Monday, September 29, 2008

The Weekend & Baking for Rosh Hashanah

This past weekend I hosted my parents in for a quick trip from Ohio. The kids love to see them and it was all the more fun because Seth won third place in the state-wide Town & Country Art show. We were all thrilled.

Sunday they left early as is their habit. I spent the day baking for Rosh Hashanah and doing laundry. I made two recipes from the Smitten Kitchen, Challah and Honey Cake. Deb is my new hero. Next time I am putting either raisins or chocolate chips in the honey cake - just to see. Maybe do a loaf with both? It would also be tasty with apples, as in one of her comments.

L'Shanah tovah.

Have a sweet new year.

Sunday, September 21, 2008

Isn't This What EVERYONE Does With Their Saturday?

Yesterday I bought 5 lbs of ground sirloin. HOW FUN!

I made:

2 lbs. ground sirloin
1 large chopped onion
2 cloves pressed garlic
1/2 t red pepper flakes
1 T Italian seasoning
1/4 cup milk
1 cup bread crumbs (I threw some pieces of almost stale french bread into the blender)
2 eggs

Mix well and form into balls. I baked mine this time b/c the stovetop was full. This made approx. 70 meatballs.

1 1/2-ish lbs ground sirloin
1 large onion chopped
3 pressed cloves garlic
3 stalks celery chopped
1 large can crushed tomatoes
1 large can whole tomatoes
3 cans of beer
1/4+ cup chili powder
1 can kidney beans (I would have put in another if I had one on hand!)

Brown meat with onion, garlic & celery. Drain any grease.

Add everything into dutch oven and simmer the heck out of it for 3+ hours. Mash whole tomatoes with potato masher after 2 hours.

We eat Cincinnati style - spaghetti, grate super sharp cheddar, crackers. Maya just has the pasta and cheese!

1 1/2-ish lbs ground sirloin
1 large onion chopped
3 pressed cloves garlic
3 stalks celery chopped
2 T chili powder
1/3 cup dried fruit - I had cranberries. You could also use raisins
Shredded sharp cheddar
refrigerated biscuit dough

Brown first 4 ingredients. I actually did the chili meat and the empanada meat together.

Add chili powder and cranberries.

Fancy way (for when the queen comes to dinner) roll out rounds of biscuit dough. Place small amount of meat and cheese and fold over. Seal with fork. I did about 10 of these, got bored and placed the rest of the biscuit dough (I used almost all of 4 small cylinders) into muffin tins (the tin I used is somewhere between mini & regular sized). Smash meat mixture with fingers. Top with cheese. Bake @ 350 for about 20 minutes. I had 10 regular and about 24 muffins. We ate the regular and I froze the muffins.

Now I have a bunch of meals in the freezer! Yay for me!!!

Tuesday, September 16, 2008

Dinner Tonight

I'm home with Seth, who is sick. You may have heard me whine about this already today.

So tonight for dinner - what are you making? Here's mine

Beef & Bean Enchiladas

1/2 lb of some kind of cheap steak. I'm marinating it in olive oil, garlic and red wine (WHINE) vinegar as we speak. I'll cook this slowly in the oven with some onion and then shred
1 can black refried beans
1 large can red enchilada sauce (I would prefer the green but the store didn't have any today)
2 cups cooked brown rice (Since Scott is not home to see me cook - I'm sneaking in the brown that he doesn't like as much of the white) Cooked in microwave in a Pampered Chef rice cooker - BEST. EVER. RICE. COOKER.
salsa - I have like 1/2 jar in the fridge.
grated cheese - we like sharp cheddar
whole grain tortillas

Mix together shredded steak and onions, beans, rice & salsa. Maybe add in some chopped pickled jalapenos. Stuff tortillas with bean mixture and cover with enchilada sauce. Bake for about 1/2 hour and then add cheese and back for another 10 minutes or so and broil at the end.

Serve with: sour cream - Maya, avocados - the rest of us.

Not too fancy but I know everyone will eat it! We some great honey crisps - so I'll serve those on the side.

Friday, September 12, 2008

Kids & Food

Is your child picky?

Read this. And the comments. I find them so interesting. I am a bad mother. I don't push things I know my kids won't eat. I ask occasionally.

Seth - I started to write a list of what he *will* eat and then realized it was pretty comprehensive. He will not eat most veggies however. I try to fill in with fruit and he will eat raw veggies over cooked. He refuses anything "fuzzy" (soda) and love milk and lemonade. He loves sushi, pate (a direct result of his trip to France this past summer). He is not big on sauces (on his chicken nuggets, pasta sauce, etc.) He will eat beans in any form: chili, hummus, black beans with his tacos, you name it. Often he tells me he LIKES something (such as mushrooms) but he's just not in the MOOD for it right now....

Maya - would willingly live on mac & cheese (she likes Easy Mac the best! Better than Stouffers!!), grilled cheese, cheese quesadillas, cheese pizza. You get the picture. She would rather die than drink milk, however. She LOVES soda. Ugh. She does realize when she has eaten too much cheese or sweets and will self ration at times (No more sweets today, Mom. No cheese until Tuesday!) HOWEVER, she will eat other standard things we have a lot, with not *too* much fuss. And, she will always pick the apples at a fast food restaurant over fries. She also loves Greek food.

They will both eat Chinese, Thai - any Asian. We took them for Pho (Vietnamese noodle soup) and they were both in heaven. They love any type of berries and will pick those for a treat over candy at the grocery .

SO - I know I need to push the veggies more. When I was growing up, we always had carrot and celery sticks and if you didn't eat the vegetable served with dinner, you ate those. I need to start doing that!

Scott and I eat Indian, Greek, Asian, sushi, lots of veggies, spicy food, a broad range. I love to cook (obviously) and try new recipes and we love to try new restaurants. In the winter we eat a lot of soup. I think this food electicism (is that a word) is rubbing off on my kids. They are always willing to at least try new types of foods, or foods they like cooked in a different ethnic way, and for that I am happy. This is not to say they don't eat pasta with butter & cheese at least once a week. Cause they do. And they love it.....