Archive for ‘{un}Perfect Food’

September 21, 2012

Corny!

I love saving summer sweet corn for use in the long winter months!  Cutting corn off the cob can be tricky, messy and dangerous, but years ago my grandma gave me a genius tip that takes care of all that.  Grab yourself some blanched sweet corn {put ears of corn in boiling water for 5-6 minutes, then immediately put it into ice water to cool} and an angel food cake pan and take a look at this video!

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September 18, 2012

Zucchini Chocolate Chip Muffins

I’d love to show you a photo of my scrumptious zucchini chocolate chip muffins, but they never last long enough to capture on film!  But, trust me, you’re going to want to keep track of this recipe!  Every time I make them, my kids smother me with hugs and kisses and tell me I’m the best mom ever.  Not even kidding!  They love these things that much.

This year I haven’t gotten any zucchini from my garden.  Nope, not. a. single. one.  Major {un}perfect fail!  Still not sure what the problem was.  Luckily I had some generous friends who were willing to share a few of their billy club sized green monsters, which I immediately shredded and froze for future muffin-making.

When I make these, I always double the recipe so I end up with at least 4 dozen.  I freeze about half of them and *try* to forget about them so that we don’t finish all 48 within the week.  Sometimes I make the double batch with half  shredded zucchini and half mashed bananas.  SO GOOD!  And, without further ado…the recipe!

Zucchini Chocolate Chip Muffins
makes 24 muffins

  • 3 cups flour
  • 1-1/2 cups sugar
  • 2 tsp. baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 cup vegetable oil {or substitute unsweetened apple sauce}
  • 1/2 cup milk
  • 2 Tbsp lemon juice
  • 2 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chocolate chips
  1. Combine dry ingredients {flour, sugar, baking soda, cinnamon & salt} in a medium bowl
  2. In a separate bowl mix eggs, oil, milk, lemon juice and vanilla
  3. Stir wet ingredients into dry and mix until moistened
  4. Fold in zucchini and chocolate chips
  5. Fill greased or paper-lined muffin cups 2/3 full
  6. Bake at 350 for 20-25 minutes
  7. Try not to burn yourself sneaking a taste of these babies straight out of the oven

**You can thank me later** 🙂

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February 20, 2011

Sometimes I forget

This afternoon/evening, the boys are away, so it’s just A and me for dinner.  While at D&W, the cute little sushi rolls were calling to me.  A is such a great eater and will try most anything, so I asked if she was up for trying sushi and egg rolls for dinner.  As usual, she was game.  I bought the smallest “snack pack” I could find.  It had 4 each of avocado, cucumber, carrot and {imitation} crab.  Nothing too scary. 

{cute little snack pack. we'll just ignore the spicy stuff in front there}

Miss A tried the crab roll first and loved it.  She loved the avocado one, too.  Cucumber and carrot not so much.  I’m proud of her for giving it a shot–I even told her about the seaweed! 

{A gives her crab snack roll a thumb's up!}

Enter the {un}perfection… while I think little sushi rolls are super cute, and I love all the ingredients, the seaweed smell really grosses me out.  If I shove the whole thing in my mouth really quickly I’m ok, but if I linger too long or take more lady-like bite, I have to choke it down.  And sometimes I forget that.

February 20, 2011

Grande Chemically Processed Latte, please

I *love* coffee.  That’s one of my favorite things about winter–warming up with some yummy creamy coffee.  Caramel is my absolute fave, but I’m open to other flavors, too.  A few days ago I came across a post on Deliciously Organic where Carrie posted recipes for coffee creamer withOUT using processed ingredients.  I’m not hugely concerned about that, but I’m gradually coming around to seeing the benefits of sticking with natural {and sometimes organic} foods.  We’ve switched almost exclusively to organic free-range locally farmed eggs, we’re growing our vegetable garden without chemical fertilizers, our beef comes from grass-fed locally raised cows, same with our pork.  And I just recently discovered a source for organic free-range chicken.  When I can afford it, and when it makes sense I’m going natural/organic.  So when I came across these creamer recipes {and I have to admit, I go through the creamer!!} and was reminded that most creamers are full of artificial colors, flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils, I thought I’d give it a shot.  I love homemade things as long as it’s not too tricky and these recipes looks pretty darn simple! 

Little Miss A and I stopped at the store on the way home from church today {while the Hubs and Mr. M headed to the in-laws’ for the afternoon} and I picked up the ingredients I needed to make the caramel creamer.  Good thing we did–in the last 4 hours we’ve gotten over 6″ of snow…and sleet and freezing rain is in the forecast in the next few hours.  Faaaaaannnntastic.  {sarcasm dripping}  At least I’ll be able to cozy up with my girl, some movies and a hot cup of creamy caramelly coffee goodness! 

Here it is, friends:

CARAMEL CREAMER

The caramel recipe makes twice what you need for the coffee creamer recipe. You can store the caramel in the fridge to use for another coffee creamer recipe or use it to drizzle over ice cream. Makes about 2 1/2 cups
Caramel:
3/4 cup organic whole cane sugar or sucanat
5 tablespoons water
1/2 cup plus 2 tablespoons heavy cream {I used half & half to make it a little lighter}
1/2 teaspoon vanilla

{Not the cheapest option, but more natural and has a great rich flavor}

Put the cane sugar and water in a medium saucepan. Bring to a simmer over medium heat. Continue to simmer until mixture reaches 240ºF. {I don’t have a candy thermometer, just a meat thermometer that only goes up to 200º so I heated it about a minute or so after it hit 200º} Remove from heat and whisk in cream and vanilla. Cool.

Creamer:
1 cup heavy cream
1 cup whole milk {again, I used 2 cups half & half, instead of buying cream AND milk}
1/2 cup homemade caramel

Whisk together cream, milk and caramel in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Pour into a glass bottle and store in the refrigerator. {I didn’t have a glass bottle, so I poured it into a canning jar.  Umm…maybe I’m not that coordinated, but it made a mess when I poured it!  So I poured it back into the half & half container since it had a screw on cap.  I had a small amount that didn’t fit, so I put it into another container and sent A across the street to share it with K.N. 🙂 } 

{mason jar = cute for photo = not at all practical for pouring}

{yummmmmm...}

 For more great organic/all-natural creamer {and other} recipes, check out what Carrie has over at Deliciously Organic!

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