Posts Tagged ‘cinnamon’

Wow!  I can’t believe how busy I have been.  I’m working on a couple of other web projects and recipes and gardening — life just gets in the way sometimes, doesn’t it?

I cooked something new the other day: rice pasta.  This was the first time I had tried it;  I used the angel hair pasta and I like it!  It’s a bit tricky on the cooking time – my box said 5 to 7 minutes, and I went a bit longer, which made it too soft.  I cooked more later and stopped right at 8 minutes and it was just right.  The water turns opaque white, so don’t be alarmed.   The rice pasta doesn’t have the usual pasta flavors we are used to –  it doesn’t taste like a wheat noodle, maybe closer to the lack of flavor of a white flour pasta, but with it’s own rice flavor.  I like them — I’ll continue to buy them.  I’m still using up my farmer’s market veggie finds, too!  Here’s what I made:

Rice Pasta with Zucchini, Patty Squash & Kidney Beans

olive oil
1/2 zucchini
1/2 yellow patty squash
1/4 large white onion
1 clove garlic
cracked black pepper
1/2 can stewed tomatoes
1/2 cup organic pasta sauce
rice pasta – angel hair spaghetti
1/2 can kidney beans

Start your water boiling for the rice pasta.  Chop the onion and slice the squashes, then saute along with garlic and cracked pepper in olive oil until vegetables are browning slightly.  In the meantime, add pasta to water and cook the recommended time, rinse with cold water.  Return the pasta to the pan and add the kidney beans to it;  stir slightly to mix.   To the vegetable saute add 1/2 can stewed tomatoes, 1/2 cup pasta sauce, and a dash of cinnamon (or two).    Stir until heated through.  Put drained pasta with beans onto a plate and top with some of the cooked mixture.   It’s delicious! 

I always use organic ingredients, but the choice is yours. 

If you haven’t discovered glass storage containers yet, have a look at the small one in the photos below.  It measures about 3 x 4 x 4 inches and is so handy for storing canned foods when I only use a portion of the can’s contents.  These containers come in all sizes, but I have been using this small size every day to put stuff in my fridge. 


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During these pre-summer-already-sweltering days in Oklahoma, I feel like I’m trying to survive by eating ice — lots of ice in my drinks, sometimes more ice than liquid.  So last night I was dreaming about ice (and more ice), so I went back to my blender with this smoothie idea.  

Strawberry Chocolate Cinnamon Walnut Smoothie

1 cup whole strawberries, tops removed
1 1/4 cup chocolate almond milk
3 dashes of cinnamon
1/4 cup walnut halves
2 handsful of ice

Blend until ice is fully chopped.  Pour into glass and top with chocolate shavings.  Drink.  Hold glass to forehead for extra cooling.  Drink some more.

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This is a recipe from Happy Herbivore.   They looked sooooo good, I just had to try them and let me tell you, these little chickpeas do not disappoint!   I followed the recipe exactly, except for the sugar – I use evaporated cane sugar which is pretty fine in texture, so I just skipped the blender part and sprinkled the sugar right on the chickpeas at the proper time.   They are magnificent!   I will get addicted to these, no question about it. My house smells like a roasted almond stand.   I’m pretty sure I just found my new favorite snack.

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My favorite snack this week is sliced apple with peanut butter and cinnamon.  I’m hooked on it – totally addicted.  I’ll be glad when this jar of peanut butter is gone, so this obsession can end.  

I’m also looking forward to this jar of ground cinnamon running out, so I can switch to buying cinnamon sticks and grating it onto and into foods.  I’m really enjoying replacing things like that, here and there as I need them, with healthier alternatives.  It’s a pain-free way to make sure that all the condiments, foods, and seasonings in my kitchen are of a high quality — then I won’t have to think about anything at all, and can just grab whatever I have on hand, knowing it’s all good.

Organic fruit snack nutrition

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