I CAN'T STAND THE HEAT! Strawberry Limeade

This is the most unbearable summer! My car temperature reads 109 today when I got in and it seems to never stop! I don't think I can take it much longer. One thing I can take is a nice cool drink and what a better way to use up some strawberries and limes at the end of summer.

Strawberry Limeade is much better when it's made a home and not through that drive up fast food place. (you know the one!)

I like to sweeten mine with sugar free Truvia Stevia. Make a simple syrup of equal parts of water and stevia, make sure it's dissolved and add in some strawberries, fresh mint and a squeeze of lime. If your in a feisty mood, add some vodka or rum. I'll never tell...

Enjoy!

Lime Coconut Carrot Soup

I know, I've been on vacation for about 6 months and I'm sorry but I'm back.....I took some personal time after Valentines to recharge and spend time finding some inner peace.

Here is a lovely little soup that is simple and fabulous. Whip it up, put it in the fridge and zap it in the microwave for a quick meal when it's so hot outside. It's light and filling.

In the next few months I will be introducing my line up of new things, what's been stirring in my brain while I was away and getting ready for fall...my favorite time of year. This summer is has been a miserable time of year and it will be so wonderful to feel some cool air and start cooking again. Texas has had over 50 days of heat over 100 degrees this summer. I've never seen it like this before. So welcome Fall and Winter...

Lime Coconut Carrot Soup

1 Tbsp Butter
1 Onion, Diced
2 Garlic Cloves, Chopped
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 tsp Nutmeg
1/4 Coriander
2 Tbsp Ginger
1 Granny Smith Apple, Peeled and Diced
2 Cups Carrots, Peeled and Chopped
6 Cups Chicken Broth
14 oz Coconut Milk
1 Lime, Juiced
Cashew Halves, Roasted and Salted (Garnish)
Fresh Cilantro, Chopped (Garnish)but

In a medium size pot over medium high heat, add the butter, onion and garlic and saute until onions are translucent.

Add the sea salt, black pepper, nutmeg and coriander and saute an additional 2-3 minutes.

Add the ginger, apples and carrots and saute a 2-3 more minutes.

Add the chicken broth and bring to a boil and reduce the heat to a simmer and cook until carrots are soft.

Transfer to a blender and blend until smooth.

Return the pureed soup to the pan and add the coconut milk. Simmer for 15 minutes.

Add the lime juice and serve with a garnish of toasted cashews and chopped cilantro.

FANTASTIC!...

Funny Valentine

Valentine....My Funny Valentine...I love that song. Valentines Day, not so much. Since losing the love of my life 11 years ago I've had a hard time with this time of year. The purple iris was always my favorite flower but when I received a huge bouquet of them on Valentine's Day and I had just received the most devasting news I just can't bear the scent or sight of them again. So I've decided to shower myself with a new favorite flower...Peonies! They are such a beautiful flower and the fragrance is so divine. I remember growing up and having a huge bush in the backyard. The hot pink flowers would burst in clusters and butterflies would flock to the scent.

Now that we have had the worst snow storms this year, I'm ready to welcome spring. Peonies and Old Fashioned Strawberry Cake will do the job. When I was a little girl, my grandmother would always make this strawberry cake in the spring and it still remains my favorite.

Sorry...This isn't vegan or healthy for that matter - It's just good. Good for a broken heart on Valentine's Day.

My your day be filled with love - no matter where you find it. Enjoy...

Old Fashioned Strawberry Cake

1 Box White Cake Mix

3oz Strawberry Jello

15oz Frozen Strawberries with juice, thawed and pureed

4 lg Eggs

1/2 Cup Vegetable Oil

1/4 Cup Water

Pecans or Walnut (optional)

Butter Cream Frosting

1 Stick Butter, Softened

10 oz Frozen Strawberries, thawed and pureed

7 Cups Powdered Sugar

Fresh Strawberries for Garnish

Preheat oven to 350 degress and lightly grease a baking pan.

In a large bowl combine the cake mix and jello. Add the eggs, strawberries, oil and water. Beat on medium until throughly incorporated and smooth. Add pecans or walnuts if you desire and mix in.

Pour into prepared baking pans and bake for 20 minutes. Check with toothpick to make sure it comes out clean.

Let the cake cool in the pans for 20 minutes and then remove from pans and let cool completely on a wire rack.

To make the Frosting:

Cream together the butter and the strawberries and then mix in gradually the powdered sugar. Mix with a hand mixer until light and fluffy.

Put in refrigerator and let it chill so it spreads well when icing the cake.

Spread icing in between layers of cakes and then cover the cake all over with remaining icing. Garnish with fresh sliced strawberries.

I like to chill the cake before serving. The icing has a tendancy to get soft easy because of the butter.

Cut a slice, smell the peonies and enjoy your Valentine's Day.

Butternut Ravioli w/Sage Butter

An ice storm has paralyzed us in North Texas this week and I have been feeding all the boys in the neighborhood. So my pantry and fridge a close to empty and I had to rummage for something to fix for dinner tonight. In the freezer were some butternut squash cubes and in the fridge was some wonton wrappers and fresh sage. So I thought I would make a quick version of ravioli and it hit the spot.

2 cups Butternut Squash Cubes, Thawed
1/4 cup Parma Parmesan Cheese (Vegan Parm Cheese)
1 Tbsp + 3 Tbsp Earth Balance Vegan Butter
Wonton Wrappers
Fresh Sage
Salt & Pepper

In a food processor, combine the butternut squash, 1/4 cup parmesan cheese and 1 Tbsp Earth Balance Vegan Butter. Mix until throughly combined.

Lay out the wonton wrappers and place a small scoop in the center of the wonton wrapper. With water on your fingertip, touch the edges of the wonton wrapper all the way around and then fold over and seal.

Repeat until all of the filling is gone.

Boil some water and season with salt. Throw in the ravioli's and cook for 2-3 minutes. Be careful not to let them stick together and handle with car so they don't burst open. Remove with a slotted spoon.

In a saute pan, melt the remaining 3 Tbsp Earth Balance Vegan Butter and add the sage. Saute the ravioli's in the butter until coated on both sides.

Transfer the ravioli to a plate, pour over the butter sauce and garnish with some grated parm cheese.

Mix up a side salad & Voila! Dinner is served.

Salted Ginger Rimmed Ruby Red Rita

Now that we are into the mid month of January everyone's already sick of short winter days when darkness falls and not much to do. So I think it's a good time to start game night with your friends, neighbors or family and rock out a batch of these Ruby Red Grapefruit Margaritas with Salted Ginger rims. They are spectacular, refreshing and wiz to whip up.

Quit being bored and get out the pictionary, deck of cards or serve these at your next football playoff game get-together or Super Bowl party this month. Everyone will go nuts over them and you be the hit of party.

I personally enjoy it on the rocks but you can mix it up with some ice in the blender, throw it in a cute little glass and garnish with a wedge of fresh lime and grapefruit. The bold ginger-salted rim makes it less than ordinary.

Salted Ginger Rimmed Ruby Red Rita
Serves 4 People

2 Tablespoons Crystalized Ginger, Finely Minced
2 Tablespoons Pink Himalayan Salt, Medium Ground
4 oz Ginger Ale Soda
2 oz Fresh Orange Juice
2 oz Cup Fresh Lime Juice
16 oz Fresh Ruby Red Grapefruit Juice
5 oz Gold Tequila
Crushed Ice
Fresh Ruby Red Grapefuit, Slices (Garnish)
Fresh Lime, Sliced (Garnish)

*Tequila is optional and makes a fantastic virgin drink that everyone will enjoy!
**Crystalized Ginger is usually in the specialty spice section.

Mix the crystalized Ginger and Pink Himalayan Salt together and place on a small dish spreading it out.

With a lime or grapefruite wedge moisten the rim of the glasses and roll glass in the ginger salt mixture to coat.

Fill the glasses with the crushed ice.

In a separate container combine the ginger ale, orange, lime and grapefruit juice with the gold tequila and mix together.

Pour into margarita glasses and garnish with fresh lime and grapefruit wedges.

Happy Holidays & Bring in the New Year!

Its the time of year that we lose sight of the real reason for this season. Running around shopping, dining and making sure to check your list twice and make sure you nice. I know that it is my busiest time of year at work where we make sure all our customers have the best food to serve for their special events or family dinners. We've all busted our butts all year long for one month of madness.

So today, December 24th it's time to slow it down and focus on the birth of Jesus Christ. He has blessed me with better health and family. My life has had some major ups and downs and I know that I couldn't have made it through without my faith.

I'm focusing the next 2 weeks on my family. Its funny how when you get older family becomes so much more important and you want to create new memories for your little ones. I wish all of you a joyful season and remember to stop, put down the wrapping paper and pray. Give thanks for all you have in your life, large or small, difficult or good. For if it's difficult, somehow someway it is a breakthrough to better days.

I will resume my writing after the holidays. It will be time to focus on good health again for it's a new decade with this new year. A decade of new beginnings...

God Bless You All

Chrisie

Savory Oatmeal

I had a funny thing happen over Thanksgiving weekend when I took the kids down to the local Walgreen's to pick up something to drink. When we were paying for our drinks I was asked by the cashier if I would like to donate to the Childhood Diabetes Foundation and if I did then I could select something off the table they had out front with a variety of baked goods. Now that might have enticed most people and they probably didn't make the connection but I couldn't believe they did that. All the items on the table were overloaded with sugar and it just didn't make any sense to offer sugar laden baked goods in exchange for a donation to help fund the fight against childhood diabetes. I was floored and made the comment to the cashier. She made a big frown to me when I made the comment and then the other cashier burst out laughing. Now I wasn't trying to be funny but merely trying to make a point. I had simply said "Are you kidding me? Don't you understand the reason behind childhood diabetes? Why would you offer a sugar fest of baked goods in exchange?" She didn't know how to answer that question. I had to explain to her that those foods were terrible choices in exchange for donations. She was mad and irritated. I think the baked goods were her idea. Oops.

I believe the reason we have so much of an issue with childhood diabetes is most people don't understand that eating the wrong foods, over processed and full of sugar is the number one reason we have an issue in the first place.

So this post is dedicated to the lady at the Walgreen's. Take your morning oatmeal and make is a savory dish. Think of your oats as any other grain. You can add a variety of sauteed vegetables and herbs. I used up some slow roasted tomatoes I had left over from the previous nights dinner and sauteed up some crimini mushrooms which are actually baby portabellos. I also added some fresh herbs and a drizzle of olive oil. Try steel cut oats and cook according to the package directions. Make sure to season it with salt and pepper.

A great switch from sugar oatmeal and very satisfying !