It Isn't Easy Being Green

My friends' nearly 2-year-old son does not like green foods. (Except for guacamole, which I cannot account for as this food disgusted me when I was young.) This is not unusual for individuals in his age group....or any age group for that matter. :-p Something about sticking something green in one's mouth tends to be unappealing.

His mom has been devising ways of getting him to eat his greens. She said she was going to try adding shredded zucchini to his bran muffins. It is nearly invisible and the flavor entirely disappears. This method has been successful for me in the past with my siblings. As long as I keep it a secret as well. Because as soon as they know it is in there, they can't handle chomping down on something they know contains a substance they don't like. Even if they can't taste it. Weird.

I was eating pasta the other night at my friends' house which included in the mix some small pieces of zucchini. Their son was systematically fishing them out and setting them to the side of his plate. At least he was polite about it. ;-) She had also surrepticiously used tricolored fettucine noodles. He failed to notice the first few bites, but then became aware of the malicious color infesting his plate of food and began selecting bites around them.

Next day, when he asked for a 'nack' (snack), she served him up a plate of leftover pasta, this time run through the food processor. No luck removing the greens. Mom had outsmarted him this time around!! ;-) He was a bit frustrated at first but his hunger got the best of him....

Tainted Oatmeal Cookies

It's Sarah's fault. She made me do it.

Gathered around the piano bench (who needs a table?), engaged in a uproarious game of Apples to Apples -- Rolling Stones, Colin?....your mom! -- I was itching to whip up a batch of cookies to accompany our rollicksome party. Between placing 'Women' as a fitting word to match 'Manly' (c'mon, you must see the logic in that?) and choosing 'Julia Roberts' as an apt description of 'Annoying' (she gets on my nerves a bit, okay?), I managed to mix, stir, scoop and bake a batch of oatmeal cookies.

Well, originally, just oatmeal. The first tray made it out of the oven unscathed. I attempted to explain the goodness of a pure oatmeal cookie that Ryan had taught me -- the men were easily convinced -- but Sarah's feminine, chocolate senses were tingling.

Must. Have. Chocolate. Now.

I caved. Mine were on high alert too. ;-)

I was forced to taint the rest of the batch with chocolate and coconut. And I'm not sorry I did. They disappeared before the game was even over....

Naniamos, eh?

When I was in D.C. last week, on the side of one of their pristine buildings I spotted a countdown clock for the Winter Olympics. Just in case you were wondering, at this moment in time, we are at 14 days, 8 hours, 4 minutes and counting....

I had actually forgotten they were happening this year. Truth be told, I'm not a huge fan of the Winter Olympics. I tend to enjoy the Games held during the warmer time of year. It may have something to do with the climate I grew up in. Sunny California doesn't afford us the opportunity to enjoy wintery activities very often.

Canadian friends of mine love to discuss professional hockey. My knowledge of the game consists of players moving over ice on skates with a hockey stick, while attempting to shoot a disc the size of saucer into a goal. Oh, and I know one of the teams is the Mighty Ducks, thanks to the 90's Disney film. ;-)

I do love figure skating. I'll watch that on occasion. There was a period of time when I was girl that I dreamt of becoming a professional figure skater. I think it was in between dreams of a professional gymnast and ballet dancer. People moving with grace has always been attractive to me. The underlying strength behind it all is the real charm.

What's cookin', eh?

Kind of like these Naniamo Bars -- exquisitely presentable, yet deeply sweet.

The second part of our Daring Bakers' challenge this month, in honor of the Vancouver Olympics, I present these deliciously rich Canadian specialities.

Naniamo Bars

Bottom Layer

1/2 c. unsalted butter

1/4 c. granulated sugar

5 T. unsweetened cocoa

1 large egg, beaten

1 1/4 c. crushed graham crackers

1/2 c. almonds, finely chopped

1 c. shredded coconut

Melt butter, sugar, and cocoa in a double boiler. Add egg, mixing until cooked and thickened. Remove from heat. Mix in graham crackers, almonds and coconut. Press into the bottom of an 8X8 in. pan lined with parchment paper (or foil).

Middle Layer

1/2 c. unsalted butter

2 T. + 2 t. heavy cream

2 T. vanilla custard powder (I used instant vanilla pudding mix)

2 c. powdered sugar

Cream butter. Mix in remaining ingredients, whisking together until smooth and light in color. Spread onto first layer.

Top Layer

4 oz. semi-sweet chocolate

2 T. unsalted butter

Melt chocolate and butter over low heat in a saucepan. Cool. Spread over middle layer and place in refridgerator to cool and harden. I allowed mine to chill in the freezer for a couple hours and then cut them into squares. These treats are quite rich so small pieces go a long way. :)

The January 2010 Daring Bakers' challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Naniamo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.naniamo.ca/.

Milk and Cookies: Graham Crackers

To be honest, I had never considered making home-made graham crackers. I take it for granted that when I want a yummy cookie to dip into my milk, I can simply pull one out of a cellophane wrapper. So when I stumbled upon this months Daring Bakers' Challenge, it was a revelation of sorts: 'Home-made graham crackers? What a novel idea!' I'm on it.

And if you're wondering, they do taste like the store-bought kind....only better. Their texture is a bit less crunchy and their fine, honey flavor produces a great flourish. There goes one for a dunk right now.

If nothing else, these babies permeate your home with a wonderful warm, honeyed aroma for hours. Better than any Bath & Body Works candle I've ever come across... ;-)

I chose to make the ones from Heidi's blog, using all-purpose flour instead of going the gluten-free route. I made up the dough the night before and chilled it overnight.

Honey bear lost his head in honey.

It rolled out quite easily, cold from the fridge. It was cut into rectangles and chilled again for about a half hour before baking.



I sprinkled one tray with sugar and cinnamon.
The scrappy ones will be crumbled up for use in Part 2 of this challenge...stay tuned. :)

The January 2010 Daring Bakers' challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Naniamo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.naniamo.ca.

Flying High

Jumping on a plane this morning to fly across the States -- should be packing right now but I'm giving into the procrastination bug...figure I'll just throw in a few things at the last minute and hope for the best! :-p -- I was considering what snacks to bring onboard.

I'm loading up a baggie with carrot sticks, another with Trader Joe's Sweet, Savory & Tart Trek Mix, a Cara Cara orange, and perhaps tossing a few granola bars into the mix. I like to bring healthy snacks along with me as most offered in the airports are both laden with preservatives and cost an arm and a leg. I would like to keep mine, thank you. ;)

It is sometimes difficult now with the restrictions on liquids. I used to bring along a yogurt cup, but that counts as a liquid. I had to throw it out last time I went through screening. I also drink copious amounts of water, especially important when you're flying, but, again, can't take that through the security screening check point. I've been known to gulp down 40 oz. of water just so I wouldn't have to throw out a bottle I just purchased, but I've learned my lesson and now tote along an empty water bottle I fill up as soon as I pass through those invasive machines.

I do have a weak spot for fro yo and ice cream, however....will probably make a pit-stop in Chicago for a quick treat. Haven't figured out how to pack those into my carry-on just yet.... :)

What sorts of comestibles do you prepare for your high-flying trips??

Chocolate Chex

Working with children, I often get to do childish things....like eat CHOCOLATE cereal. Hehehe. :)

I'm not usually a fan of sugary cereals, but when one appears within my peripheral vision with 'chocolate' on the label one of those days I'm particularly craving chocolate -- watch out. Must. Have. Chocolate. Now. Yeah, one of those days. I could eat the whole box. Good thing it was time for me to go on my break....

But seriously, folks, this is good stuff. Especially mixed together with a handful of chocolate chips and mini-marshmallows. We like to call it "Better Together Chex Mix" or "Smores Chex." You decide whichever suits your chocolately mood. ;)

Spaghetti with Cabernet Bolognese

"A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral." ~Fernand Point

Even the simplest of suppers, when brought together just right, can prove a melodious tune. Case in point: a very easy dish to make in large quantities and freeze, this hearty meat sauce was a breeze to make (and consume!) and had me humming and dancing around the room

before and after its completion. :)

I started by sauteeing a chopped, large onion, several cloves of minced garlic and half-pound of sliced crimini mushrooms in olive oil. (A bell pepper would also be a great addition.) Then, I browned a pound of ground beef in the same pan.

Classico makes a wonderful Cabernet Marinara sauce which I added last to the pan and allowed to simmer for about 20 minutes.

I served it over spaghetti with some freshly grated parmesan, accompanied by steamed zucchini seasoned with salt and pepper.

This Pinot Noir in Robert Mondavi's Private Selection created a perfect harmony in this dinner orchestra.