spontaneous soup

There are some advantages to being married to someone to often spends random nights sleeping at work.  But sometimes those advantages are difficult to identify.  The other night, my husband was on call.  I was exhausted.  And I missed him.  The kids missed him.  As human beings, we crave regularity, predictability.  There is none of that in this life.  Even having my husband on call a few times a week and working long hours every single week for years now doesn't provide either of those.

Yesterday was not my birthday, nor was it mother's day, and I did not just have a baby.  But, my husband was post-call and he surprised me, after sleeping all day, and announced that he would be preparing dinner.  He found a recipe, went to the grocery store (and even took two of the kids with him), and made absolutely amazing soup.  Here is the recipe: Baked Potato Soup V.  He said he doubled the bacon and added extra cheese.  His brother is well-known for this recipe.  Mmmmm.  I need to work out twice as long tomorrow, but it was well worth it!

Every day is different.  But maybe we are getting used to "different" - a little more, every single day - but we just don't realize it.

discovering a new squash

I discovered delicata squash tonight.  I received it in my weekly bin of organic, local, fresh produce last week, (I have since cancelled this service because it was not helping me save money on groceries by preventing me from overspending once inside the grocery store - but I already miss it dearly).  I had no idea what to do with my delicata squash, so I googled a recipe and came up with this one: Better Than Butternut: Roasted Delicata Squash Recipe.  The outcome was addictive; I'm sure I'll be craving it for months. 

Note: None of my kids would eat more than one bite... but my husband agreed with me: it was amazing.

my First turkey

Today, for the first time ever, I cooked a turkey. Yes, I am 34-years old and I have somehow avoided it for this long! It was only a little tiny bit traumatic for me. And that was only because my 4-year old son was following me around the kitchen, asking me multiple questions, like how the turkey got here, why it looked the way it did, and wanting me to identify various body parts for him. I am so grateful my husband was here to carve it afterwards. It was delicious. I am putting a link here to the website that I used as a reference for cooking the turkey, so that I can easily find it again.  It is a simple, down to earth website that I felt gave me some wonderful advice: How to Cook a Thanksgiving Turkey.

a hesitant Crock Pot conversion

I think I need to use my crock pot more often, like three times a week.  I used it yesterday and it was so nice.

Last month I found this article about a site where a girl blogged for a year about slow-cooker recipes.  She cooked a meal in a crock pot every single day of the year.  It is at http://www.365daysofcrockpot.com/.  I finally went there today as I needed more ideas and found a few within minutes.  The photos completely make the meals look undesirable, well, actually mostly revolting, but looking past them at the actual recipes, I was impressed.

I honestly think I have no other choice at this point of my life.  The evenings are just so busy, it is hard to find time to cook on weekdays, and often there is a lull in the morning or early afternoon where I can start chopping and sauteing, and the crock pot just... makes sense.  I could never eat crock pot recipes more than two or three times a week though.  Well, even thinking about it that makes me wince, plus I think my husband and kids would possibly revolt.  But, it's better than frozen Costco meals... right?

Butternut Squash Soup with Spicy Pumpkin Seeds

I just HAVE TO share this recipe that I ate last night, made by a neighbor. It was totally, absolutely de-LISH! I insisted on bringing a bowl home for my husband to try it because it was so incredible. He was already sleeping. I was completely full, and it was late in the evening. I looked down at it, paused, and ate the entire bowl quickly - without a second thought. The spicy pumpkin seeds add a lot of taste. In my opinion, it is a perfect soup.

Butternut Squash Soup with Spicy Pumpkin Seeds
2 Tbsp butter
1 small onion chopped
1 2" piece of peeled ginger chopped
2 cloves garlic, chopped
2 3/4 lb. butternut squash, peeled and cut into 3/4" cubes (great deal at Costco)
1/4 cup fresh orange juice
1 1/2 tsp. coarse salt
Ground pepper to taste
Sour cream (optional for garnish)

Melt butter in large saucepan or skillet. Saute onion until fragrant, about 2 minutes. Add ginger, garlic, and squash. Cook, stirring occasionally until fragrant, 6-8 minutes. Stir in 4 cups water. Bring to a boil. Reduce heat. Simmer until tender 20-25 minutes. Puree soup in two batches, stir in juice and salt. Serve hot with sour cream, pepper, and spicy pumpkin seeds.

Spicy Pumpkin Seeds
Preheat oven to 350. Combine 1 cup raw (Trader Joe) green pumpkin seeds, 1 tsp. chili powder, 1/8-1/4 tsp. cayenne, 1/2 tsp. salt, and 2 tsp. fresh lime juice. Toss to coat seeds. Spread on a rimmed baking sheet. Bake until puffed and browned, about 10 minutes.

(Plus, huge plus, my neighbor said it would be a great soup to make in a Vitamix!)

little Treats for Christmas

Here is what my neighbors and friends are getting a taste of for Christmas: Root Beer Cookies.

I know, even I was hesitant at first. But... they are divine... and addictive... and completely delicious.

Last Christmas, I stayed with my sister while taking my comprehensive exams to finish my master's degree. (We moved for residency before I finished.) She baked these for her neighbors for Christmas.

I had to exercise all of my self-discipline to refrain from eating every. single. cookie. as she came and went while delivering them. I ate so many that at one point I actually began trying to think of good excuses, (unfortunately they don't have a dog, and I only had my 6-month old home with me while she was out with her kids).

Otherwise, my neighbors will get caramel- and chocolate-covered pretzels. I experimented with these today, but my kids went bazurk. Honestly, I think we will all be traumatized if we stay home again tomorrow and bake all day.

(My sister said this is one of her favorite websites because she is "such a good baker": http://cafejohnsonia.blogspot.com/.)

Play Dough

I am cramming to make my last minute presents for family and neighbors this morning. Earlier, my kids were getting restless, but I needed them to busy with a wholesome non-tv activity for just a bit longer. I pulled out the play-do bin and found only a small container of play-do. So, I quickly made a batch of homemade play dough. It is so fluffy and wonderful that I thought I'd share the recipe. It's from Cookin' with the Crazylady! (one of my favorite cook books) and it is so easy.

EASY PLAY DOUGH
1 c. flour
1 c. water
1/2 c. salt
2 tsp. cream of tartar
2 tbsp. oil
Food coloring for colored play dough

Mix all in medium sauce pan. Cook over low heat until very thick and well done. Normal to lump while cooking. Store in airtight container.

Delicious Banana Bread

This is a famous family favorite - I hope I don't get in trouble for sharing it. It is a perfect recipe to use the super gross bananas to make an after-school snack. My husband and my kids love it, and friends always ask for the recipe after they taste it.

Mom's Banana Bread

1 cube butter
1 1/2 c. sugar (really doesn't need this much - I leave out 1/2 c. often)
2 eggs
4 bananas (the riper and yuckier, the better)
1 tsp. vanilla
2 c. flour (or less if using wheat - which adds a lot of texture and makes it more healthy)
1/2 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
orange zest (the more the better)

Cream butter and sugar. Add eggs, bananas, vanilla. Add mixture of baking powder, soda, salt and flour. Grate orange zest and mix in. Place in two bread pans (can do in just one bread pan but takes longer to cook). Bake @ 350 for 40 mins. Check with a toothpick in center.

Muscles & Strawberries

Last Saturday we made homemade freezer strawberry jam. Hello yummo. (Here is a link to a blog with a delicious and sugar free recipe, and some crazy twists and ideas from another blog.) We bought huge flats of strawberries for almost nothing (we are so loving the northwest), sugar, pectin packets (we just followed their recipe), and containers.

For three whole hours my 5-year old daughter worked alongside her grandmother, her aunt, and me in the kitchen. She stood on a little stool and mashed the strawberries for the entire duration (despite the group of cousins running and playing throughout the house). At one point my 7-year old son tried to take over, but she only let him mash for about 2 minutes, (while she offered tips and grumbled about when he would be done), and then insisted that she retain her position and the cool mashing tool, and he retreated without a fight. We couldn't believe how her attention span, her determination to mash every last strawberry, and particularly her little muscles endured . It was incredible.

I think she is the one who enjoys the jam more than anyone else in our family - although we all feel like we've died and gone to heaven. every. time. we. eat. it.

Seriously, what could be more delicious?

Maybe homemade raspberry jam? We shall see - as are planning to go pick raspberries and make more jam this Saturday.

Oh, yumm.

Hawaiin Haystacks

A friend had never made these, so I told her I would post the recipe on here. I have only made them twice, but should make them more often, as my kids and my husband love them.

Hawaiin Haystacks

2 c. Rice, cooked (long grain or brown - healthier and more filling)
2 Boneless, skinless chicken breasts, cooked, diced or shredded

Sauce
1 can Cream of chicken soup, diluted with 1 c. water or chicken broth (for more flavor)

Some optional toppings:

Celery, chopped
Green peppers, chopped
Broccoli, chopped
Mandarin oranges, drained
Green onions, chopped
Pineapple, crushed
Cheese, grated
Tomatoes, chopped
Chow mein noodles
Sunflower seeds
Cashews

Start with the rice and chicken, then let everyone add whatever toppings they would like. I've seen the chicken mixed in with the sauce, or separate. Some people like to pour the sauce separately on top, after all of the toppings. I have seen so many variations to this recipe, but tried to include as many as I could think of. It's super yummy, however you pile it up!

Blender Pancakes

These pancakes are light and yummy. With the apple, wheat flour, flax, and honey (rather than sugar) they are super healthy too. They are almost like healthy crepes.

Megan's Blender Pancakes*
2 c. water
2 eggs (or flax substitute)
2 Tbsp. oil (or flax substitute)
1 tsp. salt
2 Tbsp. honey or sugar
1 apple
~2 c. flour (mix in wheat if you'd like)
1 Tbsp. baking powder

We have a Vitamix so we just blend everything together for a few seconds. (The recipe says to mix all ingredients in the blender on speed one, except for the last two. Then add enough flour until the batter is the right consistency. Then add the baking powder last and mix enough just to mix through). Cook on a hot griddle (350-400 degrees). Serve with homemade syrup or fruit topping (puree a bottle of canned peaches, with juice, in the blender, etc.)

Our whole family loves them.

*I got this from a friend years ago.

FLAX: ONE OF MY NEW FAVORITE THINGS

I am so in love with this ground flax. You can substitute it for eggs and/or oil/butter! I ran out of eggs last Sunday and ended up making blueberry muffins (recipe below), and later chocolate chip cookies with the flax instead of eggs! I was happier than ever! Usually I borrow an egg if I run out and need one to make cookies on a Sunday afternoon, (we don't shop on Sundays), but the flax made both recipes totally delicious - plus, I knew they were even healthier! Flax is my latest super amazing discovery.

SUPER BLUEBERRY MUFFINS

These are by far the most delicious, moist and tasty blueberry muffins we have found. The recipe calls for a sugar crumb topping but we omit it to make them just a bit more healthy. Plus, we add tons more blueberries, and some wheat flour, but we do that to every muffin recipe.
Blueberry-crumb Cupcakes
1/2 c. (1 stick) butter, softened
1/2 c. sugar
1 egg
1 tsp vanilla extract
1 c. flour
1 tsp baking powder
Pinch of salt
1/3 c. milk
1 c. fresh blueberries
Add half of dry ingredients, then milk, then remaining dry ingredients.
Topping:
1/3 c. flour
1/4 c. (1/2 stick) butter
1/2 c. sugar
3/4 tsp cinnamon

Bake at 350 for 20 mins (sometimes a little less).
This was from the magazine, Parenting, in July 2004.

FLAX: TO KEEP THE DOCTOR/BIKER HEALTHY

So, I finally gave in to my sisters' and mom's encouragement to use flax in my cooking. I found some at Costco a few days ago: Organic Golden Flax: Cold Milled Golden Flax Seed.

I love it!!

It's so easy to use and it is so healthy. I can't believe I didn't catch on sooner. We have added it to pancakes, popovers, and smoothies so far. It's easy to use and actually made our popovers and pancakes even yummier (there was no difference with the smoothie).

My husband looked at it and, with a crumpled face, asked, "What is that?" I said, "Oh, just another way I have discovered to ensure you and the kids are as healthy as possible." He laughed. (I make chocolate chip cookies a lot).

And then I read this in my husband's Bicycling magazine: "Some healthy fats--such as the omega-3 fatty acids in salmon and tuna--are one example. University of Pittsburgh Medical Center researchers found that omega-3s relieved joint pain in 60 percent of subjects, and a study published in the March 2009 Clinical Journal of Sport Medicine showed that they alleviated delayed-onset muscle soreness after strenuous exercise."

Woa. That ought to take care of any doubts the doctor may have in my latest cooking-with-flax kick (especially since we currently cannot afford salmon, etc).

EASY BACKUP DINNER RECIPE

One of my husband's favorite meals is called Uncle Kent's Favorite. This is a super easy recipe for me to make, (it is one of my backups), and my kids love it, so I thought I would post it. It is similar to a taco salad.

Here are the ingredients (in order of how to put them on your plate):

Chips (crumbled, I think the original recipe is with Fritos but we use tortilla chips - shhh, don't tell Uncle Kent)
Rice (we like brown rice - it is healthier and yummy)
Meat (browned hamburger meat, with an onion and seasonings)
Cheese (grated)
Lettuce / Spinach
Tomatoes, diced (plus other veggies, if you want)
Dressing: Ketchup, Ranch, other salad dressing, salsa

My kids love to smash their chips and pile on the other ingredients. They even eat the spinach because they love this meal so much. This is one meal where they always say, "Thanks, Mom, for making this, it's delicious!" without any promptings at all. It's great.

RECIPES

Above all else, (even emptying the dishwasher, one of my least favorite chores for some strange reason), my most dreaded responsibility every day is preparing dinner.

I am not naturally a creative person. My husband's palate requires a tremendously huge variety of tastes and experiences. If I could get away with easy meals like spaghetti and chicken tacos, then maybe I wouldn't mind it so much.

So, he has high expectations and I am aiming for meeting the minimal requirements.

It's not a good mix.

Plus, I do not feel like I have the time to really cook. I think I would like to cook if I had more time to spend thinking about it, shopping for it, and actually doing it.

So, I am including recipes on this blog, scattered throughout, because I am always looking for new recipe ideas, and if I find one, I'll share it.

P90X CHILI

I copied this recipe from the latest P90X newsletter. It is so healthy and yummy! It's not quite as yummy as my mom's chili. She adds a bit of cinnamon and nutmeg (and I think something else that she isn't telling us about) that makes her chili somewhat addictive. My husband didn't love it, but I did. Maybe people either love chili or they don't? I think he just loves meat, and I am trying to cook more vegetarian meals throughout the week. This recipe is high in protein and fiber.

Recipe: Double Pinto Chili

This recipe is great for vegetarians and spice addicts. The beans and veggies give it a great fiber profile. Plus the more you spice it up, the more you can boost your metabolism.

• 2 tsp. olive or canola oil
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 4 cloves garlic, crushed
• 1 28-oz. can crushed tomatoes
• 3/4 lb. canned pinto beans, rinsed and drained
• 3/4 lb. canned white pinto beans, rinsed and drained
• Chili powder to taste (about 2 Tbsp.)
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. salt

In a nonstick pan, sauté onion, green pepper, and garlic in oil over medium heat for 6 to 8 minutes; cook until tender. Add remaining ingredients and mix well. Bring to a boil, stirring occasionally. Cover, reduce heat to medium/low, and simmer for 30 minutes, stirring several times. Makes 6 servings.

Preparation Time: 10 minutes

Cooking Time: 30 to 40 minutes

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
180	10 g	9 g	33 g	3 g	1 g

POPOVERS

This is another recipe from the Minimalist: popovers. It is an all-time favorite recipe at our house, especially with honey on top. We don't use the sugar or as much butter, and sometimes add more eggs... It doesn't matter - they always turn out so yummy!

HEALTHY MUFFINS

I can eat the same breakfast cereal every single morning and be completely happy. My husband loves variety, especially with food. He has left late enough this month to have breakfast with our family. So, I have been trying to be creative!

I found this super healthy and yummy whole wheat muffin recipe from The Minimalist (Mark Bittman - love him!) on NYTimes. (You can click on the video in the middle of the article and watch him make them - he makes cooking delicious food look so, so easy.)