Category Archives: Healthy Recipes

Abso-fruit-ly Yummy Smoothie Recipes

Last summer you may remember from my Backpacking For Dummies post that, due to wildfires and drought conditions, Colorado looked a little like this:

Well this September we have received 50% of our average annual precipitation within the last 48 hours, so now it looks a little more like this:

I know homes, businesses and people have experienced devastating loss over the past 2 days. I would like to express my sympathies to everyone who has been affected by this disaster.

So guess what this is. Just guess! okay fine I’ll tell you: this, yes this very thing that you are reading with your eyeballs, is my 100th post on Maggie’s Mind Mumbles!

Congratulations to me but mostly congratulations to you. You, who come here to my blog and read whatever nonsense gibberish I happen to feel like writing in the moment. I really appreciate it. (No, I’m not crying! Someone just poured water all over my face).

Not only is this post #100, it’s also Friday, which we all know is the best day of all the days. AND not only is it Friday, it’s Food Fun Friday (what a big day!) so it’s time to blend up some fun. Today’s recipes are berry good. Check out the 36 supercharged smoothies in the a-peel-ing infographic below!

These 36 are sub-lime aren’t they? But in case that’s not just peachy with you, here are just a few more grrrrape recipes.

  • Banana – 2 frozen bananas, 1/2 cup vanilla yogurt, 1/2 cup milk, 2 teaspoons honey, a pinch of cinnamon.
  • Strawberry Banana – Same as above, replace one banana with a cup of frozen strawberries.
  • Strawberry shortcake – 2 cups frozen strawberries, 1 cup crumbled pound cake, 1 and 1/2 cup milk, sugar to taste and top with whipped cream.
  • Triple Berry – 1 and 1/2 cups frozen mixed blackberries, raspberries and strawberries, 1/2 cup yogurt, 1/2 cup milk.
  • Raspberry Orange – 1 cup orange juice, 1 cup frozen raspberries, 1/2 cup plain yogurt.
Food Network
  • Peach Mango Banana – 1 cup frozen mangos, 1 cup frozen peaches, 1/2 frozen banana, 1 cup plain yogurt.
  • Honeydew Almond – 2 cups frozen honeydew melon, 1 cup almond milk
  • Cantaloupe – 2 cups frozen cantaloupe, juice of 1/2 lime, 1/2 cup water, sugar to taste.
  • Carrot Apple – 1 cup carrot juice, 2 cups frozen apple.
  • Kiwi Strawberry – 1 cup frozen strawberries, 2 peeled kiwis, sugar to taste.
Food Network
  • Cherry Vanilla – 1 and 1/2 cup frozen cherries, 1 cup milk, 1/2 cup vanilla yogurt.
  • Tangerine Honey – 4 frozen tangerines, juice of 2 limes, 1/4 cup honey, 1 cup ice.
  • Apricot Almond – 1 and 1/2 cups apricot nectar, 1/2 cup vanilla yogurt, 2 tablespoons almond butter.
  • Grape – 2 cups frozen grapes, 1 cup grape juice.
  • Blueberry Pear – 1 and 1/2 cups frozen blueberries, 1 frozen pear, 1 and 1/2 cup maple yogurt.
Food Network
  • Banana Date Lime – 2 frozen bananas, 3/4 cup chopped frozen dates, the juice of 1 lime, 1 and 1/2 cup milk.
  • Peach Ginger – 2 cups frozen peaches, 1 and 1/2 cups buttermilk, 3 tablespoons brown sugar, 1 tablespoon fresh ginger.
  • Grapefruit – 1 frozen grapefruit, 1 cup grapefruit juice, 3 tablespoons sugar, a pinch of cinnamon. 
  • Pomegranate Cherry – 1 cup frozen cherries, 3/4 cup pomegranate juice, 1/2 cup plain yogurt, 1 tablespoon honey, 1 teaspoon lemon juice, a pinch of salt, a pinch of cinnamon. 
  • Vietnamese Coffee – 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk, a pinch of cardamom, 1 and 1/2 cups ice.
Foor Network
  • Blueberry Banana – 1 frozen banana, 1 cup frozen blueberries, 1/2 cup coconut milk, 1 tablespoon honey, 1 tablespoon lime juice, 1/4 teaspoon almond extract.
  • Creamy pineapple -2 cups frozen pineapple, 1/2 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey, 1/4 teaspoon vanilla, a pinch of nutmeg, a pinch of salt.
  • Peanut Butter Apple – 1 frozen apple, 3 tablespoons peanut butter, 2 tablespoons flaxseeds, 1 and 1/2 cup milk, honey to taste.
  • Apple Ginger – 1 frozen apple, 1 tablespoon fresh ginger, the juice of 2 limes, 1/4 cup honey, 1 cup water.
  • Creamsicle – 3/4 cup frozen orange juice concentrate, 1/2 cup water, 1 cup vanilla frozen yogurt.
Food Network
  • Lemon Poppyseed – 2 teaspoons poppyseeds, the zest and juice of 1/2 lemon, 1 cup plain yogurt, 1/2 cup milk, sugar to taste.
  • Mango Acai – 8 ounces frozen acai, 1 cup frozen mango, 1 cup orange juice.
  • Mexican Coffee – 1/2 cup chilled espresso or strong coffee, 1/2 cup milk, 3 and 1/2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon almond extract, 1 and 1/2 cups ice.
  • Banana PB&J – 1 cup frozen banana, 1 cup milk, 1/4 cup peanut butter, 1/4 cup wheat germ, 2 tablespoons jelly.
  • Black Raspberry Vanilla – 1 pint frozen blackberries, 1/2 cup frozen raspberries, 1 cup vanilla yogurt, 1 tablespoon honey.
Food Network
  • Chocolate Raspberry – 1 cup raspberries, 1 cup chocolate frozen yogurt, 3/4 cup milk.
  • Pomegranate Berry – 1 cup frozen blueberries, 3/4 cup beet juice, 3/4 cup pomegranate juice, honey to taste.
  • Cucumber Kale – 1 and 3/4 cup vegetable juice ice cubes, 1/2 cucumber, 3 kale leaves, the juice of 1/2 lemon.
  • Pineapple Mango – 1 cup frozen pineapple, 1 cup frozen mango, 1 cup coconut water, a pinch of allspice.
  • Peanut Butter Banana – 1 frozen banana, 1 cup vanilla yogurt, 1/2 cup peanut butter, 1/3 cup milk, 2 tablespoons malted milk powder, 1/2 teaspoon cocoa powder, a pinch of salt.
Food Network
  • Oatmeal Cookie – 1 cup vanilla yogurt, 1 cup milk, 1 cup oats, 1 teaspoon flaxseed, a pinch of cinnamon, top with a cookie.
  • Chocolate Banana – 1 banana, 1 cup chocolate frozen yogurt, 1/2 cup milk, a pinch of salt.
  • Apple Spinach – 2 cups spinach, 1 frozen apple, 1/2 cup silken tofu, 1/4 cup milk, 1/4 cup orange juice, 1 tablespoon wheatgerm, 1 tablespoon honey, 1 tablespoon lemon juice.
  • Mint Jalapeno – 1/3 cup fresh mint leaves, 1 jalepeno pepper, 2 and 1/2 tablespoons honey, a pinch of salt, 2 cups plain yogurt, top with toasted cumin seeds and cilantro.
  • Cucumber Honeydew Mint – 1/2 cucumber, 1/2 frozen honeydew melon, 1 cup pear juice, 2 tablespoons lime juice, 1/4 cup mint leaves.
Food Network
  • Strawberry Maple – 2 cups frozen strawberries – 1 and 1/2 cups milk, 1/ cup maple syrup, 1/4 cup wheat germ, a pinch of cinnamon.
  • Birthday Cake – 1 and 1/2 cups vanilla frozen yogurt, 1/4 cup wheat germ, 1 cup milk, juice of 1 lemon, 1/4 teaspoon almond extract, top with sprinkles.
  • Carrot Mango Herb – 1 cups frozen mango, 1/2 cup carrot juice, 1/2 cup orange juice, 1/4 cup mint, tarragon or basil.
  • Blueberry Banana Spinach – 1/2 cup yogurt, 1/2 cup milk, 1/2 cup frozen blueberries, 1 cup spinach, 1 tablespoon flaxseed, 1/2 frozen banana.
  • Banana Split – 1 frozen banana, 1/2 cup frozen strawberries, 1 teaspoon cocoa powder, 1 cup yogurt, 1 cup milk.
Food Network

Smoothie making is a science and a tricky balancing act. The best rule of thumb is to include one frozen ingredient and one liquid ingredient in whatever combination you want. I like to freeze the fruit because I find it is hard to keep fruit from going bad in the summer when fresh is available and it’s cheaper in the winter to buy frozen. You can freeze juices, teas, coffees, etc. into cubes and use that or plain water cubes as well.

Practice makes perfect and soon you will find a routine that works well for you. Play with these recipes and concoct your own to really get into the smoothie making s-pear-it.

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Ohio Buckeye Protein Bites

It’s Food Fun Friday (which, let’s face it, is every Friday) and I will share with you an alteration of a recipe that is a family favorite: Ohio Buckeye Cookies.

Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites

Inspiration for these cookies hit me on the head, literally, as I was on a walk. There is a tree called an Ohio buckeye (Aesculus glabra) which can be identified, according to my tree identification book:

Leaves have 5 to 7 short-stemmed, lanceolate leaflets, each 4 to 6 inches long and 0.5 to 1.5 inches wide. The yellow flowers, hairy below and with stamens longer than the petals, are borne in erect panicles, 5 to 7 inches long. The capsule, about 2 inches in diameter are spiny on the surface and usually enclose two seeds, about 1 to 1.5 inches in diameter. Brown bark is fissured and scaly. Grows 50 to 90 feet tall and 2 to 3 feet in diamet; crown oblong, rounded. Also leaves and twigs have an unpleasant odor when bruised.

Which probably means very little to most of you but, the plant nerd that I am, I couldn’t leave out any of those details.

Maggie's Mind Mumbles//: Ohio Buckeye tree nut and leaves

It was this very nut that fell from it’s lofty branch and hit me squarely on the top of my head. Like Isaac Newton before me, I was struck with an idea (although I will not claim that my idea will change the course of science as we know it) and a craving for the buckeye cookies my grandma makes.

When I came home I looked up the recipe for this delectable treat. I was surprised by the amount of sugar added to many of the recipes I found and decided to work out a recipe for more of a protein bite in favor of this sugar packed morsel.

These are the ingredients I used.

Maggie's Mind Mumbles//: ingredients for Ohio Buckeye Protein Bites
Add peanut butter, rice milk and seeds to a medium sized bowl.
Maggie's Mind Mumbles//: ingredients for Ohio Buckeye Protein Bites

Stir until everything is mixed together. The mixture should be very sticky, but not liquidy at all. 
Maggie's Mind Mumbles//: peanut butter filling for Ohio Buckeye Protein Bites
Using a spoon and your hands, form 1-2 inch balls out of the mixture and place them on wax paper to keep them from sticking. 
Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites without chocolate
Put in the freezer for at least 30 minutes. Once the peanut butter balls are chilled, remove them from the freezer.
Melt your chocolate over a stovetop or using a microwave, being careful not to burn the chocolate. 
Maggie's Mind Mumbles//: Melting Chocolate
While the chocolate is still melted, dip the peanut butter balls in the chocolate, covering them completely. 
Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites

Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites dipped

Return the chocolate covered peanut butter protein balls to the wax paper. 
Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites

Return to the freezer for 4 hours (or overnight). Store in refrigerator. Makes about 24 small peanut butter protein balls.
Maggie's Mind Mumbles//: Ohio Buckeye Protein Bites

Ingredients:

  • 1 jar (16 oz) natural peanut butter (I use chunky, but if you prefer smooth, use that)
  • 6-8 tablespoons rice milk (any other kind of milk should work fine too)
  • 6 tablespoons hemp seed, flax seed or chia seed
  • 6.4 oz dark chocolate, or about two regular sized chocolate bars (85% or higher cacao is ideal, I used Chocolove)

Directions:

Add peanut butter, almond milk and protein powder to a medium sized bowl. Stir until everything is mixed together. The mixture should be very sticky, but not liquidy at all. Using a spoon and your hands, form 1-2 inch balls out of the mixture and place them on wax paper to keep them from sticking. Put in the freezer for at least 30 minutes. Once the peanut butter balls are chilled, remove them from the freezer and melt your chocolate over a stovetop or using a microwave, being careful not to burn the chocolate. While the chocolate is still melted, dip the peanut butter balls in the chocolate, covering them completely. Return the chocolate covered peanut butter protein balls to the wax paper and return to the freezer for 4 hours (or overnight). Store in refrigerator. Makes about 24 small peanut butter protein balls.
And now for the poem that comes in every Chocolove chocolate bar:
Strong Dark
 
Sonnet 75
So are you to my thoughts as food to life,
Or as sweet-seasoned showers are to the ground;
And for the peace of you I hold such strife
As ‘twixt a miser and his wealth is found.
Now proud as an enjoyer, and anon
Doubting the filching age will steal his treasure,
Now counting best to be with you alone,
Then bettered that the world may see my pleasure,
Sometimes all full with feasting on your sight,
And by and by clean starved for a look,
Possessing or pursuing no delight
Save what is had, or must from you be took.
Thus do I pine and surfeit day by day,
Or gluttoning on all, or all away.
William Shakespeare 

Why I Don’t Make Apple Sandwiches (anymore)

I remember when I first discovered apple sandwiches on pinterest. I thought the idea was so novel and I’m sure you’ve seen the idea floating around the internet. I decided to try it out. It was seriously the best thing I ever tasted. I ate it at least once every day. This is the general process.

Slice the apple. Using a cookie cutter or apple corer cut out the core, or a knife works too but it’s not as neat looking. Can we just take a minute to notice the lime green (I guess you would actually call it apple green) apple shaped cutting board and the lime green (again probably apple green) apple-picture apple corer. This is very matchey-match, is it not? Totally unintentional.

Spread your peanut butter. I like creamy but crunchy works fine.

Sprinkle some granola on two of your apple slices and add chocolate chips or raisins to the other two (or more granola).

Then stick it together.

After a while this process became irksome to me. Peanut butter does not like to stick to apples; I got more on my hands than the slices. The granola always landed everywhere but the peanut butter and precision with the chocolate chips was tedious. So now I cut apples like a normal person…

Add some granola and chocolate chips to a small dish,

Smear in some peanut butter,

And stir it around. It’s the same flavor combination with about half the work. You’re welcome.

Oh boy, you’re in for a treat!

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Rainbow Chicken Fajitas

Rainbow Chicken Fajitas are named such because they are made with a rainbow of vegetables. I’m sorry to disappoint those of you who were expecting to see the newest addition to the My Little Ponies family.

This is Rainbow Fajitas; note the chile pepper cutie mark.

Anyway, it’s Food Fun Friday so I’ll get on with the recipe. This is a meal I have been making since I lived at home. It was one of those my mom taught me: basic and quick for nights when we had a lot going on and she didn’t have time to be super creative. Now that I live on my own I make it quite frequently (I often don’t have time to be creative). The point:

  • It’s a delicious meal that doesn’t take too much time (prep, cook or clean-up), basically a one pan meal,
  • I have made it for friends multiple times and always receive compliments, and 
  • when I tell my boyfriend it’s fajita night the response is always enthusiastic (and he doesn’t even like bell pepper that much!)

       Start by preparing your vegetables. I used red, orange and yellow bell peppers because they were a dollar per pepper at the grocery store. I wanted to add more color so I also used a red onion and some zucchini. Any vegetable you have in your inventory would work beautifully; traditionally peppers and onions are involved. Cut everything into somewhat equal-sized sticks.

      Set aside the veggies while you cook the chicken. I always use chicken for fajitas because it’s how I learned; I’m sure it is just as simple to use steak. King Soopers just introduced a new meat brand, which is free range, so they were having a sale on all meat produced by this brand (meat sales are the best sales, especially free-range meat sales).

      Slice the chicken breast into strips. Heat oil in a cast-iron skillet over medium heat. Add the chicken to the skillet.

      Let sizzle for about 3 minutes then flip chicken strips. It’s important to not stir the chicken around in the pan too much because it makes the meat very tough if jostled too much. If you are worried about burning it, reduce the heat (and increase the time cooked).

      After another 3 minutes cooking on the other side they should be cooked through, if they aren’t done you can continue cooking now. They also continue cooking while wrapped in foil and later, when added to the skillet again with the vegetables. So I wouldn’t worry too much.

      Lay out a piece of aluminum foil on the counter, remove chicken from the pan and place on foil.

      Wrap chicken in the foil to keep warm while veggies cook.

      Add a little bit more oil to the skillet and heat over medium. Add the prepared vegetables to the skillet.

      You can buy the packets at the store, McCormick’s is the only one that I know of that doesn’t pack their seasoning packets with preservatives. I make my own mix and keep it in a spice jar. I use it for tacos and fajita’s both. Sometimes I mix it in with ground turkey for burgers as well, and it’s great for chili. I’ve said it before and I’ll say it again: multi-purpose is a college girls best friend.

      Here is the recipe for my mix:

      Cook veggies until tender. Then add about half a cup of water and 3 tablespoons of fajita seasoning, stir the vegetables to coat them in the seasoning. 

      Now unwrap your chicken. Pour any liquid that has gathered in your packet out in the sink, then add the chicken to the skillet and stir. Cook until water mostly evaporates.

      Serve wrapped in a warm tortilla with beans (I made “refried” beans the same day, what a treat to have beans straight from the crock-pot), cheese, sour cream, salsa, lettuce, etc. Whatever suits your fancy! Smaller fajita tortillas are really the best for this recipe, we only had burrito tortillas and they worked fine. We just had monster fajitas!

      Don’t show these to Chipotle; If I ever need a job there, this is evidence against my burrito wrapping skills.

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      Slow-cooker (not so) Refried Beans

      I honestly had no idea the you could make refried beans at home. Or at least I never really thought about it. It’s most likely because I am probably the only person in the world who actually enjoys re-fried beans from a can, Rosarita vegetarian refried beans to be specific (which coincidentally have the exact same ingredient list as the ones not specifically marked vegetarian).

      Maggie's Mind Mumbles//: Slow-Cooker (not so) Refried Beans

      I pinned a while back a tutorial for cooking dried beans in the slow cooker over at Budget Bytes. As I was reading through it for the garbanzo beans I used in the Butternut Squash Autumn Stew, I noticed a recipe in the side-bar for “not refried beans.” I was intrigued so I clicked the link. I guess you can’t really call these “refried” or even “fried,” because they are cooked in the slow-cooker. But they do taste very like refried beans. In fact, I think they taste better because they aren’t weighed down with a million pounds of lard (actually there is no fat added).

      The story actually starts about a month ago. I bought this bag of pinto beans because it was $2.00.

      That’s right, that says 4lbs. So I had this bag of beans with not really a clue what I should do with it. And that’s when I discover the not re-fried beans recipe. It was fate. So I measure out the 2 cups of beans required for this recipe and got creative with my storage of the remaining 3 pounds (2 cups of beans equals 1 pounds, in case you were wondering. Now you know).

      So, since it’s Food Fun Friday, I will now instruct you in the delicate art and science of slow-cooker beans. Measure out 2 cups of beans (1 pound). Sort and wash the beans, then chop up one medium-sized onion and add it to the slow-cooker.

      Then add 2 minced garlic cloves, 1 tsp cumin, 1/2 teaspoon chili powder and 1 tsp black pepper.

      Next, add the sorted and washed beans along with 6 cups of water and, say it with me now “Set it and forget it.” (Set it: low, forget it: 8 hours or 4-5 hours on high). Return to a heavenly smell and this:

      Removed some of the liquid (about 1 1/2 cups) to make it easier to mash the beans. Then using a potato masher start smooshing (this is a technical term) the beans. You could also use a hand mixer.

      Smoosh until there are only a few recognizable beans remaining. Then store it all in airtight containers.

      The original recipe says that this make about the same amount as 3 cans, but this quantity shouldn’t scare you because it is freezable. It was wonderful in the burrito I had for dinner (There really is no better taste than re-fried beans and melted cheese). It would be a perfect layer in 7-layer dip or by itself with tortilla chips.

      Burrito Making 101:

      Spread the beans
      Sprinkle the cheese
       Broil on lo in the oven for about 10 minutes
      Enjoy every bite!
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      Tomato Soup and Grilled Cheese

      I’m not really sure when or why this obsession started but I am an absolute grilled cheese fanatic! And don’t even get me started on tomato soup. Campbell’s tomato soup is a staple in my kitchen. But wouldn’t you know, it’s not really the healthiest of choices: it’s packed with sodium and sugar (as most condensed soups are), so I have been avoiding buying it lately.

      The other night I had an extreme craving, it was intense (like camping… get it? *nudge nudge*). And, can you believe, I had nary a can of the delicious red stuff, like I said I’ve been avoiding it. BUT, I did just happen to have four large tomatoes. I thought to myself, as I often do, “I could probably whip together some tomato soup from these… How hard could it be?” Later that night, as I was enjoying my wonderful warm cheesey sandwich covered in tomato-ey soupiness I answered myself: “Not hard at all… not… hard… at all.”


      So here’s what I did. (I only made enough for two bowls because I didn’t want too much leftover, so double or even triple to recipe for a larger batch).

      First, I cored the tomatoes (no goopy middle in my soup!) and cubed them. Then I sliced half an onion, crushed a LARGE clove of garlic, (seriously, it probably was about 3 regular sized cloves). I put all of this into a large pot and then I added 2 bay leaves (they’re kinda old so I have to use two). I also poured in a cup of water, and tossed in a chicken boullion cube, 2 teaspoons of black peppercorns, and 1 teaspoon cloves.


      I brought this to a boil and left to simmer, covered for 20 minutes.


      After 20 minutes I poured it into the food processor and blended until it was smooth. (For a thinner soup, run it through a food mill instead of the food processor. I don’t have a food mill but I’ve been told it’s a magical experience to make soup with one.)


      I then made a roux in the empty pot using 2 tablespoons of butter, melted, and 2 tablespoons of flour. I cooked that over medium heat until it was light brown and then poured the vegetable mixture back into the pot. (look at that beautiful moment captured on film, a bubble popped… electric) (<— that was a Gwen Stefani reference)


      I added 1 teaspoon salt and 2 teaspoons sugar and brought it back to a boil. Then I let it simmer again while I made my grilled cheese.

      I melted some butter in a pan,


      placed a slice of bread on top and spread it around to coat the bread in the butter,


      sprinkled some cheese over the bread (ALWAYS use shredded cheese in grilled cheese. It may be a bit more technical to flip but it melts much more evenly),


      topped it with another slice of bread,


      and cooked until the cheese was mostly melted, (oops! slightly burnt)


      Before flipping I added some more butter and let that melt, then I placed the sandwich over the butter and spread it around again.

      Then I dished out some tomato soup into a bowl, cut the sandwich in half and settled down to watch an episode of Futurama. 😉


      Oh my, that looks so good; I’m going to have to make this again!


      One thing is certain, I will not be needing to buy Campbell’s in a can anymore.

      Parmesan Chicken

      I have been making this recipe for parmesan chicken longer than any other. In fact it was the first dinner I ever cooked on my own. I was in a Food Fun class in middle school and one of our assignments was to cook dinner for our family. We had to present pictures and the recipe in a presentation to the class. (I wish I still had the pictures from then; they’re probably in a box at my parents house somewhere). It is really simple and easy to modify for variety.

      Maggie's Mind Mumbles//: Parmesan Chicken


      I like to make an assembly line of my ingredients: 

      • Chicken (free-range, hormone free, on sale yay!), 
      • Two eggs, slightly beaten (I usually used a stick of butter, melted but I didn’t have any…), 
      • Some breading mixture (The original recipe 1/4 cup parmesan and 1/2 cup italian seasoned bread crumbs. I used 1/4 cup parmesan, 1/2 cup panko breadcrumbs and some paprika, black pepper, salt, italian seasoning, oregano, garlic powder and onion powder… I didn’t really measure just added what I thought looked good… it was for science), and
      • A greased baking dish,
      • All lined up to next to the oven, pre-heated to 450.
      Maggie's Mind Mumbles//: Parmesan Chicken

      I took a total of zero pictures during the following steps; if you try this recipe you will see why. My hands were quite literally caked in bread-y goodness and it would have just been a big old mess. So you will just have to use your imagination skills.


      Basically you take your chicken and coat it in the eggs. Then roll it around in the bread crumb mixture and place it in the pan. Repeat for all your chickens.

      Usually if there is leftover butter I will pour it over the chicken but since I used eggs I didn’t do this. Butter really works much better from my experience. I also sprinkle leftover breadcrumbs over the chicken. Bake for 40 minutes.

      Maggie's Mind Mumbles//: Parmesan Chicken
      Maggie's Mind Mumbles//: Parmesan Chicken


      Serve with salad, bread and your favorite beer. Yummy!

      Maggie's Mind Mumbles//: Parmesan Chicken
      Maggie's Mind Mumbles//: Parmesan Chicken

      Variations:
      1. After baking 20 minutes remove from oven and pour marinara sauce over chicken and bake for an additional 10 minutes. Serve over spaghetti with more marinara sauce.
      2. Like I’ve said, use butter instead of eggs.
      I’ve taken the leftover chicken for lunch in a quesadilla…

      Maggie's Mind Mumbles//: Lunch Ideas
      chees and chicken quesadilla, carrot sticks with ranch and some seaweed 😉

      And to add to this salad…

      Maggie's Mind Mumbles//: Lunch Ideas
      Hard-boiled egg, pile o’ veggies and some chicken goodness.

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      How do you use your leftovers? 

      Crispy-Outside, Soft-Inside Baked Tofu Cubes in Stir-Fry

      Here’s a story for you, the other day I went to the grocery store for a block of tofu and some yogurt. I went to the yogurt section (which by the way, I am convinced they move everything around before I arrive just to confuse me) and picked out a tub. A strange sight uncovered itself as I approached the tofu display: a large group of people clustered around curiously eyeing the suspicious white blocks of soy bean curd.
      I have never seen so many people looking at tofu. Here in Fort Collins most people pass by without batting an eye. Not today, it was tofu awareness day and I missed the memo. I excused myself through the ten or so people, checked prices, and grabbed a block of firm for $2.99.
      As I started to walk away one woman called after me, “Excuse me but, we’ve just been discussing and, how do you cook that?”
      Feeling like Martha Stewart must every day of her life, I walked back and told them.
      I said, “You can cut it into any shape and size pieces you like, slabs or cubes, whatever. Most people I know fry these in oil in a pan, which works just fine, but I personally have another technique…”
      cooking tofu, stir-fry, veggies

      I went on to describe the following procedure, which results in crispy on the outside, soft on the inside, restaurant-like tofu cubes. In this method, the tofu is baked and not fry you can cut back on some (minimal amounts of) fat. I used the tofu I bought in a stir-fry.
      Cut the tofu into slabs, cubes of your preferred size. If you want to get real crazy, pull out some cookie cutters. Nothing says fun like star-shaped tofu!

      cooking tofu, stir-fry, veggies

      Lay a cloth towel on the counter (NOT terrycloth, unless you enjoy bits of fuzz in your food). Arrange the tofu cubes on the towel in a single layer. Cover with a second cloth (again, I cannot emphasize enough, NOT terrycloth). I used a single cloth folded in half because I only had one clean.

      cooking tofu, stir-fry, veggies

      Place a flat surface, like a cutting board, over the towel. Then put something heavy on the cutting board. Leave for 20 minutes. (Or skip all that nonsense and buy a tofu press).
      cooking tofu, stir-fry, veggies

      While you wait cut up some veggies (yes I did make a yin-yang out of my peas and carrots). Use any combination of veggies you like. I’d recommend broccoli, carrots, snow peas, soybeans, water chestnuts, onions, bamboo shoots, bell peppers, corn, zucchini or other squash, tomatoes, mushrooms and potatoes. Really any vegetable is great. That’s the beauty of a stir-fry: you can use whatever is in your refrigerator or pantry at the time.
      Mix your sauce: I made a simple sauce of water, soy sauce, rice vinegar, sugar and cornstarch. This is another great thing about stir-fries, you can use whatever sauce you want. There are infinite combinations of sauces and vegetables.
      cooking tofu, stir-fry, veggies
      After 20 minutes spray a baking sheet with cooking oil (I love my misto) and line the tofu cubes on the baking sheet. Set to the side.
      cooking tofu, stir-fry, veggies

      Start cooking some rice, or noodles according to the package directions. Heat some oil in a large pan or wok over medium-high heat. Reduce heat to medium and add some minced garlic and red pepper flakes. After about thirty seconds add your veggies and stir.
      cooking tofu, stir-fry, veggies

      Turn your oven to broil and place the baking sheet in the oven for 5 minutes. The cubes like to jump around (sometimes off the sheet!)
      cooking tofu, stir-fry, veggies
      Continue stirring veggies (Don’t forget to check on your rice or noodles!)
      cooking tofu, stir-fry, veggies

      Remove the baking sheet of tofu from the oven and flip the cubes over to cook the other side for 5 minutes.

      cooking tofu, stir-fry, veggies cooking tofu, stir-fry, veggies
      Add the sauce to the veggies; keep stirring. When the tofu is done add the cubes to the stir-fry (if you can stop yourself from eating them all straight off the pan).
      cooking tofu, stir-fry, veggies

      cooking tofu, stir-fry, veggies

      Serve with rice. 🙂

      cooking tofu, stir-fry, veggies

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