Fun Friday: To warm your heart and soul

10 Feb
We have had blizzard conditions for most of the day today, but we're warm and safe and all together.

We have had blizzard conditions for most of the day today, but we’re warm and safe and all together.

Today (Thursday, as I type this) was our first snow day of the school year, and tomorrow (Friday) will be our second. We had quite a storm today, with about a foot of snow falling throughout the day. It was cold and windy and snowy, but inside we had a lazy day for much of the day, and we were warm, safe and together, which is really what matters on a day like today.

I thought I’d take the opportunity to share some recipes with you for some nice, warm, delicious treats, since it’s so cold and snowy here. Even if it’s not snowy where you are, there’s nothing like something warm and delicious to warm your heart and soul in the winter months.

DIY crepes in both the regular and gluten free varieties.

DIY crepes in both the regular and gluten free varieties.

Early in the day we had crepes, which is one of our favorite special breakfasts. They are labor intensive, so we don’t do them often, but they’re so delicious when we do. They can be made gluten free, so we make both kinds. My husband does the majority of the cooking for these, but today I did the hot bananas with the maple-brown sugar sauce and Elizabeth made the scrambled eggs, so he had some help. We put out many filling options for our crepes: scrambled eggs, ham, bacon, cheese, peanut butter, Nutella or a Hershey’s chocolate spread, bananas, and today the maple-brown sugar bananas. Everyone can fill them as they wish.

The recipe we use is the same for both gluten free and not, but we use gluten free all-purpose flour for our gluten free crepes, specifically Bob’s Red Mill 1:1 All-Purpose Flour. This is the recipe we use:

Thanks to the New Betty Crocker Cookbook!

Thanks to the “New Betty Crocker Cookbook!”

Warm chocolate pudding is soothing on a sore throat, especially on a snowy day.

Warm chocolate pudding is soothing on a sore throat, especially on a snowy day.

Tonight, my youngest daughter requested homemade chocolate pudding, which is a relatively new recipe for us, but I have posted it on the blog before. You can find it here. She’s had a sore throat and cough, and prefers the pudding to be warm, which would soothe her throat. I didn’t have a sore throat myself, but that pudding sounded good to me too, especially on a day like today, so I obliged. Another warm and soothing recipe that I make often in the winter months is homemade hot chocolate. Although I didn’t make it today, I will re-share it here anyway, since it’s been a long time since I originally posted it. It’s an absolute favorite for my family.

Finally, I had some great new articles in this week’s paper to share with you too, and they will warm your heart and soul also. You can find my latest feature from this week’s Providence Journal here, about Rachel’s Sugar Shop in Cranston. She’s got lots of great Valentine’s Day treats on deck, and she does amazing wedding, birthday and all kinds of occasion cakes, so stop by and see her if you’re local.

I have lots of stories in this week’s Cranston Herald, but this one about a family who immigrated to the United States is one of my favorites, especially with all that is in the news currently about immigration to America. I also loved doing this one about Janet Tanury, the owner of Botticelli’s, which is a local store whose tagline is “Generous clothing for the curvaceous woman.” Janet is working hard to make plus-size shopping a whole new experience for women of all ages, especially when it comes to formal wear, and her shop is wonderful, as is she. If you have a prom or formal event on the horizon, stop in and visit her in North Providence, RI or visit her website here. She’s hosting a special prom shopping event on President’s Day from 10-5pm.

You can view all of this week’s Cranston Herald stories by visiting their website, and there you will see all of my work for this week. It’s certainly been a busy one!

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What’s for Dinner Wednesday: Two weeks of meals and a new recipe for you

8 Feb
This was a recipe we tried out a couple months back and loved, so we put it on the list again this menu cycle.

This was a recipe we tried out a couple months back and loved, so we put it on the list again this menu cycle.

The weeks are flying by! Today I have a two week menu for you, and a new recipe that we recently tried, loved for Loaded Baked Potato Soup, and therefore, just made again. In fact, it is my lunch today, left over from last night’s dinner, as I write. I know that I mentioned last time that I love the Skinnytaste blog, and although I don’t usually share from the same spot so many times in a row, I’m going to have to make an exception in today’s post, which really shares more than one new recipe with you. Thanks to Gina for making such delicious healthy recipes!

Without further ado, here is two weeks of menu inspiration for you.

Sunday (Superbowl): Don’s Chili, Teriyaki Wings, Buffalo Chicken Dip, and Baked Zucchini Rounds with Marinara (her recipe calls for sticks) Here is an alternate recipe for Baked Zucchini Fries from our lunch at the White House that we also love.

Sticks or rounds, using gluten free bread crumbs, these are a favorite treat at our house.

Sticks or rounds, using gluten free bread crumbs, these are a favorite treat at our house.

Monday: Baked Potato Soup from the Skinnytaste Blog. You can see her recipe here, which also calls for the addition of sour cream as a topping option. We did use turkey bacon on ours.

Tuesday: Hot Dogs and Potato Puffs (Mom’s out on this night, this is NOT my favorite dinner. At least the hot dogs are turkey hot dogs! And there is at least one of my kids who is of the belief that Potato Puffs aka Tater Tots, are a root vegetable. That’s another issue for another day.)

Wednesday: Paninis

Thursday: Steak Lettuce Tacos I shared this recipe on my last two weeks of meals post. I won’t say whose recipe this is…any guesses? Click the link and see!

Friday: Homemade pizzas (This and Nachos are often our go-to Friday night meals.)

Saturday: Chicken nuggets and mac and cheese (all gluten free) not homemade, tonight is a kids’ night in, parents’ night out for a 7:30 theater show, something we very rarely ever get to do, and we have a final end of season basketball game until 5:30, so desperate times call for desperate measures! This is probably one of their favorite meals when it comes to the not-good-for-you kind of meals, but this is real life. It’s not all good for us all the time. The mac and cheese is a white cheese, organic kind, and the nuggets are better than some we have found, as good as we can get in a frozen, breaded, gluten free tenderloin. And to boot, I have no idea what or where we parents are even are eating, given our time crunch. So there’s that.

Sunday: Baked chicken dinner, a Sunday favorite of ours which uses one of my favorite Pampered Chef  bakeware items.

Monday: Chicken, veggie and rice soup (homemade, gluten free with white rice)

Tuesday: Tacos

Wednesday: Pasta with meatballs

Thursday: Leftovers

Friday: First night of school vacation week, so dinner is currently TBA

Fun Friday: Breakfast cookies with peanut butter, banana and granola

3 Feb
I ended up making these two weeks in a row, and the second week I doubled the recipe.

I ended up making these two weeks in a row, and the second week I doubled the recipe.

ORIGINALLY POSTED APRIL 24, 2015

*Since originally posting this, I have made the recipe several times. Recently however, I decided to make them even though we did not have any granola on hand. Instead, I substituted a combination of gluten free oats, chocolate chips, and dried cranberries for the granola and they turned out great. Additionally, since we now have a member of our family who eats gluten free, so our all-purpose flour was Bob’s Red Mill 1:1 Gluten Free Flour.*

One afternoon I was scoping the internet, looking for a good after school snack to leave for my kids when I went to work that day. I found a recipe for “Breakfast Cookies with Peanut Butter, Banana and Chocolate Granola” from the Taste and Tell blog. I had everything for it except the chocolate granola, but I had plain granola and chocolate chips. I decided to modify the recipe to work for the ingredients I had.

These are hearty cookies, perfect for an after school snack, and definitely perfect for breakfast on the run. My oldest daughter gets on the school bus by 7:00 am and can’t stomach a whole lot that early in the morning, but she’d take two of these in a bag with her each morning for when she did start to get hungry later on. Our school system has been inundated with hours and hours of PARCC standardized testing, and it often takes place first thing in the morning, so the last thing I wanted was a kid taking two or three hours of testing on an empty stomach every day. These cookies were definitely the right answer  to that problem.

My husband takes breakfast to go every day also, and these were a nice change of pace from a bagel, yogurt, oatmeal or cereal, which he usually eats, and if he wanted, he could save them for a snack later in the day when he’s working after school gets out.

These were such a hit, I made them again the following week, and I doubled the recipe to make twice as many. This time, when I opened the box of granola, it was a cinnamon raisin variety rather than just plain granola, but I gave it a try. Even my daughter who doesn’t like raisins, ate them without even noticing they were in there. I think it was the chocolate chips that saved the day that time.

As we’re finishing up our spring break now, we’re heading back into several more weeks of testing when we go back to school, for both NECAP and PARCC, so I’ll be whipping up a couple more batches of these cookies. I’ve been tempted to make enough to freeze, but so far there’s never been any extras left to freeze!

I hope you’ll give them a try and pay a visit to the Taste and Tell blog! Here is her recipe, along with my ingredient modification instructions.

INGREDIENTS

1/2 cup natural creamy peanut butter (I used Skippy Reduced Fat creamy peanut butter.)

1/2 cup mashed overripe banana (about one medium banana)

1/2 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla extract

1-1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 tsp. salt

2 cups Cascadian Farms Chocolate Lover’s Granola (I used 1 cup plain granola and one cup chocolate chips)

DIRECTIONS

1) Preheat the oven to 375 F. Line two baking sheets with parchment paper.

2) In a bowl, or the bowl of a stand mixer, combine the peanut butter, banana and brown sugar and beat until light and fluffy, 2-3 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as necessary.

3) In another bowl, combine the flour, baking soda, and salt. Stir into the creamed mixture. Stir in the granola.

4) Form balls of dough, about 3 tablespoons each. Place at least 2 inches apart on the prepared baking sheets. Use the bottom of a measuring cup to slightly flatten each ball of dough.

5) Bake until the cookies are just set, about ten minutes. (Do not over bake or the cookies will dry out.)

What’s for Dinner Wednesday: Skinnytaste Grilled Steak Lettuce Tacos

1 Feb
Another all thumbs-up meal at our house!

Another all thumbs-up meal at our house!

Recently, we tried out a new dinner meal and I wanted to share it with you today. It was not difficult to make, and everyone liked it, which doesn’t always happen, and I’m about to put it into the rotation again when we do our next two weeks of meals.

The Skinnytaste blog is one of my go-to sites. I love her recipes, I love that they’re healthy and delicious, they have nutrition facts and  Weight Watchers points attached to them for those who need them, and I get lots and lots of menu ideas from her. I have sworn off getting any new cookbooks because of space constraints, but if I were to break my own promise to myself, her cookbook would be the first one I’d buy.

Our family of five does really well when we can pick and choose what we'd like on our plates, all from one meal option.

Our family of five does really well when we can pick and choose what we’d like on our plates, all from one meal option.

This recipe came across someone’s radar, I can’t remember whose, but we put it on the list of recipes to try, and one of the reasons that I liked it is that we do well with meals and recipes where people can choose what they like or don’t like, but there is something for everyone at the table. This was one of those meals. We have one person who doesn’t love the steak, but loaded up her lettuce wrap with all the veggies. We have another person who doesn’t love the veggies but ate the steak, and we threw a bowl of cucumbers into the a la carte options because she likes them, and she ate those on the side. Everyone had something to love on their plate, and some of us just loved it all.

For our purposes, we used sandwich steaks for the meal, which are budget-friendly, but you can see Gina’s recipe here, and use the grilled sirloin steaks she recommends as well. I hope you’ll give this recipe a try, and while you’re on the Skinnytaste site, be sure to check out Gina’s other recipes. I’m sure you’ll find them as wonderful as I always do!

 

It was a banner day!

30 Jan
My very first piece for the Providence Journal's Food section!

My very first piece for the Providence Journal’s Food section!

Last Wednesday was an exciting day for me, and I’m so happy to be able to share the excitement with you!

I have been working very hard over the past month or so on some great projects. Recently, I was asked to be a freelance contributor for our state newspaper, The Providence Journal. Specifically, I have been asked to write for their Food section. I have been a fan of this section for a long time now, and in past years both of my grandmothers’ recipes have been featured in it, as have my daughters’ accomplishments in various cooking competitions. The section contains great recipes, restaurant reviews and features, as well as tips and tricks for your kitchen cooking adventures, and I am so thrilled to be a part of it.

On Wednesday, my first piece, “Vive la France at Cranston’s Caffe Bon-Ami” appeared on the front page of the section. You can read the feature here. I’m so proud of this piece, and if you’re local, I highly encourage to pay a visit to Malcolm over at Caffe Bon-Ami, you’ll be glad you did! If you’re not within driving distance, be sure to check out his Facebook page!

This was such a fun project to work on!

This was such a fun project to work on!

As if that wasn’t exciting enough, I also recently agreed to take on a different sort of project for the Beacon Communications newspapers I have worked for, the Cranston Herald, the Johnston SunRise and the Warwick Beacon. I volunteered to take on this month’s special RhodyLife section, which was a bridal feature. I visited local bridal gown vendors, I spoke to brides, photographers, bakers, and explored local and widespread wedding trends. I interviewed a friend who had recently had a Harry Potter themed wedding, and their wedding story was featured in the section, front and center, so I was thrilled to see her smiling face, alongside her husband, when I opened up my paper Wednesday morning. You can read my three wedding articles here, here and here.

All in all, it was a banner day!

What’s for Dinner Wednesday: Two weeks of meals and a new recipe

25 Jan
Last time around, we utilized our crock pot three times in one week!

Last time around, we utilized our crock pot three times in one week!

It’s hard to believe another whole month has passed! It seems like I was just posting Christmas cookie recipes, but yet here we are in the final stretch of January!

It’s been a couple of weeks, and I have our Two Weeks of Meals for you, but I also have a new crock pot recipe for you that we tried out in the last round of meals. It was new, so I didn’t post the recipe last time, until we tried it. I promised to post it if it was good, and sure enough, it got all thumbs up from all five of us. It’s rare to find one thing that all of us like, especially with a picky eater and another eater who will eat very little meat, and this was beef to boot, so that’s a feat in itself.

The recipe we tried out is called Slow Cooker Mongolian Beef, and you can find it on the Recipe Critic’s site by clicking here. It was quick to prepare, easy because it was cooking while we were gone, and delicious! We used stew meat instead of flank steak and it was delicious.

Be sure to visit the Recipe Critic's site to try out her slow cooker Mongolian Beef recipe!

Be sure to visit the Recipe Critic’s site to try out her slow cooker Mongolian Beef recipe!

Without further ado, here is our two weeks of meals for you and links to the recipes I have posted in years past. I hope it helps you to plan your own budget-friendly meals for the next couple of weeks!

Saturday: Marinated London Broil with mushrooms and onions, with vegetables and red potatoes with fresh rosemary and olive oil

Sunday: Chicken stuffed with herbed cream cheese and broccoli with rice pilaf

Monday: Chicken Marsala over white rice

Tuesday: Pasta with tuna sauce

Wednesday: Leftovers

Thursday: Pork chops and homemade applesauce with broccoli and cauliflower

Friday: Homemade Pizzas (Hawaiian, Margherita, and BBQ chicken) and salad

Saturday: BBQ chicken breasts on the bone, on the grill and sugar snap peas

Sunday: Chicken Parmesan and pasta with salad

Monday: Beef Stir Fry with sweet and sour sauce and Asian vegetable mix

Tuesday: Ravioli with shrimp and tomatoes in a garlic and oil sauce

Wednesday: Pastena Soup and salad

Thursday: Breakfast for dinner

Friday: Nachos

Monday Musings: Marching Every Day

23 Jan

This past Saturday was one of the largest peaceful protests in US history. Men, women and children showed up all across the globe, in every state and on every continent by the thousands, by the millions, to demonstrate their desire for women’s rights for equal treatment, for equal pay, for equal opportunity for jobs, for their reproductive and healthcare rights, and for so much more.  They marched against the election of a president who speaks sexually in on-camera interviews about his own daughter, who speaks out about sexually assaulting women and being proud of it, and who in my own personal opinion, has many more issues than I could possibly ever list here.

We couldn’t march Saturday. We were five people split in about eight directions that day, and when I originally saw the date and saw the conflicts, I knew we couldn’t be there. At the time of the actual demonstrations, I couldn’t even really watch because we were in and out all day, although I caught snip-its of the marches that were taking places all over the world, and I was so pleased, so proud of what I saw.

However, I didn’t really think twice about the fact that we couldn’t march with the others on this one day, because I know for a fact, that we in our house, march every day. Every single day we as adults and our children are marching for equal treatment, equal rights and equal opportunity for girls and for women.

“Hey sweetheart….are you a good girl? If you are, you’ll go get me a coffee. I like it black.”

“I really wish you were a boy. Things would be so much less complicated.”

“You can’t use that logo on your project. Most girls won’t know a sports logo when they see it.”

We’re marching every single day against treatment like that, happening right now to our kids, statements like that, requests like that that they’ve all heard spoken directly to them.

We’re marching to make sure our daughters know that it’s unacceptable to be treated like that and to make sure that they know that we could never cast a vote for someone who condones such treatment either; we could never do that to our daughters or to anyone else’s daughters either. We march every day to protect them all.

Every. Single. Day.

We are marching for other people’s daughters that haven’t heard those things yet, and our daughters are standing up to those requests and statements, advocating for themselves and for others who will come after them.

“You can’t speak that way to our daughter. Ever. It’s not okay.”

“I marched up there and I told him that I can too use that logo, that girls understand sports just as much as boys do.”

Our girls are taking risks others are afraid to take, or will only take if they are surrounded by other girls. They want to excel in a world that contains both women and men.

“There are only two other girls in my computer science class. I’m trying to get some more to take the class next year.”

“There’s only one girl in my friend’s engineering class. I’m so proud of her for sticking with it, she really loves it.”

“I’m the only girl in this robotics class. I don’t care, I love it.”

“Only one girl took the six week technology class, all of the other students were boys.”

Marching day in and day out.

“Why do you want to do that kind of class? That’s for girls.”

“The girls will have to choose between the dance and the sporting event. We’ll give them a shirt from the game though, if they choose to go to the dance.”

Each day we, all five of us, get up, we show up, we fight the fights some people know about, and we fight fights no one knows about. We make a difference for those who don’t think a difference needs to be made, because we know better. We live the life. We march and every battle we fight and win is a battle that hopefully no one else will have to fight.

We do it for our girls.

We do it for yours.

We do it for the ones who are coming after ours, paving the way for them, even though they don’t realize it.

We march for those who can’t.

We march for those who won’t.

We march for those who think they don’t have to.

We march for those who came before us.

And, we march so that some day those girls who come after us, won’t have to.

It's a long road ahead, and there will be bumps for sure, but we will keep marching, day in and day out.

It’s a long road ahead, and there will be bumps for sure, but we will keep marching, day in and day out.