I took out 2 pounds of ground beef out of the freezer and was trying to figure out what to do with it. I wasn't in the mood for hamburgers and I was at a loss at what to do with it. Meatloaf always goes over well here with the kids, but I didn't want to heat up the kitchen. I remembered a recipe I saw someplace for meatloaf burgers but then wondered if I couldn't just make a regular one and cook it on the grill.
Good ole Google had a gazillion hits for 'grilled meatloaf'. I wasn't looking for a recipe as much as a method. Found one that simply called for cooking it on top of a piece of aluminum foil. Seemed easy enough to try.
With the 2 pounds of ground beef I ended up making 2 meatloaves. I sprayed the foil (one for each loaf) placed them on cookie sheets before putting the meatloaf on, hoping for an easy transfer to the grill. The grill heated up to 600 degrees (guess I didn't need to have all 4 burners in high). I transferred the meatloaf on the foil to the grill, cooked them for 10 minutes then reduced the burners down to low under the meatloaf but left the other one on high. About 35 minutes later (while the kids splashed in their pool) supper was done.
I thought it was a success. There was a nice crust on the bottom and the meatloaf was nice and moist. The little guy scarfed it down, then again he has been caught eating both dirt and dog food so I am not sure how much one should trust his taste buds!
Mini Meat Loaves
Cooking Light Magazine, 2003
Yield: 4 servings
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg, lightly beaten
Cooking spray
Preheat oven to 400°. Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done.
Tuesday, June 29, 2010
Thursday, June 24, 2010
What a week ...
I started to get suspicious last weekend when my normally cheerful two and a half foot tornado turned into a clinging fusspot. Yep, another fever. My hopes that it was maybe the next tooth coming in were dashed when he woke up Monday morning sounding like a barking dog.
So off to the walk-in clinic we went since his doctor didn't have an available appointment until late afternoon. One hour later we walked out of there with the familiar diagnosis of a respiratory infection and headed over to Target to get his prescription filled. Seventy-two dollars and a full cart later ...
Got a call from daycare that afternoon that Madeleine was running a low fever. It was her turn to go to the doctor yesterday and she has strep throat. Doctor also said (again) her tonsils are pretty big. I am guessing they'll be coming out in the near future.
David and I have been switching off going to work - one does the early morning and the other does afternoon into evening. Thankfully both are back to normal (whatever that may be) and are going back to daycare tomorrow. Just in time for the weekend!
So off to the walk-in clinic we went since his doctor didn't have an available appointment until late afternoon. One hour later we walked out of there with the familiar diagnosis of a respiratory infection and headed over to Target to get his prescription filled. Seventy-two dollars and a full cart later ...
Got a call from daycare that afternoon that Madeleine was running a low fever. It was her turn to go to the doctor yesterday and she has strep throat. Doctor also said (again) her tonsils are pretty big. I am guessing they'll be coming out in the near future.
David and I have been switching off going to work - one does the early morning and the other does afternoon into evening. Thankfully both are back to normal (whatever that may be) and are going back to daycare tomorrow. Just in time for the weekend!
Thursday, June 17, 2010
Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa
Summer is here! I love the warm weather but I hate heating up the kitchen to cook. Back in the day, when I was a carefree single person, I lived on salads in the summer. A lot of that had to do with living in Phoenix though. By the time July rolled around and we were in the 110 range you weren't going to catch me turning on an oven OR standing in front of an open flame. I think if I tried to serve them salads for supper every night they'd start rebelling by the end of the week.
This one was fairly easy to put together but the next time I will be more than happy to fork the extra $2 a pound for the already peeled and deveined shrimp. I'm not even sure what I was thinking when I bought them with the shells on. I would also peel them entirely instead of leaving the tails on. I am not a fan of having to pick them up one by one to eat, especially when you have the salsa to eat them with. Plus they turn your fingers an orangey red color - not all that attractive!
I only use 1/2 of the cayenne pepper so there wouldn't be too much heat for Madeleine. I'd also double the salsa next time. The sweetness was great with the spicy shrimp.
Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa
Coastal Living
Yield: 4 servings
1 mango, peeled and finely chopped
1/2 avocado, finely chopped
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
2 pounds unpeeled large raw shrimp
1 red onion, cut into 1/4-inch-thick slices
2 tablespoons olive oil
3 tablespoons Jamaican Jerk Rub
Combine first 7 ingredients in a medium bowl, and set salsa aside.
Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.
Jamaican Jerk Rub
1/3 cup paprika
2 tablespoons ground allspice
4 teaspoons sugar
1 tablespoon dried thyme
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
Combine all ingredients in a bowl; mix well. Store in an airtight container.
This one was fairly easy to put together but the next time I will be more than happy to fork the extra $2 a pound for the already peeled and deveined shrimp. I'm not even sure what I was thinking when I bought them with the shells on. I would also peel them entirely instead of leaving the tails on. I am not a fan of having to pick them up one by one to eat, especially when you have the salsa to eat them with. Plus they turn your fingers an orangey red color - not all that attractive!
I only use 1/2 of the cayenne pepper so there wouldn't be too much heat for Madeleine. I'd also double the salsa next time. The sweetness was great with the spicy shrimp.
Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa
Coastal Living
Yield: 4 servings
1 mango, peeled and finely chopped
1/2 avocado, finely chopped
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
2 pounds unpeeled large raw shrimp
1 red onion, cut into 1/4-inch-thick slices
2 tablespoons olive oil
3 tablespoons Jamaican Jerk Rub
Combine first 7 ingredients in a medium bowl, and set salsa aside.
Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.
Jamaican Jerk Rub
1/3 cup paprika
2 tablespoons ground allspice
4 teaspoons sugar
1 tablespoon dried thyme
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
Combine all ingredients in a bowl; mix well. Store in an airtight container.
Saturday, June 12, 2010
Sizzling Beef and Scallions
Who doesn't want to get something relatively healthy AND tasty on the table in 30 minutes or less? While I like to cook and actually enjoy spending time in the kitchen there are days that I just want to get something on the table fast without having to go through a drive-thru.
So I turned to the stack of Rachael Ray magazines I have next to the bed (OK, there are a lot more than just Rachael Ray but she IS the queen of 30 minute meals) and picked out a stir fry recipe I had all the ingredients for. It took me an hour and 15 minutes. Rachael Ray must not have a 4 year old holper and a 1 year old trying to climb her leg while she cooks.
I couldn't bring myself to use 6 tablespoons of oil so I sprayed my pan with PAM and only used a little bit of oil when adding the eggs. My holper decided we needed to use the peas and carrot frozen mix and I added 8 oz of sliced mushrooms. My rice was cooked at the same time so I skipped the last step altogether.
Once I got everyone either coloring with or eating crayons (kidding - I caught him before he swallowed any) it did come together rather quickly. It is best to have everything all cut up and ready to go as a stir-fry goes pretty quickly.
Sizzling Beef and Scallions
Everyday with Rachael Ray
8 ounces London broil, sliced into short, thin strips (I used sirloin)
2 tablespoons soy sauce
1/4 cup plus 2 tablespoons vegetable oil (used less than 1 T total)
10 scallions, green parts thinly sliced, white parts cut into 1-inch pieces
2/3 cup chopped red bell pepper
1 tablespoon finely chopped fresh ginger
2/3 cup frozen peas, thawed
3 large eggs, lightly beaten
1/2 teaspoon sugar
4 cups cooked white rice, chilled
1. In a medium bowl, toss the beef with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.
So I turned to the stack of Rachael Ray magazines I have next to the bed (OK, there are a lot more than just Rachael Ray but she IS the queen of 30 minute meals) and picked out a stir fry recipe I had all the ingredients for. It took me an hour and 15 minutes. Rachael Ray must not have a 4 year old holper and a 1 year old trying to climb her leg while she cooks.
I couldn't bring myself to use 6 tablespoons of oil so I sprayed my pan with PAM and only used a little bit of oil when adding the eggs. My holper decided we needed to use the peas and carrot frozen mix and I added 8 oz of sliced mushrooms. My rice was cooked at the same time so I skipped the last step altogether.
Once I got everyone either coloring with or eating crayons (kidding - I caught him before he swallowed any) it did come together rather quickly. It is best to have everything all cut up and ready to go as a stir-fry goes pretty quickly.
Sizzling Beef and Scallions
Everyday with Rachael Ray
8 ounces London broil, sliced into short, thin strips (I used sirloin)
2 tablespoons soy sauce
1/4 cup plus 2 tablespoons vegetable oil (used less than 1 T total)
10 scallions, green parts thinly sliced, white parts cut into 1-inch pieces
2/3 cup chopped red bell pepper
1 tablespoon finely chopped fresh ginger
2/3 cup frozen peas, thawed
3 large eggs, lightly beaten
1/2 teaspoon sugar
4 cups cooked white rice, chilled
1. In a medium bowl, toss the beef with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.
Monday, June 7, 2010
Birthday Fun
This weekend we had 2 birthdays to celebrate. Madeleine turned 4 on June 4th and Christopher turned 1 on the 6th. I thought it would be great to be able to celebrate both at the same time (since our families are spread out all over the US) but I didn't take into account the fact that I would need 2 cakes.
Growing up my mom always made our birthday cakes. Mickey Mouse, Donald Duck, the infamous Panda disaster of 1979, etc. I wanted to do the same for the kids. Worked out well the last couple of years with one child. This year, not so much. Trying to decorate 2 cakes with the humidity was daunting.
Madeleine picked out this castle cake:
Growing up my mom always made our birthday cakes. Mickey Mouse, Donald Duck, the infamous Panda disaster of 1979, etc. I wanted to do the same for the kids. Worked out well the last couple of years with one child. This year, not so much. Trying to decorate 2 cakes with the humidity was daunting.
Madeleine picked out this castle cake:
I decided to make a circus big top for Christopher. Not one of my better choices, especially with the humidity (frosting was melting pretty fast, even with the air conditioner on). I also learned that I can't really decorate cakes free form; I do much better using the character pans where all I have to do is fill in the spaces.
I don't think Christopher minded much. He really got into his own little cake and even wanted to share it with me:
All in all, I think we had a pretty successful party. David smoked some ribs (which went fast) and he also grilled up some burgers, hot dogs and chicken legs. We had enough left over that I didn't have to cook on Sunday and I am estimating I can get us through Wednesday without me having to cook.
While Madeleine is all about princesses and castles, she got a new dress-up outfit in honor of Toy Story 3 coming out. I think she makes a pretty cute cowgirl.
Happy Birthday Madeleine!! Happy Birthday Christopher!!
Tuesday, June 1, 2010
Kansas City Rub
As I sit here with my laptop and a notebook try to come up with a menu (and shopping list) for the kids birthday party (all while fending off a rambunctious 11 month old who wants to pound on the keyboard) I realize I neglected to post the rub recipe that goes with the barbecue sauce. They really do go together.
Use less cayenne (or leave it out) if you aren't a fan of spicy. We've used this on ribs, pork and even a whole chicken I attempted to rotisserie (which was an experience in itself).
Kansas City Rub
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs (or chicken or pork for pulled pork). Wrap in plastic and refrigerate overnight.
This covers about 4 racks of ribs.
Use less cayenne (or leave it out) if you aren't a fan of spicy. We've used this on ribs, pork and even a whole chicken I attempted to rotisserie (which was an experience in itself).
Kansas City Rub
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs (or chicken or pork for pulled pork). Wrap in plastic and refrigerate overnight.
This covers about 4 racks of ribs.
Sunday, May 16, 2010
Spring Traditions - Barbecue Sauce
There are a few things that happen around our house each Spring that lets you know that summer is on the way: our vegetable garden gets planted, the garage freezer gets defrosted and reorganized, the familiar cloud of smoke that encompasses David as he mows the lawn with the tractor. Our neighbor across the street knows it's Spring when he gets a call from David telling him he and the tractor are stuck in the mud again ... but I digress.
A number of years ago, when David first got his smoker, we started experimenting with it and one recipe which we've come back to time and time again is a Kansas City Style barbecue sauce that he found as part of a ribs recipe. We've gotten to the point where we just make a double batch at the beginning of the summer and freeze it, so we'll always have some on hand. David decided he wanted to smoke some ribs for the kids birthday in a few weeks, so I have a triple batch brewing on the stove now.
The ingredient list is long but it really is a simple recipe. It tastes sooo much better than bottled sauce. I started leaving out the habanero sauce so it wouldn't be too spicy for Madeleine.
Kansas City Barbecue Sauce
1 cup Coke
1 cup tomato sauce
1/2 cup dark brown sugar -- firmly packed
1/2 cup dark molasses
1/2 cup white vinegar
1 can tomato paste -- (6 ounce)
1/4 cup butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon New Mexico red chile powder
1/2 tablespoon kosher salt
1/2 tablespoon black pepper -- freshly-ground
1 tablespoon wasabi powder
1 tablespoon summer savory
1 tablespoon marjoram
1 tablespoon granulated garlic
1 tablespoon onion powder
2 dashes Tabasco Habanero Sauce
Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.
A number of years ago, when David first got his smoker, we started experimenting with it and one recipe which we've come back to time and time again is a Kansas City Style barbecue sauce that he found as part of a ribs recipe. We've gotten to the point where we just make a double batch at the beginning of the summer and freeze it, so we'll always have some on hand. David decided he wanted to smoke some ribs for the kids birthday in a few weeks, so I have a triple batch brewing on the stove now.
The ingredient list is long but it really is a simple recipe. It tastes sooo much better than bottled sauce. I started leaving out the habanero sauce so it wouldn't be too spicy for Madeleine.
Kansas City Barbecue Sauce
1 cup Coke
1 cup tomato sauce
1/2 cup dark brown sugar -- firmly packed
1/2 cup dark molasses
1/2 cup white vinegar
1 can tomato paste -- (6 ounce)
1/4 cup butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon New Mexico red chile powder
1/2 tablespoon kosher salt
1/2 tablespoon black pepper -- freshly-ground
1 tablespoon wasabi powder
1 tablespoon summer savory
1 tablespoon marjoram
1 tablespoon granulated garlic
1 tablespoon onion powder
2 dashes Tabasco Habanero Sauce
Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.
Saturday, May 1, 2010
Welcome May!
It was a nice, sunny morning when we got up this morning so I packed up the kids in the car, grabbed the stroller and headed over to the town next door. They were having city wide garage sales, the first Farmer's Market of the season and there was a book sale at the local library.
We bought about 15 new strawberry plant to add to our garden, 12 or so new books (cookbooks, kids books and a few books for me), orange juice, a cookie and tattoo and Madeleine had a flower painted on her face all for about $20. Not bad for a Saturday morning.
The Farmer's market was pretty small but it was only the first of the season. I hope it grows as the season goes on because it is literally 10 minutes from the house which is nice. I have limited space to grow anything so it is nice to have a place close by to supplement from. Or in the case of last year, the entire garden tanks and you have to buy all your vegetables anyway. Seriously, even the zucchini didn't grow last year, that's how bad it was. It never really got very hot, which was nice for being at home with a brand new baby but not so good for the garden.
We bought about 15 new strawberry plant to add to our garden, 12 or so new books (cookbooks, kids books and a few books for me), orange juice, a cookie and tattoo and Madeleine had a flower painted on her face all for about $20. Not bad for a Saturday morning.
The Farmer's market was pretty small but it was only the first of the season. I hope it grows as the season goes on because it is literally 10 minutes from the house which is nice. I have limited space to grow anything so it is nice to have a place close by to supplement from. Or in the case of last year, the entire garden tanks and you have to buy all your vegetables anyway. Seriously, even the zucchini didn't grow last year, that's how bad it was. It never really got very hot, which was nice for being at home with a brand new baby but not so good for the garden.
Tuesday, April 27, 2010
Know what I think?
Last night Madeleine was sitting at the kitchen table after bringing me her dirty dish.
"Know what I think, mommy?"
"No, Madeleine, what do you think?"
"I think little girls who eat all their supper, except for a few carrots, should get to have dessert. I think they should get to have ... chocolate for dessert. What do you think mommy?"
I think that if my almost 4 year old is coming up with this stuff already, I'm in trouble later on. We compromised and she had yogurt for dessert.
"Know what I think, mommy?"
"No, Madeleine, what do you think?"
"I think little girls who eat all their supper, except for a few carrots, should get to have dessert. I think they should get to have ... chocolate for dessert. What do you think mommy?"
I think that if my almost 4 year old is coming up with this stuff already, I'm in trouble later on. We compromised and she had yogurt for dessert.
Saturday, April 3, 2010
Easter Egg Hunt 2010
The annual Easter Egg Hunt down in the Amana Colonies was this morning so Madeleine, Christopher and I went down, along with David's mom and sister who are in town for Christopher's baptism. They had been forecasting rain for today all week but when we got up this morning the sun was shining. A little cold but it really was nice.
We got there and had time to snap a few pictures with the Easter Bunny and stop and pet the live bunnies they had.
They let the kids under 4 go a minute or so before the rest of the kids, so Madeleine was ready to start looking as soon as she let them go. We walked about 3 feet into the backyard ... and she spotted a little basket. Tried to convince her that maybe she could leave that one and we'd find another out in the yard but nope, she was done. Whole thing took about 37 seconds.
A rare picture of the 3 of us since I am always the one behind the camera.
Tuesday, February 23, 2010
Can't take all the sickness!!!!
I got the dreaded daycare call this afternoon. Christopher is warm, they can't get a good temp reading on him (they do it under the arm) but it was in the range of 98 - 101. He was also Mr. Fussy, which he rarely is. So, I called the doctor before I left and found out I could get in if I could get there in 30 minutes. They really wanted to see him since he had the RSV diagnosis earlier this month.
I debated picking up Madeleine and weighed the hassle of going back to daycare with entertaining both of them while we waited. She's been sniffly and hovering around 99 so I thought maybe we'd get home and get them to bed early. I've been feeling off and battling a sore throat myself so early to bed sound good to me.
We all go to the same doctor so when she knew I went to the walk-in Sunday, and was sent away with no drugs, she checked me out too. Official tally: 3 fevers, 3 ear infections, 1 case of tonsillitis and 1 case of some variation of strep throat. Lovely. We are all on the same z-pack of varying dosages.
David and I talked and he called his mom to see if she could come out here for a week. We'd like to make sure the kids are back to 100% (not just fever free) before bringing them back to germ-infested daycare. Since he can't stay home with him for long periods of time (can't wheel around with him on his lap - Christopher doesn't know to hold on!) I'd be the one to stay home .... and I was already home with him for 8 days earlier this month, a few days last month, a few days the month before. It has been one looooooooong winter.
So, his mom arrives late Thursday morning. I should be staying home from work anyway tomorrow since I am running a temperature and I'm the one with strep. It'll give her the opportunity to spend time with them AND them the opportunity to spend time with her AND maybe mommy will have the opportunity to get a few things done around the house since I'm pretty invisible when Nana comes to town!
I debated picking up Madeleine and weighed the hassle of going back to daycare with entertaining both of them while we waited. She's been sniffly and hovering around 99 so I thought maybe we'd get home and get them to bed early. I've been feeling off and battling a sore throat myself so early to bed sound good to me.
We all go to the same doctor so when she knew I went to the walk-in Sunday, and was sent away with no drugs, she checked me out too. Official tally: 3 fevers, 3 ear infections, 1 case of tonsillitis and 1 case of some variation of strep throat. Lovely. We are all on the same z-pack of varying dosages.
David and I talked and he called his mom to see if she could come out here for a week. We'd like to make sure the kids are back to 100% (not just fever free) before bringing them back to germ-infested daycare. Since he can't stay home with him for long periods of time (can't wheel around with him on his lap - Christopher doesn't know to hold on!) I'd be the one to stay home .... and I was already home with him for 8 days earlier this month, a few days last month, a few days the month before. It has been one looooooooong winter.
So, his mom arrives late Thursday morning. I should be staying home from work anyway tomorrow since I am running a temperature and I'm the one with strep. It'll give her the opportunity to spend time with them AND them the opportunity to spend time with her AND maybe mommy will have the opportunity to get a few things done around the house since I'm pretty invisible when Nana comes to town!
Saturday, February 20, 2010
English Toffee
We live about 5 miles away from a local community college that offers lots of Continuing Education classes. I've taken a few classes here and there and signed up to take a candy making class last Saturday. English Toffee, Old-fashioned Rock Candy and Truffles were on the agenda.
By far, the toffee was my favorite. No surprise though, since I love the stuff. I've only attempted to make candy once and that was a disaster since the thermometer broke on me in the pan and I had to throw it all out. All I need to do is invest in a decent thermometer and I have another 'tried and true' recipe to add to my must-make Christmas baking list.
David laughed a me for taking a picture, but I don't care. I was proud that it set up correctly! My batch ended up being a lot thicker than it should because we only used one pan per batch. We were supposed to share a batch between 2 people but there were only 4 people in the class. YUM, more for me.
Three pounds is a LOT of toffee. I need to dig out my rollig pin and chop some more up and bring it into work. Whacking the toffee into small pieces is a great stress reliever too - bonus!
English Toffee
1 1/2 pounds unsalted butter
1 1/2 cups sugar
1 1/2 cups brown sugar
1/4 cup corn syrup
1/2 cup water
2 cups pecans -- chopped
1 1/2 tablespoons vanilla extract
2 teaspoons salt
18 ounces chocolate
Melt butter in a pot on the stove top, Add sugars and corn syrup to the melted butter. Stir in water. Cook mixture over medium heat, stirring constantly, until it reaches 240 degrees. At 240 degrees add about 3/4 of the chopped pecans. At 260 degrees lower the heat and finish cooking until it reaches 300 degrees, stirring constantly. Should take 15-20 minutes. Mixture should be a beautiful, bubbly, golden brown color. At 300 degrees remove from heat.
Add vanilla and salt. Stir quickly. Pour the mixture out onto 2 rimmed baking sheets (approximately 10 x 15). Smooth out the toffee to 1/4 inch thickness. After 5 - 10 minutes, sprinkle chocolate chips on top and let sit 5 minutes or until they start to melt. Spread with spatula to smooth over toffee. Sprinkle with freshly toasted nuts that have been chopped fine and allowed to cool. Break into bite sized pieces and store in an air tight container for up to a month in the refrigerator. Will keep for a week or so at room temperature before it begins to break down. Makes about 3 pounds.
By far, the toffee was my favorite. No surprise though, since I love the stuff. I've only attempted to make candy once and that was a disaster since the thermometer broke on me in the pan and I had to throw it all out. All I need to do is invest in a decent thermometer and I have another 'tried and true' recipe to add to my must-make Christmas baking list.
David laughed a me for taking a picture, but I don't care. I was proud that it set up correctly! My batch ended up being a lot thicker than it should because we only used one pan per batch. We were supposed to share a batch between 2 people but there were only 4 people in the class. YUM, more for me.
Three pounds is a LOT of toffee. I need to dig out my rollig pin and chop some more up and bring it into work. Whacking the toffee into small pieces is a great stress reliever too - bonus!
English Toffee
1 1/2 pounds unsalted butter
1 1/2 cups sugar
1 1/2 cups brown sugar
1/4 cup corn syrup
1/2 cup water
2 cups pecans -- chopped
1 1/2 tablespoons vanilla extract
2 teaspoons salt
18 ounces chocolate
Melt butter in a pot on the stove top, Add sugars and corn syrup to the melted butter. Stir in water. Cook mixture over medium heat, stirring constantly, until it reaches 240 degrees. At 240 degrees add about 3/4 of the chopped pecans. At 260 degrees lower the heat and finish cooking until it reaches 300 degrees, stirring constantly. Should take 15-20 minutes. Mixture should be a beautiful, bubbly, golden brown color. At 300 degrees remove from heat.
Add vanilla and salt. Stir quickly. Pour the mixture out onto 2 rimmed baking sheets (approximately 10 x 15). Smooth out the toffee to 1/4 inch thickness. After 5 - 10 minutes, sprinkle chocolate chips on top and let sit 5 minutes or until they start to melt. Spread with spatula to smooth over toffee. Sprinkle with freshly toasted nuts that have been chopped fine and allowed to cool. Break into bite sized pieces and store in an air tight container for up to a month in the refrigerator. Will keep for a week or so at room temperature before it begins to break down. Makes about 3 pounds.
Friday, February 19, 2010
Growing up so fast!
Last week Christopher finally figured out how to crawl forward and nothing has been safe since then:
This morning he was playing quietly with a few toys while I got ready for work. I stepped into the closet to grab my clothes, 30 seconds later I stepped out to see this:
When I picked him up from daycare this afternoon he was standing at one of the toy boxes. I called his name and he turned around, smiled when he saw me and threw both hands up in the air and shrieked. Scary part? He was able to balance and stay standing until he realized what he was doing and grabbed back on to the toy box.
What's next?
This morning he was playing quietly with a few toys while I got ready for work. I stepped into the closet to grab my clothes, 30 seconds later I stepped out to see this:
When I picked him up from daycare this afternoon he was standing at one of the toy boxes. I called his name and he turned around, smiled when he saw me and threw both hands up in the air and shrieked. Scary part? He was able to balance and stay standing until he realized what he was doing and grabbed back on to the toy box.
What's next?
Thursday, February 11, 2010
Diner Meat Loaf 'Muffins'
I've had enough cooking bombs in the last week that I decided to stick with an old favorite for supper tonight. Supper can be on the table in under an hour, unless you have to stop every couple of minutes to fish comeone out of a cabinet, drawer or out from underneath a chair when they get stuck. Christopher finally figured out how to go forward yesterday and hasn't stopped exploring.
I served them with oven fries and broccoli. Madeleine has been randomly complaining about onions, so I threw it in the food processor and pulverized it instead of just chopping it up. They are soft enough that even those with no teeth can gum them. Plates and high chair trays were cleared.
Diner Meat Loaf 'Muffins'
Adapted from Cooking Light, 2006
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano (I only use 1/2)
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard (skipped, never seem to have any)
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Yield: 6 servings (serving size: 2 "muffins")
CALORIES 276 (28% from fat); FAT 8.6g (sat 3g,mono 4g,poly 0.8g); IRON 3.9mg; CHOLESTEROL 131mg; CALCIUM 48mg; CARBOHYDRATE 21.7g; SODIUM 759mg; PROTEIN 28.7g; FIBER 1.8g
I served them with oven fries and broccoli. Madeleine has been randomly complaining about onions, so I threw it in the food processor and pulverized it instead of just chopping it up. They are soft enough that even those with no teeth can gum them. Plates and high chair trays were cleared.
Diner Meat Loaf 'Muffins'
Adapted from Cooking Light, 2006
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano (I only use 1/2)
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard (skipped, never seem to have any)
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Yield: 6 servings (serving size: 2 "muffins")
CALORIES 276 (28% from fat); FAT 8.6g (sat 3g,mono 4g,poly 0.8g); IRON 3.9mg; CHOLESTEROL 131mg; CALCIUM 48mg; CARBOHYDRATE 21.7g; SODIUM 759mg; PROTEIN 28.7g; FIBER 1.8g
Wednesday, February 10, 2010
Mmmmm ... waffles
Christopher had a great doctor appointment yesterday. Fever is still gone and the doctor said his lungs are sounding so much better. He is still coughing a bit but even those episodes are starting to dwindle. I never had to use the nebulizer, which I am very grateful for.
I need to keep an eye on him for the remainder of the week to make sure his fever does not come back. They often see secondary infections pop up in the lungs once the RSV goes away. Keeping fingers crossed the worst of this is over.
I've been home for the lat week, so I thought that I'd do a bit of cooking since I don't have much of an opportunity to cook during the week. The other day I grabbed some ham leftover from Christmas and a bag of split peas I had in the drawer and decided to make some spilt pea soup. Recipe was not designed for the crock pot but I ended up having to throw it in there because I had a fussy baby on my hands. Big mistake. It came out VERY watery.
Last night I decided to make a recipe I found on Recipezaar for Crock Pot Swedish Meatballs. I remember my aunt making them all the time for family gatherings and thought I'd give them a whirl. Another mistake. I baked them prior to putting them in the crock pot and I kept them on low. After 3 hours I had a pasty, tasteless mess. Usually I worry about too much liquid. Not a problem this time.
What have I learned from these experiences? The crock pot goes back into the basement and only gets used for the 2 or 3 recipes I know will come out good.
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