Green Enough My review of a book to live by. AD

Posted on March 20, 2018 by Cindy Kerschner

I was given a copy of Green Enough to read and review. I received no further compensation. All opinions are my own. AD

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Did you ever wish there was a book you could go to on making the best choices possible about what you bring into your home – from furniture to packaged food – without losing your minds? Green Enough by Leah Segedie delivers it; humorous, fact-filled shooting straight from the hip.
I’ve followed Leah over the course of a few years, watching her slowly chip away at products to expose hidden toxins. As a marketing expert and creator of the hit blog Mamavation, Segedie researched thousands of products and health claims to evaluate their safety.
Her goal in writing Green Enough is to share that knowledge with other parents like herself and educate the public in general.
Segedie is the real deal. She’s challenged corporations and the government to come clean on what is really in the food and everyday products we all use.
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Green Enough covers ways to recognize and detoxify your home, toxins in foods and how organics really differ from conventional products.
Here is an excerpt from Green Enough.

BreakingTheCode.PlasticsGuide.Pages80,81,82

Here’s a quick-reference rundown on those teeny tiny numbers on plastics.

#1: PET or PETE (polyethylene teraphthalate). Bottled water comes in this plastic, which is designed for single use so it’s not especially strong. As with all plastics, heat is a problem. When you leave a plastic bottle sitting in the sun or your hot car, you’re effectively helping all those chemicals leach into your water. Plus, bacteria can accumulate with repeated refills, so don’t reuse—recycle.109
#2: HDPE (high-density polyethylene). Typically opaque with a lower risk of leaching, so many consider it safe. Best to avoid reusing; most curbside recycling programs will pick it up.
#3:V or PVC (vinyl). Used to make detergent bottles and some food wraps. Never cook with or burn this plastic. May contain phthalates, which are linked to numerous health issues, and DEHA, which can be carcinogenic with long-term exposure. Most curbside recycling programs do not accept PVC.110
#4:LDPE (low-density polyethylene). It’s found in squeezable bottles, fro-zen food and bread bags, and some food wraps. Curbside recycling pro-grams typically do not accept it. Considered safer, but concern about endocrine-disrupting chemicals is mounting, particularly when it comes to use with fatty foods like cheese and ham.
FOOd PackaGiNG, Cook waRE, aNd StORaGEContainers81
#5: Polypropylene. Used to make yogurt containers and bottles for ketchup and syrup, this plastic is becoming more accepted by curbside recycle pro-grams. It’s safe to reuse if it’s in good condition and you avoid exposing it to heat.
#6: Polystyrene. Used to make meat trays and those squeaky egg cartons. It’s bad for the environment because it is notoriously difficult to recycle, and it’s bad for us because it leaches potentially toxic chemicals (espe-cially when heated). Most recycling programs won’t accept it.111
#7: Other, Miscellaneous. All of the plastics that don’t fit into the other categories are placed in the 7 category. It ’s a mixed bag of plastics that includes polycarbonate, which con-tains the toxic bisphenol-A (BPA) and plant based alternatives. The best and the worste are here. Use caution.
Reprinted from Green Enough by Leah Segedie. Copyright ©2018 by Leah Segedie. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.

I highly recommend Green Enough for anyone interested and concerned about knowing what you buy is safe for your family. After all, can we ever be green enough?

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Cheese Steak Pierogies #BestAngusBeef

Posted on March 19, 2018 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Cheese Steak Pierogies pack tender beef with peppers and onions into cheesy pockets of potato goodness. Deep fry to golden brown. Serve with marinara or horseradish cream sauce. Move over meat pies. There’s a new kid in town!

Cheese Steak Pierogies

I grew up on homemade cheese potato pierogies and beef and peppers.

Steak, peppers and onions was a simple meal my Mom could cook after a long day at work. She’d slice the beef, paper thin. Add lots of bell pepper slices and onions to make a meal. Fry it up and spread it over hot rice or noodles. Delicious!

Mom was big on cooking from scratch and homemade pierogies always taste best!

I wanted to carry on the tradition and combine the two.

Cheese Steak Pierogies serve the best of both in one handy stuffed dough pocket. Beef, cheddar cheese, potatoes, peppers and onions go so well together.
You can easily make this recipe your own. Swap the cheddar for Swiss, Pepper Jack or a smoked cheese. Spice it up with banana or jalapeno peppers.

I always start with the best beef for my Cheese Steak Pierogies. I use Certified Angus Beef® brand steaks.

steak for cowboy bbq

Cheese Steak Pierogies are easy to make in just a few steps.

My Mom taught me how to make the dough by “feel”. You start with flour and eggs, then slowly add water until the dough is soft but not sticky. A little more flour, a little more water, and a pinch of salt.
A drinking glass works great to cut the circles.cut pierogie dough

Fill with steak, peppers, potato, onion and cheese mixture. Pinch shut.

Pinching pierogie shut

Boil to blanch the dough. You can then deep fry or saute in butter with onions. Truth told, as a kid I used to snack on the blanched potato cheese version cold from the fridge!

Fried pierogie

After boiling, you can freeze pierogies and fry or saute when you like. As a homemade dough product, these pierogies have about a 3 month shelf life. If they last that long!
Cheese Steak Pierogies
Cheese Steak Pierogies

Cheese Steak Pierogies

Print
Cheese Steak Pierogies

Yield: 12 pierogies

Serving Size: 1 each

Ingredients

    dough
  • 1 cup flour plus 1/4 cup for dusting
  • 1 egg
  • 1/2 teaspoon salt
  • 2 tablespoons water, divided
    • filling
  • 1 6-ounce strip steak (I use Certified Angus Beef® brand)
  • 1 cup mixed red and green bell peppers
  • 1/2 cup sliced onions
  • 1 tablespoon vegetable oil
  • 1 cup diced potatoes
  • 2 ounces sharp cheddar, diced
  • Salt and pepper to taste
    • oil for frying (optional)

Instructions

    dough
  • Place 1 cup flour on cutting board. Make a well in the center. Add salt, egg and 1 tablespoon water. Knead into soft dough. Adjust water and flour as needed. Form into a ball.
  • Cover with damp towel and rest 10 minutes.
  • Roll out dough to 1/4-inch thickness. Cut into 12 3-inch rounds. Set aside.
    • filling
  • Season steak with salt and pepper. Fry steak, peppers and onions in oil. Cook steak thoroughly to 160 degrees.
  • Remove steak and rest 10 minutes before slicing. Chop sliced steak, peppers and onions together. Set aside.
  • Boil potatoes until tender about 10 minutes. Drain. Add cheese to hot potatoes and mash. Add steak mixture and form into 1-inch balls.
  • Place one steak and potato ball on each dough circle. Wet edges of dough with a finger dipped in water. Fold over and pinch shut.
    • Cook
  • Place pierogies one at a time in 3 quarts of boiling water. Cook until pierogies float. About 3 minutes. Drain on waxed paper.
  • Sauté in butter or fry blanched pierogies at 350 in vegetable oil until golden brown. Serve with marinara sauce or Horseradish Cream Sauce.

Notes

Blanched pierogies can be frozen up to 3 months.

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Serve these with your favorite marinara or try this Horseradish Cream Sauce from Certified Angus Beef® brand website.

To find more delicious beef recipes, beef cooking tips and nutrition information visit the Certified Angus Beef® Brand website!

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Follow them on social media for news, contests, recipes and more including live Facebook events!
Facebook | Instagram | Pinterest | Twitter.

Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.
See you there!

Posted in #bestangusbeef, #SundaySupper, beef, cheese, comfort food, lunch, main dish, party food, peppers, potatoes, What's For Dinner? | 2 Comments

Strawberry Lemonade Pie #PiDay

Posted on March 14, 2018 by Cindy Kerschner

Strawberry Lemonade Pie layers luscious lemon curd over ripe, juicy strawberries in gel. Add a splash of whipped cream and more strawberries!
Strawberry Lemonade Pie
I admit pies are a challenge to make. Coming up with different takes on old favorites can be endless. Sort of like Pi itself. 😉
Orange Meringue and Blueberry Cream Meringue add a nice twist. Both turned out to be popular choices on the blog.
So for Pi(e)Day I combined two of my favorite pies. Mile High Strawberry Pie shares sweet strawberries in gel for the bottom layer. Lemon curd or Lemon Meringue pie brings that tart-sweet combo to the top layer.
Together you get a kind of strawberry lemonade flavor. One of my favorite fruit mixes.
I used homemade freezer jam for the gel base for this one. It is basically the same texture as boiled gel.
Next time I’ll make the from scratch version I put in the recipe. Yes there will be a next time. So good!
Strawberry Lemonade Pie
Thanks Coleen from The Red Headed Baker for hosting this event! Don’t forget to scroll down to the bottom and visit all the great pies listed for Pi(e) Day from Festive Foodies!
pi day 2018
Strawberry Lemonade Pie

Print
Strawberry Lemonade Pie

Yield: 6 to 8 servings

Serving Size: 1 slice

Ingredients

  • 1 9-inch pie crust, baked
    • strawberry layer
  • 1 quart fresh strawberries, cleaned and halved
  • Glaze
  • 4 cups strawberries fresh or frozen, crushed and strained through a ricer and then through a fine sieve to make 1/2 cup juice
  • 1 cup cherry juice or water
  • 1/3 cup sugar
  • 1 Tbsp. lemon juice
  • 2 Tbsps. cornstarch, thinned with an equal amount of cherry juice or cold water
    • lemon layer
  • 1/2 cup fresh squeezed Meyer lemon juice
  • 1 teaspoon fine Meyer lemon zest
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 5 tablespoons unsalted butter

Instructions

    strawberry layer
  • Arrange strawberries to tightly line the bottom on the cooled, baked pie crust, tightly packed.
  • Make the gel by bringing 1/2 cup strawberry juice, 1 cup water, lemon juice and sugar to a boil over medium heat, whisking constantly.
  • Slowly add the cornstarch mixture, whisking constantly.
  • Return to a boil and cook until thickened, about 1 minute.
  • Allow to cool to room temperature before pouring over berries.
    • lemon layer
  • Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs.
  • Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often.
  • Remove from heat. Stir in butter.
  • Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form.
  • Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour.
  • Spread chilled curd over strawberry layer. Chill.
    • Top with whipped cream and strawberries if desired.
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Strawberry Lemonade Pie

Pi Day Pie Recipes

Posted in dessert, pie, strawberry, What's For Dinner? | Tagged , , | 32 Comments

Meatball Rosa Pasta #MeatballDay

Posted on March 9, 2018 by Cindy Kerschner

​“This​ ​post​ ​is​ ​sponsored​ ​by​ ​the​ ​Certified​ ​Angus​ ​Beef​​®​ ​brand​ ​in​ ​conjunction with​ ​a​ ​social​ ​media​ ​campaign​ ​through​ ​Sunday​ ​Supper​ ​LLC.​ ​All​ ​opinions​ ​are my​ ​own.”
Meatball Rosa Pasta
Meatball Rosa Pasta
Meatball Rosa Pasta pairs tender beefy meatballs with delicate ditalini in creamy tomato sauce. A great way to celebrate Meatball Day!
Who wants a meatball? What a question, right? It should be how many meatballs do you want?
A good meatball starts with quality beef. I use Certified​ ​Angus​ ​Beef​​®​ ​brand​ 80/20 blend. You need a bit of fat for flavor and natural moistness.
A few years ago I was in a meatball cookoff for charity. It was when Cloudy with a Chance of Meatballs was popular. Note the weather equipment. Ha!

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I didn’t win but I did walk away with some great tips from the winner. We had 14 teams enter. She actually won by a landslide.
Meatball Tips:

  • Start with quality beef. (I bet she used Certified​ ​Angus​ ​Beef​​®​ ​brand)
  • Always saute your vegetables first. No one wants to bite into raw garlic or hard onions.
  • Keep them moving in the pan! Brown on all sides so they don’t stick.
  • Finish in the oven to keep a light crust and thoroughly cooked.
  • Add sauce last. Ladle sauce over pasta and meatballs.

Here’s an easy way to enjoy a quick meatball dish your family will love!
Meatball Rosa Pasta with spoon

Meatball Rosa Pasta

Print
Meatball Rosa Pasta

Yield: 6 to 8 servings

Serving Size: 1 cup

Ingredients

  • 2 cups cooked small pasta (I used ditilini)
  • 1 tablespoon vegetable oil
    • Meatballs
  • 1 pound ground beef (I use Certified? ?Angus? ?Beef??®? ?brand?)
  • 1 egg
  • 1/4 cup bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
    • sauce
  • 2 cups your favorite marinara (bought or homemade)
  • 1 cup heavy cream
  • 2 sprigs thyme
  • 1/2 cup grated Parmesan (optional)

Instructions

  • Mix together beef, egg, crumbs, Worcestershire, Italian seasoning, salt and pepper.
  • Form into desired size meatballs.
  • Heat oil in skillet. Brown meatballs on all sides.
  • Bake at 350 for about 10 minutes until thoroughly cooked. Mix into pasta.
    • sauce
  • While meatballs bake, mix together marinara and cream. Add thyme sprigs. Heat thoroughly. Pour over pasta and meatballs.
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Food for Thought…What’s your favorite meatball dish? Which sauce does your family rave about? Pesto, marinara, Alfredo? I would love to hear your answers in a comment below!

Posted in #bestangusbeef, beef, meatballs, pasta, What's For Dinner? | 2 Comments