Tag: real food

A Real Food Halloween Party – Part Two

Enter if you dare! I’m continuing a four part series on real Halloween party foods. I define real foods as made in nature, not in a factory. This includes minimally processed foods that are made with ingredients we recognize, and regularly use in our kitchens.

Halloween doesn’t have to be all about the sugar buzz! Here are some real food options for your party that are easy to prepare, fun to serve and only slightly creepy to eat.

Deviled Eggs and Spider Eggs

Prepare deviled eggs according to the classic recipe here, or use your favorite recipe. I piped the filling using a dessert decorator for the spider eggs and used a cookie scoop to fill the deviled eggs.

Deviled Eggs
Slice thin ‘horns’ from the curved ends of a red bell pepper. Mine are about an inch long. Place two horns into each filled egg half.

Spider Eggs
For the spider’s body, slice whole black olives in half lengthwise, and place one in the center of each filled egg half. Slice tiny slivers of black olives for the spider’s legs. You’ll need eight slices for each spider. Place them around the olive half to create the spider’s legs.

Panna Clotta
This mildly sweet, coconut milk dessert becomes Halloween party ready with the addition of a ‘clot’ of strawberry chia jam. This is a great make-ahead treat, because both the panna cotta and the jam need time to set up in the refrigerator. I prepared the jam by following this recipe. Be sure it is completely jelled, not runny.

The panna cotta recipe is an old favorite of ours. You can sweeten it however you like. We’ve tried honey, Swerve and monk fruit and they each taste just great. After the panna cotta has completely set up, place the chia jam on top. I used a one inch cookie scoop in order to create perfectly rounded ‘clots’. Yum.

I hope this provides some creative inspiration for your Halloween party. If you missed Part One of this series, you can read it here.

To shop the post:
Dessert Decorator / Cutting Board / Paring Knife / Chef’s Knife / Swerve / Monk Fruit / Ramekins / Cookie Scoop / Votive holders – NLA, these would be pretty / Egg plate – vintage, but readily available online. Google “milk glass egg plate” Similar / Glitter Tablecloth – NLA, Similar

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

A Real Food Halloween Party – Part One

Boo to you! Is it too early for a little Halloween fun? I think not. Today, I’m starting a four part series on real Halloween party foods. I define real foods as made in nature, not in a factory. This includes minimally processed foods that are made with ingredients we recognize, and regularly use in our kitchens.

Halloween doesn’t have to be all about the sugar buzz! Here are some real food options for your party that are easy to prepare, fun to serve and only slightly creepy to eat.

Severed Fingers
I’m sure your guests will love these ‘finger’ foods! Muahahahaha!

Materials:

  • Mozzarella cheese sticks (jack cheese sticks would work as well, for a little extra creep factor)
  • Cream cheese – You don’t need much. I used about a teaspoon total.
  • Almond slices
  • Marinara sauce for dipping
  • Sharp paring knife

Twist each mozzarella stick to break it in half. With a sharp paring knife, taper the smooth end of the stick for the fingertip and create a flat area on top for the nail bed. Carve thin slits for the knuckles. Spread the tiniest dab of softened cream cheese on the nail bed, and place the almond slice on top for the finger nail. Serve with marinara sauce for dipping.

Slithering Snakes

Materials:

Optional: Chocolate chips pressed into cream cheese for eyes. I didn’t use them because they looked cartoonish and bug-eyed, not spooky. Variation: Use green grapes for the body, and chocolate chip eyes to make cute caterpillars.

This little bite is so easy it almost needs no explanation. Simply load up the skewers with a row of grapes, and pipe on cream cheese eyes and decorative patterns as desired. This is a fun project for kids to assemble.

This orange Fiestaware dinner plate belonged to my Hoosier Grandma and was one of her everyday dishes. The 3-D EEK sign is a craft store clearance bin score. I bought the glitter velvet napkins and placemats for a New Year’s Eve dinner party a million years ago. I love these for a Halloween party tablescape as well. While I couldn’t find an exact match, I’ve linked a similar sequined tablecloth below.

To shop the post:
Paring Knife and Cutting Board Set / Dessert Decorator / Skewers / Chocolate Chips / Fiestaware / Placemats and Napkins NLA, similar tablecloth

Happy Real Food Halloween, and thank you for taking time out of your busy day to read here! I truly appreciate it.

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Tomato and Cheese Pie

HoldingOntoSummerAsLongAsPossible is an annual event in our home. I’m not dying to bundle up in sweaters and boots just yet. While the summer produce is still rolling in, let’s give this savory pie a little love, shall we? This dish should really be named Tomato Basil Pie because the ricotta and parmesan take a back seat to the fresh flavors of the basil and tomato. It’s easy to whip together, and makes a nice breakfast or brunch side dish.

Tomato and Cheese Pie
adapted from The Supermarket Diet Cookbook
Prep: 20 Minutes
Bake: 30 Minutes
Makes: 4 Servings
1 container (15 ounces) ricotta cheese 
4 large eggs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt, plus additional for sprinkling
1/8 tsp. coarsely ground black pepper, plus additional for sprinkling
1/4 cup milk
1 T. cornstarch – I use arrowroot powder 
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (three medium), thinly sliced

The top three eggs are pastured, the egg on the bottom is “cage free”. Notice the difference in the yolk color! Totally subjective, but we think pastured egg yolks have a richer flavor.

1) Preheat oven to 375°F. In a large bowl, with whisk or fork, beat ricotta, eggs, Parmesan, salt and pepper until blended. 

I used purple basil because it has the most traditional basil flavor of the three types that I planted this year. I don’t think lime basil or Thai basil would be tasty in this recipe!

2) In cup, with fork, stir milk and cornstarch (arrowroot) until blended; whisk into cheese mixture. Stir in basil. Pour mixture into 9 inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper. 

3) Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.

Enjoy! Happy Labor Day!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Deviled Eggs, Three Ways

Much like Peeps marshmallow candy, deviled eggs are polarizing. You either love them or you hate them. We’re in camp Love Them. Deviled eggs that is, not Peeps.

Because they’re are a pain in the butt to make, I usually make a large batch of deviled eggs, 8-10 whole eggs at a time. We eat them until we don’t want to see another one for six months or so.

This deviled egg plate belonged to my husband’s great aunt, Ruth.

To make hard boiled eggs:
Bring a large pot of water (mine holds 7 quarts) to a rolling boil. Gently, gently lower 8-10 eggs into the water. Don’t crowd them. Leaving the pot uncovered, lower the heat to a medium simmer. Simmer for 14 minutes and transfer the eggs to an ice bath for five minutes. Peel the eggs.

Once the eggs have cooled enough to handle, slice them in half lengthwise and release the cooked yolk into a mixing bowl.

Classic Deviled Eggs
For 8-10 eggs, mix 1/2 cup (or so) of mayonnaise, a little finely ground salt and white pepper into the cooked egg yolks. Add a teaspoon of honey, or other sweetener to taste. Mix until the filling has a smooth texture. Pipe or spoon into egg halves and lightly sprinkle with paprika and chopped flat leaf Italian parsley (optional).

Classic Deviled Eggs with Bacon
Because bacon makes everything better! Mix bacon crumbles into the classic filling, spoon into whites and sprinkle more crumbled bacon on top.

Guacamole Bacon Deviled Eggs:
Not the prettiest deviled egg, but dang, they’re tasty! Serve these babies immediately so that the avocado doesn’t oxidize. My version is loosely based on this one. Instead of making my own guacamole, I take some help from the store and use pre-made. I like the classic guacamole from Aldi.

For 8-10 eggs, I use 6 – 8 oz. of guac. I substitute Cholula hot sauce for the jalapenos, because I never remember to take my contacts out before chopping jalapenos and things get ugly from there. Mix bacon into the filling, sprinkle more on top.

Bring literal deviled eggs to your next Halloween party with little slivers of red bell pepper for horns. So cute! The horns would work well with any of these variations, with or without other garnishes.

Now, go throw that bacon around like confetti!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Favorite 10% Food Products

One of my goals is to eat real foods as much as possible. I define real food as “made in nature, not in a factory”. If you define it differently, that’s great! Do what works best for your health, lifestyle and budget. We shoot for 90% natural foods and less than 10% factory foods. The products in this post are some of our favorites, and run the gamut from barely processed to very processed.

Almond Flour (Aldi) – Almond flour is our go-to for gluten-free and now keto baking. We use it for muffins, pancakes, biscuits and breads. It’s pricey compared to wheat flour, but very nutrient dense.

Elmhurst Milked Almonds – Simple ingredients; almond and water. This is a good all-purpose milk substitute. We found the flavor to be very mild.

Grass Fed Cheddar (Aldi) – I think that grass-fed cheddar is a hilarious word picture. I imagine little chunks of free-range cheddar just roaming the hills, filling their little bellies with all the grass they can stand! This cheddar is tasty and a great value.

Guacamole (Classic from Aldi) – Purists would turn their noses up at factory guac when it’s so easy to make. But this works in a pinch, and contains only ingredients you would use at home.

Hormel Natural Pepperoni – We love this stuff! No hormones, MSG, nitrates or nitrites added except those naturally occurring in the celery and cherry.

Lily’s Chocolate Chips – Mmmm, Lily’s. Not 100% clean, but pretty darn good. These are tiny, and pack a lot of chocolate flavor without the sugar buzz.

Portofino Yellowfin Tuna in Extra Virgin Olive Oil – We’re late converts to tuna packed in oil, but it’s great for the light, summer salads we’ve been fixing lately.

Sir Kensington’s Mayonnaise – We like the original, avocado oil and organic varieties. The original has a slight tang from the lemon juice, but it’s not overpowering. This is great in homemade dips and dressings. The avocado oil mayonnaise can be a little strong, so use it in dishes with bold flavors.

Tolerant Lentil Pasta – Two ingredient pasta is about as unprocessed as you can get for a factory noodle. When cooked to al dente, the pasta retain their shape and don’t get mushy.

Whole Earth Sweetener – We call this the “Green Stuff”. Low carb without the stevia aftertaste. Dissolves really well in cold drinks. One packet sweetens a 20-32 oz. beverage.

Zevia – We love Zevia because it scratches the soda itch without resorting to zero calorie drinks containing aspartame. Some flavors are caffeinated and some are decaf, but all of the flavors are free of food dyes.

I hope you’ll give some of these products a try. What are your favorite 10% products? Let me know in the comments or via email at:
arthurized dot home at gmail dot com

I’m not in partnership with any brands referenced in this post. I’m simply sharing products that I use and enjoy, and I hope you will like them too!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Meal Planning

An empty refrigerator can only mean one thing. It’s time to get meal planning! But first, a note about “real” food: I define real food as made in nature and not in a factory. If you define it differently, that’s great! Do what works best for your health, lifestyle and budget.

If you are on a budget like me, the first step is to review the online weekly grocery ads. In our small city we have Aldi, Kroger, Earth Fare, Fresh Market, Wal-mart and Food Lion. Skim the ads quickly because we’re looking for foods that are natural or minimally processed. List the sale items by store. I’m old school, so I use a low tech piece of paper for this step. Use ‘notes’ in your phone or a grocery store app if that works best for you.

Now it’s time for the menu. If you have go-to recipes for the sale items, list those. When I need some recipe inspiration I search my favorite real food websites. If strawberries are on sale this week, enter “strawberries” into the search box. Scroll through the recipes for something appealing and save to Pinterest or print the recipe out. I typically plan five dinners per week. This leaves room in the schedule for a leftovers night or eating out.

Bonus points if your meal uses more than one sale item!

We have a high tolerance for eating the same meal repeatedly, so breakfast and lunch are the same Monday-Friday. If that’s not you, make enough at dinner to have lunch leftovers the next day.

Once you’ve compiled your recipes, fill out the rest of the grocery list. I skim each recipe and make sure that I have the pantry items on hand. If not, they are added to the list, keeping a tally of how many of each item I need. For example, if three recipes call for garlic, total up the number of cloves needed and note that next to “garlic” on the list.

If I’m going to buy an item at a certain store, I add the store’s initial to the check box.

Now it’s time to grocery shop! I’m heading to the store(s), but if you’re using a grocery app, plug in your list or order online. I hope this is helpful to you. If you have any questions about my process let me know in the comments.

This is not a sponsored post. I am not in partnership with, nor do I own any of these websites or the recipes linked here.

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.