Two Cheese Mac and Cheese

     The September issue of Cooking Light is full of great meals that are kid friendly.  This is the second recipe I have tried in 12 hours-last night we made salmon. When I saw this recipe for mac and cheese, I immediately thought about how I could doctor it up to be a more nutritious lunch that I could send in Wren's lunchbox when I go back to work.  My friend Erin recently told me about quinoa pasta, that her daughter Hazel loves.  I bought a box and used it in this recipe to add some extra protein.  I also steamed and food processed kale to sneak in some vegetables.  Wren is a big fan of kale, go figure.  Most other green things, she turns her nose to these days.  Here's hoping that this dish doesn't end up on the floor!

Two Cheese Mac and Cheese

Ingredients
10 oz elbow macaroni
2 tbsp olive oil
3 cloves garlic, crushed
2 1/4 cup vegetable broth, divided
1/2 cup milk
6 tsp flour
4 oz cream cheese
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
3/4 cup shredded cheddar

Method
Preheat broiler on high
1. Cook pasta according to package directions.
2. Heat oil in a medium skillet over medium high heat.  Add garlic and cook for 3 minutes.  Stir in one cup of vegetable broth.  Cook for 1 minute.  In a small bowl, combine the remaining broth, milk, and flour with a whisk.  Add this mixture to the skillet.  Bring to a boil and cook for 5 minutes or until it begins to thicken. 
3. Remove from heat and stir in cream cheese until smooth.  Add the kale, salt, and pepper before stirring in the pasta. 
4. Transfer the pasta to a baking dish coated in cooking spray.  Sprinkle with cheddar cheese and then broil for 3 minutes or until the cheese melts and begins to brown.

Quick Broiled Salmon with Veggies

     The September 2013 issue of Cooking Light came right in time for some much needed inspiration!  I've been thinking a lot about making dinners once I go back to work-not always wanting to make the same thing mostly to expose Wren to a lot of different things.  When she was eating purees, it was easy to take something out of the freezer and vary her meals up.  Now that she is more aware of what she wants to eat and prefers "real" food, I have to be a little more creative.  Arnauld picked out this recipe for broiled salmon.  Wren has had salmon in the past and really liked it.  Unfortunately, this go around she wouldn't even put it in her mouth.  I don't get it!  We have some leftover, so I suppose I will try again tonight. 
     Arnauld and I enjoyed the meal- although I did not even attempt a pepper... one food that I just don't like at all.  The veggies were on the crispier side, almost raw.  Arnauld suggests sauteing them a bit before broiling if you want them a little more well done.  Start to finish, this dish only took 15 minutes.  You could definitely play around with the veggie selection.  The sauce really made the dish.

Quick Broiled Salmon with Veggies

Ingredients
1-2 lbs salmon fillets
3/8 tsp salt, divided
1/2 tsp ground pepper, divided
1 red bell peppers, sliced
1 cup onion, vertically sliced
1 cup snow peas
2 tbsp rice vinegar, divided
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp water
2 tsp olive oil
2 tsp chili paste
1/2 tsp cornstarch (I didn't use this and the sauce was just fine)
3 garlic cloves, sliced
2 1/2 inch pieces of fresh ginger

Method
Preheat broiler to high.
1. Place a rimmed baking sheet in the oven to preheat for 5 minutes.
2. Sprinkle both sides of the salmon, evenly, with salt and pepper.  Arrange on the pan, skin side down.  Broil for 5 minutes.
3. Combine the remaining salt and pepper, bell peppers, onion, snow peas, and one tablespoon of rice vinegar.  Arrange the vegetables on the pan with the fish.  Broil for 3 minutes.
4. Combine the rest of the rice vinegar, soy sauce, and remaining ingredients in a microwave safe bowl.  Microwave on high for 2 minutes.  Allow the sauce to rest for 5 minutes before removing the ginger.  Serve with the fish and vegetables.

Coconut Lime Chicken and Thai Style Green Beans

     This post is just to prove that we eat dinner and not just dessert all the time!  Looking back, I realized that I have really only posted recipes for sweets lately.  While I make dinner most nights, it is usually something quick and easy that I throw together-nothing really inspiring.  Wednesday was our 3rd anniversary-the day after Wren's first birthday. I decided to kick dinner up a notch...maybe just half a notch.  It was still a really easy dinner, just something out of my usual rotation.

Coconut Lime Chicken
Recipe from Pinch of Yum

Ingredients
1/4 cup lime juice
2 tbsp lime zest
5 cloves garlic, minced
2 tbsp brown sugar
1 tbsp minced ginger
1 can light coconut milk
salt to taste
2-3 lbs chicken-however you like it

Method
Preheat oven to 375 degrees.  Line a baking sheet with foil.  Make sure to use a rimmed baking sheet so your oven doesn't get messy!
1. Whisk the lime juice, sugar, garlic, ginger, and coconut milk in a large bowl.  Sprinkle chicken with salt and then add it to the bowl..  Make sure it is completely covered.  Cover and refrigerate for at least 4 hours.
2. Roast the chicken for 30 minutes or until fully cooked.

Thai Green Beans
Recipe Adapted from One Perfect Bite
Ingredients
1 tbsp reduced-sodium soy sauce
1 tablespoon peanut butter
1/8 tsp crushed red pepper flakes
1 tbsp chopped shallot
1 tsp minced fresh gingerroot
1 tbsp coconut oil
1/2 pound fresh green beans, trimmed
Optional: Minced fresh cilantro and chopped dry roasted peanuts

Method
1) Whisk together the soy sauce, peanut butter and red pepper flakes in a small bowl. Set aside.
2) In a small skillet, saute shallots and ginger in oil over medium heat for about 2 minutes or until crisp.  Add the green beans, stirring, until crisp -for about 3 minutes. Add sauce and stir to coat.

Optional: Sprinkle with cilantro and peanuts if desired.

Arnauld likes to create his own bouquets.  He knows yellow always makes me smile.

Strawberry Shortcake

     Even though we celebrated Wren's birthday a few days early, we had to do something to mark the actual day that she was born!  We had a much smaller celebration where we watched a slideshow of pictures from the last year and ate homemade strawberry shortcake.  Since the weekend, I think Wren has consumed more sugar than she did in her whole life combined.  I wanted this last birthday "cake" to be a treat but still a little healthier.  This recipe was a perfect choice-summer deliciousness!

Strawberry Shortcake
Recipe from Small Kitchen Chronicles

Fruit
8 cups strawberries, cut
 5 tbsp light brown sugar
1 tsp lemon zest

Shortcakes
3/4 cup reduced fat buttermilk + 2 tablespoons for over cakes before baking
1 egg
1 3/4 cup flour
1/4 cup corn meal
1 tbsp baking powder
 1/2 tsp baking soda
3 tbsp light brown sugar
1/2 tsp sea salt
1 stick of butter, chilled

Whipped Cream
1 half pint heavy cream, chilled
1 tbsp confectioners’ sugar
1 tsp vanilla extract

 

Method
Preheat oven to 425 degrees.
1. Adjust the baking rack to the second to bottom position.  Cover a baking sheet with parchment paper.
2.  Mash 3 cups of strawberries, in a large bowl, using a potato masher. Stir in the remaining strawberries, 2 tablespoons of light brown sugar,  and the lemon zest.  Cover and refrigerate.
3. In a small bowl, whisk together the 3/4 cup of buttermilk and the egg.  Set aside.
4. Use the food processor to pulse together the flour, corn meal, baking powder, baking soda, brown sugar, and salt.  Slice in the butter.  Pulse again until the mixture is crumbly. 
5. Combine the dry ingredients with the buttermilk and egg in a new larger bowl.  Use a clean spatula to fold together-do not over work the dough.
6. Transfer the dough to a lightly floured surface.  Knead the the dough until it comes together.  Create a large circle that is about 3/4 to an inch thick.  Use a floured 3 inch biscuit cutter to cut as many cakes as you can.  You should be able to make 7-8.
7. Place the cakes on the baking sheet, about 2 inches apart.  Use a baking brush to brush on the remaining buttermilk.
8. Bake for 15-17 minutes, or until golden.  Rotate the baking sheet halfway through the baking process.
9. While the cakes are baking, combine the whipping cream, vanilla, and sugar in a bowl.  Use a hand mixer on medium speed to beat the mixture until soft peaks form.  Cover and place cream in the refrigerator.
10. To assemble the cakes, use a knife to cut the shortcakes in half.  Spoon on a layer of strawberries followed by a layer of whipped cream.  Add the top of the cake and garnish with a bit of cream and a strawberry.

A look back at our year...

A Sunshine Birthday

     So Wren is one! It feels like Wren has been part of our lives forever.  Everyone always says that the time will fly by.  After hearing this so often while pregnant, I made a pact with myself to just try and savor each moment of Wren's life-never wishing for the next stage or for her to do something new.  For the most part, this worked out pretty well.  While it is hard to believe a year has passed, I feel like I can close my eyes and see each day clearly.  Aside from wishing for her to sleep a little longer from time to time, I have loved each stage and marveled at all that Wren has learned over the past year. 
     Wren is an amazing little girl.  She has been an observer from the day she was born, never resting her little head in fear of missing something.  All of this observing has helped her to learn- learn how to communicate, socialize, and play.  She is so interested in everything, it's amazing.  Wren's latest fascination is her name.  As soon as she wakes up, she points to the W-R-E-N that I put on her dresser.  We made a chant and now she has to point to the letters first thing every morning.  She is also moving a lot more-not quite walking on her own yet, but definitely getting to where she wants to be.  Wren loves her family and friends.  My only wish before she was born was that she would be a happy kid and her happiness shines in her constant laughter, silly smiles, and sweet hugs and kisses.  She brightens even the gloomiest of days and I couldn't love her more!

    For Wren's birthday celebration, I was going for a sunshine theme and searched for desserts that fit this theme.  I finally settled on lemon cupcakes, that were supposed to be "light as a cloud" but turned out a little more dense-probably because I substituted applesauce for oil again.  I tripled the recipe and made a 9 inch cake for the sun's center, 40 cupcakes for the rays, and 24 mini cupcakes for fun.  It was a lot of batter!

Lemon Cupcakes
Recipe adapted from siftingfocus.com

Ingredients
4 tbsp unsalted butter
1 1/2 cups sugar
1 tbsp freshly squeezed lemon juice
Zest from 2 lemons
1/3 cup canola oil or applesauce
3 large egg yolks
2 large eggs
1 3/4 cups spooned and leveled cake flour
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup buttermilk
1/2 cup heavy cream

Method
Preheat the oven to 350 degrees.
1. Prepare your cupcake tins or cake pans and set aside.  Place a small mixing bowl and beaters in the freezer for step 7.
2. In a mixing bowl on medium speed, beat the butter until soft-about 3 minutes.  Add the sugar and continue to beat until very light.  You will need to scrape down the sides and across the bottom of the bowl at least once.
3. Beat in the lemon juice and zest.  On medium speed, blend in the oil.
4. On the lowest speed, blend in the yolks, one at a time, mixing just enough to blend.  Blend in the whole eggs, one at a time, again mixing just to blend.
5. In a separate bowl, thoroughly whisk together the flour, baking powder, and salt.
6. On the lowest speed, blend half of the flour mixture into the batter.  Continue on the lowest speed and blend in half of the buttermilk.  Continue adding the remainder of the flour until all is incorporated.  Blend in the remaining buttermilk.
7. Remove the mixing bowl and beaters from the freezer.  Whip the cream until soft peaks form. Stir about one-quarter of the whipped cream into the batter to lighten.  Then fold in the rest.
8. Fill your pans.  If making cupcakes, the cups should be more than half full.  Your baking time will depend on what you are making.  My 9 inch cake baked for just over 20 minutes, regular cupcakes for 18, and mini cupcakes for 12.
9. Cool completely before frosting.

Lemon Cream Cheese Frosting
Ingredients
4 tbsp unsalted butter, softened
4 ounces cream cheese, softened
Juice and zest from 2 lemons
Generous pinch of salt
4 1/2 to 5 cups  confectioner’s sugar

Method
1. In the bowl of an electric mixer on medium speed, thoroughly mix together the butter and cream cheese.
2. Add the lemon juice, zest and salt and mix to combine.
3. On low speed, add the confectioner’s sugar, one cup at a time until the desired spreading consistency has been reached.

I also made sugar cookies using an Alton Brown recipe.  I never thought to use confectioner's sugar instead of flour when rolling the cookies out.

  The perks of being a teacher with a summer baby is having time for fun projects!

Homemade Funfetti for one Sweet Boy

     Until last year, August was always just a summer month that I hoped would go by slowly because August's end meant the start of school again.  But last year, my sister and I were pregnant together and both our babies were born in August.  This made the month a lot more special because we have two birthdays to celebrate just six days apart!  Maverick turned one on August 7th.  We had a celebration at my mom's house and I was honored to make a cake for my sweet sweet nephew.  Maverick is a really happy little guy and his shy smile can melt your heart.  Wren is his biggest fan, naturally.  She loves to greet him with kisses and slaps to the head.  Being the sweetheart that he is, Mav always takes it and just waits for her to finish her episodes of affection. 

Funfetti Cake

Ingredients
4 egg whites
1 cup milk, divided
1 tsp vanilla
3 cups cake flour
1 1/2 cups sugar
4 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter, softened
8 tbsp non-hydrogenated shortening
1/3 cup sprinkles

Method
Preheat the oven to 350 degrees.
1.  Lightly grease two 9-inch round cake pans.
2.  In a small bowl mix the egg whites, 1/4 cup milk, and vanilla and then set it aside.
3. In the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds. Add the butter and shortening and mix for another 30 seconds. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
4. Gradually pour in the egg white mixture, mixing for 30 seconds each time. Mix for one more minute and then fold in the colored sprinkles.
5. Divide the batter evenly between the cake pans Bake 25-30 minutes.
6. Remove from the oven and place the pans on baking racks to cool for about 10 minutes before turning over on the rack. Let them cool before icing.

I used fun turquoise sprinkles from Stew Leonards.

Buttercream Icing
Ingredients
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract
 

 Method

1. Place the butter in a mixing bowl.  Add about 4 cups of sugar and then the milk and the vanilla.  Use an electric mixer, on medium, to beat until smooth.  This shouljd take about 3-5 minutes. 

2. Gradually add the rest of the sugar 1 cup at a time.  Beat for 2 minutes before adding additional sugar.  Keep adding sugar until the icing is a good spreadable consistency.  

3. Use the icing to frost the cake at room temperature but store the icing in the refrigerator, for up to 3 days, if you don't plan to use it immediately. 

Sweet birthday boy.

Birthday babes.

Wishing it was her birthday...6 days little lady!