tag:blogger.com,1999:blog-35954946263569162572024-02-07T03:28:48.667-08:00Feeding PickyMaiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3595494626356916257.post-48010784820891552402010-04-10T17:26:00.000-07:002010-04-10T17:26:19.440-07:00Steel Cut Oats<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4507835495/" title="DSC_0137 by mdesfosses, on Flickr"><img alt="DSC_0137" height="335" src="http://farm5.static.flickr.com/4025/4507835495_0ceaa2bd0f.jpg" width="500" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I've been eating oatmeal for breakfast almost every day. I'm finding that I'm fuller for much longer, and I have more energy, too. I tried this recipe on Picky - the original recipe has cinnamon whipped cream for the top. Even with the whip cream, it was ultimately rejected based on texture (she did admit that it tasted good, though - and at least she tried it...). Oh well, it's a keeper for me. Sometimes we spend so much time concentrating on the little ones, that we forget to take care of ourselves.</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4507846727/" title="DSC_0134 by mdesfosses, on Flickr"><img alt="DSC_0134" height="335" src="http://farm3.static.flickr.com/2108/4507846727_051148c25b.jpg" width="500" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The recipe is super easy. It does take awhile to cook, but I'm finding that I can use the time it's simmering to put away the clean dishes, make breakfast for Picky, and sip on my morning coffee...</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Start with 2 cups of milk (I've been using 2%), 2 cups of water, and a pinch of salt.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bring the water/milk to a boil on med/high heat, and then add 1 cup of <a href="http://en.wikipedia.org/wiki/Steel-cut_oats">steel cut oats</a> and turn the heat down to low - you're going to simmer it for 30 minutes, or until tender and creamy.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The original recipe has you adding dried fruit just before serving (and whipped cream on top), but I like to add the fruit in while it cooks - if you add dried cranberries, it gives the oatmeal a bit of a pink color. I like the texture of cooked dried fruit, but you can add it after if you like. I put about 1 handful of dried cranberries or raisins.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4507822709/" title="DSC_0136 by mdesfosses, on Flickr"><img alt="DSC_0136" height="335" src="http://farm3.static.flickr.com/2064/4507822709_6f7f572e5b.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve the oatmeal with a drizzle of honey, some sliced almonds, and fresh fruit, if you like. Yummy! I adapted this recipe from <a href="http://www.amazon.com/Family-Kitchen-Delicious-Recipes-Together/dp/1400082803?ie=UTF8&tag=mdesfosses&link_code=btl&camp=213689&creative=392969" target="_blank">The Family Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mdesfosses&l=btl&camp=213689&creative=392969&o=1&a=1400082803" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mdesfosses&o=1&p=8&l=bpl&asins=1400082803&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> by Debra Ponzek</span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com2tag:blogger.com,1999:blog-3595494626356916257.post-73530235311053559822010-04-07T20:09:00.000-07:002010-04-07T20:10:38.530-07:00New Cookbook, again!!!<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I couldn't help myself. I'll get rid of some of my old cookbooks, I swear! I was at Costco, and saw <a href="http://www.amazon.com/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596?ie=UTF8&tag=mdesfosses&link_code=btl&camp=213689&creative=392969" target="_blank">Jamie's Food Revolution</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mdesfosses&l=btl&camp=213689&creative=392969&o=1&a=1401323596" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mdesfosses&o=1&p=8&l=bpl&asins=1401323596&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">, and had to have it. I have a few of his early "naked chef" books, and he had some great stuff, even then. I think he's come a long way, and I'm impressed by his dedication to a cause that needs attention right now. The recipes look great, Picky saw several pictures that she loved (don't get too excited, it doesn't mean she'll actually try it if I cook it...). I even passed up the new cookbook by </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808?ie=UTF8&tag=mdesfosses&link_code=btl&camp=213689&creative=392969" target="_blank">Alice Waters</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mdesfosses&l=btl&camp=213689&creative=392969&o=1&a=0307336808" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mdesfosses&o=1&p=8&l=bpl&asins=0307336808&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>, although I may pick it up eventually. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I love Jamie's premise for the book: he invites you (or challenges you) to learn a few recipes from each chapter and then pass them on to one or two others. That's practically an invitation to blog his recipes! Although, really, I'd be preaching to the choir: it's not likely that someone who is uninterested in cooking would be looking at a food blog. Still...</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I'm excited to try a few new recipes (and see if I can get Picky to try a bite or two), and I'm excited to follow what Jamie Oliver is doing with his "revolution", and where this all goes! Happy Cooking! :)</span> </span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-85710069550094932562010-04-01T18:43:00.000-07:002010-04-01T18:43:15.913-07:00Carrot cake: a complete food.<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4481730549/" title="IMG_1515 by mdesfosses, on Flickr"><img alt="IMG_1515" height="375" src="http://farm5.static.flickr.com/4039/4481730549_5509599b24.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">My grandmother's motto was "A balanced diet is a cookie in each hand." My mother's motto is slightly different: "Carrot cake is a complete food." I have to agree with my mom, here (although my grandma makes perfect sense...); carrot cake has everything you could possibly need, especially the way we make it. We subscribe to the "more is better" attitude when it comes to carrot cake. First of all, it should have so many carrots in it that it hardly holds together. Then, it's not proper carrot cake without raisins and nuts, and possibly coconut and pineapple as well. Slather it with a thick layer of cream cheese icing. And now you can eat it for breakfast, lunch, and dinner: protein, fruit, veggies, grains...</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4481690817/" title="IMG_1484 by mdesfosses, on Flickr"><img alt="IMG_1484" height="500" src="http://farm5.static.flickr.com/4043/4481690817_24dcbeafe0.jpg" width="375" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4481703513/" title="IMG_1488 by mdesfosses, on Flickr"><img alt="IMG_1488" height="500" src="http://farm3.static.flickr.com/2759/4481703513_e2bcfd016a.jpg" width="375" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">My mom hadn't had a proper carrot cake in awhile, and I've been meaning to find a good recipe. My friend <a href="http://isabellecooks.com/">Isabelle</a> pointed me in the direction of <a href="http://www.kingarthurflour.com/recipes2008/">King Arthur Flour's recipes</a> (I actually have one of their cookbooks, and I've been ordering stuff from them for years, but never noticed the "guaranteed recipes" that they have on their web site.) Well, her birthday was last week, and we had just the opportunity we needed!</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4481697011/" title="IMG_1486 by mdesfosses, on Flickr"><img alt="IMG_1486" height="500" src="http://farm5.static.flickr.com/4030/4481697011_267efa66eb.jpg" width="375" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">We started with <a href="http://www.kingarthurflour.com/recipes/kitchen-sink-carrot-cake-recipe">this</a> lovely recipe. Of course, we had to fiddle with it a bit (I had to get that habit from somewhere...). In this case, we used drained canned pineapple instead of dried, 1/2 a cup of golden raisins that had been soaking in rum (I believe my mom put the raisins to soak as we were assembling, and then drained them and added them to the carrot mixture, but I have to defer to her on this one - mom?), and a handful of crystallized ginger, chopped, also added to the carrot mixture.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4481710931/" title="IMG_1489 by mdesfosses, on Flickr"><img alt="IMG_1489" height="375" src="http://farm5.static.flickr.com/4044/4481710931_1b70a6e2b2.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4482373086/" title="IMG_1510 by mdesfosses, on Flickr"><img alt="IMG_1510" height="500" src="http://farm5.static.flickr.com/4068/4482373086_d8aa8edd04.jpg" width="375" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Oh, yum! This cake is beautiful. And yummy. I could seriously live on this cake alone. And so could my mom. After all, it has everything you need! Picky, of course, liked the frosting the best, and could have done without the nuts. She still ate it, I noticed (although she kept asking for more frosting, but who could blame her?). </span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4482366788/" title="IMG_1503 by mdesfosses, on Flickr"><img alt="IMG_1503" height="500" src="http://farm3.static.flickr.com/2714/4482366788_309b7b9849.jpg" width="375" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-83458944284894412232010-03-17T19:31:00.000-07:002010-03-17T19:33:34.127-07:00Polenta "pizza"<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4441787176/" title="DSC_0074 by mdesfosses, on Flickr"><img alt="DSC_0074" height="335" src="http://farm5.static.flickr.com/4042/4441787176_65268fd6c9.jpg" width="500" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Polenta is actually very easy to make, and it's fairly kid-friendly for a whole grain - especially when you serve it with some familiar flavors.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4303785567/" title="DSC_0029 by mdesfosses, on Flickr"><img alt="DSC_0029" height="335" src="http://farm3.static.flickr.com/2715/4303785567_8ba2f6f36d.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I have found that the easiest way to make it is in a double boiler - it takes longer than other methods, but it's pretty hands-off. If you don't have several hours at home when you can cook it (while doing other things), then make it at night or on the weekend, pour it in the pie pan, and refrigerate it until you're ready to top it and bake.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Polenta: (from<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=mdesfosses&o=1&p=8&l=bpl&asins=1579652492&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <b><a href="http://www.amazon.com/New-Way-Cook-Sally-Schneider/dp/1579652492?ie=UTF8&tag=mdesfosses&link_code=btl&camp=213689&creative=392969" target="_blank">A New Way to Cook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mdesfosses&l=btl&camp=213689&creative=392969&o=1&a=1579652492" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b> by Sally Schneider)</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup polenta or yellow cornmeal, preferably coarsely ground</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp kosher salt</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 cups cold water</span></span></div><div style="color: orange; text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: orange;">To cook polenta in a double boiler: In the top of the double boiler, combine the polenta, salt, and water (or use a stainless steel bowl set over a saucepan of simmering water). Set over, not touching, simmering water, cover with a lid (or foil), and stir the polenta frequently during the first 20 minutes. After that, stir the polenta every 20 to 30 minutes for a total of 1 <span style="font-size: small;">1/2</span> to 2 hours until the polenta is thick and has no trace of bitterness. (Replenish the simmering water as necessary.)</span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">At this point, I've lately been stirring in some winter squash that I bake while the polenta is cooking - it doesn't add much flavor, maybe a bit of sweetness, but it does add some nutrients, and you hardly notice it.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Then I pour the mixture into a pie pan and smooth it out. You can cover and refrigerate it until you are ready to finish the dish.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4304532664/" title="DSC_0032 by mdesfosses, on Flickr"><img alt="DSC_0032" height="335" src="http://farm5.static.flickr.com/4008/4304532664_c1e3caef1b.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">There are a lot of options for polenta toppings. This one is particularly kid friendly - I'm just adding tomato sauce (either home-made or not, depending on what you have) and cheese. I often add pureed yams or carrots (or both) to jarred sauce - I make a puree and freeze it in an ice cube tray, and then put the cubes in a plastic bag. When I want to use them, I just heat them in the microwave and stir it in. You can also use canned pumpkin, or some of that baked squash, if you made some for the polenta.</span></span><br />
</div><div style="text-align: left;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4304534908/" title="DSC_0033 by mdesfosses, on Flickr"><img alt="DSC_0033" height="335" src="http://farm5.static.flickr.com/4062/4304534908_f74feccf71.jpg" width="500" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This looks like a Pyrex commercial...</span></span></div><div style="text-align: left;"></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4303791957/" title="DSC_0034 by mdesfosses, on Flickr"><img alt="DSC_0034" height="335" src="http://farm5.static.flickr.com/4063/4303791957_1f1135a9da.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4303794229/" title="DSC_0037 by mdesfosses, on Flickr"><img alt="DSC_0037" height="335" src="http://farm5.static.flickr.com/4056/4303794229_1a1fba5938.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Bake it in the oven until the cheese melts - polenta works well with stronger cheese flavors: I'm using a very sharp cheddar here, but you could stir feta into the polenta before you put it in the pie pan, or you could top with Gorgonzola or whatever you think your kids would eat. If mild is the only thing that will pass your child's lips then go for it.</span></span><br />
</div><div style="text-align: left;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4304541498/" title="DSC_0038 by mdesfosses, on Flickr"><img alt="DSC_0038" height="335" src="http://farm3.static.flickr.com/2686/4304541498_91905fe58e.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">For members of the family that don't gag when their food is covered in "green bits", add flat leaf parsley and cracked pepper. Yummmm!</span></span><br />
</div><div style="text-align: left;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4304543572/" title="DSC_0039 by mdesfosses, on Flickr"><img alt="DSC_0039" height="335" src="http://farm5.static.flickr.com/4069/4304543572_f3a65f6305.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4441011111/" title="DSC_0068 by mdesfosses, on Flickr"><img alt="DSC_0068" height="335" src="http://farm3.static.flickr.com/2691/4441011111_e64e542f0a.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Of course, if you really don't feel like making polenta, you can buy pre-made polenta logs - I got one at Trader Joe's and sliced it up, just to see how it would compare. Here they are on a baking tray.</span></span><br />
</div><div style="text-align: left;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4441791858/" title="DSC_0069 by mdesfosses, on Flickr"><img alt="DSC_0069" height="335" src="http://farm5.static.flickr.com/4063/4441791858_5012e64a5c.jpg" width="500" /></a></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></div><div style="text-align: left;"><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Here is the store-bought sauce with pureed carrot and yam. Sometimes I make my own sauce and freeze it in batches, but I've been way too lazy lately...</span></span></div><div style="text-align: left;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4441015753/" title="DSC_0070 by mdesfosses, on Flickr"><img alt="DSC_0070" height="335" src="http://farm3.static.flickr.com/2756/4441015753_59a30715b2.jpg" width="500" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Aren't they cute?</span></span></div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4441785580/" title="DSC_0072 by mdesfosses, on Flickr"><img alt="DSC_0072" height="335" src="http://farm5.static.flickr.com/4048/4441785580_800135dc20.jpg" width="500" /></a></div><div style="text-align: center;"><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Mmmmm, parsley. Did I tell you I have a thing for parsley? </span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com4tag:blogger.com,1999:blog-3595494626356916257.post-82867805028492246932010-03-15T12:58:00.000-07:002010-03-15T12:58:49.717-07:00ZOMBIE sugar cookies<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4436124854/" title="DSC_0062 by mdesfosses, on Flickr"><img alt="DSC_0062" height="335" src="http://farm5.static.flickr.com/4066/4436124854_5fd602d667.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I had some sugar cookie dough in the freezer, left over from the holidays. I forget why we decided to make zombie cookies out of them, but there it is.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4435335821/" title="DSC_0060 by mdesfosses, on Flickr"><img alt="DSC_0060" height="335" src="http://farm3.static.flickr.com/2734/4435335821_06060d2775.jpg" width="500" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Daddy and Picky had tons of fun decorating the "zombies" (some of them are zombie butterflies...) with sprinkles and royal icing.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4436094884/" title="DSC_0059 by mdesfosses, on Flickr"><img alt="DSC_0059" height="335" src="http://farm5.static.flickr.com/4071/4436094884_69cb3ff6d9.jpg" width="500" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I tried to make sinister colors, but really they came out super-pink and a pleasant green color. Daddy still managed to make the cookies look creepy somehow, and Picky was right behind him.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4436079926/" title="DSC_0066 by mdesfosses, on Flickr"><img alt="DSC_0066" height="335" src="http://farm3.static.flickr.com/2734/4436079926_cdc6d915c7.jpg" width="500" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-74762692540847628642010-03-11T20:39:00.000-08:002010-03-11T20:39:38.400-08:00Easy-peasy bread puddin'<div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4425797465/" title="DSC_0051 by mdesfosses, on Flickr"><img alt="DSC_0051" height="335" src="http://farm3.static.flickr.com/2686/4425797465_826c54660d.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Well, this little gem is everything I like in a recipe: easy, easy, and very kid-friendly. When I said "bread pudding" to Picky, of course she was instantly suspicious. But when I mentioned chocolate chips, I had her attention! I've never heard of making bread pudding in the microwave, but it worked like a charm! I put one tablespoon of white chocolate chips, and one of mini semi-sweet chocolate chips. The total time in my microwave was 4 minutes. I'm pretty sure this recipe showed up on Facebook because I'm a fan of King Arthur Flour, and I tried it within the hour (why not? I was at home with a sick kid today anyway...). Go <a href="http://www.kingarthurflour.com/recipes/microwave-bread-pudding-recipe">here</a> to get the recipe. </span></span><br />
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<div style="text-align: center;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.flickr.com/photos/40250211@N07/4426552114/" title="DSC_0050 by mdesfosses, on Flickr"><img alt="DSC_0050" height="500" src="http://farm3.static.flickr.com/2724/4426552114_8450e9ed65.jpg" width="335" /></a></span></span></div><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> <br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Picky insisted I take a picture of her posing with the pudding. And, of course, she loved it.</span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-75920216889096628562010-02-23T21:54:00.000-08:002010-02-23T21:54:47.829-08:00The sandwich maker returns: chicken in puff pastry<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4377976444/" title="DSC_0012 (2) by mdesfosses, on Flickr"><img alt="DSC_0012 (2)" height="335" src="http://farm5.static.flickr.com/4038/4377976444_e05eeb0d94.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Someone stop me!! Ever since I found out that I could make things besides sandwiches in my sandwich maker, <a href="http://feedingpicky.blogspot.com/2010/02/sandwich-maker-pancakes.html">(like pancakes...)</a>, I've been going crazy experimenting with the thing! I've made cornbread, omelets, and chicken in puff pastry. The puff pastry experiment was probably the best one - neat little triangles of pastry dough filled with chicken, broccoli, pesto, and cream cheese. Of course, you could do any filling - I had some left-overs from making calzones a few nights before. So, I thought: if it's good in a calzone... Of course, puff pastry dough is not exactly a health food (disclaimer!!) - but...</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377867004/" title="DSC_0002 (2) by mdesfosses, on Flickr"><img alt="DSC_0002 (2)" height="335" src="http://farm5.static.flickr.com/4012/4377867004_b4a05a3776.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377132549/" title="DSC_0004 (2) by mdesfosses, on Flickr"><img alt="DSC_0004 (2)" height="335" src="http://farm5.static.flickr.com/4049/4377132549_e932c1d195.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377900920/" title="DSC_0005 (2) by mdesfosses, on Flickr"><img alt="DSC_0005 (2)" height="335" src="http://farm3.static.flickr.com/2749/4377900920_c0687eb35e.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377167425/" title="DSC_0006 (2) by mdesfosses, on Flickr"><img alt="DSC_0006 (2)" height="335" src="http://farm3.static.flickr.com/2697/4377167425_cb55ae2ec7.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4378086818/" title="DSC_0008 (2) by mdesfosses, on Flickr"><img alt="DSC_0008 (2)" height="335" src="http://farm3.static.flickr.com/2699/4378086818_50c88ee21f.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377945984/" title="DSC_0009 (2) by mdesfosses, on Flickr"><img alt="DSC_0009 (2)" height="335" src="http://farm3.static.flickr.com/2751/4377945984_03cb06bab7.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4377962498/" title="DSC_0011 (2) by mdesfosses, on Flickr"><img alt="DSC_0011 (2)" height="335" src="http://farm5.static.flickr.com/4007/4377962498_5d69e5075e.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I mean, don't those look tasty?? Who knew I could do that in a sandwich maker? Of course, I could also do it in the oven, but would they come out looking so perfect? I used <a href="http://www.grouprecipes.com/sr/21381/puff-pastry-toasted-sandwiches-in-your-sandwich-maker/recipe/">this </a>recipe as a starting point, although I used a different filling, obviously. And I sprayed the thing with nonstick oil instead of using margarine. You could <i>totally</i> do turnovers! I'm getting goofy with this now - dh and I were joking about having a sandwich press Thanksgiving this year - we could have 5 or 6 of them running simultaneously - you wouldn't be able to tell what you're eating except by the color - you could walk around with your wine in one hand and a triangle in the other. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Anyway, I'd love to tell you about the omelet experiment, but I'm too tired, so it'll have to wait. I'll just give you this picture to ponder:</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4384176146/" title="DSC_0028 (2) by mdesfosses, on Flickr"><img alt="DSC_0028 (2)" height="335" src="http://farm5.static.flickr.com/4013/4384176146_8405259a53.jpg" width="500" /></a>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com3tag:blogger.com,1999:blog-3595494626356916257.post-36684107611795382812010-02-22T19:31:00.000-08:002010-02-22T19:31:15.110-08:00Popcorn honey balls<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4380030962/" title="DSC_0021 (2) by mdesfosses, on Flickr"><img alt="DSC_0021 (2)" height="335" src="http://farm3.static.flickr.com/2715/4380030962_7c4bd4ea29.jpg" width="500" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">These were so easy to make! I can't believe I've never tried this before. Of course, Picky has only been daring to eat any form of popcorn for 3-4 months now, but still. I got the recipe from a book that I believe is now out of print called "The Good Goodies" by Stan and Floss Dworkin. I managed to pick up an old copy through e-bay after I saw the title mentioned in another cookbook (I think Laurel's Kitchen, or Laurel's Bread Book). They have some good recipes, although they also have some outdated ideas about nutrition. One is that honey is better for you than sugar (it isn't), and so they have tons of candies made with honey in there. The other is that carob is better than chocolate (I'm not sure about this one, but I have my doubts...plus I don't like carob...). Anyway, they do have a lot of treats and snacks with very wholesome, simple ingredients. Like this one. It only has 3 ingredients: oil, popcorn, and honey. You gotta love the simplicity. If you have an air-popper, you can probably skip the oil part. I don't, I have this great old-style popcorn maker pan from Back to Basics - although you can cook popcorn in any large pot, of course.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4380067374/" title="DSC_0016 (2) by mdesfosses, on Flickr"><img alt="DSC_0016 (2)" height="500" src="http://farm5.static.flickr.com/4069/4380067374_58604ec093.jpg" width="335" /></a></div><br />
<div style="text-align: center;"><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Popcorn Balls</span></span></span></div><div style="text-align: center;"><br />
</div><ul><li><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 to 2 Tbsp vegetable oil</span></span></span></li>
<li><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup popping corn</span></span></span></li>
<li><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup honey</span></span></span></li>
</ul><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Oil the bottom of the pot with a thin layer of oil (I use canola). Pour in the popping corn and shake the pot to oil the kernels. Cover pot tightly.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Turn the heat to high and begin to shake the pot. Keep shaking while the corn is heating and for the first few seconds of popping. As the popping sounds come closer together, stop shaking. Leave the heat on until it stops popping.</span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour the popcorn into a big bowl.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Put the honey into a small saucepan, bring to a boil over low heat, and simmer for 10 minutes.</span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Pour the honey over the popcorn, and, with a pair of forks, begin to toss the corn gently, to get as much of it covered with honey as you can.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Here the directions say to wait until just cool enough to handle before pressing large handfuls together into balls - but I tried to do this before the honey was cool enough to stick and it was a frustrating experience. Just know that if the popcorn won't stick together, you should wait a few minutes until it cools a little more and try again. You probably don't need to try to spray your hands with canola oil, like I did...</span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Wrap each ball in waxed paper. They will keep for a week or so. The amount this makes depends on what size the balls are - I made 16 medium-sized balls.</span></span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">You can also try adding peanuts: 1 cup of shelled peanuts with skins, added before the honey. I haven't tried this yet, but I'm tempted... </span></span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4379299971/" title="DSC_0026 (2) by mdesfosses, on Flickr"><img alt="DSC_0026 (2)" height="500" src="http://farm5.static.flickr.com/4034/4379299971_d49e87ed7b.jpg" width="335" /></a></div><br />
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<div style="text-align: left;"><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Picky insisted that I dig out an ice cream cone to serve, but that's purely optional. It did make a nice picture, but no one actually ate it that way.</span></span></span></div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4379338285/" title="DSC_0020 (2) by mdesfosses, on Flickr"><img alt="DSC_0020 (2)" height="335" src="http://farm5.static.flickr.com/4053/4379338285_eed5f66a47.jpg" width="500" /></a></div><br />
<i><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">P.S. - the popper I have is aluminum, but the stainless one looked better, so I linked to this one:</span></span></i><br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=B000W4AEB4" style="height: 240px; width: 120px;"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-37367685928867002722010-02-20T13:49:00.000-08:002010-02-21T08:29:35.606-08:00sandwich maker pancakes!!!<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4372894301/" title="DSC_0059 by mdesfosses, on Flickr"><img alt="DSC_0059" height="335" src="http://farm3.static.flickr.com/2711/4372894301_048f7bc54b.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Ok, I'm not suggesting that you should run out and get another gadget for your kitchen...although I have seen these at thrift stores. I have owned a "sandwich maker" for about 8 years. Oh, you caught that, did you? Yes, my daughter is 5, but I've owned the maker for about 8 years, probably longer. Well, I got it originally for my husband, I admit. He had some nostalgic memories attached to the thing, I think. I remember working at a child care center when I was a teenager that had one, and they used it for snacks all the time: the kids loved the thing. Anyway, I have made sandwiches in it off-and-on for Picky, but just grilled cheese. They come out pretty good, although the cheese in the middle gets really really hot, which can be a problem when you have a child waiting who is hungry <i>right now</i>. Anyway, for some unknown reason, I decided recently to do a web search to see if there were any sandwich recipes specifically for a sandwich maker out there that I could use. And I discovered that you can make things besides sandwiches in there....I honestly never thought of that before!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I decided to give <a href="http://homeparents.about.com/od/sandwichmaker/r/pancakes.htm">pancakes</a> a try.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4373622418/" title="DSC_0053 by mdesfosses, on Flickr"><img alt="DSC_0053" height="500" src="http://farm5.static.flickr.com/4019/4373622418_edca46663b.jpg" width="335" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">They came out great!! You could use any pancake recipe (I have a decent one from Mollie Katzen's Sunlight Cafe that I could share, or check out <a href="http://isabellecooking.blogspot.com/2010/02/fabulous-pancakes.html">this one</a> on Isabelle's blog from King Arthur Flour.</span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4372880839/" title="DSC_0056 by mdesfosses, on Flickr"><img alt="DSC_0056" height="335" src="http://farm5.static.flickr.com/4020/4372880839_214608c9a5.jpg" width="500" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I heated the maker while I was getting the mix together, and then I sprayed it lightly with non-stick spray (you could use butter or margarine, but I think the spray is easier). I used a scoop to fill the triangles with batter, but I didn't really measure it (fill it full, but not too full). Then I closed the lid and set a timer for 4 minutes. When I opened the maker, I had perfect puffy triangle pancakes! </span></span><br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4373719334/" title="DSC_0044 by mdesfosses, on Flickr"><img alt="DSC_0044" height="500" src="http://farm5.static.flickr.com/4030/4373719334_ddf16bd0e6.jpg" width="335" /></a></div><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Picky thinks I should replace the picture of her making a "yucky face" on the blog with one of these "yummy face" pictures - what do you think?</span></span><br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=B00005AM8Q" style="height: 240px; width: 120px;"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com19tag:blogger.com,1999:blog-3595494626356916257.post-21699945233596587132010-01-08T17:32:00.000-08:002010-01-08T17:44:24.874-08:00Purple Majesty Potatoes<a href="http://www.flickr.com/photos/40250211@N07/4257519619/" title="DSC_0134 by mdesfosses, on Flickr"><img alt="DSC_0134" height="335" src="http://farm5.static.flickr.com/4035/4257519619_c32b59e0dd.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">These potatoes are so pretty...</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4257513785/" title="IMG_1834 by mdesfosses, on Flickr"><img alt="IMG_1834" height="500" src="http://farm5.static.flickr.com/4002/4257513785_fabea93581.jpg" width="375" /></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I made "Jo Jo Potatoes" with them the other day (a cross between oven-baked fries and chips)...</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4258275344/" title="IMG_1836 by mdesfosses, on Flickr"><img alt="IMG_1836" height="375" src="http://farm3.static.flickr.com/2433/4258275344_ce5edd58fb.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4258280230/" title="DSC_0138 by mdesfosses, on Flickr"><img alt="DSC_0138" height="335" src="http://farm5.static.flickr.com/4053/4258280230_8c53b65d5e.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Wow - this picture came out <i>really</i> purple...</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4257524971/" title="DSC_0149 by mdesfosses, on Flickr"><img alt="DSC_0149" height="335" src="http://farm5.static.flickr.com/4025/4257524971_2c40589268.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">They fade a bit when you cook them - but they are a lovely light purple. Here I made an olive-oil based potato salad. The cilantro gives a nice color contrast (and tastes good too!) I wish I had some more potatoes so I could try making lavender mash or purple soup! Sometimes the unusual captures Picky's interest, although I'm not sure she'll go for the "green bits" - we'll see. Of course, I'll probably put cheese on her portion...kinda wrecks the color, though...</span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-3286245349954535782010-01-06T21:30:00.000-08:002010-01-06T21:30:49.110-08:00Jamaican Tomato Soup<a href="http://www.flickr.com/photos/40250211@N07/4253239644/" title="IMG_1857 by mdesfosses, on Flickr"><img alt="IMG_1857" height="375" src="http://farm3.static.flickr.com/2586/4253239644_cb54c50fb2.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I just have too many cookbooks. I pulled this one out the other day: Moosewood Restaurant Daily Special by The Moosewood Collective. I've always considered it one of my favorite books, but if truth be told, I've only ever tried to make a handful of things (or less). This cookbook concentrates on soups and salads, and is mostly vegetarian (some seafood). I have earmarks throughout, but I haven't actually made most of the recipes that have been marked (shame on me!). I've had the book for more than 10 years, so I really have no excuses. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Anyway, I revisited this cookbook with a new approach: I've been playing things relatively safe (food-wise), and I want to try some new flavors - things that might not actually have cheese in them (I'm discovering that I may be lactose-intolerant, for one - I'm sure I'll be discussing that at some point, but for now I'm trying to forget...). Ok, new but also familiar - you know? I mean, I did bookmark the "Caribbean Sweet Potato Coconut Soup", and it does sound really good - but lets not get crazy just yet - I mean, the goal is for Picky to at least try it, right? I might have to work up to some of the more interesting recipes...</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">And that's why I landed on "Jamaican Tomato Soup". Picky already likes tomato soup, although I admit that I don't usually make it - I buy the boxed version - Pacific Natural Foods makes a good roasted red pepper and tomato soup that Picky accepts, so I haven't bothered to come up with my own recipe. There is one other tomato soup that we've tried, at a restaurant nearby, and we all love it - and I have to say that this recipe comes very close to the flavors in that soup, but without all the cream.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Of course, I've modified it a little, because I can't seem to leave things alone...</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4253254238/" title="IMG_1847 by mdesfosses, on Flickr"><img alt="IMG_1847" height="375" src="http://farm5.static.flickr.com/4043/4253254238_7bef825501.jpg" width="500" /></a><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4253266040/" title="IMG_1848 by mdesfosses, on Flickr"><img alt="IMG_1848" height="375" src="http://farm3.static.flickr.com/2742/4253266040_5957afd871.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<div style="color: #e69138; text-align: center;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Jamaican Tomato Soup</span></span><br />
</div><div style="color: #e69138;"><br />
</div><ul style="color: #e69138;"><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp Olive Oil</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup chopped onions <span style="color: #9fc5e8;">(ok, I need to admit something here - I hardly ever measure stuff like this...I figure that 1 medium onion equals about 1 cup chopped...and 2 big glugs of olive oil is about 2 Tbsp - I mean, soup isn't a science, you know?</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">4 <span style="font-size: small;">14.5</span> oz cans of tomato, undrained <span style="color: #9fc5e8;">(the original recipe called for 3 cups fresh and 3 cups canned tomatoes, but it's winter, ok? I realize that boxed tomatoes would probably be better here, considering the stuff they use to make cans, but I haven't made the switch. I'm sure you can figure out the portions if you use something else - just think "6 cups")</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup chopped fresh basil <span style="color: #9fc5e8;">(I surprised myself and actually measured this - it was much less than I thought it would be...)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp sugar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 tbsp fresh lemon juice <span style="color: #9fc5e8;">(or juice from one big juicy lemon)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp grated orange peel <span style="color: #9fc5e8;">(I zested one large orange)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbsp chopped fresh cilantro</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbsp chopped fresh parsley <span style="color: #9fc5e8;">(please use flat leaf here...curly parsley isn't really food...)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2</span> tsp salt </span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">ground black pepper to taste</span></span></li>
</ul><div style="color: #e69138;"><br />
</div><div style="color: #e69138;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Garnish</span></span><br />
</div><ul style="color: #e69138;"><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">chopped fresh basil, parsley, or scallions</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">curried croutons <span style="color: #9fc5e8;">(I didn't do this, but they do have a recipe for it if anyone is interested...)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">nasturtium blossoms <span style="color: #9fc5e8;">(sounds pretty, but unnecessary...)</span></span></span></li>
</ul><br />
<ol><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Heat the olive oil in a dutch oven or soup pot over medium heat, then add the onions and saute for about 10 minutes, stirring frequently, until translucent.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Add the tomatoes, the basil, sugar, lemon juice, and orange peel, and bring to a boil. Lower the heat, cover, and simmer for 10 minutes.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove 1-2 cups of the tomato mixture and set aside. Add the orange juice, cilantro, parsley, salt, and pepper to the soup pot and puree with an immersion blender (or in a blender in batches) until smooth (be careful here - this tends to splash). Add the reserved tomato mixture for texture, or just use it as a garnish for those who like a little texture (in other words, not Picky).</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve hot, topped with chopped basil, parsley, or scallions and with Curried Croutons (like I said, I skipped the croutons)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Another variation that worked for me: I added a swirl of half-and-half to Picky's bowl (because I had some in the fridge from some other recipe...). It cut the acidity a bit and made it more palatable to her...</span></span></li>
</ol><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">According to the recipe, this is also good cold (in summer, I imagine...).</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Picky did try this, and proclaimed it "delicious!", although she then ignored it and ate her quesadilla. But still. I thought it was delicious. And really simple. And I love delicious and simple. She'll come around. At least she didn't say "Yuck!", right? </span></span><br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0609802429" style="height: 240px; width: 120px;"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-7687510128810747172010-01-05T19:15:00.000-08:002010-01-05T19:16:54.566-08:00Individual Zucchini and Cheddar Frittatas<a href="http://www.flickr.com/photos/40250211@N07/4239051417/" title="IMG_1813 by mdesfosses, on Flickr"><img alt="IMG_1813" height="375" src="http://farm3.static.flickr.com/2690/4239051417_f1a1d1dd7e.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I really need to get a flash for my D60 - it's too dark to take decent pictures right now, so I'm just doing everything with a little point-and-shoot. It really doesn't capture the beauty (yummy-ness?) of some of these dishes. Especially this one - they come out of the oven really puffy and beautiful. I know you'll get better pictures, Isabelle! Anyway, I've actually only tried this recipe once, and the only variation I made was omitting the thyme (because I didn't have any...), but I wanted to post it for Isabelle, because I forgot to bring the cookbook over to share the other day (and I know you'll need this before I see you on Thursday...right?). This recipe is from The Family Kitchen by Debra Ponzek.</span></span><br />
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<div style="color: #b45f06; text-align: center;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Zucchini and Cheddar Frittatas</span></span><br />
</div><div style="color: #b45f06;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
</div><ul style="color: #b45f06;"><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">canola oil spray</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp olive oil</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 <span style="font-size: small;">1/2</span> medium zucchini, shredded on the large holes of a box grater</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 shallots, thinly sliced</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/4</span> tsp salt</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">freshly ground pepper</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">7 large eggs</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2/3</span> cup half-and-half</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2</span> cup shredded white cheddar cheese</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2</span> tsp chopped fresh thyme leaves</span></span></li>
</ul><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
</div><ol style="color: black;"><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 375 F. Generously spray 12 cups of a muffin tin with canola oil spray.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a medium saute pan, heat the oil over medium-high heat until just shimmering. Add the zucchini and shallots and saute for 3 to 4 minutes, or until wilted and soft. Pour off or drain any excess moisture. Season with <span style="font-size: small;">1/4</span> tsp of the salt and about <span style="font-size: small;">1/8</span> tsp pepper.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">In a large bowl, whisk together the eggs, half-and-half, cheddar cheese, thyme, and the remaining <span style="font-size: small;">1/2</span> tsp salt. Season with a few grinds of pepper.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Divide the zucchini mixture among the muffin cups. Top each cup with the egg mixture, dividing it equally among the cups. Bake for about 20 minutes, or until puffy, golden brown, and just set.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Run a dull kitchen knife around the outside of each frittata and remove. Serve immediately.</span></span></li>
</ol><div style="color: black;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">You can try this same technique with other fillings - use spinach, mushrooms, ham. Use Gruyere instead of Cheddar. They re-heat pretty well in the microwave (about 1 minute), but they present much better when they first come out of the oven... </span></span><br />
</div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com2tag:blogger.com,1999:blog-3595494626356916257.post-36390329127846388262010-01-03T21:15:00.000-08:002010-01-03T22:19:49.843-08:00Martian Soup!! (Maybe I should re-name it Yoda soup?)<a href="http://www.flickr.com/photos/40250211@N07/3990596900/" title="DSC_0216 by mdesfosses, on Flickr"><img alt="DSC_0216" height="334" src="http://farm3.static.flickr.com/2454/3990596900_6c8df81467.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Soup is easily my favorite thing to make for family dinners. You make soup in stages, which works well for me because I can prepare for the next stage while the first is cooking. You can serve soup with a variety of toppings that suit a variety of taste buds. You can make it smooth or chunky, or some smooth and some chunky, depending on tastes as well. Most soups are pretty low in fat, and you can cram all sorts of vegetables in there that may not be accepted in any other form. I make enough to have leftovers to freeze - I'm always happy to pull out a container of soup for a quick lunch or dinner. You can serve it as part of a larger meal, or as the main event with some toast, cornbread, muffins, etc. Of course, we don't have a lot of variety with our soups at the moment - I only have a handful that I make, and I just vary the toppings and sides - but I'm working on it...</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">The soup I make most often is "Martian Soup" - I've mentioned it several times before, but I've never tried to post the recipe, mostly because I don't follow a recipe when I make it, and I hardly ever make it the same way twice. I got the name from a cookbook, I think - but I never actually followed the recipe that came with the name. It's probably similar, though. It's basically a spinach-potato soup, but you can use other green vegetables instead - I sometimes use broccoli and spinach, or zuchinni and spinach. I almost always use spinach, because it gives it a really nice color - but that varies as well, depending on the ratio of green to potatoes, etc. Once I tried making it with beet greens - don't do that, the red stems make the color look like duck poop. Still tasted good, though.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Anyway, I made a pretty good batch today, and I remembered to jot down the ingredients, so I can give you a pretty good idea of how to make it - and you can vary it how you like, depending on what you have in the crisper. </span></span><br />
<div style="text-align: center;"><br />
</div><div style="color: #b45f06; text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Martian Soup</span></span><br />
</div><div style="color: #b45f06;"><br />
</div><ul style="color: #b45f06;"><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1-2 Tbsp Olive oil <br />
</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 medium onion chopped</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 garlic cloves chopped</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 celery stalks chopped</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 32 oz container organic chicken broth, or 4 cups homemade <br />
</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">5-6 small boiling potatoes, peeled and diced</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">3 small zucchini, diced (I just happened to have a few that needed using - you could skip this...)<br />
</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 bunches of spinach, stems removed (from the big ones, anyway, I usually don't bother with the little ones...)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 handful flat leaf parsley, stems removed</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">nutmeg - to taste</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">juice from 1/2 lemon</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">salt - to taste</span></span></li>
</ul><div style="color: #b45f06;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> To serve (any or all):<br />
</span></span><br />
</div><ul style="color: #b45f06;"><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">plain yogurt</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">chopped cooked sausage</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">shredded cheddar cheese (Parmesan is also good)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">chopped green onions</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">chopped flat leaf parsley</span></span></li>
</ul><br />
<ol><li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Put a dutch oven or soup pot on medium. After a minute, add the olive oil (I don't really measure this, I just do a few glugs.)</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Add the onions, give a stir, and put on the lid. This is usually when I chop the celery and garlic, keeping an eye on the onions and possibly turning the heat to medium-low so they won't burn. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the celery and garlic are ready, add them in, give a stir, and put the lid on. Stir them occasionally until they are soft, about 10 minutes. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sprinkle a bit of salt (be careful if you're using box stock unless it's low-sodium, but it is usually good to add salt in stages instead of all at once at the end. I just do a good pinch of kosher salt. If you put salt in there too early, the onions will not cook properly, so make sure they have a full 10 minutes to cook.) Now add the stock, and bring to a simmer. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While the stock is heating, I chop the potatoes, being sure to keep an eye on the stock so it doesn't get into a good boil. Add the potatoes and let them cook while you chop the zucchini. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the potatoes are soft when you pierce them with a fork (about 10 minutes), add the zucchini and cook for about 5 minutes more. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Now you can take the pot off of the burner, and stir in the spinach and parsley until they are wilted. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Blend the soup with an immersion blender (if you don't have one, blend it in batches in a blender) until it is smooth. I spend a bit of time at this, because Picky likes it really, <i>really</i> smooth. </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Once you are done, return it to the pot if you used a blender, and add the lemon and nutmeg (I just grind in a bit - if you are using already ground nutmeg, just add a few shakes). </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Now you can gently reheat the soup if you need to, and taste it for salt. Serve it at the table with some or all of the toppings suggested. I like it with a big dollop of yogurt (everyone is always so afraid to try this! I'm telling you - it's good!! I finally got Picky to try it tonight in addition to her cheese topping, and she loved it!), Picky likes it with cheese, and DH likes it with sausage and green onions. </span></span></li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">One meal that makes everyone happy! And Yoda likes it too, because it's green like him.</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/3930915688/" title="IMG_0885 by mdesfosses, on Flickr"><img alt="IMG_0885" height="500" src="http://farm4.static.flickr.com/3129/3930915688_e6191cd538.jpg" width="375" /></a>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com4tag:blogger.com,1999:blog-3595494626356916257.post-46823952222172560702010-01-02T21:39:00.000-08:002010-01-02T21:51:47.498-08:00Chocolate Ricotta Muffins<div style="text-align: left;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">All right, I know I said I was going to do more healthy food...but, you know, ricotta is full of protein, and if you use whole wheat pastry flour in this recipe...well, no - I guess I can't make this into a health food. But it is one of my most requested recipes, and I've been meaning to put it on the blog for awhile!</span></span><br />
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<a href="http://www.flickr.com/photos/40250211@N07/4239850468/" title="IMG_1814 by mdesfosses, on Flickr"><img alt="IMG_1814" height="375" src="http://farm3.static.flickr.com/2519/4239850468_a7993424e1.jpg" width="500" /></a><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This one is from Mollie Katzen's Sunlight Cafe - one of my favorite cookbooks, and one of two that I have that are specifically breakfast recipes. These muffins freeze and re-heat very well - I often make a batch and freeze them, and then pull out one or two for a special treat/snack. Although I wouldn't really call them "healthy", I feel better giving these to Picky than a cookie, which is much higher in fat and sugar, and lower in protein. Plus the muffins fill you up much better. I also make these to bring as gifts or as a potluck dessert. I made them for a New Year's brunch - I tried to mix it up a bit by adding white chocolate chips instead of regular, mostly because I thought they would look cool, but actually it didn't look or taste as good as the regular semi-sweet chips do, so I wouldn't advise that. You could probably do chocolate chunks instead of chips, though - hmmm, I may have to try that, although it may have to wait until <i>after</i> I've dropped the extra holiday pounds... </span></span><br />
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<div style="color: orange; text-align: center;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Chocolate Ricotta Muffins</span></span><br />
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</div><ul style="color: orange;"><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Nonstick spray</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 <span style="font-size: small;">1/3</span> cups unbleached all-purpose flour (I usually use whole wheat pastry flour)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/4</span> tsp salt</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp baking powder</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">6-8 Tbsp unsweetened cocoa (use something really good...this makes the recipe...)<br />
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<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup sugar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup semisweet chocolate chips (or chunks?...)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> 1 cup ricotta cheese (she recommends whole milk ricotta, but I've used low fat with good results...)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">2 large eggs (curious about egg sizes, or need to convert? <a href="http://whatscookingamerica.net/Eggs/EggEquivalent.htm">click here</a>.)<br />
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<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 <span style="font-size: small;">1/3</span> cups milk (again, I usually use 1% here, but I think anything would work...)<br />
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<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp vanilla extract</span></span></li>
<li><span style="font-size: large;">4 </span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">tbsp (<span style="font-size: small;">1/2</span> stick) unsalted butter, melted (I do this in the microwave - be careful not to blow it up, though! It works better if you put a piece of wax paper or butter wrapper over the dish, and start with 35-45 seconds. The time will vary a bit depending on your microwave. Or you could get all old-fashioned and melt it in a little sauce pan on the stove...)<br />
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</ul><ol><li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Preheat oven to 350 F. Lightly spray 12 standard muffin cups with nonstick spray. (I always end up with more, because my muffin tins are smaller - I think I usually get about 20, and I knock a few minutes off of the time...)</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Pour the ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about <span style="font-size: small;">4/5</span>ths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill the remaining batter. <span style="color: blue;">(tip - If I have empty muffin tins, I fill them <span style="font-size: small;">1/3</span> with water. I'm not sure where I heard this, but it's supposed to be better for the pan somehow. You do have to be a bit careful taking it out of the oven, though, lest you slop the hot water on yourself or the other muffins...)</span> </span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"> Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving. (yeah, right! Well, at least try them before giving one to your child, because the chocolate chips get really, really hot!! I don't think I've ever waited 30 minutes, though - that's asking too much!)</span></span></span></li>
</ol><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;">Ok friends, I've done my duty and shared our favorite muffin recipe! I'd like to now say that after this it will be all healthy recipes, but I haven't posted my recipe for zucchini bread yet...wait, isn't zucchini bread healthy? It's got vegetables in it... <br />
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</span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-5700671363921254222009-11-06T20:14:00.000-08:002009-11-06T22:13:14.295-08:00Banana Coconut Muffins<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4081508345/" title="DSC_0153 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3502/4081508345_9e2f03513a.jpg" alt="DSC_0153" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Mmmmm. These came out sooo good! Sometime before we went to Hong Kong, Picky spent a day making "recipes" by drawing pictures and having me write the list of ingredients, and then neatly putting them in plastic sleeves. One of the recipes was for "Coconut Sugar Muffins".<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4081617205/" title="DSC_0157 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2558/4081617205_e7e78339c7.jpg" alt="DSC_0157" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br />I'm not sure where she got the idea - the only thing she's tried knowingly with coconut is granola, and she picks it all out and makes a face. Anyway, she's been bugging me to make the muffins using her recipe, so I looked up "coconut muffins" on <a href="http://www.epicurious.com/">Epicurious</a> and <a href="http://www.epicurious.com/recipes/food/views/Banana-Coconut-Muffins-109473">this</a> is what I got. They are really yummy, and definitely a dessert! I didn't have any sweetened coconut, so I used unsweetened coconut shreds, and that worked just fine. I really can't imagine making it any sweeter than it already was. Yummy!<br />Note: I don't usually use paper liners with muffins, but I did here because they said to (so I figured there must be a reason...a sticky reason...). I did spray the inside with canola spray, even though it didn't say anything about it - I think it's necessary unless you like picking bits of muffin off of the papers. Also - I used frozen bananas (I always freeze them for baking and smoothies when they start to get really ripe) - I just put them in the microwave for a minute and then mashed them up. I know you have coconut, Isabelle - get on it! :)<br /></span></span><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/4082360470/" title="DSC_0154 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2593/4082360470_daef28f8bf.jpg" alt="DSC_0154" width="500" height="334" /></a><br /></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-32713999036036241252009-10-12T16:47:00.000-07:002009-10-12T21:30:55.946-07:00Cinnamon rolls<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3988973396/" title="DSC_0023 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2496/3988973396_c7a75f812a.jpg" alt="DSC_0023" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Well, my dishwasher is fixed (yeah!), and so I'm playing around a bit with my new stand mixer before I leave for Hong Kong. I've never tried to make cinnamon rolls before, but I found them quite easy to make with my mixer. The recipe I used is in the book Family Meals by Maria Helm Sinskey. The rolls sit overnight in the fridge - I started the process around 8 pm (although Picky was a little disappointed that she was going to bed and not helping me make them - I guess I'll have to start earlier next time...).<br /><br />I made the dough in the mixer (a process that only took 15 minutes) and then let the dough rise while I watched a few episodes of <a href="http://www.sho.com/site/dexter/home.do">Dexter</a> with my husband. He snapped some pictures of me while I rolled out the dough, sprinkled the sugar, and rolled it up. I was getting a bit embarrassed, you can tell. He was saying things like "Talk to the camera, Baby". It's no wonder I was turning red.<br /><br />My hair was straightened earlier in the day by my wonderful hairdresser Danielle, so I look like a different person. Picky seemed to like the new look at first, but then kept saying things like "you're not my mommy when your hair is straight" until I finally agreed to give it a wash the next morning. Everyone calmed down after that. Change isn't always good around here.<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Overnight Cinnamon Rolls</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp active dry yeast</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 cup warm water</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">4 1/2 cups all-purpose flour</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">4 large eggs</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/4 cup sugar</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 tsp salt</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 cup unsalted butter, at room temp.</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><br /></span></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 cup unsalted butter, melted</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 cup sugar mixed with 1 Tbsp ground cinnamon</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes. (That's about how long it takes Daddy to put Picky to bed. If we're lucky.)</span><br /><br /><span style="color: rgb(255, 102, 0);">Add the eggs, sugar, salt, and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 10-12 minutes. Cover with plastic wrap, and let rise until doubled, about 2 hours, or 2 episodes of Dexter.</span><br /><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006797478/" title="IMG_1076 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3478/4006797478_5941b6c3f2.jpg" alt="IMG_1076" width="375" height="500" /></a></span></span><br /><br /><span style="font-size:130%;">(yes, I'm wearing my daughter's hair clip. My straight hair was falling into my face in a way that I wasn't used to...)</span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006034721/" title="IMG_1078 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2625/4006034721_43e856b617.jpg" alt="IMG_1078" width="375" height="500" /></a></span></span><br /><br /><span style="font-size:130%;">(Here I am giving my husband the "one-eyebrow raise" which indicates that he just said something particularly embarrassing...</span>)<br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006038193/" title="IMG_1081 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2654/4006038193_b449e82511.jpg" alt="IMG_1081" width="375" height="500" /></a></span><br /><br />(Look at the veins in those hands - should have been a farmer)<br /><br /></span><div style="text-align: center;"> <div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006807120/" title="IMG_1084 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2656/4006807120_86a3b5398c.jpg" alt="IMG_1084" width="500" height="375" /></a></span></span></div> </div> </div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"> </div><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006810554/" title="IMG_1087 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2625/4006810554_5b2718aab9.jpg" alt="IMG_1087" width="375" height="500" /></a></span></span><br /><br /><a href="http://www.flickr.com/photos/40250211@N07/4006813740/" title="IMG_1092 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2454/4006813740_224363c398.jpg" alt="IMG_1092" width="500" height="375" /></a><br /><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Butter a 9 x 13 inch baking dish (I used my lasagna pan). Transfer the dough to a floured work surface. Roll out into a 15 x 10 inch rectangle. Brush with half of the melted butter, leaving a 2-inch wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the dish. Brush with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.</span><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/4006817344/" title="IMG_1093 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2563/4006817344_b012f9e285.jpg" alt="IMG_1093" width="500" height="375" /></a></span></span><br /><br />(This is the same look that Picky gets on her face when she's concentrating...)<br /><br /><a href="http://www.flickr.com/photos/40250211@N07/4006820628/" title="IMG_1097 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3483/4006820628_a70be86154.jpg" alt="IMG_1097" width="500" height="375" /></a><br /><br /><a href="http://www.flickr.com/photos/40250211@N07/4006824002/" title="IMG_1100 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3241/4006824002_32956b34bf.jpg" alt="IMG_1100" width="500" height="375" /></a><br /><br /><a href="http://www.flickr.com/photos/40250211@N07/4006834622/" title="IMG_1113 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2590/4006834622_389cf1b6ac.jpg" alt="IMG_1113" width="375" height="500" /></a><br /><br /><a href="http://www.flickr.com/photos/40250211@N07/4006837872/" title="IMG_1116 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2547/4006837872_5d2aeb4fd1.jpg" alt="IMG_1116" width="500" height="375" /></a><br /><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">The next morning, remove from the refrigerator and let rise until half again as high, about one hour. (If you're really lucky, make your husband do this step while you stay in bed - you deserve it!) Preheat the oven to 350 F. Bake until golden brown, about 30 minutes. (if you forget to set the timer, like me, you can tell it's done when it starts to smell really good). Let cool in the pan for 15 minutes. Spread vanilla glaze over the warm rolls and serve.</span><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">vanilla glaze:</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup confectioners' sugar</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 tsp salt</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 tbsp unsalted butter, melted</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 tbsp whole milk</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 tsp vanilla</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">In a small bowl, sift together the sugar and salt. In a separate bowl, whisk together the butter, milk, and vanilla and stir into the sugar to form a smooth paste.</span><br /></span></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3988223633/" title="DSC_0026 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2588/3988223633_2473a18aed.jpg" alt="DSC_0026" width="334" height="500" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3988982470/" title="DSC_0040 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2507/3988982470_83e55ede64.jpg" alt="DSC_0040" width="334" height="500" /></a></div><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0848732634" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-36788501034668205542009-10-06T19:42:00.000-07:002009-10-07T08:46:21.508-07:00Apple Oven Cake<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3990491844/" title="DSC_0076 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3423/3990491844_b9563ac291.jpg" alt="DSC_0076" width="334" height="500" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">I have a large bag full of apples sitting on my kitchen floor. I should have more, really - I do have 8 apple trees on my property, but only a few of them are producing apples, because I don't really know how to prune and take care of them. Anyway, I do have apples, and I've been trying to figure out what to do with them - my husband won't eat them unless they are cooked (he thinks he's allergic to them - is this common?). He doesn't like apple sauce at all. Picky will sometimes eat apple sauce, but not with any regularity, and she won't touch apples in their natural form. Everyone will eat apple crisp, but that gets old for me after awhile, and my scale doesn't like it either (it keeps protesting by going a little higher each time I visit...). So I've been on the lookout for apple recipes.<br /><br />I saw a recipe on <a href="http://thepioneerwoman.com/">Pioneer Women</a> for <a href="http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/">skillet apple cake</a>, and that sounded promising. On further investigation, however, I realized that there was a bit too much butter in that recipe. A bit. And then I remembered that a recent Sunset had a recipe for Apple Oven Cake, and I went sorting through all of my summer magazines to find it (It was actually in October - go figure). What I found is a kind-of apple pancake that you make in a cast iron pan. The butter content is much more reasonable (3 Tbsp as opposed to almost 2 sticks), however I wouldn't really call this a cake, exactly. It was fast to make, and I love the way it puffed up on the sides in a surprising way. I over-cooked it a bit, and I only had it in for 12 of the 15 minutes they suggested. So the edges were a little burnt. But it still tasted lovely, and the apples were all caramel-y and wonderful. The only thing I changed was the type of apple - it called for 1 sweet apple, such as Fuji - well, the apples from my tree are tart - baking apple tart. It tasted great - I would suggest that you'd be better off with a golden delicious or granny smith, here. But, maybe I'm mistaken. I have to admit that I generally prefer tart baking apples to sweet ones. Picky seemed to like it just fine too.<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3990496300/" title="DSC_0080 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3472/3990496300_93eb6520b6.jpg" alt="DSC_0080" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br />Here it is, from Sunset Magazine, October 2009:<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Apple Oven Cake</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">3 Tbsp butter</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/4</span> cup packed light brown sugar</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/8</span> tsp cinnamon</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 sweet apple, such as Fuji, peeled and sliced</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">3 large eggs</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/4</span> tsp salt</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> cup <span style="font-style: italic;">each</span> flour and milk</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 tbsp <span style="font-style: italic;">each</span> fresh lemon juice and powdered sugar</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">Preheat oven to 425</span><br /><span style="color: rgb(255, 102, 0);">Melt butter in a 12-inch ovenproof frying pan over high heat.</span><br /><span style="color: rgb(255, 102, 0);">Add brown sugar and cinnamon, swirling to combine</span><br /><span style="color: rgb(255, 102, 0);">Add apple and cook until just starting to soften, about 3 minutes</span><br /><span style="color: rgb(255, 102, 0);">Meanwhile, in a blender, whirl together eggs, salt, flour, and milk</span><br /><span style="color: rgb(255, 102, 0);">Pour egg mixture into pan and bake until puffed and brown, about 15 minutes</span><br /><span style="color: rgb(255, 102, 0);">Sprinkle with lemon juice and powdered sugar.</span><br /><br />Oh, yum! It was gone so fast...I may have to try again tomorrow, and see if I can make it perfect...<br /></span></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3990500430/" title="DSC_0081 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2640/3990500430_ce6179014b.jpg" alt="DSC_0081" width="500" height="334" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com1tag:blogger.com,1999:blog-3595494626356916257.post-33207452928484766532009-10-02T16:16:00.000-07:002009-10-02T22:12:12.074-07:00Southwestern corn and potato soup<span style="font-size:130%;"><span style="font-family:arial;">I keep forgetting about this soup. It really is one of the tastiest soups I've had - but it's in a cookbook that I don't use that much, and so I forget about it. But I had lots of corn in my CSA box this week, and I happened to have limes and cilantro in my fridge...and sweet potatoes too... you can see why I thought of this soup. Anyway, my mom liked it so much, she made me promise to put it on the blog, so here it is. Be sure and serve it with lots of lime and cilantro, cause that kind-of makes the whole thing. Squeeze some lime juice into your bowl, don't just use it for pretty. The book I got it from is called Moosewood Restaurant Low-fat Favorites by The Moosewood Collective. I have a bunch of their books, and I really like the recipes, but I don't use this particular book that often - maybe I should give it another look...<br /><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3975444877/" title="020 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2487/3975444877_63c300c5dc.jpg" alt="020" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Southwestern Corn and Potato Soup</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup finely chopped onions</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 garlic cloves, minced or pressed</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 small fresh chile, seeded and minced (I left this out - it shouldn't really be that hot, but I didn't want that to be the reason Picky wouldn't try it)</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/4 tsp salt</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">3 cups vegetable stock (I used homemade chicken stock)</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 tsp ground cumin (mmmm, I love cumin...)<br /></span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 medium sweet potato, diced (about 2 cups - I peel it)</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 red bell pepper, finely chopped (ok, ok - I didn't have red...I used green instead - is that wrong? It still tasted good...)<br /></span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">3 cups fresh or frozen corn kernels<br /></span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">salt to taste</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">lime wedges</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">finely chopped cilantro leaves (you know, I didn't chop them at all, and thought it was great...)</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3976184946/" title="016 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2591/3976184946_9a6471e386.jpg" alt="016" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3975429137/" title="017 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2488/3975429137_c7fd2ea7fe.jpg" alt="017" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /><span style="color: rgb(255, 102, 0);">In a covered soup pot, simmer the onions, garlic, chile, and salt in 1 cup of the vegetable stock for about 10 minutes, or until the onions are soft. In a small bowl, make a paste with the cumin and a tablespoon of the stock, stir it into the pot, and simmer for another 1 to 2 minutes. Add the sweet potatoes and the remaining stock and simmer for about 10 minutes, until the sweet potatoes soften. Add the bell pepper and corn and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.</span><br /><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3975440089/" title="019 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2672/3975440089_f75705b4b5.jpg" alt="019" width="334" height="500" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /><span style="color: rgb(255, 102, 0);">Puree about half of the soup in a blender or food processor and return to the pot (or just stick your immersion blender in and give it a whir...). The soup will be creamy and thick. Add salt to taste and gently reheat on low heat. If desired, serve with lime wedges and top with cilantro.<br /><br /><span style="color: rgb(0, 0, 0);">I could see adding cooked chicken and making this a one-pot meal. I served it with bean and cheese quesadillas (just cheese for Picky). She served some of the soup to herself, carefully squeezing some lime on top and adding a sprig of cilantro. Then she ignored it and ate her cheese quesadilla. At least it's making it onto her plate now, that's progress, isn't it?</span><br /></span></span></span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3976209242/" title="021 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2649/3976209242_4593721489.jpg" alt="021" width="500" height="334" /></a><br /></div><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0517884941" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-74309600151022850122009-10-01T10:25:00.000-07:002009-10-01T11:34:52.723-07:00Soup weather! - Gougeres<span style="font-size:130%;"><span style="font-family:arial;">I'm really enjoying the cooler weather. I love to wear sweaters and long sleeve shirts, and I really love soup. Soup is warm and comforting, there are endless variations, and you can get away with vegetables that would never be eaten in your house on their own. Picky likes a few different soups, but I can't just throw anything in a pot and expect her to eat it, yet. Still, the soups she will eat invite some variation - she loves "martian soup" which is pureed, and I can basically put anything in it as long as it comes out a lovely green color. I usually put in some kind of spinach-broccoli-parsley-potato combination. No beet greens - the red parts turn it a nasty goose-poop color. Although Picky still ate that batch, I'm pretty sure. Anyway, since Picky won't eat every kind of soup I make, and I don't want to limit myself to making endless pots of Martian Soup, I try to make some kind of bready side-dish that she will like. Sometimes it's just that - bread. Sometimes It's quesadillas or grilled cheese sandwiches. Sometimes cornbread. If I have just a little extra time - gougeres!<br /><br />Gougeres have been described as savory cream puffs without the cream. Or you can think of them as free-form eggy p</span></span><span style="font-size:130%;"><span style="font-family:arial;">opovers. There are countless recipes out there for them, which is interesting since they only have 6 ingredients, basically. Some books (like Joy of Cooking) make them sound really hard to make, but I haven't found that to be the case at all - the one important factor seems to be (like in the case of popovers) to have a really hot oven. It's always a good idea to check the accuracy of your oven with an oven thermometer if you can. Also, if you set the oven about 25 degrees over the suggested tempe</span></span><span style="font-size:130%;"><span style="font-family:arial;">rature, and then turn it down to the correct temperature once the gougeres are in the oven, you can be sure that you haven't lost heat by opening and closing the oven door. This works with any kind of baking. Other than that, you just need a strong arm to stir the batter. I'm wondering if you could do this in a stand mix</span></span><span style="font-size:130%;"><span style="font-family:arial;">er - I just got one recently, so I don't know all of the possibilities yet, but it seems like you could.<br /></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;">This particular recipe for gougeres is from my book Whining and Dining by Emma Waverman and Eshun Mott. It's a nice simple recipe that has worked for me consistently.</span></span><br /><br /><div style="text-align: center; color: rgb(255, 102, 0);"><span style="font-size:130%;"><span style="font-family:arial;">Gougeres</span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup milk</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/3</span> cup unsalted butter, cut into cubes</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> tsp salt</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 <span style="font-size:85%;">1/4</span> cups all-purpose flour</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">5 large eggs</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup grated Gruyere or other hard cheese (I, of course, use extra-sharp cheddar)</span></span></span></li></ul><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">Preheat oven to 425 degrees.</span><br /></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Combine milk, butter and salt in a medium pot over medium heat until butter is melted. Turn heat to high and bring to a boil. Immediately remove pot from heat; add flour and stir vigorously until mixture is smooth and pulls away from the sides of the pot. Reduce heat to low. Return the pot to the stove and beat for another 30 seconds or until dough has formed a smooth ball. Remove from heat and let cool for a few minutes.</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3750855989/" title="DSC_0114 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2616/3750855989_156df6827e_m.jpg" alt="DSC_0114" width="240" height="161" /></a></span></span><br /><div style="text-align: right;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Beat 4 of the eggs into dough, one at a time, beating well to incorporate before adding the next one. The resulting dough should be shiny and soft. Stir in 1/2</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"> cup of the cheese. Use a soup spoon to sc</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">oop batter onto a parchment-lined baking sheet, making 8 to 10 mounds, each 2 inches in diameter. Beat remaining</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"> egg and brush over top of goug</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">eres. Sprink</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">le tops wit</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">h remaining 1</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">/2 cup cheese.</span></span></span><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3751647920/" title="DSC_0121 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3453/3751647920_c00b2fd48e_m.jpg" alt="DSC_0121" width="240" height="161" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><a href="http://www.flickr.com/photos/40250211@N07/3750856961/" title="DSC_0124 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3445/3750856961_326f5a034a.jpg" alt="DSC_0124" width="334" height="500" /></a><br /><br /><br /><span style="color: rgb(255, 102, 0);">Bake for 20 minutes or until gougeres are brown, crisp and cracked. Turn down oven temperature to 350 and bake for another 10 minutes to dry them out so they don't collapse when removed from the oven.</span><br /></span></span><br /><br /><a href="http://www.flickr.com/photos/40250211@N07/3750857389/" title="DSC_0127 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3464/3750857389_ab7e077983.jpg" alt="DSC_0127" width="500" height="334" /></a><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0679314547" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com4tag:blogger.com,1999:blog-3595494626356916257.post-45628253030423656602009-09-18T19:09:00.000-07:002009-09-18T20:36:40.906-07:00Leek and garbanzo bean soup<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3932577637/" title="Leek soup3 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2531/3932577637_42efdddfac.jpg" alt="Leek soup3" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Leeks are apparently quite good for you. I tried to find out just how good for you they are by doing a little web search on the subject - here's a <a href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2870/2">link</a>. Ok, so I can read about how good leeks are, but what has convinced me that leeks have healthful benefits has nothing to do with a nutritional analysis - it's the fact that my husband now requests that I make this soup for him whenever he comes back from a long business trip (usually to China) because he swears it helps him get back on track with his eating habits (because he eats out more, and at irregular times, I think) and feel better after an exhausting trip. Since this soup also has <a href="http://www.nutritiondata.com/facts/legumes-and-legume-products/4327/2">garbanzo beans</a> (chickpeas) in it, then you also get the fiber and nutrients in that as well. This recipe, from The Naked Chef by Jamie Oliver (who was just a kid when he wrote this one!) calls for dried chickpeas, but I go lazy on this one and make it with canned instead - just be sure to rinse the beans to get off the salt. It's great with Parmesan and a little extra virgin olive oil on top, and fresh black pepper. Dh likes it with sausage on top as well. Picky hasn't tried this one (although I always puree some for her just in case) but she has shown some interest, and I think she'll come around eventually, especially since daddy loves it so much.<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3932574639/" title="Leek soup2 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2426/3932574639_46087e61d1.jpg" alt="Leek soup2" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Chickpea and Leek Soup</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span><br /><ul style="text-align: left;"><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 15 oz cans of garbanzo beans, rinsed thoroughly</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2-3 small boiling potatoes, quartered</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">5 medium leeks</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp olive oil</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp butter</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 cloves of garlic, finely sliced</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">salt and freshly ground black pepper</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">3 cups chicken or vegetable stock</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Parmesan cheese, grated</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">extra-virgin olive oil</span></span></span></li></ul></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">Remove the outer skin of the leeks, slice in half from the root up, and fan them out to wash in between all of the layers. Then slice finely. OR, you can just slice them finely first, dump them in a bowl of water, swish handfuls of them around to get them clean, and then throw them all onto a clean towel. Guess which one I do. I'm not elegant.</span><br /><span style="color: rgb(255, 102, 0);">Warm a thick-bottomed pan (I like to use my fake Le Creuset for soups - it's an enameled cast iron dutch oven), and add the oil and butter. This gives you a nice butter flavor, but the oil keeps it from burning - I often do this for soups. If you want, you can just use 2 Tbsp olive oil instead. Add the leeks and garlic to the pan and cook gently with a good pinch of salt until tender and sweet. Add the drained garbanzo beans and potatoes and 2/3 of the stock, and simmer for about 15 minutes, or until the potatoes are tender. You can eat it this way, or you can puree part or all of it. Dh likes it chunky, but I like to make it a little creamy, so I stick my immersion blender in there and give it a whirl, but not for too long, so that it's a little creamy and a little chunky. If you don't have an immersion blender, get one - you can't feed a texture-challenged child without one of these! OR you can just put some of the soup in a blender, blend it up, and then dump it back into the pan. Add more of the stock, until you get the consistency that you like. Check to see if it needs a bit of salt, and add some Parmesan to taste, or you can just keep that for the top, like I do.</span><br /></span></span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3933354824/" title="Leek soup by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3465/3933354824_316553d5e8.jpg" alt="Leek soup" width="334" height="500" /></a><br /></div><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1401308236" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=B001PB8ZLO" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-28962966450130753642009-09-17T22:04:00.000-07:002009-09-17T22:09:45.170-07:00Caught on camera!<span style="font-size:130%;"><span style="font-family:arial;">One of the foods I try to always have on hand is "Martian Soup" - a pureed spinach and potato soup that Picky eats regularly with lots of cheese on top. I make large batches of the soup and freeze portions so that I always have it on hand for lunches and the occasional dinner. Although it's not time-consuming or difficult to make, I've gotten in the habit of making the batches at night while watching shows on DVD (tonight it was "Weeds"). Sometimes I do this in a tiara.<br /></span></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3930915688/" title="IMG_0885 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3129/3930915688_e6191cd538.jpg" alt="IMG_0885" width="375" height="500" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-6990731310577943912009-09-08T13:14:00.000-07:002009-09-08T21:52:25.460-07:00Granola<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3838339387/" title="029 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2548/3838339387_24e551def8.jpg" alt="029" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Ok, Freezer Week did not work out as I planned. If anything, I have more in the freezer now than when I started. This is not entirely my fault - in our house September is birthday month: My birthday and my daughter's birthday are right next to each other, and my husband's birthday is a few weeks later. That means lots of baking, pizza making, BBQ, etc. Also, when I made the plum jam last week, I ended up with tons of leftover pureed plums, which I froze in ice cube trays with the idea of putting a few cubes in when I make smoothies. And, somehow, I now have a whole wild salmon in my freezer, where there wasn't one before. Not that I'm complaining. We did eat some of the chicken thighs. Soup season is upon us now, so I'll be using up the stock and making a new batch before long - I think I still have several bags of chicken necks, wings, and backs to turn into a lovely stock sometime soon. For now, I'm taking a bit of a break from the kitchen, except to make some fresh yogurt, and bake up a batch of crunchy granola to eat with it... I love to make these two things, because they are so simple to make, and yet they make me feel like a star in the kitchen somehow. Plus it is really nice to know exactly what is in even your most basic foods. Pizza dough and bread are also on my list of foods that make me feel accomplished when I make them myself, plus they make the whole house smell good (well, not the yogurt...) and give you that warm, fuzzy, homey feeling. I love this crunchy granola recipe that I got from Mollie Katzen's Sunlight Cafe - the only thing that I change is the soy protein powder (because my mom loves granola, but can't eat anything with soy in it...). There are so many recipes for granola out there, it's easy to find one (or make one up) with all of your favorite ingredients, and with the amount of oil and sweetener that you prefer. The more oil, the crunchier the finished granola - this one has quite a bit of oil because I like it crunchy - but I rarely eat this as a breakfast cereal - it makes a great topping for yogurt (um, or ice-cream...).<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3839125952/" title="028 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2669/3839125952_144a1bbc16.jpg" alt="028" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Very Crunchy Granola</span></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(255, 102, 0);">Nonstick spray (I actually use a silicone baking mat instead)</span><br /><span style="color: rgb(255, 102, 0);">3 cups rolled oats</span><br /><span style="color: rgb(255, 102, 0);">1 cup barley flakes (you can just add another cup of rolled oats if you want)</span><br /><span style="color: rgb(255, 102, 0);">1 cup oat bran</span><br /><span style="color: rgb(255, 102, 0);">1 cup sunflower seeds</span><br /><span style="color: rgb(255, 102, 0);">1 cup chopped almonds</span><br /><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">3/4</span> cup canola oil</span><br /><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> cup light honey or pure maple syrup</span><br /><span style="color: rgb(255, 102, 0);">1 Tbsp vanilla extract (always use real vanilla - in everything...)</span><br /><span style="color: rgb(255, 102, 0);">1 cup soy protein powder (I sub. nonfat dried milk, and use between 1/2 to 1 cup)</span><br /><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> Tsp salt</span><br /><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/3</span> cup (packed) brown sugar</span><br /><span style="color: rgb(255, 102, 0);">1 cup pumpkin seeds (optional - I leave them out because Picky won't eat them)</span><br /><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Preheat the oven to 325 F. Spray a 13 by 18 inch baking tray with non-stick spray.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Combine the oats and barley flakes, bran, sunflower seeds, and almonds in a large bowl.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Combine the oil, honey, and vanilla, and pour this mixture into the bowl. Mix thoroughly.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Stir in protein powder and salt, and mix thoroughly</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Bake for 35 to 45 minutes, or until golden, stirring once or twice during the baking (really keep an eye on it for that last 10 minutes)</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Crumble in the sugar as soon as the granola comes out of the oven, and let it melt in. Cool it on the tray, and stir in the pumpkin seeds (if using) as it cools. The granola will get crunchy as it cools.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Store the finished granola in a tightly closed jar in the freezer for maximum freshness.</span></span></span></li></ul><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3839133454/" title="030 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2097/3839133454_977b275f21.jpg" alt="030" width="500" height="334" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-38716650667586670292009-09-04T20:28:00.000-07:002009-09-04T20:51:15.420-07:00Plum crazy!<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888059969/" title="DSC_0057 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2512/3888059969_6ed017c907.jpg" alt="DSC_0057" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">I've been swimming in plums! When I saw the plum trees in my friends back yard over-burdened with plums, I decided I had to do something to take advantage of the abundance - I started out with loads of plum crumbles - I think we were eating plum crumble almost every day for several weeks! When I saw that I wasn't making a dent in the plum population, I tried my hand at canning for the first time. I have to say, it wasn't as hard as I thought it would be, although I know I did plenty wrong (like put the plums through a food mill - I guess that's just for apples? You're supposed to leave the skin on the plums - a pectin thing?). Despite that, I have to say that the jam came out really good - just the right texture (at least I think so, although some would like it chunkier...) and sweetness. I think I'll get a book for next year - I had up 6 different websites to walk me through the canning process...many of them were blogs that had their own experiences and recipes. The site that helped me with the technical aspect of sealing the jars in a water bath was <a href="http://www.freshpreserving.com/pages/step_by_step_high_acid_foods/34.php">this one</a>. I have to say that it is somehow very satisfying to turn a big bag of plums into a neat little row of jam jars...I think I'll have to do the same thing for my apples when they ripen - that is, if the squirrels don't eat them all...<br />Anyway, I won't embarrass myself by putting up a recipe - I mean, it was plums, sugar, lemon juice, and pectin - plus, It's not like I'm an old hand at canning or anything...but I have to say, I think I'm hooked! And now that the plums are sealed up in little jars, I won't feel the need to stuff myself with them - I can enjoy reasonable amounts of plum jam all year long! :)<br /></span></span><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888855444/" title="DSC_0058 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2671/3888855444_0662a8243f.jpg" alt="DSC_0058" width="334" height="500" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888862536/" title="DSC_0039 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2571/3888862536_afdeecd85e.jpg" alt="DSC_0039" width="500" height="334" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888862948/" title="DSC_0042 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2541/3888862948_7320153831.jpg" alt="DSC_0042" width="500" height="380" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888863480/" title="DSC_0043 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3462/3888863480_8d080802ed.jpg" alt="DSC_0043" width="500" height="334" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888071555/" title="DSC_0046 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3492/3888071555_078b9a8325.jpg" alt="DSC_0046" width="500" height="334" /></a><br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3888867268/" title="DSC_0050 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3470/3888867268_2fda555549.jpg" alt="DSC_0050" width="500" height="334" /></a></div>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-13198103277392807272009-09-02T19:56:00.000-07:002009-09-02T20:22:20.217-07:00Vanilla Ricotta Muffins<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3883377930/" title="DSC_0033 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2561/3883377930_84ba97da8b.jpg" alt="DSC_0033" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Oh yes, I did! I got that dinosaur muffin pan! Actually, I didn't buy it from Amazon, though - I found it at Target for 10 bucks cheaper, and then I really couldn't resist any longer! I'm impressed with the pan - it's heavy and has nice details. Today I was testing out a muffin recipe both to see how the dinosaurs came out, and to see if Picky would go for Vanilla instead of her usual chocolate for her birthday party. I put a scoop of home-made plum jam in each muffin (I'll write about my jam making experience later in the week...) to see if that would work as well (the kids liked it, but it did spill out the sides a bit because of the awkward shapes...). This muffin recipe is nice - homey and filling - but it's not my favorite muffin recipe from Mollie Katzen's Sunlight Cafe (the chocolate ricotta muffin is my husband's favorite as well as Picky's, and I like a toasted oatmeal one...). This is one of my favorite cookbooks, and is full of kid-friendly recipes, although it's not marketed as a kid-friendly cookbook (but rather as a breakfast cookbook). Anyway, here it is:<br /><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><a href="http://www.flickr.com/photos/40250211@N07/3883382314/" title="DSC_0034 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3435/3883382314_d72feb9770.jpg" alt="DSC_0034" width="500" height="334" /></a></span></span><br /></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Vanilla Ricotta Muffins</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Nonstick spray</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 <span style="font-size:85%;">1/2</span> cups unbleached all-purpose flour</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> cup dry milk powder</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> tsp salt</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 <span style="font-size:85%;">1/2</span> tsp baking powder</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> cup granulated sugar</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/4</span> tsp cinnamon</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">a pinch (or a few grates) of nutmeg</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 Tbsp (packed) light brown sugar</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup ricotta cheese</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;">1/2</span> cup milk</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">2 large eggs</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp vanilla extract</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">4 Tbsp (<span style="font-size:85%;">1/2</span> stick) unsalted butter, melted</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /></span></span><ul><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Preheat the oven to 350 - Lightly spray 8 standard (2 1/2 inch diameter) muffin cups with nonstick spray.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Combine flour, powdered milk, salt, baking powder, granulated sugar, and spices in a medium-sized bowl. Crumble in the brown sugar, rubbing it with your fingers to break up clumps. Stir until blended</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Place ricotta in second bowl, beat in the milk. Add the eggs one at a time, beating well with a medium-sized whisk after each addition. Stir in the vanilla.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Pour the ricotta mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't over-mix.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter.</span></span></span></li><li><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.</span></span></span></li></ul><span style="color: rgb(0, 0, 0);font-size:130%;" ><span style="font-family:arial;">I also sprinkled powdered sugar on the top, which was a nice touch, I thought - you could still see the details of the dinosaurs. Of course, Picky wants frosting for her birthday, so frosting it is - but I think I'll serve it on the side, so that everyone can admire the beautiful dinosaurs for a few seconds before covering it with frosting and devouring it... sound good?</span></span><br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=httpfeedingpb-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0786862696" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0"></iframe>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0tag:blogger.com,1999:blog-3595494626356916257.post-5541288764804894232009-08-28T16:05:00.000-07:002009-08-28T17:16:54.653-07:00Playdough muffins...<div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3866252122/" title="DSC_0014 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2516/3866252122_808540892f.jpg" alt="DSC_0014" width="500" height="334" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-family:arial;">Ok, technically this isn't a food recipe - but play dough is really easy to make. I'm not going to say that it's cheaper to make it than buy it at the store, because play dough is really cheap, and I still buy it sometimes to get the vibrant colors that you can't get with homemade (the muffins pictured here are a mixture of homemade and store-bought - the blue and pink are homemade and the other brighter colors are store-bought.) - but honestly, preschool age children (and younger) are perfectly happy with homemade, and you can make much larger amounts that aren't packaged in little disposable plastic cups. Plus, it's fun to make, and fun to play with the still warm dough after you make it. And, as long as you keep it in a sealed container (I use old yogurt containers, but you could just as easily use a ziploc bag or something), it keeps for a long time (well, until your child makes muffins with it that she refuses to take apart or put away, then they dry out - but even if they look a little faded and cracked, they make perfectly good pretend muffins when they are dry...). Be sure to use the cream of tartar in the recipe - that's what keeps it from getting moldy or something. You don't need to refrigerate this or anything.</span></span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3865471059/" title="DSC_0015 by mdesfosses, on Flickr"><img src="http://farm3.static.flickr.com/2558/3865471059_b68e18519e.jpg" alt="DSC_0015" width="500" height="334" /></a><br /></div><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Colored Playdough:</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup water</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp vegetable oil</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1/2 cup salt</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 Tbsp cream of tartar</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">food coloring</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">1 cup flour</span></span></span><br /><span style="font-size:130%;"><span style="font-family:arial;"></span></span><br /><div style="text-align: left;"><span style="font-size:130%;"><span style="font-family:arial;"><span style="color: rgb(255, 102, 0);">Combine water, oil, salt, cream of tartar, and food coloring in a saucepan and heat until warm. Remove from heat and add flour. Stir, then knead until smooth. Store in an airtight container.</span></span></span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/40250211@N07/3866258760/" title="DSC_0017 by mdesfosses, on Flickr"><img src="http://farm4.static.flickr.com/3506/3866258760_eb9bf4eb3d.jpg" alt="DSC_0017" width="500" height="334" /></a><br /></div><br /></div><span style="font-size:130%;"><span style="font-family:arial;"></span></span></div><span style="font-size:130%;"><span style="font-family:arial;"><br /><span style="color: rgb(51, 102, 255);">Tip: I always find that this needs more flour than it calls for - I add 1 cup at first, and then add flour a little at a time until it's the consistency that I like. I've also found that you can skip putting it in a saucepan if you want - you can throw everything (but the water) into a large pyrex measuring container, and add boiling water. Also - if you want red - forget it. Adding red food coloring to white flour makes pink. And if you use whole wheat flour (I've done this...), it completely throws the color off. Of course, you would probably figure that one out before you tried it. Also also, if you use organic flour (ahem...I've done this as well), the resulting play dough will be really expensive. But organic.</span><br /></span></span>Maiahttp://www.blogger.com/profile/06105561648484024459noreply@blogger.com0