In Michelle's Kitchen

Hello!

2009-06-13T23:19:00.002-07:00

I wanted to pop on and touch base! Yes, we are still cooking and eating and baking and eating, lol ... I just haven't been spending any time doing new things in the kitchen! I haven't lost the interest or desire, just don't seem to have the time at the moment.

Actually, I did cook a whole chicken for the first time last week. I'd cooked turkeys before but never a whole chicken. Holy cow was it good! No recipe even ... I just put apple and onion slices inside it and seasoned it with a little butter, coarse salt, pepper, minced garlic, oregano and sage. Nom, nom, nom ...

Soooo ... Paige is out of school at the moment. Having both kids home 24/7 means less time to post or get creative in the kitchen. Paige has swimming lessons next Monday through Thursday. Monday I start classes!!! In other words, I don't see an end in sight in regards to the busy busy happenings keeping me from my food blog. Once we have some semblance of balance and order, I will be right back at it! ;)

Hoping all is well in internetville ... Michelle :-)

A refreshing change for our chicken

2009-05-23T10:26:00.002-07:00

I found a chicken cookbook at Savers that has loads and loads of ideas for things to do with chicken. We eat a LOT of chicken breasts and I tend to get a little burnt out on it. Sometimes it's nice to have other ideas to turn to when my brain just can't come up with my own.

This was so different from our normal chicken flavors that it was extremely refreshing! The chicken was moist and flavorful and the potatoes were perfect.

It's from Emad Saleh, Fayetteville, AR and is in The Chicken Cookbook, 42nd National Chicken Cooking Contest. The changes I made were minor and based on what I had in the kitchen, so I am typing it as it is in the book.

It's called Pharaonic Chicken.

4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1/2 tsp allspice
2 1/2 tsp salt, divided
1/2 tsp cumin
1/3 tsp cinnamon
1 tbsp sugar
1/3 cup olive oil
1 1/2 lbs baking potatoes, peeled and cut in 1/2 inch circles
4 cloves garlic, minced
1/2 cup lemon juice
4 tbsp grated romano cheese

Preheat the oven to 425 degrees.

In medium bowl, place allspice, 1 1/2 tsp salt, cumin, cinnamon, sugar and olive oil and stir well. Add the chicken and marinate for 15 minutes.

Place the chicken in a large baking, single layer, and bake for twenty minutes.

Boil the potatoes in just enough water to cover, plus 1 tsp salt, for 10 minutes (not too soft) and drain.

Remove chicken from the oven and arrange the potato rings between the chicken.

In a small dish, combine the garlic and lemon juice and pour it over the chicken and potatoes. Bake for another 12 minutes.

Add the cheese over the chicken and potatoes and bake just long enough to melt it.

Click here to view the printable recipe.

A really quick idea ...

2009-05-23T10:22:00.003-07:00

Feel like making an insanely simple dessert? Do you have a premade pie crust, or a super simple crust recipe of your own? Roll it out and add slices of apple or pear, leaving about an inch on the outside rim to fold over the sides. Sprinkle sugar over the fruit, brush the outside (folded) crust with a little egg and sprinkle with sugar. Add some cinnamon. Bake at 400 degrees for about a half hour, or until golden and flaky, cool and serve.

Did you know how easy it was?! I know I didn't!

Zucchini Cake

2009-05-23T10:02:00.003-07:00

My sister-in-law made some zucchini bread within the past week or so and Riley gobbled it up! He'd liked it when we picked up a loaf at the bread store before, I just hadn't thought of making my own. After I hunted for a while (via my lovely pal = google) for different recipes, I realized that I could do what they'd done, and add some other sneakily healthy ingredients into the mix. I didn't have two loaf pans, and am starting to wonder how they can call it bread with all the sugar used, so I grabbed my bundt pan and set out to make a cake!

We ended up with a bag of apples that were going bad quickly and I used them for several different things before they could rot! One of the results was applesauce, so I decided to moisten the cake with it (of course!!!).

1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp cinnamon
3 eggs
1/2 cup apple sauce
1/2 cup vegetable oil
2 1/4 cups sugar
3 tsp vanilla
2 cups grated zucchini
2/5 cup flax seeds
confectioner's sugar, for dusting

Preheat the oven to 350 degrees.

Combine the flours, salt, soda, powder and cinnamon in one bowl and the eggs, apple sauce, oil, sugar and vanilla in another.

Add the dry ingredients to the wet ingredients in two to three parts, mixing well. Mix in the zucchini and flax seeds.

Spray the bundt pan with butter/powder baking spray and add the batter.

Bake for around 50 minutes, or until a toothpick inserted into the center comes out clean.

After it cools and you remove it from the pan, dust with confectioner's sugar.

Duck as toddlers, kids, and other family members dive in to grab it from you!

Click here for the printable recipe.

Italian Bread

2009-05-23T09:28:00.004-07:00

This post could also be titled, why I'm not afraid of working with yeast anymore! Ha!

The pictures I got of the two loaves I made didn't do it even the smallest amount of justice. Regardless, I'll post it for two reasons. One: I want the recipes I'd want to make again at some point to all be in the same place on the web. Two: Someone else may realize how easy it is to make your own bread because I did it! :p

I've picked up a couple of tips looking through SO many recipes for different breads. For one thing, the bread itself isn't complicated. One of the most important parts of making bread is having the time to wait around the house for it. Also, bread will rise even if you don't have the warmest area for it to do so. Just know that the colder the dough is, the longer you'll have to wait.

One last thing to note ... from what I can tell, you do not HAVE to have some fancy schmancy dough blade or bread maker to make bread. I didn't even have a bread pan that was big enough for this bread. I just used my regular ol' 9 X 13 pyrex baking dish!

I got this recipe from The Everyday Cooking Collection, Breakfast and Brunches. Gotta love a good cookbook find from the thrift store!!!

1 3/4 cups hot water, divided
2 packages of yeast
2 tsp salt
5 cups all purpose flour
(and I added 1 tsp garlic powder to the top of the loaf prior to baking)

Pour 1/2 cup of hot water in a bowl and sprinkle the yeast into it. Don't stir it until ten minutes have passed. After you stir it, add the rest of the water, salt, and 2 cups of the flour. Stir well.
Add another 2 to 2 1/2 cups of flour, to form a firm dough.

Spread flour over your countertop and knead the dough for 6 to 8 minutes.

Butter a medium sized bowl. Roll the dough into a ball and put into the buttery bowl. Cover with plastic wrap and let it rise in a warm place for about 30 minutes. Your dough will double in size.

Knead the dough again and divide it in two. With the counter floured again, roll out one of the doughs into a circle about a foot in diameter. Roll it up tight like a jelly roll and pinch the seams closed.

Butter the pan you plan to bake it in and add the dough to it. Cover with plastic wrap and let it rise for another thirty minutes. Again, it will double in size.

Preheat the oven to 400 degrees and sprinkle a little flour on the surface. Cut several shallow slits in the top and bake it for 25 minutes.

Something else to note, I put the second dough ball in the fridge (in buttery bowl, covered with plastic wrap with rubber band securing it) and baked it the next day. The only difference is that I had to let it reach room temperature again, kneaded it, and let it rise again.

Click here for the printable recipe.

Crepes!

2009-05-23T09:03:00.004-07:00

I've tried making crepes before. To say that they didn't turn out would be an extreme understatement. They ended up with cracks along the edges and when I went to roll them up they split. The texture was tough and either dry or gummy. It was just obnoxious! Each slight variation led to more frustration.

Now that I have it right, it boggles my mind how easy they really are! That's why I'm listing one of the tags for this post as "need to know". Everyone, who doesn't know, needs to know just how simple crepes can be!

I can't remember exactly how many this made, but it was more than enough for us (2 adults, 2 kids).

Batter:
1 1/2 cups all purpose flour
1 1/2 cups milk
3 eggs
1 tsp vanilla

Other ingredients optional ...

With the flour in a bowl, make a well and crack the eggs into it. Whisk in the center, drawing the flour in. Gradually whisk in the milk, and then the vanilla.

Heat a nonstick, 6 inch (8 or 9 inch can work, too), skillet over medium heat. Spray it with nonstick cooking spray before each crepe. Fill a ladle about 3/4 of the way with batter and add it to the skillet. Spread the batter around to even it out. Cook about a minute on each side, or until it is golden brown.

As each crepe finishes cooking, put it on a greased cookie sheet. Add a touch of cream cheese (about 1/2 to 1 tbsp cream cheese) to the middle before rolling it up (optional). Once each one is rolled on the cookie sheet, bake for 3 to 5 minutes at 350 degrees. This is just to reheat and warm the cream cheese.

Another optional component is to go on top! I mixed up what I guess could be considered a coulis. I don't feel like it was perfected though, because the texture was obnoxious, though delicious. In the food processor, I used 2 cups of blueberries, 1/2 cup of apple juice, 1 tbsp of lemon juice and 1/3 cup of sugar.

The fact is that most of what I listed is optional!!! The important thing to know is the batter ingredients and cooking them small with the batter spread evenly, and just long enough to brown!!! SO easy! :-)

Cinnamon Chip Cookies <3

2009-05-16T14:20:00.004-07:00

Hi, hi, hi! Another busy week has come and gone. I made sure Thursday and Friday to get all of my domestic goddess duties taken care of, lol, so I could spend some time in the kitchen today. Earlier in the week I rewatched the Good Eats episode where Alton talks about different cookie recipe alterations and what subtle changes can alter the texture of cookies. I thought I'd share some of the "need to know" of the episode.

1) The more baking soda used in the recipe, the thinner and flatter the cookie.
2) Replacing one or all of the eggs with milk will promote spreading.
3) More brown sugar equals a more tender cookie. A high white (sugar) to brown (sugar) ratio adds crispness. (i.e., 1 cup of white to 1 cup of brown)
4) For fluffy or chewy cookies, refrigerate the dough for about an hour prior to scooping or baking.
5) The darker the sugar, the chewier the cookie. (The dark it is, the more molasses)
6) Egg whites dry out baked goods. For a more moist result, if the cookie recipe calls for 2 eggs, use 1 egg and 1 egg yolk.

The cookies I made this morning were quite fluffy and moist. I'd intended to aim for chewier cookies, adapting the recipe a bit, but the chewier cookies use bread flour. I had all purpose, wheat, or cake flour. Cake flour, of course, makes a fluffier cookie. No one here was complaining!

1 cup melted butter
2 1/4 cup bread flour
1 tsp salt
1 tsp baking soda
1/4 cup white sugar
1 1/4 cup brown sugar
2 eggs
2 tbsp milk (I used soy)
1 1/2 tsp vanilla
1 3/4 cup cinnamon chips

Preheat the oven to 350.

Combine the wet ingredients in one bowl and the dry (except the chips) in another.

Cream the butter and sugar, and add in the other wet ingredients. Combine the dry ingredients in a separate bowl and add to the wet in two to three installments. Mix in the cinnamon chips. Cover the bowl with plastic wrap and refrigerate it for 3o minutes to an hour.

Cover your cookie sheet(s) with parchment paper and scoop (with a large spoon or ice cream scoop) the dough onto the paper. Try to use the same amount for each cookie and give them room to spread. I only put six on at a time.

Bake them for 12 to 15 minutes, or until the edges are golden brown. When you take them out of the oven, slide the parchment paper (with cookies) onto a cooling rack for about ten minutes.

I was on the phone with my Mom earlier and told her that I almost wish I hadn't made these cookies. We can't stop eating them!!!

Click here for the printable recipe.

I have two more posts (so far) for this weekend ... I finally mastered Crepes this past week, and made some Italian Bread today that makes me feel silly for ever being nervous about working with yeast! I'll get them typed up as soon as I can!

:)

Pork Loin

2009-05-09T18:18:00.004-07:00

My father-in-law sent over some frozen pork loin about a week ago. I'm not sure exactly what the weight was, but I'd guess it was about 1 1/2 lbs., so that's the amount I'll list!

I was bouncing around online to look at different cooking methods. I saw more than one site praising searing before baking and went with it! It turned out moist, tender and good enough to make you want to force down that last bite despite an obviously full stomach!

To some people's dismay, I didn't measure even the slightest bit while preparing this. All I can suggest is that you use less if you're unsure if you'll like it! It's much easier to add a little extra flavor than it is to get rid of too much!

1 1/2 lb pork loin, boneless
kosher salt
fresh pepper
ground sage
oregano
onion powder
3 cloves garlic, minced
lemon juice
1 1/2 tbsp extra virgin olive oil
1/2 cup reduced sodium chicken broth
1 1/2 tbsp butter

Preheat the oven to 350 degrees and heat the olive oil in a cast iron skillet over medium high heat.

Liberally add salt and pepper to all sides of the pork. Next, sprinkle with onion powder, sage and oregano and pat the garlic into the top and sides.

Sear the pork in the skillet on all sides. It takes about a minute or two for each side.

Remove it from the skillet, squirt with about one or two tablespoons of lemon juice and wrap it in parchment paper. Place it into a pyrex baking dish. Tuck the sides underneath.

Let it bake for around 50 minutes, or until a meat thermometer reads 150 to 155 degrees in the center.

Remove it from the parchment paper and let it rest for eight to ten minutes before slicing.

While it rests, grab the cast iron skillet again (with pork bits on the bottom) and kick the heat back up to medium. Add the butter and broth and use a wooden spoon to break up the pork bits on the bottom of the skillet. Let it simmer for three to five minutes and pour it over the pork loin before slicing.

YUM ... leftovers are great for sandwiches, too!

Click here for the printable recipe.

I have a couple more recipes I'd like to post, but it's time to hop off of here for now. Hopefully I'll get to check in again this weekend! If not ...

Happy Mother's Day!!!

Lemon & Poppy Seeds ... it's not just for muffins!

2009-05-09T17:53:00.003-07:00

I feel like a traitor for not being able to find time to blog during the week anymore! My picture taking has gone awry as well. If I did get a shot of anything I made, it was less than pretty, lol. I have several things to post though, so hopefully it will make up for it. ;)

I was flipping through The Joy of Cooking a little while ago and couldn't find anything I wanted to try. The book is so massive that it's a bit of information overload when the stomach's growling and dinner time is almost upon us. I was looking through sauces and crossing each one off my list for one reason or another. I suddenly had the urge to use lemon and poppy seed with chicken, and headed to the kitchen to toss it together.

1 lb boneless, skinless chicken breast, cut into strips
spaghetti noodles, prepared according to directions
1 can reduced sodium chicken broth
1 tbsp extra virgin olive oil
1 1/2 tbsp butter
2 tbsp lemon juice
1 1/2 tsp lemon zest
1 1/2 tsp poppy seeds
onion powder
garlic powder
1 tbsp flour
kosher salt
fresh black pepper

This is a fast meal, so start the pasta water and spaghetti prep first.

In a small saucepan, melt the butter. Once melted, add the chicken broth, lemon juice, lemon zest and poppy seeds. Bring it to a boil. It will continue boiling until the rest of the meal is finished, or until reduced by half.

Sprinkle the chicken strips with kosher salt, pepper, onion powder, garlic powder and flour. Toss them around to coat evenly.

Heat the olive oil in a medium sized skillet over medium to medium high heat. Cook the chicken thoroughly, until the juices run clear when poked with a fork.

Serve the chicken over the noodles, with just enough of the broth "sauce" to flavor both the noodles and chicken.

It was light, tangy and unique. I would recommend this to anyone with a lemon chicken craving!

Click here to view the printable recipe.

Mmmm, baking with bananas again!

2009-05-03T17:58:00.003-07:00

Hi everyone!!! Once again, we've been ridiculously busy! Between Mike's work schedule, Riley's schedule, Paige's school schedule, domestic loveliness and everything in between, we're pooped! I haven't had time to check my emails everyday, let alone blog!

Great product reviews are going on at our house the past couple of days, and we're not quite through it all! Check back in later this week to hear about it!

This afternoon I had three bananas that were about a day away from their doom. I mashed them up and powered up the computer for a new way to bake with them. Priscilla at Priscilla Bakes posted a sugar cookie mix banana bread recipe that sounded fabulous! I had some sugar cookie mix that needed to be used, too, so of course I had to give it a whirl! I adapted it quite a bit, but the premise is entirely hers!

2/3 cup butter, room temperature
1 cup sugar
3 eggs
1 1/4 cup flour blend (equal parts all purpose, wheat flour and wheat germ)
1/8 tsp salt
3/4 tsp baking soda
1 1/2 tsp vanilla
3 large bananas, extra ripe, mashed
1/2 cup sour cream
1 (17.5 oz) sugar cookie mix
1/2 cup ground walnuts
3/4 cup cinnamon chips

Preheat the oven to 350 degrees and grease a 9 X 13 pyrex dish.

Mix the butter, sugar, sour cream, vanilla, bananas, and eggs together.

In a separate bowl, mix the flour, cookie mix, baking soda, and salt.

Combine the dry ingredients with the wet and mix well.

Fold in the walnuts and cinnamon chips.

Pour into the pyrex dish and bake for 45 minutes, or until toothpick inserted into the center comes out clean.

This combo passed the taste test and gets approval from all of us! ;)

Have a great week!

Leek & Potato Soup (a.k.a. Vichyssoise)

2009-04-26T20:28:00.003-07:00

I was so very busy and hungry the night I served this that I didn't remember to take a picture! I plan to make it many more times though, so I WILL get that pic and add it when I do!

I adapted this recipe from a Cooking Light Soup book. When I saw the ingredients, I knew I had to make it. As usual, I couldn't make it exactly as listed. I really don't know what it is with me! Ha! But my changes were perfect. Our guests LOVED it as much as we did!

The book explained the name "Vichyssoise". A chef at the Ritz Carlton (NY), Louis Diat, created it in 1910! Apparently the name means coming from Vichy, a French city near where he grew up.

1 tbsp canola oil
3 1/4 cups leek, diced
4 cups potatoes, peeled and diced
1 tbsp garlic, minced
1 (14 oz) can reduced sodium chicken broth
1/2 cup heavy cream
1/2 cup whole milk
1 1/2 tsp kosher salt
1/2 tsp fresh pepper
fresh chives, minced, to garnish

Leeks are quite the dirty little things and require extra attention before dicing. Rinse them well with cold water and chop off the roots and part of the green tops. Take off the outer layer, and then cut them lengthwise. Rinse each individual layer really well, because you'd be surprised how much dirt hides in there!

Heat the oil in a large pot, to medium low. Add the leeks, cover and let them cook for about twelve minutes. Toss in the garlic.

Add the chicken broth and potatoes, stir and bring it to a boil. Put the lid on and reduce the heat. Let it simmer for fifteen minutes.

Let it cool a bit and blend it in a food processor. You can either return it to the original pot or put it into a large serving bowl.

Mix in the salt, pepper, cream and milk.

Serve it with about a tablespoon of chives.

The book mentioned that this style of soup is traditionally served cold, but is also good warm. I chose room temperature but have no doubt that it would be good no matter what its' temp.!

Click here to view the printable recipe.

Chili

2009-04-26T20:02:00.003-07:00

Last week was insanely busy for us. We're all adjusting to new schedules and routines and what havoc that doesn't create with children was made up for in the sleepiness of the adults! Since the massive change is due to positive things, we happily trudge through! ;)

I tossed together some chili, earlier this week, that was not only extremely cheap but simple and EXACTLY what I wanted. Chili is one of those comfort foods (to me at least) that I will eat leftovers of for several days in a row. It has that mystery power that allows it to taste even better the next day. Alton Brown explained why some foods taste better the next day but I forgot why! :p

Anyway ... Super simple and delicious. The day I made it, I was referring to it as "poor man's chili" ...

1 lb ground beef (or ground meat of your choice)
3 cans (14.5 oz each) diced tomatoes
1 can each of red and white kidney beans (rinsed well and drained)
6 cloves of garlic, minced
1/2 onion, diced
2 tbsp chili powder
1 tbsp cumin
1 tbsp parsley
1 1/2 tbsp oregano
2 tsp kosher salt
1/2 to 1 tsp fresh pepper
2 tbsp brown sugar
1 tbsp extra virgin olive oil

Heat a dutch oven (or large pot with lid) over medium heat. Add the oil and onion and saute for three to five minutes. Add the garlic and spices and mix well.

Add the ground beef and brown it. If you're not using lean, you may want to brown it in a separate skillet so the grease can be drained before combining.

Mix in the tomatoes and beans and bring it to a boil. Put the lid on and reduce heat. Let it simmer for fifteen to thirty minutes and viola!

Click here to view the printable recipe.

I served it with a dollop of sour cream on top. :) Shredded cheese would be a great addition as well. My Mom and I used to scoop chili up with tortilla scoops ... nom, nom, nom, lol! My husband likes spicy, so I sprinkled red pepper flakes in his. It would've had bell peppers in it, too, but we were out. AND ... for those who dig spicy, this would be tasty with jalapenos as well!

On a side note, I still haven't received a response from the giveaway winner! Send me your info lady!!!

We have a winner!!!

2009-04-22T11:40:00.002-07:00

Thank you SO much to all of you who entered my very first giveaway! I'm extremely happy that my first was something I'd even want myself and look forward to doing it again. :)

I used a random generator to pick the winner, and now I see just how useful it can be to post more than once in a contest thread! Our winner today is Andrea V.! She makes a good point about kids being more "into" dinner time when they get to help with the preparation!

Andrea, please be sure to email me (inmichelleskitchen@gmail.com) with your info/address so your veggies and tailgating kit can be on their way!

Last day to enter the giveaway!

2009-04-21T13:24:00.002-07:00

I just wanted to hop on and remind everyone that today's the last day to enter to win ten cans of Libby's vegetables and grill/tailgating kit! Make sure you check out THIS POST for all the details!

Have a great day!

Toddler Tricks Alfredo Sauce

2009-04-18T21:04:00.006-07:00

I swear to you that this picture does NOT do this dish justice. To say it was tasty, or good, is just not enough. The "Tri-Colore Creste Di Gallo" (enriched macaroni, spinach macaroni, and tomato macaroni) was better than I ever would have imagined. The sauce was creamy and PERFECT, and the little bites of chicken were tender and juicy. Considering how quickly I threw it together, and with how little actual thought, I could never have asked for better.

The surprising part about it is that I made it with Riley in mind. He's the pickiest of our two picky eating children. The mystery ingredient in this dish is a puree of brocolli and cauliflower. I cooked the brocolli and cauliflower and then tossed it into the food processor. To make it smooth, I blended in flax oil. To give it some extra oomph (vitamins and protein), I put in a scoop of Genisoy powder.

1/4 cup butter
1 1/2 cup heavy cream
2 cups shredded parmesan cheese
5 or 6 basil leaves, rinsed and chopped
1 clove garlic, minced
1/2 cup brocolli and cauliflower puree

Melt the butter in a sauce pan over medium to medium low heat.

Once melted, add the cream, garlic and puree.

When you're about five minutes from serving time, add in the cheese and basil and whisk until melted and well blended.

That's it! So simple and SO incredible!

Click here to view the printable recipe.

For those of you who've been stopping by my blog for a while, you may have noticed that I didn't add my trusty salt. With that amount of parmesan cheese (super salty, but cheesey goodness), I just couldn't add more salt!

Don't forget to become a follower of my blog and let me know you're interested in winning the veggies and grill/tailgating kit! Click here to read about it!

Linked on

Almond Butter and Chocolate Chip Muffins

2009-04-18T20:45:00.002-07:00

First of all, hooray for the food setting on my camera producing a decent picture for a change! Ha! Happy Saturday everyone! :) It has been madness in my kitchen today. I have two things to post tonight. I will know tomorrow if something else I made today will make it to the blog (has to chill overnight, be taste tested, and then we'll know!) and will most likely mention something else I threw together today! It was a cooking and baking sort of afternoon!

I was focusing a bit on solid foods for our toddler today. I'm trying desperately to get the little guy to start weaning, and to do so need to get him to eat more solid food! He just doesn't like any food as much as his milk! I thought I'd start focusing more on what I can get him to eat, while trying to sneak in healthy things.

I know that it's important to teach kids to eat the healthy stuff, regardless, but I'm taking it one step at a time. First step, get him to eat more, period!

I busted out the Barney Butter, again wanting to use almond butter since he's still too young for peanut butter.

2/3 cup almond butter
3 tbsp butter, melted
2 eggs (back on our Egg Beaters kick - worried about the massive amount of eggs we're eating)
1 1/2 tsp vanilla
1 cup milk
3/4 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
1/4 cup flax (plus) seeds
1 1/2 cup flour blend (equal parts all purpose flour, wheat flour and wheat germ)
1 cup chocolate chips

Preheat the oven to 350 degrees and put paper muffin/cupcake liners into a 12 cup muffin pan.

Combine the almond butter, melted butter, eggs, vanilla, and milk in a mixing bowl.

In a separate bowl, combine the sugar, baking powder, salt, flax, and flour.

Combine wet and dry ingredients, just until it's all moist. Mix in the chocolate chips.

Add the mixture to the muffin cups, equally, filling each of them to the top.

Bake for 20 to 22 minutes.

I'm told that they taste like "Nutter Butters", which I consider mission accomplished! Mr. Riley refused to eat anything at all this evening. >:-/

Click here to view the printable recipe.

Click here to check out the giveaway that ends this coming week!

Recent happenings and giveaway reminder!

2009-04-16T00:03:00.004-07:00

Do you ever feel like you have so much going on that you blink and four days have passed? That's me right now! The busyness is far from over and I should be in bed! Why am I online, then? Because I fell asleep with Riley this afternoon and didn't get up until 5!!!

I don't have recipes to post really as I've been back to my old tricks! I haven't been measuring anything when I cook, so what's shown is a quick snap shot and what was tossed in to my liking! I really have much more fun in the kitchen when I don't focus on amounts. The only downside is being unable to replicate anything exactly because of it!

This was SOOOOOOO incredibly tasty! It was one of those meals that was just as good, if not better, reheated. I was fortunate enough to replace my dried cilantro just before making it. You're supposed to replace most spices every six months, but I usually can't bring myself to throw any out and use it up instead. I'd noticed that there wasn't much flavor left to the cilantro and picked up more. The flavor in this dish made me thankful I did!

I tossed together:

black beans
kidney beans
diced tomatoes
chopped onion
sour cream
garlic
cilantro
oregano
kosher salt
fresh pepper
pasta
and topped it with shredded cheese

I'm fairly certain that I could eat that at least twice a week!

We had some ground turkey thawed and I had a spontaneous urge to use French's fried onions and curry with it to make turkey burgers (on my George Foreman 360 ... we don't have an outdoor grill). I overshot a bit and used about a 1/2 tsp. too much curry powder, but it didn't bother my husband (just me). It was definitely a really good flavor combo and I'd recommend you give it a try! Learn from my experience though and if you're using 1 1/4 lb. ground turkey; use only 1 tsp. or less of curry powder, and 2/3 to 1 cup crushed French's fried onions.

I called this a burrito casserole, lol ... We actually reheated this tonight for dinner (remember, I didn't get up from my nap until 5, ha!). I'd been wanting to make Mexican Lasagna, but still didn't have all of the ingredients. Actually, I don't even think I have an oven dish that could accomodate two to three layers! So I improvised extensively and the burrito casserole was the result!

I used four medium/large tortillas, cutting two in half and two in quarters. I lined an 8 X 11 pyrex oven dish with two halves on the bottom (flat sides being the outside to line the walls of the dish) and two of the quarters covering the empty spots (top and bottom) left in the center.

The burrito elements used were; layer of refried beans, ground beef with taco seasoning and onion, corn, cheese and salsa. On the top, I repeated the tortilla layer and loaded it with cheese, finishing with sliced black olives. We (Paige and I), OF COURSE, topped it with sour cream.

I've been in desperate need of a spice rack. The cabinet that they used to live in was so packed and unorganized that I'd often forget that I already had something and buy more of it when I wanted to use it! If we had money to "throw around", maybe that wouldn't annoy me so much!

We found this little shelf at Savers (local thrift store) for five bucks! I know it isn't actually a spice rack, but, as you can see, it works perfectly! I felt as excited as a little kid at Chuck E. Cheese when I discovered I could fit everything SO nicely and got to use the former spice cabinet for other things!!!

Random family spam!

Our crew, minus one, Easter 2009

This is us! We're the four in the very front. It can be SO difficult to photograph a whole group of people, let alone get the kids to stay still and smiling!

Well, I think it's time to end this post and see if I can't coax myself into going to bed. Seven a.m. is going to feel like four to me I think!

Thanks for stopping by and don't forget to check out the vegetable and tailgating kit (mini grill, etc.) giveaway! Click Here If You Missed It!

Happy Easter Blog Land

2009-04-11T21:25:00.003-07:00

The shopping is done, cupcakes are finished and the Easter bunny should be hopping through within the next couple of hours! I wanted to post the cupcake idea in case anyone's still trying to think of something sweet to add to tomorrow's festivities. It was easy and you probably already have what you need in your pantry!

I was flipping through an issue of Woman's Day magazine and saw the cutest little cupcakes with coconut dyed green for grass and little chicks made from Jordan almonds. The cupcakes were made from the Hummingbird Cake recipe. The bananas and pineapple make it exceptionally "springy", the cream cheese frosting recipe is basic and tasty and the coconut grass idea was just screaming for marshmallow peeps! :p

If you're still looking for dessert ideas, click the links! They're really tasty, cute, and the kids can help!

Happy Easter!

Breakfast with Alton Brown <3

2009-04-11T11:26:00.007-07:00

Feel free to point and laugh at the fact that I didn't even bother to crimp the crust's edges or make it pretty in any way! I was hungry and grumpy this morning and couldn't be bothered! Ever had one of those mornings where the coffee just wasn't doing its' job?! Ha!

I've never tried making a quiche before. I guess I always assumed it was too time consuming or complicated. When I saw Alton's version of quiche, "Refrigerator Pie", it looked far too easy.

Now I know that there are tons of you in blog land who will frown and furrow at even the mention of using a refrigerated, pre-made, pie crust. To you I say, more power to ya! ;) If you want to make your own crust, you probably have your own quiche method already as well!

To those of you, like me, who don't ... you'll love this! Here is the clip from the Good Eats episode where he tosses a quiche together in the blink of an eye. And that's what we did for breakfast!

I must have a problem with authority or something, because I had to add an extra egg into the mix ... ;) My "refrigerator pie" contained:

3 eggs
1 cup heavy cream
1 cup milk
2 cups (when frozen) spinach, thawed, dried thoroughly
about 3 to 4 oz sliced mushrooms, drained and dried
about 1/2 cup various cheeses, finely shredded
pinch of kosher salt
1/2 tsp ground nutmeg
1 pre-made pie crust

Preheat the oven to 350 degrees.

Roll out the pie crust (if it didn't come in the oven dish) into a pyrex pie plate. Evenly distribute the spinach, mushrooms and cheese into it.

Whisk together the eggs, cream, milk, salt and nutmeg. (Leave out the salt if you used parmesan cheese)

Pour the cream mixture, evenly and slowly, into the pie crust. You don't want it to fill it all the way ... it needs room for the egg to expand and rise as it bakes.

Bake for 45 minutes, on a cookie sheet (keeping an eye on it after thirty), or until the quiche has a solidified jello-like spring to it. You can insert a tooth pick into the center and press down around it. If no liquid comes up, it's most likely done!

Click here for the printable recipe.

Thanks again to Alton Brown ... I love that guy!

Don't forget to check out the Giveaway!!! :)

"Get Back to the Table" and a Giveaway!

2009-04-10T09:56:00.015-07:00

Happy Good Friday!!!

I just couldn't stand to wait any longer to post about this! I'd said that it would be Monday, but made time this morning to get everything in order to post it today instead! I'm like this with present giving, too. My husband is often subjected to me saying, do you want your present now the day before he's supposed to get it! :p

With the ever-growing stress of our economy, more and more families are unintentionally falling away from family meal time. Budgets are tighter than ever and it can be overwhelming to put in more and more time on the job, pick up the kids, help with homework, run errands, clean the house, handle the finances and bills and still find the time to prepare healthy meals and come together as a family at the table. It's because of this that I was so excited to find out about Libby's, partnering with Kim Burton, to get families back to the table!

The Burton Family

Kim Burton, wife of NASCAR driver Jeff Burton, shares her road-tested solutions for connecting within family and friends over cost-effective nutritious meals during the rocky economy:

Team Up For Success

Don’t go it alone! Your husband and kids have great ideas so get the whole family into the kitchen. Jeff is a very hands-on, wonderful father and loves to cook! I’ve also gotten countess tips from my mom, my friends and other wives on the tour on how to make quick, simple meals on and off the road.

Keep it Quick, Simple and Fun

When it comes to family dinners, think affordable, simple AND delicious. Try using a crock-pot or making a casserole like Libby’s Kicked Up Mac and Cheese. My family is constantly moving and shaking so I am always looking for timesaving and quick recipes. I’ve learned over the years to keep a stocked pantry with items such as Libby’s Vegetables - they’re cost-effective, nutritious and really quick and easy to prepare.

Embrace Dinnertime

Most busy families wish for more time together – dinnertime is the perfect solution. Regular family dinners are one of the best things a busy family can do to stay close. Since the kids were little Jeff and I have made it a goal to sit down for dinner every night as a family. Even on the road, we prefer to eat in the motor home together - it’s the best way for us to spend time together away from the fans. We all have our own spots at the table and each night someone gets to choose the show we watch after dinner.

Connect with Family and Friends

Since our lives are so hectic, when it comes to spending time with friends and family during the busy race season or summer holidays – keep things simple. Down-to-earth comfort food and time spent with the people we care about – what could be better?

Make sure you check out the Top 5 Reasons to Get Back to the Table!

Here is just one of many recipes from Kim Burton.

Prep time: 10 minutes

Cook time: 8-10 minutes

8 ounces uncooked fusilli or rotini pasta

1 can (15 oz.) Libby’s Sweet Peas, drained

1 cup (about 8 oz.) diced cooked turkey

1 small red bell pepper, cored and diced

1/2 cup bottled Italian dressing

1/4 cup chopped basil

1 tablespoon lemon juice

1/2 teaspoon salt

Pinch of red pepper flakes

Cook pasta following package directions; drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients. Toss gently until well mixed.

Serves 4

Click here to find recipes from Libby's.

And now ... drum roll please ... the GIVEAWAY!

Libby’s, the nation’s third largest brand of canned vegetables, has been a staple on American dinner tables since the 1880s. With over 60 different varieties, it offers among the industry’s most complete lines of canned vegetables, including Libby's Naturals, with no added sugar or salt, and Libby's Organics.

Libby's is offering one of my readers TEN cans of vegetables and THIS 6-in-1 tailgating kit!

For a chance to win:

1) Subscribe to/follow my blog.
2) Post a comment in this thread to let me know you're interested in winning.

For an extra chance:

Post a comment, or email me (inmichelleskitchen@gmail.com), with your ideas to get families "back to the table" and/or strengthen family bonds!

Bloggers can get yet another chance to win by linking back to this post! Just let me know you did, okay?

The last day to enter will be Tuesday, April 21st. The winner will be announced Wednesday, April 22nd. Good luck!

Libby's also has a coupon online right now for anyone interested!

Thanks so much for having an interest in this. I am behind this project 100% and hope that everyone can benefit from this info and make the family bond that much stronger!

Awesome family oriented project and giveaway!

2009-04-09T12:35:00.002-07:00

I'm excited!

Monday I will be posting information about a fabulous project geared towards getting families back to the table! This will be in conjunction with recipes, coupons and my very first giveaway!!!

Just a teaser for now ;) Check back Monday for all the info!

No Fry, Eggplant Parmesan

2009-04-08T08:15:00.008-07:00

I meant to type this up last night after we ate it, but started playing Fallout 3. Before I knew what happened it was time to go to sleep! The brain sucking powers of Playstation! LOL ... Next thing I knew, I stopped typing this up again to go see my adorable little ONE year old nephew for his birthday. Now I'm quite full (made another Alton Brown style steak tonight ... YUM), drinking some coffee, listening to India Arie and commited to finally get this recipe posted!

This recipe is far from a quick meal, but it was SO worth it. Another intentional vegetarian meal, but I wasn't making it to avoid calories. I used quite a bit of cheese! I did, however, lower the cholesterol a bit by using a Better Homes and Gardens tip. Using egg whites and no oil made it lighter. The sauce I used jazzed it up just enough to make it amazing.

1 medium eggplant
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1/4 cup balsamic vinegar
3 small cloves garlic, minced
1/2 tsp ground sage
1 1/2 tsp dried basil
1 tsp dried parsley
kosher salt and fresh pepper
1/3 cup dry, fine, bread crumbs
3 tsp butter, melted
2 egg whites, beaten lightly
3/4 cup shredded parmesan
1 cup shredded mozzarella

+ nonstick cooking spray

First things first, prep the eggplant. Remove the skin with a vegetable peeler and slice it about a 1/4 inch thick. Put a collander in the sink and salt each slice of eggplant (I used table salt for this) and put it into the collander. Let it sit for a half hour to an hour. This will pull out moisture and bitterness. From what I understand, not all eggplants require this step, but I do it to play it safe. Once enough time has passed, rinse each slice well with cold water, squeeze it a bit and then dry it with paper towels.

Next, start the sauce. In a medium sauce pan over medium to medium high heat, combine the tomatoes, vinegar, tomato sauce, garlic, sage, basil, parsley, salt and pepper. Once it reaches a low boil, reduce the heat and let it simmer, stirring occassionally.

Spray a large skillet with nonstick cooking spray and preheat it to medium. Preheat the oven to 400 degrees.

Whip the egg whites in one bowl and mix the melted butter and bread crumbs in another bowl. Dip the eggplant slices lightly in first the egg white and then the crumbs. Cook them in the skillet for about ten to twelve minutes. This took two separate rounds for me, which worked out because I made two layers in the oven dish.

In a 2 quart, 8 X 11, pyrex dish, add a little of the sauce and spread it around a bit. It doesn't need to cover the entire surface. Put the first layer of eggplant slices on top of the sauce, making sure to cover as much surface as you can. It's okay if it overlaps a bit. Sprinkle half of the parmesan cheese over the eggplant, followed by half of the sauce. Repeat this step and then cover with the mozzarella cheese.

Bake at 400 degrees for 15 minutes. Check it after ten minutes to be sure the cheese isn't burning.

Serve over pasta ...

You can view the printable recipe by clicking here.

Anyone worried about rubbery eggplant can appreciate this recipe. It was thoroughly cooked, tender and delicious. I am going to have to start documenting each time Paige likes something, too, as she doesn't like much other than spaghetti, pizza or macaroni and cheese. She liked this!

Happy hump day and happy birthday Maynard!

French Toast

2009-04-07T15:53:00.002-07:00

Another simple treasure ... I adore french toast.

I know some people prefer theirs dipped quickly to keep it from being heavy. I make mine heavy on purpose! I don't super-saturate it, but I do want it to be definitively different than toast, or pancakes ...

8 slices of bread (I used whole wheat)
3 eggs
1/2 cup heavy cream
1/4 cup milk
1/4 tsp ground cardamom
1 tsp cinnamon
1 vanilla bean (beans, not pod)

Mix the eggs, cream, milk, cardamom, cinnamon and vanilla beans in a bowl big enough to accommodate the bread and whisk well.

Spray a large skillet, over medium to medium high heat, with nonstick cooking spray.

Dip the bread in the egg mixture, flipping it to be sure both sides are coated.

Cook until each side of the bread is browned and serve with butter and syrup.

I'm hungry again just from typing this and we JUST ate this this morning!

Breaded Chicken, Yogurt Sauce and a cake everyone should try!

2009-04-07T15:28:00.003-07:00

Last night was an experiment. I wanted something similar to chicken fingers, without busting out the tasty but terribly unhealthy fryer. I also wanted a dipping sauce that was like honey mustard, and decided to use Greek yogurt for the main ingredient. It was an interesting combination to say the least!

Separately, I loved the way the chicken turned out and the sauce/dip was fabulous. I, personally, thought that the two would've been better without each other. The chicken didn't need a sauce and the sauce would've been preferable with grilled, plain or garlic, chicken. My husband, however, thought it was a match made in heaven.

For the chicken:

2 boneless, skinless chicken breasts, cut into strips
3/4 cup bread crumbs
1/4 cup parmesan cheese
large pinch of kosher salt
a decent amount of freshly ground black pepper
1 tsp parsley
1 1/2 tsp garlic powder
2 eggs, whisked

Preheat the oven to 350 degrees and spray a large Pyrex (casserole type) dish with nonstick cooking spray.

In a bowl separate from the eggs, combine the breading ingredients. Dip the chicken strips in the egg, both sides, followed by dipping each side in the breading mixture to cover all surface area.

Place the strips in the Pyrex dish and bake for 15 to 20 minutes. Check around fifteen to make sure not to overcook. You can poke it with a fork and apply a little pressure to it. If the juices run clear, it's done. If there is pink or red, keep cooking!

For the sauce/dip:

1 cup Greek yogurt
3 tbsp honey
2 1/2 tbsp spicy brown mustard

Combine the ingredients in a small sauce pan. Heat over low heat. You want it to be lukewarm. Do NOT let it boil.

That's it!

View the printable recipe by clicking here.

Last night I finally tried Maria Lichty's Banana Cinnamon Chip Cake! Everyone should try this stuff. Seriously. It was magnificent. I love everything I've tried so far that involves bananas and baking and had never had cinnamon chips before. I have a feeling that cinnamon chips will have a very regular place in our dessert and snack menu from here on out. My husband threatened to eat the entire bag before I even had a chance to bake with them!

I did modify her recipe a bit, but I'll leave it up to you whether or not to mess with what I'm sure was fabulous to begin with!

Product Review: Barney Butter

2009-04-05T20:45:00.005-07:00

I can't tell you what a lifesaver it was to have a box delivered to my house this past week with one jar and multiple trial sized packets of Barney Butter! Since I have blood sugar issues, the stomach flu may not have wanted me eating, but I had to have something in my system to prevent total meltdown. Nothing I was trying was doing the trick and it's necessary 97% of the time for me to have a combo of carbs and protein when my sugar drops.

Enter Barney Butter, Almond Butter. I was already looking forward to trying it, but when I popped open the box in serious need of a quick nutrient fix, it took mere seconds before there was bread in my toaster.

Take a look at the differences between peanut and almond butter.

Skippy on the left and Barney Butter on the right.

Barney Butter has half the saturated fat, less sodium, more fiber, calcium, iron, vitamin E, and magnesium!

The absolute biggest draw for me to try this product was/is our toddler.

Peanut products are an absolute no-no before kiddos are at least two years of age. I understand that there are tons of products with minuscule amounts of peanuts in them due to processing, but the fear of allergic reaction to peanuts and peanut butter isn't something we consider lightly.

I'm one of those people who tend to have an aversion to new textures. I was SO glad to find that it had a smooth, non greasy texture and wonderful taste.

Guess who else had toast with almond butter that morning! LOL ... yep. Our little Riley. He gobbled it up, too. If you have a picky eating toddler like we do, you can definitely appreciate the fact that Barney Butter gives another healthy protein option!

Barney Butter is definitely a keeper in our house! Much thanks to the Barney family for a fabulous product!

When asked what inspired her to develop and market Barney Butter, Jennifer said:

"I began experimenting with homemade almond butter for the simple reason that I was unhappy with the other almond butters on the market. I knew that almond butter would be healthier for my peanut butter-loving kids and I wanted them to grab for it on their own without any big fuss. Many broken blenders later, my recipe was perfected."

Make sure you stop by their website to learn more, or stop by Arizona Whole Foods stores throughout the month of April for in store tastings!

Recovering ...

2009-04-02T22:16:00.001-07:00

... from a nasty stomach flu ...

Nothing makes the kitchen less fun than a stomach flu. Should be back in action within the next week ...

Tonight at my house: Steak PERFECTION

2009-03-27T18:39:00.003-07:00

Even if you don't like Alton Brown (but how could you not), I implore you to at least trust the man in regards to cooking a steak.

We just finished eating the most fabulous rib eye steaks. What makes them even more fabulous is that I got them at an Asian market in town that sells them for five dollars a pound!

I served them with the same basil butter red potatoes I posted earlier this week, with one important difference. Fresh basil. I don't know that I can ever used dried again. I lie, I'm sure. If I don't have fresh, dried will be fine. But I won't want to, lol.

So I have no pictures to post. I have no recipe to type. Just a video to share: Alton Brown's Magnificent Cast Iron Steak.

I used kosher salt and pepper like he says, but I also used some garlic powder. I extended the cooking time VERY little, but other than that ... flawless instruction. :)

Ginger Chicken and Lo Mein

2009-03-27T14:13:00.005-07:00

Ah man ... I was SO excited making this. It may sound silly, but I'd never used lo mein noodles OR come up with an Asian inspired dish without using anything as a basis for the recipe. Also, I'd never used fresh ginger or sesame oil before!

I feel like a school girl sometimes in the kitchen and it still surprises me. I used to hate cooking. Seriously. I couldn't stand it. I don't know exactly what happened but now I just can't get enough!

One of my T.V. obsessions as of late has been watching old episodes of Good Eats. In one of the episodes, Alton talks about the smoke point of different oils and which oils are best for what. Since it was my first time using sesame oil, I thought I'd point out that it's best to use it with nothing higher than medium heat. Also, if not refrigerated, it's only "good" for two to three months after opening.

Marinade:

1/2 tbsp freshly grated ginger
1/2 tbsp rice vinegar
3 tbsp low sodium soy sauce
2 cloves minced garlic
1 1/2 tbsp corn starch
1 tsp sugar

The rest of the ingredients:

1 lb boneless chicken breasts, cut into small pieces (bite size)
1 large carrot, peeled and cut into match sticks
4 green onions, rinsed and chopped
2 tsp + 1 tbsp sesame oil, divided
1/2 cup low sodium chicken broth
1 1/2 tbsp corn starch
2 tbsp low sodium soy sauce
1/4 cup water
1 package lo mein noodles (cook according to package directions, similar to angel hair)

Combine the marinade and chicken pieces in a freezer bag, mix well, seal and refrigerate for twenty minutes to an hour.

In a medium skillet (or wok ... I don't own one yet) set to medium heat, add 2 teaspoons of sesame oil and the carrot match sticks. Toss lightly to coat. Let them cook for three to four minutes and remove them from the skillet (place in separate bowl).

Add one tablespoon of sesame oil to the same skillet and the contents of the marinated chicken baggie. Cook the chicken all the way through, about two or three minutes on each side.

Almost at this point now!

In a small bowl, combine the chicken broth, remaining corn starch, soy and water and whisk lightly to combine the starch. Add it to the chicken skillet, along with the carrots and green onions, and let it simmer while you prepare the lo mein.

Serve the chicken over lo mein noodles ... Enjoy!!!

To view the printable recipe, click here.

P.S. There's another adorable apron giveaway!. I'm willing to bet that there are other ladies out there who'd want a shot at winning THIS!

P. S. S. If anyone would like to make any suggestions, give constructive criticism, etc. about this blog, please feel free to leave a comment or email me at inmichelleskitchen@gmail.com. Thanks and have a great weekend!

Sharing an Article: "evidence is mixed on whether organic food is more nutritious"

2009-03-26T11:49:00.002-07:00

Copied directly from an article by Mark Bittman,

Eating Food That’s Better for You, Organic or Not

In the six-and-one-half years since the federal government began certifying food as “organic,” Americans have taken to the idea with considerable enthusiasm. Sales have at least doubled, and three-quarters of the nation’s grocery stores now carry at least some organic food. A Harris poll in October 2007 found that about 30 percent of Americans buy organic food at least on occasion, and most think it is safer, better for the environment and healthier.

“People believe it must be better for you if it’s organic,” says Phil Howard, an assistant professor of community, food and agriculture at Michigan State University.

So I discovered on a recent book tour around the United States and Canada.

No matter how carefully I avoided using the word “organic” when I spoke to groups of food enthusiasts about how to eat better, someone in the audience would inevitably ask, “What if I can’t afford to buy organic food?” It seems to have become the magic cure-all, synonymous with eating well, healthfully, sanely, even ethically.

But eating “organic” offers no guarantee of any of that. And the truth is that most Americans eat so badly — we get 7 percent of our calories from soft drinks, more than we do from vegetables; the top food group by caloric intake is “sweets”; and one-third of nation’s adults are now obese — that the organic question is a secondary one. It’s not unimportant, but it’s not the primary issue in the way Americans eat.

To eat well, says Michael Pollan, the author of “In Defense of Food,” means avoiding “edible food-like substances” and sticking to real ingredients, increasingly from the plant kingdom. (Americans each consume an average of nearly two pounds a day of animal products.) There’s plenty of evidence that both a person’s health — as well as the environment’s — will improve with a simple shift in eating habits away from animal products and highly processed foods to plant products and what might be called “real food.” (With all due respect to people in the “food movement,” the food need not be “slow,” either.)

From these changes, Americans would reduce the amount of land, water and chemicals used to produce the food we eat, as well as the incidence of lifestyle diseases linked to unhealthy diets, and greenhouse gases from industrial meat production. All without legislation.

And the food would not necessarily have to be organic, which, under the United States Department of Agriculture’s definition, means it is generally free of synthetic substances; contains no antibiotics and hormones; has not been irradiated or fertilized with sewage sludge; was raised without the use of most conventional pesticides; and contains no genetically modified ingredients.

Those requirements, which must be met in order for food to be labeled “U.S.D.A. Organic,” are fine, of course. But they still fall short of the lofty dreams of early organic farmers and consumers who gave the word “organic” its allure — of returning natural nutrients and substance to the soil in the same proportion used by the growing process (there is no requirement that this be done); of raising animals humanely in accordance with nature (animals must be given access to the outdoors, but for how long and under what conditions is not spelled out); and of producing the most nutritious food possible (the evidence is mixed on whether organic food is more nutritious) in the most ecologically conscious way.

Click here to read the rest of the article.

Cannellini Tomato Farfalle

2009-03-25T17:41:00.003-07:00

Tonight was my first intentional vegetarian dinner. I am a meat eater, tried and true. The thought of intentionally omitting meat from our dinner made me feel like there was no way that we were going to be full. Silly right? Old dog ... meet new tricks.

I've been wanting to try vegetarian meals for two reasons. First, the cost of meat. We know as well as any family how the current economy is affecting all of us. Second, my husband and I could both stand to lose some weight. I know it would be easy to make fatty vegetarian dishes, but my thinking is that when I make them I will be more conscious of what I'm putting into it since I'm not used to cooking this way.

I even limited the amount of parmesan cheese I put into this dish to add only enough for extra flavor. I'm not okay with fat free ANYTHING for the most part because I, personally, am not happy with the flavor of it. If I'm eating sour cream, for example, I WANT the fat ... LOL.

8 or 9 oz farfalle
1 1/2 tbsp extra virgin olive oil, divided
about 1/4 diced red onion
3 cloves garlic, minced
2 tsp basil
1 tsp parsley
1/2 tsp onion powder
large pinch kosher salt
10 turns fresh pepper
1 can (15.5 oz) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 tbsp balsamic vinegar
1/2 cup shredded parmesan cheese

Since the pasta I used takes fifteen minutes, I started the water boiling first.

In a sauce pan, add 1/2 tbsp olive oil over medium heat.

Slightly saute the onion and garlic for about a minute and add in the basil, parsley, onion powder, salt, pepper, beans, tomatoes and vinegar. Let it simmer until the pasta is done.

Once the pasta is finished and drained, add one tablespoon of olive oil to the bottom of a large serving bowl. Pour the pasta on top and give it a quick toss. Add the cheese to the pasta and again, give it a toss.

Combine the bean and tomato mixture with the pasta and serve!

I was extremely happy with how this turned out and surprisingly enough, will make it again. Who knew that I could be happy with a pasta dish that didn't involve meat or insane amounts of cheese?!

View printable recipe here.

It was one of those nights ...

2009-03-24T20:00:00.004-07:00

Before I realized what happened, it was dinner time and I hadn't even considered what I was going to make! I only had ground beef thawed and really needed something easy. My brain couldn't wrap around the idea of spaghetti, meatballs, meatloaf, etc.

I opted for a meal that required very little effort and provided fantastic flavor in a pinch. This is the result ... courtesy of my pantry inhabitants ;)

Oh yeah, a quick did you know ... I found out recently that Italian pasta no longer supersedes American. American pasta is actually considered better these days and many Italian suppliers get theirs from us now! I thought that was an interesting little tidbit since a lot of people spend more money on Italian pasta and may be paying extra for something from their own backyard!

Enough babble ... "beef, it's what's for dinner" ...

Mushroom Beef and Fusilli

1 lb lean ground beef
1 ring red onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp parsley
salt and pepper to taste
4 oz can sliced mushrooms, drained
2 cans (10 3/4 oz) cream of mushroom soup
1 cup milk
8 to 9 oz fusilli

Since pasta needs LOTS of water, start the water now so it reaches a boil about the same time the ground beef is browned.

Brown the beef with the onion, garlic and seasonings. If you aren't using super lean, you'll need to drain it after browning.

Add the mushrooms, soup and milk, stir and simmer while the pasta cooks.

That's it! I LOVE simple ... especially on nights like this one where my brain is already in bed!

View printable recipe here.

Honey Vanilla Panna Cotta

2009-03-24T18:51:00.004-07:00

"Cooked Cream" ... it sounds so much less enticing doesn't it? That's the translation from Italian to English. It sounds so much better in Italian, not that that usually matters at my house! ;)

It's not quite a pudding ... there's no egg, so it's not a custard ... it's not jello, but it jiggles ... and anyone can make it!

I've been on a quest for a really easy dessert that didn't require turning on my oven. The result ... panna cotta. I adapted this recipe from my Everyday Italian cookbook by Giada DeLaurentiis. I bought the cookbook last year, but practically refused to touch it after finding I'd spent what was a lot of money to me for things as brainless as a nutella sandwich. Finally over my anger, I've gone through it again and have several recipes paper clipped to try in the very near future.

1 cup milk
1 envelope (around a tablespoon) unflavored gelatin
3 cups heavy whipping cream
1 vanilla bean (seeds, not pod)
1/4 cup honey
2 tablespoons sugar
pinch of table salt

Add the milk to a saucepan and sprinkle the gelatin over it. Let it stand for about five minutes.

Heat the milk over medium heat for about five minutes (you don't want it to boil), stirring occasionally.

Add the cream, vanilla beans, honey, sugar and salt and stir for about two more minutes.

Once the sugar has dissolved, remove it from the heat and let it cool for about five minutes. You only want it to cool a little, not all the way.

Pour it into small glasses (wine glasses if it's for something "fancy") and put them in the fridge until they set. (A minimum of six hours is recommended, though my kids dug in after four, lol.)

Note that the recipe I adapted from recommended covering them in the fridge. You definitely can if you'd prefer to follow the original direction in this regard, but you're most likely going to end up with precipitation leaking onto the top of your dessert (which is I why I opted not to). They will, however, be covered by plastic wrap once they are left for the night in the fridge. <--- if they survive!

I served it with blueberries, but any berry should work well.

You can either eat it from the cup/glass, or loosen the sides by running a butter knife around the edges and turn it upside down to transfer it to a plate.

View printable recipe here.

Basil Butter Salmon & Red Potatoes

2009-03-23T18:32:00.004-07:00

I really wish I'd gotten a better picture! This one does NOT do it justice!

I sit here happily full. It's not that nasty heavy full where you want to crawl to the nearest bed or couch for a nap. It's that blissful full from an amazingly tasty meal that makes you glad you stayed in for dinner instead of going out.

I've been wishing terribly that I had some fresh basil, but had to settle for dried instead. I did, however, realize that the brand of dried basil you buy DOES matter. I recommend "The Spice Hunter" as opposed to "McCormick". The taste is a zillion times better and is much closer to the taste of fresh.

For the salmon:

1 3/4 lb fresh salmon
1/2 to 3/4 cup unsalted butter
1 1/2 tbsp basil
2 cloves garlic, minced
2 pinches kosher salt
fresh pepper to taste
2 tbsp lime juice

Preheat the oven to 375 degrees.

The basil butter can be handled two ways.

1) Blend room temperature butter, basil, garlic, salt and pepper by hand with a spoon or electric mixer.

2) Add seasoning directly to the fish and top with butter before putting it into the oven.

Add the salmon to a casserole dish (butter will melt, so you need the sides) that accomodates the size. You want it to lay flat.

Sprinkle the lime juice over the salmon.

As I used method 1, I added about a tablespoon of the butter mixture every other inch or so to the fish.

Bake for about 25 minutes, or until it flakes very easily with a fork.

For the Red Potatoes:

6 medium red potatoes
1/4 cup butter
1 1/2 tbsp basil
1/2 tbsp garlic powder
pinch of kosher salt

Cut the potatoes in half, and then quarter each half. You want the chunks to be at least close to the same size, so large potatoes may need to be sliced into thirds before quartering.

Add the potatoes to a large pot and add enough water to cover them. Cook them over medium high heat for fifteen to twenty minutes. You want to be able to cut through them easily with a fork.

Remove from heat and drain them. Return them to the pot, or put them in a serving bowl if you'd prefer, and add the butter, basil, garlic powder and kosher salt. Mix well and serve.

View printable recipe here.

Jazzing up Waffles and Pancakes

2009-03-22T10:45:00.002-07:00

No pictures this morning, as we inhaled the waffles much too quickly once they left the waffle iron! We had one of my favorites this morning (orange) and I wanted to add a quick post before we motivate and head out of the house today.

We buy the prepackaged powder to mix with water (and oil for waffles) and have gotten used to jazzing them up. I don't know that I'd even consider eating them plain anymore!

In addition to your batter, give any of these three a try:

zest of an entire orange
1 1/2 tsp vanilla extract

1 apple minced
1 1/2 tsp cinnamon

10 to 12 large, ripe strawberries, minced
large dollop of sour cream
1 tsp vanilla extract

Very simple, yet extravagant, additions to normal morning grub!

Beef Rump Roast and Gravy

2009-03-21T17:53:00.003-07:00

I picked up a roast at Sprouts yesterday and decided to try something new. I always cook roasts in my Crock Pot. It's safe (LOL) since I know that it will be fork tender and juicy no matter what concoction I throw in with it.

Emeril (Food Network) made a roast at 275 degrees in a dutch oven, with onions and broth that sounded extremely easy. I decided to use his method and was pleasantly surprised with the result. (I'm still on my cast iron dutch oven kick, so that was a plus, too)

I will say, however, that my next roast will probably be in the Crock Pot. Not because this one turned out badly, it didn't. The reason is that I/we buy cheap meat and the result is tougher to chew. If we eventually splurge on "the good stuff", I will use this method every time!

Despite the tougher meat, it was still juicy and the drippings made a really good gravy (used Emeril's gravy suggestions to a T, though the roast recipe is changed significantly).

I served it with garlic brown rice and fresh asparagus.

2 lb beef rump roast
1/2 tsp kosher salt
1 tsp garlic powder
fresh black pepper (about 20 turns)
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp paprika
1 tsp onion powder
1/2 red onion, sliced (rings divided)
3 cups beef broth
3 tbsp extra virgin olive oil

The gravy will need the drippings as well as:

2 tbsp corn starch
1/4 cup water

Preheat the oven to 275 degrees.

Gather all your ingredients and chop the onion.

Combine all the seasonings in a small bowl. Sprinkle it over all sides of the roast, patting it in.

Add the olive oil to the dutch oven over medium to medium high heat. Add the roast and brown the outside. This should take about two minutes per side, if using cast iron. Remove the roast.

Add the onions to the bottom of the dutch oven. You're creating a bed for the roast. Add the roast on top of the onions, followed by the broth.

Put the dutch oven into the oven, uncovered, for an hour and five minutes. Keep in mind that all ovens are different. I pulled ours out when the internal temperature reached 145 degrees. If you don't want any pink, cook it five minutes longer and check its temp. again.

Once it's left the oven, take the roast out of the dutch oven and let it rest while you wrap up the rest of the meal.

Take the onions out of the dutch oven (do what you'd like with them ... they've served their purpose). Heat the stock and beef drippings over medium high heat.

In a small bowl, combine the water and corn starch with a wire whisk.

Once the contents of the dutch oven are bubbling, add in the water/starch mixture and stir it continuously (preferably with the wire whisk) for three minutes. Remove it from the heat and transfer it into a bowl or gravy boat.

Again, good stuff!

View the printable recipe here.

Blueberry Banana Smoothie

2009-03-21T15:09:00.003-07:00

I am a smoothie addict. No matter where I've lived, I have to hunt down "THE" smoothie shop with the area's best smoothies. I haven't found "the one" yet since we moved to Arizona, but I have a recent favorite that I thought I'd share.

1 cup greek yogurt (I used Fage 0%)
1 large banana
1/2 cup milk
1/5 cup sugar (may be adjusted depending on how much you enjoy the "tartness" of greek yogurt)
1 1/2 cup frozen blueberries

Combine the ingredients in your blender, adding them in the exact order listed.

Pulse for ten to fifteen seconds, followed by blending for fifteen to twenty seconds.

Simple and fabulous. :)

No need to CONSTANTLY stir Risotto!

2009-03-20T23:29:00.003-07:00

Ha! I knew it! LOL

I couldn't understand why my risotto always tastes SO good, with such a great texture/consistency when so many pros and old school cooks kept saying that it has to be stirred constantly.

Tonight I was reading a post on Mark Bittman's blog (Emily Weinstein actually wrote this particular post) referencing an article Mark Bittman wrote in 2007 about risotto. It confirmed what I thought ... you don't have to stir it constantly!

I feel a little bit more sure of myself... heheh. Something I'd discovered in my own kitchen experimentation had already been proven by a kitchen whiz. This makes me happy. :)

You can check out the article here: Laid-Back Risotto

Changing the layout ...

2009-03-19T17:10:00.005-07:00

This blog may look a little funny for the next day or two. I've been looking at "blog secrets" on The Cutest Blog on the Block to figure out how to change to a three column layout and am working on a new background, etc. in photoshop.

Just thought I'd post so that it's not confusing to the couple of you who stop by ;)

A quarter 'til one in the morning and my eyes are trying to pop out of my head. Photoshop tends to do that to me ... I'm calling it quits for the night. I'll be back at it resizing and rearranging and plan to redo the header image, too ... I have the background up, but I'm not happy with it yet ...

Spaghetti and Meatballs

2009-03-19T13:11:00.008-07:00

I was going through the book Eat This, Not That and saw a recipe for spaghetti and meatballs. I thought it seemed incredibly bland and used jarred sauce. I don't use fresh tomatoes or make my own tomato sauce, but I have made home made spaghetti sauce at least twenty times and think it always tastes better than the jar stuff.

I know I'd made meatballs before, to go with spaghetti, but never wrote down or typed up the recipe. After seeing the picture in the book, I couldn't get the dish out of my head and it just so happened that my husband had pulled ground beef out of the freezer to thaw. Decision made ... spaghetti and meatballs for dinner!

The meatballs turned out SO well. I even tossed one on a plate and ran over to my friend's house (she lives, literally, across the sidewalk) so she could try one. :) She had a present for me when I got there (yes, unrelated, lol) ... Paula Deen's Loaded Oatmeal Cookie candle! The smell of this candle makes you want to take a bite! Anyway ...

Meatballs:

1 lb ground beef
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 egg
pinch of kosher salt
about 5 turns fresh ground pepper
1 tsp basil
1 tsp parsley
2 cloves of garlic, minced
2 tbsp worcestershire sauce
2 tbsp extra virgin olive oil, for cooking

Sauce:
1/2 onion, diced
1 cup baby carrots, chopped
2 large pinches kosher salt
about 5 turns fresh ground pepper
2 tsp basil
2 tsp parsley
4 cloves of garlic, minced
1 tsp chili powder
2 cans (14.5 oz) diced tomatoes
2 cans (15 oz) tomato sauce
1/2 to 1 cup pasta water (depending on how thick or thin you want the sauce)
1 to 2 tbsp extra virgin olive oil, for sauteing

Plus spaghetti noodles and grated parmesan cheese to top it off!

I used my cast iron dutch oven for the meatballs and sauce. Since cast iron spreads the heat evenly, it cooks meat faster than other materials. If you're using cast iron, preheat it on medium low heat while you prep the meat balls. If you use a skillet or large sauce pan, medium to medium high heat should work.

Combine the meatball ingredients in a medium to large bowl and mix by hand. Just like making meatloaf or hamburgers, you want to mix it thoroughly but not enough to make it fall apart. Once mixed, separate the mixture into balls a bit smaller than golf balls and press them together.

If you want to cook them as you continue forming balls, make sure to turn them as you go so that they don't burn. This is why the dutch oven/cast iron temp. is listed so low.

Add extra virgin olive oil and cook the meatballs until they are browned on the outside, and remove them from the dutch oven and set aside.

Add extra virgin olive oil to the dutch oven along with onion, garlic, carrots and spices. Saute them oven medium heat for about five minutes. Add the tomatoes and sauce.

Once heated through, reintroduce the meatballs, and reduce the heat to a simmer. Let the sauce simmer for a minimum of fifteen minutes before starting the pasta.

Check your package directions for the spaghetti and proceed accordingly. Make sure to add at least a dash of extra virgin olive oil and a pinch of kosher salt to the pasta water. When your noodles have finished cooking, take anywhere from a half a cup of the pasta water to a whole cup and add it to the sauce.

Drain the pasta, of course, and well ... you know what's next!

View printable recipe here.

Chili Cheese Chicken with Black Bean Sauce

2009-03-17T19:23:00.004-07:00

I often find myself flipping through cook books for ideas for dinner. I don't usually follow any recipe exactly as it's listed. Tonight I was looking through a McCall's binder from 1992 that I found at a thrift store. It had a recipe similar to what I ended up with that gave me the idea, so I have to at least mention it!

This was quite different than what I usually do with chicken and I have to admit that my mind is already swimming with ideas about what to stuff into chicken breasts next time! I LOVE it when that happens. When one meal spawns many others, it's ridiculously fun for me! And to think that I used to HATE cooking. Where did that girl go and who is this woman? LOL

Anyways ... this recipe requires:

2 large chicken breasts (about a pound, total weight)

For the chicken breast stuffing:

1/4 cup bread crumbs (I had Italian handy)
1/2 cup colby jack, shredded, cheese
3 tbsp diced green chiles
1/2 tsp chili powder plus more for sprinkling
2 cloves of garlic, minced
pinch of kosher salt
fresh ground black pepper, about four turns

For the black bean sauce:

2 tbsp extra virgin olive oil
1/4 yellow onion, diced (up to 1/2 onion)
3 cloves of garlic, minced
2 cups of black beans (canned, undrained)
2 tsp dried cilantro (fresh would be SOOOO good, but Paige gags when I use it)
1/2 cup chicken broth
1 tbsp corn starch

lime juice to splash on top (when serving), and tooth picks or skewers are also needed

Preheat the oven to 350 degrees.

I served this over brown rice, and it takes FOREVER to cook, so the rice was started first. Follow the package directions. A little tip ... using chicken broth for the rice adds even more flavor. Since the sauce uses only a half cup of broth, and I use canned broth, using a cup of broth for the rice meant no need to refrigerate leftover broth or waste it.

Cut down the sides of the chicken breasts to make a pocket for the stuffing. Be sure not to cut all the way through to the other side.

Mix the stuffing ingredients in a small bowl, and spoon half the mixture into each chicken breast.

Close the side of the chicken with toothpicks or skewers. Learn from my mistake (LOL) and don't use colored toothpicks (all I had). The dye will stain the chicken! Put the breasts into a baking pan (I used 8 X 8), sprinkle with chili powder and bake at 350 degrees for thirty minutes.

In a medium skillet, heat the olive oil over medium to medium high heat. Saute the onions for about three minutes, and add the garlic. Allow it to cook for another minute or two and add the black beans, cilantro, salt and pepper.

Let the skillet contents simmer until the chicken is almost done. Put the chicken broth into a small bowl and whisk in the corn starch until there aren't any lumps. Add it to the sauce skillet and bring it to a boil, stirring consistently. Once boiling, lower the heat and let it simmer, continuing to stir regularly.

After removing the toothpicks, place the chicken breasts over rice and spoon the black bean sauce over the top. Add a few squirts of lime juice and it's ready to serve!

The ENTIRE family gobbled this dish up! Riley eventually decided he didn't like the black beans anymore, but it was after inhaling lots of rice, chicken, sauce and beans! ;)

The cooked chicken with staining toothpicks :p

And another of the finished product!

View printable recipe here.

Turkey Cream Cheese Cups

2009-03-14T22:26:00.004-07:00

I came across recipes using store bought biscuit dough as shells/cups in recipes and HAD to try it out (the biscuit idea came from here and here). I'm a huge fan of semi-homemade meals if I don't have the time or energy to do everything required from scratch. I'm a Mom, so of course my time is often limited. Tonight we needed something fairly quick so we could head out to family's to visit and discuss the yard sale we're all doing tomorrow. It seemed like the perfect time to give the idea a try!

Here's our Paige modeling the finished product! ;)

I'd like to note that I had meat/cream cheese mixture leftover. I'm still listing the amounts I used/had, as refrigerating leftover meat wasn't/isn't a problem.

1 tube Grand's Buttermilk Biscuits (8 count)
1 lb ground turkey (turkey burger)
1 package cream cheese (8 oz)
8 tbsp colby jack cheese, shredded, separated
3 cloves of garlic, minced
1 tsp basil
1 tsp parsley
pinch of kosher salt
fresh ground black pepper, to taste

Heat a skillet over medium to medium high heat.

Preheat the oven to 350 degrees.

Spray the skillet with cooking spray (I use PAM) and add the garlic for thirty to sixty seconds. Add the ground turkey. Cook the ground turkey until it's done (white). Make sure to break it apart like you would with ground beef for spaghetti. Ground turkey seems to be more resistant to crumbling and requires a little extra attention.

Once the turkey is finished, add the cream cheese in chunks. I cut it in six to eight chunks and spread it throughout the pan, stirring often. You want to melt the cream cheese and fuse it with the turkey. Once it's melted and combined, turn off the heat.

Spray a muffin pan with cooking spray.

Pop open the biscuits. (I occasionally have Mike (my husband) pop it for me. I can tend to be anxious and the pop startles me. I'm a nerd and proud.) Flatten them, individually, like you're creating mini pizza dough. You want to stretch it enough to fill the bottom and sides of the muffin pan cups. Use your fingers to put it into the pan's cups, leaving the center empty for the filling.

Add the meat and cream cheese concoction to the biscuit shells, spooning it to the top.

Cover each biscuit cup with a tablespoon of shredded cheese.

Bake for sixteen minutes, until the biscuits are golden brown.

Let them cool for about five minutes, and you should be able to give them a slight twist and lift them right out of the pan.

I served them with a mix of broccoli, cauliflower and carrots.

I was extremely happy with the result!!! I feel like using ground turkey instead of ground beef saved what could have been much too heavy. Cream cheese isn't exactly fat free (at least not in our house ... fat free just doesn't taste as good), so the lean ground turkey was a great match.

Another fabulous idea for the biscuit cups would be similar to pizza. The filling could very easily be diced pepperoni, diced tomatoes and shredded cheeses (of course with garlic, etc.).

We think this is great "road food", too. It holds up well. It's also extremely filling.

I almost forgot to mention ... my husband thinks they should be called meat cupcakes ;)

View the printable recipe here.

Chicken Noodle Soup

2009-03-13T17:32:00.007-07:00

I just re-seasoned my cast iron dutch oven this week, and have been using it like crazy. I've got a blog in "drafts" about cast iron, but haven't been able to stay motivated to finish it up yet. I decided to give making soup a try with it, as opposed to my Crock pot. Now that I think about it, I made potato soup in it before ... there goes my memory again! LOL

My family was extremely pleased with the result ...

I'm not going to use bullets in this post, to see if I like the "flow" better.

2 to 3 tbsp extra virgin olive oil
6 cloves of garlic, minced
2 1/2 tsp basil
2 1/2 tsp parsley
1 tsp ginger
1 tsp cumin
several pinches kosher salt
freshly ground black pepper, to taste
1/2 cup butter
4 cans low sodium chicken broth
1 to 1 1/2 lbs boneless chicken breast, cut into bite sized chunks
1 whole yellow onion, diced
2 cups sliced baby carrots
1 to 1 1/2 cups diced celery
8 or 9 oz pasta (I used bow tie, but egg noodles would work well)

Preheat a cast iron dutch oven for at least five minutes on medium to medium high heat.

Add the olive oil and onions. Saute for about five minutes and add the garlic and seasonings, followed by the butter. The butter is definitely optional, but adds a certain richness that I, personally, wouldn't leave out. Allow the garlic to cook for around a minute, and add the chicken. Cook the chicken until all visible parts are white.

Bring the pot to a boil, then put a lid on it and reduce the heat to medium low. Let it simmer for two to four hours, stirring occasionally.

About a half hour before you plan to serve it, turn the temperature up so that the soup is boiling again. Add the noodles.

Once the noodles are the way you like them (I've never been a fan of al dente), "soup's on"!

View printable recipe here.

I want this apron!!!

2009-03-07T19:58:00.003-07:00

I don't have an apron and MAN do I want this one! I'm hoping to win it this month ... fingers crossed!

It's a Jessie Steele Cupcake Apron that is being given away on one of the blogs I follow: Stressed Spelled Backward- Desserts

Wish me luck on making my first apron this one! ;)

Tuna and Noodles

2009-03-07T19:14:00.005-07:00

I didn't thaw any meat for dinner tonight and couldn't stomach the idea of having sandwiches. I think there was even leftover meatloaf in the fridge, but I'd already had a meatloaf sandwich (the day after meatloaf for dinner). We have a lot of canned tuna from Costco, so I decided to use that.

Who needs a box?! Not us! LOL

2 - 6 oz cans tuna, drained
8 or 9 oz pasta (I used half a 17.6 oz bag of fusilli)
bag of frozen peas, 12 oz
about 4 tbsp extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tsp parsley
1 1/2 tsp chili powder
1 1/2 tsp paprika
salt and pepper to taste
1 cup shredded parmesan cheese
1/4 cup butter
1/2 cup mayo

Prepare the pasta per package directions.
Heat the olive oil in a small skillet over medium to medium high heat.
Add the onion, garlic and seasonings to the olive oil and saute for four to five minutes.
Check the package instructions for the frozen peas, and cook accordingly. I use the steam fresh frozen peas that get microwaved for five minutes.
Drain the pasta and return it to the pan/pot.
Combine pasta, drained tuna, and all other ingredients and mix well.

That's it! Much tastier than Tuna Helper, in my opinion.

I had to add a dollop of sour cream to Paige's bowl. She isn't big on variety, or spices, lol. Mike, Riley and I enjoyed it as is!

View printable recipe here.

Meatloaf

2009-03-05T11:49:00.006-07:00

I LOVE using French's Fried Onions in meatloaf. Last night I made a meatloaf that we all seemed to inhale without even chewing! LOL ... When everyone eats that fast, you know it's a keeper.

2 lbs ground beef
1 can (15 oz) tomato sauce, separated
Large can of fried onions, separated (I use French's ... don't know the size, just the biggest can)
3 tbsp worcestershire sauce
5 cloves of garlic, minced
2 eggs
2 tsp basil
2 tsp parsley
salt and pepper to taste
1/2 to 3/4 cup shredded parmigiano reggiano

Preheat oven to 350 degrees.
Combine beef, 3/4 cup tomato sauce, 1 1/4 cup fried onions, worcestershire sauce, garlic, eggs, basil, parsley, and salt and pepper in a large bowl.
Mix together by hand and form into a loaf in a casserole/baking dish.
Top with the parmigiano reggiano.
Bake for one hour.
After an hour, remove it from the oven and top it with the rest of the tomato sauce and fried onions.
Put it back in the oven for five minutes, to brown the fried onions.
Remove from oven to a cooling rack and let it rest for five to ten minutes.

You can remove the grease/drippings with a turkey baster or paper towels. Personally, I don't worry too much about it because the leftovers get taken out of the dish fairly quickly and the drippings stay in the dish.

I served it with mashed potatoes and carrots. :)

View printable recipe here.

Oatmeal Bars

2009-03-05T11:36:00.003-07:00

Have you ever made something accidentally?

Earlier this week, I was having one of those moments when there was nothing sweet in the house and I felt an urgent NEED for a dessert. I didn't feel like looking up a recipe and decided to throw some things together, not even caring if it was a good idea or not.

When Mike asked me what I was making, I told him I didn't know and didn't even know if it was going to turn out! I didn't even follow the protocol I've learned so far with baking. I didn't use room temperature butter or mix dry and wet ingredients separately. I just started throwing things into a bowl! Fortunately, it turned out fabulous!!! I ate more than my fair share before I even put it away for the night!

Since it worked out the way I did it, I'm typing it as it was.

1 cup butter, melted in the microwave
1 cup oats, not the quick cooking kind
1/2 cup brown sugar, packed
1/2 cup flaked coconut
1 cup flour, all purpose
half a bag of swirled chocolate chips, semi-sweet and white (half a 10 oz bag, so 5 oz)
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
pinch of salt

Preheat the oven to 350 degrees.
Microwave a cup of butter for about 30 seconds
Mix everything together in a bowl.
Toss the concoction into an 8 X 8 casserole dish and spread it evenly.
Bake for 20 to 22 minutes.
Let it cool on a wire wrack for at least 15 minutes or it won't hold together (didn't stop me from taste testing!)
Eat up!

It tasted a thousand times better after storing it in an airtight container in the fridge.

I love successful experiments ... especially if they were expected to fail!

View printable recipe here.

Blueberry Muffins

2009-02-28T12:00:00.006-07:00

I was on the fence about the ingredients I put into these, but was pleasantly surprised. They passed the test with the hubby and both kids! ;)

Muffins are a lot of carbs, and can make me feel like I'm eating dessert for breakfast or snack. Adding "good" things to them makes me feel a little better! ;)

1 3/4 cups of flour blend (*)
1/2 cup sugar
1/4 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/4 cup vegetable oil
1/2 cup applesauce (used the homemade applesauce from last night! hooray!)
1/2 cup sour cream
1 tsp. vanilla
3 tbsp. lemon juice
1 cup blueberries

Preheat the oven to 350 degrees.
Spray muffin pan with cooking spray.
Mix the dry ingredients until well combined.
In a separate bowl, mix the wet ingredients.
Add the dry ingredients to the wet ingredients, a little at a time. Don't over stir it!
Fold the blueberries into the batter.
Scoop the batter into the muffin cups. (It filled nine for me)
Bake for twenty-two minutes. Watch for them to be golden brown. You can insert a toothpick into the center to see if it comes out clean. (*)
Cool on a wire rack, and dig in! (They'd be good with butter, too)

(*) All purpose flour is fine, too. Once again, flour blend refers to the Sneaky Chef's combo of equal parts all purpose flour, wheat flour and wheat germ.

(*) Remember that all ovens are different and keep an eye on them!

View printable recipe here.

Applesauce

2009-02-27T20:21:00.002-07:00

I had NO idea that making homemade applesauce is SOOOOO easy!

We got a decent amount of apples from the Co Op last weekend, and they weren't the freshest we've gotten. I'm not saying, by any means, that they were bad. I'm just saying that we wouldn't have eaten all of them before half of them went bad. I was frustrated with all the sites I came across that said you need some sort of special equipment to make it. Some sites suggested that you push the cooked apples through the holes in a colander to get the same effect, without buying the equipment. I just couldn't see the use in that either!

I finally came across THIS site, and that was that.

There is no recipe to post, as I did what I often do and just added a little here and there until it tasted the way I wanted. I thought I'd post anyway to add another resource to the web that highlights just how simply we can all have our own homemade applesauce, that tastes so much better than store bought!

I had about seven or eight large, red apples. I don't know the precise type. I washed them and cut them away from the core. I removed the bruises.
I cut them into slices, just like I was going to give them to the kiddos for a snack.
I put them in the Crock Pot, on low, and left them alone for three hours. When I came back to them, I poked them with a fork to find that they were getting really soft.
I added some lemon juice, cinnamon and sugar, stirred them, and put the lid back on for another hour.
I tasted a piece of apple and added a little more sugar, lemon juice and cinnamon and topped it off with some nutmeg.
I stirred them thoroughly with a fork and turned off the heat.
I put the apple mixture into my food processor and flipped it to the highest setting for thirty to sixty seconds.

That's IT! It's absolutely fabulous! If any of it survives the next twelve hours, I think some of it will be going into muffins first thing in the morning! :)

Banana Bread

2009-02-26T12:59:00.013-07:00

This is another recipe from my index cards that I'll continue to publish to this new food blog. I wish I had started taking pictures of foods earlier so I could post pictures! I've made banana bread at least ten times in the last few months.

I should make it clear that I am NO baker. Things that may come easily to people who are (bakers), did not come easily to me. I am much more comfortable on the stove and am quite happy that this recipe turned out well. Had I known that there were SO many variations of bread recipes, I may not have stressed so much about it! <--- Who am I kidding? I'm happily neurotic! I had several loaves that weren't quite right, but were still pretty good to Mike and I, when I started putting different amounts of things together. The problem was getting Riley (now 17 months) to eat it, too. He won't eat banana by itself, so I started working on a banana bread recipe that would satisfy HIS pallet. I'd like to note before even typing the recipe that I would be happier with a quarter cup LESS sugar than what I'm about to list. The kids (OF COURSE) like it this way ...
2 1/4 cups flour blend (*)
1 1/2 cups sugar
1 tbsp. + 1 cup butter, softened
1 cup mashed banana (fully ripe - 2 to 3)
2 eggs
1 cup sour cream
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. almond extract (*)
1 1/2 tsp. allspice
1 cup chopped walnuts powdered sugar for dusting

Preheat the oven to 350 degrees.
Mix the butter and sugar.
Add the eggs, sour cream, bananas, extract, and mix well.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the wet ingredients and mix. Just mix until the dry ingredients are moist. Don't overdue it (*)
Fold the nuts into the batter.
Spray a 9 X 5 loaf pan with baker's spray (the stuff with the flour already in it).
Pour the batter into the pan and bake it for 55 to 57 minutes. (*)
Once a toothpick comes out of the center clean, move the pan to a cooling rack for five to ten minutes.
You can now flip the loaf out of the pan and put it on your plate/tray of choice.
Dust the top lightly with powdered sugar (optional).
Store it in an airtight container in the fridge.

Riley will snack on banana bread for breakfast, snack, dessert ... ANY time. Picky toddlers eating fruit ... good times. ;)

(*) Flour blend = equal parts all purpose flour, wheat flour and wheat germ. I got this idea from "The Sneaky Chef" - a FABULOUS book by the way. I incorporate it whenever I get a chance.

(*) Vanilla extract is fine, too. I used almond extract with the allspice because I wanted a "different" flavor.

(*) I have messed up MANY baking attempts by over mixing the batter. I couldn't figure out why my cookies, etc. would turn out flat or hard, or just plain weird. I was using a hand mixer instead of just stirring with a good old spoon. I was over mixing and messing up the consistency of the dough!

(*) All ovens are different. The time I listed is precise for the oven in this apartment.

On a side note ... Jessica Seinfeld's banana bread recipe was a BIG hit at our house, after SO much time was spent developing my own (of course, lol). I'm not sure how she'd feel about me adding her recipe after my own, so I'll just give you a tip: The cauliflower taste in it is strong, and therefore NOT delicious in banana bread. For the bread to actually be "deceptively delicious", I lightly sift powdered/confectioner's sugar on the top, cut it into slices (once cooled), put it in an airtight container, and refrigerate it. When it's chilled, you can't taste it!

View printable recipe here.

Spinach Risotto

2009-02-25T19:35:00.004-07:00

One of tonight's side dishes was spinach risotto. Three out of four of us (Mr. Riley averts all things green) really LOVE this. I thought it would be appropriate to have such a tasty dish be the first post with pictures for this blog!

1/4 cup butter (*)
2 peeled, whole cloves of garlic
3/4 cup risotto
1 1/2 cups low sodium chicken broth
1/4 to 1/2 bunch of fresh spinach leaves (rinsed and loosely chopped)

Add the butter and garlic cloves to a sauce pan, medium to medium high heat.
After the butter is melted, add the risotto. You want the risotto to absorb the butter (and garlic flavor). This will take roughly five minutes. The picture below is about thirty to sixty seconds before the next step in the process.

Once the butter and risotto have combined, and the risotto is almost sizzling, add the broth.
Put a lid on the pot and occasionally check the fluid levels, giving it a quick stir. When you stir it, you can verify that you don't have the heat too high by making sure the risotto isn't sticking to the bottom of the pan.
When the liquid is almost gone, add the spinach leaves. Stir, and cover.
Cook another two to three minutes (until all of the broth is absorbed).
Remove the garlic cloves prior to serving.

Simple and delicious. Just the way I like it!

(*) I use "I can't believe it's not butter", instead of real butter.

Salmon Rub

2009-02-25T11:40:00.001-07:00

It's been a while since we had salmon. As I said in this morning's first post, I'm typing up the recipe cards I've added to my recipe box to get this new blog rolling.

This is a favorite of mine. I could eat this two or three nights a week without any qualms. None of us like leftover salmon either, so that's all the more reason to gobble it ALL up when we do have it.

This rub has a little spice and sweetness. I know that I got the idea from somewhere, but changed it and added to it until I got it the way we liked it and never looked back.

2 tbsp. brown sugar, packed
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 to 2 tbsp. extra virgin olive oil

Mix all of the seasonings together. You can double the amounts and store some for another time in a small, airtight container.
Drizzle the olive oil over the salmon (about 1 lb.), and gently rub it (or brush it) to be sure the entire surface is covered. This is only necessary for the side without the skin.
Sprinkle the seasoning mixture over the salmon and pat it in. I am VERY generous with the seasoning, but you may want to start off light if you're not sure.
Grill or pan fry the salmon! Voila!

Just typing it up makes me want to have this for dinner. We need to pick up some wheat germ from Fry's when Riley wakes up from his nap. Guess who's going to check the price for salmon!

Five Minute Chocolate Cake

2009-02-25T10:49:00.000-07:00

I got the original recipe for this from an email. I have no idea who to thank for it, but thanks ARE due! I didn't change a thing, except for omitting an optional ingredient. I've made this at LEAST five times already.

Due to the fact that this makes chocolate cake readily accessible, and FAST, this could be considered DANGEROUS. Exercise caution (or maybe we should exercise afterward, lol)!

4 tbsp. flour
4 tbsp. sugar (regular white sugar)
2 tbsp. cocoa powder
1 egg
3 tbsp. milk (I use soy milk. Not because it's healthier, but because we like it.)
3 tbsp. vegetable oil
splash of vanilla extract
large coffee mug
microwave

Add dry ingredients to mug and mix well.
Add and mix the egg.
Add and mix the oil and milk.
Add vanilla and mix.
Microwave for three minutes.

Seriously. That's it!

This NEEDS a title! It's SO good!

2009-02-25T09:15:00.000-07:00

I've made this a couple of times now and still can't think of what to call it. I came up with this one night by just tossing things into the pan, mad scientist style. After we tasted it, I scrambled for paper to jot down what I'd done.

1 lb. boneless, skinless chicken breast (cut into strips)
1/2 an onion, diced
4 cloves of garlic, minced
1/4 cup extra virgin olive oil
1 can (4 oz.) chopped mushrooms
1 container of grape tomatoes, sliced about three ways (any tomatoes, diced, preferably fresh)
1 can (14 oz.) low sodium chicken broth
3/4 to 1 cup shredded parmigiano reggiano (*)
1 to 2 tbsp. butter (adds a richer flavor to the sauce)
2 tbsp. parsley
2 tbsp. basil
1 tsp. ground ginger (*)
salt and fresh ground pepper to taste
rice
cooking spray, or 1 tbsp. extra virgin olive oil

Do your slicing and dicing first (onion, garlic, tomatoes, chicken).
If you are using rice that takes twenty minutes, you want to start it early.
Heat skillet/frying pan between medium and medium high.
Add the extra virgin olive oil, onion, and garlic. Saute one to two minutes.
Add the tomatoes, mushrooms, and seasoning and saute another two to three minutes.
Add the butter and broth and bring it to a slow boil.
Add the parmigiano reggiano, stir and simmer.
In a separate skillet, either use your cooking spray or add the extra tablespoon of extra virgin olive oil and cook the chicken pieces. You want each piece to be white. Chicken should always be cooked thoroughly.
Serve by first scooping the rice, add chicken, and then the "sauce" to your liking.
You can lightly sprinkle (just a pinch) of extra shredded parmigiano reggiano and freshly ground pepper on top if you'd like.

This will be made in our house again and again.

(*) I use the "good stuff", parmigiano reggiano, when I can. However, any shredded parmesian cheese does the trick
(*) I'm hoping to pick up some fresh ginger soon and will have to experiment with amounts to use when I get it.

New blog, new ideas ...

2009-02-25T08:34:00.000-07:00

Last night, I imported the recipes from my other blog into this one. I decided to make a separate blog, just for the food.

I've been following several food blogs and decided that it makes more sense to give the recipes and the family things their own space.

Am I expecting a large audience? Nope. I am, however, much happier with typing recipes than filling out cards for my recipe box. I guess that over time, my wrist decided it didn't have a healthy relationship with the pen!

So here's what I'm thinking:

All the food blogs I like have pictures of the recipes. I can do that. Will I have the patience to take pictures step by step? I doubt it. ;)

I aim, at least once a day, to make something that at least half of the family would like to eat again. Why not take pictures and post it? Even if it's only for our own use again and again!

Instead of hesitating to post simple recipes, like the delicious balsamic vinaigrette that no one except me wants on their salad (Mike and Paige both like Ranch, though Paige still thinks that eating salad is more perilous than waterboarding), I'm going to post it anyway.

I'm going to (with time ... we DO have a toddler) bust out what HAS made it into my recipe box and type it up. I may even add pictures the next time it greets our table.

I've been told that all it takes to make a recipe "your own" is to alter the ingredients to your liking, and write the instructions your own way. I do that all the time. So why not post them?

That's what I thought ;)

Banana Chocolate Chip Muffins

2009-02-20T19:39:00.000-07:00

I found the original recipe here: For the love of cooking

I didn't have everything her recipe called for, so I changed it very slightly. I had three bananas on the counter that were about a day away from nogoodsville, and had to do something with them! I usually make the Deceptively Delicious banana bread, but I've made it SOOOO much that I couldn't stand the thought of making it this week!

1 3/4 cup of the Sneaky Chef's flour blend (equal parts all purpose flour, wheat flour and wheat germ)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp vanilla extract
3 ridiculously ripe bananas
3/4 cup milk chocolate chips

Preheat the oven to 350 degrees.
Line a muffin pan with paper muffin cups.
Mix the dry ingredients, except for the chocolate chips, until well combined.
In a separate bowl, mix the wet ingredients.
Add the dry ingredients to the wet ingredients, a little at a time. Don't over stir it!
Fold the chocolate chips into the batter.
Scoop the batter into the muffin cups, and fill about 3/4 of the way.
Bake for fifteen to twenty minutes. Watch for them to be golden brown. You can insert a toothpick into the center to see if it comes out clean, however, the chocolate chips will make the toothpick wet if you "hit" one.
Cool on a wire rack for ten to twenty minutes, if you can stand to wait that long! :)

Chicken Parmesan

2009-02-20T18:29:00.000-07:00

I type this overly stuffed. It didn't look like too much on the plate, but MAN ... I really overdid it! I had two chicken breasts thawed in the fridge, totaling about a pound. It's from the last mega chicken sale at Sprouts. I divide the "family" packs and guesstimate pounds to bag and freeze. I'd seen a recipe (The Mommy Chef's blog) that used provolone cheese for "Chicken Parmigiano". I didn't follow her recipe, but I have to give her credit for what seemed to be chicken's perfect match!!!

I know I always say this when I share a recipe with anyone and everyone, but I'm going to say it again ... I am no good with measuring. The amounts I list are guesses (unless baking) and when I remake it, I won't measure then either!

My husband said, "That was better than I've had in ANY Italian restaurant!". :)

1 lb. chicken breasts (cut in half - thickness, not length)
2 tbsp. extra virgin olive oil
4 or 5 small cloves of garlic (we LOVE garlic)
2 tsp. Italian seasoning
2 tsp. onion powder
3 tsp. parsley
3 tsp. basil
½ tsp. salt
1 tsp. fresh ground black pepper
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
6 thick slices provolone cheese
8 oz. spaghetti noodles

* Preheat the oven to 350 degrees

* Heat the olive oil in a skillet/frying pan, medium to medium high heat. Sauté the garlic for about a minute, two minutes max. Add the (cut) chicken breasts. Sprinkle the chicken with ½ to 1 tsp. of onion powder, Italian seasoning, parsley and basil. Cook both sides for about two minutes. You want to cook them the majority of the way through, but not all the way.

* Prep an 8 X 11 baking dish by pouring in about 1/3 of both the sauce and diced tomatoes. Spread it evenly to cover the bottom. Sprinkle it lightly with parmesan cheese.

* Put the cooked chicken (and all garlic, etc. from the pan) on top of the layer of tomatoey goodness (LOL).

* Cover the chicken with the provolone slices. I put three slices over the top halves and three slices over the bottom halves, making a blanket effect.

* Sprinkle the mozzarella over the provolone, followed by the majority of what’s left of the parmesan.

* Pour in the rest of the tomato sauce and diced tomatoes, spreading it evenly over the chicken and cheese.

* Now’s the time to add the rest of the seasoning to flavor what would be a very bland tomato and sauce mixture.

* Top it with what’s left of the parmesan, and if you feel like it, it wouldn’t hurt to add a bit more mozzarella (I didn’t though).

* Bake for 30 minutes (and begin salivating).

* Prep the spaghetti noodles according to the package instructions.

* Serve the chicken, tomato, cheese concoction over the noodles. (You may want to unbutton your pants to prepare!)

(Layout looks strange right? Word wouldn't publish it so I copy and pasted into notepad and then copy and pasted to my blog ...)

Cheese Burger Pie

2009-02-19T18:14:00.000-07:00

I gave this another shot last night (2/24/09) and got it right for myself, too. I'm leaving the original post below, and just showing the updated ingredients.

1 lb. ground beef
2 large cloves of garlic
2 rings (on its' side, slice through it twice) of onion, diced
1 tsp. ground cayenne pepper
1 tsp. chili powder
1 tsp. Italian seasoning
fresh ground pepper, to taste
1 can (14.5 oz) diced tomatoes
1/4 cup mozarella
1/2 cup shredded cheese (mix)
1/4 to 1/2 cup shredded Parmesan cheese (+ a little to sprinkle on top)
1/4 cup carrot & sweet potato puree (I didn't have any thawed last night, but would've)
3/4 cup cottage cheese
1 tube crescent rolls (most of)

This may go without saying, but I sauteed the garlic and onion for a couple of minutes before adding the ground beef. I added the seasoning to the beef while it browned, and added the tomatoes to it prior to stirring in the cheese.

______________________________________________________

I get SO tired of ground beef. BUT ... it's cheap. Cheap is a necessity for us (as well as many others) right now, so I went on a quick internet search for ideas before making dinner tonight. I came across this: Lasagna Pie

I didn't have some of the ingredients, but I don't think I've EVER followed a recipe exactly, so it wasn't a problem. I also have a problem with measuring (LOL). So, the amounts I list are a semi-educated guess.

1 lb. ground beef
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cayenne pepper
1 tsp. Italian seasoning
4 oz. tomato paste
1/4 cream cheese
1/2 cup shredded cheese (mix)
1/4 cup shredded Parmesan cheese (+ a little to sprinkle on top)
1/4 cup carrot & sweet potato puree
1/2 cup cottage cheese
1 tube crescent rolls (most of)

Preheat oven to 350 degrees.
Brown the ground beef, with seasonings and puree. Drain if necessary.
Add the shredded cheeses, cream cheese and tomato paste to the beef. Stir together and cook until warm and combined.
Scoop the cottage cheese into a 9" pie plate and spread it evenly to cover the bottom.
Add the beef mixture to the pie plate, over the cottage cheese.
Unroll the crescent rolls and tear off half of it (four triangles). Place it over the middle of the pie plate/mixture. Tear off pieces of remaining dough to cover the rest of the "pie".
Sprinkle Parmesan over the top.
Bake for 20 minutes, checking regularly to avoid burning. Crust will be a medium to dark golden brown.

I served it with mixed "Italian" vegetables.

Mike and Paige liked it a lot. That's why I'm typing it up as is. I thought it was so, so. Riley wouldn't even consider eating it (LOL).

Next time, I will add chopped onion to the beef while browning it, as well as fresh chopped garlic. I will reduce the tomato paste to 2 to 3 oz, or replace it entirely with diced tomatoes. I've never been big on tomato paste. I will also increase the Parmesan a bit.

Banana Teething Biscuits

2008-10-29T23:17:00.000-07:00

Teething Biscuit Recipe - from an unknown source

1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda

Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
Bake at 350 degrees F for about 1 hour or until firmly set.

Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

Coconut Macaroons

2008-04-22T19:00:00.000-07:00

Ingredients:

4 large egg whites
Pinch salt
1 tbsp chocolate syrup
3/4 cup sugar
2 1/3 cup sweetened shredded coconut, lightly toasted

Preheat the oven to 350 degrees

Use your mixer to whip the egg whites until they become white and stiffen.

Add your sugar in three parts, and keep whipping until the egg whites are very stiff.

"Fold" in the toasted coconut.

Drop the mixture by the spoonful onto a cookie sheet covered with parchment paper.

Bake for 15 to 20 minutes.

The chocolate syrup makes them a little darker, but you're looking for a nice golden/tan color. The inside will be a bit moist.

Let them cool and dig in!

(It made 24 for me, but depends on your spoonfuls)

I think that next time I might add some almond OR vanilla extract ... we'll see

Coco NutZ Crumb Cake

2008-04-06T17:52:00.000-07:00

3/4 cup sliced almonds
1/4 cup pistachios
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups + 2 tablespoons sugar
1 1/2 sticks butter, melted
1/3 cup milk
1/4 teaspoon almond extract
3/4 cup sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan, or 8 X 11 oven pan.

Combine ½ cup of almonds and ¼ cup pistachios in a food processor. Pulse them until finely ground. Put them into a medium bowl. Add the flour, baking powder, and salt. Stir and set aside.

In another mixing bowl, use an electric mixer to beat the eggs and sugar together. Add the butter and milk (I always use soy milk). Stir in the almond extract and ½ cup of coconut. Slowly add the dry ingredients from your other bowl. Pour your batter into your prepped pan.

I put ¼ cup of sliced almonds and ¼ cup shredded coconut onto a cookie sheet for two minutes in my preheated oven to toast them a little, and then spread it evenly over the top of the batter before putting it into the oven.

Bake fifty minutes, and then let it cool on a wire rack.

Coconut Chicken and Rice

2008-03-19T18:30:00.001-07:00

2 ½ Tbs. Corn Starch

2 ½ Tbs. Soy Sauce

2 ½ Tbs. Water

4 or 5 Garlic Cloves, minced

1 ½ to 2 lbs. Boneless Chicken (I cut up breasts into about two inch strips)

6 Tsp. Canola Oil

1 to 1 ¼ Cups of Chopped Green Onions

2 ½ to 3 Tsp. Ground Ginger

1 to 1 ½ Cups of Coconut Milk

4 Tbs. Lime Juice

4 Tsp. Sugar

Prepare your rice first, and put a lid on it to keep it warm.
Mix the cornstarch, soy sauce, water and two cloves of garlic in a bowl. Coat your chicken with it. It's not going to hurt to have a little more than you need if you want to add extra (keeping proportions).
Heat three teaspoons of oil (medium high). Cook your chicken (in the oil) for three or four minutes on each side and then take it out of the pan.
Put another three teaspoons of oil in your pan and sauté the green onions for a minute or two. Add the rest of your garlic and ginger and cook another minute.
Put the chicken back into the pan and finish cooking it. Once done, add your coconut milk, lime juice, and sugar.
Serve over rice.

Even Paige cleared her plate!

Baklava Roll-Ups

2008-03-18T14:53:00.000-07:00

I made these this afternoon and we dig 'em!!!

Grabbed the recipe from Sandra Lee/Food Network:

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

I am quite happy with the discovery of phyllo dough and will be using it again shortly!

Sweet Potato Breakfast Bars

2008-02-27T12:33:00.000-07:00

Not only did this get Paige to consume OJ, which she hates, but it also got Mike to eat sweet potatoes, which HE hates!

1) Wash and scrub 5 sweet potatoes. Pierce them with a fork, and microwave on high until they're soft, about 8 minutes. While the sweet potatoes are cooking, heat your oven to 400 degrees.

2) Cut the potatoes lengthwise, scoop out the flesh, and place in a large bowl. Add 1/4 cup sugar, 2 tbs. cinnamon, 2 tbs. extra-light olive oil (or you can substitute canola oil - just don't use regular olive oil because the taste will be too strong), 2/3 cup maple syrup, and 3/4 cup orange juice (Leach opts for the calcium fortified kind). Stir in 4 cups quick-cooking oats and mix well.

3) Lightly grease a 9" X 13" baking pan. Pour mixture evenly into pan. Bake 23 minutes. Let cool 10 minutes. Cut into 24 squares - you can serve immediately or store for three days in an airtight container.

(Parents reader Maureen Leach)