Butter is Back!

Did you hear? Butter is not evil. It's loaded with nutrients and unlike some liquid oils, butter is not treated with high heat to process destroying nutrients. One of butter's beneficial nutrients include lauric acid, an immune-protective nutrient. Butter is rich in vitamins A, D, E and K and contains other essential nutrients, along with short-chain fatty acids, which are not easily stored as fat in the body. All of that being said I don't mind sharing this favorite recipe with you. Butter is back!

Our family loves to eat outside on our deck and breakfast is no exception. We even plug in an electric griddle and cook the pancakes outdoors too. Spring is passing us by...not many al fresco meals yet, but plenty of raindrops. Oatmeal Pancakes were cooked in the warmth of our kitchen this weekend. They are easy, nutritious, tender and filling. The only catch is that you have to remember to soak the oats in buttermilk the night before...so worth it. These pancakes may sound ordinary, but they are absolutely wonderful. Top them with some cinnamon butter and some fresh berries and you have a breakfast as good as any weekend brunch at a restaurant, (Just add champagne evidently it's good for your health too! )

Oatmeal Pancakes

2 c. Old Fashioned Oats (if you only have quick, that's ok too)
2 c. Buttermilk (sometimes I use the old milk and vinegar or lemon juice trick if I don't have buttermilk)
2 eggs
1 stick unsalted butter (I've used half a stick...still good, if you're not convinced of the butter benefits)
1/2 c. flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt.
1 tsp. vanilla (great addition to most pancake batters)

Combine oats and buttermilk in a medium size bowl the night before you want to make the pancakes.

In the morning mix together the dry ingredients in a bowl. In another bowl lightly beat the eggs. Melt and slightly cool the butter. Mix the eggs and butter into the oatmeal mixture. Add the flour mixture and gently mix together.
This batter is thick.

Prepare a griddle with oil. Make sure it's good and hot. Flip when the pancakes are set around the edges and nice and brown. Serve with pure maple syrup.

* Great cooked with some coconut oil (great health benefits in raw organic coconut oil too)

Cinnamon Honey Butter
1/4 c. softened unsalted butter
2 tsp. honey
1/8 tsp cinnamon

Mix together. Slather on your favorite pancakes. Would be great on apple or sweet potato pancakes. Stay tuned for those recipes :) in the Fall (unless it never warms up here)

We love these pancakes with fresh berries, but give them an "oatmeal cookie" flavor by adding some walnuts and raisin to the batter.

A Delicious Life Well Lived

I haven't blogged for a while. My fingers hesitate on the keys. I want to write, I need to write. If I start to form the words, this will all be real and I so wish it wasn't. Last week my beautiful Mother Loretta passed away far too soon and much too young. She is so much of the reason I have a delicious time and why I appreciate wonderful food, and sharing it with others. Her zest for life and all things sparkly were transferred every day with her smile. She would read cookbooks like novels, pour over the Minneapolis/ St. Paul Magazine restaurant section planning her next adventure. Dad didn't always share her desire to check out new restaurants, but he would often find her dressed to the nines on Friday when he got home, knowing if she coyly used the phrase let's just "go out for a cup of soup" he would usually oblige. It always turned out to be much more than soup!

My "cooking lessons" were watching her create magic out of her cast iron skillet and limited tools. Not usually allowed to help, but I always observed and loved to look at the pictures in her 1960's Better Crocker cookbook. This is where she got the recipe for her scratch buttermilk pancakes with the separated egg whites that were lighter than air, sparking my desire for homemade while everyone else was embracing the processed easy box mixes. The jewel of the book to me was the flaming Baked Alaska. I begged for it...never got it until I was married with kids of my own. This turned out to be Grandma's special Christmas Eve gift to all of us. Every year she would make it in the same bowl with rum soaked pound cake and new flavors of premium ice cream. She would flame the masterpiece to our ooohs and aahhs, a treasured tradition. A silver bowl held the berry compote she ladled over the creamy delight. Mom always paid close attention to presentation, teaching me that everything tastes better on a pretty plate or a crystal glass.

Mom was great at making something from nothing and also jazzing up the ordinary to make it gourmet. One of her creations came from her days in boarding school. The food wasn't always the best, but she fondly remembered a simple dish they served in the cafeteria called Egg Gravy. It's basically creamed eggs on toast...doesn't sound too appealing right. Well it's turned into a family favorite loved by all. The condiments make it extra special, you'll love it. My twist is adding some kale as a side...always working the nutrition angle. I'm sure she won't mind.

Loretta's Famous Egg Gravy

Scrambled eggs, in white sauce with crusty oven toast, served with toppings

White Sauce

2 Tbsp. Butter
2 Tbsp. Flour
1 c. milk
Salt and Pepper to taste. I add some garlic too.

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Scrambled Eggs

8 Eggs
2 Tbsp. water or milk
2 Tbsp. Butter

Heat butter to foaming pour in beaten eggs. Cook until soft curds form

Stir scrambled eggs into the white sauce. Serve over bread of your choice toasted in the oven to give it extra crunchiness. Butter the toast and spoon the "gravy" over the toast. This dish is complete like this, but Mom always had tons of condiments so everyone could customize their own. Here are some favorite topping ideas, but of course use your imagination as well

Scallions
Shredded Cheddar
Crisp smoked bacon
Sauteed Mushrooms
Sliced Green Olives
**(Sauteed Kale with onions and smoked bacon)

"As Thick as Pea Soup"

We had "Pea Soup" weather last week...such thick fog you couldn't see the end of your nose, well, I guess that is a bit of an exaggeration. Today we are having "white out" conditions, so a big pot of soup and hot from the oven bread seem like the perfect answer to the cold blustery conditions.

Dried split peas are a legume loaded with soluable and insoluable fiber, potassium, Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein. On top of all this they have virtually no fat and contain isoflavones which are phytonutrients that can be linked to reducing the risk of certain health conditions.

I found this recipe in the cookbook by local authors Beth Dooley and Lucia Watson, "Savoring the Seasons in the Northland" This soup is so easy, flavorful and a great comfort food. Just a few ingredients, but lots of flavor. My twelve year son said "Make this again!!" It was also fun to share some information from the book about our Minnesota Swedish heritage with him. The book is packed with interesting information. For example Sweden originally was predominately Catholic and followed a meatless Friday tradition. So this was a hearty meal traditionaly eaten on Thursdays with pancakes and lingonberries. The majority of American Swedes are Lutheran and some still follow this same tradition today. Who knew? You can eat it any day of the week!



Yellow (Green) Split Pea Soup

Adapted from "Savoring the Seasons of the Northern Heartland" Beth Dooley and Lucia Watson

2 Tbsp. Butter
1 Onion Peeled and Diced
2 Stalks Celery Diced (I didn't have any, so I used extra onion)
3 Carrots Diced
1/2 tsp. Tumeric
1/2 c. Sherry (optional. I didn't have this, still tasted great)
4 c. Yellow or Green Dried Peas
10 c. Chicken Stock (homemade or low-sodium canned)
1 meaty Ham Bone or two Ham Hocks ( I used a smoked ham hock, inexpensive...great flavor)
salt and freshly cracked black pepper to taste

In a large stock pot heat the butter and saute the onion, celery and carrot until soft. Add tumeric, sherry , peas, stock and ham bone bring to a boil and then simmer covered for about and hour. Remove the ham bone, remove the meat and reserve. Puree the soup in batches in a food processor until smooth. Add reserved ham and garnish with cracked black pepper.

This makes a large pot and the leftover soup freezes well.

" I'll Gladly Pay you Tuesday..."

Man cannot live on Kale and cabbage alone! Popeye had his spinach, but Wimpy loved a good burger! Last week, my family and I won the jackpot! We were treated to a VIP party at the brand new "Smashburger" in Eden Prairie, MN. When the kids asked the typical late afternoon question..."What's for dinner"? I got to say "were going to Smashburger, and you can have anything you want!" Coincidently, this question came right after I finished watching last week's Oprah episode when she reports back on going Vegan for a month. Our family "leans vegetarian" but we all love a good burger, but not just any burger, and Smashburger met our high expectations. They use 100% angus beef that is cooked to order and lots of condiment choices (none of those pale sick looking tomatoes) and toast their buns! They don't just serve burgers, so there is truly is something for everyone. Smashchicken, Smashsalads and even a veggie burger. We tried all of their sides and like the Smashfries the best. (Shoe string french fries with sea salt and rosemary...yum)

We tried four burgers and cut them in quarters so we could each try something different. The "Twin Cities Classic" was our favorite loaded with gooey cheese and plenty of grilled onions, lettuce tomato on an onion bun, followed closely behind was the "Spicy Baja". We like this burger's unique smokiness and creamy guacamole and fresh jalapenos...you can't beat it, especially in the "semi-fast food world". I think quality ingredients are key here. They even use Hagen Daz ice cream in their shakes!

This special event was offered to those of us who are in the "Twitter" world I follow @SmashburgerMSP which is kind of ironic since my twitter handle is @crazy4kale,

A Case For Cauliflower

Do you look at a head of cauliflower in the market and think, "Cauliflower, hmm...that's probably good for me, but it's white, how much nutrition could it have. I have no clue how to fix it", will my family eat it? Well, next time toss it in your basket and try this oh so easy, delicious technique. Of course I'm adding a smoked bacon (nitrate free) and a head of garlic so you can't really go wrong.

Cauliflower is actually in the cruciferous family of vegetables loaded with vitamins, minerals and a sulfur compound which makes it a great disease preventative. In addition to all of the phytonutrients 1 c. of cauliflower contains as much vitamin C as an orange!

Roasting vegetables is an easy way to make this otherwise blah vegetable sing. I reserve one of my baking sheets just for roasting, so it's now nicely "seasoned" which means black. This quick high temperature process caramelizes the florets, mellows the garlic and crisps the smoky bacon just enough. Trust me, I served this last night to a few people of claimed they didn't like cauliflower and now I'm sure they were won over!

Roasted Cauliflower with Garlic and Smoked Bacon

1 head of cauliflower (cut into florets...this breaks down the cell walls which helps release healthy enzymes)
1 head of garlic (peeled left whole)
3 - 4 slices of good smoked bacon (Trader Joe's Applewood smoked or at Whole Foods you can just buy a couple slices from the case)

A couple good grinds of pepper

Place on a baking tray. you really don't need to add extra salt, that comes from the bacon and maybe just a tiny drizzle of olive, but really the bacon takes care of coating the cauliflower to give it those lovely golden edges.

Roast in the oven @ 425 degrees until the cauliflower browns slightly, the bacon is crisp tender and the garlic is soft.
You'll love it.

Trust me...you will crave this dish.

An Egg on Top

I LOVE the new wool socks my daughter gave me for Christmas...life changing actually. This is spoken from a person who does not "own" winter and would love to wear "Havaianas" year round. My toes have some feeling now as I sit in our frigid basement at the computer tapping out my first blog post of the new year. Gone are the trips to the farmer's market and my bounty of local colorful vegetables. Now I am searching out ways to make our food as colorful and warming as possible to get us through the winter. My apologies to those of you who love the season, and have all of the right gear to make it cheerfully through these cold days, but for me I'm counting the days until spring.

This recipe comes from one of my new cookbooks which I love and recommend. "In the Kitchen with a Good Appetite" by Melissa Clark. The warming spices of cumin and cinnamon accent the smoky chipotle peppers and contrasting touch of honey making this a wonderful dish which everyone in the family loved. Another plus is that it couldn't have been easier to make. Serve it along side some brown rice and you have a home run. Another plus is that the sweet potatoes have Alpha carotene which is a hardworking, free-radical-fighting antioxidant that's found in almost all colorful veggies,

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
Melissa Clark "In the Kitchen with a Good Appetite"

4 Sweet Potatoes
3 Tbsp. olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbsp. honey
2 tsp. apple cider vinegar
1 1/4 tsp kosher salt, plus additional to taste
1 tsp. ground cumin
1/2 tsp. ground cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro or basil, for garnish

Preheat the oven to 400 degress F. In a medium bowl, toss the sweet potatoes in 2 Tablespoons of the olive oil and scatteron the bottom of a roasting pan. Roast for 15 min.

Meanwhile, in a small bowl, mix together the remaining tablespoon of olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place the chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.



During our Christmas break we ate out a few times. We have a few favorite "hole in the wall" places. The Anchor in NE Minneapolis is great for authentic fish and chips, and great grass fed burgers. The owners are friendly, remembered us even after only a couple times. The wait can be long, but it's worth it. a glass of "Nordeast" beer can help shorten the wait. We also had a great burger at the "Blue Door Pub" in St. Paul, known for their blue cheese stuffed burger called the "Blucy" and beer battered green beans. Both places serve a burger topped with a fried egg...a little added nutrition if you ask me, especially since they use good free range organic eggs. At our house we use organic eggs from Larry Schultz Farms. The farm is in my home town of Owatonna, MN and Larry graduated with my brother!

I always say everything is better with an egg on top!! This isn't an original idea, but check out the picture below...we ordered pizza one cold night during Christmas break, so the next morning for breakfast we put an egg on top of our re-heated left over pizza (with a side of sauteed kale) It made a divine breakfast. Who says pizza isn't nutritious?

Not Your Mama's Pesto

I have an affinity for mason jars...I know I'm not alone because there is a blog out there called "Food in Jars". It think it's better for your health to store food in glass containers, plus it just makes the food look more appealing. Maybe this affection can be traced to my love of reading "Little House on the Prairie books. Last week I made two batches of granola and stored it in jars. I'd like to tell you I shared it with friends, but we ate it so fast, I didn't even have the chance to display it decoratively on my baker's rack. My daughter Lauren got me excited about making it...she had just made a couple yummy combinations with orange zest, dried cranberries and lots of nuts. Once you know a basic formula, you can be creative and use what you have in your pantry. The aroma of the baking granola is heavenly. It's easy and gratifying...because you can say, hey, I made that! You could use this recipe from "Art and Lemons" as a guide. Nikki writes a beautiful blog, great writing and recipes, plus she put her granola in a jar! Wait a minute, I titled this post "Not Your Mama's Pesto", so let's talk about pesto.

The "out of the box pesto" I just made (and put in a cute jar) was from "Shefzilla, Haute cuisine at Home". It's a Cilantro pesto recipe and is definitely not run of the mill. It's bright green color and unique flavor can add interest to many dishes. I made the suggested recipe of Shrimp and Cilantro Pizza and it was a winner!

I didn't have an yeast in the house, so I improvised and didn't make the crust from scratch. Instead I used some Indian Tandoori Naan bread from Traders Joe's. I worked very well, but I'm sure homemade pizza dough would be best. The pesto's flavor has an Asian flair, substituting Toasted Sesame Oil for the traditional olive oil, adding fish sauce and my favorite Sriacha for a kick. Keep this on hand in your refrigerator...think of the possibilities, even on eggs!

Cilantro Pesto
(Shefzilla, Conquering Haute Cuisine at Home)

1 bunch cilantro leaves and stems, rinsed thoroughly in cold water
1 Tbsp. toasted sesame oil
1/2 tsp Sriracha
1/4 tsp salt
1 Tbsp. Fish Sauce
1/4 c. cold water

1. Bring 2 qts. water to a hard boik and add 1 tsp. salt. Blanch cilantro until tender about 30 seconds. Remove from boiling water and rinse under cold tap water until coll, 10 seconds. Squeeze out excess water and roughly chop.

2. Place blanced and chopped cilantro in container of blender and add remaining ingredients (sesame oil through water) Cover and blend on high until smooth about 1 minute. Refrigerate until ready to use.

Shrimp and Cilantro Pizza
(adapted from Shefzilla, Conquering Haute Cuisine at Home)
3 Tap. Cilantro pesto
1 8 oz. pizza dough portion (grilled) (I substitued pre-made naan bread)
8 poached shrimp (sliced in half length-wise)
3 Tbsp. finely grated Grana Padano (I used Parmesan I had on hand)
1/4 tsp. red pepper flakes

Spread Cilantro Pesto evenly on the grilled pizza dough. Top with Poached Shrimp, Cheese and red pepper flakes. (At this point, I did put mine into the oven to toast it up a bit) The recipe doesn't call for reheating....your choice.

I learned a few things I didn't know about cilantro. It is very healthy for you. Cilantro is detoxifying and can actually remove heavy metals from your system! Check out this article...very interesting! http://www.rawfoodinfo.com/articles/art_cilantroremheavymetals.html

If you want to try a more traditional cilantro pesto, here is another version. Enjoy!

Cilantro Pesto

3/4 c. fresh cilantro leaves
1/4 c. fresh Italian parsley leaves
2 garlic cloves, chopped
2 Tbsp. pine nuts
1/2 c. olive oil
salt and freshly ground pepper

Put all ingredients in the food processor. Process until smooth. Season with salt and pepper to taste.

Shefzilla "Conquering Haute Cuisine at Home"

Do I really have to put my flip-flops away? Is the party over? Farmer's Market season is coming to an end here in Minneapolis. One "Last Hurrah", a chance to soak in my favorite newly discovered (by me anyway) Kingfield Farmer's Market on Nicollet Ave. A few weeks ago I made my way to this cozy "Sunday only" market with a goal. My mission was to secure a signed copy of Stewart Woodman's new cookbook "Shefzilla" Conquering Haute Cuisine at Home for my son Dan. We both have admired Stewart's creative food and style in his restaurant, Heidi's, (named after his wife an accomplished chef in her own right) and his food blog, Shefzilla. My mission was accomplished and I got a personalized copy of the book for Dan, instructing him to "Live his dream"...which he is doing in a fine restaurant in Los Angeles. I have yet to send it to him, because I can't put it down. Hopefully I won't get his copy all dog eared and stained before I get it in the mail. Better get my own copy!

Last Christmas when our family was all together in one state, we decided the six of us would enjoy a gift from a favorite Auntie and go out to enjoy some fine dining. We picked Heidi's, had a "lick your plate" meal and had wonderful family time and tried not to be too giddy as we discretely took pictures of our food. Dan went back into the kitchen to give Stewart his regards and praise. So glad we did because the restaurant was destroyed by fire a few months later. There is a happy ending though...this new cookbook was born from this "time off" for the Woodman's and they will be opening the restaurant in a new space on Lyndale Ave. before the first of the year if all goes as planned.

So fun to meet Stewart. I think I stumbled over my words...star struck by chef celebritydom. The book is great, giving the home cook flavors that are unique and will keep your guests wanting more. Perfect if you're looking for that show stopping dish to bring to a holiday party.

The Woodman children were right there at their side as they demonstrated , Seared Salmon Spring Rolls, Simply delicious. The dipping sauce gives it that "give me more" flavor. That's one of the things that makes this cookbook great. He shares many of his sauces, stocks, dips that add that extra pop to the dishes. It inspired me to go to Penzey's Spices to pick up some pink peppercorns, black sesame seeds and a few more interesting spices to add to my repitoire.

The side bars (gold text boxes) also make this book extraordinary. Stewart shares his insight about his journey...how he came to this place and how deeply in love he is with his craft. Not just a cookbook, but stories and life's lessons to boot.

Yes, that's me next to Heidi. I was in the crowd and got to help with the demo. LOVED this day.

Everyone got to sample. Last week Stewart also shared this recipe on the morning news. Check the link for a video demo. of the recipe.
http://www.myfoxtwincities.com/dpp/morning_news/in_the_kitchen/shefzilla-seared-salmon-spring-rolls-nov-12-2010

Seared Salmon Spring Rolls
Recipe by Chef Stewart Woodman
Shefzilla: Conquering Haute Cuisine at Home

Makes 5–6 rolls

For marinated salmon:
2 tablespoons soy sauce
1/4 cup sesame oil
2 tablespoons rice wine vinegar
1 1/2 tablespoons honey
1 1/2 teaspoons onion powder
3/4 teaspoon cayenne pepper
1 1/2 teaspoons celery salt
1 pound salmon, cut in 1-inch strips
1 tablespoon canola oil

1. Place first 7 ingredients (soy sauce through celery salt) in a medium bowl and whisk until well combined. Pour over salmon and marinate, covered, in refrigerator 2 hours.

2. Preheat sauté pan over high heat, add canola oil, and heat to smoking point. Add salmon to the pan; discard marinade. Cook about 2 minutes, turning salmon occasionally to sear on all sides.

3. Remove salmon and pan juices to plate and let cool to about room temperature. Flake salmon with a fork and set aside with pan juices.

Assembly:
6 (8-inch) spring roll wrappers
About 24 to 30 cilantro leaves
2 tablespoons toasted sesame seeds
1 cucumber, peeled, seeded, and sliced into thin 3-by-1/4-inch ribbons
About ½ cup Dipping Sauce

Fill large bowl with warm water. Working in batches, soak 1 to 3 spring roll wrappers in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 4 to 5 cilantro leaves, 1/8 teaspoon toasted sesame seeds, and 2 cucumber ribbons down middle of each round. Place about 1/3 cup flaked salmon filling with juices on each round. Fold one edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly. Transfer to platter. Repeat with remaining rounds. Slice spring rolls in half diagonally. Spoon about 1 tablespoon dipping sauce over each half. Serve immediately.

Dipping Sauce
Makes about 2 ½ cups
1 jalapeño pepper, sliced thin
1 clove garlic, sliced thin
6 tablespoons sugar
1 ½ cups water
3 tablespoons fresh lime juice
10 tablespoons fish sauce
¼ cup shredded carrot

Combine all ingredients in medium bowl and whisk until sugar is dissolved. Refrigerate until ready to use.

Before I left the market, I was drawn to the Foxy Falafel tent, "Because Chickpeas are Cool". I happened to run into my new friend Crystal, a Twin Cities food writer and fellow "foodie" who writes Cafe Cyan. She was just handed her warm pita filled with crispy goodness and before she got her first bite, I asked if I could take a picture of it...as any good blogger would do.

What makes these falafel so special is that they sprout the chickpeas increasing their nutritional value, plus digestibility...and the SAUCES, did I mention the sauces? Smoky garlicky harissa, cucumber yogurt and the lemony tahini sauce. Plus, these condiments.

Sorry to tease you, but Foxy Falafel is done for the season. You'll have to wait until next Spring. I am working on my own at home falafel recipes (which I will share) in case you can't wait that long. I know Foxy's are hard to beat...be sure to try their Beet Falafel...OUTSTANDING, with it's lemony goat cheese sauce. (I'm drooling)

Stay tuned for my next post. We enjoyed Shefzilla's Cilantro Pesto Shrimp Pizza, great flavor...I will share the green delight.

P.S. Did you know cilantro has amazing health properties?

Sauerkraut Balls and "Sweet Nutritious Beer"

This has been the most colorful glorious Fall we've had in years! I confess a tear came to my eye while driving by our local Lake Calhoun a few days ago...the sun was at an angle that made the water look deep blue, the trees bright orange, sun sparking on the water as the sailboats were gliding by...spectacular. Such a great time to soak in this beauty and take a drive. I hope you got to enjoy it, too. We traveled down Highway 169 last weekend and helped David realize his dream of visiting New Ulm, Minnesota and the Schell's Brewery. (He claims he's wanted to make the trip for the last 20 years!!) Definitely an October activity, since Oktoberfest is in full swing. It wasn't exactly the kids idea of a "family day"...but it turned out to be perfectly perfect, especially since the day ended with their request of an enormous caramel apple from Emma Krumbee's Orchard. O.K., I'm sure you're all wondering...doesn't she usually talk about health and nutrition? I did do some research, and "sweet nutritious beer", as one of our good friends calls it, actually does have some health benefits! Check it out http://www.essortment.com/all/beerhealthbene_rryq.htm and the darker the beer the better http://www.beer-universe.com/beer-education-article/2010-08-24/Nutritious-Beer-The-Darker-the-Better/ good thing, because after the beer sampling at the end of the tour, I liked the Schell's Dark best. This historic brewery has a rich history and family tradition, celebrating 150 years in business.

Here's the tie in...Shaklee is 54 years old and also has a rich family history founded and run by Dr. Shaklee and his sons. We now have an outstanding owner, Roger Barnett who is carrying on the with the quality products, research and integrity my family has come to know and trust in the 20 years we've been using them. Nearly $300 million has been invested in research and development, and 100 published clinical studies to back up the products. Shaklee participated in a Landmark Study conducted by the University of California Berkley. It was the first ever study of long term supplement users showing people who use Shaklee supplements have markedly better health compared to those who took a multi-vitamin, or no supplements at all. Check out the published clinical study for yourself. http://landmarkstudy.com/

Our day began here. See... no clouds in the sky!

We didn't get to ride in the vintage beer bus...but it's kinda cute isn't it?

The end of the tour. They gave us "samples" of their beer and the kids got "1919 Rootbeer" the recipe the Schell family came up with to help them make money during prohibition!

We made our way into town and ended up at Veigel's Kaiserhoff restaurant, in search of my Sister-in-law's uber favorite Kaiserhoff secret sauce they sell by the bottle (or case, as she tells me). So...when in Rome (or New Ulm) during Oktoberfest, you have to eat German food. Plenty of health giving cabbage and sausage, plus these little delicacies the Sauerkraut Ball. These were, OK...but I liked the idea, so I found a recipe of my own. If your uncertain of the beer being nutritious...I know for sure that fermented cabbage is very healthy!!

Sauerkraut Balls
(My German half is showing)

1 c. sauerkraut, drained and chopped
1/4 to 1/2 c. chopped corned beef
1 c. dry bread crumbs
1 egg, slightly beaten
1 small onion finely chopped
1/4 c. water
2 Tbsp. chopped parsley
1 tsp. prepared horseradish
1 clove garlic (crushed)
1/2 tsp. salt

Coating:
2 eggs beaten
1/2 c. dry bread crumbs

Mix the kraut, corned beef, 1 c. of the bread crumbs, 1 egg, onion, water, parsley, horseradish, garlic and salt. Refrigerate at least 1 hr. Heat oven to 400 degrees. Shape sauerkraut mixture into inch balls. Dip balls in 2 beaten eggs; then roll in the 1/2 c. bread crumbs. Bake on ungreased baking sheet until lightly brown. (About 20 min.) I'm sure the "Kaiserhoff Secret Sauce" would be the best condiment to go with these :)

Here comes a recipe for a healthy pizza idea David said was "The best pizza he's ever eaten" Whoa...hope it lives up to it's reputation.

Kale, Red Onion, Kalamata Olive and Goat Cheese Pizza

Check out this post for easy to make pizza dough http://kelli-abrahamian.blogspot.com/search?q=Pizza+Farm

or buy ready made dough or crust. (Trader Joe's has a few good choices)

Saute chopped kale, a couple cloves of minced garlic with some olive oil until just wilted. (It will cook more and get a bit crispy when it bakes on the pizza)

Top unbaked crust with olive oil, minced garlic, the sauteed kale mixture, thinly sliced red onions, pitted kalamata olives, and blobs of fresh goat cheese. Bake on a pizza stone or pizza pan. in a 450 - 500 degree oven until brown (anyway you like it) This one could have been "toastier" but you can't go wrong...don't stress.


This next recipe is a "go to recipe" for weekend mornings that include a steamy pot of french press coffee or a cup of Shaklee Cinch Energy Tea You can make any flavor combination you like. I whip them up quickly in a food processor, just a few pulses until the dough comes together. You mix in your favorite flavor and shape it into a disk like this.

We made two flavors last weekend, mixed berry and cherry walnut. You can be creative, even add savory mix-ins and omit the sugar.

Scones (pick your flavor)
Adapted from the Zuni Cafe Cookbook, Orange Currant

1 1/4 c. flour
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
8 Tbsp. butter (1 stick) put it in the freezer, ice cold butter works best
1 egg
1/4 to 1/2 c. milk

1 Tbsp. orange zest
juice from half and orange
1/4 c. currants

(If you are making a different flavor, omit the orange juice and just a more milk in it's place)

Preheat oven to 350 degrees.

1. Whisk to combine flour, sugar, baking powder, and salt. Cut in butter until the butter bits are pea-sized.
2. Add currants and orange zest. Add orange juice, egg, and milk, and stir to combine.
3. Flour work surface. Pat dough into a 7-inch circle, and cut into 6 wedges.
4. Place wedges about 2 inches apart on a parchment-lined baking sheet. Bake 25 to 30 minutes or until light golden-brown. Cool on baking sheet for 5 minutes before serving.

I brush them with a beaten egg (cream works too) and bake on a parchment lined baking tray...(it's works fine without it too)

Back to the "sweet nutritious beer" just saw this post on my Facebook feed...couldn't resist sharing. I haven't tried it yet, but everything in this book "Artisan Bread in Five Minutes a Day" is great. Bradley Benn's Beer Bread.

Stay tuned for dates of upcoming Women's Nutrition presentation that we are planning. Loads of excellent information you can use.

Enjoying the Fruits of the Season

The Table. It's the heart of the family, the meeting place for friends, the place to play games, put together puzzles and EAT. I often hear people ask "why does everything have to revolve around food"? I say why not? The sharing of a meal brings people together. How about preparing food together? If you don't feel comfortable cooking for people other than your family...make it an event. Invite people to bring ingredients and try a new recipe together. You can laugh and bond. The entertainment and the meal can be rolled up into one! We did just that with some new friends last weekend. Actually, Joanne and I have know each other since high school, but we have never socialized together with our husbands. We traveled an hour south of the city to their beautiful countryside home in the middle of beautifully restored prairie land. When you walk into the house it is perfectly serene with views of the wooded lot it is nestled into. But the best part...a gourmet kitchen with a center island, perfect for a group cooking experience...topped off by the garden delights we picked from their garden. Try Tomatoes, peppers, potatoes, arugula, garlic, onions and plenty of fresh herbs...I could hardly contain myself. This is a recipe for a beautiful evening ending at a table bathed in candlelight and topped off by great conversation and fresh berry kuchen (I know...I make that a lot) and whipped cream.



Maintaining connections with friends and family is an important part of maintaining good health...there are studies to prove it. Are you concerned about your health and your families health? Make a point of meeting at the table everyday. After raising four kids, two out of the house, the advice I give new parents is just that. Make every effort to eat meals together. Of course I always put some Shaklee supplements beside everyone's plate.

Especially now that school has started it is so important to get all of the nutrients you need to stay healthy. I can't fully explain how great these products are, you just have to try them for yourself. The research has been done for you and there is a 100% money back guarantee. What do you have to lose?

Here is a wonderful soup we made that night with the bounty of tomatoes from the garden! So good I made it twice this week. Thank you, Patty, for the gift of tomatoes and kale you left on my doorstep! This is one of the things I made out of them. I made a kale pizza too...but I'll share the recipe for that another time.

Roasted Tomato Soup with Chipotle Cream
Fresh Tart (freshtart.net) Stepanie Meyer

• 3 lbs. garden tomatoes, quartered lengthwise
• 3 unpeeled large garlic cloves
• 3 Tbsp. finely chopped shallot
• 1/2 tsp. dried oregano
• 1 Tbsp. butter 1 1/2 c. chicken broth (perhaps more, to thin the soup to your liking)
• 2 tsp. balsamic vinegar
• salt and freshly ground black pepper
• 1/4 c. heavy cream
• 1 chipotle chili (from a can of chipotle chilis in adobo sauce), minced to a paste (add some of the adobo sauce as well for more heat)

Preheat the oven to 350 degrees F.

Spread the tomatoes, skin side down, in the one layer in 2 foil-lined baking sheets. Sprinkle the tomatoes with a little salt. Add the garlic to 1 of the pans, and bake the tomatoes and the garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.

Stir together the cream and chipotle pepper and set aside.

In a heavy saucepan cook the shallot, the oregano, and a sprinkle of salt over moderately low heat, stirring, until the shallot is soft. Add the tomatoes, garlic (skins discarded), and broth. Simmer the mixture, covered for 15 minutes. Puree in a blender, or use an immersion blender, until soup is smooth. Add more broth to achieve desired consistency. Stir in balsamic vinegar and season with salt and pepper to taste. Serve swirled with chipotle cream. (Can be made one day ahead, cover and chill.)

This next recipe might sound strange, but I made it twice last week as well and it was a big hit. How can you go wrong combing lusicous ripe peaches and tomatoes...it's the season.

Peach, Tomato and Basil Salad
(Penny De Los Santos)

• Dressing Ingredients:
• 1/4 cup balsamic vinegar
• 1-2 teaspoons dark brown sugar, optional
• 2 cloves chopped garlic
• pinch of salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1 teaspoon of dijon mustard

place all the ingredients in a screw-top jar and shake to combine



Arugula Salad with Roasted Figs and Goat Cheese



Use the same balsamic vinaigrette for this salad.

Fresh figs are in season, so buy them while you can. I cut these in half and sauteed them in a bit of olive oil. Then I roasted them on a baking sheet in the oven for a short time.

Peppery arugula is perfect to offset the creamy goat cheese and sweet figs.

We made these potatoes from the garden potatoes. The recipe calls for preserved lemon (which I found in the product dept. of Whole Foods) for a great price...but forgot to bring it to our gathering. We used some from lemon instead...the recipe didn't turn out the way it was intended, but our theme for the night was "It'll be just fine" and it was.

Crash Hot Potatoes
Fresh Tart (freshtart.net) Stephanie Meyer
Adapted from The Pioneer Woman

Serves 6

• 12 whole new potatoes
• 4 Tbsp. olive oil
• 1 Tbsp. chopped rosemary (or other fresh herbs)
• 2 cloves garlic, minced
• 1/2 of a whole preserved lemon, seeds discarded, minced (I find jars of whole preserved lemons at Whole Foods)
• coarse salt & freshly ground black pepper to taste

Preheat oven to 400F. Bring a pot of salted water to boil. Add potatoes and cook them until they are fork-tender.

While the potatoes cook, add heat 2 Tbsp. olive oil in a small skillet over medium heat. Add the rosemary and garlic and saute until garlic is fragrant and just softening, about 4 minutes. Stir in preserved lemon and set aside.

Drizzle the remaining 2 Tbsp. of olive oil on a baking sheet and spread evenly. Drain potatoes and place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly crushes, rotate the potato masher 90 degrees and crush lightly again. Spoon a bit of the garlic oil on each potato, using all the oil. Sprinkle the potatoes lightly with salt.

Place potatoes in the oven and roast for 20-25 minutes until golden brown. Grind black pepper over the hot potatoes and serve immediately.

Truly, these potatoes were even better the next morning for brunch. I added the forgotten preserved lemon, cooked them up "hash style" added some arugula and cooked an egg on top. DELICIOUS!!

Don't waste any time enjoying the fruits of the season and this gorgeous Fall weather. Plan some get togethers with friends new and old. I would love to cook with you and share Shaklee. Call me, or I'll call you...so don't be surprised if you hear from me soon :)

Tarts, Tacos and Tomatoes

Summer is coming to an end. The whole month of August has been a blur, but I want to share some of the highlights with you, at least from a gastronomical point of view! I tend to get melancholy as a season passes...but I am trying to get in all of the tomatoes, berries, peaches I can before we get into the crisp fall vegetables and apples. The time shared with family, great friends, (along with the good food) is a shot in the arm to strengthen your immune system! Laughter truly is good medicine. Check out this amazing article: http://www.naturalnews.com/007551.html.

August was filled with time with all of my kids, going to the farmer's market together, cooking, hiking and lots of laughter with extended family and old friends. I celebrated another birthday...at Disneyland of all places. I'm now closing in on 50 and I'm so grateful for Shaklee supplements and how great I feel when I take them regularly and how I love to help other people feel well too.

Vitalizer is a product I take everyday. Shaklee makes it easy for you to get the nutrients you need in a convenient form. Vitalizer is by far the most advanced, comprehensive multi-nutrient supplement you can buy. If you take this everyday, you're guarantees to enjoy the wonderful feeling of health and vitality!

Life is short, so let's start with dessert! Here is a picture of my birthday tart. It's really a recipe from my friend's Susie and Stephanie for their award winning blueberry kuchen, but when we went to the farmer's market...this is what looked good, so we improvised. That's the beauty of this recipe...use the fruit you like. Made it with blueberries and mangos and it was great too.

Blueberry Kuchen (I made with Blackberries and Peaches)

Adapted from Dara & Co. Minnesota Monthly Stephanie Meyer

From Susie Shubert
Serves 10-12

I baked this in a 10 inch Tart Pan with a removable bottem...but you can bake it in a springform pan.

2 1/4 c. flour, divided
dash salt
1 c. (two sticks) butter
1 1/4 c. sugar, divided, plus a little more for sprinkling
2 Tbsp. white vinegar
6 c. blueberries, divided
1 tsp. cinnamon

Preheat oven to 400F. Using a food processor or pastry blender, combine 2 c. flour, butter, 1/4 c. sugar, and vinegar until dough just comes together. Press evenly into the bottom of a 9x13 baking pan, pushing the sides up a bit higher to form edges.

In a small bowl, stir together remaining 1/4 c. flour, 1 c. sugar, and cinnamon. Sprinkle half of the mixture over the crust, top with 4 c. of the blueberries, and then the remaining flour-cinnamon mixture. Shake the pan a little so the flour sinks down around the berries and the berries are evenly distributed. Bake for 40-50 minutes, or until the edges of the crust are deep golden brown and the berries are bubbling.

Transfer pan to a rack and distribute remaining 2 c. of blueberries evenly over the top. Sprinkle with a little sugar, let cool for 30 minutes, and serve warm with vanilla ice cream (or cool to room temperature).

Here is another very similar recipe with the addition of coconut in the crust!! Equally simple and impressive dessert. A good way to use the Summer's bounty of beautiful berries.

Really Raspberry Coconut Tart (from Alice Medrich)

From Lottie and Doof

Crust:

• 1/2 cup unsweetened shredded dried coconut
• 1/2 cup sugar
• 8 tablespoons (1 stick) unsalted butter, melted and still warm
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour

Filling

• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 6 cups raspberries, rinsed and spread on paper towels to drain
• Powdered sugar, for dusting

CRUST

Position a rack in lower third of oven. Place your heaviest, darkest baking sheet (or pizza stone) on the rack and preheat oven to 425°F.

Set a medium bowl near the stove. Spread the coconut in a wide heavy skillet, set over medium heat, and stir constantly until the coconut begins to color slightly. Turn the heat down and continue to stir until the coconut is mostly light golden brown and flecked with some white. The whole process takes less than 5 minutes, be careful not to burn the coconut. Immediately scrape toasted coconut into bowl.

Stir the sugar, melted butter, vanilla, and salt into the coconut. Add the flour and mix just until well blended. Press the dough evenly over the bottom and up the sides of a 9 1/2-inch fluted tart pan with a removable bottom. This takes a little patience as there is just enough dough.

FILLING

Mix the sugar and flour together in a medium bowl. Add 2 1/2 cups of the berries and gently fold or toss to coat them with the sugar mixture. Pour the berries (including any loose flour or sugar) into the crust and spread them evenly.

Set the pan on a square of foil and fold the edges of the foil up and loosely over the edges of the crust to protect them temporarily. Set on the hot baking sheet and bake for 15 minutes. Turn the oven down to 350°F, unfold the foil to expose crust edge, and bake until the crust is deep golden brown and the berry juices are bubbly, 25 to 30 minutes more. About halfway through, use a fork to gently break up the berries.

Remove the tart from the oven and arrange the remaining berries attractively, as close together as possible, over the hot berries. Cool completely on a rack.

Remove the sides of the tart pan and dust the tart with powdered sugar before serving. The tart is best if served within a few hours of baking.

Here is the kitchen island before my son Dan started to cook my delicious birthday dinner. We started with a beautiful baguette my daughter Lauren made, paired with radishes, butter, salt and some "stinky cheese"...what could be better?

The next course was clams and mussels in a white wine, fennel, garlic broth. Then....get ready for this, I'm sorry I don't have a picture, but we had the most fabulous stuffed zucchini blossoms with ricotta, herbs and lemon battered and fried (not sure if that is the fancy culinary term) served with a salsa verde. YUM. The entree was a grilled chicken breast served on a bed of roasted baby heirlooms from the market, a nicoise olive tapenade and creamy feta on top. Ok...I know, I'm so lucky to have a son who's a chef. I was an experience...the cooking process is part of the entire pleasure of the meal.

Here is a glimpse of another meal. We weren't sure what we were going to have...and this is the meal that happened. Grilled Shrimp tacos...so good. We just brushed the shrimp with olive oil and some smoked paprika and grilled them along with some scallions and corn tortillas. Dan whipped up a rouille (similar to this recipe http://bit.ly/ceoPVb) and some radish salsa, shredded cabbage (what do I say? Eat something from the cabbage family everyday) plus some rice pilaf . We had a feast!

This is food porn to me: a homegrown ripe tomato sandwich. A piece of great bread toasted with a good slather of mayo, a slice of tomato, and a sprinkle of salt. Hint, hint...if anyone has extras in their garden, you know who would appreciate them sooo much.

Here is a great idea if you have an abundance of tomatoes and you're not sure what to do with them (after you've already given some to me).

Tomato Jam
(James Beard Foundation)
1/4 cup extra-virgin olive oil
4 cloves garlic, peeled and minced
3/4 cup chopped onion
Pinch red pepper flakes
2 sprigs fresh rosemary leaves, chopped fine
4 cups coarsely chopped plum tomatoes, seeded and peeled
Salt and freshly ground pepper, to taste

To make the tomato jam, heat 2 tablespoons of the oil and sauté the garlic, onion, red pepper, and rosemary in a heavy-bottomed sauté pan until soft but not brown. Add the tomatoes and cook down over medium-low heat until the tomatoes have given up most of their water and turned a deep orangey-red, 15 to 20 minutes. Stir in the remaining 2 tablespoons olive oil. Season to taste. Here's an idea, serve on toasted baguette with a smear of goat cheese!!

We started with a tart...let's end with a tart...a Tomato Tart :)

Tomato Tart

Store bought Puff Pastry

Tomatoes

Basil leaves

Cheese of your choice

• Cut the rolled pastry into a circle or rectangle big enough for you or how ever many you are feeding.
• Slice the tomatoes thickly and place onto pastry layering slightly and keeping a couple of inches from the edges.
• Tuck some torn basil leaves in here and there. Season and sprinkle the cheese over the tomatoes if you are using it.
• Brush the edges of the pastry with milk.
• Bake in a 350 degree pre-heated oven for 15-20 minutes until pastry has risen and tomatoes and cooked through

Shaklee helps to bring out the "Best of You". We have new products to improve your lives. The new product guides are available. I would love to show you how Shaklee can help improve your life.

Come to the Table

I'm humming..."Raindrops on roses and whiskers on kittens..." , you know the rest. Tuesday evening my heart was singing. I accepted a gracious invitation of a special "Blog Love" event hosted by Kris Ann and Kristin co-authors of one of my all time FAVORITE blogs Love Feast Table.

If you see beauty in the everday, love to surround yourself with extraordinary things, people and food you love, plus appreciate the beauty and "fanciness" in daily life, this is a site you will visit again and again to be inspired to create your own best life.

These passionate women also had the insight to coin a phrase...a concept called a "Love Bomb". What is a "Love Bomb"? It is ..."the act of preparing, serving and sharing a meal or morsel with someone you normally wouldn't" What an incredible concept...one I'd like to perpetuate. These two wonderful women are BFFs with the kind of friends that only come along once in a life time, if you're lucky. As Kristin and Kris Ann say, " Much of our days are spent managing our homes, kids and dryer lint, but we've kept our creative spirits percolating all along." and they are able to coordinate this blog across the miles, one living in Minnesota and one in Baltimore.

Tuesday night's "Blog Love" event was a gift to all of us local "bloggers". It was a "Love Bomb" of sorts, designed to encourage what these enlightened women do best on their site...help all of their devoted readers follow their passions and use their gifts to make their world more beautiful in every way. Camille en Rouge a jewel on Main Street in the quaint town of Prior Lake, Minnesota was the venue. What a gorgeous, ever changing array of interesting, sublime merchandise! The perfect shop for buying wonderful things for your home or gifts for friends...very affordable and so unique!



We were lavished with gifts. Aveda from Southdale, provided hand massages, and custom perfume with their rich natural products, Kelli Lea of "Kelli Lea Designs" made us each unique handmade bags to hold our treasures, The Vintage Pearl designed and gave us all sterling necklaces stamped with the words "Blog Love". Kristin's husband, the chef made a delicious Spanish Ceasar Salad. The buttery croissants were provided by the darling bakery just down the street, Edelweiss Bakery. A sassy handmade apron was presented in a drawing provided by J & J Inspirations. Mela Kamin generously shared her passion and gifts by giving us all one of her CD's. This entire evening was documented by the exceptional photography of SuzanneJean Photography.

Here are a couple of the talented ladies I met. The cute blonde on the left is Maggie aka "Gussy" Check out her story (everyone has one, what's yours') SO COOL. She sews incredible creations you just have to check out, and Mela the ultra talented blond in the middle, has the voice of an angel, you must buy her CD or have her come and speak at your next function, so inspiring! The Blonde (don't look at my roots) on right, the grateful soul attending this Delicious Time is ME.

I didn't get the pleasure of meeting all of these women but I do know the beautiful brunette in the super stylish outfit in the middle is Susie from "Finding Borneo" (My Son has Asberger's and All I Got Was This Lousy Handbook) Her site is witty and insightful, you'll love it! The blonde on the right is Erin from Foodalyst a "foodie" that analyzes food and life.

Thank you so much Love Feast Table...good things happen when you come together at the "Table".

We all had a "delicious time".

Gone Fishin'

My head is swimming with thoughts, I'm not sure where to start. We are currently in beautiful Southern California spending a "delicious time" with family and friends. It's also Shaklee Global Conference time in Anaheim, and David's class reunion...so much to report. The weekend before I got on the airplane, I traveled to Northern Minnesota. Ely, to be exact, and spent time with dear "old/new" friends in a picturesque lake home in the wilderness. Words cannot describe the beauty of the area or the incredible hospitality my friend Julie extended. This group of girlfriends have reacquainted after 30 years, and have found a strong connection even though we didn't "hang out" too much in high school. Stories, laughter, and bonding as only women can do is such a blessing. Of course, we had to eat. Barb made a fabulously healthy Indonesian Rice Salad and I can't wait to share it with you. We made simple delicious food, did yoga on the porch overlooking the lake, hiked (picked fresh raspberries along the path)...you get the picture, it was the ultimate B & B. Here is a shot of breakfast the last morning...pure bliss, whole grain pancakes, toasted pecans, organic blueberries and dark roast coffee (Thanks Jerry!)

Indonesian Rice Salad

(My friend Barb)

2 cups short grain brown rice

Dressing:

1/3 cup peanut oil

2 T toasted sesame oil

1/2 cup pineapple juice (or orange juice)

some orange zest

1 clove garlic, crushed

1/2 t crushed red pepper

1 T chopped fresh ginger

1/4 cup chopped cilantro

2 T tamari

1 t salt

2 T maple syrup (or honey)

2 T cider vinegar

1 cup chopped pineapple

2-3 scallions, minced

1 stalk celery, minced

1/2 cup raisins

1/2 cup chopped dried apricots

1 red and 1 yellow bell peppers, diced

1 small bag of snow peas

1-2 handfuls of fresh mung bean sprouts

1 cup toasted cashew (or roasted peanuts, almonds, or combination)

Cook brown rice in 3 cups water. While rice cooks, combine in a large bowl

the dressing ingredients. Add the hot rice to the dressing, mix well, and

add the scallions, celery, dried fruit, peppers, snow peas, bean sprouts, and nuts.

We sipped on this delicious drink...the perfect summer drink as the sun sets over a fuschia sky

Sangria !

as served by Barbara Ann at Eagles Nest #2

1 bottle dry red wine, like a Spanish Rioja

1 cup cognac or brandy

1/2 cup simple syrup (equal parts water and sugar, boiled briefly until dissolved; also tasty in iced tea, mint juleps, and mojitos)

1/2 cup orange juice ( I used orange/mango because that is what lurked in the refrigerator)

2 oranges, sliced into thin rounds

2 lemons, sliced

2 green apples, sliced

2 handfuls blackberries

Combine everything but the wine in a pitcher and let it soak and cool in the refrigerator

for about two hours. Add enough wine to cover all the fruit, then pack it all up and head to the lake to meet your friends.

Immediately upon arrival, add the rest of the wine to the pitcher, break out the goblets, pour generously, and toast your

good fortune. Beware the apples. Viva amigas! Allegedly lasts up to two days, refrigerated.

Pizza Farm

A Beautiful Summer's evening, a lovely drive through rolling hills, a huge lake (Lake Pepin, which is really a river) eagles soaring overhead, a quaint town named after a city in Sweden, turn left, you're almost there, past the tiny cemetary on the hill, turn right by the sign that says "Liberal Cathoic Church" hmmm... keep going along the dusty gravel road, look for parked cars...you must be close, the smell of pizza is in the air. Pizza? Until last week, I had never heard of the A - Z Produce farm. The "Pizza Farm" , as they're known, just outside of Stockholm, Wisconsin serves gourmet pizzas. One night a week, they make brick oven baked delights, made from the organic produce and meat from their picturesque farm. You can explain it, but you have to experience it to really understand it. This is an organic family farm. The herbs, vegetables and "happy pigs" provide the wonderful toppings for the delicious pizzas.

July 12th marked our 24th wedding anniversary...we said we were going to wait to celebrate, but instead we first had a wee little night out at "The Anchor" in NE Minneapolis, which I highly recommend for some of the best fish and chips in town...add a local Grainbelt Nordeaster and you've got it made. An inexpensive delicious eating experience. So I was really surprised when David said pack up a bottle of wine and a blanket, "we're going for pizza in Wisconsin"...I guess I wasn't too surprised, our friend Tim told us about this unique rural dining experience, so David thought we'd follow Tim's lead. The Fisher and Bannen Farm only serves pizza on Tuesdays from 4:30 to 8:30 p.m., and that means pizza, ONLY pizza. Bring your own "everything else"...and that's where you can get creative. We brought a bottle of red, a root beer for Pete, some salads, utensils and something to sit on. The fun and friendly couples sitting along side us in our little pine covered nook on the lawn were smart and stopped at Homemade pie shop in Stockholm on the way. They highly recommend the coconut cream pie...next time. I did have these beautiful fresh vegetables from our friend Bou's family garden to make some simple salads to go with our pizza.

The most unusual pizza, perhaps, is the four stations pizza. One-quarter of the pizza is sausage, roasted pepper and fresh mozzarella; a second is pepperoni, Kalamata olives, feta cheese, basil and garlic; the third is pesto, cherry tomatoes and fresh mozzarella; and the fourth is roasted beets, onion, basil and Gorgonzola cheese....next time!!

After you order your pizza from the great combos on the chalk board, you can sit anywhere you please...with the crowd, secluded in the trees with a table, candles and flowers, or close to the pasture with the animals!

Our pizza was ready in about an hour...the time was not an issue. We had fun observing the variety of people who had gathered there for the "Wood Stock" of pizza. "Hippies"...actually highly tattooed Bohemian types are quite the norm these days, book club ladies, "Red Hat Society" ladies, families, and couples looking for a romantic rendezvous.

This experience has inspired me...maybe we should open up our home? our backyard?...we could build a wood burning oven?...is it allowed in our the city's code? We could call it "Pizza Fridays at the Abes? I do have a baking stone and a grill, plus the life changing pizza and bread dough recipe from "Artisan Bread in Five Minutes a Day" This recipe is so easy...I swear. You can always have pizza or bread dough in your fridge!! I've been making Rosemary and Sea salt Foccacia out of this dough too.


Olive Oil Pizza Dough
(From Artisan Bread in Five Minutes a Day)
Makes about 4 pizzas)

2 3/4 cups lukewarm water
1 1/2 TBSP. granulated yeast
1 1/2 TBSP salt
1 TBSP sugar
1/4 c. extra virgin olive oil
6 1/2 c. unbleached all-purpose flour

Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container.

Mix the flour in. Use a wooden spoon, (you could use a stand mixer...but it's not really necessary) you are mixing the dough just until the dry ingredients are incorporated.

Cover, not airtight, and let sit at room temp. for about 2 hrs., until dough rises (nearly doubles)

Store in the fridge, keep it covered, but not air tight, and use within 12 days.

On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of the dough with some flour and pull off one quarter of the dough (using a serrated knife). This is about the size of a grapefruit. Put the rest of the dough back in the fridge to be used another day. Using floured hands, quickly shape into a ball and then roll out. I sometimes just stretch it. Using flour when needed to keep it from sticking.

I Wish I had one of these...but use what you've got. (That is actually OUR pizza in there!!!)

We picked #1 Combo - "Happy Pigs" for the evening. Roasted tomatoes, onions, basil, green olives, kalamata olives, and sausage.

Summer Squash and Goat Cheese Pizza

1 lemon
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced as thinly as you can pull off with a knife or your mandoline (I went for 1/8-inch thick with mine)
1/2 medium green zucchini, sliced as the same as above
Drizzle of olive oil
Salt and pepper to taste

Preheat your oven to 450 degrees. Roll your pizza dough into a thin 12-inch circle and lay it on a stone that has been dusted lightly with cornmeal.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you’re feeling fancy. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges




How about a Breakfast Pizza idea...This one is from the "Big Sur Bakery Cookbook"

6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour ( I use some cornmeal too) and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

Come on over! I'll make you a pizza and we can talk about Shaklee. Isn't it about time for you to find out more about these wonderful green, organic healthy products?...I would love to show you how great they are.

Contact your Shaklee distributor for more information. Fresh Clean water is so important for a healthy lifestyle. Check out the new "Get Clean Water Pitcher" We can't wait for ours to arrive.