Thursday, February 11, 2010

Mia LOVES to cook

Mia loves to join me in the kitchen whenever possible. She has the routine down: pull chair into kitchen, wash hands, break out the cookbook,offer observer a little taste (even if it's only flour and salt),
pick nose,pick nose again (if at first you don't succeed...),SMILE (that always wins 'em over), and do a little "raise the roof" move (makes 'em forget all about the nose picking bit)

Tuesday, February 9, 2010

Mediterranean beef pitas

This is a family favorite and SUPER easy. To give credit where it's due, I found this recipe in a Real Simple issue.

Mediterranean beef pitas

1 lb. of ground beef
pocketless pitas or tandori bread
flat-leaf parsley
red onion
olive oil
dried oregano
salt and pepper

Shape beef into 16 patties. Season with salt, pepper, and 1 1/2 teaspoons dried oregano. Brown over medium heat, 2 minutes per side. Top 4 pocketless pitas with hummus, the patties, flat-leaf parsley, and sliced red onion. Drizzle with olive oil and serve with lemon wedges.

The flavor is awesome! Each ingredients adds something unique to the overall flavor. Unless there's something you're completely opposed to, try the recipe as is.

Monday, February 8, 2010

The perfect pumpkin waffle recipe

After a friend graciously gave me four cooking pumpkins, I found myself on a pumpkin kick. The pumpkins are long gone now, but I've found canned pumpkin works fine too. I believe I found the recipe on a blog entitled 'Pumpkin Waffles Blog', so you now know this recipe means business.

Ultimate Pumpkin Waffles Recipe

1/4 c. light brown sugar
3 Tbsp. cornstarch
1 1/4 c. all-purpose flour (I use white whole wheat with fine results)
1 1/2 t. baking powder
1/2 t. salt
1 3/4 t. cinnamon
2 t. ground ginger
1/4 t. cloves
1/2 t. freshly grated nutmeg, or 1/4 t. pre-grated nutmeg
2 large eggs
1 c. whole milk
1 c. canned solid-packed pumpkin
4 Tbsp. unsalted butter, melted and warm

1. Lightly oil the waffle iron with vegetable oil, and set to the desired temp.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients. Whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form (about 1 1/2-2 minutes)

6. Pour melted butter into the yolk/pumpkin/milk mixture. Stir until combined.

7. Add pumpkin mixture to the dry ingredients and mix together until just combined.

8. Slide the whipped egg whites out of the bowl and into the pumpkin mixture. Gently fold until no white bits are seen.

9. Batter is ready to go! Pour into waffle maker. Serve with REAL maple syrup! Its worth the price.