Blueberry Coffee Cake

There is no story today, there is nothing but a fabulous coffee cake recipe. It is crazy simple and goes together quickly. It is our new favorite. Try it, you'll like it!!

 

Blueberrry Coffee Cake

Ingredients:

• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 tsp. grated lemon peel(don't omit this if you can help it - it really makes a difference)
• 1/2 cup butter, softened (1 stick)
• 1 cup milk (whole)
• 2 eggs slightly beaten (from free range chickens if you can get it!)
• 1 tsp. vanilla (homemade if possible)
• 2 cups fresh or frozen blueberries 
• Cinnamon and sugar to sprinkle on top  

Icing

• 1/4 tsp. almond extract
• 3-5 tsp. milk 
• 1 cup powdered sugar

Directions

Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan. Top with blueberries. Spoon remaining batter over blueberries. Sprinkle with cinnamon and sugar. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Don't Buy Stuff

Funny SNL Skit - crazy but I bet we all know people like this couple!

Easy African Chicken Stew

I am not sure how authentic it is but we sure liked it. Most African Chicken Stews have peanuts or peanut butter in it but I didn't want that flavor tonight.  This is a bit sweet, but savory also. It got 2 thumbs up all around. No one was crazy about the chickpeas except me but I liked the texture.

African Chicken Stew

2 large or 3 smallish boneless skinless chicken breast - from happy free range chickens if possible Or thighs or a combination -
1TBS coconut oil
1 large onion diced (largish chunks are ok)
3 whole carrots peeled and sliced
3 or 4 cloves of garlic minced
1 large can fire roasted tomatoes or home canned tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp tumeric
pepper
2 tsp honey (I just squirted some in the pan)
1 cup sliced zucchini or summer squash
1 cup sliced bell peppers - green, red and orange if you have it.
1 cup chickpeas (garbanzo beans)
1/2 cup golden raisins

In a large stew pot saute' onions and carrots in the oil over medium heat.. Slice the chicken into strips and then into smaller pieces - I slice my chicken horizontally first so you get 2 thin-ish pieces. Turn up the heat to medium high and add chicken and minced garlic stirring to combine. Put lid on and cook for about 2 minutes. Uncover and stir well. Add in your tomatoes, cinnamon, cumin, tumeric, pepper, honey, zucchini and bell peppers. Stir again and cover - boil for 10-15 minutes (you want your carrots soft) uncovering to stir occasionally. Add chickpeas and raisins, stir and cook a couple minutes more to heat through.

I served this over rice but it would be great with couscous.

I am linking this to Monday Mania @ The Healthy Home Economist, and I am excited to also be linking it to the Hearth and Soul Hop! Plus The Homemaking Link Up @ Raising Homemakers

Greens and Mustardy Cheesy Shells

Sometimes I take a great picture and sometimes you get blurry cheesy-ness. This is a blurry cheesy day. Don't let my lack of photographic talent keep you from trying this. It is a lovely side dish and would make a delicious light vegetarian meal.
This gets a thumbs up from all my kids who were here to try it - 6 in all. I liked it and my husband tried it (he doesn't like noodles - weird, I know) and ate his portion without negative comment - that is a thumbs up from him!

Greens with Mustardy Cheesy Shells

12 oz medium shells (regular or g/f)
2 TBS butter
2 TBS flour (use cornstarch to make this g/f)
1 1/4 cups whole milk
1 TBS Dijon mustard (I didn't have any so I used a grainy one - made it pretty mustardy!)
1/8 tsp ground nutmeg
a pinch of cayenne pepper
1 1/2 cups shredded sharp cheddar cheese
2 cubes frozen greens or 1 small bunch spinach thick stems discarded, leaves roughly chopped

1. Cook pasta according to package direction - I always put a big pinch of salt in my pot for flavor
2. Thaw your cubes of frozen greens - I just put them in a zip top bag and set in a bowl of water to speed up the process - don't microwave please.
3. If you don't want to clean another pan than after your noodles are cooked and you have drained them make your cheese sauce in the same pan. Melt the butter, add the flour cook for 2 minutes to loose the raw flour taste. Slowly whisk in your milk. Cook, stirring occasionally for about 5 minutes - you want it slightly thickened.
4. Whisk in the mustard, nutmeg, cayenne pepper, 1 cup of the cheese, 1/2 tsp of salt and a 1/4 tsp pepper. Add your greens and stir around then the noodles stirring to combine.
5. Heat your broiler and then transfer the noodly goodness to an ovenproof baking dish, top with remaining cheese. I didn't, but this would be good with a bread crumb topping. Broil until golden brown - watch closely because from golden brown to burnt is one distraction away from each other.

This was really good with a baked ham that I had glazed with a honey mustard sauce. (Pitch that bag of instant glaze that comes with many hams - full of nasty stuff - and make your own.)

Leftover Fried Rice

My sister has had a crazy rough year - she is a young mommy with 5 little kids. In the last 12 months they have had some crazy hospitalizations - her baby was born premie, then he got RSV and almost died - he also has an aspirating problem and has had a feeding tube in for 6 months , she got mersa and almost died, her husband and two kids got it and needed emergency care, her daughter had a UTI that caused her to get so sick she needed hospitalizing.

The craziness doesn't end there - my nephew who is 6 years old had a major emergency surgery two days ago and is not doing well - he is in intense pain still.  Poor buddy!

Each time, I have kept her other kids when someone was hospitalized. I am so blessed to be able to do that for her. I adore those kids, and so do my children - we love having them. The only problem comes at meal times. I don't cook like their mommy does.  So when I put something like beef stew with beets or stuffed shells in front of them their knee jerk reaction is "I don't like that." I encourage them to try a little bit and also try to respect their preferences but with feeding my 8 and them I just can't be a short order cook.

Anyhow, I was sure I was going to get the "I don't like that" response when I put the pork fried rice in front of them tonight and I did but once they tasted it they were sold! They ate their bowlfuls without complaint and I even got a compliment or two. My kids ate second and thirds until it was all gone. All this to say this has been kid tested and kid approved!



I have no picture and to be honest it was rather grey looking, but the fried rice I made for dinner was simply delicious. That is the wonder of a dish like this - I threw together a bit of this and a bit of that and it turned out yummy!

Don't do exactly as I did - make it your own use up what is in your fridge. The simpler you make it the easier. I have made Bittman's recipe many times but tonight I just wanted to use up some leftovers.

Really this post is for me - so I remember what I did next time. If the process helps you - hurray!!

The secret to success is cold rice. I had some leftover sticky rice and I also made some long grain rice using homemade chicken broth to add to it. I cooked it first and then put it in the fridge to cool.

In my ginormous iron skillet I sauteed leftover chopped onion (about a quarter cup, if I didn't have leftovers I would have put more onion it), added a couple cubes of frozen already cooked peppers. (I will tell you about that another time), a cup of shredded zucchini that was frozen, leftover scrambled eggs (I always put a bunch of eggs in mine at the request of my family.) Plus broccoli and peas that were leftover from other meals. To this I put about a cup of pulled pork that I found in the freezer. It added a bit of sweetness to the dish. To all this I added a cup or so of homemade chicken broth.

As far as seasonings go, I splashed some soy sauce, 2 tsp or so of sesame oil and a pinch of chinese five spice. This makes a delicious combination of flavors that is perfect for children and adults alike. When it was all warmed through I added the rice and stirred to get all the delicious liquid on every rice grain.

So, in short you need:
leftover, cold rice
a protein of some sort - chicken or pork or even beef
scrambled eggs
vegetables - cooked
soy sauce
sesame oil
chinese 5 spice
a bit of bbq sauce - optional

Granola Bars - Crazy Awesome Delicious

Crazy Awesome Delicious Granola Bars.

um, I am just saying - these things are amazingly delicious. 

I make granola often but I think these are the best yet.
We like bars that you can take with you, and these stick together.

I have found the perfect combination of butter and honey and granola -ee goodness. 

Granola Bars

4.5 cups oatmeal toasted
1 cup self rising flour or 1 cup flour and 1 tsp baking soda
1 stick of butter, melted
1/2 cup honey
1/3 cup brown sugar
1 tsp vanilla
2 cups total of addins - chocolate chips and pb chips, raisins, craisins, dried fruit bits, shredded coconut - whatever you want
optionally you can add a bit of wheat germ and/or nuts. I also sometimes add about 3TBS baking cocoa.

Put your oatmeal on a large cookie sheet (with sides) and bake in a 325 degree oven for 15 minutes stirring once halfway. Remove and let cool.
Meanwhile melt butter on stove in a small pan, add your honey and brown sugar stirring to combine. Just before you remove the pan add the vanilla and stir.

In a large bowl combine everything else. Then add in the butter/honey goodness and stir to completely combine. Put the granola in a large greased cake pan (9x13) pressing down hard. I cut an old plastic bag open and lay it on top to press on. Bake in a 325 degree oven for 18-22 minutes. Let cool 10 minutes and cut into bars. Then let it completely cool before removing.

These are sooooo much better than anything you can buy - and full of yummy, healthy goodness.

I am submitting this to Life As Mom's Frugal Friday  and Erin @ EKat's Kitchen's Friday potluck.

Canning and a great Overnight Roast Tip

I am so excited - I have learned to can - and it is stinkin' fun! So far we have made salsa, relish, tomato sauce, chunky tomatoes, beans, raspberry jelly and my absolute favorite - tomato jelly!!

Wahoo!! 

Tomorrow I will be attempting pears and peaches. I can't believe how much I enjoy doing this. For so long I was afraid of failure and that it would be just a short lived hobby. Not anymore. To see the jars on the counter full of yummy deliciousness and to know that I did it fills me with joy.

Later, when the weather turns colder I plan on canning some of the meat in my freezer, I will be using a tip I discovered that will help the process move along.

Cook your roast overnight at 200 degrees. 

Put it in before you go to bed and take it out when you get up, usually 8 to 10 hours of cooking. Alternatively you can put it in a crockpot to cook overnight if you don't want to keep your oven going  so long.

(At this point I will can the meat with homemade broth or gravy.)

Then let it cool for about an hour and put it into the refrigerator. 

An hour or so before dinner, put it back into the oven with onions and potatoes and carrots at 350 degrees. 

The roast will be so tender. 

Also, during the winter months, it helps to warm the house. 

During the summer, it keeps your house from heating up during the day.

SNL Corn Syrup AD - too funny!

Watch this to the end!

Seriously Free Vegetable Stock

Until I started down the REAL food path several years ago I didn't have a clue how to make stock/broth - bone or vegetable. As a matter of fact I didn't know anyone who made their own. I still don't - at least not in real life - I am a crazy oddity to my family and friends. But you think I am sane don't you?

I could wax on and on about bone broth - especially chicken feet broth - but today I want to talk about vegetable stock. It is so simple you are going to be kicking yourself for waiting so long to make it. Just think, you control all the ingredients - no msg,  excessive sodium (you can and should use wonderful sea salt)  and other nasty additives.

There are plenty of "recipes" to make it but really all you need to know is to be cautious about adding too many strong flavored veggies such as broccoli, brussels sprouts and cabbage as they can easily be overpowering. Other than that really any vegetable you have can go in. After you have made a few batches you will have a better idea what you like.

The taste is far superior to the canned or boxed and often it is dang near free. Mine today was - dang near free. My uncle has a garden that he allows me to glean from - I thinned his beets, carrots and onions, picked some green beans, a ginormous zucchini and a few smallish tomatoes. All of which I cleaned and put in a crockpot. To this I added some celery that was past its prime and some garlic, salt and pepper. I just used the beet greens but added the whole carrots, greens and all. I covered this all with water and cooked it on low all day.

It is the best smelling/tasting vegetable stock ever. All for the cost of limp celery and garlic - hmm, $.50?? I got almost a gallon. Which I strained and put in canning jars and then when cool will put in my freezer.

I don't always have free veggies for the picking and so, when I know I am going to make some I start saving my scraps in a bag in the freezer - you know, the bottom of asparagus, broccoli, bits and pieces of onion, mushroom stems, peppers - what have you. (I usually give them to the chickens) When I get a decent amount I add whatever is in the fridge that needs using up - always some carrots, celery and onion plus a bit of garlic to the crockpot along with the scraps from the freezer.

You often don't need to peel the vegetables - just be sure they are clean. You can vary the seasonings to your own taste or what you plan on making with it.

While bone broth is my usual go to liquid for so many things, sometime a nice light vegetable broth is what a recipe needs.

I love making stock/broth because it is not only frugal, but healthy and helps me to come closer to a zero waste kitchen! I HATE wasting food - don't you?

In case you are curious - I use it to make rice, soups, sometimes during lent it is the base for my lentil soup. How do you use it?

So, do you make your own stock/broth? Do you know anyone else that does? What do you always/never add to yours??

Turkey Chop Suey

Is chop suey authentic anything?? Other than a yummy dish? I don't know but I really like it. When I make it that is. Please indulge me on another recipe in which I start out with something you know and love and then change, change, change it because I don't have all the normal ingredients.

In an old Taste of Home Book (2007 Annual Recipes) I found the original which was a use for leftover turkey - which is what I needed to do. I cooked a turkey that was in my freezer in anticipation of getting a half of a cow worth of meat and I needed the space. Then the temps hit 97 degrees for a couple of days and who really wants a turkey dinner when it is that hot?

This is my take on the recipe - it used up some random veggies in my fridge, and because I am unbelievably out of tamari sauce I "invented" my sauce - which was really good.

Any veggie would work but these were really yummy!

Turkey Chop Suey

1 small onion diced
2 celery ribs, sliced
1 leek, sliced thin in half moons, cleaned well
1 small zucchini sliced in half lengthwise and then sliced thin in half moons - parboiled
1 small container of mushrooms sliced thin
1TBS butter 1 TBS coconut oil
2 - 3 cups cooked chopped turkey
2 cups turkey broth - made from your turkey carcass
2 TBS cornstarch
1/4 cup cold turkey broth or water
3 TBS tamari OR 2 TBS fish sauce and 2 TBS teriaki eel sauce
1 can of bean sprouts drained or one small bag fresh
Hot cooked rice

In a large skillet, saute the onion, celery, mushrooms and leek in butter/coconut oil. Meanwhile bring a small amount of water to boil in a small pan and add your zucchini - parboil for 3-4 minutes. When zucchini is soft dump the whole pan, liquid and all into your skillet. Add turkey and broth, bring to a boil. Reduce heat.

Meanwhile in a small bowl combine cornstarch and your 1/4 cup liquid plus the tamari stirring until smooth. Add to pan and stir. Bring back to a boil and stir for a couple of minutes until liquid begins to thicken. Add bean sprouts and cook a bit if fresh. Serve over rice.

Alfredo Sauce - Super Simple and Delicious!

I happened upon a delicously simple recipe for Alfredo Sauce at The Sushi Snob - wonderful as it is but like many people do with recipes they find I changed it up a bit for my family.

My husband will eat anything I put in front of him but if I were just cooking for him he would never eat a spaghetti type noodle again, ever. He will eat, and kind of like penne or rigatoni or even ziti but that is it - and they cannot be over cooked - mushy just grosses him out. All this to say I didn't use fettucini noodle in my dish!

Alfredo Sauce - Super Easy
1 stick butter
1 small container whipping cream ( not the fake stuff, real whipping cream ;o)
1 cup freshly grated parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
Optional but we really like it:
1 cup cut up orange pepper
1 clove garlic, minced
One and a half cup meat (turkey, chicken, shrimp - whatever!)

Melt butter, add whipping cream and stir to combine cooking over medium heat. Add cheese and spices stir to combine. That's it - seriously!

Now when I made this I chopped up some orange peppers I had in the freezer and saute'd them a bit in a little coconut oil, then added 1 clove minced garlic for a minute. To this I added about a cup and a half of cooked turkey - chicken or shrimp would be delicious too.

I added this to about  8 oz of cooked rigatoni - and didn't have near enough for the 8 people at the table. I will double this next time.  If you used g/f noodles this would obviously be gluten free - but you knew that right?!

My guess is it serves 4 perfectly!

I am linking this to Ekat's Kitchen's Friday Potluck! 

Mexican Corn with Cream

Tessa once again had to make a dish for Spanish class. (Remember her Holy Week Donuts?)
She forgot until this morning - typical child -
anyhow thankfully I have a recipe book addiction and happened to have one aptly named "The Complete Book of Mexican Cooking" by Jane Milton. Tessa desperately looked through it hoping to find a recipe with the following criteria:
1. Authentic-ish
2. Easy
3. Portable
4. We had the ingredients
5. Not a lot of steps

I think we came up with a winner - so much so that I am going to start making this as a regular dish in our meals - and certainly something to take to a potluck. This is a winner people - trust me. It reminds me of the corn on the cob you can buy from street vendors in Mexico - only better!

Mexican Corn with Cream

4 ears of corn (or 2 cans, drained;or 1 bag frozen)

1/4 cup butter (I used part coconut oil)

1 small onion finely chopped

1/2 small can (4oz can) of fire roasted chilis - more or less to taste

4 oz cream cheese (1/2 a brick)

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste.

Strip off the husks from the corm and pull off the silks. Place the ears in a bowl of water and use a vegetable brush to remove any remaining silks. Stand each ear in turn on a board and slice off the kernels, cutting as close to the cob as possible. OR open and drain your 2 cans, OR simply open the bag.

Melt the butter in a saucepan, add the chopped onion and saute' for 4-5 minutes, stirring occasionally until the onion has softened.

Add the corn kernels and cook for 4-5 min. until they are just tender (if using fresh) add the chilis and stir.

Stir in the cream cheese and parmesan cheese. Cook over low heat until both cheeses have melted and the corn is coated in the loveliness of the cream. Season with salt and pepper. This is best served either immediately or use a small crock pot.

I am linking this to the Hearth and Soul Hop!

Happy Mother's Day

I am abundantly blessed.

I have 8 awesome living children (our sweet baby Luke and 4 children we never met in heaven) and one beautiful granddaughter, a loving husband and an incredible extended family. 

I thank God every day for these blessings and so many more. 

I do not take for granted the gift of fertility that I have been given. 

When I was young I had two dreams - I either wanted to be a nun or the mother of a large family.

I always assumed I would have eight children, never any less. 

A mom of a large family because that is what I knew - I am one of 10 - and I thought that was wonderful.

A nun because I wanted to be a saint and all saints it seems were nuns! LOL
I know now that there are many mothers who must be saints, because I  know so many incredibly holy mothers who pray and sacrifice daily for their families.

 While I have the utmost respect and gratitude for all the women who give their lives to Christ in a religious order I am grateful that this is the life God has called me to.

I am thankful for dirty dishes - it means we have plenty to eat.
I am thankful for laundry - it means we have plenty to wear.
I am thankful for bathrooms to clean and groceries to put away.
I am thankful for dandelion bouquets and sticky kisses.
I am thankful for babies and toddlers - they grow up too fast.
I am thankful for grade schooler's and the crazy things they do.
I am thankful for teenagers - I know my time with them is so short and they are so interesting!
I am thankful for young adults and the new and wonderful relationship we have.

I know that Mother's Day is a day in which Mom's everywhere know that they are truly blessed!

I am off to thank Mimi - for all of  her unseen and unknown sacrifices she has made for me.
We will be putting flowers on my Mother-in-law's grave today.
Join me won't you and thank the mothers in your life?

Beef Enchilada Lasagna

Tonight for dinner I combined two recipes - I took the sauce from my Amazing Chicken Enchiladas and layered it like Taco Enchilada Lasagna  but I used shredded beef from a pot roast I had cooked in the crockpot and had in the freezer to add to a meal. I loved it. My husband thought it was too spicy. My daughter's boyfriend added Louisiana hot sauce. Spice is so personal.

I think this is another winner - I will just tone down the spiciness (I didn't have a jalapeno so I added a TBS of homemade  fermented hot sauce - that is what put it over the edge I think).

I have no picture but it was sure tasty.

1. cook a pot roast in the crockpot till it falls apart. (put in roast, sprinkle some onion powder, garlic powder, cumin and pepper on top, then add water just to the top - you don't want the spices in the water. When done let cool a bit and then shred it with two forks or your fingers. I put it in small containers and froze.)

2. Make the Enchilada sauce.

3. Put a small amount of sauce in large pan.

4. Add a cup and a half of sauce to meat plus a small can of black olives diced. Heat.

5. Dip corn tortillas in sauce and put down a layer in your pan.

6. Put a layer of the meat sauce.

7. I forgot to tell you to shred some cheddar cheese - do that and spread some on top of the meat.

8. Add another layer of the sauced tortillas, meat and cheese.

9. Top with a final layer of sauced tortillas, any leftover sauce and cheese.

10. Heat in a 350 degree oven for about 15 minutes.

11. Let stand 5 minutes. Cut and serve with sour cream and more hot sauce if needed.

Submitted to Ann Kroeker's Food on Friday and EKat's Kitchen's   Friday Potluck.

Hearth and Soul Hop # 46

 

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #46!!

Hello foodie friends - I want to thank everyone who participates in the Hearth and Soul Hop - especially those who have linked up through my blog. 

I have been praying about my hostessing the Hop and have come to the realization that I can no longer be a hostess. Without going into the whole story I just know I need to focus on my family a bit more. -

 I have 8 children, 21, 20, 18, 17, 15, 14, 13,12 and 6.(and a beautiful 2 year old grandbaby)

 They have all complained of my computer time and I must respect that - they will only be around a short time more. They grow up so stinkin' fast!

Next week link up at one of my wonderful co-hosts - all the links are below. 

Please know that I leave a little piece of my heart with the Hearth and Soul Hop - I have been doing this for almost a year and have met so many wonderful people.

Love to you all!

Christy

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 

Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from      your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort  it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our       souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 

Jason of Alternative Health and Nutrition News

April of The 21st Century Housewife

Swathi of Zesty South Indian Kitchen

Alea of Premeditated Leftovers

Michelle of Fit Foodista

Kankana of Sunshine and Smile

If you'd like to use a badge, please feel free!

here

Hearth and Soul Blog Hop vol. 45

 
HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #45!!
Hello friends - my trip was amazing - I want to move there! 
One of the exciting things we did was going on a foodie tour - it is called "The Hole in the Wall Tour"  
I would recommend it to anyone visiting Oahu - great fun!
Please  link up and visit all the great foody love that is linked to the Hop!
Aloha!!!!
Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
<a href="http://frugalcrunchychristy.blogspot.com/search/label/Hearth%20and%20Soul%20Hop " target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/HnSFCC.jpg" border="0" alt="H‘nSFCC"></a>






here

Hearth and Soul Blog Hop vol. 44

 
HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #44!!
I will be heading to the beautiful island of Oahu on Wednesday and won't be back until next Wednesday.
I am taking my husband for his 50th birthday - he is an old geiser but I surely love him! 
One of the exciting things we will be doing is going on a foodie tour - it is called "The Hole in the Wall Tour"    
It is supposed to be fabulous - the one sad thing is we can only do it on the last day so we won't be able to go back to any of the places we visit!
Please still link up and visit all the great foody love that is linked to the Hop!
Aloha!!!!
Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
<a href="http://frugalcrunchychristy.blogspot.com/search/label/Hearth%20and%20Soul%20Hop " target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/HnSFCC.jpg" border="0" alt="H‘nSFCC"></a>







here

Cube Steak Beef Stroganoff

Cube Steak Beef Stroganoff

I have tried and tried to cook cube steak so that my family will not only eat it but like it.

Besides being a frugal piece of meat I always seem to get some when we get our quarter of a cow, and if you know me you know I don't waste a perfectly good piece of meat! 

(think liver, heart, tongue and feet.)

I have been sadly not very successful until tonight.

I think the trick was omitting the flouring step.

That's right I just browned the meat in lard and moved on and I really liked it and my family well they said it was OK and it all got eaten.
I love it when I discover a way to feed my family frugal, nutritious and even slightly - or more - delicious food!

I would like to try this with browned hamburger next time because the sauce is yummy!

Cube Steak Beef Stroganoff

1 package of egg noodles

6 decent sized cubed steaks cut into 2x1" pieces

4 TBS flour

1/2 onion, diced

1 garlic clove, minced

3 tablespoons lard or tallow (plus more if needed to cook the steak)

3 tablespoons butter

1 1/2 cups water (or beef broth and then omit veggie powder)

1 small carton whipping cream or 1 cup milk

1 TBS veggie broth powder OR 1 1/2 cups beef broth

1/8 teaspoon cayenne pepper

1/8 teaspoon ground rosemary

1/4 cup sour cream (eyeball this and add more if you like a stronger flavor)

Salt - lots

Pepper - lots

1. Cut steaks into small pieces.

2. Cut up onion.

3. Heat the lard in a pan. When it's hot, add pieces of the steak making one layer (you will be doing this in batches. Brown on both sides - be patient it is worth it. You are not going to get the steak all the way cooked at this time. When it's browned on both sides, remove from the pan. Repeat until all of the steak is cooked. Add more lard if necessary.

4. Add diced onions to the pan. Sprinkle onion with salt and pepper. Stir until onion is translucent. Add minced garlic and cook about a minute.

5. Add 4 tablespoons of flour to the pan and stir it into the onions. Let cook for 30 seconds.

6. Slowly start adding the water. Stir to break up the onion/flour mixture. Sauce will begin to thicken. Add vegetable powder, milk, cayenne, rosemary. Add additional salt and pepper if needed.

7. Add cubed steak back to the pan.

8. Simmer the meat in the sauce over medium heat. Add water if needed to thin the sauce and stir periodically.

9. It is time to begin the noodles. Add a teaspoon or so of salt to the cooking water. Cook the minimum time.

10. The noodles and the steak should be done at the same time.

11. Add sour cream to sauce and stir until it's incorporated. Taste again to make sure it's well seasoned and that you like the amount of sour cream.

12. Pour sauce over the noodles.

13. Stir it all together and serve.

Notes:
You can add mushrooms to this if you like. I didn't this time but I may next time.
I really think the cayenne pepper is key - it gives this dish just the right amount of ummpf. I also used very little sour cream because the sauce was yummy without it.
Try this with browned hamburger next time. I think it will go over better.

I am sharing this with the Hearth and Soul Blog Hop and Real Food Wednesday and a new to me - Raising Homemakers Homemaking Link Up and EKat's Kitchen: Friday Potluck.

Hearth and Soul Blog Hop vol. 43

 
HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #43!!
Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
<a href="http://frugalcrunchychristy.blogspot.com/search/label/Hearth%20and%20Soul%20Hop " target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/HnSFCC.jpg" border="0" alt="H‘nSFCC"></a>







here

Robyn O'Brien's Ted Talk

This is so worth your time to watch. It will make you mad and hopeful.

Amazing Chicken Enchiladas

 

 

Josh turned 15 over the weekend - sigh, where does the time go? He a BIG boy towering over me and already the tallest in the family. It is hard to wrap my mind around it.  He is my sweetest, most loving child. He kisses me and thanks me all the time. He is thoughtful and caring. I love him so much!! 

He requested a chocolate cake and let me tell you the cake I baked didn't disappoint - I made him Pioneer Woman's The Best Chocolate Sheet Cake Ever - and good gosh all friday, it is one SUPER SWEET TREAT!!! I omitted the nuts in the frosting but otherwise followed the recipe exactly.  The is my new favorite cake. You can't eat much it is so rich but wow does it taste amazing. Perfect for my big boy!

Then for dinner I made homemade chicken enchiladas - it was a hit - so much so my husband requested I make it again and for company! That my friends is the highest praise he gives and I am still smiling. 

It came out rather spicy but delicious. This is definitely a winner

 Amazing Chicken Enchiladas

Ingredients

• 1 small onion, chopped (about a cup)
• Coconut oil or butter or combo
• 4 small cloves garlic, minced
• 1 lg can tomatoes, fire-roasted if you can get it
• 1 jalapeno - no seeds
•  red chili powder (start at one tsp and keep tasting)
• 1 teaspoon sugar
• 1/2 cup to 1 cup of water
• 1 tiny can of sliced black olives - chopped
• 12 corn tortillas
• Coconut oil or lard
• 2-3 cups of bang bang cooked chicken
• Salt
• 2 cups grated cheese (about 1/3 lb) I used a combo of cheddar and Monterrey jack

Method

1 Preheat the oven to 350°F.

2 Prepare the sauce. Coat a large iron skillet (if you are lucky enough to have one)  with oil and sauté the onions on medium heat until translucent, this just takes a  few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender with the jalapeno. Add the onions and garlic to the blender and just blend a bit. Put the red sauce back into your pan and bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor.  It depends on your taste and how strong the chili powder is that you are using. I used way too much for us this time - will start small next time.  Also, the tortillas and chicken will absorb some of the heat, so you want it a bit spicier than you would think.  Add a tsp or so of sugar if necessary to cut down on the acid from the tomatoes. You want your red sauce to have more of the taste of the chili and less of the tomatoes. As the sauce simmers, you will need to dilute it with water to keep it from getting too thick. I let it simmer for about 5 minutes. Then remove from heat.

3 Mix in  about a 1/4 cup of the sauce with the cooked chicken, add the olives and stir. Sprinkle with a little salt. Set aside.

4 Prepare the tortillas.  Heat a small iron skillet on med-high heat. Add enough oil  to coat the pan. Cook the tortilla for a little bit - a minute on each side at the most, you are just heating them up  a bit and then you dip the  tortilla in the sauce to coat the tortilla with sauce on both sides.I used tongs to flip the tortillas around.

5 Assemble the enchiladas. Use a large baking dish. Lightly cover the bottom with some red sauce. Then place a couple spoonfuls of the chicken mixture in the center of a tortilla, add a bit of cheese and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.
Sprinkle with the remaining grated cheese.
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
 I served  this with sour cream and I bet it would be fabulous with guacamole!

Notes:
1. can use up to 2 TBS of chili powder but that would be way too spicy with the jalapeno.
2. Having the chicken cooked and bang banged ahead of time would make this go much quicker.
3. Double this for our family (only 5 of us were here and we ate every bite) Maybe make one a bit spicier than the other.
4. I liked the sauce way better than any I have tasted before - from scratch is definitely the way to go!

How about you, is there a sauce you make now that just knocks the canned version out of the running? Or one that you would like to make from scratch and haven't yet tried?

Update 10/25/11 All I had was pepperjack cheese which is way too spicy for my husband so I melted a brick of cream cheese and mixed in the pepperjack which I then put on top of the enchilladas (no cheese inside, I didn't have enough). This made a delicious variation that I actually like better.

I am linking this to the Hearth and Soul Hop and Fudge Ripple's Tuesday Night Supper Club.  Plus Amy @ Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.  
and Kelly the Kitchen Kop's Real Food Wednesday.

Hearth and Soul Blog Hop vol. 42

 
HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #42!!
Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
<a href="http://frugalcrunchychristy.blogspot.com/search/label/Hearth%20and%20Soul%20Hop " target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/HnSFCC.jpg" border="0" alt="H‘nSFCC"></a>







here

Hearth and Soul Blog Hop vol. 41

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #41!!
I am back from Disney World - what a great trip - however I must admit I missed my own cooking - I was craving real butter and coconut oil terribly! However, not needing to cook or clean was lovely! 

This is the week we say goodbye to my dear friend ButterpoweredBike At Hunger and Thirst as a co-host of the Hop. I have learned so much from her - she has changed how I view the world around me - I knew nothing about foraging before "meeting" Butter and her crazy awesome cooking style. We will miss her but know that this is the right path for her. I wish her every great thing!


Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
<a href="http://frugalcrunchychristy.blogspot.com/search/label/Hearth%20and%20Soul%20Hop " target="_blank"><img src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/HnSFCC.jpg" border="0" alt="H‘nSFCC"></a>







here