Death By Peanut Butter

Would be a happy death, of course!

I can't wait to try this Pioneer Woman's recipe soon: Her photo is tantalizing!

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Check out her visual play-by-play instructions here.

Melanie Hebert's Margarita Recipe

This is the best margarita I have ever had. And I have had a lot being from Texas:) My parents have these every Friday night in their backyard by the pool. Great tradition isn't it?

~Melanie

Margaritas

Serves 6

Stay away from silver, white, or gold tequila here because their young flavors will taste harsh and raw, and don't waste money on expensive aged (anejo) tequila for this simple drink either. Use a reposado (rested in wood) tequila made from 100 percent blue agave (aged 12 months of less) for the smoothest, and most affordable, flavor.

½ cup fresh lime juice

½ cup fresh lemon juice

4 teaspoons grated lime zest

4 teaspoons grated lemon zest

¼ cup sugar

Pinch salt

1 cup tequila

1 cup Triple Sec

1 cup crushed ice, plus extra for serving
1. Combine the juices, zest, sugar and salt in a liquid measuring cup. Cover with plastic wrap and refrigerate until the flavors meld, about 2 hours.

2. Strain the juice mixture into a pitcher and stir in the tequila, Triple Sec and 1 cup of the crushed ice. Pour over additional crushed ice before serving.

Recipe can be prepared through Step One up to 2 days ahead.

Mediterranean Salad With Chickpea Patties

Thanks Laura for finding this from Real Simple and sharing it!

Mediterranean Salad With Chickpea Patties:

• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup fresh flat-leaf parsley
• 1 clove garlic, chopped
• 1/4 teaspoon ground cumin
• Kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup low-fat yogurt (preferably Greek)
• 3 tablespoons fresh lemon juice
• 8 cups mixed greens
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• Pita chips (optional)
• 
  
• Directions
• 1In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.
• 2Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.
• 3In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 190
• Calories From Fat 39%
• Protein 8g
• Carbohydrate 22g
• Sugar 6g
• Fiber 5g
• Fat 8g
• Sat Fat 1g
• Calcium 91mg
• Iron 2mg
• Sodium 475mg
• Cholesterol 1mg

Lori's Chewy Coconut Bars

Here is the recipe for the Chewy Coconut Bars that I sent with Katie to Mom's Group last week. (A few people have requested it). It only calls for half a cup of coconut and I always put more- it makes them extra moist and chewy. My husband doesn't even like coconut and he eats these! I also leave the walnuts out, but I am sure they would be delicious if you like nuts in your cookies.- Lori McGovern

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup butter (or shortening- I always use butter when I bake)
  
• 2 cups packed brown sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup chopped walnuts (opt.)
  
• 1/2 cup shredded coconut

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In large bowl, cream the butter, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
3. Bake 20 to 25 minutes. Let cool before cutting into bars.

This Week's Recipe: Chicken and Strawberry Salad

From Mary Dausch: This is seriously the best chicken salad I've ever had. I can't stop eating it. It's great on a croissant or on lettuce.

Category: Quick and Easy|Salads|Chicken
Yield: 6 servings
Source: cookinglight.com

1/2 cup		poppy seed dressing
1/4 cup		mayonnaise
1 1/2 pounds		chopped cooked chicken - (about 3 1/2 cups)
2		celery ribs - sliced
1 pint		fresh strawberries - halved
1		avocado - cut into 1-inch cubes
1/2 small		red onion, thinly sliced
1/2 cup		slivered almonds, toasted
1 (10-ounce) package		mixed salad greens

Preparation
Whisk together dressing and mayonnaise in a large bowl; cover and chill 30 minutes.
Add chopped chicken and next 5 ingredients to dressing mixture, gently tossing to coat. Serve over mixed salad greens. Garnish, if desired.



Nutritional facts per serving (daily value): Calories 396kcal; Protein 35g (70%); Total Fat 25g (38%)(Sat. 4g (21%)); Chol. 105mg (35%); Carb. 9g (3%); Fiber 4g (17%); Sugars 3g; Calcium 51mg (5%); Iron 2mg (12%)

---

This Week's Veggie Recipe: delicious microwave choc cake recipe

From: Ann Vitz ann_vitz@yahoo.com>

you will love it! 5 Minute Chocolate Mug Cake!!! 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add in the chocolate chips and vanilla extract and mix again. Put your mug in the microwave and cook on high for 3 minutes. The cake will rise over the top of the mug but don't' be alarmed! EAT!! Notes: You can use any kind of chip, leave out the cocoa and/or use different flavor extracts. This really is for a BIG mug. If you only have regular-sized mugs, mix it in a cereal bowl and pour into two regular coffee mugs. YUMMERS!

Recipes and Profiles

Hey All-
Don't forget to email me your recipes and profiles for the weekly entries. It has been great hearing from many different people's kitchens and homes. I hope everyone had a wonderful Easter.
Spring, here we come!
Elle
ellenconnolly@gmail.com

This Week's Veggie Recipe: Spanish Omelet

This recipe comes from Anne-Marie Maginnis

Spanish Potato Omelet (Tortilla) from Mark Bittman's "How to Cook Everything"
Time: 45 minutes
(makes at least 4 servings)

1/3 cup extra-virgin olive oil
1 pound waxy red or white potatoes, peeled and cut into 1/8 inch thick slices
salt and freshly ground pepper to taste
1 large onion, sliced
1 red bell pepper, stemmed, seeded and sliced
1 teaspoon minced garlic
6 eggs
1/2 cup minced parsley leaves (optional)

1. Place about half the olive oil in a large ovenproof skillet, preferably non-stick, and turn the heat to medium. Add the potato slices and season liberally with salt and pepper. Cook, turning gently from time to time, until they soften, about 20 minutes. Remove with a slotted spoon.

2. Add the remaining oil to the pan, followed by the onion and red pepper, and cook, stirring occasionally, until nice and soft, about 10 minutes. Add the garlic and cook another 2 minutes. Preheat the oven to 375.

3. Return potatoes to the skillet and turn the heat to medium-low. Continue to coo, turning with a spatula, for about 5 more minutes. Beat the eggs with the parsley.

4. Turn the heat to low and pour the eggs over the potatoes. Shake the pan to distribute the eggs evenly and cook, undisturbed, for about 5 minutes. Transfer to the oven and bake until the mixture is set, about 10 minutes more. Remove the pan and cool to room temperature before cutting into wedges; serve.

This Weeks Veggie recipe: Black Bean Chili

Black Bean Chili from veggie-recipe.com

This recipe is amazing .. It is excellent over rice, plain with bread or over potatoes.

Ingredients

3 Cups dried black beans
2 large onions, chopped
6 cloves garlic, minced
1 bay leaf
4 Tsp Cumin
1 Tbsp Sweet Hungarian Paprika
1/2 Tsp cayenne pepper
2 Tbsp Chili powder
2 tsp Oregano
1 Green Pepper, Chopped
2 can (16Oz) Peeled Tomatoes, With Juice, cut up
1 tsp Sugar
Salt To Taste
cider vinegar for sauteing

Method

Soak the dried black beans overnight.

In large pan, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar. Once they are soft, add the black beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour.

In a 2nd large pan, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper .. saute until the peppers get slightly soft.

Add spices (cumin, Hungarian paprika, chili, cayenne, oregano) and saute for an additional 3-5 minutes, adding more water if necessary to keep it from sticking to the bottom of the pan.

Add tomatoes & their juices, sugar, and 1/2 tsp salt. Simmer for 30 min.

When the beans have simmered for 1 hr, add them to the tomato mixture. Simmer this for 30 minutes and then throw in remaining 2 cloves of minced garlic.

Stir and simmer 1-2 additional hours, leaving the cover off to get to your desired thickness/consistency.

Add more salt if you need it during this cooking stage.

This Weeks Veggie Recipe: Spinach Quiche

Preheat oven to 350

**1 raw Pillsbury crust placed in pie plate
**4 eggs
** 1 1/2 cups of milk
**1 tsp salt
** 2 tablespoons flour
**2 cups grated Swiss cheese
** 10 ounces of cooked chopped spinach

1)Mix together eggs, milk and salt in large bowl. Set aside. 2) Add the flour to the grated Swiss cheese in separate bowl. Once flour coats the cheese add that to the egg mixture. (Mixing the flour with the cheese ensures that the flour will be better integrated with the egg mixture instead of sinking to the bottom.) 3) Add the cooked and drained spinach to the egg mixture and stir til mixed well. 4) Pour into pie plate lined with pie crust. 5) Flute edges and bake in preheated 350 oven for 30-45 minutes. Quiche is done when it remains firm when shaken.

Serve with salad and crusty bread for dinner or with a fruit salad for breakfast.

You can alter the above recipe to your taste. Other great combinations are cheddar cheese and grated and drained zucchini; Swiss cheese and sauteed mushrooms; mozzarella, scallions and bacon; cheddar and ham; etc.

Just keep in mind how much additional filling you add because you don't want to over flow your quiche.

Let me know how it goes and what you decide to fill it with. Quiches are a great way to spread out eggs and make leftover veggies look glamorous!!!

Date Night In: Dinner and a Movie

I wanted to share with you all a meal that proved to be the perfect at home date night meal recently. Tuck the kiddos in, light a candle at your dinner table sans fragrance--drawing from one of the Simply Hosting speakers--and enjoy your date.

First, dinner:
Clare's minimalist take on asian americana 'Park City Cashew Chicken' by Rachael Ray
from Rachel Ray 365: No Repeats...

3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups brown rice
4 cups chicken stock or low-sodium vegetable broth
1 1/2 lbs or lil less of skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons of combo of dried seasonings you have on hand that are somewhat mild-can't remember what I used..random ex: onion powder, coriander, paprika, and ginger
2 to 3 tablespoons low sodium soy sauce or what you have (eyeball it)
4 garlic cloves, chopped
3/4 lb. or so of broccoli, cut lengthwise into little trees or half trees
3 tablespoons canned chipotle chiles in adobo sauce, finely chopped (available in the international foods aisle), or 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (a palmful)
2 to 3 tablespoons honey (2 healthy drizzles)
1/4 cup pure maple syrup (eyeball it) [I recommend omitting it or reducing to 1/8 c. unless you want it really sweet]
1 cup raw cashews

1. In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil (1 turn of the pan) and the butter. When the butter melts into the oil, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes. 2. While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the seasonings. Add the remaining 2 tablespoons of vegetable oil (2 turns of the pan) and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add the sliced onion, garlic and broccoli. Cook for 2 to 3 minutes and mix the vegetables and chicken together. Add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the cashews. 3. Spoon the rice into bowls, top with the cashew chicken and serve.

Now, the movie:

Movies I highly recommend: "Arranged", "Fireproof", "Once", "An Affair to Remember", "Return to Me", "Shadowlands", "Sabrina (1995 version)", "Emma", "Martian Child", "Nine Queens" and "Wall-E". I really enjoyed "Once" though some of the camera work was shaky, accents sometimes difficult to decipher and the ending was great but left me dissatisfied. Also, Nine Queens, Martian Child and Wall-E are not datey movies per se but if you like picaresque/crime comedy, John Cusak and cultural commentaries in your cartoons, respectively, then they're up your alley. Don't read any reviews of 9 Queens or it'll ruin it for you! I've heard great things about the old classic 1930sish romantic comedy "The Thin Man" and its sequels as well.

Veggie Recipe #2

as promised--My adaption of Tracy Seaman's The Tuna Fish Gourmet. My husband dislikes tuna and enjoyed these burgers more than once. This is great when you have nothing but a can of tuna in your cupboard. You can serve with a salad or corn on the cob in the summer. Makes approx 6 servings or halve it for 3.

2 (6 1/8 oz) cans solid white tuna in oil, drained and flaked- i used in water
1/4 c plus 2 tbsp light sour cream
2 tsp fresh lemon juice
1 tsp or more fresh ground black pepper
1/4 c all purpose flour
2 eggs
1 tsp dried thyme + little lawry's salt (or 1 tbsp fresh tarragon or thyme)

4 large handfuls crushed pretzels (ex-put in ziploc and beat all of your agression out with the back of a large spoon or have your kids do it)

4 large handfuls quaker oats (oats and pretzels need to use your judgement-forgive me- or use about 1 c of bread crumbs)

1/4 tsp salt
3 tbsp unsalted butter
4-6 hamburger buns
melted white reduced fat sharp cheddar cheese and topped with tomato sauce (or use tartar sauce)

1. In medium bowl, combine the tuna, lemon juice,crushed pretzels,oats, 1/2 tsp pepper. Mix with a fork until blended. Dust your hands with the flour and form the tuna mixture into patties about 3 1/2 inches in diameter. Coat the patties well with the flour.

2. Beat the eggs in a small bowl until blended. In a medium bowl, toss together the herb of choice, bread crumbs, salt and remaining 1/2 tsp pepper. Turn each tuna burger in the egg wash, then dredge in the seasoned bread crumbs to coat. Repeat the process for a double coating of crumbs.

3. Heat 1 1/2 tbspns of the butter (or use veg oil) in a large heavy skillet over moderate heat. Add the tuna burgers and cook for about 1 1/2 minutes, until golden brown on the bottow. Flip the burgers, add the remaining 1 1/2 tbsp butter to the pan and cook for 1 1/2 min. longer, until browned on the second side. Transfer to the buns and serve immediately and serve with cheese and tomato or with tartar sauce on the side.
Happy St. Patrick's Day!
Clare

This Weeks Veggie recipe

Thanks, Sharon, for the great idea:

How about a breakfast for dinner night?? Omelets, tater tots, and these delicious pancakes (I have never had any better than these. Sometimes i add chocolate chips or serve them with strawberries and whipped cream as a special treat

INGREDIENTS (Nutrition)

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

• Add to Recipe Box
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WHAT TO DRINK?
	Blood Orange Bellini
	Coffee

DIRECTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. (I heat my griddle to about 350 - 375 degrees)

http://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx

Dinner Tonight - Lemon Pepper Shrimp Scampi

Ran across this recipe today - sounds delish! Thought it would be a good one to post on the moms' blog- Celina

-

Main Recipe Finder My Recipe File Quick & Easy Entertaining Healthy Diet How-To

Photo: Randy Mayor; Styling: Jan Gautro March 12, 2009 Lemon Pepper Shrimp Scampi Sautéed asparagus makes a fine accompaniment. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound trimmed asparagus spears; sauté 4 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. See All Dinner Tonight Recipes

This Week's Veggie Recipe: Roasted Butternut Squash & Apple Soup

From the kitchen of Katie Carney

this is inspired by a Ina Garten recipe but I changed some it to fit my pantry and it turned out deliciously.

3-4 lbs of butternut squash peeled, seeded and cut into chunks (I used 2 medium sized butternut squashes)
2 yellow onions (I used 1 big one) chopped into chunks

2 McIntosh apples, peeled, cored & cut into chunks (I used Gala apples...you want a medium sweet apple..don't use Granny Smith, too tart)
Olive Oil
Kosher Salt & Ground Black Pepper

4 cups of chicken stock
1/2 teaspoon of curry powder (I did not do this because I wanted to be able to feed Charlie the soup so below is what I did)

Katie's Alternative "Curry Powder":

2 teaspoon of cumin
2 teaspoon of cardamom
2 teaspoon of coriander
1 tablespoon of dry mustard
1 teaspoon of cayenne

Use 1/2 teaspoon of above mixture instead of curry powder.

Put your chopped squash, apples & onions in a bowl toss with olive oil, salt & pepper. Spread mixture onto a sheet pan and roast in oven for about 30 minutes. In the meantime simmer chicken stock.

When veggies are done, place in batches into food processor with a little chicken stock and coarsely puree. Mix puree and remaining chicken stock. Add chicken stock into the pot slowly until you get the thickness of soup that you like. I ended up using all 4 cups and it was still a thick soup. Add the 1/2 teaspoon of curry powder or alternative spice mixture. Salt & Pepper to taste.

If you want to get fancy here is the suggested "topping" Ina suggests:

scallions
toasted coconut flakes
roasted cashews, choops
diced banana

--
Katie G. Carney

http://www.katiecarneyphotos.com

Leftovers

Leftovers are always a controversial subject. They are loved..hated...ignored....overused. Depending on the household, leftovers take a very different role in the week to week planning of meals.

Some would argue it is very helpful to cook with the purpose to have leftovers for other meals throughout the week. Leftover London broil from Monday can turn into the meat for a beef and broccoli stir-fry on Thursday. Rice from Tuesday's meal can be added to Friday's soup and so on.

Some will just transfer leftovers (especially when there is only about one portion left) straight to the husband's lunch box for the next day. Ann re-uses old salsa jars for leftover lunch containers. The wide rim makes it easy to drop food in.

Others who are daring will take a weeks worth of leftovers and make a must-go soup. Be creative but practical. Wednesday's leftover black bean stew might not mix well with Tuesday's chicken parm, but the pasta side from one meal and the pulled chicken from another with leftover veggies make an impromptu soup to warm the soul.

Some cook in larger amounts for the very purpose of saving half and freezing for a later dinner or to give away. (Not really leftovers... but a second meal- its smart and a time saver nonetheless)

Know what you and your family likes and be realistic. Those who can't stand the sight of leftovers learn how to cook just enough for the meal so as to avoid waste.

This Week's Veggie Recipe

  Here's one of our favorite meat free recipes from The Enchanted Broccoli Forest by Mollie Katzen.  We serve it with steamed brown rice or rice stick noodles.  Mayb it is because of the peanut butter based sauce, but my kids really like this dish. (I'm typing one handed while nursing, please excuse any type-o's)

 

Suzanne Nolte

 

Broccoli & Tofu in Spicy Peanut Sauce

Part 1-- Sauce

 

1/2 cup unprocessed peanut butter

1/2 cup hot water

1/4 cup cider vinegar

2 T tamari sauce (or soy sauce)

2 T blackstrap molasses

1/4 - 1/2 t cayenne pepper

 

In a sauce pan whisk together peanut butter and hot water until it is a uniform mixture.  Then whisk in remaining ingredients.  Set sauce aside.

 

Part 2 -- Saute

 

1 pound of fresh broccoli

3 T peanut oil

2 t fresh grated ginger

4 cloves garlic minced

1 pound tofu, cut into small cubes (I use extra firm)

2 cups thinly sliced onion

1 cup coarsley chopped raw peanuts (optional)

2-3 T tamari/soy sauce

2 freshly minced scallions (for garnish)

salt to taste

 

-Cut off the bottom half-inch of the broccoli stems.  Shave off the tough outer skins of the stalks with a sharp paring knife or a veggie peeler.  Cut the stalks into thin slices.  Coarsely chop the flowerettes.  Set aside.

 

-Begin heating the wok or a large heavey skillet.  When it is hot add 1 T of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Saute over medium heat for 1 minute, then add the tofu chunks.  Turn the heat up a little and stir-fry the tofu for 5-8 minutes.  Transfer it including whatever liquid is might have expressed to the sauce pan of peanut sauce.  Mix gently.

 

-Wipe out your pan with a paper towel and return it to begin heating again.  Add remaing oil, ginger, and garlic.  Salt lightly.   Add onions and grind in some black pepper.  Saute stirrign frequently over medium heat until the onions are soft (about 5 minutes).

 

-On another burner, begin heading the peanut-tofu sauce on a very low flame.  It shouldn't actually cook, it only needs to be warmed through.

 

-Add the broccoli and chopped peanuts to the wok.  Add 2-3 T tamari/soy sauce and stir fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes).

 

-Pour the heated peanut sauce over the saute.  Toss gently until everything is coated with everything else.  Sprinkly in the minced scallions as you toss.

 

Serve over rice with more chopped peanuts if desired.

Simply Hosting-- A Success!

Mom's Resource held their first conference this past Saturday at Oakcrest School. Simply Hosting was an event designed to bring the art of entertaining to the tangible reach of all those who attended. With about 50 people in attendance and a group of dynamic speakers and topics, the group of women who worked hard to produce this conference can rest easy that their first conference was a job well done.

The conference began with Elegant Entertaining in the Home by Martha Humler, a woman who is well versed in service, etiquette, and culture. Her talk focused on the time line that should be followed to put on a successful event. Her mantra of plan ahead, do ahead and keep it simple served as the basis for all her pearls of wisdom.

Patricia Fernandez de la Cruz, a collaborator on projects such as the cookbook Tapas: A Taste of Spain in America and the PBS series Made in Spain, followed with an Appetizer Demonstration and Tasting that focused on bringing the delicious flavors of Spain to much appreciative audience. Accompanied by her very capable helper and surprise guest Chef Jose Andres, together they made Gazpacho and Pan con Tomate y Manchego for the audience to taste. Both dishes can be found at Chef Andres' restaurant, Jaleo.

Lourdes Arguello ended the conference with a presentation on Throwing a Child's Birthday Party. Full of creative, logical and time-tested advice, she inspired the audience to take birthdays to the next level. Organization, planning ahead, simplicity and the spirit of service are the key ingredients for success. Her presentation culminated with a wonderful slide show of all the parties that she has put together demonstrating to the audience that her advice will result in successful parties and very happy birthday boys and girls. Some of her party themes in past included: art, baking, Lego, Medieval Times, Olympics, butterflies and much more. We also saw her beautiful cakes that she learned to make from the Wilton Cake Decorating class she took at Michaels.
Thank you to all who attended. Stay tuned for more Mom's Resource events in the future.

Cream of Broccoli

(I put up 2 vegetarian recipes this week because Ash Wed and Friday)

This is such a yummy and hearty main dish.
xoxo
Annie Vitz

---------- Forwarded message ----------
From: Cecilia Royals <royalsrecipes@gmail.com>
Date: Wed, Jan 25, 2006 at 11:29 AM
Subject: Cream of Broccoli
To: royalsrecipes@gmail.com

Cream of Broccoli

Quantity	Ingredients	Calories per unit	Total calories	Nutrients
1 & 1/2 lbs. Or 5 cups raw	Fresh broccoli florets	1 cup raw = 25cals	125	calcium, folate and much more
One stick 8 tablespoons.	Butter	1tbspn = 100 c	800	vitamin A, lecithin and more
3-6 cloves 3-9 mg	Fresh garlic chopped	1 clove, 3mg = 4cals	12-24cals	manganese, B6 and much more
8-10 cups	2% milk	1 cup = 130cals	1300	Phosphosurs + +
½ cup	Whole Wheat Flour	¼ cup = 100cal	200cals	triptophan, fiber, magnesium + +
1 cup	Parmesan Cheese	1 tbsp = 30ca	480cals
2	Eggs large	1 egg = 70cals	140
10 (1 ½ cups)	Cream of Broccoli	306	3065
	Serve with fresh oranges	1 navel = 61	367 per portion	612 for 2 for men

Procedure:

1. Steam broccoli for about 8 minutes, until just bright green in color. Do not overcook.
2. Melt butter until golden and no longer foaming. Take from heat and add chopped garlic, stir until garlic is cooked. Add flour
3. Add steamed broccoli to the skillet. Salt the broccoli. Cook over medium low heat, stirring frequently with a wooden spoon, for another 5-10 minutes until the broccoli becomes very soft.
4. Mash the broccoli right in the skillet until no pieces remaining that are too big to fit in a soup spoon. . Use a potato masher or a strong wooden spoon.
5. Add 8 cups of milk to broccoli mixture in the saucepan. Add the white pepper. Stir contents of saucepan constantly with wooden spoon until thick and just at the simmering point. Lower the cooking heat.
6. Add the 2 eggs beaten to one cup of milk and when the soup becomes hot enough to just simmer take off the heat and add egg and milk mixture. Do not boil.
7. Add Cheese. Adjust thickness by adding a little milk (one cup or more) to thin it according to taste. Keep warm but do not simmer, stirring to allow the cheese to melt and mix.

This vegetarian vegetable chowder is a wonderful source of calcium and may be served during days of abstinence as the only course in the evening meal. Serve it hot, with sweet navel oranges as a side dish. The fresh orange juice will enhance the assimilation of the calcium. For women serve one portion and one orange for a total of 367 calories. Men may have two helpings for 612 calories. Hot French bread and butter may be a good accompaniment for this meal. I modified it from a web recipe of 1986 and the age of the dawning of the www.

This recipe may be doubled, halved or whatever without any problem. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broccoli. Use any leftover butter on the hard French rolls.

Nigella Lawson's Superfast Salmon

Thanks Clare for sending this along.  Looks great. 

 

Here's the recipe that our little guy even eats...when he feels like it.  It is superfast and I highly recommend her somewhat new cookbook Nigella Express not only for the quick receipts but for her witty prose.  You could probably find a soy mix (ex- a soy mix at Trader Joe's and add to it a little bit of brown sugar to simplify further. You could also swap onions for carrots or whatever your kids like.)

 

from msnbc.com:

TODAY recipes

updated 10:46 a.m. ET, Fri., Oct. 10, 2008

Big on taste but not on time? Celebrity chef Nigella Express offers effortlessly elegant and fuss-free recipes from her hit cookbook "Nigella Express."

Mirin-glazed salmon

"Nigella Express" by Nigella Lawson

4 servings

INGREDIENTS

• 1/4 cup mirin (Japanese sweet rice wine)

• 1/4 cup light brown sugar

• 1/4 cup soy sauce

• 4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat

• 2 tablespoons rice vinegar

• 1 – 2 scallions, halved and shredded into fine strips

 

DIRECTIONS

Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second.  Meanwhile, heat a large skillet on the stove.

Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.

Remove the salmon to whatever plate you're serving it on, and add the rice vinegar to the hot pan.

Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips.  Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

Happy eating,

Clare