Portobello Stew meatless

The author named it “Portobello Vegan Beef(LESS) Stew” serves 4

This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies in an herbed red wine broth.


2 Tbsp. Olive Oil                                                                                                                                      1 lb Portobello, stemmed and coarsely chopped                                                                              1 large onion, coarsely chopped                                                                                                          2 celery stalks, chopped                                                                                                                         2 carrots sliced, I had mini ones and didn’t cut them just threw them in                                 3 garlic cloves, minced                                                                                                                           1 cup dry red wine, I used white cooking wine purchased at Walmart                                      1/4 cup of whole wheat flour (recipe originally stated all purpose flour)                                4 cups vegetable broth                                                                                                                           2 Tbsp. tomato paste                                                                                                                              2 lb. red potatoes, chopped into 1-2 inch chunks                                                                             3 Tbsp. fresh thyme & 2 Tbsp. chopped fresh rosemary                                                                1 tsp. Bragg’s liquid amino, salt and pepper to taste

Instructions:                                                                                                                                             Coat the bottom of a large pot with oil and place over medium heat.                                         Add mushrooms and cook until softened, 5 minutes                                                                     Add onion, celery, carrots and garlic                                                                                                 Cook until veggies begin to tenderize, about 5 minutes more, flipping occasionally with a spatula                                                                                                                                                       Add red wine and bring to a simmer                                                                                                 Allow wine to simmer until it is reduced by about half, about 5 minutes                                 Stir in flour, a bit at a time, until fully incorporated.                                                                     Add broth, tomato paste, potatoes, turnip, thyme and rosemary                                                 Stir to fully incorporate ingredients, Raise heat and bring to a simmer                                     Lower heat and allow to simmer, uncovered until potatoes and veggies are soft about 45 minutes stirring occasionally.  Add a bit more water to the pot if mixture becomes to thick and starts to sputter.


this recipe has changes from the original http:www.connoisseurusveg.com/portobello-vegan-beef-stew/


Words of Wisdom etc.

I have been having a lot of health issues and instead of taking the medications the doctors have prescribed. I have decided to eat differently. Inflammation is not fun to live with. It has lessen since I have changed my diet. I am hoping as I continue down this path that it will disappear or not be so hard to deal with.

I belong to the Church of Jesus Christ of Latter Day Saints. We have a health code I have tried to follow  off and on since becoming a member, but fallen off of it from time to time. I am trying another attempt. This time I have decided to eat more plant food and vegetables.

The Word of Wisdom is a law of health revealed by the Lord for the physical and spiritual benefit of His children. On February 27, 1833, as recorded in section 89 of the Doctrine and Covenants, the Lord revealed which foods are good for us to eat and which substances are not good for the human body. He also promised health, protection, knowledge, and wisdom to those who obey the Word of Wisdom.                                           If you are interested in reading the Words of Wisdom for yourself here is the link: https://www.lds.org/scriptures/dc-testament/dc/89?lang=eng

Last year I was following Lisa Leake, she promotes “100 Days of Real Food.” I took a 6 week course right after the New Year that she was offering to help one to get off of processed food. I lost 20 pounds in doing so. She pointed out  why it was more important for us to read labels and that those processing our foods are putting  ingredients that will actually make us sick and most of us can’t even pronounced the words. She emphasized that eating whole milk was better than low fat as they have to add more sodium to make it taste better. I only eat cheese that is white now, I stay away from all cheese that have been dyed.

I found a Extra Sharp Cheddar Cheese in big block at Wal-mart for $8 which will normally last us for a month that is white and made by Cabot.

When we visit my husband’s people up in Wisconsin – they have dairy stores up there. They sell pizza cheese and mozzarella cheese in block. We asked what the difference was? They said the  Pizza Cheese was made from Whole Milk and the mozzarella cheese was made from 2 %. I chose the whole milk cheese. I just use less of it.

My next step was I joined a support group on Facebook (Discover the Words of Wisdom Support Group) that will help  me as  I travel down this road to treat my body better and be able to run and not faint. I hope this will help you too. Please share with me your story. I love to read and hear stories of other people’s journeys.

I am going to be posting recipes that helped me and I am posting them so I can  send a link to those in the support group so they can get the recipe out better too.




Last minute gift wrapping idea


I am getting ready for Christmas and have run out cookie tins. I just didn’t find that perfect one to give to someone. However, I saw something on Pinterest recently that came to mind when I was trying to come up with a gift wrapping idea for some cookie treats I wanted to give to someone.

I had a #10 can, I sprayed painted it with a dark red gloss paint I had purchased at Walmart. Then I found a box and put my can in there and sprayed it on the outside only. Today when I came from work I found some white gloss acrylic paint. I stuck a old tooth brush down into the bottom , pull it out and moved the bristle back and forth to give the can the look of snow flakes on the can. I used some wire and made handle.

I filled the can with three layers of different cookies.. The last bunch were peanut butter blossoms and here and there I would throw in some Christmas kisses to give it some color. I tied a ribbon to one side of the handles, I think I will make a smaller mittlen and hang it down to as a gift card to the person I am going to give it too. Here is how it turned out:   

Leaf Desgin


As we step out to go to church today, just outside of the door but to the right of our door on the house was this cool looking insect. .I had never seen one that had a body that looked like a leaf, it was just so neat that I wanted to share it here with you

He’s hanging on facing down or we thought it was to cold for him to move. But it has a leaf body, have you ever seen anything this close up?

When I went to take compost out today, he was still hangin on. Our house is olive green and he actually blends pretty good. I was just amazed that he was still there on Monday morning.


Shopping, Errands to run, feel like staying home, where ever you are going to be. Why not start out your day with yummy and energetic green smoothie.

This is what I put in mine today:

1 banana, 1/3 cup Aldi’s Coconut Milk, 2 large handful of Spinach – blend these together. Then add 1 Tbsp. Chia seeds, 1/2 pkg. of frozen mango from Sav a lot, 1/2 avocado, 1 lime squeezed, plus a little zest and blend and 2 Tbsp. plain whole milk yogurt..

The possibilities are endless.

From Kitchen of Prairie Pine Peddler

Beautiful Breakfast Mess

Sunday started out pretty good for me. I got up read my Sunday School lesson, I always like to write in my journal what I did the day before. Then I knew I needed to eat but wasn’t really in the mood to eat. But then I remembered I needed to eat in order to take this one pill that said “Eat with Food”. So I started thinking about what I might have, eggs, oatmeal, french toast but none of these really appealed to me. Then my hubby suggested a bowl of yogurt with fresh berries.

So the yogurt sounded good. I have plain yogurt or this Cabot Greek Yogurt in the refrigerator.. Cabot is great at making White Sharp Cheddar Cheese without any dyes which I love. So decided today I would eat some of the Greek Yogurt,as lot thicker then plain yogurt. I use whole milk yogurt then you don’t have extra salt and sugar in it to make is sweeter.

This is what I put together which I thought was kind of a mess but turned out to hit the spot.

Two or three scoops of Greek yogurt. ini medium size cereal bowl., then I added 1/2 cap or 1 tsp. of vanilla extract , and 1 Tablespoon of (www.roxburymountainmaple.com) Pure Maple Syrup this particular syrup taste caramel flavor syrup) , Stir them in then I added 1/3 cup of  homemade granola the recipe is from https://www.100daysofrealfood.com/recipe-granola-bars-cereal, Then I topped it with some black raspberries that I picked the day before.

This was delicious and hit the spot. Will try to take picture  and upload this later today. It is late and I  had this on my phone but could not get it to save as draft so had to retype this on my computer. Hope you will enjoy this as much as I have this morning.


Preserving Family Recipes


Some years back I met someone that wanted to preserve their family recipes that had been handed down. They were also gathering  favorite recipes their children grew up with so they would not be lost until one day they would appreciate them or would want them.

So I gathered up my mom’s and my grandmother that have become familiar and well loved. I included the ones I have made recently and others that my daughter loved as a kid.  Now if you know me I like to be creative when I give a gift whether to family or friends. Have you ever received a gift and you liked the package better than the item?. That actually happened to me this past Christmas. But of course I would not say anything to indicate this.

I looked for a photo album that would fit 4×6 recipe cards. I didn’t want it to be to big or awkward. I wanted to make sure it would fit on shelf and not be oversized.

I found a photo album that fit my criteria. The pages had plastic sleeves that my recipe cards would fit in perfectly.

I like that idea that families that garden together stay together. Based on that concept – my daughter seems to like bird things in her house. So I decided to use that as my theme. I came up with “Birds of Feather, Bake Together”

Then I gathered all my materials and made a mixed media cover to house the recipe cards. Here is picture of what I came up with. I used tape around edges using her favorite colors blue and green.  Assorted paper to make my collage, ink, rubber stamps and rub on letters and then put modge podge over the entire front and back cover. I put the date on front so she would remember when she received this.

I am really happy to report she was really excited with her gift. She loved the cover too! Bingo nice when your daughter appreciates something you made for them.  She also loved this because I left room for her to add some others as time passes by. It seems- she uses the same size card I use. Like Mother like daughter. She’s my daughter. So that all in nut shell for today!