Friday, June 30, 2006

EVENT: Jihva for Lentils




Lentil Salad 2


Jihva For Ingredients (JFI) is the new food blog event started by Indira of Mahanandi, which featured Mango as the ingredient for the month of May and Strawberries for June. This month Sailu's Indian Food and Andhra Recipes is hosting JFI for the month of July and the ingredient is Lentils

I made Lentil Salad to go with a lamb dish. It was so refreshing.

Jihva for ingredients

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RECIPE: Lentil Salad

Lentil Salad

Lentil Salad

2 cups beef broth
2 teaspoons garlic, minced
1 tablespoon dried onion flakes
salt and pepper
1 teaspoon dried thyme
1 cups of Orange Lentils
2-3 medium tomatoes
1 cup haricot verts green beans
2 tablespoons parsley, minced
3-4 tablespoons white balsamic vinegar
1 tablespoon olive oil

In a pot add broth, garlic, salt, pepper, and thyme. Bring to a boil and add lentils. Turn down the heat to a simmer and partially cover the pot with a lid. Let simmer, stirring occasionally, until the lentils are soft but still have a bit of hardness to them. They should not be falling apart and into mush. If not all the liquid is absorbed that is just fine. Drain any leftover liquid. Let cool. Meanwhile, chop up the tomatoes and the haricot verts green beans. Combine the lentils, tomatoes and green beans in a bowl. Add in the parsley, vinegar and oil. Season to taste.

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Thursday, June 29, 2006

DAILY REPORT: Friday, June 30

I never get around to writing these. This week was exhausting. It was "Newsletter Week" which is when I work on my Twin Club's Newsletter. I spend hours and hours each night working on it. Probably too much time. I don't think I am being very efficient and constantly fiddle with the lay out. I was up until 3:30 a.m. the past two nights and swear I am going to bed "early" tonight. That means by 1:00 a.m.

I have a gazillion of pictures to go through on my camera. I don't even remember what is on there right now. I have to write down at least three recipes I made up over the past couple of weeks.

We are having a Teletubby birthday party for the boys next month. I am making way too many things for it. Crafty things and not just food things. I shall just have to see how much of that I can actually accomplish. Me and my projects.

EVENT: Still Life - Black and White Photographs

Well well well... I actually got some photographs up for this month's Still Life With Event - Black and White Photographs. I really do hope you will go and visit Still Life With... and her other blogs because they are excellent. I really do not take black and white photographs so this was not my best work but it was fun to be challenged. I could not even devote a fraction of the time that I wanted to but it was nice to pull out the camera and think about it at least a bit. The Celery Seeds I photographed in Sepia. The Milk is a color photograph. The Lemon was shot in color but edited into black and white.

Celery Seeds
Celery Seeds

Milk White
Milk White

Lemon BW
Lemons





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EVENT: I'll Show You Mine If... Spice Racks

Spice Rack

Sweetnicks is helping us all peep into eachother's kitchen once again. This time we are showing off our spice cabinets.

I have a small kitchen so I have stuff everywhere. I got these shelves that have magnets on the back and they hang right on the side of the fridge. I like green glass so I bought green glass spice jars and actually moved all the spices into them. I don't like the labels though because they are too big and you can't see the glass well enough. So one day I will get new labels. I just got a new chipotle chili spice but no more room in this rack so I put it in a cupboard.

What are three things I always have? Well the list is much longer than these three but I could not live without these.
Cumin
Thyme
Ginger

What I almost never have on hand?
Chervil
Summer Savory
"Weird" cheap spice mixes from the grocery store. I am not even slightly opposed to spice mixes because some are excellent but some just weird me out. Does that make me weird?

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EVENT: Summer Ice Cream - Frozen Hot Chocolate

Sweet Pleasure is having a really fun event perfect for those hot summer days - Ice Cream and its frozen friends. I make this frozen hot chocolate quite a lot because it is so easy and not too sweet.

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RECIPE: Frozen Hot Chocolate

Frozen Hot Chocolate

Frozen Hot Chocolate

4 cups (1 quart) milk
1/2 cup sugar
1/4 cup + 4 teaspoons cocoa powder

In a small bowl put cocoa powder and ¼ cup of the milk. Whisk with a fork until a paste is made. In a saucepan, bring the rest of the milk to a simmer. In a large bowl, add sugar and cocoa paste and stir together. Pour in hot milk and stir until completely combined. Cool completely in the refrigerator. Freeze according to ice cream machine manufacturer’s instructions. Makes about 4 cups.

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Monday, June 26, 2006

EVENT: Mixology Monday IV- Aperitif

pear aperatif detail

I made up a batch of my Poire Framboise Aperitif for this months Mixology Cocktail Hour.

Jimmy's Cocktail Hour is hosting this months Mixology Monday and the theme is Aperitif.

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RECIPE: Poire Framboise Aperitif - Pear Raspberry

pear aperatif

Poire Framboise Aperitif
Serves 1

Crushed ice
Framboise liqueur
William Pear liqueur

Place the crushed ice in a small glass. Pour one cap of the framboise and one cap of the pear over the ice. If the glass is a little large then pour additional liqueur in equal parts over the top.


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EVENT: WCC#6 - Picnic Food - Frittatas

Cheese Frittatas 1

This months Weekend Cookbook Challenge theme is Picnic Food! I have been meaning to make Martha Stewart's mini frittatas for some time and recently in her magazine she republished the recipe so I thought that was my cue to finally make them. They were really nice so I also made up my own version of Mini Frittatas with Tomatoes, bacon and broccoli.

These are perfect for lunch picnics with some nice white wine, cheese and crackers and fresh fruit.

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RECIPE: Mini Cheese Frittatas

Cheese Frittatas
Mini Frittatas
Makes 3 Dozen

Vegetable Cooking Spray
18 Large Eggs
2 teaspoons coarse salt
¾ teaspoon freshly ground pepper
1 tablespoon fresh thyme
16 oz bacon, cooked crisp and crumbled
1 cup broccoli florets, cooked and finely chopped
2 cups tomatoes, seeded and diced
1/ cup finely grated Mozzarella cheese

Mini Frittatas Prep

Preheat oven to 400. Lightly coat mini muffin tins with cooking spray; set aside. Whisk eggs, salt, pepper and thymes in a large bowl; set aside. In a small bowl, combine bacon, tomatoes, broccoli and mozzarella and stir to combine. Place slightly less than a tablespoon of the mixture into the bottom of the mini-muffin tins. Pour egg mixture into the tins. Bake until set, 10 minutes. Serve warm

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RECIPE: Martha Stewart's Mini Frittatas

Martha Stewart Mini Frittatas
Makes 4 Dozen

Vegetable Cooking Spray
18 Large Eggs
2 teaspoons coarse salt
¾ teaspoon freshly ground pepper
1 tablespoon fresh chives
1 medium zucchini trimmed and cut into 1/8” rounds
4 to 6 white mushrooms, cut lengthwise int 1/8” thick slices
1 red bell pepper, ribs and seeds removed, flesh cut into 1/8” dice
1 yellow bell pepper, ribs and seeds removed, flesh cut into 1/8” dice
1/ cup finely grated Gruyere or fontina cheese

Preheat oven to 400. Lightly coat four 12-cup or two 24-cup mini muffin tins with cooking spray; set aside. Whisk eggs, salt, pepper and chives in a large bowl; set aside. Put 1 zucchini round, 1 mushroom slice, and about 1 teaspoon bell peppers into each muffin cup. Ladle egg mixture into each cup to fill; sprinkle with cheese, dividing evenly. Bake until set, 8 to 10 minutes. Serve warm.


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WEEKEND BABY BLOGGING - WBB#6 Round Up




Angel of Fruit Salad who luckily for us started Weekend Baby Blogging gives little Hayley some carrots. I think the verdict is quite obvious! ICK. This picture just kills me. She is so cute.

As for me and my boys, well I am swamped and so I am putting up some old pics.
Timmy and Xander Feb 2006


Don't forget to check out the Weekend Baby Blogging Announcment!

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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WEEKEND BABY BLOGGING - WBB#6

I have not had a chance to upload photographs from my camera on the computer so I am sharing some photography my mom took of the boys this past February when she took such good care of them while hubby and I took a mini-break.

Xander Feb 2006
Beautiful Xander



Timmy Feb 2006
Beautiful Timothy



Timmy and Xander Feb 2006
I can't believe they are sharing. Maybe it just looks like it in the photograph.


Timmy and Xander Feb 2006
Which Pan Should We Use?

Don't forget to check out the Weekend Baby Blogging Announcment!

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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Sunday, June 25, 2006

EVENT: WHB#38 - Goat Cheese and Scallion Cheese Roll

This week Weekend Herb Blogging is being hosted by Virginie of Absolutely Green.

This weekend I made Goat Cheese and Scallion Cheese Log.

Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.


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RECIPE: Goat Cheese and Scallion Roll

Goat Cheese and Scallion Roll

Goat Cheese and Herb Cheese Ball/Roll

3 tablespoons butter, softened
8 oz. Goat Cheese, softened
4 oz. Cream cheese, softened
3 shallots, finely chopped
2 tablespoons basil, finely minced
pepper
salt

Place all the ingredients in a large mixing bowl. With a spatula, mix all the ingredients together until completely combined. Lay out a large piece of plastic wrap. Scoop the cheese mixture into your hands and pat it back and forth to make a shape that resembles a ball. Wrap completely in plastic and roll slightly into a cylinder/log shape. Place on a plate in the refrigerator. After about 1 hour, when the cheese has firmed up a bit, take roll/log out and while still in the plastic wrap roll it on the counter so that it makes a nicer roll. Place back in fridge for at least 30 minutes. Can be made and kept in the refrigerator up to two days in advance. Serve with fruit and crackers.


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EVENT: ARF#26 - Tomato and Mozzarella Melted Sandwiches

Veggie Mozzarella Tomato

Sweetnicks famous Antioxident Rich Food Tuesday is geared towards, yes, you guessed it Antioxident Rich Foods, but certainly not limited to. Just create some delicious food with vegetables and join in on the fun.

So this weekend I made my yummy Tomato and Mozzarella Melted Sandwiches.

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RECIPE: Tomato and Mozzarella with Basil Sandwich

Sandwich Tomato Mozzarella

Tomato and Mozzarella with Basil Sandwich
Serves 4

4 rolls
1 Mozzarella Cheese
2 tomatoes
8 Basil Leaves
Balsamic Vinegar
Salt and Pepper

Slice the rolls in half. Toast in the oven. Meanwhile, slice the cheese and tomatoes and sprinkle with salt and pepper. Lay out 4 sheets of tinfoil. As soon as the rolls are toasted take them out of the oven, turn off the oven and quickly build the sandwiches. Drizzle the vinegar on both sides of the rolls and layer on the cheese, tomatoes and basil. Wrap in foil and place them back in the oven. They will melt slightly. Not completely but they will be slightly oozy and completely delicious. These are great sandwiches to take to the beach because in the heat of the sun the cheese will remain oozy. They are so good.

Portuguese Rolls are perfect but a nice buttery one will work well too.


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Wednesday, June 21, 2006

PHOTOGRAPHS: Roosters and Chickens At The Fair

Rooster
Rooster

Tail Feathers
Shake Your Tail Feather

Rooster Tail Feathers Detail
Rooster Tail Detail

Rooster
I Can See You

Rooster Profile
Hmmm

Skinny Chicken
Go Away

Red Feather Detail
Red Feathers

Profiles
A Pair in Profile

Hello Rooster
Yes? You Were Saying. . .

Black and White Rooster
Regal

Black and White Detail
Black and White Feathers

PHOTOGRAPHS: Rabbits at the Fair

Rabbit
Grey Rabbit

Black Rabbit
Black Rabbit

Black and White Rabbit
Black and White Rabbit

Tuesday, June 20, 2006

PHOTOGRAPHS: Animals At The Fair

Zebra
Zebra

Sleeping
Sleeping Baby

Piggy One
Piggy

Pig
Pig - The Reality

Little Goats
Mother and Child

Mother and Child
Goat and Child

Camel Baby Face
Camel Baby

Ducking
Duckling

Tigers
White Tiger

Monday, June 19, 2006

WEEKEND BABY BLOGGING - WBB#5 Round Up



Angel of Fruit Salad who luckily for us started Weekend Baby Blogging is about to see how hard it is to take pictures of sweet Haley soon because she is on the verge of crawling! Life will never be the same. I do hope they are ready. hee hee.


Tired

Well we took the boys to the San Fernando Valley Fair. Here are some of the pictures from the day. Plenty more to come of course. This picture is when we were just leaving. Tuckered out.

Don't forget to check out the Weekend Baby Blogging Announcment!

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


Weekend Baby Blogging Archives


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PHOTOGRAPHS: Fair Food

Hot Dogs
Food on a Stick

Funnel Cake Stand
Funnel Cake Stand

Funnel Cake Detail
Funnel Cake

Fair Smoke
Grill Smoke

Fair Food
Junk Food

Cotton Candy
Cotton Candy

Big Cone Detail
Ice Cream Deluxe

Saturday, June 17, 2006

PHOTOGRAPHS: San Fernando Valley Fair

Welcome to the fair
These were the most fabulous fair greeters

What God Cant Do
I suppose there is NOTHING in there. Very Amusing or Scary or Poignant. Depends on your point of view.

The Fair
Fair View

Raggs
Raggs - Kids Band

Smallest Horse
Smallest Horse Attraction

Clown
Clown

EVENT: WHB#37 - Orzo Salad with Mint Pesto

Mint Leaves

Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging.

This weekend I made Orzo Pasta Salad with Mint Pesto

Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.


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RECIPE: Orzo Pasta Salad with Mint Pesto

Orzo Salad

Orzo Pasta Salad with Mint Pesto
Makes 8 cups

1 garlic clove
1 tablespoon Dijon Mustard
3 tablespoons white balsamic vinegar
1/4 cup olive oil
salt and pepper

6 cups cooked orzo pasta
2 cups English Cucumber, peeled and sliced
2 cups grilled cherry tomatoes, seeded
1/3 cup yellow raisins
10 thin slices of grilled onions
3 tablespoons mint pesto

Press garlic into a salad bowl. Add mustard and vinegar and stir to combine. Slowly drizzle in the olive oil and whisk constantly. Add salt and pepper to taste.

Onion Kebabs Cooked

Add cooked orzo, cucumbers and raisins into the bowl. Stir to combine. Then add the mint pesto and combine again.

Note: if you don’t want to make up the Mint Pesto then just chiffonade some mint leaves and toss into the salad.

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RECIPE: Mint Pesto with Pomegranate Syrup

Mint Pesto

Mint Pesto with Pomegranate Syrup
Makes about 3/4-1 cups

1 cup packed mint leaves
1/4 cup Italian Parsley leaves
1/2 cup parmesan, grated
2 tablespoons shallot, chopped
3 medium garlic cloves
1 teaspoon lemon zest, grated
salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoons pomegranate syrup

Combine the mint, parsley, parmesan, shallot, garlic and zest in a food processor. Pulse until all chopped up and then add the salt and pepper. Then slowly drizzle in the olive oil and pomegranate syrup until it becomes a paste.

This can be refrigerated in a covered dish overnight.

Note: if you don’t have pomegranate syrup then you can add more oil and a little bit of lemon juice.

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SHOPPING: Shutterfly - 15 Free Prints

15 free prints

DAILY REPORT: Saturday, June 17

A lot has been going on. A lot.

First. We took Timmy to be assessed for Autism. One word. Inconclusive. He will be 2 in July but he is tracking 1 year behind. There is one thing that he does at a 15-month level but in my tired state I can’t remember what that one thing is. I know that is pathetic. Well, the doctor spent about 1.5 hours watching him. He said that Timmy really is too delayed to get an accurate assessment at this point. He totally understands why we came to him because there are definite flags. So we will be going back in 6 months. Oh but since Timmy already gets four hours of therapy a week, if he was diagnosed with Autism we would not be doing much different at this point. I suppose some of the therapy would be adjusted a little but not much.

Xander was in a HORRID mood on Thursday. Made me cry actually. Well tears welled up and a couple of deep breathes really. He screamed for four hours. Temper tantrums. I think he is getting annoyed that Timmy gets a “girlfriend” – therapist – four days a week to visit him. So today when Xan’s Speech Therapist came he was so excited. He threw his arms up and gave her hugs when she came in. She has never seen him have a temper tantrum and said she can’t even imagine him being bad because he such an angel for her. Great. He wants constant attention and when he does not get he freaks out completely. Not a good thing with twins. So when she comes, he gets that one on one attention and naturally is perfect. I do the best I can and I am very engaged with my boys so I sometimes am at a loss as what to do. I know I am supposed to ignore his tantrums so that he learns they don’t get him anywhere but it still so hard for me to do that. I guess I have to work on that. Motherhood takes practice.

And then this week I worked in the little garden in our small apartment complex. Basically I ripped out more ferns and dead leaves. I know that the ferns are supposed to run the whole length of the fence but they were growing into some flower and a ginger flower so either it was the ferns or the flowers and there are plenty of ferns left to the left of this area that I removed them from. We will just have to wait and see what the landlady says when she gets back from her trip. I think it looks a lot better.
We also had our Twin Club’s General Meeting. I had to sit at the head table at the front because now I am on the Executive Board as the Newsletter Editor. It was kind of weird sitting up there. There usually are not that many people that even come to the meeting but this time there were a whole bunch of people in attendance. It was a little nerve wracking but fine really. Then we played Bunco. That was ridiculous. I had never played before. It was fun. Sure was easy and mindless.

Reluctant Housewife Daily Reports

Friday, June 16, 2006

WEEKEND BABY BLOGGING - WBB#5

Well these pictures are actually from last weekend. We took the boys to the San Fernando Valley Fair. When we go there it was quite cloudy and cool. We were expecting it to be a scorcher because it is usually so hot there. So there were not very many people there. It actually was bizarre. More like a ghost town than a fair. But then we realized it was actually fantastic because Xander could get out of the stroller and run and run and run. And we could see him the entire time and give him some space but not too much space. Most fairs are so crowded that they are sort of a nightmare with young kids because you are so afraid of losing them. These are some pictures of the boys enjoying the fair. I will post photos of some of the food and some of the animals later. And I am such a dork. I put them in their matching tractor shortalls. Enjoy!


Xan Gives Raggs a Drink
Xander Gives A Member of Raggs a Drink

Timmy Feeding Goat
Timmy Gives the Goat a Carrot

Xander and the Funnel Cake
Xander Tries his First Funnel Cake

Piggy Babies
Timmy and a Piggy

Tired
And Then It Is Time To Go Home

Don't forget to check out the Weekend Baby Blogging Announcment!

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


Weekend Baby Blogging Archives


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SHOPPING: Chocolate


Chocolates
Originally uploaded by My Life As A Reluctant Housewife.

Look at all that chocolate! All but one is dark chocolate. Why do I have all this chocolate? Well actually I don't. I only had it in my greedy, piggy little hands for a few short hours before I packed it all up and sent it to dear old Dad for his Father's Day gift. He loves to tell me that dark chocolate is now good for you. So you see, this is all for his health. I am such a fine daughter. Dad opened his package as soon as he got it. He does not wait for the day. He called right away and say he was testing them out and will keep me informed. He has seen them in the stores but not venutred too far into all the selections opting usually for one of Lindt's delicious varietals.

SHOPPING: Sale at Craftsbury Kids



Yeah! There is a sale at Craftsbury Kids. I love all their products. So cute and unique. Perfect for any child in your life. Here are just some of the items on sale but they have many more.


Blabla Farm Puppet Pouch



Red Riding Hood Puppet Pouch



Blabla Elfie Doll



Boogie Woogie Tee Shirt




Sweet Tee Shirt



Raspberry Rose Hat



Deborah Sharpe Dot Bib - Blue

From: Craftsbury Kids

EVENT: DMBGLiT June 2006

Tuna Tartare Bitelettes


Baking Sheet is hosting June's Does My Blog Look Good in This! I actually thought a few of my photographs this month were good.

This month I am submitting my Tuna Tartare Bitelettes

You can see all the other entries at http://junedmblgit.ning.com/

Thursday, June 15, 2006

EVENT: Paper Chef #18 - Results and I Won!

Veal Scallopini with Arugual Salad


Hee Hee. I won Paper Chef # 18 with my Veal Scallopini with Egg Noodles and Arugula Salad and Strawberry Vinaigrette. Thank you so much to our host Kevin of Seriously Good and our judge Haalo of Cook Anything Almost Once!

There were not that many entries but they were good ones. I am surprised that Bron's Beef Scallopini with Rocket Risotto did not win because it makes me hungry just looking at the pictures. And of course I am so glad Haalo's Rocket and Goat Cheese Stuffed Veal Rolls was technically in the running since she won last month because I would like to eat that too. Then John at My Home Kitchen made Saltimbocca! And last but certainly not least the Noodle Cook at My Home Kitchen made Salt cured veal, duck egg noodle (with rocket) and caramelised daikon slices, served with gingered berry sauce.

If you have not done a Paper Chef in the past or it has been a while, you should really do it next month. Maybe you won't create a masterpiece or a recipe that will be a permanent fixture in your repetoire but who cares. This is for fun. Let yourself be free to expirement with a really odd mixture of randomly chosen ingredients. I got lucky this month and plan on making this dish again. We all really loved it. So next month the ingredient list will go up on Friday, June 30 but you will have loads of time because the entries will not be due until Friday, July 7.

RECIPE: Lavender Coconut Flan

Lavender Coconut Flan

Lavender Coconut Flan

1/4 cup water
1/2 cup sugar
1 1/2 cups milk
2 tablespoons culinary lavender
3 large eggs
14-ounce can sweetened condensed milk
1 teaspoon vanilla
3 tablespoons sweetened flaked coconut

In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.

In a small saucepan, bring milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.

In a large bowl, whisk the eggs until frothy. Whisk in lavender milk, sweetened condensed milk, and vanilla. Then mix in coconut.

Pour the custard into the soufflé dish. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins. Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.

Run a thin knife around the soufflé dish. Invert each soufflé dish onto a dessert plate; let the caramel drizzle onto the plate. Serves 6.


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CULINARY DISCOVERY: For the Love of Lavender

Lavender2

Culinary Discovery
For the Love of Lavender: Celebrate the beauty, scent and taste of lavender


Lavender's subtle and stimulating aroma is one the world's most adored and sought after. Its fragrance is soothing, romantic, nostalgic and healing. Lavender is indigenous to the Mediterranean region and a member of the mint family. This delicately beautiful flowering herb has been prized throughout the centuries dating back to the Egyptians.

The Romans used the oils to treat a wide range of maladies and to scent their baths. The word lavender is derived from the Latin term to wash, lavare. As the Romans expanded their empire across Europe, they brought the lavender with them. Since it grows heartily in a wide range of climates they were able to ensure its propagation.
The Europeans quickly embraced it as their own and continued to grow and use it well after the Roman Empire fell. The European soap makers who used lavender extensively in their hard milled soaps in the 18th century are a great example of that fact. Today, lavender is used in fine linen and bath products as well as in aromatherapy to soothe anxiety and headaches. In addition, it is used as a moth repellant, a disinfectant, deodorant, and to soothe skin irritations. Supplying that passion for lavender does not come easily as 250 pounds of buds are needed to make two cups of essential oil.

Most people think that lavender is only to be used in the bath, laundry and for aromatherapy. Make sure that you cook with culinary organic lavender and not lavender used for crafts and potpourri as that form may be treated with chemicals. Culinary lavender is a delicious edible herb just like thyme, oregano and basil are. All parts of the lavender can be used including the stems which can be thrown into coals of the grill to add a lavender smoky flavor to foods. Fresh and dried buds can be used just like other herbs are used. A terrific alternative to mint and rosemary, lavender is quite versatile when used in a multitude of courses such as savory and sweet dishes; on meats, fruits, infused in cream and with citrus.

An easy way to start using lavender is to cook with Herbes de Provence; a commonly used in the French spice mixture Herbes de Provence. The herb mixture includes: marjoram, thyme, rosemary, fennel, savory, basil and lavender. Herbes de Provence is a perfect blend of herbs and with a few pinches it flavors many vegetable and meat dishes deliciously. For example it is delicious in sautéed zucchini, in vegetable soups, in scalloped potatoes, and on roasted meats and fish, infused in olive oil, and in omelets.

The Europeans, the French in particular, have used lavender in their cuisine for centuries. Lavender grows in abundance in the Provence region of France and is used in many of their regional dishes. The French sent their lambs to graze in lavender fields so that their meat would be sweet. Lavender honey is also found all over the south of France; bees collect the nectar of the lavender flowers and make a subtlely delicious honey.

Lavender was introduced into England in the 1600's. Since the Tudor era, the English have used lavender in teas and various sweet dishes; Queen Elizabeth I loved lavender jelly. Lavender has now found its way into many kitchens of great chefs across the United States, especially since edible flowers have gained popularity as a way to enhance both the flavor and look of the food.

Lavender Recipes:
Lavender Coconut Flan
Steak with Lavender Thyme Butter
Cod with Lavender and Miso
Foccacia with Lavender and Garlic
Chicken with Lavender and Lemon


Reluctant Housewife Culinary Discovery Articles

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EVENT: The Spice is Right - Flowers

Lavender2
I have been writing and making up recipes for a while now thanks to my Sister In Law, owner of Splendid Palate, who has been selling culinary grade organic lavender for years.

So when The Spice is Right announced that this month we would be working with flowers I immediately said that was right up my alley. I did think about trying out some new flowers but thought I would share what I know about Lavender with the group. So enjoy Culinary Discover: For the Love of Lavendar

Lavender Recipes:
Lavender Coconut Flan
Steak with Lavender Thyme Butter
Cod with Lavender and Miso
Foccacia with Lavender and Garlic
Chicken with Lavender and Lemon



Nasturtiums

But, I have used nasturtiums in salad. They are really peppery and are not only a beautiful addition to your salad greens but a delicious one at that. I was going to make some up for this event but there are none growing downstairs in the community garden and the ones at the store looked dismal. So enjoy some that I photographed a few years back.


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Wednesday, June 14, 2006

HOLIDAY: Flag Day

Flag Day
by Gabriella True

The American Flag is more than simply Stars and Stripes sewn together in Red, White and Blue. It is a sacred emblem of our country, the United States of America. It carries the history of America in those Stars and Stripes. In that history is our freedom, liberty, courage, bloodshed, popular sovereignty, and patriotism. It was created during our fight for freedom in which we gained national independence and a democratic government. It embodies the spirit of America.

On June 14, 1777 the Stars and Stripes flag was adopted as the new American Flag. The Union Jack was completely removed from the flag from that day forward. America was an independent nation from England and no longer wanted the symbol of England on their flag.

Since 1777, there have been many changes to the American Flag but it is still the Stars and Stripes. Originally, the flag was to have a star and stripe for each state. But as the number of states that entered the Union increased, it became evident that this would not be possible. So, in 1818 Congress decided that the number of stripes should be 13 to represent the original 13 colonies. An additional star would be added with each succeeding state. Thus, two stripes were removed from the flag because Vermont in 1791 and Kentucky in 1792 had been admitted to the Union and they were not among the 13 colonies. In 1960, the last star was added to mark that Alaska had joined in the Nation. Now there are 13 stripes (one for each original colony) and 50 stars (one for each state).

Flag Day celebrates the birth of the American Flag; June 14, 1777. BJ Cigrand, a teacher in Fredonia Wisconsin, organized a Flag Birthday celebration for her students on June 14th, 1885. After that year, Cigrand wrote several articles to newspapers advocating that Flag Day be observed nationally. On June 14, 1889, George Balch also organized a Flag Day for his students. Later that year the State Board of Education of New York decided that Flag Day would be celebrated every year in New York State in all schools. Two years later, on June 14, 1891, the Betsy Ross House in Philadelphia celebrated Flag Day. In 1893, Colonel J. Granville Leach, historian of the Pennsylvania Society of the Sons of the Revolution and the Colonial Dames of America put forth a proposition that the school children of Pennsylvania celebrate Flag Day too. Their proposition was successful and every child was given a small flag to carry during the school day. Chicago soon followed suit and celebrated Flag Day in its schools in 1894. Also in 1894, the governor of New York decreed that the Flag should be displayed on all public buildings on June 14th. In 1916, President Woodrow Wilson signed a bill to request that Flag Day become a national holiday to be celebrated every year on June 14th. On August 3rd, 1949, President Truman signed an Act of Congress that decreed June 14th as the national Flag Day.

Elizabeth Griscom Ross (1752-1836), otherwise known as Betsy Ross, is the mythological designer of the American Flag. But, like many stories associated with our first President, George Washington, they are simply that, stories and not factual histories. Betsy Ross and George Washington did definitely know each other. She was a seamstress in Philadelphia and lived near the State House on Chestnut Street. She often sewed the ruffles onto his shirts and more than likely did sew an American Flag or two. But she neither designed the flag nor sewed the first one. The Betsy Ross is as follows. In 1776, George Washington was the General of the Continental Army. He brought two members of the Continental Congress, Robert Morris and Colonel Ross, with him to her house in Philadelphia. The three men had brought with them a rough sketch of a flag. The flag included 6 pointed stars. But Mary suggested that the stars have five points instead because she would be able to cut them more easily.

Her grandson William J. Canby popularized this myth during a meeting of the Historical Society of Pennsylvania in 1870. Then in 1909, William Canby's brother George Canby and his nephew Lloyd Balderson wrote the book, The Evolution of the American Flag and continued the myth. Adding to the interest in Betsy Ross, Charles H. Weisgerber painted the famous image of the 'Birth Of Our Nation's Flag' depicting the mythological meeting of Betsy Ross and George Washington. It was exhibited in 1893 at the Colombian Exposition in Chicago. It created even more interest in Betsy Ross. And soon there was a campaign to save the Betsy Ross house. To raise money, a subscription was sold to people for 10 cents apiece and in return the subscriber would receive a reproduction of the now famous painting by Weisgerber, her house and her grave along with a lifetime membership into the Betsy Ross society.

Francis Hopkinson was the actual designer of the first Stars and Stripes American Flag. He was a signer of the Declaration of Independence and a New Jersey Congressman. In 1780, Hopkinson wrote a letter to the Board of Admiralty requesting payment for his design since it was being used on the flag and on many other official seals and papers. The Board forwarded the letter to Congress. Congress said that the bill was acceptable and they passed it on to the Board of Treasury for payment. After many years and many investigations led by Congress, the Treasury actually never paid Hopkinson much to his chagrin and the Continental Congress. The Treasury said that Hopkinson as a high paid member of the Congress should be willing to give extra services to the nation for no added cost. But they never did deny that he was the original designer of the Stars and Stripes.

It is thought that George Washington said that "we take the stars from Heaven, the red from our mother country, separating it by white stripes, thus showing that we have separated from her, and the white stripes shall go down to posterity representing Liberty." But, there are many anecdotes about George Washington, like the cherry tree, and this just maybe one of them. The House of Representatives published the book Our Flag in 1989. They said that when the flag was adopted in 1777, the colors of the flag did not hold any specific meanings. But a year prior, on July 4, 1776, Congress began to create an American Great Seal. Like most resolutions, they take a very long time to pass and the Great Seal was not officially passed until 1782. The Great Seal's colors did have designated meanings however. So, Congress most likely did start thinking about the colors that would be used in the Great Seal and what they would symbolize. The same colors that are used in the Great Seal are used in the American Flag. And, the colors do hold the same meaning today, whether or not this was the original intention. The red in the American Flag symbolizes the courage and honor that Americans have that enable them to face danger in times of defending the United States of America. The white in the American Flag is a symbol for purity. This purity is an emblem of America's liberty and equality. The blue in the American Flag is emblematic of heaven and thus signifies justice, faith, and loyalty. The star is a symbol of the heavens. The star also is emblematic of the sovereignty of each state in the Union. Each state has its own star and sovereignty within the Federal Government. The Stripes symbolize the rays of light coming from the sun.

Monday, June 12, 2006

WEEKEND BABY BLOGGING - WBB#4 Round Up




Angel of Fruit Salad who luckily for us started Weekend Baby Blogging took her sweet baby swimming for the first time. This is a major moment!!! I love to swim so I get happy to see babies swimming.


Sarah of Cucina Bella really does have such a cute foodie in the making. Look at him with the Kitchen Aid.


June 2006 Xander and Timmy Watching Teletubbies
Timmy and Xander are very serious in this picture. They are watching a GRIPPING scene of Teletubbies. Gripping!




Saturday, June 10, 2006

WEEKEND BABY BLOGGING - WBB#4

June 2005 Xander an Timmy Playing
This is a picture from last June when they still had a swing out and Xander had just learned to sit up and Timmy was not quite there yet.

June 2006 Xander and Timmy Watching Teletubbies
Now this year, they are still just as cute. In this picture they are lounging after playing in the splash pool and now watching Teletubbies. They look so serious.


Don't forget to check out the Weekend Baby Blogging Announcment!

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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EVENT: WHB#36 - Paparadelle with Lemon Butter Chive Sauce

Chives


Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging. But please note that once again WHB is on the road! And this week Cate from Sweetnicks is so graciously hosting us this week! She is going to be very busy since she has Weekend Dog Blogging And ARF Tuesdays. Oigh!

Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.

This week I made Paparadelle with Lemon Butter and Chive Sauce. I actually made this to go along with a Veal Scaloppini that I made for the most recent Paper Chef. I loved the sauce so much that I made it again last night to gove over these little dried ravioli and it was just as delicious. You have to make it!

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Friday, June 09, 2006

EVENT: ARF#24 - Strawberry Vinaigrette

Strawberry Vinaigrette

This is my new salad! Strawberry Vinaigrette with Arugula and Hazlenut Salad. I usually am not one for sweet dressings but I think the freshness of the strawberries really make it special and not some sickly sweet concoction from a salad bar. And of course strawberries are the perfect thing for Sweetnicks famous Antioxident Rich Food Tuesday were one really just needs to cook with veggies or fruit but I seem to be keeping in the spirit of the top 10 list for at least a little while longer!
Arugula Salad with Strawberry Vinaigrette


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Thursday, June 08, 2006

SHOPPING: Chef's Catalogue Summer Sale

CHEFS Summer Sale 234x60

WEEKEND BABY BLOGGING - WBB - Don't Forget!

Don't Forget!!! We have WEEKEND BABY BLOGGING (WBB)!! So come on and join in. We will be having lots of fun.

I will be doing the round up for all us food bloggers with babies that we can't stop taking pictures of! So if you have a picture of your baby or babies that you would like to share with the readers, post the picture on your blog sometime during the weekend. Then email me your permalink at gabriellatrue@gmail.com. I will post a round-up on Monday. Also, please put a link back to my site within your post so that your readers can find WBB and the round-up too.

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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SHOPPING: Get Those Kids Outside!

It is Summer as you well know, so get those kids outside and playing. Haven't they been cooped up long enough?

has some really simple, classic and most importantly fun games to help keep them entertained and very active OUTSIDE!

Yes, it does take two to skip around with the Skip Around from Magic Cabin

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Horseshoes is an old classic. Classics are a very good thing.
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iconHow about this perfect jumprope - Ladybug Jump Rope - Hot Product from Magic Cabin.
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Magic Cabin Best Sellers


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Wednesday, June 07, 2006

PHOTOGRAPHS: Peach Colored Roses

Rose Peach



Apricot Cluster Detail



peony rose

SHOPPING: Father's Day Gifts at Shutterfly

Father's Day Gifts


Photo Book (Hardcover brown leather)



Desk Organizer


Mug with Starbucks Card



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HOLIDAY: Father's Day is Sunday, June 18

Father's Day - 1918ish

Father’s Day

The Romans may have celebrated the first Father’s Day. Between February 13 and February 22, the Romans observed Parentalia. This feast memorialized deceased fathers only and not the living. Ovid wrote that the purpose of the holiday was to “appease the souls of your fathers”. The Romans would bring honey, oil and water to the graves of their father’s as an offering to their souls. Father’s Day, as we know it today, has been celebrated by families both big and small since 1910. In, 1909, Mrs. John B. Dodd who lived in Washington State was the first person to propose Father’s Day. Her father, William Smart, raised six children all by himself after his wife had died in childbirth. When Mrs. Dodd grew up and began to raise a family, she realized how hard her father worked to raise her and her siblings all by himself. She came up with the idea during a Mother’s Day sermon. She no longer had a mother to celebrate so she wanted to celebrate her father and all fathers. She got her wish. On June 19, 1910, the first Father’s Day was celebrated in Spokane, Washington. The YMCA of Spokane helped her publicize the event. Mrs. Dodd also proclaimed that the official flower of Father’s Day would be the rose. You are to wear a white rose to commemorate a deceased father and red rose to celebrate a living father. Father Day celebrations began to be held across the country. In 1912, J.H. Berringer organized a service at Irvington Church in Vancouver, Washington. In 1919, The Uptown Lion’s Club in Chicago held celebrations on the 3rd Sunday in June. This tradition continued for many years.President Calvin Coolidge, in 1924, showed his support of Father’s Day and asked Congress to decree a National Father’s Day. He said during one speech that “the widespread observance of this occasion is calculated to establish more intimate relations between fathers and their children, and also to impress upon father’s the full measure of their obligations.”It was not until 1966, when President Lyndon Johnson signed a presidential proclamation, that Father’s Day became a holiday. Across the Nation on the third Sunday in June, Fathers are celebrated for all the wonderful things they do for their families all year.

My Old Man~Mark Twain

“When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much the old man had learned in seven years.”

No matter what you do this Father's Day, don't forget to feed him and feed him well.

Tuna Salad with Avocado

Asian Chicken Thighs

Strawberries with Grilled Pound Cake



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RECIPE: Grilled Pound Cake and Strawberries

Strawberry Shortcake Poundcake

Grilled Pound Cake with Strawberries
Serves 6

1 loaf of pound cake
12 mint leaves, sliced in a chiffonade
10 cups strawberries, sliced
1 cup sugar
4 cups whipped cream

Pound Cake Grilled

In a skillet or saucepan, place about 5 cups of the strawberries, mint and sugar. Heat over medium low and stir occasionally. The sugar should dissolve, mint shrivel up, and the strawberries release their juices and thicken up a bit. Take a potato masher and mash up the berries. Set aside.

Slice the pound cakes into slices that are just under 1/2 inch thick. Heat the grill pan or grill over medium heat. Place the slices on the grill and let grill for about 3-4 minutes then flip and grill for the same amount of time on the other side. You want the slices to get grill marks and slightly toasted and crispy just on the outside.

Lay one slice on plate. Spread a thin layer of the strawberry mint puree/mixture on top. Then layer about 3/4-1 cup of the fresh, sliced strawberries on top. Place a large dollop on top of the strawberries. Then top with another slice of pound cake and spread a little more of the cooked strawberries on top. Serve and Enjoy!

Note: This recipe is pretty flexible so you can either toast or grill the pound cake slices. I used the grill pan to make up my last batch and it was perfect.

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RECIPE: Asian Chicken Thighs

Asian Style Chicken Thighs

Asian Style Chicken Thighs
Serves 4

4 garlic cloves, minced
2 tablespoons fish sauce
3 tablespoons canola oil
4 tablespoons hoisin sauce
2 teaspoons coriander, ground
1/4 sweet onion, chopped
1/2 teaspoon ginger, ground
2.5lbs - 10 chicken thighs

Asian Style Chicken Marinade

Combine all the ingredients, except chicken, into a large bowl and stir well. Add the chicken thighs and coat completely. Cover and marinate in the refrigerator for about 24 hours.

Preheat oven to 350F. Place chicken and the marinade into a shallow baking pan. Place in the middle of the oven and bake for about 45 minutes.

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Tuesday, June 06, 2006

MOTHERHOOD: Organic Baby Food


I gave my boys only organic baby food. I still try to prepare as much food as I can that is organic or local. Sometimes I have a hard time choosing between local versus organic but that really is a whole other discussion.

I had hundreds of bottles designed for expressed breast milk left over so I washed them all out and made tons and tons of baby food and froze it. I had bottles filled with pureed beans, vegetables and fruits. Having it all stored away in the freeze made it easy because then I could really vary what I was going to give the boys that day. I think if I had not frozen all that prepared food they would have had days in a row of whatever vegetable and grain or legume I had prepared in a batch because I really had no energy or time to make individual meals before I fed them. I think I would have always had something boiling, baking or steaming. But instead I had it all frozen ahead, I could have every burner going and the oven going and once they were cooked I would set up an assembly line to puree and fill the bottles. It also helped that I had twins to take care of because I had a lot of mouths to feed so freezing all that food did not seem crazy.

But, of course I often ran out to Wild Oats and grabbed bottles of Earth's Best which is great stuff and the boys loved every jar I ever gave them. They also have the best rice cereal on the market in my opinion.

However I wish I had known about Bohemian Baby. This is bottled baby food but it is FRESH! And yes, they have stages just like traditional store brand baby food. You can have it shipped to you or if you live near me in either LA or Orange Counties, you can have it delivered. Why is Bohemian Baby better? Well, why is fresh better really?

Well, even organic jarred baby food is designed to have a long shelf life. So although, this may be done in a natural way, they are still heat treated and thus some of the vitamins are lost. They also don't put fillers in their food so the baby gets more vegetables or fruit. If you look on the back of the labels of store brand baby food you will see things like flour, tapioca and cornstarch. Also, their food choices are basically all seasonal and they help support local farmers.

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RECIPE: Tuna Salad with Avocado

Avocado and Tuna

Tuna Salad with Avocado
Serves 4

2-6oz tins of tuna
1 teaspoon mustard
1 teaspoon horseradish
3 tablespoons mayonnaise
Pepper
2 avocados
2 tsp white balsamic vinegar
1 tablespoon lime or lemon juice
1 tablespoon olive oil
salt and pepper

Open the cans of tuna fish and empty onto a cutting board. Chop the tuna fairly finely. In a medium bowl, combine mustard, horseradish, vinegar, mayonnaise and pepper. Stir to combine. Add tuna fish and combine until coated.

In a little bowl, combine vinegar, lime juice, olive oil and salt and pepper. Mix until well combined. Slice the avocados in half and remove the pit. While keeping the avocado in the skin, cut thin slices into the flesh but don’t cut all the way through the skin. Pour the vinaigrette into the well of the avocados and on the tops.

Spoon the tuna fish salad into a heaping mound onto the avocados. Serve immediately.

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EVENT: Monthly Mingle #1- Football's Coming Home

Chicken Satays 3

What's For Lunch Honey? is hosting their first Monthly Mingle and the theme is Football (soccer) is comming home to celebrate the Football World Championship. And for this mingle we are all asked to bring a dish that is perfect for a raucous party full of sport's fans.

I will be bring Chicken Satays with Peanut Sauce which is a great party food because it is super tasty and goes great with beer and you can serve it room temperature.

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RECIPE: Grilled Chicken Satays with Lime Ginger Marinade

Chicken Satays 2

Chicken Satays

Grilled Chicken Satays with Lime Ginger Marinade

Chicken Tenders
Marinade:
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon ground pepper
1/2 teaspoon ground coriander
1 tablespoon honey
1 tablespoon finely chopped fresh basil
1/4 cup lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Peanut Sauce

Cut the tenders in half lengthwise so that they are not too wide and will lift on the skewer nicely.
Combine all the marinade ingredients into a large bowl and place the tenders into the marinade and mix to cover chicken. Let marinate for 30 minutes to 1 hour. Meanwhile, soak wooden skewers in water for at least 15 minutes.

Remove chicken from marinade and discard marinade. Thread the chicken tenders very carefully. The skewer should mostly go through the chicken but because it is so thin it will need to be threaded in and out a little and that will work out just fine.

Grill over medium high heat for about 3 minutes per side or more until cooked all the way through. These should be very thin slices so they really should cook very fast.

Serve warm or at room temperature with Peanut Sauce.

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RECIPE: Peanut Sauce

Peanut Sauce 2

Peanut Sauce
Makes 1 1/2 cups

2 tablespoons vegetable oil
1 tablespoon minced ginger
1 jalapeno peppers, stemmed, seeded and chopped
1/2 cup scallions, sliced very thinly
1 lemongrass stalk, pliable center very thinly minced
2 teaspoons minced garlic
1 teaspoon ground cayenne pepper
2 teaspoons ground coriander
1 cup coconut milk
1 1/2 cup creamy peanut butter-Natural is preferred
2 tablespoons brown sugar
3 tablespoons fresh lime juice
3/4 teaspoon salt

Heat oil in a small skillet over medium heat. Lower heat, add ginger, jalapeno, scallions, lemongrass, cayenne, and coriander. Cook until for about 4-5 minutes until beginning to brown just slightly and super fragrant.

Add coconut milk and bring it to a simmer.

Add peanut butter, sugar, lime juice and salt. And stir really well to combine and let it simmer about 3 minutes. Adjust seasoning. Remove from stove and and let cool to room temperature before serving.

Note: Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary


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Monday, June 05, 2006

WEEKEND BABY BLOGGING - WBB#3 Round Up

Our first round up and look at these BEAUTIFUL BABIES!!!

Angel of Fruit Salad who luckily for us started Weekend Baby Blogging has the cutest pumpkin of a baby, Hayley. Look at this sleeping baby! I think she is tired from chopping wood. SO CUTE



Sarah of Cucina Bella posted such a cute foodie in the making. Nothing like a determined little boy trying to feed himself.



My Muzings has posted the cutest series of photos of L'il One brandishing the family salad spoon. Here is just one photo so go and check out the entire series. Oh and this comes all the way from Singapore and like me she is a new blogger splitting her time between posting about mommyhood and food.



Here are Nathan and Rachel. These are the twins of an old friend of mine who I fondly call Tabby. She is not a food blogger but she is a food blog reader. And what are we without our fans?



Well here my precious twin boys who love to have their picture taken.
First we have Xander who will not sit still

Then of course sweet sweet Timmy!

EVENT: Paper Chef #18 - Veal Scallopini with Egg Noodles and Arugula Salad and Strawberry Vinaigrette

Veal Scallopini with Arugual Salad

Well it would not be Paper Chef if there was not a lot to think about. Kevin of Seriously Good who hosts Paper Chef#18 has determined by very scientific methods that our ingredients will be: Veal Scallopini, Simple Syrup, Rocket-Arugula, and last but not least Strawberries. I had to think hard for a while to see if I was going to drop out of this for fear that I could only come up with something quite gross. But, I think that this is actually pretty good.

I made Veal Scallopine on top of Paparadelle Buttered Egg Noodles with Arugula Salad with Strawberry Vinaigrette. It was completely delicious. I would make it again.

To put the whole dish together. On half of the plate, make a small pile of the Egg Noodles. Place the Veal on top and spoon some of the veal sauce on top. Sprinkle a few chives on top and a fanned out strawberry on top. Place the Rocket Arugula Salad with the Strawberry Vinaigrette on the other side of the noodles and veal. Serve immediately.

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RECIPE: Veal Scallopini

Veal Scallopini

Veal Scallopini
Serves 4

3/4 pound veal, cut into scallopini
1/3 cup Wondra flour
1/4 cup parmesan cheese, grated
3/4 pound Veal, scalloped
salt and pepper
2-3 tablespoons canola oil
2 tablespoons chives, finely chopped
1/2 lemon, thinly sliced and seeded

Veal Scallopini - Uncooked

In a plate, combine Wondra flour and parmesan cheese. Season veal with salt and pepper on both sides. Lightly dust the veal cutlets with the Wondra Flour and parmesan cheese.

Parmesan and Wondra

Heat oil in a large skillet over medium high heat. Add veal to the skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. If you are making a larger amount of veal, make sure you do this sautéing in batches. You can keep the cooked veal warm on a plate in a 200F oven. Add a little more oil if needed to the pan. Add chives and lemon slices and sauté until fragrant and the lemon is slightly sizzled, about 1 minute. Scrape up any browned bits while it is cooking. Spoon sauce over the cutlets and serve.

Veal Scallopini - Sauce

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RECIPE: Paparadelle Egg Noodles with Lemon Butter and Chive Sauce

Papardelle

Paparadelle Egg Noodles with Lemon Butter and Chive Sauce
Serves 4 as a side dish

8 oz. Egg Noodles
1/4 stick butter
1/4 cup Manchego cheese, grated
zest of 1 lemon, grated
3 tablespoons chives, minced
salt and pepper to taste

Cook egg noodles as per packages instructions. In a small saucepan, melt butter and add parmesan, lemon zest, chives. Pour over noodles and toss to combine. Season with salt and pepper to taste. Serve immediately.

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RECIPE:Rocket Arugula with Hazelnuts and Strawberry Vinaigrette

Arugula Salad with Strawberry Vinaigrette

Rocket Arugula with Hazelnuts and Strawberry Vinaigrette
Serves: 4

6 cups arugula
1/3 cup chopped toasted hazelnuts
Strawberry Vinaigrette

Toast hazelnuts by preheating oven to 350° F. Place hazelnuts on a baking sheet and put in the lower half of the oven for a bout 10-15 minutes until the skins are beginning to blister and you can smell them. Remove them from the oven and place in a clean kitchen towel and wrap up. Let sit for about 1 minute. Then rub the nuts inside the towel to remove the skins. Not all of the skins will be removed which is fine. Let cool completely.

Place Arugula, toasted hazelnuts and onions in a salad bowl. Drizzle in the Strawberry Vinaigrette and toss to combine. Serve immediately.

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RECIPE: Strawberry Vinaigrette

Strawberry Vinaigrette

Strawberry Vinaigrette
Makes about 1 1/2 Cups

1 cup olive oil
1 cup fresh strawberries
2 tablespoons white balsamic vinegar
14 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Simple Syrup

Strawberries cut

Cut the tops off the strawberries and discard. Then slice off the outer layer of the strawberries to remove most of the seeds. Chop roughly. In a food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, and simple syrup. Blend until smooth.

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RECIPE: Toasted Hazelnuts

Hazelnuts - Toasted

Toasted Hazelnuts
Makes: 2 cups

2 cups hazelnuts

Toast hazelnuts by preheating oven to 350° F. Place hazelnuts on a baking sheet and put in the lower half of the oven for a bout 10-15 minutes until the skins are beginning to blister and you can smell them. Remove them from the oven and place in a clean kitchen towel and wrap up. Let sit for about 1 minute. Then rub the nuts inside the towel to remove the skins. Not all of the skins will be removed which is fine. Let cool completely.

Hazelnuts - Chopped

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RECIPE: Simple Syrup

Simple Syrup
Makes: 1 Cup

1 cup sugar
1 cup water

Combine both the sugar and the water in a medium saucepan. Heat over medium heat, don’t stir, and simmer for about 2-3 minutes until sugar is completely dissolved. Let cool completely before using. Can be kept in a covered container in the refrigerator for up to 3 months.

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EVENT: Foodography #5-Brand Awareness

Rustichella D'Abruzzo Paparadelle -1

Rustichella D'Abruzzo Paparadelle - 2

Rustichella D'Abruzzo Paparadelle - 3

This the Foodography Challenge is Brand Awareness.


"Here is the scenario - a company has commissioned you to produce a series of images of its product, one of which will be selected for a promotional campaign. The image could be used either as an advert, in a printed catalogue or as a website image. The brief stipulates that three different images must be submitted at the same time and must feature the products name in unique and interesting ways. The image must include an area of space for a small amount of text to be inserted, either blank space or a blurred area. You are given free reign to interpret the product and the brief in anyway you see fit but no text should be added to the image, any wording must come from the product itself. ”
I however forgot that we needed three and deleted all but two from my camera. Oh well. Guess I won't be getting the job this time.

I urge you to look at all the other photographs in the Flikr Group - Foodography#5-Brand Awareness

Oh and the official announcement is of course on Andrew's Blog - Spittoon so check it out!

Enjoy!

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Sunday, June 04, 2006

WEEKEND BABY BLOGGING - WBB#3

So this is my first Weekend Baby Blogging! Angel started it officially and had done two weekends already. Don't forget to email me the permalink for your entry of your baby (of any age) so I can do the round up on Monday.

Don't forget to check out the Weekend Baby Blogging Announcment!

These are my babies! Xander and Timmy are 22.5 months old. I bought these silly t-shirts myself. I am such a dork.

Xan Loves Mom
Xan Loves Mom

Mo Loves Mom
Timmy Loves Mom

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


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EVENT: ARF/5-A-Day #23

Chef's Special Salad Detail

I have been making this salad for years but I never really paid any bit of attention that it was filled with Anti-Oxident Rich Goodies like cranberries and pecans. It is just the ticket for Sweetnicks famous Antioxident Rich Food Tuesday!

This is one of my favorite salads, Chef's Special Salad with Cranberries and Pecans. There is a restaurant near us, Walt's Wharf, us that makes it but I make my own version of it all the time since it is not exactly as if we can make it out very often.


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RECIPE: Chef's Special Salad with Pecans and Cranberries

Chef's Special Salad
Chef’s Special Salad
Serves 2

Vinaigrette:
1 tablespoons white balsamic vinegar
pinch salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots
Salad:
1-2 Heads Butter Lettuce
1/2 cup Blue Cheese crumbled
1/4 cup candied Pecans
1/4 cup dried cranberries
1/4 sweet onion, very thinly sliced

Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.

Tear lettuce into smaller bits. Add all the salad ingredients into the bowl and toss. Serve immediately.

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EVENT: EoMEoTE #16 - The Da Clucki Code

Egg Salad and Da Vinci

Why read when you can listen! So this week the Cook Sister's EoMEoTE #16 - is not just about eggs and a carb but it is about all things Da Vinci Code. err. I mean The Da Clucki Code. So I made my favorite egg salad served up with Carr's Crackers. I am not a big sandwich girl and prefer crackers. And I plugged myself into some headphones and sat back and listend to The Da Clucki Code on my Ipod.

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RECIPE: Egg Salad

Egg Salad

Egg Salad
Serves 4

8 Eggs, hard-boiled
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

In a medium bowl combine mayonnaise, mustard and salt and pepper. Peel and dice the hard-boiled eggs. Add chopped eggs to the mix and stir to combine.

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RECIPE: Simple Vinaigrette

Simple French Vinaigrette
Makes: about 1/4 cup vinaigrette

1 tablespoons white balsamic vinegar
pinch salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots

Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.

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Friday, June 02, 2006

EVENT: WHB #34 - Rosemary Garlic Shrimp

Rosemary Sprig

Please check out Kayln’s Kitchen who started and runs Weekend Herb Blogging. Celebrate food with the taste of herbs! For more information please check out Weekend Herb Blogging Archives.

This week I made Rosemary Garlic Shrimp. I have a big rosemary bush growing downstairs in our little apartment complex flower garden. I found a spot and shoved in some plants this winter and they are really going like crazy. Miracle since I killed the rest of the other plants I tried to grow.

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RECIPE: Rosemary Garlic Shrimp

Shrimp Rosemary

Rosemary Garlic Shrimp
Serves 4

1 1/2 pounds shrimp
6 garlic cloves
1/4 cup fresh rosemary leaves
1 tbs coarse salt
3 tbs cup olive oil
pepper
3 tbs lemon juice

Place garlic, rosemary, salt, lemon juice, olive oil and pepper in a processor and make a paste.

Transfer paste to a large bowl or a large plastic bag and add shrimp. Stir to coat the shrimp and cover or close the bag. Let marinate in the refrigerator for about 2 hours.

Pour lemon juice into a skillet and heat over medium high heat. Once, hot, add shrimp. Cook 3 to 4 minutes on each side.

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WEEKEND BABY BLOGGING ANNOUNCEMENT


So the food blog world has Weekend Cat Blogging at Eat Stuff and we have Weekend Dog Blogging at Sweetnicks and yes, we do cook too and Kalyn's Kitchen has Weekend Herb Blogging.
But now we have WEEKEND BABY BLOGGING (WBB)!! So come on and join in. We will be having lots of fun. I have been wanting to do it for a little bit as this blog is half parenting and half food. Although it does seem like that percentage is leaning more towards food right now. Angel at Fruit Salad...A Little Bit of This, A Little Bit of that started Weekend Baby Blogging and I happened upon it and we have come together to make it official!

I will be doing the round up for all us food bloggers with babies that we can't stop taking pictures of! So if you have a picture of your baby or babies that you would like to share with the readers, post the picture on your blog sometime during the weekend. Then email me your permalink at gabriellatrue@gmail.com. I will post a round-up on Monday. Also, please put a link back to my site within your post so that your readers can find WBB and the round-up too.

Oh. Babies or course come in ALL AGES!! So your children of all ages are included.


Weekend Baby Blogging Archives


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