Monday Meet Whole Foods: Strawberries!

For this week's whole food, I'm introducing an amazing fruit that is not only beautiful, but delicious. I love that these are in season right now because they are one of my favorites!

Meet: Strawberries!

What are strawberries?

I think most of us already know the answer to this question. Strawberries are familiar foods to us that we've probably enjoyed most of our lives. Juicy, sweet, beautiful little morsels of fruity deliciousness. Yep, that's them.

How do I use them?

Strawberries are excellent to eat just plain and fresh when they are in season. Or you can dip them in chocolate...mmmmh! Here's a few more of my favorite ways to use strawberries: jams, pies, ice-cream, smoothies, parfaits, pancake or waffle toppings, oatmeal or salads. 

Where can I buy them?

Most grocery stores sell strawberries just about year-round. The best time to buy them is springtime or early summer when they are in season. If you buy them out of season, you are guaranteed a disappointing experience! Don't put yourself through that! Buy them in season and freeze or dry them to use year round.

A good price for fresh strawberries is under $1/lb. I recently bought some buy the case for $6.99 for 8 lbs. which is a great buy! I bought three cases to freeze and make jam.

How can I grow them?

Strawberries are fun plants to grow because they are perennial, meaning they come back year to year. Find a variety of strawberry that works well in the climate of your area and is resistant to damage from diseases and pests. Strawberries grow best in cold winter areas because the winter chilling gives the plants vigor to produce good quality and an abundant fruit harvest. Strawberries need to be watered regularly to keep a consistent moisture content in the soil (a good soaking twice a week once the plants are established). They have a shallow root system and letting them get to dry stops the blooming of flowers and stimulates the growth of runners.  They also work well to grow in pots or hanging baskets. They make an excellent, edible ground cover. There's so much information about growing strawberries that is beyond the scope of this post, but we've had a lot of luck growing them and they are one of the more enjoyable plants to grow!

How healthy are they?

Strawberries have an exceptional level of antioxidants and are exceptionally high in vitamin C and contain many other healthy vitamins and minerals our bodies need. Research has shown that strawberries lose vitamin C and antioxidants after being stored for more than two days so the best way to eat strawberries is fresh. Other studies have shown that picking strawberries underripe or overripe changes their antioxidant and nutrient levels significantly. When they are picked and eaten at the peak of their ripeness, they contain the maximum amount of nutrients, making them a perfect candidate for growing in a home garden. Studies have shown that eating strawberries can help regulate blood sugar levels and lower the risk of type 2 diabetes. Consuming strawberries can aid in cardiovascular support, prevention of cardiovascular disease and prevention of some types of cancer including breast, cervical, colon, and esophageal cancer. As you can see, strawberries not only taste delicious, they are amazingly healthy for you!

Got a recipe?

This week I'll be sharing some of my favorite recipes using strawberries. If you have a favorite recipe, please feel free to leave a comment or send me an e-mail! I hope you enjoy this wonderful whole food!

Recipes With Strawberries:
Crepes with Strawberry Filling
Fruit Salsa with Baked Cinnamon Chips
Freezing Strawberries
Green Smoothie Formula
Poppy Seed Trifle
Strawberry Jam
Strawberry Lush with Whole Grain Crust
Strawberry Yogurt
Whole Grain Waffles with Nutella, Fresh Sliced Strawberries, and Whipped Cream

Some information from this post came from: whfoods.org

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Food For Thought

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Frugal Friday: Budgeting

Keeping track of family finances is an important part of creating and maintaining a healthy family. A budget helps you plan and evaluate your spending. Through budgeting, your family can balance your income with your expenditures and continue to spend less than you earn.

Here are some ideas to help your family as you create a budget:

1. Have a planned budget as well as an account of your actual income and spending. This will help you to evaluate how close you are coming to your plan and make adjustments as needed.
2. If possible, set aside a certain percentage of your income to save every month, even if it's just a little. This money will grow over time and will give your family more financial freedom in the future. We've found that the best way to do this is to take the money out before spending occurs (right after you receive it). That way there's no chance that you'll "accidentally" spend it.
3. List your sources of income. Some examples are:
• Wages
• Salaries
• Tips
• Tax Refunds
• Interest payments
• Gifts
4. List your expenditures. Create categories for spending that apply to your family. Some examples are:

• Food 
• Mortgage or Rent 
• Utilities 
• Transportation 
• Debt Payments 
• Insurance 
• Medical 
• Clothing 
• Entertainment 
• Personal Spending 
• Charity 
• Financial Goals 

In our family we do a monthly budget, but we evaluate and track our spending once a week at a specified time (for us that's Monday night). We use a software program that we bought that lets us input our expenses and helps us keep track of our budget. I highly recommend using a budgeting software. It really saves time! There are a lot of different programs available for this and I don't know that any work better than any other. But, even with the software, we plan on spending about one to two hours doing the budget every week. Which may seem like quite a time investment in a busy schedule, but we've found that it's worth it! During this time we input our expenditures (from receipts we have saved), pay bills, and set and evaluate financial goals. Financial goals are an important because they give you something to work towards, making it easier to stick to a budget. Some examples of financial goals are:

• Paying off a mortgage or other debt
• Saving for a vehicle
• A family vacation
• An investment

It's important for both partners to be involved in the budgeting process; it really helps to create harmony in the home when you're on the same page financially. As the children get older, they can be involved in many ways as well. One example would be including them in the planning and saving for a family vacation. 

I'm interested in your thoughts on this topic. How is your family doing with their budget? What works and what doesn't? 

Linked to: Frugal Friday, 

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Popped Quinoa

Did you know that just like popcorn, quinoa can be popped? Well it can! And here's proof:

Are you surprised by the picture? Did you expect to see crazy curly shapes like popcorn makes when it gets popped? Quinoa is definitely more BORING plain when it is popped. The size and shape do not change considerably. The color does a little, but overall it looks almost the same as the unpopped kind. The most noticeable change is the texture and flavor.

You can pop quinoa very easily following these steps:

Popped Quinoa

Printable Recipe

1.   Heat a deep, pan on high until it gets really hot. You don't need any oil in it or anything. Just a hot pan. Update: Different pans will heat in different ways so you may need to experiment a little with the temperature. I usually use a non-stick, heavy-duty pan. If you use stainless steel pan or a pan that is lighter in weight, you may need to adjust the temperature to medium or even medium low so that the quinoa doesn't burn.

2.   To test if ready, drop a pinch of quinoa in the pan. If it pops within a few seconds the pan is hot enough. Pour out the test kernels into your bowl and you're ready to begin.

3.   Add 1-2 Tbsp. of quinoa to the bottom of the deep pan on your burner. You'll have to experiment with the amount. You want about a single layer of quinoa on the bottom of the pan. Because this grain is so small, it will burn easily so don't add too much at a time.

4.   As soon as the kernels begin to pop, lift the pan off the burner (this should only take a few seconds). Shake and swirl the pan around off the burner to rotate the grain until the popping stops.  The kernels only pop a few inches so it's not necessary to have a lid on the pan, as long as your pan is deep enough.  If your quinoa burns, you may need to turn the heat down a little - to medium high or so.

5.   Pour the quinoa into your bowl and repeat steps 1 through 4 until you have the desired amount of popped quinoa.

Don't worry whether every single kernel of quinoa popped or not. Unlike popcorn, unpopped quinoa will not break your teeth and it is still great to eat.

Here's some things to do with popped quinoa:

1. Popped quinoa makes a great snack all in itself. It is crunchy, toasty flavored, and healthy. The only drawback? It's so small! Unlike popcorn you can't really go putting a handful in your mouth to munch on. Rather you have to lick your finger and stick it in the bowl to get some to stick on there. But kids love to do that anyway, so if you're feeling brave (and ready to clean up a possible mess) go for it - stick a bowl out for their snack and let them go to town!
2. Popped quinoa is great to add to granola, granola bars, cookies, rice crispy treats, homemade crackers, and other snacks.
3. You can sprinkle popped quinoa over your hot cereal (like oatmeal) to add extra texture and crunch.
4. Sprinkle popped quinoa over yogurt for a delicious breakfast.
5. Sprinkled popped quinoa over a salad to add yummy flavor and texture.

Be creative. There's lots of possibilities for this wonderful, healthy treat!

Linked to: Real Food Wednesday, Gluten Free Wednesdays, Whole Food Wednesdays, Healthy 2day Wednesdays, Real Food 101, Allergy Free Wednesdays, Hearth and Soul Hop

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White Quinoa (Continued...)

I've decided I need to take a little slower pace in the blogging world. Especially with springtime coming and then summer...there's just too much to do to post every day. But.....on the other hand blogging is something I love and I don't want to give it up just because my life gets busier at certain times of the year...so...for now I'm going to try posting about 3 or 4 times a week and see how that pace suits me.

Because my pace will be slowing, I'm going to spend a couple of weeks on some of the whole foods that I introduce so that I can really talk about them. Last week if you remember we were talking about white quinoa and this week will be a continuation of that wonderful grain.

I love white quinoa! Here are some yummy-looking recipes using white quinoa that I want to try:

Cheesy Quinoa Bites @ So Very Blessed
White Quinoa Meatloaf @ Chef Brad
Quinoa Bowls @ Natural News

Last week I shared my delicious recipe for white quinoa vegetarian chili. If you haven't made it yet, you should! It's really good. I've made it multiple times and my favorite way to make it is in the pressure cooker. But even if you don't have a pressure cooker, it's delicious on the stove-top as well. I also shared my recipe for navajo tacos in the same post. They are a family favorite! Enjoy!

Have you seen or tried a great white quinoa recipe? I'd love to hear!

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Food For Thought

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Favorite Children's Books: Mr. McGee and his Little Dog Dee

There are some books that I wonder how I ever lived without as a child and the Mr. Magee books by Chris Van Dusen are a great example of this.

If you or your children haven't read these books before, you are in for a huge treat! These books are delightful, amazingly illustrated, and funny. They are some of those books that you check out at the library dozens of times and then realize, why don't I just buy them?

Chris Van Dusen has a knack for captivating his readers with humor and drawing them in through wonderful illustrations that make you want to keep turning the pages for more. His stories are admittedly a bit ludicrous, but kids love it, and so do I. Another of my favorite things about these books is the rhyme. Chris Van Dusen is another genius rhymer. The words almost just say themselves as you are reading these books aloud, which is my favorite way to read them.

Mr. Magee and his little dog Dee start out their day just going to do something fun as two pals, but end up going on all kinds of hairy adventures in these books. On their camping spree they encounter a bear when after accidentally leaving their marshmallow bag out. On their sea adventure they somehow end up at the top of a very tall tree on this remote island in the middle of nowhere! And their skiing adventure leaves them upside down attached to their skiis over a huge chasm. But they always manage to get the help they need and make it home safely to their quiet little house once again.

If you're looking for a perfect book for a gift, these will be a sure hit! I know your family will enjoy them over and over again! Happy Reading!

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Frugal Friday: Stocking Your Pantry - What to Include

One way that I save money every month on groceries is by keeping my pantry well-stocked. But it's important to stock it with the right kinds of foods if you're looking to save money. Most pre-packaged, ready-made food is not only expensive, it's generally unhealthy and has a relatively short shelf life. So today I'm going to give you an idea of the types of food that I keep in my pantry on a regular basis to help me save money. If you're worried about the food going bad, here's a great site where you can plug in a food type and find out about how long it will store. Another way I save money is by storing dry food in containers that I already have. I love old peanut butter and mayonnaise jars! We also store food in empty ice-cream buckets, popcorn tins and #10 cans. 

Grains

Grains are the staff of life, as the saying goes. Most are healthy, relatively cheap, easy to store, and have a long shelf life. I like to keep a large variety of grains in my pantry so it's easy to use them in my cooking. I have an electric grain mill which makes it really easy to include these grains in our diet on a regular basis. If you don't have a grain mill, you can cook these grains and add them in many dishes as well.

Some examples of grains that I keep on hand:

Brown Rice (short-term)

Wheat

White Rice (we generally do not eat white rice but it's nice to store in your pantry because it keeps longer than brown rice)

Oats

Spelt

Barley

Popcorn 

Red Quinoa

White Quinoa

Millet

Legumes

Beans are relatively inexpensive and easy to store for long term. I like to keep a variety in my pantry. I usually store dry beans because I have a pressure cooker and beans are easy to cook in a pressure cooker. I have also canned my own beans in a pressure canner, which makes it really nice for quick meals.

Some examples of beans that I store are:

Pinto Beans

Kidney Beans

Garbanzo Beans (or Chickpeas)

Black Beans

White Beans (Navy, Great Northern)

Soy Beans

Black-eyed Peas

Lentils

Seeds & Nuts

Most seeds and nuts are short-term storage due to the high oil content in them, generally speaking. To keep them longer you can store them in a cool place - like a refrigerator or freezer.

Some examples of seeds and nuts that I store are:

Flax Seeds (short-term)

Almonds (short-term)

Walnuts (short-term)

Raw Sunflower Seeds (short-term)

Raw Peanuts (short-term)

Raw Cashews (short-term)

Pumpkin Seeds (short-term)

Chia Seed

Sprouting Seeds

Fruits

We keep a variety of dried, canned, and frozen fruits on hand. In general, dried fruits keep longer than canned or frozen. Canned or frozen fruits will keep for a least a year (usually longer, but mine rarely last that long before they get eaten). Fresh apples are also something we always keep on hand because they store for quite a while.

Some examples of fruits that I store:

Banana Chips

Raisins

Dried Cranberries

Dried Apples (home dried)

Dried Pears (home dried)

Dried Pineapple

Canned Pears (home canned)

Canned Peaches (home canned)

Canned Apples (home canned)

Canned Applesauce (home canned)

Jams & Jellies (peach, pear, apricot, plum, etc., home canned)

Frozen Bananas (I freeze the ones that turn brown)

Frozen berries

Frozen peaches

Canned Pineapple

Canned Mandarin Oranges

Fresh Apples (3 or 4 months)

Vegetables

Although fresh vegetables are my favorite, it's nice to have canned or frozen vegetables in your pantry for when you don't have the ability to go to the grocery store. Winter squash is a great vegetable to have because you can store it fresh for about 6 months. We also keep fresh potatoes and fresh onions in our short-term storage and they last three or four months if you store them correctly. Most frozen or canned vegetables can be stored for at least a year. Here are some examples of vegetables that I keep around:

Tomato Powder (home dried)

Canned Tomatoes (home canned)

Dried Bell Peppers (home dried)

Dried Zucchini (home dried)

Dried Yellow Squash (home dried)

Frozen Corn, Peas, Green Beans, Spinach, Broccoli, Cauliflower, etc

Canned Corn, Green Beans

Frozen Avocados (I buy them when the go on sale and freeze them myself)

Salsa (home canned)

Relish (home canned)

Olives (canned)

Tomato Sauce (canned or frozen)

Fresh Winter Squash (Hubbard, Butternut, Spaghetti, Pumpkin, Sunshine - short-term, 6 months)

Fresh Potatoes (short-term, 3-4 months)

Fresh Onions (short-term, 3-4 months)

Fresh Garlic (short-term)

Baking Ingredients

It's nice to be able to bake at home without worrying about running out of ingredients. Some baking ingredients have a longer shelf life than others so make sure you check before you store a lot. Here are some examples of baking ingredients that I keep extra of in my pantry:

Flours:

White Flour

Gluten Flour

Wheat Flour (if you don't have a wheat grinder)

Wheat Bran (short-term)

Corn Starch

Leavening:

Baking Powder (short-term)

Baking Soda

Yeast (frozen when opened, short-term)

Sour Dough starter (perpetual, in refrigerator)

Sweetening:

Molasses

Honey

Xagave

Corn Syrup

Brown Sugar

White Sugar

Powdered Sugar

Fats:

Shortening (short-term)

Olive Oil

Canola Oil

Coconut Oil

Vinegars:

White Vinegar

Apple Cider Vinegar

Red Wine Vinegar

Balsamic Vinegar

Flavorings:

Vanilla Extract

Almond Extract

Cocoa Powder

Other:

Chocolate Chips

Unsweetened Coconut

Herbs & Spices

Spices are good to have on hand because with them you can make plain food taste wonderful. I always make sure I keep extra of the spices that I use the most. Fresh spices are always better than old spices so make sure you rotate them well! Here's a list of some of my favorite spices I keep in my pantry:

Salt

Pepper

Cinnamon

Nutmeg

Cloves

Basil

Oregano

Parsley

Garlic Powder

Onion Powder

Italian Seasoning

Chicken Bouillon

Beef Bouillon

Dried Onions

Chili Powder

Cumin Powder

Paprika

Rosemary

Thyme

Drinks

We drink mostly water, as a rule, but it's nice to have a few little extra drink mixes around for when company comes or a special occasion. I also keep milk flavorings in case I have to use powdered milk, then it's easier for the kids to drink it if it has a little flavor.

Chocolate Milk Flavoring

Dry Lemonade Mix

Orange Drink Mix

Strawberry Milk Flavoring

Grape Juice (home canned, bottled or frozen concentrate)

Apple Juice (home canned, bottled or frozen concentrate)

Orange Juice (frozen concentrate)

Meat & Dairy

I buy meat when it goes on sale and freeze it in serving sizes. Some meats I cook before freezing, but mostly I freeze it uncooked because of time. I also look for sales on eggs, butter and cheese and buy a lot because we use them a lot and they store well in the refrigerator, short term. I also make yogurt and buttermilk a lot and keep it perpetually in the refrigerator, using the starter from the last batch to make a new batch. 

Chicken (frozen, canned)

Beef (frozen)

Pork (frozen)

Fish (frozen, canned)

Cheese (short term, refrigerated or frozen. Block cheese stores longer than shredded)

Butter (short-term, refrigerated or frozen)

Eggs (short-term, refrigerated)

Powdered Milk

Powdered Eggs

Plain Yogurt (perpetual)

Buttermilk (perpetual)

Other

Here's a few other things that I store for convenience sake:

Mayonnaise (short-term)

Peanut Butter (short-term)

Worcestershire Sauce

Soy Sauce

Pasta (all kinds that I use - I don't make my own...yet)

Sprinkles (fun for kids...)

Food coloring (ditto...)

Having your pantry stocked with whole foods is a great way to get started in creating a healthier family. I hope this list helps you get a head start. Good luck!

Linked to: Frugal Friday, Thrifty Thursday

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White Quinoa Vegetarian Chili

I'm excited today to share with you a delicious, healthy recipe that you can make with white quinoa. This recipe is very easy to make, is vegetarian, and tastes delicious. I'm sharing two different methods of making the chili. The first is a stove top method which uses cans of kidney beans. This stove top method is great for when you need a quick dinner. The second method is my preferred method which is in the pressure cooker. This recipe is a great example of how cooking in the pressure cooker enhances the flavor. It is amazing. But either way you make it, you'll love this chili.

White Quinoa Vegetarian Chili {Stove Top}
Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The stove top method is perfect for when you are in a hurry.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

1 Cup water

2 (15-1/2 oz.) cans kidney beans, rinsed and drained

DIRECTIONS:

Heat oil in a skillet over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, and cinnamon. Sauté for 5 to 10 minutes. Add the white quinoa and stir. Then add corn, tomato sauce, and water. Simmer together 20 minutes. Add the kidney beans and simmer for 15 more minutes. Serve with cheese, sour cream or avocados.

White Quinoa Vegetarian Chili {Pressure Cooker}

Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The Pressure cooker really enhances the flavor of this recipe.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

8 Cups water, divided

2 Cups dry, sorted kidney beans

DIRECTIONS:

In a pressure cooker add 2 Cups of dry, sorted kidney beans and 6 Cups of water. Lock the lid into place and pressure on high for 55 minutes. Release the pressure naturally. Then remove the beans and drain.

Heat the oil in the pressure cooker over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, cinnamon, white quinoa, corn, tomato sauce, cooked kidney beans and 2 Cups of water. Lock the lid into place and pressure on high for 6 minutes. Release the pressure and enjoy with cheese, sour cream or avocados. 

Navajo Tacos

Printable Recipe

*Serves 6

INGREDIENTS:

1 Cup hot water (110° F)

1 Tbsp. sugar

1 tsp. salt

4 Tbsp. nonfat dry milk

3 Tbsp. Gluten flour

1-1/4+ Cups white-wheat flour

1 Tbsp. active dry yeast

canola oil, for frying

TOPPINGS:

6 Cups chili (see recipe above)

3 Cups shredded lettuce

1 1/2 Cups shredded cheddar cheese

1 Cup sour cream

3 tomatoes, diced

salsa

avocados

olives

DIRECTIONS:

In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fry dough circles until golden brown. Add more oil as needed.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, salsa, avocados, olives or another favorite topping.

 

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Monday Meet Whole Foods: White Quinoa!

 Meet: White Quinoa

What is White Quinoa?
White Quinoa is similar in size and origin to red quinoa, although it has a surprisingly different flavor. Quinoa is a small grain that originates from South America and is still used there today. The ancient Incan Indians regarded this grain so highly (they called it the mother grain) that the first seeds of each season were sown by the Incan Emporer using a gold shovel! Quinoa is Gluten Free and considered easy to digest.

How do I use it?
White Quinoa can be sprouted, ground into flour, popped (yes like popcorn!), or cooked. To cook white quinoa just add 2 parts water to 1 part quinoa and cook on the stove top for 20 minutes, the electric pressure cooker for 6 minutes, or the stove top pressure cooker for 7 minutes. After cooking, the grain displays a little white thread that curls around it.

White quinoa expands by four times it's raw size when cooked. Use cooked white quinoa in salads, soups, breads, or as a meat substitute or extender in main entrees. White quinoa makes an excellent breakfast cereal.

A wonderful way to increase the nutrition of white rice is to add some white quinoa with it. The color is similar so it disguises very well. White rice and white quinoa cook in the same amount of time, so it's easy to cook them together. I also like to add cooked white quinoa to mashed potatoes and other potato dishes because it is disguised so well.

Where Can I buy it?
The cheapest store that I've seen lately that sells white quinoa is WinCo. You can also find it in health food stores and even in some grocery stores. It is less expensive than red quinoa and easier to find.

How healthy is it?
White quinoa is amazing in that, unlike many grains, it contains all the essential amino acids, making it a complete protein. This property makes it an excellent grain for vegetarian and vegan diets. It is high in fiber, which is has been shown to reduce the risk of high blood pressure, heart attacks and some types of cancer. It also high in magnesium, folate and phosphorus, which make it a good choice for people with headaches and diabetes. It is high in lysine, which is important for tissue growth and repair. For more information, here is an excellent article about the health benefits of quinoa and here is a chart that lists the nutrition content of quinoa.

Got a Recipe?
Comment with your recipes using white quinoa or check out some of mine this week! I hope you enjoy this wonderful grain!

Recipes With White Quinoa:
Popped Quinoa
White Quinoa Vegetarian Chili

Information for this post came from: wikepedia.org, chefbrad.com, whfoods.com

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Food For Thought

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Unplugging for Spring Break!

I'm taking some time this week to spend with my family during spring break. So I won't be doing my regular posting, but my best regards to you for a wonderful week! And Happy Spring!

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Food For Thought

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Favorite Children's Book: The Little Brute Family

The book that I want to share with you today is The Little Brute Family by Russell Hoban.

This is a story about a family of brutes, who really were just that - brutes! They were mean, ugly, impolite, and ate yucky food. They snarled and grimaced at each other, they howled and fought at each other, and did everything you would imagine brutes to do. They never laughed or smiled or did anything enjoyable. Ever.

...Until one day baby brute found a little wandering lost good feeling in a field of daisies, which he caught and put in his pocket. It made him feel good. It made him laugh. This story tells about how that little lost good feeling made some changes to this family of brutes. It mad such a difference, in fact, that they even had to change their name.

I love this little story. I love the lesson it teaches about how one person in a family can really make a difference for the good or the bad. It shows children how kindness and love can transform a family into a healthy, happy family. These are the kind of books that we need more of around - books that teach values and principles to our children. 

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Creamy Squash Pesto Alfredo

I blogged recently about my discovery of my Creamy Spinach Pesto Alfredo recipe that I love. I decided to see if I could replicate the deliciousness of that recipe using winter squash instead of spinach, because we still have a LOT of winter squash around that we are trying to use. Here's the result of that delicious experiment:

Creamy Squash Pesto Alfredo

Printable Recipe

*Serves 6-8

*Note: this recipe works well with any type of winter squash, i.e. Butternut, Pumpkin, Sunshine, or Hubbard.

INGREDIENTS:

1 Cup winter squash puree

1 tsp. dried basil (or use fresh if you have it)

1/2 Cup Parmesan or Romano cheese

1/4 Cup of walnuts, almonds, or pine nuts

1 large clove of garlic, quartered

1/4 tsp. salt

1/4 Cup olive oil

¼ Cup butter

4-oz. cream cheese

1 Cup milk (or cream or half-and-half)

salt & pepper, to taste

DIRECTIONS:

In a blender, combine the winter squash puree, basil, Parmesan cheese, nuts, garlic, salt and olive oil. Cover and blend with several pulses until a paste consistency forms, stopping several times to scrape the sides. In a saucepan over med-low heat melt the butter. Add the cream cheese and melt. Add milk and turn up the heat a bit and heat to boiling until the cream sauce is nice and thick. Then add the pesto sauce from the blender, stir and season with salt and pepper. Serve immediately over pasta or spaghetti squash. Serve with chicken or fresh bread, if desired.

Recipe Source: healthyfamilycookin.blogspot.com

This sauce is also delicious served on a pizza - you may want to thicken it a bit more with a little flour for a pizza sauce or use it as a bread stick dipping sauce.

I've made it several times already and it's definitely a new family favorite recipe - kids & parents both enjoy!

Linked to It's a Keeper Thursday, Full Plate Thursday, Tasty Tuesdays, Tuesdays Tasty Tidbits,

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Monday Meet Whole Foods: Sunshine Squash!

With springtime here, we are trying to use up the last of our winter squash from last year's garden before they turn soft. So without further ado, I am introducing you today to my very most favorite winter squash in the whole world! 

Meet: Sunshine Squash!

Isn't it named well? Bright and cheerful - it just looks happy. There's nothing like a little sunshine squash to brighten up a gloomy day or any day for that matter! 

What is a Sunshine Squash?

Sunshine Squash is a type of winter squash of the Kobacha variety. It looks similar to a small, squatty pumpkin - with a bright orange hard outer shell and a bright orange flesh. Some have a small green base near the flower. They make beautiful decorations for fall, but even more important, they are wonderful to eat and store! Sunshine Squash has a wonderful smooth texture, unlike any squash I have tasted! None of the stringiness that many people don't like about squash. Sunshine Squash has a very thick skin, making it ideal for winter storage.

How do I use it?
Sunshine Squash can be used in recipes that call for other winter squash. You can cook it in the microwave, roast it in the oven, or steam it in the pressure cooker or on the stove. Like other winter squash, the inner flesh is what is consumed. Once cooked, you can puree it and use it as a soup base or in pumpkin pie filling, or use it in other baked goods. It also makes an excellent baby food as it has a sweet flavor and nice smooth texture. My favorite way to eat sunshine squash is just cooked and served plain. It doesn't need butter, it doesn't need salt. It doesn't need nothing! Perfect just as it is. Even if you don't like squash, you really ought to try these. They are easy to learn to like!

Where can I buy them?
You may be able to find them at farmer's markets or specialty stores, but I've never seen them in regular grocery stores. They are a fairly new type of squash so until they become more widely known, the best way to try them is to grow them yourself!

How can I grow them?
Sunshine Squash are easy to grow as long as they have lots of sunlight and warm weather. They are similar to growing a pumpkin, but they can be planted closer together and have higher yields. You can find Sunshine Squash seeds at stokes, jung seed or park seed. Once harvested, Sunshine squash should be cured for about four weeks at room temperature. Curing the squash hardens the outer skin, reduces high water content, and improves the eating quality and storage longevity of the squash. We usually just set them around the house as fall decorations after we harvest them, in order to let them cure. Then they store very well up to six months in a dry, dark place (best at about a 60 degree temp).

How healthy are they?
Winter squash, such as Sunshine are high in antioxidants and anti-inflammatory compounds, which are important for cancer and cardiovascular disease prevention and treatment. They also have been shown to be helpful in regulating blood sugar. They are high in vitamins and especially excellent sources of Vitamin A and C.

Got a Recipe?
This week I'll be sharing some of my favorite recipes using Sunshine or other Winter Squash. If you have a favorite recipe, please feel free to leave a comment or send me an e-mail!


Sources: whfoods.org

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Food For Thought

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