tag:blogger.com,1999:blog-13691856445211668742024-03-13T09:49:31.162-07:00This Gal's View<i>It's time to reclaim our health and well being. It's time for real foods...</i>Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-1369185644521166874.post-54861621368423338042011-08-10T13:25:00.000-07:002011-08-10T13:27:31.576-07:00Moving Day<b><i>I'm shutting the doors of this Gal's View and moving over to <br />
<a href="http://realfoodsmatter.blogspot.com/">Real Foods Matter</a>.<br />
<br />
I hope you stop by for a visit and decide to stay awhile. <br />
<br />
See you there!!</i></b>Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-59283667214434060212011-08-04T13:49:00.000-07:002011-08-04T13:50:59.301-07:00Pie Crust<a href="http://thisgalsview.blogspot.com/2011/08/mixed-berry-pie.html">Yesterday</a> I promised you the pie crust recipe we used. It's one that I had been wanting to try for quite awhile now, ever since I found it one day on the internet. It has butter and lard in it and it is so flaky and so good!<br />
<br />
If you're worried about the butter and lard you might want to read <a href="http://linda-ann.hubpages.com/hub/The-Confusing-World-of-Good-Fats">here</a> and <a href="http://linda-ann.hubpages.com/hub/The-Chemical-Make-Up-of-Dietary-Fats">here</a> first.<br />
<br />
<b>Butter and Lard Pie Crust</b><br />
3 cups all purpose flour<br />
1&1/2 teaspoons salt<br />
3 tablespoons sugar<br />
<i>Mix together the dry ingredients. I used the food processor.</i><br />
3/4 cup unsalted butter, chilled and cubed<br />
3/4 cup lard, chilled and cubed<br />
<i>Add the butter and lard and pulse until crumbly. It should look like coarse corn meal. And <b>don't over mix</b>.</i><br />
4-5 tablespoons ice water<br />
<i>Dump the flour mixture into a bowl and add the water (4 tablespoons, then more if needed) and mix it with a fork until it just comes together. Divide the dough into two sections, turn it out onto two pieces of plastic wrap and shape into discs and wrap well. At this point the dough will be crumbly. Refrigerate until very cold and then you will be able to roll it out.</i><br />
<br />
Once the dough is very well chilled you can turn it out onto a lightly floured surface and roll it.<br />
<br />
If you are going to bake it "blind" (without filling), chill the crust again once it is in the pan and then poke holes all over. <br />
<br />
Set foil or parchment paper over the crust and fill with dried beans to weight it down. <br />
<br />
Bake at 375 degrees for 15 minutes. Let the crust cool, remove the beans and bake for another 10 minutes, until golden brown.<br />
<br />
If you bake it with a filling start it at a 400 degree oven for 15 minutes and then turn it down to 350 degrees and bake until done. This will keep the bottom from getting soggy.<br />
<br />
For filled pies a metal pan is best. For "blind" pies you can use either glass or metal.<br />
<br />
Try this, I think you will really like it!Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-68013742424788834052011-08-03T13:57:00.000-07:002011-08-03T13:57:51.169-07:00Mixed Berry Pie<a href="http://thisgalsview.blogspot.com/2011/08/real-desserts.html">Yesterday</a> I promised you the recipe for our pie. <br />
<br />
<b>And pictures!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qPAYnqXPJXM/TjmcRb0bDoI/AAAAAAAAAGk/Hkw7kDJJ3L8/s1600/pie3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="http://4.bp.blogspot.com/-qPAYnqXPJXM/TjmcRb0bDoI/AAAAAAAAAGk/Hkw7kDJJ3L8/s200/pie3.jpg" /></a></div><br />
After hitting the cookbooks we settled on a mixed berry pie. We found a recipe from Rachael Ray and tweaked it<i> just a bit</i>. <br />
<br />
<b>Mixed Berry Pie</b><br />
8 inch pie crust, for top and bottom<br />
20 ounces of your favorite frozen berries (we used a bag of mixed berries)<br />
1/4 cup sugar<br />
1/8 cup plus 2 T corn starch<br />
1 tablespoon lemon juice<br />
2 tablespoons butter<br />
1 egg yolk<br />
1 tablespoon cream<br />
<i>Roll out and form the bottom pie crust. In a bowl mix the frozen fruit, sugar, corn starch, and lemon juice. Pour into the pie crust. Dot with the butter. Roll out the rest of the dough and fit over the pie. Trim the edges and using a fork poke holes over the top and flatten the edges of the pie. Mix the egg yolk and the cream together and brush over the top of the pie. </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E2ARATVBCaw/Tjmezfm9XOI/AAAAAAAAAGs/aF0mWtBlUmg/s1600/pie1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="http://2.bp.blogspot.com/-E2ARATVBCaw/Tjmezfm9XOI/AAAAAAAAAGs/aF0mWtBlUmg/s200/pie1.jpg" /></a></div><br />
<i>Cook for 15 minutes in a preheated 400 degree oven and then turn down to 350 degrees and cook for 30 more minutes until golden brown. It's a good idea to set it on a cookie sheet in case it overflows.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G2iEKtIqoi8/TjmfF-htdSI/AAAAAAAAAG0/ye0SR-aispE/s1600/pie2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="http://4.bp.blogspot.com/-G2iEKtIqoi8/TjmfF-htdSI/AAAAAAAAAG0/ye0SR-aispE/s200/pie2.jpg" /></a></div><br />
This was delicious!! And the crust was "to die for". I'll share that recipe with you tomorrow.<br />
<br />
And I must say April gets about 99 percent of the credit for this awesome pie!!Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-82297898524037686152011-08-02T12:09:00.000-07:002011-08-03T11:56:42.688-07:00"Real" DessertsYesterday while on the quest for organics we ran across some pies. April (dear daughter number 4) asked if we might buy one and I was seriously considering it...until DD started reading the labels...<br />
<br />
It started as simply as deciding that the cheery pies which looked delicious were a definite no, as they were sugar free which meant they had artificial sweeteners in them. So I said, "how about the apple pie"? And it was half way into the basket when April said uh-oh, it has high fructose corn syrup and shortening...<br />
<br />
Well that was that.<br />
<br />
I suggested that we make our own pie. We would use real sugar and good fats. <br />
<br />
You can read <a href="http://linda-ann.hubpages.com/hub/The-Confusing-World-of-High-Fructose-Corn-Syrup">here</a> about high fructose corn syrup and <a href="http://linda-ann.hubpages.com/hub/The-Confusing-World-of-Good-Fats">here</a> and <a href="http://linda-ann.hubpages.com/hub/The-Chemical-Make-Up-of-Dietary-Fats?done">here </a>about good fats.<br />
<br />
What's great abut this is seeing how the desire for "real", healthy foods trickles down. April is 16 and now she too is reading labels and desiring to eat better.<br />
<br />
And some of you might be saying that pie is not healthy. But I believe that everyone should have some treats in their lives. All things in moderation. And certainly a dessert made with real, fresh ingredients is much better for you than one full of bad fats, HFCS, and artificial colors, flavorings, and preservatives.<br />
<br />
So we went home and hit the cookbooks and we will be making our own "real" pie. <br />
<br />
I'll be sharing pictures and recipes tomorrow.<br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-17023429429191275832011-07-29T11:12:00.000-07:002011-07-29T11:12:01.265-07:00Fried Rice (for camping)<a href="http://thisgalsview.blogspot.com/2011/07/camping-carne-asada-quesadillas.html">Yesterday</a> I shared my Carne Asada Quesadilla recipe with you, today comes my Fried Rice, for camping.<br />
<br />
When I make <a href="http://thisgalsview.blogspot.com/2011/04/fried-rice.html">Fried Rice</a> at home I'm able to be more creative with it. For camping, in the interest of preperation ease and packing space I opted for a simplier version.<br />
<br />
<b>Fried Rice </b>(for camping)<br />
about a cup of leftover meat or chicken, give or take<br />
1 package of pre-sliced mushrooms<br />
small handful of green onions (chopped before I left home)<br />
cooked rice (I cooked 1&1/2 cups of rice before we left home)<br />
2 eggs<br />
soy sauce<br />
peanut oil<br />
<i>For camping I used my iron skillet instead of my wok. I heated the peanut oil in the skillet. Meanwhile I beat the 2 eggs in a small bowl. I cooked the eggs in the peanut oil and turned them out onto my cutting board and covered with an inverted bowl (to protect from flying creatures). I added more oil to the skillet and cooked the mushrooms until lightly browned. I added the meat and the green onion and cooked until the meat was heated through. Meanwhile I chopped the eggs. Then I added the rice, the eggs and soy sauce to taste and I cooked and stirred and cooked and stirred some more until all was evenly distributed. This dish served 4 hungry campers quite well.</i><br />
<br />
As I'm writing this it occurs to me that the eggs could be hard boiled at home and them chopped finely and added to the rice. That would make it even easier!<br />
<br />
And that is this gal's view for today. Have a wonderful weekend!Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-79325073164648686812011-07-28T13:53:00.000-07:002011-07-29T11:12:57.510-07:00Camping Carne Asada Quesadillas<a href="http://thisgalsview.blogspot.com/2011/07/camping-food.html">Yesterday</a> I wrote about our recent camping trip and about the foods we ate.<br />
<br />
Today I'll share one of the recipes I used.<br />
<br />
Which were not, by the way, the kind of recipes one has written down and follows step by step. <br />
<br />
These were more in my head and the shortened version at that.<br />
<br />
Being that we were camping and packing space was at a premium and ease of preperation was important I made these dishes as easy as I could.<br />
<br />
<i>For the <b>Carne Asada Quesadillas</b> I used the <a href="http://thisgalsview.blogspot.com/2011/07/camping-food.html">carne meat</a>, jack cheese, corn tortillas, butter, and hot sauce. The meat was chopped and ready to go, I sliced the cheese thinly, softend the butter a bit and laid out the tortillas. While assembling the ingredients I had the iron skillet heating. Then I buttered one side of a corn tortilla, laid it butter side down in the skillet, added the meat, cheese, and hot sauce, buttered another corn tortilla and placed it butter side up on top of the other one. Cooked until brown on one side, flipped, and cooked until brown of the other.</i><br />
<br />
These were good, everyone agreeded that they hit the spot.<br />
<br />
Tomorrow I'll tell you about our Fried Rice.<br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-43134408275256307332011-07-27T17:12:00.000-07:002011-07-28T13:51:31.038-07:00Camping FoodIt's Wednesday and I'm only on the first post of the week. Oh well...<br />
<br />
Last time we met I mentioned our camping trip and we had a blast, I must say.<br />
<br />
Since this is a "foodie" blog I'll tell you about our camping food.<br />
<br />
My goal for the weekend was as much real food as possible in as little space as possible. And as tasty as possible.<br />
<br />
I think I achieved it!<br />
<br />
Let's see, tent camping for two nights, for 4 people, everything packed into a 4 door/Matrix hatchback ...I think you can understand why the food needed as little space as possible...<br />
<br />
I knew we would be having 2 dinners, 2 lunches, and 2 breakfasts.<br />
<br />
As it happens about a week before our trip I had made a huge amount of Carne Asada of which we only ate about half. So thinking ahead I devided the other half into two portions, packaged it into 2 freeer bags and popped it into the freezer. <br />
<br />
These would be the bases for our two dinners. Carne Asada Quesadillas the first night and Fried Rice the second. <br />
<br />
For breakfast the first morning I took already baked potatoes,eggs, and bacon to make a bacon, potato, and egg scramble. I threw in the bit of salsa we had had leftover to go with the scramble. <br />
<br />
For our second breakfast I was going to do another scramble, but decided on bacon and eggs and bread instead.<br />
<br />
On the way to the campsite we stopped at <a href="http://www.dudleysbakery.com/">Dudley's Bakery</a> for a couple of loaves of bread which are delicious and didn't even need toasting. Just a little butter. <br />
<br />
The bread also came in handy as a snack both afternoons and made for the perfect quick lunch on our last day, spread with all natural peanut butter before we left.<br />
<br />
For our first lunch we treated ourselves to a lunch out while we were visiting <a href="http://www.julianca.com/">Julian</a> for the day.<br />
<br />
For snacks it really was as simple as the bread, peanuts from the shell, and banana chips.<br />
<br />
Luckily I had no troubles with fitting everything and keeping it cold.<br />
<br />
Throughout the week I had frozen half-filled quart size freezer bags which I stuck around the food before I added the ice to the cooler. I also packed the meat and the bacon while it was still frozen.<br />
<br />
I didn't pack any sweet treats, but we did treat ourselves to some sweets while we were in Julian. And we brought some back to the camp site.<br />
<br />
And there you have it. My camping weekend menus of real food packed to go in little space.<br />
<br />
And that is this gal's view for today.<br />
<br />
<i>(tomorrow I'll share recipes)</i>Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-91307461027537727562011-07-22T12:59:00.000-07:002011-07-22T12:59:46.383-07:00Wilted Spinach SaladWe are going camping this weekend...yay!!<br />
<br />
And so I am trying to use up the fresh food I'm not planning on taking and since I have a huge amount of spinach in the firdge and don't want to come back to find it wilted and didn't want to buy more food...well I think Spinach Salad will make the perfect lunch.<br />
<br />
Don't you?<br />
<br />
<b>Wilted Spinach Salad</b> (2-3 servings)<br />
6 cups baby spincah<br />
2 slices bacon, diced<br />
1 tablespoon olive oil<br />
1/2 cup red onion, chopped<br />
salt and pepper to taste<br />
1 tablespoon balsamic vinegar<br />
a squirt of honey<br />
2 hard boiled eggs, chopped<br />
<i>1. Cook bacon until crispy, set aside to drain on paper towel covered plate.<br />
2. To bacon grease in pan add the olive oil and the onion and the salt and pepper. Cook for 2-3 minutes until the onion is soft.<br />
3. Add vinegar and honey and swirl.<br />
4. Toss the spinach with the dressing and add the bacon and the eggs.<br />
</i><br />
<br />
Have a great weekend!!<br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-10767345892163976462011-07-21T22:13:00.000-07:002011-07-21T22:13:14.978-07:0010 Facts About Saturated FatsI've been dong doing some research about fats and I must say it has been eye opening. <br />
<br />
<i>A blog entry is not the place for lots of detail, but here are ten facts I think you'll find to be interesting.</i><br />
<br />
1. There are good fats and bad fats, I'm sure you know that. But what might surprise you is the good for your fats come from butter and red meats while the bad for you fats come from vegetable sources. You probably thought just the opposite, huh?<br />
<br />
2. Saturated fats make up at least 50 percent of a cells membranes giving them the stiffness they need to function properly.<br />
<br />
3. Saturated fats contribute to our bone health. Without saturated fats calcium would not be able to be absorbed into the skeletal structure.<br />
<br />
4. Saturated fats lower the Lp level in the blood. Higher levels of Lp often point to heart disease.<br />
<br />
5. Saturated fats help to protect the liver from alcohol and other toxins.<br />
<br />
6. Saturated fats pump up the immune system.<br />
<br />
7. Saturated fats help the body to put essential fatty acids to work.<br />
<br />
8. Saturated fats surround the heart and help to protect it in times of stress.<br />
<br />
9. Saturated fats help to protect the digestive system from harmful bacteria. <br />
<br />
10. Saturated fats fill us up sooner and leave us feeling full for longer.<br />
<br />
<i>As you can see saturated fats are far from the disease causing evil villian they are so often portrayed as. In reality they are part of a healthy diet and contribute greatly to our well being.</i><br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-57165889720657913392011-07-20T15:10:00.000-07:002011-07-20T15:10:56.848-07:00Fruit Bar PopsiclesYikes!! I have been so terribly negligent of this blog!<br />
<br />
I'm becoming one of those people whose posts read as above.<br />
<br />
I think it was the change of direction I tried to take. <br />
<br />
I got stuck.<br />
<br />
So maybe I should just return to where I was...at least for now...<br />
<br />
How about a recipe for some delicious popsicles to help cool you down on these hot summer days?<br />
<br />
Of course with <a href="http://thisgalsview.blogspot.com/2011/02/real-food.html">real food</a> only.<br />
<br />
<b>Fruit Bar Popsicles</b><br />
orange juice<br />
banana<br />
frozen strawberries<br />
frozen mangos<br />
frozen pineapple<br />
frozen blueberries<br />
<i>I have to admit that I don't have exact measurements for this. It's not like baking a cake where everything has to be just right. With this you can add a little of this or more of that or less juice or more depending on how thick you want it.<br />
</i><br />
<i>I put about 1 and 1/2 cups of juice in the blender and then 1/2 banana and a small handful of everything else. Give it a good whirl until it's mixed well. At this point you can pour it in a cup and enjoy a great all fruit, dairy free smoothie, which we do quite often. Or you can pour it into popsicle molds, or small paper cups with a popsicle stick stuck in the middle. Freeze until firm and then enjoy. By the way, it helps to run warm water over the molds when trying to release them.<br />
</i><br />
Goodness but it sure feels good to be back with you all!! <br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-5577900192344841502011-07-12T11:10:00.000-07:002011-07-12T11:10:45.685-07:00Where To Start??The whole idea of traditional foods can be a little overwhelming. <br />
<br />
Where to start I've been asing myself these last few days.<br />
<br />
Well how about this question...<i>how do you climb a mountain?</i><br />
<br />
One step at a time?<br />
<br />
<b>Yes!!</b><br />
<br />
So that's how I'll tackle traditional foods one step at a time.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-65073489679112543852011-07-05T16:32:00.000-07:002011-07-05T16:32:53.533-07:00The "Who" Of It...Well I was going to link you up to the book "Nourishing Traditions" by Sally Fallon but since I live in the state of California and Amazon has cancelled all of their affliate accounts with those of us who live in California because our wonderful, lovely governer has decided that all California residents should pay sales taxes when they purchase anything from the internet even if it is from another state...well I guess I won't be able to do that now will I?<br />
<br />
But I will link you to <a href="http://nourishedmagazine.com.au/">Nourished Magazine</a>, also by Sally Fallon, where you will find lots of good information.<br />
<br />
As I mentioned <a href="http://thisgalsview.blogspot.com/2011/06/what-and-whyin-nutshell.html">here</a> I'm about to take my quest for eating <a href="http://thisgalsview.blogspot.com/2011/02/real-food.html">real foods</a> to a higher level. <br />
<br />
Cultured dairy products, fermented vegetables and fruits, sprouted grains, nuts and seeds, traditional fats and bone stocks...I read all about these a few years ago in Sally Fallon's book and must admit that I was a bit overwhelmed by it all. But now, well, I think I might be ready to tackle it. <br />
<br />
I'm by no means claiming to be an expert. This is a journey for me and I'm brand new, but I thought it would be worthwhile to chart my course for all of you. <br />
<br />
Together we can learn as I share my experiences with this new way of doing food.<br />
<br />
I think it will be kind of fun.<br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-47637593227213656312011-06-28T16:43:00.000-07:002011-07-05T16:33:16.615-07:00What and Why...In a Nutshell...So what are traditional foods and how do they fit into the scheme of things.<br />
<br />
In a nutshell they are real foods.<br />
<br />
But foods prepared the way they were prepared years and years ago.<br />
<br />
Before there was mass production of food. Before food companies were giant corporations. Before supermarkets. Before transfats, high fructose corn syrup, preservatives, and artifical colorings or flavorings.<br />
<br />
Because before all of that people had a much closer relationship with their food than they do today.<br />
<br />
People grew it and figured out how to keep it and they slaughtered it if it was moving.<br />
<br />
Dairy products were raw, vegetables were often times fermented, and grains were likely soaked.<br />
<br />
So why go back to all of that?<br />
<br />
Well people were healthier.<br />
<br />
In our time one in three people dies of cancer, one in three suffers from allergies, one in ten have ulcers, and one in five are mentally ill. And arthritis, multiple sclerosis, digestive disorders, diabetes, osteoporosis, Alzheimer's, epilepsy, and chronic fatigue are occuring at alarming rates while our young people are also plagued with learning disabilities such as dyslexia and hyperactivite.<br />
<br />
These are conditions which were very rare only a generation or two ago.<br />
<br />
Something is not right. <br />
<br />
And I think it has to do with the food we consume. Or what seems to pass for food these days. <br />
<br />
Anyways that's the what and the why if it. Tomorrow I'll tell you about the who of it.<br />
<br />
And that is the gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-30944306986666595442011-06-27T15:07:00.000-07:002011-07-05T16:33:43.144-07:00New Directions<div dir="ltr" style="text-align: left;" trbidi="on">I was a bit absent last week...sorry about that!<br />
<br />
I could tell you that life has been so busy that I just didn't have time for writing and yes it has been busy, but I've been away more so because I've been doing some thinking.<br />
<br />
Some thinking about the direction of this blog.<br />
<br />
That is the great thing about blogging...you can tweek yourself a bit from time to time. Nothing is set in stone and as life changes around so can your daily accounting of it.<br />
<br />
As I mentioned, not so long ago, my purpose here is to tout the benefits of eating <a href="http://thisgalsview.blogspot.com/2011/02/if-i-havent-told-you-this-before-ill.html">real foods</a>. And to show you that it is possible to do so. <br />
<br />
Even on a <a href="http://thisgalsview.blogspot.com/2011/05/value-of-planning.html">busy schedule</a> and even on a limited budget. <br />
<br />
But I did mention something about "<a href="http://thisgalsview.blogspot.com/2011/06/why.html">kicking it up a notch</a>"...</div><br />
And that's what I aim to do.<br />
<br />
I'm going to take real foods a step further...<br />
<br />
I'm going to start exploring the world of <a href="http://www.cookingtf.com/traditional-foods/">traditional foods</a>.<br />
<br />
And I'm gong to chart the course of this new journey here, in This Gal's View.<br />
<br />
I'm going to explore the why's and the how's of fermented veggies, bone broths, and soaked grains. <br />
<br />
I'll be examing the benefits of butter, lard, and coconut oil.<br />
<br />
And I'll be anxiouxly sharing all of this new knowledge with you, my gentle reader.<br />
<br />
So let the adventure begin!<br />
<br />
And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-31913798872767667542011-06-20T13:23:00.000-07:002011-06-20T13:23:18.098-07:00Angel Hair Pasta with Tomatoes and BasilToday's recipe makes for a quick, easy, and healthy dinner or lunch.<br />
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<b>Angel Hair Pasta with Tomatoes and Basil</b><br />
8 ounces angel hair pasta, cooked as package directs<br />
1 tablespoons olive oil<br />
1 pack grape tomatoes<br />
4-5 cloves garlic, minced<br />
salt and pepper to taste<br />
red pepper flakes to taste<br />
2 tablespoons chicken broth<br />
at least 10 basil leaves, more if desired,coarsly chopped<br />
grated Parmesan cheese<br />
<i>Heat the olive oil in a medium sized pan. When hot add the grape tomatoes and cook until the skins start to pop and they are soft. Add the garlic, salt, pepper, and red pepper flakes. Cook for another minute. Add the chicken broth, bring to a boil and simmer for 1-2 minutes. Add the pasta and the basil and cook and stir until throughly mixed and heated through. Serve with the cheese.</i><br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-36599474592911091302011-06-17T17:15:00.000-07:002011-06-17T17:15:11.372-07:00Five Foods I'll Never Buy AgainThis <a href="http://thisgalsview.blogspot.com/2011/02/real-food.html">real foods</a> journey of mine started several years ago.<br />
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One day I decided that as we ran out of the foods we had on hand I would replace them with their real food counterparts. <br />
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<a href="http://thisgalsview.blogspot.com/2011/02/if-i-havent-told-you-this-before-ill.html">This didn't happen overnight</a>. And we still have our lapses. But there are for sure five foods that I'll not buy again.<br />
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1.<b> Microwave Popcorn</b><br />
You are way better off investing in a popper and popping your own. It's cheaper and tastes much better. And don't be afraid to adorn it with some melted butter and a sprinkle of sea salt. <br />
2. <b>Hot Chocolate Mix</b> <br />
Once you start making your own hot chocolate you will never want to go back to mixes. Why drink a cup full of chemicals when you can have the real thing. For every cup of cocoa I use 2 tablepoons of cocoa powder, 2 tablesspoons of sugar, or a packet of stevia, and a pinch of salt.<br />
3. <b>Flavored Oatmeals</b><br />
It's way cheaper and way healthier to buy that round tube of Quaker Oats. If you cook it in the microwave it only takes 2-3 minutes. And you can sweeten it with maple syrup, honey, or stevia. And add banannas, berries, raisins, or really any fruit yu can think of. I keep frozen bluberries in the freezer and add a couple of spoonfuls to the hot oatmeal. It's delicious!<br />
4. <b>Peanut Butter</b><br />
I only buy real peanut butter. The kind with only peanuts and salt listed as ingredients. The other stuff doesn't even taste right anymore.<br />
5. <b>Salad Dressing</b><br />
It's so easy to make your own. One part acid (vinegar of lemon juice) with 3 parts oil. For one family size salad I use 1 tablespoon vinegar, a pinch of salt, 1 teaspoon dijon mustard, and 3 tablespoon olive oil. And you can experiment with different kinds of vinegar and add differnt herbs. So much healthier for you! <br />
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With these changes I've been able to eliminate foods with trans fats, <a href="http://hubpages.com/hub/The-Confusing-World-of-High-Fructose-Corn-Syrup">high frustose corn syrup</a>, articial colors and flavorings and preservatives. At least for these foods. And I'm saving money!<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-56566739073555131102011-06-16T13:18:00.000-07:002011-06-16T13:18:24.833-07:00Why?For those of you who don't know it the original purpose of this blog is to write about <a href="http://thisgalsview.blogspot.com/2011/02/real-food.html">real foods</a>. About how choosing real over processed foods is a journey and it certainly doesn't happen overnight. It is, for sure, a <a href="http://thisgalsview.blogspot.com/2011/02/if-i-havent-told-you-this-before-ill.html">process</a>. Sometimes with one step forward and two steps backwards.<br />
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And so that's the course I'm charting, the journey. And I'm trying to show that it's doable. Even on a budget and even on a crazy schedule. The recipes I share are made from real foods, are usually easy, and usually go together quickly. I want to show you that if you are on the run you don't have to grab fast food or cook with processed foods. It's entirley possible to eat real foods in the context of a busy life and a budget.<br />
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And it is so worth it. You will feel so much better. <br />
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So this is just a reminder about why I am writing this. And since this is a journey that I am still on I will update my progress from time to time as I've been considering kicking it up a notch...but more on that later...<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-71165495951834241012011-06-14T14:53:00.000-07:002011-06-14T14:53:58.621-07:00Buffalo Chicken WrapsYesterday I shared with you how I like to have the ingredients on hand so I can get dinner on the table fast.<br />
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I told you that chicken is often one of those ingredients. And I shared my idea for quick and easy <a href="http://thisgalsview.blogspot.com/2011/06/quick-and-easy-barbecue-chicken.html">barbecue chicken sandwiches</a>.<br />
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Today I'm going to tell you how I make buffalo chicken wraps...it's just as quick and easy.<br />
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<b>Buffalo Chicken Wraps</b><br />
3-4 cups cooked chicken(Either leftovers, <a href="http://www.traderjoes.com/">Trader Joe's</a> Just Chicken, or a store bought rotisserie.)<br />
2 tablespoons butter<br />
Tabasco Sauce, to taste<br />
iceberg lettuce<br />
1 cup celery, sliced<br />
blue cheese salad dressing(Recipe is below.)<br />
flour tortillas (I use whole wheat.)<br />
<i>Cut up the chicken into bite size pieces. Melt the butter in a medium pan and add as much or as little Tabasco sauce as you would like. Add the chicken and cook until heated through. Shred the lettuce and toss with the celery and the blue cheese dressing. Warm the tortillas. To assemble the wraps spoon some of the warmed chicken into the tortillas and top with the salad.</i><br />
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<b>Blue Cheese Dressing</b><br />
1/2 cup crumbled blue cheese<br />
1/2 cup mayonnaise<br />
1/2 cup sour cream<br />
<i>Mix the blue cheese with the mayonnaise and the sour cream. </i><br />
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Again, this takes planning ahead so you will have the right ingredients on hand, but it is so doable and so worth it.<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-90019422853158352352011-06-13T13:12:00.000-07:002011-06-13T13:12:51.735-07:00Quick and Easy Barbecue Chicken SandwichesSome nights just scream for quick and easy. It's either that or the fast food restaurant on the nearest corner. I, myself, prefer to avoid that choice. Whatever I can make is sure to be cheaper and healthier. <br />
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But it does require <a href="http://thisgalsview.blogspot.com/2011/02/do-you-have-plan.html">planning</a>. Without a plan in place you will wind up grabbing take out. <br />
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I like to keep a collecton of really quick, go to recipes so I always have an idea of what to fix for dinner on one of those harried nights. And I like to look ahead and make sure that I have the proper ingredients for those recipes.<br />
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And many times that includes chicken.<br />
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I like to buy the "Just Chicken" from <a href="http://www.traderjoes.com/">Trader Joe's</a> or you can grab a rotisserie chicken from the grocery store.<br />
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Using as much of the chicken as your family will eat, cut it into bite size pieces and heat with barbecue sauce. I use Trader Joe's barbecue sauce because it doesn't have <a href="http://hubpages.com/hub/The-Confusing-World-of-High-Fructose-Corn-Syrup">high fructose corn syrup</a> in it. When the meat is hot serve with toasted hamburger buns and more of the sauce. <br />
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For a quick side dish set out cut up veggies with your favorite dip.<br />
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Now how easy is that? If you have planned ahead and have the ingredients on hand isn't it easier, cheaper, and healthier than the drive thru?<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-40017575030096479932011-06-10T16:24:00.000-07:002011-06-10T16:24:20.495-07:00Breakfast BurritosAround here we love tortillas and we'll fill them with just about anything.<br />
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They are a great way to use leftovers, make for a delicious lunch, and can serve as an on the go, quick breakfast.<br />
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I make breakfast burritos for the hubs at least a couple of times a week. <br />
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Soemtimes they are as simple as scrambled eggs with salsa and other times, depending on what's in the fridge, I get fancier.<br />
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Here's to fancier...<br />
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<b>Breakfast Burritos</b><br />
<i>Dice two slices of bacon and cook until crispy, drain on a paper towel. Cube 1/4 of leftover baked potato and cook in the leftover bacon grease(drain some of the grese if there is too much), salt and pepper to taste. Mix one egg with a bit of milk, until througly mixed and add to potaotes. Add the bacon back in and add some green onions if you happen to have any. Cook the eggs with the potatoes as you would cook scrambled eggs. When done,set pan aside and heat a whole wheat tortilla over the burner. Fold the egg and potato mixture into the tortilla, add some salsa and wrap, burrito style. This makes 1 burrito.</i><br />
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When I make this for the hubs I usually wrap it in foil so it will stay warm and he can take it with him. It is both cheaper and healthier than anything he might pick up while he's out.<br />
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And that is this gal's view for today. Have a great weekend!Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-60293046158518119002011-06-09T13:38:00.000-07:002011-06-10T11:37:08.939-07:00Spicy Black BeansIt has taken me three days with one post each day to give you all of the recipes for last Tuesday's dinner. <br />
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I hope you don't mind.<br />
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Along with the <a href="http://thisgalsview.blogspot.com/2011/06/cornmeal-crusted-tilapia-with-salsa.html">cornmeal crusted tilapia</a> with<a href="http://thisgalsview.blogspot.com/2011/06/roasted-tomato-salsa.html"> roasted tomato salsa</a> and the <a href="http://thisgalsview.blogspot.com/2011/06/fiesta-cole-slaw.html">fiesta cole slaw</a> we also had spicy black beans.<br />
<b><br />
Spicy Black Beans</b><br />
2 cans black beans<br />
1 tablespoon olive oil<br />
2-3 cloves garlic,chopped<br />
1/2 onion<br />
red pepper flakes<br />
1 cup water<br />
<i>Drain and rinse the beans. In a medium saucepan heat the oil with the garlic. Add the onion and cook until softened. Add as many or as little red pepper flakes as you would like. Add the beans and the water. Cook until most of the water is evaporated.<br />
</i><br />
These beans went really well with the fish and the cole slaw. I was very pleased with this quick weeknight dinner. As a matter of fact I would have no problem serving this meal to company. <br />
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Yep, it's a keeper.<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-14654957134887052352011-06-08T15:58:00.000-07:002011-06-10T11:38:53.530-07:00Fiesta Cole SlawLast night I made <a href="http://thisgalsview.blogspot.com/2011/06/cornmeal-crusted-tilapia-with-salsa.html">cornmeal crusted tilapia</a> with <a href="http://thisgalsview.blogspot.com/2011/06/roasted-tomato-salsa.html">roasted tomato salsa</a>.<br />
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Tuesday nights are crazy around here. I have to be out of the house by six so dinner has to come together <a href="http://thisgalsview.blogspot.com/2011/03/fast-food.html">quickly</a>.<br />
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And this meal did.<br />
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It was ready in less than half an hour, partially because I had salsa leftover from the weekend.<br />
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I also had half a bag of cole slaw mix, also leftover from the weekend, so I put my thinkng cap on and created...<br />
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<b>Fiesta Cole Slaw</b><br />
<i>1/2 bag of cole slaw mix<br />
1 tablespoon apple cider vinegar<br />
1 packet stevia<br />
salt and pepper to taste<br />
3 tablespoons olive oil<br />
cilantro (also leftover from the weekend)</i><br />
In the bottom of a salad bowl whisk together the vinegar, stevia, and the salt and pepper. Whisk in the olive oil and add the cole slaw mix. Chop up as much or as little cilantro as you like and add to the bowl. Toss everything together and chill for at least 15 minutes.<br />
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This was a delicious salad. The sweetness of the stevia off set the vinegar well and the cilantro really pulled it all together. And I love that I was able to use what I already had on hand.<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-80380636428078632932011-06-07T15:12:00.000-07:002011-06-10T11:39:31.261-07:00Cornmeal Crusted Tilapia with SalsaYesterday I shared a recipe for <a href="http:///">roasted tomato salsa</a>. I had made this over the weekend and now I want to use it up as it only keeps in the refridgerator for 3 days.<br />
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That is where today's recipe comes in.<br />
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<b>Cornmeal Crusted Tilapia with Salsa</b>(<i>also inspired by Martha Stewart</i>)<br />
1/3 cup yellow cornmeal<br />
2 teaspoons paprika<br />
salt and pepper to taste<br />
4 tilapia fillets (6 to 8 ounces each)<br />
3 tablespoons olive oil<br />
1/2 cup <a href="http:///">salsa</a><br />
<i>1. Combine the cornmeal and paprika together in a shallow dish. Season to taste with salt and pepper. <br />
2. Cut the tilapia fillets into thin and thick sections*. Dredge each piece in the cornmeal mixture. Set aside.<br />
3. Heat 1 tablespoon of the olive oil and cook the fish on both sides until brown and firm. About 2 minutes for the thin slices and 4 minutes for the thicker ones. Remove to a serving dish and season with salt, then cover, loosely with foil, to keep warm.<br />
4. Add more oil as necessary and cook the rest of the fish.<br />
5. Serve with the salsa.</i><br />
*You will notice that the tilapia has a thin side and a thicker side. Using your kitchen shears you can just cut it right down the middle.<br />
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You'll find that this dish goes together pretty quickly so it's a great choice for a hurried weeknight.<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-56171632379987732412011-06-06T11:45:00.000-07:002011-06-06T11:47:02.234-07:00Roasted Tomato SalsaLast night we made <a href="http://thisgalsview.blogspot.com/2011/04/fish-tacos.html">fish tacos</a>. <br />
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Being that is was a Sunday afternoon if wasn't the <a href="http://thisgalsview.blogspot.com/2011/04/fish-tacos.html">fast</a> version I would normally make on a busy week night.<br />
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The hubs grilled cod on the barbecue, Kristina made flour tortillas, and I made roasted tomato salsa. <br />
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<b>Roasted Tomato Salsa</b> <i>(inspired by Martha Stewart)</i><br />
2 large tomatoes<br />
2-3 jalapeno peppers<br />
4-5 cloves of garlic<br />
1 small onion, or 1/2 of a large onion<br />
1/4 cup lime juice<br />
salt and pepper to taste<br />
<i>1.Set the oven to broil and place the top rack in the highest position. Spread the veggies out on a baking sheet. <br />
2.Leave the tomatoes whole, cut off the tips of the peppers, leave the garlic cloves unpeeled, and peel and quarter the onion. <br />
3.Roast the veggies under the broiler until charred. You will want to keep an eyeball on them and turn then as necessary. This should take no more than 1o minutes.<br />
4. When done put the veggies into a food processor and whirl until desired consistancy. Add the lime juice and salt and pepper to taste.</i><br />
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The salsa will keep in the refridgerator for up to three days or it may be frozen for up to three months.<br />
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I also tossed some prepackage coleslaw mix with some sour cream and lime juice. And I chopped some cilantro and sliced some more limes to go with the tacos, which were, I must say, delicious!<br />
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And that is this gal's view for today.Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0tag:blogger.com,1999:blog-1369185644521166874.post-58017984237054337202011-06-03T11:20:00.000-07:002011-06-10T21:15:23.512-07:00Fabulous Friday<b>10 Steps To Great Corn</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uLn8BhUfix4/TekgBFoBROI/AAAAAAAAAFw/5aobmgtn5jQ/s1600/canstock2845960.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="144" width="150" src="http://1.bp.blogspot.com/-uLn8BhUfix4/TekgBFoBROI/AAAAAAAAAFw/5aobmgtn5jQ/s200/canstock2845960.jpg" /></a></div><br />
1. Look for it on sale, you can usually find corn for at least 4 ears for a dollar.<br />
2. Buy it in the husk, it's cheaper that way.<br />
3. Husk your corn over a newspaper or right next to a trash can.<br />
4. Be sure to grab as much of the tip of the husk as possible and pull down, trying to grab as much of the silks as possible.<br />
5. Work in an assembly line fashion. Husk all the corn, then wash all the corn, then work on the silks.<br />
6. To remove any remaining silks use a wet paper towel and starting at the top of the ear drag the towel down to the bottom.<br />
7. Bring a large pot of <i>unsalted</i> water to a boil. Turn the heat off and drop the prepared corn into the water. You really don't need to cook the corn you just need to heat it, that will keep it tender.<br />
8. You can also grill it directly on the barbecue it you'd like. <br />
9. Serve the corn with butter, salt and pepper.<br />
10. You can flavor the butter with your favorite herbs or even chipotle peppers. Just whirl the softened butter in the food processor with the herbs or the peppers.<br />
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And that is this gal's view for today. Enjoy your weekend and make sure to fix yourself some corn!Lindahttp://www.blogger.com/profile/00721755596735534310noreply@blogger.com0