More often than not, if you come to our house while we're making dinner, you'll hear either the entire soundtrack from the movie Once, or you'll hear this song in the middle of our own very special compilation of music we like to call "Rockin' Love Songs." It's one of our favorite songs from one of our favorite soundtracks to one of our favorite movies. Enjoy.
Oh, and if you haven't seen Once yet....well, um...you should.
Friday, March 05, 2010
Wednesday, March 03, 2010
Edamame "Hummus"
Ok, ok, I'm not so uninformed to think that hummus made without chickpeas is still truly hummus (the word "hummus," after all, does mean "chickpea"), but bear with me. This stuff rocks. And its taste and texture is quite a bit like true hummus. It could be described as an imposter hummus. But its lively green color and slight Asian accent give it away, while at the same time seducing you into not even caring. It's hummus...sort of, and close enough. But hummus on a whole new level. Hummus after traveling the world -- a wiser, more chic, and sophisticated version of its true counterpart. A party animal reborn.
And I'm in love.
We were introduced just last weekend by my good friend Cary, who, always the perfect hostess, welcomed our presence to her Indianapolis home with a wonderful appetizer of grapes, crackers, chips, and....yes....edamame hummus. There was a spark of instant attraction, and soon, I couldn't get enough. Even after the fabulous meal of baked salmon, Israeli couscous, and steamed asparagus was over, I found myself wanting to strike up another "conversation" with my new acquaintance. So I had it for dessert. And thus began my new fling.
The dip Cary served was from Trader Joe's, but since South Bend isn't cool enough for stores like TJ's and Whole Foods, I'm "forced" to make my own. (Oh darn.) After perusing various recipes on the Internet, I formed what I thought might be a good version and tried it out. It was a teensy bit time consuming -- one is required to boil whole edamame shells, rinse them, shell them, then remove the skins from the bright green beans -- but totally doable, and even more fun with some funky music in the background to keep one company (I'm a big fan of Relevant.fm lately).
Then you just follow steps that are eerily similar to traditional hummus, and wham! You've got edamame hummus. Enjoy. 
Here's the basic recipe of what I did for my first try:
Ingredients:
1 16-oz bag frozen edamame
1 T. lemon juice
1 minced garlic clove
1/2 c. water or broth
2 T. sesame seeds (or 1.5 T. tahini)
2 T. olive oil
1 tsp. sesame seed oil
salt and pepper to taste
Directions:
Cook the edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans and remove the skins. Puree the shelled/skinned edamame in a food processor with the lemon juice, garlic, water, and sesame seeds. Puree to a fine consistency, then gradually add the oil while processing (to emulsify the mixture). Use more liquid to thin the dip to desired consistency. Serve with chips, veggies, or flatbread, garnished with sesame seeds.
And I'm in love.
We were introduced just last weekend by my good friend Cary, who, always the perfect hostess, welcomed our presence to her Indianapolis home with a wonderful appetizer of grapes, crackers, chips, and....yes....edamame hummus. There was a spark of instant attraction, and soon, I couldn't get enough. Even after the fabulous meal of baked salmon, Israeli couscous, and steamed asparagus was over, I found myself wanting to strike up another "conversation" with my new acquaintance. So I had it for dessert. And thus began my new fling.
The dip Cary served was from Trader Joe's, but since South Bend isn't cool enough for stores like TJ's and Whole Foods, I'm "forced" to make my own. (Oh darn.) After perusing various recipes on the Internet, I formed what I thought might be a good version and tried it out. It was a teensy bit time consuming -- one is required to boil whole edamame shells, rinse them, shell them, then remove the skins from the bright green beans -- but totally doable, and even more fun with some funky music in the background to keep one company (I'm a big fan of Relevant.fm lately).
Then you just follow steps that are eerily similar to traditional hummus, and wham! You've got edamame hummus. Enjoy. 
Here's the basic recipe of what I did for my first try: Ingredients:
1 16-oz bag frozen edamame
1 T. lemon juice
1 minced garlic clove
1/2 c. water or broth
2 T. sesame seeds (or 1.5 T. tahini)
2 T. olive oil
1 tsp. sesame seed oil
salt and pepper to taste
Directions:
Cook the edamame in their pods as directed on the package, then rinse the pods to cool them. Shell the soybeans and remove the skins. Puree the shelled/skinned edamame in a food processor with the lemon juice, garlic, water, and sesame seeds. Puree to a fine consistency, then gradually add the oil while processing (to emulsify the mixture). Use more liquid to thin the dip to desired consistency. Serve with chips, veggies, or flatbread, garnished with sesame seeds.
Tuesday, March 02, 2010
Quadragesima: The Long 40 Days of Spring
Right now, we're on Day 12 of the 40-day journey known as Lent. Growing up, all I knew about Lent was that my middle-school friend Jessica wasn't allowed to eat meat on Friday, but I really had no clue why. Over the past five years or so, Eric and I have learned a bit more, and have even started practicing the tradition, thanks to our current church, which observes the traditional liturgical calendar.
For those of you who don't know, Lent is a 40-day season (not including Sundays) before Easter, during which we take time to recognize our sinfulness and our need for God's mercy. Traditionally, this is done through prayer, fasting, and giving of alms; however, today's observations often include both a "giving up" of something not sinful and a "taking on" of something beneficial. The whole party is kicked off by Ash Wednesday, a day where the symbolisms of ash
(death, mourning, a reminder that we are dust) are worn on our foreheads in the shape of a cross. One key component to observing Lent is that of community support - it's not meant to be done alone and in secret, especially if the actions one is giving up and taking on are difficult. The need for encouragement and motivation from other believers is a huge part of recognizing our insufficiencies and learning to rely on Christ's power in our lives. From Ash Wednesday on, we're in this thing together.
We've found that by practicing Lent, Easter is all the more exciting and appreciated. Internalizing the fact that Christ died for the very sins that weigh us down and separate us from Him makes Good Friday all the more powerful. And after spending 7 and 1/2 weeks being reminded of our sin, the joyous celebration of Easter is that much more meaningful and breathtaking, inciting even greater gratitude.
This year for Lent, our family is giving up watching TV while we eat and taking on doing family devotions at both breakfast and dinner each day. So technically, we're "fasting" from sitting in front of the TV during mealtimes and incorporating prayer into our lives in a greater capacity. So far, it's been really nice. There have been evenings where we're feeling kind of tired and just want to plop down on the couch while eating dinner, but choosing to sit at the table together and read from God's Word has been so enriching and unifying. Hopefully, we're forming better habits that will help to stabilize our family in the future.
What is your background with Lent? If you're observing it this year, what are you doing and how are you being held accountable?
* Fun fact: Quadragesima is Latin for "the fortieth day," and is one traditional name for Lent, while "lent" is derived from the German for "spring" and "long"...because the days get longer in the spring.
For those of you who don't know, Lent is a 40-day season (not including Sundays) before Easter, during which we take time to recognize our sinfulness and our need for God's mercy. Traditionally, this is done through prayer, fasting, and giving of alms; however, today's observations often include both a "giving up" of something not sinful and a "taking on" of something beneficial. The whole party is kicked off by Ash Wednesday, a day where the symbolisms of ash
(death, mourning, a reminder that we are dust) are worn on our foreheads in the shape of a cross. One key component to observing Lent is that of community support - it's not meant to be done alone and in secret, especially if the actions one is giving up and taking on are difficult. The need for encouragement and motivation from other believers is a huge part of recognizing our insufficiencies and learning to rely on Christ's power in our lives. From Ash Wednesday on, we're in this thing together.We've found that by practicing Lent, Easter is all the more exciting and appreciated. Internalizing the fact that Christ died for the very sins that weigh us down and separate us from Him makes Good Friday all the more powerful. And after spending 7 and 1/2 weeks being reminded of our sin, the joyous celebration of Easter is that much more meaningful and breathtaking, inciting even greater gratitude.
This year for Lent, our family is giving up watching TV while we eat and taking on doing family devotions at both breakfast and dinner each day. So technically, we're "fasting" from sitting in front of the TV during mealtimes and incorporating prayer into our lives in a greater capacity. So far, it's been really nice. There have been evenings where we're feeling kind of tired and just want to plop down on the couch while eating dinner, but choosing to sit at the table together and read from God's Word has been so enriching and unifying. Hopefully, we're forming better habits that will help to stabilize our family in the future.
What is your background with Lent? If you're observing it this year, what are you doing and how are you being held accountable?
* Fun fact: Quadragesima is Latin for "the fortieth day," and is one traditional name for Lent, while "lent" is derived from the German for "spring" and "long"...because the days get longer in the spring.
Friday, February 26, 2010
Oglesbee Odes
Since music informs a lot of our thoughts, attitudes, and beliefs, I thought we might share with ya'll what we listen to by posting a song every Friday for the next few weeks. We'll see how it goes.
This first song is in honor this season of Lent. It reminds us of our need for God's mercy and calls us to recognize His sovereignty. This particular arrangement is performed by Jars of Clay on their album, "Redemption Songs," and is my favorite, with the version done by our church's worship band at a close second...but you have to come to SBCRC to hear that.
This first song is in honor this season of Lent. It reminds us of our need for God's mercy and calls us to recognize His sovereignty. This particular arrangement is performed by Jars of Clay on their album, "Redemption Songs," and is my favorite, with the version done by our church's worship band at a close second...but you have to come to SBCRC to hear that.
Thursday, February 25, 2010
Free as a Bird
Ian's favorite pastime during these cold, snowy days is building a "nest." At least once a day, he grabs all the pillows and blankets he can find, puts them in a circle, then positions his stuffed animals around the nest. He feeds them, puts them to sleep, scolds them for performing various acts of defiance or rudeness, and sometimes lays down on one of the pillows himself....for about two seconds. Then he bounds up and begins his directing and building all over again. It really is cute and keeps him busy for sometimes up to an hour. Imaginative play is the best...and the most freeing!
Wednesday, February 24, 2010
Roast Chicken, Coq-au-Vin-Style
A couple of months ago, I came across a recipe for Coq au Vin, a meal of chicken stewed with wine, carrots, and mushrooms. I tried it one evening and loved the outcome...but wasn't a big fan of how long it took or how complicated it was. It was a dance of adding and removing ingredients, using both the stovetop and the oven back and forth -- in short, a little more complicated than I typically look for on a weekday evening when I'm cooking with kids underfoot.
Enter this week, when I'm running out of my supply of chicken broth in the freezer, and thus, need to roast a whole chicken soon so I have said chicken broth for a soup I'm planning to make later in the week. I have a nice, but inexpensive, bottle of merlot sitting on my counter, just waiting to be used in some capacity; a bag of carrots and a box of mushrooms in my fridge; and some leftover thyme from a meal last week. Hmm....what delicious meal can incorporate all those ingredients, be made on an early weeknight, while still providing me with a chicken carcass with which to make broth? Meet one of my new creations: Coq au Vin, the easy way.
Ok, so the picture doesn't do it justice, 1) because I didn't set up the plate well, and 2) because my camera stinks. But the idea is that it was delicious. So delicious, Eric was raving about it the next day and none of us minded eating the leftovers for a second night. I served it with steamed wehani (an incredibly fragrant dark brown rice that I got on clearance at Kroger a while back) and roasted broccoli. As an added bonus, the chicken broth that was made from the carcass is probably the best broth I've ever made. I seriously can't wait to cook with it.
So here's a rough estimation of what I did to make this "keeper" dish:
Ingredients:
6 slices bacon, chopped
1 whole chicken, rinsed and patted dry
kosher salt and freshly ground black pepper
1 T. olive oil
1 yellow onion, sliced
6-8 carrots, cut diagonally into 2"-pieces
8 oz. baby bella mushrooms, quartered
5-6 fresh thyme sprigs
2 cloves garlic, pressed
2 T. brandy or Cognac
1 c. dry red wine
1 T. cornstarch
Directions:
Preheat oven to 400F. In a skillet, fry the bacon until slightly crispy. Drain on paper towels and set aside. Sprinkle the whole chicken with salt and pepper and place a few carrots, onions, mushrooms, and thyme inside the cavity. Heat the oil in a roasting pan or Dutch oven over med-high heat. Add the pressed garlic, followed by the chicken. Brown each side of the chicken for 2-4 minutes, or until slightly brown in spots. Carefully add the brandy/Cognac and the wine to the pan and allow the alcohol to cook off for a minute or two. Add the bacon to the roasting pan, sprinkling it on top of and around the chicken. Add the onions in a layer around the chicken, followed by the carrots, the mushrooms, and then the thyme sprigs. Cover and place in the oven; roast for about an hour, or until the innermost parts register at 165F. Remove from oven, throw away the thyme sprigs and remove the carrots, mushrooms, onions, and bacon to a separate bowl, using a slotted spoon. With a basting bulb, remove all the liquid from around the chicken and put it in a small saucepan. Add the cornstarch (making a paste with a small amount of the broth first), and heat the liquid until it thickens to a gravy. Place the chicken on a large plate and serve with the vegetable and the gravy.
Enter this week, when I'm running out of my supply of chicken broth in the freezer, and thus, need to roast a whole chicken soon so I have said chicken broth for a soup I'm planning to make later in the week. I have a nice, but inexpensive, bottle of merlot sitting on my counter, just waiting to be used in some capacity; a bag of carrots and a box of mushrooms in my fridge; and some leftover thyme from a meal last week. Hmm....what delicious meal can incorporate all those ingredients, be made on an early weeknight, while still providing me with a chicken carcass with which to make broth? Meet one of my new creations: Coq au Vin, the easy way.
Ok, so the picture doesn't do it justice, 1) because I didn't set up the plate well, and 2) because my camera stinks. But the idea is that it was delicious. So delicious, Eric was raving about it the next day and none of us minded eating the leftovers for a second night. I served it with steamed wehani (an incredibly fragrant dark brown rice that I got on clearance at Kroger a while back) and roasted broccoli. As an added bonus, the chicken broth that was made from the carcass is probably the best broth I've ever made. I seriously can't wait to cook with it. So here's a rough estimation of what I did to make this "keeper" dish:
Ingredients:
6 slices bacon, chopped
1 whole chicken, rinsed and patted dry
kosher salt and freshly ground black pepper
1 T. olive oil
1 yellow onion, sliced
6-8 carrots, cut diagonally into 2"-pieces
8 oz. baby bella mushrooms, quartered
5-6 fresh thyme sprigs
2 cloves garlic, pressed
2 T. brandy or Cognac
1 c. dry red wine
1 T. cornstarch
Directions:
Preheat oven to 400F. In a skillet, fry the bacon until slightly crispy. Drain on paper towels and set aside. Sprinkle the whole chicken with salt and pepper and place a few carrots, onions, mushrooms, and thyme inside the cavity. Heat the oil in a roasting pan or Dutch oven over med-high heat. Add the pressed garlic, followed by the chicken. Brown each side of the chicken for 2-4 minutes, or until slightly brown in spots. Carefully add the brandy/Cognac and the wine to the pan and allow the alcohol to cook off for a minute or two. Add the bacon to the roasting pan, sprinkling it on top of and around the chicken. Add the onions in a layer around the chicken, followed by the carrots, the mushrooms, and then the thyme sprigs. Cover and place in the oven; roast for about an hour, or until the innermost parts register at 165F. Remove from oven, throw away the thyme sprigs and remove the carrots, mushrooms, onions, and bacon to a separate bowl, using a slotted spoon. With a basting bulb, remove all the liquid from around the chicken and put it in a small saucepan. Add the cornstarch (making a paste with a small amount of the broth first), and heat the liquid until it thickens to a gravy. Place the chicken on a large plate and serve with the vegetable and the gravy.
Tuesday, February 16, 2010
The Wonders of Vinegar
In my post on homemade laundry detergent, I alluded to the fact that I love vinegar.....Or maybe I said it outright. I think my actual words were "love affair," and that's not far off. I use the stuff daily for a myriad of tasks around the house.Why? Well, for you penny-pinchers out there, it saves you from buying all sorts of fancy (read: expensive) cleaning products for your house. At about 2 bucks for a 32-ounce bottle, you can't beat its price. For the tree-huggers, it's a completely safe, non-toxic product that can be bought in bulk at most grocery stores, and is even edible, so you don't have to worry about your kids accidentally ingesting small amounts of it. It's the best of both worlds!
And the sheer number of tasks it can perform are staggering: From drawing venum out of jellyfish stings to soothing a sore throat, or from cleaning out your teapot to getting that kitty pee smell out of your carpet, this product is a serious workhorse. It may smell funny (and that's what warded me off for quite awhile), but the beautiful thing about it is that it dries odorless, which is actually the perfect type of clean. Score!
So, a brief rundown of ways my friend Vinegar is commonly used in our house:
- in place of rinse aid in the dishwasher
- to clean my coffee maker and carafe (run 1 c. water and 1/4 c. vinegar through the brewer, then run 1 c. fresh water through again)
- to inhibit the growth of mold in the seals on my fridge (rub a sponge dampened with vinegar on the seals and let dry)
- in a solution as a multipurpose cleaner (fill a spray bottle with 1 tsp. borax, 1/2 tsp. baking soda, 2 tsp. vinegar, 1/4 tsp. dish soap, and 2 c. hot water). This can be used on pretty much any surface.
- as a window cleaner (fill a spray bottle 1/2 full with vinegar, then fill with water). For an added "green" bonus, use an old cloth diaper to wipe dry rather than paper towels!
- as a fruit fly catcher (put 1 cup vinegar in a bowl with a small piece of fruit, cover with plastic wrap, poke a bunch of small holes in the wrap, and let sit on your counter. The bugs will get in to drink up the fruity vinegar, but won't know how to get out!)
- to eliminate odors from clothes in the laundry (in place of fabric softener, I sprinkle some baking soda in the wash and put vinegar in the fabric softener well -- my clothes come out fresh and soft). For you cloth diaper users out there, this was my standard practice for washing them. The vinegar and baking soda work together to remove soap residue, odors, and stains without breaking down the fabric like bleach does.
- as a pre-treating stain remover from clothes (either spray the offending spot with vinegar or soak the garment for 10-15 minutes in a bucket with a vinegar-water solution)
- as a substitute for buttermilk (stir vinegar into milk at a ratio of 1:16, or 1 tablespoon per cup, and let stand a few minutes)
- in homemade vinaigrette dressings (at a ratio of 3:1 oil to vinegar, mix the two together with salt, pepper, and herbs and spices of your choice)
Are you now ready to go out and spend a mere two Washingtons on a big jug of environmentally-friendly vinegar? Have you found any interesting ways to use vinegar in your house that I haven't mentioned?
Both my life and this post were made easier by Heinz's book Over 10o Helpful Household Hints for Vinegar by Christine Halvorson, published by Publications International, Ltd in 2008. It was a very thoughtful gift from my Grandma DJ at Christmas a couple of years ago. Thanks, Grandma!
Monday, February 15, 2010
Outside Looking In
This kid loves his play time in the snow. Almost every afternoon, he goes out with a toy or two and putzes around the backyard (thank goodness for fences!) and plays in the snow. Sometimes he's out there an entire hour while I'm making dinner, but usually he gets cold after 20 minutes or so and comes in for some hot chocolate. With cinnamon, of course.
Friday, February 12, 2010
Simple Recipe Collection
About seven years ago, my recipes were kept in a file folder which was jammed-packed with recipes I'd both tried and not tried, all mixed together in a messy pile of barely-tapped potential. When I would go to look for a recipe I had in mind, I spent most of my time shuffling through the debris, muttering to myself, "I know it's here somewhere...." For those of you who know me, it's shocking, I know. But that was my cooking life for the first two years of our marriage. Until.....one day, I had an epiphany that literally changed my life: Why not type out any recipe I know I'll use again on a 4x6" note card and keep them in a photo album, organized by category? And thus was born the document that my husband puts on his list of things for which he'd run into a burning building to save: my recipe book.
Meet one of my best friends:
This baby makes my life infinitely easier and is really not that hard to keep up. Not only can I quickly and easily find any recipe I'm looking for, but it also makes menu planning much more simple because I can just flip through the categories to get some ideas of things I'm already confident I can make well.
As you can see, I used file folder tabs to delineate the categories, plain white 4x6" notecards to print the recipes out on, and a refillable 3-ring photo album to put them all in. Easy peasy.
And this week marked an important event in the life of my recipe book. Because my collection is growing so large, I was running out of room to put new pages in the book. Hence, Book #2 came into being. 
And now my recipes have breathing room. Ahhhhhh......
So, how do you organize your recipes? Do you have a box that you keep them all in? A binder? A computer file? Nothing at all? Where do you go when you want to access a tried-and-true recipe that you've made before?
Meet one of my best friends:
This baby makes my life infinitely easier and is really not that hard to keep up. Not only can I quickly and easily find any recipe I'm looking for, but it also makes menu planning much more simple because I can just flip through the categories to get some ideas of things I'm already confident I can make well.As you can see, I used file folder tabs to delineate the categories, plain white 4x6" notecards to print the recipes out on, and a refillable 3-ring photo album to put them all in. Easy peasy.
And this week marked an important event in the life of my recipe book. Because my collection is growing so large, I was running out of room to put new pages in the book. Hence, Book #2 came into being. 
And now my recipes have breathing room. Ahhhhhh......So, how do you organize your recipes? Do you have a box that you keep them all in? A binder? A computer file? Nothing at all? Where do you go when you want to access a tried-and-true recipe that you've made before?
Tuesday, January 12, 2010
The Long-Awaited Granola Recipe
Because my family is attempting to eat healthfully, have some variety, and stay on a budget, breakfast is sometimes the hardest meal of the day for me to shop for. I make our own bread, but I really try to limit our consumption to one loaf per week, so toast is ideally only an option on two or three days out of seven. On Saturdays, I often make pancakes, but I don't have time for that the other six days of the week. Oatmeal, while cheap, gets kind of old and boring after a while. Sure, there are your inexpensive, processed cereals, but what kind of nutrition are we really getting from those? And what about all those wasted cardboard boxes and plastic linings to deal with? Enter homemade granola: a thrifty, health- and earth-conscious homemaker's best friend. I started making granola about six months ago, and I've gotta tell ya, there aren't many things that I make that are more filling, more nutritious, more economical, and more tasty than this homemade cereal, inspired by Mother Nature.
So, for my first post of the year, in honor of finishing things I started last year but never got to, I'm going to make good on a promise that I made to several of you months ago. Behold, The Granola Recipe:
Ingredients (amounts are approximates):
*For a cereal with a lower glycemic index, use agave syrup instead of honey and maple syrup
Directions:
If you end up really liking this granola, try out some of these other recipes (all of which influenced my current recipe):
Homemade Granola from The Kitchen Sink Recipes
Tropical Granola from Annie's Eats
Granola Bars from Alton Brown on the Food Network
Homemade Granola from Joy of Baking
So, for my first post of the year, in honor of finishing things I started last year but never got to, I'm going to make good on a promise that I made to several of you months ago. Behold, The Granola Recipe:
3 1/2 c. rolled oats
1/2 c. coconut flakes, unsweetened
3 T. ground flaxseeds
3 T. sesame seeds
1/4 c. sunflower or pumpkin seeds
1/2 c. mixed nuts, chopped
2 tsp. cinnamon
1 tsp. sea salt (or less if your nuts are already salted)
1/3 c. honey*
1 T. pure maple syrup*
1/4 c. canola oil
2 tsp. pure vanilla extract
2 c. dried fruit (cranberries, cherries, raisins, or chopped apricots, etc.)
*For a cereal with a lower glycemic index, use agave syrup instead of honey and maple syrup
Directions: Preheat oven to 350oF. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine all the ingredients except the dried fruit. Stir well to incorporate. Spread out the mixture on the baking sheet into an even layer. Bake for 20-23 minutes, stirring every 10 minutes. Remove the granola from the oven and cool completely, in its pan, on a wire rack. Once cool, put in a bowl or cereal container and mix in the dried fruit. Keeps for up to two weeks in a cool, dry place.
If you end up really liking this granola, try out some of these other recipes (all of which influenced my current recipe):
Homemade Granola from The Kitchen Sink Recipes
Tropical Granola from Annie's Eats
Granola Bars from Alton Brown on the Food Network
Homemade Granola from Joy of Baking
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