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recipes

Recipe Friday: A Two-fer

I have no idea where the time is going. I just wake up, hit the floor and the next thing I know, I’m getting back in bed ready to do it all again in 8 hours (sometimes less).  This past week has been no exception to whole “Where has the day/time/week” gone phenomenon.  It was one of those rare weeks when the girls had random days off from school, none that were on the same day, mind you. There were a smattering of doctors appointments, physical therapy, and a mid-week date night.  Suffice it to say, our babysitter made a killing this week and the girls have probably watched more TV than I would care to admit.

Somewhere in all of this, I have been dying to write, but just haven’t had a chance. I got myself a new notebook to keep in my bag, but it remains as pristine as the day it came home from Target.  What kills me is that I have ideas I want to share.  I have sticky notes peppering my car with my weird short-hand for subjects to blog about. I have had several people ask me — in person, no less — what this weeks recipe is going to be and I’ve got several pulled, but just haven’t had a chance to put my fingers on the keyboard.  I know, cue the worlds smaller violin.

This week, the weather has been significantly cooler than it has earlier in the season.  It’s has become soup weather, through and through.  I’m not usually a soup eater; when I go out to restaurants, I cannot be enticed by the soup of the day. I will however, stick my spoon in your soup of the day (by invitation only, of course) and confirm your suspicions that yes, it is 1) delicious 2) just what you wanted or 3) none of the above.  For instance, the hubs ordered the soup of the day the last time we had gone out.  It was a pumpkin and sunflower seed bisque (I mentioned the bisque).  I had ordered a salad, which was delightful, but the bisque was awesome. By the time I was ready for a second spoonful, there was barely enough for me to run my finger around the rim of the bowl.  I didn’t! I didn’t! But I sure did think about it.

Maybe it’s more accurate to say that I like thicker, heartier soups.  Those would be called stews, right? I’m a fan of the crockpot. I’m a groupie of Le Creuset.

 Ohhhh, how I heart my new pot.
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Once I got it in the house, I put it to use right away and made the White Bean and Andouille Sausage with Collards.  Then I made it again a few weeks later.  And again last week.  I’ve started making batches big enough to eat some for a few days and freeze the rest for a later date.  And it only gets better with every incarnation! Except for the time I bought the wrong beans (Great Northern Beans instead of Cannellini) and totally changed the flavor profile. The hubs still liked it, but it just wasn’t working for me.  Clever girl that I am, I strained out all of the Great Northern Beans, put the stock, sausage and collards in a pot and threw in a can (yes, I know) of Cannellini beans.  Bing! Bang! Boom! Good as new.

So, for those of you who missed it the first time, here’s the original blog item and recipe can be found here.  My version is below (and keep reading, because there’s another recipe, you lucky duck!).

 White Bean Soup and Andouille Sausage and Collards Soup
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Ingredients

  • 1  pound dried Cannellini beans  
  • 1/2  pound andouille sausage links 
  • 1 large onion, chopped
  • 8  cups  low-sodium chicken broth
  • 1  bunch  collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
  • red wine vinegar
  • kosher salt and black pepper
  • french baguette or crusty bread for serving

Directions

  1. Brown sausage links in a frying pan over medium to medium high heat.  Remove sausage from pan and cut in half lengthwise.  Cut each length into bite-sized pieces. 
  2. In a 4- to 6-quart slow cooker combine the beans, sausage, onion.  Add the broth and stir to combine.
  3. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  4. Twenty minutes before serving, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
  5. Serve with warm baguette 

Mmmm, so good. And of course, you can’t have a hearty stew like that without a nice beverage pairing, right? I usually pair this with a Cabernet Sauvignon like J.Lohr or Rodney Strong.  Aside from the bread, there isn’t any other “side dish”; the soup can stand alone on it’s own.  Of course, if there is some room left for dessert — and for me, there always is — I’ve been pretty partial to some dark chocolate and a second (okay, third) glass of wine. My friend Claire over at GibsonKing wrote a delightful post about chocolate. I’ve sampled just about all of her recommendations, but my tried and true favorite is the dark chocolate with sea salt by Lindt.  Two squares and I’m good to go.

I don’t really cook with chocolate, aside from dumping it out of the brownie box into the bowl or topping a few pancake cups with chocolate chips.  The recipes that call for melted chocolate conveniently leave out the fact that (to quote my pal KSC), “your kitchen will look like an episode of Dexter when you’re done.”  Yeah, that pretty much sums it up.

Seeing as we are all about to be caught up in the maelstrom of the holidays, what better way to cap of this post than a recipe for pie.  For the past few holiday seasons, I’ve had the urge to do this:

Pie in a Jar! Pie. In. A. Jar.

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Uhhhh, I really want to do this, but I always get sidetracked by the rest of the website where I found this idea. Not only do they suggest making pie in a jar, they changing out your cookie cutters to make mini pies for holiday gifts, complete with homemade tags!

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I just want to skip to the end with my single serving of warm pie in a jar and a cup of coffee.

I know I don’t have to go from peeling apples to labeling jars, but part of me feels like, “Hey, if you’re gonna do it, really do it!”  Then I can add it to my “Pinned it. Did it.” board because, you know, I gotta maintain my Pinterest addiction.

But, back to pie.  I’m an apple pie kind of girl, though I have been known to whip up a pumpkin pie from time to time.  Real Simple Magazine just had an article about 10 Easy Pie Recipes for the Holidays, complete with a recipe for the crust itself. Call me old-fashioned, or maybe more like pressed for time, but I’m going with the pre-made shell.  I do peel and chop my own apples, though! The pumpkin is definitely a puree.  In any event, here’s a quick and easy apple pie recipe, courtesy of my dad.

Henry’s Apple Pie
Ingredients
6-8 Braeburn apples, peeled and sliced.
3/4 c sugar
2 tbs flour
1/2 tsp cinnamon
1/8 tsp nutmeg
2 pie shells
1 egg, beaten

Directions:
1. Combine apples, sugar, flour, cinnamon, and nutmeg in a mixing bowl.
2. Remove pie crusts from package.  Fill one shell with the apple mixture.
3. Top first shell with second shell.  Wetting your fingertips, seal the two shells together.  Press around the edges with the tines of a fork for flair.  Add four small slits on the top for venting.
4. Brush the pie crust with the beaten egg.

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5. Bake at 350 degrees F for 40 minutes or until golden brown
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6. Cool completely before slicing.
7. Serve with a scoop of vanilla ice cream, a dollop of Cool “huh-whip”or just eat it “nekkid”.

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Enjoy, enjoy!  And happy Friday (and Saturday), y’all! 
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IN: recipes ON: November 17, 2012 TAGS: , , , , , , BY: Hilary
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recipes

Recipe Friday

Yum, yum, yum.  Yum, yum, yum. 


Sorry, I get a little excited when I’ve got something good going on in my belly. 
 I just had my umpteenth Tall Nonfat Salted Caramel Mocha from Starbucks.

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It was so good, I’m doing a little dance in my chair here and “Oh, Happy Day!” is spooling in my head. I’m a little more than obsessed with this drink, which is perplexing on so many levels.  I didn’t really start drinking coffee until we were gifted with a Keurig two years ago.  Even then, I was strictly a Donut House Decaf kind of coffee drinker.  After several coffee talks with other moms at Starbucks, I started getting more adventurous.  Enter the Mocha Frappuccino Light.  A delicious cold drink, but once the fall hit and all things pumpkin went into effect, it became the Pumpkin Frappuccino Light.  As the temps dropped, I moved onto something warmer and here we have my current obsession.  I never thought I’d be “one of those people” who trolls around for Starbucks. Alas, here I am.  It’s to the point where this should have been the girls costumes for Halloween.

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Gah! How cute is that?!  Not as cute as Mo, Co and Vivo, but still, pretty close. This year for Halloween, the girls decided early that they wanted to be Cleopatra (Mo) and a Greek Goddess (Co).  They put their heads together with their grandma and came up with some extraordinary designs.  It was all systems go for yet another fashion-tastic Halloween.  The 31st rolled around, but the costumes hadn’t arrived.  My mother-in-law worked diligently on them, late into the night for several nights, I know.  She mailed them overnight express on 29th, but in the wake of Hurricane Sandy, the box never left the shipping center.  
I had a feeling that with Sandy raging up the coast, things might not work out the way the girls had hoped.  Talk about a teachable moment, trying to explain to the girls how the effects of the hurricane are so far reaching.  We turned on the news and they were able to see the devastation that Sandy wrought on New York and New Jersey.  I haven’t lived in New Jersey in over 15 years, but I felt like I’d been punched in the gut seeing what remained of the shore.  

It was a sobering conversation for sure, but we managed to turn things around because when you have little girls, chances are there is an abundance of dress up clothes lying around.  Sure enough, Mo and Co were able to resurrect some princess costumes, throw on some wigs and a bit of lip gloss to go trick-or-treating.  They had a great time, scored a ton of candy, and even had quite a bit left over after I took out my trick-or-treat tax.  The next day, the postman delivered the box and we had another Halloween celebration. 

Cleopatra

Greek Goddess

Co, Vivo-Bee, and Mo
The costumes are awesome; I really think my mother-in-law needs her own shop on Etsy or something.   I’m thinking that next year, we may have to do a group thing like each of us go as a character from The Wizard of Oz or Scooby Doo or something because I’m kinda thinking that I want to dress up!  

Anyway, earlier this week, I gave you guys a preview of yet another food goodie that I’d whipped up: Pancake cups!  Yes, I have Pinterest to thank for this, although, I do wonder why when I look at the cupcake tin, all I see are cupcakes instead of endless possibilities. Seriously, it’s like I just can’t see past those little paper lined wells.  It’s a cupcake tin! Must make cupcakes!  In truth, there are way more things you can make.  Here’s a smattering of ideas, and I’m doing it off the top of my head (not off of Pinterest, though I’m sure there’s an influence at work).

1. Lasagna cups (which I have made and were delicious)

2. Bacon, egg and toast cups

3. Fruit filled ice cubes — I cut up some lemon slices, some orange slices, and some key lime slices.  I floated the fruit in the wells, added more water and froze them.  Looks good in a glass, though beware of the key lime slices.  They kind of turned a weird shade of green and my mom thought I had put a frozen pickle slice in her iced tea.

4. Macaroni and Cheese cups – me + cheese? nope, but I’d make it for someone else.

5. Mini Turkey Meatloaves –  I did make these and while it worked out well, the recipe for the turkey meatloaf was pretty blech.  Meatloaf need meat, like the moo kind of meat. 

6. Mini chicken pot pies

7. Taco cups

8. Cookie Dough Cups filled with Pudding topped with Sliced Strawberries

9. Ice Cream Balls — so easy and your guests will be very impressed when you whip out these balls (heh!) at dessert time. Buy a gallon of your favorite ice cream and let it soften a bit.  Line your cupcake tin with your decorative liners and then drop a scoop of ice cream into each well.  Pop it in the freezer.  At dessert time, you’ve got single servings of ice cream and you don’t have to wrestle with the scooper and container! 

and one non-food item:

10. Take all the broken down crayons you’ve got lying around. Peel off the wrappers, fill up the cupcake wells part way and melt them down.  When they cool, you’ve got a jumbo, multi-colored crayon! 

Ta-da! So, that pancake cups.  
(can’t get much easier than this)

Pancake Cups (found on here)
1.  Use your favorite mix
2.  Pour into muffin tins
3.  Add fruit, nuts, sausage, bacon… 
4.  Bake 350 for 12-14 min. 

Personally, I like the bacon topped pancake cups because you get a little sweet and a little salty at the same time.  As for the pancake mix, get as fancy as you like. We had Hungry Jack in the pantry and you just add water.  Get your Bisquick, you Aunt Jemima, or whatever.  Get as fancy as you like and add vanilla extract, pumpkin butter, whatever.  Have fun and be sure to save one for me!

Happy Friday, y’all!
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IN: recipes ON: November 2, 2012 TAGS: , , , , , , , BY: Hilary
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Oh, Sandy

So, the hatches have been battened down. The electronic devices have been fully charged. The pantry and fridge have been stocked and the perishables cooked up to nosh on throughout the impending weather fiasco.

Hurricane Sandy is coming to town.  Also dubbed, “Frankenstorm”, the “Perfect Storm”, and “Hurricane 2012”, unless you’ve been living under a rock, you know that Mother Nature has been churning up a doozy of a weather system to bring the majority of the eastern seaboard to its knees.

It’s not like I’ve never experienced a hurricane before.  I can vividly recall Hurricanes Andrew, Hugo, Katrina, Gaston, and Irene.  This is the first time, however, that I have ever been expertly outfitted and prepared.  Oh, look at me, all grown up!  Maybe my maternal instincts are kicking in — better late than never — or my pre-disposition to Darwin, but either way, when news of Sandy’s imminent arrival became more and more prevalent across social media, I was patting myself on the back for having my little bitty shiggity together.

Last year, with Irene, we went out and got a few things, but we weren’t prepared for the impact that was several days without power and hot water.  We were able to snag a generator and keep the fridge going, as well as power up the computers so the girls could remain alive entertained.  Still, after coming through it, I told the hubs that I was going to put together an emergency hurricane kit.  Call it forewarning, but several weeks before Irene mad landfall, there had been an extensive article in Parents magazine about disaster preparedness.  I tore it out, filed it with some other things that I had planned to get to, and then promptly forgot about it until the school closings were rolling across the bottom of the television screen.  By that point, it was too late to do anything, but jump headlong into the fray to try to score whatever remnants of batteries, water and bread could be had.

Following the return to normalcy, I set out armed with my article.  I purchased a new can opener, a variety of canned goods whose expiration dates I cataloged. I bought wipes, plastic utensils, matches, rain gear, Pop-Tarts, and assorted other non-perishable, essential items to fill a big ol’ rubber maid tub.  This past Friday, as the frenzy started kicking in, I pulled out the tote for an inventory.  I think we’ve got batteries from A to Z, matches, a first-aid kit and an extra land-line phone.  My father-in-law was kind enough to grab extra water, an additional loaf of bread and some formula for Vivi.  I think we’ve got everything covered.  The car is gassed up, the grill has been pulled in, and now it’s just a waiting game.

Yesterday morning, the sky was overcast and it was day that called for a really comfy type of breakfast or a hearty stew, possibly both.  I had been feeling crafty as of late and decided to make some pancake cups (come back on Friday for the full story).

Mmmm. . .bacon, nuts, chocolate chips. . .

So good, so easy and so very quickly consumed.  I figured, the dark clouds were gathering, time to belly up to the fridge and make sure stuff doesn’t go to waste.  Friends of ours had the same thought and they came by with enough provisions to feed a small army.

Quality time Mar and Char!
The football game was on in the background, the girls were floating around the house in sugar-induced stupors, Vivi was in her element being passed from hand to hand and lap to lap.  There was food. There was Sam Adams and Kendall Jackson. There was lots of laughter. An impromptu pre-hurricane party to take some of the nervous energy down a few notches.  I doubt any of us really anticipate being blown away by gale force winds. None of us relishes the idea of being without power for any extended period of time, but we can deal with it.  The one thing that gives me pause about storms like these are the trees that sway like those inflatable balloon men outside a car dealership. It’s one thing to see a tree standing firmly planted in the ground, it’s boughs reaching up to tickle the sky.  It’s quite another to see that same combination of bark and foliage nestled into the roof of someone’s home, a rootball the size several grown men blocking a driveway.  We had a tree fall during Irene that took out a chunk of fence in the backyard. I remember watching it go, the wind just giving it nudge after nudge until it grew bored with the process and just shoved it into the yard. There wasn’t any sickening crack, it just pitched over, felled by thousands of licks of air. 
But, I don’t want to create something that will come to pass.  So we circle the wagons, scoop more dips onto our chips, and keep the party going until the rain starts to fall.  School has been cancelled. There’s no where to go, anyway, so I’m thinking it’s going to be a mani/pedi kind of day.  Maybe we’ll do summer in the wintertime – the girls put on their bathing suits, I fill up the tub and they flip and float like they’re on the Cape.  I’m sure there will be a movie or three in their future, along with some quiet reading and dare I even say it? art & craps.  Oy.
I’ve called my parents, my brother, my friends and everyone is good to go.  I’ve got on my comfy sweats and my hair in pigtails.  I’ve got some chicken tikka and jasmine rice on the stove. I’ll roast up some asparagus and/or some brussel sprouts with that garlic vinaigrette. I’ve got a blondie mix, but sadly no butter (that’s like ham with no burger!), but I do have a jar of cookie butter and a big ol ‘ spoon so my sweet tooth can be quieted — at least for a little while.  I’ve got a book to read, three little chickies to cuddle with, and a nap on the schedule. I don’t need to see reporters get blown around like wayward leaves as they shout into their microphones, “Yes, the winds out here are really picking up in strength and speed!” 
Sandy’s coming. 
I’m rolling up the welcome mat and dead bolting the door.  
Sandy’s coming.  
I’m putting my quilt in the dryer to get it nice and toasty before fashioning it into a cape about my shoulders. 
Sandy’s coming. Be safe and I’ll see you on the other side. 
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IN: ON: October 29, 2012 TAGS: , , BY: Hilary
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recipes

Recipe Friday

I’m a picky eater. There are so many things that I don’t like to eat, or will only eat if they are prepared a certain way.  Another personality quirk to add to one of my lists, right? Here’s an example: I don’t like cheese. I won’t eat a cheeseburger or a grilled cheese, but I will eat pizza and lasagna. When the hubs and I were dating, rather than tell his mother that I’m a loony tune, he told her that I was allergic to cheese.

Then we had pizza for dinner that night.  Talk about a great foundation on which to build a relationship, right?

When I set my mind to eating more healthily, I try to incorporate more veggies into my meal prep. However, the finicky person that I am, there are only certain vegetables that I want to eat. It’s not that they have to be fried, swimming in butter or dressing (and definitely NOT topped with cheese).  I like my veggies well seasoned, steamed, roasted or raw.   The short list of acceptable veg?

Broccoli/broccolini
Brussel Sprouts
Green beans
Peppers
Asparagus
Celery
Collards
Kale
Carrots
Potatoes
Corn
Tomatoes
Onions

Well, maybe that’s not a short list after all, but when compared to the myriad of vegetables that exist in the world, this is really kind of sad. That coupled with the one or two vegetables that the girls will eat, it can mean some very clever culinary acrobatics to get well rounded dinners on the table.  If Mo had her way, it would be sushi every night. As for Co, she’s a snack-a-holic, so if it involves anything resembling crackers, cookies, or bite sized goodness, she’s all about it.

So how do I get the recommended five a day covered for all of us? Here’s a hint: it starts with “p” and ends with “-interest”.

There are a crap-ton of recipes that I’ve pinned, most of which I’ve tried. As I culled through them, I realized that most of them are for one pot meals that involve few to no vegetables.  The ones that were heavy on produce mostly involved avocado or brussel sprouts, two things that I’ll eat with reckless abandon. The rest of the family? Not so much.  So, I was looking, looking, looking and saw something that looked easy, flavorful, and worth a go.

I give you Roasted Cauliflower Slices with Kalamata Olive and Garlic Vinaigrette

Cauliflower? I know, it is an unlikely choice, but with the olive and garlic it was awesome.  Well, at least, I thought so.  The girls gave it a courtesy bite and then kindly moved onto the rest of the food on their plate.  I should have cut it up and speared it with toothpicks.  A little touch of fancy always get things consumed.  As for the hubs, he was wavering between me and the girls with respect to his enthusiasm over it.  I think he couldn’t get past the cauliflower part.  More for me! Even still, the olives and garlic dressing would be great over some roasted asparagus or green beans.  I’m gonna get some greenery into our systems one way or another!

Happy Friday, y’all!

Roasted Cauliflower Slices with Kalamata Olive and Garlic Vinaigrette (recipe found here)
(Makes about 4 servings, recipe adapted slightly from a recipe by Melissa Roberts for Gourmet Magazine.)

Ingredients:
1 medium head cauliflower
2 T olive oil
salt and fresh ground black pepper to taste

Vinaigrette Ingredients:
1/2 tsp. minced garlic
pinch sea salt
2 T fresh-squeezed lemon juice
2 T extra-virgin olive oil
1/4 cup finely chopped kalamata olives

Preheat oven to 450F/200C.

Instructions:

Remove leaves from cauliflower, then use a large knife to cut the cauliflower into slices an even 3/4 inch thick, slicing through the core. Cut core section away from the slices and arrange cauliflower slices in a single layer on a baking sheet. Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt, since the olives are salty.)

Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning.

While cauliflower roasts, mash garlic and sea salt in a mortar and pestle (or use a fork and a bowl), then rinse the garlic and salt mixture into a bowl with the lemon juice. Stir in the olive oil, whisking until the dressing is emulsified. Stir in olives and let the vinaigrette ingredients blend while cauliflower continues cooking.

After about 15 minutes, carefully turn cauliflower pieces with a large turner. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking. Serve hot, with Kalamata Olive and Garlic Vinaigrette drizzled over cauliflower.

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IN: recipes ON: October 26, 2012 TAGS: , , , , , , BY: Hilary
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List

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I’m a planner. I like to make lists. I like to cross things off of my lists. I like to make a list and transfer non-congruent items from one list to another list so that like items are grouped together.

It’s a little OCD. I know that and I’m cool with it. I’ve got a list of reasons why (kidding).

I was on Twitter the other day, which in and of itself is an action I still can’t believe I’m about. Anyway, my girl Yo twatted twittered tweeted that an entry on her bucket list is to “dive off of a yacht”.  I love everything about that and all that implies.  It’s not like you’ve got a yacht in your backyard, right? Well, maybe you do.  For us mere mortals, in order to get to a place where you are diving off of a yacht, you have to consider all of the dynamics that get you from where you are sitting right now, to looking over the edge of a luxury sea vessel, about to do a Greg Louganis into the ocean.

Seriously, I read that tweet and was completely overcome by a feeling of delicious luxury and indulgence as I pictured myself doing a swan dive from the bow (prow? — let’s call it the back).  In my head, I’m a bronzed, bikinied, vision of aquatic strength, but we all know, I’m more likely to take a running leap and cannonball into the ocean.  Whatever, I’m sure I’d be all Andy Samberg about it.

(FYI, these lyrics are NSFW)

But back to the idea of yacht diving and it’s place on a bucket list.  When the movie of the same name featuring Jack Nicholson and Morgan Freeman came out in 2007, there was a considerable upswing in conversations about the creation and fulfillment of bucket lists.  In 2007, I was a 26 years old, a new mom,  so ideas of squeezing in lots of stuff in before I die wasn’t high on my list of priorities.  I ended up seeing the movie several years later, probably one lazy afternoon as I plowed through several buckets of laundry.  The premise, for those of you who don’t know, is about two terminally ill men who take a road trip to fulfill some longstanding adventures before they “kick the bucket”.  A Jack Nicholson and Morgan Freeman road trip movie? Not bad.  Still, I didn’t feel compelled to make a list of my own.

The hubs and I created a board several years ago of things and experiences that we’d like to have.  It didn’t matter if we didn’t achieve these goals before we die; I doubt me and my halo would be floating  on a cloud with my lip poked out.  The board we dubbed the “S#*! I Want” board. Classy, right?  It was kind of like an art project. The hubs and I sat down with some magazines one day and just cut and pasted things shit things we’d like to experience.  The hubs put a picture of the US Open because he’d like to take his dad to all of the Grand Slams.  I put a picture of a piano because I’d like to learn how to play.  He put a picture of some gold bars to represent financial security.  I put a picture of the Rosetta Stone language system because I’d like to be fluent in French (quelle surprise).  The tri-fold board stayed in our closet and we would look at it from time to time, checking off images if we accomplished them.  We shared the idea of the board with some friends, one of whom made one and began steadily ticking things off, much to her and our delight.

When we moved, the board came with us.  Over time, with the demands of work, children and daily life, it just sat, a cardboard sentinel keeping watch over our clothes and shoes in the closet.  As we settled into the house, the board was soon hidden behind stacks of winter clothes and blankets, or summer clothes and beach bags, depending on the season.  Pretty soon, all that you could see of it was the uppermost left corner and a meticulously cut, pasted on image of a pair of red-soled Bianca’s (guess who pasted that up there?). Fast forward to several months ago and the great closet re-do.  When everything came out of the closet, so too did the board.  The hubs and I looked at it, running our fingers over the things we’d seen and done, as well as those things that were still left to do.  Somehow, by some unspoken agreement, we decided to say good-bye to the board.

While the hubs may have outgrown the need for a physical reminder, I still like the idea of having something to reference when I’m feeling like the light at the end of the tunnel is the express train to CrazyTown.  So, I’m making my own bucket list, and because I’m all craft-tastic, I got on Pinterest and found this. . .
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Part of me feels like this list is going to be personal, that it should be kept private, but I do love a Pinterest craft challenge! I suppose having some ideas (beyond yacht diving) to put in the bucket would help. 

I guess I’m going to have to come up with a list for that.

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IN: ON: October 25, 2012 TAGS: , , , , BY: Hilary
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recipes

Recipe Friday


So, the other day, I said that I was going to make some pumpkin muffins for me and the girls.  Far be it from me to break a promise.  While I do enjoy cooking, I would much rather consume baked good than make them.  Baking is so scientific. Sure, with cooking you do have to measure out your ingredients so that you have the right quantities, but I’ve found that you really have to be precise when baking.  With cooking, I can eyeball stuff, add a dash of this, a touch of that. If my spaghetti sauces is missing something, I throw in a few pinches of sugar or garlic or a splash of red wine (SN: when does wine not make anything better?).  With baking, you can’t really ad lib once something is cooked. If you make a banana bread and forget the bananas, you can’t really mash up the banana and shove it in the bread.  Or if you bake a pie and feel like it needs more cinnamon/nuts/raisins/whatever, you can’t lift off the crust and toss them in. Well, I guess you could, but I doubt any guests you have would want to sample a pie that looks like someone lifted off the crust, messed with the insides and then put the crust back on.  Maybe if they were really, really, hungry. 

Really, hungry.

In the past, I’ve grumbled that my kitchen was not the twin to the GE Monogram kitchen on Top Chef, but the last few weeks have made me glad of that fact.  The close proximity of the fridge, range, counter and pantry has made it easier for me to navigate. I’ve been able to make Split Pea Soup with Bacon and Potato, White Bean and Andouille Sausage with Collards (hello, crockpot), Chicken Picatta, and my daily standard – egg beaters, bacon, english muffin and coffee.  Girls’ gotta get her three squares, you know.  Despite the ease I’ve relished in being able to be maneuver around the kitchen, I’ve noticed it takes me quite a bit longer to get from stove to table.  By the time I’m done making my breakfast, the kids have finished two helpings of Cheerios, read a Big Nate book and practiced their Gangnam style. In the time it takes me to get from the stove to the table (and keep in mind, I’m not going more than five feet, maximum), they’ve gotten into a fight, made up, fought again, made up, and read another Big Nate book.  They love some Big Nate.  

I’m sure all of this begs the question as to why I don’t ask for help getting my plate to the table.  Have you met Mo & Co?  High energy and the attention span similar of a fruit fly are not good companions for a plate of food.  Let’s just say, I prefer to have my breakfast on the plate, not on the floor. 

So, this two ingredient recipe for pumpkin muffins is all things wonderful. Here’s why:

1. Two ingredients
2. Pumpkin
3. Muffins

I mean, what’s not to love? By the time I got out my two ingredients and my muffin pan, my oven was already pre-heated.  I did try and short shift the recipe by beating the mix by had instead of using a hand mixer (mine is the Model T of hand mixers).  Do not short shift the recipe.  Get out the hand mixer, otherwise, you’ll have clumps of cake mix in the pumpkin puree.  I know of what I speak! 

My muffin tin was greased, lined, and ready for batter.  I got fancy and added a dash of cinnamon sugar and a few chopped pecans to the muffin cups before I put them in the oven.  

Twenty minutes and one cooling rack later, it was muffin time!  The girls fell on those little nuggets of  cupcake lined fall goodness like Honey Boo Boo on some sketti (don’t ask me how I know about Honey Boo Boo and sketti!). 

Success!  I will not be conquered by palate-butchering homemade pumpkin frozen yogurt!  There will be pumpkin infused baked goods this fall and every fall!  And now, to the recipes to see what’s next!

Happy Friday, y’all!



(image)


Two Ingredient Pumpkin Muffins

(Recipe Found here.)

There’s only two ingredients. That’s right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor. 

It felt kind of strange not to add any liquids to the mix but it came together nicely into a thick batter.

Bake at 350 degrees for 20-25 minutes. 


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IN: recipes ON: October 19, 2012 TAGS: , , , , , , BY: Hilary
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recipes

Recipe Friday

Another week in the books, another trip to the doctor, another set of instructions on what to do with this busted up ankle.  I have to admit, I was feeling pretty good early on.  My appointment was on Tuesday morning and I had gotten the girls all squared away so that everyone was where they needed to be when they needed to be there.  So confident was I that I was going to get that cast off and just waltz (well maybe crip walk) out of there in just a boot, I went by myself to the office, carrying the boot between two fingers while I crutched my way across the parking deck.

The nurse sawed off the cast and my leg was looking malnourished and very, very hairy.  The incision was, as I had been told, bigger than the original laceration, but my doctor said it was healing nicely.  It was kind of crusty and extremely itchy, though those are good signs of healing. Te doc said I was looking good and  I should wear the boot round the clock, even to sleep.  Sure, I can do that.  Then, he handed me the crutches and said, “I’ll see you in three weeks, but for now, I want you to use these in addition to the boot.”

Uh. . .what? I thought this was going to be a crutch-free situation.

He goes on to assure me that while the boot is fine to use,  I’m not quite ready to put my full weight on my leg.  He demonstrated how to get around with the crutches and walking using minimal weight; sure, it looked easy, but there were still crutches involved.  I was counting getting my hands back. I’ve got stuff to do! I’ve always got stuff to do.  No dice; me and the crutches are in it for the long haul.

I wanted to beat the doc about the head with the crutch, but I refrained.  Truth be told, I wanted to burst into tears, I was so angry.  I felt very Bruce Banner like.  On the inside, I was like this. . .

Somehow, I kept my composure, crutched my way to the car where I had a good old fashioned sob-fest before heading home.  You know how you get some bad news and then nothing else goes right for the rest of the day? It was one of those situations; I get home, I get tangled up in the seat belt and my messenger bag. I get out of the car and I drop my keys.  I get to the gate and I can’t open it. I crutch around to the side door and almost lose my balance on some acorns. I get up the steps, unlock the side door, but can’t open it because the girls slippers are piled up against the doorjamb.  I’m standing there, thinking about all the things that I had planned to do when I tossed the crutches, and yet here I was banging them against the door in a fruitless attempt to dislodge the slippers so I could get in the house. Let’s just say, the bubble burst and the tears caught up with me.

Thankfully, the hubs was home.  I’m sure my intermittent thwacking against the door drew piqued his curiosity.  He helped me into the house, made me a cup of coffee, and let me snot up his shoulder while I filled him in on how the next three weeks, I was going to have my constant companions.  Once the pity party was over, I jumped back into the fray and got busy coordinating and organizing carpools, play dates and babysitters to help me make sure everyone was taken care of.  It really does take a village and I have such an exception support system in my friends, family and neighbors.

I know that one bum ankle doesn’t mean the world is crashing down, but it’s hard for me be so limited.  As I’ve mentioned before, there’s quite a bit of pride involved that needs to be overcome.  Case in point, I was going upstairs the other evening, trying to give my butt a break and use the step-crutch-step method.  It’s very precarious and you really have to think in order do it right without toppling over and hurting anything else.  I made it to the very last step and my brain just shut off.  I mean, I didn’t know how to navigate the last step. So I found myself having an out of body experience as I watched my booted left foot raise up to plant itself (and my weight) on the tread.  My brain clicked on like, “Uh, no, that’s not right!!!” but I couldn’t get my leg to stop. So, in an effort to prevent myself from landing fully on my bad leg, I just let go of the crutches and face planted onto the landing. The crutches went flying as I absorbed the impact with my hands and arms. And the hubs came flying out the girls’ room where he had been tucking them in. I just raised my hand to stop him and said, “I’m fine. I’m fine.  I’m just re-grouping.”  Needless to say, I’m not allowed to go up the stairs like that any more.

In any event, I’m making the best of my situation. I’m still fully engrossed with Twitter, Tumblr and Pinterest.  My fondness for pumpkin has finally surfaced, so I’ve been having pumpkin coffee in the afternoons as I thumb through pumpkin recipes that I hope to get to before the season is over.  My dad took Vivi and me grocery shopping yesterday and I was able to throw a few supplies in the cart to make this 4-ingredient pumpkin frozen yogurt.

(image)

It was easy to do, didn’t take very long, but in ended up being quite an epic fail.

On Pinterest, it said “1 C. Greek Yogurt, 1 C. Pumpkin Puree, 1 tbs. Honey, 1 tsp. Cinnamon”, which is what I did.  I don’t have an ice cream maker, but you can still make it by stirring the mixture every 30 minutes.  I did that, too.  Yeah, it tasted like I has scraped the guts out of a pumpkin and waved some honey over it.  Nasty.  Seriously. . .it was gross.

The website, from where the recipe came, says the following (and I would suggest trying that).

Happy Friday, y’all!

Homemade Pumpkin Frozen Yogurt
recipe found here.
1 cup nonfat vanilla yogurt, strained
1 cup pumpkin puree
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

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IN: recipes ON: October 12, 2012 TAGS: , , , , , , , , BY: Hilary
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