One Sunny Home

Monday, February 27, 2012

Mushroom Stir Fry

This is one of our favorite mushroom stir fry recipes! It is a sweet yet spicy dish with a whole lot of flavor! You'll not miss the meat in this one! The mushrooms add the "meaty" taste without the heavy aftereffect. Even though the glaze and the sauce might make you think this is a complex recipe, don't let it fool you. This delicious, yet simple stir fry is a perfect addition to any kitchen's repertoire during the cold winter days! (This dish might be a bit too spicy for the younger members of the family)

Serves 4

Ingredients:

Stir Fry

Mushroom Glaze

Sauce

Directions:

1. Make mushroom glaze in a small bowl by whisking all the ingredients together and set aside. Make the sauce in a medium size bowl by whisking all the ingredients together, making sure the corn starch dissolves completely without clumps, set aside.

2. Place 1 tablespoon of Sesame/Grapeseed oil in a large skillet or wok over high heat. Add mushrooms when oil is glistening and gliding on sides of wok. Cook mushrooms for about 2 minutes, stirring occasionally until they begin to give up water.

3. Add the glaze to the mushrooms and cook on high heat for 4-5 minutes, occasionally stirring until barely any more liquid remains. Remove cooked mushrooms onto a plate and set aside.

4. Return the wok to the stove. Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add garlic, ginger, and chilies and cook stirring occasionally for about a minute; taking care not to burn the garlic. Add peas, cooked broccoli, baby corn, and 2 tablespoons of water; mix and cover with a lid to "steam" the veggies for 2-3 minutes. Cook less for crispier veggies.

5. Increase heat to high and add the sauce and green onions. Allow the mixture to come to a boil. The sauce will thicken slightly. Add the cooked mushrooms back to the mixture and cook for another minute. Take off heat and serve over rice garnishing with sesame seeds if desired.

Happy Monday veryone! Blessings!

Inspired by: Simply Recipes

Friday, February 24, 2012

Okra Vegetable Soup

The weather is rather chilly today and a bowl of hearty soup is a welcoming thought! Since I had all the ingredients on hand, I decided to make my okra vegetable soup. I never had the famous gumbo, so having nothing to compare to I can't officially call this "Vegetable Gumbo" but that is what my family refers to it by. This soup is easy to make, doesn't have fancy ingredients, and deliciously filling. You can make the soup match your taste buds by simply tweaking the ingredients.

Serves 6

Ingredients:

Directions:

1. Prepare all the vegetables before starting the base of the soup.

2. Make the roux-or the base of the soup by melting butter in a cast iron pot on medium heat. Add flour and mix using a whisk, mix frequently, taking care not to burn. The roux will expand and start turning a golden color. Constantly mixing, continue to "brown" the roux until it reaches a dark tan/light brown color 3-4 minutes: this will add the rich "roasted" feel to the soup.

3. Add the chopped onions, garlic, pepper, celery, and okra if using FRESH ONLY. Sauté the vegetables for 2-3 minutes: if using fresh okra cook until the slimy texture disappears.

4. Add the tomato sauce or juice to the vegetables: add more if you like the "tomato" taste in your soup. Continue to cook for additional 1-2 minutes.

5. Add corn, frozen okra-if using, instant rice or use leftover cooked rice, pearled barley, and vegetable bouillon. Mix and bring to a boil. Add parsley, paprika, and seasoning salt to taste. Turn heat to low and allow to simmer for 10 minutes. Taste, add additional seasoning to match your preference, try adding: Tabasco sauce, Worcestershire sauce, thyme, or some Cajun seasoning.

Bon Appetit my lovely readers!

Monday, February 20, 2012

Homemade Pancakes & Baked Apple Slices

My husband and I love to make pancakes on our slow mornings! I used to use pancake mix until I decided to try to make my own batter. After a couple of trials, I stopped on our favorite recipe. We have been making these pancakes for a number of years now and we love them! They are everything a pancake should be...in our eyes anyway! Recently I have been dressing them with Baked Apple Slices. These apple slices are super easy to make and so delicious! Nothing says "Breakfast at Home" like these pancakes and baked apple slices!

Makes ~10 medium size pancakes

Pancakes

Directions:

1. Combine dry ingredients in a small bowl, mix well. Combine wet ingredients in a medium size bowl and mix well using a whisk. Add dry ingredients to the wet ingredients and whisk well for 1-2 minutes.

2. Heat griddle or frying pan over medium-high heat. Reduce heat to medium when griddle is hot and apply a light coat of non-stick spray-I like to do this only with the first pancake. Pour/scoop the batter onto the griddle, using about 1/4 cup for each pancake. Wait until the entire pancake has "bubbles" before turning. Continue with the rest of the batter. Cover cooked pancakes with clear-saran wrap for a couple of minutes until you are ready for them!

Baked Apple Slices

Directions:

1. Place sliced apples into a microwave safe bowl. Sprinkle with cinnamon and if using; lemon juice, sugar and salt. Toss gently. Add good quality maple syrup and again mix.

2. Microwave for 2-5 minutes, depending on the thickness of your apple slices and how tender you like them to be. Test doneness with a fork. Serve over pancakes!

I so hope you will give these recipes a try! You'll not regret it! At any rate, you can always go back to the box mix and canned apples ;-) Happy Monday Everyone!!

Saturday, February 18, 2012

Red Quinoa Vegetable Salad

Are you finding yourself daydreaming of spring like I am? Every year in the middle of February I get excited for spring! Busy with cleaning, taking care of kids, and getting ready for a February birthday I often find myself struggling to nourish my body for lunch. I often don't have the time to cook something and simply settle for something that will "carry me over to dinner." Guilty...I know. My sister and I made this quick salad one day and since then it is the recipe I turn to when I need a power boost in the middle of my day. This Red Quinoa Veggie Salad is packed with good fats and protein yet SO quick and easy to make. Plus leftovers can be used at dinner time, or the following day for lunch!

Makes ~6 cups

For the salad:

For the dressing:

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, chop up vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.

4. Combine the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well adding additional salt and pepper as needed. If desired, refrigerate salad before serving. Can refrigerate in a sealed container for 1-2 days.

I hope you'll take the time to nourish your body and soul this weekend! Blessings!

Inspired by Epicurious

Wednesday, January 25, 2012

DIY: Fancy Chocolate-Covered Strawberries

Chocolate-Covered Strawberries is an iconic romantic food. Although it can look complicated and hard, it really is not that difficult with a little practice. I enjoy making these simple treats especially when it's strawberry season! Here is how you can delight your loved one this Valentine's day with some fancy chocolate-covered strawberries!

This will make 1 small bouquet

Ingredients:

© 5 oz Semi-Sweet Chocolate: you can use a bar, chips, morsels, or even baker's squares-chop coarsely if using. Remember the better quality chocolate you have the better taste and texture you'll get. I like to use Ghirardelli chocolate.

Directions:

1. I like to begin by writing down the different varieties of strawberries I want to make-dark chocolate with coconut, dark chocolate drizzled with white, plain red...etc.

2.Wash strawberries and lay them on a towel/paper towel to dry. Chocolate will not stick to strawberries if they are wet, pat each strawberry with dry towel/paper towel to make sure they are completely dry before submerging them into chocolate!

3. Place foam into the container of choice. If foam is moving in the container, secure with tape running across making an "x." Cover foam with green tissue paper or kale/lettuce: secure kale/lettuce with toothpicks broken in half if needed.

4. Prepare strawberries by placing one grape on to a toothpick and follow by a strawberry, piercing the strawberry half way: You should not see the toothpick at the top of the strawberry. I find that strawberries hold up better if there is a grape supporting it-it is totaly optional. Repeat with all the strawberries.

5. There are two ways to melt the chocolate.

Microwave:

Use a glass bowl and microwave the chocolate on medium power at 30-second intervals-mixing in between. You don't want to burn the chocolate, be sure to mix after each interval. Total amount of time will depend on the brand of chocolate and the size of chocolate pieces.

Double Boiler:

Make a double boiler by placing a glass bowl that fits snugly over the top of a saucepan-the bowl should not be touching the bottom of the pan. Fill the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Bring the water to a simmer and keep it at a low heat: you don't want the water boiling, just simmering. Place the glass bowl with chocolate on top of the sauce pan and allow the chocolate to melt slowly-mixing frequently with a rubber spatula or a wooden spoon.

*Tip if you plan to use both dark and white chocolate melt the chocolate one at a time. Starting with dark-it is less fussy when melted :) Melt white chocolate very slowly-it is more fragile and burns quickly.

6. Holding the strawberry by the stem end and the toothpick, dip in the melted chocolate, letting the excess chocolate drip off.

1. For a plain chocolate covered strawberry-carefully place the covered strawberries into the styrofoam block to dry off.

2. For more festive strawberries-dip into coconut flakes or chopped nuts while chocolate is still wet.

3. For strawberries with sprinkles; holding the freshly chocolate coated strawberry over a plate, sprinkle with desired sprinkles.

4. For a multi-colored/drizzled effect: Take a cooled chocolate covered strawberry and using a fork drizzle lines of the opposite chocolate over the melted chocolate bowl...twisting the strawberry to get the drizzle effect all around.

Plain Red Strawberries, Plain Chocolate Covered Strawberries, and Chocolate Covered Strawberries dipped in Coconut

8. Continue covering all the strawberries. Allow the chocolate to cool and to firm up; to speed up the process place the strawberries into the refrigerator while still on the styrofoam block for 10-15 minutes.

9. When chocolate is firm start arranging the bouquet. I find it easier to start at the bottom and work up. Marbles strawberries are more fragile, handle with extra care not to smudge.

10. Fill any holes with extra pieces of kale/lettuce if needed. Refrigerate for up to 1 day, eat the day made for best results.

Plain Red Strawberries, Plain Dark and White Chocolate Covered Strawberries, White Chocolate Covered Strawberries Drizzled with Dark Chocolate and Chocolate Covered Strawberries dipped in Coconut, Sprinkles

I love making these sweet treats! I made multiple bouquets for weddings and anniversary parties. They also make a great birthday gift! Let me know if you're interested in seeing more of the fruit arrangement how-to's.

Tuesday, January 24, 2012

A quick peek at DIY: Fancy Chocolate-Covered Strawberries

Valentine's day is coming....Surely you can buy a box of candy, but where's the love in that? Really melt your Valentine's Heart with these sweet treats...which are easier than you think! Plus I'll show you how to make them extra fancy for that special someone...

Tuesday, January 17, 2012

DIY: Valentine's Day Lollipop Bouquet

Valentine's day is around the corner...it's hard to believe the first month of the new year is almost over! Here is a neat craft my son and I created for the coming holiday! My kids love lollipop so they really liked helping with this bouquet. This was simple, not expensive, and very quick!

What you'll need:

Directions:

1. Place foam into the container of your choice.

2. Cover foam with Easter grass or moss-you can also shred some green paper.

3. Cut out flowers. I used a template from about.com and just printed pasted flowers on the pink paper. (Resize the flower to fit two flowers going across.)

4. Make an "X" cut in the middle of the paper flower. The easy way to do so is to slightly fold the flower in the middle and make a cut, then fold on the made cut and make a cut again, making an "X."

5. Now make a small "X" cut in the doilie following the same steps as with the paper flower.

6. Insert the paper flower onto the lollipop, gently pressing around to make the "flower" fit well.

7. Now repeat with the doilie.

8. When all the "flowers" are fitted onto the lollipops-glue the paper flower and the doilie flower using the hot glue gun. Be careful not to glue the "flower" onto the lollipop wrapper. While the glue is still hot, gently press around the "flower" to make it fit well.

9. When all your "flowers" are glued- tie a green ribbon if you would like. If you're planning to hand out the lollipop flowers individually you can include a small message card and tie it with the ribbon. Now curve the ends of the paper petals using a regular coloring pencil: gently wrap the ends of the paper petals around the pencil making a more natural looking petal.

10. You're now ready to place your arrangement into the prepared container. Starting from the top work around to cover the foam to make a full looking bouquet.

11. When all the flowers are in place you can add a little sparkle to the paper petals by paining some glitter glue to the edges...totally optional.

12. Personalize the bouquet with a note by cutting out a paper heart, writing your message, and taping it onto a wooden square. Or glue the squire between two paper hearts. Fasten the squire in the bouquet.

May this simple bouquet inspire you to start thinking about your loved ones this Valentine's Day!!