Changing Things Up

Today would normally be my Eat. Live. Be. post.  Outside of last Monday, I have posted every Monday since the first one of the year.  That is seven months of Monday posts.  I do like having some sort of event making me post.  However, I think all of us Eat. Live. Be-ers are running out of steam.  So, we're changing things up!  Instead of weekly posts, we will be doing monthly posts.  Hopefully, that doesn't mean my posts will be less...it just means they will occur on different days. 

If you'll remember, my goal was to cook at least twice a month.  I did a pretty good job through May, but last month just caught up with me...and this month, well, let's just say that I finally had a day off where the whole day was a "me" day.  I have made a yummy looking veggie/pasta salad that I'll be sharing with you soon...it's just too good to keep to myself!  Maybe I'll even make something else a little later before I go to my church's prayer conference.  THAT is a refreshing thing in the middle of my busy NICU month...my LAST NICU month.  I'm kind of sad about that, will miss those sweet babies.  I've had several people say maybe I should just do NICU, but I feel like I'd miss those sweet toddlers and five year-olds, too.  Guess I like to change things up! 

Anyway, I made this dish a couple of months ago.  It was pretty good but I didn't have any curry paste; so, I changed things up and just used dried curry powder.  Unfortunately, the tomatoes that I used were spicy, so I couldn't really taste the curry.  Overall, it was a tasty dish.  Miss Rachael Ray did a good job on this one.  She served it with lemon rice, but I used couscous. 

Eggplant Chickpea Curry adapted from Rachael Ray
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 medium eggplant, peeled and chopped
1 squash, sliced
1 zucchini, sliced and quartered
1 (14-ounce) can fire roasted diced tomatoes, drained
1 (15-ounce) can chick peas, drained
Salt and pepper
1.5-2 teaspoon curry powder
1 cup chicken stock
2 green onions, sliced

Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry powder and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Top with green onion and serve over rice or cousous.

That is SOOOOO good!

As someone who loves to share my cooking, this is something that I LOVE to hear! I think everyone needs to hear compliments every so often. It helps us to feel good, confirms we are doing what we should, and, in a way, helps keep us humble. Today, for Eat. Live. Be., we are supposed to talk about compliments were have received.

One of my favorite compliments, one I will probably always remember, was a simple one that occurred on my birthday of my freshman year in college. I was in the cafeteria and one of the guys I knew from church, a senior friend saw me. He just simply looked at me and said "Claire, you look beautiful today." Now, people will say, "Awww, you look so pretty," or "Your dress is so cute," etc.; but for some reason, hearing "beautiful" made a big difference...it made my day! And this guy is one of the most genuine people you will meet; his comment was simple a superficial one, it meant more...and it has stuck with me!

On the other hand, the compliments that have meant most to me recently relate to my job. When parents tell you that they appreciate the care that you have provided their child, that they would recommend you to their friends, it really humbles you. In a way, those are hard compliments to accept; it is my JOB to take care of children; it is what I'm called to do. I'm called to do the best I can and to do all to the glory of God. Yet, to the families of the children that I take care of, it is a BIG DEAL! I think that, in a way, I will always feel uncomfortable when I receive those compliments, and I don't think that is a bad thing. If I get used to it, I'm becoming prideful and (pardon the Souther phrase) "too big for my britches!" What compliments have meant a lot to you? Are there any compliments that remind you of what you are supposed to be doing?

On the other hand, when someone tells me that what I have made is SOOO good...it does make me smile! I like it! This is another treat I made a couple of months ago for call. It's one of those yummy bars that uses sweetened condensed milk (YES!!!) and has a great oat crust (YES again!!!). Add dark chocolate M&M's to that...you've got a winner. And, yes, it's from my Souther Living Cookie cookbook. Try it!

Oat Candy Bars from Southern Living Incredible Cookies
2 cups uncooked quick-cooking oats
1 1/2 cups flour
1 cup packed brown sugar
1 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 1/2 cups M&M's, divided
1 can (14oz) sweetened condensed milk

Preheat oven to 375. Combine oats, flour, sugar, pecans, soda, and salt - mix well. Add melted butter and stir well until mixed and crumbly. Resever 1 1/2 cups of mixture. Press remaining crumbs into a 15 X 10 jelly roll pan. I put aluminum foil in the bottom of my pan and then spray with cooking spray. Bake in oven for 10 minutes. Cool. Reduce heat in oven to 350.

Place 1 cup M&Ms in bowl and microwave for 1 minute; stir after 30 seconds. Break candy with the back of a spoon. Stir in sweetened condensed milk. Spread this over the baked crust with 1/2 inch border on the sides.

Combine the 1/2 cup M&Ms remaining with the rest of the crumbs. Sprinkle this evenly over the bars and press in slightly. Bake for 18-20 minutes or until golden. Cool completely and then cut into bar. Enjoy!

Freedom and Blueberries

Happy July 4th!  I hope that everyone has had a great day!  I came home from call and took a nap and then just relaxed at home.  I have a recipe for blueberry bread pudding to share,

 but first Eat. Live. Be.  Today for Eat. Live. Be. we are supposed to talk about what we can't live without.  There are a lot of things I could think of to say but, in reality, I could live without them.  Today we celebrate the freedom that we enjoy in our country, and I am SO thankful and blessed to be living here, for the freedom we have, and for those who serve to protect that freedom.  But there is a greater freedom that I am more thankful for...that I could not live without, that is the freedom from sin that we are given through Jesus Christ if we but believe that He is our only hope.  Yes, this is a great country and we are given many freedoms, but all of us sin. The cost of that, in the end, is death.  However, through the sacrifice Jesus offerred to ALL of us on the cross with His death, we can experience freedom from the cost of sin and have LIFE!  It doesn't come from anything I can do or you can do; that's not enough!  Freedom come through believing that Jesus lives and gave Himself so that we can live. 

A week ago, we had a going away party for one of my dear friends who is going to spend the next two years in Africa sharing that gift of life and freedom.  I will miss her SO much! 

As odd as it sounds...we had a fiesta for her (before going to Africa); but, she teaches Spanish, so it was appropriate!  I took a bean and avacado salad that was pretty good, but ended up getting a little grainy overnight.  I guess the dressing didn't work well with the beans; I think they burst open leading to the graininess.  BUT, in honor of our country's birthday I share with you the dessert that I took.  I had a lot of blueberries leftover from a visit to Sam's Club and decided to use them in a yummy blueberry bread pudding by Emeril. 

I have never made bread pudding in dessert form and decided that this was the perfect opportunity.  It turned out great!  I left with an empty dish...which is how I like it.  I was surprised how quickly it came together.  I only let it soak for an hour.  Most recipes I've seen have called for an overnight soak. 

The only thing that I noticed was that I could not tell there were white chocolate chips in the pudding.  They just melted into the dessert.  I feel like a white chocoalte sauce might have been better. All in all, though, it was great!  This is my entry for Lisa's Sweets for a Saturday.

Blueberry Bread Pudding adapted from Emeril Lagasse from Food Network
4 large eggs
1 cups half and half
3 cups milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 1/2 cup fresh blueberries

Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes (I did it for an hours) so the bread will absorb the egg mixture.

Preheat the oven to 350 degrees F.  Butter or spray a 10X14 baking dish.  Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.  Enjoy!

Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/

Happy...What Makes me So?

What makes you happy?  That is what we are talking about this week on Eat. Live. Be. 

What makes you happy?!  Wow!  Well, I can tell you one thing for sure...spending time with my family!  When I am with them, I am so relaxed.  I am myself.  Some people who don't really know me would be surprised! Unfortunately, with my work schedule, I don't get to spend that much time with them (was sad I had to miss the family reunion for my mom's side this year).  The one thing that I make a priority is Thanksgiving...every year, I have requested vacation at that time. 

It is when my family (dad's side) gets together.  Really important for me.  Time with friends also makes me happy!  This past weekend, I went to Memphis to see Beauty and the Beast with S. 

We love going to musicals - there are more to come!  Last week, I went bowling and then to yogurt with friends. Yes, I had to work the next day...and yes, I didn't get as much sleep as I wanted...but it was fun, needed, and made me happy!  Going to church is another thing that makes me happy and is VITAL in my life.  I don't get to go as often as I'd like due to working (yes, children DO get sick and need hospital care on Sunday!) but when I can, I go.  Being taught from God's Word and fellowship with other Christians is really important for my attitude and relationship with Christ.  The more I get to go, the more joy-filled I am.  This helps me in times when I am NOT happy as well.  Remember what I've been given, Who I am living for, and what He has called me to do - glorify Him with all I have with joy.  It is easier to be happy when I remember this. 

AAAANNNNNDDDD...cooking!  I love it, really.  I bake fairly often and take it to share with my co-workers.  I love sharing my cooking with others. 

It makes me happy to see them enjoy it.  It makes me happy to bring home an empty container. What makes YOU happy?  See if baking these cookies will help!  I made them last month for one of our calls.  Unfortunately, I ran out of hazelnuts, so some didn't get coated in the toasted nuts. 

Surprisingly, it really did make a difference.  Though both versions were good, the coated ones were better!  But really, what Nutella based cookies wouldn't be good!?  Try them, they'll at least make your taste buds happy!

Hazelnut Crinkle Cookies from Southern Living Incredible Cookies
1/2 cup chopped hazelnuts
13 ounces chocolate-hazelnut spread (Nutella)
1/4 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
2 cups finely chopped hazelnuts (yes, you really need all these!)
powdered sugar

Preheat oven to 350.  Toast nuts for 5-10 minutes and cool.  Raise oven temp to 375. Cream Nutella (or other hazelnut spread) and shortening.  Add sugar, mixing well.  Add eggs and vanilla and beat until blended.  Combine the dry ingredients together.  mix into the Nutella mixture alternating with milk (dry - milk - dry - milk - dry).  Stir in 1/2 cup hazelnuts.  Scoop the dough into 1 inch balls.  Roll in chopped hazelnuts and then in powdered sugar. Place on a baking sheet or stone.  Place stone in oven and bake for 8-10 minutes or until set.  Allow to cool for 2 minutes then remove to cooling rack to finish cooling.  Enjoy!

Soreness Can Be Good

My legs hurt!  Instead of just doing my typical elliptical and stair stepper work out on Saturday, I decided to throw a little twist on things and actually run a mile on the track.  I used to run four miles about three times a week, but randomly one day my knee started KILLING me...seriously, I was just getting something out of the fridge and it just started hurting.  No pop, no twinge, no nothing...just hurt. 

Ever since then I haven't been able to run consistently because my knee would start "talking" to me.  I really enjoyed running (and actually had a pretty good pace, though I wouldn't have been able to keep it up!) and miss doing it.  Saturday was really nice but today I am realizing how different running is from ellipticating!  My legs hurt (not my knee!), my back hurts, even my arms a little bit!  But it is good!  Hopefully, I'll be able to run again soon...maybe more this week.  So, what does this have to do with food? 

Nothing really, but it does have to do with Eat. Live. Be.  This week we are talking about what healthy tip we have come upon recently.  Saturday made me realize how important changing things up is!  I do a good job at being consistent in exercise, but I'm TOO consistent.  I do the same thing basically, just rotating my times and programs used.  If you really want your body to continue to respond or just to challenge yourself, you've got to change things up every once in a while....make it difficult on yourself!  I was definitely breathing hard at the end of that mile.  You'll never know what you can do unless you change things up!  I even changed things up last month when I made TWO chocolate based cookies. 

As I said in my last post, I'm not the biggest chocolate fan...but these cookies! OH...DIVINE (notice the correct spelling, Daddy!).  I will warn you that these cookies are a bit messy to make as you have to wrap them around a chocolate covered caramel (Rolo is what I used) BUT it is SOOOO worth it.  I honestly thing that having the caramel be chocolate covered makes a big difference.  It adds a third texture to the mix.  If you like turtle chocolates, you'll love these cookies!  Please make them and enjoy!!!

Caramel Filled Chocolate Cookies from Southern Living Incredible Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups AP flour
1 teaspoon baking soda
3/4 cup cocoa
1/2 cup chopped pecans
1 tablespoon sugar
1 package chocolate covered chewy caramels

Bean butter until creamy then add sugars.  Beat well.  Add eggs and vanilla.  Stir in all dry ingredients (flour, soda, cocoa).  Chill for 2 hours or more.  Preheat oven to 375.  When ready, unwrap the caramels (you should need about 48) then combine pecans and tablespoon of sugar.  Pull off a piece of dough (about tablespoon sized).  Working quickly, wrap dough around the unwrapped caramel.  Dip the top of the dough into pecan mixture and place ball, pecan side up on a baking sheet or stone.  Place stone in oven and bake for 8 minutes.  Cool for 1 minute on sheet and then remove to cooling rack to completely cool.  **Be sure to place the remaining dough back in the fridge while these are cooking.  Enjoy!!!


Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/

Five months

Over the past five months, I have been posting faithfully every Monday (except for last week!).  This has been in conjunction with other bloggers to try and do something different this year. 

With Eat. Live. Be. we set goals for ourselves.  Some people wanted to lose weight.  Others wanted to work out more.  Others wanted to give up certain foods/drinks.  What did I want to do?  Well, I wanted to cook a real meal at least twice a month.  How did I do?   I'd say I succeeded.  I didn't necessarily pull out all the stops, but I made meals other than simply roasted veggies thrown into some eggs.  Could I do better?  Sure!  What do I need to change for the upcoming month?  Well, maybe I should try and have friends over more?  I don't do it that often.  Maybe make some little cold salads (not my typical green salad) for lunches?  We'll see!  Still going to try and cook twice a month.  I've still got lots of recipes to try!

One yummy meal I made a couple of months ago was this simple sauteed flounder topped with sauteed mushrooms and onions. 

Along side I had cous cous (yes, from the box!) with roasted broccoli.  Simple but definitely required cooking!  After I ate the fish, I used the leftover broccoli, mushrooms, and onions to make a veggie couscous for lunches that week. 

Great two for one cooking session!

Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/

What has Changed?

Changing things.  That is the topic of this week's Eat. Live. Be. 

What have our goals that we made at the beginning of the year made us change?  Honestly, I don't really feel that I've made that much change.  However, my goal to cook a meal twice each month have led me to search for recipes and actually make them!  I'm fairly good at searching for recipes and deciding that something sounds good.  My problem was actually making them.  So far, I have been successful in cooking twice a month.  More than that, I'm not sure.  One of the meals I recently made was a dish that my mom told me about many months ago!

 It turned out quite pleasing.  It is a shrimp and grits recipe from Southern Living with the delicious addition of asparagus and mushrooms.  All in all it was quick and easy to make and fairly good for you as far as shrimp and grits goes.  There was something missing but I couldn't put my finger on it; maybe some kind of sauce.  I added some mustard to the leftovers and enjoyed the flavor that it gave.  Maybe some kind of light mustard sauce would be a good addition.  I would, though, recommend this if you are looking for a simple shrimp and grits recipe. 

Shrimp and Grits with Asparagus and Mushrooms
1 1/2 pounds unpeeled, large raw shrimp (31/40 count) (I used medium pre-peeled and deveined)
1 pound fresh asparagus, cut into 1.5 inch pieces
3 cups chicken broth (or 3 cups water with 2 boullioun cubes)
1 cup uncooked quick-cooking grits
1/2 cup half-and-half (I used milk)
1 (8-oz.) package sliced fresh mushrooms
1 bunch green onions, cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon salt
Preparation
1. Peel shrimp and devein, if not already done.  Snap and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.

2. Bring chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half/milk. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Keep warm.

3. Heat pan and spray with cooking spray.  Add asparagus, mushrooms, green onions, and thyme, and sauté 3 to 4 minutes (I cooked until mushrooms were beginning to soften). Add shrimp, and cook 2 to 3 minutes. Stir in salt; cook 3 minutes or just until shrimp turn pink.

Serve immediately over warm grits.  Enjoy!

Habits...How's it Going?

Two weeks ago for Eat. Live. Be. we talked about what habit we wanted to get rid of.  My habit was responding in a negative way when on call, not honoring my God in how I responded to others. 

Well, I have definitely done much better this month. In fact, there have been several times when I had to consciously respond instead of just reflexively responding.  I think I've been successful...except for one time on my last call.  Based on what I was told, we were admitting a child for something that we don't normally admit...but after seeing all the information later, I felt better about admitting him...but badly about how I had responded to the other person.  Hopefully, I'll get to talk to him and apologize!  Check out how others are doing:
Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/


As to the habit that I've decided to continue, I have another delicious cookie recipe to share from my Southern Living Cookie book (I LOVE this book!).  It is a Jumbo chocolate chip cookie recipe.  The recipe calls for making a cookie from 1/4 cup of dough.  That's a lot!

 I normally make my cookies about 1 tablespoon sized...they are the perfect size to eat without feeling badly.  However, I've always tried to figure out how bakeries make their cookies so good.  Well, I honestly think it has to do with the size!  Increasing the size without increasing the baking time much makes the texture that wonderful bakery texture.  You would think that the increased size would greatly increase the baking time, but it doesn't; it just changes the texture.  Yum!!!  I also made some "normal" sized cookies and they were great as well.

Jumbo Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 350.  Cream butter and shortening until creamy; add sugars and beat well.  Add eggs and vanilla, beating well again.  Add in dry ingredients and stir well.  Add chocolate chips and pecans.  Now, if making the "Jumbo" cookies, place 1/4 cupfuls of dough onto baking sheets and flatten slightly into 3.5 inch cookies.  Bake for 12-13 minutes.  If making "normal" cookies, place 1 tablespoon sized dough scoops onto pan and cook for 11-12 minutes.  Remove when golden (cookies may be slightly soft in the middle).  Cool 2-3 minutes on baking sheet.  Remove to cooling rack.  Enjoy!

It Costs HOW Much?!

Oh my goodness!!!  It is bad that I was excited to get gas for $3.50/gallon today.  But that is really good seeing that gas at "my" Kroger was $3.75...big difference!  And gas isn't the only thing that is getting more expensive these days.  Just about everything is showing signs of inflation.  Milk and eggs are more expensive.  Oddly enough, yogurt is 3 cents cheaper...go figure!  Fruits and veggies are move expensive as well.  A green bell pepper...GREEN!...was near $1.50 today.  Sorry, just can't do that.  So, how do you maintain healthy eating habits when prices are going up? 

That is this week's topic on Eat. Live. Be.  I haven't really mindfully thought about this, but I think I tend to practice these ideas. 
1. Buy in season.  Unless there is something that you just can't do without, buy the fresh fruits and veggies that are in season...and buy frozen those things that aren't.  Despite what you may have thought, frozen veggies still have the nutrients that are so important.  Just get the simply frozen kind, not something that is salted or oversauced.
2. Buy what is on special.  As mentioned above, I didn't buy the bell pepper...but I have no doubt that this summer, all those beautiful orange, yellow, and red bell peppers will go on sale.  THEN, I will buy them! Sometimes, I'll even find some produce on manager's special.  They might but it on sale because the sell by date is near or there are some bruises on fruit.  In general, this produce is still good.  Even if the fruit is bruised, you can cut off the bruise.  If canned beans are on sale, I grab several cans.  I only buy avacados on sale.  Buy store brand, in general there is no (or not much) difference (though I did decide this week that store brand "honey nut cheerios" just don't cut it!).
3. Buy what you know you'll use.  In this category, I'll talk about milk.  I do buy organic milk but only because it lasts SO much longer than "regular" milk.  Yes, it is more expensive; but I don't use it fast enough to warrant the other milk.  This actually saves me money.  If there is fresh produce on sale (for example, today corn was 10/$3), only buy what you will use before it goes bad.  I would not need to buy 10 ears of corn...unless I have a deep freeze and could take the kernels off and freeze them.  If that's the case...go for it...buy and freeze!!
4. Buy local. Now, this is a better buy for others, I think.  We have a farmer's market here and I do love using it because the quality of the produce is SO much better that that in the stores.  However, the price difference is not that much.  Occasionally, it is actually more pricey.  But I still use the Farmer's Market (when I can get there).  I'm a bit jealous of some of the produce other people get with quite a bit of savings at their markets.  It seems that prices at markets in the NE are a better deal than down here...and if the MS floods like they are predicting, it could be worse with farmlands flooded.
5. Grow your own!  I don't do this as I have absolutely NO yard, no porch, no nothing.  But one day I would love to have a garden.  My Papa have an extensive garden and those veggie dinners were my favorite!  There is nothing that compares to homegrown tomatoes, green beans, and okra.  Oh so good!!!  This would be a good family activity, too!  Teach kids about responsibility, how things grow, and about working together.

Along those lines, another good way to save money is to "make your own."  A couple of months ago, I made this tomato soup.  It fed me for about 5 servings.  So it would be perfect for a family of 4-6, and it was very inexpensive and easy to make.  I just got a large can of stewed tomatoes, thinned it out with some water and seasoned it.  Then added about 1/2 cup uncooked lentils and some spinach.  It turned out great.  Sometimes, just throwing some things together makes a great, delicious, and inexpensive meal!
Tomato Spinach Soup
1 large (can't remember the oz, sorry but ust the large version) can stewed, diced tomatoes
1/2 cup uncooked lentils (for a thicker more lentil-y version, use 1 cup...this would be really good!)
water (to your preferred texture)
salt, pepper (season to taste)
1 box frozen spinach

In a large stock pot, put tomatoes.  Add water to get tomatoes to your desired consistency.  Add lentils.  Bring to boil and simmer for about 20 minutes or until lentils are cooked.  Taste and season as desired.  Add frozen spinach.  Cover and cook until spinach thaws.  Stir to distribute evenly.  Enjoy!

Habits

One of the bad habits that I developed this year as an upper level was responding shortly when I get an admit from the ER.  I really noticed it in March when I was consistently getting admits after midnight (and nearly none prior) so that I didn't get any sleep!  I did not like noticing this habit in myself.  It doesn't show any of the characteristics that a Christian should have: kindness, grace, patience, etc. 

This week, for Eat. Live. Be. we are supposed to talk about a bad habit that we want to work on breaking.  Well, this is mine...my attitude at work and my goal to represent Jesus accurately is a huge part of my living!  So, my goal while on wards this month is to alert to my responses to people and to respond kindly and patiently.  We'll see how it goes! 

One of my other "habits" is not one that I'm aiming to stop...and that is making cookies for our call days!  The day I made these was another one of our long calls. 

We finally got to stop for supper around 9.  Actually, my intern's husband (also an intern) paged me and said that he had brough supper as a surprise for her.  So, I sent her down to the lounge with the promise that I would follow behind soon.  When I got there she was so excited...and we had dinner from a local Mediterranean restaurant...SO good!  Then, as I walked back to do some computer work I got another surprise...he had brought their baby without sharing that part....ha!  That was such a fun surprise.

 Anyway, I made these peanut butter fingers that night.  As WE ate the food he brought, E. ate cookie after cookie!  He  probably ate about 10 of them.  Needless to say, I didn't have any leftovers at the end of that call.  Once again, Southern Living has produced a delicious cookie!

Peanut Butter Fingers
1 cup chunky peanut butter
3/4 cup packed brown sugar
1/2 cup butter, softened
1/4 cup honey (I don't think I had this, so it works without)
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup graham cracker crumbs (called for wheat germ, which would be GREAT! but I didn't have it)
1 1/2 cups chocolate chips, melted

Preheat oven to 325.  Cream peanut butter, sugar, butter, honey, vanilla, and egg together until creamy.  Add the flour, soda, and cracker crumbs.  Mix well.  Shape the dough into 1 inch balls and then roll into logs.  Place on baking sheet or stone.  Place in oven and bake for 12 minutes.  Cool 1 minute and then remove to cooling rack to completely cool.  Meanwhile, melt the chips in the microwave.  Then dip one end or side of the cookie in the chocolate and set aside for the chocolate to firm.  Enjoy!

It's Coming!!!!!

What can you not live without?  That is the question of Eat. Live. Be. this week. 

Hmmm, that's seriously a hard one.  I could tell you plenty of things that CAN live without.  I think, though, that (and this is a pretty broad category) I couldn't live without summer produce!  Though summer is not my favorite time of year due to the HOT temperatures I do love the foods that it brings.  Berries, peaches, plums, squash, tomatoes, okra, eggplant, green beans...and all fresh!  It's coming, folks, it's coming!!!

This past week, I had some (likely greenhouse) squash and zucchini that needed to be used; so, I came up with what was originially to be a messy lasagna but really ended up being a casserole.

 When my mom makes lasagna, she uses cottage cheese instead of ricotta, so I pulled that out and mixed it with some spinach.  Somehow, the end product ended up tasting very cheesy! 

I'm not sure how...maybe the cottage cheese metled within the spinach.  It was wonderful!  I would totally make this again, even if it was just a concoction!

Spinach Squash Casserole
1/3-1/2 bag whole wheat egg noodles, cooked
1 small box frozen spinach, cooked
1 cup cottage cheese
1/3-1/2 cup grated parmesan cheese
1/2-1 teaspoon salt
2 yellow squash, sliced
2 zucchini, sliced
1/2 onion, diced
1 can diced tomatoes
a sprinkle of mozzarella
1 few chunks of goat cheese

Preheat oven to 350 degrees.  Cook noodles according to package instructions, drain.  Meanwhile, cook spinach in microwave (or stovetop if preferred).  Cook onions until transluscent.  When spinach is done add the onions, cottage cheese, Parmesan cheese, and salt.  Mix well.  Saute the squash on stovetop until slightly softened and browned.  Add the tomatoes and cook until heated.  In an oval or 8X11 casserole dish place the noodles.  Then put the spinach mixture on top of the noodles.  Pour the cooked squash and tomatoes on top.  The top all of that with a sprinkle (literally!) of Mozzarella cheese and some goat cheese, if desired.  I did not use much cheese at all.  Place the casserole in the oven and bake for 15-20 minutes or until bubbly and cheese is melted.  Enjoy!

Vitamins?

This week on Eat.Live.Be we are supposed to talk about what supplements we use. 

To be honest, I really only take a multivitamin, and sometimes, I'm not that great at it!  I have put my bottle on my nightstand so that hopefully I remember, but it doesn't always happen.  Plus, it's really better if you take your vitamins with a meal because some vitamins are fat soluble and need fat to be absorbed into the body.  All that said, there are some times in your life and people with certain conditions that really NEED to take supplements. 

Babies, especially those who are breast fed, should take a Vitamin D and iron supplement (this is most commonly Poly-Vi-Sol).  I would agree that breastfeeding IS best, but there is very little iron in it and most people, in general, don't get enough vitamin D.  So when babies are growing, they really need that "extra" vitamin D.  Another group of people who should really take vitamins is women who could become pregnant, are pregnant, or are breastfeeeding. 

Folic acid is essential to prevent neural tube defects and prenatal vitamins has this in them.  I think that most women's MVI have it these days but be sure, you may need specifically pre-natal vitamins for other supplementation.  You should have 400-800 mcg of Folic acid if there is no history of defects in your family.  If there is a history of neural tube defects then you should get 4000mcg.  Anyone who has evidence of poor bone strength (osteoporosis, recurrent fractures, kyphosis) should take Vitamin D and Ca.  There is discussion going on currently if Vitamin D should be a recommended supplement for the general population.

(pic from WebMD) However, if you get 20 minutes of sun a WEEK if you're fair skinned and an hour a WEEK if you're dark skinned, then you should be fine; NOTE: babies only need about 10 minutes a week to get the same effect...please protect that sensitive skin!  Finally, there are groups of people who need extra supplements based on medical conditions.  People with sickle cell need Folic acid, many renal diseases need special supplements depending on their renal function and would be told what to take by their physician, and people with cystic fibrosis have to take supplements of the fat soluble vitamins because their pancreas doesn't produce the enzymes necessary to absorb fats as well (this supplement is called ADEK, the 4 fat soluble vitamins).  Okay, that got REALLY long...much longer than I expected.  All that to say, if you are eating a well balanced diet and getting a little bit of sunshine, you don't necessarily NEED supplements unless specifically instructed by your doctor or you fit into one of the above categories.  However, taking a simple multivitamin daily won't hurt you! 

Now for another cookie!  How's that for a supplement.  :-) 

I'm not the biggest fan of almond extract.  In fact, I can honestly say that I don't like it.  I can taste a dessert and immediately know that it has almond extract.  Ick!  However, I really like almonds themselves.  These bars are FULL of almonds.  I didn't even use quite the full amount and there was not a square centimeter without almonds.  A delicious bar cookie though I think I might would decrease the amount of almonds a little more.

White Chocolate Almond Blondie from Southern Living Incredible Cookies
2 cups AP flour
1 1/2 teaspoons baking powder
2/3 cup butter/margarine
1 1/2 teaspoon instant coffee (I used vanilla latte...it was on clearance)
2 cups brown sugar, packed
2 eggs
1 cup slivered almonds, toasted
1 cup white chocolate chips/chunks

Preheat oven to 350.  Melt butter in pan.  Add coffee and stir until dissolved.  Remove from heat and cool.  Add brown sugar and eggs, stirring well.  Add dry ingredients.  Add in the almonds and chocolate.

 Spread in a 13X9 pan.  Bake for 30 minutes or until lightly browned.  Cool on a wire rack.  Enjoy!