You can see a picture of the adorable rabbit-cut crackers I made. They were so cute, but they took so long. I figured I would save such energies until Nora really cares about the shape of her food. Meanwhile, I'll just make cheese sticks. And I've updated the recipe slightly, which has made a huge difference to me. Feel free to say otherwise.My big move was to add 1/2 a teaspoon paprika for nice color.
Adjusted Dilled Havarti Cracker Recipe
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 Tablespoons and 2 teaspoonsunsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1 Tablespoon dried dill
1/4 teaspoon herbed salt
1/2 teaspoon paprika
I learned the last time that I don't have to pre-shred the cheese. I just throw it in the processor with the butter. Just cut them into a few cubes. Because I just have a mini food processor, I don't wait for the dough to form a ball, I just get two halves of the batch well mixed and then mold them together myself. I've learned that they cook far better when spread apart instead of in a full sheet like I originally made them.
Um, yeah, minor problem here. Can't exactly remember the recipe for the curried cauliflower. I kinda threw it together in a hurry and on my own cause I didn't like what my cookbooks said. What I remember was my complete shock when of all the meals my dad ate with us while my mom was out of town, this was the only one he deemed "good". . .or at least the only one he commented on. And when given the choice of leftovers for lunch, he chose this one.
Recipe for Curried Cauliflower with Quinoa
1 large tomato, diced
3 tablespoons cilantro, more or less to taste
1 cup uncooked quinoa
3/4 head cauliflower
1 tablespoon curry powder
1/4 cup onion, thinly sliced
2 Tablespoons water
1/2 salt (more at table)
Raisins to taste (and if you're Paul, that's a lot!)
Cook Quinoa according to package directions. (Better yet, cook enough for the entire week at one time and just pull some out of the fridge for this recipe.)
In a large pan with a lid, saute onions in a touch of olive oil on medium heat until they become translucent. Add the cauliflower and stir. Season with salt and curry powder, add water and cover to steam the cauliflower so it softens a bit, about 5-7 minutes. Stir occasionally to keep vegetables from sticking. Add quinoa to rewarm if necessary; stir. Serve topped with fresh tomatoes, cilantro, and/or raisins--especially golden ones!
I love the potato quinoa pancake recipe from Vegetarian Ireland. And I wondered if I couldn't add lots more food value to them and make them great toddler finger food if I added some spinach that I stocked up on when it was on sale at Aldi. So I did.
Spinach Potato Quinoa Pancakes
1 cup onion, diced
2 garlic cloves, minced
3 cups mashed potatoes
4 cups tight-packed spinach (Cut the pile in half if it's not baby spinach.)
1/2 teaspoon salt
1/2 Tablespoon Italian Seasoning
1 teaspoon paprika
1/2 cup cottage cheese (optional)
2 cups quinoa
2 eggs, beaten
Saute onions in a touch of olive oil until translucent. Add garlic and other seasonings, Add spinach and cook down. Stir in potatoes and quinoa, lastly cottage cheese and eggs.
Heat a griddle to 350 degrees. Use two soup spoons or whatever devices you prefer to spoon mixture onto griddle and shape into patties. Mine were about two inches in diameter.
I'm sorry to say I read another vegetarian blogger's negative Twitter comment about Extreme Couponing. And it made me think it was time I share my views, especially as a health-conscious newly-on-one-income family that's learning to feed a third stomach. I'd also like to point out that I have not actually seen the TV show because we don't have a TV. (That's a whole story all its own.) But I assure you I've heard many stories from people that do watch it.
Simple and quick, I loved this mint pesto recipe from The Thin Chef. I can imagine a few ways to use it. Even the original concept, on pizza, sounds quite yummy and unusual. But the busy day I served this, a good coat of pesto on orzo-shaped pasta made the most sense. Nora was just learning to grasp slippery pasta. Next time, I'd love to try this on whole wheat pasta because it isn't as delicate as a tomato sauce. It can handle the extra grain of the heavy pasta.
1 box Duncan Hines Devil's Food Cake Mix with necessary ingredients to bake
1 cup Kraft Cooking Cream, Original Flavor
2 cups Powdered Sugar
1 teaspoon Vanilla Flavoring
Bake the cake according to package directions for two 8 or 9 inch round pans. Meanwhile, with mixer on lowest setting, blend together cooking cream and powdered sugar, adding sugar slowly. Add vanilla and mix completely. Keep glaze chilled until ready to assemble cake.
When cake is done and completely cooled, place bottom layer of cake on serving dish. Spread about 2 tablespoons of glaze gently over the top as the glue for the second layer of cake. Place the top layer over the glaze. Gently spread glaze over top of layer of cake. Keep cool in fridge until serving. Garnish just before serving.
1/8 cup red onions, diced just large enough to appreciate the color
1.5 teaspoons cumin
.5 1 teaspoon herbed salt
3 T Olive Oil
1 T lemon juice
Parsley or cilantro garnish
Slice carrots equal size and put in microwave safe bowl. Add the cube of frozen celery instead of additional water. Microwave on high 4-5 minutes until carrots are easily pierced with a fork. Remove bowl from microwave, add half the cumin and all the garlic. Stir. In serving bowl, put quinoa, add carrots scraping liquid and flavors out, too. Add olives, onions, and peppers. Stir. Drizzle olive oil, lemon, and sprinkled and remaining cumin salt over top. Stir. Serve room temp to warm. Garnish if desired.
Put beans, carrots, and garlic in a food processor and chop. Add remaining ingredients and stir. Grease a jelly roll or similar pan. Form falafel into half-dollar-sized patties and place on pan. Brush olive oil on top of falafel. Bake at 425 degrees 10-14 minutes, turning once. (I generally do 7 minutes on each side, but the original recipe says 10 minutes.)
Serve on pitas with vegetables and a yogurt dip of your choice.
I spent almost all of yesterday getting a meal together for 20 at our church. While I enjoy the opportunity, I often feel guilty because it requires lots of work. Still, it's a mission, and I'm thrilled to be a part of it. Thanks to my darling father for spending his day off running around with Nora and to my mother who came straight from the plane to make dinner for them both.
1 box pasta (Cookbook recommends Gemelli, but that isn't readily available here.)
1 bag green beans (divided)
1 cup heavy whipping cream
3/4 teaspoon cinnamon
1 garlic clove
Salt and pepper to taste
Boil pasta according to directions. Meanwhile, microwave green beans in a covered glass dish until almost cooked. Puree 2/3 of green beans in blender with remaining ingredients. Pour sauce into a large pan with almost al dente pasta and remaining green beans. Add pasta water for additional thinning of the sauce. Cook together until al dente.
I'm really excited about our plan to try at least one new thing a month. I think we're even a little ahead of the game. And it's good for the spirit to be a little ahead. And it gives me a cushion in case I lose track of time or something. Below are the new foods we have tried so far this year. Please feel free to make recommendations. And remember, the goal is to buy and cook something I haven't eaten or might have eaten out in order to broaden our horizons.
Two weeks ago, we were away for a conference for Paul's work and visiting old (meaning known since high school) friends. Last week, I didn't get around to a meal plan. It was a rough week. I literally had no idea until the end of the day what I might prepare for dinner. Poor choice. Please learn from my mistakes. Make a menu plan.
Fancy dishwashers have child locks to keep them from pushing buttons. The dishwasher's buttons, not yours. New dishwashers have easy ways for locking the buttons. Naturally, I don't want Nora to think she can push them any time. But it's always a safety. Incidentally, for a Whirlpool, hold down "Heated Dry" until the light to the right illuminates.
Run your hot water one minute before turning on dishwasher. While your dishwasher can heat water hotter than your hot water heater, it takes forever to do so and can be less efficient. If you're pre-rinsing, rinse everything under hot water about a minute before you turn the dishwasher on. My new strategy is to wash whatever I'm going to wash by hand 1 minute before I turn the dishwasher on.
We--Paul and I--have been on a mission. We'd like to serve Nora crackers with a little less additives and that are a little healthier. Some people might call that "processed" but I hasten to clarify. After all, if I'm using a food processor, it seems like the recipe is rather processed. My goal is to have fewer ingredients, adding more whole wheat flour when possible. And hopefully creating a cheaper product while I'm at it.
Recipe for Dilled Havarti Whole Wheat Crackers
Based on Smitten Kitchen's Cheddar Cracker recipe.
1/2 cup whole wheat flour
1/4 cup all-purpose flour
4 Tablespoons unsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1-2 Tablespoons fresh dill
1/8 teaspoon herbed salt
Combine ingredients in a food processor. Run until a ball of dough forms. (The original recipe says 2 minutes. Mine was faster than that in two smaller batches.) If dough feels too soft or difficult to handle, wrap in parchment and freeze about 10 minutes. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut cracker shapes as desired. Bake about 1/2 inches apart on cookie sheet, preferably lined, at 350 for 12-17 minutes. You want the crackers to be slightly browned on the edges.
As you may recall, a few weeks ago I went three weeks without a dishwasher. While I understand that many people go without a dishwasher, it has been my lifeline, especially because a) I like to cook, b) I dislike cleaning, c) my husband likes to eat, d) We brown-bag our lunches, e) I work part-time, sometimes 2 part-time jobs, f) I have a toddler. . .I think you get the idea. But life is always a learning process. Here are some things I learned while feeling a bit like I was living as a pioneer and hope to remember even though I'm back living in 2011.
I was reading through one of the many blogs I follow and became inspired to make mini-quiches. One thing I've learned as of late is to bake everything I can in muffin tins. You see, the weather in Florida is positively wonderful right now. (Sorry, dear loved ones in Spokane.) And it doesn't make a lot of sense to run your oven for an hour because as it is the windows are open to let the wonderful breeze blow through your house, and there's no point in making a case for turning on the air-conditioner.
Recipe for Paprika Pie Crust
2 cups flour
1 t salt
1 t sweet paprika
1/2 cup oil
1/4 cup cold water
Mix dry ingredients together. In a separate bowl, mix oil and water. Beat with a fork until there are lots of bubbles. Pour liquid into dry ingredients. Mix thoroughly. Divide crust into 12 equal portions. Slightly grease a muffin pan. Press each portion of dough into a cup of the pan making sure the dough is up the sides and not too thick along the bottom of the cup. Bake at 375 degrees for about 7 minutes or until beginning to turn golden. If at any time crust becomes difficult to handle, consider refrigerating it for 15 minutes or so.
Recipe for Sun-Ripened Tomato Quiche Filling
6 eggs, beaten
6 oz. Ricotta Cheese
1 Tablespoon fresh oregano leaves, chopped
1 banana pepper, chopped
1/4 cup onions, finely chopped
1/4 cup sun-ripened tomatoes, cut into smaller-than-bite-sized pieces
1/4 t. salt
1/8 cup Parm-Reg for topping (optional)
In large bowl, beat eggs. Add ricotta and stir until well mixed. Add remaining ingredients and stir until evenly mixed. Pour egg mixture evenly into each of the 6 muffin cups with par-baked crust. Bake on 375 about 15-20 minutes or until eggs are cooked. Sprinkle with cheese in last minute of baking or just before serving.
It is recommended that the egg mixture not drip behind the crust or overflow the crust because it may make the crust soggy.
Sometimes, a picture is just worth a thousand words. And sometimes, it's so much more fun to look at pictures of a great meal than to read about it. So, I'll just describe the pictures briefly so if you go you'll know what to order and expect.
Eataly, is a newer spot in New York City where you can shop for fun, imported foods, and then head upstairs for dining--either overlooking the shopping or in a semi-private room with a curtain to draw. The benefit of the room? Warmer.
One day during our visit to New York City, Paul's mom joined us for a stroll around town. After tootling around town, we stopped to eat. We chose Soho Park, if I remember correctly, because it didn't look too expensive, didn't have too long of a line, and had vegetarian options on the menu. Actually, there were four vegetarian sandwiches on the menu. And I believe without cheese, the burgers are vegan.
We were freshly landed in New York, and it didn't take long for us to be getting really hungry. Paul's dad took us to a fabulous restaurant he had just discovered a few days before. Bread & Olive. I don't know how both of my in-laws have this sense in quality restaurants, but this one was completely fabulous.
As you know, a few weeks back we had a planting party. It stemmed from the need to have a friend water our container garden while we were out of town here and there over the summer. (Don't worry. We repay such favors.) But our friend thought it would be a good idea for her 2-year-old to see the planting process as well as water and harvest the results.
There have been some great articles in magazines that have come through my door this past weekend about health and vegetarianism. I thought it would be fun to share some.
Redbook Magazine interviewed actress Alicia Silverstone about her vegan cookbook. And while I don't advocate a vegan diet because it isn't right for everyone, there are a few wonderful things that she says that apply to any healthy food choice.