vitamins

Here's a link to Word of Wisdom living blog that I like.

It gives you a 'quick answer' on nutrition topics, 

then includes the history and latest science on the subject also.

This post reports whole foods are the best source of vitamins.

18 microwave snacks to make in a mug

Remember the recipe that circulated for

Chocolate Cake in a mug?

Click here for links to a collection of 18 different items

to microwave in cup,

including the Strawberry Pie pictured above. 

This will be great for the college kids!

Not all the recipes are for desserts. 

Here's the list:

Breakfast

Cup Quiche 

Instant Blueberry Muffins

French Toast in a Cup

“Baked” Oatmeal In A Mug

Cinnamon Roll In A Cup

Snacking

Coffee Cup Coffeecake

Banana Bread In A Mug

Dinner

Mac and Cheese In A Cup

Meatloaf In A Mug

Coffee Cup Chilaquiles

Dessert

Chocolate Peanut Butter Mug Cake

Nutella Mug Cake

Cheesecake In A Mug

Chocolate Fudge S’mores Mug Cake

Cookie In A Mug

Chocolate and Caramel Mug Cake

Sticky Date Pudding In A Mug

Krumkaka

My mom is the pro at making them.

Krumkaka (crumb cake)
1 c. melted butter
1 c. sugar
4 eggs
1 t. vanilla
2 c. flour

Mix ingredients, put 1 dab butter in the middle of iron before first each
cake. Plop one spoonful of batter in and press close, cook 15-18 seconds
(varies slightly per press, every second counts) Roll on a cone to remove.
Will harden quickly.

Filling:
for chocolate, vanilla, butterscotch:
1 pkg. (4 oz.) instant pudding
1/4 c. powdered sugar
1 c. cold milk
8 oz. cool whip

Combine pudding mix, sugar, and milk in a bowl. Beat slowly at low speed
until blended, wait 1 minute and then fold in cool whip.


for strawberry:
2 c. whipping cream
3 T. powdered sugar
1 c. strawberry preserves

In bowl whip cream until soft peaks form. Add sugar, beat until stiff peaks
form, then fold in fruit preserves.

by Michelle, granddaughter of Barbara, 
and Allison (Michelle's mom), wife of Barbara's son Doug

Chicken Marengo

photo from here

Brenda sent me (Cheryl) this recipe, and Parker made it for our family.
It is tasty.

You can click on the recipe for a larger view.

by Brenda and Cheryl, two of  Barbara's four daughters

Guide to Grilling

Just in time for Memorial weekend—

Grilling Tips from Whole Foods Market.

Click here to go to the guide. It's very comprehensive, 

and includes the following categories:

Methods & Techniques

Beef & Pork

Poultry

Seafood 

Veggies & Fruits

Meat Substitutes

Making Grilling Special

Have a great weekend!

Latourelle Steak Salad

We went out to dinner at Multnomah Falls Lodge for the second time since living in Oregon, and only because we had a Groupon. I had the most wonderful salad. I want to make it at home. It was loaded with all the ingredients listed below, and sprinkled with grape tomatoes. Scott also had a wonderful evening special; unfortunately I don't have the recipe or ingredients for that. It was a nice dinner out, in a beautiful location. As a bit of trivia, my salad was named after a nearby waterfall...one of the many close to us.

Closing with the picture Scott sent me one night after I had made dinner and was wondering where he was. He'd ridden to Multnomah Falls on a beautiful afternoon...the long way home from work.

by Dee, wife of Barbara's son Scott

Quinoa Stuffed Bell Peppers

recipe and image from here

I made these peppers last week and really enjoyed them. 

Ian loved the inside, and Scott wanted them a bit more spice. 

Top with salsa (as spicy as you need) and sour cream.

Quinoa Stuffed Bell Peppers

1 medium onion, chopped
1 T. olive oil
2 ribs celery, chopped
1 T. ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15 oz.) can diced tomatoes, drained, liquid reserved
1 (15 oz.) can black beans, rinsed, drained
3/4 cup quinoa
1-1/2 c. water
1 c. pepper jack cheese [we just used cheddar]
4 large red bell peppers, halved lengthwise, ribs removed
Salt and pepper

Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.

Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.

Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.

Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!

by Dee, wife of Barbara's son Scott