Entries in Midweek Menu (10)
THE Mommy
We hosted a pumpkin carving party over the weekend for about 75 of our closest friends and family…and their friends and family…and a few more people I didn’t know. It was actually a lot of fun. THE Daddy recently finished building a bar, family room, bathroom and playroom in the basement, so we had plenty of room to spread out. In case you haven’t read the MommyCosm About page, THE Daddy builds restaurants for a living. We were able to get a ton of stuff for cheap/free. I probably shouldn’t use the word “finished” because, yes, he is in construction. He loses steam about 90% into house projects. It’s probably as “finished” as I’ll ever see it! I realize that might make me sound bitter…I’m not…I’ve learned to live with that reality.
I must say that our basement ROCKS! We have a full bar and a draft system and plenty of room for a poker table. I’d show you pictures, but I wouldn’t want you to drool all over your keyboard. Actually, I can’t find the chord to hook the damn digital camera up to the computer. I’ll try to share pictures soon.
We debated which beer we should put on tap. Should we go with a generic Coors Light, aka. something our white trash friends (I say that with love) would drink plenty of…or do we go with an interesting micro-brew for the more sophisticated palates? The debate ended when we had a friend in the beer business offer to donate a keg…of Pumpkin beer. It was a huge hit. I decided to kick it up a notch and do a “rim” for the beer. I dipped the top of the glasses in apple cider and then dipped it in a mixture of brown sugar, cinnamon and nutmeg. Despite a few guys saying “DUDE, what the hell are you doing to my beer!?” it was a huge hit. Everyone willing to tried it loved it. The rest were stuck with cans and bottles out of the beer fridge…yep, we have a separate fridge down there…just for beer.
I was the bartender for the day. I had a blast and can’t wait to have another party. We didn’t even come close to kicking the keg. Luckily, the Red Sox and Patriots are both kicking ass playing this weekend, so we’ll probably have a few people over to watch the games. I was thinking about making steaks on Sunday with a new rub recipe we recently tried out at one of the restaurants THE Daddy built. Here it is:
UPDATE: I removed the recipe at the request of my husband. Even though it is not an "on the menu" item, he wasn't sure if he would get in trouble. Fair enough. If you would like a KICK ASS rub recipe that includes cinnamon and nutmeg, email me at themommy at mommycosm dot com.
It’s the perfect blend of spicy and sweet and should taste really yummy with the Pumpkin beer.
Have any good recipes that might go with the beer? I have a feeling we’ll be needing a few more before the keg is kicked. Please leave a comment.
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I received this article via email about the hidden Monosodium Glutamate (MSG) in our food. I had been holding off writing a post about it because I could not find the original source. I apologize in advance if this is your work. Whoever wrote this definitely deserves the credit. I figured since the article was inspired by the book The Slow Poisoning of America
When I think of MSG, I think of Chinese Food. I do always ask for no MSG in my food at a Chinese restaurant. It’s become such a habit, I forget exactly why other than that it’s a chemical that I don’t want in my food. I had NO idea that so many restaurants and companies were using MSG in their products. Again, I had NO idea that it is also called “Hydrolyzed Vegetable Protein”, “Aginomoto” or “Natural Meat Tenderizer”. Apparently there are many other names for MSG and it’s practically everywhere. Check out your pantry. I’m going to play a little game of “chuck” with my mine later today.
Here’s the gist of the article:
”In laboratories all over the world the same chemicals added to Doritos, Top Ramen, and Campbells soup are being used to intentionally make rats and mice obese and pre-diabetic, so that they can be used as test subjects for the latest diet drugs.
Thanks to restaurants like Kentucky Fried Chicken, McDonald's and Applebees, you are becoming an unwitting participant in the largest experiment ever played on humanity.”
and…
“Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG at: http://www.msgfactscom/facts/msgfact12.html explains that the reason they add it to food is to make people EAT MORE OF THEIR PRODUCTS.”
No wonder childhood obesity is such a problem in America. No wonder Diabetes is so prevalent! MSG is every where you turn.
As most parents do, we really try to be more aware of the nutritional value of the food that we eat. We try to buy local fruit and vegetables. We only buy meat from a local butcher. We only buy milk if it is “antibiotic free”. We limit processed snacks as much as possible without crossing the “militant” line. We definitely try to avoid trans fats and high fructose corn syrup. Those small steps alone are enough to make your head spin while trying to purchase weekly groceries for a family of 4. Sometimes I feel like we’re swimming against the tide. Unless you live on your own farm and are able to grow your own produce, milk the cows daily, gather eggs from the hens and slaughter for your own meat, there’s no hope. I know that I’m from New Hampshire, but my .60 acre lot within a subdivision doesn’t really allow for that lifestyle;)
I guess this is a process and the best thing we can do is educate ourselves. I’ll definitely think twice about stopping at a Wendy’s when we’re running late and the kids are hungry. I’m inspired to keep healthy snacks in the car to tide them over until I can prepare something safer for them at home.
I haven’t read many books or watched “current” movies since having Princess 5 years ago, therefore there are many on my wish list. These have suddenly risen to a new priority status:
What else can we do? Get the word out. I’m not doing this to increase my own traffic. Feel free to link directly to the article and don’t even mention MommyCosm. I’m OK with that.
If you have any other information to share or tips on how to avoid MSG, please leave a comment.
After yesterday’s post about Princess’s 7 cavities, I decided to step up efforts to make her school lunches a little more nutritious. She’s so picky and we’ve been so busy lately that I haven’t had the energy to deal with anything more than her standard pb&j. We did go with “hot lunch” for a week, but I went to school with her for lunch and was horrified with what they are feeding them. Even their pb&j 
option included a bag of “whale cheddars” that had trans fats. For real. I’ve been on the anti-trans fat wagon for years now and forgot that they even make stuff with it anymore.
I usually give her a juice box (100% juice, of course) and a water bottle with a sports top. I explained to her that the juice isn’t good for her teeth and gave her 2 water bottles instead. She wasn’t too upset watching me pack it, but we’ll see what happens when she actually sits down to eat. I haven’t been sending her in with the variety that she is used to because I didn’t want to go through 5 plastic bags per day to put in a handful of this and another of that. It seems so wasteful. I think I found a solution.
I did a little research online and found this great bento box at lunchboxes.com. It’s definitely an Americanized version of the classic Japanese bento box. It has 5 little compartments to hold various foods. I am really excited to start putting together nutritious meals for her. Win, win…it’s better for the environment as well. I am also excited to buy large jars of apple sauce instead of the pre-packaged individuals. I searched everywhere and couldn’t find a metal box with metal compartments. I’d really like to reduce the amount of plastic the kids are exposed to. I guess that’s a battle for another day.
If you use a bento box for your kid’s lunch, do share your recipes and tips in the comments. Mine should arrive sometime next week.
I’m at a loss for what to cook tonight for dinner. THE Daddy was supposed to be home, but (shocker!) he’ll be late. I am craving seared tuna in a BIG WAY. The closest and best place to go near us is in Portsmouth and it’s a bit too upscale to bring the kids after a day at school…especially by myself.
In lieu of a recipe this week, I’m going to share a new website. Well, it’s new to me, at least. It’s called Open Table. It offers “Restaurant Reservations: Instant, Reliable & Free.” It’s pretty cool, especially if you feel like dining upscale at the last minute. It’s very user friendly. You’re able to look up restaurants in your area, check out their menus and book reservations right online. I checked my favorite restaurant for Tuna, Jumpin Jays Fish Café, and they have tables available for tonight. Good to know. Too bad I’m not able to go!
The best part about Open Table is that they offer Dining Rewards Points. Each time you use their site to book reservations and honor them, you recieve points in your profile. Build up enough points and you will receive Open Table Dining Cheques to be used at participating restaurants. Not a bad deal. My only complaint is that there aren’t more restaurants in our area, but they are fairly new. Also, in their defense, there aren’t a ton of restaurants in the Seacoast New Hampshire that accept and/or require reservations.
Any recommendations for what to do for dinner at the last minute? Please leave a comment.
(Disclaimer: I am not affiliated with Open Table in any way, shape of form.)
Princess recently turned 5 years old. I featured her cake on a previous post. My favorite gift that she received was this awesome Play and Freeze Ice Cream Maker (The Ice Cream Ball)
We were so excited about using the ball to make ice cream that we ran to the closest store to buy the ingredients. All of Princess’s older cousins were here for her party, so they each took a turn rolling and shaking the ball. It really only took 10+5 minutes and was really yummy.
We filled the outer compartment with ice and 8 tablespoons of coarse sea salt. It calls for rock salt, but we couldn’t find it at the local store and the sea salt worked just fine.
On the inside:
1 pint of half and half (although you can use whole cream if you want a less healthy version!)
1/3 cup + 2 tablespoons sugar (if you use a superfine sugar, it will be less grainy)
1 tablespoon vanilla
a handful of mini m&m’s.
It was delicious and the kids really got into it. The possibilities are endless. I came across this Ben & Jerry's Homemade Ice Cream & Dessert Book
My uncle passed away about 3 years ago. He owned a catering business out in Missouri and was truly one of the best cooks I've ever met. A love for cooking runs in the family. My grandmother made the best banana bread in the world. It's a secret family recipe. THE Daddy had to wait until we were married for me to share the recipe with him...even then, he didn't get the "instructions" to go along with the recipe for a couple of more years. My dad is a great cook as well and loves entertaining, but never made a business out of it. Sometimes I think I'd like to open a cafe someday or maybe a B&B. It would have to be when the kids get older though. Anyway, my uncle made the best black bean salsa and I finally got the recipe (and the instructions!) out of my dad. It's not a top secret family recipe, so I thought I'd share. It's amazing how simple it is...but you have to use the right ingredients for it to turn out OK. Don't substitute dried herbs for fresh, don't buy low fat versions and don't cheap out on the beans.
Vic's Black Bean Salsa
2 cans Goya black beans (they're in a blue can, usually found in the Mexican section)
2 tomatoes, diced
1 cup of diced onion
1 handful fresh cilantro, chopped
1 small bottle Kraft Zesty Italian (DON'T go for the low fat version, definitely not the same flavor!)
1-2 tablespoons of chili paste to taste (usually found in the Asian section)
Throw all the ingredients in a bowl, mix together and let sit in the fridge for 3-4 hours before serving.
We usually serve these with a "scoopable" corn or tortilla chip.
Any family recipes you'd care to share? Please leave a comment.
My friend’s wedding is right around the corner. I’m her Matron of Honor. When I came home from our Nantucket Girls Weekend, I realized that my skirt no longer fit. I had the option to buy the next size up and have it shortened, or to suck it up and lose the weight before the big day. I chose the latter. I had gestational diabetes when I was pregnant with BamBam. I was able to keep it under control by changing my diet and monitoring my blood sugar levels. I was entering my 3rd trimester and actually LOST 8 pounds within 2 weeks. I basically became religious about counting carbs. Every carb counted and I was very pregnant, so when faced with the option of eating one piece of bread or a huge bowl of blueberries with cream, I made the obvious choice. I decided to go back to that “diet” and pay strict attention to what I put in my body. So far, so good. I can at least put on the skirt and fasten it…I just can’t picture having to wear it for hours on end. Good thing I have another 10 days until the wedding!
Here’s one of my favorite lunches to eat while I’m counting carbs:
12 round slices of cucumber, I like the European cucumbers b/c they don’t have huge seeds
low fat, whipped cream cheese
smoked salmon, cut into 1”x1” slices, about 12 pieces
apple chipotle
I spread a dollop of the cream cheese onto the cucumber
Place a 1”x1” slice of the smoked salmon
Add a pea-sized dab of apple chipotle
Voila.
I love that it fills me up without feeling tired, bloated and “over-carbed”.
Have any low-carb favorites? Please share in the comments.
I had the BEST omelet ever when I was on Nantucket last weekend. The host had a fresh herb and vegetable garden. She picked fresh basil, tarragon and a tomato. I’ve never thought to put herbs in with my egg mixture…WOW. It was amazing and stuck with me enough that I had to try to make one this morning!
Recipe:
2-4 eggs per person
milk
fresh tarragon
fresh basil
any fresh veggies you desire
cheese
EVOO (extra virgin olive oil)
Drizzle a small amount of EVOO around a frying pan. Set at medium heat.
Beat the eggs with about a teaspoon of milk per egg
chop fresh basil and tarragon into small pieces, add to egg mixture
pour egg mixture into heated pan and allow to sit until top starts to firm
add fresh tomato and other veggies
add shredded cheese (or even crumbled feta, yum)
when cheese is almost melted, fold omelet in half and allow to cook until middle looks heated through.
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If you’re not the type of person to have fresh herbs and veggies in your garden, you can do as I did this morning…use dried herbs and whatever you can scrounge up from the fridge. Just having the herbs in the egg mixture is YUMMY!
It’s starting to cool down into the 50’s overnight. I know that summer is not quite over yet and we’re probably due for at least another week of HH & H days. However, this cool down is reminding me that fall is right around the corner…and fall reminds me of FOOTBALL! I’m very excited for the Patriots to start playing, especially now that we have a “tavern” in our basement. One of my favorite food staples for fall and football season is my “white trash” macaroni & cheese. I’ve dubbed it “white trash” b/c I use plain old cheddar cheese and plain yellow mustard…nothing frilly about this recipe. I've adapted this from a recipe that my dad gave me a few years ago.
Ingredients:
2 cups (dry) pasta – I prefer to use penne
2 large eggs, well beaten
2 tbs. salt
¼ cup butter
1 (12 oz) can evaporated milk
2 tbs. yellow mustard
1 lb. shredded cheddar cheese- I use Cracker Barrel’s marbled cheddar. I like the color and taste.
paprika
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Preheat oven to 350.
Cook the pasta according to package directions.
I usually prep my ingredients and shred my cheddar cheese while pasta is cooking.
In a large bowl, mix cooked pasta with butter (until melted), beaten eggs, evaporated milk, mustard & salt.
Scoop ½ of mixture into casserole bowl.
Spread ½ of the shredded cheddar cheese over mixture
Scoop remaining pasta into casserole bowl
Spread remaining ½ of shredded cheddar cheese over the top.
Sprinkle entire top of casserole with paprika.
Cook for about 45 minutes in preheated 350 degree oven.
The mac & cheese will be nice and bubbly with a browned top when finished.
This is the first Midweek Menu post. I plan to post favorite recipes or menu ideas every Wednesday.
My kids are big fans of Emeril Lagasse. There was a time when THE Daddy was traveling all week for work and I had to handle bed time solo. You would think that Princess and BamBam would want to chill out at the end of the day to a cartoon on Noggin or reading “The Very Hungry Catepillar” for the millionth time. Alas, the only thing they were remotely interested in watching was Emeril Live! They love Doc and the music and have fits of giggles whenever Emeril yells “BAM!” or “Kick it up a notch!”. Princess even imitates Emeril while playing with her little play kitchen. I like to believe that their love for the kitchen comes from their namesakes. Princess was named after my grandmother, who passed away during the hot summer when I was stuck on “bed rest” while pregrnant with BamBam…and BamBam’s conception only occurred because my uncle from Missouri passed away and THEDaddy and I were actually sleeping in the same zip code. He was supossed to be travelling for work at the time. Grammy was quite a baker in her day and my uncle ran a successful catering business.
For this first Midweek Menu, I’d like to give you a very yummy Emeril Recipe for Very Strawberry Shortcake as posted on foodnetwork.com:
2 pounds fresh strawberries, washed, patted dry, hulled, and quartered
1/2 cup sugar
2 tablespoons water
1 teaspoon grated orange zest
Totally-from-Scratch Biscuits, recipe follows
1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows
Position rack in center of oven and preheat the oven to 475 degrees F.
Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine.
Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.
While the strawberries are chilling, make the Totally-from-Scratch Biscuits.
When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature.
To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.
Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve.
Totally From Scratch Biscuits:
1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1 tablespoon sugar
Position rack in center of oven and preheat the oven to 475 degrees F.
Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.
Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.
Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.
Real Whipped Cream:
1/2 cup heavy cream, well chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.
Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl.
With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)
Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream – if the cream makes soft peaks that topple over slightly, then it's done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.
Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.
Yield: about 1 cup
Strawberries are still yummy this time of year. This is the perfect dessert for a hot summer night...or you could eat this INSTEAD of dinner...fruit, dairy. I can find a way to justify it!
