Ravioli Party

I love when old friends introduce you to new friends. And your new friends are friends with others who are your friends. A network of friends makes the world just a wee bit friendlier smaller.

Such is the case with my dear friend, Hannah.  We were introduced through a mutual friend. And it turns out we have many other mutual friends. Who knew?!

And who knew I could use the word “friend” so many times in one post?

Anyhow, Hannah is just about the most talented Italian cook I know. When I discovered her spaghetti sauce tasted better than mine (an amazing feat, in my prideful humble opinion), I knew it was time to get down to business. The business of learning all her Italian kitchen secrets. :-)

Hence the ravioli party was planned. Our occasion: Matt’s completion of the bar. And what a celebration it was!

Here’s a recipe for a party of your own:

1 batch of homemade genuine Italian raviolis

1 batch of red sauce (my own little concoction)

1 batch of lemon sauce (Hannah’s own little concoction. A-M-A-Z-I-N-G)

4 glasses of wine

4 friends

1 game of Bang!

For the ravioli, mix 2.5 cups of flour with 1 cup of boiling water. Let dough rest while you make the filling of your choice. Hannah can provide you some awesome suggestions. :-)

Roll out your dough. Add your fillings.

Be sure to crimp your edges!

Drop into a pot of salted boiling water ‘til raviolis rise and then for an additional 2 minutes. 

Remove and enjoy! Yum!

 

I love new friends.

Timesaving Spuds

For the last few months Matt has been studying for the bar. This studying meant I had more responsibility with the girls... which in turn meant little time for anything else. Like dinner.

I grew up in a German “meat ‘n potatoes” family. So naturally when I got married it was to a salad-loving, tofu-accepting Californian. And I was lost. What?! No potatoes at every meal?!

However, every now and then the urge strikes me to place a potato dish in the center of my table. But I dislike loath the effort it takes to create a serving of buttery white goodness and so I always resort to other quicker fixes like roasted or fried potatoes.

No longer.

One day the proverbial light bulb received the last little bit of brain current I had running through my sleep-deprived head (how's that for a dramatic sentence?) and a timesaving mashed spud process was born. Check it out!

1. Wrap washed potatoes (with the peel still on? YES! No peeling!) in waxed paper. Cook in a microwave until the consistency of a baked potato.

2. Meanwhile, place a bowl of butter in a sink filled with shallow hot tap water. Watch the butter melt. Check your email.

3. Set your handy-dandy food processor over said bowl with the medium grater.

4. Place hot potatoes into the mill and give them a quick mash with a spoon, such that the skins split.

5. Twirl your little mill handle - watch out for fogged glasses - color with your child... and viola! I love how the potatoes peel themselves. Oh yes!

6. Add a splash of buttermilk and some salt and pepper. Fluff with a fork. Serve!

7. Oh look... it’s been less than 10 minutes! Are you awesome or what?! Oh yes, you are.

Breakfast for Dinner

I have a love-hate relationship with weekends. Who doesn't love being with family and having daylight hours to blow through to-do lists?

But I don't like cooking on weekends. By the time Friday night rolls around, I'm done with food prep. Despite menu planning - which I love - I still am not in the mood to be in the kitchen.

In an effort to curve our weekend take-out bill, I've established Saturday's dinner as breakfast time. :-) It's working so well for us, especially since I can't do the fancy recipes I'd like to on Saturday mornings because of being pregnant.

Banana-nut pancakes have become a favorite of ours. I double the recipe and freeze the extras for quick weekday breakfasts. We had them again tonight and loved them yet again... so I thought I share the love recipe with you:

Hearty Banana-Nut Pancakes
*Recipe adapted from epicurian

1.5 cups flour (wheat or all-purpose)
1/4 cup oat bran
1/4 cup wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups + 2 tablespoons buttermilk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
1/4 to 1/3 applesauce (amount dependent on flour type)
1/2 cup (2 ounces) chopped pecans or walnuts

~Enjoy!~

Shakin' and Bakin'

In preparation for Morenna's 1st birthday party, the visitation of some dear friends and family, and life's general business, I decided to have another baking day a couple weeks ago (and I'm just now posting!). I'm finding these happen about every three weeks or so... and I'm loving the times in between with all the freshly baked and stored food. Matt definitely enjoys having easy breakfasts available, too. Here's a peek at what the fruits of my labor were this time around:


*2 dozen breakfast hot pockets (we adore these!)
*2 dozen whole-wheat waffles (I think I may be searching for a new healthy recipe soon... any suggestions?)
*2 dozen apricot muffins and a small loaf of apricot bread (LOVE this new recipe! Note: the recipe calls for 4 t. of baking powder - Totally a misprint! I used about 1 t. and it was fine.)
*And a 10x17 healthy carrot cake (no, I'm not vegan)

Yum, yum!

Baking Day

Yesterday was baking day in our house. A new phenomena, but definitely a keeper. Why not dirty up measuring cups, spoons and bowls all at the same time?! It's great!

So want to know what we made? Whole wheat waffles*, banana crumb muffins, oat bran muffins*, and breakfast hot pockets. (*Recipe below.)

It was great fun and now my freezer is filled with yummy, healthy, items M can grab and take for breakfast on workdays.

Best of all, Morenna was well-behaved and emptied and examined all the items in her play cupboard while I cooked. It's so nice to freely move around the kitchen without a little one tugging on your pant leg.

Whole Wheat Waffles 1 3/4 cup wheat flour 1 3/4 cup buttermilk Combine and let soak overnight. Then mix in: 1 t. baking powder 1/2 t. salt 2 eggs 1/4 cup coconut oil (or I use 1/2 cup of applesauce) Pour batter onto greased waffle iron. Best if served with fruit syrup.

Oat Bran Muffins 2 cups oat bran 1/4 cup packed brown sugar 2 t. baking powder 1/2 t. salt 1 cup milk 2 T. oil (or 1/4 applesauce) 1/4 cup molasses 1 egg Mix all ingredients together and spoon into a greased or lined muffin pan. Bake at 425F for 15-17 minutes.

Crockpot BBQ Chicken

Many thanks to Erin over at $5 Dinners for her inspiration with this recipe. I simply added/adjusted a few more ingredients to her wonderful creation. My family loved this and it was so easy to do.

Crockpot BBQ Chicken

4 chicken breasts
8 slices of bacon
1 cup bbq sauce (I used KC Masterpiece Sweet & Tangy, and it was perfect)
3 T lemon juice
1 large granny smith apple, peeled & cored
1 T dried parsley (or fresh)
1 t. garlic powder
2 t. sea salt

Wrap chicken breasts with slices of bacon, 2 per breast. Place in a 6 quart crockpot (you could try 4 quart, but may need to lengthen cooking time, especially if your chicken is frozen).

In a bowl, shred apple and mix with bbq sauce, lemon juice, parsley, garlic powder, and salt. Spoon on top of chicken. (If your chicken is layered, place a bit of sauce between each layer). Cook on high for 4-6 hours, or on low for 6-8. If chicken is frozen, lengthen cooking time. Chicken should register 165F when fully cooked.

Enjoy!

Crockpot Butternut Squash Soup

I was looking for a simple, but yummy meal to serve my family last week, seeing how there was a lot to do and my parents were coming.

So I decided to get creative and make butternut squash soup in the oh-so-easy crockpot. We had this delicious soup along with Banana Crumb Muffins and a big spinach salad. Yum!

Within the last 5 months, I have become a huge crockpot fanatic. It's saved my life (what little "life" might be left in me at the end of "one of those days"). Back in the fall I stumbled across the blog "A Year of Crockpotting" and it was love at first site. For Christmas, my husband bought me another crockpot (a 7 quart!) to add to my growing collection. Now all I need is the "little dipper" crockpot and I'll be all set! I would highly recommend you browse Stephanie's collection of recipes if you're looking for some inspiration.

And now, for my impromptu Butternut Squash Soup creation:

Butternut Squash Soup

3-5 lbs of peeled, seeded, and chopped (1" cubes) butternut squash
1 medium onion (chopped)
1 large granny smith apple
2 stalks celery (chopped)
3 cups of chicken broth
1/2 cup apple juice
Dash of: salt, pepper, cinnamon

Cook the above ingredients on high in a 6-7 quart crockpot for 4-6 hours, or until squash is very tender. (If you find the squash challenging to peel, you can always stick it in the microwave just until soft enough to peel).

Blend squash mixture using an immersible mixer or by placing small portions in a stand-alone mixer. *If pureeing while mixture is hot, be sure to vent the blender lid.

Return to crockpot and add:

4 oz cream cheese (cubed)
1 1/2 cups of heavy cream, half and half, or whipping cream
3 T. butter
1 T. sugar


Cook another 1 hour on medium/low, or until cream cheese is melted and fully blended.

Enjoy!

Dinner with the Schwartz's

Pork Chops with Cranberry Pear Sauce... a la Schwartz!

3-5 medium thick-sliced pork chops
salt/pepper/garlic powder
2 T. butter, divided
2 T. apple juice
1 T. lemon juice
2 t. honey
2 T. dried cranberries
1 red pear
1 t. cinnamon
1/4 t. cloves

Melt 1 1/2 T of butter in a medium skillet over high heat. Generously coat pork chops (both sides) with sea salt, pepper and garlic powder and place into skillet. Allow to fry until browned. Turn and cover. Meanwhile, mix apple juice, lemon juice, honey and cranberries in a small saucepan and allow to soak for 5 minutes. Thinly slice pear. Add to cranberry mixture along with remaining butter, cinnamon and cloves. Cover. Bring to boil and cook until slightly thickened. Uncover pork chops and allow to fry in juices for another 5 minutes. Remove and top with sauce.

Image courtesy of www.wholefoodsmarket.com

A little somethin' somethin'

A wonderful recipe for a yummy, but healthy, drink! M and I tried this tonight and loved it. I took the original recipe and added a few changes. Enjoy!

Virgin Mango Pina-Colada

1 mango - peeled, seeded and cubed
3/4 cups ice cubes
2 teaspoons white sugar
1 cup frozen pineapple
1/3 cup water
1 (14 ounce) can coconut milk

Blend well in a blender.