You Know You're a Mom When...

Does anyone else remember "The Family Circus" that would appear in the comics every Sunday? (It's possible that it is still around, but we don't get the paper; who has time to read it anyway?) Every once in a while, the comic would read: "It's apparent your a parent" and then it would go on to show all the tell-tale signs that signal to others that you indeed have offspring. It was pretty cute.

Lately, I have been thinking of several of my own:

1. You need to squeeze past someone in public, so you blurt out: "Beep, beep!"

2. Your phone, sunglasses, and camera are constantly covered in little finger prints.

3. Your own clothes shopping is done at Costco. As one mom friend said to me "...I mean, you're already there..." (Did anyone else recently pick up that eight dollar DKNY hoodie? No? Just me?)

4. You sing obnoxious songs that you learn from your child's toys. Lane came into the kitchen the other day serenading me with: "The Weebles weeble-wobble, but they don't fall down... The weebles! The weebles!"

5. You carry Kleenex (mostly used) and a binky in every handbag and every pocket of every jacket you own.

6. You leave the house with a really obvious wardrobe malfunction... obvious to everyone else anyway. Here is a small sampling of some of my own clothing issues: deodorant on the outside of my armpits on my shirt (so distracted by a little one, I forgot to reach inside my shirt while applying), inside-out clothing, taking off my jacket and realizing that what is underneath should have never been paired with my pants/shoes (i.e. brown on brown on brown- yikes).... the list could go on.

7. You decide to stop by a popular clothing store while on a romantic getaway with your spouse and buy nothing over the size 4T.

8. You use the words "bink" and "nums" in casual conversation with other adults.

9. Your main concerns when house hunting become proximity to parks and libraries, safety of stairways, and school ratings.

10. You do all you can to stifle it, but bust out laughing when anyone who doesn't have a child tells you how exhausted they are.

... I am sure you moms can think of plenty to add to my list. I would love to hear them!

Read more...

I yam what I yam: a corny pancake recipe

I have previously claimed that I am not into cheesy recipe names, but I was lying in bed last night dreaming of these pancakes (what, not everyone dreams of breakfast as they are trying to fall asleep?) and Cheaper by the Dozen Part II kept popping into my head, causing me to laugh out loud in bed:


image from this website after I google-imaged it


Such a perfect nerdy dad T-shirt. I love it.

Anyway, I was thinking about that shirt because I had baked and peeled a yam, and I wanted to use it for breakfast. What better use for it than to put it into one of my top ten favorite foods: pancakes.

...and why else is it corny beside the play on words with "yam"? Oh, because I put corn meal in the pancakes. I know, so clever.

Also clever is that you have given your family a serving of vegetables, a hit of protein, and a some good, healthy carbs to start their day.

I yam what I yam: a corny pancake recipe
1 yam, baked and peeled
2 eggs
1/2 cup milk
1/2 cup sour cream (or plain yogurt)
1 tsp vanilla
1 cup whole wheat pastry flour
1/4 cup cornmeal
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
butter for cooking
real maple syrup for drizzling

Place first five ingredients (through vanilla) in a blender or food processor and process until smooth.
Place dry ingredients (ww flour through allspice) in a medium bowl and whisk together. Add wet ingredients and stir just to combine. Let sit while the griddle heats.
Melt a little butter on a griddle over medium heat. Scoop about 1/4 cup of batter onto the griddle and flip when bubbles form on the top. Allow to cook through. (note that pancakes will be moist inside, even when cooked well) Enjoy.

Read more...

No-Bake Cookies, Lightened

....okay, maybe not lightened. They are still dense, chewy, and chocolaty. But I did remove over half the sugar, halved the butter, and added some extra cocoa for a rich chocolate taste, and some peanut butter for gooey-chewy denseness. Doesn't sound like much compromise, huh?

To lighten the cookies even more you could simply melt chocolate chips and peanut butter together, then stir in some oats. I will have to do some further investigation.

No- Bake Cookies, Lightened 
by request of Jane, from her comment on this post
recipe adapted from several that I found on allrecipes.com
makes one dozen

3/4 cup brown sugar (or white, but I feel that brown sugar is richer tasting)
1/3 cup cocoa powder
1/4 cup butter or trans-fat free tub margarine
1/2 cup non-fat or low-fat milk
pinch of salt
3 cups oats (quick oats work best)
heaping 1/2 cup all natural peanut butter
2 tsp vanilla
cooking spray

Coat a muffin pan with cooking spray or fill with liners.

Combine the sugar, cocoa powder, butter (or margarine), milk, and salt in a small saucepan. Bring ingredients to a boil and cook about a minute, stirring. Remove from heat and add oats, peanut butter, and vanilla, stirring well to combine. Pour evenly into the prepared muffin tin. Place in refrigerator to cool for about 10 minutes. Carefully remove the cookies from the muffin tin and wrap individually in plastic wrap before you eat them all. Enjoy.

Read more...

Thankful

For the past week we have been in Corvallis with Lane's entire extended family who came from all over the country for a reunion. It was a typical family vacation for us all, complete with flight delays, toothaches, and the stomach flu. The latter of which afflicted both James and I while we were there. (I caught it the night before the big family photo shoot. I can hardly wait to see those pics.)

It was miserable. I was achy, feverish, and, worst of all, had no appetite. For several days following the flu, I continued to get stomach aches every time I ate, which was really awful because I normally enjoy eating so much.

We came home exhausted and had a couple of crazy busy days, and then Lane also came down with the flu.

Now, I am not saying any of these things are excuses for neglecting my little blog, but only my humble explanation of the circumstances. I had really great intentions for a bunch of post ideas I have had, but currently I am just trying to keep my head above water while taking care of one sick big person and one very energetic little person all by myself. (Oh, and the little person is also keeping both the big people and the dog up all night.)

I know what you must be thinking right now: "she hasn't posted in eons, and then when she finally does, all she does is whine?" But, in fact, what I am really getting at in all my blabbering is that lately I have realized how grateful I am for so many things in my life that I usually take completely for granted.
Let me explain:

• my car- since it is currently not working and has not been for about three weeks now
• Lane's car- without which we would have gone no where over the last three weeks
• power- we had a random power outage for about an hour one evening a couple weeks ago and I kept tripping over things and losing James
• my health- since the flu
• my husband- since he has the flu
• our house- I love visiting family, but it is oh so nice to be home

...the list could go on and on. 

I once heard someone ask the question "What would your life look like if all the things that you haven't thanked God for suddenly disappeared?" It really made me think. How many people, how many daily experiences, how many body parts even, or senses, would all vanish because I have never taken the time to thank God for every amazing blessing I have. 

Sometimes it takes the absence of things or people to make us truly grateful for their presence. I am trying to be more aware and to thank God for all the present things and people in my life as I encounter them. 

Current example at this moment: thank you, God, for Seinfeld reruns, peppermint tea, and Hershey kisses. 

And thank you all for reading my rambling. Happy New Year. 

Read more...

Cherry-Orange-Almond Turtles

To those of you who have had enough already of all the candy and sweets this time of year brings: this post is not for you. To those of you who are still here: I'm glad that I'm not the only one.

I can never seem to lose my sweet tooth, no matter how many baked or frozen sugary desserts I eat. And every year around this time I notice it catching up to me. Or um, er... to my thighs.

Which is very unfortunate since I have a freezer full of chocolate that I received in various stockings from my husband, my in-laws, my parents...

So I have decided to take it out, bar by bar, and try to create semi-healthier concoctions from all that delicious sugar and cocoa. The first idea on my list: turtles. (Why are they called that? So unappealing.)
 

I melted down a dark chocolate bar (85% cocoa) and added dried cherries (cocoa and cherries- just think of all those antioxidants! It's practically a health food) and almonds for protein to keep your metabolism going just a little longer after dessert. The resulting bar has about 225 kcals and 7 grams of protein each (not bad, eh?). It is just sweet enough to keep my baked-good cravings at bay... for perhaps a week, when all the turtles will have gone extinct. Then, all bets are off.

Cherry-Orange-Almond Turtles
makes 6
3.5 oz dark chocolate (the darker the better), broken into small pieces
zest of 1 orange
3 oz almonds; about 1/2 cup
3 oz dried cherries; about 1/2 cup

Melt the chocolate in a small sauce pan over medium-low heat, stirring constantly. Add zest and mix well. Add almonds and cherries and stir until combined. Pour mixture out into six even piles on wax paper and allow to cool and harden completely before eating. Enjoy.

Question: Does anyone have any foods they can't live without but need lightened up? After all, it is almost the new year... ugh, I can't believe I just said that...

Read more...

Homemade All-Purpose Cleaner

Lame. Four days before my favorite holiday, and I am posting about cleaning supplies? I was going to attempt to pass this off as a last minute gift idea, but it would need to be a given to someone who would not be offended when bestowed cleaning supplies as a present. This lucky recipient would have to be someone you know well, in which case, you probably already have something for them.

In all honesty, the only reason I am sharing this "recipe" with you today is because I ran out of the last batch I made, and so I had to make more.

Sure I am all for saving the environment, but the real reason I like this cleaner is because I can spray it all over without feeling as though I need to hold my breath to avoid inhaling fumes. I can spray it on the counter, wipe, and then set food right down - no risk of chemical contamination. I use this spray everywhere- from the dining room table, to leather furniture, to the kitchen sink.

Here is my advise about the bottle you will use to store the spray in: buy a half gallon bottle of environmentally friendly all-purpose cleaner, then make your own in the same bottle when you run out. This way, your first bottle of spray is pre-made, after that you can begin making your own. Happy cleaning!

Homemade All-Purpose Cleaner
for the record: I didn't make this up, I got the "recipe" from my cousin who got it from her friend
1 tsp vegetable-based liquid soap (such as seventh generation)
1 tsp Borax
1/2 cup white vinegar
20 drops essential oil
warm water

Put the first four ingredients in the bottom of the bottle, then fill to the top with warm water. Enjoy.

Read more...

Brie and caramelized onion stuffed chicken breasts

I don't claim to be talented at many things. I have no creativity in the arts and crafts department, the only thing that I have going for me in sports is my height, and as for music, well, I turn the volume up to tune out the painful sound of my own voice.

But sometimes, just sometimes, I believe myself to be a culinary genius. This dish is a great example.

I am sure that someone, somewhere has made the exact same thing before, but it all came together in my mind as I cooked it. The sweet onions, the creamy brie, the rich sauce made from a reduction of wine and and broth... and all under an hour and at the cost of just one dirty pan. Perfect.

This would be an ideal holiday meal to serve for friends or family. It can be easily multiplied and as you prepare it there is some simmer time that could be used to prepare side dishes, or refill your guests' wine glasses.

Brie and caramelized onion stuffed chicken breasts
1/2 white onion, sliced
2 tsp butter
1/4 tsp salt
1 tsp brown sugar
10 sage leaves*
2 chicken breasts
1/2 cup cubed brie
1 tbsp olive oil
1/2 cup white wine
1/2 cup broth
1/2 cup water

Melt butter in a skillet over medium-low heat. Add onion, sprinkle with salt and sugar. As soon as onion begins to soften, about five minutes, add sage leaves. Cook, stirring occasionally, another 25 to 30 minutes, or until completely soft and browning in color. Remove from heat and discard sage leaves.
Cut a pocket in both chicken breasts lengthwise, and stuff half of the cubed brie and half the caramelized onions in each.
Heat the olive oil over medium-high heat in the pan you used for the onions. Add chicken breasts and cook until they are browned, about 4 to 7 minutes. Add wine, broth, and water to pan and turn heat down to medium.
Cover the pan, slightly vented, and bring liquid to a simmer. Cook for 15 minutes. At this point, flip chicken, and turn the temperature up to medium-high. As the remaining liquid evaporates, you will be left with a thick and delicious sauce in the bottom of the pan, and the chicken will brown on the other side. Make sure the internal temperature of the chicken reaches 165 degrees before removing from heat and serving. Enjoy.

*totally optional, I am still trying to decide if I could even detect the sage flavor

Read more...

Basil and Kalamata Olive Egg Salad

Every once in a while, my husband I joke about how we wish we were the type of people who looked at food as fuel, and nothing else. As these non-foodie people we would have much more disciplined work-out routines and we would eat chicken breasts, brown rice, and steamed broccoli for dinner.

But, let's face it, we are not those people by any stretch of the imagination. We like food. He likes red meat. I like butter and sugar creamed together and baked. Despite my indulgences, I do crave semi-healthy food on a regular basis. I don't usually blog about it, because does anyone really want to know about roasted veggies that haven't been smothered in cheese or salad without bacon on it?

My latest semi-healthy craving has been egg salad. I can't stop thinking about it since I had the basil egg salad on kalamata olive bread at Grand Central Bakery. I made up my own version with kalamata olives in the egg salad. They add just the right amount of saltiness. In an effort to stick with a healthful theme I ate some of it over a bed of lettuce. However, if you don't share my present convictions, I wholeheartedly encourage you to eat it on a slice of toasted ciabatta.

Basil and Kalamata Olive Egg Salad
inspired by Grand Central Bakery
this recipe only made about two servings, but it could easily be multiplied

5 hard-boiled eggs
2 tbsp mayo (I used the olive-oil based kind)
1 tbsp good dijon mustard (I love Annie's Organic)
4 or 5 kalamata olives, sliced
1/4 cup torn basil leaves
black pepper to taste

Peel and roughly chop up eggs, place in a bowl. Add mayo and mustard, mix well. Stir in olives, and gently stir in basil. Season to taste with pepper. Enjoy.


P.S. What is everyone making for Santa this year? I can't decide on a cookie, and I need to stop "testing" every recipe I see. I must make something really good since I am asking him for a house in NE Portland for Christmas... any suggestions?

Read more...

Brussels Sprout and Gryuere Bake

Last week, James and I had a slumber party at my mom's house. He loves seeing his Ya-Ya, her black lab, Yogi, and playing with the toys she has collected for him. James favorite thing to play with is the "kitchen" that I used to play with when I was a little girl. 

My mom and dad actually found the little kitchen in an alley while they were driving around Seattle. They called the business in front of the alley and bought the kitchen for thirty five dollars. My parents brought it home, sanded it down, painted it white and put new "hardware" on it. The kitchen is made out of wood, with little china knobs, brass hinges, and glass doors.  It is simple and pretty and, in my opinion, far superior than those expensive, huge, brightly colored plastic play kitchens that are now what you see on the shelves of Toys'R'Us. 

I don't remember the specifics of the culinary masterpieces I used to imagine I was making in my sweet little kitchen, but I'm sure that, like James, I was always very busy mixing, pouring, and generally sorting through the food and dishes in the little kitchen. Of course, my mom had to stock the kitchen with all new dishes and "food" for James.

And, of course, I had to make mini-muffins for him to play with in the kitchen. 

And, of course, he had to eat them.

We left Ya-Ya's house to go meet some new friends at Gabriel Park, and then had some lunch at Grand Central. By the time we made the trek back to our home, James and I were so exhausted that we both took two hour naps. We woke up around four, groggy and in a daze.

All I could think of was food when I woke up (apparently James as well, as he was bringing me his bib and trying to climb up into his high-chair). We attempted happy hour at McMenamins, but the line was so long that we gave up and went home. Luckily, I am the meal planning type, so I had all the ingredients to make this dish.

It was gooey and hearty and extremely comforting. In the end, none of us were upset that McMenamins didn't work out. 

Brussels Sprout and Gryuere Bake

1 lb brussels sprouts

olive oil

salt and pepper

2 1/2 cups whole wheat pasta shells

1 tsp salt

2 tbsp butter

2 tbsp flour

1 cup milk

1/2 lb Gruyere cheese, grated

1/2 cup bread crumbs and 1/2 cup parmesan cheese, mixed together

Preheat the oven to 425. Wash and half the sprouts. Arrange on a rimmed baking sheet and drizzle with olive oil (1 to 2 tbsp). Toss and arrange in a single layer, then season with salt and pepper. Roast for 10 to 15 minutes, or until just beginning to brown. 

While sprouts are roasting, fill a dutch oven about half way with water, and bring to a rolling boil. Season water with 1 tsp salt. Pour in shells and cook until al dente, about 6 minutes. Drain noodles in colander over the sink.

With noodles in colander, put dutch oven back on stove top and reduce heat to medium-high. Melt butter in dutch oven, stirring constantly. Add flour and whisk, whisk, whisk so that no lumps form. Add cheese and stir well as it melts. Add pasta and sprouts to the cheese sauce. Mix well. Top with parmesan and bread crumb mixture. Bake in dutch oven (or transfer to oven-safe dish, then top with parm/crumbs) for 15-20 minutes, or until cheese is beginning to brown. Serve hot. Enjoy. 

Read more...

Grapefruit, cheddar, and bacon salad with honey vinaigrette

Okay, here's the order of business: let's talk about the new blog look, and then about the salad.

First of all, the new look of the blog. Not my doing at all. My gorgeous and incredibly talented and creative friend, Jennifer, sent me an email a few days ago asking if she could help to make my blog pretty (everything she touches becomes more beautiful, and I'm not just saying that because she made my blog look like this) and here was my exact response: "Ummm... yes! Are you kidding? YES! That would be AMAZING!"

And so, we played a couple rounds of Pimp My Blog (does anyone get that reference?) and here we are. I may have shed a tear when I saw it.

So, next subject: the salad. I was meal planning while eating a grapefruit, and I suddenly wanted to have my grapefruit on a bed of lettuce, with a drizzle of honey to combat the tartness. Cheese was an obvious addition, but the dish quickly forming in my mind was still lacking something. I really hesitated on the bacon, as I feel it has been a bit over-used to spice up any old dish -"Chicken noodle soup... with bacon!" "Beans and rice...with bacon!" "Vanilla ice cream... with bacon!" -it just gets old. But when I made this salad, I was so glad I added the bacon. The smokiness perfectly balances the other flavors.

Oh, by the way, I found a use for the leftover ravioli filling from this recipe. I boiled some red potatoes, then mashed them with a little broth and added the filling. I also added green onions. And maybe also a little bacon.

Grapefruit, cheddar, and bacon salad with honey vinaigrette
serves two as a main dish
1/4 cup red onion, sliced
2 tbsp honey (or more if desired)
2 tbsp olive oil
2 tbsp red wine vinegar
sploosh red wine (optional)
1/2 tsp salt
1/2 freshly ground pepper
2 slices bacon (I used turkey bacon)
6 cups romaine or red leaf lettuce
1/2 cup of cubed sharp cheddar cheese
1 grapefruit, peeled, sectioned, and pulled into bite-sized pieces

Place onion in a small bowl. Pour honey, olive oil, vinegar, and red wine if desired over the onions, and sprinkle with salt and pepper. Stir together and set aside for at least a half hour.

Meanwhile, cook bacon until crispy and assemble other ingredients. Crumble bacon once cooled. Split lettuce between two plates, and top each with half the bacon crumbles, cheese cubes, and grapefruit pieces. Top salad with some red onion slices, then whisk vinaigrette welling before pouring a couple tbsp of dressing over top of the salad. Enjoy.

Read more...