Potato Salad

Happy 4th or July!! And happy belated Canada day! Both are a reason to celebrate, which makes me immediately think of BBQ's, which then make me think of hot dogs and potato salad! Don't worry I'm not making hot dogs, which leaves us with potato salad!!!

No potato salad is finished without a good helping of bacon and hardboiled eggs if you ask me. If you also ask me what kind of mayo I use in my potato salad you might be surprised to know it's Vegenaise. Yup. Vegan mayo + bacon + eggs = me bastardizing vegan food.

Whoops.

But really the stuff is super tasty, and the bonus is that if you leave the eggs and bacon out of half the recipe, your vegan friends can be happy to. So head on over to Food Fanatic and get the recipe for Skinny Potato Salad and fire up that BBQ!!!

What do you all have planned for the 4th? Or what did you do on the 1st if you're up north? :)




Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Banana Mini Loaves

It's another banana bread recipe. I know I have tons, but this one really hit the mark. I love making them into cute mini loaves too, more ends to pass around! Truth be told John is a loaf end stealer. Leave a loaf out and it will be missing its bum from both ends soon enough.

He was outside working on the gigantic mulch pile that was delivered to our driveway instead of our lawn when I made these bad boys, so guess who got to steal the end this time! Don't feel bad for John, with 3 mini loaves there was still plenty of loaf bums to go around. Any guesses on how long it takes to move 12 yards of mulch? A freaking LONG time.

 
Curious about the lighting in these pics. See this post.

Mini Banana Loaves
recipe by steph chows

in a medium bowl whisk together:
1 cup whole wheat flour
3/4 c white flour
1/4 cup wheat germ
2 tsp baking powder
dash of salt
1.5 tsp cinnamon

In a small bowl cream together
3 Tbs butter
1/3 cup splenda (or white sugar)
1/3 cup brown sugar
then cream in:
3 very ripe bananas
6oz fat free yogurt (I used blueberry)
2 eggs (add one at a time)

Gently mix dry with wet, then stir in:
3/4 cup sunflower seeds

Place in 3 mini loaf pans and bake at 350 for 45 minutes or until done.

The winner of the Musselman's giveaway is winemaker23!! I'll be emailing you!


Tweet
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Fruit and Nut Trail Bars

Always in search of a good mid morning snack I recently made a recipe from the Mussleman Apple Sauce webpage. These cookies are perfect for breakfast or an early morning snack. They are packed with pecans, cranberries (I used raisins), and even some chocolate chips. Did I mention they have zero butter and oil, yeah you knew I had a reason to love them :)

Fruit and Nut Bars
Click here to print

PS. If you haven't already check out my Giveaway!
 
Tweet
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

SMORE bites

I've recently started getting very excited thinking about my yearly summer camping trip with my BFF Jeanne. Oh who am I kidding I've been thinking about it since we booked the date back in December! (yup the camp site is so cool we book it 9 months in advance.)

Anyway, when I get thinking about camping my mind immediately wanders to thinking about SMORES. They are a camping MUST if you ask me. The best part about these smores are you can make them from the comfort of your own home. Perfect for all of you that hate camping. Come now I know not all of you love it.

What's your go to camping staple when it comes to food?

 

Smore bites
recipe by ::steph chows::

4 sheets graham crackers (4 crackers per sheet)
1/4 cup chocolate chips
1/4 cup dates (about 5)
1 Tbs apple butter
6 marshmallows
1 more graham cracker (crushed) to roll balls in

Place everything into a food processor and go until everything forms into a dough (add a little more apple butter if things aren't sticking together enough). Form into 1" balls and roll in remaining crushed graham cracker. Place in freezer or enjoy at room temperature.

Tweet
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Cinnamon Muffins - fat free and low sugar

Sometimes you just need a cinnamon sugar muffin to brighten you day. Ok maybe that's just me but either way these were a huge hit in our house. John ate the first batch of 12 in 2.5 days... yeahhh. That might be some kind of record. (full disclosure I ate ONE from that batch) Since he was sulking that there were no longer any baked goods in the house I made another batch for him last night... any wagers on how long this batch lasts??

I prefer these muffins hot out of the oven, the sugar cinnamon has a nice crust to the top of them. John still loves them the next day even after the crispy crust has gone soft from the moisture of the other muffin in the tupperware tin.

In all reality I have to say I'm super impressed John likes these, I mean there is NO chocolate in them? That man is addicted to baked goods with chocolate... it's an anomaly. Also can you believe these things have no added fat? And they still taste delicious, promise, give them a try :)

Are you a must have chocolate in it to be considered dessert person? Or do you love all desserts equally? I love all dessert, maybe not equally, but I don't think I've met a dessert I didn't like :)

Cinnamon Muffins
recipe by steph chows

1 cup white flour
1 cup whole wheat flour
1/4 cup toasted wheat germ
1/2 cup splenda granulated (or use 1/2 cup white sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons ground flax seeds
1/3 cup fat free yogurt
1 1/2 cups skim milk
1 teaspoon vanilla extract


2 tablespoons white sugar
1 teaspoon cinnamon

Preheat oven to 350F. Spray muffin tin with non-stick spray.

Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (yogurt, milk, vanilla). In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not overmix. Spoon batter into each muffin cup. Sprinkle each muffin with 1/4 teaspoon of cinnamon sugar mixture.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

One Minute Chocolate Cake

Chocolate cake... in a mug... in a minute. Need I say more? I know recipes like this have be circling the interwebs for years but I'm still posting about it because I love the idea. And this way in case you haven't heard about it, now you know!

Mix together all the dry. Add in the milk and vanilla and stir until combined. Pour into a mug and microwave for 45 seconds to a minute. DONE. Scoop on your favorite ice cream and you are ready to go!

Have you made cake in a mug? What recipe did you use? Are you hooked? Links please :)

One-Minute Mocha Cake
recipe by Chocolate Covered Katie

Katie has asked that I don't post her recipe here, head on over to her blog to see it if you want to give it a try (link above). She uses 1 Tbs of oil in her version, I used 1 Tbs of apple sauce instead and I think it came out great with that sub.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Triple Chocolate Chunk Muffin Knock-Offs

My sister forwarded me a link she found on pinterest of these healthy muffins. Their photo looked AMAZING... my muffins in no way puffed up that much, and I got 16 instead of 12... next time I will try filling them to the tip top... even so, I think I had more than 12 muffins worth of batter. (UPDATE: the pinterest photo wasn't for the recipe... found the real recipe owner with different looking pictures here.)

I loved the muffins, puffed up or not and will be trying this again for sure! One other thing I wasn't sure about was she put all the ingredients together at once... which didn't seem to make sense to me since you need to make oat flour out of the oats... and getting them wet isn't going to make that easy. So I ground all the dry together and mixed the wet in a separate bowl and then mixed them. Might be another reason mine didn't puff as much?? Any suggestions??


Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
Thanks to an awesome reader I found out the recipe originally came from Dashing Dish

Ingredients:
1 3/4 c oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. (I did dry together, and wet in a separate bowl, then mixed them together)
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Blueberry Flax Muffins

If you didn't know it already, I LOVE muffins. I asked John what kind of baked goods he wanted this weekend and he requested blueberry muffins please, can do! These are the perfect snack with a nice warm mug of tea if I do say so myself. (that is precisely what I'm having as I type this)

How were your weekends? Do anything fun? We spent it pretty low key since Hobbes got spayed on Thursday. Poor thing has to wear the cone of shame now... In case you were wondering she spent the majority of the weekend walking into things and getting trapped... while I followed her around taking pictures to embarrass her with when she's an angstful teen. Awesome.

Blueberry Flax Muffins
recipe by steph chows

In a medium bowl mix together:
1 1/4 cup whole wheat flour
1 cup old fashion oats
1/4 cup flax seed meal
1 tsp baking powder
1 tsp baking soda
dash salt

In a large bowl mix together:
6oz fat free yogurt (I used blueberry on the bottom variety)
1/4 cup brown sugar
1/4 cup splenda (or 1/4 cup white sugar)
1/2 cup unsweetened apple sauce
1 large egg
1 tsp vanilla extract

Add 1.5-2 cups blueberries (fresh or frozen) to the dry mix and then dump into the wet mixture. Stir until just incorporated, don't over stir. Bake in greased muffin pan (I used liners, they stuck to the muffins like MAD- don't make the same mistake)

Preheat over to 375 and bake for 25 minutes. Let cool and enjoy.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Chocolate doughnut... muffins? With PB choco frosting

Bet that title got you drooling ehh? Side note, I've been saying ehh lately. I blame Jeanne. Cause she's Canadian and she writes it in her emails... which somehow has translated to me saying it. Maybe I just want to be Canadian or something? John goes nuts every time I let one slip LOL "why are you pretending to be Canadian?!?!" :D

Right... onto the doughnut muffins. I saw this on a blog and NEEDED to go home and make them. Only problem... I don't have a doughnut pan... so I tried making them as muffins, I increased the baking time... but they stuck like MAD to the pan... next time there will be liners. The tops had the perfect texture though, so I can see how making these shallower in a doughnut pan would be AMAZING. Either way, they tasted amazing, and I love her frosting, YUM! (as you can see above my muffin tops pulled off... so I put the frosting sandwich style under the tops, and then put a smear of coolwhip on top for flare.

She mentioned there not being enough batter to make 6... so I upped the nuts a bit and they filled 6 muffin tins to the top.


BAKED CHOCOLATE DOUGHNUTS
recipe by neverhomemaker

What you'll need . . .

1 cup rolled oats, processed into flour
1/2 cup cashews (processed with oats) (she used pecans and only 1/4 cup)
1/4 cup agave (she used maple syrup)
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1/2 cup skim milk (she used almond milk)
1-1/2 teaspoons vanilla extract
1 egg, (she used Ener-G egg replacer (plus required water) for one egg)

Method . . .

Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
Put all ingredients in a bowl and mix well.
Pour into five of the six bundts (I need to rework the recipe to make more -- trust me, it's so good, I'm making more today).
Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.

Frosting:
Just use a fork to mix everything together in a small bowl:
2 tablespoons peanut butter
2 Tbs splenda (she used 1/3 cup powdered sugar)
1 tablespoon cocoa powder
1 to 2 tablespoons almond milk

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Chocolate Chip Cookies... for "date" night

John hates things with dates in them... unless I put them in the food processor so he can't tell. I was hoping to slip these past him and even chopped up the dates to be a bit finer than the rough cut called for in the recipe... alas, he noticed right away and went from thinking they were tasty, to down right rotten. Oh well, guess I'll have to eat this whole batch on my own... darn! ;)

Bake these for the sweetie in your life for Valentines Day, or bake them for yourself, I'm not judging, I bake for myself all the time!

This is another recipe from The CarbLovers Diet Cookbook and you still have a chance to enter my giveaway over here to win a copy! I LOVE these cookies, yes they do have 6 tbs of butter in them (I used Smart Balance). But all in all they are a healthy whole grain, date filled cookie. They have a wonderfully crisp outside and a chewy center. You can click the image at the end for the original recipe or if you are like me... you can modify it as so :D

Replace 1/3 cup white flour with wheat flour.
Instead of 3/4 cup brown sugar, I only used 1/3 cup brown, and added 1/3 cup splenda to the dry ingredients.
Used Smart Balance instead of butter.

Do you sneak things into your partners food? I'm all about it! But I can never keep a secret, I always end up telling him.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

The carb lovers diet - giveaway

I'm not one to ever go on a "diet" I'm all about eating in moderation all the time... but when the people from The CarbLovers Diet Cookbook asked me to review their new cookbook... I was really intrigued. I mean come ON this blog does have an entire page dedicated to muffins... and John jokes that I basically am already on my own version of the carb lovers diet... hey I love carbs... what can I say??

I wouldn't necessarily suggest following the diet laid out, although reading through it, it wasn't bad. No cutting out entire groups of foods, it really is a "diet" teaching you to eat in moderation and choose HEALTHY carbs. This isn't a white bread and pasta diet people... so don't get your hopes up ;)

I WOULD suggest getting the book for all the delicious recipes though!!! You should see how many pages I have flagged with post-it notes.. no joke. I can't wait to share more with you!! But for today, I'm going to share the turkey meatballs. John inhaled these things, they were DELICIOUS!

I mean how could you say no to THAT?? They said to serve it on whole wheat rolls, but I had this delicious whole wheat baguette laying around just screaming to be used for some sliders.

Now for the giveaway! You can win your very own copy! 150 mouth watering, delicious recipes!!! You know you want to enter :) (Open to US residents only, sorry my international peeps) Just leave a comment saying your favorite thing to eat, yup that's it. Easy cheesy.

You have until Tuesday at noon EST to enter. Good luck and happy eating!

And now for the recipe! Click to enlarge.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Pumpkin Chocolate Chip Cookies

How was everyone's weekend? Did your team win the big game yesterday?? I only watch for the commercials ;) how about that... what was your favorite commercial?

Today I'm actually doing a guest post over at Sugarcrafter! Head on over and see the recipe for these tasty treats!

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Bruschetta

This weekend we had bitter cold weather. Waking up to 17 degrees outside does not make me want to go out and run errands, how about you? Weather like this also doesn't make me think of cooking things with fresh tomatoes, but I did have a crazy craving for bruschetta after receiving an email from a friend that used canned tomatoes to make them.

Canned diced tomato bruschetta? I can just hear some of you running away, but trust me, they tasted delicious.

Tuscan Tomato Bruschetta
Servings: 12

Ingredients
1 whole wheat baguette, sliced 1 inch thick
Extra virgin olive oil
1 (14.5 ounce) can Redpack Diced Tomatoes in Juice, drained or 1 (14.5 ounce) can Redpack Petite Diced Tomatoes, drained
1/2 cup diced red onion
2 garlic cloves, minced
3 tablespoons fresh chopped basil (the store was out for some reason, :( so I used 1 tsp dried)
1 cup grated Parmesan cheese ( I sprinkled on part skim mozzarella and some parmesan onto each one- I used less than a cup)

Directions
- Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden on both sides.
- In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
- Sprinkle with Parmesan cheese and broil for 1 minute to melt the cheese. Serve immediately.

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Stuffin'

Here in the US we'll be celebrating Turkey Day tomorrow! To start celebrating early John made some healthy delicious stuffing to have with dinner. He's a fly by the seat of his pants cook so nothing here is measured exactly, but it will give you a good basis to recreate it!

How will you be celebrating Thanksgiving (if you are celebrating that is)? We're meeting up with my side of the family and we get to meet our new niece for the first time!!! Pictures to come!


John's Stuffin'
recipe by steph chows better half

12 slices whole wheat bread (toasted, cooled, then cubed)
1 white onion chopped
2 chicken sausages (cooked and chopped)
4 stalks celery chopped
1/2 cup chopped mushrooms
3-4 cloves garlic
3 carrots chopped
sun dried tomatoes
drizzle olive oil
few glugs red hot
poultry seasoning to taste
chicken stock - 2-3 cups

Saute onions, garlic, and other veggies in a pan with olive oil until tender. Throw cooked veggies and everything else into a gigantic bowl and stir. Leave your wife a note next to said bowl for her to find when she gets home from work asking her to bake it for you while you are at the gym, making sure to say please and thank you. Bake at 325 for about an hour or until browned on top. This is totally a test to see if any of you read the recipe... and yes this is exactly how it went down last night! :)

Tweet

Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Frozen no bake Brownie Balls

Sounds good right? Considering Monday I posted about mashed potatoes and someone equated them to looking like a pile of poo... I figured I might as well post these bad boys. Although amazingly delicious and seriously addicting, John has lovingly nicknamed them poo balls. Yes folks I just went there. I know I should be talking about such things on a food blog... but seriously as pretty as I tried to dress them up...


Yeah they're poo balls.

Don't be discouraged though, these are oh so very very addicting. I found the recipe over at Cooking al(a) Mel and made them within a day. (her's look less poo like... why is that???)

Brownie Dough Bites
recipe from Cooking al(a) Mel

1/2 cup cashews (I nixed the walnuts and used 3/4 cup cashews instead)
1 cup Medjool dates, pitted
2 T cocoa
1/2 t vanilla
1 T maple syrup or agave nectar (I've used both)
1/4 t salt (I used a little less)
1/4 cup chocolate chips
1/4 cup unsweetened coconut
1/4 cup chopped walnuts

In a food processor, grind the cashews and walnuts until they are fine crumbs. Add in the dates and pulse until chunky. Add the cocoa, vanilla, maple syrup, salt and coconut. Pulse until well blended and a dough forms. Stir in the chocolate chips or pulse them in for finer pieces. Roll into bite sized balls and place in an airtight container in the freezer!

PS> I sent out jam exchange partners last night so if you think you signed up and you didn't get an email from me comment below and then email me at stephchows (at) gmail.com too please!

Your email will never be displayed publicly, so don't be scared to comment! :)Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

A new twist of mashed potatoes

I was very excited when I got the chance to try Sabra Hummus on the house via the Foodbuzz Tastemaker program! The even better part is they asked us to come up with a fun cocktail party use for the hummus. Not one to take the normal route John and I got to brainstorming ideas.

We ping ponged many a recipe back and forth but in the end we decided on this one... Mashed potatoes... steph chows style. Now for a cocktail party a simple scoop in a bowl wouldn't do the trick.. something fancier, and easily portable...

Enter in the vintage cookie press that was my Nana's, a tiny dessert glass and mini spoon, and we were ready for business!

Mashed yams with hummus anyone? With all of the flavors of hummus Sabra offers it would be easy to customize this to anyone's tastes. For us we went with the roasted red pepper variety. The recipe couldn't be simpler, and the creamy delicious texture is the perfect bowl of home style comfort.

Mashed Potatoes steph chows style
recipe by John aka steph chows husband
serves 2
2 yellow yams, you can use orange ones too
1/2 c - 3/4 cup roasted red pepper Sabra hummus

Boil yams for 10 minutes. Remove from water and mash with a potato masher (or use a food processor) add in hummus and mash some more. Serve warm... seriously that's it... and you are going to LOVE it!! LOVE IT!

Your email will never be displayed publicly, so don't be scared to comment! :)Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Blackberry Loaf

I went blackberry picking in a local park last week, once I outran the cops I was home free to bake up these delicious loafs :D I actually use these loafs to bribe John's friends into helping fix things around the house. Lucky for me said friend has a sweet tooth for things like blackberry loaf. Score!
How do you bribe people to help you fix things around the house?

Blackberry Almond Streusel Quick Bread
recipe redo by steph chows
Makes 1 9x5” loaf

Streusel:
1 cup lightly toasted almonds, finely chopped
1/3 cup whole wheat flour
3 Tbs firmly packed dark brown sugar
½ teaspoon cinnamon
3 tablespoons agave nectar

Bread:
2 cups blackberries
1 ½ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
dash fine grain sea salt
½ cup unsweetened apple sauce
1/3 cup granulated splenda or white sugar
¼ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
½ cup fat free sour cream

Make the Streusel: Toss the first 5 ingredients together in a bowl. Add agave and stir until combined. Divide mixture in half into two bowls; set aside.

Make the Quick Bread: Arrange oven rack in center of oven. Preheat oven to 350 degrees F. Coat a 9”x5” loaf pan with nonstick spray.

Toss blackberries with half of the reserved streusel; set aside.

Whisk together the flour, baking powder, baking soda and salt to aerate and combine; set aside.

Beat together apple sauce and sugars. Beat in vanilla extract. Add the eggs one at a time, beating well after each addition. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth.

Scrape half of the batter into the prepared pan, spreading evenly with a small offset spatula. Top with streusel/blackberry mixture, forming an even layer. Scrape remaining batter on top, spreading carefully to cover center streusel layer. Top with remaining streusel and place remaining blackberries evenly over top, pressing gently to help adhere.

Bake for about 55 minutes or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely. I actually made this in 4 mini loaf pans so they only took 30 minutes to cook!

Your email will never be displayed publicly, so don't be scared to comment! :)Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

Spicy Green Beans

In another attempt to use up the copious amounts of veggies we get every week in our CSA John made some delicious spicy cashew green beans... when asked how exactly he made them... he simple gave me a shoulder shrug. HA so... no recipe... but MAN they were good!

Your email will never be displayed publicly, so don't be scared to comment! :)Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.

CSA Stirfry

With veggies starting to pour in it's time for another CSA basket recipe! This past week we had kohlrabi, I'd never had it before but it kinda tastes like brocolli stems. Just make sure you use a veggie peeler to get the outer layer off, that stuff is TOUGH and hard to chew.

CSA stirfry
recipe by steph chows

1 kohlrabi, peeled and chopped. I also used the leaves sliced thin
1 cup zucchini grated
3 carrots sliced
4 scallions sliced
1 head fresh garlic peeled and crushed
1 small onion sliced
fresh basil to taste
1/2 lb frozen shrimp thawed
1 bundle udon noodles (buckwheat noodles)
1 tsp chili oil
2 Tbs hoisin sauce
2 Tbs soy sauce
1 tbs oyster or fish sauce
squirt of sirachi or other asian hot sauce

Cook noodles according to directions, set aside.

In a wok or large pan drizzle chili oil and heat on high. Add garlic and onion and cook until starting to brown. Add kohlrabi, zucchini, and carrots and cook until tender. Add in hoisin, soy, and oyster sauce and stir to coat. Add scallions, basil, and shrimp at the end just to warm them through, do not overcook. Serve over udon noodles.

Use whatever veggies you have on hand, I know I'll be making this again and again this summer with whatever comes in our basket.

Your email will never be displayed publicly, so don't be scared to comment! :)

KC Masterpiece BBQ Sauce

Through the Foodbuzz Tastemaker program I got to try a bottle of KC Masterpiece BQ sauce on the house! Or course I've been pouring it all over grilled chicken and veggies (it is summer after all!)

John has been using it... lets just say... on everything...
Exhibit A:


Yup that's corn. The man doesn't use butter + salt + pepper like a normal person... he uses BBQ sauce, and I must admit it was pretty darn good! Give it a try, it's not as scary as it looks :)
How do you dress up your corn?

Your email will never be displayed publicly, so don't be scared to comment! :)