Bless Her Heart

Not What Dr. King had in Mind...

The Girl brought home some work from school yesterday.  After drop-off this morning I sat down on the couch to look at it.  At the bottom of the pile there was a colorful mobile that she had made highlighting her dreams for the world, her country and her community:

 
 She is kind and considerate and cares for the world around her (spelling preserved)...

For the world:

I have a dream that people will stop puluting the earth.  I also hope that all people get to go to the moon.

For my country:

I have a dream that the USA will live on in peace through the years.  I have a dream that my country will live in happiness.

For my community:

 
 Yeah.  That's my kid.  Waiting on the apocalypse.  Sigh.  Maybe this is why no one calls for play dates anymore?  Kidding. I was just pleased that she spelled it right.  :)

Tostada Night

 
Tostada Night is a huge favorite around here.  It's easy to please everyone, because everyone assembles their own, therefore adds only their favorites.  My Mama started the Tostada Night tradition when we were kids.  It always seemed so ridiculous to me that she considered it to be a simple dinner because there are so many components...but as I got more adept with a knife, I began to understand how quick it can be.  I recently discovered these incredibly tasty tostada shells by Sanissimo.  I've only found them at Whole Foods so far, but I'll make a special trip for them...they're that yummy.  They're oven baked and taste more like corn or masa than other brands I've tried.  I love that they don't get greasy when I heat them up.  So, you know the basic steps: Shell on the bottom, then beans, then toppings.  This week looked like this:

12 Tostada Shells, heated for about 10 minutes in a 375 degree oven

Refried beans, heated and seasoned

Lettuce, chopped 

Tomatoes, diced

Springs Onions, diced

Mushrooms, sliced, seasoned, sauteed

Green Olives (these were garlic marinated), sliced

Queso Fresco, crumbled

Guacamole (recipe of your choice)

Crumbles (fakey) for those who wanted them.

Salsa (store bought. What?  I was at Whole Foods anyway.)

Layer away, grab a napkin and enjoy.  The Girl has a running contest with her brother, the Man and Auntie to see who can keep their plate the cleanest on Tostada Night.  I don't even bother...I know it's a messy meal.  :)

That's My Girl...

 
From tip to toe.  "Please don't tell me I clash, maybe my eyes just see things differently than other people do."  How can you argue with that?  Who would want to?  Rock on little girl with your bad self.

Grilled Halloumi with Cherub Tomatoes and Fresh Herbs

 
I love to make this simple dish as an appetizer or side.  We had a 'make-do' dinner...the kind where the pantry is nearly bare and the fridge needs to be emptied but I spotted some Halloumi in the back of the cheese drawer and felt like I'd hit the jackpot. I don't buy it often cuz it's pricey, but it keeps for a long time, so I guess I had some that I'd forgotten about. It was a great side to what would have been a pretty boring dinner otherwise. I used a little fresh thyme from the garden but in the past I've tossed it with a bit of basil.   

Grilled Halloumi with Cherub Tomatoes and Fresh Herbs

8 oz. Halloumi, cut into 1/2" cubes

5 oz. cherub tomatoes, halved

1/2 tsp. fresh thyme or basil, minced

1 tsp. olive oil

1/2 tsp. balsamic vinegar

Salt and Pepper

Gently mix the tomatoes, thyme, balsamic and 1/2 tsp of olive oil in a bowl.  Heat the remaining 1/2 tsp. of olive oil in a heavy skillet.  Add the Halloumi to your skillet or grill pan, turning every 3 minutes or so until all sides are golden.  Remove from heat and gently mix with the tomato mixture.  Season to taste. Serve immediately.  

The Cheese was so Good Y'all...

 
So usually during SXSW I hide away from the mayhem as much as possible, but this year I was lured out of my hermitish ways by a workshop for food bloggers called Techmunch.  It was so informational and there were parts of it that were incredibly inspiring.  I loved hearing about food blogging communities and enjoyed listening to the speakers that encouraged sharing with one another and common love of recipes and food.  I'm gonna be honest here and say that once words like leverage and buzz and branding started appearing more regularly, I found my mind wandering. These are all worthwhile topics if you are aiming to understand what drives different readers to different blogs.   If you are interested in this kind of thing, Stetted posted a great 3-part recap over on her blog.  She took great pictures of the speakers and really nailed what they presented and how a blogger can capitalize from networking.  I found my brain to be pretty scrambled by about halfway through.  It's not that I couldn't understand the information...but I wondered how it applied to me...and if I even wanted it to.  I'm drawn to blogs for their beauty and the sharing of information that brings so many people together.  I just want to cook for my family and friends, navigate the choppy waters of motherhood, take pictures...and share it with whoever wants to come along for the ride.  I guess it just hit me that I'm not ever going to do the things necessary to be networked the right way.  The thought of trying to stay on top of one more thing makes me tired actually.  :) I DID thoroughly enjoy myself at Techmunch...I just had a bit of an identity crisis somewhere in the middle. As an aside the venue was upstairs at Parkside. It was a beautifully sunlit space...and I can't wait to go back.  The snacks, provided by the restaurant were fresh and flavorful. As you can tell, I sat next to the cheese plates. Who goes to a blogging workshop and leaves with only pictures of the food?  I do apparently.  See the dilemma? 

PS.  Also? Kitchenaid was a sponsor, and I won a new hand mixer.   Score!

Curried Lentils with Fresh Spinach

 
We have had a very blustery couple of days here in the ATX.  Forecasts look glorious for the upcoming week, but this last weekend was the perfect opportunity to throw a quick soup together.  This recipe is a big hit around here.  Should I say out loud how much butter I put in it?  Probably not.  :)

Curried Lentils with Fresh Spinach

5 ribs of celery, chopped

1 medium onion, diced

2 tbsp olive oil

2 cups lentils, rinsed and sorted

2 bay leaves

2 sprigs fresh thyme

6-8 cups water or vegetable broth

1 cup carrots, diced

2 tbsp curry powder

4-6 tablespoons of butter...depending on how indulgent you're feeling

6 oz. fresh spinach, rinsed and rough ends cut off.

salt, pepper and/or Bragg's to taste

Heat Olive OIl in a soup pot on medium heat.  Add Onion and Celery and cook until the onions are translucent and tender.  Add Bay Leaves , Thyme and Lentils and cook, stirring, for 2 minutes.  Add 6 cups of the Water/Broth, Carrots, and Curry Powder and bring to a boil.  Turn the heat down and simmer until the lentils are tender (about 45 minutes), adding more Water/Broth if necessary.  Just before serving: Remove the Bay Leaves and the sprigs of Thyme, toss in the Butter and let it melt and add the Fresh Spinach one handful at a time, allowing it to wilt before you add more. Season to taste.  

Dear Daughter...

 
Dear Daughter,

Please slow down. Sometimes when I look at you I simply cannot believe how quickly you are growing before us. I love so much that you still curl up in our laps when you are sleepy.  I love that you are still so excited by wiggly teeth and silly songs.   I love that Shel Silverstein poems can make you giggle until you can't catch your breath.  I love that you want cut apple at the top of your waffles (to look like a mohawk on the top of a face).  I love that you pinky promise and mean it.  I love that you sing...and loudly.  I love that you do the robot...whenever possible. Let's have lots more of this silliness, ok? Can I ask for that?  Less worry. Less furrowing of your brow. More smiles and moments of abandon?  There's time for everything else later.

Thank you,

Mama

Summer Squash Gratin

 

This gratin recipe is adapted from this one in Fine Cooking.  I use a lot less thyme and about half as much parmesan.  I've also been known to throw a little cream in there if I'm in the mood.  The caramelized onions on the bottom are really what make this dish incredible.  They add a whole 'nother dimension if you know what I'm saying.  This dish is super simple to construct,and the levels of flavor that are produced are well worth the 70 minute baking time.

 

Tofu...Like Mama Used to Make.

 
We have this so often that it doesn't have any special name around here.  Our other tofu dishes have names: Baked Tofu, Fried Tofu, Scrambled Tofu, Tofu Cacciatore...you get the idea.  When I'm making tofu this way the kids just say "Oh, we're having tofu?" It's super simple and a great way to add protein to any meal.    The edges get pretty crispy without any deep frying.  The girl refers to this as a crust. When I was growing up my Mama said the secret was using firm tofu and browning it in both butter and oil...so that's what we do.

Lita's Tofu Recipe

1 block of extra firm tofu.  Allow the water to drain off and cut into 3/4" cubes

1 medium onion diced

2 tablespoons canola oil

2 tablespoons butter

1 tablespoon Bragg's Amino Acids or Tamari

1/4 cup nutritional yeast

salt and pepper to taste

Heat the oil AND the butter in a heavy nonstick skillet.  Arrange the cubes of tofu in a single layer and sprinkle the onions on top.  Cook on medium heat.  When the tofu has browned on one side, stir to brown evenly on all sides and mix the onions in.  The onions will cook down and carmelize as the tofu browns.  When all sides are browned and a bit crispy to the touch, add the Bragg's (or soy sauce).  Turn the heat to low and cook for 2 minutes.  Sprinkle 1/2 of the nutritional yeast on the tofu and stir to coat.  Add the remaining yeast as necessary to reach your desired 'crust'.  Salt and pepper to taste.  This recipe will provide side portions for 4 people.

I know it's just lettuce but....

 
This head of lettuce that came from Farmhouse Delivery is the most beautiful head of lettuce I have ever seen...or felt...or smelled...or tasted.  When I pulled it out of the basket I think I literally exclaimed something like "You have GOT to be kidding me."  That is all. Just had to share.