{Rule Number Two}

2.  If you ever decide to have children, never underestimate the power of letting your partner sleep in.  

See Rule 1. Here

Beckett is Four + Recipes

Another successful birthday party for my littlest dude.  This one was last minute and harried and sort of scrapped together without too much thought.  I asked Beckett what he wanted for his birthday party?  And, matter of factly, he replied, "I want Thanksgiving."  Like, I should have known.  I think the older he gets the more he will resent that his birthday is in the middle of such a busy part of the year.  But, at this age he just wants more of the cozy craziness that is the holidays.  It was a cute request.  How could I deny him?  (See: pictures below.)

To make the "runner" I just unrolled some white craft paper  and cut it on the diagonal on the ends.  To make the dots, I just dipped my thumb in some yellow paint and went to town.  Cute, easy and cheap!

So, on the weekend after Thanksgiving, I had everyone over to my house for...Thanksgiving.  My mother thought I was crazy.  She was all, "nobody is going to want turkey and stuffing all over again."  But, Beckett and I deemed her a traditionalist and moved on with our plan to host the greatest Thanksgiving Number Two Ever.  And so it was.

I sent out an email telling people where and when to be at my house.  (An email?  Not even an evite?  On Reed's first birthday I hand-placed single sequins in the shape of a huge number one on bright pink card stock.  It took hours.  Now, I just send emails?  I can't decide if this is a slow move towards sanity or just complete laziness and slackerdom.)  

Jason smoked a turkey and I made 1,700 sides.  I justified this to my sister after she spent exactly 27 minutes trying to talk me back from the brink of complete CRAY.  "I just feel like every vegetable deserves a spot on the Thanksgiving table, Jess.  I can't just leave one out.  It would be cruel." I pleaded.  Did I mention CRAY?

It was small.  Only our family and neighbors plus a few of our best friends.  Now that I've matured a bit, I realize that it is completely unnecessary to have everyone you know over for your child's birthday.  Most of them don't want to be there anyway.  Invite the ones that do.

He finds a goofy way to do everything.  Even eating a biscuit.

We finished it off with a few gifts and the best chocolate cake in the world.  Seriously people, I have perfected this chocolate cake thing.  And I don't even eat it.

Chocolate cake and chocolate coins.  A must, in Beckett's opinion.

He was more interested in the coins than blowing out his candles.

So, I learned once again, that the more simple and low-stress an event is, the more fun it is!  Yes, there was too much food, but no matter, Beckett was only there for the chocolate coins...

Below are my favorite recipes from the day.  These will most certainly be making an appearance on our Thanksgiving Birthday table next year.  I went against the grain and didn't test these recipes (besides the fennel salad, I make that all the time) before the Big Day.  In a stroke of luck, they all worked out.  It was a good day, indeed.

Curried Coconut Sweet Potato Casserole - not for the traditionalist, but so tasty.  

3 pounds sweet potatoes, peeled and cut in chunks

2 eggs, beaten

1/4 cup coconut milk

1 teaspoon salt

1 teaspoon curry powder*

1/2 teaspoon garam masala

1/2 teaspoon cumin

a pinch of cayenne

1/4 cup lime juice

1/2 cup chopped and toasted pistachios

1/2 cup toasted shredded coconut

a scant 1/4 cup coconut oil, melted

Preheat your oven to 375 degrees.

Boil your chunks of sweet potatoes until very tender.  Drain them completely and let cool, then mash well into a bowl.  Add the eggs, milk, spices and lime juice and stir until uniform.  Dump the mixture into a casserole and flatten the top with the back of your spoon.  Evenly sprinkle the pistachios and coconut over the top of the sweet potatoes and drizzle with melted coconut oil.

Cook for 30 minutes at 375 degrees.

*This amount of spice will give the potatoes a subtle warmness, if you like real spiciness - up the amounts.

Roasted Brussel Sprout Shreds - These are great warm, room temperature, or cold.  They make a fantastic sandwich addition the next day.  And, I think because of the fine texture, even people who think they don't like brussel sprouts like these.  That's saying something!

3 pounds brussel sprouts, shredded

2 + tablespoons olive oil

2 teaspoons salt

1 teaspoon freshly ground black pepper

juice of one juicy lemon

3/4 cup cranberries

3/4 cup pecans, toasted and chopped

Most grocery stores offer pre-shredded brussel sprouts, which is fine and certainly, more convenient.  I like to shred my own because I'm a control freak in the food processor.  Either way works.

Cover two baking sheets with parchment paper and preheat your oven to 400 degrees.  

Put the shredded sprouts into a giant bowl.  Add olive oil and salt and pepper.  Mix with clean hands until everything is glisten-y.  You don't want excess oil or saturated sprouts (they will end up limp and soggy), you just want everything to have a sheen of olive oil.  Add more until you get those results.

Spread the sprouts out onto your prepared baking sheets in even layers.  Put both baking sheets in the oven and let them roast for 7 minutes.  At this point, rotate the sheets and toss the sprouts.  Then, back in the oven for a final 7 minutes.  You want some crispy brown strands.

Take the brussel sprouts out of the oven and put them in your serving bowl.  Adjust the seasoning.  Drizzle with lemon juice and toss.  Top with cranberries and pecans and an extra light drizzle of good olive oil.  Serve warm or at room temperature.

The next day, I whole heartedly recommend eating these sprouts, warm,  on a whole wheat tortilla with a mashed up avocado and extra salt and pepper.  I was so sad when we ran out.

Shaved Asian Pear and Fennel Salad - from this book which has provided me with some of our favorite standards.  If you don't have it, I can't recommend it enough.  These amounts are for four people as a first course.  Double it if you're making it for a crowd.

1 fennel bulb, trimmed 

1 asian pear

2 ounces shaved Parmigiano Reggiano, just buy a block and use as much as you need and save the rest       for topping pasta or whatever

the juice from about 2 lemons, you may need more or less

good tasting extra virgin olive oil

Maldon salt or other crunchy sea salt

frech black pepper

special equipment: mandolin - though you can make this salad with a sharp knife, i=a mandolin makes it easier.

Prep your ingredients.  Trim away all the brown and bruised spots on the outer shell of the fennel.  Tear away any outside layers that look like they wouldn't be crisp.  Slice the bulb in half from root to stem.  Holding the root side, slice half moon shapes of fennel on your mandolin.  Repeat with the other half and set aside.

Slice your pear in half from root to stem and take out the stem and core.  Slice both halves on the mandolin, resulting in little half moons or crescent shapes.

Now, layer.  I serve this on a larger flat platter for presentation's sake.  First put a layer of fennel and drizzle lightly with olive oil.  Then a layer of pear and about 1 teaspoon of lemon juice and a sprinkle of salt and some shavings of cheese.  Repeat layers.  Fennel, oil, pear, salt, and cheese until you are out of ingredients.  Finish with a healthy drizzle of olive oil, some cheese and a few cracks of black pepper.

After one or two times of making this, you'll get the hang of how much oil and juice and cheese to use. It just takes some repetition.  Although, even the first time I made it, my mind was blown.  I regret that this salad loses all of its awesomeness if stored overnight.  It gets limp and pretty gross.  So, eat it all up!

Weekending @ 226

What are you all up to this weekend?  We have a big project that concerns updating this awesome cabinet that was given to us for free!  Have you ever heard of a Hoosier Cabinet?  I guess they're a thing, although I didn't know that until I was the owner of one.  Anyway, I can't wait to show you the results next week.  New hardware and new paint color and I think it's going to be super cool.  

  

If I didn't have Super Nerdy DIY plans, I would...

Invite some friends over for an impromptu at-home Movie Bingo Night.  So Cute!

Be making one of these to kick the last of this annoying cough.  Although our weather forecast here in Dayton is looking like we might hit 60 degrees, in which case I might just go back to my old standby.

Follow along with this challenge.  Such a good way to get started making simple food for your family.  It's all about a routine.  Jenny has the best no-fuss fresh ingredient recipes.  And, if you happen to have a family, you NEED her book.

Possibly go boot and coat shopping.

Go down to our little theatre and see this movie and drink a beer.  Fun!

Finish this book and possibly start another.

Wear this lipstick because it's my new favorite.  And, I'm pretty certain it would look great on anyone.

Find another use for these.  Because they turned out awful and crumbly, which is disappointing because I thought they were going to be totes yums.  Anyone out there have a great granola bar recipe?

Go for a walk in the balmy 60 degree weather.

Gift this sweatshirt to each of my kiddos, and maybe one like this for myself.  If I'm feeling generous.

Make these for an upcoming baby shower that I'm hosting!

Oh, and make and freeze a whole lots of Kale Pesto, which I might actually get around to doing.  Want the recipe?

My virtual weekend sounds sweet!  But, I'm perfectly fine with repainting my cabinet and laying low with my loves (while wearing red lipstick, obvi).  My BFF neighbor might even come over to help me.  That means you...Emily!

Have a wonderful weekend, everyone.

Gifts @ 226 - Jars of Yumm

I wanted to do something different for little Christmas gifts this year.  Gifts for teachers and friends and some special coworkers.  I knew I wanted them to be homemade and edible.  And, I was strangely anti-baked good this year.  Call it wholesome, call it healthy or just call it communism.  But, cookies were out.

That is not to say that I don't love the occasional flour and sugar overdose, I just wanted to give a gift that was a bit more virtuous.  A gift with which to start the New Year.  A gift that could be saved in the fridge for weeks of divine snacking or used as an accompaniment on a cheese plate as guests bombard your home.  Or, you know, a gift that could be warmed and poured over ice cream in preparation of sweat pants and a Breaking Bad marathon.  Useful, somewhat wholesome, and different.  That's what I wanted.

The Chocolate Hazelnut Spread

An outtake from our attempt to get a posed shot of three cousins.  The conclusion?  Posed shots are overrated.

A gift, by all accounts, that I would love to receive.

This is what happened.


Homemade Chocolate Hazelnut Spread inspired by Bon Appetit

2 heaping cups hazelnuts, skins off (if at all possible, buy them like this, it is a pain to do it yourself)
1/4 cup sugar, I used organic
1 pound (good) bittersweet chocolate
1/2 cup unsalted butter, cubed*
1 cup heavy cream
3/4 teaspoon kosher salt

Preheat the oven to 350 degrees and roast your hazelnuts for about 13 minutes, or until dark in color and very toasty smelling.  Let cool completely.

Put hazelnuts and sugar in the bowl of a food processor and grind until paste-y.

Melt the chocolate in a large metal bowl over a pot of simmering water.    When the chocolate is completely melted, remove the bowl and whisk in butter, cream and salt until smooth.  Lastly, stir in the hazelnut/sugar mixture and combine.

Pour the mixture into your clean jars and let cool.  The spread will thicken up as it cools.

Long term storage is best in the fridge, but it can sit out at room temperature for five days.  Our favorite way to eat it is melted over slices of pineapple.  It sounds strange and my kids can take all the credit for developing this application, but it is super yum.  Even better with coconut and pistachios sprinkled on top.  Like a not-ice cream sundae.

*I'm thinking of remaking this with coconut oil in place of the butter.  I think it would be outstanding.  If you happen to try it, let me know how it went in the comments.


Smokey Date & Lemon Spread from Joy the Baker

This was my favorite.  I kept a jar for my own mouth.  We ate it on crackers with goat cheese or manchego, with warm pita or naan, and on a fancy schmancy grilled cheese.

2 1/2 cup pitted dates
1/2 cup lemon juice
2 cups water
1 tablespoon lemon zest
2 tablespoons grated ginger
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon sea salt

Place a saucepan over medium heat and add all the ingredients. Simmer for 30 minutes until the mixture resembles Date Stew, whatever that is.  It should be thick, just make sure to stir it occasionally so that it does not stick to the bottom.

Once you've got some thickness, pour the whole mess into the bowl of a food processor and whiz it around until smooth.

Pour into clean jars and store in refrigerator until ready to gift or serve.  Lasts up to two weeks.

Carrot Ginger Dressing and Smokey Date Spread

Isn't this the prettiest gift-worthy color?

These are half pint jars from Ball.  Aren't they squatty and adorbs?

Ginger Carrot Miso Dressing from Smitten Kitchen

We have this on salad at least once a month, with homemade pad thai or stir fry.  I think it's fun to share something that has made your own family's life more delicious.  Below, I have doubled the quantities for gifting purposes.  If you're just making it for dinner (which I would recommend), halve the recipe unless you want leftovers (which I would also recommend).

2 large carrots or 4 medium, peeled and cut into manageable chunks
2 small shallots, trimmed and peeled
4 tablespoons fresh ginger, peeled and roughly chopped
4 tablespoons sweet white miso*
4 tablespoons rice vinegar
4 tablespoons toasted sesame oil
1/2 cup grapeseed oil, or other flavorless oil
4 tablespoons water

Put the carrots, shallots, and ginger in the bowl of a food processor fitted with the blade attachment.  Run it until it looks like chunky baby food.  Add the miso, vinegar and sesame oil and blend.  While the motor is running, drizzle in the oil and water.

Although thicker, and more carrot-y, this dressing is very reminiscent of the one they serve at hibachi grills.  You know the one.  So spoon it over some butter lettuce and avocado, or use it as a vegetable or sushi dip.  You'll want it on everything.  Swear.

*Because of the stigma around soy, I always buy organic miso.  I've also used other kinds of miso (like yellow) with this dressing and the results are delicious.  Slightly different, but equally delicious.

Rule Number One {The First Installation of a Many-Parted Series}

#1 If bluetooths/wireless ear pieces still exist, keep people who wear them regularly at an arm's length.*

*In order to create some sort of Forever Dialogue with my kids, I will be compiling a list of rules that I have learned or am suggesting one ought to follow. The list will exist here because, well, because I tend to lose anything on paper.  Some will be serious, others smart, perhaps arbitrary and certainly somewhat funny.  The hope is that they will look back on this and gain some real insight regarding things I may forget to tell them in Real Time.  Or things that just don't come up - like bluetooths headsets, for instance.  Enjoy.

More

So, here we are in 2013. I hope you had a joyous holiday season and I also hope your pants still button. Mine barely do.

Guess what a few members of my crazy family asked for for the New Year? They want more Flour & Child blog posts. I mean, I thought the super creepy and delightful head scratchers that I put in their stockings would satisfy every one of their desires. But, no. They want more posts. And, I'm not one to NOT deliver on a New Year's wish. Actually, I often give gifts a little late so it is apropos that I'm posting on the seventh day of the new year, instead of the first. But, as it is a monday and the leftover cakes and cookies have finally been eaten and I've gotten somewhere closer to a routine that does not involve the regular consumption of butter and heavy cream, I think I'm ready to start granting these wishes.

I have so much to share with you. And, I have finally given myself permission to take time away from piles of laundry and stacks of dishes to be here. Because, writing and cooking make me happy. Sharing those things (among others) makes me even happier. And everyone deserves a happy 2013.

So, here's me saying I will be here more. I hope you will be too.

Mashed Potato Bowls - Dinner @ 226

It all started with a bag of Organic Golden Potatoes. Those things are pretty heavenly, no matter what you do with them. Mash them, roast them, cube them, soup them...whatever. I just made soup a verb. And that, people, is my genius at work.

I'm not a fan of just any potato. Actually, I prefer a spicy sweet potato any day. But, these babies are creamy and velvety, and unlike their boring baking potato brethren.

The misfortune is that this particular THREE POUND BAG of golden potatoes was starting to grow some unsightly little horns. Not a good sign. I thought about how I could use three pounds of potatoes in one meal. I talked it over with myself. I talked it over with the cat. I talked it over with the shaggy haired almost four year old. He's the genius, I guess. Because he was all, "Mama, let's just have mashed potatoes for dinner."

And I was all, "Yes, I'm glad I passed my genius on to you."

The Mashed Potato Bowl was born, and I recommend it be born in your house as well. Even if you don't have a shaggy haired almost four year old genius running around, you can borrow mine if need be. Truth.

Another lame iPhone photo, my apologies. If you look closely, it was clearly my second helping...this is a we're-lucky-we-got-a-picture-at-all situation.


Beckett's Mashed Potato Bowls


Preheat the oven to 350 degrees.

Drop three pounds of washed golden potatoes in plenty of salted COLD water. No need to peel these potatoes. Bring the water to a boil and let it do it's thing.

Make a quick marinade of 1 T maple syrup, 1 T olive oil, 1 T cumin, a pinch of cayenne, 1 tsp liquid smoke (Trader Joe's smoke seasoning or Smoked Paprika also work well), 1 T soy sauce, and a few grinds of black pepper. Crumble a *brick of tempeh into this mixture, stir until coated and let it sit.

While that is happening, clean, de-rib and roughly chop 2 small bunches of lacinato kale (or one big). Spread them in an even layer on two cookie sheet covered with parchment. Quarter one container of **mushrooms and evenly distribute them on the baking sheets. Drizzle the vegetables with 1 T olive oil and some salt and pepper.

Sprinkle the marinated tempeh over the vegetables. Put both baking sheets in the oven. While the kale, mushrooms and tempeh roast, shred some sharp white cheddar into a bowl. You'll need about 1 1/2 cups.

After 20 mins, rotate the baking sheets. While you're rotating, use tongs to toss the contents around.

If your potatoes are done (a fork easily sticks through them), drain them, return them to the pot on the stove. Add a a few knobs of butter, some milk and a little yogurt. I am NOT technical when making mashed potatoes. Add whatever you normally add to your favorite mashed potatoes and get to mashing or beating (if you like them whipped) until they are smooth. Stir in 1/2 cup of chopped green onions and a generous amount of salt and pepper.

At this point, your vegetables/tempeh should have been in the oven for a total of 30 minutes. Remove them and dump them into a serving bowl. Toss a little.

Take the pot of mashed potatoes, serving bowl of vegetables and tempeh, and the shredded cheese to the table. Let everyone make their bowls. In my house, vegetables are mandatory. Maybe your kids are luckier.

*If you've never worked with tempeh, you should give it a shot. It takes a while to figure out what to do with it, but once you find the right combination it's a great source of yummy (lean) protein! Also, if you're a meat eater, use some great bacon without the marinade. Cook separate from vegetables and mix in before serving. The smoky/saltiness of bacon is the flavor this tempeh is trying to imitate.

**I used Baby Bella mushroom because they are my favorite. Use whatever you have and if you only have half a container, it's cool. If you want more mushrooms, use a full pound. Totes a personal preference.

All the typical eccentricities of a genius. No?