Recipes and Other Adventures

Sneaky Chocolate Chocolate-Chip Muffins

2012-01-25T17:10:00.001-06:00

What's that you ask? Oh, just a grated zucchini... Yup. Zucchini.
I use Aldi's Baker's Choice mix for Chocolate Chocolate-Chip muffins ($1.99), prepared according to directions, adding a shredded medium zucchini (3 for $1.79).

Alex enjoys them in mini-muffin form best. No matter the size, they're always really yummy and really moist, thanks to the zucchini.
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A Perfect Star

2011-12-22T16:30:00.038-06:00

You can make a perfect star with only one cut. Really! Check out this link (bonus history lesson provided free-of-charge)!

I'm going to use it to make some lovely ornaments out of recycled (Trader Joe's) brown paper bags and Aleene's glue using the burnt brown paper bag method and some rubber stamps. I've done it before and it works like a charm. So easy and pretty quick too if you spread out the steps. For best results make sure you're working with a candle (the soot helps the project like a lighter can't), and in a WELL ventilated area.

from: the vintage pearl

Chai Spice Cookies

2011-11-28T17:00:00.000-06:00

I found this recipe in a hand-me-down issue of Better Homes and Gardens. How could you possibly go wrong with chai spice tea and molasses?!

I followed the recipe exactly the first time (stars) but just can't rationalize cut-out cookies in my schedule. Pretty? Sure! Tastes just the same? Yup.

So instead of rolling the dough, I made them like my Great-Grandma's refrigerator cookies and voila - my absolute favorite go-to cookie.

Chai Spice Cookies

Prep: 25 minutes

Chill: 3 hours-3 weeks (or freeze)

Makes: 48 2" cookies

Bake: 10 minutes

Oven: 350° F

2 spiced chai-flavor tea bags, like Stash's Chai Green... mmm

3 cups all-purpose flour

2 tsp. pumpkin pie spice
(or 1/4 t clove, 1/4 t allspice, 1/2 t ginger, 1 t cinnamon)

1-1/2 cups salted butter, softened

1 cup granulated sugar

2 egg yolks

2 T molasses

1 recipe Powdered Sugar Icing (below)

In large bowl, whisk together flour, pumpkin pie spice and contents of tea bags, set aside. The flour mix alone is intoxicating!

In Cuisinart (or large mixing bowl) combine remaining ingredients and beat until light and a little bit fluffy. Add to flour (I usually end up mixing with my hands until I can create a ball of dough to work with.) Divide dough in half.

Here's where I divert from the recipe. Roll each half of the dough into a long cylinder, about 2" diameter and wrap it up in parchment, then plastic wrap, and stow it in the fridge 3 hours, or a couple weeks.

When ready to bake, unroll the parchment and cut off enough to line your cookie sheet. Then cut 1/4" slices of the dough and make round cookies. Bake 10 minutes, remove to a rack to cool. Drizzle in crazy pattern with icing. They're beautiful (super yummy) and everyone marvels that I can have cookies ready at the drop of a hat!

Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

to store: Layer cookies between waxed paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Modified from: http://www.bhg.com/recipe/cookies/chai-spice-girls/

Updated: 12/12/10 (after making 7 consecutive batches in a Christmas baking marathon)

Confetti Mac & Cheese

2011-10-23T17:00:00.002-05:00

Did you know you can make macaroni and cheese from scratch!? I grew up on the stuff from a blue box... but after seeing Alton Brown make it - I had to try it out. I've since modified and modified the recipe. You'd be amazed at how healthy you can make it and it's SO MUCH YUMMIER! I add chopped cooked chicken most of the time and make this a one-bowl dinner. Yum!

Confetti Mac and Cheese
1 pound elbow macaroni or pipette, cooked according to package directions
1 pound frozen mixed veggies (you know, the cubes of carrots, peas and greenie beenies)
Cook pasta according to package directions. When you have 1-2 minutes of cook time remaining on the pasta, add the frozen veggies. Drain and set aside.

Optional: 2 chicken breasts, cooked and chopped

Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
1 tablespoon dijon mustard (I like Trader Joe's)
3 cups low fat milk
1 large or 2 small bay leaf
1/4 teaspoon paprika
1/3 c pureed carrots (this gives it that pretty orange color our children have come to expect)
1/4 c pureed cauliflower (shhh... no one will ever know unless you tell them)
16 oz (4 cups) regular or reduced fat cheese, shredded (sharp cheddar or any mix of cheese you have on-hand)
3 T parmesan cheese
salt and white pepper to taste (black pepper will do, I just like the white because you don't see flecks of black in the pretty orange)

In a large saucepan (or the now empty large pot you cooked the pasta in...) melt butter over medium low heat. Once it stops bubbling, add the flour, dijon and paprika - whisk together to make a smooth paste, cook until this gets just a little darker, or thicker, or starts bubbling in the thin spots, about 3 minutes. Slowly whisk in the milk, making sure all the paste dissolves. Add the bay leaf. Increase heat to medium and simmer (get some little bubbles going, but don't boil, about 5-10 minutes).

Add shredded cheese, stirring until all melted. Add purees, salt and pepper to taste.
Toss in pasta with veggies, and chicken if you want it. Stir well.

Serve hot. Leftovers are awesome.

After

2011-10-22T12:08:00.001-05:00

We ended up taking the sink back. I know. Phooey. After the second one was damaged out of the box, we decided the claims it wouldn't scratch weren't worth the paper they were written on! But, with the new faucet, I hardly notice that the sink is as shallow as it is. Add to that a fully functional (read: not leaking) disposal and even a built-in soap dispenser... and I'm so excited about my re-vamped sink.

And, by deciding against the new sink, we have remaining in the budget funds for a new front storm door. I'm excited about that too. (oh, and those tomatoes came off our plants - we're finally getting yellow tomatoes. And, just like last year, I'm having to baby the plants through our first frosts hoping to glean enough fruit to make it worth buying the gallon pot in the first place - but they're SOOOO yummy!).

I'm Getting a New Sink!

2011-10-15T14:44:00.000-05:00

I'm getting a new sink! It started with the disposal going out, then the faucet started leaking... Stan went for those parts then called from the store to ask what sink I want!

Stay tuned for the "after" photos!!!

Salt Water Taffy

2011-10-13T19:36:00.001-05:00

These taffy's from Trader Joe's are amazing! The swirly ones are red licorice flavor. I think I'm chewing on the best red vine ever - but there's NO red dye!!!

Heavenly.

Orange Jicama Salad

2011-10-09T15:37:00.000-05:00

My Mother-in-Law created this recipe after enjoying something like it at a restaurant. It's crunchy, light and rather unexpected.

Orange Jicama Salad

3 cups jicama, cut into thin sticks

1 can mandarin oranges, drained (reserve 1/4 c juice)

1/2 c snipped parsley

1/2 c sugar

1/4 c juice reserved from mandarin oranges

1/4 c vinegar (I like rice vinegar best)

1/4 c oil (or a little less if using olive oil)

1/2 t salt

Combine jicama, oranges and parsley. Mix together remaining ingredients. Toss to coat. Serve chilled.

Pineapple Chicken with Black Beans and Rice

2011-07-27T13:36:00.000-05:00

Here's a new favorite! Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.

Pineapple Chicken with Black Beans and Rice

2-4 lbs BSCB (boneless, skinless chicken breast)

1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)

3 c rice, cooked according to directions

Cook chicken and steam rice according to directions. I used my favorite Calrose with a dash of wild rice blend.

While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.

Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both. We enjoyed a green salad on the side to round the whole thing out. Yay for protein!

Tomorrow!

2011-07-14T16:45:00.000-05:00

Trader Joe's opens in Kansas City!!! TOMORROW! I'm so excited. I will meet a couple friends (also die-hard TJ's fans) there and track down my already bulging list. Here are some of the staples I'm looking forward to having:

Chocolate Chips
Dijon Mustard
Jarred Garlic (pureed)
Jarred Ginger (that isn't all stringy)
Sourdough Bread (Stan's favorite)
Shaving Cream (like Alba's, only less expensive)
Pink Sauce (no, not spaghetti, this is a creamy roasted red pepper spread)
Tortilla chips with Lime
Pepitas and other nuts
and did I mention Chocolate Chips!? mmm...

And I know there is a long list of other things I have forgotten. Salad dressings and candies and vitamins.

I can hardly wait!

Meat Fork

2011-07-14T16:37:00.000-05:00

This is one of my favorite tools. It's a simple meat serving fork by Oneida that I picked up at Target. It's great for serving meat, but it's even better for smashing bananas or scrambling eggs.

When I make Banana Split Muffins, I use this fork to scramble the eggs and smash the bananas in the same bowl with the oatmeal. In this case, I had 4 bananas to mash for banana bread, so I smashed them on a cutting board.

I'm sure you could use a potato masher - but I don't own one. I use an electric mixer to mash potatoes (in the same pot I cook them in). But, that's another post...

Sharpie Magic

2011-07-14T16:35:00.000-05:00

This is so much fun! Saw a tutorial on CraftGossip and had to give it a try. So simple and very stunning.

I started, then got called away, and found that the ink carries differently over already dried spots. I could play with this method for a long time trying to master it, but the fun is - you don't have to! I do, however, recommend doing this in a well ventilated area.

It washed up really great too. I did heat-set it, with an iron and in the dryer for 30 minutes on high heat. Then washed it in cold. Next I'm curious to see if I can use laundry soap or crayons to create a batik-type relief for a pattern. Could be very cool. Stay tuned!

Summer Night

2011-07-14T16:29:00.000-05:00

On the way home from Stan's 1st softball game. It was beautiful outside!

Frog Eye Salad

2011-07-03T16:30:00.000-05:00

I can't believe I hadn't shared this one yet!! Frog Eye Salad is a favorite cool and creamy dessert. It's also non-dairy (as long as you consider cool whip non-dairy). And it has a fun name. It takes some time, but you can break the steps out to prepare some of it in advance.

Frog Eye Salad
Prep. Time: approx. 2 hours
Serves: 16 (1/2 cup servings)

1 lb package Acini Di Pepe pasta - this is where the dish gets its name, when cooked these little pastas resemble little frog eyes. "Mmmmm.... frog eyes." Makes my son laugh every time.
2 eggs
1/2 c sugar
2 T flour
1/2 t salt
1 (22 oz) can crushed pineapple, drain reserving juice
1 (22oz can pineapple tidbits, drain reserving juice
1 (16 oz) can peaches, drained and chopped
1 (16 oz) can pears, drained and chopped
1 (15 oz) can mandarin oranges, drained
2 c mini marshmallows (optional)
16 oz whipped topping, thawed

Prepare pasta as directed, drain.

In heavy saucepan, beat eggs until foamy, whisk in flour, sugar, salt and reserved pineapple juice. Cook on low heat until thickened - but do not boil. A little simmer in ok, but if you over heat the eggs they will get grainy.

In a large bowl, combine pasta with pineapple sauce. Chill 1 hour, or until cool. While pasta is cooling, chop up fruits.

Combine pasta with cool whip, mallows and fruits. Serve chilled.

Gram's Lemon Apricot Cake

2011-05-30T20:45:00.005-05:00

This is a good old fashioned cake. I say that because it isn't "froofy" like popular cakes - it's humble looking and tastes spectacular. My Gram Yoder made it while visiting us when I was just a child, it made such an impression on my taste buds that I called her as an adult to request the recipe. Boy was I surprised to find it all started with a cake mix! As Gram would say "Awesome!"

Gram's Lemon Apricot Cake
1 lemon cake mix
4 eggs
3/4 c oil (I used part vegetable and part olive)
1/2 c apricot nectar (Kern's or Jumex, you can freeze the other half for your next cake or drink it while baking)

Frosting:
1-1/2 c powdered sugar
3 T lemon juice
lemon zest (optional)

Mix cake mix, eggs, oil and juice on low for 30 seconds. Beat on high for 2 minutes. Pour into greased and floured 9 x 13 pan and bake at 300F for 35-45 minutes (or until toothpick inserted in center comes out clean). While still warm, prick top of cake all over with a fork and drizzle with frosting. Yummy!

Calico Corn Salad

2011-05-30T14:18:00.001-05:00

This veggie side is easy to make ahead of time. Allow the corn to thaw in transit to a BBQ and the salad will stay nice and cold, even in the heat of summer.

Calico Corn Salad
16oz (1 bag) frozen sweet corn
2 medium zucchini, diced
1 large sweet red pepper, diced
4oz can mild chopped green chilies (I get the fire roasted ones)

Whisk in large bowl:
1/4 c vegetable oil (I use olive)
2 T lime juice
2 T apple cider vinegar (or what you have on-hand)
1 t chili powder
1 t ground cumin
1/2 t ground black pepper
1/2 t granulated garlic

Mix dressing in large bowl, add green chilies. Dice zucchini and red pepper. Combine chopped vegetables and frozen corn with dressing mix and stir gently. Allow corn to thaw and serve. Can be made ahead, keep chilled. Serves 6-8.

When I double this recipe, I increase the corn to 3 bags, simply doubling the remaining ingredients. I have also increased leftovers with additional corn on the 2nd or 3rd day.

Herbed Carrots

2011-05-24T18:07:00.000-05:00

My Mother-In-Law found this recipe for my Brother-In-Law's wedding years ago... it's been a family favorite ever since. It makes a great summer side for potlucks and picnics.

Herbed Carrots
3 cups (1 lb) baby carrots
4 T rice vinegar (or 3 T white vinegar)
1 T extra virgin olive oil
1 t dried oregano
1 t salt
1/2 t ground black pepper
1/4 t granulated garlic

Steam carrots to tender-crisp. I steam them in the microwave and like them a little more toward the soft side, but not mushy.

Rinse with cold water, drain. While carrots are still warm, drizzle on remaining ingredients and toss well. Cover and chill, stirring occasionally. Serve cold.
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What's that?

2011-05-09T21:18:00.008-05:00

24 muffins!?! Wow!!

I so rarely get a full 24 muffins out of a batch (even with an ice cream scoop, I'm a little extra-generous) so, I always feel like doin' a happy dance when I do!
Next... re-boot the laundry and prep snacks for t-ball practice tomorrow night. Then go to bed. I need my rest (and so do you)!

Moist Carrot Cake

2011-05-07T19:56:00.001-05:00

Stan's favorite cake (excluding chocolate - that's evidently a class all its own). An easy and fool-proof recipe, courtesy my friend Martha. Omit the nuts for a toddler friendly version.

Moist Carrot Cake
2 c all purpose flour
2 t baking powder
1-1/2 t baking soda
1 T ground cinnamon
2 c white sugar
4 eggs
3/4 c oil
3/4 c unsweetened applesauce
2-3/4 c shredded carrots (or as much as you can smush into the batter)
1 c crushed pineapple, very well drained
1 c chopped walnuts
1 c unsweetened flake coconut

Preheat oven to 325F. Grease and flour a 9x13 pan (I like glass for a crispy crust). Mix together the flour, baking soda, salt & cinnamon. Set aside.
In a large bowl, mix sugar, oil, applesauce and eggs. Beat in flour mixture. Stir in pineapple, shredded carrots, chopped nuts and coconut. Pour into prepared pan.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool.

Frost with Allspice Cream Cheese Frosting.

Allspice Cream Cheese Frosting

2011-05-07T19:55:00.001-05:00

I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion). I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla. This one, however, is the new favorite. I can't imagine anything more perfect with yummy Moist Carrot Cake.

Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla

In a medium bowl, blend all ingredients together. If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.

Steamed Artichokes

2011-04-23T18:43:00.002-05:00

His = garlic butter
Hers = mayo

Ever steamed an artichoke? It's easy. First, a quick lesson on picking one out at the store:

Chose ones that seem heavy for their size. Purple streaks aren't bad, they just mean the plant was exposed to a frost. This can actually make them sweeter! I found these beauties on sale for $1 each!! I can usually find them, in season, as little as $2 each. They are a treat for both Stan and I.

When you get them home, chop the stem close to the bottom of the globe. You can keep this and use the flesh in recipes, but I don't bother. Then, cut the tip of the globe off to make a flat that exposes the petals, like you see above. I typically take of the top 3rd. If you want to get fancy, you can get your a good pair of kitchen scissors and snip the pokey tip off each of the remaining petals, but I don't worry about it. We're grown ups.

Rinse, pulling the petals toward the outside a little to loosen them up. Place face down, snugly with other artichokes in a pot. Put water, 1-2" deep in the bottom with 1 T crushed garlic, 1-2 T lemon juice, and 1/2 t salt. Simmer on low-medium for 40 minutes, or until a butter knife will easily go thru the center of each stem.

These reheat well too. I put them on a plate with a damp paper towel over, or heat in the zip top bag they were stored in. Dip in mayo or melted butter with garlic. Peel each petal off and scrape the flesh off the bottom of the petal with your teeth. Discard remaining petal. When you get to the choke, scrape it all off. Discard. Cut up and enjoy the heart. The best part!

Cheesy Chicken Pot Pie

2011-03-28T20:44:00.002-05:00

A twist on the classic (but easier than ever)! I like to make my own crust, if you have a food processor, it's a snap. Give it a try, you won't regret the extra effort.

Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust

2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)

While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl. It will be thick because your veggies will freeze the soup concentrate. Resist the urge to add liquid.

Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust. You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.

Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown. (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).

Allow to cool a bit, then slice up and serve.

New Rolling Pin

2011-03-24T18:32:00.002-05:00

Isn't it beautiful!? And now that I've found a fool-proof crust recipe, it's being put to good use. We had scrumptious cheesy chicken pot pie with these babies!

Buffalo Chicken Dip

2011-02-28T20:59:00.000-06:00

This one comes from a freezer cooking recipe book. They would have you cook the chicken, then chop the chicken, then cook the sauce... too much. Toss everything into the crock pot and walk away. You'll have enough for a party plus leftovers for freezing. Stan really enjoys zapping a 1/2 c serving at a time for a snack.

Buffalo Chicken Dip
6 boneless skinless chicken breasts (still frozen)
1-1/2 c (12oz) Frank's Red Hot Sauce
32oz low fat cream cheese
2 c (16oz) low fat ranch dressing

Toss all ingredients in a slow cooker on high for 3-4 hours. Push the chicken down and mush the cream cheese around if you think of it. Mostly, just leave it alone.
Once the chicken is cooked (160F), pull it out and shred it. Use this opportunity to whisk the sauce (or whip out your immersion blender like I did, made super-quick work of it). Stir shredded chicken back into sauce.

Serve hot with tortilla chips, carrot sticks and celery sticks. Makes 12 cups.

Freeze leftovers in 1/2 cup portions, frozen flat in freezer safe zip-top bags. Thaw in fridge then heat, or microwave from frozen.

My love affair with eggs...

2011-02-22T19:20:00.003-06:00

I love eggs. They're inexpensive, have a long shelf life, and are insanely versatile. Scrambled, fried, omelet, hard-boiled, deviled, custard, strata, frittata, quiche - and now Souffleed Omelets.

I tried this for dinner (half recipe) with apricot topping and ate more than I probably should have. I'll admit, the returns were diminishing for the last couple bites. Serving this for company, I would likely add a fruit salad or maybe a compote or english muffins or biscuits, something to add a break in texture for your taste buds. But I ate it all. And I don't regret it. It was luxurious- and for what, 2 eggs, some apricot jam, and 15 minutes of cooking. Try it sometime. You won't regret it either.

Here's the description that hooked me:

"These impressive creations are made by separating egg and beating the whites until stiff, as you would for a souffle... A properly executed souffleed omelet has a lovely brown, firm, dry exterior enveloping a soft, creamy, airy center. With the added volume of the beaten whites, you get more servings from fewer eggs and 1 egg per person satisfies most appetites."

Souffleed Omelet (Basic Recipe)
from Joy of Cooking revised 1997
Preheat oven to 375F

Combine and whisk until thick and light:
4 large egg yolks
3 T sugar

In a separate bowl, beat until stiff but not dry:
4 large egg whites
pinch salt
pinch cream of tartar (optional)
***TO WHIP EGG WHITES: Start on low, until whites lose their transparency, then increase speed and move in back and forth motions to whip in as much air as possible. Make sure your beaters and bowl (stainless or glass recommended) are clean and dry - this will ensure the best whip. Don't over-whip, you want whites to hold their peak, but not be dry or they'll become grainy and won't fold in well. Now you know.

Fold the yolk mixture gently into the whites with a large spatula. Melt in a 10-inch ovenproof skillet over medium heat (I used my cast iron skillet):
1-2 T butter
When the foam from the butter has subsided, pour the batter into the pan, spread evenly, and smooth the top. Shake the pan after a few seconds to discourage sticking and then cover the pan with a lid whose underside has been buttered to prevent sticking (or a domed lid to avoid the issue altogether). Reduce heat to low and cook for about 5 minutes. Remove the cover and place the skillet in the oven until the top is set, 3-5 minutes. Either fold the omelet in half or slide it out onto a warmed plate and sprinkle with:
powdered sugar
Serve Immediately

Jam-Filled Souffleed Omelet
Prepare Souffleed Omelet, above, but before folding the omelet, fill with 2 T warm apricot jam mixed with 1 T rum or brandy, or 2 T raspberry jam mixed with 1 t lemon juice. (I spread the apricot mix on top of my omelet and ate it open-face. mmm...)

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Curried Lentil and Butternut Squash Soup

2011-01-18T21:54:00.004-06:00

My dear friend Peggy invited me to an Ethiopian restaurant in Overland Park, The Blue Nile. (Let me just say now, for you skimmers, SO YUMMY! And they have a lunch buffet, so you can try a whole bunch of different things.) Anyway. Since our ministry team returned, over a year ago, I'd been hearing the good (and bad) of Ethiopian food and was braced and very excited for my first exposure. I love curry, and though I do not handle spicy well, I was ready to suck it up in the name of a wonderful shared experience with a friend.

Well, I loved it. All of it. The richness of the flavors, tenderness of the meat, the unique and yummy injera bread (that I will venture to make some day)... it was all so good. For me, the thing that stole the show, was the soup! Soup! I found myself craving it the following day. I attempted to ignore it but the craving persisted. Time for a Google search: "lentil curry butternut squash soup ethiopian" and with a little tweaking, I came up with something close to what warmed us that day. It probably would have helped if I had red lentils instead of just using the green and yellow that were in my pantry (I had lentils in my pantry! I was rather proud of myself). And I used frozen butternut squash instead of preparing it fresh (those things are a serious pain in the butt to peel... I'll let the green giant do the work for me.) If there's some secret, someone please share.

I took a bowl to Peggy and she said she practically inhaled it, so it's passed the 2nd party test! Here you go - my quick and easy version.

Curried Lentil and Butternut Squash Soup

3 T olive oil
2 T butter (unsalted if you have it)
1 onion, finely chopped (optional)
1 carrot, finely chopped (optional)
1 rib celery, finely chopped (optional)
16 oz bag frozen butternut squash
2 t crushed garlic from a jar or 2 cloves garlic, crushed
2 t crushed ginger from a jar or minced peeled ginger
1 T curry powder, Madras (yellow)
1 c red lentils, rinsed and picked over
1 quart (box) chicken or vegetable stock
1 T fresh lemon juice
1 t lemon zest (optional, but probably my favorite part)

Cilantro, chopped

Heat oil and butter in large pot over medium head, cook onion, carrot, celery, garlic and ginger until softened and starting to brown 15-20 minutes. Stir in curry powder, stir frequently for 2 minutes to heat curry through, then add stock, lentils, and partially thawed squash (let it thaw on the counter while you prep everything else). Simmer, covered, until lentils are tender 20-40 minutes. Stir in lemon juice and zest, salt and pepper to taste.

Serve over steamed rice, sprinkle with cilantro and a dollop of sour cream or plain greek yogurt.

Modified from: http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz1BS0BIP00

Taco Seasoning

2011-01-14T18:43:00.000-06:00

Want to know why Lawry's Taco Seasoning is so much better than those other brands?

Cocoa Powder

Yup. It's official. Chocolate makes everything better.

Parsnips... no really, they're good!

2010-12-30T22:45:00.001-06:00

I know, I know... what am I doing raving about root vegetables? I hear you. And honestly, I'm not even sure how this one ended up in my recipe box. But it did. And it's amazing. If you like carrots, that sort of spicy-earthy taste, you'll love parsnips. Love. I hope you'll give it a try.

Creamy Rice with Parsnip Puree and Root Veggies
30-40 minutes, serves 8-10 as a side dish

1-1/4 c rice (I used a mix of brown basmati and my favorite calrose)
4 c chicken or vegetable stock (or broth, just taste before salting the dish)
2-3 medium parsnips, diced should equal 2 cups
2 turnips, diced should equal 1 cup
4 medium sized carrots, diced should equal 1 cup
1 T olive oil
3/4 t salt
Salt and pepper to taste.
Grated parmesan cheese (optional)

If you don't already have one, I strongly suggest splurging on an electric rice cooker- one with a non-stick pot will run you $20-30 at Target. Rinse the rice in the pot then fill with water - determine the right level by putting the tip of your middle finger at the rice level, the water level should be at the first crease on that same finger. A sweet little trick I learned from my brother the chef, works every time!

Start the rice, then on to the puree:

Cut up enough parsnip to make 1 cup. In a large saucepan or pot, heat 1 T olive oil. Add parsnips and toss to coat. Sautee about 5 minutes, until softened but not browned. Add 2 cups stock/broth and cook until reduced by about half. Surface area is the trick here... the bigger the pot, the faster the evaporation.

While that's cooking:

Start a pot of water to boil with 3/4 t salt, then cut up the rest of your veggies. Toss the cut-up veggies into the pot of water and cook 5 minutes. When you do this, put a bowl into the sink and fill it with ice and cold water. You'll drain the veggies then toss them into the ice water to blanch them (stops the cooking and keeps them nice and bright looking).

While the veggies are cooling:

Pour the parsnip and stock mix into a blender (or magic bullet) and puree. If you need to add a little extra liquid, use some of the remaining stock. Here comes the fun part.

Put the cooked rice, puree and blanched veggies all back into the large pot over low-medium heat. Stir to combine, add the remaining stock and season to taste. Serve hot with a little parmesan cheese sprinkled on top. Yum!

Modified from: http://www.epicurious.com/recipes/food/views/Creamy-Rice-with-Parsnip-Puree-and-Root-Vegetables-241352
.

Sweet Potato and Sausage Stuffing

2010-12-30T12:20:00.000-06:00

This amazing recipe is courtesy my sister-in-law, Lindsay. She also contributed the Irish Soda Bread recipe (scrumptious)! We enjoyed this on Christmas and I haven't been able to stop thinking about it - finally emailed her for the recipe and when I read it, couldn't believe how easy it is. It just keeps getting better. Thanks again Lindsay!

Sweet Potato and Sausage Stuffing
Makes a 9x13 pan.

2 boxes cornbread stuffing mix
1 lb italian seasoned turkey sausage (from Walmart, it's $1.08 in the freezer section)
3 ribs celery, chopped
1/3 onion, chopped
1 leek, chopped
3-4 sweet potatoes, chopped
2 cans (about 32 oz) chicken stock
Salt, Pepper and Sage to taste.

Brown the sausage. In large bowl mix with dry stuffing mix, veggies, salt, pepper, and sage to taste. Put in baking pan and pour chicken stock over evenly.

Bake at 350F until potatoes are cooked, 30-45 minutes.

A FlyLady Rally

2010-12-29T17:46:00.002-06:00

FlyLady just annouced her new motto for 2011, had to share. And a big thanks to FlyLady Katie for a quick response with their OK to share this in full with you! For those of my friends unfamiliar with flylady.net, take 7 minutes (set a timer, I mean it) and nose around their site - or just jump in and sign up for a daily digest of their emails like I get. Their reminders help keep our home, our family (and yes, my office) on track.

Dear Friends,

Every year we debut a new motto the last week in December. Usually by December I know what that motto will be. I have asked everyone for suggestions because finding words to rhyme with eleven is not easy. 99.9% of the responses wanted to rhyme eleven with heaven. Last night I still had no clue what our motto was going to be for 2011. When I went to bed I handed it off to my Midnight Editor! This morning I woke up with it! I love it when my Midnight Editor works overtime to keep me from stressing out! Thank you God.

I felt that rhyming eleven with heaven would be putting a level of perfectionism in our motto that would not help us to get moving toward our goal of a peaceful home. You all know how I feel about the word perfect; that adjective is left for heaven alone. That perfectionism is what causes us to procrastinate.

When you look at my cartoon character; you will see that she has on a cheerleading uniform. She is your biggest cheerleader! This is the reason I have turned our annual motto into a rally cry!

Let's Go for Seven in 2011!

For eleven years we have motivated you to do 15 minutes. I have said you can do anything for 15 minutes. Many of you have become immune to 15 minutes; you were overwhelmed by just 15 minutes. I felt that it was time to make up a new game! With our new rally cry; Let's Go for Seven in 2011! I thought you could do lots of things.

1. Set your timer for seven minutes and focus on one thing.
2. Go pick up 7 items to put away.
3. Go pick up 7 items to throw away.
4. Go pick up 7 pieces of clutter to give away
5. Make a list of 7 things that need to be done and set your timer for the first 7 minutes.
6. Make up 7 menus for the next week.
7. Sit down and rest for 7 minutes or read 7 pages in your favorite book.

There are countless ways to use our rally cry; Let's Go for Seven in 2011! Seven is a doable number. Every week we already bless our homes with seven things that need to be done.

1. Vacuum
2. Dust
3. Quick Mop
4. Polish Mirrors and Doors
5. Purge magazines/catalogs
6. Change Sheets
7. Empty all trash cans

We already have seven days in a week, seven dishtowels and 27 Fling Boogie! Let's make it a 7 Fling Boogie! Our FlyBabies on Facebook are having fun with a 7 x 7. Check out what FlyBaby Emma has done with our new motto! 7 x 7 is complete! I must say it is a lot less painless then the 15 minute bingo and the rewards are still great. I think I'll make the 7 x 7 my every day routine after the kids have gone to bed.

7 minutes tidying loungeroom
7 minutes tidying kitchen and dining table
7 minutes washing dishes/shining sink
...7 minute rest
7 minutes rebooting laundry and folding a load
7 minutes laying out clothes/packing bags/making lunches for tomorrow
7 minutes writing a todo list for tomorrow

It will take a mere 49 minutes, then I can focus on me.

I love how creative you all are! Now it's your turn to take "Let's Go for Seven in 2011!" and make it work for you! We can use our sidetracked nature to our advantage. We only have to stay focused for seven.

Are you ready to FLY with Let's Go for Seven in 2011?

FlyLady

P.S. If you don't like our new motto; please don't whine.

--------

You are not behind! I don't want you to try to catch up; I just want you to jump in where we are. O.K.?

Let's Go for Seven in 2011!

Copyright 2001-2011 FlyLady and Company, Inc. All Rights Reserved, No reprint to other email lists or websites without FlyLady's permission. You have permission to forward to a friend.

http://www.flylady.net/

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Cranberry-Orange Chocolate Bread Pudding

2010-12-14T20:52:00.000-06:00

As my friend Helen put it: What do you do when life gives you overdone muffins? Make bread pudding!

Yes, it all started when I overcooked a double batch of muffins. I didn't trust my gut. I'd been baking all day and knew the oven was retaining heat well, but I didn't set the timer at the low end of the recipe time. The top two-thirds of them were still fantastic (but that doesn't make a very nice gift, bottomless muffins) so I needed to find something to do with them. Bread Pudding! Of course. Never made bread pudding before. Since they were cranberry-orange muffins, those flavors were in my search terms and this came up. And I already had a bowl full of orange-cranberry relish!

So I quickly chopped up the 23 day-old muffins (24, minus the one I ate, and the too-dark bottoms) and the rest is history. Now, don't be turned off by all the from-scratch ingredients. Everything can be made in advance, pace yourself. The muffins are supposed to be a little dried out, so day old is good. And you could make the relish a whole week ahead.

Cranberry-Orange Chocolate Bread Pudding
Start with 2 batches (24) Orange-Cranberry Delicate Muffins and 1 batch Cranberry-Orange Relish

Middle
5 oz bittersweet chocolate, chopped
3/4 c orange-cranberry relish
3/4 c chopped cranberries

Custard
6 eggs
2 c milk
1-1/2 c cream
3/4 c sugar
2 t vanilla
1/4 t salt
2 T unsalted butter
1-2 T orange liquer (optional)

Chocolate Sauce
4 oz chocolate - I used 2 oz chopped bittersweet and 2 oz regular semi-sweet chips
1/4 c cream or half and half
pinch salt

Lightly grease bottom of 9x13 glass pan. Cut muffins into pieces, set aside.

Chop chocolate, set aside. In a food processor chop cranberries with relish. Arrange half of chopped-up muffins in one layer in baking dish and sprinkle evenly with chocolate and all of cranberry relish mix. Top with remaining muffin pieces.

In a bowl whisk together eggs, sugar, milk, cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day. (I love make ahead recipes!)

Preheat oven to 350°F. Bake on middle rack, about 40 minutes.

Sauce (takes about 10 minutes):
In a double boiler (small metal bowl set over a small pot of not-quite simmering water) melt chocolate then whisk in 1/4 cup cream and a pinch of salt until combined well. Keep sauce warm, covered.

Serve pudding warm with chocolate sauce and vanilla ice cream. Makes 12 generous servings.

Oatmeal Chocolate Chip Cookies

2010-12-04T22:08:00.044-06:00

Stan's favorite. Adapted from the Quaker Oats recipe for oatmeal raisin (but chocolate chips are SO much better than raisins).

Oatmeal Chocolate Chip Cookies
2 sticks salted butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1-1/2 teaspoons vanilla

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3  cups oats, uncooked
1  cup chocolate chips (or chopped dried cherries, soaked in some warm water to soften)

Preheat oven to 350°F.

In large bowl, or Cuisinart, beat butter, sugars, eggs and vanilla until creamy.

In large bowl whisk together all but chocolate chips. Stir butter mix into flour and oats, then add chocolate chips, mix well.

I use a small cookie dough scoop, or my hands, to form small balls and usually fit 8 at a time on my parchment paper lined 15" cookie sheet. Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack. Cool completely, store tightly covered.

** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy. I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474

Tracy's Orange Chicken

2010-12-03T12:30:00.001-06:00

This is one of our favorite meals. All the ingredients keep in the pantry or freezer so I always have them on-hand!

2 lbs boneless skinless chicken, cut into pieces (breast or thigh, doesn't matter)
2 T olive oil

Combine in small bowl:
1 jar orange marmalade (8-12oz)
2 T soy sauce
2 T triple sec or other orange liquor (may be omitted)
1 T vinegar (I like rice vinegar)
salt & pepper to taste, sometimes I add some Chinese chili paste too!

Heat the olive oil in a large saucepan or wok (I love my non-stick wok!), cook the chicken, allowing it to brown.

When chicken is nearly cooked, add sauce and bring to a boil. Reduce until slightly thickened, about 20 minutes.

Serve over steamed rice with veggie of choice. Serves about 4.

** I won a Smart Chicken recipe contest with this recipe (week 5) and it will be published in a benefit cookbook for St. Jude Children's Hospital!

Delicate Muffins

2010-11-28T16:11:00.003-06:00

I found this in one of my Mom's cookbooks when I was a teenager. My favorite muffin, very simple and very easy to dress up.

Delicate Muffins
2 c all-purpose flour
4 t baking powder
1/2 c sugar
3/4 c milk
1 egg, beaten
1/4 c melted butter

Combine dry ingredients and whisk. Add wet and stir gently to combine, do not over mix.
Bake at 400F for 20 minutes - until just brown. Makes 12.

My Own Variations:
Cranberry-Orange

1-2 tablespoons fresh cranberry orange relish
1 c dried cranberries (orange flavored or otherwise, soaked in warm water before to plump).

Apple-Yogurt
1 apple, chopped small
1/2 c sliced almonds
1/2 t vanilla
1 c plain greek yogurt
(substitute 3/4 c milk with 3/4 c water)

Fresh Cranberry Orange Relish

2010-11-28T16:10:00.001-06:00

Being far away from Trader Joe's, I had to figure out how to make my favorite Thanksgiving condiment. And who knew it was so easy!? You'll want a food processor with a chopping blade. Best made the night before so the flavors have a chance to mingle.

Fresh Cranberry Orange Relish
1 bag cranberries
1 orange
1 t vanilla
1/4-3/4 c sugar

Rinse cranberries and pick through. Add zest from orange. Cut segments from orange and add (no pithy white part - it's too bitter). Add vanilla and depending on how sweet your orange is, sugar to your liking. 1/2 c is safe, but occasionally you need more or less. As good with your Thanksgiving turkey as it is on vanilla ice cream or in Delicate Muffins. Mmmm...

Creamy Curry Chicken

2010-11-28T15:55:00.000-06:00

Grandmother says this is the best curry she's ever had (and that in her 82 years, she's had a lot of curry). It's also one of my sister-in-law's favorite dishes. As a bonus, it's dairy and gluten free (so long as your broth is too).

Creamy Curry Chicken

4 pounds chicken, cut to bite size pieces*

3-4 T Madras Curry Powder (yellow), divided

(2) 18.5oz can Coconut Cream (look for 70% or more)

(1) 14oz can chicken broth/stock

1 t ginger paste (optional)

1 t lemongrass paste (optional)

2 T olive oil

Salt & pepper to taste

Heat oil in large skillet or wok on high heat. Toss chicken to coat with oil.

Brown chicken with 1 T curry powder, salt & pepper. When liquid has almost evaporated, pour in broth and return to a boil for approx. 5 minutes (this should finish cooking the chicken).

Add coconut milk, remainder of curry powder, and remaining seasonings. Simmer on medium heat until thickened. Serve over steamed rice with vegetable of choice.

When it's too hot for this dish, but you still want curry... check out Joni's Curry Chicken Salad. It's our "summer curry".

*I recently doubled this for a big family meal. Instead of attempting to cut up 8 lbs of chicken breast myself, I called to get a price to have it pre-cut and found out they don't charge extra. $2.99/lb to have it cut up for me! What a time saver.

Mashed Potatoes with roasted garlic, rosemary and parmesan

2010-11-25T22:14:00.001-06:00

You know mashed potatoes are good when you fight over who gets to lick the bowl.

This is a conglomeration of recipes, so I'm calling it my own. It's the magic that happens when you read a half-dozen mashed potato recipes on epicurious.com the week before Thanksgiving. You could easily half this, as written it served 13 with only a couple cups leftovers.

Mashed Potatoes with roasted garlic, rosemary and parmesan
4 lbs red potatoes
4 lbs yukon gold potatoes
1 t salt

Wash, trim and cube potatoes (I peeled about 1/3 of them). Cook in salted water until they fall apart when pierced with a fork. Remove from heat and drain, reserving about 1 cup of water.

4 heads garlic (16 cloves), roasted
1 c milk, 2%
4 T butter
1 T fresh rosemary, minced
6 T parmesan cheese
Salt & pepper to taste (I started with 1 t salt and added from there)

Combine above in small saucepan and bring to a low simmer. I used an immersion blender to liquefy the garlic, you could also toss it into a blender. Mix into mashed potatoes, serve. Hope for leftovers.

Roasted Garlic

2010-11-25T22:12:00.000-06:00

This takes all the bite out of garlic, making it oh-so-yummy and almost sweet.

Cut the top off a bulb of garlic, exposing the top of each clove. Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil, leaving some air space (I put the bulb in the middle and twist up the top almost like a chocolate kiss). Bake for 25-30 minutes at 350F.

Use in my favorite mashed potatoes or spread on top of steak like horseradish.

Cuisinart Pie Crust

2010-11-25T21:55:00.001-06:00

I've come to find there are a lot of recipes for pie crust out there... I don't have the patience for most of them. Raise your hand if you enjoy cutting butter into flour. Didn't think so. This, however, is fantastic. Quick, easy, and seemingly foolproof. I've used it twice now, once savory and once sweet - changing only the amount of salt.

Cuisinart Pie Crust
1-3/4 c flour (unbleached all purpose)
1 stick (8 T) butter, cut up
3 T oil (olive)
1 t salt (reduce to 1/4 t for sweet -or- use unsalted butter and add 3/4 t)
1/4 c ice water

Pulse flour, butter, oil & salt until crumbly. Drizzle in ice water and blend just until a ball starts to form.

Dump out onto parchment paper or a sil-pat and roll thin. Place pie pan on top and flip the whole thing over. Fold the extra dough under, all the way around the edge, and pinch. Chill in the fridge before baking, 30 minutes or overnight. Makes 1 double or 2 single crusts.

Tips:
Make sure to cover/seal dough well when refrigerating. You don't want any rogue odors latching on when you're not looking.
To pre-bake shells (like for cheesy chicken pot pie) prick holes around crust with a fork and bake for ~15 minutes at 375F. If bubbles appear, carefully pierce with a skewer and smooth down with a long-handled spoon. You can also put parchment paper in the crust and fill it with dry beans or use pie weights.
If you're feeling fancy, you can seal them with an egg glaze. Just beat an egg, brush it on the hot crust then return to the oven for an additional 5 minutes. (I haven't tried this, too lazy when without is just fine... but now you know what I know).

Breakfast Cookies

2010-11-04T06:31:00.003-05:00

I adapted these from a recipe on the Cheerios website. I liked them, Stan not so much, but he's not really a breakfast person anyway. The cereal on the outside was still a little crunchy, like it would be normally, and the ones in the middle were just part of the cookie.

Cheerios Breakfast Monsters

1 1/4 cup sugar
1/2 cup butter, softened
1/2 cup almond butter (or peanut butter)
1/4 cup water
1 tablespoon vanilla
1 egg
1 cup all-purpose flour
1/2 cup whole wheat or oat flour (toss your oats in the blender until it resembles flour)
1 cup old-fashioned or quick-cooking oats
1 cup dried cranberries (or raisins)
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios® cereal

1. Heat oven to 375°F.

2. In large bowl, stir together sugar, butter, almond/peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. (If you want crunchier finished cookies, bake these now - for softer finished cookies let the dough stand a while.) On large cookie sheet, lined with parchment paper, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick.

3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. DON'T OVERCOOK. Store loosely covered.

Pumpkin Crunch

2010-11-03T17:12:00.009-05:00

A requirement at our Thanksgiving table, this is one of those recipes that has you using 14 other recipes trying to describe it... it's kind of like pumpkin pie, or cobbler, but not really, and sorta like pecan pie, but with pumpkin... when really, it is an awesome dessert in a class all it's own! If you love pumpkin, pecans, butter (who doesn't) and cake, you're in luck. This recipe has it all, is super simple to make, and is always met with rave reviews!

Pumpkin Crunch
1 box yellow cake mix
1 (15 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans (or more)
1 cup butter

Whipped cream, ice cream or whipped topping.

Oven 350. Lightly greased 9 x 13 pan.

Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl. Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

Drizzle melted butter over pecans.

Bake at 350 for 50-55 minutes, or until light golden brown. Serve warm* or chilled with whipped topping.

*Thanks to Megan for bringing it to small group last night, giving me credit for the recipe, and prompting me to finally get it on the blog! And it was SOOO yummy (I think I've been over cooking mine)! Mmmm... yummy!

Breadstick Snakes

2010-10-29T12:29:00.014-05:00

Today is Alex's class party. Not being sold on all the usual sugar and creepy that accompanies Halloween, I have made it my mission to find cool alternatives. Check out these little guys - inspired by these little guys.

Alex helped by rolling and wrapping the dough and by drawing the eyes on (with food coloring markers). I manned the green color mist and the carrot tongues. They each have their own little personality and Alex is so excited to share them with his friends!

We bought wooden dowels at our local home improvement store and cut them to fit the length of my baking sheets. Then I covered them in foil and lightly greased them with a little spray olive oil. We used store-bought breadstick dough and rolled them a little before wrapping them around the sticks. They baked according to directions and I removed them from the sticks as soon as they were cool enough to touch.

All lined up on a baking rack, I held them over the sink and sprayed them with Color Mist in green (they're not kidding about that overspray warning- it's so fine you almost can't tell it's there -until you add water- so be very careful. I laughed when I blew my nose before bed and had bright green snot!). Then, Alex used a food-coloring marker to draw on the eyes. The markers came in a set and were a bit pricey, but they're what really made the whole process interactive for Alex. He was able to help with the dough and with the decorating. He's been complimented by his teachers for having excellent spacial skills, specifically the ability to put facial features where they belong, so I got to employ one of his talents. He did such a great job.

I wasn't going to put tongues on them, but when I explained the project to Alex he informed me "Mommy, snakes have tongues" and I'm so glad he did. They'd just be worms otherwise. I added a little sliver of carrot for a tongue (using a veggie peeler on baby carrots, then just notched a little v out, and I had to cut a little slit in the breadstick with the paring knife before pushing the carrot into place).

We had a lot of fun working on this project together. As Alex drew the eyes on, he would speculate about each snake - "this one's sleepy", "this one's looking up at the sky", "this one's funny". And we managed to get all but the last batch (9 of 36) done between dinner and bedtime. I'd call that a success.

Balsamic Glazed Chicken

2010-10-07T19:01:00.002-05:00

This is another favorite. Seems I can never make too much, as the leftovers never last long regardless the quantity. Even our 4 year old gobbles this up!

Balsamic Glazed Chicken
1-1.5 lbs chicken, cut in strips or pieces
1-2 T olive oil
1/2 t salt
1/2 t ground black pepper

3/4 c balsamic vinegar
1/4 c soy sauce (reduced sodium preferred)
2 T brown sugar
1 T butter (unsalted if regular soy sauce used)

Toss chicken in oil, salt & pepper. Cook in wok until done.

While chicken is cooking, simmer vinegar, soy and sugar in large saucepan or pot. More surface area is better. Whisk occasionally, until reduced and slightly thickened, 12-14 minutes. Remove from heat and stir in butter until melted.

Toss chicken with balsamic sauce and stir to coat. Let stand 5 minutes, then stir again. Serve over rice with veggie of choice. Yummy!!

When the weather's really nice and Stan's looking for an excuse to grill, or wings are on super sale, we'll make this like the original. It's just not necessary to enjoying the full flavor of this simple recipe.

Modified from: http://www.epicurious.com/recipes/food/views/Balsamic-Soy-Glazed-Chicken-Wings-236679

Favorite Teriyaki Chicken

2010-09-26T22:18:00.000-05:00

This is the recipe Stan requests most often (and I keep losing the paper copy, now it's in safe hands - the internet. Whew!)

Favorite Teriyaki Chicken
1-1/2 to 2 pounds chicken, cut in small pieces
1-2 T olive oil (for cooking)

Sauce:
3/4 c water
1/2 c soy sauce (Lite if you have it)
3/4 c brown sugar
1 t crushed garlic
1/4 t ground ginger

1/2 T cornstarch
1/8 c cool water

2 cups rice, steamed. I use Botan Calrose Rice in a rice cooker. If you've never used one, I recommend it highly. They're about $20 at Target, look for one with a non-stick bowl. Rinse your rice first, and then fill the water to about 1" above the rice (about the distance from the tip of your middle finger to the first crease).

Cook chicken in wok or skillet. Once chicken is browned and partially cooked, add sauce. Allow to boil to finish cooking chicken. Mix cornstarch with cool water, add to chicken. Return to boil and stir occasionally until sauce thickens slightly. Serve hot over rice with broccoli. Yum!

***If you can't use corn products, you can skip the corn starch: Marinade the chicken in half of the sauce for 2-3 hours, then cook it separate from the sauce. In another large sauce pan or pot, reduce (boil out the water) from the remainder of the sauce to thicken. Just be careful not to scorch it, since there is a rather high sugar content.

Trader Joe's... in Kansas City... REALLY!!!

2010-09-16T17:28:00.001-05:00

I know! I'm so excited. They're coming, really coming... I'm so happy I could cry! I'll settle for a happy dance and a blog post though.

Read all about it.

KitchenAid's dual fuel double oven range

2010-09-15T20:15:00.001-05:00

Kitchenaid's stolen my heart again. It's BEAUTIFUL. And FUNCTIONAL. The only thing I can't quite wrap my head around is the price, MSRP $2,349.00. Though, I do understand that is a reasonable price in comparison to their other models... it's just more than I've spent on all my current kitchen appliances, combined.

Add this to the list of reasons I must make myself independently wealthy. I'll retire with my new double-oven range and bake, all day, for the rest of my life. I'll be the crazy old cookie lady.

Caramel Apple Dip

2010-08-24T21:30:00.002-05:00

Oh my! This is SO YUMMY, features fresh fruit (that's available year-round) and it's simple too! Thanks to my friend Becca for inspiring me with a similar recipe!

Caramel Apple Dip

2 8oz pkg low-fat cream cheese
1 jar, 8-10oz, caramel sauce (ice cream topping)
1/2 c brown sugar
1/2 c granulated sugar
2 t vanilla
1/2-3/4 c chopped nuts, I use dry-roasted unsalted almonds

4# apples, granny smith or your favorite
2 T lemon juice

Allow cream cheese to soften, mix in sugars and vanilla. Spread in bottom of 9x13 pan. Top with caramel sauce, sprinkle with nuts. Refrigerate.

Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2T cold water (to keep them from browning). Occasionally close bag and toss to coat. Refrigerate.

When ready to serve, put apples in a pretty bowl and set out next to caramel sauce.

Pineapple Brown Sugar Topping

2010-08-08T16:13:00.000-05:00

This is so amazing on ice cream, super quick to make, and doesn't require anything perishable. It's a triple threat.

1 can (22oz) crushed pineapple in natural juice
1/4 lemon juice
3 T brown sugar (I like dark)
1/8-1/4 teaspoon cinnamon

In medium saucepan, combine pineapple with juice, lemon juice, sugar and cinnamon. Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is somewhat reduced, about 3 minutes. Set aside to cool slightly. Spoon 2-3 T worth onto vanilla ice cream, serve.

The original recipe is for banana splits, but the topping is amazing stand-alone. IF you have bananas, and want to add them - more power to you. They were yummy, but not necessary (and, unlike all other ingredients they have a shelf life).

Store any leftover pineapple yumminess in the fridge and reheat for later. (Or dish it cold onto vanilla yogurt as part of tomorrow's lunch. mmm...

Hiring a designer? (or anyone)

2010-07-13T16:33:00.000-05:00

I really enjoyed reading this article, I think the points are relevant to many different professions.

http://www.mcwade.com/DesignTalk/2010/07/hiring-a-designer-eight-things-to-look-for/#comments

Joni's Curry Chicken Salad

2010-06-19T21:15:00.000-05:00

Our Cousin Joni shared this with us for lunch today. Yummy! She was kind enough to share the recipe with me, and I in turn am sharing with you.

Curry Chicken Pitas
2 c cooked chicken, cubed or shredded
1/2 c mayonnaise
1 T honey
1 t curry, yellow or Madras
1 c halved grapes (we had red)
1/2 c chopped pecans
4 green onions, chopped
4 pita breads, warmed, halved
8 lettuce leaves

In bowl, combine mayonnaise, honey and curry powder. Stir in chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon 1/2 c of salad mixture into each and serve. 4 servings.

From: Taste of Home's 2002 Quick Cooking Annual Recipes

Best of You

2010-06-16T22:02:00.001-05:00

Heard the song Best of You by the Foo Fighters on the radio today. I took it to be God asking me "Is someone else getting the best of you". Not exactly the original intent of the song, but that's how it touched me today.

I'm also reading Crazy Love in small group right now and God's really been tugging at my heart to spend more time with Him. Reading the Bible, sure, but specifically, spending more time listening to Him. Just being quiet in His presence. I don't admit this often, but I do believe that God has spoken to me. (why do I think that makes me sound crazy) At my lowest times, He has whispered to my heart what I've needed to hear most. Comfort and wisdom no person could provide.

In the book, there's a challenge that's stuck in my head. The author relayed the parable of the sower... if you don't know the story, it's explained here. He says: Don't assume you're good soil.

Don't assume you're good soil.

Analogous

2010-06-14T14:54:00.001-05:00

Have you ever gone to use a word, then decided your audience wouldn't receive it the right way? I hate having to dumb down my vocabulary for business, but I'm regularly given a hard time for using "big words". So tell me... is this really so much that I must be mocked for it?

conceptualized
multiple competencies
delineate

I was going to use the word analogous today (it was honestly the first word that popped into my head) but instead I jammed on the backspace and said "just like". Do you know how much I attempt to avoid the word "like" as a rule?

Maybe that's just me rebelling against my Valley Girl roots.

Galations 6

2010-06-13T09:49:00.001-05:00

¹Live creatively, friends... ^4-5Make a careful exploration of who you are and the work you have been given, and then sink yourself into that. Don't be impressed with yourself. Don't compare yourself with others. Each of you must take responsibility for doing the creative best you can with your own life. (The Message)

communion station?

2010-06-12T20:10:00.000-05:00

Our church worships in a gymnatorium (aka sanctuasium). We have our own building, it's just the design of the church... community center by week, church by Sunday. I saw this murphy desk in a catalog and thought it would make a neat little communion station... then the tireless volunteers who set up communion each week wouldn't have to set up tables... just unlock and fold down. You could build them custom, so they barely stood off the wall at all - or get really snazzy and build them into the wall from the get-go. It's a thought anyway.

Rosemary-Skewered Artichoke Chicken

2010-06-06T16:52:00.000-05:00

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce

Rosemary-Skewered Artichoke Chicken

Some modifications from the original recipe:
We use marinated artichoke hearts instead of plain, dry herbs, including rosemary, in the sauce to taste.
We also use regular wooden skewers (soak in cold water to keep from burning when you grill).

Pasta with Garlic and Lemon Sauce

2010-06-06T16:51:00.002-05:00

Stan actually found this recipe. He wanted Olive Garden but didn't feel like paying for it... we always pair this with Rosemary-Skewered Artichoke Chicken.

Pasta with Garlic and Lemon Sauce

1 lb. linguine or fettuccine
2 garlic cloves, minced
Zest of 1 lemon
4 tbsp. butter
1 c. heavy cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
2 tbsp. lemon juice

In a saucepan over medium heat, melt the butter and cook the garlic and lemon zest until very fragrant.Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding half the Parmesan cheese and all the lemon. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Chinese Chicken Salad

2010-06-06T15:50:00.000-05:00

Get out the biggest bowl you own! Then be amazed at how fast this disappears...

Chinese Chicken Salad
1 cabbage (nappa if the recipe will be consumed same-day)
2-3 chicken breasts, poached and cut into chunks
2-3 packages ramen noodles (oriental or sesame chicken flavor)
1 c rice vinegar (or 1/2 plain white and 1/2 rice)
1/2 c oil
1-2 c frozen peas
2 cans mandarin oranges, drained
sugar, salt & pepper to taste
1/4 c sliced almonds
1 can water chestnuts (optional)
toasted sesame seeds (optional)

Crunch up noodles in medium bowl, add juice from oranges, oil & vinegar, and seasoning packets from noodles. Stir and let sit.

Chop cabbage, combine in large bowl with chicken, peas, almonds and oranges. Add noodes and mix. Serve cold with almonds and sesame seeds sprinkled on top.

Taco Soup

2010-06-06T15:24:00.004-05:00

We call this chili in our household. It's a great addition to a baked potato bar, turns into nachos on day 2, and is super easy to make (you can even freeze it)!

Taco Soup

In a large pot:
Brown 1 lb ground beef with 1 packet Taco Seasoning, drain excess grease

Add following and simmer for 20 minutes or more:
1 pkg ranch dressing mix
2 28oz cans diced fire roasted tomatoes (I love Muir Glenn brand)
1 can chili and lime Rotel
1 can cream corn (and sometimes some extra corn from a bag of frozen)
1 can dark kidney beans, drained
1 can white kidney beans (cannellini), drained
2 cans black beans, drained
2 cans pinto beans, drained

We like to top this like it's a taco... sour cream, shredded cheese, diced tomatoes, chopped cilantro. It's a lot of fun to serve buffet style, letting everyone top their own bowl. You can even make it vegetarian, or add TVP to stretch your meat.

Because I can keep the ground beef frozen and the cans always on hand, this is a go-to recipe, especially in the winter. I keep all the cans for a single batch tied up in a grocery sack in my pantry and I toss the empty cans back in the bag as I make the recipe for easy clean up.

Apricot Gelatin Salad

2010-06-06T15:10:00.000-05:00

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess. It should, however, be enjoyed all the same:

Apricot Gelatin Salad

1 5.5oz package orange or apricot jello

1 envelope plain gelatin or 1 small package jello

1 cup boiling water

1 20oz can crushed pineapple

1 8oz package cream cheese or cream cheese substitute

1 15oz can apricot halves, drained & chopped

1 carton whipped topping, thawed & divided

¼ cup chopped pecans

In large bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin.

In food processor or blender, beat cream cheese and pineapple juice until smooth. Combine with gelatin mixture. Chill until set.

Before serving, fold in apricots and whipped topping. Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip. It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.

Chewy Wheat Crackers

2010-06-06T15:05:00.000-05:00

This recipe is from Grandmother Searls. Use high-quality whole wheat flour for the best results.

Chewy Wheat Crackers
2 whole wheat flour
2 c oats (quick cooking or chop up regular rolled)
1 t salt
2 T sugar

1 c water
8 T butter
Combine above in a glass measuring cup and microwave until butter's melted.

Stir together, knead only to combine. Divide in half. Pat into 1" thick disc, roll to desired thickness. (thicker for chewier flat-bread, thinner for crispy crackers). Cut diagonally to make "diamonds" or use cookie cutters. Bake without removing negative area, they will pull apart when cooked.
Sprinkle with sesame seeds, coarse salt, or brown sugar and cinnamon. Lightly roll to embed topping.
Repeat with other half.

Bake at 350F for about 20 minutes.

Store in an airtight container.

Steamed Artichokes

2010-06-06T14:59:00.000-05:00

Stan and I love steamed artichokes. Here's how I prepare them.

At the store:
Choose artichokes that seem heavy for their size. Purple discoloration on the petals just means it was exposed to a frost, but do make sure the stem doesn't show any signs of mold or rot.

At home:
Rinse well and cut off stem at base. Cut off top 1/4 and trim petal tips with scissors (I don't always do this, but it makes them pretty and less "pokey").

Stand, stem up, in 1-2" of water in a pot (arrange so they hold each other in place). Add some crushed garlic, salt and lemon juice. Bring to a gentle boil with lid slanted so that some steam can escape. Cook until tender, test by pushing a butter knife thru the base - if it goes all the way in, you're done. Usually, 30-45 minutes.

Use tongs to pull them out and turn them petal-side up. Dip in garlic butter or mayo and scrape the meat off with your teeth. When you get to the "choke", scrape it off with a spoon and enjoy the heart. I buy 1 artichoke for each of us.

Apple Sausage Strata

2010-06-05T16:20:00.000-05:00

I created this for Christmas brunch 2003. It was something I could just wake up and pop in the oven, and it was a big hit. I've since made it for retreats and family gatherings with rave reviews. (It's easy too.)

Apple Sausage Strata
1 loaf french bread, sliced 1-1/2" thick
10 large eggs
3 c half and half (if you use non-fat, spray the pan with cooking oil)
2 t dijon mustard
1 t salt

Lay bread slices to cover bottom of dish, cut to fill smaller spaces.

Whisk together eggs with half and half and seasonings, pour over bread. Let sit covered overnight, or at least 2 hours.

Topping:
2 c grated cheddar cheese
3 apples, diced with peels on (braeburn are my favorite)
2 c cubed smoked turkey sausage (or turkey kielbasa)

Top bread with some cheese, then apples and sausage and more cheese. Bake at 350F for 30 minutes covered with foil, then remove foil and bake until bread springs back in middle (20-30 minutes more). Cool 5 minutes. Serve hot.

Serves 8-10 hungry people.

Peach French Toast Bake

2010-06-05T16:01:00.000-05:00

Make this breakfast the night before... stumble out of bed and pop it into the oven. TahDah!

Peach French Toast Bake
1 loaf french bread
4 whole eggs
4 egg whites
1 c milk
1 t vanilla
5 c frozen sliced peaches
1/2 lemon or about 1-1/2 T lemon juice
3 T brown sugar
1/2 t cinnamon

Spray 9x13" pan with cooking spray. Slice bread about 1" think and cover entire bottom of pan. Mix eggs, milk and vanilla. Pour over bread, pressing down on any bread that floats and using little pieces of bread to fill in all gaps.

Toss the still mostly frozen peach slices with lemon juice and brown sugar. Arrange in a single layer on top of bread and sprinkle with cinnamon. Refrigerate, covered, overnight.

Bake at 350F for 20 covered with foil then 20 minutes uncovered, or until bread springs back in middle.

Pipette

2010-06-02T20:39:00.001-05:00

It's not a shell, it's not an elbow, it's... a shelbow? It's Barilla's Pipette and it's fabulous. New favorite pasta for Macaroni and Cheese, hands down. Go get yourself some.

Tom Ka Gai Soup

2010-05-27T22:35:00.000-05:00

My favorite Thai dish. A yummy blend of creamy and lime, spicy and smooth. I could eat a whole bucket of it- and now I can make it instead of shelling out $7 for a measly bowl.

Tom Ka Gai Soup

16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste

Combine broth, salt, lemongrass, galangal and bring to a boil. Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients. The longer you simmer, the better it gets.

I love this served over steamed Botan Calrose rice.

Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html

Cindy's Cheesecake Cups

2010-04-08T21:51:00.000-05:00

A dear friend told me the other day that she'd never made cheesecake... and I don't blame her. Spring pans and water baths and all that... it can be daunting. What most people don't know is that you can make cheesecake without all that fuss. You just need the right recipe! Voila! These are a family favorite. Dress them up and they're the bell of the ball!

Cindy's Cheesecake Cups
3 8oz packages cream cheese (low fat works well)
3 large eggs
2/3 c sugar (half spenda's ok)
1 T vanilla
1 t lemon zest (optional)
1 box Nilla Wafers
foil muffin liners
1 can pie filling/topping of choice

Beat together eggs, sugar, cream cheese (softened), vanilla and lemon zest.

Line muffin pans with foil liners. Place 1 Nilla Wafer in bottom of each cup.

Fill 1/2-2/3 full, bake at 350 degrees F for about 20 minutes, until tops are drying, but not cracked. Remove from oven and cool completely on wire racks (cakes can be frozen at this point).

Serve chilled, topped with pie filling. Makes about 24.

Variation:
Pumpkin Cheesecake Cups
3 8oz packages cream cheese
3 large eggs
3/4 c sugar
1 c pumpkin puree (pack pumpkin)
1-1/4 t cinnamon
1/2 t ginger
1/2 t nutmeg

Follow directions above.

Sour Cream Top:
16oz sour cream
1/3 c sugar
1 t vanilla

Mix well, spread over hot cakes and bake additional 5 minutes. Cool on wire racks, serve chilled.

Easter Bread

2010-04-08T21:35:00.001-05:00

A Russian Easter Bread (round) and Challah (long). They were marvelous! The Challah's tried and true. The Russian Easter Bread is a new recipe but sounded really interesting, from Epicurious.com. It's dense, and sweet and Granddad's fresh whole wheat flour is what really made it WOW. Grandmother said that I would have won a blue ribbon on the Challah, it was funny to inform her that I already had! Hooray for a home-made Easter.
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Process This

2010-04-02T22:03:00.000-05:00

Ran across this neat food-processor cookbook while searching bread recipes for Easter.

I think I'll save her Portuguese Farm Bread recipe for another time though. This year, I think Easter's going Russian. I know how much I love challah bread, so this sounds really yummy!

Tomorrow I have a date with my breadmaker.

Blessing my Family

2010-04-01T12:24:00.002-05:00

So, I've learned something that I want to share with all my friends:

HOUSEWORK DONE INCORRECTLY, STILL BLESSES YOUR FAMILY!

And on that note, some confessions:
I have removed my makeup with a cotton pad and then used it to wipe down my vanity.
I have quickly swiped a dusty baseboard with a clean piece of toilet paper (dust flushes)!
I have used my son's worn-but-not-actually-dirty sock to mop up drips from bathtime.
I have scrubbed the toilet bowl without any bowl cleaner.
I have used a piece of dirty laundry to wipe down the top-inside of my washing machine before tossing it in the load.
I have used a baby wipe to clean the inside of my car (not the windows) while at a stop light.
I have used waterless hand sanitizer to get ink off hard surfaces.
I have scrubbed only the bad spots on my floor with the sink sponge before tossing it and getting a new one.
I have used the spent hand towl from the half-bath to wipe down the entire bathroom with just water before laundering it.

And you know what - it's working. I do what I can in the moment and there's some level of forward movement. I throw more away. I keep less. I give more. I sell more. I clean less. Because, as it turns out, you really can't clean clutter - you can only move it. So. I'm chosing to move it right out of my house!

While these specific tips haven't come from flylady.net, the concept has. You're not behind, jump in where you are. Fling Boogie. Fire Drill. Weekly Home Blessing. Zone Cleaning. It has taken time, but I have built some core routines and am proud to say that my sink is shiny, my dishes caught-up, the laundry managed, and the house is closer to being on auto-pilot each week. I don't feel guilty about the "hot-spots" that still exist, I don't feel the weight of mountains of clutter or laundry, and I don't have CHAOS (can't have anyone over syndrome). I'm rather quite enjoying coming downstairs for work each morning and seeing my lovely entry table clear except for the lovely vase and flowers on it!

And my sweet hubby and son are joining in, whether they realize it or not. My behavior (improved attitude about cleaning in general) and routines have rubbed off on them. Hooray for teamwork and a happy, mostly clean, home.
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Crochet Trim

2010-03-25T20:55:00.002-05:00

Ah! Check out my trial run... This is so much fun, I feel like I'm rediscovering a lost art... And in the same translating my current crochet abilities to a new end product (without getting all crazy and making real clothes. which require patterns. phooey.)
Now I need some fun flannel, borrow the serger from my MIL (Get her to do it, actually. I'd be mortified if I broke it.) Baby blanket, burp cloth... I might even jazz up a sweater or t-shirt. Ooohhh... The creative juices are flowing now!

marketing

2010-03-11T17:33:00.002-06:00

Heating and Cooling company with temps displayed in the back window of every service van... I love it!

PB Oatmeal Cookies

2010-03-07T20:20:00.000-06:00

Pulled this recipe off the Rumsford jar:

Peanut Butter Oatmeal Cookies

Blend/whip together:
1/2 c (1 stick) salted butter
1/2 c peanut butter (I used crunchy, mmm...)
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1/4 c milk

Sift/whisk together:
1 c oatmeal
1-3/4 c all purpose flour
2-1/2 t baking powder
1/4 t salt

Stir butter mixture into flour mixture. Drop by tablespoonfuls onto parchment, use fork dipped in warm water to make criss-cross pattern. Bake at 375F for 7-8 minutes. Makes about 3 dozen.

two.sentenc.es

2010-02-26T10:33:00.001-06:00

New e-mail policy.

I like this concept. Treat e-mail more like SMS, assume a character limit. Instead of trying to track characters, just limit sentences- maximum 5 sentence response.

I love the power of e-mail. When I started in my current position, I quickly realized that my boss responded to e-mail from his blackberry +90% of the time. I started posing my questions to him in multiple choice; A, B, C. I got responses from him faster than any of my peers, even on complex issues.

p.s. Each of the choices I posed to my boss were answers I was happy living with. He had control and I always won.

Sailboats (part 1)

2010-02-25T12:53:00.000-06:00

So, there's been an utter lack of real posts here lately. A recipe, a link, a musing... but nothing with substance that's truly my voice.

Well, in the process of cleaning out my inbox I ran across this conversation with my dear BFF and thought, surely, other people will laugh/cringe with me. I can't possibly be the only one with this fear. So, here you go, another piece of me. (I'll have you know that when it comes to the ocean I am, afterall, that small.)

BFF: Sail boats are very peaceful by the way. I don’t know why they scare you either. Have you really escalated to that kind of control chica that you can’t let go enough to let a boat buoy you up? Lol! What would Dad say? Or is “The Other Woman” different from a Sailboat?

ME: And yes, I am totally, completely, freaked out by sailboats. For that matter, I'm totally, completely freaked out by 3 meter diving boards. A sail boat, a real one that is, asks you to not only conquer that fear, but to grasp it going 30 miles an hour on the open, and unpredictable, sea. Without a seat belt, roll cage, or helmet. I trust mechanical things more than I trust the ocean. If I want to feel the wind in my hair, I'll ride a rollercoaster.

See... I've hit water the wrong way from three feet and it's painful. Pain you don't easily forget, painful. Add speed, and many other variables, and my brain says "run away". So sailing... thanks, but no thanks. The boats are very pretty, and I've even step foot on a lovely catamaran while docked at the long beach boat show and found myself wondering for real if I could give up everything else and live on it. But no. I would want to idle in the harbor. Stan would want to see how fast it could go (and that means I'd be hanging out in the dinghy until he got back to the harbor).

My Dad's boat sorta freaks me out, except that I know that the walls of it are filled with foam so that even if it completely filled with water, it would still float enough for all the passengers to stand waist-high in water - inside of it. Which, funny story... we changed our course on the way back from Catalina once, to check out a whale we saw in the distance. My Dad wasn't paying attention to the waves... he was steering into them (ish) and I was standing in the open front taking pictures (not looking where we were going, he was driving, or so I thought). And a wave came over the bow. Completely. A 4" wall of water, right over the front edge. I was drenched. Shocked and drenched. None worse for the wear, thankfully.

But you must respect the water. The water is NOT your friend. It has no compassion, nor do the critters contained therein. Bah.

If that makes me a control freak, so be it. I prefer my water chlorinated, with high visibility and minimal unknowns.

Now. I'm going to go heat up my lunch and let my blood pressure reduce. Just talking about it freaks me out a little. I'm able to not think about this stupid fear any other day of the week. Seeing a sailboat doesn't freak me out, but having to dissect the fear, that's a little different. I'll just look at the pretty picture. Thanks.

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There's a Hummus Among Us

2010-02-15T22:07:00.002-06:00

My favorite hummus recipes... You'll want a food processor for these - borrow one if you have to (or do like I did; piece-meal the individual parts on eBay and pay less than half retail price).

Cilantro-Lime Hummus

Unlike traditional hummus, this is a low-fat alternative, since it does not contain any tahini. Critics of hummus and cilantro have both devoured this recipe. Great with a Mexican menu. Often found with the label "I'm not Guac." when I share it with friends.

2 15-ounce cans garbanzo beans, drained and rinsed (peeled if you have time)
1/2 cup low-fat sour cream
1 bunch fresh cilantro (washed, tearing the bunch off the stems in one big twist, discard stems)
1 small garlic clove, chopped - or 1 heaping spoon jarred garlic
3-5 T fresh lime juice (2 medium-large limes)
3/4 teaspoon salt

Purée chickpeas with sour cream, garlic, lime juice, and salt in a food processor, add cilantro and blend until smooth. (peeling the chickpeas will give a smoother end product; grab them with thumb and 2 fingers, point of pea pointing toward the palm of your hand and squeeze, toss the skin into a bowl nearby and trash).

Serve with pita or tortilla chips and carrots. Red bell peppers are also yummy!

Can be prepared 3 days ahead. Cover and refrigerate. Most people seem to enjoy this best cold.

(Modified from Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks)

Low-Fat Lemon Hummus
This is so fresh and light with all the lovely flavors of a traditional hummus.

2 heaping teaspoons jarred garlic (or 2 large garlic cloves, chopped)
1 15-ounce can garbanzo beans (chickpeas), drained
2 T plain nonfat yogurt
2 T tahini (sesame seed paste)
2 T fresh lemon juice
1 teaspoon ground cumin

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper (I like white pepper). Transfer to a small bowl and serve with pitas/ pita chips and veggies.

Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

(Recipe from Hummus with Yogurt and Lemon)

Pretty Snow

2010-02-05T09:58:00.002-06:00

How to use a semicolon

2010-01-28T08:39:00.000-06:00

http://theoatmeal.com/comics/semicolon

This guy is so weird, but you won't easily forget how to use a semicolon!

20 worst passwords - and my new favorite toy

2010-01-26T11:53:00.000-06:00

A new article showing the 20 worst passwords, and my new favorite toy, Wordle!:

Go... Somewhere!

2010-01-01T15:45:00.001-06:00

Picture of the sign for our Go! message series at church. Very cool.

Tangy Cranberry Meatballs

2009-12-31T20:01:00.000-06:00

I love this recipe! Serve over baked potatoes with your veggie of choice and it makes enough for 2 meals + some leftovers! I've made some modifications from the original recipe, here's my (better) version. Lovely spooned over baked or mashed potatoes.

Tangy Cranberry Meatballs
400 degrees - 16 minutes

2lbs lean ground beef (or turkey, or a combination)
1 pkg stove top stuffing mix (I like the whole wheat)
1 cup water
2 large eggs

1 bottle (16 oz) barbecue sauce
2 cans whole berry cranberry sauce

In a large bowl, combine meat, stuffing mix, eggs and water. Roll into 1-1/2" balls and place on foil-lined, greased (spray olive oil) cookie sheet. You should have about 60 meatballs. Bake at 400 degrees F for 16 minutes.

While meatballs are baking:
Combine in large pot or saucepan the cranberry sauce and bbq sauce over medium heat, stirring well to melt the cranberry jelly. When meatballs are cooked, remove from oven and stir into sauce in pot. Serve hot.

Saving a batch for later: (possibly my favorite part of this recipe)
Reserve half of the sauce and half of the meatballs before combining in sauce. Put sauce in a quart freezer bag, lay flat. Place cooled meatballs in gallon freezer bag with sauce bag on top. To serve: Thaw sauce and meatballs then combine in pot. Cook over low-medium heat until warm. Serve.

A Return To Slavery...

2009-12-18T11:09:00.000-06:00

One Progressive Step at a Time

Interesting blog post you might check out.

-Strip away the rheteric, boil it all down; forcing one person to do something for the benefit of another = slavery. Makes you cringe, right?

-Punishing the young. Not typical; watch out young people. Oh, yeah, and you rich capitalist buggars too- but then, you're accustomed to being in the government's sights.

Contact your Senator or Congressional Representative now. Tell them you don't want their idea of health care reform. (personally, I'm for tort reform and allowing insurers/policies to travel across state lines instead of this comprehensive hooey - if after 5 years of reform we still don't see improvement, then consider a complete government run overhaul) See, I'm in that 70% that works for a company that provides really great insurance - and I wouldn't have accepted their offer unless it did. It's call choice. Use it or lose it...
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Free eBook - What Matters Now

2009-12-16T11:14:00.000-06:00

Thought you might enjoy reading this eBook. What Matters Now

It's a bunch of 1 page musings on what matters now (Vision, Generosity, Ease, Meaning, Dignity, Fear, Enrichment, 1%, Excellence, etc.) by people like Seth Godin, Jessica Hagy, Hugh MacLeod, Elizabeth Gilbert, Chris Meyer, and a whole host of other big thinkers. And well, if you don't enjoy it, no loss - it was afterall free!

Cranberry Apple Compote

2009-12-06T14:44:00.002-06:00

This is AMAZING over french toast (egg-nog or other) and has become a staple for Christmas brunch.

Cran-Apple Compote
2 c apple cider
6 t light corn syrup (you could also use maple syrup)
2 T dark brown sugar
6-8 T unsalted butter

3 apples, diced
2 c cranberries, washed and picked over
1/2 c granulated sugar

1/2 t vanilla

Whisk apple cider, syrup and brown sugar in heavy saucepan over high head until reduced to about 1 cup (about 15 minutes). Add half of butter and whisk until melted. Remove from heat.

Melt remaining half of butter in large skillet over medium heat, add apples, sauté 2 minutes. Stir in cider mixture, boil until syrup consistency (about 6 minutes). Stir in vanilla. Serve warm.

Executive Presence

2009-11-19T13:22:00.000-06:00

Forget Executive Presence, we're talking presence, period. These are good things for everyone to be mindful of and try to improve on. Pretty straightforward too:

http://blogs.bnet.com/ceo/?p=3193&tag=content;col1

FABULOUS topper

2009-11-18T12:47:00.001-06:00

I know it's just an infatuation, but look at this amazing jacket by Ann Taylor!!

I love Ann Taylor clothes, classic, streamlined, but not too simple... mmm... now, just how to afford them! At least window shopping is free.

Funny Bones

2009-10-31T12:31:00.001-05:00

Found this in one of Epicurious' recipe collections for Halloween, thought it was an adorably light-hearted take on traditional Halloween goodies! It was a big hit at Alex's school party and was rather quite easy to make.

I used 50/50 white chocolate chips and almond bark to reduce the cost (and because I had leftover almond bark to be used up). I also made my own double boiler by using a pot half-full of water on low with a SS bowl over. Make sure you don't exceed 120 degrees F or you'll wreck your chocolate!! Use a digital or candy thermometer if you're not sure. I used a plain ol' dinner fork and was able to turn out 200+ of these in about 2 hours. Hubby helped putting on mallows after I finished the trial run batch worth. I stored them in airtight containers with parchment paper between the layers for 1 week before packaging (as seen above).

I'm reminded, once again, never to play with chocolate unless you're using a double boiler!! Makes the whole process so much better.

Next: White chocolate covered fresh cranberries!!

You know you're old when...

2009-10-28T11:20:00.000-05:00

completing an online form you have to scroll to find the year you were born. *sigh*

What I want out of work...

2009-10-21T12:04:00.000-05:00

This! This is what I want to say to prospective employers. Please read and excuse me while I re-write my resume:

“You can hire any number of people who will go through the motions and do a perfectly adequate job for you. But I will do an outstanding job if you give me the right tools to do my work. That means I’d like access to the latest technology so that I can leverage it on your behalf (I probably know how to use it better than anyone on your staff). I’ll work until midnight if you need me to, but let me come in later the next morning, or maybe even work from home. If I’m slacking off, it’ll be obvious and then I’ll happily let you chain me to my desk.
I’m eager to learn, so give me training and a mentor and make me accountable for my performance. And if I do perform well, please don’t tell me I need to ‘put in more time’ before I get promoted because nothing is more sure to put a damper on my enthusiasm. I have a lot of good ideas and if you think they’re good, too, let’s implement them and not spend weeks just talking about them.”

Footnote: this stuff is good for everyone, not just Gen Y!

Above from BNet Insight Blog "Upstarts! Donna Fenn: The Lessons of GenY Entrepreneurs"

Depending on who's talking, I'm either a Gen X or Gen Y, based on my 1980 birthday. I'm not sure that I'd latch on to one or another, though I think the title "baby boom echo" sounds good. My parents being of the Baby Boom and me being strongly influenced by them, and displaying baby-boomer-tendancies combined with all the influences of modern technology and recent global events. (It's always interesting when you try to evade all labels, and then stumble into fitting one quite well!)

Another Trader Joe's Rally

2009-10-14T13:29:00.001-05:00

Hi All,

Please join me in telling Trader Joe's that we need a branch in the Kansas City metro area. Please take just a few seconds to fill out their location request form online. You can use zip code 66061 (Olathe).

Whole Foods has the market cornered for health and gourmet foods and it's just not cool. Not that I have anything against Whole Foods, just that they should have some healthy (ha, ha... get it, healthy) competition.

Thanks again!
Tracy

...

Yes... That is the moon.

2009-10-03T19:45:00.000-05:00

Not a street light, the moon. Captured with my cell, so you can just imagine how amazing it was in person!

43 Things

2009-09-17T21:49:00.002-05:00

Amazingly accurate, considering the lack of depth in the questioning!

I took the 43 Things Personality Quiz and found out I'm a

Romantic Self-Knowing Believer

Thouroughly Refreshed

2009-09-04T13:21:00.009-05:00

Clean out the deep freeze,
Start a load of laundry,
Spa pedicure with best friend,
Lunch at 5 Guys with best friend,
Movie comped by BF's long-time friend (who we didn't know was practically a neighbor...)

A day to unwind, slow down, and enjoy some 'me' time...
Priceless!

If you've ever wondered about Fire Sprinklers...

2009-08-28T10:20:00.002-05:00

Here's the stark comparison of a room without, and a room with sprinklers!

I already know what you're saying... So, what's that cost!?
For new construction, $1.00-2.00/sq. ft., depending on roof material and room layout. Prove to your insurance agent that it's a 13D system installed by a licensed contractor, and you'll pay less for your homeowner's insurance too. Long term savings AND life safety.

What a deal!

FENTON, MO (KTVI-FOX2now.com/Modified AP) - This last Friday of the month is the first day for several new laws in Missouri. Among the new laws, home builders must now offer consumers the option of having fire sprinklers installed in their homes. To make a point about the new law, firefighters in Fenton, were 'burning down the house,' Friday morning. The firefighters at Engine House #1 demonstrated the value of an in home sprinkler system.

Cilantro Lime Rice

2009-08-26T22:24:00.003-05:00

Stan wanted rice "just like Chipotle", so I made my own recipe:

3 cups rice, cooked according to package directions

1 bunch cilantro, chopped fine
2 serrano chilis, seeded and minced
Juice of 1 large lime
2 T oil (I use olive oil)
1/2 t coarse salt
1/4-1/2 t ground white pepper, to taste

While rice is cooking, combine all other ingredients in a large bowl. Mush them around with the back of a spoon to get the flavors mingling. Add the cooked rice, stir to combine. Serve warm.

Hooray for Whole Foods!

2009-08-19T10:23:00.002-05:00

You should read this Wall Street Journal article by John Mackey, the co-founder and CEO of Whole Foods.

Then, you can read this MSN Money blog about the business ramifications of a seemingly level-headed businessman speaking his mind and standing up for the basic principles that founded our great nation!

Now go shop at Whole Foods and feel really, really good about it!

An honest question:

2009-08-12T15:59:00.001-05:00

How do you balance pissing people off with getting stuff done?

Microwave Peanut Brittle

2009-08-09T21:51:00.000-05:00

I love this recipe! My Mom had one just like it when I was a kid (at the height of microwave cooking) and I found this one in a friend's cookbook (which I only have a photocopy of the page and am sorry to say I don't know the name of the book, but it was all about microwave cooking).

Things you'll need:
16" piece of heavy duty aluminum foil, lightly greased (or a silpat) on a cookie sheet.
Candy thermometer.
8 cup Pyrex bowl or other micro-safe bowl of equivalent size (I like having the handle and still use a potholder, both for my hand and when I set the bowl down to stir).
Wooden mixing spoon.

Ingredients:
2 c sugar
1 c light corn syrup
2 T butter, cut up a bit (you can also use high-temp coconut oil)
1/4 c water

1-1/2 c nuts - roasted, salted (I use 1/2 c each- peanuts, almonds and cashews)

1/2 t baking soda

** All microwave times are uncovered on HIGH **

Combine 1st 4 ingredients, stir to combine, microwave 5 minues. Stir to dissolve all sugar.
Microwave 6 more minutes, or until 234-240 degrees F.
Stir in nuts, microwave 7 minutes, or until 290-300 degrees F.
Add baking soda and stir just until mixture stops bubbling.
Pour onto foil and spread to about 1/4" thick with wooden spoon.

Set aside to cool, about 20 minutes. Break into chunks and serve, or store in an airtight container several weeks.

Makes about 1-3/4 pounds.

Did we really just have this conversation?

2009-08-06T20:33:00.000-05:00

I don't remember what started the conversation, but Stan mused that if they ever figure out how to slow down light, that he wouldn't be surprised if it turned into matter. Which made me think of the replicators on Star Trek, you know, you walk over to the box on the wall and say "earl gray tea, hot" some light appears and out of the light comes your tea*...
So I said to Stan, "like a replicator!", with which he immediately agreed and then I thought to clarify... "the Star Trek replicators, not the Stargate replicators". And Stan again agreed, thinking outloud though, that the theory could stand for either.

At which point I sighed, shook my head and asked Stan "Did we really just have a conversation in which we had to clarify which Star-series we were eluding to!?"

We're such old married geeks!!!

*before I get hate-mail from less casual Star Trek geeks let me disclaim - yes, I know, the replicator is transporter technology - taking matter stored in bulk and spitting it out in a different form. Turning light into matter is just my cool hypothesis of the how.

Cilantro & Pepita Salad Dressing

2009-07-26T10:22:00.000-05:00

Tastes just like the house dressing at El Torito! We don't live anywhere near one anymore, so I had to go find a recipe for it.

This one's modified from one I found on Recipezaar (206911)

Servings: 8 servings

You'll Need:
Food processor
Large bowl
Whisk

Ingredients:
2 medium anaheim chilies, roasted, peeled and seeded*
1/3 c roasted pepitas (pumpkin seeds)
2 t crushed/diced garlic
1/4 t ground black pepper
1 t salt
1-3/4 c oil (I used EVOO)
1/4 c red wine vinegar
5 T crumbled Cotija cheese

2 bunches fresh cilantro, stems removed

1-1/2 c mayonnaise
1/4 c water

Preparation:
Place all ingredients, except 3/4 c oil, cilantro, mayo and water in food processor.
Blend to combine, then add cilantro 1 bunch at a time blending well.
Add final 3/4 c oil while blending.
In large stainless steel bowl, whisk together mayonnaise and water until smooth.
Add blended ingredients and mix well.

Arrange romaine lettuce on a plate, ladle dressing over lettuce and top with diced tomatoes, crumbled Cotijo cheese and pepitas. (try not to lick the bowl clean)

*broil on low on a wire rack about 6 minutes each side, or until skin blisters. Remove and allow to cool. Peel off skin, scrape out seeds.

Twits

2009-07-06T14:40:00.002-05:00

My company just announced that you can now follow them on Twitter.

Seriously.

We have some really neat products and all, but who needs hourly updates on an industrial manufacturer? Even a cool one.

A number of my customers still have dial-up. Only a handful have a website. (Yes, really... we are a construction trade afterall. Some of these guys rarely if ever see a desk anyway.)

As a company, we block Facebook, MySpace, Gmail, YouTube and various others... but we fully support being a Twit?

I give up.