New Blog to Check Out

I have a neighbor and friend who just this week has started a new blog that is really worth checking out - Manic Mom's Monthly Menus. If you are a mom and are looking for new recipes and cooking tips, Erin's site is awesome! I am already excited to try some of the recipes she's got posted. She's a great person and really likes to cook for her family. She's got some great tips and explains how she's adapting a recipe based on cost and food preferences, along with ideas of how she might do the recipe differently next time or alternatives to try.

Check it out and I hope you get some helpful information!

Zucchini Parmigiana

We love this easy summertime recipe and I thought it was worth sharing with everyone. Hope you can try it and enjoy it the way we do!

Zucchini Parmigiana
6 medium zucchini, sliced thin
2 red or green peppers, diced
1 onion, sliced
1/4 c. tamari (soy sauce)
1/2 t. garlic powder
salt and pepper to taste
14 oz. tomato sauce
4 c. grated cheese (mozzarella, swiss or muenster)

Preheat oven to 375 degrees. Combine all ingredients, except tomato sauce and cheese, in a large bowl. Stir well. Transfer half of the mixture to a large, lightly greased casserole. Pour one-third of the tomato sauce over the mixture. Top with one-half of the cheese. Pour the remaining mixture into the pan and then another one-third sauce, the remaining cheese and then the rest of the sauce.

Bake covered for about 1 hour or until the zucchini is tender. Serves 6-8.

Changes Looming Ahead

I have been feeling a little funny lately and couldn't quite put my finger on why, until yesterday. As I was walking with a neighbor in the early morning hours and we were talking, I realized that there are a lot of big changes coming in the not-too-distant future for my kids. John will go to kindergarten (that's probably the biggest change coming at us), but is also working hard on getting better at riding his bike and thus will be ready to take off the training wheels before long, and is progressing with his swimming skills too. Kara has a bunch of pretty big things herself - preschool starting in the fall, which forces the issue of potty training this summer (yikes), and another biggie - moving out of the crib and into a big girl bed (which pushes me into doing a complete redesign on her room - ugga). All of these life changes are coming within the next couple of months and I'm not sure I'm totally ready for them! Some days I wish I could just press the pause button and stop so I can better appreciate things now before the changes start coming at us. But truly, I know that can't happen so I do try to take a breath now and again so that I can be more in the moment for myself and for the kids. Most of the time it works. ;-)

By the way, just had to share an awesome dinner I made last night for Matt and I. Felt like the ultimate nutritionist meal, but it was quite tasty! Brown rice, with salmon with yogurt dill sauce, and steamed broccoli on the side. The broccoli and dill were both from my parents' garden. The salmon dish was so easy - just grill or broil the salmon, however you prefer. The sauce was just blending up 1/4 c. dill with 1 clove of garlic. Then blend in 1 tsp. lemon juice and 1 c. plain yogurt. Drizzle it over the salmon. That's it! So easy and so tasty! I used some of the sauce on the broccoli too for good measure. I've been trying hard lately to find good healthy meals for us and definitely felt like I accomplished that last night. Score 1 for Mom!

Early Veggie Season is Here

Our Reston Farmers' Market has been open for 3 Saturdays now (at Lake Anne, 8-12 on Saturday mornings). I missed the first week, but made it over the last two weekends and was richly rewarded for my efforts. Kara came with me both times, which made for a nice mother-daughter outing for us. The tents were many and the produce was plentiful. I was pleasantly surprised by the variety I found so early in the season. I was pretty sure it was going to be sparse pickings, but was totally wrong. Over the first two weeks I found salad greens, spinach, asparagus, broccoli, strawberries, cucumbers, snap peas, onions, lettuces, radishes, zucchini, yellow squash, even some early tomatoes, and much more. Many vendors were selling plants - flowers and herbs, and also some veggie plants. Along with the dairy vendors (from which I purchased some fresh feta - heavenly), there were also several vendors selling meat and eggs. It was amazing and inspiring. Both weeks I came home with a full bag of delicious produce for us to feast on and feeling great about the fresh, local, organic food I was going to put on our family's dinner table.

It made me very ready to start getting our veggie bags from the CSA. But that season won't start for another 6 weeks or so. In the meantime, I'll be very happy to frequent the lush farmers' market we are so fortunate to have. Supporting these local farmers is a great side benefit, but the high quality of the food is the best reason to go! So please, oh please, visit your local farmers market. Go often and buy, buy, buy!! And then ENJOY the fruits of your efforts. I promise it will be well worth it!

Potatoes are Wonderful

So I thought I'd share a recipe for scalloped potatoes that is actually quite light, but very tasty, very flexible and very easy. I clipped this from Cooking Light many years ago.

Scalloped Potatoes with Cheese
1 garlic clove, halved
Butter-flavored cooking spray (I just use an olive oil sprayer)
6 medium red potatoes, cut into 1/8 inch thick slices
2 T. margarine, melted
1/2 t. salt
1/8 t. pepper
1/2 c. (2 oz.) shredded Gruyere cheese
1 c. skim milk

1. Preheat oven to 425 degrees. Rub an 11x7 inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
2. Arrange half of potato slices in dish; drizzle with 1 T. margarine. Sprinkle with 1/4 t. salt and half of pepper; top with 1/4 c. cheese. Repeat layers with remaining ingredients.
3. Bring milk to a boil over low heat in a small saucepan; pour over potatoes. Bake uncovered, for 40 minutes or until potatoes are tender.
Makes 7 servings (size: 1 c.)

This recipe can be used with virtually any variety of potatoes (trust me, I've tried it with many), and also with many different kinds of cheeses. We had mozzarella in it last week and it was super yummy! Anyway, give it a try and enjoy!

Chili dinner

As I was making my Mom's basic family chili recipe today for two preschool families who recently had babies and also for our family dinner tonight, it occurred to me that this would be a great recipe to share. I've given it out to many friends over the years and it is a favorite of ours. It's a basic chili recipe that uses ground beef. Of course since we don't eat meat, I use the vegetarian fake ground beef crumbles (sold by Morningstar Farms or Boca - both good and easy to use). So I thought it'd be a good recipe to share with others. It's easy and very yummy. Enjoy!

Mom's Chili

1 lb. ground beef
2 small onions, chopped
1 28 oz. can crushed tomatoes
2 15 oz. cans kidney beans, drained and rinsed
1 t. salt
1 T. chili powder
2 t. oregano
1 beef (or veggie) bouillon cube
1 T. cumin seed
1/4 t. cayenne

Brown the beef and onions. Add the other ingredients and simmer over low heat for one hour.

How much easier can it be?

Fondue - Yummmmm!

This week was Matt's birthday and in order to celebrate last weekend we had a family fondue night. Fondue is one of our favorite special meals. We've never done it often exactly, but before the kids we did have it for special occasions, birthdays and anniversaries. This was only the second time we've had it with the kids. And John absolutely loved it! I was expecting them both to just eat the bread pieces without dipping it into the cheese, which is what Kara did. But John actually really got into the dipping process and ate a ton of the cheese fondue. It was a great family birthday dinner!

So I thought I'd share the recipes for the fondue I made last week and the one we will make next week on our beach trip. The first will be a pizza fondue recipe, which I know sounds odd, but it really is yummy. The second is for a basic swiss cheese fondue and is very simple and is our favorite. I hope you enjoy!


Pizza Fondue
14.5 oz. can stewed tomatoes
1/2 c. tomato salsa
4 c. grated cheese (cheddar/jack)
Fresh ground pepper to taste1 large loaf crusty bread - cut into 1" cubes
Assorted veggies - cut into bite sized pieces

In the fondue pot, use a pair of knives to chop the stewed tomatoes into bite sized pieces or smaller. Add salsa and bring to simmer. Adjust heat to prevent boiling. Slowly add cheese by the handful, stirring regularly to melt evenly. Reduce flame and grind pepper over the top. Makes 6-8 servings.

Often for the pizza fondue I will do the cooking part in a pot on the stove and then once it's all melted, then pour it into the fondue pot. Melting 4C. of cheese takes awhile and doing it on the stove saves the fondue burner. Just a tip.

Fondue Chablis (our favorite!)

1/2 lb. swiss cheese
1 1/2 t. flour
1 clove garlic, sliced in half
1/2 c. chablis (or other dry white wine)
1/4 t. salt
pinch pepper
pinch nutmeg

Grate cheese coarsely and toss with flour. Rub fondue pot and wooden spoon with garlic and then discard garlic. Pour in wine, heat. Add cheese and flour. Stir until melted, then add seasonings. Serves 3.

We often have this one with a big salad and the rest of the bottle of wine. How yummy!!!

Recipe - Quesadillas with a twist

This is a yummy super-easy recipe that I like to do for me and Matt, while doing a simpler version for the kids. It works for everyone!

Quesadillas Huevos Rancheros

Put 4 corn tortillas on a cookie sheet. Place in a 325 degree oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated monetery jack cheese and 3 sliced hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and top with salsa. Serves 4.

I do this for Matt and I and then will do regular tostadas with cheese and black olives (my kids are weird, I know) for the kids. Pair this with a salad or a soup and it makes a yummy and surprisingly filling meal.

A super easy recipe - Quick Bean and Pasta Soup

Here's a recipe I recently shared with a neighbor who was looking for a vegan recipe to make. I had forgotten about this super easy and yummy soup, but I thought it might be worth sharing. It's a good hearty soup and could easily be adjusted to include different ingredients you might have on hand or things you might prefer to include. Enjoy and let me know what you think!

Quick Pasta and Bean Soup
1 c. uncooked ditalini (tiny, tube shaped pasta)
1 T. olive oil
1 small zucchini, cut into ½ inch or smaller dice
2 cloves garlic, minced
2 1-pound cans cannellini (Great Northern beans)
14-oz. can crushed or pureed tomatoes
2 t. salt-free herb-and-spice seasoning blend (I usually kind of make my own mix of the herbs/spices I prefer…)
1 t. paprika
½ t. Italian herb seasoning blend, or more to taste
2 T. finely chopped fresh parsley
Salt and pepper to taste

1. Bring water to a boil in a med. Sized saucepan. Cook the ditalini until al dente, then drain.
2. Heat the oil in a soup pot. Add the zucchini and garlic and cook over moderate heat, covered, about 2 mins.
3. Add the remaining ingredients except the parsley, along with 3 cups of water. Turn the heat up and bring the soup to a simmer, then turn the heat back to moderate and simmer the soup gently but steadily for 10 minutes, covered.
4. When the pasta is done, drain it and add it to the soup along with the parsley. Adjust the consistency with more water if the soup is too dense. Season to taste, remove the soup from the heat, and serve.

More to Come

I've heard from one or two of you that there is interest in some vegetarian recipes. People have a variety of reasons for wanting to eat less meat or no meat, and I'm happy to provide some ideas for anyone who needs assistance. I've been a vegetarian for almost 12 years, and Matt stopped eating meat almost 20 years ago. We have started eating seafood and fish in recent years, so technically, we are no longer truly vegetarian. But I think we both still think of ourselves this way, and most of our regular diet still is vegetarian. Our kids certainly do eat meat (and are quite proud of that fact). Anyway, I have many many recipes and will think of a few of the best to post here in the coming weeks. If you have any requests or specific styles/ingredients you'd like to see, please let me know and I'll try to work those in!

In the meantime, happy cooking!

New yummy treat!

Okay, so I just HAVE to share this new yummy super-duper-couldn't-be-easier treat recipe! I got it out of the Valentine's Day suggestions from one of the parenting magazines this month. I didn't make it in time for Valentine's Day, but it will be a hit at any time of the year. This one will definitely be added to my list of favorite treat recipes. It comes together really quickly and is only 3 ingredients and it's so yummy! You'll just be amazed. I promise!

Cupid Clusters

3 cups Yogurt Burst Cheerios or other similar whole grain cereal (I did use the brand suggested this time, but clearly it will be yummy using just regular old cheerios too.)
1/2 c. chopped dried strawberries (I couldn't find them at the store, so I used dried cranberries, and I imagine it will be yummy with any dried fruit you might choose.)
1 1/2 c. white chocolate chips

Place paper liners in 24 mini-muffin cups. Toss the cereal and dried fruit in a medium bowl. Melt the white chocolate in a microwave on high for a minute, stirring it frequently. Combine with the cereal mixture. Spoon into prepared cups and refrigerate until the clusters are firm, about 5 minutes. Makes 24.

Summer dreams

So we've signed up again with Potomac Vegetable Farms to do a summer food co-op. They are part of a growing community of farms that do cooperative sustainable agriculture (CSAs). They provide a weekly bag of organically locally grown vegetables to you for a fee that you pay early in the year. PVF does it's registration in February for the summer. You can sign-up for spring, summer, and fall seasons. They also offer eggs and flowers in addition to giving you three different size options for your basic veggie bags. We did this last summer for the first time and I'm totally hooked. What a fabulous way to support a local business and know that your food is not filled with pesticides and other chemicals. We shared our regular-sized share with a neighbor and it was awesome. We alternated weeks picking up the bags and it worked out perfectly with vacations. So we're splitting our share again this year and hoping for great gardening weather this summer!

Since doing this last summer I've also noticed myself thinking a lot more about our food choices. I'm certainly buying more organic products, but also looking for prepared foods with fewer ingredients, healthier choices, less processed ingredients (such as high fructose corn syrup) and more local products. It makes me feel better about what food we're putting on the table and into the little growing bodies of those that sit at our table. It's a choice that for us is worth the cost, for now and in the long run.

Crispy Cinnamon Garbanzo Beans

Yummy recipe! I made it this weekend for one of John's birthday activities and it was a big hit. Even Kara was gobbling them up! So, since it was SOOOO super easy to make, I thought it was definitely worth sharing!

Crispy Cinnamon Garbanzo Beans
makes 3 cups

1 cup dried garbanzo beans
2 T. vegetable oil
2 T. raw (or regular granulated) sugar
1/2 t. ground cinnamon
1 t. salt

1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
2. Preheat the oven to 350 degrees.
3. In a bowl, toss the beans with the vegetable oil and sugar.
4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. Stir them a few times to prevent burning.
5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.

Popcorn

When I was a kid, my mom (who LOVES popcorn) would sometimes make popcorn and let me have that as my lunch or make a big bowl as an afternoon snack. She definitely instilled in me a love for popcorn. It was always a special thing, but it happened way more frequently than other treats in our house. As a result, I do, on occasion eat popcorn for dinner or as a meal, usually when Matt is out of the house and after the kids are in bed. I have yet to serve them popcorn as a meal, but I have made it as a snack. Right now the kids are eating a big bowl of it and are quite content. It is truly a family favorite for us. It's a cold day outside today and we were home after picking John up from school without anything particular to do this afternoon. When they started asking for a snack and it was early enough to make popcorn without ruining their dinner, I thought why not? Yummm. They both jumped at the chance to help turn the crank on the popper (yes, I actually do cook it on the stove, not in the microwave) and are happily now eating their yummy snack. The only sound is the crunching of their bites and an occasional "nummy" from Kara. How great that my kids have taken on my love of this delicious, and not entirely unhealthy snack (it does actually have lots of fiber, which is great for Kara particularly). I love it.

Yummy

First let me say that I realized in the midst of the election results process last night that I hadn't posted anything to the blog in almost a week! Yikes! I'd gotten myself onto a regular schedule with it and then with Halloween and the election, I'd clearly gotten way off course. So, for that, I do apologize.

So now I want to write about how funny Kara was tonight during dinner. Matt was delayed at work, so it was just me and the kids and I had made a falafel casserole with cucumbers and pita bread on the side. It was mainly something I thought Matt and I would enjoy and I figured if the kids at least tried it I'd be happy. John was skeptical, but not nearly as objectional as usual. He did try it, but didn't eat much. Kara scooped it right up and declared it "Yummy" or more realistically it was "Nummy." She ate and ate and ate it up. MUCH to my surprise! And given the nice high fiber count in that meal, I was thrilled that she enjoyed it so much. Yeah! Mommy did something right in the meal category. Now if I can just do that again tomorrow. Or at least some day in the not too distant future....

Recipe - White Chocolate Brownies

This recipe is one of my all-time faves! I started making these when I was in high school and have never had a bad batch. I can only imagine what the calorie count on these must be, but boy are they are delicious!

White Chocolate Brownies
Makes 16

Preheat oven - 350 degrees.

1/2 c. butter
8 oz. white chocolate chips
2 large eggs
Pinch salt
1/2 c. sugar
1/2 t. salt
1/2 t. vanilla
1 c. flour
8 oz. chocolate chips

Melt butter over low heat. Add white chocolate chips. Don't stir. Beat eggs and salt with electric mixer until frothy. Add sugar gradually and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Add salt, vanilla, flour and butter mixture and mix just until combined. Stir in chocolate chips. Put into well-buttered 8" square pan. Bake about 30 minutes.

Recipe - Swiss Chard Patties

Okay, so I'm going to post this one sooner rather than later. Partly because I have some time today during preschool and nap to do it, and partly because it is nearing the end of swiss chard season and for anyone who might want to try the recipe, it's time to do it! So get cooking and see what your kids might think!

Swiss Chard Patties
2 c. swiss chard (about 5-6 stalks)
1/2 c. bread crumbs
1/4 c. parmesan cheese
a little diced onion
1 egg, slightly beaten
salt and pepper
1/4 c. olive or salad oil

Microwave the swiss chard with a little water for about 3-4 minutes, until limp. Drain and chop the chard. Mix in the other ingredients, except the oil. Make small patties (about 5 or so) and fry in the oil until crisp.

Enjoy!

Just Playing

This morning we are taking things slowly. The kids both slept until 7:30 (very nice!), and it's now 2 hours later and we haven't done much other than eat some breakfast. I'm enjoying this last week before school and swim lessons start up next week and things get a little crazier again. We have a few things that need to get done before Monday, but not too much and it's allowed us to relax and have a slower pace in the mornings than our usual routine. The kids are playing a game together while I'm writing this. I've even managed to have a couple of brief phone calls without too much disruption from the under 5 crowd in my background. The kids seem to be taking advantage of our less hectic time as well. Yesterday John and I made granola bars from a recipe in his Disney cookbook. He was thrilled! And the whole family enjoyed snacking on them after dinner last night. I imagine we'll make those again for our upcoming camping trip later this month, but I digress....

The last week or two have been wonderful weather and slower days for us. Finally, the summer slowdown I was waiting for...but a little later than I wanted it to come. That's okay, I'm glad to have school starting soon. John needs the time away from Kara, and also is very much ready to go and work on new art projects, go on new field trips, and meet some new friends. But we have taken advantage during this wonderful, almost fall-like weather we've had lately to do some fun things, such as going to Great Falls Park, Frying Pan Park, the National Zoo, farmers' markets, boating, and some pool time. All along with just hanging out and playing with our neighborhood friends. It's been a great way to bring the summer to a close.

John the Gardener

This summer John has been able to have a garden of his very own. My parents, who are avid gardeners, have a large property with a variety of gardens and plotted out a small section for John to grow whatever vegetables he chose. Mom put together a catalog for him to choose which veggies he would grow, they helped him plant the seeds, and thanks to some wonderful weather, he's had great success with his first garden. He's harvested potatoes, tomatoes, broccoli, spinach (which he grew because he knew Mommy and Daddy like it), red peppers, and swiss chard. When the veggies come home, he's not always wild about eating what he's grown, but he's been pretty good about at least trying it and he's been thrilled about sharing it with everyone.

We're also doing a share of a CSA (community supported agriculture) farm - Potomac Vegetable Farm. We're splitting it with a neighbor, thank goodness! Since the weather has been so favorable for John's garden, it's also been good for the CSA, so we've been flooded with delicious, local produce. How much fun! I've been having a great time cooking with all the yummy veggies and finding new summer recipes to try. The kids even seem to be enjoying it.

It's been a tasty summer for us and I'm so proud of our little family gardener!