Happy 200th Post to Me--and a GIVEAWAY!

200 Posts...WOW!  I can't believe it.  I never thought I would ever get to that number.  Sure, a 100...maybe, but not 200.  I have been tempted to call it quits a few times over the past 3 years, in between the hubby/kids getting sick, a hurricane that left us powerless for over 2 weeks, and a new baby.  But I recently decided to try to keep my cooking blog going...if not for me, then for my kids later on.  Wouldn't it be cool to publish my blog one day, and give a copy to each of my children when they get married?  Am I thinking too far into the future?  Probably! ;-)

Anyways...in honor of my 200th post, I thought, "Hey, I should have a giveaway"!


Up for grabs is this SUPER CUTE Easter Cupcake Kit and a Spring Toile Tea Towel.  Both items are from Sur La Table, one of my very favorite stores.  I nearly bought a set for myself. ;-)

Need a close up?  Little baskets, bunnies, chicks, and eggs...what's not to love?  I can just picture it...24 precious cupcakes on a pretty tray, lined with that blue toile towel...lovely!

To enter, just leave a comment below, and tell me, what are your Easter plans?  Staying home or celebrating elsewhere?  Going potluck or going solo?  Cooking a big meal, or letting Grandma feed you?  Let me know!  


*This giveaway is eligible only for those living in the continental United States.  Comments will be accepted until Friday noon, Texas time (that's Central Standard Time in case you were wondering ;-).  I will be sure to  ship the winner their prize 2-day priority mail to ensure you get it well before Easter. 


Good luck everyone, and HAPPY 200TH POST TO ME!  

Roasted Fennel with Tomatoes and Chickpeas (and a bonus "recipe")

I saw this recipe on Aarti Sequeira's blog, and immediately bookmarked it for Lent.  I loved the combination of ingredients, and it looked a cinch to prepare.  

I was right.  Just a few swishes with my big knife, 8 ingredients,and 45 minutes...I had a pot of healthy, roasted vegetables, perfect for a cold, rainy night, especially since the weather thwarted my attempt to walk 2x around the lake. :-)  Ah well.  Still, I really loved this dish.  And...it's healthy too!

And...a bonus for you...here's what I made for David's lunch yesterday.  Remember when I told ya'll I was trying to make sure he had lunch to take to work every day?  I haven't been 100% successful, but I'm doing fairly well.  I went to the store, and bought a pound of 21-25 shrimp, and made David a nice salad.  I put the poached shrimp on a bed of freshly harvested lettuce from the garden, added in some lemon, tomato, and a container of cocktail sauce.  That's how he eats shrimp...he'll dip 'em all up first, and then eat the rest of the meal like a salad. ;-)

Anyways...here's the recipe I promised you first.  If you're not sure about the strong, licorice-like taste of raw fennel...have no fear.  A aggressive roasting in the oven mellows this root vegetable into sublime submissiveness...and you'll just be amazed, I promise!

Roasted Fennel with Tomatoes and Chickpeas 

adapted from aartipaarit

1/3 cup olive oil

2 large or 3 medium fennel bulbs, washed well (save the fronds!)

5 large roma tomatoes (or 2 pints grape/cherry tomatoes, left whole)

salt and black pepper to taste

Pinch of red pepper flakes

1/2 teaspoon ground cumin

1 can (15 ounces) chickpeas, drained and rinsed

1 lemon

Crusty, toasted bread (optional)

Preheat the oven to 425. 

Heat the olive oil over medium heat in a large, oven-proof skillet.  I used my big, trusty, Dutch oven, since I didn't have anything else...it worked great.  *You cannot use a non-stick skillet for this recipe, because the coating isn't safe to go into the oven.  A well-seasoned, cast iron skillet is fine, but keep in mind the tomatoes will draw some iron into the dish...not the worst thing in the world, but it may alter the taste of your finished dish.  I decided to play it safe.

Trim the tops of the fennel, but keep the root end intact.  Cut each bulb into quarters (mine were pretty big, so I cut them into sixths).  Chop up a handful of the fennel fronds and set aside. 

When the oil is hot, lay in the fennel, and let them sit for about 15 minutes, or until lightly browned on both sides.  

Cut the roma tomatoes into quarters, and add to the pot.  Gently stir once or twice.  Season with salt and pepper, and then place the pot into the oven for 30 minutes.   

Now is a good time to grill/toast up some crusty bread, brushed with a bit of olive oil.  

After 30 minutes, throw in the chickpeas, red pepper flakes, and cumin.  Stir very gently one more time, taking care not to break up the tomatoes too much.  

Put back in the oven for 5 more minutes (honestly, I just finished it on the stove :-). 

Zest the lemon, and squeeze the juice out.  When the pot comes back out of the oven, add in the juice and zest, the reserved fennel fronds, and a bit more salt if you'd like.  

Once again, I forgot to take a picture of the finished dish...baby tugging on my leg...you know how that goes...thanks for understanding. ;-)

Serve immediately in bowls to take advantage of the delicious tomato juices.  I highly recommend some grilled bread to sop up those juices, they're SO GOOD.  

Ah...this was delicious...I know it doesn't look impressive, but simple homey food tastes the best, don't you agree?  

So there's not one, but 2 ideas for you for a meatless Friday.  God bless your table tonight!

Coconut Rice and Beans

 I've made this several times...it's really tasty, and perfect for Fridays during Lent.  I usually make this version of rice and beans (minus the sausage), but as it's 82 degrees today, and the forecast is expected to be the same tomorrow, it just seems too heavy for my liking.  This tropical version is lighter, and may be perfect for people with certain food allergies, as it contains coconut milk instead of cow's milk.  

I love anything with coconut and mango, and I don't feel guilty having 2 bowls of this lovely concoction.  However, I will try to limit myself to one.  I've been lazy over the past 2 weeks, but I'm going to force myself to get back on my exercise regimen. ;-)

Coconut Rice and Beans

1 cup sweetened, flaked coconut

1 cup low-sodium chicken broth

1 cup water

34 cup coconut milk

2 tablespoons unsalted butter, divided

1 1/4 cups basmati rice (uncooked)

1/4 teaspoon salt

1/4 teaspoon pepper

1 small onion, diced

1 green or red pepper, diced

1 (15 ounces) can black beans, drained and rinsed

1 (15 ounces) can black eyed peas, drained and rinsed*

1 teaspoon chili powder

1 teaspoon ground cumin

1 lime

1/2 cup fresh cilantro, chopped

2 green onions, thinly sliced 

1 ripe mango, diced for garnish (optional)

Preheat the oven to 325 degrees.  Spread the coconut out in a single layer.  Toast for 6-8 minutes or until golden brown.  Watch it carefully, it can burn on you in half a second!  

In a medium pot, bring the chicken broth, water, coconut milk, 1 tablespoon of butter, salt and pepper to a boil.  Stir in the rice, and simmer for 15-20 minutes or until the rice is tender and all the liquid is absorbed. 

Meanwhile, heat the remaining tablespoon of butter in a large saute pan.  Toss in the onions and peppers, and cook for 5-6 minutes or until tender. 

Add the black beans, black eyed peas*, (for whatever reason, my grocery store doesn't carry canned black eyed peas, but they were in the frozen vegetable aisle) chili powder, cumin, and 3/4 cup of water.  Simmer for 15 minutes, stirring once or twice.  Season to taste with salt and pepper.  I got sidetracked and forgot to take a picture of the finished beans...sorry.  Just use your imagination. :-)

Zest the lime and squeeze out the juice into a small bowl.  

When the rice is done, stir in the toasted coconut, lime zest, lime juice, cilantro, and green onions.  And I forgot to take a picture of the finished rice too...sorry again!

To serve, mound the rice on a plate, and top with a portion of the beans.  Garnish with diced mango, and additional chopped cilantro and green onions if desired.  I like to reserve a bit of the toasted coconut and sprinkle that on too.  

It's not summer here yet, heck...it's not even spring, but this is a taste of the tropics.  Take a bite, close your eyes, and imagine yourself on a beach in the Caribbean..  Okay, maybe that's a bit much, but I think you may agree once you try it!  

Happy Lent, and God bless your table tonight!  

Stuffed Shells with Crab and Spinach

I wanted to get this post up last Friday, but received sad news that afternoon.  My beloved grandpa died.  He went the best way possible.  He laid down for a nap, and didn't wake up.  I am thankful he was able to meet Theresa last summer before he died.  I loved him so very much.  

Sigh...and life goes on.  And I still have 7 people to feed, including one very hungry baby girl.  We just can't believe how much food this tiny thing can pack away.  She must have a hollow leg. ;-)

I saw this recipe in my latest issue of Everyday Food.  I liked the idea of stuffed shells, but knew I wanted to make some changes.  First, nobody here is a fan of tuna casserole, so I swapped the tuna with canned crab meat.  I left out the red pepper flakes because my kiddos have tender tongues (well...except Rebecca), and added nutmeg to the sauce.  I love the flavor of nutmeg and spinach together.  I used 1/2 skim and 1/2 whole milk to cut back on the fat and calories, and panko bread crumbs instead of blitzing up a hamburger bun for the crumbs. Lastly, I added some cheese to the pasta sauce, because everything is better with cheese, right?  

Stuffed Shells with Crab and Spinach
adapted from Everyday Food 

2 tablespoons olive oil

1 yellow onion, finely diced

1/4 all purpose flour

2 cups whole milk

2 cups skim milk

1/4 teaspoon grated nutmeg

8 ounces (about 1 cup) white American or monterey jack cheese

1/2 cup panko or other dried bread crumbs
1/3 cup freshly grated parmesan cheese. 

1 teaspoon Italian seasoning blend

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cans (6 ounces each) crab meat

Salt and pepper to taste

6 ounces (about 20 count) jumbo pasta shells

Bring a large pot of salted water to a boil.  Add a couple of swirls of olive oil--this will keep them from sticking together.  When ready, drop your pasta and cook according to the package directions for al dente, but take it out one minute early.  This keeps the pasta from being mushy in the finished dish. 

Drain into a greased, 9x13 casserole dish and set aside.  Preheat your oven to 375.  

In a large pot or skillet, heat the olive oil over medium-high heat.  Saute the onion until soft and tender, about 5-6 minutes. 

Add the flour and whisk for another minute to cook out the raw flour taste. 

Gradually add the milk, making sure to whisk constantly to avoid lumps.  Cook until slightly thickened and bubbly.  Turn the heat down very low, (or off) and whisk in the cheese; then the sauce won't curdle on you. 

I used a block of white American I had leftover from Theresa's birthday party--waste not, want not, right?  And it was really about 1 1/2 cups. ;-)  I would recommend monterey jack or a mild cheddar if you don't have American.  Anything else will be too strong in flavor and overwhelm the crab meat.  

Stir the sauce gently until all the cheese is melted,  Sprinkle in the nutmeg, season to taste with salt and pepper and remove from the heat.  

In a medium bowl, mix together the parmesan cheese, breadcrumbs, and Italian seasoning.  I used my favorite, Penzy's Pasta Sprinkle.  Reserve half of this mixture for the topping. 

Now, take half of the cheese sauce, and add it to the remaining breadcrumb mixture, along with the spinach and crab meat.  Mix together until well combined.  Season to taste with salt and pepper.  (I know the sauce isn't pictured, sorry about that).  

Fill each pasta shell with about 2 tablespoons of the spinach and crab mixture.  

When all the shells are filled, carefully pour the remaining cheese sauce over the top.  Sprinkle with the rest of the breadcrumbs.  

Bake at 375 for about 20 minutes, or until the sauce is bubbling around the edges, and the breadcrumbs are a golden brown.  I put mine under the broiler for just a couple of minutes to speed things up.  Let sit for about minutes before serving. 

Doesn't it look amazing?  :-)

I couldn't wait until dinnertime.  I tasted one right away.  Oh, it was so good.  The pasta shells hold just the right amount of creamy filling, and the crab and spinach taste incredible together.  This is way better than tuna casserole!  

I will be straight-up honest with you...Rebecca, Theresa, David, and I LOVED this casserole, the other kids, not so much.  Oh well.  More tasty leftovers for the rest of us...YUM. 

I hope you try this recipe this Friday if you're observing Lent.  God bless your table tonight! 

Lenten Recipes

For many of my blog readers, today begins the season of Lent in the Catholic Church.  I went to the prayer service at our parish and dutifully got ashes on my forehead (Theresa did too ;-). 

I know I haven't posted a new recipe lately, but I'm hoping to post one on Friday...with a twist.  I read a recipe for stuffed shells with tuna and spinach in my latest edition of Everyday Food.  Try as I might, I can't find the recipe online...so if you'll bear with me, I'll try to get it posted before Friday so you too can make it for dinner. I did find this recipe: Crab-Stuffed Shells with Peas and Leeks, which looked quite good if you want to give it a go.

Last week, I tried making kale chips for the first time, and I was really surprised.  They were very good...so good...that David ate the entire container in like, 2 sittings.  I'm not kidding!  I didn't even get a picture because I finished at night, when the lighting in my kitchen isn't the best.  So I meant to take a few pictures in the morning.  Well, guess what?  Husband dear finished them off!  I woke to an empty container.  So if you want to make some...and I highly recommend you do, I used this recipe.  After tasting the first batch, I left out the pepper, since I preffered to taste the sweet/salty combination of the salt and brown sugar, without the pepper interfering.  And best of all, they're healthy, which means you can eat all you want.  Well...almost all you want!

I also wanted to give you a run down on many of my recipes you can make on Fridays during Lent.  It's been a while since I've compiled them There are a few more, but I listed the ones that I though were most suitable for Lent.  So in no particular order..here ya go. ;-)

Light Clam Chowder

Spinach Salad with Roasted Salmon and Potatoes

Grilled Zucchini Pizza with Roasted Red Peppers and Goat Cheese

Fish Tacos

Shrimp and Corn over Cheesy Mashed Potatoes

Spinach Lasagna

Salmon Patties with Lemon Dill Sauce

Tortellini Soup

Orzo and Shrimp Salad with Asparagus

Mustard Seared Salmon

Broccoli Quiche

Grandma Kirby's Tuna Salad

Easy Eggplant Parmesan

Fettucini with Roasted Red Pepper Cream Sauce and Grilled Shrimp

Vietnamese Summer Rolls

White Pizza with Roasted Garlic and Shrimp

Zucchini Cakes

Classic Caprese Salad

Well, that should give you enough ideas for Lent and beyond.  I hope you try at least one of the recipes above...they're all tested and approved!  And if you do try something new, please leave a comment on this post, because I would love new recipes to try too!

Thank you, and God Bless your table tonight!

Carrot Apple Ginger Soup

Like most people, I am trying to lose weight this year.  I put on a couple over the holidays (who doesn't right?), and I still want to shed 10-12 pounds from my last pregnancy.  I lost 10 pounds last fall, but fell off the wagon a little after my husband started to work late in the evenings and I wasn't able to get out and exercise.  

So now, I'm back on track.  I'm walking 1.5 miles 3 times a week (hoping to increase that gradually), and lifting weights to get rid of those "bat wings" under my arms.  I really want to lose these last few pounds...not because I have to, but because I know I should, and in the long run, I'll be healthier for it.   

So, I'm trying to make healthy meals for a while.  I'm actually doing double duty.  My hubby is trying to lose weight too.  His father had a major heart attack last month, and I think it was a bit of a wake-up call for him.  So I'm cooking 2 meals every few days...one for us to eat at home, and one for David to take to work for lunch.  He really likes hot meals (no cold sandwiches!), and I'm hoping I can send him with tasty leftovers as much as possible. 

The funny thing is, David doesn't like this soup.  He hates anything that tastes even remotely like winter squash, and he said this soup tastes like squash to him.  I think it tastes likes carrots.  (I made pork roast and turkey sausage for him instead).  But you'll have to be the judge.  It's easy to make, only takes a few ingredients, and you can have 2 bowls of it without feeling one bit guilty!  

Carrot Apple Ginger Soup

3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 small (or 1 medium) apple, chopped
5 cups carrots, peeled and chopped
4 cups vegetable or chicken broth
1/4 teaspoon freshly grated nutmeg
salt and black pepper to taste


In a large stock pot, heat the olive oil over medium heat.  Saute the onions and carrots for about 5 minutes.  

 Add the garlic and ginger and let it go for another 5 minutes.  

Now toss in the apples and cook for another 5 minutes.  Season to taste with salt and pepper.  

Pour in the vegetable/chicken broth and bring to a boil.  Once it's boiling, turn the heat down to a simmer, and let the soup gently bubble for 25-30 minutes or until the carrots are tender.  

Puree the soup in batches in a blender or use an immersion blender to blend the soup right in the pot.  Still don't have one?  I told you to ask for one for Christmas! ;-)  (The soup will be smoother if you use a blender, and a bit chunkier if you use the immersion blender).

Taste and adjust the seasonings.  Add a pinch or two of nutmeg (freshly ground is divine, but ground nutmeg is just fine!).  I also added about 1/4 cup of cream (it was in the fridge and needed to be used up.  By all means you can leave it out).  
Serve garnished with a sprig of parsley.  This freezes beautifully for 3 months.  Thaw overnight in the fridge before reheating.  

I've been eating this soup every day for almost a week now, and haven't gotten tired of it yet.  Theresa has had some as well...and she loves it!  Every time I heat up a bowl, she crawls into the kitchen and won't stop fussing until I give her some.  Silly baby girl. :-)

I hope this is a recipe you can use to kick-start your weight loss goals for the new year. 

God bless your table tonight!