Blondie and Chocolate Brownies

I have been sitting on the edge of my seat. Wondering & hoping. Imagining and pondering. Will the Kings become the Sonic's? Can it be true?  

I haven't always been a Sonic's fan (Washingtonian's please don't pelt me with tomatoes) My loyalty was with the Trailblazers for many moons.  Since moving to Washington over a decade ago I became a fan of our state sports. With the same enthusiasm as cheering for the Seattle Storm (WNBA), I will welcome and support the Sonic's.

I don't know if this Sacramento deal with go through. Quite frankly I don't care where a team comes from, I just want a team. Is that greedy? I'm not saying that I won't feel badly for Sacramento if they loose their team. I think I know how they will feel if they loose their team. We lost the Sonics to Oaklahoma City back in 2008. But at the end of the day it's about business and the bottom line & I get that.

May our bottom line be as sweet as these cute brownies. After all, Valentine's Day is right around the corner....

Blondie and and Chocolate Brownie

• 1 1/2 sticks of butter at room temperature
• 1 tablespoon of butter
• 1 cup sugar
• 1 1/4 cup packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 3 teaspoons baking powder
• 1/3 cup unsweetened cocoa powder
• 1 cup M & M's

Preheat oven to 350 degrees. Grease a 9"x9" glass pan.

Cream butter and sugars in an electric mixer. Add eggs and vanilla and mix well.

In a separate bowl add flour and baking powder. Mix. Pour into the butter/sugar mixture. Mix well. Remove half the batter and place into a bowl.

In the microwave melt 1 tablespoon of butter. Add the cocoa powder and mix well. Pour over the remaining batter that is located in the mixer.  Mix well. Pour the chocolate mixture onto the bottom of the greased pan.

Spread the blondie mixture on top of the chocolate layer. Sprinkle the M & M's on top.

Bake for 35-40 minutes or until a toothpick inserted and removed is mostly clean/dry.

Are you a NBA or WNBA Fan? Which team is your favorite?

Thai Shrimp Soup with Ramen in the Ninja Cooking System

We made another pilgrimage to the snowy slopes of Mt.Baker this weekend. It's the first time we squeezed 7 of us in my car headed for Baker and gear for 6 people! What an accomplishment for my little Toyota. Kids had a blast and are asking and pleading for more time up there. We're thankful for the free 5th grade seasons pass & a big thanks to Mt.Baker for offering that program to our community.

After being on the mountain all day there isn't anything quite like a hot meal that's easy to prepare.  Again, my go-to source is the Ninja Cooking System that I received as a perk for attending the International Food Bloggers Conference in Portland last year.  I love this system because you can fry, saute, steam, slow cook and bake. Less clean-up + Fresh ingredients + Many features= Healthy Meal & Happy Mom

Thai Shrimp Soup with Ramen

• 2 cups shrimp
• 10 cups water
• 1 can light coconut milk
• 2 carrots, peeled and sliced
• 2 cups broccoli, diced
• 2 teaspoons fish sauce
• 2 teaspoons chili sauce
• 1/2 teaspoon red pepper flakes
• 1/2 cup torn basil leaves
• Juice from one lime
• half a red onion, diced
• 4 cloves of garlic, minced
• 2 tablespoons vegetable oil
• salt and pepper to taste

On stove top medium for 12 minutes, saute the broccoli, onion, carrots & garlic in vegetable oil.  Stir every few minutes.

Add fish sauce, lime juice, water, salt and pepper. Turn to stove top high for 5 minutes. 

Add two packages of ramen noodles (discard the seasoning packets or save for another use).

Cook for 6 minutes. 

Turn to stove top medium and add shrimp and coconut milk.  Stir and cook for about 4 minutes.  

Serve with lime slices and fresh basil leaves.

Serves: 8 

Pomegranate Orange Quinoa Salad

Ahh New Year & new homework. It's been challenging for our kids to get back into the homework routine.  We've been hearing a lot of "I hate math" & "I hate reading". Grumble grumble. I think it's more about the long holiday break, late nights, sleepovers, family holiday gatherings and friends' parties....all things fun filled the air for weeks.

We've been giving a lot of encouragement this week. Even trying to remain patient when one child needed a homework break for a few hours. A little inspirational quote to help motivate:

    "You can have whatever you are willing to struggle for"

I suppose that the habit of study isn't too unlike the habit of eating well. Although I watch what I eat and try to be careful, there certainly isn't a shortage of indulgence. The holidays have brought an over abundance of gluttony and now I try to balance out a little bit with some healthy fare. This fresh recipe is gluten free and fresh.

Pomegranate Orange Quinoa Salad

• 2 cups Quinoa
• 1 orange
• 1 cup pomegranate seeds
• 1 cup celery, diced
• 1/2 cup fresh squeezed orange juice
• salt to taste

Cook quinoa according to package instructions. Place quinoa in a large bowl.

Peel & slice the orange into 1//2" pieces. Add to the quinoa.

Add celery, pomegranate, orange juice and salt. Toss to coat and serve

Serves:4

Bacon Mushroom Chicken in the Ninja Cooking System

Happy 2013 to you! I wrote my first check today & shockingly managed to fill in the proper date.  I think the reason I'm on top of it this year is because I shopped at Costco. From the moment I parked my car and saw the line of people stacked up outside the closed burgundy colored garage style doors I knew I had to be sharp and on top of my game. I couldn't daydream about snowboarding with my family as I embarked on this experience. I needed to be diligent and thoughtful.

I walked in the door & I dodged carts and masses of people. I searched the produce expiration dates to avoid buying almost expired/slimy green beans. I weaved through the aisle that contained a couple juggling 3 carts full of croissants. I made a quick pit stop to the women's blouses that were on sale. The sign featured a neon yellow "$3.00 Instant Rebate" and that captured my interest.  I glanced down at the tag on the blouse which touted its iron free features. PSY did his happy dance in my mind & the teal blouse landed in my cart. Last, the Costco grand finale; the shock at checkout.  When the clerk tells you your total is two hundred something dollars it's a very ghastly experience. Especially when the hubs sent me to get AA, C, D and 9 volt batteries for a carpentry project he is building to house the said variety of batteries.

What isn't ghastly is this recipe. I'm pretty sure that anything with bacon in it is magnificent. I'm not really sure why MSG made such a debut in the 80's and 90's. Who needs that flavor enhancer when we have bacon.

Bacon Mushroom Chicken in the Ninja Cooking System

• 6 chicken thighs
• 8 pieces of cooked bacon, diced into half inch pieces
• 1 onion, diced
• 2 tablespoons vegetable oil
• 4 cloves minced garlic
• 12 mushrooms, sliced
• 2 cups heavy cream
• 1/2 cup parmeasean cheese
• 1 cup milk
• 1 cup water
• 3 tablespoons corn starch
• salt and pepper to taste
• Egg noodles or rice
• *Optional; 4 tablespoons of butter. I didn't use butter, because it's the New Year and I'm pretending like I'm going to eat healthier for at least a few more days. 

In the Ninja Cooking System on stove top Medium, fry the oil, onion and garlic for about 10 minutes. Add the chicken, bacon, mushrooms and salt and pepper. Fry for about 16 minutes (turning once) or until the chicken is fully cooked. Remove the chicken.

Pour the water, cheese, milk and heavy cream on top of the mushroom/onion/garlic mixture. 

Add the corn starch and whisk away for about 3  minutes. Next, reduce the heat to stove top low and whisk a bit longer. Last, turn the Ninja to Slow cooker low while you prepare to plate the meal.

Layer the noodles or rice with a piece of chicken and top with the creamy, saucy goodness. Add salt and pepper to taste.

Serves: 6

Did you write a check with the correct date? 

Sausage Veggie Couscous Soup in the Ninja Cooking System

Do you love the raw e-cards that are flying around the web? If not stop reading here & scroll down to the recipe. You've been warned. I love reading those & enjoy the subsequent belly laugh.  I also get a kick out of the ones that shame their pet. Maybe you have seen the one of a dog with a tag around his/her neck that says "I licked my brothers balls" or "I chewed the face off an antique stuffed panda bear".  Well today its my turn to shame. Not my pet, though.

So this soup is chunky, hearty, flavorful and healthy.  I love this soup. Really. I can eat it for lunch and dinner, then lunch and dinner the next day.  Then the leftovers go in the freezer for another time. But I really shouldn't have leftovers, except that my husband is super duper picky. It's kind of a plague of sorts, for a food blogger, to be so restricted. You see, he is an amazing husband...I love him for sooo many reasons, he is; strong, loving, has an amazing work ethic, a can-do attitude, he's seriously smart, mostly patient, caring dad and the list goes on (and on).  But what he isn't is adventurous in the dining department.

 We were at the Longsdale Market in Vancouver, Canada many moons ago, before marriage & I ordered each of us a bubble tea. He looked at the gigantic straw, the bubble tea, looked at me, took a sip and his face became crazed. Really. He ran for the garbage can and spit it out.

Bubble tea is out, Thai food and Vietnamese Pho are out of the question & as far as couscous goes, that's just simply not happening. It's like a relative to the bubble tea balls, or so he tells me.

So if you love a delicious soup and aren't afraid of the couscous give this one a try.  If you're like my husband, well. I'm sorry, I can't help you today. Alright, I suppose you could substitute the noodles for couscous. Maybe.

Sausage Veggie Couscous Soup

• 3 mild Italian sausage links, casings removed
• 3 whole carrots, peeled and diced
• 1 onion, diced
• 2 cups fresh cauliflower, diced
• 2 cups fresh broccoli, diced
• 1 large fire roasted red pepper diced (I usually use the jar variety)
• 1 can canellini beans
• 1 cup uncooked pearl couscous (otherwise known as Israel couscous)
• 8 cups beef broth
• a few dashes of worcestershire sauce
• 4 cups water
• salt and pepper to taste

In the Ninja Cooking System on Stove top high, fry the sausage for about 10 minutes. Break into smaller pieces.  Add onions, carrots, broccoli, & cauliflower. Fry for another 10 minutes.

Add beef broth & water. Place lid on top and cook for an additional 10 minutes.

Remove lid, add beans, couscous, red pepper, worcestershire sauce, salt and pepper. Turn the Stove Top dial to medium. Place the lid on top and cook for 15 minutes.

Serves 10 people

Creamy Turkey Noodle Stew

I hope that your holiday was everything you wished for it to be. We had a lovely evening at my folks house with extended family. There were a lot of laughs during the white elephant exchange.  My 70 something dad got stuck with a 2013 Twilight calendar and book! I ended up with my own gourmet foodie gift basket. It got passed along to my nephew who just graduated and moved into his very first place. I remember when....

If your family likes turkey noodle casserole then you might give this one a try. I call it a cousin of the casserole.  Here's what you'll need:

Creamy Turkey Noodle Stew

• 2 cups leftover turkey pieces or 2 cups diced turkey 
• 2 teaspoons oyster sauce
• 1 can Progresso Creamy Portebello Mushroom Cooking Sauce
• 2 cups frozen mixed veggies (I used cauliflower, carrot & broccoli)
• 2 cups sour cream
• 6 slices of Havarti cheese
• 1 cup milk
• 4 cups chicken broth
• 4 cups uncooked egg noodles
• 1 onion, diced
• 1 tablespoon vegetable oil
• salt and pepper

Using the Ninja Cooking System, fry the onion and oil on medium for about 8 minutes. Add the turkey, oyster sauce, chicken broth, mushroom cooking sauce & mixed veggies.  Stir.  Place the lid on top of the Ninja Cooking System and allow the ingredients to cook for about 10 minutes.

Stir again then add milk, sour cream & cheese. Allow to cook for a few minutes. Last, add uncooked egg noodles. Continue to cook on medium stove top for 10 more minutes.

Season with salt and pepper & serve.

Merry Christmas

The holidays can be stressful. That feeling of being pulled in so many different directions while balancing your own needs. Maybe you're working with a tight budget, like us, so it adds another layer of complication.  Maybe you are navigating loss....we have friends & family who are, multiple families & different kinds of loss. Perhaps you are battling health complications. Whatever is weighing heavily on you today or tomorrow or in the coming months, I hope that you are able to feel love & support from your family or friends or community.

Sometimes it just means reaching out. A friend recently posted online that she was enduring health challenges and having a hard time taking care of her family meals.  I called others and we banded together to bring meals to her.  I would not have known that she needed assistance with meals if she had not reached out.  I hope you will reach out, too, in friendship or need.



                             Happy Holidays!

                                     ~Frieda