Ringing in the New Year & the Winner

I’d love to say that it’s a tradition of mine to ring in the new year with glitz & glam, song & noise, friends & fun…

That would be a bold faced lie.

In fact, it seems like for the past few years I was pregnant or up most of the night feeding an infant, so sleep was more valued than celebration… and I’ve slept right through most of them.

But not this year!

This year we feasted on food from around the world!

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This year we blew into noise makers and lit off sparklers!


  

As 2016 rolled in, I hugged my loved ones and said “Happy New Year!”

…And it was a lot of fun!

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(I get it, no promises on the future, but I get it!)
To commemorate the New Year on my blog, I started with a cookbook giveaway that celebrates family and food! (Seems befitting) I entered the number of comments on random.org and it selected #22. Congratulations Dave, you are the winner of Return to Sunday Dinner! (And Dave, aka dad, thank you for your support of my blog.) I look forward to checking out the Spam Cookbook, (a delicacy of Hawaii). Please contact me via email to claim your prize! ?

And thanks to Ryan French for many of my New Year’s photos!

 

 

The Chef’s Egg Rolls

Can I just reiterate that I love having a chef in my family? This time she gifts us little brown packages of fried Asian awesomeness! One of the best things about homemade is that you get to pick and choose your favorite flavors. And I’m not sure I could get enough water chestnuts, ginger, cabbage, carrots, garlic, soy sauce, etc. wrapped in a crispy egg roll wrapper. In fact, I’m pretty sure I can’t.

Makes about 35 egg rolls
So you will need 30-40 egg roll wrappers depending on how you fill them

4 cans sliced Water chestnuts (drained)
1 10 ounce bag shredded Carrots
4-5 Tbsp chopped Garlic
3-4 Tbsp chopped Ginger
1/4 cup Soy sauce

Stir fry in vegetable oil about 3 mins.
Set aside this mixture

In a stock pot place
10 cups shredded Cabbage (cole slaw is what I used)
2.5 cups Chicken broth (can use vegetable broth)
3/4 cup Soy sauce
3/4 cup reduced sodium Soy sauce
3 Tbs Sugar
Bring all ingredients to to a boil, reduce to simmer for 5 minutes then let cool for 10 mins

Strain cabbage and combine with shredded carrot mixture.

Make a paste with flour about 1/4 cup flour and 1/4 cup water mixed.

Lay the wrapper like a diamond with a corner pointing at you. Place about 3 Tbsp of filling into each egg roll wrapper, across the center (in a line between the two middle corners), then fold bottom corner over filling then both sides, then use finger to apply paste along the edge of top corner and roll the filled wrapper over the pasted corner. Press anything that didn’t seal down and it’s ready for frying.

Side note: I work in batches because egg roll wrappers dry out quickly (not as bad as wonton wrappers) so I make like seven at a time and fry because I can fit that many in my skillet

Fry in a pan with 3/4 inch of vegetable oil in pan, after first side is browned (about 1 minute) turn and brown other side.

Place finished egg rolls on paper towel. Serve with your favorite dipping sauce. *Sadie suggests plum sauce 😉

New Year Cookbook Giveaway

I really can’t think of a better way to start the year than with a giveaway. I get really excited about them. I enter almost every giveaway I come across. I expect Publishers Clearing House to show up at my doorstep with a check any minute. I’ve also expressed my fondness for the cookbook, Return to Sunday Dinner, in the past. It was such a nice surprise when I came across it. I love the sentiment of slowing down and taking the time to enjoy a meal with your family and loved ones. The idea of working hard all week and taking the time to stop and celebrate life on at least a weekly basis is a notion I can appreciate. And then there are the recipes! The author, Russell Cronkhite, worked as the chef to the White House for many years and multiple administrations. His mastery of American cuisine is obvious, but his esteem for the history of the dishes and their diverse multicultural origins was insightful. It’s a winner and I am excited to give one away!

To enter, simply tell me the name of your favorite cookbook in the comment section of this post here or on Facebook (and please note that to not mess up the count, I will not be responding). Only 1 entry per person please. Entries accepted until 11:59 pm EST Monday, January 4, 2016.

 

*Comments are closed

Loving Lately ❤

Loving Lately: Blogger Love

This is my last Loving Lately post of the year. And as this year is coming to an end I’m sure we are all reflecting on a number of things. In life I have so much to be thankful for and I feel truly blessed. It’s really no different as it pertains to my blog. I started this journey as an outlet, a way to express myself, maintain a level of sanity (to be overly dramatic), and fill a need for a level of communication I seemed to be lacking in my every day existence as a stay-at-home mom. I really had no expectations, just a strong desire that something I might have to say would resonate with someone else and even better- that I could actually make a positive contribution by sharing something useful. What I have received is beyond expectation. I was surprised to find out that this endless void of world-wide-web, where my typed-out thoughts seem like drops in the pond, in reality -or in my experience- turned out to be a tight-knit community of support and appreciation. I’ve gotten to know some really great people! What I could not have anticipated was the feeling I’d get when someone replied that they enjoyed my recipe or how something I said reminded them of an experience in their own life- even half way across the globe. Heart-warming to say the least.

I want to thank Parul Singhal of Gharkepakwan Healthy and Nutritious Vegetarian Recipies who recently nominated me for a Versatile Blogger Award! I am honored by your kindness! I am in awe of your vast knowledge  of one of my favorite cuisines, Indian food!

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In participation, here are seven random facts about myself:

  1. I am a pretty big Audrey Hepburn fan
  2. I can tolerate but do not love cloves
  3. I am a philatelist
  4. I sing at home a lot. I’m a singer. My kids love it. They say things like “Mom, I can’t hear the TV!”
  5. I love the smell of waffle cones, and am always disappointed that they do not live up to their hype
  6. I have yet to use my wedding china for more than display (look out 2016 baby!)
  7. Sometimes I prefer my pasta cold

Thank you so much to Amaya from Life of an El Paso Woman for your nomination of the Liebster Award. I appreciate so much your diversity in what you share while maintaining such an engaging and personal connection.

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To answer your questions…

•What’s your favorite holiday? It has to be Christmas. I’m sappy with all of the hubbub.
•What is your favorite thing to cook or bake? I know it’s vague, but anything my family enjoys. Kids can be so picky, it’s  such an accomplishment when they actually eat my food.
•What’s the best thing about the city where you live? Relatives. Oddly we don’t see each other often, but I live within a mile of like 5 uncles, 4 aunts, a great-aunt and numerous cousins. In fact, one uncle is my next-door neighbor.
•What are some of your favorite movies? I’m one of those romantic comedy nuts. I love Pride and Prejudice, While You Were Sleeping, You’ve Got Mail, Something’s Gotta Give…
• What was one of the hardest thing you’ve ever done in life so far? Motherhood.
•Who are you the closest with in your family? I’m blessed to have a very close family. I’m close to my dad, mom and my sister… But I’d have to say my husband. He sees it all, “the good, the bad and the ugly” (of course so do my dad, mom and sister, lol).
•Why did you start blogging? It was a desire for pretense of professionalism
•Is the glass half empty or half full? Oh, it’s very full 🙂
•Are you a Star Wars fan? Yes. But not like a crazy fan.
•What was your favorite toy growing up? Barbie!

Another thank you to Practical By Default for another Liebster Award nomination! I’m just now starting to get to know you, and I see we have a lot in common!

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Your Questions for me…

•What language would you love to learn? I’ve studied a few, and there’s so much I don’t know! Maybe Portuguese or Gaelic?
•Would you prefer to read, watch or be told how to do something? At this point, I think I would appreciate more time to read.
•What’s your favorite hobby? Besides blogging, I recently got a metal detector… I’m a nerd.
•What’s your dream job? A mommy blogger. I’m living the dream, lol.
•Dog or cat? Neither, my mother is allergic and couldn’t visit if I chose either. But when pressed, a dog.
•The name of the teacher that influenced you the most? …Can I say two? Mrs. Urbani and Madame Rowley
•Book or Movie? Movie… maybe
•Why did you start blogging? For mental health
•Cook or bake or eat? Eat, let’s be honest
•What are you is your best “I did it!” moment? I’ve had four; Isaiah, Naomi, Elijah and Noah
•Blogging what do you love/hate doing? I love taking pictures, typing on my laptop and drinking coffee. I pretend I’m in a magazine publication office.

In lieu of nominees I would like to do more like honorable mentions. My all-time favorites and friends of 2015, you’ve made blogging a pleasure. In alphabetical (by blog) order:

Roberta of Chorizo & Thyme

Anna Life Bellissima

Lynn of Lynz Real Cooking

Katie of Quirky and Wonderful

Jasmine of The Richmond Avenue

Bec of What’s Bec Cooking

Happy New Year!!!

 

Hot Artichoke Dip

I am a sucker for hot cheesy dips. Melted flavorful cheese is hard to resist. Period. Give me a cracker, a chip, or a spoon.  I know I’m not alone. The best part of these dips is that they are good all year round. Bring ’em to a pot luck or a party; you won’t disappoint anyone. I am also fond of artichokes. They are great hearty and healthy vegetables that can stand up to a lot of flavor. The combination is perfect as an appetizer, for a midday snack or a light meal …A little reminder that food can taste really good.

As organic as possible:

1 – 12 oz jar Marinated artichoke hearts, drained

1 – 14 oz can Artichoke hearts, drained

8 oz Cream cheese

1 cup Mayonnaise

1 tsp granulated Garlic

1/2 tsp Salt

1/4 tsp freshly ground Black pepper

1/8 tsp Cayenne pepper

3 Scallions (green onion), chopped

3/4 cup finely grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°.

Place half of the jar of marinated artichoke hearts into a food processor and set the rest aside. Add the can of drained artichoke hearts, cream cheese, mayonnaise, garlic, salt, pepper, cayenne and scallions into the processor and pulse (not to liquify) until all is incorporated together.

Chop the remaining marinated artichoke hearts into small bite size pieces. In a large bowl add artichoke mixture, chopped artichokes and Parmesan cheeses. Stir until combined. Check for taste, and adjust seasonings accordingly.

Spoon cheesy artichoke goodness into a medium sized baking dish and bake for 20-25 minutes, until hot and bubbly (and maybe just starting to brown around the edges). Serve with tortilla chips or crackers. Savor.

Adapted from The Pioneer Woman

Sadie’s Fruitcake

I can’t tell you why fruitcake gets a bad rap. Maybe I haven’t eaten a bad one. I can tell you that I could eat this one every day. I’m really proud of it. A blogger friend of mine, Natascha of Natascha’s Palace, made a fruitcake challenge and I accepted. I’ve tweaked this cake to perfection, if I do say so myself. It’s a little sugar, spice and everything nice (with less emphasis on spice or heavy on the everything). This fruitcake is dense and moist and outright delicious. I hope you enjoy it as much as I do.

As organic as possible:

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 cup chopped walnuts

1 cup chopped pecans

1 1/3 cup chopped dates, pitted

1/3 cup dried cherries

1/3 cup dried cranberries

1/3 cup raisins

1/3 cup golden raisins

1/2 cup sweetened shredded coconut

2 cups sugar

1 cup butter, softened (2 sticks)

4 eggs

1 tsp vanilla extract

1 tsp almond extract

1 Tbsp freshly squeezed lemon juice

Preheat oven to 325°. Grease and flour a 10 cup tube or angel food pan. (Do yourself a favor and do not choose a decorative bundt cake pan, trust me on this one.) Set aside.

Whisk the flour, baking powder and salt in a large a bowl. Gently toss the pecans and walnuts in the flour mixture. Next add the dates. I like to toss these carefully (a few at a time) in the flour nut mixture because they are the stickiest. Once the chopped dates are coated with the flour mixture, add the cherries, cranberries, regular and golden raisins, and coconut. Gently toss until all fruit is lightly coated with flour mixture.

In a separate bowl or in a stand mixer, cream butter. Add sugar and beat with the butter until light and fluffy. Add eggs one at a time, beating until incorporated. Add vanilla, almond extract and lemon juice. Mix well.

Add the dry ingredients, a scoop full at a time to creamed butter mixture, until all is combined. (I like to mix this part by hand, to not over-mix.) The batter will be very thick (like the consistency of  a thick drop cookie). Spoon the batter in the prepared pan, and gently even out the top with the back of the spoon or spatula.

Bake the cake for 1 1/2  hours. Remove cake from oven and let cool for about 15 minutes. Using a knife, loosen the edges of the cake and place onto cooling rack to cool completely before serving.

 

Chorizo & Thyme’s Quick Chocolate Bundt Cake

I don’t know anyone who doesn’t appreciate chocolate on some level. Some of us appreciate it more than others. I’ve really learned the importance of a good piece of chocolate. If laughter is the best medicine, chocolate has to be the next best thing. My friend Roberta of Chorizo & Thyme has come up with a lovely and quick chocolate cake recipe. It’s just right for a delightful indulgence… with a little more to share.

Now because my friend Roberta lives across the pond on the island of Malta, her measurements are in grams. I felt quite precise getting out my scale (thank you Owen, for my gift several years ago now). I will tell you that preheating the oven to 355° is about right in translation. Because the cake called for natural “yoghurt” I think it’s considered health food, and I really think it helped keep the cake moist. Lastly, the only addition I would make is a pinch of salt, but that’s how I like it. I’ll leave that up to you. Okay, for one more addition, I wish Roberta were here to share a slice over some coffee.

As originally posted at Chorizo & Thyme

For the cake:

250g caster sugar
215g plain flour
2 teaspoons baking powder
85g good quality cocoa powder
60ml vegetable oil
185g natural yoghurt
170ml water
2 large eggs
For the chocolate topping:

100g dark chocolate
small knob of butter
Preheat the oven to 180°C and brush a deep bundt tin or ring tin with melted butter or flavourless oil.

Put all the ingredients for the cake in a food processor or mixer, or in a simple mixing bowl and mix until all the ingredients are just combined.

Pour the cake batter into your greased cake tin and bake for around 35 to 40 minutes or until a skewer inserted somewhere near the middle of the cake comes out clean.

Leave the cake to cool completely on a wire rack. Remove from the tin onto a cake stand or serving plate.

In the meantime melt the chocolate in a bowl over a pan of simmer water, adding a knob of butter for extra shine. When completely melted, remove from the heat and let it cool slightly.

Pour the melted chocolate over the cake and you’re done.

Enjoy!

Thanks again Roberta for sharing this quick cake recipe. We really enjoyed it, and I loved sharing it with my guests!

Susan’s Mac & Cheese

Macaroni and Cheese is just such a real comfort food. It’s creamy, hearty and warm, and the perfect remedy for a cold day, rainy day or even a hard day. “Mac” short for “macaroni” is really a blanket term for whichever pasta one happens to choose. Big shells, little shells, cavatelli, cavatappi… cook it al dente, cover it with cheesy goodness and bake it until bubbly perfection. I’m in. This is my sister-in-law’s variation; it’s delicious.

As organic as possible:

8 oz “Mac” noodles (today we’re using medium shells)

1/4 cup Butter

2 1/2 Tbsp flour

2 cups Sharp cheddar

1/2 cup Parmesan cheese

3 cups of milk

 

Preheat the oven to 350°.

Cook pasta just short of the package recommendation (as they will continue to soften in the oven).

In a large sauce pan, make a roux using the flour and butter. (Over a medium heat, cook the flour and butter for a couple minutes, stirring regularly, and keeping watch not to burn.) Add milk, whisk. Add cheese and stir until melted. Mix sauce and noodles cover with bread crumbs or crumbled crackers. Bake until bubbly, about 45 minutes.

Parmesan Kale Chips

I don’t know what you may or may not be thinking, so let me just clarify… These are Delicious! They are crispy and salty, with more an earthier flavor than you could ever get from a potato chip. I think they would be a great side dish for any meal. But they are really just good on their own, a very easy starter, appetizer or snack.  They are perfect finger foods! (But check your teeth when you’re finished.) Only four ingredients and completely guilt free.

As found in Barefoot Contessa’s Make it Ahead:

1 Large bunch of flat-leaf kale

Good olive oil

Course salt

Plenty of freshly grated Parmesan cheese

Preheat the oven to 375°. Line 2 sheet pans with parchment paper.

With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves. Place them on the sheet pans, drizzle or brush them with olive oil. Sprinkle with salt and bake for about 10 minutes, until crispy. Sprinkle with Parmesan cheese and bake for another 5-7 minutes. Cool and serve.

  • I like to brush them with the oil for even coverage. And yes, baking kale gives off a peculiar aroma (like many leafy greens and broccoli.)