Wholesome Recipes | Wholesome Mommy :: by the Centsible Sawyer

Recipe: Strawberry Crumble

Written on May 11, 2012 by Denisesawyer in Dessert, Wholesome Recipes

I LOVE strawberries and apparently so does my daughter {did you see the pics from our strawberry farm excursion? Hilarious}. Once we brought our berries home I immediately had to use them for this crumble recipe. I swear you will not be disappointed. We basically inhaled it. Which I must disclose that sweets are typically inhaled in our household. BUT…this one was particularly delicious. (:

:: Strawberry Crumble

1 1/4 cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
2 Tbsp of lemon juice {I used REAL lemon}

Preheat the oven to 375 degrees.

Place flour, 1 cup of the sugar, baking powder, and salt into your food processor. Place all the butter that has been cut into pieces into the food processor. Pulse until crumbly. Then, drop the egg in and pulse until blended. (You can also do this the old school way – with a pastry blender or two butter knives. BUT…make your life easier {and your belly happier, faster} by putting all of this in the food processor.

Take out about half of this mixture and press it into the bottom of a 9×11 glass dish. This will be the bottom crust.

Place all the strawberries, the 1/4 cup of {remaining} sugar, cornstarch, and lemon juice into a separate boil and stir. Pour the strawberry mixture over the crust. Sprinkle the top with the remaining crust mixture.

Bake for about 45 minutes. Allow to cool completely before cutting into squares and serving.

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Recipe: Artichoke and Sweet Pea Gratin

Written on May 9, 2012 by Denisesawyer in Side Dishes, Wholesome Recipes

I found this recipe in Food Network’s Magazine {January/February 2012} and thought it sounded delish. I tweaked it just a bit and now I think I’ve found a new family favorite!

What makes this side dish an even bigger hit is the fact that the it uses pantry ingredients and things I always have on hand! Win!

You’ll be seeing this on my meal rotation regularly.

:: Artichoke & Sweet Pea Gratin

1 Tbsp {organic} butter
1 Tbsp flour
1 1/4 cups {organic} milk
1 can artichoke hearts (in water/not oil)
2 cups frozen peas
Parmesan cheese

Whisk butter and flour together in an oven proof skillet {I used my cast iron skillet} over medium high heat for about one minute (the flour should bubble and start to get dry). Add the milk and whisk until boiling.

Add the artichokes (I chopped mine into quarters first) and frozen peas (do not thaw). Bring to a simmer. Then, top with parmesan cheese (I just grated it right over the top with my microplane so I didn’t measure – just enough to cover the whole dish like a light dusting of snow.

Pop it into the oven on broil. Broil for just a few minutes. When the cheese bubbles and browns it is ready!

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Recipe: Frozen Banana BonBons

Written on May 8, 2012 by Denisesawyer in Dessert, Snacks, Uncategorized, Wholesome Recipes

Here’s a little late night snack that you are going to love! Chocolate Covered Banana Bonbons. Yum. Yum.

You know those chocolate covered bananas that you can buy at chocolate shops and ice cream parlors? Well this is better.

Why? Because you can make them to order. Add some chopped nuts or Biscoff spread and you’be got something special!

Here’s what I did:

Melt some chocolate chips in the microwave at half power or over a double boiler. Slice up a banana (or two or three).

For plain banana bonbons just dip the banana into the chocolate and then place on a cookie sheet lined with wax paper. Freeze until hard.

For biscoff and chocolate banana bonbons spread a dollop of Biscoff spread on the top of a banana slice. Dip into chocolate (I actually found it easier to drop a spoonful of chocolate on top and then spread it around rather than dipping). Place on a cookie sheet lined with wax paper. Freeze until hard.

Sprinkle either type with a few chopped almonds for a fancier look and for a little texture.

This is a great summer time treat you can pull out of the freezer. You can pull out just a few or a bunch depending on how many you/your guests want!

Can you think of other yummy variations?

*Disclosure: I am a Walmart Mom. This post is sponsored by Walmart. Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

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Mother’s Day Brunch Idea: Potato, Asparagus, and Mushroom Hash

Written on May 5, 2012 by Denisesawyer in Main Dishes, Wholesome Recipes

Mother’s Day is just one week away! Do you have anything planned for your mama?

Lots of people go out to eat to celebrate – but the restaurants will be crowded! In fact, it is one of the busiest days of the year for restaurants. So, why not make a delicious meal for mom right at home? Breakfast in bed is always a hit, but if you don’t live with your dear ol’ mama this may not be an option anymore. So, why not serve up a brunch for the whole fam – celebrating mom.

I’ve got a recipe for a hearty hash that is sure to please the palates of even the hungriest man, but that is classy enough to impress mom.

:: Potato, Asparagus, and Mushroom Hash

4 to 6 medium to large yellow (Yukon Gold) potatoes
1 bunch of asparagus stalks
4 oz (1/2 of a typical carton) of button mushrooms
coconut oil
olive oil
2 cloves of garlic

Wash, peel, and chop the potatoes into small chunks for hash browns (also called home fries). Heat a griddle plate or large skillet over medium high heat. Add the coconut oil into the skillet/griddle and add potatoes. Fry the potatoes up until browned and then flip. Continue to brown and toss/turn. Don’t move them around too much though, you want them to brown up and get crispy.

While potatoes are frying up, wash and chop asparagus into bite sized pieces. Then, chop the mushrooms into quarters. Mince the garlic. Add a little olive oil to a second skillet and turn the pan to medium high heat. Add the asparagus and garlic and saute until they get a little brown then add some water just to allow the asparagus to cook a little more and soften without burning them. Once the asparagus is almost done add the mushrooms in. Cook until all liquid has cooked out and the vegetables are tender.

Stir the mushrooms, asparagus, and potatoes together. Serve with fried eggs and some whole wheat toast or biscuits. Don’t forget the juice or the jelly!! And, breakfast is always tastier with fresh flowers on the table. (:

*Disclosure: I am a Walmart Mom. This post is sponsored by Walmart. Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

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Menu Plan 4.30.12

Written on April 30, 2012 by Denisesawyer in Meal Plans, Wholesome Recipes

Woo Wee! That is southern for it is has been a whirlwind! And it has been a whirlwind weekend! We spend Saturday picking strawberries at a local farm and had a blast! Can’t wait to share the details with some photos with you this week! Sunday, we went to visit my grandmother with my mom and dad, my brother, and my sister-in-law to help her with some major yard work. I’m pooped! Now back to the daily grind here! I’ve got student teacher files to turn in today, a little bit of cleaning to do, a trike ride with Judah planned, and I’m chomping at the bit to try our a recipe for strawberry crumb bars with some of my freshly picked berries! Stay tuned for that recipe! (:

What’s on your “want to do list” this week?

Need a planner? Use my printable 2 week plan here}

:: Monday
Orange & Apricot marmalade chicken skewers
Artichoke and Sweet Pea Gratin
Fried Squash
Baked Sweet Potatoes

::Tuesday
Roast
Mashed Potatoes
Carrots
Greeen Vegetable

:: Wednesday
Taco Salad

::Thursday
Chicken a La King (with Rotisserie Chicken)

::Friday *Meatless*
Potato, Asparagus, and Mushroom Hash
Eggs
Toast

:: Saturday
Steak
Refried Rice
Green Vegetable

:: Sunday
Pot of Beans
Corn Bread
Turkey Sausage
Spinach

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Broccoli Chicken Stirfry

Written on April 26, 2012 by Denisesawyer in Main Dishes, Uncategorized, Wholesome Recipes

The way I see it, there are two kinds of people. Those who love Mexican food and those that love Chinese food. I fall into the second camp. My husband falls into the first. Don’t get me wrong, I will gladly eat a plate full of Mexican food but given the choice I will always pick Chinese.

That said, there are not too many GOOD Chinese restaurants around my neck of the woods. So, sometimes when I get a real craving I have to whip up a pan of stir fry and it will do in a pinch.

I keep it pretty simple since my hubby is pretty particular when it comes to stir fry. I usually put in some fresh brocoli, baby bell peppers, and a small can of water chestnuts in addition to a good amount of boneless chicken breasts. Serve with lomein noodles or over rice and you’ve got a good American-Chinese dish that will please the masses.

:: Chicken and Broccoli Stir Fry

2 boneless chicken breasts
1 head of fresh broccoli, chopped
3 small baby bell peppers (red, yellow, orange), sliced into rings
small can of sliced water chestnuts
3 Tbsp soy sauce
1 Tbsp Nakano rice wine vinegar with garlic
1/3 cup of Teriyaki sauce
1 Tbsp brown sugar
2 Tbsp corn starch
3 cloves garlic, minced

Mix the soy sauce, rice wine vinegar with garlic, teriyaki sauce, brown sugar, corn starch, and minced garlic in a small bowl or measuring cup.

Cut boneless chicken breasts into bite-sized pieces. Pour the marinade over the chicken.

Heat a large skillet on the stove top with a drizzle of olive oil.

Place broccoli into a pan of boiling water for 2 to 3 minutes then drain and add straight to the skillet along with bell peppers, chicken, water chestnuts, and all of the marinade. Saute for a few minutes. When marinade starts to gum up (before it burns!) add about a cup of water. The water and marinade will make a nice gravy like consistency that will coat the meat and veggies.

When the veggies are no longer crisp and the chicken is cooked through, the stir fry is ready. Serve over lomein or rice.

*Disclosure: This is a sponsored post due to my relationship with Mizkan. My participation is voluntary. As always, my opinion is my own.

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Chocolate Covered Biscoff Pretzel Bites

Written on April 17, 2012 by Denisesawyer in Snacks, Uncategorized, Wholesome Recipes

Are you familiar with Biscoff cookies? If you’ve flown in a plane anytime during the past few decades then you’ve had them. There those delicious little cinnamon cookies that were/are served to the passengers. They used to be a staple, now that airlines have cut their costs they aren’t a given. I remember the first time I had a pack of Biscoff cookies. I was pleaseantly suprised by how delicious they were. I thought they would be icky gingerbread cookies (I am not a fan) but they were delicious! I wished I had a few more!

Well now those delicious little cookies from Belgium can be found on the Walmart shelves along with a fantastic spread that tastes like (and is made from!) those delicious little cookies! The spread comes in two varieties: chunky and smooth – just like peanut butter. But, this is ANYTHING but peanut butter. Actually, it doesn’t even contain peanuts! It is a vegan product. And, while it isn’t a health food, it makes a delicious little treat spread on apples, pretzels, sliced pears, waffles, pancakes, and crepes (and this is just what we tried it on!).

It is also fabulous spread across theose little Biscoff cookies. The cookies come prepackaged with two cookies in a pack which makes them a great little lunchbox treat. {Portion control! I need it with these things!}

We used the Biscoff spread to make a little treat of our own: Chocolate covered Biscoff Pretzel Bites. Here’s our video how to:

You need:

A jar of Biscoff creamy spread
Some small pretzels (we used Snyders)
Melted Chocolate for dipping

Melt the chocolate over a double boiler or in the microwave. Spread the Biscoff spread over one pretzel and then snap another on top making a little pretzel sandwich. Dip one side of the pretzel sandwich in the chocolate and lay it on wax paper to dry. Viola! A tasty little late night treat! (:

*Disclosure: I am a Walmart Mom. This post is sponsored by Walmart. Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

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Recipe: Yellow Rice with Vegetables aka Lazy Mama’s Mexican Rice

Written on April 17, 2012 by Denisesawyer in Side Dishes, Wholesome Recipes

Image Credit: Gourmet Memoirs

I have a few dishes that are go to dishes. They are side dishes I make without even thinking about it. Certain sides just “go” with certain main dishes, you know?

This recipe is one of those for me. When I make Mexican food: tacos, burritos, enchiladas, etc, I always make yellow rice with vegetables. It is an easy lazy mama’s take on Mexican Rice.

I once had the real thing, homemade by a real Mexican Mama. It was fantastic! But, I cannot replicate it no matter how hard I try. This is my take on it- simplified. And, what ya’ know… my family goes bonkers for it! They can’t get enough.

Another bonus…you’ll get a serving of veggies in your kiddos. This is music to your ears if you have kids who are picky about their vegetables!

:: Yellow Rice with Vegetables

2 bags of Mahatma Yellow Rice
1/2 bag of mixed veggies (I use Cascadian Farms mixed veg that has peas, carrots, and corn in it).

Boil the water according to the package on the rice (follow their measurements) along with 1 Tbsp butter. Once the water is boiling add the frozen vegetables…right out of the freezer. Allow the water to come back to a boil (this is important because the frozen vegetables will bring the temperature down).

Once the water is boiling again, add the rice to the pot. Place the lid on the pot and turn the temperature down to simmer and simmer for 15 to 20 minutes – until rice reaches the doneness that you desire.

Delicious with all things Mexican! (:

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Recipe: Oat Pancakes

Written on April 13, 2012 by Denisesawyer in Main Dishes, Wholesome Recipes

I love breakfast! I especially like to try new recipes for pancakes, waffles, and other baked puffy/dough creations! I love that you can mix it up and change it up with different fruits, nuts, and spices and create something so different.

Lucky for me, I have two boys in my home (my 3 year old little and my hubby) who love to be my taste-testers and who also both happen to love all things that are waffles/pancakes.

Today I decided to make up a batch of Oat Pancakes and they were a home run! As a matter of fact, this recipe may just replace my old standby for regular pancakes. They don’t taste that different than the usual pancake but the texture is fantastic.

Judah had his with good ol’ maple syrup. I had mine with fresh, homemade strawberry sauce/syrup. You can make up your own strawberry syrup very easily with a cup and half of strawberries, a little water (about 1/3 cup), 2 tsp of cornstarch and about 1/4 cup of sugar (more or less to your taste). I place the berries, sugar, and water in the pan and bring to a boil. I mash up the berries a bit with a potato masher but leave some chunks (I like it that way). Then, I mix the cornstarch with a little COLD water and add it to the pan. Boil for just another minute or so and it will thicken up to a syrupy like consistency.

Here’s the winning recipe for Oat Pancakes – make a batch of your own this weekend and tell me what you think!

:: Oat Pancakes

3/4 cup all purpose flour
1/2 cup quick cooking oats
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 stick melted butter
2 eggs
1 tsp vanilla

Take the oats for a spin in the food processor or blender to make them a little finer. Then, add all the ingredients into a bowl.

*You can place all the wet ingredients in one bowl and mix and then all the dry ingredients in one bowl and mix and then mix together – BUT… I’m lazy and I didn’t do that. AND…they turned out great! LOL.

Pour a small amount into a hot buttered cast iron skillet, griddle (or whatever you like to cook your pancakes on). When they start to look bubbly flip ‘em over and cook another couple minutes. Then, serve ‘em hot with warmed maple syrup or some homemade berry syrup. Mmmm.

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Recipe: Puffy Tacos and Sopapillas

Written on April 12, 2012 by Denisesawyer in Main Dishes, Wholesome Food, Wholesome Recipes

Image Credit: JasonAaronAZ

I posted my meal plan this week and had a few questions about how I make my puffy tacos and what they were. I am going to let you in on a delicious little trick you are going to be so excited about…especially if you are a mom (or dad) that is always on the look out for delicious quick meals.

My puffy taco and delicious dessert, sopapillas are made the same way… with store bought soft flour tortilla wrappers. It is amazing how you can change the texture and taste of these things doing something really simple: frying them in a little vegetable oil.

First, prepare all your topping for your puffy taco: diced tomatoes, guacamole or sliced avocado, diced onion, shredded cheese or melted queso, etc. Cook any meat you plan to serve on top (or go meatless with refried beans). The very last thing you want to do is fry up your tortillas so they will be good an hot.

Pour a little vegetable oil into a skillet. I like to use my cast iron skillet for this. Keep the oil shallow…not need to waste it. Place on tortilla in the hot oil and fry until the tortilla turns golden brown. It might puff up, it might not. It doesn’t matter, both are delicious! Flip the tortilla and fry the second side then drain on paper towels. Repeat until you have enough tacos for everyone.

I like to eat mine open-faced like a tostada. I spread mine with fresh avocado, onion, tomato, sour cream, shredded cheese and lettuce, and little taco-seasoned chicken (you can use rotisserie chicken for this too!).

I made these for my mom and dad and my dad asked me twice (in a row) what kind of shells these were. He enjoyed them so much and I think it blew his mind a little bit that they were just regular ol’ burrito wrappers!

To make a delicious dessert to wrap up the meal I fry another round of tortillas and then drizzle them with honey and then sprinkle them with cinnamon sugar. Cut them up with a pizza cutter/wheel and watch them disappear! Be prepared to make a second batch! They are seriously good and addictive!