Kids in the Sink

Blessing you one recipe at a time

Carrot Spice Muffins

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You guys. Sometimes, you learn life lessons the hard way. And when you do, it’s probably best to share those life lessons to others. Sometimes, sharing these life lessons are well received by the recipients and sometimes, they are blown off.

But friends, take heed. Learn from my mistakes today. Do not blow this important lesson off and permit yourself to learn this lesson on your own, probably in a painful or embarrassing way.

You see, the other day, I was doing my grocery shopping. I usually like to meal plan for 2 weeks worth of food and grocery shop all in one day so that it is over and done with. We conserve gas and money because we aren’t making a million trips out for little things. In theory. Unless you forget everything like me and leave a million little things off of your list. So, theoretically, grocery shopping. It happens once every two weeks. I usually go three places; first, Trader Joe’s, because duh, second, our local IGA, and third, Food Lion for all the stuff IGA doesn’t carry, because it’s IGA.

I was at my last stop, coming out of Food Lion, when my son pointed out a car to me. “Mommy, that’s our car!” I looked up and it was, in fact, our car. Same make and model and color and year. I was impressed at his powers of observation and said, “Great job! That is our car!” This was all done in that mom kind of way, where you are sincere in your praise, but not totally 100% available, because you are also doing 15 other things at the same time. So just a quick glace confirmed he was right, I praised him, and continued trying to hold Ella, hold his hand, put our cart away, and take out the few bags, because when you only have a few bags who wants to take your cart all the way cart holder thing. Especially with kids. Do you leave them in the car, do you take them with you, are you being a bad parent, maybe you didn’t park close enough so you just run real fast, etc.

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So I got my bags and confirmed I had both children and we made our way to our car, which was in the very first parking spot. Guys, who are those first spots usually reserved for? Handicapped folks. Right. I am not one of those. Nevermind, though, we pressed on. I juggled my bags and my kids and managed to contort my body enough to reach the keys in my pocket that I had forgotten to take out for easy access and I pressed my little button and heard nothing. It wasn’t unlocking. I locked it and it beeped, but it wasn’t unlocking that I could see. Which was sad, because I don’t really like opening doors the old fashioned way. After several attempts at unlocking the door, I walked around to the other side of the car, passing the back window, bedazzled with a red rose sticker. And I don’t even care about red roses.

I was just about to put my key into the lock when I noticed how clean the car was. Just one, nice little coffee cup in the holder. No tissues or toys or receipts. I looked in the back and there were no car seats or books or random socks that my kids take off and throw about the car. No half eaten pretzels or cookies. Just cleanliness.

Guys, this was NOT our car. My 3 year old was wrong.

I. Will never, ever, ever. Trust my 3 year old again. At least, not when we are looking for our car. Leave those kinds of things to the grown ups. K? And have some carrot spice muffins because it is Easter soon and Easter is about carrots and carrots make things healthy, even muffins.

-Heather

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Carrot Spice Muffins
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Ingredients
1 cup all-purpose flour
1 cup whole-wheat flour
1 tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/3 cup light brown sugar, packed
2/3 cup canola oil (or sub coconut oil)
2 large eggs
1 tsp vanilla
3/4 cup milk
1 cup shredded carrot
1/2 cup shredded unsweetened coconut (I used sweetened and it's fine)
Instructions
1. Preheat the oven to 375 degrees and line a muffin tin with paper liners. Set aside.
2. In a medium bowl, whisk together the flours, baking powder, spices, baking soda and salt. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, combine the sugars and oil. Mix until smooth.
4. Add in the eggs and vanilla extract and beat until incorporated.
5. Add in the dry ingredients, alternating with the milk (or if you are lazy, like me, throw them all in at once) and mix well after each addition.
6. Mix in the shredded carrot and coconut.
7. Divide the batter evenly among the muffin tins, filling each about 2/3 full.
8. Bake for about 20 minutes or until a toothpick comes out clean.
9. Tilt the muffins in the pan and allow to cool for about 5-10 minutes before transferring to a wire rack to cool completely.
10. Serve immediately. These can be stored in an airtight container for about 3 days.
Notes
The original recipe called for raising and walnuts, but eww. Raisins in food is not ok with me and I am not a nuts-in-my-baked-goods kinda girl. But if that's your thing, do it to it.
Barely adapted from Annie's Eats
http://www.annies-eats.com/2009/02/15/carrot-spice-muffins/
Adapted from Annie's Eats
Adapted from Annie's Eats
Kids in the Sink http://kidsinthesink.com/
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Perfect Easter Brunch Frittata

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How bad are we at giving you recipes that are relevant to the upcoming holidays?  Don’t even say it.  We know.  Hence, today’s post.  It’s two weeks til Easter and I figured now is the time for this or else we’ll end up never posting it.  Pay no mind that we didn’t really post anything Saint Patrick’s Dayish and for pretty much the whole month of February we were MIA so it goes without saying that there were no Valentine’s Day recipes.  We’re making up for it here by giving you a brunch or breakfast recipe for one of the best holiday’s ever, the holiday that celebrates our Lord and Savior defeating the grave! Can I get an amen?!?  Yeah, so here we go.

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I actually made this a few weeks ago for my kids for lunch and while I was making it, I texted Heather to say that I was making my first frittata ever, for lunch, for my kids, and that it would be totally under-appreciated.  I’d never made one before, but it seemed easy enough.  I knew, though, that the kids would be somehow (who do these kids belong to??) underwhelmed and even a bit disappointed with this lunch.  Well, I was right on both accounts.  It was so easy that I wondered why I had never made one before.  And the kids didn’t really enjoy it.  In fact, one very dramatic little girl who shall remain nameless ran to her room screaming for a half an hour.  Seriously? Yes, that happened.  It’s fine.  She eventually came out and ate a few bites.  The little man enjoyed it for the most part because he really likes eggs on most days.  I, though, was ridiculously amazed at how wonderful this thing tasted.  I put Sri Racha on it, because, duh, it’s good on everything.  And then I proceeded to eat about half of it, which is supposed to serve 8-10 people in total.  But really, in what world, ok? 

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It’s such a Spring-like, beautiful dish that I instantly thought of blogging it and then making it again on Easter for my family.  Yum.  So, you’re two options here are: (a) Make it for lunch tomorrow or (b) Make it for whoever you celebrate Easter with on Easter morning.  We hope you love it as much as I did!  Enjoy this time of year and breath in the beauty that God has created for us!  Happy (almost) Spring time, friends!

-Melissa

Peas and Cheese Frittata
A perfect brunch or breakfast for this time of year!
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Ingredients
6 large eggs
1/2 cup milk
1/2 cup shredded cheddar cheese, divided
1/2 small red onion, diced
2 cloves garlic, minced
2 tbsp butter, divided
1/2 cup peas (I used frozen, thawed)
salt and pepper, to taste
Instructions
1. Preheat broiler and place oven rack in the middle position.
2. Whisk together eggs, milk, and half of the cheese. Set aside.
3. In a 12 inch oven safe frying pan, melt half of the butter over medium high heat. Once melted, add onions and garlic and saute for a couple minutes, until the onions are translucent. Add peas and heat through.
4. Melt the other half of the butter and then add the egg mixture to the pan and tilt the pan to make sure it covers the bottom of pan evenly. Also ensure that you're veggie mixture is evenly distributed throughout the pan.
5. Cook on the stove top, without disturbing, for about 5-7 minutes.
6. Top with remaining cheese and put in the oven to finish for another 2-3 minutes, or until it starts to lightly brown on top and cheese it bubbly.
Notes
Source: Slightly adapted from Family Fresh Cooking
http://www.familyfreshcooking.com/2011/08/31/baby-peas-and-cheese-frittata-recipe/
Kids in the Sink http://kidsinthesink.com/
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Faith Friday + Rainbow Compost Cookies

compostcookies3So, hi guys. It’s been a while.

This is maybe going to be not so much a Faith Friday post as a Friday post highlighting the recent developments in my life where more faith is needed. But hey, honesty is the best policy, right?

I’m a mom, so my kids are a huge part of my life and they are the area where I am most spiritually attacked. I spend way more time than I need to worrying and fretting and wondering about them, especially since any time spent worrying is too much. I also tend to let my kids become my identity in a sense, and this only magnifies the problem of worrying about them. But no mom, no matter what, ever wants anything to be wrong with her kids. That’s pretty universal. And in a short span of time, I’ve had doctors worried about both of my children. And it’s hard.

Recently, Ella went in for her 15 month check up. At our old pediatrician, there had been concerns with her development, specifically her speech/oral motor development and her gross motor development. At the time, she had some therapy for some trouble eating and was going to be scheduled for an evaluation with a physical therapist, although their first opening wouldn’t be until after we had moved. Other than that, she was too young at the time to really think about her speech, so it was a sit and wait and see how it unfolds sort of thing.

But, things didn’t really ever unfold. She never babbled as a baby, but she did make some sounds. And she continued to make sounds, but she never really strung them together to form words, or even things that sounded much like words. Eventually, she started trying to mimic things that we said, sometimes successfully, sometimes not, but she wasn’t using words as labels. She wasn’t consistently calling us by our names, naming objects, or able to really tell us what she wanted. And she wasn’t very good at following simple commands. Sometimes, it was almost like she didn’t understand some of what we said. She is so social and smiley and happy, that it wasn’t a huge concern. But at her 15 month check up, she scored delayed in the areas of speech and gross motor in her developmental questionnaire, and this warranted the pediatrician to feel the need to set up an evaluation with our state’s children’s developmental agency. They came, did the assessment, and she qualified for services. She’s now in speech and is doing well. She’s started saying a lot of words, although still not maybe where she should be. But she is well on her way and we don’t really foresee any long term problems with her. In fact, now that she’s at least trying to talk more, she won’t stop :)

I know this is not the end of the world. Lots of kids need speech and they get it and they’re fine. It’s just the fact that we had to go through this developmental screening and to be told your child has a delay in anything is hard to hear. You just want it to never have even needed to be done in the first place. It wasn’t a big surprise, it just wasn’t what we wanted to hear.

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And then, there’s Pilot. Pilot has been a source of worry for us since he was born. He had a fever at 2 days old and was in the hospital for a week. I remember the doctor telling me that she didn’t know what kind of effect the fever would have on him, that fevers were dangerous in newborns and could cause delays and disabilities. Scary stuff to hear for a first time parent. But he got better and he seemed to be fine. He was a little delayed in motor skills and language, but he hit his stride and started to develop pretty typically. He’s just always been kind of weird. It’s hard to even explain. He has quirks and eccentricities and sensitivities that are just not typical. Things like walking around and holding toy pieces more often than he appropriately played with them. Taking an insane amount of time to walk out of the door because, for some reason, thresholds are hard for him. The light’s too bright, the noise is too loud. And as he got older, we noticed that he was awkward around other people. He would walk funny, hold his head funny and just make noises or speak in a strange voice when he talked to people. Not necessarily all the time, and not really with people he was comfortable with, but then sometimes we just don’t notice it. Sometimes, we just write it off as him being a little weird. I’m weird. Weird is cool.

But he just had his 3 year check up and the doctor had some concerns about him as well. She asked a lot of questions about his behaviors and quirks. Then she dropped the A-word. She said he seemed like he was exhibiting some characteristics of having an autistic spectrum disorder, namely Asperger’s. She asked me if I was familiar with the term. Of course. My sister has it and I probably know more about autism than she does. I worked with kids with autism for years before Ella and took courses in it to become certified as a behavioral analyst (which did not happen, because kids happened instead). So I was more than a little familiar. Maybe because of that, it’s hard for me to swallow. To a lot of people, he probably just seems a little weird, a little odd. And right now, that’s not a huge deal. He’s only 3 and preschooler’s are notoriously weird anyways. He can sort of pass it off right now. But what about in the future, when it’s time to make friends and go to school and get a job and find a wife? What are those challenges? We recently went to a developmental assessment with a school psychologist who told us it was his opinion that he had Asperger’s, or with the changes about to occur in the DSM-V, a high-functioning autistic spectrum disorder. It wasn’t a diagnostic assessment, just an assessment to say he needs to go have a comprehensive evaluation to get a diagnosis, because without that you can’t really get services.

There are so many unknowns. I know that both of my kids are perfect and fine. I don’t think there is anything significantly wrong with them, thank God. I have seen what severe autism does to families, and I am so grateful that I don’t have to face that. Still, what if Ella has a speech impediment or a stutter or something? What if kids make fun of Pilot and he doesn’t have any friends? What if my babies get their hearts hurt because of this? What if? What if? What if?

That’s where that faith comes in. I need more faith in the area of my kids so that I can give all those what if’s to God and just know He loves us and will take care of my babies and He wants what is best for them and He will work all things for His glory. Always, every time. So that’s where we are. Struggling a bit with things going on in my life. But this is me. I couldn’t really write an encouraging, uplifting Faith Friday post today, because this is what things look like right now. This is honesty and this is raw and I know the Lord will bring us through it. One step at a time.

-Heather

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Giant Rainbow Compost Cookies

Note: These cookies seem a little crazy.  They are.  You think, there’s no way they could be good.  There’s chips and coffee grounds in them! Don’t fret.  They’re wonderful.  Stop thinking about it and trust us, we’ve never steered you wrong before.

Ingredients:

1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup white sugar
1 large egg and 1 egg yolk
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup crushed salt and vinegar potato chips
3/4 cup chocolate chunks
1/2 cup crushed salted pretzels
1/3 cup graham cracker crumbs
1/3 cup chopped heath bar
1/3 cup peanut butter chips
1/3 cup assorted sprinkles
1/2 tbsp coffee grounds (yes, actual grounds, not espresso powder)

Directions:

  1. Preheat oven to 325 degrees and line baking sheets with parchment. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, whisk together butter and both sugars. Add egg and egg yolk and vanilla and stir until well combined.
  4. Slowly add in flour mixture into large bowl, stirring until a dough forms. It will be crumbly at first but just stir until it comes together.
  5. Fold in all mix-ins to dough.  You will probably need to use your hands to bring it all together because it’s a lot of stuff.
  6. Roll dough into large balls (about 1 1/2 inches) and place at least 2 inches apart.  It should make about 18 giant cookies.
  7. Bake for 9-12 minutes, until the middles of the cookies are just set.  Let cool almost completely and tentatively take a bite,  before realizing it’s one of the most delicious cookies you’ve ever tasted.

Source: How Sweet Eats

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Homemade Ketchup

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You guys know we try to make everything as homemade as possible.  We’ve both recently made the attempt to switch to making all of our own breads.  We even tackled yogurt.  Yes, yogurt.  We’ll hopefully be able to post that recipe soon.  Why not jump into the world of  condiments, too, right?  Without trying to sound like too much of a conspiracy theorist, there are some bad things in the foods we buy.  Unfortunately, the condiments we eat and love are not without preservatives and gross stuff. 

So, we set out to find something to replace ketchup.  There were actually a lot of recipes out there.  Some were super intimidating and even used real tomatoes. Ok, that’s a little hardcore even for us, but if you’re game, give it a shot.  This recipe, though, was super simple, and with only 1 teaspoon of sugar involved (and maybe you could even leave that out? Let us know if you try), we couldn’t resist.  I gotta say, the taste is almost identical but without any high fructose corn syrup or any other ingredients you can’t pronounce. And it couldn’t be easier.  There is no reason for you not to try this.  If you have a whisk and 20 minutes, do it.  Then make some chicken nuggets (recipe to come) and give them a dip.  Not trying to be bossy here, just looking out for you.  

-Melissa

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Homemade Ketchup
Recipe can easily be doubled!
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Ingredients
6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
1 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
Instructions
1. Whisk all ingredients together in a medium saucepan and heat over medium-high.
2. Let come to a boil and then reduce heat to low and let simmer, stirring occasionally, for 20 minutes, until slightly thickened.
3. Let cool and store in an air tight container.
Can double recipe easily!
Notes
Source: Skinnytaste
http://www.skinnytaste.com/2012/06/homemade-ketchup.html
Kids in the Sink http://kidsinthesink.com/
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Cinnamon Apple Chips

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I have a wish list.

Not a weird thing to have. Lots of people have wish lists. Lots of people have things they’d like to have, things they would want special others to buy them for special days.

My wish list, though, is full of kitchen gadgets. I don’t need no diamonds and fur jackets, just give me a kitchen torch. Nevermind that I will probably only use it once a year. It’s on the list.

A rice cooker. Nevermind that I don’t actually have room for a rice cooker, but I DO already have these pots and pans that are capable of doing exactly the same thing. It’s on the list.

I do have some more realistic kitchen gadgets on my list. Cookie scoops and a couple Silpat’s would be nice. But recently I got something that has been on my wish list for a while: a mandolin. Part of the reason the items on my kitchen wish list remain on my wish list for so long is because it causes me physical pain to pay full price for just about anything, especially if I can really live without it. But recently I was able to get a mandolin for next to nothing, and I have since put it to use. Making apple chips.

I’ve always wanted to make different fruit and veggie chips for my kids as a healthy snack, but who wants to painstakingly thinly slice them by hand? So when I finally got my mandolin, I set out to make apple chips and my kids devoured them. Like there was a pan sitting on the table cooling and in the time it took me to check Facebook (what?) he had eaten the ENTIRE pan. Since then, they’ve been snacking on apple chips like they’re candy and I’ve been throwing them in the world’s best granola that I eat in the world’s best homemade Greek yogurt all day long. I can’t stop. Really. Those recipes will be coming some time.

So, if you have a mandolin, make some apple chips. Or cut them thinly by hand. It can be done. If you don’t get them perfectly thin, no big deal. Just bake them a little longer. Either way, you will have a healthy and delicious snack. And like potato chips, you can’t eat just one. These are more of a whole-pan-at-once kind of thing.

-Heather

Cinnamon Apple Chips
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Ingredients
1-2 large apples (I used whatever combination I had on hand)
1/2-1 tsp ground cinnamon, to taste
1/2 tsp sugar
Instructions
1. Preheat oven to 225 degrees and line a baking sheet with parchment paper. Combine cinnamon and sugar in a small bowl. Set aside.
2. Thinly slice apples with knife or using a mandolin. Get them as thin as you can. The thinner, the crispier. Remove core. (I have seen some people make apple chips leaving the core in and I think that would really be fine. I just use a piping tip to cut a hole out of the middle. Or if you are fancy, use an apple corer. I don't have one. It's on the list.)
3. Arrange apple slices on baking sheet. Sprinkle with cinnamon sugar mixture.
4. Bake apples for 1 hours, flipping after 30 minutes. If your apples are still moist, continue baking, checking every 10 minutes or so. They will crisp up some as they cool, so avoid overbaking.
Notes
Kids in the Sink original
Kids in the Sink http://kidsinthesink.com/
 
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Jalapeno Hummus

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Friends, we’ve missed you.  We owe you an explanation.  If we had one, we would give it.  Oops… We switched hosts and then tried to transfer all our stuff but realized we didn’t know how and oh my heavens, it was bad.  Our newly hired tech guy, David AKA Heather’s husband, and his brother, fixed it and now we hope that the kinks have been worked out.  We’re still not entirely sure what we’re doing and honestly, we almost quit. 

Yep, we almost quit.  That is, until, the other day after having like 10 views for an entire afternoon and we were totally crushed thinking no one likes or follows us anymore, we logged on yesterday when we happened to be together (yay!) to see that we had well over 1,400 views the previous day.  Heather’s first response was, “God….” in a slightly annoyed tone.  Why annoyed?  Well, because I think we had both kind of resigned ourselves to the fact that our blog was done.  Then David fixed it.  Then we had 10 views.  That really seemed to seal the fate of Kids in the Sink.  And then, as we have told you before, God always reigns us back in when we think it’s time to quit.  My response to the random weekday explosion of views was more like, “What?! Really?!  Really, God!?! Are You SERIOUS??”  And the answer to that, I think, is yes.  Yes, He was serious. 

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So, for some reason, the blog will continue.  Our goal is to bring glory to God and good food to your stomachs and maybe make you smile along the way.  The thing that keeps us going is one commenter who once said a very simple thing.  She said, “Your blog is an answer to prayer.”  Whoa… our blog?  Really?  Ok, let’s go with that.  What an honor it is to be able to serve God in such a yummy way.  We’ll try not to lose focus of that, friends, if you’ll stick with us.  And if you think we’ve lost focus, please let us know.  That’s for real, dudes.  We love you.  We love God.  We hope you still love us.  End sappy post now.

Food post begins: Jalapeno hummus! This is a recipe I’ve had in the never ending list of bookmarks for a long time.  The difference between it and many others, I’ve made this dish more than once.  You know how it is, a million bookmarks, you never make anything more than once, except those dozen or so recipes that you make over, and over, and over.  This one is one of those for me.  It makes a great snack or light lunch.  I particularly like it with pita chips and veggies.  It isn’t too spicy, depending on the jalapenos that you use.  Jalapenos are very hit or miss with spice.  It’s hard to tell if you have a spicy one or not just by looking at it.  As a result, sometimes it’s super spicy (which is how we love it) and sometimes it’s very toned down (also good).  Just play with it a little to see what your preferences are.  Enjoy!

-Melissa

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Roasted Jalapeno Hummus
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Ingredients
3 tbsp lemon juice
1/4 cup water
6 tbsp Tahini
4 tbsp olive oil, divided
1 15-oz can of chickpeas, drained and rinsed
3 cloves garlic
1/2 tsp salt, plus more to taste
1/4 tsp cumin
dash of cayenne
3 jalapenos
Instructions
1. Turn on broiler in over or toaster oven. Cut stems off of 2 jalapenos and quarter them. Toss with 2 tablespoons of oil and place in an oven safe dish and broil until charred and softening.
2. Once peppers are done, remove from oven and allow to cool. Save the oil from dish to drizzle over finished product.
3. In a small bowl, combine lemon juice and water. In another small bowl, whisk together tahini and remaining olive oil.
4. In a food processor, combine and process the chickpeas, garlic, salt, cumin, and cayenne until well ground, scraping down the sides of the bowl as needed.
5. With the food processor running, pour in the the lemon and water mixture and process for a minute. Scrape down the sides of the bowl.
6. With the food processor running for another minute, pour in the tahini and oil mixture in a steady stream and scrape down the sides of the bowl again.
7. Add in the roasted jalapenos and process until they are fully incorporated.
8. Remove hummus to an air tight container and refrigerate for at least an hour to let flavors meld together.
9. When ready to serve, drizzle oil from roasted jalapenos on top and place slices from remaining jalapeno on top. Sprinkle with a generous pinch of salt.
Adapted from Confections of a Foodie Bride
Kids in the Sink http://kidsinthesink.com/
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Homemade Spaghettios

spaghettios3The first meal I really remember making for myself was grilled cheese and spaghettios.  That’s what we have here.  Except, wait, rewind.  The way I made it back in my 13 year old day went something like this:

  1. Pam (as in the cooking spray) a pan and one piece of bread.  Yep, I put Pam on bread instead of butter.  Place two slices of fat free cheese on Pam’d bread and then place another piece of bread, with four tiny pats of butter in each corner, and grill your sandwich until it’s toasted on both sides and the fat free nastiness is melted.
  2. Open a can of spaghettios, pour into a bowl and place in microwave for 2 minutes.  Done and done.

Ew.  I’m shuddering at the 13 year old me.  Who ever would have guessed that twenty-hunshmp (that’s a mumbled number, if you didn’t catch it) year old me would be a super foodie who just spent $13 on a cherry pitter?  Not me, that’s for certain. Or as my 3 year old little girl would say, that’s for real-zies.  Where does she get this stuff?  Oh, her dad, that’s who.

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Ok, but so, this post is SO not about 13 year old me.  It’s about spaghettios, home made style.  So much better.  So much less chemicals.  So, so, so delightful to the twenty-something year old me’s taste buds.  I have to say, even after I was married, I kept a can of the other stuff in the cabinet and even possibly after I had Bailey, this old comfort food might have snuck it’s way into the grocery cart every so often.  I guess once I realized it’s not something I would feed my kid, I should probably think twice about feeding it to myself.  That was a slow transition but whatever, we’re there now.

I didn’t go looking for this recipe.  I hadn’t really missed it, honestly, since my life of limited processed foods replaced the yucky stuff with dozens of ridiculously delicious recipes.  But when I saw this recipe, I was sold.  I wondered if it would be the same.  I was a little wary.  How could it taste the same?  Well, the results were promising.  It doesn’t taste exactly the same.  In my opinion, it tastes a thousand times better.  It has the same slight hint of sweetness but with a little more matured garlic flavor, as well.  My kids approved, too.  And my boy even ate it with cooked spinach added to it.  Something I can add veggies to?  Sign me up! Heck, let’s sign you up too!  Slap a grilled cheese (minus the fat free chemically sliced cheese and maybe replaced with English Muffin Bread and some extra sharp cheddar) next to it for dipping and you’ll be all over that junk.  Please try it. Now.

-Melissa

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Homemade Spaghettios
Serves 6
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Ingredients
8 oz ditalini pasta (or other small pasta)
2 tbsp olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
15 oz can tomato sauce
1 cup water
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
4 tbsp unsalted butter
1/4 cup milk
1 cup shredded cheddar cheese
Instructions
1. Cook pasta according to package instructions. Meanwhile, make sauce.
2. In a large pot, heat the olive oil over medium heat. Stir in minced garlic and crushed red pepper and cook until just fragrant, about 30 seconds.
3. Stir in tomato sauce, water, tomato paste, salt, pepper, sugar, and butter and continue stirring until the butter is completely melted.
4. Once the butter is melted, slowly stir in milk and simmer on low for about 10 minutes.
5. Remove from heat and stir in shredded cheese until melted. Add as much sauce to pasta as you like and serve immediately.
Adapted from Pennies on a Platter
Kids in the Sink http://kidsinthesink.com/
 
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Pomegranate White Chocolate Chip Cookies

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You know those really intimidating looking fruits in the produce aisle that show up in the late fall and continue to taunt us half way through the winter?  You know, they’re red and kind of strange looking.  Pomegranates.  That’s what they’re called.  Immediately Youtube how to manage a pomegranate and be intimidated by them no longer!  Then go buy one and make these cookies.

These cookies… ohhh, these cookies.  I made them shortly before Christmas and we haven’t gotten around to posting them until now.  That’s ok, though.  And do you know why?  It’s because they’re cute and they’re red and white. Do you know why that’s significant?  Because in a few short weeks, Valentine’s Day will be here.  If you’re on Pinterest, Valentine’s Day has already showed up.  I was pretty surprised to already be seeing all that red splattered all over the screen and the cute ideas I can use for the kiddos but I quickly jumped on board and realized that these cookies would be super for that occasion!  They’re cute.  They’re tasty.  There’s fruit in them, for Pete’s sake, and Valentine’s Day is like the official sponsor of fruit desserts (chocolate covered strawberries, you hear me?).

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I dare say, these are better than the old stand by of boring chocolate covered strawberries or (God forbid) a dumb edible arrangement.  I’m sorry.  I’ve been burned by that company every. single. time. I have attempted to utilize their services on or around February 14th.  So, I’m not sorry.  The only thing I’ll be sorry about is if you don’t make these cookies.  You’ll be sorry about it, too, so do not make that mistake.  Make these for you and your sweetie or your kids or your best friend or whoever it is that you celebrate Valentine’s Day with.  Happy (way early) Valentine’s Day!

-Melissa

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White Chocolate Pomegranate Cookies

Ingredients:

1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup old fashioned oats
1 cup white chocolate chips
1 cup pomegranate arils

Directions:

  1. Preheat oven to 375 degrees and line a baking sheet with parchment.
  2. In a large bowl, cream together the butter and the sugars until light and fluffy.
  3. Add egg and vanilla and continue to beat until well combined.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Slowly stir the flour mixture into the wet ingredients and mix until just combined.
  6. Stir in the oats and white chocolate chips.
  7. With a very gentle hand, stir in the pomegranate arils until they’re evenly distributed throughout the dough.
  8. Make 1-inch dough balls, spaced at least 2 inches apart on the baking sheet and bake for about 10-12 minutes, or until just golden brown.
  9. Remove from oven and let cool on baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

Source: Two Peas and Their Pod

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Baked Eggnog Donuts

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I know, I know. Eggnog is a “Christmas-ey” thing and its almost February. We should really be posting about Valentine’s Day treats and everything pink and red and chocolate and kisses and love. And that’s great. Except when are we EVER on time with holiday’s?
That’s right. Never. Maybe we accidentally get lucky once or twice, but usually we are just a few days before (read:a few days too late) or a few days behind (read:totally late). And these donuts are no exception. Not only are they not appropriate for the upcoming holiday, they are grievously late for Christmas.
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But who comes up with the length of time something is acceptable to consume? Who died and made that person king (or queen)? Down with it, I say! It’s still winter! And it’s colder now than it was in December anyways. So lets make eggnog a “wintery” thing and drink it until spring. Or eat it in baked goods.
And if you want, throw some pink heart sprinkles on top in lieu of the candy canes and call it a Chri-Valentine-mas donut. :)
-Heather
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Baked Eggnog Donuts
Makes about 12 donuts

Ingredients:

For the donuts:

2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 egg, at room temperature (Come on guys, you know I did NOT do this. And they were fine)
3/4 cup eggnog, at room temperature (I partially, kind of did this. Still fine.)
1/4 cup applesauce

For the glaze:

1 1/2 cups powdered sugar
3 tbsp eggnog
Crushed candy canes (or Valentine’s sprinkles), for garnsih

Directions:

  1. For the donuts: Preheat your oven to 325 degrees and spray 2 donut pans with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg.
  3. Add teh egg, eggnog and applesauce and beat until well combined. The batter will be pretty thick.
  4. Spoon the batter into a piping bag or large resealable plastic baggie. Cut the bottom (or corner), and pip the batter into the wells of the donut pans, filling each about 1/2 full. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
  5. Transfer the pan to a wire rack and let cool for a few minutes before removing the donuts to cool completely.
  6. For the glaze: While the donuts are cooling, prepare your glaze. In a small bowl big enough to dip the donuts into, whisk together the powdered sugar and the eggnog. If the glaze is too thick, try adding a splash of milk as the eggnog is thicker than milk. Whisk until desired consistency is reached. Garnish for whatever holiday you are decorating for and enjoy!

Source: Tracey’s Culinary Adventures

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Shepherd’s Pie

shepperdspie1It isn’t very often that my husband requests meals that aren’t pizza, spaghetti, tacos, or spicy chicken with noodles (recipe coming soon).  Every pay period, I menu plan.  When I’m near the end of my rope with recipes and I can’t take looking at another cookbook or food blog, I ask him if there’s anything he wants in particular.  As I said, he’s pretty easy.  He usually wants easy stuff.  That’s nice sometimes because it means he’s not hard to please.  But culinarily (is that a word?), I’m always ready to make something new and exciting.  He very, very rarely gives me a challenge in that department.

That is, until one day about a month ago.  On this evening before I was to go to the grocery store, I was making my menu and list as usual, and I still had two dinners to account for.  I asked him what he’d like and much to my surprise, he asked for something I’ve never made and had zero clue that he had even ever eaten before!  He asked for Shepperd’s Pie.  I’m a vegetarian.  I’ve made lots of meaty dishes before but I had never attempted something like this.  I started, of course, with my best foodie friend’s help.  Heather has a really funny history with this same dish, or some that resembles it.  See, her husband grew up eating it in a very specific way, and refuses to eat it any other way.  The way he likes it?  With boxed mashed potatoes and canned carrots and peas.

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Heather, being the Godly wife that she is, makes this favorite for her husband but she (rightly so) does not eat it.  Needless to say, I knew I couldn’t ask her for her recipe.  My husband would have liked it, I’m sure, because as I mentioned, he’s not at all picky.  But I just wanted something more natural and homemade for my man.  And just by the way, it sounds like such a manly meal, right?! It totally is, but don’t feel weird eating it if you’re a lady.

So, this is the recipe that I settled on.  It was simple enough that I knew I could do it and it seemed like a pretty traditional take on Shepherd’s pie.  Since I’m a vegetarian, I can’t actually vouch for this recipe on my own.  I can, however, tell you that my husband enjoyed it immensely.  He loved it. I think you will, too!

-Melissa

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Shepherd’s Pie

Ingredients:

For the filling:

1 1/2 pounds ground beef
salt and pepper, to taste
1/2 tbsp vegetable oil
1 onion, minced
1 carrot, peeled and sliced to 1/4 inch thick
1/2 tbsp tomato paste
1 garlic clove, minced
1 tbsp all-purpose flour
1 cup chicken broth
1/8 cup dry red wine
1 tsp Worcestershire sauce
1 tsp minced fresh thyme, or 1/4 tsp dried
1/2 cup frozen peas

For the potato topping:

2 pounds russet potatoes, peeled and cut into 2-inch cubes (all I had were yellow potatoes, which worked well)
3 tablespoons melted butter
1/3 cup hot milk
salt and pepper, to taste
1 large egg yolk

Directions:

  1. For the filling: Season the ground beef with salt and pepper and in a large pot, brown the beef.  Transfer to a bowl. Set aside.
  2. Add oil to the pan and heat over medium-high heat until shimmering.  Add onion and carrot and a generous pinch of salt and cook until soft, about 4-5 minutes.
  3. Stir in flour and cook for 1 minute, stirring constantly.  Add broth, wine, and Worcestershire sauce and stir, taking care to scrape any brown bits from the bottom of the pot. Cook for 2 minutes.
  4. Add thyme and reserved browned beef, and bring to a simmer.  Reduce heat to low and cook, covered, for 25-30 minutes.  Meanwhile, make the potato topping.
  5. For the potato topping: Place the potatoes in a pot and cover with water. Bring to a boil and cook until tender.  You can test this by sticking a fork in the potato and if it goes in easily, the potatoes are ready.
  6. Draining the potatoes and place back in pot to mash.  Mash with a potato masher and then add in melted butter, hot milk, and salt and pepper.  I used a hand mixer here to get the potatoes nice and whipped.  Lastly, add the egg yolk and mix until combined.
  7. To assemble: Preheat oven to 400 degrees.  Stir peas into beef mixture and pour into a large baking dish.
  8. Drop large dollops of potatoes on top of the beef mixture and spread it out so that the potatoes evenly cover the beef mixture.
  9. Bake for 20-25 minutes, or until the potatoes begin to turn golden brown.  Let sit for 10 minutes and serve.

Source: Taste and Tell

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