Creating memorable and healthy dining experiences.
Instant Protein Cocoa Bars – johanna
January 6th, 2009 | Filed under: Snacks
I learned to make this recipe from Shirley Tong a good friend of mine. Shirley was selling Shaklee products and invited me over for a demonstration. During the party she served the protein bars.
Now here is my plug for Shaklee. Months later I had become very ill. So ill I could not get out of bed for at least a couple of months. Shirley met with me and gave me a combination of vitamins and minerals to start taking. Within a week I was feeling well enough to get out of the house for small walks.
Back to the protein bar, Shirley made her protein bars with Shaklee products. I make them with regular health food store rice krispies and chocolate protein. I will admit there is a slight difference in taste but I still enjoy them from time to time.
3/4-1 cup cocoa protein
1/2 cup peanut butter
1/2 cup honey
1/2 tsp vanilla
1/2 cup nuts
1 1/2 cup rice krispies
In a saucepan heat honey, peanut butter and vanilla until soft. Quickly throw remaining ingredients in and mix. Pour into glass 9×13 pan. Pat down firmly. Let cool. Cut into small cubes.
Spice Up Dinner Time With A Theme Party – johanna
January 5th, 2009 | Filed under: CREATING MEMORIES
Back when I was in college I worked at Rag Tops, a car dealership in West Palm Beach that specializes in convertibles, hence the name Ragtops, and classic cars. When the owners, Ty and Sheri were married they had a reception at Ragtops. The building is from the 1920’s, three stories high and packed with fun and amazing memorabilia from art deco to 50’s retro. I am thinking the same thing they must have thought, “who wouldn’t want to have a party here!” And so Party Perfect was born.
We hosted a myriad of parties centered around themes for fortune 500 companies to private individuals. We had The Great Gatsby, Sock Hop’n 50’s, The psychedelic 60’s, Bar Mitzvahs and Halloween to name a few. When I moved away I took my love of parties with me. Once a month I hosted a theme party for a few friends. Each month the list of invited guests changed. It was not long before friends and acquaintances who had heard about the parties were begging to be on the next months list of invited guests. The parties were simple. Just food and decorations. But, just like at Ragtops, my friends eyes lite up and their spirits danced at the site of good food and fun lovely decorations. It was something different and out of the ordinary.
I can’t think of a kid who does not get excited at the mention of the word party, a majority of adults included. Theme parties need not be confined to holidays and cultural cuisines. There are decades, seasons, special occassions, western, luau, sports, favorite movie, Hollywood, casino, music, everything made like a pie night, sing for your supper, mystery dinner, circus, royalty, alien, safari, pirate and the list goes on.
We like to keep the decorations and menu simple and inexpensive. Balloons and streamers, maybe a strand of lights, homemade hats or centerpieces. When Mason and Adelin hear the words party night they can’t wait to dive into the craft cabinet to make decorations. It is one way we have been able to add a little spice and excitement to dinner.
Scalloped Patatoes with Mushrooms – johanna
January 4th, 2009 | Filed under: Sides
Scalloped potatoes were on the Christmas dinner menu but come last minute I did not want the same old dish of potato casserole. I turned to my Cooking with Shelburne Farms cookbook to see if they had anything exciting. I found Scalloped Potatoes with Mushrooms and Canadian Bacon. Problem was it called for half and half in addition to heavy cream. I did not have any half and half and I had barely enough cream. The idea of mushrooms intrigued me. I tend to shy away from canned cream of soups in casserole type dishes but was in a pinch and on a time schedule. This recipe was fast and supper easy. I missed the part about combining the spices with the soup and milk so I forgot to add the paprika, salt and pepper. Everyone thought it was fine.
I happened to learn a thing or two about potatoes during this experience. Normally I stick with red potatoes as they are noted to be a healthier choice than their starchier counterparts. The only time I make anything other than roasted potatoes is on Holidays. This time I happened to pick up a bag of russet because it was the only kind they had at the time. Good thing I did. Red and gold potatoes are considered a waxy potato and used more in grilling or roasting. The starch in potatoes such as russet and Idaho help thicken sauces and are the best choice for casseroles.
Source: More than Burnt Toast
8 cups thinly sliced & peeled potatoes
1 large onion
1 T butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 -1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.
Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.
Arrange onions and mushrooms. Sprinkle cheese over each layer.
Continue to layer in this manner until all ingredients are used up. Place the dish on a baking sheet.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.
To make the Shelburne Farms version:
1 1/2 pounds starchy potatoes, such as russet potatoes, peeled and sliced very thin, about 1/8 inch
1 clove garlic, finely chopped
1/2 tsp salt
1/2 pound mixed mushrooms, thinly sliced
Black pepper, to taste
6 oz Canadian bacon slices
3/4 cup heavy cream
3/4 half and half
3/4 cup (3 oz) grated cheddar or aged Colby cheese
Preheat the over to 375 degrees. Butter a 2-quart casserole dish.
Arrange half of the potatoes overlapping to form one layer on the bottom of the dish. Sprinkle with the garlic and season with 1/4 tsp salt. Spread mushrooms evenly over the potatoes and season with pepper. Arrange the bacon in one layer over the mushrooms and finish with remaining potatoes, overlapping to form final layer.
In a small bowl, whisk together the cream and half and half and pour evenly over potatoes. Sprinkle with remaining salt and then spread the cheese evenly over the top. Place the baking dish on a baking sheet to catch any overflow while baking. Bake for 65-75 minutes until bubbly and a deep golden brown. Let sit for 5-10 minutes before serving.
*Mixed mushrooms may include Hen of the Woods, honey and wine-cap Stropharia, Cremini or white button and cultivated oyster varieties.
The Columbia Restaurant: Arroz con Pollo Valenciana - Chicken & Yellow Rice – johanna
January 3rd, 2009 | Filed under: Main Dish
2-lb. chicken fryer, cut in quarters
2 onions, chopped
1 green pepper, chopped
2 medium tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1/2 cup olive oil
1 bay leaf
4 cups chicken broth
2 cups long-grain white rice, uncooked
1/2 teaspoon saffron
1/2 teaspoon salt
1/2 cup small green peas (cooked)
4 asparagus tips
2 roasted red peppers, cut in strips
1/4 cup white wine (white grape juice or chicken broth)
In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips. Serves 4.
The Columbia Restaurant ‘1905′ Salad – johanna
January 3rd, 2009 | Filed under: Soup / Salad
1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Salad Dressing Ingredients:
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice
Toss together all salad ingredients in a bowl, except Romano Cheese.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.
Making The Switch To Eco-Friendly Cloth Diapers – johanna
January 2nd, 2009 | Filed under: THE DISH ON PARENTING
New moms have plenty to think about these days. There is the birth plan, what color to paint the nursery, breast feeding vs. bottle feeding and cloth diapers vs. disposable. I passed on the cloth mostly because I had memories of my mom swirling the cloth diaper around in the toilet to clean the fecal matter off. I have listened to my mother-n-law recount her experiences scrubbing the garments with bleach and how her awful her hands hurt. However, if I knew what I knew now I most likely would have chosen the more eco-friendly way. By now I am too set in my ways. That is not to say with time and a little coaxing one day I will switch over.
A friend of mine recently switched over to cloth diapers
The all in one diapers are shaped like underware and made of a waterproof material on the outside with Velcro closures. Inside there is an insert that absorbs the urine; also making it convenient to reuse the diaper after adding a new insert. Another great modern invention is the flushable diaper liner
Family Time Popcorn Bar – johanna
January 1st, 2009 | Filed under: Snacks
My kids love it when I put out the muffin pan filled with fun snacks. They think we are having a party.
Set out a large bowl of popcorn. Fill smaller bowls, muffin pans or mini loaf pans with various snacks such as the ones listed.
Nuts and seeds
Crackers
Cereal
Pretzel
Dried fruit
cheese
Chocolate chips
Spices: Cinnamon, brown sugar, nutmeg, Cajun seasoning, garlic,
Give the kids bowls, bags or ice cream cones to fill with their favorite snacks.
Popping popcorn on the stove top: pour about three tablespoons of vegetable oil (don’t use butter, it will burn) in a large pot. heat the oil over medium heat. To test if the oil is hot enough drop a single kernel in the pot and cover allowing steam to escape. If it sizzles and pops right away it is ready. Pour 1/2 cup (enough to cover the bottom of the pot, a single layer). Cover and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove. Season to taste.
January’s Website Review: The Happiness Project & My Simpler Life – johanna
December 31st, 2008 | Filed under: THE BOOKSHELF, THE DISH ON PARENTING, THE ORGANIZED HOME
This month’s website review happens to include two websites; The Happiness Project and My Simpler Life.
THE HAPPINESS PROJECT is a memoir written by Gretchen Rubin about her year long adventure as she sets out to test every theory, tip and scientific study on being happier. The website is her daily blog on the subject.
MY SIMPLER LIFE - SIMPLE LIVING
Beth Dargis is a simplicity coach. Her goal is to help teach others how to love life, work hard and have fun, how to stay positive and take time to relax. She helps her clients “uncover what is the most important things for them to be doing.” She coaches those individuals “searching for something more in their life while releasing what they no longer need.” There is no need to become a client in order to become inspired or get tips on time management off of Beth’s website.
Both The Happiness Project and My Simpler Life teach how to step back, breathe and enjoy what we have at the moment. My brother once told me you are who you are now, unless you change who you are today. I have come to realize their is never going to be a better day than today unless I make it so. I find I am happier when I break free of me. When I can step back and think of all the joy around me. It takes time and a lot of practice. I am also trying to laugh more. Something I lost for a while. It is really hard to be angry when I am laughing or singing.
Almond Crescents with Burnt Butter Icing – johanna
December 30th, 2008 | Filed under: Breakfast
Found on Pittsburgh Needs Eated, adapted from America’s Best Lost Recipes. Similar to a bear claw.
Makes 2 crescents, each serving 6
Dough:
2 1/4 cups all purpose flour
1 package rapid-rise or instant yeast
1 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
1/4 cup warm evaporated milk (110 degrees)
1/4 cup warm water (110 degrees)
2 tbsp granulated sugar
1 large egg
Filling:
1/2 cup packed light brown sugar
1/2 cup sliced almonds, toasted
3 tablespoons unsalted butter, melted
Burnt Butter Icing:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2 tbsp milk
1. For the dough: Pulse the flour, yeast, and salt in a food processor until blended. Add the butter and pulse until the flour is pale yellow and resembles coarse cornmeal. Turn the mixture into a large bowl.
2. Beat the milk, water, sugar, and egg in a medium bowl. Using a rubber spatula, fold the milk mixture into the flour mixture, then press against the side of the bowl. (The dough will be sticky.) Divide the dough into two pieces, wrap tightly in plastic wrap, and refrigerate until well chilled, at least 2 hours and up to 24 hours.
3. For the filling: Line two baking sheets with parchment paper. Stir the brown sugar and almonds together in a small bowl.
4. Working with one piece of dough at a time on a lightly floured surface, roll the dough out to a 14×9 inch rectangle. Brush the dough with half the melted butter, then sprinkle with half the almond mixture, leaving a 1/4 inch border around the edges. Starting at the long end, roll the dough into an even cylinder and pinch the dough to seal. Form the cylinder into a crescent shape on a prepared baking sheet and, with a paring knife, make cuts around the outside of the ring, spacing them about 1 inch apart. Rotate each piece cut side up. Repeat with the remaining dough and filling. Cover with plastic wrap coated with cooking spray and let rise until the dough is almost doubled in size, about 1 hour.
5. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Bake until the crescents are golden brown, about 20 minutes, rotating and switching the sheets halfway through baking. Cool on a rack until just warm, at least 40 minutes.
6. For the icing: While the crescents are cooling, heat the butter in a small saucepan over medium heat, swiring the pan constantly, until the butter is golden brown, 3 to 5 minutes. Transfer the butter to a bowl and whisk in the confectioners’ sugar and milk. Drizzle the icing over the crescents. Serve.
The Good Fortune Tree – johanna
December 29th, 2008 | Filed under: CREATING MEMORIES
Source: Submitted to the Meridian Magazine by Diane Thomas
Don’t take down that Christmas tree yet. Turn it into a fun New Year’s Decoration!
Leftover Christmas tree, undecorated
Balloons, 6″ to 8″
Chinese fortunes or wishes, typed on small pieces of paper
One-dollar bills
Ribbon
String confetti
Happy New Year’s hat
Remove the Christmas ornaments and lights from your tree and replace them with small balloons filled with New Year’s wishes, Chinese fortunes, and dollar bills. Tie the balloons to the tree with ribbon, being careful not to pop them. Finish decorating the tree with string confetti and a Happy New Year’s hat.
As the New Year rings in, guests can pop the balloons and claim the wishes, fortunes, and money inside.
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