The most amazing healthy dish ever!!

AMAAAAZZZZING!!!  This is seriously soooo good. I got the recipe from Nourished By Nature's facebook page & copied their picture as well because I am too lazy to download my pics from my camera..some blogger huh? Besides I need to figure out out to get the pink beet stain off my fingers!!  That was the only unenjoyable part.. roasting & peeling the beets.. wonder if it would compromise the flavor much to use canned? This picture looks like she used barley or something, which would prob be just as good but just as a forewarning my quinoa turned pink from the beets.. Im not sure if this is because they were still warm or what.. but none the less it seriously was delish warm but is now chilling in the fridge for quick salads for lunch.

Quinoa, Greens and Feta

Ingredients:
2 medium or 3 small beets (any color) roasted
1 cup kale or green of your choice(collards, chard, beet greens)
1 cup quinoa
...

Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2. Bring the water back to a boil, and add the quinoaand cook as directed.

3. While the quinoa is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the quinoa. Peel and dice the beets and add, along with the greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature

Oven Roasted Bacon/Parm Potatoes

I copied this recipe straight off www.myadventuresinthecountry.com (hence the ridiculously long instructions). But it's worth all the heavy reading b/c it is really good..


1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:
Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. 
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon.
Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!

Chilled Avocado, Corn & Tomato Salad

Ok.. this is seriously HEAVENLY.. I think the word I initially used is sacred..lol.. b/c it is really that good & so very simple.

1 avocado, diced
1 pint grape tomatoes, halved
2 ears of corn, grilled
2 tbsp cilantro, chopped

Sauce:
1 squeezed lime
3 tbsp canola or olive oil
1 tbsp honey
s & p
1 clove garlic, pressed

Copycat Chili's Black Bean Soup

Well I dont have a pic for this soup b/c it didn't come out very well. The soup is so dark it just looks like a pot of black.. but man is it good. I personally think it was a bit too salty (and I didnt even add the 2 tsp salt) for how much beef bouillons it called for.. next time I will be cutting that amount in half. I also didnt thicken with the cornstarch & it didnt need it. This is great as is but even good served over a bed of jasmine rice :)
 
1/4 cup olive oil 1/4 cup yellow onion diced 1/4 cup carrots, diced (or buy bag shredded) 1/4 cup green bell pepper, diced 4 beef bouillon cubes 1 cup boiling Water 1 1/2 quarts (3 pounds) canned black beans, not drained 2 tablespoons cooking sherry 1 tablespoon distilled white vinegar 2 tablespoons Worcestershire sauce 1 tablespoon granulated sugar 2 teaspoons garlic, granulated 2 teaspoons salt 1/2 teaspoon black pepper, ground 2 teaspoons chili powder 8 ounces smoked sausage, small dice 1 tablespoon cornstarch 2 tablespoons water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Smashed Potatoes

My husband loves potatoes.. so anytime I can find a potato recipe it is a score because to me a potato is just a potato but not in his opinion! So here goes.. courtesy of Pinterest/Pioneerwomancooks.com

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste (I used fresh tarragon, parsley & basil)

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Best Steak Marinade EVER!!!

 Courtesy of Pinterest/Fit Chicks :

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes    
1 teaspoon ground pepper

Summer Fruit Sangria

This is seriously so good!!!!  Thanks to Martha Stewart!!  Delish!!

Ingredients

• 6 cups assorted fruits (such as mango, pineapple, cantaloupe), sliced or cut into chunks
• 1/4 cup thinly sliced peeled fresh ginger
• 1 to 1 1/2 cups fresh basil or mint leaves ( I used Mint!!)
• 1/2 cup orange liqueur, such as Cointreau (I used Grand Marnier!!!)
• 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Ice

Directions

1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill eight glasses with ice and top with sangria.

My very own Chia Pet!!

I'm not sure how unusual this is... but the kids and I got a kick out of it. Our cockatiel was on the porch for the day and knocked out his used up millet.. guess fromt he humid conditions and sprinklers ect. it started to sprout!!  How funny :)

Swordfish is Delish!!

WOW.. mercury or not.. I'm eatin it & enjoying every bite!! There is no real recipe here.. just rub on some Emeril's fish rub & grill 5 min per side (dont forget to oil grill)! I did make some basil butter to put on top and although not so healthy.. it was so good... even my kids ate it!!  First time ever they have eaten fish..prob because we told them it was chicken until they were finished!! hahahahaha :)

Powerhouse Salad!!

Powerhouse Salad... aka White Bean Salad w/ Lemon Vinegarette :) Simply mix & chill 20 min.. so easy & so good :) No excuse to not eat healthy!!

1 fresh squeezed lemon
20 basil leaves, chopped
1-2 garlic cloves, minced
1 can rinsed & drained canellini beans (or chick peas)
1 pint grape tomatoes, halved
1 avocado, chopped
1 onion, chopped
1tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tbsp EVOO
1 tbsp honey

Chicken w/ Sundried Tomato-Basil Cream Sauce

OK.... THIS WAS SERIOUSLY SOOOOOO GOOD!!  This recipe is from Gabbi's Kitchen. I loved it so much & I am not even sure you need the meat.. would be great just over pasta.. or even with some shrimp or scallops.. I felt like I was eating in my own little Carraba's or something.. sooo good!! I doubled the sauce & glad I did.. so keep that in mind...

4 boneless, skinless chicken breasts
2 tablespoons EVOO
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (drained)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat pasta, uncooked


Heat olive oil in a large pan over medium-high heat. Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side.   Remove from heat and set aside, keeping covered.
In the same saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour & stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Whisk that sucker to death! :) Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the pasta:
Add fresh basil to sun dried tomato sauce and give it a good stir.

Grilled Salmon w/ Creamy Cucumber-Dill Salad

Yay!!!  My cooking drought has finally passed. With the kids being home from school my organization and ability to concentrate within the store was a bit challenged to say the least!!  But now that I have that under control again.. I'm back in the saddle y'all!!  I got this recipe off my new favorite site Pinterest.. it was originally from Once Upon a Chef.. (gotta make sure I give credit where credit is due!!). It was very good & refreshing.. I personally need a bit more flavor.. so I might blacken the salmon prior to cooking.. but it was very good as is...

For the Salmon
4 6-ounce salmon fillets
Olive oil
Kosher salt
Freshly ground black pepper

For the Cucumber-Dill Salad
1 English hothouse cucumber
1/3 cup finely sliced red onion, from one small red onion
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise, best quality such as Hellman’s
2 tablespoons white wine vinegar
1/4 cup chopped fresh dill
1 garlic clove, minced
1/2 teaspoon sugar
Freshly ground black pepper, to taste

Directions
1. Cut cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out center seeds. Cut into thin slices and place in colander along with red onion. Toss with salt and let sit in sink at least 30 minutes, until water drains out.
2. In the meantime, make the dressing. Combine sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
3. When cucumbers and onions are ready, release any excess water by tapping colander on the base of the sink, then use a large wad of paper towels to pat vegetables dry. Add to dressing and toss well. Cover and chill until ready to serve.
4. Preheat grill to high heat. Clean grill rack, then brush lightly with oil. Close lid and let return to temperature. Rub salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Delish Salmon Recipes

Last night I made another awesome healthy meal & forgot to take a pic for you but you'll just have to trust me!  It was the double K salmon (but I do happen to like the Ginger Glazed recipie better b/c it is sweeter) with some steamed brown rice & sauteed fresh spinach & sliced red peppers. Yes please!

Double K Salmon

2 lb atlantic salmon
1/4 c brown sugar
1/4 soy sauce
3 tbsp pineapple juice
3 tbsp red wine vinegar
3 garlic gloves
1 tbsp lemon juice
1 tsp ground ginger
1/2 tsp pepper
1/2 tsp hot pepper (red pepper flake or hot sauce)

Marinate for 1 hour. Grill skin side down. (If you dont oil the grill first skin will get stuck to the grill.. which is good in a way b/c the fish comes right off the yucky skin.. but it was a big grill cleaning process to cook the skin off ..whew!) Cook covered for 5 minutes, then uncover and brush with more marinade and cook another 15-20 min.

Ginger Glazed Salmon

1.5 - 2 lbs fresh salmon
cooking spray
1/2 cup pineapple preserves (I have used orange marmalade too when in a pinch)
1.5 tbsp lime juice
1 tbsp dijon mustard
1.5 tsp ground ginger
1 tbsp minced garlic
1 tsp soy sauce
1/4 tsp s & p

Preheat oven to 425. Coat baking dish with cooking spray. Place fillets in and cover w/ preserves mixture. Bake @ 325 for 15 minutes or until fish flakes. (Fish thicker than 1 inch thick takes longer).

Tuesday Night Tuscan Chicken

1.5 lb skinless chicken breasts, pounded thin
1/2 tsp salt
1/4 tsp pepper
2 tbsp EVOO
1/4 cup of white wine
1 bag fresh baby spinach (5-6 oz)
1 pack washed fresh sliced mushrooms
1 14.5 oz can of italian-style diced tomatoes, drained
4 oz Mozzarella cheese

Preheat skillet, season chicken with s & p. Add oil to pan & swirl. Cook chicken @ 4 min until browned. Flip chicken and add rest of ingredients except cheese. Cook another 5-6 min (unitl chicken is 165 degrees). Add sliced fresh cheese, remove from heat.. put cover back on and let sit until cheese is melted. Now serve :) So incredibley quick and easy.. there is no excuse not to feed your family healthy foods!!  Enjoy :)

Pan Seared Pork w/ Reisling Brown Sugared Apples

Ok.. this is seriously good! This is the second time I have made this and I still just love it! The first time I used a pork loin but this time I just used porch chops & instead of Reisluing I used Chardonay and it still turned out great!  So as for the ingredients: 4 tbsp of butter (2 for the apples and 2 for the pork) 4 tbsp brown sugar, 3-4 apples peeled & cut into 1/8 slices, 1.5 lb pork tenderloin (or chops), 1 cup Reisling (I used more like 2 cups of Chard because I used 5 apples), 2.5 cups chicken broth........................Now for the instructions: Melt 2 tbsp of butter and brown sugar in first pan until tender.. recipe said 4 min per side but I did it dbl.. you want them nice & brown and tender. In second pan add 2 tbsp butter and add salted & peppered pork fry for about 7 min per side until cooked. Remove pork and add in wine to pan to deglaze and reduce. Once reduced add chicken stock and let reduce more @ 15 min or so. Once Reduced add in apple mixture, mix and serve over pork. Sooo very good!

How Great is this!!!

I recently took the kids to a birthday party & the family had their ceiling painted like this!! I absolutely love it!!  I asked to take a pic and told them I was going to copy it once I find out what company did it!!  Isn't it great??!!

2012 Summer Reading List!! Yay!!

Irish Corned Beef

OMG. I dont like corned beef.. but this was SERIOUSLY GOOD!!  My hub scoured the internet for the perfect recipe & this is what he got courtesy of "foodtrampdiaries.com". (thank you food tramp.. wish we could meet!!  xoxo) My husband loves to throw parties and his motto is "go big or go home".. this accompanied a giant turkey, stuffing, scalloped potatoes, sauteed green beans ect ect ect.. but my favorite part of the day were the Cheesecake Factory Cakes.. his pick was Oreo (which was really good despite my incessent bragging over my choice) which was.... (are you ready for this?) White chocolate, rasberry truffle cheesecake with oreo crust..holy hell..I think I ate the whole thing.. in the same voice that says "I dont understand why I am gaining all this weight"! HAHAHAH LMAO!!! Anyways, w/o further A due..please meet Bill's (aka food tramp's :) "Best Ever Corned Beef"...

2 lb yellow onion
2 lb carrotts
6 lbs corned beef brisket
1 cup malt vinegar
8 oz Irish Stout beer ( drink the rest.. you will cook better!!)
1 tbsp corriander seed
1 tbsp coriander seed
1 tbsp mustard seed
1/2 tsp dill weed
1/2 tsp whole all spice
1/2 tbsp black peppercorns
2 bay leaves
3 lbs cabbage
2 lbs red potatoes

For Glaze

1 cup course ground mustard
1/2 to 1 cup orange marmalade (depending on how sweet you want it to be)

Peel annd cut carrots in large chunks. Cut onions into wedges. Slice cabbage heads into 8 wedges per head of cabbage. Clean potatoes, they can be left whole or left cut in 1/2. Place beef in bottom of stock pot. Add 1 cup of onion & one cup of carrot. Place remainder in the fridge for later. Add all the spices, beer, & malt vinegar to the pot. Add more beer to cover the beef if needed (or again.. drink it). Bring liquid to a boil, then turn down to simmer for 3 hours. Next, remove beef..place on roasting pan & cover w/ glaze then finish in 350 degree oven for 30 min. Remove beef place veggies in pot, cover & bring to full boil for a full 30 min. P.S.... Always slice beef against the grain :)

Emeril Lagasse"s Chicken Marsala - BAM!!!

I know I have been MIA from here for quite some time,  I have been buried in textbooks and and glued to the little league fields.. but with Spring season wrapping up & some easier classes for summer semester I am hoping to be back in the saddle cooking delicious meals for the fam and hopefully fitting in a good book or two to share with you. Here is a recipe for the most delicious Chicken Marsala you have ever had. I think the secret is the "Essence seasoning" that you mix in with the flour. I dbl this recipe so there are left overs. SOOOO GOOD. Enjoy :)

1/2 cup flour
1 tbsp Essence seasoning (recipe to follow)
2 6-8oz chicken breasts (pounded thin)
1 tbsp EVOO
4tbsp butter
3 cups of mushrooms (I use bella.. but recipe says cremini, oyster or shitake)
3/4 cup marsala
1 cup chicken stock
s & pep

Combine flour & essence seasoning. Dredge chicken in mixture. Heat large skillet on high heat.. add 2 tbsp butter. brown chicken @ 3 min on each side. transfer to plate & set aside. Add remaining butter and sautee mushrooms until tender and liquid given off. Add marsala wine and scrape browned bits from the bottom of the pan. when wine reduces by 1/2  andd the chicken stock and cook @ 3 min or until sauce thickens. Lower heat & add chicken back to pan. Continue to cook until they are cooked through @ 6 min.

Essence Seasoning (makes @ 2/3 cup.. store in airtight jar)
2.5 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme

Delicious & Healthy Fish Chowder

I got this recipe off a Bermuda sherry pepper sauce years ago and just love it. As a word of advice don't use shellfish like shrimp or scallops because they get tough. I forgot to add the water once & it still turned out great, so I guess the water requirement depends on if you like your chowder like a soup or a stew. The original recipe called for 4 quarts of water and 10oz beef broth.. I changed it to how I like it.. so feel free to switch it up!

4 cups water
3 lbs fresh fish filets ( I use salmon & tilapia or mahi)
1/2 tsp thyme
2 bay leaves
1/2 tsp peppercorns (or ground for milder)
Red pepper flakes if you can handle it :)
1/4 tsp ground cloves
3 tbs butter (or EVOO is even better)
3 lg onions, chopped
8 celery stalks, chopped
1 garlic clove, chopped ( I use 3)
3 green peppers, chopped
1 lg can whole tom (28 oz)
1 can (10 oz) diced tomatoes
1 carton (32oz) beef broth
1 cup ketchup
2 tbsp worcestershire sauce
Juice of 1 lemon (or 2 tsp lemon juice)
2 lbs potatoes, peeled and diced (about 5)
6 carrots, peeled and diced

Lightly parboil potatoes and carrots, set aside. In a large pot saute garlic, onions, celery and peppers till slightly tender. Add tomatoes (use large ladle to smush them while cooking), broth, water & remaining spices & ingredients (excluding potatoes, carrots & fish). Simmer 30 minutes. Add de-skinned & chopped chunks of fish fillets (will break up when cooking) and now the potatoes and carrots. Cook for another 30 minutes. You will see the fish breaking apart when you stir.. there is your cue it's ready! Soooo sooo good & healthy to boot!

Room written by: Emma Donoghue

Another AMAZING book that kept me up till 3 am which is a big problem when you wake up everyday @ 6am. I am soooo exhausted today and I really have to stop doing this but it was seriously sooo good I just HAD to finish it to see what was going to happen. I have to admit I was actually STRESSED OUT reading this book and I truly felt the adrenaline and my heart was pounding!!  Funny huh? That is the definition of a good book! In the beginning I didn’t think I was going to like it and was wondering why the author chose to write in the voice of an uneducated 5 year old boy but boy did I get it by the end. It gave me such insight and a new perspective by looking at things through the mind of a child.  This book is about a 19 year old woman who was kidnapped and held hostage in a small shed in her captor’s backyard for 7 years.  She is continuously sexually assaulted by the man resulting in the birth a baby. This child lives in the horrible conditions of this room for 5 years with his mom and never knew there was an outside world until his mom gets him to be brave to trick the kidnapper and free them both. But their struggles only get worse from there….. Wonderful wonderful book!

My fav homemade lunch on the run...

This is so great to pack for lunch or for a quick after the gym snack and it is sooo super easy & quick to make.. not to mention healthy! All you have to do is boil a box of whole wheat pasta, chop up a red & green pepper & 1/2 a red onion. Add a package of feta cheese and kalamata olives and drizzle with yummy EVOO and a quality balsamic vinegar. Mix & your ready to go!!

speaking of favorite new things...........

While we are on the subject if favorite new things.. check out the amazing painting I stumbled across while having breakfast at our neighborhood cafe. The owner is an artist and hangs all of her paintings for sale. When I saw this I was love struck and just had to have it!!  Not only does the little one look just like my youngest but the man looks just like my husband. He wears that same exact clothing from head to toe daily for his business, right down to the same colors. He comes straight from work to the field.. so this painting truly feels like it was made for me :) There is nothing hotter than a involved good daddy and now I have this moment/memory frozen in time to warm my heart for years to come :)

The Glass Castle by Jeanette Walls

I read this entire book not knowing it was an autobiography & now that I know it is I almost want to re-read it! WOW! This book is so complex and so intense that it in almost indescribable... all I can say is READ IT, READ IT, READ IT!

Please Look After Mom- by Kyung-Sook Shin

So I admit it took me a while to get into this book due to it's translation and every other chapter being written in the second person... but I am sooooo glad I kept on. New Years Day night I stayed up till 2 am reading and crying until I finished this book. I dont know what it is about me, but I sure do LOVE books that make me cry. This book follows the life of the Korean mother born in the 1936 that was married off to a man against her wishes out of which she bore several children in horrible conditions often by herself.  She cultivated and worked her fingers to the bone for her family, always putting herself last.. viewing it as her duty. She was never given the value and respect she deserved until she was gone. After all her kids grew up and left,she was left to her old age and deteriorating health & mind which noone took the time to notice. On a trip to visit her children in the city she got left behind at the subway. The remainder of the book is the families remorse and the memories brought to the surface while they are in search of her. The last 2 chapters fill you in on so much of her life and emotions that she kept to hidden. It dives deep down into the dark feelings many mothers feel but never speak of. The perspective of each character coming to terms with the loss of their mother and how they treated her, what they learned from her ect. is so deep and intense that I find it unmatched! I highly recommend this book.

Whole Foods Copy-Cat Recipe!!

I did it!!  I did it!!  I managed to rock out one of the Whole Foods prepared food section's salads!!  I attempted to make 2.. the brown rice salad & the smoked mozzarella pasta salad. The latter of the two needs a bit of work. The texture of the parmesean cream sauce was not right.. I am thinking they used a greek yogurt instead of a mayonaise base. I also could not find smoked mozzarella anywhere and used smoked gouda instead... soooo that one is still a work in progress. I might have to go in there and sneak a picture of the ingredient list HA!! 

But the rice salad on the otherhand WAS DELICIOUS!!!  I was AMAZED how refreshing and good it was.. but BEWARE it is only good the evening you cook it as it dries out. I am not sure if it's because the brown rice absorbs so much or if it was because I had it in a Pyrex dish with a non-air-tight glass lid... but anyhow - just an FYI to you. Also.. this recipe is ALOT -next time I make it I plan to cut it in half. Oh & olives might be good in this as well :) Enough blabbering.. ...here she is .... enjoy!!

3 cups brown rice
1 can chick peas
3/4 cup finely chopped feta
2/3 cup diced roasted red peppers
1 diced cucumber
1/4 cup chopped fresh dill
3 scallions

SAUCE
1/4 cup lemon juice
2 garlic cloves minced
1/4 cup EVOO
s&p