Oct 29, 2014

Crockpot Spaghetti Squash

Oct
29
2014
Wednesday

How to make amazing spaghetti squash in the crock pot!






This recipe is brought to you by our amazing recipe contributor Patti from Blossoms and Posies!

We are huge spaghetti squash fans over here, and when I make spaghetti squash I usually do it just like a cook a pumpkin in the oven. But I’m going to have to try using the crockpot next time!

If you are needing a good crockpot recommendation, this is the one that we really like. It’s simple, but gets the job done and I love that it has a lock-down lid.


Spaghetti squash is a delicious vegetable and is a great pasta-like option for gluten free eaters. What could be easier than cooking it in your crockpot?

My first attempt at cooking spaghetti squash long ago resulted in a big pile of mushy glop. Ew! I couldn’t figure out why anyone would want to eat it. But one day a few years ago I decided to try again – after all, maybe the fault was mine not the squash’s. I baked it, careful not to overcook. And yum yum! This time I got it right!

Spaghetti squash became a regular dish in our house. I thought I had mastered the art of this delicious vegetable, until a few weeks ago when a friend shared that she had cooked her spaghetti squash in her crockpot. What?! What beautiful music to a busy woman’s ears was this? I gave it a try, and I am sold! My goodness is it easy!

It is important that you pierce the squash all the way to the cavity with a knife a few times so it doesn’t explode (this really can happen and it is not pretty!) And be careful when you remove the squash and cut it open – there will be a lot of steam at first (use oven mitts.) But it is so much easier to cut a cooked spaghetti squash than a raw one! And the seeds and strings practically fall out – no effort.

Let us know in the comments if you try it – what do you think of this method?

Crockpot Spaghetti Squash
 
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Crockpot spaghetti squash is so easy - all it requires is that you think ahead a little.
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 spaghetti squash
  • 1-2 cups water
Instructions
  1. Remove grocery sticker and clean outside of spaghetti squash
  2. Pierce squash 3-5 times with a sharp knife - be sure to put it in deep so you know it is going all the way through the flesh to the cavity inside
  3. Place squash and water in crockpot and cook on high for 4 hours (cooking time may vary depending on your crockpot)
  4. Remove squash (wear oven mitts) and cut in half on cutting board
  5. Scoop out seeds and string and discard
  6. With a fork, gently peel the spaghetti-like layers away from the shell.
  7. Serve (delicious with butter and parmesan!)

 

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Patti Brown HeadshotPatti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Read more about Patti here! >>

 

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 13, 2014

How To Make Candied Pecans (or any nut!)

Oct
13
2014
Monday

How To Make Cinnamon Candied Nuts






I remember the first time I saw a kiosk at the mall with candied nuts. I was in college and the incredible smell immediately drew me in.

They were offering samples, and OH MY!! Yes, they did taste as good as they smelled.

“Um, how much did you say it was for one of the small cone-shaped bags? $5? For one small bag?  No, thanks. Maybe later.”

How I wish that I would’ve known that I could make the same goodness at home with just a few ingredients! On second thought, it probably was good that I didn’t know because I would’ve eaten this stuff by the BUCKETS.

Candied nuts are super easy to make, everyone is happy to get them as a gift for the holidays, AND you can even “paleoify” them for your Paleo friends! (Paleoify is a word, right? If not, it should be!)

You can also play around with the amount of sugar and cinnamon in the recipe below. Some people prefer the coating to be lighter, and some prefer it to be heavier.

Cinnamon Candied Nuts
 
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Author:
Ingredients
  • 4 cups of your favorite nuts
  • 1 egg white
  • 1 Tbsp. water
  • ¾ cup granulated sugar, brown sugar, OR raw honey
  • 1½ tsp. ground cinnamon
  • ½ - ¾ tsp. salt
Instructions
  1. Preheat the oven to 275 degrees F
  2. Put the egg white and water in a large glass bown and beat until frothy
  3. Add the nuts and coat well with the egg white mixture
  4. Mix together the sugar, cinnamon, and salt
  5. Add the sugar mixture to the nuts and egg white mixture and stir well to coat evenly
  6. Line two cookie sheets with parchment paper, and spray with choice of cooking spray
  7. Transfer the nut mixture into a single even layer on the cookie sheets
  8. Bake for around 60 - 80 minutes, stirring EVERY 15 minutes!
  9. Remove the cookie sheets from the oven and transfer the nuts to another bowl or cookie sheet so that they don't stick to the parchment paper
  10. ENJOY!

 

Here are some great jars if you want to give this as a gift this year! Just tie a cute ribbon around the top and everyone will love it!

 

For more great ideas, follow me on Pinterest!

Visit Rachel @ SurvivingTheStores.com’s profile on Pinterest.

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 11, 2014

The Best Butternut Squash and Apple Soup You’ll Ever Have!

Oct
11
2014
Saturday

Autumn Butternut Squash and Apple Soup Recipe that kids will LOVE!






The following fall recipe is brought to you by one of our awesome recipe contributors, Patti at Blossoms and Posies!


Autumn brings apple and squash aplenty and this is the time of year when you’ll see great sales on these items!

That means that Autumn Butternut Squash Apple Soup, with its hint of spice, is an ideal fall recipe to enjoy as the evenings turn chilly!

My family is not usually very enthusiastic about winter squash, but they loved this soup and asked for more. The real test of kid-pleaser status came when I made this Butternut Squash Apple Soup for our two year old niece and her parents. At first she didn’t want to try it (it’s orange!) but once she got some in her mouth she kept asking for more. I ended up sending all the leftovers home with her mom and dad!

You might think the apples would make this a sweet soup but they don’t. And the hint of ginger really makes the flavor pop, so don’t leave that out!

Special bonus: not only is this soup yummy, it is also good for you – butternut squash is chock full of good nutrients, especially vitamin C, vitamin A and beta-carotene.

Butternut Squash Soup Recipe (with a Vitamix!)

Creamy Butternut Apple Soup
 
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Creamy Butternut Apple Soup is a delicious treat on a crisp autumn evening. This savory soup has a hint of spice and can be served as a first course, or with bread and salad for a rustic supper.
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 2½ lbs butternut squash, peeled, seeded and chopped
  • 2 large apples (about ¾ lb) peeled, cored, and quartered
  • 4 cups chicken broth
  • 1 stick cinnamon
  • ½ cup cream
  • ½ cup water
  • ¼ cup butter
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
Instructions
  1. Place broth in a large pot, then add squash, apples and cinnamon stick. Bring to a boil.
  2. Reduce heat and allow to simmer until the squash is tender (25 minutes.)
  3. Remove the cinnamon stick and carefully blend the hot broth, squash and apples in a Vitamix (or use an immersion blender in the pot)
  4. Pour soup from Vitamix back into the pot, then add water, cream, butter, salt, nutmeg and ginger. Stir well.
  5. Cook on low, until heated through. Serve immediately.

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Visit Rachel @ SurvivingTheStores.com’s profile on Pinterest.


Patti Brown HeadshotPatti Brown is a wife and mom who loves to play in the kitchen. Her three children and husband are usually happy to try her inventions, and even join the fun. Their kitchen is the busiest room in the house!

Patti and her daughter write about cooking, handcrafts and their latest home arts projects at their blog Blossoms And Posies.

Read more about Patti here! >>

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 8, 2014

Homemade Apple Sauce With Essential Oils!

Oct
8
2014
Wednesday

Homemade Apple Sauce With Essential Oils






I’ve been experimenting lately with all of the different ways to use essential oils, and one of my new favorite things to do is add them to food.

I have some yummy recipes using essential oils in the works to post (tonight I made gluten-free pumpkin brownies with clove and cinnamon!) so be sure to come back regularly (or just follow me on Pinterest or Facebook) to see when I post a new essential oils recipe!

This applesauce recipe below is absolutely amazing. The lemon helps to keep it from turning brown, and the drop of cinnamon adds such a nice flavor!

Homemade Apple Sauce With Essential Oils!
 
Prep time
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Author:
Cuisine: Snack
Serves: 6 cups
Ingredients
Instructions
  1. Peel and core your apples (this handy tool here makes it super easy!)
  2. Chop the apples into about 8 large chunks per apple
  3. Combine all ingredients in a large pow and bring to a low simmer.
  4. Cover the pot and cook for 30 minutes
  5. Let cool, then mash with a potato masher or puree with an immersion blender

Plus, lemon and cinnamon are great for all kinds of other things too!

Cinnamon is thought to promote healthy cardiovascular and immune function, and acts as an antiseptic.

And lemon has all kinds of great uses!

Uses For Lemon Essential Oil
 


  • Use 1–2 drops of lemon essential oil to remove gum, oil, grease spots, glue or adhesive, and crayon from most surfaces.
  • Combine 2–3 drops of lemon essential oil with water in a spray bottle to help cleanse and sanitize surfaces.
  • Place a drop of lemon essential oil on oily skin or blemishes to help balance oil glands and minimize oil production.
  • Soothe corns, calluses, or bunions by rubbing lemon essential oil on the affected area morning and evening.
  • Massage lemon essential oil into cellulite to help improve circulation and eliminate waste from cells.
  • Add lemon essential oil to your morning tea or breakfast shake for a refreshing pick-me-up.
  • Inhale lemon essential oil or place a few drops on a cotton ball to replenish your mind, body, and spirit.
  • Add 10–15 drops of lemon essential oil to a gallon of carpet cleaning solution to help pull out stains, brighten carpet and rugs, and leave a fresh smell in the room.
  • Add several drops of lemon essential oil to a chicken marinade for a delicious dinner.
  • Place a few drops of your favorite citrus essential oil on a cotton ball and put in the refrigerator to help eliminate odors.

 

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Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 6, 2014

Easy Gluten-Free Broccoli Frittata Recipe!

Oct
6
2014
Monday

Gluten Free Broccoli Frittata!!  So easy to make and perfect for ANY meal!






This recipe is brought to us by Patti at Blossoms and Posies!

Doesn’t it look amazing?!


The frittata is an egg dish – delicious for breakfast but well suited for lunch or dinner as well. It is flexible in that you can use a wide variety of cheeses, meats and vegetables… whatever you have on hand. Broccoli and mushrooms are my particular favorite.

Frittatas are more firm than quiche, which make them very well suited for a gluten-free diet. While I enjoy crustless quiche, I find that frittatas seem to hold together better – you can even eat a slice of frittata with your hand, like a pizza!

 

Broccoli Frittata
 
Prep time
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The frittata is an egg dish - delicious for breakfast but well suited for lunch or dinner as well. This recipe highlights broccoli, but you can use any vegetable you like!
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 2 Tablespoons butter
  • 1 cup chopped broccoli
  • ¾ cups chopped mushrooms
  • 2 teaspoons crushed garlic
  • 8 eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 Tablespoons Parmesan cheese
  • 1 cup mozzarella cheese
Instructions
  1. Preheat oven to 375°
  2. Melt butter in 10 inch cast iron skillet on medium heat.
  3. Add broccoli, mushrooms and garlic, and saute until vegetables are cooked (about 5 minutes).
  4. Remove from heat and spread veggies evenly over the bottom of the pan.
  5. Beat together eggs, 2 Tablespoons Parmesan cheese, and salt.
  6. Slowly pour the egg mixture over the veggies in the hot skillet.
  7. Top with mozzarella cheese and remaining 2 Tablespoons of Parmesan cheese.
  8. Bake for 12-15 minutes or until center is set. If you'd like to brown the top a little, you can stick it under a broiler, but watch carefully.

 

Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Oct 4, 2014

How To Make A Cauliflower Pizza Crust!

Oct
4
2014
Saturday

Gluten Free Cauliflower Crust Pizza






A huge thanks to Patti at Blossoms And Posies for sharing her awesome recipe with us!


If you eat gluten free, low-carb or even just want have more veggies in your diet, this cauliflower pizza crust will fit the bill!

Three years ago my family spent a snowy Christmas up on a New Mexico mountain with my parents and my brother Dave’s family.

One night Dave excitedly announced that he was making pizza for everyone… low-carb pizza. I admit I was skeptical. What on earth would a low-carb pizza taste like? Delicious it turns out!

Ever since then, Dave’s cauliflower pizza has been a regular menu item in our house.

The recipe is made in two parts – first you bake the cauliflower pizza crust, then you add toppings and bake again. This is more a fork and knife kind of pizza because it tends to be soft. The taste is amazing though! I find it fills me up faster than regular pizza.

Cauliflower Pizza
 
Prep time
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If you eat gluten free, low-carb or even just want have more veggies in your diet, this cauliflower pizza will fit the bill!
Author:
Recipe type: Dinner
Serves: 16 slices
Ingredients
  • 10 cups of fresh cauliflower or 2 16 oz bags frozen cauliflower
  • 2 cups shredded sharp cheddar
  • 2 cups shredded mozzarella cheese
  • 2 eggs, beaten lightly
  • 1-2 cups tomato sauce
  • other favorite toppings (options)
Instructions
  1. Heat oven to 425°.
  2. Steam or microwave cauliflower until al dente (cooked, but still a bit firm.)
  3. Shred cauliflower in a food processor.
  4. Spread the shredded cauliflower on a kitchen towel, then cover with another towel and press to get as much moisture out as possible.
  5. Stir together the cauliflower, cheddar, mozzarella and eggs in a large bowl.
  6. Cover a baking sheet with parchment and spread the cauliflower mix evenly, pressing down so it is flat. If you find the mixture is sticking to your hands, just wet them with a little water.
  7. Bake the crust for 15-20 minutes until nicely browned.
  8. Remove from the oven and spread your tomato sauce, then sprinkle on the remaining cheese. If you like extra cheese on top, go for it! I like to add some fresh parmesan to jazz it up.
  9. Once the cheeses are added you can put on toppings like meat and veggies if you'd like.
  10. Put the pizza back in the oven for about 10 minutes until the cheese is melted and delicious looking. Yum!
  11. When the pizza is done, lift it off the baking sheet using the parchment paper and place it on a cutting board. Cut it into slices. I like to cut at least 16 pieces - this pizza is a little floppy and smaller pieces are easier to handle.
  12. After cutting the pizza, use a spatula to move the pieces to a cooling rack. This helps eliminate condensation.
  13. This is a very filling pizza. A little goes a long way. Buon appetito!

   

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Print this post This post may contain affiliate links. Click to view full disclosure policy.
Disclosure of Material Connection: Some of the links in the post above may be "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."