Thursday, September 5, 2013
Autumn Evenings
The temperature is dropping into the low 50s, maybe even 49F, tonight. Daytime temps will be in the mid-70s for a week; I imagine we've had our AC on for the last time this year (and really, it was probably only on about 3 weeks this summer, off and on.) I love this weather. And it just gets better. I've made pots of soup, even baked bread. I've watched a few early leaves fall and I have two pots of mums on the front walk. As a child I liked September because school started, but there was no fall foliage or chilly weather in Texas. Now, it's one of my favorite seasons. And it's just getting started.
Arty Afternoon
I've loved having sunflowers this summer, watching them sprout from seeds into some plants that tower over me. I've never paid much attention to sunflowers, never grown any, but I am entranced. And I've noticed the different kinds; we have two, a tall massive plant and thinner delicate plants, and the gas station down the road has a third, tall massive but orangier plant. I have studied where the seeds are and watched the buds in various phases of growth and decay. Sure, I've seen Van Gogh's Sunflowers, but I've never really paid that much real attention. I'll credit "Doctor Who" for encouraging me to think twice about that painting and its commentary on the cycle of life.
So today, we went out into the garden and did some watercolors of our own sunflowers.The first one is Bud's; then it is Sis's, her own design . . .but it still has a sunflower! The last three are mine (and, as these are actually watercolor notecards, I sent the first one to Miss M, who is quarantined in the hospital for stem cell treatment.)
So today, we went out into the garden and did some watercolors of our own sunflowers.The first one is Bud's; then it is Sis's, her own design . . .but it still has a sunflower! The last three are mine (and, as these are actually watercolor notecards, I sent the first one to Miss M, who is quarantined in the hospital for stem cell treatment.)
L'Shanah Tovah
May you have abundant apples and honey!
The kids are home today for the start of the Jewish new year.
The kids are home today for the start of the Jewish new year.
Wednesday, September 4, 2013
Kidbits
Sis: How do you spell strawberry?
Bud: "Straw" and "berry."
And she didn't deck him.
-=-=-=-=-=-
Since critical thinking is a buzzword these days:
With the first week of school looking like Swiss cheese with days off here and there, I was trying to get a hold on the kids' specials schedule. Sis said, "I think I'll have Spanish on Monday and Thursday because the teacher said we have Spanish twice but not at all this week." Clever.
-=-=-=-=-=-
Critical thinking, part 2:
Yesterday, I was explaining to the kids that I'll have to wear Breathe Right strips and later a special nose piece to bed because my very narrow nasal passages are creating a vacuum in my eustachian tubes (got that? it's not actually fluid, but pressure) and I said it was odd that my nose could cause trouble in my ears. "Of course, Mom," Sis said, "remember that they are connected."
-=-=-=-=-=-
Last bit of parenting vanity. Yesterday Bud wrote a note to his 1st/2nd grades teacher and he began it with a dependent clause, the subject of which agreed with the subject of the main clause!!!! That's what reading Harry Potter and those long Rowling sentences does for you.
Tuesday, September 3, 2013
Mama's Cooking Lessons
For days, Mama and the kids have been discussing "Mama's cooking lessons." First, they chose the food. Sis wanted chicken marsala and Bud chose linguine with clam sauce (we put him off from making sushi the first time.) Mama researched and compared recipes, eventually choosing both of them from Cook's Illustrated--an actual cookbook!
Then they discussed why they were doing this. While I have long considered giving the kids basic cooking lessons--you know, scrambled eggs, meatballs, chicken cutlets--so that they are competent in the kitchen, Mama's plan was grander and more philosophical, inspired by the introduction of Michael Pollan's Cooked. She wanted them to learn that cooking is an art to be appreciated, not to be lost. That homecooking can be great food, not just what we serve on weeknights--the best food doesn't have to come from a restaurant. She specifically had them choose their favorite restaurant meal so they could see that it could be done at home and the work that goes into certain meals. Mostly, she wanted them to be proud that they could make great food that they like and have fun with her while doing it.
And she definitely succeeded. They gladly shopped with her at the liquor store and Whole Foods, getting everything they need. Sis even pushed her own cart! It was clams first, because they're more perishable. Bud beamed as he scrubbed clams and checked to make sure they were alive (even though I was making screaming little clam noises! Yes, mean vegetarian.) And then together they followed every direction. Sis and I set the table as they finished preparations (having played Break the Ice before that), even lighting a candle. Bud relished the entire meal, as did Mama. Sis and I praised him but skipped the actual dinner, leaving more for them. He smiled through the whole thing. I did the dishes.
The next day, it was Sis's turn. And she was just as excited and proud, even though the recipe had many steps. She even cut the mushrooms all by herself, with the big knife, getting safety instructions from Mama. There was one snag--the flour in the pan started to burn, quickly and unexpectedly--but Mama switched skillets and aired out the house, with no negative affect on the meal; besides, that was a good lesson that sometimes, even following directions, things can go haywire and also that you can usually fix them (they've already seen meals ruined--and know to dial for pizza!) Soon the scent of sweet Marsala wafted through the house, enticing Bud and I to come to the kitchen (after playing both Break the Ice and air hockey) to set the table early. Again we lit a candle and enjoyed the special meal.
And now the kids can't wait for their next lesson. Bud still really wants sushi. Sis is undecided.
I want cheesecake!
-=-=-=-=-=
Pasta with Fresh Clam Sauce
4 lbs littleneck clams, scrubbed (discard those that won't close while scrubbing)
1/2 cup dry white wine (Sauvignon Blanc here)
pinch of cayenne pepper
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
salt and pepper
1 lb linguine
3/4 cup parsley optional
Bring clams, wine, and cayenne to boil , cover, and cook, shaking pan occasionally, for 5 minutes. Stir clams thoroughly, cover, and continue to cook until they just begin to open, 2-5 minutes. As clams open, remove them with slotted spoon and transfer them to bowl. Discard any unopened.
Drain steaming liquid through strainer lined with coffee filter, avoiding any gritty sediment that has settled on bottom of pan. Measure out and reserve 1 cup of liquid (adding water to make a cup if necessary). Wipe out skillet with paper towels.
Heat oil and garlic in pan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in littlenecks, cover, and cook until all calms are completely opened, about 2 minutes.
Meanwhile, make pasta according to package. Drain pasta and return it to pot. Add sauce and reserved clam steaming liquid to pasta and cook, tossing to combine, about 30 seconds. Stir in parsley and salt and pepper. Serve immediately.
adapted from Cook's Illustrated
-=-=-=-=-
Chicken Marsala
4 boneless, skinless chicken breasts (tenderloins removed), trimmed
1 cup flour
salt and pepper
1/4 cup vegetable oil
2 1/2 oz pancette, cut into 1" x 1/8" long
8 oz white mushrooms, trimmed and thinly sliced
1 garlic clove, minced
1 teaspoon tomato paste
1 1/2 cup sweet Marsala wine
4 1/2 teaspoons lemon juice
4 tablespoons unsalted butter, in 4 pieces, chilled
2 tablespoons chopped fresh parsley
Adjust oven rack to middle and preheat oven to 200F. Halve chicken horizontally, then cover with plastic wrap and pound to 1/4" thickness. Place flour in shallow dish.
Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour, shake off excess, and transfer to large plate.
Heat 2 tablespoons oil in skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe platter. Wipe out skillet. Repeat.
Cook pancetta in skillet, stirring occasionally and scraping up browned bits, until crisp, about 5 minutes. Remove pancetta with slotted spoon and transfer to paper towel-lined plated. Add mushrooms to now-empty skillet, increase heat to medium-high, and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic, tomato paste, and pancetta and cook until paste begins to brown, about 1 minute. Off heat, stir in Marsala,, scraping up any browned bits. Return to high heat, bring to vigorous simmer, and cook, stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 pat at a time. Stir in parsley and salt and pepper. Pour sauce over chicken and serve immediately.
Cook's Illustrated
Then they discussed why they were doing this. While I have long considered giving the kids basic cooking lessons--you know, scrambled eggs, meatballs, chicken cutlets--so that they are competent in the kitchen, Mama's plan was grander and more philosophical, inspired by the introduction of Michael Pollan's Cooked. She wanted them to learn that cooking is an art to be appreciated, not to be lost. That homecooking can be great food, not just what we serve on weeknights--the best food doesn't have to come from a restaurant. She specifically had them choose their favorite restaurant meal so they could see that it could be done at home and the work that goes into certain meals. Mostly, she wanted them to be proud that they could make great food that they like and have fun with her while doing it.
And she definitely succeeded. They gladly shopped with her at the liquor store and Whole Foods, getting everything they need. Sis even pushed her own cart! It was clams first, because they're more perishable. Bud beamed as he scrubbed clams and checked to make sure they were alive (even though I was making screaming little clam noises! Yes, mean vegetarian.) And then together they followed every direction. Sis and I set the table as they finished preparations (having played Break the Ice before that), even lighting a candle. Bud relished the entire meal, as did Mama. Sis and I praised him but skipped the actual dinner, leaving more for them. He smiled through the whole thing. I did the dishes.
The next day, it was Sis's turn. And she was just as excited and proud, even though the recipe had many steps. She even cut the mushrooms all by herself, with the big knife, getting safety instructions from Mama. There was one snag--the flour in the pan started to burn, quickly and unexpectedly--but Mama switched skillets and aired out the house, with no negative affect on the meal; besides, that was a good lesson that sometimes, even following directions, things can go haywire and also that you can usually fix them (they've already seen meals ruined--and know to dial for pizza!) Soon the scent of sweet Marsala wafted through the house, enticing Bud and I to come to the kitchen (after playing both Break the Ice and air hockey) to set the table early. Again we lit a candle and enjoyed the special meal.
And now the kids can't wait for their next lesson. Bud still really wants sushi. Sis is undecided.
I want cheesecake!
-=-=-=-=-=
Pasta with Fresh Clam Sauce
4 lbs littleneck clams, scrubbed (discard those that won't close while scrubbing)
1/2 cup dry white wine (Sauvignon Blanc here)
pinch of cayenne pepper
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
salt and pepper
1 lb linguine
3/4 cup parsley optional
Bring clams, wine, and cayenne to boil , cover, and cook, shaking pan occasionally, for 5 minutes. Stir clams thoroughly, cover, and continue to cook until they just begin to open, 2-5 minutes. As clams open, remove them with slotted spoon and transfer them to bowl. Discard any unopened.
Drain steaming liquid through strainer lined with coffee filter, avoiding any gritty sediment that has settled on bottom of pan. Measure out and reserve 1 cup of liquid (adding water to make a cup if necessary). Wipe out skillet with paper towels.
Heat oil and garlic in pan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in littlenecks, cover, and cook until all calms are completely opened, about 2 minutes.
Meanwhile, make pasta according to package. Drain pasta and return it to pot. Add sauce and reserved clam steaming liquid to pasta and cook, tossing to combine, about 30 seconds. Stir in parsley and salt and pepper. Serve immediately.
adapted from Cook's Illustrated
-=-=-=-=-
Chicken Marsala
4 boneless, skinless chicken breasts (tenderloins removed), trimmed
1 cup flour
salt and pepper
1/4 cup vegetable oil
2 1/2 oz pancette, cut into 1" x 1/8" long
8 oz white mushrooms, trimmed and thinly sliced
1 garlic clove, minced
1 teaspoon tomato paste
1 1/2 cup sweet Marsala wine
4 1/2 teaspoons lemon juice
4 tablespoons unsalted butter, in 4 pieces, chilled
2 tablespoons chopped fresh parsley
Adjust oven rack to middle and preheat oven to 200F. Halve chicken horizontally, then cover with plastic wrap and pound to 1/4" thickness. Place flour in shallow dish.
Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour, shake off excess, and transfer to large plate.
Heat 2 tablespoons oil in skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe platter. Wipe out skillet. Repeat.
Cook pancetta in skillet, stirring occasionally and scraping up browned bits, until crisp, about 5 minutes. Remove pancetta with slotted spoon and transfer to paper towel-lined plated. Add mushrooms to now-empty skillet, increase heat to medium-high, and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic, tomato paste, and pancetta and cook until paste begins to brown, about 1 minute. Off heat, stir in Marsala,, scraping up any browned bits. Return to high heat, bring to vigorous simmer, and cook, stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 pat at a time. Stir in parsley and salt and pepper. Pour sauce over chicken and serve immediately.
Cook's Illustrated
Monday, September 2, 2013
Tasty History
We wrapped up the family workshops at the historic house a few weeks ago. We had fun making soap scrimshaw, outlining and then cutting silhouettes, and weaving bracelets. Each art activity was accompanied by a docent-led discussion of the historical context of the craft--maritime life in the eighteenth-century, capturing likenesses before photography, and the process of yarn craft from sheep to shawl.
And we have one docent who often bakes for us. For the last workshop, she brought us this delicious blueberry cake, which everyone raved about. History is always better with food.
-=-=-=-=-=-
Blueberry Crumb Cake
Streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/3 cup flour
Cake:
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling
Preheat oven 350F. Butter and flour a 9" round baking pan.
For streusel: combine 1st four ingredients in bowl. Stir in melted butter, then flour. Mix well.
For cake: Cream butter and sugar with mixer on high speed 4-5 minutes, until light. Reduce to low and add eggs one at a time. Add vanilla, lemon, and sour cream. In separate bowl sift together flour, baking powder, baking soda, and salt. With mixer on low, add flour to batter just until combined. Fold in blueberries. Spoon into prepared pan, crumble topping evenly over batter. Bake for 40-50 minutes until tester comes out clean. Cool and sprinkle with confectioners sugar. Enjoy!
Miss P.K.
And we have one docent who often bakes for us. For the last workshop, she brought us this delicious blueberry cake, which everyone raved about. History is always better with food.
-=-=-=-=-=-
Blueberry Crumb Cake
Streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/3 cup flour
Cake:
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling
Preheat oven 350F. Butter and flour a 9" round baking pan.
For streusel: combine 1st four ingredients in bowl. Stir in melted butter, then flour. Mix well.
For cake: Cream butter and sugar with mixer on high speed 4-5 minutes, until light. Reduce to low and add eggs one at a time. Add vanilla, lemon, and sour cream. In separate bowl sift together flour, baking powder, baking soda, and salt. With mixer on low, add flour to batter just until combined. Fold in blueberries. Spoon into prepared pan, crumble topping evenly over batter. Bake for 40-50 minutes until tester comes out clean. Cool and sprinkle with confectioners sugar. Enjoy!
Miss P.K.
Inspirational!
64-years old.
4 previous attempts.
110 miles approximately.
53 hours.
1st person in history.
Congratulations to Diana Nyad for completing her historic from Cuba to Key West!
Her message:
4 previous attempts.
110 miles approximately.
53 hours.
1st person in history.
Congratulations to Diana Nyad for completing her historic from Cuba to Key West!
Her message:
"1. We should never give up.
2. You're never too old to chase your dreams.
3. It's never a solitary sport . . . it's a team."
Saturday, August 31, 2013
New Meal Crib Sheet
Around the beginning of every school year, I update some of my household paperwork--chore chart, emergency contact info list, and kids' favorite meals. Below is the latest crib sheet:
Chicken
Gommie’s Baked Chicken with rice and gravy—15 min @ 500F
then 1 c water for 1 1/2hr @ 350 or 6 hr HIGH 2 1 c water in crockpot; gravy--4 T oil + 4 T flour + 4 c
broth
Gommie’s Chicken and Dumplings—dumplings: 2 c flour, 2 t salt, 2/3 c milk, with ½ c milk added to
broth
Chicken Pot Pie—crust + filling 1 hr @ 350F
Chicken Noodle/Vegetable/Tortellini Soup—NO tomatoes
Soy Sauce Chicken and Rice—saute chicken and flavor with
soy sauce
Baked Drumsticks—marinate in soy sauce then 1 hr @ 375F
Chicken cutlets—seasoned flour/egg & milk/breadcrumbs
@350 for 30 m
Kebabs—1/2 cups oil, lemon juice, soy sauce marinade
Chicken fried rice
Tortilla soup—chicken, corn, onion, stock, cheese, corn
tortillas
Ground Turkey
Tacos
Chili
Stroganoff—ground with sour cream and mushrooms over egg
noodles
Meatloaf—1 lb ground, 1 can chicken and rice soup,
cracker crumbs, ketchup/bbq sauce 1 hr @350F
Ma’s omelet—ground and scrambled egg
Salisbury steak—ground w/bread crumbs or crackers to form
patties cooked in onion gravy
Hamburger or taco soup—ground, corn, carrots, onions, some
tomato sauce, garlic, seasoning
Pork
Smothered Pork Chops—sauteed with onions (w/water for
gravy)
Pork & Sweet Potatoes—2 lb roast+ 4 sweet potatoes,
garlic, 1 c broth, 1 onion @ 6 hrs LOW in crockpot
Baked Ham—325F for 1 ½+ hours
Pork and Apples—sauté pork and cook with sliced apples
Pasta
Spaghetti Pie—1 c mozz, ½ c ricotta, ¼ c parm, 10 oz.
frozen broccoli, ½ lb pasta
Cauliflower Pasta—boil bow tie pasta with cauliflower
florets and serve with sauce
Fettuccine with cream sauce and ham—1 egg, 1 T milk, 1 T
butter, ¼ c cheese (can add asparagus or peas)
Breakfast for
Dinner
Crepes-- 2 eggs, 1 c milk, 1 c flour, 1 T melted butter,
1 T sugar, ¼ t salt
Dutch Baby Pancakes— 2 eggs, 1 t. oil, ½ c milk, ½ c
flour, 2 T sugar, ¼ t salt, ¼ t cinnamon
Pancakes—mix plus 1 egg, 1 c milk, 1 T butter
Scrambled Eggs
Other Dinners
Baked Potatoes—pierced, oiled, and salted for 1+ hr @350F
(N won’t eat these)
Grilled Cheese
Broccoli Noodle Soup—onions, 6 c broth, 8
oz noodles, 2 pkg frozen broccoli, 6 c milk, 1 lb cheese
Cheese Quesadillas—flour tortillas with cheddar
in oiled skillet
Veggie stir fry—1 c stock, ¼ c soy, 2 T sesame,
1 T rice vinegar
Cowboy supper—layers of red potatoes, carrots,
onion, sausage, bell pepper, cabbage in beer/stock
Brisket—4+lbs w/potatoes, carrots, onions,
garlic, stock, 2 bay leaves on LOW 8-10
Fish—lemon and capers
Corn chowder—3red potatoes + 2 cream corn, 1
1/2 c frozen corn, 1 1/2 water, 1 c ½ & ½
Welsh rarebit—8 oz cheddar, 3 T milk/ale, 1 tsp
mustard poured on toast
Quiche--3-4 eggs, 2 big spoons sour cream, cheese, protein/nuts, veg (def. frozen spinach) in crust @ 350F for 45 min
Mac and cheese--white sauce (equal parts butter & flour, add milk) + grated cheese + cooked pasta; bake in oven w/bread crumbs and extra cheese
Quiche--3-4 eggs, 2 big spoons sour cream, cheese, protein/nuts, veg (def. frozen spinach) in crust @ 350F for 45 min
Mac and cheese--white sauce (equal parts butter & flour, add milk) + grated cheese + cooked pasta; bake in oven w/bread crumbs and extra cheese
Many Happy Returns!
Today is Pop's birthday, so we're sending happy birthday wishes through the ether to somewhere in Canada, either in Vancouver or along a railway through the Rockies, where he's vacationing with Gommie. Hope you have a wonderful day and a fabulous trip! Sis hopes you see bunnies and Bud wants you to eat lots of salmon.
Thursday, August 29, 2013
Dinner Ups and Downs
It is the best of times; it is the worst of times. It is an age of pickiness; it is an age of experimentation.
Yes, dinner. I'm a bit frustrated with cooking lately, having had a few too many failed meals. There was the minestrone soup--a huge slow cooker full--that used mealy chickpeas and freezer-burned green beans, much to my surprise. Ruined the whole pot. Then there was the marsala sauce I added to beautiful browned chicken, sauce that had gone bad on the shelf unbeknownst to me. I also had a broccoli noodle soup disaster--was it the cheese? the stock? the broccoli? I don't know, but even Mama could smell the funkiness when she walked in the house. Now, these are all dishes I've made before with no problem, but sometimes it doesn't go well. Sure, the underlying pattern is off ingredients, mostly frozen ones or prepared ones. I use these as a crutch sometimes so I don't waste produce or so I cook at home instead of ordering in; most of the time, they're just fine. Nothing is wrong with my freezer. I guess it just happens. But then you have all that food to toss and extra dishes to clean and hungry people still to feed. It's so disheartening.
I should say, though, that the chicken I "baked" in the slow cooker on Monday turned out beautiful, as did the gravy and the stock I made afterwards, all of which contributed to the best chicken and dumplings I've ever made. Which, of course, is why I keep trying. (Please note that the chicken, gravy, stock, and dumplings were all made from scratch!)
Mama, however, is going one step beyond me. Inspired by the intro to Michael Pollan's Cooked, which advocates for more homecooking, Mama is determined to help the kids learn to cook their favorite meals. And not just meals like chicken and dumplings that are already in the family repertoire. No, she said it could be anything. So Bud chose linguine with clam sauce, while Sis asked for chicken marsala! So Mama spent last night pouring through my cookbooks looking for recipes, deciding upon a couple in Cook's Illustrated, with some adjustments. She's put marsala and clams and white wine on the shopping list and is determined to cook with each of them this weekend; in fact, she's really very excited. I'm very impressed with her ambition and impressed with her determination.
But I'm also glad, especially in light of recent meals, that it's her project and not mine!
-=-=-=-=-=-=-
Chicken Stock
(Or it might be broth, since I don't really reduce)
bones of cooked chicken
carrots
celery
onion
garlic
water
Place all the leftover bones and bits of a (what's the word for a chicken you've taken the meat off of?) cooked chicken in a slow cooker along with a handful of chopped carrots (I used baby), a couple of stalks of celery, a quartered onion, and a couple of cloves of garlic. Completely cover with water. Add salt. Cook on LOW for 8-10 hours. Remove and discard the bits, straining liquid if necessary (I usually just skim once the liquid has cooled). Refrigerate. Can also be frozen.
Yes, dinner. I'm a bit frustrated with cooking lately, having had a few too many failed meals. There was the minestrone soup--a huge slow cooker full--that used mealy chickpeas and freezer-burned green beans, much to my surprise. Ruined the whole pot. Then there was the marsala sauce I added to beautiful browned chicken, sauce that had gone bad on the shelf unbeknownst to me. I also had a broccoli noodle soup disaster--was it the cheese? the stock? the broccoli? I don't know, but even Mama could smell the funkiness when she walked in the house. Now, these are all dishes I've made before with no problem, but sometimes it doesn't go well. Sure, the underlying pattern is off ingredients, mostly frozen ones or prepared ones. I use these as a crutch sometimes so I don't waste produce or so I cook at home instead of ordering in; most of the time, they're just fine. Nothing is wrong with my freezer. I guess it just happens. But then you have all that food to toss and extra dishes to clean and hungry people still to feed. It's so disheartening.
I should say, though, that the chicken I "baked" in the slow cooker on Monday turned out beautiful, as did the gravy and the stock I made afterwards, all of which contributed to the best chicken and dumplings I've ever made. Which, of course, is why I keep trying. (Please note that the chicken, gravy, stock, and dumplings were all made from scratch!)
Mama, however, is going one step beyond me. Inspired by the intro to Michael Pollan's Cooked, which advocates for more homecooking, Mama is determined to help the kids learn to cook their favorite meals. And not just meals like chicken and dumplings that are already in the family repertoire. No, she said it could be anything. So Bud chose linguine with clam sauce, while Sis asked for chicken marsala! So Mama spent last night pouring through my cookbooks looking for recipes, deciding upon a couple in Cook's Illustrated, with some adjustments. She's put marsala and clams and white wine on the shopping list and is determined to cook with each of them this weekend; in fact, she's really very excited. I'm very impressed with her ambition and impressed with her determination.
But I'm also glad, especially in light of recent meals, that it's her project and not mine!
-=-=-=-=-=-=-
Chicken Stock
(Or it might be broth, since I don't really reduce)
bones of cooked chicken
carrots
celery
onion
garlic
water
Place all the leftover bones and bits of a (what's the word for a chicken you've taken the meat off of?) cooked chicken in a slow cooker along with a handful of chopped carrots (I used baby), a couple of stalks of celery, a quartered onion, and a couple of cloves of garlic. Completely cover with water. Add salt. Cook on LOW for 8-10 hours. Remove and discard the bits, straining liquid if necessary (I usually just skim once the liquid has cooled). Refrigerate. Can also be frozen.
On My Mind
Why is killing people with chemical weapons worse than bombing or shooting them? Obama says Syria has now crossed the "red line" with its neurotoxins that killed hundreds. But does that mean that killing the first 100,000 Syrians with bombs and guns was okay?
Why did the Ft Hood killer get death but the soldier who killed the Afghanis get life?
While I really have nothing to hide in my email or blog or FB posts, I disprove of the NSA accumulation of online/electronic personal data. I fear this shadow government that persecutes Manning and hunts Snowden. I know we all feared terrorists after September 11 and haven't suffered many major attacks since then. Now we know why. The price is very high. I'm not sure I'm ready for what else we don't know.
I know we fear terrorists (and I know that by doing so, we fulfill the terrorists' plans)--and I do wonder at the cultural and political circumstances that create such violence over and over in Iraq, Afghanistan, Pakistan, Syria, Lebanon, Yemen, and the like--but in the U.S. itself, young white men in Aurora, Virginia Tech, and, yes, Newtown, have killed more Americans than the so-called terrorists have. Makes me wonder about casting the first stone, especially living in a glass house.
On a lighter note, I read this week, in Pollan's Cooked, I think, that cooking is a rural project, for the most part, and that the farther we get from farmers and real ingredients, the less we cook and eat real food. Interesting connection, but the increased urbanization of America does parallel the growth in industrialized and processed food production.
Twerking. Miley Cyrus. Race issues in America. Some article, which I can't relocated, mentioned that disapproval is a form of social control. What does disapproving of Cyrus achieve? Control of women? Sexuality? The definition of black culture? Several people decry Cyrus's appropriation of twerking and ratchet culture as another example of white people stealing from black people for their own gain, especially in music and popular culture (just ask Paula Deen.) So that kind of sexual display is not acceptable for a young white woman, but is okay for a black woman? Maybe as feminists we should get to the point that that kind of pornographic twerking display is demeaning to all women.
Whew, that's it for now.
Why did the Ft Hood killer get death but the soldier who killed the Afghanis get life?
While I really have nothing to hide in my email or blog or FB posts, I disprove of the NSA accumulation of online/electronic personal data. I fear this shadow government that persecutes Manning and hunts Snowden. I know we all feared terrorists after September 11 and haven't suffered many major attacks since then. Now we know why. The price is very high. I'm not sure I'm ready for what else we don't know.
I know we fear terrorists (and I know that by doing so, we fulfill the terrorists' plans)--and I do wonder at the cultural and political circumstances that create such violence over and over in Iraq, Afghanistan, Pakistan, Syria, Lebanon, Yemen, and the like--but in the U.S. itself, young white men in Aurora, Virginia Tech, and, yes, Newtown, have killed more Americans than the so-called terrorists have. Makes me wonder about casting the first stone, especially living in a glass house.
On a lighter note, I read this week, in Pollan's Cooked, I think, that cooking is a rural project, for the most part, and that the farther we get from farmers and real ingredients, the less we cook and eat real food. Interesting connection, but the increased urbanization of America does parallel the growth in industrialized and processed food production.
Twerking. Miley Cyrus. Race issues in America. Some article, which I can't relocated, mentioned that disapproval is a form of social control. What does disapproving of Cyrus achieve? Control of women? Sexuality? The definition of black culture? Several people decry Cyrus's appropriation of twerking and ratchet culture as another example of white people stealing from black people for their own gain, especially in music and popular culture (just ask Paula Deen.) So that kind of sexual display is not acceptable for a young white woman, but is okay for a black woman? Maybe as feminists we should get to the point that that kind of pornographic twerking display is demeaning to all women.
Whew, that's it for now.
The Cubists
Rubik's Cube, that is.
Mama, Sis, and Bud have the Rubik's bug. Mama had picked up two cubes for the kids, thinking they'd like them. Each can get one colored side, I think.
And then Mama got her hands on one of them and spent the evening working on it, following the directions.
Yep, directions. Those little colorful cubes come with instructions now for how to best work the puzzle. When the Rubik's Cube first came out in 1980, I was in 5th grade and those were the most popular toys with my friends. I even had one but never got past one color. A few of the boys in my class did and we were all impressed. Especially because they didn't have directions.
Still, I was impressed when Mama did it, as were the kids. But Sis put the neat cube on her desk and probably won't mess up the colors again. Bud is still working on his.
Mama, Sis, and Bud have the Rubik's bug. Mama had picked up two cubes for the kids, thinking they'd like them. Each can get one colored side, I think.
And then Mama got her hands on one of them and spent the evening working on it, following the directions.
Yep, directions. Those little colorful cubes come with instructions now for how to best work the puzzle. When the Rubik's Cube first came out in 1980, I was in 5th grade and those were the most popular toys with my friends. I even had one but never got past one color. A few of the boys in my class did and we were all impressed. Especially because they didn't have directions.
Still, I was impressed when Mama did it, as were the kids. But Sis put the neat cube on her desk and probably won't mess up the colors again. Bud is still working on his.
Wednesday, August 28, 2013
Kidbits: The First Day of School
Last night, packing their school supplies, Sis carefully unwrapped everything and laid it in her box. Bud kinda tossed his in . . . and then forgot to put the pencil box in his backpack.
-=-=-=-=-=-
Bud, on putting on his new shoes and being asked how they felt: "They're just like new shoes, weird yet satisfying." I swear, that's exactly what he said.
-=-=-=-=-=
Like mother, like son: Bud had been a bit nervous about not knowing where to go and the names of all of his specials teachers. "Mom, I just have the jitters; it's not a real stomachache. It will dissolve when the bus gets here." And it did.
-=-=-=-=-=-
Sis tried to console Bud's fear of not knowing where to go (they were supposed to go to the cafeteria and meet their teachers there), "Just follow the short people, Bud." They're the youngest grade in the school.
-=-=-=-=-
On arriving home, the kids were brimming with news:
-=-=-=-=-=-
Bud, on putting on his new shoes and being asked how they felt: "They're just like new shoes, weird yet satisfying." I swear, that's exactly what he said.
-=-=-=-=-=
Like mother, like son: Bud had been a bit nervous about not knowing where to go and the names of all of his specials teachers. "Mom, I just have the jitters; it's not a real stomachache. It will dissolve when the bus gets here." And it did.
-=-=-=-=-=-
Sis tried to console Bud's fear of not knowing where to go (they were supposed to go to the cafeteria and meet their teachers there), "Just follow the short people, Bud." They're the youngest grade in the school.
-=-=-=-=-
On arriving home, the kids were brimming with news:
- Our neighbor and now a teacher at their school, Miss K, stopped by to see them each twice.
- They went to an assembly welcoming the third graders to the new building.
- Bud had library, with a librarian subbing for the other librarian who had surgery.
- Sis had art, but they only got a tour and didn't make anything.
- Both had homework--to put 3 or 4 objects representing themselves in a brown mystery bag. Bud chose his kung fu class schedule, a piece of sheet music, and a stuffed penguin. Sis chose a Harry Potter Lego (2 in 1!), a little bunny statuette, a paintbrush, and a cat toy.
- They both liked the new playground and had recess together but didn't play together. Sis played with her good friend S, who is in Bud's class, while Bud practiced his kung fu forms on the blacktop (we've warned him not to get to close to anyone or it will look like fighting.)
- Sis's class had snack; Bud's didn't today.
- They were both disappointed to learn they won't get their lockers until Friday (yes, lockers! It used to be a middle school.) As part of their Schultute this morning, they got locker bling.
- They were also disappointed that they will have homework on Fridays. :(
- They both mentioned a good behavior/sticker reward system. Sis's class also has a "desk fairy" who brings treats to those with neat desks, Sis's new goal.
-=-=-=-=-=-
And tonight, their looping teacher for first and second grades sent all of her students an email saying she missed them and wishing them a good year! It was the first time I teared up all day.
Tuesday, August 27, 2013
Kidbits
- Sis and I were playing her American Girl questions game. "What age do you want to be?" I philosophically said the age I am now. Sis said, "19. Then I can drive, still live with you and Mama, but go walking around alone with my friends, like for trick or treating." I love that the ultimate goal is independent Halloween.
- Another question was "If you could be anyone, who would you be?" "Pop," she said, "So I could be with Gommie."
- Today, I asked the kids what they didn't have that they wanted for school. Bud replied, "A get-out-of-school-free card. And a sign that says 'no homework allowed.'"
Some Thoughts
I am sending:
- Prayers for comfort, ease, peace and support to Miss B, whose father has health challenges and whose dog is ill;
- Prayers, well wishes, and good vibes to musical Miss M, who undergoes a stem-cell transplant and will be hospitalized for a month;
- "Bon Voyage" to my parents who embark on an almost-three-week journey including railway trip halfway across Canada (Vancouver through the Rockies and back);
- Congratulations and good luck to Gong, whose retirement is official today, and to Ma, who concluded more than three decades of "professoring" at the end of spring term;
- Good luck and best wishes to Miss K, who begins her first full day as a permanent classroom teacher tomorrow;
- Good times and wishes to the seniors we know in high school (Babysitter H and lawn guy R) and college (Beloved Babysitter M, if you can believe it!) and to the "freshman" entering high school (Babysitter M down the street);
- And peace to all the moms who will have empty houses for the first time in years.
Summer Fun 2013: The End
With just a few daylight hours until bedtime here on the first school night, summer is definitely waning. Sure, there's the upcoming Labor Day weekend, and then the day off for Rosh Hashanah, but really, those feel more like fall holidays than summer.
We haven't done anything spectacular here on the last day--some Animal Jam time, some playing outside with friends time, some re-reading Harry Potter time, even piano lessons. Plus we distributed school supplies and packed up backpacks with summer reading and math packets, new pencils and such, and boxes of tissues and bandaids for the teachers. I asked Bud and Sis what things they might want for school that they don't already have. Bud said that he wants a get-out-of-school-free card or a sign to wear reading "No Homework Allowed." I also baked a loaf of no-knead bread, squirreling away the other half of the dough for another time. Now I'm starting the last of the dinner prep; there's the kids favorite "baked" chicken in the slow cooker and I just put the rice in the rice cooker--yes, we eat early, sometime between 5:30-6:00 pm on a regular day. Sis is having a "play bath" (I'm on the computer upstairs instead of downstairs because I like to be on the same floor when one of them is in the tub; is that silly with them 8 years old? Maybe it's just an excuse.) I promised them a little bit of tv when I make the gravy. And then it'll be last-minute clothes sorting (yay for strict dress code!) and alarm-setting before reading at bedtime (I tried to read them Wildwood, Karen L R, but, still in the throes of HP they were having none of it.) Mama has PT tonight and will be late, but she'll manage an appearance at bedtime.
We have several things to do after their bedtime--gathering treats in cones as part of our annual Schultute tradition and creating their first-day-of-school poster (always in the first-day-of-school photo.) And I'll confirm breakfast and lunch and snack makings and water bottles, plus write little notes. I have little signs reminding them what to do to earn their $1-a-day (make bed, put away toothbrush, put away clothes, pick up floor), but I won't burden them with that the first few days (nor the new chore chart with some added responsibilities!)
And then 7 a.m. and the energy of the first day will come pretty early.
I guess after 6 years of first-days-of-school, counting preschool (which I most definitely do), this is getting pretty old-hat.
We haven't done anything spectacular here on the last day--some Animal Jam time, some playing outside with friends time, some re-reading Harry Potter time, even piano lessons. Plus we distributed school supplies and packed up backpacks with summer reading and math packets, new pencils and such, and boxes of tissues and bandaids for the teachers. I asked Bud and Sis what things they might want for school that they don't already have. Bud said that he wants a get-out-of-school-free card or a sign to wear reading "No Homework Allowed." I also baked a loaf of no-knead bread, squirreling away the other half of the dough for another time. Now I'm starting the last of the dinner prep; there's the kids favorite "baked" chicken in the slow cooker and I just put the rice in the rice cooker--yes, we eat early, sometime between 5:30-6:00 pm on a regular day. Sis is having a "play bath" (I'm on the computer upstairs instead of downstairs because I like to be on the same floor when one of them is in the tub; is that silly with them 8 years old? Maybe it's just an excuse.) I promised them a little bit of tv when I make the gravy. And then it'll be last-minute clothes sorting (yay for strict dress code!) and alarm-setting before reading at bedtime (I tried to read them Wildwood, Karen L R, but, still in the throes of HP they were having none of it.) Mama has PT tonight and will be late, but she'll manage an appearance at bedtime.
We have several things to do after their bedtime--gathering treats in cones as part of our annual Schultute tradition and creating their first-day-of-school poster (always in the first-day-of-school photo.) And I'll confirm breakfast and lunch and snack makings and water bottles, plus write little notes. I have little signs reminding them what to do to earn their $1-a-day (make bed, put away toothbrush, put away clothes, pick up floor), but I won't burden them with that the first few days (nor the new chore chart with some added responsibilities!)
And then 7 a.m. and the energy of the first day will come pretty early.
I guess after 6 years of first-days-of-school, counting preschool (which I most definitely do), this is getting pretty old-hat.
Monday, August 26, 2013
Last Links I Like
For now, anyway.
It's a short but tough list, with Newtown and Hurricane Sandy.
It's a short but tough list, with Newtown and Hurricane Sandy.
- "What Books are 'Just Right' for the Young Reader?"--Room For Debate, namely they mostly said whatever the child wants to read, which was influential in our letter the kids plow through Potter (NYT)
- Nicholas Kristof, "Looking for Lessons in Newtown"--a refutation of common excuses for those who are anti-gun control
- Teaching meditation to children
- For young survivors of violence, recovery is possible
- Gun ownership as the antithesis of free society
- "Holidays without God"--Room for Debate
- "8 Books to Inspire a Happy Mama", including Momma Zen, The Gift of an Ordinary Day, Peace is Every Step, The Conscious Parent, Talk So Your Children Will Listen, Life is a Verb, Four Word Self Help, and Simple Abudnace
- Everyday stressors and "Possible Thinking"
- "Is There a Toy-Class Divide?" Yes.
- A book on American minutiae for Russians
- Discovery and the art of being still
- 26 Facts on Finland's education system
- Book review, "Far From the Tree," a compassionate look at difficult parenting
- Simple ways to make your child feel special
- Storms affect children differently than adults
- A wonderful article on Waffle House and weather disasters
- Including the child with special needs
Recipes for the School Year
Okay, you've seen them all over FB, especially recently, people sharing recipes with the most luscious food porn photos (almost always linked to some diet or weight-loss page, regardless of the decadence of the recipe.) I have given up "sharing these to save to your homepage!" in favor of cutting and pasting the text. Besides, I find FB really hard to search for past posts. So here are some of the recent ones that I might actually try!
Breakfast
Crock-Pot Apples
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Dinner
Salted Caramel Pretzel Bark
this is sooo easy to make!
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
Breakfast
Crock-Pot Apples
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Dinner
CROCKPOT BEEF AND BROCCOLI
Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Crock Pot Balsamic Chicken
Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Directions
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*
Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Directions
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*
Desserts
Salted Caramel Pretzel Bark
this is sooo easy to make!
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
ICE CREAM BREAD
Seriously? Only 2 ingredients!
Who out there has ever made ice cream bread? If you haven't, what are you waiting for? You use only two ingredients and two steps. All you have to do is mix self-rising flour with softened ice cream of choice and bake. Poof! You have bread!
You need ice cream that is not sugar free or low fat...just regular full fat ice cream. This one is made with just chocolate but just imagine how awesome a loaf of Ben and Jerry's Rocky Road or Cherry Garcia bread could be. I have made it with Chunky Monkey and it is delicious. I will include that recipe too so you can try it. Go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!
Ice Cream Bread
2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve.
Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)
2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped
Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper. Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan. Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf. If the top starts to brown too much, cover it with aluminum foil and continue to bake. The bread is done when a skewer inserted into the middle comes out clean.
Seriously? Only 2 ingredients!
Who out there has ever made ice cream bread? If you haven't, what are you waiting for? You use only two ingredients and two steps. All you have to do is mix self-rising flour with softened ice cream of choice and bake. Poof! You have bread!
You need ice cream that is not sugar free or low fat...just regular full fat ice cream. This one is made with just chocolate but just imagine how awesome a loaf of Ben and Jerry's Rocky Road or Cherry Garcia bread could be. I have made it with Chunky Monkey and it is delicious. I will include that recipe too so you can try it. Go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!
Ice Cream Bread
2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve.
Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)
2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped
Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper. Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan. Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf. If the top starts to brown too much, cover it with aluminum foil and continue to bake. The bread is done when a skewer inserted into the middle comes out clean.
Almond Joy Brownie Bites
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
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