3 weeks left....

WOW! It's hard to believe that I only have 3 weeks left before my 365 days are up. I posted the first recipe to this blog on March 1st, 2011. While I can't say the blog has turned out completely as I envisioned it would be last March, I can say that I am still happy with it and proud to have made it the full year (almost....3 weeks to make up a few extra recipes - I can do it!!!). This blog definitely has a homemade theme to it, not  always a true healthy theme. Although, for anyone who religiously followed it, you will know that to me, a homemade diet, lacking additives and preservatives, and instead full of fresh, local ingredients, is a much healthier way of eating and therefore - healthy in terms of my blog. Sure we enjoy a lot of desserts that certainly are not diet friendly and we definitely enjoy our carbs and sometimes sugars, but at least when we indulge in those things, they are almost always made from scratch. I think we all do what we can to make our lives healthier. We each have our own definition of what is healthy and we each make personal choices to strive for that heathy lifestyle. At the end of each day, I am proud to think that my family enjoyed meals and snacks made from scratch, with LOVE, and not from a drive-thru window or a box in the freezer. I don't mean to judge those who choose otherwise. I know it's easier for us since I am home during the day and have 2 great helpers in the kitchen. I just hope that if anything, this blog opened up at least one person's eyes to the possibilities of making homemade food instead of pre-packaged. Cooking can be intimidating, but it doesn't need to be. I hope this blog offered a lot of recipes that were easy to make and most importantly - inspiring! Get yourself in the kitchen and get creative. The more fun you have, the more apt you'll be to bake and cook from scratch. To me, the kitchen is a place to have fun. Sure, there will be some failures....but we can always learn from what went wrong and know how to change it next time. Once you start looking at everyday ingredients differently, you open yourself to a whole new world of cooking. There is great satisfaction in eating a meal, or enjoying a treat, that is made with your own two hands.

Happy eating everyone. 3 weeks left to further inspire and indugle you. I hope you've enjoyed this ride as much as I have! Enjoy!

Eggplant Parmesan

I love chicken parmesan. There is a little restaurant in my hometown that makes it in a way that is so unhealthy, but oh so good. Deep fried breaded chicken breast, drenched in sauce, then smothered in more cheese than you can imagine. All baked to gooey perfection. It's a treat to enjoy, not something to eat often. Baked eggplant parmesan is a great HEALTHY way to get your chicken parm fix. This is Mario Batali's recipe. It is well received and reviewed. Vegetarian or not, this recipe is sure to please. Enjoy!

Eggplant Parmigiana

• Extra-virgin olive oil
• 2 large eggplant
• Salt and pepper
• 2 cups basic tomato sauce (see my recipe from March 2011)
• 1 bunch fresh basil leaves, finely chopped
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet.

2. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the in preheated oven until the slices begin turning deep brown on top, about 12-15 minutes. Remove the slices from the baking sheet and place them on a plate to cool.

3. Lower oven temperature to 350 degrees F. In an 8 x 12-inch pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

4. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately. ENJOY!

Squash Soup

Here's a recipe for a healthy, delicious soup. This would be good anytime of the year, but of course best when squash is in season at your local market. I love homemade soup. It's much easier to make than most people think. And way healthier than opening up a can of pre-made soup, loaded with sodium and preservatives! Not to mention the fact that no canned soup tastes as good as homemade - EVER! Enjoy!

Squash Soup

• 5 cups roasted squash, skins removed
• 1 cup half and half cream
• 1/2 cup (homemade) apple sauce
• 1/4 cup fresh apple cider
• pinch of cayenne pepper
• s&p to taste (optional)

1. To roast squash, slice each in half, scoop out the seeds, and place face down in a shallow baking pan with a little water. Roast at 375 F for 40-50 minutes, or until tender.
2. Scoop roasted squash from skins and place in a blender (or food processor). Add remaining ingredients and blend until smooth. Serve immediately or transfer to pot and simmer on med-low until ready to serve. Sprinkle wtih a little pepper or cinnamon for presentation. ENJOY!

Cauliflower Pizza Crust

I think this recipe has been gaining lots of popularity on the net lately. You may have seen it and wondered if it actually tastes good. I know I was wondering. My cousin gave it a try and recommend I put it on the blog, as it certainly qualifies for a healthy recipe and she didn't think it tasted too bad. This "crust" is a great alternative to traditional crusts if you are dieting, if you can't eat gluten, or if you want to sneak extra veggies into your (or your family's) diet! I decided to give it a try myself last night, and I am definitely sold. This will be a recipe we make again. My boys literally gobbled this pizza up (mind you, they devour most pizza you put in front of them....but it was a good sign that they didn't say no to it!). M knew something was off, but guessed I made it from tortilla shells, since it was pretty thin. After 3 slices, I confessed what the crust was made of. He went for another slice and only then said he noticed the cauliflower taste. The cauliflower is well hidden by the sauce and toppings, plus it's actually pretty mild anyway. I dare you to give this a try and see if you can taste the cauliflower. Note - this is more a knife and fork kind of pizza! Enjoy!

Cauliflower Pizza Crust

• 1 med head cauliflower, cut into florets
• 2 large eggs, beaten
• 2 cups finely shredded mozzarella cheese
• 2 tsp dried oregano
• 1 clove fresh garlic
• 1 tsp garlic salt
• TOPPINGS - sauce, cheese, veggies, meat, etc

1. Place cauliflower florets into bowl of food processor. Pulse a few times until the cauliflower looks like grain (don't over-pulse, or you'll puree it). Dump cauliflower into a microwave safe bowl and microwave on high for 8 minutes. You don't need to add water, nor do you need to stir.
2. While cauliflower is in microwave, preheat oven to 450 degrees F. Lightly grease 2 pizza pans.
3. Remove bowl of cauliflower from microwave and add remaining ingredients to bowl. Stir to evenly combine.
4. Divide mixture between 2 pizza pans. Using your hands, press together (and pat down) to form 2 - 9" round "crusts". Bake in preheated oven for 12-15 minutes, or until top becomes golden. Watch you don't leave too long, or you may burn the edges!
5. Remove from oven and immediately top with sauce, cheese and whatever else you'd like. Place under the broiler for about 3 minutes per pizza, or until cheese is melted and bubbly. Serve and ENJOY!

Carrot Fries

In honour of Super Bowl Sunday, it's party recipe day on my blog. Here's a healthy appetizer (or sidedish) recipe for carrot fries. Most kids (and adults) will love these! They are super simple to make and much healthier than regular fries. Enjoy!

Carrot Fries

• 3-4 large carrots, peeled and cut into small sticks
• 1 tbsp olive oil
• salt

1. Preheat oven to 425 degrees F.
2. Place carrots on baking sheet and drizle with oil. Sprinkle a little salt over top, then gently stir/toss them to evenly coat.
3. Bake in preheated oven for about 20 minutes. Serve hot. ENJOY!

Cranberry Feta Rollups

Here's another party and/or snack recipe that's sure to be a crowd pleaser. We really enjoy these at our house. Enjoy!

Cranberry Feta Rollups

• 4 large tortilla shells
• 1 pkg cream cheese, softened
• 1 cup dried cranberries
• 1 cup feta, crumbled
• 4 tbsp chopped green onion

1. Spread 1/4 pkg of cream cheese on each tortilla shell. Sprinkle each with 1/4 cup cranberries, 1/4 cup feta, and 1 tbsp onion. Roll each tightly, then wrap in plastic wrap and chill for at least 30 minutes (these can be made a few hours ahead of party, but best when made the same day).
2. Remove plastic, slice rolls into 1" pcs and serve. ENJOY!

Homemade Meatballs

It's Super Bowl Sunday, so that means it's a good day to eat lots of party foods and snacks! A favourite party food in this house is crockpot meatballs. Here's a good recipe for meatballs that you can bake and serve as is, bake and freeze, or bake and then transfer to your slow cooker and simmer for a few hours with your favourite BBQ sauce. These are great as a party meatball OR pair well with pasta and sauce. Enjoy!

Homemade Meatballs

• 1.5 lbs lean ground beef (or turkey. Today I actually used Ground Round, which is super lean beef)
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup finely grated parm cheese
• 1 tsp garlic powder
• 1 tsp season salt
• 1/2 tsp black pepper

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place all ingredients in a large bowl and gently combine using your hands. Once evenly combined, roll into 48-52 small balls (about 1" diam). Place meatballs on parchment.
3. Bake in preheated oven for 18-20 minutes, or until browned and thoroughly cooked. Remove from oven and serve. Or cool and freeze. Or transfer to crockpot. ENJOY!