We Got Our Juicer!!

Remember when I mentioned, I wanted a juicer back in January?  I wanted to add more vegetables and fruits into our lives.  Addison is becoming such the athlete and growing so fast.  JT and I are getting older and need more nutrients.  I was thinking what the easiest way to add more nutrients in our daily lives and I thought juicing would be a great addition.  You can check out my past post here.  I didn't want to change what we drastically eat because my family would probably lock me in the closet.  Remember the no TV phase that didn't work?  I just wanted to add more fruits and vegetable into our daily lives since I did not think we were getting enough.  I am fortunate that Addison loves vegetables and he will try anything.  I do think in the past years we have changed our eating habits for the better.  We rarely eat fast food.  I am cautious about organic, GMOS and high fructose corn syrup.  I cook for my family about 4 times a week and we pretty much know what is going into our bodies.  We aren't perfect though, we do go out to eat with others and eat whatever we want.  But, that ok because we still want to enjoy life.

Well, JT surprised me and purchased the Hurom juicer.  I love it!!!  We have only had it for 5 days and we are juicing up fruits and vegetables everyday.  Addison has only complained about 2 juices I have made.  One was a green juice with romaine, celery, spinach, kale, cucumber,  and an apple.

I didn't mind it but I think it was too earthy tasting for him.  He did drink all of it while he was complaining about the taste and I believe his taste buds will get adjusted to the taste.  I thought it tasted like a salad in a jar.  The other juice I made that Addison wasn't' really crazy about was a beet juice.  It contained a beet, carrots, an apple, and a lemon.

I loved this one.  Addison not so much, but he still drank it.  Since Addison has been taking standardized testing this week he has asked for breakfast every morning and asked for his juice.  Addison's favorite juice is a carrot, orange, and apple juice.

I am thinking of sneaking a little spinach in there since it's his favorite vegetable.  The more greens the better.

So far so good, no one has really complained about the new juicing.  Everyone is getting a juice every morning.  I feel like we our doubling our fruit and vegetable intake.  And Luna and the bunny are enjoying the vegetable pulp.  Luna literally runs into the kitchen when we turn the juicer on, begging for carrot pulp.

Oh we also made Almond milk and it was so good.

I love the feeling that we will never have to buy Almond Milk, Orange Juice, Pom juice or Apple juice again.   And it is Spring, I am just thinking about the wonderful things that will be in season that we can juice.  We also have a Zuko Popsicle Maker.  We are going to have fun making some interesting popsicle with our juicer this Spring and Summer.  Pineapple and Kiwi, Yummy!!!

Before I go I would like to mention the  Potlatch-Seasoned Salmon I made last night.   We purchase the Potlatch seasoning at WS a while ago and always forget we had.  I used it last night with the recipe I found on the WS recipe website here.  It turned out amazing.  Addison was raving about the salmon.  JT before he sat down said he wasn't that hungry and asked if I would eat his salmon for lunch if he didn't finish it.  He finished it all.  He told me it was so good he couldn't stop eating it.  I followed the recipe exactly and it was so easy.   We will definitely be making it again and it will be our go to Salmon recipe.

Potlatch-Seasoned Salmon by William-Sonoma Kitchen

Ingredients:

1 salmon fillet from the tail end,
about 1 3⁄4 lb., with skin intact
1 Tbs. potlatch seasoning
1 Tbs. extra-virgin olive oil

Directions:

Sprinkle the salmon on both sides with the potlatch seasoning.

In a nonstick fish skillet or large sauté pan over medium heat, warm the olive oil. Place the salmon, skin side up, in the pan and cook until golden brown underneath, 5 to 7 minutes. Carefully turn the salmon over and cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 7 minutes more. Transfer the salmon to a warmed serving platter and serve immediately.
Serves 4.

Talk to you soon, 

Giveaway - Tooth Fairy Receipt

Hey guys,

I have noticed that my Tooth Fairy Receipt download is very popular.  You can check the post out here.  Thank you to everyone who has downloaded it.

I was thinking I should have a giveaway.  I will be giving away 6 tooth fairy receipts made by little old me.  They will be complete with the little envelopes and backing.  All the winner has to do is choose pink or blue.  I guess if you have a boy and girl you could choose 3 pink and 3 blue.  Whatever your heart desires.

Just comment below and I will randomly pick a winner Friday.  Good luck!  And thanks for reading.


Love,

The Best Banana Bread I Have Ever Made

Our cousin Rachael called us yesterday and mentioned this banana bread recipe.  It was in March 2013 Issue of Bon Appetit  magazine.  I remember reading the article last month and have been meaning to make it.  It was a beautiful article about Andrew McCarthy's search for Banana Bread in Maui, Hawaii.  If you would like to read the article you can read it here.

Rachael told me she made it and it was the best banana bread she had ever made.  She did change it a little.  She put in muffin pans and sprinkle some raw sugar on top to make a yummy crust. Well, I luckily had 3 rotten bananas in my kitchen and I knew what I was baking today.  I didn't have raw sugar in my pantry but I did have some superfine sugar I use for creme brûlée so that would have to do.

Well, this is the best banana bread muffins I have ever made.  Rachael was right!  It is moist and flavorful but not too sweet.  I will use this recipe every time I make banana bread now.  

The Best Banana Bread 

adapted by Bon Appetit

Ingredients

Nonstick vegetable oil spray
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups sugar
1 cup mashed ripe bananas (about 2 large)
3/4 cup vegetable oil
2 tablesppons Caster Sugar

Preparation

Preheat oven to 350°. Coat a muffin pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared muffin pan.  Sprinkle each muffin with Caster Sugar.

Bake until a tester inserted into the center of bread comes out clean, 15-20 minutes. Transfer to a wire rack; let muffins cool in pan for 10 minutes. Run a knife around inside of muffins pan to release the each muffin. Turn out onto rack and let cool completely.

Now go make some Banana Bread as soon as possible.  You won't be sorry.

Before I go I would like to mention a great product a friend is a part of.  It is Num Num Dips.  I thought this would be perfect for all my friends having babies.  It teaches them how to feed themselves.  I think it is a lot better than just a regular spoon.  Go check it out at www.numnumdips.com.

Now I leave you with Andrew McCarthy and Kim Cattrall in Mannequin.

Have a great weekend,

Our Anniversary

Yesterday was our anniversary.  We actually met on my birthday so we consider that more of our anniversary but we still like to celebrate the day we got married.  I have mentioned the story of us getting married here, if you would like to read it.  Basically, it was not a tumor (in my Arnold Schwarzenegger) and we have been happily married ever since.

Since it was a weekday, I decide to just make a nice dinner which was Seared Scallops and Sirloin Steaks with Manhattan Sauce and also a Funfetti cake to celebrate. JT got home early from work and he helped me cook dinner. We have the best times in the kitchen together. He calls himself "so sad sous chef" and I bark orders at him. "Chop this!" "Peel this!" We laugh and drink beer while we are cooking. And the most wonderful thing is he cleans up everything after dinner is done. I promise that is the secret of a happy marriage and why I cook almost every night. I never have to worry about scrubbing pots and pans or loading the dishwasher.  It is wonderful!!!

After dinner, JT just watched whatever I wanted to watch on TV.  Which meant Bravo, since they play all my fashion favorites on Wednesday.  We watch The Rachael Zoe Project, Brad Brad World, and even The Dukes of Melrose.  JT had never watched "The Dukes of Melrose" and it had him cracking up.  It's is actually a really funny show because the two main characters are hilarious with each other.  Our new line is "I got to go my blood sugar is bad".  Oh and "Do you fly coach?" "No, I will spend an extra $60 for 6 inches.  That's what she said."  We were cracking up last night.

We didn't really exchange gifts because we couldn't think what we wanted.  But, JT did do well and bring home 3 bouquets of flowers.  I had to use 2 vases to hold all of them.  

Aren't they lovely? Tulips were my bouquet when we got married.  I am loving the right roses.  I think I want white roses and white hydrangeas every week.  Yes, I get flowers every week.  :)

Well, I need to start some projects and finish editing pictures of Misty's baby's birth.  His name is Conor and he's the cutest.

Talk to you soon,

Back to Normal

Have you missed me?    I hope you have.  I am finally starting to feel normal.  The elephant that was sitting on my chest is gone.  I can finally get back to cooking and crafting.

I did get to make some bunny bags for Easter while I was sick.

And I did get to cook a couple of times.  I cooked a Pot-a-Feu because it was just simmering meat and veggies.  Something simple to to make but so good.

I also made Easter dinner which was a ham, brussels sprouts, and garlic mashed potatoes.

Since I have been gone for so long, I thought I would share my spaghetti recipe.  It is a favorite in this house.  I hope you enjoy it.

INGREDIENTS:

1.5 lbs Ground beef

1.5 lbs Italian sausage, casings removed (mild or hot)

1 small onion, chopped
3 -4 garlic cloves, minced

1 green pepper, chopped

1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
1 cup water 

1 cinnamon stick
3 teaspoons fresh basil
2 teaspoons fresh parsley flakes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/2 cup Red wine

1 lb spaghetti
grated parmesan cheese

fresh basil

DIRECTIONS:

1. Heat a little a bit of oil in a large Dutch oven over medium heat.  Add beef and Italian sausage.  

    Brown beef and Italian sausage, breaking up as you stir.

2. Add onions, green pepper and garlic and cook until onion are translucent and pepper is soft.

3.  Add the red wine, stirring to deglaze the pan.  

5.  Add tomatoes, tomato paste, tomato sauce and water.

6. Add oregano, cinnamon stick, bay leaf, basil, parsley, sugar,  crushed red pepper, salt and black 

    pepper.

7. Bring to a simmer and reduce heat to the lowest possible setting.

8. Simmer, stirring frequently for 2 hours.  Watch it so it won't burn.  

9. Cook spaghetti according to package directions.

10. Taste for seasoning and add more salt if necessary. 

11. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese and fresh basil.

Before I go I would like to tell you about Addison's April Fool's joke he played on me yesterday.  He asked me if he could cut an apple.  He went into the kitchen cut an apple and then all of sudden yelled MOM.  He ran up to me and showed me his hand.

Yes, he totally freaked me out.  He was in the kitchen planning this the whole time.  Putting food coloring on his finger and then cutting the apple.  He is a little stinker but we did get a good laugh out of it after I realized wasn't real.

Well, it's great to be back.  Talk to you soon.