tag:blogger.com,1999:blog-31326827379361503882024-02-19T03:15:50.127-06:00Stealthy MomStealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-3132682737936150388.post-59211938410055210382015-02-02T10:31:00.000-06:002015-02-02T10:31:00.884-06:00Curried Lentil Soup (vegan, gluten free)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1jvGonF5WJWmNyxHuaRLEjn1xP3WMsjK5GZBuusIxin0oizrKwiyyiKc9M0jXjnSOTbLnCW_TbczIGHNNTYkaUQ3LH_TuH-mfRJFc_s06e3ooiExMCCF_KaVjDiZjrcimhOGo7nK-To3/s1600/101_0903-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1jvGonF5WJWmNyxHuaRLEjn1xP3WMsjK5GZBuusIxin0oizrKwiyyiKc9M0jXjnSOTbLnCW_TbczIGHNNTYkaUQ3LH_TuH-mfRJFc_s06e3ooiExMCCF_KaVjDiZjrcimhOGo7nK-To3/s1600/101_0903-imp.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Lentil Soup (Spicy!)</td></tr>
</tbody></table>
<br />This is a spicy soup that will awaken your senses. The pot brewing on the stove will fill the kitchen with the aroma of cumin, with notes of oregano and garlic. Tumeric adds a cheery colour while the lentils, and vegetables mingle in a rich broth. Winter? What winter?<br /><br />[<i>How hot do you like it? Follow the lowered amounts of the seasoning for a "medium" heat. If you find it too spicy, adding a couple of chopped potatoes to the pot can take the heat down.</i>]<br /><br />1/2 pound carrots<br />1 large onion<br />3 stalks celery<br />handful of mushrooms<br /><br />1-2 tbsp garlic powder<br />2 tbsp- 1/4 cup cumin<br />2 tbsp tumeric<br />1-2 tbsp dry oregano leaf. If powder is what you have on hand, use half that.<br />1 tbsp crushed red pepper (Optional. This is where much of the heat comes from.)<br />1 tbsp salt or lite salt<br />1/2 cup olive oil<br /><br />1 1/2 cups red or brown lentils<br /><br />Finely chop the carrots, celery, onion, and mushrooms. Add these to a soup pot with the seasonings and oil. Cook the mixture on medium heat, stirring regularly, for about ten minutes, until the carrots are softened. This is your soup base. Add about four cups water and bring it to a boil. Once boiling, add the lentils and another four cups of water. Simmer for at least two hours.<br /><br />[<b>Crock Pot Directions</b>: Cook the chopped veggies, seasonings and oil together in a sautee pan for ten minutes, then pour it into your crock pot. Add the lentils and eight cups of water. Cook on "medium" for 8-12 hours, and come home to a wonderful supper.]<br /><br />www.stealthymom.comStealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-44177968150265700052014-12-18T07:31:00.000-06:002014-12-18T08:15:48.097-06:00Quinoa Cheese Bites (gluten free)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhJFEDj1t-wIj-3qeQRC2oUtmcvvC1ev1RbTDF2-YYWVH6yy2bw898vFd9aCZWPEgDDIWzt234fuyidZub8n7VMusK4UCgYSvsKNOmdiTUIEpNbmXGRu4k5PHZT9POblZs32MVRx4jeAu/s1600/101_1019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhJFEDj1t-wIj-3qeQRC2oUtmcvvC1ev1RbTDF2-YYWVH6yy2bw898vFd9aCZWPEgDDIWzt234fuyidZub8n7VMusK4UCgYSvsKNOmdiTUIEpNbmXGRu4k5PHZT9POblZs32MVRx4jeAu/s400/101_1019.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa Cheese Bites</td></tr>
</tbody></table>
<br />
The boys could not agree how to eat these cheesy little dumplings: G-man smothered his in tomato sauce and the Cadet carefully dipped each bite. Does it really matter? They were eating quinoa. Voluntarily, cheerfully even. <br />
<br />
Quinoa Cheese Bites started with Elle's recipe for <a href="http://thewaybyelle.blogspot.com/2012/08/friday-vegetarian-potluck-italian.html">Vegetarian Meatballs</a>, and quinoa stands in place of crackers. A few more tweaks, and voila! Gluten free and oven baked, you can serve them as an entree or as a perfect take-along snack for a party. <br />
<br />
1 cup quinoa, cooked*<br />
1 large (or 2 small) eggs<br />
8 oz mozzarella cheese, shredded (I have not tried it, but I bet non-dairy cheese would work well.)<br />
1 tsp oregano<br />
1 tsp garlic<br />
1/2 tsp basil<br />
<br />
Cook the quinoa. (I added two cups of boiling water to the quinoa, stirred it until it came back to a boil, put the lid on the pot and left it for half an hour.)<br />
<div>
<br />
<div>
Preheat the oven to 350F. Grease a large baking dish (or two, 12" square dishes) with coconut oil or olive oil.<br />
<br />
Mix everything together. Form one-inch balls, gently press them together and place them onto the baking dish. If you dip your hands in water first, and again every so-often, it will be easier to form the balls. Bake, uncovered, for about forty minutes, until the tops are golden.<br />
<br />
Serve with your favorite tomato sauce, or blend the following together:<br />
<br />
16 oz <a href="http://www.stealthymom.com/2012/04/all-purpose-tomato-sauce.html">unsalted tomato sauce</a><br />
small onion<br />
1/2 tsp oregano<br />
1/2 tsp garlic<br />
<br />
<br />
<br />
[For anyone who is paying attention: yes, this is a repost from 2012. :) ]<br />
<br />
Like recipes? Check out these recipe carnivals. Bloggers from all over the 'net share recipes at <a href="http://mizhelenscountrycottage.blogspot.com/2012/08/full-plate-thursday-8-30-12.html" target="_blank">Full Plate Thursday</a>, <a href="http://gnowfglins.com/2012/08/30/simple-lives-thursday-111/#" target="_blank">Simple Lives Thursday</a>, <a href="http://domesblissity.blogspot.com/2012/08/thriving-on-thursdays-linky-party-34.html" target="_blank">Thriving on Thursdays</a>, the <a href="http://thewaybyelle.blogspot.com/2012/08/friday-vegetarian-potluck-easy-cheesy.html" target="_blank">Friday Vegetarian Potluck</a>, <a href="http://wifeofthecolonel.blogspot.com/2012/08/foodie-friends-friday-10.html" target="_blank">Foodie Friends Friday</a>, <a href="http://realfoodforager.com/fat-tuesday-september-4-2012/" target="_blank">Fat Tuesday</a>, the <a href="http://premeditatedleftovers.com/hearth-and-soul-hop-94/" target="_blank">Hearth and Soul Hop</a>, <a href="http://www.nourishingtreasures.com/index.php/2012/09/10/make-your-own-monday-link-up-910/" target="_blank">Make Your Own Monday</a>, <a href="http://www.watchoutmartha.net/2012/09/martha-mondays-link-up-party-features.html" target="_blank">Martha Mondays</a>, <a href="http://glutenfreehomemaker.com/2012/09/gluten-free-wednesdays-9-12-12/" target="_blank">Gluten-Free Wednesdays</a>, <a href="http://simplelivingdianebalch.blogspot.com/2012/09/foodie-friday-simple-meatballs-pasta.html" target="_blank">Foodie Friday</a>, and <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-92512/" target="_blank">Slightly Indulgent Tuesday</a>.<br />
<br />
<br />
<br /></div>
</div>
<div>
www.stealthymom.com</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com9tag:blogger.com,1999:blog-3132682737936150388.post-26526054956594955652014-02-07T12:44:00.001-06:002014-02-09T21:45:24.894-06:00Timmie's Cinnamon Raisin Bagels (Homemade Version)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HtG9VLc3rmE1UvDVkVKKXIuYN1QIBVkbuA4pUA3D02_qxBTLTXa62UTe-fVI5XvZxXt94gBJJGTkxAGXOYQWIIP1sJUwTJ7MFZ9qMvcx_eABzgkWNZ0SIpUx0YG5KiOxjygWwWiPFEKF/s1600/102_5321-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HtG9VLc3rmE1UvDVkVKKXIuYN1QIBVkbuA4pUA3D02_qxBTLTXa62UTe-fVI5XvZxXt94gBJJGTkxAGXOYQWIIP1sJUwTJ7MFZ9qMvcx_eABzgkWNZ0SIpUx0YG5KiOxjygWwWiPFEKF/s1600/102_5321-imp.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Timmie's Cinnamon Raisin Bagel (Homemade Version)</span></td></tr>
</tbody></table>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcb9xcS1s-A4flx0fCuoD8uMWpLY0L4mBH5NEMWBzCCfSz5KZz3Ct4qOev7UgHM_d7whDw3Af2CTmFha8zMr60vx9mnp95E39keaHo2eHGYctRz_ye1eUboSamCsxsabB4MrcTFTrLMJU/s1600/102_5341-imp+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcb9xcS1s-A4flx0fCuoD8uMWpLY0L4mBH5NEMWBzCCfSz5KZz3Ct4qOev7UgHM_d7whDw3Af2CTmFha8zMr60vx9mnp95E39keaHo2eHGYctRz_ye1eUboSamCsxsabB4MrcTFTrLMJU/s1600/102_5341-imp+2.jpg" height="150" width="200" /></a>Toasted, with entirely too much butter. That's how I like my Cinnamon Raisin Bagel from a doughnut shop far, far away. The closest authentic source for such a treat would be Winnipeg, Manitoba or Ypsilanti, Michigan; either would be a ten and a half hours' road trip. (Perhaps in the spring?) My version is really, really, close, and if I pair one with a cup of super-strong coffee my craving is satisfied.<br />
<br />
Chewy on the outside, soft on the inside, bagels are simple to make, and with cinnamon and raisins kneaded in they are just right oven-fresh or for toasting. I based this recipe on a basic one posted by <a href="http://hubpages.com/hub/Homemade_bagel_recipe_Make_great_nadrolled_water_bagels__its_as_easy_as_baking_a_loaf_of_bread">John D Lee</a>. The "authentic" version uses white flour, but whole wheat makes a pretty good bagel!<br />
<br />
For eight doughnut-shop sized bagels, or sixteen mini-bagels:<br />
<br />
1 1/4 cups warm water<br />
1 1/2 tsp salt<br />
1 tbsp sugar<br />
2 tsp yeast<br />
1 tbsp oil (avocado or olive work well)<br />
4 cups unbleached flour or whole wheat flour<br />
2 tsp cinnamon<br />
1 cup raisins<br />
<br />
In a mixing bowl, combine the warm water, salt, and sugar. Gently stir in the yeast and allow it ten minutes to wake up and start to bubble. Stir in the oil, then three cups of the flour. (If you are using whole wheat, two and a half cups might be stiff enough.)<br />
<br />
Turn the dough onto a floured board, and spread it out with your hands. Sprinkle the cinnamon and the cup of raisins on top. Fold the dough over, and knead for five minutes, adding flour as needed.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIBIndnQRQ7PQlUPxFKYzJofx_LbFTMoVzdbruVfh40JqttiJDjg6tS4ZkWfTr5mW4K04qjNpkN86aP6dl2nXDhrz2mrJ-HZcsaIxyxlF4epA3G8u8sHvCJAKl19ySOzepQpNiVDH9ThN/s1600/102_5290-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIBIndnQRQ7PQlUPxFKYzJofx_LbFTMoVzdbruVfh40JqttiJDjg6tS4ZkWfTr5mW4K04qjNpkN86aP6dl2nXDhrz2mrJ-HZcsaIxyxlF4epA3G8u8sHvCJAKl19ySOzepQpNiVDH9ThN/s1600/102_5290-imp.jpg" height="150" width="200" /></a></div>
Let the dough rest for ten minutes, then cut into eight (or sixteen) pieces. Roll each piece into a ball.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM1l1NZbNr-3Lvgbz4etiGtqq18g5Ie-0_iGk8M0NBEZ-X7Ob7TF9eXLKj9nXVKEfqD0B5a2nUVP_tseZj6puCsVuryqmtjD6fHOOMDb3I7-cnULobvZAgIc5nWRxvUpVWU5AJqVli9DG/s1600/102_5295-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM1l1NZbNr-3Lvgbz4etiGtqq18g5Ie-0_iGk8M0NBEZ-X7Ob7TF9eXLKj9nXVKEfqD0B5a2nUVP_tseZj6puCsVuryqmtjD6fHOOMDb3I7-cnULobvZAgIc5nWRxvUpVWU5AJqVli9DG/s1600/102_5295-imp.jpg" height="150" width="200" /></a></div>
Shape the balls into bagels: Poke a hole in the middle, and gently enlarge the hole with your hands. Alternatively, you can stick your finger in the hole and spin the bagel on the board, enlarging the hole. (The kids like to help with this.) Make the holes ridiculously large, and the dough will shrink back a little. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHSHA-WmvCOhyphenhyphenVr4gtezroMU85Q6nmtqQbipq19pxeo1fTvSxRjAynf1OoEt7dK0-o-xVe1FxkbOiMVuDCewBLwje0sUNJfsPjFVdYywt6Qxz3HgTZY33zPz_9f1ukSN2znXeAfmbuHk-/s1600/102_5301-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHSHA-WmvCOhyphenhyphenVr4gtezroMU85Q6nmtqQbipq19pxeo1fTvSxRjAynf1OoEt7dK0-o-xVe1FxkbOiMVuDCewBLwje0sUNJfsPjFVdYywt6Qxz3HgTZY33zPz_9f1ukSN2znXeAfmbuHk-/s1600/102_5301-imp.jpg" height="150" width="200" /></a></div>
<br />
Allow the bagels to rise until doubled, about half an hour, longer if it is cool in your kitchen. Meanwhile, preheat the oven to 425F, and set a large pot of water on the stove to boil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqyNAUAZFunvlx5RXKuEmNlhf1733J2G4gIl0jcFWmPXhQysB09QfmklkhPVT3zmKpr4_TymlYLdrIAQC89lg5PDI6sRLg0mrqjLbiMyzXxukgvrkE6MfJHgPuWyRwJXWhBG04LC9xzs9/s1600/102_5310-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqyNAUAZFunvlx5RXKuEmNlhf1733J2G4gIl0jcFWmPXhQysB09QfmklkhPVT3zmKpr4_TymlYLdrIAQC89lg5PDI6sRLg0mrqjLbiMyzXxukgvrkE6MfJHgPuWyRwJXWhBG04LC9xzs9/s1600/102_5310-imp.jpg" height="150" width="200" /></a></div>
<br />
Boil the bagels in batches: Gently drop the bagels into the boiling water, leaving enough room for each to expand and float. After a minute, flip the over and boil for another minute. With a slotted spoon, gently remove the boiled bagels and place them on greased cookies sheets.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiH39B-HxKEjUuIwafOhQm4Yyneflw0PC2CjdBt_l1mDqU8rNMW6rNW6ky5XG0LYxqpTBdSSe3M2N5ztfWXqLnnY8_XKeA4WL5GFkzam0Pj1E_FRGYV0yGiknG2DgHEkFD7IChvWH4vd8H/s1600/102_5314-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiH39B-HxKEjUuIwafOhQm4Yyneflw0PC2CjdBt_l1mDqU8rNMW6rNW6ky5XG0LYxqpTBdSSe3M2N5ztfWXqLnnY8_XKeA4WL5GFkzam0Pj1E_FRGYV0yGiknG2DgHEkFD7IChvWH4vd8H/s1600/102_5314-imp.jpg" height="150" width="200" /></a></div>
<br />
Bake the bagels for nine minutes, then turn them over and bake for another nine or ten minutes. If you are making minis, bake them for only eight minutes on each side.<br />
<br />
When you take them out of the oven, try really hard to ignore them for at least fifteen minutes while they cool.<br />
<br />
[The Cadet loves them with the raisins, and G-man prefers his bagels made with cheddar. <a href="http://www.stealthymom.com/2014/02/garlic-and-cheddar-bagels.html">I'll share the directions for the cheddar version here</a>.]<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcb9xcS1s-A4flx0fCuoD8uMWpLY0L4mBH5NEMWBzCCfSz5KZz3Ct4qOev7UgHM_d7whDw3Af2CTmFha8zMr60vx9mnp95E39keaHo2eHGYctRz_ye1eUboSamCsxsabB4MrcTFTrLMJU/s1600/102_5341-imp+2.jpg"></a><br />
I shared this recipe with <a href="http://www.alifeinbalance.net/motivation-monday-linky-party-78/">Motivation Monday</a>, a weekly roundup of natural recipes and craft ideas.<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a><br />
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-PTBJiyBmjLw%2FUvUFPCz6m5I%2FAAAAAAAABg4%2Frjmp9GJJrlA%2Fs1600%2F102_5341-imp%2B2.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcb9xcS1s-A4flx0fCuoD8uMWpLY0L4mBH5NEMWBzCCfSz5KZz3Ct4qOev7UgHM_d7whDw3Af2CTmFha8zMr60vx9mnp95E39keaHo2eHGYctRz_ye1eUboSamCsxsabB4MrcTFTrLMJU/s1600/102_5341-imp+2.jpg" -->Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-91907773892963174932014-02-07T12:43:00.000-06:002014-02-09T21:39:14.875-06:00Garlic and Cheddar Bagels<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRw2gfUJRUZSBxsnXn9_qrUAxN8CcWZoI6K4ZEPJQqxq4i-_KbYXpisUMslRI_ThTLRr4n7Ag5J7tzXNGQICvjW2HOHRUAjvFUQcFjDHmyjGaoQN0khm2WGdxGQQCHcn7WHxZrhW4yb5L/s1600/102_5326-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRw2gfUJRUZSBxsnXn9_qrUAxN8CcWZoI6K4ZEPJQqxq4i-_KbYXpisUMslRI_ThTLRr4n7Ag5J7tzXNGQICvjW2HOHRUAjvFUQcFjDHmyjGaoQN0khm2WGdxGQQCHcn7WHxZrhW4yb5L/s1600/102_5326-imp.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic and Cheddar Bagels</td></tr>
</tbody></table>
<br />
Bagels are easy to make, and a great project for the kids to help with in the kitchen. Twice this year, G-man has taken Garlic and Cheddar Mini-Bagels when it was his turn for preschool snacks. I based this recipe on one by <a href="http://hubpages.com/hub/Homemade_bagel_recipe_Make_great_nadrolled_water_bagels__its_as_easy_as_baking_a_loaf_of_bread">John D Lee</a> which turn out chewy on the outside and soft on the inside. The cheesy, garlicky variety are as great fresh from the oven as they are toasted the next day for breakfast. Yum.<br />
<br />
For eight doughnut-shop sized bagels, or sixteen mini-bagels:<br />
<br />
1 1/4 cups warm water<br />
1 1/2 tsp salt<br />
1 tbsp sugar<br />
2 tsp yeast<br />
1 tbsp oil (avocado or olive work well)<br />
4 cups unbleached flour or whole wheat flour<br />
2 tsp garlic powder<br />
1 cup grated cheddar<br />
<br />
In a mixing bowl, combine the warm water, salt, and sugar. Gently stir in the yeast and allow it ten minutes to wake up and start to bubble. Stir in the oil, then three cups of the flour. (If you are using whole wheat, two and a half cups might be stiff enough.)<br />
<br />
Turn the dough onto a floured board, and spread it out with your hands. Sprinkle the garlic and the cup of cheddar on top. Fold the dough over, and knead for five minutes, adding flour as needed. <br />
<br />
Let the dough rest for ten minutes, then cut into eight (or sixteen) pieces. Roll each piece into a ball.<br />
<br />
<div>
Shape the balls into bagels: Poke a hole in the middle, and gently enlarge the hole with your hands. Alternatively, you can stick your finger in the hole and spin the bagel on the board, enlarging the hole. (The kids like to help with this.) Make the holes ridiculously large, and the dough will shrink back a little.<br />
<br />
Allow the bagels to rise until doubled, about half an hour, longer if it is cool in your kitchen. Meanwhile, preheat the oven to 425F, and set a large pot of water on the stove to boil.<br />
<br /></div>
<div>
Boil the bagels in batches: Gently drop the bagels into the boiling water, leaving enough room for each to expand and float. After a minute, flip the over and boil for another minute. With a slotted spoon, gently remove the boiled bagels and place them on greased cookies sheets.<br />
<br />
Bake the bagels for nine minutes, then turn them over and bake for another nine or ten minutes. If you are making minis, bake them for only eight minutes on each side. Allow them to cool at least fifteen minutes before you tear into them.</div>
<div>
<br /></div>
<div>
(<a href="http://www.stealthymom.com/2014/02/timmies-cinnamon-raisin-bagels-homemade.html">An illustrated recipe for Cinnamon Raisin Bagels can be found here.</a>)</div>
<div>
<br /></div>
<div>
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-48083826444645692242014-01-04T19:27:00.000-06:002014-02-09T21:44:53.508-06:00Greens and Cornbread Quiche with Bacon (gluten free, milk free)<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYWoHDOZmM_ltYjvVes0BhpuMxZSguiANlopJY6L3qtwo8SDaMHr4GUDwCcVY4iOGvdMbqJ_x3wc__1IvnYxQ6QcrVgdtMEdn3xQg-CxImP9Xff5fQUpXfJSl9l96kq7jfskK2vcNqaIR/s1600/102_5182-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYWoHDOZmM_ltYjvVes0BhpuMxZSguiANlopJY6L3qtwo8SDaMHr4GUDwCcVY4iOGvdMbqJ_x3wc__1IvnYxQ6QcrVgdtMEdn3xQg-CxImP9Xff5fQUpXfJSl9l96kq7jfskK2vcNqaIR/s400/102_5182-imp.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greens and Cornbread Quiche</td></tr>
</tbody></table>
<br />
Bacon. <br />
<br />
<div>
(And fresh greens in a quiche, with a cornbread crust. It is a fun fusion fusion dish fit for brunch.)<br />
<br />
This is how it is done:<br />
<br />
1 lb farm fresh bacon<br />
4 cups chopped greens (I used kale.)<br />
1 red onion, chopped<br />
1 tbsp finely chopped mushrooms<br />
1/4 tsp cumin<br />
1/4 tsp pepper<br />
1/4 tsp salt<br />
2 tsp mustard powder<br />
4 large eggs (or 3 duck eggs)<br />
1/4 cup water</div>
<div>
1 cup non-GMO cornmeal<br />
1 tbsp baking powder<br />
1/4 tsp pepper<br />
2/3 cup water<br />
<br />
Preheat the oven to 350F. <br />
<br />
In a sauté pan, cook the bacon, leaving it soft. Grease the bottom of a 12" square baking dish (or 14" round) with the drippings. If the bacon is lean, use avocado or coconut oil.<br />
<br />
Create the crust: mix the cornmeal, baking powder, and pepper in a bowl. Add the water and stir well. Spoon the mixture into the bottom of the pan. <br />
<br />
Mix the greens, mushrooms, and onions together. Layer a quarter of the mixture over the cornbread, followed by a quarter of the bacon, and repeat until all the layers are assembled. Beat the eggs, water and seasoning together in a bowl and evenly pour over the top of the bacon and greens. <br />
<br />
Bake until a knife comes out clean, about 45 minutes.<br />
<div>
<br />
<br />
I shared this recipe with <a href="http://www.alifeinbalance.net/motivation-monday-linky-party-78/">Motivation Monday</a>, a weekly roundup of natural recipes and craft ideas.<br />
<br /></div>
<div>
<br /></div>
<div>
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-51694968396018166202013-12-18T10:14:00.000-06:002013-12-18T10:14:00.501-06:00Creamy Curried Chickpeas (gluten free, vegan)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwY17lRSCivR-krhC2PDGtiPWfHw-6W6QIV9T6HuenGv1eGPIrtkqj-YTJW34N8aVALP3RGtIKP5UG-NfmgzyoV4PopAoneFMkoYdkWehMrKnqowqtFa_7M1GzYzw8X9nJxXo8uxVw-21/s1600/102_5152-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwY17lRSCivR-krhC2PDGtiPWfHw-6W6QIV9T6HuenGv1eGPIrtkqj-YTJW34N8aVALP3RGtIKP5UG-NfmgzyoV4PopAoneFMkoYdkWehMrKnqowqtFa_7M1GzYzw8X9nJxXo8uxVw-21/s400/102_5152-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Curried Garbanzos (gluten free, vegan)</td></tr>
</tbody></table>
<br />
We are always looking for a new way to prepare chick peas (garbanzos). They are loaded with iron, protein and fiber, and if you buy the dried beans to cook yourself, are cheap and low in sodium. We are into quick meals, too!<br />
<br />
Creamy Curried Chickpeas can be prepared as a tasty filling for tacos or with abundant sauce to pour over rice or quinoa. The sweet and mildly spicy sauce got a thumbs-up from G-man and the Cadet. One of these days we'll triple all the of spices to crank up the heat!<br />
<br />
For four generous servings or eight side portions:<br />
<br />
<br />
1 large red onion, peeled and diced<br />
2 tbsp olive oil<br />
2 tsp cumin<br />
2 tsp garlic<br />
1 tsp chili powder (mild or hot is up to you)<br />
1 tsp tumeric<br />
1/4 tsp salt<br />
3-4 cups cooked chick peas (or two cans, drained)<br />
1 tbsp parsley flakes<br />
1 cup canned coconut milk (or the whole can if you plan on making the dish saucy enough to pour over rice or quinoa)<br />
<br />
On low heat, gently simmer the onion in the olive oil, Add the spices and salt and stir together until the onions are translucent. Add the chick peas and simmer for another five minutes. Add the coconut milk and until bubbly, stirring occasionally. Serve right away with <a href="http://www.stealthymom.com/2011/10/homemade-flour-tortillas-vegan.html">soft tortillas</a>, rice, or quinoa.<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a><br />
<br />Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-31617389840300245112013-12-14T20:40:00.001-06:002013-12-14T20:40:46.857-06:00Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhJEQgv84CRp_l1bxeHsefNPBjojFfUcyPsIkOgxjrU3ZgpVirgC9OMqcnc_cOQDMaq12PEe_Bfu4Jjw6cpf02Sxxi2cQIR9HiUsh2ZOTcgy8e_pBbhG0Ru-baOgd5dWwEFBq2NcG5v53/s1600/102_4721-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhJEQgv84CRp_l1bxeHsefNPBjojFfUcyPsIkOgxjrU3ZgpVirgC9OMqcnc_cOQDMaq12PEe_Bfu4Jjw6cpf02Sxxi2cQIR9HiUsh2ZOTcgy8e_pBbhG0Ru-baOgd5dWwEFBq2NcG5v53/s400/102_4721-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)</td></tr>
</tbody></table>
Amid the morning rush, quietly baking away, could be a belly-warming breakfast filling your kitchen with the aroma of baked apples and cinnamon. The boys ask for Baked Apple Oatmeal often, and since it is easy, I never tire of making it.<br /><br />For four generous servings:<br /><br />5-6 apples, peeled and chopped<br />2 cups rolled oats<br />1 cup unsweetened shredded coconut<br />cinnamon<br />1/4 tsp salt<br />2 tbsp melted butter or coconut oil<br /><br />Preheat the oven to 375. Meanwhile, grease a lidded pyrex casserole dish with butter or coconut oil.<br /><br />To the pyrex dish, add the chopped apples. Sprinkle generously with cinnamon, about a teaspoon, or less for a milder flavour. Sprinkle with the salt. Add the rolled oats and coconut. Hold the lid on the casserole dish and shake the ingredients together. Drizzle the melted butter or coconut oil over the top, then put the lid back on.<br /><br />Bake for about 45 minutes with the lid on, and another ten with the lid off. Serve right away, with a touch of milk if you like.<br /><br /><br /><br /><br /><br />www.stealthymom.comStealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-22004113827539039882013-12-11T08:49:00.000-06:002013-12-11T08:49:30.462-06:00Super Easy Mushroom Pork Chops- without the cans! (low sodium, gluten free)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2syk7S99xsIPiU0aS72zwsuxI3-a0vjOnlhziKDd1UgOLZzmtyV74SZuApgwGpOc-yMFzOVsz2Qk1WuDPR9Sdxh3Ao8qy2mYwxofq0D4KfBrXJTczg-cS1Eo6V3HarW93HELD3lZeU36N/s1600/102_5123-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2syk7S99xsIPiU0aS72zwsuxI3-a0vjOnlhziKDd1UgOLZzmtyV74SZuApgwGpOc-yMFzOVsz2Qk1WuDPR9Sdxh3Ao8qy2mYwxofq0D4KfBrXJTczg-cS1Eo6V3HarW93HELD3lZeU36N/s400/102_5123-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super Easy Mushroom Pork Chops - without the cans (gluten free, low sodium)</td></tr>
</tbody></table>
<br />
<br />
Pork chops in mushroom sauce is a simple comfort food. While my husband and I grew up in different countries, both of our moms made the same basic recipe. Our version is just as easy as the Old Staple* but uses fresh, whole-food ingredients. The method is essentially the same: assemble everything in a pan and bake it. The result is fork- tender pork chops with a fresh tasting mushroom sauce that you can pour over mashed potatoes. Yum!<br />
<div>
<br />
For four to six servings:<br />
<div>
<br /></div>
<div>
2-3 lb package of old fashioned pork chops, such as Niman Ranch or direct from a farmer<br />
1/4 lb mushrooms, finely chopped<br />
2 stalks celery, finely chopped</div>
<div>
1/2 cup water<br />
2 tbsp tapioca flour or corn starch<br />
1/4 tsp salt<br />
1/2 tsp black pepper </div>
<div>
<br />
<br />
Preheat the oven to 375F. Grease a large Pyrex baking dish with either coconut oil or a light spray of avocado oil. <br />
<br />
Chop the mushrooms and celery. Put half of the mushrooms into the baking dish and place the pork chops on top. Top with the celery and the rest of the mushrooms. In a small bowl, mix the water, tapicoa flour (or starch,) salt and pepper. Gently pour the mixture over the pork chops, being careful not to wash off the mushrooms and celery.<br />
<br />
Cover the dish with its lid, foil, or a silicone topper. (I prefer a silicone topper. I bought one at our hospital's gift shop and have also seen them at the hardware store.) Bake, covered, for 45 minutes. Move the cover to let steam escape and bake for another ten minutes or so to thicken the sauce.<br />
<br />
<br />
<i>*There is a time-honoured recipe that has been passed down like an heirloom for years: pour a can of mushroom soup over your chops and bake them. We gave up cans of creamed soup years ago because of the excess sodium, monosodium glutamate, and, well, the cans themselves. </i></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-40835721085053040452013-11-16T11:53:00.000-06:002014-06-17T20:15:10.524-05:00Pork Roast with Yorkshire Pudding and Savoury Apple Gravy (low sodium)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhKApzUF_mWlNmhY_n_R2U_H3XNlDUG2WCSs0GBFmnkBjl6_kvzBZbiGf460J6qyOuH2ilXJnONUmTAXa78r5j4nJNiwi5JPiaS71RuRozZn-QT95Vf9Fx_spT1vzfKyvjiA7OzaTfsBW/s1600/102_4667-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhKApzUF_mWlNmhY_n_R2U_H3XNlDUG2WCSs0GBFmnkBjl6_kvzBZbiGf460J6qyOuH2ilXJnONUmTAXa78r5j4nJNiwi5JPiaS71RuRozZn-QT95Vf9Fx_spT1vzfKyvjiA7OzaTfsBW/s400/102_4667-imp.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Roast with <a href="http://www.stealthymom.com/2013/04/popover-fruit-cup.html">Yorkshire Pudding</a> and <a href="http://www.stealthymom.com/2013/11/savoury-apple-gravy-gluten-free-vegan.html">Savoury Apple Gravy</a> (low sodium)</td></tr>
</tbody></table>
<br />
<br />
<br />
Leftovers? Yes. Boring? No. Would you believe that these are <i>planned</i> leftovers? Crock pot pork roasts are so simple, and if you leave the whole crock in the fridge it is easy to heat back up without drying out.<br />
<br />
The roast itself was prepared by placing it in the crock pot, and turning it on "high" for the afternoon (or on "low" for the whole day) after spreading the following sauce over top, and sprinkling with a pinch of salt:<br />
<br />
2 tbsp blackstrap molasses<br />
1 tsp garlic powder<br />
1 tbsp dried minced onion<br />
<br />
For the Yorkshire Pudding, follow the recipe for <a href="http://www.stealthymom.com/2013/04/popover-fruit-cup.html">Popovers</a>. What is the difference between a popover and Yorkshire pudding? It is really quite arbitrary. To us, when we fix a double batch, it comes down to which ones are served as brunch and which ones are served with an entree.<br />
<br />
<a href="http://www.stealthymom.com/2013/11/savoury-apple-gravy-gluten-free-vegan.html">Savoury Apple Gravy</a> is a perfect complement to this meal that takes just a few minutes to whip up on the stove.<br />
<br />
Any liquid left in the pot can be used to make a hearty soup for the third day: chop up any roast that is left and add a few more carrots along with any leftover apple gravy, mashed potatoes, fresh green onions and a few cups of water. Heat the crock pot on "high" for the afternoon or on "low" for the whole day.<br />
<br />
<br />
I shared this recipe with <a href="http://alifeinbalance.net/motivation-monday-6-healthy-fall-recipes/">Motivation Mondays: Healthy Fall Recipes</a>.<br />
<br />
<a href="http://www.blogger.com/goog_1811160395"><br /></a>
<a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-67669875808224342912013-11-16T11:29:00.000-06:002013-11-16T12:25:47.142-06:00Savoury Apple Gravy (gluten free, vegan, low sodium)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QbcA6cChejJM0A6qB0oFBkYzEk7vqrkZYIJni-aG4dVuMurF2wtXRsyWv2AdR2K-KbD7H_nyPc4S2n7f4NJ_rlOOWgHMC9g9WwrR4bOXMEQLa8LaQqDNDGUtMTu1gxEjJMbT0adQWbSi/s1600/102_4649-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QbcA6cChejJM0A6qB0oFBkYzEk7vqrkZYIJni-aG4dVuMurF2wtXRsyWv2AdR2K-KbD7H_nyPc4S2n7f4NJ_rlOOWgHMC9g9WwrR4bOXMEQLa8LaQqDNDGUtMTu1gxEjJMbT0adQWbSi/s400/102_4649-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savoury Apple Gravy (gluten free, vegan, low sodium)</td></tr>
</tbody></table>
<br />
<div>
<br /></div>
<div>
There is something about gravy that pulls together a meal. Slathered over mashed potatoes, a hot sandwich, fries, Yorkshire pudding... At times, gravy melts into the background of flavours, an extension of an entree. This savoury apple gravy is no subtle sidekick, but its own festive taste with chunky spiced apples and onions. Make from scratch it in minutes!<br />
<br />
<br />
4 medium apples, such as McIntosh, Empire, Cortland or Braeburn<br />
1 large red onion<br />
<br />
1 tbsp olive or avocado oil<br />
1 tsp tapioca flour<br />
1/2 tsp salt or lite salt<br />
1 tsp paprika<br />
1 tsp ginger<br />
1/2 tsp cinnamon<br />
1/4 tsp black pepper (or more to taste)<br />
1 tbsp blackstrap molasses<br />
2 tbsp red wine or vinegar<br />
<br />
Peel and slice the apples and onion. <br />
<br />
In a cold sauce pot or sautee pan, stir together the oil, tapioca flour, spices, molasses and wine or vinegar. Heat the mixture until the tapioca flour melts, and add the apples and onions. Cook on low to medium heat for about ten minutes, stirring occasionally. If needed, add water, a tablespoon at a time until the gravy is the preferred texture.<br />
<br />
Serve hot!<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lsiTYi1uXcekuvRtlB7yl09uR7qA70Ydbh9dFSucjUfNABPR5WQYpJJQlI9kNQJsxjWJgYpCueiTomTUTMxLWNMy7KE1OJ8TxaSj8U220G8zx1YLexU4mpjtTDJ1MBA6xuB3-0cUbUzD/s1600/102_4656-imp.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lsiTYi1uXcekuvRtlB7yl09uR7qA70Ydbh9dFSucjUfNABPR5WQYpJJQlI9kNQJsxjWJgYpCueiTomTUTMxLWNMy7KE1OJ8TxaSj8U220G8zx1YLexU4mpjtTDJ1MBA6xuB3-0cUbUzD/s200/102_4656-imp.jpg" /></a><br />
<span style="font-size: x-small;">Savoury Apple Gravy and Taters.</span><br />
<br />
<br />
<br />
<br />
<br />
www.stealthymom.com<br />
<br /></div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-44887501066744832122013-10-09T23:45:00.000-05:002013-10-12T02:04:10.123-05:00Salsa Verde Fresca (gluten free, vegan)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC62OZ9evJ6Qjp0JlTjQwuOE50fx762QMbEs01efy9rDN784A3b52ZWW_qhR9-H8OBenW44prCdW6I1CpDwKWQqjRaf7wnKO0mr27sDa1BKU-jF4VlwYuiKL_JsgRqqcWCRF9zIor9HxG/s1600/102_4307-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC62OZ9evJ6Qjp0JlTjQwuOE50fx762QMbEs01efy9rDN784A3b52ZWW_qhR9-H8OBenW44prCdW6I1CpDwKWQqjRaf7wnKO0mr27sDa1BKU-jF4VlwYuiKL_JsgRqqcWCRF9zIor9HxG/s400/102_4307-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salsa Verde Fresca (gluten free, vegan)</td></tr>
</tbody></table>
<br />
G-man has been asking for days and days to try a new idea. I have to tell you that if he keeps his love for food and new creations he has a future as a great chef. His latest was Carrot Tacos. He wanted to make <a href="http://www.stealthymom.com/2011/10/homemade-flour-tortillas-vegan.html">whole wheat soft tortillas</a> and fill them with shredded carrots and sour cream. Crunchy and sweet, they were pretty good! Stealthy Dad and I jazzed up the grown-up version with Salsa Verde Fresca made with fresh tomatillos and peppers from our garden.<br />
<br />
Salsa Fresca (Pico de Gallo) is customarily made with tomatoes, chiles, onions and seasoning. Our Salsa Fresca <i>Verde</i> used tomatillos in place of tomatoes. (Tomatillos are similar to tomatoes in flavour, but look like big gooseberries.) To keep it sweet for the kids, we replaced the usual white onion with leeks, and chopped up sweet peppers instead of hot chiles.<br />
<br />
For one cup:<br />
<br />
1/2 cup finely chopped tomatillos<br />
1/4 cup chopped sweet peppers<br />
1/4 cup chopped leeks or green onions<br />
1/4 tsp sea salt<br />
1/8-1/4 tsp coriander<br />
1/8 tsp oregano<br />
1 finely chopped jalapeño pepper, optional<br />
<br />
Mix everything together, wait a few minutes for the flavours to mingle, and enjoy!<br />
<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-90863444888620396232013-09-10T17:50:00.000-05:002013-09-10T17:50:00.804-05:00One Dish Wonder: Tomato and Ricotta Potato Bake (gluten free, low sodium)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8iveqUYHIE3eWSpH-AovZ0gz4GgO2OjUynFDS95ae0DppNUtKylRtly9qnspjCmw8_9UVbwUuvovH9PVlH6wUfmD4ilATdeXBtqjFARAb6o3QySBhmQI7ABRuPgmsfTHHuG7hPW1lger/s1600/100_3343-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8iveqUYHIE3eWSpH-AovZ0gz4GgO2OjUynFDS95ae0DppNUtKylRtly9qnspjCmw8_9UVbwUuvovH9PVlH6wUfmD4ilATdeXBtqjFARAb6o3QySBhmQI7ABRuPgmsfTHHuG7hPW1lger/s400/100_3343-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />Tomato and Ricotta Potato Bake <br /></td></tr>
</tbody></table>
Easy, easy easy! Take a few minutes for prep, layer the ingredients in a pan, and pop it in the oven. After about an hour you will be rewarded with a garlicky, cheesy potato dish that is perfect for a side or solo as a meatless entree. <br /><br />2 medium potatoes<br />1 tbsp olive oil<br />1/2 tsp salt or lite salt (omit if using cottage cheese)<br />tomatoes (four large, eight small)<br />1/2 lb <a href="http://www.stealthymom.com/2013/07/fresh-ricotta-and-whole-wheat-and.html">ricotta</a> or drained cottage cheese<br />parsley<br />garlic<br />basil<br />2 tbsp parmesan cheese<br /><br /><br /><br /><div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziazpkFvCiaFay9A8yEJoMR4VkdyYY6o676okyRdKOKoFJZLSFms08bKHLivZU-fD9Hdt6fVfHBbMc75tdKd_BJcq30AcYrlAipVFZXrW_NLYSRKZ5DhWWfZdOHFBrwoNeovfyfQsMzoL/s1600/100_3328-imp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziazpkFvCiaFay9A8yEJoMR4VkdyYY6o676okyRdKOKoFJZLSFms08bKHLivZU-fD9Hdt6fVfHBbMc75tdKd_BJcq30AcYrlAipVFZXrW_NLYSRKZ5DhWWfZdOHFBrwoNeovfyfQsMzoL/s320/100_3328-imp.jpg" width="320" /></a></div>
<br />
<br />
<br />Finely slice the potatoes. (G-man and the Cadet do not mind the peels, and if you can get away without peeling you will have even less work. Just use the word, "rustic.") Toss the potato slices in olive oil and the salt. Slice the tomatoes.<br /><br />In a covered casserole dish sprayed with olive oil, assemble the layers: Place a third of the potato slices at the bottom of the dish and sprinkle with garlic, parsley and basil. Top with half of the ricotta and half of the tomato slices. Layer with another third of the potatoes and seasonings, then the rest of the ricotta and tomatoes. For the final layer, arrange the last potato slices over the top. Sprinkle them with the seasonings and parmesan cheese. Gently press down to take out any air bubbles then put the lid on.<br /><br />Bake at 350 for an hour, or 375 for 45 minutes. <div>
<br /></div>
<div>
<br /></div>
<div>
<a href="http://www.stealthymom.com/">www.stealthymom.com</a><br /></div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-22877033960375703042013-09-07T13:13:00.002-05:002013-09-07T17:25:49.202-05:00Beef Teriyaki in Fifteen Minutes without Soy Sauce! (gluten free, low sodium)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx2Z18ZG5gyF51P21_tgvHDIbzq8AtpSpFTp2icoWH4gMjx81EOdFXQLRLFkkIHRlxVEAS3CnX6R36ZOn_5T8MQTaJ4PKZRwjRjuO9VoBzDUL4qdjmaLY4_JeVJn91S5bdm3j3ILSVPCw/s1600/100_2694-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx2Z18ZG5gyF51P21_tgvHDIbzq8AtpSpFTp2icoWH4gMjx81EOdFXQLRLFkkIHRlxVEAS3CnX6R36ZOn_5T8MQTaJ4PKZRwjRjuO9VoBzDUL4qdjmaLY4_JeVJn91S5bdm3j3ILSVPCw/s400/100_2694-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Teriyaki without Soy Sauce (gluten free)<br />
<br /></td></tr>
</tbody></table>
Have you ever heard of a low-sodium Teriyaki sauce? Me neither.* A quick check of the jar labels in the store can be hair raising. When I went cruising for recipes I kept finding soy sauce, and lots of it. Hmmm.... what does soy sauce taste like, besides salty? Rich, earthy (from fermentation), and a bit tangy. I played around for a while with some things we had in the cupboard, and came up with a really good impostor!<br />
<br />
The trick here is to have everything chopped and prepped to you do not overcook anything. Your steak will be tender, your veggies will have a bit of crunch, and the sauce will marry the tastes and textures together. <br />
<br />
1 lb grassfed beef steak, thinly sliced <br />
<br />
<div>
1/2 cup balsamic vinegar<br />
1/2 cup blackstrap molasses<br />
1/2 tsp garlic powder<br />
1/4 tsp salt or lite salt<br />
1/2 tsp sesame oil<br />
1/4 cup diced onion<br />
<br />
1 tbsp sesame seeds<br />
3 large mushrooms<br />
3 carrots<br />
3 stalks celery<br />
1/2 cup chopped cabbage<br />
<br />
In a stainless or glass bowl, mix the balsamic vinegar, molasses, garlic, salt, sesame oil, and diced onion. Add the sliced steak and let it marinate for a few minutes while you chop your vegetables. <br />
<br />
Heat up a wok or sauté pan. (I like an Ultimate Pan, which is sort of a halfway between.) Add the meat and sauce mixture to the hot pan and cook, stirring, just long enough to heat up the sauce. Add the vegetables and sesame seeds, and continue to stir until the meat is cooked through. Serve over cooked quinoa or rice.<br />
<br />
<br />
*Kikkomen's "low sodium" teriyaki sauce still contains 320mg sodium per tablespoon, and LaChoy's version contains 284mg sodium per tablespoon. You'd need at least a couple tablespoons of sauce per serving.<br />
<br />
<br />
I shared this post with <a href="http://spatulasonparade.blogspot.com/2013/09/week-22-of-swap-n-share-sunday.html">Swap-n-Share Sunday</a>.<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a><br />
<div>
</div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com2tag:blogger.com,1999:blog-3132682737936150388.post-42457324228316834512013-08-15T11:49:00.000-05:002013-08-18T11:10:49.612-05:00One Dish Wonder: Beef and Potato Bake (gluten free, dairy free, low sodium)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfKw3yAEuvXcpXSle8MfLjeG76vAD6awANjGO1ks2M35cFXJaFRo63-s-yinOtuiqdW9F1l1aXfudfncuAU7pAhT5cO9AFnBXE6S9FF1iCl63C9Apsu1BbXo8SN1VraM_ajE3xHeNxNT9/s1600/100_3323-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWfKw3yAEuvXcpXSle8MfLjeG76vAD6awANjGO1ks2M35cFXJaFRo63-s-yinOtuiqdW9F1l1aXfudfncuAU7pAhT5cO9AFnBXE6S9FF1iCl63C9Apsu1BbXo8SN1VraM_ajE3xHeNxNT9/s400/100_3323-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One Dish Wonder: Beef and Potato Bake</td></tr>
</tbody></table>
There were no cans of soup harmed in the making of this hearty bowl of manly-man fare. None opened, nor even purchased, actually. It is just as easy to make a quick beef and potato casserole, with its own creamy mushroom sauce, without the soup! As a bonus, when cooking with grassfed beef, you do not even have to brown the beef first. Just chop, layer, and pop it in the oven. Find something constructive to do for an hour, and return to find that dinner is done! (There is a serving of vegetables stashed in there, too.) <br /><br />1 lb ground, grassfed beef<br />4 medium potatoes<br />1/2 lb mushrooms, finely chopped<br />3-4 stalks celery, finely chopped<br />1 small onion, finely chopped<br />1/4-1/2 tsp salt, or lite salt to further reduce sodium<br />1/4 tsp black pepper<br /><br />Preheat the oven to 350F.<br /><br />Chop the mushrooms, celery, and onions and put them together in a bowl. Mix in the salt and pepper. (This replaces the seasoning and moisture of a can of soup.) Chop the potatoes and set aside.<br /><br />Layer the ingredients into a lidded casserole dish: First, put half of the potatoes, and sprinkle with a handful of the mushroom mixture. Next, spread half of the ground beef on top, followed by chopped mushroom mixture. Top with the remaining potatoes, then mushroom mixture, the rest of the beef, and the rest of the mushroom mixture. Gently press down on the top to fill in the gaps.<br /><br />Put the lid on and bake for an hour. (If the oven is not quite preheated yet, pop it in as it is and add a couple of minutes to the timer.)<br /><br /><br /><a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-51292206027701461722013-08-08T00:07:00.004-05:002013-08-08T00:07:59.948-05:00Where are my manners?I haven't written too many new posts lately. Gardening, chasing kids, finally selling the "extra" house in Missouri... Now we have started to paint our own house, a big Victorian centenarian plus, with brushes in hand. In my spare time I have been working on a curriculum for the kids for this year.<br />
<br />
There was a post, just over a week ago... Michelle of <a href="http://www.simplifylivelove.com/">Simplify, Live, Love</a> invited me to post as a guest to her blog while she was on vacation. Sure, why not? It was fun. Lots of people discovered my blog for the first time, and I forgot to to return the favour. *slaps forehead*<br />
<br />
I would love you to check out Simply, Live, Love. The featured family are also Iowans, living on the other side of the state. She offers recipes, gardening tips, homeschooling plans, crafts, and frugal living ideas. My favourite posts are her <a href="http://www.simplifylivelove.com/category/5-minute-grammar-lesson">Five Minute Grammar Lessons</a>. (Last week, there was even a <a href="http://www.simplifylivelove.com/2013/07/the-stealthy-moms-weekly-menu-728-a-guest-post.html">weekly menu from Stealthy Mom!</a>)<br />
<br />
<br />
- Laura<br />
<br />
<br />Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com2tag:blogger.com,1999:blog-3132682737936150388.post-31632673766065612962013-07-24T13:30:00.000-05:002014-03-29T10:33:47.295-05:00Fresh Ricotta and Whole Wheat and Flaxseed Rolls (with the whey!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvXcYG3weLyG05S-R_g4Gh3-5Tbrd98LHcgALNSB_8HtPPzdg-KnCrXx-5LM0nNkazNDOQa_8jvrRooAJdODsvJ5tUO2pHG03x_2nLwphGa9f1n8k8RyClDbjf-ca5tNf43Ta_MreiNP1/s1600/100_3291-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvXcYG3weLyG05S-R_g4Gh3-5Tbrd98LHcgALNSB_8HtPPzdg-KnCrXx-5LM0nNkazNDOQa_8jvrRooAJdODsvJ5tUO2pHG03x_2nLwphGa9f1n8k8RyClDbjf-ca5tNf43Ta_MreiNP1/s320/100_3291-imp.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Ricotta and Whole Wheat and Flaxseed Rolls</td></tr>
</tbody></table>
<br />
<div>
Fresh Ricotta (or Paneer) cheese is so easy to make. The challenge is to find a good use for the leftover whey. About a year ago I started to use the whey for making bread and it is now a routine. The whey is not a "leftover" any more, but part of the process since I generally make them at the same time. Sometimes we save the ricotta for pizza, pasta or <a href="http://www.stealthymom.com/2013/03/kale-paneer-gluten-free.html">kale paneer</a>, and sometimes we smear it on the freshly baked rolls and call it a meal. Either way, it is a delicious way to spend an afternoon. The bread recipe makes enough to last us for two weeks if we pop most of it into the freezer right away.<br />
<br />
<i>Start with the cheese:</i><br />
<br />
<u>Ricotta (or Paneer)</u><br />
<br />
1/2 gallon whole milk- (non-homogenized if you can get it)<br />
1 cup plain yogurt (optional, but adds flavour)<br />
1/2 cup lemon juice<br />
2 tsp salt<br />
<br />
<a name='more'></a><br />
Heat the milk up, stirring, until it just starts to bubble. Take the pot off the heat and stir in the salt, yogurt, and lemon juice.<br />
<br />
After a few minutes, large curds will form. As soon as it is cool enough to touch, strain the contents of your pot through a clean tea towel or handkerchief, (not a terry towel,) saving the whey for later. Gather up the corners of the cloth into a bag and gently squeeze out more of the whey. Either secure the end of a pouch with an elastic or tie a knot through the ends, and hang the bag over the pot with a wooden spoon. After ten minutes of dripping, you will have a delicious, lemon ricotta. <br />
<br />
To make paneer, twist the bag again to squeeze out more of the whey, then place it between two plates to compress. You won't be able to reshape it once it is hardened, so flatten it out an smooth the edges while it is still warm. Place a can over the top plate for weight, then stick it in the fridge for an hour to harden. Take it out of the tea towel an store in an airtight container.<br />
<br />
<i>As soon as you strain the curds out of the whey, start making the bread:</i><br />
<br />
<u><br /></u></div>
<div>
<u>Whole Wheat and Flaxseed Rolls (five dozen)</u><br />
<br />
whey from one recipe of ricotta<br />
1/4 cup sugar<br />
1/3 cup olive oil<br />
2 tbsp salt (or lite salt)<br />
1 cup flaxseed meal<br />
2 tbsp active dry yeast<br />
<br />
10-12 cups whole wheat flour<br />
4-6 cups unbleached white flour<br />
olive oil<br />
<br />
Stir in the sugar, olive oil, salt, and flaxseed meal into the whey. As soon as it cools to lukewarm, add the yeast and stir well. Let the mixture rest for ten minutes. Stir in as much whole wheat flour as you can. I usually add twelve cups all at once, stir it in and add a couple more. When you have a ball that can be scraped away from the sides of the bowl, dump it all onto your table. Knead until smooth, adding a cup of unbleached white flour at a time, at least eight minutes. <br />
<br />
<div>
Pour a couple tablespoons of oil onto a large bowl. Spin the dough ball around in the oil to coat it then flip it over, oiled side up. Allow to rise until doubled, covered with a clean cloth if you like, for about an hour and a half. Punch it down, then let it rise until doubled again, about an hour.<br />
<br />
Punch the dough down and divide it into five portions, and lightly coat each with a touch of olive oil. Take the first, form it into a dozen rolls, and place the rolls on a baking sheet that has a light spray of olive oil. After about eighteen minutes, form the second dozen, and so forth. (Punch down the undivided portions as well. )When the third dozen is formed, the first should have doubled and be ready to bake. <br />
<br />
Bake at 365F for 18 minutes for each dozen. As soon as it is cool enough, put the rolls that you intend to freeze into ziplocks. You can use a straw to suck the air out of the ziplocks for a better seal.<br />
<br />
<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-24099751989000333392013-07-22T09:24:00.000-05:002013-07-22T09:48:39.814-05:00Exploring the World <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmslcYJ5mVm8TTfizrqfncHq7YNM22Fhgeef9vtHhyphenhyphenr-JkWeCVdnHARieYlj5Z_FmIv0JMvOw1RoooSpOjZiMou8UgZNRRymPe7pMtem1Ys5T_hG_5O1zVu3d6ttX97D34hYwXblPgDDLr/s1600/world-political-map.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmslcYJ5mVm8TTfizrqfncHq7YNM22Fhgeef9vtHhyphenhyphenr-JkWeCVdnHARieYlj5Z_FmIv0JMvOw1RoooSpOjZiMou8UgZNRRymPe7pMtem1Ys5T_hG_5O1zVu3d6ttX97D34hYwXblPgDDLr/s400/world-political-map.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">map by Magellan Geographix 800-929-4MAP</span></td></tr>
</tbody></table>
<br />
<br />We are planning to explore the world this year. Each week, we will focus on a country, or US state or Canadian province. Keeping it simple, since G-man is five and the Cadet is three, we will check out major geological features, climates, architectural landmarks and interesting native species. We will prepare a meal of favourite, traditional foods from that area as well.<br /><br />There are about two hundred independent countries in the world, depending on your source and the day. Choosing forty was somewhat arbitrary, and somewhat for convenience. We have friends and family in some places, for a personal connection, and ancestral heritage from others. For the rest, I picked a few from each continent.<br /><br />Source material is a bit of a challenge. Scholastic has a few "Rookie Reader" books on continents and a handful of countries. We will use those, encyclopedias, and simple books as I find them. We will ask people we know to talk about where they are from, and hit up other food-bloggers for local recipes. Each week will be a hodge-podge.<br /><br />We are up for this!<br /><br />(Oh... and I plan to share, too, in case other parents out there would like to try this.)<br /><br /><br /><a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-28826118201676967512013-07-21T06:51:00.001-05:002013-07-21T06:51:39.436-05:00Grilled Egg Salad (Seriously.... the eggs were hard-boiled on the grill!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4oGJhjHCaA-I3SyMgqJkz41YyoqaS7rv5C2kgU4Y3xqSqEnwB6jsQ3alc0avXgLpatOze8EyXS-nMDZ6BhYwSS8tI_blKWb7a7r5UCEV7yKYrxSieStZVLoVXxFR4iIJH3Tj-vOCIsMZ/s1600/100_3252-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4oGJhjHCaA-I3SyMgqJkz41YyoqaS7rv5C2kgU4Y3xqSqEnwB6jsQ3alc0avXgLpatOze8EyXS-nMDZ6BhYwSS8tI_blKWb7a7r5UCEV7yKYrxSieStZVLoVXxFR4iIJH3Tj-vOCIsMZ/s400/100_3252-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Egg Salad</td></tr>
</tbody></table>
It is during the hottest days of summer when I crave an egg salad sandwich. Somehow it seems unfair that egg salad requires hard boiled eggs which means a pot of boiling water heating up the the kitchen... Pass. I have experimented with pre-cooking and freezing eggs, and now understand how the the egg salad in those commercially prepared sandwiches get that weird rubbery texture. (Well there's an admission, eh?) In July's Food Network Magazine there was a page of photos of things you can grill. Veggies, berries, eggs... Eggs??? No explanation or instructions, just a picture of a hard-cooked egg and a warning to prick a hole in it first.<br />
<br />One night last week I gave it a shot. We were cooking burgers, and like every other time we grill the coals would be hot long after we finished our meal. I usually toss in a few potatoes to bake, and this time I added half a dozen eggs. I poked a hole in the end of each one, set them on the grill next to the taters, and closed the lid. I cannot be certain how long I should have left them there, but when I checked back in twenty minutes they were done.<br /><br />After cooling on the counter for an hour, I placed the eggs in the fridge. The next morning, I peeled them. The shells were too brittle to peel neatly, so perhaps next time I will cool them down in a bowl of water. Inside the eggs were indeed hard cooked. <br /><br />When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt... and there I had it! An egg salad sandwich on a day it too hot to cook! <br /><br />With a bun <a href="http://www.stealthymom.com/2011/10/grillin-buns.html">bun baked on the grill</a> the night before, I would have to say this was a pretty good sandwich. <br /><br /><br /><br /><a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-29339257544890949602013-07-09T09:48:00.000-05:002013-07-10T12:06:07.558-05:00Crock Pot Black-Eyed Peas and Greens (gluten free, vegan)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0ksYrX8ePxoaIF3YZMr2p4S_RIehi4hmapiD1uTTkrNoJINWka-NGsAdTNg4jIZImvSGt4jCPUvw4ucdSFxm6WKsCYU_icToNoyPNffhWWKnfx2QqtFHUXLroFVCCt1LH73gPuNvj5_S/s1600/100_3194-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0ksYrX8ePxoaIF3YZMr2p4S_RIehi4hmapiD1uTTkrNoJINWka-NGsAdTNg4jIZImvSGt4jCPUvw4ucdSFxm6WKsCYU_icToNoyPNffhWWKnfx2QqtFHUXLroFVCCt1LH73gPuNvj5_S/s400/100_3194-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crock Pot Black-Eyed Peas and Greens</td></tr>
</tbody></table>
<br />
It was a gorgeous afternoon to work in the garden, but too hot a day to simmer beans on the stove. That is what crock pots are for. I tossed the dry beans, chopped greens, onions and seasonings into a the crock pot and walked away for a few hours. <br />
<br />
I must confess that black-eyed peas and greens is not an old standby meal for us, me from Ontario and Stealthy Dad from Wisconsin. One day I will find some Southerner to teach me how to make it authentically. For today, I went to what is familiar to me: garlic, coriander, cumin, and a touch of turmeric. Those seasonings work for lentils, so why not black-eyed peas? Served over quinoa, it all came together well. <br />
<br />
[This has a really mild, kid-friendly level of seasoning. For a bit of heat, double the coriander and cumin. For a more heat, triple the coriander and cumin and add a teaspoon or two of hot chili powder.]<br />
<br />
To a crock pot, add:<br />
<br />
2 cups dry black-eyed peas<br />
4 cups chopped greens (We had kale on hand.)<br />
1 small red onion, chopped<br />
7 cups water<br />
1 tsp salt<br />
2 tsp garlic powder<br />
2 tsp coriander<br />
1 tsp cumin<br />
1 tsp tumeric<br />
1 tsp paprika<br />
<br />
Set the crock pot to "high", and find something else to do for four hours. If you are headed off to work for the day, set it on "low" and return home to a hot, fresh meal. Serve over quinoa or rice.<br />
<br />
<div>
<br />
<br />
If you are into healthy recipe and homestead ideas, check out link-ups where bloggers around the world share their creations: <a href="http://domesblissity.blogspot.com/2013/07/thriving-on-thursday-linky-party-75.html">Thriving on Thursday</a></div>
<div>
<br /></div>
<div>
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-24883813445681005832013-07-08T20:44:00.002-05:002013-07-08T21:23:15.994-05:00Until We Meet Again....Goodbye, Grandpa Mark. I did not know you growing up, but the hundreds who turned out over the weekend to bid you farewell talked of their neighbour, friend, and little league coach.<br />
<br />
Mom enjoyed your company, with the twinkle in your eye and crazy jokes. It was an honour to be a part of your wedding. While my own father passed away ten years before our oldest son was born, you were the boys' Grandpa Mark from their beginnings. You held them as babies, told them silly rhymes and snuck them ice cream. The ties of kinship do not need blood.<br />
<br />
We will always cherish the memories, and will miss you greatly. Rest in Peace.<br />
<br />
<br />
<br />Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0tag:blogger.com,1999:blog-3132682737936150388.post-29047573143810329172013-06-24T16:17:00.005-05:002013-07-10T12:08:18.132-05:00Simple Sweet Dough<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCSZWoWzj9wSw8N44-4PVqq6skiMaeByRA_o7oFO1zyTHmRpjrIg8sDxpB0kEtWXNqqD1mLV05mcIEPcl4cFKOfXvFMdwgJ-YfRYwwUjgOsRjKuVESWzjMKFml9yRt704-r5GB_6LpyNQ/s1600/100_2709-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCSZWoWzj9wSw8N44-4PVqq6skiMaeByRA_o7oFO1zyTHmRpjrIg8sDxpB0kEtWXNqqD1mLV05mcIEPcl4cFKOfXvFMdwgJ-YfRYwwUjgOsRjKuVESWzjMKFml9yRt704-r5GB_6LpyNQ/s400/100_2709-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Rolls, Butter Doughnuts, Raisin Bread, Blueberry Kolochi</td></tr>
</tbody></table>
<br />
<div>
A basic sweet dough can make so many things. Last week the boys and I made a double batch and baked up cinnamon rolls, butter doughnuts, sticky buns, kolachi, and raisin bread. The same dough can be used for <a href="http://www.stealthymom.com/2013/02/veggie-runzabeirock-vegan.html">bierocks</a>, fancy breads, and stuffed with potatoes and cheese for tiny pyrizhky. We are planning on holding a bake sale for <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage">No Kid Hungry</a>, so this was "practice."<br />
<br />
Sweet dough is one of the easiest yeast doughs to make by hand. My greatest challenge is to just let go and use white flour. Trial after trial, using various ratios of whole wheat-to-white, I find that the fluffiest, most tender pastries need the fine texture of white flour. Once the aroma of cinnamon buns in the oven takes over the kitchen, I can get over the health kick.<br />
<br />
Tips for sweet dough:<br />
<br />
* Use white flour.<br />
<br />
<div>
* Avoid the urge to knead in too much flour. Your dough will be really soft, and that's okay. There will be eggs to add some lift.</div>
<div>
<br />
* Use fresh eggs. Can you get them from your backyard or right from someone else's? Use those.</div>
<div>
<br />
* Butter. Butter, butter. Butter in the dough, melted butter in the rising bowl and on top. Melted butter in the pan.... Margarine is not butter. If you are dairy-free, the only thing I have found to come close is pure coconut oil, and for that add a pinch of salt.</div>
<div>
<br />
* Avoid instant yeast. It doubles too quickly, not leaving enough time for the flour to stretch and soften. </div>
<div>
<br />
* If it is really warm in the house or you need the first rising to take longer so you can run errands, use half the yeast. That will buy you twenty minutes.</div>
<div>
<br />
* After forming the pastries, let then rise until they seem almost frothy. Unlike regular bread, there is little risk of a collapse from too much rising because there are eggs in the dough.</div>
<div>
<br />
* To make dough the night before for breakfast, pop it straight into the fridge before rising. In the morning, give it a light knead to break carbon dioxide bubbles, and give it extra time to warm up and rise after the pastries are formed. You can make the pastries ahead and refrigerate them to slow the rising. Allow them extra time, at least half an hour, to warm up before you bake them.<br />
<br />
<a name='more'></a><br />
<br />
This is my favourite basic sweet dough recipe, adapted from the <a href="http://www.amazon.com/gp/product/1552854582/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1552854582&linkCode=as2&tag=steamom-20">Five Roses: A Guide to Good Cooking</a> book. In my well-worn copy, printed in 1983, it's on page 25.<br />
<br />
2 tsp sugar<br />
1 cup lukewarm water<br />
2 packages (or 2 scant tablespoons) dry, active yeast<br />
1 cup milk<br />
1/2 cup sugar<br />
1/4 cup cold butter<br />
1 1/2 tsp salt<br />
3 chicken or 2 duck eggs, at room temperature<br />
6 cups unbleached, all-purpose flour<br />
soft butter<br />
<br />
Dissolve the two teaspoons of sugar and yeast in the warm water. Meanwhile, scald the milk, either in the microwave or on the stove, then add the half-cup of sugar and the butter and salt. The butter will melt and cool the milk down. When the milk mixture is warm, not hot, stir in the yeast mixture. Whisk the eggs until fluffy in a bowl, then stir them in as well.<br />
<br />
Stir in five cups of the flour. When you have a dough that does not stick (much) to the bowl, turn it out onto a floured board and knead in enough of the remaining flour, a quarter cup at a time, to make a soft dough. <br />
<br />
Grease a large, clean bowl with a couple tablespoons of soft butter. Put the dough ball in the bowl, spin it around to coat it with butter, and flip it buttered-side-up in the bowl. Cover with a clean cloth, and leave it to rise until doubled, about an hour and a half. When an imprint of your finger stays in the dough when you gently poke it, it has risen enough for this step.<br />
<br />
Punch the dough down. (I like to put it on the board and give it a quick knead to make sure I get the bubbles out. Yeast gives off carbon dioxide as it grows, making the dough rise. Allowing too much carbon dioxide to build up can hurt the yeast.)<br />
<br />
Divide the dough into three or four parts. (Three for loaves, four for rolls.) Form the rolls or loaves, and place them in buttered baking dishes to rise until doubled, about an hour before baking. If you make a double-batch, you can punch down half of it and wait half an hour before forming.<br />
<br />
Bake at 375F for 12 to 20 minutes, depending on the size and shape.<br />
<br />
<br />
<b>A FewVariations</b><br />
<br />
<br />
<u>Cinnamon Rolls</u><br />
<br />
Roll out a quarter of the dough to a rectangle, about 12" by 16" Generously brush with melted butter (about 1/4 cup), a quarter cup of brown sugar or sucanat, and a heavy-handed sprinkle of cinnamon, about 1/2 a teaspoon. Roll it up like a jelly roll, rolling up the shorter length, leaving a longer roll. Pinch the edge, sealing the roll. Slice into eight rolls, and arrange them, touching, in a buttered, 12x12 pyrex pan. Cover with a clean cloth and let rise until doubled, about an hour, and bake for 17-20 minutes.<br />
<br />
<br />
<u>Caramel Sticky Buns</u><br />
<br />
Prepare rolls like for Cinnamon Rolls, but use a heavier coating of butter, and double the brown sugar to a half packed cup. Cover with a clean cloth and let it rise until doubled, about an hour, then bake for 17-20 minutes at 375F. The caramel will form at the bottom of the dish, so flip them over and cool a bit before serving.<br />
<br />
<br />
<u>Sweet Raisin Bread</u><br />
<br />
Roll out a third of the dough into a rectangle, about 12" by 24". Gently brush with melted butter and sprinkle with cinnamon. Sprinkle a generous cup of soft raisons over top, as evenly as possible. Roll up the dough along the shorter length, leaving a 12" roll. Pinch the edges and ends, and place the loaf into a buttered pyrex loaf pan. Brush the top with melted butter, cover with a clean cloth and allow it to rise until doubled, about an hour. Bake for 20-24 minutes at 375F, until it sounds hollow when you tap it on the bottom.<br />
<br />
<br />
<u>Blueberry Kolachi</u><br />
<br />
Roll out a quarter of the dough to about a half-inch thick. Slice into a dozen squares. To each square, add about half a dozen blueberries and a pinch of brown sugar or sucanat. Fold over and seal the edges, making a small bun. Place on a buttered baking dish, with at least an inch between. Brush the top with melted butter, and allow to rise until doubled, about an hour. Bake for 12 minutes at 375F. <br />
<br />
Kolachi freeze well, so consider making a whole batch at a time. You can fill them with jam, too.<br />
<br /></div>
<div>
<u>Butter Doughnuts</u><br />
<br />
Get out the largest pyrex baking dish you have, or use two. Generously butter the bottom and sides of the pan. Instead of frying, these doughnuts will be baking in butter. Yum!<br />
<br />
Take a quarter of the batch (or more if there are people around who will eat them as soon as they are out of the oven.) Roll the dough on the table, between your hands to make a three-foot rope. Cut into a dozen pieces. Pinch the ends of each piece together to form a loop, then arrange them in the baking dish. Generously brush with melted butter. Allow them to rise until doubled, about an hour, then bake for 12 minutes at 375F. Brush again with melted butter as soon as they come out of the oven.<br />
<br />
<br />
<br />
<i>Our bake sale is finally going to happen this week! Part of me secretly hopes it will rain, no one will come and I'll have to gobble up the goodies by myself. :) Well, not really. One in five kids in America don't get enough to eat. The No Kid Hungry programs help summer lunch programs and to teach lower income families how to cook with less. If we sell out, we can always bake more.</i><br />
<br />
<br />
I shared this post with <a href="http://domesblissity.blogspot.com/2013/07/thriving-on-thursday-linky-party-75.html">Thriving on Thursdays</a>.<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-58422982384690529402013-05-17T11:00:00.000-05:002013-06-18T09:18:52.003-05:00Omega No-Bakes (vegan, gluten free) Updated!<div style="text-align: left;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZmNj8mUIah2e-gfzLqvxxycMOQXaQrqWbyc6wWUc0DL1YYMfzM9QonpBAoUC_7DUpJuszU34c-8SFTdQ0GQ2EIedANqJwmVD5839dsIUG9uS3PcpCqet3q1iAS47TvxIMk09tY-6U2gr/s1600/100_0964-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZmNj8mUIah2e-gfzLqvxxycMOQXaQrqWbyc6wWUc0DL1YYMfzM9QonpBAoUC_7DUpJuszU34c-8SFTdQ0GQ2EIedANqJwmVD5839dsIUG9uS3PcpCqet3q1iAS47TvxIMk09tY-6U2gr/s400/100_0964-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Omega No-Bakes (vegan, gluten free)</td></tr>
</tbody></table>
<br />
<div>
One the first and most popular posts on the Stealthy Mom blog was our Omega No-Bakes recipe: fudgey little chocolate and peanut butter cookie balls that each contained about a teaspoon of flaxseed and a tablespoon of rolled oats. <br />
<br />
Today we tweaked them a little bit. We switched the white sugar for sucanat (evaporated cane juice) and the olive oil for avocado oil. Sucanat is sugar's minimally processed relative, and avocado oil has no taste and is stable at a higher temperature. We added a bit more plain peanut butter. <br />
<br />
<div>
G-man and the Cadet were scooping up the No-Bake as fast as I could roll them. Indeed, when still warm, they were pretty gooey and yummy. The sucanat gave them a rich molasses flavour that worked well with the chocolate and peanut butter. After chilling, those that made it to the fridge set up well.<br />
<br />
For two dozen:<br />
<br />
2 tbsp cocoa<br />
1 tbsp avocado oil<br />
1 cup sucanat<br />
6 tbsp water<br />
1/2 cup golden flaxseed meal<br />
1/2 cup unsweetened "just peanuts" peanut butter<br />
1 1/2 cups quick oats (whole rolled oats will work, but will <br />
<br />
In a large sauce pan, mix the avocado oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sucanat and water. Heat, constantly stirring, until the mixture starts to bubble. (Sucanat takes longer to melt than white sugar.) <br />
<br />
Turn off the heat, and quickly stir in the flaxseed meal and peanut butter. When the base is smooth, stir in the rolled oats.<br />
<br />
As soon as the mixture is cool enough to touch, form into 1" balls with your hands. If your hands are a bit wet with water, the balls will roll easier. (Alternatively, spray a pyrex pan with non-stick spray and press the mixture into it. When cool, cut into squares.)<br />
<br />
Chill in the fridge for about an hour to set.<br />
<br />
<br />
<br />
I shared this post with these weekly natural food recipe round-ups: <a href="http://www.21stcenturyhousewife.com/index.php/2013/05/vegetarian-recipes-from-the-hearth-and-soul-hop/">Hearth and Soul Hop</a>, <a href="http://www.foodrenegade.com/fight-back-friday-may-24th/">Fight Back! Friday</a> and <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-061813/">Slightly Indulgent Tuesday</a>.<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.stealthymom.com/" target="_blank"><span class="Apple-style-span" style="font-size: small;">www.stealthymom.com</span></a></span></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com2tag:blogger.com,1999:blog-3132682737936150388.post-22069860946450377772013-05-14T14:21:00.002-05:002013-06-18T09:20:57.700-05:00Sweet Sesame Dressing (gluten free, vegan, low sodium)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCi8LNDhNcdyXbqnFb_AfbsCSd_agclapBtyNXcGYfLvtJrGNqx_6u4QHcVS862WecSNtd0XKxDqVImg42E5BTBTtEbgojXNT-41AMUNX6sdwkviGSbz2vRVZ8j7dH7QXnqrpYVFkY1f1/s1600/100_2678-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCi8LNDhNcdyXbqnFb_AfbsCSd_agclapBtyNXcGYfLvtJrGNqx_6u4QHcVS862WecSNtd0XKxDqVImg42E5BTBTtEbgojXNT-41AMUNX6sdwkviGSbz2vRVZ8j7dH7QXnqrpYVFkY1f1/s320/100_2678-imp.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Sesame Salad</td></tr>
</tbody></table>
Spring might finally be here. How about a fresh, crisp salad? When cutting back on sodium, salad dressing can be your undoing because a serving of of store-bought can contain 300mg of sodium or more. This version contains under 15mg, even if you drown your greens in it. You will not miss the salt because homemade Sweet Sesame Dressing is rich and flavourful. Mix it up in minutes for a restaurant-style salad at home.<br />
<br />
To dress four to six entree-sized salads, mix together, stirring well after each addition:<br />
<br />
1/3 cup extra virgin olive oil<br />
2 tbsp tahini<br />
2 tbsp lemon juice<br />
1/4 cup maple syrup<br />
1/2 tsp garlic powder<br />
1 tbsp parsley<br />
1 tsp sesame seeds (raw or toasted)<br />
<br />
Drizzle over your salad and toss. Our plates contained baby romaine, sugar snap peas, raw shredded cabbage, sliced carrots, and mushrooms with a sprinkling of raw sesame seeds for garnish. (Store any unused dressing in the fridge for a couple of days.)<br />
<br />
<br />
<br />
I shared this post with weekly link-ups, where bloggers share natural recipes and homestead tips: <a href="http://mindbodyandsoleonline.com/herbal-information/88th-wildcrafting-wednesday/">Wildcrafting Wednesday</a>, <a href="http://gnowfglins.com/2013/05/15/simple-lives-thursday-147/#">Simple Lives Thursday</a>, the <a href="http://www.theprairiehomestead.com/2013/05/homestead-barn-hop-112.html">Homestead Barn Hop</a>, <a href="http://www.foodrenegade.com/fight-back-friday-may-24th/">Fight Back! Friday</a> and <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-061813/">Slightly Indulgent Tuesday</a>.<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com1tag:blogger.com,1999:blog-3132682737936150388.post-43903707569219244292013-05-12T00:16:00.001-05:002013-05-23T20:42:00.340-05:00Go Sweatshop Free! <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvWZOwpL6WsUAfYcukGwYwhj5VZ9cKAjkz7q92lh9KnOx0fhZNPTFGnxiBb2NEE8HdcptCCOYLKIEb9HrGreU8JPmz2mLjl-PAw34anbA815FZq5IC6VNdEIaV1LbReQ92L0GhISorCJ1/s1600/CRW_7473-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvWZOwpL6WsUAfYcukGwYwhj5VZ9cKAjkz7q92lh9KnOx0fhZNPTFGnxiBb2NEE8HdcptCCOYLKIEb9HrGreU8JPmz2mLjl-PAw34anbA815FZq5IC6VNdEIaV1LbReQ92L0GhISorCJ1/s400/CRW_7473-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">(tees: </span><span style="font-size: x-small;">Fed by Threads, Eat More Kale and Earth Creations</span><span style="font-size: xx-small;">. Ladies' shorts: </span><span style="font-size: x-small;">SOS From Texas</span><span style="font-size: xx-small;">)</span></td></tr>
</tbody></table>
<br />
Sweatshops are in the news again, following a recent tragedy where <a href="http://www.huffingtonpost.com/2013/05/10/bangladesh-factory-collapse_n_3249808.html">over a thousand Bangladeshi garment workers</a> (and counting) were killed in a building collapse. Despite the evacuation order by local police, thousands of people clocked in after management threatened to withhold their monthly pay, an average of sixty-three dollars including lots of overtime. How did we get to this point, where a worker has to risk her life for sixty-three dollars?<br />
<br />
As consumers, we can choose whether or not to participate in a system where "the lowest price is the law," whatever the cost to other people and to the planet. Most apparel companies have a blanket statement about not knowingly buying the fruits of slavery or unsafe sweatshops; complicated supply chains and subcontracting makes it difficult to tell where their wares actually came from. Retail price is not an indicator, either, since the factory collapse last month involved some pricey labels, as did deadly factory fires in <a href="http://abcnews.go.com/Blotter/bangladesh-factory-inferno-witness-managers-fire/story?id=17826499#.UY8gBZVuH8s">November</a> and <a href="http://www.huffingtonpost.com/2012/09/12/pakistan-factory-fires-2012_n_1875984.html">September</a>.<br />
<br />
<b>Garment by garment,</b> we have been making an effort to <b>cut off our support for exploitation</b> and to support companies that do business honourably. That change was not an easy one, but I can tell you that a shirt made from slavery-free materials and sewn by workers who earned a decent living feels good on. I shop for organic products when possible because pesticides are bad for the earth, the farmworkers, and the factory workers.<br />
<br />
<a name='more'></a><b>Here's how:</b><br />
<div>
<br /></div>
<div>
<span style="font-size: large;"><b>Shop Used.</b></span> This is the most cost-effective way to get new threads without feeding the machine. I love to donate outgrown and rarely worn items to the thrift shop store and pick up a few things on my way out. Sometimes I will buy something really crazy, wear it a couple of times, and donate it back again. Local swap shops, garage sales and eBay can be sources for great finds, too. Twice I have gotten new Birkenstocks for under thirty bucks because someone else bought them, changed their minds and put them for sale online.<br />
<br />
<span style="font-size: large;"><b>Trade.</b> </span>Some communities have organized exchanges, often for kids' clothing. Take in a bag of 2Ts, come home with 3T's.... If your kids are into sports, look for equipment trades.<br />
<br />
<span style="font-size: large;"><b>Make Your Own.</b> </span> Well, not me. The last garment I made myself was a toga, and that was over a decade ago. For those of you with talent, I commend you.<br />
<br />
<b><span style="font-size: large;">Find a Great Seamstress.</span> </b> Having someone alter a thrift-shop find or to create custom garb can cost a fraction of shopping off-the-rack, especially with formal wear. Supporting a local artisan gets bonus points!<br />
<br />
<b><span style="font-size: large;">Buy Products Made In USA or Canada. </span></b> Since the early 1900s, there have been legal standards for working conditions and wages for garment workers in United States and Canada. The jeans factory in my Canadian hometown was hot in the summer and the work was not glamourous, but the people working there were safe and earned a living. Production from that facility was moved overseas to save the company money, but other manufacturers are making an effort to keep production jobs here:<br />
<br />
<i>[I do not have any affiliate relationship with any businesses mentioned, nor did I receive swag to write about them. I'm just into what they offer and would love to spread the word. While I am sure I have missed some companies, and would welcome any additions in the comments- hint hint- I hope you enjoy this resource.]</i><br />
<i><br /></i>
<a href="http://www.sosfromtexas.com/"><b>SOS From Texas</b></a> grows certified organic cotton to be made into tees, night shirts, baby onesies, bags, socks, and fabric by the yard. The tees we have received so far were well made and had an old-fashioned feel that softened with washes and wear. These are sturdy, basic tees that are available in many colours. The mens' tees run a bit small, so ordering a size up is a good idea. SOS offers custom manufacturing and printing.<br />
<br />
<a href="http://bgreenapparel.com/Default.aspx"><b>bgreen apparel</b></a> makes organic cotton knit tees, sleepwear, pants and intimates for ladies and men. Some of their materials are domestic and some are imported. I am wearing a pair of their yoga pants right now. I bought Stealthy Dad a henley, sweats and some boxer-briefs, and they all were well made and the fabrics have a nice feel. In Canada, you can find bgreen apparel at the <a href="http://www.organicapparelshop.com/">Organic Apparel Shop</a>.<br />
<br />
<a href="http://fedbythreads.com/"><b>Fed by Threads</b></a> makes mens, ladies, and baby clothing in USA from organic cotton, hemp, and recycled materials. They also offer custom printing. For each garment sold, Fed by Threads donates enough to local (Southern Arizona) and national food banks to provide twelve meals to hungry people. <br />
<br />
Stealthy Dad's hemp henley from Fed by Threads is super-smooth and soft. We bought the last long sleeved grey one; hopefully there will be demand to make more for all the guys who cannot wear a simple tee to the office. Their tees, made of a blend of recycled plastic bottles and organic cotton, are also beautiful. (For bustier gals, the mens/unisex version will be a roomier fit in the recycled tees.)<br />
<br />
<a href="http://www.earthcreations.net/"><b>Earth Creations</b></a> are really fun. They make organic cotton tees for men and kids that are dyed with clay. "Dirt Shirts," they call them. For women, they make funky organic cotton and hemp dresses, tees, pants and skirts. Most of their garments are sewn in Alabama, while some are sewn (fair-trade) in Nicaragua with USA cotton then dyed in the USA. My favourite piece is an organic hemp/cotton blend tunic that I wear as a dress because I'm short and can get away with it. The hemp/cotton fabric feels and drapes like raw silk but is washable and durable. The boys and their dad have clay-dyed tees with eco-friendly designs on them.<br />
<br />
<a href="http://www.green3apparel.com/"><b>green 3 apparel</b></a> makes mens' sweaters and tees, and ladies' tees, skirts, dresses and pants from organic, reclaimed and recycled materials. Most of the garments are organic cotton, and all are produced domestically. Their t-shirt designs feature rural-inspired slogans promoting local agriculture and nature. (It is ironic to me that their brick-and-mortar store is in Oshkosh Wisconsin, since the famous label named for that city is now made overseas in sweatshops.) You can also find green3 at the <a href="http://www.fairindigo.com/index.php">Fair Indigo</a> store.<br />
<br />
<a href="http://store.tsdesigns.com/"><b>Cotton of the Carolinas </b></a>makes tees, "dirt-to-shirt" in North Carolina. Mostly a wholesale and private label business, they do have some designs for retail. Some are organic, some are not, and all are made domestically. Each garment with the Cotton of Carolinas label has a code for the wearer to look up every member of the supply chain.<br />
<br />
<a href="http://www.metowestyle.com/"><b>Me to We Style</b></a> is a Toronto company that makes tees, polos, sweats, yoga pants, and dresses from certified fair trade organic cotton and bamboo. They stock interesting designs on tees and sweatshirts and offer custom screen printing. Half of their annual profits are donated to Free the Children, an international organization that helps children through education.<br />
<br />
<a href="http://tereskids.com/"><b>Teres Kids</b></a> makes cotton knit clothing for kids from USA-grown, organic cotton. I love browsing the site because of all the colourful duds.<br />
<br />
<a href="http://www.kiwiindustries.com/index.php"><b>Kiwi Industries</b></a> makes clothing for babies and preschoolers from organic cotton, sewn in the USA or knitted by a co-operative in South America. If you've been looking for a sweater with a Sesame Street character in the knit, you might find it here. They also have karate pants, jumpers, hats and mittens.<br />
<br />
<a href="http://www.cottonfieldusa.com/"><b>Cottonfield</b></a> USA makes organic cotton apparel for men and women. They are very transparent about the suppliers of their fabrics, which are grown in USA. While they sell tees and such, Cottonfield is most known for their unbleached, latex-free cotton intimate apparel.<br />
<br />
<a href="http://www.bluecanoe.com/"><b>Blue Canoe</b></a> makes ladies' dresses, tees, and active wear in California from organic cotton and bamboo. You will find their bras for sale at many retail outlets.<br />
<br />
<b><a href="http://arthnic.com/">Arthnic </a> </b>has no online store yet, as Arthnic primarily supplies boutiques, but be on the lookout! I bought one of their overstock mens' shirts that they put on eBay and their wonderful customer service rep sent me two! Sewn in New York City of organic cotton, these button-down, collared shirts will be perfect for the office. Both were well tailored of luxurious fabric. (Order a size up.)<br />
<br />
<a href="https://www.kasperorganics.com/index.html"><b>Kasper Organics</b></a> carries many USA-made and fair trade brands of organic cotton and hemp clothing for men, women, and kids. Brands they carry include SOS from Texas, Cottonfield USA, Maggie's, and Blue Canoe. While each of these companies does have its own online store, shopping with Kasper's will let you put it all in one basket to save on shipping.<br />
<br />
<a href="http://eatmorekale.com/"><b>Eat More Kale</b></a>. If you were to pop by our home any time, there is a good chance I'd be wearing a tee from Eat More Kale. The Vermont designer started off hand-printing tees for the local farmer's market crowd. (He prints on <a href="http://aurumorganic.com/">Comfort Colors</a> organic tees, which are fairly made in Mexico and Honduras using USA-grown cotton, then dyed in Vermont.) He made the first "Eat More Kale" design for friends with a kale stand, and market forces made it an internationally popular tagline. (<a href="http://www.huffingtonpost.com/tag/eat-more-kale-lawsuit">So popular that he is fighting a lawsuit from a giant fast food company. </a>Eh?!)<br />
<br />
<br />
<b><span style="font-size: large;">Buy Fair Trade Products.</span></b> People in other countries have to eat too, right? While most retailers hide behind convoluted supply chains, there are a few that make an effort to ensure that the people who make their wares earn a decent living at a safe workplace.<br />
<br />
<a href="http://www.fairindigo.com/index.php"><b>Fair Indigo</b></a> retails USA-made mens' and ladies' clothing from <a href="http://www.green3apparel.com/">green 3 apparel</a>, and internationally, fairly made labels including <a href="http://neonbuddha.net/">Neon Buddha</a> and <a href="http://ethosparis.com/">Ethos Paris</a>. Their own <a href="http://www.fairindigo.com/index.php/fair_trade/Women_Fair-Indigo-Collection">Fair Indigo Collection</a> are dresses, skirts and tees made fairly in Peru from organic pima cotton. They also sell baby gear from Joobles and Lulu La.<br />
<br />
<a href="http://www.matatraders.com/index.php"><b>Mata Traders</b></a> designs and imports fashions and jewelry made by women's co-ops in India and Nepal. Unlike most garment factories, these co-ops provide benefits like child care, overtime pay, annual medical check-ups and community development programs. Many of their dresses and skirts are inspired by 1950's silhouettes, with traditional block prints and modern colours. Neat-o!<br />
<br />
<div>
<b><a href="http://www.soul-flower.com/">Soul Flower</a> </b>retails mens', ladies' and children's' wear made with organic cotton, hemp, and recycled materials. Some of their fashions are made in the USA, and the rest is imported with fair trade. If you love tie-dyes, daisy prints, patches, and peace signs, the Mother Ship is calling you home. There are some more conservative polos and button-down shirts for men, though I would love to see if Stealthy Dad could get away with their comfy-looking hemp pants at the office.<br />
<br />
<a href="http://www.autonomieproject.com/index.html"><b>Autonomie Project</b></a> sells Ethletic brand shoes including canvas sneakers, flip flops and rain boots. The natural rubber for the soles and boots is sustainably harvested and fairly traded. They also sell fair-trade tees and some tees made in USA, all in organic cotton.<br />
<br />
<b><a href="http://www.rawganique.com/">Rawganique</a> </b>offers organic cotton, hemp, and linen products. Some are made in USA and Canada, and others are produced sweatshop-free around the world. You'll find dressier mens' shirts, chinos, jackets, jeans, undies and pyjamas. For women they carry tops, skirts, dresses, jeans, pyjamas, undies and bras. For kids there are tees, socks, and underwear. (Since this is a clothing-centric blog post I'll leave out all of the other home and personal care goods.)<br />
<br />
<a href="http://www.maggiesorganics.com/index.php"><b>Maggies Organics</b></a> makes organic cotton socks in North Carolina using cotton from fair-trade cooperatives in Nicaragua. We have a few pair of crew socks that are soft and cushy. They also offer organic cotton tanks, nighties and tees that are made fair-trade in South America.<br />
<br />
<a href="http://www.threadsforthought.com/"><b>Threads 4 Thought</b></a> makes clothing from organic and recycled materials, for men and women. Many garments are made in USA, and the rest are imported from factories that treat workers fairly. A portion of every purchase goes to the <a href="http://www.rescue.org/">International Rescue Committee</a>. Stealthy Dad has a couple T4T polos. Their recycled fabric has a unique, lightweight texture. </div>
<div>
<br />
<br />
While this list is not exhaustive, I hope you had fun browsing a virtual mall filled with earth-and-people-friendly fashions. Did I miss any of your favourites? Please share, since we are all in this together.</div>
<div>
<br /></div>
<div>
<br />
<br />
Searching for home tips, recipes, or other good ideas? Visit <a href="http://mindbodyandsoleonline.com/herbal-information/88th-wildcrafting-wednesday/">Wildcrafting Wednesday</a>, <a href="http://gnowfglins.com/2013/05/15/simple-lives-thursday-147/#">Simple Lives Thursday</a>, <a href="http://www.smallfootprintfamily.com/small-footprint-friday-sustainable-living-linkup-051713">Small Footprint Friday</a>, the <a href="http://www.theprairiehomestead.com/2013/05/homestead-barn-hop-112.html">Homestead Barn Hop</a> the <a href="http://premeditatedleftovers.com/brunch-recipes-from-the-hearth-and-soul-hop/">Hearth and Soul Hop</a> and <a href="http://www.walkingonsunshinerecipes.com/2013/05/foodie-friends-friday-linky-party-45.html">Foodie Friends Friday Linky Party</a>.<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a></div>
</div>
Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com11tag:blogger.com,1999:blog-3132682737936150388.post-85977923183958391792013-05-05T15:58:00.002-05:002013-05-05T15:58:41.504-05:00Spinach and Lentils Lasagna (gluten free option)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOCtD9uZldhrpBF6L_cjYCTKOR_sodMLJV5nhd5rDeaU7jv-8H4jSc4ZPinypp47tYiZIif7WSix8MxRk1BXikk_DywUAjiIrXux3i0ntg2Dz-oaSPPZvumhm8qIIxV5vDWFv1mo5RBFb/s1600/102_2620-imp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOCtD9uZldhrpBF6L_cjYCTKOR_sodMLJV5nhd5rDeaU7jv-8H4jSc4ZPinypp47tYiZIif7WSix8MxRk1BXikk_DywUAjiIrXux3i0ntg2Dz-oaSPPZvumhm8qIIxV5vDWFv1mo5RBFb/s400/102_2620-imp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach and Lentils Lasagna</td></tr>
</tbody></table>
<br />
Creamy spinach layered with tangy tomatoes and lentils. Gooey mozzarella... We made the Lentils and Chunky Marinara sauce last night and half left in the fridge. The Cadet was asking for pasta, and G-man was begging for cheese. Add a bit of spinach, put it all together and voilá!<br />
<br />
1/2 recipe <a href="http://www.stealthymom.com/2013/05/lentils-with-chunky-marinara-sauce.html">Lentils with Chunky Marinara Sauce</a><br />
1/2 pound box of lasagna noodles (or gluten free lasagna noodles)<br />
8oz unsalted tomato sauce, canned or <a href="http://www.stealthymom.com/2012/04/all-purpose-tomato-sauce.html">homemade</a><br />
1 block frozen spinach<br />
1 tsp basil (optional)<br />
1 cup plain yogurt<br />
1/2 tsp salt (optional)<br />
1 egg<br />
1 tsp olive oil<br />
4oz mozzarella cheese, shredded<br />
<br />
Preheat the oven to 375F. Meanwhile, prepare the lasagna noodles according to the directions. If you break them in half before you cook them it will be easier to work with them later.<br />
<br />
While the pasta is cooking, cook the spinach, either in the microwave or on the stove. Stir in the basil, yogurt and egg, mixing well.<br />
<br />
Smear a teaspoon of oil on the bottom and sides of a 12-inch square pyrex dish. Pour half of the plain tomato sauce into the bottom. As soon as the noodles are ready, drain them and arrange a single layer over the bottom. Top with half of the spinach mixture, then another layer of noodles. Top with half of the lentil sauce, another layer of noodles, then the remaining spinach mixture. Arrange the rest of the noodles over top. There should be just enough for another layer if you used a 12-inch pan. Top with the remaining lentil mixture and pour the other half of the plain tomato sauce over top.<br />
<br />
Bake for 20 minutes, top with the mozzarella, then bake for another 15 minutes or until the cheese is golden on top. (If you have the time, waiting at least half an hour before cutting it makes it serve easier.)<br />
<br />
<br />
<br />
<br />
<a href="http://www.stealthymom.com/">www.stealthymom.com</a>Stealthy Momhttp://www.blogger.com/profile/02068098254157954824noreply@blogger.com0