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

Hearth and Soul Blog Hop vol. 40

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #40!!

It seems like there is always something going on around here.....
 I am so excited to announce that NEXT week we will be adding 5 new hostesses to the Hop!! WooHoo!
I am just thrilled to have these wonderful ladies and bloggers be a part of our little family here.
If you are a regular Hopper you will recognize
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankata of Sunshine and Smiles

They will all be writing hello posts this week and will begin hosting and commenting next week!

I am headed to Disney World with 2 of my children and 60 or so other teenagers!
Yes, I am chaperoning my children's band!! I am so excited,
I love hanging out with teens and these are some great kids!
PLUS I get to go to Disney!!!!!!!

So, I will not be around this week - please be sure and visit some of the posts that are linked up -we always get such great links!


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:

A Moderate Life

girlichef

Hunger and Thirst
Frugality and Crunchiness with Christy 
Alternative Health and Nutrition News
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>

Cheese Stuffed Jumbo Shells

Sometimes the recipes on the back or sides of boxes are wonderful - and this is one of those times. I basically followed the recipe on the back of the Meijer noodle box for Jumbo Shells. I used to make this all the time and it is a hit at our house. I quit making it when I learned of our different food allergies. A couple weeks ago I made it and it was the most delicious cheesy stuffed shells.

This wasn't just any dinner - we had 15 guests, all high school girls basketball players - and let me tell you that while they are incredibly polite you KNOW if your meal is a hit or not. I have been hosting "team eats" several times a year for 6 years now - I do it for every sport my kids are in - I love it. That night they ate every scrap of food, so I think it was a hit.


I want you to start with the Cheesy filling, then make the meat sauce, and finally boil your noodles - ok?

Cheesy Filling
2 containers of ricotta cheese (about 30 oz)
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
8 oz mozzarella cheese, grated
2 frozen spinach cubes - thawed - optional (I cook spinach and then blend it and freeze in icecube trays)
2 eggs, beaten
1 TBS parsley (I used dried but fresh would be better)
salt and pepper

Mix it all in a big bowl with a spoon. Put it in the refrigerator until well chilled. When you are ready to fill the shells put about 1/3 in a big plastic bag - snip the corner off and squeeze like you are frosting a cake.

I then made a homemade meat sauce - to which I added 2 Italian Sausages, cooked in the sauce and then sliced. This could totally be a vegetarian dish if you used a marinara sauce instead -which I have done in the past. I like to serve this on Fridays in Lent.

Boil your noodles in salty water.

You will need 2 casserole dishes - lightly oil them(I used coconut oil but butter or lard would work too). Then put about a half of a cup of your meat sauce  in each and spread it around. Place your FILLED shells on the sauce. Pour remaining sauce over the shells and bake for 45 minutes in a 350 degree oven. Serve immediately.

While I haven't done it I am sure this can also be made ahead (up to the point where you cook it) and frozen. It would make a great meal to take to a new mommy!

This makes enough to serve oh, about 8 people - if you are serving 15 basketball players you will want to double the recipe.

I served this with a salad and garlic cheese bread. And for dessert I made my famous strawberry poke the hole cake - truly a most delicious dessert. Its not my recipe, and well, it isn't very healthy - but Dang is it ever delicious.


I am linking this to the Hearth and Soul Hop!

For Japan with Love - Such a little thing we do.

Because sometimes there is nothing you can say.
Because sometimes we should stand together.
Because sometimes it seems all we can do.
Because sometimes we must get involved.
Because sometimes we should pray.
Because we should always love.
Because sometimes we must donate.

http://forjapanwithlove.com/

Golden Layer Cake - Bittman Style

It has been forever since I have "tackled Bittman". I love his books - they are set up just the way I love them. Give me a recipe and then show me 27 other variations. It is how I cook generally - IF I use a recipe at all.

Sylvia and I were discussing what we should do for St. Patty's Day - her teacher taught them to make Leprechaun Milk - it is magical and delicious. First you need "spetachio" pudding and some milk - put a little bit in a jar with a lid and shake shake shake - ta da! Leprechaun Milk!!! If you put too much dry mix in the Leprechauns turn it into pudding - true story!!! (I you can't find "Spetachio" you can try Pistachio).

After we had fun with that she wanted to make a green cake. I had to ixnay the green colored cake - just sounded gross but I agreed to make a cake with her.  So out came my "How to Cook Everything" by Mark Bittman and on pg 907 was a delicious sounding recipe for Golden Layer Cake. Perfect because we decided it is the gold at the end of my rainbow!! Being that I am a leprechaun and all!

Sylvia helped crack eggs and stir flour, she poured the batter into the pans and frosted it all by herself - a wonderful helper for sure.

I don't know why she is making that face - silly I guess!

Golden Layer Cake - with a hint of orange

10 TBS of butter, softened
2 cups cake or all purpose flour plus a little for flouring the pans
11/4 cups sugar
4 eggs or 8 egg yolks (all yolks will make it yellower and richer)
1 tsp vanilla or 1 TBS grated or minced orange zest - I grated my own
1/4 tsp almond extract
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

1. Heat oven to 350 degrees. Grease the bottom and sides of two 9" or 3 8" layer cake pans; cover the bottom with a circle of wax or parchment paper, butter the paper, sift flour  over the pans; invert and tap to remove the excess flour.

2. Using an electric mixer  cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, about 3 or 4 minutes. Beat in eggs one at a time, then the vanilla or orange zest and the almond extract. Combine the flour, baking powder, and salt; add to the egg mixture by hand , a little at at time, alternating with the milk. Stir just until smooth. (can you guess what I didn't see to do?)

3. Put the batter into the prepared pans and bake until a toothpick inserted int o the center of the cakes comes out clean, about 25 minutes. Let the cake cool in the pan for 5 minutes, then invert onto a rack to finish cooling.

4. Frost or glaze. I did a bit of both - I had buttercream icing in the fridge from another snack and I just kept adding frozen oj concentrate until it was thin enough for Sylvia to swirl around. I then grated a little more zest on top for taste and garnish!

This cake is fabulous. I will absolutely be making it again. We aren't huge frosting people and so swirling was better. I used 2 different sized pans and so it had a tiered look and I thought it was lovely - so did Sylvia!!

Because I had all the ingredients this was a very frugal cake for me. Loving it that the chickens are laying!

I am linking this to the  Tackling Bittman and His Buddie's Recipe Hop and Simple Lives Thursday 
Life as Mom's URS - St. Patrick's Days Feasts 
Erin @ Ekat's Friday Potluck

Pan Seared Chicken Thighs w/Beer and Mustard Sauce

so, I don't know how to garnish - LOL! I was in a hurry!

Judy at Savoring Today a blog I just recently discovered is writing a cookbook.  

She wants you and I to help her by testing out recipes 

and leaving comments and suggestions on the dish. 

She calls it "Test Kitchen Tuesdays". 

How fun is that?? 

I am so glad she linked it through the Hearth and Soul Hop!

Last week the recipe was Pan Seared Chicken Thighs w/Beer and Mustard Sauce. I made it for dinner and followed the recipe exactly except my grocery store didn't have shallots - can you believe that?? So I added 1 leek and a 1/3 of an onion plus I followed another commentors suggestion and added 4 garlic cloves. My family loved it - I will need to double the recipe next time I make it to have enough.

Go check out what other "testers" thought and try out the recipe - or this weeks Irish Beef Stew and Colcannon.

Old Fashioned Vegetable Beef Shank Soup

hello

I have a freezer full of unusual (to me anyways) cuts of meat. 

I have shared my adventures with liver and heart and tongue in the past. 

The other day I pulled out a package that said "beef shank" a cut I have only used once before.

I was in the mood for a comfort food.

After looking at several recipes for beef shank I decided it would be perfect used in an 

"Old Fashioned Vegetable Beef Soup". 

Or something like 

"kitchen sink soup - as in everything but the sink".

Mimi always made a pot of something like this every week or so 

with all the leftovers in the refrigerator. 

I think this turned out just as delicious.

Don't be afraid of the number of ingredients - 

some are optional and all are ones you probably already have.

Old Fashioned Vegetable Beef Shank Soup
aka Kitchen Sink Soup

2 lbs or so of Beef Shank
1TBS Salt
1/2 tsp thyme
1/4 tsp pepper
1 bay leaf
3 or 4 garlic cloves peeled and chopped
6 cups beef broth (I used homemade -yum)
1 cup red wine (I used a Merlot)
1 small onion - chopped
2 medium potatoes - peeled and cubed
2 turnips - peeled and sliced (optional but yummy)
2 stalks celery - sliced
2 carrots sliced
1 can tomatoes  - fire roasted would be good if you have it - with juice (break up if you use whole)
1/2 cup each frozen corn, peas and green beans - or whatever you have
1 cup cooked lentils and 1 cup cooked beans - optional but delicious.
1 cup noodles - I used macaroni - optional too - g/f if you use them or omit this
1TBS Worcestershire sauce

In a large pot - I used my enameled cast iron pot - combine the first 8 ingredients. Simmer, covered for 2 1/2 - 3 hours - until your meat is tender. Remove meat and bay leaf. Cut the meat off the bone and cut into small pieces. There is a lot of fat on this piece that I removed because I know my family wouldn't eat it - but if you like it I am sure it would be delicious. Return to soup, add onion, potatoes, turnips, celery, carrots and tomatoes - cook until carrots are soft - add frozen veggies and lentils and beans macaroni and cook until noodles are almost done. Add the Worcestershire sauce.  Remove from heat - it will continue to cook your noodles. You also could cook the noodles separately and add when the soup is done.

When I was done I put that beef bone in the freezer to save to make more beef broth!

I am linking this to the Hearth and Soul Hop, Tuesday Night Supper Club,  Dr. Laura's Tasty Tuesday.
Foodie Wednesday
and Sunday Night Soup Night!

Hearth and Soul Blog Hop vol. 39

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #39!!

Top O' the Mornin' to You!
I love St. Patty's Day - I even have my kids convinced (well when they were little) that I am a leprechaun - true story! It helps that I am 5' tall and have little pointy-ish ears and can talk with an Irish accent! Do you do anything fun to celebrate - green mashed taters or corned beef and cabbage perhaps?

I am looking forward to all the great link - ups! It was an amazing week last week - so many wonderful posts - Thank you!

Be sure to check out the new  Hearth and Soul Hop blog.
Right now it holds all of the past hops in one place and our mission statement.
You can still link up through one of the hosts OR you can link there.
It is in its infancy but I envision great things going on there! Click over and check it out!


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:

A Moderate Life

girlichef

Hunger and Thirst
Frugality and Crunchiness with Christy 
Alternative Health and Nutrition News
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. 38

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #38!!

From the very beginning of the Hearth and Soul Hop my dear friend Heather of Girlichef fame has been a creative and driving force to the Hop - we have been very blessed to have her as part of the team. For personal reasons she has decided to step away as a host of our hop - and we will miss her dearly. But we know that this is right for her and we wish her EVERY GOOD THING!!

Be sure to check out the new  Hearth and Soul Hop blog.
Right now it holds all of the past hops in one place and our mission statement.
You can still link up through one of the hosts OR you can link there.
It is in its infancy but I envision great things going on there! Click over and check it out!


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:

A Moderate Life

girlichef

Hunger and Thirst
Frugality and Crunchiness with Christy 
Alternative Health and Nutrition News
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>

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1. MexItalian Pasta Bake at a Moderate Life! 2. Minute Mayonnaise 3. Marinated Flank Steak with Mushroom Cream Sauce 4. Homemade Mocha cake 5. Honeybear Brownies 6. Cook w/ Wild Spruce Fir or Pine Tips 7. “Shunning” Whole Foods, (and you don’t have to be 8. Potpie Empanadas 9. Semi Whole Wheat Pizza 10. Parsley, it's back! 11. Red Beans N Rice 12. SkyFlake Baked Basa 13. Home Made Fried Ravioli 14. Slow Cooker Pot Roast 15. BLT Hummus Wraps 16. Dandelion Fritters 17. Big and Crispy Onion Rings with Zesty Sauce 18. Savory Stuffed Acorn Squash at Create With Joy 19. Cheesy Grass-Fed Meatloaf 20. Swiss Roll. . . Step by step 21. Crepes with Strawberry Compote 22. Cuban Sweet Potato Salad 23. Mango Sorbet 24. Chickpea Cannelloni @ {Rosy ~ Posy} 25. 2 Almond Cookie Recips 26. Roasted Roma Tomato Lasagna 27. Breakthrough Celiac Video 28. Fried Apple Rounds 29. Sloppy Joe Casserole 30. Grain-Free Tuesdays Bloghop 31. Mashed Garnet Yams With Bacon, Chipotle and Pecans 32. Indian Mava Minicakes With Pistachios & Saffron 33. Lentil Soup with Homemade bread 34. Butternut and Quince Chutney 35. Pancakes for Shrove Tuesday 36. Simple Tuna Salad 37. chicken fiesta casserole 38. Mary w/Chicken Tikka Masala 39. Salmon Orzo Salad 40. 9 Pancake & Waffle Recipes 41. Gluten Free Pop Tarts 42. Cannelloni, Barcelona Style 43. Ranch Potato Cubes 44. Of Such is the Kingdom (Food for the Week) 45. Orzo with Fontina Cheese and Peas 46. Asian Vegetables In Garlic Sauce 47. Cheeseburger Pizza 48. Baked Oatmeal 49. Scalloped Potatoes 50. Easiest Ever Butternut Chili @ Analytical Mom 51. Spaghetti and Meatballs @ Sense of Home 52. Kid Friendly Cubed Roots - Hounds in the Kitchen 53. Spruce infused goat cheese 54. Real Food: An Introduction to My New Series 55. Old Fashioned Pear Cake 56. Chicken Chorizo Soup 57. Dr. Laura - Amish Cook's Cherry Coffeecake 58. Moms for Safe Food - Easy Chicken Stew 59. Turkey Sweet Potato Pot Pie 60. Flavorful No Onion No Garlic Meal 61. Stir-Fry Broccoli 62. Corn and Spinach Soup 63. Catalina Cranberry Chicken 64. French Rye bread 65. Coconut Banana Pancakes 66. Ground Turkey (Rice Dish & Meatloaf Roll) 67. Confetti Cupcakes 68. Cod Stuffed Collard Leaves or Pseudolmades 69. Kicked Up Black-Eyed Pea and Pasta Salad 70. Steamed Baby Bok Choy 71. Deep Fried Pork Wonton 72. Fight Childhood Obesity: Fit Foodista Giveaway! 73. Real Food for Dogs 74. Serbian flat bread 75. Black Bean Hummus 76. Foraging Wild Mustard- Penniless Parenting 77. Kerala-Style Edamame Curry 78. Crispy Honey Roast Pork Belly (vids of results!) 79. How to turn soup into gluten-free sauce! 80. Test Kitchen Tuesdays: Savoring Today 81. Rendering Lard 82. Slow Cooker Coconut Chicken Curry 83. Beef jerky with eggs for breakfast 84. Green Beans with Creamy Mustard Sauce - Martha 85. Peanutty Chicken 86. Corniest Corn Muffins 87. Bengan Bhartha - Indian Curried Eggplant 88. Beignets 89. Butterfly Garden Party & Recipes 90. Mexican Omelette ~ Family Tested & Kid Approved!! 91. Almond Oatmeal Cookies (vegan) 92. Avocado Onion Salad 93. Blueberry Muffins & Lemon Compound Butter 94. California Chicken and Avocado Rolls 95. Tres Leches Cake 96. Chickn & Mushroom Pasta in Creamy Sherry Sauce 97. Vegan Kale Pesto 98. Thai Beef with Chilies & Coconut Rice 99. ratatouille 100. Chicken Cutlets with Prosciutto

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