Friday, May 18, 2012

Pride & Joy

Before I became a mom, I though baby drool, spit-up, and other bodily fluids were...pretty darn gross.  I knew I would become a mom one day, but I couldn't really imagine actually DEALING with all of those things.

Yet here I am.  Wearing my daughter's lunch like a badge of honor.

I always knew I wanted to be a mother one day, but I never really knew why.  Maybe it was societal pressures, maybe it was biology.  Whatever it was, it was there, even before I ever developed an interest in children.

And now I've made it.

And I finally know why.

I won't bother enumerating the wonderful things about having a baby of my own.  You can't quantify love.  I just wanted to share this feeling with you all.

My daughter's bodily fluids are actually still pretty gross.

And smelly.

And sometimes don't wash out.

But I wear them with pride.

I am a mother.

And that makes me mother enough. :)

Tuesday, May 15, 2012

Scallion Pancakes and Chicken Stir-Fry

Today hasn't been a "healthy" day for me. I mean, I went running this morning, Well, I rounded it out with a really good dinner. Not incredibly healthy. Not incredibly unhealthy either. But definitely delicious.

Scallion Pancakes  (I lost the website where I got this recipe! :[ )

  • 2 Cups flour
  • 3/4 Cups boiling water
  • 2 Cups scallions, green part only, thinly sliced (I had one cup.  It worked out.)
  • 1/8 sesame oil (I didn't have this, so I just used conola oil :-\)
  • 1/4 Cup vegetable oil
  1. Place the flour in a food processor and using the opening, slowly poor the water in with the processor on until a sticky dough comes together. Place the dough on a clean work surface and form into a ball. Cover the dough with a damp kitchen towel (not a fluffy towel, no need for fuzz in the dough), let rest for 30 minutes.
  2. After 30 minutes, divide the dough into 4 equal portions and roll out, one at a time, into an 8 inch disc. Dab with a few drops of sesame oil and using your fingers, brush to coat very lightly and evenly. Starting at one end of the disk, roll up the dough small and tight. Pinch the ends and twist the dough into a spiral, tucking the end underneath.
  3. Starting with the heel of your hand, and graduating to a rolling pin, flatten into an 8 inch disk again. Dab and rub with sesame oil again, and sprinkle with scallions and roll up like previous step.
  4. This time, roll out into a 7 inch disk.
  5. Meanwhile, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. When the oil is shimmering, add one pancake to the pan, moving the pan to make sure it doesn̢۪t stick. Cook two minutes, then flip and cook two minutes longer until golden brown.
  6. Remove from pan and place on plate lined with paper towels. Repeat cooking method with other three pancakes. Serve with dumpling dipping sauce.

Chicken Stir-Fry

  • Chicken filet pieces
  • 1 package frozen sugar-snap stir-fry veggies
  • 1/2 Cup Ken's Sesame Ginger Salad Dressing
  • Any other veggies you want to toss in (green beans, peppers, mushrooms)
  • 2-3 Tbsps Teriyaki sauce
  • 1 dash Srirachi hot sauce
  1. Cut chicken filets into small pieces, place them in a ziplock bag with the salad dressing and marinate overnight.
  2. Heat a tiny dash of oil in a large frying pan, add in the pieces of chicken and cook until cooked through.
  3. Take chicken out of pan, set aside, and add in veggies, cover and cook until hot and tender.
  4. Add in teriyaki  and srirachi sauces, mix and cook another minute or two.
  5. Add chicken back in and let it rewarm.
  6. Serve with scallion pancakes, be happy.

Monday, May 7, 2012

Impulsive Baking: Turnover Edition

Tonight, the Huz and I were watching the most recent episode of Once Upon A Time, which featured a "poisoned" apple turnover. 

Needless to say, this made me hungry...even though we were watching it while eating dinner... 
This seemed like a great opportunity to use the puff pastry recipe I got from my favorite Facebook group, Jewish Balti-Mommies. 

It also seemed like a great use for the ancient apple that was in the fridge. 

Yeah, it was totally delicious. 

Puff Pastry Dough
  • 2 Cups flour
  • 1/4 Cup oil
  • 3/4 Cup water
  • 1 tsp salt
  1. Mix all ingredients together
  2. Let rest for 10 minutes
Apple Turnovers
(yields 2 large)
  • 1 batch puff pastry dough
  • 1 apple (I used granny smith)
  • sugar (I'm guessing it was between 1/4 Cup and 1/2 Cup)
  • cinnamon (1 tsp?)
  1. Slice apple thin and then toss with sugar and cinnamon until well coated
  2. Split dough in half, roll each half into a large circle.
  3. Place half of the apple slices on one half of a dough circle, then fold over the other half and pinch it shut.  Repeat.
  4. Sprinkle more sugar on top, make some slits in the dough
  5. Bake at 350 for about 20 minutes (or longer.  I think it should have baked longer.)

Sunday, May 6, 2012

Roasted Chickpeas

Ok, this is another quickie. 

I was jonesing to make SOMETHING today, so when it got to be after dinner (consisting of leftovers from shabbos: lentil tacos, FTW!) I decided to make something I've seen trending in the blog world: Roasted Chickpeas. 

 Chickpeas are, as I'm sure you know, high in protein and fiber, low in fat and other ickiness, and probably have other nutritional benefits, too. And when you roast them with various seasonings, they become a crunchy, flavorful snack! 

 The process is simple: 

Step 1: Open a can of chickpeas and drain 
Step 2: Rinse chickpeas, then dry between two paper towels 
Step 3: Mix chickpeas with whatever seasonings you want. 
Step 4: Roast at 450 degrees farenheit on a baking sheet for 20 minutes, shaking the pan halfway through. 

 See? Simple! 

 So that's my snack for work tomorrow. It probably isn't CHEAPER than a storebough snack, but at least it's healthy, natural, and I have the satisfaction of knowing I made it! 

Oh, and then of course there's those lentil tacos I mentioned before. 
 Also simple: 

Step 1: Dice and saute 1 medium sized onion with some olive oil 
Step 2: Add lentils and taco seasoning 
Step 3: Add water and cook lentils according to package directions (mine said like 45 minutes of simmering time) 
Step 4: Thicken with a little corn starch 
Step 5: Serve with rice, taco shells, salsa, guacamole, shredded lettuce, diced tomatoes, sour cream, shredded cheese, or whatever else you might put on tacos. 
Step 6: Munch. Munch...munch.

Wednesday, May 2, 2012

Taco Pizza

Ok, it's late, so this is going to be quick. First, I made a dinosaur.
Look at those eyebrows!
Second, I made taco pizza!
It was tasty!
And pretty easy to make!
So, that was my most brilliant idea ever. :)
And now, a recipe!

Taco Pizza

  • Pizza dough (I made mine from scratch using my usual recipe, and added cilantro and lime juice)
  • Vegetarian ground beef
  • taco seasoning
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can corn, drained
  • 1 can fire roasted tomatoes
  • 1 can fire roasted green chiles
  • Shredded cheese
  • Avocado, sliced
  1. Saute onions in a large frying pan with olive oil.
  2. Add taco seasoning to onions, stir, then add vegetarian ground beef.  Crumble up beef while you mix it with the onions and seasoning.
  3. When the beef food product is hot, seasoned and a little browned, remove from pan and set aside.
  4. Put peppers and more oil into frying pan and saute for about 2-3 minutes.
  5. Add in corn and chiles, continue to saute want to stop?
  6. Roll out your dough however you like.  I made two small pizzas.
  7. Top pizza dough with fire roasted tomatoes, followed by the meat, followed by the pepper mixture, and then top with cheese.  You can also add some seasonings on top, like cilantro, chili powder, or cumin.
  8. Bake at 450 for 15 minutes, or until everything looks done to your liking.
  9. Top with avocado slices, eat and enjoy!