chill out OR watermelon agua fresca

It's been one of those days. 
We are busy!  Going, going, going from one activity to the next.  Add in school and playing with friends and cleaning the house and making dinner and doing laundry...things get crazy.  The kids start to push each other's buttons and my patience begins to wear thing.  Then a refreshing idea comes to me...agua fresca. 

"Who wants a treat?" I shout to the girls.  "Yay!"they shout back, instantly forgetting about arguing.
 We head to the car and are on our way to Rancho Market for our favorite agua frescas.  I love the strawberry and the girls prefer the watermelon.  As we sip the fruity drinks, all the troubles of the day seem to wash away.  Sometimes we splurge and get warm, homeade churros- but usually we are all too busy sipping from our straws to think about anything else! 

I recently made this delicious drink for our Cinco De Mayo party, and it was so easy I know we'll be making this all summer long.  Now I need to search a strawberry recipe.  Thanks to Our Best Bites for the yummage recipe!


Watermelon Agua Fresca
Recipe by Our Best Bites

Ingredients:
4 generous cups of cubed watermelon (seeded, if not using a seedless watermelon)
1 1/2 cups cold water
Juice of 2 limes
Mint sprigs
Honey, agave, or simple syrup*
*I use simple syrup made of 1 cup water mixed with 1 cup sugar. If desired, you can add a small handful of mint leaves or a halved jalapeño. Bring to a boil, stirring occasionally, then allow to cool and remove any solids.

Instructions:
Place watermelon and water in a blender and blend for about 30 seconds. Strain through a fine-mesh strainer. Add lime juice and sweeten to taste with honey, agave, or simple syrup. Serve over ice with mint sprigs. Makes 4-6 servings.

Sister's cooking day OR freezer-meals-a-plenty

We pooled the ingredients.

We chopped. 

And diced.

And boiled water.

And sauted.

And roasted.

And baked.

And chopped some more.

Then we assembled, divided and packaged.

It's sister's cooking day at my sister Brynn's new place.  She has plenty of new kitchen space and was so kind to let us all hang there all afternoon to make freezer meals! Between my three sisters and mom, we were making meals for 5 families.

The kids played, the guys hung out and the gals cooked!  

We made Lasagna Roll-ups, two stir fry mixes (one veggie, one steak), Ham Fried Rice, Chile Verde, granola bars and Chicken Strips.  Whew!  We were all pretty tired out after a big afternoon of cooking marathon. 

I loved coming home and having my freezer full with easy meals!

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A few tips for having a successful freezer meal cooking day- by yourself or with some sisters:

--Divide and Conquer.  Choose the meals to make and then divide up the ingredients, so everyone is bringing something.  If it's something they already have on hand, even better!  My sister-in-law Erica had a bunch of homemade marinara sauce for our Lasanga roll-ups- yummage!  Also, divide up the work.  We had some people chopping veggies while others were readying the pasta.

--Boxes and Bags.  We divided the stir fry into freezer bags for each family.  Don't forget to label what is inside each bag!  Have plenty of tin foil and plastic wrap on hand.  I like to seal a glass dish with plastic, then foil over the top for maximum protection in the freezer.  The aluminum tins with lids from the dollar store are also great for things like the lasagna or meatballs.  Plasticware, like Gladware, works well for stews and soups.  Oh- Label, label, label!  I promise you won't remember what the meal is when it's been in your freezer for a few months!

--Choose a few.  I always go overboard on this.  Really, choosing 3 or 4 meals is plenty.  

--Vary similar ingredients.  We made Stir Fry mix and Chile Verde- but both have onions, celery and peppers.  Similar ingredients but two different, and delicious, dishes for the freezer.  It's nice to have some variety with your meals. 

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There are a million places to find yummy freezer meals.  Some of you may be aware of a small site called Pinterest.  No?  Hmmm, check it out.  ;)

Some meals are tailored to crock-pots or lunches or breakfast or family size.  

I found this LIST on Six Sisters Stuff a while back and have enjoyed the simple meals.  

I usually just make double of a few meals a week to freeze for the next week.  A few of my families favorites, Chile Verde for example, is easy to make in huge batches and freeze.  As long as you are using it up within a few months!  Don't stock that freezer and let it go bad!  That's like throwing away money!  To help remember to rotate, I like to plan one or two freezer meals a week.  Working them into your existing meal plan is a break for you and ensures that they will still taste as yummage as they should.  Then when the freezer is getting low- it's time for another marathon freezer day!

scones revisited

I know, I know- I've already posted about our family's favorite scones.  But since I made a huge batch the other day (some for the freezer!), we have been having scones and tea in the afternoon. 

 It's so cozy!  Especially on a snowy afternoon like today.  

We just snuggle up on the couch with our treat and a few books, cover up with a quilt and we are set.

 Don't have any scones in your freezer ready to heat?  It's ok- it only takes a few minutes to mix the dough and then your house will smell heavenly and warm while they are baking.  My girls like to help my roll out the dough.  Enjoy!

Nana's House OR Ebelskivers

I remember walking through the thrift store and spotting the treasure...an abelskiever pan!  

Who would give this away?  I though to myself.  What a find!  

As I held that pan, memories of breakfast at my Nana's house rushed in.  

Her big table with all the cousins and aunts and uncles around it.  

Homemade syrups in cut glass decanters.  

Jars of varied homemade jams with little spoons for serving.  

Big platters of fruit with Nana's silver tongs.  

And piles and piles of these little abelskievers- hot and crisp.

Abelskivers or ebelskivers?  Not sure.

I am sure of the taste.  

Light and fluffy with a hint of jam hidden in the middle.  

Just like Nana makes.

Abelskievers are a tradition in our family.  On Sunday morning conference, New Years day and any other big holiday brunch- they are the coveted item.  Is it because of the childhood nostalgia that ties them to my tastebuds?  Or is it because I rarely make them at home for my own family so they seem like a special treat?  They are simple as pancakes to whip up, so my New Year's resolution is to eat these at least 6 times in 2014!

Ebelskievers

• 3 large eggs
• 2 tablespoons granulated sugar
• 3 cups buttermilk
• 1 teaspoon vanilla
• 1/4 cup plus 2 tablespoons vegetable or canola oil
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. In a large bowl, whisk together the eggs and sugar. Mix in the buttermilk, vanilla and oil. Stir in the flour, baking soda, baking powder and salt until just combined.
2. Pour 3-4 tablespoons oil in a small cup and keep near the stove. You'll need a pastry brush or paper towel to rub oil into the pan between batches.
3. Preheat an ebelskiver pan over medium heat for 4-5 minutes until hot (the batter should sizzle when poured into the pan - but take care it isn't so hot to burn the ebelskivers). Brush each cup with a tiny bit of oil.
4. Pour enough batter into each cup to fill about 3/4 of the way. If you are planning on adding a filling (like fruit/jam, etc.) don't fill quite as full. Let the ebelskivers cook for a minute or so until tiny bubbles begin to show on the surface and the edges look like they are setting a bit. Add any filling to the center of the batter at this point and top with a tiny bit of batter to cover.
5. Using a long, thin tool (chopsticks work well), push the tip into the middle of the batter to the bottom of the cup and gently lift the ebelskiver so that it turns and the cooked part is lifted out of the pan. The uncooked batter will run into the bottom of the cup.
6. Let the ebelskiver cook a bit more (it will depend on how hot your pan is - don't let them burn!) and turn again, slightly twisting so the seam from the first turn lifts out of the cup, with the needle so that it begins to form a ball shape. If the cooking process seems confusing, just simply keep turning the ebelskiver so it doesn't burn and so that it cooks evenly on each side.
7. Again, let it cook for a minute and then turn again so the opening is now on the bottom of the hot pan to cook all the way through.
8. I like to toss the cooked ebelskivers in a 9X13 pan and keep them in a warm oven (about 175 degrees or so) until they are all cooked. Serve warm with any variety of toppings: syrup, fruit and whipped cream, nutella, powdered sugar, jam. The options are endless!

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.