Soft Whole Wheat Raisin Pretzels... and a Guest Post from Erin, The Law Student's Wife

To contact us Click HERE


Every once in a while we all meet someone we identify with.  That person who seems to think like you, eat like you, enjoy the same things you do, and well, seems like someone you'd wish they were your next door neighbor.  Substitute the name, "Erin", for the word "someone", and you have the person I'm talking about.

Today, I have the humble pleasure of introducing you to Erin, The Law Student's Wife.  With a fabulous Guest Post, Erin brings one of her wonderful treats to Liv Life, one which Liv is asking me to bake as I type.

Reminding me of a much "cooler" version of myself at her age (I used to be  Kim, the Jr. Pilot's Wife), Erin describes her soul as being comprised of 78% dark chocolate ganache.  While I know not everyone will swoon over that description, that alone makes her near perfect in my book.  Add to that the fact that she wore red shoes at her wedding, bakes a mean Cinnamon Roll, and strives to produce budget friendly as well as healthy meals, and I'm wishing she lived next door.

With personality plus showing in her writing, Erin's blog takes us on her travels as well as brings a delightful dose of humor to her posts.  The extraordinary food she produces is simply a bonus.  Given her beautiful verve for living Erin reminds me of my Liv, and she definitely exemplifies our mantra to "Liv Life".  Please give Erin a warm welcome as we take a moment to enjoy her mouthwatering Pretzels!

------------------------------------------
Hi all!

This is Erin from The Law Student’s Wife, and I am thrilled to be guest posting for Kim today. I discovered Liv Life a few months ago and immediately related to Kim’s holistic recipes, love of travel, and liberal use of peanut butter.  Also, as a new wife on a mission to sneak vegetables into her husband’s food (it’s not just kids who fight the greens!) I appreciate Kim’s creative uses of healthy ingredients. Plus, isn’t she just a wonderful person?

Although you and I have only just “met,” I suspect this is the beginning of a beautiful (invisible) friendship. Let’s make a day of it and head to mall for some bonding time. Forget Macy’s, Old Navy, and Forever 21—we have a more important destination: the food court!


Before my parents turned me loose with a set of keys and my dad’s rusty old GMC Yukon, my friends and I spent our adolescent afternoons roaming the local mall. Each trip featured three mandatory stops:  Claire’s (cheap jewelry reigned supreme), Bath and Body Works (my then-scent of choice: Sun-Ripened Raspberry), and Auntie Anne’s Pretzels (heaven!). Our mothers would pick us up three hours later, no doubt wondering why we smelled of mixed fruit basket and butter.

Now, when I enter the mall food court, the majestic scent of an Auntie Anne’s pretzel transports me to a simpler time when my most pressing decision was which shoes to wear to with my homecoming dress and no one talked about carbs. Since proper shoe selection still eludes me, and I will never, ever break up with carbs (true love lasts a lifetime), I hope you will join me in my Auntie Anne’s nostalgia with a chewy, tender Soft Whole Wheat Raisin Pretzel.




Smooth on the outside and fabulously fluffy-puffy on the inside, Soft Whole Wheat Raisin Pretzels are both satisfying and sentimental. The kid in you will love their pop of juicy sweetness from the plump raisins, along with the fun of rolling and shaping the dough; the adult in you will love their subtle bounce of bright orange zest and ease of preparation. That tantalizing Auntie Anne’s smell is about to waft wondrously through your entire home!

Though this Soft Whole Wheat Raisin Pretzel recipe is inspired by the classic Auntie Anne’s offering, I have updated it to fit the busy life of an at-home cook. Total rise time is a quick 10 minutes (just long enough to add a second coat of nail polish, text your sister, and pour yourself a glass of wine); a golden egg wash replaces the fuss of soaking the pretzel in a baking soda solution (typical of many soft pretzel recipes); and the recipe uses 100% whole wheat flour (powerful fiber to fuel our day.)

Originally I had planned to add a sweet cream-cheese glaze to mimic the Glazin’ Raisin—my Auntie Anne’s long-standing pretzel of choice—but these Soft Whole Wheat Raisin Pretzels are so phenomenal without it, I decided to omit. We found them to be tastiest with a smidge of softened butter or a smear of peanut butter, but if you would like to add a sweet glaze, this is a lovely one.

After baking Soft Whole Wheat Raisin Pretzels, I wandered around my apartment, trying to complete daily chores (clean the bathroom mirror, fold the laundry, watch another episode of Downton Abbey), yet continually gravitated back to the zip-top bag where I had the soft pretzels stored to snitch one last bite. Save yourself time: Whether your are looking for a healthy breakfast, satisfying snack, or midnight treat, take the entire pretzel immediately, settle in with a big glass of milk or a cup of coffee, and enjoy your Soft Whole Wheat Raisin Pretzel in style.

It’s a pleasure to share this Soft Whole Wheat Raisin Pretzel with all of you! Hope to connect with you again soon.

Cheers,
Erin, The Law Student’s Wife




Soft Whole Wheat Raisin Pretzels
Recipe adapted from Sally’s Baking Addiction
printer friendly

Ingredients:
1 and 1/2 cups warm water (100-110 degrees F)
2 1/4 teaspoons (1 packet) active dry yeast
1 tablespoon sugar
1/2 teaspoon kosher salt
1 teaspoon orange zest
2 cups white whole wheat flour
2 tablespoons vital gluten*
3/4 cup raisins
1 and 1/2 to 2 cups whole wheat flour
1 large egg

Directions:
Preheat the oven to 425 degrees F. Set aside two baking sheets covered in parchment paper or a silpat mat.

Plump the Raisins: Place raisins in a small bowl, then cover with boiling water. Let stand 5 minutes. Drain and set aside.

Make the Dough: In a large bowl (or the bowl of stand mixer), combine the warm water, yeast, and sugar. Stir and let sit for 1 minute. The yeast should be foamy. (If it is not, the yeast did not activate properly and this step must be repeated). Stir in the kosher salt and orange zest.

With a wooden spoon (or the mixer’s paddle attachment), slowly stir in 1 cup of the white whole wheat flour, then the vital wheat gluten, then the remaining 1 cup of the white whole wheat flour. Stir in plumped raisins.

Stir in 1 cup regular whole wheat flour. From here, continue to stir in whole wheat flour, a few tablespoons at a time, until the dough is no longer sticky and bounces back when poked. (I used 8 tablespoons—1/2 cup—additional whole wheat flour total).
Turn the dough out onto a lightly floured work surface (or switch to your mixer’s dough hook). Knead for 5 minutes and form into a ball. Lightly coat a large bowl with cooking spray. Place the dough into the bowl, turn to coat, and let dough rise for 10 minutes.
Once dough has puffed, lightly flour a knife and cut the dough into 4 equal parts. Then, cut those 4 parts into 2 parts each. No need to be exact about this: use any amount of dough to create whatever size of pretzel you wish.

Roll each piece into a rope of even diameter (the longer the rope, the larger your pretzel will be. I rolled mine to be 16 inches.)
To form the pretzel, lay the rope horizontally, then pick up each end and draw them upwards as if you were forming a circle, cross the ends, then draw them down to form a pretzel shape. Lightly press the dough ends to hold the shape.

In a shallow bowl or pie dish, beat the egg and with 1 teaspoon of water to create an egg wash. Dip each entire pretzel into the egg wash and coat both sides. Place each pretzel on the prepared baking sheet.
Bake for 10 minutes, then turn the oven to broil for 3 minutes to brown pretzel tops. Watch closely to prevent burning. Let cool slightly.

*Ingredient Note: Gluten is the component of flour responsible for the stretchiness of dough and for the shapes that baked goods hold. Since whole-wheat flour is heavier than its white counterparts, adding vital gluten gives the dough an extra boost to create a light and fluffy pretzel. Look for vital gluten in the baking aisle of larger grocery stores or any specialty food store. You may also omit the vital gluten from the recipe entirely, but replace 1 cup of the whole-wheat white flour with all-purpose (or bread) flour to ensure your pretzels have a nice texture.

Storage Tips:  Place pretzels in an airtight container or zipped-top bag for up to 4 days (though they will lose some softness) or wrap tightly in plastic and freeze for up to one month.

Super Soft California Breakfast Tacos

To contact us Click HERE

With the advent of the internet, I don't often get mail anymore.  The day of the actual letter has disappeared leaving my mailbox filled mostly with unwanted bills and junk.  Hence, when the doorbell rings and my smiling mail lady presents me with an unexpected package, my heart does a little jump of happiness.


The kids are used to me receiving blog "stuff", and frequently show their disappointment when the box shows something like coffee, or a blender, or avocados.  This time though, the contents of my blog box featured three fresh packages of Mission's new Super Soft Tortillas.  Looking at the over 40 tortillas in all sorts of sizes I immediately thought, "There is no way we will ever be able to eat all of those...", but the kid's enthusiasm spread like wildfire, and before I knew what was happening my son was planning breakfast for dinner.

Ever the teenage boy, tortillas have become his vehicle of choice to obtain fuel for his growing body (have I mentioned shoe costs lately??).  Who knew one could live on burritos alone?  Who knew warming a frozen burrito in the microwave was considered cooking?  Who knew my son can put together a mean Breakfast Burrito?

With comments of, "Fast food breakfast burritos are gross.", and, "All you do is wrap breakfast into the burrito and you can take it with you!", my son showed me that he does indeed have taste as well as a touch of ingenuity.

While the "Breakfast Burrito" per se is nothing new, making them in our house was new to us.  Filling Mission's Super Soft Tortillas with more ingredients than you can imagine, our family of four did indeed manage to polish off each and every one of those tortillas arriving on our doorstep.  Liv and my son preferred the full traditional, folded burrito, while my husband and I chose to make ours more taco style.



Everyone started with a base of fluffy scrambled eggs (or egg whites), but that's where the ingenuity came in.  The boy child added bacon, potatoes, avocado, black beans and tons salsa to his version, while Liv preferred spinach, peppers, avocado and a mere 1/2 tsp of salsa for a little extra kick.  My husband, saying he needs "man-food", went with the eggs, bacon, avocado and hot sauce, and my version blended a bit of all of the above.

Still working to reduce the calories that my middle-aged middle is intent collecting, I stuck to 1 whole egg plus an extra egg white.  Adding spinach, avocado, fresh tomatoes, red onion, black beans and a touch of salsa I found the perfect way to start (or finish) my day.  Reducing the carbs slightly, I stuck to the soft taco sized tortilla overflowing with the fresh ingredients, and yes... breakfast for dinner is perfect.

As for the tortillas, I've been scolded for letting our supply run low.  Wondering why I didn't think of making Breakfast Burritos before, Mission's super soft tortillas have now become a staple in our pantry.  I'm thrilled at how the kids embraced a meal that fills so many nutritional levels all wrapped up and ready to go, and I even more thrilled that my son made it himself.




Super Soft California Breakfast Tacos (Mommy's Version)
With variations galore, let your imagination run wild and create a version that is all you!  Healthier and tastier than any fast food burrito, breakfast at home never tasted so good.

1 soft taco size tortilla
1 whole egg
1 egg white
10 baby spinach leaves
1/2 avocado, sliced
1 slice red onion, cut in half and separated
3 Tbs canned black beans, drained and rinsed
2 Tbs Salsa
freshly ground black pepper

Scramble the egg and egg white with the spinach.

Lay the tortilla on a plate and add a few slices of avocado along with a few pieces of the red onion.  Add the scrambled eggs and top with additional avocado, red onion, black beans and salsa.  Sprinkle with freshly ground pepper.  Enjoy!   

Peanut Butter Banana Oatmeal Breakfast Bites

To contact us Click HERE

For most of my life I've looked to food to heal me when I wasn't feeling well.  Orange juice for a cold, chicken soup for achy flu-like symptoms, bananas for additional energy, etc.  Pumping rainbows of ingredients into the kids since birth, I've attempted to build strong muscles with lean protein, strengthen growing bones with calcium and ward of disease with organic greens and veggies.  Many of my dance mom friends (Liv dances on a local competitive team) are like minded and together we've done our best to protect our families.  Much as I'd like to think of our food actions as some sort of safety net, making all the right decisions sometimes doesn't matter.

Two years ago my dance mom friend Shelby began feeling a few pains in her side.  A specimen of the perfect eater, Shelby only fed her family organic foods and made sure that rainbow of fruits and vegetables existed to fuel their busy bodies.  However that pain didn't go away.

After extensive testing Shelby was diagnosed with cancer.  She underwent chemo and numerous surgeries, and last May she was pronounced in remission.  She celebrated onstage at our annual studio recital, as any dance mom might, and her smile shone brighter than the lights upon her as she struck a final pose in the tap number dedicated to her remission.

Shelby... the ultimate dance mom and dancer!

However, the lights dimmed only a few months later with the return of the cancer around Halloween.  Struggling through additional surgeries the doctors did their best to remove the toxic cells, but no treatment was enough to beat them.  Thanksgiving brought visits of family along with Hospice.

Today Shelby struggles to live one more day.  And tomorrow she will do the same, until the cancer cells finally win.  Her body may be growing weaker, but the light in her eyes and the humor in her spirit are still shining brightly.  Her family has surrounded her with love and last week they put together a Celebration of Life in her honor bringing family and friends together in the pure joy of her being.

Shelby leaves an impact on each and every person lucky enough to be a part of her life, and while I'm not a close family friend, she will forever remain a symbol of strength and an example of someone who truly "Livs Life" to every extent of their being.  I am honored to be part of her dance mom world and will never forget her beaming smile as she watches her girls dance or when she took the stage herself.

Wishing these Breakfast Cookies packed with protein, banana and fiber from oatmeal would make a difference for Shelby, I've made them for my dance carpool girls in her honor.  As we enter this dance season full speed ahead, the girls need fuel for their bodies in training, but something fun and tasty as well.  These peanut butter "cookies" fit the bill.




Peanut Butter Banana Oatmeal Breakfast Bites
Filled with wholesome ingredients, these breakfast bites bring a protein punch along with the health benefits of banana and oatmeal.  Organic honey from our farmer's market brings a sweet essence which combines beautifully with cinnamon and vanilla for a cookie-like healthy treat to get your day started in a way you can feel good about.
adapted from Live Better America

1/2 cup mashed banana
1/2 cup natural peanut butter (either smooth or chunky)
1/2 cup honey (we used a generous 1/3 cup)
1 tsp vanilla
1 cup rolled oats
1/2 cup all-purpose flour (may use whole wheat)
1 tsp ground cinnamon
1/4 tsp baking soda
1 handful raisins (optional)

Preheat oven to 350º.  Line baking sheets with parchment paper or a silicone mat (or coat with cooking spray) and set aside.

Place the mashed banana, peanut butter, honey and vanilla in a large bowl and whisk to combine.  In a small bowl whisk together the oats, flour, cinnamon and baking soda.  Add the raisins to the wet ingredients if you are using them, and gently stir the dry ingredients into the peanut butter banana mixture, stirring just until combined.

Using a spoon, drop about 2 Tbs of dough at a time onto the prepared baking sheet.  Flatten slightly to about 1/2 of an inch thick.

Bake one sheet at a time until lightly browned, 12-14 minutes.  Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

Liv Life Note:  We found the cookies to be very good on the first day, but enjoyed them even more on the 2nd and 3rd days!  We've never had any last long enough to taste test on day 4...         

Egg and Mushroom Appetizer ~ A Food Photography Challenge

To contact us Click HERE

Eggs... protein packed, vitamin rich, and an empty palate waiting to be dressed, these little orbs are nearly an every day occurrence in the Liv Life household.  Be they scrambled, over easy, over medium or simply hard boiled, the versatility of the egg makes them ideal for nearly any meal, or in this case, an amazing appetizer.

February's Inspired Plate Challenge titled "Eggs" had my heart soaring with possibilities, but looking to step up our photo from the average Breakfast Burrito (that was our last post), the Mushroom Bocadillo provided interesting shape and texture along with a tasty result.  Featuring only a few ingredients this appetizer works nicely into a party menu with its ability to be made ahead of time and served at room temperature.  Quiche-like minus the crust and creamy calories, the dish is baked, cooled and then cut into handy little squares which are just perfect for a cocktail napkin.


Filled with sauteed mushrooms and onions, a touch of Parmesan cheese adds a slightly salty finish and the fresh basil brings a market-fresh flair to the plate - or napkin.  While this recipe will most definitely be saved for our next neighborhood gathering, I must admit that these particular Bocadillos made a lovely brunch after our photo shoot, especially when topped with a dollop of salsa and a few slices of fresh avocado.

Returning to my favorite white background I chose a simple style for our shoot attempting keep the focus on the Bocadillos without distraction.  I've found that my lack of photography props forces me to become creative while trying to create a scene or some sense of a story in the photo, hence using ingredients as props has become my styling choice.  Filling a measuring cup overflowing with freshly grated Parmesan and adding a small branch of basil the shoot was set, and as our hemisphere slowly but surely returns to the warmer seasons I'm relishing every extra minute of beautiful morning backlight. 

And now won't you join me as we travel close to my hometown in Northern California.  Please allow me to introduce The Inspired Plate's newest member, Jayme Franklin.  Jamie is a mom to two adorable little blondies and works as a photographer in the Belmont, California area.  Lets see what sort of eggs she has brought to the table!



Egg and Mushroom Appetizer
adapted from The Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts,  pg 35

olive oil
1 pound cremini mushrooms, chopped
1/2 small onion, chopped
1 clove garlic, minced
salt and pepper to taste
4 eggs
1/2 cup fresh basil, sliced
1/4 cup Parmesan cheese, freshly grated
Additional Parmesan for garnish

Preheat oven to 325º.  Prepare an 8-inch square baking dish with cooking spray and set aside.

Heat a swirl of olive oil in a medium skillet over medium high heat and add the mushrooms, onions and garlic.  Reduce heat to medium and sautee until the mushrooms and onions are soft, about 10 minutes.  Season with salt and pepper to taste.  Set aside to cool.

Crack the eggs into a medium bowl and whisk.  Stir in the basil and 1/4 cup of cheese.  Add the cooled mushrooms to the egg mixture, stirring gently to combine.  Pour the egg mixture into the prepared pan and sprinkle with 2 Tbs of extra cheese.

Place baking pan into the oven and bake until the eggs are just set and the center feels firm when pressed, 20-30 minutes.  Remove dish from the oven and place on a rack to cool.  Allow to cool at least 15 minutes before cutting.

Cut Bocadillos into squares and serve warm or at room temperature.  Sprinkle with additional Parmesan cheese if desired.

Liv Life Note:  The Sunset Cookbook calls these appetizers, Bocadillos.  Sunset gives the translation of "Little Bites" and these little bites can be made up to 1 day ahead.  Refrigerate after cooling.  Remove from the refrigerator and allow to come to room temperature or reheat, uncovered in a 325º oven until warm, about 10 minutes.  

Janel's Chile Verde

To contact us Click HERE

Why start this post with sunflowers? My sister Janel and I picked some up at the Sunflower Market grocery store earlier this summer after kicking around at the downtown Salt Lake farmers market where we shared Sudanese food, sipped blueberry lemonade and I bought a tomato that was too expensive. And so sunflowers... time with my sister... and we arrive at... her recipe for Chile Verde.

Wait for it... wait for it... "even though..." the original recipe sounded do-able, there was one step I was like "There's no way." ... "You want me to boil it down, how many times?" ... "Really?!?" Janel has been mentioned around these parts before for making The Columbia Restaurant 1905 Salad for me after I'd had surgery. She's a nice kind of gal like that. Even though her recipe was already the cat's meow, I didn't think I could handle boiling down a roast as called for so I started thinking... "I wonder if this would work in the Crock-Pot."And then "I wonder if pork chops would work as well as a roast?" And the answer is: "Yes." I've made it twice and I think I've got the Cock Pot version down pat!
The beginning of the Crock-Pot phase below. Everybody into the pool!
And "poof" it's done!

Chile Verde1 medium size jar of chile verde salsa (verde = green)2 cans diced chiles (mild)1 yellow onionBlack pepper (fresh cracked)1-2 packages of pork chops1 can of vegetarian refried beans
Add the chile verde salsa to the Crock-Pot. Rinse the jar with about 1/4-1/2 C of water and add the water and the chiles to the Crock-Pot. Next brown the meat, crack fresh pepper on the pork chops while cooking. Cut up the onion in large chunks and add both the meat and the onion to the Crock-Pot. Deglaze the frying pan with water (about 1/4-1/2 C) and add the sauce this creates to the Crock-Pot too. Cook on high for approximately 5 hours. You'll know it's done because the meat will easily come apart with a fork. Add the can of refried beans and stir. Using two forks pull the meat apart into bite sized pieces (or smaller). Allow to cook for 15-30 minutes and serve. 
Serving Suggestions: At our house we serve the Chile Verde as single servings in a bowl, as a hot dip with corn chips. Optional: embellish with fat free grated cheddar, and fat free sour cream.
Source: Janel, my sister (Gracias señorita!), with edits from me.
P.S. A little bit of trivia here, my Crock-Pot will be turning 22 next week.

Easy 30-Minute Mini Meat Loaves

To contact us Click HERE

Ingredients:
1/2 cup ketchup 
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Directions:

Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Recipe shared from: www.bettycrocker.com

Lazy Girl Spicy Chutney Meatballs

To contact us Click HERE

Ingredients:

1 1/4 lbs Italian seasoned ground turkey
1 1/4 lbs lean ground turkey
1/2 cup grated Parmesan and Romano
2- 1 oz pkgs dry ranch seasoning
2 green onions, finely chopped
3 cloves of garlic, finely minced
1/2-3/4 cup mesquite BBQ sauce
1- 8 oz jar of apple pepper chutney (*or any other chutney you prefer)
*If you use a different type of chutney you may want to add some red pepper flakes for extra spiciness.

Directions:

Mix the chutney with the bbq sauce and set aside.

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.

Combine all first 6 ingredients in a large mixing bowl. Using a small ice cream scoop, portion into meatballs and place on baking sheet.

Cook for approximately 25 minutes. Remove from oven and drain off excess juices into a bowl.

Using a basting brush, coat each meatball with a good amount of the chutney-BBQ sauce. Place under broiler for approximately 4-5 minutes or until the sauce has thickened and browned.

Remove from oven and allow to cool 5 minutes before serving.