- A Shmoo Who??? -

                            

 "What the heck is a Shmoo?"   

The Flintstones with Shmoo

I've been asked this question so many times over the last 27 years... and much more frequently since we now have the word Shmoo on our license plate and in our email address.  A handful of people remember the Shmoo from the Flintstones (that's where I know the Shmoo from and from where I later introduced it to Hubby) but most people have no idea what it is or why Hubby and I refer to each other as Shmoo. 



So, if you're one of those enquiring minds, here's a brief explanation: 

A Shmoo, is a cartoon creature, created by the cartoonist Al Capp (Alfred Gerald Caplin). The Shmoo first appeared in September 1948, when Al Capp decided to solve the problems of mankind by introducing the Shmoo. The Shmoo was an ever-changing, blob-like shape (sounds like us!  LOL), with toeless legs, and no arms.   Shmoo was a tiny animal who only did good.  The Shmoo would adapt himself, change himself into whatever you needed it to be in order to help and make you happy.
 

Al Capp used the Shmoo to show us that earth will give us everything we want, just as the Shmoo does, if only we did not abuse all of its resources.   If only, in our passion and hatred and intolerance, we do not tear it apart, the shmoo would live on forever. So basically, love your Shmoo and he/she will always love you back... treat it with respect and compassion and he/she will bring everything good to you always.

Hubby and I, being the big sucks that we are, liked the idea of being each others Shmoo, respecting each other is the absolute most important for us and so the endearment stuck and eventually over the years, we became 3 Shmoo's and finally 4 Shmoos. :)

So there you have it... Your new knowledge for the day.  :D

Oh Yum!  I discovered there's a Shmoo Milkshake on the market!  :D

- Indian Red Lentil Soup -

Indian Red Lentil Soup

This is my favourite home made soup of all time. Surprisingly, my soup hating hubby likes it too!  I freeze small containers of it so that I can have it for lunch whenever the penchant hits.   I hope you enjoy it too! :)

http://www.wholefoodsmarket.com/recipe/indian-red-lentil-soup

Here are some of the ingredients you'll need to start the recipe:

First step!  Heat your soup pot over medium heat until hot.

Once it's hot, add your cumin seeds and toast for 1 minute.

Next add your onions and cook on same heat for about 5 minutes, stirring frequently.
The onions will brown and stick to the pot, 

You want them to do this!

Once the onions are browned, and your pot looks ruined...  ;D

add the diced tomatoes and cook for 2 minutes longer.

Next add lentils, broth, 2 cups of water, coconut milk, and lemon juice

Bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes, 

stirring occasionally.

I love watching shows on my iPad while I cook.  

(I was catching up on Glee)

Once the lentils are tender, remove from heat.

Stir in salt, pepper and crushed chili peppers

Lastly, stir in the shredded kale

~ Something I like to do with the leftover kale, 

is shred it and place it in small Ziploc freezer bags and freeze.  

The frozen bags of kale are always ready to add to smoothies or any other dishes. ~

and there you have it, the best comfort soup you ever made, and healthy too!  :)

Here's the full recipe:

Indian Red Lentil Soup

Ingredients:

1/2 tsp cumin seeds
3/4 cup chopped onion
1 (14.5 oz) can diced tomatoes
1 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
juice of 1 lemon (about 2 tbsp)
1 1/2 cups shredded kale
1/4 tsp fine sea salt
1/8 tsp pepper
big pinch of crushed red chili peppers

Directions:

Heat a soup pot over medium heat until hot.  Add cumin seeds and toast 1 minute or until aromatic.  Add onions and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes.  Add diced tomatoes with their juice and cook 2 minutes longer, stirring frequently.  Add lentils, broth, 2 cups of water, coconut milk and lemon juice.  Bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally.  Remove from heat and stir in salt, pepper and crushed chili peppers.  Finally stir in kale.

Serves 6

Enjoy!  It's such a yummy, comfort soup.

Nutritional Info:

Per Serving: 240 calories (35 from fat); 4g total fat, 2g saturated fat, 0mg cholesterol, 410 mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein

- Pizza Spaghetti Casserole -

Pizza Spaghetti Casserole

I've been wanting to do a recipe blog for many years.
I finally decided to delegate some time towards it and 
here is my first attempt.  I hope this recipe becomes a
family favourite in your house too.  :) 
Recipe from: http://patch.com/illinois/crystallake/food-on-facebook-pizza-spaghetti-casserole

First!  Boil your water for the spaghetti noodles... 

and then add 16 oz of whole wheat noodles.  

So far... easy!

Next, add 1/2 cup of skim milk to a bowl and whisk one egg in it.  

Keepin' it easy!

 

Place the egg mixture to the side.
Grab 1 lb of ground beef or ground turkey and brown it in frying pan.  

 

By now your noodles should be done, so drain them well 

and place them in a large bowl so they can be mixed.  

Still with me?  Thought so.  :D

Next, you'll want to pour the egg mixture into the big bowl of noodles.  

Then add a jar of pasta sauce, a 16 oz can of diced Italian tomatoes, 

1/2 tsp of salt, pepper to taste, crushed chillies to taste, 

1/2 tsp of Oregano, and 1/2 tsp of garlic powder.

 

Mix the noodles really well and then spread into a greased 9 x 13 baking dish.

It's looking yummy!

Next you'll want to spread the ground beef/turkey over the noodles. 

Cover the beef with sliced onions, green peppers or whatever other 

pizza toppings you enjoy, along with half of the pepperoni slices. 

Then sprinkle 1/4 cup grated parmesan cheese over top.

Lastly, blanket the casserole with one bag of Italian shredded cheese

and then add the remaining pepperoni slices on top.  

Place in 350 degree oven for 30 minutes, 

and voila! A yummy Pizza Spaghetti Casserole the whole family will love

and it was easy peasy! :D

The kids were hungry, so I didn't leave it in to brown as long as it should have.  :)

Here's the full recipe:

Pizza Spaghetti Casserole

Ingredients:

1 lb lean ground beef or turkey
1 - 16oz box whole wheat spaghetti noodles
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 cup skim milk
1 egg
3 oz sliced turkey pepperoni
1 - 26oz jar pasta sauce
1 - 16oz can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 - 8oz package shredded Italian cheese blend (light if possible)
Pizza toppings, such as onions, green peppers, black olives, sausage, hot peppers...

Directions:

Boil water and add spaghetti noodles, cook until al dente.  In a small bowl, combine skim milk and egg, whisk.  Brown ground meat in a frying pan, set aside. Once noodles are cooked, drain and place in large bowl for easy mixing.  Pour milk/egg mixture over cooked noodles, add jar of sauce, can of diced tomatoes, garlic powder and oregano.  Mix all together and place in greased 9x13 baking dish. Layer ground beef on top of pasta mixture, layer whatever pizza toppings you've chosen and 1/2 of the pepperoni.  Sprinkle the parmesan cheese all over, blanket with Italian shredded cheese and layer the remaining pepperoni on the top.  

Bake in 350 degree oven for 30 minutes.