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.
Tuesday, January 29, 2013
Monday, January 21, 2013
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.
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.
Tuesday, January 15, 2013
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:
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.
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.
Friday, January 11, 2013
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.
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.
Thursday, January 10, 2013
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.
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.
Wednesday, January 9, 2013
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!
"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!
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