We have four Magic Bullet Winners! Plus, Summer Smoothie Heaven!

I can clearly remember the day I decided to become a food blogger.  I wanted a place to store my recipes, and to share them with a few friends and family.  I used to ask my husband to take the photographs, because I was insecure about my photography skills.  It took weeks before I received my first comment, and that was really exciting.  I remember being excited to hit 100 followers...then 200... then 300... I've come a long way, baby!   I would blog a recipe ever single day, if I could.  Full-time work, a husband who started to feel neglected by my long blogging sessions and a busy lifestyle means that I can only blog one or two recipes a week.  Still, I haven't lost the enthusiasm I feel when I visit food blogger friends or upload my latest culinary creation.  Food blogging is fun!  What I never expected-- and this is a big bonus-- is to be contacted by companies who ask me to test or review a product.  Heck, yeah!  Me-- the hopeless food gadget addict-- was thrilled to be offered an opportunity to receive my own Magic Bullet To Go.  What really excited me was that the lovely people at Magic bullet  offered FOUR of my own loyal foodie blogosphere friends a chance to win their own.  I'll announce the winners, after I share my favorite breakfast drink-- a Summer Smoothie made with fresh locally grown strawberries, banana and an orange.  So simple. So easy. So tasty. So Satisfying. I drink one of these before I hit the pool for my swimming exercise:

I use low-fat vanilla yogurt (this is our favorite brand, so far).  When bananas start looking a little ripe, they are perfect for this drink.  I peel a fresh orange, if I have one. Honey! That's my favorite part.  A little extra vanilla doesn't hurt.  Occasionally, I'll add soy milk. Usually, I don't, because the yogurt is enough. I add a handful of ice. In the winter, I freeze some of my fruit (so no ice is needed) so I can enjoy them when Summer has gone away for a year. Blend it, baby!  This drink curbs my hunger and cravings for sweets.

 
What I didn't know, at first, was that I would also receive a Magic Bullet To Go. I found out when  I submitted all of the entries including a couple of my own. Wow! What an unexpected surprise! This will be faster and easier to make in my Magic Bullet-- I can't wait for it to arrive.  There are four of you who will receive one.  Here are the winners, chosen by the lovely and generous folks at Magic Bullet:

Patti, of "Scrappin' Mint". Patti wrote:

I'm a big sweet snack addict..one of my favorites is instant cheesecake for one (okay so it might be enough for two but hey, who's counting). I take a few graham crackers and smash them up (this would be so much easier with a magic bullet!), mix them with a little melted butter and put them in the bottom of a small bowl (I just use a cereal bowl)set aside. In a seperate bowl combine a small container of greek yogurt, about 1/2 package of cream cheese, some sugar to taste, and a squeeze of lemon juice, mix until smooth ..again would be sooo much easier in a magic bullet ;) pour over graham cracker 'crust'. Whip up some fresh whipped cream and spread over top. Chill for as long as you are able to wait.(sorry, don't think magic bullet would help with the waiting part, although it would get the rest done faster!) :)

 "Pink Lady Gumbo" entry was:

im so not a snacker, but when i get the urge, i like to snack on something that i never liked until recently...cinnamon pecans! simply coat 2.5 cups of pecans in 1 egg white and 1 T of water (mixed). then in another bag, mix 1/2 c of sugar, 1/4 t salt and 1.5 t of cinnamon and toss the eggy pecans in to coat. bake on 225 for about a hour and yummmmmmmm!!! well, let cool first ;-)

 All Things Yummy wins a Magic Bullet. She submitted a recipe that I definitely plan to make:

I've always wanted a magic bullter so I'm excited to enter My favorite snack is pita chips and hummus.
Recipe:
Ingredients
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 kosher teaspoon salt
3 cloves garlic (these are best used after being roasted but raw is ok)
1 teaspoon minced fresh parsley or basil
4-6 sundried tomatoes packed in oil (add more or less to taste) start with Directions Blend all ingredients in food processor (or magic bullet) until smooth.

 Soup's On submitted:

 Garlic White Bean Dip
2 (15oz ea) cans cannellini beans
1 garlic clove, minced
1 lemon, juiced
1/2 cup plus 3T olive oil
1 roasted red pepper, diced
1T parsley, chopped
1T basil, chopped
salt & pepper

1) Drain & rinse beans; set aside 1/2 cup of beans for garnish. Puree remaining beans in a food processor with the garlic, lemon juice and salt & pepper to taste. With the motor running, slowly drizzle in 1/2 cup olive oil, then transfer to a dip bowl. Toss reserved beans with red pepper, 3T olive oil, parsle and basil, and additional salt & pepper to taste. Spoon over the dip and serve.

Congratulations to the chosen winners!  Please email me at foodiewife@gmail.com with your shipping address so that your Magic Bullet To Go can be shipped out to you.  Thank you to the rest of you who visit my blog, and who also submitted your snack ideas.  I'm looking forward to finding ways to make quick recipes like salsas, egg salad and more smoothies.   The possibilities look endless!

To your healthy summer!

Spice Up Your Food Life!

Eating healthy foods such as whole grains, lean meats, fruits, and vegetables are all very important in achieving a healthy lifestyle. Consuming healthy foods is essential but you're really missing out on some great health benefits if you don't utilize the multiple spices that are out in the world. Now spices don't have to be "hot" or "spicy" but can actually be savory or sweet. When you add spices to your meals it brings out interesting and foreign flavors to the food and spices can even alter the taste of the food and put it in another level of tastiness.

The first spice that you should definitely incorporate in your daily diet is adding cinnamon to your meals. The health benefits of adding cinnamon to your food includes lowering your blood sugar, triglycerides, LDL cholesterol, total cholesterol with people who have type 2 diabetes. You should have between 1/4 to 1/2 teaspoon on cinnamon a few times a day (Roufos). You can add cinnamon to several foods and even drinks. The easiest way to add cinnamon is mixing it into your oatmeal in the morning, or in your non-fat latte or even in your plain coffee. Cinnamon can easily be added to baked goods such as muffins, cookies, and you can even add into pancake mix.

Another spice that is not as commonly used or as popular as cinnamon is turmeric. This spice is mostly used in Indian cuisine but you can also add it to brown or wild rice or even quinoa. At breakfast time you can sprinkle turmeric over your eggs or egg whites. It will change the color of your eggs to a yellowish tint, which makes things different and more interesting to the eyes and the taste buds. You can also add turmeric to salads and bring out the textures and flavors of the ingredients. When you go to the store to buy this spice make sure that it isn't mixed with curry powder and that it's just pure turmeric. When it's mixed with curry powder there is really not much turmeric present at all. Turmeric contains curcumin, which may prevent the growth of cancer cells. You should try to have about 500 to 800 milligrams a day (Roufos).

Rosemary is another important spice, but it can also be very potent and have a strong flavor. Rosemary is great when preparing a rub for a chicken or even in tomato sauce. Rosemary stops gene mutations that may lead to cancer and it can also help prevent damage to the blood vessels that can raise your risk of a heart attack (Roufos). Oregano is another spice that is widely used mainly in Italian cuisine such as pizza and tomato sauces. What a lot of people don't know is that oregano has the highest antioxidant activity of 27 fresh culinary herbs according to a new study done by the USDA (Roufos). You can buy fresh or dried oregano, both are great and flavorful and nice on top of a healthy slice of pizza.

My favorite spice is packed with nutritional benefits and tons of flavors and it's...garlic! Yes garlic is packed with magnesium, vitamin B6, vitamin C, tryptophan, selenium, calcium, and vitamin B1 or thiamin (WHFoods: Garlic). Garlic is great because it can be used whole or crushed. When you're cooking a meal and incorporating crushed garlic to the recipe make sure that you don't add the garlic right away because if you add it too soon you'll lose all the flavor of the garlic and more importantly you'll lose a lot of the health benefits it possesses. Garlic has been shown to lower your LDL cholesterol, prevent the formation of cancer cells, and reduce the risk of heart attack and heart disease (WHFoods: Garlic). You should aim at having about a clove a day and that can easily be achieved because garlic can be used in so many different recipes and it tastes great by itself.

Ginger is another spice that has multiple health benefits. Ginger, much like rosemary, has a strong and requires an acquired taste to fully enjoy. You can buy crystallized ginger, which is simply pieces of ginger with some sugar dusted on it, and skip the ginger ale. Ginger ale may be made with real ginger but it also contains a ton of sugar and calories so go with the crystallized ginger instead. You can also use ginger powder and add it into your recipes. Ginger can also decrease motion sickness and nausea and it can relieve the pain and swelling of arthritis. Ginger also reduces the risk of blood clotting.

Another one of my all time favorite spices is paprika. I enjoy my food really spicy so paprika, red pepper flakes, and hot peppers are some of favorite cronies in my food life. I usually sprinkle some crushed red pepper flakes over my food instead of using black pepper. I find the red pepper flakes have more of a punch flavor wise and spice wise. These spicy spices contain capsaicin which have anti-inflammatory and antioxidants that lower the risk of cancer. There is no recommended dose of these hot spices so if you like it hot spice it up!

Sources: (Roufos, Anna, Fitness Magazine, May 2006)
(WHFoods: Garlic, www.whfoods.com/genpage.php?tname=foodspice&dbid=60)

California Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust (With a little help from King Arthur Flour)

My husband has been nurturing an olallieberry plant that we purchased about four years ago at Linn's Farmstore in Cambria, California.  I took these photos a little over two weeks ago. Craig's green thumb has paid off, because there are a lot of berries.  The lower right shot is taken from the steep hill where he planted the bush. We do love our panoramic view of the Salinas Valley!

Yesterday, Craig said that the berries were ready and there were lots of them.  "Yeah, yeah", I thought, as I honked into some tissues-- thanks to the tail end of a summer cold.  This morning, I slept in (yes for vacations) and Craig had gone off to work.  This is what I found by the coffee maker, when I woke up...

Is this a subtle hint?

My husband loves berry pie. He especially loves olallieberries.  For those of you who can't find them where you live, I'm so sorry.  They are a cross between a loganberry and youngberry, which has are also crossed to blackberries, raspberries and dewberries.  To me, they taste like a blackberry, with a bit of tartness like a raspberry.  Pie making is something I love to do, so I smiled at his note.   After years of experimenting, I have finally found my groove in rolling perfect pie crusts, crimping them baking them to a tender and flaky golden brown.

 

I've also tried many pie crusts recipes, but I hadn't tried Ina Garten's recipe, yet.  I'm with Ina-- if I can use my food processor, rather than elbow grease, I'm in!  If you have made tough pie crusts, or feel you can't work with a rolling pin please sit back and watch. I hope to show you the techniques and tricks that I've finally mastered.  It's really very simple as long as you use quality ingredients and you keep the butter and shortening ice cold.  Trust me, this makes all the difference in the world!  I only use King Arthur Unbleached Flour. No, they don't sponsor me (I wish they did).  If you knew how bleached flour is made, you'd never touch it again. Spend an extra couple of dollars, and you won't regret it. I also buy organic vegetable shortening at Whole Foods. Why?  Because many people get the heebie jeebies over the "other" brand.  I do believe that shortening is a key component to flaky pie crusts. So, let's go!  First, the pie crust:

As you can see, I own Ina's cookbooks. All of them. Her pie crust recipe is in her Barefoot Contessa Family Style. You need to dice 12 Tablespoons  unsalted butter and 1/3 cup vegetable shortening. Keep it in the fridge until you are ready to use it. You want it very cold. You also need ice water.

You can use a pastry cutter. I have one. Want it? Seriously, my food processor is 30 years old and still going strong and it works great for cutting pastry dough.  For the dry ingredients, you want 3 cups of unbleached flour, 1 Tablespoon sugar and 1 teaspoon of kosher salt.  Pulse it to mix.  Now add the cold butter and cold shortening. Pulse it in short bursts (about 12 times) until the butter is the size of peas.    With the machine running, pour the ice water (not tap water cold, but refrigerator-with-ice cubes-cold) down the feed tube and pulse the machine until the dough begins to form a ball (bottom photo, top left)

Dump the dough out on a floured board and roll into a ball.Wrap in plastic wrap and refrigerate for 30 minutes.  Whatever you do, don't skip the step in allowing the dough to rest.  This is how you increase your success in making a tender and flaky pie crust.  So, now for the berries. I have an assortment of deep dish pie plates, but I wasn't sure that I had enough berries to fill one. I grabbed an ancient pie plate that is a lot more shallow and smaller.

We've had an unusually wet winter, and our summer has gotten off to an unusually slow start.  Craig didn't add the irrigation system to the top of our hill, until recently. I think that's why the berries are a little smaller than usual and a little more on the tart side, rather than sweet. I ate one, and I puckered up. Whoa!
I want to give kudos to a nice little product that I buy from the King Arthur Website.  It's called Instant ClearJel.  I've used this product as a thickener for berry crisps, berry puff turnovers and fruit pies.  I find that using flour or cornstarch isn't my #1 choice as a fruit pie thickener. It doesn't cloud the fruit and it works great!  I'm sold on that product, but I think I'd go with cornstarch as my thickener as my substitute.  I wasn't sure how much Clearjel I should use, so I made a phone call to the King Arthur Flour Baker's Hot Line and I got "Frank". Nice guy!  His suggestion is that I use 3-4 tablespoons of Clearjel for 8 cups of berries-- which is what I ended up with.  Otherwise, I'd be inclined to try about 2 Tablespoons of cornstarch or tapioca  for the filling.  If you're not sure, call King Arthur Flour! They are very helpful, indeed.

You want to add the thickener to the sugar and whisk it. Pour it over the berries. I know this looks like a lot of sugar. If your berries are sweeter, than reduce it.  I added about 1 Tbsp of lemon juice and a pinch of kosher salt.  It might sound weird, but salt does bring out the sweetness more. Really!  Set the berries aside.

For the crust: My "must have" tools for pie crusts are a rolling mat (I've had this tupperware one for years and years).  I put a damp cloth underneath so it "sticks" to the counter.  I prefer a French rolling pin,because I feel I have better hand control   You can use a traditional one, but if you get the hang of using one of these, you won't want to use anything else.  Sprinkle the mat (or board) with a little flour. Remove the dough from the fridge and cut it in half. Here's what finally solved my dilemma with mangled pie crusts... roll from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Roll, turn, roll, turn. Duh!  I can remember having stuck pie dough that I'd tear, trying to remove from the board.  Roll, turn, roll, turn.  I'm telling you, it works every single time!

At first, I decided to use my smaller glass pie dish.  I'm showing you how much overhang I like.  Ready for my fool-proof technique in how to transfer the pie crust onto the plate?  Lay the rolling pin at the edge of the pie crust, and roll it over the pin. I don't like to fold the crust in half and then unfolding it over the pie plate. I've broken a few too many crusts this way.  This is now my favorite technique. It works so well...

This is a glass dish, so you have to look hard. See? There's one problem, though. I changed my mind and decided to switch to the larger pie dish. I just picked up the dough the same way and...

Whoops!  This pie plate is a bit large.  No worries. I'll just make a larger top crust and seal the two together....

Before adding the berries, I poked a few holes on the bottom crust.  I'm glad I switched to the larger pie plate, because I had plenty of berries. The berries didn't macerate too much, so you're seeing sugar. I'm sure it's fine. Before I lifted the top crust, I decided to cut a few holes with a Linzer Cookie Cutter.  So, now you see me applying the top crust.  Crimping... I used to feel totally incompetent, at first.  It's actually quite easy. First, I tucked the overhang of the top crust under and then sealed the two crusts together.

This crimp technique is so easy.  I use my left hand index finger as a guide, and then  push in with my right index and thumb to create this crimp.

This looks fancy, but it's very easy.

The oven is preheated to 375F.  I decided to take two more steps...totally optional....

I decide to whisk one egg with a splash of water and do an egg wash over the pie. This leaves a beautiful golden color to the crust.  I have one more extra....

I use Sparkling White Sugar on my turnovers and sugar cookies. I love that extra crunch, plus it really has a pretty sparkle.  I decided it would be a nice touch to the berry pie.

50 minutes later...

...a nice golden color. I use a pie shield to prevent the crust for darkening too much. You could fold aluminum fold... but you know me, I'm a gadget junkie.

Cool for 2-4 hours.

So, is this the pie crusts of pie crust? It's time to cut a slice (son is waiting in the background)...

Note to self: I'd love to have a pie dam, so that the fruit doesn't run all over the plate.

 The Clearjel worked great. (Thanks, Frank!)

Here's my taste.  Chew.  Flavor buds connect with the brain.... just a moment. I need one more thing...

Much better...

VERDICT:    The pie is just slightly warm.  The pie crust is tender. The olallieberries are sweet, with just a slight note of tart.  The sugar ratio is perfect.  My son and I both like the crunch of the sugar. It's a big hit for Brian.  I'm really not a huge pie fan; I bake them for my husband, because he appreciates it.  I'm now a pie crust fan! That little bit of sugar, the butter and a bit of shortening creates a pie crust that doesn't taste like... baked paste. Know what I mean?  I'm telling you, Ina Garten delivers for me every time.

I just bought some freshly picked rhubarb and strawberries. Guess what I'm making tomorrow?

 Right back at ya, Sweetie!

I seriously hope that I've inspired you fearful bakers to try baking a pie, from scratch. I really don't need to buy frozen pie crusts anymore, now that I've practiced a few times. You can't buy a pie crust like this. By the way, you can make the pie crust dough a few days ahead of time. You can even freeze them!  So, skip the freezer section at the grocery store. Try this! You'll impress your friends and family. Trust me. Trust Ina! Trust King Arthur Flour!  

The printable recipe is at the bottom of this post.

Happy Summer! 

On the loss of a beloved horse - Happy Trails Over the Rainbow Bridge

Today, I lost a very dear friend.  Her name was Savannah Sue.  She was my third horse, and she held a very special place in my heart.  She was a yearling when I bought her, and I instantly fell in-love with her personality and beauty.  She bonded with my Quarter Horse, Mizte, who was 15 years older.  Savannah was a lawn ornament until I took her to a horse trainer, at the age of two-- a crusty old cowboy whose son had a winning streak with cutting horses.  My Arabian mare changed a tough cowboy's heart by showing that she could work a cow just like the Quarter Horses.  Savvy went on to win championships, and I have plenty of blue ribbons and trophies as her show legacy. I retired her from the show ring when she was six years old.  She became a one-time mom by delivering a colt that looks just like her. "Sonny" is living his years in a loving home with my cousin.

Her trail odomometer was full-- she had ridden many miles with me. It was time to retire her from climbing the steep trails, or asking her to ride for the hours we once did together. The two of us had developed severe arthritis in the same knee, so she became a pet.  She was my horse medicine and I was happy to just brush her and smell her "horsiness".   Unfortunately, the local price of boarding her reached a level that was too expensive for me. So, I moved her to a friend's ranch in Paso Robles (CA) for two years. She was well taken care of and she was happy.   Her personality was so charming, that she captured anyone's heart who would walk past her stall.  She lived for treats, and she'd pin her ears at feeding time...impatiently waiting for her food. But I had a longing to see her closer to home....

Savannah Sue returned closer to me on May 31st, where a friend who owns a ranch had an affordable place for her to live.  She had lots and lots of room to roam,  and I was ecstatic. I could nuzzle her again, feed her carrots and brush her.  I did notice that her muzzle seemed to have more grey and wrinkles...her lower lip flapped open more. She moved a bit stiffer, though she still lived for her carrots.  Gosh she was a sweet girl! Today, I received a frantic call from the ranch owner. Savannah was colicking.  I was home, sick with a cold, but Craig and I jumped into the car and drove the 11 miles to see her. The vet was on her way.  When we arrived, Savannah was in grave condition.  After careful deliberation, and running some tests, the vet told me that her prognosis wasn't good. Though the vet had sedated her, I could see my mare's back legs quivering, and I just knew that she was suffering.

I gave my horse the greatest give that anyone who loves an animal can do.  I decided it was time to give her a peaceful end.  I wasn't sure that I could stay to watch her take her last breath. I almost fled from the ranch, but I felt that I wanted to be there for her.  My friend cut Savannah's tail and we saved her beautiful flaxen mane.  She went down so peacefully and then she was still. I stroked her beautiful face and thanked her for all the years of joy that she gave me.  I made the right decision.  "Run, Savannah!"  "Mizte is waiting for you in those heavenly pastures."  You are an amazing animal... until we meet again!  Thank you.

She is now buried on the ranch, with her former stable mate.  I have some grieving to do.  I'll be back in a few days.

June 20, 2010

****THANK YOU FOR YOUR KIND EMAILS AND COMMENTS:  This morning, I woke up realizing what a gift it was that Savvy came home so I could enjoy her to the fullest. Your condolences and shared grief of your own experiences has given me so much comfort.  You are amazing people, and I thank you.****

Savannah Sue - August 1, 1983-June 19, 2010 

A Horse's Prayer

  I'm only a horse, dear Master, but my heart is warm and true,

And I'm ready to work my hardest, for the pleasure of pleasing you.

Good corn and hay and water are all that I wish to ask,

And a warm dry bed to rest on when I've finished my daily task.

Don't strike me in needless anger if I'm slow to understand,

But encourage my drooping spirits with a gentle voice and hand.

Finally, O my master, when my health and strength are gone -

When I'm getting old and feeble and my long life's work is done -

Don't sell me to cruel owners to be slaved to my latest breath,

But grant me the untold blessing of a quick and painless death;

That, as you have always found me a patient and loyal friend,

The years of my faithful service may be crowned by a peaceful end.

I plead in the name of the Savior,

Who cares when the sparrows fall,

Who was born in a lowly stable and knows and loves us all!
            - (Author Unknown)

With a sorrowful heart,

Pink Grapefruit Margarita for TGI-Friday at Home

Yesterday was my last day working at the high school.  It was bittersweet. Due to job cuts, I was "bumped" by someone with seniority over me. Hence, I will begin working at the adult school for the same school district.  I will miss the drama that comes from the high school kids.  On the other hand, it will be nice to work with grown-ups. Most importantly, I am still employed. Amen.   Typically, I come home on Fridays with low energy.  Like my Blogger Buddy "Stacey Snacks", I like to whip up tapas and a cold glass of beer.  (I save the more time-consuming dinner recipes for the weekends.)  I was home by early afternoon, giddy with excitement that I have until July 6th before I start  my new job.  My excitement gave me a second wind, and I was ready to make a few recipes I had bookmarked from Ina Garten.  I als wanted to mimic Ina Garten's adoration for her "Jeffrey", because I had the time to do it.  For those of you who watch "The Barefoot Contessa", you know how much Ina adores her husband.  I adore mine, too. In many of her episodes, she greets Jeffrey with a cocktail. He always remarks that "something smells good" in the kitchen.  Here was my chance! I was inspired to make Ina's version of Margaritas with Texas Ruby Red Grapefruits.  I needed 1 cup of freshly squeezed grapefruit juice....

...the juice of four limes. I also needed 1 cup of white tequila and 1 cup of triple sec.  We usually like our margaritas on-the-rocks.  This time, I decided to dig out the blender and make they slushy.  I set the juice into the fridge and waited for Jeffrey Craig to arrive home...

"Hi, honey!"   Craig was surprised to see his wife so energetic.  He set his things down and I got busy making our cocktails. Now, to rub a little fresh lime around the rim of a glass... dip the glass around some coarse salt and set those aside to dry.  Add the juices and lots of ice and puree it in the blender.

VERDICT:  "Thank God It's Friday"!  It's a nice cocktail, but it needed a little bit more of something.  (The grapefruits weren't as sweet as I expected.)  I added a couple Tablespoons of sugar (simple syrup would work well, too) extra ice and it was perfect. This makes 8 servings.  I froze half of this. The next day, it was added to a blender with some ice and it was just as good!  (A printable recipe is at the bottom of this post.)