New blog adress

I know I know i just created this blog, but a better blogspot name became available and I wanted to switch before I got too big. hehe
 So please  make note of it.  http://theveryhungrycaterpillar.blogspot.com/
  on the right hand side of the page there is a follow me button please click it and become a follower.   I am wanting to build up my followers and if I get enough you my readers will get free stuff from giveaways.   thanks and see you at the new blog!!

Gourmet white chocolate cinnamon caramel apples

This week for family night we made these to share with neighbors and friends to wish them a happy fall. This is a classic fall treat. they are so yummy and simple. I used to buy them at rocky mountain chocolate factory in Utah, delish. but for $8 a pop they are pricey here you can make them for much less
Apple Pie Caramel Apples

1 bag Kraft caramels if you are short on time. ( or homemade caramel) my preferred method

Caramel Recipe great for 2 dozen apples or dip some and save some yummy caramel for later

4 cups of sugar
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of unsalted butter
1 tsp. of Vanilla
2 cups of light corn syrup

Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, so not raise your temperature. Cook to a firm ball stage or 238 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.

Tip: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.

Ingredients
12 large, tart apples (You can use red apples too but I like the contrast of the Granny smith with the caramel)
2 bag white chocolate chips ( I like a nicer brand like guittard, or white chocolate melting chocolate from a candy or baking supply store. Our Winco actually sells it is in bulk it is called white chocolate melty. it works great.
cinnamon sugar

1. Wash and dry apples. keep apple cold. it works much better. I do an ice bath before hand then dry them off before dipping
2. In a medium saucepan, melt caramel according to package directions. Or make caramel
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it. LEt it drip srip srip then take a knife to scrap off the bottom so you do not have a a large foot of caramel when dried.
4. Place on parchment or wax paper that has been sprayed with cooking spray heavily or a great non stick cookie sheet sprayed with oil or smear butter.
5. Cool in the fridge until caramel is set up. 2-3 hours is best.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening oil veg, oil if the mixture is too thick.
7. Coat the apple with the chocolate. again drip drip drip and then scrap excess off.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.


Cute gift too, this is what we left on doorsteps!

Lentil Quinoa Salad

I am always on the search for another good quinoa recipe. The other day while watching the foodnetwork I saw Melissa D' Arabian (last years winner of The Next Food Network Star) use it in a recipe I was anxious to try it and I am happy I did it is totally different than how I had been using it. If you have not watched her show $10 dinners you should it is good and she gives great budget conscious tips.

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Put the quinoa in a sieve and rinse in
cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover
and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to
eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until
the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the
garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.
Top the salad with the dressing, toss to coat and serve.
I loved it the next day.
pic

Chicken and Spinach Stuffed Shells

These are great stuffed shells they have great flavor and are liked by all. It was a bit time intensive to prepare, but if you made the filling ahead of time it goes much faster. I also used a zip-lock gallon bag with a snipped corner to put my filling in. Much easier!! I love meals like this that are great to be frozen and eaten whenever.

This recipe makes two 9x13 pans perfect for sharing one with a sick friend or neighbor, or someone who just had a baby. In our house this is one of our favorite things to do. when ever my son parker sees me making something big or treats of any kind he asks if someone have a baby, or if someone is sick, or died.... It is cute, but I am mainly glad I am teaching him that it is good to serve and share with others. I always make it a point to take him with me when I can to help deliver the food so he can experience the feelings of service too.
Nothing warms the soul like a delicious meal made by someone thinking of them!

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.



Source: Sisters cafe
I forgot to take a picture before we dug in but this is what it looked like from here

Quinoa with black beans

Quinoa (pronounced Keen – wah)

I made this for dinner tonight and it was scarfed down by everyone!!! so tasty and it made it even better to know how good it was for us.
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 can diced tomatoes

Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or FF sour cream
1/2 cup chopped fresh cilantro

Directions:

first start by soaking Quinoa in water. before you add it to your sauce pan rinse very well and drain.
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained) Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.


If you read this and you are asking what is Quinoa???? read this article. I got from here
For most, quinoa is known as a type of grain, not entirely true though. If you want to get technical, Quinoa is actually a seed; it is referred to as a grain because of its cooking characteristics.

Quinoa has a very delicate flavor and a lovely texture. People have said it is similar to couscous – I disagree. The texture is soft, yet there is slight bite from the spiral tail of the quinoa. Spiral tail? Yes, as quinoa cooks the outer germ around each grain twists to form a white spiral tail. This tail is what gives it a pleasant bite or crunch. The texture combination is why I love quinoa – it is heartier, more nourishing than other grains. And thanks to its recent exposure in cooking magazines and shows, you can easily find quinoa at most supermarkets and at natural foods stores.


Quinoa is high in fiber, calcium and iron, low in fat and is very easy to digest. Compared to other grains, quinoa is the highest in complete protein which makes it an ideal ingredient for vegetarians. Quinoa is so nutritious in fact, that it was used to sustain Incan armies who would march for several days on a simple mixture of quinoa and fat, or “war balls” as they called them. As I stated previously, quinoa is an ancient grain; records show that quinoa has been cultivated in the South American Andes since around 3000 BC. Quinoa has only been grown outside of South America for a relatively short period of time. In the US, most quinoa comes out of Colorado.

So, how do you cook this stuff? I cook my quinoa in a saucepan, a 2:1 ratio of liquid to quinoa. For the liquid, I usually substitute stock for water as the grains absorb so much of the flavor. Rinse your quinoa before cooking to remove any leftover residue. I bring my stock up to a boil, add the quinoa and reduce the heat to the lowest setting and cover. I usually let it sit for about 10-15 minutes until the liquid is absorbed. Then I fluff with a fork and set aside. Don’t worry too much if there is a bit of excess water on the grains – it tends to evaporate as it sits. If you feel compelled, you can always drain in a wire strainer. I suggest reading the instructions on your box as each variety of quinoa cooks differently. Trial and error works best when cooking quinoa.

a new food chapter in my life

I have turned over a new leaf.. well actually lots of leaves I have eaten more spinach before than ever! I have started eating very nutrient rich foods. I am following the EAT TO LIVE plan by Dr. Joel Fuhrman's. "His diet is not about willpower, it is about knowledge. Eat to Live offers a healthy, effective, and scientifically proven Six-Week Plan for shedding a radical amount of weight quickly. The key to the program's success is simple: health = nutrients: calories When the ratio of nutrients to calories in the food you eat is high, fat melts away. The more nutrient-dense food you consume, the more you will be satisfied with fewer calories and the less you will crave fat and high-calorie foods. Eat to Live will help you live longer, reduce your need for medications, and improve your overall health dramatically. It is a book that will change the way you want to eat. Most of all, though, Eat to Live will enable you to lose more weight than you ever thought possible."

It is very interesting if interested here is the link to his site and the site to buy the books


So most of my new posts will probably be on the new foods I am trying an that I like.

strawberry shortcake with pineapple whip.

this recipe
I found this recipe on family favorite recipes the other day and decided I had to try it. It would be perfect this weekend for mothers day. I tried it last week on some friends who came into town. HE said "it is ok.... if you love Delicious Food!" haha
I have been snaking with strawberries this week with the left over whip. Give it a try.

Below are the original directions:
This is a great, light dessert. It is very summery and easy to take on picnics! If you are feeling REALLY lazy, just buy a pre-prepared angel food cake at your local grocery store and prepare the whip just before serving.

1 box angel food cake, prepared in bundt pan
1 pint heavy whipping cream
1 tsp vanilla
2 Tbsp. powdered sugar
1 (15oz) can crushed pineapple
1 small box vanilla pudding mix
strawberries, sliced (or any other fruit you like)

Prepare angel food cake. While cake is baking, whip heavy cream with electric mixer until peaks form. Add vanilla and sugar, then set aside. In a separate bowl, combine crushed pineapple with pudding powder. Stir well. Combine pineapple mixture with whipped cream using a large spoon or spatula until well mixed. You can either frost the entire cake with the pineapple whip or serve on individual plates, topping with the whip.. either way is great. Top with sliced strawberries or any other fresh fruit.

This is how I did it:
I really laughed when she said if you are really lazy you can buy prepared angel food cake. does anyone really make their own? I have done it before, but it too much work, I just buy them. Also I had opted not to do my own cream either. I am sure it would have been delish, but I used light cool whip instead. a little kinder to the waistline.
so my recipe was much simpler and healthier.
I also did not have crushed pineapple so I just took a can of pineapple slices and threw it in my food processor until it was the consistency of crushed. turned out great!
MY recipe
1 can Crushed pineapple
1 box vanilla instant pudding
8 oz cool whip.
Mix pineapple and pudding til mixed then fold in cool whip.

Very simple, put on top of angel food cake slices with sliced strawberries!!!
Easy spring dessert!!