Family Bites

Loving Pinterest

              

This is deviating slightly from the normal content I usually write about, but I'm wondering if you're on Pinterest?  Yet another social networking sight, this one allows you to bookmark and categorize images that you find inspiring, whether it's a home decor photo, something you might like to wear, a new hair style, fun stuff for the kids, and even beautiful food.

You can add a "Pin it" button to your bookmarks bar (if you're on a Mac, but I'm sure there's an equivalent for PC users) and every time you see a photo you love you can add it to your collection.

You can follow people so if you're on, let me know!  You can follow me here (I haven't done much following myself yet, but I'm getting there):

 http://pinterest.com/jannisescott/

The above photo (from http://lifelovepaper.typepad.com/) is just one of the things I spotted that I love.  

Who wouldn't want to own one of those? 

 

I'm Sorry Chocolate Chip Cookies

I think I've been a grumpy mommy lately.  Actually, I know I have.  I'm not normally the bad-tempered sort, so I'm attributing my behaviour to my busy days of late.  

More work days than usual, combined with new projects, new freelance work (yippee!), March Break, broken fingers resulting in full arm casts rendering one child less capable then before, hockey for one, hockey for the other, a new job for Rob, homework for the kids, more work for me, a dog that needs walking, lots of company, sleepless nights (note: daylight savings wrecks havoc on me), and so on.  

Don't worry, this isn't a pity party for one.  I love almost everything mentioned above, but I do acknowledge now that the busy months are taking their toll on my pleasantness.  And when I'm busy, and a little overwhelmed, it's natural for me to want to bake to soothe my soul (so logical to add more to my to-do list, I know!).

But this time I needed to bake for the boys, and not me.  Something to remind them that their cheery mom still lives within, and to apologize for being a wee bit huffy lately. The kids are both very sensitive to my cantankerous ways, and I'm positive that if we can say I love you with food, then we can certainly also say I'm sorry. So, I am.  With cookies.  Warm from the oven, wrapped in parchment and tucked into the lunchbox with a note.  

 Whole Grain Chocolate Chip Cookies, adapted from Orangette

A few notes: 

• This recipe comes from the book Good to the Grain.  If you're interested in whole grain baking, this is an excellent resource.
• Although I love dark chocolate, I like to use milk chocolate in this recipe.  I think it pairs nicely with the wheat-y taste of the cookies.
• I use whole wheat pastry flour as I find it to be the best substitute for all-purpose flour.  The original recipe uses the regular whole wheat flour variety, so please feel free to do so.

Recipe:

• 3 cups whole wheat pastry flour (see note above)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup cold butter, cut into cubes
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk chocolate chips

Method:

Combine the flour, baking powder, baking soda and salt in a mixing bowl and set aside.

Place the sugars and butter in the bowl of an electric mixer and cream together on the lowest speed for 2 minutes or until well combined.  Add the eggs, one at time, mixing well between each addition.  Scrape down the sides of the bowl, add the vanilla and blend together. 

Slowly add in the flour mixture, beating until just combined.  Remove the bowl from the mixer, pour in the chocolate chips and stir together with a spatula. 

Drop large dollops of batter (approx. 3 tablespoons) onto a cookie sheet and cover with plastic wrap.  Refrigerate for minimum one hour.

Preheat oven to 350 degrees.  Bake cookies for 18 minutes, rotating the pans half way through.  Allow to cool and eat while warm if possible.

Quinoa Salad with Apples, Walnuts and Aged Cheddar

Of all the items on our meal plan this week, it was this salad that garnered the most interest.  There were requests for recipes via email and in the comments, and I'm happy to oblige.

It's nothing more than a simple pairing of whole grains, crisp apple, toasted walnuts, crunchy celery and aged cheddar.  Then it's lightly enhanced with a maple vinaigrette.

It's a perfect meal on it's own, or paired with some roasted chicken or bruschetta. The quinoa can be made in advance which is a great time saver.  I like to make mine in the morning before work, while I'm putting together breakfast, and then I only have to add in a few things when I get home.  

And for those who are wondering if my kids really eat this, they honestly do.  I wouldn't say it ranks in their top five favourite foods, but they eat it despite Jack's aversion to nuts and Ben's dislike for cheese (unless it's melted of course).  Oh, and they both "can't stand" salad dressing, but the maple one here made the cut this week.

Quinoa Salad with Apples, Walnuts and Aged Cheddar

• 1 cup quinoa
• 2 cups water
• 1 teaspoon kosher salt
• 1 apple, cored and diced (used a crunchy variety)
• 3 celery stalks, trimmed and sliced on a bias
• 1/2 cup chopped walnuts (toasting is optional)
• 2/3 cup aged cheddar cheese, diced
• 1 tablespoon cider vinegar
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• salt and pepper, to taste

Combine the quinoa, water and salt in a small saucepan and bring to a boil.  Cover with a lid and reduce heat to a simmer.  Allow to cook for 15 minutes.  Remove from the stove and fluff with a fork.  Set aside and allow to cool.

In a small bowl whisk together the cider vinegar, maple syrup and Dijon mustard.  Slowly drizzle in the olive oil, while continuously whisking.  Set aside.

If toasting the walnuts, place them in a skillet set over medium high heat and cook for 5-10 minutes or until fragrant.  Shake the pan around a few times to toast all sides.

In a large bowl combine the quinoa, apples, celery, walnuts and cheese.  Drizzle the dressing over top and toss to stir everything together.  Season with salt and pepper and serve.

 

 

Your Grocery Bill is Going Up!

If you've been following the news in the past few weeks, I'm sure you've seen the glaring headlines that inform us about the upcoming rise in food prices.  I've seen it on TV, heard it on the radio, and now I'm reading about it in my morning paper.

This past Tuesday, the Globe and Mail published an article in the money section on the impending increase of grocery store prices.  To be perfectly honest, I typically leave that area of the news to Rob.  I try to wake up in the morning, but those articles often have the reverse affect on me.  But the slices of bread that accompanied the words "Lettuce up 45%" caught my attention this week.

In brief, here is some of what the article had to say:

• Prices of everything from bread to vegetables and meat are going to climb as companies pass on soaring commodity prices to the consumer.
• Incomes aren't expected to rise with the price of food.
• The price of sugar reached a 29 year high.
• Overall prices will rise 3 to 8 percent in the coming year.
• Fresh vegetables are up 7.4% from the same time last year.
• Fresh and frozen meats are up 4 %.
• Households that consume a lot of bread and meats should consider changing the types of foods they buy.
• Legumes and rice will be a better deal than meat and bread.

It sounds somewhat grim.  But the last two points are the ones I really want to focus on.  

• To beat the prices we should consider changing the types of foods we buy.
• Legumes and rice will be a better deal than meat and bread.

Those are both glass-half-full statements if I ever saw them.  Many of us need to change some of the types of foods we eat anyways, and legumes and rice are so good for us, that if they're going to be the most economical option for our dinner plates, it's a bonus to both our wallets and our bodies. And to quote Charlie Sheen (the only time I'll do that, I promise) it's a "winning" idea.

And let's not forget about beans.  As I've mentioned before, beans keep my very hungry boys well fed. They're also an excellent source of protein and many much needed vitamins. And they're cheap.  Really, really cheap. The last bag I bought cost $2.09.  That will feed my family three meals.  Awesome, don't you think. So, wouldn't it make sense to add more of these, in addition to the legumes and rice, to our weekly meal plan?

In addition to changing some of what we eat, we also need to be aware of how we shop, and knowing your prices is the key to savings.  

• Just because something is on sale doesn't mean it's the best price.  Don't assume that the lower end store will sell the least expensive items (the rice in the above picture costs $5.99/bag at Loblaws.  I picked mine up at Whole Foods for $3.49).
• When items are on sale stock up.  Don't buy 1 or 2 extra, but buy as many extra as your home can hold.
• Consider buying online.  Grains, nuts and beans are great options.  Remove the middle man from the equation and purchase directly from the supplier.
• Shop directly from your farmer or market.  Keep our of the supermarkets as often as you can.

How about you?  Are you concerned about the rise of food prices?  Will you shop differently?  Will you eat differently?  Let's discuss.

 

Buttermilk Bacon Biscuits with Maple Butter

I know you need to eat these about as much as we need to get more snow, but I'm sharing them with you because you're going to want them.  Without a doubt.  

These biscuits are just about the best of breakfast all combined into one.  Which is exactly why I came up with them.  I'm hosting a brunch in a few weeks time, and I've decided to test a bunch of new goodies for the day.  It'll be Ben's eleventh birthday, and he loves, loves, loves bacon.  I need a non-messy way to serve him his pork that day, without slapping a pile of pig on a plate, if you know what I mean.  

Now, while they sound perfectly delicious on their own (and really, they are) the icing on the cake - or biscuit - comes in the form of the maple butter that I heavily applied to the baked good.  That's right....think warm buttery and flaky biscuits, peppered with crispy bacon pieces and slathered with a slightly sweet maple butter.  Like I said, all that's good about breakfast together in one little bite.

I've heard the weather man is calling for snow this week.  We don't need it, like we don't really need these biscuits, but we're getting it anyways, so I say go ahead and make these.  I promise, your secret will be safe with me.

Buttermilk Bacon Biscuits with Maple Butter

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup plus 2 tablespoons buttermilk
• 1/2 cup butter, frozen and grated
• 8 slices bacon, cooked, cooled and minced

Maple Butter

• 1/2 cup butter, unsalted
• 1/4 cup pure maple syrup

Preheat the oven to 425.

Combine the flour, baking powder, salt and pepper in a medium-sized bowl and whisk together.  Set aside.

Grate the butter on a box grater, and toss it with the flour mixture to create a meal texture.  Pour in the milk and sprinkle with the bacon, and mix together with the end of a wooden spoon until a soft dough forms.

Using an ice cream scoop, or a large spoon, drop biscuits (approximately 8-10) onto a parchment-lined baking sheet.  Bake for 20 minutes.  Remove from oven and allow to cool.

 

 

What's for Dinner? Meal Planning Monday

Happy Monday! And Happy Spring! March Break is over, and now we are back to our weekly routine today, which includes a return to meal planning, of course. 

Last week's meals were all over the map and meal planning wasn't very effective. The week included a not-dinner supper for the kids and I one night, and food for eight on another. We've also had company for dinner five of the last eight nights.  It's been fun, but we are ready to return to our normal. 

Here's what we are eating this week. How about you? Are you injecting a little more "Spring" into your meals or are you still eating like it's winter?

Monday:: Pea and pecorino risotto, salad, baguette

Tuesday:: Split yellow pea and sausage stew, salad

Wednesday:: Pasta with bolognese 

Thursday:: Roast chicken, quinoa and apple salad

Friday:: Potato pizza topped with arugula 

Kitchen Idea: Storing Lettuce

Like lemons, limes and garlic, lettuce is one of those foods that I will always purchase, regard less of the season.  We eat salad almost every night with our dinner, and I can't imagine only doing so in the months that I have access to a local or Canadian variety.  

But buying lettuce in March also ensures that I can be paying close to $3 per head. In July the same leafy greens are usually $.69, which means that my winter salads are far pricier to make. And with all food prices on the rise these days - Loblaw Companies (and all the stores under their banner) will be raising their prices by 5% April 1 - I want to make sure I get the most bang for my buck.

This is why I store my lettuce for minimum waste, and make certain the leaves stay crispy and green for at least a week after purchase, meaning I can buy more than one head at a time, saving me mid-week trips to the market/store.  

Because you know those gases prices aren't too low these days, either.

Before washing your lettuce, remove the bottom stem.

Place the entire head in a colander, and rinse well with cold water.

Shake off the lettuce leaves but don't dry them.  Lay them flat on some paper kitchen towels.

Roll the towels up into a cylinder shape.  Don't cover the top and bottom of the tubes so the lettuce can breathe a little.

Place the tubes (one per head of lettuce) into an eco-friendly compost bag, close it up and store in the fridge. Pull out the tubes as needed for your salad.

Rainbow Mini Meringues in a Pot of Gold

We don't usually go all out for St. Patrick's Day.  More often than not it falls over our Spring Break, and other fun things are happening which keep us from celebrating our heritage.  Between Rob and I we are in fact quite Irish. His grandparents came from the Emerald Isle, as did a handful of my great grandparents. Ben sports a red-ish hue to his hair and freckles aplenty, which can only come from that ancestral line, I'm sure. 

Now, while I'm not that interested in celebrating the day of green, I do confess to being quite smitten with all things rainbow these days.  I love seeing it in food and gift wrapping and think it was makes the most ordinary items so much more fun.  Case in point with Jackson's rainbow birthday cake earlier this year.  

All of this to say that it was rainbow colours that inspired this treat, more than St. Patrick's Day itself.  But since the holiday does fall on this Thursday, and your kids might be looking for something fun and easy to make to stave off boredom, it seemed like the perfect time to share this with you.

Mini meringues.  Perhaps the easiest and sweetest little cookie you can make. There are three ingredients required, all of which I'm pretty sure you have in stock in your kitchen, and as long as you have a hand or electric mixer you are in business.  I do use a little vanilla powder in my recipe, but it's certainly not essential.  Vanilla extract would work just as well, but neither is fine too.  

Once the meringue is whipped up, divide it into as many bowls as colours you have, tint it slightly, pipe the mixture onto a baking sheet, or scoop out small amounts with a spoon, and bake for 90 minutes.  While the cookies are cooking paint a small plant pot or container shimmery gold and you have a celebratory vessel for your little sweets.  And when it's served it a fun and pretty way, it's so much more fun to eat.

My little freckle-faced boy, his brother and I are skipping town for a few days to go and relax.  We've stockpiled new books, a few movies, chess, Risk and a few other goodies to keep us busy.  We plan on getting in some hiking and swimming (indoor of course) and will return on Wednesday.  See you then!

 

Rainbow Mini Meringues

• 4 large egg whites, approximately 1/2 cup
• 1 cup of sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla powder 
• Gel paste food colouring

Preheat the oven to 175 degrees and line two baking sheets with parchment paper.

Set a pot of water over medium high heat and cover the pot with a heat-proof bowl.  Bring the water to a boil and place the egg whites and sugar inside.  Whisk lightly over the heat until the sugar has dissolved.  Add the salt and transfer the mixture to the bowl of an electric mixer (or use a hand mixer at this point).

Beat the eggs on medium-high speed until stiff peaks forms, approximately ten minutes.  Add the vanilla powder and continue beating until well incorporated.  

Divide the mixture among six bowls and tint with desired colours.  Spoon each colour into a disposable piping bag fitted with your desired tips (I used round and star) and pipe out 1" shapes that sit about 1" high.  

When the baking sheets are filled with meringue cookies bake for 90 minutes, turn the sheets halfway through the cooking process.

Allow to cool completely before removing from the pan.

 

 

Good Food Fast: Mushroom, Leek and Cheddar Bruschetta

Without intending to do so, I've created an unofficial dinner theme here at Family Bites this month; good food fast. 

It started with pasta e ceci soup, followed up by the pinto bean and bacon hash, potato nachos, beer can chicken and now the bruscetta.  

Cook up a few veggies loafing around in the fridge, spread over some crusty bread, top with a bit of cheese and bake. Serve alongside a simple green salad and dinner is served.  For the record, I have yet to make a veggie based bruschetta that my boys enjoy so their version usually involves some pizza sauce and a slice of ham or leftover chicken breast, but either way it's just as quick as this one.  

Simple dinners don't have to mean that everyone in the house eats the same thing. We're all different, we all have different tastes, and as a somewhat reformed picky eater I can certainly empathize with those who don't want to eat mushrooms (or, ahem, tomatoes). For a more time consuming meal you can even cook up a bruschetta bar and let everyone assemble their own meal.  Or just make a veggie bruschetta for you and pizza bruschetta for the kids.

Either way the food will hit the table quickly, you will all be eating together, and it'll be so very good. 

Mushroom, Leek and Cheddar Bruschetta

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound mushrooms, cleaned and sliced
• 1 leek, washed and sliced
• 2 cloves garlic, peeled and minced
• Fresh or dried thyme leaves
• Fresh or dried rosemary
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste
• 4 slices of crusty bread
• 1/4 cup grated cheddar cheese

Preheat oven to 350 degrees.

Place the butter and olive oil in a skillet set over medium heat.  Once the butter had melted, add the leeks and garlic and saute until softened.  

Add the thyme and rosemary and combine well.  Add the mushrooms and cook for approximately 10 minutes, or until the mushrooms are cooked through.  

Add the vinegar and season with salt and pepper.  Scoop onto slices of crusty bread, top each with 1/ 4 of the grated cheese and bake for 5 minutes, or until the cheese has melted.

 

Anything-But-Boring Bran Muffins

In the week that's passed, since I was last here with a recipe, I've had the stomach flu come and go.  Ben has broken a finger, resulting in a three-hour wait at the hospital with two rather impatient boys.  We've embarked on watching The Lord of the Rings Trilogy, I finished reading a great book and started another.  The kids have played hockey five times, the dog has been walked no less than twelve and I managed to clean my freezer and all my kitchen cupboards.  I also made bran muffins. 

I can't remember the last time I made a plain bran muffin.  Not blueberry bran, or banana bran, just plain old bran. It's been years I think.  But I was drawn to the simplicity of these, as I was just dipping my toes back into the food waters, post sickness, and I didn't want anything too complicated on my plate.  They were assembled quickly, and easily, and baked to a perfect golden brown, with the slightest hint of crisp on the tops and sides.

The boys, all three of them, loved these muffins.  Rob couldn't quite believe they were plain bran ("there must be something else in them"), and Jackson came home from school and declared "Those muffins were SO good".

And see the little glass jar above?  This is my answer to the litter-less lunch policy at school.  I baked the muffins right in the jar (I didn't invent this concept, it's been done many times before), popped a lid on them and put them in the lunchbox.  Eco-friendly, easy and already packaged.  I wouldn't likely do this for younger kids, but I think my almost-11 year old can handle a small glass vessel in his lunch container.

Although now that he's down some fingers, and in reality his whole right hand, this may not work for him this week.

Anything-But-Boring Bran Muffins, adapted from Real Simple

• 1/2  cup  packed brown sugar
• 1/4  cup  butter, melted
• 1  large egg
• 1  large egg white
• 3/4  cup  buttermilk
• 1/4  cup  unsweetened applesauce
• 2  tablespoons  molasses
• 1/2  teaspoon vanilla extract
• 1  cup  whole wheat pastry flour (or all-purpose)
• 1 1/2  cups wheat bran
• 1 1/2  teaspoons  baking powder
• 3/4  teaspoon salt
• 1/2  teaspoon ground cinnamon

Preheat oven to 400 degrees.

Line a muffin tine with paper liners; set aside. Combine brown sugar and melted butter in a medium bowl; using a hand-held mixer beat together until sugar has dissolved. Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add buttermilk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.

Combine flour, wheat bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add buttermilk mixture to flour mixture, stirring just until moist. Do not overmix.

Spoon batter evenly into prepared muffin cups. Bake at 400° for 16 minutes or until muffins spring back when touched lightly in center.