972 Days/13w5d

Arianna's Yellow lunch!





Mac & cheese


Corn (except that I wasn't paying attention and bought white corn. Oh well, still yellow enough).

Pineapple

Lemonade!


"It's all yellow, mama!"




Lucy joined her for lunch today!

The yellow lunch was lots of fun and really easy. I think we'll do a color themed lunch once a week. Tomorrow's theme is Owls! I'm excited about this one, it should be cute :)

Also, I have our Sesame Street pictures up and they will be posted on Saturday since I'm doing the food posts throughout this week and I'm strange and like to stick to one post a day ;)

970 Days/13w3d

Last week, I decided that in addition to doing meal plans for dinner, I wanted to start doing them for lunch as well. I usually wing it when it comes to lunch or ask Arianna what she wants (which could be anything from "a sandwich" to "an apple" to "a piece of cheese") and it seems like it's been more and more difficult to come up with ideas. In additional to planning out our lunches, I decided to make them themed!

Today's theme was Sock Monkeys!



Well....that's not entirely true. Today's theme was originally supposed to be "Faces." My idea was to make PB&J sandwiches with faces on them and then the apple/marshmallow smiles. Then I realized that I wasn't entirely sure how to make the face on the bread. I tried using small drops of peanut butter and it just didn't look good so I used the marshmallows instead. When I put the smiles on, that's when I realized that they looked like monkeys! So I changed the theme to Sock Monkeys and next time I'll use raisins for the eyes.

Tomorrow's theme is The Ocean! Stay tuned to see what we're eating! Hopefully I'll be able to get some better pictures as well. I did our bi-weekly shopping trip this morning while Ari was at school and I just barely got lunch prepared in time to run and pick her up from the bus. I didn't have time to get the camera out so I just used my phone and had just enough time to snap a picture of the food before she dug in. She was really excited about having such a fun lunch and can't wait to see what we're having tomorrow :)

And check out what we're having for dinner: Buffalo Chicken Wrappers! I add sauteed onions to the chicken, leave out the broccoli slaw (no reason except that I always forget to buy it), and substitute shredded cheddar cheese instead of blue cheese.

907 Days

Chicken Lettuce Wraps

Ingredients:

For the Special Sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar (we used rice vinegar, not sure if it’s the same)
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
1-2 teaspoons hot chili sauce (we used Sriracha brand)

For the Stir Fry:
3 tablespoons vegetable oil
2 boneless skinless chicken breasts; cooked
1 can water chestnuts; drained
2/3 cup mushrooms; diced
3 tablespoons green onion; chopped
2-3 cloves garlic; minced
1 head Boston Bibb lettuce

For the Stir Fry Sauce:
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar (we used rice vinegar, not sure if it’s the same)

Directions:
In a small bowl, dissolve the sugar in water to make the Special Sauce. Add soy sauce, rice wine vinegar, ketchup, lemon juice, hot mustard, chili sauce, and sesame oil. Mix well and refrigerate until you’re ready to serve.

To make the Stir Fry Sauce, mix soy sauce, brown sugar, and rice vinegar in a small bowl.

Bring 2 tablespoons oil to high heat in a wok or large frying pan. Sauté the chicken breasts for 4 to 5 minutes per side, or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep it hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. When chicken is cool cut it into small pieces, about the size of the mushrooms and water chestnuts

With the pan still on high heat, add another tablespoon of oil. Add chicken, garlic, green onion, water chestnuts and mushrooms to the pan. Add the Stir Fry Sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce cups. Top with Special Sauce or use it as a dipping sauce.

My review of this was that it was really good, but kind of a lot of work. I think it might be one of those recipes (like the World's Best Lasagna) that seem like they take forever until you get used to making it and can do it all from memory and get it done quickly. I also won't bother with the Special Sauce next time or I might try it without the sugar and the ketchup. It was too sweet for my taste and nothing like the sauce that I'm used to eating with lettuce wraps.

894 Days

It's been a while since I've shared a recipe! I found a new one that the girls and I LOVE (Jon hasn't tried it yet) and I've already made it twice.

Creamy Chicken and Wild Rice Soup

Ingredients:

4 1/2 cups chicken broth
2 cups water*
2 raw boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (more to taste)
1/2 tsp pepper (more to taste)
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated or coined carrots
1 cup diced celery

*I only use 1 cup of water because we prefer our cream soups to be a bit thicker. I would suggest starting with one and then adding a second if if you want to thin it out a bit. It's easier to thin out a thick soup than thicken up a soup that you've made too thin.

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Serve with rolls or French bread! Mmm!

There are many different modifications that you can make to this recipe to suit your own needs/tastes! You should be able to use just regular long grain rice and add your own seasonings if you prefer not to use Rice-a-Roni. You can use fat free half and half. You can also pretty much add any vegetable to this soup depending on your preferences. A few that I have heard suggested are peas, mushrooms, corn, diced onions, and broccoli. You can also skip the roux entirely and just make a regular soup rather than a cream soup if you are looking for less fat/calories. I love this recipe! It's so easy and you can really make it your own!

Original source: Chef Mommy

432 Days/39w2d

First on the list today is:

Cranberry sauce

Ingredients:
2 cups unfiltered apple cider
2 cups sugar
1/4 cup water
1, 3 in cinnamon stick
2 bags fresh cranberries

Preparation:

1. I started by rinsing the cranberries

2. In a medium-large non-aluminum saucepan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.

Sugar is now dissolved

3. Add the cranberries, bring to a simmer, and cook, stirring occasionally until most of the cranberries have burst, about 10 minutes.

All cranberries have popped

Let cool to room temperature. Transfer to a bowl, cover, and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let the sauce come to room temperature before serving.

*Can be prepared up to 3 days in advance*

Moving on to:

White Chocolate Raspberry Cheesecake
Crust:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted

Cheesecake:
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Blend in vanilla and melted white chocolate. Beat in eggs one at a time. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

I greased the sides of my springform pan before pouring anything into it. Doing this helps prevent cracking because it causes the cheesecake to pull away from the side of the pan when it cools (cheesecake shrinks when it cools) rather than from the center. I also baked it in a water bath (ignore the white flecks, it's just batter).

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Finished product. It's been in the fridge for about two hours now and still no cracking!

Next up, the pies! First, the crust:

Pie crust-
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 tablespoons cold water

1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.

2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.

3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.

Follow these directions for a filled pie.
4a. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.

4b. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.

Pumpkin pie-
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

1. Preheat oven to 425 degrees F.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.

3. Gradually stir in evaporated milk. Pour into pie shell.

4. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Next:

Apple pie-
1 9-inch unbaked deep dish pie crust
7 cups thinly sliced peeled baking apples (2 large Granny Smith, 2 large Rome or Golden Delicious, and 2 misc. apples such as Gala or Fuji)
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 egg yolk
1 tablespoon water

1. In a bowl, toss apples with lemon juice.

Gala, Golden Delicious, Fiji, and Granny Smith. This ended up being two too many. Next time I would choose between Gala and Fiji, not both.

I started with the recommended two tablespoons of fresh lemon juice and tossed the apples until it seemed like I needed more. For all of those apples I ended up using one whole lemon (about four tablespoons as one half gave me two tablespoons).

2. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter.

In the crust after being coated

3. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

I did a lattice top crust because I like how it looks.

Finished!

Finally:

I'm going to make additional raspberry sauce to pour over the top along with white chocolate shavings. No pictures of this since I probably won't do it until tomorrow once we're ready to eat dessert. Same with the whipped cream.

Raspberry Sauce-
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.


Whipped cream-
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

1. Beat in stand mixer on high until fluffy

I've been baking since noon and I'm exhausted! I'm going to chop up my veggies, bag them, and that's it until tomorrow!

429 Days/38w6d

Over the next few days I'm going to be posting all of the recipes that I will be using for Thanksgiving this year. One of the things on my list was homemade butter. I wasn't going to do this until Wednesday, but I was really eager to try it out because it's so easy and I'll already have plenty of other things to do on Wednesday. I figured this would be an easy one to get out of the way early.

Butter-
Ingredients/supplies:
1 quart pasteurized good tasting organic heavy cream (no stabilizers, no fillers, not ultra-pasteurized)

Stand or hand mixer (stand is much easier, but a hand mixer will work if that's all you have. Either one has got to be better than a butter churn!)

Sieve and a bowl

You want it as pure and free of fillers as possible

I didn't put the sieve in a bowl because I didn't want to save the buttermilk. I did put a folded cheesecloth over the sieve though just to put another layer between the sieve and the sink.

1. Put the cream in mixing bowl with whisk attachment.

2.Beat the cream at the highest speed until splashes of liquid start hitting the plastic and you can see solid pieces of butter.

If your mixer has a splash guard, you definitely want to use it and possibly a towel (as shown above) as well. The cream will splatter a lot until it starts to thicken up


After about 3-4 minutes, the liquid cream will thicken to whipped cream consistency.


Another two minutes or so and it will start to turn yellow and appear curdled.


You will know the butter is finished when you see liquid appear again. This means that the buttermilk has separated from the solids.

3. Set a sieve over a bowl and pour the contents of the bowl into it. Gently knead the butter to release all of its liquid (about 3 minutes).

I used the cheesecloth to help me knead the rest of the liquid out of the butter


Finished product!

Work kosher salt into the butter if you like (I didn't do this, but I would start with about 1/2 teaspoon and go from there). Freeze or refrigerate it up to a week.