Opera Singer in the Kitchen

Artistry in Food, Music, and Life

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    Cascadian Farms and Food For Life: Ezekiel 4:9 Flax Bread Review / Giveaway

    January 15th, 2013

    Over the holidays I was able to try two different products. I was able to share them with family. Cascadian Farms sent me their newest granola called Berry Cobbler Granola and their newest bar called Oats and Honey. 

    While I was at my mother’s home in Texas we all enjoyed the cereal and thought it had lots of berry flavor. It was especially good with some almond milk too! I enjoyed an issue of Bon Appetit that they also sent me too! 🙂

    What about the granola bars? I really like granola bars and they served as snacks when we were out and about visiting people or just shopping. They were crunchy and flavorful!


    Before I left for the holidays I received 2 loaves of Food for Life’s newest bread called Ezekiel 4:9 Flax. It still follows in their same line of sprouted breads like their 7 Sprouted Grains bread (my favorite) or their Low Sodium Sprouted Bread. All of them are always delicious but I was very curious about their latest bread concoction.

    Yum!! It is hearty and the seeds are not at all overwhelming. When toasted and buttered this bread is SUPER delicious! It has a nice crunch and it leaves me satisfied. I add some applesauce in the morning or for a snack or I make a sandwich with it like you see below.


    I had gone to our local butcher shop and had some delicious Gouda cheese and turkey sliced. I added some mustard and mayo and lots of lettuce for a hearty and filling sandwich.


    Two readers will have a chance to win either a fun package from Cascadian Farms

    Berry Cobbler Granola, a box of Oats & Honey Crunchy Bars & CF Canvas tote bag 
    or
    Two loaves of Ezekiel 4:9 Sprouted Flax Bread
    from Food for Life

    Good luck! Contest open to US readers only.

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    {Product Review} Chicco’s Ct0.6/Capri stroller

    January 11th, 2013

    This review has been a long time coming. I have been enjoying this for almost 2 months and I am glad I am writing it now because now that I am almost 36 weeks pregnant I can really attest to this lightweight stroller.

    I was blessed to have Chicco send me their newest lightweight Capri stroller in the Cilantro color. I love green and it came just in time for the holidays. 🙂 I had been using a large Graco stroller that was starting to get a bit tiring taking it out of the trunk so we decided to leave that in Ryan’s car for the times we were traveling together.

    The trendy and travel-friendly stroller is perfect for this pregnant mama. Now that Julianne is walking I can put her down and open the stroller quickly and place her in it. It holds up to 37 pounds and has a multi-position reclining seat and adjustable and removable canopy to protect my baby girl.

    I can even tell that she loves her new stroller. It really makes a difference having a comfortable stroller for your child.

    I love going outdoors even after a nice snow. It is terribly important for me for our family to have fresh air especially in the winter months. No one wants to be indoors only to deal with depression later on! Julianne experienced her first snow and snowball too!

    Back to the stroller, even though I have not used this method, the picture online shows you the bag that makes this stroller VERY travel-worthy. I cannot wait to use it.


    I use the Capri stroller to go to the mall and even to appointments I need to attend. Julianne has been comfortable and much more calm in this stroller. I do not know what it is but I bet it is all about the comfort. Despite my approval of this stroller it is not husband-approved. I believe it has to do with his feet. He tends to walk a little well I do not know, but he claims his feet constantly hit the wheels as he pushes the stroller. Oh well. I guess it is not for everyone.

    Thank you Chicco for letting me review this perfect stroller for this very pregnant gal. It helps me get my girl in and out from different locations. I plan on using it while I carry my new baby next month! Stay tuned!

    If you are a mom-to-be, new mommy, or a mom in general, sign up to be a part of the Chicco Club to learn more about deals, giveaways, and more!

    Like Chicco on Facebook!

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    Pregnancy Update: 35 weeks

    January 10th, 2013


    I figured it was time to update on the pregnancy. We just returned from our 3 week trip to Texas and boy was it relaxing and great to be with family! It was amazing the amount of help we had for Julianne. Plenty of aunts and uncles wanting Julianne’s attention. She probably got a little more stimulated but it was nice with the amount of love she received.

    The first week away from home was a bit hard not only because we were in a new environment but because we had to be in the same room. Julianne KNEW I was in the same room even if I went to sleep later. I would cough and she would wake up in the middle of the night crying and wanting my attention at 2 am or 4 am. Sigh, it was hard! Once Ryan came into picture we just decided to find another place to move the pack n’ place even if we had to move it later in the evening.

    So now, here we are one day into our return home and Julianne was excited to embrace her old toys and old environment. So much happened while we were away. Julianne learned to walk 3 weeks ago and is starting to be a master of her little legs. I love it!! She has learned how to say “No” very clearly and drinking from a SIPPY CUP!


    As we arrived to my mother-in-law’s home I noticed she had a sippy cup for her. I promptly told her that I had been trying monthly for the last 7-8 months for her to take one but she would refuse or would not get a hang if it. I add water to it and POOF, just like that Julianne starts sipping from the sippy cup. LOL All it took was going to Grandma’s house. 🙂

    Julianne also learned how to hold her own bottle but then today was her FIRST day without a bottle feeding. I had been making her own formula since she was 11 months. A lot is going on in our lives especially with having a new baby about to arrive.


    Did I mention that we will have a NEW addition to our family in 5 weeks or more? I think it finally hit me how crazy it is to think that we will have a second baby in our home. I have a list of items for Ryan to bring up for the baby room. I also started cleaning ferociously. Nesting anyone?

    Despite my thought process I know I can do all thing through Christ and I know lots of families go through new changes. Julianne and baby #2 are going to be about 15 -16 months apart and from what I see I know Julianne is ready for a playmate. She is so social! It will be fun having another girl in the house despite the dreams I keep on having telling me I am going to have a boy. Has that happened to anyone else? 

    The one thing I really did not expect to get from people, maybe because I am naive, is so much negativism from strangers and family. I am okay with family being concerned but strangers? Um, what gives them the right and why be so insensitive? I have had a range of people tell me how HARD it is going to be and how my hands are going to be full. Really? Tell me something I do not know already. Bless your heart! Yes, thanks. Despite the comments I love getting the positive. My grandmother in Mexico was so excited and told me how great it will be for Julianne to have a sister.

    My grandparents and my mother
    I take it all and surprisingly I have not allowed it to make me bitter or scared but it is HARD and CRAZY and WILD to believe I am having another baby. Ready or not, I know there is a purpose and I cannot wait to see this precious creation God will bless our lives. 

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    Secret Recipe Club: Quick Black Forest Brownies

    January 7th, 2013

    Happy New Year!! Is it not appropriate to post a yummy recipe for the beginning of the new year that involves chocolate? Yeah, I am not following any diet but neither am I over eating, we are simply just not done with our holiday eating. 🙂

    Since we have been with family I knew it would be an easy excuse to make a dessert to share with them. This meant having one serving instead of splitting the dessert between 2 people.


    It has been 2 months since there has been a post required for the Secret Recipe Club and I TOTALLY forgot I was still going to be out of town during the reveal day. I do not like getting behind or slacking but I made a huge effort getting to know my blogger, Mellissa, from A Fit And Spicy Life.


    I perused all her recipes and decided I needed to make something from her dessert archive. It was not a terrible inconvenience that I had JUST made chocolate cranberry cookies for the family the night before but there were no protestations when I announced I was making this dessert. Go figure!


    The original recipe is from Everyday Food and is only for 2 people or 2 servings. I was not quite convinced with the proportions that the original recipe would make two 8-ounce ramekins. I really did not believe them so I doubled the recipe and made it in a 9×9 glass pan and modified a few ingredients.


    It baked the SAME amount of time and rather it coming out like a cake it was more like a brownie. The hubby asked if it was gluten-free but it was not. It was a dense consistency and more like a brownie than cake which was fine for me!


     I then served it with a brown sugar whipped cream which made for a perfect dessert. The brownie was still a bit warm and had more the taste of a molten chocolate cake with yummy cherries. SO delicious folks! You gotta make this!! Thanks Mellissa for posting such a delicious dessert! I will be making this again!

    * Sorry about the picture quality but I did not bring my camera with me on this trip.

    Quick Black Forest Brownies


    by Noelle Kelly adapted from Everyday Food

    Prep Time: 15 minutes
    Cook Time: 30-35 minutes

    Ingredients (6 servings)
    • 1 stick (1/2cup) unsalted butter, room temperature
    • 2/3 cup plus 3 tablespoons packed light-brown sugar
    • 14.5 ounce can drained sour cherries (3 Tablespoons juice reserved)
    • 2/3 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 2 large egg yolk
    • 1/3 cup + 2 Tablespoons half and half
    Topping
    • 1/2 cup heavy whipping cream
    • 3 Tablespoons brown sugar

    Instructions
    Preheat oven to 350 degrees. Place 2 Tablespoons butter, 3 Tablespoons brown sugar, and 3 Tablespoons cherry juice in the bottom of the glass dish.

    In a bowl, whisk together flour, cocoa, baking powder, and salt. In another bowl, stir together the rest of the butter and 2/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolks, then flour mixture and half and half. Pour batter over the cherries in the glass dish.

    Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, and 3 Tablespoons brown sugar until soft peaks form. Divide dessert in 6 servings and serve with whipped cream.
    Powered by Recipage


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    {Guest Post} How to Make A Veggie-Packed Lasagna

    December 20th, 2012

    I have a guest post today! I am on vacation so even though I am not great about planning timed posts or posts ahead of time, it was great when Tali volunteered to be a guest poster on Opera Singer in the Kitchen. 


    This post was written by Tali Wee who currently lives in Seattle and blogs about life in the northwest.  She owns Wee Picket Fences where she writes about being a new homeowner, bargain hunter, foodie and DIY enthusiast.  Tali works at Zillow where she handles the community outreach for Charlotte, NC.  She enjoys family, food, travel, writing and spending time on projects around the house.


    Check out her bio to learn about she and her husband’s lives. While she eat dairy-free her husband does not but she is familiar with gluten-free and vegan restrictions. I love her recipe and will have to try the lasagna when I get back home.

    Thanks Tami for posting!


    How to Make A Veggie-Packed Lasagna

    When one person in a family has dietary restrictions, meals generally revolve around their needs. If you are that one person, it’s wonderful to be able to eat with the group and not feel like the odd man out. You know how tough it is to be the one person who can’t enjoy the mouthwatering pizza with everyone else. However, spouses or other family members who are constantly eating a restricted diet on behalf of the one person with limitations end up sacrificing constantly. They may even be giving up their favorite dishes.

    I’m allergic to dairy and have been on both side of the scenario. I have gluten-free and vegan friends who I cater to at times. Though, my husband who loves cheese has accepted a dairy-free lifestyle for me. Of course he can snack on cheese or have a glass of milk whenever he wants, but our meals never include dairy. Last week, I decided to prepare two lasagnas, one dairy-free and one full blown dairy just for him. 


    We had enough lasagna for a week, but it catered to us both and was delicious.
    We are omnivores with a healthy craving for vegetables, so this lasagna recipe includes a lot more veggies than usual. I’ve separated the ingredients to cater to the common diet restrictions: vegan, dairy-free and gluten-free. The recipe is for two 7” x 11” glass casserole dishes. If you are planning to make only one lasagna, use a larger casserole dish. Eliminate half of the meat and some of the breadcrumbs. Choose either the faux or real sour cream and double it.

    Ingredients:
    14 oz. can tomato sauce
    28 oz. jar prepared marinara sauce
    14 oz. can diced tomatoes
    1 white onion, diced
    1 bell pepper, diced (I prefer red or orange)
    8 oz. button mushrooms, diced
    5 medium sized zucchinis, thinly sliced lengthwise
    3 cups fresh spinach
    1 tomato, sliced thinly
    4 cloves garlic, crushed
    ½ cup fresh Italian parsley, minced
    1 Tablespoon Italian seasoning
    2 teaspoons dried oregano
    1 teaspoon salt

    Animal-Based Ingredients:
    2 lbs. ground beef or turkey
    ½ lb. Italian sausage
    2 eggs

    Dairy Ingredients:
    ½ cup sour cream
    1 cup grated parmesan and mozzarella cheese mixture

    Gluten Ingredients:
    1 cup breadcrumbs
    1 box oven-ready, no boil lasagna noodles
    1 cup red wine (Some red wines are made with a wheat-based clarifying agent.)
    ½ cup Tofutti brand Sour Supreme (This is dairy-free sour cream. It does not contain gluten but is manufactured around gluten and can cause a reaction for those who are highly sensitive.)

    Instructions:
    1. Begin by browning the meat. I like to add a little olive oil and a dash of salt to get it going. While it’s browning, chop up the onion, bell pepper, mushrooms and garlic. Drain the fat off of the meat and return to pan. Add the veggies and cook until soft
    2. Add wine and simmer. Pour in the tomato sauce. Drain the diced tomatoes and add to pan. Mix in Italian seasoning, oregano and salt. Turn heat to low.
    3. Slice zucchini very thinly and lengthwise. Use a mandolin slicer if you have one. Zucchini can be used instead of noodles for gluten-free lasagna, but I prefer to use both zucchini and noodles. Now is a good time to preheat the oven to 375⁰.
    4. In each casserole dish, add a layer of the meat and vegetable mixture. Cover the meat with zucchini slices. Spread a little of the premade marinara sauce over the zucchini. Lay a couple handfuls of fresh spinach on top of the marinara and cover with hard lasagna noodles.
    5. For the dairy-free lasagna, mix one egg with faux sour cream. Pour this mixture over the noodle layer. For the dairy lasagna, mix one egg with real sour cream and pour over the noodles. Then, sprinkle with cheese.
    6. Start the layers again with the meat and veggie mixture, then zucchini, marinara, spinach and noodles. I stopped after two layers per lasagna. Instead of adding another sour cream layer, I split the remaining meat and veggie mixture between the two lasagnas.
    7. Thinly slice the fresh tomato and lay the slices as the final layer on the dairy-free lasagna. Cover with some bread crumbs and sprinkle with fresh chopped parsley. For the dairy lasagna, sprinkle with breadcrumbs and cheese, and top with fresh parsley.
    8. Cover both with foil and bake for 45 minutes. Uncover and let the brown for 5-10 minutes.

    Substitutions:
    • For those who are making only traditional, restriction-free, veggie-packed lasagna, omit the fresh tomato and faux sour cream. Double the real sour cream.
    • To make only dairy-free lasagna, exclude the cheese and real sour cream. Double the faux sour cream.
    • Vegan eaters can use faux meat; I prefer Yves’ brand meatless ground original. The creamy layer can be omitted which includes sour cream, cheese and egg. Eliminating the creamy layer will not affect the overall flavor. Be sure to use a wheat or rice-based noodle as many are egg-based.
    • For gluten-free lasagna, omit the breadcrumbs and fresh tomatoes; top with cheese instead. DeBoles brand rice noodles are oven ready/no boil. Make sure to get regular sour cream instead of light because it can include gluten. Tofutti brand dairy-free sour cream does not contain gluten but it is manufactured in a facility with other products containing gluten – not ideal for the highly sensitive. Read the labels when selecting red wine as some include a wheat ingredient.
    Again, this recipe is enough to make side-by-side 7” x 11” lasagnas – one dairy-free and one with dairy. Note that the recipe can make one large lasagna, and can be adapted for vegan and gluten-free diets as well. It’s packed with veggies to be a well-rounded meal for the family, all wrapped into one square. It reheats easily and tastes delicious with a glass of red wine.

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