Cookies & Compost = Yummy Deliciousness

Huh?

Say what?

Yup...cookies and compost equal some pretty darn yummy creations...especially when that creation is from the uber-renowned NYC restaurant Momofuku.  Ok, so it's not really compost per se, but basically you take whatever you have on hand and throw it into this cookie.

This is actually the cookie that you saw my kids were sharing.  That cookie was out of pure laziness since I ran out of room for the initial shaping & chilling stage of the cookie and dumped it into a bowl.  I then proceeded to dump said bowl onto the cookie sheet & baked it as is.  Yeah, I'm lazy a rebel like that.

For our cookies, I threw in chocolate, peanut butter, & butterscotch chips:

Ok, yes, that's quite normal...so here's where we make it interesting:

See that?  That, my friends, is a melange of pretzels, Oreos, potato chips, & coffee grounds...and yes, it all goes in the cookies.  I know I made my sister throw up a little in her mouth when I mentioned my add-ins.  Whoops.

But, if you're a person who likes sweet & savory creations, give this a try!  Christina Tosi, pastry chef of the Momofuku restaurants and David Chang, chef/owner/culinary bad-a$$ of the Momofuku restaurants serve this cookie in the Momofuku Milk Bar.  His other Momofuku restaurant Momofuku Ssam Bar was named of the 50 Best Restaurants in the World.  David has been nominated/won several James Beard awards over the years and was one of Times 100 Most Influential People for 2010...plus he's a DC native...whaaaaaaaaaaaaaat.  His cookbook Momofuku was released last fall.

My friend Linda, a fellow foodie and restaurant owner tipped me off to these bad boys.  You can find the recipe here.  Christina Tosi was on "Live with Regis & Kelly" showing how to make them.  On that segment one of the things they used was Goldfish crackers...I'm adventurous, but I'm not sure I could use those.  Anyhoo...if you have a stand mixer, you're in luck...'cause these bad boys need a total of 10 straight minutes of butter/sugar beating!  Also, definitely follow the chilling time.  I actually chilled mine at least overnight and even waited the 36 hours as recommended by Shirley Corriher when making cookies.  Ooh and my last rec would be to use the coffee grounds (which I used fresh coffee grounds and I've seen as used, dry grounds)...they lend a depth to the cookie which is ridiculous!

Again, find the recipe here and ENJOY!

Moving...

I am the author of 3 blogs.

3.

Why?

Well, I started our family blog for the obvious.  Being a military family away from friends and fam, I started it to keep everyone updated.  Except, I failed to realize that also being a military family, you run into slumps...most noticeably when you're a "single married spouse/mom" (SMS/M) and/or the computer is in a different room on a different floor in your house away from your kids.  Also, when I have the time to blog, I'd rather spend it with my husband with whom I've probably spent 1/2 of our relationship actually being in his physical presence.  I also didn't want to clutter our family blog with my own personal stuff since well, it's our family blog.

Besides my family, my passion is cooking and eating.  So, I started this blog.

Since I'm starting to lose steam, time, and energy on giving the appearance of maintaining three...I'm going to simplify and put everything on my personal blog...except I'll still double post so any foodies won't have to read my ramblings & babblings...except in my food posts.

So, I guess I'm not really moving, am I?

Oy vey.

Italian Wedding Soup...chickenized.

Dear Ina,

I have but one request...

Will you marry me?

Love,
Tan

Ina Garten (aka Barefoot Contessa) has never let us down.  We've been having crazy up and down weather.  Like...really, really, ridiculously crazy temperature changes.  Today we should get into the 90s but yesterday we were in the 60s...but the day before in the upper 80s and the day before that in the lower 60s.  I think you get it.

I've been dying to try the Italian Wedding Soup out of her Back To Basics cookbook.  I've made my own before, but what I had to try was her meatball recipe.  Girlfriend makes a chicken meatball...1/2 ground chicken & 1/2 Italian chicken sausage.

So, I did...and to marvelous reviews and loud slurping.  Another successful Ina creation!

On a side note, make sure you don't buy cooked Italian sausage.  I, of course, being so careful & meticulous would never run through Trader Joe's after not finding chicken sausage in the military commissary, find Italian chicken sausage in TJs, do a quick celebratory dance, load up on many non-essential TJ items, & waltz through check-out.  I would check the item carefully and make sure that I was getting an uncooked meat item since it was to be mixed up with other raw meat and only get what I needed and then check-out

But, since Mama loves her Vita-mix, you can be darn sure that I ground up that cooked sausage and mixed it in with the raw chicken...FABULOUS.

ENJOY!!!!!!

From Tanya Eats

Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro

A while back I published a post on buttermilk chicken tenders which were inspired by Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro. I've used a bunch of Tyler's recipes straight from Food Network...but never bought his book. Why? I dunno...since every recipe I tried was fabulous. I had every one of Ina's but none of Tyler's. So, this Xmas/birthday I received 4 of his books and loving all of them!

I promised Melissa that I would post the recipe. I omitted the red pepper flakes since the kiddos don't tolerate heat so well. Also, I would start with LESS than 1/4 soy sauce and add more to taste...or use less-sodium soy. We served up our's with a side of Momofuku Ginger Scallion noodles...mmmmmmmm.

So, without further ado...

Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro

from Tyler Florence (Tyler's Ultimate)

Brie Puffs

I had long promised my dear friend Dharms that I would pop over to her friend's sister's blog and check it out.  I did but didn't go back for a while...not for any particular reason other than Mommy Brain.  So, when I did check it out...I was so glad I did.

Not only are there a bunch of recipes I'm excited to try...but, I found these bad boys JUST in time for Mom's 60th!  Brie Puffs...frikkin' genius...and oh-so-yummy!!

I didn't print out the recipe but Kim & I managed to knock it out really quickly.  These puppies are easy, delicious, and a super fabulous addition to any party!  Our version was just good ol' plain apricot preserves.  I can't wait to try other combos like a berry preserve or other types of yumminess.

Check out the recipe over at Sonal's blog.

Mom's 60th...pre-party

Apparently I didn't get the memo that my mom's impromptu birthday party wasn't a dessert party.

Nonetheless...in 24 hours I have made for the party:

Cashew Caramel Cookies

Oatmeal Applesauce Cookies

Sugar Cookies

Apple Cherry Crumb Bars

Coconut Cake (for the birthday girl)

Special Dark Chocolate Cake & Semisweet Choco Ganache

Oh, and marinated chicken wings...'cause I guess we don't want the guests going into sugar overload.  ;o)  I'll also be making a kale salad too.  Mmmmmmmmmmm...kale.

But back to the diabetic-coma-inducing menu I'll also be trying out Michelle's Panipopo which are Samoan Coconut Buns.

The best husband ever got me my new camera...so, I'm hoping there will be some pics to post after this weekend!

Mango Lassi

Hello Mango Lassi,

We love you.  

Like really, really ridiculously love you.

Seriously.

Love,

Tanya's Kids

Let's make whoopie...

whoopie PIES, that is.

Sicko.

Dude...joooooooooking.

Anyhoo...I somehow managed to include my fairly brand-new copy of Martha Stewart's Cupcakes book with my library books and didn't catch the goof until a few weeks later.  Of course, a brand new cupcake book will not stick around long and lo & behold...I had to get a new copy.

So, with the order of my 2nd copy I also had to order a buddy for it...Martha Stewart's Cookies.

Since the hubby is nearing the end of his current sea tour (department head tour), I've made it a goal to bake something everyday for his last week.  Except, his last week was supposed to be last week and here we are.  With that being said, I've taken time off here and there.

Last night, however, peanut butter whoopie pies.  I'm not a fan of chocolate but chocolate and peanut butter has always been a favorite flavor combo of mine.  This recipe is no exception.

Of course I read correctly and saw that I needed to drop the cookie batter in 1.5 TABLESPOONS and not the 1.5 TEASPOONS that I did.  Whoops.  So, I *did not* manage to make almost 4 dozen whoopie pies for my husband to take to the submarine...which were gone apparently 10 minutes after he arrived onboard.

With that being said, it's off to plan what will be his final treat of his final day of being the Weapons Officer on the USS TN.

ENJOY!!

Buttermilk Chicken Tenders

I. Love. Fried. Chicken.

But, guess what?

Besides french fries (from the *gasp* BAG)...I can't fry worth a damn.

But, guess what?  Panko crumbs make EVERYTHING better.

Over the weekend we were trapped inside the house due to the winter storm that swept through the mid-Atlantic.  I believe that was a biggest snow storm this area has received in a long time.  Anyhoo...after making Tyler Florence's Crispy Sesame Chicken & Spinach Salad a couple of weeks back (which I still have to post), I still had a major hankering for fried chicken tenders.  My hankering deepened after my friend Melissa posted a blog entry about healthy chicken nuggets.  But, I wanted to be bad...so bad.  I wanted oily, greasy, not-as-good-as-baking-it-in-the-oven-coated-in-ground-oatmeal-flax-wheat-germ chicken tenders.  

So, I marinated some breasts for several hours...then made them and enjoyed the silence of ravenous carnivores horking down some good arse chicken.

I love you greasy food.

Oh lovely...

BRUSSEL SPROUTS!!!

What is NOT to love about these bad boys?  I didn't grow up with them since my mama didn't like them...but then my sister & I tried some roasted ones at TJs and it was love at first bite.  So, we've been hooked ever since and there is something about these little buggers that are ADDICTIVE.

The Hubs was a non-sprout eater too...but now eats them straight out of the pan!  Our daughter absolutely loves them and even Mr. Picky will eat them (although since it is still technically a veggie, there is a little less enthusiasm coming from that portion of the table).  Even dear Mama who didn't like sprouts likes these too!

Anyway, these bad boys couldn't be any easier to prepare.

Yakisoba

Need something quick & easy when you're in a pinch? I've got your answer...yakisoba. All you've got to know is how to saute/stiry-fry up ome meat (optional) and veggies and you're good to go.

How?

Because this little bad boy has all you need...

Yup. DIrections & sauce packet...you add the stuff...if you want.

I don't always want to cook...but sometimes going out is A) unhealthier than eating something quasi-processed @ home and B) cheaper. Girl can't always be so healthy and fresh...sometimes...you just have to cheat....sometimes. Ok, rarely...

So, here's the skinny...

Chop up veggies...I had napa cabbage, julienned carrots, sliced onions, and frenched green beans. Throw it in a pan and cook momentarily. You don't want to cook the veggies all the way through or else they'll become mushy...unless that's what you're into...then, by all means, go for it. Take veggies out and set aside.

Take some meat...ground, sliced, cubed...whatever type and whatever cut you want. Marinate that bad boy in a little bit of soy sauce, minced garlic, ground black pepper, and a touch of sesame oil. Brown it up in some olive oil (or neutral oil if you prefer). Put with veggies that have set aside.

Cook the noodles according to direx. Use caution when using the seasoning mix since it could be way too much. You can always add more later. Throw meat/veg mixture in.

Enjoy!

Basil Beef w/Sweet Potatoes

Alrighty...this is actually a misnomer...since I used a ground beef/turkey combo. Anyhoo...this is one of Sean's favorites in a long line of favorites. It's fairly simple to throw together and a complete meal served with (brown) rice. This was also the first time I used sweet potatoes. Normally, I use Japanese eggplants. It's my pseudo-Thai dish and it's supposed to be more on the sweet/savory side than purely savory.

The following is the ground beef(meat) version...you can also do it with thinly sliced beef.

Tan's Basil Beef

Ground beef & turkey (equal portions...roughly 1lb. of each)

Onion, diced

Red Pepper, sliced or diced

Carrots (not pictured), julienned, sliced, or diced

Sweet Potato (or Japanese Eggplant), small cubes

Garlic, smashed and minced

Ginger, minced (1 t.) or smashed large pieces (1 in. piece)

¼ cup Scallions, cut into 3 in. pieces (not pictured)

1 t. Sesame Oil

¾ t. Soy Sauce

1 t. Fish Sauce

3 T. Kecap Manis

⅓-¾ cup Basil, chiffonade

Olive Oil (or lighter oil if preferred)

Salt & Pepper

Microwave sweet potatoes until al dente. You want them nearly cooked through but not so cooked that they become mushy. Set aside.

Heat oil up in a large skillet or wok over high heat. Sauté onion, ginger, scallions, red pepper, carrots, & sweet potatoes until vegetables are soft but not mushy. Lightly season (as the soy sauce & kecap manis will add plenty of sodium later on) and add 1 t. garlic. Sauté for an additional 30 seconds. Remove from skillet/wok and set aside.

Add more oil to skillet/wok over high heat. Add ground beef & turkey, season, and brown. Drain any accumulated fat, if any (I use the leanest cuts so I don’t have extra fat that gets rendered). Add sesame oil, soy sauce, and kecap manis. Add 2 t. garlic and sauté for an additional 30 seconds.

Add vegetable mix. Add ½ of the basil. Let everything get happy for about 2 minutes. Taste for seasoning. At this point, the only additional seasoning you’ll want to add is the kecap manis since this dish is more on the sweet/savory side. Turn off heat and add remaining basil...adding more for a more pronounced basil flavor.

Serve on top of rice...with additional basil, if you dare.

ENJOY!

Chili...revisted.

I'm revisiting my old chili recipe...which is uber-healthy and totally satisfying. BUT...I've upped the ante and increased it's one-pot proteiny, legumey, veggie goodness and added...wait for it...

QUINOA!!!!

We love quinoa in this house. I've yet to post my quinoa salad recipe...but we absolutely *heart* this little powerhouse which the Incan's referred to as "the mother of all grains". Basically, this little bad boy's nutritional makeup makes it a complete protein. Once referred to as a grain...it counts spinach & swiss chard as it's cousins.

Anyhoo...try it, love it, eat it!

Tan's Chili Con Carne

Ground turkey/beef
Large Onion, chopped
6-7 Garlic Cloves, minced
1 T. Cumin
1 T. Chili Powder
2 t. Oregano

2 t. Adobo seasoning
1 t. Garlic Powder

1-2 bay leaves
1-2 Large can(s) diced tomatoes
Beer, 12oz. bottle
Small can of tomato sauce
Canned beans…however many you want (I typically add 4-6): kidney, black, pinto, etc.

1-2 cups Quinoa
1 bag Frozen Corn
Extra Virgin Olive Oil

Salt/Pepper

Brown the turkey/beef in a few teaspoons of olive oil. Season w/salt & pepper. When thoroughly cooked, add onions. Allow to cook for several minutes. Add garlic and spices. Cook for about 30 seconds to 1 minute. Add beans. Cook for a minute.

Add entire contents of canned tomatoes, beer, & tomato sauce. Add water to canned tomatoes & tomato sauce…swish and add to pot. Bring to a boil and simmer for about 30 minutes...or longer if you have the time. Add quinoa and simmer for another 30 minutes. 10 minutes prior to serving, add corn.

Serve w/plain Greek yogurt (or plain yogurt that’s been strained), chopped green onions, lowfat cheese, chopped jalapeno peppers, etc.

Dinner

Grilled chicken breast with chimichurri, garlicky brussel sprouts, lime-cilantro rice, & cauliflower soup...mmmmmm.

Hot Dog Octopi...oops Octopuses

Skimming through my photos reminds me of something...I'm soooooooo behind on posting. So, at least I can try to pull some of these photos out and start blogging. This is something so simple & fun...I can't even remember where I saw/read the idea. It's for Hot Dog Octopuses. Easy, breezy, & oh-so-fun...;o)

Basically...just take a hot dog & cut the bottom 2/3 into sixths (which technically would be a hexapus...or hexapod...anyhoooo..) or eighths. Grill 'em, fry 'em, or *gasp* boil 'em up and watch the fun begin. You could kick it up a notch and put eyes on 'em to complete the fun!

Kale Chips

We've become obsessed enamored with a healthier alternative to potato chips in our household. Even my 4YO son who has a total aversion to anything green or has color...with the exception of spinach pesto....is the BIGGEST fan of these chips. I get so many smiles and chuckles when we're at the commissary (military grocery store) and he's yelling "KALE CHIPS!! CAN I HAVE KALE CHIPS, PLEASE?!?!?!"

So, I had read about this a loooooonnnnng time ago on Kath Eats Real Food. It's super easy to make and just incredibly yummy. This is the original recipe.

We actually just keep it nice and simple...extra virgin olive oil an kosher salt. It's so good and strangely addictive. Try it...Mikey Jaron likes it.

Oatmeal Peanut Butter Chocolate Chip Cookies

YES! I did it! My first cookie that's not flat! Not only was it not flat, but it was puffy! Shoot...I'll just take anything that wasn't flat. Oops...maybe not my first. Starbucks recipe for its Outrageous Oatmeal Cookie was another success. But, I don't think I even took photos of that one. Hmmmm...have to check on that.

Anyhoo...I stumbled on this cookie recipe on one of the blogs I read when I get the time...My Baking Addiction. Besides having me at the words "oatmeal" and "peanut butter chip"...she also had me at "all butter"...no shortening needed to make this cookie un-flat! SCORE!

I doubled the recipe making enough for my fam to hork it down, share some with the neighbors, and send a gallon-sized bag with the hubby to share with the officers on the sub. Yea-uh!

So...make it, love it, and enjoy!

Oatmeal Peanut Butter Chocolate Chip Cookies
adapted from My Baking Addiction adapted from allrecipes
makes: about 18 cookies

½ cup butter
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup rolled oats
1 cup mixed peanut butter and chocolate chips

Preheat oven to 350°F (175°C).

In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.

Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls (I used a medium cookie scoop) on to lightly greased cookie sheets (I used Silpats).

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown.

Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Kai Bear's 6th Party Menu

This is what I'm planning so far for my baby girl's 6th birthday party up in DC this weekend...I like planning. ;o) Somehow, it's funny since I'm a walking oxymoron...I'm also a huge procrastinator. Hahahaha.

Anyhoo...here it is:

Starters:
*Warmed Brie with Apricot Preserves
*Barefoot Contessa Onion Dip
*crudite, crackers, chips, and Veggie Straws

Entrees:
*Salad (tomato, avocado, red onion, & baby spinach w/tomato dressing)
*Lime-Cilantro rice (white basmati rice)
*Latino-style black beans
*Tacos
*Mild Beef *Spicy Beef *Beans
*Lettuce *Tomatoes *Cheese *Green Onions *Olives
*All of the following in squirt bottles: sour cream/yogurt, aji, taco sauce/salsa, & gauc/avo crema

Desserts:
*Moist golden cake with Strawberry Buttercream
*Chocolate cake w/Vanilla Buttercream (or Choc. Ganache)
*Oreo mini cheesecakes
*Mint-filled Brownie Cupcakes
*Dirt "Cake"

Favors:
*Choc. cupcake pops
*Kiddie goody bags

Soy Sauce Chicken

From Tanya Eats

Soy sauce chicken. Its name denotes this is a simple meal that is anything but simple...well, except in preparation. Its simplicity in preparation is ridiculous and its intricate flavors are equally ridiculous. And that, my friends, is fabulous! Soy sauce chicken is Cantonese in origins...see yu gai is what our family calls it...my father's side, so in Toishan (Toy-san) you'd say see yu gai. You have now learned almost half of my Chinese vocabulary.

See the lovely star anise above? Well, if you haven't used or tried it before, go out and get yourself some! You can get a good-sized bag of these puppies pretty cheap at your local Asian/International market. They're sweet licorice-ish flavor is an integral part of this dish. You cannot...CANNOT make it without. Well, at least my version.

From Tanya Eats

Another fun ingredient our family uses...rock sugar. See the boulders sticking out in the soy sauce soupy goodness? You need them. I guess you could use brown sugar, but I was raised using these bad boys and will stick to them. Plus, I just remember my paternal grandma giving my sister and I little pieces of these to eat when we were kids. I've continued that tradition with my little rugrats.

Alrighty, enough babbling...

Soy Sauce Chicken (Li-Lee style)

• 1bunch of Spring Onions, cut into 3-4 inch pieces
• Ginger (a good 3-inch piece or so), sliced and smashed
• Star Anise, anywhere from 3-4 pieces (like my mama) or a good handful (like me)
• Rock Sugar, 1 box (typically 14.1 oz.)
• Soy Sauce, 1.5 cups or more (I usually do enough to submerge the chicken, but you could do more or less. If doing less, flip chicken over during braising process)
• 2 T. Oil
• Chicken pieces
• Sherry, optional
• Freshly ground black pepper

To start, heat about 2 tablespoons of oil up in a stockpot. Throw in spring onions and ginger. Allow to get fragrant and watch to make sure they don't burn. Pour in soy sauce, proceeding with caution since you are adding a liquid to hot oil. Add the star anise and rock sugar. Let simmer for 10 minutes or so while you prep the chicken. Make sure all that good rock sugary goodness is dissolved too.

At this point, trim away excess fat from the chicken. I'm not sure if I'd recommend removing the skin since the meat might get too salty. But, definitely trim away any excess fat since that all melts into the pot and makes for one greasy soupy mess. My maternal grandfather (who just celebrated his 99th birthday and who studied with chefs in Hong Kong) likes to rub the chicken with sherry first to enhance the brown color the chicken gets in this dish. I do it when I remember. The final photo is reflective of chicken not rub in sherry....since I didn't remember about the sherry-rubbing until I started writing this. I definitely do it when I remember...'cause my grandpa did it.

Throw the chicken into the pool of wonderful sweet savory soy saucy goodness. Season with some fresh ground pepper.

From Tanya Eats

Bring the pot to a boil then reduce to a simmer. Cover and allow to simmer for 20 minutes or until chicken is done. Serve with rice and veggies and you've made an authentic Chinese (Cantonese, if you need the specific region) dish!

Congrats!

From Tanya Eats

Edamame Hummus

We finally have a Trader Joe's in the area and it opened up last Friday. Unfortunately, I missed the grand opening since I was in the SUV with my hubby & 4 kids (2 human & 2 canine) speeding up I-95, trying desperately to NOT MISS the birth of my sister's (Kim) first child, "our baby" (as she is affectionately known in our own little pod) Talia's grand entrance.

Did I make it? You bet I did! With an hour to spare before pushing, my hubby dropped me off at the hospital and took the kiddies home to grandma (who was already at the hospital). Our baby came in an hour and a half later and we couldn't be more thrilled!!! She is GORGEOUS and a GOOOOOOOOOOOOOD baby!!! We're missing her already.

Anyhoo...Jaron and I went to TJ's today, only to find they didn't have Sean's uber-fave edamame hummus (introduced to us by our lovely Kim). So, in honor of my awesome hubby who got off the sub and drove us up to DC in the nick of time...homemade edamame hummus. Which, I dare say, might be better than TJs and definitely healthier!

Tan's Edamame Hummus

1 cup shelled edamame (I used TJ's shelled edamame which yields an oz. more than a cup)

1/2 cup silken tofu

1/4 cup lemon juice, plus more for taste

1 large garlic clove

1/4 cup extra virgin olive oil, or more till desired consistency

Salt, to taste

Optional ingredients: cumin, cilantro, parsley, white pepper, curry powder, roasted red pepper, basil, etc.

Place all ingredients in a blender or food processor except salt (I used a Vita-mix). Taste and add salt to desired taste. Add more lemon juice or olive oil, if needed.

Serve with crudite, pita crackers, or whatever...but ENJOY!!!