The Family Foodie

New Year's Interviews with Kids

2012-01-05T11:22:00.000-08:00

This year I got an idea off somewhere online to do New Year's Interviews with the kids. Oh, I wish I had thought of this and done it all these years!! But at least they are still young, and it's never too late to start. It's not too late for you to start either! If you have a video camera, and want to record some serious cuteness, feel free to use the questions we did:
Depending on their age you might want to make these easier. Our kids are 6, 8, and 10.

1. What's your name?
2. How old are you?
3. What's your teacher's name this year?
4. What grade are you in at school?
5. What is your favorite color?
6. What does your Dad do during the day?
7. What does your Mom do during the day?
8. What is your favorite thing to eat?
9. What don't you like to eat?
10. Who are your friends?
11. Can you sing me your favorite song? Or play it on the piano?
12. What is your favorite thing to do?
13. Where is your favorite place to go?
14. What do you like about your Dad?
15. What do you like about your Mom?
16. What do you like about your brother/sister? (ask for each one by name)
17. What do you want to be when you grow up?
18. What is your favorite book?
19. Can you tell me a joke?

2011-12-21T06:52:00.000-08:00

I made this slow cooker recipe for my son's 4th grade class. I set up a Hot Chocolate Bar which was really fun: different flavors of marshmallows, whip cream, choc shavings, chopped candy canes, and candy canes to stir with! :) I made this recipe X 4 to serve the 28 kids in his class, and it fit in my large crockpot.

Triple Hot Chocolate Slow Cooker recipe

1/3 cup granulated sugar
1/4 cup unsweetened Dagoba cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla extract
1 cup heavy cream
1 (1 ounce) square bittersweet Ghiradelli
1 (1 ounce) square Ghiradelli white chocolate
3/4 cup whipped cream
6 teaspoons mini chocolate chips or shaved bittersweet chocolate

Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours.

Add cream. Cover and cook on LOW for 10 minutes.

Stir in bittersweet and white chocolates. Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips. (or like I said above, set out all kinds of toppings, and flavors of marshmallows, and you have a guaranteed party :)

Makes 6 servings.

Minted Potato and Chickpea Curry (Slow Cooker Recipe)

2011-06-24T07:37:00.000-07:00

from "The Gourmet Vegetarian Slow Cooker" by Lynn Alley. Serves 4. Easily doubled for leftovers or larger group.

I'm making this tonight, but not using the dried chickpeas, just canned, so it will be faster. I'm also going to serve it with brown rice, and some steamed veggies. Vegan.

ingredients
2 cups dried chickpeas
6 cups water
2 teaspoons pure chili powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeno chili, seeds and veins removed, finely chopped

directions
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender. (You may skip this step and substitute canned chickpeas if desired).

Remove the cover and gently stir in the chili powder, turmeric, potato, tomatoes, coconut milk and sugar. Add salt to taste, replace the cover, and continue cooking afor about 1 hour longer, or until the potatoes are tender.

Spoon into bowls and top each serving with 1 tablesppon mont and cilantro, and a pinch of chopped jalapenos.

Peppermint Meringues

2010-12-13T10:21:00.000-08:00

I was in Hawaii when all the food blogs had cookie week, so I've been having my own the past few days! I started out with a simple, but so delicious recipe from my Auntie.

These are so easy to make with kids! And they stand out in a cookie exchange. A lot of people are intimidated by making meringue, but don't be. Have your kids smash the peppermint candy canes in a bag, and they can even do the work of holding the mixer for you. Let them practice cracking eggs, and sprinkling the candy bits on top. SO easy, and SOOO yummy!

Makes 3 dozen. Allow total time of 3 hours until ready to eat, but prep time is only about 20 minutes.

ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

directions

In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container. Yield: 3 dozen.

Disney On Ice Denver 2010

2010-12-12T15:06:00.000-08:00

We had the amazing opportunity to attend Disney on Ice at the Pepsi Center on Thursday night. We had the best seats in the 8th row center! (I was hoping to write about this on Friday but have not been feeling well.) We have still been talking about that night though, as we such such a wonderful time!

We got to come early and meet Mickey and Minnie, and the kids got their pictures taken with them (to follow, hubby took the camera out of the country on a trip!) They were so cute and wide eyed! The characters were so friendly, and super cute!

It started out with the characters trying to figure out whose birthday it was, and a number where they all played keep away with the Mad Hatter's Hat. Then there was a Fantastia number that was AMAZING with brooms dancing on ice, on screen, and coming down from the ceiling. My daughters favorite was definitely the princesses! They did a "How do you know?" (you're in love) number where they introduced each princess and they danced with their princes. Mickey and Minnie throughout all of it were lost to each other and hopping all over the world trying to find each other again, so there were dances from all over the world. There were also dances for many holidays.

Probably my least favorite was the Halloween one, as we aren't into scary stuff, and I wasn't prepared for it. Otherwise, my favorite was definitely the amazing finale! All the characters were on the ice, and there were fireworks, and huge ribbons and fabric coming down from the ceiling. The kids loved the finale too!

The take home souveniours were expensive which was expected. Expect to spend at least $15 per kid for something decent to take home. Be prepared for people walking the isles trying to sell you stuff too!

I am so thankful to Feld Entertainment for the opportunity to attend, and for the tickets to give away!

Disney On Ice Winner Announced!

2010-12-01T08:31:00.000-08:00

Hello lovely readers!

Thank you so much to everyone that entered my Disney On Ice giveaway!

Today I get to announce the winner! Congrats to Miss Amy G!!!! You will receive a family 4-pack of tickets for the Thursday, December 9th, 2010 show at 7:00pm at the Pepsi Center in Denver ,CO.

You can still buy tickets, and check out my previous post for a special coupon code I have to offer my readers. I hope to see you there!

Layered Bean Dip

2010-11-16T13:28:00.000-08:00

I made this for a Book Club recently, and everyone asked for the recipe. It's something I got out of an old Cooking Light magazine. It is SO good you'll be shocked it's light! You can make this 24 hours before and leave it in the fridge until you are ready to bake it, so it makes for an easy addition to a menu when you are entertaining.

Layered Bean Dip

Serve with pita chips or baked tortilla chip. I double this for a large crowd and serve it in a 9X13 pan. This is a light version of a regular bean dip.

Yield: about 2 1/2 cups dip (serving size: 1/4 cup)

ingredients

1 (16-ounce) can fat-free refried beans

1 (15-ounce) can black beans, rinsed and drained

1/2 cup reduced-fat sour cream

1 cup bottled salsa

1 cup (4 ounces) pre-shredded reduced-fat Mexican blend or cheddar cheese

Chopped cilantro (optional)

preparation

Preheat oven to 375°.

Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.

Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.

Peanut Butter and Jelly Cookies - oh yeah!

2010-11-14T13:19:00.000-08:00

We made the BEST cookies this week! I do not say that likely. I am not a huge cookie person. And by that I mean I'm picky. A cookie pretty much has to knock my socks off to make me eat the extra calories. I'd take a cupcake over a cookie most any day. This one however knocked my socks and my stocking hat off. :D These cookies are so great because whether you are 4 years old or 80 they have that kind of comfort food yummy-ness to them, without wrecking your diet. Even better, they are sugar free, and gluten free folks.

So what are you waiting for?

Peanut Butter and Jelly Cookies

Prep Time: 15 minutes
Cook Time: 14 minutes
(Gluten and sugar free!)

¾ cup sugar substitute (I used Splenda)

1 large egg

1 teaspoon vanilla extract

1 cup creamy Trans fat-free peanut butter (it says creamy, I prefer chunky)

1 teaspoon baking soda

¼ cup sugar-free jam, any flavor (I used Blackberry)

Heat the oven to 350 degrees. Line a baking sheet with parchment paper.

Mix sugar substitute, egg, and vanilla together with an electric mixture on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.

Form dough into 24 (2-teaspoon) balls and place on the baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with ½ teaspoon jam.

Bake until lightly browned on the bottom, 12 to 14 minutes. Let cookies cool briefly on the pan, then transfer to a wire rack to cool completely.

Makes 24 (2 per serving)

Per serving: 140 calories, 11g fat, 2.5 grams sat fat, 6 g protein, 7 g carbs, 1 g fiber, 210 g sodium

Disney on Ice Family 4-Pack Tickets GIVEAWAY

2010-11-11T08:47:00.000-08:00

I am so excited for the opportunity to give away tickets to Disney on Ice here in Denver CO!

I remember going to Disney on Ice when I was little, and just having my jaw dropped, eyes wide, the whole time. I was dazzled, and it is still such a vibrant memory to me. I am so excited to take my kids this year, and to get to watch their eyes get wide, and have them experience the same thing.

Disney On Ice is going to present "Let’s Celebrate!" this December. It’s one colossal party on ice, with all your favorite Disney friends! Enjoy a winter wonderland with Mickey Mouse and Minnie Mouse, a Halloween haunt with the Disney Villains, a Very Merry Unbirthday Party, a Royal Ball with the Disney Princesses and more in a magical medley of holidays, celebrations and festivals from around the globe.

SOOO.... here's the scoop :)

I currently have 2 ticket offers if you are interested in immediately purchasing your tickets:

Ticket offer #1: Purchase a 4-pack of tickets for only $44 for weekday performances. Enter the code FFA4 at: www.TicketHorse.com/DisneyOnIce or call 1-866-461-6556 (Weekday = Thurs 7pm, & Fri 11am performances. Minimum purchase of 4 tickets required for 4-pack; additional tickets above 4 can be purchased at $11 each)

Ticket offer #2: Receive $4 off weekend tickets. You also enter the code FFA4 at: www.TicketHorse.com/DisneyOnIce or call 1-866-461-6556

A few things about the show this year if you are interested in purchasing immediately:

This is the first time ever this all-new Disney Celebration has come to Denver
This show is playing PEPSI CENTER only (not Denver Coliseum like usual)
OPENING NIGHT PRICE is only $14 – (!!)

The performance schedule is:

Thursday, Dec. 9 – 7PM
Friday, Dec. 10 – 11AM & 7PM
Saturday, Dec. 11 – 11AM, 3PM & 7PM
Sunday, Dec. 12 – 1PM & (5PM SPANISH PERFORMANCE)

The ticket prices are:

$75 (Front Row)
$42 (VIP)
$26
$20
$15
*Service charges and handling fees may apply

Tickets are on sale through TicketHorse at www.TicketHorse.com/DisneyOnIce, by calling 1.866.461.6556 and at the Pepsi Center Box Office.

GIVEAWAY

** You do not need a blog or website to enter this giveaway. You only need a VALID email address, and to live in the Denver Metro Area **

Buy It: Can’t Wait?! You can buy Disney on Ice tickets now using the great link I have provided for you above.

Win It: One lucky winner will receive a family 4-pack of tickets for the Thursday, December 9th, 2010 show at 7:00 PM at the Pepsi Center in Denver CO.

To Enter: With the holidays approaching, it's a wonderful time of year to reflect on all the blessings we have in life. Write a comment below and tell us what you’re thankful for for a chance to WIN tickets to Disney On Ice presents Let’s Celebrate!

Leave me a comment below and please leave a valid email address that I can contact you at if you are the winner!

You can enter for a family member or friend, but the person on the ticket MUST be present at the show. Tickets can be picked up at the Will-Call window with a valid photo ID before the start of the show on Thursday, December 9th 2010 7:00 PM.

Additional Entries

Post: Post a Blog/Facebook about this giveaway (please leave me a link ) in your comment.

Follow: Follow this blog (leave a comment below letting me know you did this)

Twitter: Follow me on twitter and tweet about this giveaway (once per day)

You will have until 11/30 to enter this contest. The winner will be announced using random.org on 12/1 .

Please remember to leave 1 comment per entry or they will not be counted separately.

(All additional entries are optional and worth 1 additional entry each)

Winner will have 24 hours to claim their prize or a new winner will be selected.
Get your entries in, and be sure to spread the word!
** I was given review item free of charge for review on my blog. No cash compensation was received. All ideas and opinions in this review are my own, unless otherwise stated. Information about the company may be paraphrased or quoted.**

I would like to say a special thank you to Feld Entertainment for this opportunity.

Portobello Burgers

2010-11-09T20:38:00.000-08:00

Even though the time of year to grill on the back porch is over (at least for us :) I still like a good vegetarian burger once in awhile. We had these the other night and they were fabulous! The kids loved them too, and I got a table of thumbs up :). I ate mine with no bun, and some chipotle rance sauce drizzled on top. I can't wait to have them again.

Portobello Burgers
Meaty mushrooms — combined with protein-packed textured vegetable protein (TVP), provolone cheese, and sun-dried tomatoes — make these vegetarian burgers hearty and super flavorful. TVP is a favorite vegetarian source of nonanimal protein and can be found at health food stores. If you have extra time, form the burgers ahead and refrigerate for 30 minutes for easier handling.

6 servings
Prep time: 20 minutes
Start to finish: 25 minutes

ingredients
1 cup textured vegetable protein (TVP)
4 ounces provolone cheese, shredded (1 cup)
1 large egg, lightly beaten
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
3 medium portobello mushrooms, stemmed and chopped
1 small onion, finely chopped
1 small zucchini, coarsely grated
1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
Salt and freshly ground black pepper

instructions
Combine TVP, cheese, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl; stir to mix well.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and sauté until fragrant, 30 seconds. Add mushrooms, onion, and zucchini; sauté, stirring often, until vegetables are softened and liquid is evaporated, 8 minutes. Stir in tomatoes. Add vegetable mixture to egg mixture; stir to mix well. Cover and let stand 5 minutes.

Shape vegetable mixture into 6 (3-inch) patties. Heat remaining oil in a clean skillet over medium heat. Cook patties, turning once with a wide spatula, until lightly browned, 3 minutes per side.

Recipe from The South Beach Diet® Quick & Easy Cookbook.
For information on the book, click here.
Nutritional Information:230 calories16 total fat (5 g sat)11 g carbohydrate14 g protein4 g fiber190 mg sodium

Got leftover candy? Bake it! Part 2

2010-11-05T21:21:00.000-07:00

I came across another recipe, and this one more flexible for using up all that halloween candy.

Candy Bar Squares

3/4 cup butter or margarine
1/4 cup peanut butter
1 cup brown sugar, packed
1 teaspoon baking soda
2 cups quick cooking oats
1 1/2 cups flour
1 egg
1 (14 ounce) can sweetened condensed milk
4 cups candy bars, chopped (for example Snickers, Milky Way)

Preheat oven to 350 degrees. In large bowl, combine butter or margarine and peanut butter. Add brown sugar and baking soda; mix well. Stir in oats and flour. In a seperate bowl, reserve 1 3/4 cup crumb mixture; set aside. Stir egg into remaining crumb mixture; press firmly in bottom of 15x10x1 inch pan. Bake 15 minutes. Spread sweetened condensed milk over baked crust. Stir together reserved crumb mixture and candy bar pieces; sprinkle evenly over top. Bake 25 minutes or until golden. Cool. Cut into bars. Store covered at room temperature.

Enjoy!

Leftover Halloween Candy? Bake it!

2010-10-31T07:53:00.000-07:00

My aunt passed on these recipes to me for that use candy bars. I think they are just perfect for using up all that Halloween candy! Bake these up, and freeze them to put in the kids lunch boxes. Or send them with the kids for the teachers lounge at school. Of course, save a few for yourself :) If you don't have enought candy for one of these recipes, it's the perfect excuse to head to Target and buy all that candy at 75%.

Butterfinger Cookies

ingredients
1/2 cup butter (or marg) softened
3/4 cup white sugar
2/3 cup brown sugar, lightly packed
2 egg whites
1 1/4 cup chunky peanut butter
1 1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4-5 butterfinger candy bars (2.1 ounces each) chopped

directions
Mix butter and sugars, then add eggs and beat well. Add peanut butter and vanilla, and blend. In a seperate bowl combine flour, baking soda, and salt and then add to the creamed mixture and stir well. Stir in candy bars. Shape into 1 1/2 inch balls and place on a greased baking shet. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool.

tip
Unwrap the butterfinger bars, and put them doubled up freezer bags, and put in the freezer a day ahead. When frozen, just use the side of a hammer to smash the bars in the bags into small pieces.

Rolo Cookies
Some places Rolos are hard to find, so look for them first before planning to make this recipe

ingredients
1 bag of Rolo candy (should have 48-50 pieces)
1 cup sugar plus more for rolling
1 cup brown sugar
2 teaspoons vanilla
2 eggs
3/4 cup cocoa
1 teaspoon baking soda
2 1/2 cups flour
finely chopped pecans

Directions
Mix sugars, vanilla, eggs, cocoa and baking soda well with an electric mixer. Add flour and mix again. Shape 1 tablespoon dough around a Rolo candy. Roll in finely chopped pecans and then roll in sugar. The dough will be soft to work with. Do not flatten the cookie. Bake for about 8 minutes at 350 degrees until lightly cracked. Do not overbake. Cool.

optional
When cool, drizzle with melted almond bark.

Jack-o'-latern Quesadillas

2010-10-28T19:42:00.000-07:00

Do you have favorite recipes you come back to every Fall? It's a tradition in our house every year to make a HUGE amount of caramel corn, and bag it up all pretty to deliver to the neighborhood. This year my air popper died so we didn't get to make as much as we wanted, and only got to half the neighborhood, but it was still so much fun! We carved pumpkins, and Saturday will go to a local Harvest Party.

If you have any fun fall recipes or tradition, I'd love to hear them!

Here's a cute recipe I plan to try with the kiddos this weekend in between festivities. We'll use Whole Wheat low carb tortillas.

Jack-o'-latern Quesadillas

from delish.com

You'll need a sharp paring knife to create the recognizable faces in the tortilla.

ingredients
16 (8-inch) flour tortillas, preferably red or orange
8 teaspoon(s) vegetable oil
4 cup(s) (12 ounces) grated pepper Jack cheese

directions
Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.

Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cutout tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.

Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.

nutritional information
Calories 524 Total Fat 25g Saturated Fat 11g Cholesterol 45mg Sodium 753mg Total Carbohydrate 55g Dietary Fiber 3g Sugars Protein 19g

Curried Chicken Salad with Apples and Walnuts

2010-10-19T13:33:00.000-07:00

Yep, we're still working on apples. I love it! I made this the other night, and served it with some roasted kohlrabi and new potatoes. It was fabulous! I highly recommend using Organic Chicken.

If you have some leftovers, wrap them up in a tortilla and bring them to work for lunch, or pack them in your kids lunch box.

2 8-ounce boneless skinless chicken breasts
4 1/4 -inch-thick slices fresh ginger
1 teaspoon black peppercorns
1/2 cup finely chopped celery
2 green onions, white and green parts, finely chopped
1/2 cup finely chopped red bell pepper
1 heirloom apple, cored and chopped into 1/2-inch pieces
1/4 cup low-fat mayonnaise
2 tablespoons store-bought apple chutney or make your own
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 tablespoon chopped fresh cilantro
5 ounces arugula
1/3 cup toasted chopped walnuts

1. Place chicken in a 2-quart saucepan and cover with water by 2 inches. Add ginger slices and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes. Remove chicken and place on a plate to cool. (Discard cooking liquid.) When cool, chop into 1/2-inch pieces.

2. In a medium bowl, place chicken, celery, green onions, bell pepper, and apple. In a small bowl, mix mayonnaise, chutney, lime juice, ginger, curry powder, pepper, salt, and cilantro. Mix until smooth. Add to chicken mixture and toss well.3. Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.

PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium

Apple, Raspberry, and Frisée Salad

2010-10-12T13:29:00.000-07:00

I'm still here, and still in apple heaven. I made this salad the other night, and it was divine. The lime in the salad dressing does something so perfect with the raspberries. Put it on your must try list!

Dressing
2 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons rice vinegar
1 tablespoon lime juice
1/2 tablespoon agave nectar or honey
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad:
3 cups frisée
5 cups mâche
1 sweet-tart red apple (such as Gala or Braeburn), cored and sliced
3/4 cup fresh raspberries
2 tablespoons (1 ounce) crumbled goat cheese
2-3 tablespoons toasted chopped pecans

1. Mix all dressing ingredients together in a small bowl. In a large salad bowl, combine frisée, mâche, apple, raspberries, goat cheese, and pecans. Drizzle with about three-fourths of the dressing and toss gently.

PER SERVING: 104 cal, 62% fat cal, 8g fat, 2g sat fat, 4mg chol, 2g protein, 8g carb, 2g fiber, 38mg sodium

German Apple Cake

2010-10-05T13:03:00.000-07:00

We have SO many apples right now, it's awesome! We have two apple trees in our back yard, plus we got a bushel from our CSA. We are in apple heaven. We've been chopping them up in lettuce salads, chicken salads, making crisps, pancakes, you name it.

But one apple recipe I can't wait to make every year is one that I had growing up called German Apple Cake. Not very many people have heard of it, or had it. But when they take a bite they always groan and say "This is SOoooooo good!" :) All it needs is a dusting of Powdered Sugar to serve.

If making at altitude, keep an eye on the top. You might have to cover it with foil the last 15 minutes so the top doesn't burn, but the cake can cook through.

GERMAN APPLE CAKE

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
4 eggs
2 cups sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
4 cups generously filled thinly sliced peeled apples (about 4-5 apples)
2 teaspoons ground cinnamon
3 tablespoons sugar
Confectioners' sugar, optional

Combine the first three ingredients; set aside. In a large mixing bowl, beat
eggs and sugar. Combine oil and orange juice and add alternately with dry
ingredients to egg/sugar mixture. Mix until smooth; add vanilla and beat well.
Pour half of the batter into a greased and floured Bundt (tube) pan. Arrange
half the apples over the batter. Combine cinnamon and sugar and sprinkle
half over the apples. Top with remaining batter, apples and cinnamon/sugar.
Bake at 350 degrees for 1 hour and 10 minutes or until cake tests done.
Allow cake to cool 1 hour before removing from baking pan.
Cool, apple side up, on a wire rack. (It is served with apple side up, or upside down.)
Sprinkle top with confectioners' sugar, if desired.
Yield: 12-16 servings

My auntie says: "With long, cold winters we have here, this recipe has warmed many a kitchen.
The cake is perfect for breakfast, mealtime dessert or evening snack. I've make it
for many parties, and I've always received compliments on it and shared the recipe
with many people."

The Ringling Brothers Circus Comes to Denver!

2010-10-02T21:03:00.001-07:00

We had the opportunity to go to the opening night of the Ringling Bros Circus Thursday night and it was so much fun. The kids (and I) have never been to a circus before.

This year’s Ringling Bros. and Barnum & Bailey Circus presents a new production called Barnum’s FUNundrum, which celebrates the 200TH anniversary of the birth of the legendary P.T. Barnum. It is seriously JUMBO-sized. It will be playing Denver Coliseum September 30 – October 10.

The animals are beautiful! You can learn more about their animal care, and specifically, their commitment to the Asian elephant at http://www.elephantcenter.com/. They also invite everyone to come see their high standards of animal care firsthand at the Ringling Bros.® Animal Open HouseSM which is FREE to all ticket holders! You get to see all of the amazing animals up close, ask questions and speak with their animal staff. This special event begins 90 minutes before every show (excludes the Friday, October 8th, 11am school performance). So come early! Your kiddos will love to pet the animals and see them up close before the performance.

You also get to meet the performers and hang out on the main floor 60 minutes before the performance starts. This was really cool! The kids got autographs, pictures, and got to see up close some juggling and other acts. We had such a fun time.

I have a coupon code to offer to all of my Colorado readers:

Purchase a 4‐pack of tickets for only $44 for weekday performances with the code FFAWD
or receive $4 off weekend tickets with the code FFAWE
Enter the chosen code at: www.Ticketmaster.com/circuspartners or call 1‐800‐745‐3000
(Weekday = Wed 7pm, Thurs 7pm, & Fri 11am performances. Minimum purchase of 4 tickets required for 4‐pack; additional tickets above 4 can be purchased at $11 each.)

The Amazon Voyage: Vicious Fishes & Other Riches

2010-10-01T10:21:00.000-07:00

Wednesday night I had the opportunity to go to a fabulous exclusive members-only adult event at the Denver Museum of Nature and Science . I went with the Mile High Mamas and Mom It Forward Colorado groups and we had a blast!

The evening was so that we could have a private showing of their new exhibit The Amazon Voyage: Vicious Fishes & Other Riches. We got to tour the exhibition, and enjoy a South American buffet dinner.

The new exhibit is amazing, and I can't wait to take my three kids! They had interactive videos and stations to learn more about all of the animals on the Amazon River. There is a huge life size snake, insects, birds, and of course "vicious fishes" galore! My boys especially are going to be thrilled to see it all!

It's a beautiful museum and the new exhibit will be in Denver until January 2, 2011. I was so honored to be amoung such amazing ladies that night. Thank you so much to Mile High Mamas, Mom It Forward Colorado, and The Denver Museum of Nature and Science for having me!!!

Ham and Cheese Breakfast Casserole

2010-05-25T19:58:00.000-07:00

I don't know if it was the hearty whole wheat bread, the spinich, or the hint of dijon in it, but my husband declared this his favorite egg bake ever! I leave out the roasted red peppers for the kids. They aren't picky, but they aren't into them in their breakfast food. I highly recommend this, it's delish!

Also, you can make this the night before, and just bake in the morning. Perfect for when you have company.

Ham and Cheese Breakfast Casserole
Serves 6 (we are a family of 5 and we got 2 generous breakfasts out of this)
Time 1 hour and 45 minutes

Ingredients
4 large eggs
4 large egg whites
1 cup(s) nonfat milk
2 tablespoon(s) Dijon mustard
1 teaspoon(s) minced fresh rosemary
1/4 teaspoon(s) freshly ground pepper
5 cup(s) chopped spinach, wilted (see Tip)
4 cup(s) (about 1/2 pound, 4-6 slices) whole-grain bread, crusts removed if desired, cut into 1-inch cubes
1 cup(s) (5 ounces) diced ham steak
1/2 cup(s) chopped jarred roasted red peppers
3/4 cup(s) shredded Gruyère, or Swiss cheese

Directions
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Whisk eggs, egg whites, and milk in a medium bowl. Add mustard, rosemary, and pepper; whisk to combine. Toss spinach, bread, ham, and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips & Techniques
Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.Make Ahead Tip: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

Baked Apple-Cinnamon French Toast

2010-05-23T19:53:00.000-07:00

Thing I like about this recipe: you can make it 24 hours ahead, and it uses whole wheat bread!

Definitely serve it with warmed maple syrup!

Baked Apple-Cinnamon French Toast

Serves 12

Ingredients

3 cup(s) nonfat milk
2 cup(s) pasteurized liquid egg whites, such as Egg Beaters
3 tablespoon(s) honey
1 1/2 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
1 bag(s) sliced whole-wheat bread
1 cup(s) chopped dried apple rings (3 ounces)
1/2 cup(s) raisins
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) freshly grated nutmeg
1 tablespoon(s) confectioner's sugar

Directions
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.
Coat a 9-by-13-inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
Preheat oven to 350°F.
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioner's sugar and serve.

Rhubarb Pecan Muffins

2010-05-11T09:49:00.000-07:00

Hello! I know I've been MIA in 2010, but that's just the season I'm in right now. So busy with the kids, and other things. Also I've realized I actually cook more when I'm not trying to keep up with the blog and other things, so that puts me in a weird position. Blog about cooking, and cook less? Or blog less, and cook more? I've chosen the latter lately. We'll see what the rest of 2010 brings!

I went to the midwest to visit family, and my Auntie sent me home with a huge bag of Rhubarb, and a recipe for muffins. It worked great at altitude also, I just reduced the cooking time by about 5 minutes. Also I tried some variations with Whole Wheat Pastry Flour instead of white flour, and Splenda instead of sugar, and they all turned out great, so feel free to use any combinations of those things as well if you try this. They are so good, and make for a hearty snack or breakfast! These muffins have simple instructions and come together quickly. If you can get your hands on some rhubarb, enjoy!!

Rhubarb Pecan Muffins
Makes one dozen
Doubles and freezes well

2 cups flour (white, or whole wheat pastry, or one cup each)
3/4 cup sugar (or Splenda)
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp. salt
1/4 cup vegetable oil
2 tsp. grated orange peel
3/4 cup orange juice
2 eggs
1 1/4 chopped rhubarb
3/4 cup chopped pecans

Combine eggs, orange peel, and juice. Add dry ingredients all at once. Stir until moistened, then stir in pecans and rhubarb. Fill 12 lightly greased muffin cups 3/4 full. Bake at 375 degrees for 25 to 30 minutes ( 20 to 25 at altitude).

I'm back!

2010-01-12T12:28:00.001-08:00

I've been gone for so long! For personal reasons, I've been unable to post (or cook much) this past month, but I think I'm back in the game now. I thought I'd share some pictures from this past months little cooking we did - mostly all for special occasions or traditions that we couldn't let pass by.

All three kiddos had Bdays, so you get to see three cakes that my husband helped me make (what a man!) (The holes in the second cake above are from the candles being taken out! Still haven't gotten the better pics of that cake on the computer)

The third picture is a picture of Baked Alaska from New Years eve. We had friends over to celebrate, and we watched Julia Childs make Baked Alaska from the Julie & Julia DVD extra, and then bought the ingredients. It wouldn't light on fire as much as the show (we then rewatched later, and realized we forgot the step about warming the liquor. It's a layer of angel food cake, chocolate hazelnut ice cream, with meringue (made by my wonderful MIL!!). You then singe the edges with a torch, pour a little brandy over it, and light it on fire. viola! :)

The last pictures shows our Christmas morning tradition of making apple Pannekoeken (oven puffed pancakes) with the kids.

More to come soon!!

Christmas Party

2009-12-06T18:55:00.001-08:00

Last night we had lots of wonderful friends over for a Christmas party. It's something we've started doing since we moved to Colorado, and I look forward to it all year long! This is the third time we've done it, and every time it has been so wonderful. I feel so blessed to have made some wonderful friends here, and I think it's so nice to take a night (without kids:) and just hang out, enjoy some good food and wine, and celebrate Christmas together. We had two sommeliers from a local wine store come and do wine tastings the first hour. Later on, Rob and two others played guitars and sang, which was just amazing.

This year I decided to stick with some favorites and not re-invent the wheel. I feel like last year I had put together such a good menu for appetizers. So much of it could be done the night before, and nothing required me being in the oven all evening. I set out the last food as the first guests were arriving, and then was able to just be a part of the party and enjoy myself the rest of the time. Très magnificant!

I did a table of appetizers(see above), and then a table of desserts. (I don't want to include pictures of people since not everyone likes to have their pictures online. :) We had the desserts catered from my favorite local French Bakery. yum! Today we are eating like kings, and it's wonderful!

Almond Poppyseed Muffins

2009-12-02T19:44:00.000-08:00

From time to time I check out High Altitude Baking books from the library. Admittedly, I don't always have enough time to read them, or try anything, before they are due. Finally, I tried something from one of them, called Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes. They were good. A little dry, but again that can be an altitude thing, or I could have left them in too long, or it could be because of the whole wheat pastry flour I used. It was a good enough recipe to keep though. They didn't fall, and they cooked all the way through. I'm learning that if I get my hands on a recipe like that up here, I need to hang on to it. (For those of you out of the area, I believe we are at 5960 ft here)

Almond Poppyseed Muffins

Preheat oven to 375 degrees.

1/4 cup melted butter or margarine
3/4 cups sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1 1/2 teaspoons almond extract
2 1/4 cups flour ( I used whole wheat pastry)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1/3 cup sliced almonds

1. Thoroughly mix the melted margarine/butter, sugar, eggs, milk, vanilla, and almond extract.

2. Add the dry ingredients and poppyseeds, if using, to the egg mixture. Thoroughly mix the batter until all ingredients are fully incorporated.

3. Grease 5-6 large muffin pan sections or 10-12 regular size muffin pan sections or 2 dozen mino muffin sections.

4. Fill each muffin section 7/8 full with the batter. Sprinkle almond slices on top of each muffin.

5. Bake 15-35 minutes (I know, big variance - I did 12 regular size muffins, and it took 15 minutes, just to give you some idea) until firm on top or until the inserted toothpick comes out clean.

Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.
To change it up, substitute 1/3 cup mini chocolate chips for the poppy seeds!

Thanksgiving

2009-11-30T19:20:00.000-08:00

We had a quiet, but wonderful Thanksgiving. I did have a few mishaps that I learned from.

I accidently bought filo dough instead of puff pastry, so the tops to the pot pies weren't what I was hoping.
Don't forget the whip cream for the pie!
The planning ahead was SO worth it, because I wasn't overwhelmed that day.
Oh, and I need to keep dollar bills around to occasionally stick in my husbands back pocket or shirt or something for a tip, because that man is amazing. He was always in the kitchen at the right time, washing dishes when I needed them, and cleaned up every mess I made. I feel very blessed to have married such a great guy!

The pictures above are just random pictures from the day. I'm going back to the old posts to add pictures of what some of the recipes actually looked like while I was cooking. I made the Pumpkin Pie above with a whole wheat crust. The kids decorated our formal dining room table for dinner. Elijah and I ran the Turkey Day 5K that our town puts on each year. And Analise is enjoying some of the wonderful breakfast the local French Bakery delivered to us. It was waiting for us when we got home from the race: Quiches, criossants, chocolate criossants, fruit tarts, and a baguette. It was heaven. That is definitely going to be a new tradition! :) Hope yours was happy as well!

Turkey Tettrazini

2009-11-29T18:53:00.000-08:00

More turkey leftovers! As I said in my previous post, this is the first year I've even had leftovers to do anything with. So I have to confess a mistake I made. I did that thing you are never supposed to do....I skimmed this recipe, and didn't really read it that thoroughly. Mostly when I skim, I'm looking to see if there is some appliance or gadget I might not have, or if the prep time is misleading and it's really one of those recipes that takes a whole afternoon. Never did I suspect that this recipe is actually already doubled, for you to freeze one and serve one. I thought I was being so smart, and decided I was going to double the recipe. Well, I ended up with 4 Turkey Tettrazzinis, a house full of giggles calling it the "Quadzzini incident", but thankfully no more turkey leftovers!! And hey, if you live in the neighborhood, I have 3 Turkey Tettrazzinis in the freezer if you need dinner some night. :)

I think you could very easily make this vegetarian. Just leave out the meat, and use veggie broth. I want to increase the mushrooms and peas in this recipe personally, especially for a vegetarian version. I'm going to try all of that next time I make it. I think will all the dairy it would still be very filling. yum!

Turkey Tettrazzini
Serves 8

*MAKES 2* (giggles from the fam....)

coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch think
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced sodium chicken broth
3/4 cup white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme (I used 1 1/2 teaspoons fresh)
1 pound linguine (I used whole wheat)
about 4 cups shredded turkey, or chicken (About 1 rotiserrie chicken)
1 package (10 ounces) frozen peas, thawed and drained ( I just put them in frozen, it worked)

1. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. (I did this differently. I put the noddles in the pan, then the mushrooms over the top, then the sauce over the top of that. I just thought it gave it more color.) Divide between 2 (ahem) shallow 2 quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

To FREEZE
Cool pan to room temperature. Cover tightly with aluminum foil, and freeze for up to 3 months.

To Bake from FROZEN
Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from THAWED
Thaw overnight in refrigerator. Bake, covered with foil at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned about 20 minutes more.

Turkey Salad on Greens

2009-11-28T18:34:00.000-08:00

For some reason this year, I decided I WANTED the experience of having turkey leftovers. Mind you, I don't actually like turkey, but I do like a challenge. So a 20 pound bird I did make. And I do have leftovers for my leftovers. So this post and the one to follow soon will have the recipes I made for my family with the leftovers. Dad liked this curried salad a lot.

Curried Turkey on Greens
Would be great to pack in a lunch box, and is ready in 10 minutes.
Serves 2

1/2 pound leftover roast turkey, shredded
1 celery stalk, thinly sliced
1/2 cup seedless red grapes, halved
1/3 cup plain low-fat yogurt
2 to 3 teaspoons fresh lemon juice
1 to 2 teaspoons curry powder
coarse salt and ground pepper
5 ounces Bibb lettuce torn into bite size pieces (about 8 cups)

In a medium bowl, combine turkey, celery, grapes, yogurt, lemon juice, and curry powder; season with salt and pepper. Spoon mixture over lettuce.

Harvest Turkey Pot Pies

2009-11-26T09:18:00.000-08:00

We're eating this individual pot pies on Thanksgiving, but you might like to give them a try with your leftovers. Freeze a few for an easy dinner over the busy December month too!

The great thing about these, is if you have some vegetarians in the crowd, you can easily leave the meat out, since you're making one for each person.

Harvest Turkey (or Vegetarian) Pot Pies

Serves 8

Ingredient

2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
optional - 2 cups turkey shredded

3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Directions

1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If using turkey, stir in turkey. Seperate into two seperate containers if making half vegetarian. If making ahead, cool, and refrigerate up to 2 days.

3. Preheat oven to 425F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins.

4. If eating today, top with crusts, and serve. If you made ahead of time, reheat filling, and warm tops in oven. Ladle filling into 8 ramekins. Top with crusts.

Nutritional Information for Vegetarian Pies
Per SERVING: Calories: 465, Protein: 11g, Total fat: 20g, Saturated fat: 5g, Carbs: 62g, Cholesterol: mg, Sodium: 483mg, Fiber: 7g, Sugars: 7g

Curly Kale with Caramelized Onions

2009-11-25T21:02:00.000-08:00

This is one of the sides we are eating for Thanksgiving. It's an ideal dish to make a day or two ahead of time, because it actually tastes better after it sits.

Curly Kale with Caramelized Onions
Serves 8

2 Tbs. olive oil
1 large onion, halved and thinly sliced (about 1 1/2 cups)
3 cloves garlic, minced (about 1 Tbs.)
3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
3 Tbs. balsamic vinegar
1/3 cup chopped almonds

Directions
Heat oil in large pot or Dutch oven over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant.

Stir in kale and 2 cups water. Cover, and cook 30 minutes, or until kale is tender. Season with salt and pepper. If making ahead, cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.

Nutritional Information
Per SERVING: Calories: 127, Protein: 5g, Total fat: 6g, Saturated fat: g, Carbs: 17g, Cholesterol: mg, Sodium: 120mg, Fiber: 3g, Sugars: 3g

Honey-Pecan and Pecorino Salad

2009-11-25T08:15:00.000-08:00

Things are going pretty good with the thanksgiving prep. I made the nuts and vinaigrette yesterday for this salad. I also cooked a 20 pound turkey (wanting leftovers) so that it's ready for me to make the pot pie filling. I didn't get to the kale, due to a flat tire, and a doctors appt that took three times longer than it was going to. I also didn't get to the pie crust, but I feel like I made up for that by getting both of the pies made completely before 9am this morning. :)

Here is the recipe for the salad we will eat tomorrow.

Honey-Pecan and Pecorino Salad
Serves 8

ingredients

Honey Pecans
2 Tbs. honey
1 cup whole pecans
2 tsp. chili powder (I cut this in half, it just seemed like way too much to me)
1/2 tsp. salt

Honey-Mustard Vinaigrette
2 Tbs. vinegar
4 tsp. honey
2 tsp. mustard
2 Tbs. oil

Salad
8 cups mesclun salad mix
1 bunch green onions, chopped (about 1/2 cup)
1/2 cup dried cranberries
2 oz. pecorino cheese

Directions
1. To make Honey Pecans: Bring honey to a simmer in large skillet over medium heat. Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated. Remove from heat; stir in chili powder and salt. Transfer pecans to plate to cool, then store in airtight container or set aside.

2. To make Honey-Mustard Vinaigrette: Whisk together vinegar, honey and mustard. Add oil; whisk to combine. Season with salt and pepper.

3. To make Salad: Toss mesclun, green onions, cranberries and pecans with vinaigrette. Shave cheese into curls over salad with vegetable peeler. Serve immediately.

Planning a Thanksgiving Feast

2009-11-23T08:02:00.000-08:00

It's that time of year again, and some of you other foodies might be doing the same thing I am......planning out a week of cooking. Some of you might not know where to start. All I can say is - just go for it. It's like anything else, you learn a little each year, and get better every time. Those grandmas who don't have to look at recipes anymore, and have system that works like clockwork, didn't come by that easily. There's a reason we associate that with our 70 year old gradnmas. When they were my age, they burned turkeys, left guests waiting for food 2 hours too long, and learned from their mistakes. That's where I'm at. This year it is just my family of 5 and we plan to eat in our pajamas. :) That gives me the freedom to make mistakes, as my family is very forgiving. It also gives me the opportunity to cook as if I have guests coming.....and learn from my mistakes.

Last year we had some wonderful friends to visit, and the meal was fabulous. I also had 4 extra hands to help me and I know it wouldn't have worked out so smoothly had I been by myself. So I'm going to go for it this year. Not as big of a spread, because 2 adults and 3 kids can only eat so much, even in leftovers, but I'm going to give it my all. Below is my plan of attack, and in the days to come you'll find recipes on here to follow. I'd love to hear about your plans in the comments too! Are you going somewhere? Are you the hostess? What are you making this year?

Menu
Harvest Turkey Pot Pies
Curly Kale with Carmelized Onions
Honey-Pecan and Pecorino Salad
Duchess Potatoes
Sesame Twists
Pumpkin Pie with homemade Whipped Cream

This is what I'll be working on each day....always depends on the kids what I actually get done. Sometimes things get bumped to the next day, sometimes if it's a good day I attack some parts early, even if it's just getting some chopping and prep done. the Whole Wheat Pie crust, pie, and whipped cream is something that I definitely might make on any given day.

Grab your aprons......

Monday
Grocery shopping!

Tuesday
Cook turkey
Whole Wheat Pie Crust and Pie

Curly Kale with Carmelized Onions
Prepare Honey-Pecans and Honey Mustard Vinaigerette for Salad

Wednesday

Turkey and vegetarian pie filling

Duchess Potatoes
Prepare dough for Sesame Twists

The Big Day
Run The Turkey Day 5K with my 7 year old son :)
Bake Sesame Twists
Assemble Salad
Reheat Kale
Assemble Pot pies, top with crusts and bake
Make whipped cream

and we're off!! :) See you tomorrow with some recipes. Have a fun week everybody!

Spinich, Basil, and Tomato Frittatas

2009-11-16T12:44:00.000-08:00

I first came across a recipe like this for making mini fritattas in a South Beach Diet cookbook, and I just love the idea. It's an easy way to make something ahead of time whether you have company, or just want to get a jumpstart on a busy week. Mini frittatas are made simply in your cupcake pan! As easy as that. You can use the recipe below, but feel free to use what you have on hand, or what you like. Sometimes I saute up a bunch of veggies, or use leftover sauteed veggies from dinner the night before. The nice thing about these too, is if you do have picky eaters, it's easy to leave ingredients out of a few for those that like it simple. Top with salt and pepper, serve some fruit on the side, and YUM!

Spinich, Basil, and Tomato Frittatas
serves 4-8
from Delicious Living July '07

4 eggs
4 egg whites
1 tablespoon reduced-fat (2 percent) milk
freshly ground black pepper
1/4 teaspoon salt
1/4 cup minced fresh basil
10 cherry tomatoes, quartered
1/4 cup crumbled feta cheese
1 teaspoon olive oil
1 teaspoon minced garlic
2 cups (1 ounce) baby spinich leaves

1. Preheat oven to 375 degrees. Coat four 1-cup ramekins or eight 1/2-cup muffin cups with cooking spray.
2. In a large bowl, beat eggs and egg whites. Add milk, pepper, salt, basil, tomatoes, and cheese.
3. In a medium saute pan, heat olive oil; saute garlic over medium heat for about 2 minutes. Add spinich and saute 1-2 minutes, until spinich is wilted but still a vibrant green. Add spinich mixture to egg mixture. Ladle into prepared ramekins or cups. Bake for 18-20 minutes, until eggs are cooked thoroughly. (They will expand while cooking and will collapse while cooling.)
When cool, remove from cups. Refrigerate in an airtight container for up to one week.

Per serving: 70 calories, 55% fat cal., 4g fat, 2g sat fat, 110mg chol, 6g protein, 2g carb, 0g fiber, 193mg sodium

Almond-crusted Chicken Tenders

2009-11-14T20:28:00.000-08:00

The food section in the Denver Post has a section called "Dinner Tonight, Lunch Tomorrow" and this picture caught my eye. Because even though I am not a chicken fan, I LOVE fish that has any kind of nut crust on it, so I thought I would try this. They were great, and so was the dip. Leftovers for lunch the next day though? Not so much.

Almond-crusted Chicken Tenders

From "The Harvest Eating Cookbook," by Keith Snow (Running Press). Serves 4. Double this recipe for leftovers.

Ingredients

1/2 cup egg whites (from about 4 large eggs)

1 cup crushed almonds

2 pounds organic chicken tenders

Olive oil for frying

1/8 teaspoon kosher salt

A twist of ground black pepper

1 cup Greek-style yogurt

1 tablespoon Dijon-style mustard

2 teaspoons honey

Directions

Place the egg whites in a shallow bowl and beat. Place the almonds in a second shallow bowl. Dredge the chicken tenders in the egg whites then dip each one in the almonds to coat them evenly.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add the chicken four pieces at a time and cook for about 5 minutes per side until cooked through and golden brown. They will be firm to the touch when cooked.

Season with salt and pepper. Repeat with the remaining chicken until all used. Set aside.
Combine the yogurt, mustard and honey in a bowl and mix well. Serve with the chicken as a dipping sauce

Slow Cooker Mixed Bean Soup with Cornmeal Dumplings

2009-11-11T20:13:00.000-08:00

My dear friend Julie passed this recipe on to me a few years ago. I love a good hearty meat free meal. This one also has hardly any dairy in it. But you won't miss it! It's filling. Remember, don't lift the lid to stir or peek when the slow cooker is on! Every time you open the lid you have to add 20 minutes to your cooking time.

Slow Cooker Mixed Bean Soup with Cornmeal Dumplings

Ingredients for soup
1 15 ounce can black beans, rinsed and drained
1 15 ounce can red kidney beans, rinsed and drained
1 15 ounce can garbonzo beans, rinsed and drained
1 14 oz can crushed tomatoes
1 medium onion, chopped
1 16 ounce package mixed frozen vegetables
4 cloves garlic, minced
1 14 oz can reduced sodium chicken/vegetable broth
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon black pepper
1 tablespoon dried parsley

Combine all ingredients in slow cooker. Cook on low 8-10 hours, or high 4-5 hours. At the end of cooking time turn the slow cooker on high while you are making dumplings.

ingredients for dumplings
1/2 cup all purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1 egg, beaten
2 tablespoons skim milk
2 teaspoons oil

Stir flour, cornmeal, baking powder and sugar in a medium bowl. In a small bowl combine egg, milk, and oil. Stir wet ingredients into the dry ingredients, mixing until just combined. Drop by teaspoonfuls onto soup. Cover, and cook 30 minutes more without lifting the lid.

Makes 6-8 servings.

Per serving: 279 calories, 14g protein, 5 g fat, 47g carbs, 30 mg chol., 694 mg. sodium

Caribbean Chicken

2009-11-08T12:00:00.000-08:00

I recently went through my recipe cupboard (I know) and organized, sorted, and filed. It's a hard process for me, sort of like sorting pictures for someone else. :) I get attached to recipes, or the IDEA of making them, and it's hard to let them go. Alas, I am also a minimalist, and these two things don't mesh well. So about once every year I end up sorting through them, usually when I'm starting to get excited about planning for the holidays as I am now.

So I came across countless random scraps of recipes torn out of newspapers and magazines. Some I had to toss, some I pulled out to try so I could decide if they were worth keeping. Sometimes I tear out a recipe, and don't end up using it for years.

Such is the case with this Carribean Chicken recipe. No credits, no pictures, just a scrap of newspaper, so I'm not sure who to give credit to. Strangely, I expected my kids to love this, and they just didn't. Rob and I thought it was good, but I'm not sure if it's KEEP it kind of good if they weren't into it, and I'm not a big meat eater anyway.

The chicken is moist (I used organic). The individual packets are fun. The rice is fun and sweet. The hot sauce is so subtle, you don't have to worry about the kids not liking it for that reason. (I actually left it off theirs, but wouldn't if I made it again). I put brown rice in the rice cooker in the afternoon so it was ready when I was making dinner.

Carribean Chicken

4 sheets (12"X18" inches each) heavy duty aluminum foil
4 cups cooked rice
1 medium red bell pepper, chopped
1/4 cup chopped green onions
1/4 cup flaked coconut
1 (15 oz) can pineapple tidbits in pineapple juice, undrained
2 tablespoons brown sugar
3 tablespoons lime juice
1 tablespoon caribbean jerk seasoning (see note below to make your own)
4 skinless, boneless chicken breast halves

Preheat oven to 450 degrees or preheat charcoal grill. Spray sheets of foil with nonstick cooking spray. Combine rice, red pepper, onions, coconut, pineapple, brown sugar and lime juice. Center 1/4 of rice mixture (I put more, to use it all) Rub jerk seasoning over chicken; place on top of ingredients on foil sheet.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet.

Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven or grill 16 to 20 minutes in covered grill. Makes 4 servings.

Note: You can buy Cariibean Jerk seasoning in the spice section of supermarkets. I just made my own. Combine 1 teaspoon allspice, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon hot pepper sauce and 2 teaspoons vegetable oil in a small bowl; mix well.

Cooking with the kids

2009-10-31T12:48:00.000-07:00

One morning I sensed Isaac needed some attention...and sat down with him and asked him if he would like to be in charge of dinner that night. I asked him what he'd like to make, and said I would buy the ingredients while he was at school, and we would work on it when he got home. I had to laugh because he chose something so basic, but it was so much fun! Sometimes easy can be a blast, and this definitely was. We had bean and cheese nachos, guacamole, salsa, and banana splits for dessert.

Caramel Corn

2009-10-28T12:56:00.000-07:00

I just love talking to my kids about the "love your neighbors as yourself" scripture, and even more than that, finding ways to put it into action. We have fantastic neighbors, and I am blessed to get along with all of them. I think it's great to live in a place where we know them, trust them, and not only are happy to help them, but love to do unexpected things for them too.

In the Fall, and for Christmas we love to make little things to leave at their doors. This Fall we bought bags that had big pumpkin faces on them, and filled them with caramel corn. It's a super easy recipe that uses only the microwave (and an air popper if you make your popcorn that way, like we do). Make sure and adjust it for your microwave; some of the newer ones cook really fast. Kid friendly! Let them help! :)

Caramel Corn

4 Quarts popped corn
1 cup brown sugar
1/4 cup dark Karo
1 stick butter
Dash of salt
1/2 tsp baking soda
1 large grocery size brown paper bag

Mix all ingredients EXCEPT soda. Microwave for two minutes. Stir. Microwave 2 minutes more. Add soda. Stir well. Will foam. Put popcorn in a brown paper sack and pour caramel mix evenly over corn. Shake. Microwave 1 1/2 minutes (*note* my microwave takes 1 minute, just depends if yours is older or newer). Shake. Microwave 1 1/2 minutes (or 1 minute) more. Shake and pour out on a cookie sheet to cool. Enjoy!

The Clay-Pot experience

2009-10-28T12:23:00.000-07:00

I happened upon a clay pot at the Goodwill last year, and after having been introduced to it at a friends house shortly before, I knew I had to buy it. Thankfully it came with a cookbook, and as the weather has been steadily cooling, I have been having so much fun making some of the recipes out of it. Since I have three boys in the house, I do have to make sure I'm getting them enough protein. Once in awhile, they do love to eat meat. This clay pot is as handsoff as a crockpot, but just a bit different in how it cooks. I have loved most of the recipes out of "The Clay-pot Cookbook" except for any that have sour cream or dairy in them - those I thought were not great. So far we've made Orange Chicken, Chicken with Spices and Brandy, Swiss Chicken with Mushrooms, Curried Chicken with Guinness, and the classic French dish Beef Bourguignonne(see first picture).

With a clay pot, you soak the pot for 15 minutes in water before adding the ingredients, put it in a COLD oven, and then turn it up really high (480-490 degrees) and it generally cooks about an hour and half. With most of the recipes you remove the liquid from the clay pot, and cook it on the stove with some arrowroot powder wisked into it(doesn't cloud a sauce like cornstarch) and then you have a gravy/sauce to go with your dish. Sometimes you leave the top off and cook it for another 10 minutes or so, to brown the top.

I haven't really run into anyone outside of my friend who actually has a clay pot, so I'm not sure how many recipes I'll post on here. I was never going to buy one full price because I thought having a slow cooker and a clay pot would be the same thing. It's not! They amazing savory, melt in your mouth taste that comes from dishes in this pot can't be reproduced in a slow cooker. I'm really happy to have both, and now can't imagine not having the clay pot.

An example of an easy meal you can throw in there without a recipe is in the third picture above. It was in the intro of the book, where the author writes about her first night with her clay pot. I threw in everything she wrote about except the cheese, and it was wonderful!

"That night I cooked my first chicken, laboring over the beast like some sweaty midwife, massagin her with salt and pepper, painting her with a brillant mixture of paprika, oil, crushed garlic, and minced fresh rosemary. I added little white onions, chopped parsley, tiny new potatoes, carrots, mushrooms, grated Monterey Jack and white wine. Popping the water-soaked pot into a cold oven, I turned the thermostat to 480 degrees - and waited..

Soon the most delectable odor filled the house.....it was a smash. The bird had a plump, running-over succulence, the skin was golden brown, and the carrots could have doubled as dessert. Even the mundane little new potatoes took on an exotic cast. But it was the sauce that did it. The juices that came pouring out of that pot - an intoxicating fusion of bird, wine, herbs, and roots - was something....."

I had the same experience! What a happy discovery. If anyone has one, or wants some recipes, let me know, and I'll start posting them as I make them.
Happy fall cooking!

Sauteed Swiss Chard

2009-10-25T19:33:00.000-07:00

I think it's hard to get little ones into dark leafy greens. Even most adults don't eat them a few times a week like they are supposed to. I think the big question is, how can you prepare them so they taste good? We get some through juicing, but I want my kids to actually KNOW that they are getting them, and not just stick them hidden in things. That's why I love recipes like the previous kale soup I posted, and this one I made tonight. It's from the wonderful Edible Front Range magazine. I highly encourage you to check out Edible Communities and see if there is one for your area. It's packed full of news about farmers, chefs, and how people in your community are eating more local and seasonal, and local events. And of course, there are wonderful recipes, like this one that got 2 thumbs up from all three of my kiddos.

Sauteed Swiss Chard
by Sue Hollingshead

1 to 2 tablespoons olive oil
4 to 5 cloves garlic, minced
2 bunches Swiss Chard, rinsed, tough stems removed, thinly sliced
1 cup raisins, softened in water about one hour, then drained
1/4 cup pine nuts, toasted (if cost makes getting these difficult, substitute toasted sunflower seeds)
balsamic vinegar
sea salt

Heat oil in a large pot over medium heat. Add garlic, stirring, until fragrant, about 4 minutes. Add Swiss Chard and cook, stirring occasionally, about 15 minutes or until tender to your liking.

Stir in raisins and pine nuts. Season with balsamic vinegar and sea salt.
Makes about 4 servings.

Kale and White Bean Soup

2009-10-09T12:47:00.000-07:00

I have cooked many a Kale and White Bean Stew in my day....ever since I discovered how yummy Kale can be, I should add. I haven't always been a fan. I think it happened about 4 years ago, when I started adding it to juice, and then started sauteing it. Now this soup is one of the few will eat it (not just drink it).

My favorite recipe to date has been one that I have for my crockpot, just because I love an easy recipe....one that cooks itself, you know? But this is definitely my new favorite. It is SO hearty. Even my boys, who easily eat "thirds" at dinner these days, are filled up by one bowl of this soup.

Something about the buttery shallots, and the Sherry Wine Vinegar that you stir in at the end, set this recipe apart from the others. I used curly Kale, and next time will use less, as the amount they say kind of takes over the soup in my opinion. Because of this I needed to double the broth, and it definitely needed the salt and pepper to finish it off. I highly recommend this soup on one of these beautiful crisp fall days! We served it with a warmed whole wheat baguette, and assorted cheeses.

Kale and White Bean Soup
Yield: makes 6 servings ( doubled this, and it fed us for 3 nights)

ingredients
1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans (preferably organic), drained
4 cups (or more) vegetable broth
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

preparation
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

2009-10-07T12:42:00.000-07:00

I have never made Succotash before :). Actually I don't think I was ever exactly sure WHAT succotash was. Now I know it's a yummy, fresh tasting side dish. It's great for when there is fresh sweet corn and tomatoes on hand. Elijah and I liked this a lot, the two littliest ones weren't as crazy about it. Although, they did get the giggles when I taught them how to say "Suffering Succotash!"

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

yield: Makes 6 servings

ingredients
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

preparation
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.

Fish Fillets with Olives and Oregano

2009-10-05T12:37:00.000-07:00

I made this over the weekend. The kids loved it! They ate all of it up. I used fresh halibut (which I realized cost the same as the frozen, even though the fresh is overnighted from CA. great deal!).

Fish Fillets with Olives and Oregano
yield: Makes 4 main-course servings
active time: 15 min
total time: 30 min

ingredients
4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled

preparation

Put oven rack in upper third of oven and preheat oven to 450°F.
Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

Cake Wrecks

2009-09-30T12:17:00.001-07:00

I got to go on a fun Field Trip last night :). I ventured into the city to see none other than Jen Yates of Cake Wrecks blog fame. If you haven't heard of this site yet, then you should definitely visit, and on the right hand side, click on anything under "Fan Faves" or "Classics". You are sure to be laughing so hard you're crying in a good five minutes. Jen got the idea for the blog after someone sent her a picture of a cake they ordered that was made wrong, and after a few hours of searching the web, and realising there were so many more out there, she started the blog that very same day. She posts every day, and it's a fun site to look up once in awhile when you want a laugh. Jen herself is hilarious, and it's not just the pictures, but the writing that makes the site so funny. Both her and her husband were at Tattered Cover last night, promoting a book they published full of the funniest cakes from the blog. They were hilarious, and showed slides of their favorites, signed books, and held a cake wrecks cupcake contest. I didn't even find out about the event until right before it happened, otherwise I would have totally entered! I hope you enjoy the pictures, and can maybe catch Jen when she's in your area, or her book at your local store. ( A local cupcake shop provided the cupcakes in the second picture. They were SO good I wish I could give her credit, but I can't remember the name :(

Zucchini Casserole

2009-09-05T08:55:00.000-07:00

I'm still going through all my zucchini recipes this fall, among other things. A friend left to go to Hawaii for the weekend, and gave her huge family size share of CSA goods. I've got onions, beets, radishes, lettuces, corn, potatoes, zucchini, pears, peaches.....and more! Last night I made some roasted potatoes and onions, with an Organic Chicken for the kiddos. I also made this Zucchini Casserole, which my kids inhaled, and declared tasted like lasagna. I think they are on to something, as once they said it, I thought it DID taste like lasagna. Only without the pasta and meat, it's like a healthy version. (I'm not saying "light" version though, you can't leave out that sharp cheddar folks, sorry.)

Zucchini Casserole
from The Not-Strictly Vegetarian Cookbook, by Lois Dribin and Susan Ivankovich

4 zucchini squash (or 1 ginormous one, like I used)
1 lb. sharp cheddar cheese
1 lg can tomato paste (i used a small one, cause that's how we like it)
parsley
oregano
basil
salt and pepper
olive oil

Grate cheese. Wash & slice zucchini (I used my trusty mandoline). Oil a 2 qt casserole with lid. Layer casserole with: a layer of zucchini, sprinkle of salt and pepper, then a heavier sprinkle of parsley, oregano, and basil. Then add a layer of cheese and scatter a few dabs of tomato paste on the top. Sprinkle lightly with olive oil. Continue to layer until you reach the top. Cook, covered 1 1/2 to 2 hours at 350 degrees.

You say Tomato......

2009-09-02T20:23:00.000-07:00

Got this yummy recipe from a friend on Facebook. Tried it out tonight, and it was so good! Now if you look at this, and you are tempted to leave out the mint, and cream sherry, and maybe substitute mozzarella for the cheeses, then stick out your hand for a minute. *slap* not okay! If you want to make Cappellini Pomodoro, then by all means do! I love it - it's a great quick night meal when tomatoes are so yummy like they are right now. However, if you have been making Cappellini Pomodoro for awhile now, and are ready to make a grown up version, or want to impress some guests by talking about how you've been letting the tomatoes soak in cream sherry for the past 2 hours before they arrived, then you want to make my friend's Summer Pasta with Tomatoes, Basil and Cheese. When I went to my trusty wine guy (if you don't have one, you need one. Not the kind that is just working in the wine store because he can't let go of the college years, but my kind. The kind that still looks a little punk rock, is actually a sommelier, and you are pretty sure he owns the place. Oh, and he has to be willing to let my kids raid the lollipops, and listen to me give intimate details about what I'm making for dinner. and like it.) he hooked me up with a huge bottle of cream sherry, that can be kept in the fridge, and I guess you can drink it over the rocks. It's a bit sweet and is supposed to go well with coffee and dessert. I've never had it outside of this pasta, but I'll let you know how it is. For wine to go with the meal, he paired this with Podere De Giuggiolo 2007 Toscana.

I thought the flavors in this were subtle, and I liked them. It won't be too spicy for your kids, so don't worry about those red pepper flakes.

Summer Pasta with Tomatoes, Basil and Cheese

ingredients

2 pounds vine ripened tomatoes, seeded and diced
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup cream sherry
12 ounces spaghetti (I used Whole Wheat)
1/2 cup freshly grated Asiago cheese
2 cups fontina cheese, shredded

DIRECTIONS
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.

Oregon Tuna Melts

2009-08-28T07:00:00.000-07:00

When I was waiting for a friend at the Tattered Cover (my favorite local independent book store) the other night, I started flipping through the newest Food and Wine magazine. I came across one of those recipes, where the picture itself made me freeze and start breathing very deeply....you know what I'm talking about. That "I want to eat that, as SOON as possible" kind of a feeling. I called my hubby to have him see if it was on their website, and sure enough it was. This is a heavier meal than our family usually eats, BUT after seeing the picture, you can see I had no choice in the matter. yum.

Oregon Tuna Melts

Recipe by Tommy Habetz
Total Time: 25 minutes
Serves: 4 (we'll see about that.....:)

Ingredients
Two 6-ounce cans albacore tuna
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced basil
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
4 ciabatta rolls, split
Dijon mustard and mayonnaise, for spreading
Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
2 tablespoons unsalted butter, softened

Directions
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

HEY - this even comes with a wine pairing. sweet!!

"Wine: Pinot Noir is Oregon’s famous grape, but Pinot Gris also does well there. The minerally 2007 King Estate Signature and the apple-inflected 2008 Chehalem 3 Vineyard would both be good here."

Pasta with Tomatoes and Zucchini

2009-08-26T12:49:00.000-07:00

I'm still going through lots of zucchini.....grilling and sauteing it mostly. But I've been keeping my eyes out for recipes, and came across this one at the Whole Foods website. It got high reviews, and the zucchini is "hidden" (which at this point, is okay:) and it looked fresh and light. Also I am starting to have lots of tomatoes as they have been coming in at the Farmer's Market and the stores. Try this out for an easy weeknight dish. Put the kids to work grating the zucchini, and you'll have this done in no time!

Fusilli Pasta with Roasted Tomatoes and “Hidden” Zucchini

Serves 4

"As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you 'hid' by grating squash into the pasta, but the flavor will make it a winner."

ingredients
6 plum tomatoes, halved lengthwise
2 teaspoons Extra Virgin Olive Oil
Salt and ground black pepper to taste
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped basil
1/2 pound Organic Whole Wheat Fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice

method
Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.

nutrition
Per serving (about 9oz/271g-wt.): 310 calories (60 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 470mg sodium, 51g total carbohydrate (7g dietary fiber, 6g sugar), 13g protein

Grilled Tuna Kabobs with Peach Mango Salsa

2009-08-24T07:57:00.000-07:00

This is a favorite summer recipe in our house! It wasn't until I went to Hawaii when I was 20 that I ever had Tuna in any form other than in a can. But Tuna steak is AMAZING. I had no idea what I was missing. Of course, in Hawaii the fish we ate had been caught that morning, and was incredibly fresh - here we have to do with the frozen. But that's okay. In this recipe with the Peach Mango Salsa, all I have to do is close my eyes to imagine the smell of those Plumeria flowers......

Grilled Tuna Kabobs with Peach Mango Salsa

1 12 ounce package frozen Yellowfin Tuna Steaks, thawed and cut into chunks
2 Tbsp Extra-virgin olive oil
2 lemons
1 cup Peach Mango salsa, divided
1 large yellow onion
2 bell peppers, (red, green, yellow or orange, it doesn't matter), cut into chunks
sea salt and freshly ground black pepper
1 cup Organic Whole Wheat cous cous, prepared to package directions

If using wood or bamboo skewers, put them in water to soak. (at least 15 minutes, so they don't catch fire on the grill) Preheat an oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with the oil and 2 tablespoons salsa in a medium bowl. Alternate fish, vegetables, and lemon on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper. Place skewers on a hot grill and cook 3-5 minutes, basting often with mixture, turning once. Serve kabobs over couscous with salsa for dipping.

Poblano Chiles Stuffed with Black Beans and Summer Squash

2009-08-22T07:40:00.001-07:00

I came across this recipe in a book I received as a gift from a dear friend. It's called New Flavors for Vegetables, and it is put out by Williams-Sonoma. It was too spicy for the kids, so I seperately made them some rice, beans, sauteed squash, and some mild salsa. They put all their stuff into some Whole Wheat tortillas. Rob and I LOVED this recipe. I will definitely make it again, and again, and again!

Poblano Chiles Stuffed with Black Beans and Summer Squash
makes 4-6 servings

ingredients

8 Poblano Chiles
2 tbsp extra-virgin olive oil
1/2 white onion, finely diced
sea salt and freshly ground pepper
1 zucchini, diced
2 yellow summer squash, diced
1 ripe tomato, diced
1/4 teaspoon cayenne pepper
1 can (15 ounces) black beans, drained and rinsed
1/4 bunch of cilantro, leaves coarsely chopped
1 cup cooked white rice (I made Brown)
1/2 cup creme fraiche
small chunk parmesan cheese

Position an oven rack 6 inches below the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and place 2 of the chiles on the prepared sheet. Broil the chiles, turning occasionally, until charred on all sides, about 15 minutes. Set the oven temperature to 400 degrees. Transfer the chiles to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes. With wet fingers, pull off the skin from the chiles. Remove the seeds and stems from the chiles, dice the flesh, and set aside.

Cut a 2-inch-long slit in each of the remaining 6 chiles. With a pairing knife, carefully scrape out the seeds from the insides of the chiles.

In a saute pan over medium heat, warm the oil. When the oil is hot, add the onion and a pinch of salt and saute until the onion is soft and translucent, 5-6 minutes. Add the zucchini and summer squash, cover the pan, and saute until just tender, 5-6 minutes. Uncover, add the tomato, cayenne, and a pinch each of salt and pepper and saute for 2 minutes. Remove the pan from the heat and let the vegetables cool slightly.

Add the beans, diced poblanos, cilantro, rice, and creme fraiche to the pan and mix well. Spoon the bean mixture into the chiles, dividing it evenly. Place the stuffed chiles, cut side up, in a baking dish, and add enough water to come 1/2 inch up the sides of the dish. Cover tightly with aluminum foil and bake until the stuffing is heated through and the water has evaporated, about 20 minutes. Remove the foil, grate some cheese over the tops of the chiles, and bake uncovered, until the cheese melts, about 5 minutes.

Serve right away directly from the baking dish.

Summer Cooking

2009-08-14T06:50:00.000-07:00

It feels so good to be home, and back in the groove of things, cooking in my own kitchen. The kids have had a three week break off from year round school, and this is the last week. As I mentioned in an earlier post, I let them help pick some of the menu this week. This means usually more meat than I would normally cook, but that's okay. We had chicken and turkey this week, but they were both great recipes.

I am not a fan of turkey, especially not ground turkey. bleh! However, this specific turkey burger recipe is good. It's the only way I'll eat it. Next is a sort of Asian type noodle dish. Both we made from the Whole Foods Meals for 4 for under $15 flyer that I picked up 2 years ago, and still use all the time.

Lakeside Turkey Burgers

Serves 4

Ingredients

1/2 pound white ground turkey
1/2 pounds dark ground turkey

6 sundried tomatoes in olive oil, thinly sliced, plus 2 tablespoons olive oil from the jar

2 tablespoons chopped parsley (or 2 teaspoons dried)

2 tablespoons chopped basil (or 2 teaspoons dried)

1 teaspoon garlic powder
Salt and pepper
4 whole wheat buns or rolls
4 tablespoons garlic and lemon sandwich spread*
Lettuce and sliced tomatoes

Method

Place turkey in a bowl. Gently work in sundried tomatoes plus 2 tablespoons oil from the jar, parsley, basil, garlic, salt and pepper. Take care not to overwork the mixture. Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors. Grill patties until firm and browned and all pink is gone from center, about 3 to 5 minutes per side. Serve on toasted buns with garlic lemon sandwich spread. lettuce and tomatoes.

Nutrition
Per serving (1 burger/233g-wt.): 440 calories (220 from fat), 25g total fat, 3.5g saturated fat, 65mg cholesterol, 660mg sodium, 27g total carbohydrate (4g dietary fiber, 5g sugar), 27g protein

Cool California Sesame Shiitake Noodles

Serves 4
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here’s a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it’s delish as is!

Ingredients
8 ounces dried capellini pasta (I used Whole Wheat. Make sure you don't overcook)

1 cup frozen shelled edamame

1 to 2 tablespoons canola oil

6 ounces fresh shiitake mushrooms, stems removed, sliced (if on a budget, substitute with something else)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup julienned carrots and/or red cabbage
2/3 cup thinly sliced green onion
1/4 cup sesame seeds, lightly toasted (optional)
Crushed red chile peppers, to taste (optional)

Method
Cook pasta, adding edamame to pot with the pasta when the water boils. Rinse in very cold water, drain and set aside. In a large sauté pan, cook mushroom slices in oil over low heat (do not brown). Turn off heat. Add toasted sesame oil, soy sauce and rice vinegar. Toss shiitake sauce with noodles, carrots and/or cabbage and green onions. Serve topped with sesame seeds. Pass red pepper flakes at the table, if desired.

Nutrition
Per serving (about 7oz/210g-wt.): 420 calories (140 from fat), 15g total fat, 1g saturated fat, 15g protein, 54g total carbohydrate (5g dietary fiber, 6g sugar), 0mg cholesterol, 370mg sodium

Zucchini Sweet Potato Bread

2009-08-13T07:12:00.000-07:00

I've been receiving gifts of zucchini this past week, which has been SO wonderful. Even I can only eat so much of it raw, or grilled, sauteed....and so even though it's hot out, I broke down and made a couple of loaves of bread. I threw some in the freezer, and we've been eating the rest. I really like this recipe because it sneaks in 2 veggies, and anytime you can have your kids eating two servings of vegetables before breakfast is even over, is a good day, right? I would love any experienced Agave Nectar bakers to let me know if they think I could use that in this recipe instead of sugar. With no butter in the recipe, if I could also put Agave Nectar in place of the 2 cups (gulp) of sugar, I would be thrilled. Either way though, it's YUMMY. And you can use the excuse of it not having butter in it, to slather some on when you eat it hot out of the oven. :)

I put the kids to work, and had the boys do all of the vegetable grating. It made this super easy!
I also used half whole wheat flour, and did not make any altitude adjustments, and it turned out great. Don't skip the flour and butter in the pan, you'll need it to get this out in one piece.

Sweet Potato and Zucchini Bread
Bon Appétit November 1992
by Debbie Fleming: Townville, South Carolina
Makes 1 loaf

ingredients

2 cups all purpose flour (I used half Whole Wheat)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

preparation

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

Greens, Chicken and Citrus Salad

2009-08-10T19:46:00.000-07:00

While the kids have been off school for these 3 weeks, I let the boys each pick a night where they were "in charge" of dinner. Obviously this meant a lot of help from me, but I still tried to let them do what they could do. I let them flip through cookbooks, and of course they were drawn to anything with pictures. Tonight Isaac set the table, and helped to make this delicious salad.

With a short ingredient list, and only 15 minutes of prep time, this was a great summer dinner.

Greens, Chicken, and Citrus Salad

Serves: 4 (2-cup)
Details: Grapefruit brings a refreshing taste, a pretty look, and a healthy dose of vitamin C and fiber to this salad. (Phase 2)

Ingredients:
2 tablespoons minced red onion
2 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds boneless, skinless chicken breasts
1 (1-pound) head green leaf lettuce, torn into bite-size pieces (8 cups)
1 pink grapefruit, sectioned
Salt and freshly ground black pepper

Directions:
Combine onion, vinegar, 4 tablespoons of the oil, 1/4 teapsoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side. Remove from heat, cut into 1/2-inch clisces, and toss with 3 tablespoons of the dressing.

Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl. Season to taste with salt and pepper. Serve salad topped with chicken slices.

Nutritional Information:380 calories
20 g fat (3 g sat)
8 g carbohydate
41 g protein
2 g dietary fiber
190 mg sodium

Summer Sandwich

2009-08-05T12:50:00.000-07:00

We've been getting cucumbers out of the kid's garden and they are so good! I'm not trying to can or pickle anything this year - I don't think we'll end up with enough for that. We're getting the perfect amount to eat really. We've had just a handful of green beans, and herbs. The tomatoes have some green heirlooms on them, all beautiful and knotty. I can't wait until they are ready! In an effort to not get bored with cucumber - all we've been doing is munching on them plain or with some goat cheese and herbs smeared on top - I looked up Budget Recipes on Whole Foods website, and came across this lovely summer sandwich. The kids loved it for lunch today, and I'm excited to have something new for their lunchboxes when they head back to school. I used baby leaf lettuce instead of watercress, and sprouted grain bread.

Cucumber Sandwiches with Strawberries and Watercress

Serves 4

When summer fruits are at their sweetest, peaches make a worthy substitution for the strawberries in this recipe.

Ingredients
8 large strawberries

4 ounces (8 tablespoons) Neufchâtel, softened

1 tablespoon chopped mint

1 teaspoon lemon zest

Salt and pepper to taste

1/2 seedless cucumber, thinly sliced

1 bunch watercress, long stems trimmed

8 slices whole wheat sandwich bread

Method
Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint, zest, salt and pepper and mix until well combined. Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve.

Nutrition
Per serving (about 6oz/170g-wt.): 230 calories (70 from fat), 8g total fat, 4g saturated fat, 20mg cholesterol, 670mg sodium, 28g total carbohydrate (5g dietary fiber, 7g sugar), 10g protein

July food pics

2009-07-28T20:21:00.000-07:00

I'm telling you....this summer is busy! I know pretty soon here it's going to slow down, and I will be back to posting some fabulous recipes for you. But for now, I'm just along for the ride and trying to enjoy every minute. Here's some July food pics.

Here is some Tiramisu a friend and I enjoyed in North Beach in San Francisco. Made from scratch from a lovely little Italian Espresso place, called Cafe Greco.

We walked up to the window at the Pier 1 Seafood Market on Fisherman's Wharf, where you can get the same food for cheaper that they serve in the restaurant, but to-go, and sit outside and eat. I had some Sweet and Sour Calamari with coleslaw, and a cup of clam chowder. yum!!

This is an Eggplant, Zucchini, and Red Pepper Torte that I made for some company. Usually I make this in the winter, so as not to have the oven running for so long, I roasted the veggies on the grill instead. This is one of my favorite all time recipes, and it tastes AMAZING.

This "recipe" I got from a friend. It's so simple - just cantaloupe, blueberries, torn mint leaves, and Agave Nectar. so good! It goes great with any BBQ.

I been eating raw until Dinner again and feel fabulous. It's so much easier in the summer with all the wonderful produce overflowing at the Farmer's Market, and in our kitchen. I wish it could be this way all year long!

Lastly I'll leave you with a recipe I made to use up some Kale. It was pretty good, though the kids weren't crazy about it, Rob and I liked it. I'd make it again. Kale and Mushrooms over Creamy Polenta. I hope you are having some wonderful food adventures of your own this summer!

Summer BBQ menu

2009-07-04T12:06:00.000-07:00

This summer has been so busy! I haven't had much time to post on here. Also, as a result, I've been making good ol' standby recipes, and not as many new things. We have some friends coming through town from Minnesota on Sunday though, and they eat a variety of different ways. We have meat eaters, vegetarians, and vegans in the group, and so I need to have a varied menu. When I came across some recipes for a summer BBQ in a free magazine at the natural food store, I new that I had the makings for a great menu. I'm adding a drink, dessert, and some salad with edible flowers from our garden to round out the menu. For the dessert I'm thinking vegan cookies, and another blueberry pie.

Potato and Onion Frittata

Asparagus Salad with Croutons

(I used Whole Wheat bread for croutons)

Grilled Polenta

Grilled Ratatoulle with Chickpeas

Korean-Style Grilled Steak

I split the recipes in half, and tried them out two seperate nights on my family this week. This helped me see what things I could do ahead for when we serve it to company. Some things I'm doing ahead today are: making the croutons, making the frittata (can be served at room temp), making the polenta, marinading the steak, and clipping the herbs that I need from the garden so they are ready in the fridge. I will also make whatever desserts I decide on today. If I run out of time for desserts, I will buy vegan already made cookies, and then serve fresh berries with homemade whipped cream.

When we made these ahead, my personal favorite was the Grilled Ratatoulle served over the Grilled Polenta. I think it is really hard to find a vegan grill recipe that is so hearty that you truly forget you aren't eating meat - and this one fits the bill. We all ate one serving and were full the rest of the night!

Happy 4th!

Food pictures from May

2009-06-15T13:37:00.001-07:00

For our 10 year anniversary, we went to Paris in April. But on the actual night in May we went out to eat at our favorite local restaurant, The Old Blinking Light. We love this little local place, where the chef can be seen at the Highlands Ranch farmer's market buying produce (I've spotted him). This was the dessert they brought us out on the house, when they realized it was our anniversary. :) Chocolate soup! With made from scratch Banana Bread.

This was Rob's meal, Tres Rellenos. They ranged from spicy to mild. Two were roasted, one was fried. Definitely the Poblano was our favorite.

This was my meal. I wasn't that hungry so I just got a bowl of their soup of the day. I read an article in a local magazine about how the chef took a few months off, and learned how to raise his own cattle. So now the beef at the restaurant is from the chef's farm! So I had to try some. This was Green Chili and Mariposa Beef stew. The bread was drizzled with honey......yummmmm!

This is a pic of the TOTALLY cute apron that my friend Joia gave me as a gift :) I LOVE it! I feel so sassy and can't help shaking my hips to the music when I am cooking with this on.

This is just a pot of Italian Wedding Soup with Vegan Meatballs I had cooking up one night, and I took a pic. I used Whole Wheat noodles in it. We make this about 3-4 times a year. I love one pot meals!

Glenwood Springs

2009-06-09T12:43:00.000-07:00

I was nervous to head out camping for the first time with all three kiddos, but it seemed like I could put it off no longer. Nobody is in diapers anymore – and the boys have been begging to go. Not that I’m against camping or anything, it’s just that I'm not sure I'm for it either. umhmm.

The one time I have been camping with kids was when my oldest son was less than a year old. I arrived back to CA from a Midwest visit with him, and my husband picked me up at the airport and brought me straight to a campsite for a night to spend with friends. After spending the night huddling in the corner of the tent in fear because the raccoons were wrestling each other up against the door of the tent, fighting over who was going to get the trail mix I left in my diaper bag outside (I thought of course they were trying to break in to eat my baby) I all but banished all talk of camping in our house.

I felt up for it this summer all of a sudden. Maybe because I can confidently say I raised 3 spunky kids who I think would have no problems taking on wildlife. I was right - they had a blast.

We have always wanted to get back to Glenwood Springs, after staying there for our anniversary without kids one year. We invited two other families to join us at a campsite right out of town, in Glenwood Canyon Resort. We camped in an area that had three spots together, and when they said “near the river” let me say, they meant ON the river. We were inches from the drop off that led right into the rushing water. No barrier. 9 children. Gulp. However, it turned out to be just fine! As you can see from the picture above the kids fished right off the bank next to our tents. We could see the train on the other side of river bank (Note: bring earplugs and sleeping pills, cause this baby runs all night). We EVEN saw a huge bear! It was across the river on train tracks and just walked along it for awhile before heading back into the trees. I was in the tent with our two little ones and I heard one of the boys camping with us just quietly said "There is something over there, like a big shaggy dog, or a buffalo walking along....." and then I hear an adult yell "It's a bear!" Thankfully we were totally safe on our side of the river.

We also saw deer and all kinds of interesting bugs and things. My husband picked up three bug boxes on our way out of town, and this turned out to be great entertainment for all of the kids while the adults hung out.

This trip wasn't all about the camping though - Glenwood Springs is a town worth exploring. Our first morning there we headed to Hanging Lake (see the last two pics above) for an intense (with kids) but beautiful hike. We did it in about 3 hours, going up and back. At the top is the BEAUTIFUL lake and waterfall you see Analise squatting next to. The water is clear, and you can see fish in it. You can walk behind the waterfall, which is just cool, and makes you feel like you are doing something that you read about in a story book when you were little .

The next day we went to the wonderful Glenwood Hot Springs Pool. This is what the town is all about people. There is a couple of different pools, one being 94 degrees, one 104 degrees, a kiddie pool, and a waterslide that lands in a different pool. The Ute Indians were the first to discover the pools that have 15 different minerals in them, and since then have been known to have theraputic properties. People travel here from around the world to sit in them, and we really did hear people speaking all kinds of different languages while we were there. It's a bit pricey ($70 for our family of 5) but the pass is for all day, and it truly is wonderful. It was open from 10am - 10pm the day we went, and our wonderful husbands let us three ladies come back at night and soak under the stars which was awesome!

Lastly, we found a coupon in the Glenwood Paper to ride the Gondola in town for free after 5pm, so we did that one night. The Gondola is a beautiful ride (see kids having a blast in the second picture above) up to the top of a mountain where Glenwood Adventure Park and Caves are. When we got to the top there was a western old-town feel to the park. You can pay to tour the caves which we skipped because it was getting late, and I'm not a cave person. You can dress up in Old Western clothes and get your pictures taken. You can buy tickets to go on rides, and we did the Alpine Slide (see first picture), and the rock climbing wall. You can also pan for gems (great kid activity). They had live music the night we were up there, and a small bar and food counter. Buy your kids some gem stones and rock candy in the gift shop, and everyone's happy :).

The drive was a little under 3 hours from the Denver area. We stopped in Breckenridge on the way there and back to break up the drive for the kids, and to have lunch. I would definitely head back there again with the kids for another visit. A very family friendly town, with some history, and enough to keep you entertained whether you want to be outdoors, and hike, fish, and raft, or go into town to enjoy some of the activities.

Some of my favorite kid quotes from the weekend:

“It’s like swimming in the sun.” Isaac about the water in the Hot Springs

“There is no END! There is nooo END!!” Analise earnestly trying to communicate to us that she did not think going through the tunnels on I70 was such a good idea after all.

“Thank you for keeping us safe, and not letting us die” Analise said to me very seriously when we were leaving the hot springs

“It looks like a shaggy dog, or a buffalo” Ryan about the bear across the river from us. :)

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

2009-06-02T17:49:00.000-07:00

We were going to BBQ at home this weekend, and I was looking for something other than my standard side dishes. I came across this side dish on Epicurious.com and it was SO yummy. It really does taste as good as it sounds! What type of Blue Cheese you get will alter the flavor a bit, so engage the guy at the cheese counter and try some samples before selecting one that you like. I'm hoping to use the leftover blue cheese we have to make a dip for some Sweet Potato chips, or fries.

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

ingredients

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

preperation

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

Cooking With Kids

2009-05-26T12:05:00.001-07:00

When cooking with your kids, or anyone elses, you have to have a few things....patience, a sense of humor, and the ability to remind yourself that the experience is more valuable than a clean kitchen for the evening. They might spill the flour, drop an egg on your foot, or sneeze in the batter. It happens. When the finished product means a lot to you, as it usually does to me, this can be so challenging. Don't do it on a night when company is coming over. Do it on those evenings when it will just be your family, and you've got a back up frozen pizza in the freezer. :)

Use your intuition when deciding what to let your kids do. I let my oldest son do some things the other ones don't get to do yet, like turn the oven on, and take things in and out of the oven. He is an especially careful kid. However, we have a rule in my house that we will not visit using knives until the age of 8. The reason I picked this age is that when I looked into cooking classes for kids, they do not let kids into the ones that they use knives with until they are 8. I figure they know what they are talking about.

The week that I cooked with Elijah I learned a few things. Children's cook books make some assumptions. They assume that children apparently have no taste buds, like everything bland, and only eat about 3 different kinds of vegetables. Very sad. The meals were mostly bland, and dissapointing, even though we made them correctly. The only cookbook that impressed me, was one that my dear friend Joia recommended to me. It's called Honest Pretzels. It's by Mollie Katzen of the famed Moosewood restaurant and cookbooks. She has the cutest step by step pictures, and the recipes actually taste good. Joia's favorite from this book, and I have to agree, is the yummy Lasagna filled with lots of fresh torn basil. The whole family liked this one, and we had fun making it too. The recipe is below, and remember it is written for a child to read. :) My notes are in italics.

Lasagna

2 pounds ricotta cheese (4 cups)
20 fresh basil leaves

1 tablespoon minced (cut in tiny pieces) or crushed garlic

1 cup grated parmesan cheese (buy a wedge and grate it yourself - its a fun thing for the kids to do, plus it tastes better!)

A 26 ounce jar of tomato sauce (A generous 3 cups) (we used Muir Glen Organics and it was really good)

12 lasagna noodles ( about 3/4 pound)
1 pound mozzarella cheese, grated (4 packed cups)

Yield: This makes about 16 servings

Time: It takes about 45 minutes to make, and almost an hour to bake. Then it needs to cook for 15 minutes. Figure about 2 hours start to finish.

You will also need:

- Small sharp knife (or a garlic press) and a cutting board for mincing (or crushing) the garlic ahead of time
- Handheld grater or food processor fitting with the grating attachment for grating mozzarella ahead of time
- Large bowl

- Scissors

- Measuring cups and spoons

- Long handled spoon or fork

- 1 cup liquid measure

- 9 X 13 baking pan

- Soup spoon

- Aluminum foil

- Timer with a bell

- Knife and spatula for serving
- Plates and forks

1. Ask an adult to turn the oven on to 375 degrees.

2. Put the ricotta cheese into a large bowl.

3. Make a little pile of 20 basil leaves. Hold them tightly together and snip them into the bowl with scissors. Snip them really snall.

4. Add 1 Tablespoon garlic and 1/2 cup of the parmesan. (You will use the rest of the parmesan for the top)

5. Mix well with a long-handled spoon or a big fork. You have just made the ricotta mixture. Set this aside for now.

6. Measure 1 cup tomato sauce. Pour it into the baking pan and spread it a little with the back of a spoon.

7. Put a layer of noodles on the sauce. They should touch edges, but should not overlap too much.

8. Use a soup spoon to put blobs of the ricotta mixture onto the noodles. The blobs do not need to connect or touch. Use about half of the ricotta mixture.

9. Measure another cup of sauce. Pour it over the blobs of cheese and the noddles and spread it a little.

10. Sprinkle on about half of the mozzarella.

11. Put another layer of noodles right on top of the cheese.

12. Put the rest of the ricotta mixture on top of the noodles, in blobs, like before.

13. Sprinkle the rest of the mozzarella over everything.

14. Pour on the rest of the sauce and spread it a little.

15. Cover the pan tightly with a big piece of foil. Ask and adult to help with the foil, and with putting the pan in the oven. Set the timer for 40 minutes.

16. Ask an adult to do all of this: After 40 minutes, take the pan out from the oven, remove the foil, and sprinkle the top with 1/2 cup parmesan. Bake, uncovered, for 15 minutes longer, and then take it out of the oven.

17. Let it cook for 15 minutes before serving.

YUM!!! :)

So sweet! Honey Peach and Blackberry Cobbler

2009-05-17T14:27:00.000-07:00

I read up a lot on sweeteners, and the different arguements as to what is better, and who it is better for. The general consensus among nutritionists seems to be that if you have a family history of diabetes, or are or could be pre-diabetic yourself, then you should steer towards fake sugars (Splenda, Stevia, Agave Nectar). If you do not have a family history of it, and do not stuggle with it yourself, than pure sugars (honey, molasses, raw cane sugars) are the best. The raw food community encourages you to eat raw unfiltered honey, or raw agave, and some of them endorse Stevia. My husband's family has a history of Diabetes, and I go back and forth between trying to eat raw, or just more natural foods, so I feel like we have every type of sweetener in our house!

However with all the talk of cutting down on sugar (Hello South Beach Diet! another one followed in our house:) I don't think I have ever heard someone talk about the benefits of sweeteners. I just thought this paragraph was interesting, from an article on MSN. You can click here to view the entire article.

There are tiny differences in the minerals in some sweeteners; the less processed, the more trace minerals, says Blatner. (Honey, for example, has some magnesium and calcium.) And there is some evidence that the levels of antioxidants in sweeteners can vary. One study, published earlier this year in the Journal of the American Dietetic Association, found that among sweeteners, dark and blackstrap molasses had the most antioxidant activity. Maple syrup, brown sugar, and honey had a bit less, and refined sugar, corn syrup, and agave nectar had the least.

One thing I do know about honey, is that some doctors encourage people with allergies to eat 1-3 tablespoons a day, (depending on who you talk to) of LOCAL honey. It will help ease your seasonal allergies. This can be hard to find. You may just have to read the labels at your natural food store, or head to your nearest farmer's market and stock up on it.

Interesting stuff!

This is what I'm making to bring to a BBQ (recipe below). I was eyeing this on Epicurious, but sometimes I think they think too little about calories, and I hit up Cookinglight.com to see if they have something comparable. Peaches and Blackberries are in season, and are a steal at the store right now. I bought a ton so I can freeze them too. yum!

Honey Peach and Blackberry Cobbler
Lorrie Hulston Corvin, Cooking Light, JULY 2003

A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.

Yield 12 servings (serving size: 1/2 cup cobbler and 1 biscuit)
Ingredients
2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons turbinado sugar

Preparation
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Nutritional Information
Calories: 283 (20% from fat)
Fat: 6.3g (sat 3.8g,mono 1.8g,poly 0.3g)
Protein: 4.3g
Carbohydrate: 56.5g
Fiber: 4.7g
Cholesterol: 17mg
Iron: 1.5mg
Sodium: 267mg
Calcium: 63mg

Elijah's taking over the kitchen!

2009-05-13T13:13:00.000-07:00

My oldest son Elijah, who is 7 years old, decided at the library last weekend that he wanted to check out 6 cookbooks. So he brought them home, and was pouring over them asking me if he could make a million things.

"Why don't you make dinner tomorrow night?" I offered.

"But I want to make more than one dinner Mom. Can I make more than one? Like the whole week?"

"Um. Hm. Um. Are you sure? Well, okay...."

So we got out my calendar of meals for the month, and I let him chose one for every night (only rule, had to be a main dish) Monday through Thursday. (Friday is our ten year wedding anniversary!) It has been a REALLY fun experience. He wants to be in charge of as much as possible, and I think it's a learning experience for me too. I'm realizing he can do a lot more than I thought, though I'm still weary of giving him a knife yet. Here's what's on the menu for this week. When he gets home today, we will start the Tortilla Soup! We are definitely eating more meat this week than normal, but I wanted to give him free reign to choose. So fun!

Monday
Book: Look and Cook: A Cookbook for Children by Tina Davis
Meal: He-Man Hamburgers

Tuesday
Book: Honest Pretzels and 64 Other Amazing Recipes for Cooks Ages 8 and Up by Mollie Katzen (recognize that name? From the author of the Moosewood cookbooks)
Meal: Not-From-a-Box Macaroni and Cheese

Wednesday
Book: Fun Food: 25 Delicious Recipes that Kids Can Cook by Williams Sonoma
Meal: Chicken Tortilla Soup

Thursday
Book: Honest Pretzels and 64 Other Amazing Recipes for Cooks Ages 8 and Up by Mollie Katzen
Meal: Lasagna

Sangria

2009-05-06T12:45:00.000-07:00

I got together with a group of fabulous ladies on Monday night, and I was in charge of bringing the Sangria. I have made Sangria one other time, convinced I could just throw some things together and it would be great, but it was unmemorable. This time I decided to go with a recipe, and it turned out great! Super yummy. I thought it was actually even better the next night. So if you are patient enough, I would make it one night, and serve it the next. It's definitely all about letting it sit though, so don't skimp on the 8 hours the recipe recommends. This could be one less thing to do some night when you are entertaining, as the drink would be ready! Sangria is such a nice drink once the weather gets warm. I've been told Red Sangria is technically a winter drink, and white a summer one, but I've never found anything to confirm this. I am partial to red wine, so I went for a red recipe. I'm going to keep this one as my favorite.

Sangria

Cooking Light, August 2001

Yield
6 servings

Ingredients
3 tablespoons sugar
3 tablespoons white rum
3 tablespoons Cointreau (orange-flavored liqueur)
3 tablespoons brandy
6 orange slices
6 lemon slices
1 peach, cut into 6 wedges
1 cinnamon stick
1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
1 cup sparkling water, chilled

Preparation
Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving.

Nutritional Information
Calories:189 (0.0% from fat)Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g) Protein: 0.6g Carbohydrate: 15.8g Fiber: 1g Cholesterol: 0.0mg Iron: 0.6mg Sodium: 7mg Calcium: 25mg

Spicy Jack Cauliflower Dip

2009-05-05T14:45:00.000-07:00

The other night I was making our favorite Vegetarian Chili, and wanted to have something out to go before it. I came across this recipe a few weeks ago on the Whole Food website, and thought I would give it a try. It was SOOOOO good!! I ate so much of it, I hardly ate any of my favorite soup! :)

Spicy Cheddar-Jack Cauliflower Dip

Serves 12

Cooked cauliflower is pureed and combined with cheese, spinach, garlic and jalapeño in this tasty and different dip. Serve with pita chips or toasted baguette.

Ingredients
Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled

4 ounces Neufchâtel cheese

1/4 cup mayonnaise

1 to 2 fresh jalapeño peppers, seeded and finely chopped

2 cloves garlic, chopped

3/4 teaspoon salt

12 ounces (about 3 1/2 cups) Cheddar-Jack Shreds

3 lightly packed cups (about 5 ounces) baby spinach leaves

Method
Heat oven to 375°F. Pulse cauliflower in a food processor until very smooth. Add Neufchâtel, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Scrape into a 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

Nutrition
Per serving (about 3oz/73g-wt.): 180 calories (130 from fat), 15g total fat, 9g saturated fat, 40mg cholesterol, 420mg sodium, 3g total carbohydrate (1g dietary fiber, 1g sugar), 8g protein

Rainy Day = Blueberry Pie

2009-05-02T19:23:00.000-07:00

We had a day where we had a fun outdoor adventure planned, and then woke up to clouds and rain. We had a fun play date in the morning, but I was itching for something to do in the afternoon. Sometimes when we have enough leftovers for another meal, and I feel like cooking, that's when I like to make a dessert. I have the time, and dinner's already done, and it gives everyone something to look forward to after leftovers.

I have been seeing lots of pictures of fruit pies, crisps, and cobblers lately with the spring weather here, and everyone it seems is getting excited about all the fruit summer will bring. I know I am! I checked out a book from the library called Williams-Sonoma Family Meals: Creating Traditions in the Kitchen and it has a beautiful picture in it of Blueberry Pie.

Now I have to admit, blueberry pie is one of those pies that I have skipped over in the past. It's just not that glamorous, and it's not flashy. It doesn't spark any childhood memories, and it doesn't seem all that romantic. However, I kept flipping back to this page, and decided to give it a try. I'm so glad that I did!

Elijah came wondering into the kitchen and was interested in helping out so I enlisted him to do a few things, and then decided to stand behind him, and direct him, but let him try to make it. I figured we weren't bringing it anywhere, and it was just us enjoying it, so it didn't have to be perfect. I already had all the ingredients in the house, so if it didn't turn out, we weren't out anything. He did such a fabulous job! We even did a lattice top together, which I actually have never done before, and it was actually simple. I was so proud of him, and he really loved that my first time ever having Blueberry Pie was with HIM. :) Made by him. What a guy!

If you have ever had Blueberry Pie before and didn't like it, I would encourage you to give it a second chance. This is not like the too sweet, too mushy pies with a white gummy crust that they sell in your grocery bakery. Those are not fit for consumption! Pies I believe are easy enough for anyone. Grab someone in you life that knows how to make a crust, and enjoy an excuse to spend some time in the kitchen with them learning how. (I am forever grateful to you Taya!:) Once you know how, pies are a cinch, plus you'll be able to enter the world of quiches too! If that's not an option to you, don't feel bad buying some already made crust. This is such a treat, either way you'll enjoy it!

Blueberry Pie

double Pie dough recipe (I used my favorite, not the one in the book, see below)

4 cups fresh or frozen bluberries (1 lb)

1 Tablespoon lemon juice

1/2 teaspoon pure vanilla extract
1/2 cup sugar, plus 1 Tablespoon
3 Tablespoons all-purpose plain flour
pinch of kosher salt

4 tablespoons cold unsalted butter, cut into small chunks
2 tablespoons whole milk
serve with Vanilla Ice cream or whipped cream
Makes one 9-inch Pie

On a lightly floured surface, roll out half of the pastry into a 12-inch round about 1/8 inch thick. Loosely roll the pastry around the rolling pin, center it over a 9-inch pan, then unroll and fit it into the dish, pressing it against the bottom and sides. Trim the overhang to about 1 inch.

In a bowl, toss together the blueberries, lemon juice, and vanilla. Add the 1/2 cup sugar, the flour, and the salt, and toss again to coat the berries evenly. Pour the blueberries into the pie shell, and dot the filling with the butter.

To make the lattice top, roll out the dough into a round the same size as the bottom crust, and cut into strips 1/2 inch wide. Place the longest strip across the center of the pie, and place about half of the shorter strips on either side, spacing them evenly, 1/4 - inch apart. Rotate the pie 90 degrees. Place the remaining strips perpendicular to the first layer of dough strips, spacing them evenly. Trim any long strips even with the bottom crust, then fold the bottom crust over the ends of the strips and crimp with your fingers or fork tines. Refrigerate for 30 minutes. (Note: Don't feel like you have to do all of this just so. We just ignored this, and cut strips and layered them over the top. No big deal. Homemade pies rarely are perfect, and they taste amazing either way, so just relax!:) (P.S. We didn't refrigerate due to bedtime nearing, and it turned out just fine)

Preheat the oven to 400 degrees. Brush the top crust with the milk and sprinkle with the 1 tablespoon sugar. Bake until the fruit is bubbling and the crust is golden, 50-60 minutes. Let cool on a rack. (Note: I find with the altitude, I have to cover the entire pie with foil partway through, to avoid it burning before the pie cooks through)

-----------------------------------------------------------

Whole Wheat Crust

makes 1 crust

6 tbsp butter (prefer lightly salted, and cold, in this recipe)

1 heaping cup Whole Wheat pastry flour
2 or 3 tbsp ice-cold water

some white flour for rolling it out

Blend butter and flour well with a pastry blender (or two butter knives)....till it's the consistency of small peas. Add water - a little at a time - until it all sticks together. Roll out in white flour.

Paris food pics Day 2

2009-05-01T14:08:00.001-07:00

On Day 2 we did a marathon of a day. We did too much really! We did the "Paris in 1 Day" in our guidebook, figuring we'd have all the big things out of the way (and they were forecasting rain the rest of the week). We did the Louvre, Notre Dame, Champ Elysses, Arc de Triomphe, and the Eiffel Tower all in one day. yikes! It was too much. I also forgot to take food pictures at the wonderful place we had lunch at Les Bouquinistes, one of Guy Savoy’s five Parisian restaurants. Guy Savoy is a 3 Michelin star French chef who also has a restaurant in Caesar’s Palace Las Vegas.

It was a wonderful lunch. We got to sit in the front room that overlooks the Seine. I had the three course lunch that came with wine. The first was a type of salad that had French ham, and a poached egg over the top of it. Not a lettuce -type salad that we are used to. It was wonderful. Then I had the swordfish with a side of vegetables. The swordfish was sliced and fanned beautifully across the plate. The chef was very into foam, because there actually was foam on all three of my courses. I had a chocolate type cake for dessert. The restaurant was very clean and bright, with minimal decorating, which made it seem comfortable, yet modern. I would love to go back! A great place to have lunch there during the day, and afterward you can walk along the road which is filled with Booksellers, which is what the restaurant takes it's name after.
The only picture I have of that day, is of me with my very first crepe in Paris. We ate a Chestnut Crepe as we walked the Champ Elysses. It was a beautiful afternoon!

Paris food pics Day 1

2009-05-01T13:54:00.000-07:00

Here are some pics of the yummy food and places we ate on Day 1 while in Paris!! I'll be up and running writing some of our recent family recipes again on here now too, but I thought I'd catch up on this. It's good to be back! Some of these are at the market we went to. Some at a cafe. The one with strawberries is just stuff we bought at the market and store and had in our room for breakfast. I miss the amazing yogurt. There is NOTHING like it here. *sniff*

I'm back! / Chocolate Hazelnut Cupcakes

2009-04-28T08:56:00.000-07:00

Hello friends - I am back. And I don't mean I have set my feet back in the United of States. I mean, actually feel like I'm back at it. We recovered from jetlag in time to receive company from CA (miss you already Young family!), and now have recovered from company. I have one child with a cold, but at this point, I'm going to take it.

I am done with my babysitting job, and am enjoying my family. I know there are some new adventures around the corner, with some possibilities already in the hat (ballroom dance teacher? summer work at an Organic Farm?) but I'm content to wait on those and leave them at God's feet for now. I think I FINALLY found a drum instructor I'm going to go with here in CO. So life is good, and I'm seeing some happy endings, and new beginnings.

I really am, I swear, going to catch you all up on Paris. I plan to post pics of the food. Those are coming soon. But remember that child with the cold? Yes, mmhmm. So I'm going on two nights of fragmented sleep, and am not up to it today.

However, today we did make some wonderful cupcakes, and I will share that recipe with you. I plan to catch up and post some other recipes soon of things I've made this past month.

To save time chopping, I bought bittersweet chocolate chips.

Gooey Chocolate and Hazelnut Cupcakes

from Indulgent Cupcakes by Susannah Blake

makes 12

ingredients

cupcakes

2 1/2 oz. bittersweet chocolate, chopped

6 1/2 tablespoons butter, at room temperature

1/2 cup granulated sugar

2 eggs

3 tablespoons blanched*, hazelnuts, ground (I just finely chopped them)

3/4 cup self-rising flour (I used Whole Wheat Pastry)

1/2 cup chocolate and hazelnut spread, such as Nutella

to decorate

3 1/2 ounces bittersweet chocolate, chopped

1/3 cup heavy cream ( I used organic)

2 tablespoons chocolate and hazelnut spread, such as Nutella

about 3 tablespoons blanched* hazelnuts, toasted and cut into large pieces

a 12 cup muffin pan

Preheat oven to 350 degrees, then line the muffin pan with paper liners.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in the microwave, then set aside to cool.

Beat the butter and sugar together in a large bowl until pale and fluffy, then beat in the eggs, one at a time. Stir in the ground hazelnuts, then sift the flour into the mixture and fold in. Stir in the melted chocolate.

Drop 1/2 tablespoonful of the mixture into each muffin cup, then flatten and make an indentation in the center of each dollop of mixture using the back of a teaspoon. Drop a generous dollop of chocolate spread into the center of each one, then top with the remaining cake mixture. Bake for about 18 minutes (mine took longer, not sure if it's the WW flour, altitude or both, but it took about 24 min.) until risen and the tops spring back when gently pressed. Transfer to a wire rack to cool.

To decorate, put the chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, then pour over the chocolate and let stand for 5 minutes. Stir until smooth and creamy, then stir in the chocolate spread. Let cool for about 30 minutes until thick and glossy.

Spread frosting over the cupcakes and arrange a cluster of nuts in the center of each one.

* To blanche the hazelnuts, put them on a cookie sheet in the oven at 325 degrees for 20-25 minutes. When they are cool enough to touch, simply rub between your fingers to get the skin off.

Dinner this week

2009-04-01T13:08:00.000-07:00

I'm not sure if I'll be able to post again before we leave. My sister-in-law arrives Friday, and my husband and I will be leaving Saturday to go to France for 6 days! I can't wait. We will be staying in Paris, and be taking one day trip to the Champagne region while we are there. We plan to do a mix of sightseeing and relaxing. I have been dreaming, and dreaming, and dreaming of the food! I can't wait to share all the yummy details with you all when I get back!

This week dinner has been very random so far, but the rest of the week looks to be more organzied. I am going to try out two recipes from the Epicurious' Dinner Rush, and see how they are. My only complaint about these menus, is that they are not on a budget like the Whole Foods weekly planners are, so you have to be careful. One meal I just bought two small lamb chops to try for the family, and I'll make an extra 2 vegetable dishes to go with the meal instead. Meat two nights in a row! Can you believe it. The boys have been asking for more protein though, so there it is. I tend to pile my plate with the veggies, and any vegetarian leftovers in the fridge. So this is what's on the menu for tonight and tomorrow night.

Green Bean and Roasted Tomato Salad
Gourmet April 1997

yield: Makes 2 Servings
Can be prepared in 45 minutes or less.

5 plum tomatoes, each cut lengthwise into 4 slices
1/4 pound haricots verts (thin French green beans) or small green beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated orange zest
a heaping 1/4 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced shallot
1 cup mixed baby salad greens

Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

Light Mediterranean Salad with Lamb Chops
Parade April 2008

Chicken Gyros with Cucumber Salsa and Tsatsiki
Gourmet March 2009

Instead of serving the Gyros with the salad with Papaya Dressing that they recommend (I couldn't find a papaya at the store), I just bought a Orange and Cranberry salad dressing that looks yummy. Better for a quick weeknight dinner anyway, because you guys, I've got to PACK! :)

Mom's Apple Crisp, Dark Chocolate Coconut Cookies

2009-03-27T12:35:00.001-07:00

While I was letting the ice cream sit in the refrigerator yesterday, I knew I needed to make something to go with it. I dug around the house and pondered a bit what I had on hand that I could use to make something, as we were snowed it. I realized I had everything to make my mom's Apple Crisp recipe. I changed it up a bit, by using Whole Wheat Pastry Flour, and Spenda's version of Brown Sugar. It was wonderful!

Also, I just got my hands on the Agave Nectar Cookbook, as it came up on my queue at the library. WOW! (Thanks Sarah for telling me about it!:) This author is a woman after my own heart! All the recipes are using Agave Nectar instead of sugar, AND she uses Whole Wheat pastry flour! I was so thrilled. It seems like everything else I've found either has white flour, or fake sugar, and is just only half of the deal. She is the real deal. I want to meet this woman and shake her hand. Check it out if you can get your hands on one. I plan to buy it and use it for all my recipes in the future. Foodies... she has Apple Pie, Lemon Bars, cupcakes, muffins, coffee cakes, maragarita pie.....from all the simple things, to more interesting recipes like Whole Wheat Crepes, anf French Pear Frangipane Tarte. If you haven't discovered Agave Nectar yet, put on your shoes and hop in the car, and drive over to your local health food store. It's a revelation for anyone that wants to cut down on, or cut out refined sugar, but also doesn't feel comfortable with all the sugar substitutes out there. It does not raise your insulin levels when you consume it, so it's even safe for diabetics. What's it made out of? It's a clean, natural sugar. It's organic, Kosher, and plant-based. It's made from the agave plant (yes, the same one used to make Tequila). What does it look like? Honey. It comes in a container like honey, and you can get it light or dark colored. (see my picture above) I am thrilled to be able to support a local company that makes it right here in CO, called Madhava.

SO I for one, am going to be happy to have to stop experimenting with it, and have some actual recipes that I know will work. Not everything is easy for me though people, I still have to convert these to High Altitude! *sigh*. Now if someone would just make a High Altitude Agave Nectar Whole Wheat cookbook......

It's funny because the day before this book came in, I took an old chocolate chip cookie recipe, and just randomly tried it with Whole Wheat Pastry Flour and Agave Nectar, and it worked well. They were pretty fluffy, but yummy. I like my chocolate dark and bitter, and was not going for traditional choc chip cookie flavor, so they are really different. It evolved into sort of an original recipe as I ended up changing some other things too. I used 60 percent Ghiradelli choc chips, unsweetened coconut, and because I like it raw, raw cacao nibs! A very different taste, but the kids loved them. They said they'd be happy if I always made these instead.

Mom's Apple Crisp

1 cup sugar
3 TBSP cornstarch
2 cups water
1 cup oatmeal
2 cups flour (I recommend Whole Wheat Pastry)
3/4 cup brown sugar (I used Spenda's Brown Sugar sub. with no problems)
3/4 cup shortening/margerine
1/2 tsp salt
6-7 apples peeled and sliced (can use more, I did 8)
cinnamon

Preheat oven to 350 degrees. Spray a 9 X 13 inch pan. Set water to bowl on stove in a small saucepan.

In a seperate bowl, mix together sugar and cornstarch, and add to boiling water. Stir until thickens. Remove from heat, and set aside to cool. (can put in fridge)

In another bowl, mix together oatmeal, flour, brown sugar, shortening/margerine, and salt with a pastry blender. (can use two knives if you don't have one, criss crossing them to cut).

Put one half of crumbly mixture on the bottom of the pan. Put apples on top, and pour the thick liquid mixture over all of it. Sprinkle with cinnamon. Put the rest of the crumbly mixture on the top, and sprinkle with cinnamon again.

If it's filled with lots of apples, put foil underneath it in case it bubbles over. Bake at 350 degrees for 1 hour. If you have leftovers, store in the refrigerator. Freezes well, if you want to double it and make one to throw in the freezer for later.

Top with Homemade Vanilla Ice Cream from previous post, of course!! :)

For Those Who Like It Dark.....my recipe for

Dark Chocolate Coconut Cookies

1 stick of butter or margerine, softened
1/2 cup Agave Nectar
1 egg
1 tsp. vanilla
1 heaping cup Whole Wheat Pastry Flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup 60 percent Ghiradelli's Chocolate Chips
1/2 cup finely grated unsweetened organic coconut
Optional: (aquired taste) 2 TBSP of Scharffen Berger Raw Cacao nibs

Preheat oven to 350 degrees. In a bowl beat butter, egg, and Agave Nectar until fluffy. Add vanilla, flour, salt and baking soda. Mix well. Stir in chocolate, coconut, and nibs. Spoon onto a buttered cookie sheet and bake about 11-12 minutes. (keep an eye on, at different altitudes)

yummy!! enjoy :)

Homemade Vanilla Bean Ice Cream

2009-03-25T10:14:00.000-07:00

If you have an ice cream maker, then you are on to something good. IF that is, you use it. Do you use it? If not, you should. At least once every two months or something, just so you don't forget what truly amazing freshly made ice cream tastes like. I find this is actually better for the waistline (just as I have forever been ruined to eat any other criossant or pastry than those that come from the French Bakery) because I don't eat ice cream hardly ever now. Even if we are out and people are eating it, oh I am strong. I am so strong. I do not eat it, because I KNOW it is inferior.

If you don't have an ice cream maker, just keep an eye out for one on Craigslist like I did. You can usually find someone cleaning out their cupboards, ready to part with one for about $35. Or, send an email out to all your friends, and see if anyone has one they got as a wedding gift X many years ago, and it's collecting dust. They might be happy to pass it on. Reduce Reuse Recycle! :)

I was blessed to get mine free on Craiglist, and I'm sure I posted about this amazing day earlier at some point. Someone tried to sell their $200 6 quart awesome wood ice cream maker at their garage sale with no takers, and gave it to me free afterwards. sweet!

I have found what has become my favorite Homemade Vanilla Bean Ice Cream recipe. It's amazing. Truly, it's amazing. And not just because I like to read through the writer's directions and laugh my butt off. You have to appreciate someone who would quote Paradise Lost when beginning to blog about Ice Cream! Don't take my word for it, check it out for yourself. I'm hoping to make some this week with the kiddos, to celebrate the beginning of Spring.

No Bake Chocolate Oatmeal Cookies

2009-03-20T10:22:00.000-07:00

I needed to bring something in to my son's school, for the teachers to munch on during conferences. I would normally make something more adult-like, (once I made Mocha Cupcakes) but I was babysitting this Tuesday, and it was BEAUTIFUL 70 degrees outside, and I didn't have the heart to turn the oven on! So I came across this recipe, and it was great fun with the kids. If your child has a peanut allergy, feel free to substitute a almond, cashew or other nut butter. I used organic ingredients for pretty much everything, except the vanilla, and used Ghiradelli cocoa.

No-Bake Chocolate Oatmeal Cookies
Yields about 30 cookies
recipe by Kathie Lee Joel for www.delish.com

2 c. sugar
8T (1 stick) unsalted butter
1/3 c. cocoa powder
1/2 c. milk
1 t. pure vanilla extract
1/2 c. peanut butter, creamy or crunchy
2 1/2 to 3 c. rolled oats

1. In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil, and simmer until the sugar has dissolved. (Give it a taste to make sure). Stir in the peanut butter. Remove from heat. Stir in 2 1/2 c oats. The mixture should be thick. Add the remaining 1/2 c oats is necessary.

2. Line a cookie sheet with parchment paper. Drop the mixture by the heaping tablespoons onto the parchment. Allow the cookies to firm up at room temperature, about one hour. (My note: it took mine about 2 hours)

Enjoy! :)

Crab and Avocado Salad

2009-03-15T19:53:00.000-07:00

I can't help it, I love seafood. All kinds of it. Even when I've gone hardcore about not eating meat, I haven't been able to give up seafood. Give me fish, crab, lobster, calamari, cavier, you name it...yum!

This week I must be craving it, as it will be on the menu twice this week. I made Shrimp Stir Fry tonight, and it was super yummy. I had it without any rice and it was still wonderful! I'm looking forward to this salad hopefully tomorrow. Just waiting for that avocado to ripen......

Crab and Avocado Salad
PREP TIME: 10 Minutes (always add 20 for toddler helpers:)
from the South Beach Diet Quick and Easy Cookbook

Book notes:
"This delectable multi-use recipe makes a great entree salad or an appetizer in half-sized portions. In later phases, it can be an hor d'oeuvre on whole-grain crackers or a sandwich or wrap filling. Serve it as is or with a simple mixed green salad. If crabmeat is unavailable, cold steamed shrimp is just as good."

1/2 cup chopped fresh cilantro
2 Tablespoons Mayonnaise
1 Tablespoon chopped roasted red pepper(from a jar)
1 Tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 pound lump crabmeat
1 large ripe avocado, pitted, peeled, and cut into 1/4-inch cubes
salt and freshly ground black pepper

Combine Cilantro, mayonnaise, red pepper, lime juice, and cayenne in a medium mixing bowl. Mix in crabmeat and season with salt and pepper. Gently fold in avocado and serve.

Makes 4 (scant 1-cup) servings

Nutrition, per serving:
230 cal, 14 g fat, 2 g sat fat, 22 g protein, 4 g carb, 3g dietary fiber, 670 mg sodium

February, where have you gone?

2009-03-04T19:39:00.000-08:00

We have been in a happy, busy rhythm lately, which means I have been sticking to my list of favorite standby recipes (Black Lentils, Tuna Kabobs, Spaghetti and Vegan Meatballs) or just "wingin' in" during the weeknights. Mostly good comes out of this, and I'm actually trying to challenge myself to experiment a little more with just whatever is in the cupboard with the philosophy that surely this will make me a better cook in the long run. So far, no complaints. :)

Here is some white bean and Kale soup I made one night, and on the side I just tossed some Whole Wheat Linguini with organic chicken (except for me, none thanks) peas, mushrooms, and roasted red peppers. For a sauce I just simply used a whole lot of yummy pesto.

These were what we dipped into our fondue for our Valentine's Day traditional meal. I made the same Swiss cheese Gewurtztraminer fondue for the main course, and the Toblerone Dark Chocolate honey almond fondue for dessert that we always have. It was SO good!

When Dad was out of town, we made pizzas out of Whole Wheat pitas, pizza sauce, and toppings. I let the kids each make their own, and then we broiled them for 4-5 minutes.

I'm hoping to post some fun things in March. I just discovered Epicuriuous now have Weekly meal plans with shopping lists you can print out!! hurrah!

Raw Smoothie

2009-02-25T06:35:00.000-08:00

Every once in a while I have someone ask me for me smoothie recipe. I don't have a recipe, but I tried to pay attention the other day when I was making one, and I think I sort of came up with one. Once you get into making smoothies, you realize that it's all about personal taste. It's like trying to put cream and sugar in someone elses coffee, you just don't know what they are going to favor. So this is what I like, but you should experiment and find your own perfect smoothie.

The thing about starting out with smoothies is to taste it along the way. Sometimes in the beginning, I've even thought it was right, and poured it in a glass, only to dump it back in the blender and add something else. I like mine the consistency of ice cream almost, so I like to use all frozen fruit. I've realized that all dates are not created equal, and that the type of honey I use will definitely change the taste. I've come to splurge for the good Medjool dates, and I found two local honeys that I absolutely love.

I got the idea for making my own quick nut milk from someone's previous comment on here, and the sea salt idea from the book Raw Food, Real World. It's a surprising ingredient, but it helps bring out all of the flavors.

Kristine's Raw Smoothie :)

Add to blender the following for the
Homemade Raw Cashew Milk
- 1 cup water
- 1 TBSP Raw Cashew Butter (or you can use any other raw nut butter, like almond)
- 1 to 1 1/2 Medjool Dates
- dash of sea salt

Blend until most of the date is broken up, then add

- 1 frozen banana, sliced
- 1 cup any frozen fruit (i love any mix of strawberries, blueberries, pineapple, blackberries, mango....),
- dash of vanilla
- dash of sea salt
- 1 TBSP Raw Honey (sometimes I use Agave Nectar)
- 1 tsp flax seeds (no need to grind first, the blender will do that for you)
- 1 tsp Hemp seeds

Blend again!

Generous Servings

2009-02-19T20:29:00.000-08:00

I had the best Indian food I have had in the Denver area on Tuesday night, and it was not at a restaurant. It was in a cooking class! My husband gave me the wonderful gift of a cooking class at Generous Servings

as one of my Christmas gifts this year, and I went to one on vegetarian Indian food. Wow.... The class was well organized, informative, and most of all, super fun! We made a wide range of dishes, and got to take all the recipes home with us. This class was completely hands on, and I loved it. I'm going to try to get back there really soon.

We made:

Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Garam Masala
Basmati Rice Pilaf
Potato and Pea Samosas
Red Lentil Dal
Paneer
Palak Paneer
Cilantro-Mint Chutney
Tamarind Chutney
Naan
Mango Lassi

Everything turned out perfect. I feel pretty confident that I could make most of the things again at home. The ones I think I might need to practice on my own family with first are the Tamarind Chutney, and the Samosas. The Samosa dough seemed a little tricky, but at least I've played with it now, so I know what it's suppose to end up like. I just don't do as well with recipes that turn out a little different each time, as this dough I guess does.

The Tamarind was so interesting. It looks like this:

And there is this whole long process to getting out the fruit pulp that you want. You can buy it in blocks of pulp, and then you still strain it. However, that chutney was amazing. So if I do have some friends over and try to make all of this some night, it would be worth the effort.

If you live in the Denver area, check out Generous Servings. They have a lovely coffee shop, with fresh made from scratch pastries (hard to find these days), and then you can peek into the kitchen where they do cooking classes next door. The bar of the coffee shop looks into a long wall of windows into the kitchen, so you can watch them making pastries, teaching a class, or the owners of the cupcake shop next door (who rent kitchen space from them) making their cupcakes. Better yet, sign up for a class! You can take one on your own as I did, and meet some fabulous new people who are also foodies, or you can get a few friends together and they will teach a private class for you. They have everything from High Altitude Baking, to Knife Skills, to Ethiopian. You can't go wrong.

Mango Lassi

Serves 2

1 cup chopped mango

2 cups plain whole-milk yogurt, preferably Greeek-style

1 Tablespoon lime juice, or to taste

1 tablespoon sugar, or to taste

Pinch of salt

3 ice cubes (optional, they drink them room temp. but us Americans tend to like it just a bit chilled)

Blend all ingredients in blender until smooth

Flourless Chocolate Raspberry Cakes

2009-02-06T14:29:00.001-08:00

When cooking for someone who is avoiding sugar and carbs, as I am tonight, WHAT do you make for dessert? Well, I have learned, not much. Ricotta seems to be used a lot in serveral of the recipes I have seen, but they are really high in fat (some up to 30g of fat for a dessert in a ramekin). I came across this recipe that is really yummy though, and I think anyone would like it even if you weren't avoiding flour and sugar! I "sampled" one fresh out of the oven this afternoon, and it was delicious!

I used 60% Ghiradelli chocolate chips, and I doubled the recipe to have some in the freezer. These were really simple to make, and look pretty with the raspberries on top.

Flourless Chocolate Raspberry Cakes

from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, M.D.

(Phase 2 in the diet, if anyone follows that:)

PREP TIME: 15 minutes

COOK TIME: 15 minutes

Notes from author: "These adorable mini cakes are rich, moist, and very chocolately - and they freeze well, making it easy to get a head start on a party or to just enjoy a cake from time to time without having to bake a whole batch. You can replace half of the sugar substitute with granulated sugar if you like; baking time may increase by a few minutes."

3/4 cup bittersweet chocolate chips

1/2 cup trans-fat-free margarine

1/2 cup granular sugar substitute

1/2 cup unsweetened cocoa powder, sifted (also used Ghiradelli)

3 large eggs

1/2 cup raspberries (I needed more)

Position rack in middle of oven and heat to 375 degrees. Line a muffin tin with paper or foil liners.

Heat chocolate and margerine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.

Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the tin (about 2 1/2 tablespoons per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.

Makes 12 servings (note: I doubled this recipe, and only got 15 out of the batter)

Nutrition:

Per serving:
140 calories, 11 g fat, 4 g sat fat, 3 g protein, 11 g carbs, 2 g dietary fiber, 80 mg sodium

How to Make Love and Dinner at the Same Time

2009-02-03T13:14:00.000-08:00

One of my favorite slow cooker cookbooks is called "How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen" by Rebecca Field Jager.

Of course I picked it up in the little boutique I saw it in, because of the hilarious title, and found the book to have excellent recipes, and enough funny side notes to make you laugh out loud. An impulse buy for sure, but a good one. When I'm traveling like that, I always look through a cookbook and if there are at least 3 recipes that I definitely want to try, I consider it a good buy. If not, I write down the name and add it to my queue at the library. That system has worked pretty good so far.

For Super Bowl Sunday, I was going to make a really different Chili, because that's what I like to do, that had allspice, and cinnamon sticks, and you stir in chopped chocolate into it at the end. I usually also substitute Smart Round (imitation ground beef) in my recipes like this. Hubby was hesitant though, because we didn't know who would be there, and some people want traditional comfort food on such occasions. I thought he had a point, so I went with something more conservative, but was really yummy. The family that had us over supplied all the toppings, and it was wonderful.

I doubled it, and put half in the freezer for the future. When you want to use it, just defrost it 12-24 hours, and put in the crockpot the morning to simmer all day. I also used a high quality organic beef from Whole Foods, because if I'm going to eat beef, I want it to be good!

#41 Chili

PREP TIME: 33 minutes

Serves 6

2 pounds lean ground beef

1 teaspoon oil

2 cloves garlic, minced (or more if you love garlic, I think I added 3-4)

1 onion, chopped

1 green pepper, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon pepper

1/2 teaspoon cayenne

1 (19-ounce) can red kidney beans, rinsed and drained

1 (28 ounce) can tomatoes, broken up

1 (5.5 ounce) can tomato paste

3/4 cup beef broth

(Optional: any toppings you want, such as shredded cheese, sour cream or plain fat free yogurt, tomatoes, tortilla strips, avocado, diced onion....etc.)

1. In a large skillet, cook the beef over medium-high heat until no longer pink.

2. Drain off fat and transfer the meat to the slow cooker.

3. In a skillet, heat the oil on medium-high and cook the garlic, onion, green pepper, chili powder, cumin, pepper, and cayenne for 3 minutes.

4. Stir in the beans, tomatoes, tomato paste, and broth.

5. Transfer the mixture to the slow cooker.

6. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

Serve with toppings.

Roasted Banana Bars with Brown Butter Pecan Frosting

2009-02-01T20:13:00.000-08:00

It was such a CRAZY week! Kiddos were off of school, and husband was out of town traveling. Alas, I made it. I lived to see another week! One thing that I did have to look forward to was a fun night out with a friend Wednesday night for yummy Mexican food, and dessert at CA Cafe. I'm so grateful for good friendships, and Godly friends that encourage me, and are so much fun to be with. I feel very (or as Analise would say, as she is hooked on Strawberry Shortcake "berry") blessed. :)

I have a great blog to introduce to you! A friend started a blog for some of us *uh-hum* that might be traveling abroad for the first time. I love her quick tips, and also GIRLY tips that only other well traveled Divas could pass on. Go check out her new site at

The Traveling Diva

I went to a fun, and intimate Super Bowl Party this afternoon. My husband and I are not that into sports (we don't have cable, or an antenna, so how could we be really?:), but we do love a good Super Bowl. Especially the commercials, hanging out with people, and food (not in that order). Though we left before the game was even over, due to Rob needing to be somewhere to help with the church Food Ministry, we had a really great time. I brought chili that I made in the crockpot, Dark Chocolate Brownies with Triple Chocolate Frosting, and the bars that you get the recipe for below. They were delish! The kids liked them even better then the chocolate ones! AND they are "Cooking Light" baby.

My Note: I substituted Whole Wheat Pastry Flour for the Cake Flour, and it worked great. Haven't quite figured out the altitude thing yet, and the middle took longer to get done then the edges. But they were still good.

Yield
2 dozen (serving size: 1 bar)
Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
9 ounces cake flour (about 2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour
Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Preparation
1. Preheat oven to 400°.
2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375°.
4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

Nutritional Information
Calories: 221
Fat: 8.4g (sat 4.7g,mono 2.3g,poly 0.6g)
Protein: 2.3g
Carbohydrate: 35.1g
Fiber: 0.6g
Cholesterol: 39mg
Iron: 1mg
Sodium: 117mg
Calcium:23mg

(Lindsay Weiss, Overland Park, KS, Cooking Light, JANUARY 2009 )

Soups on!

2009-01-21T19:55:00.000-08:00

(wrote this on January 21st)

In the Colwill house, January should be official soup month. After all the fancy dinners, and food over the holidays, and with how easy it is to throw a pot of soup, salad, and some bread on the table on a chilly evening.......well, I've gone a bit overboard. Let's just say it's Wednesday, and we've had soup three evenings this week! I might have to tuck the other ones I'm dying to try away for a few days and give the family a break. :) Recipes will be below.

So I'm am doing a sympathy diet with someone, 14 days long of Phase 1 of the South Beach Diet. I actually don't have many issues with the South Beach Diet, besides it being impossible to stay away from meat, dairy, and fake sugars these first few days. The diet itself in a nutsell has you stay away from refined sugars, and white starches. I think by now, we all know there is nothing wrong with that. What makes it a "diet" is that you go through 3 phases.

On Phase 1, which lasts 12-14 days depending on who you talk to, you cut out ALL sugars and starches, so that you can break your addiction to them. I've had to say goodbye to even some of my beloved healthy sugars such as FRUIT, and raw honey. *sniff*sniff*. The starches thing hasn't been that bad actually. I'm on day 4 now, and honestly don't miss them. However I was usually only eating a starch at dinner before, as I was trying to eat raw until dinner, so I have an advantage there.

I did not realize really, that though I eat a lot of healthy sugars, how many sugars I do eat. Lara Bars? can't have them, they have dates. Raweos? Can't have them, they have Raw Honey. I can't have my Green Lemonade, Raw Smoothies, or my Kombucha Tea!!! It's really a big switch for me in some ways, but very informational. Even though I've successfully cut out almost all refined sugars, am I still riding a sugar rollar coaster on the natural sugars? I'm starting to think maybe yes, a little bit.

The first day or two I had moments where I felt, well, manic. Really it was brief, but in those manic moments I wanted something sweet so badly, I thought I would tear my hair out. It doesn't help that I'm a stay at home mom, and I prepare food for the kids, and that fruit for me is probably what cake is to other people. It makes me go weak in the knees, I love fruit so much. So I obviously have to keep giving the kids fruit, and healthy whole grains, and that has been hard.

However, day 3 and 4 were easier. I haven't looked at the Dark Chocolate today with squinty eyes, even once. I realized I wasn't suppose to have corn either, which I didn't know before, so that's one more thing to cut out. I've been eating WAY more protein then I normally do, like probably 3x. In fact, I always drink my breakfast, so it has been a huge change for me to have eggs and veggies instead. The deal I made with this person was simply this: if I gain weight, I'm out.

However, I'm 4 days into it, and have lost 3 pounds. weird. so I'm going with it. I'm happy with my weight, so it's a bonus to me, and I'll keep going with the experiment. I'll write more about the other Phases when I get to them.

On to the soup recipes! I made the first one before starting Phase 1, just as a side note (there is corn, BBQ sauce which has sugar, and white flour in it, which are all no-nos) They all turned out really yummy, with the asparagus one being the biggest surprise. I didn't know what to expect with such a short ingredient list, and it was fabulous. Easy, quick, and yet interesting and yummy. That will go into my recipe file for sure. (The one in my brain, I'm not that organized)

The corn chowder I wrote about last time turned out surprisingly well. I bought 1 pound of crab meat to substitute the 2 pounds of chicken, and it was definitely a good call not to get more than that. In fact you would probably want less than that, maybe 1/2-3/4 pound depending on how much of a crab fan you are. I say that because it felt very indulgent, as it was overflowing with crab. You could eat this chowder how I made it with a fork people. yum!

It mocks the taste and texture of real chowder, which uses obsence amounts of half anf half, which a mix of creamed corn, and evaporated milk. Smart! This is not my typical recipe, but we liked it. It was something different for us.

Smoky Roasted Chicken and Corn Chowder

from Healthy Cooking magazine, featuring the recipe from "Eat, Shrink & Be Merry" by Janet and Greta Podleski
PREP/TOTAL TIME: 30 minutes

YIELD: 6 servings

4 slices bacon, chopped

1 cup diced onions

1/2 cup diced celery

1/2 cup diced red bell pepper

2 tsp. minced garlic

1 1/2 Tbsp. minced fresh thyme, or 1 tsp dried

2 Tbsp all purpose flour

1 1/2 cups chicken broth (I used veggie)

1 can (12 ounces) 2 % evaporated milk

1 can (14.5 ounces) diced tomatoes, well drained (push juice into a sieve as I did, and it tastes much better)

1 can (14.75 ounces) cream style corn

2 cups chopped roasted chicken breast (authors tip: buy a rotisserie chicken, and use shredded breast meat from it) (I used 1 pound crab meat)

1 Tbsp. hickory-flavored barbecue sauce

1/2 tsp freshly ground black pepper

1/4 tsp. salt (or to taste)

1. Cook chopped bacon in a large, non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

2. Add Thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continously until soup thickens slightly.

3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occaisionally. Serve hot.

Per serving (using chicken): 270 calories, 7.1 total fat (2.6 sat.) 24 g protein, 30g carbs, 3g fiber, 53 mg cholesterol, 619 mg sodium

--------------------------------------------------------------------------------------------------------------------------
Asparagus Soup with Parmesan Sprinkle
(from South Beach Diet Quick and Easy cookbook, by Arthur Agatston, MD)
Again, surprisingly easy, and shockingly satisfying for not being a cream soup. The kids ate a ramekin of the soup, and gave it a so-so rating. :)
PREP TIME: 10 minutes
COOK TIME: 20 minutes
"Just a few simple ingredients create this rich and flavorful springtime soup. You can thin it with a little water if you prefer a thinner soup, and use black pepper if you don't have white."

1 Tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 pounds asparagus, ends trimmed and cut into 1 1/2-inch lengths
4 cups lower sodium chicken broth (can use veggie, will taste a bit different)
4 teaspoons freshly grated Parmesan cheese
salt and freshly ground white pepper

Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus, and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

Remove from heat and carefully puree with a blender (BE CAREFUL, it's hot! I had to hold the top down on my blender.) or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Serve each serving with a sprinkle of Parmesan.

Makes 4 (1 1/4 cup servings)
Nutrition
per serving: 90 calories, 2 g fat, 1 g sat fat, 9 g protein, 12 g carbohydrates, 4 g dietary fiber, 170mg sodium

Sausage and Rice Stew

2009-01-17T10:55:00.000-08:00

My Auntie Linda got me a subscription to one of her favorite magazines "Healthy Cooking" which is put out by Taste of Home. I realized the other day I've never put any recipes on here from there, but I do make some out of there sometimes. One of my favorites has been a Brown Buttered Roasted Brussel Sprouts. (yum!) Last night and tonight we are having two recipes out of the most recent Feb/March 2009 issue.

Last night I went out for dinner with my dear friend Christine, and had such a great time. We went to our favorite Thai place. I was telling her that I made a dish with meat in it for the family since I would be out. That made her laugh, and she was saying I could call those nights

"Mom-less Meat nights" instead of the more typical "Mom's Meatless nights" this makes me giggle every time I think of it today. :)

So last night the family ate Sausage and Rice Stew. I changed this a bit because I wanted to use Brown rice in the recipe. I made the brown rice seperately in the rice cooker, and just stirred it in at the end. This worked well, as I think if you just tried to add brown rice where it says to add white, you'd have to change the liquid and the cooking time. I just didn't even have time that day to try to figure that out, but it worked great this way. I did sample some of the leftovers, and I really like it with the brown rice. It's a really hearty, satisfying, winter stew, without all the fat and calories. I do not think you should leave the sausage out, though I rarely say that. This needs it for the flavor.

Tonight after Elijahs birthday party we are having a Chowder out of the magazine. I am not a fan of chicken, and remembered that Elijah used to love Corn and Crab Chowder when we lived in CA. So I changed this recipe by substituting 1 pound of crab meat in for the 2 lbs of chicken. I'll let you know if that seemed like too much or too little crab. I just wanted to try to keep the cost also around the same, so that's why I got less. I'll post the recipe and the results hopefully tomorrow.

Credit goes to Taste of Home for the picture. I really think you could make this on a week night for those of you working out of the home. The prep time is minimal. Enjoy! yum!!

Sausage and Rice Stew

submitted by Kelly Young, Cocoa

PREP: 20 minutes

COOK: 30 minutes

YIELD: 6 servings

Catagory: Lower Fat

Ingredients:
1 package (16 ounces) smoked turkey kielbasa, halved lengthwise and sliced
1 large sweet onion, chopped
2 shallots, chopped
1 tablespoon chopped pickled jalapeno slices
3 garlic cloves, minced
1 tablespoon canola oil
2 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 cup uncooked long grain rice (or cook seperately brown rice, as I did)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
2 cups fresh baby spinach

Directions: In a Dutch oven, saute the kielbasa, onion, shallots, jalapeno and garlic in oil until onion is tender. Add the water, broth, beans, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. (or stir in brown rice, and simmer until flavors have melded together) Stir in spinach. Cook 5 minutes longer or until spinach is wilted.

Birthday Cake #2 and other randomness

2009-01-15T17:19:00.000-08:00

The last couple of weeks have been a blur! We have our last Birthday party for my oldest son on Saturday, and I have GOT to get the frosting made tomorrow. It's going to be a Batman cake, blue and black (and have you all dyed frosting black? takes forever......)

Yesterday we got out of our Highlands Ranch rut, and explored the Denver Art Museum. Yes, that's right I brought a 3 year old, and 5 year old to an Art Museum. umhmm......and it was fun! really! The Denver Art Museum is the most kid-friendly art museum I have ever been to. I got tickets on Mile High Mamas for their first "Create Playdate" that they are doing the second Wednesday of every month the next 3 months, and it was really fun. I really felt like we got out of the house and did something different, and I wasn't beat-my-head-against-the-wall bored like I have been lately at parks and children's museums. (It must just be because I've been at this for 7 years now, I have had to get creative lately) I got to actually talk to other mamas, the kids got exposed to real art, and made art....it was great. They have backpacks kids can check out with different themes, and they open different parts of the backpacks in different places in the museum. They had places for kids to blow off steam, or make their own art, in almost every area of the museum. Also the Denver Art Museum has this totally healthy place to eat right outside the front door called Mad Greens. If you haven't been there, you should try it. Even the kids meals are healthy. They get to pick three toppings for a salad, and have Pita on the side. yum!

Also I wanted to share with you, I came across this hilarious website called Cake Wrecks. It's
professional cakes that have gone really, really wrong. It has made me laugh SO hard. If you ever have 5 minutes, sit and scroll through on the right-hand side where it says "Fan Favorites".....SO funny. My favorite is not just the sexual harrassment cake, but her hilarious write up about it made me laugh until my sides hurt. whew!

Last weekend I made a Speed Racer cake for Isaac's birthday. Feeling overconfident (for no reason, as this one had no recipe or instructions, and I was just trying to remember a picture we SAW of a cake!) I made it THAT afternoon of the party, barely getting it done, forgetting to cut the cake flat, running out of blue frosting, and then having a HECK of a time getting the new blue frosting to dye the same color, as the clock is ticking. At the last minute, remembering Isaac ooo'd and aahh'd over Analise's 3 pink towers on the top of her cake, I made Isaac three blue towers on the top of his cake. Only to remember after I washed everything and put it away, THAT my son is turning 5. Yes. SO then I had to just stick two more candles in the cake, and the number "5" candle that he wanted. ei yi yi. Good thing Isaac is so gracious. I was disappointed, but also had a good laugh. Not Cake Wreck worthy, but something to remember!

And yes, he wanted those golden dragees on the yellow balls of the cake. And come on, don't insinuate they look like THAT. sheesh, he's 5 people!

I had to include this picture.....blowing out his candles? or just amazed at how the cake turned out? ;)

umhmmm....don't say it, the yellow things do not look like breasts. pleeeaassee.

after seeing how the others turned out, I did not put them on the bottom. This below by the way, is the ONLY picture of this cake I'm not embarrassed of. I could have just posted this pic! But I want you to know that I have disasters too!

How I just should have left the cake, but didn't. (Also, it's actually hard to make the top a different color than the sides! Who knew?)

and finally, proof that it at least tasted good. :) I love you Isaac! Happy Birthday!

The round of birthday cakes...Part 1

2009-01-02T20:29:00.000-08:00

The kids want seperate birthday parties this year. Which might not sound like a big deal, BUT when all three kids have birthdays within a three week period, and that three week period is right after Christmas....ugh! It's hard to muster up the energy for more partying, but here we are. And making their cakes is something I love to do, and they LOVE to have me do, so it's a fun thing to throw myself into. Analise had to pick something from the "Expert" section of a book at the library, but I just went for it. Two-tiered you say? sugar hearts? towers on the top?
Let's go for it..... (first two pics taken by kiddos)

The Holidays

2009-01-02T19:54:00.001-08:00

The holidays were a happy blur of parties, days lounging in PJ's, friends, food, and new adventures...... Here are some food related pics to share. First we had to have the Goat Cheese and Asparagus Crostada again. Then it's our tradition of Apple Pannekooken on Christmas morning (it's a German thing:), then I made a variation of Bread Pudding called Poor Man's Trifle, and topped it with Vanilla Bean ice cream, and the AWESOMEST Spiced Rum Sauce that we ate on everything for days afterward. Lastly, we have Fettucini with Vegetables, Vodka Marinara and Vegan Meatballs, and a pic of me at the Microsoft Christmas party dessert table!

One of my goals this year is to eat even healthier than I did in 2008. More raw foods, pursueing more local and vegan foods. Talking to the kids more about where our food is coming from, and why we make the choices we do. Over the last few months we've gotten really involved with the food ministry at our church and that has been just awesome for our family. That in itself has opened the door to many lovely conversations with the kids about all these things, and about why we help them, what the bible says, and what we feel like God calls us to do. As a food lover, the food ministry is something that comes so easily to me. I get excited to do it, and it feels good to have found the part of the church where my puzzle piece fits into so perfectly.

My husband found this cool "Cook for a Cause" at Generous Servings in Denver coming up this month. He encouraged me to sign up for it, and I did. I signed up for a two hour slot , so I'll be cooking for The Carpenter's Cupboard in Wheat Ridge on a Sunday this month. I'm really looking forward to it.

I'll be posting some more recipes soon. I made two yummy raw salads yesterday and today, and spent hours today on Analise's birthday cake. I can't wait to show it to her in the AM. More pics and posting to come soon. I hope you all have a happy and healthy 2009!

And party we did.....

2008-12-16T10:45:00.000-08:00

The party was really fun! The food turned out great. My friend Joia came over the night before and helped me prep/make a few things, which was so helpful. The day of was busy but all good busy. We delivered gifts in the morning for Angel Tree as planned, the Christmas at the Ranch was beautiful. Really inspiring and even made me cry! It was dance, our 250 person choir, some individual musicians, muti-media, and drama. It is the type of thing I always wished the church would put together - using our best talents for God.

Here are some pictures of the food.(Blogger will only let me put 5 pictures per post.) The last picture is of Rob and Joia leading the Christmas Carols. Rob and Joia both have beautiful voices, and it was wonderful to have them leading the songs. Joia's husband is a juggler and he also did an awesome impromptu juggling act for us! I wish I had a good picture of it, but I was too busy enjoying the show.

Isaac helping blanche the Honey-Spiced Almonds.

The finished almonds and the menu on the table.

Blue Cheese with Rosemary-infused honey on crackers

Chicken Kebabs with Lemon Pepper Yogurt Dipping Sauce

Rob and Joia sitting by the fireplace.

Party Party Party

2008-12-11T21:22:00.000-08:00

This has been quite the week of parties. What a fun and tiring week all at the same time! (the picture is of Isaac helping me make Sugar Cookies for our MOPS cookie exchange) Currently we are getting ready for the 2nd Annual Colwill Christmas party, and I can't wait! It will be Saturday night, no kiddos - just adults, and it looks like there will be 7-8 couples joining us. Rob has been planning carols and tuning his guitar, we've got logs for the fire, and I finished getting groceries tonight. After I help out with the Food Bank at church in the AM, I plan to spend the rest of the day and evening getting ready. I'll need to get most the food done this year the day before, because we have a busy Saturday. We're delivering gifts in the AM for Angel Tree, and then we're going to the Christmas at the Ranch "Love Has Come" performance at our church at 2pm.

My only disappointment is that I won't be making any of the desserts this year. Last year I made all the appetizers and all the desserts. BUT last year I had nothing going on that week, and this week I've had seriously 2-3 things going on every single day! So I have to be realistic.

SO yes, I finally have a menu planned for Saturday! I am so behind this year. I think I have everything bought tonight except one thing, which I can pick up tomorrow. Of course, there's tons of stuff, of course I am over budget, but hey - it's once a year! My new fabulous friend Joia is coming over tomorrow night and we're going to open a bottle of wine and finish anything I didn't get done during the day. Yeah for Christmas! Yeah for new friends! :)

appetizers

Greek Olives

Honey-Spiced Almonds

Creamy Smoked Trout with Apple and Horseradish on Crisp Rye Bread (repeat of last year, but so good, we had to do it again)

Blue Cheese with Rosemary Honey on Crackers

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

Brie en Croute (a friend is bringing)

Roasted Red Pepper Hummus with Pita Chips, pea pods, carrots, and celery (a friend is bringing)

desserts

Assorted truffles and chocolates

Coconut Blackberry Tarts

Chocolate Coconut tarts

Turtle Brownies

Shortbread

drinks

Wine (A friend Christine generously offered to bring the wine...both red and white!)

Pear Brandy Cocktails (they were a hit last year, easy to make - don't need a shaker or anything)

Izze sodas (also being brought by same generous friend!)

Assorted Beers

Coffee Bar

Water

I'm sure the next 24 hours will be a busy happy blur. I hope your weekend is wonderful!!

No To The World!!!

2008-12-06T13:44:00.001-08:00

My daughter Analise, is so precious. She and I have a very special relationship, and I could never imagine life without her. She has been my sidekick these past 3 years (or more, if you count womb time:) and just a sweetheart in every way.

I have come to believe however, that some other little toddler whispered something to her at a park, or she overheard some adult conversation regarding the infamous "terrible two's". THEN apparently all this talk lately of her turning 3 on December 31 has put her into a panic. HOW is she suppose to cram a years worth of terrible two's into ONE MONTH! We'll apparently, she is leaving the second year of her life with a bang. Barely letting me finish a sentence before she says "no", and pointing her little finger at me and saying "That's enough, mama." in her sternest voice when she thinks I've gone too far. Ha!!

This was driving me crazy the other day at Whole Foods when I was trying to get groceries with her, and she was so contrary it was actually quite amusing. So, as we do in the Colwill house, I began to sign about it, and it made us both laugh the rest of the way through the store, and out to the car. I wish I could remember all the words, but basically I was making up new lyrics to the "Joy To The World" song.

NO to the world!!!

I don't want that!

No wait! I want that back!!!!

No No No No No Noooooo

No No No No Nooo No

Nooooo No Noooo No

No No No NO!

and it went on to have other verses. :)

Have a great weekend!

We're off to Rob's company Christmas party tonight.....

Tortellini Tuscan Stew

2008-12-03T17:54:00.000-08:00

Okay Okay, I SAID we were just eating regular every day stuff this week. But what is that in this house anyway? :) It seems that not a week goes by where I don't get the itch to try something new. Today we had Tortellini Tuscan Stew. I was looking for something to put in the Slow Cooker because we wanted to try to go get a Christmas Tree before the kids bedtime tonight, and wanted it to be quick and done early. This only took 3 hours on high in the Slow Cooker (plus about 15-20 minutes at the end to add the last ingredients) We had it with a Whole Wheat Bagette with some Olive Oil and Balsamic Vinegar to dip the bread in.

This is not a 4 star awesome slow cooker recipe, but it was simple, and the kids liked it. I actually omitted the Butternut Squash because they were out of it at the store (I was questioning it's inclusion in the ingredient list anyway) This was a bit bland for my taste, so I might try to jazz up the leftovers a bit. Everyone else loved it though.

Also, over the next few days, I'll be adding pictures to the Thanksgiving posts. Keep an eye out! :)

Tortellini Tuscan Stew

Serves 6

www.delish.com

Ingredients
1 (2-pound) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, cut in 1/2-inch dice
4 ounce(s) thin green beans, trimmed and cut in 2-inch lengths
1 can(s) (28-ounce ) crushed tomatoes
1 can(s) (14 1/2-ounce) chicken or vegetable broth
2 tablespoon(s) fresh oregano, chopped
1 1/2 teaspoon(s) chopped garlic
3/4 teaspoon(s) salt
1 package(s) (9-ounce) fresh cheese tortellini
1 bag(s) (5-ounce) baby spinach
3 tablespoon(s) grated Parmesan cheese

Directions
1. Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5-quart or larger slow cooker. Cover and cook on high 3 hours or low 6 hours.

2. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender.

3. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.

Just checking in...

2008-12-01T20:51:00.000-08:00

We had such a wonderful Thanksgiving. The last of our company left this morning, and we were sad to see them go! I felt like every day was so much fun. We had so much wonderful food, both at home and out, and did a great mix of sightseeing and relaxing. We made it to the Garden of the Gods, Manitou Springs, Boulder and the Dushanbe Tea House, Denver and the Cru Wine Bar, and so many other places in between. We also ended up with a good mix of babysitting and trips with the kiddos. They were awesome on all the car rides, and with helping with food. It makes such a difference to have them a couple of years older.

So the previously posted Thanksgiving meal was wonderful. I have no idea how I actually got it on the table ready AT 5:30pm like I planned. Must have been all that wonderful help I had, mixed together with trying to make as much of it ahead as possible. There were leftovers for two more meals - except pie, so of course I made two more pies! :)

I hope your Thanksgiving was wonderful!

We aren't doing anything that new in the kitchen this week. I roasted brussel sprouts today instead of my usual blanching/sauteeing and they were delicious. But mostly we're doing some just every day cooking. I'm hosting a cookie exchange here at my house Monday AM for my MOPS table. Saturday night we have a babysitter, and we are going to the Microsoft Christmas Party in Denver. (thanks to Liz for helping me pull together my outfit!xo)

Have a wonderful week! I'm planning to finish up my Christmas shopping and get those Christmas cards in the mail!

Happy Thanksgiving!

2008-11-27T05:03:00.000-08:00

I am up already (was up at 445am) because I couldn't sleep. I decided to get up and work out to burn off some of my energy, so I feel good. Won't feel so guilty eating dinner I guess!

Then the kids and I are headed off shortly to cheer on Rob, and our friends Mike and Liz in the Turkey Day 5K. Then it's home for brunch (Storebought Quiche - I only have so much time!, salad, fruit and bagels, and it sounds like Liz is making Mimosas). Then I'll start the serious cooking.

Right now I've got to get the turkey in the brine (it needs to be in there 6-8 hours). Then I'll probably dice the potatoes. When we get back from the 5K and have eaten brunch, I'll get the Garlic Parmesan Mashed Potatoes done and in the crockpot, I'll get the turkey in the oven by 2, and then work on the stuffing and Mushroom Strudel. Liz is making Shallot and Toasted Hazelnut Green Beans, and Maple Glazed Carrots (curtesy of Williams-Sonoma recipes). We pick up Jessy and John from the airport shuttle drop off at 4pm, and then we'll aim to eat dinner at 5:30pm.

I've got appetizers too! At about 3 I figure I'll set them out. I have smoked salmon spread and crackers, olives, and Italian Cashews. We have Syrah and Riesling for the wines.

Happy Thanksgiving everyone! I wish you a day filled with those you love, and a healthy, hearty meal. Let's take time today to thank God for all the things he has provided for us, and to pray for those who have less than we do today. There are so many people, here and especially in India today who are grieving instead of celebrating, and I am praying that God will wrap His arms around them, and that above all else they will know His love.

God's blessings on you today and always.

Getting ready for the big day

2008-11-26T06:03:00.000-08:00

Today Rob has off work, and the boys have off of school, and we're going to be getting ready mostly for tomorrow. I am still helping with the Food Outreach that I help with on Wednesdays this AM, and I have a haircut this afternoon. We're also going to go to the Thanksgiving service at church tonight.

Today I'm getting groceries and picking up the Turkey. I'm going to dice potatoes for the mashed potatoes, make the pumpkin and pecan pies, make the filling for the strudel, and make the bread mixture, and the sausage mixture for the stuffing. Or I should say, I'm going to try! I figure whatever I get done will be helpful tomorrow. Tomorrow our friends and Rob are going to run the Turkey Day 5K, and then come home for brunch and to help with food. Rob and the kiddos will go pick up our other friends that are flying here in the afternoon.

On Friday the guys are going to go out mountain biking or something in the morning, and then come home between 2-3pm and let all the ladies get out. I was thinking of taking them to Boulder (never been) and then to the Indulge Wine Bar here in Highlands Ranch at night.

Saturday we are taking all our guests (and the kiddos of course!) to Breckenridge as they have never been there before. Then we have babysitting at night and we're going to go up to Denver for dinner.

I am so thankful for good friends, a healthy beautiful family, and this beautiful state that we live in. Happy Thanksgiving! and may you find many things to be thankful for in your life as well.

Cranberry Chutney

2008-11-25T11:27:00.000-08:00

Today began the process of getting that Thanksgiving meal onto the table Thursday night.
There wasn't too much I can do today. Not only because I am babysitting two other kiddos in addition to my own, but just because that's about all I can do. Today I made the Double Cranberry Chutney from the recent Vegetarian Times magazine. I've never been a Cranberry Sauce fan, but I've never had it made from scratch either, so I thought I'd give it a try. It certainly smelled wonderful, and looks good too. I'm even contemplating leftover Cranberry Chutney over Ice Cream already......

Also the other thing I am doing today is making my grocery list for tomorrow. I wasn't able to get groceries today or yesterday as I've been babysitting, but that's okay. I can't pick up my turkey until tomorrow anyway. I ordered my turkey from The Vitamin Cottage. It's a Free Range Organic Turkey making it's way here from CA. Not frozen, so it should be yummy!
(Also of note: Vitamin Cottage now also has Healthy Eating on a Budget - Family of 4 under $20 for healthy meals)

pictures to come! We got a new camera! I just need to have Rob show me how to upload the pics.

Double Cranberry Chutney
Vegetarian Times November/December 2008
Serves 16
Vegan

"The simple flavors of this sauce will satisfy the traditionalists at the table, while the chunky, chewy consistency will win over any foodies in the group"

My notes: This was easy to make with my new handheld juicer from Pampered Chef. It was however way more expensive to make for the little bit of chutney that came out of it. It says it serves 16, which maybe because you just use a little, but I maybe have 2 1/2 cups of chutney, and it cost $18 in ingredients. I wasn't budgeting out that much for chutney let me say! I think it's because I had to buy a whole bottle of Port ($5.99 for the cheapest) and it called for 4 cups of cranberries, and those Ocean Spray bags have about 3 1/2 cups, so I had to buy two). It better be as good as it looks! I used organic oranges, lemons, and sugar.

2 Tbs. fresh orange juice
1 Tbs. fresh lemon juice
1 tsp. cornstarch
1/2 tsp. dry mustard
4 cups fresh or frozen cranberries ( 2 - 12 oz packages)
1 cup sugar
3/4 cup ruby port
1/2 cup dried cranberries
3 Tbs finely diced crystallized ginger
2 Tbs. grated orange zest
1 Tbs. grated lemon zest
1/8 tsp. ground cloves

1. Whisk together orange juice, lemon juice, cornstarch and mustard in a small bowl. Set aside.

2. Combine cranberries, sugar, port, dried cranberries, ginger, orange zest, lemon zest, cloves and a pinch of salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar.

3. Stir cornstarch mixture into saucepan. Reduce heat to meduim-low, and simmer 10 to 15 minutes, or until sauce is thick and berries have burst. Cool, and serve chilled or at room temperature.

Note: This recipe can be done a few days ahead; the extra chilling time with help the flavors marry.

Per 1/4 cup serving:
90 calories
0 g protein
0 g fat
23 g carbs
0 mg chol
11 mg soduim
2 g fiber
19 g sugars

Just a look at my fride at this point. Can you spy how many DRINKS we have in here. Seriously I am a heavy drinker. :) Almond Milk, Cow's Milk, Synergy Kombucha Tea, Mike's Hard Lemonade, Iced Tea, a leftover bottle of wine, and Port for the Cranberry Sauce. And you know I start the day with either a smoothie, or Green Lemonade. It just made me chuckle. :)

Thanksgiving

2008-11-20T19:23:00.000-08:00

We are so blessed to have good friends coming to stay with us for Thanksgiving this year. Two couples from CA are coming, and I am about to burst I am so excited to see them! I have been busy planning food for while they are here, and I think I have a menu finalized for the big day.

We don't usually eat much meat and dairy, but hey, it's Thanksgiving! We're going all out :)

Honey and Rosemary Brined Turkey with Herb Riesling Gravy
(click on the link below the picture that says "play now" to see the video. I'm all about the video. I don't think I've made a turkey before on my own. The video makes it seem do-able!)

For the vegetarian main dish:
Mushroom, Cheese and Vegetable Strudel
It's from my Vegetarian Times mag, but they don't have the recipe on their website. HOWEVER, I found this awesome blog post where someone has the recipe, and step by step pictures on how to make it
http://www.tofuandcupcakes.com/?p=239
Also, this has less than 300 calories per serving!

Artichoke, Sausage, and Parmesan Cheese Stuffing
A recipe from my beloved Epicurious.com. :) (read the reviews for extra tips) I might break the recipe in half, and use imitation italian sausage in half of it to keep it vegetarian.

Let me know if anyone wants any of these recipes.....
My Mom's Garlic Parmesan Mashed Potatoes

Double Cranberry Chutney
(from the newest issue of Vegetarian Times)

Pecan Pie with Whole Wheat Pastry Crust
Pumpkin Pie with Whole Wheat Pastry Crust
I'm going to TRY, if I have time, to make some homemade Vanilla Ice Cream in

my ice cream maker.

I was going to make a healthy Green Bean side dish, but it got vetoed in favor of that
Green Bean Casserole that everyone has had at least once in their life. Rob's plan is to ask our friend Mike (who is famous for making it) to make it while they are here, and he wants to record a video of Mike calling to ask his mom for the recipe. It's a guy thing. ;)

I'm also going to do something fresh and crisp to go along with all of this, like a salad, or some nice crisp Asparagus.

You'll notice that I went for a really traditional menu this year! I think as my kids get's older, I am starting to appreciate tradition more. And all of these things are things we love, and really we look forward to that pie each year, and those mashed potatoes, and we are sad when they are not there. So it's once a year, but if will build fond memories, and make my kid's want to come home for Thanksgiving when they get older, then hey - who am I to argue with tradition? :)

Plus I get to use our Christmas party to do all the interesting appetizers etc that I want to do this season. So now on to plan the menu for that.....yum!! Bring on the holidays!!

Culinary School visit

2008-11-20T19:05:00.000-08:00

I've had a busy week! Isaac has had a bad cough that he can't seem to shake. Analise woke up with a mild one this AM. I've had to pray for extra patience with two cranky sick kiddos. I'm also sooo ready to get out of the house. I was really sad to miss my beloved MOPS group this morning.

I did however still get to go observe the Culinary School of the Rockies Chef Track class on Tuesday night! (Thank you hubby) Wow, that was an adventure! It was fun, interesting, busy, intense, and eye-opening. I really felt like I was in a Chef's kitchen for the night. There were two Chef's teaching the class, and I didn't count, but I think about 16 students. The class is 15 weeks long and meets Monday, Tuesday, and Wednesdays from 5-10pm (really more like 11pm). There was maybe 45-60 minutes of teaching in the classroom and in the kitchen. Then they are broken up into two teams, given the menu for the night and a time to have it done by. It felt a little bit like Iron Chef America (is that the right show? I saw it in on a hotel TV once....two teams competing to get a menu done at a certain time) At first it was awkward because I wanted to ask questions, or ask them about the process, but everyone was racing and juggling so many things, I also didn't want to get in their way. Eventually people starting to grab me to help with things, and I had a blast. I was able to talk with people about why they chose the class, and what they hoped to do with their knowledge when they get out. I opened about 10 West Coast Oysters (I think my hand still hurts:) chopped, peeled, helped with presentation. Then about 10pm we sat down and ate!

I had NO idea Lobster bisque was so labor intensive. My guess is you'd want about 5 hours to do this right. We had about 3 1/2. Neither teams bisque was perfect, but nobody was complaining much when we ate it either :). Here is the menu for the evening.....

Menu

Lobster Bisque

Pan Seared Striped Bass with Lemon Beurre Blanc

Sauteed Spinich

Rice Pilaf

Chocolate Mousse

Poach and pears and make Pate Sucree for next nights class

Baguette

Make Fish Stock for next nights class

I am so glad I went. I think it's hard on paper to really know what something is going to be like. I think if I did decide to enroll in the Chef Track program I would go into it with my eyes open, knowing what to both expect within the class, and how tired I would be outside of the class, and how that will affect me as a mom. It did make me realize that though I am passionate about food in general, I'm not just only passionate about getting a meal on the table. I am very interested in where the food came from, how it was grown, and how healthy it is for the people I am serving it to. That makes me think it's worth me at least checking out the Colorado Farm to Table school next Fall when it starts up again, to see if that might be a better fit. When I start thinking about Farm to Table stuff, I get crazy passionate about the food, the farmers, and people I am serving it to. So maybe my heart lies there....we shall see. :)

Spaghetti Squash...and a busy week ahead

2008-11-16T19:38:00.000-08:00

I still haven't replaced my camera :(. We've been taking our time since it has been a few years, so hopefully I'll be able to post more original pictures soon. This week Rob has a busy week at work, I get to go to the Culinary School of the Rockies one night for the class I mentioned earlier, and we have company flying in this weekend. Two couples that are dear friends from CA are coming for Thanksgiving week, and I can hardly wait! I have my table piled with Vegetarian Times, and Bon Appetit magazines, and recipes boomarked on Epicurious and Whole Foods websites, and I'm having fun narrowing down meals and menus for the coming weeks.

This week will be a lot of quick dinners because I'll be gone one night, and I'm not sure how many nights Rob has to work late, but I do have a Spaghetti Squash I need to use this week. Though I usually go for something maybe considered more interesting, my favorite recipe for Spaghetti Squash is actually out of Betty Crocker's New Cookbook. It yummy in the way that a good spaghetti and marinara is comforting and filling. I just think it's wonderful. Kid approved also. I'd like to try to make it sometime with fresh herbs.

Spaghetti Squash with Tomatoes

from Betty Crocker's New Cookbook
picture from http://superspark.wordpress.com/

PREP: 15 minutes
BAKE: 1 hour
COOK: 10 minutes
Makes 6 servings, about 2/3 cup each

"Spaghetti squash can be served in the spaghetti shell. If you cut it crosswise, you'll get the longest squash strandsm but cutting the squash lengthwise is the easiest way to serve from the shell. The choice is yours."

1 spaghetti squash (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
2 tablespoons olive oil
4 medium tomatoes, chopped (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon fennel seed
1/8 teaspoon pepper
2 tablespoons margarine or butter
1/4 cup Parmesan cheese

1. Prepare and cook squash. (Cut lengthwise and remove seeds and fibers. Place squash in a 13x9x9 2 pan cut sides down in 1/4 inch water, making sure to check that water doesn't evaporate while cooking. Bake 400 degrees for 30-40 minutes.)

2. Cook onion, green pepper and garlic in oil in 3 quart saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes.

3. Remove squash strands with two forks; toss with butter and cheese. Spoon tomato mixture over squash.

1 serving:
145 calories
10 g fat
2 mg cholesterol
290 mg sodium
15 g carbohydrate
3 g protein

Quick Vegetarian Chili with Avocado Salsa

2008-11-11T15:26:00.000-08:00

The whole reason I came across the previous post's recipe is that I was digging out this oldie but a goodie. When looking for some comforting (it's getting COLD out!) and quick weeknight recipes I thought of this awesome Vegetarian (and so easily made Vegan) chili recipe. It's hearty and flavourful, the kids love it, and it's quick. What more can a gal ask for? Oh, and it's lite! Bring on the chili.....

(credit to CookingLight.com for the recipe and picture.)

Quick Vegetarian Chili with Avocado Salsa

My notes: To make this vegan, simply leave out the sour cream. It's still delicious without.
The jalapeno in the salsa is the only thing you need to leave out if cooking for toddlers. I recommend making two batches, one with the jalapeno and one without.
I also added a little more veggie broth as it was cooking, as it seemed to get too thick to me.

Yield
6 servings (serving size: 1 cup chili, 1 tablespoon sour cream, 1 lime wedge, 3 chips, and and about 2 1/2 tablespoons avocado salsa)

Ingredients
2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked tortilla chips
Avocado Salsa (see below)

Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.

Note: Store chili in an airtight container in the refrigerator for up to 2 days.

(Totals include Avocado Salsa)
Nutritional Information
Calories: 313 (29% from fat)
Fat: 10.1g (sat 2.2g,mono 4.8g,poly 1.6g)
Protein: 9.6g
Carbohydrate: 50.4g
Fiber: 9.5g
Cholesterol: 6mg
Iron: 3.4mg
Sodium: 814mg
Calcium: 100mg
Patsy Jamieson, Cooking Light, MARCH 2002

Avocado Salsa
Yield
1 cup (serving size: about 2 1/2 tablespoons)

Ingredients
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Preparation
Combine all ingredients; toss mixture gently. Serve salsa immediately.

Nutritional Information
Calories: 59 (79% from fat)
Fat: 5.2g (sat 0.8g,mono 3.2g,poly 0.7g)
Protein: 0.8g
Carbohydrate: 3.7g
Fiber: 1.9g
Cholesterol: 0.0mg
Iron: 0.5mg
Sodium: 54mg
Calcium: 6mg
Patsy Jamieson, Cooking Light, MARCH 2002

Asparagus Melt with Pesto Spread

2008-11-09T18:55:00.000-08:00

I am definitely on an Asparagus kick this Fall. I just can't get enough of it! I had this recipe tucked away for about...um....7 years now! Yes, I can admit that to you. I remember tearing out of the magazine and thinking it looked good, and every once in awhile it resurfaced in my cookbook cupboard. It has been moved to new living quarters with me no less than 6 times, and still it remained. I knew it would headline at our dinner table someday.

Tonight was the night. I have been craving something gooey and warm and satifying like all the paninis I see advertised at sandwhich shops. However, I know they are high in fat and had been thinking about making a healthy version of a melt at home, when I came across this again.

This recipe is from the May 2001 issue of cooking light. I think it's going to get into the Fall rotation of recipes at the Colwill house. It's melty, and satifying, but doesn't leave you with that gut bomb feeling, because it's light and healthy somehow at the same time. This is definitely more dairy than I usually serve at a meal, but for a treat it was good.

You could easily make this on a busy weeknight folks. It was just a quick 2 minute steam of the asparagus, some slicing, and three minutes under the broiler. viola! dinner is served. And if you or someone in your house didn't like asparagus before, trust me, they will now!

The recipe and picture are from cookinglight.com.

Asparagus Melt with Pesto Spread

My notes: I doubled this recipe for my family of 5, (and served it with a couscous salad on the side) except for the asparagus, I didn't double that. I put about 5 stalks on each sandwich, and used really big oversized oval slices of a whole wheat bread I got at Panera Bread. It seemed like the right amount of asparagus. I think that 8 pieces of asparagus on each sandwich would have been a bit much, unless you are able to get really slender stalks, which I wasn't able to find.

Yield
2 servings (serving size: 1 sandwich)
Ingredients
16 asparagus spears
3 tablespoons fat-free mayonnaise
1 tablespoon commercial pesto
2 (2-ounce) slices sourdough bread, toasted
2 (1-ounce) thin slices ham
4 (1/4-inch-thick) slices tomato
2 (1-ounce) slices part-skim mozzarella cheese
Freshly ground black pepper

preparation
Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.
Preheat broiler.

Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.

Nutritional Information
Calories:
343 (30% from fat)
Fat:
11.5g (sat 4.3g,mono 4.7g,poly 1.1g)
Protein:
21.7g
Carbohydrate:
40.7g
Fiber:
2.8g
Cholesterol:
31mg
Iron:
3.6mg
Sodium:
1041mg
Calcium:
324mg
Cooking Light, MAY 2001

Crunchy Pear and Celery Salad

2008-11-08T13:03:00.000-08:00

I've still been keeping an eye out for yummy, healthy looking salads thats main ingredient isn't lettuce....just to change things up because I get sick of munching on lettuce every day at lunchtime.

I came across these recipes on the Kashi website where they had this tool called The Naturalizer. You could pick a favorite recipe and they would give you a healthy alternative. I tried to look it up again to leave a link, but it looks like they took the tool off their website. They give credit, however, to eatingwell.com for the recipe.

This recipe was really yummy, and easy. Some recipes that have you make your own dressing, the dressing has as many ingredients as they salad does, and it time consuming. I didn't mind that so much before the days of kiddos, but when I'm making a salad these days, there is usually something else to go with it, and I can't spend another 15 minutes on the salad dressing. So this dressing has three ingredients, and is a snap, but tastes amazing. Two thumbs up from all 5 of us. :)

Crunchy Pear and Celery Salad

(I used Braggs Apple Cider Vinegar, and Colorado Ambrosia Honey Co. raw and unfiltered honey, and sea salt in the dressing. ) I recommend using Butter lettuce if you can, it went really well with this.

Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish—white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.

Makes 6 servings, 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

4 stalks celery, trimmed and cut in half crosswise

2 tablespoons cider, pear, raspberry or other fruit vinegar

2 tablespoons honey

1/4 teaspoon salt

2 ripe pears, preferably red Bartlett or Anjou, diced

1 cup finely diced white Cheddar cheese

1/2 cup chopped pecans, toasted (see Tip)

Freshly ground pepper to taste

6 large leaves butterhead or other lettuce

1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

NUTRITION INFORMATION: Per serving: 221 calories; 14 g fat (5 g sat, 4 g mono); 20 mg cholesterol; 20 g carbohydrate; 6 g protein; 4 g fiber; 244 mg sodium; 234 mg potassium. Nutrition bonus: Calcium (15% daily value). 1 Carbohydrate Serving Exchanges: 1 fruit, 1 high-fat meat, 1 fat

TIP: Tips: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.

Dinner in/Field Trip for Mommy

2008-11-05T16:27:00.000-08:00

I realize I almost always post about the more interesting dinners we have here in the Colwill house. But what about a typical weeknight? I don't write about them often, but I thought I might tonight. We all have our list I'm sure of quick meals for the busy weeknights. My kids favorite is Whole Wheat Spaghetti with vegan Savory Mushroom meatballs (freezer section of Whole Foods) and my quick marinara sauce (saute some onions, mushrooms, peppers, add a jar of sauce and then sometimes add black olives, or stir in some fresh spinich) with some freshly grated parmesan - yum!

Last night we tried these Sprouted Corn tortillas (wheat free) and they were yummy. I used a veggie crumble (think garden burgers, but in a ground beef form) that was already seasoned with taco seasonings. I then shredded lettuce, grated some raw cheddar cheese, halved some cherry tomatoes for the kiddos, and got out some spicy peach salsa for mom and dad. It was yummy - but definitely for us the salsa made it. Otherwise it would have been bland.

Tonight I have leftover veggie crumbles so I'm making taco salad: romaine lettuce, corn, black olives, raw cheddar cheese, veggie crumbles, and whatever else I throw on there at the last minute. I'm serving it with Guiltless Gourmet baked Chili Lime chips, Evan's fresh raw salsa, and some guacamole. I can't wait until Rob gets here! :)

While we were in the midwest the Culinary School of the Rockies called twice, and offered for me to come in and observe a class. I called them back and I'm going in on the 18th to one of their classes that is apart of the Chef Track. It's focus will be on Fish and Seafood, and then finish the night off with a multi-course dinner and wine pairing (every night they do! can you imagine!!).
I get to listen to the lecture and participate as much as I want making the meal. I hope to get my hands in there as much as possible. I hope it's everything I hope it will be, and maybe I'll get to be a student there when little Analise makes her way to Kidnergarden!

Get Up and Go!

2008-11-04T10:05:00.000-08:00

Just a friendly reminder to get out and vote today! It's a privledge to be able to vote, and also your responsibility if you feel strongly about any of the issues. This race is so close, that definitely YOUR vote counts. There are also so many other things on the ballot this year that will affect your local community, and will effect you directly, whether through your taxes or how your community is run. Don't be afraid to have an opinion, it doesn't mean to have to stand on the corner with a sign, or talk about it to everyone you know. Just HAVE an opinion. There are still people in the world who don't have such a privledge as this, don't waste it! Get up and go!!!

Asparagus and Goat Cheese Crostata

2008-11-03T12:53:00.000-08:00

Last night we had the Crostata I mentioned in yesterdays post.....it was SO good!!! I got the recipe from a Midwest Home magazine that my mom sent home with me. The recipe was submitted by Bret Bannon of Bret's Table. He is a chef in Minnesota that has culinary classes and also leads culinary tours to regions of France if I understand correctly.

I was really happy with this recipe, and so was my husband and three kids. I think it combined the satisfying feeling of having eaten some midwestern comfort food, with the feeling of eating something new and adventurous at the same time. You could serve this as a vegetarian main dish, or my husband said he would also enjoy it over the holidays in lieu of mashed potatoes. All I know is I want to eat it again really soon! :)

I only wish I had my camera so I could have taken a picture of it!! We've got to get a new one soon. so sad. It was beautiful and rustic and I wish I could have shared it with you.
Here is a pic from someone else's blog, which I came across when I was searching for images to share. It's a before picture....you would then wrap the sides up.
http://www.fergusfallsjournal.com/weblogs/allis-food-finds/2008/mar/22/asparagus-and-goat-cheese-crostata/
When the sides are wrapped around it, it will look more like this:
http://www.wordgirl.com/crostatacroppedsmall.jpg
and now that I saw that fruit one, I'm going to need to make one of those too!! :)

Asparagus and Goat Cheese Crostata
NOTE: This recipe forgets to tell you what to do with those chives they mention. I would assume to add them in with the potatoes.

ingredients:

For crostata:
2 c. all-purpose flour
1 tsp. kosher salt
8 oz. unsalted butter, cold, cut into ½-inch cubes
1 large egg, lightly beaten
4–5 Tbsp. ice water

For egg wash:
1 large egg
1 Tbsp. water

For filling:
6 small new potatoes (about 8 oz.), washed and thinly sliced
¾ c. heavy cream
zest of 1 lemon
1 Tbsp. fresh chives, chopped
1 Tbsp. kosher salt
freshly ground black pepper, to taste
1 lb. tender spring asparagus
2–3 oz. goat cheese

Preparation:
Crostata:
Put flour and salt in food processor and pulse to combine. Add butter; pulse until butter is the size of peas. Add egg and pulse to combine. Add 4 Tbsp. of water and run machine until dough comes together in moist clumps. Add another Tbsp. of water and pulse again if too dry. Dump onto plastic wrap, shape into a disk, wrap, and refrigerate at least 2 hours. (Can be kept in the refrigerator overnight.)

Egg wash: Whisk together egg and water. Set aside.

Preparation: Slice potatoes less than 1⁄8 of an inch. In saucepan, add potatoes, cream, lemon zest, and salt and pepper, to taste. Bring to a boil. Turn heat down and simmer, stirring occasionally, for about 20 minutes, or until potatoes are tender and cream has reduced to almost a glaze. Set aside to cool.

Blanch asparagus for about 1–2 minutes. Remove from skillet and immediately plunge into an ice bath to stop the cooking. Remove asparagus and dry on a clean towel. Cut into 2-inch pieces and set aside.

Roll out dough, ¼-inch-thick by at least 12 inches in diameter. Layer the potato mixture in center of crostata, place asparagus on top, and finish with crumbled goat cheese. Fold dough border over filling, letting it drape gently over potato mixture.

The crostata will have a rustic, freeform appearance. Brush egg wash over folded dough. Bake at 375 degrees for 40 minutes, or until crust is golden brown. Remove from oven and let sit for at least 10 minutes. Cut into wedges and serve.