It’s one thing after another, and the blog gets pushed to the side.

The biggest interrupter has been grad school. I started off the semester behind because I dropped a class and added another and was a week behind. I am also interning at two schools because that is part of my coursework. Darn! I had forgotten what work was like, it’s rough. I’m not even working full time, but having to be somewhere at a particular time is gruelling. Waa waa waa!

On the flipside, it is nice to get out and talk to people.

I hope to be back in full force in March.

I miss checking in on my bloggy friends!

I’ll be back! Or maybe I just need to set some blogging goals. Could I do two times a week? Perhaps.

(If you want to play, check out Mrs. 4444’s site.)

1. Memorable food this week:

-broccoli mashed potatoes. mash the broccoli into the potatoes. Easy and good.
-French onion dip sandwiches with carrot and broccoli coleslaw. I loved the coleslaw because it wasn’t made with mayo. I’m a mayo hater. It was instead made with olive oil and lemon. Mmm-mmm. The sandwiches were also pretty awesome. I felt like I was eating at a greasy spoon – my own!
-Carmel Coconut Fudge Brownies. While the recipes was docked some stars by others for the tough caarmel, I’m not sure what they were expecting. I’ve never met an unsticky caarmel. These brownies were fudge-y, caramel, and coconut deliciousness. I will definitely make them again.

Caramel Coconut Fudge Brownies

2. I’m running the Houston Half Marathon Sunday morning. Hoping I cross the finish line running. My leg has been bothering me because I over did it at boot-camp last week. I’ve been trying to take it easy on the leg. I also didn’t do the best at training for this marathon. Here’s to the finish line for my 2nd half marathon!

3. I am Wendy this week. Wendy from Bob the Builder that is. And I am sick of the Bob the Builder song, but it keeps Noah happy. I guess I will just continue to randomly sing Bob the Builder. Although every now and then I sing Habib the Builder. I don’t know why, maybe to add a multicultural bent to it.

4. School starts for me next week, and I will be working for free in school libraries. It’s part of my master’s program, lucky me! I haven’t worked for almost 2 years now, I’m hoping getting on a schedule will be a good transition, and it’s only for two months. Keep telling myself I can do it!!!! And then I step into a middle school and remember why I left. Ack!!!

5. Looking forward to Jamaica!!!! Going there for a wedding soon!!! So excited!!!!!!!!!! Off to go purchase our tickets. (And I’m also timing myself on the computer so that I get off and do some practical stuff like clean out the dishwasher. I’ve been slacking this morning.)

6. Sucked into American Idol. How do I let this happen???

Peace!

My first book of 2010 – The Girl with the Dragon Tattoo by Stieg Larsson. I tried to read this book a couple of months ago, but could not get into it. I am reading it the second time before bookclub, I was more motivated knowing it would offer me the chance to get out and go socialize.

On this second round, I stuck with, and it wasn’t until 200 hundred pages that I was officially hooked and could not put it down. It became hard to focus on anything else. It is a murder mystery, but not for the light hearted. I was quite shocked in some places. But I am eager to read the next two in the series, as I really enjoyed the characters, and their relationships with each other. I have to see what more develops. But I might wait awhile.

I’m not sure what to read next. I’ve got some young adult books I could read. Or I could start our next book club book. But I feel like I need something light.

The weekend in food:

Acorn Squash

Wickedly good, acorn squash with heavy whipping cream and maple syrup, always a good winter treat.

Begging.

This guy is developing a bad habit of coming to this counter top looking for food. Granted, I tend to feed him while I am cooking to keep him busy. We let him walk around eating too much. We are trying to get him to sit and eat in his chair.

Good little Jew.

Well this isn’t food, but he’s so cute, I want eat him up!!! But he was acting turdly during tot shabbat, he kept walking up to the front, wanting to mess with the rabbi’s stuff.

Dumplings.

Chicken and Dumplings.

MMMmmmmm!!!

Coconut Cream Pie

My contribution to our waistlines. I am a HUGE coconut fan! That topping was different, it was just heavy whipped whipping cream without sugar, much different from other coconut pies I’ve had.

Licking the plate clean.

He liked the dumplings so much he licked the plate, then proceed to rub the plate all over his face and hair.

Too busy playing in a box.

I also got to attend Mom’s night out and tried a new restaurant – Canopy.

It was a good weekend for food. Not so much for exercising.

And on to another wild week…

Looks like I’ll be taking on the Rachel Ray recipes this week. Sometimes I’m a fan, sometimes I’m not a fan, sometimes her meals do not take 30 minutes!!!!!

Monday – Salmon with Brown Butter and Broccoli Mashed Potatoes (Rachel Ray magazine Oct. 09)

Tuesday – Turkey Bacon and Kale Minestra (Rachel Ray magazine Dec. 09)

Wednesday – Barley and Kielbasa (Rachel Ray magazine Oct 09)

Thursday – French Onion Dip Sandwiches with Coleslaw (’Rachel Ray magazine Dec 09)

Friday – Turkey Schnitzel with Tater Tots and Apple Cranberry (Rachel Ray magazine Dec 09)

Desert of the week: Carmel Coconut Brownies (Rachel Ray magazine Oct 09)

Happy Eating!

It was 15 month well baby check up day! Whoopee! Waited an hour and 20 minutes in the waiting room, to be called in to see the doctor for about 10 minutes. We also had to wait around some more in a small room where Eli finally knew where he was, the shot room! Ugh! Poor little guy!

Get me outta here!

For more Worful Wednesday visit http://sevenclowncircus.com/.

We also had playgroup. Dinner seemed to come together awfully quickly. Little did I know that the chicken was slightly cold, er, maybe even frozen in some spots.

Prep

Head O' Garlic

(I’m feeling rather Irish-y today, must be something in the air.) I prepped the garlic in the morning. Luckily, it was just a smash and de-skin job. I was expecting more garlic flavor from the head of garlic, it was sort of there, lackluster garlic flavor.

Tweedle Yum decided to spill his juice all over his tray. He ate some of the dinner. The other Tweedle spit out his garlic (sorry no photos) and proceeded to have a discussion about how his food tasted “Funny” not “funny ha-ha,” but “funny for kids to eat.” Which I’m still not sure is a compliment or a critique.

It’s a recipe bust and probably won’t use this one again. It was alright.

Here’s the recipe if you want to give it a go:

Roasted Garlic Chicken.

(I added potatoes, carrots, and cauliflower, another low point in my dinner escapades but I’d rather just let it go away.)

Now back to my Ben and Jerry’s….mmm….

As you ramble through life, whatever be your goal;
Keep your eye upon the doughnut, and not upon the hole.

I was able to prep the cheese, portion out the pasta, and cut and clean the cauliflower. So much easier to work with non-meat ingredients. I’m hyper paranoid about meat and spreading some disease.

The Process

Not even 1 second after I took out a bowl, Tweedle-Dee and Tweedle Yum started wanting to go through the cabinets right under might feet.

"Your turn or my turn to start the chaos?"

Cursing Point

Why must water take so long to boil, and why do I know no tricks to speed up the process? Start with hot water maybe?

Boil baby, boil!

Favorite Part

Watching the cheese melt in the broiler inferno! Bubble, bubble, toil and CHEESE!

Is there a Future?

I’d say a definite yes! It was delicious, and I loved the melted muenster on top. It took me back to when I first had melted muenster in a quesadilla. This recipe also reminded me of Sneaky Chef or one the cookbooks that sneak in the veggies. The cheese sauce has cauliflower in it and it’s hidden in all the cheesy goodness.

I was a little unsure about how long to cook the cheese sauce as there are no directions for how to do that. Waiting patiently and not jumping the gun, I was able to discern a visible change from not thick and creamy to thick and cream. It took about 4-5 minutes or so.

I’d like to see if this dish could be prepped on the weekend and frozen for reheat later in the week (month?).

Kid Test

Tweedle Yum approves. Tweedle Dee was more interested in the boxed corn bread muffins.

Tweedle Yum approves!

The Recipe

Three Cheese Macaroni

(Food Network magazine Oct 2009)

Ingredients

* 1 large egg
* 1 12-ounce can evaporated whole milk
* Pinch of cayenne pepper
* Pinch of freshly grated nutmeg
* Kosher salt and freshly ground black pepper
* 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
* 1/2 cup grated sharp cheddar cheese (2 ounces)
* 1/4 cup grated parmesan cheese (1 ounce)
* 1/2 head cauliflower, cut into small florets (4 cups)
* 4 cups medium pasta shells (9 ounces)

Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

I was attracted to the recipe because of the interesting flavor combination, honey, cinnamon, lemon, and salmon. I also like using a new veggie to me: chard. It’s green is vibrant.

Chard leaf.

I had prepped all the veggies while the little one was at daycare and Noah was busy with Bob the Builder. I thought I was ready to throw it all together.

Prepped veggies.

Enlightening moment: My biggest struggle was that the fish wasn’t prepped the way it should have been. I now know I should learn how to skin a piece of fish.

In the end, it comes down to the kid test. Noah was wanting to eat his salmon yesterday, so he was happy to finally get a piece of fish. He even wanted the skin on, so I didn’t bother taking the skin off his. He liked it.

Eating a light lunch makes anything for dinner taste great!

Salmon with Lentils

(Food Network Magazine Oct 2009)

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 leeks, white and light-green parts only, halved lengthwise and chopped
• 2 carrots, diced
• 3 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 1/2 pound (1 1/4 cups) French brown or green lentils
• 1 bunch Swiss chard
• 3 6-ounce center-cut skinless salmon fillets
• Kosher salt and freshly ground pepper
• 1 tablespoon honey
• Juice of 1 lemon

Directions

1. Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.

2. Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.

3. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.

Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.

The meals are planned for January. They are all taken from some of my favorite cooking magazines. The recipes sound tasty and let’s hope they turn out that way.

This week’s plan:

Monday – Salmon with Lentils (Food Network mag Oct 2009)

Tuesday – Three Cheese Macaroni (Food Network mag Oct 2009)

Wednesday – Roasted Garlic Chicken (Food Network mag Oct. 2009)

Thursday – Spinach Ravioli, Acorn Squash (Food Network mag Oct. 2009)

Friday – Chicken, Broccoli, and Couscous (Rachel Ray mag Dec. 2009)

Desert of the week: Coconut Cream Pie (Everyday Food mag Nov 2009)

Happy eating!

Chicken Tikka Masala

I’m going to start making a habit of finding at least one recipe for Kyle to make on the weekends. He’s such a great cook! This weekend he made Chicken Tikka Masala from Cook’s Illustrated Sept/Nov 2007 issue. I admire and drool over the recipes in Cook’s, I don’t often take on the challenge and try out the recipes inside. We have a subscription more for Kyle because the magazine gets pretty technical about cooking methods and can go into the science-y side. (Zzzzzz j/k)

It was a hit with the kids and should be added into the rotation or at least make cooking hits of 2010.

I learned about Chicken Tikka by going with the brother-in-laws to Masala Wok which makes a fast food chicken tikka. We were so excited when we got a home recipe to make. The article posing the question ” Why is it so rarely made at home?” I know I get intimidated by Indian recipes because I tend to think they require a lot of time and attention. I’d actually like to know if an easy Indian cookbook exists.

Now that the holiday rush is over, I’m looking forward to cooksxporations in the kitchen! I want to find a Naan recipe to try out.

Naan-y Naan-y boo boo

Big bite.