recipe — pleasure in simple things

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popcorn with ‘everything’

July

I often eat popcorn. Using plain kernels and popping them in the microwave makes for a great snack with lots of fiber and no trans fats. I add my own seasonings, usually parmesan cheese and fresh rosemary, for a savory combination.

For today’s Friday field trip, I am sharing my newest popcorn seasoning discovery.

Have you heard of Trader Joe’s Everything but the Bagel Sesame Seasoning Blend? This tasty blend makes any toasted bread with cream cheese taste like an everything bagel. And, I discovered, it also makes for a great popcorn seasoning!

Here’s how to make it: After making plain popcorn in the microwave, spray it with sunflower oil. A spray bottle is the best because it distributes a small amount of the oil evenly over the popcorn. If you don’t have a spray bottle, drizzle the oil over the popcorn and toss lightly. Something is needed to make the seasoning ‘stick’ and sunflower oil is perfect since it has very little taste – plus, it is a healthful alternative to butter. Trader Joe’s has recently started selling sunflower oil, so both the seasoning and the oil can be purchased there. Next, just sprinkle the Everything but the Bagel Sesame Seasoning over the prepared popcorn and toss.

Even if you don’t like popcorn, I suggest you buy the seasoning – for under $2. there is plenty of experimentation that can be done with this yummy spice mix!

Popcorn is ready…movie on the beach, anyone?

Thanks for stopping by! Have a great weekend!

Remember to take pleasure in simple things…like enjoying popcorn while watching an outdoor movie! xo Jackie

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maple vinaigrette

February

I normally don’t add salad dressing to my salads. I figure, why add extra calories and chemicals (from commercial salad dressings) when it isn’t needed? I like the taste of most salads on their own. If I really think my salad needs a little something, I would probably squirt a little fresh lemon or orange juice onto the greens.

With that said, I did recently make and add this easy maple vinaigrette to a salad after seeing the recipe in a piece about maple syrup in Real Simple magazine! I love maple syrup and I happened to have all the ingredients on hand when I saw the recipe in the magazine.

I think it is worth sharing…easy, tasty, and healthful! Thank you Real Simple (recipe credited to Julia Levy)!

Maple Vinaigrette

¼ cup apple cider vinegar
¼ cup extra virgin olive oil
2 Tablespoons pure maple syrup
1 ½ Tablespoons Dijon mustard
1 ½ teaspoons fresh lemon juice
½ teaspoon kosher salt

Combine all ingredients in a jar with a tight fitting lid. Shake until well combined. Toss with salad greens.

I have decided using a homemade salad dressing on my daily salad once in a while is a nice change!

Thanks for stopping by! Remember to take pleasure in simple things…like a homemade salad dressing! Jackie xo

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soup for a cold day

February

I know today is Valentine’s Day, but I don’t have any cute or romantic photos or projects…my valentine to you is a recipe for lentil soup!

On a recent cold and wet evening, I attended a soup class at my local Whole Foods. Of course, the best part of the class was trying the soups we learned to make! We made three soups that evening – my favorite was the red lentil soup with lemon. It is a super simple recipe shared with us by “Mrs. Wilson.”

Since the class was held at Whole Foods, there is no styling for today’s post, just a few photos I snapped during class to include with the recipe. Enjoy!

Red Lentil Soup with Lemon

Yield: 4 servings

3 Tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
Pinch of cayenne, more to taste
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of ½ lemon, more to taste

In a 6-quart sauce pot, heat 3 tablespoons olive oil until hot. Add garlic and onions, saute until golden.
Stir in cumin, salt, black pepper and cayenne, saute for 2 minutes.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft. Taste and adjust seasoning.
Soup should be chunky for creamier consistency, puree half soup in blender, then add it back to pot.
Stir in lemon juice just before serving. Garnish with cilantro and a drizzle of olive oil.

Remember to take pleasure in simple things…like a good hot cup of soup on a cold day!

Happy Valentine’s Day, Jackie xo

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trendy turmeric

January

Turmeric milk (also referred to as turmeric tea or golden milk) seems to be ‘a thing’ right now. It is a hot drink patterned after something called haldi doodh in India. Used as an immunity booster – along the lines of how chicken soup is used here in the states – Indian mothers used warm milk and turmeric as a cure-all for what ailed their young ones.

Drinks reminiscent of haldi doodh are making a big appearance of late – so much so, I am surprised a turmeric latte has not shown up on the current Starbucks menu! Maybe it has! Though many combinations of ingredients have shown up and claimed themselves golden milk, I am assured by Indian friends that the inspiration drink contained only 2 ingredients – milk and turmeric. So, like others before me, I am modifying the two basic ingredients to best fit my taste!

I am not sure everyone will enjoy the taste of turmeric. Mixed with the ingredients here, it reminds me of something along the lines of a Chai tea. Give it a try and see what you think! Here is my version of warm turmeric or ‘golden’ milk:

Garnish with a dash of cinnamon or nutmeg or a cinnamon stick.

Since the original intent of haldi doodh was to create a drink with health benefits, I tried to make my version as health conscious as possible. For this reason, I used organic turmeric and ginger, raw honey, and unsweetened almond milk.

I find this drink is a nice alternative to coffee, tea, or hot cocoa, and since I normally drink a few glasses of almond milk during the day anyway, I am not adding to my daily calorie count by turning one of those glasses into a warm ‘golden milk.’ And, the anti-inflammatory benefits of turmeric can’t hurt!

I hope I have inspired you to try turmeric in your milk – possibly to create your own version! Enjoy!

Remember to take pleasure in simple things, Jackie

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easy candied pumpkin seeds

November

For Friday field trip today, I am taking you into my kitchen to share a simple recipe for a sweet and crunchy snack that is ready in 20 minutes!

These candied pumpkin seeds are super satisfying. I make them without sugar – using honey and maple syrup to sweeten. With a little sweetness and a little spice, these crunchy pieces are the perfect little snack! This recipe is super easy…I pick up pumpkin seeds at Trader Joe’s, but the rest of the ingredients are items I always have on hand. You can experiment and switch out the spices to your own preference.

It is too bad that most people only think of pumpkin seeds around Halloween, because they are delicious any time of the year! At Halloween, these pumpkin seed snacks serve as a great substitute for the traditional Halloween candy, but they are also fun and easy snack to package up as a Thanksgiving hostess gift.

In addition to serving as a great fix for a sweet craving, these pumpkin seed snacks are also a great garnish for that homemade squash soup!

Enjoy!

Have a wonderful weekend and remember to take pleasure in simple things, Jackie

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guilt-free birthday treats

August

A birthday doesn’t have to be defined by a cake dripping in sugary icing, does it?

Because I gave up processed sugar at the start of 2016, I decided this year I would make my own birthday treats so I wouldn’t feel obligated to indulge in a sugary dessert that might not even be my favorite taste treat.

My two favorite tastes this time of year? Watermelon and fig…not necessarily combined, of course.

I looked through this month’s giveaway book, My New Roots by Sarah Britton, to get some recipe ideas! I decided to make the Walnut Fig Bars. My love for figs was the motivation for this choice, but it seemed a good recipe to try out for the upcoming fall season as well. (For a chance to win your own copy of My New Roots, click here and leave a comment.)

I also leafed through my go-to recipe book, Clean Slate from the editors of Martha Stewart Living for dessert ideas. This book was given to me as a Christmas gift last year and it jump-started a whole new way of eating – an unprocessed foods way of eating! I love frozen treats and this book included a few recipes for really simple frozen treat ideas. I chose a watermelon-lime granita to add to my birthday dessert selection!

With just three ingredients – watermelon, honey, and lime juice – what could be easier, or tastier, for an icy birthday treat! Watermelon and frozen – a great summer birthday combination!

To make: Pulse 7 cups chopped seedless watermelon, ¼ cup honey and 2 Tablespoons fresh lime juice in a food processor until smooth. Pour into an 8-inch square glass baking dish, cover tightly, and freeze overnight. To serve, scrape with a fork into bowls.

My birthday present to myself – unprocessed, guilt-free treats!

Thanks for sharing my birthday treats with me today on Friday field trip! Have a wonderful weekend!

Remember to take pleasure in simple things, Jackie

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watermelon gazpacho

August

Watermelon is a favorite of mine. I have shared some of my standard watermelon recipe creations with you in the past, as well as crafts with a watermelon design. Today, I would like to share someone else’s watermelon recipe!

I came across Tyler Florence’s recipe for watermelon gazpacho and had to try it! Love gazpacho. Love watermelon. What’s not to love? I just had to give it a try! A cold soup on a hot, humid day – what could be better?! So, I gave it a try and I was not disappointed!

Here is the easy, make-in-the-blender recipe:

Tyler Florence’s Watermelon Gazpacho

1 large tomato
½ serrano chile
2 cups cubed seedless watermelon
1 teaspoon red wine vinegar
¼ cup extra-virgin olive oil
2 Tablespoons minced red onion
½ English cucumber, seeded and chopped
2 Tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground pepper
¾ cup crumbled feta cheese

Puree the tomato, chile and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill at least 30 minutes. Loosen with a few tablespoons of water, if needed.

Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon.

Serves 4

My gazpacho did not come out really red like the color of watermelon – as you can see. I am thinking if the tomato I used was a darker red; it would have helped make a deeper shade of red for the soup. But, no worries – it tasted wonderful! What a great first course for company!

I hope I have inspired you to try this gazpacho recipe or to experiment with a cold soup of your own! Have a wonderful weekend! Thanks so much for stopping by!

Remember to take pleasure in simple things, Jackie

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valentine mini fish shortbreads

January

If you follow me on social media, you know my mini fish cookie cutter got a workout during the holidays! From using it to make the mini rosemary shortbreads that I make each Christmas to creating a baked brie pastry garnish, the poor little thing put in overtime!

Now that the holidays are over, the sweet little cookie cutter is still helping out – it gave me my first Valentine’s Day inspiration for 2016! Why not make some of the mini shortbreads for Valentine’s Day? A cute fish pun would be perfect to use in the packaging and the cookies can be made ahead since they store so well in the freezer!

So, for today’s Friday field trip, I am sharing my first Valentine’s Day gift idea. Rosemary shortbreads are super easy to create – just add fresh rosemary to shortbread cookies. Voila! A sophisticated little cookie!

If you need a shortbread recipe, I included one here, but your favorite one would work just as well.

For the Valentine’s message, I just created a quick and easy label using my home printer and a corny pun. Cute, right?

I hope I have inspired you to create some fun Valentine’s Day treats! I have more Valentine treat packaging ideas to come and I will be sharing some printables in a future post for those of you that might not like creating your own labels.

Have a fabulous weekend!

Thanks for stopping by! Remember to take pleasure in simple things, Jackie

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gluten & dairy free pumpkin dessert

October

It is important to have a recipe or two in the repertoire that can accommodate dietary restrictions. Having a couple of recipes for gluten-free desserts that taste good is important to me. I came across a recipe over Labor Day weekend, while flipping through some magazines, that used bananas as a base for a frozen pumpkin dessert. I was intrigued. My favorite gluten-free dessert thus far is an amazing chocolate pudding made from an avocado base. (If you want to look back on it, click here.)

Having a frozen selection – particularly a seasonal one – seemed ideal! So, I gave it a try. I was not disappointed. I just wish I could remember from which magazine I discovered it! Part of the attraction was the few simple ingredients and easy instructions.

So, for today’s Friday field trip; a quick and easy gluten-free pumpkin ice cream recipe.

I made it a couple of times. The first time I mixed all the ingredients together, froze them, and then thawed the mixture slightly and whipped in the blender when ready to serve. The second time, I added all the ingredients to the blender, expect the bananas, and then tossed in some frozen bananas I had in the freezer. This worked also – although I think the ingredients mixed more thoroughly using the first method.

A nice surprise dessert for those who can’t have gluten or dairy…and, a healthy dessert for anyone!

Thanks for visiting! Have a wonderful weekend and remember to take pleasure in simple things, Jackie

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easy homemade fudge ice pops

July

When I was a kid, I grew up across the street from a farm. I spent a lot of my childhood hanging out at the farm – picking vegetables, playing with the animals, and working at the farm stand. There was a freezer in the porch of the old farm house that housed some ice cream treats and many times after helping on the farm, the reward would be something from that freezer. I always chose the same thing – a fudge pop.

Now as an adult, anytime I see a fudge pop, it puts an instant smile on my face as I remember my childhood days on the farm! Of course, it makes sense that I would be all about creating my own fudge pop!

Today, I am sharing a recipe I use that is similar to the old time fudge pops that I enjoyed as a kid. My adult version is updated with the addition of some coffee – don’t you love chocolate and coffee together?

There are so many great ice pop molds out there. If you don’t already own some, check out Home Goods or Ikea for some great, inexpensive ones. If you would rather not purchase anything, the old time ‘paper cup with a wooden stick’ still works great! Pour any extra mixture into ice cube trays to use in your iced coffee. ;)

Thanks so much for stopping by!

Remember to take pleasure in simple things, Jackie

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Tag: recipe

popcorn with ‘everything’

maple vinaigrette

soup for a cold day

trendy turmeric

easy candied pumpkin seeds

guilt-free birthday treats

watermelon gazpacho

valentine mini fish shortbreads

gluten & dairy free pumpkin dessert

easy homemade fudge ice pops