Tuesday, December 9, 2008
Monday, December 8, 2008
Saturday, December 6, 2008
Makes 4 margaritas:
3/4 cup cranberry juice
1/4 cup sugar
3/4 cup fresh frozen cranberries
1/4 cup fresh squeezed lime juice
1/2 cup tequila (or more or less depending on how strong you want them)
1/4 cup Grand Marnier
Blend all together in blender. Enjoy!
Now we have to come up with a signature cocktail for New Year's Eve as we are hosting a mini McFaddenFest! I'll keep you posted. . .
Friday, December 5, 2008
4 slices of pancetta, cut into cubes
about 1 cup fresh asparagus, sliced into 1 inch slices
1/4 cup sun-dried tomatoes, julienned
2 cloves garlic, minced
1 shallot, sliced very thin
1/4 cup white wine (we used pinot grigio)
1/4 cup heavy cream
2 tbsp fresh grated parmesan cheese
salt/pepper to taste
4 oz. penne pasta noodles
Get your pot of water for the pasta boiling, because this is really quick dish to cook up. Boil pasta. While pasta is cooking, saute pancetta over medium-high heat until crispy. Drain on paper towel and put aside. Pour off excess fat from pan, keeping about 1 to 2 tsp for sauteeing the rest of the ingredients. Add garlic and shallots to pan, saute until starting to brown. Add asparagus and sun-dried tomatoes and pancetta and salt and pepper. Saute until asparagus until almost to desired doneness. Add white wine and reduce. Add cream and reduce. Remove from heat. Mix in pasta noodles. Serve with grated parmesan cheese. Enjoy!!!
Sunday, November 30, 2008
I have been busy! Fin is now eating solid food, so I got my blender out and have been pureeing and freezing all kinds of veggies and fruits. It is such a great thing to be able to do for my baby. I did this for Max and now am doing it for Fin. Sometimes people ask why I don't just buy baby food because they think it takes so much time to make it. Actually, it takes me less time to make more food than I could buy in the same amount of time. I make my own for three reasons: 1) so I know exactly what is going into his mouth; 2) it is much less expensive; and 3) deciding what to buy at the store makes my head go 'round -- there are way too many choices!
I have also made my own oatmeal powder so that it is not too chunky for him. I just put some old fashioned oats in the blender and blend it into a fine powder, then cook it up and let it cool. I usually make enough to last a few days and put it in the fridge and sppon out what I need. I mix this with mashed bananas and yogurt for him for breakfast. He is such a good eater and has not rejected anything yet.
This is a wonderful book and has helped me with learning what foods to make at what stages. It is well-used.
Thursday, November 13, 2008
Tuesday, November 11, 2008
*** Link to your tagger and list these rules on your blog.
***Share 7 facts about yourself on your blog, some random, some weird.
*** Tag 7 people at the end of your post by leaving their name as well as links to their blog.
*** Let them know they have been tagged by leaving a comment on their blog.
1. I never cared for chocolate until I became pregnant with my second child; now I can't get enough of the stuff.
2. I love reality TV; current favorites being 'The Real Housewives of Atlanta', 'Dr 90210' and 'Dancing with the Stars.'
3. My husband and I were married barefoot on the beach in the British Virgin Islands.
4. I wish I could get a pixie cut, but my hair would stick straight out on all sides.
5. I was born in Japan.
6. I wish I could sew.
7. I need to eat more veggies.
Life Unscripted: http://www.fivestrongs.blogspot.com/
Peace Love and Yoga: http://www.greengirlwannabe.blogspot.com/
Dandelion Dayz: http://www.dandeliondayz.com/
Jason for the Love of God: http://www.jasonfortheloveofgod.blogspot.com/
4 servings (serving size: about 1 cup)
1 pound medium shrimp, peeled and deveined
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon salt
Dash of white pepper
1/2 cup water
1 tablespoon mirin (sweet rice wine) --I used 2 tbsp
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1 tablespoon canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery (I used zucchini)
1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
192 (31% from fat)
Fat: 6.7g (sat 0.8g,mono 2.9g,poly 2.3g)
Charlene Dy, Vancouver, British Columbia, Cooking Light, NOVEMBER 2008
Monday, October 27, 2008
Thursday, October 23, 2008
Sunday, October 19, 2008
Woohooooo!! Punkins! Punkins! More Punkins!!! Max was so excited he could hardly control himself. Yesterday we drove waaaaay out into the country to a big pumpkin patch to pick out some pumpkins. When we got out of the truck and started walking up to the patch, we ran into a lady carrying three pumpkins in her arms. Max ran straight up to her and screamed, "PUNKINS!" He tried to take one from her, but we assured him that there would be more for him where we were going. The closer we got to the festivities, the stronger the smell of pumpkin something baking. mmmmmm. We could not have asked for a more perfect day and setting -- cool, crisp, sunny fall day with the leaves just starting to turn; pumpkins everywhere; the smell of pumpkin pie (or pumpkin bread?) baking somewhere nearby; and lots and lots of kids running around picking out the perfect pumpkins for their homes.
The smell of the pumpkin spices baking motivated me to once again get my mini pumpkin loaves baking, so as I type this, I am waiting for another batch to finish in the oven. Rod was so sad because he was out of town the last time I baked them and he didn't get any. . . I had ended up giving away three of the four loaves and Max and I inhaled the one that was left before Rod came home. Lucky for him, he is home this time around! And I just thought of another thing I should make for this pumpkin bread -- a yummy spiced cream cheese spread! ooh. Doesn't that sound delicious?
Happy Fall y'all.
Thursday, October 16, 2008
So Thai food has to be one of my all time favorite things to cook. I love all the ingredients involved in Thai cooking. . . coconut milk, lemongrass, cilantro, thai basil, garlic, chili paste, fish sauce, etc, etc. Such yummy stuff!
Rod has been out of town but came home last night and so I decided to whip together his favorite -- some Panang Chicken Curry. We usually make this with duck thighs, but we can't really find that up here in here in Cumming, far away from our favorite farmer's market in Decatur.
I'll try to remember what I threw together for this last night:4 skinless, boneless chicken thighs, cut into bite size pieces (or breasts if you prefer)
3 cloves garlic, minced (we LOVE garlic!)
1/2 tsp fresh ginger, minced
1/2 can of panang curry paste (can pictured above)
1 can coconut milk
3 tbsp brown sugar (or more or less depending on how sweet you want it)
1 tsp fish sauce (or less or none at all, if you don't like the taste of this)
juice of 1/2 lime
big bunch of fresh cilantro leaves, chopped
1 tsp canola oil
Heat oil in medium-sized pan on medium-high heat. Add garlic, ginger and chicken and cook until chicken is browned. Add curry paste, coconut milk, brown sugar and fish sauce. Stir until paste is mixed through. Let simmer for 20 minutes. Turn heat off. Squeeze lime juice in. Serve with rice. (We like Japanese sticky rice cooked in the rice cooker.) Sprinkle cilantro on top. We usually serve this with a big bag of baby spinach sauteed in olive oil with minced fresh garlic. Beware if you don't like spicy -- this has quite the kick to it. If you want to tone it done, try using less curry paste.
Wednesday, October 15, 2008
The other day I tried to bribe Max to eat his dinner with cookies. Not even a nibble, therefore, there were no cookies. He did not like that idea and kept insisting on cookies, but I stayed strong. Last night was a different story. . . he ate his entire bowl of pasta! So, we baked chocolate chip cookies together. I just so happened to have dough already made in the fridge. I love this because you can just bake as many as you want (and don't eat the entire batch) and put the rest back in the fridge. That way, you always have HOT cookies from the oven! One of Max's favorite things to do is watch things cook in the oven. So he says, "I see it." This means, "Mom, turn the light on NOW!"
Monday, October 13, 2008
Here is the super easy recipe. Let me know how you like it!
For Pumpkin Loaves:
2 cups sugar
1 (16 oz) can pumpkin
½ cup vegetable oil
2 ½ cups flour
1 ½ tsp baking soda
Combine sugar, pumpkin and eggs until blended. Add oil and beat. Blend in flour, soda, and spices. Pour into 4 greased mini loaf pans. Fill pans ¾ full. Bake in pre-heated 350°F oven for 55 minutes or until toothpick inserted at center of loaf comes out clean. Cool completely before glazing.
For Spiced Glaze:
1 cup powdered sugar (plus or minus a few tablespoons)
2 tbsp whole milk
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Combine ingredients -- it should be a thicker paste -- and drizzle over cooled loaves. A squirt bottle works great for this, or you can simple use a spoon. If you have some left over, keep it in an air tight container in the fridge and use for your next batch of pumpkin loaves!
Sunday, October 12, 2008
Hi y'all! I hope you enjoy my blog about cooking and my life. Please come back often and try out my recipes and let me know what you think. Also, please share with me your favorites. Cooking is my passion and has been for as long as I can remember. Food brings people together. Good food makes everyone happy. What's a better way to spend time than cooking a meal together and sitting down with your family and/or friends and sharing it along with some good wine and good conversation? Bon appétit!