cherry-dumplings

Posted on November 10, 2010 by admin

Sorry for the delay. I guess you’d like to know if you should pursue a career in food? That is up to you. If you find you’re passionate about food, you can always be a foodie and don’t need to make a living at it, but if you really think you’d like to pursue it as a job… go for it. BUT, realize that most careers in food (like being a chef) are poorly paying with long, hard hours. Only a lucky few make it big (like professional athletes or actors). But, you can still love what you do and hopefully live within your means.

One thing you can do is share your love of food with your friends and family. I’ve found that most loved ones are very appreciative of good cooking and love to visit when a great meal is guaranteed.

Best of luck with whatever you choose! V

Grounded Buffalo Chicken

Posted on November 7, 2010 by admin

I’ve loved the taste of Buffalo wings (spicy chicken wings originally from Buffalo, New York) since I was first introduced to them in the mid to late eighties by my older brother who went to university at RPI in Troy, NY. As they are usually too spicy for most young kids, mine hadn’t ever had them (they’ve had wings, just not Buffalo style). I don’t get out as often as pre-kids and wings are not something I make at home, but after reading a recipe for chicken cakes I got the idea for chicken burgers— and in particular Buffalo burgers. We had good friends coming over for dinner the perfect opportunity for creating my idea. I knew that the younger kids, especially my spice-sensitive middle son wouldn’t do well with them so I’d make plain chicken burgers as well. For sides I prepared roasted butternut squash, roasted potatoes and a garden salad.

I like both dark and white meat of chicken and decided to use both to give it flavor and tenderness. I used around a pound of each and had enough to feed 10 people. By adding the sauce to the ground chicken before they’re cooked it gives that tangy-spicy taste in each bite.

Buffalo Chicken Burgers

boneless, skinless chicken thighs
chicken breasts and/or tenders
salt and pepper to taste
1 Tbsp olive oil
1/4 cup Frank’s hot sauce
2 Tbsp butter
blue cheese
ranch dressing

Add butter to hot sauce and microwave on 20 seconds. Set aside. Mince the chicken in a food processor. Add other ingredients, reserving a Tbsp or so of hot sauce mix, and pulse until well mixed. (To make plain just add salt, pepper and olive oil). Take scoops of chicken meat and form into patties. I used a griddle to cook the burgers, but you can grill them too. Cook until 165F. Just before removing from heat spread some hot sauce mixture to increase heat as desired.

Serve with slice blue cheese and/or ranch dressing. I used Cambozola Blue (cross between Camembert and Gorgonzola) which is nice and creamy. The older boys had Buffalo burgers and preferred ranch dressing on them while the younger ones had plain chicken burgers with ranch, ketchup or just as is. (Garnish as desired).

For the butternut squash, just peel and chop into bite size pieces, coat with olive oil, salt and pepper in a bowl. Transfer to cookie sheet and cook in preheated oven starting at 450F for 10 minutes and finishing at 350F for 25 minutes. You can cook the potatoes at the same time on another rack.

Completing a well rounded and colorful meal— the garden salad had yellow peppers, carrots, cucumbers, celery and romaine lettuce.

We all loved our burgers. The 8 year olds were daring enough to try the spicier version and they loved them! As my wonderful friend noted the roasted vegetables helped transform what would normally be a summertime dinner into an autumn comfort meal. It satisfied my craving but in a healthier method.

Wolf in Sheep’s Clothing

Posted on November 3, 2010 by admin

As a kid Halloween was my favorite holiday because we got to dress up and come home with a pillowcase full of candies and chocolates. To me then it was delightful. Now, as a parent it can be a little frightful. Safety issues with walking dark roads aside, what scares me is the enormous amounts of sweets and little plastic junk that comes home. The fortnight of Halloween festivities (yes it seems like 2 weeks what with parties, parades and neighbor’s decorations up since mid September) made me think of all the treats given out that are also pretending to be something else. It’s like candy dressing up for Halloween as health food. It irks me that these candy alternatives that might be just as bad or even worse than a chocolate bar and that they’re marketed to trick the consumer into thinking they’re good for the kids.

My preschooler got 3 Shrek Fruit Rollups which he shared with his brothers. The green tongue afterward is a tell-tale sign that they’re not good for them. I’m sure they were purchased with the best intentions— of buying something healthier than candy. But they’re really no better. The green color is so bad for kids, especially ones who already have attention problems. And speaking from a mother who has one, it can exacerbate my child’s behavior. As I’ve said yellow 5, red 40 and other artificial colors are banned in 7 countries and have warning labels in others. It’s as full of sugar or HFCS as other candies, so adding vitamins healthy doesn’t make.

We actually don’t get trick-or-treaters at our house because our street is busy and the houses far apart. But I give them when we have class parties and parades. If you’re wondering what I prefer to give out at Halloween that isn’t so bad for kids’ health here’s a list.

Glow sticks and bracelets (I love these for the kids to wear/hold during trick-or-treating)

Mini playdough pots

Bubbles

Goldfish packets

Pretzel packs

Pencils

Organic lollipops (yes, it is candy but it’s naturally colored and flavored and pesticide free. I get mine at TJ’s. Trader Joe’s sells naturally flavored and colored gummy bears and other candies too.)

But honestly I still also give out chocolate candies. I prefer to give Nestle and Cadbury brands than Hershey’s because of their ingredients are slightly better.

Halloween is still joyful for me and my kids and they’ve already decided what they’re going to be next year. And I think I might have figured out my costume for the grown-ups party — Supermom! Because, we can be whatever we want on that one day, even if it’s not close to reality.

Sorry, no posts as of late

Posted on November 1, 2010 by admin

Due to being over-scheduled and sick this past week, I haven’t had a chance to write anything to post. I’m still not better yet, but hopefully have a moment to put something up later.

Dinner in 10.

Posted on October 23, 2010 by admin

At story time in the library yesterday a mother mentioned she never cooks because she doesn’t have time. Instead of saying I completely understand because my time is crazed right now and I have no time, I told her she could try some recipes I’d just cooked. One I told her, took as long as boiling the pasta to make. Her interest was piqued. Now, I probably should have told her that I was up until 1:30 last night sorting and folding laundry because I’d let it go to the point of digging socks and underwear out of the mountain filled baskets, but I didn’t want to tarnish my super-mommy image (actually nobody who knows me thinks I am supermom, because I am usually honest about how messy my house is and how I just can’t do it all). Ah, but one can dream and pretend for a day.

I know that some people choose to keep a tidy house over cooking meals for their kids and I do have some friends that have tidy homes and cook great meals (even a couple that hold fulltime jobs) but they’re just much more organized and less ADD than me! I have a cluttered office, an over abundance of toys to weed through, a laundry situation that constantly eludes me, and a back yard that will soon win the WT award. Cause truth is I’d rather be cooking than cleaning, I’d rather be writing than cleaning and I’d rather have an over scheduled schedule than cleaning. Now, if I start making more money I can hire someone to come clean regularly… ooh, and if I make tons I can hire someone to do my laundry. Well, that means getting more clients and that takes a lot of time. But, for now, messy house and laundry up the wazoo.

Back to the food… Here is one of recipes I told her about. It took about 10 minutes.

Shrimp Bianco with Spinach and Tomatoes

1 pound frozen de-veined shrimp

1/4 onion (or 1 shallot) finely diced

3 cloves garlic, minced

handful parsley, chopped

baby spinach (I used what I had from my CSA about 2 cups)

handful cherry tomatoes, cut in half

3 Tbsp olive oil

1/4 cup cream

1/4 cup white wine

sea salt and fresh ground pepper, to taste

1 pound thin spaghetti

Run cool water over shrimp to thaw, set aside. Put salted water on to boil. Chop the onion, garlic and parsley. Heat olive oil and sauté the onions then add garlic, making sure neither get brown. Add shrimp and when they’re just turning pink add wine, cream, parsley. Stir for 30 seconds then add spinach and tomatoes and salt and pepper. As soon as spinach is wilted, strain spaghetti and toss with shrimp mixture. Serve.

My kids loved this dish. I loved that I made it so quickly. I was seriously considering getting a pizza, but managed to save money and give something a little more nutritious in less time than it would have taken for the pizza delivery person to drive over here. And there was not a single whine at the dinner table!

Unfortunately because it was so quick, I didn’t have my camera ready during the cooking process. Next time!

I’m a guest chef blogger on S@hmmy’s website! Read it!

Link

I’m a guest chef blogger on S@hmmy’s website! Read it!

S@hmmy is a great homor filled site for and/or about Stay at Home Mommies. Written by an ex-comic and actor, now full-time mom.

Follow her on tumblr too!

Thanks for letting me ramble, S@hmmy!

This is a really clever and creative collection of recipies and ideas :) great blog!!!

Posted on October 23, 2010 by admin

Thank you!

Three Potato, Four

Posted on October 18, 2010 by admin

(Continued from One Potato, Two Potato)

This is honestly one of our family’s favorite recipes. It takes time, so don’t try it if you don’t have any time. I usually only make it on Sundays or when there’s a holiday.

Mushroom and Leek Scalloped Potatoes

5-6 peeled potatoes (I like Yukon best)

2-3 leeks (white and light green part)

quart Shiitake mushrooms

quart Crimini mushrooms

3 cups cream

salt and fresh ground pepper

1/4 tsp fresh ground nutmeg

tsp olive oil and Tbsp butter for sautéing

Highly season (nutmeg and lots of salt and pepper— only time you’ll be adding any) and lightly reduce cream (bring to boil then turn down to med-low heat) for 15 minutes. Set aside. Slice leeks into rings and soak in cold water to remove dirt. In a sauté pan heat olive oil and butter sweat the leeks (lightly sauté covered) making sure they don’t brown. After couple of minutes add mushrooms and continue until both soft. Using a mandolin slice the potatoes into thin slices (about 1/4 inch). Layer in 9×13 oven dish potatoes until bottom is covered. Add a layer of mushrooms and leeks. Add another layer of potatoes. Repeat. Pour cream over top so that it just reaches top layer. Cook in preheated oven at 350 for an hour. Place a cookie tray or piece of tin foil on rack beneath to reduce overflow spill cleanup. This is such a delicious treat. The flavor combination is heavenly. And it’s enough for a couple of meals. The kids and every adult that’s ever tried this has loved it. My youngest tends to pick out the mushrooms first because he loves them so much. He also tends to leave the leeks on the plate. My middle son leaves his leeks behind too, but he makes a little more noise about it. Whereas my eight year old just wolfs it all down as it should be enjoyed.

And they were so happy with dinner that it led to an impromptu family dance. Think it started as a broccoli dance, but they all got a little carried away!

(Apologies for the long post ahead!): For the longest time my stepsister has been the most difficult person to feed vegetables to. EVER. I started living with her two years ago, and at the time she avoided vegetables like it was the plague. I’m not even kidding. She would literally whine and cry about not wanting to eat anything close to being a vegetable and I was so flabbergasted by her behavior. I came up with the conclusion that she was just young so I let it slide, but the thing that was bothering me was that her mom always caved in to her cries. My stepsis is known for being spoiled (emotionally) by her mother. I’m in college and I’m going to school to be a Nutritionist/Health Science major and I do my best to lead by example and eat healthy. Of course, being a college student contradicts the lifestyle I want to live and there are days I have to resort to eating unhealthy foods. Despite nothing being able to lead by example, I try to suggest eating vegetables to her during dinner. But she always has an excuse. She tries to convince me that she already ate vegetables. During lunch. YESTERDAY. Recently I’ve stopped trying to help get her to eat vegetables because her mother does nothing else to support her eating healthy, aside from “dieting” (her daughter sometimes thinks she needs to “diet” too!). I try so hard not to insult my stepmom, but apparently I am since my dad asked me to stop saying things at the dinner table because it “insults her mothering capabilities”. I really didn’t mean to be like that, but I guess I’m not good at getting the point across (obviously like this post, since it’s super long!) She’s already 10 and she still acts like a baby when it comes to eating vegetables, granted she’s gotten a little better (she’s willing a few bites, but any more and she’ll get defensive). Do you have any tips on getting older children to eat vegetables while not insulting her mother at the same time?

Posted on October 18, 2010 by admin

I think it is wonderful that are so concerned for your sister’s well being but you also have to understand that you are not the parent and can’t control the situation. You do have to let go of what you don’t have power over. It will only continue to upset/stress you and everyone around you. YOu can try to persuade her, but not force

You can help educate them. You can suggest her mom read some books like In Defense of Food or see Food Inc. or Jamie Oliver’s Food Revoloution. You can suggest your sister eat vegetables, but cannot force her to. Try making games or challenging her— “I bet you can’t eat x many pieces of broccoli!”. Make it fun, not tense. You can also make some meals yourself— especially some that contain the vegetables in them (stews, curries, soups) that can’t be separated. Make some smoothies that have lots of fruits and vegetables in them.

Stay a good example to your sister. Make sure there are vegetables at each meal. Discuss health choices. And for now, just don’t push, let it happen on its own. If this were your own child I would advise differently. Hopefully if and when you have your own, there won’t be these issues at 10— you’ll have started them off the right way.

Best of luck.

Manic Kitchen Maniac Part II (Roast Butternut Squash Ravioli)

Posted on October 13, 2010 by admin

So, I was cooking and baking up a storm… I had limited time before I had to take my preschooler to the library for story time and then afterwards the other two would come off the school bus. I was bringing them over to a friend’s house for an autumn party following pumpkin picking. I knew the ravioli would take some time— an hour and half to create 30 raviolis! It had taken an hour and half (which is really passive time) to roast the butternut squash the day before, so this is a time consuming recipe— hands on time is just about 2 hours. And I’m using wonton wrappers that you can get in the produce section of supermarket. (Faster and easier than homemade pasta, but they’re fresh and delicious.) But, if you have the time, take it or make it if you don’t. These were beyond my expectations (and I was pretty sure they’d be good).

Roast Butternut Squash Ravioli

Filling:

2 1/2 cups roasted butternut squash

2 eggs

1/2 cup fresh grated Parmesan cheese

1/2 tsp fresh ground nutmeg

Maple syrup to taste (approximately 2 tsp)

salt and pepper to taste

Using food mill over a bowl purée the squash. Add the eggs and mix until well combined. Add cheese, nutmeg and salt and pepper. If needed, add maple syrup to taste preference. On a floured surface, place a dollop of mixture on wonton wrapper (about teaspoon for small round, 1-2 tsp for larger square wontons). Brush water along edges, then place second wonton on top, press one edge together well, pick up and while carefully squeezing air out (burp) press the rest of two wontons together. Place the ravioli on a cookie tray dusted with corn meal until your ready to cook. Repeat for desired amount. I made 30 with this recipe and had enough filling for another 5. In a wide pot boil water. Depending on your pot, place about 8 raviolis at a time in soft- rolling boil for about 5 minutes. Don’t crowd, too many might stick together. Place on serving plate, add sprinkle of fresh Parmesan cheese, pour butter sauce over and serve immediately.

Brown Butter Sauce:

Stick of butter

cup whole fresh sage leaves (destemmed)

1/2 cup Parmesan cheese

In a sauté pan melt 1/4 stick of butter over medium-high heat until it starts frothing. Add sage until it crisps. Take off heat immediately and either serve or keep warm. Sprinkle cheese on each individual ravioli and pour butter over. Repeat for each serving. Took photo before the last two were eaten! Butter sauce little over done on last round.

I prepared them before the library and prior to a pumpkin picking hayride with a group of friends and their kids and then actually cooked the ravioli and sauce when we had gathered at a friend’s post-hayride.

The adults loved this as did the kids willing to try it. My youngest wouldn’t yet, but I imagine one day in the not too distant future, he’ll be gobbling them up too. They were divine— I was nervous since I’d never made them before and appreciated the enthusiastic reviews. I actually made them again two days later at another friend’s because she missed out on the gathering and so that my eldest could try some since they were all gone by the time he got round to eating the previous day. It’s hard when the kids are around so many others (there were at least 20 kids) they tend to play and play and not eat even when told it’s time— until they’re absolutely famished. When my eldest son finally did try them, he too loved them.

My Kids Really Eat This

getting kids to eat well in the real world

Category Archives: Uncategorized

Grounded Buffalo Chicken

Wolf in Sheep’s Clothing

Sorry, no posts as of late

Dinner in 10.

I’m a guest chef blogger on S@hmmy’s website! Read it!

Link

This is a really clever and creative collection of recipies and ideas :) great blog!!!

Three Potato, Four

Manic Kitchen Maniac Part II (Roast Butternut Squash Ravioli)