We eat quite a bit of food with a Southeast Asian flare around here. Sometimes I make it; other times I seek it out and purchase it, but either way, we’re no stranger to the flavors or the fantastic smells that cooking with rice wines and vinegars, teeny, tiny chili peppers or lemongrass and ginger bring.

I was recently asked to try out Nakano’s Seasoned Rice Vinegar and to give a lucky reader the chance to do the same. I agreed, seeing that Nakano’s Natural Rice Vinegar was hanging out in my cupboard already. It seemed like a great opportunity to try what else they had to offer, and I decided to give the Red Pepper variety a spin along with some delicious scallops and a bit of lemongrass. Start by chooping up your lemongrass, ginger and peppers (wear gloves to protect yourself from the long-lasting burning that can come from chopping hot peppers).

Start by chopping up a bit of lemongrass, ginger and a Thai pepper or two depending on how hot and spicy you like your scallops.
Add your marinade ingredients to a shallow bowl or plate: rice vinegar, lemongrass, ginger, 1-2 Thai peppers, soy sauce and sesame oil.

Give your sea scallops a bath in the marinade, only 2 minutes per side. Longer marinating times with scallops can make them mushy, so don’t over-marinate.

Over medium-high heat get a bit of canola oil heating in a pan. Place the scallops in and cook for 2-3 minutes until they form a nice crust on one side.

Flip and cook for 2-3 minutes on the second side. Remove the scallops from the pan and set aside.

De-glaze the pan by adding the marinating liquid to the pan. Continue to cook the sauce over medium heat to reduce for 5-7 minutes.

When the sauce is thick and reduced, it’s time to eat.

Serve the scallops on their own or over rice and vegetables, using the reduced sauce to pour over the top. These were delicious and the perfect complement to the red Thai curry we served them alongside (recipe to follow). So, while you’re waiting for me to get going on that recipe, I hope you enjoy this one, and a little giveaway to go along with it.

All in all, I love the idea of the seasoned rice vinegars, but I have to say I’ll stick to the Nakano Natural variety. I’m a purist, and ingredients that read: “rice vinegar, water” are just what I am looking for, no sugar or other sweeteners needed.

Enter the Giveaway:

One winner will receive a $25 Visa Gift Card and bottle of Nakano Seasoned Rice Vinegar to try, along with a coupon and recipe booklet for even more ideas.
1. Tell me what your favorite recipes with rice vinegar are. If you haven’t used it before, tell me which ones you’ve seen that have caught your eye.

2. Follow @FoodforMyFamily on Twitter and tweet the following. Then come back and let me know you’ve tweeted!
Enter to win a $25 Gift Card and bottle of Nakano Seasoned Rice Vinegar from @FoodforMyFamily: http://bit.ly/9E1UUv
3. Join the Food for My Family community on Facebook. I’ve been working on asking reader questions and looking for feedback, so it’d be great to have your input there as well!


Giveaway ends at 11:59 p.m. CT on Friday, 9/10. Winner will be chosen using Random.org and notified by email. In the event that the winner doesn’t respond to the email within 48 hours, I’ll choose a new winner.

Disclosure: I was given the Nakano Seasoned Rice Vinegar for this recipe and compensated for my review. The opinions expressed are my own.

A few weeks ago – ahem, five – I attended the Food and Light Workshop in Boulder, Colorado being taught by Jen Yu of use real butter, Helene Dujardin of Tartellete and Todd and Diane of White on Rice Couple courtesy of Lifetime Moms. Then I didn’t tell you about it.

It wasn’t on purpose. You see, from the workshop I had another workshop in Seattle with a stop in between at Cascadian Farm, and then there was the 4th of July with its picnics and fireworks, a trip to Arizona, the aftermath of traveling. Yes, the aftermath of traveling. It is an ugly thing when you come home to piles of work, work that is still rolling in and piles of invoices not invoiced and a messy house.

Then, because it’s summer and this is what you do in the summer, we took off for four days to visit the woods. It was gorgeous and relaxing, and the kids did well. Then we came home. To the aftermath of a vacation with piles of work and an inbox stuffed full of emails and invoices not invoiced and a messy-ish house. At least no one was making a mess while we were gone this time. Phew.

But I’m not complaining. It’s summer, and this summer I’ve been spending more time with the kids and the family, even if we have been doing less. We haven’t been to the neighborhood beach once, nor a baseball game, a water park, the zoo. We (I) have, however, been here and present and less distracted by the mountain of typing and the hubbub that goes with it. Plus, the work I do now is part of the family’s everyday life, and it’s so much more rewarding and enjoyable for us all.

And then it was August, and I still hadn’t told anyone about the Food and Light Workshop and all that I learned there, and did I learn. While I have a pretty good handle on my camera, or I thought I did, the workshop cemented some things further in, and it gave me a better understanding of what it was I was struggling with.

All four instructors had so much knowledge to share from white balance to bouncing light to composing a shot, and I started to see more where I was having issues, why I was struggling and where I was struggling rather than just being discouraged in general. Plus, the hands on experience and the one-on-one time were absolute gifts.

I met wonderful food bloggers and people in the food industry, and I feel so incredibly privileged to have made new friends and feel more connected to the lovely community. Not only did I get to learn from Todd and Diane, Jen and Helen, but I met so many people, from Annie and Marla to Taylor (thanks for the ride to the airport) and Dana, to my personal chauffeur on Day 1, Jennifer, and many more. I definitely would never change my decision to go and be a part of it.

Some of the changes have been slow in coming and others were instantaneous. For example, on my trip to the farm, I had no trouble throwing together a final shot with the mishmash of farm equipment and limited supplies.

But Todd and Diane had to again drill into me that I need to stop being afraid of light, and somewhere along the line I think it stuck. Suddenly I’m feeling much more the photographer and much less the mom with a camera.

I plan on doing nothing but growing from here on out, and I am looking forward to what comes next and seeing – hopefully – some of you again soon. Maybe at BlogHer Food in October? I’ll be there. Will you?

Thank you to Lifetime Moms, who sponsored me for my trip to the Food and Light Workshop, and to Jen, Helene, Todd and Diane for being absolutely wonderful instructors and for putting together an amazing workshop, thank you. I can’t even put into words how incredible it was getting to be there and to learn from you all. You are inspirational.

Last week I had the privilege of spending some time in Scottsdale, Arizona with a group of amazing bloggers after being invited to the Thermador Showroom as they released their new Steam & Convection Oven, set to hit the market this fall. Before I even said yes to going, I knew that I was in love with Thermador. I mean, have you seen Thermador’s appliances? Gorgeous with their Star Burner and sapphire lights!

Our trip to the showroom started with a gourmet breakfast offered up by Thermador’s staff chefs: Chef Kyle and Chef Brad. Gluten-free pancakes topped with the best buttermilk syrup (seriously, I am still dreaming of it) and eggs, quinoa fruit salad and more. As a breakfast lover, I was in heaven.

After a short informative session, we moved into the hands-on activities, literally. Here, Janne is showing us just how low the “extra low” setting on the Thermador burners is with help from Jane from This Week for Dinner.

To further prove the point, there’s a paper plate with melting chocolate chips on the burner.

Lunch was a hands-on affair as well, with everyone in the kitchen crowding Chef Kyle and waiting for him to tell us what else we needed to do. Kyle sears a whole beef tenderloin on the grill.

Once it was seared, the tenderloin was transferred to the Thermador Steam & Convection oven where it steamed and cooked at 125° for 50 minutes. It came out perfect and was served with a tomato jam and horseradish cream.

Also made in the Steam & Convection Oven was the amazingly creamy crème brûlée, caramelized beautifully by my new friend Lindsey from Fresh Clean Start.

Oh, yes. There’s more. Kristen from Dine & Dish was put in charge of this beurre blanc, which started by reducing wine and vinegar with shallots.

Once the sauce had reduced, it was Kristen’s job to whisk in the butter chunk by chunk over low heat until it was all incorporated.

Add in a bit of minced tarragon and lemon juice for good measure, and you have a sauce perfect for, in this case, pouring over a salmon wellington.

Yes, please. I’ll take one of those.

A big thank-you to Todd and Diane for continuing to share so openly all your photography wisdom, and to Todd for pouring the beurre blanc and helping me make the switch to adjusting my white balance in Kelvin. I haven’t looked back.

Thermador has been producing high quality and luxury kitchen appliances since the 1930s, and coming out with the first stainless steel lines in the 1940s they were billed as “The kitchen of the future” at the World’s Fair.

I really appreciated what the new Steam & Convection Oven is capable of. I’ve been trying to convince Ole that we don’t need a microwave, and this is my new ploy to get it out of our house with it’s defrosting and reheating perfection. With three cooking modes (steam, convection or a combination), how can you say no to an appliance that can make bagels without boiling and turns out deliciously crusty artisan breads? And the baked egg possibilities? Note the breakfast obsession…

Photo credit: Thermador

Photo courtesy of White on Rice Couple

Kristen Doyle – Dine & Dish
Tina Haupert – Carrots N’Cake
Katie Goodman – goodLife {eats}
Lindsey Johnson – DesignMom Blog
Maria Lichty – Two Peas & Their Pod
Ciaran Blumenfeld – Momfluential Media
Diane Cu & Todd Porter – White on Rice Couple
Shanna Coady – My Favorite Everything
Brooke McLay – Cheeky Kitchen
Jane Maynard – This Week for Dinner
Jenny Flake – Picky Palate
Jennifer Leal – Savor the Thyme
Russell Warnick – Endless Simmer
Sarah Freymoyer – Classy Mommy
Jenna Weber – Eat Live Run
Tanya Patrice – I Ate a Pie
Becky Bracken – She Knows

This past February at Blissdom I met Stephanie from Keeper of the Home, and I instantly realized that we had a few things in common, the least of which being we both strive to raise our families on a diet that consists of real food.

In Stephanie’s book Real Food on a Real Budget: How to Eat Healthy for Less she starts by taking a look at your family’s budget. She shares tips on meal planning and gardening, and she even takes a long look at how to make couponing work on a “real food” diet. She also covers the importance and reasons for eating seasonally and locally

For me, the information in this book solidified what I am trying to do with my own family. The tips that Stephanie shares are invaluable, and she gives several examples of how to make them work for you in whatever situation you may be in at the moment.

Stephanie is giving away a copy of her ebook to one lucky Food for My Family reader! The giveaway will run now until June 24th at 11:59 p.m., and everyone will have three possible ways to enter to win.

The Giveaway

1. Leave a comment. What keeps you and your family from eating real food?

2. Mention @FoodforMyFamily and @KeeperHome on Twitter in a tweet about the giveaway. Be sure to come back and leave a link to your tweet:

Enter to win a copy of Real Food on a Real Budget by @KeeperHome from @FoodforMyFamily: http://bit.ly/9TTo6w

3. Visit Keeper of the Home or Food for My Family on Facebook and let us know you “like” us. Come back and leave a comment so I know you did.

If you’re interested in purchasing a copy of Stephanie’s book, it’s currently on sale for $18.97 for the ebook version and only $21.97 for a paperback copy plus $3.99 shipping. This is definitely worth a read if you’re looking to improve the way your family eats in a real and concrete way.

The winner of the Flirty Apron Giveaway is Hannah, who said, “I don’t own an apron, but I would love to!” Congratulations, Hannah!

Second, I owe you a recipe this afternoon, but while I’m working on that, there are a few other things you should check out around the web.

Jessica over at Good (&CHEAP) Eats asked me to contribute to her Build a Frugal Pantry series. I shared my recipe for Almond Ginger Granola, which I have happily been snacking on all week, so definitely go take a look, but while you’re there, check out the in-depth look at stocking your pantry, with what, for what. It’s a comprehensive look into the workings of the pantry, and I was thrilled to have a small part in it.



You can also see me over at Complete Organizing Solutions talking about successful outdoor dining during the summer months, and then swing over to Lifetime Moms for the recipe for that Caprese Burger, which I ate outside now that it is finally warm here in Minnesota.

With that, I’m going to go decide what I should share first: the raised bed garden box or homemade vanilla bean ice cream?

Yesterday I planted my garden. Finally. I planted tomatoes, herbs, squash and cucumbers. I got dirt on my clothes and my hands. There was SUN. Today, I’m giving away an apron in preparation for all the splatters and spills that will come as my garden grows.

Flirty Aprons sent me this adorable cherry blossom apron, and I was instantly in love. In truth, I’ve never owned an apron, and it wasn’t because I didn’t need one. Evidence can be seen in full effect during the Christmas cookie season. I simply didn’t like what was available to me when I would go to purchase one. They all conjured up images of the terrible aprons I wore working in restaurants, which is where I got into the habit of wiping my hands off on my apron. Turns out that doesn’t work so well when you’re constantly grabbing the bottom of your shirt to do the same thing.

Flirty Aprons are anything but boring or drab. They offer a wide selection of trendy and vintage aprons for women, men and kids! I personally have my eye on a matching cherry blossom aprons for my girls, who have been dancing around in mine.


I’m giving away a Flirty Apron of your choice to one of you!

You can enter a total of three times. To enter:

1. Leave a comment telling me whether or not I’m alone in my apron-less ways.
2. Follow me on Twitter @FoodforMyFamily and tweet the giveaway. Then come back and link to your tweet.
3. “Like” Food for My Family on Facebook. Yes. I have a Facebook account for the blog. No, I still have not put up the button. Oops. Be sure to let me know that you did or that you already do “like” me.

Ends Wednesday, 5/19 at 11:59 p.m. CT. Good luck!

Smoothies are a great meal choice when you’re on the go. Choose fresh and frozen ingredients, and just a few minutes in the blender gives you a healthy, portable breakfast. Enter to win a Magic Bullet To-Go for further ease of smoothie prep by leaving a comment with your favorite smoothie recipe. Keep reading for more details.
I am guilty of skipping breakfast on a regular basis. While I feed my kids a healthy meal, I sometimes stop short of actually preparing something for myself, usually because I don’t have the time to sit down and eat it as I dress and feed the four kids, manage any work deadlines for the morning, sign planners and check homework, remember “mystery buckets” and brush hair. Because I’m up and moving, I don’t even consider eating, and before I know it, it will be 10:30 and I am famished, which is a shame when you consider my love for breakfast foods, and it probably also explains why we eat breakfast for dinner so often.

Smoothies are the answer to my breakfast-skipping ways. I start with milk and 100% fruit juice. When I’m choosing other smoothie ingredients, I naturally lean towards the berry side of things. Freezing berries means they’re always ripe and ready, and because they’re packed full of vitamins and phytochemicals, they make a natural addition to a healthy smoothie. Plus, they taste good.

I also use smoothie time to use up some of the greens I stock my fridge with, and it’s a good chance to get some extra nutrients in my body. Being that it’s spring, spinach is a must in my fridge, but you can also use kale, swiss chard, dandelion or beet greens and other green, leafy varietals you’ve got in your house. And consider throwing in some further added health benefits while you’re at it. Some possibilities include chia seeds, ground flax, hemp seeds, sesame seeds or coconut.

Once your blending device is full of all your smoothie ingredients, mix them up. When I was new to the smoothie-making game I often didn’t mix them enough. I thought that if they looked blended, they must be blended. Really, though, getting a bit of a cyclone in there and letting it go for a while will give you a more even and smooth texture, which is more of what I’d like in a smoothie.

And that’s all it takes to get a delicious breakfast that you can enjoy while walking around buttoning up shirts and smoothing down stubborn cowlicks. It also makes a good commuting meal, sitting snuggly in the cup holder on your drive to the office or appointments.

Magic Bullet wants to hear what your favorite smoothie is. Simply post your favorite smoothie recipe in the comments below before 5 p.m. ET on Friday, April 30th. Magic Bullet will choose their four favorite recipes. Winners will receive their very own Magic Bullet To-Go!