March 15, 2015
by Ashley
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Lemon Curd & Blueberry Tart

I recently received my monthly Cooking Light…which I really love. I was quickly skimming through it and found this tart crust. I was planning on making a pie today, as today is Pi – 03.14.15. I thought this sounded like a great alternative to the regular crust that I usually make.

So I made the tart crust, a Quinoa Almond Crust and filled it with my own creation. My lemon curd and a blueberry topping. It ended up being pretty good, and interesting all at the same time. The crust is crunchy and the filling was delicious.

Toasting quinoa & almonds lightly.

Crust pressed into spring pan.

Baked crust, cooling.

After cooling in the fridge

Blueberry & Lemon Curd Tart with Quinoa-Almond Crust

Crust
1 cup uncooked quinoa
1/2 cup almonds
2 tbsp brown sugar
1/4 tsp salt
1 egg

Lemon Curd
See other post for recipe

Blueberry Topping
2 cups frozen blueberries
1/4 cup sugar
1/2 lemon, zest & juice
2 tsp corn starch

Preheat oven to 350°F. For the crust, put quinoa and whole almonds in a large pan and toast on the stove, about 10 minutes. Pour into a food processor and let cool a couple of minutes. Process for 2 minutes, until flour like. There will still be whole quinoa throughout. Add in the brown sugar and salt and process. Add in egg and process 4 times to create a wet clump. Press into the bottom of a 9-inch removeable tart pan. I had to use a removeable cake pan, which worked as well. Lightly coat with baking spray with flour. Press the crust into the bottom of the pan and up the sides a little. Bake for 18 minutes or until lightly browned. Cool completely in pan.

Pour on one jar of lemon curd and spread evenly over the cooled crust.

In a small sauce pan, add in the blueberries, zest and juice of lemon. Bring to a simmer. Add in the sugar and cornstarch and simmer for 10 minutes, or until thickened. Lightly spoon blueberry topping over lemon curd. Refridgerate for at least 1 hour before serving.

We didn’t have any whipped cream, so I used homemade greek yogurt mixed with a little powdered sugar.

March 14, 2015
by Ashley
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Kale Chips

Many, many years ago we signed up to get a CSA (Community Supported Agriculture) with my brother and sister-in-law. We would get all kinds of interesting vegetables. Some of them we had never come across before and had no clue what to do with them. We didn’t receive any information with the baskets at all. So when we got a leafy green in the basket and had no clue what to do with it, we turned to the internet to look up pictures of all leafy greens to find a match. Well, we found it. It was kale.

I now see kale everywhere! Not only do I see kale everywhere, but we eat it quite often. But since I wasn’t brought up eating it and didn’t have a clue what to do with it that first time, we had to find a recipe that would work. I tried making it like spinach, and was a little put off by the texture (I am a texture person). Then with the next basket of veggies, I tried this recipe and was very pleased with the results.

Kale Chips

1 bunch of kale
granulated garlic or freshly pressed garlic
olive oil
kosher salt

Preheat oven to 400°F. Wash the kale really well and roughly chop it up. Put it on a baking sheet and dry it with a paper towel. Drizzle the kale with olive oil and sprinkle lightly with garlic & salt. Bake for 15 minutes. Check every 5 minutes or so to toss the leaves so they crisp evenly but don’t let them burn.

We haven’t gotten the kids to love this as much as us, but they will come around.

March 13, 2015
by Ashley
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Oatmeal Cakes

I am a texture person. There are certain foods that just get me. Sometimes just looking at something makes me cringe a little. Jello is definately one of those things as well as oatmeal. That is why I shy away from regular oatmeal. For some reason the squishiness is too much. So when I saw a recipe for baked oatmeal, I thought I would try it one morning to see if I could handle the texture. It came out cake-like and I loved it. So I started to make larger amounts for my kids and it has brought me to this recipe. I serve it for breakfast, a snack, or even a dessert…anything that it needs to be. The kids love them! I have tried variations but unfortunately, I can’t play with the recipe much because the kids won’t eat it if there are raisins or blueberries or anything else in them. But I encourage any tweeking of this recipe. Let me know how it goes!

Oatmeal Cakes

3 1/2 cups applesauce
4 cups oatmeal
2 tbsp butter
pinch salt
1/4 cup sugar
1 tsp vanilla
1 1/4 cup milk
1/3 cup mini chocolate chips
1/4 cup ground flax seed

Preheat oven to 375°F. Mix everything together. Prepare muffin tins with cooking spray. Use 1/4 cup to fill each muffin. Makes about 18 – 20 oatmeal cakes. Place muffin tins in oven for 25 – 30 minutes.

These freeze well and heat up quickly in the microwave on busy mornings.

March 12, 2015
by Ashley
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Lunch Boxes

I have recently found myself searching all over pinterest for the perfect lunches. I try to get ideas from all over the place, and have decided to share some of the lunches not only Finnegan takes for lunch, but ones I pack for Isla and myself when we go on picnics. Picnics are really popular with the kids right now, even if it means eating it at your cousins house….we consider it a rocking, good time!

Broccoli & Pea Bread balls with spaghetti sauce for dipping, cucumber slices, blueberries and a strawberry, carrot sticks and gummies.

Left over pea pizza with spaghetti dipping sauce, two pieces sliced ham, gummies, grapes, peppers & mushroom

Cheese quesadilla, refried beans, salsa, grapes, carrots, cucumbers with two chocolates for dessert

Car picnic –
Pink – apple sauce, cucumbers, fruit bites, prune bars, penguin cheese crackers, string cheese & beef sticks
Blue – half banana, cucumer, fruit bites, penguin cheese crackers, prunes, string cheese, salami

Banana bread balls, grapes, strawberry, kisses, cucumber and cooked broccoli

Banana bread balls, heart marshmallow, grapes, carrots, sweet peas, string cheese and fruit bites

Cheese stick, meat stick, prune bars, oranges & blueberries, carrots & crackers

Carrot sticks, blueberries, veggie stick chips, fruit leather cutup (in container), string cheese, Carrot & Zucchini Balls

March 11, 2015
by Ashley
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Vegetable Stir Fry

Sometimes we are just in the mood for vegetables. My kids do a pretty good job eating vegetables, but sometimes I just feel we need more. So I usually make a version of this recipe (depending on the vegetables we have on hand) and give them their favorite chopsticks to eat dinner with. They have fun eating their vegetables and I love that they are eating.

We received the “boy” chopsticks as a gift for Finnegan from some of our friends. Isla, of course, needed some as well. She got her “girl” chopsticks in her stocking last year. They have so much fun trying to use these.

Chopping up all of the vegetables in the house for a stirfry. Paul & I made Ma Po Tofu for dinner as well, but I don’t feel the recipe is worth sharing yet until we perfect it. This, however, is delicious.

Vegetable StirFry

1 1/2 tbsp cornstarch
1 cup vegetable (or chicken) broth
2 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp dark sesame oil
2 tsp vegetable oil
1/2 zucchini, sliced
2 carrots, peeled and cut into small bites
1/2 large onion, sliced
4 small sweet peppers, slicd
1 head broccoli, cut into small florets
2/3 cup sugar snap peas, trimmed and cut in half
1 cup canned corn (optional)

Whisk cornstarch, broth, oyster sauce, soy sauce, rice vinegar, sugar and dark sesame oil together. Drizzle a little vegetable oil on the bottom of a large saute pan with high sides. Heat up pan on medium-high heat and add in the vegetables. Let cook for 3-5 minutes just to saute a little and then add in the liquid. Cover the pan and bring the heat down to low and let cook for 10 minutes or until veggies are cooked and sauce is thickened. Serve over rice.

Based off of a recipe found on myrecipes.com

March 10, 2015
by Ashley
Comments Off on Making Pizza Dough

Making Pizza Dough

Needless to say, everyone loves pizza. We especially love homemade pizza. It is hard for us to actually go out for pizza anymore, since we can make it so easily at home. It just takes a little prep work when you have time, in order to have the crusts ready to go. I make my crusts ahead of time and freeze them, so dinner is quick and fairly easy.

I found this recipe 5 years ago here. I double the recipe each time I make it so I have enough for two meals and some lunches. The recipe says it only makes two pizzas, but I usually get four pizza crusts per batch. I like the thinner crusts and how the crisp up nicely on the pizza stone.

Brick Oven Brooklyn Pizza Dough

1 tsp active dry yeast
1/4 cup warm water (110°F)
1 cup cold water
1 tsp salt
3 cups bread flour

Warm up water and sprinkle yeast over it. Let the yeast proof for 5 minutes. Put 3 cups bread flour and salt in large bowl. Pour in cold water and yeast mixture into flour and mix. I use a stand mixer with a hook attachment and let it knead for about 5 – 8 minutes. If you do this without a mixer, mix until dough comes together, and turn out to a floured surface then knead with your hands for 10 minutes until it feels smooth. Cut dough into four even pieces and make each piece into a ball. Put the dough into a large container greased with olive oil, and also pour a little oil on each ball. Cover dough with a lid or plastic wrap and put into the fridge overnight. I use a large plastic container because I usually double the recipe.

When you have time the next day, wrap each dough ball in syran wrap and put into a plastic bag. Freeze until you are ready to use them. If you aren’t freezing, leave out 1 hour before you intend to roll out the pizza. If you froze the dough, bring out of the freezer the morning you want to use them. If you forgot to defrost the dough, you can use your microwave on defrost. Just keep checking the dough to make sure you aren’t cooking it.

To make pizza:
Preheat over to 500°F. Put all oven racks as high up in the oven as possible. Put your pizza stone on the bottom of your oven. If you can’t put your pizza stone on the bottom, put it on a rack as low to the bottom as possible.

Flour your work surface and dough. I usually use the counter. Roll out dough with a rolling pin to desired thickness. I pull and stretch the dough as well. Place on a pizza peel or similar pan and top with your favorite toppings.

The possiblities are endless. I will post our creations as time goes on.

Each crust, before toppings have been put on, are 9 points per pizza.

March 10, 2015
by Ashley
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Maple Scones

We love scones. I used to think of scones as an English breakfast or something you grab from a coffee shop. I decided to make them for a party I was hosting and they became a quick favorite. Usually I make these on a weekend so we can enjoy them warm out of the oven. Then we can eat the leftovers all week for those busy mornings that I don’t have time to make anything. The kids really love these with my homemade jams and I love these with lemon curd.
The Grade B maple syrup is a new addition to these scones. I find that it really gives the scones a nice maple taste.

Maple Scones

2 cups all purpose flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp cold butter
1/2 cup milk
3 tbsp Grade B maple syrup

Preheat oven to 400°F. Mix together dry ingredients. Add to it the cold butter sliced thinly. Use a pastry cutter to incorporate the butter into the flour mixture.

The butter should be pea sized with finished. Mix together the milk and syrup. Pour over flour mixture and mix together. If dry, add a little more milk. Place on silpat or parchment lined baking sheet. Use a biscuit cutter to get even biscuit shapes, or cut triangle shapes. Work quickly so butter doesn’t melt. Bake in preheated oven for 16 minutes.

These do freeze well and can be taken out and warmed up quickly in the oven or microwave.

Based off of a recipe on myrecipes.com

6 smartpoints per scone

March 9, 2015
by Ashley
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Hazelnut Tartines

Cooking and eating are two things I find so interesting and fun. From different cheeses on a cheese tray to long prep items like risotto, it is all fasinating how you can take simple ingredients and create something new and unique out of them. I really love creating things that are delicious. The kids have really honed in on this fact, as their excuse at night not to go to sleep usually has “I am hungry” in it. The Tartines I first read about in book French Women Don’t Get Fat Cookbook, that I received as a gift from my husband. I read the first book and found it not only a good read, but a helpful one. To slow down, enjoy what you are making and then enjoy what you are tasting. What a concept! I try to do this as much as possible, but sometimes find myself in a rush to get someone milk or a toy or a napkin.

This dish is so simple and easy. It actually makes me enjoy it more because that. You may even feel fancy eating these Tartines for breakfast. I sure do.

Hazelnut Tartine

2 pieces of bread
2 – 3 tbsp cream cheese
1/3 cup hazelnuts
1 – 2 tsp favorite honey

Toast the bread. While the bread is toasting, put the hazelnuts onto a dry saute pan to toast. Watch them so they don’t burn – about 1 minute. Turn hazelnuts out onto a cutting board and chop up into small pieces. Spread cream cheese onto the 2 pieces of toast and then cover with hazelnuts. Drizzle honey over and enjoy. Mmm, so simple.

The honey we used was from a trip we took to Italy. We found a farmers market with our friends, and we each bought three. We meant to have a honey tasting, but ended up not getting to it. We still have this little gem leftover and are using it sparingly. What is your favorite honey?

March 8, 2015
by Ashley
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Carnitas

Paul originally found this recipe for a guys weekend and liked it so much we have started to make it at home. It is really easy to put together and the results are quite amazing. These make great tacos and I am thinking about using the leftovers (if we ever have any) for enchiladas. I will report back once that happens. This is not our recipe at all and we really haven’t adapted much either. But it almost seems a shame not to share it.

So here it is, in all of its awesomeness.

Carnitas

4lbs boneless pork sholder, cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 tbsp fresh lime jucie
2 cups water
1 medium orange, juiced and reserve spent halves

Preheat oven to 300°F. Combine all of the ingredients into a Dutch oven, including the spent orange halves. Place on stove and bring to a simmer on medium-high heat, uncovered. Once it simmers, cover and put into the preheated oven. Cook for 2 hours.

Remove Dutch oven after 2 hours and check to see if the meat can pull apart. Remove, with a slotten spoon, all of the meat and put onto a foil lined pan. Discard any other solids (oranges, onion, and bay leaves), reserving cooking liquid. Bake on the stove top, bring the liquid to a boil and reduce to about 1 cup. This should take 20 minutes.

While the liquid reduces, pull the meat apart into three pieces. You don’t want to pull it completely apart, just into smaller bites. Once liquid has reduced, put the meat back in to cover. Salt & pepper more to taste.

Spread pork back out onto the foil lined pan and spread out evenly in one layer. Broil meat 6 inches under broiler until crisp, toss the meat and spread out evenly again, and recrisp. This should take 8 – 10 minutes per side. Keep watch.

Serve with tortillas and your favorite toppings.

Recipe from Cooks Illustrated

March 6, 2015
by Ashley
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Spiced Nuts

Nuts are such a good snack, and I tend to forget about them unless I have them sitting out on the counter. So, to help snack better I have looked up a new nut recipe to spice things up a little. These are great!

Spiced Nuts

1/2 cup almonds
1/2 cup pecans
1/2 cup walnuts
1 tsp chili powder
1/2 tsp cumin
1/2 tsp ground black pepper
1/2 tsp kosher salt
1 tbsp olive oil

Roast nuts on a parchment lined baking sheet for about 10 minutes in a preheated 350°F oven. Once the nuts have been roasted, pull them out and transfer them to a bowl. Drizzle with olive oil and then the rest of the spices. Stir or use your hands to mix well. Pour back onto the baking sheet and bake for another 5 minutes. Let cool before serving.

Adapted from ElanasPantry.com