Spice Mix Party + 3 New Recipes

Take a gander at what a few girlfriends and I made at a Spice Mix Party we threw last month:

I'm not sure if we created the idea of a Spice Mix Party, but it sure was fun!  It all started with the realization of two Maximized mommy friends, Rachel and Jess, that pre-made spice mixes are A) SO convenient to have in the pantry, B) so gosh darn expensive, and C) commercially loaded with chemicals and preservatives.  Rachel and Jess decided to organize the spice night as a way to make delicious healthy spice mixes in bulk for $$$cheap.  When they invited me to be a part, you know I was in!

Read Rachel's account of our Spice Mix Party here!  She also lists our recipe modifications.  We had a blast cooking and mixing herbs and spices.  It was a fun excuse to get together to chat, eat, and let the kiddos mingle, too!

Here's what we made:  Dry Onion Soup Mix, Ranch Dressing Mix, Italian Dressing Mix, Taco Seasoning, and Cream of 'Something' Soup.  (In our case, we did cream of mushroom soup.)

You can make the spice mixes on your own, and still save money by making them yourself!  I also love the fact that we used organic ingredients, because conventional herbs and spices are loaded with pesticides and herbicides that concentrate as the herbs are dried.  Total, we each spent about $35 on the organic spice mixes and soups!  We each took home 2+ cups worth of each seasoning mix and 6+ 'cans' of cream-of-something soup, plenty to make months worth of tasty recipes!

WHAT TO MAKE WITH YOUR MIXES

I have waited to post about our spice party, because I wanted to share what I have been making with these new seasoning mixes.   I will share my latest recipe creations with you TODAY AND TOMORROW, so be sure to come back!  There are some great 30 Minute and One Pot Wonder meals coming!

Slow Cooked Beef Tips
ADVANCED PLAN
Makes 6 Servings

2 lbs 100% grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed
1 onion, sliced
2 cups organic mushrooms, sliced
1 1/2 cups homemade cream of mushroom soup
1/3 cup arrowroot powder, whisked into 3 Tbsp cold water
3 cups organic sodium-free beef stock
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp fresh black pepper
1/4 tsp paprika
1/3 cup homemade dry onion soup mix
3 Tbsp Worcestershire sauce

Preheat oven to 300 degrees F.  Add cubed meat, onion, and mushroom to a 9 x 13 inch pan.  In a large bowl, whisk the remaining ingredients together.  Pour over the meat and toss to coat.  Cover with aluminum foil and bake at 300 degrees F for 3 hours.  Do not remove foil until 3 hours is reached. Serve over zucchini noodles, cauliflower rice, roasted veggies, smashed sweet potato or cauliflower mashed 'fotatoes.'  (Can be prepared in slow cooker on Low for 6 hours.)

Honey Glazed Italian Chicken
CORE PLAN
Makes 8 Servings

3 1/2 pounds skinless free-range chicken pieces (I like to use thighs and breasts, bone-in is fine)
2 Tbsp homemade Italian dressing mix
1/2 cup raw honey

Preheat oven to 350 degrees F.  Grease a large baking pan and set aside (or cover with foil/parchment paper).  Rinse chicken and pat dry with paper towels.  Lay chicken pieces evenly onto baking sheet in one single layer.  Warm honey in a small saucepan over Low heat or using a hot water bath.  With a fork, stir in dry Italian mix.  Dip and press the chicken pieces into the honey mixture, coating front and back, and place each piece back down onto prepared pan.  Bake for 50-60 minutes or until chicken is cooked through.  Serve with steamed or roasted veggies.

Cheesy Chicken Ranch Casserole
ADVANCED PLAN
Makes 8 Servings

2 1/2 cups chopped frozen organic broccoli
1-2 cups frozen organic peas
6 Tbsp homemade ranch dressing mix
2 cans organic full-fat coconut milk
1 Tbsp arrowroot powder
2 cups shredded cooked free-range chicken
1/2 cup organic mozzarella cheese
1 cup raw cheddar cheese
sea salt & pepper, to taste

Preheat oven to 350 degrees F.  Blanch the frozen broccoli and peas in boiling water for 1-2 minutes, to remove ice crystals and slightly soften the outside.  Drain and shake as dry as possible.  Set aside.  In a large bowl, whisk together the coconut milk, cornstarch, and ranch dressing mix.  Stir in the shredded chicken, blanched broccoli, blanched peas, 1/2 cup of cheddar cheese, and sea salt/black pepper to taste. Transfer to a greased 3 quart casserole dish.  Layer the mozzarella cheese slices across the top and sprinkle the remaining cheddar cheese over the top.  Bake at 350 degrees for 20-30 minutes, until heated through and cheese on top is browned.  We serve ours over wide cut zucchini noodles.  Brown rice pasta would also be tasty.

Four more delicious dinner recipes coming at you tomorrow!

6 Ways to Dress Up Asparagus

Ahhhhhhh, spring is officially here!  I love walking into the grocery store to see a well stocked shelf of fresh, organic asparagus spears!  It is one of my most favorite veggies, and I certainly eat my fill of it while it's in season these next few months, and then I miss it the rest of the year.  *tear*  This year I plan to buy some in bulk and freeze for use thru the fall.  Hoping to find a fabulous farmer's market in Charlotte next month when we get moved and settled.

When purchasing asparagus, you want to be sure the tips are bright green and tightly closed.   Dark green or black and mushed tips is evidence of oxidation, meaning the asparagus is not fresh.  You'll also want to examine each spear in the bunch, testing for crisp rigidity and bright green color.  Be sure the skin of each spear is unwrinkled and firm.  The best tasting and best texture will come from spears that are thin to fairly thin in diameter.  This isn't to say you can't enjoy a thick bunch of asparagus, just that they'll be a bit stringy and are probably more suited for a stir fry or dish that calls for them to be diced.  These tests will ensure a fresh product potent in nutrients!

Once you get your asparagus bunch home, it is important to store it properly to keep it fresh with valuable nutrients intact.  Trim about a half inch off the bottom ends and place standing up, cut end down, in a glass of 1 inch fresh water.  Store in fridge until ready to use.

When ready to prepare your asparagus, there is a magical little trick to always remember that will ensure you and your guests have tender asparagus all the way thru.  The most tender part of the spear is the tip.  As the stalk gets thicker, it gets tougher.   There is a magic point somewhere between the tip and the end of the asparagus that separates "tasty-tender" from "icky-tough."  Every bunch of asparagus is different.  While you may not know where this breaking point is, but your asparagus does.

Hold your asparagus at both ends.  Gently bend the asparagus until it snaps.  The magic is in that it will naturally break at a point of resistance, and that point is where the stem is too tough to be enjoyable.   Do this for all your asparagus.  Simple as that, and so worth the two minutes worth of energy!  Your dish will taste so much better after performing this step.  And now your asparagus spears are ready to dive into your recipe.

I wanted to share with you six of my favorite ways to serve asparagus.  Hope you enjoy!  If you have your very own favorite way to enjoy asparagus, please share!  We all love recipe sharing around here! :)

Classic Balsamic Asparagus  (my #1 personal favorite way!)
Makes 4 Servings

1 lb organic asparagus, prepped (as detailed above)
1 Tbsp olive oil
Sea salt, to taste
2 Tbsp balsamic vinegar

Spread asparagus on rimmed baking sheet.  Coat with olive oil and sprinkle with sea salt.  Roast at 350 degrees F for 15-20 minutes until crisp tender.  Remove from oven and transfer to serving platter.  Drizzle and coat with balsamic vinegar.  Serve.

Roasted Asparagus with Feta
Makes 6 Servings

2 lbs organic asparagus, prepped
1/4 cup olive oil
4 cloves garlic, minced
1 tsp fresh lemon zest
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Sea salt, to taste
Fresh pepper, to taste
2 Tbsp fresh flat leaf parsley, chopped
4 ounces organic feta cheese, crumbled
Juice of 1 organic lemon

1.)  Preheat oven to 400 degrees F.  In a small saucepan, add olive oil, garlic, lemon zest, oregano, and red pepper flakes.  Heat over Low heat until garlic becomes golden and oil fragrant.  Remove from heat.

2.)  Place asparagus spears on a rimmed baking sheet.  Coat asparagus with infused olive oil.  Season with sea salt and pepper.  Sprinkle with crumbled feta.  Roast for 12-15 minutes.

3.)  Remove from oven.  Sprinkle with parsley and squeeze the lemon over top.  Serve immediately.


Asparagus with Thyme Butter Sauce
Makes 6 Servings

2 cups water (more/less for steaming)
2 lbs organic asparagus, prepped and chopped in half
1/2 cup organic, unsalted butter
2 tsp dried thyme
1/2 tsp sea salt
Fresh pepper, to taste


1.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.

2.)  Meanwhile, in a heavy medium skillet over Medium-Low heat, cook the butter until it just begins to brown, about 2 minutes.  Remove from heat.  Add the thyme leaves.

3.)  Once asparagus is cooked tender, remove from steamer and coat with thyme butter sauce in skillet.  Season with sea salt and pepper.  Transfer to serving platter and serve warm.

Ginger Sesame Asparagus
Makes 4 Servings

1 Tbsp Bragg's Liquid Aminos
2 tsp raw almond butter
1/2 tsp raw honey
1 tsp sesame oil
1/2 tsp hot sauce
2 cups water (more/less for steaming)
1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces
2 tsp sesame oil
1 tsp sesame seeds
1 1/2 tsp sake
2 tsp fresh ginger, minced or pressed
2 garlic cloves, minced or pressed
1/2 tsp sea salt
1/4 tsp white pepper

1.)  In a small bowl, combine the first 5 ingredients with a fork.  This is homemade Hoisin sauce.  Set aside to allow flavors to combine.

2.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.

3.)  In a large skillet, add 2 teaspoons of sesame oil and warm slightly over Medium heat.  Add sesame seeds to pan and cook until lightly browned, about 4-5 minutes.  Add ginger and garlic and cook 1-2 minutes.  Add the homemade Hoisin sauce and asparagus.  Stir and cook until asparagus is well coated and heated thru, about 2 minutes.  Season with sea salt and white pepper.  Transfer to serving dish and serve.

Asparagus with Mushrooms
Makes 4 Servings

1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces
1/4 cup organic, unsalted butter
1 Tbsp olive oil
2 cups fresh mushrooms, sliced
2 Tbsp unsweetened organic Dijon mustard
1/4 tsp fresh ground black pepper
2 cloves garlic, minced
Sea salt, to taste

1.) In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.


2.)  In a large skillet, heat olive oil and butter over Medium heat.  Add mushrooms and garlic and cook, stirring occasionally, until just cooked and liquid is expelled, about 5-7 minutes.

3.)  Add asparagus,  Dijon mustard, black pepper, and sea salt.  Stir until heated thru.  Serve.

Asparagus Gratin (A MUST TRY!!)
Makes 6 Servings

1 large shallot, finely chopped
2 Tbsp coconut oil
1/2 cup almond meal
1/4 cup organic, unsalted butter
2 lbs organic asparagus, prepped
2 tsp olive oil
1 tsp sea salt
1/4 cup raw Parmesan cheese, freshly grated
1 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice

1.) In a small skillet, saute shallot coconut oil over Medium-Low heat until golden, about 6 minutes.  Remove from heat; cool slightly.

2.)  In a large saucepan with steamer and lid, get water boiling.  Add asparagus to saucepan, cover, and steam for about 6-8 minutes, until crisp tender.  Remove and rinse asparagus in cold water.  Place asparagus in shallow glass casserole dish; drizzle with olive oil.

3.)  Preheat broiler.  In medium bowl, using a pastry cutter or fork, cut butter into the almond meal. With a spoon, stir in Parmesan cheese, parsley, lemon juice, shallot mixture, and 1/4 teaspoon sea salt. Sprinkle almond meal mixture over asparagus.  Place dish in broiler 5 inches from heat source.  Broil about 4 minutes or until lightly browned.  Remove from oven and serve immediately.

One Pot Wonders: Italian Herb Chicken

The men of your family will love this dish, the best of both worlds -- spaghetti sauce and chicken!  If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan).  We enjoy ours paired with a side salad.

Italian Chicken
Makes 4 Servings

1/2 of a medium head cabbage, cut into wedges
1 onion, sliced
1 cup button mushrooms, wiped clean and sliced
1 Tbsp arrowroot powder
1/4 cup iced cold water
2 1/2lbs chicken pieces (breast halves, thigh, drumsticks), raw and skinned
2 cups organic spaghetti sauce
1/2 cup organic vegetable stock (sodium free)
2 cloves garlic, diced
1 tsp ground basil
1 tsp ground oregano
Sea salt and fresh pepper (to taste)
Raw Parmesan cheese (to taste)

1.)  In a 6 quart slow cooker, combine cabbage wedges, onion, mushrooms and garlic.  In a small bowl, stir together iced water with arrowroot powder until dissolved.  Pour over vegetables in slow cooker.

2.)  Place chicken pieces on vegetables.  Sprinkle in seasonings (basil, oregano, sea salt, pepper).  Pour spaghetti sauce and vegetable stock over chicken.

3.)  Cover and cook on Low heat for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.  Plate and sprinkle with Parmesan cheese just before serving.

One Pot Wonders: Ratatouille

Another reason I looove One Pot Wonders is the fact that no matter the recipe, it always tastes better the next day!  It's something about leaving it in the fridge to let the flavors combine so perfectly that just gets me.

One Pot Wonders Day 3 is Ratatouille.  I started making and thoroughly enjoying this dish after the Pixar movie hit the screen in 2007.  It's one of my favorite movies.  When Dave and I got rid of cable TV two years ago to save up for opening our chiropractic office, we watched Ratatouille and No Reservations every weekend there for a good 2 months straight.  Love them both!  Rent them if you haven't seen 'em yet.  :)

Ratatouille
Makes 6 Servings

2 Tbsp coconut oil
4 cloves of garlic, minced
1 large organic eggplant, unpeeled & diced
1 cup organic button mushrooms, sliced
2 organic green bell peppers, diced
1 onion, diced
1 medium organic zucchini, halved & sliced
2 cups organic chick peas, rinsed and drained
1 Tbsp dried basil
1/3 cup tomato paste
1/2 cup red wine (CORE) or 1/2 cup vegetable broth (ADVANCED)
3 cups organic crushed tomatoes (glass jarred is best or Eden brand canned)
4 oz raw goat cheese (optional)

1. ) Heat oil in dutch oven over Medium heat.  Add garlic and cook about 1 minute, until fragrant.  Add eggplant, mushrooms, green bell peppers, onion, zucchini and basil.  Cook 5 minutes, stirring occasionally.

2.)  Add tomato paste, crushed tomatoes and red wine.  Turn heat to Medium-Low and simmer until veggies are cooked through and tender, about 20 minutes, stirring occasionally.

3.)  Stir in chick peas.  Simmer uncovered for about 10 minutes to reduce liquid, stirring occasionally.  Season to taste with sea salt and pepper.  Serve.  ** You can prepare up 2 days ahead of time and refrigerate/freeze.  Thaw completely before baking.**

4.)  Preheat oven to 350°F.  Spread ratatouille in 9-inch round or 8x8" glass casserole dish.  Bake about 20 minutes, until center is heated thru.  Spoon onto plates.  Top with goat cheese (optional).  Serve.


Other optional additions:  Replace the chickpeas with shredded chicken or turkey.  Add in a handful of chopped olives before baking.

Zucchini & Mushroom Crumble

I'm still enjoying fresh zucchini over here.  This dish turned out more like a crumble than a casserole, and thus I titled it such.  The crumb topping is also great for fruit crumbles or other savory combinations of vegetables and meat.

Zucchini & Mushroom Crumble
Makes 8-10 Servings

6 medium zucchinis, washed and chopped or julienned
3 c mushrooms, mixed variety, wiped clean and chopped thin
1 medium onion, diced
1 Tbsp dried thyme and parsley (more/less to taste)
Sea salt and fresh black pepper to taste
1 tsp coconut flour
1 Tbsp coconut oil

CRUMB TOPPING
1 1/2 c almond flour
1/2 c sliced almonds
2 Tbsp cold, unsalted raw butter
3/4 tsp sea salt
1/3 c raw Parmesan cheese, grated

1.)  PREPARING THE CRUMB TOPPING:  Combine the almond flour, butter, and sea salt in a food processor and pulse until it resembles bread crumbs (or by hand, cut the butter into the flour with your finger tips until it resembles bread crumbs).  With your fingers, work in sliced almonds until well combined with the butter crumbs.  Refrigerate the crumble, covered, until the filling is ready to be topped.

To Make Your Own Almond Flour:  Pulse raw almonds in a food processor until they are a fine, fluffy flour.  Tilt the machine back and forth, side to side, to disperse the nuts every few pulses.  Don't switch the machine to ON (continuous) or you'll quickly wind up with almond butter.  Sift out any larger pieces of nuts using a medium-mesh strainer.  Measure out 2 cups of almond flour.  Freeze the rest.

Altering this recipe for fruit crumbles:  Add about 2 tsp spoonable stevia, 1 tsp nutmeg, and 2 tsp cinnamon to the crumble and prepare the same way.  (ginger, clove, anise, may also be good spicing options)

2.)  In a large skillet, heat about a Tablespoon of coconut oil of Medium/Medium-High heat.  Add the onions and saute for about 5 minutes, until softened.  Add zucchini, thyme, parsley, salt and pepper.  Stir to combine.  Cover and reduce heat to low.  Simmer for about 12 minutes with lid on until zucchini is slightly softened.

3.)  Remove lid and stir in the chopped mushrooms to the pan.  Return heat to Medium-High and cook for about ten minutes, until the mushrooms have shrunk and have released their water.  Sprinkle in the 1 teaspoon of coconut flour and stir to thicken the mixture/absorb the excess liquid.

4.)  Pour the mushroom-zucchini mixture into a large glass casserole dish (I used a 9x13 inch).  Spread crumb mixture evenly over top.  Sprinkle the top with grated Parmesan and bake at 300 degrees F for about 20 minutes, or until crumb topping is nicely browned and cheese is melted.  **Keep an eye on it tho, as almond flour/almonds/nuts brown more quickly than white flour or oats.  That's why we're cooking it at a lower temperature, but still watch out so your crumble doesn't burn!  It's too good to waste!  :)** 

TIP:  You can prepare this dish a day ahead of time.  You'll need to bake it for about 15 minutes covered with foil first, and then 15-20 mins uncovered if taking it from the fridge.

How Mushrooms Can Save the World

Paul Stamets: How Mushrooms Can Save the World!

Become "econologically" intelligent!  Enjoy this eye-opening TED video by Paul Stamets on how mushrooms can help the world's energy crisis, CO2 emissions, and so much more!

Asian Beef & Noodle Soup

Who out there gets a thrill from taking a not so healthy recipe, swapping ingredients and giving it your own spin to make it into a beautiful, flavorful Maximized recipe??  Well, when I'm not inventing my own dishes, that is what I do and love it, especially when we need a quick fix for dinner after a long day of work!

This particular recipe is adapted from the Betty Crocker Soups and Stews e-Cookbook thanks to my mom sending me the link for it a couple months ago.  (Thanks mom!!)  Remember that beef stock I made a while ago, well we still had some reserved in the freezer, so I thawed it out right on the stove top minutes before pulling this soup together.  Delicious!  You will love the deep flavor of this Asian inspired beef soup!

Asian Beef & Noodle Soup
Makes 6 Servings

3 oz uncooked rice noodles (omit if on Advanced Plan)
1 tsp coconut oil
1 Tbsp dark sesame oil, organic
1 1/2 lb boneless top sirloin steak, grass fed, cut into bite size strips
4 tsp minced garlic
7 oz organic shiitake mushrooms, cleaned and sliced
6 cups organic, salt free beef broth (homemade is best)
2 cups finely sliced bok choy, organic
1 cup organic carrots, julienned like match sticks (omit if you are on Advanced Plan)
1 1/2 tsp fresh ginger, finely diced
1/4 tsp ground black pepper
2 medium green onions, organic, sliced

1.)  Soak rice noodles in bowl of boiling hot water for 10-15 minutes until softened. Cut noodles into thirds, cover and set aside.

2.)  Heat a teaspoon of coconut oil and 1 Tablespoon of sesame oil in dutch oven over medium-high heat.  Saute beef strips, mushrooms and garlic about 5-6 minutes until beef is no longer pink.

3.)  Stir in remaining ingredients except onion and noodles.  Heat to boiling then reduce heat to medium-low.  Cover; cook 14-15 minutes, stirring occasionally until beef is tender.

4.)  Stir in noodles and heat thru 2-3 minutes until noodles are hot.  Right before serving, sprinkle with sliced green onion.

Zucchini Creole

We had a huge tub of sliced zucchini in the freezer since this past fall.  We stocked up at the farmers markets and grocery store sales.  I finally decided to use some of it, and this is a great way and QUICK!  I call it Zucchini Creole.  We'll also be trying a zucchini soup sometime soon to use up the rest.   Serves 8

1 1/2 to 2 pounds sliced zucchini
8  ounces sliced mushrooms
1  large green bell pepper, cut into thin strips
1  clove garlic, minced
2  teaspoons dried leaf basil, crumbled
1  tablespoon unrefined coconut oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon spoonable Stevia
1/4 teaspoon Worcestershire sauce
2  medium tomatoes, peeled and chopped

1.) Combine zucchini, mushrooms, green pepper, garlic, basil, coconut oil, sea salt, pepper, Stevia, and Worcestershire sauce in a large skillet; cook for 5 minutes over medium heat.

2.) Add tomatoes and cook for 5 minutes more, or until tender.  Serve immediately.