Thursday, March 30, 2017

Bella's Delightful Portabella Vegetable Melody

Bella's Delightful Portabella Vegetable Melody
2 large Portabella mushrooms, gills and stems discarded
Mushroom Seasoning:
1/8 teaspoon of ground coriander
1/8 teaspoon of ground cumin
1/8 teaspoon of black pepper, freshly ground
Preheat oven to 400 degrees.
Directions: Wash and clean two portabella mushrooms. Discard stems and gills. On a cookie sheet, drizzle avocado oil and lay out the two mushrooms, belly up and sprinkle with ground coriander, ground cumin, and black pepper.  Bake in the oven for twenty-five to thirty minutes.
While mushrooms are baking, prepare the vegetable filling.
Vegetable Filling:
1 leek stalk, sliced and diced
1/8 of a cup of red onion, diced
1 red bell pepper, diced (about 1 medium sized pepper)
1 cup yellow bell pepper, diced (about 1 medium sized pepper)
4-5 celery stalks, roughly diced
1 cup fresh basil, pull loose leaves off of basil plant
2 slices of lemon wedges (squeeze juice of the lemon)
2-3 cups of Rainbow kale
1 Tablespoon of Avocado Oil
Directions: Heat vegetable melody in a medium sized skillet on medium- high heat. Combine onion, bell peppers, celery, kale and all of the ingredients. Stir with a wooden spoon.  Turn heat down to low and cover until vegetables are sweating. Uncover, and turn up the heat again to high, and sauté. Continue to do this for 5-8 minutes, or until vegetables are tender. Turn off stove and remove skillet from heat. Stir in red chili pepper flakes, capers and parsley. Allow to come to room temperature.
When about ready to serve, place mushrooms on an oven safe dish, and generously portion out heaps of vegetable melody mixture into each mushroom. Can microwave the mixture on a microwave safe plate or may reheat in the oven for 8-10 minutes in a 200 degree oven.



Thursday, February 23, 2017

These Shoes Are Made For Walking, My Number 1 Tip for Traveling Abroad



These Shoes Are Made For Walking, My Number 1 Tip for Traveling Abroad
By, Gina Meyers

I love traveling abroad, but I don't like looking like a tourist. My simple, yet Number 1 travel tip for traveling abroad is to purchase second hand stylish shoes.

While in Dublin recently, I discovered the city has a plethora of wonderful second hand shops. I visited quite a few and found the perfect easily worn in my size boots. Because the shoes had been broken in, I didn't need to worry about blisters or anything uncomfortable happening to my feet. What resulted was a pleasant trip where I dressed and felt like a native. Not wanting to add anything besides my souvenirs to my suitcase, I simply disposed of the shoes prior to my departure. And for four euros, the equivalent of $5.00 I saved my feet from pain, I looked stylish and I saved a lot of money. If you do purchase shoes before traveling, I would recommend breaking them in for at least two weeks prior to your trip abroad.

Happy traveling!

Gina




Thursday, December 1, 2016

Zucchini Bread






Zucchini Bread
4 Tablespoons of Butter
3 eggs
1 cup of Vegetable Oil
1 ½ cups of Granulated Sugar
2 cups of Grated Unpeeled Zucchini
2 cups of Flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of grated nutmeg
¼ teaspoon of ground cloves
Directions: Preheat the oven to 350 degrees. Spray the bottom and sides of a 9x5 inch loaf pan with cooking spray. In a medium sized bowl, place eggs, butter, sugar, and beat until well mixed. Bake for 40 to 50 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

For these and other recipes, please visit: http://www.ginameyers.com

Monday, November 28, 2016

My Italian Mama's Artichoke Cheese Squares



My Italian Mama's Artichoke Cheese Squares

2 jars of marinated artichoke hearts (6.5 ounces)
1 small onion, finely chopped
2 cloves of garlic, finely chopped
4 eggs
1/4 cup of bread crumbs
1/4 teaspoon each of: salt, pepper, and oregano
1/8 teaspoon of Tabasco Sauce
2 cups of shredded shard cheddar cheese
1 teaspoon of parsley, optional

Directions: Mix all ingredients together and transfer into a greased 7 by 11 inch glass baking dish. Bake 325 degrees for thirty minutes.


Thursday, November 24, 2016

Beyond Pumpkin Spice Recipes for your pumpkin fix.




Pumpkin and Apple Soup
1 finely chopped apple. Prefer either a tart green, red apple, or specifically try the Autumn Gold Apple Variety.
½ cup of chopped white onion
1 stick of butter
1 Tablespoon of all-purpose flour
1 can of chicken broth
3 cups of canned pumpkin
¼ cup of dark brown sugar (dark preferred, can use light brown sugar or if out of brown sugar, ¼ cup of sugar and 2 Tablespoons of molasses)
½ teaspoon of all spice, nutmeg, ginger
1 teaspoon of cinnamon
1 cup of apple cider
½ cup of milk
1/4 cup of whipped cream (or approximately a ½ cup of the spray whipped cream, spray directly into soup mixture, taste test for sweetness).
½ teaspoon of salt and pepper

Directions: In a large saucepan, over medium heat, with a wooden spoon, sauté apples, and onion in butter for five minutes or until onion and apples are tender. Stir in flour and gradually whisk in chicken broth, pumpkin, brown sugar, milk, apple cider and spray in whipping cream as well as add the spices and salt and pepper. Bring to a boil, stirring constantly. Pay careful attention to pumpkin mixture forming large bubbles, may need to cover for a few minutes to avoid hot splatter. Reduce heat and simmer for about twenty minutes. Add additional cinnamon, whipped cream, salt and pepper, as needed per taste. Cool slightly and then ladle out batches into a blender and blend until soup is smooth. Reheat (in the microwave, or back on the stovetop) if needed and add ham to make the Pumpkin and Apple Soup a meal.
Pumpkin Bread

1 (15 ounce) canned pumpkin puree
1 ½ cups of granulated sugar
½ cup vegetable oil
1/4 cup water
2 eggs
2 ¼ cups all-purpose flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1teaspoons baking soda
1 teaspoons salt
1/2 cup miniature semisweet chocolate chips
¼ cup of chopped pecans or walnuts (optional)

 

Directions Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts (optional). Bake for 1 hour, or until an inserted knife in the middle of the bread or a toothpick comes out clean. Allow to cool, then remove from baking pans. May cool on wire racks or in the pans.

 

Pumpkin Pie Sour Cream
1 cup of brown sugar
1 tablespoon of flour
1 1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of salt
1 cup of canned or mashed cooked pumpkin
1/2 cup of dairy sour cream
2 eggs, beaten
1 cup of evaporated milk
1/2 cup of coarsely chopped walnuts, California walnuts preferred
1 unbaked 9 inch pastry shell
Directions: in a medium size bowl, combine brown  sugar, flour, pumpkin pie spice, and salt. With an electric mixer, mix pumpkin, sour cream, and eggs. Mix well.  Stir in evaporated milk and add chopped walnuts. Pour into an unbaked pastry shell. Bake in a 400 degree oven for 40-45 minutes or until a knife inserted in center comes out clean.
Homemade Pumpkin Pie

1 Pumpkin (small, Trade Joes sells pumpkins for pies)
3 eggs
1 cup of Evaporated Milk, Vitamin D Added
1 stick of butter (melted)
Dash of salt
¾ cup of Organic Brown Sugar
1 Tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 ready to eat Graham Cracker Crust
Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour.
 

Tuesday, November 22, 2016

Homemade Pumpkin Pie


Homemade Pumpkin Pie


1 Pumpkin (small, Trade Joes sells pumpkins for pies)
3 eggs
1 cup of Evaporated Milk, Vitamin D Added
1 stick of butter (melted)
Dash of salt
¾ cup of Organic Brown Sugar
1 Tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 ready to eat Graham Cracker Crust
Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour. 

Autumn Harvest Recipe Ideas for dessert



Autumn is the perfect time to reflect on all that we have. Here are some suggestions for a scrumptious autumn dessert suitable to serve at Thanksgiving.




Autumn Harvest Apple Cinnamon Coffee Cake

½ cup of butter, softened
1 cup of granulated sugar
2 eggs
2 teaspoons of vanilla extract
2 cups of all-purpose flour, divided use
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 cup of buttermilk
2 cups of finely peeled apples
1 ¼ cups of packed organic brown sugar
½ cup of chopped nuts
1 to 2 Tablespoons of cinnamon
1/3 cup of melted butter
Drizzle topping: (optional)
½ cup of semisweet chocolate chips
1 teaspoon of shortening

Directions: Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In a large mixing bowl, beat together ½ cup of softened butter, and sugar until well-combined. Beat in eggs and vanilla.
Combine 2 2/3rds cups of flour, the baking powder, soda and salt; add alternately to beaten mixture with buttermilk, beating until combined. Fold in apples.
While cake is cooling, combine chocolate pieces and shortening in a small saucepan or micro-safe bowl. Melt over very low heat, stirring until blended, or microwave on low power until melted, stirring to blend. Before serving, drizzle topping over cake. Makes 12 to 16 servings.