A Busy Kitchen

While we don’t post nearly as often as we used to, our kitchens by no means have slowed down. We’ve been making new and old recipes pretty regularly now. Sometimes the kids are on-hand to help, but most of the time they have other things keeping them busy. homework

While I’m usually at the sink, stove or counter, the kids are doing their homework, coloring, or just talking with me about their day. When Mike is home, he’ll be in the kitchen with me, helping me chop vegetables or putting dishes away. We have one cat, Chipper, that likes to sit at the stool on the other side of the counter or at the kitchen window so that he can supervise everyone, especially his little brother Hobbs. He much prefers to observe him from above. chipper

As for Hobbs, he’s either running through the kitchen chasing toys, nipping at my toes and whining to be picked up, or curled up in a little ball on the rug in the center of my work area. I’m fairly certain he’s going to cause me to have accident one of these days. However, more often than not, he’s climbing things he’s not supposed to and having to repeatedly be set back on the floor. He is awful cute though. Hobbs

We haven’t made too many international dishes lately; although we do have plans for a new recipe next weekend. I have, however, been teaching Mr. N some kitchen basics. He’s old enough now to learn how to operate the stove, oven and microwave. I’ve even had him make a few meals for he and Miss A all by himself. I just walk him through step-by-step. So far we’ve tackled pasta, shrimp, roasted chickpeas and homemade pizza. We, of course, have had to start with his favorite foods! LEGOS

It’s been fun to teach him and spend this time with him. It gives us a few minutes in his busy day that are just ours. I think he enjoys it too. At first he wasn’t too thrilled to have to learn these things, but once I explained to him that someday he might want to cook a special meal for a special girl, he was much more on board. He’s growing up so much! Fortunately for me, those days are still a ways off (whew!), and the only girl he’s cooking for right now is his little sister. And I have to say, she was very impressed that Mr. N made her dinner. She adores him and loves anything he does for her, unless of course he’s made her mad that day, in which case he’s best just steering clear of her six-year old wrath. sibling rivalry

So, the kitchen, it’s still the center of our ever-changing universe. And until Miss A and I get that next international recipe rolling, I thought I’d share with you a dish that Mike and I ate last week. It’s definitely a warm, comforting fall dish loaded with fresh and inviting flavors. It’s an Acorn Squash stuffed with Lemon & Ginger Risotto. Stuffed Acorn Squash

You can find the recipe here: Lemon Ginger Risotto with Acorn Squash

I roasted the acorn squash while I prepared the risotto. Once both dishes were done, I scooped the risotto into the squash for serving. squash and risotto

The sharp, fresh taste of the lemon and ginger were a great complement for the nutty flavor of the squash. Mike and I both gave the dish 3 spoons. lemon ginger risotto with acorn squash

We topped the risotto with toasted walnuts. We didn’t use any Parmesan or cream as we were trying to keep it healthy, but either would be a nice addition as well. Fortunately we made enough risotto to stuff two more squash later in the week. Lemon & Ginger Risotto

The leftover risotto heated well, but this time we tweaked the recipe a bit and added some sauteed spinach to the risotto as well as some mild Italian sausage. We enjoyed this version as much as the first. The spinach added a little lemony bitterness to the dish that to me just completed it perfectly. acorn squash

The kids, as many of you know, eat many things, and often many exotic or unusual things. Squash, however, is not one of them. Try as I might, they do not like the sweetness or the texture of the vegetable. In all fairness, I didn’t either until I was in my 20’s, so there’s still hope. Until then, there’s more for Mike and I to enjoy. Acorn Squash Stuffed with Lemon & Ginger Risotto

We’ll be back in a bit with Miss A’s international dish. It’s a yeast-based recipe, so goodness knows how we’ll fare. Fortunately, Miss A is better at cooking with yeast than I am, so our odds are better with her in the kitchen. Until then, enjoy your changing seasons and have a great Halloween! More soon. Cheers!

Harvesting the Last Days of Summer

This has been a beautiful week! For the first time in recent memory, our annual trip to an apple farm was done wearing shorts and t-shirts. And we’re not complaining! We’ll take this summer-like weather as long as we can get it. onions

So to keep up the guise of summer, we’ve been enjoying the end of summer’s harvest with our meals. Today’s recipe is reminiscent of our trip to Michigan in August. On the last afternoon of our vacation, we enjoyed a wonderful gourmet pizza at a local winery. We’ve since recreated it at home several times. While the prep time is a little lengthy, Mike and I think this Summer Harvest Pizza is worth the effort. balsamic caramelized onions

We start the meal prep early in the day by making a semolina pizza crust. We use my bread machine to simplify the process. The dough recipe makes enough for three large pizzas. We make one for Mike and I, one for the kids and then ten mini-pizzas for the kids to take in their school lunches. Later in the day, about an hour before dinner, we begin the remainder of the prep, starting with caramelized onions. semolina pizza dough

Next, we prepare the figs. We’ve used several different recipes off the web as guidelines. (Like this one or this one.) After cleaning and slicing the figs, we toss them into an oven-proof dish. We drizzle them with honey, balsamic and a bit of brown sugar. We then bake them for 20 minutes at 400F. oven roasted figs

Next up comes the candied bacon. This was not included on our pizza in Michigan, but after reading it over at Rufus’ blog, we knew it had a place on this dish. The recipe is so simple, we’ve made it several times (dangerously simple). candied bacon

Both the figs and the bacon cook up conveniently while the onions are doing their thing on the stove. Then there’s only one last thing to do before assembly. Slice the heirloom tomatoes. heirloom tomatoes

The onions usually take about 45-60 minutes. Once they are done, we roll out the dough and place it on a pizza tray lined with parchment or foil, and sprinkled with corn meal to prevent the pizza from sticking. Then we brush the pizza crust with olive oil and begin to pile on the ingredients. We like to start with the onions, followed by the tomatoes. harvest pizza

Next we add the figs, a few handfuls of arugula, the candied bacon bits and a sprinkle of goat cheese crumbles. You can also add a fresh squeeze of lemon juice at this point as well. We’ve done both with and without and either way was equally enjoyable. The pizza then bakes for 15-20 minutes at 400F. summer pizza

Once the crust is golden brown and the pizza is nice and hot, we remove it from the oven and sprinkle a bit more fresh arugula over the top. veggie pizza

Then we slice and serve. I like to add a bit of balsamic reduction over the top just prior to serving as well. Adds that extra bit of sweet tang to the dish. Mike and I both thoroughly enjoy this tribute to summer on a pizza. It’s packed with a variety of flavors and textures – a true delight to the taste buds. tomatoes and heirlooms

Mike and I both give it a solid 3 spoons. It’d be tough to get a homemade pizza to rank 4 spoons – we grew up on Chicago-style pizza after all. That said, it’s a good gourmet-style pizza that we’ll surely make again. The kids, however, weren’t into this one at all. Far too many visible vegetables for them. They opted for a more traditional sauce and cheese pizza one night and a pesto pizza another night. That’s fine by us – more slices for us! homemade pizza

I found a good batch of figs at the market recently, so this last time I roasted a triple batch. I’ve frozen them along with some slices of heirloom tomatoes in hopes that they’ll work over the winter. I would love to have this pizza in the middle of January. It may not be summer then, but a good bottle of wine, the fireplace and the taste of summer on a pizza…sounds like a nice winter evening to me.

Print this recipe: Summer Harvest Pizza

fig pizza

Now, I suppose we’ll start moving onto fall…somewhat reluctantly, although I admit I do love fall cuisine. I’m going to have Mr. N pick our next country to cook from this week. So we’ll be back in a week or two with his choice and a dish to go along with it. Have a great week everyone!

Sweet and Saucy

Can you believe the kids are on their 5th week of school already! Mr. N is now in 5th grade – his last year before middle school – and Miss A is now in 1st grade. It’s their last time at the same school for the rest of their schooling years. So bittersweet. Time is certainly flying.

Miss A's first day of 1st grade.

Miss A’s first day of 1st grade.

Fortunately for us, we have a bit of a slow down (relatively speaking) coming our way. Mr. N’s plays are wrapped up, summer activities have come to an end and for the first time since early May, we have nothing scheduled on our weekends from now until Thanksgiving. That’s not to say we won’t keep busy, but it certainly gives us more flexibility. I hardly know what to do with myself! For starters…I’m getting a post up here!

Mr. N's first day of 5th grade.

Mr. N’s first day of 5th grade.

Last weekend was our annual neighborhood block party. Mike has been smoking something or other for the last few years, and this year was no exception. This time around he chose a pork shoulder – actually two pork shoulders. We made a large batch of sliders and nachos. Both were equally delicious and not a single bite was leftover. While I didn’t have time to blog either dish in their entirety, I did grab a few pictures of the homemade BBQ sauce we made for the sliders. jalapeno and shallot

I wanted to use a recipe that didn’t involve ketchup as a base. I also wanted to make use of some flavors from our home state of Illinois this time of year. I had some beautiful red jalapenos from one of my favorite places in Illinois and wanted to pair them with some fruit. We chose raspberries as they are plentiful this time of year and one of our favorite things to pick in August and September. raspberries

The recipe was simple. We sautéed the jalapeno with some shallots (also locally grown). Next we added a little garlic and some adobo sauce and brought it up to a simmer. The raspberries were then added and cooked for just a few minutes before adding some apple cider vinegar, honey, sugar and salt. apple cider vinegar

After a good mixing of the ingredients we let the sauce simmer until it reduced by about half. I wasn’t happy with the thickness of the sauce at this point, so I added a little cornstarch. Much better.raspberry sauce

I let the sauce cool for a bit and then tossed it in the blender. In the meantime, Mike wrapped up the pork and we started to assemble the sliders. pork shoulder

I was really satisfied with the sauce. It was sweet, tangy and brought just the slightest amount of heat. pork sliders

The sliders were a hit, as was the sauce. For Mike and I the sauce was 3-1/2 and 4 spoons, respectively. Mr. N gave it 3 spoons; although he preferred his slider without any sauce (the flavor from the smoker was incredible on its own!). Miss A, unfortunately, wouldn’t even try the sauce. Once she saw the jalapenos, she was out. Unlike her brother, Miss A is becoming a bit more discerning in her tastes and a bit more stubborn with what she’s willing to try. Still, I suspect she tries more different foods than most. raspberry jalapeno bbq sauce

Fortunately for the rest of us, we made a large batch of sauce and were able to freeze a few portions for later this year. I’d like to try it salmon and grilled chicken. We also had a half of pork shoulder leftover that will be a nice treat this winter. I love the taste of summer in the depths of the cold, gray days, but we won’t talk about those just yet. The next time I get around to blogging, I have a great end of summer harvest pizza to share. We’ll keep the summer theme going for just a bit longer here anyway.

Print this recipe: Raspberry Jalapeno BBQ Sauce

Until then, we’ll be running the kids around – gymnastics, swimming and acting. I’ll be turning another year older (eek!) and we’ll be keeping busy in our newly found free time with another thing we brought home from the farmy…Hobbs

Hobbs is the newest addition to the family and a very welcome one. Chipper (our almost two-year old kitty) was very ready to have a friend again, and he’s welcomed the little one right into the fold. And Miss A is quite the little animal charmer. She spends much of her day playing with him and carrying him around. Never a dull moment – and frankly, I wouldn’t have it any other way! Enjoy your day everyone! animal charmer

Country Magic

We just returned from our second summer at the Michigan country house. It was another magical stay with the kids. There’s no other way to describe it. Peaceful, serene, beautiful, fun and lazy are all words that come to mind. We cooked, played baseball in the fields, played a game of monopoly (and finished it!), read books cover-to-cover, roasted marshmallows and did jigsaw puzzles. We even found time for a fun park, the beach, wineries and picking fruit. I swear the hours are longer in the country.
country home

As we know all to well though, all good things must come to an end. School starts in a week and we’ll be back to our regular routines. It’s always bittersweet. We’ll miss our extended days with the kids, but there is something to be said for the routine of school. So while we wind down our long summer days, here’s a look at what was on our menu in the country.

After picking a bushel of fresh peaches, we went through the archives to find our favorite recipes. peach picking

First on the list was the Peach Rosemary Lemonade.
Rosemary Peach Lemonade
Print the recipe here: Rosemary Peach Lemonade

Then there was the very delicious (and highly recommended) Bourbon Steak Quesadillas with Peach Salsa. Best meal of the trip!
Bourbon Steak Quesadillas
Print the recipe here: Bourbon Steak Quesadillas

And there was no way the kids would let fresh peaches escape the Peach Bread Pudding.
bread pudding
Print the recipe here: Peach Bread Pudding

Oh and there was a crisp. This time it was peaches, blueberries and red currants.
cherry peach blueberry crisp

The one pictured above didn’t have a recipe as it was just thrown together, but here are a few other options with recipes:

The Peach Blueberry Crisp
Peach Blueberry Crisp
Print the recipe here: Peach-Blueberry Crisp

The Peach Cobbler
Georgia peach cobbler
Print the recipe here: Georgia Peach Cobbler

Finally here are a few more peach recipes we didn’t get around to this year, but we haven’t forgotten about them yet.

Peach Salsa
peach salsa and eggs
Print the recipe here: Peach Salsa

Peach Fig French Toast

Peaches and Figs French Toast

Print the recipe here: Peach & Fig French Toast

Peach and Ricotta Pancakes
Peach and Ricotta Pancakes
Print the recipe here: Peach and Ricotta Pancakes

Peach Teriyaki Buffalo Steaks
Peach Teriyaki Buffalo Steak
Print the recipe here: Peach Teriyaki Buffalo Steaks

South Dakota Peach Kuchen
Peach Kuchen
Print the recipe here: South Dakota Peach Kuchen

I’m hungry just thinking about these again. We hope you enjoyed the peachy round-up. Now, I’m off to go whip up one last peach recipe with the few peaches that made it home with us. Nothing like ending the weekend with memories of a vacation!

We’ll be back after school starts. Until then, here’s a little slide show of our country vacation 2014. Cheers!

This slideshow requires JavaScript.

Miss A’s Favorite Bread

Miss A and I are visiting my mom and dad this beautiful fall Sunday. We’re cooking our usual weekly staples from their house quite simply because I missed them and needed out of the house. Even though I’m still rolling through my cooking, I have company and I don’t have to look at all the chores stacking up around my own house. There is just no time to get to them this week. Out of sight, out of mind.

So while Miss A and I are visiting, Mike is working on his portfolio for work. He’s up for tenure this year and it’s review time. And Mr. N is at rehearsal. He has another show next weekend, so today is the beginning of tech week, rehearsals for four hours a day until opening night. So aside from our prepared lunches and snacks, we won’t be cooking too much this week. It’s going to be one of those grab and go times. Fortunately, we did have the chance to cook quite a few new recipes for the blog last weekend and we’ll have some delicious Indian dishes on the way soon. First, we thought we’d share Miss A’s favorite bread recipe and a few pictures from our annual fall trip to Winona, Minnesota. white bread dough

As you may recall, Miss A wasn’t such a big fan of the kefir bread. She prefers a regular white or wheat bread taste to a sourdough bread taste. Now for those of you that have been following our blog for a while now, you also know that I am not a bread baker. Yeast and I tend to not get along so well, unlike Miss A and yeast-based breads. She has it down to a science. rising dough

So when Charles at Five Euro Food posted his recipe for No-knead bread in two hours, I knew I had to give this a try. It seemed fool-proof. The recipe truly couldn’t have been easier. I followed Charles’ instructions to a “t” and it didn’t disappoint. The bread rose beautifully as you can see. rising yeast bread

And then it baked just as well; although I left it in a smidge too long. No matter, it looked like real bread and I counted this as a true success. A breakthrough! white bread

Of course, the true test came when I sliced a piece. I still had a fear that it would have turned out too dense, like my typical bread baking results. Not this time though! It even looked like real bread; and Miss A’s 4 spoon rating was the icing on the cake. white bread slices

In fact, it got a 4 spoon rating from each one of us. I can’t begin to tell you how excited I was to have finally, and successfully, pulled off a yeast bread recipe. Miss A enjoyed many a lunch sandwich on the bread. It also went perfectly with wine and cheese. Thank you Charles!

For the recipe: Charles’ No-knead Bread

Now, here are a few pictures from our recent annual trip with Friend Sue and Richard to Winona. We ate fantastic food, tasted good wines, drove to historic sites and saw old friends. It was the perfect fall getaway, and a much needed respite. And even though the weather wasn’t 100% cooperative, it did lend for a beautiful rainbow that stretched over the entire town. Unfortunately, by the time we drove to a good overlook and I got my camera ready, it had faded to just one end of town. The full rainbow was a stunning sight. rainbow over Winona

While in Winona, we also had the chance to see the largest steamboat ever built. The American Queen was built in 1995 and is a replica of a classic Mississippi River steamboat from the 1800’s. The American Queen docked for a day at Levee Park while on its nine-day journey on the Mississippi River from St. Paul, Minnesota to Memphis, Tennessee. It was an impressive ship and one that invokes thoughts of Mark Twain and early life on the Mississippi. levee park
American Queen1
American Queen 2
American Queen 3
American Queen 4
American Queen 5
American Queen 6
American Queen 7
American Queen 8

And just so you know that we’re alive and well, despite our infrequent posts and comments, here are a few of the family shots from our weekend. family at American Queen
Miss A

IMG_9668

IMG_9678

IMG_9725

IMG_9729

IMG_9732

Happy fall everyone! Next time we’ll be back with vegetable dish that actually garnered a 4 spoon rating from one of the kids! Cheers.

The Proof is in the Pudding

Hi all! It’s been a while, I know. I can’t tell you the number of times I’ve sat down to put this post up, but something else comes up. And I do apologize for not visiting as many blogs as usual these past few weeks as well. I will pop in as I can, I promise. We are just down right consumed by life (in good ways) right now, and the few moments that we’re not, I’m relishing in the kids.

We’re still doing most of our planning and cooking on the weekends, and we have some plans to get back to more regular posting soon. In fact tomorrow, I’m going to be learning how to cook authentic Indian food. You can bet we’ll be bringing some of that goodness to the blog!

So before we return to our international cooking adventures, we wanted to share a treat we made while in Michigan this past summer. I realize that peaches are well past their prime in the Northern hemisphere, but it’s one worth saving until next summer (or whipping up if you have any peaches stocked in the freezer). It’s also a great use for the kefir bread we shared in our last post. Really though it’s just further proof that we’ve been darn busy and I haven’t photographed any new meals lately!

Miss A and I made this recipe one morning at the farmhouse. It was a delightful morning – just the two of us chatting and cooking away. We started with our fresh peaches (as we had an entire basket of them). basket of peaches

Miss A then cracked some eggs for me. cracking eggs

Then we whisked them with butter, vanilla, cinnamon, almond milk and sugar. egg batter

Next we sliced and cut a loaf of our kefir bread into cubes, kefir bread cubes

and Miss A added our fresh peaches. peaches and bread

Finally, we poured the egg batter over the bread and peaches. We refrigerated the mixture for 30 minutes before pouring it into the baking dish. bread pudding

The pudding baked for an hour at 325F. We then let it cool slightly while we prepared a basic vanilla pudding sauce. bread pudding

We served the peach bread pudding warm with a drizzle of the sauce. As this was our last hoorah for the summer, we ate this for breakfast. While not exactly a breakfast of champions, it was vacation and well, we were living it up a bit. peach bread pudding

Needless to say, this dessert was a big hit. Even Miss A who wasn’t so crazy about the kefir bread loved it. It was a 4 spoon dish for her – me too. peach pudding

Mike and Mr. N ranked it a smidge lower at 3 spoons, still there wasn’t a bit left in anyone’s bowl. michigan peaches

It was sweet, it was comforting and oh yes, it was filling (to say the least!). peaches in bread pudding

Print this recipe: Peach Bread Pudding

Fortunately, this is just a sometimes food for us though. I don’t think our health would hold up too well if we ate like this regularly, but it was a delicious way to end the summer. breakfast or dessert

Now, I’m off to tuck the kiddos into bed. I hear them belly laughing upstairs as Mike is telling them one of his bedtime stories. (He is incredible at making up stories that get the kids rolling on the floor! I love that about him. And if I haven’t said this before, Mr. N’s laugh – his authentic laugh – is my favorite sound in the world. Hands down.) Then I’m popping a few loaves of kefir bread into the oven before joining Mike for a late dinner. It’s one of our rare quiet nights and I’m going to soak up every minute of it.

We’ll be back next time with some new Indian recipes…perhaps in a week – or maybe two. ;)