myeagerhands

Archive for the ‘food’ Category

Last year I made turkey cookie treats for our daughter to take to school for their Thanksgiving feast.  I looked up several different versions online and then created my own, based on:

  • what I had on hand
  • portability
  • time, &
  • convenience.  

They also had to be nut-free because of kids with allergies in her class, so I couldn’t use the peanutbutter cups.

They aren’t as cute as those made with the candycorn tail feather fan, but I didn’t want them to fall apart enroute to school.  I think these turned out great!

Here’s what we used:

  1. Mini Pretzels
  2. JUMBO Marshmallows
  3. Candy corn
  4. Dare Maple cookies
  5. Melting chocolate

    

First, cut the marshmallows into quarters (you’ll probably only need to cut them in half if you use regular large sized marshmallows.)  

Next, stick a toothpick into the domed part for dipping. 

I melt the chocolate in the microwave in a small glass pyrex measuring cup.   Dip the marshmallow and use a spoon to get chocolate on the top (Sorry this picture was taken at the end of the project!)

 

 

 

 

 

 

 

 

 

Then, place the chocolate “body” onto the “tail” (maple sandwich cookie) while the chocolate is still wet. 

Quickly place a mini pretzel onto the flat side of the marshmallow and cookie, so that the rounded “feet” stick out in front.  It’s important to do this while the chocolate is still wet so that it sticks.  

Take the toothpick out carefully (I used a fork to keep the body steady.) 

 

Finally, place the candy corn “head” on top, right over the toothpick hole!  The white tip “beak” should stick out a bit.  

We used the candycorn with the brown base (on sale right after Halloween), but the traditional yellow version would be cute too!   I should have added eyes, but at that point I was DONE!!

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Growing up in Italy, our mom always served pastina in brodo.  As a matter of fact, I still have my “recipe”.

Pastina in brodo recipe

 We now make it for our kids, but I don’t really measure.  
 
I add about 1 1/2 inches of water to my 4 quart soup pot  (approximately 6 cups) and heat until boiling.
 
Add two Vegetarian Bouillon cubes.  (Mom used the tiny cubes of chicken flavored bouillon but we like Knorr extra large cubes in this home.)
Add a few scoops of pastina pellets (Acini di pepe).   After adding the pasta turn down to lowest heat and cook until pastina is done, around 10 minutes.
Typically I buy Barilla brand pastas for my family, and they do make Pastina, but it’s star shaped. 
 
For this soup, I prefer what I grew up on which is the teeny tiny balls.  
 
You can find these from such brands as Ronzoni, Prince, Delallo, De Cecco, DaVinci and other Italian brands.   Look for Acini di pepe pasta or sometimes misspelled as Acine de pepe.  
 
Serve with parmesan cheese
 
If you want to be really authentic, put one wedge of The Laughing Cow creamy swiss cheese in the bottom of the bowl and ladle the soup over the soft cheese.  That’s how we liked it as toddlers, and how our daughter eats it in our home.   
 
I did a quick websearch and found this authentic recipe.  Grazie Barbara!
Here’s her translation into English. 
 
BUON APPETITO!
 
 
 
 
 

I just made this delicious summer salad, first posted by Elizabeth Rider at Whole Living Blog and reposted by Alina at My Yellow Umbrella.  Thanks ladies!

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Black Bean & Quinoa Salad
Prep Time: 15 min
Total Time: 20 min
Serves 4-6

Ingredients for the dressing:

•1/2 cup Extra Virgin Olive Oil
•2 tbsp Agave Nectar (or Honey, but I prefer Agave as it’s low-glycemic)
•1/2 tsp Cayenne Pepper
•1 Tsp Cumin
•1 Clove Pressed Garlic
Ingredients for the Salad:

•3/4 Cup Dry Quinoa
•1 Can Whole Black Beans
•1 Red Bell Pepper
•1 Handful Cilantro
•1 Bunch Green Onion (about 7-9 onions)

Instructions:

1.Combine all dressing ingredients in bowl and set aside to allow the garlic to diffuse.
2.Cook quinoa according to package instructions.  (With whole grains in general, double the amount of water for the amount of grains you are cooking, combine water and grains in a pot, bring to a boil, then simmer until the water is cooked into the grains.  In this case, 1.5 cups of water and 3/4 cup quinoa should take about 15-20 minutes to cook. Careful to not let it burn!)
3.While the quinoa is cooking, chop the red bell pepper and green onion into small pieces.
4.Drain and rinse the black beans.  Make sure to give them a good run under the water and drain out completely.
5.Give the cilantro a medium chop.
6.Combine all ingredients and dressing and fold together. Salt and black pepper to taste. (Can be served warm or chilled, and keeps in the refrigerator for 2-3 days.)

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I substituted a mixture of white, red & black quinoa and used honey because that’s all I had on hand.   I also only had 1/2 of a red pepper, but it still tasted excellent.

I stopped at a wonderful country farm-stand yesterday and purchased these striking vegetables!

Phenomenal variegated tomatoes!

A gigantic yellow one!

There were also several golf ball sized perfectly round, red, juicy tomatoes, and two or three large slicing tomatoes.

The baby ugly tomatoes were eaten like cherries on our way home so they are not in this photo.   I’m not sure of their variety but after doing a quick online search I think they might have been Costoluto Genovese.  Aren’t they cool?

Today for lunch I had a fresh salad made with several of the small variegated tomatoes and a spring mix of baby lettuces, greens and radicchio. I devoured it with the Lemon Caesar dressing that our family loves.

 

I also picked up purple basil and the most lovely variegated baby eggplant!

I’d love to find a “summer version” of egglant parmesan.  I like my own recipe but I usually make it in the wintertime because it’s hearty and filling.  I’m going to be looking for a lighter version to make with these fresh vegetables.  This is truly farm to table!

A hearty breakfast which is delicious and healthy is Greek yogurt with unsweetened Muesli

Today I’m eating CHOBANI brand yogurt, which is all natural and made in NY state! 

I put about 1/4 cup of Old Country Style Muesli (raw grains, fruit & nuts) on the fruit yogurt.  It’s chewy and satisfying. 

  

   

Great recipe to bring to a party!

Taco Mound    

Layer on a serving platter or quiche dish, in this order:

Mix together and spread on top:

  • 1 16-oz. container sour cream
  • 1 1-oz. package taco seasoning

Add fresh pico de gallo salsa made with:

  • 3 chopped tomatoes
  • 1/2 sweet or Vidalia onion
  • 2 cloves fresh garlic, pressed
  • juice of 1/2 lemon or lime (taste it and perhaps you’ll use both halves)
  • fresh cilantro, chopped (a handful)
  • olive oil (splash)
  • salt & pepper
  • Tabasco pepper sauce (a few shakes) or part of a fresh jalapeño pepper, minced

Top with:

  • 1 bag shredded sharp cheddar cheese or Mexican Style Finely Shredded Cheese (a blend of Cheddar, Monterey Jack & other cheeses)

Serve with tortilla corn chips. (We like TOSTITOS®  Scoops or Hint of Lime.)

This is so delicious and people always ask for the recipe!

 Thanks Sarah!

Okay so if most of your family doesn’t like seafood you can’t make traditional caesar dressing with anchovies.

We’ve found a delicious substitute which makes us want to have extra helpings of salad!

Caesar Dressing

  • 1 tsp. freshly grated lemon zest (I zest the entire lemon with my Microplane and add it all)
  • 3 TBSP. fresh lemon juice (Always use a real lemon – never bottled!)
  • 2 cloves garlic, minced (always use fresh garlic – never from a jar.  I press two large cloves with my Garlic Press.)
  • 1 tsp. white wine vinegar
  • 2/3 c. extra virgin olive oil
  • 1 tsp. coarsely ground black pepper
  • 1/2 tsp. sea salt (I use Real Salt from Utah.)

This recipe is from The New Basics Cookbook by Julee Rosso & Sheila Lukins © 1989 (Authors of The Silver Palate Cookbook & several more.)

Serve over romaine lettuce, with Kraft Shredded Parmesan cheese and croutons.   If you have a Cheese Grater, then definitely use a hunk of authentic Parmigiano-Reggiano or asiago.

Eat with crusty bread and red wine.

 


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