Posts
Ok this one is going to totally be a plug for another blog, but there is too much info in this site not to share it. www.thehappyhousewife.com
This is a Navy Wife with half a dozen kids and blogs about living frugally and the deals to get for military. Go ahead check it out and subscribe to her blog it's absolutely awesome!
Sunday, July 5, 2009
Friday, July 3, 2009
Family Dinner Fridays
This one's from our new contributor Paulina!
Tofu Cincinnati Chili
I am constantly looking for new ways to sneak tofu into a meal. Last night I experimented with a few other recipes I have acquired, and viola! I made what I believe to be the best chili ever, hands down. Round of applause please. If your family squishes up their noses when they hear 'tofu', try my trick: don't tell them. They'll never know. What's the trick to making the tofu have a 'ground beef' like consistency? Freezing it!
Ingredients:
2 Tbs. Olive oil
5 Cloves of fresh garlic, minced
1/2 of a medium-sized onion, minced
1 Red bell pepper
Salt and pepper to taste
1/2 Tsp. paprika
1/2 Tsp. ground cumin
1 Tsp. chili powder (round up to more if you want more 'chili' taste)
1/8 Tsp. cayenne pepper ***optional*** this is where you have complete control over how spicy you want your chili
1 Package of Tofu- Frozen and then completely thawed before cooking
2 Tbs. apple cider vinegar
1/4 cube of unsweetened baking chocolate (not too much, literally two pinches to have that famous sweet/spicy duo)
1/2 Cup vegtable stock
1 Can chili beans
1 Can red kidney beans
2 Ears of fresh corn
***Absolutely mandatory to the recipe: Micheal Jackson's "Rock With You" while using the spoon as a microphone: I can't guarantee your chili will be mind blowing (like mine) if you don't do this***
_____________________________________________________________________________________________________________
1. Saute garlic onions on med/low heat until onions are transparent
2. Add bell pepper and spices, stir.
3. Now for the tofu: Once the block is defrosted, I like to cut the tofu in three pieces (the size or cut does not matter at all, I just feel it helps me get all the water out). Freezing tofu makes for a completely un-tofu-like texture. It is like a sponge, and soaks up just about everything. Since you want to tofu to hold all your yummy spices, hold the tofu over the sink and squeeze (like a sponge) out all the water it has retained. Once you've done this to all the tofu, just crumble it up with your fingers and put it right into the pot. Any big pieces left you can continue breaking down with a spatula right in the pan.
4. Add apple cider vinegar, chocolate and vegetable stock. Let it simmer for a couple minutes until about half of the liquid evaporates. Here is where it starts looking brown and crumbly like ground beef. Sneaky-sneaky.
5. Add your beans, lower the temperature to a simmer, and let the chili "do it's thing" in the pan for about 45 minutes. If too dry: sprinkle with veggie stock.
6. Meanwhile cook your corn, then cut length-wise (think hard of when you had braces back in middle school and you had to cut the corn to prevent billy/susie from not wanting to kiss you)
7. Serve in soup bowls and sprinkle with corn. Honestly though, you can sprinkle with anything (sour cream, cilantro, chips, love)
8. Eat. Enjoy. (While watching the Bachelorette and loving Jillian).
Recipe by Paulina Underwood, Husband stationed in Charleston, SC
Tofu Cincinnati Chili
I am constantly looking for new ways to sneak tofu into a meal. Last night I experimented with a few other recipes I have acquired, and viola! I made what I believe to be the best chili ever, hands down. Round of applause please. If your family squishes up their noses when they hear 'tofu', try my trick: don't tell them. They'll never know. What's the trick to making the tofu have a 'ground beef' like consistency? Freezing it!
Ingredients:
2 Tbs. Olive oil
5 Cloves of fresh garlic, minced
1/2 of a medium-sized onion, minced
1 Red bell pepper
Salt and pepper to taste
1/2 Tsp. paprika
1/2 Tsp. ground cumin
1 Tsp. chili powder (round up to more if you want more 'chili' taste)
1/8 Tsp. cayenne pepper ***optional*** this is where you have complete control over how spicy you want your chili
1 Package of Tofu- Frozen and then completely thawed before cooking
2 Tbs. apple cider vinegar
1/4 cube of unsweetened baking chocolate (not too much, literally two pinches to have that famous sweet/spicy duo)
1/2 Cup vegtable stock
1 Can chili beans
1 Can red kidney beans
2 Ears of fresh corn
***Absolutely mandatory to the recipe: Micheal Jackson's "Rock With You" while using the spoon as a microphone: I can't guarantee your chili will be mind blowing (like mine) if you don't do this***
_____________________________________________________________________________________________________________
1. Saute garlic onions on med/low heat until onions are transparent
2. Add bell pepper and spices, stir.
3. Now for the tofu: Once the block is defrosted, I like to cut the tofu in three pieces (the size or cut does not matter at all, I just feel it helps me get all the water out). Freezing tofu makes for a completely un-tofu-like texture. It is like a sponge, and soaks up just about everything. Since you want to tofu to hold all your yummy spices, hold the tofu over the sink and squeeze (like a sponge) out all the water it has retained. Once you've done this to all the tofu, just crumble it up with your fingers and put it right into the pot. Any big pieces left you can continue breaking down with a spatula right in the pan.
4. Add apple cider vinegar, chocolate and vegetable stock. Let it simmer for a couple minutes until about half of the liquid evaporates. Here is where it starts looking brown and crumbly like ground beef. Sneaky-sneaky.
5. Add your beans, lower the temperature to a simmer, and let the chili "do it's thing" in the pan for about 45 minutes. If too dry: sprinkle with veggie stock.
6. Meanwhile cook your corn, then cut length-wise (think hard of when you had braces back in middle school and you had to cut the corn to prevent billy/susie from not wanting to kiss you)
7. Serve in soup bowls and sprinkle with corn. Honestly though, you can sprinkle with anything (sour cream, cilantro, chips, love)
8. Eat. Enjoy. (While watching the Bachelorette and loving Jillian).
Recipe by Paulina Underwood, Husband stationed in Charleston, SC
Coastie Wives Corner Proudly Presents.....
Paulina Underwood our newest contributor to Coastie Wives Corner Blog!
About Paulina:
At the age of 22 Paulina ran away from home to join the cicus with her sailor husband. She partakes in the central show every night as the clown. She is famous for her juggling act where she balances various balls, some of which are labeled "family" "home" "sanity".
Translation: At the age of 22 Paulina married a handsome man in the Coast Guard and partakes in military-life transition while enjoying being a stay at home mother.
Follow her at http://monamayi.blogspot.com/
And if you would like to contribute please email coastiewivescorner@yahoo.com
Tuesday, June 30, 2009
A wonderful Free place to visit in South Florida
One of the first things that we did when moving to South Florida was to look for things to do as a family. Since we had no idea what my husband's work schedule was going to be, I wanted to find as many fun things to do together for the times that he wasn't on the boat. By a lovely accident we happened upon Pinecrest Gardens. http://www.pinecrest-fl.gov/gardens.htm
Remember to send in your favorite places from where you are stationed to coastiewivescorner@yahoo.com
This is a lovely Botanical Garden that is free to the public and offers walking trails, a petting zoo, a playground, and a splash pad. The Splash Pad costs $3 per child but the rest of the park is free and breathtakingly beautiful. The park also offers different programs for all ages, and of course is available for rental for the perfect wedding location.
I think my favorite park of this amazing place was how wonderful everything smelt. Being a girl who loves the forest, I was beginning to miss the fresh air being in this large city area. But walking into Pinecrest Gardens just smells amazing! Just so clean! Both of my children loved it here, be it the beautiful flowers and awesome greenery, the fun pathways or funky trees to climb in, or the massive amounts of lizards and turtles and all sorts of fun things for little boys to chase after. You definitely have to make this a stop on your list.
Remember to send in your favorite places from where you are stationed to coastiewivescorner@yahoo.com
Monday, June 29, 2009
Super Saver Sunday!... Well Monday
Back when we first started this blog Nicole added her bit on a Super Saver Sunday which included the advice of looking around and asking for ideas. Truer words could not be spoken. With the advances of the internet we now have the world and all of it's crazy ideas at our fingertips. Now they have even created a search engine to combat our information overload from other search engines!! Crazy!!
It is always nice to find a site that is easy to navigate and has much of the information that you want. Well I have one for you. www.frugallygreen.blogspot.com
We are in the throws of a resource and energy overhaul in this country and many companies are capitalizing on the going green movement. This blog dispells all of their commercialism and gets back to the tried and true methods of living life with as few chemicals and waste as possible without draining your wallet. Check it out and see if one or two of their ideas and recipes would work for your home!
It is always nice to find a site that is easy to navigate and has much of the information that you want. Well I have one for you. www.frugallygreen.blogspot.com
We are in the throws of a resource and energy overhaul in this country and many companies are capitalizing on the going green movement. This blog dispells all of their commercialism and gets back to the tried and true methods of living life with as few chemicals and waste as possible without draining your wallet. Check it out and see if one or two of their ideas and recipes would work for your home!
Friday, June 26, 2009
Pizza and BBQ?
Who would have thought? Apparently Nicole did since she sent in the recipe this week as a contribution to Family Dinner Friday. And you know what? It looks REALLY yummy!!
Here is her recipe and comments...
This is my personal favorite meal I make. It's SO delicous and easy :) I personally use Cattleman's bbq sauce and the wal-mart brand pizza dough. It doesn't roll well though so I just leave it in the square form it comes out in and bake it like that. It works great! :)
BBQ Chicken Pizza
1 package (10 oz) refrigerated pizza crust
1 1/2 cups (6 oz) shredded Colby and Monterey Jack cheese blend, divided
2 cups chopped cooked chicken
1/2 cup barbeque sauce
1/2 cup diced green bell pepper
1/4 cup thinly sliced red onion
1. Preheat oven to 425 degrees. Roll pizza crust into a 12-inch circle. Sprinkle crust with one cup of cheese.
2. In small bowl combine chicken and barbeque sauce; toss to coat. Dice bell pepper and thinly slice red onion. Top crust with chicken mixture, bell pepper and onion. Sprinkle with remaining 1/2 cup cheese.
3. Bake 15-20 minutes or until crust is golden brown.
Yield 8 servings
Here is her recipe and comments...
This is my personal favorite meal I make. It's SO delicous and easy :) I personally use Cattleman's bbq sauce and the wal-mart brand pizza dough. It doesn't roll well though so I just leave it in the square form it comes out in and bake it like that. It works great! :)
BBQ Chicken Pizza
1 package (10 oz) refrigerated pizza crust
1 1/2 cups (6 oz) shredded Colby and Monterey Jack cheese blend, divided
2 cups chopped cooked chicken
1/2 cup barbeque sauce
1/2 cup diced green bell pepper
1/4 cup thinly sliced red onion
1. Preheat oven to 425 degrees. Roll pizza crust into a 12-inch circle. Sprinkle crust with one cup of cheese.
2. In small bowl combine chicken and barbeque sauce; toss to coat. Dice bell pepper and thinly slice red onion. Top crust with chicken mixture, bell pepper and onion. Sprinkle with remaining 1/2 cup cheese.
3. Bake 15-20 minutes or until crust is golden brown.
Yield 8 servings
Food for Thought.....
Ok to be honest I was not the most careful or paranoid person when I was pregnant with my kids. I drank sodas with caffeine, ate whatever it was that I wanted and listened to my body if it said I was doing too much. Basically I did what my mom did so I figured I was safe. Right?
Moving to South Florida has really changed my perspective on looking at the foods I eat and how they are grown and my family and I have begun to focus on purchasing things that are more responsible for our bodies, our planet, and our pocket book. It just seemed like the right thing to do for us because of all the junk they spray and taint foods and things we use with today. I came across this article today on Sparks people so I thought I would share.
Q. Does eating organic foods before and during pregnancy reduce medical issues for the baby?
A.Research has yet to prove an adverse health effect from consuming the low levels of pesticides commonly found in U.S. food. But for the most vulnerable groups -- children and pregnant women -- going organic whenever possible for fruits and vegetables that carry the heaviest pesticide load makes sense. For organic meat, poultry, eggs, and milk, the direct health benefit is less clear.
Pesticide contaminants pose the biggest risk to children and fetuses. Pesticides have been shown to cross the placenta during pregnancy, and a study by scientists at the Columbia Center for Children's Environmental Health in New York found a link between pesticide use in New York apartments and impaired fetal growth. Another study, from the University of Washington in Seattle, found that preschoolers fed conventional diets had six times the level of certain pesticides in their urine as those who ate organic foods. A 2003 report from the Centers for Disease Control & Prevention detected twice the level of some pesticides in the urine of children as in that of adults.
Few doubt that high doses of pesticides can cause neurological or reproductive damage. With infant reproductive organs still forming and the brain developing through age 12, and with young livers and immune systems less able to rid bodies of contaminants, eating organic is more important for children and pregnant or breast-feeding women.
Ok that may be a bit harsh, but you get the idea! Remember the old saying, "You are what you eat!" It doesn't just apply to pizza and icecream anymore!!!
Moving to South Florida has really changed my perspective on looking at the foods I eat and how they are grown and my family and I have begun to focus on purchasing things that are more responsible for our bodies, our planet, and our pocket book. It just seemed like the right thing to do for us because of all the junk they spray and taint foods and things we use with today. I came across this article today on Sparks people so I thought I would share.
Q. Does eating organic foods before and during pregnancy reduce medical issues for the baby?
A.Research has yet to prove an adverse health effect from consuming the low levels of pesticides commonly found in U.S. food. But for the most vulnerable groups -- children and pregnant women -- going organic whenever possible for fruits and vegetables that carry the heaviest pesticide load makes sense. For organic meat, poultry, eggs, and milk, the direct health benefit is less clear.
Pesticide contaminants pose the biggest risk to children and fetuses. Pesticides have been shown to cross the placenta during pregnancy, and a study by scientists at the Columbia Center for Children's Environmental Health in New York found a link between pesticide use in New York apartments and impaired fetal growth. Another study, from the University of Washington in Seattle, found that preschoolers fed conventional diets had six times the level of certain pesticides in their urine as those who ate organic foods. A 2003 report from the Centers for Disease Control & Prevention detected twice the level of some pesticides in the urine of children as in that of adults.
Few doubt that high doses of pesticides can cause neurological or reproductive damage. With infant reproductive organs still forming and the brain developing through age 12, and with young livers and immune systems less able to rid bodies of contaminants, eating organic is more important for children and pregnant or breast-feeding women.
Just some food for thought on the matter. I would say 97% of our produce is organic or grown out of out little garden in our backyard. When we first started buying organic I panicked at the cost. But then we found organic co-ops and buying clubs. I have been involved in two since being down here and they are great! It's a wonderful way to meet similar minded people and get organic foods at lower costs than in the grocery store.
Like I said I have been involved in 2 organic co-ops since moving down here the first one being K-N-D Organics co-op http://groups.yahoo.com/group/K-N-DOrganicCo-op/ which is founded by a friend and a really sweet deal.
The othe that I have been involved with is Annie's Buying Club http://anniesbuyingclub.com/ this one is a bit bigger of a group but just as yummy food.
So if you are n South Florida check these out for yourselves and your families. And if you are not check yahoo for local organics groups or just google your area to see what comes up! Because who cares if your kids eat their veggies if they are coated in poison!!
Ok that may be a bit harsh, but you get the idea! Remember the old saying, "You are what you eat!" It doesn't just apply to pizza and icecream anymore!!!
Subscribe to:
Posts (Atom)