CanCooker Jr. Review

CanCooker Jr. on a Camp Stove.

We received products free to facilitate this review.

Inspired by good old milk-can cooking, Seth McGinn's CanCooker Jr. is a wonderful cooking device that steams your food to cook it. It locks all the nutrients right into the food making it healthier. It is the smaller version of the original CanCooker, but it still holds a good 2 gallons of food, which is actually quite a lot. Makes delicious hearty food with less time and less cleanup. Feeds a family of 1-6 in about 40 minutes or less!

It's an ideal size for taking to: tailgating parties, cookouts, sporting events, camping, family picnics, fishing, hunting, RV and all sorts of other travel. It can go on the stove top in your kitchen, a turkey burner (on the lowest setting), grill, camp stove, and camp fire. It is so versatile and can be taken just about anywhere.

There are so many awesome recipes that you can cook in the CanCooker Jr. The food below is just the tip of the iceberg. I may get a little more creative down the line, but I have seen it or its larger cousin cook all sorts of things from omelets and tamales to desserts like bread pudding and steamed cakes. I'm definitely going to try some of the steamed cakes and breads once I get mini loaf pans that fit my CanCooker Jr. So, stay tuned :)

I also received the rack for free to facilitate my review. It is an additional investment of $13.99. This is a two piece stainless steel rack that fits in the bottom of the CanCooker or CanCooker Jr. preventing burning of food on the bottom of the cooker and aids in an easier cleanup. Also, you can use empty mini soda cans to raise the level of the rack up higher.

Features:

• Riveted, heavy-duty handles
• Safety clamps hold lid in place
• Wide mouth design for easy stocking and removal of food
• Vented lid-for pressure release
• Premium high temperature silicone gasket
• Sturdy, one piece *aluminum construction
• Comes with FREE convenient storage bag 

*Anodized FDA (food grade) 1060 aluminum. The anodizing is important as it means the actual aluminum never touches your food so it’s totally safe!

How it works:

1. Prepare for use (if new clean with soap and water before use)
2. Choose a recipe
3. Prepare your food
4. Place food and liquid in chamber (usually veggies, then meat, liquid, sauce, and seasoning)
5. Secure lid
6. Place on heat source
7. Allow steam to vent (The steam will cause a natural convection inside.)
8. Cook according to recipe (usually 40 minutes)
9. Remove with oven mitts
10. Let sit for 5-10 minutes
11. Open lid, be careful of HOT steam
12. Place food in tray or large container
13. Enjoy meal
14. Cleanup is easy (Clean with soap and water. Because of steam, food will rarely stick or burn to sides or bottom.)

CanCooker Jr. German Feast. You can see the gasket comes off the lid for easy cleaning.

CanCooker Jr. German Feast

1 small cabbage cut in bite size pieces
1lb red potatoes, quartered
1 small yellow squash, sliced
1lb kielbasa sausage, cut into 1 1/2 inch slices
2 tsp caraway seeds
1 cup Italian dressing (I used  Safeway Select Italian Parmesan & Herb)
1 can beer (I used 8oz cup of water or apple juice)
salt and Lawry's seasoned pepper to taste

Place all veggies in bottom of CanCooker Jr. Then put meat on top of the veggies. Add all other ingredients on top. Latch lid and place on heat source. Once it starts steaming cook for 25-30 minutes. Remove from heat (be careful handles and lid can be really hot). Let stand for 10 minutes. Transfer food to large container. Serve.

CanCooker Jr. Rabbit and Red Potatoes

Everything I cooked in my CanCooker Jr. came out really good. The potatoes never got too mushy, they stayed tender and perfect. The meat got cooked all the way through. The sauces and seasonings I added got soaked up by both veggies and meat that I cooked in it and nothing was ever dry or bland tasting.

CanCooker Jr. Brats & Purple Sauerkraut

CanCooker Jr. steaming on the stove top.

CanCooker Jr. on a Turkey Burner.

We love to go camping and this has become our go to cooking device to take with us. We recommend this to anyone wanting to make their camp cooking or outdoor cooking easier.

CanCooker Jr. on a Grill.

BUY IT
You can purchase the CanCooker, CanCooker Jr., and/or its accessories online at CanCooker.com

FOLLOW THEM
For updates follow CanCooker on Facebook. You can also get a list of yummy recipes here that you can make in the CanCooker.

DISCLOSURE/DISCLAIMER: I received products for free to facilitate my review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.

Foodie Friday Valentine's Breakfast in Bed

I love Pinterest and have been pinning my favorite things there lately. I wanted to share some awesome ideas for Valentine's Day breakfasts that I found on there that you can surprise your sweatheart in bed with :) Here they are numbered on the collage photo. I have given credit to everyone that I know that the pictures and information came from. I hope you enjoy this post and comment. Click on the collage and you can see it bigger.

1. If you like morning coffee, have a fancy heart latte instead. On WikiHow they show you just how this art is done. Credit for the picture goes to Lattes and Wanderlust blog.

2. Make some heart shaped scones. There are a bunch of heart shaped scone recipes online. One of my favorites comes from the Such Pretty Things blog and is a Cherry Chocolate Chip Heart Scone. Yum!

3. This delicious recipe comes from Our Best Bites and are Mini Puffed Oven Pancakes with Berry Sauce.

4. Craving doughnuts? These yummy Heart-Shaped Doughnuts from Miss Elena Eous will be the sweetest treat.

5. Here is what my family calls Heart Egg in a Hole Toast. The Petite Kitchenesse calls her version the Valentine’s Day Egg in the Basket.

6. Heart Shaped Cinnamon Rolls are so wonderful right out of the oven! Credit goes to the Poppies at Play blog.

7. You need a special heart shaped waffle iron for these waffles. Credit goes to NilsenLife.

8. If you love bacon in the morning, try this easy tip for Bacon Hearts from The Paper Mama.

9. These Sweetie Pies are filled with jam and are a special treat from The Farm Chicks.

10. I love french toast! This Heart Shaped French Toast recipe comes from Land O Lakes and comes with a recipe for Strawberry Butter to spread on top.

11. These Heart Fruit Kabobs are healthy and sweet. They come from Parents.com.

12. These Heart Shaped Hard Boiled Eggs look difficult, but are actually easy to do. Head on over to Anna The Red to see her technique.

13. Korean born these interesting omelets called GyeRan Mali are really tasty and Aeri's Kitchen has a neat technique to make them heart shaped.

14. You can make Heart Shaped Pancakes a number of ways, but Martha Stewart has a recipe that you don't need a heart shaped pancake mold for.

15. Last, but not least another Martha Stewart gem...Hot Chocolate with Marshmallow Hearts.

Something to consider, there are kitchen tools that might make your Valentine's breakfast easier and these are also great Valentine's gift ideas for someone who loves to cook!

Here is a list:


I hope you all have a wonderful Valentine's Day and a superb Valentine's breakfast!

DISCLOSURE/DISCLAIMER: I wrote this blog post. I have credited all of the photos and ideas. I have affiliate links for products off of Amazon listed in this post. I have not tried any of these products myself, so please read other reviews about them before you purchase. Thanks for supporting my blog. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any compensation for doing this post.

Fresh Baby So Easy Toddler Food Cookbook Review and Giveaway

I love cooking easy meals that are both healthy and filling. Since I have a three year old that likes to eat I have to watch that she also gets proper nutrition as well as balanced meals. The Fresh Baby So Easy Toddler Cookbook is a wonderful little cookbook of 48 pages that offers tips as well as yummy recipes that are family-friendly and make it easy to please even the most pickiest of eaters. I love this cookbook because all of the 35 recipes with photos have the USDA nutrition facts and menu pairing ideas. You can see just how good for you and your toddler the recipe is and what other items you can serve it with to make it more complete. I love the Mango Bagel recipe for breakfast because I think mangoes are super yummy! I also thought the Avocado & Orange Salad was interesting because I would have never thought to put avocados, mandarin oranges and cherry tomatoes together along with some other ingredients. All of these recipes are simple and promote healthy eating habits.

Healthy Eating Topics:

• Six Tips for Developing Healthy Eating Habits
• The 10 Times Rule for Toddlers
• Converting Picky Eaters
• DOs and DON’Ts to Avoid Food Battles
• Making the Most of Your Child’s Day

Recipe List:
Breakfasts

• Best Ever Granola
• Mango Bagel
• Banana Strawberry Smoothie
• Breakfast Burrito

Lunches

• Pineapple Kabobs
• Apple Kabobs
• Sunshine Wrap
• Lunchmeat Roll Ups
• Hard Boiled Eggs
• Egg Salad
• Stuffed Eggs
• White Bean & Cheddar Dip

Dinners

• Macaroni with Ham and Peas
• Quesadilla
• Shroomy Stroganoff
• Tuna Casserole
• Homemade Pizza

Salads

• Avocado & Orange Salad
• Creamy Cuke Salad
• Sweet Tomato Salad

Sides

• Broccoli & Rice Casserole
• Cinnamon Apple Slices
• Frosted Zucchini
• Green Bean Casserole
• Pink Potatoes
• Sand Castle Couscous
• Maple Carrots

Soups

• Black Bean Soup
• Creamy Cauliflower Soup
• Tropical Summer Soup
• Cream of Asparagus Soup

Desserts

• Banana Bread
• Berries N’ Banana Cream
• Orange Frosty
• Smooth & Creamy Popsicles
• Frozen Banana Pops

BUY IT:
The Fresh Baby So Easy Toddler Food Cookbook is $8.95 and even comes in Spanish!

WIN IT:
Nannette from Fresh Baby has generously offered another So Easy Toddler Food Cookbook for one of my readers to win.

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1. Go to the Fresh Baby website and tell me another product you would love and why.

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Make sure you leave me your email in all posts so that I can contact you. If you subscribed by email, blogged about this, listed it, commented on another post, or faved me on Momfaves leave 2 entries saying you did. This contest ends on Friday May 27, 2011 at midnight (GMT-08:00) Pacific Time (US & Canada). This Giveaway is open to all 18 years and over in the U.S. Only!!

DISCLOSURE/DISCLAIMER: I received one or more of the products mentioned above for free using Tomoson.com created by WebBizIdeas a Minneapolis SEO and Web Design firm. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

Foodie Friday Sausage Cornbread Stuffing

Sausage Cornbread Stuffing

Ingredients:
1 pkg corn muffin mix
1 lb. ground pork sausage
1/2 to 2/3 of a stick of butter
4 medium onions, chopped
4 stalks celery, finely chopped
1/2 teaspoon sage
1/2 teaspoon ground thyme
1 teaspoon salt
dash pepper

Directions:
1 pkg corn muffin mix, mixed and baked according to cornbread directions-do this in plenty of time for it to cool. I usually make it the night before. Don't cover it when it's setting overnight--slightly dry is better.

Fry sausage over low heat until cooked thoroughly. Take sausage out of drippings. If their is very little fat in the sausage (very few drippings) add butter to the drippings so there will be something to cook the onions in! Cook chopped onions in fat until golden and translucent.

Crumble the cornbread and toss together with sausage, finely chopped celery, sage, ground thyme, salt and pepper.

If you opt to stuff a turkey, stuff it loosely in the turkey--don't pack it. You can also drizzle some of the turkey drippings over the stuffing before baking it, but in my opinion the stuffing's fine just as it is, and then there are more drippings to use for gravy.

Foodie Friday Baked Apple Pancake

 
Baked Apple Pancake
Recipe via Robbie's Recipes

Ingredients:
1/2 cup all-purpose flour
1/2 cup milk
2 eggs
2 Tbs. butter - melted
2 med. apples - peeled, cored, sliced
1/2 cup packed light brown sugar
1 tsp. ground cinnamon

Directions:
Combine flour, milk, and eggs. Stir well. Pour melted margarine in 9" pie plate. Pour mixture into pan. Combine remaining ingredients and pour evenly into pie pan. Bake in 425 degree oven for 15 minutes.

Foodie Friday Sausage Mushroom Wild Rice

 
Sausage Mushroom Wild Rice

Ingredients:
3 cups chicken broth
1 cup uncooked wild rice
1 pound ground pork sausage
1 medium onion, chopped
2 tbsp. minced garlic
1/2 pound fresh mushrooms, sliced
1 can water chestnuts, sliced
1 sprig fresh rosemary

Directions:
In a saucepan, boil broth and wild rice over high heat. Cover and reduce heat to medium low. Simmer for 40 minutes, or until rice is done.

Cook sausage in a skillet. Add onion, garlic, mushrooms and water chestnuts. Mix and sauté until mushrooms and onion are done. Stir together with wild rice and add rosemary. Serve. Enjoy.

Foodie Friday Red Potato Broccoli Soup

Red Potato Broccoli Soup

Ingredients:
1 head broccoli, washed and cut into bite-size florets
2 Tbsp. olive oil
2 Tbsp. butter
Lawry's seasoned pepper to taste
1 med. onion, diced
3 garlic cloves, peeled and minced
1 tsp thyme
1 tsp dill
dash of rosemary
6-8 red potatoes, washed and cubed
2 cans chicken broth
1/2 cup milk
1/2 a 24 oz. tub of sour cream
4 oz. of cream cheese, melted

Steam the broccoli separately until tender, about 10 minutes. Set aside.

In a large pot, coat the bottom with the olive oil. Add butter and wait until melted. Add onion and pepper. Stir well and sauté until lightly browned. Add garlic, thyme, dill, and rosemary and sauté for one minute more. Add the potatoes and chicken broth. Turn heat to high and bring to a boil. Boil for 10-15 minutes, or until the potatoes are tender.

Stir in steamed broccoli, milk, sour cream and cream cheese. Taste and season with additional salt and pepper if needed.

If wanted serve with shredded cheddar cheese on top of each serving.

Yields 6 servings.

Foodie Friday Pasta Salad

Pasta Salad

Ingredients:
4 12 oz boxes of tri-color spiral pasta (rotini), cooked as package directions say and drained
1 16 oz package bacon; cooked, drained and broken to small pieces
2 cans pitted and sliced black olives, drained
1 can Italian diced tomatoes, drained
1 can or 2 small jars marinated artichoke hearts

1 cucumber, peeled and diced

1 medium red onion, peeled and diced

1 red pepper, seeded and diced
2 bottles Ranch dressing

salt to taste 

seasoned pepper to taste

Toss all ingredients together in a large pot and chill in fridge to desired temperature. Enjoy!

Optional Ingredients:
2 avocados; peeled, pitted and cubed
other sweet bell peppers, seeded and diced
celery, diced
cheese of choice, shredded

feta, crumbled

mozzarella balls, drained and cubed 
grated Parmesan cheese
1 can chunk chicken, drained
2 hard boiled eggs, peeled and sliced
fresh mushrooms, washed and sliced

fresh basil

chives, chopped
oregano to taste
parsley to taste
thyme to taste


Alternatives:
use diced ham or salami slices cut into strips instead of bacon
use Italian dressing instead of Ranch

use other noodles instead of the tri-color rotini, like shells, macaroni, or tortellini 

use a mix of olives instead of black olives like Kalamata and green olives

use fresh cherry tomatoes, halved or quartered instead of canned tomatoes

Foodie Friday Taco Bake

Taco Bake

Ingredients:
1 1/2 lb. ground beef
1 med. onion, chopped
1 heaping tablespoon garlic, minced
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with green chilies, drained
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 lb. pkg. corn tortillas
2 c. shredded cheddar cheese

Directions:
In skillet, brown beef, onion, garlic and drain off fat. Stir in tomato sauce, tomatoes, chili powder, cumin, and garlic powder. Heat through. Pour half the mixture into baking dish. Break up corn tortillas in smaller pieces and place on top. Repeat layering adding cheese to the top. Bake at 350 degrees for 30 to 35 minutes or until heated thoroughly and cheese melts on the top.

Other Extras To Top Your Bowl With:
shredded lettuce
avocado
guacamole
olives (green or black)
green onions
sour cream
hot sauce
salsa
re-fried beans

Foodie Friday Homemade Cinnamon Pancakes

These delicious pancakes are loaded with cinnamon and are good enough that they don't need any maple syrup. Just slap a little bit of butter on these and eat or if you want to embellish them a little add some apple sauce or apple butter, whipped cream, fresh fruit, yogurt or a combination of these.

HOMEMADE CINNAMON PANCAKES

Ingredients:

• 4 eggs
• 4 cups all-purpose flour
• 3 cups milk
• 8 tbsp. melted butter or vegetable oil
• 4 tbsp. sugar
• 12 tsp. baking powder
• 2 tsp. salt
• 4 tsp. vanilla extract
• 4 tbsp. cinnamon

Directions:

Beat egg until fluffy. Add remaining ingredients and beat in until there are only a few to no lumps. Pour about a half cup of batter onto hot griddle. Turn pancake over as soon as bubbles form. Repeat from "Pour". Makes 12 to 20 good size pancakes.

Foodie Friday Far East White Bean Stir Fry

I love cooking in cast iron. It is one of my favorite type of cookware. Unlike what some may believe about cooking with it, it is easy to cook with and food doesn't stick to it if you have it seasoned correctly. My cast iron skillet (I own many sizes) is my trusty companion in the kitchen. I love to make stir fries in them and my son, Jaedan, is quite the little helper in the kitchen and loves to help when ever there is a dish to be made. He is going to be an exceptional cook when he is older and is meanwhile learning all he can from me and his father. Jaedan has come up with this recipe all on his own with a little help from me with spices. It turned out to be very delicious and definitely one I thought I needed to share here.

Far East White Bean Stir Fry

Ingredients:

• 1 quarter of a large head of cauliflower, washed and chopped
• 1/2 of a head of cabbage, washed and chopped
• 2 tomatoes, washed and chopped
• 1 can of white beans, drained
• 2 spoonfuls of garlic, minced
• to taste: curry, seasoned pepper, garlic powder, McCormick® Far East Sesame Ginger Blend, oregano
• a handful of cilantro

Directions:

1.  Add a little vegetable oil or butter to coat the bottom of the pan if needed.
2. Stir fry all of the first two ingredients stirred together until all are "al dente" (about 3-4 minutes).
3. Add tomatoes, beans and spices and stir together coating all of the ingredients.
4. Cook for 2-3 more minutes.
5. Turn off stove top and add the cilantro.

Mahatma Rice Review

Mahatma Rice is the new name of S&W Rice. In Hindi, "Mahatma" (pronounced "ma-hat-ma") means "outstanding" or "superior in character." Mahatma has been serving up delicious rice for any mealtime occasion since 1932. Just the name has changed and nothing else. It is a great rice for cooking with! I love it for a lot of dishes.

Mahatma White Rice

* Southern extra long grain rice (just like S&W Rice)
* Wholesome flavor
* Naturally gluten, sodium, cholesterol and fat free
* Kosher approved
* Available in 2 lb. (MSRP $1.99-$2.99), 3 lb. (MSRP $2.99-$3.69) and 5 lb. (MSRP $4.39-$5.29) bags
* Found in most grocery stores

Mahatma Brown Rice

* A natural, healthy and delicious choice. Brown rice is rice grain with only the outer hull removed — the fiber and nutrient-dense bran layers cover the white inner part of the grain and have a light brown color and contribute a subtle nut-like taste and chewy texture.
* USA-grown (just like S&W Rice)
* Sodium, cholesterol and gluten free
* Good source of whole grains
* Kosher approved
* you can cook it in just 30 minutes
* contains naturally occurring rice bran oil — for increased shelf life, it’s recommended you keep it refrigerated.
* Available in 28oz (MSRP $1.99-$2.29) and 3 lb. (MSRP $2.99-$3.69) bags
* Found in most grocery stores

To learn more about Mahatma Rice and to find delicious recipes, rice facts and other fantastic Mahatma products, visit mahatmarice.com.

Because I am a member of BzzAgent I received word of a BzzCampaign for the Mahatma Rice. I received free coupons for samples and information from BzzAgent.com. I made my sushi with the Mahatma white rice and found it to do very well compared to the brand I usually use. My sushi is not perfect, but it is very tasty!! Here is my recipe on how to make my sushi. It is fairly simple and I love to give demonstrations when people come over and that is what I am fixing. I even inspired my good friend, Erin of Connected2Christ blog, to make her own at home when I made some while she was visiting when we were both pregnant with our daughters. She even posted on her blog about her having fun making some at her place. My sushi is made with white rice, smoked salmon, avocado, cream cheese, and Nori (what my kids call green paper)...sometimes I substitute canned tuna for the smoked salmon. Unfortunately after having her baby girl Erin became ill whenever she ate avocado...so she makes hers all kinds of other ways now. Other than what I usually use as ingredients you can add all kinds of other things including cooked egg, pickles, sweet peppers, onions, asparagus, cucumber, crab or imitation crab meat, sprouts, carrots, toasted sesame seeds, etc. Just be creative!!

My Sushi.

EQUIPMENT:
Bamboo sushi rolling mat
Clean cutting board
Sushi knife or very sharp knife
Large pot or Rice Cooker
Wood spoon or wood or plastic rice paddle for spreading rice thin
Plastic wrap

INGREDIENTS:
1 package of Nori (roasted seaweed paper)
3 cups uncooked white rice (cook with 4 1/2 cups cold water in large pot or rice cooker, heat to boiling, reduce to low for 15 minutes with lid, turn off heat, keep covered on burner with heat off for 10 minutes)
1 package of smoked salmon (sliced into strips) OR 1-2 cans tuna
1-2 avocado(s) (pitted, sliced and peeled)
1 package of cream cheese (sliced into thin strips. works better when cold)

DIRECTIONS:
After cooking rice lay the Bamboo sushi rolling mat on a cutting board with the bamboo stripes going horizontally from you. Put a layer of plastic wrap over both sides of the mat and seal the sides so there is easy clean up. Put the Nori down on the mat and plastic wrap. Spread a thin layer of white rice (3/4 to 1 cup) on the Nori leaving approximately one inch of uncovered Nori at each end. Arrange strips of smoked salmon (or spoonful of tuna along a line), avocado, cream cheese along the center of the rice.

Rolling Sushi Rolls:
Carefully bring the bottom end of the rolling mat and the plastic wrap up and over the ingredients (tucking the end of the Nori to start a roll). Pull back the rolling mat and plastic wrap, as necessary, so it does not get rolled into the sushi. Gently roll and squeeze the rolling mat around the sushi roll until it is firm and forms an even roll (be careful not to squeeze too hard, as you may crush the ingredients or squeeze them out). Continue rolling the sushi and pulling back the rolling mat and plastic wrap, as necessary, until you have approximately 1 to 2 inches of the top of the Nori showing. Rub a small amount of cold water on the edge of the Nori and bring the Nori around so that it completes the sushi roll. Press along edge of the Nori gently sealing the roll. Repeat until you have the amount of rolls you want or run out of rice!

Cutting Sushi Rolls:
Place rolls on a flat cutting board. Using a Sushi knife or a sharp knife, slice the sushi roll into 6 or 8 equal parts, whichever you prefer (wet the knife between each cut to make it easier to cut and keep the rice from sticking to the knife).

Serve:
Turn the cut sushi rolls on end and arrange on a serving platter or sushi plates. Serve with wasabi, soy sauce, pickled ginger and eat with chop sticks or your fingers :) Yum!!

DISCLAIMER: Because I am a member of BzzAgent I received word of a BzzCampaign for the Mahatma Rice. I received free coupons for samples and information from BzzAgent.com. All information about the products I received from the media kit, the products and the Mahatma Rice website. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review.

Foodie Friday Split Pea Soup with Bacon and Rosemary

I have to say I love holidays! Especially the food :) I wanted to celebrate St. Patrick's Day with a green recipe and it was kind of chilly, rainy and even hailed a wee bit this past week. So, I thought a soup would warm the belly and I happen to love Split Pea Soup. I wanted to change the recipe a wee bit and add something nice to it to give it a interesting flavor...no not shamrock :) It turned out to be a nice pot o' gold...I mean green :)

Split Pea Soup with Bacon and Rosemary

Ingredients:

• 1 pkg bacon, chopped into roughly equal pieces
• 1 large onion, peeled and chopped
• 2 carrots, washed, peeled and chopped
• 2 stalks celery, washed and chopped
• 4 cloves garlic, peeled and minced
• 1 16 oz. pkg dried split peas
• 8 cups or 4 cans chicken broth
• 1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
• 2 dashes dried parsley
• salt and pepper to taste
• 1 tbsp. of any vinegar

Directions:

1. Place bacon in a large soup pot over a medium high heat.
2. When the bacon is brown and crispy drain all but 2 tbsp. of fat (there wasn't much fat when we made this so we left all of it in)
3. Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
4. Add the dried peas, stock, parsley, rosemary and salt and pepper.
5. Bring to a simmer, stirring occasionally and continue cooking on medium low covered until the soup is thick and the peas are completely soft.(approx. 1 hour)
6. Stir in the vinegar.

Cooking with Canned Foods

TwitterMoms and their RAMBO, "Reach A Mom Blogger Online" ALERTS told me about a video called "Canned Food Field to Table" made by the Canned Food Alliance.

You Can Watch It Too:


I learned quite a bit about how foods become canned foods by watching the video. They don't loose as much nutrients as I previously thought would happen during the canning process and seem to retain most even compared to their fresh, cooked counterparts...some even retaining more when canned. For example I learned that: canned tomatoes contain more lycopene than fresh, cooked tomatoes; canned pumpkin contains 3 times more Vitamin A than fresh, cooked pumpkin and canned blueberries offer more antioxidants than fresh or frozen blueberries. Also, canned foods have a longer shelf life than fresh, bagged, or frozen foods. Fan the Canned Food Alliance on Facebook. Follow them on Twitter.

I would love to share a recipe that I made up from a lot of different ingredients I had lying around the house including some canned foods I had in my pantry. It is a Tortilla Soup that I just threw together one evening for dinner and it turned out really tasty. Even though I like to experiment with ingredients I usually come up with something that turns out yummy. Most the time I just eye a whole bunch of different recipes for the same thing and pull together what I like from each of them and then from there I don't look at the recipes again...I just cook. So, here it is in my own words. I hope that it makes sense...


Mexican Tortilla Chip Soup

Ingredients:
2 Tablespoons butter
2 celery stalks (washed and diced)
1 onion (peeled, washed and diced)
1 sweet red pepper (washed, de-seeded and diced)
1 spoonful of garlic (peeled and minced)
1 can of whole kernel corn (drained)
1 can of tomatoes and green chilies (diced)
1 can of kidney beans (drained and rinsed)
1 can of black beans (drained and rinsed)
2 cans of chicken broth
2 Tablespoons lime juice (can substitute lemon juice)
2 pinches of crushed chili pepper
1 dash of ground cumin
1 dash of garlic powder
1 dash of seasoned pepper
1 dash of red pepper (cayenne)
salt to taste


Additional Ingredients If Wanted Per Bowl:
1/2-1 avocado (peeled, sliced and pitted)
1 handful cilantro (washed and snipped)
1 handful cheddar cheese (shredded)
1 handful tortilla chips
1 dollop sour cream

Get out a large pot. Melt butter in the bottom of the pot on medium-low making sure all the bottom is coated. Place diced celery, onion, sweet red pepper, garlic, and corn into the pot and stir to saute in the butter. When the onions start looking see through or when sauteed to your liking add the can of diced tomatoes and green chilies to the pot and stir together. Then add kidney beans and black beans. Let simmer on medium-high until bubbling. Then add both cans of chicken broth and lime juice. Add crushed chili pepper, ground cumin, garlic powder, seasoned pepper, red pepper (cayenne) and salt to taste. Stir until it comes to a simmer. Dish out in bowls. Add avocado, cilantro, cheese, tortilla chips and sour cream to your bowl of soup if desired. Enjoy!!

DISCLAIMER: I received this information free from TwitterMoms and their RAMBO, "Reach A Mom Blogger Online" ALERTS. There is a partnership between the Canned Food Alliance and TwitterMoms for this campaign and blogging contest. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this post, but have been entered into a blogging contest for posting.

Zatarain's Mardi Gras House Party and Review

I had the chance to host a Zatarain's® Mardi Gras House Party ™ sponsored by Zatarain's on Tuesday, February 16th, 2010. I had fun putting the whole thing together and since I was already a big fan of Zatarain's I knew our party was gonna be a big hit with my family and friends. It turned out great and we had a lot of fun!

Zatarain's, for those of you who are not familiar makes zesty boxed meals and other products that are New Orleans based. They have been around for more than 100 years and their wonderful products are definitely part of the New Orleans tradition of distinctive flavorful cuisine. I love New Orleans food! Even though I didn't make any at this party one of my favorite New Orleans dishes is gumbo because I absolutely love soups, stews, and chowders and can't get enough okra! I love that Zatarain's has a recipe section. They also have cooking tips that will make your authentic New Orleans meal a success! New Orleans definitely has a rich cultural heritage and when my family and I were living in Florida we were saddened to hear about Hurricane Katrina that had past through there and caused so much damage and loss of life in 2005. We were hopeful that Zatarain's would be along with the survivors of Katrina because we love their food. We were very glad to find out that they overcome the struggle that was put before them and still prosper regardless of the trials they had to face during that time.

Before I received the party kit I was only aware of the Zatarain's boxed mixes that Zatarain's made. I was pleasantly surprised when I got the kit and it had Zatarain's Creole Mustard, Zatarain's Creole Seasoning and Zatarain's Root Beer Extract along with the Red Beans and Rice and the Jambalaya Mix. I was also surprised to see that the Red Beans and Rice was the Reduced Sodium variety. The reduced sodium mixes are new to Zatarain's and contain 25% less sodium than their regular counterpart. They also have a number of other very yummy products.

My FREE festive party pack included:

For me:
* 5 Zatarain’s Products to try:
Jambalaya Mix (we dressed this up with Italian sausage and pineapple for a different zing)
Reduced Sodium Red Beans & Rice (I really love the new reduced sodium varieties...they taste just as yummy!)
Creole Mustard (yummy! We are going to enjoy this later on Brats!)
Root Beer Extract (my Sodastream soda maker came in real handy and we enjoyed the root beer floats!)
Creole Seasoning (very good in a lot of dishes...just jazz it up!)

* 1 Zatarain’s Apron (I love it! See me wearing it in the first picture?)
* 1 Mardi Gras Party Guide
* 1 Sample Mardi Gras Menu
* 5 Mardi Gras Masks (sweet feather masks! My kids especially had fun trying these on!)
* 6 Mardi Gras Recipe Cards (yum! I am going to have to try these later)

Stuff I shared with my guests:
* 15 sets of Mardi Gras Beads (nice set of gold, green, and purple beads with a Zatarain's logo hanging from them)
* 15 sets of 3 Doubloons (also the royal jewel colors of Mardi Gras and stamped with the logo of Zatarain's and Mardi Gras 2010)
* 15 Money Saving Coupons for Zatarain’s Products (manufacturer's coupons for 50 cents off any one (1) Zatarain's rice or pasta mix)
* 75 Gift Cards for 35 Free MP3 Songs from E-Music (I didn't give these out because unfortunately you have to sign up and then if you don't cancel the service you are obligated to pay money...bogus!! I did listen to some righteous jazzy tunes though through Radio Free New Orleans.)
* And other downloadable party favors.

Here is a Fun Fact:
*What is the difference between Cajun and Creole?
Cajun is the robust country-style cooking of the descendants of the French Acadians (now known as Cajuns). Cajun cooking uses a dark roux as the base of many dishes. It relies on the culinary “trinity” –equal parts of chopped green bell peppers, onions and celery. Many Cajun dishes are spicier than Creole dishes. The most famous dish of Cajun origin is Jambalaya (a rice dish that contains the trinity, tomatoes and various meats, poultry and/or seafood).
Creole is a full-flavored cuisine of refined European settlers of New Orleans -- the best of the French, Spanish and African cuisines. Creole cooking also relies on the culinary “trinity”– chopped green bell peppers, onions and celery. Creole dishes typically use more butter, cream and tomatoes than Cajun dishes. A famous dish of Creole origin is Etouffee (a spicy and delicious stew traditionally made with crawfish or shrimp, vegetables and a dark roux). The word Etouffee means "Smothered."

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So, Jazz it up with Zatarain's!

DISCLAIMER: Thanks to House Party ™ for providing me with this opportunity to host a Zatarain's® Mardi Gras House Party ™. I received the above samples and coupons to hand out to hand out to guests and test and review myself. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. House Party connects people through parties. You too can use the helpful tools to plan your party, create invites, join sponsored events, share pictures and video, and explore thousands of parties being held in homes around the country.

Spatulatta: cooking 4 kids online Review

My boys are on The Spat Blog! Click here to see. We love the Spatulatta website!! It is one of our favorites to go to find wonderful kid friendly recipes and activities. It also won a James Beard Award in 2006. My boys homeschool and this is a great tool for teaching kids cooking. My boys love watching the videos of the two sisters Liv and Belle, who are about 9 and 11 years old, making food and crafts. My boys grew this avocado tree with the help of their website. Liv and Belle even have their own spiral bound cookbook that has 50 yummy recipes in it with pages that are stain and spill resistant! Just perfect for kids to use and not get messy while cooking. Speaking of not getting messy they also have aprons with the Spatulatta logo on them in their shop along with many other great things that kids or even parents can use. Check out their new Valentine's 2009 videos and recipes on their website and don't forget to purchase an autographed cookbook while you are there!