Peach Tomato Pasta

 ***REPOST***

It's peach season again and I'm excited to update my favorite "go-to" summer salad! It's quick and easy to make, the ingredients are inexpensive so it's great for large gatherings and it's perfect for outdoor events because it contains no mayo. I have updated the pasta salad recipe to include the following:  1/4 cup thinly sliced cucumber and 1 tablespoon sauteed minced garlic. To the Peach Balsamic Vinaigrette recipe I've added 1/4 cup Ken's golden vidalia onion dressing which balances out the savory flavor with a little more sweetness.

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This recipe was inspired by a picture I saw in a magazine...I'd been browsing through stacks of current magazines at my desk when I saw it. I got busy and didn't think about it again for a few days. Then, suddenly, the image of the dish came back to me and I couldn't get it off my mind--the tender pasta, fresh summer peaches, plump cherry tomatoes...so I went back to get the recipe but couldn't find it! I was sure I had seen it in a Martha Stewart magazine so I scoured every recent issue I had, went to the website several times to search and still couldn't find it. After several days of searching, I gave up and decided to try to make it without the recipe. 

I ran out, got the ingredients I thought should go in the dish, made it and it was delicious but I wondered if I had missed out on something (seasoning-wise) by not having the original recipe. Well, as fate would have it, a few days after I made my version of the pasta, I found the recipe--on the back of a Taste of Home teaser cookbook! I was quite pleased to see that my judgment regarding the ingredients and seasonings wasn't off by much. The original recipe called for kalamata olives, garlic and optional slivered almonds (I would have skipped the olives and almonds anyway but I would have used the garlic). Here's my recipe:

Peach Tomato Pasta
Seasoned & Stirred by LBTurner

Serves 4-6

1/2 pound angel hair pasta (cooked, drained)
2 large fresh peaches--sliced (grilled or sauteed)
1 cup grape tomatoes
1/8 cup Thai basil leaves (or any fresh basil)
1/4 cup red onion (thinly sliced)
2 teaspoons wild porcini sea salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes

Peach Balsamic Vinaigrette

1/2 cup Italian dressing (I used Ken's Three Cheese Italian)
1 tablespoon aged balsamic vinegar
3 tablespoons peach preserves
3 tablespoons fresh peaches (finely chopped)

Prepare the peaches: Wash and slice the peaches. I used fresh freestone peaches and sliced them with my new handy, dandy peach pitter. Take 2-3 peach slices and chop them finely. Set aside for the Peach Balsamic Vinaigrette (recipe above).  For the remaining peach slices: if you're going to grill them, lightly grill on each side for about a minute and set aside. If you are sauteing them, heat a small skillet, add 2 teaspoons of cooking oil and saute the peaches until tender. Set aside until it's time to assemble the dish.

Prepare the Vinaigrette: In a small mixing bowl, add all ingredients except the peaches and whisk thoroughly until well blended. Add the chopped peaches and stir. Add grilled or sauteed peaches and let marinate for 5-10 minutes.

Prepare the pasta: Prepare the pasta according to package instructions (add 1 teaspoon of the wild porcini sea salt to the boiling water), drain, place in large mixing bowl, add remaining sea salt, stir and let cool slightly. You can substitute plain or any flavored sea salt for the porcini if you don't have it.

Assemble the dish: While the pasta is still slightly warm, add the vinaigrette mixture, sliced peaches, basil leaves, black pepper, and red pepper flakes. Toss gently. Serve warm or chilled as a side dish or as an entree salad.

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I loved this pasta recipe and will definitely make my version again but the next time, I will add the garlic! Click here to see the original peach pasta recipe.

Sweet Potato Bisque

Is there anything better than a piping hot bowl of soup on a chilly day? Try my version of sweet potato bisque. It's healthy, delicious and very satisfying. Don't be intimidated by the length of the recipe as most of it is spices. The prep is a little labor-intensive but the end result will be a savory, sweet, soul-warming treat that is totally worth the effort.

Sweet Potato Bisque

Seasoned & Stirred by LB Turner

Serves 6-8

2 1/2 pounds of sweet potatoes (peeled & sliced)

1/2 medium onion (chopped)

1 cup chopped celery

3 tablespoons cooking oil

16 oz. low-sodium chicken stock (or veg stock)

2 cups light coconut milk (or soy, almond, etc.)

1/2 cup white wine

1 tablespoon fines herbes

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/2 teaspoon garlic powder

1/2 teaspoon nutmeg

1/2 teaspoon turmeric 

A pinch of ground chipotle pepper (or cayenne), cinnamon & ginger to taste

Notes: Depending on the size of your skillet, you may need to use two of them. If you do not have the fines herbes (a blend of parsley, chives, tarragon and chervil), feel free to substitute it with approx. 1 teaspoon thyme or 1 teaspoon basil or 1/2 teaspoon oregano.

Heat the cooking oil in a large skillet. When oil is hot, carefully add the sweet potatoes, onions, celery and all of the seasonings EXCEPT the nutmeg and 2 tsp of the fines herbes. Saute until the potatoes are golden brown and the veggies translucent. Remove the pan from the flame and add the wine to deglaze the pan. Continue to cook over medium-high heat for 2-3 minutes or until the alcohol has evaporated.

Add the chicken stock, cover and continue cooking over low heat for another 10-15 minutes until the potatoes are tender. Turn off the heat and let cool for 5 minutes (there should still be a little chicken stock in the pan).

Puree the potato/veggie mixture in a food processor or with an immersion blender, adding the milk a little at a time. Blend until smooth and creamy (the consistency should be thick but if it is too thick for you, add a little more milk). Transfer the soup to a large pot and add the nutmeg and the remaining fines herbes. If necessary, let the soup simmer for 5 minutes over a low flame to reheat. Do not let it boil! Stir well and serve with a green garden salad or fresh bread (I highly recommend the tomato basil bread from Panera Bread or any crusty, artisan bread).

Consider adding this soup to your holiday party menus. In smaller portions, it serves a lot of people and can be prepared and refrigerated for up to three days in advance! Reheat over a low flame and stir a little freshly-grated nutmeg and fresh herbs in just before serving.

Panera Bread Member Card + Recipe

Baked Egg & Toast Cups w/Tomatoes-Cheddar

I just registered my "My Panera" member card online and received a bonus: a free cup of coffee, tea or soda! This is awesome--I love their coffee (and the baked egg souffle!!!). I got the card when I visited a Panera Bread restaurant and had to activate it online but I believe you can register online even if you don't already have a card. Each time you visit/purchase, your card gets swiped and they reward you with little surprises based on your purchases. 

While on the site, I saw this awesome-looking recipe for Baked Egg and Toast Cups with Tomatoes and Cheddar. I'm definitely going to try this recipe. If it is half as good as their baked egg souffles, this one will be a keeper. Check out the recipe and register for your member rewards card.

White Bean & Citrus Salad

After a fast-paced, stressful day, wind down with a light, low-fat, satisfying meal. Beans are a great source of protein and contain significant amounts of folate and magnesium which contribute to overall heart health. They can also help you to relax and relieve depression. The addition of citrus fruit adds freshness, Vitamin C, potassium and other nutrients that aid in digestion and naturally detoxifying the body.

 

White Bean & Citrus Salad

Seasoned & Stirred by LBTurner

Makes 2-3 servings

1 15oz. can cannellini beans (drained & rinsed)

1/4 cup fresh grapefruit sections

1/4 cup fresh orange sections

1/4 cup diced tomatoes

2 tablespoons red onions (finely chopped)

2 tablespoons diced cucumber

1 teaspoon orange zest

1 teaspoon sauteed minced garlic

1/4 cup raspberry vinaigrette dressing (or balsamic vinaigrette)

1 tablespoon honey

1/4 teaspoon ground chipotle powder
1/8 teaspoon garlic powder
1/2 teaspoon seasoned salt

1/4 teaspoon cracked black pepper

Total prep time is approximately 20 minutes. I chose to lightly saute the minced garlic in a bit of olive oil but you can add raw minced garlic if you prefer. Add all ingredients to a medium-size bowl and toss until thoroughly mixed. May be eaten right away or refrigerated prior to serving. 

This salad is great as a light supper served on a bed of leafy greens (spinach or lettuce) with a slice of warm, crusty bread. Can also be eaten as a side salad or vegetable. For an entree salad, toss in grilled chicken, shrimp, lobster or salmon. The beans will turn a light pink color because of the raspberry vinaigrette. The salad is even better the next day after being refrigerated overnight! Store in an airtight container in refrigerator for up to four days. Would also be a refreshing salad for warmer months and outdoor parties.

Lentils for Good Luck & Prosperity

Lentils are believed by some to bring good luck and fortune if you eat them as the first meal of the new year. In the south (US), many people eat black-eyed peas for the same reason. I was raised by a long line of great southern cooks so I'm used to eating black-eyed peas on New Year's but this year I wanted to try something a little different. Pork is another food considered to be good luck on New Year's day (I didn't know this when I was planning the ingredients for this dish). I chose the pork because I thought it would pair well with the lentils so I was thrilled to find out that I may get a double dose of good luck and prosperity in 2011!

Good luck and fortune aside, this dish is super yummy and very quick to prepare. Don't be put off by the number of steps and ingredients--it's not as bad as it looks. Total prep time (minus the time it took to clean the leeks) is less than 30 minutes. If you love pork and beans, you'll love this dish. I hope you get a chance to try it soon. 

  

Pork Fillet w/Lentils & Charred Leeks

 

Pork Fillets w/Lentils & Charred Leeks

Seasoned & Stirred by LBTurner

Serves 4

Pork Fillets

4 medium-sized uncooked pork fillets (approx. 4oz. each)

1/2 teaspoon salt, 1/4 teaspoon black pepper

1/2 teaspoon paprika

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 tablespoons olive oil

Lentils*

1 pound dried green lentils

5 cups water

1 1/2 teaspoons salt, 1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon liquid smoke (optional)

Leeks*

1/4 pound fresh, cleaned & dried leeks (may be sliced or chopped)

2 tablespoon cooking oil

1 tablespoon butter

1 teaspoon minced garlic

pinch salt & pepper

Balsamic Pepper Jelly Sauce

2 tablespoon balsamic vinegar

4 tablespoons pepper jelly*

1 tablespoon fruit preserves (plum, apple or apricot)
3 tablespoons A-1 or other steak sauce

1/8 cup white wine

pinch salt

Preparation:

1. Start w/ the lentils. Place the lentils in a large bowl or pot and run cold water over to clean and reduce some of the starch. You may have to change the water several times to rinse thoroughly. Check the lentils to make sure there are no small stones or other undesirable matter in them. Drain the water from the lentils. Put the lentils in a medium-sized pot and add all of the other ingredients (water and seasonings). Cook on medium-high heat for about 20 minutes--stirring occasionally--until the lentils are tender. Drain any excess water, cover with a top and set aside. *Lentils will triple in quantity once they are cooked. For this recipe you will only need two cups of cooked lentils. Store the remaining lentils in the fridge to use in other dishes (soups, cold salads, etc.).

2. Clean the leeks. Trim the leek stalks by cutting the bottom close to the root and then cutting off the dark green tips. The white to very light green part of the leek is the best to cook with. You can use the dark green tips later for soup stock (be sure to wash them VERY well) or discard.  Once the leeks are trimmed, peel back the layers and holding the stalk upside down, hold under cold, running water. Check between all the layers to make sure they are cleaned thoroughly. Drain the leeks in a strainer or on paper towels. Dry thoroughly--blot dry with paper towels. Cut the leeks--slice into long strips as shown in the pic above or chop into 1/2 inch-thick rounds.  *This step, cleaning the leeks, is the most time-consuming step in the recipe so to save time, you may want to prepare your leeks the day before or several days in advance.

3. Cook the leeks and sauce. Heat the oil and butter in a large skillet under med-high heat. Add the minced garlic, leeks, salt and pepper. Cook the leeks without turning or stirring them for a minute or so on each side. You want them to char a little but watch them so they do not burn. When the leeks are tender and slightly charred, remove them from the pan--placing them on a small plate or paper towel. Leave the skillet on the heat and reduce flame slightly. Add the white wine and stir to deglaze the pan to get all the flavor bits off the bottom of the pan. Continue cooking the wine 2-3 minutes and then add the rest of the ingredients. Stir until all ingredients are thoroughly mixed in. *If you do not have the pepper jelly, you may substitute it with any flavor of jelly and add 1/2 teaspoon ground red pepper or red pepper flakes.Let the sauce simmer on a low-medium heat for 5-10 minutes. 

4. Cook the pork fillets. Note: For this recipe you can use a whole pork tenderloin and slice it into fillets, buy fillets at the butcher counter or bagged in convenient individually-wrapped portions. You may use plain or marinated fillets. The fillet is a very tender cut of meat but buying it in a marinade almost guarantees a more tender piece of meat. Beware, though, some marinades may contain a lot of salt/sodium so if you opt for the fillets in a marinade, you may want to reduce the salt in other areas of the recipe where you can.

If using marinated fillets, you can omit the seasonings in this recipe. Otherwise, season both sides of the pork fillets with the salt, pepper and paprika. Heat the oil in a large skillet under high heat. Cut the sprigs of thyme in half and add two pieces to the skillet. Place a fillet on top of each sprig of thyme (cook two fillets at a time so the pan is not crowded). Sear the fillets on high heat--approximately 2-3 minutes on each side. Remove from pan and set aside to rest. Repeat steps for the remaining two fillets. After the fillets have rested (about three minutes) slice them for plating.

Plate the dish by putting 1/2 cup of the cooked lentils on the plate. Add the leeks and fillets and drizzle a little sauce over the pork. Garnish is optional but I used a teaspoon or so of chopped roasted red peppers just to give the plate a little color contrast. Enjoy! 

In a couple of days, I'll use the remaining lentils and leeks from this recipe to make a slightly creamy lentil and leek soup. Stay tuned...

Holiday Entertaining

Photo courtesy of Orange County Mining Co. ~ http://orangecountyminingco.com/

Holiday entertaining doesn't have to be a big, scary undertaking. All you really need is food, drink, a few guests, a little organization and the desire to have a good time. I've planned lots of parties and events and I can tell you that it does get easier with practice. There are many tips I could share with you but it would take several blog posts to include everything I want to say. So, in the interest of saving time, I've listed a few quick suggestions below that may be helpful as you plan your party/event. 

DO:

1. Plan your event as thoroughly as possible or as thoroughly as time permits. Decide on a theme and then decide on food and decorations to support that theme. If you need help deciding which foods to prepare, consider doing a little research online for menu suggestions at websites like Epicurious (they even have wine pairing suggestions for the menus) or Delish. If you want individual recipes, the online resources are endless. Some of my favorite sources for recipes are Food Network, The Splendid Table and Recipe.com. If catering is an option for you, your caterer should have menu suggestions available.

2. Set a budget--this ensures you will not spend more money than you can afford to spend on your event. If you have the time, compare prices of the items you need at different stores and map out the quickest routes to the stores to save time.

3. Make separate lists for all components of the event: guest list/invitations, food, decorations, etc. Make your lists are as detailed as possible. They should include any helpful, relevant information--for instance, once you decide on your menu, write out a detailed market list and prep schedule. This ensures you are not making several trips to the store, cuts down on impulse buying and organizes your efforts in the kitchen.

4. Prepare/cook as many items as you can ahead of time so you don't spend the entire evening in the kitchen. If you're having an intimate gathering, consider a seated dinner and serve homey, comfort foods. If you're planning a large gathering, a buffet would probably be best. Consider foods that will stretch--feed a lot of people without breaking the bank!

5. Enlist the help of family and friends. They can help by running errands, helping with food prep, serving during your event or cleaning up afterward.

6. Clean several days before your event (especially your refrigerator as you will need extra storage space for your party food/trays, etc.) and decorate as early as possible. Your dining area/table is very important--be sure to put extra care into this area. Your table can be set a couple of days in advance--minus the place settings (if you set them out too early, they will get dusty). Choose an attractive, low-height centerpiece. Natural holiday greenery is a lovely option for a centerpiece. You could also use fresh fruits with a combination of holiday baubles to create a stunning centerpiece. If you've decorated other ares of your home for the holidays, consider bringing in colors/elements of the design into the tabletop decoration. Get creative with your tabletop decorating. Don't be afraid to mix patterns/shapes to bring more interest to the table.

Candles are always a welcome item on the dinner table or in the dining room as candlelight is very flattering--it helps set the mood and makes everyone look great. Choose unscented or moderately scented candles with soft food/fruit scents. Vanilla would be a great fragrance choice if you prefer scented candles.

7. Set the mood. In addition to the decorations and candlelight, fill the room with soft, instrumental music. Music is very soothing and will help calm guests who may be nervous or anxious. 

8. Make several attempts to contact your guests to remind them of the event. If you can have them R.S.V.P. that would be great. If you prefer a less formal approach, send occasional reminders via email, Facebook, etc.

9. Help your guest feel more comfortable--get them involved. Ask your guests if they'd prefer to relax or help with a small task. Some people may opt for the task because they are more comfortable when they are busy or helping out could provide the perfect vehicle for the shy guests to interact with people they may not know very well.

10. If you are serving alcoholic beverages, monitor the crowd occasionally to see how everyone is doing. If you notice a guest having too much holiday cheer, offer them a cup of hot coffee and do what you can to find a designated driver to get them home safely.

DON'T:

1. Prepare dishes you have never cooked before or foods that are so complex your guests won't feel comfortable eating them.

2. Wait until the last minute to purchase items that can be purchased in advance.

3. Be afraid to get really creative. Your event doesn't have to be really expensive to be fun and memorable.

4. Feel obligated to provide a takeaway. Party favors for your guests are nice if you can afford them but if not, don't sweat it.

Remember, the holidays are supposed to be a time of good tidings, comfort and joy. There are resources for everything you need right at your fingertips--on the web. Also, feel free to post any entertaining or food-related questions you may have on the Seasoned & Stirred! Facebook page. I love planning parties and I'll be happy to help you as much as I can! Happy entertaining and happy holidays!

Pumpkin Recipe Contest WINNER!

Entry #3 - Baked Cheesy Pumpkin by Mary Marlowe Leverette

THANKS to all the entrants for taking the time to submit your pumpkin recipes and photos! All of the recipes looked really good so choosing the winner was tough. 

The winning pumpkin recipe is.......Entry #3 - Baked Cheesy Pumpkin by Mary Marlowe Leverette!!! I chose this recipe because it intrigued me--a bit savory and sweet. I love the idea of adding the cheeses and Gruyere & white cheddar are two of my favorites. Also, Mary's instructions were very thorough and she even explained HOW to cook the pumpkin which is what prompted this contest. So, please join me in congratulating Ms. Mary Marlowe Leverette on her win. Mary will receive a $25 Williams-Sonoma gift card. See Mary's recipe below:

Baked Cheesy Pumpkin
by Mary Marlowe Leverette

1 7-pound fresh pumpkin
1 cup chicken broth
1 ½ cups heavy cream
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon pepper
1 French Baguette, sliced and lightly toasted
1 cup grated Gruyere
1 cup grated white cheddar

Remove stem from small pumpkin (about 7 pounds). Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all the pulp and seeds from inside leaving all the flesh.

Whisk together chicken broth, cream, nutmeg, salt and pepper.

Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat until full. If you cannot use all the bread or cheese, that is fine. But use all of the liquid mixture.

Place the filled pumpkin in an oiled roasting pan. Brush the pumpkin with a little olive oil and place in a 450 degree F. oven for an hour and 15 minutes or until tender. Serve by scooping out some of the cooked pumpkin with the cheesy bread filling. Serves 6 to 8.

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Congratulations, Mary!!! Thanks for entering the contest and I can't wait to try your recipe. I'm curious...did you serve this as an appetizer or side dish? Please let me know. :>) Thanks again and Happy Holidays!

Pumpkin Recipe Contest Deadline

The winner of the Pumpkin Recipe Contest will be chosen at midnight Saturday, December 11th so please submit your entries soon! The winner will receive a $25 Williams-Sonoma gift card! There is still time to submit your recipes. Please submit your recipe to this or the original blog post (see link below) and please send your recipe photos to me via email at lotusrising523(at)hotmail(dot)com. Click here to see the original blog post for complete instructions/rules, etc.

So far there are four contest entries:

Entry #1: Pumpkin Apple Muffins by Maiah Albi

Entry #2 - Crunchy-Topped Pumpkin Casserole by Ronna Farley

Entry #3 - Baked Cheesy Pumpkin by Mary Marlowe Leverette

Entry #4 - Pumpkin Praline Pie by Perry P. Perkins

To see the entrant's recipes, see the comments section on the original post. THANKS, Maiah, Ronna, Mary and Perry. The recipes and photos look great and thanks for your patience during the contest extension! :>) I am sooooo ready to cook this pumpkin...lol!!! Ok, just a few more days...

Enter the Pumpkin Recipe Contest!

UPDATE: 12/1/10 - There are two important updates regarding the contest:

1. Entrants: Please submit your photos to me via email (see email address below) as we are unable to attach them in the comments section


2. I am extending the contest deadline. Recipe submissions are now due by midnight Saturday, December 11, 2010 (EST). The winner will be announced via the blog the following week. 


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Original post:

So...you think you've got a winning pumpkin recipe?...

I love pumpkin flavor in ANYTHING--pie, muffins, coffee, ravioli, vinaigrette dressing, ice cream, etc. I've cooked many pumpkin concoctions but never with a fresh pumpkin. When I stumbled on a great little farm stand (Martin Farms) not too far from my house and saw their offerings, I decided to buy a pumpkin and try to cook it.

Martin Farms Market (Rossville Blvd.) Rossville, MD

The Martin Farms Market stand is great. During my visit I purchased the reddest, juiciest tomatoes I've ever seen, a huge bunch of fresh rosemary and of course the pumpkin--a small pumpkin (approx 2 pounds)...

Pumpkins at Martin Farms Market

While I was thinking of what I could create with the fresh pumpkin, I got the idea to have a PUMPKIN RECIPE CONTEST and prepare the dish from the winning entry. 

The contest winner will receive a $25 Williams-Sonoma gift certificate, have their recipe featured on this blog and get free ad space for three months on the blog sidebar (you can submit a link/banner to your food blog/website or another website you own).

Contest Rules:

Please read the rules carefully. Any omissions or deviations will result in disqualification!

1. You must be a member of the Seasoned & Stirred! Facebook page or blog to enter the contest. If you are not yet a member, join the Facebook page here S&S on Facebook or simply click the "Like" button on the Facebook app on the right sidebar of this page. To follow this blog, click the "Follow" button (with Google Friend Connect) on the right sidebar of this page. You may also invite your friends to enter the contest (they will be subject to the same rules).

2. Submit your own original recipe USING FRESH PUMPKIN in the comment section of this post. Recipes using canned pumpkin or a copy of someone else's recipe will be disqualified. You may submit a recipe in any food category: appetizer, entree, dessert, vegetarian, beverages, etc. and you may use a previously posted recipe or create a new one for this challenge.

Also, you must INCLUDE A PICTURE of your finished dish, your email address (the winner will be contacted via email) and you must state whether you are a member of the blog or the Facebook page. Please make sure your names are consistent--the name you're using to post this comment and the name you're using on facebook/google, etc. If the name is different, please let me know in your comment!

3. Deadline for recipe submissions is midnight Saturday, December 4, 2010 (EST). The winner will be announced via the blog the following week. 

How the winner will be determined:

The winning recipe will be determined by the following:

1. Creativity (ingredients, pairing of ingredients, originality, etc.)

2. Clarity of preparation / instructions

In other words, the recipe that sounds/looks the yummiest and inspires me to use my prized pumpkin to make it will be the winning recipe. So, that's it. If you have any questions, feel free to post your questions here or email me at lotusrising523{at}hotmail{dot}com. Thanks for entering the contest and Good Luck!!!

Support local farmers/growers...find a farmer's market near you National farmer's market directory

Paula Deen's Facebook Challenge

Paula Deen is one of my favorite Food Network stars!  She recently posted a comment on her Facebook wall about how hilarious the famous "Old Spice" commercials are and issued this irresistible challenge:

"So, I decided...I may not be old, but I'm spicy, TWO can play this game! So here's the deal.  I want your spice-filled recipes. Gimme your spice blends, your curries, your chili powders...as long as your recipe includes at least two spices, it's eligible! Just leave 'em right here - my top favorite 50 will win my signature Spice Set!

And guess what else? I'll choose my top THREE recipes and I'll be makin' them myself - those videos will be posted right here!"  Love and Best...Spices!  ~  Paula 

Check out Paula on Facebook

Needless to say, when I saw this post I couldn't help myself...I raced over here to the blog to find the most yummy, spice-filled recipes I have.  Problem was, all of my recipes are spice-filled because I adore experimenting and cooking with spices--that's one reason I named my blog "Seasoned & Stirred!

After several agonizing moments, I decided to submit recipes for my Sauteed Kale, the Orange-Roasted Beets & Sweet Potatoes and my reduced fat Three Potato Salad.  I soooo want to win Paula's signature Spice Set but I won't be mad at all if she really likes one of my dishes enough to prepare it in a video!  Woooo hoooo!  Please pray for me and wish me luck, Ya'll! Also, all of my chef and foodie friends, throw your hats into the ring too...post your spice-filled recipes for a chance to win: Enter your recipes here.

Banana Bread - Simple & Delicious

Quick breads are a great way to use fruit that has become overripe or in danger of slipping into the "not-so-fresh" zone.  I had some bananas sitting around on the brink of going really bad.  I wanted to prolong the life of the little beauties and banana bread quickly came to mind. Below is my recipe for a simple, quick banana bread your whole family will love.

Quick breads are fun to make because they are very versatile--lending themselves to virtually any type of ingredients--fruits, nuts, etc.  You can whip them up quickly as they don't require any kneading or rising time.  They keep really well, are perfect with any meal or as a snack and they make excellent, heart-felt gifts during the holidays.

Easy Banana Bread

Seasoned & Stirred by LBTurner

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 cup mashed bananas (2-3 large, very ripe bananas)
2 teaspoons vanilla extract

2-2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon salt

8 ounces vanilla yogurt
1 cup chopped walnuts (optional)

1. Preheat oven to 350°F.  In medium bowl, beat together the sugars, oil and eggs.  Add the bananas and vanilla and blend thoroughly.

2. In a separate bowl, add the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice and salt.  Mix thoroughly and then SIFT the dry mixture into the banana mixture, blending thoroughly. Stir in the yogurt and walnuts.

3. Pour batter into a greased and floured 9 x 5 inch loaf pan and bake for about 1 hour.  Insert a toothpick or cake tester into the center of the loaf. If it comes out clean, the loaf is done.  Remove the bread from the oven and let it cool for 10-15 minutes.  Remove the bread from the pan and allow it to continue cool on a rack.

This recipe yields approx. 10-12 slices. Store unused bread in the refrigerator or in an airtight container in a cool, dry place for up to four days.

Did you know...bananas are a high energy fruit favored by athletes because of their high potassium content.  Bananas are very low in saturated fat, cholesterol and sodium and are a very good source of vitamin B-6, vitamin C, dietary fiber and manganese.  Also, bananas help strengthen eyesight, helps the body absorb calcium--thus, helping to build stronger bones.  Their antacids help protect against stomach ulcers and they are great for people who have elimination issues!

It's Wednesday...Eat Orange Foods!

Wednesday is ruled by Mercury and Virgo and is associated with the color Orange. The color orange is linked to our emotions and is widely known for it's ability to inspire happiness and joy! 

Orange influences healing in a variety of physical and emotional areas of our bodies (stimulates the appetite, improves digestion, is associated with the assimilation of food; helps the stomach, lower back, pelvic and kidney health; sexuality, personal power and more). 

Orange foods are, in my opinion, some of the yummiest foods available--not to mention the fact that they contain high amounts of vital antioxidants--carotenoids, beta-carotene, Vitamin C--which help destroy toxic cells and repairs some cellular damage.

So, in honor of Wednesday, and because you may now have a little more information about why you should eat plenty of orange foods, I thought it would be fun to list some of my favorite orange foods, drinks, spices, etc. and link the foods to any recipes I've posted on the blog if applicable.

My Favorite Orange Foods

• Apricots
• Butternut squash 
• Cinnamon   Matcha Green Tea Latte
• Cantaloupe
• Carrots
• Ginger   Detox Chicken Salad
• Mangoes
• Oranges   Citrus Remoulade Sauce  
• Orange Juice
• Orange Peppers
• Papayas
• Paprika   Lemon Pepper Wings   Skillet Fried Potatoes
• Pumpkin  Pumpkin Ravioli/Chicken/Matcha Cream Sauce 
• Peaches   Detox-Tini
• Saffron
• Sweet Potatoes   Orange-Beets/Sw Potatoes   Three Potato Salad   Whole Wheat Sw Potato Pancake
• Tangerines 
• Turmeric   Black Bean & Corn Salad   Sauteed Kale

 Join in on the fun! Tell me about your favorite orange foods, any orange foods you've eaten lately or link to orange foods on your website/blogs.

Lemon Pepper Chicken Wings #1

I have two awesome lemon pepper wing recipes and I'm having trouble deciding which is my favorite.  The recipes are very simple and have similar ingredients.  The thing that makes the recipes unique is the cooking techniques--one recipe is baked and one is lightly fried and finished in the oven--bringing about slightly different flavors and textures.  At the end of the day it comes down to personal preference.  So, I'll share both recipes and you can decide which is best. Today, I'm sharing the baked version. Enjoy!

Lynn's Lemon Pepper Chicken Wings - Recipe #1

Lemon Pepper Chicken Wings

Seasoned & Stirred with love by LBTurner

20 chicken wing pieces (washed, cleaned)

1 1/2 tablespoons lemon pepper seasoning

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

2 teaspoons seasoned salt

1 1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

2 tablespoons fresh basil (chopped)

4 tablespoons oil (olive, sesame or canola)

Marinate - In a large mixing bowl, add all of the ingredients (except 1/2 tablespoon of lemon pepper seasoning and 1 tablespoon of lemon zest).  Mix all ingredients until wings are thoroughly coated with the mixture. Cover the bowl with plastic wrap and marinate in refrigerator overnight (or at least two hours).

Bake - Preheat oven to 400°F.  Line a sheet pan with parchment paper or aluminum foil.  Pour the entire contents of the bowl (chicken, oil and spices) onto the pan. Arrange the wings so that they are all flat on the pan.  Put the wings in the oven and bake at 400°F for approx 20 minutes or until wings are brown on both sides.  The internal temperature of the cooked wings will be safe within 165°F - 180°F. 

Remove the wings from the oven an let rest for 2-3 minutes.  Arrange the wings on a serving platter with tongs or a fork.  Drizzle the flavored oil left on the sheet pan over the wings.  Sprinkle the remaining 1/2 tablespoon of lemon pepper seasoning and remaining tablespoon of lemon zest over the wings.  Garnish with fresh basil and lemon slices if desired.

These delicious wings make a great main dish served with your favorite sides or you can serve them as an appetizer paired with your favorite light beer, chilled white wine or your favorite frozen drink (my favorite is a creamy, frozen fruit Daiquiri--it balances the citrusy/tangy flavor and cools the slight peppery kick of the wings).

Orange-Roasted Beets & Sweet Potatoes

I love beets--boiled, pickled, in soup--any way I can get them. Many, many years ago I learned to make Beets a l'Orange in culinary school and loved it. I raced home that day to add them to the dinner menu I had planned for that evening and to my surprise, everything on the plate was a hit--except the beets! 

My husband and son very theatrically displayed their disdain for beets. "But they're covered in a yummy orange sauce," I whined!  Didn't matter--they decided right then and there that they hated beets and made me promise never to try to get them to eat beets again. LOL.  Well, I never served beets to the boys again but I ate them every chance I could...and to this day they remain one of my all-time favorite veggies!

I found some red sweet potatoes at the market the other day and decided to use them to remake an old personal favorite side dish. Somehow, I knew they would be perfect paired with beets and boy was I right. I hope you enjoy this dish as much as I do!

Orange-Roasted Beets & Sweet Potatoes

Seasoned & Stirred with love by LBTurner

3 medium raw beets

3 medium red sweet potatoes

1 1/2 tablespoon sesame oil

2 teaspoons butter (room temperature)

1 tablespoon Kapha Churna spice mix

1 teaspoon orange extract

1/4 cup brown sugar

1 medium orange

1/4 teaspoon sea salt

1. Preheat oven to 375 degrees.

2. Peel the beets and sweet potatoes and cut into cubes or slices (cut the beets slightly smaller than the sweet potatoes as they require slightly more cooking time than the potatoes).

3. Zest the entire orange and set the zest aside. Cut the orange in half, squeeze the juice into a small bowl or cup--measuring out 1/8 cup--and set aside.

4. In a large mixing bowl, add 1 tablespoon of orange zest, the beets, potatoes and all of the other ingredients except the orange juice.  Mix thoroughly with a wooden spoon or spatula.

5. Pour vegetable mixture in a baking dish and cover with a glass lid or aluminum foil.  Roast in the oven for 40-45 minutes or until fork tender.

6. Remove the baking dish from the oven and let it rest for 2-3 minutes.  Remove the top or foil and stir in the 1/8 cup of orange juice. Lightly toss the veggies until coasted with the orange juice.

7. Transfer the veggies to a serving dish and garnish with remaining orange zest. 

Notes: 

~ If you do not want to purchase the Kapha Churna spice mix you can use the following recipe to make your own version of the warming spice blend: 1/4 teaspoon each: black pepper, fine sea salt, ginger powder, cinnamon, powdered coriander, turmeric powder, turbinado sugar.  You may also omit any of the spices that you don't have or don't care for or you could add one of your favorite spices and the dish will still be great. Don't be afraid to get creative. Just think sweet potatoes with a spicy kick and you'll be fine. :>)

~ Although you are using orange zest and juice from the orange, it is the orange extract that gives the dish its intense orange flavor.  You could prepare the dish without the extract if you wish and it will still have a fair amount of orange flavor.

~ If you have remaining orange juice, it can be stored in the refrigerated (in a container with a tight lid) for up to three days.

Skillet Fried Potatoes

I've never met a potato I didn't like! Sometimes I crave the comfort of a huge plate of fried potatoes and since mine are the best in town (if I do say so myself), I don't have to go farther than my own kitchen to get some. :>)

Skillet Fried Potatoes

Seasoned & Stirred wit love by LBT

1 pound potatoes (peeled, sliced)

1/4 cup onions (sliced or diced)

1/4 cup green pepper (sliced or diced)

1 tablespoon olive oil

1 teaspoon minced garlic

1 tablespoon fresh parsley (or dried flakes)

2 teaspoons Season All seasoned salt

1 teaspoon smoked paprika

1/4 teaspoon fresh chopped rosemary (or 1/2 tsp dried)

1/2 teaspoon black pepper

Heat the olive oil in a medium skillet over medium-high heat. Add the potatoes and all of the other ingredients except the onions and green pepper. Cover skillet with a lid and cook for approx. 10 ten minutes--turning occasionally with a spatula.  After about 10 minutes, add the onions and green peppers and continue cooking for another 5-10 minutes or until the potatoes, onions and green peppers are fork-tender. 

Since the potatoes will be cooking on a medium-high heat the entire time, you will need to keep turning them so they do not burn. Cooking the potatoes at this heat level helps to form a beautiful brown crust on the potatoes and keeps them from getting soggy from the condensation from the lid.

Romano-Roasted Green Beans

I am happy to report that I am feeling much better! My condition, such as it is, remains undiagnosed and I'm still waiting for an appointment to see a rheumatologist but thanks to my steady diet of nutritious foods, regular prayer and regular self-nurturing, I am definitely on the mend.

My diet these days consists mostly of fresh vegetables--with a little meat, cheese and carbohydrates thrown in the mix for good measure. I was craving green beans and decided to try a dish I saw Tyler Florence make--Parmesan Roasted Green Beans (with my little spin, of course). Plus, green beans were the perfect choice because they are an excellent source of calcium, magnesium, potassium and vitamin C and my body needs the extra boost of nutrients right now.  This is a quick, easy, fun recipe you can make for everyday meals or for special occasions.

Romano-Roasted Green Beans

Seasoned & Stirred with love by LBTurner

  

1 pound green beans (trimmed & washed)

1 tablespoon light olive oil

1 teaspoon brown sugar (optional)

1 teaspoon minced garlic (raw or roasted)

1/2 teaspoon seasoned salt

1/2 teaspoon smoked paprika

1/8 teaspoon onion powder

1 teaspoon lemon zest

1/2 cup Pecorino Romano cheese

Preheat oven to 400 degrees. In a medium mixing bowl, add all of the ingredients except the Romano cheese. Mix thoroughly until the beans are well coated with the oil and spices.

Add a sheet of parchment paper or aluminum foil to a cookie sheet pan. Spread the beans out evenly on the sheet, sprinkle the cheese on top and bake for 20 minutes or until the beans are tender and the cheese has browned. The cheese will melt over the beans and form a crust on the bottom of the pan.

Remove the beans from the oven and let them sit for a few minutes. Using a spatula, lift the beans from the pan and place into serving dish. Use the spatula to scrape the remaining bits of cheese from the pan and sprinkle over the green beans.

Notes: This recipe makes 2-3 servings. The brown sugar can be substituted for raw or white sugar or omitted altogether. The Romano cheese can be substituted for Parmesan or another hard cheese.

Eat, Pray, Love - My Journey Back to Health- Part II

Here's one of my favorite kale recipes enhanced with healing spices:

Sauteed Kale

Seasoned & Stirred with love by LBTurner

1 pound fresh curly kale (stemmed and washed)

1 cup water

1/2 cup chopped onion

1/4 cup roasted red peppers

4 tablespoons butter

1 tablespoon extra light olive oil 

2 tablespoon soy sauce

1 teaspoon minced garlic (raw or roasted)

1/4 teaspoon red pepper flakes

1 teaspoon turmeric powder

1/2 teaspoon powdered ginger

1/8 teaspoon cinnamon

1/8 tsp black pepper

In a large pot, combine the water, kale, 1/4 cup onions, 2 tablespoons butter, red pepper flakes and 1 tablespoon soy sauce. Cover with a lid and cook for about one hour on medium heat. After the greens have been cooking for about an hour, reduce the flame to low and let them continue to simmer.

Heat a large skillet on the stove over a medium heat. Add the remaining 2 tablespoons butter, 1 tablespoon olive oil and remaining 1/4 cup of onions.  Saute onions over medium heat until tender, add minced garlic and roasted red peppers and continue to saute for another minute. Turn the heat up to medium-high on the skillet and with a slotted spoon, add the kale. Add the remaining soy sauce, the turmeric, ginger, cinnamon and black pepper and saute for another 10-15 minutes--stirring often so the greens do not scorch/burn. I like my kale with a little bit of crunch but if you like yours softer you can lower the heat and continue to simmer until the desired tenderness is achieved.

You can never have too many leafy green vegetables in your diet so my plan is to eat these twice a day for a few days. Then, I'll switch to my next favorite vegetable--Brussels sprouts--and continue going down the list of healing foods.

Just so you know...although I could not personally visit Italy, India or Bali, I wanted to experience a little bit of the food culture of those countries so today I also made spaghetti and meatballs to pay homage to the "Italia" experience. :>)  I would also love to cook an Indian and Balinese dish and I'm currently looking for recipes. If I have the energy and strength to cook these dishes as well I will.  We'll see how this goes...

PRAY:

As I've grown older, spirituality has become a really big part of my life. I am committed to offering God my first fruits of the day--everyday. Every morning I try to spend at least one hour praying, having a conversation with God or learning more about the Word. I spend time giving him thanks and praise for his love, mercy and the many blessings he's showered me with. I also pray for others in need of prayer and occasionally, I will ask God for "things" because I believe if you ask for what you want you will receive it. One of my favorite scriptures is: “Ask, and it will be given to you; seek, and you will find; knock, and it will be opened to you.” ~ Mathew 7:7.  In numerology, I'm a life path #7.  Among other things, it is said that 7's need to learn faith. Is it a coincidence that Matthew 7:7 has become one of my favorite scriptures?--I don't think so. :>)

One morning, after I had experienced a particularly horrendous night of pain and discomfort, I prayed to God and asked that he reveal what was happening to my body. I asked him to reveal whatever this illness is and to reveal to me any thoughts I may have had to bring on this illness (many illnesses and diseases are caused by fear and negative thinking).  Then I boldly asked him to give me the strength, courage and insight that would allow me to heal myself!

About an hour after my prayer/devotional session that morning, I had a business conversation with a woman who, toward the end of the convo,  asked how I was doing. I told her I had not been well and shared with her my symptoms.  She advised me to ask my doctor for a test to detect whether or not I had contracted Lyme disease. I felt as if God had sent me a message through her. I was blown away by her suggestion and called my doctor immediately but unfortunately, my joy was short-lived as I listened to my doctor flat out reject my suggestion of the Lyme test. Ok...

The next day, I received a beautiful healing prayer from a friend in the mail. I was surprised and stunned by the powerful, poignant prayer. It literally brought tears to my eyes and again, I felt as if it were a direct message from God! I truly believe that prayer works so I recite this prayer every chance I get.  I am encouraged by the messages/signs I've received and I am surviving by standing on the "promises of God."   My unwavering faith in him and has allowed me to be confident that he will help me reverse this condition and bless me with a full, speedy recovery! I will continue to pray and be his faithful servant--long after this crisis has past--until such time I can no long draw breath from this body...and beyond.

LOVE: 

The Love part of my journey is very simple.  I vow to spend as much time as I can loving myself through this illness! This means eating nutritious healing foods, doing gentle stretching/exercises, performing loving self-massages, reciting healing affirmations, watching motivational videos, and listening to healing music. I will also spend as much time in nature as I can--taking in the abundant, miraculous beauty around me. And, of course, it goes without saying that I will continue doing my part to spread light and unconditional LOVE to all the beings I'm blessed to have cross my path.

The very act of writing this blog post is part of my self-imposed therapy and healing.  It is my effort to begin to journal my thoughts--a vital step on my journey back to wholeness and wellness!

I sincerely thank Elizabeth Gilbert for writing the inspirational book, Eat, Pray, Love. It never ceases to amaze me how human trials often result in unimaginable beauty and blessings.  I would also like to thank each of you for reading this lengthy post (I now realize I should have apologized in advance for such a lengthy post--please forgive me).  Thank you for allowing me to share part of my journey back to health with you!

Read "Eat, Pray, Love - My Journey Back to Health - Part 1"

Get the book Eat, Pray, Love: One Woman's Search for Everything Across Italy, India and Indonesia.

Seasoned & Stirred!