Family Dinner: Chicken and Avocado Soup

So, my kids are small.  Like really small. 0-10th percentile small. They eat.  I swear, they eat.  But still, they are tiny. This is a constant source of stress for me. I try not to worry, but when it is kid related, I guess worrying is part of life.

To alleviate some of this, I try to incorporate lots of healthy fats into our diets. By far the most popular is avocados. The kids love avocado, so this soup is a quick dinner that they will inhale.  Winner winner...

If you don't have shredded chicken on-hand you can make some by cooking 2 breasts in the broth over medium heat for 15-20 minutes, then remove them and shred with 2 forks.

Chicken and Avocado Soup
Serves 4
250 cals / 15g fat / 8g carbs / 19g protein

1 tsp olive oil
2 cloves garlic, minced
6 green onions, sliced
1 tsp cumin
1 tsp chili powder
4 TB cilantro, chopped
1 lime
5 cups chicken broth
salt and pepper to taste
3 cups shredded chicken breasts
2 avocados, diced

Heat the olive oil in a large saucepan over medium heat. Add the garlic and green onions, and cook until soft and fragrant, about 3 minutes. Stir in cumin, chili powder, cilantro, and salt and pepper, cook an additional minute then add juice from 1/2 the lime and chicken broth. Allow to simmer about 15-20 minutes.  While broth is simmering, divide chicken, a lime wedge, and avocado between 4 bowls. Top with finished broth and extra green onions or cilantro, if desired.

I served this with some quick cheese quesadillas. We also like it with some warmed up tortillas on the side.

Pictures of mine and J's bowls.

Room Mom Extraordinaire

Check out these peanut-free treats I made for J and L's school Halloween party. I totally bullied the real room mom into letting me help. But hey, I had a vision.

Some cute treats, a game or two, and a ghost luminary craft. I think these 3 year-olds are in for a good time.

"Jack-o-Lantern" and "Frankenstein" marshmallow pops, "Witch Finger" pretzel rods, and "Mummy" juice boxes.

FUNdraiser Style

I got this dress at Target for cheap. It is a perfect sweater dress and can be dressed up or down, so throw it in your cart the next time you run to Target for dish soap and milk.

Seriously, how does that happen? It is impossible to get out of that store for less than $100. They are store layout evil geniuses.

I sported this to a fundraiser for the kids' school. And let me tell you...this school knows that nothing loosens up a wallet like a martini bar. Need some proof? See how blurry this picture is? I took it after I got home. I thought it was perfectly clear. Yeah.

Don't judge me, it was for the children!

Tis' the Season: Halloween!

Oh, Halloween.  How I love it and all the pumpkin and Kit-Kat filled glory.

I have so many awesome childhood memories of this holiday.  My mom would work for hours and hours over a sewing machine so that I would have the best costume in school. We had dry ice in our witch's brew (i.e. homemade root beer). My parents would run us to every corner of town, well past trick-or-treat hours, until we had at least 3 plastic pumpkins full of candy. We would pass out the full-sized candy bars and be the best house to visit.  Starting me off with a solid foundation of competitiveness and a pre-disposition to diabetes.  (I kid, I kid...sort of)

My absolute favorite memory of all is our annual Halloween dinner.  Every Halloween my mom would make homemade spooooooky pizzas.  And they were great.

I have no idea how to sew, and we don't take trick-or-treating as seriously, but I have hung on to passing out the full-size candy bars (much to B's chagrin..he gets stingy) and of course, making spooky pizzas (much to B's excitement...he loves food).

All you have to do is make your own pizza dough (or save some time and buy those packs of instant pizza dough mix, or refrigerated or frozen dough).   Then press, stretch, and shape the dough into whatever you want. Mine always include 2 jack-o-lanterns, 2 ghosts, and a bat. (Excessive? Yes, but it is a holiday!  And again, there's my foundation of gluttony....)   Add your sauce and toppings, then the cheese. You can make faces using the toppings on top of the cheese, and voila! I am hoping this is a tradition that our kids will continue to love as much as I do.

These pictures are from last year, and they suck, and I burnt the bat, but you get the idea.

And for fun, some cute kid pictures. And Bowser. Because he is the greatest dog ever.

Family Breakfast: Baked Oatmeal

This is a breakfast I typically reserve for the weekends. It is simple to put together, but takes some time to bake, and time is something we seem to run out of on the weekdays. But for some reason (like L waking up at 4:30 after an "accident" an then coming into our bed, but instead if going back to sleep, laying there and talking about hotel breakfasts while petting my hair) I woke up with some time to spare and a need for a nice warm cozy breakfast.

There are so many variations you can make with this, but apple cinnamon is our favorite. In fact, this is a recipe my Dad asked me to teach my Mom...a big risk for him, 'cause now she knows I win the "who's the best cook" bump off! (just kidding Mom)

As far as variations go, you can substitute any fruit you want. I have made apple, pear cranberry, banana, blueberry, walnut chocolate chip banana, etc. It really is whatever suits your fancy. You can change up the sweetener as well, I have used brown sugar, maple syrup, lite syrup, white sugar, and a Splenda/brown sugar mix. Also, this recipe easily doubles to fit in a 13x9 pan.

And it helps to have some awesome mixers.

Baked Oatmeal
Serves 6
150 cals / 4g fat / 25g carbs / 4g protein

2 apples, peeled, cored, and cut into tiny pieces (or whatever fruit you want)
1 tsp cinnamon
1/2 tsp nutmeg
1 TB butter, melted
1 cup plain old fashioned oats
1/8 tsp salt
1 tsp baking powder
1 cup fat-free milk
1 egg
1/2 tsp vanilla
1/4 cup brown sugar (or whatever you want to use)

Pre-heat oven to 375 and spray a casserole dish with cooking spray. In a small microwave safe bowl, combine apples, cinnamon, nutmeg, and butter. Microwave for 1-2 minutes to begin to soften apples (you can skip this step if you are using a soft fruit like bananas or berries). Spread fruit out in bottom of the dish. In the same bowl (cause I am lazy and don't like to dirty more dishes than I need to), combine oats, salt, and baking powder. Sprinkle evenly over the fruit. Then using the same bowl, combine the milk, egg, sugar, and vanilla, mixing until well blended. Pour this over the top of the oats and bake until top is browned, 35-45 min.

Family Dinner: Pan Seared Chicken with Pears and Bleu Cheese

This is a quick easy way to dress up some chicken, and another way to incorporate some bleu cheese into my diet.  Like I am in need of another excuse to eat cheese.  I based this one off a Whole Foods recipe.  The kids eat theirs without the cheese.  Not the best decision, but sometimes you have to let them fail so they learn, right?

Pan Seared Chicken Pears and Bleu Cheese
Serves 6
250 cals / 5g fat / 15g carbs / 37g protein

2 lbs chicken breasts (the pack that comes with 3), with all the fat and gross veiny things cut off, then sliced in half horizontally to make 6
1 1/2 tsp thyme
1 tsp olive oil
1 TB apple Cider vinegar
3 red pears, cored and sliced into 1/4 inch slices
1/2 cup apple juice
1/2 cup chicken broth
3 TB chopped fresh parsley
6 TB reduced-fat bleu cheese crumbles
salt and pepper

Heat oven to 350.  Liberally season each side of the chicken pieces with salt, pepper, and 1/4 tsp thyme.  Heat olive oil over medium-high heat, and sear chicken until browned on each side (~2-3 min per side).  Place chicken on cookie sheet and cook in oven ~15 minutes.  While chicken is cooking,  add vinegar to same pan, stirring up any brown bits that might be stuck on the bottom.  Add pear slices and cook until pears begin to brown and soften, about 5 minutes.  Add apple juice, chicken broth, and parsley.  Turn heat up to high and cook until liquid is reduced by half, about 10 minutes.  Top each piece of chicken with pears and sauce and 1 TB bleu cheese before serving.

I served this with some spinach sautéed with olive oil and garlic.

Family Dinner - Crock Pot Polynesian Pork

I adore crock pot cooking. My weekly meal plans usually include at least one crock pot meal, I try and plan them for days when I know I will be busy or won't feel like being in the kitchen.

This is based on a recipe from my awesome sister-in-law, Melanie. She made it for our baby shower and it was love at first bite. It took me this long to get the flavor ratios just right, but I finally figured it out, yay!

Crock Pot Polynesian Pork
Makes 8 servings
215 cals / 14g fat / 20g carbs / 20g protein

1 2-lb pork tenderloin, trimmed of all visible fat
1/4 cup water
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup light coconut milk
1 cup crushed pineapple with juice
3/4 cup sweet chili sauce
2 tsp crushed red pepper (or to taste)
4 green onions, sliced
1/4 cup cilantro, chopped

Place pork and water in slow cooker, sprinkle with garlic powder, onion powder, salt, and pepper. Cook on low ~6 hours. Using two forks, shred the pork. Stir in coconut milk, pineapple, sweet chili sauce, and red pepper. Cook an additional 1-2 hours. Stir in cilantro and green onion, cook another 10-15 minutes, and serve.

I served this with brown rice and snow peas sautéed with sesame oil, ginger, and soy sauce. I think this would make really good sandwiches too, especially on top of those miniature Hawaiian rolls.

Travel Style - Black and Brown

Dressing for traveling is always so tough for me, but the invention of jeans that feel like pajamas makes these decisions much easier. I hope this never goes out of style.  (Remember when they took away our leggings?  The humanity!)

And look, new jeans! I got these (J Brand) for a serious steal at Saks Off 5th. It was my first time in there.  I think I am in love.

This is what I wore on our recent trip to Boone, NC. It is beautiful there, and a decent place to be in the event of a zombie apocalypse. As a side note....does anyone else constantly think of strategies to deal with potential apocalyptic scenarios? Perhaps my Walking Dead/Revolution/One Second After obsession has gone too far.

Jeans and Sweater - Off 5th, Tank - Target, Boots - Piper Lime

A Trip to the Grocery Store: What's In My Cart

Not the most exciting post, but something to share....and we all have to do it.  I will admit that grocery shopping is SOOOOO much easier now that the kids have pre-school. I plan my trips so that I only have to go to the store once every week and a half or so. I am not a couponer at all, I know I could save a lot of money if I tried, but I don't have the energy or time to devote to that sort of thing, and honestly, there are not usually coupons for the things I buy when I want them. Besides, I have things I would rather do, like stay up-to-date on TMZ current events.  So groceries make up a big part of our monthly budget.

I always meal plan dinners. (Breakfasts and lunches are up for grabs). Every week I pick ~7 meals to make.

I start my list with the staples I get every single time. Then I add all the ingredients I will need to make the planned meals. Next I add things we might need for breakfasts and lunches and anything else. Finally, I re-write my list to organize it by aisle. I always start in the produce section, then meats, dairy, and then the inner aisles. This helps me get in and out of the store quickly. And I am a pathetic creature of habit.

The staples:
2 gallons 2% milk, 1 gallon skim milk
Whole Wheat Bread
Instant Brown Rice
Amy's Organic Lentil Vegetable Soup ( the kids looooove this)
Pita Chips
Hummus
Medium Fresh Salsa (L's favorite)
Baked Tostitos
Greek Yogurts
Busch's Reduced Sodium Black Beans
Lots and lots of fruit
Jimmy Dean pre-cooked turkey sausage patties
Avocados (J's favorite)
1 1/2 dozen eggs
Deans Low Fat Cottage Cheese (it is the only brand I will eat)
Simply Apple juice

For this trip the planned meals were:
Chicken Fajitas, Mexican Rice, Beans
Chicken Piccata, Asparagus
Shepherds Pie, Salad
Mediterranian Pasta
Swedish Meatballs, Egg Noodles, Carrots, Cranberry Sauce (Ikea cafeteria craving??)
Fried Eggs, Toast, Roasted Cherry Tomatoes
Chicken Tikka Masala, Green Beans, Rice

And just for fun, I threw in some pink "sleeping beauty" roses for L. She is obsessed. And they were on sale.

Family Dinner: Shepherds Pie

Another hearty and filling meal.  The cold weather is getting to me, I think.  This is inspired by my good friend Kim, who made something similar while we were on a joint family vacation. This is definitely a departure from the shepherds pie my mom used to make using her Watkins pie pan and accompanying recipe. (anyone else know what I am talking about?) I remember going to Watkins parties with her...the Pampered Chef of days past? I loved those parties. They always had snacks.

You can take several short-cuts with this if you want...versatility is great!  Also, this would freeze really well, so make two and keep one in the freezer for another day, if you like to do that sort of thing. This could very easily adapt to the crock pot if you have better things to do than hang out in the kitchen for an hour.

First, the meat. I took a short cut and used Trader Joes pre-cooked pot roast (thanks Kim!). You can go the long route and cook your own beef roast, buy a different brand, or use leftover pot roast. Second, the vegetables. I used mostly fresh, but you can cut a lot of time using the bags of frozen mixed vegetables. Third, the topping. I forbid you to use instant mashed potatoes. It is sacrilege to my Southern roots. Use the ready made mashed potatoes if you must.

Shepherds Pie with Whipped Potato and Parsnip Topping
Makes 12 servings
240 cals / 6g fat / 38g carbs / 15g protein

3 russet potatoes, peeled and cut into large chunks
1 lb parsnips, peeled and cut into large chunks
1/2 cup fat-free milk
1/4 cup fat-free sour cream
2 TB light butter or margarine (I use Brummel and Brown)
salt and pepper to taste

2 lbs carrots, peeled and chopped
1 lb celery, chopped
1 onion, diced
4 cloves garlic, minced
1/4 cup parsley, minced
2 TB Worcestershire sauce
3 cups beef broth, divided
1 lb pot roast, cooked
2 cups frozen corn kernels
1 cup frozen peas
3 TB flour
salt and pepper to taste

Place the potatoes and parsnips in a pot and cover with water. Cook over high heat until fully cooked through and soft/mushy. Drain, and return to the pot. Add milk, butter, sour cream, and salt and pepper. Whip until smooth (I use my hand-held electric mixer). Throw out any of the tough parsnip cores (they will be in large chunks). Set aside.

While potatoes are cooking, in a large pot sprayed with cooking spray, sautéed carrots and celery over medium heat until softened, about 10 minutes. Add onions and garlic, continuing to cook until onions are soft, about 10 minutes more. Add parsley and Worcestershire sauce, cook an additional 5 minutes then add 2 cups beef broth, beef roast, and salt and pepper. Allow to simmer until veggies are fully softened. Add corn and peas, cook until heated, about 5 minutes. Meanwhile, whisk flour with remaining 1 cup beef broth and add to beef/veggie mix. Bring to boil and cook until thickened. Heat oven to 400 and turn on broiler. Pour beef/veggie mix into a 13x9 pan, and top with whipped potatoes and parsnips, spreading evenly. Place pan in oven under broiler and cook until warmed through and top begins to brown, ~15 minutes.

And yeah, the pre-potato pie looks like dog vomit. But it tastes good, so get over it.

Family Dinner: Bucatini Amatriciana (American Style)

I fell in love with this dish during an amazing vacation in Rome, pre-kids. The flavors are basic but comforting at the same time, making this one of my all time favorite pasta dishes. So much so, that even discovering a cock roach in the middle of my half-eaten bowl of pasta during said vacation didn't turn me off of this.

This is my American attempt to recreate this....I am sure it has true Italians cringing (I am fairly certain my Roman versions of this meal included sardine paste, but that is not happening in this house!), but it works and it is close enough to bring back all the wonderful memories of our awesome trip.

Note: This recipe makes a double batch (I always double sauces).  Once cooled, the other half freezes great in a zip lock bag, and is wonderful to have on hand for quick meals when you don't feel like cooking. Nutritional info is for half this recipe.

Bucatini Amatriciana
Serves 8
310 cals / 5g fat / 49g carbs / 14g protein

8 slices center cut bacon (or 8oz pancetta if you are feeling authentic), diced
1 small onion, finely diced
4 cloves garlic, minced
2 tsp crushed red pepper flakes
2 28oz cans crushed tomatoes
1 cups water (or vegetable broth)
2 TB Worcester sauce

1 lb bucatini noodles (or thick spaghetti)
1 cup sharp cheese, such as Romano or Parmesan

In a large pot, cook diced bacon over medium until done and almost crispy. Add onion and garlic, cooking until soft, about 5-7 minutes. Stir in red pepper and cook an additional 2-3 minutes. Stir in water, scraping up any brown bits, then add the tomatoes and Worcester sauce. Lower heat and simmer for 1-2 hours.

While sauce is simmering, cook pasta according to directions. Return to pan, and toss with 1/2 the finished sauce and serve, topping each bowl with ~2 TB cheese.

Getting Dressed

Woah, check it out. Something besides jeans/tank/cardigan. Although a cardigan is still involved, but that happens when you are self-conscious about your fat arms. This is a summer dress that is really easy to transition through the fall. And a gratuitous pic of the kiddos.  (Seriously, how cute are they?)

Dress - Anthropologie, Cardigan and Belt - Target, Boots and Tights- no clue

Carol's Cake

I made this cake for my mother-in-law's birthday.  I think she really wanted one from her favorite bakery, but my father-in-law asked me to make it for her as a "surprise," so into the kitchen I went.

Every birthday cake for our family birthdays between my husband and his parents consists of a version of this cake, 1/2 chocolate cake, 1/2 yellow cake, filled with strawberries, and topped with whipped cream or buttercream.  Fun fact about me:  I dont like strawberries (unless they are fresh and whole).  I hate macerated berries, strawberry flavored things, or that weird strawberry gel/syrup thing that comes in cakes.  Yeah. So in-law cake time and me? We don't mix.

For my version of this cake, I used my favorite chocolate cake recipe (adapted from epicurious), my favorite yellow cake recipe from here, and a strawberries and cream mousse filling instead of berries in gel (taking some artistic liberty here).  I frosted it using my hands-down favorite buttercream recipe, starring my surprise secret ingredient (which I will talk about in a separate post). Also, the recipes below make 4 cake layers, but I only ended up using 3. 4 was going to be precariously tall, and since we were traveling, I didn't want a cake disaster.

The kids chose pink flowers, so I decided to attempt the roses cake I have seen all over pinterest. It came out all right, but I think a pointed star tip instead of a rounded one would have made better flowers. Next time!

Oh, and I am not including nutritional info for this....it is birthday cake.  Live a little!

Chocolate Cake
This recipe makes 2 small 8" round layers.  For a full cake or a larger pan, I would double it.

1 oz good quality dark chocolate, chopped up a little
1/2 cup hot coffee
1 cup flour
1 cup sugar
1/2 cup cocoa powder, not Dutch-processed
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup vegetable oil
1/2 cup buttermilk
1/2 tsp vanilla

Pre-heat oven to 300.  Grease 2 6" round pans (I use Pam), then cover the bottom in parchment paper and grease the paper and pans.  Place the chocolate in a small bowl and pour the coffee over the top to melt, stirring to mix.  In a separate bow, mix and sift the four, sugar, cocoa powder, baking soda, baking powder, and salt together, set aside.  In a large bowl beat the crap out of the egg (this step is important, you want to really break up the proteins) until it is pale yellow and frothy, about 4-5 minutes.  Add the oil, buttermilk, coffee mixture, and vanilla and blend well.  Add flour mix, blending until just incorporated (don't overmix!).  Split the batter between the two pans, give them a couple taps on the counter to reduce the air bubbles, and bake in the center of your oven until done, 40 - 50 minutes.

Cool the cakes slightly in the pan, then turn them out, remove the paper, and allow them to cool fully.  Once cool, you can wrap them tightly in plastic until you are ready to assemble.  I always bake my cakes at least one day ahead of assembling them, I think it gives them time to "set" or something, it makes them easier to fill and frost.

Yellow Cake
This recipe makes 2 small 8" round layers.  For a full cake or a larger pan, I would double it.

2 cups plus 1 TB cake flour
1/4 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temp
1 whole egg plus 2 egg yolks
1 cup sugar
1 cup buttermilk
1 tsp vanilla

Pre-heat oven to 350. Grease 2 6" pans, line the bottoms with parchment, and grease again. Mix the flour, powdered milk, baking powder, baking soda, and salt in a bowl and set aside. In a large bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add the egg, yolks, and vanilla, and beat well. Add 1/3 of. The flour mixture and mix until just barely combined, add 1/2 the butter milk, and mix to just barely combine. Repeat these additions, ending with the dry ingredients. Split between the two pans, tap the pans a few times to eliminate air bubbles, and bake until done, ~20-35 minutes.

Cool slightly in pans, then turn out and remove papers to cool fully. Once cool, tightly wrap in plastic wrap until you are ready to assemble.

This recipe makes 2 small 6" round layers. For a full cake or a larger pan, I would double it.

Strawberry Cream Filling
This will make a lot. You can probably get away with halving the recipe, or you can just eat the leftovers on top of waffles or pancakes, or with a spoon.

4 cups strawberries, hulled and crushed
1 cup sugar
1 TB unflavored gelatin
2 TB cold water
3 TB boiling water
1 1/2 pint heavy whipping cream
1/2 tsp vanilla

Mix the sugar and crushed strawberries together and set aside. Soften the gelatin in cold water and then add boiling water, stirring until gelatin is dissolved. Stir gelatin mix into strawberries and set aside to cool. Beat the whipping cream until thick and small peaks hold, stir in vanilla. Fold in strawberry mixture, cover tightly, and refrigerate until set, at least 8 hours.

To assemble:
Use a large serrated knife to level the cake layers, if needed. Place one of the cake layers on a cake board or serving platter, pipe a thick circle of frosting around the outer edge of the cake layer and cover the inside of the circle with filling. Top with another cake layer (alternating flavors) and repeat filling. Place last layer upside down so top of cake is smooth and flat. Frost and decorate however you want.

The completed cake should be refrigerated due to the cream filling.

SSDD

And here it is again...that trusty jeans, shirt, cardigan, shoes combo.  I would say I need help, but really, I am going places like the post office and the grocery store.  Not the most exciting daily excursions.  I have some actual socializing coming up in the future though, so look out world, I might be breaking out of this style routine!

Jeans - American Eagle, Tank - Target, Cardigan - Banana Republic, Shoes - Target

Quick Fix: Thyme Roasted Pears with Bleu Cheese

I based this quick side/dessert/appetizer (depending on your mood) off one of my favorite salads. This is quick and easy to make, and looks a little fancy if you need to impress but don't want to put forth any effort. I used reduced-fat bleu cheese, but regular bleu or Gorgonzola would work great also.


Thyme Roasted Pears with Bleu Cheese
Serves 4, 1/2 pear per serving
100 cals / 1g fat /  16g carbs / 2g protein

2 red pears (or any kind of pear you want), cut in half and core and stem line removed
4 TB reduced-fat crumbled bleu cheese
2 tsp honey
1 tsp fresh thyme leaves, chopped
1 tsp cracked black pepper
1 bunch thyme sprigs

Pre-heat oven to 415.  Fill center of each pear half with 1 tablespoon crumbled bleu cheese.  Sprinkle each with 1/4 teaspoon thyme leaves and 1/4 tsp fresh cracked pepper.  Drizzle 1/2 teaspoon honey over top of each pear.  Place on baking sheet and surround with additional bunches of thyme.  Bake for ~15 minutes, until cheese and pears are soft and slightly browned.

Getting Dressed

Here it is, another variation of my basic outfit. A master equation that consists of: jeans, shirt, cardigan, shoes.  Simple math is all I can do.  What can I say?  It works for me.

See my muffin-top jeans? I desperately need to get to the mall.

Jeans - GAP, Shirt, Cardigan, and Belt - Target, Shoes - Sperry

Mommy's "Special" Drink

Today was one of those days where I was in need of some serious medication.  You know, when you try to go out in public and something happens to convince you that demon-spawn from the 7th level of hell have taken over your children's bodies?

After the kids' gymnastics class I stopped at the mall because I am in serious need of a pair of jeans that somehow will magically result in less of a muffin top. We barely get through the doors and my son, J, turns into a demon. Running all over the place, screaming, darting through racks, etc. I finally catch him, and because he knows he is in BIG trouble, he starts crying. Then because he is crying, my daughter L starts crying.  We are in ultimate toddler meltdown.  Less than 5 minutes in and I am walking out the door dragging two screaming 3 year olds behind me, completely pissed off and embarrassed. And no jeans.

I manage to make it the rest of the day without pulling out my hair, but by the time B gets home I seriously need to unwind.

So I turn to my special drink that is only for mommies (which is what I tell L so she will stop asking me to try it), boxed wine. Yes, wine in a box with a pour spout.

I have had the opportunity to sample several types of boxed wine (because I am klassy like that), and so far, the Target brand Pinot Noir is hands-down my favorite. The box keeps the wine nice and fresh, which comes in handy when you are not a huge drinker. And the pour spout is so convenient!

A few glasses and relaxing on the couch while B gives the kids a shower and gets them ready for bed does the trick. I am ready to face another day, muffin top jeans and all.

Family Dinner: Beef Barley Soup and Artisan Rosemary Black Pepper Bread

This meal is hearty.  I love making soups in the fall, they are easy, nutritious, healthy, comforting, and filling. (let's see how many adjectives I can fit in there, shall we?)  Beef Barley is a favorite among the tots.  This makes a big pot, so there is plenty of leftovers for lunches throughout the week, or enough to freeze and save for another meal down the road.  It is gets a little thick, so I guess it might be more of a stew than a soup, but you can thin it out to whatever consistency you want using more broth.  The other great thing about this soup is that it is easy to adjust to your tastes.  Want different/more/less vegetables?  Go ahead, switch it up.  It is really almost fool-proof.  I did not take a picture of the soup, I figured soup is something we all kind of know, and frankly, I don't have the photography skills to make it look as good as it tastes.

The bread.  While I wouldn't consider this "healthy," (it is bread after all), it isn't terrible in moderation.  And it tastes amazing, so I think it is worth it.  You can adjust this to your own tastes, adding whatever herbs, cheeses, or flavors you want.  I think the rosemary is a nice complement to the beef soup, though.  Making my own bread is something that I just started attempting this year. It seemed so daunting to me in the past, but it turns out it is actually fairly easy.  The amount of actual effort is minimal, you just have to allow plenty of time to let is rise.  For this recipe, I used my enamel Dutch oven, if you don't have one, I think any oven proof pan with a lid should work.

Beef Barley Soup
Serves 12, about 1 1/2 cup per serving
215 cals/5g fat/27g carbs/23g protein

2 lbs lean beef, such as top round, all the fat trimmed off, cut into bite size pieces
2 cloves garlic, minced
2 lbs carrots, peeled and cut into chunks
1 lb celery, trimmed and cut into chunks
1 medium onion, diced
1 lb green beans, cut into pieces
6 cups 99% fat-free beef broth
4 cups water
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
1 cup uncooked medium pearled barley

Heat a large pot over medium-high heat and spray with cooking spray.  Add beef pieces, and cook until browned, 3-5 minutes.  Add garlic, celery, and carrots, cook an additional 3 minutes.  Add onions and cook until starting to soften, 3-5 minutes.  Add broth, water, salt, pepper, and bay leaves, stirring up any brown bits on the bottom.  Bring to simmer, add green beans and barley, reduce heat to low and allow to simmer ~1-2 hours.

Rosemary Cracked Black Pepper Artisan Bread
Serves 16
165 cals/6g fat/23g carbs/3g protein

1 cup warm water
3 tsp sugar
1 1/2 tsp active dry yeast
2 tsp kosher salt
4 cups all-purpose flour
1 stick melted butter
4 TB chopped fresh rosemary
1 TB fresh cracked black pepper

Add the water and the sugar to the bowl of a stand mixer fitted with a dough hook (you can do this by hand, but it will take you forevvvvvveeeerrrr). Sprinkle the yeast over the top of the water and let it get foamy, about 10 minutes. Add the flour, chopped herbs, salt, pepper, and melted butter. Mix until dough is smooth, stretchy, and pulled into a ball, about 5-6 minutes. Coat a large bowl with nonstick spray, cover with plastic wrap and let rise, 4-6 hours. Lightly knead dough, reshaping into a round loaf shape if necessary, cover, and allow to rise again, 30-60 min. Meanwhile, heat oven to 425. Place empty dutch oven with lid on bottom rack and allow to heat at least 30 min. Take finished dough, plop it into hot Dutch oven, immediately cover with lid and return to oven. Bake for 25 min, removing lid for last 5 min for a browner crust, if preferred.

(Fact: typing Dutch oven this many times has made me giggle like a 13 year-old boy. Maturity at its highest here, folks.)