Sometimes I Forget Sugar

Made some incredible Pumpkin Scones for a breakfast with some friends tomorrow. Yum. Haven't cooked them yet, but they're hanging out in the fridge. They sure better turn out because their counterpart failed me.

The Chocolate Chip Pumpkin Bread had the illusion of perfect and easy. But alas, I left out sugar from Loaf Number One. (I'll blame it on the children, who were fighting fires in their bathing suits.)

With Loaf Number Two - nothing was left out, but I left the lad in. In the oven indefinitely whilst reading Horace and Morris, but Mostly Dolores will fail you every time.

Oh well. Banking on the Scones.

Megan, thanks for getting me cooking again, beyond the old standbys. Now for following directions.

Overnight Coffee Cake

This is one of my favorite new breakfast recipes. It's so convenient to have it prepared the night before, so in the morning it's ready to be put in the oven.

On the subject of recipes, Paul's cousin Megan has started a new blog about her cooking endeavors, called What Megan's Making. From the sounds of it, she's a pretty sweet cook and her recipes are diverse and healthy. You'll find everything from curry and biscotti to pita bread and Chicken Marsala. I am anxious to try many of her recipes myself. Enjoy!

Anyway, Overnight Coffee Cake directions:

Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1-1/2 cups confectioners' sugar
3 tablespoons milk

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.

Yield: 12-15 servings.

A Healthier Home

Last night I worked a Gymboree seminar, sponsored by Healthy Child, Healthy World. I wanted to be there anyway, so it was pretty sweet that I got paid for it. I kind of consider myself to be well informed about creating a healthy environment for our little tykes. I was wrong.

Studies show that more than 125 million Americans, especially children, now face an historically unprecedented rise in chronic disease and illness such as cancer, autism, asthma, birth defects, ADD / ADHD, and learning and developmental disabilities. Credible scientific evidence increasingly points to environmental hazards and household chemicals as causing and contributing to many of these diseases.

Now I'm not going to go crazy kung fu paranoid on our family, to Paul's relief. At my very core, I trust in the purposes of God and in His inherent goodness to allow whatever He sees fit in our lives. But He also asks us to take care of ourselves - body, mind, and soul - so we can fully and completely honor Him. Therefore, I will be making some changes little by little to reduce our exposure to chemicals and toxins that are taking up residence in our home and in our bodies.

Here are 5 ways to get started, as suggested by http://www.healthychild.org/.

1. Manage pests safely
2. Use non-toxic cleaning products (cleaners, personal hygiene products, home furnishings)
3. Clean up indoor air (often the air in our homes is more toxic than city pollution)
4. Shop smart (eat organic and healthy foods)
5. Be wise with plastics

Yummy Summer Marinades for the Grill

These are the best marinades ever - well, I can only say that about the chicken, but Paul is a big fan of the steak. We are grilling tonight. Mmmm.... Can't wait:) Enjoy!

Chicken Marinade:

1/2 cup oil
1/2 cup vinegar
1/4 cup water
2 tsp salt
1/4 tsp pepper
1 Tbs sugar
1 Tbs minced onion

Steak Marinade:

1/3 cup vinegar
1/4 cup catsup
2 Tbs soy sauce
1 tsp salt
2 tsp Worcestershire sauce
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp pepper

Chicken Pesto Pasta

This recipe is quick and easy and looks like some fancy shmancy thing you would pay money for at a restaurant. Moderately healthy, I suppose, as well. I loved it and I'm not really a huge fan of pesto. You'll have to try it out!

1 pkg bow tie pasta (if they have wheat bow ties, it would be preferable)
1 cup cut fresh asparagus (1 inch pieces)
1 1/4 cup sliced fresh mushrooms
1 medium sweet red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
2 cups cubed cooked chicken
1 jar sundried tomato pesto
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup (or just a sprinkling) shredded Parmesan cheese

1. Cook pasta, adding asparagus during last 3 minutes of cooking.
2. Meanwhile, in a large skillet, saute mushrooms, red pepper, and garlic in oil until tender. Reduce heat; stir in chicken, pesto, salt, and pepper flakes. Cook 2-3 min longer or until
heated through.
3. Drain pasta. Toss with chicken mix. Sprinkle with cheese.

Just The Yummiest

So, if I had a signature recipe, this would be it. It's the most amazing soup I've ever tasted. Well, maybe it's just the only soup I've ever made. And I didn't find a way to destroy it, so I am very, very proud of myself - jumping around, singing about the likes of veggie soup proud.

It's healthy, colorful (greens, reds, oranges, mmm...), relatively inexpensive for how much it makes, and quick and easy. The only thing that would make this recipe phenomenal would be Paul eating it. But, alas, Selah eats it because she has no other option, so I am well pleased. Oh, and Brian and Megan, next time I make it you're coming over, okay? I think you're just about the only two who may truly appreciate it:) Maybe the lentils will draw you in.

Anyway, I'm currently on a cooking kick, so if you've got a good, simple, and healthy meal, please send it my way. I can use all the help I can get. Thanks!

Oh yeah, and here's the recipe.

4 cups vegetable broth
3 cups cubed peeled butternut squash
1 cup dried lentils, rinsed
1 cup chopped carrot
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 package (9 oz) frozen cut green beans

In a 5 qt slow cooker, combine first 8 ingredients. Cover and cook on low for 4 hours or until the lentils are tender. Stir in the tomatoes and beans. Cover and cook on high for 3o minutes or until beans are heated though.