, I like baby Bok Choi, but if you can’t find that, you could use 5 ounces of spinach instead, or Napa cabbage, or even bean sprouts and strips of bell pepper.  Be creative!  This recipe serves two, but you can easily double it if you like.

Soba Noodles with Salmon and Miso

(Adapted from a recipe in the book Homestyle Asian)

Ingredients:

  • 2 ounces dried soba noodles
  • 1 heaping teaspoon miso paste (or one teaspoon soy sauce)
  • 3 tablespoons honey
  • 4 teaspoons sesame oil, divided
  • 1 pound salmon filets
  • 1 teaspoon chopped fresh garlic (use 2 cloves)
  • 1 tablespoon grated fresh ginger
  • 1 carrot, cut into matchsticks
  • 3 green onions, thinly sliced
  • 4 heads of baby bok choi, separated into individual leaves (or use one 5 ounce bag baby spinach)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds

Salmon Grill Pan

 

Directions:

  1. Preheat the oven to 350*F.  Cook the soba noodles according to the package directions.  Drain, add back to the pot you cooked them in, and toss with a teaspoon of the sesame oil, so the noodles won’t stick together.  Set aside.
  2. Whisk together the miso, honey, one teaspoon sesame oil, and one teaspoon water to form a paste.  Brush over the salmon.  Sear on a hot grill pan or frying pan for 30 seconds.  Brush salmon with any remaining glaze and place on a foil-lined baking tray.  Bake for 6 minutes, then cover and leave to rest in a warm place.
  3. Heat one teaspoon of sesame oil in a frying pan.  Add the garlic, ginger, carrot, green onion, and bok choi and sauté for one minute.  The vegetables should not brown, but remain bright and crisp.  Add the noodles, rice vinegar, soy sauce, and last teaspoon of sesame oil, and stir to combine for another 30 seconds.
  4. To serve, place the noodles and vegetables on the plate.  Top with salmon and sprinkle with sesame seeds.

 

Explore, experiment, enjoy! — Dana

*****

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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At Home with GCH: Homemade Fabric Softener

March 27, 2013 by

To finish off our month of “All Things Green“, I want to focus on saving you money today, by giving you a recipe of a product that most of use every day in our home!  Anytime I can save the GREEN in my wallet, I’m a happy camper! 🙂

 

Homemade Fabric Softener

Makes 151.6 ounces
I have used this homemade recipe several times in the last week, and I have to say, “I LOVE IT!”  You can choose whichever fragrance of Suave conditioner that you wish!  It works perfectly on making your laundry soft and gentle, and it beats static cling!  Can’t ask for more than that, right?
________________________________

Ingredients: 
6 cups HOT water
3 cups White Vinegar
2 cups Suave Conditioner (your choice)

 FabricSoftener1

Directions:

(I had to split this recipe in half to begin with to be able to make the recipe in my blender.)

Blend 3 cups of HOT water and 1-cup of Suave Conditioner in a blender until the conditioner is dissolved. Add in 1-1/2 cups of white vinegar, and blend another 30 seconds. Pour into a 2 liter bottle. Mix remaining ingredients into a blender as directed above and repeat the same process. Pour into 2nd 2-liter bottle and into a 1-pint jar.

Pour into a downy ball… or use approximately 2 Tbsp. in the fabric softener section in your washing machine, then wash and dry the load. Shake well before each use.

FabricSoftener4

I paid 96-cents for a bottle of Suave Conditioner.

I paid $1.00 for a bottle of White Vinegar

The water…well, that didn’t cost me anything!!

The recipe makes 151.6 ounces.

Total cost per ounce: $.0129 

That fits my pocketbook perfectly!

*****
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At Home with GCH: Spring Salad Side Dishes

March 25, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are spotlighting vegetarian dishes.  Each Monday will actually be a Meatless Monday!

So, I was talking with my dad about what to make for our family’s get-together on Easter Sunday.  Now, something you should know about us—every event is a food event. 😉  Is your family like that, too?  My contributions this year will be for dinnertime.  By request, I have been relegated the side dishes.  Two of them will be vegetarian salads: Broccoli-Craisin Salad and New Old-Fashioned Carrot Slaw.  Both fit into our healthy but-oh-so-yummy! category nicely!  Yes, there is a good amount of mayonnaise in the broccoli salad, but I think that you will find it balanced out by the rest of the healthy ingredients.  Plus this recipe provides 6-8 servings.  And in the carrot slaw, fat-free greek yogurt is substituted for the majority of the mayo that traditional ‘old-fashioned’ carrot slaw usually contains.  Enjoy!

Broccoli-Craisin SaladIMG_0196

dressing:
3/4 cup good mayonnaise
3 tablespoons honey
3 tablespoons white balsamic vinegar (red wine vinegar also yummy)
freshly ground pepper, to taste

salad:
3 heads broccoli crowns, cut up into small florets – no stems
1/2 cup finely chopped red onion
1/2 cup sunflower kernels/seeds
1 cup craisins (dried cranberries)

Combine dressing ingredients in a small bowl.  Mix together ‘til emulsified;  set aside.

In a salad bowl, toss all salad ingredients ‘til well distributed. Pour dressing over and stir ‘til everything is nicely coated.  Put completed salad into a storage container or bag and refrigerate for a minimum of 2 hours to meld the flavors together (overnight is optimum).

Notes:
The smaller you chop the florets, the nicer this salad will be.  Takes a little time…but so worth it!  I use less mayo than most recipes call for; feel free to add more if you desire. ALSO, for your meat-loving family members, you can add 2-3 slices of crumbled, crispy, cooked bacon; makes for a nice addition!

New Old-Fashioned Carrot SlawIMG_0200

dressing:
1 container lemon greek yogurt
2 teaspoons freshly squeezed lemon juice
2 tablespoons mayonnaise
freshly ground black pepper, to taste

salad:
2 cups julienned carrots *
1/2 cup fresh pineapple, cut in 1/2″ cubes
1/4 cup sliced or slivered almonds
1/4 cup golden raisins

Combine dressing ingredients together in a small bowl; set aside.

Mix all the salad ingredients together in a large bowl, and then pour on the dressing; mix together well.  Place in a storage container or bag; refrigerate for at least 2 hours or overnight so that the flavors can blend together.

Notes:
I buy bagged ‘matchstick’ carrots; usually available with the baby carrots in the produce section of your grocery store.

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God loves you! ♥ (Don’t ever forget that!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.

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