Monday, December 30, 2013

Chia Almond Granola

Let's get talkin' about granola. The homemade kind, like, is there any other kind?!?! Not in my world. 

My kiddos eat it. Hooray. It turns plain yogurt into amazing, to-die-for, let's eat this whole bowl, and have second and thirds good. Double Hooray. My husband lines the bottom of his squirrel traps with it. Hooray? 

He has watched every single episode of Duck Dynasty (some more than once) on Amazon Prime and now he thinks I need to cook him some squirrel Miss Kay style. Eating squirrel is something I left behind in my 7-year-old girl days when my parent's were the boss of what went into my mouth. Now I'm the boss of what enters my mouth and I say no squirrel goes in my mouth. On second thought, I take that back. This blog could really get popular with culinary squirrel enthusiasts if I created a squirrel recipe worth preparing and eating. Hmmm. How I included squirrel recipes and granola in the same post is beyond me. Let's get back to the granola. Shall we?

Friday, December 27, 2013

Nutty Seed Bread

I'm talking about bread again? Haven't I talked about bread a lot lately? My last bread recipe included olives, ham, bacon and alotta eggs. And then about a week before that was a Swedish Rye Bread that had me considering the word "limpa". In the same month was Pumpkin Cinnamon Rolls which I deem bread category material. 

Because we are facing the second day after two days of Christmas eating and drinking extravaganza-ness I think bread needs to leave my radar. My radar should be full of the kale in this cookbook I received as a gift. At least I have a guide and a place to start. Positive thinking.

Expect kale people. From now on. Until then you need to deal with bread. Maybe we can feel good about this bread because it's so seedy and nutty that it's comparable to eating 6 handfuls of nuts with every bite. Not really, but close.

Sunday, December 22, 2013

Mac n' Cheese Bites

Since starting my blog a little under 6 months ago this recipe is going to be my second version of macaroni and cheese. If I keep blogging for, let's say 7 years, at a rate of 2 macaroni and cheese recipes per every 6 months, times 7 years, that will be: Ahhh.... Where's my calculator? 

Let's just say that is my type of math problem! 

Ok! Ok. I got it. It's 7 X 4. 28! That's almost 30 mac n' cheese variations my adventuresome boys get to consume like the guinea pigs I use them as. Lucky them. 

Monday, December 16, 2013

Oven Roasted Pork Roast

Small children, in my experience, are not always big meat eaters. The texture of meat for kids can be too chewy. I've watched my son as a two-year-old chew on a piece of chicken for what seemed like 10 minutes because he didn't know what to do with it. The piece of food was never getting smaller. What is wrong with this thing in my mouth? It isn't going anywhere. What do I do with it? How do I swallow it? Erm, I'll just spit it out. Splat.

No splatting with pot roast. Perfectly roasted pot roast melts in your mouth. And I've found it's one of the best ways to get my kiddos to devour meat. They almost always want more! I love those words. Yes, food is love.

Making pot roast is a very easy way to prepare an inexpensive cut of meat, feed a family, and it's a hands off way to make your house smell heavenly. Let's do it!

Friday, December 13, 2013

Sparkling Raspberry Gelatin

Did you grow up with Jell-o Jigglers? If you are a child of the 80's, most likely, you did. Do you know what is in Jell-o? It's in my nature to say: poison. My apologies to Kraft.... not really. 

I'd much rather eat my jello with health benefits. And this recipe does the trick. 

According to gelatin is practically a superfood! Gelatin is great for hair, skin and nails. Helps lubricate joints. Can help with digestion. Is a source of protein. And it's natural! MMMM. Let's make jigglers!

Wednesday, December 11, 2013

Ham & Olive Loaf

I'm not sure how I've lived my life up to this point without this bread in my recipe rotation. My life has been utterly meaningless. Life without bread studded with chunks of ham and salty olives of all colors is so boring.

The egg-y crumb of this bread makes me want to almost call it a breakfast bread. Who am I kidding? I shouldn't use the word almost. I should say: Yes, this was my breakfast for 3 straight days. Topped with butter and nuked in the micro, my life suddenly had meaning. 

My brain just didn't function correctly since the day I pinned a picture of the original recipe 5 weeks ago! That's 5 weeks of Bread Brain Fog. My poor family. They'd been wondering where their mother had gone. She's in her own culinary dreamworld. Alas! My dreamworld is a reality! And this reality is sooooooo good.

Tuesday, December 10, 2013

Italian Ravioli Egg Bake

Do you like egg bake? I'm wondering if it's a Midwestern thing? After a quick Google search on Midwestern quirks egg bake does not appear. I'd imagine I would need to dig further into a search using words like 'traditional Midwestern foods' or 'Minnesota regional favorites'. Alas, I didn't do that. 

However, I did briefly read some impressions on our funny speech characteristics and quirky personality traits. One brutally honest review caught my eye detailing our use of the greeting "How are you?". Which, to be honest, took me until 31 years of life to really fully accept that people don't want to know your emotional state they just want you to automatically reply "Fine, and you?". Well, Mr. Scathing Review - I have a way to combat the Fine How Are You. Egg bake. 

Wednesday, December 4, 2013

Rosemary Roll & Slice Shortbread

I have about 3 or 4 cookie recipes in my regular cookie rotation. Pumpkin Spice Chocolate Chippers make it in about once or twice a year, Zucchini Chocolate Chip Cookies are made about 2 times during the zucchini months, the Chocolate Chip Cookie recipe from the back of the Toll House bag when I feel like washing dishes and eating 3 cookies after every meal and these crispity, crunchity, herby, buttery babies.

Any other cookie recipes from here on out will be completely experimental. You've been forewarned. 

Thursday, November 28, 2013

Maca Energy Truffles

It's eerily quiet in my house this Thanksgiving morning. There isn't a dish in the sink, no pots bubbling. My hair isn't piled atop my head, elbows deep into a pie crust, flour on my nose, timers beeping loudly, onion skins littering the floor below. That would be more my style. So, as I look around my utterly way too clean kitchen wondering what on earth is wrong with me I just relax and leave it to my father who is doing the cooking this year I write a grocery list and head to the grocery store! Exactly. That's what I do. I cook.

These truffles would be a great thing to un-cook for the holidays, un-cook because they require no cooking! Measure, Dump, Stir, Form into balls and eat. And I guess you might call them health food? Maca is a root that was used in ancient Peru as an aphrodisiac and mood lifter! Isn't that great? Because judging from my post yesterday, I might need a mood lift.

Sunday, November 24, 2013

Twix Bars

I love shortbread. Like, a lot. It's my downfall at Starbucks. I love it so much, it was one of my first blog posts. Something about the crunch and texture. Like kinda sandy.

Once, in line at Marshall's, I was buying shortbread because the cookies stare at you in the check-out aisle, taunting you to make an impulse buy, fueling your shopping adventures with more sugar, I asked the checkout girl if she had ever tried the shortbread that stare at her day in and day out for hours on end? Why no, she was not a fan of my beloved shortbread because they are, and I quote, "sandy" cookies.

That is what she said. I couldn't believe it. Sandy! Cookies! Never thought of shortbread in that way, but I guess she's right. Gah! But I digress. Because these sandy cookies are covered in caramel and chocolate. And that makes any sandy cookie a yummy cookie.

Friday, November 22, 2013

Bacon Bread-Crumb Topped Mac n' Cheese

In honor of my first born's birthday being today I must post a recipe that reflects him. His recipe reflection is Mac n' Cheese. Unfortunately, my desire to make every dish a culinary masterpiece is not appreciated here because the only type of mac n' cheese he wishes to eat comes from a blue box. No, I take that back, once he did eat my gourmet version. Most likely because he was starving and would've eaten anything I put in front of him, but nonetheless! I shall push forward in my mac n' cheese masterpiece culinary experiments! 

Thursday, November 21, 2013

Swedish Rye Limpa Bread

I'm not sure what Limpa means. But what I do know is that the Dassel Covenant Cookbook from 1972 had 9 recipes listed for "Limpa Bread." And as a woman who has married into Scandihoovianess I'm determined to make and love Limpa bread. Whatever that means.

Maybe another more academic type would Google about, reading all available scholarly descriptions on the word limpa. I could learn its roots and origins. Who was the first limpa maker? Why did they eat limpa? When did they eat limpa? Where did they eat limpa?

Friday, November 15, 2013

Egg Foo Young Casserole

I am so excited about this recipe!! It's one of those recipes that I've been meaning to make for about 3 years, which the can of bean sprouts can attest to, because it had been sitting in my pantry one year after the expiration date patiently awaiting to become something greater. Don't worry, no stomachs were harmed in the consumption of these bean sprouts (in my mind, canned goods never expire -- hmmm, something wrong with that?). Just these stomachs.

Tuesday, November 12, 2013

Chewy Coconut Chocolate Chip Cookies

These cookies are dangerously good. I think I will rename them to Dangerous Chewy Coconut Chocolate Chip Cookies. That will be a better descriptor for these bad boys of moist, chocolatey coconut-flecked perfection.

I'm grateful the recipe only makes 2 dozen, because that means only 24 opportunities to fall off the I'm-going-on-a-cruise-in-January-so-I-better-not-eat-24-cookies bandwagon. Or 24 minus the 4 or 5 my kids and husband eat. 

Monday, November 11, 2013

Pumpkin Cinnamon Rolls

This recipe comes from Smitten Kitchen. I'll just make that my first statement because I can't pretend to be as witty, creative or beautiful with the camera as she (but I'll try!). But she is all of those things, plus much more. Her site is amazing. If you've never been there, go there now. Her website has this feature called "Surprise Me." When I'm bored beyond belief doing blog research I sit in front of my computer like a zombie clicking "Surprise Me" over and over again, watching images of delicious food cause my mouth to water and stomach to grumble even though I just ate a whole bag of popcorn and I begin to drool. I may need an intervention. 

Sunday, November 10, 2013

Swedish Pancakes

My husband's mom is all things domestic. I worship her. I channel her. But what I find the most awe-inspiring is that she's 100% Swedish. As a child I found it completely embarrassing to be an ethnic no-name, a Heinz 57.  I wanted to proudly wave the flag of Ireland or Germany or Sweden!!  

Friday, November 8, 2013

Chili-Lime Quinoa

My day can only vastly improve after a big bowl of quinoa that has been flecked by black beans, red pepper, carrot, onion and cilantro. Which has been flavored with smokey cumin and chipotle in adobo. Then tanged up with lime juice and smoothed out with olive oil. Yes, you can have this life, too when you welcome Chili-Lime Quinoa into your day.  

Wednesday, November 6, 2013

Smoked Trout Cakes with Wild Rice

Ook. So listen. Smoked fish. And wild rice. It's happening. These were inspired by a walleye cake I had while up north (it's a term Minnesotans use for the Northern part of the state - so original) at this amazing restaurant. The fish was caught while in Door County. 

Do you know about wild rice?? My sister lives in Steamboat, CO and after she had made a Wild Rice Soup and served it for her co-workers they were all befuddled by the black flecks of chewiness. Quinoa, they guessed? Nope. Wild rice people. Know it. Eat it. Love it.

Monday, November 4, 2013

Mulligatawny Soup

Tomorrow there may be plowable snow. Plowable snow. Please, no. On the bright side my winter travel schedule is looking quite promising with a cruise to the Bahamas in January, a flight to Denver booked for February and a possible March spring break with the family. These are the things I hold onto when the words "plowable snow" are uttered during the weather forecast. 

I also hold onto soup. This version of Mulligatawny Soup is something I'd call a Grandma's version of Indian food. The recipe is from a cookbook literally called "Grandma's Best-Loved Recipes." I'm not making this up. 

Wednesday, October 30, 2013

Canning Grape Juice

My first juice making marathon has got to be the singular most loving thing I've completed for my second-born who officially drinks his weight in juice every single day. My attempts at mothering have failed. Juice Abhorrer's unite. He loves juice. What shall a conscientious mother do? Find some grape vines, pick those grapes and juice them. So tedious. So purple. E.v.e.r.y.w.h.e.r.e.  

Saturday, October 26, 2013

Pumpkin Spice Chocolate Chippers

It's Saturday. The day that Before Kids I would lay in bed watching the Food Network until about noon, maybe I'd shlub to the kitchen for a cup of coffee, but probably not. Maybe later in the day I'd proceed to browse Target for the afternoon, completely carefree, buying whatever I wanted, most likely in the accessory department. I didn't even need to consider stopping at the Jumbo Box Warehouse for gigantor boxes of garbage bags, 480 rolls of toilet paper and the largest jug of dish soap known to man. Before Kids the afternoon would proceed into an evening of possibly dancing, maybe dinner, most definitely high heels. And Sunday would be cookies. An afternoon of cookie baking. Something like these Pumpkin Spice Chocolate Chippers. You can consider these health food cookies because they have pumpkin. That's Becki Eating Math. See? It's simple: pumpkin + whole wheat flour + coconut oil - sugar = health food cookie. 

Friday, October 25, 2013

Raw Kale Salad

I've hit a blogging wall. I don't know what to write. When I cook I forget to click pictures. I eat every finalized dish without snapping a photo. Even if I do snap a photo, I hate the photo. I'm a half-ass. I suck. And then there's kale. Which is suppose to make you think you don't suck, because you feel smart eating kale. Like you know something everybody else doesn't. 

Friday, October 18, 2013

Maple Coriander Chicken Skillet

My kids are gone. For two days. I have nothing to do. Gone. Do I seem lost? Kind of, but not really. Just a tad. After a blissful morning of no one peeking up at me in the dark of 6:30 am or someone shouting from their crib: MAHHHHHOM! GET ME OUT OF HERE! I'm feeling ready to conquer anything!

Try cleaning the toy box out with the little hands peeking in saying: YOU CAN'T GET RID OF THIS!!! Oh, this McDonald's toy that you played with once and does nothing? Yeah, that one! You can't get rid of that! Oh, but you're not I'm going to!!! Then I'm going to cook a beautiful dinner for Travis and I, like Maple Coriander Chicken Skillet, sit in peace while leisurely eating and I'm going to seriously relish every second and I'm going to miss you so much.

Wednesday, October 16, 2013

Chia Coconut Energy Bites

CHA! CHA! CHIA! Oh, that was just too easy. And ridiculous. I'll resort to blaming the cocktail. There's something about sipping Rum Chata over ice while composing a blog post that is so...well...creamy. Have you tried Rum Chata yet? It's an oh-so-creamy rum-infused liqueur that has a slight hint of cinnamon and it's made in the Midwest! Rum...made in the Midwest. Yes, please!

You know what else I've been sipping on this past weekend? Wait for it...homemade apple and grape juice! I know! You are slightly dumbfounded right now. Me, too! Homemade. Apple. Juice. All of you with juicers can stop snickering now and welcome me to your world.

Tuesday, October 15, 2013

Almond-Parmesan Crusted Walleye

I need you to make this walleye now! It is sooo good. No restaurant could ever come close to this. Out of this world unbelievable. So crunchy, so flavorful, so absolutely, unbearably delicious. You will never crust a fillet of walleye the same again. Ever.

Minnesotans adore their walleye. Its kinda like the most prized fish to catch when you're out on the lake. Something about the fish being an elusive species. Makes it more exciting when you reel one in. And, for me, the texture of walleye has got to be the best out of all the Minnesota lake fish. Bass, Northern Pike and Blue Gills all have that mushy texture, walleye is definitely a firmer fish. Let's get cooking!

Thursday, October 10, 2013

Pumpkin Oat Smoothie

People are having babies all around me. Precious little bundles of red, mushy skin smelling like something that could never be bottled, but everyone wants to try. Of course, I want to cook some love for all involved. Families that have added +1 to a family of seven and a +1 to a family of five = 14 mouths I get to feed with carefully planned recipes, hours of cutting and chopping behind my cutting board, and delivered right to their front door. Isn't that so Minnesota Nice? What to make? Oh! I'm so excited! 

Tuesday, October 8, 2013

Crockpot Applesauce

How is it that being home one day with my children after a 3-day blissful vacation with my handsome husband has me wishing I was highly medicated in a psych ward? Not really (OK, yes, really - but I think that's insensitive to say, but now I've said it), I imagine psych wards are a horrendous place I shan't joke about, but recently I'm hyper aware of women locked up in institutions after reading this book

Seriously thought provoking. Makes one feel a lil' bit more grateful, for about 3 seconds...then I look at my two year old's work of art and come back to my current reality. The reality of two huge piles of sandbox dirt on the carpet of my bedroom floor. Carpet. Bedroom. Floor. 

How does he do that? Three floors up from ground level. Why does he do that? Because he's two? How does he sneak by me? If you have enlightenment to any of the above or how to discipline a two year old we need to have virtual coffee, stat. Until then, I'll just be feeding the demon child two year old this crockpot applesauce. 

Friday, October 4, 2013

Roasted Turnip Fries

The lowly turnip. Poor dear. When do you ever cook with turnips? I can't say I'm one to chose them at the grocery store, the only other time I've considered a turnip is in chicken stock. But upon the arrival of the purple gems in my CSA box I was forced into turnip submission. After a quick web search on turnips (and I mean quick - can't say much caught my attention), I decided to roast them. What root vegetable doesn't taste infinitely better roasted? This is a root vegetable, isn't it? 

Tuesday, October 1, 2013

Pumpkin Spice Pancakes

Do you ever come across a recipe and totally disregard it because you think it doesn't follow your flavor profile, might be too time consuming, or whichever mood you find yourself in at the moment just has you disregarding delicious recipes that you should otherwise consider? That was this recipe for me.

My sister-in-law was drooling over the recipe in Saveur magazine and I wanted to drool, too. However, the drool just didn't flow, but ever the competitor, I knew I had to make said recipe because I needed to be first to eat the drool-worthy creation.

 I'm not sure if my sister-in-law ever got around to making Pumpkin Spice Pancakes, but I finally did. And the household applauded. Something about my house being a routine pancake house. Needless to say, Pumpkin Spice Pancakes are whipped up in my kitchen several times during the fall season. I hope the same for your kitchen.

Sunday, September 29, 2013

Coffee Toffee Cookie Ice Cream Cake

OK. You have to make this cake right now before it gets too cold outside and all you crave is pot roast and chicken & dumplings. In Minnesota today you may have believed it was hot enough outside to consume an ice cream cake. Mmmmmhmmm, Minnesotans talk about the weather all the time. Cuz it's zany and unpredictable and it's our birthright. But I digress... cake! You must eat this. Its as simple as making cookies (you can make cookies, right?) and scooping ice cream (I know you can do that!).

Friday, September 27, 2013

Tomatillo Salsa

My CSA cup runneth over this month with tomatillos, red, yellow, and orange tomatoes, eggplant, kohlrabi, basil, turnips and kale. You shoulda seen me haulin' that box to the car - who needs Bodypump?

I've never been inclined to cook with tomatillos and that is why I absolutely adore being part of a CSA. I'm challenged to think outside of my box and do something I've never done before. I'm thinking this salsa will be the base of a chicken or pork stew/crock pot dinner later this week. Yum? I hope so. 

Thursday, September 26, 2013

Cold Beet & Bulgur Salad

This posting is the biggest un-recipe I've ever posted. Its not really a recipe, its more of a way to use up vegetables and other odds n' ends in the refrigerator. After I haphazardly decided to un-thaw 4 cups of bulgur, there sat the bulgur, waiting, wanting. One cup of bulgur consumption later I'm left with 3 cups of bulgur. Bake bread? Too busy. Make soup? Too many leftovers. Toss with beets? Yes! What pairs deliciously with beets? Carrots, celery, green onion, orange juice, walnuts and feta, that's what! 

Wednesday, September 25, 2013

Blueberry Muffins with Sage Essence

Can you have enough blueberry muffin recipes? I think not. It's such a classic combo, but now with a twist - Sage. The sage in this muffin is very subtle, hence "essence" in the recipe title. The sage give the muffins a slight earthy flavor. Very fabulous. Yes, a muffin can be fabulous in my world. 

Monday, September 23, 2013

BBQ Spareribs

If you live in Minnesota the weather comes up in almost every conversation with friends, neighbors, teachers, fitness instructors, you name it. We talk about the weather - it's our thing. Our weather has extreme changes in temperature and atmosphere, one day it will be 55 degrees, windy and cold and the next its 85 and sunny, the hottest, most humid day you can imagine. Its a whirlwind of confusion and oddness and I think that's why we love to debate on the weather here in the good ole' Twin Cities.

Anyway, what got me started on today's weather rant is because it's absolutely gorgeous in Central MN today. Lovely day. Sunny, breezy, crisp and delicious. A day that inspires a charcoal grill, unfortunately, it's Monday so no one really wants to "fire up" the charcoal grill after a long day of work, but I know what you could do...Get yourselves some ribs for a Saturday grill-fest and think about firing up the grill until Saturday (because that will make your week go by so much faster - insert facetious tone here). Yeah, good plan.

Sunday, September 22, 2013

Corn Chowder

My overabundance of sweet corn has turned into chowder. I'm a tad late posting a corn recipe mid-September...I made this a little over 2 weeks ago, but I somehow think that people are still eating corn from their gardens. Thus, they must be getting sick of corn by the middle of September and need a good chowder recipe. How's that for justification?

Like most recipes I create, this one was born after a web search gave me Tyler Florences' version (bacon-less) and Saveur's version (bacon-ed up). I obviously had to have bacon in my chowder, so I've made a hybrid of both of the recipes. 

Wednesday, September 18, 2013

Herb-Marinated Shrimp Wrapped in Basil & Prosciutto

Things I shouldn't do: 

1. I shouldn't blog while hungry. Always ends badly. Think me in the pantry eating Swedish fish and Pirate's Booty (yes, I have a 5 year old).

2. I shouldn't shoot my blog photos while hungry. Always ends with photos that are not as beautiful as I would hope for. Photos that are passable (today's photos), but kinda sloppy because all I wanted was to consume the photo's subject.

Things I should do:

1. Find out why peanuts keep coming out of the washer at the end of each cycle. My children don't eat peanuts. I don't store them in my pockets. I don't have a pet elephant. Strange.

2. Cook more things on skewers. Or "kabobs" as us Midwesterners call it.

3. Make more should and shouldn't lists.

Tuesday, September 17, 2013

Oven-Roasted Tomatoes

Summer is coming to an end...hurry and preserve all you can! Especially tomatoes. Because tomatoes at the grocery store during a Minnesota winter taste like mealy, mushy, watery, unflavorful disgusting-ness. And that is something you do not want. Ever.

The term recipe is a loose term here. Not really a recipe at all, I'd say. More of a technique, a method, a fun way to make your house smell delicious beyond compare. There are no measurements in this recipe, which you may love or hate. Its one of those toss this in, toss that in kind of thing. You just have to feel the tomato love.

Thursday, September 12, 2013

Sweet Corn Pancakes

Yesterday I wanted to kill somebody. Like real homicide. CSI: Minnesota. Today I had my first experience with coding HTML. And coding HTML incorrectly completely ruins your whole blog layout which in turn makes you start crying and beating your head with the sides of your hands because you have no idea what you did or how to change it back makes your life difficult.

Being a blog novice I haven't yet fully realized the consequences of changing formatting, dabbling with the layout, or messing with the HTML. Key words: haven't fully realized - until yesterday.

Tuesday, September 10, 2013


If you do nothing else meaningful in your life this week other than eat this gyro your life will suddenly be meaningful. Your life will be utterly fantastic. Downright joyous.Your life will be...actually it will be none of these things. You'll be the same person you were before you ate the gyro, only fuller. Sorry. I tried. But you should still make these for dinner! Lamb! Say it with me: LAMB!

Monday, September 9, 2013

Muffin Tin Quiche with Sun-Dried Tomatoes and Cottage Cheese

Do you need breakfast ideas for busy mornings? Mornings that you seriously couldn't fathom conversing with anyone, but you're forced into conversation because two little beings are asking to be fed and clothed and for some odd reason don't understand mime? They don't understand that talking is not allowed until

Friday, September 6, 2013

Margarita Pie + Door County

This week has been absolutely wonderful for my soul and being! Back to school has got probably all parents leisurely sipping coffee in luscious peace and quiet wondering why they need to have summer vacation anyway to be the best time for all parents. Having a kindergartner had me feeling like a back to school newbie. Watching my son get on the bus for the first time was a roller coaster of emotions, but I've stabilized and processed this new experience and feel just great! The cliches are true, they grow-up so fast. Bittersweet. 

Wednesday, September 4, 2013

Grilled Tofu with Wasabi Honey Glaze

In my quest to make you believe (and maybe myself, too) that I have a somewhat healthy way of cooking and eating - which I'm totally failing at because apples are not healthy when you eat them with cream cheese - I present to you (if there even is a "you") tofu. However, tofu is not really healthy at all. Tofu is made of soy and I think soy is actually bad for you. Something about it disrupting your endocrine system. Hormones going berserk. So in an ever-failing quest to be healthy, I give up. Tomorrow I'm posting something about mixing sugar with sugar and topping it with white flour and chocolate chips. Not really. But close. 

Monday, September 2, 2013

Creamy Caramel Fruit Dip

Welcome fall.  I know, I've been whining about summer leaving, but doesn't every woman have the right to change her mind? Yes, we do. Its chilly here in Minnesota today - so fun to pull out the boots. A lovely Labor Day celebration at Dassel's Red Rooster Days. I wish I had remembered my camera to document 3000 pounds of chicken atop charcoal. I'm questioning that number, but it sounds like the right amount if I were to guesstimate how many chickens are needed for everyone in Dassel to eat half a chicken per person.

Friday, August 30, 2013

Crepe-Style Waffles

Eating waffles and pancakes at our house has become routine. I never thought I would be that mom. The routine pancake mom. Just kidding. There is no such thing as a routine pancake mom. Just a robot who lives inside of me. Kidding again. I never imagined just how much children can love pancakes. I'm personally more of a french toast gal. Crispy on the outside, moist and chewy on the inside. Don't get me wrong, my kids like french toast, but pancakes and waffles are on another level. So to prevent kitchen boredom I'm always mixing up some new pancake recipe. Like this one I found in a church cookbook from the seventies.

Wednesday, August 28, 2013

Charred Tomato Sauce with Fennel

Don't leave me summer! NOOOOOOOOO.  Don't. Leave. Me. I will bottle you up and put you in wonton skins. I'll make you into cookies and bread. I'll blanch you. I'll char you into this sauce. But you'll still leave me. Does anyone want summer to leave when you live in the frozen tundra of Minnesota? Uh, no.
But let's stay positive! Tomatoes. On the grill. This is a perfect end of summer recipe. Grab a huge box of tomatoes when you head down to the farmer's market this weekend, some herbs, onion, garlic, and a carrot. You could leave the carrot out, I just threw it in because it looked lonely in the fridge. The recipe below is for only 20 ounces of sauce (about 2 batches of bolognese sauce), but you could easily triple or quadruple this baby!

Monday, August 26, 2013

Edamame and Pork Fried Brown Rice

Stir-fry is always one of my favorite meals to make. All those odds n' ends in the fridge get used up, its on the table in a flash, usually full of vegetables and clean-up is relatively quick. Unfortunately, stir-fry is too exotic for my 5 year old to eat, so I just deconstruct it for him. He gets rice, veggies and whatever protein is going into the wok - all not touching each other. I'm not a short order cook! Or am I? Sigh. 
Here is napa cabbage from my CSA which was still fresh after almost a month in the crisper. I love things that last a month in the fridge without rotting. Rotten food is so un-cool.