Foody Goody Treats

Here are some great promotions for all Wildtree customers and party hosts! If you want details about hosting a party, just contact me w/ the link below !

To purchase any of these products or to host a tasting party of your own, Contact Me or visit my Wildtree Page!

While in Austin, TX this past May I had a wonderful side dish with roasted root vegetables and quinoa, so in my efforts to explore the world of quinoa, I decided to recreate this meal.. and in my efforts, I kinda did my own thing 馃檪

Ready for the ride? Here we go!

Ingredients:
1 cup of uncooked quinoa
2 – 2 1/2 cups of chicken or vegetable broth
1 small turnip
2 medium sized beets
3 parsnips
3 carrots
1 small red onion
3 large red potatoes
3 tbsp Wildtree Roasted Garlic Grapeseed Oil + a drizzle to sautee onions
1 tbsp Wildtree Zesty Lemon Grapeseed Oil

1. Wash, peel, and chop all vegetables except for the onion into one-inch cubes. Season with your favorite spices (I used Wildtree’s Rancher’s Steak Rub and Goya’s Adobo w/ pepper). Mix grapeseed oils and pour over vegetables.

2. Pour vegetables into a baking pan (I had to use 2!). Cover with foil and bake for 25 minutes at 400 degrees. Uncover and let cook another 30 minutes or until vegetables are as tender as you desire (I like mine really soft). While baking, stir/re-arrange veggies as necessary.

3. While the veggies are roasting, chop the onion up into large chunks. After removing the foil from the baking pan, begin cooking the quinoa. First, sautee the onions in the garlic grapeseed oil. Once the onions start to turn translucent, add the quinoa and give it a few turns in the pan before adding the broth. If you don’t like onions as much as I do, feel free to reduce the amount of onions and then use 2 cups of broth instead of 2 1/2 cups. Cook quinoa according to package directions, with a little moisture left over.

4. After the vegetables are done, pour the quinoa into the pan and lightly mix. Viola! You have a great and hearty side dish (or main meal like I made it!)

Here are the pictures!

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I hope you enjoy! Please feel free to post and comments below!

Thanks for viewing! ~t

The Berlin Lunchbox

A few weeks ago, our dear friend Gab came to visit us in Berlin. She is one of the best cooks we know and so, as we do every time she visits, we asked her to show us to a new recipe. We didn鈥檛 have the time we usually have for a long leisurely dinner on this visit, so she tracked down one of her favorite quick and simple recipes to use. Here is what she had to say about it:

鈥淭he recipe is adapted from a Donna Hay recipe. My mother聽started making it a while ago and I loved it so much that I had to steal the聽recipe. It鈥檚 a no fail recipe that is easy, quick and tasty.鈥


The Recipe

Glazed Salmon with cucumber salad

Adapted from a recipe in Donna Hay鈥檚聽The Instant Cook

Serves 4

4 x 200 gram skinless salmon filets

2 tsp vegetable鈥

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For the month of August, I am doing a giveaway!!! The best part of it is that YOU can choose the prize you want to receive!

There are 3 prize options:
Option #1: Wildtree’s For Garlic Lovers Set (includes an 8oz bottle of Roasted Garlic Grapeseed Oil, 1 oz jar of Garlic Galore, and a 2oz of the Scampi Blend)
Option #2: A $25 gift Wildtree Certificate
Option #3: A Free Wildtree Culinary Club Membership – This lifetime membership allows you to receive a 20% discount on all Wildtree purchases and gives you access to special exclusive promotions

So, those are the prizes, now how can you enter?

All you have to do is click the “Contact Me” button here (or at the top of the page) and submit your name, e-mail address, and the prize you would like to receive. You can only enter once using this method, so no cheating ;-)! But, as an extra bonus, if you make a Wildtree purchase by August 15th, you will receive 2 extra entries into the giveaway!

The contest will run from Thursday, November 1st until midnight EST on Thursday, November 15th. A winner will randomly be selected from all entries and the participant will be notified by Friday, November 16th. The winner will have until Wednesday, November 21st to respond or another winner will be selected.

To make a purchase and get those extra entries, you can click here.
If you have any questions feel free to comment below or contact me. I wish the best to all “contestants”!!!

Here’s a yummy treat for these very hot summer days!

Yogurt Pops
Provided by Wildtree from Warwick, RI
SERVINGS: 16

INGREDIENTS:
32 ounces low fat vanilla yogurt
1 tablespoon lemon juice
1/2 cup Wildtree Strawberries & Dark Chocolate Jam
1 cup diced strawberries
1/2 cup Wildtree Wildly Blueberry Jam
1 cup blueberries

PREPARATION:
In a bowl combine the vanilla yogurt and lemon juice; set aside. In a second bowl combine the Strawberries & Dark Chocolate Jam and strawberries; set aside. In a third bowl combine the Blueberry Jam and blueberries. Divide the blueberry mixture among 16 (3 ounce) paper cups. Fill each cup with 2/3 of the way full with the yogurt mixture. Top the yogurt with the strawberry mixture. Top the cups off with any remaining yogurt. Place the cup in the freezer for about 30 minutes or until solid enough to hold a popsicle stick. Insert stick and freeze for 3-4 more hours or until frozen solid. Remove from cup to eat.
To purchase these items click here


Hello all, blogger Kimberlee Stevenson of Southern Roots Kitchen recently did a review of Wildtree’s Beer Bread. She also posted some great recipes ideas, especially for those of us who don’t drink or purchase alcohol! Remember, the beer bread can be made with other carbonated beverages like Sprite or ginger ale. Here are the recipes from her site:

Here are some other ways to use Wildtree’s Beer Bread:

To Make: Substitute this INSTEAD of beer:
Hawaiian bread Mountain Dew
Cinn-A-Dew Mountain Dew, 1/2 c. cinnamon chips, sprinkle with 1 Tbsp. of sugar
Low Fat Hawaiian Diet Mountain Dew, spray with Pam
Ginger Bread Root Beer, 1/2 cup molasses, one scoop of Chai tea
Cherry Bread Black Cherry Soda and chopped maraschino cherries
Cherry Bread 2 Dr. Pepper and chopped cherries
Cran-Orange Bread Orange Juice and chopped cranberries
Orange Bread Orange Crush & drained mandarin oranges
Peanut Butter Bread Cream Soda & 1/2 c. peanut butter chips. Sprinkle top with sugar
Banana Bread 2 cups ripe bananas & 8 oz Sunny Delight
Pumpkin Bread 12 oz. Orange Soda, 12 oz. can pure pumpkin
Drop Biscuits 12 oz. Buttermilk
Corn Bread 15 oz can creamed corn, 1/3 cup oil, NO beer or pop
White Chocolate 1 can Vanilla Coke, 1/2 cup white chocolate chips, macadamia nuts (optional)

To view the Southern Roots Kitchen Blog click here!

Wildtree’s Beer Bread comes in 4 tasty varieties: Quick & Easy (Plain), Whole Wheat, Flax Seed, and Whole Wheat Flax Seed. To purchase one of these varieties click here!.

So, do you have any other fun and tasty recipes for this versatile bread? Please share!

Posted on: July 31, 2012

Here’s a recipe from one of our readers! If you are tying to decrease your fat/calorie intake you can replace the whipping cream with half and half or 2% milk, use lowfat cheese, substitute the pork Italian sausage for turkey Italian sausage, and/or reduced sodium chicken or vegetable stock. Enjoy!

sumthissumthat

I have been making this soup since the fall of last year and everybody who eats it raves about how great it taste. So it鈥檚 time to share the wealth, so to speak.

The serving size for the recipe I鈥檓 going to give is six鈥o bring your friends and family over for some fabulous soup!

  • 1 tsp vegetable oil
  • 1 lb mild italian sausage (bulk or with casings removed)
  • 1 large onion, minced
  • 1 can (14oz) diced tomatoes , with juice
  • 1 lb baking potatoes peeled and cut into small dice
  • 4 cups chicken or vegetable stock
  • 1 tsp salt
  • 2 zucchini, cut into small dice
  • 1 cup of whipping (35%) cream
  • 2 cups of shredded sharp (old) Cheddar cheese tossed with 1 tbsp of flour
  • freshly ground pepper to taste

So, now that we got the ingredients out of the way, like Arsenio Hall would say, lets get busy!

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