Still Blogging

But over at Raising Lyla, a blog with recipes, photos, and tales about parenthood and little girls.

what i'm eating today

lunch~ Arctic Char, tomatoes with goat cheese, delicata squash, 2 Alexia sweet potato puffs.

snack~ Emily's cinnamon apple glazed cake squares

with a little almond extract added to the glaze. so yum !!

Baby steps :)

Recent Favorites

tofu chocolate pudding


whole wheat rolls


spaghetti carbonara



pizzas with lamb sausage and mint from Osteria Coppa


apple-pumpkin Kodiak pancakes



pumpkin smoothies (pumpkin, soy milk, splenda, cinnamon)

homemade sashimi


sushi from Barracuda
nut butter tastings. . .

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In Your Face

I can't help it. I love close shots of ooey gooey desserts.

Since you can't get your face up close and personal with this crumble, I'm just helping you out.

I was completely inspired by the tropical flavors of Joy the Baker's Strawberry Pineapple Crumble last month. Crisps and crumbles are my most favorite desserts next to pie. This fruit combination was a brilliant new idea; I love pineapple, but it never comes to mind for dessert.

I followed her recipe but doubled it and shaved a bit of sugar from the fruit and some butter from the topping. I also used salted butter which was an amazing contrast with the sweet filling.

Oh. my. goodness. this is good.

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Crossover

I made the first foods for my baby. It was fun, satisfying, and very easy. If you'd like to read about it, step on over to Raising Lyla.

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Sea of Green

I like what I like. On weekdays I don't want to experiment much. Give me dishes I love that are easy. Every once in a while I'll change things up. I love a good cauliflower mash, so why not try it with broccoli?

We made this delicious mash in 10 minutes and boy is it delicious! I served it with some pork tenderloin and roasted fennel, but it'd make an excellent ravioli filling or white pizza topping.

Broccoli Mash

*I used Laughing Cow wedges because I had two in the fridge and it made the mash a little lighter. Next time any finely grated cheese would work.

12 oz broccoli florets

2 light Laughing Cow wedges

1/2 tsp salt

splash of milk

Steam the broccoli until tender and bright green. Dump into a food processor with the salt and pulse until broken up. Add a splash of milk and the two Laughing Cow wedges and process until smooth and combined, scraping down the bowl as needed.

Just a little longer and I can put her to work on prep.

Yum Cha

I just got back from vacation in Kauai, which you can read more about here. We never left the resort but it didn't matter because the pool and beach were excellent and we had amazing food at every meal. I was too busy photographing my family to document much of the food. But I did snap two of our favorite dinners, both at Yum Cha, the hotel's Asian fusion spot. Sharing was the name of the game- my favorite!

The first night we had peppered beef, pad thai (under the egg blanket), and a pork hot pot.

Followed by the green tea brulee with almond cookies.

The food was excellent and since we liked it so much, we returned on our last night. This time I missed the soup appetizers and tempura ice cream dessert, and only got the remnants of dinner: stir fried udon, fried wild rice, and the peppered beef again because it was that good.

We ate lunch by the pool everyday.

My shrimp and somen noodles on the last day were delicious, light, and pretty.

Other vacation eats included lobster, king crab, kalua pork, seared ahi sashimi, chocolate mousse cake, waffle fries, coconut lattes, musubi, strawberry smoothies, lava flows, and bedtime raspberry chocolates.

I'm waddling a little. ~::::~

Results of Dinner Percolating

On my indecisive days, dinner percolates in my brain all afternoon and it's then that I get creative and come up with something new. For this meal I went from having no idea what I wanted to a serendipitous combination of tastes that used great items from my fridge and pantry. This dish combines some of my most favorite things; it's a cross between macaroni and cheese and a vegetable gratin, but very heavy on the vegetables.

There are several components that make this dish come together, but the actual hands-on time is short so it's quick enough for a weeknight.

Vegetable Pasta Gratin

serves 3-4

8 ounces broccoli florets

12 ounces butternut squash, cubed

1/2 red onion, cubed

1/2 apple, skin on and cubed

2 Tbs olive oil

1/2 cup whole wheat pasta

1 Tbs butter

2 Tbs flour

1 cup low fat milk

3/4 cup shredded cheese (I used my favorite TJ's quattro formaggio blend)

salt to taste

1/2 cup toasted cornbread crumbs

Preheat the oven to 425 degrees.

Toss the broccoli, squash, onion, and apple in a large bowl with the olive oil and salt to taste. Spread on a baking sheet and roast for 35 minutes, tossing halfway through. Remove from the oven and set aside. Lower the oven to 350 degrees.

In a small pot, boil the pasta according to the package directions. Drain and set aside.

In a medium pot, melt the butter over medium heat. Add the flour and whisk together until cooked and bubbling. Warm the milk in the microwave until hot and add to the butter-flour mixture. Whisk vigorously and cook together until the bechamel starts to thicken. Add the cheese and whisk until melted into the sauce. Remove from the heat and stir the vegetables and pasta into the sauce.


Transfer to a baking dish in an even layer and sprinkle with the breadcrumbs. Bake for 25-30 minutes until bubbly and the top is lightly browned.

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And because I can't post here or there without a picture, my baking assistant (who is getting more and more interested in the action of 'eating') says hello:

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Full of Dessert Tricks These Days

My sweet tooth is way out of control right now.

I made Wannabe Chef's Peanut Butter Chocolate Chip Dessert Hummus today, and I wanted to let you know that it's good.

No dippers, just eating it with a spoon.

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A Crafty Way to Eat Pie for Dinner

I need to begin this post with a story.

This week I had the nicest surprise when I woke up. My day begins with diaper changes and nursing, and as I sat there with Lyla I received a text message from my Mom. She had driven by my house 30 minutes earlier (dropping off Dad at SFO for a flight to Atlanta) and had left a package on my doorstep. When I went to retrieve it, I found lunch. Not just any lunch, the leftovers from her dinner the night before that had me very excited: pureed broccoli and cheese soup (new recipe from Cook's Illustrated- amazing!) and some breakfast apple pie from Marion Cunningham's Breakfast Book. I thought about this lunch all morning and barely managed to not eat all of both in one sitting.

The breakfast apple pie had less sugar and was baked in a cheddar crust. It was wonderful, and gone too fast. I'll do almost anything for apple pie, so naturally I was wishing for more.

That's where these apple cheddar calzones came from. The flavors of apple pie with sharpy cheesy cheddar and a wholesome crust make it pretty suitable for the dinner table.

Apple Cheddar Calzones
makes 3 largish calzones

1/2 batch whole wheat pizza dough
2 Granny Smith Apples (tart), peeled and diced
2 Pink Lady Apples (sweet), peeled and diced
1 Tbs butter
3 Tbs sugar
1 tsp cinnamon
1/4 tsp nutmeg
juice from 1/2 lemon
1 1/2 cups sharp white cheddar cheese, grated

Mix pizza dough in the bread machine, then divide into three balls and lay on a floured surface and drape with a wet towel. (Alternatively, you can use storebough dough and prepare to the package's directions). Add the butter to a deep saute pan over medium heat. Add the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally for 10-15 minutes until the apples are soft. Turn off the heat and set aside to cool slightly.

Preheat the oven to 450 degrees Fahrenheit.

Roll out first ball of dough and place 1/3 of the apples on half of the dough. Top with 1/3 of the grated cheese. Fold dough over the top and pinch the ends together to seal. Place on a baking sheet and cut 4 slits in the top of the calzone with a knife. Repeat with the second and third balls of dough and the rest of the filling.

Bake for about 20 minutes until the crusts are golden brown and bubbly. Allow to cool a few minutes before slicing in half and serving.

It's just like eating pie for dinner. And leftovers make excellent breakfast.