Tuesday, December 28, 2010
Thursday, December 16, 2010
This recipe is a combination of two of my mom's recipes which are great stand-alone recipes. I don't know why I can't just leave well enough alone.
Now I really need to go to bed, because I've spend entirely too much of this day thinking about cupcakes. I know these are bad photos. They were just meant as text message temptations to my sister.
Friday, December 10, 2010
Yesterday I spent 10 minutes unsubscribing to every sender in my junk email box. Today I received very few junk emails. My computer does a great job of sorting my junk mail, however, my phone does not. Today I received very few junk emails. Mission accomplished!
I was getting email every day from....
Thursday, December 9, 2010
Most importantly, I chose Red Iguana. Where's your favorite lunch spot? What do you usually eat for lunch?
Thursday, December 2, 2010
Wednesday, December 1, 2010
Saturday, November 20, 2010
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup chopped white chocolate
1/3 cup buttermilk (or sour milk)
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract
Step 2: In a large bowl, whisk together the flours, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Step 3: Stir in the chopped white chocolate.
Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and divide dough in half. Pat the dough into a two circles about 6 inches round and about 1 1/2 inches thick. Cut circles into 8 pie-shaped wedges (triangles).
Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the milk and sprinkle a little sugar.
Step 7:Bake for 12-15 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Monday, November 15, 2010
BTW, we think The Bee Movie should be inducted in some kind of hall of fame. We also love, love, love Night at the Museum: Battle of the Smithsonian.
Saturday, November 13, 2010
Since the beginning of January 2010, an anonymous teacher has been eating the school lunch every day. On her blog Fed Up with School Lunch, she posts a photograph and shares her thoughts on the lunch fare du jour.
Check out her blog today (11/13/10) and see if her open thread question looks familiar ;) Hint: Read my last blog post titled "Spinach Garlic Toast."
Thursday, November 11, 2010
True story of the day: My second-grade daughter was a lunch helper at school today. With that she earned a treat. I think it is great that she earned a reward for helping in the lunchroom. It was 2 cookies and a chocolate milk. So guess what she chose to eat for lunch? The "treat" or the home-packed turkey sandwich, cucumbers (which she typically loves), and grapes? I'd be lying if I said I wasn't a little bugged. How would you feel about that situation?
Another P.S. She loves working in the lunchroom. The very act seems to be reward enough.
What do you put in your kid's lunchbox that they love (and is healthy?)
Saturday, November 6, 2010
Saturday, October 30, 2010
Friday, October 29, 2010
Add this podcast to your playlist today! It's practical and inspiring.
I hope to read this soon.
Wednesday, October 13, 2010
Fettuccine with Italian Sausage and Vegetables
Adapted from Real Simple
- ¾ lb fettuccine (white OR whole wheat)
- 1 lb Italian sausage (casing removed)
- 2-3 T Olive oil
- 6 cups thinly sliced cabbage
- 3 cups match stick carrots
- 1 bunch green onions (greens only)
- ¾ cup chicken broth
- pinch of nutmeg
- 1/3 cup grated parmesan
- salt and pepper, to taste
Brown sausage in a skillet; remove. Add olive oil and veggies to skillet; cook over med-hi heat for about 6 minutes. Add chicken broth and simmer until tender; 3-4 minutes. Toss with cooked fettuccine, nutmeg, sausage, salt, pepper, and parmesan cheese.
P.S. Sorry no photos. These days I can barely find clean plates and forks to eat dinner from let alone photograph it!
Sunday, October 10, 2010
Tuesday, August 17, 2010
Tuesday, June 15, 2010
Many of you know my fear of Sunday Treat Night (no offense M!) My kids just seem to gorge on anything they can stuff into their cute little faces and they LOVE it. Some of you may be snickering right now thinking that I'm warping my kids by trying to withhold the finer pleasures in life (Oreos, Cheetos, Doritos, Jello, okay, you get it, the "O" family from the nutritional chart.) And I'm not naive, I know some of you think that they will someday turn on me and spend all of their lunch money on purely processed fat, carbs, and sugar! I will try to control them for just a little longer. My point is, that I am the neighborhood rebel, and I am trying to revolutionize treat night one carrot stick at a time! Last week I took a delicious, savory hummus. This week I took granola. Thanks for the recipe K. We love it. D eats it on his yogurt every morning. I had a colorful hummus photo, but I can't find it. Sorry. But, if you want some new images, visit me here. And, enjoy the recipe.
Red Pepper Hummus
- 1 red bell pepper (or roasted red pepper in a jar. Much quicker!)
- 2 tablespoons olive oil
- 2 14-oz cans chick peas
- 1 tablespoon garlic
- 2 tablespoons tahini (sesame seed paste)
- 1 fresh lemon, juiced
- ½ tablespoon black pepper
- 1 teaspoon-1 tablespoon red pepper sauce, to taste (optional)
Place olive oil on red pepper and roast in hot oven or broiler until skin separates and/or begins to blacken. Remove seeds and stem and place in food processor or blender with all other ingredients. Blend until smooth.
Serve with pita, Ak-Mak crackers, cracker bread, or crudités. You can find Ak-Maks at most grocery stores.
Saturday, June 5, 2010
Asian Cabbage Salad
Lots and lots of shredded baby Bok Choy
1 red pepper, thinly sliced
1 can of mandarin oranges, rinsed
Lots of grilled Chicken, chopped, sliced, or diced
1 cup orzo pasta, dried
3-4 green onions (greens only), sliced
Lots of crisp wontons
¼ cup Apple Cider Vinegar
¼ cup Rice Wine Vinegar
½ cup Sugar
1. Cook orzo and rinse with cool water when finished. Toss with a little EVOO to keep it from sticking together.
2. Crisp Wontons by spraying with olive oil, bake at 400 for 7-10 minutes
3. Season and grill chicken, then chop or slice.
4. Chop, slice, and dice veggies.
5. Toast almonds
Toss all ingredients. (If you don’t think you will eat all of it at once, serve wontons and almonds as a garnish.Confessions and/or advice:
- My kids were ultra dramatic about the whole Bok Choy thing. I should’ve told them it was lettuce (that’s advice.)
- I burnt the first batch of won tons.
- I severely overcooked the second batch of won tons (this is very obvious in the photo.)
- I burnt the almonds in the toaster oven.
- I was so busy burning things inside that I forgot about the chicken. The chicken was a close third in the area of burning.
- Be careful when you are cooking things (more advice!)
- We don’t usually eat our meals on fancy red plates. That was for a photo op only ;)
- Half of my Bok Choy still remains. Any ideas?
Saturday, May 15, 2010
Tuesday, May 11, 2010
Monday, May 3, 2010
Monday, April 26, 2010
Thursday, April 15, 2010
Wednesday, March 31, 2010
4. Practicing photographing food
5. Photographing food for a local gourmet club (click here for photos!)
8. Laundry (maybe I should photograph this!)
10. Waiting… for the next project. Here’s a hint…
BTW part II, my food photography is emerging. I’m resisting the idea of flash photography, because I’m still working on natural light. I’m sure I will give in soon and buy a flash.
Thursday, March 4, 2010
Saturday, February 27, 2010
This morning I picked up a basket of organic produce worth more than $60 for only $25. It's all part of a food co-op that uses collective purchasing to get high quality food at prices usually reserved for grocery stores and restaurants. The co-op offers conventional and organic at different locations. You have to order on Monday because there are a limited amount of baskets per site. You do not choose the contents of the basket, but all of the produce was very fresh.
In the organic basket I got avocados, pears, apples, strawberries, blueberries, lettuce, broccoli, cauliflower, swiss chard, and beets, celery.
I also ordered an additional "asian" produce basket for $9. There was green onions, snow peas, bok choy, napa cabbage, coconut, basil, and mushrooms.
I am so excited about this fresh food option that I wanted to share it with all of my friends and family!
Occasional volunteering is encouraged. Since it was my first time, I'm not sure what it entails.
Check it out! Register as a member and you will get an email reminding you to order on Monday.
Thursday, February 18, 2010
Wednesday, February 17, 2010
Saturday, February 13, 2010
One of her commentors, Gram, commented “... where did we get this girl? .. very good ideas, but hard to change old ways of eating.” I get that from my family and friends a lot. And to Gram (and the rest of you unbelievers), I say, it’s baby steps. You can do it!
I have to admit that my list of organic produce has decrease since moving back to Utah. It’s not as readily available in my neck of the woods. But, with all of the recent hype, I’m back in the saddle. This week I’m in search for local poultry and meat.
Here are a few things we do to increase the nutritional value of food at our house.
Canning… Thanks to my parents and grandparents, I have learned the art of canning. During the past couple of years, I’ve canned my peaches and pears in white grape juice. Then, my kids can drink the juice (well technically they could drink the sugar water!) You can buy canned fruit packed in juice. Just keep your eyes open. Walmart has it.
One of our favorite breakfast foods is Oatmeal with canned peaches sweetened with the juice and cinnamon. Maybe a dollop of plain yogurt!
Another breakfast idea…. Smoothies…. Some people call this a green smoothie. We make these when we are in a rush and we need to slurp down a nutrient-dense breakfast quickly. My kids gulped one down before hitting the slopes after lunch
Orange Juice or pineapple juice
Frozen berries (the darker the better), I use the frozen blend from Costco or frozen blueberries
Fresh spinach (a couple of big handfuls)
Huge scoop of plain yogurt
My kids and husband love these smoothies and, yes, they even know that the spinach is in there.
Thursday, January 14, 2010
Thanks goodness she's not allergic to cheese.
Now that I’ve made it know that I’m a total food snob. I will be giving you a recipe for Mac and Cheese. Ha! What can I say, I’m two-faced. I’ve tried several times to make mac and cheese to no avail. And now I know the secret… Don’t use whole wheat pasta or 1% milk. Go for the real deal. Enriched noodles (the cheaper the better,) whole milk, all of the butter. All of my dairy, products were hormone-free and this is very important since I used some of the most fattening dairy products available. Hormone is more concentrated in fat.
The only few changes I made to this recipe were…
Ziti subbed for elbow macaroni
Fine homemade bread crumbs baked on top
½ tsp of dry mustard added to the sauce
I am going to try a combo of sharp white cheddar and Gruyere (I don’t even know what this is, but Rachel R. likes it) and I’m going to add a dash of paprika (because Martha’s mom always added it to her mac and cheese.)
We served it with steamed broccoli and sliced oranges and even had enough for me, the boy and the baby for lunch the next day. This is amazing because Dex doesn’t do leftovers. I don’t fight him over it though because I LOVE leftovers.
OH! I ALMOST FORBOT. DON'T EVER LET THE SAUCE COME TO A BOIL... THIS WILL MAKE IT GRITTY. SMOOTH IS MUCH BETTER. I LEARNED THAT LITTLE TRICK FROM GOOGLE. GOOGLE KNOWS EVERYTHING.
The Everyday Macaroni and Cheese
8 oz. dry elbow macaroni
2 tbsp. Tillamook® Unsalted Butter
2 tbsp. all-purpose flour
2 cups whole milk
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups (10 oz.) Tillamook® Medium Shredded Cheddar Cheese, divided
Preheat oven to 350° F. Lightly butter a 2-quart shallow baking dish.
In a large pot, bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and macaroni. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.
Prepare sauce while pasta is cooking. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes. Add salt, pepper and 2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in pasta. Pour into prepared baking dish then sprinkle top with remaining cheese.
Bake 15-20 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving. Serves 4-6 Prep Time: 20 minutes Baking Time: 15-20 minutes.
Tuesday, January 12, 2010
More importantly, I love to eat.
I have loved it my entire life.
Hamburger casserole was my special dish at age 12.
I moved to college.
I was on a very limited budget.
Semi-homemade meals from cheap, prepackaged, frozen, processed foods were at one time inspiring to me ☹
I had a baby.
Much to my family’s dismay, I became a label reader.
My husband was a medical resident; I was still on a very limited budget.
I moved to Michigan and started shopping at Trader Joe’s. (click here to send them an email and strongly encourage that they come to Utah.)
Labels in our home typically DO NOT include…
MSG (monosodium glutamate)I do 90% of my grocery shopping at Neighborhood Walmart and Costco.
Hydrolyzed vegetable protein
Autolyzed yeast Extract
Artificial flavor or color
Preservatives (this is hard to get away from)
Dairy products with hormones
High Fructose Corn syrup
The other 10%; Albertson’s, Good Earth, and Trader Joe’s imports.
I had a couple more kids.
The baby seems to be allergic to eggs and peanut butter.
Now, I’m so glad I learned to be a label reader.
I live to eat; the doctor eats to live.
I skim recipes; I change, substitute, alter, and disgard ingredients constantly.
That being said, I don’t bake often. (Only if I really have to.)
We’ve never eaten the exact same dish twice in 11 ½ years. ☺ My claim to fame!
I want to share my exciting new and old recipe with YOU. Sorry if it was once your recipe and I altered it.
If you try my recipe, tell me about it. Did you like it, hate it, change it; how and why?
Since the doctor could live off of oatmeal, scrambled eggs, and chips and salsa, I want someone to be excited with me about food and about cooking.I saw half of the movie Julie and Julia (before I fell asleep) and thought it was inspiring. Not inspiring enough to cook fattening French cuisine for a year, but enough to get excited about sharing my thoughts on food.
I love photography, but I don’t usually click photos of our food. I love hot food. But I’ll try to post a few images here and there.
A friend recently shared a recipe for No Knead Bread. One of my hobbies for the last several years has been perfecting my sourdough bread recipe from my homemade start. Well, I thought it was perfect (and perfectly easy) until this came along. I’ve made it once or twice a week for the past several weeks. There are about a gazillion of these recipes online so find one that works for you. So with out further adieu…
No Knead Bread
3 cups flourP.S. The photo of the bread is my sourdough bread NOT No Knead Bread...
or 1 cup whole wheat flour and 2 cups white flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups water
Mix together the dry ingredients.
Mix in water until the water is incorporated.
Cover with plastic and let sit 8-18 hours. (the longer the better)
Transfer to well floured surface, coat with flour, cover with floured towel and let rise about 1 ½-2 hours.
After 90 minutes of rising, preheated a cast iron pot or soup pot to 450 degrees for 30 minutes.
Bake covered for 30 minutes.
Remove cover; bake an additional 10-15 minutes.
Let cool completely on rack.
Consume bread, be happy.
Further notes: This method of baking is quite forgiving if you alter the ingredients and proportions. One of the great things about a bread recipe that is so easy and involves just one loaf at a time is you don’t feel like you’re risking a lot if your experimenting goes awry.