Sunny Day Cookies

Today's stay-home Friday is brought to you by melting snow, no-hats-needed, and cookies!!! We've had some wonderful meals this week - crock pot pork tenderloin with sweet potatoes and carrots... lentils with veggies and turkey sausage served over red rice (a Daddy dish) - but alas, I have no pics from the week. BUT... today was a lovely day and what better to compliment the sunshine than some cookies. I found this recipe for "Cowboy Cookies" and did a little substituting there and a little modifying here:

Little Bit'O'Everything Cookies

• 1 1/2 C organic whole wheat flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp aluminum-free baking powder
• 1 1/2 tsp cinnamon
• 4 T organic unsalted butter
• 1/2 C organic unsweetened applesauce
• 3 T organic non-hydrogenated shortening
• 2 organic eggs
• 1 1/2 T organic vanilla
• 1 1/2 C quick-cook oats (we are plum out of regular oats, but normally I would not use quick-cook)
• 1 C organic unsweetened coconut
• 1 C organic raisins
• 3/4 C chopped roasted cashews
• Combine flour, baking soda and powder, cinnamon
• Mix together (in separate bowl) flour, applesauce, shortening, eggs, vanilla
• Combine dry and wet
• Add oats, coconut, raisins, cashews
• Bake at 350° on parchment-lined cookie sheet for 12 minutes

Now that we've covered the cookie part of today, here's the rest: sunshine, perfect snowball-making-wet-snow, and snuggles to warm our chilly fingers. Abby's new line to Elise is "Elise, you make me laugh!", which is perfectly fitting especially when Elise, who I thought was snuggled in bed, says to me "Momma, I see 'cycling truck" (recycling truck). I thought she was asking if she could see it, but actually she was confirming that she had seen it and continued with "I get out of bed and peek out window". Funny indeed, funny indeed.

Snow, spinach, and salmon

Another fantastic snow day was had here in Lawrence! We slept in, we didn't shower until 10, we took naps at 11:30, and we were out sledding around 2:00. I think anyone that complains about snow days is just. plain. crazy. I love my job. I have always been highly motivated by working with children and families, it's insanely rewarding, and I have a great group of colleagues now. But since A & E were born, I have definitely done a bit of re-prioritizing and didn't think twice about leaving work yesterday without a file, my notebook, or a to-do list of work-related items in the event of a snow day. Work can wait; sledding cannot.

After a day of fun in the sun and snow, dinner was much needed. I already had this fantastic spinach-cashew pesto made, courtesy of Joy The Baker.  

Spinach-Cashew Pesto:

• 2 C organic baby leaf spinach
• 2 garlic cloves
• 1/4 C roasted cashews
• Fresh lemon juice from 1/2 organic lemon
• Zest of 1/2 lemon
• 1/3 C freshly grated parmesan cheese
• 1/3 C organic olive oil
• Toss everything into the blender and blend away!

So, I cooked up some pasta, mixed in the pesto, baked some frozen salmon patties, whipped up a little tartar sauce... dinner was served!!!

Not the prettiest of pictures, but the pesto is actually a beautiful green and a great recipe find. I'm thinking the beauty of the snow pictures makes up for what the pesto is lacking visually. :)  

The girls are both super into emotions right now and are concerned with how others feel, especially Abby. If I drop something and say "oh, shoot!", Abby comes running and says "Momma happy?", worried that I'm upset. She sat down in Elise's face yesterday and asked "Elise happy?", and when Elise didn't answer, Abby pressed further with "Elise, happy? sad? grumpy? sleepy?". Hmmm... I wonder who has been reading about the seven dwarfs? Tonight, we were all tired after our sledding and shoveling adventures, and Elise got mad that I wouldn't let her hold the book we were reading. She jumped off the side of the bed, tossed herself face-down on the floor, and said "Momma, I don't feel happy". John and I were both stifling laughter because it was so dramatic and so stinkin' cute but I certainly didn't want her to think that I'd laugh at her despair! The trials and tribulations of a 2-year old, right? I know one thing - I DO feel happy about snow days. Winter, you are being oh-so good to me. Thank you!

Granola isn't just for hippies.

I don't eat tree bark (contrary to popular belief... uncle zach). My house does not smell of patchouli. We do not drive a VW bus. But I do enjoy a good batch of granola! :) As I glance over at the counter, I can see the cookie-jar that was nearly half-full of fresh granola on Monday. It's looking a little empty as of right now. Eat it with yogurt or pour some milk over the top. Toss on some fresh organic blueberries. Grab a handful here, grab a handful there. Granola is the goods.

Granola

• Melt together:
• 3 T. unsalted organic butter
• 1/2 C brown sugar
• Add:
• 1/2 C honey (I used 1/4 C local honey and 1/4 C brown rice syrup)
• 2 tsp vanilla
• 1 tsp kosher salt
• 1/2 - 1 tsp cinnamon
• 3/4 C water
• In large mixing bowl, combine:
• 4 1/2 C organic rolled oats
• 1/2 C wheat germ
• 1/2 C wheat bran
• 1-2 C nuts (I used chopped pecans)
• 1 1/2 C unsweetened organic coconut
• Add melted mixture to dry ingredients; mix well, using hands to squeeze and ensure the oats are fully covered 
• Bake in single layer on parchment paper lined baking sheets  (will need 2 baking sheets)
• Here are 2 baking options, both of which I'm happy with:
• Option #1: Bake at 250° until dry and golden, stirring frequently, approximately 1 1/2 hours
• Option #2: Bake at 325° for 30-40 minutes, stirring every 10 minutes
• Once removed from oven and while still hot, add 1 1/2 - 2 C dried fruit (raisins, cherries, cranberries)
• Can be kept for 3 weeks, but will not last this long!

Now, go hippie-yourself up, make some granola, and all together now: "SNOW DAY #3"!

Homemade chicken broth

I've said it before and I'll say it again: the world would be a better place with 4-day work weeks and 3-day weekends. There is a day to take care of chores around the house, a day to run errands around town, and a day to hunker down and cook!!!! I think we wrecked and repaired the kitchen 5 times today: carrot-kale smoothies and porridge for breakfast, granola, chicken broth, pretzels (courtesy of John), and spinach-cashew pesto. I'll share the others later, but right now I want to rant and rave about homemade chicken broth.

Broth is definitely a pantry staple and the organic brands can cost a pretty penny. It couldn't be easier to make and, when made this way, you reap huge benefits because you also have this wonderfully moist chicken that can be used for a couple meals during the week! So do this:

Homemade Chicken Broth

• Buy a local, free range whole chicken (rinse before adding to the pot)
• 3-5 organic carrots, washed and roughly chopped
• 2-4 organic celery stalks, washed and roughly chopped
• 1 organic yellow onion, washed and roughly chopped without removing skin
• 2 bay leaves
• 2-3 tsp peppercorns
• 2 whole cloves
• 1 tsp kosher salt
• Place rinsed chicken in large stock pot
• Toss in all other ingredients
• Add water until top of chicken is just underwater
• Bring to boil, reduce to simmer, and simmer for 1 1/2 - 2 hours with lid covering majority of pot but leaving an opening to allow for some reducing
• When done, remove chicken and pull meat off of bones; refrigerate or freeze for future meals
• Pour broth through a fine mess strainer, cool and refrigerate
• Skim fat off top of broth and use or freeze in 2 C proportions (Gran recommends using ziplock freezer bags as they store easily and thaw quickly in a pinch)

While a large portion of our day was spent in the kitchen, we also managed to squeeze in a monster tea party and a stroll in the snow!

Pizza and Beer

We have this lovely little trio of friends - two other families, each with a toddler and now one with a darling baby - and we try to plan a monthly "pizza and beer" playdate. I still remember our first one - it was December 2008. I love how life works - the first night of our birthing class, in we walk and there is a childhood and longtime family friend of John's sitting there with his pregnant wife. We sat together each week of the class and they were due with baby Sydney in July 2008 (my original due date was September). Abby and Elise were born 2 months early and about 2 weeks ahead of Sydney. In December, we got together for the first time with the 3 baby girls, and I'm sure I was a nervous wreck. What if they have a diaper blow-out? What if they need to eat? I can't possibly nurse the two of these tiny babies in a strange place! Keep in mind, with preemies, we'd basically been on house arrest in a state of total sleep deprivation for days... weeks... months! Here's a glimpse of that night:

• December 2008

Sydney is thinking "What is wrong with those two???"

I am thankful for the "right place, right time" of that birthing class. "Pizza and beer" nights have brought us laughter, playmates, support, and friendship. Two couples became three. 3 little girls became 3 little girls and a little boy... which then became 4 little girls and a little boy. Tonight we all came together to eat, drink, exchange belated holiday books, and play. And for me, I got caught in that all-too-familiar amazement of what a difference a year makes. Beth and Christian, Mike and Sara - here's to another year of Ring-Around-the-Rosie, group potty time, cookie painting, and of course... pizza and beer.

• December 2009

• January 2011

Breakfast - Easy Oats and Yogurt

Breakfast, breakfast, breakfast. Like it. Love it. Gotta have it. My new favorite fix-n-go breakfast is so easy, so filling, and so full of possibilities! Here's what it might look like:

Yogurt'n'Oats

• 1/2 Cup-ish of organic yogurt
• 1/4 - 1/2 C organic regular oats
• Flaxseeds
• Spoonful of organic peanut butter
• Organic raisins
• Drizzle of local honey

This one had some frozen organic blueberries, too!

Seriously, I cannot rave enough about this bowl of yum-o. Yes, I am typically running late in the morning. I do the best I can, but when a little voice says "I need Momma", who wouldn't snuggle in a bit longer with a toasty warm toddler? I can toss this or that or those into a bowl, snap a lid on it, and by the time I get to work, the oats have softened perfectly and all is well. I do recommend Wallaby Organic yogurt - it's quite a bit runnier than some other brands, but the extra liquid is a perfect match for the uncooked oats. I haven't tried making it the night before but am thinking that might eliminate one more step from the morning craze.

As long as I have your ear... how about a few A & E snippets???

• As we're walking through the store passing valentine shirts and frilly tutus, Abby says "Gran, you think this cute?" and "So cute!" (to herself) and "Momma, you think this cute?"
• While riding in the car and trying to read Frosty the Snowman aloud (for the 675th time this winter), Elise says to Abby "Shhhhh... Abby, be quiet. I busy trying to read".
• Elise spelling her name: "E-L-S-E"
• Abby spelling her name: "A-B-B-B-B-B-Y"
• After being told that we'd drive somewhere and see cows, the trip from Olathe to Lawrence went something like this: "I WANT SEE COWS!"... "I WANT SEE COWS!"... "I WANT SEE COWS!"
• And after detouring off the highway in search of a cow, which was found, Abby says "I like big brown daddy cow eating hay" and Elise says "I want see more cows!"

And who doesn't love a good ol' self-portrait? Ahhhh... snow days. How I love you...

Kale - from smoothie to soup

The kale-a-thon continues! As you may have seen, it reigned supreme in smoothies, and last week the mighty, mighty kale came through in soup! I've often heard the word "rustic" used in reference to various foods and I think that word would be appropriate for the kale and potato soup I made - it was basic, it was simple, and it was really tasty!

Kale, potato, and carrot soup

• 1/2 organic onion, diced
• 3-4 organic carrots, chopped
• 4 cloves organic garlic, pressed
• 3-4 organic potatoes
• 2-3 C. organic kale, chopped
• 4 C. homemade turkey stock 
• kosher salt, pepper, dried thyme and basil
• handful organic barley (uncooked)
• Saute onion and carrots in olive oil, seasoned with thyme and basil, until onions become transparent
• Add potatoes and saute for a few minutes
• Add garlic and cook until fragrant
• Pour in stock (I had it warming on the stove so it would keep the temp up)
• Add kale and cover for a few minutes, just until kale starts wilting
• Stir in kale and add barley
• Simmer all together until barley is done, about 35-40 minutes
• Season with salt and pepper, serve with a dollop of plain organic Greek yogurt

SNOW DAY!

This morning, we filled our bellies with super porridge (topped with raisins, flaxseeds, and a drizzle of honey) and a smoothie (banana, frozen carrot juice cubes, kale, frozen strawberries, yogurt, orange juice). Then the girls got to enjoy the beauty of a SNOW DAY! It makes me quite happy to admit that, as a teacher, snow days now are as wonderful as they were back then. And clearly, as you'll see below, my girls feel the same way! Thank you, Gran and Grandpa, for spending your entire day "off" with us! 

Happy Winter!

Stay-home Friday = WAFFLES!!

Today is a "stay home" day, as the girls refer to it.  Stay-home days rule because they mean no rushing around in the mornings, story-time at the library, and time to test out a new recipe for breakfast. I found a guide-to-the-perfect waffle on one of the blogs I follow and could hear it calling my name through the computer screen! It goes a little something like this:

Whole Wheat Waffles
courtesy of goodLife {eats}

• 1/4 C organic butter, melted (I used 2 T. instead and added several spoonfuls of organic yogurt at the same point in the recipe that the butter gets added)
• 1/3 C brown sugar
• 2 1/4 C organic whole wheat flour
• 2 T ground flaxseed
• 1 tsp aluminum-free baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 C milk
• 3 eggs, separated
• juice of one orange
• zest of 1/2 orange

Combine brown sugar, flour, flaxseed, baking powder, salt, and cinnamon. Add milk and egg yolks. Beat egg whites to stiff peaks; fold into mixture. Add butter, yogurt, orange juice, and zest. Waffle iron, meet your new best friend! 

While I was mixing the waffles, I tossed a sliced organic apple, handful of fresh organic blueberries, and a splash of orange juice into a pan on the stove. Cooked all of this until the apples were soft - a spoonful of fruit and a drizzle of syrup and shazzam! Best waffle we've eaten in this house in ages! It was thick, it was grainy, it was dense, it had a hint of sweetness, and a bit of citrus. Thank you, goodLife {eats}, we give your waffle recipe FOUR thumbs up:

Brinner... without syrup????

Brinner (breakfast for dinner) is such an awesome cushion when we've had one of those days that just hasn't allowed time to cook a meal. While Brinner typically involves syrup for us, I decided to bake up a little frittata action this week to satisfy our needs, accompanied by the beautiful green smoothie you see to the right. :) The frittata was a combination of recipes - I have one in my recipe box from my Mom that I used for the baking time, oven temp, cheese, and overall process; I also just got my Everyday Food magazine and it had several frittata recipes, which inspired the idea. And the green smoothie... per a friend's recommendation (thanks, atlanta!), I picked up some fresh kale instead of spinach last week. Well, wasn't I surprised! Kale is so much tougher than spinach, with thicker leaves, but it blends up beautifully in a smoothie. I actually think the taste is milder, as well, so we've been drinking kale all week!

Ham, Leek, and Potato Frittata

• Cut potato into small chunks (1-inch or smaller) - I used one large organic russet potato. Toss chunks in olive oil, sprinkle with kosher salt, and bake until a nice crisp edge forms all around. I started the oven at 350°, then increased to 400°, and up again to 425°, finishing by turning the broiler on to really brown up the tops
• Chop 1 large organic leek and saute in olive oil
• Cut antibiotic-free ham into small pieces
• Mix together:
• 6 organic, cage-free eggs
• 1/2 C. organic cottage cheese - I tossed the cottage cheese in the blender first until it was smooth. I haven't blended cottage cheese before, but the girls have never been a huge fan of the texture. It blends up to an extremely creamy consistency
• 1/2 C. shredded cheese
• Salt and pepper
• Butter a 9-inch pie plate; cover bottom with pre-baked potato pieces, sauteed leeks, and chopped ham; pour egg mixture over the top
• Bake uncovered at 350° for 30 minutes

Kale Smoothie

• 2 C. fresh organic kale; chopped
• 1 fresh organic pear (without skin)
• 1/2 organic banana
• 1/2 C. organic yogurt
• Frozen organic blueberries and strawberries (the frozen fruits help smoothie-it up; without it blends to more of a juice consistency)
• Orange juice

Last night for dessert, I served a green milkshake. Yes, I am admitting right here that I placed kale in the dessert category. I know - seriously? Abby is an eating machine right now and after polishing off seconds at every meal, she looks up, tilts her head to the side, puts her hands up and says "Something else?". I made homemade vanilla ice cream over the weekend, so I tossed that in the blender with kale, OJ, and frozen fruit. Totally sounds like a dessert item, right? It was just the "something else" that Abby needed and, upon polishing off her portion, Elise inquired "vitamins in here?". Now how often can you answer "YES" to that question when you're talking about dessert??? Pat on the back, Momma. Pat on the back!

Sweet and Sour Chicken

While I did my fair share of baking over the holidays, I pretty much got a free-pass on fixing meals (thanks, Mom!). So, now that we're back to the ebb and flow of a normal schedule, it's time to feed the fam. We rarely eat out and, when we do, it's often either Freestate Brewery or sushi. That being said, some of the less-often prepared tastes, like Chinese cuisine, are still fairly new to the girls. I'd like to change that, so this little dish was a good start:

Sweet and Sour Chicken

• 2 local, free range chicken breasts
• Fresh organic broccoli (approx 2 C. chopped)
• 2 organic carrots, sliced into thin strips
• 1/2 organic yellow onion
• pineapple (canned or fresh, cut into small chunks)
• 2 garlic cloves, minced
• fresh ginger, minced
• For the sauce, whisk together:
• 1/4 C. low sodium soy sauce
• 1/4 C. rice vinegar
• 1/8 C. organic cane sugar
• 1 T. local honey
• 1 T. organic hoisin sauce
• 1 T. cornstarch
• splash of pineapple juice, from canned pineapple if used
• extra soy sauce and vinegar if dish needs a big more sauciness
• Cut chicken in 1-inch chunks; saute chicken and veggies in olive oil over medium to medium-high heat until chicken is cooked through and veggies are tender
• Add garlic and ginger; saute until fragrant
• Stir in sauce and add pineapple
• Simmer all together until ready to eat
• Serve over organic short grain brown rice

This was super easy to put together, it is a great way to use any veggies you have, and I made it a bit in advance so the girls and I could go out walking before John got home. If only we'd had enough leftover for dinner again tonight!

We love our hats and mittens, Auntie Sara!

Happy New Year

May 2011 be filled with the kind of love, silliness, happiness, peace, sanity, laughter, and memories that 2010 was. Thank you, 2010. You will be missed for times like these:

With family...

With friends...

With sisters...

With each other...

And how we got from here...

December 2009

To here...

December 2010

...In the blink of an eye.  2010 was so very good in so many ways.  Happy New Year.