Thursday, August 29, 2013

Real Food Friday #3

Another Party!!!  Each week our little linky is growing.  I LOVE all of the fresh, REAL Food posts shared each week.
WELCOME!!!

Thanks for stopping by.  We are on our 3rd Round of REAL Food Friday and I'm having a BLAST! 

We're your co-hosts
Joyce @ It's Your Life
Courtney @ The Delinquent Crunchy
Lydia @ Lydia's Flexitarian Kitchen
And me...Mary @ Back to the Basics and Mary's Kitchen

Follow on Bloglovin


My features for this week are:

Transitioning to Real Food (part2) from Dreams of a Farm



In case you missed "What is Real Food" here's a recap...

Here's a great reference from Food Myths:
Do you ever think about how far the food you eat travels?  Who grew it?  Who picked it? How much in processing it's been through before you took a bite?

Mary’s Kitchen


Real Food is:
-Supports fair farmworker wages
-GMO Free
-Little to no processing/processed ingredients
-Supports local markets/vendors and isn't transported long distances to get to my plate
-Honors fair trade principles when I buy from othr regions
-Meat and dairy should be humanely raised and on real food themselves-Not genetically engineered feed, drugs, hormones and antibiotics.

Link up your Real Food posts!  Processed and "junk food" posts will be deleted.
The party runs from Thursday at 7pm EST through Monday at Noon.  If you're interested in co-hosting let us know! 
Please follow your hosts and  consider adding the Real Food Friday button.





Wednesday, August 28, 2013

Easy White Bean Dip

Yep...Another easy recipe.  My husband loves dip and just about anything with sauce.  It's actually pretty funny.  When I give him a choice of what he wants to eat I'll point out which one has "sauce" and that's the one he'll normally choose.

Easy White Bean Dip
Ingredients:
1 can of canellini beans  (or homemade)
(rinse them well and pat dry before using)
1 small garlic clove (you can use a little more or a little less depending on your preference)
The juice from about half a lemon
A little less than 1/4 quarter cup extra virgin olive oil
Kosher salt to taste

Add the first three ingredients into a food processor and puree. With motor running, pour in olive oil and puree until the dip is smooth (you can use more lemon juice and less olive oil if that's your thing). Add a pinch or two of salt and adjust for taste. 

Optional additions: chopped chives, Roasted Eggplant, fresh dill!
This recipe is Vegetarian AND Vegan!

This "Dip" can also be used as a spread for a sandwich or pita.  I might try this with my Red Bean Patties.

Tuesday, August 27, 2013

The Liberty Ammendments: Restoring the American Republic

I LOVE to read.  Recently I watch a video of the LONG line of people waiting in a NY book store the have their book signed I was shocked.  The line wrapped around the entire store, outside and then down the street.  I don't know much about the author or the book but now I'm interested.



The synopsis on Amazon:
MARK R. LEVIN HAS MADE THE CASE, IN NUMEROUS NEW YORK TIMES BESTSELLING BOOKS—MEN IN BLACK, LIBERTY AND TYRANNY, AND AMERITOPIA—THAT THE PRINCIPLES UNDERGIRDING OUR SOCIETY AND GOVERNMENTAL SYSTEM ARE UNRAVELING. IN THE LIBERTY AMENDMENTS, HE TURNS TO THE FOUNDING FATHERS AND THE CONSTITUTION ITSELF FOR GUIDANCE IN RESTORING THE AMERICAN REPUBLIC.

For a century, the Statists have steadfastly constructed a federal Leviathan, distorting and evading our constitutional system in pursuit of an all-powerful, ubiquitous central government. The result is an ongoing and growing assault on individual liberty, state sovereignty, and the social compact. Levin argues that if we cherish our American heritage, it is time to embrace a constitutional revival.
The delegates to the 1787 Constitutional Convention in Philadelphia and the delegates to each state’s ratification convention foresaw a time when—despite their best efforts to forestall it—the Federal government might breach the Constitution’s limits and begin oppressing the people. Agencies such as the IRS and EPA and programs such as Obamacare demonstrate that the Framers’ fear was prescient. Therefore, the Framers provided two methods for amending the Constitution. The second was intended for our current circumstances—empowering the states to bypass Congress and call a convention for the purpose of amending the Constitution. Levin argues that we, the people, can avoid a perilous outcome by seeking recourse, using the method called for in the Constitution itself.
The Framers adopted ten constitutional amendments, called the Bill of Rights, that would preserve individual rights and state authority. Levin lays forth eleven specific prescriptions for restoring our founding principles, ones that are consistent with the Framers’ design. His proposals—such as term limits for members of Congress and Supreme Court justices and limits on federal taxing and spending—are pure common sense, ideas shared by many. They draw on the wisdom of the Founding Fathers—including James Madison, Benjamin Franklin, Thomas Jefferson, and numerous lesser-known but crucially important men—in their content and in the method for applying them to the current state of the nation.

Now is the time for the American people to take the first step toward reclaiming what belongs to them. The task is daunting, but it is imperative if we are to be truly free.





If you're ready to buy a copy please consider using my amazon affiliate link above.  I have also included the video below of the mass of people waiting for this book.

When a piece of trash like M. Cyrus gets more press coverage than a 92 year old WW2 Veteran who was savagely beaten to death there is something WRONG!  A women was walking home with her 13 month old baby when 3 boys demanded money from her.  When she told them she had no money they shot and killed her child.  Have you even HEARD about it? NO...the press is more interested in spoiled celebrity babies.

I DON"T CARE!!!
It's time for people to wake up and become more aware of what is going on around us.  GMOs are steadily poisoning our children, families and our planet.  Every day our rights are being slowly stripped from us all in the name of "Freedom" and "protection."  We do not need more government interference.  We need less!

Long Island Book Signing

New Jersey Book Signing

Thursday, August 22, 2013

REAL Food Friday #2

WELCOME!!!

Good morning and thanks for stopping by.  Round 1 of REAL Food Friday was so much fun.  Did you check out My Featured Posts?

I made plenty of Real Food meals this week but I've been a bit busy with getting ready for the farmer's market AND the Heirloom Seed Sale.  I did manage to post my Garden Pesto Pizza.  SO good!

We're your co-hosts
Joyce @ It's Your Life
Courtney @ The Delinquent Crunchy
Lydia @ Lydia's Flexitarian Kitchen
And me...Mary @ Back to the Basics and Mary's Kitchen

Follow on Bloglovin

In case you missed "What is Real Food" here's a recap...

Here's a great reference from Food Myths:
Do you ever think about how far the food you eat travels?  Who grew it?  Who picked it? How much in processing it's been through before you took a bite?

Mary’s Kitchen


Real Food is:
-Supports fair farmworker wages
-GMO Free
-Little to no processing/processed ingredients
-Supports local markets/vendors and isn't transported long distances to get to my plate
-Honors fair trade principles when I buy from othr regions
-Meat and dairy should be humanely raised and on real food themselves-Not genetically engineered feed, drugs, hormones and antibiotics.

Link up your Real Food posts!  Processed and "junk food" posts will be deleted.
The party runs from Thursday at 7pm EST through Monday at Noon.  If you're interested in co-hosting let us know! 
Please follow your hosts and  consider adding the Real Food Friday button.





Thin Crust Garden Pesto Pizza

I'm still on a bit of a pizza kick lately.  It simple, easy and fresh.  This time I had a bunch of pesto and you'll be surprised at what I used for "crust."

For my "crust" I decided not to make my own dough this time.  
I used organic flour tortillas!

Garden Pesto Pizza

Ingredients:
Homemade Pesto
4 organic tortillas
parmesan cheese
red onion
Zucchini
*Optional: steamed broccoli slaw*

Directions:
Preheat over to 400.
Place tortillas on a baking pan and bake for 5 minutes.  
Zucchini and onion should be very thinly sliced rounds .
Once out of the oven, add a layer of pesto to the tortillas and then a sprinkle of Parmesan Cheese.
Layer with zucchini and onions.  Sprinkle lightly with Parmesan cheese.  Bake for approx 20 minutes.

Serve hot.

Join us tonight at 7pm EST for REAL Food Fridays!
REAL food means Non-GMO, humanely raised and NO PROCESSED or "junk food."

Tuesday, August 20, 2013

Real Food Friday#1 Features

It's been hectic over here lately!  Not complaining...I'm having a BLAST!

This past weekend I took my online business, Mary's Heirloom Seeds, out to the Yellow Green Farmer's Market.  If you live in South Florida or you come to visit, the Farmer's Market is a MUST!  It's the biggest open market of it's kind selling fresh produce, foods from around the world **Vegan foods** handmade and locally produced items and of course a spectacular selection of heirloom, Open-Pollinated, NON-GMO seeds!

Enough about me...Check out these features:

Easy Fruit Ice Cream from Blessed in Homemaking

Homemade Pita Chips from Prudent Living




Food Changes from It's Your Life



We'll be back again Thursday at 7pm EST with another party.  Please remember:  REAL Food recipes or How-tos ONLY.  No junk food or other DIY projects.   If you link up please follow your hosts.

Thank you!!!

Monday, August 19, 2013

Freezer Meals: Turkey Casserole

I made Turkey Casserole for freezer meals back in June.  When I went to CA to visit my family I made sure Doc would have plenty to eat.

The turkey I used was from a whole turkey I cooked.  All 10 pounds!  Some of the turkey we ate as leftovers some went into the freezer.
This is my veggie version.  Doc had the meaty version!
Simple Turkey Casserole

Ingredients:
1 pound (approx) cooked turkey meat
1/2 pound (approx) Green Beans, chopped
1 onion, diced
2 cups broccoli florets (zucchini is also great)
1 can cream of mushroom soup, or use Homemade
mozzarella and Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
pepper

Directions:
Preheat oven to 375.
Steam or saute all of the veggies for approx 4 minutes.  Combine turkey, mushroom soup, veggies and herbs in casserole dish.  Sprinkle with cheese.
Bake for approx 45 minutes.  Serve hot.

Easy!!!  I froze individual portions for my husband to nuke for lunch so he'll have healthy, protein-rich meals.

Thursday, August 15, 2013

Real Food Friday #1

WELCOME!!!

We're your co-hosts
Joyce @ It's Your Life
Courtney @ The Delinquent Crunchy
Lydia @ Lydia's Flexitarian Kitchen
And me...Mary @ Back to the Basics and Mary's Kitchen

Follow on Bloglovin

In case you missed "What is Real Food" here's a recap...

Here's a great reference from Food Myths:
Do you ever think about how far the food you eat travels?  Who grew it?  Who picked it? How much in processing it's been through before you took a bite?

Mary’s Kitchen


Real Food is:
-Supports fair farmworker wages
-GMO Free
-Little to no processing/processed ingredients
-Supports local markets/vendors and isn't transported long distances to get to my plate
-Honors fair trade principles when I buy from othr regions
-Meat and dairy should be humanely raised and on real food themselves-Not genetically engineered feed, drugs, hormones and antibiotics.

Link up your Real Food posts!  The party runs from Thursday at 7pm EST through Monday at Noon.  If you're interested in co-hosting let us know! 
Please follow your hosts and  consider adding the Real Food Friday button.





Random Bloglovin HOP #2

Out of the Blue I decided to offer a Bloglovin HOP!
Follow me and I'll follow you.

Follow others!  Whatever...Come on over and link up.

What's new with me lately...
Real Foods Fridays start TONIGHT!!!!!
My husband Doc had not one but 2 guest posts over at Back to the Basics!

Link up your BLOGLOVIN url!
(not your blog url)
 
Follow Mary's Kitchen on Bloglovin!

Follow on Bloglovin


Sunday, August 11, 2013

Homemade Thin Crust Pizza

I've been on a bit of a pizza kick lately.  Earlier in the week I made pizza dough using leftover Naan dough.  It came out okay but I really wanted to find a better recipe.  Last night while looking for a lard-free tortilla recipe I found a Delicious thin crust dough recipe.

So here ya go!  **Minus the cheese My side was vegan**

Flat Bread Dough recipe from Simple Nourished Living

Ingredients:
1 cup bread flour, plus more for rolling out the dough
½ teaspoon salt
⅓ cup warm water, plus more if necessary
1 teaspoon extra-virgin olive oil

Directions:
Mix the flour and salt in the food processor. Stir together the water and oil and pour over the flour mixture. Process until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to process until the dough is well kneaded. 

Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and roll it out.  Sprinkle with a bit of flour if it gets too sticky.

Bake on 400 for approx 10 minutes.  Pull out of the oven.  Top with whatever you like and bake for an additional 10 minutes.

Easy!  I topped with tomato sauce and a light sprinkle of cheese first.  On one half I layered turkey sausage for my husband.  My half I layered with crookneck squash.  Then I added a layer of thinly sliced red onion.

GROW YOUR OWN!!!
The CRAZY about Heirloom Seeds Sale...


5 Days Only
Select Varieties are on sale through August 15th at Midnight
JUST in time for Fall Planting!

Arugula, 5-Color Swiss Chard, Danver's Half-Long Carrots,
Long Island Brussels sprouts, Small Sugar Pumpkin
Oregon Sugar snap Peas and Little Gem Lettuce

Looking to SAVE on Heirloom varieties for Next year?
Anaheim, Jalapeno and Serrano Peppers ALL on Sale!

Pink Oxheart and Beefsteak Tomatoes are also on Sale!
Up to 50% Off select varieties.  Plus FREE seed packs on orders over $15.

One Time Only: Orders of 25 Peat Pellets $8 will be DOUBLED!
That's right.  50 Peat Pellets for only $8!

All sale items will expire Thursday, August 15th at 11:59pm EST

Sharing this recipe HERE and Wildcrafting Wednesday

Wednesday, August 7, 2013

Random Bloglovin HOP!

Out of the Blue I decided to offer a Bloglovin HOP!
Follow me and I'll follow you.

Follow others!  Whatever...Come on over and link up.

What's new with me lately...
Real Foods Fridays start NEXT Friday (actually Thursday night)
My husband Doc had not one but 2 guest posts over at Back to the Basics!
AND an It Works Body Wrap GIVEAWAY!

Link up your BLOGLOVIN url!
 
Follow Mary's Kitchen on Bloglovin!

Follow on Bloglovin

Monday, August 5, 2013

What is Real Food Friday?

We are starting a NEW party here every Friday.
Join us Friday, August 16th for the very first party!

Mary’s Kitchen

Here's a great reference from Food Myths:
Do you ever think about how far the food you eat travels?  Who grew it?  Who picked it? How much in processing it's been through before you took a bite?
Real Food is:
-Supports fair farmworker wages
-GMO Free
-Little to no processing/processed ingredients
-Supports local markets/vendors and isn't transported long distances to get to my plate
-Honors fair trade principles when I buy from other regions
-Meat and dairy should be humanely raised and on real food themselves-Not genetically engineered feed, drugs, hormones and antibiotics.

Co-hosts for this healthy hop are




We are offering co-host spots for Real Food Fridays.  There is no fee to co-host.  You'll just need to follow the guidelines each Friday.  Interested?
Email   mari_backtonature@yahoo.com  with the subject "RFF"

Sunday, August 4, 2013

Easy Coconut Cake (pie?)

I was in the mood for something sweet but I didn't know what to make.  Luckily I had seen this easy recipe a few days ago for crustless coconut pie.  I think it had impossibly easy in the title.

This isn't one of my usual "healthy" recipes but sometimes ya gotta splurge!

Crustless Easy Coconut Cake/Pie

INGREDIENTS
1 stick unsalted butter, melted

1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour 

(I just used regular flour because that's 
what I had on hand)
2 cups sweetened shredded coconut
2 cups milk


DIRECTIONS
1. Preheat the oven to 350° and butter two 9-inch glass pie plates (I used square because that's what I had on hand).  I used non-stick spray instead of butter.
2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.


This pie is delicious all by itself.  If you want to make it sinfully delicious drizzle with homemade glaze.

I'm sponsoring a giveaway Sunday at 9pm PST (Tonight) on the following blogs.  Come on over and follow these lovely ladies!
Mamal Diane
Well Crafted Home
A Humble Bumble
Unraveling at the Ends  
Stone Cottage Adventures

Friday, August 2, 2013

Creamy Vegetarian Casserole

This is a similar meal that I made for my husband while I was away.  This is a GREAT freezer meal.  Once the casserole had cooled I cut up individual portions and froze.  He ate all of the meals while I was gone!!!

Creamy Vegetarian Casserole

Ingredients:

cooked brown rice 
(approx 2 cups)
OR use quinoa
1 zucchini, sliced into thin rounds
1/2 onion, chopped
1 head of cauliflower, steamed
cheese, cheddar or mozzarella
2-3 cups cream of mushrooms soup

Directions
Preheat oven to 400

Flash steam the cauliflower and onions.  
**I mushed the cauliflower with my hands once it was done but you could use a fork.**

You can use homemade cream of mushroom soup or cream-style soup by itself or you can add spices like cumin, curry, garlic powder or thyme.

In a casserole pan, add a layer of cooked brown rice.  Add a layer of zucchini, a thin layer of cheese, a layer of mushed cauliflower and onions.  Top with remaining zucchini and cheese.  Pour cream of mushroom soup over the casserole and cover.

Cook covered for 30 minutes.  Remove cover and cook for additional 15 minutes.  Serve hot!

Next time I might add steamed broccoli as well.  What do you think?

That's not all...
I'm sponsoring a giveaway on Monday on the following blogs.
Come on over and follow these lovely ladies!
Mamal Diane
Well Crafted Home
A Humble Bumble
Unraveling at the Ends  

Stone Cottage Adventures

Thursday, August 1, 2013

Another Spicy Cauliflower Recipe

The other day I made another variation of Roasted Brussels Sprouts and served it with delicious Spicy Buffalo Cauliflower.  This is my second variation of spicy cauliflower.  The first was breaded with a delicious and healthy mixture.  My new variation is much simpler.

Spicy Buffalo Cauliflower take 2!

Ingredients:
1 large head of Cauliflower, chopped into florets
**Chop the stem too**
Spicy Buffalo sauce, Franks!
1 tablespoon Olive Oil
1 teaspoon garlic powder
pepper

Directions:

Mix 1 cup spicy buffalo sauce, oilive oil, garlic powder and pepper.  Place the chopped cauliflower in a casserole pan or oven safe wok.  Cover with sauce and mix to coat.

Bake at 400 for approx 25 minutes.  Serve hot!
I almost started eating this before I put it in the oven.  Doesn't it look yummy?
Spicy and Delicious!!!  Also vegan and vegetarian

Try my first delicious attempt at Spicy Buffalo Cauliflower

This is a perfect recipe for Real Food Fridays (coming soon).  Our first party starts August 16th and sign-ups for co-hosting have already begun.Mary’s Kitchen
 
You'll find me sharing this simple recipe HERE.

That's not all...
I'm sponsoring a giveaway on Monday on the following blogs.
Come on over and follow these lovely ladies!
Mamal Diane
Well Crafted Home
A Humble Bumble
Heidi's Wanderings
Unraveling at the Ends