Kitchen Table


I tried my hand at homemade marshmallows!  They weren’t all that hard to make, even without a candy thermometer, but they were messy!  This is a project for a neat cook, someone who cleans as they go and uses metal utensils instead of their fingers.  I am a messy cook, and it sure made a big mess!  

I don’t think these are exactly good for you, they are pure sugar after all (with some gelatin), but they sure do taste good!

And they look good!  Do NOT ask why we have Christmas tree marshmallows…I suppose it was because I let the kids choose shapes.

super relaxed…

Larger than life!

I’m happy to share the recipe, and the marshmallows, just ask!

In the event you`d like to have your own Beach Day, here is the recipe for the Tropical Smoothie we made:  All quantities are of course variable to suit your taste and the amount you want to make.   We were all licking the bottom of the glasses and wishing for more!

 

 

Pineapple, fresh or canned, about 1-2 cups

Mango, frozen pieces, about 1-2 cups

Banana, 1/2 to 1 whole

Coconut milk, with the cream and everything mixed in.

 

Blend all ingredients together until smooth and creamy.  Top with shredded coconut and a paper umbrella toothpick.  Enjoy!

 

The tag on this dress / cover up actually says “Made in Hawaii”

Aloha!

 

I don’t know why I buy zucchini…no one likes it.  I’ve learned that the best way to cook it is to gently saute it in butter for just two or three minutes; that helps a lot, but it’s still not a favorite.  Tonight I had some and looked up some ideas for what to do with it on my favorite recipe search engine, Recipe Puppy, and came up with this winner: 

Middle Eastern Zucchini Casserole

Cook separately:  1 1/2 cups rice (uncooked measure), 1/2 to 1 lb ground beef, 2-3 zucchini sliced (saute in butter, for only a minute or two).   I also added some dill and salt to it. 

Combine rice and ground beef.  Add:

1 tsp allspice

1/2 to 1 tsp cinnamon

1 to 1/2 tsp salt

The recipe at this point says to add tomato sauce, but I felt that would be too tomato-y so I made a cheese sauce (white sauce with cheese) and added a little bit of tomato sauce to that, and mixed it in with the rice and beef. 

Layer in baking dish zucchini slices, layer of beef mixture, zucchini again, beef again, top with zucchini and some more tomato or cheese/tomato sauce.  I put on a little grated cheese too.  (Oh, and I had no more zucchini left, so there were only two layers of that.  That’s enough!

Bake in oven until hot at 350 or 400.

Serve with plain yogurt. 

You could also make the filling and stuff it into zucchini that have been halved lengthwise and scooped out. 

I can’t believe Shana liked all that allspice! And now that I think about it…she didn’t eat the zucchini after all.  But she did like something that was not Plain Jane boring, so that’s still a good thing! 

Let me know if you try it!

Colored Polka Dot Rotini! 

 Yes folks, it’s a recipe!  And I got it out of Reader’s Digest, if you can believe it.  Of course I only used half of their ideas and substituted whatever I wanted for the rest, but that’s pretty normal, right? 

So here it is.  Tricolored Rotini (corkscrew shaped noodles) cooked in coconut milk and spices.  Yum.  I know it looks like a lot of spices, but it still tastes pretty mild so season as desired.  And it really doesn’t take that long to measure out, the hardest part is getting started. 

If you use lentils or chickpeas or another bean, it makes a complete protein with the noodles so that’s a complete meal all in one. 

1 1/2 cups Vegetable/Chicken Broth 

1 cup light coconut milk (as if I ever buy LIGHT anything! use regular, it’s good for you)

1 tsp EACH sugar and ground coriander

1/2 tsp EACH ground cumin and chili powder

1/4 tsp EACH curry powder and ground ginger (I used more curry and less ginger, b/c that’s the way I like it.) 

8 oz (227 g) tricolored rotini pasta, uncooked  (Yes, you can use whatever noodles you have)

1 cup frozen green peas  (or lentils)

1/2 cup red bell pepper, finely chopped

1/4 cup dried currants (I used chickpeas, I don’t know what currents are. )

Combine broth, coconut milk, sugar, coriander, cumin, chili powder and ginger.  Bring to a boil.  Add noodles, reduce heat to med-low, cover and simmer for 6 minutes.  Add red peppers, peas, and chickpeas (or whatever colorful things you like and are using).  Simmer 6-7 minutes more until liquid is absorbed and pasta is tender.  Let stand for 5 minutes before serving. 

Sorry, no pictures, we made it last with white spaghetti noodles, and didn’t think to take a picture.  It looked better the first time with the colored corkscrews, but the second time I doubled the curry powder and Nate couldn’t get enough of it. 

Isn’t it beautiful? 

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 Fun with food! 

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The finished product with crepes:   

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Red, Red Sauce! 

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img_7559.jpgWe love this meal.  It’s tasty, sweet, and easy to throw together.

cooked rice
sausages
Granny Smith apples
maple syrup
 

Slice sausages diagonally and brown them in a skillet.  Our favourite is locally-made Spolumbo’s Chicken Apple Sausage, but we do something different every time.  Peel (optionally) and slice Granny Smith or other tart apples, and add them to the skillet after the sausages are browned.  Cook until the apple slices are soft.  Add cooked rice.  Drizzle with maple syrup.

Enjoy!

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