Pinning Success!

I pinned something on pinterest and made it and it was good...more than good it was heavenly. I caught Mg packing some up for his lunch this morning and he told me he woke up several times in the night thinking about eating it again... so here it is.
Reeses cheesecake brownies
Seriously guys this one is beyond amazing...be sure to make it for a lot of people because it is dangerous to have in the house...in fact I here it calling to me now...I can not resist.

Lemon Cucumber and Mint Water

I couldn't think of a clever title for this so there it is...
This water is yummy,refreshing and super fun for company.

Just slice some lemons and cucumbers then crush or cut up some mint then throw in a pitcher or ice tea jar and chill for a few hours. Drink the same day its made as it does not save really well(mint goes kinda slimy).

Enjoy!

"Summer where are you?"

It is June 3rd and it is cold and rainy in the northwest. I for one really enjoy gray weather. I like the way trees and flowers contrast with a gray background and seem even more alive. I am not a huge fan of the technicolor vibe a bright sunny sky gives everything (too surreal). I know I am completely on my own in this thinking but the rain and grayness really do suit me. It does not however suit Owen who has asked me repeatedly when summer will get here and when "spring rains" will end. He loves the sun and he loves to be outside. He loves to be naked with the heat beating down on his body as he jumps through the sprinkler. SO I am ready for the sun -for him, not me- to make its debut in this part of the world. Anytime now summer we are ready.
While we wait...

My boys keep me in fresh hand picked bouquets of flowers. This vase is worth so much more than the 25cents I paid for it. It is tiny and the perfect shape to hold the offerings of a sweet little 3 year old boy.



We watch our vines produce fruit!



And we make potato leek soup

Original recipe by Dana Gay
6-7 smalish-medium Yukon golds
5 leeks
2 large shallots
1 small sweet onion
1 package yummy bacon(uncured apple wood smoked or maple) regular or turkey
1-1.5 boxes chicken broth or approx 4-6cups home made broth. (give or take depending on how thick you want it...)
Half cup white wine
Salt pepper to taste
Bunch of fresh chives
Cook bacon set aside
Saute onions leeks and shallots in butter and a small amount of bacon drippings about 5-10 minutes.
Add wine stir let simmer 5 minutes
Add chopped and pealed potatoes and chicken broth into pot and let simmer until potatoes are tender.
Serve this way or puree in food processor or with immersion blender.
Top with bacon and fresh chives

Our New Favorite Thing

Baking muffins! If you know me at all you know that I love to bake. However I do not usually love to bake with my little. I have found the perfect thing for us to bake that I love to eat and don't feel stressed out about him helping with....Muffins!

You don't have to be one hundred percent exact with muffins and that is what totally changed it for me. I know it sounds really horrible that I didn't like little hands helping me before muffins but there is just something about measurements being exact (especially in GF baking) that has always stressed me out. Maybe its just my new attitude or maybe its just muffins but I now delight in having his sweet clumsy hands helping me with the baking.


We made these muffins
Except I used frozen berries

They turned out great!

"Soobies"

Owen loves smoothies! Any Kind really, But lately he's been asking for "choclick soobies". I don't blame him at all they are so yummy and my favorite too! Here is the recipe


Chocolate smoothies
An original recipe by Dana Gay
1 cup milk or milk alternate such as almond milk or coconut milk(yum)
1 frozen banana or a not frozen one and add some ice.
1-2 tablespoons cocoa powder(according to taste)
1-2 tablespoons honey(according to taste once again)
1 teaspoon vanilla
1 tablespoon coconut oil
2-3 tablespoons peanut butter (or almond)
you can always add protein powder if you want... I sometimes sneak a hand full or two of fresh spinach in if Owen decides not to watch. He can never taste the difference.

Afternoon delight

Some afternoons just call for a little treat



Oh delicious Gluten Free brownies how I love and appreciate you.
These are Bobs red mill GF brownie mix brownies. I added the chocolate cream cheese frosting to them because I love frosting and it makes everything even more amazing.



To make:
~One package Bob's Red Mill brownie mix (available at life source and Fred's-for those of us here in Salem- or whole foods for everyone else)
~Instead of using a large rectangular pan I use a small square one. this makes the brownies more cake like ( which is good for frosting)
Cream Cheese Frosting:
~One 8 ounce package cream cheese
~One stick butter
~One average size bag of confectioners sugar
~1/4-1/2 cup cocoa powder
~1 tsp vanilla
Cream the butter and cream cheese together until smooth and as fluffy as possible
add the sugar small amounts at a time
when sugar is incorporated add cocoa and vanilla
* if you need to you can use a little milk to thin out the frosting.
ad sugar
** Sorry about the measurements being a bit vague I made this up myself and I never measure any of it... so you can play around with the amounts of things and make it your own.
***This is a great cream cheese frosting too just omit the cocoa and there ya go.

Ceasar Salad

This is not a new recipe but it is a good one.

2 minced garlic cloves
2 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1/4 cup pure pressed extra virgin olive oil
1 tsp Dijon mustard
1 egg yolk (optional) I always add this as it adds thickness to the dressing
2 rinsed and coarsely chopped anchovy fillets (optional) I add these when I have them I think it adds a nice zing but the dressing is fine with out them
6 Tbsp grated Parmesan cheese
In a blender, food processor, or using an immersion blender blend all ingredients until smooth then toss with 1-2 heads romaine lettuce. you can add extra cheese and croutons if you wish.

New recipe review

Double Broccoli Quinoa

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using

So I tried this and loved it! MG wasn't as keen, and it made Owen gag but I would do it again for a lunch for just me.

Pumpkin seeds

Easy as 123...4. Just carve pumpkins, rinse seeds, soak seeds in sea salt and water overnight, then bake them at 200-250 in the oven until golden brown.

Bread machiene sucsess!!!

This bread was white and squishy and eatable without being toasted (unlike most GF bread)! I ate a warm piece right out of the machine, then saved the rest for our french toast breakfast with the neighbors. I didn't tell anyone it was gluten free and no one was the wiser. I am officially in love with the "Breadman".

Scallops

I recently made this scallop recipe I have never eaten scallops before so I was really unsure I would be able to call it a success.
It was! I would change baking them in the oven to sauteing them in the pan with the sauce when has reduced, but otherwise a really tasty dish.
I also made extra sauce so there would be enough to coat some brown rice noodles. Yum.
trying something new paid off this time! In my kitchen that isn't always the case (ask my brother in-law about the meatball incident and you will know what i mean.)
No pictures this time as i am still trying to find a camera charger that works.

Ingredients

• 16 sea scallops, rinsed and drained
• 5 tablespoons butter, melted
• 5 cloves garlic, minced
• 2 shallots, chopped
• 3 pinches ground nutmeg
• salt and pepper to taste
• 1 cup bread crumbs
• 4 tablespoons olive oil
• 1/4 cup chopped parsley
• lemon wedges for garnish (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

The ultimate omelet. Turkey, Gouda, mushrooms, and avocado on top. Thanks to a friend I am back on my healthy (eggs in the morning) wagon. That expression "on the wagon" is a funny one. According to a reliable source back in the day of the pioneers (and wagon travel) when prisoners were being transported, if they were well liked by their guards they would be let "off the wagon" at night for a drink around the fire. If the guards disliked them... well they stayed "on the wagon".
So I am not sure what this says about me. ( comments welcome)
But thanks Haley for the yummy suggestion of putting turkey in the omelet.
I enjoyed every last healthy bite.