Food & Drink – The Creative Salad

Spring Holidays: Naturally Dyed Easter Eggs and the BEST Chocolate Peanut Butter Egg Treats

We’re in the middle of mega festivities with Passover, Easter, and Earth Day all in the span of a week…

Passover was a hit. With our daughter leading the Seder, I had flashbacks to my childhood. The apple doesn’t fall far from the tree. Ahem.

Now we’re gearing up for a low-key, non-plastic Easter, which entailed dying almost two dozen hardboiled eggs for Sunday morning’s egg hunt.

(Recently I learned that dying eggs is a spring tradition for both Jews and Christians, although the custom predates both religions. (Thanks Ruth for the link!) Pretty fascinating stuff.)

We colored our eggs using this nontoxic kit and got such beautiful, saturated results! We will definitely be using this kit again next year. (Want to make your own dyes with foods from your kitchen? Then this post is for you. We’ve done that before and that’s fun too.)

We also made the most delicious chocolate peanut butter eggs inspired by this post, but made with only (two types of) chocolate and peanut butter — simple, quality ingredients:

The results were incredibly tasty. In fact, I think that was probably the best peanut butter cup of my life! I’m so looking forward to indulging more on Sunday. ;)

By the way, we don’t have plans or resolutions for Earth Day yet, but if we do something fun I’ll try to share a photo via Instagram/Facebook.

Happy spring!

Meal Planning Success and Failures

In our quest to economize we’ve been making an effort to meal plan. I like the idea of using everything in our fridge (sending less to the compost bin) and reducing the amount of time we spend each day trying to figure out what to cook. (Every minute counts in our busy lives!)

Week one was a resounding success. David and I made (and loved):

1. Grilled shrimp with cilantro, lime, and peanuts (pin)
2. Butternut Squash Soup with Coconut & Ginger (pin)
3. Yam, tofu, pea, and carrot coconut curry (aka use up whatever veggies are in the fridge)
4. Tuna fish and spinach salad with hard boiled eggs, apple, and dried cranberries
5. Make your own sushi with smoked salmon and avocado

Week two didn’t go so well. I made the mistake of picking a number of new recipes instead of sticking to old favorites with just one or two new recipes thrown in for the week. When push came to shove, I didn’t feel like even looking up the ingredient proportions yet alone tackle a new recipe. MAJOR MEAL PLAN FAIL.

Plus I really need to make one dish for everyone to eat. Our daughter tends to grab her own meal from the fridge or wants something super simple to prepare. (Bonus points if it’s white and room temperature.) The girl is trying to live off of cubed tofu and rice (with nutritional yeast), rice pasta (with butter and cheese), hard boiled eggs, and frozen bread. (Thank goodness she also eats frozen peas, edamame, miso soup, avocado, smoked salmon, (all-natural) hot dogs, beans, salmon, and fruits or I’d really start to worry.)

This week I hope to do better, although with a house full of guests I may have to cut myself some slack.

What sorts of things have you been cooking lately? Please remind me of easy and cheap recipes to share. I have over seven hundred (!!!) recipes pinned but now I’m only allowed to try one a week. ;)

Tips to Save Money on Natural Foods, Beauty, and Household Products

Natural foods, cleaning, and beauty products can be so expensive!

As much as our family tries to primarily cook meals from scratch in our house, there are times when we need to quickly grab a premade snack (especially when we’re running late and need to head out the door!). We also use environmentally friendly cleaning and beauty products, which are pricey too. Over the years we’ve found ways to save money on these items.

Here’s how we save money and still use the natural products that we love.

Buy in Bulk Online

Amazon offers tremendous savings on prepackaged bulk foods when you “subscribe and save,” which sets you up for regular deliveries at an additional 15% savings on top of their already discounted prices (plus you can change your delivery schedule or easily cancel anytime!). Items such as coconut oil (we buy the really huge containers), gluten-free rolled oats, granola, and brown rice pasta are so much cheaper with “subscribe and save” than at places like Whole Foods.

We also buy some of our favorite grab and go snacks for our four year old from Amazon such as: nut butter squeeze packs, strawberry puff cereal, pouches of fruit and vegetable fruit purees, seaweed snacks, and raw chocolate cookies

Price Check Online and Shop Around

Amazon doesn’t always offer the best price online. We also shop at Vitacost and save a staggering amount of money on supplements and household items such as shea butter, shampoo, toothpaste, organic tampons and pads, sunscreen, lip gloss, and non-toxic cleaning products. Most products are 20-45% cheaper than your local store. By ordering our Vitamin D supplement at Vitacost (instead of Whole Foods) we save 45% off retail or about $11 a month. That’s a savings of $132 a year on just one item!

(Vitacost also offers an autoship program (that we haven’t yet tried) to save an additional percentage off their already discounted prices.)

Warehouse Shopping

Besides buying locally made goat cheese, giant tubs of fresh organic spinach, and recycled toilet paper, I also have found great deals on bulk natural food products such as flax seeds and quinoa at warehouse stores such as Costco. We regularly buy 5 lb bags of baking soda (for laundry and cleaning!) at a steal. Warehouse shopping isn’t always cheaper than your local market (especially if you buy more than you can actually use and end up throwing things out!), so check the price per unit or ounce before buying anything.

Check for Discount Codes Online

Any time I place an order online or head into a chain store I first check out RetailMeNot for discount codes. I’ve gotten free shipping at Land’s End (love their canvas bags!), discounts at the Limited and the Gap (my go-to places for every day clothes), and 50% off your entire purchase coupons at JoAnn Fabrics.

Read Blogs with Discount Announcements

There are SO many websites that post sales, discount codes, and tips for leading a more thrifty life. I particularly like the blogs Baby Cheapskate and The Thrifty Mama for tips about when to buy shoes, strollers, toys, or clothes, or how-to make household products such as deodorant, shampoo, laundry detergent, or all-natural granola bars.

Don’t want to shop online but still want to save on organic products? Stock up when items are on sale at your regular grocery store!

I particularly love this tip (and try to do this before resorting to online shopping!) because I want to support the locally owned businesses in our community.

When the jam we love is on sale, I buy twenty jars. I know we’re going to use it, so I stock up. The same goes for Seventh Generation cleaning products, Dr. Bronner’s bar soap, miso soup packets, Tom’s of Maine toothpaste, dental floss, and jars of tahini.

Several times a year Whole Foods offers a 20% discount on all bulk food items and we buy bags of dried beans, nuts, and seeds.

Our local beekeeping store occasionally has seasonal sales and I make a point of stopping in and buying a ridiculous amount of locally made (and super delicious!) honey.

Buying in quantity initially costs more and only makes sense if you are going to use it before the products reach their expiration date, but in the long run I feel that it saves money. The biggest challenge I find is making space in my freezer or pantry for the enormous quantities we buy on sale.

Do-It-Yourself

Stay tuned for several forthcoming posts on this topic. Not only do I plan to can and dehydrate scores of fresh, local and organic produce this summer, but I have a bunch of awesome books on making your own homemade pantry that I’m excited to share with you. Stay tuned!

Those are my suggestions to save money on natural products. I can’t wait to hear what tips YOU have to share!

Butternut Squash Recipes

In one fell swoop autumn has descended upon Sonoma County and we’re craving those familiar fall foods: homemade apple sauce, warming veggie curries and soups, and anything and everything involving winter squash. Oh, the diversity of squash that’s available in the grocery store! I can’t help but come home with a squash, gourd or pumpkin each time I shop.

Here are some butternut squash soup recipes I’m excited to try, plus my favorite butternut squash recipe of all time, below.

Recipes to try:

Butternut Squash and Apple Soup

Source: simplebites.net via Carrie on Pinterest

Butternut Squash Soup with Cranberries and Pumpkin Seeds

Source: sweetpaul.typepad.com via Carrie on Pinterest

Leek, Butternut Squash and Potato Soup

Source: cannelle-vanille.blogspot.com via Carrie on Pinterest

Our favorite lasagna recipe, to make again and again:

Butternut Squash and Hazelnut Lasagne
from the December 2001 issue of Gourmet

For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper

For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Preparation

Make filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Assemble lasagne:
Preheat oven to 425°F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks’ note:
· Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

Bon appétit!

A Different Kind of Picky

Our daughter may not like eating dark leafy greens or when different foods touch,

but she eats (loves!) Brie, raw oysters, blue cheese, grapefruit, and smoked salmon. Plus, she puts freshly ground black pepper on everything.

Clearly she has inherited her daddy’s advanced palate — he ate all that and more as a child. I didn’t discover many of those foods until I was a grownup and met him. Leyba’s are good to have around.

(Above, she’s drinking raw oyster juice with David’s father who’s visiting from New Mexico!)

Sometimes I complain that our daughter is a picky eater (cause she won’t try this or that), but really she’s particular and there’s nothing wrong with that. May we all develop such a discerning (advanced!) palate.