Foodie Friday: Whipped Cream and Whole Wheat

Two beautiful things in the world of food.

Whipped cream,
and whole wheat.

Few things are as easy or beautiful to make as whipped cream.
Start with a thick, creamy, white liquid.  The best part of cow's milk.  Proceed to whip the living daylights out of it... with a mixer, hand or stand, unless you have the arm muscles of a body builder.  And in a few minutes, with almost no effort at all, the beautiful liquid turns into a beautiful, fluffy, creamy mass of whipped heaven.  It tops fruit.  Pies.  Cakes.  Or can be eaten with a spoon.  Or dolloped onto a mug of coffee or hot chocolate...where it melts into a rich foam...

I could rhapsodize all day about whipped cream.

Whole wheat (specifically, flour, and the things which contain it) is lovely too, but in a slightly different way.

White whole wheat flour is one of my favorite things to cook with.  I use it in almost all my baked goods.  It makes foods more filling, more flavorful, and better for you.  Honestly, it's really the only flour I buy anymore, except for the occasional bread flour.  It makes wonderful biscuits, works great with chocolate chip cookies, and is fantastic for bread because it's not as heavy as regular whole wheat flour.

I even combined these two things by making whole-wheat shortcakes and topping them with strawberries and whipped cream.

That's something I highly recommend you try now that strawberries are in season (finally, here in the Midwest!).

What foods do you like whose names start with "W"?

Quiche {Foodie Friday}

Fridays are "Foodie Fridays" here at Living in the Light!  If you're new here (especially if you're visiting from the A to Z Challenge)--welcome!!  I'm so happy you're here.  Check out my "About Me" page HERE, some of my favorite posts on marriage HERE, and my two most popular posts HERE and HERE.

One wouldn't think that "Q" would be an easy letter about which to find a topic, but since it landed on Friday, my first thought was "Quiche"!  (I also considered quinoa, but I haven't had much experience cooking with that yet.)

Quiche wasn't something I ate much growing up, but just a few months ago I came across this recipe on Elsie's blog, Back to the Source.  I was inspired.  Here is a dish that is simple to make, requires virtually no measuring (which I rarely do anyway), is extremely adaptable, and can be suited to anyone's taste and refrigerator contents.  Plus, it's a meal in itself, incorporating all the food groups into one dish.  And it doesn't require meat (although that can be added), making it a very frugal meal as well.

Photo credit: Back to the Source

The basic components of quiche are these:

Eggs

Cheese/other dairy

Optional meats

Vegetables

Seasonings

Click HERE for Elsie's "recipe" (the post is titled, "How to Make Quiche Without a Recipe") and specific instructions, as well as mix-in ideas.

Here's how I usually do it:

The pie crust I use is Betty Crocker's recipe, except I use white-whole-wheat flour instead of all-purpose and sometimes coconut oil in place of the shortening.

I use 4-6 eggs, depending on how much of the "other stuff" I want to mix in;
about 1 cup milk;
1-1 1/2 cups shredded cheese (any combination at all, but I usually use cheddar and whatever else I have)
1/2 cup yogurt or cottage cheese
1 cup or more spinach, either fresh or frozen (if using frozen, thaw first)
1/2 cup tomato, chopped
basil, oregano, and/or tarragon, about 1 tsp total
salt and pepper to taste
sometimes some onion, about 1/4 cup, chopped fine
1-3 cloves garlic, minced

Beat the eggs, milk, and yogurt.  Fold in the cheese and vegetables.  Mix in seasonings.  Pour into prepared pie crust and bake at 375 degrees for 45 minutes to an hour.  The cooking time will depend on the consistency of your egg mixture.  Keep an eye on it, and after about half an hour check every five to ten minutes.  When it no longer "jiggles" in the middle, it's done.

We like this for breakfast, lunch OR dinner, and the leftovers are always great, too!

Have you ever eaten or made quiche?  What do you like in it?  What other foods can you think of that begin with "Q"?

Kombucha {Foodie Friday}

I've been making and drinking kombucha (somewhat sporadically) for about three months now.  I quit drinking it for about three weeks straight and toward the end of those three weeks I got the first stomach bug I've had since I was 15.  I don't know if the two are connected or not, but it's an interesting coincidence.

I've already written a post with some basic information on kombucha and the making of it, so check out that post if you want some more detailed info!

Recently I made my own SCOBY.  (What's a SCOBY?  Click here to read all about it!)  I had let my big one go bad (don't EVER do that, by the way, the smell is nasty), but I still had some already-made kombucha with "bits" of SCOBY in it in the fridge.  So I added about 1/3 cup of sugar to a cup or so of kombucha, put it in a warm place (on top of one of the heating vents in the floor), and let it hang out there for about a week.  Sure enough: at the end of the week I had my very own mother SCOBY floating on top, and I made it myself!

This was a pretty exciting breakthrough.  It's good to know that even if I don't make kombucha for a while, I just have to keep some of it back and I can always make a new SCOBY.

I thought of several other food items that started with "K" that I could have used, like kale (still meaning to buy some and make chips, like my mom does), kefir (haven't made that yet either...maybe someday), kiwi (yum, but how many recipes use kiwi?), kebobs (I didn't have time today to write a whole recipe post), kidney beans (I cook them myself, starting with dry ones, in a pot or slowcooker--so much cheaper and better for you than the canned), or key lime pie (the thought of which is making my mouth water, but again, no time for recipe-making/writing lately).

...that's what was going through my head when I was trying to come up with a post I could write in a hurry today.  Homework has been catching up with me lately.  Maybe next week will be better... Q!  What on earth will I come up with for a food that begins with Q?!?

You'll just have to come back and find out. :)

Eggs {Foodie Friday}

Fridays are "Foodie Fridays" here at Living in the Light!  If you're new here (especially if you're visiting from the A to Z Challenge)--welcome!!  I'm so happy you're here.  Check out my "About Me" page HERE, some of my favorite posts on marriage HERE, and my two most popular posts HERE and HERE.

You might have noticed a trend with my posts.  I like to talk about God, a lot, and I like to talk about marriage.  But that's not all I write about.  I'm also passionate about food.  And when trying to come up with an "E" word for the first Friday of the A to Z Challenge, the most logical choice was Eggs!

I love eggs.  They're among the most versatile foods, they're cheap, they taste good, and they're a great source of protein and other nutrients.

Just a few of my favorite ways to cook eggs:

-Scrambled
-Fried (in coconut oil, they're SO good!)
-Hard-boiled
-In quiche (check out Elsie's instructions HERE)
-As omelets
-Scrambled with veggies and cheese
-"Eggs in a nest" (fried in a slice of bread with a hole cut in the middle)
-In egg bakes (go HERE for a recipe!)

One way I've never learned how to cook eggs was poached.  As a kid, my mom would occasionally make poached eggs on English muffins with homemade Hollandaise sauce.  I never liked how the English muffin would get mushy, and how thick the sauce was.  No offense, Mom, if you're reading this. :)  My mother is an AMAZING cook--I just never liked Eggs Benedict! :)

However, I have always liked hard boiled eggs (never tried soft boiled).  I have fond memories of coloring eggs at Eastertime with my parents and siblings.  I always felt bad destroying the pretty shells, but it was worth it to dip the egg in salt and pepper and eat it!

As a child, my favorite way to eat eggs alternated between fried (using toast to mop up all the yolk) and scrambled.  My mom always beat the eggs with some Dijon mustard, tarragon leaves, salt, pepper, and a little milk.  And she stirred them constantly while they cooked, so they were soft, tender, and delicious, not dry or tough, like scrambled eggs can be.

What about you?  Do you like eggs?  What's your favorite way to cook and eat them?  Are there any other "E" foods you like?

The wonderful world of coconut oil!

I want to tell you all about my latest foray into the world of whole foods and better eating.  I also have something special to share with you.  And they both involve...

Coconut oil.

Image source

Yep, I've jumped onto this bandwagon--and I couldn't be happier!  I've just dipped my toes in to the myriad of uses and benefits of this amazing stuff.  It tastes good.  It feels good on my skin.  It smells great.  And every food I've made with it has just tasted better.  What are all the ways I'm using coconut oil?

On my skin--all over my body.  I put some on from head to toe the other day after my shower and it felt glorious.  I also used it for shaving, and my legs were super-soft.  It's great on my lips, and a little bit smooths and shines my hair.  I will say that because this winter has been so dry, my hands are constantly dry...even the coconut oil isn't helping.  (Anybody know of a no-fail lotion I should try?)

In my food--practically all of it!  So far, I've used coconut oil...
-for frying fish.  It made the best fried tilapia I've ever tasted.  Be warned, though; because of its low melting point (75 degrees F), coconut oil smokes at a lower temperature than you'd expect.  Be careful when frying with it.  Yes, I learned this from experience.
-for making scrambled eggs (which originally were supposed to be fried; see above warning).  My husband said they were the best scrambled eggs he's ever had!
-in biscuits instead of shortening (works with pie crust too)
-a teaspoon or so melted into my tea (haven't tried it with coffee but I've heard it's good!)
-melted into steamed broccoli instead of butter (this was YUMMY!)
-melted and used instead of vegetable oil in brownies and granola

Basically, anywhere you use fat, liquid or solid, you can substitute coconut oil.  However, it is more expensive than other good-for-you fats like butter or olive oil.  I still have margarine in the fridge and shortening in the pantry, and I will use it.  It's cheaper, and you know what, I've been eating fats like this my whole life and I'm perfectly healthy.  I agree that using healthier fats, like coconut oil, butter, and other naturally-derived fats instead of chemically manufactured ones is BETTER.  Which is why I'm starting to use them more.  But with our limited budget, I can only spend so much on coconut oil.  I'm hoping to make my first jar (54 ounces) last at least a month.  It's nearly a third gone already and it's been just a week, so I'll be using it more sparingly from here on out.  However, this jar cost me just $20, which is a great deal.

But I do love it!  I love how it smells, how it tastes, and how it feels on my skin.  I love knowing that the fat I'm eating is truly good for me.

I have something I'd love to share with you all: I bought my coconut oil from Vitacost.com.  As part of their referral program, you can get $10 off your first order when you click on THIS LINK to make a purchase on their website (like coconut oil, for instance!).  AND, you can become part of their referral program yourself if you'd like, and get a $10 coupon every time someone you refer makes a purchase on Vitacost.com.

This company sells hundreds of products--whole foods, supplements, essential oils, natural cleaning supplies, and many other things--for prices lower than what you'd find at a natural foods store or regular grocery store.  Their service is excellent, and they have really fast shipping.  I'm very pleased with the purchases I've made there, and I highly recommend their products.  And no, they're not paying me to say this!  However, I do get benefits when people use my referral link, so thank you for helping to support Living in the Light (which means my coconut-oil funds!).

Do you use coconut oil?  What are some of your favorite uses for it?  If you don't use it now, would you consider trying it?

I made yogurt, and it was good.

So I told you early this week on my Facebook page that I made homemade yogurt.

Well, I am thrilled to tell you that it turned out--and it is delicious!!  And super-easy!

It's not waaay cheaper than store-bought.  But I like knowing what's in it: milk, and culture.  That's it.  No artificial sweeteners (I put honey and vanilla in mine).  No preservatives.  No nothin' that I don't want in there.  I'd LOVE to make it with raw milk...but eh, maybe sometime.  For now, a girl can dream. :)

The process is nothing very exciting.
Warm up your slow cooker (on the lowest heat setting).
Bring milk to a simmer, till it foams.  I had a half-gallon and I used my biggest pot.  That milk expanded till it nearly filled the pot.  It was bubbly and fluffy and glorious, and it smelled delicious.
When the milk has shrunk down, take it off the heat.  Let it cool till you can stick your finger in it without burning your finger.  Mix a cup or so of the warm milk with 1/3 cup plain yogurt.  (I just used a store-brand, it was on sale, so was the store-brand milk, 99 cents a half-gallon!)  Put the rest of the milk in the slow cooker, slowly stir in the milk/yogurt, and then cover the slow cooker and turn it off, and unplug it.
Wrap it up in bath towels so it stays warm all night.
Go to bed.
Wake up the next morning and peer in your slow cooker to see half a gallon of lovely, tart, good-for-you yogurt!
That's the exciting part.  That, and trying to find enough old sour cream and yogurt containers in my cupboard to store all this creamy goodness.

I already used it to make cornbread, instead of milk.  Success.  Delicious with bananas, honey and vanilla.  Okay with raspberry jam, honey and vanilla.  Going to try it with pineapple tomorrow.  Planning on making homemade granola soon, because the marriage of granola and yogurt is a beautiful one.  Especially when both are homemade, and there is plenty of honey involved...

But I digress.

HERE is the recipe I followed, to the letter for once in my life, because I was a little nervous about this turning out.  (Thanks, Elsie!  It worked great!)

I'm excited to experiment with more flavors for my yogurt.  I'm thinking cocoa, and/or peanut butter, would be good.  I also plan to use it in cooking (for example, in the aforementioned cornbread).  If any of you know of good recipes which use plain yogurt, let me know!  I made a delicious salad last night with chopped tomato, half a sliced cucumber, some lime zest and juice, a little minced garlic, salt, pepper, and about a cup or so of yogurt.  SO good.

Anyway.  I'm excited that this latest experiment worked out.  Next time whole milk goes on sale (that's what I used) I'm going to buy three or four half-gallons and stick them in the freezer, because I think whole milk is probably the best choice for yogurt-making and, sigh, in this non-dairy-farming state whole milk is well over $4 a gallon.  Grr.  And that's the pasteurized, store-brand stuff.  Ah well.

It's worth it for the yogurt.

Two Original Recipes-- Steak Enchiladas and Fish & Pasta

If you've been following me on Facebook, you'll know that I've been having some fun in the kitchen lately, making up new recipes!  If I had an unlimited grocery budget, I might do that more--but then, it's fun to get creative with the bountiful blessings we do have. :)

Last week Joshua got some steak for a treat, and they were so big we had leftovers!  So I made them into yummy steak enchiladas.  This recipe (and the next one--I have two for you!) are both highly adaptable to your tastes and to what you have on hand.  Feel free to make substitutions.  I never leave recipes alone, so I sure don't expect you to! :)

Creamy Steak Enchiladas
Serves 2-4 (depending on how hungry you are!)
Total preparation & cook time: 50 minutes to 1 hour
Make this a quick meal, ready in about 30 minutes, by using packaged tortillas and chunky salsa, instead of making a tomato-onion mixture and tortillas from scratch.  I made everything homemade, but that was only because I didn't have salsa and I don't like store-bought tortillas!

4 large whole-wheat tortillas

• For tortillas:
• 1 c white whole wheat flour
• 1/8 c shortening (or you could use butter or coconut oil)
• 1/4 tsp salt
• approx 1/4 c water
• Mix flour and salt in a bowl.  Cut in fat until mixture resembles coarse crumbs.  Stir in water, 1 T at a time, until dough forms a soft ball.  Cut into 4 parts and roll into a circle (about 8 in. in diameter) on a lightly floured surface.  Meanwhile, heat a dry skillet on medium-high heat.  Cook tortillas 2 minutes on a side or until bubbles form; undercooking a bit is fine.  Tortillas should still be soft and flexible.

2+ cups cooked, thinly sliced steak (or chicken, pork, or ground beef)
2+ cups fresh spinach

1 1/2 to 2 cups chunky salsa, or the following:
1 onion, chopped
1-3 cloves garlic, minced
1 can crushed tomatoes
1 tsp basil
1/4 tsp chili flakes or powder
1/2 tsp salt

• For tomato mixture (let simmer while making tortillas):
• Saute' onion and garlic until soft.  Add remaining ingredients, simmer until ready to add to enchiladas.

Mix in a medium bowl:

• 1 can condensed cream of mushroom soup (you could probably substitute sour cream for this but we like the flavor of the soup)
• 1/4 c. milk or water
• 1-1 1/2 c. shredded cheddar cheese (or cheese of choice)

Heat oven to 350 degrees and grease 9x13 baking dish.  In each tortilla, roll about half a cup of steak, half a cup of spinach, and 2-3 T of soup mixture.  Place in pan, seam sides down.  Spread remaining soup mixture over tortillas.  Evenly distribute tomato mixture or salsa over soup mixture.  Sprinkle additional cheese over all if desired.  Bake 20-30 minutes or until bubbly.


Lemon-Garlic-Rosemary Tilapia with Pasta and Spinach
Serves 2
Total preparation & cook time: 35 minutes

2 tilapia fillets (or other light white fish)
zest of 1/2 lemon (3+ teaspoons), divided
1/2 tsp rosemary, fresh or dried
1 clove garlic, minced
1 tsp salt, divided
2 T butter, divided
1/4 to 1/2 lb pasta of your choice (depending on how much you want to eat)
2-3 c. spinach, fresh or frozen

Heat oven to 375 degrees.
In small bowl, mix rosemary, minced garlic, 1/2 tsp salt, 1 T butter, and all but 1/2 tsp of lemon zest.  Crush with your fingers or a mortar and pestle.
Place fish in a small baking dish, such as a glass pie plate.
Spread the butter mixture over the fillets, half on each.  Bake for 20-25 minutes or until fish flakes easily with a fork.  Baking time will vary depending on thickness of fillets.  Watch carefully to avoid over-cooking.

Meanwhile, boil 2 quarts water.  Add pasta and 1/2 tsp salt.  When nearly done, add spinach and cook until pasta is al dente and spinach is just wilted (or thawed and heated, if using frozen).  Drain.  Toss with remaining 1/2 tsp lemon zest and 1 T butter.  Serve fish on a bed of pasta and spinach.

What are some of your favorite recipes?  If you try either of these, let me know what you think (and if you changed anything ;) )!

Linking with Upward Not Inward, Your Thriving Family, Consider the Lilies