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Archive for the ‘Recipes’ Category

Mar
14

Bread, Brisket & Brew: St. Patrick’s Day Feasting

Posted in Bits and Pieces, Family, Recipes

I knew St. Patrick’s Day was coming when I spotted the corned beef laying in the meat case a few weeks ago. That piece of meat took me down memory lane.  My mother regularly fixed corned beef and cabbage on St. Patrick’s Day. One year green mashed potatoes appeared too. We giggled with glee. To think a drip of green food coloring could make such a lasting childhood memory.

I’m planning on fixing some green mashed potatoes for my family this year—to carry on the tradition.  I’ve also found some recipes to accompany my green spuds: Irish Soda bread and Corned Beef and Cabbage.  I’ve included a recipe for Guinness Irish Stew for those who don’t care for corned beef and who must have some beer on the menu for it to really be St. Patrick’s Day.

Irish Soda Bread
4 c. flour
4 T white sugar
1 t baking soda
1 T baking powder
½ t salt
½ c butter
1 c buttermilk
1 egg
¼ c butter, melted
¼ c buttermilk

Preheat oven to 375.  Lightly grease baking sheet.  Mix dry ingredients. Add 1 c buttermilk and 1 egg.  Turn dough out onto lightly floured board. Knead slightly. Form into round loaf. With a sharp knife, lightly cut a cross into the top. Combine melted butter and ¼ c. buttermilk.  Brush loaf with mixture.  Bake 30-50 minutes or until toothpick comes out clean.  If desired, keep brushing loaf with butter mixture throughout baking process.

Irish Boiled Dinner  (Corned Beef & Cabbage)
1- 5 ½ pound corned beef brisket
2 lg. onions
15 small white (Irish) potatoes
10 carrots
2 heads of cabbage

Rinse brisket, place in large pot.  Add water to cover.  Peel onions, place in pot with roast.  Bring to a boil.  Cook 30 minutes at rolling boil.  Reduce heat, simmer covered for 3 ½ house.

Remove onions and cut into wedges. Return to the pot. Add carrots and place cabbage over meat. Place potatoes on top of cabbage. Cook covered for 30 minutes or until potatoes are tender.  Remove veggies and put in serving bowl. Slice corned beef and serve.

Guinness Irish Stew
2 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 t salt
½ t ground black pepper
2 lbs. beef stew meat
3 c. stout beer (Guinness)
2 potatoes, peeled and sliced
2 potatoes peeled and quartered
Salt/pepper to taste

Bring to a boil, cover and simmer for 2 hours

Hope your St. Patrick’s Day is a memorable culinary adventure!

-posted by Donna Detweiler, who thinks a Reuben sandwich would taste really good right now.

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Feb
3

Simple Pleasures for a Wintery Day

Posted in Bits and Pieces, Family, parenting, Recipes, Things to do

When at home with preschoolers during the chilly month of February, the days could get long. Especially if it was a gray day from start to finish. (I realize that it’s gloriously sunny in Seattle today, but the gray will return!) One such day when the clouds were hanging low, my four-year-old said, “Mommy, where’s the morning?”  I wondered the same thing.

Often it was the little things that made those darkish days more pleasant. A storybook shared while snuggling on the couch. A slice of warm-from-the-oven banana bread with a pat of butter.  A phone call or visit from a friend which might include commiserating, laughing, book sharing and other conversations about the stuff of our lives—important and trivial.

Connecting with a friend was often all I needed to chase the blues away. I treasured those conversations—especially face to face ones. Someone else understood and was walking my path too!  And my load was lightened.

I savor the many memories I have of kids running around my house, my friends and I using our well-honed ability to carry on a deep conversation in spite of many interruptions.  These play dates often included a hot cup of Chai tea and something to nibble: perhaps a slice of banana bread, because somehow there are always overripe bananas around where there are preschoolers.

If you are struggling with the winter blues today, why not make a phone call or invite a friend over? See what happens to your feelings when you intentionally connect with someone else.  Initiate a conversation. Have an old fashioned coffee klatch.  Or just go for it and throw a party and fill your house with preschoolers and parents—for no reason at all.

Here are some recipes which have been a pleasant accompaniment to many happy play dates. Chai tea and my aunt’s delicious banana bread. Invite a friend over and enjoy!

Chai Tea Recipe

However much water you use initially is how much milk (preferable whole milk) you add to the batch at the end.
Black Tea
Cardamom Pods (crack open a bit)  I use 5 -7 pods for 3 -4 cups of chai
Fresh Ginger – cut up or crush about a 1” inch segment
Cook water, cardamom, ginger and tea – boil for about 3 – minutes
Strain off the cardamom, ginger and tea bags (you could always put the cardamom, ginger and tea bag in a cheesecloth pouch to make it easier to strain later.
Add milk, and heat back up.
Add sugar or sweetener to taste.

Serve and enjoy.

Aunt Lib’s Banana Bread

¾ c. flour
1 ½ c. sugar
1 t. baking soda
½ t. salt
2 eggs
2 med. ripe bananas (1 cup)
½ c. vegetable oil
¼ c. + 1 T buttermilk
1 t. vanilla
1 c. chopped walnuts

Combine flour, sugar, baking soda and salt in medium bowl. Set aside. In another bowl mix together eggs, bananas, oil, buttermilk, vanilla and walnuts. Add the flour mixture to the wet ingredients and mix until just combined. Do not over mix.

Pour into a greased loaf pan. Bake at 350 for 1 hour and 25 minutes.

Cool for 10 minutes then remove to wire rack.

-posted by Donna Detweiler, who usually find banana bread dry and boring, but goes for seconds on this version!

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Jan
9

Party Mix Anyone?

Posted in Bits and Pieces, Family, Recipes, Things to do

Back in the 60’s, my parents called it “Nuts and Bolts.”  Around holiday time, mounded bowls of party mix always accompanied their Christmas parties.  On baking day, the savory combination of cheerios, peanuts, and pretzels roasted in butter, seasoning salt and Worcestershire sauce would keep me hovering in the kitchen, my mouth watering as the warm, rich smell permeated the house.  When it was done, my mother would spread the hot mix out to cool on a cut-apart brown paper bag.

Today, party mix can no longer be called “Nuts and Bolts.”  It has evolved way beyond that nickname.  I counted 75 versions of party mix on the Chex website!  From sickly sweet to super savory, there is something for every set of taste buds.  In the sweet category, these sparked my curiosity:   Bananas Foster Crunch, Ginger Honey, Hot-Buttered Yum, and Chai Crunch.  Interesting savory selections included: Cajun Kick, Moroccan Crunch, Chili & Lime, and Backyard BBQ.

As a child, when we made party mix in the oven it was an hour long process.  I always hung around and “helped” so I could snack. With the microwave, 15 minutes is all you need to concoct a batch. Little hands can help with measuring, pouring and stirring.  This makes a good activity for a wintery day or night with a delicious result. 

This week, each of my children chose a Chex mix recipe for me to share with you. Katie, 10, picked the good ol’ traditional.  David, 13, chose one called “Deviled.”  For these recipes, go to www.Chex.com.  For nostalgia sake, I called my mother and got her recipe for the original “Nuts and Bolts” from her dog-eared Betty Crocker Cookbook.  Enjoy!

Nuts and Bolts—Betty Crocker Cookbook, 1971

4 c. cheerios
1 ½ c. mixed nuts
1 ½ c. seasoned croutons
1 c. pretzels
½ c. salad oil
2 t. Worcestershire sauce
1 t. garlic salt
1 t. seasoning salt

Preheat oven to 275 degrees.  Measure cereal into a large roasting pan. Mix spices with salad oil and pour over cereal, mix well.  Bake for 45 minutes, stirring every 15 minutes.

-posted by Donna Detweiler, who has a tradition of taking party mix on airplanes for snacking with the complementary drinks.  Yum.

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Nov
17

Marshmallow Magic

Posted in Bits and Pieces, Family, Recipes, Things to do

Squishy, poufy, sugary fun.  See a marshmallow through your kids’ eyes, and you’ll know why they are so loved.  They are just asking to be squeezed, pul-l-l-l-ed apart, or bounced on the counter top. When popped in the mouth, their chalky texture quickly becomes a slippery, slimy glob of sweetness.

Not all flavors are created equal

Along with marshmallows a’ la carte, roasted marshmallows are a favorite at fall campfires.  The classic S’More can’t be beat, but lots of new marshmallow flavors exist.  Chocolate, caramel swirl, strawberry and tutti-fruity have hit supermarket shelves, although not all flavors seem to be available all the time. And not all flavors taste good over a fire.  When was the last time you enjoyed a hot strawberry? A toasted lemon? Or burnt-around-the-edges lime?  To each his own, but caramel or chocolate seems to rest better between two graham crackers and a wedge of chocolate.

Crispy treat heaven

But melt strawberry marshmallows with some butter and crispy rice cereal and let it cool; well, that’s a different story. Strawberry aficionados will have a tough time leaving them alone.  Chocoholics have the same trouble with chocolate marshmallow crispy squares, or with white marshmallows squares to which a handful of chocolate chips has been stirred in.  Death by Crispy Square would be treats made with both chocolate marshmallows and chocolate chips. What a great way to go!

Fast, flavorful and fun

Since the invention of flavored marshmallows, rice crispy squares are practically gourmet and still fast to make; ten minutes tops If using the microwave. With different flavors and toppings, they can be adapted to any festivity. Orange, red and brown sprinkles for fall. Team colors for a sports party. Red and green sugar for Christmas. Multi-colored sprinkles or M & M’s pressed into the top for birthdays or any occasion.

Easy and popular

Crispy squares have become my number one choice when taking dessert to a potluck or providing a family with dinner.  I often put three flavors side-by-side on a cookie sheet: 1/3 chocolate, 1/3 strawberry and 1/3 white with sprinkles. Inexpensive, easy to transport, fun to look at and taste, they always makes a good impression. (Of course all the other parts of the meal I provide are incredibly healthy and nutritious….)

Here’s the recipe:

Generously butter a cookie baking sheet

In a 3 qt. casserole dish or other microwave-safe bowl, melt ¼ cup of butter. Add one package of marshmallows of your choice (regular or minis work fine) and stir so that marshmallows are coated in butter. Return to the oven and microwave until marshmallows are puffy and melted together—2-4 minutes depending on your microwave oven.

Carefully fold in 6 cups of crispy rice cereal.  Mixture will be gooey.  Stir until cereal and marshmallows are evenly combined.  If desired, fold in ½ c. chocolate chips (or more to taste.)  Transfer mixture to cookie sheet.  Dampen your hands so mixture won’t stick and pat evenly onto cookie sheet.  One recipe will fill 1/3 to ½ of a pan depending on how tall you want them. Sprinkle immediately with desired topping.  Press topping gently into squares while still warm.  Repeat process with next flavor. Press 2nd flavor onto cookie sheet next to 1st flavor.  Repeat with 3rd flavor, creating 3 stripes of flavored squares. Cool. Cut into squares.

Mooshy, squooshy, sickeningly-sweet marshmallows bring out the kid in us. So next time you’re at the store, buy a package of your favorite marshmallows, and join your child in old-fashioned marshmallow fun, however you like ‘em best.

-posted by Donna Detweiler, who while blogging today munched a sprinkled crispy square with her coffee. Yum.

We found a gourmet marshmallow review here. They look YUMMY! Think Maple Pecan, and Kona Coffee Crunch. Or even Key Lime Sublime.

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Sep
13

Making Your own Frozen Breakfast Foods

Posted in Bits and Pieces, Recipes, Things to do

I am heartily convinced my oldest son was born addicted to frozen waffles. At 8 1/2 he could eat a toasted waffle for every meal and be a very happy young man. After each plate of waffles he rubs his tummy and says, “Thanks mom. That was delicious”. It is the same plate of waffles he has eaten since he was a little over one year old.

His favorite way to eat waffles is with peanut butter and syrup. My middle child loves french toast, with extra spices in the batter (just like his mama!). My youngest wants pancakes every morning, especially the cinnamon banana variety that I make. They, too, like their breakfast foods with peanut butter and syrup.

As you can imagine, any grocery store would love my business in their frozen food aisle. I make my own frozen breakfast foods, though. Every 2-4 weeks, I whip up a bunch of waffles, pancakes and French Toast that I freeze for a quick, easy and wholesome breakfast.

The great thing about making your own homemade frozen breakfast foods is that you can make them as healthy and as wild as you want. And your children can self-serve, as soon as they can work a toaster!

One of my favorite ingredients is bananas. They naturally sweeten any food and I always have some that have over ripened before they are eaten. They are also affordable, which is great for families on a budget.

Another favorite ingredient is pureed pumpkin. It blends into any breakfast food, even french toast. (It’s always nice to provide a hidden vegetable with breakfast!) You can also never go wrong with sweet spices like cinnamon, nutmeg, ginger and clove. As I like Chai blends, I sometimes add a little cardamom.

You can easily make a huge batch, let them cool completely, and then freeze using Ziploc baggies. If you want to get fancy, you can cut squares of parchment paper to line between each breakfast food prior to placing in the freezer. You can save and reuse the parchment squares, too.

My favorite waffle recipe:
3 ripe bananas
½ can of pureed pumpkin
2 tsp of vanilla
1 T of cinnamon (or my chai spice blend)
1/3 c of Canola Oil (or your favorite cooking oil for baking)
1 c of mini chocolate chips
3 servings worth of your favorite waffle mix (for me it is 6 cups of mix)
½ c of protein powder

Add up to 1 extra cup of water or liquid as needed to get desired consistency
Do not over stir (that makes the waffles gummy)

1)      Blend bananas, pumpkin, vanilla, spices and oil together until smooth. I used a hand masher.
2)      Add waffle mix, protein powder, chocolate chips and water. Stir until it is just mixed together. There may be clumps; that is ok.
3)      Let it rest for 10-20 minutes (helps the gluten to rest, gives fluffier waffles and pancakes).
4)      Pour into a waffle iron, cook until desired crispiness and enjoy!

- posted by Miss Jesikah, who also is addicted to waffles and remembers as a child timing visits to her friend’s house every Saturday morning just in time for waffles. It was such a common occurrence that my friend’s family gave a me waffle iron as a wedding gift with a sweet note to continue Saturday waffles in my family.

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