quick oven ribs

It was 4:00 and tummies were already starting to rumble. Had I employed the Crock Pot to work its low and slow magic earlier in the day I would be sighing that happy sigh one makes when one has the answer to the "what's for dinner" question that typically strolls through my head at precisely 4:00. But, I forgot about the Crock and instead had cold, raw pork ribs in the refrigerator. Quick ribs? Not so much... but then inspiration flashed and by 5:45 I ended up with falling off the bone deliciousness on our dinner plates. Here's the recipe for quick oven ribs.

Ingredients:
1 1/2 to 2 pounds ribs
chili powder
garlic powder (I prefer organic, non-GMO and made in USA)
salt
1 medium onion, sliced (I used a red onion)
barbecue sauce

Directions:

Heat oven to 325 degrees. Line a baking pan with foil and spray with oil to coat evenly. Wash ribs and pat dry. Sprinkle some chili powder, garlic powder and salt on all sides of the ribs and rub in. Arrange ribs on pan and top with onion slices. Cover with another piece of foil and fold edges with the bottom piece to make a "packet" of ribs. Bake for 1 hour, 15 minutes. Uncover and brush with barbeque sauce. Place the ribs under the broiler (low) for about 5 minutes each side. 

Can I just mention these glass spice jars? I have seen so many bloggers feature these in their own pantry. I love how uniform and neat they look! I buy most of my spices in bulk and it may be time to reorganize the miss-mosh of pouches bound by disintegrating elastics.

image via martha stewart

pressed for cookie ideas?

I absolutely adore anything font, letterpress, type and paper related. When I saw these cookie cutters, my inner type-nerd sang out in harmonious joy along with my sweet tooth. Letterpress cookies - genius. I have to have these... plus, they'll be a fun way to teach Violet all about spelling (she's got her alphabet down pat and now she's interested in spelling words). Can you spell, SWOON?!

p.s. Don't forget to enter the give-away!


image via perpetualkid.com

mousse my way

I know yesterday's post was about food, but I couldn't help posting this recipe. After a stressful start to the week (oh, how I wish it were the weekend already) making a simple lemon mousse was the best way to get my mind into a positive state. I've been itching to make pots de creme for months now, but my ego can't handle a dessert disaster (they can be very finicky to make). This mousse was easy-peesey-lemon-squeezey. I went light on the sugar for more of a refreshing, rather than super sweet, taste. Hero Hubby indulged and gave it a thumbs up. This key lime mousse intrigues me... I'll have to try this when I'm in more of an experimenting mood. 

Lemon Mousse
1 cup heavy cream
2 egg whites
1/4 cup sugar
1 lemon, juiced
Lemon zest (for garnish)

1. Whip the cream and sugar until it starts to thicken (don't over-whip)!
2. Add lemon juice and whip just to thicken a bit more.
3. In a separate bowl, beat the egg whites until they start to form soft peaks.
4. Gently fold the egg whites into the lemon cream mixture.
5. Spoon into individual serving bowls or glasses and chill.
6. Garnish with a sprinkle of lemon zest.

Yeah, yeah, I know some of you are worried about the uncooked egg white - sheesh. If you must, you can use pasteurized eggs which are available in most supermarkets, typically located right next to the regular 'ole eggs.

creamy mushroom soup

One of my favorite soup recipes is this Hungarian mushroom soup recipe. It appeared in Eating Well magazine a few years ago and I make a big batch of this several times when the temperature dips below 40 degrees. Chopping through dense crimini mushrooms is such a satisfying feeling and savoring this delicious soup is even more satisfying. I hope you give it a try this winter. Enjoy with you favorite hunk of bread and an nice brown ale.

two things

ONE: 

Since we're all still battling the sniffles over here, I was comforted by this article at Refinery29. I practically lived on Ramen noodles when I was an undergrad and would have loved a few tips as to how to give them a foodie twist. This is the ultimate comfort food, 

TWO: 

Check out my guest post over at the Immaculate Baking Co. blog.

rustic apple tart

I wanted to post this yesterday, but the ladies and I were driving around aimlessly in an effort to experience some quiet and induce my lovelies into an early morning nap. Violet was up extra early  (thanks, again, daylight savings for continuing to f*ck up our sleep schedules) and a car ride is sometimes the only thing to restore some sanity.

Anyway, I made this rustic apple tart last week with some *superb* pie dough from Immaculate Baking Co. my local market (i love you, Market Basket) just started carrying. I stopped buying ready-made pie dough last year after I realized what nasty stuff is in most brands. So, I tried my hand at making my own. Pate brisee, as it is formally known, is not complicated to make, but it's messy and takes a good chunk of time to prepare (well, most of the time is spent cleaning up). Alas, our pie consumption dwindled and in a tearful nostalgia I thought about apple tarts, chicken pot pie, strawberry rhubarb pie... until that beautiful autumn morning when I saw something new. An artsy, quirky box of pie dough in the refrigerator case; Immaculate Baking Co. "No artificial ingredients...all natural," the box read. Hmmm, thought I as I flipped it over to read the ingredients. To think, it was true! I was in pie dough nirvana. My mind flooded with possibilities - I stashed two boxes in my shopping cart and giddily slipped into the checkout lane. That night I put the dough to the taste-test and made chicken pot and a rustic apple tart. The crust was practically glowing when I drew the pies from the oven (the perfect golden brown) and the flavor was outstanding. You might even say the whole experience was immaculate.

RECIPE (this is for one medium-sized tart)

1 tablespoon butter 
1/4 cup brown sugar
1 1/2 cups sliced red delicious apples
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 package refrigerated pie dough (such as Immaculate Baking Co.)!
1 teaspoon granulated sugar
ice water

Preheat oven to 425° and set oven rack in the middle of the oven. In a large skillet, melt butter over medium-high heat. Add brown sugar, stir in apples and spices. Cook for about five minutes to slightly soften the apples. Allow to cool. Roll out dough on a lightly floured surface into  ten inch circle. Place the dough on a piece of parchment paper on top of a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently. Brush dough with 1 teaspoon ice water and sprinkle evenly with 1 teaspoon granulated sugar. Place the tart in the refrigerator for 10 minutes (this chills the fat in the dough to ensure a flaky crust). Bake for 25 minutes or until golden brown.

nobody sleeps...

...when the kids are sick. Yes, I have the daunting task of managing a sick toddler, sick baby and sick self this week. Hopefully it's only a short bout of stuffy noses, mild fevers and loss of sleep (thanks, daylight savings, for f*cking up our sleep schedules). To think that just a week ago Violet was "doing make-up" while Hero Hubby and I got dressed up for a Halloween party. I can't promise a week full of amazing blog posts, but I'm already thinking about some comfort food to get us through this not-so-fun time. A rustic apple tart... some beef and barley soup? I'll keep you posted.

treats, not tricks

Ah, Halloween... property damage, slutty nurse costumes, and the indescribable taste of candy corn. Oh, yeah and pumpkins and trick-or-treaters. Discouraged by the 1/2 inch of snowy-slush on the ground (really? it's not even November), and since Violet doesn't quite grasp the whole Halloween concept anyway, we're going to celebrate at home by making these delicious treats. The recipe's ingredients are much better than the kind one might discover while pillaging her youngster's treat bag and these candies are scarily easy to make. No tricks required.

INGREDIENTS
1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
Melted milk chocolate (I like Ghiradelli)

DIRECTIONS
For the filling:
In a medium saucepan, combine peanut butter, butter, and brown sugar. Heat over medium heat until completely melted and starting to bubble. Remove from heat and stir in powdered sugar, 1/4 cup at a time until thoroughly combined. I use a stand mixer to blend mine. Taste and add a pinch of salt if you find the mixture too sweet (salt content in peanut butter varies). Cool completely.
For the candies:
Line a mini muffin tin with paper liners. Roll peanut butter filling into small balls, then flatten them a bit. Pour some of the melted chocolate into the liners and then refrigerate until firm. Next, place a peanut butter filling on each chocolate base and pour more chocolate on top to just about fill the space in the cups, refrigerate until firm. Enjoy your homemade peanut butter cups!

image and recipe adapted from brown eyed baker, original recipe from The Brooks Stead

a custard for fall seasons

Normally, I would not be attracted to a savory custard, but I am attracted to thinking outside the proverbial box and this recipe from the catbird seat in Nashville, TN does just that. A hint of maple syrup and the earthy tone of truffle oil sounds like a wonderful match. This might just be my Sunday afternoon cooking escape endeavor. Of course, that does depend on having an hour of kid-free time (which is a premium these days). I'll be happy even if I only get as far as making the bacon chips!

INGREDIENTS
6 thinly sliced bacon strips, cut into 3-inch strips
1 cup heavy cream
1 cup whole milk
¼ cup maple syrup, plus more to serve
4 sprigs fresh thyme, plus more to garnish
2 whole eggs
2 egg yolks
Truffle oil to taste (optional)
Pine extract to taste (optional)

DIRECTIONS
1.    Make the bacon chips: Preheat the oven to 350°. Line a sheet pan with the bacon slices and set another sheet pan over the top to weight down the bacon. Bake for 15 minutes or until crisp. Set aside to cool. Lower the oven to 300°.

2.    Make the custards: In a medium saucepot set over medium-high heat, combine the heavy cream, milk and maple syrup. Bring the mixture to a boil, then reduce the heat to medium-low heat and simmer for 10 minutes, stirring frequently until the syrup is completely dissolved. Add the thyme sprigs, remove the pot from the heat and set aside to steep for 15 to 20 minutes.

3.    In a medium bowl, whisk together the whole eggs and the yolks. Remove the thyme sprigs from the cream mixture and slowly whisk the warm cream into the egg mixture. Add a drop or two of truffle oil and pine extract, if using. Pour the custard into 12 six-ounce ramekins and bake until the custard is set, 20 to 25 minutes. Set aside to cool. Serve with maple syrup, bacon chips and fresh thyme.

dinner tonight: mujadara

Muja-da-whaaaat? Mujudara, also known as lentils and rice, is a traditional Lebanese dish. Just thinking about it reminds me of the distinct savory smell in my grandmother's kitchen when she would make a large pot of this deliciously hearty soul-food. My grandmother cooked with a pretty basic recipe - lentils, rice, onions, salt and pepper. I recently discovered this recipe and was inspired to make my own version of an old family classic.

INGREDIENTS
1 c lentils
3 Tbls olive oil
1 tsp cracked peppercorns
1 lg onion, chopped (I like using a sweet onion)
1 c rice
1 tsp cumin
tiny pinch cinnamon
1.5 tsp salt
3 c chicken stock

DIRECTIONS
Rinse the lentils first, then cover with water and cook until tender, but not mushy (about 20 minutes). Drain and set aside.

Meanwhile, add the olive oil and cracked pepper to a large, heavy pot. Cook for just a minute and add onions. Sauté until caramelized, about 15 minutes. Next, add the rice, cumin, cinnamon and salt. Cook the rice just until it starts to turn a little tan in color. Immediately add the cooked lentils and stock. Bring to a boil and then lower to a simmer until the rice is cooked through. 

Serve with a sprinkle of freshly chopped parsley.

image via hannaford markets

a perfect autumn breakfast

Good morning, dear readers, I hope you enjoyed the weekend and are looking forward to the week ahead. I am still dwelling on Sunday morning's simple, yet delicious breakfast with my family. The day started out damp and drizzley, but by 8:00 the sun had started to slice through the clouds to reveal a perfect autumn morning. Apple turnovers, I thought and swiftly brought a roll of puff pastry dough out of the freezer to defrost while I prepared the apple filling. Incredibly tasty and with such a fancy appearance, apple turnovers are very easy to make. I like to keep a few rolls of store-bought puff pasty dough in my freezer, but here is a recipe to make the dough from scratch.

APPLE TURNOVERS
1. preheat oven to 400 degrees F. Unfold thawed puff pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four squares.
2. core, peel and slice 2-3 Granny Smith apples
3. place apples in skillet (use a cast iron skillet f you have it) with 1/2 cup brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon, pinch of salt and a few shakes of nutmeg and cook over medium heat until the apples and soft.
4. place about 1/4 cup apple mixture in center of each square. Brush edges with water. Fold over to form triangles, seal edges firmly with a fork. Place on baking sheet and bake for 25 minutes or until golden. 5. sprinkle with sugar and let cool on wire rack.

getting organized: week night dinners

Monday in our house marks my weekly venture to the market where I attempt to load the shopping cart full of enough food for what I think will be five wholesome and delicious dinners. While I'm combing the aisles, I'm also combing my brain for all those yummy recipes I just saw somewhere that looked so effortless and nutritious. Since my children, lovely as they are, will have made scrambled eggs of my aforementioned brain by 8:00 am, I need more than the feeble remains of my mental powers to procure the items necessary for an entire week of dinners. Fortunately there's help - and it's so stylish! Thanks, ollibird, for making these cute menu planners. The printable version is available for download and would look fabulous on the fridge next to Violet's latest work of crayola abstract expressionism. My plan is to print of many of these planners. I'll fill in two copies each week - one that will stay on the fridge to answer my daily "what the hell's for dinner?" question and one to take with me to the market to answer my weekly "what the hell am I buying?" question. I ask myself a lot of questions... thankfully I now have answers to two of them.

 

originally viewed at a pretty life in the suburbs

who wants some Schweddy Balls?

Leave it to Ben and Jerry's to mint an ice cream with such a, well, ballsy name. Schweddy Balls is coming to a supermarket freezer near you and it boasts the well-rounded flavors of vanilla, rum, fudge and malt balls. For those of us who don't quite get the reference (and that included me) the flavor is based on the old Saturday Night Live skit where Alec Baldwin plays Pete Schweddy on a fake NPR show, Delicious Dish, where he makes holiday treats such as cheese balls, rum balls, and his signature Schweddy balls. Ben & Jerry's spokesman Sean Greenwood stated, "we've always been a company that has had a sense of humor."

Though it sounds unappealing (unless you're into that sort of thing), once I understood the flavor's pop culture connection, I admit my intrigue and will seek out a pint. I imagine I'll smirk every time I open the freezer and catch a glance of the words "Schweddy Balls" peeking out amidst the bags of frozen peas, broccoli and meatballs.

original story via npr

cappuccino time

It's no secret that I love coffee and all things delicious one can make with it. A french press girl in the mornings, I most definitely favor a cappuccino later in the day. With Friday afternoon already on my mind, I'm planning on slipping out with my two ladies to our local cafe and delighting in the foamy warmth of a (to-go)cup.  Someday I will posses my very own espresso machine (with direct hot water tap, of course) so I can enjoy an afternoon treat at home. For now, here is a cappuccino hack to try at home with you french press (if you don't own one, I highly recommend them)!

STEP ONE:

Brew espresso in your french press {2 tablespoons medium-grind espresso to every cup of near-boiling water}. Stir. Let it stand for 4 minutes, then depress the plunger. Pour 1/3 cup of espresso into the bottom of your coffee cup.

STEP TWO:

Microwave about 1 cup of milk for about 20 seconds. Rinse out your coffee press and pour in the hot milk. Foam it with the plunger and top the espresso with 1/3 cup of the milk and top the rest with the foam. Enjoy!

image via evan's kitchen ramblings

dinner tonight

Violet is off at Camp Grandmum's and I am fleet of foot - well, as much as one can be with a six week old.  I had forgotten how portable (I love my baby carrier) and non-opinionated an infant is, so Hero Hubby and I are going to enjoy a nice, quite dinner at home.  I will be making this simple, no fuss chicken with artichoke hearts and pasta dish.  With any luck mine will look as good as the picture... not sure what that beverage is in the glass, but on my dinner table it will definitely be a chilled pinot grigio*.


INGREDIENTS
Coarse salt and ground pepper 1/4 cup all-purpose flour 8 thin chicken cutlets (about 1 1/2 pounds total) 2 tablespoons olive oil 1 cup reduced-sodium chicken broth 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered 2 tablespoons rinsed and drained capers 2 tablespoons butter 8 ounces angel-hair pasta 1/2 cup parsley leaves

DIRECTIONS
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

*fun fact: artichokes affect your taste buds to enhance sweet flavors and thus altering the virtue of your vino.  So I'll break out the cheap stuff during dinner and enjoy a little (just a little since I'm nursing) limoncello afterwards. 

I need a granita

The humid air has me thinking about the icy bliss of granita to quench my thirst and my foodie ambitions.  It may seem like a long task, but once you get it into the freezer it's really not that long before you will be enjoying your sophisticated sno-cone.  I like serving granita in stemless martini glasses with a a few mini biscotti on the side. 

INGREDIENTS

2c water

1/2c + 1Tbs sugar

1lb fresh or frozen blackberries (about 3.5c)

juice of 2 lemons

4 Tbs creme de mure (optional)

DIRECTIONS

Simmer the water and sugar in a medium saucepan until the sugar dissolves. Rinse the blackberries and quickly ease them into the syrup. Simmer for about 3 minutes until the berry juices are released. Remove from the heat and allow to cool. 

Puree the mixture in a food processor, then strain through a fine sieve to remove the seeds. Discard the seeds. Mix the lemon juice and creme de mure, if using. 

Pour granita mixture into a shallow, wide container. Cover with a lid, foil, or plastic wrap. Freeze 1-2 hours or until the edges are frozen. 

Take out of freezer and scrape with a fork, mixing it from the edge into the center. Repeat the scraping and mixing process every 1/2 hour or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.

recipe via wegottaeat
photo via mowielicious

individual jam cakes

Last week I snatched up a pound of organic strawberries and promptly forgot I stashed them in the crisper (shame on me).  They were looking rather drowsy when I dug them out a few days ago, but I'm not one to let such prized produce go to waste.  So, I made a batch of strawberry jam.  Yesterday I was searching for a simple, delicious dessert to make that night and came across this recipe for individual strawberry jam cakes.  I was tickled silly to use my very own homemade jam. These cakes are definitely addictive - I've already enjoyed one two today with my morning coffee.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
3/4 cup granulated sugar
1 teaspoon finely grated orange zest
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
6 tablespoons strawberry jam or preserves
1 1/2 cups confectioners' sugar
1/4 cup freshly squeezed orange juice

DIRECTIONS
Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.

In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.
Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. 

In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze. 

recipe via marthastewart.com

lovely fluffy

 

 

images: one | two | three | four | five | six | seven

life is just a bowl of cherries

My grandmother used to say "life is just a bowl of cherries; all you have to do is take out the pits."  Thought this to be an appropriate post for today, being Monday...

photos by a rosy note

beach day hopeful

Mornings with a newborn and a toddler have been rough going these past weeks, but this morning I had the motivating factor that Saturday we are headed out for a long anticipated day at the beach.  Normally going to the beach is not such a big production - grab some snacks, sunscreen, a few towels... Hero Hubby stashes a spare diaper in his back pocket on the way out and we are good to go. 

However, with baby no. 2 to consider a family outing looks more like a chaotic cyclone than a breezy sweep-up of a few kid essentials before jumping into the car.  There's got to be some cool math analogy I could insert right here: two kids equal...? Maybe if I was better at algebra I'd come up with something clever.  Anyway, the point is that it takes hours just to get out of the house on any given weekend morning.  You might be wondering why I'm looking forward to Saturday morning's adventure.  Well, it's because I've realized what I'm sure every new mother of two comes to understand: the night before preparation.  Yes, I am joining the ranks of the organized, the plan ahead-ers, the (ok, you get the idea).  Always one to wing it, I have summoned my powers of premeditation to plan an efficient and chill day at the beach. 

Below is a visual manifestation of my plan of action.  Oh, yeah.. did I mention we have to be there by 7:00 am to get a parking space?  I hope you have a wonderful weekend whatever your plans, or non-plans may be!

cover-up | girl's sunglasses | men's sunglasses | women's sunglasses | sun hat | beach umbrella | kid's swimsuit | women's swimsuit | sandals | beach tote | pressed sandwiches