Mixing Bowl Kids

Family Bites

Readers, I'm sorry to have left you here alone for so long.  I didn't intend to post only twice last week (I was home and more than capable of more regular posts), but before I knew it, it was Friday and I was vacant from this space more than I wanted to be.  The reason?  I was having so much fun working on my new blog ! 

I've mentioned this new blog a few times around here, over the past two months and it's finally ready...ready to be read, by you, I'm hoping.  Here's the thing...I started this blog as a way to share my recipes and promote a cooking-with-kids school I was putting together.  For reasons far too many to list here, the cooking classes never really came to fruition, and I continued posting on all the recipes I make for and with my children.  I have really enjoyed this, but felt there was so many more food/family things I could talk about too.  I've wanted to grow and expand this blog but found it challenging as this blog has a specific focus, and certain topics didn't fit into what I was writing about here.  

A few times over the past month or so I have posted random topics, in lieu of recipes ("how do you organize your recipes?" for example) and your response has been surprisingly enthusiastic - which makes me think that you have "foodie" things to talk about too.  Right?  So, that will be the focus of the new blog.  A place to write about food and family and how the two come together.  I'm really excited about this venture and I do hope you'll come along for the ride.  Mixing Bowl Kids will remain here, as my recipe journal.  I have a place on my new blog that will direct you here and you can still access all of the recipes.  Occasionally, I will post here as well and will let you know via the new blog when that it is.  I'm not sure how long I'll manage the two blogs (I work, have kids and am going to school one night a week as well, so time is not really in abundance around here) but I'll do my best and keep you updated.

So, please come and visit me in my new space - and let me know what you think! I hope to update the blog more than once a day, with bits and bobs of fun information, and if you choose to subscribe to the blog (there's a link under my email address) you'll receive updates via email each time I post something new.

See you soon!

www.familybites.ca

The Flavour Bible

This is a new to me book, purchased for a college course I'm enrolled in, and if you love to cook, want to learn to cook, cook for a living or write about cooking this would be a wonderful addition to your own library.  In short, it's a taste guide, directing you on the herbs and spices and flavourings that work well with different foods.  Designed to read like a dictionary, all foods are listed alphabetically, with a corresponding list of which foods and flavours work well with said ingredients.  Brilliant really, and it is because of this book that I took a chance and added nutmeg to my Roasted Potato and Leek soup.

Nutmeg is not something I would think of using in a potato soup, but it really worked. Typically, I gravitate to spices like rosemary, or tarragon, but I was intrigued to try nutmeg, something that my new guide told me would pair well with both potatoes and leeks.  

Do you have an interesting food pairing?  I know people who eat peanut butter on hot dogs.  I should check my book and see if they promote that combination!

Have a great day!

Roasted Potato and Leek Soup

4 Yukon gold potatoes, diced
3 leeks, green ends removed and chopped
1 small onion, peeled and diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
1 tsp grated nutmeg
8 cups chicken or veggie broth
splash of light cream

~ Preheat the oven to 450 degrees.  Place the potatoes on a baking sheet and toss with 1 tbsp. of the olive oil, salt and pepper.  Bake for 40 minutes, or until browned and crispy.
~ While the potatoes are cooking, heat the remaining oil in a dutch oven set over medium high heat.
~ Add the leeks, onion and garlic and cook until slightly browned, approx. 8 minutes.
~ Add the chicken stock and simmer the vegetables.
~ When the potatoes are finished, add them to the pot.  Cook all ingredients for another 20 minutes. Puree with an immersion blender, season with nutmeg and add a splash of cream.
~ Serve warm with a salad and a chunk of bread.
~ Enjoy!

Michael Smith's Chocolate Chip Cookies

I've gushed about this chef several times here on this blog, so I won't profess my adoration again.  Instead I'll share his chocolate chip cookie recipe with you...or at least my slightly adapted version of his chocolate chip cookies. 

Last night, sleepy from a lack of shuteye the night before, I cozied up on the sofa with a blanket and a cup of tea to watch an annual awards show celebrating the best in last year's movies.  Five minutes after I sat, and was comfortable, I felt the urge to make cookies.  And so I did.  I enjoyed one and saved the rest for the post-ice rink treat this week.  They are good, really, really good, and if you need a cookie this week, like I did last night, make these!

Have a great day, friends!

Chocolate Chip Cookies, slightly adapted from Michael Smith

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. cocoa
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp. pure vanilla extract
1 cup chocolate chips

~ Preheat your oven to 375F.

~ Whisk together the flour, baking powder, cocoa and salt and set aside. 

~ Using a stand mixer, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a mixing bowl.

~ Add the egg and vanilla and beat until combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. 

~ Stir in the chocolate chips. Using a spoon, scoop out a ball of dough, roll it a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies to expand.

~ For a soft, chewy cookie, bake for exactly 12 minutes. Allow to cool for 2 minutes and remove from tray to a cooling rack, to cool further.

~ Enjoy!

Take Out Meals for All

            
A few months ago, my sister and I were out and about with the boys and decided at the last minute to order a pizza for dinner.  As I pulled into the neighbourhood plaza that is home to our pizza place, she turned to me quizzically and said, "Don't you order pizza over the phone?".  No, actually we don't.  

I really have no idea why this is, but I do know my husband's family almost always picks up their take-out food, and as a result, he does the same.  Now it's just habit for both of us to do this, and I'm wondering if anyone else does as well.  If we order Indian, we go and pick it up.  Burgers?  The same thing.  Are we alone here?  

So, today I ask....do you do take-out and if so, do you pick it up or have it delivered?  What is your go-to take-out food?

Have a great day.....

PS - Your recipe organization tips were fantastic.  Thank you to all who left a comment on this post.  You really have me thinking and you all have some great ideas.  I'll let you know how I decide to organize when I have the chance to do it.

PPS - The new blog should be up and running by the end of next week....yippee!

Soup for a Winter's Day

Yesterday we came home from a post-school sled and ate this soup for dinner. It was so warm, comforting and truly delicious.  We've all declared it a new favourite, and I'm so thankful there was enough left over for us to enjoy for today's lunch.

We're eating soup two or three nights a week right now so I'm always looking for new ideas.  Tell me, what soups are you making right now?  

Have a great day!

Chicken and Wild Rice Soup

2 tbsp olive oil

3 large carrots, peeled and diced

2 celery stalks, diced

2 onions, peeled and diced

3/4 cup chopped bok choy

1 tsp curry powder

1 tsp cumin

1 1/2 cups wild rice, brown rice, basmati rice or a combination of all

8 cups chicken stock

1 can coconut milk

2 cups diced chicken breast or thigh, or a mixture of both

~ Saute onions, carrots, celery and bok choy in oil until soft, translucent and slightly brown.

~ Add the curry and cumin and stir to combine.

~ Add the rice and broth.  Bring to a boil and reduce heat.

~ Add the chicken and coconut milk.  Simmer for 1-2 hours or until the rice is tender and the chicken is cooked.

~ Season with salt and pepper if desired and enjoy!

Yummy Winter Salad

All good relationships require a lot of work, wouldn't you agree?  My relationship with salad has been suffering of late, and I've been looking for ways to re-ignite the spark.  

Enter a few hours, spent over the past week, where I've perused some of my favourite websites in search of new salads to try - combinations that may not have naturally occurred to me, and won't make me feel like I'm chewing on a mouthful of summer.  I was successful in my search and tried my first new recipe last night.  I'm happy to report that the combination of baby spinach, blood orange and goat cheese was enough to make me re-think my feelings for this relationship. 

Having said that, the boys aren't crazy about salad, so I used the components of the salad (minus the orange and the pecans) and tossed them with some olive oil and pasta and made a warm meal for them. We were all happy with dinner, which took less than twenty minutes to make...yippee!

How about you?  Do you eat salads over the winter and if so please do send some tasty suggestions my way.  Have a great day, friends!

PS - Those sweet little people in the new header photo are my almost-eight and nine year old boys.  How did they get so big so fast?  In this photo they were making my sister a birthday cake, which also happened to be their first homemade goodie.  Fast forward six years and that same sister is turning the big 3-0 this week - and I can't believe that both she, and they, have gotten so big!

Spinach and Blood Orange Salad with Goat Cheese

Use the quantities the work best for you, compose a salad of the following:

Baby spinach

Blood orange

Goat cheese

Red onion

Pecan pieces

For the dressing:

1 tsp grainy mustard

1 tbsp white wine vinegar

1/2 tsp salt

1/2 tsp fresh ground pepper

1/4 cup olive oil

~ Beginning with the spinach layer the ingredients on the plate in the following order: spinach, blood orange, red onion, goat cheese and pecans.

~ Combine the mustard, vinegar, salt and pepper and mix well.  Add the olive oil and combine.

~ Drizzle over the salad.

~ Enjoy!

Organization Help Required

I'm wondering...how do you organize your cookbooks and favourite recipes? What do you do with recipes you've printed from your computer?  Do you buy cookbooks or do you mostly search for recipes on-line?  

In an effort to be eco-friendly, both economically and ecologically, I'm re-organizing and re-thinking my book buying/organizing systems.  I'm in the process of a total over-haul of my cookbooks, recipes and on-line files and would love to know what you do, and how you do it.

I can't wait to read your answers...have a great day! 

Cinnamon Banana Loaf

 Living in a large city, like Toronto, it may surprise some of you to know that there is both an outdoor ice rink and a swimming pool at my boys' school.  How fortunate and idyllic for them, wouldn't you agree? Both boys, but especially my eldest, spend inordinate amounts of time skating from the beginning of December until mid-March (this doesn't include the time spent playing hockey on a team as well!), and are so thrilled to be able to do so.

Yesterday after school my husband and I greeted the boys in the playground with some skates, sticks, a puck or two and slices of this cinnamon loaf.  Freshly baked, it was still warm to the touch and ingested at rapid speed as they walked across the field to lace up.  They were so grateful for the pre-game snack and I was happy to know they were well fueled. 

About the loaf..you can use all-purpose flour for this if you don't have the whole wheat pastry kind on hand.  This is the great thing about quick breads....ten minutes required to mix up the ingredients and everything is adaptable so you don't need to run out to the store in order to make something.  Plus, you get the added bonus of the lingering cinnamon scent through the home long after you've returned from the rink.

Have a great day!

Cinnamon Banana Loaf, adapted from The Dieticians of Canada

1 1/4 cups whole wheat pastry flour (or all purpose)

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/4 cup granulated sugar

1/2 cup brown sugar

1 egg

1 egg white

1/4 cup plain yogurt

1/4 cup olive oil

1 tsp vanilla

1 cup mashed banana

1 cup raisins

Topping: 1 tbsp cinnamon and 1 tbsp sugar, combined

~ Preheat oven to 350.

~ In a medium mixing bowl combine the flour, baking powder, baking soda, salt and cinnamon and set aside.

~ In a large mixing bowl blend together the sugars, egg, egg white, yogurt, oil, vanilla and banana.  Add teh dry ingredients and the raisins and mix until just combined.

~ Pour batter into lightly oiled loaf pan, sprinkle the top of the loaf with the topping and bake for 1 hour.

 

For the Hate of Tomatoes

I'm sorry to say, I have no new recipe for you today, but I do have some deliciousness coming your way this week.  My fantastic cook-of-a-husband prepared an Indian meal for our birthday celebration last night, and I was far too satiated to put together a coherent recipe for today. 

So, instead I've decided to post a question to you all....what foods do you/your children dislike?  What foods do you dislike, but wished you didn't?  I hate to admit it, but I can't even think of eating anything with a tomato in it.  Isn't that horrible?  Oh, how I wish I could sit and happily nosh on a tomato bocconcini salad, or devour a plate of homemade pasta with a light tomato sauce.  I can tolerate a bit of pizza sauce, and ketchup has a very small place in my life, but the rest of it...forget it.  

Tell me...what are you not fond of these days?  How about the little people in your home?  Looking forward to your answers!  

Cereal Muffin Treats

Friends, it's so nice to be back here with you.  I have missed my regular blog writing and posting far more than you know, and thank you to those who left comments and continued to pop by despite my absence. I'm feeling rested, renewed, invigorated and even a tad bit older, for today I'm celebrating my birthday. And how better a way to celebrate than to be here, sharing some of the recipes I love, with you.

The kiddies are back to school today and I spent some time yesterday making a few things for this week's lunch-box.  These little cereal bites have been swimming in my head ever since I read a similar recipe in one of Nigella's cookbooks.  What a great way to sneak in some extra-good-for-you-goodness without them knowing, all while offering something a little crunchy, a little sweet and a whole lot tasty.  Use whatever cereal you have on hand or like and feel free to swap the maple syrup for honey, if that's what's in your cupboard.

So, while you admire these little gems, I'm going to remind you of the new, expanded website that will be up and running in the next week or so.  Sort of a new and improved Mixing Bowl Kids, complete with lots of recipes, tips and so much more.  A place where I, or rather we, can discuss all aspects of where food and family come together.  I can't wait and will certainly share more info with you as the days go on.

I'm off to do some work and then to prepare a birthday feast I chose for myself (Indian Food we're all making together, tonight).  Have a great day everyone...thanks for allowing me to be a part of it!

Cereal Muffin Treats, adapted from Nigella Lawson

2 cups of your favourite cereal

1 cup of a second cereal

1/2 cup old-fashioned oats

2 tsp cinnamon

2 tbsp ground flax

1/4 cup maple syrup

1/2 cup butter

2 oz chocolate

~ Combine the cereals, oats, cinnamon and flax in a medium sized mixing bowl.  Set aside.

~ Warm the maple syrup, butter and chocolate until the butter and chocolate have melted.  Pour over the dry ingredients and press into a paper-lined muffin tin.

~ Place in the fridge for 1 hour.

~ Yield: 12 muffins