I know I don't need to explain myself.
But, its hard to see my visits fall off the chart.
I felt the need to say something...where have I been and what have I been doing that could possible keep me from blogging.
This summer has been a whirlwind of a summer! Between school/studying, deciding where this next home school year will take us, trips, health issues, money problems and just life in general...some days its been hard to keep my head above water.
Its a miracle we eat, let alone take pictures of our food.
I still love it.
I really do.
But I am deciding weather or not this new phase of life has room for my love of blogging. The thought of pulling the plug on this site sickens me, I am in no hurry to give up, but the truth is there just are not enough hours in the day right now!
The world is changing around me and its still a little new, so we will see how it all works out.
My love to all of you.
Todays bit of yummy comes from fellow blogger, Oregonian, and mama Jenna.
You can find her over at
Northwest Nightingale! Hop on over and say hello!
Smoked Paprika, Brown Sugar Salmon
- Salmon flank (1.5lb for 5 people)
- 1 Tbsp Brown Sugar
- 1 Tbsp Smoked Paprika
- 2 tsp cajun seasoning
- 1 tsp Olive oil
Roasted Brussels Sprouts
- brussels sprouts
- olive oil
- garlic salt
Preheat oven to 420 degrees. Wash brussels sprouts and cut each in half (we cut the hard bottoms off as well). Spray/cover baking dish with olive oil. Spread out brussels sprouts onto pan. Sprinkle more olive on top of brussels. Sprinkle garlic salt and a dash of pepper over veggies. Roast for 20 minutes or until lightly browned.
Parmesan Roasted Potatoes
- Russet potatoes
- Minced garlic
- Garlic salt
- Fresh parsley
- Olive oil
Preheat oven to 420 degrees. Wash potatoes. Chop into small chunks. In a larger bowl, mix minced garlic, garlic salt, and a few pinches of parsley (Sorry, we really don't measure anything- just add up a mixture that will nicely season that amount of potatoes you have). Mix potatoes and seasoning in large bowl and add a douse of olive oil to help seasoning "stick" to potatoes. Spray baking dish with olive oil (can cover dish with foil and spray if desired). Evenly spread out seasoned potatoes and roast in preheated oven for 25+ minutes or until lightly browned (can take shorter or longer depending on thickness of cut potatoes). Remove from oven and sprinkle potatoes with Parmesan cheese. Place back in oven and broil on low for 2-3 minutes or so. Remove and enjoy!
- Olive Oil
- Salt & pepper
Turn stove top to medium heat, pour a douse of olive oil into larger sauce pan. Add handfuls of spinach into heated pan. Saute for 3-5 minutes with frequent tossing. Add dash of salt and pepper.
Sweet Orange Glaze
- Orange Marmalade (low sugar)
- 2 limes
- 1 tbsp Honey
- Olive oil spray
In small bowl mix 2 spoonfuls of orange marmalade. Cut limes in half and squeeze lime juice into bowl. Add honey. Mix. In small sauce-pan on low heat, spray with olive oil. Pour mixture into sauce pan and warm up, stirring frequently. Use glaze as additional flavoring for salmon.
Friends of ours shared this salmon recipe with us a few years ago and we've been enjoying it ever since. As for the roasted veggies- they are a family staple of ours. Give this meal a try and enjoy!
Honey Sweetened Sunbutteryield: 1 cup | total time: 5-10 minutes
- 2 cups unsalted, raw sunflower seeds
- 2 tbs coconut oil - melted
- 1/2 tsp salt
- 1-2 tbs honey
Directions: Preheat oven to 350 degrees. Spread sunflower seeds on baking sheet and roast for 5-10 minutes. Stir them around half way through so that they roast evenly.
Take seeds out and allow to cool.
Pour seeds into a food processor and turn it on. Allow to process for 5-10 minutes. You many need to occasionally scrape down the sides.
When the sunflower seeds have turned into a smooth paste, add in the remaining ingredients.
Turn food processor on to fully incorporate all ingredients.
Pour sunbutter into a jar and store in refrigerator.
A mother to four kids, Brittany began her journey of living naturally because she wanted the best for her children. She soon realized that natural living was a benefit to herself as well. She now shares what she is learning on her blog, The Pistachio Project. When she is not blogging, you can find Brittany washing cloth diapers, homeschooling her kids, or drinking her fourth cup of tea.
Today's little bit of yum is brought to you by a fellow foodie, wonderful photographer and beautiful friend Jessi Couser.
Jessi's Sweet Potato Meatballs
yield: 20 | time: 40 minutes
- 1 lb ground meat (I prefer lamb for this recipe)
- 2 cups mashed sweet potatoes, skin left on (steam ahead of time)
- 1 sweet onion, finely chopped
- 1 egg
- 5 garlic cloves, minced
- 1 cup fresh leafy herb, chopped (I prefer parsley)
- 1/2 almond meal or coconut meal (not coconut flour), or breadcrumbs if you aren't avoiding gluten
- 2 T maple syrup
- 1 T hot sauce (optional)
- salt and pepper, to taste
Directions: Preheat oven to 375 degrees. Mix all ingredients in a large bowl. If the mixture seems too wet to form into meatballs, add small amounts of almond meal/breadcrumbs until it reaches a workable, but not too dry consistency. Form into meatballs - the recipe should make about 20. Bake on a cookie sheet lined with parchment paper for about 25 minutes, or until the meatballs register on a meat thermometer at 160 degrees. Allow the meatballs to rest for 5-10 minutes before serving.
This recipe is so simple, quick, healthy, and versatile. I literally whipped it up with things I have around the house. As long as you keep the foundation of meat, sweet potatoes, egg, and almond meal (or dry ingredient of choice) - you can flavor to your heart's content!
I would like to present to you, Opal & Rouge's new spot contributor/collaborator...Effie Jean!
Perhaps the most fabulous part about this is that she is my grandma!
I had a little chat with my grandma about a month ago and asked her if she would be willing to contribute to O&P, she said yes!
I, along with most of my family, grew up on grandma's cooking..way up on the farm, in the middle of nowhere. She is an amazing cook, who cooks from those recipes she formulates in her head. I wanted a change to write them down, for me and all others, so that we can continue to enjoy them for generations to come!
Effie Jean still lives on that farm, 11 grandchildren and 3 great grandchildren richer.
For her first post, she wanted to share her new favorite recipe with you guys!
Effie Jean's Healthy Whole Grain Bread
yield: 3 loaves | prep time: 20 minutes | total time: 3 hours
- 1 1/2 Tbsp yeast (dissolved into...)
- 1 cup very warm (not hot) water
- 1/2 cup honey
- 3 cups warm water
- 1 1/2 Tbsp sea salt
- 1 egg
- 1/2 cup 5 or 10 grain mix (I used 10 grain)
- 1/2 cup ground flax
- 1/2 cup bulgar wheat
- 1/2 cup grapeseed
oil (you could use same amount of soft butter)
- 6 cups (approximately) whole wheat flour
Directions: Add yeast to warm water to activate, set aside. Mix the yeast mix, salt, water, honey, egg, oil and about 3 or 4 cups of flour and beat the dickens out of it. Add flax, wheat, grain mix and the rest of flour. Add only enough flour so that it is no longer sticky. Move dough to floured surface and knead by hand for 7 minutes or until gluten is good and developed. Divide into three equal pieces and round into a long log. Place in greased loaf pans and gently grease top (with melted butter or oil) and cover with clean towel. Let rise for 2 hours. Place in 350 degree oven for 30-35 minutes or until top is golden brown.
This recipe makes 3 loaves. One to eat right out of the oven, smothered in butter, and the other two to stuff in the freezer for another day.
Try this, I bet you will really like it!