Author: Art to Feed

Fresh Breakfast Lasagna

/ Art to Feed / Leave a comment

img_7969If you think this does not sound good for breakfast,  I promise it is perfect for brunch and even for dinner! Yummy fresh layers of cheese, eggs, hash browns all with a light marinara. I found myself making two, a smaller one for dinner and a larger one for a brunch the next day. This is  a great make ahead dish, pop it in the oven the next day. I used my home-made pasta sauce, with lots of mushrooms and egg-plant which lightened up the sauce, and my raw yogurt, which I think gives it a fluffier texture than most egg dishes. You could use store bough marinara and yogurt as well. Experiment with diffrent sauces, maybe even a pesto with sausage instead of bacon! Pictured here in my “Holstein Plate” Available at Art to Feed website, portion of proceeds donated to support your local food bank!

Ingredients

  • 2 C Cubed  Sourdough Bread ( I found a jalapeno bread for a kick, but use any bread you have on hand)
  • 2 C Hash Browns (thawed)
  • 8 Slices of Bacon Crumbled
  • 10 Eggs
  • 1/2 C Yogurt
  • 1/4 C Milk
  • 1/2 C Marinara Sauce
  • 1 Tsp Nutmeg
  • 2 Tsp Salt and Pepper
  • 2 C Cheddar Cheese
  • 2 C Parmesan Cheese
  • Olive Oil

Directions:

Pre-heat oven to 350 F. Lightly coat bottom of 9″ x 13″ Dish. Spread half marinara on bottom of dish. Place Hash Browns and top with cubed bread.

This is where my kids have fun, its like a puzzle trying to get them all to fit. Mid home work break! img_7963

Whisk Eggs, remainder of tomato sauce, yogurt, milk, salt, pepper and nutmeg. Pour gently over bread and hash browns. Layer Parmesan and then Cheddar. Place in oven or store in fridge overnight. Bake 40-55 minutes and golden brown and bubbly! Enjoy, and serve for dinner if desired!

Super Moist Pumpkin Muffins…made with yogurt and almond Butter

/ Art to Feed / Leave a comment

img_7839I painted this pumpkin platter and made these pumpkin muffins in hopes that fall will come early! A portion of proceeds from this platter goes towards your local food bank and can be purcahsed at ART to FEED website.

I hope to try this recipe with fresh pumpkin from our cousins Pumpkin Patch, but you can also use canned pumpkin as well! My muffin recipes are no fuss, use one bowl and make your life easier please and have fun cooking!  Muffins give so much room for creativity to add you own twist as well. I added my Raw Yogurt and some almond butter that give these muffins a super moist texture. For a healthier muffin you can omit the topping. Purchase almonds for a good cause through Farm to Kids and make your own almond butter as well! These freeze well for busy mornings and this recipe makes enough to share with neighbors and spread the love for all things pumpkin! Makes approx 24 muffins.

img_7841

Ingredients

  • 3 C Flour
  • 1 tsp Salt
  • 1 1/4 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 3/4 C Sugar
  • 1 tbsp Maple Syrup
  • 1/2  C  Butter
  • 1/4 C Yogurt
  • 1/4 C Almond Butter
  • 1 15 oz Can Pumpkin or 2 C Fresh Pumpkin Puree

Topping

  • 1 tbsp Pumpkin Puree
  • 1 tbsp Vanilla
  • 2 c Oats
  • 1 tsp Salt
  • 1/2 C butter
  • 1 C Sugar
  • 1/2 C flour

Directions:

PreHeat oven to 350 F. Grease muffins Tins. In large bowl combine dry ingredients. Melt the 2 sticks of butter in microwave or pan. Make well in dry ingredients and in this order add; melted  butter and sugar. Stir to combine only the wet ingredients without scraping sides. Add eggs and beat into wet ingredients one at a time. Add yogurt, maple syrup and pumpkin (reserve 1 tbs for topping). Fold gently until just incorporated. Do not over mix. Over mixing you eggs will lead to a tougher muffin. In general with baking the less you handle the better. Batter will be lumpy and this is ok!  Spoon into muffin tins.

Prepare topping; Melt butter and add remaining ingredients. Stir until mixture resembles a loose crumble. Add more flour or oats if needed. Place a large spoonful on top of each filled muffin tin. Bake for 30-4o minutes or until golden brown.

 

Raw Butter With Yogurt

/ Art to Feed / 2 Comments

 

f19cff19-c837-414a-ac05-bc278a42869b

Is this  a new dairy product? Probably not, there is probably another name for this but I don’t know what it is, let me know if you do! I add my raw yogurt to this butter which gives the butter a nice tang. It may be too strong in flavor for some, and if so feel free to omit the yogurt. Butter is easy to make at home, only problem is it takes alot of heavy cream. I create our butter with milk from the dairy. I allow the milk to separate from the cream by letting it sit for 24 hours. I then carefully skim the cream off the top. Using a wide mouth container helps. By adgetating the butter in a blender, food processor or other means, it begins to form butter that you them pat into a desired shape and place in serving dish. I created this Holstein Butter Dish  to benefit Art to Feed and your local food bank.

Making your own butter is worth the work and time, fresh butter really tastes amazing. I plan on using if for my Cultured Chocolate Chip Cookies, try it out! Get creative, add things to butter like garlic or other seasonings to make a very special treat!

img_7791

Ingredients:

  • 2 C or more of Heavy Cream
  • 1 tsp Yogurt
  • 2 tsp Salt or to taste.
  • I Bowl of Ice Water

Directions:

Place Heavy Cream in bowl of blender or food processor. Blend until milk starts to form little clumps.(Approx 3 -5 Minutes)

Strain the “clumps” from the whey. Press the clumps together and place in ice bath. Slowly begin to pat and shape encouraging any excess whey to drain. If butter gets too soft place back in ice bath and repeat until all whey has been removed. Place on parchment paper and roll into log shape. Or place in desired container and refrigerate until firm. Enjoy!

img_7786

Make Your Own Tea

/ Art to Feed / 2 Comments

img_7756Did you know the Dutch were the first to import tea to America and Europe? This according to my favorite book right now “Home Grown Tea” by Cassie Liversidge.

Tea time is sacred to me. It is the time when I have 10 minutes of quiet, myself and tea. To regroup and pray. If you are like me, making that time even more special with your own tea is intriguing. Through this book  I have  had a revelation; making your own tea! It is so easy to do and you will be amazed at the difference in taste and experience. I have tons of mint growing like a weed, so there is a whole tea in itself! I also went to nursery and got some beautiful chamomile and lavender plants. You can also make teas with dehydrated fruits! Combinations and health benefits are endless. I find that mint, lavandar and chamomile are most appealing to me. I combined mint and chamomile for a tummy soothing tea tha also aids in relaxation and calming of anxiety.  img_7758

Directions:

Pinch off as many mint leaves as desired, I used about 1 large bunch per tea bag, leaves only. You can use fresh or dried leaves. I prefer fresh for mint teas. Place in tea bag or diffuser.

Cut a couple long stems with flowers of chamomile plant per tea bag. Chop up stems and all then add to mint in tea bag.

Boil water, and pour over tea bag to wet first. Warm inside of cup and discard. Place tea bag and add boiling water. Steep for 5 minutes and no longer. Chamomile tends to get bitter if over steeped (is that a word??) Enjoy!! Save tea bag and can be reused 1-2 more pourings. Sweeten if desired.

 

Peach and Apple Muffins with Vanilla Crumble

/ Art to Feed / 8 Comments

img_7647Oh wow- these have been the nest muffins yet! I just love how versatile a muffin is, not to mention the convenience of a muffin on a busy school morning! These whip up in a snap, no fuss with extra bowls or sifting and they turn out amazing! Try and let me know how it goes!…Also if you don’t have apple butter, or peach- use apple sauce or mashed ripe banana instead! This recipe uses my Apple-Peach Butter and Raw Yogurt see recipes!img_7645

Ingredients:

  • 2 C Flour
  • 1 C Oats
  • 2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2/3 C Sugar
  • 1 C Apple Peach Butter 
  • 1 C Yogurt
  • 1 egg
  • 1/2 C or 1 Stick Butter

Topping

  • 1 C Oats
  • 1 C Flour
  • 1/2 C Butter (melted)
  • 2/3 C Brown Sugar
  • 1 Tbs Vanilla
  • 1 tsp Salt

Directions:

Preheat Oven to 350 F. Prepare Muffin Tin. Mix Flour, salt, baking soda, baking powder in large bowl. Make large well in center of dry ingredients and add butter and sugar. Combine just until butter and sugar are mixed. Add yogurt, egg and oats. Add melted butter and fold until roughly mixed taking care not to over mix. Spoon into muffin tins. In same bowl, add remaining melted butter, oats, flour, brown sugar, salt and vanilla until mixture is coarse crumble. Spoon large spoonful of mixture on top of filled muffin tins. Place in 350 F oven and bake 12-1 8 minutes. Place on wire rack to cool and enjoy wit butter and more apple butter if desired!

 

Apple-Peach Butter

/ Art to Feed / 1 Comment

img_7646Bounding with apples and peaches I was in need of  a simple way to use all of my excess produce. What better way than to make  apple butter, but with peaches as well!. I used to wonder what do you use apple butter for? What is its purpose? It’s not butter at all, and it’s not jam. Hmmm. It has many uses. My favorite is as an ingredient in muffins, pancakes, or stuffed french toast. It can be used as an ice cream topping, mixed in cottage cheese for a snack. It can be added to an ice cream maker for home-made peach and apple ice cream. Freeze in Popsicle molds for a home-made Popsicle. Try in your oatmeal, on toast or with peanut butter for sandwich. I think it would be great over a gooey warm cheese as an appetizer. This recipe is so wholesome  and easy to make it would be excellent first baby food. Make a big batch and use for lots of different things! I canned the majority for use during winter, but it can also be frozen.

Ingredients:

  • 8-10 lbs Peaches
  • 8-10 lbs Apples (any variety will work)
  • 5 tbs Ground Cinnamon
  • 1/4 C Brown Sugar (may omit if desired)

Directions:

Roughly quarter apples and peaches removing pits and cores, with skin remaining. Place in large stock pot. Cook until tender and easily pierced with a knife. In batches, place in blender and puree until smooth. Place in jars for preserving if desired and enjoy!img_7616

 

 

 

Create to Give

/ Art to Feed / Leave a comment

We all need inspiration. We all need ideas, and encouragement to be creative. To work with what we have, where we are right now in our lives. I hope I can inspire you to nurture yourself by finding enjoyment in creating; food, art whatever it may be and thereby caring for ourselves, our land and our neighbors.

I have always found fulfillment in creating. For a period in my life that was lost. All was dark and I had never felt so alone. By grace I had someone above who never gave up on me. I was saved and during this short time here I hope I can give to you. As a Nurse Practitioner I saw patients from every demographic struggle with depression, anxiety, eating disorders, drug addiction, health problems and chronic disease as a result of poor lifestyle.

My prayer is that we as a community can find a way to grab a hold of this crazy thing called life and create. Use what you have. Give back. Fail, succeed and do it again. Love doing what you do and you will give to others the same desire. Through living a healthy life we can have the ability to help others and teach our children. I hope this blog helps to fuel that desire in each of us to create.

Wild Black Berry Cobbler

/ Art to Feed / 2 Comments

img_7271

I love a cobbler because it is as simple a dessert as you can get. Using wild hand picked blackberries makes this all the better. Wild blackberries were everywhere at the knights ferry Maino ranch, a treasured spot by my grandfathers family. img_7246We loaded up the kids to visit the ranch and do some berry picking. Was made all the more exciting as this is rattle snake season- Yikes! Safe to say dad did most the picking! When visiting my parents on the coast we made black berry pie with black berries picked behind pops gallery. That was little more leisurely experience! Either way, using your fresh picked blackberries in this simple dessert the whole family will love! I use my raw yogurt in the batter of course, you can use store-bought as well.

Lilly loves this recipe from start
…To finish

Ingredients:

  • 1/4 C Butter, Melted
  • 1/4 C Raw Yogurtimg_7265
  • 1 C Sugar
  • 1 1/2 C Flour
  • 1 1/2 Tsp Baking Powder
  • 1 Tsp Salt
  • 2-3 Cups Fresh Black Berries
  • 2 tbsp Sugar for dusting

Pre-Heat oven to 350 F. Grease 3 Qt Baking dish with butter. In bowl mix yogurt, sugar and melted butter. Add Flour and mix until just incorporated. Lumps are ok! Pat Blackberries dry after rinsing. Pour batter into prepared dish. Sprinkle blackberries on top. Sprinkle with the 2 tbsp of sugar. Pour 1/4 C boiling water over top and place in oven for 45-50 min or until golden brown and cooked through in center.

 

Creamy Sweet Potato Garden Pasta Sauce

/ Art to Feed / 3 Comments

img_7455This is my favorite way to cook. Letting creativity and spontaneity come together, using everything I have from the garden or extra vegetables after a trip to the farmers market. Easy, simple and never again to be replicated. This is true joy, you will find me in no happier state. A warm pan simmering, smiles and nourished bellies, all feels right and my heart is full. Perhaps it is my yearning for fall, as the kids gear up to go back to school, and sweet potatoes are on my mind! It is time to thin my carrots in garden, and this is an excellent way to use those tiny carrots. Not much prep involved, just cut roughly and throw in what you’ve got! Try and keep tomatoes the main ingredient, sweet potatoes second and after that use to your heart’s content. Carrots, peppers, herbs, celery, onion, garlic all make great choices. I then add my raw yogurt, Parmesan cheese, a little maple syrup and nutmeg to further bring out the creamy texture and warmth of the sweet potatoes. This sauce is amazing for lasagna, or your favorite pasta dish.  This recipe also freezes and preserves well if you choose to make a large batch out of your extra summer tomatoes.

Ingerdients:

  • 8 Garden Fresh Tomatoes
  • 3 cups Pear Tomatoes
  • 2 large Sweet Potatoes (cooked through, and cut into fourths)
  • 2 Bell Peppers
  • 4 Mild Wax Peppers
  • 2 Medium Carrots or 5-10 Baby Carrots
  • 3 Cloves of Garlic
  • 1/2 Yellow Onion
  • 1 Spring Basil
  • 1 c Raw Yogurt
  • 1 C Parmesan Cheese
  • Salt and Pepper to taste
  • 3 Tbs Olive Oil
  • 2 Tbs Maple Syrup
  • 2 Tsp Nutmeg

Cut all vegetables into coarse chunks. Place in sauce pan with olive oil, salt and pepper. Simmer with lid on unit vegetables are soft approx. 30 -40 min. Let mixture cool.

Realized I had a couple bell peppers in fridge; threw those in too! img_7435Place in blender and blend until smooth. Pour the now smooth mixture into pan and heat. Add yogurt and cheese, stir over medium heat to incorporate. img_7438Add maple syrup and nutmeg to taste, as well as salt and pepper as desired. Serve over favorite pasta and enjoy! img_7439

 

 

 

 

Raw Yogurt Soaked Oatmeal

/ Art to Feed / Leave a comment

d65b089c-7878-4fe6-8570-76d9db316722

This his recipe incorporates my recipe for slow and low crunchy roasted almonds and Raw yogurt. I use a crock pot as it is convenient, but you can also use a large pot and place in a warm spot, like oven with light on overnight. By “soaking the oats” you are letting the oats break down anything that may be difficult for the body to digest. This allows for your body to be absorb nutrients from the oatmeal without stressing you system by the oatmeal so that your body may be more easily nourished. The raw yogurt in this recipe adds further nutritional benefits. Feel free to play with other ingredients with this simple basic recipe. Enjoy!

Ingredients:

  • 2 C Oats
  • 1 1/2 C Water
  • 1/2 Raw yogurt 
  • 1 tsp Salt
  • 1 tbs Maple syrup
  • 2 tbs Butter (if desired)

Directions:

Place Ingredients in crock pot. Stir to incorporate. Leave on warm setting for 6-12 hours, overnight. Serve topped with crunchy almonds, milk, or fruit!