Surprise! Off to WA I go!

So I was spoiled rotten for Christmas this year. I don't know why because I don't remember being very nice this year, with all the yelling, crabbiness, sleep deprivation and frustration of the terrible 2's (Evie). But somehow I got on the super nice list and was showered with all kinds of lovely things, the best being my surprise trip to Washington to visit my family ALONE this past weekend, right before Christmas!!! And if that wasn't awesome enough Tim flew me out there first class. It was my very first time flying first class, and let me tell you, it was AMAZING. I almost wish I wouldn't have gotten to experience how fantastic it was because now flying coach will seem even worse then it already is. I spent 4 days in Olympia with my family, enjoying the nice break from the daily grind of motherhood and Minnesota winter - um, it was 50 degrees pretty much the whole 4 days I was there. Anyway, it was such a great trip and much needed as I hadn't been out to WA to visit my family in over a year and a half.  I hope we can all be in the same state or at the very least, region in 2014.  I got back to MN right in time to celebrate Christmas Eve with Tim and the kids, and it was so cold here my car wouldn't start. I really extra appreciated not traveling with the kids during my flight back on the 24th as I witnessed so many stressed out families trying to get somewhere for Christmas while their children screamed and cried in the airport and on my flight.

Pasta with Roasted Broccoli

This is such a quick and easy recipe. I made it tonight for dinner and threw in some cauliflower too since I had it on hand. I got it out of a magazine years ago. I'm always looking for ways to get veggies in and we always enjoy it.

Pasta with Roasted Broccoli  (serves 6)

6 cups fresh broccoli florets
2 cloves of garlic, minced
1/2 cup chopped walnuts
1/2 tsp salt
1/4 tsp black pepper
3 T olive oil
12 ounces whole wheat rotini pasta
1/2 cup broth
2 T butter
1/4 cup grated parmesan cheese

Heat oven to 400 degrees and bring a large pot of salted water to boil.

Combine broccoli, garlic, walnuts, salt and pepper in a medium size bowl. Drizzle with olive oil and stir until coated. Place broccoli mixture on a large rimmed baking sheet and roast at 400 degrees for 13 minutes, stirring twice.

Cook pasta following package directions and drain. Return to pot. 

Add broccoli mixture to pasta pot and stir in butter, broth and parmesan cheese. Serve immediately.

I always top with extra parmesan and leave out the nuts so my kids can safely enjoy (I don't trust Evie with nuts yet).

I need to go to IKEA.

OMG I love this.  I need to go to Ikea and start working on the large wall in our basement where I hang the kids' artwork. I want to remember this arrangement so I have to post it here. These are the pictures from the site I found this idea from. No I do not have a daughter named Kate and no, no room in my house is this cute.

Old Friends and Blueberry Coconut Muffins

This morning we went on a family trip out to visit some old friends who moved quite a ways out of the city last year. We miss them dearly, and it has gotten harder to find any time during the week to see them, so we planned a little Saturday morning gathering at their house.  The kids got along GREAT and we were able to drink some yummy home made chai tea (Jennifer I still need this recipe from you) and eat these fabulous muffins and let's not forget the delicious garden cheese spread that we are now going to search out at the grocery store. Jennifer and I met over 4 years ago at our very first ECFE class when Miles and Everett were just little babies. We became friends immediately and started hanging out weekly as we lived less than a mile away from each other. We would meet and swap out recipes, share crafty projects together and let the boys play. We've always had a lot in common and I miss our time together so much. Anyway, whenever she makes something new, I need the recipe and we both usually love the same types of foods. These muffins that she made are soooooo good. I could have eaten them all (I'm pretty sure Evie had several). To my surprise they are actually a recipe off a food blog that I follow called Two Peas and Their Pod. I am making these ASAP. We are big coconut fans around here.

Blueberry Coconut Muffins

Yield: 10 muffins

Cook Time: 18-20 minutes

Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!

ingredients:

1 1/2 cups Gold Medal White Whole Wheat flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg (or flaxseed replacement, see note)
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)

directions:

1. Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.

3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.

4. Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.

5. Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.

Note-you can make this recipe vegan by replacing the egg with 1 tablespoon ground flaxseeds and 3 tablespoons water. Stir together until thick and add to coconut oil, coconut milk, and vanilla.

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It's that time of year again....Cranberry Apple Walnut Bread

One of my all time favorite things to make around the holiday season is a recipe out of The Moosewood Cookbook that my Mom used to make when we were growing up.  Anytime I make it for a group, I get rave reviews and everyone wants the recipe.  It is so yummy and packed with healthy cranberries and apples you don't even feel guilty eating it. I usually leave out the walnuts so my kids can enjoy and when making it for a group (Tim's office requests it every year for their holiday potluck). You just never know with nut allergies these days. Either way it is delicious.

Cranberry, Apple, Walnut Bread (adapted from The Moosewood Cookbook)

Ingredients:

1 cup flour
1 cup pastry flour (I use whole wheat)
1 3/4 cup brown sugar
2 eggs
1/2 cup veg oil
1/2 cup chopped walnuts
2 cups apples, peeled and diced
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1 tsp salt

Preheat oven to 350 degrees and grease a 9x13" glass pan.

In a large bowl, mix together the oil and sugar until creamy, then add the eggs and vanilla and beat well.  Sift flour and all dry ingredients (minus the nuts, cranberries and apples) in a separate bowl and mix well.

Add dry mix to oil mixture and beat well (I use a handheld mixer as it is kind of a tough consistency). Add cranberries, apples, and walnuts. Spread into well greased 9x13" glass pan and bake at 350 degrees for about 40-45 minutes.  

Potato Corn Chowder

This is a simple yummy potato soup, with just enough fatty goodness to make it a comfort food for me. I have no idea where I got it from, it's been written on a beat up piece of scrap paper for years and although I have it memorized for the most part I'm going to start putting all my favorite recipes on here so I can have them in one safe spot.

Potato Corn Chowder (feeds 4 with leftovers)

3 T butter
1 yellow onion chopped
1 T flour
32 ounces broth (I always use Better Than Boullioun no chicken broth)
2-3 cups diced and peeled potatoes (russet or yukon gold) usually about 4 decent sized potatoes
2 cups frozen corn
2/3 cup milk
1 1/2 cups extra sharp cheddar shredded (Cabot is my favorite)
Salt and pepper to taste

In large saucepan over medium heat melt butter and sauté onion until tender. Add flour and stir in coating onion. Add broth and bring to a boil whisking constantly until smooth. Reduce heat and add potatoes, simmer about 20 minutes until tender. Slightly mash potatoes in soup and stir in corn and milk. Cook another 5 minutes, then stir in cheese to melt. Enjoy!

This soup also doesn't lose much flavor if any at all if you use olive oil instead of butter and use less extra sharp cheddar cheese. I always choose organic potatoes and corn too. This recipe freezes pretty well and goes great with some fresh bread or rolls.

The Only Salad Dressing Recipe You Will Ever Need.

I got this recipe from a friend. It is so good. I make it regularly and always use up a bottle in a week if I am eating salads. I haven't bought a bottle of salad dressing in ages. It pairs perfectly with a Greek salad. My favorite with feta, Greek olives, cucumbers, green pepper, avocado and some canned garbanzo beans.

Go-To Salad Dressing from Kiki

2/3 cup olive oil
1/4 cup red wine vinegar
1 tsp salt
1/2 tsp dried thyme
1 tsp dried oregano
Pinch or 2 of sugar
1-2 Tbsp minced garlic, shallots or red onion

Shake up in a mason jar and enjoy. I keep mine in the fridge and it usually solidifies so needs to be taken out quite a bit before using or I run the jar under hot water and shake up. I think it could be left out and not refrigerated but I am weird about this, I just like to refrigerate things.  Should last a week or so.