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Posted by on Sep 30, 2013 in Store-bought Remix | 1 comment

October Unprocessed Starts Tomorrow


Or so my calendar says. I’m trying to stop laughing now. I put a note on my calendar last year when I realized on November 1st that I’d missed it for 2012…probably while holding my 1-month-old baby. Now, that baby is one, and in the last month, we’ve moved, traveled for a week, and hosted two major social events. I’m ready for a break. But not all hope is lost. I have a brand new kitchen to break in, and I’ve always been committed to store-bought remix (which is a similar premise to OU13).

Check this out for more info on the challenge. The “Kitchen Test” definition was really interesting to me, and it seems like there is a little leeway to keep from having to make EVERYTHING yourself from scratch. Some products “made in store” or purchased from the farmers’ market might help me commit. I could also do a week-day only rule, too…anything to ease into it. It’s not like I’ve been putting up jam all summer so I could dive right in. This is going to take baby steps. I also noticed that you can get some coupons from Bob’s Red Mill this year. Anybody out there interested?

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Posted by on Jan 19, 2013 in Store-bought Remix | 0 comments


How brilliant is this – Hot Ingredient for the New Year: Elbow Grease?

I found this post when I was reading the kitchen tune-up post.

I have whipped egg whites into submission* by hand before. It was fun…one time 🙂

Personally, I think you’re one step ahead if you make your own whipped cream instead of buying cool whip, but I fully understand where thekitchn is coming from. It kind of reminds me of this post from Kate, if you’re into that kind of thing.

*Julia reference

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Posted by on Jan 17, 2013 in Store-bought Remix | 0 comments

It’s Hummus Time

I made hummus a couple of weeks ago. I don’t have a recipe to share for that round because I pretty much threw stuff together…sorry. Yesterday, as I was catching up on my Google Reader I came across this post from Smitten Kitchen for ethereally smooth hummus.

You should know a few things:

1.) I like hummus

2.) I really like the word ethereal

3.) I especially like peeling things

I have a few containers of my last round of hummus in the freezer, but as soon as that’s gone, I’m SO making this. Deb does it again! YUM!

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Posted by on Jan 8, 2013 in Store-bought Remix | 2 comments

You Can MAKE That?

This is a funny I came across from one of my favorite local bloggers…The Perfect Bite. She posted a cheesecake recipe with this quip at the end:

Also, I’m dedicating this post to my sister Brenda… who two days before Christmas was madly searching stores for a cheesecake without toppings. When I said, “It’s too bad you don’t live closer, I’m making cheesecakes tomorrow.”  She replied, “Wait. You can make a cheesecake?”

Sometimes it’s hard to believe we come from the same womb.


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Posted by on Dec 10, 2012 in Store-bought Remix | 0 comments

Salad Pizza

You’ve heard of taco pizza and cheeseburger pizza, but I doubt you’ve ever heard of salad pizza.

Well, it’s kind of a sham! The “pizza” part is really just like a garlic breadstick in flat bread form, but it’s a really fun format…and it’s delicious, too!

Step 1: Make or prep your crust. I used a Jiffy mix that only requires 1/2 cup hot water and 5 minutes of rising time. You can use canned dough from the refrigerated section or make it from scratch (I like this pizza dough yeast packet from Fleischmann’s. It’s not as hard as you might think, I promise!).

Hello, Tucker!

Step 2: “Decorate” your dough: I added a shake of olive oil, a shake of Italian seasoning, sprinkled on fresh, chopped garlic, added some salt and pepper, and put on a dash of Parmesan cheese (since I’m not supposed to be eating dairy). If you can have unlimited dairy, butter would be great instead of olive oil. Also, add a little more Parm and a few sprinkles of Mozzarella to send it over the moon. Fresh herbs and even a little bit of crushed red pepper flakes for kick would be delicious.

Step 3: Bake your “crust” til it’s golden brown (and your cheese is melty). Then, cool slightly and slice into wedges.

Step 4: Make a beautiful salad, using all of the colors of the rainbow. And make homemade dressing, too, while you’re at it. A balsamic vinaigrette and some herby, marinated grilled chicken were awesome on my salad. I had cherry tomatoes, celery, zucchini, yellow bell peppers, hearts of palm, and spring mix, too.

Step 5: Serve your “salad pizza.” Yum!

***You could make individual “crusts” for everyone coming to dinner or lunch and serve their salad on top of the wedges. If you do this, you’ll want to go with a thicker dressing (and perhaps even toss it with the greens before serving) to keep it from getting soggy.

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Posted by on Nov 29, 2012 in Store-bought Remix | 0 comments

Tofu Fried Rice

This is less of a recipe and more of an idea. I hate it when people post this type of thing, but it was too yummy not to share. I have no idea what amounts I used. If you’d like to make it yourself, this recipe looks pretty good.

I started off by frying a package of extra firm tofu. I use Mori-Nu brand. I like it because it’s shelf stable. I prepped the tofu by placing the block between two plates, paper towels on top and bottom, and a large can of tomato sauce on top. This prep method helps the tofu to brown up better when frying and if you’re marinating, it helps to be able to absorb more of the flavors. I highly recommend marinating tofu, but I never plan that far ahead.

After my tofu was browned on both sides, I removed it from the pan and scrambled an egg. I transferred the egg to the plate with the tofu and set to defrosting my stir fry veggie mix. It has baby corn, water chesnuts, brocoli, snow peas, carrots, and red peppers. I buy a huge bag at Sam’s Club. I removed the veggies to the reserve plate and put a little olive oil and sesame oil in the pan.

Sesame oil should be used in small amounts because it has a strong flavor. It’s very tasty. I added about a cup and a half of leftover rice to the pan and used a spatula to break it up. It’s good to use leftover rice because it’s a little dryer. I made it the day before in a rice cooker. I use short-grain (or sticky) rice. I shook on some soy sauce and red pepper flakes and added the tofu, egg, and veggies back to the pan. After a couple of more minutes to get everything warmed back up and well incorporated…I had easy fried rice. Yum!

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