Wednesday, August 31, 2011

Super Simple Pizza Dough--worth the wait!

by Leslie


You may have noticed that I like pizza.  In fact, all of us do.  Whenever discussing upcoming blog posts with my sisters, there are always several pizza recipes waiting in the wings.  Why do we love it so much?  I'm not sure, but I think it is because the options are limitless.  I found this pizza dough recipe on the My Baking Addiction blog.  She had adapted it from a book called Artisan Bread in Five Minutes a day, which I do not own, but which sounds divine.  It is now the base for my arsenal of pizza recipes, guaranteed to make a movie night even better.

 I had been in the market for a great pizza dough recipe because I feel that I am constantly buying dough or dough mixes.  One day when I had plenty of time, I gave this a whirl.  What did I have to lose?  It is relatively economical compared to dough you would purchase, and it is fresh and delicious!  You don't have anything to lose, either!

Start by putting your yeast, salt, honey, and olive oil with the warm water. Give it a short mix. 
Start adding your flour to the mixture until it is all incorporated.  The dough will be sticky.

Transfer dough into a large, lightly oiled vessel (had to use that word!).  

A lump of dough, just waiting to be formed.  Well, it will have to wait for two hours.

Perfectly risen dough.  Dang that looks good!  Now it just needs to be formed into loaves and baked!
Tomorrow I will share with you some really delectable things to do with this dough. Stop back for a visit!



No Knead Pizza Dough
Print this recipe
Adapted by Leslie from Artisan Bread in 5 minutes a day
Makes 4 - 1 lb loaves

Ingredients
2 ¾ cups lukewarm water
1 ½ tablespoons yeast (approx. 2 packets)
1 ½ tablespoons salt (I use kosher)
1 tablespoon honey
¼ cup extra virgin olive oil
6 ½ cups all purpose flour (I use half whole wheat)

Directions
1.  In the bowl of a stand mixer fitted with a dough hook or in a very large bowl, mix the yeast, salt, honey, and olive oil with the water.  Let it sit for a moment or two.  The mixture should produce small bubbles.
2.  Mix in the flour slowly.  If done in your stand mixer, there is no need to knead the dough, but if doing it by hand, you may have to incorporate the last bit of flour by hand.
3.  Turn the dough out into a large bowl that is lightly oiled.  Cover and let rest at room temperature for about two hours.  In that time, the dough should rise, and then collapse slightly in the center.  
4.  After that, you can use the dough immediately.  You can also refrigerate it in a lidded container (not airtight) for up to 12 days.  I also love to freeze this dough, let it thaw in the fridge and then set it out about an hour before baking.

Monday, August 29, 2011

Zucchini Bread (finally!)

By: Laura

Let me begin with a rather sad story; a few months ago, I planted my garden.  You may have caught my post about it.  In that garden I planted my favorite vegetable, zucchini (it's not the vegetable itself I like, it's the zucchini bread I love!)   This year I opted to buy a zucchini plant that was already grown a bit instead of the usual seeds.  I watched the plant take over the garden and each day looked with anticipation for that lovely squash to pop up.  And pop up they did, only this time, there was some mushy-ness going on: a whole lot of it.  My zucchini would only grow to be about five inches long and then gross rotting came into play.  I called my Grandma on the matter, only to find out that I had squash rot (literally the squash and vine rot, no solution)  There was no choice but to pull up the plant.  I did so with tears in my eyes because this year, I wouldn't get my bounty of zucchini to make my famous zucchini bread.

But, this story doesn't end all that badly because my Grandma came to the rescue by sending me three huge zucchini!  Bless you, Grandma.  So this Sunday, I got out the mini chopper, my Kitchen Aid mixer, and, of course, my zucchini and got to work.  Here is how the story ends...

Yum!

Begin with peeled zucchini and chop it up into pieces small enough to fit into your food processor.

When you don't have a food processor, (mine broke last year!) then simply take out your $3.99 food chopper and go to town.  (it takes a long time to get to town with this little guy, but it's much better than hand grating!) P.S.  sorry about the picture, I don't know what happened here.

Ready the dry ingredients: flour, soda, salt, baking powder, and cinnamon. 

Mix the eggs, sugar and oil

Get that batter creamy!

Add the chopped-to-perfection zucchini

Mix in the dry ingredients and there you have it!

Put the batter into 3 small pans or 2 large pans for one hour at 325 degrees.

And cut a slice of this moist, delicious bread. 



And that's how easy it is!  It's a great snack or perfect for breakfast on the go, so give it a try.  You can even do a chocolate version that I highly recommend. (I've included that recipe below).  

Zucchini Bread
Recipe courtesy of Grandma

3 eggs
1 cup oil (I use canola oil)
2 cups sugar
2 cups grated zucchini
1 tsp. vanilla

* Mix dry ingredients and add to the above batter
3 cups of flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. baking power

Bake one hour at 325 degrees. Grease pans with shortening and flour for easy removal.  Leave loafs in pans for a few minutes after baking before removing.


Chocolate Zucchini Bread
Recipe courtesy of Grandma

3 large eggs
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups zucchini, grated
1 cup nuts, optional 

* Mix dry ingredients and add to the above batter
2 cups of flour
6 T. cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
2/3 cup chocolate chips
2 tsp. flour

Preheat the oven to 350 degrees.  In a large mixing bowl combine eggs, oil, sugar, vanilla and zucchini.  Add the dry ingredients to the batter.  Stir only enough to blend in the dry ingredients.  In another bowl, coat the chocolate chips with the 2 tsp. of flour.  This helps to prevent them from sinking to the bottom of the pan.  Pour the batter into two generously greased and floured pans.  Bake for 60 - 70 minutes.  Cool in pans for 5-10 minutes.


Sunday, August 28, 2011

Organizing Your Recipes. Times have changed!

by:  Leslie



I am aware that the days of cute recipe boxes and cards are starting to be a thing of the past.  A lot of people my age don't have a "recipe box" to speak of, and that's fine.  Maybe they don't have many recipes to store, or maybe the ones they use they have memorized.

Today, though, I get a lot of my recipes online.  Whether they are from food blogs, websites, or the Food Network, digital recipes are where it's at right now.  In fact, I know that a lot of people started blogging to organize and catalog their recipes.

After a few too many close calls with my computer and flour explosions in the kitchen, I decided that it was time to stop using my computer as an oversized recipe card and get organized.

So, I got out my school supplies and made myself a little recipe binder.  I know it's not too creative, or very streamlined, but it works for me.  I haven't ruined my computer and my recipes are safe and easy to get to.

As you can see here, this recipe had been loved.  Now it is safe in its own protective cover.

I organized the recipes by category.  I also added a category called "entertaining" for out of the ordinary things, like choosing cheeses for a party.

Gotta use up those dividers that my lovely eighth grade students left behind.  It's amazing what they think of as trash!!

Finished product.  It may look like homework, but to me it's extra credit in the kitchen!


How do you organize your recipes?  Are you an all online person or are yours scattered around your kitchen cupboards (Grandma, I promise I'll help you organize them someday soon!)?  Share with us because we love to hear your ideas.  Who knows, maybe we'll start using them, too!

Thursday, August 25, 2011

Calling all Tomatoes: Salsa

By: Laura

   You might have noticed, due to Erin's recent post, that the Test Nest sisters are knee-deep in tomatoes.  Tis the season for 'em, so we've got some solutions for how to use them up.  One of those solutions is homemade salsa.
   This last weekend I trekked back home again to do some canning with my mom.  Now, if you have a friend, neighbor or relative who cans, I would recommend the buddy system because it goes much faster.  Also, don't be like me and shake in your boots every time you hear the word "canning", it's really not that hard and there are only a few things that you need to get the job done (and those tools can be used for years to come).  Now, get those glass jars out and get to it.  Here are the simple steps.


 To begin the process, wash off your tomaters and blanch them.  This simply means that you boil the tomatoes for 30 seconds and then put them in ice water.  Once you've done this, the peels come off of the tomatoes very easily.

 Next, remove the stems and cut the tomatoes into quarters, as seen below.

 Look at that chopping action, but wait, I'm just getting warmed up, literally.

 Here's the most dangerous (and hot) step in salsa making: cutting jalapenos.  This ain't no joke folks.  Check out the protective eye wear (yes, before this I got jalapeno juice in my eye. Ouch!) and the plastic gloves.  It is a must if you don't want to be tasting jalapeno on your hand throughout the day.  Believe me,  it's quite a jolt!

 Supreme chopping here people.  Remember what I said earlier, bring a friend to can.  This was the most time consuming part of the salsa making, but so worth it.  Isn't it beautiful?

 Once the spices and juices are added to the vegetables, then put the big pot of goodies on the stove to cook down for one and a half to two hours. If you want your salsa to be chunky, I would recommend straining the juices, which can also be canned and used for chili! Warning: salsa aromas will take over your home. (p.s. good thing)

 Get your lovely (sterilized) jars ready to be filled up with salsa.

 Heat up your canning lids on the stove top.

 Fill your jars with salsa (almost to the brim.), place your lids on top, and then screw on the rings.

Put your salsa in a hot water bath for 15 minutes. 

And then bask in the beauty and deliciousness you've created.

   Now, really, does it sound that bad?  No, not at all.  Canning is for anyone who is willing to give it a go.  The benefits are many, including the ability to eat garden fresh salsa in the dead of winter.  How bad can that be?  Have you been canning this year?  If so, what did you do?  I'll be sharing another canning experience later next week.  Be on the lookout. Check out the recipe for salsa below.

Garden Fresh Salsa
Recipe courtesy of Grandma
Makes 8 pints

16 cups tomatoes, peeled and quartered (About 14 tomatoes)
4 cups onions, chopped
1-2 cups jalapenos with seeds (if you like it hot) (I didn't use seeds and it was pretty mild)
2 1/2 cups white vinegar
1 cup sugar
1/2 pickling salt
3 t. garlic powder
1 1/2 T. chili powder
2 t. black pepper
2 T. cumin

Blend together together and cook for 1 1/2 to 2 hours uncovered.  Pour into jars and place into a hot water bath for 15 minutes.  


Monday, August 22, 2011

Pool Tour 2011!

Five years ago a few of my friends and I started one of our finest traditions, Pool Tour.  It is a day of swimming, biking, tanning, exploration and relaxation.  Early in my life here in Chicago, I found out that the Chicago Public pools were free.  I found this out, of course, in the dead of winter when sitting pool side was just a dream.  It was a cold Friday evening where a few of us were huddled up at Cal's in the Loop that Pool Tour was born.  There was a vision of biking to as many pools around Chicago as possible and deciding on which one we thought was the best.  The vision appeared the next summer with our first Pool Tour, and five years later Pool Tour is still as fun as it was the first year.  We don't really care which one is the best, but we prefer  the ones that let you wear you cycling bibs as swim trunks and play rambunctious games. 


Here is a new mini pool we discovered this year in Wrightwood Park.  It was three feet deep and we played a game that you might expect in such a pool.  "Guess what I'm Saying Underwater."  Totally fun.  We hit four pools this year, which was perfect.  Games of 500, Sharks and Minnows, and catch were in abundance.  As was the relaxing.  Here are James and Daphne relaxing poolside with a magazine that is oh so Pool Tour appropriate.
 
Look at all the excellent pool wear!

Our accidental route took us right past the Southport DQ just when everyone was starting to get hungry. 

Cookie dough Blizzard

Thanks to everyone that came out to Pool Tour this year and every year!  And for those of you that still need to experience the glory of Pool Tour.  We'll see you in 2012!

Saturday, August 20, 2011

Calling All Tomatoes: Tomato Gratin

Hello amigos.  Just this Thursday I experienced an ecstasy I thought was not possible.  Let me clarify, I like the flavor of tomato: tomato sauce, salsa, tomato sauce, but I must admit that I don't like to just eat a tomato.  I know, it is embarrassing (holla, Danni!). . .  Granted when they are ripe I like them better, but you don't see me running to the farmer's market to get a tomato so I can make a BLT.  That was until, Tomato Gratin.  Ms. Garten has done it again by creating a recipe with so much and flavor that I pulled a Betty Draper, buzz kill matron, and put a Mad Men season two episode, without a doubt the best season, on pause so we could fully enjoy.  So let me tell you how this all goes down.

"Sally go watch TV."  - Betty Draper

First you need an abundance of tomatoes.  Our CSA for the past two weeks guaranteed that.  Is your garden thriving right now?  Laura just pulled 41 tomatoes off her four plants, and now is the time where you go into work and your gardener co-workers bring in a big box of tomatoes that say "please take."  So if you don't have your own bounty, I advise to take those babies and make Tomato Gratin, see the recipe here.  

Tomato bounty!
Ina calls for plum tomatoes, but I had a few of regularly sized and a bunch of cherry tomatoes, so I used what I had.  No problem-o.

1. Cut up a french bread loaf into small squares.  Ina says cut the crust off, but this test nester is far to lazy for that and it didn't bother me at all that the crusts were on there.  In a warm skillet with oil, brown the bread squares over medium heat for about five minutes.

2.  Meanwhile mix the tomatoes, garlic, sugar, salt and pepper together.

Tomato prep

3.  Add the tomato mixture the bread, stirring occasionally for about five minutes. 

4.  Turn off heat and stir in the basil. I may have added too much.  I wouldn't know about that.

Oh yes.
5.  Spread into a baking pan and top with parmesan cheese.  I might have used too much.  I wouldn't know about that either. 

Parmesan-O!
5.  Bake for 35 minutes or until bubbly.

7.  Eat up!

I'm telling you folks, you won't believe how good this tastes.  Make good use of those tomatoes from your garden,  put tomatoes on your grocery/farmer's market list, or come over to Max and I's because we still have tomatoes and we are really into eating this, so we'll probably be making it again.

Stay tuned for more tomato uses.  Laura is making salsa and canning tomatoes today, so tomato posts will be a plenty!

Thursday, August 18, 2011

Patience in Parenting...Weaning

By: Laura

I've just washed my last nursing bra and stored it away for the next little babe that comes along.  It's really strange to put a regular bra back on, but also completely wonderful.  I feel lifted, so to speak, and more like a woman again.  I have yet to give up my nursing tank top though.  For some reason, I feel the need to wear it at night.  I feel assured by it, but my husband, I'm sure, could do without it.  Anyway, let's get to the subject at hand: weaning.
   Overall, I really felt that weaning wasn't nearly as hard as I thought it would be, but this may also be because Ella was ready to move on to other types of food.  As her first birthday approached, she was eating less and less from me and more and more table food, so I knew it was time to start the weaning process.
   About five weeks (5 feedings a day, 5 weeks to drop 'em) before her birthday, I dropped Ella's 1:00pm feeding.  I decided to use this feeding because Ella rarely wanted to eat much at this time.  The first day I didn't feed her, she had no problems and neither did I.  We were off to a good start.  For a week I dropped only this feeding and then on week two, I dropped the next feeding at 4:00 pm.  Both of these afternoon times worked well to drop because Ella could have a snack if need be.
    After dropping the second feeding, I called my Dr. to see if adding cows milk into Ella's diet would be okay.  His nurse said it would be fine, so I started giving Ella cows milk during her normal feeding times.  Next, I moved onto the mid-morning feeding (no complaints!), then I dropped her before bed feeding, and finally I dropped her morning feeding.  It was a breeze, and I didn't have much pain either.  I would get a little engorged, but nothing major.  I think the key was taking it slow.
   Ella is now fully relying on cow's milk and table food.  It feels so weird not to be feeding her anymore.  Sometimes I'm on an outing and think, ahhhh, I've got to get home to feed Ella, but then I chill and realize, there is milk at home with her and Dad.  What a relief.  It's freedom I haven't felt for nearly a year, but with that freedom comes some sadness.
    No longer do I get to feel that little girl wrapped up close to me or see her smiling face "come up for air" only to snuggle back in for more.  Yes, she can do the same with a bottle, but she's no little baby anymore.  She'd rather finish eating and get on the move.  So, even though freedom is lovely, just remember to treasure the moments you have with a little babe because before you know it, they're one and you're wondering what happened to the last few months.  Time flies mamas.  So enjoy and breastfeed for as long as you can.  Your baby is not the only one who will benefit from it.

Ella enjoying milk with some 1st birthday cake.

Taking a big gulp from her sippy cup.

Wednesday, August 17, 2011

Beans two ways--A competition, of sorts


I know what you might be thinking.  Beans?  Really?  The musical fruit?  I know the associations that go along with beans.  But, I also know how delicious they are.  How nutritious they are.  And especially, how cheap they are!

I would say that my prior experience with beans has been rather limited.  I ate baked beans at many an occasion growing up, but beyond that, we didn't eat a lot of them.  Then, in walked my growing knowledge of nutrition and a smaller pocketbook (wait, smaller? How could it get any smaller than a college budget? No, not smaller, just more careful).  Once I knew I wanted to try some things with beans, I found lots of options.  I tried topping spaghetti with seasoned white beans.  Yum!  I added navy beans to a delicious roasted tomato pasta a la Ellie Krieger.  Finally, I made one of my favorites, black bean and sweet potato tacos.

Typically I have used canned beans, but for this experiment, I used a bag of dried black eyed peas.  Dang, they are thrifty.  

I used a whole bag of beans, about 2 cups dried, and soaked them in water overnight.  The next day they had plumped up considerably, but at this point you still have to cook them.  I looked online for some black eyed pea recipes.  I found two that caught my eye.

1.  The Pioneer Woman's Black Eyed Pea Dip
2.  The New York Times' Moroccan Black Eyed Peas (which I now cannot find the recipe for!)

I decided to try both simultaneously.  Dangerous, I know.

The Moroccan dish takes a lot of great seasonings--tomato, cumin, paprika, garlic, and onion.  I loved the delicious smell of these beans while they cooked.  It took about an hour for the peas to bulk up and for the sauce to thicken.  Again, the smell was heavenly.




The taste, unfortunately was not what I expected.  With all of those wonderful spices, I thought they would have more flavor.  But they weren't bad.  They just weren't great.  So I threw them in the fridge to add as a side dish throughout the week.

The dip, obviously, was a different story.  I mean, when you look at the ingredients, you just know you're going to like it.  Sour cream, cheese, salsa...the list goes on.  How bad could that be?

I didn't even measure anything for this dish.  I just used whatever beans were left and cooked them with a jalapeno.  Then I put them in an oven safe dish and smashed them (I would say there were probably two cans worth of beans if you bought them canned).  Then I grated some cheddar cheese, plopped on some sour cream and added a splash of salsa, salt and pepper.  Then I mixed it all together and baked it. 




 

Well, Pioneer Woman, you've done it again.  Damn you and your delicious recipes!!  Not really, I love you.  I do, and I'm glad you're going to have a Food Network Show.  I'm going to tape it.

I made this dip for mi familia when they came to visit--and honestly--I got about two bites.  So you know what I did?

I took those leftover Moroccan beans and made them into the dip, too.  Waste not, want not, that's what I always say.

Wednesday, August 31, 2011

Super Simple Pizza Dough--worth the wait!

by Leslie


You may have noticed that I like pizza.  In fact, all of us do.  Whenever discussing upcoming blog posts with my sisters, there are always several pizza recipes waiting in the wings.  Why do we love it so much?  I'm not sure, but I think it is because the options are limitless.  I found this pizza dough recipe on the My Baking Addiction blog.  She had adapted it from a book called Artisan Bread in Five Minutes a day, which I do not own, but which sounds divine.  It is now the base for my arsenal of pizza recipes, guaranteed to make a movie night even better.

 I had been in the market for a great pizza dough recipe because I feel that I am constantly buying dough or dough mixes.  One day when I had plenty of time, I gave this a whirl.  What did I have to lose?  It is relatively economical compared to dough you would purchase, and it is fresh and delicious!  You don't have anything to lose, either!

Start by putting your yeast, salt, honey, and olive oil with the warm water. Give it a short mix. 
Start adding your flour to the mixture until it is all incorporated.  The dough will be sticky.

Transfer dough into a large, lightly oiled vessel (had to use that word!).  

A lump of dough, just waiting to be formed.  Well, it will have to wait for two hours.

Perfectly risen dough.  Dang that looks good!  Now it just needs to be formed into loaves and baked!
Tomorrow I will share with you some really delectable things to do with this dough. Stop back for a visit!



No Knead Pizza Dough
Print this recipe
Adapted by Leslie from Artisan Bread in 5 minutes a day
Makes 4 - 1 lb loaves

Ingredients
2 ¾ cups lukewarm water
1 ½ tablespoons yeast (approx. 2 packets)
1 ½ tablespoons salt (I use kosher)
1 tablespoon honey
¼ cup extra virgin olive oil
6 ½ cups all purpose flour (I use half whole wheat)

Directions
1.  In the bowl of a stand mixer fitted with a dough hook or in a very large bowl, mix the yeast, salt, honey, and olive oil with the water.  Let it sit for a moment or two.  The mixture should produce small bubbles.
2.  Mix in the flour slowly.  If done in your stand mixer, there is no need to knead the dough, but if doing it by hand, you may have to incorporate the last bit of flour by hand.
3.  Turn the dough out into a large bowl that is lightly oiled.  Cover and let rest at room temperature for about two hours.  In that time, the dough should rise, and then collapse slightly in the center.  
4.  After that, you can use the dough immediately.  You can also refrigerate it in a lidded container (not airtight) for up to 12 days.  I also love to freeze this dough, let it thaw in the fridge and then set it out about an hour before baking.

Monday, August 29, 2011

Zucchini Bread (finally!)

By: Laura

Let me begin with a rather sad story; a few months ago, I planted my garden.  You may have caught my post about it.  In that garden I planted my favorite vegetable, zucchini (it's not the vegetable itself I like, it's the zucchini bread I love!)   This year I opted to buy a zucchini plant that was already grown a bit instead of the usual seeds.  I watched the plant take over the garden and each day looked with anticipation for that lovely squash to pop up.  And pop up they did, only this time, there was some mushy-ness going on: a whole lot of it.  My zucchini would only grow to be about five inches long and then gross rotting came into play.  I called my Grandma on the matter, only to find out that I had squash rot (literally the squash and vine rot, no solution)  There was no choice but to pull up the plant.  I did so with tears in my eyes because this year, I wouldn't get my bounty of zucchini to make my famous zucchini bread.

But, this story doesn't end all that badly because my Grandma came to the rescue by sending me three huge zucchini!  Bless you, Grandma.  So this Sunday, I got out the mini chopper, my Kitchen Aid mixer, and, of course, my zucchini and got to work.  Here is how the story ends...

Yum!

Begin with peeled zucchini and chop it up into pieces small enough to fit into your food processor.

When you don't have a food processor, (mine broke last year!) then simply take out your $3.99 food chopper and go to town.  (it takes a long time to get to town with this little guy, but it's much better than hand grating!) P.S.  sorry about the picture, I don't know what happened here.

Ready the dry ingredients: flour, soda, salt, baking powder, and cinnamon. 

Mix the eggs, sugar and oil

Get that batter creamy!

Add the chopped-to-perfection zucchini

Mix in the dry ingredients and there you have it!

Put the batter into 3 small pans or 2 large pans for one hour at 325 degrees.

And cut a slice of this moist, delicious bread. 



And that's how easy it is!  It's a great snack or perfect for breakfast on the go, so give it a try.  You can even do a chocolate version that I highly recommend. (I've included that recipe below).  

Zucchini Bread
Recipe courtesy of Grandma

3 eggs
1 cup oil (I use canola oil)
2 cups sugar
2 cups grated zucchini
1 tsp. vanilla

* Mix dry ingredients and add to the above batter
3 cups of flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. baking power

Bake one hour at 325 degrees. Grease pans with shortening and flour for easy removal.  Leave loafs in pans for a few minutes after baking before removing.


Chocolate Zucchini Bread
Recipe courtesy of Grandma

3 large eggs
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups zucchini, grated
1 cup nuts, optional 

* Mix dry ingredients and add to the above batter
2 cups of flour
6 T. cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
2/3 cup chocolate chips
2 tsp. flour

Preheat the oven to 350 degrees.  In a large mixing bowl combine eggs, oil, sugar, vanilla and zucchini.  Add the dry ingredients to the batter.  Stir only enough to blend in the dry ingredients.  In another bowl, coat the chocolate chips with the 2 tsp. of flour.  This helps to prevent them from sinking to the bottom of the pan.  Pour the batter into two generously greased and floured pans.  Bake for 60 - 70 minutes.  Cool in pans for 5-10 minutes.


Sunday, August 28, 2011

Organizing Your Recipes. Times have changed!

by:  Leslie



I am aware that the days of cute recipe boxes and cards are starting to be a thing of the past.  A lot of people my age don't have a "recipe box" to speak of, and that's fine.  Maybe they don't have many recipes to store, or maybe the ones they use they have memorized.

Today, though, I get a lot of my recipes online.  Whether they are from food blogs, websites, or the Food Network, digital recipes are where it's at right now.  In fact, I know that a lot of people started blogging to organize and catalog their recipes.

After a few too many close calls with my computer and flour explosions in the kitchen, I decided that it was time to stop using my computer as an oversized recipe card and get organized.

So, I got out my school supplies and made myself a little recipe binder.  I know it's not too creative, or very streamlined, but it works for me.  I haven't ruined my computer and my recipes are safe and easy to get to.

As you can see here, this recipe had been loved.  Now it is safe in its own protective cover.

I organized the recipes by category.  I also added a category called "entertaining" for out of the ordinary things, like choosing cheeses for a party.

Gotta use up those dividers that my lovely eighth grade students left behind.  It's amazing what they think of as trash!!

Finished product.  It may look like homework, but to me it's extra credit in the kitchen!


How do you organize your recipes?  Are you an all online person or are yours scattered around your kitchen cupboards (Grandma, I promise I'll help you organize them someday soon!)?  Share with us because we love to hear your ideas.  Who knows, maybe we'll start using them, too!

Thursday, August 25, 2011

Calling all Tomatoes: Salsa

By: Laura

   You might have noticed, due to Erin's recent post, that the Test Nest sisters are knee-deep in tomatoes.  Tis the season for 'em, so we've got some solutions for how to use them up.  One of those solutions is homemade salsa.
   This last weekend I trekked back home again to do some canning with my mom.  Now, if you have a friend, neighbor or relative who cans, I would recommend the buddy system because it goes much faster.  Also, don't be like me and shake in your boots every time you hear the word "canning", it's really not that hard and there are only a few things that you need to get the job done (and those tools can be used for years to come).  Now, get those glass jars out and get to it.  Here are the simple steps.


 To begin the process, wash off your tomaters and blanch them.  This simply means that you boil the tomatoes for 30 seconds and then put them in ice water.  Once you've done this, the peels come off of the tomatoes very easily.

 Next, remove the stems and cut the tomatoes into quarters, as seen below.

 Look at that chopping action, but wait, I'm just getting warmed up, literally.

 Here's the most dangerous (and hot) step in salsa making: cutting jalapenos.  This ain't no joke folks.  Check out the protective eye wear (yes, before this I got jalapeno juice in my eye. Ouch!) and the plastic gloves.  It is a must if you don't want to be tasting jalapeno on your hand throughout the day.  Believe me,  it's quite a jolt!

 Supreme chopping here people.  Remember what I said earlier, bring a friend to can.  This was the most time consuming part of the salsa making, but so worth it.  Isn't it beautiful?

 Once the spices and juices are added to the vegetables, then put the big pot of goodies on the stove to cook down for one and a half to two hours. If you want your salsa to be chunky, I would recommend straining the juices, which can also be canned and used for chili! Warning: salsa aromas will take over your home. (p.s. good thing)

 Get your lovely (sterilized) jars ready to be filled up with salsa.

 Heat up your canning lids on the stove top.

 Fill your jars with salsa (almost to the brim.), place your lids on top, and then screw on the rings.

Put your salsa in a hot water bath for 15 minutes. 

And then bask in the beauty and deliciousness you've created.

   Now, really, does it sound that bad?  No, not at all.  Canning is for anyone who is willing to give it a go.  The benefits are many, including the ability to eat garden fresh salsa in the dead of winter.  How bad can that be?  Have you been canning this year?  If so, what did you do?  I'll be sharing another canning experience later next week.  Be on the lookout. Check out the recipe for salsa below.

Garden Fresh Salsa
Recipe courtesy of Grandma
Makes 8 pints

16 cups tomatoes, peeled and quartered (About 14 tomatoes)
4 cups onions, chopped
1-2 cups jalapenos with seeds (if you like it hot) (I didn't use seeds and it was pretty mild)
2 1/2 cups white vinegar
1 cup sugar
1/2 pickling salt
3 t. garlic powder
1 1/2 T. chili powder
2 t. black pepper
2 T. cumin

Blend together together and cook for 1 1/2 to 2 hours uncovered.  Pour into jars and place into a hot water bath for 15 minutes.  


Monday, August 22, 2011

Pool Tour 2011!

Five years ago a few of my friends and I started one of our finest traditions, Pool Tour.  It is a day of swimming, biking, tanning, exploration and relaxation.  Early in my life here in Chicago, I found out that the Chicago Public pools were free.  I found this out, of course, in the dead of winter when sitting pool side was just a dream.  It was a cold Friday evening where a few of us were huddled up at Cal's in the Loop that Pool Tour was born.  There was a vision of biking to as many pools around Chicago as possible and deciding on which one we thought was the best.  The vision appeared the next summer with our first Pool Tour, and five years later Pool Tour is still as fun as it was the first year.  We don't really care which one is the best, but we prefer  the ones that let you wear you cycling bibs as swim trunks and play rambunctious games. 


Here is a new mini pool we discovered this year in Wrightwood Park.  It was three feet deep and we played a game that you might expect in such a pool.  "Guess what I'm Saying Underwater."  Totally fun.  We hit four pools this year, which was perfect.  Games of 500, Sharks and Minnows, and catch were in abundance.  As was the relaxing.  Here are James and Daphne relaxing poolside with a magazine that is oh so Pool Tour appropriate.
 
Look at all the excellent pool wear!

Our accidental route took us right past the Southport DQ just when everyone was starting to get hungry. 

Cookie dough Blizzard

Thanks to everyone that came out to Pool Tour this year and every year!  And for those of you that still need to experience the glory of Pool Tour.  We'll see you in 2012!

Saturday, August 20, 2011

Calling All Tomatoes: Tomato Gratin

Hello amigos.  Just this Thursday I experienced an ecstasy I thought was not possible.  Let me clarify, I like the flavor of tomato: tomato sauce, salsa, tomato sauce, but I must admit that I don't like to just eat a tomato.  I know, it is embarrassing (holla, Danni!). . .  Granted when they are ripe I like them better, but you don't see me running to the farmer's market to get a tomato so I can make a BLT.  That was until, Tomato Gratin.  Ms. Garten has done it again by creating a recipe with so much and flavor that I pulled a Betty Draper, buzz kill matron, and put a Mad Men season two episode, without a doubt the best season, on pause so we could fully enjoy.  So let me tell you how this all goes down.

"Sally go watch TV."  - Betty Draper

First you need an abundance of tomatoes.  Our CSA for the past two weeks guaranteed that.  Is your garden thriving right now?  Laura just pulled 41 tomatoes off her four plants, and now is the time where you go into work and your gardener co-workers bring in a big box of tomatoes that say "please take."  So if you don't have your own bounty, I advise to take those babies and make Tomato Gratin, see the recipe here.  

Tomato bounty!
Ina calls for plum tomatoes, but I had a few of regularly sized and a bunch of cherry tomatoes, so I used what I had.  No problem-o.

1. Cut up a french bread loaf into small squares.  Ina says cut the crust off, but this test nester is far to lazy for that and it didn't bother me at all that the crusts were on there.  In a warm skillet with oil, brown the bread squares over medium heat for about five minutes.

2.  Meanwhile mix the tomatoes, garlic, sugar, salt and pepper together.

Tomato prep

3.  Add the tomato mixture the bread, stirring occasionally for about five minutes. 

4.  Turn off heat and stir in the basil. I may have added too much.  I wouldn't know about that.

Oh yes.
5.  Spread into a baking pan and top with parmesan cheese.  I might have used too much.  I wouldn't know about that either. 

Parmesan-O!
5.  Bake for 35 minutes or until bubbly.

7.  Eat up!

I'm telling you folks, you won't believe how good this tastes.  Make good use of those tomatoes from your garden,  put tomatoes on your grocery/farmer's market list, or come over to Max and I's because we still have tomatoes and we are really into eating this, so we'll probably be making it again.

Stay tuned for more tomato uses.  Laura is making salsa and canning tomatoes today, so tomato posts will be a plenty!

Thursday, August 18, 2011

Patience in Parenting...Weaning

By: Laura

I've just washed my last nursing bra and stored it away for the next little babe that comes along.  It's really strange to put a regular bra back on, but also completely wonderful.  I feel lifted, so to speak, and more like a woman again.  I have yet to give up my nursing tank top though.  For some reason, I feel the need to wear it at night.  I feel assured by it, but my husband, I'm sure, could do without it.  Anyway, let's get to the subject at hand: weaning.
   Overall, I really felt that weaning wasn't nearly as hard as I thought it would be, but this may also be because Ella was ready to move on to other types of food.  As her first birthday approached, she was eating less and less from me and more and more table food, so I knew it was time to start the weaning process.
   About five weeks (5 feedings a day, 5 weeks to drop 'em) before her birthday, I dropped Ella's 1:00pm feeding.  I decided to use this feeding because Ella rarely wanted to eat much at this time.  The first day I didn't feed her, she had no problems and neither did I.  We were off to a good start.  For a week I dropped only this feeding and then on week two, I dropped the next feeding at 4:00 pm.  Both of these afternoon times worked well to drop because Ella could have a snack if need be.
    After dropping the second feeding, I called my Dr. to see if adding cows milk into Ella's diet would be okay.  His nurse said it would be fine, so I started giving Ella cows milk during her normal feeding times.  Next, I moved onto the mid-morning feeding (no complaints!), then I dropped her before bed feeding, and finally I dropped her morning feeding.  It was a breeze, and I didn't have much pain either.  I would get a little engorged, but nothing major.  I think the key was taking it slow.
   Ella is now fully relying on cow's milk and table food.  It feels so weird not to be feeding her anymore.  Sometimes I'm on an outing and think, ahhhh, I've got to get home to feed Ella, but then I chill and realize, there is milk at home with her and Dad.  What a relief.  It's freedom I haven't felt for nearly a year, but with that freedom comes some sadness.
    No longer do I get to feel that little girl wrapped up close to me or see her smiling face "come up for air" only to snuggle back in for more.  Yes, she can do the same with a bottle, but she's no little baby anymore.  She'd rather finish eating and get on the move.  So, even though freedom is lovely, just remember to treasure the moments you have with a little babe because before you know it, they're one and you're wondering what happened to the last few months.  Time flies mamas.  So enjoy and breastfeed for as long as you can.  Your baby is not the only one who will benefit from it.

Ella enjoying milk with some 1st birthday cake.

Taking a big gulp from her sippy cup.

Wednesday, August 17, 2011

Beans two ways--A competition, of sorts


I know what you might be thinking.  Beans?  Really?  The musical fruit?  I know the associations that go along with beans.  But, I also know how delicious they are.  How nutritious they are.  And especially, how cheap they are!

I would say that my prior experience with beans has been rather limited.  I ate baked beans at many an occasion growing up, but beyond that, we didn't eat a lot of them.  Then, in walked my growing knowledge of nutrition and a smaller pocketbook (wait, smaller? How could it get any smaller than a college budget? No, not smaller, just more careful).  Once I knew I wanted to try some things with beans, I found lots of options.  I tried topping spaghetti with seasoned white beans.  Yum!  I added navy beans to a delicious roasted tomato pasta a la Ellie Krieger.  Finally, I made one of my favorites, black bean and sweet potato tacos.

Typically I have used canned beans, but for this experiment, I used a bag of dried black eyed peas.  Dang, they are thrifty.  

I used a whole bag of beans, about 2 cups dried, and soaked them in water overnight.  The next day they had plumped up considerably, but at this point you still have to cook them.  I looked online for some black eyed pea recipes.  I found two that caught my eye.

1.  The Pioneer Woman's Black Eyed Pea Dip
2.  The New York Times' Moroccan Black Eyed Peas (which I now cannot find the recipe for!)

I decided to try both simultaneously.  Dangerous, I know.

The Moroccan dish takes a lot of great seasonings--tomato, cumin, paprika, garlic, and onion.  I loved the delicious smell of these beans while they cooked.  It took about an hour for the peas to bulk up and for the sauce to thicken.  Again, the smell was heavenly.




The taste, unfortunately was not what I expected.  With all of those wonderful spices, I thought they would have more flavor.  But they weren't bad.  They just weren't great.  So I threw them in the fridge to add as a side dish throughout the week.

The dip, obviously, was a different story.  I mean, when you look at the ingredients, you just know you're going to like it.  Sour cream, cheese, salsa...the list goes on.  How bad could that be?

I didn't even measure anything for this dish.  I just used whatever beans were left and cooked them with a jalapeno.  Then I put them in an oven safe dish and smashed them (I would say there were probably two cans worth of beans if you bought them canned).  Then I grated some cheddar cheese, plopped on some sour cream and added a splash of salsa, salt and pepper.  Then I mixed it all together and baked it. 




 

Well, Pioneer Woman, you've done it again.  Damn you and your delicious recipes!!  Not really, I love you.  I do, and I'm glad you're going to have a Food Network Show.  I'm going to tape it.

I made this dip for mi familia when they came to visit--and honestly--I got about two bites.  So you know what I did?

I took those leftover Moroccan beans and made them into the dip, too.  Waste not, want not, that's what I always say.