Sunday, August 21, 2011

Peeled Snacks Giveaway

I don't write about snacks often because I am attempting to present healthy recipes, low in fat.
Peeled Snacks is the perfect snack to discuss here on An Herbal Bedfellow since I was given the opportunity to sample a few of their products. Peeled Snacks is not your ordinary dried fruit snack. In their words they are "gently dried" and that is exactly how I would have described them myself. These fruity snacks are a little on the soft side, not dry and crunchy like some I've had. I sampled Banan-a-peel, Pine-4-Pineapple, and Farmer's Market Trio, and I can truly say that they have a fresh, fruit flavor with a touch of sweet /tart. There is no added sugar, oil, or preservatives, so what you are experiencing is pure delight and good for you.  Only the highest quality organic and natural ingredients are used from sustainable farms. That's a plus in my book any day.
If you're curious at all about the taste of this gem of a snack,  you can sample some on 8/24/2011 at a Cosco near you.  Cosco will also be offering the new
 1-lb. family-sized Farmer's Market Trio at select locations.
Where else can you find Peeled Snacks, you ask? They can be found in many grocery and convenience stores, and are now also in many Starbucks across the country!
Enter now to win your own Organic Fruit Picks Variety Pack which features 10 single-serving size packages; 2 each of Pine-4-Pineapple, Much-ado-about-Mango, Banan-a-peel, Apricot-a-lot, and Apple-2-the-core!

Here's how to enter:
If you subscribe in more than one way, leave a separate comment for each.
1. Leave a comment after visiting the Peeled Snacks web site about something you learned about their company..
2. For a second chance to win, sign up with me as an e-mail subscriber with Feedburner, Feed Blitz, or become a Google Follower (see sidebar.)
3. For a third chance to win, blog, Tweet, or Facebook about this contest with a link here.
4. For a fourth chance to win, subscribe to the Peeled Snacks E-Newsletter at the bottom of their page, and/or follow them on their Twitter page or Like their Facebook page. Tell me each thing you did in a separate comment.
5. If you're not a blogger, be sure to leave your contact e-mail address like this to avoid spammers: pianananna(at)gmail(dot)com. If I don't have a way to reach you or you don't respond in three days, your name will be disqualified, and I will choose again, picking my favorite answer.

Good Luck!!

Open to US residents only, 18+.

Winners will be chosen by

Email addresses will not be shared with any third parties.

This Giveaway ends Sunday, August 28, 2011 at midnight at midnight ET.

Peeled Snacks provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose; nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Sunday, August 14, 2011

Chicken Stir-Fry

3 scallions, minced, divided
4 T. soy sauce, divided
1 lb. skinless, boneless chicken thighs, thinly sliced crosswise
1 t. cornstarch
2 garlic cloves, minced
1 t. minced, peeled fresh ginger
3 T. plus 1 t. peanut oil, divided
 2 eggs, beaten
3 c. cooked brown rice

1. Mix 2 scallions, 2 T. soy sauce, chicken, and cornstarch in a medium bowl.  Marinate 10 minutes.
2. In a non-stick skillet or wok, stir-fry garlic and ginger in 2 T. oil for 10 seconds.  Add chicken and cook 4 minutes.  Remove chicken and wipe out skillet (or wok).
3. Cook eggs in 1 t, oil in skillet (or wok) not stirring; when set, flip and cook for 30 seconds.  Remove from skillet; dice.
4. Stir-fry 1 scallion in 1 T. oil for 15 seconds.  Add rice; stir-fry 7 minutes;  Add chicken, eggs, and 2 T. soy sauce.  Stir-fry 30 seconds, or until hot.

If you like this blog, please look for my other blogs: Thyme for Herbs

Monday, August 8, 2011

Lemony Couscous

This is a light, fresh, Summer version for couscous. I think you'll really like it and it only takes 20 minutes to prepare!
What is couscous? (pronounced kus'kus)

A staple food of North Africa.

Berber, word. Couscous is also the general name for all prepared dishes made from hard-wheat or other cereals. In fact, it would not be incorrect to call couscous a kind of pasta.Couscous is the husked and crushed, but unground, semolina of hard wheat (Triticum durum), although the preparation of the same name can be made with barley, millet, sorghum, or corn. Semolina is the hard part of the grain of hard-wheat, which resists the grinding of the millstone. The word "couscous" derives from the Arabic word kaskasa, to pound small, but the word is also thought to derive from the Arabic name for the perforated earthenware steamer pot used in steaming the couscous, called a keskes in Arabic (couscousière in French). Another theory is based on onomatopoeia - from the sound of the steam rising in the couscousière. In any case, the Arabic word derives from a non-Arabic, probably Berber, word. Couscous is also the general name for all prepared dishes made from hard-wheat or other cereals. In fact, it would not be incorrect to call couscous a kind of pasta.

Lemony Couscous
2 T. Extra-virgin olive oil
1/2 t. turmeric
1 large onion, finely chopped
3 garlic cloves, minced
1 1/2 c. vegetable stock
1 1/4 c. whole wheat couscous ( 7.6 oz. box)
2 c. frozen petite peas, thawed
1/2 c. minced fresh chives
Zest and juice of 1 lemon
1/2 c. sliced almonds, toasted (for garnish)

1. Heat oil in a large, heavy saucepan over med-high heat.
 Add turmeric, onion, and garlic;  saute, stirring often, until onion is tender and golden, about 5 minutes.
 Stir in stock, bring to a boil.
Add couscous; stir to blend.

2. Remove saucepan from heat; cover and let stand for 10 minutes. Stir in peas, chives, and lemon zest and juice.
Season with salt and pepper.

3. Transfer mixture to a serving bowl, garnish with toasted almonds, and serve.

Serves: 6

If you like this blog, and you also like gardening, please view my other blog: Thyme for Herbs

Monday, August 1, 2011

Blueberry-Banana Smoothie

So cool, and so good for you!

2 ripe bananas, peeled and sliced
2 c. frozen blueberries
1 c. plain yogurt
2 T. honey
1 c. 1% milk
1/4 c. raw almonds

Combine all ingredients in a blender; puree until smooth, about 30 seconds.  Pour into 4 tall glasses and serve immediately!

If you like this blog, please look for my other blogs: Thyme for Herbs