Guy Fieri’s Taquitos

One of the things that I made while on my blogging hiatus. The recipe can be found here: Guy Fieri’s No Can Beato This Taquito The recipe is pretty labor intensive (lots of different preparatory and assembly steps), but they are awfully tasty. These were a bit hit with the kiddos and could easily be … Continue reading “Guy Fieri’s Taquitos”

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One of the things that I made while on my blogging hiatus. The recipe can be found here:
Guy Fieri’s No Can Beato This Taquito

The recipe is pretty labor intensive (lots of different preparatory and assembly steps), but they are awfully tasty. These were a bit hit with the kiddos and could easily be adapted to suit your taste, (your kids don’t like red peppers? just leave ’em out!) once you learn the technique (similar to making enchiladas). Next time, I’m going to have the kids help me roll ’em up.

Guy’s show is really entertaining to watch. He’s like a male version of Sandra Lee (I think). His set is very thoughtfully decorated and each show includes a cocktail. Of course, his set is decorated with a pool table, full-on bar, large flat screen TV and a couple of loafing friends, but still….thought has been put in.

We have NOT fallen off the face of the earth!

VERY sorry for the delayed absence (again!). Spring just always seems to be a SUPER busy time for me. For some reason, every extracurricular event, elective class, or sports activity that the children are involved in seems to require some end-of-year culminating event, performance or open house. It’s a fun time of year, but yikes…musicals … Continue reading “We have NOT fallen off the face of the earth!”

VERY sorry for the delayed absence (again!). Spring just always seems to be a SUPER busy time for me. For some reason, every extracurricular event, elective class, or sports activity that the children are involved in seems to require some end-of-year culminating event, performance or open house. It’s a fun time of year, but yikes…musicals and field trips and recitals, oh my!

So here’s what we’ve been up to:

We had a recent health scare with Girl. She was having persistent pain just below her left knee. When it didn’t go away after a couple of weeks, we took her into the pediatrician, who said it would likely go away in a couple more weeks and to let her know if it didn’t. Well, it didn’t, so the pediatrician ordered an X-ray. When she called back with the results, she said that the radiologist saw something called Slipped Capital Femoral Epiphysis (SCFE). I had no idea what that was, but I knew that the pediatrician wanted us to see an orthopedic surgeon (RIGHT AWAY). When I called the orthopedist (the same office that fixed Boy’s broken arm last year) and told them the diagnosis, they told me to bring Girl over right away and don’t give her anything to eat, in case she ended up having surgery that afternoon. When I heard that, I almost passed out. And then I googled. That was a big mistake, because when you read things like this….

“Almost all children with the condition have surgical treatment, and most do well. Some, however, develop problems due to the disease. One foot might point outward more than the other, or one leg may be slightly longer than the other. Blood may stop flowing to the top part of the thighbone. Children’s hips may be stiff, and they may be more likely to develop arthritis at an early age.”

…you tend to panic, but we got her to the orthopedist, who said that the radiologist had been overly cautious, not wanting to miss anything (SCFE can be a side effect of a medication that Girl takes, so the radiologist knew to look for it, or the pediatrician had told him to look for it, I guess). It turns out that she did NOT have SCFE, thank goodness, but just has a specific type of tendinitis (Osgood-Schlatter) in her knee that will require rest, ice, Motrin and physical therapy for a few weeks. She is already doing much better, so we are VERY relieved. Something that can be cured with Motrin and ice doesn’t scare me. MUCH better than surgery. She has two roles (Napthali and Judah) in her school’s upcoming production of “Joseph and the Amazing Technicolor Dreamcoat”. I’m in charge of costumes. She also recently helped me paint the laundry room:
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(She has gotten contact lenses since this photo was taken.)

More news:
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Boy has BRACES! He’s had just these front brackets on for a couple of weeks and will get a “palatal expander” tomorrow. He’ll have that for about 3 months. I’ve heard it’s painful and has to be tightened with a little key every day, but I haven’t told Boy that yet. If any of you parents have had experience with one these things and have any food suggestions (seems like EVERYTHING would get caught in there!) or pain relief tips, please let me know. After the expander, he’ll have full braces for about 2 years. Poor kid. He actually likes them, though, and his buddies are now calling him “Bling Man”. He also recently competed in a “Math Pentathlon” and has started playing the guitar. He can already do a VERY basic version of the Rolling Stones’ “Paint It Black”. His grandfather is so proud (and so are we).

We also had a visit over Spring Break from our very best friends. They have a daughter Girl’s age (12 – they’ve been buddies since preschool), a son Boy’s age (10 – they’ve known each other since they were in diapers) and their youngest daughter (also one of Girl’s very best friends) is 9. We took them here:

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and here:

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Also:
My grandparents have moved to town! We have been asking/inviting/pleading/begging them to come to Austin for a while now, and they finally found the right place and jumped on it. They are about 15 minutes from where we live now (they were previously about 4 hours away) and 5 minutes from where my parents live, so we have been helping them get settled: setting up bed frames and assembling computer desks (a new computer, too!) and getting them established with new doctors, etc. Their new home is lovely and has wonderful amenities. We are THRILLED to have them so close by and we are really enjoying our frequent visits.

So, that’s a “catch-up”. I have been cooking and taking photos this whole time and will be uploading new photos and posts soon.

Pear Croustade

Yes, C-R-O-U-S-T-A-D-E Language of Origin:French Definition: a crisp shell (as of toast or puff pastry) in which to serve food Girl never ceases to amaze me. If it had been me that had been eliminated from a spelling bee on the word “croustade”, I never would have wanted to hear that word again, much less … Continue reading “Pear Croustade”

Yes, C-R-O-U-S-T-A-D-E
Language of Origin:French
Definition: a crisp shell (as of toast or puff pastry) in which to serve food

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Girl never ceases to amaze me. If it had been me that had been eliminated from a spelling bee on the word “croustade”, I never would have wanted to hear that word again, much less EAT one. But Girl, well, she never wants to pass up an opportunity to learn about something new, so she actually asked me to make her a croustade after her experience.

I found this recipe on Epicurious that looked pretty simple and tasty. It was VERY easy and quite yummy. All of us liked this a lot, even Boy, who does not normally like fruit desserts. It was great when it was still warm, with some ice cream.

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Before baking.

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After baking.

Why I Spent My Morning Bathing a Cat…

1. Girl’s cat has very long hair. Long hair that gets tangled. And matted. And greasy. Cat grooming costs $150. And involves a 20-minute car ride with a cat that HATES car rides. 2. THIS is our current “entertainment center”. No, really! 3. I had something more like THIS in mind. But something like that … Continue reading “Why I Spent My Morning Bathing a Cat…”

1. Girl’s cat has very long hair. Long hair that gets tangled. And matted. And greasy. Cat grooming costs $150. And involves a 20-minute car ride with a cat that HATES car rides.

2. THIS is our current “entertainment center”.
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No, really!

3. I had something more like THIS in mind. But something like that costs as much as my first car. No, really!

So, since every penny that crosses my palm for the foreseeable future is already spoken for, I decided that I could bear to wash a cat to enable myself to get rid of all of those ugly cords (or at least hide them). It really wasn’t THAT bad. She quit making the “I am in fear for my mortal soul” noises after the first couple of minutes and I only have a couple of scratches on one wrist. I did worry that the checker at Costco thought I was a “cutter” when she saw them today, but, of course not! I’m perfectly normal: I’m not a cutter, I’m just a cat bather! Oh, wait…

The great thing is that we got this photo:
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This is what she normally looks like:
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Chicken Reggiano (Parmigiano Crusted)

2 boneless, skinless chicken breasts pinch of salt 1/4 cup all-purpose flour 1 egg, lightly beaten (or 2 egg whites, if you’re trying to be virtuous) 1 and 1/2 cups freshly grated Parmigiano-Reggiano cheese 1/2 cup olive or canola oil Place the egg, flour and cheese into 3 separate small, shallow bowls. Cut each chicken … Continue reading “Chicken Reggiano (Parmigiano Crusted)”

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2 boneless, skinless chicken breasts
pinch of salt
1/4 cup all-purpose flour
1 egg, lightly beaten (or 2 egg whites, if you’re trying to be virtuous)
1 and 1/2 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup olive or canola oil

Place the egg, flour and cheese into 3 separate small, shallow bowls. Cut each chicken breast into two pieces. Gently pound each piece of chicken with the flat side of a mallet until it is a uniform thickness. Sprinkle salt lightly over each of the (now 4) pieces. One at a time, dredge each piece of chicken in the flour until lightly coated, then in the egg until it’s covered and then, lastly, into the cheese, patting the cheese gently into the chicken until thoroughly coated. Set aside on a plate.

Heat the oil in a large, flat-bottomed pan over medium to medium-high heat. Add the chicken breasts and cook until completely browned. Turn over and cook on the other side until cheese has crusted and chicken is cooked through. BEWARE: This chicken has a tendency to stick pretty badly to the bottom of the pan. Make sure that you have a good layer of oil and that the pan is hot enough. Be patient as you try to turn it: the cheese will stick when it first starts to cook and melt, but as it crusts over and gets more done, it will start to release.

I served this over a bed of sauteed spinach, with some buttered, herbed (mixed in Italian seasoning) brown rice on the side.

This was a BIG hit with all of us and will definitely earn a place in the regular rotation.

Customizable Muffins

Customizable Muffins 1 and 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup white sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 egg 1 1/4 cup milk 1/4 cup canola oil 1/2 tsp. McCormick Vanilla Butter & Nut extract 1 scoop ground flax seed Preheat oven to 400 degrees. Mix all dry … Continue reading “Customizable Muffins”

Customizable Muffins

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1 and 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1 1/4 cup milk
1/4 cup canola oil
1/2 tsp. McCormick Vanilla Butter & Nut extract
1 scoop ground flax seed

Preheat oven to 400 degrees.

Mix all dry ingredients (flours, sugar, baking powder, flax seed, salt) together. Stir all wet ingredients (egg, milk, oil, extract) together. Pour the wet ingredients into the dry ingredients and blend until just barely combined. Add your choice of ingredients (see list below). Pour into paper or foil-lined muffins tins and bake for about 20 minutes. This only makes 12 muffins, but it doubles easily.

Possible Stir-in Ingredients:

Chopped Banana
Chopped Apple
Chopped Nuts: Pecans, Almonds, Cashews (maybe even pine nuts?)
Chopped Dried Fruit: Raisins, Apricots, Cherries, or Cranberries (soaked beforehand in a little water to soften them, if you have time)
Poppy seeds
Grated citrus peel
Cinnamon
Blueberries or cranberries (fresh or frozen, thawed)
Peanut butter
Chocolate Chips (regular or mini-sized) or mini M & Ms
Granola
Shredded Coconut
Jelly or Jam (fill cup halfway with batter, spoon in a dollop of jam and then cover with more batter for a jam filling, or put a dollop on the very top of the batter before baking)

This batch didn’t turn out particularly picturesque, but they were quite tasty. Usually when I make these with kids, I give each kid a smallish mixing bowl with some batter in it and let them add their own ingredients before pouring their completed batter into the muffin cups. But when I made these with Boy and Girl and 2/3 of their cousins today (boy cousin C was sick today and couldn’t come), the kids had expressed some interest in making more than just one combination of ingredients and I had some cute heart-shaped disposable foil muffin cups that I wanted to use up, so I poured a bit of batter in each foil cup and then let the kids stir it together before baking. Funny thing is, they forgot about different flavors and make each of theirs the same (each kid made 4 muffins), so if I do this again, I will go back to the original method. I highly recommend coming up with some way (Post-Its, sticker labels) to mark which tins belong to which child if you are making these with a group of kiddos.

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A word on ingredients and practicality:
You’ll need to strike your own balance on ingredient prep for these muffins. It’s a pain to drag EVERYTHING out of your pantry and fridge to set it up for the kids to browse through (I usually put each ingredient in a small bowl with a soup spoon to pour it into the batter with), BUT I do find that they are more likely to add more of the healthy ingredients if there are more there for them to choose from. If there are only 1 or 2 ingredients, they’ll have a tendency to just use banana and chocolate chips, but if there’s a smorgasbord, I find that the kids are more likely to try a greater variety of combinations (and probably end up with a healthier muffin). Know your audience and prepare accordingly. Don’t spend 10 minutes grating orange peel if you know that no one will use it.

Some yummy combo suggestions:
Peanut butter and banana
Peanut butter and jelly (natch)
Lemon peel and poppy seed
Orange peel and cranberries
Blueberry and banana
Blueberry and lemon peel
Peanut butter and chocolate chip
Banana and Nuts
Apple, Cinnamon and Nuts

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Cousin J and Boy

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Cousin A and Girl

Pistachio French Macaroons (Macarons)

Yum. These are definitely going to be among my favorite flavors. The pistachio extract was a bit of a pain to find and took a while to be delivered, but it’s definitely essential. I ordered two different kinds to compare and contrast. They are similar in flavor, but the one from Jacksonville Mercantile is clear … Continue reading “Pistachio French Macaroons (Macarons)”

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Yum. These are definitely going to be among my favorite flavors. The pistachio extract was a bit of a pain to find and took a while to be delivered, but it’s definitely essential. I ordered two different kinds to compare and contrast. They are similar in flavor, but the one from Jacksonville Mercantile is clear and the one from Spices, Etc. is yellow-ish in color, so if you’re going to be baking something that is NOT going to end up being colored green, that might matter to you.

Sometime soon, I will type up my adapted version of this recipe, but it’s getting late tonight. I started out with the basic Martha Stewart recipe, but I used pistachios instead of almonds. Unless you’re lucky enough to find pistachio meal, you’ll need to grind the pistachios in the food processor yourself (be sure to start with UNROASTED and UNSALTED ones, and BEWARE: they’re not easy to find). Grind them with the powdered sugar, so that you don’t end up with pistachio butter. In both the meringues and the buttercream, use half vanilla extract and half pistachio extract (the pistachio extract is VERY strong, so I think it would be too much on its own, at the full recipe amount). I added a few drops (about 4?) of Leaf Green gel food coloring to both the meringues and the filling. I used Americolor brand, but any brand of gel will do. I prefer the gel because it’s very concentrated. You don’t need to use as much and it doesn’t mess with the consistency of your final product. I did find that the tops of the meringues browned a bit and it wasn’t quite as obvious, from the top, that they were supposed to be green, rather than just toasted, but they still looked green on the sides and the insides. I am going to try another batch soon, without the food coloring, because one of my guinea pig taste-testers has an allergy to the Yellow #5 dye that is an ingredient in the green dye.

These were YUUUUUUUUUUUUUMMY!

Chai French Macaroons (macarons) with Matcha Green Tea Filling

For this version, I used the original basic recipe, but bumped up the level of Chai spice to 1 tsp. and added some Matcha Green Tea (about 1/2 Tbsp.) to the meringue buttercream. The Chai flavor was EXCELLENT, but the green tea flavor really wasn’t noticeable. It gave the filling a beautiful green color, but … Continue reading “Chai French Macaroons (macarons) with Matcha Green Tea Filling”

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For this version, I used the original basic recipe, but bumped up the level of Chai spice to 1 tsp. and added some Matcha Green Tea (about 1/2 Tbsp.) to the meringue buttercream. The Chai flavor was EXCELLENT, but the green tea flavor really wasn’t noticeable. It gave the filling a beautiful green color, but didn’t have much of a green tea flavor. If I make these again, I will bump up the amount of tea in the filling. The Chai flavor may be too strong for this combination. The Chai meringues might be better with plain vanilla flavoring. The Matcha filling might be better with plain vanilla cookies, too. Obviously, I’m going to keep experimenting with these for while – I’m not sick of them yet! Many thanks to my friend Jennifer and her family, to my parents and to Boy’s 4th grade class for being my taste-tester guinea pigs.

Pork Medallions with Creamy Mustard Sauce

Yum. I’ve made these pork medallions before, but decided to try them with this mustard sauce, this time. Some penne with pesto and asparagus on the side. A HUGE hit with everyone. For the pork, I used half regular breadcrumbs and half panko and mixed in a bit of Baby Bam seasoning. I also salted … Continue reading “Pork Medallions with Creamy Mustard Sauce”

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Yum. I’ve made these pork medallions before, but decided to try them with this mustard sauce, this time. Some penne with pesto and asparagus on the side. A HUGE hit with everyone. For the pork, I used half regular breadcrumbs and half panko and mixed in a bit of Baby Bam seasoning. I also salted the medallions a tiny bit before breading. For the cream sauce, I used chicken stock instead of wine and half-and-half instead of whipping cream. I also omitted the basil and dill, since we would already be having so much basil in the pesto. Dee-lish.