New Shoes! I think I'm in love

The Black with white stripes, and a copper colored pair

These are the copper colored ones, I got to wear with brown & Khaki pants

Look how pretty!  These were last season's I suppose, and they were the only pair close to a brown color

Isn't is a nice heal?  For those of us who are petite in stature, it helps to have a good heel.

and comfy too!

These are the ones I have been drooling over since the summer

I've been planning this purchase for quite some time.

There's no place like home, there's no place like home!

The Benefit

So, these are the Aerosoles Benfit, and it seems they were featured on Dr Oz today.
I have a link: Dr Oz Foot Pain Relief part 2
The Benefit

Let me begin at the start of my workday today.  I piled out of my car in our parking lot, bag, lunch bad, car keys, and myself and somewhere in between getting out of the car and taking a few steps out of the parking to our building my heel bailed on me.  Now the pair of shoes I was wearing were the ones I have been wearing almost daily now for a year.  They were worn, and falling apart, but still looked fine and did a good job until today.  I picked up the broken piece and headed into work were dropping my things and plunking myself down in my chair I sat and examined the soles of my shoes.  This was funny because I had not checked them before today, the heels were both cracked, so the other one could have fallen off as well at any given time.  The soles were split across the pad of the foot, and I had already seen the inner padding peeling away bit by bit.  They had given up the ghost, fought the good fight, and stood their ground enough, it was time to let them go, only I had a full work day to get through before I could get a replacement pair.  It was rather funny walking all lopsided today, and I wondered if a stranger had passed by if they would have felt sorry for my gimp.  The lady at the Aerosoles store almost laughed, she caught herself though, quite gracefully, but I could have had fun with it if she had of really laughed.  Instead she lead me straight to the shoe I had been looking at for months, and then she asked if I had seen them featured on Dr Oz today.  I'm a curious person, so I had to look it up, and since I'm also one to share I've shown it to you as well.  Many Many customers and Dr Oz approve of this shoe!  It's stylish and comfy!

I have to say, I wore the copper ones out of the store, and my old broken ones were tossed.  My feet were happy walking out, there was a very short breaking in period, between the store and the parking lot, and they felt fine even then. DH was comforted by the fact I had been donating shoes for the last six months in order to convince him to let me buy them, but since they broke and I had already told him I was going to get them, he was fine and glad that I was happy with them. Oh, and as a side note, church will be happier in these shoes as well, since every time I wear cute shoes, they are the uncomfortable ones and we always end up going shopping or walking after lunch and my feet are killing me by the end of the day, but not in these.

I have more shoe news I will share after my birthday, it's exciting, and I can't wait to show you!

Red Chard Risotto - recipe from Farm Fresh to You

 

 

Red Chard Risotto

5 Cups Canned low-salt Chicken broth
2 Tbs olive oil
1 med onion, chopped
1 1/2 Cups Arborio rice or med-grain white rice (I used brown Basmati)
1 bunch red chard leaves, coarsely chopped
1/2 cup dry white wine
1/2 Cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring brother to simmer in medium saucepan.  Cover and keep warm.
Heat oil in heavy large Dutch oven over medium heat.
Add onion and saute until translucent, about 5 minutes.  Add rice and
chard and stir until chard begins to wilt, about 3 minutes. 
Add wine and simmer until absorbed, stirring occasionally, about 2 minutes
Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy
stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry
about 20 minutes.
Mix in 1/2 cup Parmesan cheese, season to taste with salt and pepper.
Transfer risotto to medium bowl. Serve, passing additional Parmesan
separately. Serves 6

I served this recipe with chicken, Cajun spiced chicken to be precise.  I actually added some salt to this recipe, which is kind of funny since I never add salt.  I was just unsure about the red chard and if it would need more.  I found that the Parmesan added enough saltiness for me, and that the additional salt was unnecessary.

DH tried it, and found it satisfactory.  I'm still unsure, I may or may not choose to block Red Chard from my monthly box, but it was good to have a recipe at hand in the box when this strange ingredient made it's way into my kitchen. Risotto, this was a creamy and flavorful dish, but I'm not sure I like risotto all that much, and the chard had nothing to do with my feelings for the dish.

I have been considering others view point on this leafy green, so here are some other options should you find yourself in a situation of having chard, and needing something to do with it.
Braised Pork Chops with Swiss Chard
Chickpea Soup with Swiss Chard
Tartines with Cheese, Peppers and Chard

There are other local farmers that deliver, check online for farms in your area you might just find a gem.

Delicious Birthday wishes!

I had to share my birthday well wishes from Cooking Light Table Talk, it was to good looking not to share. Of course I will most likely be making some further adjustments to the recipe, but I think I will have to try this one. Dear Dawn,   The Cooking Light Table Talk Team would like to extend our wishes for the happiest of birthdays. May the upcoming year be full of personal and culinary delight and discovery. Thank you for continuing to mix, dish, and decide with us! Happy Birthday, Cooking Light Table Talk

Black Forest Cherry Cake

Ingredients
Filling:
2/3  cup  sugar
2/3  cup  cranberry juice cocktail
1/4  cup  water
3  tablespoons  cornstarch
2  (14.5-ounce) cans pitted tart cherries in water, drained

Cake:
7.75  ounces  all-purpose flour (about 1 3/4 cups)
2  cups  sugar
3/4  cup  unsweetened cocoa
2  teaspoons  baking soda
1  teaspoon  baking powder
1/4  teaspoon  salt
1  cup  nonfat buttermilk
1  cup  fat-free milk
1/4  cup  canola oil
1  teaspoon  vanilla extract
2  large eggs
Cooking spray
2  cups  frozen reduced-fat whipped topping, thawed
1  tablespoon  kirsch (cherry brandy)
1/2  ounce  dark chocolate curls
Preparation
1. To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves. Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly. Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
2. To prepare cake, preheat the oven to 350°.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
4. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
5. Place 1 cake layer on a plate, and spoon half of cherry mixture (about 1 1/2 cups) evenly over the top, leaving a 1/4-inch border around edges. Combine whipped topping and kirsch in a small bowl. Spoon 1 cup whipped topping mixture evenly over cherry mixture. Top with remaining cake layer. Spoon remaining 1 1/2 cups cherry mixture onto cake layer, leaving a 1/2-inch border around edges. Spoon remaining 1 cup whipped topping mixture onto cherry mixture, leaving a 2-inch border from the edge of the cake layer. Garnish with chocolate curls. Cover loosely, and chill until ready to serve.

Yield

16 servings

Nutritional Information

Calories: 295 Fat: 6.4g (sat 2.3g,mono 2.5g,poly 1.2g) Protein: 4.4g Carbohydrate: 58.2g Fiber: 2.1g Cholesterol: 27mg Iron: 1.9mg Sodium: 259mg Calcium: 70mg

I am considering trying this recipe for the cake instead, and then using the filling for the rest of it.  I'm considering using the applesauce and honey one reader used instead of the sugar, it should add a bit more moisture as well as having less processed sugar.  I'm ready to celebrate my birthday in style.

Photo by Jeremiah Shilhavy

Coconut Flour Chocolate Cake

• 1 cup butter - softened
• 1 2/3 cups sugar (white or brown, Sarah recommends the whole sugar)
• 10 eggs (at room temperature)
• 1/2 teaspoon vanilla extract
• 2 cups coconut flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/3 cups whole milk or half n’ half
• Coconut oil

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.

Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.

Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

recipe by Sarah Shilhavy

Something Extra Digital

Here is a link to a digital magazine filled with recipes.
Something Extra Digital

There are some great recipes in here, some of which are gluten free as well as other seasonal recipes for those trying to keep healthy and in season with their eating habits.

I love to find new recipes, and see if there are things I might be willing to try.

Page 55 has Gluten Free Irish Soda Bread & Gluten-Free Chewy Cherry Coconut Cookies. Page 56 has Gluten-Free Cereal Bars and Gluten Free Chocolate Waffles. None of these seem to be very low carb but they do look tempting and delicious.

Gluten Free Irish Soda Bread
Ingredients:
1 cup brown rice flour
2/3 cup buttermilk
1/2 cup raisins
1/3 cup each: potato starch and tapioca flour
1/4 cup vegetable oil
1 tbsp. honey or sugar
2 tsp. xanthan gum
2 tsp. whole caraway seeds (optional)
1 tsp each: sea salt and baking powder
1/2 tsp. each: baking soda and unflavored
gelatin
1 egg, lightly beaten
Directions:
Prep: 10 minutes Cook: 50 minutes Serves: 8
1. Preheat oven to 350°F and line a baking sheet with parchment paper.2. Stir together all ingredients in a large bowl; mix well with an electric mixer on low speed.
3. Transfer to a lightly floured board and knead several times; shape into a round loaf and place on baking sheet, flattening slightly. Cut an X in the top with a small sharp knife and bake for 50 minutes or until loaf sounds hollow when tapped.

Nutrition per serving: 220 calories, 3 g protein, 8 g total fat (1 g sat.), 34 g carbohydrate, 2 g fiber, 7 g sugar, 30 mg cholesterol, 480 mg sodium, 5 points

Gluten-Free Chewy Cherry Coconut Cookies
Ingredients:
2 cups sugar
1½ cups melted butter
1 tbsp. grated orange zest
2 tsp. gluten-free vanilla extract
1 egg
3 cups Pamela's Baking & Pancake Mix
1/4 tsp. salt
1½ cups dried cherries (may substitute
dried cranberries)
1½ cups unsweetened coconut flakes (in
our Natural Foods Dept.)
Directions:
Thick coconut flakes add extra texture to these cookies. By far a test kitchen favorite, we couldn’t keep the staffers away from these chewy cookies!
Prep: 15 minutes Chill: 1 hour Cook: 10 to 12 minutes Makes: 3 dozen cookies
1. Stir together sugar, butter, orange zest, vanilla and egg in a medium bowl.
2. Stir in remaining ingredients, adding a little extra baking mix if dough is too soft. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Shape dough into 1-inch balls and place on prepared baking sheets and bake for 10 to 12 minutes.

Nutrition per cookie: 770 calories, 2 g protein, 11 g total fat (7.0 g sat.), 20 g carbohydrate, 2 g fiber, 11 g sugar, 25 mg cholesterol, 170 mg sodium, 16 points

Page 25 has a Chicken and Cheese Stuffed Portabella Mushroom recipe that I am very curious to try next.

Chicken and Cheese Stuffed Portabella MushroomIngredients:
2 large portabella mushrooms, stems
removed
1 cup shredded rotisserie chicken
2/3 cup shredded Italian blend cheese
1/4 cup sliced green onion tops
2 tbsp. California Sun-Dry Sun-Dried
Tomato Spread
1 tsp. Morton and Bassett Italian Seasoning
2 tbsp. each: shredded Parmesan cheese
and panko bread crumbs
Directions:
Prep: 10 minutes Cook: 15 minutes Serves: 2

1. Preheat oven to 450°F and place mushrooms stem side up on a
baking sheet.
2. Stir together chicken, cheese, onions, sun-dried tomato spread
and seasoning and spoon into mushroom caps. Stir together
Parmesan and bread crumbs and sprinkle over mushrooms.
3. Bake for about 15 minutes or until filling
is hot and cheese is melted. Recipe may
be doubled.

Wine Suggestion:
Pair with Kim Crawford Sauvignon Blanc Marlborough, New Zealand Bright, lively and perfect with tomato-based dishes.

Nutrition per serving: 390 calories, 30 g protein, 25 g total fat (10 g sat.), 9 g carbohydrate, 2 g fiber, 2 g sugar, 100 mg cholesterol, 720 mg sodium, 9 points

I also wonder how this would work in smaller mushrooms and served as an appetizer.  I love other stuffed mushrooms, and think this would be a nice appetizer for a party.


The In Season veggies they highlight are:
Beets
Turnips
Parsnips
Winter Squash


Of these I have cooked and love the winter squash, but I have not yet been keen on trying the others noted here. We'll see if later on I get some of these in my Farm Fresh to You Delivery.

My box of Farm Fresh Delights

 I have a new monthly service, of organic fresh foods delivered to my door. It's from Farm Fresh To You.  I had been checking around to see other services, and most of them had pick ups at the farmers market, or a whole foods store etc.  This I happened upon by being home at the right time, and answering my my door for a young lady who was walking the neighborhood.  It was completely by chance since I usually don't open my door for people with clip boards.  She explained that they delivered, and that I could go online and change the box size, mark items that I did not want to receive etc.  This sounded good to me. I'm trying to eat more healthy, locally, organic, and in season, this would complete all of my objectives. 

This week's Medium box included:

4 Fuji Apples
3 Anjou Pears
2lbs Minneola Tangelos
1 Bunch red Chard
1 head Green Savoy Cabbage
.5lb Trumpet Mushrooms
1 Bunch Carrots
1 head butter lettuce
1 lb yellow onion
1 lb red onion

The really good news, besides the fact that these were delivered and organic, was that they included two recipes that I will be using for some of the items I have never cooked or eaten before.

One for the red chard, and one to include the Trumpet Mushrooms.  I've taken a look at the rest of the ingredient list and those are flavors I enjoy, so I will use those recipes rather than look for some through Cooking Light.  I will have to plan something to use the cabbage with though, so that will take some thought.

I have decided not to make any changes to my boxes until I have tried all the new things that they will be sending out.  If after I try it, I don't like it then I will mark it as something I do not want.  But I am trying to add variety into my meals and into our diets.

I have planned to post the recipes and the pictures of them after I have made and eaten these new vegetables.  I will try to be honest, and open about the new things that I try.  But for now I'll just have to let you know that the tangelos were very good.  So, now I just need to get over this cold/flu thing and get my exercise routine going again.

By the way, if you choose to sign up with this company, please let them know that Dawn Black referred you. For the rest of you who are not in this region, there are other farms across the country and I'm sure that you can find some that will deliver to your home or office as well.  I'm all for trying new things, I hope that you are as well.

Christmas Eve celebration

fire going in the fireplace

Present under the tree

ornaments properly hung on the tree

New dinner napkins

table set for a feast

All the usual suspects in one group shot

I know I'm a bit late in posting these pictures, but our computer got a virus, and so I did not have access to these for a while.  We have a new computer now, thank you to my father-in-law, and hopefully our laptop will be functioning again soon.

We all have our family traditions, some we keep and pass down, some we inherit from our new families, some we all create together.  Our tradition of Christmas Eve dinner at our place, and Christmas day at my sister-in-laws place, these are fun new traditions that I look forward to each year.

The presents change, people grow, but the love of family remains.

Wordless Wednessday - sponge bath for puppies