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Orange Chicken

Posted on September 28, 2012 by amydeline

You know that feeling you’re left with after a major spring cleaning of your house…purging the junk, wiping away the dust, polishing the knick knacks…that refreshed feeling of comfort in your space, when everything is organized, neat, and tidy?

Well, after taking the past few weeks to put a fresh polish on some things around this site, that’s just about how I’m feeling. And it feels good…

  • The Recipe Collection is up to date and organized in a way which I hope will make browsing the vast selection of recipes on this site a bit more user friendly.
  • The Gallery page now includes a much more comprehensive collection of photos, which are bigger and arranged in a more appealing manner. Best yet, clicking any photo will bring you directly to that recipe. Hovering your cursor over any picture will provide a brief description of the featured recipe.
  • A few new step by step guides have been added to the How-To Photo Guides page.

I’ve still got a bit more housekeeping to do around here, but I really hope you enjoy browsing around those pages!

It’s been a productive few weeks. But the best thing about stepping away from new posts for a bit is that it gave me a little time to reflect on where I am and where I’m going with this little blog. I started this blog two and a half years ago as what felt like a natural extension of what I was already flooding my social networks with…ramblings about cooking and eating. Very quickly, I discovered that it gave me a great feeling of satisfaction to produce a blog post…a delicious dish, a few photos, a written recipe…that tangible ‘job completed’ feeling that’s rare in my life as a stay-at-home mom. The very act of clicking Publish was rewarding to me. Even more rewarding was finding that people were actually interested in what I’d published. And that sure felt good!

Rice Krispie Treat ‘Sushi’ for our ninja-themed party

What started as a sort of personal food journal, took on a life of its own, with readers and subscribers and a facebook page and a twitter account (which I don’t really know how to use). But at the end of the day, this is just my little space about food, with no aspirations of being anything other than what it is. It’s not a baking blog or a gluten-free blog or a South Beach blog, though it contains recipes that fall into each of those categories. It’s not a gourmet blog or even a family-friendly blog, though there are plentiful recipes in each of those categories as well. Admittedly, the collection of recipes on this site is a bit scattered.

But you know what? So am I. So is my family. And this blog is a snapshot of our lives… One day I’m intent on losing the weight that’s been nagging at me since having our third son. The next day I’ve craving chocolate-covered bacon-wrapped twinkies. One day I’m cooking hot dog casseroles with my kids. The next I’m serving slow-braised short ribs in a cabernet reduction sauce at an elegant dinner party with dear friends. (I wear sweatpants regardless of the occasion.) My kids are usually clamoring around my feet when I cook and with three boys ages five and under, it’s almost inevitable that one of them will throw a tantrum, fall off a chair, or start coloring the grout between the bricks on my fireplace just as I’m engaged in some crucial time-sensitive step in a recipe. My photos are rapidly staged and shot close because my table is usually too messy to shoot wider. There’s often a baby climbing my legs while I’m frantically snapping the photos.

It’s chaotic. It’s imperfect. It’s my life. And I’m guessing it’s probably some of your lives too.

The Birthday Boy!

And that’s not about to change anytime soon, but there is something new I’d like to bring to this blog… The most wonderful thing about the culinary program I completed many years ago is that it left me with so much more than a collection of tasty recipes. It armed me with an understanding of techniques, which I can now apply towards everything I do in the kitchen…the tools and the confidence that enable me to walk into the kitchen and cook without recipes or to read another’s recipe and quickly understand what I can substitute or alter to fit my family’s tastes. That’s the thing I hope to share with all of you. I want to take my posts here one step further than just some story about my chaotic life and an awesome recipe for braised short ribs or pumpkin parfaits or cheddar bacon biscuits. I want each post to leave you with understanding of why the recipe works and how you can take that idea and make it part of your culinary toolbox. So, from here on out, that’s what I intend to do. Everything else will remain the same, but with each new post, I’m going to pull out one or two techniques or tips which are demonstrated in the recipe and be just a bit more explicit about the how or why.

Ninjago (Ninja Lego) Cake

Ok then, enough chatting about this blog. Time to get back to actually blogging on this blog… We’re throwing our middle guy, Lucas, a grand ninja battle…errr, I mean party, this weekend in celebration of his fourth birthday. It’s gonna be a ninjatastic event with an Asian-themed menu, surprise costumed ninjas, and rice krispie treat ‘sushi’ for dessert. I will share more details, photos, and recipes after the party, but for the moment, I want to share one of the recipes I’ll be preparing for this weekend’s festivities.

Orange chicken…I just adore the sticky sweet and slightly spicy sauce coating chunks of crispy chicken. As I planned the menu for this little ninja party, it seemed like the perfect fit for a big group of adults and young children. It’s a dish I’ve eaten often and made never. So, I did a bit of searching for a starting point. The big surprise for me was that some of the recipes contained not a bit of orange. No juice, no extract, no peel. Many recipes were more sugar than anything else. And though those recipes may be successful at reproducing the familiar orange chicken flavor from your favorite Chinese takeout restaurant, I just can’t come to grips with an orange chicken recipe made without orange. So, I played around a bit and came up with the recipe which follows. It’s pleasingly sweet, just a bit spicy, and packed with a good dose of authentic orange flavor. Prior to frying, the chicken is marinated in a soy-ginger-orange marinade, then dipped in egg, and coated with cornstarch. A simple sauce, made with orange juice and fresh zest is accented with Asian flavors then thickened to the consistency of a glaze with a bit of cornstarch. Definitely a crowd-pleaser!

Focus on Technique – Thickening with Cornstarch

Cornstarch is an effective (and gluten-free) thickener which can be used in a variety of recipes, including sauces, gravy, pudding, and fruit pie filling. It adds no flavor of its own and produces a clear, glazy result, as compared to the cloudy effect of a butter/flour roux. In general, about 1 tablespoon of cornstarch can be used to thicken 1 cup of liquid. To effectively blend the cornstarch into the liquid to be thickened, you should start by making a slurry, which is simply a mixture of the cornstarch with a bit of cold liquid (usually water). This step prevents the cornstarch from clumping when added to the hot liquid. Add the slurry to the liquid you wish to thicken, then bring to a simmer for a minute or two until the liquid thickens.

Orange Chicken

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts, cut into 1″ chunks

  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 1 teaspoon fresh ginger, grated
  • 2 eggs, lightly beaten
  • 3/4 cup cornstarch
  • 1/2 teaspoon salt
  • Vegetable oil, for frying

For the Sauce

  • 2/3 cup brown sugar
  • 3/4 cup water
  • 1/2 cup orange juice
  • Zest from 1 orange (about 1 tablespoon)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons sambal oelek (crushed chile paste)*
  • 2 teaspoons soy sauce
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 green onions, sliced

*You can substitute crushed red pepper or cayenne pepper powder to add a bit of spiciness. If using cayenne powder, reduce the quantity.

Directions

For the Chicken

Stir together the soy sauce, orange juice, and ginger. Submerge the chicken in the mixture. Allow the chicken to marinade for about 20 minutes in the refrigerator.

Combine the cornstarch and salt on a plate. Heat about 1/2″ of oil in a large skillet over medium-high/high heat to approximately 375 degrees. (You can use an instant read meat thermometer to estimate the temperature. If you do not have a thermometer, just heat the oil for several minutes until it’s sizzling hot.)

Remove the chicken from the marinade. Place the chicken in a bowl with the lightly beaten eggs. Remove the chicken from the eggs, then dredge in the cornstarch until well coated. Fry the chicken in small batches until crispy, golden, and cooked through, about 5-6 minutes. Turn the chicken once or twice during cooking. Remove the chicken from the oil with a slotted spoon and drain on a paper towel.

For the Sauce

Combine the brown sugar, water, orange juice, orange zest, rice wine vinegar, lemon juice, soy sauce, and sambal oelek in a saucepan over medium heat until well combined. In a small ramekin or bowl, stir together the cornstarch with the cold water. Pour the mixture into the sauce and whisk to combine. Bring the sauce to a simmer. Simmer for a couple minutes until the sauce is thickened.

Just before serving, pour the sauce over the chicken. Garnish with sliced green onions and additional orange zest, if desired. Serve over white jasmine rice.

Tips

  • To maintain the chicken’s crispiness, wait until just before serving to toss the chicken in the sauce.
  • To make ahead of time, fry the chicken and refrigerate until using. Prepare the sauce and refrigerate until using. Reheat the chicken on a baking sheet in a 375 degrees oven for about 10-15 minutes until heated through and crispy. Heat the sauce and pour it over the reheated chicken.

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Barbecue Bacon Mango Pizza

Posted on August 13, 2012 by amydeline

The sun is barely risen. I’m lying in bed and I can feel sweet warm breath rhythmically hitting my face. I slowly open my eyes and find myself nose to nose with Lucas, my three-year-old, who climbs into bed with me each morning. I put my arms around him, then close my eyes and pretend to be asleep. He plays with one of my earrings, trying to remove the small silver leaf from my ear. After a moment, he abandons the earring and begins running his tiny fingers over my eyebrows. Behind me, I can feel my five-year-old, Liam, trying to braid my excessively long hair. Lucas becomes bored with my eyebrows and begins trying to forcefully push my eyelids open. I roll over to face my Liam. Liam pushes his nose closer to mine and whispers, I love you, Mommy. I kiss his nose. The baby begins to peep through the monitor, wordlessly begging to join the family snuggle time. My husband rolls out of bed to grab the baby. Once in our bedroom, our sweet baby James crawls over his brothers to get on top of me. He puts his wide open mouth onto my cheek. I think it’s a kiss. A very sloppy kiss. Then he tries to jam his finger into my mouth to touch my teeth. I rouse myself then, to bring the boys downstairs for breakfast before my little amateur dentist gets too aggressive.

I’ve come to realize that I belong to my children as much as they belong to me. We belong to each other. It’s a thoroughly symbiotic relationship.

More than anything, I want my family to feel loved in the same way they so generously give their love to me. And one of the ways that I show my love is through fresh and delicious food, carefully crafted into delicious meals we can enjoy as a family, like this barbecue bacon mango pizza. This pizza is inspired by one of the recipes provided by The National Mango Board in a booklet they sent along with a shipment of beautiful ripe mangos. It instantly reminded me of a sweet and savory Hawaiian pizza, only substituting the ham for bacon and the pineapple for mango. Genius. Only I took that idea a little further by coming up with a homemade mango barbecue sauce, rather than slathering on something store-bought.

Though unplanned, the preparation of this pizza became a family affair. Small noses came running at the scent of bacon. Small hands stole said bacon. Small mouths gobbled up an entire mango before I had a moment to protest. We dubbed the afternoon Mangofest. There were tears when the last of the mango had been devoured, but smiles returned once this pizza was presented. Definitely a family pleaser! Best yet, the recipe for the barbecue sauce will make more than you need for the pizza…perfect for grilled mango barbecue chicken breasts the next day!!

Barbecue Bacon Mango Pizza

Ingredients

For the mango barbecue sauce

  • 1 tablespoon olive oil
  • 1/2 small red onion, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups fresh mango puree (2 medium mangos should do the trick)
  • 4 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (plus more, if desired)
  • Salt (optional), as desired

For the pizza

  • 1 12″ pizza crust
  • 1/2 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 mango, chopped*
  • 6-8 slices bacon, cooked and chopped
  • 3/4 cup mozzarella cheese, shredded
  • Fresh parsley, chopped

* Click HERE to see my photo guide on how to chop a mango.

Directions

To prepare the mango barbecue sauce: Heat the olive oil in a large pan over medium/medium-low heat. Add the onion and cook for 5-7 minutes until tender and translucent. Add the garlic and cook for another minute or two. Add all other barbecue sauce ingredients and stir to combine. Bring to a very gentle simmer, then reduce the heat to low and simmer for about 25 minutes, stirring occasionally to prevent burning. Allow the sauce to cool, then use a food processor or blender to puree until smooth. Taste the sauce and adjust seasoning as desired. Refrigerate until using.*

To prepare the pizza: Heat the oil in a small pan over medium/medium-low heat. Add the onion. Cook for about 15 minutes, stirring frequently to prevent burning, until the onions are tender, sweet, and lightly golden. Spread a thin layer of the sauce (approximately 1/2 cup) over the pizza crust. Scatter most of the bacon, mango, and onions over the sauce. Top with the shredded cheese. Scatter the remaining bacon, mango, onions, and parsley on top. Bake in a 400 degrees oven for about 12-15 minutes, until hot and melty.

*The barbecue sauce recipe will produce more sauce than is necessary for the pizza. You can use the sauce as you might use any barbecue sauce on grilled chicken, ribs, shrimp… It would also freeze nicely for later use.

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Grilled Chicken Tikka Masala Pizza

Posted on August 10, 2012 by amydeline

Anyone following all of this crazy zombie apocalypse ‘news’ popping up?? There’s some seriously wacky stuff going on out there.  I’ve seen enough zombie movies to know that this is always how it begins…a few random incidents which are brushed off as isolated events with some logical cause. The public is urged not to panic and then all h.e.double hockey sticks breaks loose. (Being told not to panic is a sure sign that it’s time to panic.) And honestly, though I’m inclined to believe that all of this has more to do with dangerous mind-altering drugs than a zombie armageddon, I’m not sure that brings me any peace of mind.

Did ya know that the CDC’s website has a section on zombie preparedness?? I kid you not. I’m pretty sure it’s a tongue-in-cheek, fun way to educate about general disaster readiness. Or is it???

Personally, I learned everything I need to know from the educational zombie comedy, Zombieland.

Zombie Survival Rule #1: Cardio

Good thing I’ve been running again. And it feels so good. I’d been struggling to get back to a regular running routine ever since having my baby 15 months ago and it’s been an uphill battle, both literally and figuratively. My progress had been dreadfully slow. But, the baby weaned from nursing almost two months ago and my running progress has accelerated ever since. Guess I didn’t realize the toll it was taking on my body. It feels good to get out there for my runs and I’ll be ready when the zombies…errr, I mean bath salt crazies…start chasing me down. (I’m joking…mostly.)

The other benefit of running is that it affords me a little more wiggle room in my dietary choices, so I can afford to enjoy a few indulgences. Ok, my running/indulgence balance is admittedly still a bit off, but it’s getting closer. This grilled chicken tikka masala is one of those indulgences that I think about when I’m running. This mouth-watering pizza combines one of my all-time favorite dishes, chicken tikka masala, with homemade garlicky grilled naan flatbread and a bit of melty mozzarella cheese. Seriously yummy and worth every second of heart-pounding cardio.

I’d like to tell you that this dish is a cinch to pull together, but that would be a lie. There is nothing inherently difficult about it, but between preparing the marinade, making the sauce, preparing the dough, grilling the chicken, grilling the naan, and then assembling and grilling the pizzas, this is a time consuming meal. But it is a labor of love. Definitely worth the time! Just save it for a sunny weekend day and get the whole family involved in the process!

To make things more manageable, you may want to plan to cook the meal in parts. The chicken can be marinated the night before. The sauce, the chicken, and the naan can all be made ahead of time and will hold well in the fridge for a day or two. You could even enjoy the meal as traditional chicken tikka masala with rice and naan one night and make the pizzas for leftovers the next day! However you decide to break it up, I think you’re going to enjoy this delicious meal!

Grilled Chicken Tikka Masala Pizza

Ingredients

For the Naan*

  • 1 packet dry active yeast
  • 1 cup warm water (about 110-115 degrees)
  • 1/8 cup sugar
  • 3/4 teaspoon salt
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 tablespoon garlic, minced
  • 4 cups flour (approximately)
  • 4 tablespoons butter, melted

For the Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 1/2 cups plain yogurt
  • 3 tablespoons garam masala
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 inch segment of fresh ginger, grated

For the Sauce

  • 3 tablespoon butter
  • 1 small onion, diced
  • 1 teaspoon garlic, minced
  • 1 1-2″ segment fresh ginger, grated
  • 2 small serrano peppers, seeds and ribs removed, diced
  • 1 1/2 tablespoons garam masala
  • 1 (29 ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup heavy cream
  • 1/4-1/2 teaspoon cayenne (plus more, if desired)
  • 1 teaspoon salt (plus more, if desired)
For the Pizzas
  • 2 cups mozzarella cheese, shredded
  • Fresh parsley leaves, chopped

Directions

To prepare the chicken marinade: Combine all marinade ingredients in a container with a tight-fitting lid. Place the chicken thighs in the marinade and toss to evenly coat. Refrigerate and allow the chicken to marinade for at least six hours or overnight.

To grill the chicken: Wipe the grill with a bit of vegetable oil to help prevent sticking. Preheat grill to medium heat. Shake the excess marinade off of the chicken and place it on the preheated grill. Cook the chicken for about 7-10 minutes on each side. (Cooking time will depend on the thickness of the chicken. The chicken is fully cooked when it has reached an internal temperature of 165 degrees.) Allow the chicken to cool, then cut into small pieces. Refrigerate until using.

To make the naan: Stir together the yeast and warm water. Allow to rest for about 10 minutes. Stir in the sugar, salt, milk, garlic and egg. Add the flour 1 cup at a time, stirring and kneading for several minutes until a soft dough forms. (Add the flour slowly towards the end, since the quantity of flour will vary. The dough should be slightly sticky, but manageable. If the dough is too dry, add little bits of water or milk. If the dough is too wet, add small quantities of additional flour.) Place the dough in a lightly oiled bowl. Cover with a slightly damp towel and allow it to rest at room temperature for 1-2 hours, until it has doubled in size. Then, divide the risen dough into 12 equal balls of dough. Place the balls on a lightly oiled baking sheet. Cover with the towel and allow to rest at room temperature for about 30 minutes. Preheat your grill to medium heat. Prepare a work station near your grill with a rolling pin, cutting board, and flour. Lightly scatter the flour over the cutting board. One at a time, roll each ball of dough into a flat round, then gently stretch the dough into a soft teardrop shape. Place the dough directly onto the grill and cook for about a minute on each side. It will begin to puff slightly when it is done. Remove from the grill and brush with melted butter.

To make the sauce: Melt butter in a saucepan over medium heat. Add the onions, garlic, ginger, and serrano peppers. Cook for about 5 minutes, stirring frequently, until the onion is translucent. Add the garam masala, stir, and cook for another minute. Add the crushed tomatoes, tomato paste, salt, and cayenne pepper. Stir to combine. Continue cooking until heated through, stirring frequently. Reduce the heat and add the cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

To assemble the pizzas: Spread a layer of sauce onto each piece of naan. Scatter some of the chicken over each naan. Sprinkle each pizza with a bit of the mozzarella cheese. Garnish with fresh parsley. Heat the pizzas on the grill or in a 350 degree oven until the cheese is melty and all components are heated through (about 8-10 minutes).

*Recipe for naan adapted from the recipe found HERE.

Makes 10-12 small individual pizzas

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Chilled Mango Cucumber Gazpacho

Posted on August 8, 2012 by amydeline

This past weekend, I had the pleasure of escaping with my husband to the most charming little place in the Catskills. We’d gone to celebrate the first wedding anniversary of my husband’s beautiful sister at the location she and her husband eloped to last August. Dear old friends, family, and new friends gathered at The Roxbury Motel for a truly blissful weekend.

Grounds of The Roxbury Motel in Roxbury, NY

This place is a polished gem with so many facets that you can’t help but gasp as you view each new angle. It’s hard to put into words and pictures don’t do it justice. It’s just magical. Every space on the property has been tended to with the same special care a momma gives her baby. You can feel the love in every unique little detail. During our time there, we encountered a family with two small children, a group of four women celebrating a bachelorette weekend, a couple on a romantic getaway, and a pair of outdoor sports enthusiasts. Oddly, The Roxbury Motel provides the perfect accommodations for each of these occasions. It’s definitely a special place.

The ‘Maria’s Curtains’ room in The Roxbury Motel

My husband and I stayed in the room which is called ‘Maria’s Curtains’…as in the Maria from The Sound of Music and the curtains she used to create play clothes for the von Trapp children. Our room was swimming in the curtain’s pattern, from the bedding to the hand stenciling which crossed from the walls to the ceiling, to the custom tiling around the massive soaking tub. The lamps were made of brown paper packages tied up with strings. And two fantastically tiny, bright copper kettles sat on a small corner table. I’d be lying if I told you I didn’t spend half of the weekend singing My Favorite Things in my ridiculously out-of-tune voice.

We stayed up too late laughing with friends, old and new. We had massages. We soaked in the spa’s hot tub. We drank champagne. And we dined at an amazing little restaurant, called the Peekamoose. The Peekamoose prides itself on its use of locally grown, seasonal ingredients with a menu which changes based on the day’s freshest available foods. Their execution is flawless in every way. I enjoyed a peppery arugula salad tossed in a light vinaigrette with fresh peaches, chevre, and toasted pine nuts, followed by tender goat cheese gnocchi and then the most decadent slow-cooked braised short ribs in a truffled bordelaise sauce. It was an amazing meal.

Exterior of the Peekamoose Restaurant in Big Indian, NY

My husband enjoyed the same selections, with the exception of the first course. For his first course, he selected the chilled watermelon gazpacho. (I stole a taste, of course.) And when we arrived back home to find a box full of the most beautiful, perfectly ripe mangos on my doorstep (courtesy of the National Mango Board), I was instantly inspired. Mango gazpacho.

Traditionally, gazpacho is a chilled tomato-based soup accented with cucumbers, onion, and peppers. But, inspired by the sweet and savory watermelon gazpacho at Peekamoose and the box full of gorgeous mangos on my doorstep, I came up with this refreshing (and quite mangolicious) variation.

Somebody couldn’t stay away from the mangos…

Mangos are just so perfectly versatile. They’re sweet, smooth, and bursting with fiber and vitamin C. Everyone in our family loves their flavor and I always feel good about feeding my family fresh, nutritious foods. When selecting mangos, focus more on the feel of the fruit, than the color. A ripe mango will feel slightly soft, like a peach. If your mangos are not quite ripe, store them on your countertop for a few days. Placing them in a brown paper bag can help speed the ripening process. Once they are ripe, you can store them in the fridge for up to five days. For a photo guide on how to cut mangos, check out my mango guide HERE or stop by www.mango.org for more tips and delicious mango recipes.

Apparently, I was taking too long to cut the mangos.

This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad. Sweet mango provides the main flavor base, combined with a bit of creamy Greek yogurt and vegetable broth. Fresh cucumber, added to both the soup and the garnish lends a cool, crisp flavor. We tend to like things spicy around here, but you can easily adjust the spiciness to your family’s liking by increasing or decreasing the cayenne and jalapeño pepper in the recipe.

Chilled Mango Cucumber Gazpacho

Ingredients

  • 4-5 large mangos, skin and pit removed, cut into chunks*
  • 1 (6-ounce) container plain Greek yogurt
  • 1 (15-ounce) can vegetable broth
  • 2 1/2 teaspoons lemon juice
  • 3″ segment seedless cucumber, peeled and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (plus more if desired)

For the garnish

  • 6″ segment of seedless cucumber, finely diced
  • 1 jalapeño pepper, ribs and seeds removed, finely diced
  • 1 shallot, finely diced
  • 1 teaspoon lime juice
  • Basil oil, optional

*Click HERE for a photo guide on how to cut a mango.

Directions

Place the mango chunks in a blender. Blend until smooth. (You should have about 3 1/2 cups of mango puree.) Add the cucumber, vegetable broth, lemon juice, and yogurt. Blend until smooth. Add salt and cayenne pepper, as desired. Refrigerate until chilled.

For the garnish, combine the cucumber, jalapeño pepper, and shallot with the lime juice. Refrigerate until serving.

For the optional basil oil, blend about 1/2 cup fresh basil leaves with abut 1/4 cup of olive oil, then strain through a fine sieve or a piece of cheesecloth to remove large chunks of basil.

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Bacon Cheddar Drop Biscuits

Posted on August 1, 2012 by amydeline

There’s a full moon tonight. Of that I am certain. I didn’t look it up online and I haven’t glanced at the evening sky. I need only to spend a moment observing my children to know for sure that the moon is full. They are like small, incredibly accurate phase of the moon indicators. And they’ve been in rare form this week.

Just yesterday, two of the boys spent thirty minutes engaged in a volatile argument over who is going to get the longer surfboard. You should understand that getting a surfboard of any size is not (and has never been) in our plans, which made this argument completely irrelevant and bizarre. But for thirty minutes they argued their way around Target shouting at each other about surfboards, until my five year old exclaimed that he was going to hire a shark to bite Lucas’ arm off. Anyone know what the going rate for mercenary sharks is this days??

Meanwhile, the baby has learned how to remove his own diaper and in the process has discovered that he’s a boy. He’s absolutely delighted with his new skill and new discovery. So, in between calling off the sharks, I’ve been chasing the baby and his bare tushy around the house, hopelessly trying to keep him dressed. He thinks he’s pretty funny. But I had the last laugh when I stuck him in a onesie and foiled his disrobing endeavors.

Trouble monkeys; every one of them.

When life gives you chaos, make bacon. Bacon makes everything better. Truly. Even the baby eagerly oohs and ahs at the sight of a plate of bacon. Smart baby. When he was younger he used to crawl around teething on a rubbery piece of pretend bacon. We called it his ‘training bacon’. We’re raising these kids right.

Make a lot a bacon and then throw some in these biscuits. These super simple drops biscuits are a delicious variation on my cheddar garlic biscuits. Cheesy, buttery, bacony; they make a perfect accompaniment for just about any meal. We enjoyed them alongside some grilled chicken in a spicy apple barbecue sauce and corn on the cob. You may want to make a double batch. These biscuits are gonna go fast.

Bacon Cheddar Drop Biscuits

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons salted butter, cold, cut into small pieces
  • 3 tablespoons vegetable shortening, cold
  • 1 cup buttermilk
  • 1 cup cheddar cheese, shredded
  • 1 cup bacon, cooked to crisp, crumbled
  • 2-3 green onions, chopped
  • 3 tablespoons salted butter, melted (for brushing the biscuits)

Directions

Preheat oven to 425 degrees. Lightly coat baking sheets with cooking spray or vegetable oil. In a bowl, combine flour, baking powder, and salt. Add the 3 tablespoons of cold butter and 3 tablespoons cold vegetable shortening to the flour mixture. Use a dough cutter or fork to blend the butter and shortening with the flour mixture until pea-sized bits of flour-coated butter and shortening are dispersed throughout the mixture.

Stir in the buttermilk, cheese, bacon, and green onion. Do not overmix. Use an ice cream scoop or measuring cup to drop mounds of the dough onto the prepared baking sheets.

Bake for about 15-20 minutes.

Melt the butter in a small pan or microwave. Brush over the baked biscuits.

Makes 10-12 Biscuits

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Grilled Soy-Ginger Flank Steak and Asian Cabbage Slaw

Posted on July 23, 2012 by amydeline

I’ve written before about my Lucas and his regard for the truth. If Lucas tells you that pink elephants are falling from the sky, you’d better seek cover and fast. The kid doesn’t lie.

What I didn’t realize until recently is that his regard for the truth carries over into his assumption that everyone else around him is also always telling the truth. My first inkling of this issue occurred on an afternoon when Lucas approached the screen door, which was locked to prevent the baby from letting himself out. He called inside, where my husband and I were sitting, and requested to be let in. In what should have been obvious jest, my husband called back, Nope, sorry. You’re an outside kid now. I giggled. Lucas did not. He instantly crumbled to the deck floor and sobbed, But…I don’t want to live outside. 

His literal interpretation of any statement explains why he became so upset when his older brother told him we were going to put salt on his ice cream cone instead of sprinkles. It also explains why a simple game of hide-and-seek with his brother became so complex. Lucas was assigned the role of seeker. Liam came crashing into the house, ran into the bathroom and slammed the door behind him. Very un-ninja-like. Lucas began counting, 1.. 2.. 3.. 4.. 5.. 6.. 100. Then, he began searching the house. Meanwhile, Liam is raising a ruckus in the bathroom…slamming the toilet seat, running the water, banging into walls. Lucas jiggled the bathroom door knob, but couldn’t get the door open. So, he called into the bathroom, Are you in there, Liam? Liam (clearly from the bathroom) shouted, No…I’m under the dining room table. Lucas ran off to check under the table. Unable to locate his brother in the dining room, Lucas returned to the bathroom to ask, Where are you? Liam then explained that he was hiding under the kitchen table. Lucas, of course, checked the kitchen table and then came to me and sadly said, I can’t find Liam. 

He’s in the bathroom, silly goose.

I cried myself laughing when I shared this story with my husband. As exhausting as it often feels to spend spend all day, every day, with my very busy kids, I am so happy to be able to witness these funny times in their lives.

At the end of a busy day of mind-boggling hide-and-seek, a delicious dinner is always in order. This meal is inspired by a cabbage salad I recently had the pleasure of tasting at a friend’s barbecue. I’ve tasted other similar salads; fresh cabbage in a sweet, tangy dressing, topped with some sort of nut and crushed ramen noodles. It’s the ramen noodles that sell me every time. Seriously, how addicting are uncooked ramen noodles?? I decided I’d come up with my own rendition of an Asian cabbage salad, sweetened with honey, mixed with sweet red pepper and bean sprouts, and finished with cashews and the gotta-have-’em ramen noodles. This recipe makes a bucketful of the addictive salad. I’ve been happily eating it for three days now.

But, this meal doesn’t stop with the salad. Using the same set of ingredients in different proportions, I came up with a simple soy-ginger marinade, which I dunked a nicely trimmed flank steak into. I let the steak chill out in the marinade for about an hour or so, then I threw it on the grill and sliced it up to serve over the cabbage salad. Let me tell you, aside from imparting savory goodness into the meat, this marinade did something magical to the steak. Even though I let my steak go a bit too long on the grill, the result was incredibly tender, practically falling apart around the exterior. Even the baby, with all of his six (almost eight) perfect teeth, thoroughly enjoyed this steak. I’m sure the tenderizing has something to do with the soy sauce in the marinade breaking down the proteins in the steak. Honestly, I’m just as content to believe it’s a magical marinade.

I told Lucas it was magic. He ate all of his steak, of course.

Grilled Soy-Ginger Flank Steak

Ingredients

  • 1 flank steak (1.5-2 pounds), trimmed of excess fat
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sambal oelek (ground chili paste)*

*Can substitute cayenne pepper, to taste

Directions

Whisk together the soy sauce, ginger, oil, honey, garlic, rice vinegar, and sambal oelek until well combined. Pour the mixture over the steak in an air-tight container. Refrigerate for about an hour or two. Periodically turn the steak in the marinade so that all sides are coated.

After the steak has been well marinaded, preheat the grill at medium heat. Place the steak on the grill. Allow the steak to cook for approximately 6 minutes on each side, or until it reaches your desired doneness. Remove the steak from the grill and allow to rest for 5 minutes before slicing.

Serves about 6

Asian Cabbage Slaw

Ingredients

  • 1 head cabbage, shaved or very thinly sliced
  • 1 sweet red pepper, ribs and seeds removed, shaved or very thinly sliced
  • 1 cup bean sprouts
  • 1/2 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 1 teaspoon fresh ginger, grated
  • 2 teaspoons soy sauce
  • 1 teaspoon sambal oelek
  • 1 cup roasted cashews
  • 1 package ramen noodles, uncooked, broken into small pieces

Directions

In a very large bowl or container, combine the cabbage, red pepper, and bean sprouts. Toss to combine. In a separate bowl, whisk together the vinegar, oil, honey, ginger, soy sauce, and sambal oelek until well blended. Pour the dressing over the cabbage mixture and toss until well combined. Add the cashews and toss to disperse. Refrigerate for at least an hour. Add the crushed ramen noodles just before serving.

Serves about 8

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Strawberry Banana Bread

Posted on July 19, 2012 by amydeline

Back in what feels like another lifetime, I was a second grade teacher. One portion of our daily routine included an activity we called Writers’ Workshop. It was a time of the day devoted towards writing, where my students could work independently or collaboratively on various forms of written expression. While they worked, I’d meet with individual students to help walk them through the editing process, while weaving lessons about writing technique, language, and grammar into our little discussions. Some students worked on personal narratives, others on poetry, and others on persuasive writing.

Strawberry Banana Bread Attempt #1 – with freeze-dried strawberries

And then there was the group of boys who’d formed a rock band and spent their time during writers’ workshop writing song lyrics. Now, this rock band was no casual arrangement. Though not a one of them played a musical instrument, they took the idea of their band quite seriously. These boys waited all day to work on their writing. They put careful thought into their choice of words and worked cooperatively to fine tune their performance. I was feeling like a pretty awesome teacher for being able to get my students so actively engaged in the writing process and so motivated to develop their writing skills. And that’s right about went things went sour with the band.

Strawberry Banana Bread Attempt #2 – with strawberry glaze swirl on the top

You see, ‘Diego’ kicked ‘Joshua’ out of the band. It had something to do with not fully committing to his dance moves. Seriously. Joshua was crushed. ‘Willis’ tried to remain neutral, but it was clear that he was also  unimpressed by Joshua’s moves. I intervened and brought peace back to the band long enough for them to perform the song they’d been working so hard at.

It went something like this…

Oh, when am I gonna be a man?

I wanna be a man!

I’m gonna get a wallet.

I’m gonna go to the gym.

Ooo, when am I gonna be a man?

It was sort of a rap song. And clearly very revealing about a second grader’s perspective on what makes a man…gym memberships and wallets. Of course.

Strawberry Banana Bread Attempt #3 – invisible strawberry glaze swirl throughout the bread

I was reminded of this memory when I walked into my living room to find my 5 year old giving my 3 year old lessons on how to be a man. They were as serious about these lessons as my former students were about their rock band. The lessons involved such behaviors as hopping on one foot, not crying, and toasting blueberry waffles. All very important man behaviors, for sure.

Kids are funny. They’re constantly trying to make sense of their little worlds and every so often, they give us a peak into the carnival of their little brains. Like this morning, on our walk back from the grocery store, when we passed an empty bottle on the side of the road.

That’s weird, commented my 5 year old.

I bet it was a man sitting by the road singing a song who left it there, replied my 3 year old. (A hobo with a handkerchief on a stick, perhaps?)

What was he singing, I asked.

Yankee Doodle, replied my 5 year old confidently.

No, my 3 year old adamantly intervened. I think he was singing Nowhere Man. 

I will bake five dozen cookies for any hobo with a bindle, singing Nowhere Man, on Blueberry Lane.

Strawberry Banana Bread Attempt #4 – with fresh strawberry puree and dried strawberries

But we hadn’t gone to the grocery store to buy cookie ingredients. We were picking up fresh strawberries and bananas for this Strawberry Banana Bread. This recipe is the result of not one, not two, not three, but four attempts. (We’ve been eating a lot of banana bread around here.) Every batch was delicious in its own right. But, it wasn’t until the fourth batch that I nailed what I’d been trying to accomplish.

Doesn’t seem like making a loaf of strawberry banana bread should be such an issue, right? But here’s the problem…when baked, strawberries become undesirably mushy. So, in my first attempt, I tried incorporating freeze-dried strawberries to conquer the mushy dilemma. The result was acceptable. The freeze-dried strawberries rehydrated during baking, but there wasn’t enough strawberry flavor throughout the loaf. So, on attempts two and three, I made a strawberry glaze, which I attempted to swirl throughout the loaf using two different techniques. But, the banana bread was too dense to produce my intended result. Both of those loaves came out fantastically sweet and moist with a lovely caramelized crust, but I still wasn’t satisfied. On my final attempt, I had the epiphany that I could puree fresh strawberries to replace all of the water and part of the vegetable oil in my normal banana bread recipe. This had the double effect of dispersing the sweet strawberry flavor throughout the bread as well as slightly lightening the recipe. Chopped dried strawberries lend additional strawberry flavor and a nice variety of texture to the loaf.

Strawberries and bananas are a classic flavor combination. And they’ve never been better combined than in this twist on banana bread. This is more than just a banana bread with a few strawberries mixed in. This bread pays equal homage to both the strawberries and the bananas. Definitely worth the four attempts it took to come around to this recipe!

Strawberry Banana Bread

Ingredients

  • 1 3/4 cup flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup pureed strawberries
  • 1/3 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 3/4 cup dried strawberries, chopped

Directions

Preheat oven to 350 degrees. Spray a loaf pan with baking spray.

In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the vegetable oil, pureed strawberries, vanilla, and eggs. Stir until well combined. Add the mashed banana and dried strawberries. Stir until well blended. Pour the banana bread mixture into the prepared pan.

Bake for 60-70 minutes.

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Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing

Posted on July 12, 2012 by amydeline

There’s a little angel who lives on one of my shoulders, whispering, Be a good girl, Amy. Eat the apple instead of the brownie. Put down that fifth glass of wine. Nothing tastes as good as skinny feels. 

There’s a little devil on the other shoulder. He woos me with sexy little suggestions like, Come on, Amy…life’s too short to not enjoy delicious food. You’re not that much overweight. That chocolate will taste even better than skinny will feel. And wine is good for you…scientists say so. Trust me. Trust me. 

I was never ‘overweight’ until I had my babies. As a child, I was one of those featherweight gals who could scarf down remarkable quantities of lemon Italian ices, yodels, and meatball subs without a care. My hunger was infinite. In high school, I gained height without weight and bordered on scrawny. I sobbed like there was no tomorrow over my flat-chested fate. In college, I quickly gained the freshman fifteen (or twenty) on a diet of pizza, beer and Lucky Charms. It filled me out and gave me the curves I’d craved so badly in my youth. I slimmed down by the end of my college days. From there on out, I maintained a healthy weight, with barely an effort. I haven’t been ‘skinny’ since my high school days. But I was healthy and trim.

And then I had my boys. I gained a little more than I should have with each pregnancy. I lost most of the weight between pregnancies with a bit of discipline, but still started each pregnancy five pounds heavier than the one before. And now, here I sit, over a year after the birth of my third son, still struggling to get my weight down. It’s been harder this time. I’m not that far out of a healthy weight range for my height, but those pounds make a difference.

I started this year pumped full of motivation to lose the baby weight, just like millions of others who make grand new year resolutions and swear they’ll stick with them. I actually had a really successful start and quickly lost 15 or so pounds early in the year. And then I got lax and the number on the scale started creeping up again. I’ve been playing the yo-yo game ever since. Lose a few, gain a few, lose a few, gain a few. Lather, rinse and repeat. It would be so much easier if I didn’t love food so darn much!

The funny thing about those little guys on my shoulders is that, in my mind, the angel is blissfully plump. The devil is thin and decrepit. I secretly think that the angel wants me to enjoy the chocolate. He wants me to enjoy the beautiful world of delicious food…just in moderation, of course.

Thankfully, there’s no shortage of drool-worthy food out there which can still be enjoyed within the framework of wanting to shed a few pounds. And there’s no better time than the summer, when produce is at its peak and the hot weather naturally inclines us to eat lighter, to achieve those healthful goals. Take advantage of the season’s bounty to enjoy fresh salads full of vibrant summer flavors, like this grilled peach and prosciutto salad in a creamy barbecue-inspired dressing. Ripe peaches, at their summer best, get grilled to bring out even more of their natural sweetness. Combine that with crisp red onion slices, savory prosciutto, and salty gorgonzola, drizzled with a slightly-spicy BBQ dressing, and you’ll be singing summer’s praises.

Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing

Ingredients

  • 3 peaches, sliced
  • 8 slices prosciutto, chopped
  • 1/2 red onion, very thinly sliced
  • 8 cups mixed spring greens
  • 3/4 cup gorgonzola cheese, crumbled
  • Vegetable oil, for rubbing the grill

For the Creamy BBQ Dressing:

  • 1/3 cup ketchup
  • 1/4 cup mayonaisse
  • 1 tablespoon brown sugar
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Directions

Wipe your grill with a bit of vegetable oil to help prevent sticking. Preheat the grill at medium heat. Place the peach slices on the preheated grill and cook for a couple minutes on each side, until tender. (The peaches can be used hot off the grill or chilled.)

To prepare the dressing, stir the ketchup, mayo, brown sugar, mustard, worcestershire sauce, vinegar, onion powder, and cayenne pepper together until smooth. Refrigerate until using.

To assemble the salad, place about 2 cups of the spring greens on each plate. Scatter the onion slices over the greens. Arrange the peaches in the center. Top with the prosciutto and gorgonzola. Drizzle with the dressing.

Makes 4 Entree-Sized Salads

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Posted in Cheese, Dressings and Condiments, Food, Fruit, Main Course, Pork, Recipes, Salads, Vegetable and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Simple S’mores Pudding Cups

Posted on July 9, 2012 by amydeline

In bizarrely timely fashion, a friend of mine posted this quote, just as I was drafting this post, How much of this stuff has anything to do with who you are now and who you are becoming? Words to purge by…

I yearn for the simple life, a life with minimal clutter and limited complications. Just an uncluttered life focused on family, friends, and enjoying this beautiful world. But sometimes it seems practically impossible to achieve this state of uncomplicated living. We seem to accumulate stuff at twice the rate I can use it, gift it, donate it or trash it. And, my goodness, do kids come along with a lot of accessories…even after you’ve said no to the wipe warmers, diaper genies, bottle sterilizers, sleep positioners, and the tap-dancing monkeys that Babies R Us told you were newborn essentials. Honestly, I don’t even need bottles. I don’t need a swing or a special baby food maker. Heck, we barely used the baby’s crib for the first year of his life. Just give me my baby, a few onesies, a soft blanket, and a ridiculous quantity of baby wipes. (I’m not sure I could live without baby wipes.)

But kids amass stuff no matter how hard you try to avoid it. Puzzles and action figures and five million tiny legos. And little plastic toys from happy meals and musical instruments and samurai castles. And cars and books and stuffed toys and train sets. And a toy kitchen, a toy workbench, and something called bonkazonks. And coloring books, sticker collections, broken crayons, and cowboy hats.

And I’m also to blame for our accumulation of stuff. Because I need matching dishes and glasses. And I needed a sombrero for my Mexican fiesta (which will now live in the basement just in case I want to throw another fiesta). And we couldn’t possibly have had a lemonade stand without a proper lemonade dispenser. And my life wouldn’t be complete without those little metal nest candleholders and turquoise birdie candles. It all seemed so important at the time, but now it achieves nothing besides making me feel claustrophobic in my own home.

I don’t even want to think about the paperwork we collect. Bills and important forms and certificates. A million pages of important paper to file and save, just in case. Just in case.

And then the sasquatch ate mommy and daddy…

How in the world did complicated and cluttered become the norm of our existence? It takes actual effort to not accumulate stuff and not to feed into the expectations we’ve grown to have about what we need. Certainly, those brightly colored, beautifully photographed magazines from Pottery Barn and Anthropologie aren’t doing anything to help limit my stuff accumulation. I know, I know…waa, waa, waa, I have too much stuff. Talk about a first world problem! Believe me, I don’t take it for granted.

I just think that our well-intentioned culture has a tendency to overcomplicate life to the point of chaos. I want to simplify. Let go of clutter. Live in an environment of minimalistic zen. Focus on what’s important. And so this is the summer of the purge! I’m moving from room to room and closet to closet to eliminate the clutter. We’ll hold a garage sale to sell what we can, then donate the rest. Goodbye handheld carpet cleaner I’ve never used. Goodbye racks and racks of dvds we will probably never watch. Goodbye duplicate copies #2, #3, and #4 of The Giving Tree. I love you, but we only need one of you. Goodbye all three 50 Shades of Grey books. You weren’t worth the time it took to read you. May you live happily in someone else’s home. And goodbye wine rack. I drink my wine way too fast to ever put you to use.

My minimalistic impulses carry over into my feelings about food. I like simple fresh flavors, short ingredient lists, and uncomplicated preparation methods. I’m totally intrigued by the whole arena of molecular gastronomy…gelification, spherification, foamification and whatnot(ification). I want to eat that food and marvel over the cleverness of the chef. But my personal approach to food is much simpler. No fancy tools, no futuristic techniques…just a sharp knife, a few simple tools, and a good set of pots and pans. It’s really all you need.

A few nights ago, my husband and the boys pitched a tent in the backyard for a summer campout. They built a fire and we roasted marshmallows, which we layered with chocolate and graham crackers for a classic s’mores treat. The boys entertained us with campfire songs and spooky stories involving mommy and daddy getting eaten by a sasquatch. And then they snuggled up in the tent and slept the night away. It was an idealistic evening. It’s the simple things in life, isn’t it?

But a few days earlier in the week, the boys had a craving for s’mores. So I came up with these little individual s’mores pudding cups…for those nights when you don’t have a marshmallow roastin’ fire roaring in the backyard. Rich, homemade chocolate pudding gets layered with mini marshmallows and crumbled graham crackers. Nothing fancy, but what a crowd-pleaser! Simple pleasures.

Simple S’mores Pudding Cups

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 3 graham cracker sheets, crushed

Directions

Sprinkle about half of the graham cracker crumbs and half of the marshmallows onto the bottom of six individual serving bowls or glasses. Reserve the remaining crumbs and marshmallows.

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in the milk, stirring until combined. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chocolate chips and vanilla, stirring until fully melted. Carefully pour the hot pudding over the marshmallows and graham cracker crumbs. While the pudding is still hot, scatter the remaining marshmallows over the top and sprinkle with the remaining graham cracker crumbs. Refrigerate until chilled.

Serves 6 

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How to Juggle Cooking and Kids

Posted on July 6, 2012 by amydeline

I’m often asked, How do you do it? How do you cook all of that yummy stuff with the three boys running around?

Well…sometimes it’s not so easy. Sometimes it feels downright near impossible. And sometimes I don’t even try. We pick up some prepared salads or sandwiches from the grocery store, order a pizza, or I give the kids what I call ‘snack dinner’, which is essentially a random collection of snacky type things like a mozzarella cheese stick, cup of yogurt, handful of grapes, or some carrots sticks and dip. (Snack dinner happens to be the boys’ most favorite meal.)

But I do cook a lot and I’ve developed a repertoire of strategies which I employ to get the job done. Perhaps they’ll work for you too…

Involve the Kids

Strategy 1 – Involve the Kids

I love cooking with the kids. It’s an activity which is bursting with very natural learning opportunities, plus it teaches kids about foods and flavors and makes them more willing to try out new things. Best of all, when they’re engaged in helping you, they’re not off doing other sorts of mischief. You can read a bit more about involving kids in the kitchen in my special section devoted towards cooking with kids.

Dance Party!!

Strategy 2 – Kitchen Dance Party

Sometimes, getting the kids involved in the meal preparation just isn’t logistically possible. When that’s the case, I initiate kitchen dance party. I have an ipod dock sitting on my kitchen counter. We cue up my running mix and pump the volume. And then we dance our butts off while I tend to whatever I’m whipping up that day. All three boys come running when Ice, Ice, Baby starts pumping through the kitchen. Who doesn’t love a song which includes lyrics about a pound of bacon??

Serve an Amuse Bouche

Strategy 3 – Serve an Amuse Bouche

In fancy restaurants, they often serve an amuse bouche. Amuse bouche translates literally to ‘mouth amuser’. It’s usually some small bite-sized hors d’oeuvre of the chef’s choosing; a little blini topped with smoked salmon and caviar or a tiny cup of seasonal bisque or a bite of perfectly-cooked truffled risotto. The entire idea of an amuse-bouche makes me absolutely gleeful. It’s like a bonus course, a little surprise. And it helps makes the time between ordering your food and the arrival of your first course more pleasant. In the home, an amuse bouche may buy you the time you need to cook the actual meal. Of course, I’m not serving salmon, truffles, and caviar to my children. A handful of cherries, scoop of cereal, or a strawberry spinach smoothie usually does the trick…it just needs to be something which keeps them busy and adds a bit of nutritional value to the coming meal.

‘Mise en Place’ for Penne ala Vodka

Strategy 4 – Cook in Parts

I rarely cook a meal from start to finish all at once. I cook in parts, when the opportunities present themselves. If the kids are playing independently, I hop into the kitchen and chop the onions for a tasty penne ala vodka. Then I stick them in a baggie in the fridge. A little while later, while the baby’s napping, I may measure the cream and chop the prosciutto. When the boys are eating lunch, I grate the cheese. In the culinary world, chefs use the term mise en place, which essentially translates to ‘everything in its place’. It’s basically referring to the process of prepping and gathering all of your ingredients prior to cooking. It’s a good practice to get into whether you have kids or not. Gathering and preparing everything before you get started will save you a whole lot of scrambling around while you cook. I prepare my ‘mise en place’ in little bits all throughout the day so that when dinner rolls around, I just need to put it all together.

Melon Sangria, Anyone?

Strategy 5 – Put on Your Blinders and Charge Onward

Sometimes everything else fails and you just need to plug along. In fact, just this morning, as I was preparing a cake for a pool party potluck we’ll be attending tomorrow, I had a nightmarish cooking experience. I tried our dance party tactic, which worked for a while, until my 5-year-old threw himself head and hands first onto the floor in an attempt to do some sort of headstand type move, which he clearly has no business doing. While performing this ambitious maneuver, he managed to injure his hand, which resulted in the immediate need for icepacks, pretend bandages, and snuggles. I then moved onto to the ‘amuse bouche’ strategy in an attempt to get the cake in the oven. In this case, I gave everyone a scoop of the peanut butter chips I was using in the cake. The baby ate a few and then abandoned his peanut butter chips in favor of clawing at my legs and screaming at me to pick him up. The dog wasted no time and immediately stuck his tongue into the baby’s snack bowl. I threw the now slimy snack bowl into the sink, picked up the baby and held him on my hip while I continued preparing the cake batter. At this point, I realized that in my distracted state, I’d almost forgotten to add the cocoa to my chocolate cake. As I moved to the pantry the grab the cocoa, commotion ensued in the living room. Turns out that my three-year-old had found his favorite shoes outside, put them on, and proceeded to spread dog poopy all over the house and his toys. I stopped again to clean the mess, then thoroughly washed my hands in scalding hot water and proceeded to finish the cake with the baby on my hip. Sometimes you just need to charge onward.

And when all else fails, a glass of melon sangria usually helps…for you, not the kids, silly goose!

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Posted in Appetizers, Baking, Cooking with Kids, Culinary Techniques, Food, General Rambling and Such and tagged , , , , , , , , . Bookmark the permalink.
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