the entertaining kitchen

Nutella Pinwheels

2011-12-25T10:18:00.000-08:00

Source: instagr.am via Jessica on Pinterest

My 10 year old was intent on making breakfast on Christmas morning. He wanted to create something resembling a sticky bun... he wanted something cinnamony. He flipped through his cookbooks - Yes, he has several - and found a recipe using puff pastry sheets. It looked delicious and simple enough for him to do alone.

We had an extra sheet of puff pastry dough... and then I got this idea. An awful idea. I got this wonderful, awful, idea! Wouldn't these be simply divine with Nutella inside?

Ingredients:

2 frozen puff pastry sheets, thawed
Nutella, enough to generously spread over rolled out sheets
Confectioners sugar, optional

Directions:

Preheat oven to 375

Lay the pastry sheet on your counter, flour side down. Add more flour if desired.
Use a rolling pin to roll out pastry dough.
Spread generous amounts of Nutella to the corners.
Carefully roll into jelly roll.
Cut into 1/2 in slices and place on cookie sheet 1 inch apart.

Place in oven and bake for about 14 minutes until lightly golden brown and puffy.
Remove and let sit about 10 minutes before serving.
Sprinkle with powdered sugar for a festive look!

Brown Butter Sugar cookie

2011-12-13T12:55:00.000-08:00

Just a little bit nutty from the browned butter and a little hint of caramel from the brown sugar, this sugar cookie needs no enhancement from any icing... perfectly delectable by itself or paired with a warm cup of tea or coffee.

Ingredients:

1 cup of butter
1/2 cup of light brown sugar
1 cup of granulated sugar
1 egg
2 tsp vanilla
2 cups of flour

Preheat oven to 350 degrees

Melt butter over medium to high heat until it bubbles and browns. You are looking for a nice golden brown, about 5 minutes. Remove from heat.

In your mixing bowl, beat together sugars and the egg, then slowly add the melted butter. Add vanilla, then gradually add the flour until all is well mixed.

Scoop batter and place on cookie sheet, about an inch apart. Flatten with tines of fork or spatula.

Bake about 12 minutes... let cool... Enjoy!

Triple Chocolate Chip Espresso Cookies

2011-12-12T13:41:00.000-08:00

I haven't done much creatively in the kitchen in a long time. But the Christmas season is upon us and our ovens are fired up, the KitchenAid beater is in overdrive and the aromas are putting me in the spirit of the season!

Triple chocolate chip espresso cookies

2 C butter

1 ½ C sugar
2 tsp vanilla
2 C flour
1 C white chocolate chips
1 C semi sweet chocolate chips
1 C milk chocolate chips
1 ½ tsp espresso powder (I used grinds)

1 tsp baking powder

Mix together sugar and butter til fluffy – add eggs beat together
add vanilla and baking powder – beat
add flour – beat
fold in chocolate chips

Scoop out onto cookie sheet

Place in preheated 350 degree oven for 12 minutes

Let cool if you can!

They are crispy and chewy deliciousness!

Cake Batter Birthday Cake Rice Krispy Treats

2011-09-05T11:37:00.000-07:00

taken with my Instagram

It's that time of year again... that Birthday time of year! My baby turns 6 on Wednesday and while he is away I am getting all his goodies baked. This way they'll be hidden (in the basement) and he won't go looking for anything! I usually make cupcakes for his class but I wasn't inspired by anything terrible fun or creative this year. Since I also have to bake a cake (he'll have that night with us after dinner) I wanted something that was fairly light and relatively easy. I knew when I came across a recipe for Rice Krispy treats that involved cake mix and sprinkles that I had my answer!

This recipe could not be any easier, tastier, kid-friendly, mom-friendly!

Ingredients:
6 cups Rice Crispies
3 tbs butter
1 bag of marshmallows
1 cup cake mix (white or yellow)
1/8+ cup sprinkles
24 Cupcake liners
Non-stick spray

Directions:

In a large pot melt the butter, stir in the marshmallows and mix well.
Add the cake mix, and mix well
Add 2-3 tbs of sprinkles, mix well
Add the Rice Crispies
Mix well
Add another 2 - 3 tbs of sprinkles

Spray a small ice cream scoop with non-stick spray.
Arrange cupcake liners in cupcake tins and scoop the treats into each liner.
I added a few sprinkles by hand to the tops.

What kid won't love these?

What mom won't? In fact there should have been enough for 24 but somehow I ended up with just 23 :-) (It was deelish!)

Shells with Garbanzos, tomatoes and Cumin

2011-08-29T11:28:00.000-07:00

I was sitting in the pediatrician's office last week and picked up a copy of Rachael Ray's magazine. There was a spaghetti recipe that caught my eye. I noticed that it contained canned tomatoes, chick peas, parsley, cumin, other spices and Parmesan. I made a mental not of these ingredients and created my own version for dinner that night.

I like to cook vegetarian dishes a couple of times a week. The kids don't mind and they loved this one!

Ingredients:
1 can chopped canned tomatoes, 8 oz
2 cans garbanzo beans, drained and rinsed
3 cloves of garlic, finely minced
1 handful fresh parsley, chiffonaded
2 tsp (or more to taste) cumin
2 tsp (or more to taste) ancho chili powder
1 tsp (or more) sea salt to taste
1 tsp (or more) pepper to taste
2 tbs capers
1/2 cup fresh Parmesan cheese shredded or grated
Olive oil to drizzle

In a large pan pour a small amount (1 or 2 tbs of olive oil) and and turn to med high, when the oil is hot add the garbanzos and saute until lightly browned. Turn heat down a little add the garlic and mix well. Add the cumin, chili powder, sea salt and pepper. Mix well so that all the spices are incorporated. For those of you who want more kick add another teaspoon or so of the cumin and chili powder. Stir well. Add the tomatoes and capers, stir and let sit over low-medium heat.

Meantime bring a large pot of water to a boil. When ready add your pasta (shells) and cook per directions on package.

When pasta is ready drain and return to pot with a little bit of the pasta water remaining. To the sauce add the parsley, and the Parmesan. Mix well and then pour the mixture over the pasta. Toss taste to see if salt and pepper are needed and serve!

Flourless Deep Chocolate Cookies

2011-08-28T19:13:00.000-07:00

I've had a chocolate craving late. My children are thrilled. This latest inspiration came to me via Pinterest. The cookie called to me. First in a whisper, then in a bloody loud shout. I went to the pantry to see if I had all the required ingredients: confectioner's sugar, powdered cocoa powder, vanilla. That's all. And then the egg whites in the fridge I knew I had as I had just been to the grocery store. I love that this recipe is adapted from King Arthur flour and yet there isn't a trace of the stuff in them!

Preheat your oven to 350 degrees

In the bowl of your mixer add
2 1/4 cups of confectioner's sugar
1 cup of Dutch-process cocoa powder
3 large egg whites
2 tsp vanilla extract
Pinch of salt

Add all your ingredients to the bowl and mix well.
Using a spoon or small ice cream scoop place them on to a greased cookie sheet, about 1 inch apart.
Due to their lack of fat these cookies do stick. I found that they even stuck to the Silpat a tad.
Bake in oven 10 -12 minutes.

Options
The recipe as it stands is fat free. The recipe as I prefer it isn't!
I added 3/4 cup of peanut butter and chocolate chips. I would like to make the next batch using mint chips. My kids want to use white chocolate chips. If you like nuts you could add them as well.
If you add these add another 2 minutes to the cooking time. Let the cookies cool when you remove them from the oven. They will be gooey but chewy. I actually liked them better the next day!

don't overlook the basics... tomato sandwiches

2011-08-02T10:25:00.000-07:00

Source: instagr.am via Jessica on Pinterest

It almost seems too simple to write about - the tomato sandwich, after all anyone can slap together some finely sliced tomatoes, some mayo and a couple of slices of bread. Perhaps. But sometimes we overlook the fact that sometimes simplest is best. It's hot outside. The sun is scorching, you're hungry but you want something light. You don't really want to cook. You're not in the mood for a salad... Enter the tomato sandwich. Perhaps you like your tomatoes sliced on white bread. Perhaps you like a rustic, chewy whole grained variety. Perhaps you like it toasted. Or not. Whether mayonnaise, cream cheese or a flavored cheese spread like Boursin, toss on a few thinly sliced tomatoes, shredded basil, a dash of salt and pepper and suddenly you have a simple sandwich that's pure delight!

Our tomatoes are sweet and sublime. I think I'm enjoying these tasty fruits morning, noon and night!

Open-faced Cuban Sandwiches

2011-08-01T17:38:00.000-07:00

There's no such thing as a regular sandwich in this house. I don't do regular. Never have. Regular insinuates boring. Run of the mill. I like to kick things up a notch. Sometimes my kids accuse me of messing with something... "Why can't you ever leave ________ alone?" my daughter often whines... Because I can't. I just can't. Because I like to create. And make a mess. It's like painting. I'm not a stay within the lines kind of a girl.

It was lunchtime and the boys were hungry. Somehow we managed to devour about $50 worth of deli meat in just a couple of days. What was left was some Black Forest ham and some cheese... Swiss, American and Smoke Gouda. I had some rye bread. The good rolls were all gone.

I knew that if I slapped together some ham and cheese together on some bread my boys would take a few bites and walk away. They love Cubans but I didn't want the mess of cleaning the stove top grill... or pan. (I am lazy!) I decided that I would make a sort of open faced version of their favorite sandwich. It turned out to be, I think, even better than a Cuban!

Ingredients:
4 slices of good bread - Rye, Semolina, Italian
4 - 8 slices of good quality ham such as Black Forest
4 slices of Swiss Cheese
1/4 pickle spear per sandwich, cut into pieces
Good quality mustard, mayonnaise

Directions:

Place bread in toaster and toast lightly.
Spread a little mustard and mayonnaise on the toast
Add a slice of ham or two to each slice
Place the chopped pickles on top of the ham slices
Add the Swiss cheese on top of the pickles

Turn the oven on to Broil, High

Place the open faced sandwiches on a cookie sheet - lined with aluminum foil if desired - and place on top shelf of the oven. Leave for a few minutes as the cheese turns golden brown and bubbles. Watch closely so as not to burn the cheese. Remove and serve immediately!

Guacamole de los Ninos

2011-07-30T10:33:00.000-07:00

My 10 year old is a whiz in the kitchen. He has a knack for what works and what doesn't. Like me, he often prefers not to follow a recipe and go by taste instead. He wanted to make guacamole the other night and so just using the following ingredients he eyeballed what he thought would be the right amounts. I did the chopping, his little brother did the mashing and he did everything else. On a jagged piece of paper I took notes as I am apt to do myself when playing around in the kitchen. I am sure this recipe has been printed with exact proportions but this really did come from the top of his head. I want to add that this was one of the best damn guac recipes I have ever had.

2 Haas avocados, almost to the point of being too ripe
2 cloves of garlic, finely chopped
1/2 small to medium onion - ours was Vidalia
1 lemon, juiced
3 smallish Campari tomatoes
1/8 cup (eyeballed) cilantro
Salt to taste

Directions

Cut the avocado in half. Remove pits and skins. Place meats in a medium, deep, bowl. Finely chop the 2 cloves of garlic and add to the avocado. Juice the lemon and add to the bowl. Cut the tomato, keep the seeds but discard the stem, into small bites, add to bowl. Chop the onion finely and add to the bowl. Finally, mince the cilantro and add to the mixture. Using a potato masher, mash all the ingredients until all are well blended. Add salt to taste and refrigerate for at least two hours to let the flavors all marry and settle. Enjoy with your favorite tortilla chips.

Cinnamon Doughnut Muffins

2011-07-29T08:22:00.000-07:00

My 5 year old has named these for me. I adapted the recipe from here. She adapted it from Smitten Kitchen.
They sounded good. So good that I had to leap out of bed and try them. Ok, well I didn't leap. I have a slipped or bulging disc so I hobbled. But they were well worth it. I am sure they are disappearing as I type this.

Preheat the oven to 350
Makes 12 regular (not large) muffins

Ingredients:
1 egg
3/4 C sugar
1/3 C canola oil
3/4 C milk
1 1/2 tsp baking soda
1/2 tsp cinnamon
1 3/4 C flour

In a large mixing bowl toss in your egg and sugar and beat well. Add in oil, beat, then milk - streaming it in slowly and beat well. Add your baking soda, cinnamon and flour. When all is well blended scoop into a well greased muffin tin. (I use Pam for all my baking. Or generic)

Place the muffins in the middle of your 350 degree oven for about 20 minutes.

When the muffins come out, let cool.
Meanwhile melt about 1/4 C of butter. (You will most likely have extra)
Place about 1/4 cup (approx) *cinnamon sugar mixture in a flat bowl or plate.

When the muffins have cooled slightly roll the tops in the melted butter and then roll them again in the cinnamon sugar. (If you need more use more.) Set on a plate. Repeat until all the muffins have been dipped and resemble the tops of cinnamon donuts.

Serve while warm and enjoy!

*To make cinnamon sugar mixture use 1/8 cup of cinnamon to 1/2 cup of granulated sugar. You can add more or less cinnamon to the sugar depending on your taste. I tend to keep this on hand in a glass jar to use on toast or sprinkled over slices of Granny Smith apples.

the world according to Gorp (cookies)

2011-06-23T04:19:00.000-07:00

School's out. It's been raining. A lot. I haven't spent much time in the kitchen lately - not as much as I normally do. And life has been so busy that I haven't had much time to document the recipes I have created. I will try to be better about this this summer. We've done a little baking, though. Last week I decided to add some Gorp (also known as Trail Mix) to a batch of oatmeal raisin cookies. I purchased an enormous container at the grocery store. It wasn't a fancy brand and the entire container cost me about $10. The mix contained peanuts, m&m like candies, peanut butter chips, chocolate chips, raisins and dried pineapple. (I wondered about that last ingredient, but it works well with the rest of the mix!)

I made my favorite oatmeal cookie recipe and added about 3 cups of the trail mix. I had to bake them a little longer than my original recipe requested as they were so chock full. They were delicious and a perfect mid morning or mid afternoon pick me up treat!

Click here for my favorite oatmeal cookie recipe. Leave out the fillers and replace with the trail mix!

Nutella + Banana + Nilla Wafers... We need a name!

2011-06-22T16:59:00.000-07:00

For this simple and simply delicious little bite of Heaven!

As simple as it seems.... As delicious as it looks...

Two Nilla Wafer spread with Nutella. One slice of banana. Sandwich together.

Are you drooling yet?

Apple Pie Quick Bread with Cranberries

2011-05-28T07:14:00.000-07:00

This is based on my traditional quick bread recipe. I had half of a container of apple pie filling left and decided to dump it into some batter. The result was extraordinary! I will be making this as gifts for sure!

Ingredients:

2 eggs
3/4 cups of sugar
1/3 cup of canola oil
1 tsp vanilla
1 tsp baking powder
2 cups of flour
1 1/2 cups apple pie filling*
3/4 cup of dried cranberries
1/2 tsp cinnamon, optional

Preheat oven to 375

In the bowl of your mixer beat together eggs, sugar and oil until pale yellow and fluffy. Add vanilla and baking powder and gradually add in the flour. When all is well mixed (mixture will seem dry - not to worry) add the apple pie filling* and cinnamon if desired. A chunky cinnamon flavored apple sauce might be a very good substitute. Mix well, add cranberries, mix well.

Into a pre-greased bread loaf add the batter.
Bake for approximately 1 hour.

The inside will be soft and moist!

Apple Pie Muffins

2011-05-28T02:54:00.000-07:00

Pardon my lack of photo but the muffins disappeared before I could get a picture!

2 eggs
1/3 cup of canola oil
1/2 - 3/4 cup of sugar
1 tsp vanilla
1 tsp baking powder
1/2 - 1 tsp cinnamon, optional
2 cups unbleached flour
1 1/2 cups of apple pie filling
3/4 cup of raisins or cranberries

Preheat oven to 375

In the bowl of a large mixer add eggs, canola oil and sugar and beat well. Add in the vanilla, the baking powder and cinnamon*. Slowly add flour to the mixture, one cup at a time. When well blended add the apple pie mixture until well blended. Lastly, toss in cranberries or raisins.

Using a small ice cream scoop, scoop out batter in to muffin tin. Bake 20 - 25 minutes.

Makes 12

* Some pie filling brands contain cinnamon and others do not.
Comstock and Lucky Leaf are readily available in your grocery store in the baking aisle.

Mediterranean inspired pasta salad (warm)

2011-05-24T18:17:00.000-07:00

Monday night is often pasta night in this house. I have two in sports and one in occupational therapy. We come home at different times and everyone is always starving the minute they enter through the mudroom. On Mondays I try to prepare dishes that can be enjoyed hot as well as at room temperature.

I often refer to myself as the stove-top scientist as I never really know what I am going to prepare and how it's going to turn out. I may know that we'll have pasta, but I won't know what kind of pasta until I am in the middle of cooking it. Often, just after I have dumped the pasta in to the boiling water I'll sift through the ingredients in my fridge and pantry and see what tastes good together. This is exactly what I did last night.

With the pasta cooking away I grabbed the basil, goat cheese and and olives from my refrigerator. From the pantry I retrieved artichoke hearts and cannellini beans.

I drained and rinsed the beans and the artichoke hearts (which I chopped up) and sauteed them in a little bit of olive oil with some sea salt. I cooked them until they started to brown. And then I added the olives.

When the pasta was ready I drained it and returned it to the pot adding in the beans, artichoke hearts and olives. I made a Greek vinaigrette using 3 parts oil to one part vinegar and some oregano which I poured over the pasta. I tossed in the goat cheese which melted in to the hot mixture giving it a cream-like consistency. At the end I julienned some fresh basil and tossed it in.

If desired you can crumble and brown some sausage to sprinkle in if you feel you need a little meat in this dish.

Ingredients:

2 cans of cannellini beans, drained and rinsed
2 cans of artichoke hearts, drained, rinsed and chopped
1/2 cup sliced, chopped or diced kalamata olives
1/2 cup of goat cheese, or more to taste
1 cup of fresh, julienned basil

For the dressing
1/3 cup of red wine vinegar
2/3 cup of extra virgin olive oil, plus more to coat the pan
1 heaping tsp of oregano
sea salt to taste

Pour ingredients in to a jar and shake well and pour over pasta.

This dish is simple and easy to make. If you do not eat this immediately, you may want to drizzle a little extra olive oil over the pasta to replace any that had been absorbed. This is great as a meal or as a side dish

Tortellini with grape tomatoes, sun dried tomatoes and basil

2011-05-05T14:44:00.000-07:00

This is so simple and delicious! Really you cannot have such sublime flavor with less prep time!

Ingredients:
2 packages of tortellini (I used one cheese filled and one pesto filled)
1 package of grape tomatoes, sliced
1/2 jar of diced sun dried tomatoes in oil
1 large bunch of fresh basil
Sea salt and pepper to taste
Freshly grated Parmesan for serving

Cook pasta per directions.
Meanwhile wash and shred basil, set aside
Slice grape tomatoes, set aside

When pasta is cooked, drain well and return to pot. add the tomatoes and basil and half the jar and oil to the pasta. Toss well. Add salt and pepper to taste.

This too can be eaten hot or warm and can be served family style or served in staggered stages for the busy family on the go.

Penne with goat cheese, broccoli rabe and chicken sausage

2011-05-05T11:55:00.000-07:00

We are pasta lovers here. I love pasta for it's ease and speed. A fabulous and flavorful meal can be prepared in no time at all. While I adore pasta, I really do get bored of the same old red sauce all the time. My daughter and I had a pasta with broccoli rabe (at Molto in Fairfield, CT) that was fabulous. But it was greasy. I wanted to keep the flavor the same but cut out some of the fat and calories. For starters, I substituted regular sausage for turkey sausage. (Chicken sausage works well too.) I used a minimal amount of olive oil and tossed in a little bit of crumbled goat cheese to create a rich and creamy consistency. The goat cheese ended up complementing the broccoli rabe and the sausage perfectly!

1 box of pasta (any shape) cooked per directions on the box. (I really prefer Barilla)
2 bunches of brocolli rabe, washed and trimmed
2 packages of good quality chicken or turkey sausage. (4 to 5 sausages per package)
1/2 cup of crumbled goat cheese
2 tbs (eyeballed) of olive oil, plus more for cooking
Sea salt and pepper to taste

Add some non stick spray or olive oil to a large saute pan. Then add sausages, cut into 1/2 inch slices to the pan. Do not add all sausages at once! Cook so that the sausages are well browned on both sides. When done place on a plate lined with paper towel. Repeat until all the sausages are cooked.

Meantime add water to a large pot and bring to a boil. When boiling add pasta to the water and cook per directions on box, approx 9 - 11 minutes.

When the sausages are done add a dash of olive oil to the pan and toss in the broccoli rabe. When broccoli rabe is well cooked, maybe 7 minutes, remove and set aside.

When pasta is done, drain and place back into pan. Into the pan toss 2 tbs of olive oil, the sausages, brocolli rabe and goat cheese. Toss well. Add salt and pepper to taste. Serve warm or at room temperature.

This is a great meal to serve on those night when your kids are all over the map between after school sports and extra-curricular activities.

3 Bean Hummus

2011-05-05T11:19:00.000-07:00

I sampled this in Westport's (CT) Garelick & Herbs and was immediately hooked. As I waited for my items to be assembled from behind the counter, I could not stop sampling their three bean hummus. As I sampled I read the ingredients and brought a container home so that I could try to replicate the flavors. While it may not be spot on, it's darned close and fabulous. Even the kids were hooked!

Ingredients:
1 can white beans (cannelini) drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup of soybeans (edamame) either fresh or frozen and thawed
3 large cloves of garlic
1/4 cup of good quality olive oil
2/3 cup of water
Juice of 1 lemon
sea salt to taste

In a small food processor add the above items one at a time. Start with the white beans, puree. Add kidney beans, puree. Add soy beans, puree. Add garlic, olive oil and puree. Slowly add the water, and puree. Lastly add the lemon and salt to taste.

If you are using a large food processor you can add everything in at once. There is not enough room in the mini processors to do this, however.

When all is well blended, place hummus in a pretty bowl and refrigerate for a couple of hours or, if possible, overnight. Serve with tortilla strips, pita chips or anything else you prefer.

Sour Cream, Lemon and Blueberry Muffins

2011-04-17T04:21:00.000-07:00

These were lemony-light-delicious and divine!!! Proclaimed to be the best muffins I have ever made. I concur that they are up there on my top 10!

The special ingredients here are the blueberry flavored Ocean Spray cranberries. They have the consistency of a raisin or dried cranberry, but with the blueberry flavor. We like them better than the dried blueberries!

Ingredients:

2 eggs
1/3 cup canola oil
3/4 cup (or less) sugar
3/4 sour cream, light
1 lemon, zest and juice
1 tsp baking soda
2 cups unbleached flour
1+ cup of Ocean Spray blueberry flavored cranberries

Directions:
Preheat oven to 425

In a large mixing bowl beat together eggs and sugar, add oil and sour cream and beat until light and fluffy.
Add lemon juice and zest. Add baking soda and and flour. When well mixed add the dried cranberries.

Spoon into 12 well greased muffins tins. (We use a non-stick spray)
Bake for about 24 minutes

Glorious Morning Muffins

2011-04-17T04:01:00.000-07:00

I've finally figured out what works for us in the mornings. It's only taken 9 years! If you have kids you understands. Mornings are H.E.L.L! No one can ever get it together on time. Getting up is a struggle for one, getting everything together in a timely manner is a struggle for another... getting dressed is something that the third child absolutely does NOT want to do. I have decided to see what would happen if I let them sleep in. Instead of getting the kids up at 7:00 I get them up at 7:30. We leave the house anywhere between 8:00 and 8:15. I have found this way they are very much more efficient with their time. When they got up at 7:00 it was as though there was too much time on their hands and too much dawdling and we were constantly racing the clock. The most time consuming event is breakfast. One doesn't want much... one wants nothing... the other has no idea what she wants. Everyone loves muffins, right? Sometimes I bake them the night before and pop them into the oven to warm for a half hour, and sometimes I make the batter at night and leave the baking until the morning. Breakfast to go... and my version of fast food is healthy. I use local or cage-free eggs, lighter ingredients (milk, sour cream, etc) and pack them with fruit! When I can, I substitute half of the flour for wheat flour. But there are some muffins that simply taste best with regular unbleached flour.

Ingredients:
2 eggs
1/3 cup canola oil
3/4 or less cup sugar
3/4 cup light sour cream
1 tsp baking soda
1 cup unbleached flour
1 cup whole wheat flour
2 large carrots, peeled and shredded
1 zucchini, shredded
1 cup raisins
1 cup dried cranberries

Directions
Preheat oven 325

In a large mixing bowl beat together eggs and sugar. Add in oil and sour cream beat until light and fluffy. Add baking soda and flours. Mix well. Finally stir in carrots, zucchini, raisins and cranberries.

Pour batter, distributed evenly, into 12 nicely greased (we use a non-stick spray) muffin tins and bake 20 - 24 minutes. Tops will get nicely browned and crisp.

Lace Funnel Cake-like Pancakes

2011-03-22T11:02:00.000-07:00

I got this idea from a Pinterest pin and knew I had to try these with the kids.

They are fun and really easy to make.

Truth be told I used a box mix. And whichever pancake recipe you choose to follow, you will need to add a good bit more liquid to your mixture. My mixture required equal parts mix to water, about a half cup more water than the recipe on the box asks for. We also added 1 tsp of vanilla and 1 tsp of ground cinnamon to the mixture.

We poured the mixture into one of these!

and then squeezed to make these...

For more of our pancake fun please visit The Entertaining House!

We all have days like this!

2011-03-19T04:41:00.000-07:00

I NEED these plates!

A Perfect Puttanesca in a pinch!

2011-03-15T20:35:00.000-07:00

I love the salty, briny, deep, rich flavors of a good Puttanesca sauce. I don't always have the time to make it from scratch. Tonight the kids wanted pasta for dinner. I had some nice sausage and cheese tortellinis in my fridge. But as how to serve them up, I was uninspired. I could make a brown butter and sage sauce, but I wasn't really in the mood to eat such. I had a couple of jars of marinara in the pantry. Plain and ordinary marinara. I am a tinkerer and plain and ordinary does not become me. I opened up the jar, poured it into a sauce pan and started adding some freshly diced garlic, Kalamata olives and capers. I was creating, in essence a hearty Puttanesca sauce that would perfectly accompany our tortellinis. As it sat simmering I poured in a hearty serving of red wine to deepen the flavor. I had, in my mind, after first taste, created a perfect sauce!

Ingredients:

1 jar good quality marinara sauce
4 cloves of garlic, minced
12 (or so) pitted Kalamata olives, diced
2 tbs capers
1/4 to 1/2 cup good red wine -- whatever you happen to be drinking as you cook!

In a sauce pan over medium heat add the marinara sauce, garlic, olives, capers and wine. As it starts to bubble (not boil) turn heat to low and let simmer about 30 minutes. The sauce will thicken and deepen in color. The flavors will become rich, and briny yet earthy from the wine.

This sauce could not be easier to make.

It would also be marvelous served over chicken, in which case I would double the recipe

I am well aware that most Puttanesca sauces are devoid of wine. But this is me we're talking about :)

Zucchini Muffins with cranberries and chocolate chips

2011-03-15T13:35:00.000-07:00

I adapted this Zucchini muffin recipe from Smitten Kitchen. She had adapted hers from several sources. So I guess, this is a mutt of zucchini bread recipes. Whatever you call it I call it delish!

This recipe makes 2 loaves or approximately 24 nicely sized muffins

Ingredients:

3 eggs
1 cup Canola oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups unbleached flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup each dried cranberries, raisins or chocolate chips or a combination thereof (optional - I wanted to add the raisins but I had run out!)

Preheat oven to 350°F.

Grease and flour 24 muffin cups or spray them with Pam like I do. If I hadn't run out of pretty liners I would have used those.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, baking soda, baking powder and as well as chocolate chips and/or dried fruit, if using. Mix well.

Pour batter into cupcake tins. (I used a small cookie scoop.)

Bake for about 25 - 30 minutes until toothpick inserted into the middle comes out clean.

Let cool if you can stand it!

Nutella Buttercream Frosting

2011-03-07T11:36:00.000-08:00

I know, I know... I am a terrible food blogger. I made a promise and I have not kept up my part of the bargain. It's no excuse, I know, but life has been very busy lately. Luckily I have a couple of days to slow down and catch up. Today is Alexander's Half Birthday. I have decided to celebrate it but he has no idea. I baked a chocolate cake last night while his older brother gave him a bath. While I baked Rebecca ran down to the basement to wrap the small gift I had gotten him.

Today I made the frosting. The best, EVER, frosting I have EVER had.

I love Nutella. I cannot get enough of Nutella.
We all love Nutella. So I decided to make a Nutella frosting. I saw some recipes online but they seemed just so-so. I liked the idea but they lacked in true Nutella flavor. So I toyed around until my taste buds deemed my recipe to be perfect. I think you'll agree. You'll have to!

Nutella Buttercream Frosting
1 stick of butter
2 cups of confectioner's sugar
4 tbs milk
3 tbs cocoa powder (unsweetened)
ONE CUP of Nutella!

In a large mixing bowl fitted with a paddle, cream together butter and sugar. Add to the mixture the milk and the cocoa powder. Mix well. Finally beat in the Nutella. Beat on high so frosting gets nice and fluffy.

DO NOT eat all the frosting out of the bowl before you put it on the cake!

Taco Soup

2011-02-02T11:09:00.000-08:00

So much for my promise to be a better food blogger... I am still adjusting to working and being a mom. Dinners were easy to make when you had time in the middle of the day or late in the afternoon, but when you get home from work at 6:30 or 7:00 and your feet hurt and your eyes are heavy and your kids need and want 100% of your attention dinner sometimes is sacrificed. Soups, from a can -- gasp! with a loaf of bread or crackers, sandwiches or salads become commonplace. I love to cook and I miss it terribly. But I am just too tired. I love to write and I miss it tired. But I am too tired. So blogging about my recipes has once again taken a back seat. While the snow days have thrown a wrench in my day and in my plans... I can not run my errands and do the work that I need to that has been building up due to loud children with extreme cases of Cabin Fever. But, I can cook! And somehow, yesterday, I managed to take a nap!

When I woke up it was practically dinnertime. I needed to create something warm, hearty, healthy and nutritious. I decided on Taco Soup. I use ground turkey instead of ground beef... I use salsa, low sodium chicken broth, taco seasonings, black beans and corn. For an added treat I found some Baked Tostitos Scoops. I wondered whether they would hold up. They did and they were delicious! So a hearty and healthy meal indeed. And a crowd-pleaser for sure!

Ingredients:

1 medium jar of good quality chunky salsa
1 carton of College Inn lower sodium chicken broth
1 lb ground turkey
2 tbs olive oil
Taco seasonings (I used a pre-measured package by McCormick)
1 can of black beans, drained and rinsed
1 can of corn kernels, drained and rinsed
1 package shredded cheese, optional
1 tortilla chips (Baked Scoops) optional
2 cups of cooked rice

In a large pot add chicken stock and salsa and heat over medium high heat
Add beans and corn
When soup base starts to simmer lower heat
In a skillet add a tbs or two of olive oil and heat.
Add the ground turkey and the taco seasonings and brown the turkey.
As the turkey starts to cook and brown, begin crumbling it with a fork, spoon or spatula
When the turkey is cooked add it to the soup.
If there is a good bit of meat in your pan you can deglaze it with some of the soup and add it back into the soup pan.
Keep soup warm on low heat.
In a small pan cook rice so that rice yields 2 cups when cooked, (I use Uncle Ben's and follow the directions on their box.)

When the rice is done I scoop out a generous helping of soup with a ladle and add a big spoonful of the rice into the bowl and mix well.

We garnish with shredded cheese.

How 'bout them apples?

2011-01-20T18:33:00.000-08:00

I had this idea that I just had to try... My kids love peanut butter and apples... my kids love peanut butter and honey on apples... but what would happen if, let's say, we took the apples and the honey and peanut butter and dipped them in the granola? I was going for a sort of a candied apple treat that had no candy and was somewhat healthy... So I had to test out my idea... as a lover of crunchy apples and all things peanut butter and all things granola I have to say that this was one WOW of an afternoon snack!

Ingredients per medium sized apple:

2 tbs of peanut butter, regular or chunky
1-2 tsp honey
1/2 cup of granola -- you will not use it all

Directions:

Wash and slice apples
In a bowl place peanut butter and honey and place in microwave for about 35 seconds
Using a fork blend the peanut butter and honey mixture
Using a knife spread some of the mixture onto the apple
Either dip the apple into the granola or using a spoon sprinkle a very generous amount of granola over the apple slice... you may need to repeat another time or so.
Repeat until all the apple slices have been covered.

We ate this as our afternoon snack but this would be fabulous for breakfast...

It would also be great over bananas!

Lowfat Linzer Torte Inspired Coffee Cake

2011-01-18T11:58:00.000-08:00

Something about the snow and the rain and being trapped indoors always puts me in a baking mood. Seeing as we have had so much lousy weather so far and we are lightyears away from seeing sunshine and feeling her warm rays on our backs and our cheeks, this is not necessarily a good thing. I'm trapped indoors with three children and a burning desire to run on the treadmill as I cannot get to the gym. But a certain little blond 5 year old seems to have absconded with the treadmill key. I took a small sample just to taste... oh my was it ever divine and if I find that treadmill key today I'll cut myself a small piece. Scratch that... I'll cut myself a nice piece. Meanwhile, I am on the phone with Proform waiting to order my replacement key!

I knew by the sound of things outside my window that school would either be cancelled (again) or delayed (again) and thought I would treat the kids to something warm and freshly baked for breakfast. I poked around the cabinets and fridge and was inspired by some almonds slivers, and raspberry jam. I would make a coffee cake that would have the essence of a Linzer torte. As I created and played I really had no idea what the outcome would be... Boy were we all in for a treat! And the beauty of it is save for a small bit of canola oil there is very little fat in this breakfast (or teatime) treat!

Ingredients:

2 eggs
1/3 cup of canola oil
1 cup of yogurt (I happened to have on hand Dannon light and fit vanilla)
3/4 cup of sugar (though with plain yogurt increase to 1 cup)
1 tsp baking powder
1 tsp (perhaps a smidge more!) almond extract
2 1/2 cups of flour
1/2 cup of slivered almonds
3/4 cup of seedless raspberry preserves
Powdered sugar for dusting
Non stick spray

Preheat oven to 325 degrees.

In the bowl of your mixer, blend together sugar, eggs and oil. Add the yogurt, baking powder, and almond extract. Slowly add in flour and then fold in the slivered almonds. Set aside.

In a small pot over medium heat add your jam. Stir until it has all melted to form the consistency of a thick sauce. Set aside.

In a cake pan coated with non-stick spray pour in half the batter. Spread batter to the edges. Then add the jam. If you can leave about an inch on the sides. (It will spread and this may not be possible.) The jam wll continue to spread while cooking. Add the remaining batter and spread to the edges.

Place pan in oven and bake for 1 hour to 1 hour 10 minutes.

Remove and let cool.

Using a knife gently make sure that the cake is not sticking to the pan, and if it is use the knife to help it unstick.

Place it onto a pretty plate and sprinkle with confectioner's sugar.

Just beet it!

2011-01-14T12:35:00.000-08:00

When I was at Dune on Nantucket Island last summer I had the most amazing salad which consisted of fresh beets, goat cheese and pistachios over a bed of field greens. It was a perfect slightly sweet and slightly savory combination.

As a child I loved beets. Mom would pluck them out of a can. DelMonte, I think. Recently I was exposed to fresh beets and learned that when cooked or roasted they are simply divine! What I didn't know was how chock full of nutrients they are. Spectacular for one's health and super low in calories beets make a perfect addition to any healthy person's diet.

Craving that salad that I had this summer, I set out to the grocery store to get some beets, feta, and field greens. (I completely forgot about the pistachios!)

This is such a simple salad to make... it's a perfect starter for a dinner party or serve it as an entre for a girl's luncheon with a lovely baguette.

Ingredients:
Beets, about 1 per person
Feta, 2 tbs per person
Mixed field greens, a generous handful per person
(When I make this for my lunch I make mine slightly larger)
1 - 2 tbs crushed pistachios (slivered almonds, sunflower seeds make good substitutions)
2 tbs vinaigrette

Directions:
Cook the beets. Remove stems and immerse beets in boiling water. Cook for 30 - 40 minutes until beets are tender to the touch. Let cool and remove outside skins. They should peel off easily with a paring knife. Slice, finely chop or julienne the beets, set aside.

On a plate, or in a bowl arrange the lettuce and sprinkle with the beets, feta and nuts or seeds.

Pour a small amount of vinaigrette over the salad just prior to serving.

I like to use 1 tbs apple cider vinegar to 2 tbs olive oil. Mix well. If you have an orange or champagne vinegar use it instead of the cider!

(Healthy) Breakfast, Lunch, Snack or Dinner...

2011-01-12T19:15:00.000-08:00

My new favorite sweet treat is Greek yogurt with a little bit of honey drizzled over the top and some home made granola. I could eat this all day long. It's perfect for any meal or a snack. I like Fage or Choban 0 fat and I add the honey and granola myself. I can't wait to have another one for breakfast! Be careful with the granola, however. I have been eating it as though it is going out of style!

Granola

1 container of Quaker Oats (or your preference) - Not quick cook
1 cup of raisins
1 cup of cranberries
1/2 cup of sunflower seeds
1/2 - 1 cup of sliced almonds
1/2 cup of wheat germ
1/2 cup of canola oil
1/4 cup of honey
1/4 brown sugar

In a large bowl mix all your ingredients together until well blended.
Place on a cookie sheet that has been sprayed with a non-stick spray. Spread mixture so that it is evenly distributed. Bake at 300 for 1 hour. Let cool and harden.

One chicken: Many Salads

2011-01-08T04:13:00.000-08:00

Image courtesy JD Foods

I adore chicken salad. My family adores it as well. I often cook extra chicken so that we can turn it into chicken salad for leftovers. It makes for a great afternoon snack with a few crackers, a nice hearty sandwich for lunch or dinner. I can also toss it into a salad. It's really the perfect food and the fact that it's protein-packed means that it will really satisfy an appetite and not leave you feeling hungry shortly thereafter.

There are so many variations but let's start off with a basic chicken salad.

Ingredients:

4 - 8 skinless chicken breasts (or more) cleaned and trimmed
1/4 onion finely chopped
*Light mayonnaise (I use about 2 tablespoon per breast)
2 stalks of celery, finely chopped
Salt and pepper to taste
Tarragon to taste

In a large pot bring water to a ** boil.
Add chicken breasts and cook for about 20 minutes
Remove from water and let cool.
Cut into bite sized pieces. In a large bowl toss in with mayo, onion, celery, salt, pepper and tarragon. Adjust seasonings to taste if necessary.

Serve with a green salad, French bread or as a sandwich on rye, sourdough, country hearth, or whole wheat sandwich bread.

* Regular mayonnaise has 100 calories per tablespoon and light mayonnaise has just 40 calories per tablespoon. If you haven't already make the switch!

** If you live in an area where you can grill year-round or where your grill is not covered with a foot of snow, grilled chicken makes a wonderful chicken salad and adds wonderful flavors and textures. You simply need to season your chicken with salt, pepper and olive oil. BBQ'd chicken makes a wonderful chicken salad as well!

Other variations:

* Instead of the tarragon you could add some Herbes de Provence or Italian Seasonings. I just love to use the Herbes de Provence in mine!
* My son loves to add some BBQ sauce to his.
* I have added feta, olives, peppers and oregano to give it a Greek twist
* Add a little bit of Dijon mustard
* Sprinkle a little bit of Gorgonzola, and toasted pine nuts to give it an Italian flair
* Some people like grapes or cashews or dried cranberries
* Toss in some pesto with a squeeze of extra lemon
* You can do the same with a chimichuri sauce or a cilantro sauce. I just love the flavors these add.
* Rosemary and lemon add a nice fresh almost summery flavor
* Substitute regular salt for something like Lawry's Seasoned Salt for an intense flavor
* Add an olive tapenade (good quality, store bought is fine)
* Add sun dried tomatoes
* Dill and the juice and zest of a lemon
(Use fresh herbs when in season. Dried herbs are fine as well.)

I bet with all these suggestions you'll have a lot of chicken salad from here on in as well!

Snack Ideas for your car, work and when you are on the run...

2011-01-05T04:01:00.000-08:00

Image from Going-Well.com

Snacking is my weakness... my downfall. I would easily trade a meal for a couple of snacks. And sometimes I do. Sometimes it is not plausible for me to sit and eat a proper breakfast or lunch. And when I don't I get hungry. Ah, let's face it, even when I do I still get hungry. I could just eat all day long! And because of this I need to make sure that healthy snacks are within my reach at all times -- at home, at work and in the car. We covered the home part yesterday. I'll share some ideas for work and car.

In the summertime I keep a small Igloo cooler in the back of the SUV. I place a new ice pack in it every morning and fill it with waters, juices for the kids, and occasionally a Diet Coke for me! I also keep fresh fruit in it.

During the winter I do not need a cooler and since the kids are not spending much time outdoors I don't really keep snacks for them in the car... just a few water bottles. I, however, live in my car year round and spend more time in it than I'd care to... I take the kids to school, hop over to the gym, go to work or run errands or have an interview/story/article to cover... have to pick the kids up from school and run errands and take them to their activities and doctor's appointments and play dates... and well, you get the idea. So, I need snacks in the car. I need healthy snacks in my car. And I always make sure that I have something at hand.

Yes, I hit Starbucks more often than I should. My too-sweet and flavored coffees have been replaced by my newest obsession, Chai Lattes. When ordered with skim milk it's a sweet, delicious low fat treat! Other than that waters and snacks are in the car.

Snacks for the Car
Bottled waters
Low cal sports drinks
Sugar Free iced teas
Apples, sometimes whole, sometimes sliced, in a Ziplock bags.
Grapes are the perfect car snack!
Clementines
Nuts, pre-portioned in Ziplock bags
Granola, pre-portioned in Ziplock bags
Pretzels
Wheat Thins
Granola/Power/Protein bars
Trail mix, pre-portioned in Ziplock bags
Animal crackers are a perfect treat for when you must have something sweet. The small boxes are fun and portion controlled.

Snacks at the workplace

You can have any of the above-mentioned at the workplace. In addition, most offices have refrigerators or access to them. If you do have access to such:
yogurt
yogurt drinks
cottage cheese
cheese sticks
applesauce
Veggies/crudites and low fat dip/salad dressing

Keep a bowl of fresh fruit on your desk. It looks pretty and will keep you from wanting to grab something calorie-laden! Certain fruits like apples and clementines last longer on the shelf than some others. Clementines are preferable over oranges as they are easier to peel and less messy.

Do you have any ideas to add?

Healthy Snacks for the Family

2011-01-04T04:00:00.000-08:00

Photo from Flickr

I don't know about you, but lately it seems I hear groans when my kids want a snack and I suggest they grab a piece of fruit. Fruit? How drab! How boring! How healthy Mom! "I don't want anything healthy!" That's a funny comment because in this house they're not getting anything that's not... On a rare occasion we'll have hot chocolate with marshmallows or whipped cream, or something homemade and fresh out of the oven. Most days, however, the boring healthy stuff!

Kids are like adults. Food must be appealing. If I have time I'll make up a nice presentation. I also try to get creative and mix things up a bit. We all need variety and kids are no exception.

Fresh fruit in a bowl on the counter might look pretty to a grown-up, but kids need a little more in the wow department...

Snack ideas -- Fruit
My kids love party toothpicks... the more festive the more fun. Serve some of the following with fancy toothpicks!

Blueberries in yogurt
Blueberries in yogurt over lowfat granola
Blueberry Smoothies
Strawberries
Strawberries dipped in yogurt (vanilla) and then dipped in sprinkles
Apples cut up with peanut butter
Apples cut up with peanut butter and drizzled with honey
Apples dipped in *cinnamon sugar
Bananas drizzled with honey
Bananas with peanut butter
Bananas dipped in yogurt and then dipped in sprinkles

Snack ideas -- Non-fruit!
Pita chips and hummus
Pretzels and hummus
Veggies and hummus (not as popular with my kids!)
Pretzels with mustard
Pretzels with Queso dip -- the jarred variety is actually fairly low in fat and calories... just watch serving sizes!
Pretzels with *melted cheese
Pita chips and salsa
Baked tortilla chips and salsa
White corn chips (Syder's is lower in calories and sat fat then regular tortilla chips) and salsa

A slice of toast with peanut butter or peanut butter and honey or peanut butter and banana
An English Muffin with *melted cheese
English muffin with peanut butter/jelly (English muffins are a great choice. 110 calories per muffin!)
A bowl of soup. Soups are (for the most part) low fat and filling!
Mixed nuts -- watch portions!
Trail mix -- *make your own!
Granola -- lowfat or make your own and watch portions!
A plate of cheese, crackers and apple or pear slices
Pudding made with skim or 1% milk
Deviled eggs -- made with lowfat mayonnaise. 1 egg (2 halves) packs a bunch of protein!
Popcorn
Mixed dry fruit (with or without nuts)
Crudites (veggies) and lowfat dip

Finger sandwiches (smaller and leaner than their regular counterparts!):
Using Pepperidge Farm Very Thin bread
   Turkey
   Ham
   Cucumber
   Tuna

Kabobs (Kids love these!)
Fruit kabob -- String together various pieces of fruit on to a bamboo skewer
Veggie kabob -- String together various veggies (cucumbers/cherry tomatoes/peppers) onto a bamboo skewer with a small dish of lowfat dressing to dip into
Fruit and cheese kabob
Veggie and cheese kabob

Breakfast for snack!
2 waffles, pancakes or pieces of French toast cut into strips -- honey or maple syrup for dipping
Cereal
Life -- sweet without an overload of sugar
Cornflakes or Rice Krispies drizzled with honey
A small bowl of oatmeal with raisins or dried cranberries (not the instant please!)
Muffins (homemade are healthier, smaller and contain less fats)
   Blueberry
   Apple
   Banana
   Pumpkin
   Sweet potato
   Oatmeal raisin
(Plenty of recipes in this blog to choose from!)
Fruit breads
Made with very little fat (canola oil) these make a nice snack or breakfast
Strawberry
Apple
Zucchini
Blueberry
Pumpkin
Banana
(Plenty of recipes in this blog to choose from!)

* Pretzels (or Triscuits or pita chips) with melted cheese
Preheat oven to broil (hi)
Line a cookie sheet with aluminum foil
Place desired amount of pretzels on cookie sheet
Sprinkle generously with your favorite shredded cheese (cheddar, Mexican, etc)
Place under broiler and watch closely until the cheese starts to bubble and turn a golden brown.
Remove from oven and place on a plate with mustard for dipping, if desired.

* English muffins with melted cheese
My kids (as do I!) love these and they are a much better and healthier substitution to the fat-laden grilled cheese sandwich.
Preheat oven to broil (hi)
Halve your English muffin and place in toaster until lightly toasted
When done place sliced cheese (cheddar, American, etc) on each half
Place aluminum foil on a cookie sheet
Place English muffin with cheese on cookie sheet
Place in oven and watch closely until cheese starts to bubble and turn brown.
I am normally not at all a lover of American cheese, but melted on this it is fantastic!

* Trail Mix
Equal amounts raisins and or dried cranberries and nuts such as dry roasted peanuts mixed with half the amount of chocolate chips. Sometimes I add the Pepperidge Farm pretzel goldfish to this as well. So much more less expensive to make your own!

A Healthier Kitchen = A Healthier You!

2011-01-03T11:25:00.000-08:00

Most of us have resolved to be happier, healthier and more organized. Many of us will start diets this year with hopes of losing weight. Many of us just want to eat better... and the rest of us just want to undo the nutritional damage caused by the holidays. No matter what your desire, the best thing to do is to start the New Year with a fresh, clean kitchen. I do not mean for you to get down on your hands and knees and scrub the floors with a bleach solution, (unless that kind of thing makes you happy) but to clean out your cupboards, pantries, fridge and freezer. Start in one place. Toss anything that has expired, or is about to be. (Yes, we are all guilty of owning a few bottles past their prime!) Clean off shelves and drawers. In the freezer toss anything that has iced over or has been in there for a few months. Whether in the pantry, freezer or fridge, toss out the junk. You'll be less tempted to eat them if they are not around. If you must, make goodies hard to access.

I do have a hidden spot where I keep sweet treats for special occasion, or for the day when I havetohavechocolatenoworelse! We all have days like that... and I am a firm believer in everything is OK in moderation. On that note I disagree and disapprove of fad diets. I have children and the best way for them to develop healthy eating habits is to watch me eat healthy. Atkins, South Beach and all the rest have no place in children's or a healthy family's diet. Yes, I have done the South Beach thing and with great success. I was able to take off weight after my second child was born. But it was torture! After my third child was born, Ok, maybe it took five years, I decided to lose the 20 pounds that never came off. I did so the old fashioned way, through healthy eating and exercise. My daughter is now 12. I cannot and will not use the word diet. She watches everything I do. I must lead by example. And so a year later, healthy eating (and a handful of m&ms on occasion) and almost daily exercise are a part of my routine. If one of those is missing from my daily routine, I am thrown out of whack!

Tips for a healthy kitchen

Keep your counter tops de-cluttered.
Leave plenty of room for cutting boards and food prep. This lessens the need for take out.
Keep blenders (for smoothies) and other useful gadgets accessible.
Keep a bowl of freshly washed fruit available at all times.
Have healthy snacks, in addition to fruit and veggies on hand. These include cheese sticks, yogurt, nuts, Jell-o, wheat crackers. And as with any healthy eating, watch your portions!
Have a pretty bowl on your counter and fill it with
Bananas
Oranges/Clementines
Pears
Apples
Bananas
Peaches/Nectarine/Plums when in season

In the fridge
Keep a snack drawer handy for family members with cheese sticks, cut up fruit and veggies, and yogurt. Have lowfat dips and hummus available.
Set aside some time to prep veggies and fruit for snacks.
Strawberries/blueberries/raspberries (when in season)
Grapes
Clementines
Oranges
Grapefruit
Apples (some of us like them cold!)

DO NOT BUY those baby carrots. They are packaged in chlorine which is a cancer causing carcinogen. (My children's school has even removed them from the salad bar.)
Have healthy protein around to snack on such as cut up pieces of chicken, hard boiled eggs.
Replace full fat dressings, sour creams and mayonnaises with lower fat versions.
Better yet, make your own dressings!
Keep the butter away when possible and use olive oil
I'm a Diet Coke-Aholic. I allow myself one a day. I keep my fridge filled with bottles of water, seltzers and sugar free iced teas.

In the Freezer
Fill your drawers with fruit and veggies. Trader Joe's has the best selection of frozen vegetables around!

We make low-fat yogurt smoothies all the time. I keep bags of frozen fruit at all times.
Bananas that have gone too brown get tossed in the freezer for smoothie consumption... or banana muffins. (Homemade muffins and breads, especially those made with lowfat yogurt, sour cream or canola oil are a lot healthier and lower in fat than their bakery counterparts.)
I keep whole wheat breads in the freezer.
I also keep a bottle of vodka in there :)
I tend to buy protein in bulk. We always have chicken and meat in there. If I buy ground beef I buy it with the lowest fat content possible and I buy lots of ground turkey or chicken.

In the Pantry
Good quality tomato sauce. We love Rao's. I do not believe pasta (in moderation is bad for you.)
Good olive oil
Canola oil
Various vinegars -- Apple cider, red wine, champagne, white
Chick Peas, or garbanzos. We love to snack on these!
Black beans
Small white beans
Dark red kidney beans
Pink kidney beans
Artichoke hearts
Hearts of Palm
Canned Tuna
Canned Salmon
Sun dried tomatoes
Sun dried tomato paste
Pasta, various kinds
Rice, white, brown, wild

The following baking needs:
Flour, unbleached or wheat only
Sugar (white)
Sugar (brown)
Nuts, like almonds and walnuts - These are great for baking, salads, pasta, etc
Oats (not quick cook). Oatmeal is a healthy breakfast, and sometimes dinner! We also make a lot of our own granola.
Chocolate chips (Yes!)
Raisins
Dried Cranberries
Dried Apricots

Eating at home is healthier than eating out. Have plenty of necessary spices on hand. Have the kids help in the kitchen. Let them help create and sample all the various flavors of the world! You'll certainly need these if you plan on cooking with me!

Basic Spices should include:

Salt, both sea salt and table salt (Sea salt is a must!)
Pepper
Garlic Powder
Herbes de Provence
Italian Seasoning
Oregano
Dill
Parsley
Tarragon
Crushed red pepper
Cayenne Pepper
Paprika
Curry powder

Cumin

Cinnamon
Nutmeg
Pumpkin Pie Spice
Vanilla
Maple Syrup

Peanut butter

Olive oil
Canola oil

Baking Powder
Baking Soda
Red wine vinegar
White vinegar
Apple Cider vinegar
Mustard (Dijon, yellow, brown and whatever else you fancy)
Mayonnaise
Worcestershire Sauce
Soy Sauce (low sodium)
Sesame oil

Capers
Anchovies (yes!)

Baked Macaroni and Cheese

2011-01-02T05:10:00.000-08:00

This recipe was given to me by a good friend. My children are not big macaroni and cheese lovers but there was something about this recipe that hit the spot. I initially followed the recipe as it was given to me and after I saw how the kids gobbled it all up, I knew that this recipe was a hit. What was not a hit was the fat content. I reduced the butter from 7 tbs to 2. I used 1% milk instead of whole milk. (I do not even keep whole milk in the house) I also reduced the amount of flour used. Finally, for the cheese, I substituted half of it for a lower fat version and kept the other half as it was for texture, consistency and flavor. No one seemed to notice that any changes were made.

So when it's cold and blustery out there and you really want some comfort food, this is a recipe that shouldn't cause your scale to slip!

Ingredients:

2 Tbs butter
Scant 1/4 cup of unbleached flour (I could probably try even less next time)
4 cups of 1% milk
1/8 tsp cayenne pepper (or more to taste)
1 1/2 tsp dry mustard (or more to taste)
1 pound macaroni (as you can see we used rotini!)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated low fat cheddar cheese
1/2 Cup freshly grated Parmesan cheese
1 Cup fresh bread crumbs (Panko or seasoned OK too)

Preheat your oven to 350 degrees

Cook your pasta per directions on the box. When pasta is cooked, al dente, remove from heat, drain thoroughly and return to pot. Set aside.

In a medium bowl mix together the Parmesan and breadcrumbs.

While pasta is cooking melt butter in a medium sauce pan. When melted add flour. Stir well. This is called a roux. Whisk for about 3 minutes. Then slowly add milk while whisking and bring to a boil. Add mustard, cayenne pepper and some salt and pepper to taste.* Let sauce simmer and stir occasionally until thickened. Add the cheddar cheese and stir well. When all is well blended pour over the pasta and toss well so that all is well coated.

Transfer to a large, flat baking dish (I usually grease with a non-stick spray) and breadcrumb mixture over the top. Bake for about 25 - 30 minutes.

This recipe served a family of 5 with leftovers!

* I find this makes an awful lot of sauce. I never use the full amount.
The extra sauce can be refrigerated and re-used, thinned with low-fat milk. Makes a perfect dip for kids broccoli and cauliflower!

Turkey Pesto Meatballs

2010-12-30T03:59:00.000-08:00

Photo Courtesy Pioneer Woman's Tasty Kitchen - Recipe is NOT!

In my quest for the new and different and non-boring dinner... in the quest to make my meals a bit trimmer and healthier and in my quest to have a warm, comfort meal while I decided that I would try to make a pesto turkey meatball. (I almost always use non-fat or low fat items as a substitute for their full-fat counterparts and never feel as though I have sacrificed taste, quality or consistency.)

Yes, I know this has been done. I did not go to any recipe. I winged it and made it mine. My goal was flavor, texture and healthy. These will be on our dinner table again, for sure! Truthfully. They were amazing!

What made them even better was that I turned them into meatball subs!

Ingredients:
1 lb ground turkey (though you could use ground chicken)
1 egg
1 cup seasoned breadcrumbs
1/4 water
1 cup pesto
1/4 - 1/2 cup of Parmesan cheese
Salt and pepper -- a couple of dashes!

Preheat oven to 350

You can either make your own pesto (I have several recipes here on the blog) or use a good quality store bought pesto.

In a large mixing bowl mix all ingredients together until it is all well blended.
Line a cookie sheet with aluminum foil
Roll into about 1 1/2 inch sized balls
Place on baking sheet
Bake in oven for 15 minutes, then with some tongs flip the meatballs over and cook for 15 more minutes. Repeat one more time, flip and cook for 10 minutes so that they get a nice golden brown.
When done remove from oven and set on paper towel to drain.

To make the meatball subs.
Take a nice roll like a ciabatta (I look carefully at the labels. Some have about 150 calories while others have 250. I stick to the lower versions!)
Slice the bread in half and place under the broiler so that it toasts to a nice golden brown.
Add mozzarella (low fat, part skim) if desired to the tops of the rolls, place back under broiler to melt. Watch closely so they do not burn!
Add Pesto Mayo to the other half.
Cut meatballs in half and arrange onto the rolls.
Place tops on and mangia!

Pesto Mayonnaise

I add equal amounts of pest to mayo (Hellman's Light) and mix well.
I use pesto mayo on all sorts of sandwiches from turkey to chicken salad. It's a great way to kick up a sandwich!

After Eight Brownies

2010-12-25T19:24:00.000-08:00

How do you make an incredibly rich brownie even richer? Simply add a few Junior Mints into the batter and some After Eights on to the top! After the brownies have been in the oven for half their cooking time, simply take a movie theater sized box of Junior Mints and strategically place the candies on the batter. The Junior Mints will start to melt and sink in. Once the brownies have finished baking, remove the brownies from the oven and turn off the heat. Place the After Eights over the top of the brownies and place them back into the oven for a minute or so, so that the chocolate melts. Remove the pan from the oven and then, with a rubber spatula, spread the chocolate so that it forms an even layer over the brownies. Set aside and let harden. (You might want to toss these in to the fridge for a short while to speed up the process.)

Wait until the brownies have fully cooled before you cut into them. And in this case, these brownies are better when eaten cooled and the top has had a chance to harden.

This is my favorite brownie recipe!
One Bowl Brownies -- These are really fudgy!

4 squares Baker's unsweetened baking chocolate
1 1/2 sticks of butter
2 cups of sugar
3 eggs
1 tsp. *vanilla
1 cup of flour

Preheat your oven to 350 degrees and grease your brownie pan.

Microwave chocolate and butter in a large microwaveable bowl (not plastic!) for about 2 minutes, until butter is melted. Stir butter and chocolate until you get a smooth mixture. Stir in sugar and vanilla. Stir in flour. Pour and spread in to your prepared pan.

Bake for 30-35 minutes until toothpick inserted int he center comes out with fudgy crumbs. Do not over bake. Cool in pan on wire rack.

Decadent Blondie Bars

2010-12-20T03:55:00.000-08:00

This recipe came to me from my friend Melissa which came to her from her neighbor.
They are, as Melissa pointed out, super rich and super yummy!

Ingredients:

2 cups packed light brown sugar

1 cup (2 sticks) butter melted

2 eggs

2 tsps. vanilla extract

2 cups flour

1 tsp salt

2/3 cup (of each) any chips of your choice (I used butterscotch, white chocolate, and semi-sweet chocolate, but you could also use dark chocolate, peanut butter chips, etc.)

1. Heat oven to 350 degrees. Grease 15x10x1 in. pan

2. Stir together brown sugar and melted butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chips. Spread into prepared pan.

3. Bake 25-30 minutes.

4. Let cool before cutting into triangles or squares.

5. You can also drizzle with melted chocolate if you're feeling extra decadent.

Chocolate and Peppermint Dipped Brownie Balls

2010-12-19T03:39:00.000-08:00

When the kids decided that they wanted to bake for ALL their teachers (there are 23 teachers and staff members who oversee/teach/take care of my 3 children) I was fine with the idea, but told them that they needed to help me. So each child helped and as a result we had all sorts of fabulous goodies to package up. We are huge chocoholics. So, it seemed natural we bake some chocolate goodies. Brownies and brownie balls were on our list. To dress them up and make them more festive we dipped them in melted chocolate and then again in crushed candy cane. Our treats were not only tasty, but very pretty!

One Bowl Brownies -- These are really fudgy!

4 squares Baker's unsweetened baking chocolate
1 1/2 sticks of butter
2 cups of sugar
3 eggs
1 tsp. *vanilla
1 cup of flour

Preheat your oven to 350 degrees and grease your brownie pan.

Microwave chocolate and butter in a large microwaveable bowl (not plastic!) for about 2 minutes, until butter is melted. Stir butter and chocolate until you get a smooth mixture. Stir in sugar and vanilla. Stir in flour. Pour and spread in to your prepared pan.

Bake for 30-35 minutes until toothpick inserted int he center comes out with fudgy crumbs. Do not overbake. Cool in pan on wire rack. Cut into squares, remove and eat!

Should make 24 brownies!!!

To make the Brownie Balls you'll need to follow your favorite brownie recipe. (Box will do, but home made is really better in this case.)
* After the brownies are done and have cooled, use a small circle cookie cutter and then roll the brownie in your hands in the shape of a ball. Place on parchment paper and repeat until all the brownies (save for the edges) are used up.
* Make a double boiler by placing a metal mixing bowl over a pot of boiling water. Carefully pour in about 1/2 bag of chocolate chips. Stir slowly and frequently until the chocolate is smooth and well blended.
* While chocolate is melting placed crushed candy cane pieces on a small plate.
* When the chocolate is ready, carefully dip the brownie ball into the chocolate and cover, roughly, half the brownie ball, then dip again into the candy cane and place on the parchment paper, candy side down.
* Repeat this step until all the brownie balls have been covered and dipped.
* Place in the refrigerator for a few minutes to help the chocolate harden.
* Serve on a pretty plate, platter or package them up for gifts.

If you are in a time crunch, or simply do not want to be bothered by making the brownie balls, you can do this with regular brownies. The result is still stunning.

Best Ever Blueberry Muffin Cake

2010-12-18T05:12:00.000-08:00

In the midst of holiday baking madness I had completely forgotten that I had offered to bake muffins for three class breakfast parties. In addition to baking gifts for 23 teachers and staff members, I now had the (dreaded) chore of baking muffins for roughly for 48 kids and 6 teachers. Time was of the essence... I needed to make something quickly that would be ready the following morning. The problem was, I was running out of time. I had an hour to clean up and get myself ready to bring the kids to school for their Winterfestival performance. There was noooo way I could bake that many muffins in that time. I also knew that by the time we got back home it would be too late and I would be exhausted. So I did what any lazy home chef would do. I made the batter (I tripled the recipe) and stored it in the fridge. The next morning, at 6:00 am, I got up and poured it into three round cake tins. Sheer genius I tell you!!!

I followed this recipe, which is my all-time favorite, and baked the cake rounds for about an hour. When they had risen and were a beautiful golden brown on top, I took them out of the oven, let them cool a few minutes and transferred them onto plates. I wrapped them in foil and amazingly they were still warm when the kids had them at school. All three cakes were devoured... not one morsel left over for me!

(No picture of the end product... I was way too much in a rush!)

Chocolate Peppermint Marshmallow Pops

2010-12-18T04:51:00.000-08:00

Holiday baking is fun but it can be very time consuming. I was just introduced to these wonderful treats and was amazed at how pretty they were and yet how remarkably simple to make. These are a perfect treat for those of us who want to create a "wow" presentation but lack the time to do so.

These simple marshmallow pops require just a few ingredients and take just moments to create.

You'll need marshmallows, chocolate (baking or chips) and peppermint pieces (either from a candy cane or store bought) and lollipop sticks.

Directions:

Over a double boiler (you can make yourself by placing a metal mixing bowl over a pot of boiling water) slowly let the chocolate melt. Keep stirring. When chocolate has melted reduce the heat to low.

Insert sticks into marshmallows -This can be done while the chocolate is melting. Carefully dip the marshmallow into the chocolate, wiping off excess with a small spatula or knife. While chocolate is still warm dip the chocolate into the candy cane bits. Place on wax paper, parchment paper and repeat until all the marshmallows have been covered.

Place in the fridge or freezer to help the chocolate harden.

To serve, display on a pretty plate or platter or stick the lollipops into a foam shape (covered if desired) to create a candy topiary.

White Chocolate and Cranberry Shortbread Cookies

2010-12-04T18:05:00.000-08:00

and the holiday baking continues... and this one was a hit as well. We had a hard time keeping our hands out of the cookie jar!

I love shortbread. Because it requires very few ingredients. Because it is easy to make and bake. And I'm lazy. I ought to be called the Lazy Gourmet!

Ingredients:

3/4 lb butter (3 sticks)
1 cup of confectioners sugar
3 1/2 cups of flour
1 cup of white chocolate morsels
1 cup of dried cranberries

In a large mixing bowl (preferably of a large mixer like KitchenAid) beat butter and sugar until creamy. Slowly add the flour, one cup at a time until well blended. Fold in cranberries and chocolate. (See, wasn't that easy?!)

Roll into a log and slice, or cut into shapes using a small cookie cutter. (I also love shortbread because it doesn't spread like sugar cookies do and you can place them close to each other.)

Place on a cookie sheet lined with a Silpat, parchment or wax paper.

Bake at 325 degrees for 20 minutes- until the edges are a nice light golden brown. Let cool on a cooling rack for a few minutes before serving.

White Chocolate Peanut Buttter Bars

2010-12-04T04:08:00.000-08:00

Two of Christopher's favorite ingredients and he was determined to find or create a recipe using them. We saw a few recipes and then created our own from those using our ingredients. I was a little unsure about the white chocolate and peanut butter combination, but he assured me that it would be good. Indeed he was right. My 9 year old has a fantastic sense of taste!

Ingredients:

1/2 stick of butter
1 1/2 cups of white chocolate chips
1 tsp vanilla
1 tsp baking powder
1 1/4 cup of flour
1 cup of sugar
2 eggs
1/3 cup of peanut butter
1/2 cup of peanut butter chips
Nonstick cooking spray

Preheat oven to 350 degrees
Directions

In microwave or double boiler melt the butter and add in, slowly 1 cup of white chocolate chips. Make sure the chocolate is well blended into the butter. Transfer to mixer and add sugar. Mix well. Gradually add eggs, one at a time and baking powder and peanut butter until well blended. Beat in flour and the remainder of the white chocolate and the peanut butter chips.

Pour into greased brownie pan. It is hard to spread and you will have to work the batter into the corners. It may seem as though there is not enough, but the brownies will rise nicely.

Bake for about 25 minutes.
Makes 2 dozen nicely sized (not huge!) bars.

Eggnog Pound Cake

2010-12-03T16:44:00.000-08:00

In looking for goodies to give as teacher gifts I came across this recipe which seemed to scream out to me! It is simple and fabulously delish!

Equipment
stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

Ingredients
2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog

1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

Preparation
1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in the vanilla and the rum,
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes.
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.

A Perfect Pot Roast

2010-12-01T18:48:00.000-08:00

It was just one of those pot roast days. The rains and the winds came pelting down, stinging and drenching us the minute we stepped out from our shelter. The weather was not kind and today was one of those bone-chilling days when nothing you do, save for a long and luxurious bath, will warm you. Today was one of those days where you needed food to nurture your heart and soul. A simple, tender aromatic pot roast with a side of buttered and salted egg noodles hit the spot!

What I love about pot roast is that save for the actual time browning the meat, it's a meal that cooks itself so all you have to do is let it simmer away on the stove while you tend to whatever needs your attention, or crawl under a blanket with a good book in front of a fire or curl up in front of a good old movie... Miracle on 34th Street, White Christmas or The Bells of St. Mary's would be perfectly appropriate!

Ingredients:

1 3-4 lb roast, trimmed of excess fat and seasoned with salt, pepper and garlic powder
Olive oil
1 lg can of crushed tomatoes
2 cups of beef broth
2 bay leaves
4 cloves of garlic
6 - 8 carrots peeled and cut in half
2 tbs Herbes de Provence
1 1/2 - 2 packages of mushrooms, washed, stems removed and sliced
1onion sliced (thick slices are fine)

Pour enough olive oil to thinly cover the bottom of a dutch oven or large and deep pot.
Place roast in the middle and brown each side until a nice crust is achieved.
Add tomatoes and broth
Add seasonings and vegetables.
Cover and let simmer about 3 hours.

After 3 hours removed pot roast and place on cutting board to cool.
Remove bay leaves and discard.
Remove carrots and slice. (If I toss them in sliced I find they get too mushy. By slicing them after then have cooked, the carrots are soft but not overcooked.)
Placed sliced carrots back into the pot.
If you feel that too much of the liquid has evaporated add a cup or so more of the beef broth.

Cut pot roast in to thin slices, cutting with the grain.

Place meat on a large plate. Spoon out some of the sauce and vegetables and place on top of the meat. This helps to ensure that the meat is soft and has all the flavors of the wonderful herb and vegetable-infused gravy.

Plave the rest in a serving bowl.

Serve with roasted potatoes, or our favorite buttered egg noodles!

Vanilla and Spiced Pear Pancakes

2010-11-25T17:39:00.000-08:00

Seriously, don't you want to take a bite... like, now!

Ingredients:

1 1/2 ripe Anjou (or any variety) pears, peeled and cut into small pieces
1 tbs brown sugar
1/2 tsp cinnamon
2 tsp vanilla
Pancake mix + 2 eggs, milk as suggested on package

I wanted to make something special for Thanksgiving breakfast. But I didn't have any of the ingredients I was looking for. I was inspired by a couple of terrific looking Anjou pears in the fruit bowl on the counter. I had made apple pancakes before but never pear. So I peeled and cut one and a half pears and set them aside in a bowl with some cinnamon (about 1/2 tsp.) and some brown sugar (about 1 tbs) and let them soak up the flavors.

In a large mixing bowl I made the pancake batter. Yes from a box because I happen to think these are as good if not better than the ones made from scratch. I added my lowfat milk (about 1/2 cup more than they ask for because I like my pancakes a little thinner) and my eggs and about 2 tsp of good Madagascar vanilla.

When the batter was ready I tossed in the pears and all their wonderful seasonings and tossed some butter into the heated skillet. Yes, butter folks, it's Thanksgiving and with all we'll be eating I'm not worrying about a few calories saved by substituting some Pam or other nonstick spray. Today is all about flavor and fat. Tomorrow we can use the Pam again!

When the batter started to bubble I tossed the pancakes over and let the other sides cook up nicely. (A couple of minutes.) As each batch was done I would place the pancakes on a plate which I would then toss into the oven to keep warm.

Topped off with some local honey or natural maple suryp these pancakes were indeed a tasty treat perfect for any cool autumn morning... Thanksgiving or otherwise!

Sadly for us there were no leftovers.

Seasonal Citrus Beet Salad with Goat Cheese and Red Onion

2010-11-17T18:59:00.000-08:00

I was at my childrens' school the other day as the Resident Chef was bringing out items for the salad bar. The lovely purple and orange color grabbed my attention immediately. "What's that? I asked, tongue practically hanging out of my mouth. It was a simple mixture of freshly cooked beets (which are in season) and oranges. I just had to try this beautiful concoction. It was delightful and refreshing. Every bit as good as t looked.

Later that afternoon I got an email asking if I would like to contribute a unique Thanksgiving recipe to the food website CTBites. Immediately I though of Lauren's recipe. I found her in the kitchen the following morning and asked if she wanted to help create an adult version of the salad. She was happy to help.

This afternoon, armed with a dozen freshly cooked beets from our local organic farm, Sport Hill Farm, and some goat cheese I headed off to school. Lauren prepped the oranges as I sliced the red onion paper thin. Our creation was as good as we had anticipated. The crunchy addition of nuts, either sweet or savory, would have truly put this over the edge!

This beautiful salad featuring seasonal fruit and vegetables would compliment any Thanksgiving or Christmas meal.

Children's Salad

Grown-ups salad

Serves 4

Ingredients:

1 dozen small to medium beets (4 - 6 large)
3 -4 oranges*, peeled and cut into segments, reserve all juices
Several thin slices of red onion, quartered. (The thinner the slice the better. You want a hint of onion, but you do not want the onion to overwhelm the dish which will happen if it is not finely sliced.)
A generous handful of crumbled goat cheese

Optional: A generous handful of nuts -- plain, salted or sweet to sprinkle over the top with the goat cheese.
* Clementines may be used in lieu of the oranges. In this case use about 6 - 8 clementines.

Directions:

In a bowl add your beets and oranges and onion and let sit from 1/2 hour to an hour
Arrange in a bowl or a large plate
Pour the extra juices on over the salad
Sprinkle generously with the crumbled goat cheese
Add a touch of sea salt. This will really enhance all the flavors
Serve immediately!

Cheesy Beer Bread with Dill

2010-11-14T12:13:00.000-08:00

Doesn't this look amazing?

I'll cut a couple of slices...

Who? What? Where's my bread? !@&#*!!

I'll just cut another one. Bet it's even better with a little butter melted in while it's still warm...

Ingredients

2 tablespoons vegetable oil
3 1/2 cups all-purpose flour, plus more for pan
2 tablespoons ground mustard
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons of dill
1 large egg, beaten lightly
1 (12-ounce) bottle beer
2 cup grated cheddar

Directions

Preheat the oven to 350 degrees F.

Spray pan well with a nonstick spray such as Pam

Mix together flour, ground mustard, salt, baking soda, baking powder, and dill into a large bowl.
In a separate bowl whisk together egg, vegetable oil and beer and stir the dough until it is just combined.
Add the wet ingredients to the dry. Mix in the cheese. Pour the batter into the pan and bake for 45 minutes.
Let cool on a wire rack.

Serve with a nice hearty soup or stew.

Oven Roasted Vegetables with Shells and Goat Cheese Dressing

2010-11-09T03:45:00.000-08:00

I feel this dish could use a little more color... perhaps next time I'll add some roasted squash. It would add another dimension of flavor and color. But this was one of those recipes that came from what do I have in the house that's quick and easy? It was all about connecting with my inner-laziness. I also wanted to see if my oldest son would eat a vegetarian dish! Heh heh heh... shhhhh! ;)

So what did they think? Each and everyone of them thought it was magnificent. As did I! You could add chicken or sausage, or serve it as a side, but I thought it was perfect on its own. And sometimes my kids can do without eating meat. I'll serve this as a leftover, perhaps tonight. Since I won't have enough to serve everyone as a full meal I will make some chicken to accompany it... perhaps a lemon cutlet...

Anyhow, without further ado, these are the ingredients I used. But feel free to use more or less and add something that I might not have.

Ingredients:

1 head of cauliflower cut into bite-sized pieces
4-5 broccoli crowns, cut into bite-sized pieces, stems included
1 can of chick peas, rinsed and drained
1 can of canellini beans, rinsed and drained
1 small or 1/2 medium onion, chopped
4 cloves of garlic, minced
Olive oil to coat veggies and saute pan
1/2 cup of crumbled goat cheese, NOT Feta

Directions:

Preheat oven to 375 degrees

* Cover veggies (beans, cauliflower and broccoli) in a light amount of olive oil and season well with salt and pepper. Place on a baking sheet or two, as needed. They should be ready in about 20 minutes. Watch closely... you want them to brown slightly. Since they are small they shouldn't take long to cook but you will want to keep an eye on them and adjust the temperature as necessary.

* (If preferred you can saute veggies in a pan for equally wonderful results. If you choose this method you will need to saute them batch by batch. Place cooked batches in a large bowl as they are done. Add small amounts of oil to pan as needed.)

* While veggies are in the oven fill a large pot with water to boil for the pasta. When the water is ready, cook pasta per directions on the package. Drain and and add a drop of olive oil to prevent sticking.

* In a saute pan with a little oil, add onions and garlic and cook until translucent. Add to the pasta when they are ready.

* As soon as the veggies are ready add them to the pasta. Mix well

* Add the goat cheese to the pasta, mix well so that the cheese melts and incorporates with the pasta and the vegetables. Season with salt and pepper as desired.

Apple Cider Pumpkin Loaves with Cranberries and Raisins

2010-11-08T14:54:00.000-08:00

I got this recipe off the Libby's website. (Even though I did not use their product... Shhhh!) I made a few minor alterations and turned an ordinary pumpkin loaf into something simply spectacular!

Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 cups granulated sugar
1 can (15 ounces) organic pumpkin
4 large eggs
1/2 cup vegetable oil
1 cup fresh apple cider
1 cup sweetened dried cranberries
1 cup raisins

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and raisins. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

My Poor, Neglected Food Blog

2010-11-07T03:51:00.000-08:00

It's been three weeks since my last post. How dreadful is that? It's not that I have been uninspired and it's not that I haven't been cooking, After all, with a husband and three children meals must be served... or sandwiches, cereal, or soup at least! Really, my reason for not being able to post my recipes is that I've either forgotten to take pictures and write the actual recipe down, or I've been too lazy to do so. But as the holiday season approaches my inner chef and baker is always awakened. While I love to cook the warm, hearty foods of the season, I just love to bake and give my kitchen creations as gifts, all beautifully packaged! Baking and cooking to me can be the perfect creative outlet, utilizing all my senses and all my talents. I promise to be a better food blogger!

So, without further ado... a few of the things that have graced our kitchen...

Lowfat Strawberry Raisin Bread wth Orange Essence

2010-11-07T03:49:00.000-08:00

I know you're thinking, Waitaminute! Strawberries aren't in season! No, they are not. But when you freeze them just after they've been freshly picked you can enjoy them in baked goods and smoothies all year 'round while not worrying about the damage you are causing our environment -- ie jet fuel used to power a 747 across the country to bring your fresh strawberries to your table.

I happen to have a couple of Ziplock bags filled with the freshly picked fruit in my freezer. I also love them in baked goods with raisins. Might sound odd, but it is a delicious combination! Add a little touch of orange and, magnifique!

Ingredients:

3/4 cup of sugar
2 eggs
1/3 cup of lowfat sour cream
1 tsp baking soda
1 tsp orange extract
2 cups unbleached flour
1 cup raisins
1 cup finely chopped strawberries (if you are using frozen, chop them frozen and toss them in frozen -- They will thaw quickly this way)

Directions

Heat oven to 350 degrees

In a large mixing bowl add your eggs, sugar and sour cream and beat on high. Add orange essence and baking powder, mix well. Add flour, mix well and scraped down sides and bottom of bowl as necessary to incorporate all the flour. Add raisins, mix well and fold in berries. Your mixture will turn a lovely shade of pink!

Spray a loaf pan with a non-stick spray and add your batter. Bake for 1 hour, testing for doneness. Some ovens may require an additional 10 minutes.

Delicious Lowfat Banana Chocolate Chip Cake Not From Scratch!

2010-11-07T03:30:00.000-08:00

I tend to stockpile things when they go on sale. At least I do at the grocery store. And, during the holiday season it seems that all the good stuff (ie baking!) goes on sale. Yesterday I was at my local Stop&Shop and saw that all the boxed Pillsbury cake and brownie mixes were on sale for just $1 a piece! Doctored up, these can be turned into the most fabulous and decadent treats. So I picked up a few (dozen) boxes... Ok, slight exaggeration!

I had two rotten bananas in the fruit bowl. They needed to be used immediately or tossed to make room for the new ones. I'm a bit tired of banana bread myself, so I decided to doctor up a box of yellow cake mix. My result was spectacular and I was not able to stop after just one piece!

Ingredients:
1 box of packaged yellow cake mix
eggs, as specified on package
water, as specified on package
1/3 cup of lowfat (or fat free) sour cream in lieu of butter or oil
1/2 cup of semi sweet chocolate chips
2 (or as in my case 1 and a half) over-ripe bananas

Preheat oven to 350 -- or as package indicates

In your mixing bowl add cake mix, water, eggs, sour cream and bananas. Mix thoroughly. Fold in chocolate chips. (Can it get any easier than this?!)

Spray pan of your choice with a non-stick spray and pop into the oven per directions on your package. Remember, different pan sizes require different cooking times. (I used a springform and baked for 1hour.)

Test for doneness... let cool about 10 minutes or so before serving. This is a very soft and gooey treat and unless completely cooled it will stick to your knife.

Spaghetti with cauliflower, sundried tomatoes and sausage

2010-11-07T03:13:00.000-08:00

I adore pasta and could eat it every day. For every meal. I love that there are just so many ways to serve it. I love that it can be eaten hot or cold, can accompany a meal or stand on its own. I love all the different ways it can be prepared and all the different ingredients to accompany it... You could have pasta all year and never have to repeat a dish!

I like to cook pasta for its ease and simplicity. Pasta is a perfect and practical dish for a busy family always on the go. It's nourishing and soul-soothing. I serve it once a week.

Last week I was getting ready to purge pile after pile of my cooking/decorating magazines. I swept through each glossy looking for dog-eared pages and anything that caught my attention. Interesting recipes and inspirational articles or photos were carefully ripped out. This recipe was adapted from another... I wish I remembered... but since I made it my own, it's not quite as important. Still, it would have been nice to have given credit to the recipe that inspired it...

Ingredients:

1 package fresh Italian sausages. I used sweet but you could use hot.
1/2 onion, finely chopped
4 cloves garlic, minced
1/4 Cup finely chopped or pulsed sundried tomatoes in oil, plus 2 tbs of the sundried tomato oil
1/2 head of fresh cauliflower, cut into bite size pieces. (Please do not use frozen for this!)

1 lb spaghetti -- I used vermicelli
1/2 Cup Parmesan cheese. (I used grated)
Salt and pepper to taste

In a large pot, bring water to boil and then cook pasta per directions on package. Drain, reserving a little bit of the liquid to keep the pasta from sticking together. If necessary add a tbs of two olive oil.

In a skillet add small bits of sausage, removing them from their casings. Cook until thoroughly browned. Set aside on plate, on paper towel. Repeat as necessary until all the sausage is thoroughly cooked.

In the same skillet add the garlic and onions, allowing them to soak of the sausage flavorings and saute until translucent. Add the 2 tbs of sundried tomato oil. Turn off heat. If possible return sausages to pan (unless you chose one that is too small!)

Steam cauliflower until al dente. Should take just a few minutes. Add to the pasta. Add the sundried tomatoes to the pasta and cauliflower. Mix well. Now add the onion, garlic and sausage mixture. Mix well. Next add the Parmesan, salt and pepper if necessary. Mix thoroughly. Keep in pot on low until ready to serve.

Buon Appetito!

Apple Cranberry Loaf with Pumpkin Pie Spiced Sugar

2010-10-13T08:29:00.000-07:00

So, you've gone apple picking with the kids -- or friends kids... or the boyfriend or the family dog and you've once again come home with more apples than you know what to do with... Apple pies are good and lovely but you can only make so many... and you can only eat so much without spending every waking hour on the treadmill. And your children's teachers don't have any more room left on their desks for the sweet, crisp apples you have kindly given them...

Yes, you have bowls of apples strategically placed around the house to give a fall-like ambiance to your decor. But if not used they will start to break down... and they must be used within... a certain amount of time. And you have some cranberries because you like to decorate with them too and they are on sale... and you realize that apples and cranberries make the perfect combination. It is fall, after all, and the oven is beckoning you... and there is nothing as soothing or as comforting as the aromas of fresh baking from the oven... especially when the aroma comes from apples and cinnamon and sugar...

Ingredients:

2 apples, peeled, cored and cut into bite sized pieces
2 cups of fresh cranberries
1 cup plus 1 tbs sugar
1/8 cup water
2 cups flour
2 eggs
1/3 cup canola oil
1 tsp vanilla
1 tsp baking powder

Directions:

Preheat oven to 325 degrees
In a saucepan place cranberries, water and 1 tbs sugar
Bring to boil and then turn heat off. Let simmer a few minutes. You will hear cranberries start to pop
Meanwhile prep apples
In a large mixing bowl add sugar and oil and beat high until smooth and pale yellow. Add eggs, vanilla and baking powder. Mix well.
Add flour, mix well.
Add apples and cranberries with all the juices.
Mix well. Batter should be moist but not too wet. If too wet add small amounts of flour. If by chance it is too dry add a couple of tablespoons of milk or water.

Place well mixed dough into a well-greased loaf pan and bake for about 1 hour, checking for done-ness with toothpick. (Depending on calibration of your oven you may need a few more minutes.)

My youngest thought the cranberries to be a bit tart. I sprinkled some Pumpkin Pie Spiced Sugar over the warm bread and let it all melt in. It was divine! Pumpkin Pie Spiced Sugar is a wonderful substitute to ordinary Cinnamon Sugar.

Pumpkin Pie Spiced Sugar

1/4 Cup granulated sugar
4 - 5 tbs Pumpkin Pie Spice
Mix well. Store in airtight jar. If the flavor is too strong or too sweet, adjust either the spices or the sugar.

A Perfect Autumn Meal: Salsa Chicken, Cumin Chick Peas, Green Beens with Garlic and Tri color Cousous

2010-10-12T19:15:00.000-07:00

This was one of those "what would happen if..." recipes...

I had a recipe for chicken with olives. And there was this large jar of salsa which seemed to shout out "use me! use me!" and because I can never leave a recipe well enough alone I decided to toss the jar on top of the chicken and bake it in the oven. Well, this has to be one of my best science experiments ever. It is a go-to easy recipe if we have last minute company. It is flavorful, easy and fool-proof! I like to serve it with couscous, a green veggie and chick peas. The meal has a sort of Mediterranean feel to it. Though I am not sure where in Europe you'd find salsa on the menu!

To make the chicken you will need:
2 lbs boneless, skinless chicken breasts -- trimmed into portions the size of your palm.
1 large jar of good chunky salsa -- doesn't have to be an expensive variety, however.
1 can of black olives
3/4 cup of green olives
2 tbs of olive oil
salt, pepper and garlic powder to taste

Directions:
Add olive oil to a hot, largish saute pan
Add chicken, about 3 or 4 pieces at a time
Season with salt, pepper and garlic powder
When browned flip over and season other side. Do not cook fully as it will finish cooking in the oven.
When chicken is done place into large ceramic baking dish.
Repeat above steps until all the chicken has been browned.
Pour salsa over the chicken and spread evenly. Add olives.
Place in preheated oven, 375 for about 20 minutes, or until thoroughly cooked through.
If necessary, keep chicken in oven, on warm until ready to serve.

Meanwhile... prepare couscous per directions on package.
For this recipe I tend to stay away from the Near East and other varieties that are flavored.
I use a plain couscous and add just a little bit of salt to taste.
This can be reheated quickly in the microwave just prior to serving, if necessary.

Cumin Chick Peas are my new favorite treat! I like to make extra just so I can snack on them!
These can either be lightly sauteed in a pan or baked in the oven. Both yield fabulous, flavorful and crunchy results!

You'll need:
2 cans of chick peas, drained and rinsed
1 - 2 tsp of ground cumin
1 tsp garlic powder
Sea salt to taste
2 tbs of olive oil

In Pan:
Add olive oil to hot pan
Add chick peas and seasonings and cook until the chick peas start to brown.
Some of the skins will peel off... this is OK and delish!

In oven:
Combine all the ingredients in a mixing bowl and mix well.
Place on a jelly roll or cookie sheet and bake at 400 degrees for 15 to 20 minutes until lightly brown and crispy. If you want to cook these longer, please do!

Garlicky Green Beans

You'll need:
1 - 2 lbs fresh haricots vert, thin green beans (or if you have access to really good frozen ones like Trader Joe's brand)
2 - 3 tbs olive oil
1 - 2 tsp garlic powder
Sea salt and pepper to taste

In a large, hot pan add oil and green beans, saute, add garlic powder, salt and pepper and cook about 5 minutes so that beans are tender but still crisp. Some of the beans will caramelize. My kids love these beans the best!

It's all Greek to me! (Pasta Salad)

2010-10-12T04:16:00.000-07:00

We love all things Greek salad. We eat Greek Salad a couple times a month and we have even made Greek Salad Pizza (see sidebar for recipe) -- which was delish!

The other day I needed something that was filling, quick and easy. I didn't have much food in the house and it was one of those days where the thought of getting to the grocery store seemed an insurmountable task! So I did what I do best and raided my pantry! I always have pasta, olives and chick peas. I happened to have some Feta in the refrigerator. In short, I had everything I needed to make a warm and delicious Greek Pasta Salad. The great thing about pasta salads is that I can usually get two meals out of them. This one was excellent hot and cold. It's great on its own, or makes a nice side salad paired with chicken, steak or fish.

This could not be any easier to make!

Ingredients:
1 lb pasta - any shape
1 jar of artichoke hearts, drained, rinsed and cut into small pieces
1 can of chick peas, drained and rinsed
1 can of small or medium black olives OR
1+ cup of Kalamata olives
1/2 cup of sliced pepperoncini (optional)
1/2 cup of sliced scallions
1 cup of crumbled Feta cheese
1 small package of frozen spinach, cooked and drained -- optional. (I added this for the health benefits)

Directions:
Cook pasta per directions, drain, return to pot adding 1 tsp of olive oil to keep pasta from sticking together
Add Feta, chick peas, peppers, scallions, olives, artichoke hearts and spinach, mix well over low heat

Add about 1/2 cup of Greek Dressing:

1/4 cup of olive oil
3 - 4 tbs of red wine vinegar OR the juice of 1 lemon
1/2 tsp of oregano
1/2 tsp Kosher or sea salt

Whisk until the dressing is emulsified and pour over the pasta immediately!
(If you want to use a bottled variety I like Ken's and Yassou -- you want an oil based dressing and not a creamy one.)

Warm Chocolate Hazelnut Bread...

2010-09-30T12:58:00.000-07:00

My kids love Nutella... They could eat it by the spoonful and the way it disappears I think they just might! As delicious as it is, it is not the healthiest thing in the world. I know the commercials claim it's as nutritious as peanut butter but I've compared labels. It's really not. And the sugar content is outrageous.

So I thought I might try to make something the kids would enjoy that was a bit healthier. I think I've done it!

Ingredients:

2 eggs
1/3 cup of canola oil
1 cup of sugar
1 cup of ground up (consistency of coarse sand) hazelnuts
2 cups of flour, unbleached
1 tsp baking powder
1 tsp vanilla extract
3 tbs of good quality cocoa powder
1 cup of lowfat milk

Directions:

In a mixer fitted with a paddle whip together eggs and sugar and slowly add canola oil. When light and fluffy add baking powder and vanilla. Mix well. Add almonds and cocoa powder, mix well and add flour, one cup at a time, alternating with the milk. When all is well blended transfer to a greased (I use Pam) loaf pan and bake for 50 - 60 minutes in an oven preheated to 375.

Let cool before serving.

If bread is out and room temperature zap it in the microwave a few seconds to warm it back up!

Check me out...

2010-09-29T10:40:00.000-07:00

Over at CTBites, a Fairfield County Food blog where I contributed this article about healthy eating in schools. Yes, it CAN be done and economically!

Nantucket Salad

2010-09-26T18:55:00.000-07:00

I was resident chef on a recent trip to Nantucket. Eating healthy on vacation is not always easy. For lunches I tried to keep things simple and light. Salads are a perfect lunchtime meal. They need not be boring. This one was packed with flavor, a punch and protein!

Ingredients:

I lb package of organic mixed field greens
1/2 cup crumbled feta
1/3 cup toasted pine nuts
1/2 Seedless (English) cucumber, peeled and thinly sliced
4 scallions, washed, trimmed and cut into small pieces

For the dressing:
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup olive oil
1/8 cup of red wine vinegar

Measure ingredients for dessing and set aside

In a large salad bowl add lettuce, feta, * toasted pine nuts, scallions and cucumbers. When ready to dress the salad, wisk the dressing so that it emulsifies. Pour desired amount over salad. (Anything left over can keep in the fridge for a good long while.

* toasted pine nus.
In a large saucepan add all pine nuts and continue to cook until all the pine nuts are lightly browned. Do not add oil and do not saute. Let pine nuts cool before adding them to the salad.

Be sure to mix salad really well!

Apple Cinnamon Muffins... hot out of the oven!

2010-09-19T17:00:00.000-07:00

Nothing says fall like apples. Nothing speaks to me like apples cooking... It's my all-time favorite scent. Warm apples... cinnamon... brown sugar.... If I'd had enough apples I would have baked a pie... or an apple crisp... or cobbler. But I only had three. And truth be told they were almost past their prime. So I decided to cut them up, let them sit in a little brown sugar and cinnamon and toss them in to some muffin batter. The best part of these muffins was that the work was done at night. I simply took the batter and placed it in the refrigerator overnight. All I had to do this morning was scoop them out into muffin tins and bake them! These apple cinnamony delights were gobbled up in no time!

Ingredients:

3 apples, peeled, cored and cut into bite sized pieces
1/2 cup, plus 1 tbs brown sugar
1/2 tsp cinnamon
2 tbs butter
1/3 cup canola oil
1 tsp baking powder
2 eggs
1 tsp vanilla
1/2 cup lowfat milk
2 1/2 cups of unbleached flour

Directions:
Preheat oven to 375

In a medium sized bowl add cut up apples and 1 tbs of brown sugar and cinnamon, set aside.
In a large bowl add butter, oil and brown 1/2 cup brown sugar, mix well.
Add eggs, vanilla and mix well.
Add baking powder
Add alternating, 1/2 the flour, milk, 1/2 of the flour and combine well.
Fold in apples and all the cinnamon and brown sugar.
Cover bowl with plastic wrap overnight or scoop into muffin tins and bake for about 20 minutes.
If left in fridge over night, take out batter about 15 minutes prior to baking to bring to room temperature.

let cool before serving and enjoy!

A Birthday Cake for my Littlest Hero!

2010-09-09T04:08:00.000-07:00

Alexander turned 5 on Tuesday. He wanted a red fire truck Birthday cake. Had he not had one for the past 3 Birthdays I would have indulged. But I got bored. And I wanted something easy. Simple. Let's face it. I'm lazy. I even bought a packaged cake mix. The kids prefer it. I made the frosting from scratch though. Nothing beats homemade frosting. Especially when it is peanut butter! And the middle of the cake is filled with melted chocolate and roasted marshmallows. I totally did good this year!

Christopher offered up his army toys so that I could do an army themed cake.
Seriously. This could not have been easier!
My easiest Birthday cake to date!

The middle layers. After the cake was baked
(per directions on the box)
I "roasted" marshmallows under the broiler for a couple of minutes...

And melted chocolate... think Smores!
My sister in law has an amazing recipe for graham cracker cake.
But remember, I am lazy!

Melt the chocolate so that you have a nice smooth chocolate bar in the middle of your cake...

Put the two pieces together and frost...
(Click here for peanut butter frosting recipe.)

YUM!

Pasta Salad from the Pantry

2010-09-06T04:48:00.000-07:00

I have talked before about the importance of a well-stocked pantry. There are times when time is short and yet you must prepare dinner. Salads are easy and quick, but sometimes the family simply isn't in the mood... It's the end of the summer and we're pretty much all sandwiched out... Pasta is a pretty reliable palate-pleaser in the Entertaining House. I had some hot Italian sausage in the fridge that I needed to use up. But there was not much else... So I took to the pantry and loaded the tins into my arms and ended up making a fabulous, simple and delicious warm pasta salad. Perfect for a coolish night!

Ingredients:

1 can black small, pitted black olives -- I used about 3/4 of the can
1 can garbanzo beans, drained and rinsed
1 small jar of small green pitted olives -- I used about half the jar
1 small jar of sun dried tomatoes, Julienned -- I used about 8
2 Tbs of the sun dried tomato oil
1 Can of artichoke hearts, drained and quartered
Olive oil, a good dose!
1/4 of an onion, finely chopped
4 cloves of garlic, finely chopped
1/2 package of Italian sausage -- or 4 links -- Chicken sausage is perfect in this as well. (Or cook the entire package and use the remaining half to place on home made pizza another night!)
1 1/2 Tbs Italian seasonings
Sea salt to taste
Crushed red pepper to taste
1 lb of your favorite pasta (I use Barilla)

Directions:

Cook pasta in large saucepan per directions on the package
In a large saute pan cook sausage in batches. As sausage is cooked set aside on a plate lined with paper towels.
When pasta is done and cooked al dente drain and return to pan. Add a touch of olive oil to keep from sticking together. When the sausage has cooked put desired amount into pasta. The rest can be refrigerated for another day.
In the saute pan add 2 to 3 tbs of olive oil and cook garlic until lightly browned. Gently scrape out garlic and add to the pasta pot. Add onions to the saute pan and cook until translucent. Add the olives, chick peas, artichoke hearts, sun dried tomatoes, sun dried tomato oil, crushed red pepper, Italian seasonings, and sea salt. Simmer for 5 - 10 minutes to marry the flavors.
When ready add to the pasta pot. Mix well. Serve immediately or as people are ready to eat. This dish is simple but packed with flavor that lends itself to tasting wonderfully whether hot or warm.

(Chocolate Chip Loaded) Pumpkin Spice Biscotti

2010-08-24T11:48:00.000-07:00

It's fall in New England! Although it is August and an Indian Summer looms right around the corner I am taking pleasure, extreme pleasure, in the fact that I can have all the windows open, wear jeans and long sleeves! The dry summer has led some of the trees to start turning prematurely... I can hear them rustling beyond. Suddenly I have this great craving, this great urge to have all things pumpkin. Rumor has it that Starbucks will introduce its first Pumpkin Spiced Latte of the season in just over a week... I swoon at the thought of this ... while visions of pumpkin bread dance through my head!

And then, as my youngest was eating his breakfast, I started to rifle through the pantry. I was pulling various ingredients and putting them on the counter... I had pumpkin puree and brown sugar and flour and chocolate chips and vanilla and baking powder... and then I sat down to my children's laptop and Googled "pumpkin biscotti." I scoured through recipes and came up with something that was partially my own and partially several others'...

I've had a few pieces already. I can attest to you that this stuff is good. Damned good. I'll to hit the treadmill a little harder today!

Ingredients:

3 Cups flour
1 1/2 Cups packed brown sugar
2 tsp baking powder
2 tsp pumpkin pie seasoning
1 stick of butter, room temperature
1 tsp vanilla
1/2 (ok 3/4!) Cup white chocolate chips
1 Cup semi sweet chocolate chips
2 eggs
1/2 Cup of pumpkin puree

Preheat oven to 325 degrees

In a mixing bowl beat together eggs, sugar and butter.
Beat in vanilla and pumpkin.
Add baking powder and flour. Mix well.
Fold in chocolate chips.

Grease and flour baking sheet. Or use a Silpat.

Drop dough by spoonfuls on to cookie sheet to create 3 equally sized logs, about 3 to 4 inches wide.
Bake for 30 minutes
Reduce heat to 300 degrees.
Bake for 30 minutes.

Remove from oven and very carefully cut the dough into slices, about 3/4 inch wide.
Place cookies on baking sheet. (I took out a clean one.)
Bake 10 minutes.

Cool a few minutes before serving.
Enjoy!

Peanut Butter and Honey Granola Bites...

2010-08-23T07:07:00.000-07:00

I have a weakness for granola... Ok, I have a weakness for all sorts of food. But crunchy, sweet granola that is a little bit healthy I just adore!

Ok, this version may be a tad bit less healthy than my other versions. You could toss in some wheat germ for good measure... But this version is like a sweet treat, almost peanut brittle-like. Super easy to make. Hurry up, get your oats on... you'll thank me... Big time!

Ingredients:
2 tablespoons of butter
1/3 cup of brown sugar
1/3 cup of good quality honey
3 cups of rolled oats (NOT the instant variety)
1 cup of honey roasted peanuts
1 cup of plain or dry roasted sunflower seeds (I'm all about the salt in this sweet and salty treat!)
1 cup peanut butter chips

Preheat oven to 300 degrees

Directions:

In a small saucepan melt butter and add brown sugar and honey. (I like to spray the measuring cup with Pam before I add the honey. The honey will slide out effortlessly this way.)
Combine until all is well blended.

In a large mixing bowl pour in your oats. Add honey mixture and with a spatula mix well so that all the oats are coated. Add in peanut butter chips, sunflower seeds and peanuts. Mix well. The peanut butter chips will melt. This is exactly what you want to happen!

Spray a brownie pan with your non stick spray and add your granola mixture. Spread evenly and distribute across the pan.

Bake for 30 - 35 minutes.

Remove from oven and place in freezer to cool and harden. 15 - 20 minutes. Break apart like peanut brittle. No need for plates... you'll be elbow deep in it before you can get to the cupboards!

Cranberry Sweetheart Scones with Almond Essence

2010-08-15T05:24:00.000-07:00

This was adapted from a Williams-Sonoma recipe in Holiday Baking. I think this is my new go-to scone recipe.

Ingredients:
3 cups of all-purpose flour
1/3 cup plus 2 tbs sugar
1 tbs baking powder
6 tbs chilled butter cut into 12 pieces
1 cup dried cranberries
1 tsp almond extract
1 cup lowfat milk

Directions:
Position rack in the middle of the oven and preheat to 400 F
In a large bowl combine sugar, baking powder and flour
Add butter and using fingers or pastry blender crumble until the mixture resembles coarse meal
Add milk and cherries and mix well
Transfer onto flour covered flat surface to cut out into shapes with cookie or biscuit cutter
Cut out as many scones as possible
Sprinkle on remaining 2 tbs sugar
Bake in oven for about 15 minutes
Let cool before serving...

Summer Sandwich Simplicity: BLT

2010-08-08T04:14:00.000-07:00

When the weather gets hot I tend not to want to cook. On a rare hot day I tend not to want to eat... but as I said. that is a rare day. When the days are long and hot and the family needs to be fed I want something easy, simple, delicious, refreshing and satisfying.

Luckily I can go out back to my deck. Our tomatoes are having a glorious year. They are feeding us well. We toss them into salads and into sandwiches. A favorite of ours requires just 5 items: bacon, lettuce, tomato, whole wheat bread and mayonnaise. The simple and satisfying BLT is a summer favorite for lunch or dinner... with iced tea, a cold beer or a glass of chilled wine.

Ingredients (per sandwich):
3 - 4 slices of cooked bacon
3 - 4 thinly cut slices of tomato
a few pieces of lettuce
2 slices of hearty whole wheat bread, toasted
1 tbs good quality mayonnaise (We use Hellman's Light)
Pepper to taste

Directions:
Cook bacon and set aside. (I prefer to cook in the microwave, about 1 minute per slice.)
Toast bread.
Spread mayonnaise on both sides of bread. Place bacon on one slice. Top with tomatoes, then lettuce. Add pepper to the other slice if desired. Place other slice of bread on top and cut in half.

My kids like this with a pickle and chips, of course.

Peanut butter... Fluff... Chocolate... Cupcakes... Oh My!

2010-07-30T18:48:00.000-07:00

Don't you just want to take a bite?!!!

Alexander wanted to make cupcakes. Chocolate cupcakes. He wanted vanilla frosting. I wanted peanut butter frosting. And then I had to wonder what a Fluffernuter-Peanut butter frosting would taste like! Damn it was good!

Cupcakes. From a box. Doctored up. Taste like home made but without the work.

1 box Duncan Hines Devil's Food cake mix
3 eggs

1 Cup of buttermilk

1/3 Cup of butter, soft

Beat eggs, buttermilk and butter and cake mix until well mixed. Line 12 cupcake tins (we don't kid around with puny cupcakes here!) with cupcakes liners and fill with batter. Place in 350 degree oven for 30 minutes.

Peanutbutter-Fluffernutter Frosting

(I eyeballed all portions)

1 cup of Fluffernutter
1 cup of peanut butter
2 tbs butter

1 cup of confectioners sugar
1 tsp vanilla extract

In a mixer add all ingredients and beat on high until well blended and fluffy.

This makes enough to cover all 12 of my monster cupcakes!

Grilled Steak with Chimichurri Sauce and Pan Seared Potatoes with Oregano and Sea Salt

2010-07-29T03:46:00.000-07:00

I love this sauce which finds its origins in Argentina. The fresh herbs blended in with garlic, olive oil and red wine vinegar come together perfectly for a sauce that is the perfect accompaniment to any meat, chicken or fish dish!

Chimichurri Sauce
Ingredients:
1 cup of parsley (I used a combination of flat leaf as well as curly from our back yard)
1/4 cup of cilantro and some of the cumin seeds (optional - from our back yard)
2 cloves of garlic crushed
1/4 - 3/4 tsp of crushed red pepper
1/2 cup of good quality olive oil
1/4 cup of red wine vinegar
sea salt to taste

Remove leaves from stem and place in a mini food processor. Add the garlic, red pepper, olive oil, red wine vinegar and sea salt. Pulse until smooth. Remove and pour into a pretty pitcher or small serving bowl.

Drizzle over steak (fish, chicken, potatoes or rice) as desired.

Or drizzle over crusty baguette with leftover chicken or steak for a fabulous sandwich the next day!

***

Pan Seared Potatoes with Oregano
Ingredients
6 -10 small new potatoes thinly sliced
Oregano, dried
Sea Salt
Olive oil

Coat bottom of large saute pan with good quality olive oil. Place potatoes in pan, careful not to overlap. Cook until each side is nicely browned. This should take just a minute or two per side. Remove and place on to paper towel to drain of excess oil. Then place potatoes side by side in a shallow baking dish. Repeat as necessary until all potatoes are cooked. Once potatoes are in dish, sprinkle with oregano and sea salt. If potatoes form 2 or more layers be sure to season all the layers.

Place in 300 degree oven for 10 minutes or until ready to serve.

Dip into chimichurri sauce for additional flavor!

(Cook your meat as desired. We grilled a London Broil that I seasoned with garlic powder,charcoal, meat tenderizer and a bit of sea salt.)

Chicken Stuffed with Sundried Tomatoes and Goat Cheese

2010-07-27T19:29:00.000-07:00

I created this for Christopher who adores sun dried tomatoes... and goat cheese!

4 breasts halved and pounded thin
1 container of crumbled goat cheese
1 jar of diced sun dried tomatoes
4 tbs olive oil
2 tbs oil from sun dried tomatoes
1/8 cup (or more) of Italian Seasonings
Salt, Pepper and Garlic powder to taste

Pour some of the Italian seasonings on to a cutting board. Place chicken on the seasonings so that one side is well coated. On the other side add some of the cheese and a few pieces of the sun dried tomatoes. Gently roll chicken so that the herbs are on the outside. Using a toothpick secure one side of the chicken to the other.

Place chicken into a large saute pan filled with the oils. When the oils have heated sufficiently add the chicken and sprinkle with some garlic powder and some sea salt. Cook till browned, a minute or two and repeat until all sides are browned.

Place the browned chicken into a large, flat baking dish. Repeat above steps until the chicken is all well packed together.

Preheat oven to 350 and when ready place chicken inside for 20 minutes.

This recipe goes well with Garlic Green beans, or a salad or asparagus or peas.

Simply Sandwiches

2010-07-05T19:24:00.000-07:00

Who says sandwiches have to be simple, childlike and boring?

I made a couple to bring to a 4th of July party. First I made a Tomato, Boursin and Basil Sandwich on a baguette that I blogged about here, and then I made a prosciutto, mozzarella and arugula sandwich with a hint of lemon -- also on a baguette. And the brownies I wrote about in the post below that disappeared practically the very second I brought them out! I cut the sandwiches into (roughly) one inch strips so that they could be eaten easily as appetizers. These might be my new go to sandwiches of choice for potluck picnics!

Prosciutto, Mozzarella & Arugula with Essence of Lemon

*1 large good quality French baguette*Sliced prosciutto and mozzarella (enough to cover the length of the baguette entirely), or a prosciutto wrapped mozzarella roll, sliced to cover the baguette
*Arugula (baby spinach may be substituted) to cover the length of a baguette
*Several Tbs of good quality olive oil, to be brushed on to each side of the baguette
*Zest from 1 lemon, gently placed on one of the baguette halves
*Lemon juice, squeezed lightly over each half of the baguette
*Place one half on top of the other and slice as thin or as thick as you'll need your sandwich slices

Optional, festive toothpicks to place in the center of each sandwich slice.

Mint Oreo (flourless) Brownies

2010-07-04T12:18:00.000-07:00

Nothing screams American like Oreos and brownies!

So I had to try a little experiment just to see what would happen when you added America's favorite cookie into your brownie mix! I took about a half a box of mint Oreos and handed them off to Alexander (my 4 year old) to mash with a fork in a bowl. While he mashed I prepared the brownie batter. (You could absolutely use a boxed brownie recipe for this. I was going to but I had run out!) Once the batter was ready we added the crushed Oreos and mixed them well into the batter. I poured the brown ooey goodness into a brownie pan and baked in the oven for 33 minutes. (I opted for 33 because the directions said between 30 and 35 minutes!)

After 31 minutes had passed I began to notice a burning smell coming from the oven. Oh no! I couldn't possibly have ruined them, could I have? Well... anything's possible! When I opened the oven I saw that the batter his risen and bubbled and some indeed poured over and into the oven. Luckily the brownies still looked in tact. I used a rubber spatula to push the *overflowing brownie mixture back into the pan. After about 30 minutes I cut the brownies. I should have waited longer. I put the batter into the freezer for a few and cut them again. I really wanted to make star shaped brownies as it is America's Birthday, after all, but I didn't want to press my luck. Little squares would have to do. After about 15 minutes I took the brownies out of the freezer. These are certainly not the prettiest brownie I have ever made but Oh. My. God. are they good!!!

Ingredients:
1 1/2 sticks of butter
2 cups of sugar
3 eggs
1 tsp baking powder
1 tsp vanilla
4 squares of Baker's chocolate
OH MY GOD!!!! I forgot the flour!!!! 2 cups of flour!!!! Ha Ha Ha!!! This is hysterical!
So don't add the flour this time around ;)
Approx 1/2 box of Mint Oreos

Add butter and sugar and mix well. Add eggs and Mix well. While mixing add baking powder and vanilla. Melt chocolate in microwave, approximately 1 minute, and blend well. Fold in cookie pieces. Pour into greased brownie pan and bake at 325 for 30 - 35 minutes. Line the oven with aluminum foil.

Let cool at least 30 minutes before cutting. Or place in freezer for 15 minutes prior to cutting into squares.

*I'm pretty certain that the addition of the 2 cups of flour would have kept the batter from bubbling and overflowing!

Simply Out of this World Peach Plum Muffins

2010-06-26T03:40:00.000-07:00

Martha Stewart might pick the fruit right from her own fruit trees or go to a farmer's market or Whole Foods store to have only the freshest of pitted fruit on hand, but I tend to use fruit that is a little less than perfect in my baking. Fruit that has an extra blemish or is a bit over-ripe usually find their way into some baked goods. I hate waste. I had a few peaches and plums that had seen better days... until they found themselves in these muffins!

This recipe was adapted from Elizabeth Allston's Best Blueberry Muffins. Because hers are really the best. I have found this muffin to be successful when other fruits are substituted as well. You can taste the butter, the vanilla and the bursts of fruit. I made a dozen large muffins... they didn't last two full days!

1 stick butter, room temperature
1 cup granulated sugar, or slightly less
2 large eggs
1 Tsp. vanilla extract
2 Tsp. baking powder
1/4 Tsp salt
2 cups (approx) of stone fruit, pitted, skin removed cut into small pieces 2 cups all purpose flour
1/2 cup of milk
1 tablespoon sugar mixed with 1/4 tsp. nutmeg (I omit this)

Heat oven to 350. Grease 12 regular muffin cups, or use foil baking cups.

In a medium bowl beat butter until creamy
Beat in sugar until pale and fluffy
Beat in eggs, one at a time
Beat in vanilla, milk, baking powder and salt
Add flour, mix well, and fold in fruit
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 - 30 minutes or until golden brown.
Let muffins cool for 30 minutes before serving.

A Perfect Summer Meal: Cornmeal Crusted Chicken, Backyard Summer Salad & Lemon Parmesan Fusilli

2010-06-24T09:24:00.000-07:00

This meal happened quite by accident, as all my best ones do. I had several pounds of chicken in the fridge that should have gone in to the freezer. I had taken the kids out of town for a couple of days and totally forgot about the chicken. Until I came home... and noticed that the Sell By Date was that day. We had already eaten dinner but I was not about to lose all that lovely free-range chicken. So I took one of the packages and dumped it into boiling water. I would freeze the cooked chicken to make chicken salad another day. The other batch would get lightly coated with cornmeal and some seasonings, tossed into a skilled with olive oil for a few minutes and then on to a baking sheet for a few more minutes. Even though this would be our dinner the following night I had to try a sample. It was divine. I love to use cornmeal instead of flour. I love the texture it provides.

Cornmeal Crusted Chicken
Ingredients:

Chicken breast, 1 to 2 lbs, trimmed and cut into smaller portions as desired
1/2 cup good quality cornmeal, repeat this ratio as necessary
1 tablespoon seasoning such as Lawry's, Old Bay or your preference
Good quality olive oil
Sea salt and ground pepper to taste

In a skillet heat olive oil until it starts to sizzle, then turn heat to medium high
In a deep bowl add the cornmeal and seasonings and mix well
Dredge the chicken in the cornmeal and place in the pan. Let brown on both sides, about 5 minutes.
Place on baking sheet. Repeat until all chicken has been browned, adding extra olive oil as needed. (If excess cornmeal builds up in pan, wipe clean with paper towel, add more olive oil and start over.
Place baking sheet in a preheated, 375 degree oven, for about 15 minutes to ensure the chicken is adequately cooked. The cornmeal crust should keep the chicken from drying out inside.

Backyard Summer Salad

If you have a tomato garden this is a perfect salad for you. If you happen to grow cucumber and basil, even better!

Ingredients:

1 large cucumber, peeled and trimmed. (I prefer the seedless English cuckes)
1 large tomato, quartered and thinly sliced
1 clove of garlic, very finely chopped
1 handful fresh Basil, Julienned
1/2 onion thinly sliced (I prefer red or Vidalia)
1/4 Grandma's Dressing

Grandma's Dressing:
1 cup of light extra virgin olive oil
1/4 apple cider vinegar
4 tbs. water
2tbs. powdered beef bouillon

In a large bowl add the above ingredients. Let marinate at least 20 minutes prior to serving.

The Lemon Parmesan Fusilli was based upon this recipe... I just guestimated here and added 1 clove of garlic, finely chopped.

Just Peachy Blueberry Bread Fit for a Light Father's Day Breakfast

2010-06-20T06:09:00.000-07:00

We're headed out to lunch this afternoon so we don't want to have too large a breakfast but we have to have something fun and festive and seasonal! Sweet fruit breads are so easy to make and can be whipped up in no time for a wonderful breakfast or tea-time treat.

Ingredients:

2/3 cup of canola oil
3/4 to scant 1 cup of sugar
2 eggs
1 tsp baking powder
1 tsp vanilla
1 1/2 Cups of flour
1 1/2 Cups of blueberries and peaches (skins removed and cut into bite-sized pieces)

Directions:

In a large mixing bowl cream together oil and sugar and eggs. When well mixed add baking powder, vanilla and flour. Mix well. Gently fold in fruit.

Pour mixture into lightly greased loaf pan

Bake at 350 for 1 hour

Let cool about 20 minutes before serving

Strawberry Freezer Jam

2010-06-13T16:20:00.000-07:00

I think I'm making up for my months of absenteeism! The oven has been on non-stop and the mixer and mixing bowls and spatulas have had more use this weekend than they have the past few months!

I went strawberry picking with the kids on Friday and came home with what seems like 10 pounds of strawberries that are going to turn quickly if I don't do something with them... fast! I made strawberry scones this morning. (Recipe to follow shortly) and a Strawberry Tea Bread. This barely made a dent in my strawberry population.

Jam uses a lot of strawberries. I have never made jam before. I just recently learned of Freezer Jam. Essentially it's a no cook jam. Easy. Brilliant, I thought I would give it a try. I went to the store and bought some pectin, measured out 4 cups of strawberries, 1 1/2 cups of sugar, then mashed the strawberries and added the sugar and pectin and stirred the soupy stuff for 3 minutes as indicated on the package. When my time was up I poured it into jars that I let rest out on the counter for 30 minutes to set and solidify.

Still too many strawberries left over, so I repeated the steps above and made another batch. I'll have lots of jam stored up in my freezer. Unless I can find lots of friends who like home made strawberry jam!

I did notice that one package of pectin (Ball) was specifically for freezer jams. The other was not. I will let you know if there is a visible difference in appearance or taste or texture.

Ingredients:

4 cups of strawberries, cut and stems removed
1 package of pectin (preferably that for freezer jam -- by Ball)
1 1/2 cups of sugar

In a bowl combine pectin and sugar
In a separate bowl mash strawberries. When well mashed add the pectin-sugar mixture and stir for 3 minutes.
Pour into desired containers.
Let sit out for 30 minutes before placing in the refrigerator or serving.

Note, this is a very sweet jam. I added some salted butter to my toasted freshly made bread. My toast was divine! I do love the fresh strawberry flavor as opposed to the flavor of cooked berries from most jams.

(For more strawberry recipes please see my side-bar. Thank you!)

Fully Loaded Candy Bars

2010-06-13T14:06:00.000-07:00

This recipe was adapted from Bobby Flay's... well, only the blondie part. Everything else is completely my crazy doing... my cravings for chocolate and salty and sweet have kicked in 100%. I was bored. And stressed and I cook and bake when I am bored and stressed and now I need someone to come and take all this stuff off of my hands!

Ingredients:

1 1/2 sticks of butter, room temperature
2 cups of light brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
1 1/2 cups of flour
2 cups of mini peanut butter cups -- (I like the really small ones at Trader Joe's. If you can't find them, halve or quarter Reese's mini pb cups)
1 cup of Milk Duds, cut in half
1 cup toffee bits, like Heath
1 1/4 cup chocolate covered pretzels broken into small pieces
* Any of these candies can be substituted... Snow Caps, M&Ms, Reese's Pieces, various candy bars chopped such as Twix, Snickers... be creative and have fun!

In a large mixer, mix together butter and sugar, add eggs, vanilla and baking soda. Add flour and mix well.

You might think the pretzel pieces sound a bit odd, but the crunch adds such a wonderful texture, and the salt from the pretzel seems to enhance the peanut butter flavor. I was not prepared to be wowed as I was!

In a well greased brownie pan pour the mixture so that the entire pan is well covered.

Bake at 350 for about 30 minutes.
Cut into squares after they have cooled for 10 - 15 minutes. Let cool another 20 minutes before removing squares from the tin and serving.

Little bits of caramel seeping through when the blondies are still warm. When they have cooled, the caramel adds a delightful chewiness! Chewy, crunchy, soft, crisp -- you experience it all with these decadent treats!

Chicken Salad with Pesto

2010-06-12T16:33:00.000-07:00

Chicken salad is a great summer dish... perfect for stuffing ripe tomatoes, or serving at a picnic or barbecue. I make it in all varieties. Since I had a bunch of pesto I thought of adding it to the chicken... some feta... a little mayo and voila, a fabulous chicken salad. This one is particularly grilled when served on a nice Italian bread and grilled or served on a Pannini-like sandwich. Warmed, the Parmesan and the feta melt slightly making this a wonderful and hearty sandwich.

Ingredients:

4 cooked chicken breasts, cut or shredded into bite-sized pieces
3 heaping Tbs of pesto
2 heaping Tbs of crumbled feta
2 (or more per taste) heaping Tbs of mayonnaise
Salt and pepper to taste

Stir all ingredients together and refrigerate until ready to use.

To create the grilled sandwich, or panini, add a little mayonnaise to one side of the bread and place a generous amount of chicken salad over it. Place the other slice of bread on top.

Lightly butter outsides of the bread and place on a hot grill, griddle or pan.
Cook a few minutes on each side, on medium high, until the bread has a nice golden color.

I love using a good dense Italian or French bread for this sandwich.

when the Nutella jar is empty...

2010-06-12T08:54:00.000-07:00

Don't panic! You may or may not want to run out to the grocery store. I went to my local Trader Joe's. But came out empty-handed. Devastated and empty-handed. I promised my 9 year old that I was going to make him a Nutella and Banana Pannini. I really didn't want to waste more gas by going all the way to the grocery store. I really didn't want to waste my time at the grocery store on a Saturday morning for the sole purpose of a jar of Nutella. So as I drove home I knew I had to be creative. To some peanut butter I would add a little powdered sugar and cocoa powder and create a chocolate peanut butter spread.

So as soon as I returned home I headed to the kitchen. In a bowl I added:

2 Tbs. peanut butter (Skippy Natural)
2 Tsp. cocoa powder
2 Tsp. powdered sugar

I placed the bowl in the microwave for 12 seconds to soften the peanut butter.

In a hot pan I added about a tsp of butter and let it melt. On fresh challah bread (or any other really good bread) I spread a generous amount of the peanut-chocolate-butter spread on top of which I added a few slices of banana and topped it off with another slice of bread.

Into the hot pan (next time I will use the indoor grill) my sandwich went. I let each side get golden brown and crispy, then I sprinkled a little bit of powdered sugar over the top.

The sandwich was a big hit!

Note this is not as sweet as the Nutella is.

Good to the last bite!

Linguine with Artichoke & Mixed Olive Pesto

2010-06-06T17:47:00.000-07:00

Pasta. It's my go-to easy, lazy food. It's what I pull off the shelves when the kids are starving and I am too busy to cook. It's filling and fast and I can get pretty creative with it with even the most basic of ingredients. We eat pasta once a week here. Yet again the kitchen is empty and I need to get to the grocery store. I ran out yesterday for yogurts, milk and apples. Healthy snacks to last the weekend. I'll go tomorrow. Meantime we always have pasta. Rebecca told me that she wanted an artichoke pesto. Luckily my canned and jarred goods have not been depleted yet. I had everything I needed to concoct a flavorful artichoke pesto. There's a little leftover. I think I know what I'm having for lunch tomorrow!

Ingredients:

1 lb thin linguine, cooked per directions on the package

1 jar of artichoke hearts in oil
3 cloves of garlic
1/4 cup of shredded or freshly grated Parmesan cheese
1/4 cup of mixed, pitted olives
1/8 cup of olive oil

If you do not have, or do not have access to pitted olives, you can easily remove the pits yourself by taking a really large knife and lying it on it's side over the olives. Smash the flat side of the knife with your palm. The olive will flatten and the pit will come out easily.

In a small food processor add the artichoke hearts plus 1 tbs of the oil
Add the garlic and pulse
Add the olive oil, Parmesan, olives and pulse until thoroughly blended

When the pasta is done, drain pasta and reserve about 1/2 cup of the pasta water.
Return pasta and water to the pan.
Add about 1/2 of the pesto and mix well. (If you wish you can add more)
Add freshly ground pepper and sea salt on top, if desired.

Pardon my absenteeism ... Corn salad and another Book Review

2010-06-05T00:20:00.000-07:00

I haven't been in the kitchen much over the past week or so. I do miss it, but our lives have been so crazy with the end of school madness and parties and sports and try outs for next year's sports teams. Not only have I not been in my kitchen, I have barely been home. Add to that, that our grill is broken and needing to replaced and I must admit that I have lost the desire to create in my kitchen. It's been awfully hot and humid lately and even with the air on full blast lately, I just don't feel like turning on the ovens.

We've been dining on lots of salads -- luckily the children don't mind -- with bread and cheese and fresh fruit. The above collage was from one of our Memorial Day meals. We ate outdoors, picnic style... kids love picnic foods. Toss some fresh pesto on some ripe tomatoes... add some artisan cheeses and fresh bread from a local bakery and what more could you possibly need? Fresh cherries and strawberries!

I did make the above corn salad -- a recipe that I adapted from The Barefoot Contessa. Her corn salad is one of my favorites. I substituted the basil for cilantro... added a couple of tablespoons of lime, a teaspoon of local honey. The result was that it was a spectacular hit and something a little different than our favorite.

Corn Salad:

6 ears of corn, cooked on the cob, peeled from the cob
1/2 cup of fresh cilantro, Julienned
1/2 of a medium to large red onion, finely chopped
1 tbs. olive oil
2 tbs apple cider vinegar
2 tbs fresh lime juice
1 tbs good honey
Salt and pepper to taste

Cook corn about 5 minutes, remove from heat and cool by running under cold water or placing in an ice water bath. Using a sharp knife, gently slice the corn away from the cob. (This can get a bit messy!)
Place kernels in a bowl. Into bowl add cilantro and onion. Whisk together vinegar, lime juice and olive oil and pour over corn. Add salt and pepper if desired. Chill for an hour or two. Or leave overnight. This is fabulous the next day.

I've been on a foodie memoir kick lately. After I finished A Homemade Life I had to run out and pick up The Sharper the Knife, The Less You Cry by Kathleen Quin. Another fabulous, exciting page turner. Without giving the story away, told in vignettes, recipes included, I will tell you that girl gets fired from the Corporate World and uses her savings to follow her love of cooking and enrolls at Le Cordon Bleu in Paris. This book is a feast for all the senses!

Granola a L'Orange et Chocolat

2010-05-24T14:02:00.000-07:00

I just finished reading Molly Wisenberg's A Homemade Life, which is, by the way, fantastic and I wanted to keep reading and reading even though the book was over... anyhow she talks about her blog, Orangette, (listed on my side bar) and the treat that inspired her title, and the whole chocolate and orange combination. Since reading about it I have been craving this wonderful combination like nobody's business... I have this fabulous chocolate and marmalade shortbread tart recipe that is absolutely to die for. But I wanted something that was a little bit healthier. And this recipe has just oats, a little bit of canola oil, marmalade and semi sweet chocolate chips. So, a wee bit healthier indeed. Unless you happen to eat the entire tray in one sitting, like I nearly did.

Ingredients:

1 container oats (not quick cook) 18 oz
1 Jar good quality orange marmalade with rind
1 bag of semi-sweet chocolate chips
1/2 cup canola oil
1 cup of hazelnuts, chopped in food processor

Preheat oven to 275 degrees
In a large mixing bowl add oil to oats, mix in nuts and chocolate chips.

In a small saucepan heat orange marmalade until it reaches a liquid state. Remove from heat.
Pour over oat mixture and mix until all is well blended.

Spray cookie sheet with non-stick cooking spray.
Apply thin layer of the granola mixture on to the cookie sheet. If you have a smaller cookie sheet, you may want to use two cookie sheets. Bake for an hour.

I like my granola a little crunchier and so I turn up the heat after an hour and bake at 300 for another 15 minutes or so.

Let cool completely to harden. Try not to eat too much!

I am now reading this and loving it!

Banana Oatmeal Chocolate Chip Loaf

2010-05-17T18:28:00.000-07:00

This is good. Very good. Second, perhaps, to Emeril's Banana bread! Plus this has the added bonus of oats and instead of a stick of butter this one has a half a cup of yogurt! Chocolate chips (semi sweet) provide anti-oxidants. It's a win-win situation everyone! Or at least I can pretend it is!

Normally I would never consider giving this to my kids for breakfast. I think chocolate chip pancakes are kind of ridiculous. Breakfast is supposed to be a healthy meal and chocolate chips in pancakes that are sure to be smothered in syrup is not a good breakfast. Rebecca, of course, will beg to differ. She can have her chocolate pancakes and eat them too... at someone else's house!

And once again I digress. I was all about to make them eat a bowl of cereal but the banana loaf was staring at me from it's lovely, shiny aluminum pan... it was calling to me. It had to be tried. And I was just the person to to try it. So I sliced it. Lovely. Dense and thick and rich, and oh the semi sweet chocolate morsels danced around on my taste buds this morning. They mingled with the banana and the oats. The flavor was a perfect accompaniment to my morning cappuccino. I could have downed the entire loaf right then and there. But I stopped at a half a slice. See, I do have willpower!

And then a little person resembling myself came down. I really couldn't say no. So I decided to indulged them all. To make me feel better as a mother this was the only sweet of the day. Afternoon snacks were popcorn and whole wheat pretzels. I'm pretty sure the kids all thought it worth it. (We don't really do dessert at dinner.)

Ingredients:

2 eggs
3/4 (slightly less) cup sugar
1/4 cup canola oil
1/3 cup yogurt
2 ripe bananas, mashed
1 tsp vanilla
1 tsp baking powder
2 cups of unbleached flour
1 cup of oats (not instant or fast cooking)
1 cup of semi sweet chocolate chips

Mix together eggs, sugar, vanilla, yogurt and canola oil. Add mashed bananas and mix well. Add baking powder, flour, oats and chocolate chips and mix until well blended.

Heat oven to 350 degrees.

Grease a loaf pan with Pam or butter. Pour batter in to pan and bake for 1 hour.
Let cool about 20 minutes before removing from pan and slicing.

Strawberry Rhubarb Cake

2010-05-16T18:28:00.000-07:00

In keeping with what's fresh and local I decided to pick up some rhubarb. Strawberries are not quite yet in season here, but I managed to get some at the store for a steal! I wanted to use strawberries and rhubarb together but wanted something lighter than a strawberry rhubarb crisp or pie... This was the perfect treat! This cake is light and airy and, because it is made with yogurt, is incredibly moist. This would be lovely served warm with a lovely cinnamon or vanilla ice cream, or with a cup of tea in the afternoon or even with your morning coffee!

Ingredients:

2 eggs
1 C sugar
1/4 C canola oil
1/2 C yogurt
2 1/4 C unbleached flour
1 tsp vanilla
1 tsp baking powder
1 C rhubarb, cut into small pieces and coated with 1 tbs sugar, set aside
1 C strawberries, hulled and cut into small pieces
Optional -- 3 Tbs granulated sugar OR 3 Tbs Powdered sugar OR 3 Tbs Cinnamon sugar

Directions:

Heat oven to 350 degrees
In mixer beat together eggs, sugar, oil, yogurt and vanilla until well blended.
Add baking powder and flour and mix well.
Fold in rhubarb and strawberries.

Grease a Springform pan with butter or non-stick spray and pour batter into pan.
If desired* sprinkle granulated sugar or cinnamon sugar over the top. Or sprinkle with powdered sugar once the cake has been baked and cooled.
Bake for 1 hour.
Let cool 20 minutes prior to serving.

*To make cinnamon sugar simply mix 3 Tbs of granulated sugar with 1 Tbs of cinnamon.

Spaghetti with Oven Dried Tomatoes and Olive oil infused with Garlic, Lemon and Basil

2010-05-12T18:14:00.000-07:00

We've been eating a lot of pasta here lately. Our grill died. It's cold out and I don't have the energy to cook heavy meals. This dish reminds me of one I would eat in Italy. My grandmother had fabulous help in Agnese. She kept a great house and she was a fabulous cook. Mostly what she cooked came straight from the gardens on the property. But sometimes what we crave is not available or in season. I learned to love canned tomatoes. Especially San Marzano tomatoes. Agnese used a lot of olive oil and garlic and lemon. I tend to use this combination a good bit too. Throw in some basil for good measure because I like it and because it is in my fridge and I don't want it to turn bad and it will if I don't use it in this dish.

I took the San Marzano tomatoes from the can and removed the seeds and drained them the best I could. Then I placed them on a drying rack that I placed on a cookie sheet that I should have lined with aluminum foil... but I didn't.. Oh well.

I sprinkled a very generous amount of sea salt on the tomatoes and set them in the oven for about an hour and a half at 325 degrees. I watched the oven closely. You do not want to burn your tomatoes. After a half hour or so I turned the tomatoes over. The goal is to get your tomatoes to dry out. I wish I had used two cans. Next time I will. These were so delicious!

While the tomatoes were cooking I took a cup of oil and put it in a saucepan over high heat. I tossed in 4 cloves of garlic, some lemon peel and a small handful of basil. When the oil started to bubble I removed it from the heat and let it sit for an hour or so.

When the tomatoes were done I removed them from the oven and chopped them into small pieces. I removed the garlic, lemon peel and basil from the olive oil. I chopped the garlic and set it aside.

When the spaghetti was was done (cooked per directions on box) I drained it and returned it to the pot adding the juice from the lemon and about 1/4 Cup of the olive oil, chopped garlic and tomato. I added some salt and tossed well. Some fresh Parmesan was all it needed for the finishing touch.

This simple pasta simply burst with flavor. Christopher had 3 helpings!

Let them eat cake... for breakfast!

2010-05-10T15:02:00.000-07:00

I'm not that mother who gets up early to have fresh French Toast, Western Omelettes or Belgian Waffles hot off the iron press for their kids every morning. I'm a morning girl, but I can't be bothered. And I am lazy. If you have been following me for a while you know that I am much more apt to make all these wonderful goodies over the weekend and have them made and ready to go during the week. I love my freezer. I use my freezer. After all my breakfast goodies have been baked (and cooled), I toss them into Ziplock bags and take them out when needed, as needed, about 15 minutes prior to serving. I just pop them into the oven at a low temperature and they taste as though they have been made that morning. I do this with waffles, French toast, muffins, scones and other breakfast pastries. I strongly urge you to get to know your freezer. You'll become fast friends and lovers!

We had a busy non-stop-and-gogogo weekend. We had soccer games and parties and no time for any food prep. (This morning the kids had leftover toasted baguette with butter and jam. No complaints though!)

Mondays are my days to recover from busy and hectic weekends. i clean and tidy and organize. I plot and plan my grocery lists. I often try to see what I have at home so that I can avoid the whole shopping thing altogether. It's fun to see how you ca stretch a week's worth of groceries!

Today I am also baking an oatmeal raisin breakfast cake. I'm hoping that the word cake gives my breakfast treat an all new appeal. But after all, isn't a muffin or a scone almost like a cake anyhow? Isn't a muffin like a cupcake without the frosting? And if I incorporate fruit and oats into my breakfast treats, they're somewhat healthy, right? Well, this is what I tell myself, at least!

I'm hoping this comes out... it's in the oven now and smells divINE!

The beauty about this recipe, a lazy mother's dream, is that you can dump all the ingredients in all at once!

Oatmeal Raisin Breakfast Cake

Preheat oven to 350 degrees

Ingredients:
3 cups of unbleached flour
2 cups of oats (not instant)
2 cups of sugar
1 cup of canola oil
3/4 cup of low fat or skim milk
2 tsp baking soda
2 tsp cinnamon
4 eggs
2 cups of raisins

In the bowl of your mixer, add all the ingredients. Mix well.
Pour into a greased bundt or Angel food pan, place in oven and bake about 1 hour.

Let cool for a good 20 minutes before removing from pan and serving. It was good! Satisfying without being rich and slightly sweet without being too sugary. Totally not healthy, but this was delicious with a little bit butter melted over my warm piece!

Lemon Pasta with Feta, Asparagus and Bacon

2010-05-08T19:05:00.000-07:00

Asparagus is in season! Use it as often as you can! This pasta recipe is hearty and yet light... it's flavors are smooth and yet complex... A handful of ingredients make this an easy dish to make yet it tastes like you slaved over it for hours!

Ingredients:

1 large or 2 small bunches of asparagus, peeled
1 1/2 cups of feta cheese
1/2 cups of Parmesan cheese
2 - 3 cloves of garlic, crushed or minced
Zest and juice of 1 lemon (should yield about 5 tbs.)
1/4 cup of extra virgin olive oil
1 lb box of pasta (I used shells)
1 package of bacon, cooked and crumbled
Salt and pepper to taste

Directions:

Bring a large pot of salted water to a rolling boil. Add pasta to boiling water and cook per directions on package.

Start cooking bacon. Microwave is my method of choice! When bacon has cooked, remove from oven, let cool and crumble.

Bring a large saucepan to a boil and add asparagus. Cook no longer than 5 minutes and then remove from heat. When asparagus have cooled slightly, slice asparagus into 1/2 to 1 inch slices. Set aside.

In a small mixing bowl add together Parmesan cheese, feta cheese, olive oil, lemon zest, lemon juice, garlic and mix well. Set asside.

When the pasta is ready drain the pasta and return to the pan, adding back about 1/2 cup of pasta water. Mix well and add the cheese mixture from the bowl. Mix well. Add asparagus pieces. Mix well and serve immediately!

If unable to serve immediately keep the pasta over low heat on the stove. Do not add bacon until just prior to serving to assure crispiness.

Mixed Berry Muffin: Wednesday Morning's Breakfast

2010-05-05T01:34:00.000-07:00

I had a half of a bag of leftover raspberries from the other muffins. So I decided to make another batch of something. The more I make over the weekend, the more I have to offer the kids during the week!

I decided a mixed berry muffin would be a perfect and simple choice.

Ingredients:

1 stick of butter
3/4 C sugar
2 eggs
1/2 cup of plain yogurt
2 tsp vanilla
2 tsp baking powder
2 cups of all purpose flour
2 cups of mixed berries -- when not in season I use frozen berries that have thawed

Preheat oven to 375 degrees

In a large bowl or mixer beat together butter and sugar, add eggs yogurt, vanilla and mix well
Add baking powder, flour, mix well.
Fold in berries.

Line muffin tins with liners or a non-stick spray and scoop batter evenly into 12 tins and bake for 25 - 30 minutes,

Southwestern Inspired Salad with Cilantro and a Lime Vinaigrette

2010-05-03T20:02:00.000-07:00

I've been on a huge salad kick lately... as well as a cilantro and lime kick. I was trying to figure out how to incorporate them together and one thing led to another which led to this flavorful semi sweet, semi salty and semi tangy salad.

Feeds 4 adults (or 2 adults and 3 kids!)

2 bags of Boston, Bibb or Romaine lettuce, washed and rinsed. (I used a Boston and Arugula mix and when in season I buy locally from our local farms or farm stand)
1 can of black beans drained and rinsed
1 can or 1/2 bag of frozen corn thawed to room temperature
1 can black olives, drained
1/2 cup Queso Fresco or mild Feta
1 handful Peppadews, sliced
1/8 Cup cilantro leaves (approx), leaves should be whole, pulled from the stems
1/2 Cup Grandma's Dressing
Juice of 1 lime (if lime doesn't yield much juice use 2)

In a large salad bowl add all of the ingredients and mix well. Let bowl sit and make the dressing.
Just prior to serving add about 1/8 Cup of the dressing. If you need more feel free to add.

Serve with tortilla strips or sliced chicken if desired.

Raspberry Citrus Muffins

2010-05-03T03:29:00.000-07:00

I'm a morning person but I am not. I love to get up early and write but I need to be in bed with my cappuccino while doing so. I don't want to have to get up unless I absolutely have to. I love the idea of getting up early and baking so that the kids will have some fresh out of the oven muffins ready for them for their breakfast. As much as I aim to do this I fall short. Way short. I have even thought about having the batter ready and scooped into muffin tins the night before. But with the after school rush of sports and homework and dinner this never happens. So I will stick to using my weekends. I'll bake a couple of batches and freeze them and take them out as needed. I still pop them in the oven before serving... so they still have that warm out of the oven feel and taste. This is the best I can do for now!

Ingredients:

1 stick of butter, room temperature
2/3 C sugar, plus more for sprinkling
2 eggs
1/2 C sour cream
1/4 C orange juice
Zest of 1 lemon and 1 lime
2 C flour
2 tsp. baking powder

- beat together sugar and butter
- add eggs and beat well
- add OJ and zest
- add sour cream
- add baking powder and flour, mix well
- fold in about 1 1/2 C raspberries -- I used frozen, thawed, about 1/2 bag

Pour batter into lined or greased muffin tins and bake at 375 for 25 - 30 minutes. (Test with a toothpick)

Makes 12 muffins

Fabulous Nest Friday... Salmon Salad Nicoise

2010-04-30T02:44:00.000-07:00

I'm participating in Housewife Bliss' Fabulous Nest Friday... (button to the right of the screen). We're nesting in the kitchen with last year's Grilled Salmon Nicoise. The warm weather is upon us... we want to entertain outdoors... we want to light up the grill... we want to serve healthy, delicious food to our guests... This salad is perfection whether served at a small intimate luncheon... for a gathering with family and friends or simply as a lovely summer supper... I find this blissful perfection from the kitchen!

Not too long ago I mentioned that the only "proper" Salade Nicoise was one that was made with canned tuna fish. Canned in oil. Not fresh tuna. Not fresh salmon. Not fresh any fish.

Well I am known for breaking the rules and I wanted salmon and I wanted it grilled and I wanted a Nicoise. So I went ahead and made my own variation.

On a large platter I arranged asparagus, black olives, new potatoes -- sliced, Campari tomatoes, white beans and romaine lettuce.

We grilled the salmon, with a little bit of Blackened seasoning, to perfection and served it on top of the plated salad. This is a meal I cook often in the warm months. The children love it. It's simple enough to serve to guests as all but the fish can be prepped ahead of time.

Ingredients:

2 heads of Romaine lettuce, washed and trimmed
1/2 - 3/4 pounds of new potatoes, cooked and sliced
6 Campari tomatoes, washed and quartered
1 can of white beans, drained and rinsed
1/2 cup pitted Kalamata olives
6 scallions, washed, trimmed -- using both white and green pieces
2 bunches of asparagus washed and trimmed (I always peel away tough outer layer with a veggie peeler)

Directions:

Wash, rinse and dry lettuce... cut or tear into bite sized pieces. Arrange on platter
Add tomatoes, quartered
Cook asparagus in boiling water for no more than 3 minutes. Remove from water and give a cold water bath. Let sit a few minutes, remove, pat dry and add to salad
Add olives
Add beans
Cook potatoes in boiling water, 10 - 15 minutes, cool and slice. Add to salad
Add scallions over the top.
Just prior to serving add vinaigrette
Prepare fish by rubbing spices, and cook for desired time. (For salmon steaks about 3 minutes per side, more for filets and larger pieces. You may want to consult a grilling book to make sure you adequately cook your fish.)

Vinaigrette:

2 tbs Dijon Mustard
1/4 Cup of white vinegar
1/2 cup of olive oil
Mix well (I like to shake in a jar) until fully emulsified
Feel free to change to meet your tastes... less mustard or less vinegar

Serves 6 - 8

Green Goddess Pasta Salad Hot & Cold

2010-04-28T16:54:00.000-07:00

The hardest thing about my shoulder surgery was not the pain but the fact that my left arm (I am indeed left handed) was in a sling and I have been able to do very little. Last week I had the go ahead to do things while I wore the sling. Pretty immobilizing -- as it should be -- which left me with very limited use. Still I was able to do light cleaning, laundry and folding -- not a great job, but better than nothing! I was given permission to take my arm out of the sling and move it from the elbow down. Yesterday I started physical therapy. My upper arm muscles and my shoulder/upper back muscles have already started to atrophy after just 2 weeks of no use. My arm is week and my range of motion is severely limited. For the next few weeks we will work on the range of motion and after that we will rebuild muscle strength. After just one day I have noticed a significant improvement. I am still supposed to be in my sling this week. I keep it on when I am out and about, but truth be told it has been off while I have been at home. Last night I tried my hand at cooking. Nothing fancy, just a simple pasta recipe. But I was cooking nonetheless and it felt fabulous!

Green Goddess Pasta Salad Hot & Cold is a nice way of saying we enjoyed this meal warm one night and cold the following night as leftovers! We waste so much food and I have decided to put a stop to it. Luckily everyone enjoyed this tremendously both last night and with slight additions, cold, today!

Warm Green Goddess Pasta Salad
Ingredients:
1 box small pasta (I used small shells)
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
(Feel free to add 1 green pepper. My kids are not fond of it.)
1 can of olives, or container of kalamata olives
1 package of feta or goat cheese, crumbled
1 small bunch of scallions, sliced and ends trimmed off (about 8)
2 cloves of garlic, minced
1 can of garbanzo beans rinsed and drained
1/8 cup Trader Joe's Green Goddess Salad Dressing -- If you cannot get this use a good quality Greek Salad Dressing

(I am endorsing another packaged product... this stuff is amazing!!!)

Place pasta in a large pot and cook per directions on package.
While pasta is cooking cut veggies and set aside in a large mixing bowl. Add garlic, garbanzos, olives and salad dressing. Mix well so that the flavors have a chance to marry.

When the pasta is ready, remove from heat and drain. Return to pan. Add vegetable mixture and mix well. The feta will melt and blend in with the pasta and dressing. Serve immediately.

Green Goddess Pasta Salad Cold
This is more of a traditional pasta salad. Would be a great side dish to accompany any summer barbeque.

To the pasta add 1 small cucumber cubed
3-4 medium campari or plum tomatoes (If in season use garden grown of course!)
Add about 2 tbs of the Green Goddess Dressing and mix well.

Note: Freshly grilled vegetables would make a wonderful alternative to the raw veggies.

interrupting our regularly scheduled broadcast for some BIG news!

2010-04-23T04:07:00.000-07:00

No! I am not pregnant! I have so been there done that!
But, I am going to embark on a project I have never done before...

Photo taken from 3rd and 4th grade Field Trip in September. The children picked fingerling potatoes from a local farm to be cooked in the school's kitchen for their lunch.

I am going to be writing a cookbook! A few years ago our school drastically changed its dining program. A new chef came on board along with his passion for wholesome, local and organic ingredients. The school got rid of all the fryers and bad for you dishes. "Chef Peter" whipped our kitchen and dining room into shape. Instead of fried wings, Sloppy Joes, greasy burgers and all sorts of mysterious cholesterol-rising dishes he served salmon, yogurt chicken and farm-raised burgers that were grilled, not fried. At first some of the children scoffed at these bizarre dishes. But with a gentle nudge the children enthusiastically tried these good for you gourmet meals. Parents started to show up for lunch with their little ones! Should they, for some reason, not like the hot meal that is served, there is a full salad bar with much to choose from along with fresh, home made bread, or home made "Gator" granola and organic yogurt. Chef Peter has managed to do in our small school what Jamie Oliver is trying to get schools across the country to do. Our children know about seasonal and local fruits and vegetables. A small garden lies on the school grounds. The children are responsible for maintaining it. When possible the ingredients are brought into their kitchen. The school orders its beef from a local cattle farm and produce from a local produce farm. Fruits and veggies are seasonal when possible. Furthermore the school no longer buys pre-packaged goods. No individual, half drunk milk cartons to be tossed. Milk is purchased in bulk from another (fairly) local farm, The Connecticut Cow. Huge amounts of money are saved by doing this. (Do not have precise dollar figures at the moment.) Once a week pizza is served. Chef Peter makes it all from scratch and it is the best damned pizza I have ever had! By making his own pizza, the school saves $400 a month that goes right back into the kitchen budget toward the purchases of local and organic ingredients.

Naturally when the kitchen went healthy there was a bit of resistance. As with everything, change can be hard. But the parents and students who were skeptical are now incredibly pleased. I have been thrilled from day 1 since I have always been aware of ingredients and nutrition.

So Peter and I were chatting in the kitchen yesterday. We decided to join forces. He's got connections in the food industry and we are hoping for some sponsors and endorsements. We talked about this idea a few years ago, when he first started, and we tried to get a committee together but our idea was a bit ahead of its time. Well, we feel that right now that the time could not be more right!

We'll utilize his cooking recipes, my writing and photography and create our book. The proceeds will go directly back to our small not for profit independent school. Hopefully we'll snag the interest of a few other parents along the way!

Our project will commence this summer. And I could not be more excited!

Sesame Noodles with Peas and Asian Pork

2010-04-10T18:32:00.000-07:00

Oh don't worry girls, this is easier than it sounds. best of all it uses leftovers!

My kids adore Sesame Noodles. I was trying to turn it into more of a meal as opposed to a side dish. I had 2 leftover Asian marinated pork chops. I had some pasta, and peanut butter. And soy sauce. And peas and scallions and carrots. Pretty good for someone who was way overdue for a grocery run, don't you think?

So I decided to take my Sesame Noodle recipe and alter it slightly. I omitted the tahini and added 2 tablespoons of brown sugar. I made the sesame noodles, added the pork, peas 1 large bag, frozen -- trader Joe's petite peas are my favorites) and scallions (about 4 stalks) and what resulted was delish! Too bad Daddy was in Los Angeles. He would have loved this dish!

The secret was in the sauce! This sauce:

This is the most amazing Asian marinade ever. This sauce is so good I do not even try to replicate it at home. In addition to pork I use this on chicken all the time. I trim and marinate my meat for several hours with some sesame seeds (be generous) and finely chopped scallions (about 3 stalks). Grill your meat as you normally would. What you get is a sweet and smoky Asian flavor.

Add your hoisin garlic marinated pork or chicken to your Sesame Noodles for a fantastic day!

Chocolate Chip and Coconut Bars

2010-04-10T06:28:00.000-07:00

Quintessential laziness again!

These bagged goodies are MUST HAVES for your pantry!

Take 1 bag + 1 egg + 1 stick of butter + 1 cup of shredded coconut + 2 tablespoons of water +
Place in brownie pan
Bake at 375 for 20 minutes =

and don't you ever buy the refrigerated slice and bake kind ever again!

Kids over after school yesterday. No time to bake. Pulled out a bag and within 25 minutes the warm, gooey, chocolaty treats were done. Everyone was happy. Including Mommy!

Chewy Fruit and Oatmeal Bars -- The Lazy Mom Way!

2010-04-09T18:53:00.000-07:00

I needed something in a snap yesterday. I just didn't have the time to go rummaging through recipes and mix all my ingredients together. Like all Lazy Moms I keep a stash of boxed bakery items in the pantry. I much prefer Betty Crocker's cookie mixes over Pillsbury's slice and bake or even, gasp, Nestle's. Betty's are that good. So good really, that you could pass them off as home made! Not that I have tried... Well, no one asked!

These cookies can be made and baked in 20 minutes. Can't beat that! And when I am feeling super lazy and really in a rush I make bars instead of cookies. No dropping and measuring cookies to ensure that each and everyone of them is the same size because Godforbid one is bigger than the next! I added dried fruit and coconut for a decadently sweet snack that was an immediate hit! You have to try these!

Ingredients:

1 package Betty Crocker oatmeal cookie mix
3/4 cup of raisins
3/4 cup finely chopped dried apricot
3/4 cup dried cherries
1 cup shredded coconut
2 Tbs water (package says 1 but the additional fruit and coconut require the extra tbs of water)
1 egg -- per directions on package
1 stick of butter -- per directions on package

Preheat oven to 375 degrees

In a large mixing bowl add mix, egg, butter and water and mix til well blended. Slowly fold in dried fruit until well blended. (You can take out or add other dried fruit if desired.)

Lightly grease (I use a non-stick spray) a brownie pan and add cookie dough to the pan. Evenly distribute mixture to all sides.

Bake for 20 minutes. Let cool 5 minutes before slicing. Let cool another 10 minutes or so before removing bars.

These bars are the perfect combination of crunchy on the outside and chewy on the inside.