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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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8/31/2011

Taste of Home - Ultimate Halloween 2011


I picked this up the other day at Sweetbay.  The caramel apples on the cover pushed me over the edge.  Anyway there are lots of yummy looking recipes and not just for Halloween, but also a lot of "fall" recipes.  Hey I might even make a turkey meatloaf and different kinds of chex mixes.

Lunch 8/31

Miss V's lunch today....

Salad that included
Romaine Lettuce
Baby Spinach
Sliced Carrots
Celery
Cucumber
Hard Boiled Egg Whites (she doesn't like the yolk)
Shredded Cheese
Craisins
Roasted Sunflower Seeds
Crunch Chow Mein Noodles
Green Goddess Dressing


Goldfish
Simply Gogurt
Peanut Butter Chewy Granola Bar
Welch's Fruit Snack
Lemondade Capri Sun




Edited:  In an effort to seperate my Foodie blog and my personal FB page, I set up a Networked Blog Widget.  Feel free to follow me that way or directly on Life of a Foodie and Her Family Facebook Page.

Thank you and sorry for any inconvience that this might have.
Lynn

8/30/2011

Lunch 8/30

Today's lunch

Turkey, Spinach, & Cheese on a Spinach Wrap
Simply Gogurt
Smart Food Popcorn
Green Apple Slices
Packet of Trail Mix
Welch's Fruit  Snack and
Lemonade Capri Sun

8/29/2011

Lunch 8/29 and a lunch box failure....

Miss V's Lunch from today.

Ham, Spinach, Cheese on a Spinach Wrap


 Today she packed her wrap, red grapes, cheese crackers, Oreo Yo Crunch, Welch's Fruit Snacks, Raisin Chewy Granola Bar, packet of trail mix and an Orange Capri Sun.

 Lunch Box Failure.......
Every year we but the same kind of lunch box and since Pre-K we have never had an issue with the lunch boxes, besides getting grubby by the end of the school year.  Look what happened after 6 days of use.  I am really not happy.  I did submit a claim with the company.  Tomorrow she will have to use her beat up green lunch box from last year.

8/28/2011

School Lunch 8/25 and 8/26

This was Miss V's lunch on Thursday (8/25)

Salad (mixed greens & veggies)
Baby Spinach
Broccoli
Red Bell Pepper
Sargento Colby Jack Cubes
Deli Turkey

 Green Goddess Dressing

 Chewy Granola Bar
Crackers
Raisins
Welch's Fruit Snack
Oreo Yo Crunch
Lemonade Capri Sun

I found these nifty little containers for salad dressing.  Just to make sure it didn't pop open, I did put it in a ziploc baggie.
 These are the new containers that I spotted at walmart.  They work fantastic!


For Friday's (8/26) lunch she chose different things for salad.

Pre mix salad (greens & veggies)
Baby Spinach
Red Bell Pepper
Carrot slices
Sharp Cheddar Cheese cubes
Deli Turkey and Roast Beef
Balsamic Vinaigrette

Salad
Fruit Cup
Cinnamon Teddy Grahams
Chewy Granola Bar
Simply Gogurt
1/2 roll with butter
Lemonade Capri Sun

8/26/2011

Contests/Giveaways

The other day I was going through my Google Feed and spotted a very interesting post at Merry With Children.

I found the article on Social Media, Promotions and the law really interesting.  After reading it, I definitely look at all the contests/giveaways very differently.

I think I am just going to stay away from hosting them and will think twice about entering them.

What are your thoughts on the links above, and/or contests in general?

8/24/2011

Miss V's lunch

This morning Miss V wanted to have a homemade "lunchable".

Club Crackers
Pepperoni
Sargento Colby Jack Cheese Cubes
Apple Slices
Green Grapes
Simply Gogurt
Chewy Granola Bar
Honey Teddy Grahams
Welch's Fruit Snacks
Lemonade Capri Sun


No she doesn't actually eat everything at lunch.   I over pack her lunch a bit so on the way home when she is starving she can have a snack.  She also brings a large water bottle to school to keep hyrdrated.

Oh and I found those cute clear containers on another blog.  They are from walmart and they have attached lids, so no more lost lids in the cabinet.

Mum's Pumpkin Bread

I feel like I haven't baked anything in a while, so this morning I am making my Mum's Famous Pumpkin Bread. I am only making one loaf. This recipe doubles very easily.

2 Eggs
1 1/2 cups sugar
1 cup canned pumpkin
1 3/4 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup water
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup walnuts, chopped


1. Heat oven to 350
2. Mix eggs, sugar and pumpkin until well blended
3. Mix dry ingredients
4. Alternate mixing wet and dry ingredients
5. Pour into loaf pan. Bake at 350 for 1 hour to 1 and 1/4 hours

Crumb Cake from Martha Stewart's Baking Handbook

When I first looked through this book at the library, I knew that I wanted to make the Crumb Cake.  Well the perfect opportunity came up when I need to bake some things up for a Boo Hoo/Woo Hoo Breakfast.

I didn't take pictures of the process, just snapped a quick picture after I cut it up.

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting


Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.


Black Bean Chicken with Rice

Sunday we were at Sweetbay and I picked up a new issue of Taste of Home, Southwest Cooking.  I spotted a recipe that I wanted to try right away.  It was Black Bean Chicken with Rice.  It says it serves 4 but we do not consider a chicken breast as a serving, I believe it would be 2 servings.


3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice

Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
Slice chicken; serve with rice and bean mixture. Yield: 4 servings.




This was a great dinner last night.  It was a bit spicy for Victoria so she had some left over pork loin.

8/16/2011

Pear Spice Bundt Cake

This was the other recipe that I chose for the goodie tray.  I am not making the pear crisps to go with it.

1/3cup granulated sugar
2-1/2 lbs (about 5) ripe Bartlett pears (I used Anjou), peeled, cored, and cut into 1 1/2-inch chunks
2 sticks unsalted butter, at room temperature
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground cardamom (I didn't have any, so I used 1/2 tsp clove)
3/4 tsp ground ginger
1/2 tsp baking soda
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1-3/4 cup packed dark brown sugar (used light brown)
1/4 cup honey
4 large eggs
1/2 cup milk

Begin by making pear sauce in a medium saucepan. Spread the granulated sugar in an even layer. Cook over medium-high heat without stirring until the sugar begins to caramelize. When the color starts to turn from pale gold to brown, stir with a wooden spoon. Add the pears and stir to coat with the caramel. Cover and cook over low heat for 8-10 minutes stirring occasionally. Mash using a fork or a potato masher and cook for 5 more minutes uncovered, stirring frequently. If necessary, mash again to break down the pears.







Preheat the oven to 350 degrees. Butter and flour a 12-cup bundt pan. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg. In the bowl of an electric mixer fitted with a paddle attachment beat the butter with the brown sugar and honey on medium-high speed for about 4 minutes until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, mixing after each addition. Turn the speed down to low, then add the flour mixture in three parts, intermixed with the addition of the milk. Add the pear sauce and mix for one minute.

Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-40 minutes until the top is golden brown and a cake tester comes out clean. Remove from the oven and rest on a wire cooking rack. After a few minutes, invert the cake over a drying rack lined with parchment paper. Once cool, pour the glaze over the top, letting some drip down the sides. In lieu of the glaze you can dust with confectioners’ sugar. Garnish with pear chips, if using.



I am going to make the glaze in the morning.
yields enough glaze for one 10-inch cake

4oz cream cheese at room temperature
1/2 cup confectioners’ sugar
pinch of salt
1 tbs lemon juice
3 tbs milk

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium high speed for 4 minutes. Add the sugar and beat until combined, about 1 minute. Add the salt, lemon juice and milk; and mix on low speed until smooth. If the glaze is too thick to be pourable, add some milk a tablespoon at a time

Pear Crisps (skipping)
1 cup sugar
1 small under ripe Bartlett pear
1 lemon, halved

Preheat the oven to 200 degrees. Lie a large baking sheet with a nonstick baking mat or parchment paper and set aside.

In a medium saucepan over medium-high heat, combine the sugar with 1 cup water. Bring to a boil; cook until the sugar is dissolved. Stir occasionally. Reduce the heat to low and keep the mixture at a simmer. Using a mandoline or a very sharp knife, slice the pear lengthwise as thinly as possible. Squeeze the lemon juice over the pear slices, coating each side. Put the slices in the syrup to cook for 2 minutes. Remove the slices with tongs or a slotted spoon and place on the prepared baking sheet.

Bake the slices until they are dry to the touch, about 2 hours. Using a small spatula, carefully flip the slices and bake for an additional 20 minutes. The chips can be kept in an airtight container for up to 2 days



EDITED 8/24/11 to add pictures of the finished cake and the goody tray that was sent to school.



SHARED HERE:

Sweet as Sugar Cookies - Sweet for Saturday #32
Make Ahead Meals, Melt in your mouth Monday #30

Plum Coffee Cake Muffins

Last week I picked up Martha Stewart's Baking Handbook at the library.  I was a bit mad when I found out that a lot of the pages were ripped out.

Anyway a school friend asked if I would like to add some baked goodies for a breakfast tray.  Sure!  I flipped through the book and settled on a couple recipes and then did an inventory on my pantry and fridge.

I had all the ingredients for these wonderful looking muffins.

1 stick (1/2 cup) unsalted butter, melted, plus more for pan
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
3 ripe red plums (about 1 lb), pitted and cut into small chunks



Preheat oven to 375F. Generously butter all cups of a standard 12-cup muffin tin; set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl, set aside.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside. In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.

Dividing evenly, fill each of the 12 muffin cups halfway with batter. Smooth the batter with an offset spatula. Distribute the peach pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with reserved cinnamon-sugar mixture.






Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes.

Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto the rack to cool a few minutes. Serve warm.






It does make 10 muffins which is a bit odd to me.  So I sampled one and it was really good.  It was sweet but not to sweet with just the right amout of cinnamon.

8/13/2011

Teryiaki Shish Kabobs

Here is the dinner Victoria picked out of her YCA binder.

Marinade
1/3 cup low sodium soy sauce
2 tbs brown sugar
1/4 cup orange juice
1 tbs garlic, minced
1/2 tsp pepper
1/2 tsp fresh ginger grated or ginger powder (Victoria likes fresh ginger)

Kabobs
Choose 1 meat, the pineapple and 2 or 3 vegetables from the following list:
Pre cooked shrimp, ham, chicken or kielbasa

Pineapple chunks, fresh or canned (drained)

Broccoli florets
Yellow squash, cut int 3/4 inch slices
Mushrooms
Cherry Tomatoes
Red onion, cut into wedges
Green Peppers, cut into wedges

4 (10 to 12 inch) wooden skewers

Soak the wooden skewers in water for 10 minutes

Prepare marinade by combining the ingredients in a small bowl.  Whisk until brown sugar dissolves.

Prep pineapple and selected meat/vegetables.

Each person can prepare their own kabob by placing their chosen ingredients and 2 tbs of the marinade in a zipper baggie.  Allow to marinate in the refrigerator to 20 to 30 minutes. (We just placed everything in one large zipper bag)

Preheat grill and coat with cooking spray.

Remove the baggies and carefully skewer meat, vegetables and fruit alternating colors.

Grill for 6 to 8 minutes or until done.

Make 4 large kabobs. (We ended up with 5)

S'Mores

Victoria was in charge of dinner and dessert last night.  Here is the dessert that she picked out of her YCA binder.

1 baguette, cut into 12 1/2 inch slices
1 1/2 tbs butter melted
1 1/2 tbs sugar
3 chocolate bars, broken into 12 equal pieces (Victoria likes Hershey's Special Dark)
12 large marshmallows

Preheat oven to 350.  Line a baking sheet with foil.

Arrange the bread slices on the baking sheet and generously brush melted butter on one side of each slice of bread.

Sprinkle the buttered bread slices with sugar.


Bake the bread until crisp and golden, about 12 minutes.

Change the oven setting to broil at this time.

Once the bread has been removed from the oven, immediately place the chocolate pieces on the warm bread.



On top of the chocolate, place one large marshmallow.



Immediately return the baking sheet to the oven for 1 minute to broil.  Watch carefully, they marshmallow can burn very quickly.



Serve warm, makes 12 servings.  (We only made a half batch)


SHARED HERE:

Sweet as Sugar Cookies - Sweet for Saturday #32

Pumpkin Biscotti

I made these yesterday as a test.  They came our really good.  On half I did drizzle some white chocolate over them.

2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp fresh nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp salt
2 eggs, room temperature
1/2 cup canned pumpkin
1 cup sugar
1 tsp vanilla extract

1/4 cup chopped toasted pecans
1/2 cup raisins

Preheat oven to 350.

Sift together flour, baking powder and spices in a large bowl.

In another bowl mix together eggs, pumpkin, sugar and vanilla.  Pour the pumpkin mixture into the flour mixture and add nuts and raisins. Stir until combined.  The dough will be crumbly.

Flour a clean surface and knead the dough.



Line a baking sheet with parchment paper and form the dough into a large log.  The loaf should be somewhat flat.



Bake for 30 minutes, until the center is firm.

Remove from oven and let cool for 15 minutes.  Lower oven temp to 300.  After cooling cut the biscotti diagonally with a serrated knife into 1 inch slices. 


Place the slices back on the baking sheet and bake for 10 minutes.  Turn slices over and bake for another 10 minutes.



Let cool completely.  You may also drizzle them with white chocolate.  They may still be a bit chewy in the center, you may leave them uncovered for a few hours and they will crisp up nicely.



Makes about 14 cookies.

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