What the Heck is for Dinner??

I tried something new for dinner tonight.  I'm calling it...

Tamale Pie... or What Can I Make in My Crockpot without Going Shopping?

My goal was to have dinner ready when Mike got home without having to work on it around 5:00, when my body is deciding it wants to go into full hibernation mode.  I haven't gone grocery shopping this week, so the pickings were slim.  But I wasn't feeling up to shopping, either.  And it was about time for the girls' naps. 

Enter, the inter-web. 

I had ground beef in the fridge, so there was my base.  Naturally, I googled "crockpot ground beef".  I pulled up a page with a long list of ground beef recipes for the crockpot and clicked on a tamale pie link.  It didn't have a ton of ingredients-- a good thing, considering our current situation.  However, I still didn't have a few of the options.  But I figured that tamale pie was kind of like chili-- everyone has a recipe, and you can throw a whole heck of a lot in it and still emerge with a decent result.  What I'm saying is that it's safe to say that I can claim this recipe as my own, success or failure because besides my calling it Tamale Pie, it looks nothing like the original.  The ingredient list is kind of daunting, I'll admit.  That's because I didn't have a pack of chili seasoning.  Plus, they're kind of hard to find in the gluten-free variety.  So I made my own.  Like I said before, if you don't have something I list, feel free to substitute.  It's scary... but then you can't blame me? Ha!  Shoot, you can.  Because I told you to substitute.  Bummer. :)  Also, if you like olives, the original called for that, but I'm not a fan, and olives are one of only three foods in the world that Mike won't eat.

Whatever you decide to do, here's what I did...

Ingredients:
1 pound lean ground beef
3/4 cup diced onions (I used frozen ones, which are a lifesaver, by the way.  I keep them on hand and use them ALL THE TIME)

3/4 cup yellow corn meal
1 1/2 cup of milk
1 egg, beaten

1/4 cup all-purpose flour (if you're me, it'll have to be gluten-free)
4 teaspoons chili powder
2  teaspoons cayenne pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1 teaspoon seasoned salt

1 10-oz can Rotel diced tomatoes with chilis, mild
1 can chili beans
1 bag of frozen corn... or two half-ish bags, like I had :)
shredded cheese, cheddar or Mexican mix

Prep:
In skillet, cook ground beef and onions until beef is browned; drain well. In crockpot, mix corn meal, milk, egg. Add drained ground beef, that big ol' list of seasonings, and tomatoes, beans and corn. Stir it all up. Cover and cook on HIGH for 3 1/2 to 4 1/2 hours. Sprinkle cheeseover top. Cover and cook for 5 to 10 minutes longer.


Verdict:

Holy cayenne pepper!!

That said, this was really yummy, but for my tastes, the cayenne needs to be stepped down about 83 notches... or I'd say to 1/4 tsp. The flavor was great, and Mike liked it, though even he said it was spicy. We didn't even try giving it to the girls. That would definitely have elicited tears. I'm wondering how it would be without the flour, too. I'm thinking it's not really necessary.

All in all, I'll be making it again, just with a few alterations. :)

YUMMY Fall Recipe

I got this from Food Network Magazine (I heart FNM!), and it was so freaking good and equally easy. It's only 4 (or 5) ingredients.  It screams "WELCOME TO FALL!"  It's not all that bad for you.  And the girls ate it up.  In fact, Noelle scarfed it.  Ready?  It's so simple. 

Ingredients:
4 sweet potatoes
2 apples (whatever kind-- I used Jazz yesterday and Granny Smith today on the leftovers), peeled and diced
2 Tbsp butter
pinch of cinnamon (optional)
shredded cheddar cheese

1. Pierce the sweet potatoes with a fork and bake them, 50 minutes-1 hour on 400.  I lined a cookie sheet with parchment paper and put them on there.

2. When potatoes are done (or almost done, depending on how ravenous you are), put butter in a saute pan and melt.  Add apples and pinch of cinnamon.  Saute until tender.

3. Top potatoes with apples and cheddar.

Oh. My. Goodness.  It was so good.  I'm pregnant, so you can chalk up my enthusiasm to that, but seriously, these were yummy.  And like I said, Noelle horsed hers. 

Yay for Autumn flavors!

Frontyard Picnic

Warning: the following may be my favorite pictures of the summer, thus far!

We had a playdate at the park this morning, and we had a little picnic lunch to close it out.  Riley was such a fan that she requested a picnic dinner as well and has been talking about it the rest of the day.  She is always anxious for Daddy to get home, but she was even more so today.  So while Mike was on his way home (after his car broke down in Yorkville... sigh... another story), I made some pasta salad, washed some grapes and busted out the snap peas.  By the way, I'll include the pasta salad recipe at the end.  It was amazing.  You should make it for your next potluck.  Do people still do potlucks?  

But that's enough intro.  Here's the good stuff...

 Even Kona gets in on the action.

 I'm pretty sure Noelle is yelling, "Cheese!!"  But her best cheese face is yet to come.

 As Mike just said to me, it's crazy to think that this was the girl who would only scootch around the house!  Now she's walking, "running" and climbing all over!

 And THERE'S the cheese face!

 I love how Noelle wants to be JUST like Riley.  And I love that Riley, currently, loves it, too.  I mean, check out this series of sisterly love pictures.

 Speaking of sisterly love, here's a great tangent story.  Maria came over the other day and was reading a friends book to Riley.  At one point, she asked Riley who her best friend was.  Riley grinned and said, "Noelle!"  It made my heart melt.  I thank God for their love for one another and pray it will continue to grow.

 Daddy and squirmy Noelle.  I don't think he should take offense that she was very content to sit on the step next to Riley.

 I heart toddler curiosity.

Three girls, playing around our neighbors' yard.

Pasta Salad (from epicurious)

Ingredients:

Dressing:

6 Tbsp olive oil

1/2 cup drained oil-packed sun-dried tomatoes

1/4 cup red wine vinegar

1 garlic clove, minced

Salad:

1 lb fusilli (or some similar pasta-- I used elbow mac)

12 oz tomatoes, coarsely chopped

8 oz marinated mozzarella, drained and chopped

1 cup fresh basil leaves, thinly sliced

1/2 cup canned roasted peppers, chopped

Prep:

Blend first 5 ingredients in processor (or Magic Bullet-- boom!).  Cook pasta in large pot of boiling salted water.  Drain and transfer to a large bowl.  Add dressing to hot pasta and toss or stir to coat.  Cool, stirring occasionally.  Add fresh tomatoes, mozzarella, basil and peppers.  

Can be made 6 hours ahead.  Cover, chill.

**Even Noelle LOVED this, and that's saying something.

Here's to New Addictions

Earlier on in this pregnancy, Little Man was giving me some serious problems.  Among them, migraines.  I ended up going on a narcotic for the really bad ones, but Doc also recommended caffeine.  The only problem with that is that the kind of coffee I drink has about 8 ingredients, is blended and costs around $4 a pop.  In other words, my Starbucks addiction is not very economical, even with a gold card.

But a few days ago, Michael sent me a link to squawkfox.com that had a recipe for a homemade frap.  Yesterday, I made my first attempt, and today, as I type this, I have my second frap, which squawkfox estimates comes in at a not-so-hefty $.32!  And I am totally content.  I really can't tell the difference.  So here's the recipe.  I halved it, threw everything in my Magic Bullet, and voila! 

1 cup double-strength coffee or 3/4 cup espresso, cold
3/4 cup milk, whatever kind you want
3 Tbsp sugar (or to taste)
2 cups ice
pinch xanthan gum

I guess the "trick" is the xanthan gum, which keeps it from separating.  I actually had this on hand because it's a staple in gluten-free baking, but it's not super-cheap.  I'm thinking you'll survive without it.  However, if you DO use it, here's a very important tip: DO NOT USE MORE THAN A PINCH!  I put in-- I don't know-- 1/8-1/4 of a tsp-- the first time, and the drink turned to goop.  Xanthan gum is a thickener.  When I dumped out my texturely inadequate first attempt, it just thwapped into the sink and stayed there.  Gross. 

But my second and third attempts... caffeinated heaven!

Summer Soup

All of a sudden... and I truly mean ALL OF A SUDDEN... yesterday, I was struck by the "nesting" instinct.  Thus, I started planning how to redecorate my entire house, and I began browsing for great summer recipes.  I'm still in the decorating brainstorming stage, so I'll spare you that.  But here's a recipe that I just made ahead for dinner.  Mmmmm!  I found it on Epicurious (to make sure I give credit-- it's apparently from Lourdes Castro), and I've made a few changes.  Here's my hybrid recipe, as I made it.  I have to say, though, that this ended up yielding only about 2 servings, so I would FOR SURE double or triple it if you're going to strain the soup.  If not straining, I'm thinking you should still double it.

Yummy Summer Corn Soup with Roasted Corn Gaucamole

For the soup:
5 ears fresh corn
1/2 red onion, chopped
1 clove minced or chopped garlic
2 Tbsp olive oil
1 1/2 Cup chicken broth

1.  Cut the corn off the cob.  Put kernels in a blender (but wait to blend).
2.  Put the oil and garlic in a soup pot over medium heat.  Add the onion (and if you like heat, the original recipe called for 1 chopped jalapeno).  Saute until translucent.  Add oil, garlic and onion to blender.  Blend until smooth(-ish).  You'll probably have to pulse it.
3.  Put blended mixture back in the pot.  Heat on medium, stirring for the first few minutes.
4.  Gradually add chicken broth, mixing together.
5.  Bring to a boil.  Reduce heat and simmer, covered, for 15 minutes.
6.  I strained the soup because the texture was a little strange, though still fine if you don't want to deal with straining.

You can make the soup ahead, cool it, fridge it and reheat it later.

When you're ready to serve, make the roasted corn guacamole.  I haven't made this yet, but it promises to be awesome. 

for the guac:
Kernels from 3 ears of corn
1 Tbsp olive oil
salt and pepper
1 Tbsp finely chopped red onion
2 Tbsp finely chopped fresh cilantro
1 lime, zested and juiced
1 avocado, chopped

1.  Preheat the oven to 450.  Line a baking sheet with foil or parchment paper.  Toss the kernels with the oil, salt and pepper.  Spread evenly on baking sheet.  Roast for 20 minutes, until the corn turns golden brown (but some black is fine, too).
2.  Combine the corn with the other ingredients.  Place in the center of each bowl of soup!

I think, for simplicity's sake, we're going to do this with grilled cheese tonight.  I'll report back on the results!

Gluten-free pizza!

I decided I wanted to try to make a pizza for lunch, but with Noelle and me on gluten-free diets, this becomes slightly more difficult.  I had some pre-cooked polenta, though, so I thought, Hmmm... cornmeal crust?  I browsed the internet and found enough inspiration to experiment.  Sure, it wasn't Lou Malnati's, but I'd still like to label it a success.  I liked it, and both the girls ate it up.  So, here you go!

1 tube pre-cooked polenta (I used a garlic and basil kind)
1 Tbsp water
1 Tbsp corn starch
1 Tbsp gluten-free flour (or regular flour if you don't have to be gf)
A jar of pizza sauce
Shredded mozzarella cheese
Whatever toppings you like


This is quick and easy.  Ready?  Pre-heat the oven to 450.  Line a cookie sheet with parchment paper (or use a pizza stone, if you have it).  Slice the polenta and throw it into a food processor with the water, corn starch and flour.  Get it well mixed.  Flatten the mixture out on the cookie sheet; I'm guessing my crust was about 1/4-inch thick.  Put it in the oven for 15 minutes.  Pull out the crust, spread the sauce on it, add toppings and cheese.  Put it back in the oven for another 20 minutes.  (I actually was going to have it in there for 25, but my cheese was getting pretty browned.)  Let sit for 5 minutes.  Slice and serve. 

Because it's polenta, the crust doesn't get super crispy, but it's also not disgustingly mushy.  I give it a big gluten-free two thumbs up! 

P.S. I just grabbed a cold sliver of our leftovers, and it's pretty darn good that way, too!

More Crockpot Goodness

Okay, I'm clearly trying to plan dinner right now, and I would be negligent if I didn't mention one of the best sites out there for cooking moms: A Year of Slow Cooking.  As an added bonus for my family, she eats gluten-free, so I don't have to make any adjustments.  So here, for your viewing pleasure, are a few of my favorites of hers that we've tried in the Green household.  Oh, and the other thing that I really like about her site is that she gives a verdict for the recipes, so you can adjust accordingly.  And without further ado...

American Chop Suey  We did this a couple nights ago.  It was my second time making it, and it was YUMMY!  The girls liked it, too.  Always a bonus.  When I told Mike I was making American Chop Suey, he, naturally, expected Asian-inspired flavors.  Don't be deterred if you don't like to order out or Chinese-- it's highly American and highly delicious. :)  I really like the leftovers, too, even though the noodles do get pretty soft.  The flavor's still great.

Creamy Tacos  We haven't tried this yet, but it got rave reviews from my friend, Celeste.  Her 22-month-old also ate it.  Again, if the kids eat it, even better.  I'm going to try it soon.  If I had chicken on hand, I'd make it now.  Next week.

UPDATE: I made this tonight, and Mike declared that it was "one of the best meals he's had."  This seems a slight exaggeration, but I'll take it. :)  I really like that you can throw random things into the crockpot, depending on your preferences.  I tossed some black beans and frozen corn in.  Yummy!

Enchilada Casserole  I love her description of this.  And I'd agree with it.  It's super yummy, and we don't care how it looks!  And as long as I don't overdo the enchilada sauce, it's not too spicy for the girls.  We do like Mexican in our house, mostly because it's often naturally gluten-free.  This one's simple and a winner!