Nutty Asian Noodles with Carrots & Edamame

Ingredients

• 1 1/4 cups unsalted cashews or peanuts

• 2 carrots

• 1 inch piece  fresh ginger

• 1 cup vegetable broth

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons (packed) dark brown sugar

• Salt

• 2/3 pound dried linguine or 1 lb. fresh lo mein noodles

• 1 cup thawed frozen shelled edamame

Directions

1. Preheat the oven to 350 degrees . Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish.
2. Peel the carrots; shred them on a box grater. Set aside. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.
3. Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.
4. Whiz the whole nuts, brown sugar, ginger and 1/4 tsp. salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.
5. Add the noodles to the boiling water and cook according to the package directions, stirring occasionally.
6. Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.
7. Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.
8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.

Source: Rachel Ray Magazine

Braised Chicken and Artichokes with Pistachio Lemon Rice

Braised Chicken and Artichokes

• 1 tablespoon olive oil
• 4 chicken breasts, cut into 1 inch chunks
• 2 cups frozen artichokes, thawed
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 cup canned low-salt chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh oregano or parsley

Heat oil dutch oven over medium-high heat. Sprinkle chicken with salt and pepper. Add half to pan and sauté chicken until browned on all sides, about 10 minutes. Set aside and repeat process with second half of the chicken.  Deglaze pot with wine, stirring to removed browned bits.  Add shallots and garlic.  Saute 2 minutes.  Add artichokes, red pepper flakes and salt and pepper to taste.  Allow artichoke hearts to brown (about 5 minutes).  Deglaze pot with chicken broth.  Return chicken to pan.  Add lemon and remaining broth.  Allow to simmer 5-7 minutes.  Add herbs and serve over rice. 

Pistachio Lemon Rice

• 1 Tbsp butter
• 2 shallots, finely chopped
• 1/2 cup pistachios (toasted)
• 1 1/2 cup white rice
• 2 1/4 cup chicken broth
• juice and zest of 1 lemon
• 1/2 tsp salt

Melt butter over low heat.  Saute shallots until softened, about 5 minutes.  Add half the pistachios and remaining ingredients.  Mix to combine.  Bring to a boil.  Once boiling, reduce heat to low, cover and cook 20 minutes.  Remove from heat, add remaining nuts and fluff.

Baked Fennel with Goat Cheese and Sausage

6 links sweet italian sausage, uncooked, castings removed
2 fennel bulbs, trimmed and chopped coarsely
Juice of 1 large lemon
2 Tbsp butter, divided
1 tsp fennel seeds
1/2 cup water
2 Tbsp flour
1 1/2 cups whole milk
freshly grated nutmeg
1/4 cup finely chopped flat leaf italian parsley
4 oz fresh goat cheese, crumbled
1/2 cup freshly grated parmesan

Saute sausage in large saucepan until golden brown.  Remove with slotted spoon and set aside.  Melt 1 Tbsp butter in same pan.  Drizzle lemon juice over fennel then add to saucepan.  Cook over medium heat for 5 minutes uncovered, stirring frequently.  Add fennel seeds and water.  Cover and simmer 10-15 minutes until tender.  Season with salt and pepper and add to sausage.  In same pan, make white sauce.  Melt remaining butter and whisk in flour.  Slowly whisk in milk until smooth.  Cook over low-medium heat until thickened (about 5-7 minutes).  Add nutmeg and season with salt and pepper.  Combine with sausage and fennel.  Please in greased baking dish and top with cheeses.  Bake at 375 until bubbly - about 25 minutes. 
Adapted from Bon Appetit

Butternut Squash and Orzo with Fresh Sage

2 tbsp. butter
1 onion, chopped
1 garlic clove, minced
4 cups cubed fresh butternut squash - you can find this at Costco
4 c. chicken broth, divided
1/2 cup white wine
1 c. orzo
1/2 c. freshly grated parmesan cheese
3 tbsp. chopped fresh sage
Salt and pepper to taste

1. Melt butter in a large pot or dutch oven over medium heat. Add onion and saute about 6 minutes (or until soft).
2. Add garlic and saute until fragrant, about 1 minute.
3. Add squash and stir to coat.
4. Add 1/2 c. chicken broth and wine. Cover and simmer until squash is just tender (taste a piece) and liquid is absorbed- about 10 minutes.
5. Meanwhile, bring the rest of the chicken broth (3 1/2 c.) to boil in a saucepan. Add orzo. Boil uncovered until orzo is tender but still slightly al dente.
6. Combine with the squash mixture.
7. Stir in the parmesan and sage.
8. Salt and pepper to taste. Serve, topped with more parmesan if desired.
Adapted from Bon Appetit

Make Ahead Sunday: Roast Pork Calypso Style with Black Bean Corn Salsa

Roast Pork

• 3 shallots, chopped
• 2 bay leaves, crumbled
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground ginger
• 2 3/4-pound pork tenderloins

Sauce

• 1 1/2 cups fresh orange juice
• 1/4 cup minced shallots
• 3 tablespoons brown sugar
• 2 tablespoons minced peeled fresh ginger
• 2 bay leaves
• 3/8 teaspoon ground allspice
• Fresh spinach leaves
• 2 avocados, peeled, pitted, sliced crosswise
• Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad

• 1 16-ounce can black beans, rinsed, drained
• 1 10-ounce package frozen corn, thawed, drained
• 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
• 2 large tomatoes, seeded, diced
• 1/2 red onion, minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon ground coriander

For Roast Pork:
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

For Salad: Mix all incredients together.  (Can be prepared 1 day ahead. Cover and refrigerate.)

Source: Bon Appetit Aug 1992

Potato & Leek Soup

2 Tbsp butter
2 leeks (trimmed and diced)
1/2 red onion, diced
2-3 garlic cloves, minced
2 celery stalks, diced
2 large idaho potatoes, skinned and cubed
4 cups chicken broth
1/4 cup flat leaf italian parsley, minced
1/2 cup sour cream
Salt and pepper to taste

Melt butter in sauce pan over low heat.  Saute leeks, onion and garlic until softened (7-8 minutes).  Add garlic, potatoes and broth.  Add salt and pepper to taste.   Boil 30 minutes.  Gently mash potatoes to thicken, but still leave some chunks.  Add sour cream and parsley and mix to combine.  Check seasoning.

New Years Ideas

Printable hats from Ellinee

 

2013 Printable from Teachers Pay Teachers

 

 

New Years Sparklers from Lil' Luna

 

Subway Art from Eighteen25

 

Video idea from How Does She Do

 

 

We did this last year and plan to make it an annual tradition.  It will be fun to watch how the answers change as the kids get older!

Ask these questions each year:

1. What is your name?

2. How old are you?

3. What is your mom’s name?

4. What does your mom do during the day?

5. What is your dad’s name?

6. What does your dad do during the day?

7. What is your favorite color?

8. What is your favorite thing to eat? (what don’t you like to eat?)

9. Who are your friends?

10. What is your favorite song? Can you sing it for me?

11. What is your brother/sister’s name? (this is fun when they can't pronounce it correctly yet)

12. What is your favorite place to go?

13. What is your favorite thing to do?

14. What do you like about your Mommy? (Daddy, sister, etc.)

15. What do you want to be when you grow up?

16. What is your favorite book?

17. What does (sister/brother) like to do?

Pumpkin and Goat Cheese Risotto

 

4 cups low-sodium organic chicken broth, plus extra for moistening, as neededlow-sodium chicken broth4

1 cup canned pure pumpkincanned pumpkin puree1

4 slices applewood smoked bacon, choppedapplewood smoked bacon4

2 tablespoons butterbutter2

1 leek (white and pale green part), thinly slicedleek1

2 teaspoons kosher saltkosher salt2

1 teaspoon chopped fresh thymefresh thyme1

1 ½ cups Arborio rice or medium-grain white ricearborio rice1 ½

2/3 cup dry white wine, such as pinot grigiodry white wine0.6600

½ cup freshly grated Parmesanparmesan cheese½

⅓ cup chopped fresh flat-leaf parsleyflat-leaf parsley⅓

¼ teaspoon freshly ground black pepperfreshly ground black pepper¼

¼ teaspoon (generous) freshly grated nutmegnutmeg¼

1 ½ cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

 

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

 

Source: Giada De Laurentiis

Polenta Crusted Shrimp with Mustard and Herb Mayonnaise

Mustard and Herb Mayonnaise:

• 1 1/2 cups mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh dill leaves
• 1/4 cup chopped fresh chives

Polenta Crusted Shrimp:

• 1/2 cup all-purpose flour
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 eggs, beaten
• 1 1/2 cups polenta
• 2 teaspoons paprika
• 1 1/2 teaspoons dried thyme
• 1 pound large shrimp, peeled, deveined, tail-on
• 3 to 4 tablespoons olive oil
• Kosher salt, for sprinkling

To make the Mustard and Herb Mayonnaise:

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, dill and chives. Cover and refrigerate until ready to serve.

To make the Polenta Crusted Shrimp:

Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.

Serve immediately with the Mustard and Herb Mayonnaise.

Source: Giada De Laurentiis

Holiday Kid Craft Ideas

Snowmen Footprints from Full of Great Ideas

 

Thumbprint Christmas Lights from Meet the Dubiens

 

From Craft Rookie

Holiday Decorating Ideas

Not sure on the sources on all of these, but love them all!

 

Pumpkin Turned Into Snowman

 

 

 

 

 

 

Make Ahead Sunday: Quick White Chicken Chili

If you've never tried hominy before it's surprisingly good.  It adds a great texture to this soup and also acts as natural thickener.

• 2 cups rottiserie chicken or poached chicken breast (shredded or cubed)
• sea salt & fresh ground pepper to taste
• 1 tablespoon olive oile
• 1 medium jalapeno chile, finely chopped
• 3 anaheim chilies, stemmed, seeded, and finely chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 14 oz can white hominy
• 4 cups chicken broth
• 3 tablespoons fresh lime juice (from 2 to 3 limes)
• 1/2 cup minced fresh cilantro leaves
• avocado, sliced to garnish

Heat olive oil in large sauce pan.  Add onion, garlic and pepper.  Saute until tender (~7 minutes).  Add chicken, broth and hominy.  Allow to simmer for 10 minutes.  Add lime juice and cilantro then season with salt and pepper.  Serve in bowls and garnish with avocado.

Based on recipe from America's Test Kitchen.

Farfalle with Chicken, Spinach and Broccoli

2 boneless, skinless chicken breasts, thinly sliced
salt and pepper
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
zest and juice of 2 lemons
1 lb farfalle pasta
1-2 cups chopped fresh broccoli
3 cups fresh baby spinach
1/2 cup parmesan

Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water for later use.  Melt butter in saucepan over medium high heat.  Season chicken with salt and pepper.  Sear chicken - place in saucepan with melted butter, flip after 3-4 minutes when it develops color, do not move until then.  Remove from pan and set aside.  Add garlic and broccoli to pan over medium heat and saute for 3-5 minutes.  Add cream and lemon.  Simmer until slightly thickened ~5 minutes.  Combine with cooked pasta, chicken, spinach and cheese.  Season with salt and pepper and toss. 

Tortellini Soup with Sausage & Spinach

1 Tbsp olive oil
1 lb Italian sausage, castings removed
1 onion, finely chopped
3 garlic cloves, minced
6 cups chicken broth
1 bay leaf
20 oz package fresh cheese tortellini
3 cups baby spinach
parmesan and chopped parsley (for garnish)

Heat oil in large pot over medium heat and add sausage.  Once fully browned, add onion, garlic and bay.  Cook until softened - about 7 minutes, stirring frequently.  Deglaze pan with a small amount of brown, scraping up all brown bits.  Then add add remaning broth and tortellini.  Bring to a boil and cook 7 minutes.  Add in spinach.  Season with salt and pepper to taste.  Serve in bowls topped with parmesan and chopped parsley.

Holiday Baking: Roasted Pecan Candy

3 Tbsp butter
3 cups pecans
12 oz dark chocolate bark candy

Melt butter in saucepan.  Stir in pecans to coat.  Pour onto a baking sheet.  Bake on 300 for 30 minutes stirring every 10 minutes.  Melt chocolate over low heat in a saucepan.  Mix in pecans.  Spoon 1 Tbsp bites onto parchment or wax paper and allow to cool until hard. 

Holiday Baking: Homemade Cinnamon Rolls

My mom also made these every year.  They are to die for.

Dough
1/2 cup butter (1 stick)
1/4 cup sugar
3/4 cup boiling water plus 1/2 cup for yeast
2 eggs, beaten
1 package yeast - disolved in 1/2 cup warm water
1/2 tsp salt
4 1/2 cups flour

Pour 3/4 cup boiling water over butter and sugar.  Stir to melt butter and disolve sugar.  Allow to cool to luke warm then mix in all other ingredients.  Mix to form a dough and knead until smooth (about 10 minutes).  I actually use dough setting on my breadmaker for this.  Once smooth, place in large bowl and cover with cloth to rise 1 1/2 hours.  I place it in the oven or stovetop to rise.  Using flour and rolling pin, role to 1/4-1/2 inch thickness. 

Filling
6 Tbsp butter, melted
3/4 cup sugar
4 tsp cinnamon

Mix all to form paste.  Spread over dough evenly.  Then roll and cut into 1" strips.  Place in 3 round greased baking dishes (~8 rolls per pan).  Cover with cloth and let rise 1 additional hour.  Bake at 350 15-20 minutes.

Glaze
4 Tbsp butter
1/2 box powdered sugar
1 tsp vanilla
2 Tbsp milk

Melt butter in saucepan.  Add in vanilla and milk then slowly whisk in sugar.  Whisk until all lumps are gone and it's smooth.  Pour over warm rolls.

Holiday Baking: Brittle Cookies

Everyone has a treat that reminds them of the holidays.  Here's one of mine.  My mom made them every year, only at Christmas (which is a good thing considering how much I love them!).

40 saltine crackers
1 cup butter (no substitutes)
1 cup brown sugar
12 oz semi sweet chocolate chips
1 cup finely chopped pecans

Preheat over to 350.  Line a 11x16 baking sheet with parchment paper. Arrange crackers in one layer.  Heat butter and sugar in small saucepan over medium high heat until bubbly.  Stir frequently until you've formed a carmel sauce - takes about 3 minutes.  Pour over the crackers.  Bake at 350 for 5 minutes.  Remove from oven and straighten crackers with fork.  Sprink with chocolate chips and allow to melt.  Spread with a butter knife until smooth then top with nuts.  Place in refrigerator to cool then cut into squares.  Store in refrigerator.

Free Holiday Printables

Wine Labels from Martha Stewart

 

Labels by Ink Tree Press

 

Christmas Bingo from The Crafting Chicks

Polar Express Tickets from Confessions of a Homeschooler

Letter to Santa from the Crafting Chicks

 

You've Been Elfed by Anders Ruff

More gift tags by Mommy By Day, Crafter By Night

Holiday Food Ideas

 

 

Adorable wreath appetizer made of rosemary and olives (source unknown)

 

 

Rudolph Pancakes from Kitchen Fun with My 3 Sons

 

 

 

Snowman Pizza from Delia Creates

 

Mint Chocolate Bark from Browneyed Baker

 

Santa Hat Brownie Bites from Daisy World

 

Powdered Sugar Donut Snowmen (source unknown)

Spinach Artichoke Pasta

Ingredients

• 1 pound penne pasta, cooked according to package directions
• 1 tbsp olive oil
• 1 large shallot, chopped
• 4 cloves garlic, finely chopped or grated
• 1 (10-ounce) box frozen artichoke hearts, defrosted, quartered, pat dry
• 1/2 cup dry white wine
•  3 tablespoons butter
• 3 slightly rounded tablespoons flour
• 2 cups milk
• Freshly ground black pepper and sea salt
• Freshly grated nutmeg
• 1/2 cup Gruyere cheese, shredded
• 1 1/2 cups white cheddar, grated
• 1/2 cup shredded Parmigiano-Reggiano cheese
• 3-4 cups fresh baby spinach

Heat olive oil in a medium sauce pan over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.  Add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the cheeses. Combine the sauce with the spinach and pasta.  Store for make ahead or serve immediately.

 

Adapted based on original recipe by Rachael Ray.