Chocolate Applesauce Cake

For no apparent reason (as my son would say), yesterday was a cooking day.  And not just a cooking day....  a new recipe day!  Three new recipes in one day!

Breakfast was a baked oatmeal dish.  A cross between traditional oatmeal and a large oatmeal cookie, it was enjoyed by all.  Will blog about that another day when I remember to take photos.  Not that they'll be good photos- my cooking skills far exceed my photography skills.  But still, I'd like to give it a try.

Today's feature is the title- Chocolate Applesauce Cake.  The 'cake' part got the kids attention, as did the presence of Chocolate.  All good.

Bonus crumbs... the downside of slicing when warm.  The price I have to pay for impatience.

This one came from a gluten free recipe on araisinandaporpoise.com - the original flour was buckwheat.  I replaced the 1/2 cup of buckwheat flour with 1/2 cup white whole wheat flour.  The consistency of the batter and the finished product were exactly as expected.  I think the sugar can be reduced- I'll also make it next time as muffins.


Chocolate Applesauce Cake

• 1 cup nut butter (I used creamy peanut butter)
• 1 cup unsweetened applesauce (I used homemade applebutter)
• 3 eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/3 cup cocoa
• pinch of salt

Instructions

1. Heat the oven to 350 and lightly oil a 10″ cake pan. A tube pan might be a nice alternative.
2. In a mixing bowl, combine the nut butter, sugar, applesauce, eggs and vanilla and blend well together; I used an electric hand mixer.  
3. Mix the dry ingredients together in a small bowl, then add to wet ingredients.  Mix together by hand until just combined.
4. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the center springs back and the sides have just begun to come away from the pan.
5. This cake slices best when cool.  Excellent when served with a cold glass of milk.

After the cake cooled, I sliced the rest and wrapped each piece in wax paper and put them in my baking box.  This way, the kids (and husband) can take portions instead of ALL the remaining cake.

Yum.  I give the remaining 8 portions about a day.

Sweet Potato and Apple Casserole

I'm not sure what took me so long to make this.

It's a simple recipe, one my mom made for holidays and such.  A few minutes of prep and then it cooks in the oven.  It bakes for 45 minutes or so (depending on the thickness of your slices and the number of layers), but overcooking will do it no harm.

Finished product... as pretty as I can make it.

My kinda recipe... one that appreciates neglect.

My kids, who prefer their sweet potatoes mashed or in the form of fries, love this recipe.  It might be the visible cinnamon.  There is a little sweetener, but not much,  I like tart apples, but with sweeter ones, the brown sugar might not be needed at all.  Also, I prefer to leave the skin on both the apples and sweet potatoes for bonus vitamins and fiber.  Peeling them would make the finished recipe prettier.

Measurements here are by weight, since both apples and sweet potatoes vary widely in size.  The recipe scales up and down nicely to feed four or forty.  As you can see from my photos, I've used a round, 2QT Corningware pan with a lid, as well as a shallow au gratin pan (covered with foil for baking).  The pan needs to be oven safe; after that, it's all about size and aesthetics.

Sweet Potato and Apple Casserole
1lb sweet potato
1lb apples (I prefer Nittany, Fuji and Granny Smith for this, but anything will work)
2 Tbsp butter, separated
2 Tbsp brown sugar (can use maple syrup, or omit if apples are sweet)
1 Tbsp cinnamon, separated

1.  Heat the over to 350 degrees.  Grease the plan with 1/2 Tbsp of butter; set aside.

2.  Wash the sweet potatoes and apples.  Scrub well if you will be keeping the skin on; otherwise, peel them now.

3.  Cut the sweet potatoes and apples into 1/2 inch thick slices.  Shape and exact measurement are unimportant unless you want a pretty final dish.

4.  Place a layer of sweet potatoes in the dish, covered with a layer of apples and half the cinnamon.  Cover with another layer of sweet potatoes and another layer of apples.

Not my neatest attempt, but it was still delicious.

5.  Sprinkle remaining cinnamon on top of the final layer of apples.  Dot with butter and brown sugar, cover, and place in the oven for 45 minutes.

Ready to go in the oven- cover, bake, then eat.

6.  When done, both apples and sweet potatoes will be soft and easily pierced with a fork, and the kitchen will smell like fall.

Fish and Corn Pie

Not the most creative of names, but a really yummy recipe.

It all started with an email from Bon Appetit with this recipe for Fish and Corn Cakes with Tartar Sauce.  I'm not a big fan of tartar sauce, so that part got ditched.  And the recipe called for 1 1/2 lbs fish.... I only had a pound.  And many of the reviews said that the cakes fell apart, so I planned to increase the eggs, which serve as glue in the recipe.

You know, a normal recipe for me.  Find something online/in a book and make myriad changes.

But the last change was the best!  Wait for it.....

Bake it in a pie pan, not on the stove!

You see, I love making pancakes on weekend mornings.  But at the end of the day, when I'm tired and hungry, I don't want to stand at the stove flipping burgers (or fish cakes) while the rest of the family either eats without me, or stomps around, tired and hungry.  Changing this into a pie removed that burden, and got all of dinner (and the chef!) to the table at the same time.  Yay!  I will be adapting my Black Bean Burger recipe in the same way...  Bean Pie!

Note, the fish needs to be cooked BEFORE the pie can be assembled.  I oil a baking sheet, lay the filets on the pan, sprinkle with Old Bay, then bake at 350 degrees until cooked (around 15 minutes).  The Old Bay gives the flavor a boost, but can be omitted or substituted if you like.

Fish and Corn Pie (serves 4)
1 lb skinless firm white fish, cooked and broken into small pieces
1/4 cup mayonnaise
2 large eggs
1 tsp lemon zest
1/2 cup fresh or thawed frozen corn
2 Tbsp fresh chives or green onion
1/2 cup panko (Japanese breadcrumbs), plus 2 Tbsp to sprinkle on top
1/2 tsp each Old Bay, salt and pepper (omit Old Bay if you seasoned the fish when preparing)
lemon wedges for serving (optional)

1.  Heat over to 400 degrees.
1.  In a bowl, whisk together eggs, mayo and lemon zest until well combined.    Stir in fish, corn, chives/green onion, 1/2 cup breadcrumbs and salt and pepper.
2.  When combined, pour into greased pie pan.  Sprinkle remaining breadcrumbs on top of pie, pressing them lightly into pie.
3.  Bake at 400 degrees for 20 minutes or until topping is browned slightly and pie is cooked through.

Note:  this recipe can be made gluten free by swapping panko crumbs for any GF crumbs.

Bon appetit indeed!

Curried Pickled Cucumbers - Refrigerator Style

I am clearly not a serious blogger.

I took no photos during this pickling adventure because I was so sure it wouldn't work.  After all, I broke sooooooo many rules of pickling!  

For starters.....

1.  I used the wrong cucumbers!

I ordered a double batch of cucumbers in my delivery from Washingtons Green Grocer expecting that they would be small, pickling cucumbers.  It ends up that Diva Cukes are relatively thin skinned, but are huge and have tons of seeds.  Not what you want in a pickler, and not what I *thought* Google told me before I placed my order.  Oops.

2.  I did not boil the pickling liquid.

Heated it in the microwave.  My new favorite way to make it! :-)

3.  Made substitutions in the recipe.

Okay, hardly a news flash there.  I am incapable of following a recipe.  Or, as it seems, checking that I have all the ingredients before I start.

That all said, these are delicious pickles!  

The recipe (mostly) came from Andrea Chesman's  The Pickled Pantry.  The recipe I made is below-- consult her awesome book for the original.  (To start, she uses the correct cucumbers and boils her pickling liquid!)    Also, her curried pickles are water-bath processed so that they are shelf stable, and will last longer.

Because I used the large slicing cucumbers, I was concerned that their high water content will make them mushy before too long.  Water bath canning, and making them shelf-stable, seemed unnecessary.  After tasting these, I'm definitely interested in doing it the 'right' way, in order to make more than one jar at a time.  I think they would also be great cut into spears or thicker slices.

Curried Pickled Cucumbers

4 cups sliced cucumbers (I sliced thinly by hand)

3/4 onion, sliced thin

1 heaping Tbsp coarse sea salt

1/2 cup apple cider vinegar

1/2 cup sugar

1 Tbsp raisins

1 1/2 tsp curry powder

1/2 tsp cumin seeds

1/2 tsp mustard seeds

Mix cucumber, onions and salt in a bowl, and cover with ice water.  Let soak for 2 hours or so, until the cucumbers taste slightly salty.

At the tail end of the brining time, mix remaining ingredients in a microwaveable bowl and heat until  the sugar is dissolved and the mix is hot-- 1 minute did the job in my microwave.  Set aside.

Drain the cukes and onions, and pack into a clean quart jar.  Pour hot brine over the veggies, then put the lid on the jar and store in the fridge.  Try to wait a day before eating.  

Note:  soaking the cukes in salt water- brining them, really- is a new one to me.  I can't argue with the results!

Best Snack Ever! Crunchy Chickpeas!

I know, I know.... best ever?  A wee bit of hyperbole for a snowy day?

I think not.

These are awesome.  Sweet or spicy, and definitely crunchy.  And unlike many of the recipes I've seen on the interwebs, these STAY crunchy for days... not that they last that long.

Crunchy yummy goodness.

As a bonus, these are healthy, full of fiber and vegetarian.... and gluten free depending on your seasonings. No guilt, all goodness.  And did I mention delicious?!

I've made multiple batches, and the best came when I started with dried chickpeas*, not canned.  It might be a coincidence that these were the best batches, but it's not much harder to start with dried, and you get the chance to make so many more.... so I'll always start there.

Crunchy Chickpeas
1lb dried chickpeas
10-12 cups water

1.  Rinse dried chickpeas and pick through them, discarding any discolored ones or stones that found their way into the bag.  Place chickpeas in slow cooker, cover with water, then cook on high for five hours until tender.

2.  Drain, and spread in a single layer on a cookie sheet(s) lined with paper towels/cloth.  Rub chickpeas gently to remove liquid, and pick out any skins that come off-- no need to skin them if the skins hold on.
*Suggestion 1:  1lb chickpeas = 2 full cookie sheets.  These need some elbow room.
*Suggestion 2:  Leave the chickpeas in a colander or on a cloth for a few hours/overnight... let evaporation do some of the drying for you

3.  Heat oven to 400 degrees.  Use the convection setting if you have one.  Line cookie sheet(s) with parchment paper and spread chickpeas on top in a single layer.  No need for oil or flavors yet... just chickpeas!  Place the cookie sheet in the over and set the timer for ten minutes.

4.  When the timer goes off, shake the pan, then put it back in the oven and set the time for another ten minutes.  Repeat two more times (a total of 40 minutes)

5.  After 40 minutes, the chickpeas should be nicely browned, and if you eat one, it should be crunchy all the way through, and not at all soggy.  If it's still not crunchy, try another five minutes before proceeding.

6.  And now... seasonings!  During one of the ten minute baking rounds, mix up seasonings in a bowl large enough to hold your chickpeas.  Here are some suggestions:

Spicy:  1/2 Tbsp (or more) Sriracha, 1 Tbsp olive oil, 1 tsp line juice 1/2 tsp sweet paprika, 1/2 tsp salt
Flavorful: 1 Tbsp olive oil, 1 tsp each smoked paprika and cumin, 1/2 tsp salt
Sweet: 2 Tbsp honey, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt
Sweet II: 1 Tbsp maple syrup, 1 tsp cinnamon sugar, 1 pinch cayenne pepper, 1 pinch salt
Tons of seasoning suggestions on the web... just make sure you dry roast them first following the instructions here to make them crunchy crunchy crunchy!

7.  Pour chickpeas into seasonings and mix until coated, then return the chickpeas to the oven (on the parchment covered cookie sheet) for another five minutes.  With wetter seasonings like the sweet combo above, you may need to make it ten minutes to bake the seasoning onto the chickpeas.  Keep an eye on them to ensure your creation does not burn!

8.  Important last step.... when done, turn off the heat and crack the oven door.  Leave the chickpeas in the oven until cold.  I don't know if this is necessary, but my chickpeas are awesome and I will continue to do it until someone tests it another way and tells me it definitely works :-)

When cool, store in a tightly covered container-- jar, glass bowl, plastic or whatever.  I understand these can be frozen also, but mine never make it that long.

Enjoy the deliciousness!


*chickpeas = garbanzo beans.  Same thing... main ingredient in hummus and falafel.  Sold canned or dried, in the grocery section with beans.  You'll need a larger and/or healthier store to find dried garbanzos.
** Post updated 3/30/14 to reflect that fact that drying these like crazy using tons of paper towels is not necessary is you follow the rest of the directions.  I did my last batch by defrosting cooked chickpeas for a few hours on the counter, then roasting them with nary a paper towel involved.  They came out great!

Credit to www.thehairpin.com for introducing me to the idea of dry roasting the chickpeas, and for the bones of the Sriracha Lime seasoning combo.

Food stuff and Marshmallow Treats

Like all families, we here at the Unwired Home have our food issues.  For the kids, food is truly fuel.    One of my kids requires a vast amount of protein to keep his mind and body in gear.  Huge amounts- he's a small kid and can out-eat me.  The other kid has a much slower metabolism and is less athletic.  While he wants to eat chocolate at every snack, a piece of fruit with meet his needs; for the high-metabolism child, protein is required in addition to the fruit.  As a family, we are big into 'five-a-day' fruits and veggies, as well as high fiber to deal with a gastrointestinal issue.

In our community, like in yours, there are folks with all kinds of food issues.  Some look like ours-- just preferences and lessons learned.  But some issues may be more critical, and even deadly.   Allergies to nuts, wheat and eggs.  Texture/food color issues.  Picky eaters.

Knowing that one of my kid needs protein, and both need fiber and healthy choices, I adapted the classic Marshmallow Rice Krispie treats recipe to fill a need (and a stomach).  This recipe has a good amount of fiber, is crunchy and gives them a reason to eat cereal, which they both love.

Nutty O's Treats
4 Tbsp butter
1 cup peanut butter
3 cups mini marshmallows
4 cups Os cereal
2 cups puffed rice cereal
3/4 cup peanuts
1/2 cup chocolate chips (optional)

Over medium heat in a large pot (10+ quart size, which helps to contain the mess), melt the butter.  Add the peanut butter and stir until melted.  Add the marshmallows and reduce the heat, stirring until well combined.

Turn off the heat, and stir in the cereal, nuts and chocolate (this is where it gets messy).  Combine as best you can, then pour the whole blob into a 9x12 pan.  Press the blob into the corners to make the bars dense and to fill the whole pan.

Let sit for 30-60 minutes to cool, then turn onto a cutting board and slice into bars.

Substitutions:  Virtually everything in this recipe can be swapped out.  Try sunflower seed butter in place of peanut butter to eliminate an allergen.  Take out the chocolate chips to reduce calories.  Use a GF cereal if you are celiac or wheat-sensitive.  Use high-fiber cereal to amp up the fiber content.

Mexican Pizza

My goals, of late, have not included blogging.  But when I go to the office, a certain co-worker notes that he's looking for more recipes.  He's gluten-free, so here's one for Tim!

Mexican Pizza.  We eat a lot of mexican food in our house.  What's not to like.... easy to prepare, easy to adjust for various tastes and dietary issues, and always delicious. 

I make a rolled taco dish that's delicious (here).  If you put them in a dish and covered them with salsa and cheese, you'd have enchiladas.  And in this variation, I make them open-face, and call them pizza.

I'm ready for my cheese!

Mexican Pizza
serves 4

4 flour tortillas (12" size or so)-- substitute 8 corn tortillas for a GF variation

8 oz refried beans (1/2 can)

8 oz canelli beans (1/2 can- can substitute another variety you like)

8 oz cooked meat-- left-over rotisserie chicken, ground beef, chorizo, vegetarian or skip all together

8 oz shredded cheese (mexican blend or your favorite)

Heat over to 425 degrees.  Lay tortillas onto baking sheets.  Divide the refried beans and spread over the tortillas.  Top with whole beans, then meat, then cheese.  Bake 10 minutes or until the tortillas get crunchy and the cheese is melted and bubbly.

Serve with guacamole, salsa, sour cream and any other mexican sides.

Note:  The extra 1/2 can refried beans will keep in your freezer.  Simply put it in freezer-safe container, and don't forget about it!

Thirsty Thursdays- Smoothies!

While I love to give my kids a choice of what to eat for breakfast (and have even developed a written menu of appropriate items), it's sometimes hard to make a decision first thing in the morning.   Once again, credit goes to my red-headed friend for the idea of themed breakfasts.

This blog's title ruins the surprise, so you already know that we have christened the day 'Thirsty Thursday'.  Here's how we make smoothies in my house:

Basic Smoothie Recipe
1 cup yogurt
1/3 cup milk
1 Tbsp cocoa powder
1 Tbsp chia seeds (undetectable, and good for protein, fiber and Omega 3s)

Then, choose from at least one:
7 frozen strawberries
1 frozen banana
1/2 cup frozen raspberries
or.... another frozen fruit?  Maybe mango or blueberries?

My $50, ten year old blender does not handle ice well, but works fine blending frozen fruit.  This recipe contains a serving of fruit, which is more than my kids get most mornings- yogurt and milk supply calcium and protein, the cocoa adds anti-oxidents... and it's yummy. 

Use whatever brand/flavor yogurt your family likes.  My kids prefer it with bananas; I've been told that if you use a dark colored fruit, like blueberries, you can also add powdered spinach in order to up your intake of leafy greens.  Like the flax seeds, the powdered greens don't add to the taste of the smoothie, but they do add to the nutritional content.

Drink up!

Red Curry Chicken

This one comes from a Real Simple article (Oct 2011)... a dinner table makeover, so to speak.  These families found it impossible to cook healthy meals because of their schedule, skills, or something else.  Cooking for the family has never been my problem, but I go through streaks where I can't seem to find a new recipe that the whole family likes. 

That said, this recipe appealed to me, and it was very easy to put together.  But I was certain the kids wouldn't eat it...  unfamiliar seasonings, too much sauce, etc.  So I made it on a night where I had left-over mac and cheese (homemade, compliments of a yummy recipe from Six O'Clock Scramble).  The plan was for the kids to try the chicken, and when they didn't like it, they could eat the mac and cheese.

Didn't work out that way.... kids loved this dish!  Both opted for it to be served beside the rice with no cooked red peppers; one asked for just chicken, no sauce.  But they scarfed every bite they were served.  One had seconds of chicken and then ate a serving of mac and cheese for dessert!  You may find me snacking later tonight, since the kids at my portion at dinner :-)

The red chili paste is reduced from the original recipe, and I swapped out red peppers for green ones.

Red Curry Chicken
1 lb boneless chicken breast, sliced into strips
1 tsp oil
1 red bell pepper, thinly sliced into strips
1/4 cup chicken broth (substitute water if needed)
1/4 tsp salt (if using water or unsalted broth)
1 Tbsp Thai red curry paste
1  can (15 oz) lite coconut milk
rice, lime wedges for serving

1. In a non-stick skillet, warm oil over medium high heat.  Add chicken and cook until golden on each side.

2. Add pepper and chicken broth/water and salt; cook 2 minutes or until peppers are tender.

3. Reduce heat to a simmer and add coconut milk and chili paste.  Stir, and allow to rest at least five minutes, or longer if dinner is delayed.

4. Serve over rice with lime wedges.

Maple Corn Bread

As a working parent, there's always a middle ground between work and home.  Or work and 'the other work'.   ROutines need to be flexible in both realms, as something can come up that throws off the plan.   

For us, Wednesday was one such day.  I was headed to a meeting two hours away, and was hoping to be home by dinner; Mr. Unwired was going to practice doing the Dinner Man thing without me.  The need was for simplicity, both for Mr. Unwired and for Dinner Man.

The plan started with a chili recipe came from Six O'Clock Scramble.  It was a good, solid recipe- I don't think it was revolutionary, but it was easy to make on Tuesday in the crockpot and leave for Dinner Man to warm on Wednesday.  And it's made from ingredients the kids recognize and should be willing to consume without a fuss.  But Dinner Man needed something to prepare, in order to get thatwarm fuzzy sense of accomplishment.  Hmmmmm......

Bring on the corn bread!

I found this recipe on Real Simple.  I cut it in half In order to bake it im my beloved silicone loaf pan), reduced the maple syrup (much to my kids dismay) and eliminated the extra butter/syrup drizzled on top at the end.  The original recipe is here- the picture shows a shiny top because of the topping; mine had more of a matte finish :-)  In general, my preference is to cut down the sugar the first time I make something; it can always be added back, but doing it in the reverse can lead to disappointment and tantrums (sometimes from me). 

Here's my version.  My seven year old did all the measuring and mixing, only asking for help holding the measuring cups while he did the pouring.  It came out great, and the leftovers make a great breakfast bread toasted with cream cheese!

Maple Corn Bread (adapted from Real Simple)
1/4 cup (1/2 stick) butter, melted and cooled
1 cup all-purpose flour
1 cup cornmeal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup whole milk
2 large eggs
2 Tbsp maple syrup


Heat oven to 425° F. Butter a standard loaf pan (using additional butter not listed in the ingredients-- if you're out, use a neutral oil), or use a silicone pan and skip the butter.  

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, maple syrup, and butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Happy balance to you and yours!

Sweet Potato Chili

I'd been looking to try a sweet potato chili for a while. A few good candidates have surfaced, but this one rose above the rest. 

Why?  First, no meat.  That means I can make it for Mr. Unwired's friend.  Didn't know what to make for this week's jam session anyway. 

Second, it cooks in the slow cooker. Like my never-ending desire to instill independence in my children, I like my meals to cook themselves. 

Third, all the ingredients were in the house.   And that's all she wrote... off to the kitchen!

Sweet Potato Chili, before topping with plain yogurt and green onions.

 This turned out pretty well. I was intending to serve it to the kids for dinner, by the spices were too sharp. I used only 1/2 Tbsp chili powder and only a small (15oz) can of tomatoes with chili peppers (the other 15oz was just tomatoes). Next time, I'll cut the chili powder out entirely.  With the blast of heat from the chili powder and peppers, I didn't notice the cocoa powder.  It should have rounded out the spice panel, instead of being wiped off the flavor map.  Another reason to decrease/eliminate the chili powder (funny, this is my 'cooler' chili powder-- I had to throw out the cayenne pepper as even a dash was too much for most recipes!)  I also used red pepper instead of green since that was what I had. Green pepper, with its stronger flavor and contrasting color would have been a better choice. 

I'm hopeful that with these adjustments, I'll be able to introduce this to the kids, then dial the spices back up a bit to find a happy medium- flavorful, colorful and yummy for all.  What do you think?

Sweet Potatoes with Black Beans

Another from my short list of recipes for Mr. Unwired's gluten-free vegetarian friend.  While the yogurt is optional, it is a really lovely contrast to the full flavor of the beans-- smooth and cool.  Not sure of the origins of this one- my apologies if it's yours!

Photo to come... it's much prettier than most of my recipes, and worthy of a photo.

Sweet Potatoes with Black Beans
4 sweet potatoes (medium)
2 tsp olive oil
1 onion coarsely chopped
1 can (15 oz) black beans, rinsed
1 can (15 oz) tomatoes, diced
1 tsp ground cumin
4 Tbsp plain yogurt, optional
4 scallions, thinly sliced, optional

1. Wash sweet potatoes and pierce the skin several times with a knife.  Bake in a 400 degree oven for 60 minutes, or until soft all the way through.

2. While the potatoes are baking, warm the oil in a pan over medium heat.  Saute onion until translucent,  Add cumin, and stir it into the onions until it releases its aroma- should only take about a minute.  Add the cans of black beans and tomatoes, stir and cook over low heat as the tomato liquid evaporates and the mixture warms through.

3. When potatoes are cooked, slit each open, and spoon in 1/4 of the bean mixture.  Top with 1 Tbsp yogurt, then sprinkle with the scallions.

Servings: 4

Mulligatawny Soup

Really good on a cold day (or any day in Florida if you're my mother).  Full flavored and delicious!  If you don't have garam masala, substitute with more curry plus 1/2 tsp of cumin, and then go buy some for the next time you make this.  I've made the recipe both ways and there's a reason garam masala is included.




You can stretch this soup to serve more than four people or 'weaken' the flavor by serving over basmati rice.


Mulligatawny Soup
1 Tbsp veggie oil
1 cup chopped onions (about 1 medium)
2 tsp minced garlic (2-4 cloves)
1 Tbsp minced ginger
1 tsp curry powder
1 tsp garam masala
1 cup dried yellow or green lentils
1 can (15 oz) diced tomato, with juice
4 cups veggie broth (can substitute chicken broth if you are not feeding vegetarians)
1/2 cup light coconut milk
lemon wedges as garnish/to taste (optional)

1. Heat oil in a stockpot  over medium heat.  Add onions, garlic, ginger, cumin and garam masala, and sauté, stirring occasionally until the onions are lightly browned (5-7 minutes).  Stir in lentils to coat, then add tomatoes and chicken broth.

2. Bring soup to a boil then reduce heat to medium-low and allow to simmer until the lentils are tender (25-30 minutes).  Stir occasionally as the soup is cooking.

3. To smooth out the texture of the soup, puree about 50% with an immersion blender, leaving plenty of it chunky.  Stir in the coconut milk, then squeeze in the lemon to taste.


Alternatively, make this soup in your slow cooker:

1.  Omit the oil and combine the onions, spices, lentils, tomatoes and broth in the cooker. 
2.  Cook on high for 2 1/2 hours- the lentils should be soft but still holding their shape.
3.  Turn off the cooker, blend with the immersion blender, stir in the coconut milk, and serve with lemons on the side.
4.  Unlike most meat recipes, this one is fine to serve the same day, although a day in the fridge doesn't hurt.

Chicken Stock

At heart, I am a cheap frugal person. The concepts of recycle and reuse come naturally to me.  Why would I buy something when I can reuse what I have?  It's one of my personal challenges in paying for technology- with lifecycles so short, it's hard to justify the purchase!  Thankfully, I indulge my geeky side at work, so there's no reason for me (or my family) to go without.

This post is about the same thing, but in the kitchen.  You may already know you can make chicken broth from chicken bones.  But did you know you can do it in the slow cooker, using little energy and even less time?! 

It's true, it's true!

Making chicken stock on the stove is easy.  But making it in the slow cooker turns the process into something you can do at almost any time more stock is needed.  Bones and required veggies can be stored in the freezer, and retrieved whenever you have five minutes to set it all up. I put mine together after making breakfast today, and it's cooking away while I'm at work.  There's some messy work to done after the slow cooker part is complete, but it can be done in steps and over the course of a few days as needed. 

I used to chill the stock and remove the fat that congealed on top.  Lately though, I find that if I don't add chicken skin to the pot, the stock is relatively low fat and there's not much to skim.   Omitting the skin probably also lowers the salt content of the finished product, as so many store-bought rotisserie chickens are salty.  Yummy.... but salty.

Regardless of using skin in the pot or not,  I don't add salt to my stock.  Different recipes have different requirements, so I choose to add it to the finished product.  Consider that when you are tasting the stock at different stages.

Here's the process:

Chicken Stock
1 chicken carcass, or parts of different carcasses
2 carrots, with tops if available
1 leek, or the green part of 2 leeks, or an onion quartered and 2 stalks celery
1/4 tsp peppercorns
1/8 tsp whole cloves
5 sprigs parsley (carrot greens can substitute as needed)

1. Load all into the slow cooker and cover with water.  Put on the cover, turn on to low and leave it all day, 8-10 hours.

2. When you get home, take the cover off and turn up to high for an hour  (or more)... this allows some liquid to cook off, and intensifies the flavor.

3.  Turn off the slow cooker, and leave to cool.  (I leave mine covered on the counter all night.  I'm sure food safety experts would be aghast-- feel free to put it in the fridge instead.  The stock will jell and you'll need to let it come to room temperature again before continuing with step 4).

4.  Next, remove the solids.  I use a slotted spoon and dump them right into the trash.   Then take out the trash.

5.  Strain the stock using a sieve to remove peppercorns, cloves and other debris you couldn't lift out.  If you are an overacheiver, strain through cheesecloth for clearer stock.

6. Chill the resulting liquid overnight in the fridge if you wish to remove the fat--  or skip this step.

7.  Decant it into smaller containers, and store in the freezer until needed. 

Most batches of this recipe (4 quart crock pot, 10 cups water) yield at 6 cups of stock.  I freeze it in four and one cup containers, so I always have the right amount available for a recipe.

Blackened Fish

In an effort to eat healthy meals, we try to eat fish.  I have a hard time eating fish once a week, let alone the two-three times the food police say I'm supposed to.  Insert normal excuses here... hard to get good fresh fish, not convenient, blah blah blah. 

Phew, now that we've passed that, here's our family's favorite fish recipe.  This one is from Real Simple.
I make it with 'White Roughy'- it's found in the frozen section of Trader Joes.  This is where fish can be really easy- buy frozen, defrost overnight, cook, enjoy.  Since roughy is not as oily as catfish, bake it at 450 degrees instead of broiling it, 15-20 minutes.  Serve with sweet potato fries (ours also come from Trader Joes).

And for you with kids, my kids love this fish.  It's not spicy (provided your chili powder isn't spicy-- try cayenne pepper if this comes out too hot).  They might also enjoy rubbing the spice blend onto the fish.  It's a little like finger painting, only more delicious at the end!

I halve the spices because I'm making just 12 oz of fish.  Here's the recipe:  Blackened Fish  Bon appetit!

Slow Cooker Chicken, two versions

To know me, is to know I love my Crock Pot.  Cooking with it mirrors my parenting theory...  sometimes, benign neglect can be a good thing.  And that's the thing with a slow cooker- its all about neglect.

Chicken parts have always been a natural for the slow cooker.  Chicken leg quarters (drumstick/thigh) can be skinned, tossed in the slow cooker with a variety of sauces and left to cook all day.  Just this week I put five lbs of bone-in chicken thighs- big sale in the meat section!- into my Crock Pot with Goya Mojo Criollo Marinade (major grocery stores in my area carry this in the 'Mexican' or 'latin' section).  Here's the recipe- hang onto your hats, this is very precise (not).....

Put skinless chicken parts into the crock pot, and pour in 1-2 cups of sauce.  Cover, cook on low for seven hours or so.  Remove from heat.  When cool, put in fridge.  The next day or so, skim off any fat, then warm in the microwave when it's time for dinner.  The process of moving the chicken from the slow cooker to a microwave safe bowl usually causes the chicken to fall apart, leaving your dinner boneless.  Perfect!

For my family, I will divide the cooked chicken into two Foodsaver bags and stash them in the freezer for a five minute dinner another day.  One other note... slow-cooked meat ALWAYS tastes better the next day.  Alton Brown explains the science of this- the heating/cooling/heating of the meat causes the connective tissues to break down rendering the meat very tender.  Trial and error would have led you here eventually, especially if you double your slow cooker recipes so another day's dinner is done.

Other sauces to use for this technique....

• Red Thai Curry or Yellow Thai Curry from Trader Joes.  
• Half coconut milk/half Thai peanut sauce.
• Mild salsa (try green tomatillo based-salsas)
• your favorite barbecue sauces (I think the vinegar based sauces are best for slow cooking)

As I looked to expand my repertoire, I found that there are blogs and cookbooks dedicated to this style of cooking.  This one is well known.  Unfortunately for me, the author and I have very different tastes, and I have found most of her recipes disappointing.  I could be doing something wrong, of course- explore the blog on your own, perhaps your taste buds will match up with hers better than mine.

One gem was found among all the rest...  this one. As much as I love a crispy skinned roast chicken, there's not often 60-90 minutes at home before dinner to do it right.  But it's cost effective to buy a whole bird, and for our family, it's dinner tonight plus leftovers for Gracias Casserole and a few quesadillas for lunch for the kids.  Very useful.  

Whole Chicken in a Slow Cooker
1 chicken, whole
1/2 tsp salt
1 tsp sweet paprika
1/4 tsp smoked paprika
1/2 tsp thyme
1 tsp oregano
1/2 tsp chili powder
1/2 tsp black pepper

1. Wash chicken, and place in the slow cooker.  Mix remaining ingredients and pour over chicken, rubbing on top of and below covering well.  Turn the chicken so that the chicken breast is in the bottom of the pot--  the cavity should be pointing down if your slow cooker is on the small side.  Turn slow cooker to low, and cook 6-8 hours until chicken is done.

2. When cooked, remove chicken to a covered casserole dish.  Allow pan juices to separate, and discard fat, keeping the 'gravy' to moisten any parts of the cooked chicken which might get dry, Mine don't, but I imagine it can.... you could also make a real gravy with the pan juices, or mix into mashed potatoes.  Yum!

Two more versions of this I make:

• Provencal... 1 tsp sweet paprika, 1/2 tsp salt, 1 tsp oregano, 1 tsp thyme, 1/2 tsp marjoram, 1/4 tsp white pepper and the juice of a lemon.  Put the used lemon in the chicken cavity.
• BBQ:  Use a tablespoon of Northwoods spice blend, found at Penzeys. It's a BBQ flavored blend that was offered free with a coupon once and I found I liked it.    First one's for free!

Note 1:  No idea how her bird holds together for the photo on the blog post above...  mine comes out boneless.  That's the reason this post has no photos.... they didn't look appetizing!
Note 2:  Crock Pot is a brand name.  Slow cooker is the name of the generic appliance, although my slow cooker is a Crock Pot, so it's appropriate for me to describe it as such.  I didn't want the trademark police coming after me....

PB &J Chicken

My kids don't eat a lot of kid food.  From the time they were first eating solids, I tried to feed them things that didn't come from neat little jars.  Sure, those jars are easy, but billions of people the world over manage to raise children without them, feeding the little people the same food the big people eat.  Even today, we eschew chicken nuggets and fish sticks, preferring to serve the kids roasted chicken and salmon burgers.

It's an interesting transition... talking about what my kids ate as babies to PB&J Chicken, right?  Because my kids will eat Hoisin Chicken, Garlic Chicken,  Chicken with Pesto Sauce.... any manner of 'adult food'.  Why make something so seemingly kid-centric?

The real reason....  because I wanted it!

I love PB&J, and this seemed like a wonderful way to indulge my taste preferences. The rest of the family could come along for the ride.

This recipe came from here.  Unlike the Rachael Ray categories, I didn't have grape jelly on hand.  so I first made the recipe with homemade blackberry jam, but found that it didn't bring the 'sweet' vibe that the recipe needs.  The second time I made it I used the classic gelatinous grape jelly, and it was an improvement.  Also, I used Skippy Peanut Butter, which isn't 'natural' but is well liked by my family.   In preparing the marinade, use a whisk to break up the peanut butter (I use  this flat one).  Unless your peanut butter is really salty, make sure you add the extra salt.  Lastly, I used skinless drumsticks-- wings are too much work for too little meat!

Chicken drumsticks lounging in a PB&J bath

As prepared with the notes above, one of my kids declared this was 'the best recipe EVER!' as he ate three drumsticks. He says that about once a month, and I smile proudly every time.

Sticky, meet Yummy.  Yummy, meet Sticky.  Now smile!

Next time, Mr. Unwired will grill these little darlings.  The direct heat  on the grape jelly will either burn them to a crisp or, if watched carefully, caramelize nicely. Either way, post your comments below!

Garlic Chicken

Tonight's dinner was from a recipe I've had in my repertoire for years.  If you have time after the chicken is cooked, boil the sauce to reduce, and serve with the chicken-- it's really good over brown rice.  My kids both enjoy the chicken; they seem to be 50/50 on having it with additional sauce. 

Garlic Chicken
1 Tbsp garlic minced
4 Tbsp lemon juice
2 Tbsp Worcestershire sauce
1 Tbsp olive oil
1/4 tsp black pepper freshly ground
1/8 tsp chili powder
2 bone-in chicken breasts, skin removed

1. Heat oven to 375 degrees.  Mix all ingredients except chicken in a small measuring cup.

2. Place chicken into pan bone-side down (I use an 8x8 glass pan lined with aluminum foil for easy clean-up).   Pour sauce over chicken to coat, then turn chicken over breast side down to cook- it's moister this way.  Bake for one hour (or until cooked through), basting at the 30 minute mark with the pan juices.

Gracias Casserole, as prepared by my child

The recipe here is an old standby of mine. The kids love it, and its made with food that's always in the house. Its also a great way to use leftovers, another goal of mine. Last night at dinner, the kids asked if we could have Gracias Casserole the next night. Knowing that we had leftover cooked chicken waiting impatiently in the fridge, I thought it was a great idea and agreed.
Fast forward to that afternoon... dinner minus two hours. I'm working from home, and the kids are home from camp, totally getting on each others nerves. Mr. Unwired offers to take one on an errand, which leaves me to entertain the other while still working. Hmmm... Not a recipe for success, pun definitely intended.
As with all moms, occasionally I have a truly brilliant idea... This was one of those star-crossed moments. I explain to the other child that he, and he alone will be making dinner. He is amazed and excited at the prospect.  The catch is that he needs to entertain himself while I finish up my work. Lego or math workbook?  He chooses math and gets busy at the kitchen table. I retreat to the LR couch and my last conference call of the day.
By the time I'm done, Mr. Unwired and the other kid are home, so I reiterate that the one who waited patiently will be cooking solo. The other kid pulls up a chair to watch the action, and we get to work.
Gracias Casserole is like a seven layer dip for dinner. The recipe accommodates many substitutions to account for what you have on hand, what your family eats, etc. I even make a veggie version for a GF veggie friend. I'm also flattered to report that Aviva Goldfarb loved my recipe, calling it Fiery Texican Casserole and used it in her Six O'Clock Scramble meal planning service (insert a photo of my glowing smiling face here).
The recipe is below. If you want your kid to make it, prep the ingredients, get out of the way and wait for yummy perfection. Or not perfection...  it's different but good every time.  Depending on the age of the kid, you might want to handle the oven part of the cooking event.

Gracias Casserole
I seldom make this from scratch-- it's a great dish to make with leftovers.  It's lighter than enchiladas as it doesn't have the tortillas.  Add sour cream to the bottom cheese layer if your diet allows; for a vegetarian dish, substitute 1 cup vegetarian refried beans for the meat.  I've also added 1/2 cup corn, to the bean layer, especially when I know the kids will be hungry.

This can be made with plain rice, although it's better with mexican rice.  I get a small portion from my favorite restaurant-- for $3, it really improves the flavor of this casserole.  Or make your own mexican rice and freeze it in 1 cup containers to use in this recipe.

1 cup rice, cooked
1 cup black beans (rinsed)
1 cup chicken, ground beef or steak, cooked
1 1/2 cup shredded cheddar or Mexican blend, divided
1/2 cup sour cream, optional
1/4 cup salsa
1/4 cup tortilla chips, crushed

1. In a two-quart casserole, spread rice across the bottom, and sprinkle the beans on top.  Spread one cup of cheese on top, If you are using sour cream, add it now.  Add the meat, then spoon salsa over the meat.  Mix the remaining cheese with the crushed chips, and top the casserole with that.

2. Bake the casserole at 350 degrees covered for 20 minutes or until it's heated through, then remove the foil and bake 10 or so minutes, so that the cheese on top is bubbling.

3. If you wish to serve it later, freeze before baking.  Defrost 24-48 hours in the fridge, then bake as directed.

Yum.