Sweet Kale Salad

I'm so excited to have contributing writer, Elsie, of Back to the Source, posting today! Elsie is not only an excellent writer--but she's also a fabulous cook! Be sure to stop by her blog--Back to the Source!

By Elsie, Contributing Writer

I'm not especially familiar with kale, but God has blessed us with a lot of it this year through our new CSA and through my aunt and uncle's garden.  

I appreciate its ruffled leaves and its heartiness (seems to last longer in the fridge than other greens), but my tongue finds it bitter. My husband and I have discovered that kale is best eaten in combination with other flavors that can compliment its boldness but take the edge off the bitter.  

Coating kale with olive oil and sea salt to make kale chips is a great way to do this, and so is adding chunks of vegetables and fruits into a hefty salad. 

Here's one of our favorite combinations so far.

Sweet Kale Salad
(Serves 4)

• 1 c. chopped fresh or frozen rhubarb 
• 1 c. fresh or frozen blueberries
• 3 T. rapadura 
• ¼ c. water
• sherry (optional)
• ½ c. chopped walnuts
• enough kale for four people

1. In a saucepan, combine the rhubarb, blueberries, and rapadura.  Simmer for a few minutes, then add the water and a few splashes of sherry.  Continue to simmer until the berries begin to release their juices. 

2. Remove the berry syrup from heat and allow to cool.  Prep the kale by washing and tearing into small pieces. 

3. Pour the syrup over the kale and toss to coat.  Sprinkle the walnuts on top.  Cover the salad and let it chill thoroughly in the refrigerator.

Enjoy!

What is your favorite way to eat kale?

I'm linking up to:  Works for Me Wednesday, Make Your Own Monday, Tuesdays at the Table,Real Food Wednesday, Pennywise Platter, Full Plate Thursday, Frugal Friday, Fight Back Friday, Friday Food,Frugally Sustainable

Elsie loves to express herself through words and through culinary creations. The food she makes is a reflection of her experiences--whether the homemade comfort food of a happy childhood, the flair of Latin American cuisine borrowed from her family's time on the mission field, or the rich and hearty fare of restaurants and pubs she visited during her ramblings in Switzerland and Oxford. Elsie and her new husband Eric live in Michigan.The couple enjoys pursuing a simple, natural life.

Someday Elsie hopes to write books that reflect her experiences, but in the meantime she's discovered that her blog, Back to the Source, is the perfect venue for combining her love of words and of food. 

See the pic above? Those are some of the best sellers from one of my amazing sponsors--Trilight Health!! Come back tomorrow for another Trilight review...and giveaway!






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"Healthified" Strawberry Crisp {at Quick & Easy, Cheap & Healthy}

It's the LAST week for the Keeper of the Home eBook sale!  Keeper of the Home's eBooks are all on sale for 25% off! Use code: Challenge25. OR, get all three of her books in a bundle for 50% off using code: BUNDLE50!

Today I'm over at Quick & Easy, Cheap & Healthy, posting a recipe for a yummy, "healthified" version of my strawberry crisp!

Here's an excerpt: 

Ah--strawberry season. It’s almost over in my Southern state of North Carolina, but it’s just beginning elsewhere. One of my favorite summer pastimes is picking berries. And although I love eating them raw (and sometimes right off the plants!) or in a summertime smoothie, one of my family’s favorite desserts is a warm-from-the-oven, juicy strawberry crisp.

But I’ll admit: The strawberry crisps I’ve made in the past have been anything but healthy. But since we only have fresh strawberries once a year, we “sacrificed.” However, the more I’ve learned about healthier alternatives to conventional sweeteners, the more I’ve realized that with just a few minor tweaks I can convert old favorite recipes into treats that come with much less guilt--not to mention less detriment to my family’s health!

Click over to Quick & Easy, Cheap & Healthy to read the rest of this post!

I'm linking up with: The Better Mom, The Prairie Homestead, Far Above Rubies, Growing Home, Deep Roots at Home, Time-Warp Wife, Raising Homemakers, Women Living Well

 

Works for Me Wednesday, Real Food Wednesday, Pennywise Platter, Fight Back Friday, Friday Food, Frugally Sustainable, 

Gluten-Free/Dairy-Free Strawberry Crisp

Guess what?! Keeper of the Home's eBooks are all on sale for 25% off! Use code: Challenge25. OR, get all three of her books in a bundle for 50% off using code: BUNDLE50!

Have you entered this week's giveaway yet? Click HERE for your chance to win one of 3 herbal supplements from Trilight Health! 

When I first started my blog about a year ago (hard to believe!), I posted one of my favorite strawberry crisp recipes. 

Since then, our family's eating habits have gotten healthier--AND we've had the added challenge of  figuring out a gluten/egg/dairy-free diet for our daughter. 

Next week, I'll be guest posting over at Quick & Easy, Cheap & Healthy with a recipe for my new and improved "healthified" strawberry crisp. 

But today I want to give you my gluten-free/dairy-free version of this delicious strawberry dessert. I kid you not--a 9x13 in. dish of this stuff lasts less than 24 hours in our house!

Ingredients 

• 6 cups fresh strawberries, washed and sliced (You can also use frozen...but fresh are oh-so-yummy!) 
• 1/2 cup organic sugar (evaporated cain juice)
• 1 Tbsp. lemon juice
• 1 cup + 3 Tbsp. all-purpose gluten-free flour (I use Bob's Red Mill brand, which you can purchase at Vitacost, but you can make your own as well.)
• 1 cup sucanat 
• 2/3 cup gluten-free rolled oats (I also use Bob's Red Mill brand.)
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 10 Tbsp. cold, unrefined coconut oil (The coconut oil needs to be solid. The oil will add a very slight, sweet coconut flavor to the crisp. My husband does not even like coconut, and he still eats this up!)

Method

1. Combine berries, lemon juice, organic sugar, and 3 Tbsp. of flour in a large mixing bowl. Set aside.
2. Combine all remaining dry ingredients, and cut in the cold coconut oil with biscuit cutter or two knives. (If the coconut oil is melted, it will be much harder to spread the “crumble” on top of the berries.)
3. Spread berry mixture in 9x13 in. baking dish. Sprinkle combined dry ingredients/butter on top of berries.
 

Bake for 30 minutes at 400 degrees F.
 

Top with a whipped cream or vanilla ice cream!

Be sure to check out my "healthified" version of this recipe over at Quick & Easy, Cheap & Healthy next week!

*Disclosure: I have included referral links in this post.
I'm linking up with:  Works for Me Wednesday, Women Living Well, Healthy 2Day Wednesdays,  Simple Lives Thursday, Creative Juice,  Live Renewed, Frugal Friday, Frugally Sustainable, The Nourishing Gourmet, Real Food Wednesday, Gluten-Free Wednesday, Full Plate Thursday , Fight Back Friday, Fresh Bites Friday, The Healthy Home Economist, Comfy in the Kitchen, 

Creamy Clementine Smoothie

Guess what?! Keeper of the Home's eBooks are all on sale for 25% off! Use code: Challenge25. OR, get all three of her books in a bundle for 50% off using code: BUNDLE50!

Have you entered this week's giveaway yet? Click HERE for your chance to win one of 3 herbal supplements from Trilight Health! 

One day I was craving a smoothie but was all out of berries! I realized then that most of my smoothies contain some kind of berry in them, and I was ready for a change. 

I worked with what I had on hand and came up with this creamy, clementine smoothie! 

With just a hint of banana and full of creamy goodness, you might trick yourself into thinking you're indulging in a liquid creamsicle!

Ingredients:

1 cup milk (I use almond but any milk should work.)

4 clementines, peeled

1 banana (Use a frozen banana for a thicker smoothie.)

1/8+ cup raw honey

1/2 c. plain Greek yogurt (lots of protein!)

1 tsp. vanilla

handful of ice

Starting with the milk, toss all the ingredients into the blender. I find that placing my liquid closest to the blade makes for easier blending. Blend until smooth!

*Note: This smoothie contains pulp from the orange. If you do not like pulp, you can always try straining it.

This smoothie is part of a FREE eBook put together in collaboration with some of my dearest blogging friends! If you subscribe via RSS or e-mail, please send me an e-mail at thehumbledhomemaker at gmail dot com to request your copy!

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Simple Sugar Snap Pea Pasta Salad with Shrimp

Modern Alternative Mama's eBooks are all 30% OFF using code: MOTHERSDAY30! Today only! Great deal on the bundles--which are already 20% off regular price!

Whereas hearty soups often rule our dinner table during the fall and winter, one of my favorite dishes to make in the spring and summer are light and refreshing pasta salads! 


By using fresh, seasonal veggies, you can make an easy, delicious dish that can serve as a snack, side dish or even light dinner if you add a little bit of meat.

You can whip up this simple snap pea and pasta salad in a matter of minutes!










Ingredients

• 8 oz. whole wheat or brown rice (GF) pasta (I usually use spirals or penne.)
• 8 oz. sugar snap peas OR snow peas, trimmed
• 2 Tbsp. olive oil
• 1 Tbsp. butter OR coconut oil (for DF)
• 2 cloves garlic, minced
• zest of 1 lemon
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 12 oz. shrimp or other meat of choice (optional)*
• 1-2 Tbsp. olive oil, butter or coconut oil to saute shrimp
• crumbled goat cheese, to taste (leave off for DF)
• red pepper flakes, to taste

Method

1. Boil the pasta in a large pot. Add peas 3 minutes before pasta is ready. Drain.
2. If using shrimp, saute in butter, olive oil or coconut oil in separate pan. Set aside.
3. Heat oil and butter over medium heat in large pot used to cook pasta/peas. Add garlic and lemon zest and saute about one minute. (Do not let garlic turn brown!)
4. Stir in lemon juice, salt and pepper. Add pasta and peas back to the pot and toss to combine.
5. Add cooked shrimp* and red pepper flakes and stir to combine.
6. Top with crumbled goat cheese.

*Shrimp is controversial in the real food world (see Jordin Rubin's book The Maker's Diet for more info.). My family chooses to eat shrimp in moderation, and we don't feel bad about it in the least. :) Alternate meat options that come to mind are canned, flaked salmon or cooked, cubed chicken. Or, just leave meatless for a light dinner, side dish or afternoon snack!


I'm also a huge fan of Anne's Tuna Salad for Spring (although I usually sub the tuna with salmon). 


What's your favorite summertime pasta salad?


*I've included an affiliate link in this post.


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I'm linking up to:  Works for Me Wednesday, Make Your Own Monday, Tuesdays at the Table, Real Food Wednesday, Pennywise Platter, Full Plate Thursday, Frugal Friday, Fight Back Friday, Friday Food,Frugally Sustainable, Kitchen Tip Tuesday @Good Cheap Eats, Deep Roots at Home

Real Food Chocolate Fudge Recipe & Wholesome Comfort Cookbook Review {Giveaway!}

Today, I have the wonderful opportunity to share with you a recipe for a yummy, real-food chocolate fudge from Modern Alternative Mama's eCookbook, Wholesome Comfort: Whole Food to Warm and Nourish Your Family!

I own nearly all of Kate's eBooks, but I have to say Wholesome Comfort is my favorite. In this book, she takes old favorites and re-makes them the healthy, real-food way. The results are food you grew up with--minus the processed ingredients that could cost you your health. 

The recipe list alone has me drooling:

• Chicken and Dumplings,
• Macaroni and Cheese,
• Roast Beef,
• Italian Sausage,
• Chicken Pot Pie,
• Scalloped Potatoes,
• Green Bean Casserole,
• Mashed Potatoes,
• Apple Pie with Crumb Topping,
• No Bake Cookies,
• Chocolate-Peanut Butter Fudge,
• and more than 31 other recipes!

(You can check out the entire recipe list here!)

But I know what you really want--the Chocolate Fudge recipe!

Chocolate Fudge

Ingredients:

• 2 cups sucanat
• 1 cup milk
• 4 oz. semi-sweet baking chocolate
• 1 tsp. vanilla
• 2 Tbsp. butter

Method:

1. Chop chocolate and set aside. 

2. Mix sucanat and milk in medium saucepan over low-medium heat, stirring constantly as you slowly raise the temperature. 

3. Continue stirring as the mixture comes to a boil.

4. Remove from heat and add in chocolate. 

5. Return to heat and let sit (do not stir) until temperature reachers 238 degrees F. with a candy thermometer. 

6. Remove from heat and place pan in a cold water bath. 

7. Add the butter and let sit until candy in bath until temperature reads 110 degrees F. 

8. Once temperature has lowered to 110, beat fudge until butter is completely mixed in and fudge as lost its sheen. Make sure all fudge is incorporated (on spoon, from bottom and sides of pan, etc.). 

9. Once fudge has reached the consistency of a thick frosting and isn't shiny, transfer it into an 8x8 dish. 

10. Chill in the refrigerator for 1 hour. 

11. Cut into small squares--and enjoy!

Kate is giving all humbled homemaker readers 25% off Wholesome Comfort through 5/7! Use code:  HUMBLE25! 

Or, if you don't mind waiting, you can enter to win a copy of Wholesome Comfort below! This giveaway will only last through Friday, May 4! 

Check out all of Kate's books:

• Real Food Basics
• Healthy Pregnancy Super Foods
• Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Lifestyle
• Treat Yourself: Real Food Desserts
• Breast to Bib: Nourishing Healthy Children, One Meal at a Time
• Real Food, Real Easy (compilation book of 7 bloggers--including yours truly!)

I have included affiliate links in this post. Thank you for supporting The Humbled Homemaker! 

I'm linking up with: Growing Home, Far Above Rubies, Time-Warp Wife and Raising Homemakers, Deep Roots at Home, The Better Mom, Women Living Well,  Make Your Own Monday, The Prairie Homestead

a Rafflecopter giveaway

Cheeseburger Tortilla Skillet {Homemade Hamburger Helper}

I'm so excited to have contributing writer, Elsie, of Back to the Source, posting today! Elsie is not only an excellent writer--but she's also a fabulous cook! Be sure to stop by her blog--Back to the Source!

By Elsie, Contributing Writer

Hamburger Helper may be the ultimate boxed dinner.  It only takes twenty or thirty minutes to make, and the results are tasty and comforting.  

But the ingredient list just doesn't match up with what I want in a meal these days.  MSG?  Partially hydrogenated soybean oil?  “Colors”?  

I don't think so.  

I love the ease and quickness of a skillet meal, though, and I miss that cheesy, meaty heartiness. But people who like real food know that practically everything can be made from scratch.  Hamburger Helper?  Of course!  

Here's my version, and I believe it's even quicker than the boxed kind, since I use tortillas instead of pasta which needs time to cook.

Cheeseburger Tortilla Skillet

½ to 1lb ground beef

2 heaping spoonfuls flour

¼ t salt

½ t California chili pepper, or another mild chili

½ t garlic powder

½ t mustard powder

¼ c whole milk

1 14-oz can diced tomatoes

6 tortillas

1 c grated cheddar cheese

In a large skillet, brown the hamburger oven medium heat.  Drain most of the fat, and return the pan to medium-low.  Stir in the flour and spices until the meat is well coated.  Add the milk, stirring while you pour.  Add the diced tomatoes, along with their juice, and let the mixture simmer until it thickens.  Tear up the tortillas and add them to the skillet.  Stir in the cheese until it melts, and serve!  

I'm linking up to:  Works for Me Wednesday, Make Your Own Monday, Tuesdays at the Table,Real Food Wednesday, Pennywise Platter, Full Plate Thursday, Frugal Friday, Fight Back Friday, Friday Food,Frugally Sustainable

Elsie loves to express herself through words and through culinary creations. The food she makes is a reflection of her experiences--whether the homemade comfort food of a happy childhood, the flair of Latin American cuisine borrowed from her family's time on the mission field, or the rich and hearty fare of restaurants and pubs she visited during her ramblings in Switzerland and Oxford. Elsie and her new husband Eric live in Michigan.The couple enjoys pursuing a simple, natural life.

Someday Elsie hopes to write books that reflect her experiences, but in the meantime she's discovered that her blog, Back to the Source, is the perfect venue for combining her love of words and of food. 

Easiest Chicken Tortilla Soup Ever!

Sometimes, life gets hectic, and you just *need* some convenience food. As I finished up my first trimester of pregnancy a few weeks ago, I'm coming out of one of those seasons. 


But convenience food doesn't necessarily have to equal unhealthy food!


The key to this quick and easy soup is pre-prep. If your salsa is already made (or even store-bought...it's OK!) and your beans are already cooked, you can simmer up this soup in a matter of minutes!

Ingredients:

2-3 chicken breasts

2 cups salsa (or 1 16 oz. jar)

2 cups pre-cooked black beans (or 1 can, rinsed and drained)

water or chicken broth
optional: 1 can corn (I usually don't because of GMOs.)

Method:

1. Boil chicken breasts in large stock pot. If you already have chicken pre-cooked and shredded, you’re ahead of the game!
2. Reserve boiled water, shred chicken and place back in stock pot with water. 
3. Pour salsa and beans into pot. (No extra seasonings needed...the salsa provides all the flavor!)
4. Add enough water and/or chicken stock until soup reaches your desired consistency.
5. Bring to a boil then turn burner to low until you’re ready to serve.

Top with shredded cheese and sour cream or plain yogurt. Serve with tortilla chips. 

Yield: 4-6 servings

Notes: You can add a lot of liquid for a true soup or just a little for a more stew-like consistency. I enjoy it both ways. Of course, the more liquid you add, the more servings this will yield! I have also tried this with garbanzo beans, and it was scrumptious!

I'm linking up with: The Prairie Homestead, Growing Home, Far Above Rubies, Time-Warp Wife and Raising Homemakers,  Works for Me Wednesday, Frugally Sustainable,  Deep Roots at Home, The Better Mom, Raising Mighty Arrows,  Live Renewed,  Simple Lives Thursday, Frugal Friday, Women Living Well,  Monday Mania, Real Food 101, Traditional Tuesday ,Fat Tuesday, Real Food Wednesday, Full Plate Thursday, Homemaker's Cottage, Fight Back Friday, Fresh Bites Friday, Friday Food, Living Well Blog Hop, Pennywise Platter

This recipe is part of my new FREE eBook: Sizzlin' Soups! This book is for e-mail and RSS subscribers. Request your copy at thehumbledhomemaker at gmail.com. 


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