(Memo to my kids: I really have tried with your baby books.  Although I am very sentimental and keep things like your baby teeth and dried up belly button stubs, I am very poor at organizing these items into beautiful volumes for you to treasure one day.  I really hope it is OK that everything is crammed into a baby book with a cracked spine, papers falling out, and notes written in any color pen (or pencil) I had handy.  I do love you.  But not enough to scrapbook.)

And this entire month has been consumed by the Bloomsburg Floods.  We have the luxury of not being in the epicenter of the destruction and our busy schedule is pretty trivial compared to what the residents are going through.  But it has meant a lot of back and forth travel — which means bags that don’t have a chance to get unpacked before they are being packed again. Whirlwind is how some describe it, I think.  But as I talk with friends who are having their homes condemned, I am pretty sure a whirlwind would be a welcome feeling.  Never mind the “problem” of having all of your children’s baby book items in a box, rather than in a muddy heap never to be looked at again.

This whirlwind seems to blow cooking and eating rules out the window.  The grown ups have eaten a lot of Thai takeout. The kids have eaten way too many pasta dinners and lots of dessert.  It was the boy’s 5th birthday too, which seemed to provide an endless supply of cookies, rice krispy treats, cakes, and cupcakes.  But no more!

I turned on the oven yesterday (and it still worked!) and I made these muffins in an attempt to make a relatively healthy treat or breakfast that the kids would enjoy.  They are whole grain, quite low in sugar and fat, and filled with both butternut squash and apples.  They were a nice fall treat and used up one whole squash and 4 eggs.

Only two squash and 32 eggs to go.

Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

Makes about 18 full size muffins

Muffins:
1 1/2 cups of cooked butternut squash (I like to halve mine, scoop out seeds, and slow roast for about an hour at 325 degrees Fahrenheit)
4 eggs
1/4 cup of dark brown sugar (can use more — up to 3/4 cup for a sweeter muffin)
1/3 cup applesauce
6 T vegetable oil
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
2 cups whole wheat pastry flour
1 medium apple, peeled, seeded, and finely chopped

Streusel:
1/4 cup dark brown sugar (can use more here too if you like)
1 t cinnamon
1/3 cup chopped and toasted pumpkin seeds

1. Preheat oven to 350 degrees Fahrenheit.

2.  In a large bowl, mix wet ingredients by whisking together cooked squash, eggs, dark brown sugar, applesauce, and vegetable oil.

3. In a medium bowl, mix dry ingredients by combining salt, baking soda, baking powder, cinnamon, and whole wheat pastry flour.

4.  Add dry ingredients to wet ingredients and whisk until just combined.  Stir in chopped apples.  Spoon into greased muffin tins about 2/3 of the way full. (You can use cupcake papers if you like.)

5.  Combine streusel ingredients (brown sugar, cinnamon, and pumpkin seeds) and sprinkle a nice spoonful over top of each muffin before baking.

6.  Bake muffins for about 15 minutes until just done and a tester comes out basically clean.  Let cool a few minutes in tins and then remove muffins to a cooling rack.  (I had to use a knife to loosen them before removing.)

When you become a parent you know that, eventually, you are going to have to explain sex and death and astronomy.  But who the hell ever prepares to answer why we celebrate Christmas in July?  Well kids, maybe it’s because we are past the halfway point of the year — meaning that Christmas shopping needs to start?  Or maybe because we are so hot and are thinking about Christmas to cool off?  Or maybe because the stupid little Christmas shops in beach towns need a cash infusion?  The possibilities are endless and I really don’t want to spend any more intellectual bandwidth thinking about it.

But then I realized I made a Christmas cookie recipe the other day (*before* the game).  Why did I do it?  Was I subconsciously celebrating Christmas in July?  Maybe this stupid tradition is hardwired into people as they get older.  Maybe we realize that once you get to the 4th of July that it might as well be Christmas … Maybe Christmas in July is a deep, existential expression of the speed of *life* and our own mortality?

Or maybe I was just really hungry for these cookies.

Crispy Brown Rice Skillet Cookies

Makes about 2 1/2 dozen

1/2 cup (1 stick) butter
3/4 cup sugar (you can use up to 1 cup, but I find that to be way too sweet)
1 cup chopped dates
1 egg, beaten
1 1/2 t vanilla extract
2 1/4 cups crisp brown rice cereal (or regular Rice Krispies)
Powdered sugar

1.  In a medium saucepan over medium heat, melt butter.  Add sugar and dates and cook for 4-6 minutes until bubbly and mixture is darkening and become caramelized.  Remove from heat.

2.  Take a few tablespoons of the butter/sugar/date mixture and stir into beaten egg in order to temper it (so it won’t scramble when you add it in).  Whisk egg mixture back into date mixture and and stir well to combine.  Put back on the heat and cook 1 or 2 minutes more until bubbly.

3.  Stir in vanilla extract and rice cereal with a wooden spoon.  Make sure cereal is completely incorporated into date mixture (sort of like rice krispy treats at this point).  Let cool a few minutes.

4.  Take a spoonful of the mixture and drop it into powdered sugar (this will help it to cool quickly and not be too sticky).  Using your hands, roll into a ball and cover in additional powdered sugar, if desired.  Repeat with remaining mixture. (You can also spread these into a baking dish and cut into bars to make it easier.)  Store in the refrigerator.

 

Well maybe I just *thought* the last one.  OK, I actually said it out loud just yesterday, but it was under my breath.

But I’m doing this all without beer, people.  Because, once again, I am not eating/drinking gluten and wheat (with the exception of a few I couldn’t turn down).  And it’s working — miraculously, or perhaps, predictably — and my sinuses and ears have never felt better.  I won’t bore you with the boring details though.

I haven’t done much gluten-free baking and was a little overwhelmed with the combination of flours and ingredients that one must use in order to approximate wheat flour.  Sorghum, potato, corn, xanthan gum … just not your normal pantry ingredients.  I’m starting to stock up, but I really liked the idea of a one flour, whole grain solution when I saw a chocolate cupcake recipe on the back of the Bob’s Red Mill Quinoa Flour.  I’m sure I’ll get into the science experiments eventually (when I have  a huge pantry), but for now I’m going to try to keep it simple.

Beyond, I’d prefer to take a more whole foods approach to gluten-free.  As much as I like some of the substitute products, some of the ingredient lists are terrifying.   The cookies might be good, but I think we learned our lesson with Snackwells, didn’t we?  These cupcakes utilize only quinoa flour, which is a complete protein and closer to a vegetable than a grain.  I’ve modified the recipe to include chocolate chips and frosted them with a sunbutter mousse frosting.   The texture is great and I think the quinoa flavor (which can be somewhat stronger than normal flour) is tamed by the chocolate.

And I do appreciate the irony of discussing healthy foods as I type up a recipe for cupcakes with chocolate, butter, cream cheese, sunbutter, and sugar.  It’s still not every day food — but it’s an improvement. And forgive me, a girl needs a good chocolate treat when she’s not drinking beer.

Quinoa Chocolate Chip Cupcakes with Sunbutter Mousse Frosting

Cupcake recipe modified from Bob’s Red Mill

Makes one dozen with some leftover frosting

Cupcakes:
1/4 cup butter
1/2 cup water
1/4 cup cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cups quinoa flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
2 eggs, separated
1 1/2 t vanilla extract
1/4 cup sour cream
1 cup of chocolate chips or mini chocolate chips

Frosting:
1 1/2 cups powdered sugar
1-8 ounce package of light cream cheese (Neufchatel), softened
6 T butter, softened
1/2 cup Sunbutter (or other nut butter of your choice)
1 t vanilla extract

1.  Preheat oven to 375 degrees Fahrenheit.  Line a muffin or cupcake tin with twelve paper liners (or grease well).

2.  In a medium saucepan, combine the butter and water over medium heat, stirring until melted together.  Remove from heat and whisk in cocoa powder.

3.  In a large bowl, combine the sugar, brown sugar, quinoa flour, baking powder, baking soda, and salt.  Add in the cocoa mixture along with the two egg yolks, the vanilla, and the sour cream.  Mix batter until combined well.  Stir in chocolate chips.

4.  In a separate medium bowl, beat the two egg whites with an electric mixer until stiff peaks form.  Fold the beaten egg whites into the cupcake batter with a rubber spatula.  You want it to be well combined, but you don’t want the egg whites to deflate too much.

5.  Pour batter into prepared cupcake liners, making each cupcake about 2/3 full.  Bake for about 15 minutes until nicely puffed and crackly on top.

6.  While cupcakes are baking and/or cooling, make the frosting by creaming together the butter, sunbutter, and cream cheese until well mixed using an electric mixer.  Add in the powdered sugar and mix slowly until incorporated and then turn up to high and mix until very light and fluffy.  Mix in vanilla extract.  Pipe or spread onto cooled cupcakes.

So, I’ve been going through the freezer and assessing what is left from last season.  Luckily, we’ve still got quite a few blueberries, strawberries, and raspberries.  Has anyone ever made jam from frozen strawberries?  If so, let me know how it turned out.  I might give it a try so I don’t have to break down and buy grocery store strawberries for jam — which just seems absolutely sacrilegious.  I think I’d rather just live with raspberry and peach jam than have grocery store strawberry jam.

We still have a ton of frozen blueberries and no one here is a big fan of blueberry jam.  So, I decided to make up a batch of blueberry ice cream.  I tweaked two different recipes/styles and the resulting ice cream is very easy and delicious.  The first recipe is from Epicurious and it is a quick and easy method that doesn’t require a custard base.  The second is from the latest Cooks Illustrated (paywall for recipes), where they discuss how to prevent your ice cream from being too “icy.”

The basic idea is to substitute some corn syrup for part of the sugar and then make sure the base is super chilled before churning.  If you don’t have time to give it a good chilling (4-6 hours or ideally overnight), they have a great method where you take part of the base and put it in a separate container in the freezer (while the rest chills in the fridge).  When you are ready to make the ice cream, take the frozen part of the base and mix it in the refrigerated base — it acts like a big ice cube of ice cream.  Stir it in to melt into the base and then it will be cold enough to put in the ice cream maker.

The resulting ice cream is rich and creamy, but not at all icy (which can happen easily with fruit-based ice creams).  You’ll notice it’s not exactly low fat, but it is also not the kind of ice cream you are going to eat a big bowl of.  A small scoop of this and you’d be entirely satisfied.   It highlights the perfectly simple flavors of summer that require absolutely no lily gilding.

No Brainer Blueberry Ice Cream

I’m sure it would also be good with other berries, but I’d probably strain the base if using raspberries of blackberries to get the seeds out.

Yields about 1 quart

2 1/2 cups blueberries, fresh or frozen
1/2 cup sugar
1/3 cup light corn syrup
1/8 t salt
1 cup half and half
1 1/2 cups heavy cream
1 t vanilla extract

1.  In a medium saucepan, mix blueberries, sugar, corn syrup, and salt.  Bring to a simmer over medium heat and cook for 5-7 minutes.

2.  Place blueberries in a blender or food processor with half and half.  Blend or process until very smooth (allowing any steam to escape from blueberries by keeping the feed tube out of the processor or keeping the lid slightly off the blender).  Remove and place in a wide freezer-proof container (like a square pyrex).  Stir in heavy cream and vanilla extract.  Chill for 4-6 hours or overnight.  (To ensure the mixture is super chilled, which is imperative, you can take a cup or so of the ice cream base and freeze it.  When ready to make the ice cream, stir the frozen “ice cube” into the base until melted.

3.  Process in an ice cream maker according to manufacturer’s instructions.  Mine took about 20 minutes.  Serve immediately for a soft serve texture or transfer to a container and freeze for a harder texture.  (Let soften a few minutes before scooping.)

As I was making the pesto last night, I began to think of the many uses for it.  It is truly delicious and I think I like it more than regular basil pesto.  On the simplest level, toss some of the warm scape pesto with hot pasta and you have a treat.  We did that last night with some local asparagus, which made a great, light dinner.  (BTW, I am not eating wheat right now, so I had the Bionaturae gluten-free spaghetti and it was delicious.  Highly recommend it for those off gluten or wheat.)  The kids absolutely devoured it and wanted more.

But other than pasta, the possibilities are endless — mixed in with sour cream and/or cream cheese for a dip or spread, as a sauce on a white pizza with fresh mozzarella, in omelets, mixed into soups or tomato sauces, extended with a bit of lemon juice or vinegar for a salad dressing, tossed with veggies for roasting, mixed with white beans and sausage for a warm salad, used as a basis for a pasta salad, spread on toasts or bruschetta for a quick appetizer (or on a sandwich), or mixed into hummus or white bean dip, etc.

The pesto keeps well in the refrigerator and it is also easily frozen so you can enjoy it when the garlic scapes are no longer around. This version is nut-free for my allergic daughter, but I love the richness of the toasted pumpkin seeds. I’m sure any type of nuts or seeds would work, however.

Get to the farmer’s market now and ask around for garlic scapes.  If you are like me, you will want to eat this directly off the spoon.

Garlic Scape Pesto with Toasted Pumpkin Seeds

Makes about 2 1/2 cups

15 garlic scapes, trimmed and roughly chopped
3/4 cup toasted pumpkin seeds
1 cup olive oil
1 t salt
Freshly ground pepper
3/4 cup freshly grated parmesan

1.  In the bowl of a food processor, add garlic scapes, toasted pumpkin seeds, olive oil, and salt and pepper.  Process until smooth, scraping down sides as necessary.

2.  Place into a small bowl and stir in parmesan cheese.  Taste for seasoning and adjust if necessary.

So, I actually sort of forgot that Jell-O Banana Pudding Pops even existed (and how much I loved them), but I did confirm with the Internet and it is clear that I did not dream this. There were multiple flavors — chocolate, vanilla, and chocolate-vanilla swirl at the basic level.  But I remember loving the banana ones.  And my friend Beth remembers that there was something printed on the popsicle sticks.  Was it a contest?  A fortune?  We clearly let go of that piece of factual information sometime in college when we were killing brain cells with ridiculous amounts of Yuengling Lager.  Anyone else remember? Or have more energy than I do to perform a Google search to find out? Good for you.

When I decided to replicate the pudding pops, every recipe that I found (surprise!) started out with Jell-O Pudding. This is all well and good — but it’s not really recipe worthy. So I made a simple homemade vanilla pudding and then pureed ripe bananas into it.   It would be equally good with any flavor of pudding (chocolate, caramel, etc.) or with any type of fruit pureed into it.  Strawberries would be great.  But that’s not how Bill envisioned it.  So I’m sticking with an original flavor.

It’s not an original method because I made it from scratch, but I think Bill would be OK with it because we generally agree on most topics.  Namely, Donald Trump.

Banana Pudding Popsicles

Makes about 12 popsicles (or 4 cups of pudding)

1 cup milk (I had 2%)
1 cup half and half
1/2 cup sugar
3 T cornstarch
1/4 t salt
2 eggs
2 T butter
2 t vanilla extract
3 bananas, ripe and mashed

1.  In a medium heavy saucepan, whisk together the milk, half and half, sugar, cornstarch, salt, and eggs.   Cook over medium heat, whisking constantly (and scraping out corners of pan with a spatula to get any trapped parts), for about 5-7 minutes until the mixture is bubbly and thickened.  Remove from heat immediately and stir in butter and vanilla extract.

2.  Pour pudding mixture into the bowl of a food processor and add mashed bananas.  Process until completely smooth, scraping down sides as necessary (and being careful to let steam from the hot pudding escape).  Pour pudding into popsicle molds and freeze for at least 6 hours until completely hardened.  (These will keep a few days, at least, in the freezer.)

Oh, and now that I think of it …  one of our window blinds broke the other day.  On the same day that my daughter fell off a swing and broke her arm.  WTF?  I’m starting to scare myself.

So, when I recently saw a puddle of murky water in the refrigerator, I was pretty sure that it was the next thing to go. But alas, it was just a puddle from some decomposing rhubarb that I hadn’t used up — because I never use up my rhubarb.  I guess I just don’t see the point of eating something that requires five cups of sugar just to make it palatable.  I cook it down, make rhubarb applesauce or the occasional strawberry-rhubarb pie or crisp, but there’s always a never ending supply.  And then even more in the freezer from last summer.

I decided to take a tried and true, delicious recipe, Aunt Cherry’s Oatmeal Cake, and see what some rhubarb would do to it.  It was very good, but not surprisingly, because nothing could really mess up Aunt Cherry’s cake.  It is a sticky, oozy mess of a dessert that you can eat for breakfast.  And the rhubarb version makes a delicious dessert with some whipped cream or ice cream, but I also served it as rhubarb coffee cake for breakfast with guests.

I’d like nothing more than to bake one right now, but I must go down a rabbit hole into customer service and extended warranty and “we’ll be there between 2 and midnight” hell.  Oh, just a moment.  This is shocking.  I just went to enter a warranty claim for my washing machine and guess what?  The system is down.

Aunt Cherry’s Rhubarb Cake

Makes one 9 inch by 13 inch cake

Cake:
1 cup oats (I used old fashioned)
3/4 cup white sugar
3/4 cup brown sugar
1 1/3 cups of whole wheat pastry flour
1/2 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t ginger
1/2 cup butter, softened (1 stick)
1 1/2 cups boiling water
2 eggs
2-3 cups of diced rhubarb

Topping:
1 cup pumpkin seeds (or other chopped nuts), toasted
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup of milk
6 T butter, melted
1 t vanilla
1 cup shredded coconut (not sweetened)

1.  Preheat oven to 350 degrees Fahrenheit.  Grease a 9 inch by 13 inch glass baking pan.

2.  In a large bowl, mix together dry cake ingredients: oats, white sugar, brown sugar, whole wheat pastry flour, salt, baking soda, cinnamon, nutmeg, and ginger.  Make sure to break up any lumps of brown sugar.

3.  Add boiling water to dry ingredients.  Using an electric mixer, beat in softened butter (1 stick).  When incorporated, beat in eggs one at a time.  The batter will be thin.  Pour into greased 9 inch by 13 inch glass baking pan.  Stir in diced rhubarb.

4.  In a small bowl, mix together topping ingredients:  pumpkin seeds, brown sugar, white sugar, milk, melted butter, vanilla, and coconut.  Drop in small dollops all over the unbaked cake batter.

5.  Bake at 350 degrees Fahrenheit for 45 minutes.  Remove and cool on a rack.

That is not to say it is difficult, though.  It just requires more steps and separate preparation methods for multiple ingredients.  But in the end, it is beyond worth it.  The salad is garlicky and lemony with chewy bread toasted in olive oil, enriched with roasted asparagus and fennel, and topped with roasted chicken that will have you licking your fingers throughout.  It would make a fantastic dish for entertaining, because you can prep most of the ingredients beforehand, and then simply compose the salad after roasting or grilling the chicken.  (Just save it for guests who don’t mind deliciousness that necessitates finger licking.)

We split our game hens into halves and my husband grilled them over a charcoal fire (he gets props for the chicken being insanely good).  However, you could just as easily roast them in the oven halved or whole.  If you do them over charcoal, he would suggest starting the halves over the coals, skin side down, for a quick searing of the skin, and then moving them to the center to cook indirectly until they are just done.  Keep a drip pan underneath them as you would typically do in a charcoal fire, and save the drippings so you can mix a bit into the salad at the end.  Don’t overcook and let the chicken rest for ten minutes or so before serving so it stays juicy.

Just be sure to put a stack of napkins on the table and pour yourself a nice, chilled glass of white wine before you dig in.  Spring couldn’t get much more perfect.

Springtime Grilled Chicken Bread Salad with Roasted Asparagus and Fennel

Serves 4-6

2 small game hens, or 1 small roasting chicken
Olive oil
Fresh parsley, rosemary, thyme, and sage, chopped
Salt and freshly ground pepper
1 1/2 loaves of crusty sourdough or peasant bread (about 1 1/2 pounds, to yield 1 pound of crustless bread cubes)
1/3 cup of pumpkin seeds or pine nuts
1 bunch of asparagus, stemmed and cut into 1 inch pieces
1 fennel bulb, sliced and reserving 2 T of chopped fronds
2 large garlic cloves, chopped
1 or 2 scallions, chopped
2 or 3 large handfuls of salad greens, washed and dried

Dressing:
1/3 cup of olive oil
Zest of one lemon, chopped
1/2 t salt
Freshly ground pepper
Juice of 1/2 of a lemon, or more to taste

1.  Preheat oven to 425 degrees Fahrenheit.  Split game hens in half (disregard if roasting whole) and place on a tray.  Drizzle with olive oil and season both sides liberally with salt and pepper.   Sprinkle generously with chopped parsley, rosemary, thyme, and sage (or other herbs of your choice) and rub the halves so the seasonings cover the chicken well.  Put in refrigerator until ready to grill.

2.  Remove crusts from bread (take a thin layer off, but you don’t have to be 100% perfect … a little crust is OK) and tear bread into bite-sized cubes.  I threw the crusts into a ziploc bag in the freezer and will use them for croutons in a salad at some point.  Place bread cubes onto a cookie sheet and drizzle lightly with olive oil and season with salt and pepper.  Place the pumpkin seeds on a separate, small baking sheet.  Put both the bread cubes and pumpkin seeds in the oven to toast.  The pumpkin seeds will take about 5-7 minutes and the bread cubes will take about 7-10 minutes.  I broiled my bread cubes for a minute or two at the end, so they had some toastier parts.  Remove both items from oven and set aside at room temperature.

3.  In a roasting pan, combine asparagus pieces and sliced fennel.  Drizzle with a bit of olive oil and season with salt and pepper.  Roast in oven for about 20 minutes until they are nicely cooked (but not overdone) and the fennel starts to caramelize a bit.  You can also broil this for a minute or two at the end if you want a little extra char or caramelization.  Remove from oven and toss with chopped garlic, chopped scallions, and chopped fennel fronds.  Set aside at room temperature. (Steps 1-3 could be done early in the day if you are entertaining.)

4.  Remove chicken from refrigerator and prepare charcoal grill for an indirect fire.  (If you like, you can start the grill before steps 2 and 3 if you are doing this all at once, rather than prepping ahead of time.)  Place chicken halves over the fire on the grill (with a drip pan in the middle), skin side down and sear for 2-3 minutes.  Flip and move to center of the grill (over the drip pan) and cook indirectly for about 30-40 minutes until done.  Remove to platter and let rest for about 10 minutes.

5.  While chicken is cooking, combine dressing ingredients in a small bowl (could also be made ahead of time).  In a large salad bowl, combine toasted bread cubes, roasted asparagus and fennel, and toasted pumpkin seeds.

6.  While chicken is resting, skim a layer of fat off of the drippings and mix one or two tablespoons of remaining drippings with bread cubes and other ingredients.  Add a few handfuls of salad greens and toss with about half of the dressing.  Taste for seasoning and add more dressing if necessary, as well as additional salt and pepper.

7.  To serve, give each person a nice helping of the bread salad, top with a portion of the roasted chicken (a leg, thigh, or breast piece — or a combo) and serve with remaining dressing on the side.

And as it happens in life, I have been paid back for my contributions.  My own daughter once projectile vomited peas all over me.  And when I was very pregnant with her brother, she decided to shove a tiny Polly Pocket shoe up her nose, which allowed me to learn a handy first aid trick that my Mom probably could have used.  After trying to get the shoe out by having her blow her nose (she was 4, so every time I said “Blow,” she sniffed it in even further), I called the doctor and got this gem:  when your child decides to shove something up his/her nose (which they will), close the unobstructed nostril with your finger and then cover his/her mouth with your mouth and blow hard — like you are giving them mouth to mouth resuscitation.  The shoe or pea will fly right out of there.  You are welcome in advance.

Hungry yet?

(I wonder if any writer in the history of the world has ever had to make the transition between toy or legume-obstructed nostrils and falafel.  We are clearly making history here.)

So, falafel.  I love it.  One of our favorite restaurants in town, Otto’s Pub and Brewery, had some of the best falafel I’ve ever had.  Or, at 9.2% alcohol content, maybe it was the Double D IPA that made my memories of it so warm and fuzzy.   It’s no longer on the menu, so I have to get my fix elsewhere.  I decided to try my own version for spring that would include sweet green peas, lots of garlic, creamy minted cucumbers, and a smoky sour cream sauce.

This version did not disappoint and it’s easy enough (provided you aren’t afraid of a little frying) for a weeknight meal.  So easy, in fact, that I think I’ll include it in the Cuizoo Arsenal.  It is equally good on a salad, in a pita, or wrap.  On its own, it makes a great party appetizer.  And I haven’t tried it yet, but I bet you could make these up and freeze them in quantities for a quick meal.  My leftovers are getting re-purposed for a chopped salad tonight with baby romaine, more cucumbers, avocado, and maybe some spicy toasted pumpkin seeds.

All of which will hopefully go into (and stay in) the appropriate orifices.

Sweet Pea Falafel with Minted Cucumber Salad

Serves 6

3 cups garbanzo beans (almost two cans), drained
1 cup peas (fresh or thawed frozen)
3 T parsley, chopped
3 T cilantro, chopped
1/2 large onion, chopped
3-4 cloves of garlic, chopped
1 t salt
1/2 t smoked paprika
1 t cumin
1/8 t chipotle powder (or to taste)
Freshly ground pepper
1 t baking powder
5 T flour
Vegetable oil (something mild tasting)

Accompaniments:
Warm Pita Bread
Thinly sliced onion
Minted Cucumbers (3-4 peeled, seeded, and sliced cucumbers tossed with a bit of salt, pepper, chopped fresh mint, and 1-2 T sour cream)
Extra fresh mint
Smoky Sour Cream Sauce (1/2 cup of sour cream with a bit of salt and 1/4 t smoked paprika)

1.  In the bowl of a food processor, add garbanzos, peas, parsley, cilantro, onion, garlic, salt, pepper, and spices.  Pulse until it is well combined and sticks together — but not entirely pureed like hummus.  It should still have some coarseness and texture to it.  You may have to scrape down the sides a few times to get it to combine — do not be tempted to add liquid to make it process easier.  Transfer to a bowl and stir in baking powder and flour.  Cover and refrigerate for at least 30 minutes, and up to several hours.

2.  Remove falafel mixture from refrigerator and form into small patties or balls.  I think smaller patties tend to stay together the best and require less oil to fry.  Heat about 1/2 inch of vegetable oil in a large saute pan over medium heat until it is about 375 degrees Fahrenheit.  Fry 4-6 falafel patties at a time, for about 2-3 minutes per side until they are golden brown.  Keep warm on a cookie sheet in the oven while you fry the remainder of the falafel (making sure oil is back up to temperature before frying the next batch).

3.  To serve, take one half of a pita and place two falafel patties in it with several spoonfuls of the minted cucumbers, a few sliced onions, several leaves of mint, and a drizzle of the sour cream sauce.

I kept her rear facing for longer than anyone thought I should.  I kept her in a five point harness until well past kindergarten, when she complained that her friends thought she was still riding in a baby car seat.  “But it’s actually a booster with a better harness,” I told her.  She didn’t agree.  She rode in a regular booster (LATCH capable, of course) until she was 8.  I finally took the back off when I could see that she clearly wasn’t remotely comfortable any more.  I kept telling myself, “She’s almost as big as her great grandmother.  It’s OK.”

Yet, tomorrow, I will put her on a bus at 6:30 AM for her big third grade field trip.  A bus with a driver I do not know.  A bus with no seat belts that will be barreling down the highway at 65 MPH.  She will wander around museums and theaters with friends and teachers.  She will eat a bagged lunch and buy her own McDonald’s for dinner.  She will carry a wallet and her own money.

But she will also carry her hip pack of allergy medicine.  I will have made sure there are at least three EpiPens with her with directions for symptoms that require flow charts.  I will have briefed the teachers and sent the chaperones long emails that make them think I’m crazy. (I am.)  I will have had thousands of thoughts about how to keep her safe … “Wait. If all the kids need lunches that don’t need to be refrigerated, they will almost all have Peanut Butter and Jelly sandwiches.  Must email teacher about separating her with safe lunches if possible.”  Major red flags will pop up as I walk down grocery store aisles.  “It’s a bus.  What if the person who rode in her seat before her had peanut butter crackers?  What if someone offers her a treat while on a tour?  She knows to say no.  Wait, does she know to say no?”  I will have gone over safety points with her ad nauseum, until her father says, “Kristin, I think she gets it.”

But I just can’t help it.  She’s my baby, even if 9 years have made her more grown-up than infant.  And I can’t be there to keep her safe.  I can’t be around the corner from her school if she needs me.  I can’t watch out for her as she maneuvers in a city, albeit a small one.  I am two hours away if she has an allergy emergency.   I won’t be the one driving.  And there will be no harnesses, side impact protection, or tethers for protection.

As much as I want to “forget” to set the alarm tomorrow morning and keep her home safe with me, I know I can’t.

I will wake up at 5:30 AM and I will put her on that bus.  And I will not rest easy until it pulls back in at 7 PM tomorrow night.

Creamy Chicken Casserole with Leeks and Mushrooms

So the theme here is comfort food, if you didn’t guess that already.  Feel free to use leftover or Rotisserie chicken for a quick weeknight dinner (if you do that, you can get less than a pound).  Also, this is very flexible and could include other herbs, vegetables, or seasonings.  It’s a great dinner with just a simple green salad on the side. Also, you can make this up in advance, just put the crumbs on right before you bake it.

Serves 4

1 pound boneless chicken breast or thighs, cooked and shredded (I poached mine)
8 ounces mushrooms, sliced
1-2 leeks, well cleaned and chopped
2-3 ribs of celery, chopped
1 large clove of garlic, chopped
1 T butter
1 T olive oil, plus a little additional
1/4 cup of white whole wheat flour (or other flour)
1/2- 3/4 cup of whole wheat cracker crumbs (or breadcrumbs)
1 1/2 cups of 2% milk
1 T brandy
1 T lemon juice
1/2 T chopped fresh rosemary
Salt and Pepper
Cayenne Pepper

1. In a medium saute pan, saute the sliced mushrooms in a bit of olive oil.  Season with salt and pepper and cook until they are browned and have rendered all their liquid, about 5-7 minutes.  Set aside.

2.  Preheat oven to 350 degrees Fahrenheit.  In a medium saucepan, melt 1 T butter and 1 T oil together over medium heat.  Saute the leeks, celery, and garlic for about 5 minutes and then sprinkle in the 1/4 cup of flour.  Stir well to combine and cook for 1-2 minutes to cook the flour a bit.  Whisk in milk, making sure to get any bits of flour incorporated from the edges of the pan.  Cook the sauce for 2-3 more minutes until quite thick, whisking constantly.  Add 1 teaspoon of salt, freshly ground pepper, a dash of cayenne pepper (or to taste), 1 T brandy, 1 T lemon juice, and chopped rosemary.

3.  Add chopped/shredded chicken and sauteed mushrooms to the white sauce and stir to combine.  Place in a shallow baking dish with about 1.5 quart or 1.5 liter capacity.  Cover with cracker or bread crumbs and bake for about 40 minutes until golden and bubbly.