Tuesday, June 12, 2007
I've had the Roald Dahl cookbooks sitting on my shelf forever, tho, I've never actually made anything out of them. I have that on my to do list this summer. Read a story and make a recipe.
Yesterday, the Green Eggs and Ham cookbook arrived and i'm happy to say the recipes look at lot more kid/parent friendly than some of the other cookbooks we've come across. I'm anxious to try some of the recipes. There's a peanut butter pancake recipe that looks ultra yummy. Sadly we won't be able to make the recipe for Green Eggs and Ham as written since the eggs are made green by avocados and those are big no-no for those with latex allergies. I bet I can whip up some yummy green eggs by adding basil instead. . .
Friday, June 8, 2007
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
It doesn't say to, but I would recommend sifting the powdered sugar to get rid of the clumps. Mine didn't break apart well when mixing this up and i had some lumps.
We are a family of 7 and don't spend nearly as much money on food as the American families. We don't eat a heck of a lot of junk. I very very rarely buy a packaged meal. They just don't feed a family our size without buying 2-3 of them and that's not very cost effective at all.
There's just a joy in preparing food with my family that I think helps us not to spend as much on groceries. We don't waste anything. I about had a heart attack when I found a forgotten cantaloupe completely rotten. Leftovers go for next day lunches or frozen for dinners when the kids don't like what I've made or those nights when I just don't feel like cooking. That little bit of cereal left, not quite enough for a bowl, gets put into a zip-loc bag and becomes snackables.
Anyway, I think we're going to make some peanut butter fudge this afternoon. The 8 yo has been bothering me about it ever since she saw it on her favorite show. I think she has a crush on Alton Brown heehee
Tuesday, June 5, 2007
- 1 cup flour
- 1 cup warm water
- 2 teaspoons cream of tartar
- 1 teaspoon oil
- 1/4 cup salt
- food coloring
Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled.
Monday, June 4, 2007
I bought some of those new strawberry flavored marshmallows and used them in rice crispy treats. I had a bad feeling about it the minute I opened the bag of marshmallows. They had that overpowering fakey strawberry smell that I usually associate with that berry flavored monster cereal.
It tasted like fake powdery strawberries instead of the juicy strawberry flavor I envisioned. Blech. total let down.
I think if I want strawberry crispy treats again, I'm going to add dehydrated strawberries as I mix it up.
I've been pondering trying crispy treats with the coconut marshmallows, but dang it, I buy a bag and they never quite make it home.
Thursday, May 31, 2007
Other than that, we've just been going crazy with my in-laws visiting. We went down to Mobile, Alabama, to go to the beach. It rained, so we never made it there. We found some great BBQ, which is always a good thing. We also spent much of the day at the U.S.S. Alabama.
Friday, May 25, 2007
Found this on food network, btw.
Nacho Bread Pizza
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and dicedSplit bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.
Preheat oven to 350 degrees F.
Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.