Thursday, December 4, 2014

Tammy's Pumpkin Roll

(pumpkin roll pic is not mine)

A favorite dessert that is made often around our family is the Pumpkin Roll. It usually begins right around Thanksgiving, someone will bring one to a dinner at church or to one of the family Thanksgiving meals and it continues throughout Christmas! It's a winner! 
Our church put out a cookbook many years back and it is one of my go-to recipe books. Many ladies submitted recipes, sharing their speciality dishes. This comes from a dear lady that I love. I used to babysit her son when he was young and every once in a while he comes to stay with me. I adore him! 

For the Cake:
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
3/4 cup pure pumpkin (not pumpkin pie mix)
1 cup walnuts (chopped) *optional*

Preheat oven to 375* 
Line a 15x10" jelly roll pan/cookie sheet with wax paper. Spray with nonstick spray.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt together. 
In another bowl, beat eggs and sugar until thick. Beat in pumpkin. Stir in flour mixture. Pour and spread evenly over the prepared pan. If desired sprinkle with nuts. 
Bake for 13-15 minutes or until top of cake springs back when touched. 

Now, here's the only trick to this!

Once baked, let cool for a minute or two. 
Have another sheet of wax paper sprinkled with powdered sugar laying on the workspace. 
Turn your cake onto that wax paper. Gently remove the paper you cooked with. Sprinkle opposite side of roll with more powdered sugar. Carefully roll your pumpkin roll up in the wax paper and allow to cool completely. This will help ensure you will have a nice roll to your finished dessert. Else if you don't roll it while warm, it will NOT roll once cool. 
I sure hope this makes sense to you. :)

Now! For the yummy filling!
1 package of cream cheese
1 cup powdered sugar
6 Tbsp. butter (softened)
1 tsp. vanilla
more powdered sugar for sprinkling

Beat all together till smooth. 

Once your pumpkin roll is completely cool, unroll carefully. Spread cream cheese mixture over roll and gently roll back up. Sprinkle with a bit more powdered sugar. Wrap in plastic wrap and refrigerate at least one hour. Slice and sprinkle with more powdered sugar when serving.


Thursday, November 20, 2014

Creamy Shrimp & Pasta

Last night my husband and I had an afternoon alone for a couple hours. We could have gone out to eat together, because when you have a family of 6, it doesn't feel like too big of a deal to only pay for TWO people at a restaurant. But... I am TRYING to get a budget system going in our home again and so I was good and pulled out a package of shrimp that I had bought at Walmart for around $6.50. 
We were recently talking about favorite foods and he said, "I don't know if I have ever told you that I REALLY like shrimp!" Ok.... I kinda knew it, but to be that exuberant about it, I thought, hmmm... Mental note!
So, I pulled out the shrimp and a sauté pan. 
Here's the list of ingredients:
1 lb shrimp
2 Tbsp butter or olive oil
3-4 cloves garlic
1/2 cup-1 cup white wine
1 cup cream
1/2-1 cup parmesan 
1/2 tsp basil
1/2 tsp oregano
salt and pepper
AND... if you like, some chopped bacon is a terrifically yummy addition!

(If you are a follower of THM, this would be a THM S)

Pasta of your choice or steamed veggie

Add fat to sauté pan. Once melted, add chopped garlic. Cook till softened,  fragrant, and infused. Only a couple minutes. 
Add shrimp. Cook them just till opaque and then remove them from the pan. 
Add white wine. 
Let the wine cook in the garlic butter and let it bubble for a couple of minutes. 
Pour in cream, cheese, herbs, and seasonings. 
It only takes another few minutes to bring this all together and it will thicken slightly.
Pour shrimp back into sauce. 

While this is happening, and obviously, it only takes just a few short minutes, have your pasta/veggies prepared. I only had the shrimp and sauce this time, but next time I make it, I plan on pouring the sauce over steamed broccoli. Mmmm.
Add a side salad and bread if you like.

My husband is a big eater and we had plenty for supper and for him to have a large helping to take to lunch today!
A few GOOD ingredients and we ate VERY well for less that one meal at a restaurant. 

Hope you enjoy!

Wednesday, October 29, 2014

Fire Cider

Fire Cider! What a name, huh? It will burn whatever is ailing you, out of you! So bring on the fire!
I've not felt my best today and I can tell you, I sure wish I had started this weeks ago. I could have used it today!
I just read this when I googled 'fire cider' It comes from Mountain Rose Herbs and it says...

Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days. 

They also suggest adding honey to final product... I've not tried that. This is how I always make mine. 

The ingredients are:
Hot Peppers
Apple Cider Vinegar

For some reason, the ginger didn't make the initial pic... but here she is in all her potent beauty! These ingredients pack a powerful punch, I'm telling you!
I used to call this a Health tonic. I may have even blogged about it... but a friend of mine called it Fire Cider and I thought that was an awesome name!

This is what you want to do. 
Equal parts.
If you have 1 cup horseradish, use 1 cup peppers, 1 cup garlic, 1 cup onion, 1 cup ginger... you get the idea. 
I didn't even measure when I made this. I just layered it. 
Once I filled it to the neck of my jar, I poured in the ACV (apple cider vinegar)

If using a metal cap, use some plastic wrap to help it not rust your ring. 
Shake this daily and let it set out and ferment for about 2 weeks- 1 month.
Once finished, strain the juice from the veggies and store. 

This stuff will absolutely knock out what ails you. Of course, always use good judgement about your health. This is good stuff and it is good for you... 
Hopefully you get what I'm saying. 
I do NOT claim to be a doctor, nor do I claim to be an expert in naturopathy. I'm just a mom and wife trying to take care of my bunch. 

To use, Shoot a tbsp or two as a daily preventative. 
Or if you can't shoot it, mix it in some tea or juice. 
If you already have signs of illness, take it several times daily. 

Fire Cider! Make it. Get it ready for the cold and flu season and stay healthy this year!

Tuesday, October 28, 2014

Trim Healthy Mama: Eggroll in a Bowl- Chasity's Way

THM'ers I have found the BEST food out there. 
A fantastic S meal, that is loaded with yummy, healthy, goodness, that will leave you satisfied, happy and hoping for leftovers for tomorrow's lunch!

This is how I make it my way!

I used 2 lbs of grass-fed beef 
1 head of red cabbage (I cut slivers with my knife, but you could use food processor if you like)
1 large onion, chopped
3 cloves of garlic, chopped fine
2 tsp ginger, chopped fine (you can use powder, if so, use less)
1 large had broccoli, kale, spinach or some other green
(If I had carrots at the time of making this, I would use them... about a cup of shredded carrots)
1/4 cup tamari sauce
2 Tbsp sesame oil
Chicken stock

I browned my meat and onions in a large skillet til cooked through. 
I added in my cabbage, broccoli, garlic, ginger, tamari, sesame oil, etc. 
Pour in a little chicken stock. Not enough for soup, but enough to help cook down the veggies a bit and help the seasonings flavor your food. 
If it begins to dry out before you have finished wilting your veggies, you can always pour in a bit more stock. 
Salt and Pepper (a must)
Let rest slightly.
Serve warm.
Let your tastebuds dance and sing. 


Monday, October 27, 2014

Lindsey's Dilly Carrots

My precious friend Lindsey makes "Dilly Carrots" We have had them before and they are great. They are a yummy snack and so good for you! 
Here's how she makes them.
You will need:
Dill Seed
Filtered Water
(I made a half-gallon batch)

Cut the tips and the ends off the carrots and then cut the carrots in half. Once cut in half, cut them into   sticks. Depending on the size of your carrots, it could be one or two cuts per half. Don't make them so tiny they won't hold up during the fermenting process.

There'a good snack size!
Begin to fill your jar with your carrot sticks.

For a half-gallon jar, I used four large garlic cloves. I quartered them and tossed them in about midways through.

And if your kids are home like mine, you might be giving a spelling quiz right in the middle of your project. 

Now take a Tablespoon Salt. I use Real Salt. It's my favorite.

1 Tablespoon of Dill Seed!
This is important. We have made these with dried dill, and we didn't care for them... but dill seed seems to make a huge difference.

Once everything is in your jar, fill your jar with filtered water. We use a Berkey... But if you don't have a water filter, you could use spring water.

Allow your dilly carrots to set for 3-5 days out to ferment and then you can put them in the fridge and begin snacking. They are a yummy snack and a super way to add a few more fermented goodies to your everyday diet.