Fun Food Find Friday!!

Today our Fun Food Find is another wonderful bulk food item, Honey Taffy. In our home we love these taffy's. They have a few flavors. My favorite is the peppermint. When the kids got taffy from the parades over the 4th of July we were able to trade them with these taffy's. Just to see what the difference was in flavor I tried a peppermint taffy from the parade, I didn't swallow it just tasted it and spit it out. Then I tried a honey taffy. I was so amazed and the difference in taste! The honey taffy had ten times more flavor than the parade taffy. I love it when I find a healthier alternative that tastes so much better than the stuff that isn't good for you. Go try some for yourself and see.

You can find these at the health food stores.

Spaghetti Squash with Tomato Sauce

My oldest son loves spaghetti squash. He is the reason I'm growing it for the first time in our garden this year. He asks for it all the time. So I decided to try something new with it. I love this tomato mixture from the Chicken Parmigiana recipe I posted a while ago. So I decided to make just the sauce and put it on top of spaghetti squash. It was to die for! So extremely tasty! And yes ever since I made it this way he has asked for it even more. :] I hope you like it as much as we and He did.

Spaghetti Squash with Tomato Sauce

Ingredients

1 medium size spaghetti squash

1/2 medium onion, copped

2 cloves garlic, minced

2 tablespoons butter (ICBINB spray)

2 cans garlic and onion diced tomatoes, undrained

2 teaspoons evaporated cane juice

1/8 teaspoon salt

3 to 4 tablespoons dried basil leaves

1/2 cup Parmesan cheese

1/2 cup shredded cheddar cheese

Directions

Preheat oven to 400*F. Cut spaghetti squash in half length wise and remove seeds. Place round side up on a parchment lined cookie sheet and bake for 30 minutes or until a fork can go easily into squash.

While squash is cooking, make sauce. In a medium sauce pan cook onion and garlic in butter until onion is tender. Carefully stir in the undrained tomatoes, evaporated cane juice, salt, and pepper. Bring to boil, then reduce heat, and add dried basil. Simmer, uncovered for 10 minutes or until desired consistency, stirring occasionally. Then add Parmesan cheese and cook until cheese is well incorporated into sauce.

When squash is finished cooking remove from oven. While using a oven mitt, take a fork and scrap out the inside of the squash. Put some on plate, top sauce, top sauce with cheddar cheese and enjoy!

Wisdom Wednesday!!

I wanted to talk about different types of Lettuce today, or in other words, leafy greens. I found this article that I thought did a really good job. I really liked how she broke down some of the leafy greens individually. Go check it out!

Scone Nubbins

Growing up when ever we had Navajo Tacos, posted yesterday, my mom always made what she called Scone Nubbins from the left over dough. As kids we loved taking the small scones and dipping them in honey butter. It's always fun when you get to eat with your hands! We would eat them for dessert. My mom would also make extra and save them for breakfast the next morning. We would then eat them with some fruit. I do the same for my children. They love it just as much as I did! You make the dough the same way as the scones for Navajo Tacos.

Scone Nubbins

How to roll them out

Take a larger amount of dough than you would for a normal scone. Still roll it out about 1/4" thick. Then take a pizza cutter and cut dough into small bite size squares. Be extra careful while placing these into the oil. Turn over when edges start to turn brown. Because these are much smaller sometimes you will get a nubbin that puffs up like a ball. To get them to turn over I use a slotted spoon to help them turn. I also use the slotted spoon to get them out so the excess oil can drain. Let cool slightly on a napkin covered plate. Dip or over with honey butter and enjoy!

Scones/Navajo Tacos

My Aunt Donna married a Navajo. I loved going to their home every summer growing up and eating her fry bread. Oh it was so yummy! Unfortunately I do not know how to make fry bread, but I still love Navajo Tacos. So this is how I make them. Actually is it also the way my mom makes them. They are still very yummy. I used to use only have a batch of the dough for the scones but I've experiment and found out that the scones freeze really well. So make tons of scones and put the extras in the freezer for a quick meal another day when we need it.

Navajo Tacos and Scones

Ingredients

2 cups warm water

1/3 cup honey

1/3 cup oil

2 tablespoon yeast

2 teaspoons salt

5 cups whole wheat flour

Directions

Take 1/2 cup of the warm water and pour into a bowl, add yeast and let double in size. Put the remaining 1 1/2 cups warm water into the bowl of your mixer. Add honey and stir completely until honey is dissolved. Then and oil and salt and mix. When the yeast has doubled and when you tilt the bowl slightly and no yeast sticks to the bottom, add to the mixing bowl with one cup of flour and mix well. Then add 2 more cups of flour and slowly mix it in. Add remaining 2 cups of flour and then kneed for 10 minutes. While dough is kneading heat oil in deep pan on stove. I usually set my stove to medium to medium low and let the oil take it's time to heat up. That way the oil will not get too hot too quick and burn your scones.

When dough is finished kneading let rest for 5 minutes. With greased hands and surface, roll dough out about 1/4" thick. Gently place dough into oil. When edges start to turn brown turn over. When cooked on both sides let slightly cool on a plate covered with napkins to catch extra oil dripping off.

Top with favorite Chile, lettuce, tomatoes, cheese, sour cream, etc.

For dessert top with honey butter.

Fun Food Find Friday!

I just found these Nut-Thins, so they are our Fun food find for today. They are gluten free and I was surprised at how much flavor they have. They are a very good gluten free cracker. The only ones my kids couldn't handle were the BBQ ones. They have a tons of flavor and were a little too strong for them. I thought they were good. :]

I've seen these at the health food stores and at WinnCo. I haven't looked for them in other grocery stores yet.

Cumin Turkey Burgers

I've realized that I'm not the best at taking pictures of the food that I make. I'm sorry about that, and I'll work on it. To me this turkey burger really doesn't look that good, but they are so extremely yummy!! It took me a couple of tries to get these just right. Now I've made them so many times this summer. I love that they are very quick to make, so if some friends what to get together for a BBQ I can say sure I'll come and not have to worry about not being able to eat any of the food. I wanted to make it look like a normal burger in the picture but really I use lettuce as a bun instead of the bread.

Cumin Turkey Burgers

Ingredients

1 egg

2 cloves garlic, minced

2 tablespoons bragg's liquid aminos

2 tablespoons worcestershire sauce

1 1/2 teaspoons ground cumin

1/2 teaspoon mustard powder

1/4 teaspoon chili powder

3/4 cup smashed/crushed GF crackers, I always use these

1 pound ground turkey

Directions

In a bowl combine egg, garlic, bragg's, worcestershire sauce, cumin, mustard, chili powder, and crackers. Then add ground turkey and combine well. It will be sticky. Form turkey into patties, you may need to put a little water on your hands to keep the turkey from sticking to it. Put patties on a glass plate and put into fridge to cool until ready to cook (if you use a paper plate the patties will stick to it).

Cook on grill until no longer pink in the center, about 4 minutes on both sides. An instant-read thermometer should read 165*F when put into center of patties. Serve on whole wheat buns with your favorite toppings and enjoy!