Two nights now of some awesome tasting and healthy for you food and I didn't get pics.  I need to remember to pull out that camara!  But I will still post the recipes because they hit the mark: Easy, Filling, LOW FAT!
First up is 3 Bean Chili with Ground Goat meat (OR Super Lean Ground Beef, Buffalo or Turkey)
This one takes a little prep work but it is still easy.  Soak 1 C. Black Beans, 1C. Red Beans or Kidneys, and 1 C Pinto beans over night.
the next morning rinse beans good and put in crockpot with water (lots) and turn on high. Have a nice day.
At dinner time sautee 3 cloves of garlic, 1 diced whole onion, and 1 lb of ground meat of your choice. Buffalo, Goat and Turkey will the the lowest in fat but if you prefer beef use grass fed and very lean if possible.
Add this to the crockpot with 1 can of diced tomatoes, 2 TBSP of tomato paste (I use Amore concentrate because it has no additives) and 1/2 can of chipotles in adobo sauce ground up in your blender. Top with a little bit of feather shredded cheddar cheese.  A 1C. helping is not at all high in fat but full of fiber and is good to boot!

Butternut Squash Soup

1 Onion, and 3 cloves of minced garlic - saute in olive oil (1 tbsp) or coconut oil.
Add 1 large or two smaller butternut squash (peel, de-seed and cube) and 3 organic carrots, chopped up.
1quart of vegetable stock and water to cover.  Boil until squash is tender.  Use you stick blender to blend up
good and add salt, pepper, and nutmeg to taste.

Quinoa Tabbouleh  (thanks to our friends at Sunset Magazine for this goody - April 2011 issue)

1C Quinoa(cooked according to package direction)
1/2 tsp kosher salt
1/8 tsp. pepper
1 garlic clove, minced
2 tbsp. each - extra virgin olive oil and lemon juice
1 bunch parsley, chopped
1 tomato chopped
1/2 english cucumber chopped
1/4 C Crumbled feta cheese

Balsamic Vinegar Roasted Asparagus

1 or 2 bunches of asparagus, cleaned and woody ends cut off - place in a ziplock bag. 
Add: 1 Tbsp Olive Oil, 2 Tbsp. balsamic vinegar, 1 tsp kosher salt and a bit of fresh ground 
pepper.  Marinate asparagus for about 1 hour and then place in pan and roast - you can also grill this 
and it's good!  

Strawberry Spinach Salad 

4 C. rinsed and patted dry baby spinach leaves (or leaves from your own garden!) 
1 C. Strawberries, rinsed dried and cut up. 
1/4 C toasted slivered almonds. 

Dressing: 1/4 C Olive Oil, 1/4 C. sugar (I use 1/2 of that and agave nectar instead), a few pinches of toasted sesame seeds, 1/4 tsp. onion flakes, 1/8 tsp sweet paprika, 1 tsp worchestershire sauce. Shake well to blend - you can adjust this to your taste. I like MORE worchestershire sauce and less sugar and really not very fond of the sesame seeds.    

BLACK BEAN PUMPKIN CHILI.
This has quickly become my favorite chili - Move over Texas Chili, move over white bean chile.  And I am sure some of you are thinking - Pumpkin?  In chili?  Okay, I admit I thought this was a bit weird too until I tasted it.
And while I use a base recipe I found online I've added a few things I really like to make it my own recipe.  I'm going to give you the Vegetarian version - For those who want meat (and I usually do because for some reason I think Chili has to have meat) add white meat chicken or turkey.
1 Onion diced, sautee in Olive Oil
3 cloves of garlic minced and added to onions.
Add Vegetable broth (or water, or chicken broth) about 4 C 
2 C. Pumpkin puree(you could also use butternut squash or sweet potatoe.
2 Cans of Black beans or about 3 C. Cooked black beans.
2-3 potatoes diced (I like yukon golds)
2 zucchinis and 1 yellow squash cut in bite sized chunks.
1 Can fire roasted diced tomatoes (I use Muir Glen Organic)
1 C. frozen corn (I do not add because of a family member who doesn't eat corn due to allergy)
2 tsp salt (or to taste)
1 tsp cumin
1 tsp smoked paprika
2 TBSP chipotle puree (I take a can of chipotle in adobo and puree it and then add what I need - freeze the rest for later use - trust me you'll make this again!!!!) 
Simmer slowly for about and hour or so and top with some sour cream if desired.

Thai Tuna wraps

 So, for about a year now (it will be a year in Feb) I decided to take hold of my health and work on getting back to the me I was before I had kids and let myself go.  It's a health decision, not a weight decision though weightloss is certainly a part of it.  I made some changes, and am working on the daily battle of getting healthy again.  These are some of the changes I've made - diet, excercise, drink more water, try to live greener, eat more locally, get out unhealthy toxic products and replace with healthier products, drink more water.   Since this is my recipe blog, I'm concentrating more on the diet aspect.  NOW, Let me make one thing clear - I don't believe it diets, no fad diets, no drinking shakes to loose weight, I believe that the changes that are made need to be LONG lasting changes in habits that aren't healthy.  So I guess you could say I am making lifestyle changes, not dieting.  One of the things we are doing is eating vegetarian several nights a week.  NOT vegan but vegetarian and even then, sometimes we have a predominantly veggie meal with some small bit of protien but meats are not the main course of the meal.  I decided to post this meal because it was particularly tasty and not too hard to prepare and also - because we have the extra added challenge of a gluten free family member - have there be very little grains.  This one is most certainly a winner in my book.  The kids seemed to like it as well and the best part was - it was filling.

 We started off with Chinese Cabbage Soup from one of my fav. vegetarian cookbooks: 1,000 Vegetarian Recipes by Carol Gelles.
1 1/2 tbsp vege oil (I use EVOO)
2 cups shredded cabbage
1 c. sliced onion
1 clove minced garlic
5 C. vege broth
1 TBSP dry sherry
1tsp.soy sauce
3 C shredded bok choy
1/2 C carrots,
1/2 C mushrooms (I used shitaake)
1/4 C Peas
1/4 C. scallions
Saute the cabbage, carrots, onion and garlic in a big pan. Add Vege broth, sherry and soy sauce. Then simmer until veggies are soft.  Add bok choy, mushroom, peas and scallions toward end.

Added to the soup was Almond Ding Veggies, Also from Carol Gelles' cookbook.
toast 1/2 C. almonds (I used slivered) and set aside.
in bowl stir together 1/4 C water, 3 TBSP mirin or sherry,  1 tbsp soy sauce (I use tamari because it is wheat free)  1 tbsp thickener (I use tapioca starch due to corn allergy but you can use cornstarch)  and 1/2 tsp sugar.  In large Wok or skillet heat 2 tbsp Olive or sesame oil, 4 C chopped celery, 1 C. diced onions, 3 cloves garlic, minced, one can of water chestnuts and 1 can of bamboo shoots and 1 head of brocolli chopped up.  Sautee until crisp-tender and then add your soy/mirin mixture and stir in, take off heat and add the almonds.
Lastly, we had Thai wraps.  My kids LOVE these things.  You take Rice Wrappers, soak them in water until they are pliable (I do one at a time) and rice noodles (you can buy a package of rice thread noodles and pour hot water over them unti they soften) The put the noodles on the wrapper, then add: Tuna (we prepare it like tuna sandwich filling) shredded carrot, avocado, pickled daikon radish, slivered red bell pepper and fresh mint or cilantro and then wrap according to package directions. We usually dip ours in Thai Peanut sauce, hot chili sauce or Hoisin sauce (not for those who are gluten free) .

Slow foods are on the docket right now - what are slow foods you ask? 

Without looking up the definition officially, we are saying they are un-processed foods that 

are cooked as closely to their natural state as possible.  That's NOT to say some of this isn't processed - it is but from farm fresh or fresh ingredients as much as possible.  Can you make it yourself without a list of 

ingredients you cannot even pronounce?  Then it's probably a slow food. Yes, some of the ingredients were bought at a store but the point is, I could have made it with something from home. 

First up is the Italian white bean and sausage soup.  

2cans (or your own cooked white beans) 

2 potatoes, peeled and cut into small chunks,

1 onion, diced, 

2 Cloves of garlic minced

2 TBSP EVOO (extra virgin Olive Oil)

1 lb of Italian Sausage (yes, homemade is best but I bought mine from a butcher who makes their fresh with NO artificial ingredients. Just meat and spices) 

1 carton of Chicken broth (I used my own from a chicken I boiled) 

1 bunch of fresh spinach (picked from the garden is best. 

Salt and pepper to taste.

Sautee the onions and garlic in Olive oil, add the potatoes. Separately cook the meat and add to the 

onions, garlic and potatoes.  Add broth and cook until potatoes are tender. 

Then add beans and spinach, Salt and Pepper.

I have posted this recipe before - it is NOT my creation. Here is the link: http://glutenfreegoddess.blogspot.com/2010/10/quinoa-salad-with-pears-and-baby.html 

This one again is even better with homegrown and fresh picked but it you don't have it, It's still 

worth buying the ingredients and making it - GOOD!!!!

Lastly, a very simple dish using a homegrown Spaghetti squash, and some garden fresh homemade

Pesto.  Cook the Squash by piercing the flesh with a knife, throwing it in the 

oven and baking on 350* for about 45 minutes.  Cut open, remove seeds and spoon the 

innards into a bowl.  Add your fresh pesto, salt and pepper and eat.  

This is so yummy!!!!!  

I encourage everyone to shop as much as possible at Farmer's Markets - support your local farmers and producers and stop sending your money overseas!!!!

Creamy Pesto Chicken/Asparagus/mushroom Fettucini Alfredo

Well, I've searched high and low for my camara because personally - I think this is a meal worth seeing. But, Alas, It is missing. Tonight's dinner is a compilation of a recipe I found and then I added a bunch of stuff. And yes, It's Gluten Free, Corn free and uses goat milk cream.

This one is so good. I'm thinking I need to make it again SOON!

1 Package of Tinkyada brand Fettucini (follow package directions)

2 chicken breast cooked and cut into bite sized pieces

1 bunch of asparagus, cleaned, ends cut off and cut into bite sized pieces.

1/2 red onion, diced.

2 TBSP Olive Oil

1 C. chopped mushrooms

1 C. Cream (milk is fine too)

1TBSP Tapioca flour

2 TBSP Pesto (jarred or homemade!)

1/2 C. of shredded parmesan cheese

1 jar of marinated artichoke hearts.

Add EVOO to pan and put in onions, Asparagus and sautee. When the veggies are soft add mushrooms, cream, pesto and tapioca flour. Add Parmesan cheese . Then toss with the fettucini. Add jar of Artichoke hears, salt and pepper to taste. ENJOY with your favorite salad! YUM.

Buy it Local, Grow it yourself, eat what you grow!

If you are following this blog you are probably interested in several things. Growing some of your own food, buying locally grown food, cooking that which you grow or buy! I have been on this kick for a while now and really would like to encourage more people to take a step to grow a little more of what they will use. There are so many EASY ways to start!!!

We started gardening when our oldest was born (she's now 17) so she's sort of used to this way of life. She thinks we are a bit wacky but she doesn't give us too hard of a time for growing, raising our own food too much! She's even been known to sit munching on a bowl of homegrown baby carrots while doing her schoolwork! SHHH~ don't tell her I told you!

When we moved to our current property (our 1/2 acre of heaven in Central NM) my goal was to convert it to being as productive as I could - Edible landscaping, goats, chickens, bees. I'm happy to say that after 8 years, we are well on our way. WE still have a long way to go but I love the luxury of pretty much eating something daily that we produced off our land. We drink the milk and make cheese and soap from our tiny herd of Nigerian Dwarf goats. We eat eggs from our little flock of chickens and have managed to raise a few for meat as well. We have been planting trees and garden areas for most all of the 8 years we've been here and it's a trip bringing in something from the yard and figuring out a meal....The less I have to go to the grocery store, the better.

I think I am out to prove something - that you can feed your family (maybe not completely) off of a small parcel of land. YOU can eat a majority of stuff that you produced yourself and you do not need acres and acres to do so!!!! I guess I'm not the only crazy wannabe farm girl out there. Just within the past month I've heard of several such similar situations: Recently I saw a post on Laptop Lunches for a challenge for a diet called 100 Mile Diet. Basically - eating for one month only food that is produced within 1oo miles of your house.....Oh my! Also followed the plight of the Julie http://oakparkhatesveggies.wordpress.com/2011/07/26/my-pyrrhic-victory/ who was being prosecuted for growing veggies in her yard. I even found out there is a name for folks like me (Educated women who opt out of the rat race to raise children, animals and their own food) Femivores. This movement seems to be gaining steam. I am a regular at the Los Lunas Farmer's Market selling our homemade goat milk soaps as well as anything we produce on the farm that I cannot can, freeze or eat!!!!

Today I stumbled across this book (gotta have it!!!) and this blog (glad I found it!!!). Please go there an check it out if you would like to join in this movement....and If I win the book - Sweet! I'm going to hopefully get it anyway because it looks awesome and I hope will help me on the way to accomplish my own 1/2 acre of production! I would LOVE to do what this gal has done!!!!!

http://permaculture-media-download.blogspot.com/2011/08/book-giveaway-quarter-acre-farm.html

cheese Adventures: Bocconcini

Today I found a recipe on Giada De Laurentis Food Network site - marinated Bocconcini. What is Bocconcini you ask? It is "little ball" of mozarella cheese. Yet another way of enjoying your cheese!!!!!

http://www.foodnetwork.com/recipes/food-network-kitchens/marinated-bocconcini-recipe/index.html

so today I went out and picked the fresh herbs out of the garden and made my own homemade Bocconcini. Now, you ask - what am I supposed to do with the cheese once I've made it? Well, that's easy - eat it of course. But if you prefer to use it in a recipe then here you go - it's not mine but it sounds so yummy and with heirloom tomatoes about to be (hopefully) abundantly available - it should be pretty easy to make! Just visit you local grower's market or health food store and buy some yummy heirloom tomatoes and make this lovely salad:http://laurasbestrecipes.com/salads/