lara – Page 58 – Feed Your Kids

Pimiento Cheese

2 cups grated cheddar cheese (mild or sharp, your choice. I usually use the organic cheese, without artificial colors, so the finished product is very light in color) 3/4 cup mayonnaise (good quality, like Hellman’s) one little sprinkle each: dry mustard powder, paprika, sugar, salt and pepper 1/4 tsp. white vinegar one small (2 oz) … Continue reading “Pimiento Cheese”

2 cups grated cheddar cheese (mild or sharp, your choice. I usually use the organic cheese, without artificial colors, so the finished product is very light in color)
3/4 cup mayonnaise (good quality, like Hellman’s)
one little sprinkle each:
dry mustard powder, paprika, sugar, salt and pepper
1/4 tsp. white vinegar
one small (2 oz) jar diced pimientos, drained
1 Tbsp. very finely minced white onion

Stir all ingredients together. Will keep for about 5 days in the fridge. Good on crackers or celery, as a sandwich. I came across a recipe recently for pimiento cheese rolls that I may try soon – sounded interesting, maybe for a brunch?

Oobleck

Inspired by the Dr. Suess book: Bartholomew and the Oobleck. Boy and Girl have both done this activity in various classes over the years and loved it. I cleaned out my pantry over the weekend and discovered that I had an extra box of corn starch, so I let them have at it! Clean Pantry: … Continue reading “Oobleck”

Inspired by the Dr. Suess book: Bartholomew and the Oobleck.
Boy and Girl have both done this activity in various classes over the years and loved it. I cleaned out my pantry over the weekend and discovered that I had an extra box of corn starch, so I let them have at it!

Clean Pantry:

Oobleck:
In a large bowl, gently mix 12 drops of food coloring and 1 cup of water. Carefully pour (don’t splash!) in one 16-oz box of corn starch and gradually add 3/4 cup more water, mixing from the bottom up with your (or your child’s) hands until the consistency is “gloopy”. Try quickly and gently pressing your fingers across the top surface – they won’t be able to go in, but if you push more firmly and slowly, they will – weird! This is great fun for kids, but be careful with the leftovers – do NOT put them down your pipes. We rinsed off the utensils and bowls (and hands) outside with the hose.

Obviously, Girl and Boy had fun with this stuff:

Confetti Pancakes

Not exactly an original recipe, since I use a mix for my pancakes, but I thought these just looked pretty. My favorite mix is Krusteaz Buttermilk, which I buy in a MONGO bag at Costco. I like this mix because it turns out well and is tasty, even though all you have to add to … Continue reading “Confetti Pancakes”

I don’t remember where I found the candy-coated mini chocolate chips that I used in this batch of pancakes (maybe here?), but I can’t find them anymore. If anyone knows of another source for them, please let me know. I don’t mix them into the pancake batter (I discovered that the candy coating runs and makes an unappetizing rainbow streak in the batter), but sprinkle them onto each pancake right after it’s poured on the griddle. To make the cute mini-sized pancakes, I pour the batter onto the griddle from a measuring tablespoon. For REALLY small ones, use a measuring teaspoon. Be prepared to turn those FAST.

Pancake tip, for those that haven’t made them frequently: your pancakes are ready to turn when the tops are covered in air bubbles.

Mayocoba Bean Soup

2 cups dried mayocoba (also called azufrado) beans 2 Tbsp. olive oil 1/2 of a large white or yellow onion, finely chopped 1 large bell pepper, diced 5 garlic cloves, pressed or minced 1/2 cup celery, finely chopped 1 cup carrots, chopped 1/2 tsp. dried oregano a small sprinkle (1/4 tsp?) ground cumin 1 tsp. … Continue reading “Mayocoba Bean Soup”

2 cups dried mayocoba (also called azufrado) beans
2 Tbsp. olive oil
1/2 of a large white or yellow onion, finely chopped
1 large bell pepper, diced
5 garlic cloves, pressed or minced
1/2 cup celery, finely chopped
1 cup carrots, chopped
1/2 tsp. dried oregano
a small sprinkle (1/4 tsp?) ground cumin
1 tsp. chili powder
4 cups (or perhaps a little more) chicken stock
salt and pepper to taste, or a sprinkle of Baby Bam seasoning

Optional: a sprinkle (1 tsp.?) dried epazote, if you can get your hands on some. You (and your loved ones) will thank me later.

Cover the beans with water and soak for 24 hours, draining and rinsing the beans and replacing the water frequently (3 or 4 times) during that time. After 24 hours, drain and rinse beans a final time and then put them in a large stock pot. Add chicken stock, chili powder, oregano, cumin and epazote (if using) and begin to cook over medium-high heat, covered, stirring occasionally.

Heat oil over medium-high heat in a very large saute pan. Add garlic, onion, bell pepper, carrot and celery and cook, stirring frequently, until vegetables are softened. Add vegetables to the beans in the stockpot and lower heat to a simmer. Simmer, covered, for at least an hour, stirring occasionally, until beans are tender, adding more stock, if necessary.

If desired, you may puree the soup to make a thicker, creamier soup, or you may serve it as is. We chose to puree part of it with a submersible blender, but still leave some beans intact. It turned out pretty thick, more like a stew, but we enjoyed that. I you want it “soupier”, then just add a bit more stock during cooking.

The verdict: pretty yummy and would work with almost any kind of beans. Would also be good with some diced ham or shredded, cooked chicken added to it at the end.

Born to be Spoiled

Boy was out of school today, so came with me to pick up my car, which was being serviced, and to turn in the loaner car. The shop where I take my car has a very nice customer service lounge (waiting area for suckers that didn’t remember to reserve a loaner) that has a large TV, drinks, snacks, free newspapers, etc. Boy has been to this place before and remembered where the room was, so he trotted off in that direction while I was turning in the loaner keys, paying for the work and waiting for the runner to retrieve my car. When they brought my car around, there was still no sign of Boy, so I went to the lounge to look for him. As soon as I turned the corner and entered the room, I saw two skull-and-crossbone-themed flip-flop clad feet dangling from the massage chair, vibrating away, in one corner. I looked up to see the owner of the feet happily munching away at a pack of Pringles and slurping on an ice-cold water bottle. I really wish that I had had my camera with me.

Baked Spaghetti Casserole

This recipe was adapted from one published in Southern Living magazine MANY years ago – so long ago that I don’t remember what year. It’s definitely a kid-pleaser and is actually not bad for adults, even though we’re really NOT the kind of people that normally use canned cream soups. The recipe originally had pimiento-stuffed olives in it, but I’m the only person in the family that likes green olives (Boy likes black ones), so I left those out. This is a horrible photo of the casserole, because it was taken when we ate the leftovers the next day. I initially made the casserole for Boy and Girl to eat with the babysitters while Hubby and I went out for an early celebration of his birthday, so I wasn’t here to take the photo when it was fresh out of the oven, but we heard laudatory reviews!

Baked Spaghetti Casserole

1 1/2 pounds ground beef
1 green bell pepper, chopped
1 medium white onion, finely chopped
1/2 cup finely chopped celery
2 garlic cloves, pressed
1 can cream of mushroom soup, undiluted
3/4 cup water
1 16-ounce can tomatoes, undrained and chopped
2 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 8-ounce package spaghetti, uncooked
2 ounces cheddar cheese, cut into 1/2 inch cubes
3/4 cup (3 ounces) shredded cheddar cheese

Cook first 5 ingredients in a large saucepan or stockpot, stirring until meat crumbles; drain and return to pan. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Cook spaghetti according to package directions; drain. Preheat oven to 325 degrees. Stir spaghetti and cheese cubes into meat sauce. Spoon into a lightly greased 13 X 9 inch baking dish and cover with foil. Bake for 20 minutes or until thoroughly heated. Remove foil and sprinkle with the shredded cheddar cheese, and bake, uncovered, an 10 additional minutes.

Yield: 6 to 8 servings.

G(littering) Thanks

Hubby works for a great company. It’s always on Fortune Magazine’s list of the “100 Best Companies to Work For”. His co-workers are intelligent; he really admires and respects his boss, his working conditions are tailored to his own personal expectations. It’s a Win-Win, really. They also give lots of “pats on the back”, in the way of little unexpected gifts and awards. Over the years that Hubby has been with The Firm, he has received: three separate $500 “you choose your prize” awards, which we used to purchase a VERY nice tent, a Majorica peal necklace (Hubby didn’t see anything he wanted in the catalog, so I helped him out!) and a $500 Amex gift card that we put toward the purchase of a home theatre system, also a very nice Dean & Deluca holiday gourmet food selection, three separate gift boxes from Omaha steaks (the last one being a selection of chicken breasts, hamburgers and hot dogs, with a note explaining that the firm’s 4th of July holiday was being extended to allow more fun, family time – presumably grilling), and many more similar things that I can’t remember. Hubby also has a TON of useful household and wardrobe items emblazoned with The Firm’s name (T-shirts, picnic bags, laptop cases, leather legal pad folios, pens, gimme caps, coffee mugs, coozies, USB drives, keychains, etc. etc. ad infinitum). It really is a great company and Hubby is very happy working for them.

Are you sensing the “HOWEVER” coming?!?

This was the latest gift that Hubby received from the firm:

It’s a gift card (unspecified amount, but The Firm is usually very generous) to any of the Pappas Restaurants (may be regional, but there are lots in our area). Doesn’t it look festive? With all of that sparkly confetti? That glittery and very abundant confetti that makes an unbelievable mess if you open your mail, say…in the car?

I have, in the past, received party invitations that have had the same treatment. As I’m sweeping up the unexpected mess after unsuspectingly opening the envelope, I’m cursing the host’s name and trying to figure out how I’ll get even: “Oops – red wine on your carpet – gosh, that made a mess, didn’t it” I’m just kidding, of course, but please, with the holiday party season approaching: Folks, don’t be tempted to put little pumpkin-shaped confetti in your Halloween party invitations….just DON’T.

Top Chef Season 3 Finale

CASEY WAS ROBBED!!!! And that is all that I have to say about THAT.

CASEY WAS ROBBED!!!!

And that is all that I have to say about THAT.

Arroz con Pollo (Rice with Chicken)

We tried this recipe last night (from my favorite cookbook). It was REALLY good. Hubby, especially, loved it. Of course, I did make a few adaptations. Our family doesn’t really care for bones in our meat, so I used 6 boneless, skinless chicken thighs and 3 boneless, skinless breasts (cut into thirds), instead of the … Continue reading “Arroz con Pollo (Rice with Chicken)”

We tried this recipe last night (from my favorite cookbook). It was REALLY good. Hubby, especially, loved it.

Of course, I did make a few adaptations. Our family doesn’t really care for bones in our meat, so I used 6 boneless, skinless chicken thighs and 3 boneless, skinless breasts (cut into thirds), instead of the bone-in thighs and drumsticks. I added a few more peas (about 1 and 1/4 cups – what I had left in the bag in the freezer) than the recipe originally called for. I also discovered, as the rice was cooking with the chicken, that I needed a little more chicken stock to keep the rice from sticking before it was cooked all the way through. I ended up cooking it a TINY bit past its prime, but it was still better with the extra liquid than it would have been if it were still crunchy inside. I DID add the optional saffron.

Definitely a “keeper” recipe, although I’m going to try 2 other versions soon that I have tucked away in my recipe repertoire, just to be sure that this is our favorite. I think, for my family, that another version that used bite-sized pieces of chicken might go over a little better. My family is a bit spoiled and doesn’t like to work very hard (mess with bones, etc.) to eat their dinner.

Morning Glory Muffins

I saw this recipe recommended on one of my favorite blogs (not for the easily-offended, but VERY funny) and thought it was worth a try. This didn’t go over quite as well in our house, but I have a couple of recommendations. Girl doesn’t care for nuts, so I made a few muffins for her without the wheat germ/pecan topping. Boy didn’t care for the wheat germ topping, so I think what I’ll do if I make these again is skip the nuts altogether and blend the wheat germ into the batter (to keep the nutritional/fiber content), because I think it’s more noticeable (and objectionable) to kid-types if it’s actually on TOP of the muffin, out there in plain sight. Overall, I thought these were really good, but the kids definitely thought of them as “health food” and not as a “treat”, which is how they view these muffins. Probably will not earn a place in our permanent recipe rotation.