One Weekend = Three Seasons

How was your weekend? Us? We experienced three seasons in just one weekend. Let me explain...

First, spring. Duh. It is spring. No need to expand upon that one.

Second, summer. Our weather this past weekend was sunny, bright and downright hot. I even thought about putting on the air conditioning, but we survived with open windows and strategic timing of opening the blinds. But even with our ceiling fans on overdrive, it was hot. The pools won't open for a few more weeks, so the boys took to the sprinkler:


Third, autumn. The Ohio State Buckeyes had their annual Spring Game, Scarlet vs. Gray. This practice game, which pits OSU players against OSU players, was a new phenomenon to us when we moved to Columbus. Does your local college team do this? Well, let me tell you, here it is a big deal. As in, it is televised. As in, more than 95,000 fans attended. Again, it is a practice game. But when R saw the hoopla, he asked, "is it falltime already?" One would have thought...

I know I normally give you the run down of my meals for the week, but instead I want to share:


My friend Shannon posted last week about the snackTAXI. It is a reusable baggie for snacks and sandwiches! Brilliant idea, I am hoping to pick one up soon.

SPC

Myth Busters

I think because it is associated with fancy schmancy dinners and special night-out restaurant meals, many families (read: moms) assume risotto is:

1. too difficult to make at home
2. takes far too much time to even consider making at home
3. cannot possibly be healthful, since it is so decadent and rich

Allow me to bust a myth or two...

1. If you can pour, stir and chop, you can make risotto
2. If you have 15-20 minutes, you can make risotto from start to finish
3. You can make really, really good risotto without heavy cream or butter

Confession: I hadn't made risotto in years because I had fallen into the fallacy of the risotto myths. Last week I made some risotto for the first time and kicked myself for allowing so much time to pass since I had made it.

This Spring Risotto recipe is hearty enough to serve as a stand-alone meal, or perfect for an accompaniment to a simple baked or grilled fish, chicken, vegetables or meat. It was a big hit with SPH, G and I...R oddly wasn't that into it, but he is going through his pickiest phase yet. So we'll see...now that I have this recipe up my sleeve, I'll be trying it again soon.

Spring Risotto

1 tablespoon olive oil
1 large onion, chopped
1 - 15 oz can of artichoke hearts, chopped (or alternatively, use 1 - 1 1/2 cups of frozen artichoke hearts)
1 cup arborio rice
1/4 cup dry white wine (or use additional broth)
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup milk
1/2 cup shredded parmesan cheese
1 cup frozen peas

In a large sauce pan over medium high heat, heat the olive oil and add the onion and artichoke hearts. Saute for 3-4 minutes or until the onions begin to become translucent. Add the arborio rice and stir well, to coat the rice well with the olive oil.

Add the white wine. Stir and in about 1-2 minutes, add one cup of the broth. Stir occasionally until the broth has been absorbed by the rice, which takes about 3-4 minutes. Keep adding broth in 1/2-1 cup increments until the rice is cooked (taste it if you are not sure!).

When the rice is cooked, add the salt, pepper, milk, cheese and peas. Stir well. Serve.

Serves 4.


Hmmm...think it looks a little plain? Click here for the recipe of what we served on top of this lovely risotto.

SPC

Knock Knock

Yes, it's been awhile since I have posted, but with good reason(s). Graham had a croup episode that necessitated a trip to the ER. Thankfully, unlike last year's croup excitement, he didn't have to be admitted and he is doing fairly well. But several sleepless nights have done a number on me. My other excuse for being MIA: the boys were on Spring Break last week, but instead of going to Cancun, they were here. With me. Allllllll week. 'Nuff said.

All the time together with the boys last week made me realize...

Do you ever have those moments with your children when you realize you are at a really, really good point in parenting and you need to focus, soak it in and keep it close to your heart so the fleeting moment is not lost amongst all the not-so-hot moments of parenting?

We're at a stage right now with R and G that I can only sum up as precious. No, not a saccharin-type of precious, but precious to this Sweet Pea Mom because I know, from experience, how fleeting this stage will be. Right now we're at a time in which G still innocently and adoringly shadows almost every one of R's moves, R adores and revels in the attention G gives him and together they have begun to play together.

My favorite thing they are beginning to share is the telling of jokes:




See? Precious, I tell you.

Our meals for the week:

Chicken Fiesta Soup
Goat Cheese Stuffed Pork Tenderloin, Broccoli, Another Side
Chicken Enchiladas
Freezer Dive

I'm off to rest for a few before my afternoon cranks up,
SPC

I heart Joe

I posted on FamilyEducation.com today about my love of all things Trader Joe. Speaking of Joe, have you seen this commercial? It makes me smile...

Easter Recap

Our weekend (well, Thursday, really) started with this:
And the weekend ended with this:



I am beat. We had my parents stay with us for a three-day fix-up-and-clean-the-house-athon and then 17 folks joined us for Easter dinner at our home.

Phew!

Hope your holiday was Hoppy (ugh, I just couldn't resist). Mine? It was beautiful, joyful and full, full, full of chocolate (hooray, I did it!)

I collapsed into bed at 9 last night and haven't even thought of the meals for our week. Tonight we'll be doing homemade pizza with Shannon and her kiddos. I may try and live out of our freezer and pantry for the week, just to see if it would be possible.

So inspire me...what are your favorite go-to pantry meals? Beyond mac and cheese, please...

SPC

I may not have fancy pictures, but

...the food still tastes amazing.

Today was beyond busy and hectic. I'll spare you the details, but if my candle had three ends, I would be burning them all these past couple of days. I am sure you can relate. Can I get an "amen?"

I saw this recipe and decide to give it a whirl. Except I marinated the pork loin overnight in the marinade to make it a bit more flavorful. Oh, and you know how I mentioned I've been busy? Instead of the 8 ingredient marinade, I used 4 ingredients.

All of this culminated in a really, really tasty meal that all four of us gobbled up for dinner tonight. It was super tasty, but sadly, the picture I snapped doesn't do it justice (it was taken between trying to inhale my dinner and getting out the door to an early evening commitment):


I realize this photo looks nasty, not tasty. I do. I almost didn't post a picture and instead relied on the beautiful, professionally created picture-

I blame the poor lighting in my kitchen.

Anyway, give this recipe a whirl, it was a great answer to a busy weeknight meal. We served it up with some stir-fried pea pods and it was a hit. A definite make-again.

Hoison Marinated Pork

1 - 2-3 pound pork loin
1 cup of teriyaki sauce (we used Trader Joe's Soyaki) or hoison sauce
1 tablespoon of fresh ground ginger
2 cloves of garlic, minced
dash of crushed red pepper

Mix the teriyaki sauce, ginger, garlic and red pepper. Pour over pork and marinate overnight.

In the morning, heat a large skillet over high heat and sear the pork on all four sides before placing the pork AND the marinade into the slow cooker.

Cook on low for 8-10 hours, high 4-5 hours.

Remove from heat and let rest for 10-15 minutes before slicing. Slice thin and serve.

Serves 6-8.

Love my recipes, not my pictures-
SPC

Spring Fun, Winter Style

This weekend was Upper Arlington's annual Easter Candy Hunt. Held the weekend before Easter, it is a huge event with 5 different fields full of candy, one for each age group.

The first year we lived in Columbus we missed it because the park, which had recently been renamed and rededicated, didn't appear on our un-updated map. We literally spent 45 minutes driving around, trying to figure out where the heck we were going. As we pulled up to the correct park, we heard that man yell "go!" and the candy was gone in 8.2 seconds, which left R empty handed...until he made friends with this fellow:

Last year, our freak early March blizzard snowed-out the Easter Candy Hunt. But this year, we were good to go. The weather was sunny, we arrived in plenty of time, but ohhhh the wind! It was cold!

R was briefed by SPH on strategy for candy collecting in his field...
While G and I made a new friend...


G was all about finding the candy, but not so for his friend to his left...


R shows off some of his loot (apparently SPH's strategy worked wonders!)...

I'm posting several new recipes on FamilyEducation.com this week, so be sure to check out my posts there. In the meantime, here are our meals for the week:

Slow Cooker Hoison Pork (new) with Stir-fried Pea Pods
Fast or Slow Chili (figure I should fit it in one more time before it gets too warm)
Pasta Carbonara

Easy week...over to a neighbors for dinner one night and Shannon's week to host Monday night.

Hope you all have a good one,
SPC

Whine and Wine

I love wine. No, I am not a big drinker, but I love learning about wine, tasting wine and pairing wine.

In fact, before having the boys, SPH and I hit the road and visited vineyards here and abroad many times:







Can't you just sense the carefree, relaxed, well-rested, no-kid-responsibility attitude in the last picture?

Many, okay, most nights we have wine with or before dinner. After a day of work, I am ready for a few sips of vino. Usually doesn't go beyond one glass, just an aperitif to enjoy while dinner is served.

But the other day R was talking and said, "I can't wait until I can have wine every day too!" I got me thinking...do you ever wonder about drinking alcohol in front of your kids? Obviously, getting hammered in front of the little ones is not going to qualify you for parent-of-the-year, but how much is too much?

SPC

Flour Power

I had never eaten fried okra before I met SPH. Now I could eat it every week if I let myself. Actually, recently I've let myself...we had it the last two weeks in a row. Perhaps I am trying to appease my lack of chocolate with other yummy, yet not-so-healthy foods.

I could try and spin fried okra as a way to get your child interested in a healthy new vegetable, but I won't. I will simply tell you that french fries or onion rings, on their best day, never tasted as good as SPH's fried okra.

The beauty of this recipe is that the only thing SPH uses to make his fried okra is flour, seasoning and lest I forget to mention, gobs of oil. It is the flour that makes this taste so simply delicious.

SPH's Fried Okra

Serves 4

About 2 cups of sliced okra (fresh is great, but in lieu of fresh, buy a 10 oz frozen package and thaw it buy running water over it)
1 cup flour
1 teaspoon salt
3/4 teaspoon ground pepper
pinch of cayenne powder
2 inches of vegetable oil in a large skillet (probably a good 2-3 cups)

Heat the oil over medium high heat.

Rinse the okra:
Combine with the other ingredients (but not the oil!) in a large plastic bag:

Shake out over a colander:


Test to make sure the oil is hot enough with one piece of okra (it will bubble and fry furiously if the oil is hot enough) and then pour in the rest:


Let cook for 5-6 minutes or until the piece begin to brown. Remove from the oil and drain on paper towels:

Sprinkle with a bit more salt, if desired.

Now try and get them to a plate before you eat. them. all.


This is the meal that SPH cooked for us...any wonder why I am crazy about him?

SPC

Painfully Smiling

No big musings going on here today. Just a busy weekend and the realization that G has entered the "painful forced smile" stage.

Come on, you know this stage, right? It is when your child, when asked to smile, instead of just thinking happy thoughts and allowing a natural smile to appear on his face, makes a face that doesn't resemble anything happy.

And yes, I cooked up some G soup later that day...

R has had this face mastered for some time...



Our meals for the week:

Seared Scallops, Fried Okra, Cheese Grits and Strawberries
Slow Cooker "Roast" Chicken, Mashed Sweet Potatoes and Green Bean Casserole
Pork Carnitas
Carnitas and Chicken Enchiladas
Roasted Vegetable Lasagna

Have a good one,
SPC

PS--Oh, and Whitney? I haven't forgotten...the fried okra recipe is my next post.

Emergency Substitutions

I posted on Familyeducation.com today about emergency cooking and baking substitutions. I would love to grow this list though, so if you have other go-to substitutions (besides ordering take-out!), let me know!

On a totally unrelated side note, this "giving up chocolate for Lent" thing is proving to be quite the challenge. I have not cheated, but my chocolate cravings are getting quite intense! I took R and G to Whole Foods for lunch today with a friend and her two kids...they were giving away chocolate cupcake samples. Oh-my-goodness it took every ounce of self control to steer clear. 16 days and counting...

Hope you all have a great weekend!
SPC

Get in my belly!

G, our former "string bean," is becoming quite the healthy eater and is apparently quite proud of his growing belly.

We couldn't be happier since at one point the pediatrician was concerned about his weight. Keep it up, G!

SPC

Watered Down

I am a chronic juice waterer-downer. R doesn't mind and G doesn't get juice frequently enough to notice, so every morning when R requests juice, I top off the glass with half water.

I think this product is marketing at its finest:

I buy the Mott's for Tots Juice Boxes, but the other day when I reached for a bottle of Mott's for Tots juice, it hit me...why not make my own?

So instead of buying the M4T juice bottle, I now use these:


Pour half of the concentrate (cost $1.25) in an empty juice container (cost=$0.00) and mix with water to fill it about 3/4 full. Give it a good shake and voila, homemade "juice," at a fraction of the cost of the M4T.

I like the Old Orchard brand of juice because the lid is resealable, so you can freeze the remaining half of juice concentrate for your next batch of juice.

Sweet!
SPC

Planting Seeds

As we inch closer and closer to April, it is really starting to feel like spring around the Sweet Pea home. This weekend we planted seeds for our early spring vegetables...beets and, appropriately, sweet peas.

R and G love getting into the dirt:





And I love seeing their excitement about vegetables. Let's hope it translates into some new tastes of beets later this summer.

Our meals this week:
Carolina Pork BBQ, Corn Spoonbread and Texas Coleslaw (recipe later this week)
Corn Chowder
Baked Burritos and Refritos Frijoles
Tofu Stirfry (another new recipe)

What's cookin' on your end? Any good spring recipes to share?
SPC

Budget-Friendly, Tasty and Heatlhy Slow Cooker Meal

R loves paprika. I am not sure he actually adores the taste, but there was a Curious George episode during which the Man with the Yellow Hat says, "who stole my paprika?" (George had buried it in the yard) and this made R laugh. Since I am always on the lookout for tricks to get R to try new foods, I have taken his interest in paprika and run...

When we make hummus, I always let him pour some paprika on top, which he loves. He will taste some, look at me and declare, "it needs a little bit more paprika." He shakes a teensy-tiny bit more on top and tells me, "now it is perfect."

This recipe is heavy on the paprika, so predictably, R quite liked it. It also tastes like home...it is Eastern European (my mom's heritage) comfort food at its finest. I altered the recipe from an Eatingwell.com version, so its been lightened and created for the slow cooker.

Slow Cooker Chicken Paprikash

3-3 1/2 pounds bone-in chicken thighs, skin removed,
2 tablespoons flour
3/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
3-4 cups onions, chopped
Pinch of sugar
1 cup diced roasted red bell pepper
1 can (4 oz) tomato paste
2 tablespoons sweet paprika
1/4 teaspoon crushed red pepper
1 teaspoon dried parsley
1 cup reduced-sodium chicken broth
3/4 cup reduced-fat sour cream

Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper and flour.

Heat oil in a large skillet over high heat. Add the chicken and brown on each side (you may have to do in two batches). Place the chicken in a the slow cooker after it browns.



Add the onions in the skillet and sprinkle with sugar. Cook for a few minutes and then add to the slow cooker. Dice the red pepper and add to the slow cooker.

Mix the broth, tomato paste, paprika, crushed red pepper and parsley in a small bowl, then pour into the slow cooker.

Cook on low for 8-10 hours, high 4-5 hours. Immediately before serving, remove the chicken to a platter, add the sour cream and stir.

Serve over egg noodles.

Serves 4-6.


This recipe is a definite make-again for us...
SPC

Top of the Morning (well, afternoon) to You!

Remember that Seinfeld where Mr. Lippman opened up "Top of the Muffin To You!"? Here's a muffin top recipe that won't give *you* a muffin top.

A healthy snack for you or your kiddos. R and G have been gobbling them up for snack, which thrills me since neither of them are that into carrots.

Happy St. Patrick's Day!
SPC

Cue the "Danny Boy"

Need a quick, easy Corned Beef recipe for your Irish celebrations tomorrow? Look no further...

Slow Cooker Corned Beef

3-4 pound beef brisket, spice packet included
1 -12oz beer (or chicken broth, although I highly recommend the beer)
5-6 whole cloves of garlic
3-4 cups of roughly chopped vegetables (we use potatoes, carrots, onion, chopped cabbage and celery)

Place all the items in the slow cooker. Cook on low for 7-10 hours.

That's it folks, it's that easy.


The rest of our meals this week:

Slow Cooker Chicken Paprikash
Sloppy Joes with Fried Okra
Shrimp and Artichoke Pasta
and probably some sort of Corned Beef Hash...

Happy St. Patty's Day!
SPC

Houston Round Up

After a crazy week, I thought I'd post some quick pictures of our time in Houston. It was a full trip! A visit to the rodeo (Jenn has those pictures) and NASA-

Visits to Houston's best grocery stores-

G, riding in style on our way to an awesome Hispanic grocery store with produce like this-



But most important, time with our good friends-

Brian and Jenn's backyard is so amazing...and it looked even better with one of these in our hands-

Lone Star Cocktail

Equal parts Guava Juice and Champagne (or seltzer or ginger ale). Top with a slice of starfruit. Easy peasy, and so, so tasty!

I'll be back to my regular posting next week. Until then, have a great weekend!
SPC

We're back!

I should be doing laundry. Or going through our pile of mail. Or at the very least, trying to begin to think about unpacking.

But instead I am down on the computer playing a game of "can-I-write-a-quick-blog-post-before-naptime-is-over?

We're back from Texas and I am not happy. Not happy because I miss my friends already. Not happy because it was in the 80s all during our visit and currently it is, UGH, in the 30s. Not happy because it was 79 when we flew back into Columbus last night and apparently in the 70s all weekend, but the cold weather has returned. Not happy because my tummy is still recovering.

Did I mention that I capped off our wonderful visit in Houston with getting some sort of way-funky stomach flu/bug?

I try not to write about un-appetizing things on this blog seeing as though I bill it as a "food blog" and all. But suffice it to say that G and I had one heck of a time keeping anything resembling food in our bodies for a good bit. But very thankfully, we made it home with no, um, "events" on the plane.

But before the terrible tummy bug hit, our trip was full of yummy food:


and good side trips:


Ironically, R's preschool class is learning about space this week, so he has lots to share from our trip to NASA.

As for me, I have lots of great food to share, pictures and recipes. But my quick time is up, and I hear the boys beckoning...

SPC

Headin' out

Nothing like best laid plans...

I planned to get one more post in before we leave for Texas tomorrow. But (and this really shouldn't be a surprise to me or any parent) trying to gather everything to pack and take with us is taking more time than I imagined.

So...

I'll be back next week posting up a storm about all the wonderful food, fun and adventures we shared in Houston.

'Til then...

SPC

In like a lion

So as you no doubt know, it is March. Trouble is, no one has seemed to inform the weather here in Ohio.

Yesterday I woke up, the sun was shining and I decided to go on a morning Walg (Walk-jog) before church. Trouble was, it was in the 20s, and March was truly coming in like a lion, with big huge gusts of wind. Undaunted, I donned my long underwear, neck wrap, hat and gloves and headed outside. At least the sun was shining, and since it was some time outside to enjoy being by myself, I was happy as a clam.

Backing up, Saturday we decided to take R for his first try of ice skating. I loved ice skating growing up and I think he just may have inherited my skating gene...

A little help from mom...


and off he went on his own...he did great!


I appease my inner "where the heck is the spring weather?" by reminding myself that March comes in like a lion, and out like lamb. Here's hoping that lamb arrives soon...but at the very least, the Sweet Peas are looking forward to our family trip to Houston later this week to go visit our good friends, the Goodwins.

R is super excited for the trip. He actually asked me, "do you think we will see at least one *real* cowboy when we are in Texas?" I chuckled and assured him there would be lots of cowboys to be seen, especially since we are headed to the rodeo a week from today. Add that to a planned trip to the Johnson Space Center, and R is already asking me when he can start packing.

What am I excited about? Seeing good friends, a trip to the spa with Jenn and dinners out, sans the kids. In the meantime, our meals are quick and easy this week, with the exception of a new recipe I am developing that I am excited to test...

Grilled Steaks/Veggie Burgers, Sauteed Mushrooms, Broccoli and Butternut Squash
Picadillo and Sweet Potatoes
Cuban Style Quesadillas

As for the rest of the week? We'll be off on our trip...

Have a sweet week,
SPC