sweet stuff OR Vanilla Buttermilk Syrup

I used to love the store-bought, butter flavored syrup.  I'd load up my short stack and scoff as my dad would pour on just a few tablespoons of pure maple syrup onto his pancakes. 

As I've had less and less sugar in my diet, I've found that the commercial syrup is just simply too sweet.  Plus, it seems to have this chemical-ish aftertaste that I just don't enjoy.  Suddenly, I've developed a taste for that real maple flavor.  Don't get me wrong, maple syrup is still sweet.  But this seems to be a real sweetness.  When you use the good stuff, you don't need as much to pack the same flavor punch. 

Another favorite, and breakfast standby at our house, is Vanilla Buttermilk Syrup.  It comes together while you are flipping pancakes or baking waffles and tastes oh, so much better than that store-bought stuff. No, it's not low-fat, or even low sugar- but with the tangy buttermilk and sweet vanilla flavor- you don't need much to make your waffles taste like heaven!

Vanilla Buttermilk Syrup

1 cup sugar
1/2 cup buttermilk
1 cube butter
1/2 tsp soda
1 tsp vanilla

Mix sugar, buttermilk, butter and soda in saucepan; boil for 1 minute.  Take off the heat and add vanilla.  Stir to combine.  Enjoy!

a tasty experiment OR pumpkin waffles

I was in the mood for waffles.

I like to make a double batch and freeze some to pop in the toaster in the morning.  My very own, delicious Eggos, if you will.  But, I was in the mood for something different...pumpkin.  In October, there seems to be an influx of pumpkin recipes everywhere.  But pumpkin is good anytime.  I love the earthy flavor and creamy texture, especially in baked goods. 

So I thought I would just make my regular waffle recipe and add pumpkin.  Moral of the story:  that doesn't work.  After doctoring the batter for a half hour, I finally tossed the whole yucky mess and started fresh.  A little searching and some more experimenting- this recipe rose to the top.
This batter is simple and comes together in a flash.  The finished crispy waffles are wonderful with a drizzle of maple or vanilla syrup.  My girls like them best sprinkled with mini chocolate chips.

 (While the waffles are cooking, don't forget to make that vanilla syrup!  I'll post the recipe soon!)

To freeze, let the waffles cool completely.  Stack waffles with a piece of waxed paper in between each one.  Place in a freezer zip-top bag.  To heat, just pop in your toaster until golden and warmed through.


Pumpkin Waffles

Combine dry:
2 cups flour
1/2 cup sugar
1 Tb baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Combine wet:
2 eggs
1 1/2 cup milk
4 Tb melted butter
1/2 cup canned pumpkin

Add wet to dry mixture and combine.  Pour onto a hot waffle iron and bake until crispy and golden.

sunday afternoon OR Jason's breadsticks

Sometimes there is a magical Sunday afternoon when my husband is home.  I can tell that it's going to be an extra special afternoon if he mentions, "I'm in the mood for breadsticks." 

Here's the scoop:  Jason doesn't have time to cook much, but when he does- be ready for awesomeness.  His breadsticks are heavenly. 

To begin, he turns on some music and dons an apron.  When he starts pulling salt and flour down from the cupboards, the girls figure out that something amazing is about to happen and pull their stools over to the counter so they can "help daddy."  He mixes and rolls and sprinkles.  While everything is rising, our family takes to the living room to dance to daddy's music.  This usually turns into either a twirling contest or a tickle fight.  Dad wins.  

Then the breadsticks bake up and we win.  The girls like their buttery parmesean coated fingers and ask for just one more before dinner.  I say, "This is dinner!" and we eat the whole pan.

Like I said, a magical Sunday afternoon.


Jason's Breadsticks

1 pkg. yeast
1 1/2 cup warm water
1 Tbsp. honey
1 tsp. salt
about 3-4 cups flour
melted butter
Parmesean cheese

Dissolve yeast in the water.  Add honey and salt: mix.  Add flour to the right consistency.  Knead a few mi ntues.  Pull of pieces and roll to look like sticks.  Roll to about the size of a woman's thumb.  Place on a greased cookie sheet.  Brush melted butter on top of sticks.  Sprinkle cheese on top.  Allow to rise, covered, for 30 minutes.  Bake at 400 for 10-15 minutes.

Brynn's Specialty OR Paper Bag Apple Pie

My sister Brynn is an excellent baker.  Her confection of choice?  Pie.  

 She has perfected the crust making, made the fillings the most delicious and bakes them golden brown.  I have her recipes, but I somehow cannot replicate the perfection that she achieves.  Brynn always makes the pies for Thanksgiving and this year was no different.  I enjoyed a slice of each kind, topped with soft whipped cream.  It was Thanksgiving, after all.  Many different pies have been perfected by her- but the apple is always one of my favorites.

 

I happened to have a few apples left from my produce basket last week and decided that a pie was in order.  One pie that I have got down pat is our family's Paper Bag Apple Pie.  A yummage pat-in-the-pan crust, simple apple filling and a crumble topping- then baked in a paper bag!  You really should let it cool before slicing, but I can never wait.  The girls and I cut a generous slice to share with a cold glass of milk.  Hot apple pie on a cold afternoon- could life get any better?

PAPER BAG APPLE PIE

Crust:
1 1/2 cup flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 cup oil
2 Tbs. milk

Combine: pat into pie plate.

Filling:
5 cups sliced apples
2 Tbs. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Mix together; pour into crust.

Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup chilled butter

Mix until crumbly; sprinkle over the top.
Place the pie in a brown paper bag and close with paper clips.  I like to put mine on a baking sheet for transferring into the oven.  Bake 1 1/2 hours at 350.

i know for sure it's fall OR applesauce

This is what my kitchen looked like this weekend:

Awesome, right?

I know it's fall when my house smells like sweet apples and cinnamon.  My kids and I went to our kind neighbors house and picked and picked and picked apples this week.  The snappy fall air and the bright colored apples got me thinking of all my favorite apple treats.  Applesauce is high on the list.  It's always been a hit at our house, and my girls love to have it warm as a fall afternoon snack.  This is a simple recipe that can be easily doubled.

Enjoy a few of my favorite apple recipes this week!

Bryttin's Easy Applesauce

8-10 apples, cored, peeled and sliced
1 cup water
1 tsp. lemon juice
1/3 cup sugar
1 Tb. cinnamon

Place all ingredients into a large pot set on medium high heat.  Stir well to combine and stir every few minutes.  Let apples soften completely, about 10 minutes.  Using your immersion stick blender, blend smooth.  (Don't have one?  Ladle into your blender and blend in batches- making sure to vent the lid.  Or just mash with a potato masher for chunky sauce.)  Eat warm!  Or ladle into jars to can or store in the fridge.

a classic OR spiced zucchini bread

I think quick breads are the Little Women of baking. 
They are just classics.
Banana bread and applesauce bread are two of our favorites.  And this time of year, we slip into this delicious fall Spiced Zucchini Bread.  I love the smell of the cinnamon, cloves and allspice warming my kitchen as this bread bakes.  The flecks of green look lovely in this sweet bread.  Bonus:  it freezes beautifully. 

I let it cool completely then wrap it in plastic and then foil.  Don't forget to label!  There is nothing better than pulling out a loaf of this yummage bread in mid-February and enjoying it warm, slathered in butter.  Make a few extra loaves this fall!




Spiced Zucchini Bread
from Bryttin
makes 2 loaves

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp baking powder
1 tsp. salt
1 Tb. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/2 cup chopped nuts (optional)

- Heat oven to 350.  Grease the bottom of two loaf pans.
- Mix zucchini, sugar, oil, vanilla and eggs in a large bowl until smooth.  Stir in remaining ingredients.  Add nuts, if using.
- Divide batter into pans and bake for 50-60 minutes or until a toothpick comes out clean.  Cool 10 minutes on a wire rack.
- Loosen sides and turn out loaves to cool completely before freezing.  Otherwise, slice and eat warm!

chocolate cake for breakfast! OR the best chocolate zucchini bread

Growing up, my siblings and I loved listening to Bill Cosby's standup routines on tape. 
One of our favorite bits he did was the "dad lets us eat chocolate cake for breakfast".  He tells how his kids begged for chocolate cake for breakfast.  As he thought through the ingredient list: 
Milk!  Health food!
Flour!  Health food!
Eggs!  Healthy!
So he sliced off a piece for each of his kids and watched their happy faces as they ate chocolate cake for breakfast.  "Dad is great....gives us the chocolate cake" the kids sang. 

This is that cake. 
I like to call it "bread" so we can eat it just about anytime!
It's moist, chocolatey and super yummage. 
And healthy!  That's right. 
Just look at the ingredient list: 
Flour!  Healthy!
Eggs!  Health food!
Zucchini!  Vegetable!

We eat this warm for breakfast and also for dessert with a dollop of whipped cream.

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.  Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.  Let it cool on a rack for 5-10 minutes and then remove from pans.

storing up for the winter OR zucchini bread

It seems to happen every year. 

That big green veggie comes into my kitchen by the armful.  Friendly neighbors sharing their garden's bounty with me.  I love squash, especially zucchini.  But September seems to overload my system.  That's why shredding it up and making a few breads to stick in the freezer always seems to happen at the time of year, too.  I'll be sharing a few of my favorite zucchini bread recipes over the next few days.

My preschooler helped me shred big green chunks of squash on the box grater as we listened to music and danced in the kitchen.  She's getting so big.  I sometimes wish I could just freeze her at this age right along with my zucchini bread!  We made a double batch of everything and still had squash leftover.  Looks like another baking/dancing day is in order at my house. 

I found this delicious cornbread on Pinterest and have ended up loving this blog, Mostly Foodstuffs.  She has lots of yummage recipes- check it out!


Brown Butter Zucchini Cornbread

from Bon Appetit, via Epicurious
yields 1 loaf

1 good-sized zucchini (about 12 ounces)

1 cup flour

1/2 cup whole wheat pastry flour (or just use additional flour)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon coarse salt

3/4 cup medium-grind cornmeal (standard cornmeal would work fine)

1/2 cup (1 stick) unsalted butter, plus additional for greasing pan
1/2 cup buttermilk
2 large eggs

1/3 cup sugar, plus additional coarse sugar for sanding the top

Preheat your to 350° Fahrenheit. Butter and flour a loaf pan, and set aside.

Trim the ends off the zucchini, and slice a half-dozen whisper-thin slices off to reserve as garnish. Grate the remaining zucchini on the coarse holes of a grater, then set aside in a colander to drain while you prepare the rest of the recipe.

In a large bowl, sift together the flours, baking powder, baking soda, salt and cornmeal. Set aside.

Melt the butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes, then pour out into a medium bowl. Let cool slightly, then pour in the buttermilk, whisking to help cool the butter and take the chill off the buttermilk. Add the eggs and sugar, and whisk well to combine. Give the zucchini a quick press in the colander to release any liquid, and stir into the bowl as well.

Gently fold the dry mixture into the zucchini mixture, stirring until *just* combined (the mixture will be quite thick). Pour into your prepared pan, and smooth the top. Gently lay the reserved zucchini slices in a row down the top, then sprinkle generously with coarse sugar. Bake until golden and a tester comes out clean, ~45 minutes to an hour. Let cool in pan for 15 minutes, then turn out onto a rack and cool fully before slicing.

it's hot outside OR simple slowcooker supper

It's summer and man, it's HOT!

I never love turning on my oven, or even my stovetop in the heat.  We do grill quite a bit out on the deck, but sometimes it's nice to have everything done right inside my cool, air-conditioned kitchen!  So as a quick dinner we have slow cooker meals quite often in the summer.  This is one of our favorites and an easy one to add to your dinner rotation.

Slow Cooker Pineapple Pulled Pork

1 large package country-style boneless pork ribs
1/2 bottle of your favorite BBQ sauce
1 can of pineapple tidbits


Combine in your slow cooker on Low 6-8 hours.  Shred with a fork, when tender, and serve on slider buns with a slice of pineapple on top.  To make this truly decadent, we grill pineapple spears to go along side with a mound of coleslaw- yummage!

do oranges last in the fridge? OR how to store produce

My good friend Brandon is a produce man. 

Really.

He works in produce for a living.  Started off in a grocery store and has worked his way up to a major food company produce buyer.  So when Brandon starts talking produce, I listen.

Sometimes it's an offhand remark when he open's my fridge, "You know putting citrus in here will make it mealy."  Or a funny story about debunking an old wives tale on how to choose watermelon.  (For the record, don't look for bee stings.  There are no kamakazi bees dying for the sake of ripe melon.)  Often it's when we are both in the kitchen, while our spouses sit on the barstools keeping us company while we cook.  He mentions how to care for avocados or the best way to keep lettuce crisp.  Since I have bought a share of a farm this summer (my local CSA!), I am flush with produce.  I love seeing the new and sometimes unusual items in my box each week.  And I'm glad I have Brandon to tell me how to store, wash and cook most of it!

I found this handy graphic at DrKehres.com and posted it on my fridge as a reminder.

only in Montana OR fresh pasta

There are a few special dishes that families only make once a year.  Sometimes they are so time intensive that it may be impractical to make the dish more often.  Some things are associated with specific holidays or celebrations.  Some dishes may just seem out of place if they are made anywhere else or at any other time.

Fresh pasta is that way for me.

Rolling out pasta dough on the oversized well-worn bread board at our cabin in Montana is how you make pasta.  Grammy and I mix the eggs and flour in the butter-yellow pyrex bowl that has been there since the fifties.  Then we dump the floury, shaggy dough onto the board and knead it until it is smooth and elastic. We laugh and talk and take turns with the rolling pin when our arms give out.   After slicing the pasta thin with a pizza cutter, we let it dry out on the board.  Usually, our noodles get tossed into a massive pot of turkey noodle soup. 

Oh, I've made pasta plenty of times at home.   My husband loves it!  My kids like helping me mix the dough.  I have a nifty pasta roller that clicks on the counter and my girls help me churn.  I have tried several different recipes and we even make filled pasta sometimes. 

But to me, the real way to make pasta is in Montana on my great-grandma's bread board.


Fresh Pasta
by Mario Batali

3 1/2 cups all purpose flour
4 eggs

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

snack happy OR the best graham crackers

It's no secret that my kiddos are pretty great eaters.  I am always pleased when they both try sushi or ask for more cauliflower.  They adore artichokes and love lettuce.  One of their favorite meals is our grilled skirt steak!  I know I'm lucky to have such wonderful eaters.  There is only one drawback.  They seem to be constantly hungry.

 Maybe not constantly, but every few hours they want to eat again!
 
I've made a little snack box in the fridge I keep stocked with small jars of yogurt, string cheese, cucumbers and dip, sliced apples and bags of grapes.  I have a basket in the pantry with applesauce cups, bags of crackers, jars of dried fruit and jerky.  There is even a spot in the freezer with a few frozen goodies just for them!  But the one snack that really makes the girls happy? 

Good old fashioned graham crackers. 
They like to spread peanut butter or Nutella on them. 
Eat them with apple slices. 
S'mores don't seem complete without them. 
And since they are so simple, and delicious, I don't mind making a few batches at a time.  I hope your little snackers love these as much as mine.



The Best Homemade Graham Crackers
from The Homemade Pantry, by Alana Chernila

Makes 45 to 50 2 x 3-inch crackers

1 cup all-purpose flour

¾ cup whole wheat flour

½ cup rye flour, plus additional for the counter  (I use oat flour)

½  teaspoon salt

¼  teaspoon baking soda

½  teaspoon baking powder

1 ½ teaspoons ground cinnamon

¼ cup packed dark brown sugar

3 tablespoons cold unsalted butter, cut into 1-inch cubes

4 tablespoons shortening, cut into 1-inch cubes

4 tablespoons honey

2 teaspoons vanilla extract

1 teaspoon granulated sugar

1. In the bowl of a stand mixer, combine the flours with the salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown sugar. Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.

2. Combine the honey and vanilla with ¼ cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved. With the mixer running on medium- low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid. Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly. Push the dough into a ball, wrap it in waxed paper, and refrigerate for at least 2 hours, and up to 3 days. (The dough can be wrapped and frozen at this point.)

3. Take the dough out of the refrigerator about 20 minutes before you are ready to bake. Preheat the oven to 350°F. Cut the dough in half, and lay one half between two sheets of waxed paper dusted with rye flour. Roll the dough as thin as you can get it, ideally 1⁄8 inch. It will still be slightly crumbly, but just press it back together and keep rolling. Use your pizza wheel, crinkle cutter, or knife to cut 2 × 3-inch rectangles. Use a spatula to separate the rectangles from the waxed paper and set them on an ungreased baking sheet. The crackers won’t spread, so they can be quite close. Reroll any scraps and repeat—then repeat again with the second half of the dough.

4.  In the small bowl, combine the remaining ½ teaspoon cinnamon with the granulated sugar. Sprinkle the crackers with the cinnamon mixture and prick the dough several times with a fork. Bake for 15 minutes, or until just starting to brown at the edges. Cool on a wire rack. The crackers are great out of the oven, but their flavor and texture improves the next day.

Store at room temperature in a covered container for up to 10 days. You can keep unbaked dough wrapped in wax paper in the fridge for three days before baking. In the freezer, dough can be wrapped in plastic and placed in a freezer bag for four months; or, freeze baked crackers for four months in a freezer bag.

the drip catcher idea OR popsicles

My girls love popsicles.  Any flavor, any shape. 

Our freezer is on the bottom, so from a young age- the girls have been able to open the frosty door and check out all the goodness inside.  I have a shelf devoted to all their chilly treats right inside the door.  A few favorites include frozen grapes, little dollops of yogurt and homemade popsicles.  They sit out on our back deck under the umbrella with red or purple sticky streaks running down their arms.  Then they "wash" in the kiddie pool on the lawn and really soak in what it means to be a kid in the summertime. 

After several stained favorite shirts, they asked for a "drip catcher" solution.  Mine?  Buy pink, yes- they must be pink, paper muffin cups.  Cut a small slit in the bottom.  Slide the popsicle stick in and enjoy a dripless treat!

Oh yes, I occasionally buy the fancy kind of pops from the store.  The one's with shapes or lots of colors, but the girls get such a kick out of helping me make popsicles- I stock up on molds and we let our imaginations run wild!  Here are two of our favorites.

Nutella Fudgesicles

1 1/2 cups chocolate milk
1/2 cup Nutella

1.  Whisk ingredients thoroughly- I use my blender.  Chill for one hour.
2.  Pour  chocolate goodness into popsicle molds, leaving a slight headspace for freezing.  Freeze until solid. 


Mango-Peach Yogurt Pops

2 ripe mangos, chopped
2 ripe peaches, peeled and chopped  (I use my bottled peaches)
1 1/2 cups plain yogurt  (We like greek)
1/2 cup milk

1.  Blend ingredients until smooth in the blender.
2.  Pour into popsicle molds and freeze until solid.  

summertime OR salad in a jar

Hello again.  It's been a while.

It's that time of year.  The sun is out.  The kids are swimming in the back yard every day.  Sprinklers are sprinkling the grass.  Popsicles are dripping down our arms.  Vacations to the forest seem to happen more often.  Ahh, summertime.  I love this time of year.

In the summer, meals take on a lazy-dazy feel.  We grill.  We skewer lots of things.  We make smoothies.  We seem to wrap everything in a tortilla.  And we eat salad.  Delicious salads of all sorts make their appearance on our table.  In my CSA basket, we've been getting fresh greens every week.  We've also tried out a few new foods:  garlic scapes, radish pods, breakfast radishes.  But our favorite discovery are microgreens.  These flavorful little greens spice up our salads and both my husband and I miss a salad without them now!  Keep your eyes out at the supermarket or farmer's market for those little green bites...you'll never go back! 

And to use up all these delicious new flavors- salad in a jar.  I make several of these beauties on Monday and they last us for lunches for about 4 days or so.  In a pinch, I've even emptied the prepared ingredients into a bowl for dinner, too!  I love seeing my mason jars lined up in the fridge with all my goodies from my CSA share just waiting to be savored.

my staple breakfast OR mango coconut smoothie

I had never had coconut milk until about 4 months ago.  I sort of pigeonholed it as some odd boxed drink for those cursed with lactose intolerance.  Oh yes, I made coconut rice or coconut cake occasionally. But it was always just an ingredient.

Now- I drink it every day!

The past few months have been chock full of changes in our family's diet.  Lucky for us, coconut milk is now a part of our mornings.  Smoothies have always been a favorite around here. We love the sweet pineapple in this one. Some mornings, if I am feeling extra healthy, I make it "green" with a few handfuls of spinach. Enjoy!

Mango Coconut Smoothie
serves 1-2, depending on thirst :)

1/2 cup frozen or fresh mango
1/4 cup frozen pineapple
coconut milk- some. Maybe 1/2 cup or so-ish.

Combine the fruit in the blender, add two splashes of milk. Blend on high, streaming in coconut milk until well blended and at the desired consistency. (We like ours thick, like a milkshake.)

spicy diet OR asian beef lettuce wraps

I've been doing this wild diet.

Lots of fresh veggies and fruit- which I usually love.  But I can only handle salads for lunch every day for a limited amount of time before I get bored.  I am used to making the grain the star of the show at dinner- but since I'm abstaining for a season- it's hard for me to make veggies full of that same flavor.  Truthfully, speed and ease is also an issue.  I like to be able to make dinner in about 30-45 minutes...sometimes to really inject some oomph into veg it takes a bit longer.  The food I've been making is yummy, but has not had as much flavor as I am wishing for. 
I've added fresh herbs. 
Lots of citrus. 
Tried eating raw.  Or with a reduced sauce.
But nothing seems to quench that burst of flavor I've been wanting. 

Then I found this recipe and decided to try it for dinner one night.  The heat, the spice, the crunch.  Everything came together perfectly.  Kismet.  My tastebuds were screaming for more!  I made another batch and secreted it into the back of the fridge to save exclusively for my lunches for the next few days.  Selfish?  Maybe- but also necessary. 

This wonderful recipe taught me the value of chili garlic paste and how a little spice can actually make "diet food" super delicious.

ASIAN BEEF LETTUCE WRAPS
from The Comfort of Cooking

Yield: Serves 4 (3 wraps each)

Ingredients:

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce *
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Directions:

Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.
In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.
Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.
Enjoy!

* This is a thick red paste with medium-high spice, made from red chilies, vinegar and salt. It can be found in the Asian or ethnic sections of most grocery stores.  One tablespoon was about my heat limit!

Lyv's favorite OR the Best Burger Buns

My daughter Lyv adores hamburgers. 
She loves a heathly dose of mustard atop her bun, covered with a juicy burger, lettuce, tomatoes, a slice of real cheese and a big slice of pickle.  What can I say- mom and dad have taught her well. She'll order a hamburger just about anywhere we go.  And during the summer, it's our most requested dinner.  Oh, sometimes we'll change up the toppings and add garlic, carmelized onions or bbq sauce.  But a big, classic burger is everyone's favorite.

Nothing is worse than a flimsy bun that falls apart when you take the first bite of that juicy burger.  No!  We want something substantial that will hold up and even, gasp, impart some flavor to the party!  These are my favorite buns.  They are a snap to put together, very flavorful and even freeze well.  I make these into hot dog buns as well.

Best Burger Buns
from King Arthur Flour

• 3/4 to 1 cup lukewarm water
• 2 tablespoons butter
• 1 large egg
• 3 1/2 cups flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast
• *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

• 3 tablespoons melted butter

Directions

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8-10 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted butter.

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

no guilt OR veggie chop n' prep

I haven't always been a meal planner.  I used to just buy what I thought were "basics" and then make our meals on a whim at 5pm.  I would experiment with new flavors and foods.  Sometimes I would run to the grocery store mid-dinner preparations for an ingredient we didn't have on hand.  Sometimes I hadn't really planned on the baking time- so we would sit down to a late dinner at 8pm and toast the spontaneity of the chef and tender, delicous food.

Then we had our first daughter. 
After the first few weeks of survival mode, I realized my off the cuff cooking wasn't cutting it anymore.  The meal plan was born.  After a little trial and error- I found a way of planning that fit our family and my style.  I changed my habits and haven't looked back!  I still try new foods, flavors and recipes- but now I always have the ingredients ready to go and baking time always figures in to our 6pm dinner time. 

My veggie tray. This one has a lid and keeps well in my fridge.  You can see I'm slicing up some onion for a stir fry mix I'm bagging for later in the week.  Actually, I made two of those stir fry mix bags and put one in the freezer for later this month!

One thing that saves me every week it washing, chopping and prepping all of my fruit and vegetables on one day.  I get 85% of my produce in a co-op basket.  Mondays I plan my meals around what I got in my Saturday basket.  If needed, I supplement at the store or Costco- usually on Mondays.  I chop all my veggies so they are ready to go for the week.  I always chop up a veggie tray to keep in the fridge.  Then at lunch time or dinner time I can bring out a ready to go tray and have no guilt about what we are eating.  This is also great for snacktime.  And my girls will eat pretty much any vegetable as long as there is dip! 

BEST RANCH DIP
a favorite from allrecipes.com

1 cup mayo
1/2 cup sour cream (can use buttermilk instead)
1/2 tsp dried chives (I've used fresh herbs, too.  Just use a little more.)
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper

Mix all ingredients well.  Cover and chill for at least 30 minutes before serving.

cold comfort OR cauliflower potato soup

Baby, it's cold outside.
I love the winter with it's crisp white snow, cold air and lots of blankets inside.  Winter, after all, is the month of hot bread out of the oven, all day dinners in the crockpot and lots and lots of soup!  I love this Wisconsin Cauliflower Soup from one of my favorite food blogs, Butter, with a side of Bread.  I adjusted this yummy recipe just a bit by adding some potatoes to the soup.  In this soup, I find that the immersion blender is a lifesaver.  I love my immersion blender!  I didn't tell my family there was cauliflower in the soup.  They had no idea!  It really tastes just like a delicious chowder.

WISCONSIN CAULIFLOWER SOUP
adapted from Butter, With A Side of Bread

2 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
3 large russet potatoes, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.  Add cauliflower and potatoes, heat to boiling over high heat. Reduce heat to low; cover and simmer until tender, about 15 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!} If you have an immersion blender, use it- it literally takes less than a minute to blend. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

sweet OR scones for breakfast

My daughters have been sick the past few days.  As hard as it is on the girls, it's hard on me too.  I hate seeing my kiddos sick and miserable.  When I was younger, I remember my mom making us popcorn for a treat when we were sick.  (Also when we weren't sick.  Really, popcorn was just an all around wonderful snack...but that's another post.)  Mom would read to us, let us eat on the couch and drink Sprite from a straw.  Even though we didn't like being sick, it was pretty nice to be treated to something special by a caring mom.

My sick girls requested cinnamon scones for their "sick treat".  I was happy to oblige, since these are one of my favorites, too.  There is something about that sweet, spicy smell wafting from the oven that makes you feel better.  Along with some hot chamomile tea, they will fix whatever is ailing you.  Another bonus to these scones- they freeze beautifully.  I've taken to making a double batch, freezing them, then bagging them.  When we are in the mood for a warm breakfast, I take out a few and pop them in the oven to bake while I mix up some yogurt and fruit to go along side. 


CINNAMON SCONES
original recipe from Good Cheap Eats, I've adapted it a bit

5 cups flour- can be a combination of white and whole wheat
1/4 cup brown sugar
1/2 cup white sugar
1-3 Tablespoons of cinnamon- depending on how spicy you like it!
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, cut into cubes
1 1/2 cup half and half- I use milk if that's what I've got on hand

In large bowl combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Cut in butter until coarse crumbs form. Add half and half.   Fold gently until combined. Turn out onto floured surface and knead gently until dough comes together. Pat or roll to 1 inch thickness. Cut into squares. Bake for 15 minutes at 375° or flash freeze and store in the freezer.  If baking from frozen, increase baking time 5 minutes.

leftover magnet OR fried rice

One of the complaints I hear most is, "We just don't ever eat leftovers."  I say, why eat leftovers when you can have fried rice?!  Or scrambles?  Or chicken pot pie?  These are the re-tooled dishes I like to call leftover magnets.  Toss in a few fresh ingredients, mix with your last night's dinner and volia!  It's a quick dinner that disguises those leftovers into a delicious meal.  Fried rice is one of our go-to meals.  I learned to make a version of this from my roommate in college.  She would use a bag of frozen stir fry veggies, ham from the deli and white rice- it always turned out yummy.  At our house I usually have leftover asparagus or onion or shrimp that can get tossed in.

 My five-year-old daughter loves making this when it's her night to cook.  (Yes, my five-year-old likes to cook dinner!)  With a little adult supervision, stirring the veggies, cracking the eggs and shaking in the soy sauce is a great meal that my daughter can make herself.  Of course, she has to wear her protective eye wear so her eyes don't water while the onions cook! 

Because this is more of a method than a recipe, you can customize this to whatever veggies and protein that your family likes.  I like to make a big batch of rice when I cook it and save half for fried rice later in the week.  So clean out your fridge and enjoy some fried rice tonight!

FRIED RICE
this serves our family of 4, but could easily be doubled for a crowd

4 cups cold cooked rice
4 green onions, chopped (or whatever onions you have in the pantry)
1 clove garlic (or if your family loves garlic, like us, add 4 cloves)
1 cup cubed ham (or sausage or chicken or shrimp, etc.)
1-2 cups cubed veggies (celery, bean sprouts, peas, carrots, pineapple- anything!)
4 beaten eggs
3-4 Tbs. soy sauce
1 Tb-ish of red pepper flakes (optional)

In a wide skillet over medium-high heat, cook the onions and garlic in two tablespoons of oil for about 1 minute.  Add the ham, veggies and rice and stir fry until slightly browned and heated through.  Add the beaten eggs to the rice mixture and stir well- scrambling the eggs in to the rice.  Add soy sauce and stir.  Add red pepper flakes to desired heat.  Serve immediately.

I am the "sister chef" OR Spinach Lasagna Roll-Ups

When my sister Brynn was in college, I was debating on what to get her for her birthday.  As a college student, I knew she didn't have much room in her shared apartment for much "stuff".
 Book?  To be read after graduation probably.
Money?  Pretty impersonal for my sister.
Movie or gift card?  I'm sure it would have been appreciated since movie/date money is hard to come by for a college student, but it didn't feel right.
Food?  Ah, yes.
 Is there anything that tastes better that "home food" when you have been living on cold cereal, bagged salad and string cheese for a whole semester?  I think not.  That year, Brynn got a big brown paper sack full of homemade frozen stir-fry dinners, pasta dishes and quick breads.  I kept the thank you note from her that had more exclamation points than I've ever seen describing how great this gift was.  I love that.
After Christmas break, when my youngest sister, Bailey, wanted to make a few things to take down to SUU with her for the next semester- I was happy to oblige!  Brynn, Bailey and I looked through my well-worn recipe book, made our list and headed off to the grocery store.  We loaded our cart with the makings for Lasagna Roll-Ups, Nana's Stuffed Peppers, Honey-Oat Granola Bars, Meatballs and Baked Chicken.  We chatted, chopped, laughed, sauteed, mixed and pretty much had a grand time being together.  Both my sisters have called to tell me how great it's been to have a meal ready to go from the freezer.  I know the feeling.  I love being able to pull out a pan of Lasagna Roll-Ups, toss a salad and enjoy dinner with my family.  Freezer meals are enjoyed at my house at least once a week and this is one of our favorites.

SPINACH LASAGNA ROLLS
from Skinnytaste-  my comments/adjustments are in blue

Ingredients:

• 9 lasagna noodles, cooked   (might as well cook up the whole box and make two pans!)
• 10 oz frozen chopped spinach, thawed and completely drained   (fresh, washed leaves work well, too)
• 15 oz ricotta cheese   (I have used small curd cottage cheese with great success)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce  (homemade is best!)
• 9 tbsp (about 3 oz) mozzarella cheese, shredded   (we like it a little cheesier at our house)

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

parenting OR sandwich bread

When I took my oldest daughter in my arms for the first time, I waited for that magic that every baby book describes.  You know the one?  Where mother and child bond instantly in one sweet, loving look and are forever in harmony?  It didn't happen like that at all.  I felt discouraged, disappointed and a little embarrassed.  What was wrong with me?  Why didn't I feel that instant bond with this beautiful baby girl?  My husband kept assuring me that I'd just had a c-section and after the medicine wore off I'd be more alert and ready for bonding.  But even 24 hours later, I just stared at this perfect sleeping baby in awe and though, "I can't believe I'm a mother."

Of course, I very quickly fell in love with that baby who is now five years old.  She is spunky and creative and pretty darn wonderful.  As she's grown up, she is my right-hand woman when it comes to baking bread.  Since she was a toddler, she's been pouring the milk into the mixer or helping me measure the cups of flour.  That is when I feel the magic the strongest.  Here we are, mother and daughter, doing something we love, together.  I chat with her about preschool and what the yeast does and what her dolls are up to.  She tells me about an art project she's working on, what her friends are like and her birthday party plans (months in advance, of course!).  We bond, bake and the magic settles into the warm kitchen.  And really, there is no greater boost to a mother's spirit than to feed her wide-eyed kiddos warm bread that they've made together, slathered with butter and honey.  I know that even after the hardest day of being the "mean mom", a slice of warm bread is a point for me in the good parent column.

This recipe is my great-grandmother's yeast bread.  It calls for all white flour, but I sneak in half wheat and it turns out heavenly.

GREAT-GRANDMA FOULGER'S YEAST BREAD                  makes 4 loaves

1/4 heaping cup sugar
2 Tb. salt
1/2 cup butter
2 1/2 cups scalded milk
2 cups water
2 packages yeast (2 1/4 tsp each package)
1/2 cup warm water
12-14 cups flour

Dissolve the yeast in 1/2 cups warm water and let rest until bubbly.  Place sugar, salt, butter in a bowl.  Pour the hot milk over ingredients and stir to melt butter.  Add cool water.  Add yeast mixture and stir.  Add in 6 cups flour and stir until smooth.  Add in remaining flour, while stirring, until a dough is formed.  Turn out onto the counter and knead into a ball.  Place dough in a greased bowl and let raise until double in size.  Punch down and divide into loaves.  Let loaves rise in pans for 20-30 minutes.  Bake at 375 for 40-50 minutes.  Turn out loaves and let cool before slicing.  If you can make it that long...
** Note:  I usually make only half of this recipe for my family.  Two loaves can keep us in toast and sandwiches all week.  Sometimes I make the whole recipe and use half for cinnamon rolls or breadsticks or scones.

magic in the oven OR popovers

My Grammy is a fabulous cook.  But one of my favorite things she makes have the most simple ingredients.  Milk, eggs and flour blend together and make steamy heaven that is a popover.  If you listen to Grammy, they are very temperamental.  She told me that for years and years she's tried to perfect her popovers.  She's experimented with different ratios of ingredients, new special pans, every recipe from all her friends, resting the batter for hours or changing the oven temperature.  I think she is her toughest critic!  Eating her hot popovers at the kitchen table is really a slice of heaven.  Grammy may bluster a bit about how they didn't puff up enough- but they always seem to turn out perfect to me.  I'm grateful for her careful tutelage, and her tried and true recipe for one of my favorite breads. 

It seems that whenever we are at the cabin together and she is short her special popover pan, baking at a different altitude and working with a wonky oven- even then, the popovers always turn out yummage.  Creamy and puffed with a little golden brown crunch on the outside.  Sure, they may be best served hot out of the oven- but that has never stopped me from spreading the leftover popovers with jam for breakfast the next morning.  I do have a specific popover pan for mine, but we've used glass and ceramic ramekins on a baking sheet in the oven and had delicious results.


GRAMMY'S POPOVERS

Preheat oven to 450.  Heat pan and turn temperature to 425.

Combine in your blender:
1 cup milk
1 cup flour
3 eggs
2 tsp. oil
1/2 tsp. salt

Blend on high for about 15 seconds.  Remove popover pan from the oven and add about a teaspoon of butter to each cup.  Fill popover cups about 1/2 to 3/4 full, depending on how large you want your popovers to be. Bake for 20 minutes at 425, then lower the heat to 350.   Continue baking for 15-20 minutes more- until the popovers have popped and turned golden brown.

Serve immediately.

yummage OR yes, it's that good!

My dad has always been a tease.  Since he's become a Pop to my two girls, the joking has elevated to new and fun heights.  One of my favorite things he'd do, when I was young usually took place after dinner at the table.

"Ewww.  This chocolate cake looks really yucky.  I guess I'll just eat your slice."
Then we'd scream, "Nooo, Dad!  We love chocolate cake!"
To which he'd feign surprise, "You do?  Well, I'll just have to take the yummiest slice then."

Then we'd all semi-argue about who really had the best slice of cake or most delicious scoop of ice cream.  These days, my Dad plays this same game with my girls.  It often ends the way it did when I was a kid.  With my Dad saying to the girls, "Don't say delicious!"
 "Delicious!" they scream.
 "Well, don't even think about saying magnifique."
 "Magnifique!"
"Alright.  As long as you don't say... yummage."
"YUMMAGE!"

Ah, that's how yummage was born.  Yummage has now been adopted into our family lingo.  It refers to anything delicious and mouthwatering.  Most of my tried and true favorite dishes and desserts are already branded as yummage.  But as I'm growing in the kitchen with new recipes and techniques, that yummage seal is tougher to come by.  I love testing, tasting and trying new foods.  I know if I just keep at it, I'll hear that magic word.  I know now that when the girls and my husband proclaim the new recipe I try as yummage, that it truly wears the badge of approval from my toughest critics.  This blog is a place to share the most yummage things in my cookbook and a few new tastes too!