Beans and Corn Bread and a Rant

As promised, a couple days late, here is the recipes for the beans and cornbread.  They turned out fantastic!  BTW, the party was a HUGE hit. The kids ran around like mad, and when it was time for a story (Mad Dad set up wood around a red flood light) the kids all sat around the "fire" and helped me read one of their favorite stories.

Baked Beans

3 cups dry pinto beans, soaked (at least 4 hours)

4 cups chopped onions

2 Tbsp olive oil

1.5 - 2 tsp salt

1 Tbsp chili powder

2 tsp cumin

1.5 tsp dry mustard

6 - 8 medium cloves garlic, minced

6 tbsp dry white wine (optional)

6 - 8 tbsp cider vinegar (to taste)

3 - 4 tbsp molasses (to taste)

2 cups grated mild cheese (optional)

lots of black pepper

crushed red pepper, to taste

3 medium sized tart apples, cut into medium sized chunks

4 medium sized ripe tomatoes, chopped

 

place the presoaked beans in a kettle and cover them with plenty of water. bring to a boil, lower to a simmer, partially cover, and cook slowly until tender  (1 1/4- 1 1/2 hours), checking the water level during cooking.  drain off any excess when the beans are done (this can be saved for soup stock).

begin cooking the onions in olive oil in a medium sized skillet.  add salt, chili powder, cumin and mustard, and saute over medium heat for about 8 - 10 minutes.  add garlic, and saute for another 5 minutes or so.  add this saute to the cooked beans, along with all remaining ingredients.

preheat oven to 350.  mix the beans well and transfer to a deep casserole or a 9 x 13 inch baking pan. cover tightly with foil, and bake 1 hour.

Corn Bread

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1. 
     
• 1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
• • 1. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Hope you all enjoy these recipes, we sure did.

Now since my computer id working, how about a little Meditation Monday.  Todays topic, proper clothing for yoga.  Until I started doing yoga regularly, I thought stores that sold their clothing at outrageous prices for a pair of glorified sweatpants were a huge rip off!  My mind has been changed and I believe they are worth every penny of the brand name.  Ultimately I'm cheap, I try not to spend too much on my clothes especially.  I have 3 kids that need a new wardrobe every 3 months it seems.  I do what I can, and there are definitely hand me downs for Chaos and Supernan, from friends, and I try to repurpose what I can, and make stuff when I can.  YaYa does not like the stuff that I make all the time, she is far too "fashion conscious (in her mind)" to wear the uncool stuff that I spend hours working on for her.  Anyways, enough of my rant, with everything else that I have to worry about spending money on, expensive clothes for myself is not high on the list.  However, when it comes to doing yoga, there is something to be said for actual quality.  Like I said, I have 3 kids, I had 3 c-sections, and the mummy tummy to prove it (I try, but it wont go away) and it is particularly uncomfortable when you have to adjust your clothing constantly in a class.  Case in point, last weeks class, in between sun salutations and mountain pose we were not given a breath to adjust, our form or our clothing.  It's not such a pretty site to see my butt hanging out because my "yoga" pants have slipped down and folded under said mummy tummy and are literally hanging at the BOTTOM of my tailbone.  Basically what I am trying to say, is if you are going to invest your time and your body, invest in some proper clothes!  Lol, or might end up like me.

Until tomorrow, enjoy your day, enjoy your family, and happy doing whatever your day brings you.

4 GOALS!!!!!!!!!!!!!!

Sorry for the late post all, but my superstar had an early game this morning.  My superstar scored 4 goals!!!!!!! Ok, Ok I know he's not likely headed for the NHL anytime soon, he's only in pre-novice, but I am SUPER DUPER UBER proud of him.  He scored 2 actual goals, 1 that got waved off, and 1 in the shootout!  

So I'm a little late with the recipe, today it is straight from the newest edition of the Martha Stewart Living magazine, mmmmmmmmmmmmm!

Tandoori Marinated Chicken with Cucumber, Lime and Chilies

1 whole Chicken
{1.5 tsp whole cumin seeds, 1 tsp whole coriander seeds, 1/2 tsp whole fennel seeds} or if you can find a tandoori seasoning together, use that instead.
1 onion, coarsely chopped
2 large garlic cloves, minced
2 tbsp ginger, minced
3 tbsp vege (or EVOO) oil
1/2 tsp turmeric (omit if using tandoori season)
1/2 cup greek plain yogurt
coarse salt

If using the raw ingredients, toast cumin, coriander and fennel in a skillet over med heat until fragrant (2 min), then grind into a fine powder.
Puree onion, garlic and ginger.  Heat oil in a skillet over med high heat.  Add onion mix and fry until translucent (5 min).  Stir in spice mixture (or at this point add your store bought mix 3tsp) and turmeric.  Let cool.
Stir yogurt into mixture and add salt to taste.
Place chicken breast side up and tuck wings under, on a rimmed baking sheet.  tie legs together.  Pat chicken dry with paper towel.
Gently separate skin from breast and rub some of the yogurt mixture underneath, and on the top of the skin.  Cover with plastic and refrigerate overnight.
The next day, Preheat oven to 450 .  Uncover chicken and season with salt.  Reduce oven to 400.  Roast chicken for 30 min, remove from oven and tent loosely with foil.  Return to oven, rotating sheet.  Roast until juices run clear and an instant thermometer reads 165 when inserted into the thickest part of the thigh (about 30 min).
Remove from oven and let rest 10 min before serving with cucumbers, lime wedges, and chillies.

This is what we are having for supper tomorrow.  So I will tell you how we like it and you can tell me if you like it.

Until tomorrow, Enjoy your day, Enjoy your family and Happy cooking.

As Promised, The BEST RECIPE EVER!!!!!!!

So my mother in law gave me this recipe about 5 years ago, and I make it religiously at Christmas, ok and I had it for my birthday too.  This square type cake whips up in a 9x13 pan, but I would strongly recommend  making at least 2, 1 to share with visitors, and one for you. Is your curiosity peaked yet?  My friends here in town have heard tell of this recipe being made, but none have seen it.  For the first time ever, I am going to share it with all my friends and family.  Be prepared for the compliments to start rolling in!

(And the marching band is playing softly in the back ground, drums getting louder, fireworks ready to go)

Banana Split Cake:

• First Layer:
• 2 cups graham cracker crumbs
• 1/4 to 1/2 cup sugar
• 1 stick melted butter
• Second Layer:
• 2 stick softened butter
• 2 cups confectioner's sugar
• 2 egg whites
• Third Layer:
• 3-4 sliced bananas, dipped in lemon juice to prevent browning

• 1 (20 oz) can WELL DRAINED crushed pineapple
• Fourth Layer
• Dream Whip, milk
• sliced Marashino (Drained) cherries
  
• Preheat oven to 325.

Layer 1, combine all ingredients, and press into 9x13 pan, bake 10-12 minutes.  LET COOL COMPLETELY!

Layer 2, combine all ingredients and mix for a FULL 15 MINUTES (if you don't you base layer will be soft and the cake will be gloopy).  Spread over COOLED crust

Layer 3, peel and slice bananas lengthwise.  After the bananas have been dipped in lemon juice, layer side by side over layer 2.  Drain crushed pineapple completely, spread in between bananas. Use the full can.

Layer 4, mix dream whip according to directions, fold in cherries gently, and spread on top of cake.  

Refrigerate at least 4-6 hours to set.

Enjoy, believe me, you will!  Please send me feedback after you have had a chance to try this and let me know what you thought of it.

So I am leaving you with this final post for the holiday season, I will periodically check in just to see how everyone is doing and update you with out happy holidays. 

Enjoy your day, enjoy your family and have a HAPPY AND FESTIVE HOLIDAY!!

See you all back here in January.

Merry Christmas

• 
  
• 
  

Perfectly Perfect, Scrumdidliumtious Vanilla Spritz Cookies

Perfect Vanilla Spritz Cookies
(with a cookie press or decorators bag and tips)

1 cup butter, room temp
1 cup white sugar
2 eggs
2 tsp vanilla extract
1/2 tsp lemon juice
1/2 tsp salt
2 1/2 cups flour

Preheat oven to 375.
Cream butter and sugar until smooth. Beta in eggs, vanilla, lemon juice and salt.
Add flour, beating until a soft dough forms.  (At this point you can add food coloring if desired)
Pack dough into cookie press or decorators bag and press onto ungreased cookie sheet.
Bake until golden, about 10-12 min.
Transfer to cooling racks.  Store in an airtight container up to 4 days.

These are a scrumdidliumtious little treat.

Only 2 more days to go until you get the best recipe of all.  Hope your ready for it.

See you all back here on monday for the last Meditation for a month.
Enjoy your day, enjoy your family and happy baking.

Merry Christmas!

My First Guest Post!!!!!! YAY!!! (And just so you don't miss us too much, a couple of pics!)

So today is my very first guest post.  Hope this works out.  I'm a little nervous.  But I am going to help out with the Cookie Countdown over at Scraps and Scribbles.  So I have decided to do 3 cookie recipes, I will do 2 today and one tomorrow (don't forget that Sunday is family day). Also today, I am going to show you just a few pics of the crazy family, but in a separate post.  So enjoy the recipes, make sure there is some left for Santa, he will love these.

Recipe 1

Chocolate Banana Cream Pies (sorry for the messy pic, I had to take a quick pic before more little fingers got into them)

4 ripe (or over ripe) bananas, smooshed
1/4 cup butter or margarine
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 1/2 cups four
1/3 cup cocoa

Preheat oven to 350.
In a large bowl, cream butter and sugar.  Add egg and vanilla, mix well.  Stir in smooshed bananas.
Slowly add flour, baking soda and cocoa.  Stir until just mixed.
(This is probably sounding quite like a banana bread recipe, and that's cause it's adapted from one)
Your dough should be thicker than a cake dough, but thinner than a drop cookie dough.
Put dough into icing bag, with 1 1/2 inches cut from tip (I used a disposable one, but you can use a sandwich bag if thats what you have on hand). Drop cookies onto cookie sheet lined with parchment paper.  At this point, the cookies should look something like reindeer poop (at least thats what my kids thought it was)

Bake for 10-15 minutes (I know it's not super specific, but everyone's ovens vary)
Let cool completely.

Cream Filling:
1 1/2 cup whipping cream
1 cup (+) icing sugar
sprinkles, tinted sugars to decorate.

In another bowl, on high speed, mix whipping cream and icing sugar to a thick consistency. Feel free at this pint to tint it yourself, or keep it white and roll the entire cookie in sprinkles or tinted sugar.

Once the cookies are cooled, take 2 cookies approximately the same size, and sandwich about 1 teaspoon of cream filling between them.  At this point you could leave it, or you could roll the cookie in sprinkles or tinted sugar.


Recipe 2

Those wonderful looking cookie bars in the middle are one of the easiest and most delicious recipes ever.  Not to date myself, but I have made these for ** years.  They are actually from a kids cookbook that my grandpa gave me when I was 10.  Yes I still have the book, and yes I still use it.  So here they are.

Lemon Slice Bars

1/2 cup butter, softened
1/4 cup icing sugar
1 cup flour

Topping
2 eggs
2 tablespoons Lemon juice
2 teaspoons grated lemon rind
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
1 tablespoon icing sugar

Preheat oven to 350.  Grease a 9x13 baking dish
Beat butter and icing sugar until smooth.  Stir in 1 cup flour, mixing into a smooth dough.  Press evenly into prepared dish. Bake 20 min.  Set aside to cool.

Topping:
Beat eggs well, stir in lemon juice and rind.  Stir in sugar and 2 tablespoons flour and baking powder.  Stir until mixed well.
Pour over cooled base and bake again (at 350) for 25 minutes.
Let cool.  Sift icing sugar over the top and cut into squares.


Hope you all enjoy the post and the recipes.  Until tomorrow, enjoy your day, enjoy your family and happy baking.

Merry Christmas

My Infinite Wisdom From The Kitchen

This mornings recipe comes straight from the heart and my mind, as in I created it this morning.  My husband likes BIG breakfasts, my kids like BIG breakfasts, I do not.  So we compromise...... once a week we do a BIG breakfast.  I don't like eggs, or bacon, or sausages (I'm not a picky eater, I promise, and I will eat them sometimes), my downfall is hash-browns. I love them.  So this mornings compromise is as follows.

Robin's Big Breakfast Combo:
(Also could be used for Christmas morning breaky)

1 bag hashbrowns, your style
1/2 green pepper, diced
1/2 red pepper, diced
1 onion, diced
2 celery stalks sliced
1 package ground pork, cooked
garlic and  onion powder and pepper to taste
5 eggs
1 cup shredded cheese

Directions:

Preheat oven to 350.  In a 9x13 baking dish, combine first 7 ingredients and give a quick stir.  Put in oven and cook 35-40 minutes.
About 10 min before the timer goes, scramble your eggs.  Take the hash-brown mix out of the oven, top with scrambled eggs, and cheese.  Return to the oven for 5-10 minutes, until cheese is melted.

Hope you get a chance to try this and let me know what you think.

Until Monday, enjoy your weekend, enjoy your family and happy crafting.

Gratitude and an Apology

Hi everyone out there in blogland.  It has been a whirlwind weekend for for me and I owe you all an apology, as I am sure that you were all waiting for a fabulous recipe for the weekend.  I do have a few legitimate excuses though.  Number 1, we have been having troubles with our internet losing service on and off, it was off on sat.  Number 2, Mad Chads Christmas party was on Sat night, and quite frankly, it took me 7 hours to preen myself in order to be ready.  Not that conceited, but I did have laundry to do and dishes and everything in between.

And we also had the pleasure of going to the 98th Grey Cup on Sunday night.  AWESOME!!!!! Unfortunately my team lost again, but it was well worth freezing my butt off to go.

On to the post of the day, for Meditation Monday.  I am going to take an exert right from the Yoga Journal Magazine.  I really enjoy reading the magazine and the emails that come through.  It has some very helpful hints and tips for yoga positions and meditation.  Please check it out and let me know what you think of the magazines website.  Until you have a chance to check it out, I hope you enjoy this exert.  As the holiday season is upon us this rings very true.

Cultivating gratitude is less an act of creating something that 

isn't there and more of a practice of realizing what is. It's about 

reminding yourself of the miracles embedded in every second

 of every day—from the largest blessings to the smallest 

moments. By practicing shifting your attention to what is real 

(and not clinging to an idea of what you think should happen),

 you become more appreciative of even the most mundane 

moments in life, and for the richness all around.

As for the recipe that I promised you, it's not one that will feed the family a whole meal, but I can guarantee that everyone in the family will enjoy it as will all of your holiday guests.

5 Minute Fudge

Ingredients

• 2/3 cup (160 ml) evaporated milk
• 1 1/2 cups (375 ml) sugar
• 1/2 tsp (2.5 ml) salt
• 1 1/4 cups (310 ml) Epicure’s Dark Belgian Chocolate
• 16 marshmallows
• 1 tsp (5 ml) Epicure’s Vanilla Extract
• 1/2 cup (125 ml) chopped walnuts

Instructions

1. Combine milk, sugar and salt in Epicure’s Eclipse® Coated Professional Frying Pan. Bring to a boil. Cook for 5 minutes over medium heat, stirring frequently.
2. Remove from heat and stir in remaining ingredients until evenly mixed. Pour into a well-buttered or foil-lined 8" or 9" (20 cm or 23 cm) square pan and smooth over top. Refrigerate until set, and cut into 12 squares.

I have added different flavoring as opposed to vanilla and it is fantastic with a different flavor.

Hope you all enjoy todays post.  Hope the fudge works well for you and that you get a chance to experiment with different flavors.  

Enjoy your day, enjoy your family and see you all here tomorrow, I will have a tutorial ready for you, as I am making toques and mitts for the giving tree at school.

Pizza Friday, and More

In our house, we celebrate Pizza Friday. Take out can be very expensive, so we make our own.  I have the best recipe for pizza dough (thanks momma), that beats the best pizzerias.  And it's EASY, takes 5 min to make.  Believe me, when I have kids climbing all over me and helping, the easier the better.  I am going to give you 2 versions of this recipe, as long as you promise not to tell my kids or my husband that I usually use the second one.

Version 1:
1 cup warm water
2 3/4 tsp quick yeast
2 tbsp oil (your choice, we use EVOO)
dash salt (optional, its not necessary for the baking process)
2 1/2 cups flour

Dissolve yeast in warm water, add oil and flour.
Beat vigorously.
Let rest 5 min (I usually turn the oven light on, cover the dough and put in in the         oven to stay warm while I prep the remaining ingredients)
Makes 2 12 inch pizzas, or double recipe for 3

Version 2:
1 cup warm water
2 3/4 tsp quick yeast
2 tbsp oil
dash salt
1 can chick peas, drained, rinsed and pureed
3 cups flour

Recipe as above

Once dough has had a chance to rest, roll out to your pizza pan and top with your favorite toppings.  The sky is the limit. This also makes nice small crusts that are perfect for children's parties, or helping hands. Using the second recipe adds a little more fiber into the families diets, and makes me feel better about eating pizza every Friday.

Ready for 1 more?  Here is a bonus dessert that is just as quick to prepare and equally delicious.  This is definitely a childhood favorite.

Quick Pudding:
2 cups flour
4 tsp baking powder
4 tbsp margarine
2 cups raisins (optional)
1 cup milk

Syrup:
1/2 cup packed brown sugar
2 tbsp margarine
3 1/2 cups boiling water

Preheat oven to 375
Mix pudding ingredients together, and spread in a large baking dish (9x13 pan).
Pour syrup over dough.
Bake 40  min.

Makes for a slightly carb heavy meal, but easy to prepare for those busy days and a nice warm meal for those chilly Canadian winter evenings.  Plus, pizza makes a fantastic lunch the next day and I become cool mom again, if only for 1 day.

Don't forget that tomorrow is family day, so I will see you back here for Meditation Monday.  Enjoy your weekend, enjoy your family and hope you like the pizza.

Aunt J's Quick Chicken Tikka Masala

So upon thinking of ideas to add to my blog, I have decided that I would like to share some recipes with everyone.  They will vary from dinner to snacky to dessert recipes.  They will appear every Saturday, with the thinking that, we, as most people still do, have a somewhat big family dinner on sundays.  This will give everyone the opportunity to try something new for that dinner, or any other chance they want.  If anyone has any recipes that they would like to share, please feel free to.


The first recipe I have the pleasure of sharing is Aunt J's Chicken Tikka Masala.  Cant wait to try it.  Thanks for the recipe Aunt J.




On the idea of adding recipes, I will start you off with this dish. Tired of the usual meat and potatoes dinners that are all too often made in this house I went online to find something out of the ordinary for us and I came across this one and thought I would give it a try! It is called Quick Chicken Tikka Masala. It is an Indian dish and is quick, easy to make and was a big hit in our house!!! 
Comments: 2 yr old Puddin- "MMmmmm" 3 yr old Sugar- "this is dewishus mama" 10 yr old Pumpkin-"Ya, it's good" Poppie-"Geez J, you should open up a restaurant" Hope you like it as much as we did!!!!! 


Quick Chicken Tikka Masala Ingredients: 
4 teaspoon(s) garam masala (see Tips & Techniques) 
1/2 teaspoon(s) salt 
1/4 teaspoon(s) turmeric 
1/2 cup(s) all-purpose flour 
1 pound(s) chicken tenders 
4 teaspoon(s) canola oil, divided 
6 clove(s) garlic, minced 
1 large sweet onion, diced 
4 teaspoon(s) fresh ginger, minced 
1 can(s) (28-ounce) plum tomatoes, undrained 
1/3 cup(s) whipping cream 
1/2 cup(s) chopped fresh cilantro, for garnish 


 Directions 1.Stir together garam masala, salt, and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour). 2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate. 3.Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion, and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes. 4.Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro. 


Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 2 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (38% daily value), Iron & Potassium (19% dv).


Tips & Techniques Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It is available in the spice section of most supermarkets.