back in business/zesty black bean soup...

Yay!! Internet is up and running again!

I thought I would post a great, quick recipe today to make while keeping up with you business.

I made this soup a few weeks ago when my friend Megann and her adorable son, Bradley were visiting.

 

poor teagan... we tried.

Megann asked for the recipe so I thought I would share it with all of you here. It is super easy, kid friendly and good for vegetarians (mom). The cinnamon gives a really good, unique flavor.

Zesty Black Bean Soup
(A Whole Foods Recipe)
Ingredients:
2 tablespoons extra virgin olive oil*
1/2 pound baby carrots, sliced
1 bay leaf
Salt to taste
1 red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 (15-ounce) cans black beans, drained and rinsed*
1 cup frozen corn, thawed*
1 (14-ounce) can diced tomatoes, with their liquid
1 quart vegetable broth
Hot sauce to taste*
2 tablespoons chopped cilantro, plus more for garnish

Method

Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and garnish with more cilantro.
(I prepared this soup ahead of time. I stopped at the step of bringing everything to a boil, kept it in the refrigerator overnight and then cooked it before we were ready to heat. I also admitted the hot sauce due to the kiddos who were eating with us.)

Hope you enjoy!

summertime...

Our family's favorite summer time activity is swimming in the pool

Look who joined us for the first time yesterday...

We were all pretty excited!


And this is my favorite summer meal lately...

Antipasti platter. No cooking over a hot stove and heating the house up with an oven. I pretty much just buy everything, assemble and we are ready to munch. I did make bruschetta for this platter, but all this entails is throwing the ingredients in a food processor. No heat involved with that!

I used the last of the tomatoes my friend has been picking for me.

I am going to miss these!

What is your favorite summer meal?

homemade nutella...

Gavin, Teagan and I got home from the park this afternoon to find this on our doorstep...

Gavin's girlfriend, Julia, who lives across the street come to give him some homemade Nutella! My friend, Julia's mom of course, had told me of this recipe and I am excited to share it with you. If you don't know what Nutella is it is a rich, chocolate and hazelnut spread used in Europe like peanut butter. My friend and her husband are both European and she got this recipe from a friend. It is also very healthy! Now if you are expecting this to tast just like Nutella you won't be overjoyed, but it is SO good and a fun, tasty alternative to peanut butter

Homemade Nutella

1 cup chickpeas/gorbonzo beans
(add water and soak over night and cook the next day)

In the blender or food processor mix:
chickpeas, cacao or cocoa powder, honey and 1 Tbs. butter until well mixed
** you add the amount or cacao and honey to your tastes. My friend used with 1 cup chickpeas-- 2 1/2 Tbs. honey and 1 Tbs. cocoa. You can also add more butter to make it creamier.

I took the "Nutella" and spread it over Ezekiel/Sprouted bread for Gavin's lunch.

I love this bread because it is a great source of protein. You can find it in the frozen bread section at the grocery store.

as you can see by his full mouth he dug it...

Hope you enjoy!

capellini with tomatoes and basil...

Here is another favorite recipe of mine by one of my favorite cooks, The Barefoot Contessa. I have copied the recipe below and added a link to the Food Network website where you can print a recipe card of the recipe. Can't beat that!

Here is my prepared dish...

When I made this last week I actually changed it a bit. Instead of cherry tomatoes I used tomatoes a friend picked for me at a local farm. They were fresh and awesome! I only added basil and no other herbs and I forgot the red pepper flakes! I would feel free to adjust the recipe with what you have on hand OR what you can afford. All those herbs get pricey! I think I liked the tomatoes I used more, but all the other flavors the recipe calls for definitely makes it more yummy!

Capellini with Tomatoes and Basil

 Ingredients

• Kosher salt
• 1/2 cup good olive oil, plus extra for the pot
• 2 tablespoons minced garlic (6 cloves)
• 4 pints small cherry tomatoes or grape tomatoes
• 18 large basil leaves, julienned
• 2 tablespoons chopped fresh curly parsley
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound dried capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese
• Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
 recipe and recipe card

muffaleta pasta...

I actually have a recipe for you today! Mark started hounding me the other day that I have been blogging too much about the kids. I apologize. It is what my life has been consumed with lately! Last week Gavin went to visit with my parents and I had time to cook some of my favorite recipes I am excited to share... so more to come!

First one...

Muffaleta Pasta

this dish was inspired by a pasta that Mark and I used to have at a restaurant in Gainesville, Semolina's. I remembered the ingredients and came up with my own recipe. We love it and I hope you do too!

To make I use--

1 box penne pasta
3/4 of a lb. hard salami that I get cut a little thick at the deli counter. I then slice it into thin strips
5.75 jar Spanish olives that I slice
7 oz. jar sundried tomatoes in olive oil that I slice into strips AND use the oil
Almost 1 lb. provolone cheese cut into thin strips
Sesame seeds

So easy! I cook the pasta according to the package directions. While the pasta is cooking I prepare all the ingredients and when there is about 8 minutes left for the pasta to cook I combined all the salami, olives and sundried tomatoes, with their oil, in a large skillet heated over medium to medium low heat. I cook and stir just until the salami starts to look cooked. It will start to look just a little crispy, but DON'T let it get crispy or burn! I add a little extra olive oil and about two spoonfuls of pasta water to the skillet too and cook until heated. Once the pasta is cooked, I drain it and return the pasta to the pot. I add the skillet mixture along with the provolone and a very heavy sprinkling of sesame seeds to the pot and stir to combine. You can add garlic too if you want even more of a kick. Enjoy!

quesadillas and black bean and corn salad...

I love finding new recipes and trying them out so it might sound weird to tell you that my favorite way to cook is without a recipe. There is just a bit more joy of creatively adding ingredients that, once completed, is a yummy concoction all your own. I also hate to measure and of course carefully read over all those directions! The secret to cooking without a recipe is taking foods and flavors you love along with the background knowledge of some favorite recipes to create your own mix. Did I explain that well? Well here is a dinner I made last night with no recipe cards in front of me. Cooking goes so much faster this way too! I made this entire dinner in about 20 minutes. I got some help getting it to the table though! Mark said my prego brain was in full swing last night and he was confused on the course of my cooking!! Of course I will give you the approximate recipe that I used, but once you get the hang of it feel free to go with the flow and create your own recipe off of mine!

 

 



chef in training taste testing...


Chicken Quesadillas (I love making Quesadillas. They are as simple as grilled cheese... Mexican style!)

 

• Chopped cooked chicken (left-over chicken is great, but last night I just cut up some chicken into strips and cooked it in a skillet with a little olive oil and Monteray seasoning)
• Shredded Mexican style or cheddar cheese
• Chopped red onion
• Chopped cilantro
• Soft tortillas (I use the whole wheat kind found in the dairy section usually by the eggs)
• Sour cream- optional
• Guacamole- optional
• Salsa- optional

 

Once chicken is cooked and other ingredients are chopped your ready to assemble. It is kind of like making a pizza. Place chicken, onion and cilantro on tortilla and cover with cheese. Add another tortilla on top and place in a large skillet on low to medium low heat. Let cheese melt and tortilla toast, flipping after a few minutes to cook both sides. You can place the lid of the skillet on top to help cook.

 

 

 

Black bean and Corn Salad

 

• 1 can black beans rinsed and drained
• Equal parts frozen corn, thawed, to black beans
• Chopped red onion- chop enough for the quesadillas and salad at once
• Chopped cilantro- same as onion
• 3 Roma tomatoes chopped
• Juice of one lime
• Juice of one lemon
• Olive oil- eye ball how much, probably about 2-4 Tbs.
• Salt and pepper to taste

 

Combine all ingredients in a bowl and mix. Taste to see if you need more salt, pepper, oil or citrus juices. I like a lot of fresh lemon and lime juice. I think I may have added extra lime last night.

 

Guacamole (I know there are so many more fancy ways to make guacamole, but I love just making it simple with lots of citrus juice!! I am telling you this recipe with 4 avocados because our family can devour guacamole like there is no tomorrow, but the recipe can be adapted using fewer such as 2)

 

 



my avocados were a little over ripe therefore the guacamole is not as green but still tasty!

• 4 avocados
• Juice of one large lemon
• Juice of one large lime
• Some garlic powder
• Ground red pepper
• Chili Powder
• Salt and pepper

 

Sorry, I have no idea on the measurements of the spices because I always just add a little and taste until I get it just right. You may want to add more lime or lemon juice too so buy extra! Some times I do.

 

 

after christmas posts...

Instead of after Christmas sales I have after Christmas posts! Things were just too hectic around the holidays to share these few things. I promise, this is the last post on Christmas. I also can't type much tonight. I cut my middle and thumb finger VERY badly on my awesome VERY sharp knife yesterday. I have been wearing band aids on my fingers that make me look like Michael Jackson. Today Gavin and I had a play date with some kids and girls that I am just getting to know. I wore a larger bandage on my worst cut. I wondered what these girls must think of my mangled finger. Oh well!

Today I have a craft and recipe to share. I know it is too late, but I will have this post labeled for the holidays and if you want you can refer to it next year.

For the past 2 years my family have made gifts for each other. Gavin gets into the fun too. This year he made reindeer for everyone. I saw a picture of something like this and came up with the way to make it. I would love to have him, and soon his little sister, make one each year as they grow. I think it would be fun to decorate a tree or maybe a wreath with all the different sized reindeer marking each year of their lives.

Hand and Foot Print Reindeer
You will need:
Colored cardstock for the antlers
Colored cardstock for the face
Pencil
Scissors
Paint, markers or crayons for eyes and nose (I used paint and added the eyes and nose with a Q-tip)
Hole puncher and ribbon if you want to be able to hang the reindeer.
Sweet little hands to make the prints!

1. Trace both right and left hand onto paper for antlers

2. Trace foot on paper for face

3. Cut out foot and hand prints. While I cut, Gavin drew on the feet paper. I let him because I used this side as the back and thought it made the reindeer even more memorable with his scribbles.

4. Glue hands to top of foot print to create antlers and face. Add eyes and nose with your choice of material.

5. If you like, add a ribbon to make this reindeer an ornament or other hanging decoration. Don't forget to write on the back the year and age of child!

The following recipe is an absolute must at our Christmas breakfast table. As long as I can remember I have eaten this while opening presents from Santa. The smell of this casserole cooking just smells like Christmas! I actually had enough ingredients this year that I made a second dish for New Years morning. How good is that!!

Cranberry-Apple Casserole
3 C. peeled, chopped apples
2 C. fresh cranberries
2 Tbs. all-purpose flour
1 C. sugar
3 (1 5/8 oz.) pkgs. instant oatmeal with cinnamon and spice
3/4 C. chopped pecans
1/2 C. all-purpose flour
1/2 C. firmly packed brown sugar
1/2 C. butter melted
Pecan halves
Fresh Cranberries

     Combine apples, 2 cups cranberries, and 2 tablespoons flour, tossing to coat fruit; add 1 cup sugar, mixing well. Place in a 2-qt. casserole dish.
     Combine oatmeal, chopped pecans, 1/2 cup flour, and brown sugar; add butter, stir well. Spoon over fruit mixture. Bake uncovered, at 350 degrees for 45 minutes. Garnish with pecan halves and cranberries.
Yield: 6 to 8 servings

can't wait till next year!!



christmas will come...

A very close family friend of ours would always say the title of this post, "Christmas will come" and I remember how it would always make my mom laugh. Now I understand why... as everyone stresses out if the shopping, cooking, baking, wrapping will be done for the 25th you have to remember if you don't finish something Christmas will still come. It is ok if you only bake one batch of Christmas cookies or decide to shortcut a recipe for Christmas dinner Christmas will still come and you should enjoy it. Well... I am trying to keep that mantra alive while I attempt to get everything done in time for Christmas. Gavin is sick, really snotty, coughy and fever sick. Ugh. And I am trying to bake baby as I posted last time. Well, for everyone who is trying hard to get ready for Christmas to come here is a VERY easy recipe that you can make for a dinner this week.

Real Simple Shepherd's Pie (From Real Simple magazine)

1 1/2 lbs. ground turkey
1 1.2 ounce pkg. chicken gravy mix (such as Knorr)
1 10 oz package frozen peas, thawed
1 20 oz package mashed potaotes (such as Simply Potatoes)
1/4 to 1/2 cup grated Pecorino Romano (I am generous with this)

Heat oven to 350 degrees. I a large skillet, cook the turkey until it is no longer pink. Add the gravy mix and 1 cup water. Stir frequently until the sauce comes to a boil; cook 1 minute. Lightly coat a 9 in. square baking dish or 4 16 oz baking dishes with vegetable cooking spray. Spoon in the turkey. Top with the peas, then the mashed potatoes. Sprinkle with the Pecorino Romano. Bake 20 minutes or until heated through and the top is golden.

Yield: Makes 4 servings

Good Luck!!

pumpkin bread...

My mom is coming this afternoon and I am SO excited. It has been way too long and I can't wait till she arrives! I wanted to make something yummy for us to enjoy while she is here, so once Gavin gets up from his nap we are going to make pumpkin bread. Yum! I craved this recipe while I was pregnant with Gavin like there was no tomorrow. Hopefully he will enjoy it outside of my belly as much as he did in!

Pumpkin Bread

Combine Dry Ingredients:

2 cups sifted self-rising flour (I have to admit, I never sift)
2/3 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice

Add:

1 cup canned pumpkin
2 eggs, slightly beaten
1/2 cup butter or margarine/melted
1/2 cup apricot nectar
1 teaspoon maple flavoring

Pour batter into pan and bake 60-70 minutes at 350 degrees.

** Note: I do bake this in a flower pot bread pan that I have. If you bake this in a normal bread pan I would keep a close eye on the baking time.

Enjoy!

And since I don't have a picture of the bread yet I will leave you with this picture of the little guy who probably is much like this right now. :)

yum and fun...

I hope everyone had a very Happy Halloween! I will definitely post more about our night, but today I wanted to share two fun things.

The first is a recipe for the most delicious cupcakes. I made them for our Halloween festivities, but they are just as yummy any time of the year. They are the Barefoot Contessa's chocolate cupcakes with peanut butter frosting. I LOVE the Barefoot Contessa. She makes the best food and her desserts are to die for. These cupcakes taste like a big peanut butter cup. Quoting the Contessa, "How bad can that be!!" :)

Here is the link to the recipe from the Food Network website. I love this site because you are able to select your desired recipe card, print and go. Enjoy!

Chocolate Cupcakes with Peanut Butter Icing

I added peanut butter cups that I cut using a bat cookie cutter for decoration, but totally not necessary for enjoyment!

And I share these next photos to show the truth of how my kitchen looks after I bake...

...and how my son looks...



I don't know how the Barefoot Contessa keeps her BEAUTIFUL Hamptons kitchen beautiful even while she bakes!

I have to first apologize for just sharing this next item now. It is a fun, super easy Halloween craft I made with Gavin, but unfortunately I am just now getting around to posting it. Sorry! I have been busy enjoying the Halloween weekend! Hopefully, if it is something you like, you can either save it for next year or see my note how to possibly vary it for Thanksgiving or other events.

Pumpkin Lanterns

I used to make these when I taught. They are a great simple craft that kids love. I found that my students loved to carry the lanterns around and make them bounce. If you move the lanterns up and down... the pumpkins bounce up and down!

You will need:

• A piece of orange construction paper (I will show 2 completed lanterns in different sizes)
• A piece of green construction paper
• Various other colors of construction paper for decorations--ie. black for jack-o-lantern face/blue or purple for bats/red, orange, yellow for fall colored leaves
• Scissors
• Stapler or glue (I like a stapler)
• And possibly crayons or markers

First, take your piece of orange construction paper and position it portrait style (or as I used to explain to my students, hamburger instead of hot dog style) fold it in half

Cut strips that are about 1-1 1/2 in. apart starting at the fold and ending about an 1"-1 1/2" at the bottom edge of the paper. If you are having your own children do the cutting it is helpful to draw a lite line in pencil for them that can be erased later.

Once cut unfold the paper and role it forming a cone. Staple (or glue) either end. (I do like staples for the project because I found that kids could never wait for these pumpkins to dry before playing with them!)

Cut a strip of green construction paper for the long side of the paper about 1-1 1/2 in. thick. Add this to the top of the lantern as a handle.

Next comes the fun part. You can add any decoration you want. Of course a jack-o-lantern face is perfect for Halloween, but you can also add bats, moons, stars, whatever you desire! To adjust the decoration to fit Thanksgiving you can add fall colored leaves. I could even see these lanterns made out of more sophisticated patterned paper found at a craft store in any color to decorate for any party, even adult. Of course Gavin is way to little to cut, but I let him color the different decorations and then we assembled everything together.

Have fun!!


worst picture ever, but he is having fun!