Photo from the archives.  One of my BIL’s creations.  Are you one of the lucky ones that have had the priviledge of tasting Samy’s food?  If not, sorry for the tease.  He not only prepares his food so creatively but the taste…..well, TO DIE FOR!

I think this one was layers of fluke and salmon.  Maybe a hint of red onion and some type of yummy olive oil drizzle.  Sunflower seeds to top it off.  Oh, how I miss eating sushi.  Only about another year left of nursing and then I will INDULGE again.

Check out some of Samy’s other creations here and here.

Another Grandma favorite that I remember growing up:

Eggy on a Raft

Butter bread (I used whole wheat).  Toast on one side in a frying pan till a little brown.

Take out and pinch/cut out a hole in the center (pop that part into your mouth)

Crack egg carefully into the hole

Cover and cook on low till your egg is perfectly runny but cooked (I sound like Martha Stewart LOL)

Like this (if you are wondering where the other one went….I ate it)

Served this with a side of strawberries

Let them dig in

and give you that cheesy-yummy smile that you just love!

My little Monsta LOVES to bake. One of his favorites is banana bread. We have made it many times together and he is pretty much an expert at this point. He tells me to get him his apron and lists the ingredients for me. He sits himself at the table and we begin. It isn’t as messy as it used to be. He is a lot more careful when pouring dumping the stuff in the bowl.  Usually, I get lots of “I love you Mommy” and “You’re the best Mommy in the whole world” and hugs during the whole process.  I think he thinks that the more compliments he gives, the more bread he will get to eat.  I love every second of it no matter what his scheming plan is.  Baking brings the family closer in so many ways.  I’m not even a big baker either.  You all know that I prefer to cook but every once in awhile I get the urge.  Take a look at how happy everyone is. 

Could you pass this up?

Daddy getting in on the action.

I’ve been working on a 2009 video that will be done shortly and I’ve been avoiding posting because I wanted that to be the first post of the new year but…….

I’ve been so busy that it had to take the back seat. So, I offer you…..

PEAS!

They are good. They are green. My boy asked for them. He ate them by the tablespoon full. You got em.
Front and center:

Trying to get THE shot so here is another:

I’ve got a bunch more but will spare you.

Happy 2010 everyone!

Leave it to Grandma to come over with a bag full of cream puffs for Ben. For those of you who know me, that doesn’t usually fly around here. I have been really good though. I understand that Grandparents have certain rights. Spoiling is one of them. But a BAG? Just for Ben? Given to him when she walks in the door, BEFORE dinner? Come on Mom!

The Monsta was lucky that he ate his entire meal. I think he was imagining the puff during every bite. Well, the time came….

for dessert:

He examined it, smelled it, lifted it up slowly and took a bite….

When his teeth sunk into it, it was pure ecstasy in his eyes…

The rest is history!

One of my Flickr contacts posted a picture of a bread that she had made.  She also included the link to the video on how to do it.  I watched and was amazed at how easy it seemed.  Could it be possible?  I tried it because I had all four ingredients in the house and I had nothing to lose.  It took me five minutes, that’s right, 5 minutes to prepare the dough.  Then it sits for at least 12 hours.  The next day it took me another five minutes, that’s right, 5 minutes to get it ready for the oven.  It baked for about 45 minutes and then I looked at it.  Holy Mackeral – REAL bread.  It probably didn’t taste too good, let me try it…..HOLY, IT TASTES AWESOME.   You have got to try this.  I already made 2 loaves this week.  The second one even better than the first.  I’m psyched over the simplicity and the deliciousness. 

No-knead bread

3 cups All purpose flour

1/4 tsp. instant yeast

1 tsp. and 1/4 salt

1 and 1/2 cups warm water

Combine dry ingredients and then add the water.  Stir it with your hands just till it comes together.  Cover with damp cloth and let it sit for 12-19 hours. 

The dough should be loose and stringy.  Lay a dishcloth down and dust it with something.  (I used corn meal).  You can use flour or wheat bran.  Experiment.  Transfer the dough onto cloth and fold it (you will see what I mean when you watch the clip).  Dust the top with more of whatever you used.  I put sesame seeds and sea salt on top of mine.

Oven is really hot at 500 degrees and the cast iron pot is in there.  Plop dough into HOT pot and cover for 30 minutes.  Then uncover for another 15-20 minutes.  You won’t believe how good this is. 

Enjoy!

Outtake:

THE VIDEO

Yesterday was the perfect day to make banana bread with my boy.  We had a bunch of over-ripe bananas that all three of us were not into eating and it has been on my mind for days.  Ben makes the best helper ever.  He loves to pour and stir and enjoys watching the process.  I will add here that I think it is WAY important to have the little ones help with this kind of stuff.  They feel necessary and love seeing that what they have done turns into something grand (and tasty).  Not to mention that that time spent with your child is priceless. 

Ok, so anyways, I thought I would share the recipe with you.  If the bananas sitting on your counter are getting brown spots, then I suggest you take out a stick of butter right now and let it get to room temperature.

Banana Bread

1 stick butter (room temp)
1 cup sugar
2 eggs
1 1/2 c. all purpose flour
1 t. baking soda
1 t. salt
1 c. mashed ripe bananas (approx 2 1/2)
1/2 c. sour cream
1 t. vanilla extract
1/2 c. chopped pecans/walnuts

Before you start – Preheat oven to 350 and grease loaf pan.

Cream together butter and sugar until light and fluffy.

Add eggs – beating well.

Sift the dry ingredients together and combine with butter mixture.  Blend well.

Add mashed bananas,

sour cream and vanilla and stir well.

Stir in nuts

and pour into loaf pan

Bake for 1 hour – Turn out onto rack and cool. (we ate it right out of oven – yummmm)

Do you have a favorite recipe that you love making with your kids?  Please share.

Went to the Long Island Children’s Museum yesterday with my friend Emily and her son.  First time being there but definitely not the last.  We all had such a great time.   This wall is outside the museum and I thought Ben looked supa cool in his hoodie (hehe).  I have lots more photos but don’t have the time to post now.  I need to research Long Island Restaurant week now.  It crept up on us and we never miss it.  (That’s right Joe…another date night!)  Check out the link and go treat yourself.

Every once in a while I feel the need to share something simple and delicious.  I think it was two years ago that my cousin-in-law Melinda’s Mother gave me a cookbook for Christmas.  It is called, “The three ingredient cookbook” written by Jenny White.  I have to admit that I didn’t open it for over a year.  (sorry Dorothy)  After all that time, I really forgot that I even had it.  I pulled it off my shelf in desperation one night hoping that it would hold the answer to my dinner problem.  The problem being that there was no dinner.  Lo and behold it did!  As a matter of fact it has a lot of great ideas.  Here is the recipe that I used.  I picked this one because I had a ton of tomatoes from my garden and I didn’t want them to go to waste. 

8 Large ripe tomatoes
Pasta
Goat Cheese
There are your 3 ingredients……BUT this recipe is just screaming for some garlic!

Preheat oven to 375.  Place the tomatoes and garlic in a roasting pan and drizzle with olive oil.  Season well with salt and pepper.  Roast till soft and slightly charred.

Meanwhile, cook  your pasta.  Don’t forget to salt your water.

Slice up the cheese.  It will totally crumble but it doesn’t matter.

Roughly smash the roasted tomatoes.

Add pasta and gently stir in the cheese.

Enjoy!

It’s easy, fattening and DELICIOUS!

Japanese Fried Spaghetti

1 lb. spaghetti (I like to mix regular and whole wheat)

1 lb. bacon diced and fried

Remove bacon from pan and leave 1/2 the oil.

Brown 2 cloves garlic

Add 2 Tbl. chives

Throw in One head of Cabbage (diced)

Stir Fry with garlic and chives until it is well coated and getting soft and brown.

Add in slightly undercooked spaghetti to pan (deep wok or something works best)

Let it get a little toasty and then add

4 Tbls. soy sauce (I use low sodium)

When everything looks good enough to eat, add bacon back in and a little fresh parsley.

Enjoy!

(Norine – let me know how it turns out)

: )