Ratatouille, Disney Style

Who doesn't love a little Disney magic in their life?  I sure do!  So when we watched Disney Pixar's "Ratatouille" and Annalyn asked if she could eat ratatouille, I was happy to oblige.  Especially since we have an abundance of summer squash and zucchini in the garden right now.  Unlike the traditional method of chopping the vegetables and serving more like a stew, I made it "Disney style" like in the movie with thinly sliced, beautifully presented veggies.   Here's how this Disney Mama made it:

Ratatouille, Disney Style

Ingredients:
- 1 each (preferably long and skinny, very thinly sliced):  yellow squash, zucchini, eggplant, red bell pepper
- 1 1/2 c. tomato sauce
- 3 T. olive oil, divided
- 1/2 medium onion, minced
- 2 T. minced garlic
- 2 t. balsamic vinegar
- 1 t. fresh thyme
- s/p to taste
- parchment paper

Za'atar Spiced Naan Pizza

Here's one of my favorite pantry creations that pops up in our menu planning every now and then.  In the past, I've always been in a hurry and not really thought to snap pictures or write down what I was doing.  So this time, I really planned it out, bought all the ingredients (I often improvise), and added my new favorite spice blend, za'atar.  Here's how Mama makes it:

Za'atar Spiced Naan Pizza

Ingredients:

- 1/2 lb. ground beef

- 3/4 t. curry powder

- 1/4 t. turmeric

- 1/4 t. cumin

- 1/4 t. garam masala 

- 2 T. water

- 4 garlic naan (I used Trader Joe's frozen naan)
- 1 c. hummus
- 1 c. feta cheese
- 1 bunch green onion, chopped
- 1 c. chopped tomato
- 1/2 c. chopped kalmata olives
- 4 t. za'atar

- fresh cilantro, for garnish

**for vegetarian option - substitute 1 can chickpeas for the ground beef.


Directions:

1.  Preheat oven to 400 degrees.  Brown hamburger in a skillet over medium-high heat (I usually brown the whole pound and save half for another recipe.)  

2.  Add spices and 2 T. water to the beef and stir until evenly distributed.

3.  Place naan on a large baking sheet and cook according to package directions.

4.  Spread hummus over each piece of naan, then layer on beef, feta, onion, tomato, and olives.

5.  Sprinkle with za'atar and garnish with cilantro; serve.

printable recipe

This is why I have a skewed vision of what constitutes "typical kid food"... they loved it! (I did substitute shredded cheese for the feta because they aren't big fans of that yet.)

Dandelion Wine Part 4

Our wine has stopped fermenting (no more bubbles being produced) and is starting to clear, so we decided it was time to siphon it out, leaving the dead yeast sediment and grapes behind.  It's finally starting to look and smell more like wine, though we haven't actually tasted it yet. Here's what we did for this step: 

Special equipment needed for step 4: 
- auto-siphon and tubing
- second carboy or food grade bucket (carboy is easier so you can siphon straight from one to the other)

For part 4:  Once fermentation stops and wine clears, rack*, add remaining pint of water (and more if needed) to fill to the top, and refit airlock.  

*rack - this is a fancy term that means to siphon the liquid from one container to another, leaving any sediment (including pulp, raisins, dead yeast, etc.). This ensures that you will have a nice clear, pretty wine.  Apparently it's also essential for not messing up the flavor, but again, no expert here.  Most of the recipes I've looked at say to rack this wine every 2 months, then bottle after about 6 months.  Once bottled, the wine should age about another 6 months before taste testing.

For step 5:  Now we wait... Once the wine clears, rack again.  We plan to rack once every couple of months for 6 months total, then bottle.  We will keep you updated!

Dandelion Wine - Part 3

On to the next step in our dandelion wine journey!   After 3 days of primary fermentation, time to strain all the citrus peels out, add some golden raisins (for body and flavor), and fit with an airlock for secondary fermentation (this is where all that special equipment comes in).  Here's what you'll need:

Special equipment needed for step 3:
- 1 gallon carboy
- twin airlock and carboy bung
(see here for example)
- fine mesh strainer (or cheesecloth lined collander)

Ingredients:
- 1 lb. golden raisins

Directions:
1.  After 3 days, strain wine using fine mesh strainer.  Pour into sterilized glass carboy (may want to use a funnel or a measuring cup with a spout to avoid spillage) and add the golden raisins. We decided it was easier to strain into a bowl with a spout, then pour through a funnel into the carboy.

2.  Fit carboy with airlock and allow to ferment.

Add water to the airlock first. This is how it let's air out but not in. 

In case you were wondering, it smells much better now! Very light and citrusy.


Plan ahead:

Special equipment needed for step 4: (It's starting to feel a lot like an organic chemistry experiment.  Which I am secretly loving... but don't tell.)
- auto-siphon and tubing
- second carboy or food grade bucket (carboy is easier so you can siphon straight from one to the other)

For part 4:  Once fermentation stops and wine clears, rack*, add remaining pint of water (and more if needed) to fill to the top, and refit airlock. 

*rack - this is a fancy term that means to siphon the liquid from one container to another, leaving any sediment (including pulp, raisins, dead yeast, etc.). This ensures that you will have a nice clear, pretty wine.  Apparently it's also essential for not messing up the flavor, but again, no expert here.  Most of the recipes I've looked at say to rack this wine every 2 months, then bottle after about 6 months.  Once bottled, the wine should age about another 6 months before taste testing.

Dandelion Wine - Part 2

Here's the second part of our dandelion wine making journey!  (You can read about step 1 here.)  Our dandelion petals have been steeping for 3 days, so now it's time to add some citrus for flavor, some sugar for sweetness, and of course, some yeast for fermentation.  Here's what you'll need for this part of the process:

Special equipment needed for step 2:
- large pot
- fine mesh strainer or cheese cloth-lined collander

Ingredients for step 2:
- 2 lbs. sugar
- 1 lemon (juice and peel)
- 2 oranges (juice and peel)
- 1 packet yeast (I decided on this Champagne yeast)
- 1 tsp. yeast nutrient

Directions:

1.  Pour flowers and water through a fine mesh strainer (or cheese cloth-lined collander) into a large pot and bring to a low boil.  Add the lemon and orange peels and the sugar; allow to gently boil for 1 hour, stirring occasionally.

I don't know if this is typical, but this part of the process was smelly. The citrus helped, though.

2.  Remove from heat and pour into a jug or plastic container, then add the lemon and orange juice.  Allow to cool to room temperature (70-75 degrees F), then add the yeast and 1 tsp. yeast nutrient.  Cover and put in a warm place for 3 days to ferment.

See the little bubbles forming already?

Planning ahead:

Special equipment needed for step 3:
- 1 gallon carboy
- twin airlock and carboy bung
(see here for example)

Ingredients:
- 1 lb. golden raisins
- reserved pint of water

Dandelion Wine - Part 1

When life gives you a couple acres full of dandelions...

... make wine!!


Sounds bizarre, right?  I agree, but Michael has been wanting to try this for years.  We figure, what better chance are we going to get than when I look out and see our entire yard covered in them.  Plus, it was a reasonably nice day and girls were all for going outside to pick flowers.  Worst case scenario - we spend an enjoyable afternoon picking flowers, a couple hours time making the wine (over the next several months), and it tastes awful.  We still get the experience and to say that we've tried it.

Disclaimer:  I have never made nor tasted dandelion wine.  I am by no means an expert on the matter.  But if you want to give it a shot, I figure I'll write it up as we go and we can make it together!  So here goes nothing...


Dandelion Wine - Part 1 - Pick, Pull, and Steep

Ingredients:
- 6-7 cups dandelion petals (about 1/2 gallon or so of picked dandelion flowers)
- 1 gallon water (remove 1 pint, we will use that later)
- large air tight container

Directions:

1.  Enlist little helpers to pick a big bowl full of dandelion flowers.  You don't need the stems or green parts, so just pick the flower.

2.  Remove the stems and green parts, leaving just the yellow petals (and maybe a bit of the green around them - just not too much or it can make the wine bitter.  However, some recipes do use the whole flower and just add more sugar).  Ours made about 6 1/2 cups of petals.  We saw recipes that called for anywhere from 4 cups to 4 quarts of petals, so we just decided to go with whatever we had.  Again, not experts or dandelion wine connoisseurs (you think there is such a thing?).

3.  Take the gallon of water and remove 1 pint (2 c.); bring to a boil.  Place petals in a large airtight container and pour boiling water over them.  Cover and allow to steep for 2 days, stirring once or twice daily.

Planning ahead:

Special equipment needed for step 2:
- large pot
- fine mesh strainer or cheese cloth-lined collander

Ingredients for step 2:
- 2 lbs. sugar
- 1 lemon (juice and peel)
- 2 oranges (juice and peel)
- 1 packet yeast (I decided on this Champagne yeast)
- 1 tsp. yeast nutrient

Special equipment needed for step 3:
- 1 gallon (or larger) carboy with lid or stopper
- twin airlock and carboy bung (Michael picked out this one.)

Ingredients for step 3:
- 1 lb. golden raisins
- reserved pint of water

Sweet Potatoes with Salsa

This dish is so simple, I can hardly call it a recipe.  But boy, is it yummy!  I've been making this at work for awhile now and FINALLY talked Michael into trying it (by adding some leftover ground beef to his).  He's now a believer, too.  I don't know why, but sweet potatoes (baked or microwaved) and covered in salsa is an amazing combination.  I like to bake several potatoes at a time and keep them in the fridge to take to work for lunches.  I usually wait to assemble it right before eating because I like the potato warm and the salsa cold.  Maybe I'm just weird though, so do what feels right to ya.  Here's how this working mama makes it:

Sweet Potatoes with Salsa

Ingredients: (makes 4 servings)

- 4 medium sweet potatoes

- 1 jar sweet corn or corn and black bean salsa

- 1/4-1/2 c. shredded cheese

- 1 c. ground beef, optional

(Michael's version)

Directions:

1.  Preheat oven to 450 degrees F.  Line a baking sheet with foil.  Wash sweet potatoes, poke with a fork several times, then place on baking sheet and cook for 30 minutes. 

2.  Flip potatoes, cook for 30 minutes longer.  Allow potatoes to cool slightly if eating right away, or completely if refrigerating for later.

3.  When ready to eat, cut warm potato in half, mash slightly, and cover with cold or room temperature salsa.  Sprinkle with warm ground beef (if using) and shredded cheese.

printable recipe

Slow Cooker Sweet Potato Chili

Have you ever had chili with sweet potatoes in it?  Yea, me neither, but I couldn't help but try it! So without further ado, here's the recipe for the yummy, belly-warming, fill your house with the best smells ever, sweet potato chili. The recipe I originally used was from Taste of Home, but I'm going to include my changes for this post.  Although we really enjoyed it, Michael and I both agreed that it'd be better with beef or simply as a vegetarian chili.  For some reason, the combination of chicken and sweet potato just didn't do it for us. But, that is how the original recipe was written, so make it however you prefer.  Either way, it's the perfect Fall soup. Here's how Mama suggests making it:

Slow Cooker Sweet Potato Chili

Ingredients:
- 3-4 large sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
**protein of your choice:  1 lb chicken thighs (cubed), 1 lb ground beef (browned), or a 3rd can of beans
- 3 c. chicken stock
- 1 jar salsa (24 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can corn, drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 T. chili powder
- 1 t. ground coriander
- 1/2-1 t. ground cinnamon (I like a lot!)
serving suggestions:  plain greek yogurt, shredded cheddar cheese, corn chips

Directions:
1.  In a greased and/or lined slow cooker, combine all ingredients.  Cook on low for 5-6 hours, until chicken and sweet potatoes are tender.  Serve with cheese, yogurt (or sour cream), and chips.

 

 

printable recipe

Curried Chickpea Salad

When I saw this recipe for curried chickpea salad on Pinterest, I just knew we had to try it!  Chickpeas and curry are two of our absolute favorites, and with a couple little tweaks, it was a perfect weekday meal with lots of leftovers.  Paired with whole wheat pitas and some fresh fruit, I was obsessed with this stuff.  Here's how Mama and her little helper make it:

Curried Chickpea Salad

Ingredients:

- 1 apple, chopped

- 3 medium carrots, chopped

- 1/2 c. raisins

- 1 bunch green onions, chopped

- 1/2 c. mixed nuts, coarsely chopped

- 2 cans chickpeas, drained and rinsed

- 3/4 c. hummus

- juice of 1 lemon

- 2 T. curry (we like a lot, so start with less if you prefer)

- 1/2 t. garlic powder

- 1/2 t. cumin

- 1 T. cilantro paste or 2 T. freshly chopped

- 2 T. cider vinegar

- salt and pepper, to taste

Chicken Pasta with Dates, Pecans, and Cauliflower Sauce

Here's the latest creation from Mama's Kitchen using a delicious cauliflower garlic sauce from Pinch of Yum (see link below).  We made the cauliflower sauce earlier in the week, but it made so much that I froze half of it to use for another recipe.  So then I needed another recipe to use it in... hence this one was born!  This pasta is sort of a combination of a few of my favorite dishes - chicken alfredo, sweet onion tart, and bowtie pasta because they're just so darn cute.  Call it a craving or a revelation, but these flavors mixed very well and made for one yummy pasta dish!  Luckily Dan, Shawna, and Remy didn't mind being my guinea pigs and enjoyed it, too!  Here's how Mama makes it:

Chicken Pasta with Dates, Pecans, and Cauliflower Sauce

Ingredient:
- 1/2 batch cauliflower sauce (see recipe from Pinch of Yum here, ingredients below)
- 1 c. milk (or more to thin)
- meat from 1 rotisserie chicken (approximately 2 c. cooked chicken)
- 1 lb. box bowtie pasta
- 2 T. butter
- 1 sweet onion, thinly sliced
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 c. chopped dates
- 1/3 c. pecan pieces
- 1/2 t. nutmeg
- 1/2 c. grated parmesan
- fresh parsley, for garnish

*for cauliflower sauce: (for half batch - I made a whole batch and froze half to save for the above recipe)
- 4 large cloves garlic, minced
- 1 T. butter
- 1 head cauliflower, chopped
- 3-4 c. vegetable broth or water
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 c. milk (I increased the amount the author suggested b/c I ended up adding more)
- 3-4 T. olive oil

Cooking with Grandpa: Russian Black Bread

As promised, I'm finally getting to the point in my pregnancy where I'm ready to cook/eat again!  And just in time for the new year!  This is the start of a new series I'll be working through (probably over many months) called "Cooking with Grandpa."  This past summer, Michael's dad lent me a couple of very special recipe boxes and asked if I would compile them into a little cookbook.  The first is a huge index card-sized box plum full of recipe cards, magazine clippings, handwritten notes from friends, etc. that belonged to his mother (Michael's grandma).  I admittedly raided this box years ago on a trip to visit Grandpa and rewrote numerous of these treasures (including one of our favorites - these crescent sausage wraps).  It's also how I started a similar box of my own.

The second box was even more precious to my father-in-law, as this was Grandpa's very own recipe box that he started after Grandma passed away.  It contains his most beloved recipes (mostly breads and other baked goods - Eddie men are amazing bakers), handwritten in Grandpa's neat printing and speckled with ingredients from abundant use.  Rick thought it was so neat that his dad took the time to make and use a recipe box of his own.  I've already done a post on Grandpa's buckwheat pancakes which are one of my favorites that he made me, but to officially kick off the series, I could think of no better recipe than this Russian black bread.  Grandpa made big round loaves of this bread every year and froze them (along with a honey wheat bread) and gave us all a loaf at Christmas time.  It's a super heavy, super dense, very flavorful bread made with molasses, rye flour, chocolate, and coffee, to name a few.  It's not a sweet bread, and the flavors I associate most with it are the rye and fennel.  Grandpa taught us to toast it and spread a little cream cheese on top, which I must say, is perfect.  My bread turned out a little lighter in color than Grandpa's, so we wonder if he had tweaked the recipe a bit over the years.  It does taste like his did, though, and to me, that's what counts!  Here's how Mama (using Grandpa's recipe) makes it:

Grandpa's Russian Black Bread

Ingredients:
(makes two large round loaves or 24 rolls - I actually made 3 smaller loaves so I had more to share)
- 2 1/2 c. water
- 1/2 c. molasses
- 1/4 c. oil
- 1 oz. unsweetened chocolate
- 1 T. sugar
- 1 T. instant coffee
- 3 t. salt
- 2 t. onion powder
- 1 T. crushed fennel (we ended up crushing our own)
- 2 pkg yeast
- 1 c. ground bran
- 2 1/2 c. all-purpose flour
- 4 c. rye flour

8 Things You Never Thought To Do With a Crabapple

Here's a fun list I've been compiling of things to do with crabapples - you know, those little cherry-sized guys that fall from the trees every Fall and inevitably end up being stepped on and smashed?  Well, apparently they are edible (taste like very tart little apples) and can be made into lots of delicious creations.  To be honest, we didn't get ours harvested this year, but I decided to share some of the yummy ideas I had for them anyway.  Maybe next year I can try a few!  Here's the links:

1.  Crabapples Poached in Sweet Wine

2.  Crabapple Pie

3.  Crabapple Schnapps

4.  Crabapple Cake

5.  Crabapple Crisp

6.  Crabapple Jelly

7.  Crabapple Bread

8.  Crabapple-Cranberry Slow Cooker Chutney

Hopefully these will inspire some awesome fall favorites that you can make from your own trees (or the neighbors, as long as you share the end result!).  Let me know if you've had, made, or heard of any of these or any others.  I'm really hoping to try cooking with crabapples one of these years! 

Happy Monday!

Love, Mama

Kale Chips

As I've mentioned before, my baby is now absolutely crazy about kale chips.  And by kale chips, I mean pieces of kale that have been washed, dried, tossed in olive oil and salt, then baked until dried and crispy.  It's that simple, but soooo good!  And don't tell Peanut, but it's super healthy, too!  Thanks again to my friend Brittany for introducing us to another favorite tasty snack.  Here's how Mama makes it:

Kale Chips

Ingredients:

- 1 bunch kale; chopped, washed, and dried (I used some pre-wahed bagged kale leftover from making soup)

- 1 T. olive oil

- 1 t. salt, or to taste (or try other spices, like seasoned salt, garlic, or cayenne)

Adventures in Canning: Tomato Jam

Maybe it's just me, but I find it sort of strange that the first jam I've ever made is tomato.  Honestly, I hadn't ever heard of such a thing until I was looking for ideas for preserving cherry tomatoes (since we have an overabundance this year).  I happened across the idea to make tomato jam, which was perfect since it doesn't require you to skin or de-seed the tomatoes (can you imagine trying to skin 5 lbs. of tiny tomatoes!?).  The skin and seeds actually add to the flavor and texture of the jam, too.  After researching the idea a bit, I came up with this recipe and I must say, it rocks!  Sweet and savory, tomatoey... but not too acidic.  I just can't wait to see all the fun recipes we will come up with using this jam!  I imagine it would be awesome on burgers, splendid on sandwiches, and divine on a biscuit or English muffin.  Only time will tell, but for now, here's how Mama makes it:

Tomato Jam

Ingredients:  (makes about 3-4 pints, depending on how long you cook it.  Mine made exactly 6 half-pint jars.)

- 5 lbs. tomatoes, chopped (I used a mix of small and large tomatoes)

- 2 1/2 c. sugar

- 1 c. brown sugar

- 1/3 c. apple cider vinegar

- 2 T. lemon juice

- 1 t. cinnamon

- 1/2 t. cloves

- 1 T. salt

- 1/2 T. red chili flakes (or more if you like it extra spicy)

- 1/2 t. cumin

Red, White, & Bleu Grilled Cheese Sandwiches

So, the name might be a tad bit cheesy (there I go again), but this is one amazing sandwich.  American cheese, bleu cheese crumbles, and lingonberry jam on sourdough bread, and grilled to perfection.  I'm not sure which is going to sound stranger - the idea of adding bleu cheese or lingonberry jam to a grilled cheese sandwich.  Never fear my friends, this is not as crazy as it sounds.  By adding just a hint of bleu cheese and a little sweetness/tartness from the jam, you end up with this amazing blend of flavors all within the creaminess of the American cheese.  Where on earth did this idea come from?  Well, this year at the Indiana State Fair, the dairy barn's new sandwich is an American/bleu cheese on sourdough bread.  I heard it described on the radio and was curious enough to give it a shot.  After trying the first one, my dear hubby decided to add some lingonberry jam to his sandwich.  I must say, it was even better!  So, this recipe was born and I was compelled to share it with all of you.  Here's how Mama (and Daddy) makes it:

Red, White, & Bleu Grilled Cheese Sandwiches

Ingredients: (for 2 sandwiches)

- 4 slices sourdough bread

- 4 T. yogurt butter

- 4 slices American cheese

- 1/4 c. bleu cheese crumbles

- 2-4 T. lingonberry jam (we found ours at Whole Foods)

Caramelized Sweet Onion Tart

Shawna, if you're reading this, just close it now.  While I congratulate you on being brave enough to even attempt to read this post, this one is not for you.  Sure, most of my recipes you can simply leave out the onions or chop them up tiny enough that you don't mind it.  But not this one.  This recipe is for all my fellow onion lovers.  Does it taste like eating straight onions?  Of course not.  It's actually surprisingly sweet and oh-so rich.  But that doesn't change the fact that it's onions.  In tart form.

Now, for everyone else still reading, I know I've gotten your attention and you're either salivating in anticipation, or so grossed out that you just can't look away.   Hopefully it's not the latter - seriously guys, just close the screen now, check out another of my safer, tamer recipes.  The rest of us are trying to make onion awesomeness.  Sweet caramelized onions with pecans, dates, and just a touch of honey baked to perfection in a pastry, to be exact.  And here's how Mama makes it:

Caramelized Sweet Onion Tart

Ingredients:

- pastry for 1 crust pie (again, I usually buy refrigerated - feel free to substitute your favorite homemade recipe)
- 3 medium onions, sliced
- 3 T. butter
- 1/2 t. salt
- 1/4 t. pepper
- 1/4 c. chopped pecans
- 1/4 c. chopped dates
- 1/4 c. milk
- 1 egg
- 1/4 t. nutmeg
- 2 T. flour
- 2 T. honey, divided

Slow Cooker Chicken with Artichokes & Olives

Here's a good example of being flexible.  This recipe, originally taken from this one on epicurious.com, combines some of our favorite things.  Spices, check.  Olives (al-la as Peanut calls them), check.  Artichokes, check. It was one I absolutely couldn't wait to try, but in the middle of a bathroom remodel, there was no way I could spare a good hour to prep and cook it.  Meals are not so planned and methodical when doing house projects.  So, in a moment of Mama superpower, I decided to toss it all in a slow cooker and hope for the best!  We ended up serving it over pasta we had on hand since my parents made it in time for dinner and we needed to stretch it out a bit.  Honestly, it was delicious even on its own.  Here's how Mama makes it:

Slow Cooker Chicken with Artichokes & Olives

Ingredients:
- 1 1/2 lb. boneless, skinless chicken thighs
- salt & pepper
- 1 onion, diced
- 2 T. minced garlic
- 1 t. turmeric
- 1/2 t. ground cumin
- 1/2 t. ground coriander
- generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 t. ground cinnamon
- 1 bay leaf
- 2 c. chicken stock
- 1 t. grated lemon zest
- 3 T. lemon juice
- 1 c. canned chickpeas, drained and rinsed
- 1 can quartered artichoke hearts, drained
- 1/2 c. pitted green olives
- optional:  2 T. cornstarch and 2 T. water to make a thicker sauce