tag:blogger.com,1999:blog-354186112024-03-19T03:40:14.072-07:00The Dinner HourWriting for the love of foodAmy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-35418611.post-21225850561787955932012-02-27T13:54:00.006-08:002012-02-27T14:36:22.675-08:00Slow Cooker Moroccan ChickenGrowing up, my mom used her slow cooker for beans and maybe a stew every now and then. I didn't think much about using one myself and a few over-cooked chickens later, I figured maybe the only thing they were good for was beans.<br /><br />I now realize that the slow cooker isn't a terrible way to cook. It's just there are a lot of terrible slow cooker recipes. Those where you simply dump things in, walk away and come back eight hours later expecting a decent dinner.<br /><br />The secret to the slow cooker isn't that it is effortless. You merely put out the effort hours before dinner, so that the reward is truly at mealtime, when you've just got to serve.<br /><br />Here's a chicken dish our family has been enjoying. I usually serve it over rice or couscous. Using chicken thighs is just tastier, plus they hold up better to the long cooking time without getting too dry.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkpKjW-n8tJ8vy2YoExh-qeopcoKOdpIRkTgPps8dOzsrvoWL-JMCRtWhY7Wn5iqJUDf5DRgnZwC3xuGp5WQky8VwCMusbmQtlIpbGnR6nEZMNmPaZQjc6MpHm1jIB84FUJeqSg/s1600/100_7997.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkpKjW-n8tJ8vy2YoExh-qeopcoKOdpIRkTgPps8dOzsrvoWL-JMCRtWhY7Wn5iqJUDf5DRgnZwC3xuGp5WQky8VwCMusbmQtlIpbGnR6nEZMNmPaZQjc6MpHm1jIB84FUJeqSg/s400/100_7997.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944306510176978" border="0" /></a><span style="font-style: italic;">Combine 1/4 teaspoon of cinnamon, coriander, paprika and cumin in a bowl. Add 1/2 teaspoon salt and a little bit of black pepper.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMQOWt1pKoodXrxy2b5na5l9jmy8Cd7byGQxXXC7ry6kNgCZnmc9POQuhipFBDB5vdPrjEEdbNlQpsWb6nsd6VGZU4H1T1XYWG0SCbAsczPs1SguBeqfnx6jOIVqou7mqmcKFTg/s1600/100_8003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMQOWt1pKoodXrxy2b5na5l9jmy8Cd7byGQxXXC7ry6kNgCZnmc9POQuhipFBDB5vdPrjEEdbNlQpsWb6nsd6VGZU4H1T1XYWG0SCbAsczPs1SguBeqfnx6jOIVqou7mqmcKFTg/s400/100_8003.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944323809720882" border="0" /></a><span style="font-style: italic;"><br /></span><span style="font-style: italic;">Toss 3 to 4 medium chicken thighs in the spice mixture to coat. Set aside.</span><br /><span style="font-style: italic;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVXJ-a2_NpjJREsp7AOLPjtZ4j79aKt6ITxg3RBVNTFrwMRsfOnEfI_SQ4Sh3U_xsTX72oNeweG5wlOcldpHf2DLmIXe_bPJwTTGgnk8P3pzl-n2ncSAb7OpFzz1m5wr1YEGZrA/s1600/100_8000.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVXJ-a2_NpjJREsp7AOLPjtZ4j79aKt6ITxg3RBVNTFrwMRsfOnEfI_SQ4Sh3U_xsTX72oNeweG5wlOcldpHf2DLmIXe_bPJwTTGgnk8P3pzl-n2ncSAb7OpFzz1m5wr1YEGZrA/s400/100_8000.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944313845744242" border="0" /></a><span style="font-style: italic;">Slice one medium onion.<br /><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX7Jf1RETs5qqZWye9prPe0XdRpkl5D27zjW7QqhpY9nUhjmvC4IPGk8Jz8ExmiDxqnQ_pp5TD8ZgqyH8Ivp8l_5LuzeDO0yL0k5SSv95KUwPDc1ONDA-rFWdMDqdAXGHit-lYg/s1600/100_8017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX7Jf1RETs5qqZWye9prPe0XdRpkl5D27zjW7QqhpY9nUhjmvC4IPGk8Jz8ExmiDxqnQ_pp5TD8ZgqyH8Ivp8l_5LuzeDO0yL0k5SSv95KUwPDc1ONDA-rFWdMDqdAXGHit-lYg/s400/100_8017.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944326743456866" border="0" /></a><span style="font-style: italic;">Slice a couple of good sized carrots.<br /></span><span style="font-style: italic;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQqPr2CUMf7A83yp-uc20hJctC_PNFJs819pNUqelfEhn4gKiVeZcdtB25U_1xnzcUvunNXZQE7_RCRYbW7jX9DnHPhsr2gwyl1FWvqRiAi_NXvfPz_TIghvgNQlQ3S8AVYuMVA/s1600/100_8010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQqPr2CUMf7A83yp-uc20hJctC_PNFJs819pNUqelfEhn4gKiVeZcdtB25U_1xnzcUvunNXZQE7_RCRYbW7jX9DnHPhsr2gwyl1FWvqRiAi_NXvfPz_TIghvgNQlQ3S8AVYuMVA/s400/100_8010.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944970862696050" border="0" /></a><span style="font-style: italic;">Round up some dried fruit like these prunes, raisins or apricots.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WS3wrrYgOyXec0A8bAJBPDWDGYorRxCcekh_BTjLH48NMoSpyyOo_D87yJCwvHxcrc_NQtTqKXWhqQCfVv_Qt6BHOL0t6qbgiob8aH-nQiup3Mmv_tIz8WN_IvHfbvNznWOrbA/s1600/100_8002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WS3wrrYgOyXec0A8bAJBPDWDGYorRxCcekh_BTjLH48NMoSpyyOo_D87yJCwvHxcrc_NQtTqKXWhqQCfVv_Qt6BHOL0t6qbgiob8aH-nQiup3Mmv_tIz8WN_IvHfbvNznWOrbA/s400/100_8002.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944318452233234" border="0" /></a><span style="font-style: italic;">Begin to layer the ingredients in the slow cooker. Start with onions and carrots.<br /><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4-wfTPdqRwgh2Emq3ozlvzVIccMGQ_g6btkHgxrV19Zy62hRysTXDgo4w5dOyFwZck6B_8hPJCqnxQjGMyQLfSM_Mwp2Op3GrsxdYGBk9ST1VJbxHympyX9S3jwKPRrdhvtf6w/s1600/100_8007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4-wfTPdqRwgh2Emq3ozlvzVIccMGQ_g6btkHgxrV19Zy62hRysTXDgo4w5dOyFwZck6B_8hPJCqnxQjGMyQLfSM_Mwp2Op3GrsxdYGBk9ST1VJbxHympyX9S3jwKPRrdhvtf6w/s400/100_8007.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944967978722354" border="0" /></a><span style="font-style: italic;">Then the chicken.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBN3-ahyphenhyphen-Tx93IsvuEyB1uLzIH2oSq3gd9hUwp3l2j1kRSOjjKWN1N_n-_bbyUYa74wApHSDJtODfu_X2tP1fVIv5F37pSBW_cCoFVqwKllulF2fnECkP6qw_lx1giOULoqYx3A/s1600/100_8012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBN3-ahyphenhyphen-Tx93IsvuEyB1uLzIH2oSq3gd9hUwp3l2j1kRSOjjKWN1N_n-_bbyUYa74wApHSDJtODfu_X2tP1fVIv5F37pSBW_cCoFVqwKllulF2fnECkP6qw_lx1giOULoqYx3A/s400/100_8012.JPG" alt="" id="BLOGGER_PHOTO_ID_5713945373166535826" border="0" /></a><span style="font-style: italic;">Then the dried fruit. Drizzle a bit of olive oil over it all.<br /><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlsZUbZqoFPFcXp-o6U3DduNPiFkyFITIgu1BJgCecWikKxQFg_eIt_rHigiqvV47sDLVAz6LLvT2iFiLaKnic01ER7Rr0e0ovB-bG_2TYhVJZgYQ8y3l-pah-pmnY4OHcpJRbA/s1600/100_8013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlsZUbZqoFPFcXp-o6U3DduNPiFkyFITIgu1BJgCecWikKxQFg_eIt_rHigiqvV47sDLVAz6LLvT2iFiLaKnic01ER7Rr0e0ovB-bG_2TYhVJZgYQ8y3l-pah-pmnY4OHcpJRbA/s400/100_8013.JPG" alt="" id="BLOGGER_PHOTO_ID_5713945379747262786" border="0" /></a><span style="font-style: italic;">Cook on low for about 3.5 to 4 hours. The precise cook time will vary on the cooker and the size of the chicken thighs. Don't overcook. If the chicken is ready before you are, turn the heat off and keep the lid on to keep warm. If you need to hold it even longer, remove from cooker, cool, refrigerate and reheat before serving.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIWbGnpR2nul3qOneCkRmJPFT69eh7DI2T7PLzGQKXJhJoERTKXJHsTeaTXG1qyseIp6OQMqptoAfuG1K9lsjbA4TgVSlIpmM4OjQ7XLJeJnfJrK-GXn7ZihgweAACp55ZkFp5w/s1600/100_8022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIWbGnpR2nul3qOneCkRmJPFT69eh7DI2T7PLzGQKXJhJoERTKXJHsTeaTXG1qyseIp6OQMqptoAfuG1K9lsjbA4TgVSlIpmM4OjQ7XLJeJnfJrK-GXn7ZihgweAACp55ZkFp5w/s400/100_8022.JPG" alt="" id="BLOGGER_PHOTO_ID_5713944977541153362" border="0" /></a><span style="font-style: italic;">Dinner. </span><br /></div>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com1tag:blogger.com,1999:blog-35418611.post-23666217109649966752011-11-15T14:48:00.000-08:002011-11-17T21:40:26.799-08:00Boxed food, the good kindRecently when my friend Heather was dropping off my weekly goodies from her grocery delivery business, she said she had a deal for me. She'd leave me a small cardboard box full of winter veg if I'd cook it up, write it down and pass it along. Sounded like a fair trade to me.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaap9SfCKRgLuPBoHf8tA3z2xZNkUKNc9JjePUkbwyd_oO23KsXuUyBlkLSnrtGsHE-3SLpJIli_Fvas5dj00InQC8QQQUjf_uZYi56Fe05_vFsG3gpYe9Jnsjx_rl0ubrbfRdTA/s1600/100_7885.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaap9SfCKRgLuPBoHf8tA3z2xZNkUKNc9JjePUkbwyd_oO23KsXuUyBlkLSnrtGsHE-3SLpJIli_Fvas5dj00InQC8QQQUjf_uZYi56Fe05_vFsG3gpYe9Jnsjx_rl0ubrbfRdTA/s400/100_7885.JPG" alt="" id="BLOGGER_PHOTO_ID_5675359299783814786" border="0" /></a>Here's what was in my box:<br /><br />1 butternut squash<br />4 medium carrots<br />2 bunches bok choy<br />1 bunch of kale<br />1 lemon cucumber<br />2 kohlrabi<br />1 yellow summer squash<br />4 habaneros<br />several turnips<br />handful of potatoes<br />couple of jalapenos<br />few other random peppers<br />dozen or so small, hot green chilies<br /><br />And here's what I did with it:<br /><ul><li><span style="font-size:130%;"><span style="font-weight: bold;">Summer squash and kale saute.</span></span> Nice, quick side dish or part of a veg entree on top of rice, pasta or a baked potato. Slice veg. Heat a tablespoon or two of oil in a heavy-bottomed skillet. Add squash and season with salt and pepper. Give the squash time to brown and get yummy before pushing it around the pan. Once the squash is done, add the kale and a touch more oil and cook, moving veggies around the pan for a minute or two. Season with more salt. Turn the heat off and remove from pan.<br /></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vb5v_pHfK_FKrhXFDtfMD-h-BCNeahr_UZ-Pxk_0_unS2UhtWjWEdJ10RR6NuVrzI4GcMlRMvQoFySb6gNh_GzJ99k8yx0Pn0CLSfyPr_We8-6RmbWG0R_Zqj2dbpUwlLe5sSw/s1600/100_7880.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vb5v_pHfK_FKrhXFDtfMD-h-BCNeahr_UZ-Pxk_0_unS2UhtWjWEdJ10RR6NuVrzI4GcMlRMvQoFySb6gNh_GzJ99k8yx0Pn0CLSfyPr_We8-6RmbWG0R_Zqj2dbpUwlLe5sSw/s400/100_7880.JPG" alt="" id="BLOGGER_PHOTO_ID_5675359279736710850" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdbWIBTtcsR69oyzQ9GGfqHaaoADJOCNI481M9jmpzSevcl1GrcOBuEncKR4KvSqHUSTxCX39-B2OaUzEukVtiHtzA-mFa7oTuizDV4OuAHFc-DSQ1JAXzcd_u-rmmncOPiZlzg/s1600/100_7883.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdbWIBTtcsR69oyzQ9GGfqHaaoADJOCNI481M9jmpzSevcl1GrcOBuEncKR4KvSqHUSTxCX39-B2OaUzEukVtiHtzA-mFa7oTuizDV4OuAHFc-DSQ1JAXzcd_u-rmmncOPiZlzg/s400/100_7883.JPG" alt="" id="BLOGGER_PHOTO_ID_5675359286121229410" border="0" /></a><ul><li><span style="font-size:130%;"><span style="font-weight: bold;">Pepper preserves.</span></span> The habaneros and tiny green chilies are too hot for my crowd, so I dried them in my dehydrator. Simple enough. Just cut off the stems and threw them in. I store the in an air-tight container (read: old peanut butter jar) with other dried chilies. I use them when cooking beans, in soups, dips, casseroles, etc. The handful of jalapenos were married with the remaining ones from my own garden for a batch of jalapeno jelly. Yum.<br /></li><li> <span style="font-size:130%;"><span style="font-weight: bold;">Pear and Butternut Squash Soup.</span></span> Cut off both ends of the squash. Then cut in half, lengthwise. Scoop out seeds (I use a grapefruit spoon) and discard. Rub a little oil, salt and pepper on the exposed flesh of the squash and roast in a 400 degree oven, flesh side down, until the squash is fork tender. Remove from oven and let cool completely (if you can do this the night before, you'll make quick work of your soup the next day). Once completely cool, you can easily peel away the skin and discard. Saute one small onion in a stock pot. Add a few cups of stock (veg or chicken). Add squash and a can of pears and the juice. Use an immersion blender (or work in batches with a food processor or blender) to puree. Heat pureed soup and finish with cream, milk or a few tablespoon of butter. Serve hot topped with creme fraiche or sour cream and crusty bread.<br /></li><li><span style="font-size:130%;"><span style="font-weight: bold;">Dress up a salad.</span></span> Kohlrabi looks funny with it's tough outer skin, and stems shooting out all around. It's actually a very nice, mild flavor that can add a bit of a crunch (think jicama). To prep, pull off the leaves (which could be swapped for kale in many recipes). Use a paring knife to peel off the fibrous skin. Then slice, cut matchstick pieces, cube or grate. Toss in a salad along with that lemon cucumber. Or munch on it with carrot sticks and apples for a healthy snack.<br /></li><li><span style="font-size:130%;"><span style="font-weight: bold;">Bok Choy, cherry tomatoes and fried egg over rice. </span></span>Trim the end off the bok choy and slice crosswise into inch-wide strips. Add a bit of oil to a hot skillet and add the bok choy. Season with salt and pepper and cook until nearly done. Add tomatoes and cook just until burst. Remove from skillet and dump directly onto cooked rice. In the same pan, fry an egg. Slide cooked egg off the skillet and on top the veg. Season with salt and pepper.<br /></li><li><span style="font-size:130%;"><span style="font-weight: bold;">Curried Root Veggies.</span></span><span style="font-size:100%;"> Prep and slice carrots, potatoes and turnips into similar-size pieces. </span>Toss with oil, salt, pepper and curry powder. Spread in a single layer onto a rimmed baking sheet. Roast in a 400 degree oven until fork tender and veggies brown nicely. Another veggie that will merry well in this mix is cauliflower. This is a great side dish or serve atop coconut rice for an entree. </li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU64N9H-EOfPmkpcJXM879nfbalpN_rQgavJKNt_upuVZKRHi88IFvYjIuEYO6DUuXMStYkAYefeydYXUfmTZrACJ9y7cvBfOlgMI8ZIsn7nF-9LVCe5jaWIhE2MaRYl0st4KNZw/s1600/100_7887.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU64N9H-EOfPmkpcJXM879nfbalpN_rQgavJKNt_upuVZKRHi88IFvYjIuEYO6DUuXMStYkAYefeydYXUfmTZrACJ9y7cvBfOlgMI8ZIsn7nF-9LVCe5jaWIhE2MaRYl0st4KNZw/s400/100_7887.JPG" alt="" id="BLOGGER_PHOTO_ID_5675359302123320066" border="0" /></a><div style="text-align: center; font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZELD6MhAvFtboLlx63uIGWvyxHPBS5EFAFFWpAnEaHRgjn6ejbnzw7iF0qm7T0gLuuYfCZlybTNcv8KzEaCXccx5unlKNrQPvB0y5XrpDzP_62iZjxZtBe3IyDy-RWWShOfyHw/s1600/100_7889.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZELD6MhAvFtboLlx63uIGWvyxHPBS5EFAFFWpAnEaHRgjn6ejbnzw7iF0qm7T0gLuuYfCZlybTNcv8KzEaCXccx5unlKNrQPvB0y5XrpDzP_62iZjxZtBe3IyDy-RWWShOfyHw/s400/100_7889.JPG" alt="" id="BLOGGER_PHOTO_ID_5675359311575023458" border="0" /></a>(These veggies were fine, but they would have been better with a bit more time in the oven to get nice and browned. I had screaming kids, so I pulled mine a bit early. Do whatever keeps you sane!)<br /></div>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-26909712664958652892011-10-31T09:59:00.000-07:002011-10-31T15:01:30.049-07:00Caterpillar Cake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrctf1ZjP5GWeTJspt54hWnQSc_7iOKC00MC6TBOhyphenhyphenzeVjG1H-sDLeCPwGrf7eHMwl3fpDr9zY1sNPlJAv9Pgl5dJvtPhgwWjZ2k8pwNmxT-2bz-9LDiGcNjCXShbE8jbF9rbCdQ/s1600/100_7846.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrctf1ZjP5GWeTJspt54hWnQSc_7iOKC00MC6TBOhyphenhyphenzeVjG1H-sDLeCPwGrf7eHMwl3fpDr9zY1sNPlJAv9Pgl5dJvtPhgwWjZ2k8pwNmxT-2bz-9LDiGcNjCXShbE8jbF9rbCdQ/s400/100_7846.JPG" alt="" id="BLOGGER_PHOTO_ID_5669702111015398338" border="0" /></a><br />I am a big planner about some things. And others, well, I do better if I just start working and create as I go. This frustrates the heck out of the Hubs at times, but, alas, I'll call it one of my more endearing qualities.<br /><br />I've been saying for about two weeks that I was going to make Carter a caterpillar cake for his birthday. I didn't exactly have the execution planned out, just the idea. His birthday was Sunday, so by Saturday I thought I better get to it. I had nearly all of the ingredients on hand except powdered sugar, and I still needed to get dinner supplies, too. So we loaded up and headed to Safeway, boys in tow, to buy four pounds of confectioner's sugar, a package of hot dogs, buns and two bottles of wine. The teenage checker, I'm sure probably gave me a low score on the Mom-of-the-Year scale, especially considering the roaming 3-year-old boy who laid down in the middle of the wine aisle because he thought it would be funny to block the cart. Good thing I shop on price instead of tasting notes. We'd have been there a long time!<br /><br />After a walk home in the rain from church on Sunday morning, I got to baking. The text book would tell me to bake the cake well in advance of decorating time, but this momma was working on Halloween costumes the night before, so something had to give. Here's a quick run down of how I made the cake. It wasn't too difficult, and had I not been trying to wrangling two kids, it wouldn't have taken too long to decorate.<br /><br /><ol><li>I am so unoriginal, I once again used this <a href="http://thedinnerhour.blogspot.com/2010/09/crazy-wacky-old-fashioned-choclate-cake.html">cake and icing recipe</a>. I baked three cupcakes and one cake in a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bundt</span> pan. After making the icing, I pulled about one cup out and mixed green food coloring into the red. Then I tinted the remaining one cup red. I was going for the <a href="http://www.amazon.com/Very-Hungry-Caterpillar-Eric-Carle/dp/0399226907">Very Hungry Caterpillar</a> look.</li><li>After letting the cakes cool for about an hour, I leveled the bottom off the <a href="http://en.wikipedia.org/wiki/Bundt_cake"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bundt</span> cake</a>, reserving the cut off portion for later use. Then, I cut that cake in half to form two semi-circles. I set one of the halves aside. I took the other half and cut that in half once again. The semi-circle forms the back, then place the other two pieces in the opposite direction to for the neck and tail, both curling upward. The whole cake should be assembled on something flat and much large than the cake. I didn't have a platter large enough, so I turned a cookie sheet upside down and covered it with foil. You could also buy one of those fancy cake boards at a craft store.<br /></li><li>Take the cupcakes and break them up. Toss them in a bowl with something sticky. You could use frosting (<a href="http://www.bakerella.com/make-your-cupcakes-pop/">cake pop style</a>), but I used about two tablespoons of homemade strawberry jam. The consistency was perfect, runny and so, so sticky. Then I used a <a href="http://www.amazon.com/s?ie=UTF8&keywords=pastry%20blender&rh=n%3A284507%2Ck%3Apastry%20blender&page=1">pastry blender</a> -- a fork would work, too -- and mashed the whole thing up well. Try taking a small pinch and forming a ball. If you can do that, you're ready to move on to the next step. If it's still too crumbly, add more frosting or jam, mash some more until you can form the ball. </li><li>Make a large ball out of the cake and jam/frosting mixture. Place that ball on the neck end of the caterpillar and ta-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">da</span> -- you've got a head! </li><li>Next, use the remaining cake that was reserved when you leveled the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bundt</span> to fill in any cracks in your creation.<br /></li><li>Then, using small sheets of wax paper, line the underside of the cake. Place the sheets just barely below the cake surface, so that they will pull away easily. These will be removed after frosting, so that you will have a clean surface under the cake.</li><li>Frost the body green and then the head red. An <a href="http://www.amazon.com/Ateco-1307-Medium-Offset-Spatula/dp/B000BRQXVW">offset spatula</a> is the best tool for this, which you can pick up at any store that sells cake decorating supplies. After frosting I gave the body a good dose of colored sprinkles. Remove the wax paper and place the cake in the refrigerator. The icing will set up a bit when cooled.<br /></li><li>I used Tootsie rolls to make the eyes, antenna, feet and grass. I (thankfully) had chocolate, lime and vanilla Tootsie rolls handy from the Halloween candy bowl. You can pinch or cut the Tootsie roll and shape them pretty easily with your hands. For the eyes, I just rolled them into a ball and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">smooshed</span> them with a rolling pin. Super simple. I made all of the shapes and then set them aside.<br /></li><li>Take whatever cake bits you have leftover and toss them in the food processor with a few graham crackers. Buzz. This is the dirt you can sprinkle around the caterpillar. If you don't have a food processor, you could just crush up graham crackers by placing them in a zip top bag and taking a rolling pin to them.<br /></li><li>Lastly, pop the Tootsie roll decorations onto the cake.<br /></li><li>Enjoy!<br /></li></ol>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-75395586848726807342011-09-30T09:52:00.000-07:002011-09-30T10:20:06.409-07:00Birthday cakeS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KFht6Cliw1LV3ja99e-xrJKMdRVwHWJV9UCXvPjMc0Rs2YqaMKo0VgaafNeYtAx3Pzz63trKb3Cx8cI8-Wffbpkm3KS3gyOwupGUmtNOnVJ11k6QVEUh6SD9YZQF-zeZy_OxLg/s1600/100_7765.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KFht6Cliw1LV3ja99e-xrJKMdRVwHWJV9UCXvPjMc0Rs2YqaMKo0VgaafNeYtAx3Pzz63trKb3Cx8cI8-Wffbpkm3KS3gyOwupGUmtNOnVJ11k6QVEUh6SD9YZQF-zeZy_OxLg/s400/100_7765.JPG" alt="" id="BLOGGER_PHOTO_ID_5658200042123330674" border="0" /></a><br />Word to the wise mama: When you're picking up those birthday supplies, grab a bottle of Cab or some other soul-warming <span class="blsp-spelling-error" id="SPELLING_ERROR_0">drinky</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">winky</span>. Because after the kind of 3-year-old celebrating we've been doing around here, you'll need it.<br /><br />My big boy is 3, and while I believe he grew out of the Terrible Twos, he's making great progress in the Thwarting Threes. As in, anything I attempt to do, he somehow manages to intervene, steal the show, redirect my attention or otherwise drive me insane. Like yesterday when my sister-in-law called at the exact same time I notice a huge bug crawling up my arm. Either of these things alone could redirect one's attention. But at that very moment Jasper notified my that, despite being a mere inches away from the toilet, he'd peed his pants. Then he kicked off his <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Crocs</span> (my direction, of course) that were mere portable puddles of piss. See what I mean? I can't freak out about a bug. I can't have a conversation with another adult. I'm dodging flying pee, throwing a kid in the tub and mopping the floor with what was once a nice hand towel.<br /><br />Despite all of this, I can't get enough of this crazy boy. His grand day was filled with excitement that started with chocolate chip pancakes and ended with one huge slice of cake. And after the boys were snoring happily in a sugar-coated dreamland and I had scrubbed frosting from the floor, walls and clothes, the Hubs and I enjoyed a beer. And a little peace and quiet.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">I made cake and cupcakes on two separate celebrations. I know, the kid's only 3, and I'm already certifiable. The first was cupcakes baked into ice cream cones. The second was a more traditional cake. They both used the same cake recipe, which you can find <a href="http://thedinnerhour.blogspot.com/2010/09/crazy-wacky-old-fashioned-choclate-cake.html">here</a>. And the frosting is vanilla cream cheese</span>.<br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwd1Euh3hKNy82tWLdjr-LvLmV1OtUPWBaB-jB9dv5t-lh2KLJ4JLXLZyvu-DASTcmY5zppVdClI0oT8ZpLiHijAggpoBGRyEXNGpgyJtMEBhmL7GInJdl9GTKfwCqlPi8mEMrA/s1600/100_7736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwd1Euh3hKNy82tWLdjr-LvLmV1OtUPWBaB-jB9dv5t-lh2KLJ4JLXLZyvu-DASTcmY5zppVdClI0oT8ZpLiHijAggpoBGRyEXNGpgyJtMEBhmL7GInJdl9GTKfwCqlPi8mEMrA/s400/100_7736.JPG" alt="" id="BLOGGER_PHOTO_ID_5658199888083777858" border="0" /></a><br /><span style="font-style: italic;">It was easier than I'd guessed to bake the cake right in the cones. Just placed them on a baking sheet, filled with batter about 3/4 of the way full and baked. After one batch of underdone cakes, I discovered it was better not to pack them too tightly together as I did first in a casserole dish, thinking they'd tip over too easily. The second round I used a cookie sheet and just walked them very carefully to the oven. After cooling completely, I frosted them. Then we set up several small bowls of candies and let kids decorate their own. Fun, yummy and so much less messy than regular cake or cupcakes!</span><br /><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgWa2IRcJHr4QisaP9nVb1568jmqr0U_I7uZbX4UCBCmq0CxtpzBGROacl0tOhyphenhyphenbZSHm0bAxjtcV1v3HC210BfXOdrm0VLBvYlW38DaTVENHq_0nL9lL8gli5RcCdzYE5QjbEMw/s1600/100_7762.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgWa2IRcJHr4QisaP9nVb1568jmqr0U_I7uZbX4UCBCmq0CxtpzBGROacl0tOhyphenhyphenbZSHm0bAxjtcV1v3HC210BfXOdrm0VLBvYlW38DaTVENHq_0nL9lL8gli5RcCdzYE5QjbEMw/s400/100_7762.JPG" alt="" id="BLOGGER_PHOTO_ID_5658199889125127026" border="0" /></a><br /><span style="font-style: italic;">To make the J, I placed a piece of wax paper on top of the cake before frosting. With a Sharpie marker, I wrote the letter J on the wax paper in the size that was appropriate for the cake. Then, I placed the wax paper on a cutting board and used a paring knife to cut out a stencil, using the original J I'd made as a guideline for size. You could also trace an actual stencil on the wax paper. Then, after frosting the cake, I placed the wax paper stencil directly on the frosting and filled in with the sprinkles. After carefully removing the wax paper stencil, I then used a small plate to hold just over the cake to start decorating the outer rim and side. Then I filled in the sides using wax paper to help push them into the frosting. Before doing any frosting, always remember to line the cake plate with pieces of wax paper that will easily be removed after frosting. This leaves you with a clean plate without gobs of frosting all over! </span><br /></div>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-7237830507725252372011-08-31T09:00:00.000-07:002011-08-31T14:19:28.311-07:00Plum overloaded
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUTlWAsMtyHPy2WpgMpk6_9HFpHvFoFNjVutpthSx6RTfyGtxQFQDOW_ikMTDeulGmdiIPWuGRmOiP9rruR8cfRE4owLZJmefKY1OalXNq-0YpBjfaBRBOG2NHCZIXDzwBt5PnA/s1600/100_7649.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUTlWAsMtyHPy2WpgMpk6_9HFpHvFoFNjVutpthSx6RTfyGtxQFQDOW_ikMTDeulGmdiIPWuGRmOiP9rruR8cfRE4owLZJmefKY1OalXNq-0YpBjfaBRBOG2NHCZIXDzwBt5PnA/s400/100_7649.JPG" alt="" id="BLOGGER_PHOTO_ID_5647131904838385986" border="0" /></a>
<br />This morning I sliced and de-seeded about 20 plums. The last of our stash of roughly 20 pounds. That's a lot of plums. They arrived at my door by way of my friend Christiane. She was gifted 30 pounds of fruit and a ton of generosity.
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<br />The sliced Italian Plums, also called prune plums, were headed for the dehydrator. As Seth put on his bike helmet and gloves, getting ready to head out for work, he said, "It's like you're a squirrel getting ready for winter."
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<br />Exactly. That's what preserving food is about. Delicious berries? Not around come December. But sweet jams take their place. And there's the pickling and the flavored vinegars and the sauces and chutneys. So much goodness, it's going to be hard for winter to dampen my craving for summer foods.
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<br />So, those plums? Well, after I, too, gave away a generous amount to neighbors, I got to making a Chinese Plum Sauce. It was so delicious and simple. I canned mine, but this recipe would be just fine eating fresh. Get to it now, while the plums are ripe and ready. It's from <a href="http://sherribrooksvinton.com/">Sherri Brooks Vinton</a>'s book "Put 'em Up!" This book offers some great ideas for preserving, and I love how it's organized by fruit or veggie. It goes well beyond jams and ice box pickles.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2b449RPoxWSL1Wti0GLh_-_c6f_sFCCG7LqWzD5UcEfqG3HoSvDt8zWAP0v6laIcUGTSUETB2UywGtWMwLDFvqkHqHwJpuCy_VE5R1vfAjlTEscICQrMnn8u9-5EBLQdnpxy-w/s1600/100_7653.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2b449RPoxWSL1Wti0GLh_-_c6f_sFCCG7LqWzD5UcEfqG3HoSvDt8zWAP0v6laIcUGTSUETB2UywGtWMwLDFvqkHqHwJpuCy_VE5R1vfAjlTEscICQrMnn8u9-5EBLQdnpxy-w/s400/100_7653.JPG" alt="" id="BLOGGER_PHOTO_ID_5647131908581681234" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvejmzaIFOwsKOOOc6Tyn5wr3ysMP2qxnxuZh1yCvrEt_JXab4FSC-meVXIpxT6buIyV9DSowy0IQdlY9TKHrylAzZu20ki0iatgwxm9HG2qHDUOz9xZo-dcrGILefJP1U0X8tw/s1600/100_7654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvejmzaIFOwsKOOOc6Tyn5wr3ysMP2qxnxuZh1yCvrEt_JXab4FSC-meVXIpxT6buIyV9DSowy0IQdlY9TKHrylAzZu20ki0iatgwxm9HG2qHDUOz9xZo-dcrGILefJP1U0X8tw/s400/100_7654.JPG" alt="" id="BLOGGER_PHOTO_ID_5647132229377829474" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkCIr6xynvmTSDtN6zmgX-HG6XuSH7BRcC3EXGLqRWwFL4ogV6h1nL4_kcT9niYqRB1NZTeKBbndB4tT9QY9Ku6k4qDT2Uv_Jf-FHPeN3KnaYBaaAkb0mAmXBiRL6Dxb-Hn4eqg/s1600/100_7658.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkCIr6xynvmTSDtN6zmgX-HG6XuSH7BRcC3EXGLqRWwFL4ogV6h1nL4_kcT9niYqRB1NZTeKBbndB4tT9QY9Ku6k4qDT2Uv_Jf-FHPeN3KnaYBaaAkb0mAmXBiRL6Dxb-Hn4eqg/s400/100_7658.JPG" alt="" id="BLOGGER_PHOTO_ID_5647131914722946114" border="0" /></a>
<br />We slathered grilled chicken in this sauce and ate it atop brown rice and grilled summer squash. Nothing to complain about there, but the options are endless. It would be a delicious dipping sauce for just about any roasted veggie, spring rolls, chicken, pork, noodles and even sandwiches. And if my picky eater liked it, I'm going to call it kid friendly for the masses.
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<br /><span style="font-size:100%;"> </span><span style="font-size:85%;"><span style="font-size:100%;"><span style=" font-weight: bold;font-family:arial;" >Chinese Plum Sauce
<br /></span></span><span style=" font-style: italic;font-family:arial;" >from "Put 'em Up!" by Sherri Brooks Vinton</span>
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<br /><span style="font-family:arial;">2 pounds of plums, pitted and chopped</span>
<br /><span style="font-family:arial;">1/2 cup cider vinegar</span>
<br /><span style="font-family:arial;">1/2 cup brown sugar, lightly packed
<br /></span><span style="font-family:arial;">1/4 cup soy sauce</span> <span style="font-family:arial;">
<br />3 tablespoons freshly grated ginger</span>
<br /><span style="font-family:arial;">2 garlic cloves</span>
<br /><span style="font-family:arial;">1 star anise</span>
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<br /><span style="font-family:arial;">Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic and star anise in a large nonreactive pot, and bring to a boil. Reduce the heat and simmer until thickened, 20 to 25 minutes. Fish out the star anise and discard. Puree the sauce with a stick blender. </span> <span style="font-family:arial;">Refrigerate: Ladle into bowls or jars. Cool, cover and refrigerate for up to 3 weeks. </span> <span style="font-family:arial;">OR </span> <span style="font-family:arial;">Can: Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. </span> <span style=" font-style: italic;font-family:arial;" >
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<br />Notes: I chopped the plums by lightly pulsing the food processor. Then, I dumped almost all of them out and added the lightly chopped ginger and garlic. Then, I pulsed more to chop those more finely. I used anise seeds and made a sachet from cheesecloth for them and fished that out after cooking. </span></span>
<br />Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-29307132322138814242011-08-24T14:57:00.000-07:002011-08-24T15:28:51.132-07:00Giving in and getting lunch<img 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" alt="" /><span style="font-size:180%;">W</span>e are waging a battle of control around my house. It's me versus a nearly 3-year-old. And some days, he is on top of his game. But who gets the upper hand is a constant struggle because the decision-making just doesn't stop when you're a toddler.
<br />
<br />Can you throw your rock collection down from the top of the stairs? Of course not. Is it OK to jump on the couch? Depends on Mom's mood. Is picking your little brother up in a headlock OK? Not a chance. Can you pee on my leg? Um, no. Will Mom feed a baby doll breakfast, too? You bet.
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn3NHlb6j2vVY0DeEJwzUgRtq11hAxw7UUgAAvyWxNrYfktEjl4bk_esd2iACdilaXJSsvTKvqv8pzgEeiQWVYGrJIkDqhFGZH6CkCFDfSTz-GVuesr_MZmgcwfy1X90ugCdHuA/s1600/100_7625.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn3NHlb6j2vVY0DeEJwzUgRtq11hAxw7UUgAAvyWxNrYfktEjl4bk_esd2iACdilaXJSsvTKvqv8pzgEeiQWVYGrJIkDqhFGZH6CkCFDfSTz-GVuesr_MZmgcwfy1X90ugCdHuA/s400/100_7625.JPG" alt="" id="BLOGGER_PHOTO_ID_5644551274568470594" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAfIFXwFWIPMVA0canA4pgWYRPAscoM3eYxG66c6TPGo8tgqIVN8nQtosMJSc7oLr-bDuWIdxU1us4HNI-b5f6sG9vHJfVhKKi-uP-TVXZbsgPRY1-0PdO4KiwEFDucO1jON49w/s1600/100_7629.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAfIFXwFWIPMVA0canA4pgWYRPAscoM3eYxG66c6TPGo8tgqIVN8nQtosMJSc7oLr-bDuWIdxU1us4HNI-b5f6sG9vHJfVhKKi-uP-TVXZbsgPRY1-0PdO4KiwEFDucO1jON49w/s400/100_7629.JPG" alt="" id="BLOGGER_PHOTO_ID_5644551248722197474" border="0" /></a><span style="font-style: italic;">See what I mean about the battle? This is his response when I say, "Look at the camera."
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<br /></span></div>That last one is so tough for me to say no to even though it means another three minutes before I get to sit down and eat my own breakfast. I'm always the last at the table anyways, so what's it going to hurt to pull out another plate, cup, spoon, bowl and do NOT forget the napkin?
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<br />When I was Jasper's age, I had an imaginary friend named Lucy. And she truly looked like Lucy, the Peanuts character. Yep, she was a cartoon, which is perfectly acceptable given her imaginary state. I know, it's not that unusual for kids to have a vivid imagination, but to what extent the parents play along is the bigger question. My parents went all the way, or out of their way may be the better way to say it. They stopped our car in front of the same stranger's house daily and honked the horn. Then, we'd all sit in the car and wait for Lucy to hop in.
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<br />I think I turned out all right, my own neurosis aside. And so will my little guy.
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<br />Here's a nice nibble for mom that comes from most of the same ingredients you can make a kiddo lunch from.
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcL0e-LTd12oBmdTPqEHeyTk178AuWaCfMCyME-EMa6gzgFGZMnE9SOSWdSsYeNdiodxEBCP_UN4lvIVpGrNPl1zH2Jgq7Y4AViEviteVGK4uUCEa_ZPHZKFyt5hjImclcrd1qAg/s1600/100_7616.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcL0e-LTd12oBmdTPqEHeyTk178AuWaCfMCyME-EMa6gzgFGZMnE9SOSWdSsYeNdiodxEBCP_UN4lvIVpGrNPl1zH2Jgq7Y4AViEviteVGK4uUCEa_ZPHZKFyt5hjImclcrd1qAg/s400/100_7616.JPG" alt="" id="BLOGGER_PHOTO_ID_5644551264348998770" border="0" /></a><span style="font-style: italic;">This pic isn't that great, but you get the idea. The kiddo spilled a full cup of milk while I was taking this. </span>
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<br /></div><span style="font-weight: bold; font-family: arial;">Mom's Quick Sammie</span>
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<br /><span style="font-size:85%;"><span style="font-family: arial;">Sliced bread, preferably a crusty loaf</span>
<br /><span style="font-family: arial;">Grainy mustard</span>
<br /><span style="font-family: arial;">Honey</span>
<br /><span style="font-family: arial;">Apples, thinly sliced</span>
<br /><span style="font-family: arial;">Cheese, try sharp cheddar, Swiss or Gruyere</span>
<br /><span style="font-family: arial;">Salt and pepper
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<br /></span><span style="font-family: arial;">Preheat the oven to broil. Line a baking sheet with foil for easy clean up. Mix roughly equal parts mustard and honey in a small dish and spread onto one side of the bread. Put the bread on the baking sheet. Place the apple slices on the bread next. Top with cheese. Pop under the broiler until the cheese is slightly browned and bubbly. Remove and cool for a couple of minutes. Top with salt and pepper and serve.</span>
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<br />Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-2420491775755417842011-08-18T13:35:00.000-07:002011-08-18T14:01:35.090-07:00My 3-year-old could do this
<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX71jYcN3LUV3bEe1nH9stMoUxNyaFBXKDUYg96hhOmXqfSAX6sCTwJhSnwUF-Vmjl1zOsR4_ftIJSv54qK7Qr2ah_oOj0FWY7QW1mIY6yvR1i4epPUf6We5asGEKVbX1tqkFSg/s1600/100_7597.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX71jYcN3LUV3bEe1nH9stMoUxNyaFBXKDUYg96hhOmXqfSAX6sCTwJhSnwUF-Vmjl1zOsR4_ftIJSv54qK7Qr2ah_oOj0FWY7QW1mIY6yvR1i4epPUf6We5asGEKVbX1tqkFSg/s400/100_7597.JPG" alt="" id="BLOGGER_PHOTO_ID_5642299707409984882" border="0" /></a>
<br /><span style="font-style: italic;">If there is no one in your house who would think this looks like a perfect meal, please, go to Fandango, buy tickets to see a documentary and hit the wine bar before the show. You are clearly too cool for me or for these cut up hot dogs in corn bread.
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<br />I'm a big fan of anything that makes my life easier. I've also become a fan of picture books. My oldest is now able to look at the pictures and tell me the story. We read him "The Poky Little Puppy" for bedtime last night. It's a Golden Book I remember from my own childhood. In my mature age, the story just seems drawn out in a way that can only mean one thing: No one edits those books.
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<br />The pictures were good enough cues, though, for Jasper to retell it this morning while I made mini corn dog muffins. Here's to hoping I can tell a story, or a recipe, through (mostly) pictures.
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4lT0q-srUM069gLKfU_mZ-XB3tOys2N_oZa52HXBr_opM47A9vmu_oMXJNdAAbC6Ic-APjvYeR7Mg3KFmQ7_WPCO594FEFZZ6ei9T0jUhLo5MIZQ9VVqd-0u5mbC-2uS0ycMFQ/s1600/100_7587.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4lT0q-srUM069gLKfU_mZ-XB3tOys2N_oZa52HXBr_opM47A9vmu_oMXJNdAAbC6Ic-APjvYeR7Mg3KFmQ7_WPCO594FEFZZ6ei9T0jUhLo5MIZQ9VVqd-0u5mbC-2uS0ycMFQ/s400/100_7587.JPG" alt="" id="BLOGGER_PHOTO_ID_5642299689583742082" border="0" /></a><span style="font-style: italic;">I cut eight hot dogs into six equal pieces each to make 48 mini muffins. </span>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YMkQCiMgQWP0VzkEyMLEcWMRyboSS3SR7qZMg-xkyIdMpQR8SAx-BRqhQUTmnc0ygTYLAN5wkLSOYIk2mlV0g5KRJEHJ_YZC6oYU7GSRqL67y3J4HvQieC2CO50FWEObCNXinQ/s1600/100_7589.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YMkQCiMgQWP0VzkEyMLEcWMRyboSS3SR7qZMg-xkyIdMpQR8SAx-BRqhQUTmnc0ygTYLAN5wkLSOYIk2mlV0g5KRJEHJ_YZC6oYU7GSRqL67y3J4HvQieC2CO50FWEObCNXinQ/s400/100_7589.JPG" alt="" id="BLOGGER_PHOTO_ID_5642299693415461026" border="0" /></a><span style="font-style: italic;">I made my usual cornbread batter. Any recipe would work. Mine typically makes a 9x9 pan of bread, and it was enough batter for four dozen mini muffins. If you need a good recipe, try <a href="http://thedinnerhour.blogspot.com/2010/03/comfort-in-kitchen.html">this</a> one.</span>
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFVuqPjJ0tDLV_bVxnDgx1Q13IAu5tsN7QfszAvboUZRK8j879CsqmxXsXmLc41DW2wHaB0RYDAGLB9kxsMkFMWydX2h4qCo7TBXTr_WZTYtj9avTZW-WDfRlp7Bn1dQu9GgwWg/s1600/100_7591.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFVuqPjJ0tDLV_bVxnDgx1Q13IAu5tsN7QfszAvboUZRK8j879CsqmxXsXmLc41DW2wHaB0RYDAGLB9kxsMkFMWydX2h4qCo7TBXTr_WZTYtj9avTZW-WDfRlp7Bn1dQu9GgwWg/s400/100_7591.JPG" alt="" id="BLOGGER_PHOTO_ID_5642299698380344802" border="0" /></a>
<br /><span style="font-style: italic;">Fill greased mini muffin tins about 1/3 full. Place a hot dog slice in the center of each. Bake at the temperature your recipe directs, but the time will be far less. Mine took about five or six minutes to bake.
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<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V2kSF619K6jAkWbVRTADeyY_ekdHXr95W_EoLi3UDiE9oyTw0n8ttW_-jnVDwSh5t81AHRtxVQTpeNZrrko5mo0BaNO_KcJyjjLn3EvRP3MgW_0aHqy1CicRUphAQnvUbqCJqA/s1600/100_7594.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V2kSF619K6jAkWbVRTADeyY_ekdHXr95W_EoLi3UDiE9oyTw0n8ttW_-jnVDwSh5t81AHRtxVQTpeNZrrko5mo0BaNO_KcJyjjLn3EvRP3MgW_0aHqy1CicRUphAQnvUbqCJqA/s400/100_7594.JPG" alt="" id="BLOGGER_PHOTO_ID_5642299703837743538" border="0" /></a><span style="font-style: italic;">Let them cool in the muffin tins for a few minutes, then gently remove and place on a wire rack for further cooling, or serve immediately. After cooling, I transferred this rack straight to the freezer. Once frozen, I tossed them all in an airtight bag. Reheated for about 5 minutes in a 350 degree oven. </span>
<br /></div>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com1tag:blogger.com,1999:blog-35418611.post-36421999117033671152011-07-15T20:17:00.000-07:002011-07-15T20:36:14.233-07:00Easing back into the apronWhew. It's been a whirlwind around here. Or there. Or wherever. We returned a few days ago from a 10-day adventure to Oklahoma, a trip we managed to plan during a sun-baking heat wave that radiated temperatures no less than 100 degrees daily. We had fun, saw lots of family, spent a fair amount of time in swimming suits and drank a lot of beer.<br /><br />Then, like all vacations, we returned with a thud. Cranky kids, empty fridge and parents left with a jet-lag hangover that offers no mercy when the alarm goes off on Monday morning (For the Hubs it is an annoying bell on his iPhone, and for me it's the baby's early-morning babble.).<br /><br />So, here's a bit of what I've been cooking this week. We've still got screaming kids and the swimsuits just aren't the same when the high around here is 75, but it does feel good to be back in our house. Now, if I only had an excuse for a beer with lunch. On vacation it seems like the relaxing thing to do, but for a stay-at-home mommy on a routine Wednesday, it just feels worthy of a call to CPS.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUKcJZGz12y8WPdDPSM_pFefmiius2d2f3q2d20GZ63t-UDdyWY2CtjzJ6Sr5WUXqHb_uO8KNCRih0eq4Mj0apgml_0csoAmtoP8ZTk7CTudJgUq3Zf8ECVmZ9Gmv0FBkj16Efg/s1600/100_7475.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUKcJZGz12y8WPdDPSM_pFefmiius2d2f3q2d20GZ63t-UDdyWY2CtjzJ6Sr5WUXqHb_uO8KNCRih0eq4Mj0apgml_0csoAmtoP8ZTk7CTudJgUq3Zf8ECVmZ9Gmv0FBkj16Efg/s400/100_7475.JPG" alt="" id="BLOGGER_PHOTO_ID_5629786924798421362" border="0" /></a><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Soba</span> noodles in a puree of coconut milk, sweet potato, caramelized onions, ginger and garlic. Topped with peas, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">edamame</span> (both frozen) and lightly sauteed cabbage. Topped with veggies last, and the kids had theirs without green things. </span><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq69u80TA6u9GYzNuUnmJKMQXMxyYmfoQCcxt51_i4qsei4_t9xto0_3Eg-eyXjJEjKuxhuWGC6SVE2gWr3UqJrUD9U7IW5M7huWV9rF7E2bzkWphfNiN3FIqiERC-K8xCqeRqw/s1600/100_7493.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq69u80TA6u9GYzNuUnmJKMQXMxyYmfoQCcxt51_i4qsei4_t9xto0_3Eg-eyXjJEjKuxhuWGC6SVE2gWr3UqJrUD9U7IW5M7huWV9rF7E2bzkWphfNiN3FIqiERC-K8xCqeRqw/s400/100_7493.JPG" alt="" id="BLOGGER_PHOTO_ID_5629786930576937874" border="0" /></a><span style="font-style: italic;">I had salmon patties but no buns, so I decided to make it a wrap. They're nestled in the wrap with a slaw made from cabbage, carrots, mangoes, avocados and jalapeno. The slaw dressing started with basic mayo and vinegar, and I added a bit of cayenne for heat, lemon zest and honey to balance the heat. </span><br /></div>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-29056356090688675672011-06-23T13:07:00.000-07:002011-06-23T14:02:40.262-07:00Feed my familyThere's bread rising on my kitchen counter, and I'm about to start boiling some pasta for tonight's<span style="color: rgb(102, 102, 102);"> </span><a style="color: rgb(153, 102, 51);" href="http://thedinnerhour.blogspot.com/2010/05/timeless-casserole.html">Tuna Casserole</a> dinner. I'm back in the kitchen, and it feels good.<br /><br />About a month ago I came down with some very strange virus that started with a swollen knee and terribly painful muscles and joints. I couldn't grip a toothbrush much less a chef's knife. I couldn't lift my 7 month old from the crib nor a pot of water to boil, and my hands cringed with pain when I'd wring out a wet washcloth to wipe down the table. The muscle and joint pain was followed by intense fatigue until finally one day I just couldn't make it all the way up the stairs. A trip to the emergency room turned into a three-night stay in the hospital where doctors performed dozens of tests on me, many of which were uncomfortable and some quite painful. When I returned home, I began to get my strength back but still had a few days of shuffling around as I healed from a procedure done to fix my spinal headache.<br /><br />The entire ordeal was about three weeks. It was very scary not only for me, but for my family, friends, and, I'm sure, my 2-year-old. Thankfully, they found nothing terribly wrong with me. Just an exhausted, dehydrated, sleep-deprived mama who got whacked by a strange bug.<br /><br />While I was down, though, my friends and family were there to help. My mom came to help with kids, laundry and generally keeping my house running without me. My dad and, later, my sister-in-law came to play with the kiddos. And my friends and neighbors kept us all fed. It's truly an amazing gift to know you are so loved that someone will take time in their day to roast chicken for you, bake cookies or cook a casserole. Odds are that most of us know someone or will know someone who needs a few meals or treats delivered to them. I've written about the power of cooking for others <a style="color: rgb(153, 102, 51);" href="http://thedinnerhour.blogspot.com/2010_11_01_archive.html">here</a><span style="color: rgb(102, 102, 102);"> </span>and <a style="color: rgb(153, 102, 51);" href="http://thedinnerhour.blogspot.com/2011/04/remember-you-are-that-kind-of-friend.html">here</a>, but in an era where we feel connected to people a gazillion miles away through Facebook and email, I welcome the reminder that nothing replaces family in your home and friendly neighbors at the ready.<br /><br />Because I'm always looking for good ideas for meals to deliver to friends, I thought I'd offer up a list of a few I received. Offering a meal that can go straight to the freezer is another good idea. And if you don't have the time or desire to cook, a gift certificate to a local pizza joint or another restaurant with take out or delivery service is a way to help without cooking.<br /><br />Here are a few of the meals and food gifts we received, and all of these are meal ideas I'll keep in my rotation to send to friends!<br /><ul><li>Sausage and Mushroom Lasagna</li><li>Roasted Chicken Thighs and Veggies</li><li>Homemade Mac 'n' Cheese</li><li>Chicken Curry and Basmati Rice</li><li>Minestrone Soup and Beer Bread</li><li>Quiche and Green Salad</li><li>Jars of Homemade Red Sauce and uncooked Spaghetti noodles </li><li>Chicken Enchiladas, prepared and ready for the oven<br /></li><li>Spanakopita<br /></li><li>Black Bean Hand Pies, unbaked and ready for the oven or freezer<br /></li><li>Grilled Chicken and Asparagus Couscous</li><li>Tamale Casserole</li><li>Borscht, frozen in individual portions for a quick meal later</li><li>Chocolate Chip Oatmeal Cookies<br /></li></ul>If you're looking for a great way to coordinate meal delivery for a friend, the web site <a href="http://www.takethemameal.com/">Take Them a Meal</a> is very helpful for scheduling.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-51073803627816331512011-05-18T22:48:00.000-07:002011-05-18T23:10:00.621-07:00Tortillas, tortillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-CIUKogkxbAwZ7XfTqANqV1dMA3lke00UB-ElYGmR1ShODK5uVIR5fW5D0rjpFfGe7We1lK-CxSFU114lUpNuqX8TdgIGZmrVqvKeRP8jvbdBVS5o7xxV8kOGHv8ZY63FCpdKQ/s1600/100_7421.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-CIUKogkxbAwZ7XfTqANqV1dMA3lke00UB-ElYGmR1ShODK5uVIR5fW5D0rjpFfGe7We1lK-CxSFU114lUpNuqX8TdgIGZmrVqvKeRP8jvbdBVS5o7xxV8kOGHv8ZY63FCpdKQ/s400/100_7421.JPG" alt="" id="BLOGGER_PHOTO_ID_5608304527338187778" border="0" /></a><br />I've eaten a lot of tortillas in my life. It's hard to drive a mile in Oklahoma and not pass a Tex-Mex restaurant. You know the kind, where they bring you basket after basket of fried tortilla chips, little bowls of salsa and queso, and, at the good places, they bring you those tortilla warmers filled with soft, fluffy flour tortillas.<br /><br />I know I'm not alone when I say that on more than one occasion I've eaten so many tortillas and queso that I wasn't even hungry by the time by enchiladas arrived. I have now stumbled onto something so fantastic and dangerous -- I've made them at home.<br /><br />During a recent afternoon conversation with my friend Erin, she told me she'd planned on making tortillas that night for her family's dinner. I told her to let me know how it went and pass along the recipe. She said it was simple enough, so, today, while my boys napped and I chatted on the phone I made tortillas. I was shocked just how easy it was and excited just how delicious it was.<br /><br />If you don't believe me, pull out the flour and shortening and get to work.<br /><span style="font-weight: bold;font-size:100%;" ><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR67Mqiaqoom-DISlbm184xrIJZSPj65GcGItmJf38Bq9rRa2fMJbewyf2C06nEaR6A6d4y1AVyDBgckaCEj3QC5W4S1VJyqF5tBHmBqfz2wmZeLnYoRUeSM4wJJu6444RIw7wOA/s1600/100_7429.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR67Mqiaqoom-DISlbm184xrIJZSPj65GcGItmJf38Bq9rRa2fMJbewyf2C06nEaR6A6d4y1AVyDBgckaCEj3QC5W4S1VJyqF5tBHmBqfz2wmZeLnYoRUeSM4wJJu6444RIw7wOA/s400/100_7429.JPG" alt="" id="BLOGGER_PHOTO_ID_5608304528933144770" border="0" /></a><br /><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" ><span style="font-family:arial;">Flour Tortillas</span></span> <span style=" font-style: italic;font-family:arial;" ><br /><br />3 1/2 cups all-purpose flour</span><br /><span style=" font-style: italic;font-family:arial;" >1 teaspoon salt</span><br /><span style=" font-style: italic;font-family:arial;" >1/2 teaspoon baking powder</span> <span style=" font-style: italic;font-family:arial;" ><br />1/2 cup shortening</span><br /><span style=" font-style: italic;font-family:arial;" >1 cup hot water</span><br /><br /><span style="font-family:arial;">Combine the dry ingredients in a large mixing bowl. Cut in shortening with a pastry cutter. Add hot water and mix with a wooden spoon. Dump the dough onto a lightly floured surface and work into a bowl. Let the dough rest about 15 minutes, then, cut the dough into 16 equal pieces (I use a bench scraper to cut the dough in half, and then the halves in half and so on). Roll each piece into a ball. Flour a work surface and use a rolling pin to roll the dough out into a thin round, roughly 6 inches in diameter. Set aside and repeat with remaining dough balls. Use a hot, dry skillet or griddle to cook until the tortilla puffs slightly and lightly browned spots appear underneath. Then flip and cook on the second side. Serve immediately or let cool on a cooling rack, wrap tightly in plastic once cooled and reheat for service later that day. </span></span>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com1tag:blogger.com,1999:blog-35418611.post-65923758616954466702011-05-11T20:09:00.000-07:002011-05-18T22:21:46.775-07:00Simple Roast Chicken<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ClQVvJKAcI3rZajzseOxYXtxOrTAY1cmXXJo4YoRl2c_0l6v-PUsNm15POqbC_zjmrgPrfGIor9yWdGN5XXSBnnbT8F7Vvm2ObjGI8cZ76swA0fzLO7zF93OjownUrnVUKkhZg/s1600/100_7370.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ClQVvJKAcI3rZajzseOxYXtxOrTAY1cmXXJo4YoRl2c_0l6v-PUsNm15POqbC_zjmrgPrfGIor9yWdGN5XXSBnnbT8F7Vvm2ObjGI8cZ76swA0fzLO7zF93OjownUrnVUKkhZg/s400/100_7370.JPG" alt="" id="BLOGGER_PHOTO_ID_5605662567401789330" border="0" /></a><span style="font-style: italic;">Taco night is one way to use roast chicken. I love to throw the bite-size pieces into soups, casseroles, stir fry, quesadillas or chicken salad. </span><br /></div><br />My husband is constantly harping on me about cleaning out the fridge. He doesn't understand why I want to keep that quarter of a lemon with all the zest scraped clean, or the pork fat I trimmed off of the pork chops. Or the tortillas he's convinced have been in there since the Reagan administration.<br /><br />Well, I may be slow, but I like to organize at my own pace. That is why it is a minor miracle I actually did some organizing around here. I'm pretty excited to share that I have started a recipe index for this site. (Update, May 18, 2011) The index seems to have been lost during a recent Blogger problem. I'm working to restore it.<br /><br />Now, one with a new recipe.<br /><br />Unless you cook for a houseful of vegetarians, knowing how to roast a whole chicken is right up there with spaghetti, scrambled eggs and pancakes. That is, if you cook at all, you should know how to cook these things.<br /><br />I suppose the whole bird can be somewhat intimidating, what with the neck, liver and heart stuffed inside, reminding me of the random things my 2-year-old stuffs into the tightest cracks and crevasses. But all you really need to know is this: Pick up a decent meat thermometer, and you can roast the perfect chicken every time. It really is that simple.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-GW_c7ynm0LfNI-YiSUbu81xDEfTu5xQZqV5rTyePDfz3R2lmDbbYGTxJAFPQ73LImP187mOe86cgvawh722erJqyobMUj0DdC_q8cm57up5O37l7kG-nvvqt7qh4uy8rh7c8Q/s1600/100_7362.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-GW_c7ynm0LfNI-YiSUbu81xDEfTu5xQZqV5rTyePDfz3R2lmDbbYGTxJAFPQ73LImP187mOe86cgvawh722erJqyobMUj0DdC_q8cm57up5O37l7kG-nvvqt7qh4uy8rh7c8Q/s400/100_7362.JPG" alt="" id="BLOGGER_PHOTO_ID_5605662553706466226" border="0" /></a><span style="font-style: italic;">Let the chicken rest before carving. </span><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMWoJpB6gmlbgtxNddtK2kd-X4pOqZLGfrC-35HB1o6gdb2I57D2Mz6UtKoW04QDpYvbUflc0kA09nNj9Q8QROQCyYzTrRZ_5ceGkyClBNrp_zBOvUm9tIZzp8OId_ZzW1DcU-w/s1600/100_7367.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMWoJpB6gmlbgtxNddtK2kd-X4pOqZLGfrC-35HB1o6gdb2I57D2Mz6UtKoW04QDpYvbUflc0kA09nNj9Q8QROQCyYzTrRZ_5ceGkyClBNrp_zBOvUm9tIZzp8OId_ZzW1DcU-w/s400/100_7367.JPG" alt="" id="BLOGGER_PHOTO_ID_5605662559112999938" border="0" /></a><span style="font-style: italic;">When I roast a chicken, I usually use one breast for that day's dinner. Then, once the chicken is cool enough to handle, remove the remaining meat and tear it into bite-size pieces. </span><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeUw6CVz-QAdu-OrMlP0upmdKh7fqxWodt3xAryKUuxbJ2CcM_8dzfoJM3PDxEY_w3RCpzCVFAG0Iln2GRCA_a4kULq-t9HjXKOLc_coFOi3iQBSJunOa472toPuzXfnzQWI47g/s1600/100_7371.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeUw6CVz-QAdu-OrMlP0upmdKh7fqxWodt3xAryKUuxbJ2CcM_8dzfoJM3PDxEY_w3RCpzCVFAG0Iln2GRCA_a4kULq-t9HjXKOLc_coFOi3iQBSJunOa472toPuzXfnzQWI47g/s400/100_7371.JPG" alt="" id="BLOGGER_PHOTO_ID_5605662572802287426" border="0" /></a><span style="font-style: italic;">Portion the meat into freezer bags. I like to do about a cup to a cup and a half per bag. That seems to be a good amount for a soup or casserole to serve about four people. The bags thaw quickly under running water or can be placed directly into soups to thaw. </span><br /></div><br />Sure you'll read plenty of recipes about stuffing the bird with herbs, lemons and the like. There's nothing wrong with any of that, but just know, all you really need is some salt, pepper, olive oil or butter. I'm a big fan of doing anything that makes the weeknight dinner easier, and that's where the roast chicken shines. I recently bought a chicken that was a little over seven pounds and yielded meat for six meals for my family. Not bad considering that conventional birds start at about a buck a pound.<br /><br />I roast a bird (or two), we'll eat it for dinner that night. Then, I'll remove all the remaining meat, tear it into bite-size pieces and freeze, portioned to be the perfect addition to soups, casseroles and noodles.<br /><br />So, mastering this recipe is a must-do. You can present a handsome whole bird for a big Sunday dinner or parcel out leftovers for several nights. The best part is that the same technique translates to the tiny game hens or a 20-pound holiday turkey.<br /><br />Simple Roast Chicken<br /><br />1 whole chicken<br />Handful of kosher salt<br />Lots of black pepper<br />A few tablespoons of olive oil or melted butter<br /><br />Tools: meat thermometer, kitchen twine, aluminum foil, rimmed baking sheet or baking dish<br /><br />Preheat oven to 375 degrees.<br /><br />Line a large, rimmed baking sheet with aluminum foil and set aside. Cut a string of kitchen twine about 15 inches long and set aside. In a small bowl combine salt and pepper (and any other seasonings you like). In another small bowl pour oil or melted butter.<br /><br />Place the chicken on the baking sheet, breast-side up. Working from the leg-end of the chicken, remove the neck and giblets from the cavity. Set those aside for another use or discard. Take each wing, one at a time, and extend it, then give it a little twist inward and tuck the lowest portion of each wing behind the chicken. It sounds silly, but it should look like someone basking in the sun with arms folding up behind their head.<br /><br />Next, working with you hands, rub the oil and seasonings all over the bird, including in the cavity, and, if you like, between the skin and meat. Then, using the twine, tie the legs together. Insert your meat thermometer into the thigh, making sure the tip is well-surrounded by meat and not touch a bone (which heats more quickly than muscle tissue). Then place the chicken in the oven. Roast until the thermometer reads about 155 to 157 degrees (about an hour for that seven-pound bird). Remove from the oven and tent with foil. Let rest about 15 minutes. The temperature will continue to rise and must reach 160 degrees for food safety, when the juices should also be clear.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-20429824751475179502011-05-06T13:50:00.000-07:002011-05-06T15:20:54.307-07:00Budgeting for food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTweQ7mR5NpewhR1DrgZ17QWswst92NuD4LK7Sq7ZPTfP0CVdDFXqr30bNRcpWNq0v_GKWjJep52WUfFjz3AryPpVdnuFplk0FvH2gdPafsonwiphv3eOluJ1IHHqZ19qA42PMA/s1600/100_7335.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTweQ7mR5NpewhR1DrgZ17QWswst92NuD4LK7Sq7ZPTfP0CVdDFXqr30bNRcpWNq0v_GKWjJep52WUfFjz3AryPpVdnuFplk0FvH2gdPafsonwiphv3eOluJ1IHHqZ19qA42PMA/s400/100_7335.JPG" alt="" id="BLOGGER_PHOTO_ID_5603729186496782770" border="0" /></a><br />Being charged with a family's food budget may be one of the biggest jobs of running a household. We can wear dirty socks if we must; a bath will be given, no matter when the last time it was scrubbed, and the floors will indeed still make perfect paths for our feet even when dotted with dust bunnies and toast crumbs.<br /><br />But without those key items in our pantry, we simply cannot cook. For one month I gave it my best shot to spend as little as possible on groceries. I<a href="http://thedinnerhour.blogspot.com/2011/04/can-i-make-it-on-25-week.html"> aimed for a $25-a-week budget</a> and <a href="http://thedinnerhour.blogspot.com/2011/04/and-budget-is-blown.html">missed the mark</a> on all but the first week. What I discovered was that food isn't cheap, and the whole thing <a href="http://thedinnerhour.blogspot.com/2011/04/budget-blues.html">just ticked me off</a>. A stop in the dairy aisle alone could easily account for $25 worth of groceries.<br /><br />I firmly believe I can help cut costs by changing the way I cook and shop, but I'm not willing to do it at the expense of my family's well-being. And that's where I drew the line. Next time I see someone stacking 20 boxes $2 pizzas in their grocery cart, I'm not going to assume they can't cook. Perhaps they can't, but, what I now know is that even though a homemade pizza is more cost effective than the traditional carry-out variety, it isn't cheap to stock a pantry with flour, yeast, cheeses, sauce, meats and veggies.<br /><br />My revised goal, and one I hope can be more long-term is to spend $75 or less a week. Our family only eats a meal from a restaurant once a week, if at all, and we eat very few prepackaged, processed foods. I think this is doable and still quite frugal when I consider that even if my family ate some of the cheapest fast food for nearly every meal, we'd likely spend more than that in a week.<br /><br />If you're interested in learning more about building a pantry for this type of cooking, here are a few tips. And I'd love to hear some of yours!<br /><ul><li>If you have a minimally-stocked pantry, try to pick up one or two items a week to add to it. For example, buy a 10-pound bag of flour one week and a few pounds of pasta. You likely won't burn through all of those items in one week, so you will gradually build your stock without spending $100 alone on one trip for pantry basics. </li><li>Teach yourself to turn to your pantry first instead of cookbooks. It's so frustrating to pick out a recipe only to learn that you are fresh out of the main ingredient. Open the pantry and pick an item to start with. Lots of eggs? Make a scramble, a quiche, egg salad. Pasta a plenty? Toss it into a tomato-based soup, make it a casserole, serve it up with red sauce, toss with mayo and tuna for a quick salad, make a pasta bar for a family full of picky eaters.<br /></li><li>Be realistic when you shop. You probably have less time than you think to prepare meals, so take shortcuts when you can. If the pre-sliced mushrooms mean the difference of getting dinner on the table without a meltdown or not, and your budget can handle the increased cost, do it. There's no medal of honor out there for slicing all of your own veggies.<br /></li><li>At the same time, be smart, though. If you buy whole carrots instead of the baby carrots, you could easily shred them, cut them into sticks, slice them for stir-fries, etc. Take your shortcuts elsewhere such as skip the step of peeling carrots and just give them a rinse.<br /></li><li>Unlike Rachel Ray, my food doesn't come home from the grocery store prepped. But I do find that taking a few minutes to prep things at home when I'm not pressed against the clock for a meal, saves me time later. I shred an entire 2-pound block of cheese and store in an airtight container. I rinse and dry salad greens and store them in an airtight container lined with paper towels. I portion out raw meats and freeze individually, so I'm not forced to use an entire package of pork chops at once.<br /></li><li>If you really get the hang of this prep business and do much baking, you can easily make up your own mixes of dry ingredients for items such as muffins, quick breads, pancakes, etc. This can save some time and make the task of baking less daunting. I always do this if I have overnight guests or early-morning entertaining.<br /></li></ul>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-53660784887541831522011-04-29T03:55:00.000-07:002011-04-29T08:42:20.392-07:00Remember, you are that kind of friend<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawATuQVXqkT1FArfTFPX8bV8LQsKCzn9m3ylldqNxT1bsbu6dRezQ-_1ZHN_jGy0204yZ291YItAsCgMatBNVuOJZs7s89dPQShcsjRIRyJHNZQC2tSdnfQqpQykGoMf71iS7zQ/s1600/100_7295.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawATuQVXqkT1FArfTFPX8bV8LQsKCzn9m3ylldqNxT1bsbu6dRezQ-_1ZHN_jGy0204yZ291YItAsCgMatBNVuOJZs7s89dPQShcsjRIRyJHNZQC2tSdnfQqpQykGoMf71iS7zQ/s400/100_7295.JPG" alt="" id="BLOGGER_PHOTO_ID_5600366322808712418" border="0" /></a><br />I'm not that great at a lot of things. I don't know when to stop talking. I have ideas of grandeur and the motivation of a snail. I collect a thousand recipes and never organize them.<br /><br />One thing I am good at is spending time in the kitchen. Read closely, I didn't say I was a good cook. I just cook a lot. I feel good with my apron on, singing along to some terrible country station on the radio and kids begging me to take a break from the stove.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Someone's</span> having a baby; I cook. A neighbor is getting married; I cook. My friend is sick; I cook.<br /><br />On Tuesday we had our friends Ryan, Dina and their boys over for a pizza night. We've hung out and played with them a thousand times before, but last night was special. It was the first time Dina had been to our house since a ski accident in January left her with a brain injury. Before that, the last time she was here, we sat in my basement and drank wine and watched a TV show just before Christmas.<br /><br />After her accident, a steady train of dinners started arriving at her home. It's one thing nearly everyone feels they can do to help out. Drop off a casserole, a rotisserie chicken or, as some of her out-of-town friends did, have a pizza delivered. Since returning home, Dina has said she was overwhelmed with the amount of support her friends offered her and her family while she recovered.<br /><br />At times since, she has been left searching for the person she was before that January day. She said a few weeks back that she hoped she was the kind of person who would cook for friends in need. I assured her she was. Last night, she said the last memory she had of being at my house was back in November when she came by to drop off a lasagna. I had a two-week-old baby, and even though she probably didn't have any more free time than usual, she had baked a lasagna for my family to enjoy during those rocky, sleepless first weeks of a newborn in the house.<br /><br />She was that type of friend, and I am so blessed that she still is that kind of friend. The kind of friend that, despite the fact that simple tasks such as writing have become the culmination of months of therapy, she is sending out hand-written birthday cards.<br /><br />I hope that you have a friend or two like Dina. If you do, you're blessed. And don't forget to tell them just that. And take them a plate of warm cookies. Or a dinner, or some homemade jam. Anything, really, whether you're a good cook or not. Food nourishes memories in a simple and solid way that sometimes even our minds can't quite replicate.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" ><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Snickerdoodle</span> Cookies</span></span> <span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Saveur</span>, Jan. 21, 2010</span> </span><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">3 cups flour</span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">2 tsp. cream of tartar</span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">1 tsp. baking soda</span> <span style="font-style: italic;"></span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">1⁄4 tsp. kosher salt</span> <span style="font-style: italic;"></span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">1 3⁄4 cups sugar</span> <span style="font-style: italic;"></span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">16 tbsp. unsalted butter,</span><span style="font-style: italic;"> at room temperature</span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;"></span><span style="font-style: italic;">5 tsp. ground cinnamon</span> <span style="font-style: italic;"></span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">1 1⁄2 tsp. vanilla extract</span> <span style="font-style: italic;"></span></span></p><p style="font-family:arial;"><span style="font-size:85%;"><span style="font-style: italic;">2 eggs</span><b><br /></b></span></p> <p style="font-family:arial;"><span style="font-size:85%;">1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.<br /></span></p> <p style="font-family:arial;"><span style="font-size:85%;">2. Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.<br /></span></p> <p style="font-family:arial;"><span style="font-size:85%;">MAKES 48 COOKIES</span></p>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com1tag:blogger.com,1999:blog-35418611.post-30539758392848307492011-04-27T13:54:00.001-07:002011-04-27T14:19:18.032-07:00Dinner in 10I made a ton of humus over the weekend, and come Monday, I was staring at the fridge thinking I had too many leftovers not to use them in my dinner plans. What to do with the humus, what to do. I tried mixing it with some lentils for some kind of a salad. It was no good. Or maybe I'd just had my fill of humus and nothing with garbanzos would have tasted good.<br /><br />Whatever, it didn't matter. It was 6:05 pm, and I did not have dinner on the table. Or the stovetop. Or the oven. That's when I had to rally, a term that Seth finds hilarious to use in the context of the kitchen, but the man has never had to cook dinner for the family, so he may not understand quite how fitting it really is.<br /><br />I had leftover tortillas and grated cheese, so it was quesadillas for the kiddo. But what to do for the grown-ups who expect just a little more from their meal? I turned to another leftover, hard boiled dyed eggs from Easter. In about 10 minutes I'd put together a salad that Seth and I could call a meal.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1anrcDl6V6Qgu_I2IsBZ_o0cnv-0_R7UOxbDq3-wdJ75hb1ncZZFTVnvygbNAzZDevGypJtadDZKuKLtpCqoN-FvLlIxqHUKE8yPgp0no-WKamAMVkfacIsEIBo69lkRHep00zA/s1600/100_7288.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1anrcDl6V6Qgu_I2IsBZ_o0cnv-0_R7UOxbDq3-wdJ75hb1ncZZFTVnvygbNAzZDevGypJtadDZKuKLtpCqoN-FvLlIxqHUKE8yPgp0no-WKamAMVkfacIsEIBo69lkRHep00zA/s400/100_7288.JPG" alt="" id="BLOGGER_PHOTO_ID_5600373641863229042" border="0" /></a><br /><span style="font-style: italic;">Greens, grated carrots, corn, avocado, roasted red peppers tossed in Ranch Dressing, topped with a hard-boiled egg and quesadilla wedges<br /></span></div><br />After I posted this picture of it on my <a href="http://www.facebook.com/pages/The-Dinner-Hour/205895396107110">Facebook</a> page, I was surprised by reader reaction. So, for those who liked it, here's a couple of tips from that meal.<br /><br /><ul><li>I buy whole heads of lettuce or bunches of greens. Bring them home, core them and drop the leaves in a large bowl filled with cold water. A little swish around and I toss the leaves into a strainer to drain (don't pour the water back over them, as all the sand and grit falls to the bottom). Then, if I had a salad spinner, that's where I'd send them next, but I don't. So I either fan them out in a single layer on kitchen towels and let them air dry, or I toss them into a pillow case, go to my backyard and swing the holy heck out of them* (think salad spinner before the days of the salad spinner). Then, I pack the clean, dry leaves into an airtight container with some paper towels to absorb any excess moisture. They keep for about a week, and are ready for a quick salad when you are.</li><li>I buy whole carrots by the 5-pound bag. A whole carrot turns into a shredded carrot in about 15 seconds on the box grater.<br /></li><li>Frozen corn, defrosted in the microwave is a perfect addition to a salad right alongside some roasted red pepper from the jar, chopped. I would have added some whole beans to the salad if I had them.<br /></li><li>Ranch dressing doesn't have to come in the bottle. If you've got mayo, milk, S&P and some dried dill, you can have Ranch in about two minutes. Drop a spoonful of mayo into a bowl. Add a dash of milk and whisk. Add more milk to thin, mayo to thicken. Once you get the right consistency, add salt and pepper to taste and a pinch or two or dried dill. You can use buttermilk instead of regular milk if you like. This keeps in an airtight container for several days in the fridge, and it actually tastes better the next day.<br /></li><li>Lastly, instead of croutons or crackers with this salad, I used my last two tortillas to make one quesadilla. Then I split the six triangles between the two salads.</li></ul>* It's best to introduce yourself to the neighbors before trying this technique. Otherwise, they may get the impression you're a little off if you're flinging around a pillowcase. My neighbor laughed when she first saw me doing it. She hollered over the fence, "If you want to throw the thing, you've got to let go."Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-13461786596559055392011-04-20T21:01:00.000-07:002011-04-20T22:07:28.305-07:00Budget Blues<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPgQftko0-M7CayMwlz__eo-UqIVBuZqqfi-6XB1yA-OkoW1EvyjVPkelgSvfuE07qkZI8vCzYuaBjvdeYr2yZJJfKECgQZEeXnbxSE_JnibD07UHaQVlzIGmq8173Y5vRjnQGA/s1600/100_7212.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPgQftko0-M7CayMwlz__eo-UqIVBuZqqfi-6XB1yA-OkoW1EvyjVPkelgSvfuE07qkZI8vCzYuaBjvdeYr2yZJJfKECgQZEeXnbxSE_JnibD07UHaQVlzIGmq8173Y5vRjnQGA/s400/100_7212.JPG" alt="" id="BLOGGER_PHOTO_ID_5597784685105771650" border="0" /></a><br />I have this habit of coming up with an idea, running around telling everyone about it and then, a week or so later, thinking I'm the biggest idiot for ever thinking that would work.<br /><br />You'd think that since I'm aware of this trait of mine, I wouldn't be so pissed off at myself about now for committing to the free world on this blog that <a href="http://thedinnerhour.blogspot.com/2011/04/can-i-make-it-on-25-week.html">I would spend only $25 a week</a> on groceries. For a month.<br /><br />It's ridiculous. And if I wasn't so stubborn, I'd just throw in the kitchen towel now. But I said I was going to do it (or try my damnedest), so I'll do it. That's why I'm so annoyed to tell you that I spent close to $40 last week. And, despite my efforts, I feel that I really saved nothing by driving to a separate store to pick up 2 pounds on mild cheddar for $3.99. Yes, it was indeed cheaper than usual, but the extra trip seemed outrageous if I consider the kicking and screaming meltdown we had in the parking lot over which side of the car my 2-year-old was going to climb into. I wouldn't dare bribe him with that precious cheese, either.<br /><br />Here's what I really want: Parmesan, avocado, mushrooms, buttermilk, sour cream, three kinds of pasta instead of one, pineapple, beets, sliced deli meats and cheeses, delicious coffee and nuts.<br /><br />I'm learning a lot about what my family will tolerate and what they won't. Jasper has been asking for avocado, the one veggie he's loved since his baby food days. And I groan at Seth that he's now taken to eating peanut butter on toast in the mornings. And when I pulled the last few raisins out and placed them on the counter for Jasper to snack on, I got frustrated when, after cleaning up dinner, I found them, uneaten, but probably handled for hours. To the trash they went. What a waste, I thought.<br /><br />This is not the first draft of this post. The other versions were so much sweeter. Talking about how I'm learning a lot about being frugal. But then I deleted that BS. I'm frustrated, ticked off. I'm ready for May to roll around, so I can go back to my usual habits, which, by the way, weren't outrageous to begin with.<br /><br />I wouldn't want to suggest that I would turn to food in such an emotional moment (I refuse to reveal exactly how many M&Ms I've eaten while writing this). But, should you need something to comfort you when you're feeling dumpy, this isn't a bad way. These biscuits are delicious. And lucky for me, they're cheap.<br /><br /><span style=";font-family:arial;font-size:85%;" ><span style="font-size:100%;"><span style="font-weight: bold;">Biscuits</span><br /><span style="font-style: italic;font-size:85%;" >Adapted from Better Homes and Gardens New Cookbook</span></span><br /><br />2 cups all-purpose flour<br />1 tablespoon baking powder<br />2 teaspoons sugar<br />1/2 teaspoon cream of tartar<br />1/4 teaspoon salt<br />1/2 cup butter, cold<br />2/3 cup milk<br /><br />In the work bowl of a food processor, combine all of the dry ingredients. Cut the butter into 1/2-inch cubes and dump into the work bowl. Pulse about 10 times or until the butter is well <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">incorporated</span> with no pieces larger than a pea. Be careful not to over-process. If you don't have a food processor, combine the ingredients in a bowl and cut the butter in with a pastry cutter or fork.<br /><br />Next, add the milk all at once. Using a wooden spoon or spatula, fold the dough just until it comes together. Dump dough onto a floured work surface and gently work into a ball. Working quickly, roll out dough until it is about 1/2 inch. Use a sharp biscuit cutter to cut circles or work with a knife to cut squares. If using a biscuit cutter, just push it straight down and pull up. Do not twist, this will make the biscuits to rise unevenly.<br /><br />Then, place the biscuits on a greased baking sheet. Brush the tops with melted butter and place the entire tray in the freezer for at least 10 minutes. At this point, you could continue to freeze and transfer to a plastic bag once they are completely frozen, or you could bake at 450 degrees for about 10 to 12 minutes or until the tops are golden.<br /><br />To bake frozen biscuits, remove however many you want, place on a baking sheet and bake at 450 degrees for about 14 minutes. Do not thaw before baking.<br /><br /><span style="font-style: italic;">Variation: Add 1 additional tablespoon of sugar and the zest of an orange or lemon to the dough. After biscuits are shaped, use your thumb to create a well in the center of each. Fill well with jam. Proceed with recipe as directed for freezing and baking. While biscuits are baking, juice the orange or lemon and combine with enough powdered sugar to create a think glaze. Once biscuits are done, use a pastry brush to brush glaze on warm biscuits. </span><br /><br /></span>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-56803509678369719172011-04-19T14:02:00.000-07:002011-04-19T22:27:09.295-07:00Find me on Facebook<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.facebook.com/pages/The-Dinner-Hour/205895396107110"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 120px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdg-fu_vMYs2eY0NDrOqm8g9-P4LGucoT9YRtdlL-3Pkhsvx3K53GiKLqok8UI3FmF1LC6EEFZWB90JbYA6ccAdVD5Gmh1yld7NnZo8ApDghwSs9tO_b-bBfkrCjMnxgFucmvng/s400/Facebook-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5597403009054255922" border="0" /></a><br />It's been nearly five years since I started this blog. It's start came about in part because of an ending. An ending to my career as a newspaper reporter, that is. Since then, my life, and my kitchen, have changed. I've gained experience in commercial kitchens. I've learned a lot about recipe development and writing, and I'm cooking daily for my toughest critic ever -- a 2-year-old, and his baby brother will soon follow him to the table.<br /><br />So, it's about time that I got around to having <span style="font-family:times new roman;">my own </span><a style="color: rgb(51, 51, 255); font-family: times new roman;" href="http://www.facebook.com/pages/The-Dinner-Hour/205895396107110"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Facebook</span></a> page. It's been a fun new adventure. I don't always have time to blog, but it seems more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">manageable</span> to post a quick status update and photos. It's also a more appropriate way to pass along little cooking tidbits, you know those things that don't always need a lengthy description.<br /><br />I hope you continue to come around here, and also stop by on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Facebook</span>. I'm also working on a few new projects for the blog that will help make it easier on you to find past recipes, which is exciting, too.<br /><br />And please, drop me a line. The thing that gets me energized the most is hearing back from readers and fans. Some of you live a few doors down and some of you are in other countries. Wherever you are, I am so excited to share my love of food, cooking and, best of all, eating with you!Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-74512211554116193782011-04-14T08:14:00.000-07:002011-04-14T08:56:25.878-07:00Our happy hour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfza-VkZpaeECK45XPyJp4_gCh8I0jyxX5cH0AdwaI2Wb1p5jLv3b46QzZqrl_TL0yKYsZ9Cx9jQSNaMtuGHM6NMJ2maG8hnpJ8NSmcewj_h2c7BLNiNXobd-aZTXItSA4Mfk1g/s1600/100_7248.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfza-VkZpaeECK45XPyJp4_gCh8I0jyxX5cH0AdwaI2Wb1p5jLv3b46QzZqrl_TL0yKYsZ9Cx9jQSNaMtuGHM6NMJ2maG8hnpJ8NSmcewj_h2c7BLNiNXobd-aZTXItSA4Mfk1g/s400/100_7248.JPG" alt="" id="BLOGGER_PHOTO_ID_5595468354125393650" border="0" /></a><br />If you've spent any time around here, you know that I've been a bit frugal lately. I'm trying to limit my weekly grocery bills for the month of April to $25 a week, which I blew last week by $10.<br /><br />The first week was stressful. It seemed like every day I was reaching for something from the pantry that I just didn't have. This week, however, has been a bit more sane. That is to say we've eaten well. I'll reserve the judgment on our sanity for those who care to visit.<br /><br />These Pork Fingers were a dish I came up with when I found myself with pork chops in the freezer when I was craving chicken fingers. So, off I went on a chicken finger crusade with the Other White Meat. There are plenty of times when I start cooking with a craving and the wrong ingredients that simply turn into sub-par dinnertime disasters. This, however, was (thankfully) not one of those times. It's become part of our steady rotation.<br /><br />I love this meal. It's kid food that feels dolled up just enough to take to a happy hour menu. But since we won't be ordering $2 pints and sliders any time too soon, this is a hearty consolation.<br /><span style=";font-family:arial;font-size:85%;" ><br /><span style="font-weight: bold;font-size:100%;" >Pork Fingers</span><br /><br /><span style="font-style: italic;">2 thick-cut pork chops</span><br /><span style="font-style: italic;">2 cups buttermilk</span><br /><span style="font-style: italic;">2 cups bread crumbs (see note)</span><br /><span style="font-style: italic;">1 cup all purpose flour</span><br /><span style="font-style: italic;">3+ tablespoons butter, melted</span><br /><span style="font-style: italic;">Salt and pepper</span><br /><br />If the pork chops are more than an inch and a half thick, cut them in half, crosswise, so that you end up with two mirror-image portions from each chop. Lay out plastic wrap on a baking sheet and place all four chops on the wrap and cover with another sheet of wrap. Using a rolling pin or some other non-breakable, heavy object, pound the heck out of your meat, the goal being to increase your surface area by at least half or so.<br /><br />Next, cut each chop into strips, roughly three-quarters of an inch wide. Toss the strips along with the buttermilk in an airtight container and refrigerate for a couple of hours.<br /><br />When you're ready to cook, preheat the oven to 375 degrees. Remove the pork chops from the buttermilk and place in a strainer; reserve the buttermilk and place in a medium bowl. Set aside. Season the flour with salt and pepper in a medium bowl. Set aside. Put the bread crumbs in another medium bowl. Set aside. Line a baking sheet with foil (for easy clean up) and place a cooling rack on top of the baking sheet. Set aside. Line up, in this order, the strainer full of pork, the bowl of flour, the reserved buttermilk, the bread crumbs and the baking sheet.<br /><br />Working in batches, lightly coat the pork strips in flour and then place them in the buttermilk. Next, dredge the in the bread crumbs and then place them on the wire cooling rack. Repeat until all strips are positioned on the rack. Drizzle melted butter over the strips and bake for 7 to 10 minutes or until meat is done throughout and breading is golden.<br /><br /><span style="font-style: italic;">Note</span>: If you've got a food processor, making your own bread crumbs is simple, and the taste is so much better than the store-bought stuff. Here's how: Save your bread heels and leftover stale slices and let them hand out on the counter, uncovered overnight (or pop them in a low oven or toaster to dry them out quickly). Then, pulse in the food processor until crumbs form. I keep a zip-top bag full of bread crumbs in my freezer for use anytime. </span>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-18604892059428335982011-04-08T14:19:00.000-07:002011-04-08T15:20:12.826-07:00And the budget is blown<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4SWnJuB0lPxDq_7DkxmCvqpUdA4n1AHBZgpQD07p-wR-Wn0s2qJQQ-yhWd6Ir1Fpd6iKNdgYmMs9_Qg3c27c6UY9HrUuIVOxkWmPQrQvqiCqy6JX58eSyQNn_dj3uFtPbKeThA/s1600/100_7238.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4SWnJuB0lPxDq_7DkxmCvqpUdA4n1AHBZgpQD07p-wR-Wn0s2qJQQ-yhWd6Ir1Fpd6iKNdgYmMs9_Qg3c27c6UY9HrUuIVOxkWmPQrQvqiCqy6JX58eSyQNn_dj3uFtPbKeThA/s400/100_7238.JPG" alt="" id="BLOGGER_PHOTO_ID_5593337943171453314" border="0" /></a><br />Here I am, a bit sheepish, to tell you that today I broke my own rule. I knew I'd gone over my $25 budget, but I thought it was by a couple of dollars. I was writing down prices, and keeping an average total in my head. While soothing a baby in a front carrier and entertaining a 2-year-old (who also needed one trip to the bathroom). Clearly, one of my next goals should be a remedial math course.<br /><br />The grand total was $35.28. I bought 24 items. The most expensive award is split between a 32-ounce tub of yogurt and a 28-ounce jar of peanut butter. Both rang in at $2.88. My impulse buy was a bag of English muffins because we used the last of our bread for toast this morning, and it was going to be a PB&J kind of day.<br /><br />I bought mostly produce and bulk items. Fresh fruits, veggies, dried beans, rice, flour, yeast. The big ticket items were cheese, yogurt, milk, peanut butter and granola bars.<br /><br />There are a few staples that I don't buy at the store, which should be noted. I make most the bread we eat, and we have backyard chickens, so I don't buy eggs.<br /><br />I'm still aiming for $25 a week or as close to that as possible. No matter what, I'm learning some valuable lessons that go way beyond the scope of my kitchen.<br /><ul><li>If you truly had only $25 in your pocket to spend on a week's worth of family groceries, you would easily spend 1/5 of your budget on a block of cheese or two gallons of milk. Although my family doesn't need it, it gives me a new perspective on why programs such as WIC are crucial to feeding our families.<br /></li><li>The way Americans have been trained to shop is just to accept that things like flour and sugar come in 5-pound bags. Breakfast cereals, just about anything from the snack aisle and frozen foods are where portions are chosen for us by the manufacturers. And since their goal is to make money, they find creative ways to make you feel good about your purchase. Just being aware of this goes a long way.<br /></li><li>If you have access to a store with bulk items, shop there. I bought 47 cents worth of bread flour and 70 cents worth of rolled oats. </li><li>Buying such small amounts really makes me question the validity of bargains from warehouse stores. The pricing may be slightly cheaper, and I've been buying several things is large quantities. But buying the large portions didn't keep me from my weekly journey to the grocery store. And every time I go in, I always buy a few things I didn't plan on.<br /></li></ul>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com2tag:blogger.com,1999:blog-35418611.post-24707818224998138842011-04-07T14:23:00.000-07:002011-04-07T16:00:00.492-07:00Pantry pickin'We're one week into my <a href="http://thedinnerhour.blogspot.com/2011/04/can-i-make-it-on-25-week.html">Pantry Challenge</a>.<br /><br />So far, we've spent about $23. Things have been a little more challenging than usual, but given that we're potty training one kiddo and dealing with a baby around here, there's hardly a day that doesn't feel like a challenge.<br /><br />The numbers:<br /><span style="font-weight: bold;">$5.50</span> at the Farmer's Market last weekend on apples and pears. I was a bit frustrated to see three softball-sized apples. Commence a discussion with The Hubs: "Thank you for getting fruit. Next time when you're paying a high price-per-pound, look for smaller fruits to help make them last longer."<br /><br /><span style="font-weight: bold;">$18.53</span> at Freddy's on odds and ends. Picked up a few more apples, bananas, broccoli, lemons, peanut butter, tuna, milk and some bulk flour. Major tip from that trip: I went sans-kids and used a hand basket instead of a huge cart. When my basket was full, I'd hit my limit, and it was a handy reminder not to make any more impulse buys (the bulk flour wasn't a must have, but it was a good price, so I went for it).<br /><br /><span style="font-weight: bold;">Total of $24.03. </span><br /><br />The food:<br />We've had oatmeal, eggs, biscuits and lemon ginger rolls for breakfasts. Lunches have been pastas, leftovers or sammies. For dinner we've had grilled pork chops, an Asian chicken dish, pasta, split pea soup and a neighborhood potluck.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-36915393594068665462011-04-04T21:45:00.000-07:002011-04-05T14:47:19.735-07:00Whatever you do, make this<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCTT3a3gu1hGaXwrrJF8KJbr0mAchCYr2ByvLDhGsSZqjNjp_5R9_ihAtHtrAt6S79cQ-DAeqg9TOUWfSim2_-aLd0Ip1-HVOEFVwGgssi1PdRxdXLMOCZmFp7RH2W2mu16x3Zw/s1600/100_7207.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCTT3a3gu1hGaXwrrJF8KJbr0mAchCYr2ByvLDhGsSZqjNjp_5R9_ihAtHtrAt6S79cQ-DAeqg9TOUWfSim2_-aLd0Ip1-HVOEFVwGgssi1PdRxdXLMOCZmFp7RH2W2mu16x3Zw/s400/100_7207.JPG" alt="" id="BLOGGER_PHOTO_ID_5592218707174873874" border="0" /></a><br />A couple of weeks ago I stood in my quiet kitchen while the boys napped talking on the phone with my friend <a href="http://kimblauphotography.com/">Kim</a>. It was one of those conversations that would have left the husbands wondering was wrong with us. Our conversations range from her No. 1 reason to not push potty training on her youngest son (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Porta</span> Potties at big brothers' baseball practices) to me describing the way I split and freeze the Costco pork chops.<br /><br />But we also talked through a good way to braise some beef for pasties. A pasty is basically the old, old school version of a Hot Pocket, only way better. The meat-filled pastries were sent in the lunchboxes of mine workers from Wisconsin to Wyoming, and it just so happens, I've got friends from all of those states who have introduced this regional dish to me.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5AoF1YPbuYUTqFGi0EcJVyO8e_W6ZZj43G85dmZrg6kLaq7GVNgd1b6CepoqskG7_gi8NI6cSS3PjGQ6zg4IqjNvkJS88GcdJSGcv0s3_YvBvszW52evwzQcCoxiWLAiuGVOGQ/s1600/100_7203.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5AoF1YPbuYUTqFGi0EcJVyO8e_W6ZZj43G85dmZrg6kLaq7GVNgd1b6CepoqskG7_gi8NI6cSS3PjGQ6zg4IqjNvkJS88GcdJSGcv0s3_YvBvszW52evwzQcCoxiWLAiuGVOGQ/s400/100_7203.JPG" alt="" id="BLOGGER_PHOTO_ID_5592218705335408210" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6btBHedkEMoXFRC2_-wdW-uevG34-QoJfk9zlr4NyyXWMRChqmC67nmEEHoeYH3HcVussdZpZtGU01uiS-izGgJx69Kj6qyh2vmnmWKVVQ6Ac-vr6mJosyK5LjLPHVl0aP1pTGA/s1600/100_7201.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6btBHedkEMoXFRC2_-wdW-uevG34-QoJfk9zlr4NyyXWMRChqmC67nmEEHoeYH3HcVussdZpZtGU01uiS-izGgJx69Kj6qyh2vmnmWKVVQ6Ac-vr6mJosyK5LjLPHVl0aP1pTGA/s400/100_7201.JPG" alt="" id="BLOGGER_PHOTO_ID_5592218701530314418" border="0" /></a><br />A few days later I got to try Kim's beef pasty and was blown away by how delicious it was. I'd suggested she use some red wine or beef stock to braise, but this woman doesn't come from wine country. She's a beer gal to the heart, so she popped open a bottle of dark beer.<br /><br />Once I heard that, I knew I had to make one soon, and just because I didn't want the work of the small, hand pies, I decided I'd make one large one. No one in my house was disappointed, and even though the calendar says we're into spring, we've still got some cold weather lingering around here. That's enough of an excuse to keep this recipe around for a little while longer before I store it up for the fall.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" ><span style="font-family:arial;">Beer Braised Beef Pot Pie<br /></span></span><span style="font-style: italic;font-size:100%;" ><span style="font-family:arial;"><span style="font-size:85%;">makes one 9-inch pie, serves 5 to 6 adults</span></span></span><span style="font-weight: bold;font-size:100%;" ><span style="font-family:arial;"><br /></span></span> <span style="font-family:arial;">1 pound beef, trimmed into 1-inch cubes, patted dry (choose stew meat or some other cut intended for slow cooking)</span><br /><span style="font-family:arial;">12 ounce dark beer</span><br /><span style="font-family:arial;">3 medium potatoes, peeled and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cubed</span></span><br /><span style="font-family:arial;">2 large carrots, sliced</span><br /><span style="font-family:arial;">1 medium union, diced</span><br /><span style="font-family:arial;">1/2 cup frozen corn</span><br /><span style="font-family:arial;">1/2 cup frozen peas</span><br /><span style="font-family:arial;">olive or vegetable oil</span><br /><span style="font-family:arial;">About 3/4 cup flour</span><br /><span style="font-family:arial;">salt and pepper</span><br /><span style="font-family:arial;">pastry crust (<a href="http://thedinnerhour.blogspot.com/2011/01/crust-to-count-on.html">click here for a recipe</a>)</span><br /><span style="font-family:arial;">Preheat oven to 350 degrees. </span><br /><span style="font-family:arial;"><br />Toss the beef and flour in a bowl just enough to lightly coat. Using a large heavy-bottomed pot (preferably one that you can transfer directly to the oven), heat a couple of tablespoons oil on medium-high heat. Once the oil is hot, add the beef. Add a generous pinch of salt and dose of pepper. Let beef brown and begin to develop a slight crust on all sides by stirring only occasionally. Do not constantly move the meat about with a spoon, this won't allow the meat to caramelize. Once the meat is browned, turn heat to low and add beer. Using a wooden spoon, scrape the bottom of the pot to remove the browned bits. Add the carrots, potatoes and onions. Stir to combine.<br /></span><span style="font-family:arial;"><br />Place a tight fitting lid over the pot or wrap tightly with aluminum foil. Put the pot in the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-heated oven for one hour. Check meat and vegetables for tenderness and cook longer, if needed. If the meat seems tough, cook it longer, as that will break down the connective tissues and make it tender. Remove from oven once meat and veggies are fork tender. Add peas and corn. Pour the mixture onto a large sheet tray or glass baking dish and refrigerate, uncovered until just cooled (this first step of cooking could be done a day ahead and refrigerated, covered, overnight). </span><br /><br /><span style="font-family:arial;">Pour the cooled mixture into a prepared, unbaked pie crust and top with a second crust. Bake at 425 degree for about 30 minutes, or until crust is nicely browned and pie is hot throughout. You may need to cover the edges of the crust with a pie protector or aluminum foil to keep them from burning. Let set 15 minutes before slicing for service. </span> </span>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-64751681839852254402011-04-01T13:51:00.000-07:002011-04-01T14:13:38.763-07:00Can I make it on $25 a week?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyObJzAH4RzrjqQgaPq3chvL_PpBb-Gp2Q3lUC27wiwupiBDH3Pm4P-D2PTqxtkUhIOhT7urNc2EWzl_9zIBwT5n0GK5x6ZKod93tVOar8oXfACGM2PdZ8x6hi6s_dI-iqD_4yFQ/s1600/100_7205.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyObJzAH4RzrjqQgaPq3chvL_PpBb-Gp2Q3lUC27wiwupiBDH3Pm4P-D2PTqxtkUhIOhT7urNc2EWzl_9zIBwT5n0GK5x6ZKod93tVOar8oXfACGM2PdZ8x6hi6s_dI-iqD_4yFQ/s400/100_7205.JPG" alt="" id="BLOGGER_PHOTO_ID_5590725127037557266" border="0" /></a><br />I've been feeling like a slave to the grocery store lately. You know, where I can't think of what exactly I need to buy, but it's Friday, and I always go on Friday, so I rush to change diapers, pack snacks and load kids in the car.<br /><br />So today we're starting something new around here. For the month of April, I'm going to be more resourceful with my pantry. My goal is to spend no more than $25 a week on the essentials. Dairy, fresh produce, some meats and coffee. I do, believe it or not, still have my sanity, but given the baby's nighttime feeding demands and my 2-year-old taking the "Up 'n' at 'em" phrase literally with 5:45 am wakings, coffee is considered essential around here.<br /><br />Here are a few of the ground rules I've given myself. And one more thing to note, you can now find <a href="http://www.facebook.com/pages/The-Dinner-Hour/205895396107110">The Dinner Hour on Facebook</a>. This blog will still be the place to come for stories and recipes, but on Facebook you can find out more about what I'm cooking that day, links to food news and other fun kitchen tidbits.<br /><br />Back to those ground rules:<br /><br /><ul><li>The purpose of my one-month challenge is to be more resourceful with what I've already got in my pantry.<br /></li><li>I love saving money. No doubt about it. But this challenge is not about finding the cheapest thing possible. I will absolutely shop sales and use a coupon, but I will not spend my Sundays clipping coupons. </li><li>I last made a trip to the grocery store about a week ago. I spent about $80, our usual weekly bill. I did not do additional stocking up to prepare for this.</li><li>I shop at regular grocery stores, no Whole Foods, New Seasons, $10-a-pound-cheddar-cheese stores.<br /></li><li>My pantry is well stocked. I've got pastas, rices, dried beans, at least eight types of flour and a few pork chops and cooked shredded chicken in the freezer.<br /></li><li>I don't typically buy many processed foods, and that will continue.<br /></li><li>I serve three meals a day and snacks to my family of two adults, one kiddo and one baby has just started to spit oatmeal all over the kitchen.<br /></li><li>We treat ourselves to a restaurant meal about once a week.<br /></li><li>I'm not perfect, and I can't vow that I won't break my own rules. If I do, I'll tell you.<br /></li></ul>If you've got a great meal idea, shopping tips, similar strategies, let me know. I already admitted I'm not perfect. I might as well also tell you I don't know it all.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com1tag:blogger.com,1999:blog-35418611.post-85344226829477198712011-03-28T20:40:00.000-07:002011-03-29T16:02:20.669-07:00Pasta and pizza, it's like a broken recordIt seems I can't get away from noodles lately.<br /><br />We had <a href="http://thedinnerhour.blogspot.com/2009/03/oddles-of-noodles.html">these sesame noodles</a> for dinner tonight, and The Boy was in love. Peanut butter + pasta equals a happy boy.<br /><br />And on St. Patrick's Day I fed a crowd of little boys some Irish Cheddar Mac 'n' Cheese. Really, it was a sharp white cheddar and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">orrechiette</span>. It was so good that the moms on duty, my friend <a href="http://www.kimblauphotography.com/">Kim</a> and I, ate seconds and then shoveled one last bite over the sink while cleaning up.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJgcyOUcSm_7ALeSkVF6OF7zYGmN880IEhf_zIcfp2hx6PuUOzHU79aDqu6im85Wo2MeDkYAvKCB9n1jpU4qzkrR5XaaQahWunzfd_HEKhU4N9B8L328p9HiU3Ax7s-6Q3i9DlQ/s1600/100_7154.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJgcyOUcSm_7ALeSkVF6OF7zYGmN880IEhf_zIcfp2hx6PuUOzHU79aDqu6im85Wo2MeDkYAvKCB9n1jpU4qzkrR5XaaQahWunzfd_HEKhU4N9B8L328p9HiU3Ax7s-6Q3i9DlQ/s400/100_7154.JPG" alt="" id="BLOGGER_PHOTO_ID_5589346680571481186" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;">How to: Start with a basic white sauce. Melt 3 tbsp butter in a medium sauce pan. Add three tablespoons of flour while whisking and cook a few minutes until it smells nutty. Add 2 1/2 cups of warm milk and increase heat to medium-high. Stirring often, watch for the mixture to bubble, but do not let it boil. Turn heat off and add about two cups of grated cheese. Stir until melted. Add salt and pepper to taste. Toss with cooked pasta and either serve immediately or for the baked variety, pour mixture and pasta into casserole, top with cheese and bake until brown and bubbly.</span><br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JfRhD3TbS9-LmFSZ-fHt_JGrpxgR00sam00mr9tHGNr3CJBxjFxbuvUIwYDggZXa3W7S0PHQv8EsiWiC2utA0WS51ZgHoXOtslTmh55poHonzSbMYJyiDQRdg1RbVyzd_tN7LA/s1600/100_7085.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JfRhD3TbS9-LmFSZ-fHt_JGrpxgR00sam00mr9tHGNr3CJBxjFxbuvUIwYDggZXa3W7S0PHQv8EsiWiC2utA0WS51ZgHoXOtslTmh55poHonzSbMYJyiDQRdg1RbVyzd_tN7LA/s400/100_7085.JPG" alt="" id="BLOGGER_PHOTO_ID_5589350867840256674" border="0" /></a><br />And if there was one thing I cooked as much as pasta, it may be pizza. This dish, well, it's just a combination of the two. On a recent weeknight I found myself staring at a bowl of leftover spaghetti noodles and wondering what I could do with them. I found this recipe for <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-di-spaghetti-recipe/index.html">Pizza <span class="blsp-spelling-error" id="SPELLING_ERROR_1">di</span> Spaghetti </a>and went with it. I just used plain, cooked spaghetti and not one covered with her tomato and olive sauce. It worked out just fine, and I went ahead and topped mine like a regular pizza. The Boy loved it. I thought a grown-up version topped with a warm salty mixture of sauteed mushrooms, pine nuts and maybe some goat cheese would be yummy.<br /><br />I should also mention that I did this in two stages, cooking the spaghetti "crust" first, cooling, and refrigerating until dinner time. Then, I fired up the oven, topped it like a pizza and baked. I think the crust probably lost a little crispness, but overall, it worked out just fine and prepping dinner early keeps me a little more sane.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0tag:blogger.com,1999:blog-35418611.post-36589788040917573262011-03-23T13:39:00.000-07:002011-03-23T14:26:47.797-07:00Noodle, noodle, every meal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVVOhGYaUN6zKRXvVHXHS1MFfORTDCQGH_5z7y_FGzdpQzfiFf2PuRKxk8VzJBfUiRUTRbfxiZdzSEyzy_TFVT2nqtPgl7rCrLUfcM90yCgTw_KQ-kv7F72fnp76oR4P6MIEmrQ/s1600/100_7060.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVVOhGYaUN6zKRXvVHXHS1MFfORTDCQGH_5z7y_FGzdpQzfiFf2PuRKxk8VzJBfUiRUTRbfxiZdzSEyzy_TFVT2nqtPgl7rCrLUfcM90yCgTw_KQ-kv7F72fnp76oR4P6MIEmrQ/s400/100_7060.JPG" alt="" id="BLOGGER_PHOTO_ID_5587386690665757154" border="0" /></a><br />I'm a little embarrassed to admit just how much pasta we eat around here. If I were Italian, I suppose I could blame it on my heritage, but nope, just a mama who grew up in Middle America charged with feeding a toddler three meals a day.<br /><br />We switch it up, and instead of feeling guilty about all of the semolina flour headed down the gullet, I pat myself on the back that my kid will eat anything from orecchiette to orzo. Well, almost anything.<br /><br />I've made homemade noodles for most of my adult life and before that I watched my mom make them for holidays, special dinners or when I was sick. My mother learned to make them by watching her grandmother, a rural Oklahoma farm girl named Lucille who went by the name "Peach."<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuR_QP5vMaQa5pXIYWlLxAMtftDBALmxryzjd4-vrXCcNEOBsC29XpKAaRKzx3hv7oQ62eDqLJKjYPnQiI34dQ-QwIR_yxNWA_1gY3wmRcbYbZAdtsR3GQm7sITdrmvywmk8UNw/s1600/100_7129.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuR_QP5vMaQa5pXIYWlLxAMtftDBALmxryzjd4-vrXCcNEOBsC29XpKAaRKzx3hv7oQ62eDqLJKjYPnQiI34dQ-QwIR_yxNWA_1gY3wmRcbYbZAdtsR3GQm7sITdrmvywmk8UNw/s400/100_7129.JPG" alt="" id="BLOGGER_PHOTO_ID_5587386680943060658" border="0" /></a><br />In my family, it's tradition to make the egg noodles short, wide and fat. They're cooked in a creamy chicken soup we always called Chicken and Noodles. While I do still make the original dish from time to time, I enjoy making them longer and thinner and adding them to my Chicken Noodle Soup.<br /><br />Anytime I dust the counter with flour, The Boy drags his kitchen stool over, shouting, "Let me bake with you!" And while he always winds up covered in flour helping me make the noodles, it wasn't until just recently that he had a bite of one. Then he wanted more. And the leftovers the next day. And the uncooked ones in the freezer. I don't blame him, I'm kind of addicted, too.<br /><br />Don't pass this recipe by because making homemade pasta sounds too difficult. It's not. And I don't have a pasta machine or any special tools. A pizza cutter makes things go quickly, but even a paring knife will do the trick. The batch makes quite a few noodles, so I use half of it for that night's chicken soup and then I freeze the rest for later.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1sYpPbms3QuNyrlfC9lyqJ_ifBAD8jyjPThqxhbMhzYDdyoLmDw8-5gbQrpG-zCtYFIWQ7bXUW6ej-OnLzwBhL0KpvCvCT-uKEK-46KU2HDAJV-u4hfdyTB3a6NwtdByJ4Nv6g/s1600/100_7059.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1sYpPbms3QuNyrlfC9lyqJ_ifBAD8jyjPThqxhbMhzYDdyoLmDw8-5gbQrpG-zCtYFIWQ7bXUW6ej-OnLzwBhL0KpvCvCT-uKEK-46KU2HDAJV-u4hfdyTB3a6NwtdByJ4Nv6g/s400/100_7059.JPG" alt="" id="BLOGGER_PHOTO_ID_5587386688297842242" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" ><span style="font-family: arial;"><br />Grandma Peach's Homemade Noodles<br /><br /></span></span><span style="font-family: arial; font-style: italic;">3 eggs, room temperature</span><br /><span style="font-family: arial; font-style: italic;">1/4 cup milk</span><br /><span style="font-family: arial; font-style: italic;">1/4 teaspoon salt</span><br /><span style="font-family: arial; font-style: italic;">1/4 t baking soda</span><br /><span style="font-family: arial; font-style: italic;">2 to 3 cups flour, plus more for dusting</span><br /><br /><span style="font-family: arial;">Combine the salt, soda and 2 cups of flour in a medium bowl. In a small bowl, combine the milk and eggs, beating eggs slightly. Then add the wet ingredients to the dry and mix with a wooden spoon, adding enough of the remaining cup of flour to form a shaggy dough forms. Dump the dough onto a lightly-floured surface and knead just enough to make a ball. Pat down, add more flour to the surface and begin to roll, using a rolling pin. If the dough seems to tough, let it rest for about five minutes and return. Roll dough until it is slightly thinner than a chopstick (so a little thinner than pie dough), making sure that the surface is even. Then, dust the top of the dough with flour, and using a pizza cutter or small knife, cut the noodles to the size and shape you'd like. Next, transfer the cut noodles to a cookie sheet, laying them out in a single layer so they do not touch. (See note.) Place the cookie sheet in the refrigerator, uncovered, for at least two hours. If you want to freeze the batch, do the same process, but place in the freezer until completely frozen then transfer to an airtight bag.<br /><br /></span><span style="font-family: arial;">To cook, add noodles, either directly from the refrigerator or freezer to a near-boiling pot of chicken stock or soup. When the noodles float to the surface, they are done, about two to three minutes. Remove from heat and either serve immediately or cool for later. These noodles are tasty when first cooked, but they benefit from a day in the broth as well.</span></span><br /><br /><span style="font-style: italic;font-size:85%;" ><span style="font-family: arial;">NOTE: If you don't add enough flour, the noodles will be very sticky to work with. To help alleviate some trouble, you can place the dough on a well-floured cookie sheet and cut them directly on the cookie sheet, so there is no need to transfer them. </span></span>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com4tag:blogger.com,1999:blog-35418611.post-4524410829844544982011-03-13T21:21:00.000-07:002011-03-13T22:14:36.928-07:00Eat pizza, not crow<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju44PurNfnx_eo22BI1Yi2jZ1sEqjX9CdW5V_CqBVQI7SXY1FDnpsAMrIy_jNN5XLWE2F3w9V2MTSCR-1bPqPh_zG2iDUeYrD9abpkV19Ku2Q51fCALA56o7FBRUVe9qzVmwO73A/s1600/100_7138.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju44PurNfnx_eo22BI1Yi2jZ1sEqjX9CdW5V_CqBVQI7SXY1FDnpsAMrIy_jNN5XLWE2F3w9V2MTSCR-1bPqPh_zG2iDUeYrD9abpkV19Ku2Q51fCALA56o7FBRUVe9qzVmwO73A/s400/100_7138.JPG" alt="" id="BLOGGER_PHOTO_ID_5583792577210594786" border="0" /></a><br />For this post, I will surely owe a few friends a slice of pizza.<br /><br />A group of my girlfriends have had a long-running discussion about whether or not to par-bake a pizza crust. To be honest, I'm probably the only one still interested in the conversation, but others' lack of interest has never stopped me from talking before.<br /><br />I used to think that par-baking, short for partial baking, a homemade pizza dough was for amateurs. And then I had to make 20 pizzas for one event, and in the name of practicality, I had to find a quicker, easier way to bake 20 pizzas in an hour -- no big deal for the pizzeria down the street but a major feat for a home kitchen. It turns out that par-baking was right, and I was wrong.<br /><br />And somewhat sheepishly, I've gone on par-baking pizzas and not saying a word. When I've served pizza for a birthday party, par-baked. When I made heart-shaped Valentine's Day pizzas for a kitchen full of boys, par-baked. And when I made a pizza to deliver to some friends, par-baked.<br /><br />It's fairly simple. Prepare the dough as the recipe states and then form your pizza crust and bake it on a pizza stone just until the crust is firm enough to hold together and be easily lifted off the stone. Then remove it from the oven, cool on a cooling rack and top later. But just recently I took it one step further, and I made two individual pizza crusts, par-baked and then froze.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Df8rDEX6sS_AVtLU1pLlon4PN5E98-8_bfw4HBHeGAVr8IxaCOkqHwUXj7SUiK7Vbsp4PpMeBS7knOZnI0vknuYws4wKWHjKhG68bLChSY9TJdUhoWaxeAi3SdnhR0cquh6ZvA/s1600/100_7143.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Df8rDEX6sS_AVtLU1pLlon4PN5E98-8_bfw4HBHeGAVr8IxaCOkqHwUXj7SUiK7Vbsp4PpMeBS7knOZnI0vknuYws4wKWHjKhG68bLChSY9TJdUhoWaxeAi3SdnhR0cquh6ZvA/s400/100_7143.JPG" alt="" id="BLOGGER_PHOTO_ID_5583792580054130530" border="0" /></a><br />I would call myself a genius except that it's taken me years to figure this out.<br /><br />With Daylight Saving Time, today was riddled with wonky naps, a constantly crying baby and a mom who couldn't take a 2-year-old drumming his set of pots and pans another beat. And then came the dinner hour, creeping up more quickly than I'd anticipated. "What to cook, what to cook?" I mumbled, foraging the the pantry, fridge and freezer.<br /><br />The pizza crusts! They thawed within 10 minutes, and after another five they were topped and in the oven. Take that, Rachael Ray.<br /><br />If you need a good crust recipe, <a href="http://thedinnerhour.blogspot.com/2009/02/delicious-combination.html">this is my go-to</a>. You can even sub half of the all-purpose flour for whole wheat and still get a good result. Here are a few more tips for the best par-baked pie.<br /><ul><li>To ensure good browning, use a pastry brush to baste the outer edge of the crust with olive oil just prior to par-baking.<br /></li><li>Once a par-baked crust has been removed from the oven, cool completely on a cooling rack before freezing or storing for later use. </li><li>If your freezer is as full as mine, you might be best trying to freeze individual-size crusts. Actually, this is best, though, because then you could choose to bake as many, or as few, pizzas as you want.</li><li>If freezing, place a sheet of wax paper between stacked crusts to ensure they don't stick together and place in an airtight bag or container to freeze.<br /></li><li>To finish a par-baked crust, thaw (if frozen), top with sauce and additional toppings and return to the oven either on a pre-heated stone or directly on the wire oven rack and finish baking until cheese is browned. </li><li>Par-baking is a fantastic way to take the edge off of entertaining with pizzas. You'll have time to clean up yourself and your kitchen from a fine dusting of flour, and you won't stress about shaping dough in front of an audience.<br /></li></ul>Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com5tag:blogger.com,1999:blog-35418611.post-48726953160048539762011-03-03T15:12:00.001-08:002011-03-04T14:09:39.327-08:00Yogurt, plain and simple<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ_LqDjPLRBvJweI-6B5AOS5MyhEWEuJkKDlNxlGU5rJ7ZFOCEO7F7kc5M6OcARdfEsBsGAY024IyWn-MEw2adZRb82GgCP1mSl0gc_Sv2ATqmWzmJvW3bHgzyYyES3ApL8hJhw/s1600/100_7119.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ_LqDjPLRBvJweI-6B5AOS5MyhEWEuJkKDlNxlGU5rJ7ZFOCEO7F7kc5M6OcARdfEsBsGAY024IyWn-MEw2adZRb82GgCP1mSl0gc_Sv2ATqmWzmJvW3bHgzyYyES3ApL8hJhw/s400/100_7119.JPG" alt="" id="BLOGGER_PHOTO_ID_5580086239436836882" border="0" /></a><span style="font-style: italic;">Mommy likes hers with some oats on top.<br /></span></div><br />Much like I have a rule about not buying kitchen tools that have only one use, I hate buying food or stray ingredients that work in only one dish. Come on, that bottle of fish sauce stinks and big, so if you're not going to use it but for the one time, don't buy it. That's how I feel about those small cherry-berry-blasted yogurt cups. What else can you do with them other than eat super-sweet yogurt?<br /><br />I don't mind berries in my yogurt, although the idea of anything tasting like a Key Lime Pie other than a Key Lime Pie creeps me out ever since I read <a href="http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0060938455">Fast Food Nation</a>. (I don't have anything against Key Limes, it's those tasty "Key Lime" chemicals that are a turnoff.) That's why I go for the big tub of plain yogurt. Sure, all by it's lonesome, it tastes like, (drumroll) yogurt. But did you know that much like buttermilk, it can add tang to baked goods? And imagining an gyro without the Greek yogurt sauce tzatziki is kind of cruel. And a yogurt smoothie is this sleep-deprived mama's go-to quick breakfast.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13X3DrozsTOD-KGAZKvanWmQtZgNn7HbSGON14GqpRkr67YtHt7cF19z6SQB59NpWg8dUCWxH_1x_WHf6ySq4Z-LA6bOMErHqPdBTvImA-ml7kFj9J3i__0ShhiW1aavIWTTqfg/s1600/100_7113.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13X3DrozsTOD-KGAZKvanWmQtZgNn7HbSGON14GqpRkr67YtHt7cF19z6SQB59NpWg8dUCWxH_1x_WHf6ySq4Z-LA6bOMErHqPdBTvImA-ml7kFj9J3i__0ShhiW1aavIWTTqfg/s400/100_7113.JPG" alt="" id="BLOGGER_PHOTO_ID_5580086224368317714" border="0" /></a><span style="font-style: italic;">An immersion blender makes quick work of a yogurt smoothie with blueberries, banana and spinach, sweetened with honey. </span><br /></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgQTmglwpuvB1uoPFRQ1ohycmcO0cZHgd-dkj_SCDizv5xYhvBz79D6RFWM0KmRT0xvwt3bDLKL_uY6UPO7aAdDWdG25SwsUCsSFBLp4d1l2Pr0rpTw94Bpie8K3UoJK9KwkDQg/s1600/100_7118.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgQTmglwpuvB1uoPFRQ1ohycmcO0cZHgd-dkj_SCDizv5xYhvBz79D6RFWM0KmRT0xvwt3bDLKL_uY6UPO7aAdDWdG25SwsUCsSFBLp4d1l2Pr0rpTw94Bpie8K3UoJK9KwkDQg/s400/100_7118.JPG" alt="" id="BLOGGER_PHOTO_ID_5580086232301567074" border="0" /></a><span style="font-style: italic;">Breakfast for two. </span><br /></div><br />My 2-year-old loves yogurt smoothies, or smoovies as they're known around here. Maybe it's merely the fact that he gets to slurp his meal through a bendy straw, but I don't really care. Usually while he's running around the house playing trucks, I toss in frozen blueberries, banana, a handful of spinach leaves and honey in yogurt and buzz it with my immersion blender. The brilliant purple is cool enough that he never presses me about what else is in the smoothie, and I feel like a decent mom for getting a few veggies in before 8 a.m. (And let's be honest, there won't be many other veggies at all unless we've got sweet potato fries on the dinner menu.)<br /><br />Here's another <a href="http://thedinnerhour.blogspot.com/2009/05/beyond-guacamole.html">smoothie idea</a> that includes avocados and bananas, which couldn't be a more perfect marriage in my book. If that sounds too strange for your tastes, check out <a href="http://thedinnerhour.blogspot.com/2009/05/morning-treat.html">this recipe</a> for chocolate chip banana muffins. And yogurt doesn't stop at breakfast. Swap it for sour cream in dips or mayo in dressings. It's blank canvas makes it an excellent baby food, too.<br /><br />And should you find yourself staring at a tub of plain yogurt and craving a berry-sweetened cup of yogurt, mix a few spoonfuls with some of your favorite jam. You'll be surprised how much it tastes just like the stuff in the store-bought cups. Only better.Amy McFall Princehttp://www.blogger.com/profile/03594556260955780996noreply@blogger.com0