Balsamic Strawberry Crisp

June 6, 2018 by

I almost had a panic attack when I couldn’t find the scrap of paper I wrote this recipe on today.  So I figured I better post it before I loose it for good!
Strawberries are coming in season here in the Pacific Northwest and are a reminder why I love it here.  Nothing smells as much like childhood and sunbeams than the scent of fresh strawberries ripened on the plant.  I know vinegar might sound a little wacky but it adds a depth and flavor that will surprise you.  If you don’t like balsamic, even just add 1 tablespoon.  You won’t be able to really put your finger on what it is but it will add that amazing something special to the recipe.
And can we take a moment and talk about the crisp? This is my go-to crisp recipe.  I use it on tons of things and has remained a secret, until now.  Crunchy, easy, and will make your family think you picked up something at a fancy bakery.

BALSAMIC STRAWBERRY CRISP
2 quarts fresh strawberries
1 tablespoon vanilla bean paste, optional
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1/2 cup sugar

For Crisp:
1 1/4 cups all purpose flour
1/2 cup light brown sugar
1/2 cup powdered sugar
1/4 tsp kosher salt
1/2 cup unsalted butter, melted

Wash and quarter the strawberries.  Place in a greased 8 or 9 inch square pan.
Whisk together the sugar and cornstarch and mix in with the berries along with the vanilla bean paste and vinegar.
Cover with foil and bake at 400 degrees for 20 minutes.
Make the crisp.  In a medium bowl, mix together the dry ingredients.  Add the butter and mix until thoroughly combined.
Remove foil and crumble on top of the berries.  Return to oven, uncovered, and bake 20-30 more minutes, until berries and cooked down and crisp is golden brown and crunchy.  Serve warm or at room temperature.

Filed Under: Desserts

Outdoor Music and Play Wall

May 21, 2018 by

Finally sharing this.. after my girls outgrew it!  Both our daughters have Autism and sensory issues and I wanted to make something interactive in our back yard for them.
Besides the fencing everything was re-purposed.  If you are in the Portland Oregon area Scrap PDX is a great resource, I found some of the items there.  Also, second hand stores for old xylophones, and Habitat for Humanity ReStore for some of the tubing.
We actually have a chain link fence so we can enjoy the wetlands behind our home.  So we made a section of cedar fencing and attached it to a couple of boards on the other side.
A driftwood chime.  All you need is driftwood and fishing line. If you don’t want them to move, drill a hole for each piece and thread the fishing line through the hole.  I just tied each “chime” to the main piece.

For drums a couple of metal planting buckets from IKEA work well.  Added some old drumsticks too.

A giant spring makes fun noise when you rub the drumsticks back and forth.

The chimes from an old wind chime get new use hung from a hook.

A few beat up old xylophones were found at second hand stores.  I removed the keys and hung with fishing line from an IKEA bar.

The tubing was found at a Habitat for Humanity Restore and makes a fun chute.
The chalkboards are pieces of Plexiglas that I added chalk paint to.

The gutters were from an old project.  I had used them above a craft desk to store ribbon.  They are much more fun to pour water and balls down!

This added a lot of fun to our back yard for many years!

Filed Under: Autism, Crafts / Sewing

Cashew Chicken (updated)

April 13, 2018 by

This is one of my favorite meals.  But years ago my youngest became severely allergic to tree nuts so they had to be banished from the house for her safety.  Then one day I thought duh.. I could make it with peanuts!  No, it’s not quite the same.  But it’s still one of my favorite meals! Even if you don’t use any nuts at all it’s still a great quick dinner.  I used to make it with a premade hoisin sauce but the flavor is so much better with making your own sauce!  You can see my original recipe here from… 8 YEARS AGO?!  I’ve figured a few more tricks out since then.  Like adding more vegetables, cutting the zucchini in larger chunks so it’s a better texture, and now I serve it with short grain brown rice.
As always, if you don’t have a wok a large skillet will work too.  I have even used an electric skillet before that retained heat well. Have everything all cut up and ready to go before you start.  Wok cooking should go fast.  Just remember to have your heat medium high, and if you aren’t hearing any sizzling you have your heat too low or are crowding your pan.
I’m going to go check my fridge and make sure I have enough zucchini on hand to make this tonight!

CASHEW CHICKEN

1 cup cashews (or peanuts)
Drizzle olive or canola oil
1 1/2 lbs chicken breast, cut in 1/2″ cubes
2 Tablespoons corn starch
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 white onion, chopped
2 carrot, chopped
2 celery rib, chopped
3 small zucchini, chopped (cut the center section with seeds out)
4 cloves garlic, minced

For Sauce:
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
2 Tablespoons water
1/2 teaspoon sesame oil
2 teaspoons sugar
1 teaspoons powdered ginger
1 teaspoons cornstarch

Mix the sauce ingredients together in a small bowl and set aside.
With the wok (or large skillet) over medium high heat, toast the cashews until fragrant.  Set aside.
Toss chicken with cornstarch, salt, and pepper.
Add drizzle of oil to wok and then the chicken.  (work in batches if it will crowd your pan)
Remove, then wok the onion, carrots, and celery for a few minutes.
Add zucchini and garlic, cook until vegetables are tender.
Add back chicken and cashews.
Add sauce and cook for just a couple of minutes, until everything is coated.

Filed Under: Asian, Chicken / Turkey

Lemon Oreo Dessert

March 27, 2018 by

Once I ran into an acquaintance while grocery shopping for an upcoming holiday.  A package of lemon oreos was in my mix of items and she gasped in shock.  “You buy oreos?! I would think you would make homemade!”
Now, don’t get me wrong, I am all about a crazy idea.. or 2.. okay, definitely not more than 3… a week.  But being fanatical about anything is dangerous in my opinion.  Do I love to make every little thing from scratch? Yes! Do I? Okay, most of the time, I do.  Probably a lot more than most busy moms.  But it’s also my passion and a hobby.  But by golly if it’s a special occasion I am going to make a fun dessert my kids love that, yes, has store bought oreos. And that’s okay.  You know what we’re having for Easter dinner? A simple brunch.  Frosted Flakes french toast to be exact!
And this might make an appearance too.  Because amid all the hand made pies and whatnot on holidays this is the one everyone wants seconds of, little and big kids alike!
And bonus, it is no bake and can be made using one bowl! Woot woot!

Lemon Oreo Dessert
1 package lemon oreos, chopped
1/2 cup unsalted butter, melted
5.9 oz package vanilla pudding
3 cups cold milk
8 oz cream cheese
16 oz cool whip, thawed

Combine oreos and butter in a medium bowl and mix until combined.
Press half to two-thirds into a 9 by 13 inch pan. (just guess)
Mix the pudding and milk together (same bowl is fine) for a few minutes until smooth.  Add cream cheese and mix in until well combined and smooth.
Fold in cool whip and pour on top of crust.  Sprinkle with remaining lemon oreo mixture and chill.

Filed Under: Desserts, Uncategorized

New Easter Tradition

March 20, 2018 by

Last year we tried something different for Easter.  And it’s become our new Easter tradition.  The week of Easter we studied Christ’s life and teachings and on the Thursday before Easter we had our own “Last Supper” of sorts.  I didn’t worry too much about how authentic we were being, but tried to have some things that were eaten in that time, or at least similar.  It was such a wonderful experience and made our Easter so much more meaningful.

We set the table with a picture of the last supper to help remind us.  I would urge you not to get so caught up in the details that you can’t enjoy it.
I’m not a food historian and I’m sure what we had wasn’t entirely accurate.  But it was close enough anyways.

So enjoy your egg hunts and baskets of chocolate, but don’t forget to make time to celebrate the real meaning of the holiday too.
I think there’s time to do both.

Some menu ideas:

Flatbread, we made Naan bread
Raisins
Grapes
Garlic- we used pickled garlic
Olives
Goat cheese
Honey
Fish
Eggs
Chicken Shawarma
Grape Juice
Lentils or Barley
Pomegranate
Nuts
Apricots

 

Filed Under: Easter, Uncategorized

Caesar Salad

February 26, 2018 by

This is my guilty pleasure.  I love a really good salad and it’s pretty hard to beat a well made Caesar salad.  Especially with homemade croutons and extra lemon.  I have fiddled with my dressing recipe for years and years and this is the only way I make it now.  I use Worcestershire instead of anchovies (it is made from anchovies after all).  This is a pretty assertive dressing, very garlicky and lemony.  But that is exactly how I like it! If you like it more mellow use half the amount of garlic and lemon juice and see how you like that first.  You can always add more.
For a main dish I like to serve roasted chicken with it or even add some leftover shredded chicken to the salad… that’s code for “I buy a roasted chicken at Costco and throw it in there”.  Even food bloggers have to sleep you know.

CAESAR SALAD
(with BEST CAESAR SALAD DRESSING EVER!)
Romaine lettuce, torn
Croutons or garlic croutons
shaved parmesan
lemon wedges

For Dressing:
4 garlic cloves
1 cup mayonnaise (I prefer the light made with olive oil)
1/2 teaspoon mustard powder (Coleman’s)
1/4 cup lemon juice
1 Tablespoon Worcestershire
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Kosher salt and black pepper, to taste

Place all dressing ingredients in a blender except the olive oil, salt and pepper.  Process until smooth.
With blender running add the olive oil in a small stream.
Season with salt and pepper.
Toss lettuce with dressing and top with croutons and shaved parmesan.
Squeeze extra lemon on top if desired.

Filed Under: Salad / Dressings, Uncategorized

Subgum Chow Mein

February 16, 2018 by

This recipe is from years ago and somehow never got posted.  I know because it has almonds and now that our youngest is allergic to tree nuts I make it with peanuts.  Not quite the same, but still really good! It’s one of my favorite Chinese dishes.  This is just like you would have at an American-Chinese restaurant.  We like it with fried rice and you can make it with or without the chicken.  The baking soda is not completely necessary, it is a little trick to make the chicken a little more tender.
Happy Chinese New Year!

SUBGUM CHOWMEIN

1 pound chicken breast, diced
1 tsp baking soda
1/2 tsp kosher salt
1 Tablespoon oil
1 white onion, chopped
2 carrots, diced
2 ribs celery, chopped
1 can sliced water chestnuts
1 1/2 cups chicken broth
2 Tablespoon cornstarch
1/2 cup almonds, sliced or slivered
1/2 cup frozen peas

Toss chicken with baking soda and salt.  Heat oil in wok over medium high heat and add chicken.   Stir fry until cooked through.
Remove and add onion, carrots, celery, and water chestnuts to wok and cook until tender crisp.  Add chicken back to wok.
Mix cornstarch and chicken broth together then add to wok.  Cook until thickened then add almonds and peas.
Serve over chow mein noodles.

Filed Under: Asian

Red Licorice Ice Cream

January 30, 2018 by

In my hometown there was a little ice cream truck downtown in the summers that my sister worked at.  Occasionally I’d tag along with my Dad when he would pick her up.  He ALWAYS had to check if they had the black licorice ice cream in.  I’m not sure if I loved it too or just liked it because he liked it.  I’ve been toying around with different ways to make homemade when my youngest asked if we could make red licorice ice cream.  Why not?!
After a few batches of tedious straining I had a moment of clarity when I saw our vita mix on the counter.  Why not? So I made a simple Philadelphia style ice cream base with reduced sugar since the licorice itself has sugar.  I wish my Dad were here to try it, I think it would be his new favorite.
Make a batch up for your favorites this Valentines day!

LICORICE ICE CREAM
5 oz licorice (13 sticks)
1 1/2 cups milk (I use fat free)
2 1/2 cups heavy whipping cream
1/2 cup sugar

Place all ingredients in a blender and process until smooth.
Chill or immediately churn in ice cream maker.
(I used my Cuisinart 1 1/2 quart ice cream maker and churned 25 minutes)
Freeze in airtight container for at least an hour before serving.

Filed Under: Ice cream

Fortune Cookies

January 24, 2018 by

We homeschool.  Which means when we finished studying China in geography and we made a Chinese dinner my 10 year old was quick to point out that fortune cookies are not really from China.  She’s right too.  But of course we still made them anyways.
These are really quite easy to make, you just have to fold them quickly while they are still warm.  I suggest starting with one or two at a time until you feel comfortable.  Sometimes folding them on a tea towel can be helpful, as you can use the towel to help you fold while not having to touch the hot cookies.  My hands have been desensitized to heat it seems from working in bakeries when I was younger.
I use butter instead of oil, but you could use oil.  You can change up the extract as well to add a fun twist.
These make a fun Valentine’s cookie and you can buy take out boxes at restaurant supply stores for packaging even.  Let your kids write their own fortunes or Valentine messages or you can find lots of printable lunchbox notes and jokes online.
EDIT: Last night we made these with my 4-H group and I’ve added a couple tricks that seemed to make it better!

FORTUNE COOKIES
2 egg whites
1 tsp vanilla
1/4 cup unsalted butter, melted
1 T water
1/2 cup flour
1/2 cup sugar
2 tsp cornstarch
1/4 tsp kosher salt

Place all ingredients in a blender and blend until completely smooth.
Rest in the fridge for at least one hour.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or a silicone mat.  Lightly spray with nonstick coating.
If your batter is thick add water 1 tsp at a time until it is fairly thin.
On your first tray, I suggest starting with just one or two to get the hang of it.  Drop a tablespoon of batter for each cookie.
Spread batter using the back of a spoon into as even of a circle as you can, approx 3 to 3 1/2 inches across.  You want the batter thin enough that you can see the mat through the batter.

Bake for 6-8 minutes until lightly golden around the edges.
Immediately remove and place right side down. (place on a tea towel so you don’t burn your hands if you need.)
A thin spatula works best for this, I have found my fish spatula works perfect!

Place a fortune in the middle.

Working quickly, fold in half so the curved edges meet.

Then fold over the rim of a cup or bowl.


Place cookies in muffin cups to cool (this takes just a minute) so they hold their shape.

Filed Under: Asian, Cookies, Valentine's day

Teddy Bear Tea Party

January 18, 2018 by

If you have littles, a teddy bear tea party is something you need to do.  Some years ago my daughter wanted one for her birthday.
I wondered if her friends were getting a little old for one but what ensued was pure magic.  We sent each girl an invitation with a miniature invitation to her #1 teddy.  They were so excited and it was just the sweetest day.

Each girl was given a simple handmade bear.

The menu was simple and just what a teddy would want to have with his favorite girl.

Gummy berries, teddy grahams, and some bit of honey (This really was some years ago! My daughter is now allergic to tree nuts so these would be a no-go now!)

Muddy bear parfaits.  Just some chocolate pudding, whipped cream, and teddy graham crumble.  Topped with a very muddy (chocolate dipped) gummy bear.

You can’t have a tea party without fairy bread.. or fairy bears rather!

And of course some honey cake.

The cake was my favorite.  I made the decorations with marshmallow fondant.

This bear particularly enjoyed the treats!

 

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Filed Under: Parties