Something Fishy

We've been eating a lot of fish lately.  We, Kenny and I, like fish, but we have very rarely prepared it ourselves.  And, while the kids have had fish on occasion, since we don't eat it at home much (i.e. never), they haven't had much exposure.  But, we have been thinking about upping our intake for awhile and finally decided that fish was the perfect food to eat on really hot summer days.  It is filling, though not overly so, it doesn't take long to prepare so the kitchen stays relatively cool, and it can be paired with all sorts of delicious summer veggies and fruit.  Anyway, the point of this and ultimately the reason for this post is that I wanted to record what we've eaten all in one place so I'll be able to refer back to it in the future. 

The first kind of fish we tried was salmon.  Once upon a time, when I had an expense account, I used to frequent really nice, fancy restaurants in and around DC.  I went so often to some of them that eventually I'd ordered everything on the menu, so I've had salmon a time a two.  But, I think I have cooked/baked/grilled it myself only a handful of times.  The thing about salmon, and most fish actually, is that preparation is simplicity itself.  Unless you start with a whole fish, um, no thank you, prepping fish takes minutes, cooking it takes minutes, and therefore, getting dinner on the table (my most important priority these days) also takes just minutes.  We bought our salmon at Costco so we had it three ways before we'd eaten all of it.

Salmon #1: Kenny brushed the whole thing with olive oil, added salt and pepper and some lemon and baked it for 20ish minutes.  The result was perfection.  Flavorful, moist, delectable fish that we all yummed right up.  We served it with a salad and some fresh cut fruit.

Salmon #2: Using 4 servings of the left over salmon I made this salad (a slight variation on a Rachael Ray recipe for honey-lime salmon and warm black bean and corn salad):

Warm Black Bean & Corn Salad

Ingredients: 

2 Tbsp. extra-virgin olive oil

1 medium Red Onion, chopped

2 large Garlic Cloves, chopped

1/2 to 1 tsp. Crushed Red Pepper Flakes 

1 tsp. Ground Cumin 

Salt and freshly ground Black Pepper

1 Red Bell Pepper chopped

1  can of corn drained

1  15oz. can Black Beans, rinsed and drained

Juice of 1 lime

6 cups Baby Spinach

Directions:

Preheat a medium skillet over medium heat the olive oil.  Add the onions, garlic, red pepper flakes, cumin, salt and pepper.  Cook, stirring occasionally, for 3 minutes.  Once the onions are cooked, add the bell peppers and corn kernels and cook for 1 minute.  Add the black beans and cook until the beans are just heated through.  Remove the skillet from the heat and add the lime juice and spinach.  Toss to wilt the spinach and then taste and adjust the seasoning.  Serve alone or with a piece of salmon on top. 

I topped our salad and fish with this yummy honey lime vinaigrette so, so, so good.  Everyone (the kids included) cleaned their plates.

Salmon #3: With the last bit of left over salmon I made salmon patties/cakes.  I used this recipe for guidance, but made a few changes (i.e. seasoned bread crumbs instead of bread, no canned salmon -- ick, and a bit of garlic powder).  When the cakes were ready, I sliced them in half and served them on hot dog rolls with tartar sauce.  I make my own tartar sauce because I like it extra tangy.  Here's the recipe in case you do too:

Tartar Sauce:
1 cup mayonnaise
Dash of spicy brown mustard
1 spear or so dill pickle finely chopped
Juice of half a lemon
Lemon pepper seasoning to taste
And, if your lemon is a little bitter (you'll know once you taste your sauce), a bit of sugar

The salmon cakes were a hit, so we were 3 for 3 with our adventures in serving salmon.  If you've got some great recipes for salmon or any other fish for that matter, please share them with me, we're on a roll.

Next up, Tilapia.

Tradition, Tradition!

I like traditions.  I like making them and keeping them.  So, for New Year's 2012 we had our traditional meal of black-eyed peas, greens and cornbread.  Despite finding a recipe last year that I really liked and that the boys willingly ate, I tried some new ones this year.  A friend sent me one, for which I will be forever grateful, and the other I found at the 11th hour as I thought for the umpteenth time, "how can I make eating spinach exciting?"  The first recipe is from the Pioneer Woman and it is the best way I have ever eaten or served black-eyed peas.  Seriously.  

Try it, you'll see, it's delicious!

 

Zannie's Black-Eyed Pea Dip

this is the Pioneer Woman's photo, but mine looked nearly identical

I didn't put jalapenos in mine and I added some onion powder, but otherwise I followed the recipe exactly and this dip was scrumdiddlyumptious!

I used the following recipe for our greens.  The bacon really pushed it over the edge, because let's face it, bacon is basically perfect and alone or paired with something else it is almost impossible for it to fail to please.  It's a simple recipe and it took just minutes to make (two things that make my heart sing!).

Spinach and Bacon Recipe

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And, of course, we had cornbread.  Really crunchy, buttery, full of corn pieces, cornbread.  It was good eats folks and a delicious way of keeping this tradition alive.

C is for Christmas Goodies

Need some Christmas goody inspiration?  Dana at MADE is offering up 25 days of sweets and treats you won't want to miss.  Head on over and let the holiday indulgence begin!

And, if your heart is craving a little peppermint, Something Swanky has 27 practically perfect peppermint recipes that look beyond irresistible.  We'll be cooking up some of these this month for sure!

So much deliciousness, so little time.

They're Here!

My Trader Joe's was stocked to the gills with these lovelies, but I know they won't last long on the shelves or in our house, truth be told.

Eating for 2 never tasted so good!

Thankful November

Today I am thankful for:

- these to look at every time we leave and return home...hopefully we'll have them for a few days longer before all the leaves fall

- this banana bread recipe -- when you Google "World's Best Banana Bread" this tops the list of results -- I don't know that it's the best in the world, but we made it today and it's pretty darn delicious

- pie shops like this one -- pure genius!

Dit FROMAGE

Since our first foray into the wonderful world of cheese, we have since had two more rounds of new cheese sampling.  In addition to our first three varieties, we have now tasted:

Blue Cheese

Goat Cheese

Manchego

Edam

Emmenthaler

Pepper Jack

Apart from the Blue Cheese, which Caleb did not like in the least (that's my boy!), the new varieties were received very well.  In terms of favorites, Kenny was on the fence between Manchego and Edam; Gouda still reigns supreme for me; Caleb selected Edam as his favorite; and Isaac was torn between Blue Cheese and Goat Cheese, but ultimately decided that he liked the Goat Cheese slightly more. 

One of the best aspects of this process has been selecting the different cheeses.  Apparently, there is a whole world of cheese out there I haven't even come close to experiencing, I had no idea.  Each time we head to the specialty cheese section, I find myself overcome with anticipation and excitement.  I have spent a ridiculous amount of time perusing websites devoted to cheese like this and this (despite having absolutely no time for such inane pursuits).  And, earlier this week I saw an ad for a free Wisconsin cheese guide and I ordered it, I couldn't help myself.  I am a little sad that I am pregnant right now and not able to eat soft cheese.  As I type, there is a gorgeous wedge of Brie in my refrigerator on deck for the next "new cheese night" and knowing I can't have any breaks my heart just a little.  But, I am 3 months from the promised land and then there will be Brie and Sushi and Club Sandwiches and all the other things I never eat when I am not pregnant, but crave endlessly when I am.

The boys are indescribably enthusiastic about all this cheese and we will likely keep this up until that wanes or we make ourselves sick.  I am determined my children will be adventurous eaters who will try anything (within reason of course, I will not force them to eat scorpion kebabs or dog livers in China, unless they want to) at least once.  Polite eating is a skill, and that doesn't mean just knowing which is the correct fork for each course.  Thanks to the efforts of my mother, there is almost nothing I won't or can't eat and that has served me well as we have traveled the world and was especially useful while I was working.  I cannot count the number of times I sat down at a dinner or breakfast meeting and found myself presented with an unexpected or undesired entree.  It would have been rude not to partake and even when served cantaloupe, which I detest, I happily ate, just like my mother taught me.

Say CHEESE

Friday at Caleb and Isaac's school is always a half day.  During the rest of the week they are served a hot lunch that includes something from all the food groups.  But, on Fridays, since most kids leave shortly after lunchtime, they get a sack lunch with a sandwich.  They school tries to get creative with their sandwich options, but usually it is 2 pieces of bread, a slice each of turkey, tomato, and cheese, and a piece of lettuce.  Now, my kids will eat salad, but lettuce and tomato on a sandwich is definitely out.  Frankly, the don't really eat sandwiches all that much unless they are of the burger variety.  Caleb detests peanut butter, I KNOW!  And Isaac, while he will eat peanut butter, prefers it by the spoonful and nowhere near jelly.  Even Trader Joe's Sweet Whole Cherry Preserves does not tempt him.  And, both of them would rather have their bread on the side.  So, I can get them to eat egg salad or chicken salad or turkey, but not actually on bread.  I shouldn't complain, I could stand to eat a little less bread myself, but this penchant for food groups and plates does make eating on the run a bit challenging.

Last Friday, as we headed home, we talked about that day's lunch and I was informed by Caleb that he ate only his bread and turkey and threw out the rest.  Isaac chimed in that he ate the cheese too, but only half of it.  I asked Caleb why he threw away the cheese and he replied that it was the wrong kind.  In response to my query "what kind was it?" he replied without missing a beat that it was "white cheese."  We then had a long discussion about cheese and how it is classified many ways, but usually not by color.  Caleb and Isaac were stunned as I rattled off endless varieties of cheeses and explained which came from cows and which from sheep or goats.  We talked about wheels of cheese and rind and smoked cheeses and cheese mixed with herbs and fruit and mild and strong flavors and all the different things we eat that have cheese in them.  I suggested that maybe we needed to sample some of these cheeses and then we could decide which we liked based on more than just color.  Caleb and Isaac agreed and asked to start immediately.  I was able to put them off, but not for long.

Tonight for dinner we introduced 3 "new" kinds of cheese: Romano, Havarti and Gouda.  We talked about the country of origin for each variety and the differences in texture and flavor.  We discussed what animal each cheese came from and how it was made.  We compared them to the cheeses we are already familiar with (i.e. yellow, white and feta).  Then, we tasted them. 

The verdict: a resounding YUM!  

Caleb was a fan of the Havarti and Isaac preferred the Romano, but they both enjoyed the "ham" flavor of the Gouda and had generous helpings of each type.  We decided in the future the boys would come along for the shopping part of this adventure and select our next varieties (Isaac has already declared he is bringing home "an enormous blue cheese" YUCK!).  I'm certain they won't love all the kinds we sample, certainly I do not believe that all cheese is created equal, but at least we have moved beyond white vs. yellow and in the process discovered the wonderfully diverse and gastronomically exciting world of cheese.  

Pumpkin Panic

In the last week, the weather in the Mid-Atlantic has turned decidedly chilly.  As someone who walks around with a toaster oven strapped to her middle 24 hours a day, this is excellent news indeed.  The crisp air means fall is on the way and we are anxiously awaiting its arrival.  At present, there is no real evidence of changing leaves, but the promise of gold and red sun-kissed treetops is tantalizingly near.  My inbox is overflowing with notices of apple picking and pumpkin patches, corn mazes and homemade apple cider, Halloween costume ideas and autumn inspired recipes and blogs everywhere are teeming with craft and food ideas to welcome the change in season.  

One such blog I follow recently reported rumor of a canned pumpkin shortage and she rushed out to procure some before it was too late.  Her errand yielded just 2 lone cans, a fact which, considering my penchant for fall goodies and a stocked pantry, sent me into a panic.  Accordingly, I headed out myself this weekend to stock up one of my favorite and most versatile staples.  I hit 4 stores before finding anything, and even then it was just a smattering of mostly dented cans.  I bought them ALL.  I am not a hoarder, by any means.  But I like to be prepared and I use pumpkin in myriad recipes, all year long, but especially now when the temperatures start to plummet.

I have since read that pumpkin shortages in the Northeast are not just a rumor, but a reality.  Many farmers are expecting record profit losses this year and farmers out west have found unexpected consumers for their crops.  We had planned to take the boys to a pumpkin patch at some point this year, but based on this information I imagine we'll be taking them sooner rather than later before all the gorgeous, orange globes untouched by hurricane and tropical storm devastation are gone.  Right now, though, I'm going to eat a delicious bowl of pumpkin soup secure in the knowledge that my pantry is fully stocked and there will be pumpkin pie and pumpkin cheesecake and pumpkin gooey butter cakes and pumpkin pasta and pumpkin pancakes any time we want them, all season long. 

Bramble Rambles

When I was very little I used to go with my family to our church farm and pick fruit and vegetables.  I was pretty young so its hard to say if my memories of those days are real or constructed from the stories I've been told.  Regardless, I "remember" those outings fondly and wanted my boys to have a similar experience.

 About an hour's drive from DC in just about any direction you will find yourself smack in the middle of farm country.  Beautiful, lush, green fields as far as the eye can see overflowing with all manner of produce.   We selected a farm boasting all our favorites, corn, peaches, apples, raspberries, blackberries and tomatoes and set off on a picking extravaganza.

 Despite checking the weather endlessly and being assured we would miss any rain by miles and hours, we were not so lucky.  We got caught in a torrential downpour.  But, our plans to pick prevailed and we trudged through the mud and rain filling our buckets and boxes to overflowing with...

 7 and 1/2 cups of delicious red raspberries.  We probably picked even more than that considering how many bypassed our receptacles completely on their way to our mouths.  It was wet.  Too wet to venture into other fields beyond the raspberry rows, but the boys had a great time, so I'd say it was a successful day all around.

 In case you're wondering, 7 and 1/2 cups is A LOT of raspberries and for the last 2 weeks we have been stuffing ourselves on Raspberry Crumble (my favorite of all the recipes we tried),

 Raspberry Scones (these were so easy to make and a hit will all the males in my household, I don't know why I've never made them before),

Raspberry Cream Pie (made with sour cream and topped with, in this case, a slightly overdone crumble crust), and

Raspberry Blueberry Pie because, if you can imagine, we ran out of raspberries.  If you're hungry, we might still have some pie we'd be happy to share, come on by.

How-to Tuesday: Homemade Hummus

Last week, when I posted my second How-to contribution, I was excited, a weekly blog feature, LOVE IT.  And then the week wore on and I started to panic.  What was I going to post for week three?  The trouble is, I have exactly 6 things I know how to do, most of which do not lend themselves to blog posts.  I am not crafty (despite last week's post) and I don't have many hobbies, at least not of the sort that produce anything blogworthy.  And right now my schedule is packed to the gills with hours of reading and writing and classes...not to mention my adorable kiddos.

So, I thought and thought and thought and thought and then I decided to make some hummus because we were out and my kids love it and eat enough that making it at home is so much more cost-effective than buying it.  And then I remembered there was a time in my life when I didn't know how to make hummus.  

Eureka, a post for Tuesday!

So, without further ado, here is my How-to Tuesday Recipe for Homemade Hummus. (Note: This is not my recipe, but I've been making it so long I don't even remember the source.)

1) Gather your ingredients.  You'll need (Note: this is the recipe for a double batch, we eat our hummus by the spoonful around here so a single batch is never enough):

 2 cans garbanzo beans/chickpeas

1/2 cup reserved liquid from the garbanzo beans

5 or so tablespoons lime juice (I never measure this, I just squeeze until it seems like enough -- I like my hummus tangy and usually use 3 to 5 limes, depending upon their juiciness)

2-3 cloves crushed garlic (again, just guesstimate, if you like it garlicky, throw in more)

3 tablespoons tahini*

salt and pepper (again, through trial and error you'll find the amount that is perfect for you, but start with 1/2 teaspoon or so of both)

4ish tablespoons olive oil

2) Put everything but the olive oil in the blender (for extra smooth hummus) or food processor (for slightly less smooth hummus) -- important, don't forget the salt and pepper, adding them afterward does not work and will ruin your hummus -- and blend until smooth.  (Note: I usually put the garbanzo bean liquid and the lime juice in first because it makes the blending process go, well, more smoothly, but you can do it however you prefer.)

3) When all your ingredients are blended, check the consistency.  Now, turn on the blender again and add your olive oil a tablespoonful or so at a time.  I just eye-ball this and keep adding until I like what I've got.

4) That's it.  Pour your homemade hummus in a lovely dish, garnish with paprika and olive oil and serve with crudites or pita chips/bread.  Your guests/family will be so impressed when you reveal you made it yourself.  It tastes like you bought it at a Middle Eastern restaurant, truly!  Or, do what we do, skip the garnish and fight over it until every last bit is devoured.
 

* Let's talk tahini.  Tahini is just sesame seeds ground to a paste, more or less the consistency of stiff peanut butter.  You can make hummus without Tahini, but I don't, unless I'm living in a country (like Venezuela) where it is nearly impossible to come by.  Tahini adds a lovely nuttiness to the hummus and the end result just isn't the same without it.  Tahini can sometimes be a little hard to find, but most grocery stores (except Trader Joe's, go figure!) carry it, you just have to find the person in the store who knows what and where it is.  It is a bit pricey too, but a little goes a long way, so splurge, it's worth it.

FHE Ethiopian Style

For Family Home Evening this week (remember, we're LDS) we cashed in a Groupon from a very generous friend who couldn't use it 

and took the boys out for Ethiopian food. 

It was a first for them and they LOVED it. 

We talked the waitress into letting us order food for 3 people instead of 4, arguing that combined Caleb and Isaac are just one person. 

Next time we'll order enough for 4.  They acted like it was their first meal in days and ate everything in sight.  Their favorites?  

The lamb, the drumsticks, and the lentils.   

The weather was perfect so we walked around Adams Morgan for a little while after dinner with the goal of going to one of our favorite 

(from the past) ice cream joints.     

Sadly, it wasn't there anymore.  So, we punted with Mickey Ds because in my experience it's just not FHE without dessert.

Am I right or am I right?

Things I Love Week -- Day 5

Candy.

  

Somewhere not so deep inside this adult, is a 7 year-old girl who still wants to know how many licks it takes to get to the center.  Who loves the idea of edible jewelry.  Who thinks candy bar posters are the ultimate expression of love.  And, who believes that sour candy in bulk is pure joy.

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From Red Vines to Cherry Sours and Jelly Belly's to Salt Water Taffy, I love it all!  Excuse me for just a moment while I deviate from the green diet and go indulge my sweet tooth.

For more celebrations of love week, go here.

White cake, pink frosting, red sprinkles

That's what he wanted.  

Kids bring treats to school on their birthdays and Caleb wanted white cupcakes, pink frosting and red sprinkles to share with his classmates as they celebrated his.  He was very specific.  

Sure, no problem.  Super Mom can whip those up easy peasy.  Super Mom would even happily make 2 batches, since there are 24 kids in the class + 4 teachers + 1 Isaac + 1 Super Mom and Super Mom's favorite cupcake recipe only makes batches of 24 (or, more like 23 if she is, as sometimes happens, inconsistent with her measurements).  

But, then, it snowed.  

And school was, of course, cancelled.
(DC is not so good with the snow removal and the melting pot of drivers are even worse with the navigating of icy, snowy roads.)

So we rescheduled the white cake, pink frosted and red sprinkled delivery.  

But, then, there was another birthday and a previously scheduled fiesta.  

So we rescheduled, which was actually better for Super Mom's schedule anyway.  

Except.  

Except the other party included cupcakes and pizza and juice boxes
AND party hats.  

Suddenly pink frosting and red sprinkles just wasn't going to cut it.  So, Super Mom suggested adding party hats, JUST party hats.  Yes, yes, he wanted party hats, that would be great, but his attempt to look happy with only that addition was pathetic, pitiful even.  Super Mom said, cupcakes and party hats is sufficient.  We're not doing pizza.  Okay, he said, no pizza.  

But, then he remembered, last year someone brought cupcakes and hot dogs.  Hot dogs are not pizza, Super Mom.  Let's have hot dogs too, he said, proud of himself for working around Super Mom's foolish failure to account for his brilliance when she dismissed only pizza as an option.  With ketchup and mustard, he said, because the last time there was only ketchup and he likes mustard...
just like Super Mom.

Super Mom was going to Costco anyway, so, okay, cupcakes, party hats, hot dogs with ketchup and mustard.  Okay.  He jumped with delight, literally.

But, what if we're thirsty, he said, several moments later?  Moments when Super Mom had been cursing herself for not putting her foot down, whilst simultaneously congratulating herself for making him so happy.

You won't be thirsty.  There's water at school.  It's only a little while until it's time to go home.  He was unconvinced and sad -- not manipulative sad, just resigned to his reality sad -- but, he didn't press the point.  Super Mom agreed to juice boxes.  Green ones, because, green is his favorite color and because Super Mom is a sucker.  A big one.

The day arrived.  Super Mom made cupcakes, white ones, frosted them, with pink frosting, and dusted them with red sprinkles, as requested.  Super Mom also "made" hot dogs, packed up condiments, party hats, buns, the little brother and the camera (she remembered...for once!).  The party was a success.
He was thrilled.

PS In a not particularly super moment, Super Mom
forgot to pass out the party hats.   

Photo of the Day: Day 28

Isaac loves limes. Any time I am using them in a recipe he snatches one and takes off running. I flip flop between thinking it's okay if he ruins the enamel on his baby teeth and not wanting him to get in the habit and cause damage to his permanent teeth. But, his expressions when he eats limes are so delicious, sometimes I just can't resist letting him have his fill.

going in with gusto

wow, that's sour

but, sooooo good!