Pinterest Wins

Happy Made-Up Holiday!

In these parts sharing the love is limited to those age 9 and under, but I do love both my readers, so I am going to share a little Pinterest love with you, mainly in the form of recipes.  I've tried a lot of crap recipes (oatmeal muffins I am looking at you), but when I find a winner, it goes straight into the meal-planning rotation.  If it's beloved by all, it even gets its own home in my recipe binder.  Here's a few winners for you to try (sorry, no pictures.  Blogger is being difficult):

Smothered Chile Colorado Burritos.  SO EASY.  Because my crock pot is VERY hot, I don't even bother defrosting the meat first.  Stew meat + enchilada sauce + garlic salt = yum.

Lighter Tastes Like Lasagna Soup.  AWESOME.  I only use 1/4 of a green pepper, as I am a pepper-hater.  And whole-wheat lasagna noodles are not important enough to me to make a special trip to the Walmarts, so I use what I have.  Maybe not as "light", but still very tasty.

Baked Potato Soup.  I am suspicious of recipes that "hide" vegetables.  I think this is a hold over from childhood - after all, the primary veggies in our house were iceberg lettuce, baked potatoes, or corn.  So, I was skeptical of a recipe that subs in cauliflower for half the potatoes.  But it works here and is 100% delicious.  I also love that I don't have to run all over town looking for ingredients.  Another family favorite!  

Finally, a tip:  I have a panini press and have found the downside to it is the clean up.  I *think* it was Pinterest where I read about wetting paper towels and laying them on the hot surface.  Close the lid for about a minute to let it steam, then open and let it cool for another minute or so.  Wipe away the goo & toss those paper towels.  I bet this will work on my waffle maker, too!

I'm Not Even Sure Where to Begin

My little blog, I know I have neglected you.  I know.  You don't need to keep reminding me with your baleful stares and spotty August posts.  I'm back again, and I promise to do better.  We have much to catch up on, so let's begin with a new look for Fall (OK, it's now September, we can proclaim our love for Fall even though it's supposed to be 96 today).

Do you like it?  I think it feels Fall-ish without being too overwhelming.

Anyway....I promise, we will catch up on all the summer happenings, and yes, it feels crazy that summer is essentially over despite the fact that I vividly remember it being June 15th just yesterday, and then feeling like summer was going to be a giant void of packing and moving and unpacking and no fun whatsoever.

I was wrong.

It was mostly about the packing and the moving and the unpacking, but the Fun was there too.  Oh boy, was it there.

So let's begin by showing my geek side, and talking about cupcakes.  Not just any cupcakes, but Harry Potter cupcakes.

Yes.

OK, I can't even remember which cupcake recipe I used exactly...because the blog page I borrowed this from didn't specify, and 2 months have passed since I made these, and I am a giant dork.  I think it was just a basic devil's food cupcake recipe. 

Oh, and let me insert the back story, too.  Harry Potter came out, and some Michigan friends threw a great Harry Potter party.  They asked that you either bring a Harry Potter food, or dress up.  We were already partly packed & I was frazzled, so food it was!  And of course, if it's a party, I have to do cupcakes.  I found a recipe for Cauldron Cakes based on the Felix Felicis potion, and who couldn't use a little more good luck?  I had to modify it a bit because it was blazing hot in my kitchen, and there's no way I could pipe the cauldron handle & have it not melt into a tiny pool of brown goo, so instead of Cauldron 'Cakes, we have just plain Felix Felicis Cupcakes, and boy were they GOOD.  

I won't detail the whole process, but I will say that the secret to the goodness was coring out the center of the cupcake, dabbing ganache inside, then piping in marshmallow filling.  YES.  It was hard not to simply eat the ganache by the spoonful, but when combined with the marshmallow filling and the devil's food cupcake, it was even more amazing. One last time.... AMAZING.    

So there you have it.  Fun party, great food, and I even got to sneak away that Monday & watch the movie in blissful peace.  Yay!  

Going Greek

In an ongoing, somewhat meandering effort to "GET HEALTHY" and "MAKE POSITIVE CHANGE", I've been testing out a few new recipes, and have a found a blue-ribbon winner in the latest Everyday Food.

I was first attracted to it because it's a recipe that Emeril claims to make with his kids, and it sounded pretty innocuous (ie: my kids might actually eat it). As always, I made some changes, but the results were fantastic!!

Emeril's Chicken Patty Pockets

1 lb. ground dark meat chicken (I bought ground chicken, and just assumed it was a mix)

2 large egg whites, lightly beaten

1/2 cup plain dried breadcrumbs (I used Panko, as it was all I had)

1/4 cup finely chopped onion (This seemed like A LOT of onion)

1/4 cup chopped fresh parsley

1 Tbs. minced garlic

1 tsp. coarse salt

1/2 tsp. cayenne pepper

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. ground nutmeg

2 Tbs. olive oil

Pita pockets + lettuce, tomato, cucumber

Minted Yogurt Sauce (forget this, I have a GREAT Tzatziki recipe for ya)

1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt & spices, and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 Tbs. oil (NO! Don't do that! Save the calories!). Divide chicken mixture into 8 portions and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 Tbs. oil over patties (Again with the oil! Wouldn't you rather have dessert??)

2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomato, cucumbers, and Minted Yogurt Sauce, if desired.

Amy's Tzatziki Sauce

1 8 oz container Fage 0% Greek Yogurt

1 cucumber, peeled, seeded & diced

3-4 Tbs. fresh mint leaves, minced

1 clove garlic, minced or pressed

Salt & Pepper to taste

Mix the above & serve with the chicken patty pockets. Also delicious as a dip for pita or veggies.

One patty in 1/2 a wheat pita with veggies & sauce, comes out to about 210 calories!

PS - The healthy living statements are in caps because I always picture them being said by Chris Farley as Matt Foley, Motivational Speaker. Just a little Tuesday Madness.

Fab Friday: February 5

The D has been fortunate to have a very mild winter this year. My friends in the DSM have not been so lucky. So, in honor of cold, frosty weather, I give you one of our favorite recipes. It's cheesy, it's warm, and it's super easy. Although this is from my Cooking Light cookbook, I am going to give you the recipe the way I make it. If you want to use the lower sodium, lower fat mods, go for it. It's good either way.

Creamy Chicken and Rice Casserole

(adapted from Cooking Light)

1 package chicken flavored Rice-A-Roni

1 Tbs. butter

2 1/4 cups hot water

Cooking spray

1 1/2 lbs. chicken cut into bite-sized pieces (tenderloins or breast)

1 cup sliced mushrooms

1/2 tsp. garlic powder

3/4 cup sour cream

1/4 tsp. black pepper

1 can cream of mushroom or cream of chicken soup

Shredded Cheese

1. Spray 2-quart casserole pan with cooking spray.

2. Cook rice according to package directions, using the butter and the hot water. When done cooking, place mixture in a large bowl. Wipe pan with paper towel.

3. Preheat oven to 350 degrees.

4. Coat skillet with cooking spray. Place over high heat until hot. Add chicken, mushrooms & garlic powder. Saute 4 minutes or until chicken is done. Add chicken mixture, sour cream, pepper, and soup to rice mixture. Stir until well blended. Place mixture into casserole dish.

5. Sprinkle with cheese - as much as you'd like.

6. Bake at 350 degrees for 35 minutes.

(image from Finecooking.com)

Note: Have you seen the cover of The Complete Cooking Light Cookbook? I think I purchased it simply because of the delightful looking Blueberry Pound Cake on the cover..... with Vanilla-Buttermilk Ice Cream!! One of these days I'll get around to making it. Being the only blueberry lover in the house is rough. Real rough.

Chimichurri/ Aji/ Mojo Sauce

One of my simple, go-to meals of late is Flank Steak with Chimichurri Sauce. Serve the sauce on the side, or if you're brave, drizzled over slices of the steak. Usually we have extra steak & sauce, so a few days later we use both to make quesadillas. As with many recipes, I think the sauce gets better overnight. It can be very strong/ spicy, will thicken in the fridge, and is really, really yummy.

Chimichurri Sauce

*based on a recipe from Bon Appetit/ epicurious.com

• 2/3 - 3/4 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3-4 Green onions, white part & some of the green
• 1 Jalapeno, seeded & with ribs removed
• 1/2 teaspoon salt
• A few dashes of pepper

**Use the above as a starting point. I don't usually measure the olive oil or vinegar - I just drizzle it in until it looks right to me. I've also made it with white onion instead of green & find it is VERY strong.

Puree all ingredients in food processor until combined.

Fab Friday: October 16

(Photo by Richard Pierce)

With the advent of Fall, my thoughts turn to the delights of comfort foods of all flavors. Being that we are both a dessert-lovin' and apple-lovin' family, this is one of our new favorite recipes - courtesy of Bon Appetit's October 2009 issue. Don't be daunted by the extensive list of ingredients. It's actually very quick to make, and the free-form cake frosting means you don't have to worry about covering every square inch.

Fuji Apple Spice Cake with Cream Cheese Frosting

Ingredients

Cake:

• 3 cups all purpose flour
• 1 3/4 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg
• 1/4 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 3/4 cup (packed) golden brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon, apple brandy, or rum (optional)
• 1 1/2 cups unsweetened applesauce
• 2 medium Fuji or Gala apples (13 to 14 ounces total), peeled, halved, cored, cut into 1/3-inch cubes (I use what we have at home, usually Honeycrisp)
• 1 1/2 cups finely chopped pecans (about 6 ounces)

Frosting:

• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• Pinch of salt
• 3 cups powdered sugar (measured, then sifted)
• Coarsely chopped toasted pecans (for garnish)

• Special equipment: 2 9-inch-diameter cake pans with 2-inch-high sides

Preparation

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch high sides. Line bottom of each pan with parchment paper round. (I know, that part seems like extra work, but I swear those cakes popped right out!) Whisk first 7 ingredients in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between cake pans; smooth tops.

Bake cakes until tester inserted into center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.

Using long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. (You know I don't do this part) Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 11/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling and creating peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 2 hours before serving.

Meatballs!

It's a well-publicized fact that I love Italian food. Pizza, garlic bread, lasagna, fettuccine alfredo, linguine with clams, stuffed shells..... I could go on & on.

One thing I DON'T like all that much is plain red sauce. I have yet to master the art of the red sauce, and I find most jarred sauces to be too sweet or too canned or too.... not right. As such, I also have a bit of distaste for the ubiquitous Italian meatball, which always seems to be paired with red sauce like peanut butter goes with jam.

I've never given the meatball much thought, and yet a few weeks ago I was taken with a recipe from a Cook's Illustrated magazine which I purchased at Costco on a whim. Among other delightful recipes embedded in the pages, it contained one for Sunday Gravy, aka Hearty Italian Meat Sauce. It's rather complicated - involving 3 kinds of meat and the majority of a Sunday afternoon after church. The end result was average (the ribs seemed overcooked and I neglected to add the sweet Italian sausage), but the meatballs - Oh! The Meatballs! - they were a revelation. They'll make you a believer.

Meatballs

Recipe: Cook's Illustrated, October 2009

my notes in italics

2 slices hearty white sandwich bread, crusts removed & bread cut into 1/2 inch cubes

1/2 cup buttermilk

1/4 cup chopped fresh parsley leaves (I prefer flat leaf parsley)

2 medium garlic cloves, minced or pressed

1 large egg yolk

1/2 tsp. table salt

1/4 tsp. crushed red pepper flakes

1 pound meatloaf mix (ground beef, pork, & veal) (Who can find ground veal, much less all three meats together?? I used 1/2 ground beef - not too lean or your meatballs will be dry - and 1/2 pork sausage)

2 oz. thinly sliced prosciutto, chopped fine (This is the secret ingredient!)

1 oz. Pecorino Romano cheese, grated (about 1/2 cup) (I used good ol' Kraft Parmesan)

1/2 cup olive oil

Combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces (this makes rather large meatballs - about the size of a golf ball); roll into balls, transfer to plate, cover with plastic, refrigerate until ready to use.

When sauce is 30 minutes from being done, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Transfer browned meatballs to sauce and gently submerge. Cover and continue cooking until meatballs are just cooked through, about 15 minutes.

The secret really is the prosciutto. The flavor it adds is delightful: a little salty, a little smoky. The meatballs are large so I serve no more than 2 per person, and I froze the leftovers. Just defrost and pop them into sauce on the stove to warm up in about 10-15 minutes.

Bon Appetit!!

Dressing Delight

I generally consider myself to be a smart cookie. And yet, sometimes I am so dim that I am amazed I can remember how to tie my own shoes.

I love salad but generally I'm far too lazy to make it myself. All that rinsing and chopping? Oy. And yet.....In my never-ending efforts towards better living through healthy food, I have been working to combat my natural sloth-like tendencies and break my distaste for salad preparation.
Tonight I made pork chops with spinach salad on the side. The recipe called for marinating the chops in a balsamic vinaigrette -which can, of course, also be used as a delightful salad dressing.

WHY did no one tell me it was so easy to make this creamy, dreamy dressing at home??

Balsamic-Rosemary Vinaigrette

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt,
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

In a blender, combine vinegar, Dijon mustard, garlic clove, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)

I served this on my spinach salad, tossed it all with a little tomato and topped with herbed goat cheese.

Recipe courtesy of Everyday Food

PS - The Des Moines Farmer's Market opens this Saturday. Who's excited?!?!

Fab Friday: April 24 (a little late)

Oops. I must have been overwhelmed by the extreme sunshine and Friday afternoon work projects & forgot to post this yesterday. Sorry.

I love shopping at Hy-Vee. I am always torn because you can't beat Wal-Mart's prices on so many things (cereal.... cheese.... granola bars..... you know what I'm saying). And yet I love Hy-Vee. The people are so friendly. They have an actual butcher counter. It's quiet. And clean. And they carry Method soap in Grapefruit so I don't have to make a special trip to Target. Plus they have a lovely little Health Market section for all my organic food needs. Not that I have many, but I am integrating more soy milk and whole grains into our diets. Sometimes I even stumble across a new specialty item that looks interesting. Today I had to scoop my jaw off the floor when I found these:

These are Olive tortilla chips by Food Should Taste Good. Yep, that's the company name. It says it all, doesn't it? I discovered these when I was in Vegas for work in January - eating at the local Whole Foods for most of my meals.

The olive is subtle, but distinct. I like the sharp bite of Kalamata. It's a really fresh take on the tortilla chip, and if you like olive, I highly recommend them. They offer a variety of flavors including Buffalo, Sweet Potato, and Cinnamon - all with a tortilla chip base. They are Gluten free, Cholesterol free and Kosher. I believe they were either $1.99 or $2.99 for a 6 oz. bag. Run out today and staisfy your snack craving with Food Should Taste Good. You won't be sorry.

VB6

I have been lurking on Facebook for the last few days. I have little to add to the posturing, but find amusement in the silliness that appears before me. I am a 'Fan' of NPR, and I receive news feeds when they post new stories. Today there was a feed on one of my favorite cookbook authors: Mark Bittman.

He's a food writer for the New York Times, and has authored several cookbooks including my personal fave: How to Cook Everything.

The gist of the story is that he has begun advocating a Vegan before 6 approach to eating. My understanding is that this means you follow a Vegan diet (no animal products - meat, dairy, eggs - but lots of veggies & whole grains) until 6pm. After 6 (or whatever your dinner time is) you may eat as you wish. Within reason. Less junk food, more whole food.

I have to admit, I am intrigued. I've been dabbling in thoughts of healthier eating. Soy milk, whole grains, less processed foods - all good things, right? I could sub in soy milk on my cereal and salad with pita & hummus at lunch. But the thought of no cheese until 6pm? Not sure I could pull it off.

Here's another little blurb from Reader's Digest on his plan.

I am also curious about his latest book called Food Matters. He advocates learning more about how the food we eat is harming the environment, how we can make realistic changes, and WHY we should make changes. Plus there are 75 new recipes to explore.

Perfect Chocolate Chip Cookies

My friend Liz bestowed this recipe upon me, courtesy of Cook's Illustrated. I had never seen nor heard of this magazine before, but after reading a single issue I am hooked. I also made these cookies twice in one week, and I am embarrassed to admit how many I ate. Let's just say there is a reason they're called Perfect. Make these, and you'll be the belle of the bake sale!

Perfect Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour

1/2 tsp. baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 tsp. table salt

2 tsp. vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semi-sweet chocolate chips or chunks

optional: 3/4 cup chopped pecans or walnuts, toasted

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl, set aside.
2. Heat 10 tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough a final mix to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop), Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking, Transfer baking sheet to wire rack, cool cookies completely before serving.

NOTES: Watch that butter! It can go from golden brown to black in just a few seconds. Follow the instructions, especially when mixing and resting the butter/sugar/egg mix. Size matters, and I don't think you'll have the same spectacular results if you try to make tiny teaspoon sized cookies. I made one plain batch, and one with pecans. I love pecans, and thought they added an extra layer of buttery, lightly crunchy flavor. Even my husband, the anti-nut, had to concede that the pecan batch was just as delicious as the other.

Egg Noodles

We have recently discovered the delight of fresh noodles. Much like bread is far is easier to make than one imagines, so too are fresh noodles. This is my go-to recipe, courtesy of Mark Bittman's How to Cook Everything. I love that cookbook.

Traditional Egg Pasta Dough

2 cups all-purpose flour, plus more as needed

1 tsp. salt

3 eggs

A few drops of water

Note: I take the easy way and use the food processor, but you can certainly do it by hand.

Combine flour and salt in the container and pulse once or twice. Add the eggs all at once, and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if dough sticks to the side of the bowl.

Turn the dough out onto a dry, lightly-floured work surface and knead until it is smooth, just a minute or two. Add water by the half-teaspoonful if the mixture is dry; add flour if it is sticky. This should be an easy dough to work. Cut the dough into 6 pieces; wrap 5 pieces in plastic.

Roll out with a manual-pasta rolling machine like this:

Cook in boiling water for 3-5 minutes. Your fettucine alfredo will never taste the same again.

Notes from my mistakes:

I usually mix the ingredients in the processor and finish it by hand. If it doesn't ball up in the processor, it's OK. Turn it out on your work surface, and knead it by hand for a minute or two and it will smooth out and come together.

Wrapping the dough in plastic wrap is key. It can dry out very quickly, and becomes really difficult to work with.

Experiment with the settings on your machine. We usually end up with the final roll between a 6 and a 7.

After I've rolled it in the machine, I usually lay the strips onto a cooling rack while I roll out the rest. One of these days we'll make of these:

Beef Stroganoff Recipe

This is one of my favorite cool-weather recipes. Something about Stroganoff just says "family classic". I never had Stroganoff growing up, and was pleasantly surprised when I tried this recipe. Thank you, Everyday Food. As written, this recipe serves 8. I like making this on Sunday, as you can throw it into the slow cooker in the morning, and quickly put the finishing touches on it just before serving. My modifications are in italics.

Beef Stroganoff

2 lbs. beef chuck, trimmed of excess fat & cut into slices about 1/2" long and 3" wide
I use about 1 lb. of whatever chuck-y meat I can find: usually mock tender or top blade steak.

1 large onion, chopped
I use 1/2 onion

1 Lb. white mushrooms, trimmed and halved

Coarse salt & ground pepper

2 Tbs. cornstarch

2 Tbs. Dijon mustard
I omit this. I can't stand mustard.

In a large slow cooker, toss beef, onion, and mushrooms with salt & pepper to taste. Cover, and cook for 6-8 hours. If your slow cooker is turbo-charged like mine, be sure to use the 10 hour setting and turn it off after about 6 hours.

Turn off slow cooker. In a 2 cup glass measuring cup, whisk cornstarch with 2 Tbs. water. Tip crock so that liquid drains to one side. Ladle 1 cup cooking liquid into measuring cup & whisk to combine with cornstarch mixture. Pour into a small saucepan and bring to a boil. Cook until thickened - about 1 minute. Pour gravy over meat mixture & add sour cream & mustard. Mix to combine, and serve over noodles.

Party Prep

Big J is One Today!

I'm going to post all the birthday shenanigans late next week, but wanted to share his cake. I made an Alligator Cupcake Cake from Hello Cupcake.

I made a few modifications - using mini cupcakes instead of regular size (it calls for 24 cupcakes), and I couldn't find the Newman's chocolate cookies they call for, so I subbed in chocolate covered graham crackers.

Here are the cupcakes (baked without wrappers) laid out in the form of the 'gator.

Whipping the color into the buttercream frosting. It called for a 'murky green' color. I mixed leaf green, willow green, a little blue, and a little red - all in the Wilton gel colorings.

Partially frosted. Yes, you see 2 colors of frosting there. No idea what happened. I only made one batch, but did divide it into 2 bags. I thought maybe the heat from my hands warmed up the buttercream, making it absorb more color?

Almost done! The eyes are a marshmallow covered in frosting & dotted with Jr. Mints. The tail looks darker because I scraped off the first round of frosting & repiped it to look a little more uniform. That bothered me much more than the difference in color.

Chocolate covered graham cracker scales, marshmallow teeth, Runts for claws, & Jelly Belly nostrils. You can hardly see the color difference with the other stuff on him.

Happy Birthday to our Big J!

TGIF

I could not be happier that it is Friday.

This means we are ONE day from Big J's first birthday. (this also means I have much to do to get ready)

It is now after 12:30pm, so I am officially on vacation, too. Detroit here we come (OK, maybe not until tomorrow, but I am still excited).

And my kiddos are feeling healthy again, so that is definitely a reason to shout hooray!

In celebration of the end of a long week, Big J's upcoming birthday, and a whole week of vacation, the kids & I met some friends for a late breakfast/ early lunch at La Mie.

O

M

G

I did not know such a place existed in the DSM. The location is tucked into an unobtrusive strip mall facing 42nd street, a block from the freeway. The decor is concrete floors and white walls - very bare and industrial-chic (which means it was a little cold & quite loud from all the hard surfaces).

But the Food! Indeed, it warrants a capital letter! But more of an 'A' than an 'F'. It's primarily a French-y bakery with an expanded menu. Lots of crusty breads, flaky croissants, and gorgeous, shiny tarts. They are open from 7am-9pm (I hear there is an interesting dinner menu), do a brunch on Sunday, and have a limited breakfast the rest of the week. This includes omelets, egg sandwiches, salads, and open face sandwiches. And the usual barista beverages, too. I had an 'omelet' (really just two eggs scrambled, cooked flat & folded), topped with creme fraiche, and accompanied by toast, applewood bacon and sauteed spinach - all for a whopping $5.50! The portions were just right, and the food was all of good quality, cooked well, and plated with care. It was so good I may drag Big Daddy there tomorrow morning. I'm sure this place is busy all the time - but 10 am on a Friday was exactly the right time to visit. There were only a few other patrons in there, and our food was delivered in about 5 minutes.

I can't wait to go back again......

Au Revoir!

ps- I didn't intend for this to be my Fab Friday post, but it is. Oh, it is.

Testing, Testing....

Our bread machine is on it's last leg.

I made lasagna for Saturday's dinner guests, and what goes better with lasagna than fresh bread? Being sans-Breadman, I made homemade/ handmade bread for the first time.

It was so well received that I invested in new (mini) bread pans today.

Mini because we are working on portion control.

These were the inaugural loaves.

Note to self: split dough between 3 pans next time, not 2.

Do you see?

See how they just slid right out of the pans, honey?

THAT'S why you pay the money for quality bakeware.

My house smells delicious right now.

Is there anything better than warm, homemade bread on a cold winter's night?

Someone please pass the butter.

Excuse me, I have to go put on my eatin' pants.

Valentine's Day Madness

I've been bitten by the crafty bug this month.

For Big Sis' Valentine's Day extravaganza at preschool, I leaned on our dear friend MS, and made these:

They are lollipop flowers made with cardstock, glue, and lollipops. I added the leaves, and decided to stamp them (just for fun). I was surprised at how excited I was about the stamping part. I've never had ANY interest in stamping or scrapbooking (or Stampin'!/ Scrappin'!) - just not my cup of tea. But now that I know you can add glitter to your stamping, I may be ready to warm up the teakettle.

I also made these little beauties: My first foray into the exotic world of truffle-making!

Simple to make, but also time-consuming. The key is to keep your hands cold while rolling them. Good lesson learned, but also a very tasty outcome from my first try. These are a mix of semi-sweet and dark chocolates, rolled in cocoa powder. I'd love to try adding a flavor, but all the recipes I saw suggested Grand Marnier or Framboise liqueur, and while I don't think a tablespoon of liqueur is going to make anyone freak out over the WoW, I also didn't want to offend any of my friends. For now I'll just experiment with a few different types of chocolate and maybe see if I can find some high-quality extracts at Williams-Sonoma or Whole Foods. btw - I've been saving those cute little boxes since I found them on sale last Fall for $2 at Michael's. They are perfect for truffles!

This is My Funny Valentine. Ain't he a cutie??

Pizza Dough Recipe

Note: the title is a little deceptive, as the recipe contains a mix of white & whole wheat flours. That's OK by me, as it still had a nice crunch from the whole wheat, while being easy on the tummy.

Whole-Wheat Pizza Dough

Courtesy: Martha Stewart Everyday Food

Ingredients:

1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Directions
Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

**At this point, I just rolled out one ball & froze the other. Top as you wish & bake at 350 degrees for about 18-22 minutes.

Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

Food, Glorious Food

I have tried 2, count 'em: 2, new recipes this week.

Both were so easy that I was left to shake my head at myself, and think "WHY did I wait so long to try that??".

The first was noodles. We received a pasta machine as a wedding gift, and while it has travelled with us from state to state and kitchen to kitchen, it has remained nestled in its box, napping peacefully, just waiting for the day when I would begin to think "homemade noodles: it's what's for dinner".



It's not that I have an aversion to either noodles or kitchen gadgetry. In fact, one glance at my soft delicious center, and you will clearly see that I am a lover of noodles and other carb-filled delights such as french bread and pancakes. Mmm..... pancakes.

Wait, what were we talking about?

Right, noodles. And kitchen gadgets. I love me some kitchen gadgets and take much pleasure in using a variety of kitchen tools. I own a microplaner, for pete's sake!

I always had the impression that noodles required some culinary secret I wasn't privy to. Not so, my friends. Inspired by the noodles my MIL made for our last dinner in Oregon, last week I finally worked up my courage and cracked open my kitchen bible: How to Cook Everything by Mark Bittman. The recipe consisted of ingredients found in the most pedestrian of kitchens. Flour, eggs, a pinch of salt, a dash of water. Blend in a food processor, roll through the pasta machine and boil for 3 minutes. Delicious! Seriously, this is going into the regular dinner rotation.

Cooking Tip: If you want to make a large amount of noodles, or specifically spaghetti, use a laundry drying rack to dry the pasta.

My second culinary adventure was pizza. I know, pizza! Again, I've been skittish around yeast doughs, reading much about how temperamental they can be. I do not like failure, especially when it involves a valuable commodity such as food for my family.

I'd been mulling over trying pizza for a while, and once again Martha Stewart gave me the encouragement I needed. I recently subscribed to Everyday Food magazine ($12 for the year!), and always find something to try. January's edition featured a whole-wheat pizza dough, and it seemed easy enough that even I could pull it off.

An hour and a half after I started, I pulled a bubbly, cheesy, tangy pizza out of my oven. It was delicious! Tonight we took the easy way out and covered it in jarred tomato sauce, pre-shredded mozzarella, pepperoni, mushrooms, and olives. My mind is spinning with possibilities. Artichokes! Roasted garlic! Fresh mozzarella! Roma tomatoes!

Scratch off our Friday night pizza from Papa John's. Mama Amy's Carb-Loving Kitchen is now open for business.

On that note, I think I'll be making another trip to the fridge to carve off a small slice of leftover pizza.