Natural Network : Slow Food Challenge

This Saturday, September 17, Slow Food USA is inviting you to be a part of their $5 Challenge, and the Natural Network Blog Hop wants to kick it off and invite you to join us!

The challenge is to take back the 'value meal' by getting together with family, friends or neighbors to enjoy a meal that costs no more than $5 per person (the cost of the average fast food meal).  Slow Food USA says that slow food shouldn't have to cost more than fast food, and they're right!

If you want to join in, you can sign up for the challenge over at Slow Food USA.  If you're a blogger, join us by sharing your favorite slow food meal ideas and linking up with to our Natural Network Blog Hop at the bottom of this post!

My meal is for salmon, asparagus and baked potatoes.  We are feeding a family of 5 - two adults and 3 children, two who eat like adults!

Cost breakdown:
$8.99     Salmon $5.99/lb (1.5 lbs)
$2.75     Asparagus (1 lb)
$2.50     Potatoes (2 med, 3 small)
$2.00     Misc. Cooking Seasonings
Total: $3.25/person

Salmon
1/3 Cup Soy Sauce
1/3 Cup Brown Sugar
1-2 Tablespoons Minced Garlic (adjust to taste!)
1 Tablespoon Lemon Juice

Preheat oven to 425 degrees.  Warm the soy sauce in a measuring cup (I used the microwave) and then add in the brown sugar, garlic and lemon juice.  Stir.

Place your salmon on a sheet of foil, you'll want it to be large enough to fold over the fish to create a package with room for air flow.  I had a full 1.5 lb piece of salmon, so I used a piece of foil on bottom, and then a piece on top, crimping around all of the edges to seal up the 'package'.

One you place your salmon on the foil, lift up the edges to prevent liquid from coming out and then pour the soy sauce mixture over your salmon.  You can use a brush to be sure to coat everything.  Lightly salt the salmon and then use a blackened seasoning to lightly 'pepper' the salmon.  You could use black pepper for this.

Seal up the salmon in the foil leaving space in the package and bake for 15 minutes.

Asparagus
1 Pound of Asparagus
2-3 Tablespoons Butter
1/2 Cup Olive Oil
2 Teaspoons Minced Garlic
1 Teaspoon Salt
1/2 Teaspoon Pepper
Dash of Lemon Juice
Sprinkle (1 Teaspoon?) Parmesan Cheese (I used the shake type)

Trim and rinse the asparagus.  In a measuring cup, warm olive oil and butter (I used the microwave).  Add the other ingredients and mix.  Spread the asparagus out on a baking sheet or dish and pour the mixture over it, use your hands to coat the asparagus well.

Bake at 425 degrees for 15 minutes, shuffle around the asparagus to be sure everything is still well coated and then bake for 10-15 minutes more - depending on your desired firmness.

Start the asparagus first if you make this with the salmon!

Want more?
We used baked potatoes, but add whatever you like!  Sweet potato fries, brussels sprouts, green beans?

Join the Natural Network Blog Hop:

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3.  Feel free to grab the linky code and post it on your blog blog post!

Slow Roasted Cherry Tomatoes

When we planted our garden this year I was excited to get in a bunch of tomato plants.  I had big plans for salsa making.  Oh my goodness, how I love salsa.  However, when the tomatoes came on, it was quite clear that somehow we had accidentally planted mostly cherry tomatoes.  While they can evidently be used for salsa, it wasn't really what I had planned, so I went searching for ideas on what to do with buckets of cherry tomatoes.

It seems that a popular method of cooking basically any garden veggie is to toss it in extra virgin olive oil, salt, pepper and misc. seasonings.  The same is true of cherry tomatoes evidently, but with a slow roasting alteration.  I was quite excited to try this method out and I think they turned out pretty great.

You'll need a cookie sheet, about 40 cherry tomatoes, salt, pepper, extra virgin olive oil, garlic and some fresh herbs .  I chose to use from fresh thyme from our garden.  I picked about eight 2inch sprigs and took off the tiny leaves to use in this dish.  I think I could have used more.

Slow-Roasted Cherry Tomatoes

40 Cherry Tomatoes - washed and cut in half
5 Garlic Cloves - minced
1/2 Teaspoon Salt (adjust to taste!)
1/2 Teaspoon Pepper (adjust to taste!)
1-2 Teaspoons of fresh Thyme or other herb of your choosing.
1/4 Cup Extra Virgin Olive Oil

Place your washed and cut cherry tomatoes in a bowl, adding to it the garlic, salt, pepper, herbs and EVOO.  Using your hands, gently toss the tomatoes until well coated.

Arrange your tomatoes on the tray, cut side up.  Once you have them all on the sheet, sprinkle the remaining garlic/EVOO mix over your tomatoes.

Place the tomatoes in the oven on a lower rack.  Set your temp to 250 degrees and cook them for 3-4 hours (until they reach a texture you like - feel free to taste test!). Remove the tray and let them cool.

Once your tomatoes are done you can keep them in the fridge to toss into salads, pastas and anything else that you can think up.  If you're a real tomato person you can even snack on these as is.  Personally, I'm excited to add them to some of my favorite pasta dishes.  I've tried them in my artichoke bruschetta and it was great!

Frappe Addiction

I admit it.  I am in love with icy mixes of delicious coffee and cocoa.  I use to pick one up when I went to town, even though I knew they were full of awful syrups and who knows what else.

Not only did I not know what I was consuming, it was expensive!  A small frappe, iced capp, etc. can run $2.50-$5 a piece depending on where you buy it.  I was tired of the whole thing, so I decided to play with a recipe of my own.  It took a little trial and error, but I've ended up with a recipe that I think is the bees knees.  I actually prefer it over buying one at any place I've tried them (no more corn syrup flavor!).  The mix does contain creamer, and I know it's not the most healthy thing in the world but it's a small amount and well, I'm shamefully addicted.

I won't make you wait any longer.  This is my delicious iced capp/frappe recipe.  If you try it out, I'd love to hear what you think and/or how you like to use the mix!

Also, if you're like me and miss the feel of one of those great cups in your hand, try out a reusable cold cup like this one!  I have two and just love them.

Frappe Mix


Ingredients:

• 1/2 c instant coffee (adjust to taste) (don't do caffeine? use decaf!)
• 1 cup sugar
• 1 cup non-fat dry milk powder (one package)
• 1 cup powdered non-dairy creamer
• 1/3 cup baking cocoa (adjust to taste)
• 1/4 teaspoon salt

Instructions:
Mix all ingredients together well (I like to dump them all in my food processor to mix well).

If you like a stronger/weaker coffee or mocha flavor, adjust those two ingredients accordingly.

Stores perfectly in a 1 quart jar for up to a year.

To make a perfect frappe/iced capp.:
1 1/2 cup crushed ice + 1/3 cup mocha mix + 1/4 cup water + 1/4 cup milk = Bliss

I like to toss my crushed ice into my food processor first and blend until it looks a bit like snow, add mix & water, process until well blended and then add in my milk. I blend just until it's mixed (7-10 seconds).

Other ways to try this mix!

Mocha Milk Shake
1/4 cup mix + splash of milk + vanilla ice cream

Cold Coffee
1 cup of milk + 1 cup of cold water + 1/4 cup mix

Iced Coffee
1 cup water heated, pour in 1/2 cup mix, add 1 cup milk and then pour over ice.

Mix it up!
Use flavored creamers for a twist.

Not a Coffee Lover?
This makes a great mix without the coffee in it.  Use it in any of the above recipe methods for an icy chocolate treat.  My kids love it!


Nutritional Info:
Mix (not including added milk) - 140 Calories & 2g Fat (can be reduced by using non-fat creamer)

Made with Whole Milk - 177 Calories & 4g Fat
Made with 2% Milk - 147.5 Caloreis & 3.25g Fat
Made with 1% Milk - 142.5 Calories & 2.75g Fat
Made with Fat Free Milk - 143 Calories & 2g Fat
Milk nutritional content is based on Stonyfield Organic Milk

For reference:
McDonalds Frappe (16 oz no whipped cream or chocolate drizzle) - 470 Calories & 17g Fat
Starbucks Mocha Frappuccino (16 oz without whipped cream) - 260 Calories & 3.5g Fat
Tim Horton's Iced Cappuchinno (16 oz without whipped cream) - 250 Calories & 2g Fat

Enjoy!

Spinach Lasagna

When I met my husband - trying to impress me - he told me that he'd have to make his spinach lasagna for me. I can tell you that I was less than impressed, and the thought of eating spinach had me a bit worried.  I grew up thinking that all spinach came from a can and was drenched in vinegar.  Because I was utterly smitten I simply smiled and nodded.  Finally, the day came that my proud husband (then boyfriend) gathered the ingredients and prepared this dish for me. I took a bite and was IN LOVE! I never imagined that I would love spinach.  I now eat it in all shapes and forms... minus the canned stuff of course.  It's truly fantastic and super easy to make.

I would like to share with you now our simple, yet super yummy recipe for spinach lasagna.

Ingredients:

• ½ lb Lasagna Noodles (Takes approx. 10 noodles)

• 1 lb Ricotta

• 1 c Monterey Jack

• ½ c Grated Parmesan

• 20 oz. Frozen Spinach, thawed and drained (a 16 oz bag will work too)

• Sauce of choice

Instructions:

Cover bottom of lasagna pan with 1/3 of the sauce. Arrange layer of uncooked noodles on bottom. Cover with second 1/3 of the sauce. Combine ricotta, parmesan and spinach and spoon ½ of the mixture over the noodles. Put a second layer of noodles over the cheese mixture, then the rest of the cheese mixture. Cover with the remaining sauce. Top with the Monterey Jack. Cover with foil, domed so that the cheese doesn’t stick to the top.

Bake 45 Minutes at 375 degrees.

Remove foil and bake 20 minutes more.

Allow to set for ½ hour before cutting to serve.