Feed Your Kids – Page 43 – The leading authority on basketball cupcakes and Basil-Lime martinis…

Jackrabbit cocktail

I recently read an article (this one in New York magazine, I think?) about Laurent Tourondel’s “BLT Market” restaurant in New York and a cocktail that he serves there called a “Jackrabbit”. The article gave the ingredients (organic carrot juice, ginger simple syrup and vodka), but not the proportions, but I thought that I would give it a try. Boy has recently decided that he likes this organic carrot juice that is available at Costco, so I had it on hand, anyway. The final result was tasty and would be a great brunch alternative to a Bloody Mary or Screwdriver, but will definitely NOT be giving the Lime-Basil martini a run for its money. If you really like carrot juice, then you’ll love this cocktail. The drink is very sweet and filling, so I recommend serving it in very small cocktail glasses.

Jackrabbit cocktail

Makes eight 4-ounce drinks.

1 cup carrot juice
4 Tbsp ginger simple syrup (recipe follows)
3/4 cup vodka

Combine ingredients in a large cocktail shaker or lidded plastic container. Add a few handfuls of ice. Replace lid and shake until the liquid is well chilled and the outside of the container has condensation on it and is “frosty”. Strain the drink into small (4 oz) chilled cocktail glasses.

Ginger simple syrup

1/2 cup sugar
1/2 cup water
1 large “knob” of ginger – about 4 inches long

Peel ginger and chop coarsely. Combine water, sugar and ginger in a small saucepan and simmer until the liquid has evaporated a bit and started to become syrupy. Remove from heat and allow to come to room temperature. Pour into a lidded plastic container and refrigerate overnight. (You can use the syrup at this point, but the flavor will be better/stronger if the ginger “steeps” a little longer.) Strain to remove the ginger. Keep finished syrup in the refrigerator. Will last approximately 1 week.

The ginger simple syrup is also delicious if combined with vanilla-flavored vodka for a delicious holiday drink.

If you really like the flavor of carrot and ginger together, give this recipe a try.
Carrot-Ginger Bisque
My best friend and her husband serve this bisque EVERY single Thanksgiving. I made it one year and served it (VERY well pureed), as an appetizer/first course, in antique china teacups.

Leftovers for lunch…

Mmm…leftover grilled beef, tangy horseradish cheddar cheese, creamy pesto mayonnaise (1/2 cup mayonnaise mixed with about 1 Tbsp. prepared pesto sauce), juicy ripe sliced tomato and peppery baby arugula on whole grain bread.

Boy’s duet from drama camp

Cute Austin rocker boys…

2 videos of my cute nephew’s band from rock music camp this summer. My youngest nephew, J, is on drums. His cousin, C, is the singer/bassist.

2 videos of my cute nephew’s band from rock music camp this summer.

My youngest nephew, J, is on drums. His cousin, C, is the singer/bassist.

Marinated London Broil and Zucchini-Black Bean Panzanella

A perfect summer dinner. I used this recipe from May 2008 Cooking Light magazine for the beef, but came up with the panzanella on my own. Panzanella is a great summer dish and can be adapted to take advantage of whatever fresh, seasonal veggies that you happen to have on hand. Here’s my version: Zucchini-Black … Continue reading “Marinated London Broil and Zucchini-Black Bean Panzanella”

A perfect summer dinner.

I used this recipe from May 2008 Cooking Light magazine for the beef, but came up with the panzanella on my own. Panzanella is a great summer dish and can be adapted to take advantage of whatever fresh, seasonal veggies that you happen to have on hand.

Here’s my version:

Zucchini-Black Bean Panzanella

8 cups (1-inch) day-old bread cubes
(from a crusty, country loaf, such as baguette, but NOT sourdough)
1 large garlic clove
1/2 cup olive oil
1/4 cup balsamic vinegar
2 medium sized zucchini, cut into “sticks”
(about 3/4 inches wide and 3 to 4 inches long)
1 large, ripe tomato
about 3/4 cup black beans, cooked
1 ripe avocado, chopped
1 Tbsp. lime juice
1 Tbsp. finely chopped fresh basil
salt and fresh ground pepper to taste

Heat oven to 425 degrees. Mash the garlic clove with a generous pinch of salt (using the side of a knife blade) until it becomes a fine paste. Whisk the garlic-salt mixture into the olive oil. Pour 2 Tbsp. of the garlic oil over the bread cubes and toss to coat them. Turn bread cubes out onto a baking sheet and toast them in the oven for 10 – 12 minutes, or until golden-toasty, tossing once or twice. Set aside to cool.

While the bread cubes are baking, toss the zucchini sticks with about 1 Tbsp of the garlic oil and another pinch of salt. Grill the zucchini on a low flame until they have some color on them, but are not totally soft (you may oven-roast the zucchini, instead, if you prefer). Remove the zucchini from the grill and cut each “stick” into 3 or 4 bite-sized pieces. Set aside to cool.

Gently toss avocado with lime juice. Set aside. Whisk the vinegar and basil into the remaining olive oil. Add fresh pepper to taste and more salt, if necessary. Toss the black beans and tomato into the vinaigrette and stir gently. Add zucchini and bread cubes and toss gently to coat them with the vinaigrette. Add the avocado-lime mixture and toss again, very gently. Serve immediately.

Panzanella must be eaten immediately, or the bread cubes will get soggy, but if you are preparing this in advance or know that it will not all get consumed in one meal, you can combine all the ingredients, except the bread cubes, and refrigerate, and then toss the bread cubes in at the last minute and toss. If transported this way, panzanella would be a great potluck dish. Mmmm….salty-sweet with the smoky grilled zucchini, juicy tomato, creamy avocado and tangy vinaigrette. One of my favorites.

Chicken Curry

This was VERY easy, quick and tasty and was a big hit with both Boy and Girl. This dish has definitely earned a spot in our permanent rotation. It’s not an “authentic” curry, but it super kid-friendly. I actually have a wonderful curry recipe from an Indian co-worker of Hubby’s. It has just the right … Continue reading “Chicken Curry”

This was VERY easy, quick and tasty and was a big hit with both Boy and Girl.
This dish has definitely earned a spot in our permanent rotation. It’s not an “authentic” curry, but it super kid-friendly. I actually have a wonderful curry recipe from an Indian co-worker of Hubby’s. It has just the right amount of spice and is delicious, but more labor-intensive and much less kid-friendly than this version. I should have made that while the kids were at camp – DRAT.

It’s not a terribly picturesque dish, but it was delicious.

I started out with this recipe from Family Fun magazine, but adapted it a little.

NB: About 2 cups of rice (uncooked) is the right amount to prepare to go with this.

– I used fresh, seeded and chopped tomato (1 cup) instead of canned and added them after cooking the onions, but before adding the other ingredients, so that they could soften a little.
– I added some chicken stock to the sauce (I had some left over from what I used to cook the accompanying rice).
– I pureed the sauce before adding the chicken because I knew that Boy would not be a fan of visible chunks of tomato.
– I browned the pieces of chicken separately a little bit before adding them to the sauce.

The next time that I make this, I will add a little bit more curry powder and will add more spinach.

Technical Difficulties

Sorry, we’re having issues getting Girl’s video posted to YouTube and getting the link to work. Hubby and I are trying to fix it right now and will get it back up as soon as we can. Boy was in the show, too, but had a duet with another boy. I need to speak to … Continue reading “Technical Difficulties”

UPDATE:
Girl’s video appears to be working now. Keep an eye out for Boy’s video soon. If you are not “allowed” to see the video on YouTube, but would like to be added to the list, please email me and I’ll add you. As of right now, I have most family members added, plus Alan & Eileen, Jennifer M., Trish S. and Staci B.

UPDATE….again….Urgh….it’s still not working, after all….
Apparently, in order to do a “private” video, someone has to be my “friend” on YouTube. If you’d like to be a YouTube “friend” and see the videos (as well as some stellar videos of my cats using the toilet), please send me an email and I’ll add you. I don’t want to send out a million friends requests and make you all have to go through that sign-up rigamarole if you haven’t “opted in”.

Barbecue (BBQ) Seasoning Spice Blend

Barbecue (BBQ) Seasoning Spice Blend 2 Tbsp chili powder 1 Tbsp lapsang souchong smoky salt (or pre-made smoked salt or hickory salt, if you can find it at your grocery store) 2 tsp onion powder 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 2 tsp granulated sugar (“raw” or organic sugar, if possible) … Continue reading “Barbecue (BBQ) Seasoning Spice Blend”

Barbecue (BBQ) Seasoning Spice Blend

2 Tbsp chili powder
1 Tbsp lapsang souchong smoky salt
(or pre-made smoked salt or hickory salt, if you can find it at your grocery store)
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 tsp granulated sugar (“raw” or organic sugar, if possible)
1/4 tsp cayenne pepper
1/8 tsp dry mustard
1/8 tsp dried lemon peel
1/4 tsp celery seed
1/4 tsp dried thyme
grind of two fresh black pepper

optional: 1/4 tsp amchoor powder (available from Kalustyan’s)

The amchoor (dried green mango powder) is completely optional, but it does give a sour, tangy flavor and will also help tenderize meats.

Mix all ingredients and store in an airtight container. This seasoning is delicious as a rub for grilling meats or as a sprinkle on french fries or corn on the cob. It’s also great when mixed into dips or added to sour cream that will be used to top quesadillas or tacos.

Girl’s solo from theatre camp

“The Boy Next Door” from “Meet Me in St. Louis”, originally sung by Judy Garland This video has been labeled “private” on YouTube and is only available to people that I know are regular readers of the blog and/or friends and family. Most of you should already be on the list of people that are … Continue reading “Girl’s solo from theatre camp”

“The Boy Next Door” from “Meet Me in St. Louis”, originally sung by Judy Garland

This video has been labeled “private” on YouTube and is only available to people that I know are regular readers of the blog and/or friends and family. Most of you should already be on the list of people that are “allowed” to see the video automatically. If you are NOT on the list, but would like to be, please send me a quick email (address in the top R corner of this blog) and, if I know you, I’ll be happy to add your name to the list.

Boy had a duet in the show and I will post his video as soon as I get permission from his duet partner’s parents to post the video.

Anthony Bourdain’s autograph

Anthony Bourdain’s autograph, that my parents got for me at a benefit in New York. This is SO getting framed to hang in my kitchen. Autograph, with the full event program, including the delicious-sounding menu. Hubby and I would love to attend this event next year. My parents “won” a New York package that includes … Continue reading “Anthony Bourdain’s autograph”

Anthony Bourdain’s autograph, that my parents got for me at a benefit in New York. This is SO getting framed to hang in my kitchen.

Autograph, with the full event program, including the delicious-sounding menu.

Hubby and I would love to attend this event next year. My parents “won” a New York package that includes hotel, tix to see the Conan O’Brien show and a dinner at Le Bernardin with Jill Eikenberry and Michael Tucker (my mom says that his new book is really good) and also a separate Puerto Rico tour/food package. I’m only a little jealous.