Two Kids and a Kitchen

Great Starts..

2009-05-09T16:24:00.000-07:00

I'm fairly certain my husband and I fell in love over breakfast. Not a particular breakfast...just breakfasts in general.

You see, there are many people out there who skip breakfast. Maybe they are short on time, or cutting calories, or just can't eat a big meal first thing. My husband and I do NOT fall into that category. I will happily eat carrot sticks and salad for dinner and lunch, so long as I started the day with a hearty breakfast. While many couples start their relationship on fancy dinners, the husband and I found ourselves at Denny's. And no, this wasn't after some late-night rendezvous (get your head out of the gutter). It's just something about the meal that started a perfect day.

In the early period of our relationship and marriage, we also ate meat. A typical "good" breakfast usually included bacon or sausage. I learned to make a pretty mean gravy, too. You can imagine that breakfast lost some of the luster when we swore off meat over a year ago.

Several weekends back, I wanted to make something different for breakfast. Pancakes are great, but I was looking for hearty and savory. I got the idea to re-create a gravy using vegetarian ingredients - basically making a white sauce with the right herbs. As it turns out, it hit all the right notes.

The Biscuits.

I used the recipe here, but substituted butter for shortening. What I LOVE about this recipe is how quick and easy it is. No kneading, rolling and cutting. And really, if you're just smothering it with gravy - who cares how uniform it is?

The Gravy:

1/2 a stick of butter
3 heaping tablespoons of flour
about a 1/4 cup of finely chopped onion
2 cloves of garlic, finely minced or grated on a micro-plane
1 teaspoon dried sage
1 teaspoon dried thyme
Milk to thin
Salt and pepper to taste
If desired: Morning star crumbles (for a more "sausage like" consistency)

1. Melt butter in heavy bottomed pan, add onions, and saute until translucent

2. Add garlic, sage, and thyme and saute for about a minute more.

3. Add flour, and with a whisk, saute until it turns lightly golden and bubbly.

4. Add milk to desired consistency. Add crumbles (if desired) and heat. Salt and pepper to taste.

To serve - crack the biscuits in half and smother with gravy. If the potatoes look good to you, I just chopped up some red potatoes, tossed with some olive oil and grated garlic, and baked in the same oven as the biscuits (450 for 20-30 minutes). Salt when done.

One of the two kids has a birthday.

2009-05-08T16:51:00.000-07:00

I am one of those lucky people who has exactly one boy and one girl. It is SO MUCH FUN to have one of each - as I get to experience the joys of raising both genders.

One of their most favorite things to do is pour through my cupcake cookbook: Vegan Cupcakes Take Over the World. The bright pictures and mouth watering cupcakes are better than any Dr. Suess book we have. About a month ago, they had managed to find the book (again) and go through the pictures one-by-one. Knowing that little bit boy's birthday was coming, little bit girl told me that her brother wanted the "cookie cupcakes" for his birthday. What a nice older sister she is.

Sure enough, little bit boy agreed. However, he ALSO told me he wanted BLUE cupcakes. So, I settled on two batches: "cookie" cupcakes for the family and "blue" cupcakes for the kids where he plays during the day. Thankfully, with the most diverse and complete cupcake cookbook ever - I was covered!

All recipes from Vegan Cupcakes Take over The World.

Basic Vegan Fluffy Buttercream
You'll use this for both recipes

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons extract (usually vanilla - but GO WILD!)
1/4 cup plain soy milk or soy creamer

1. Cream butter and shortening together.

2. Add in a cup of flower, beat steadily by hand - or even better with hand or stand mixer.

3. Add in the extract, beat well.

4. Add in the rest of the sugar, slowly, mix well.

5. Add in the soy milk or creamer, and beat until smooth and fluffy.

Golden Vanilla Cupcakes
For little bit boy's "blue" cupcakes

1 cup of soy milk

1 teaspoon of apple cider vinegar

1 1/4 cups of all-purpose flour

2 tablespoons of cornstarch

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of canola oil

3/4 cups of granulated sugar

2 teaspoons of vanilla extract

1/4 teaspoon of almond extract

1. Mix soy milk and vinegar, set aside for curdling (basically, you're making butter milk)

2. Preheat oven to 350 degrees and line cupcake tin with liners

3. Mix liquid ingredients and sugar together.

4. Place dry ingredients in sifter and sift into wet ingredients. Mix until just barely incorporated and no large clumps remain.

5. Divide into cupcake tin evenly, bake immediately for 20 - 22 minutes, or until a toothpick comes out clean.

6. Cool completely and top with butter cream. For "blue" I used cake decorator's coloring, but you can use food coloring or natural dyes (blueberry). I've made "pink" cupcakes using strawberries. I bought the Wall-E decorations at Target.

Chocolate Cookie Cupcakes

1 cup of soy milk

1 teaspoon of apple cider vinegar

3/4 cup of granulated sugar

1/3 cup of canola oil

1 teaspoon of vanilla extract

1/2 teaspoon of almond extract

1 cup of all-purpose flour

1/3 cup of cocoa powder

3/4 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon of salt
1 cup coarsly chopped chocolate sandwich cookies (like Newman-Os)

1. Whisk soy milk and vinegar together, set aside (again, buttermilk)

2. Preheat oven to 350 and line the cupcake pan.

3. Add sugar, oil, and extract to milk mixture and whisk until foamy.

4. Sift cocoa powder, soda, baking powder, and salt. Stir into batter in two batches.

5. Fold in chopped cookies, pour into cupcake liners evenly, and bake for 20-25 minutes. Toothpick should come out clean.

6. After cooling completely, frost with the vegan butter cream frosting mixed with another 1/2 cup to one cup of crushed cookies (depending on taste). These sort of go on like clouds, so you can't expect even perfection. Top with 1/2 of a cookie for garnish.

Ina's Mac and Cheese.

2009-04-05T17:01:00.000-07:00

So, I was home with a pseudo sick kiddo on Friday, and found myself watching all my favorite gals mid afternoon: Ina, Rachel, Giada, Sandra, and Paula. Watching these five makes for a great day - because you get such a wide perspective of styles: French gourmet, fast yet stylish, fresh and light Italian, an emphasis on entertaining, and good-old-fashioned-home-style. Awesome. It totally got the foodie juices flowing.

Ina's episode was about a housewarming party she was cooking for. In it, she made this wonderful mac and cheese. Now, I don't know about y'all, but I LOVE macaroni and cheese. It's really one of my all-time favorite foods. And when I say "mac and cheese" - I mean GOOD HOMEMADE mac and cheese. None of this box stuff will do. Ina's recipe made me want to jump through the TV and join the party. When they spooned it up, you could see the stringy melted cheese goodness.

So, clearly, I went to the store that afternoon and bought all the ingredients!

Ina Garten's take on Macaroni and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk (That's four cups!)
8 tablespoons (1 stick) unsalted butter, divided (only 6 T if you take my suggestion below)
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat oven to 375 degrees.

Boil the noodles as directed in a pot with olive oil and salt. Drain and set aside.

Heat the milk on low in a sauce pan. DO NOT boil it! Scorching = nasty milk.

In yet ANOTHER pan (yes, this makes three, and yes, it's worth it), melt 6 Tablespoons of butter. When melted, add the flour, and whisk steadily while cooking over low for two minutes (if you let up - the butter could burn!)

Once the flour/butter is cooked, add the milk (still whisking), and cook until it's thickened up. It'll just turn into a heavy cream consistency - don't expect gravy! Add a tablespoon of salt, the pepper, and nutmeg. Remove from heat.

If you have a food processor, now is the time to use it to grate the cheese. If not, you can do it by hand. If it's by hand, I would recommend grating it before you start (as it will take a bit!). In my case, the Gruyere was too small, but I had plenty of cheddar, so I just went for an overall volume of cheese (6 cups). My mac and cheese was probably a little less pungent, but that was probably better for the kiddos. Now, for those of you put off completely by the Gruyere (I am generally not a fan) - it does not overpower in the dish! It just adds a smoky flavor. If you're nervous about it (as I was) - I would flip the proportions and put in more cheddar than Gruyere.

When the cheese is grated and ready to go, add it to the milk mixture. Do not expect (nor try to force) the cheese to melt. It will do so in the bake.

Place in a 3-quart baking dish. Cover with tomatoes. For the breadcrumbs, this is what Ina says to do:

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

I omitted this step, and just sprinkled packaged breadcrumbs. I also topped with paprika for color.

Bake for 30-35 minutes, until the cheese is all bubbly and the top is turning brown. While eating, try not to turn into a 5 year old again while you're children are watching.

How about an easy week night dinner?

2009-03-24T08:18:00.000-07:00

Because that's what you've got here!
Take some French or Italian Bread, and place it in a 450 degree oven to toast. Sprinkle some Extra Virgin Olive Oil for added flavor and golden color.

Once all nice and toasty, "scrape" a peeled garlic clove across the top (the crusty consistency will grate the garlic for you). Layer with thinly sliced tomatoes, sprinkle with some basil, and then add the cheese on the top. Some salt for flavor, maybe some cracked pepper for oomph. Return to the oven, melt the cheese, and VOILA! Dinner! Make as much or as little as you need!

Sauteed Potatoes with or without eggs.

2009-03-22T09:22:00.000-07:00

Psst...is anyone out there?

Another all too-long blog hiatus for me. I really don't have an excuse this time. Life has gotten easier as this time of year is generally more relaxed. No holidays to contend with, a break in the requirements of teaching, and a necessary hiatus in spending usually means more time at home. For whatever reason, however, I have not been feeling the blogging mojo. I think part of it was the fact that I've been eating really yummy healthy unprocessed stuff. But it's nothing gourmet. Carrots and hummus pretty much rock, but I don't want to do a blog post about it. Maybe I'll just start taking pictures of it all...and post the pictures! At least then you'd have something to drool over.

One thing we have been doing is planning our annual trip out to Portland, Oregon. This has got me thinking about Mother's Bistro, a fabulous little restauraunt right in downtown. Trust me when I say that this place is on the list of "must dos" while out west.

Until we get there, however, I wanted to share a recipe adapted from a dish at Mother's. It works wonderfully for breakfast or brunch, but has a stewy-feel that would work for dinner too.

Red Potatoes and "Gravy" (Serves a really hungry 2-3, maybe can be stretched to 4 with sides)
4- 5 red potatoes cut in bite-sized, even, pieces
1 medium onion
1 green pepper
2 garlic cloves
1/2 cup Morning Star starters crumbles (can be omitted) - just makes it a bit more filling
pepper to taste
salt to taste
1 teaspoon seasoning salt
1/2 teaspoon thyme
1/2 teaspoon sage
1/4 cup nutritional yeas flakes
soy or regular milk. 1/2 cup.

In hot skillet, throw down around a tablespoon of EVOO. Sautee peppers and onions with 1-2 cloves of garlic (minced or crushed) and some salt.

When cooked and transluscent (don't burn the garlic!), toss in potatoes, thyme, seasoning salt, and sage, then cover. The extra liquid in the vegitables should help steam the potatoes. Turn down heat so has not to evaporate liquid.

When potatoes are nearly cooked through, add in the crumbles (if desired) and nutritional yeast flakes. When the crumbles are heated, add in the milk. If the "gravy" formed by the potatoes and milk looks too thick, feel free to add more milk.

In a new skillet (preferably non-stick), break eggs after oiling. When the whites turn opaque, add a tablespoon of water and cover. Let the eggs cook over, leaving the yokes looking opaque but still very runny. Remove from heat and plate: potatoes underneath the runny eggs.

This can be easily veganized, as the eggs aren't necessary. I also think it's better with soy milk!

Real quick for pizza lovers...

2009-01-12T13:24:00.000-08:00

One of the things I started this blog with was pizza. With our company this weekend, I perfected a couple of things and wanted to share...

(1) My sauce this weekend was PERFECT. Saute 1/2 of an onion (diced) with 2-3 large cloves of garlic put through a press or zester (minced if not an option) and olive oil. Once all nice and sweaty, dump in a can of diced tomatoes juices and all. Saute until the mixture turns pretty "dry" (most of the excess is out). Then add a can of paste, the volume of the can in water, and mix well over heat. The sauce will be pretty thick, and not simmer right (read: hot tomato sauce splattering all over the kitchen and you), so you just want to bring it up to heat. Process in a blender or with an immersion blender for a nice smooth consistency and flavor with salt and pepper to taste. If you want to add some herbs, feel free to do so with the diced tomatoes. We like fresh basil ON the pizza, so I opt to leave the sauce more plain.

(2) The crust was the same recipe, but I spread the dough out on parchment paper pieces to rise a little again (in little personal-pizza sized portions). At cooking time, I flipped the pieces over onto the grill (paper on top), and peeled the parchment off once placed. It worked PERFECTLY and yielded beautiful, crunchy on the outside/fluffy on the inside, crust. Usually the crust gets sort of mashed down, but this was GREAT. I also, as a first layer, spread garlic butter over the whole crust (after it was flipped like a pancake and the cooked side was up). THEN I put sauce down and made pizza as usual. Gave the part of the crust that didn't have sauce on it a nice taste.

Once the dough was on the grill, everything I'd done in the past was the same.

I totally need to do a tutorial on grilled pizza with everything and delete the old posts...put that as a "to-do" :)

A great weekend comes to a close...

2009-01-11T13:20:00.000-08:00

... and I am exhausted. Happy, but exhausted. Much loved an appreciated family came into town this weekend, and in typical "me" style I planned menus and cooked up a storm. They left satisfied, so I guess I did my "job." I really didn't push myself too hard - the menu left itself open to socializing as well as working. And, lets be real here, I love making a fuss for people in the kitchen. I made tomato soup and panini on Friday night, pizza on the grill Saturday (Love that FL winter weather), and for breakfast this morning I made waffles and scrambled eggs.

Although we didn't have this today, it would have been a perfect addition to a guest brunch. Especially this time of year, people like to eat healthy. This is easily accomplished by eating fresh (versus processed). Today, we piled fresh, halved strawberries on top of our waffles - but a side of fruit salad would have been just as apropos.

I'm sorry that this one is short. We have had one HECK of a week over here, and the old blogging energy is a little low today. Next week is finals, but hopefully I'll be able to sneak in another post before the week's out. That is, unless, we have another unexpected drama pop up early.

Berry-Pom fruit salad

Blackberries (or any sort of berry, really)
"clementine" orange segments (readily available during winter)
banana
Pomegranates

Dressing: lemonade (enough to coat fruit), touch of honey (sweeten to desired taste and calorie level), and a couple of pinches of garam masala. Mix well, then pour over fruit. The Pomegranate idea came from a middle-eastern family that I used to tutor for, as did the garam masala. It adds an interesting complexity and depth to an otherwise predictable fruit salad!

It doesn't hurt that it's pretty too.

An easy spin on Miso...

2009-01-03T17:29:00.000-08:00

So, to counter my devilish New Years recipe, I thought I would offer something lighter and healthier.

Ozoni is a traditional breakfast/brunch food fed to Japanese families on New Years Day. It has a history of being served to the elite in historic Japan - offered to Samurais and royalty alike. Today, commoners and elite share in the tradition as it is served in the hopes of bringing prosperity all year long. As a point of interest, many New Year's Day foods are served in Japan for reasons other than taste.

However, my reasons are found in the flavor. It's similar to miso, but has more vegetables. Moreover, it is often served with an un-sweet mochi that I just LOVE. I also have a bit of a confession - while I love the stuff on New Years, I usually get on a kick and make this throughout the colder months of January and February. It's simple, and fast. Now, I will admit that this is not traditional - but it is adopted from a family friend of Japanese ancestry. I say adopted because some of the "traditional" vegetables are hard for me to come by, and I don't add the chicken. Here's the "available in Florida" recipe (and I'll point out where the chicken comes in):

Ozoni Soup:

Per 3 cups of water in a pot (double and triple as necessary), add 1 teaspoon dashi, and one tablespoon of soy sauce. Bring to a boil in a pot big enough to add the following vegetables (pick and choose with your tastes) -

mushrooms (shittake - but I cheated and added baby portobellos)
scallions
julienned carrots
Daikon (Japanese radish)
Napa Cabbage
And really just about any other kind of vegetable that suits your fancy.

Now, if you want to add chicken, you should add and boil for about an hour BEFORE the vegetables - until the chicken is completely falling apart and easily broken up into pieces. If you're making this for a crowd,I see nothing wrong with making a whole chicken. But, if you're making it for a few, feel free to add a breast or a couple of thighs.

Let cook to desired tenderness (I let mine just barely Blanche, as I like crunchy veggies).

Serve as it is, or with savory mochi. To cook mochi, you can boil (my usual choice) or grill. I have to warn you, this is a very difficult ingredient to find online. You want to find a Japanese food store. The mochi pieces are shelf-stable, individually wrapped, and very hard. It has no bean paste inside, just plain mochi. If you're really stuck, and you want the full experience, ask the store owner for mochi used for ozoni. Otherwise, you can easily (and authentically) substitute tofu or serve with nothing at all!

I also should add that traditional ozoni is served with kamaboko, which is a difficult ingredient for me to find. If you can manage it - it should be included for authenticity!

And, just because I hate to leave you here without at least the knowledge of TRUE Ozoni (as in, made from someone who has had the recipe handed down to them), here are some links:

http://www.champuru.net/blog/2008/12/31/easy-ozoni-recipe/

http://1tess.wordpress.com/2009/01/02/ozoni-new-years-day-soup/

http://archives.cnn.com/2000/FOOD/news/12/29/ozoni.soup/

Happy and healthy 2009!

Like a cloud..

2009-01-01T17:23:00.000-08:00

I didn't intend on this being the post I made today. I mean, this was the grand FINISH to our New Year's Eve dinner.

However, considering they are GONE - all 12 of them - just 24 hours later. Well, I thought the cupcakes deserved the most attention. Anything that good simply has to be shared. And soon. Before your New Year's resolutions really kick in. I know too many of us are thinking about the weight game again. I know I am. But really, these are worth the temptation. Just eat one, and send the rest to work with your partner. That's what I like to do! Or give them away to a cupcake-needing soul. Be charitable!

The inspiration for these came in the form of the Hawaiian luau-style coconut cake. This is very popular at Hawaiian parties. Truthfully, it don't see the appeal. It seems so westernized. In fact, if you Google "coconut cake" you get southern concoctions before you get anything Hawaiian. Still, in an effort to make Asian/Hawaiian foods, and keep my littlest taste-testers happy, I opted for cake instead of just all-too-foreign foods.

I am so glad I did.

I have been extremely happy with the Vegan Cupcakes Take Over the World book I purchased a while back. Nearly everything I made has been heaven, and one unsuspecting carnivore happily told me they were the "best cupcakes he's ever eaten!" So, with that said, I pretty much stick to these recipes for most cake needs. I mean, why go to all the trouble of making a big old cake when I can simply decorate cute little cupcakes? Easier, and more FUN! The problem is that the cookbook doesn't have a coconut cake with coconut frosting recipe. So, I adapted from a couple of these recipes to suit my own needs.

Coconut Cupcakes (adapted from Golden Vanilla on Pg 33)
1 cup soy milk
1 teaspoon apple cider vinegar
1 & 1/4 cups all purpose flour
2 Tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cups granulated sugar
1 & 1/2 teaspoons coconut extract.
3/4 teaspoon vanilla extract

Coconut Butter cream Frosting (adapted from Coffee Butter cream frosting on pg 88)
1/4 cup shortening
1/4 cup margarine
2 cups confectioners sugar
2 tablespoons soy milk
1 & 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract.

(1) Make toasted coconut (for garnish): Place in hot dry skillet and stir, toss, move until it turns a pretty golden color. Pieces will be differently colored, and that's okay. I liked the different shades and the textures it adds to the cupcake. Make as much or as little as you like. I liked the crunchy consistency it added, and the taste was simply wonderful. I would make enough to really douse the cupcake, but it's up to you and your decorating feel. At minimum I would make a 1/2 cup. When it's all done, put on a plate, spread out, to cool.

(2) Take the soy milk and vinegar, whisk together and set aside.

(3) Prepare your cupcake tin; with paper cups or oil.

(4) Beat oil, soy milk mixture, sugar, and extracts. Sift in all dry ingredients for the cake. Mix until all the big lumps have gone away.

(5) Fill cupcake tin. Bake for 20-22 minutes. When done, transfer to a cooling rack and let cool completely.

(6) Make frosting: Take room temperature butter and shortening, and cream together using a hand mixture (there's not a ton here to mix, so the Kitchen aid Mixer is sort of overkill). Add in 1/2 cup of the sugar followed by 1/2 Tablespoon of milk and mix well. Continue to alternate by "1/2" until you have added all the sugar and milk. Blend in the extracts, and beat on medium until the frosting is nice and fluffy.

(7) When cupcakes are cool, frost away. I used a leaf tip to get the "feel" of coconut cascading down, but you could use a Ziploc bag with a corner to make a simple swirl. Or you could just use a knife and apply the frosting traditionally! (8) Garnish with coconut, and try not to eat the whole plate. I dare you!

Happy 2009, everyone!

2008-12-31T15:32:00.000-08:00

What does this old, beaten down, cookbook........and these bags of vegetables have in common?
Well, first you must need to know a little about my personal history.

I was born, what seems to be getting longer and longer ago, in Alaska. Around the age of 7 (which is when we relocated) my parents must have decided our family needed something besides what we were being afforded in this very cold state. They subsequently packed all our things, put them on a barge, and flew the whole family to our new home: Honolulu, Hawaii.

I lived there until I was 14 when my parents moved us to the "mainland" - Portland, Oregon. The years in Hawaii shaped my culinary attitude so much more than I am even aware of. Sashimi and sushi doesn't really seem like a delicacy - it seems like it should be part of an every day diet (although living in Florida, I have accepted the former). Words like poki and musubi peak my interest, and you haven't LIVED until you've tried local Ice Cream Mochi.

But I digress...

Those familiar with Japanese culture, know how important the New Year holiday is. Those of you that know Hawaii, know how integrated Japanese culture is (among others). With that said, I need to admit that my family didn't really celebrate the New Year until we moved to Oregon. That was when we became good friends with a family whose matriarch has Japanese Ancestry and was also relocated from the islands. For my entire high school career (and a bit beyond) I recall eating over there every New Years Day. When I moved to Florida, this same matriarch shared a few things with me so I could recreate the holiday in my own home.

In the past, New Years Day has included: shoyu chicken, chicken long rice, lomi lomi salmon, rice, sashimi, Kalua pork, sushi, ozoni, butter mochi, fermented black beans, and a few other items I know I am missing...and probably mispelling. At home in Florida, I did most of those same items - except for the black beans. But THIS year, trying to avoid meat as much as possible, I was stuck. Shoyu chicken can't be vegetarian - neither can chicken long rice, lomi salmon, or Kalua Pork. Those are some mainstays in the feast!

But sushi...well sushi can be anything I want it to be. And mochi is still safe. Thus our "new" New Years was invented:

Veggie, California, and Spicy Tempeh sushi rolls (last one is from Veganomicon)
Vegetarian Chop Chey (Korean noodle dish)
Salad with ginger dressing.
Butter and Regular Mochi
Coconut cupcakes adapted from Vegan Cupcakes Take Over the World.

For breakfast, we do Okinawan doughnuts.

For lunch, we will still do a version of Onozi, made without the chicken. I still have to use Dashi, but as we did for Christmas, all land animals have been eliminated.

Now, none of this has answered the questions posed above.

The bags contain the vegetables I pre-chopped for tomorrow's holiday and pre-mixed dry ingredients. It took well over an hour, so I'm glad I got that done ahead of time.

The cookbook is from the elementary school I attended in Hawaii. My mother gave it to me a number of years ago, and it is very "local" in it's flavor. Recipes passed down from generations are in there, and as such, it is one of my most treasured cookbooks. You can't buy that thing in stores. I can't replace it - but when I need a recipe that is "local" in flavor and authenticity - THAT is where I turn. So naturally, that contains some of the recipes I plan on using tomorrow.

You will notice that I don't have any of them posted here, now. I can't give you EVERYTHING in one post, can I? Moreover, I don't have any yummy pictures to post right now either. So...hold tight. I will be sharing them. But I do need fodder for the blog in the coming month!

In the mean time, cuddle up next to someone you love tonight (I plan on doing so), and have a fantastic evening. From my kitchen to yours - I hope 2009 brings nothing but the best!

Holiday Fondue.

2008-12-28T09:21:00.000-08:00

Growing up, my husband's family started the tradition of fondue. Now, for those of you like me, who associate fondue with cheese dip or chocolate (and that's it) - let me provide a bit of an education.

Google fondue recipes and you will find a wealth of cheese dips, dessert dips, AND recipes for broth boiling and deep frying all sorts of items. Basically, fondue can ALSO mean cooking raw meat items on your table - a perfect solution to a holiday dinner. After having done this for my family for the last number of years, I can tell you that I LOVE this tradition. Why?

(1) You can get really creative with the items. My husband's family uses beef, chicken, and shrimp. The chicken always comes out dry for me, and I avoid the steak. Consequently, when we started to fondue in our home, I opted for shrimp and lamb. I made a garlic aioli (some minced fresh garlic mixed in with some mayo) for a side, and included mint jelly for me. This year, concerned about some ethical issues with Australian lamb (namely, it's often slaughtered in China and not offered organic), we avoided land-meat all together and just went straight to sea food. I also breaded fresh mozzarella - going for a fried mozzarella feel. If desired , you can also move away from oil all together, and heat broth for cooking.

(2) You aren't cooking the items, so all you need to do is prepare them. If you hand make a lot of your dips, now you're putting in some work. However, even those can be done ahead of time to ease the workload on the day of the meal. Since I was doing this for my family, I opted for simplicity. Less time in the kitchen = more time over Christmas with my kids.

(3) Fondue is a very social meal. Since you need to wait for the items to cook, you spend more time talking and less time eating. It is perfect for entertaining - but a great "family dinner night" too for older kids. If you have a large family, and they are all young, I do not recommend this dinner. My daughter opted for a PBJ (she's picky, and it's Christmas, so why fight?) My son tried a shrimp, but decided the broccoli was best. Even if my kids did decide to eat the food, my husband and I could easily maintain ours and one child's plate. However, if you have too many helpless mouths to feed - perhaps this type of dinner should wait until you have older children to help - or kids are able to cook for themselves.
Holiday Fondue Menu:

1 loaf of french bread, with softened butter or olive oil.

One vegetable side. This year we opted for broccoli sauteed in garlic, olive oil, with some onion.

Fondue sides (homemade or store bought). Think about the sides you would want for the fried item. For our seafood menu, we stuck to tartar , shrimp , marinara (for mozzarella) and a remoulade sauces. For lamb, do yourself a favor and try some mint jelly. BBQ sauce for chicken and steak sauce for beef are good ideas too.
For scallops and shrimp - take raw (and peeled) pieces, rinse and bread. Easy way? Put Italian bread crumbs in a bag, place the item inside, and shake it. It coats everything nicely! The breading is light - adding just the tiniest bit of crunch.
For Chicken - I would consider doing something similar, but mixing in a tiny bit of chili powder. Depending on how spicy you like things, it's more of a southern fried chicken feel. You could also try your traditional breading (whatever family recipe you use), just working with smaller pieces.

For lamb and steak - do nothing except chop into chunks. 1 inch cubes, roughly - but a little bigger or irregular won't hurt.

I ran across the idea of trying fish this year, but haven't ever tried that in practice. My concern with really flaky fish, like salmon, is that it would fall off in the oil while cooking. It becomes a real bear to fish it out.

For mozzarella chunks, take Italian bread crumbs and 2-3 eggs. Blend the eggs well in a bowl. Cut small balls of fresh mozzarella in half, larger balls into quarters. Dip the piece in egg, then crumbs, then egg, and crumbs again.
For frying, we use peanut oil, as the scent isn't strong at all. Set the pot to around 350 - placing some sort of paper (doilies, paper plate, or I used festive tissue paper) to collect oil drips. I would NOT put down a nice table cloth, and have the oxyclean ready for oils stains on place mats.

Set aside some time for this meal, as the cooking and eating will leave you at the table for a while. For dessert, we usually do a chocolate fondue, but this year I made some Egg Nog Panna Cotta.

Chocolate fondue:

Take one bag of semi-sweet chocolate chips, and melt over double boiler with 1/4 cup heavy cream.

When melted and incorporated, add amaretto or fruit liqueur to thin down and add punch. Stir until shiny. If too much liqueur is required for appropriate consistency, you can add more cream in the above step.

Serve with whatever fruit suits your palate.

Holiday Crepes.

2008-12-27T20:07:00.000-08:00

Welcome back from the holiday! I hope yours was as phenomenal as ours. It was probably the best we've ever had with the kids. It really is a wonder as they get older.

Shortly, I will be posting our holiday dinner traditions, but first I thought I would post our holiday breakfast traditions.

My father and sister were both born on Christmas Eve, which means they pretty much controlled the day. Consequently, Christmas was on CHRISTMAS. Now, my husband, the product of an airline family, usually had Christmas on the Eve. Why? Because it was far easier to get the Eve off from flying than the day itself (everyone wants the day off). Upon marrying, we also married our traditions. We still do the kids on Christmas, but I really make a two day event out of the holiday. We do a fancy, labor intensive, Christmas Eve breakfast. However, Christmas Day I make something simpler and meant for nibbling. Something grab-able between gifts. For Christmas this year, I made a crumb cake. I was less than impressed. But for Christmas Eve, I made our traditional crepes.

On the 23rd, I make the batter. It sets over night in the fridge. It's nothing crazy, and found in my cooking bible, Fannie Farmer.

Whip up two eggs, and 1 cup of milk.
Add in 1/2 teaspoon of salt, and 1 cup of flour.
Add two Tablespoons of melted butter.
Cover and let sit for at least 30 minutes. Overnight in the fridge is fine.
Just give it a good whisk when you get up.
Can easily be doubled (I do every year)

In a hot, 5-7 inch skillet (or crepe pan), melt a dab of butter. Pour in several teaspoons of batter and swirl the pan around to get it to coat evenly. You want this over medium heat. Once the pancake is cooked through - flip and cook for right around 10 seconds. Place aside and cook the rest.

We fill ours with strawberries, but bananas and savory fillings will rock your holiday too! My daughter's (down below) just had syrup and whipped cream. You can truly let your imagination GO with crepes - nearly any combination is tasty and FESTIVE. Even though crepes really take just a tad more work than pancakes, the results seem so....polished.

I used to roll the crepe - but then I just went to the quarter fold and spooned fruit over the top. MUCH easier - and just as pretty!
So go make you family some post-holiday crepes. Who says you need a special reason!?

Edible Holidays...

2008-12-23T10:52:00.001-08:00

I thought since my previous post outlined edible gifts not really meant for eating, I thought I would share a couple of my "gift basket goodies" that might put your tummy into the holiday spirit.

Every year, I make fudge. I send some with my husband to work, I take some to my school, and then I apportion out what's left into gift baskets galore. Really, I've gotten more comments on the fudge than anything - and consequently I've been making it for years now.
I have learned - over the years - that fudge is really an art. First of all, you need a really good recipe. I took care of that when I started - off of my standard all recipes.com. I have no IDEA who Aunt Teen is...but she rocks.

Second of all, you need trial and error. NEVER plan exactly how much fudge you need to make. Plan to make several batches, and don't feel bad if you have to toss one. Now, if you make fudge year round, you might be able to stay "in practice." I cannot. I make it only during the holidays - and it never fails that I screw up the first batch. Also, start and finish your first batch - to determine what needs to change. For example, I made FOUR BATCHES this year before I realized that I screwed them all up. Joy. I was in "holiday go time" cooking mood, and just wanted to cross it off my list. I was so excited to be done, only to realize that I really wasn't. Double joy.

Thirdly, a candy thermometer can't hurt - although it isn't completely necessary once you get everything down to a "science." Supposedly, you're supposed to hit 234 - but I never do. Mine usually rests at 225, which gives me a creamy, milk chocolate like fudge.

ONLY CUT once it is completely cool. I would wait over night.

Now, without much further ado:

Aunt Teen's Creamy Fudge:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (one can yields two batches)
1/4 cup butter (half a stick)
1/4 teaspoon salt
2 cups milk chocolate chips (about one bag)
1 cup semisweet chocolate chips (about 1/2 of a bag)
1/2 cup chopped nuts (I always omit this)
1 teaspoon vanilla extract

In a medium to large sized pot - mix the marshmallow cream, sugar, milk, and butter over medium heat. STIR CONSTANTLY. In fact, I usually employ my husband to do this job for me. I provide something to drink, my thanks and adoration, oh...and he gets some fudge afterward.

Please note DO NOT use a dutch oven. It creates too much surface area of the sugar mixture to the bottom of the pan. NO GOOD. A medium sized pan is best.

The mixture will turn lumpy, to smooth, to lots of small bubbles, to BOILING. Once it hits BOILING - start a 5 minute timer. It doesn't have to be a rolling boil, but if you stop, and the boiling goes, start the darn timer.

If you have a thermometer, go ahead and stick it in here. For a firmer fudge, head up to 234 - which will take closer to 7 minutes. For a softer fudge (which I prefer) stop at 225.

Once the mixture hits the right temp, take off the heat and add the chocolate chips. Stir to melt, and then add the vanilla. Stir until creamy and shiny. Pour into 8 by 8 square pan and let cool completely.

If your fudge is creamy - but TOO soft, you need to cook it longer. If it is crumbly, you cooked it too long.

Don't worry - there's a quicker and easier treat that you can make concurrently. Or by itself. Personally, I prefer these to the fudge.

Holiday Layer bars:

1 stick of butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 1/2 cups flaked coconut
1 cup chocolate chips
1 cup butterscotch chips (can substitute these with the holiday colored ones if you want)
1 14 oz can of sweetened condensed milk

Preheat oven to 350. While oven is heating, stick the butter in a 9 by 13 pan, and place in the oven. When butter is completely melted, mix in the Graham crackers. press into the bottom to form a crust.

Sprinkle on all the ingredients in the following order: milk, nuts, chips, and coconut. Be careful when you add the milk. Pour slowly so it will be all over the crust - you won't be able to spread it around after.

Press the layers together with the bottom of a measuring cup - or some other firm object.

Bake for 30 minutes and cool completely before cutting.

Christmas Cake Balls.

2008-12-22T19:36:00.000-08:00

This is a re post from something I did in the summer. I guess I got a little case of Christmas in September....so I thought I would re-share them. Cake balls with Christmas sprinkles seems a bit more timely now!

Homemade Gift Giving

2008-12-21T19:16:00.000-08:00

First of all, I want to start by saying -

Hooray for Christmas break!

I took a bit longer of a hiatus than I had intended, but I forget how busy school gets right before the break. I really try to get everything done so I won't have a lick to bring home. I managed - but it didn't leave me much time to do anything else. Besides, that is, my gift baskets!

At holiday time, I always make gift baskets for friends and family. In years past, they have included (primarily) edible goods. But this year, I went more so in the direction of useful goods as well. Goods that won't add anything to your waistline. Candy Cane Sugar Scrub - this has been a HUGE hint for 2 years now. NEVER again will I buy the high-priced variety in the stores. All natural, and effective, for clean and exfoliated hands.

Sugar in the Raw
Extra Light Extra Virgin Olive Oil
Peppermint essential oil
Vanilla Essential oil

Pour sugar into a bowl. Add olive oil until the sugar is well saturated, and then add a little more. You want it to be mostly sugar, but enough oil to coat the hands well.

Add oils to desired power. I also love to make one with clove and cinnamon, but had mint on hand this year. To use, lather on, rinse, and pat dry.

Holidays in a Jar (from the Publix Greenwise Magazine)

To do this, I highly recommend hitting up your local wholesale warehouse (BJ's, Costco, or Sam's). You can also check out the Latino section of your grocery store - where they have the commonly used spices (Badia). They are far cheaper than the ones in the baking isle!

1 part ground nutmeg
1 part anise seed
2 parts whole cloves
3 parts ground or stick cinnamon
1/3 part ground ginger

Mix together and pour into containers. To use, mix 1/2 cup to a quart of water, bring to a boil, and then let simmer. The scent will fill your home.

Also in the baskets this year - fudge, layered bars (will post soon), popcorn seasoning, minty powdered coffee creamer, and sugar cookie mixes with sprinkles. Hopefully my friends and family will enjoy using these as much as I enjoy making them!

The Way to a Man's heart...

2008-12-13T17:07:00.000-08:00

Is through his stomach - or so my husband tells me. I am sure there are other ways, but delectable delights haven't hurt.
Shortly after meeting my husband, he told me that his two favorite desserts were carrot cake and key lime pie. As it turns out, both are insanely easy to make! Hooray. Of course, as with most things, just because it's easy to make - doesn't mean it's easy to make well. My first attempts were oily and heavy. Tasty, but not heavenly. I actually put carrot cake on the back burner for awhile.

Then I attended a state activity, and was served carrot cake via catering. While what I had was okay, it made me remember what I had made in the past. Even imperfect, it was still better. Which made me want to re-work my old recipe and find perfection. I think I was able to do just that.

Better Than the Bunny's Carrot Cake

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 Tablespoon vanilla
3 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 small can crushed pineapple, drained.
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 cups grated carrots
1 cup chopped nuts (walnuts or pecans do well)

(1) Preheat oven to 350 degrees, grease a 9 X 13 pan.
(2) Mix flour, salt, powder and soda together in bowl - set aside.
(3) In large bowl with whisk, whip eggs. Add oil, sugars, vanilla, and spices. Mix well.
(5) Fold in crushed pineapple and carrots.
(6) mix in dry ingredients including nuts.
(7) Bake for 40 - 50 minutes, until cake tester comes out clean.
(8) Cool completely before frosting.

Frosting:
1/2 cup unsalted butter
8 ounces cream cheese
3-4 cups powdered sugar
1 teaspoon vanilla
1 cup nuts.

(1) Blend butter and cream cheese.
(2) Add in sugar. If you like a sweeter more "frosting like" consistency, use more sugar. If you want a creamier frosting - more cheesy - use less. I liked it at about 3.5.
(3) Add in vanilla.
(4) An electric mixer (handheld, stand, whatever) works best.
(5) Sprinkle nuts over the top after frosting, if desired.
If you're curious how I decorated the carrot cake, 1/3 of the way down I started the top of my carrot with a large piping tip. I just swirled around the tip to get the orange design. For the leaves, I just had fun with the leaf tip - which was surprisingly easy to learn!

Pumpkin Pie Haters Anonymous.

2008-12-07T11:12:00.000-08:00

I have a shocking secret - I really don't like pumpkin pie.

Really, I don't love anything pumpkin or squash related. Not by itself, not in a soup, not sweet, not savory....just NOT.

I was really quite content to leave Pumpkin Pie off my holiday table, until I tried I grocery store creation. You know, one of those things where they give you the recipe in their weekly flier? Now, let me explain that this is NOT my typical all-natural recipe. Amongst my list of "not usually consumed" are Cool Whip and anything Jell-O. In the future, I think I will be trying to modify this with more natural ingredients.

But, for the short-term, this was an enjoyable and easy treat! For this no-bake recipe, I first baked the crust in the oven, hot and waiting for the apple pie. When finished, I removed it, and then stuck the just - finished apple pie in the oven. The timing was perfect, and I was able to wrap up the "custard" in just a few minutes. A very low-stress pie for the holidays.
Turtle Pumpkin Pie - Adapted from Publix Grocery Apron's recipe line

1/4 cup + 2 Tablespoons Caramel Ice Cream Popping, divided.
1/2 pie crust recipe, (or use a simple graham cracker crust - you can buy these already made).
2 oz chopped pecans
1 cup reduced-fat milk
2 3.4-0z boxes of Jell-O vanilla flavor instant pudding and pie filling
1 cup canned pumpkin (can substitute 1 15.5 oz can cut sweet potatoes, drained and mashed)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces cool whip.

Prepare the pie crust. If using a pastry crust, go ahead and place in pie pan. Then bake at 400 or so until it just begins to turn golden. Since you're not baking the pie, you must bake the crust!

Spread 1/4 cup of the caramel onto the bottom of the crust. Sprinkle the pecan pieces.

In a large bowl, whisk together the milk, Jell-O pudding, pumpkin, cinnamon, and nutmeg until well blended. Stir in one 1 and 1/2 cups of the Cool Whip into the pie. Chill for at least one hour (longer won't hurt it).

When chilled, top with remaining cool whip and drizzle remaining caramel. Sprinkle with pecans if desired.

The. Best. Apple. Pie. EVER.

2008-12-03T16:52:00.000-08:00

I remember the first time I made pie.

It sucked.

It was middle school. You know how nearly all middle school students are impatient and crazy? Well, I was no different. In fact, I'm fairly certain that God gave me the heart to teach to punish me for my youthful nuttiness.

Well, maybe not. But I certainly feel bad for my former teachers.

All I know was that I tried my best to chill and craft the perfect crust, fill it with the perfect pie filling...and...it sucked. The pie crust may as well been bricks. I don't even remember the filling. And this is with the undiscriminating tastes of a 13 year old. So, I can only imagine what I would think of it now.

Anyhow, since that first attempt, I have been scared of pies. Convinced I was somehow genetically incapable, I avoided them. I purchased store-bought ones and thought I would never be brave enough to try again. But then, last Thanksgiving, I was. I got it in my head I was going to make home-made apple pie. I scoured the Internet for "just" the recipe - and searched for a "simple" yet tasty pie crust. I put a lot of time and effort into this pie - and for the creation, you know what I got?

"WOW, this pie is REALLY GOOD!"

Honest, but surprised, acclaim. I'm not sure if it was good or bad. But, whatever, it worked.

So, over the last year I have perfected the recipe, and it now owns a place in my recipe hall of fame. Not sure who Grandma Ople is - but she rocks my Thanksgiving table EVERY YEAR.

Here's how to make it...

"Grandma Ople's Apple Pie" (from based from recipe found at allrecipes.com)

Double pie crust
1/2 cup unsalted butter
1/4 cup water
1/2 cup brown sugar
1/2 cup white sugar
sprinkling of cinnamon
3 heaping tablespoons of flour
5-8 peeled, cored, and sliced granny smith apples.

Make the pie crust, chill four 4 hours or longer (as directed).

Once crust is done chilling, leave it in the fridge, and start by preparing the apples. You want the slices to be fairly thin (1/4 inch). If you like chunkier pies (with firm pieces) - then you might want to leave them a bit thicker. I like apples just shy off applesauce. They still hold their shape, but they mush easily in the mouth. I detest crunch apples in a pie.

In a large bowl, toss the apples with some cinnamon. Set aside while you prepare the pie pan with the bottom crust. Fill the top with apples so it is slightly mounded. Pack it down to get lots of apples in. Lattice the crust - a must for the next step!

In a small sauce pan, melt the butter (sometimes, I put the stove top on REAL LOW so this happens while I'm doing everything else. Then I crank it up to do the next steps). Mix in the flour to make a paste. Three level tablespoons leaves the pie too runny, you need the extra flour from the rounded tablespoons. After the flour and butter is well incorporated (use a whisk), mix in water and sugars. Whisk well, wait for boil, and then reduce temp and simmer for 5 minutes.

Pour the mixture over the pie, slowly, so that all the good stuff gets into the pie lattice holes. Place on a jelly roll sheet (or something else with a lip) covered with aluminum foil (the pie will likely boil over). Bake in a preheated, 425 degree, oven for 15 minutes. Then bake for 45 at 350 degrees (reduce the temp, but don't remove the pie). When the top crust gets all golden and pretty, and the apples don't give at all to a butter knife, you're good.

Let the pie sit for a while, to let the flour really work with the liquid. Pie is sort of like meat in the sense that if you cut it too soon, the good juices will run all over the place. Better to let the liquid turn to a thick jelly-like consistency to allow for pretty cutting.

Serve however you like apple pie: with ice cream, whipped cream, caramel, or all by itself. My favorite is a secret day-after-Thanksgiving breakfast treat.

Pie crusts (The first of a 3-part series)

2008-11-30T13:56:00.000-08:00

I make the best apple pie. Really. I do. I mean, I suppose it could be tied with someone else, and if you prefer dutch apple then perhaps mine won't suit your fancy.

But, if you like a delicious apple pie with a lattice crust, then my pie is for you!

Alas, the recipe is not "mine." It is recovered from an online source and modified slightly after trial and error. Since it's not an old family secret - I will share my recipe. Just not today.

Today, I am sharing the basics of most pies: The crust. However, rest easy. In the coming days, I will share my holiday creations...with pictures! So do not fear. You too can try the BEST apple pie ever!

You can find the crust recipe here, but this is how I do it.

Refrigerate, for a good long while, the bowl, pastry blender, and shortening. Really, I'd chill all this stuff the morning before (if you plan to make the pie crust at night, for a pie the next day) or the night before (if the pie is to be made the next morning, crust and all).

In the COLD bowl mix - with a fork or whisk - two cups of flour and 1 teaspoon of salt. Then, with a COLD pastry blender and a COLD 1/2 cup of shortening, cut in the fat. Basically, you want to use a large bowl and from one side of the flour mound to the other you want to move in a "rolling" manner. Swooping down, working the shortening, until you have a "course cornmeal" consistency. It IS possible to overwork the dough - which will leave a chewier crust. Basically, if you still have some pieces the size of the end of your pinkie finger, go ahead and stop. Big golf ball-sized globs are not cool.

Now, with a cup of water ICE COLD (I literally put ice in and swish it around), go ahead and slowly add the amount that you need. Mix with a fork. The original recipe calls for 1/2 cup, but I usually use less. You want the dough to just come together, so add a little at a time. Too much (or too little, for that matter), and your crust will be brittle to work with.

Divide in two, wrap in saran wrap or place in a Ziploc bag, Refrigerate for four or more hours. Overnight is perfectly acceptable.

To roll, add flour to a clean surface, and your rolling pin. Flour your hands, work the dough into a rough ball, and with as little movement as possible roll the dough out. Add flour as needed to prevent sticking. Place into a greased (or buttered) pie pan. You fill the pie, and then place the top part on. The trick is to manipulate the dough as little as possible!

If the crust breaks - do not fear. Place the broken pieces in the pie crust, and press the pieces together against the "fault" line. That little line might turn out to be a little less desirable than the rest of the pie, but you won't notice such a small part! Neither will your guests.

For a lattice crust, you cut the rolled out top in strips. Make a perpendicular cross with your two longest strips, and then work down from there. Lifting the pieces that you want on top, leaving the pieces laying down that you want under. Go here for some pictures. They use the same method, but don't start with a perpendicular cross like I do. I also cut fatter strips, because I think it looks prettier.

Now, unfortunately, crusts take lots of practice. In order to be ready for Christmas (without being inundated with pies), go ahead and make crust cookies. Use cookie cutters to cut out shapes in rolled out dough. Sprinkle with cinnamon and sugar, bake at 400 or so for 10 minutes...or until the edges turn a little golden. Consume with glee, making notes of changes for next time.

I also want to add that some swear by buttered crusts. There may be more wonderful ones out there. However, following the above recipe gives be wonderfully flaky crusts, every time. AND, the ingredients are always something I keep on hand - in the pantry.

Sometime in the next week, I will post the apple and pumpkin pie recipes from Thanksgiving. Neither are mine (sob!) and one is a total diversion from my natural ways - but both were TOTAL hits this holiday!

62 days?!? How about some Apple Butter?

2008-11-29T09:20:00.000-08:00

62 days? How on earth has 62 days come and gone without so much as a hint at my blog?

It has been a busy fall at our house. Thankfully, it has also calmed down a great deal. I was tutoring in the evenings twice a week. While the money was nice (really nice, in fact) - I can see now that it just wasn't worth it. My kids still ask me, daily, if when I pick them up we're going home or to meet Dad so I can go tutor. I tell them - EVERY DAY - Mommy isn't tutoring any more. It's like they're traumatized. They jump up and down, whooping their arms, when I announce that Mommy is taking them home. Causes a little bit of remorse, you know?

The children aren't the only one showing signs of neglect. For the first week or so after tutoring ended, my husband told me several times each night: "I'm happy that my wife is back, I was tired of spaghetti." Okay...okay...I get it. Mommy doesn't get to work additional hours. It may not be a "woman's" place - but the home is certainly MY place. Don't get me wrong, I love teaching - and it enriches my daytime. It's just that half the reason that I got into teaching was the schedule. I had forgotten that motivation, and got a little greedy. It's not all bad though - I socked enough money away to get family annual passes to Universal Studios!

Whatever the fall was like, winter is looking better. My house is clean, I'm caught up in my classroom, and I'm finding time back in the kitchen again. Upon urging from my husband, and a few loyal, neglected, readers, I thought I should return here as well. Refreshed, renewed, and ready for THE season!

I have some goodies coming in the weeks ahead - my annual fudge, bar cookies, and this year I will be trying peppermint sticks! I have some tried and true recipes, a few new finds, and some carrots screaming to be made into a cake. But this is all "planned" not created. In other words, there are no drool-worthy photos or treats to share...today.

What I DO have, friends, is apple butter. Yummy, yummy, apple butter - made easy. In a crock pot. Now, the downside is that you do have to devote the day to apple butter making. But, it's low mess, low energy, and high YUM factor!
Got this here.

5 1/2 pounds Granny smith apples
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger

First, prepare the apples. Loyal readers will remember my list from awhile back. I got an item on my list early - in preparation for Thanksgiving pie making. The peeler/slicer/corer made quick work of most of the apples. I just had to run a knife through the slices for a good chop. It was a pretty rough cut, I didn't take too much time chopping the slices - and they were not in pretty, uniform pieces.

Then, in a BIG bowl, mix everything above together. I found two clean hands worked best for this job.

In a crock pot (no small ones, a medium to large), set on high for one hour. Then on low for 9 - 11 hours. Stir occasionally, more as the apples break down. Over time, you will see the mixture go from apple pieces, to a sauce, to a smooth apple sauce. Use a whisk to assist in this process of making things smooth and spreadable. Then, as you cook it longer it will turn that lovely brown, apple butter color. Might I suggest that you consider tasting it once the apples break down into a smooth sauce. I really thought this apple butter needed a bit more spice. If you like it more apple-like, then this will be just fine.

It makes a real lot, so canning, gifting, or freezing will likely be in order. Unless you have a big family, or REALLY like your apple butter!

Consider serving with french bread, either warm and fresh, or day old and toasted with butter. It's perfect either way!

Happy Cow Cupcakes

2008-09-28T17:16:00.000-07:00

So, I have been on the prowl for amazing cakes and cupcakes for a little while now. I had heard some great things about these Vegan Cupcakes, so one evening, I purchased the book.

While we don't practice strict veganism, I love the idea of being able to make cakes and cupcakes without the necessity of animal products. One, I love the idea of shelf stable foods. If they're shelf stable, I can always keep the ingredients on hand. Secondly, buying ethically reasonable animal products gets expensive, so why not just go without the animal?

I made these Mint Chocolate cupcakes along with some carrot cake ones. I didn't love the carrot cake variety - but these were amazing. I must say, the cake part was as good, if not better, than any other cupcake I have tried. I didn't miss the eggs or the milk. In fact, these cupcakes were far and away better than any traditional ones I had tried as of late. I will be turning to this cook book a lot in the future for wonderful, tasty, treats.

Chocolate Mint Cupcakes.

Chocolate cupcakes:
1 cup soy milk
1 teaspoon vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Mint Icing:
1/4 cup shortening
3 cups confectioners sugar
1/4 cup soy milk
1.5 teaspoons mint extract
1.2 teaspoon vanilla extract
1 drop green food coloring

Chocolate topping:
3 tablespoons soy milk
1/3 cup chocolate chips

Whisk the milk and vinegar together in a large bowl, and set aside to let curdle.

Preheat oven to 350 and line muffin tin with paper liners.

Back to the milk mixture: add sugar, oil, and extract. Beat until foam forms.

Sift dry ingredients together, and then add to the wet mixture. Start by adding half, mix, then add other half. Mix until all the large clumps are gone (small are okay). Fill cups 3/4 of the way, bake immediately for 18 to 20 (or until they test clean).

Cool a couple of minutes in the pan, and then on a rack.

When the cupcakes are cool, mash the shortening in a bowl for the frosting. Add the sugar one cup at a time. When all mixed together, add the rest of the ingredients and stir well. Frost with a knife, or add to a pastry bag for effects like the pictures.

Last step: nuke the soy milk for 30-45 seconds. Add in chocolate chips. Stir vigorously until all is melted. Let sit for 10 minutes before spooning over the top of the mint icing.

Garnish as desired. Eat with a smile.

Almost Gibassier...ALMOST.

2008-09-26T17:15:00.000-07:00

On a recent tour in the city of roses, I was introduced to a french "pastry" called Gibassier. I say "pastry" as it doesn't meet the American standard of it. When we think of a pastry - we think a danish, or maybe a croissant. Certainly not a bread based, faintly sweet, roll.

Oh, how we miss out.

Well, upon trying the Pearl Bakery's creation - I went on a mission to find a recipe. And I DID! However, in the absence of orange water, I have delayed the re-creation. Until, that is, I found the Artisan Bread book.

In surfing through, I found a recipe for Sweet Provencal Flat bread with Anise Seeds. It contained Anise and Orange - two of the central ingredients in my beloved Gibassier. It didn't look EXACTLY the same (it lacked the candied orange peel) but it did look close...so I bought the rest of the ingredients and gave it a whirl.

It wasn't exactly what I was hoping for, but with a little tweaking it could be. I just adore the licorice flavor of the anise, but I would like more complementary orange flavor. I think next time, I will up the sugar a little and add the candied orange peel. Hopefully then I will be able to mimic the flavor of the amazingness that is Gibassier.

Sweet Provencal Flat bread with Anise Seeds (makes 4 1 - lb loaves or 8 + smaller loaves)

2.25 cups water
1/2 cups orange juice
1/4 cup olive oil
1.5 tablespoons granulated yeast
1.5 tablespoons salt
1 tablespoon whole anise seeds
1.3 cup sugar
Zest from an orange
6.5 cups all purpose flour.

Mix the wet ingredients with a spoon, add in the flour. Use hands if necessary, and let rise and fall over the course of two hours (or more if necessary).

Use immediately, or chill for up to 14 days. I let it chill over night, which made it easier to shape.

Roll about 1/4 of it into a ball, then roll that out onto a well floured surface, about 1/2 inch in thickness.

Now, this is where my instructions differ from theirs. They require a pizza peel and a bread stone. I have neither, so here is what I did.

I greased a pan, cut the above loaf into 4 triangular pieces, and placed them on a greased sheet. Then I dusted the top of each loaf with a hefty amount of table sugar, and let rise for about 15 minutes.

I placed in a pre-heated 450 degree oven for 18 minutes each, until they turned golden brown. The pan was on the middle rack, but below it was a broiler pan. Before putting the bread in, I added 1 cup (plus a little) water to the broiling pan. The steam gave the bread a nice sheen.

When done, I lightly buttered the top of each loaf, and then sprinkled more sugar on the top. Then I let it cool on a rack.

The result is something apropos for a brunch or breakfast.

Heck, I'd eat Gibassier all day long given half a chance.

Homemade Filled Doughnuts. With Chocolate.

2008-09-25T17:14:00.000-07:00

So, the Queen has mentioned the book Artisan Bread in Five Minutes a Day in her posts. Consequently, I had it in my "cue" of books to purchase. A couple of weeks back, I decided to pursue some "retail therapy." Well, like any other good foodie...I didn't find myself a good pair of shoes, or great purse. Instead, I went ahead and grabbed two cookbooks I had been eying. The bread cookbook being one of them.

I dutifully surfed through them searching for the first two items to sample. I will post about the OTHER item in the coming days, but I have to tell you - both turned out wonderfully! I am so excited to sample all the other great recipes.

Today's item is a pastry, and I think I was attracted to this "different" sort of bread. They are similar to something I make on New Years called an Okinawan Doughnut. The only difference is those are made with Soda and Powder as leavening agents, while this recipe is made with yeast.

Oh, and these have chocolate. Therefore, these are FAR superior.

Homemade filled Doughnuts, From Artisan Bread in Five Minutes a Day

Brioche Dough, as written in the book. I would half this (makes 4 1 lb loaves as written):

1.5 cups lukewarm water
1.5 tablespoons granulated yeast
1.5 tablespoons salt
8 eggs, lightly beaten
1/2 cup honey
1.5 cups (3 sticks) unsalted butter, melted
7.5 cups flour.

With a spoon, mix all wet ingredients together. Then follow with the flour. The dough is REALLY wet (like you did something wrong) because as it chills it sets up better. I actually added another half cup of flour to make myself feel better. I would probably (in hindsight) add another half cup to make it easier to work with later.

Let rise until it falls on itself. Over two hours. Then chill for awhile. Overnight is probably best, but you can let it sit in the fridge for 5 days.

When you're ready to rock, take a pound of the dough (a quarter of it, if made as written), and roll out on a well floured surface in a rectangle. Make 2 by 2 inch squares with a pizza cutter, place 5 or 6 chocolate chips in the middle of each piece, and gather the sides up. Pinch away, use some water if you need it to close everything up.

Let sit while you heat your oil to 360 or 370 (I kept it sort of low to make sure it didn't get too hot too quick). You're deep frying, so fill the pan accordingly.

Drop in as many as your pan can comfortably hold. I used a dutch oven, and added 6 or 7 at a time. Don't overcrowd! Let them turn golden brown, flip, and let them get golden on the other side. I actually found that they flipped themselves...which was sort of cool.

When they're done, let them dry on paper towels. Then I heavily dusted them in powdered sugar.

Great brunch or afternoon tea treat.

Mozzarella Stuffed Mushrooms.

2008-09-23T17:12:00.000-07:00

An easy appetizer or light meal.

Mushrooms were on sale this week, so I decided to pick up a package of whole mushrooms. Now, I had some mozzarella, tomatoes, and basil for pizza as well. I decided to marry the ingredients and discovered these.

I like the meaty texture of mushrooms, mixed with the melty consistency of the mozzarella. I used fresh mozzarella here, but you could use many different types. I'm, thinking some Monterrey jack and Mexican flavors would add something unexpected.

Fresh Stuffed Mushrooms.

Small, whole, mushrooms (as many or few as you want). The variety is up to you, but should be stuff-able.
salt, garlic powder, and cracked pepper.
Fresh mozzarella
Fresh Basil
1 Fresh tomato, seeded, juiced, and diced into small pieces.
A tablespoon or so of pine nuts, for garnish (1-2 nuts on each mushroom.
Italian Bread crumbs.

Preheat oven to 374, and lightly grease a baking sheet with rims (the mushrooms will juice).

Set the mushrooms out, sprinkle with rock salt, garlic powder, and cracked pepper.

Stuff a cube of cheese in each mushroom. Add in a few pieces of tomato and a little bit of basil. Really pack it in there.

Sprinkle bread crumbs over the top, and bake until the mushrooms are soft. 15 minutes or so.

Place a nut or two on each mushroom, and serve.

I drizzled mine with a bit of olive oil and balsamic. That could be left out.

Is September too soon to be thinking of Christmas?

2008-09-21T15:47:00.000-07:00

Dearest Hungry Santa,

(AKA, the hungry husband)

I wanted to go ahead and have you start thinking about the upcoming holiday. I know, I know. If it's not December 20th, you still have plenty of time, right? Might I gently suggest that perhaps getting a little jump on things might allow you to find my "little" desires at a more reasonable price that's also less hurried? I'd just assume get a stocking full of actual goods, rather than the pictures of goods to come. Can we agree on that?

So, now that I have your attention, I'd like to request a handful of goods for my kitchen. A myriad of do-dads that will help me whip up any number of delectable delights. Thingamajigs galore. A good number of these were found at Williams and Sonoma - but feel free to do your own research and buy them elsewhere.

Just one thing, hungry Santa...remember that "cheap" isn't always the optimal criteria to choose by. Remember that awful hotel we stayed at while evacuated for Hurricane Frances in 2004? Sometimes a little more is worth it :)

With that said...

This first item is a type of grater. It's smaller and easier for me to handle - allowing me to easily zest limes, as well as grate garlic and ginger. Rachel Ray rocks it often.

Speaking of limes - check this out. I can just put a half of a lime in her (or lemon) and squeeze away! So much easier than that other juicer. A Latina cook used this effortlessly on her show once, and I knew I had to have it. One word: Panini. Sound good? I'd rather have this than an electric version, as it is more versatile and usable for things OTHER than sandwiches.

Whipped cream from Heavy Whipping Cream, rather than a can! This is totally in line with our naturalist kick. OH! And less waste (no can to toss). I could use a few more of these for my kitchen. Better ones have a more sturdy silicone part to more effectively lap up the end bits. Oh...and these are PINK and PERSONALIZED. Cute and efficient. Yay.
I thought these would be great for keeping tortillas warm when I whip up Mexican food. If I make too many at a time, they get cold quickly.

This got really great reviews on WoS, and I could use another whisk (on big cooking days I find myself re-washing my two multiple times).
Do you know how to separate an egg? You break it in half and "pour" the egg from one shell to the other until all of the white has fallen into the bowl below. This is effective 75% of the time. The other 25%, I break the yoke on the shell before all the white is separated. Or, I don't manage to break the egg in half, leaving me 3/4 of the egg shell in one hand with a 1/4 in the other. This makes it hard to toss the egg back and forth. The above would solve all my problems!
We've talked about getting one of these before. Power-free coffee making. Good for tea too :) When was the last time you peeled a clove of garlic? One isn't too bad...but multiple cloves leave my hands smelling wonderfully garlicy. Moreover, garlic leaves behind this sticky, oily, residue. This will give me nice, whole, cloves of garlic (instead of me having to smash them to get the peels off) when I want one.
There are moments when I want pulverized garlic instead of cloves. Guacamole, is one case. With this thing, I don't even need to peel it first!
Lets recycle that plastic crap? These spoons and cups also seem to have longer handles. There is one reason why, above all the other items, you should get me this...hungry Santa:

Apple pie. Easier, faster, guacamole.

The other day, when I made that salad, I noticed that knives didn't effectively remove corn from a cob. This does! And when we move out west...with the oodles of corn available in August and September, this will come in handy.

Eggs...and....homemade English muffins!

I'd also like new muffin tins - not the non stick kind. Chicago Metallic seems to be treating me well, and available on Amazon.com.

Salmon in the Garden (a diversion from my vegetarian ways).

2008-09-19T15:47:00.000-07:00

We're generally vegetarians. If we error, we do so on the side of fish. If we err on the side of fish, we do so with wild, low environmental impact, salmon. Here's another good resource about low-impact fish. Our local grocer had Sockeye (the best of the wild, in my opinion) for a short while. I bough two fish, carefully portioned them out, sandwiched them flesh to flesh (skin on), wrapped them tightly in butcher's paper, and froze them in dinner-sized pockets. When my husband and I are in for a treat, I thaw, and cook.

I had some mint in my fridge, and got a wild hair. My parents make this BBQ salmon with a honey-ginger-soy sauce. I thought about a similar sweet-salty flair with mint, and this is what I came up with:

Crusted Salmon with Mint Pine Nut Pesto Cream Sauce.

Two Fillets of salmon
2 - 3 Tablespoons butter
1/2 cup Italian Bread Crumbs
1 Egg, scrambled

Wash fillets of salmon and dry well.

Melt butter over medium heat in a skillet

Dip the non skin side (or just one side if skin is removed) in egg, coat well, and then press into breadcrumbs in a shallow dish. Put crumb side down in skillet. I suggest using a good metal or cast-iron pan for this, as you want a good, thin, metal spatula to separate the salmon from the pan when you're ready to flip.

Get a good sear, wait for the crumbs to turn golden brown, and flip.

Once flipped, give them a good salting (you want it salty to match the sweetness of the sauce) and some cracked pepper too. Cover and let finish cooking. If you need to add a tiny bit of water to allow the salmon to steam done, feel free. Cook through.

Sauce:
1 handful fresh mint leaves
1/2 cup pine nuts
1/8 cup chopped green onion (I actually used leeks - and they were great!)
1 Tablespoon honey
1 - 2 Tablespoon Olive Oil
1/2 - 3/4 cup heavy cream

In a blender, mix up the pine nuts and mint leaves. Add green onions, followed by olive oil and honey. Lastly, add the cream and mix/puree well.

In a small saucepan over low to medium-low heat, bring the sauce to just short of boiling. If it goes all the way, that's okay - but don't let it boil for minutes on end. You just want to heat it to bring the flavors out.

I served with corn, fresh bread, and the salmon with a few pine nuts on top for garnish.

Fresh Pico de Gallo and Black Bean Salad

2008-09-17T16:20:00.000-07:00

You know the other day, when I had to apologize for being absent? Well, my promise has come to fruition. Here are the recipes. I made a wonderful, healthy, fresh dinner that night that completely knocked my socks off. AND, the salad tasted better the next day. And it was full of protein and good for me brain food.

And, it was Mexican food...so...how could you top that?

Black Bean Salad

1 cup chopped tomato (seeded)
1 can drained and rinsed black beans
1/2 a medium red onion, chopped
1 cucumber, seeded, peeled, and chopped
2 ears of corn, cobs thrown away after removing the corn.
1 Tablespoon fresh, chopped, cilantro

Dressing:

3 cloves of garlic
juice of one lime
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1 Tablespoon honey
Smoked Chipotle Tabasco, to taste ( I liked 3 dashes).

Toss salad ingredients together.

To make dressing, pound garlic in a mortar and pestle, add salt and make into paste. Continue to pound in oil, lime, and honey until well incorporated. Add to salad and stir.

Season with Tabasco.

Fresh Pico de Gallo

1 cup finely diced tomato
1/4 cup sweet orange peppers, finely diced
2 scallions, thinly diced and separated out
2 cloves of garlic
1/2 teaspoon kosher salt
Chipotle Tabasco, to taste (again, I liked a few dashes).

Add the vegetables

Smash the garlic and salt into a paste, add to Pico.

Season with Tabasco.

Serve with tortilla chips. Or, in absence of that - we ate it bruschetta style on bread.

When Life Hands you Lemons, make some kickin'...

2008-09-15T15:35:00.000-07:00

Life around these parts has been a little hairy lately. I have my regular job, which seems to take up monumental amounts of time. By the end of the year, I've always managed to efficiently whittle down the hours I spend working. This year I've not yet hit my stride - and find myself working until 5 PM nearly every evening, bringing home hours of work to do on the weekend. I have some of the highest regard for my former teachers, now knowing that they must have given up their own family time grading my papers and assignments. I feel bad for ever turning in anything mediocre.

I've also picked up a tutoring gig - which has been phenomenal. They're a couple of bright, friendly, advanced middle school students that have been an absolute joy to teach. While I love my job and the challenges involved with working with struggling students, I never hear the words "wow, that's the coolest thing I've ever seen" in regards to a math problem. I get that with these kids. Even better is the fact that they are an Islamic family, from Pakistan, and currently celebrating Ramadan. I get Pakistani food every Monday and Wednesday evening (I am there when they break their fast), and I am thoroughly enjoying the education. It's a blend of Thai, Mexican, and the expected Middle Eastern flavors. One unique thing I've learned, that I completely intend on trying out at some point, is adding Garam Masala to fruit salad. It's really wonderful! I've also now been exposed to Samosas, mostly made with a blend of kosher meat. I will be trying these at some point, likely with a vegetarian blend.

On top of all of this, my husband officiates school-aged football. High school on Thursdays and Fridays, little guy on Saturdays. So, with all of the above, we're all home Tuesday nights, the occasional Thursday night, Saturday night, and Sunday afternoon. In that time, we have all the chores expected and I like to squeeze in a little family time too.

What I haven't had time for, clearly, is food blogging. Part of this is my own perfection complex. I have a hard time doing anything "half way." Even if I have a tasty recipe, I don't want to post it without the perfect picture. This new photograzing interest has not helped this. Plus, I enjoy getting myself involved in all of the other food blogs out there. However, when I started this, I just wanted an outlet to discuss my views on homemaking and cooking. Lately, it's become more about doing whatever is necessary to get recognition for the blog. I've discovered that's a full time job. The problem is, as a full time working mommy, I simply don't have the time for that kind of blog. That is, unless, I want to have one at the expense of my family. Clearly not an option. Neither is it worth it for me to give up other things I love - searching for deals, scrap booking, and my friends - for this one area that I also love. I need to strike a balance.

So, it's time to ratchet things back and give myself a break. I'll still post - don't get me wrong...but it's going to become about quality rather than quantity. 2-3 posts per week will be my goal (instead of the 5 - 7 I had been shooting for). Pictures will be great, but not necessary. Readers loved and appreciated, but not chased down.

Maybe then I'll have time to actually ENJOY the food that I cook - and not just photograph it and eat it cold. Kidding....sort of.

Thanks for reading this little cathartic confession. Glad you're here, hope to continue to have you here, even if I don't post every day!

Quinoa Stuffed Mushrooms

2008-09-14T16:11:00.000-07:00

I was recently exposed to the wonder of ceramic knifes. Absurdly sharp, they do a wonderful job of chopping and slicing. Too ripe tomato? Says who? Need thin orange slices for a garnish? It's got you covered.

How about itty-bitty pieces of all sorts of vegetables? Just perfect.
When I first saw the Kyocera knife in action, I turned to my husband (doe-eyed, of course) and said "please." He's pretty used to my kitchen gadget obsession, so he wasn't surprised. In fact, he knows me so well, that when he DID find me one - he found it in pink. How great is that? A ridiculously sharp knife in PINK.

We were made for each other.

The knife and me...that is...

In order to keep the focus on my beautiful knife, I decided to just post the preamble. That, and the sunlight went away before I could finish the meal! Maybe I'll grab some pictures the next time I make it.

These are one of my favorite meals - hearty yet light all at the same time. I love the nutty "pop" that the Quinoa gives off as the base of the stuffing. Heavenly!

Quinoa Stuffed Portobello Mushrooms.

4-6 l3/4 cup quinoa
1 1/2 cups water
large portobello mushrooms, stemmed, and gilled
1/2 of a large white or yellow onion
3 - 4 small sweet peppers, diced
3 small tomatoes, seeded and diced
1/2 cup chopped mushrooms.
1/2 cup pine nuts
1 clove of garlic for each mushroom (we love garlic, you can reduce if you like), minced.
1 4 oz log soft goat cheese
1 tablespoon Italian bread crumbs per shroom.
Salt and pepper to taste.

Boil water in a pot, add Quinoa, and let cook for 12 minutes (covered) or until all the water is absorbed. Remove from heat. You can use leftover Quinoa if you have it.

In large skillet, start with some oil, and saute onions and garlic.

When softening, add the remainder of vegetables. Saute until the peppers are sweating.

Add nuts, a minute more. Then add quinoa. Stir until well incorporated.

Chunk up goat cheese and melt into mixture (this helps it all stick together.)

Spoon evenly into mushrooms, top with breadcrumbs.

Place in 350 degree oven for 15-20 minutes, until mushrooms are done. Make sure to cook in a jelly roll type pan so the mushrooms don't drool all over your oven and smoke you out!

Another picture of the perfect knife. I just love her.

I know, I've been absent

2008-09-07T16:28:00.001-07:00

But here's what I had for dinner. Recipes to follow soon!

Stuffed Green Peppers

2008-09-05T11:16:00.000-07:00

Growing up, my mom had a "go to" recipe for stuffed green peppers. To be honest - I hated them. Peppers are not kid friendly. However, the rice mixture (I remember) being quite good. It was filled with onion and sausage, stuffed deep into the pepper. When Mom made this, I would eat the inside - and leave the pepper. Thanks, but no thanks.

As I've aged (29 in just a couple of months, YIKES), I've discovered a taste for peppers. Something made me think about Mom's recipe, which made me think I wanted to try a vegetarian version.

Stuffed Peppers:

4 Good-sized peppers (I just had a brainstorm to get one of every color for prettiness sake)
2-3 cups of cooked rice
About a cup of a chopped leek.
Around 12 (more is okay if you want to use up the package) Baby Portobello or wild mushrooms.
3/4 cup cooked Chickpeas
4 cloves of garlic
1 teaspoon rubbed sage
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon cumin
1 teaspoons salt (or to taste)
Ground cracked pepper, to taste
Cheese for topping

(1) Wash and prepare leeks: Divide leek down the middle length wise and rough cut 4 inch pieces or so. Separate out all the layers and place in a LARGE bowl filled with water. Leeks are grown in a sandy dirt, and the sand gets trapped between the layers. If you let the leeks sit in water, the sand rinses off and settles to the bottom. Just gently lift the floating leeks off the top after 10 minutes or so. Then chop up into smaller pieces. If you skip this step - you risk grittiness.

(2) Cut the top off of each pepper. Pull out the seed pod inside and wash out thoroughly.

(3) In large pan (I actually used a dutch oven), heat some olive oil over medium heat. Add garlic and leeks, and sweat. Then add mushrooms and cook until soft.

(4) Add spices, cook for a few minutes more.

(5) Add rice and chickpeas, heat. If mixture starts to dry out or stick to the bottom, add a little water for steam. Taste to see if mixture is right - you want it almost too salty. As the salt seems less obvious when eaten with the pepper. In fact, your very flavorful rice might be not flavorful enough once in the pepper.

(6) Stuff each pepper, top with cheese, and cook in an appropriate pan at 375 for about 30 minutes. I used a couple of loaf pans, as I wanted something that would support the sides a little. It worked well. The most important part is to choose something with sides, as the moisture will spill off a cookie sheet. Also, the cheese you pick is flexible. The original recipe my mom used had Monterrey jack, which is a nice melty-type cheese. I envision a fresh mozzarella to compliment the thyme. Goat cheese would add some tang, and pepper jack some punch. I used some shredded cheddar and a Mexican blend that I had on hand - which did the trick. If you really LOVE cheese, add some in the middle for more cheesy goodness.

To eat, Go ahead and cut the pepper in half, then each half in half. The quartered pieces of the pepper will fall, leaving you a plate full of yumminess. This will allow you to get a bite of pepper and stuffing in every taste.
I really loved the brown color in the rice. It had pretty chocolate undertones.

My bread, in use.

2008-09-04T15:00:00.000-07:00

If you scroll down to yesterday's post, you will see that I successfully modified a French Bread recipe for sandwich bread. However, how can I measure the success of a recipe until I use it? Sure it TASTED good, but what kind of sandwich did it make?

The first effort was the most important - Peanut Butter and Honey sandwich for my young (picky) children. I got this great set of cookie cutters that has about a zillion shapes. I wanted to try a larger one and a smaller one. My batch cut up as easily (if not a little easier than the sore bought bread). Moreover, from the bite that I grabbed, I thought it tasted better. The spongy nature of the bread gave lots of places for the honey and peanut butter to hide!
How did it go for the real judges - my children? Well, my son (who usually only picks at his PBJ's) DEVOURED it. My daughter ate it as quickly as she normally does.

Verdict: The sandwich bread works for the kiddos.

Now, onto a more "grown up" sandwich:
Chickpea Salad:
Mash up a scant 1/3 cup of chickpeas
add: 1/8 - 1/4 of a diced onion.
1 clove of ultra mashed/minced/grated garlic
1 teaspoon of DILL relish (or chopped up dill pickle)
1 teaspoon yellow mustard (or Dijon, if you prefer).
1 Tablespoon of mayo or mayo alternative.
Salt and pepper to taste

Mix together in bowl. It should clump together, but not be over done with mayo.

Spread over bread, put the other slice on top, cut, enjoy!

Verdict: The best chickpea salad sandwich, EVER.

If you're avoiding extra carbs, I have been known to put this salad over a bed of greens and enjoy that way too. It's really very versatile. But then again, why would one want to avoid carbs with this kind of bread hanging around?

New Photos of my Tropical Crunch Muffins

2008-09-03T06:14:00.000-07:00

So, a very nice reader named Dan recently tried my Tropical Crunch Muffins, from an old post of mine. I have been tossing photos up at photograzing lately, so some of my older creations are getting reborn.

I wanted to make sure everyone gets a chance to go look at his beautiful photos of the process:

http://www.flickr.com/photos/bephf/sets/72157607081476952/

Thanks, Dan - for your GOOD EATS!

Oh - and for yesterday's recipe - all interested parties should note the correction I made. I missed the "2" in 3.25 cups of warm water. Whoops! This is why I'm not launching satelites for NASA. Whatever the case, I corrected it today, so the post is fine as it stands.

French Bread Variation.

2008-09-02T15:21:00.000-07:00

At the beginning of the summer, I stated that I was going to learn a "sustainable recipe" for homemade bread. As in, one that didn't take several hours or a lot of effort to make. One that I could use for PBJ's and other like meals. I thought I had hit the jackpot with my French Bread recipe, but I was discouraged by the first couple of efforts to modify it into traditional sandwich bread. First, I discovered that my load pan was just too small. Traditional pans a great for banana bread, no so much for a good hearty sandwich. With such a small loaf, it is difficult to cut the bread into thin slices. The next try (with larger pans) made me fully aware of the importance of a sharp bread knife. My bread was mangled, and the good slices I could get out were far too thick to eat as a sandwich. Moreover, half the batch (which makes a free form loaf beautifully) was too little for the big pan. The whole batch was too much.

But THIS time...well...I will let the results speak for themselves.
French Bread modified to sandwich bread:

(1) Go buy yourself some big 'ole loaf pans.

(2) You need to "half again" my French Bread. For you non math peeps - that means take each amount, and multiply by 1.5. That makes:
3.75 cups of warm water
3 Tablespoons of yeast
3 Tablespoons of sugar
1 Tablespoon of salt
8 1/4 cups of Bread Flour (you definitely want a heartier bread, so don't use all purpose unless that's all you have)

When I use bread flour, I've noticed I have to knead the bread a few times to get the flour incorporated correctly. The extra gluten in the bread flour just requires a bit more coaxing. Sprinkle a quarter cup or so of flour over the top before the first rise, it will allow you to to get it out easier.

(3) Let rise 15 minutes, as the original calls for. Cut in half with a knife, and mold into lightly greased loaf pan. Because this is such a wet dough - you don't need to worry about getting it into the pan all nice and neat. In fact, if you realize you "misjudged" what half was - go ahead and pinch the excess off of one loaf and sort of pat it into the other one. It will incorporate during the second rise. This is really a forgiving recipe (hence the sustainability).

(4) Rise 15 or so more minutes. Until you've got a nice dome going over the top.

(5) I baked at 375 for I would say around 30. You want a nice pretty golden color, like my first picture, on the top. If you like a crispier crust, bake a little longer. Keep an eye on it until you get a feel for your oven.

(6) Wait until it is cool before slicing to get the best slices. Oh, and make sure that knife is SHARP!

This makes a really spongy, soft, bread - which I love (all the spreads go into the little holes). If you like a denser bread - this might not work for you.

If you like the idea of making all of your family's bread - I would suggest buying yeast in bulk. Amazon has it for a great price, and I saw it at my local Sam's Club as well.

Meal Plan for 8/30 - 9/4

2008-09-01T06:19:00.000-07:00

First of all, I know I said that I wasn't going to buy anything this weekend. However, my loving husband pointed out that anything purchased this weekend wouldn't be posted until Tuesday. Which means I could do the monthly stocking run this weekend - and not be considered over budget. Moreover, the husband did our budget for the last month - and - we stayed within our food budget for the first time in a LONG time. Whee!

I'm only going through Wednesday this week because a hurricane will be off our coast Friday morning. Not sure how that will effect us, but I'll consider Thursday and Friday when/if I have power! We've got plenty of pantry food, so I will be able to whip together something in a hurry if we're up and functioning.

Saturday - Family bowling night and out to dinner. I meant to bring my camera to review a local favorite, but forgot. Next time!

Sunday - Tomato Orange Soup and Bread

Monday - Stuffed Green Peppers (I tutor, but have the say off so I can get dinner on the table).

Tuesday - Quinoa Stuffed Portobello Mushrooms

Wednesday - Leftovers/whatever (I tutor). There's going to be plenty of food available for everyone, so I'm not too concerned.

When Tomato Met Orange.

2008-08-31T15:19:00.000-07:00

They fell madly in love.

Or maybe I fell madly in love. Whatever. During our summer Portland trip, we went on a food tour, and on it visited a deli that served tomato soup. The first sip was one of those where an amateur foodie furrows their eyebrows. The taste was not a problem - it was divine. The problem was that I wanted to identify the flavor. It was something citrus, but I had a hard time pinpointing it. Thankfully, the tour guide knew, and directed me: Orange. I was told that the recipe was online, but could not find it. So, I did some research and found that it was as simple as adding some orange juice to a tomato soup recipe. I have an standby I use often, so I figured a variation wouldn't be difficult. My variety is a slight be different - improved for my palate. If you're after a knock-off, I would suggest flying out to Portland and getting some there.

Softly Spicy Tomato Orange Soup

1 teaspoon extra virgin olive oil.
1 medium onion, diced
2 cloves of garlic, minced
3 pounds of tomatoes, diced
zest of one orange
1/2 teaspoon garam marsala
1/2 teaspoon cardamom
1 6 oz can of tomato paste.
1 carton of vegetable broth
1-1.5 cups FRESH SQUEEZED orange juice
1 Tablespoon fresh cilantro, chopped into small pieces.

To cook, start by sauteing the onions and garlic in the olive oil over medium heat.

When the onions are softened, add the tomatoes. If you are feeling so inclined, and like a thicker soup, you can seed and juice the tomatoes. This will change the proportions of things like paste and broth, but you won't have any seeds in the soup. I never do this, but you certainly can.

Cook the tomatoes for around 5 minutes. Add zest, garam marsala, and cardamon. Let cook for another 5 minutes. Reduce heat if necessary.

Add broth and paste, Let cook together for around 10 minutes or so - you want the flavors to meld.

Add soup to a blender or use an immersion blender. When it comes together, add the cilantro and orange juice. Now, I know one question is "can I use store bought?" The answer is "I suppose," but I find store bought to be MUCH stronger. It makes it very easy to overdo the orange flavor in the soup. Even with the fresh, I would also suggest adding just a cup of the OJ. Then cook for a few minutes, and taste. Assess to see if you want to intensify the orange flavor or not. A fresh orange is not a standardized product - depending on the freshness, season, and ripeness, you could get an entirely different flavor. You can't un-add something you've added, so it's better to add slow, taste, and add again.

Simmer for as long as you want to reduce, thicken, and meld. Let sit in the pot for 10 minutes or so off the burner to continue the flavor union.
Season with salt and pepper, garnish with additional cilantro, if desired. Serve with crusty bread.

Curried Quinoa Pilaf

2008-08-29T16:03:00.000-07:00

It has been a crazy week in our home. The storms pushed us out of school just two days after we started, which means Monday I had to start all over again. This week has been a real bear. Which means I've had limited time in the kitchen, and even more limited time to document and blog. In fact, I made another quinoa dish this week that I just couldn't get a photo of. So now I will have to re-create and document that later.

Today's dish is a quick, easy, skillet meal that you can make as big or small as you want. The first time I made it, it was good. The second time, I added honey which made it MUCH better, and the third time I traded the lemon for lime. The end result? Something truly tasty that can be made from leftovers in minutes.

Curried Quinoa Pilaf

1 teaspoon extra virgin olive oil
1 small onion (or 1/2 medium), chopped
1 clove of garlic, minced
1/2 teaspoon garam marsala
1/2 teaspoon yellow curry powder
The juice of 1/2 of a lime
1/4 cup diced tomatoes (fresh or canned)
1/3 cup cooked chickpeas
1/4 cup milk
1 Tablespoon nuts (I used pine, but walnuts, peanuts, and pecans would all be good)
1 Teaspoon honey
1 to 1 1/2 cup Quinoa

Heat olive oil in pan over medium to medium high eat.

Add onions and garlic, saute for a moment, until they start to turn translucent.

Add spices and lime. Continue to cook for a minute.

Add tomatoes, cook until the tomatoes start to juice. Then add the chickpeas, and cook for several minutes more.

Once everything has started to release moisture, add the milk. Stir and blend until the milk has been well combined and the sauce starts to turn a little thick.

Add the quinoa, heat. Then add the pine nuts and honey, stir well and saute for another couple of minutes.

Plate and eat. Top with fresh cilantro, if you desire.

This would be just as good with rice, if that is what you had on hand. Since rice is a bit more bland, you might want to reduce the amount of garam marsala slightly.

Portobello Mushroom Bruschetta and Rustic Pan Fried Potatoes

2008-08-27T15:28:00.000-07:00

Tomato Bruschetta and Caprese are two of my most favorite things in the world. There's just something about that balsamic and tomato combo that sets my taste buds on fire. The juiciness of the fruit, sweet undertones in the flesh, and then tartness of the balsamic blends indescribably well. Really, it's such a simple pleasure that packs an unbelievable punch. Bruschetta is one of those things that varies greatly between recipes. Meat or vegetarian, cheese or dairy free, crusty or soft bread, Balsamic Vinegar or reduction...the neat thing about bruschetta is that the sky is the limit in creativity.

I started experimenting with my own by creating a finely chopped caprese. Which was okay - but I felt it was lacking. I mean, if I wanted a caprese, I was going to make a caprese. To balance the bread I wanted a depth of flavor that I wasn't quite getting with the relatively bland mozzarella. I thought I had it licked when I discovered balsamic reduction in a restaurant - but that was a very difficult thing to replicate. I was about ready to give up on making the perfect bruschetta, aside from my Mexican Variety.

During our Portland trip, I managed to pick up a mortar and pestle at a cooking store. I'd wanted one for so long, and I was just dying to try it out. One Sunday after we came back home, I was faced with fresh tomatoes, basil, and an idea. What if I were to crush some spices in the mortar and pestle, make a sort of paste, and then form that into a dressing? My Bruschetta was born.
The neat thing about this recipe and method is that you get an even dispersement of garlic/onion/balsamic/salt in every bite. You pound the flavors into submission so every taste is balanced. The vinegar soaks into the garlic, and the olive oil coats throughout - so you don't get that oil/vinegar division you sometimes see in a caprese. The mushrooms add a heaviness to the dish that leaves you feeling completely satisfied - this is a suitable meal and a wonderful appetizer.

Portobello Mushroom Bruschetta for 2-3 (or a really hungry tomato loving one):
2-3 cloves of garlic
1 Tablespoon chopped yellow onion.
1 Tablespoon fresh basil (or I cheated and used this, and it was surprisingly WONDERFUL! In the ingredients, it lists basil, marjoram, parsley, oregano, and thyme as the herbs included)
1 teaspoon of salt (you can add more at the end if you need more).
1 Tablespoon extra virgin olive oil
2 Tablespoons good balsamic vinegar
5 small (vine ripened) tomatoes
3 portobello mushroom caps.

In the oven, bake the mushroom caps at 350 until soft. If desired, sprinkle olive oil and a pinch of salt over the top before baking. Be careful to use a baking dish with sides, as the mushrooms will release water and that will make a smoky mess! My alarm company was not impressed.

Take mushrooms out and set aside.

In mortar and pestle, crush the garlic and onion together. Add salt and blend/smoosh. Add basil. Continue blending and smooshing. That's a technical term. It's also an indie band (the things you learn about on wiki - I was just trying to be a smartie pants.)

When everything is nicely combined, add olive oil, and blend, then add balsamic, and stir/smoosh until everything is well combined. Let sit.

Chop mushrooms into small pieces and place into a separate bowl.

Seed tomatoes and chop, then add to the mushrooms.

Pour mixture out of the mortar and pestle into the mushrooms and tomatoes. TASTE! Add balsamic, salt, and course ground pepper to taste.

Now, the bruschetta was wonderful, but (as a typical woman) - I wanted more.

Rustic Pan Fried Potatoes for 2-3

4-5 Red potatoes
1 small onion
1 Tablespoon olive oil
2-3 cloves of garlic
2 teaspoons dried rosemary
2 teaspoons rubbed sage
course salt and pepper to taste (this puppy takes a lot of salt).
Water as needed.

Dice onions, mince garlic, and chop potatoes.

Place the Olive Oil in a pan set at medium. Toss in onions and garlic and let sizzle for a minute or so.
Add potatoes. Let the potatoes get a nice, pretty, brown color to them.

Add in spices, a dash of water for steam, and cover. Turn down to low.

Let potatoes cook until desired softness. Add more water if vegetables begin to burn and stick undesirably to the bottom.

Add salt and pepper to taste. Optional: a little lemon juice would probably add a nice complexity.

I served this with the 15 Minute French bread, this time made with bread flour instead of all purpose. I liked this better. It was heartier and the loaf held up better. I think I will try this in a loaf pan to see if I can get a good sandwich bread.

One last thing -all of these dishes can be made with significantly less oil for the fat conscious. The bruschetta flavors are most intensely balsamic vinegar and salt - the olive oil just acts to balance it. You could skip part or all, but be aware that there will be very little counteracting the bitterness of the balsamic. Keep this in mind as you add it to the tomatoes. In the potatoes, since you use the water to steam, you could use a little organic spray oil to coat the pan and keep it from sticking. You could also use a non-stick pan and eliminate the need for the oil all together. However, without oil, you won't get the pretty and tasty brown crust on the potatoes. It's a tradeoff, and it depends on how strict your diet is.

A Vegan Alternative to Sloppy Joes.

2008-08-26T18:01:00.000-07:00

I recently purchased the cookbook Veganomicon, and finally got around to trying one of the recipes - Snobby Joes. It is a vegan take on the beef favorite. I have to admit. It was excellent. Instead of using a "fake meat" - you create the substance with lentils. It is a fairly quick meal and reheats well. It's also VERY pantry friendly, as the only fresh veggies are onions and green peppers.

Lentil Sloppy Joes - Inspired from the very wonderful cookbook Veganomicon.

1 cup uncooked lentils
4 cups of water
1 medium yellow or white onion, chopped
1 green pepper, seeded and chopped
2 teaspoons garlic powder or 2 cloves garlic
1/2 teaspoon cayenne pepper (more if you like heat)
2 teaspoons dried oregano
1 teaspoon salt
1 small can of tomato paste
1/2 regular can tomato sauce.
2 Tablespoons Maple Syrup
1 Tablespoon yellow mustard
bread from French bread, toasted if made the day prior.

(1) Boil the water and add the lentils. Cook until soft, 20 minutes or so.

(2) Use a bit of oil and cook onions and peppers until they start to soften. Also cook garlic if using fresh.

(3) When vegetables start to soften, add oregano, salt, garlic if using powdered, and cayenne pepper. Stir for just a moment, then add the sauce and paste. Let simmer on low for 10 minutes.

(4) Add the cooked and drained lentils. Let simmer on low for 10 or so.

(5) Add the syrup and mustard, let heat through.

(6) Slice bread in chunks, and then through the middle to get the bread like the picture.

Tastes even better the next day!

The VGT Omnivore's 100.

2008-08-25T17:00:00.000-07:00

I was over visiting the Leftover Queen, and just loved one of her recent posts. "VGT" stands for "Very Good Taste," who is the original author of this list. There has been a follow up post written as well.

Here's how you play:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tar tare (unofficially - as that's not what my parents called it - but I'll claim it)
5. Crocodile
6. ~~Black pudding:~~ I MIGHT do the sausage, but would not touch the pudding.
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
~~23. Foie gras~~
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna Cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. ~~Whole insects~~
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. ~~Fugu~~
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S'mores
62. Sweetbreads
63. ~~Kaoline~~ When I googled this, I got a whole host of ugly things.
64. Curryworst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis – there is a vegetarian version I would try.
69. Fried plantain
~~70. Chitterlings, or andouillette~~
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
~~75. Roadkill~~
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe Beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft Shell Crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Now, the meat things that I left on this menu are difficult for me. I left them blank, as given the right circumstances I would try them. However, I have some serious reservations about the meat industry and it would become an ethical thing for me. I don't have a problem with people eating meat, I have a problem with how some meat facilities treat their animals.

Also, there are several "spicy" things on this list. While I would try them - I am NOT a fan of fire flavor. Sooo...I'd probably make my husband get it and try his.

That aside, it seems I have a few things on my list that I would like to try. I think I will make that an effort in the coming years. I was surprised to find that I had tried some things, but without the official name.

Anyhow, how do YOU stack up on this list?

Not meeting budget this week.

2008-08-24T09:29:00.000-07:00

Yesterday, I posted that I had $84 to spend this week on groceries.

I spent $118.

Darn. I hate it when numbers don't add up. It's like, a math hell.

Anyhow, on the good side, I only have to make it till a week from Monday. My meal plan took me through to Friday anyway. Soooo...I only have to come up with food for Saturday and Sunday. On Sunday we have a party to go to, but it's potluck so that will be more difficult as I will have to get the ingredients for something. However, I still have $34 to spend. If I make something uber cheap on Saturday night, figure out something cheap to make for the potluck (or something made with things I have on hand - ooooh, homemade pita bread and hummus?) I should be okay. I have to factor in buying some fresh fruit and milk for the kids at some point this week - those babies always come first.

I should mention (lest anyone feel sorry for me) - that this budget is more out of determination than need. We pay our bills, all is well, I just have this deep burning need to prove to my husband that I can stay within our grocery budget. Mostly because I never can most months.

So, meal plan, addition:

Saturday: Something with chickpeas - I bought a couple of peppers and unless I need them for something, I think I might try stuffing them with chickpeas and rice. If not that, then I can always toss the chickpeas on some of my French bread for a sandwich.

Sunday: Party. I'm digging the hummus idea as my friend is a middle eastern nut and would love it. I just saw some pita bread recipes online, so that might be just the ticket. If all else fails, I can pull out my French bread with some olive oil and dipping herbs, as that was a HUGE hit at the last party.

Monday: OFICIALLY SEPTEMBER - meal plan to follow! Whoo-hoo!

Meal Planning: 8/22 - 8/29 (post Fay)

2008-08-23T09:00:00.000-07:00

So, it's a good week for tomato lovers at my local grocery store. Which makes me excited to try out a couple of recipes this week. I had them "almost" licked a few weeks ago. It's time for another round.

Friday: Something yummy whenever I get hungry as the husband is off preparing for football season (he officiates high school football).

Saturday: CHILDREN FREE PARTY!

No, I'm not at all excited to hang with adults for the evening.

Sunday: Roasted Portobello mushroom bruschetta

Monday: Something out of the freezer for the husband as I tutor.

Tuesday: Stuffed portobello mushrooms.

Wednesday: Leftovers for the husband as I tutor again.

Thursday: Tomato Orange Soup with bread. Cook up some chickpeas for Friday

Friday: Something yummy with some chickpeas. Curried? Asian style?

This week I only have $84 to spend. Can I do it? :)

Sunshine On a Rainy Day.

2008-08-22T13:16:00.000-07:00

Our weather (and occasionally the power) has been affected by Tropical Storm Fay the last several days. As the tail end of it left the area this morning, I found myself feeling restless. I also found myself with a dozen and a half cupcakes and no idea what to do with them.

You see, friends, I am pushing ahead with this cake decorating bit. It's mostly discouraging, as I'm finding that increasing my decorating skills takes away from other culinary pursuits that are more pressing. Like, oh I don't know...dinner perhaps?

Two afternoons ago, my daughter asked for cupcakes. I had leftover butter cream from the last experiment, so I obliged. I found a wonderful chocolate cupcake recipe from The Dummy's Guide to Cake Decorating, and got to work. As a novice baker, I know I am missing the boat somewhere because my "yield 1 dozen" always yields AT LEAST twice that. As was the case with this batch. I had enough butter cream to frost the first dozen, but not the remaining 18. So, I threw them in a plastic bag (HUGE mistake, by the way) and left them for the next day. I had bags of butter cream frozen, so I planned on thawing and finishing with that.

Nearly 24 hours later, I thawed the butter cream and got out my frosting colors. I planned on decorating in the colors of the university my husband works for - as sort of a "hurray" to the new (school) year. For a variety of reasons, this effort failed. Not the least of which being the crumbly (yet moist) mess that the cupcakes had turned into while being stored in a bag.

Now, being the conservationist I am, I couldn't just throw these cakes away. They were FAR too good and I'd put FAR too much effort into them. Then, in an epiphany, I remembered a blog I had visited recently. It's as if that blog was a divine intervention, foretelling my cupcake disaster to come.

Bakerella is a wonderful goodies site that I encourage you to visit. I think I had seen it before, but just rediscovered it. These little cake pops really caught my eye, and I noticed that the base was just frosting and crumbled cake. Well, I sure had that, so I gave it a whirl.

Now, my first piece of advice would be to follow the directions explicitly. Like the whole dipping the stick FIRST and inserting into the cake would have made my life a LOT easier. As would have freezing the darn things. Just like the stereotypical lost man, I just didn't want to get directions and insisted on making my own way.

I also used what I had on hand, and not what Bakerella called for, as a grocery run in the middle of Fay was not in the cards. I used my crumbled cupcakes, my own butter cream, and white candy bark I had in the pantry. As I thought about the project, I got a bit curious about flavors and enhancements in the candy shell (as the cake and frosting were set). Out of my pantry I pulled flaked coconut, raw (brown) sugar, peppermint extract, coconut extract, and Christmas sprinkles. I found some hard peppermint candies too.

I mixed my cupcakes and frosting until I got a workable mixture. Then I got right to work. I should have used Bakerella's ideas and dipped the pop (or Kabob Skewer stick in my case) in melted candy, then the cake ball, and then frozen the whole thing. Instead, I tried to get right into dipping which turned into a big fat mess. However, I did manage. And I think I got some pretty results. These were the chocolate cake and frosting balls dipped in melted white bark flavored with coconut extract. I topped them with raw sugar and flaked coconut. In my case, I took each ball in my fingers and topped it with melted bark. Then I placed it on a plate (candy side up) and sprinkled it with sugar and coconut. When dry, I inserted a stick and then used a knife and my fingers to cover the underside of the ball. I was very careful to really douse the stick area with extra candy to sort of hold it in place - almost like a calking.
I sort of liked the snowball effect, which made me think of Christmas in September.
I topped two of these with sprinkles, and the third with crushed candy pieces. Also, the bark was flavored with peppermint extract - and this (in my opinion) was the superior of the two flavors.

I have to tell you, these turned out SWEET. I would use a less intense cake, softer flavored frosting (if that's possible), and save the sweetness for the candy shell. I also think that a lime cake and frosting pair would be wonderful - as the tartness of the citrus would cut down the sugar a bit. Regardless, they are BEAUTIFUL, and look really intense and different. I would also certainly buy more appropriate sticks and a better quality candy melt too. It likely would have made my dipping easier.

Oh, and follow the directions too. That's always good.

The easiest party dish ever.

2008-08-21T17:28:00.000-07:00

Now grab a tortilla chip and dig in. Yum.

I had to bring in a "covered dish" for a summer staff development. Because of my own dietary needs, it also had to be low fat, vegetarian, and hearty enough to hold me if everyone else brought a meat dish.

I immediately thought of the layered bean dip I adopted from my mother. Now, she got this from a friend in Hawaii, and you have to be aware that this is a dish you can make as fatty or as healthy as you want. In my opinion (and the discerning taste of my husband) - the lighter version is just as delicious. Considering that it was completely eaten up before I left - I'd say that my fellow teachers didn't mind it either.

Layered Bean Dip

1 can re fried beans or bean dip (I use Old El Paso Fat Free).
2-3 avocados smashed with lime juice
1 Package Taco Seasoning (make your own?)
1 16 oz-ish tub of sour cream (I use fat free - you can use Greek yogurt, but it's not as good)
Diced tomatoes
Shredded cheese (I use 2% Mexican generally, never go fat free - it's terrible)
1 small can of sliced olives
3 scallions, thinly sliced in rings
jalepeno if you like them.

(1) Mix the tub of sour cream and taco seasoning together. Let sit for a while. It's fine to whip it up the night before - the longer it sits the better. In fact, if you get going and realize that the tub is just "too much" for the plate that you are making - keep the rest and use it as a vegetable dip. It's wonderful!

(1) Grab a large plate. Any shape, varied sizes, you will make the dip to it! I get the smaller of the two pizza pans I have (maybe 20 inches in diameter?), put down some aluminum foil to cover the holes (and make for easy clean up), and use that. I always have a little rim of plate around. To make it pretty, you can push chips in the sides at serving time to give the dip a fun "border." Even prettier with colored chips.

(3) Spread the beans down first, then the avocado mixture, followed by the sour cream. I like to leave the avocados more chunky (I like big hunks of avocado on my chips), but this is to your taste. I suggest trying the three bottom layers to decide what flavor suits you, and decide on proportions for that. The sour cream mixture is salty, so I wouldn't make that layer TOO thick.

(4) Now comes the tomatoes. Again, to your taste. I love how the tomatoes balance the salty flavor of the sour cream, so I use a fair amount here.

(5) The cheese, more means more calories, so you adjust to what you need.

(6) The final ingredients on top, to taste. (7) Enjoy with a good corn chip. I love Kettle's or Garden of Eatin's

For us, this is a completely reasonable dinner - especially during football season!

A little recognition is always nice.

2008-08-20T11:06:00.000-07:00

In early July, a representative from Foodbuzz emailed me explaining that she saw that I had a food blog, and thought that I would be interested in their "Featured Publisher" program. After (what seems like) oodles of emails back and forth, the contract is in and my "widgets" are up. If you're not sure what a "widget" is (I sure wasn't) look to the left of the blog where you will see my new "featured publisher" badge and a Foodbuzz advertising spot. Neat-o, huh?

My main reason for wanting to do this was bring more readership to the blog. I really enjoy sharing my "niche" of knowledge with whomever wants to read it. By joining with Foodbuzz, I will be featured on their website and have more opportunities to share said knowledge.

Anyhow, if you're a veteran or newbie foodie, head over to Foodbuzz and see what's cooking. It's basically a community of foodies with LOTS of neat stuff to share. You're guaranteed to find something interesting, so give it a whirl.

Put some icing on that funny bone.

2008-08-19T17:00:00.000-07:00

I've been really into cakes lately. I find myself wanting to create masterpieces, but since I'm working on flowers I can just drool for now.

Well, because of this new interest - I was dawn to a Food Network show called Ace of Cakes. Have you SEEN this show? It's a bunch of people, with personalities that I find insanely comfortable (like, I have been friends with these sorts of people my whole lives), that run and operate a cake company. I love their sarcastic, and sometimes morbid, creativity. I also love their passion for creation.

And really, I'm sorry I can't go work for them.

Kidding.

Sort of.

Anyhow, my husband just sent me here and I just can't stop laughing.

Really, there are no words.

Laptop Lunches

2008-08-18T17:26:00.000-07:00

Instead of buying my daughter a beautiful new Princess lunch box, and my son one adorned with race cars, I invested in Laptop Lunch's Lunch box bento. These appealed to me for several reasons:

(1) They are made entirely from "safe" plastics. (Marked with recycle #5)

(2) The plastic has all been made in the USA.

(3) They're dishwasher safe plastics that can be used over and over (instead of tossed away like a plastic bag).

Here's the average lunch I pack for the family The first is for the kids, the second is a picture of my husband's lunch.

And this is of a yummy granola bar chock full of fruits and nuts for the husband.

I was expecting to use fewer plastic bags and feel good about the choices I was making for my family, but I also sort of expected my pre school to get a little annoyed with me. I'm used to being "that lady" at the grocery store with my reusable grocery and produce bags. But I have to live with the people at my fabulous pre-school. I've watched them take out individual snacks at snack time, and I worried that the compartments (instead of bags) would be an issue. On the first day we had them, I went into school and pulled my kids' teacher aside. I showed her how to open it, as some compartments don't have lids. You simply must sit it down before opening. I braced myself for an exasperated sigh, but instead I got "wow, that's SO cool!"

Huh?

Apparently, everyone at the pre-school loves them so much, that I had to give the name out to all the teachers and the owner. AND, they plan on giving out the information to other parents who may be interested.

So, long story longer, these are a huge hit for the kids, their school, and us too. We hardly even look at our plastic bags anymore. It's also nice to set out 4 boxes (one for each of the kids, and one for each of the adults) and just get lunch done for everyone all at once.

As a little note, the cooler bags and plastic thermoses in them are NOT made in the USA nor are they "chemical free." I weighed the costs and benefits, and decided that the food never touches the bag, and I need a bag capable of keeping their food cold while at school, so I purchased the lunch bag on the Laptop Lunch's website. I do not, however, use the associated thermos.

Meal Planning

2008-08-17T17:00:00.000-07:00

It appears that this is a common search for many people that find my blog. So, I'm going to start this up again. I have continually done it, but sometimes my menus get (I'm embarrassed to admit) stale. I went through a stage of not feeling particularly creative, and well, gave up posting my boring plans.

As I said in a post on an earlier day, my most recent grocery run was $56. I am SO proud of that number, but it was out of necessity. We "front loaded" our foods by buying in bulk - which leaves me very little wiggle room to meet budget. $70/week to be exact. Now, I try to put two servings of fruit into my kids' lunch box every day, plus fruit at home (they're not crazy about vegetables). There's also the dairy to cook with, and that pretty much meets my budget. Now, the nice thing is that we don't eat meat, which means when I cook beans and rice all week, my husband is understanding. It's also nice that I have a WELL stocked pantry.

I plan Thursday - Thursday as that is when the new ads come out for my grocer. I plan based on sales as much as possible.

Thursday: I was recovering from an operation, so we just drummed something out of the freezer.

Friday: I've been whipped from this operation, but I managed to boil some gnocchi and toss some sauce over it

Saturday: Felt pretty good, whipped together some pasta with asparagus, lemon, and pepper, lightly sprinkled with Parmesan cheese.

Sunday: Black Beans and cilantro rice.

Monday: Leftovers (I tutor late Mondays)

Tuesday: Chickpeas and rice. I'm going to spice these up with something in my pantry, but not sure what. Curry, maybe? Make some bread for sandwiches on Wednesday!

Wednesday: Leftovers/chick pea sandwiches (chickpeas smashed with a little bit of mayo, dill relish, onions, and mustard on bread)

Thursday: Leaving this open. If I plan TOO much, I don't get to use my creative energies and then I have nothing to post on this blog. There are these vegan chickpea cutlets in Veganomicon.
I'm also curious about the lentil sloppy Joe's.

All of these dinners have been talked about - in some way or another - under the tag "What's for dinner." I highly recommend meal planning, as it really saves you from the "what's for dinner" stump at the end of a long day. It also keeps you from buying produce you don't need that ends up going to waste. You can save money by making sure you shop sales and maximize coupons. Really, in today's high cost food world, it's the best way to keep on track.

Friday: Hopefully we will go out for a "hooray, I survived the first week of school." But, if that hurricane cancels school for a day or so, I might be off all together.

Pretty cupcakes and summer review.

2008-08-16T07:00:00.000-07:00

As the summer comes to a close, I am reminded of a post I made in the early moments. In it, I made some summer vows. Now, I knew I was taking a serious risk when posting that - I knew I held a solid chance of not being able to keep most (if any) promises.

The summer proved to be busier than most. In addition to my culinary goals, I made a few household ones as well. Another one of my passions (along with cooking, teaching, and greenification) is scrapbooking. The whole summer, I accomplished just one page. One. I am so far behind at this point, I fear I may never catch up! I was doing a few online courses for my job - one in teaching students of limited English proficiency and the other to boost my knowledge in reading education. Between those courses, chasing my kids around, and you all...well...that was pretty much my entire summer.

My comments in black, the goals in lavender.

(1) I am going to feed my family homemade bread. I am also going to find sustainable, go to recipes that will allow me to feed my family homemade bread all year long.

I mostly managed this one, but not entirely. I never completely mastered the sandwich bread. I realized, after just the first loaf, that my pans weren't big enough. So, I purchased some larger ones. Then I realized my bread knife wasn't sharp enough to really cut the smaller slices suitable for PB&J's, so I bought another one of those too. Then we went on vacation.

Now, on my defense, I almost always have a loaf of this stuff sitting around. Which, incidentally, makes wonderful toasts, sides, and even "grown up" sandwiches. While the kids LOVE it plain, it's not so good for their lunches, which is why I tend to stick to Nature's Own Organic bread for them. At least until I can master the sandwich bread.

(2) I am going to see how cheaply we can eat, while still eating well and organically wherever possible.

I did that this week, but the rest of the summer just seemed like such a drain. I'm not sure if it's because of the rising food prices or what - but we just can't seem to get our grocery budget under control without giving in and eating some processed foods that I just refuse to by. I think "well, maybe ONE week wouldn't hurt.." But then I think about how good we eat, and how good it makes me feel, and I just can't even do it. This week, I spent $56. And that included some water for the hurricane sitting out in the gulf. Now, we have a well stocked pantry, so all I really needed was produce and dairy. Still, I was quite proud of myself for that. And yes, there will be a lot of beans this week.

(3) I am going to learn to make homemade tortillas. Low fat homemade tortillas.

Did this, but I was less than impressed. I should try different recipes, including the full fat ones. I also want to learn how to make pita bread, as the stuff I buy in the store is terrible.

(4) I will master the balsamic reduction. We had that at a restaurant lately, and LOVED it.

I tried it, but was not impressed. The problem was that it tasted burnt, as the balsamic reduction has to be done at a relatively low heat to avoid scorching. It was okay, but I didn't love it. I found precious little information about this process, so I was flying pretty blind. However, while this wasn't great, I found a wonderful way to make a thick balsamic dressing with my mortar and pestle that I will share as soon as I get the proportions down. I think it was about as good as the reduction, with much less work. It made AMAZING bruschetta.

(5) I will master the Panna Cotta recipe.

This was way too easy. It's milk jello. Boring. Now, there were some chocolate Panna Cotta recipes and interesting flavors that I want to try...

(6) We will be making a family trip out to Portland, Oregon - to see more family, and determine the steps necessary to make it our new home. While in Portland, we will be taking a tour that I am VERY excited about. I will be sure to post a review.

Okay, I managed this with gusto...if I do say so myself. If you want to see, click on the "vacation" link above. Or, go to the left where my other tags are, and click on "Oregon."

(7) This is the one that bears most on you, my reader - I will be posting daily. Even if it's a "the kids are sick, I can't think of anything to post, so here is a good article..." I will post daily. I promise! From now until my vacation - I will post daily. So, if you would like to reciprocate my devotion - please feel free to share this blog with friends and family. I hope to have more of what I've already put here, just MORE of it .

I made a pretty good dent in this in June, not so much in July. Although, I'm finding that most of the food blogs I read aren't so good about posting every day, which makes me feel better! I also know that I write about more than just FOOD in here, but how to tend to a kitchen, how to serve your food, product reviews, and even restaurant reviews.

I also managed to do a few unexpected things this summer. Like, I began my quest in cake decorating.

These were my first attempts at decorating cakes. I decided to "start small" - small meaning cupcakes.

The cakes themselves weren't great. The first batch, chocolate, were terrible. These vanilla cakes left much to be desired. Now, I am not a cake fan exactly. I much prefer a good pie or cobbler, or even cheesecake. I'm just really tired of paying someone else to decorate a cake for my kids. I have a lot of mixed emotions over this as well, as I really hate the number of chemicals that go into the decorating bit. Which leaves me with a quandary: to decorate means more chemicals. To get good I need to practice, which means more decorating. What to do? I guess more research to see if there are organic ways to do it. I have a friend who uses fruits to create the butter cream colors, and even homemade marshmallows to create fondant. That might be a direction I have to go as I learn some of the techniques. Oh, and I must mention that this is all self taught - the cake decorating class in my area is from 12-2. Thanks, Michaels.

So, all in all - I think I get a B. I met a good number of my goals, exceeded expectations in other areas, but didn't quite do all that I said I was going to. I did increase my blog readership, which is a huge deal for me - so for all you faithful readers...thanks. I really enjoy knowing that you come here to read about my kitchen adventures.

Seitan Ribs, from the Fat Free Vegan

2008-08-10T17:25:00.001-07:00

Yesterday, I wrote about a few new blogs. One of them was the fat free vegan, and that is the same blog that I got this recipe from.

As I said before, my husband is a meat substitute phobe. He raises an eyebrow at anything that is supposed to mimic meat. We've found a few good substitutes, but the default is always that he won't like it.

I had read bits and pieces about Seitan, and I was starting to feel pretty positive about it. Seitan is made from vital wheat gluten, which is the "binder" in breads. In fact, vital wheat gluten is something many bakers keep on hand for their baked goods. On one of the Weight Watcher boards, I followed a link for "ribz" and ended up at the Fat Free Vegan. She was writing about her Fourth of July feast, which included Seitan Riblets.

Let me start by saying that they really are quite tasty - and the husband did enjoy them! Let me give you a few tips that weren't clearly spelled out at the Fat Free Vegan's site:

(1) DO NO clean up vital wheat gluten with water. You know that rubber-cement like stuff on the back of tags taken off of magazines? That's sort of what VWG is like when wet. Dust it off, and just wipe off the residue. Oh...and be careful with your sink - I'm still trying to clean the sludge out.

(2) The instructions say "knead," but this doesn't mean "knead" like you would a loaf of bread. You can't stretch it out and pull it apart like you can bread dough. Instead, you want to keep the ball of Seitan together, just pressing down, then cupping the very spongy dough back together. Don't flatten and lop over like bread - Seitan doesn't worth that way.

(3) When you spread the Seitan into the pan, it takes some serious effort. I had to work the dough vigorously for quite some time to get it spread out in the pan. Don't give up - it will come together eventually.

Other than that, Seitan is amazingly simple and something we will be trying again! The whole pan is 20 points, so if you divide it into 4, that's 5 points a serving. It's a nice "go to" meal, as Vital Wheat Gluten is a shelf-stable ingredient that can be kept on hand for a substantive meal.

A few new links in my blog roll.

2008-08-08T17:59:00.000-07:00

I find myself delving more and more into the world of foodiedom, and all the while finding foodie blogs to read for inspiration.

I'm also finding myself drawn more and more to vegan sites. While I'm not a vegan, I do like cooking like one.

The Fat Free Vegan is cool because it mixes weight watching with no meat. I find vegans to be disgustingly skinny (disgusting, like, I want to be just like them!) So, it's actually hard to find ones that focus on watching caloric and fat intake. Don't get me wrong - almost every vegan I've ever met is heath conscious. They're just not always calorie counting.

Post Punk Kitchen is done by a couple of well known vegans that have written the books Vegan with a Vengeance, Vegan Cupcakes Take Over the World, and Veganomicon. I actually just picked Veganomicon up from the new bookstore in town, and I am way excited to try it out. What I love about these books is the wholesomeness often overlooked in veganism in favor of meat substitutes. I love how most everything is natural. Already the spicy tempeh sushi has completely caught my eye.

The Vegan Dad: who DOESN'T love a Dad who can cook?

I have a few more blogs that I've added that are neither vegan nor vegetarian:

A Veggie Venture is just an all around great site totally focused on vegetables with lots of references to Weight Watchers.

The Gourmet Momma is another Mom that loves to cook. I completely identify with these sorts of blogs and felt at home when I opened it. There are lots more Foodie Mommy Blogs there too.

I think that I just have Oregon on the brain right now, but I'm loving Northwest Noshing. I especially love that he reviewed Mother's, as I recently did the same after my trip up north.

Anyhow, a few more good reads for you while I gear up for the new school year. Then it won't be so noticeable when I don't post everyday! (I hope, I hope..)

Two vegetarian finds.

2008-08-08T17:45:00.000-07:00

My husband is a fake-meat phobe. Seriously. When we became vegetarians, his one stipulation was that I don't try to force "matrix meat" into him. Consequently, I mostly try to cook without it.

A good friend (vegetarian) had a super bowl party. She had this chili dip that I tasted (thinking that it had no meat), and found myself a little upset that I tasted hamburger. Later, I heard her say it had no meat, and that she used a Boca crumble. The husband and I enthusiastically agreed that we couldn't tell the difference.

A bit later, I read about how wonderful these frozen vegan riblets were. I got a little curious and bought them one day - and low and behold - they WERE good. They taste remarkably like meat, the sauce is wonderful, and they're way low in points weight watcher points (I want to say 3 or so, but double check if you're on weight watchers).

Well, the vegan riblets went over so well, I decided to try the meatballs. And you know what? They were really good too! And only two points per serving (6 whole meatballs)!

This has given me the gumption to try seitan, which is on the menu for this week (oh...I really should get back into doing that on here...mental note). My husband is definitely feeling more open to them, so I better capitalize.

As an aside, the Tofurky franks are pretty much awful. Don't even bother.

Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

2008-08-08T16:06:00.000-07:00

This is a Portland-trip inspired meal. Both in the ingredients and the methods.

While in Oregon, on the tour, we went to a wonderful kitchen supply store. While there, we were introduced to the wonder and beauty of ceramic blades. We sat around the store's open "classroom" while the chef showed us how effortlessly she was able to slice and dice. I was in love, and gave my husband the "big eyed" look. You know the one, ladies. It says "please buy this for me, and I swear I'll make you a happy man."

Oh, get your mind out of the gutter. I meant with a good meal. This is a family blog.

I kid. Sort of. Har, har.

ANYHOW, we came out of said kitchen supply store with two products.

(1) A serrated peeler from Messermeister. Why serrated over a regular peeler? Well, from the website, the blade"allows you to not only grip wet vegetables and peel them with ease, but also allows you to peel tomatoes, grapes, eggplants, ginger and more!"

Check THESE babies out:
It was really a wondrous thing to watch the ultra thin tomato peel just pull away from the flesh, and then fall into the sink. The brilliant color inside the tomato made me want to paint my kitchen an even redder shade (it's currently burgundy).

Okay, my tenth grade English class, where I had to learn to write "descriptively" completely came rushing back to me right there. But I digress...

(2) I couldn't go home without my new slicer (I just have the double edged mandoline) from Kyocera. This is a company that will get many, MANY more dollars from me in the not-so-distant future. In fact, since we have returned to Florida we have purchased a new knife. The review of which I will save for a later date.

If you can't quite comprehend my affinity for the new ceramic blades, then feast your eyes on these puppies:

It took me just seconds to slice the mushrooms and zucchini into the brilliantly thin pieces you see here. It was effortless to simply slide the zucchini back and forth (the double edge) - and with the mushrooms I was able to use the "grabber" that the slicer comes with. It really helped out with the tomato sauce, as things cooked quickly and the thin nature made everything "flow" together nicely without being overcooked.

Now, this last picture is the product of a tool that I have been using for some time. It's one of those "buy on TV" products that actually work. Although now you can get it in many more places besides on TV. When using the product, you put in your attachment (large chunks or "dice"), then you press the top down, forcing the vegetable onto the blade, and voila! Perfectly chunked pieces. I use this ALL the time for just about anything you can imagine. IN FACT, just the other day I was making granola bars, and needed to chop my whole dried fruit into tiny pieces. This thing worked like a charm. The neat part is the container that holds all the onions and green peppers until you are ready to add them. So, I went ahead and started the oil, then poured the peppers, onions, and diced garlic (also in there, but on the bottom) and got that cooking. THEN I chopped tomatoes. Worked like a charm.

Rustic Vegetable Tomato Sauce over Heart Shaped Polenta

Now, I can't totally take the credit for the idea here. It's based on a dish a dear old friend (and FABULOUS designer) whipped up for us while in Oregon. My husband loved it, so I simply had to recreate it. When I had this new slicer to use, and peeler, and all the ingredients came up on sale - it was like a giant sign telling me to give it a whirl.

Step One: make polenta. I used this ingredient list, but I didn't follow the instructions exactly. Instead of a loaf pan, I spread it out into a jelly roll pan, about 1/2 of an inch thick. Then I placed that in the fridge and waited until it cooled (2 hours, you want it COLD). When done, I used a heart shaped cookie cutter and made the cut outs. You could use whatever shape you want, festive, creative, hand carved - whatever. When you have the cut outs - put each piece in a medium-hot skillet (nonstick works best) oiled with spray or olive oil. Cook for a few minutes on each side, until the polenta turns a golden color and it's warm on the inside of each piece. I would save the frying step for absolutely last. Do it while the sauce is simmering.

Step Two: Make sauce:

Ingredients:

- Any vegetables you have on hand. I used mushrooms, green peppers, and zucchinis. This made a nice and "meaty" sauce without having to add the meat. A good rule of thumb is about a cup of each of three different types of vegetables. If you have fewer to add, increase the amount of what you have. My girlfriend adds prosciutto to this. If I were to cook with it, I would add it with the onion mixture.

- one large onion, diced.

- 2 to 3 garlic cloves, minced.

- 2 pounds of tomatoes, peeled and diced.

- 1 small can of tomato paste.

- vegetable broth as needed.

- 1 Tablespoon of fresh basil

- salt and pepper to taste.

In a heavy skillet or large pot, add just enough olive oil to lightly coat the bottom. Add onion, peppers, and garlic. Cook until they start to soften and turn translucent.

Add tomatoes. Cook down over medium heat or medium high heat. This will take 10-15 minutes. You want the tomatoes to lose their shape and look saucy.

About 5 or so minutes after adding the tomatoes, add the rest of the vegetables. This is a little unconventional, but I simply hate mushy zucchini.

Add can of paste, and broth to desired consistency. I hate to give an amount here - as the ripeness of your tomato will totally change this. The more water that exists within the tomato - the thinner your sauce will be. You're going for something chunky and thick - not a thin spaghetti sauce.

Let cook for several minutes, then add all spices. Let simmer for another 5 - 10 minutes to let all the flavors meld. Watch for mushy vegetables!

Spoon over fried polenta. Sprinkle with Parmigiana Reggiano (or another tasty cheese) and enjoy!

Note that a host of other starches (rice, brown rice, quiona, or maybe some gnocchi) would serve just fine. In fact, I liked the sauce by itself!

I've had a request...

2008-08-05T16:25:00.000-07:00

A while ago, we had friends over. I decided to try Pavlova, and was worried it would turn out weird, so I decided to try these cookies as well. The cookies were a total back up plan, but the Pavlova turned out so good I didn't need them. They're sort of a smattering of various different ingredients and recipes I'd picked up along the way. Trying to keep my Weight Watcher program in check, I sent the cookies away to my husband's office. Apparently, today, he was asked to get the recipe. Mind you that I sent the cookies in some time ago. So, not wanting to keep something requestable to myself, I decided to share.

Cranberry White Chocolate Oatmeal Cookies with an Orange Glaze.

Cookies:

1 cup softened unsalted butter (2 sticks)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1-1/4 cup all purpose flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped macadamia nuts
1 cup white chocolate chips
3/4 cups dried cranberries

Glaze:

2 T orange juice
1 T orange zest
confectioners sugar to desired consistency.

Method:

(1) Preheat oven to 325 degrees.

(2) With mixer or in large bowl, cream together butter and sugars. Add eggs and extracts. Cream together well.

(3) Mix the flour, soda, and salt together in a bowl or large Ziplock bag. Add that (slowly) to the creamed ingredients until just mixed.

(4) Stir in the oats, nuts, chips, and cranberries. It's best to do this by hand (in case you are using a mixer), as the mixer will disintegrate the chips quite effectively.

(5) Drop by heaping spoonfuls onto ungreased cookie sheet and bake for 12 minutes. Let cool on sheet for 5 minutes before moving to wax paper or wire rack. I like to have two sheets going - one in the oven, one for cooling/refilling, so there is always a new dozen until all the batter is used.

(6) While the first batch of cookies is baking, mix together the orange juice and zest, then add the powdered sugar. You want it thick enough that it won't slide off the cookie, but thin enough that you can "lob" it across for a neat pattern.

(7) With cookies still warm, take a regular spoon, spoon a scant spoonful of the frosting, point the spoon down, and then move your hand back and forth quickly. Ribbons of glaze should leave the spoon and land on the cookies. Don't get too vigorous - lest you think it's fun to clean glaze off your walls. Keep on truckin' until you reach the desired amount of frosting. Make more as you need it.

(8) Try to keep your hands off them.

In a hurry...

2008-08-05T10:23:00.000-07:00

The summer is coming to a close. Which means the kids are headed back to preschool, I am trying to wrap up loose ends around the house, and I'm pulling out all my materials for the school year.

I have some new tools that I desperately want to share with you, but for today I will simply share a find.

Furikake is a Japanese rice seasoning made with a variety of ingredients. I choose the one with no meat products in it - so nori (seaweed), flavoring, and sesame seeds. If you're like me, and never quite developed a taste for soy sauce over rice, or you just want something different, this is a great fine. It's sort of like sushi in a jar.

For the last couple of days, I've been taking a cup of rice (4 points) and chopping up things to go on top, then flavoring with furikake. Think of it like a sushi bowl instead of rolled. Tasty, healthy, and easy on the diet.

You can find it in many Asian food stores or online. Just Google "furikake" and you will see what I mean.

I have a work thing tomorrow, but maybe I will be able to scoot in and talk about this chunky, rustic homemade tomato sauce I created with two of my new favorite tools.

Portland, Oregon: Odds, ends, and a wrap up.

2008-08-02T11:45:00.000-07:00

So, as you can read, our Portland trip was really fantastic. Our family is planning on heading out there permanently as soon as the economy and housing market allows. It's green and luscious, with just the right about of "big city feel" without the "big city hassles." Really, I've not found too many other places with the richness inside of the Portland Metro area.

A few odds and ends:

(1) If you go, make sure to utilize the MAX line. Traffic in Portland and on the surrounding highways can be horrific. We love the MAX.

(2) Do yourself a favor and do not drink at Starbucks if you can all avoid it. There are a multitude of local and privately owned coffee shops that have a better feel and better coffee. One that we didn't try, but I've heard phenomenal things about, is Stumptown coffee.

(3) Seeing that this is a family blog, done by a teacher, I generally try to avoid alcohol references. However, I can't completely ignore the rich culture of fine beers and wines in the area. Do research this if you are headed out there, and feel free to email me if you have any questions or need advice.

(4) Most grocers have responded to the local demand for organic and natural foods. Fred Meyers is probably the best place to go for reasonably priced organics. Safeway and Haggens are also good, but Safeway is smaller and Haggens is more expensive (but it's also more local). If out there, buy as much as you can from farmer's markets, farmers stands, and supplement the rest at a grocery store. One really nice thing at Fred's is the great selection of organic and natural beauty and personal care - it's more of a "superstore".

(5) If you can, please, please, please enjoy the outdoors while in Oregon. We didn't get a chance with our youngins' - but I hope to change that the next time we are out there. There are tons of biking, river, and hiking options out there. Oh - and the MOUNTAINS. The MAJESTIC mountains! (By the way, this picture was taken on a tram just minutes from downtown Portland. See how green everything is?) (6) Ever hear of Bob's Red Mill? They're a distributor for natural grain, wheat, rice, flour, and more. You can find the products in most grocers and on Amazon. The company is located in Oregon, and they have an outlet store right off the highway. I just love their "back to basics" philosophy in stone milling. They have a significant number of gluten free options for those needing that. This is SO worth a visit if you're a foodie.

Yes, the Portland area is quite the place, and I was very sad to leave. A few closing pictures: The "two kids" not so much in a kitchen. This is one of my parent's gardens. I love how easily things grow out there with little to no trouble. I have friends who have dabbled in Organic gardens in Florida, with little success. The sun torches EVERYTHING here - including the herbs I tried to get going. Green grass. This is assisted a little this time of year - but for the bulk of months the grass stays a pretty green with very little maintenance. To keep our grass nice in Florida, it often takes oodles of water and lots of chemicals. We opt for neither, but to try and sell the house we will have to work to get our lawn in shape. I wish it was "vogue" down here to be green and have no lawn, but , c'est la vie. Just a pretty flour.

I'm looking forwards to my next couple of posts, where I will be sharing my new kitchen "tool" finds. The eBay purchase JUST showed up today - and I am excited to get cooking!

Portland, Oregon: THE tour.

2008-07-30T06:27:00.000-07:00

I don't know how I found it, or what I was looking for, but MONTHS prior to the trip I ran into this tour. For the price of a fancy dinner for two, it advertised a tour in the Pearl District of Portland, for nearly FOUR HOURS, with samples throughout.

I thought "Well, shoot - sign me up!" And then I did just that.

I was like a kid waiting to go to Disney for this tour. I couldn't fathom anything better that touring around the famed Pearl District sampling foods from the best establishments. That's, like, a foodie paradise.

At the beginning of the tour, our tour guide (Natalie) gave us two pieces of information. The tour was to center around the acronym "FLOSS." That would be fresh, local, organic, seasonable, sustainable. If you are a regular reader of my blog, you know that this satisfied me immensely. Secondly, Natalie asked us to take our time and enjoy the foods that we were about to try. Throughout the tour, she was great about asking us to pick out flavors and tastes. We sampled with purpose, which was wonderful.

The first stop really made me excited for the rest of the tour. We went here:
Then we had this:
Simple tomato soup, right? WRONG!

It's tomato soup with a strong thread of citrus. weird? NO. Delectable. Now, the cook at the deli assured me that the recipe was online. I cannot find it, but I'm assuming it's not that outlandish. I already have a pretty good tomato soup recipe, so I will just look around to see how I might alter it. Also at the deli was this great-looking mozzarella and tomato sandwich. We didn't have time to return and sample it.

The next set of pictures were taken at the Pearl Street Bakery. Which is, quite possibly, my new favorite place.
The sign here is really cool because "Pearl" is filled in with Mother-of-Pearl. A very pretty, simply done, sign. Inside the bakery is equally as simple. Very open and airy, and full of many things to try. We actually got to head into the back to see and sample what the bakery has to offer.
While everyone else was patiently listening to Natalie, I found myself really focused on the bakers. I enjoyed watching them pound and knead at light speed. What I found interesting was that all the men were pretty burly, stocky, and strong. I guess that's what bread making can do for you - who needs a workout regimine?

I can't tell you exactly what we tried - but it was all very good. The first bread was some sort of baguette, and then we sampled sourdough. The bread, was excellent, but French bread. The sourdough was notable as it wasn't the well-known San Francisco variety. It was more subtle and (in my opinion) edible. We sampled croissants, and I dare say that I now know what a true French croissant tastes like. Us Americans and our silly little grocery store bakers are totally missing the boat. It was very flaky, crispy on the outside, and light on the inside. The differences in textures made my mouth happy. Finally we sampled some sweet pastries, one being some sort of chocolate cake that crumbled and melted all at the same time. However the real find, the find that actually took us back to the bakery after the tour, was Le Gibassier. It's classified as a pastry - but not in the croissant or danish sense. It's sort of like a scone, but not as dry. It's sweet but not overly so. It really was it's own animal. The finishing touch was this dusting of sugar that left you licking your fingers at the end. It was heavenly. The saddest part is that it is 3000 miles away. I suppose that is a newfound challenge!

The other notable thing that I learned at the Pearl was about olive oil. The shade of the oil was quite green, and as I learned, that meant the olives were very fresh upon pressing. This was wonderful oil - slightly sweet and very flavorful. I now truly understand why all olive oils are not created equal.
We also stopped at a tea place called the Tea Zone. Neat little place with great ambiance. From what I understand, there is a happening nightlife there with live music. I learned a lot here - mostly about the importance of buying high quality tea. I like tea, and I always thought I was British in the approach - adding sweetener and cream. I recently read that the health benefits are greatly diminished when adding cream. Feeling dejected, I stopped adding cream, but continued with the honey. When I came to the Tea Zone, I drank high quality tea and found something amazing - you do not need sweetener, nor is cream required. In fact, those would mask the deep flavors in the tea, and therefore are undesirable. I highly recommend the Dragon Pearl Jasmine and Organic Wuyi Oolong. Along with the Pearl Bakery, this was the other after-tour revisit. I'll be keeping these teas in-stock as we run out.
The last thing that I have pictures of was from Hot Lips Pizza. The pizza was good, although to be honest I like "my" crust better. BUT, they do have interesting combinations easily re-created at home. Look at their online menu for ideas. I love how they use local ingredients, have a seasonable menu, use an electric car for deliveries, and make their own sodas. Very cool, and worth a visit when in town.

Also on the tour (but alas, no pictures):

Bridgeport Brewery: The highlight was when they explained all their operations, and then showed the single, small dumpster that they empty just twice a week. This brewery recycles and reuses EVERYTHING.

Via Delizia: Gelato. We sampled rum, something tropical, and smores, I think. Good, but it was just gelato. I'm not a huge ice cream or gelato fan, really. If you are one, the flavors here were pretty intense, and the ambiance is very cool.

In Good Taste: Sampled wine, mustards, and cooking utensils (will discuss more of this later). Awesome cooking classes available.

Paley Bar: We sampled these along the way somewhere, and they were very good. I'm getting some for my husband to keep in his desk. My son loved the Peanut Butter flavor!

I feel like I'm missing a place or two, I should have written the places down as we went. Whatever the case, this tour was well worth the money and very enjoyable. The best part is that they just started an afternoon tour that is (nearly) completely different. This means that on our next trip out to Portland, we will be trying the afternoon version. See, we liked it so well that we are doing it again.

As far as I am concerned, even if I didn't have roots in Portland, this tour, Mother's, and the entire Pearl District are reasons enough to visit the area.

Portland, Oregon: Restaurant Review

2008-07-29T07:18:00.000-07:00

First of all - you must appreciate that I had two little kids in tow most of our time in Portland. So, the whole restaurant thing was a bit difficult (to say the least). Consequently, we only made it to three places where I actually had the forethought to photograph and think about the food I was eating. We stopped at many, MANY more...and I'll briefly touch on them at the end. I just wanted to give you the three "biggies" first.

Secondly, unless you are a food blogger yourself, or one of those people who takes pictures of all your meals, you would be surprised at the discussion a camera creates. None of it bad - and I got to plug the blog a couple of times (hello to the people I met in Mother's and the Heathman!) Still, it was a discussion, and it completely amused me. I think the crazy girl taking amateur photos on my Kodak probably created more amusement. It did make me a little gun shy later in the trip. Bloggers don't like undue amounts of non-Internet attention.

Months ago, I booked a Portland walking tour (the details of which will come in the next post) for Friday July 18th. I was ridiculously excited for this tour - and much of the rest of our trip centered around it. We decided to spend Thursday night with friends in East Portland to be closer to the tour, and took the MAX train from the suburbs to their house. We stopped in downtown to grab breakfast at this absolutely FABULOUS restaurant called Mother's Bar and Bistro. I actually found this on a website called foodbuzz.com, which is linked on the side (more to come on them later). After I had decided that we needed to try this place, I found out it was voted one of the best breakfast places in Portland. I was almost as excited about this restaurant as I was the tour.

Now, I'm not sure if anybody else does this - but when I go to a restaurant I try to get dishes that I would have difficulty re-creating at home. Either I don't have an experience with the technique or the ingredients - but it's not something near my repertoire. When we got to Mother's I found two: French toast with a cornflake crust and Wild Salmon hash. I should say that I found many more, but we settled on two.

I will be frank, I am difficult to impress. I am a good cook and can make many different types of foods. We don't eat out often because I don't need to - I can make most things at home.

I was impressed. Very impressed. So impressed, that we tried to make plans to return before the end of our trip. The one disappointment was that we could not.

Without a doubt, this was the best French Toast I have ever had. The crust was sweetly crunchy. It wasn't just corn flakes, it was cornflake batter that was lightly sweetened and cooked in (I don't even want to know how much) butter. I cut and dipped it into the syrup, as pouring would have ruined the balance. I could more accurately apply just the right amount of syrup to each bite to really make everything "pop." Heaven. Pure Heaven. The Wild Salmon Hash was simple, wholesome, and also amazing. It basically consisted of leeks, potatoes, and salmon all cooked in some very basic light cream sauce. The spices were predominantly salt and pepper, adding to the simple nature. However, there was "something" that I couldn't put my finger on. The dish was served with poached eggs and toast.

Now, you should notice that the portions are small. Rest assured, both plates were mine. You see, the waitress picked up on me looking at my husband and asking what "we" were going to get. She offered to split the portions for us. We each got our own wonderfully presented half breakfasts. All this, with a French Press of fresh coffee, preserves, and service (the chef was ACTUALLY seating people), and ambiance..for around $30.

Mother's is worth your own trip to Portland. Seriously. Get a hotel nearby, and just plan on eating meals there at least once a day.

"Impressed" really doesn't cover it.

The next day, we went into Portland for the tour and decided we needed to grab a light breakfast. We found our way to the Heathman, where the tour began. It was alright, but nothing spectacular. I got the lox plate, which is about what you would expect. My husband got French toast again....and...about what you would expect. There's better in Portland.
And finally, a restaurant review of the Portland area wouldn't be complete without a visit to McMenamins. We stopped in at the Grand Lodge in Forest Grove and visited their Yardhouse Pub. There is a restaurant on the inside, but we opted for someplace the kids could run.

The vegetarian options were limited. They do have a garden burger in house, and I'm sure you could substitute it for any number of meat burgers on the menu. They have lots of pizzas and calzones, as well as salads and pastas. We settled on the Smoked Veggie Wrap and Mediterranean Vegetable Calzone.
The wrap was okay. Nothing to write home about, and nothing to visit specifically for. The sauce was very watery and the wrap fell apart. I would have preferred the vegetables to be served over rice or couscous. The sauce was an average salty/garlic/watery sauce. Something I could have whipped up pretty easily at home.
The calzone was pretty good. The highlight was likely the "pesto" sauce. It sort of reminded me of Gazpacho. It was like a heavily pureed salsa with Italian flavors. Served cold - I probably would have preferred a marinara with the calzone, but I liked the sauce for other uses. I'm thinking served with fresh bread on a hot summer day, or even the tortilla chips I made, but with Italian seasoning. The crust was also a bit thin, and I would have preferred a bit more dough protecting the calzone. Inside, the ingredients were good - Greek flavors like feta and kalamata olives are easy to overdo and these were well balanced.

A few other (non pictured) notes:

There is a coffee chain called BJ's that makes the BEST coffee. Don't let the website fool you - it's great coffee with bad web design. If you look down on the bottom of the screen, you can opt for the Hillsboro Promenade, Mollala, Sunset Esplanade, or Forest Grove stores. Definitely try their Mochas - as they use slightly different ingredients from Starbucks. I've been a long time customer.

If you only have a moment to grab a bite - skip the McDonald's and try Burgerville. Great burgers, shakes, and smoothies. Vegetarian options.

Costa Vida is a good "chain" Mexican restaurant for another quick bite option. I prefer Chipotle or Moe's. Baja Fresh is comparable, but this is trendier. If you have a few minutes, do yourself a favor and check out one of the multiple authentic Mexican restaurants.

We also ate at this sushi place in South East Portland. It was a TOTAL hole-in-the wall but had great sushi. I wish I could remember the name of this place - but the lesson was clear: Never judge a book by it's cover.

Portland, Oregon: Authentic Mexican Food and Farmer's Markets.

2008-07-28T07:40:00.000-07:00

One of the best parts of being out in the Northwest is the food. I had forgotten how lucious and fresh everything in the Willamette Valley is. Cherries right off the tree, berries being sold on one roadside stand after the next. The Portland area truly is a celebration of freshness and taste.

Since not everyone can successfully run a garden, farmer's markets are an excellent resource to get fresh fruits and veggies. I read somewhere that the Portland area bosts 31 different farmers markets that run from the spring through the fall. These markets don't just have the fruits and vegetables, but breads, jams, crafts, meats, goodies, and more! Really, go hungry, sample whatever is available, and grab some lunch from a vendor. I promise you, there will be something delectable to try.

We attended two farmers markets while on our extended trip: Hillsboro and Forest Grove. I hear the Portland ones are fairly large, but these were close and easily accessible with two children. The Hillsboro market is in the morning - so we rousted the kids out of bed and took them into town. My main interest is in berries. I had forggotten how wonderful farm fresh berries truly are. Especially Marionberries, a hybrid local to the area. They're a wonderfully, sweet, juicy, large blackberry. Strawberries were on their way out, but I was able to find a pint of the last ones. We also found some raspberries, gooseberries, and currants.
Also notable at the Hillsboro market: the popcorn cart (wonderful, not too sweet, kettle corn), a local soap maker whose soaps looked so good that my daughter tried to take a bite, and a Mexican family whipping up breakfast burritos (more on that in a bit).

Later in the week, in the evening time, we headed over to the Forest Grove farmer's market. This market had a completely different vibe - celebratory and excited. More crafts, and more vegetables from "organic" vendors. There was not "certification" present, so the buyer beware, but in a small town like Forest Grove people would talk if you were spraying your "organic" garden.
Both markets were outstanding, and I am so glad we went. However, I think I liked the Forest Grove market better. Really, the Forest Grove market would have been perfect if that burrito making family had also been there. When we went to the Hillsboro market, there was a very long line in front of a food stand. If you are not local to an area, and want a good place to eat - watch the traffic around meal time. The sheer volume that this place was putting out really impressed my husband and I, and we just had to sample their menu. They made us the most wonderful egg, bean, and rice burrito. $4.00 for a meal that served both myself and my husband. The kids munched on popcorn and berries, while we all enjoyed a coffee treat. The kids had not-so-hot chocolate while I sipped on my latte.

I had forgotten what a significant part of the community is Mexican in descent. Immigration was sparked by local farms having work for interested families. Now, as those families are now in the second and third generations, they have become integrated into part of the Northwest culture. I never noticed it before, but Mexican food has become as "Oregon" as salmon and Tillamook ice cream.

After that burrito, the Mexican craving was still there. Nearing the end of our trip, we went to another local Mexican place and had lunch. This place wasn't nearly as good as the vendor stand - and MUCH more expensive (12 bucks for something 2/3 the size). It managed to fill our tummies, though. The guacamole was tangier than I am used to. They used a bit more lime juice than I would. It was tasty, but the lime totally overpowered the avocado.
This is a picture from the local restaurant, I didn't have my camera the day we went to the Hillsboro market.

Stay tuned...

2008-07-21T23:02:00.000-07:00

Okay, I will admit. I am not taking my daily photos.

Bad foodie.

I am however, enjoying the culinary plethora that IS the Pacific Northwest. I've taken LOTS of pictures of much of my food time here. I forgot my camera for the Farmer's Market, but there is another one on Wednesday so we will try for that.

I have pictures of wild salmon, of which I've had cooked many different ways. There's been fresh berries, cherries picked straight from my parent's tree, a fabulous restaurant that I wish I could pack up and take home with me, an amazing tour that I can't wait to try in the evening, cooking classes that I am chomping at the bit to check out...I could go on and on....

What I don't have, is my USB cable to get the pictures onto the computer.

So.

You will have to wait.

What teachers do in the summer...

2008-07-12T18:46:00.001-07:00

We go on vacation.

In a very short while, I will be headed to the beautiful Pacific Northwest. My home state of Oregon. I hail from the Portland area, and I'm so excited to be back.

I won't bore you with the details of my family, including extended that I haven't seen for some time. Or my beautiful niece, or my best friend of...gosh...12 years...and her beautiful family. Rest assured, those are some of the highlights of my trip.

What I will be sharing with you is the bounty available in the summer.

Picture it, Willamette Valley, Oregon, 1999 (whooo..Golden Girls flashback there):

It's a beautiful summer day. My Dad just whipped up a batch of sourdough pancakes, and we break out the bounty of fruit in the fridge. We slice peaches, top that with Marionberries, and some strawberries. Just a dash of sugar sprinkled on the top. That would be a typical Saturday morning breakfast in my home growing up. Of course, that was after a fantastic run at a local lake. For dinner, fresh, wild, Pacific Northwest salmon with a soy-ginger glaze. Probably some corn on the side.

Heaven for a foodie. Really, I never appreciated the freshness and quality of the food up there until I moved away. Don't even get me started on the plethora of outstanding restaurants, beautiful sites, and countless other Oregon specialties. Oh, and it is SO easy to be a vegetarian out there.

I could go on and on. But I won't.

What I will do is post a picture of the day. Now, I can't promise that there will be a new picture EVERY day...but, I will have an aggregate for the entire time that I am there. I'm so excited to share this beautiful country that so many miss out on.

I hope you're ready to see it.

Something new to do with mint.

2008-07-10T15:47:00.001-07:00

Zucchini Mint Salad

(totally can't remember where I pulled this from).

1 Tablespoons Extra Virgin Olive Oil.
2 Tablespoons Pine Nuts
2 Ounces crumbly feta cheese
2 medium zucchini, sliced as thin as you can make it.
3 Tablespoons chopped mint leaves
Zest + juice from one lemon.

Mix together in a bowl.

Let sit for 10 minutes.

Makes 4 side dishes or 2 light meals. 6 points in the whole thing. Divide accordingly.

WONDERFUL!

Now I'm full :)

Well, the tortillas didn't knock my socks off.

2008-07-09T16:42:00.000-07:00

But the chips sure as heck did!

Take 3-4 tortillas. Using a pizza cutter, cut into wedges. Arrange on a cookie sheet, as best as you can, so they aren't overlapping (a little bit is okay).

Drizzle the tops with extra virgin olive oil.

Sprinkle seasonings. I used salt, garlic powder, cumin, and cayenne pepper. I can see using a LOT of different sorts of spices. Curry powder? Thyme and Sage? Or my next trick - cinnamon and sugar. It all depends on how much flavor you want. Adjust the spices to your desire. This is one instance that dried spices work best.

Bake at 450 for anywhere from 3 - 7 minutes. STAND WATCH! Else you will be calling your alarm company like I did, making sure they didn't send a fire truck out. Those spices will SMOKE...so really be careful.

This is how I know how good this is: When I fed it to my husband, he stopped, looked in the kitchen, and said "that's really good." He's a man of few words when it comes to food, so when his words are those - I know I hit the jackpot.

Yummy...homemade tortillas AND chips. Whee!

One tortilla, two tortilla, three tortilla...

2008-07-08T16:23:00.000-07:00

At my son's last birthday, I realized that his cake was the last that I intended on buying. I could not believe that it cost me $26 for some flour and sugar - and I vowed to make my own from then on. I have a book that I plan on using for decorating help. I might also take a cake decorating class if the nearby Michaels offers them.

I felt similarly when I started making my own pancakes. I couldn't believe that I - and many others like me - had been suckered into buying mixes. It was so easy, and so much better, to make my own!

Well, I had heard the raves about homemade tortillas. Little Mexican Grandmas have been doing it for eons, so why couldn't I? Surely, women in Mexico in the early 1900's - without any of the conveniences of today - were able to make the tortilla work. With my fully stocked kitchen I shouldn't have a problem. My only concern was calories and fat, so I went ahead and looked up a recipe for those that are reduced fat.

What I discovered was that tortillas are absurdly simple. You have some sort of fat (in my case, light, organic, vegan margarine), flour, salt, and a leavening agent (in my case, baking powder - although some called for soda). Fat free tortillas actually call for fat free mayo instead of fat. You mix the dry, cut in the fat, and then stir in HOT water until a dough forms. Divide up the dough, let sit for 15 minutes, roll out, and cook. Simple.

Except not. Well, the mixing was simple, the cooking was not.

First, as I said, you toss in the dry and stir together.

2 tsp baking powder
1/2 tsp salt
3 cups unbleached flour

Next, you must "cut in" the fat. Enter, pastry cutter. 4 Tblsp margarine or butterYou're basically looking to press the butter into the flour, over and over, turning the bowl, in order to make the dry ingredients look sort of crumbly. The "official" baking term is course cornmeal.

Next, add in the water until the dough is together and sticky.

1 1/4 cups water. Plop the dough onto a WELL FLOURED surface and knead for just a couple of minutes, until it's velvety and soft. Then the instructions say to "tear" the dough into 12 pieces. Yeah, right. I'd end up with 13 tortillas of all different shapes and sizes. I made a mound and got a knife. I cut in half, and shaped each half into a mound. Then I cut each mound in half again (now I have four halves). I then cut each half into thirds. That makes my yield of 12.

How's THAT for a math lesson.

Roll each piece into little balls and sprinkle with flour.

I just think this little dough ball picture is cool. Now comes the part that is going to take practice. You need to let the dough "rest" for 10-15 minutes. This is something consistent across all recipes. Just like you have to let bread rise, you must let the dough rest.

Then, one by one, you need to roll it out. Now, the outside of the tortilla gets sort of crispy/crusty. So, you don't want to roll it so thick that it won't "roll." You also don't want to make it so thin that it gets crunchy (think tortilla chips) too quickly. You want to find Baby Bear's bed - just right.

You also want the temperature pretty high - between 375 and 400. I had mine too low, which dried out the tortillas before I got the pretty golden spots I was going for. I cooked mine on a griddle, I am thinking a pan would have worked better. They have these fancy tortilla cookers, but we just don't eat them enough for me to invest in such a thing. You cook them just like you would a pancake

I got a "thought it was pretty good, it's a tortilla, I don't know what you expect," from the husband. So, passable to say the least. I know the dough is fine, so getting the cooking down will take me a few tries. This is true for many of these kinds of things - pizza took me a few tries too.

The beautiful thing about tortillas is you don't have to fill them with Mexican food. I filled the husband's tortilla with chickpeas and couscous (leftover) seasoned with curry powder. Again, passable. I love the idea that if the mood for wraps, or fajitas, or burritos hits - I don't have to give up just because I don't have tortillas. I almost always have the ingredients around, so it's just a matter of making them.

As an aside, I made my French bread recipe into a loaf bread. It worked pretty well, and made the best PBJs. In my original recipe, I divided the dough in half to get two loaves. In the bread pan, the whole thing went into one (I've got jumbo sized pans for sandwiches). Nice big pieces, with spongy crevices where the peanut butter and honey soaked into. The slices were too thick for the kids - I need a better bread knife. Also, I think I need to half again the recipe and put half of THAT batch in each loaf pan (so, we're looking at 2/3 and 2/3 in each of the pans). I will try that after my knew bread knife shows up. And post with a simple conversion if that works out better. I have a couple of other bread recipes to try too.

Happy tortilla making!

Hey...it makes up 70% of the Earth.

2008-07-07T17:36:00.000-07:00

And it makes your body work, so why not drink more of it?

Because it's BORING, that's why.

I like FLAVOR. TASTE. ZING. PASSION ON MY TASTEBUDS.

While nothing beats water when "glistening" and working hard, to drink it otherwise just doesn't pass the muster. The problem is that everything else (a) has calories and (b) isn't as good for you. I won't do the diet soda business. There's only so much caffeine a sane person can handle. So, what to do?

Flavor your water!

I had some mint left over, so I tore up a couple of leaves and tossed them into my Klean Kanteen. Then I added ice and water, as usual, and let it sit.

FLAVOR. TASTE. ZING. PASSION ON MY TASTEBUDS.

Not a mint fan, or don't have the herb? Cucumbers, lemon, lime, berries, and rosemary are all good options. Think a very light tea, and that's the intensity of the flavor. Not overpowering, but still tasty.

I'd been putting cucumbers and lemons in my water for a while. I'd never thought of mint. For the life of me, I cannot remember where I got that idea - but it WORKS.

In other kitchen news, I finally got my LARGE LOAF PANS. YAY! I'm going to try that 15 minute bread recipe in those to see if I can get some sandwich bread. That is a completely sustainable bread recipe that I can use even when I am working. I'm sort of focused on the bread as a new blog I've picked up recently wrote an article about it. I have a renewed interest in my bread quest of old.

I also have some low fat tortillas on the horizon. Maybe tomorrow. Maybe not. It'll be a surprise. Heh.

A little vacation...

2008-07-06T13:17:00.000-07:00

June 30th. Have I really been away so long? I apologize!

In celebration of the holiday, I took a little break. I was feeling sort of "blah" - uninspired if you will. The joy of cooking is so much less when mixed with the joy of weight loss. I have to re-focus my efforts into low calorie, low fat, high flavor, foods. It's taking me a moment to re-center myself, but I do think I'm onto something.

I am enjoying the process of creating homemade salad dressings. My most recent attempt was a ginger-citrus that was "eh." However, I like the intensity of flavor in homemade dressings. I think I will start experimenting with ingredients in this arena.

The most recent healthy endeavor was re-creating my pizza recipe. I made a pizza that was roughly 7 points, or around 350 calories. It was filling, tasty, and wonderful! Made with wholesome bread flour, vegetables, and fresh mozzarella. When I say roughly - that means it ACTUALLY adds up to 6 (4 for the crust, 2 for the cheese, 0 for the veggies and sauce). However, for the small variances I added a point - just to be safe!

All I did was omit the oil (completely) in the crust. After I kneaded as directed, I placed the dough in the bowl and sprayed oil over the top . I let it rest, and then divided the pizzas into 8 servings (instead of 4). I carefully spread out each ball into a disk, and then I let it rise for around another 30 minutes before I put them on the grill. Confident of my pizza skills, I cooked four at a time. For my pizza, I sprinkled some diced tomatoes, mushrooms, green peppers, onions, and exactly one ounce of FRESH mozzarella cheese. I sliced this very thin so I could disperse it around the pizza quite carefully and evenly.

If you are wondering about how it turned out - my husband reported that it was the best pizza ever. Better than any I had ever made before. Apparently the oil and extra fats were not as necessary as I had thought.

SO, if you're watching your caloric intake - and want to try some excellent pizza, this is a good option.

Homemade nachos

2008-06-30T15:48:00.001-07:00

One of my most favorite things to make with leftover black beans are homemade nachos. It's such a simple dinner, and one that always tastes so good. Now, if you're like me, I like my nachos FULLY dressed: guacamole, sour cream, fresh tomatoes, red onions, olives, black beans, and cheese. LOTS of cheese.

Tonight, I had to pass by the nachos, but I went ahead and served them to the husband and children.

To prepare:

Preheat an oven to 350, and cover a pizza pan with aluminum foil. Then go ahead and collect the ingredients. This is what I had on hand.

Next, layer. I warm up the beans separately, and put them immediately on top of the chips. Then I toss on the cheese. You can add red onions and olives top the top too, but I would hold off on adding the guacamole, sour cream, and salsa until the very end.

Bake for around 10 minutes or so. You want the cheese to be nice and melty.

Dallop on your favorite toppings and serve! This is SO simple, but wonderful and light yet satisfying all at the same time.

Other ideas for toppings: green onions, refried beans, marinated chicken or steak, hamburger, vegetarian meat crumbles, fresh tomatoes, cilantro.

I had way more pictures to add, but blogger is being stupid. Sorry! You will have to make your own to see all the melted gooey goodness.

New Discovery..

2008-06-29T11:23:00.000-07:00

Do you know what one of my guilty pleasures is? Yogurt parfaits from McDonald's. That vanilla yogurt is some of the best I've ever had. What I really like about it is the thick and creamy consistency. You feel like you're eating something really decadent, even though a parfait is 3 Weight Watchers points (around 150 calories) and made with low fat yogurt.

Well, as you may have gathered from the blog, I like to make things at home. I have never been able to accurately replicate the McDonald's yogurt. I've settled for Stoneyfield Farm's nonfat vanilla. It's good, but not THAT good. Moreover, I've heard lots and lots about making your own dips from yogurt. I've tried with the nonfat Stoneyfield plain - and it was "eh." The problem was that it was very THIN. I wanted something thick and hearty. I figured that was just one of those things that I had to sacrifice.

I'd heard of Greek yogurt before - and how thick and creamy it was. However, it was also full of fat. I will settle on the occasional low fat dairy item - but for the most part I stick to fat free while trying to drop a few pounds. You can imagine my excitement when I found FAGE 0% - which is a fat free variety.

Can I just say this stuff has become my new best dieter's friend?

Thick and creamy, this FEELS and TASTES like a full fat sour cream (remember - it's plain). I haven't been able to experiment with it too much - but I am very excited about the possibilities. I will try whipping up some fruit and honey to get a sweeter yogurt, as well as add some spices for dips. Whatever the case, this is a VERY versatile product that will do your body and your taste buds well. How often does THAT happen?

Sick of pasta?

2008-06-28T14:33:00.000-07:00

How about you give it to your kids.

For part of this evening, we will be stringing multi-colored-pasta (as beads). What fun the kiddos will have.

The red "beads"

The green "beads"

Close up bead inspection

How to make?

Well, go ahead and put a tablespoon of white vinegar, a few drops of food coloring, and a handful of pasta, all in a zip lock baggie. Call over the nearest energy-filled toddler and have them shake, toss, and squish around the bag. Then put that onto a paper plate and let dry (I did the shaking part just before nap time, so we could do the beading part after nap time).

With these "beads" - you can go ahead and do a mosaic or string jewelry. I think it would be lots of fun to get all sorts of different shaped pasta (alphabet, maybe?) and toss together the different colors. I just used what I had on hand, which is why my pasta looks like Christmas.

Have a nice afternoon with the kids. I know we will.

Mexican Bruchetta

2008-06-27T15:39:00.001-07:00

Take day or two old french bread. If concerned about calories, pop in a 400 degree oven for about 5 minutes. If not concerned about calories, you can drizzle with a bit of EVOO and sprinkle with rock salt (just a pinch or two!). Then bake in a 400 degree oven for 5 minutes - or until toasted to the touch (you don't want to bake till brown).

Chop up 1 avocado, 4 small (or 2 large) seeded tomatoes, 1/4 red onion, and 1 Tablespoon fresh cilantro. Toss together and mince 1 good sized clove of garlic, toss in with 1/4 teaspoon salt and juice from 1/2 a lime. Let rest while bread is toasting.

When the bread is done, eat Bruschetta style. If desired, you can top the pieces of bread with a poached egg, and then top with a 1/4 cup of bruschetta. I know, I know. Sounds weird - but very good!

The Bruschetta (minus eggs) passed the husband test tonight.

6/26 Meal Plan

2008-06-26T18:56:00.000-07:00

A very disappointing and uninspiring list of sales this week.

Sale items: Berries, grapes, and corn

Friday: Poached eggs over polenta with avocado and tomato Pico-De-Gallo

Saturday: Mexican Casserole

Sunday: Black Beans and Cilantro Rice

Monday: Leftovers

Tuesday: Nachos (for husband) and taco salad for myself.

Wednesday: Wing it (gasp)

Thursday: Wing it (gasp)

I saw down to plan meals, and just couldn't make it through the week. Friday and Saturday were easy because I missed a couple meals from the previous week. Then I thought about the fresh cilantro and avocados I had in the fridge. I always have black beans on hand, so those will be easy to cook up. I do have all the fixings for pizza, and my kitchen is well stocked so I know I can whip together a meal in a hurry. I think I will take a bare-bones list to the grocery store and stock up on a few extra fruits and veggies for snacking.

The problem is - after a weeks worth of training - I am not feeling particularly creative. All those creative juices are mentally in my classroom this week, and I just can't seem to get "into" my kitchen. I did make a low fat creme brulee tonight - it was "eh."

Once the weekend hits, I will probably be a bit more experimental feeling. I should make some bread this weekend. Maybe I can put a smoothie or two on my list too. That might be sort of fun to experiment with. We'll see what fun pictures I can drum up for the blog.

Google Food News 6/25/08

2008-06-25T16:55:00.000-07:00

The search for today:

Tyson to sell Canadian beef business for C$107 mln:

The article said that this was part of the "long term plan" for Tyson to focus on "Asian and South American markets." Does that mean FEEDING those markets, or raising animals in those markets and importing the food here? Not so sure I'm cool with the idea of eating chickens from Asia right not - I'm certainly not okay with the kids eating it.

Texas Governor Rick Perry's ethanol stance stirs up backers, foes:

Currently, our gas is being mixed with ethanol. The law allows us (as a country) to use 9 billion gallons. Governor Perry wants that cut to 4.5 billion. Why? Well, two studies have tied rising food costs to the rise in corn prices. I think we just need to be less dependent on corn as a food source, because....

Corn farmers' hopes are dashed by the flood:

Recent floods in the Midwest have killed corn farming for an area that really depends on it. My husband in from the Midwest, and I have seen the fields and fields of corn. No corn on the 4th!?!

PetSmart donating supplies, food to flood-ravaged Midwest:

It makes me happy to hear that someone is taking care of the puppies and kitties in distress. Sometimes these little things are overlooked.

UN warns of rising food prices:

Some have more issue with the rising food costs than others.

Darden Plans To Use Derivative Contracts To Hedge Food Costs:

Oh, oh.....can I do this? Darden runs Red Lobster and Olive Garden, and are planning on entering into contracts with distributors in order to keep food costs from going up. It's like the forever stamp, but for food. Wouldn't it be great if we could ALL do this?

And, finally, my favorite...

Health Tip: Don't Overdo Fast Food :

Okay, SERIOUSLY? Someone wasted perfectly good paper for this article? I really don't think someone chomping down on a Big Mac and Fries thinks that it is GOOD for them. They're just having a craving. Or eating badly. Or whatever, but they're not under the delusion that they're doing their body well by grabbing a quick bite at the Burger King. Now, there are ways to eat healthy at the fast food place. However, most going there aren't planning on watching their waist line.

Oy.

Almost down a week!

2008-06-24T17:02:00.001-07:00

On Thursday morning I will weigh in. I have been PERFECT this week - it hasn't even been hard to stay within the allotted points. It helps that I'm not keeping around all the processed foods that I have used in the past - like, those 2 point cupcakes. Since they were "just" two points - I would eat them and think nothing of it. Then I wouldn't have enough points left over for a nutritious dinner. The no meat thing definitely helps too. I'm not trying to measure out ounces of chicken and beef.

Whatever, I am looking forward to seeing what the nutritious eating and consistent daily exercise will bring. If nothing else, I'm proud of myself. So, that's cool.

Dinner tonight is a wonderful salad with a touch of vinegar, and topped with a generous amount of mango salsa. A TERRIBLY EASY, healthy, bonus:

Mango Salsa:

1 mango
1/2 of a small red pepper
1/4 of a large red onion,
1 Tablespoon of cilantro
1/2 lime
1/2 teaspoon honey (omit-able, I did).

Mix together and enjoy! Bet if it sits for 10 minutes or so.

Wonderful over a salad or eaten with chips, but in my meat-eating days I would put it over the top of tilapia. I've also been known to eat it with a spoon!

Grillin' veggies.

2008-06-22T17:44:00.000-07:00

With mushrooms on sale this week, I wanted an easy way to incorporate them that was low in calories, fun, and different. I realized that I hadn't ever shish kabobed veggies - and that's SUCH an easy way to cook them. Tell me that THIS doesn't look good.

Oh. It gets even better. That's pineapple, baby. Grilled pineapple. Which is, like, pineapple from heaven.

It made an afternoon like this...

...feel almost fiesta like.

The best part? The whole meal (two shish kabobs, dip, corn, and two pineapple slices) was only 2.5 Weight Watcher points. That comes out to less than 150 calories. AND I'm full.

So, how to make it?

Kabobs: I made mine veggie style, but you could toss a chicken breast, steak, or shrimp on too. Just make sure that you keep the meat marinated, even in cube sizes, and make DOUBLE sure that you keep the veggies on their own kabob (they cook at a different rate). Shrimp cook best if you double skewer them, so they form a little "c."

Dip: I took about a half cup of PLAIN fat free yogurt and tossed in a tablespoon of chopped cilantro and half of a lime. Then I added garlic powder (it was what I had on hand, fresh would be better) and cumin to taste. The husband and I each got a 1/4 cup of it. Corn: I tossed it right on the grill and turned it. I can deal with corn with no butter - in my mind it slides right off anyway. I just salt mine, and that seems to do what the butter does.

Pineapple: To grill pineapple, first you must cut. Slice the top and the bottom off. Then work your way around the edge slicing the pineapple skin off, top to bottom. When the skin is cut off, cut down the middle, from top to bottom. Take each half, cut wedges, again top to bottom. In the middle of each pineapple is the hard core, cut that off like you would an apple. Then just toss the pineapple right on the grill long enough to get the pretty grill marks.

Really, it was so healthy, and SO good. One of my new go-to meals when I've overdone earlier in the day.

The worst thing about cooking...

2008-06-22T13:31:00.001-07:00

Is the cleaning.

I do love to cook. And, I do love a clean house. Generally, I do love to be superwoman. Or, at least give everyone the impression that I am.

At the end of the '06-'07 school year, I felt bogged down. I was working a great number of hours doing "extra" things in the schools. I didn't have the time for the deep cleaning I really wanted. So, I started having my home cleaned once a month. By the end of this last school year, I was able to shed some responsibility, and found more time in my day. Moreover, the quality in the cleans that I had been getting decreased some. It turns out, than one of the women was very pregnant, so that explained some. Still, it was remedy the situation, or do it myself. I opted to do it myself.

Now, I'm a thorough sort of person. I like things done, and done well. The problem is, if I cleaned my house thoroughly every weekend, that's all I would ever be doing. So instead, I opted to create a "system." One where I maintained the more used parts of the home daily and weekly, but I only "deep" cleaned one "zone" every week. I've mentioned this once before, but I was able to break my home into 6 "zones" which effectively keeps things clean enough until I can rotate through and re-clean. It's really a great way to keep the house clean, if you can discipline yourself to do a little bit every weekend.

Zones:
Living/dining room: This is all one area of the house.
Bedrooms: Which includes office.
Family room and hallway: The hallway walls, doorknobs, and pictures all get dirty.
Kitchen
Bathrooms
Floors: so, steam cleaning carpets that are dirty enough to warrant and hands and knees thorough scrubbing of linoleum

Now, when I say "deep cleaning," I mean deep cleaning. Like scrubbing the trim along the floor, taking smudges off walls, all dusting, disinfecting all the toys that live in that room, etc., etc. Ceiling fans, light fixtures, and every other item not regularly cleaned is inspected. I don't always need to dust the items in the hutch when I do the living room, but I do need to make sure it looks okay. Don't forget windows!

I have to say, this organized approach does seem to keep my house very clean without any real extra effort. Before this, I would clean in a more haphazard fashion, cleaning whatever comes to mind without thinking about what is needed. This seems much better because nothing ever gets so dirty that it becomes a huge project.

If you're interested in trying this, take a minute to think how you could "zone" your home. Make sure you don't combine two areas that are big projects. Notice that I deeply clean my kitchen as it's own zone. That area takes enough time, I wouldn't dream of combining it with any other area. Divide it out in 4-8 areas that you could tackle, one at a time, every weekend. Keep in mind there are still "maintenance" cleans. Like, I wipe my bathroom counters down weekly with a vinegar spray. My kitchen needs a light clean weekly. I just don't break out the scrubbers more than once every 6 weeks.

Since eating and cooking are way more fun than cleaning, let me leave you with this:
Here's a picture of the parfaits that I told you about recently. Don't they look wonderful? They were. Here I added a couple of layers of banana to go with the raspberries and granola. They sure did hit the spot this morning.

Redecorating with Maracas

2008-06-21T15:37:00.000-07:00

Now that I've been blogging for several months, I thought I should create a layout more reflective of the blog's personality. The primary purpose of this blog is to discuss what I do in my kitchen (hence the name), with a serious flair of green living and motherhood. The above banner is what a friend came up with for me. Isn't it FABULOUS? She's quite talented, a budding photographer, and never gives herself enough credit. Moreover the name of her blog references Dave Matthews, and what tree hugger doesn't love him? Certainly all the ones that I went to school with do.

I will give you a "quickie" today - a picture from breakfast.

On sale this week were avocados and tomatoes. I told the husband that it was a Mexican week, but after last week's Black Eyed Peas, he asked for a reprieve from "beans and rice, rice and beans." I obliged, and got more creative in my Mexican-ness. Behold, Huevos Rancheros. This is WAY easy.

Scramble the appropriate number of eggs. Make sure to chop up some green onions and add them, some salt, and a dash of cumin. A little garlic wouldn't hurt either, but make sure to dice it up REALLY fine (mash it with your knife, even), and start it first with a little oil BEFORE adding the eggs. If you don't have green onions, you can use white, but start it first with the garlic.

When cooked, plate, and top with diced tomatoes, avocados, and a tiny bit more green onion. Add salsa and sour cream if the aforementioned isn't enough. Beans would be good too.

Would be excellent with some bakery-style bread toasted with a dash of butter.

Now off to make Mexican-style salad!

Heaven Healthy.

2008-06-20T11:15:00.000-07:00

Imagine the most luscious dessert you have ever had. Chocolate fudge cake, or something drenched in caramel. My husband's favorite is key lime pie or carrot cake. Me? I can't say I have a favorite. However, I never met a cookie I didn't like.

When I find something I love, that is also healthy, I do a little mental jig. I mean, lets face it, eating healthy isn't always FUN. At least not when you have to limit fat and calories. I love a good piece of bread. I could make a meal out of bread - but even those simple delicacies are limited when trying to lose a few pounds.

So when I found THIS absolute luscious combination - heavenly AND weight loss friendly - I was thrilled. I mean, at that moment where I was enjoying my parfait, you could have put even the most wonderful of cookies in front of me. All I would have said was "no thanks," between my mouthfuls.

This is so simple - but I think what makes it delicious is the freshness and quality of the ingredients.

1 cup of yogurt (I used Stoneyfield Farm's Organic Fat Free Vanilla.)

1 cup of fruit (fresh, right now the raspberries are out and flavorful, and I have been taking advantage of them.)

1/4 - 1/2 cup granola. (I like Bear Naked fit Vanilla Almond Crunch, 1/4 cup).

Nutritional info
Calories: 364
Fat: 3.3
Fiber: 11
Sugar: 41.4
Weight Watcher Points: 7

Now, you can reduce the calorie and point load by using plan yogurt instead of the vanilla. The parfait is perfect for breakfast or lunch. It usually leaves me feeling very satisfied for hours in the day.

Tomorrow I might make one pretty and post a picture. They're simple and fun to dress up.

6/20 Menu and Grocery List

2008-06-19T17:47:00.001-07:00

I'd like to start this with with warning you all that the menus are going to get a bit lower calorie. Being the foodie that I am, still with high flavor. Just a tad lower in fat.

Why, you ask?

Well, I'd noticed that my hip has really been bothering me lately. So, I stepped on the scale, told my hubby that I was rejoining, and that was it. Weight Watchers is an old friend of mine. The only one that allows me to eat what I want, so long as I plan accordingly. I had taken a "break" as I was feeling worn down from my work schedule and the restraints from the plan. Being summer, and the fact that the coming school year will not be bringing me the same constraints, it was time to go back. My hope is that I will be down 20 pounds by the school year, giving me plenty of motivation to cut back on the plethora of goodies that IS my workplace.

I've also recently purchased a Wii fit. HELLO!?! Where the heck has THAT been for the last three years? When my daughter was born, I was able to get into a fairly regular stroller walking routine. It all worked out fantastically. For about 6,000 different reasons that I will not bother you with - it stopped. And stayed stopped. We got an elliptical trainer, which was PERFECT for two weeks until it broke. That's when we decided to invest in the fit. I was skeptical of how well a video game system would work me. It may not be for the athlete, but a Mom who can't escape her two kids for a moment will be well served by the fit. Heck, my daughter takes the second controller and goes on runs WITH me.

So, here goes the Weight Watcher Friendly Menu:

Sale items: limes, avocados, mangoes, baby carrots, blueberries, raspberries, strawberries, baby portobello mushrooms, organic salad bags.

Friday: Burritos (tortillas - no, I haven't learned to make them homemade yet - with black beans, rice, cilantro, and low fat cheese. Topped with tomatoes & avocados)

Saturday: Breakfast will be Huevos Rancheros. Dinner will be mushroom, pineapple, pepper, and onion kabobs with corn and baked potatoes. I will likely make some french bread too. And some sort of dip, although I'm not sure what yet. Dessert I plan on making a Blueberry Creme Brulee that I got from the Weight Watcher's site.

Sunday: Breakfast will be polenta topped with poached eggs along side of a tomato avocado salsa. Dinner will be leftovers, as I'm certain we will have plenty.

Monday: Salads and french bread. I think I will try to mix this up with some herbs or fresh garlic.

Tuesday: Tomato soup and bread

Wednesday: Mushrooms and gravy over cous cous or rice.

Thursday: Mexican casserole, another Weight Watchers recipe.

As we work through the week I will be sure to post wonderment! For "extra" food (and lunches) I have a simple avocado toss and mango salad.

If you "google news" food....

2008-06-18T14:36:00.000-07:00

This is what you get:

"Pizza Hut Named Most Trusted Food Service Brand in India by The Economic Times for Fourth Year": I agree that Pizza Hut is badly good. I mean, the crust just tastes unhealthily tasty, and you can see the grease pools. However, what saddens me here is that the rest of the world considers THIS American food. Or, at the very least, a American bastardization of Italian. Why couldn't we be known for something GOOD. I mean, the Japanese have sushi. Islands everywhere are full of fruits and vegetables. We get Pizza Hut and McDonald's.

F.D.A. Takes Aim at Herbal Cancer ‘Cures’: I really don't have any business commenting on families dealing with cancer, and the options they use to prolong life and cure disease. I understand the FDA wanting to "protect" people from "themselves." However, don't people have a right to live how they want to live? I can see both sides, and it's an interesting article. Imagine you hand cancer, or if you do, how would you/do you feel about this article?

China to send food, product inspectors to US: official: I can handle this, as it may add an element of responsibility on the American market. However, it does seem kind of funny that China's basically doing a "I'm rubber and you're glue, whatever you say bounces off of me and sticks to you," argument. Whatever. More checks are better than less, I guess. If it makes them feel better. I still won't buy Chinese.

US flooding locks in record food prices: WONDERFUL. Because the price of gas isn't bad enough.

Kitchen JuJu and Essential Oils Galore.

2008-06-17T17:05:00.001-07:00

Have you seen it? My JuJu? The quan? My Domestic Divaness? My kitchen mojo?

I spent most of my day cleaning. I've gotten behind on my 6 week rotation. Like, 3 weeks behind. Darn that end of the school year and kiddie viruses!

Anyhow, yesterday I scoured the kitchen. And when I say scour, I do mean it. Wiped down the cupboards, cleaned the floors...I even wiped down the baseboards! Today was the kids' rooms, and that included all of their toys.

A while back, I noticed that I never cleaned the kids' toys. And there's heaven-only-knows what kind of food and drink residue all over that mess. So, in this 6 week rotation, I added "cleaning toys" to the list. What an ordeal.

Now remember, I clean as organically as possible. I pretty much only break out the bleach when the stomach flu comes to town. So, as I'm looking at these wooden puzzle pieces, that are just downright nasty, I struggled with what to use. I have a can of Lysol outside, no...that wouldn't do. I grabbed my Better Basics book and looked. Ah! An antibacterial spray! And I had all the essential oils to make it!

Mix into spray bottle:
5 cups water
20 drops sweet orange oil
10 drops eucalyptus oil
10 drops lavender oil.

Spray and let sit on whatever needs disinfecting. You can wipe it off after 15 minutes if that is preferable.

I used this for all things that I couldn't stick in the wash machine with some borax, or the dishwasher on antibacterial setting. Basically, that means anything wood, paper, or electronic in nature (dolls with mechanisms that cry). I wiped everything I could down with my vinegar mixture, and then I sprayed this on for antibacterial efforts. This is actually suggested for cutting boards, so feel free to spray it there, food prep areas, and even baby's high chair. Better n' bleach!

I also made myself a new window cleaner. I noticed that the straight vinegar was leaving some streaks, so I decided to try something new. Effective, streak-free, and clean! Guess I can't argue with that:

1/4 cup white distilled vinegar
1/2 tsp liquid soap
2 cups of water
a few drops of oil (I'm into peppermint right now, so I used that.)

Toss into a spray bottle and get to work!

Anyhow I focus on the cleaning because my side has nothing to write about today. Something went wrong in the meal planning this week. I had planned for leftovers today, but the husband ended up taking yesterday's dinner for lunch. The hubby is pretty good about eating what I serve - but he's not thrilled to eat the same thing for lunch and dinner every day. So, I decided on some quickie salads for dinner. I pulled out my bag and realized that the lettuce was starting to go bad. The husband suggested Dijorno, I called blasphemy, and took stock of my kitchen. Tomato, fresh mozzarella, mushrooms, onion, basil, 1/2 loaf of French Bread...ah yes, Panini!

Epic failure, my friends. EPIC failure.

I was way excited to try this because I love paninis and I've read a bit about making them. I made sure to include enough cheese, layered throughout, so that the cheese would act like glue for the two bread pieces. I got a glass bread loaf pan, put three cans of food in it, to make a "weight" that would smoosh the bread together.

And still, when I tried to flip it, I killed it.

So I had a panini skillet type meal, where I at least tried to save the vegetables. Since this was the second meal gone wrong, I gave up and told the husband to find his own food. Clearly, my kitchen juju was used up for the day. Maybe I spent too much time in a vinegar and essential oil haze? Maybe it's the fact that my son was up every hour on the hour last night calling for "moooommmy."

Whatever, the juju magic is gone for the day.

Until tomorrow...I'll see if I have any luck with the fried rice.

Bread and butter, baby.

2008-06-16T10:53:00.001-07:00

So, I've been making some progress on my summer cooking goals.

It turns out that Panna Cotta is milk jello. I used a recipe from the joy of baking website, and my husband loved it. I accidentally ran out of vanilla (ooops), and had to substitute coconut extract. The result was excellent regardless, as the flavor did not change the velvety texture. However, the flavor was remarkably similar to Haupia (pronounced How-pee-ah), which is a Hawaiian Coconut custard. So, while it was good, it was sort of a "familar" flavor. Which made it nothing to write home about, at least for me. Oh well, my husband was happy.

I've also managed a couple of bread recipes. The kids seemed happy enough with the latest Oatmeal Bread attempt. What I don't love about it is the size. We'll be ordering some larger loaf pans from Amazon soon. Other than that - the kids seem to love it. It's about the first thing I've made homemade that they've eaten up happily! It IS a wonderful little bread. Out of the recipe you get two loaves. When finished, it's delicately sweet. Definitely a bread that you could just eat - no butter. Just straight.

I've found an AMAZING French Bread recipe. Given to me by the creative Mommy I've mentioned THREE times now on this blog, it's fast an easy.

2.5 cups warm water
2 TABLESPOONS of yeast (a lot, I know, but that's what makes it so fast)
2 TABLESPOONS of sugar
2 teaspoons of salt
5.5 cups of flour.

Just stir together and let sit for 15 minutes. Then, with heavily floured hands (this is a very sticky dough) cut and divide in half. Lay out in two "logs" on a large cookie sheet and let rise for another 15. Then bake at 450 for 15.

This makes a flatter "Artisan" like bread. Leftovers are great for garlic and cheese bread. Today I piled it high with leftover bruschetta, sprinkled some fresh mozzarella over the top, and nuked it. Wonderful! I also plan on making panini sandwiches with it this summer. I have this idea for pesto, mozzarella, and maybe some mushrooms? Yum.

Finally, for Father's Day, I did try the balsamic reduction. I was disappointed. This will be harder than I thought. First of all, heating and boiling vinegar is pretty rough on the lungs. Secondly, it takes a while to get the reduction reduced, it's touchy and difficult to get it "just right," and to adjust the spices you pretty much have to make entirely different batches for trial and error. Jeff liked it, but it wasn't quite as good as I remember. I might have to get back to that restaurant to sample it again.

Anyhow, I'm feeling pretty confident about some of my bread recipes. The French bread is a new family favorite. Now it's just a matter of finding a good sandwich recipe. The Oatmeal Bread is great, but what about for grilled cheese?

Why I love Dads.

2008-06-15T17:23:00.000-07:00

In this morning's paper, I ran across an associated press blurb about how fathers today are really feeling the struggles in the workplace. In short, they are beginning to feel the same pressures that women have been feeling for years - not enough time at home, not enough flexibility for family needs, and a general desire to be as active as possible in their primary position of Dad. A similar article can be found here.

My idea was that I would pop online, find the article, and then post it for all to read. I went to Google news, and typed "dads." No avail. Seems like everyone had an article about Dads today. Shocker, I know. So, then I tried "dads involved." Again, too many articles. Finally I tried "dads work" and went forward three pages to find the article I linked.

In this process, what I discovered was that there is a wealth of information out there about how Dads are becoming more actively involved in the home. How Dads are feeling the pressure AND desire to be far more involved and active than their fathers were. I had a hard time identifying with these articles because I always thought that's the way Dads were supposed to be. After all, it was how my Dad was. I guess I never appreciated that he wasn't the norm.

Some of my earliest memories are not of my mother staying home, but my father. I remember watching this nature-type show that was on the earliest version of the Disney Channel. Every morning, Dad and I would sit in his chair and watch, and then he would take me to my afternoon preschool. I vividly remember his brown chair and I would always sit on the right side of his lap. Then we would eat lunch, and he would drive me to school. The following year, I would go to morning Pre-School, and he would pick me up and take me to Taco Bell. I would always get a taco, with Dr. Pepper, and cinnamon twists. I swear Juneau, Alaska must have gotten the first Taco Bell ever; this was the early 1980s. Afterwards I would go with him to his work sites (he fixed and maintained modular homes). He called me "his shadow," a nickname that would resurface every time I found myself at his workplace.

Taco Bell and nature shows aren't the only thing I can thank my Dad for. While my mom definitely taught me a lot of what I know about the kitchen - it was my father that really instilled the importance of culinary skills. My 8th grade year, my mother moved to a job in Oregon. My father and I were left behind in Hawaii for a period of time. We cooked twice a week - on Sundays my Dad made Pot Roast with fresh garlic cloves stuffed inside. On Wednesday, I made goulash (well, a version of it, anyway). We ate the same thing every week - which hardly sounds gourmet. However I learned to cook those things well, and by the end of our time living there without my Mom, I gained an appreciation of "experimentation." I would add spices, more salt, less salt, cheese, no cheese. I learned what it really meant to be "one" with the kitchen.

My Dad was never one of those who worked his job and ignored his kids. Even in a time where that was acceptable. I owe who I am to my Dad as much as I do my Mom. However, I also owe something even more important - my marriage.

You see, I knew what I expected of in a partner. Boyfriends were great - but I was looking for something special in a husband. After all, a husband would inevitably be the father to my children. Because of the father that I had, I saw that as a very important job.

While I was cooking dinner tonight, my husband entertained my children with pictures on the Internet. No, not those kinds of pictures - but those of airplanes, sharks, killer wales, dolphins, and I'm not even sure what else. As I chopped the tomatoes and stirred the bread dough for the menu he ordered, I smiled at the elated sounds from our youngest household members. They delight in the company of their father. And not because he's novel - but because they are bonded, and connected. Their father is as integral a part of their life as I am. Neither he nor I would have it any other way. It's what I was raised with. As they say, what's good for the goose is good for the gander.

Happy Father's Day - to the man that gave me life, and to the man I chose to give my life to.

My apologies + weekly menu

2008-06-15T16:39:00.001-07:00

I promised you every day. I have failed.

Forgive me?

I surely hope so.

I assure you I have a good excuse. You see, my district has required that I ge "FRI"-ed and finish my ESOL endorsement. I did THREE moduals in my online courses last night. I worked from noon - 9 PM, with only the distractions of my own children. I turned off the computer and walked out of the office. Then I remembered that I was breaking my promise. I opted for bed anyway. I was just so tired from all the reading. Math teachers are not meant to be endorsed in reading. I think that class is harder than all of my master's level coursework combined.

Anyhow, as a show of good faith, I will be posting twice today. Here I will post my menu for the week with recipes attached. Next will be my "ode to Father's Day." I hope both serve to please.

Weekly menu:

Good sale items: Vine ripened tomatoes (could this be in response to the current salmonella outbreak?), grapes, raspberries, ricotta cheese.

Thursday: Leftover black beans and rice (from previous week's menu), sauteed green peppers and onions for extra vegitables.

Friday: Pasta salad, but THIS time I made it TOTALLY fat free and with no packaged goods (except for the pasta). I included olives, a tomato, broccoli, green onion, carrot, and celery. I then added red wine vinegar, garlic powder, oregano, a sprinkle of salt, and about 1/3 of a cup of water. It was wonderful, and GONE quickly!

Saturday: Frozen tomato soup + bread, will make fresh with tomatoes later in the week to replace frozen batch.

Sunday: HAPPY FATHER'S DAY! Bruchetta with Balsamic reduction, mozarella/mushrooms/and thyme, Brie and Fruit, bread, and Panna Cotta with raspberry sauce. Ricotta pancakes and ginger syrup for breakfast.

Monday: Cornbread, black eyed peas, and rice

Tuesday: leftovers

Wednesday: Fried rice

Thursday: Potato pancakes

Being Green: Part Three, Consumerism and Living Simply

2008-06-13T14:48:00.000-07:00

Okay, I had this whole preamble set up to lead into this video. I just watched the video and decided that the author said things so succinctly and completely, that there really is no good reason for me to add my thoughts.

So, instead of taking 20 minutes to read my post - instead watch this.

It very accurately and truthfully shows why all of us should have a little less stuff for a LOT better life.

After the video, they have a link that sends you here. It tells you all the ways that you can contribute to a functioning society without extra stuff.

Back to food tomorrow, I promise.