I'm Moving

I have a new blog address.  Check me out at Mama In the Kitchen

Learning Helps

I haven't posted any of these in a while.  I guess it's been a while since I found something good.  I've discovered though that my children sometimes learn better if they don't know they are learning.  That's where these games come in.  Now I doubt I'm first person to discover either of these games, but sharing means caring so here you go.

When I was pregnant with my son my husband and I used to play the game Skip-Bo a lot.  I mean for hours.  It sort of became a competition because I won a lot and the hubs wanted to win some too. I think it is miraculous that I won at all considering the severe lack of brain cells I was suffering from at that point.  Mostly we had a lot of fun in one of the few ways we could since I was ginormous and uncomfortable.  Since then it has been one of our favorites and I have wished they had a version for kids.  You can therefore imagine my delight when I found this at the store last week.  Skip-Bo Jr.  Even better is the fact that it has rapidly increased my daughter's ability to recognize her numbers.  She can count just fine, but we haven't spent much time on what they look like until now and this game has been perfect to assist with that.  I also think it has helped my son with his observation skills. Can you see why I am so giddy? I mean family fun and learning!  What could be better than that?

My other new favorite is Scrabble Slam.  My brother gave it to us for Christmas and I've found that it is a great tool for the young speller.  Heck it makes me think!  Unfortunately I  do not have a picture of this because my one year old has hidden it somewhere...I think.  I can't find it, that's for sure.  I am sure it will show up eventually, probably the day after I break down and buy a new one.  She's really good at hiding stuff these days.  At least it's not library books, like her big sister used to do.  Oh the fines!  Still, I'd like to have it back.

Marinara/Marinara Cream Sauce

I'm still working on that new background.  I thought I had it figured out, but I'm not sure.  Nothing has screamed at me that it's the "one." But soon, very soon.  I have other recipes to post as well, but as I put this together off the top of my head I figured I'd better write it down before I forget.  It actually happens a lot and then I have to re-figure everything.   I just can't be hassled with getting out a pen and paper and jotting things down when I am in the moment I guess.

This was one of those evenings when I wasn't quite sure what to make for dinner.  A more appropriate summary would be it was one of those days when I hadn't given it even a second of thought and I was out of time.  I scanned the internet looking for something quick and simple with the ingredients I had on hand, but nothing jumped out at me.  The one thing I did have was pasta, my husband thinks I'm addicted to it, but no spaghetti sauce.  I've only ever tried to make my own once, years ago, and lets just say it was a disaster and leave it at that.  I've never even contemplated attempting it again.  I guess today I was feeling brave though because I tackled it head on.  I must have been extra brave because I added meat.  Anyone who knows me knows I don't like meat sauce, but the hubs does, so today he got it.  I was also feeling a little devious and wanted to trick my precocious (there is no other word to define her) four year old into eating it, which is why I added the cream.  She doesn't like and will not eat "sauce."  Her usual response is "I'll just starve." Let's just say I can hardly wait until she's a teenager.  Anyway, I guess the stars were aligned in my favor, because this is what I came up with; and miracle of miracles everyone ate without complaining!

1/2 onion, diced

3 gloves garlic, minced

1 Tbsp olive oil

1 Tbsp butter

2 cans diced tomatoes with basil and oregano

1 Tbsp corn starch

1-1/2 Tbsp sugar

Salt

Black pepper

Red pepper

1/2 cup cream (for cream sauce version only)

1 lb ground turkey or beef, browned (optional)

In a blender combine the tomatoes (juice and all), corn starch and sugar until smooth, let stand.  In a large skillet cook onions and garlic in butter and olive oil until tender.  If using ground beef or turkey add now, cook a minute or two longer or you can brown it in the onion mixture.  Pour tomatoes over onions, etc and stir.  Simmer on low to medium heat for 10-15 minutes and add salt and peppers to taste.  Meanwhile cook desired pasta in boiling water until done.  Call me silly, but I like pasta that is more interesting to look at  bowties, spirals, shells, penne.  Something a little more exciting than plain old spaghetti. 

Remove sauce from heat and serve over pasta.  (Stopping her is perfectly fine, but if you want to take it one step further and make something a little different there is one more step to go.)  If making cream sauce add 1/2 C cream now and stir until combined.  Top with your favorite Italian cheese and enjoy.  I like to mix a little cheese into the sauce before serving, but it depends on how cheesy you want it.  Parmesan is my favorite.

Now don't forget the peas.  I simply cannot eat pasta without peas on the side.  It might sound strange, but I think it is the perfect combination.  Pasta and peas were made for each other!  Don't believe me?  Give it a try sometime and you may just be surprised.  They are fabulous plain, but for fun I spruced these babies up with a little olive oil, pepper, garlic salt and just a hint of Italian seasoning.  Perfecto!

Something New

I'm ready for something new.  For the last year I've felt like I was stuck in a rut.  Of course there was the birth of my beautiful daughter, which added one more little person to take care.  That is always a little overwhelming in the beginning and I was prepared for that.  What I wasn't prepared for was the injuries I received from bringing her into this world.  I noticed it almost immediately.  It manifested itself as low back pain.  After an MRI, I was eventually diagnosed with a bruised SI joint and ruptured disk.  Several Dr.'s (obgyn, chiropractor, family physician, specialist, physical therapist etc.) later I am still not healed, but I feel like I am on the road to being myself again.  As one can imagine it has taken a lot out of me.  It's made it difficult for me to do some of my favorite things.  Just kneading a loaf of bread has at times been difficult.  It's always been an outlet for me.  I take out my frustrations on what will eventually be a beautiful loaf of bread and my whole household is better for it.  My husband too has missed some of these niceties.  With the beginning of the new year I have decided to throw it all out and start anew.  I am not sure what the future holds in terms of my healing, but I am determined to get to a point where I can do the things I love as ardently as before, starting with an overhaul of this blog.  I'm going to redesign it.  I'm going to finish the alphabet dinners and I am going to make things a little more personal.  I've always felt like this blog was lacking that extra umph that my other blogs have.  In some ways it's missing me.  We'll see how it goes.  Like always I am on the hunt for tasty, affordable, fun, happy, healthy recipes.  I have lots of  new ideas and I can't wait to try them. 

As always,

Happy Cooking!

Creamy Spinach Dip

Happy New Year!  I don't know about anyone else, but I was ready to move on and make a fresh start.   Our New Year's meal was full of fabulous fondues.  Two of the recipes I have posted before, but this one is new.  My son was at his cousins on New Year's so he missed out on this delightful meal, which my daugther Lily said was the best dinner she has ever had.  She can be a bit, (okay very) dramatic, so this may be a slight overexageration but a cook never minds the compliments.  They say that when you eat fondue you actually eat less and it  is therefor better for you.  I'm not sure if that is true or not, but I can tell you there wasn't much left at our house.

This recipe belongs to my mother-in-law.  It is sinfully good and I served it with my basic cheese fonude and chocolate fondue recipes.  It was  really simple to make and the leftovers (if you have any) reheat well.  I wouldn't plan on that happening very often though. 

1 9oz. pkg frozen creamed spinach

1 tsp. butter
2 - 3 green onions, finely chopped

1 clove garlic minced

1/3 cup evaporated milk

1/2 tsp. dry mustard

1 tsp. dill weed

1 tsp. worcestershire sauce

2 oz. gruyere cheese, grated

3 TBS. parmesan cheese, grated

Defrost spinach in microwave according to pkg. directions or defrost un-opened pouch in boiling water for 12 minutes. In a souffle dish put butter, green onions and garlic. Microwave uncovered for 1 to 2 minutes. Add defrosted spinach, evap milk and remaining ingredients. Stir well. Microwave on medium pwr 1 to 2 minutes, stir, and continue to cook another 1 to 2 minutes until cheese is melted. You can then transfer it to a dish or fondue pot for dipping.

Marshmallows

I didn't get this posted before Christmas like I wanted to.  We had some unexpected surprises at our house that kept me hopping the whole holiday season.  I do however want to share them because I think that they have year long applications.  I can imagine endless possibilities for Valentines Day (chocolate dipped?) Easter (cute shapes) and even the Fourth of July.  The flavor possibilities are also endless.  I've successfully made or sampled vanilla, rasberry, orange, mint (rolled in cocoa powder), rum, eggnog and banana creme. You can roll them in coconut, nuts, cocoa etc.  They are excellent in hot chocolate. I even dipped them in chocolate fondue. Don't be afraid to experiment.

5 Tbls. unflavored gelatin


2 cups cold water (1 cup for the gelatin and 1 cup for the sugar syrup)


3 cups granulated sugar


2 cups light corn syrup


1/2 tsp. salt


4 tsp. vanilla extract


Powdered sugar, for dusting

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes ( I would not use this as a guide.  On my mom's electric stove it's about 4 minutes. On my gas range it's less.  Just use a thermometer.  It will give you the best results.) Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract (or other flavoring)and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Pumpkin Whoopie Pies

We are halfway through December and I haven't posted a thing.  I have several recipes I have been meaning to post, but life with three children is crazy, especially at Christmas.  So here is my first tasty Christmas treat.  They have been very popular with the people I've shared them with. (They've been popular all over the internet period.) I even enjoyed them and I'm not really a pumpkin lover.  I actually found this one on allrecipes.com and several people suggested different fillings in the comments.

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Thanksgiving Menu

As I mentioned before, we don't get to do Thanksgiving at our house yet, but if I did, this would be my menu.

Honey Brined Turkey

Sweet Potato Casserole

Corn Pudding

My dads Cranberry relish (coming soon)

My dad's stuffing (coming soon)

My dad's brocoli (coming soon)

Butterhorns

Old Fashioned Pumpkin Pie

Apple berry crumb pie (coming soon)

Fancy Pumpkin Pie Crust

Okay, so here is the pumpkin pie that my husband and I made, against my better judgement, to take to Thanksgiving.  I wanted it to look really nice.  These leaves are handcut, but I think a cookie cutter would be the way to go.  I was unable to find one on short notice, so I had to improvise. (This is the old fashioned pumpkin pie recipe with some embellishments.)

1 extra pie crust, rolled to 1/8 inch thickness; cut out with 1 to 1-1/2 inch leaf-shaped cookie cutters.  With a sharp knife, score leaf veins on cutouts.  Place on an ungreased baking sheet.  Bake at 400 degrees for 6-8 minutes or until golden brown.  Remove to wire rack to cool.  Arrange around edge of pie. 

Corn Pudding

Our family isn't at that stage in life where we host Thanksgiving.  We usually go to one parents house or the other.  I do however get to take a few things each year.  My husband insisted that I make the pumpkin pie from scratch, which is taboo because it's kind of his mom's thing.  So he made one himself.  Of course, I couldn't just let him do it without making it fancy.  More on that in a minute.  The hubs also requested that I make this corn pudding.  It is so easy, because you can do it in the microwave.  The original recipe came from Taste of Home, but I have tweaked it a little bit.  

4 eggs

2 cans (14.75 oz each) cream corn

1 C buttermilk (original recipe calls for evaporated milk)

1/4 C all purpose flour

2 T sugar

2 T butter, melted

1/2 t salt

1/4 t pepper

Dash Paprika

In an ungreased 2 qt microwave-safe dish, beat eggs.  Stir in corn, milk, flour, sugar, butter, salt and pepper.  Cover and microwave on high for 9 minutes, stirring every three minutes.

Uncover, sprinkle with paprika.  Microwave for 15 minutes longer or until a knife inserted near center comes out clean.

Yield: 7 servings

Honey Brined Turkey Breast

I love a good brine and this one is heavenly.

2 quarts apple cider or juice

1/2 C kosher salt

1/3 C honey

2 T Dijon mustard

1-1/2 T crushed red pepper

1 fresh rosemary sprig

2 large oven roasting bags

1 bone in turkey breast (4 to 5) lbs or whole chicken

1 T olive oil

Bring the first five ingredients to boil on stove.  Cook and stir until salt and honey are dissolved.  Stir in rosemary.  Remove from heat and cool to room temperature.  Refrigerate until chilled. 

Place a large oven roasting bag inside second roasting bag and add turkey.  Carefully pour brine into bag.  Squeeze out as much air as possible; seal bags and turn to coat.  Place in roasting pan. Refrigerate for 8 hours or overnight, turning occasionally.

Line the bottom of a large shallow roasting pan with foil.  Drain turkey and discard brine.  Place on a rack in prepared pan.  Pat dry.

Bake uncovered, at 325 degrees Fahrenheit for 30 minutes.  Brush with oil.  Bake 1-1/2 to 2 hours longer or until meat thermometer reads 170 degrees.  (Cover loosely with foil if turkey browns too quickly.)  Cover and let stand for 15 minutes.

Roasted Pumpkin Soup

This smelled so good when I was cooking it I was afraid that the taste wouldn't live up to what my nose was telling me, but it was fabulous and surprisingly filling.

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium (2- to 2 ¼-lb) sugar pie pumpkin
2 cloves garlic, coarsely chopped
½ cup dry white wine(I used white grape juice)
8 medium fresh sage leaves
4 to 6 cups low-salt chicken broth
¼ cup grated Gruyere cheese

Preheat oven to 350ºF. Generously butter a rimmed baking sheet with 2 tablespoons of the butter. Cut the pumpkin in half lengthwise and put it cut side down on the baking sheet. Cover with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.

Scoop out the seeds and discard. Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the remaining 2 tablespoons of butter and the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook, stirring, 1 minute more. Add the wine, the sage leaves and cook, stirring until the wine evaporates, about 3-4 minutes. Add the pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, about 20 minutes.

Add the Gruyere cheese and using a hand-held blender, puree the soup. Season to taste with salt and pepper. Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve the consistency you desire.

NOTE: This soup can be prepared up to 3 days ahead. Cool, cover and refrigerate. Reheat to serve.

Yield: Serves 4 as a main course, 6 as an appetizer