Monday, September 8, 2008
Church Books
Hey gals! What are your favorite church books for kids? I want to finally start investing in some, both picture and story books? Do you find the best deals at Deseret Book or another place?
Wednesday, June 25, 2008
Thursday, June 12, 2008
A good blog
My sister in law recommended this blog. It has some great tips for planning a menu for a shower or party.
http://the-daily-bite.blogspot.com/search/label/Baby%20Shower
http://the-daily-bite.blogspot.com/search/label/Baby%20Shower
Wednesday, June 4, 2008
Preschool
We're coming back in August, and I'm already fretting about preschool. G is 3 1/2 and will be 4 in December. I'd be interested in doing a joyschool group of 3-5 kids once a week, but I'd like it to be within walking/biking distance (Japan is rubbing off on me). Is anyone else out there interested?
Each mom would take one week a month and teach from around 9-11:30. We could use the joyschool curriculum or make one up ourselves. Anyone interested?
Email me at bekahtanoatgmaildotcom and maybe we can make a group.
Each mom would take one week a month and teach from around 9-11:30. We could use the joyschool curriculum or make one up ourselves. Anyone interested?
Email me at bekahtanoatgmaildotcom and maybe we can make a group.
Monday, May 19, 2008
Microwave Caramel Popcorn
This caramel popcorn won't heat up your house because you don't need a stove or oven!
Ingredients:
3/4 C brown sugar
6 T butter or margarine
3 T corn syrup
1/4 t baking soda
about 8 cups salted popcorn (not buttered)
Put first 3 ingredients in a microwave safe bowl and microwave uncovered for 1-2 min, stirring after 1 min. (until butter is melted). Mix in baking soda until dissolved (it makes the mixture light brown) and then mix in popcorn. Coat evenly with caramel mixture.
Microwave 3* min., stirring every minute. Spread the popcorn out on wax paper, saran wrap, or a lightly greased cookie sheet. Let it cool and then enjoy!
*If you like chewier caramel, only microwave 2 min, stirring after 1 min.
Ingredients:
3/4 C brown sugar
6 T butter or margarine
3 T corn syrup
1/4 t baking soda
about 8 cups salted popcorn (not buttered)
Put first 3 ingredients in a microwave safe bowl and microwave uncovered for 1-2 min, stirring after 1 min. (until butter is melted). Mix in baking soda until dissolved (it makes the mixture light brown) and then mix in popcorn. Coat evenly with caramel mixture.
Microwave 3* min., stirring every minute. Spread the popcorn out on wax paper, saran wrap, or a lightly greased cookie sheet. Let it cool and then enjoy!
*If you like chewier caramel, only microwave 2 min, stirring after 1 min.
Saturday, April 19, 2008
Concert Tickets
My cousin is trying to get rid of a couple of tickets to a KT Tunstall concert for the evening of May 5. She got them for $65 (including fees) but she'll give them to someone for $40. It's at the Wiltern, a beautiful old Art Deco movie palace in LA. We'd probably go, but exams are calling...
Any takers? E-mail me!
Any takers? E-mail me!
Friday, April 18, 2008
Julia's Bread and Honey Butter
This recipe off of Julia's blog looked so good. I'll be trying it soon!
Recipe for Wheat Bread
1 12 oz. can of evaporated milk PLUS skim milk to equal 2 C total of milk
2/3 C water
1 stick of butter, melted and cooled
1/4 C honey
3 1/2 C whole wheat bread flour
3 C white bread flour
1 T plus 1 t of dry active yeast (or 2 packets)
4 t of salt
Dump can of evap. milk, extra skim milk, and water in a microwaveable bowl. Nuke it until it is warm to the touch (not just lukewarm ... let's not be pansies ... it will lose some heat when it hits your mixing bowl). Add to mixer with melted stick of butter. Add honey and yeast. Start mixer on low and add a cup of flour at a time until you get to 5 total. Once the flour is incorporated enough it's not going to fly all over the place, turn the mixer up to 2 or 3 (Kitchen Aid) and beat for 4 minutes. This is to get the gluten content up, and to avoid kneading. I'm lazy. I do this all with the paddle attachment. It should be like cookie dough consistency.
Then sprinkle salt and mix in. You can switch to your bread hook now, if you'd like. Add the rest of flour in cups, just a bit at a time at the end, until the dough pulls from the sides, forms a ball on the hook but it still stuck to the bottom.
Scrape bowl, forming dough into a ball. You can knead it a bit if you want, but I don't. Place in a greased glass bowl and place in a warm oven (about 100 degrees ... I do this by preheating the oven for about 2 minutes and then turning it off while I'm mixing the dough ... I know, I'm coordinated). This is cheating because it will raise in about 1 hour this way.
Once it's doubled, punch down. Then split into two and shape into loaves by rolling the dough from one side to the other, like a long tube. Then tuck in the ends and place in a greased pan. Let that rise until you have a nice hump above the pan, about an inch. Bake at 350 for 40 to 50 minutes.
Oh, and note, you can use regular flour for the whole thing. Or whatever floats your boat.
World's Second Best Honey Butter
1 stick butter
1/2 c honey
1/4 c powdered sugar
1/2 t vanilla
dash of salt
Beat everything together until fluffy. Enjoy liberally on all sorts of mediums, the best being homemade bread.
Recipe for Wheat Bread
1 12 oz. can of evaporated milk PLUS skim milk to equal 2 C total of milk
2/3 C water
1 stick of butter, melted and cooled
1/4 C honey
3 1/2 C whole wheat bread flour
3 C white bread flour
1 T plus 1 t of dry active yeast (or 2 packets)
4 t of salt
Dump can of evap. milk, extra skim milk, and water in a microwaveable bowl. Nuke it until it is warm to the touch (not just lukewarm ... let's not be pansies ... it will lose some heat when it hits your mixing bowl). Add to mixer with melted stick of butter. Add honey and yeast. Start mixer on low and add a cup of flour at a time until you get to 5 total. Once the flour is incorporated enough it's not going to fly all over the place, turn the mixer up to 2 or 3 (Kitchen Aid) and beat for 4 minutes. This is to get the gluten content up, and to avoid kneading. I'm lazy. I do this all with the paddle attachment. It should be like cookie dough consistency.
Then sprinkle salt and mix in. You can switch to your bread hook now, if you'd like. Add the rest of flour in cups, just a bit at a time at the end, until the dough pulls from the sides, forms a ball on the hook but it still stuck to the bottom.
Scrape bowl, forming dough into a ball. You can knead it a bit if you want, but I don't. Place in a greased glass bowl and place in a warm oven (about 100 degrees ... I do this by preheating the oven for about 2 minutes and then turning it off while I'm mixing the dough ... I know, I'm coordinated). This is cheating because it will raise in about 1 hour this way.
Once it's doubled, punch down. Then split into two and shape into loaves by rolling the dough from one side to the other, like a long tube. Then tuck in the ends and place in a greased pan. Let that rise until you have a nice hump above the pan, about an inch. Bake at 350 for 40 to 50 minutes.
Oh, and note, you can use regular flour for the whole thing. Or whatever floats your boat.
World's Second Best Honey Butter
1 stick butter
1/2 c honey
1/4 c powdered sugar
1/2 t vanilla
dash of salt
Beat everything together until fluffy. Enjoy liberally on all sorts of mediums, the best being homemade bread.
Monday, April 14, 2008
Ratatouille
I found a recipe for Ratatouille in my Betty Crocker book, and it made me think of the movie. So, for FHE last week we ate Rataouille while we watched the movie. It's totally vegetarian, so some husbands might appreciate some meat with it; I would suggest a steak or maybe plain grilled chicken. I thought it was plenty filling and satisfying all by itself. Anyway, it was a fun FHE, and I thought I'd put the recipe up.
Ratatouille:
1 med (1.5 lb.) 1/2" cubed eggplant (unpeeled or peeled; I peeled mine)
1 lb. zucchini cut in 1/2" slices
1 med. green bell pepper chopped
1 med onion finely chopped
2 med tomatoes cut into fourths*
1/4 cup olive or veg oil
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic finely chopped*
cook all ingredients in 12" skillet 10-15 min on med heat (until zucchini is tender).
* I actually suggest cutting the tomatoes in 1/2" chunks and adding it 5 min into cooking. I cut mine into eighths and the pieces were still a pretty big mouthful. And I used 2 heaping tsp. minced garlic from a jar, instead of fresh garlic, and sauteed that with the oil 2 min or so before adding everything else.
Ratatouille:
1 med (1.5 lb.) 1/2" cubed eggplant (unpeeled or peeled; I peeled mine)
1 lb. zucchini cut in 1/2" slices
1 med. green bell pepper chopped
1 med onion finely chopped
2 med tomatoes cut into fourths*
1/4 cup olive or veg oil
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic finely chopped*
cook all ingredients in 12" skillet 10-15 min on med heat (until zucchini is tender).
* I actually suggest cutting the tomatoes in 1/2" chunks and adding it 5 min into cooking. I cut mine into eighths and the pieces were still a pretty big mouthful. And I used 2 heaping tsp. minced garlic from a jar, instead of fresh garlic, and sauteed that with the oil 2 min or so before adding everything else.
Monday, January 21, 2008
Jane Austen on PBS
I've posted a discussion on the new Jane Austen movies on Masterpiece Classic on my blog. Stop by if you want to discuss. www.ckanselmo.blogspot.com
Friday, January 18, 2008
Soup Recipes from The Cox
Pureed Carrot Soup with Nutmeg
2 Tbsp butter, extra virgin olive oil, or vegetable oil
1 medium onion, 3 medium shallots, or 1 medium leek(white and light green parts only), chopped
2 Tbsp dry sherry or white wine
1 1/2 pounds (about 8 medium carrots) peeled, halved lengthwise and sliced thin (about 4 cups)
2 cups chicken or vegetable stock
1 tsp salt
ground white pepper
pinch freshly grated nutmeg
1-1 1/4 cups whole milk
2 tsps minced fresh tarragon mint, chive or parsley leaves
1. heat butter or oil in large saucepan over medium-high heat. Add onion; saute until golden (they carmalized the onions), about 5 minutes. Add sherry and carrots; stir-cook until sherry evaporates, about 30 seconds.
2.Add stock, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
3. Ladle carrot mixture into blender. (The Cox used a braun hand mixer type thing and blended it in the pan) Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (soup can be refridgerated for 3 days and reheated just before serving)
4. Ladle soup into bowls and garnish with minced herb and serve immediately.
Variations
Pureed Broccoli soup with basil
Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 2 pounds broccoli, stalks discarded and florets cut into bit-sized pieces to yield 5 cups. Omit nutmeg and cook broccoli until tender, about 10 minutes. Thin with 1/2 to 3/4 cup milk and garnish soup with 2 tbsp minced fresh basil leaves.
Pureed Butternut Squash Soup with Ginger (this is what we sampled on Wed night)
Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 1 medium butternut squash (about 2 1/2 pounds), which has been halved, seeded, peeled and cut into 1/2 inch cubes to yield 5 cups. ( The Cox like to roast the squash first; Coat pieces in oil and lay out on cookie sheet and bake at 400 for 1 hour or until fork tender) Substitute 1 tsp ground ginger for nutmeg and cook squash until tender, about 15 minutes. Thin with 3/4 to 1 cup milk and garnish with minced fresh parsley or chives.
Pureed Cauliflower Soup with Coriander
Follow recipe for Pureed Carrot Soup and Nutmeg, replacing carrots with 1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bit-sized pieces to yield 5 cups. Replace nutmeg with 1 tsp coriander and cook cauliflower until tender, about 12 minutes. Thin with 1/2 to 3/4 cup milk and garnish with minced chives or parsley.
Creamy Potato Soup with Chives
Follow recipe for Pureed Carrot soup with nutmeg, placing carrots with 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 inch dice to yield 4 cups. omit nutmeg and cook potatoes until very tender, about 20 minutes. This with 1 to 1 1/4 cups milk and garnish with minced chives.
*unsweetened coconut milk can be used as a milk substitute if you want.
We only tried the butternut squash one, which was really good.
2 Tbsp butter, extra virgin olive oil, or vegetable oil
1 medium onion, 3 medium shallots, or 1 medium leek(white and light green parts only), chopped
2 Tbsp dry sherry or white wine
1 1/2 pounds (about 8 medium carrots) peeled, halved lengthwise and sliced thin (about 4 cups)
2 cups chicken or vegetable stock
1 tsp salt
ground white pepper
pinch freshly grated nutmeg
1-1 1/4 cups whole milk
2 tsps minced fresh tarragon mint, chive or parsley leaves
1. heat butter or oil in large saucepan over medium-high heat. Add onion; saute until golden (they carmalized the onions), about 5 minutes. Add sherry and carrots; stir-cook until sherry evaporates, about 30 seconds.
2.Add stock, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
3. Ladle carrot mixture into blender. (The Cox used a braun hand mixer type thing and blended it in the pan) Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (soup can be refridgerated for 3 days and reheated just before serving)
4. Ladle soup into bowls and garnish with minced herb and serve immediately.
Variations
Pureed Broccoli soup with basil
Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 2 pounds broccoli, stalks discarded and florets cut into bit-sized pieces to yield 5 cups. Omit nutmeg and cook broccoli until tender, about 10 minutes. Thin with 1/2 to 3/4 cup milk and garnish soup with 2 tbsp minced fresh basil leaves.
Pureed Butternut Squash Soup with Ginger (this is what we sampled on Wed night)
Follow recipe for Pureed Carrot Soup with Nutmeg, replacing carrots with 1 medium butternut squash (about 2 1/2 pounds), which has been halved, seeded, peeled and cut into 1/2 inch cubes to yield 5 cups. ( The Cox like to roast the squash first; Coat pieces in oil and lay out on cookie sheet and bake at 400 for 1 hour or until fork tender) Substitute 1 tsp ground ginger for nutmeg and cook squash until tender, about 15 minutes. Thin with 3/4 to 1 cup milk and garnish with minced fresh parsley or chives.
Pureed Cauliflower Soup with Coriander
Follow recipe for Pureed Carrot Soup and Nutmeg, replacing carrots with 1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bit-sized pieces to yield 5 cups. Replace nutmeg with 1 tsp coriander and cook cauliflower until tender, about 12 minutes. Thin with 1/2 to 3/4 cup milk and garnish with minced chives or parsley.
Creamy Potato Soup with Chives
Follow recipe for Pureed Carrot soup with nutmeg, placing carrots with 2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 inch dice to yield 4 cups. omit nutmeg and cook potatoes until very tender, about 20 minutes. This with 1 to 1 1/4 cups milk and garnish with minced chives.
*unsweetened coconut milk can be used as a milk substitute if you want.
We only tried the butternut squash one, which was really good.
Thursday, January 17, 2008
Cox's Cooking Tips
lists of things that you should always have on hand in the kitchen
Pantry:
Canned diced tomatoes
Tomato sauce
tomato Paste
Canned Chicken, beef and vegetable broth
Jarred Marinara Sauce
Creamed Soups (chicken, mushroom, celery)
bullion cubes
pasta- a variety of shapes
Pice
Tuna fish (other canned meat such as chicken)
Onions
Garlic
Vegetable oil
Extra Virgin Oil
Balsamic Vinegar
Dried herbs (leaves)-basil, thyme, rosemary, oregano, dill, herbs de provence, red pepper flakes
Dried spices- cinnamon, nutmeg, ginger
vanilla
kosher salt
black peppercorn
Fridge:
Fresh herbs- basil, thyme, rosemary, parsley
mixed greens
butter
soy sauce
eggs
cheese
lemon
Freezer:
Ground beef and/or turkey (1 lb segments)
Chicken breasts
store bought pie crusts
bag of mixed berries
mixed vegetables
nuts
grated cheese
bread
tips that we learned last night at the Enrichment Mtg.
Fresh lemon juice: squeeze lemon juice into ice cube trays in desired amount and freeze, then dump frozen cubes into a ziploc and keep in freezer. Remove as needed.
Only need 1 TBSP of Tomato Paste: Instead of wasting the rest of can; drop paste in 1 TBSP droplets onto make shift foil like pan and freeze. Once frozen, dump into a ziploc and keep in freezer. Remove as needed.
When freezing ground beef, flatten the 1 lb segment in ziploc bag so it lays flat. This makes it easier to defrost and stack in the freezer.
Pantry:
Canned diced tomatoes
Tomato sauce
tomato Paste
Canned Chicken, beef and vegetable broth
Jarred Marinara Sauce
Creamed Soups (chicken, mushroom, celery)
bullion cubes
pasta- a variety of shapes
Pice
Tuna fish (other canned meat such as chicken)
Onions
Garlic
Vegetable oil
Extra Virgin Oil
Balsamic Vinegar
Dried herbs (leaves)-basil, thyme, rosemary, oregano, dill, herbs de provence, red pepper flakes
Dried spices- cinnamon, nutmeg, ginger
vanilla
kosher salt
black peppercorn
Fridge:
Fresh herbs- basil, thyme, rosemary, parsley
mixed greens
butter
soy sauce
eggs
cheese
lemon
Freezer:
Ground beef and/or turkey (1 lb segments)
Chicken breasts
store bought pie crusts
bag of mixed berries
mixed vegetables
nuts
grated cheese
bread
tips that we learned last night at the Enrichment Mtg.
Fresh lemon juice: squeeze lemon juice into ice cube trays in desired amount and freeze, then dump frozen cubes into a ziploc and keep in freezer. Remove as needed.
Only need 1 TBSP of Tomato Paste: Instead of wasting the rest of can; drop paste in 1 TBSP droplets onto make shift foil like pan and freeze. Once frozen, dump into a ziploc and keep in freezer. Remove as needed.
When freezing ground beef, flatten the 1 lb segment in ziploc bag so it lays flat. This makes it easier to defrost and stack in the freezer.
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