ramen

Inspired by my favorite ramen spot in San Fransisco, I did some research. Poured through tons of recipes, watched a few video tutorials and finally decided one weekend to try to make authentic ramen for my family.

I have no idea what I was thinking. After spending considerable time on actually making the noodles, I ended up pitching them and substituting for store bought. What can I say? I accept that those who have studied the art of noodle making for years (collective centuries) are far better equipped than I to make edible udon.

The results were delicious, although not lovely to look at in the least. Although it seems like the simplest thing, the broth is actually a study in patience - of which I have little. Still pleased that I tried - Honey and Monkey had seconds and we enjoyed the practice with chop sticks.

 We had green tea and fortune cookies for dessert and this CD was the highlight of our playlist

during dinner.

There are so few ways to be adventurous during "indoor" season that we take our opportunities to try new things wherever they come.

Pumpkin Snickerdoodles

This past weekend I invited Autumn into our house. Using my last can of organic pumpkin (from when I over bought at Wholefoods in fear of the great, non-existent pumpkin shortage of 2011), I made pumpkin snickerdoodles. They smell heavenly! I had a lot of help as my husband had to put all the ingredients on the counter for me so I wouldn't have to bend and lift (cursed back!) and Monkey made for an excellent taste tester.

The scent of pumpkin means fall to me and I am certainly getting into the mood a little earlier this year. Thank goodness for neighbors who like it when I share cookies. These are not good to keep in the house...at least for those of us prone to late night cookie recollections.

Just realised this picture also shows the last of our Trader Joe figs. They did not last long. We literally stood in the kitchen and ate a zillion of these over the kitchen sink (the figs - not the cookies, although they were also delish).

Plants Vs Zombies Cupcakes

My amazing friend L is so very talented - and also very generous. She bakes cakes as a side hobby and made these super fun cupcakes for Monkey's school friends on his birthday. Several adults (ahem) had to try one for quality control - yum-oh!

Valentine's Day Cupcakes!

I had to share a picture of my latest attempt to make cupcakes. They were for a Valentine's Day party and the trays came back empty. The children also enjoyed pink sparkling lemonade. We enjoyed looking through all the little cards and homemade ones are our favorites. We didn't decorate much this year for Valentine's Day but it was nice just the same.

Chicken and Dumplings Recipe

Although I've been trying to eat mostly plants this winter, this past weekend I made
a meal my family occasionally requests on cold, winter Sunday afternoons. 
Chicken and Dumplings are so easy to make and yet one of the ultimate comfort foods. You can leave out the dumplings (or give to someone else's bowl) for a healthier version.

Here is my "go to" recipe:

One organic rotisserie chicken/less bones (or you can cook your own, retaining the broth)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3/4 pound new potatoes, quartered

3 carrots, cut into 2-inch pieces

2 celery ribs, sliced

1 medium onion, cut into eighths

(shortcut tip - use the ready cut containers from Trader Joe of onions, carrots and celery to save time)

1 (10 ounce) package frozen peas

6 cups organic chicken broth

Dumplings:

 

1 1/2 cups best bread flour

2 teaspoons baking powder

1 teaspoon salt

3 tablespoons butter

3/4 cup milk

1/4 cup minced fresh parsley

Directions:

1. Saute the vegetables in a tablespoon of olive oil for five minutes before adding the chicken, broth and all other ingredients. Cover and cook over medium heat for 20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.      

  
 Note: This recipe is adapted from Ms. Elizabeth Durance via AllRecipes. Thank you, Ms. Durance!

Pancakes!

I've gotten several requests for the pancake recipe I use. I have several and it really depends on whether I have fresh buttermilk in the fridge at the time. I only buy it for this recipe so I suppose it really depends on whether we add it to the grocery list. I am a big fan of online recipe sites yet find a reliable source to be the magnificent Martha Stewart. Say what you will, the lady has some very good core recipes.

You can grab the original link here:

http://www.marthastewart.com/318689/best-buttermilk-pancakes

I make adjustments to this recipe from time to time but my three main changes are that I use whole grain flour mixed with millet flour, I always add freshly grated organic lemon zest and I cook with organic coconut oil (I like the one from Spectrum for medium to high heat - tip from a brilliant friend).

I know it sounds like a big deal but it takes me less than ten minutes to throw all the ingredients together and get the first batch on. My dad and mother-in-law love the ready mixes - many people do but once you've converted to the real deal it is hard to settle for anything less. Everyone LOVES these pancakes! Will post my alternative pancake recipes later. Enjoy!

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UPDATE:

As promised last month, here is my alternative pancake recipe.

Pancake Recipe # 2:

Add 2.5 tablespoons of white vinegar to 1 and 1/4 cup of 2% milk and let stand

In separate bowl add:

1.5 cups of flour ( I use two kinds)

2 tbs of organic cane sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2 eggs

3 tbs butter melted

Mix the dry ingredients together, mix the wet ingredients with the milk mixture and then combine.

The best homemade bread recipe for busy moms!

Kate from Olivia'sKitchen is my hero - fresh bread in half the time!