Foodie Patoodie!

Holiday Recipe! - Strawberry Heart Rice Krispie Treats

noreply@blogger.com (Bailey Jane) — Sat, 25 Feb 2012 03:22:00 +0000

Wow, I haven't blogged in a WHILE and I apologize. I won't go into too much detail, but let's just say that both of Piper's top "eye teeth" broke through last week and it was a pretty miserable, sleepless couple of weeks. Eating wasn't even close to being on the priority list for either one us sleep-deprived, cranky ladies. But now that things are back on track and we both are binge eating to make up for lost time, there are lots of foods to be made and consumed.

For Valentine's Day, I did manage to make a special little treat for the fam. Five days late. On February 19th. Oh well, sometimes part of being a kitchen goddess is being able to admit when you just don't have the time for artsy fartsy stuff. So even though this is technically a "holiday" recipe, I don't see why you can't show your family that you heart them any 'ol day of the year. And who doesn't love Rice Krispie treats, right??

~Ingredients~

1 10-ounce bag of strawberry marshmallows
4 Tbsp. butter
4 cups Rice Krispies
imitation strawberry flavoring

~Directions~

1. Melt butter and marshmallows over medium heat until thoroughly blended. Add your own desired amount of imitation strawberry flavoring.
2. Turn heat to low and add the Rice Krispies one cup at a time until all Rice Krispies are coated and mixed with the marshmallow and butter mixture.

3. Grease an 8x8 cake pan.
4. Place the Rice Krispie mixture in the cake pan and press firmly down into the pan with a spatula.
5. Place in refrigerator for at least 10 minutes so that the mixture is completely cool so that it is not sticky when you cut out your shapes.

6. After the mixture is cooled, flip mixture out of pan and onto waxed paper.

7. Cut out heart shapes with any heart-shaped cookie cutter, measuring cup or plastic toy you may have laying around. I have a set of heart-shaped measuring cups that I used and the various sizes made them even cuter! I also place Strawberry Milkshake Whoppers around the hearts to look like little bubbles. Bubbles and hearts, heart and bubbles. Very Valentiney if I do say so myself!

Foodie Beauty: Yogurt Honey Mask

noreply@blogger.com (Bailey Jane) — Sat, 11 Feb 2012 21:14:00 +0000

I made zucchini fritters with homemade tzatziki sauce last night for dinner and now I have a lot of leftover plain flavored strained Greek yogurt. That means two things: Delicious yogurt and fruit blends for The Pipster, and DIY skin treatments!

Why are both yogurt and honey so good for the skin? First of all, yogurt stimulates collagen production making it perfect for plumping up unwanted facial lines and creases. Second, it is chalk full of lactic acid which refines the pores. It's natural, so you don't have to worry about the abrasiveness of store-bought astringents. Honey is known to retain water. Therefore it can trap moisture inside the skin leaving your skin feeling balanced and hydrated. It also is widely known to treat minor cuts and abrasions. So if you exfoliate your face too hard by accident (note how red my face is in the picture below...oops), the honey will help to repair it. Brilliant! Here is how I made mine!

~Ingredients~

1 Tbsp Greek yogurt (do not use low or non-fat, the fats are healthy for your skin)
1 tsp. room temperature honey

The colors of nature are pretty!

~Directions~

1. Stir the two ingredients together.

2. Apply generously to the face and neck.
3. Let sit for 15-20 minutes.

I scrubby scrubbed way too hard. Good thing there's honey in the mask to repair my oopsie!

4. Rinse off with a nice, hot, steaming washcloth.

Kitchen Goddess: Vacuum Cleaner Air Freshener Trick!

noreply@blogger.com (Bailey Jane) — Sat, 11 Feb 2012 17:06:00 +0000

Lately, I've been really trying to utilize oils in any way I possibly can. Oils last so much longer than powders or sprays. I found a nice cozy scent that makes me feel all warm and snuggly during this freezing cold weather and went from there. Here's what you need:

Cotton ball
Essential or diffuser oil of your choice
Vacuum cleaner

Here's what to do:

The cotton ball does not need to be soaking wet, but turn the bottle over enough that the cotton ball is moderately damp.

Place in the vacuum bag on your vacuum cleaner.

The scent lasts until the vacuum bag is full and it needs to be replaced. At that time, place a new wet oil-soaked cotton ball in the new bag. Instant air freshener AND clean carpets! Two birds, one stone! Love!

This is the diffuser oil I use for the winter time. I also love to use pure clove oil. It's a little spicier and is nice around Halloween time.

Foodie Baby: Blueberry Spinach Apple Puree

noreply@blogger.com (Bailey Jane) — Thu, 09 Feb 2012 04:46:00 +0000

This was the first recipe I taught to the women who are taking my Foodie Baby class on Wednesday evenings. It doesn't matter how young or old your baby or toddler may be, this is a tasty and uber-healthy puree that is easy to whip up. Call me lazy, but I am going to just copy and paste the pages that I typed up for the class and paste them here. Hey, I've already done the leg work!

As easy as it can be to grab a few jars of basic fruits from the baby food aisle, it is also a lot less expensive and a lot more fun to experiment with fruit combinations at home! To make things even easier, fruits generally boil down on their own and very little, if any, water will even need to be added.

Slap Me Some Skin – I am a huge advocate in leaving the skins on fruit and vegetables. After doing research on the topic, I have found that many fruits and veggies contain more valuable nutrients, minerals, and vitamins in their skin than in their flesh! As far as I could tell, my daughter never experienced any adverse reactions to leaving the skins on and I feel she is healthier for it. Just make sure to wash all of your fruits and veggies first!

Recipe #1 – Blueberry Spinach Apple Delight

You can make this recipe with or without the spinach if you’d rather have pure fruits, but I find that incorporating spinach delivers an even heftier punch of antioxidants, not to mention calcium and iron.

Ingredients

1 and ½ cups fresh or frozen blueberries

1 and ½ cups of baby spinach leaves

2 medium apples of your choice, cored and chopped

¼ cup of water

Medium pan

Colander

Stirring utensil

Large bowl

Directions

Place the blueberries, apples, and water in a medium pan, cover with a lid and simmer on medium-high heat until apples are tender. About 10 minutes.

Reduce heat to low and add the spinach. Cook until the spinach has wilted, no more than 3 minutes.

Pour the contents of the saucepan into the colander, placing the large bowl underneath to reserve the cooking liquid.

Transfer the fruits and spinach into a food processor or blender and add the cooking liquid until desired consistency is reached.

Foodie Baby: Tuna Salad With Whole Wheat

noreply@blogger.com (Bailey Jane) — Tue, 07 Feb 2012 03:12:00 +0000

Protein? Check. Healthy benefits of eating fish? Check. Healthy fats and oils? Check. Robust and tangy flavors to introduce to the little one? Check. A touch of whole wheat? Check. An incredibly creamy and easily consumable baby food? CHECKITY CHECK! As far as the age-old controversy as to which spread is healthier, real mayonnaise is the way to go if you plan on feeding it to a child. Although Miracle Whip has less calories and calories from fat, it also contains more sugar and is more processed. It is not our waistlines we are concerned about here, it is what is best for our children. Fat and calories are good for their growing bodies and minds, always in moderation of course.

~Ingredients~

1 can of tuna, drained
1 and 1/2 Tbps. Mayonnaise or Miracle Whip
1 tsp. yellow or Dijon mustard
3 hamburger dill pickle slices
1/4 piece of whole wheat bread
2 Tbsp. whole milk

~Directions~

1. Blend all ingredients in a food processor. Add any extra Tablespoons of whole milk as needed to reach desired consistency.

2. I find that when trying particular strong or unusual flavors, even when tasted before but not on a regular basis, having enjoyable distractions help to keep the baby focused on things other than the eating task at hand. Read a favorite book and they'll open their mouths without even thinking about it, processing the taste without thinking too much about it.

3. Next thing you know, they'll be eating the whole bowl!

Foodie Funny: A Little Italian Humor

noreply@blogger.com (Bailey Jane) — Tue, 31 Jan 2012 21:17:00 +0000

I called my mother to let her know that I'm fixing potato Gnocchi for dinner and she was very excited. We talked for a few minutes about this and that, and when the end of the conversation had approached she jumped off the phone with a jovial "OKEY GNOCCHI!" *clap clap clap clap clap clap* She'll be here all week, don't forget to tip your waitress.

Oy. That was a bad joke Gram.

Foodie Baby: Power To The Uh-tay-tow!!

noreply@blogger.com (Bailey Jane) — Wed, 25 Jan 2012 22:02:00 +0000

I am a proud foodie mama today. Piper, who will be 18 months old in 3 days said "potato" as I was chopping off a hunk of the delicious raw tuber for her to gnaw on. Of course there was a complete omission of the "p" phoneme but the three syllables were clear as day! Say it with me! "UH-TAY-TOOWWW!, UH-TAY-TOOWWW!" Power to the uhtaytow. That is all.

Foodie Baby: 7 Superfoods For Your Child's Diet

noreply@blogger.com (Bailey Jane) — Tue, 24 Jan 2012 19:51:00 +0000

Researching, researching, researching as always! Because knowledge is power!

Now that we've gotten our super awesome Internet high-five out of the way, here are 7 foods that I found on Babycenter.com that are wonderful to include in your baby, toddler, or child's diet. They're easy and affordable to keep around the house at all times, and easy to incorporate into snacks or meals. Three cheers to better baby health!

---------------------> CLICK HERE to read the article!

Foodie Books: Hungry Monkey: A Food-Loving Father's Quest To Raise An Adventurous Eater

noreply@blogger.com (Bailey Jane) — Mon, 23 Jan 2012 20:55:00 +0000

I am browsing my Goodreads.com in search of foodie books, and I have found a ton. This particular book stood out to me because the author and I share the same mission: raising a future foodie and sharing gastrointestinal adventures, whether successes or failures, with our mini-human counterparts. I hope to buy this very soon as it sounds incredibly entertaining! The book description alone is enough to make me want to order it today!

Holiday Recipe! - Frosty Snowmen

noreply@blogger.com (Bailey Jane) — Sat, 21 Jan 2012 04:18:00 +0000

Once again, I jumped the gun and took on a project that turned out to be really fun but really lonely unless your child is OLD ENOUGH TO HELP. This is about as festive as it gets, and it's not necessarily just for the holidays. I consider this more of a winter recipe but I did make them to be enjoyed on Christmas afternoon, after the traditional vat of chili was eaten.

I imagine that the perfect age range to enjoy this activity would be 7 to 12 years of age. Old enough to dip the doughnut holes into the frosting and wrap the little Twizzlers Pull & Peel scarves around the snowmen's frosty little necks. Probably not 17 months old and more interested in throwing the doughnut holes across the room resulting in a definitive "splat" which you'll be cleaning up later, but only after it's already gotten dry and concreted itself to an undoubtedly porous surface because you were so preoccupied with your artsy project that no one truly cares about except you, and afterwards forcing everyone to eat them while you're watching as they make exaggerated "mmmmmmm" sounds, secretly scraping the gumdrop berets from their dental bridges. Have fun!

~Ingredients~

28 glazed doughnut holes

1 bag of semi-sweet miniature chocolate chips

orange Starburst

1 can vanilla frosting

1 box Good & Fruity candies

1 bag of Brach's Jelly Bells candies

1 bag miniature marshmallows

1 bag Twizzlers Pull & Peel licorice strips

toothpicks

wax paper

~Directions~

1. Open the can of frosting and heat in microwave in ten-second intervals, stirring between each interval, until it has melted into a consistency similar to buttermilk.

2. Cover two plates with wax paper.

3. Using a fork, dip a doughnut hole into the frosting, coating it completely.

3. Place the dipped doughnut hole onto a plate covered with wax paper. Insert a toothpick into the center.

4. Dip a second doughnut hole into the frosting and slide it onto the toothpick so that it sits atop the first doughnut hole. Repeat until all doughnut holes have been frosted, toothpicked, and stacked.

5. Steadying the snowman by holding the toothpick with one hand, push the pointed tip of the semisweet miniature chocolate chips into the "face" of the frosted snowmen so that the flat bottom is facing out creating the snowmen's eyes.

6. Unwrap an orange Starburst. Using a serrated knife, saw one of the four corners off and mold into the shape of a "carrot nose" with your fingers. It's okay if it is not perfect. No snowman has a perfect carrot nose. Repeat for the rest of the noses.

7. Press the carrot nose onto the snowman the same way you applied the eyes.

8. Cut the end off of a Good & Fruity with a pair of kitchen scissors.

9. Repeat and press vertically onto snowmen until there are three "buttons" apiece.

10. Pull one bundle of Twizzlers Pull & Peel from the bag, and peel two strips (stuck together) from the bundle. Wrap around the neck of each snowman to create a scarf.

11. Using a pair of kitchen scissors, cut the bottom flat part of the Brach's Jelly Bell from the top part and place on top of each snowman's head, using the top of the toothpick to secure it into place.

12. VOILA! HAPPY, FROSTY, SWEET LITTLE SNOWMEN READY TO BE ENJOYED BY THE ENTIRE FAMILY!

So festive sitting on the table in the Christmasy dining room!

Kitchen Goddess: FOODIE BABY CLASS!

noreply@blogger.com (Bailey Jane) — Fri, 20 Jan 2012 19:26:00 +0000

It's official! My Foodie Baby class in the Park Hill School District begins on January 25th, 2012! It's not too late to enroll, and you can do so by calling the Community Education office at 816.359.4060. It is a six week course, Wednesday nights, from 6-7:00pm in the Lakeview Middle School foods room. The turnout may be small at first, but hopefully demand will be large enough that it can become a continuing class with other classes branching off from it as popularity increases.

The class is baby-friendly of course, unless you feel that you could better concentrate if the wee one was not present. It is basically a hands-on approach to making fresh, wholesome, unique baby food and will include recipes, instructions on pureeing, storing, weaning, transitioning and fully involving your baby in the sights, sounds, and smells of the kitchen. All too often children are plopped in front of the television while dinner is being prepared, when it's really the perfect opportunity for learning, bonding, and fun.

I hope to see some of you there if you're in the Kansas City area! More recipes and foodie fun to come!

Here's Pip in San Antonio shoving a tortilla in her face hole! Yaaaaaay foodie babies!

Reflections In the Kitchen Window: FOODIE FAUX PAUX

noreply@blogger.com (Bailey Jane) — Thu, 12 Jan 2012 03:28:00 +0000

I'm sure I have officially broken some cardinal rule of foodie blogging by hardly writing around CHRISTMAS TIME, the time of year when recipes should be flying to people's inboxes faster than UPS ships parcels. Please accept my apology, but I am new to this as well. When my life becomes busy, there is obviously less time for sitting down at the end of the day to type out my culinary adventures. Actually, during this holiday season there was precisely the amount of time it took to pour a tall glass of wine and collapse onto the couch when all was said and done.

Once the holidays were over, I experienced something very new for me: a post-holiday crash that truly resulted in about a week of very real and deep sadness. I suppose it could be called a type of "situational depression." I have experienced this several times during my life, the first time being in college, and I will say that it is a most horrible feeling. This year, having a toddler I think I got extra caught up in the euphoria of Halloween, then Thanksgiving, then Christmas, then New Year and once I realized there were no more halls to deck, no more bells to jingle, no more silent nights (ok, I have a toddler, who am I kidding), the crash from the high sent me into a tailspin of irrational crying and anxiety. BUT NOT TO WORRY! I have pulled up my big girl pants, strapped my apron back on, and I am ready to rock and roll! That was rough though. Next year, I will brace myself for the inevitable crash so I won't hit so hard. Or at least knead out some of my famous dumpling dough first so it won't hurt so much.

Click here to read some great tips on how to avoid holiday depression next year if you are prone to such things, and

Click here to read some great tips on how to avoid post-holiday blues next year, much like the ones I experienced. Creating "Big Audacious Goals" sounds like a great idea to me! At least this way, you won't end up looking like my twin here once it comes time to take down the beloved Christmas tree.

Holiday Recipe! - Christmakwanzakah Punch

noreply@blogger.com (Bailey Jane) — Fri, 23 Dec 2011 21:10:00 +0000

Not everyone celebrates "Christmas," so I wanted to make a seasonal punch with as much color and character as the human race itself. On a separate note, my father, who is bed-bound this holiday season, is hard to buy presents for. He was hard to buy presents for before, but now that he is unable to eat or drink (except for via peg-tube) or generally be merry like the rest of us, the mission became even more difficult. My mother realized we needed to bring the merriness and Christmas cheer to him! She invited around 15 people to the house, instruments and all, to gather around his bed and sing Christmas carols which turned out to be a very warming and meaningful Christmas gift. Every person who came to sing also brought my mother and me (and Pip), Christmas cookies and holiday breads of every kind. We already had a carton of egg nog poured, but I wanted to offer a refreshing and festive punch as well for those who may not be a fan of the nog. Piper absolutely loved it and ran around yelling "YUMMMMMM" after each sip. It's sweet, tart, colorful, and smooth....and perfect when combined with rum (needless to say that part's not for the kids...then again, visions of sugarplums may very well dance in their heads). I hope you enjoy as much as we did! Happy holidays!

~Ingredients~

2 cans ginger ale
1/2 cup frozen pink lemonade concentrate
1 1/2 cups pineapple juice
2 cups orange juice
1 quart cranberry juice
1 cup sugar
1 pint rainbow sherbet

~Directions~

1. In a large serving bowl, combine all of the ingredients except the sherbet and ginger ale. Mix well. Add a few ice cubes to get it cooler if you plan on serving it quickly and the punch may not have adequate time to chill.

2. Right before serving, add ginger ale and rainbow sherbet.
3. If you wish to spike this punch, it is delicious with vodka or flavored rum.

I hope this comes in handy for any last-minute holiday parties! Ok, back to wrapping a few last minute presents...ENJOY!

Holiday Recipe! - TEQUILA CHRISTMAS CAKE

noreply@blogger.com (Bailey Jane) — Wed, 21 Dec 2011 19:33:00 +0000

TEQUILA CHRISTMAS CAKE

Ingredients:

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

Directions:

Sample the tequila to check quality. Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 s and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Cherry Mristmas

Tequila Christmas Cake...and this is funny to you...?

What's for Dinner? - Quick and Easy Dumplings

noreply@blogger.com (Bailey Jane) — Sun, 18 Dec 2011 04:05:00 +0000

This weekend was out of the ordinary for me, meaning, I actually went out and enjoyed myself in the company of other adults my age. Until the SoCo and lime shots took effect, I think I managed to not talk about how miraculous my toddler's very mundane day-to-day activities are, and I consider that to be an accomplishment. This also means that I needed to make a dinner that can be healthy, comforting, and requires practically no brain cell function to make. We had some chicken broth and some homemade chicken gravy in the fridge, leftover turkey and couple of chicken breasts, frozen carrots and peas....add some spices and the dumplings are the only thing left to complete the soup. Here is the recipe for my dumplings. They seem to come out perfect every time and they're incredibly easy to make.

~Ingredients~

2 cups of all-purpose flour

1 and 1/2 tsp. sugar

1/4 tsp. + 1/8 tsp. baking soda

1/2 tsp. salt

2 tsp. baking powder

2 Tbsp. cold butter, cut into small pieces

1 cup whole milk

1 new potato...

~Directions~

1. While you mix your ingredients, give the new potato to your child and let them do odd, lurky things with it.

2. Combine all of your dry ingredients in a medium bowl and mix well.

3. Using a fork, not your hands (you do not want the butter to melt, it is important that it remains cold), mix in the butter, smashing it with the fork.

4. If it seems a little too sticky, sprinkle in a little more flour so it is manageable.

5. Lightly flour a flat surface.

6. Pour the dough from the bowl onto the floured surface, rolling it in the flour and pressing flat. Repeat a few times until the dough is easily flattened. Flatten with your hands until it is about 1/8th of an inch thick.

7. Definitely pull up a chair and let your 16-month old dumpling touch and feel the flour and the dough.

8. They will feel included, helpful, and should they put any of the dough in their mouths, there are no ingredients that are harmful if swallowed raw.

9. Make hand prints in the dough! Have fun! Remember, cooking is just an excuse to spend time together...with a warm bowl of food at the end.

10. Cut the dumplings into strips going vertically, then cut again horizontally.

11. Drop the raw dumplings into a pot of boiling broth/soup of your choice and let boil for 10 minutes. ENJOY!

Kitchen Goddess: Must-Have Christmas Aprons!

noreply@blogger.com (Bailey Jane) — Fri, 16 Dec 2011 17:18:00 +0000

How adorable is this apron?? I found it on Cupcake Provocateur, one of my favorite sassy kitchen websites. Click here to see the entire Christmas apron collection! Perfect gift idea for anyone who loves to cook, but obviously with a little flair.

What's to Drink? - Apparently Not Ginger Lemon Tea...

noreply@blogger.com (Bailey Jane) — Wed, 14 Dec 2011 14:54:00 +0000

While cooking the Roasted Cauliflower Curry Ginger Soup last night (recipe for that still to come), I minced a little too much fresh ginger. I didn't want to waste it, so I decided to try to make my own tea. Do you remember in the very beginning of this blog, I told all of you readers that I would post even my kitchen failures? Well, this would be one of them. I experimented, I got all excited, and I got burned. Literally. Now I know from first-hand experience that a very little bit of fresh ginger goes a really really really long way. Although the smell simmering from the pot was incredibly inviting, one small sip resulted in a fire cascading down my unsuspecting throat. It was the spiciest and least comforting tea I think anyone has ever made. I will now share with you how I made it, and please try to refrain from laughing. This was a first for me. I would love some input on how to make a tea that doesn't cause third-degree burns of the esophagus though, if any of you would care to share!

~Ingredients~

2 cups of water

2 Tbsp. minced fresh ginger root

1/2 of a lemon

Dash of ground cinnamon

Dash of ground clove

1 Tbsp. honey

~Directions~

1. Combine water, lemon, ginger, cinnamon, and clove in a small pot and bring to a boil.

2. Reduce heat to low, and simmer for 20 minutes.
3. Using a mesh strainer, pour the tea through so as to separate the ginger and lemon.

4. Add the honey and stir.

5. I wish I could say that it tasted as wonderfully as it smelled! Based on this botched recipe, how would you change it (besides obviously not using so much ginger) to make it palatable? Any input is good input!

Reflections In the Kitchen Window: New Favorite Aroma

noreply@blogger.com (Bailey Jane) — Wed, 14 Dec 2011 00:16:00 +0000

As I'm cooking tonight's dinner, a roasted cauliflower curry ginger soup, I found a new favorite smell: chicken stock, freshly grated ginger, fresh lemon zest, curry, cumin, cilantro, leeks, and garlic simmering in a pot. All of these things together have made everything smell so beautiful and I wish that I could capture it in a bottle somehow. Mmmmmm, recipe to come. I just needed to share this new awesome olfactoryness with you all.

Fresh leeks and ginger.....that'll pick you up out of ANY dreary winter day!

Foodie Fun: Apple Hearts!

noreply@blogger.com (Bailey Jane) — Tue, 13 Dec 2011 02:45:00 +0000

How refreshing and sweet is this photograph? So much so that I just want to bite into it, that's how refreshing and sweet!

What's For Dinner? - Quick and Easy Spicy Chili

noreply@blogger.com (Bailey Jane) — Fri, 09 Dec 2011 03:59:00 +0000

It's cold and overcast here in Kansas City, perfect for a quick and easy chili that's sure to warm up your insides! I was not in the mood to tackle the grocery store today, which is odd since cold and overcast days are perfect for grocery store adventures. But being lazy also has its perks! You get to improvise with whatever you may have in the fridge and pantry! I found that combining all of these basic ingredients together creates a KILLER concoction! I plopped a couple of spoonfuls into the food processor and chopped it just a tad more for Piper, and mellowed down the spiciness by adding a splash of milk. She enjoyed it as well! Keep a sippy cup of milk nearby though, just in case your little one has a 5-alarm freak out!

~Ingredients~

1 lb. 90% lean ground beef
1 cup chopped white onion
1 clove minced garlic
1 Tbsp. cumin
1 Tbsp. ancho chile powder
4 tsp. finely chopped jalapeno peppers
1, 10 oz. can diced tomatoes with green chiles
1, 15 oz. can tomato sauce
1, 15 oz. can red beans, undrained
apple cider vinegar to taste

~Directions~

1. Add the ground beef and onion to the skillet and cook over medium heat until beef is no longer pink, about 8 minutes. Do not drain the grease.

2. Add the ancho chile powder, cumin, garlic, jalapenos, tomatoes/chiles, tomatoes, and beans. Bring to a boil, reduce heat and continue rapidly simmering on medium heat for 20-30 minutes.

3. The dinner is ready for the adults!

4. If you'd like your little one to try some spicy goodness, plop a couple of spoonfuls into a food processor with a splash of milk to counter some of the jalapeno heat and let them try it. Don't worry, at first Pip was a little startled with the spiciness as well....

"Hey, wait a minute. My mouth is all warm ...."

...but then promptly let me continue shoving it in her face hole. Spice is healthy! It keeps the adrenaline pumping and the sinuses clear! ENJOY!

"Warm = yummy"

Kitchen Goddess: BEHAVE FOOLISHLY!

noreply@blogger.com (Bailey Jane) — Wed, 07 Dec 2011 15:44:00 +0000

In one of the very first blogs I ever wrote on Footie Patoodie!, I stated that the most important tool of the trade you can bring to the table is a sense of humor. As a mother of a new baby, your boobs will ache, your hormones will rise and fall with such amazing speed only a NASA physicist could possibly begin to understand, purple bags will appear under your eyes that 6 months prior did not exist, your skin seems to think you have reentered your traumatizing pubescent middle school years, the voluminous hair that once bounced playfully around your shoulders will lay limply against your poor withered skull...As for the men doing it for themselves, all of your preconceived notions that a militant sleeping and eating schedule would be enforced just flew right out the window, frozen pizzas are your best friend, your expensive Craftsman tools you were going to use to restore that kickass rat rod are now being used to assemble the world's most complicated toy sets that will frustratingly come in second to the box and wrapping in which they were packaged (sigh), and you are wondering who this woman is that you married and with whom you decided to have children as she runs around like a chicken with her head cut off, yelling at you for doing absolutely nothing out of the ordinary.

This is why you must make time to behave foolishly. Not just foolishly, but really embarrassingly. And most importantly, BEHAVE FOOLISHLY IN FRONT OF YOUR CHILDREN. I truly believe it is important and healthy for children to see their parents being silly, enjoying their lives, dancing like idiots, singing at the top of their lungs, movin' and groovin', and generally being goofy. Not only is it healthy for the kids to see that even during stressful times you are able to cut loose, but it's healthy for YOU. When have you ever shaken your booty and not felt 10 times better by the end of it? Is it even possible to dance to your favorite throw-backs without grinning ear-to-ear? Next time you're cooking dinner and you feel pressured to get the meal on the table or in your baby's mouth at exactly 5:00pm, stop. Grab your favorite CD. Close your eyes. Find the rhythm. AND BUST A MOVE!!!!! After you're finished you'll realize your family is not starving, and they were just totally entertained by the crazy person flailing about in the kitchen. Now go pop and lock that meatloaf on the table. Your family's waiting for (and still laughing at) you.

These videos were taken in January of 2011, so almost a year ago. Piper was a little over 5 months old and was sitting in her bouncy seat right in front of me. I'm not taking all credit, but today she is a dancing, energy MACHINE.

Reflections In the Kitchen Window: Mustard Brush?

noreply@blogger.com (Bailey Jane) — Tue, 06 Dec 2011 03:54:00 +0000

I was watching "All in the Family" tonight, and when Edith was preparing a sandwich for Archie I noticed that a brush was attached to the lid when she opened the mustard jar! Oddly, every night before bedtime Piper and I watch a few episodes of "The Pink Panther," and I distinctly recall seeing The Pink Panther order hot dogs from multiple hot dog vendors who all use little brushes to brush on the mustard. Is there anyone out there who knows when these brushes or style of condiment containers were used? As a follow up question, does anyone have any idea why they were discontinued? I don't know why I'm so hung up on this. Maybe it's because I wish we still took the time from our busy hustle-and-bustle to paint on our condiments rather squirt and slap everything in such a hurry. Maybe we'd take our time and appreciate our food if we viewed it as a little piece of edible artwork. I'll be researching this as well, but for now I ask you, the reader, to VAN GOGH BANANAS and give me your thoughts!

P.S. - Please forgive my phrasing in the 6th sentence. It was unintentional, but in retrospect, really funny.

Foodie Quotes: The Obvious Choice

noreply@blogger.com (Bailey Jane) — Mon, 05 Dec 2011 03:11:00 +0000

We know which one I'm going with....

Foodie Baby: Cajun Red Beans & Rice with Chicken

noreply@blogger.com (Bailey Jane) — Fri, 02 Dec 2011 04:44:00 +0000

This is one of Pip's all-time faves! She polished off an entire jar each and every time without fail. I also scoured my entire computer and somehow deleted all of the how-to pictures! But I have something better. I have a VIDEO. Apparently Cajun food makes babies SPICYYYYY!!! I hope your little one enjoys this healthy, zesty, and a-tad-spicy baby food as much as mine does!

~Ingredients~

1 bag of Boil-In-A-Bag brown rice
1 can red beans, drained
1 Tbsp. butter
drizzle of olive oil
2 small chicken breasts, cooked ,seasoned with salt and pepper, and chopped into chunks
1 tsp. Zatarain's Creole Seasoning
1/2 cup (about 2 stalks) celery, chopped
8 cherry tomatoes
1/4 cup white onion, diced
1/8 tsp. cayenne pepper
1 and 1/4 cup water

~Directions~

1. Cover bottom of large skillet with olive oil and butter and cook on medium heat until butter melts.
2. Add the white onion, cherry tomatoes, cayenne pepper, celery, and Creole Seasoning
3. While vegetables are cooking, prepare brown rice as directed on box.
4. When rice is done cooking, add it to the vegetables in skillet.
5. Add the can of drained red beans.
6. Add cooked chicken breast.
7. Cook together on medium heat for 10-15 minutes.
8. Transfer mixture to blender.
9. Add the 1 and 1/4 cups of water and stir.
10. Blend until you reach the desired texture.

LEISSEZ LES BONS TEMPS!!!!

~~~ CORRECTION~~~

I did find the pictures! They were just all jumbled around. Not that they are absolutely crucial, but here they are anyway.

1. This is the brown rice I use. Super fast and easy, and still super healthy!

2. Here are the ingredients you need.

3. Yields approximately 9 jars of baby food.

4. Tasting.....

5. AND VERDICT!

Foodie Baby - CHEERS!!!

noreply@blogger.com (Bailey Jane) — Wed, 30 Nov 2011 18:35:00 +0000

It's the little things that get us parents all excited and today was my first attempt at teaching Pip to "Cheers!" Honestly, I wasn't sure she'd grasp the concept right away but lo and behold, she was clinking sippy-to-glass within just a minute! Sorry for the annoying repetition, but as you parents also know, it takes a lot of times before something truly sinks in. Here is a video of our VERY FIRST TOAST!