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October 29, 2013

Browned Butter Banana Waffles

Brown Butter Banana Waffles
Brown Butter Banana Waffles 



I can't stand the taste of water. I drink at least 8 glasses a day, but it isn't because I love the flavor, I don't. My husband and two boys don't seem to mind it, but I have to drink my water hot and quickly. I also can't stand ice. I always order drinks without ice and I prefer my pop and iced tea at room temperature. I think a large part of it has to do with the fact that I am very small boned and get cold easily. While everyone else is overheated, I am the one with a sweater on in the middle of the summer. My husband teases me that I never wear a tank top without a cardigan, my shoulders freeze. Whatever the reason, I have strange water habits that everyone in my family always comments upon. I always argue that by not getting ice I receive more drink for my money.

Today my youngest was tired and grumpy. He decided that he would only eat bananas for breakfast. Don't ask me why, he was in a mood. So for breakfast this morning I tried a new recipe for Brown Butter Banana Waffles.
My boys all dressed up! 

This recip has 13 ingredients. It takes 30 minutes of total time, 20 minutes of which is active and makes 6 servings. I did make a few changes to the original recipe. I'm not sure if I had very large bananas, or if the type of waffle maker that I have needed thicker batter, but the batter as stated in the recipe was too thin. So after the first waffle was done, I added an additional cup of all-purpose flour. My bananas were on the large side so that have been why my batter was a little thin without the additional flour added. I also added a small amount of almond butter to the batter (about 2 tablespoons) and more on top of the the finished waffles along with sliced bananas.

My youngest son really liked the banana flavor on these waffles. If you have never browned butter, it needs to be fully brown throughout the pan. The recipe makes it seem that just the edges should be browned, but true browned butter is brown throughout with little bits of brown on the bottom of the skillet. You really want the butter to be fully browned for the flavor to come through in the waffles and have a nice nutty taste. Topped with bananas and almond butter these waffles turned out beautifully and were a great breakfast for a growing 4 year old.

For the recipe go to Brown Butter Banana Waffles. 

Browned Butter Banana Waffles


Recipe Type: Main
Summary:
A great combination of browned butter, bananas and almond butter. Re-heat well in the toaster making them great for a quick weekday breakfast!
Preparation Time: 0h, 20m
Cooking Time: 0h, 10m
Total Time: 0h, 30m
Yield: Serves 6

October 28, 2013

Lemon Poppy Seed Buttermilk Pancakes

Gluten Free Lemon Poppy Seed Buttermilk Pancakes
Gluten Free Lemon Poppy Seed Buttermilk Pancakes 



My youngest was at my in-law's house for the last week. He loves going up and spending time with his grandparents and they love having him. What I don't love is how long it takes him to re-adjust. Today he has been whiny, had tantrums and repeated how nannan and papa let him do anything he wants. Mommy is the bad guy because he isn't allowed to have the 5th piece of candy he wants. Growing up my mother always joked that she couldn't wait until she was a grandmother because then she could spoil me without having to deal with the day to day discipline. When I started to act up she could just send me home. I never really understood what she was talking about until I had my own kids. Now my mother-in-law and I laugh about how we are good cop/bad cop. He knows exactly what he can get away with at both houses.  I'm hoping that he goes to sleep early and is back to normal soon. He has always been dependent on having a schedule, I think it might be because he is the baby of the family. We already had a routine in place when he was born and he fell right into it. It's funny how birth order can affect personality. In order to brighten up my son's mood today I tried a new recipe for Lemon-Poppy Seed Buttermilk Pancakes from the November 2013 issue of Food and Wine Magazine.

This recipe has 13 ingredients. It takes 30 minutes of total time, all of which is active and makes 15 3-inch pancakes. I did make a few changes to the original recipe. First I already had gluten free all-purpose flour in my cupboard. I had made a huge batch a couple of months back and I didn't see the point in making a new batch with the recipe in the magazine. I used my indoor electric griddle. A griddle is the best way to have your pancakes come out perfectly cooked with a nice brown color. I did end up making my pancakes a little bigger than the recipe. My pancakes spread out a little more than the magazine photo, so I ended up with pancakes larger than the recipe states.

My youngest loved the poppy seeds in this recipe. I wasn't sure if he would try the pancakes since he had only had poppy seeds a few times previously. It turns out he thought they looked liked Angry Birds pancakes (I have no idea why) so he ate almost half the batch throughout the course of the day. They were definitely a hit. I had my batch with maple syrup, but my youngest insisted on his just having butter. Either way, they were a nice and different way to start the day. If you do not eat gluten free this recipe would work with any type of baking mix (such as Bisquick) or regular all-purpose flour. You might need to adjust the amount of baking soda and baking powder since gluten free recipes rely on them more than wheat flour recipes.

I don't have any Huntington pictures in my post today. I finally ran out of all the ones I took this summer. I'm hoping to have some fall pics up on the blog later this week!

For the recipe go to Lemon Poppy Seed Buttermilk Pancakes.

Lemon Poppyseed Buttermilk Pancakes

Recipe Type: Breakfast
Summary:
A light gluten free Lemon poppy seed pancake recipe. Uses both lemon zest and fresh lemon juice and has a nice crunch from the poppy seeds.
Preparation Time: 0h, 30m
Total Time: 0h, 30m
Yield: Serves 8

October 24, 2013

Customized Rings from Creation Source #LovingMemories

Disclosure: This was a sponsored post by - http://TheBloggerConnection.com.
As always all opinions expressed are my own.


As most of you know I love to take pictures. Of food, my kids, my city, you name it. What I am horrible about doing is taking the photos and doing something other than posting them on my blog or storing them on my computer. While some people are great about printing photos, making photo books etc, I'm not. So I was very excited when I was given the opportunity to review a custom photo ring from Creation Source. 

I had so many great memories to chose from involving my kids. For the ring I was able to chose 8 photos, giving me a variety of images of both of my kids. One of my favorite memories is from my kids dressed up for Halloween a couple of years back. My youngest was so excited, it was the first year that he understood what was going on and how to say trick or treat etc. It is a great memory! 


It is nice having 8 memories of my two boys to carry with me on my hand. 
So what did I think of the ring? Here is my breakdown of pros and cons: 

Pros: 
  • Being able to have 8 pictures to wear as jewelry
  • Ring can either be black and white or color
  • Easy to show pictures of kids etc to others

Cons: 

  • My ring wasn't an exact 5 1/2. I have tiny hands and it is loose on my pinkie finger, which is where I would normally wear it. It's so loose that it fits loosely on my ring finger. 
  • The pictures are a little on the grainy side. Now I take a lot of photos and I am a very picky photo editor. I don't know if the graininess would be something other people would notice or if I am picky. 
  • The ring had an odd smell to it when it arrived. It still smells slightly like glue, this might be a concern for someone with sensitive skin or allergies (both of my boys have contact dermatitis so I always think of skin issues). 

Overall, I love the idea of having a custom ring with pictures of my kids to wear. These rings would make nice gifts for a relative living far away and are a unique way to share pictures of your children with grandmothers, aunts etc. 


The company also makes custom Apple computer logos. These look like they would be right up my ally and would make a great gift for Apple users!

For more information go to the following links: 

October 23, 2013

Slow Cooker Moroccan Lamb Stew

Recipe for Slow Cooker Moroccan Lamb Stew
Slow Cooker Moroccan Lamb Stew



The temperature in my area dropped to the 40's today. I froze most of the day. I am not a cold weather person. While I love fall for the leaves turning colors, the baking etc I hate when the weather starts to turn towards winter. Growing up in Seattle it stayed mild most of the year. While it did get colder in the winter, it was no where near as cold as it gets here. When it hits into the single digits going to the bus stop with my oldest is just torture. Winter also brings about pneumonia and strep throat, just to name a few of the things that I have been fortunate enough to have the last two years (with hospital stays). I don't think my body was built for winter. My husband's is always turning the heat down since he roasts while I literally shake from being cold. I blame genetics, my dad is rail thin and freezes all winter also. Thanks dad.

One thing that I do love about colder weather is stew. There is something incredibly comforting about sitting down at the table with a giant bowl of steaming stew and a crusty loaf of bread. This week I tried a new recipe for Slow Cooker Moroccan Lamb Stew.
Cabell County Courthouse Huntington, WV
Cabell County Courthouse Huntington, WV

This recipe has 16 ingredients. It takes 8 hours and 30 minutes of total time, 30 minutes of which is active and makes 8-10 servings. I made a number of changes to the original recipe. My local grocery stores refuse to stock currants, so I substituted equal amounts of chopped raisins and dried apricots. I could not find my turmeric (sometimes spices hide in my cupboards or simply somehow disappear) so I left it out entirely. Since couscous is not gluten free I served the stew over white rice. While I know brown rice is better health wise, I just can't eat it all the time. When you can't eat gluten free brown rice can become a little bit monotonous so I allow myself white rice when I want it. Finally, as I have talked about before I make my own chicken stock. This way I can control the amount of salt in the recipe and it tastes so much better! I allowed the stew to cook on high for 6 hours and served it with homemade Irish soda bread.
Ritter Park Rose Garden Steps Huntington, WV
Ritter Park Rose Garden Steps Huntington, WV

Lamb stew is normally a hit in my household and this was no exception. The lamb cooked perfectly and the spices blended well. I did add cinnamon to the crock-pot along with the other spices listed in the recipe. I love the flavor of cinnamon with lamb and it was a nice addition. I used the same amount of cinnamon as the allspice, which worked out perfectly. I would recommend making this addition. Over rice this stew was delicious. It also re-heated well the next day served alone in a bowl with crusty bread. 

For the recipe go to Slow Cooker Moroccan Lamb Stew. 

The Huntington photos from today are from this summer. I wish it was that pretty today!! I miss the warm blue skies.

Slow Cooker Moroccan Lamb Stew


Recipe Type: Main
Summary:
A flavorful slowcooker recipe for Moroccan Lamb Stew. Great with a loaf of crusty bread during the fall and winter!
Preparation Time: 0h, 30m
Cooking Time: 8h, 0m
Total Time: 8h, 30m
Yield: Serves 8

October 22, 2013

Salted Caramel Chocolate Chip Bar Cookies

Click for recipe for Salted Caramel Chocolate Chip Bar Cookies
Salted Caramel Chocolate Chip Bar Cookies



My husband hates cake and most sweets. I love any type of chocolate, and have eaten an entire cake by myself on more than one occasion. He likes salt, I can barely stand it in most dishes. We are opposites snack and food wise. When we got married he could care less about the cake. He nodded his head and pretended to be listening, but in the end I chose everything myself. He did have a ton of opinions on the meat try at the buffet at our reception, I could have cared less. Sometimes I have to laugh at how different our food tastes our. When we went to Columbus for a job interview when we were in our mid twenties we went to a restaurant. I ordered mini beer battered corn dogs, he ordered a sashimi lettuce wrap plate. The waitress gave me his and him mine. Nope, I love fried fattening foods and he likes salad. He likes savory, I like sweet. One of my husband's new favorite flavors is salted caramel. He has found caramel sauce, ice cream, candy, you name it, if it comes in a salted caramel flavor he will eat it. So to indulge my family's love of salted caramel I decided to use the last of the packaged caramels I had from my sponsored parties a couple of weeks back and make Salted Caramel Chocolate Chip Bar Cookies.
Image of Ruben Pizza from Backyard Pizza Huntington, WV
Ruben Pizza from Backyard Pizza Huntington, WV

This recipe has 13 ingredients. It takes 45 minutes of total time, 15 minutes of which is active and makes 16 cookie bars. I did make numerous changes to the original recipe. First I used 2 1/4 cups of flour. I have never owned a 1/8 cup measure and didn't want to deal with a half of a 1/4. Most of the time I weigh my cookie ingredients, I did not for this recipe. I did not use heavy cream with the caramels. Instead I used 2 percent milk. I rarely have cream in the house and see no reason to buy a container for only 3 tablespoons. I heated the baking caramels and milk on the stove until they were fully melted and then followed the remainder of the recipe. When the cookies were done I let them cool for 30 minutes, then for an hour in the fridge. They were still hard to work with so I cut them, took them out of the pan and placed them in the freezer. This allowed the bars to be less gooey.
Last Heirloom Tomato of the Season (It freezes tomorrow night!)
Last Heirloom Tomato of the Season (It freezes tomorrow night!)

I would make a few changes to this recipe. First, do not make it in a 9 inch pan. The cookies came out too high and had to be cut very small so the taste wasn't over whelming. I would suggest using a 13 by 9 inch pan. This way the cookies would be nice and thin, while still having the great salted caramel taste. I would also suggest that if you use baking caramel like I did to let them set in the freezer, the cookies were great after they had set in the freezer for about an hour. Overall, these cookies had a nice sweet/salty combination according to my kids and husband. I think with the few changes I suggested the cookies would be perfect and nice for a party since salted caramel is very in in the foodie community right now. Great for Thanksgiving or Christmas!

For the recipe go to Salted Caramel Chocolate Chip Bar Cookies.

Salted Caramel Chocolate Chip Bar Cookies


Recipe Type: Dessert
Summary:
A nice combination of salty and sweet, these Salted Caramel Chocolate Chip Bar Cookies would be perfect for a party or to enjoy all by yourself!
Preparation Time: 0h, 15m
Cooking Time: 0h, 30m
Total Time: 0h, 45m
Yield: Serves 16

October 21, 2013

Caramel Pecan Sticky Buns

Recipe for Caramel Pecan Sticky Buns
Caramel Pecan Sticky Buns




I love my youngest son. We went to the mall a couple of weeks back and my in-laws bought my sons new teddy bears. My oldest named his stuffed animal Mr. Fluffy (it is a cat), my youngest named his teddy bear Steve. That's right Steve. There is a story that makes it a little more logical. My two kids are currently obsessed with Minecraft and one of the characters name is Steve. However, Steve the teddy bear also has a definite back story and personality. My youngest has created a whole story about where Steve came from, what he's afraid of and he even draws pictures for Steve so he doesn't get lonely. When I asked him if Steve got lonely he told me "of course not, he's a teddy bear". A teddy bear named Steve with a back story. I wish that I had half the imagination and simple hilarity of a 4-year-old, I think all adults could use a little more of it.

Today's recipe came about from the groans of my oldest having to eat gluten free bread. While I have to eat gluten free, my kids luckily have not inherited any of my problems. Most of the time they are great about eating gluten free foods, but every once in a while they rebel. This was one of those weeks. So I promised that I would bake my kids something sweet for breakfast made with wheat flour (I wear gloves and use separate bowls etc - I'm lucky that inhaling the flour does not bother me as long as I'm careful). I decided on a recipe for Caramel Pecan Sticky Buns from the Taste of Home website.
Image of Ritter Park Rose Garden Fountain
Ritter Park Rose Garden Fountain

This recipe has 13 ingredients. It takes 3 hours of total time, 30 minutes of which is active and makes 12 servings. I did make a few changes to the original recipe. First, I was out of pecans so I made half the batch with walnuts and half without. Second, I had caramels leftover from a sponsored party so instead of making the caramel sauce I melted 14 caramels and 1/4 cup of 2 percent milk and poured it into the pan. Since the caramels harden a little more than cream and brown sugar I heated the buns in the microwave for 10 seconds before serving the next day. The dough rose beautifully and it was very easy to work with.
Image of Mushroom at Rotary Park Huntington, WV
Mushroom at Rotary Park Huntington, WV

These sticky buns were very popular with my two boys. My mother-in-law tried one when they were a couple of days old and she said that they were still very good reheated in the microwave. The dough was very easy to work with and rose even though my kitchen was on the cooler side. They had risen far above the top of the pan after an hour rise and made perfect large buns. Definitely a recipe I would use again with pecans, almonds, or hazelnuts.

For the recipe go to Caramel Pecan Sticky Buns.

Caramel Pecan Sticky Buns

Recipe Type: Breakfast
Summary:
A delicious pecan sticky bun recipe using wrapped caramels. The dough is easy to work with and rises easily.
Preparation Time: 2h, 30m
Cooking Time: 0h, 30m
Total Time: 3h, 0m
Yield: Serves 12

October 20, 2013

Fish with Tahini Sauce

Click for recipe for fish with tahini
Fish with Tahini



My high-school calculus teachers bribed us with candy bars. Every time we passed a test we were rewarded with a Butterfinger. I took calculus when I was a junior in high-school and was the youngest person in the class. Additionally my school didn't offer the class so I had to walk across the street to the much bigger high-school where I knew no one and had to have the principal walk me to class for the first two weeks. There are many things that I don't remember from high-school, but I remember those candy bars. They made a less than ideal experience a little less stressful.

Fast forward to this week. My oldest son had his first report card for second grade. He is very smart, but hates doing all the worksheets. So his grades for organization and completing tasks weren't so great. He seems to have the same problems that my husband and I had in school, we tested off the charts, but didn't work as hard as our teachers expected. In high-school I graduated first in my class, but got c's for effort. Apparently I was supposed to be working twice as hard for the same grade, a theory that never made sense to me. So I'm using bribes for my son. Yep, I'm that parent. It worked with me all the way through high-school and I ended up doing very well in college and graduate school. We have a new chart with rewards and last week was a complete change around. He took his reading tests, he turned in his work and he sat and did his work book without complaints. So the bribes will continue until he is able to use his own incentives to complete his work (which is how I did very well in college and to this day to finish the dishes etc.).

Today's recipe came about from having way too much tahini in my cupboard. My husband's godmother is Lebanese and buys us huge vats of tahini. I use it a lot, but the huge container was begging for something other than my usual recipe rotation. So I tried a new recipe for Fish with Tahini Sauce.
Rotary Park Huntington, WV
Rotary Park Huntington, WV

This recipe has 7 ingredients. It takes 45 minutes of total time, 5 minutes of which is active and makes 6 servings. I did make a few changes to the original recipe. First, since I could only find farm raised Tilapia I substituted wild caught Mahi Mahi. Having worked in the fisheries dept as an undergrad you really want to buy wild caught fish (and know the country of origin where the fish is caught). Plus I love Mahi Mahi, it's one of my favorite types of fish. The only other change I made was to double the sauce since my fillets were on the small side and I had a number of pieces to cover. I followed the remainder of the recipe as written.
My kids at Rotary Park Huntington, WV
Rotary Park Huntington, WV

My husband and I loved this recipe. The fish cooked perfectly and the tahini sauce was delicious. If you aren't a fan of Mahi Mahi or Talipia the recipe would also work well with cod or any other flaky white fish. You could also caramelize the onions first and then add them to the top of the fish. This would work especially well if you aren't a fan of crispy onions.

For the recipe go to Fish with Tahini Sauce.

Fish with Tahini

Recipe Type: Main
Summary:
An easy recipe for oven cooked fish with a delicious tahini sauce. Simple and a great way to add fish to your diet!
Preparation Time: 0h, 5m
Cooking Time: 0h, 40m
Total Time: 0h, 45m
Yield: Serves 6

October 16, 2013

Guest Post: Easy Baked Butternut Squash Recipe

This is a guest post. All opinions expressed are those of the guest post author and Foodie in WV did not write the content. Enjoy! 

This is a guest post. All opinions expressed are those of the guest post author and Foodie in WV did not write the content. Enjoy! - See more at: http://www.foodieinwv.com/2013/10/guest-post-how-to-host-bbq-that-your.html#sthash.V6UNYohB.dpuf

Super Easy Baked Butternut Squash

Last night when my husband commented how wonderful my butternut squash was, I thought I would better share it with you guys because it is one of the easiest things I have ever made! 

Both my kids loved it! My four year old said it was really yummy- kind of like candy.

Now I did not say it was going to be super healthy as I load it up to be super sweet but I can say that it is an easy way to get your kids to eat the squash!! It's actually sweet enough to have as a dessert too!

Ingredients

1 butternut squash
water
 brown sugar

 Directions

The first thing you need to do is turn your oven on to 350 degree  and find yourself a pan big enough to fit the squash in after you cut it in half. I actually ended up using 2 large cake pans. Just make sure that you are able to put about an inch of water in the pan while it is cooking. You will also need to find yourself a large size knife to cut the butternut squash in half. I used our santoku knife and it worked very well. Cut the squash in half lengthwise and be very careful these babies have some tough skin! Once you have it cut in half you will need to scoop out the seeds. Now it's time to do a little magic. Take your brown sugar and sprinkle it all over the inside of the butternut squash. I say sprinkle but to be a little more accurate we poured it on! LOL Use as much as you like and of course if it's not enough you can adjust it to your taste the next time you cook. Pour about an inch of water into your cooking vessel and take your squash and turn it upside down in the pan of water. I told you it was a super easy recipe!! Stick it in the oven and let it cook in the water for about 1 hour and 15 minutes.

Now turning the squash over after it is done cooking is a little tricky. My husband and I worked together using tongs and a large spatula.

Be very careful as it is very hot!

Once you get it turned over it is time to spoon all the delicious goodness out of the squash and into a serving dish. Sprinkle brown sugar over the squash and serve. Add butter for even yummier goodness!

We absolutely love this recipe and it is a great way to get our kids to eat their veggies. We actually call it candy here at our house and serve it a couple times a month. The kids are actually starting to request it now!!

Bio: Vinma is a Mom of two little ones. She works as an Insurance Underwriter but blogging is her passion.  Vinma blogs about  her life as a busy working Mom and also of her own Mother who left her quite early on at A Momless Mom. Recently, Vinma was voted Top 25 Canadian Moms in the Circle of Moms contest. She is now settled in Toronto with her family. Other than at A Momless Mom ( http://www.momlessmom.com), you would find her in Facebook (https://www.facebook.com/momlessmom) Twitter (https://twitter.com/amomlessmom) or Pinterest (http://pinterest.com/momlessmom/)

October 15, 2013

#Sponsored: Werther's Baking Bash Party

I received free Werther's Original products in order to host the Werther's Original Sponsored MommyParty. All opinions expressed are my own.

I am a huge fan of fall baking. There is something so comforting about the taste of apples, pumpkins and caramel. My two boys are always insistent that as soon as they see the first caramel apple at the store, that it is time for fall. Since I bake and cook frequently, I am always looking for new ways to use familiar recipes and flavors. Recently I was given the opportunity to host a Werther's Original Baking Bash.

For the party I received 12 bags of Werther's Original Baking Caramels. In case you haven't seen this product in stores (since it's new) here is a brief description: "These rich and creamy Caramels are great for baking and making delicious caramel apples. Made with real butter and fresh cream, they are perfect for melting and incorporating into your favorite recipes."

So how did my party go? Since I am all about baking and cooking, I made the highlight of my party the food. I am used to only using caramels for a few dishes (such as caramel apples) so I was intrigued when the party planning kit included a number of recipes to try. I prepared the following recipes (the links are included for you to try the recipes for yourself).

Caramel Peanut Brittle: 
Click for recipe for Caramel Peanut Brittle
Caramel Peanut Brittle



Caramel Pecan Brownies:
Click for Recipe for Caramel Pecan Brownies
Caramel Pecan Brownies (without the Pecans)


Caramel Apple Tart:
Caramel Apple Tarts
Caramel Apple Tarts

Caramel Apples:
Click for Recipe for Caramel Apples
Caramel Apples


While all the recipes were popular, the peanut brittle was the biggest hit. It was so easy to make and delicious! I sent everyone at the party home with a bag of peanut brittle along with a bag of the caramels to try for themselves.

Interested in trying the caramels for yourself? Click the following links to find out more:

Werther's Original Facebook
Webpage 
http://werthers.werthersecloud.us. This fun destination is an awesome community for caramel lovers! In addition to mouthwatering caramel recipes, you’ll find special offers, baking tutorials, and even giveaways and sweepstakes!

October 14, 2013

Curried Lentil and Rice Loaves from Martha Stewart

Click for Recipe for Curried Lentil and Rice Loaves
Curried Lentil and Rice Loaves



Today reminded me that I'm not in my 20's anymore. Since my oldest had the day off school I thought it would be a good day to paint the ceiling in our dining room. The last time I had painted a ceiling was 7 years ago when I was in my late 20's. This evening I am sore, very sore. What was relatively painless in my 20's is an entirely different story in my middle 30's. I'm positive tomorrow is going to be a day for painkillers and my neck and back are not going to be happy. It's days like today that remind me that I have gotten older. On a daily basis I tend to forget my age, but when a task that was easy 10 years ago takes twice as long and makes me feel twice as bad I remember that I'm not the same early 20 year old I was before kids. I also remind myself that that's okay. I might take a little longer and feel a little more sore, but I'm also smart enough to know how to do something right the first time due to the wisdom I have gained with age. I would much rather be where I am now, being in my 20's was confusing and tiring. In my 30's I am older, wiser, and happier. I know who I am and can stand up for myself with no qualms. My younger self was quick to judge, talked first, thought later and could be more than a little selfish. My 30 year old self is pretty great, I listen first, talk later, look at most situations from all angles and have the wisdom to know how to deal with most situations. So tomorrow as I take a few aspirin with my morning coffee I will smile knowing that even though I am older, I am also only getting better with age. Now on to the recipe! Tonight I tried a new recipe for Curried Lentil and Rice Loaves from the Martha Stewart website.
Cabell Huntington Hospital Huntington, WV
Cabell Huntington Hospital Huntington, WV

This recipe has 12 ingredients. It takes 1 hour 50 minutes of total time, 25 minutes of which is active and makes 1 large loaf or 3 mini loaves. I did make a number of changes to the original recipe. First I was out of curry powder. So instead I used a mixture of the spices I already had on hand to make homemade curry powder. I love making my own spice blends and they are oftentimes cheaper than the pre-made varieties. For the rice I used arborio and homemade black beans instead of canned. Make sure to let the loaf sit after cooking in order that the loaf doesn't fall apart when sliced.
Harris Riverfront Park Huntington, WV
Harris Riverfront Park Huntington, WV

My husband isn't a big fan of meatless meals. He did however, like this recipe. It had the right amount of salt and I added cayenne to my curry powder so the loaf had a nice amount of heat. Finding vegetarian recipes that my family will actually eat can be really hard. This recipe was nice since everyone in my family ate it without complaints.

For the recipe go to Curried Lentil and Rice Loaves.

Curried Lentil and Rice Loaves

Recipe Type: Main
Summary:
A vegetarian recipe for Curried Lentil and Rice Loaves. Full of lentils, black beans and curry powder.
Preparation Time: 0h, 25m
Cooking Time: 1h, 0m
Total Time: 1h, 50m
Yield: Serves 8

October 12, 2013

IHOP Pumpkin Pancakes

Recipe for IHOP Pumpkin Pancakes
IHOP Pumpkin Pancakes

 
My youngest tried to run into traffic yesterday. It scared me half to death. He always walks out to the mailbox with me in the afternoon and yesterday he decided to run off down the street. In two seconds he was gone and I was running like a madwoman after him. I grabbed him right before he stepped off the curb. Then he was mad the rest of the afternoon since he received a long time out. As I was on the phone with my dad last night he volunteered to talk to my youngest. I turned him down. My dad is the sweetest person in the world, except he would tell me the scariest stories to get me not to do things growing up. In order to get me not to run into the street he told me what happened to our neighbor's cat. I was 5 and I don't think I ever tried to run into the street again. He also had a story with a clown and is one of the major reasons I hate the circus. I don't remember what the lesson was about, but I'm positive I never did the behavior again. They were very effective though and I never did the behaviors again. When I pointed this out to him on the phone, he laughed and told me that he learned from grandmother. I believe him since my grandmother had a look that could turn your blood cold. Whatever you did you would never do again. Ever. I think I need to learn these skills with my youngest. He is the opposite of his older brother and once every couple of weeks does something to give me a panic attack. I think it's going to be a very long 14 years until college. Earlier in the week before the traffic incident I made IHOP Pumpkin Pancakes for my family for breakfast.


Ritter Park Huntington, WV
Ritter Park Huntington, WV

This recipe has 11 ingredients. It takes 20 minutes of total time, all of which is active and makes 4 servings. I did make a few changes to the original recipe. First I was out of eggs so I followed the recipe with the eggs omitted. I increased the amount of pumpkin to 2/3 cup and the oil to a little under a 1/4 cup. Pancakes always turn out best for me using my griddle and that was the method I used for this recipe. They came out nicely browned and perfectly cooked.

Waterfront Huntington, WV
Waterfront Huntington, WV


My kids ate these pancakes for breakfast and loved them. They had a great smell and my kids liked them with just a little bit of butter. My favorite part was that they were easy to wrap in a paper towel with a little bit of butter and walk to the bus. They were definitely easy to transport since they didn't need maple syrup. I would suggest doubling the recipe if you have big eaters. I had to make another batch in order for my whole family to have enough.

For the recipe go to IHOP Pumpkin Pancakes.

October 10, 2013

Pumpkin Spiced Pecans from Southern Living

Recipe for Pumpkin Spiced Pecans
Pumpkin Spiced Pecans



Before I had kids I never lost anything. Now it seems that every time I turn around something disappears in my house. This evening it was a 30 dollar library book. I have looked everywhere and can't find it. While in most people's houses it could be hiding behind a bookcase etc. Not in my house. I thrive on organization and could tell you exactly where everything is, everything except the library book. During the book search my husband did find an old iPhone under the seat of our car. We bought it last January used. It had 15,000 miles on it and was a rental car. I have cleaned that car top to bottom every week, but apparently the phone was stuck right up next to the under part of the seat. So my husband got to make a man's day by finding his email on the phone and telling him that his long lost phone was found. I still can't find the library book, but I'm hoping by my husband helping someone else find something lost that the universe can see fit for me to find the lost book. If not at least the day ended up with a good deed, even if it does remind me that I can't seem to find anything even if I have cleaned the same spot for almost a year. I also end the day knowing that I married a man that is sweet enough to spend two hours tracking down someone to return their lost phone. All in all the day is ending on a good note. My food posts have been a little sparse the last couple of weeks due to offline life. I'm hoping to get back into the blogging grove soon. This week I tried a new recipe for Pumpkin Spiced Pecans from the September 2013 issue of Southern Living.
Harris Riverfront Park Huntington, WV
Harris Riverfront Park Huntington, WV

This recipe has 6 ingredients. It takes 55 minutes of total time, 5 minutes of which is active and makes 1 1/2 cups of nuts. I did make a few changes to the original recipe. First instead of apple pie spice I used pumpkin pie spice. I didn't want to have to buy a spice that I don't use, so I substituted the pumpkin pie spice that I already had. I did not add the ground red pepper since my two boys aren't big fans. Make sure to stir the pecans frequently or they will burn. Let them sit for at least 10 minutes after they are done cooking to let them get fully crunchy.

View from Harris Riverfront Park, Huntington, WV
View from Harris Riverfront Park, Huntington, WV
These pecans turned out great. My whole family enjoyed them and they were the perfect blend of crunchy and spiced. I would suggest at least doubling the recipe, the 1 1/2 cups didn't last long at all. These would be a nice party snack or just a fall treat.

For the recipe go to Pumpkin Spiced Pecans.
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