" " " " Singing With Birds: February 2010

Sunday, February 28, 2010

Soaring Sentiments

"We believe in being honest, true, chaste, benevolent, virtuous, and in doing good to all men; indeed, we may say that we follow the admonition of Paul--We believe all things, we hope all things, we have endured many things and hope to be able to endure all things. If there is anything virtuous, lovely, or of good report or praiseworthy, we seek after these things."
Articles of Faith 1:13
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Friday, February 26, 2010

"Joyeux Anniversaire!" Madeleine

Last weekend two of our darling nieces and our great-nephew, came to our home to celebrate Madeleine's birthday. A Saturday morning breakfast of French Toast, Caramel Syrup, and a candle, seemed the perfect way to start the celebration.

French Toast with Caramel Syrup


  • 4 eggs
  • 1 cup milk
  • 10 to 12 slices wheat bread
  • butter
  • caramel syrup


Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Caramel Syrup:
  • 1 stick of butter
  • 1 cup of brown sugar
  • 1 cup of buttermilk
  • 1 tablespoon of vanilla
  • 2 tablespoons of light corn syrup
  • 1/2 teaspoon of baking soda
Bring butter, brown sugar, buttermilk, vanilla and corn syrup to a boil. Boil for 10 seconds. Remove from heat and add baking soda. Stir well and pour over French toast.
French Toast on Foodista

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Tuesday, February 23, 2010

Kim's Thai...Oh My!

Meet my younger sister, Kim, who so loves this "good for you" salad. She sings, "I could eat this salad every day!" Kim is the most creative, fun-loving, person I know, and should blog about it, but is too busy! She serves as president of her local Relief Society, the largest organization for women in the world. She (along with her good-husband, Sam), raised 4 fantastic children, and Kim is "Grammies" to 3 adorable grand-boys! I am so grateful she is my sister and shares much of what she knows and likes with me. Today I'm happy to pass along her recipe for a healthy, low-carb + low-fat, composed salad to you.

Ingredients for the salad...
Grill your chicken breast and chop all the veggies....
Let your grilled chicken rest for about 10 minutes...slice the chicken on an angle...
Toss the veggies with the dressing and plate. Top the veggies with the grilled chicken, drizzle with a little more dressing and garnish with chopped peanuts... now... get ready for a tasty bite!

Kim's Asian Grilled Chicken Salad

1 head chopped green cabbage
1 chopped white onion
1-2 chopped green pepper
3 shredded carrots
1 bunch cleaned and chopped cilantro
4 to 6 grilled and sliced chicken breast
chopped peanuts

Toss cabbage, onion, green pepper, carrot, and cilantro together with Chili-Lime Dressing. Top with grilled chicken breast and garnish with chopped peanuts. You may want to drizzle a little more dressing over the top.
Here are the ingredients for the dressing. It is ready as soon as you put it together.

For those (like me) that live a low-carb lifestyle, I use Stevia in moderation. It's perfect for this dressing, adding sweetness without calories. The liquid is pricey, but a little goes a long way.
Chili-Lime Dressing

1/4 cup fish sauce
1 1/2 cups water
1 fresh lime, juiced
1/3 cup sugar, or sweetener to taste
1/4 cup white vinegar
1 to 2 Tbsp. sweet chili sauce (depending on your heat level)
2 gloves minced garlic
Mix all ingredients together and dress the salad. Refrigerate any remaining dressing.
Garnish with chopped peanuts....I think this makes the salad!
Crunchy, beautiful, light, and yummy! Try it and add your descriptive words! Like me, you may say, " Aroi!" (delicious) " Khor eak dai mai?" (can I have more, please).
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Friday, February 19, 2010

A Frigid Favorite: Icebox Cake

My sister called from Colorado just to say, "They are so over winter," at their house! Shortly after I received this pix from a friend and had a good laugh. Is everyone ready to hang their snowman and hope for Spring? Before that happens, my girls have requested, "some old-fashioned recipes," desserts their grandmas used to make. This is one that is fairly inexpensive, can be made today and enjoyed all weekend. I live a low-carb lifestyle and like to use toasted walnuts or pecans in place of graham crackers with sugar-free pudding. Try mixing it up, creating your own with your favorite pudding flavors and share!
Icebox Cake

1 box (14.4 oz.) graham crackers
2 boxes (3 oz. each) butterscotch cook-and-serve pudding
2 boxes (3 oz. each) vanilla cook-and-serve pudding
1 box (3.4 oz.) chocolate cook-and-serve pudding
10 cups of milk

Coat a 13x9x2" pan with nonstick cooking spray. Line the bottom with a single layer of graham crackers. Cut graham crackers to fit the pan if needed. Cook butterscotch pudding as directed on the package, about 10 minutes. Pour over layer of graham crackers. Place another layer of graham crackers over the butterscotch pudding. Cook vanilla pudding, again following the package directions, and pour over graham crackers. Place a final layer of crackers over the vanilla pudding. Cook chocolate pudding according to package directions, and pour evenly over the graham crackers. Finely crush the remaining graham crackers, and sprinkle them over the vanilla pudding layer. Refrigerate for at least 4 hours or overnight. Cut into 16 squares. You may want to top with a swirl of whipped cream.
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