Wednesday, June 30, 2010

A Bit of a Holiday

As you know my sister is here from NZ and visiting until August. This last week we had a potluck and I am going to share pictures from it. At work, two of the four hostesses have given notice and now there are a lot of shifts available. I am going to be working Wednesday, Thursday, Friday and Saturday nights for the next couple weeks. Super great for our pockets but I can already tell I am going to be tired. So something has to give and I will say my posting time will be the first to go. Looks like I will try to post when I can and hopefully you all will understand. But for now enjoy these photos of my family and friends.



My sister taking a picture of me takind a picture of her

Momma, clean my hands!
It was a little chilly
The girls got into a whipped cream fight but were pointing it up
and not down so it was funny watching them try to get each other! 

Monday, June 28, 2010

Seven Year Itch

Twenty-six years of waiting

Nine moves and

Two kids later


Seven years of bliss

I am as giddy as a little school girl still

Happy Anniversary ED!

I love you

Saturday, June 26, 2010

Summer Recipe Week! Strawberry Shortcake

Super simple recipe and turned out so good! My girlfriend made them and they looked so good. She found the recipe here. I changed it up a bit. With the potluck we did have whipped cream on our desserts as a little treat, so as pictured it is NOT vegan but my recipe without whipped cream IS vegan.

Gluten Free Shortcake

1/2 c vegan butter
1 c powder sugar
4 egg substitute: I used Ener-G Egg Substitute
1 tsp vanilla
1 c cornstarch or potatoe starch is you have a corn allergy
1 1/4 tsp baking powder


Preheat oven to 375 degrees. Grease a 12-muffin pan or use cupcake liners
In a large bowl cream butter and sugar, using electric mixer/kitchen aid.
Add the egg substitute and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add SLOWLY to the creamed mixture.
Mix until well blended. Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm.
Serve topped with strawberries, and whipped cream.

We did!

Wednesday, June 23, 2010

Summer Recipe Week! Potato Salad

 Potato Salad
Yield: 6 - 8 servings
2 pounds potatoes, peeled and diced (about 5 cups)
1/2 cup Vegannaise
~1/4 cup ketchup
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine potatoes and onions. Toss to coat with Vegannaise thoroughly. Add ketchup until a light red almost pink color. Add salt and pepper.
This recipe is simple and easy and tasty.

This weekend we are having a BBQ/Potluck for my sister and her family. I am going to make this and the Baked Beans too. I will post pictures. I am a bit behind on pictures and sewing trying to get used to my work schedule and duties at home. I will say that it has been good having company over and since it has kept me accountable to keep the house clean! :)

I have been picking up more shifts at work and I am still trying to get used to my late nights. Needless to say my early mornings have not been happening like I would like. I still have my quiet time but it is happening around 6:30. Thankfully the kids are sleeping in more and do not get up until 7:30-7:45. I usually get home around 10:30 or 11:00. It usually takes me a good 20-30 minutes to wind down from work. I like to lay down on the sofa with the pillows stacked three high and put my feet up in order for my legs to relax.

Tuesday, June 22, 2010

Summer Recipe Week! Lettuce Wraps and Sauces

I wish I had a deliscous picture for you to salivate over but I did not get pictures at the party.
Wah wah wah waaah

But I have the wonderful recipes!

Lettuce Wraps

1 head of romaine, rinsed and dried whole leaf
1 red bell pepper finely diced
1 cucumber, peeled and finely diced
2 celery stalks finely diced
1-2 avocado mashed
Take a lettuce leaf spoon on avocado, veggies and one, two or all three sauces. Roll up like a taco and enjoy, have napkins on hand.


Red Bell Pepper Sauce

2 red bell peppers
juice from a lemon
About 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

In a saute pan roast the bell peppers whole until skins are blackened. Cut into strips and place in a blender. Add salts, lemon juice and start blender on low and move to medium. Slowly drizzle olive oil while blending. Obtain a nice blended sauce not too thin.

Cilantro Serrano Sauce


1 bunch of cilantro rinsed
1 red bell pepper chopped and seeded
2-4 serrano peppers- depends on how hot you want it.
(You can always seed the peppers or use jalapeno peppers and it won't be as spicy)
juice of a lemon
Mary-Ann's Herb Salt
Mary-Ann's Seasoning salt
about 2 Tb Olive oil

In a blender place cilantro, lemon juice, red bell pepper, serrano peppers and salts.
Slowly bring the blender from low to medium. Add olive oil until a nice smooth creamy sauce.


2 cans of organic garbanzo beans not drained
juice of a lemon
1/2 cup of tahini
about 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt


In order in a blender add garbonzo beans with water, lemon, salts, and then tahini. Slowly bring to medium speed and slowly drizzle olive oil. This will make a thinner sauce than most hummus. If you like a thicker hummus add only one can with water.

Add these sauces to salad, baked potatoes instead of sour cream, or as a dip for veggies.
I love these sauces and there is something for everyone!


Monday, June 21, 2010

Summer Recipe Week! Veggie Burger Recipe Updated

Since today is the "Official" First day of Summer I thought I would kick off this week with some new, easy, healthy recipes for a your summer BBQ's and picnics!
Monday: Better Veggie Burger
Tuesday: Lettuce Wraps and sauces
Wednesday: Potato Salad
Thursday: Pasta Salad/Baked Beans-I have not decided which one
Friday: Gluten Free Strawberry Shortcake 
*Change in schedule, my recipe needs tweeking* 6/24
Today we will revisit the veggie burger for a new and improved recipe 

New and Improved Veggie Burger

1 package of extra firm/firm tofu
1 medium onion sliced
1 basket of mushrooms sliced
1 cup cooked quinoa
1 cup rice flour
1 Tb yeast
1 Tb Braggs Amino Acid
1 Tb Mary-Ann's Herb Salt
dash of Mary-Ann's Seasoning Salt- if you don't have this use salt and pepper with dash of nutmeg
Preheat oven 450-500 degrees.
In a grill pan or saute pan cook onions and mushrooms with dash of Seasoning Salt. Cook until soft and browned. In the blender add tofu, onions and mushrooms. Blend but do not puree. You do not want big chunks. In a medium mixing bowl add tofu/mushroom/onion mixture with quinoa, Braggs, yeast, Herb Salt. Mix well. Then add rice flour until mixture is holding together well, about 1 cup. Line a baking sheet with parchment paper. Scoop out patties with 1/3 measuring cup and flatten into a patty. Bake for about 15 minutes on each side. We personally like them a little more done, a nice golden brown color on both sides.
Makes about 10-15 patties depending on how big you make them. My kids will easily eat three to four each.
So if you have any left over they will keep good in the fridge and are perfect for lunch the next day.

I usually serve them with grilled onions, fresh arugula, ketchup and if I have it Veganaise. We love Veganaise and often dip our fries in it yummy. It is a little on the expensive side so I do not buy it often.

Stick around for all of the great new recipes!

Friday, June 18, 2010

Giveaway Skirt Winner!

RANDOM.ORG found my winner! Comment # 8

Henria O. said...

I follow your blog via Google Friend Connect!

sazzyfrazz at gmail dot com

June 14, 2010 10:34 PM
I will email you too!
Congratulations Henria O.!!

Thursday, June 17, 2010

Someone Got a Haircut

Enzo found some scissors, I do not know how, but he decided Kira needed a trim
(and the stuffed animal sheep).
Luckily he only cut one tiny section of her hair in the front. So looks like Kira is getting a haircut.
I trimmed about one inch and layered the front to make Enzo's cuts no so noticeable.

She was really good and she really needed a haircut anyways. It has been over a year since I cut it last.

Giveaway, Grads and Good Stuff!

 Alrighty folks, today is the last day to enter the giveaway. I realized that I did not put an end date so today will be a week since it opened and that sounds good. Tonight at 8:00 pm Pacific Time I will close the giveaway.

I have been a little busy this last week with work, graduation and family here. So I plan to get back on schedule. Thanks for the patience :)

Last week was graduation for the University and our neighbor graduated! I was so honored when he asked me to make lunch for his family and friends. We have had him over a few times for dinner and he really enjoyed my cooking. So I planned out a menu and we shopped and Friday and Saturday I cooked up a storm. Not to mention I worked a double at the restaurant on Saturday. For the restaurant, graduation is the second busiest day of the year next to Valentine's Day. It was a hectic but fun day! I love having twenty things to do and only a certain amount of time, I thrive on being under pressure.

Here is our menu:
Romaine Lettuce Wraps:
 In a large lettuce leaf with a dollup of guac, spoonful of veggies and drizzle with one or all three sauces, wrap it like a taco and enjoy!
Diced Red Bell Pepper
Diced Cucumber
Diced Celery
With Sauces of
Roasted Red Bell Pepper Sauce
Cilantro Serrano Sauce

Baked Polenta with Sauteed Mushrooms


Fire Roasted Corn, Bell Pepper and Broccoli Salad
Veggie Burgers
Grilled Eggplant
Sweet Potato Enchiladas


Candied Pecans
*I will post the recipes*

I made it for about ten people and everyone throughly enjoyed themselves.
I love cooking and I was so thankful to give a special gift to our Graduate.
Congratulations Robert!!!

Lastly, we had my sister and her family stay the other night on their way up to Northern California. They are staying with Scott's mum and then will visit here for about a week. We all stayed up late talking and the kids just adored New Zealand cousins. Enzo calls the "Museum Cousins". He can't quite say New Zealand ;)

 Good Stuff! I can't wait to spend more time together!

Wednesday, June 16, 2010

We Rule the Pool

As it started to warm up around here I thought I would bust out the mini pool.

The kids were excited and could hardly wait for me to inflate our little two ring pool.

It was a bit windy so I put up a sheet to block the wind a little.

It was connected to the jogger and they played naptime in the little cubby it created

They jumped in and splashed each other.

Enzo watered the roses.

All in all a fun day!

Tuesday, June 15, 2010

They are Here! They are Here!!!!

Seven years ago in March my sister and her family moved to New Zealand. They are officially Kiwis. I have been over there two times to visit. My sister and her family have been officially in the United States since the 5th. Scott stayed with us that night and talked at our church on Sunday. It was great visiting with him but I still have not seen my sister.
My sister and her husband
However I will see them all today!!!! I am so excited. It has been two years since we have seen each other. My sister is my best friend, an awesome mom, and my shorter but older sister. We have tons of inside jokes and opted to share a room for years. She used to beat me up until I got taller. I miss her and her family. They will be here in the U.S. until mid July.


Friday, June 11, 2010

#9 on the List, Done!

Don't forget to enter my giveaway!

On my list I was going to make a nursing cover for my friends baby shower. Well, I had fun and I went a little over board. This is the first bib that I have ever easy and I do not know why I have not made them before!
She is having a boy and had lime green, brown and white polka dots on the invite.

I made the nursing cover with brown and light blue bubble dots

Two burp cloths with brown and white polka dots

Reversible bib with a snap and yes, those are little skulls and cross bones, so cute.

I also made a drawstring bag from this easy tutorial

It is my gift bag with all the goodies inside


Thursday, June 10, 2010

Skirt Giveaway!

Alright Folks, after playing around with the skirt I have decided it is not for my body type. I took in the extra fabric and it still makes me look frumpy. I need a fitted skirt. My loss, your gain.

I am giving away my skirt to whoever wants it. It is a cute simple swing skirt.
I can easily tailor it to your waist since there is room to make it bigger or smaller.

It is knee length for me and I am 5' 10''.


1. Need to leave a comment. Any old comment would be fine, dog's name, color of bra, did you shower yet today, or whatever.

For extra entries
1. "Like" Going Kiwi on FB
2. Become a Follower
3. If you have tried one of my recipes let me know-good or bad :)

 Good Luck!

Craft Time

We had craft time
They cut up foam sheets and glued them on a crown

Enzo did such a great time holding the paper with "lefty"

Enzo using two hands and cutting :)

I love that craft time does not have to be anything crazy,
something to cut
they are busy for at least 30 to 45 minutes.
Love it.

Wednesday, June 9, 2010

Broiled Polenta and Mushroom Ragout

 I am always searching google for frugal vegatarian meals and this one popped up the other day. I love polenta and I love mushrooms, so I had to try it and I am so glad I did. I am adding this to my menu plan queue. Enzo ate three helpings and about five polenta sticks. Kira actually ate all of her mushrooms and tred the polenta. Still not crazy about polenta but ate three bites of it.

Broiled Polenta
6 1/2 cups cold water

1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
I sprayed the baking sheet with olive oil so it would not stick
parchment paper

Bring 6 1/2 cups cold water with salt to boil and slowly add cornmeal in a stream in a large pot. Whisking quickly the whole time. Reduce heat to low and cook for about 20-25 minutes. Keep stirring constantly with a long-handled wooden spoon because it will bubble and can splatter causing burns. Continue until polenta begins to pull away from side of pot.

Pour polenta into baking pan covered with parchment paper, using a warm cup of water dip your wooden spoon and then spread evenly.

 Let pan cool on a rack until polenta is lukewarm about 20 minutes.

Spray olive oil on a different baking sheet and invert first baking pan onto sheet to unmold.
Preheat broiler 
Broil about 4 inches from heat until pale golden, 10-20 minutes. Check every five minutes to ensure you do not burn.  Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

Mushroom Ragout

1 Tbs olive oil
1/2 large onion, finely chopped
3-4 packages (24-32 oz) white or cremini mushrooms, quartered
Coarse salt and ground pepper
1 tsp crushed dried rosemary
Mary-Ann's Seasoning salt
4 Tbs tomato paste
2 tsp balsamic vinegar
4 cups water
In a large skillet, heat oil over medium. Add onion and salt and pepper cooking until soft, about 5 minutes. Add mushrooms and add seasoning salt. Cover and cook until mushrooms release their juices, about 10 minutes.

Uncover pan and cook on high, stirring often, until liquid has evaporated about 5-10 minutes. Then cook mushrooms until brown, 2 to 3 minutes.

Add rosemary, tomato paste and water. Simmer until sauce has thickened, 10 to 15 minutes.

Stir in vinegar.

Serve over polenta. Enjoy.