Getting ready for the party
We're blessing my sweet baby Samuel tomorrow (Blessing = christening for the non-LDS among us). All the other kids have been much littler than his 3 month self, but we've been busy this summer! We were out of town every possible Sunday until now.
Everyone is coming over after the blessing for dinner and a party. I've been busy baking all kinds of delicious treats for it. I made Key Lime Cheesecake Bars--oh these are good!! Usually I NEVER repeat recipes, but this is the 3rd time I've made these this summer. Very very worthwhile recipe.
Key Lime Cheesecake Bars--recipe originally from Cooks Illustrated
Recipe:
Crust:
5 ounces animal crackers (about 1 1/4 C crumbs)
3 tbs light or dark brown sugar packed
pinch salt
4 tbsp butter melted and cooled slightly
Filling:
2 ounces cream cheese, room temperature
1 tbsp grated lime zest
1 can (14oz) sweetened condensed milk
1 large egg yolk
1/2 C key lime juice or regular juice (do not use bottled juice)
Garnish (optional)
3/4 C shredded coconut toasted until crisp
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides. Spray foil with non-stick cooking spray.
2. To Make Crust. In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds. Add brown sugar and salt; process to combine, ten to twelve 1-second pulses. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. To Make Filling: While crust cools, in medium bowl, stir cream cheese, zest and salt with rubber spatula until softened, creamy and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. To Assemble and Bake: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled at least 2 hours.
5. Loosen edges with pairing knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut if using, and serve. (Leftovers can be refrigerated up to two days; crust will soften slightly. Let stand at room temperature, about 15 minutes before serving.)
If you make these, be sure to include the toasted coconut. It takes them from yummy to over the top fabulous.
I've mentioned before my very bad habit of making brand new recipes for large groups of people. Of course I had to continue in that tradition, so I tried blondies with white chocolate chunks, dried cranberries and pecans. Even though I haven't tried them before, how could you go wrong with this set of ingredients?
Basic Blondies
6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
“Add in” (see below)
Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below).
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.
Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies1/2 chopped Reese’s PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract
Labels: Recipes
Another food post
We had yet another dinner with kids cleaning their plates and clamoring for more. Since this is a rarity for me--enthusiastic thumbs up from every member of the family-- I thought I post it so I'll at least remember to make it again.
Biggest plus? It was so fast, so easy, and very very yummy.
Mango Chicken Curry
* 1 chopped onion
* 1 medium sweet red pepper, julienned (I didn't have this, but it would have been great, I'm sure
* 2 teaspoons vegetable oil
* 1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips (I used a leftover bit of rotisserie chicken and tossed it in at the end)
* 1 tablespoon curry powder
* 2 teaspoons minced fresh gingerroot
* 1 clove minced garlic
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper (left this out. They're kids, after all)
* 1 cup chopped peeled mango (I used 2 mangos)
* 1 can coconut milk
* 2 tablespoons tomato paste
* Hot cooked rice
DIRECTIONS
1. In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice if desired.
Labels: Recipes
Eggplant surprise
I just made a dinner tonight that every single one of my children had second and third helpings of. Pizza?? Chicken Nuggets?? No. It was....EGGPLANT!!!
Shocker to me, also. I made the recipe because I had an eggplant languishing in the fridge. It was leftover from
Eggplant Sandwich Night.
I found a recipe for rigatoni with eggplant puree on my favorite food blog,
Smitten Kitchen. Pretty positive none of my kids would go for it, but that's why they invented peanut butter sandwiches. But surprise, surprise, they devoured it. I substituted basil for mint, and didn't use pine nuts, since I didn't have any.
Rigatoni with Eggplant Puree
Giada DeLaurentis, Food Network
I’ve made a few adjustments/suggestions to the original recipe. The eggplant is a total sponge and it seemed no matter how much pasta water I added, it was still lacking in sauciness. I think a higher proportion of tomatoes to the eggplant (which I have adjusted below) would have loosened up the sauce a bit, and perked up the flavor as well, as would a glug of vinegar or lemon juice at the end. Mixing it with ricotta was something many of the commenters on the Food Network site enjoyed, and I can’t imagine that would steer it in a bad direction.
1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.
Labels: food, Recipes
Yummy!!
Don't you love that feeling of a really really successful meal? One where every member of the family loves every single thing you serve? Tonight the stars were aligned just right and it happened.
I made
Chicken Curry with Sweet Potatoes and was it ever good!
Since I ALWAYS tweak recipes around, here is my version.
1 chopped onion
1 clove minced garlic
2 peeled and chopped sweet potatoes
couple of chicken pieces--enough for my family with a bit leftover
~1 cup orange juice, except I just used a largish lump of frozen concentrate and a cup of water
3 t chicken curry
1 chicken bouillon cube
2 t brown sugar
salt and pepper
Stuck everything in the crockpot on low for 5ish hours. Perfect.
We had coconut rice, which oddly took about 15 longer than rice normally does for me, so everyone was expectantly at the table with no meal ready. No problem, we turned fancy and served the 'salad course' first. We had already gone all out and were eating by candlelight--the kids loved this touch so much! Steve is home for all of 18 hours this week, so we thought we'd make his one meal at home special.
For dessert, I'd made a lemon blueberry pie before we left for the airport. Perfect ending. I love meals that work out like this!!
Labels: Recipes
Merry Christmas!!
I hope everyone had an absolutely wonderful Christmas. I know we sure did. Oh, so wonderful! Where to even start?
Last night we had a glorious part with my mom and siblings, and Steve's brother and his family. Amazing food--we always have french onion soup, wassail, quiche, marzipan cookies, lemon tarts, and lots of other delectable goodies. If you think you are all baked out, please don't be! Don't wait until next Christmas to try
these oh so incredible white cherry chocolate shortbread cookies. Yum!
We did the nativity--my girls take turns being Mary every year, and this time it was Hazel's turn. Chloe and my niece Jane were adorable angels. Calvin and his little cousin Seymour were
supposed to be shepherds, but they went A.W.O.L. Oh well!
Christmas morning. We got about 4 inches of snow last night, and it's just gorgeous outside. We didn't even start opening presents until around 10:30 this morning; we have breakfast first, Steve went across town to pick up his dad, we read the Christmas story, then Chloe gave the most precious prayer before we started. She prayed that we'd have the Holy Spirit in our hearts, and that we would remember Jesus and love him. Wisdom from a four year old!
Chloe pausing mid gift-unwrapping to read one of here new books.
Calvin opening his box of letters.
The violin was such a high point of the morning. As soon as she realized what it was, the joy in her face made ever bit of Christmas stress more than worth it. She's SO excited!!
There was one present we saved for very last...
It's a blue!
I'm so absolutely delighted! Of course a pink would be wonderful also--pretty much you can't go wrong with either option. But in terms of bedroom sharing, even numbers, and a much-needed wrestling partner for Calvin, blue is definitely a wonderful thing!! We're ecstatic. I'm so so happy that the whole thing went according to plan. Such a fun surprise!
Anyway, Merry Christmas to everyone!
Labels: family, holidays, new baby, Recipes
Cozy times
Last night I was feeling in a bit of a dinner funk. Didn't want to do any of the usual dinner-type things, so we had a breakfast for dinner night. I made pumpkin pancakes using
this recipe and topped them with homemade applesauce and warm maple syrup and hot apple cider to drink.
Ooooh, yummy scrumptious fun winter dinner! The kids couldn't get enough, and it felt so cozy and comforting.
Labels: Recipes
Snow day
It snowed the other day, and it's gorgeous. The kids could hardly contain themselves through scriptures, chores and school in the morning--all they wanted was to be out in it. Right across the street from our house is a neighborhood park with a great big sloping hill, the perfect sledding venue. So we bundled them up and off they went!
No, I'm not a completely negligent mother to let my 2 year old out without a coat, hat, or mittens. I try, really I do! Dang kid throws so many fits, insists his coat is 'scawwy' and runs away when I hold up his mittens. I figure sooner or later natural consequences will teach him that
snow is cold and he'll give in. Until then, he was outside for all of 90 seconds.
The girls surprised me though. Last year snow play lasted for 1/2 hour or so, but this year Hazel was out for almost 3 hours, and I had to go bring her in for dinner. Rosiest cheeks ever!! She slept well that night!
There's something about snow days that makes me just want to bake and bake! So here are the gingersnaps we made.
Oh, and I made the yummiest soup the other night. I found a
recipe for potato soup, but oh. my. calories and fat. Ick!! So I made my own version.
Cooked about 5 slices of bacon and crumbled them, set aside. Cook an onion in the bacon drippings, deglaze pan with a couple cups of chicken broth. Peel and chop about 6-8 potatoes, add to pan. Cover and cook until soft. Puree with stick blender. Add milk/half and half/evap milk/ more chicken broth, whatever you want. Add a few squirts of hot sauce--not enough to make it at all spicy, but it just gives it a nice flavor. Add a couple spoonfuls of sour cream.
I served it with the crumbled bacon, sliced green onions, and cheese to sprinkle on the top. So yummy, easy, and perfect for a cold winter day.
The kids are out playing in the snow again (except Calvin, this time he refused to wear his boots, and I draw the natural consequence experience line at shoeless snow play). Gotta go get the hot cocoa ready!
Labels: adventures, Recipes
Checklist
1 batch orange glazed sweet potatoes with pecans--DONE
2 pumpkin pies--DONE
Jalepeno Cranberry Relish--DONE and oh my!!!
1 turkey brining--DONE
Still to do:
make the stuffing while the pies cook
prep the green beans for roasting
clean the amazing messes my children can make in just a day
get the table ready
ignore the 5 batches of unfolded laundry for yet another day
amuse the children somehow while I get everything ready for the perfect Thanksgiving
No problem!
Love to you all, and wishes for a wonderful and joyous holiday!
Labels: holidays, Recipes
Food, glorious summer food
Must blog!! I'm so tired and desperately need to go to bed, but the blog topics are piling up in my brain. So I'll start tonight with some of the amazing summer food we've been enjoying lately. Some other time I'll get to the rest of life that needs to be blogged.
First, and definitely most important:
this truly amazing tomato pesto pie. The only change I made to this perfect recipe was to add a layer of Italian sausage. Oh. My. Merciful. Heavens!!! It was so superlatively good!
Calvin ate the pie, but mostly he enjoyed the sliced kohlrabi we had with it. He carefully selected each slice, took one bite, and lined them up neatly. Toddlers are odd little creatures!
This is some of the bounty from my garden the other day. Notice the pile of pattypan squash? I planted them because they are so dang cute, and you really can't say that about many vegetables. Not only are they darling, but they taste fabulous. But nine of them?? That's too much of a good thing, and I was running out of ways to sneak it into things. Not a problem any more!! Look at what I turned it into...
Zucchini cobbler! It turned out absolutely amazing. I used half the butter it called for, didn't put in nutmeg, did half oats and half flour, and used brown instead of white sugar. I served it to 10 guests, and it was a big old hit. They were shocked when Hazel delightedly made the announcement that it was zucchini, not apples.
So there you go. My two most successful attempts of the last few days to use the bounty that the Lord has blessed us with!
Labels: food, Recipes
Bliss on a slice of bread
So I posted the list of veggies--now I have to tell you what we've done with them. Mmmmmm. We've been eating so well this week!
Tonight I grilled some chicken and then did a squash orzo. Since Chloe won't eat zucchini (or so she thinks) I camouflage it. So, one package orzo, cooked. Saute an onion with a bunch of garlic and a chicken bouillon cube, then when the onions are soft add about 2-3 zucchini/squash, grated. Cook until soft. Add a bunch of chopped herbs--I did oregano and sage, but anything would work. Combine the squash mixture and the orzo, then add 1/4 cup grated parmesan.
Incredible. The kids gobbled it up, and never even thought about the hidden zucchini.
But the best meal by far (to date) was last night. I found it in my favorite
Cooking Light. Once I read the recipe, I knew we had to have it.
Grilled eggplant, grilled red onions, grilled italian bread spread thick with aioli, tomato, and a pile of greens.
My sister and BIL were over, and the four of us just ooohed and aaahed our way through dinner. Summer on a plate--words don't really do it justice. So INCREDIBLE!!!
Labels: food, Recipes
Those summer nights
I love summer evenings. There is absolutely nothing like the feeling of sitting around the table on the deck, feeling the softness of the evening cool. The kids play below us and their laughter drifts up to us as we relax and chat. We just got this new patio set that seats 6, so now we can have 12 people total out there.
It's been so fun!! We eat Sunday dinners out there as a family. Since the meal was just so absolutely delicious, I just had to blog it.
My mom did pork skewers marinated in a curry sauce, with peanut sauce on the side. My sister made the most delicious
Pad Thai I've ever had. Better than any Thai restaurant. I'm serious.
We had a huge pile of grilled veggies, watermelon and cantalope, and finished with this amazing
Key Lime Pie. It was light and fluffy and creamy and most important on a hot summer evening--very cold!
Oh, I almost forgot. I was cutting up the watermelon, and had some left over. I stuffed the blender as full as I could and whirled it for a few seconds. I added some lemon juice, sugar and water and had the most delicious watermelon lemonade ever! I made popsicles out of it, then served the rest as a drink. So refreshing and summery.
Labels: Recipes
A recipe and a milestone
First, the milestone. This is post #100!! Incredible. What a random collection of musings and silly kid stories this has been. But oh, so fun. And I've made some wonderful friends along the way.
Next, the recipe. I made a great soup last night. I am such a non-measuring, dump and adjust seasonings kind of cook that if I don't write it down, it's gone forever and will never be exactly duplicated.
Chicken Corn Chowder
Little bit of bacon--maybe about 1/4 lb, chopped into small pieces
1 onion, chopped
around 6 potatoes, cut into chunks
6 cups chicken broth
2 cups cooked cubed chicken
1/2 cup powdered milk made w/ 1 cup water
1 can cream of chicken (or mushroom) soup
1 can corn
1 small zucchini, cut into very small pieces.
I browned the bacon, then set it aside. Using just the teeniest bit of the bacon grease, add the onion and cook until soft. Deglaze the pan with the chicken broth, then add the potatoes. Cook until they're soft. Add the corn and can of soup, then add the milk. Toss in the chicken and add the zucchini(it will cook pretty fast). That's it. Lots of black pepper would be good, unless you had my children then you would have to avoid it like the plague.
We sprinkled a little bit of bacon on the top. A little cheese would have been good sprinkled, if you don't want bacon.
Anyway, it was delicious, easy, and so not bad for you as most chowders go. Using the triple strength powdered milk gives it the same kind of feeling as cream, just without the fat and calories. Optionally, evaporated milk will do the same thing.
Labels: Recipes
Recipes...kind of
I'm more than happy to post recipes...problem is, I don't really have them. You know, pinch of something here, adjust to taste? But hey, I'll give it a shot!
Dal
1 bag yellow split peas. I think it's about 2 cups. Lentils would work also.
I cleaned them off, then covered them with water and simmered for about 45 minutes or so. Lentils would be quicker. Then I added about an inch piece of ginger all mashed up with about 4 cloves of garlic in a paste. Then for the spices. Hmmmm.
1/2 t turmeric
3/4 ish t ground cumin
1/2 t garam masala
1/2-3/4 t curry powder
cayenne would be nice, but I kept this one mild
3 or 4 chicken bouillon cubes
1 can (or maybe less) coconut milk
I simmered all of this for a while until it was all nice and soupy and soft. The spices I listed are my best guess as to amounts. But they sure turned out delicious!
Labels: Recipes
