Category: Foodie Friday

Heather Disarro: Sausage, Leek and Mushroom Pizza {Foodie Friday}

A few years ago when we lived in Colorado we had a favorite place in downtown Boulder called The Med that had a fantastic happy hour. Sure, the drinks were good (sangria anyone?) but our favorite part was the fantastic tapas menu. There was a margherita pizza that we would order multiples of, and we always left so stuffed that there was no dreaming up dinner by the time we got home.

About a year after our first Med happy hour, we were lucky enough to get actual pizza making lessons from the founder in a traveling brick pizza oven, and it was at that point that I started dreaming up a backyard pizza oven for our future dream house. Much like the lovely Zaza’s Pizza here in Little Rock, this pizza oven fired out the good stuff in seconds flat, as a good hot pizza oven should.

While we don’t have our dreamy Pinterest-worthy backyard patio complete with wood-burning oven, I have perfected the art of pizza in our electric range. It requires no fancy equipment, no fancy pizza dough recipe, and you can choose any toppings you like. I love this cozy version with breakfast sausage, butter-sauteed leeks and sliced mushrooms all on a bed of super simple bechamel sauce. It sounds complicated, but it’s really all about rustic ingredients that will bring people closer to the table.

As for the pizza dough, I hardly ever make my own – I’ve found that Whole Foods (or a local pizza place) can supply that need in much quicker fashion than I can. BUT if you have a favorite dough recipe far be it from me to keep you from using it!

As with all food, this pizza is best served with loved ones, a nice glass of wine (if you like) and a fresh salad. Enjoy!

Make the pizza of your dreams with this guide from @heathersdish 4 #ARWB #FoodieFriday.

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Sausage, Leek and Mushroom Pizza
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Ingredients
  1. 1 large ball pizza dough (enough for one large pizza - about 20 inches)
  2. 4 ounces breakfast sausage, browned and crumbled
  3. 1 large leek, white and light green parts only, cut in half and then cut into ½-inch half moons
  4. 4 large cremini mushrooms, sliced
  5. 2 tablespoons butter, divided
  6. 1 tablespoon flour
  7. 1 cup milk (I highly recommend using cow’s milk of some kind for this)
  8. ½ teaspoon salt
  9. ½ teaspoon black pepper
  10. ⅛ teaspoon ground nutmeg
  11. 1 cup shredded mozzarella cheese
  12. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees and place a large cookie sheet OR pizza stone (whatever you have on hand) in the oven. You want it to be screaming hot.
  2. In a small saute pan, melt one tablespoon of butter and add the leeks. Cook until the leeks are tender, stirring occasionally, about 5-7 minutes.
  3. In a small saucepan over medium heat melt the remaining tablespoon of butter.
  4. Add the flour and whisk together to create a roux, and cook for about 1 minute to let the flour flavor cook out.
  5. Whisking constantly, pour in the milk and whisk until all lumps are removed.
  6. Add the salt, pepper and nutmeg and whisk to combine.
  7. Let the milk mixture come to a simmer, whisking occasionally, until very thick and then remove from the heat.
  8. Roll the pizza dough out until it is large enough to completely cover the pan you’re preheating in the oven.
  9. When the oven and pan are hot, carefully remove the pan and quickly (and carefully!) spread the dough on top.
  10. Return the pan to the oven and bake for 5-6 minutes.
  11. Remove the dough from the oven and spread the bechamel sauce evenly on top.
  12. Sprinkle with mozzarella cheese.
  13. Sprinkle evenly with the crumbled sausage, leeks and sliced mushrooms.
  14. Sprinkle the top with Parmesan cheese.
  15. Return the pizza to the oven rack by sliding it gently off of the hot pan.
  16. Bake for 8-10 minutes until the crust is slightly crisp and the cheese is bubbly and melted.
  17. Remove from the oven and let cool for about 2-3 minutes before digging in.
  18. Enjoy!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

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Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us with in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, son and two massive dogs. Heather writes her blog, Heather’s Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music.  She specializes in creating delicious and creatively nourishing recipes.  Cooking seasonally and with as many local ingredients as possible is an important component to Heather’s style of food, and she revels in the opportunity to bring the love of cooking to the world as a way to love others well! 

 

Get your holiday favs ready for our annual Holiday Linky next week. #ARWB #foodieFriday #shareurfavs

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Jamie Smith: Social Matrix of Potlucks {Foodie Friday}

I don’t know about you, but I love me a good potluck!

I’m sure potlucks are popular everywhere in the U.S but it seems like church groups and Southerners make them legendary. Oh, and southern churches? Those folks have the granddaddies of all potlucks.

Is it just me or are there a myriad of social rules that surround potlucks? Some are stated and pretty obvious, like “bring your own server spoon” or “label your dishes if you want them back.”

I’m often intrigued by how potlucks are organized. When I was a kid, I vaguely remember it being decided by your family’s last initial. Like A-F brought a main dish, G-M brought a side dish, and so on.

My maiden name is Brunk so we obviously were assigned in the “B” category. What if someone who had the last name Gordon wanted to bring a main dish that and what if my family wanted to bring Grammy’s green bean casserole? Would the social structure of the potluck utterly break down if someone went outside their assignment?

This conundrum is why I love creative potluck themes (or not having a theme at all). Why not bring your favorite childhood dish? Or perhaps simply bring something you know you can eat (which is becoming increasingly important with the various food sensitivities out there)?

What does your tribe do about people who don’t bring food to the potluck? At a place I worked for many years, we had the issue of some people always brought several dishes and then some never brought anything. As in, they didn’t even bother to grab a 2-liter of pop. The manager finally made the rule that if you don’t contribute, you don’t eat. I thought it was fair but having to police that sucked the fun out.

Do you ever worry about what to bring to a potluck? There always seems to be this pressure at Southern potlucks to bring something made from scratch. Only the single people got a pass on bringing that bucket of chicken or *gasp* store-bought rolls. Why is this a thing?

First of all, when I was single I was not a half-bad cook so I enjoyed bringing homemade dishes. But what if you’re that busy mom who doesn’t have the time or energy to whip up magic in the kitchen? Bring the chicken…I can promise you that many people will be grateful for a food they recognize.

Oh, and did your church have that one lady who brought a famous dish that no one dared try to replicate by bringing what would most assuredly be a subpar version? I used to think people were just being weird but as an adult, I realize it’s fear. Fear of not measuring up. Fear of shaking the potluck matrix and it might appear that they were trying to unseat the macaroni casserole queen from her throne.

I have to confess that I have two dishes that I started taking to potlucks and they’ve become pretty popular. In fact, they are often requested.

Trifle

Link to Jamie’s trifle recipe: http://jamiesthots.com/2013/05/16/home-tip-fruit-and-yogurt-trifle/

My mom’s yogurt trifle is a fantastically easy summer dessert. All it has is fruit, yogurt, angel food cake and Cool Whip. I didn’t realize how prideful I had become about this dessert until my husband asked me to make it last year for his company’s Thanksgiving or Christmas potluck. What?!?? You can’t make that in the winter. It just isn’t done.

I did end up making the trifle but sent it with strict instructions that my husband was to explain to each co-worker that it’s normally a lot better with fresh fruit instead of thawed frozen fruit. Considering the bowl came back almost empty I don’t think anyone cared about the fruit.

The other dish I enjoy making is what I call “Jamie’s Enchiladas.” Basically, they are whatever is on the back of the Old El Paso enchilada sauce can but I use more meat, add sliced black olives and am very strict about using flour tortillas instead of corn. It’s weird to me that so many friends love them but it makes me feel good!

  Enchiladas500

Link to Jamie’s enchilada recipe: http://jamiesthots.com/2014/02/16/jamies-enchiladas/

What are some other rules (spoken or unspoken) that you see at a potluck? What are your favorite potluck dishes? Share your recipes in the comments!

jamiesmithJamie writes over at Jamie’s Thots where she loves sharing about life, faith, food and her four furkids.

Link to Jamie’s Thots: http://jamiesthots.com/

 

 

 

Debbie Arnold: Gary’s Favorite Pumpkin Bread {Foodie Friday}

I spent most of October experimenting with and developing recipes with pumpkin, pumpkin seeds or pepitas as an ingredient in preparation for my “starring role’ on THV 11 This Morning.   Gary’s Favorite Pumpkin Bread was one of those dishes I took with me since it seems to be a real favorite of everyone with whom we have ever shared it.   Probably most of you either don’t get up early enough (really early) or you live outside the viewing range of that program, but I have enjoyed the opportunity tof appearing on three occasions so far and, hopefully, will be looking at more in the future.  I digress.

I’ve explored all the Top 10 Ways to Enjoy Pumpkin and then some.  When it comes to pumpkin, many people automatically think of pie.  In fact, in a survey conducting by Schwan’s Consumer Brands of North America, 37 % of Americans named the pumpkin pie as their favorite only being nudged out by apple at 47%.  While I do love a good piece of pumpkin pie, I seldom make one.  When I do, it is more likely to be something in the nature of a hand pie or a tart. When it comes to sweet pumpkin baking, I’m much more likely to serve up a pumpkin roll, pumpkin spice cake, pumpkin spice doughnuts (oh my goodness!) or pumpkin cinnamon rolls.  And I’m not above enjoying those while sipping on some pumpkin spice latte.

pumpkin spice latte

Pumpkin Spice Latte

Treat yourself Pumpkin Spice Latte #ARWB #FoodieFriday via @diningwithdeb

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I am just as likely to use pumpkin in a savory manner as I am one that is sweet.  Roasted Pumpkin and Brussels Sprouts is one of the side dishes that we really enjoy.  As they caramelize, both take on a delectable and rich sweetness. Throw on a little crumbled Petit Jean Bacon or some cubes of crispy pancetta and you have a mouth full of autumn!   Make this slow cooker Chicken with Pumpkin Seed Mole I shared over on Taste Arkansas a regular part of your menu plan.  Oh and pumpkin soup?  Yes, please.  I recently made a version that used navy beans, sage and hot Italian sausage that was hearty and delicious.  It was even better warmed up the next day for lunch.

chicken with pumpkin seed mole5

 Maple Glazed Pumpkin and Chicken with Pumpkin Seed Mole

Maple Glazed Pumpkin and Chicken with Pumpkin Seed Mole 4 #TasteArkansas @ArFB

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Did you know that  a pumpkin is not a vegetable? In fact, it’s a berry. Within  family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds is the genus Cuacurbita which includes gourds, winter and summer squash, and all varieties of pumpkin.  They are indigenous to North America which is  one of the reasons they probably appeared at the early Thanksgiving feasts. However, more than likely, pie would not have been one of those dishes on the harvest table since flour and sugar were not readily available or affordable during that time.

Do you get the idea that  we like and never seem to tire of pumpkin at our house?

The original idea for Gary’s Favorite Pumpkin Bread began with Mrs. Watson from my hometown.  She was always willing to bake up a batch and would often share a loaf or two with Hubby and me when we were first married.  Because we were either working or going to school or both, baking was not high on my cooking priority list even though it was and is one of my favorite things to do now.  Mrs. Watson, I’m sure, felt sorry for my skinny hubs and thought she might fatten him up a tad.  Eventually, she shared her recipe when she decided that I might just be able to keep up with the demands of filling his tummy.

Many years ago, I began making her bread as a way of sharing during the Christmas holidays.  At first, it was a couple of recipes and a few loaves.  Our friends. Our families.  No one turned it down.  Then it started going to work with us and then to our daughter’s school.  And the list grew.  And grew.  When people see Hubby around the holidays, they automatically assume he is making pumpkin bread deliveries.  I stopped counting at 93 loaves last year.

Some of you will remember the ONE year Arkansas participated in the Super Tuesday (1988) election process; some of you weren’t even born yet, I’m sure.  Hubby was a candidate for public office in a three-county race that pretty much required us to go door to door asking for votes.  There were many days and nights when it was so dang cold that my lips seemed to freeze together!  On one particularly cold and snowy day, Hubby took small loaves of bread around with him as he campaigned.  Some people credit his victory to that pumpkin bread!  I guess it makes for a good story, but I do know that some of his supporters are always asking when the next delivery of pumpkin bread will arrive.

I hope you enjoy it as much as we do. For more ways to use pumpkin, both sweet and savory, visit DiningWithDebbie.  I’d love to know some of your family favorites as well.

Here’s the only Pumpkin Bread recipe you’ll ever need:) #pumpkin #diningwithdebbie #ARWB…

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pumpkin bread

Gary's Favorite Pumpkin Bread
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Ingredients
  1. 3 cups sugar
  2. 1 cup vegetable or canola oil
  3. 4 eggs
  4. 1 (1 pound) can pumpkin puree (not pie mix)
  5. 3 1/2 cups good quality all-purpose flour
  6. 1 teaspoon baking powder
  7. 1 1/2 teaspoons soda
  8. 2 teaspoons salt
  9. 1 teaspoon cinnamon
  10. 1 teaspoon nutmeg
  11. 1 teaspoon allspice
  12. 2/3 cup water
  13. 1 cup (or more) chopped pecans or walnuts, lightly toasted
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray two large bread loaf pans with nonstick spray.
  3. Combine sugar, oil and eggs; beat well.
  4. Add pumpkin and mix well.
  5. Sift (I don't EVEN do this anymore.) together dry ingredients.
  6. Add water and beat well. Stir in nuts.
  7. Pour into large loaf pans.
  8. Bake at 350 degrees for one hour. (If you use a convection oven, you may want to shorten this time.)
  9. Cool slightly on cake racks before removing from the pans.
Notes
  1. If you want to use other size pans, just adjust the time spent in the oven. This can be wrapped in heavy duty aluminum foil and frozen. It keeps well. My daughter replaces the nuts with chocolate chips due to our grandson's nut allergy. She bakes them as mini-muffins for their lunches (as I did for her).
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
debbie headshot

 

Arkansas Women Blogger member and co-administrator Debbie Arnold pontificates and eats at Dining With Debbie.  She and her Hubby split their time between Central and Northwest Arkansas.  She loves to cook, develop recipes and have play dates with her two perfect grands.  Mostly, she has play dates with the Perfect Ones.  Twitter: @diningwithdeb  Intagrams : @diningwithdebbie

Shannon Magsam: Curry Chicken Salad {Foodie Friday}

You might call me an occasional cook.

I have good-cooker genes in spades, but I haven’t brought them to a complete boil yet. You might say my skills are blanched, at best. Or maybe parboiled?

I like to cook when I have time or if I’m in the mood for a specific dish (which is almost always this Creamy Tomato Bowtie Pasta for me). I like to cook when I want to serve up a big helping of love to my husband  and this when I want to make my picky tween-age daughter happy.

Even though I didn’t spend much time actually preparing food when I was a kid, I absorbed lots of cooking terminology while watching my mother, aunts and grandmothers flit about the kitchen, simultaneously sautéing while prepping homemade biscuits for the oven.  

Because of those amazing home cooks, I innately know what it means to fold, dredge, julienne and caramelize.

I also learned it’s not a big deal to keep measurements completely precise, unless you’re baking, that is. And for Heaven’s sake, if you don’t like an ingredient in your chicken salad (recipe below!) or chicken pot pie – or whatever you’re making — just leave it out, replace it with something you like better or use more (or fewer) of the called-for ingredients. It’s all about customization in your kitchen.

I remember my best friend in middle school marveling at how I could cook up a tasty pot of macaroni and cheese without measuring out the six cups of water as instructed on the box. And how did I know to add a splash of olive oil to the pot so the water wouldn’t boil over?!

As with most of the cooks in my family, I just “eyeball it” when it comes to measuring.

My mother is the Queen of the Kitchen. She can pull together the most complicated meals at top speed. It ain’t no big thing for her to whip up some chicken and dumplings while making a from-scratch blackberry pie with the fruit her granddaughter just picked from the bushes up by the horse barn (that happened several times this summer).

Compared to my relatives, I’m not the Master of my Kitchen yet, but I’m becoming more advanced the older I get.

I prefer to cook a little more simply, though. Maybe it’s because I’m woefully inept at getting all the food on the table while everything’s still hot. I still don’t know how my mom does it.

One of my favorite (simplest, yet delicious) recipes right now is fall-inspired chicken salad.

I first made this fruited chicken salad recipe for a nautical-themed baby shower (link:http://nwamotherlode.com/archives/42840) at my house in Fayetteville back in May. Here’s a shot of the cute “crabs” I served:

Crab chicken salad

This recipe has become a go-to for me. I found it on the All Recipes website, but adapted it, i.e. added extra ingredients I liked and took out the ones I didn’t.  Like I said, super easy to make:.

Curry Chicken Salad
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Ingredients
  1. 4 skinless, boneless chicken breasts (cooked, diced)
  2. 1 small red apple (cored, diced)
  3. 1 small Bartlett pear (cored, diced)
  4. 1/3 cup raisins
  5. 1/3 cup halved green grapes
  6. ½ teaspoon curry powder
  7. ½ teaspoon onion powder
  8. 1 cup mayonnaise (less if you like your chicken salad drier)
  9. Salt (to taste)
  10. Pepper (to taste)
Instructions
  1. Mix diced, cooked chicken with mayonnaise.
  2. Then add curry powder, onion powder, salt and pepper. Stir.
  3. Next, add fruits and gently stir until well mixed.
  4. You can serve immediately, but it always tastes better after it’s been in the fridge for an hour or two.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

You can serve this chicken salad on croissants, fancy flatbread (or any bread, really), atop a salad (if you’re making a salad, consider cutting the pear into larger pieces and adding to the top for pretty) or just as an entrée on the plate by itself.

Here, I just made a quick salad and added a dollop of the chicken salad on top (I didn’t have green grapes, so I used red):

Chicken salad salad, Shannon

 

I  hope you enjoy the crunch of this chicken salad and happy fall! Here’s to eating at tables brimming with your favorite foods, friends and family. Cheers!

 

 

shan-blue-dress-circle   Shannon Magsam is mama to one little lady(bug), is married to a long-time newspaperman, John, and co-founded    nwaMotherlode, a resource website devoted to entertaining and connecting moms and families in Northwest Arkansas. nwaMotherlode offers advice, health information, book reviews, local mom interviews, recipes and much more. 

Karen Weido: Cooking With Kids {Foodie Friday}

tingsmom-easy-apple-cake 

Since the day my daughter was old enough to sit up, she has been in the kitchen with me. It doesn’t seem like that long ago that I had her sitting up on the counter top while I measured the ingredients, analyzed recipes, and did my best to place something edible on the table for my family.

As soon as Ting got old enough to help, baking together became a tradition for us. Lately Bug has been in on the action as well, and cooking with my kids has become one of my favorite activities.

At our house Fall doesn’t really bring a longing for pumpkin flavored anything, but it does stir up a need for apple based desserts. I started searching for a new apple-something for us to bake, and I found this Apple Cake recipe on one of those recipe database sites.

The first step for me when cooking with my kids is always prep work. It is so much easier to get all the ingredients measured out before the kids hit the kitchen. I know the day is coming that Ting will be ready to practice measuring, but for now our cooking sessions always begin with pre-measured ingredients.

tingsmom-apple-cake-ingredients (1)

I love this recipe because it is so simple for both my kids to just pour and mix all the ingredients together. Everything just goes into the same bowl and then it pours over the apples. It makes it easy when both kids can participate at the same level and this cake was definitely on that scale.

tingsmom-apple-cake-kids-cook

 We also loved this cake because it smells delicious when it gets in the oven, and it tastes even better when it gets on the table!

 What are your favorite fall dessert recipes?

Easy Apple Cake
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Ingredients
  1. 3 pounds apples, peeled & sliced
  2. 2 cups all-purpose flour
  3. 1 ½ cup sugar
  4. 2 teaspoon baking powder
  5. 1 teaspoon salt
  6. 2 eggs
  7. 1 cup vegetable oil
  8. 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 9x13 baking dish.
  3. Place sliced apples into baking dish.
  4. In bowl, mix together all remaining ingredients.
  5. Spread mixture over apples and pack down.
  6. Lightly sprinkle cinnamon on top.
  7. Bake 45 minutes or until puffed and lightly brown
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

tings mom

 

Karen lives in South Arkansas with her husband and two kids. When she’s not working or chasing kids, she blogs about her family’s life on Ting’s Mom Blog. She also reads books for all ages and reviews them on her book site, Ting’s Mom Books.

Amanda Fiveash: Pumpkin Crumble Muffins

By Amanda Fiveash 

pumpkin-muffin-recipe-title

As soon as the first hint of pumpkins emerges from the farms, my son is going down the list asking for his favorite pumpkin recipes.  He can’t quite seem to get enough pumpkin anything in the fall.  His first request this year was for pumpkin crumble muffins!  They are his all-time favorite fall treat.  In his words, they are scrum-dittili–umptious.  I would have to say I agree. 

There is nothing like having an entire house filled with the amazing aroma of fall.  The spice combination that fills the muffins are warm, tickling your taste buds. 

As I pulled these from the oven, the children waited rather impatiently.  Once they were placed on the cooling rack, their patience was tried even more.  “How many pictures are you going to take?” echoed from their lips.  I snapped several photos, and caved.  They just smelled too good to not savor them warm. 

pumpkin-muffin-recipe-toppings

 

The best thing about this recipe, other than eating them, is the fact that they are so simple.  You don’t even need a mixer, just a bowl and spoon! 

Looking for a muffin that just says “fall?” Here’s one for you.

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Pumpkin Crumble Muffins
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For the muffins
  1. 1 1/2 cup of all-purpose flour
  2. 1 cup of sugar
  3. 1 teaspoon of baking soda
  4. 1/2 teaspoon of salt
  5. 1 1/2 teaspoons of pumpkin pie spice
  6. 1 cup pumpkin puree
  7. 1/4 cup of almond milk (or milk)
  8. 1/3 cup of melted coconut oil (or butter)
  9. 2 large eggs
  10. 1 teaspoon of vanilla
  11. 1/3 cup of mini chocolate chips (optional)
For the topping
  1. 1/3 cup of flour
  2. 1/2 cup brown sugar
  3. pinch of salt
  4. 3 tablespoons of coconut oil
  5. 1/3 cup of chopped pecans or walnuts (optional)
Instructions
  1. Preheatthe oven to 350
For the muffin batter
  1. Line a muffin pan with liners or lightly oil the inside of each cupcake indention and set aside.
  2. Combine all dry ingredients in a medium bowl. Stir and set aside.
  3. Combine all wet ingredients together.
  4. Stir in the dry ingredients until the mixture in just combined; fold in the chocolate chips.
  5. Spoon the batter evenly into each tin.
For the crumb topping
  1. Combinethe dry ingredients for your crumb topping
  2. Add in the coconut oil and stir with a fork until it starts to form crumbs.
  3. Divide the mixture over the muffins.
  4. Loosely cover the tops of the muffins with foil and bake for 10 minutes; remove foil and continue to bake for 17-20 minutes.
Notes
  1. As tempting as it is, allow them to cool slightly before diving in!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
 

What is your favorite pumpkin recipe? 

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Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family in Northern Arkansas.  Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel.  You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.

In Between Seasons Basil Cucumber Lemonade

pic1By Jodi Coffee

It’s Fall, y’all! Well, at least that’s what the calendar is telling us. The temperatures here in Southwest Arkansas have yet to fully give way to the cool days of Fall. We have been teased with a few drops into the 50’s and 60’s and then back up again in the high 80’s and low 90’s. It does wonders for one’s sinuses and can make a mama go mad when trying to pack for a weekend with three littles. Packing enough clothes to cover a range of temperatures TIMES THREE has likened our crew to that of the Beverly Hillbillies…and I have an oversized vehicle!

 As I was saying…

 My garden is in an in-between phase as well. My summer veggies are tuckering out and my newly planted cold crops are taking their sweet little time. It’s hard to go from eating from the garden every day to “watching the kettle boil”… a mistake I hope to avoid next season.jodi fall garden

  One reliable source is my herb garden. I LOVE herbs. I love them for many different reasons, but one that tops the list is the fact that they are fairly low maintenance. I keep most of my herbs in pots. It helps to keep them contained (to an extent) and they each hang out in their own space. 

jodi herbs

 In a time when it’s officially one season and feels like another, I tend to stick with food and drink that pair with the temperature. The fashion world doesn’t seem to be this tolerant). I can’t eat chili or drink hot chocolate when it’s 85 degrees out. Just. Not. Right. SO, fortunately, there are ways to eat fresh and roll with Mother Nature.

I am constantly trying to come up with ways to use the fruits of my labor. Literally. As in, the stuff from my garden. During this ‘tween phase, a nice cucumber-basil lemonade is the perfect way to celebrate the phasing out of summer and the welcoming of Fall. It’s simplistic yet divine. It’s refreshing and fabulous all in one. And speaking of ONE, this recipe is for ONE. My kiddos turn their noses up at my herbal concoctions (in actuality they pinch their little noses…they’re not fond of the smell), SO this is something I enjoy solo. Being SOLO and having the time to sip on some lemonade is a rare occasion. When I am able, I treat this mama right!

I go out and grab a few stems of basil from my herb garden.  I suggest placing them immediately in a mason jar or vase of water as the leaves will brown quickly.  Take one or two lemons (depending on size) and juice the fire out of ‘em. I mean juice the JUICE out of them!  Add your basil and cucumber and get to muddling. 

jodi lemonade collage500

 Since I don’t own a muddler, I used the end of one of my nifty handmade spoons made by my Dad.  This can be rather therapeutic. (Especially if the dogs just tracked in grass on a freshly mopped floor…hypothetically speaking and all.)  Add the sweetener (I used Stevia) and water.  Stir and let the flavors hang out for 10-15 minutes.

This may be a good time to go and start some laundry or move the clothes over to the dryer. Or, you could flip through your favorite magazine. But, you may want to save that until you have your drink in hand.  When the time is right, transfer ingredients to a mason jar filled with ice. And YES, I do recommend a mason jar. It makes it that much better.

 Garnish with cucumber slices and basil.  Walk around, enjoy the weather.  Take it poolside.  Oh no! No glass poolside! (Rules are made to be broken, and besides – you’re home alone. The kids will never know.)   Check out the garden. It will help you cope with those oh-so-slow sprouts.

  And there you have it.  Simplicity at it’s best!

lemonade 500

 But, just in case,  here  is the printable recipe just for YOU.

Is your garden tuckered out? Try this In Between Season Basil cucumber Lemonade from…

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In Between Seasons Basil Cucumber Lemonade
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Ingredients
  1. 1/4 cup freshly squeezed lemon juice
  2. 1/4 cup chopped cucumber
  3. 4-5 fresh basil leaves
  4. 3/4 teaspoon stevia (2 packets) OR 1 1/2 tablespoon extra fine sugar
  5. 3/4 cup cold filtered water
Instructions
  1. Combine lemon juice, chopped cucumber, and basil leaves in measuring cup
  2. Mix and muddle ingredients for 1-2 minutes
  3. Add stevia OR sugar
  4. Add water
  5. Stir to combine
  6. Let flavors meld for 10-15 minutes
  7. Enjoy!
Notes
  1. *Tip: this recipe may be doubled to amount needed if you feel inclined to invite someone to join you.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

jodi coffee

Jodi Coffee, who blogs at The Coffee House Life, is the mom of three beautiful and energetic little girls that ALWAYS give her something to blog about. She loves to try new things — food, travel and adventure. In her spare time…wait a minute. What is that? She enjoys training for triathlons, and has her sights set on an IRONMAN in the near future. She is a backyard farmer, a farmers’ market manager and enjoys helping bring healthy opportunities to her community.

 

 

Flirting With Figs {Foodie Friday}

By Wendy Finn of I Touch People

My mom loves figs. If I‘m at a Trader Joe’s I always pick up some Calmyrna figs for her. Back in the day I remember her loving fig newtons. I never really dug it, until I watched her gleefully planting a fig tree in her yard, not sure if it would make it through the cold Arkansas winters. But when winter comes, my mom goes outside with sheets and blankets and covers up her fig tree. When it was small this was okay. As it got larger it was kind of ridiculous, but not really, if you are serious about your figs.

My mom is serious about her figs, ridiculously serious about her figs.

figs 2a

Raw Fig Jam
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Ingredients
  1. 6 fresh figs
  2. 2 to 4 tablespoons of honey (agave if you're going for vegan)
  3. one vanilla bean (or one teaspoon vanilla)
  4. 2 tablespoons chia seeds
Instructions
  1. Whiz it up in your blender, move it to the jar you want to store it in (if you don't eat it all right when you make it), and let it sit for a few minutes while the chia seeds expand and give it texture.
  2. We eat this spread on Amie Sue's Raw Honey Oat Cinnamon Bread that I make regularly in our house.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Here’s a Raw Fig Jam for your enjoyment. #ARWB #FoodieFriday @imspa

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I would never have given a fig about them, if she didn’t love them so much.  It’s not something that I see around me on a day to day basis and they are not super visible in the grocery store.  Now I’m addicted and I want my own fig tree.  I’ll be the crazy lady on my street covering up my ginormous fig tree with sheets in the winter time.

IMG_0149figs 3a

As a fresh fruit they are amazing.  As a dried fruit, with the natural sugar coating on the outside, they are even more amazing.  They make a great raw jelly, and my absolute favorite thing to do with figs is turn them into raw food power bars.  The texture with the seeds is addictive.  And the recipes are sooo easy.  You can’t help but incorporate them into daily life.  Good mojo all around.

figs 1a

 This post turns out to be a kind of tribute to Amie Sue, because this next recipe I have adapted over time to suit my kitchen needs, but I first got the recipe off her site Nouveau Raw.  I think she is my favorite raw food chef on the web.  Her web site is beautifully done, her recipes are innovative, do-able, and often have complex flavors.  I have seen it done other places, but I love her use of cardamom in these power bars.  Other aspects of this recipe I have changed, but I still love to use the cardamom.  I especially love to smell my herb grinder after I have whizzed up the seed pods.

 I am a full time nursing student, I own a small business with 8 employees, and I have a husband and four sons ranging in age from 19 to 9.  I have a tendency to streamline recipes to make them faster and bigger.  Functional is the name of the game.  Also, I have to work with what is my kitchen.  I don’t have time to run to the store.  If I have it on the shelf and it seems like a safe bet, it’s going in.  Especially with power bars.  You just can’t go wrong.

Sharing Raw Fig Power Bars on #ARWB #FoodieFriday by @imspa

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Wendy finn headshotWendy Finn is the mother of 4 boys, owner of I.M. Spa, a Raw Food Enthusiast and educator, a world traveler in pursuit of superior massage education, a Master Massage Therapist of 20 plus years, a gardener, and a nursing student.  She’s passionate about touching people and sharing health.

Business www.imspa.net
Twitter @imspa
Instagram @itouchpeople

Dishing It With Chef Matt McClure {Foodie Friday)

 By Debbie Arnold

matt mcclure

This year’s Foodie Friday preconference of #AWBU featured four outstanding speakers, including Chef Matthew McClure (@matthewrmcclure) of The Hive at 21CBentonville. He encouraged all of us  to eat seasonally and eat locally. Much of his menu at the restaurant is determined by the produce he procures from local vendors and farmers. We were treated to two of his favorites during his presentation which we devoured on the spot.  He graciously agreed to share his Roasted Chicken with Garam Masala Spice and OkraTouille recipes with us.

He brought along a little friend to help with the presentation.

penquin

We might have been tempted to lick the platter!

We are especially thankful to Taste Arkansas for sponsoring Foodie Friday and supporting ARWB. 

spoons2

 

How to cut up a chicken into 10 pieces.

Dishing it up with @matthewrmcclure for #AWBU #FoodieFriday.

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Roasted Chicken with Garam Masala Spices
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For the spice
  1. 2 star anise
  2. 2 guajillo pepper
  3. 1 cinnamon stick
  4. 1 teaspoon mustard seed
  5. 1 teaspoon anise seed
  6. 1/2 teaspoon pink peppercorns
  7. 1/2 teaspoon black peppercorns
  8. 1 teaspoon cumin
  9. 1 teaspoon coriander
  10. 1/2 teaspoon cloves
For the Chicken
  1. 1 whole chicken cut into 10 pieces
  2. 1/4 cup garam masala spice mix
  3. 2 teaspoons kosher salt
  4. 2 teaspoons sugar
Instructions
  1. Toast the spices and then grind into a fine powder.
  2. Massage the chicken with all spices, salt and sugar.
  3. Roast the chicekn in a 375 degree oven for 25-35 minutes until done.
  4. Remove from the oven and allow to rest for 5-10 minutes.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
 matt mclure chicken lindsey march

OkraTouille
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Ingredients
  1. 1 yellow onion, diced
  2. 1 pint chopped tomatoes
  3. 1 cup summer squash, diced
  4. 1 pint fresh okra, sliced 1/2-inch thick
  5. Aleppo pepper
  6. salt
  7. canola oil
Instructions
  1. Stew the onion with oil and salt until translucent.
  2. Add chopped tomato to onions and continue to stew until they are completely cooked through and tender.
  3. In a cast iron pan, begin to sear the squash and okra over medium-high heat in canola oil; do not overcook. Allow the squash to cook until it is golden-brown but not mushy.
  4. Repeat this process until all of the squash and okra are cooked and added to the stew.
  5. Once the stew is built, simmer over low heat for 20 minutes to allow the flavors to blend and to thoroughly cook the okra.
  6. Finish with a generous pinch of Aleppa pepper.
  7. Taste and adjust seasoning as desired.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

debbie headshotDebbie Arnold serves as a co-administrator for Arkansas Women Bloggers and pontificates and eats at Dining With Debbie.  She and her Hubby split their time between Central and Northwest Arkansas.  She loves to cook, develop recipes and have play dates with her two perfect grands.  Mostly, she has play dates with the Perfect Ones.  If you’re interested in writing for Foodie Friday, she’s the one to contact.

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Tasty 10-Minute Chicken Salad {Foodie Friday}

By Laurie Marshall of JunqueRethunque

Several years ago we began cutting wheat out of our son’s diet, so the typical sandwich solutions for lunches and snacks were right out. I wanted to come up with some quick and tasty options, and this chicken salad has become a favorite go-to. It’s even easy enough to whip up at the last minute before school in the mornings. (Especially if you take your kids to school while still in your p.j.s, like I do on occasion…) My son usually eats it with gluten-free pretzels like a dip, but it makes a tasty sandwich if gluten isn’t an issue for your family.

Foodie Friday chicken salad 4

Not only is this super easy to make, it’s also easy to be creative with the ingredients in this recipe. You can toss in your favorite ingredients to change up the flavor and texture. For example, my son likes the combination of apples, grapes and almonds, but you could substitute those for carrots, celery and pecans. I am a fan of the herbalicious flavor that is infused by the fresh thyme, but I know it might be a bit much for some. If you have suggestions for additional variations, share them in the comments section.

 Foodie Friday chicken salad 5

Chicken Salad
Yields 3
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Ingredients
  1. 1 9.75 oz. can white-meat chicken (you can use leftover roasted chicken too!)
  2. 1 small apple, diced (I use Fuji apples for sweetness and crunch)
  3. 2/3 cup seedless grapes, any color
  4. 1/4 cup roasted almonds, chopped
  5. 1/4 cup mayo with olive oil
  6. 2 Tblsp fresh thyme (optional)
Instructions
  1. In a small mixing bowl, stir together all ingredients, taking care to distribute each ingredient evenly through the mixture. If you like a creamier chicken salad, just add a bit more mayo until it has reached the consistency you prefer.
  2. Boom! You’re done! Did I mention it was easy?
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

LaurieMarshall

 

lLaurie is a writer and junque-hunter living in Springdale, Arkansas with her husband, son and three goofy cats. She raises kids and chickens and makes messes in her craft room. She loves to create good food, pretty gardens, and happy kids. But when that doesn’t happen as planned, she simply reads about them on Pinterest. You can follow Laurie at See Laurie Write.