Wednesday, July 29, 2009
Rockin' Rowen
Bathtub Swimmin'
First Tooth!
Hiking at Silver Falls
Monday, July 27, 2009
CSA Harvest Box: week 5
We grilled the green beans along side the salmon and topped with a sauce made with olive oil, basalmic vinegar, gorgonzola, brown sugar, garlic green onion, and fresh basil. Mmmm...
With the basil I made pesto, tossed with pasta and left-over grilled chicken. Zucchini from the farm on the side. Hm... I'm getting hungry...
We didn't get cabbage this week, but I finally used up the last of it from before! I made egg rolls with ground turkey, ginger, garlic, shredded cabbage and shredded carrots. It was my first attempt at frying! They were just okay, though. We both thought they needed some sweet chili sauce or something for more kick.
Simple Things that make me Happy #2
Monday, July 20, 2009
Simple Things that make me Happy #1
Friday, July 17, 2009
Nikki's 25th Birthday Dessert Extravaganza
Thursday, July 16, 2009
CSA Harvest Box: week 4
Sautéed Broccoli with Cherry Tomatoes and Basil (from Cook's Illustrated)
(I chopped up the broccoli greens and included them! Broccoli greens are SUPER good for you!)
Serves 4
1/2 cup low-sodium chicken broth
1 to 2 teaspoons juice from 1 lemon
1 teaspoon cornstarch
1/4 teaspoon ground black pepper
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 teaspoon plus 1 tablespoon vegetable oil
1 1/2 pounds broccoli, florets cut into 3/4-inch pieces, stems trimmed, peeled, and cut on 45-degree angle into 1/2-inch-thick slices
2 medium shallots, peeled, halved, and cut into ¼-inch-thick slices
1/2 teaspoon table salt
1/4 teaspoon sugar
4 ounces cherry or grape tomatoes, halved
2 tablespoons finely chopped fresh basil leaves
1 tablespoon unsalted butter
1. Combine chicken broth, 1 teaspoon lemon juice, cornstarch, and pepper in small bowl and set aside. Combine garlic and 1 teaspoon oil in second small bowl.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until beginning to smoke. Add broccoli, sprinkle with salt and sugar; cook, stirring frequently, until broccoli begins to brown, about 4 minutes. Add shallots and toss to combine; continue to cook until broccoli is bright green and well-browned, and shallots are cooked through, 4 to 6 minutes longer.
3. Push broccoli to sides of skillet; add oil-garlic mixture to clearing and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic with broccoli; add tomatoes and basil and continue to cook until florets are cooked through and stalks are tender-crisp, about 1 minute longer.
4. Add chicken broth mixture and cook, stirring constantly until broccoli is well coated and sauce is thickened, about 30 seconds. Remove skillet from heat, add butter and toss until well-coated. Serve, adding remaining 1 teaspoon lemon juice if desired.
1 cup slivered almonds
2 T sesame seeds (omitted)
3 chopped green onions
1/2 head cabbage, chopped
2 pkg Top Ramen noodles
2 cups cooked chicken, chopped1/3 cup oil
2 T rice vinegar
2 T sugar
1 tsp salt
Brown broken dry noodles in 2 T oil. Add nuts and seeds to brown. In bowl, combine cabbage, onions and chicken. Add ramen mixture. Mix remaining oil, vinegar, sugar and seasoning packet. (just used 1 of them) Pour over salad. Toss gently and enjoy.
INGREDIENTS
- 1 (12 ounce) package dried rice noodles
- 1 teaspoon vegetable oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 cups diced cooked chicken breast meat
- 1 small head cabbage, thinly sliced
- 4 carrot, thinly sliced
- 1/4 cup soy sauce
- 2 lemons - cut into wedges, for garnish
DIRECTIONS
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Tuesday, July 14, 2009
Marshmallow Gun War
Saturday, July 11, 2009
Can't get enough :o)
Why we call him Monkey
CSA Harvest Box: week 3
INGREDIENTS
- 1/2 cup thinly sliced carrots (used one of the big farm carrots)
- 1/2 cup chopped onion
- 4 cups mixed beans (picked over, rinsed, soaked over night, and drained)
- 1/2 head cabbage, chopped
- 1/2 pound sweet Italian sausage, crumbled
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon prepared mustard
DIRECTIONS
- In a slow cooker, layer carrots, onion, beans, green beans, and sausage. Combine ketchup, brown sugar, vinegar and mustard; pour over beans. Cover and cook on high for 4 hours or until vegetables are tender. Stir in the cabbage for the last half hour or so before serving.
- In a slow cooker, layer carrots, onion, beans, green beans, and sausage. Combine ketchup, brown sugar, vinegar and mustard; pour over beans. Cover and cook on high for 4 hours or until vegetables are tender. Stir in the cabbage for the last half hour or so before serving.
Wednesday, July 8, 2009
Help Rusty find a New Home
It's not fair- to poor Rusty- to try and keep him any longer. He is obviously not a "family" dog. We thought he'd get used to having Rowen around, to being the family pet rather than the fur baby- but after 9 months he's only getting more and more sad. He needs a family without small kiddos- who aren't tugging his tail and feeding him cheerios (he's allergic to wheat- makes him scratchy scratchy!)