Family time is to be treasured, be it through Skype sessions or cuddling while watching Sesame Street. The key is cherishing the moments in whatever shape they take. For me, that often comes in the form of meals together, since one of the ways I show my love and appreciation is via my cooking. The way to the heart is through the stomach, according to the cliché, and I can’t disagree! A recent addition to our weekend routine has been the “Everything But The Kitchen Sink” Quiche. It’s a fantastic way to get through some of the miscellaneous items in our refrigerator, while simultaneously giving us the opportunity to enjoy an easily-prepared meal together.
I’m hugely opposed to wasting food, so every Sunday night I take whatever leftovers I can find (within reason), and throw them into a quiche. It never fails to surprise me just how amazing the result is! It just goes to show that anything is good once you mix it with cheese and eggs. The idea of the weekly quiche began courtesy of my friend, Lila. When I gave birth to Gray, all of my girlfriends got together and planned a meal schedule for me. Every few nights someone would show up with food for us, which was an unbelievable show of love, support, and encouragement at a much-needed time. Let’s be honest– in the throes of the steepest learning curve you’ve ever experienced, when you’re more preoccupied with changing diapers instead of making spaghetti, or you’d rather gaze at your newborn instead of making a pork roast, how awesome is it to receive a homemade dinner?! Casseroles have never been such a prized possession. But Lila one-upped the typical dish, and brought us a meal that exceeded the bounds of dinner. She brought over a quiche, and even included the recipe. It fed us for breakfast, lunch and dinner, and we’ve been hooked ever since. I’ve made a multitude of variations on it thus far, using her basic recipe as a foundation. Here’s our favorite version:
The “Everything But The Kitchen Sink” Quiche
(This basic quiche recipe came from an unknown source- maybe Bisquick? But the rest is all me!)
Recipe created by Jenna von Oy
Ingredients:
2 Eggs
1 Cup milk
½ Cup Bisquick mix
2 Cups shredded cheese (for this particular recipe, I use 1 ½ Cup sharp cheddar & ½ Cup grated parmesan)
1 Tbsp. butter
1 (14 oz) Can of Artichoke hearts
2/3 (3 oz) Package of chopped prosciutto
~ Pre-heat oven to 350 degrees.
~In Sautee pan, melt butter on medium-high heat, until browned.
~Add prosciutto, and turn heat to low. Cook for 30 seconds to one minute, or until lightly browned. Set aside on a paper towel, to drain the grease.
~In a mixing bowl, combine the eggs and milk. Whisk until well blended.
~ Add the Bisquick mix, and cheese.
~Chop the artichoke hearts, and add to the mixture
~Add the cooked prosciutto.
~Pour into ungreased pie plate or tin.
~Bake in oven for approximately 45 minutes, or until cooked through.
~Let it set for five to ten minutes before serving. Salad and wine are wonderful accompaniments!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. Don’t forget to follow me on Twitter!
If the title of this post made you think I was planning to wax poetic about a masterfully sexy, avant-garde position that you could excite your husband with in the bedroom tonight, you’re out of luck. (Unless, of course, you enjoy experimenting with food…) That said, you might find the subject matter speaks your language anyway: this week, I’m dishing about chocolate! I’ve honestly never been the kind of girl who craves chocolate. When I do, one little semi-sweet chip is more than enough to satisfy me. I typically lean more toward the salty and savory, rather than the sweet. I have gone through phases where I’ve salivated over the thought of spicy tuna sushi rolls, dreamed of homemade pappardelle pasta with lamb ragu, pined for eggplant parmesan, and hungered for an all-American hot dog. There was even a week or two, a few years back, when I couldn’t get my mind off of radishes. Seriously… radishes. No, I wasn’t pregnant; I was just being weird. But lately, I seem to be headed for Chocoholics Anonymous. I’m fairly certain the obsession began with this year’s stash of Girl Scout cookies, which I suppose I can credit to my husband. I’m sure he didn’t know he was contributing to my confectionery delinquency when he so sweetly surprised me with them on Valentine’s Day. But he has created a full-fledged Girl Scout cookie monster. We’re down to only a few boxes of Samoas and Tagalongs, my two favorites, and I’m not sure what I’m capable of once they’ve been consumed. I may become a cookie poacher. Hide your kids, hide your Girl Scout badges.
If I’m being honest with myself, a love for chocolate was inevitable. When I was a little girl, I recall my mother taking me for leisurely “walks” around the block, during which we would somehow wind up at the nearby market. We would often leave the checkout counter with a gallon of milk and a grocery bag full of candy bars. Miraculously, those candy bars would disappear in no time flat, leaving me to wonder who was stealing all of our treats. A bonbon-burgling bandit, perhaps? Of course, in retrospect, I chuckle shrewdly at the memory. I’m glad my mom got her self-soothing in somehow. With four kids, sitting down with a glass of milk and a Mounds bar must have felt like a vacation to Tahiti. But, despite her strong affinity, I’ve never really indulged my sweet tooth. Until now, that is. It isn’t to say I haven’t enjoyed dessert while out to an anniversary dinner with my husband, or that I haven’t made a Thanksgiving pie from time to time, but the instances have been few and far between. You won’t find me drowning my sorrows in a pint of double chocolate chip ice cream; you’ll find me drowning them in a glass of full-bodied Cabernet, accompanied by a medium rare steak. I am my father’s daughter. So it has been strangely satisfying to find myself desiring chocolate with the sense of urgency my mom used to, and I’m having to get creative now that Girl Scout cookie season is coming to a close. Which brings me to…
A few weeks ago, during our weekly Costco trip, my hubby spotted a rather large box of brownie mix. Given my recent fascination with sweets, I agreed we should splurge on it. Though I am quite passionate about cooking, finding time to bake is not on my radar. After a long day of keeping Gray and five dogs out of trouble, picking up miscellaneous squeaky toys, prying hardened crackers off my clothes, and trying to get work and dinner done, baking sounds as delightful as a carriage ride to Hell. But boxed brownies? If the road to Hell is paved with pre-made brownie mix, I might just saunter down it. (Did I just write a metaphor that suggests I’m willingly going to Hell? Geez. This sugar high is making me loopy. I thank you not to take that literally.) Anyway, we brought the brownie mix home, and I discovered I don’t mind baking after all. You know, as long as it just means adding a few ingredients together and throwing a dish in the oven for a while. Yes, yes, I know; by definition, that’s what “baking” is. Please bear with me here! Being a serious foodie, I thought I couldn’t possibly find any culinary inspiration in boxed goods. I was wrong. A few batches of brownies later, I became motivated to doctor up the store-bought mix and create more unique variations of the easy, no-fuss dessert. And isn’t ”no fuss” what it’s all about? Unless, of course, you’re someone like the fabulous Sandy, at Firefly Confections, who somehow manages to be mommy to two kids AND make the most killer caramels you could possibly dream of. My envy of her skills is unbecoming, but present nonetheless. I’d like to be her honorary family member for a week, so I can feast to my heart’s content. (Hint, hint, Sandy!) Instead, she’ll probably wince at my pseudo-baking recipe listed below. But I digress. Even if you don’t have hours to spend whipping up desserts worthy of Paula Deen, you can still manage this recipe… It is simple, swift, mommy-friendly baking at it’s finest!
My “Hot Mamasita” Brownies
(To be consumed after the kids are asleep, with no judgment passed if you eat all of the gooey goodness in one sitting!)
Recipe created by Jenna von Oy
Ingredients:
1 Package Ghirardelli Triple Chocolate Brownie Mix
1/3 Cup water
1/3 Cup vegetable oil
1 Egg
1 Handful semi-sweet chocolate chips (Go big or go home!)
2 Tsp. Finely ground pink peppercorns (I grind them in our coffee bean mill)
½ Tsp.-1 Tsp. Cayenne pepper (the amount is directly related to how ablaze you’d like your tongue to be…)
½ Tsp. Cinnamon
¼ Tsp. Cardamom
~Pre-heat oven to 325 degrees.
~Follow the instructions on the brownie mix box, until it tells you to put the pan in the oven. It will incorporate the water, oil, and egg.
~Add chocolate chips, peppercorns, cayenne, cinnamon and cardamom. Mix well.
~Pour batter into lightly greased pan, and continue following brownie mix instructions for appropriate baking times.
Voilà!! Wishing you some quiet time that satisfies your inner Chocoholic…
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. Don’t forget to follow me on Twitter!
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Consider yourself an honorary member of the Firefly Family! But be warned, I take NO responsibility when the need for stretchy pants arises.
xoxo
PS – I cant wait to make these brownies. My husband loves all things caliente! -
I made these yesterday for my jewelry party, I had saved the page to my favorites. Anyways they were a huge success, when the party was over they were all gone! So good, thanks for sharing!
The winter makes me long for comfort food. I want to bundle up in my favorite sweater and eat pumpkin pie by the fire. If it weren’t so messy or ridiculous, I’d dive into a vat of hot cocoa with marshmallows. Now that the temperature in Nashville has finally dropped, I’m aching to make hearty soups and stews. But the cold weather also makes me long for the things I can’t have any longer, such as fresh vegetables from my garden. While we can easily pull the potted herbs inside for continued use, peppers and cucumbers are a bit more difficult to transport. We’ve moved on to acorn squash and other winter legumes instead; I’m a big believer in eating whatever is in season. However, the one vegetable I find I miss is the vine-ripened tomato. It’s amazing how much I take those lovely things for granted during the summer months. I use them in everything from salads, to appetizers, to sauces, so their sudden absence is very apparent. They are just so darned versatile! Last winter, I collected the final fruits of our tomato crop and decided to find a way to make them last a bit longer. I wound up stumbling onto a little secret: roasted tomatoes are divine! Not to mention, they keep a lot longer than the fresh ones and can easily be jarred for longer storage. Those little guys are downright phenomenal in a BLT, are a gorgeous accompaniment to a cheese or charcuterie tray, and even provide a wonderful garnish for a New Year’s Eve martini. I’m just saying~ sometimes Mama likes a good martini. Vivent les tomates!! In case you feel like trying an obscenely simple recipe that’s tart, delicious and all-purpose, here it is:
My Rockin’ Roasted Cherry Tomatoes
Recipe created by Jenna von Oy
Ingredients:
Approx. 30 cherry tomatoes (a mix of yellow and red looks festive!)
2 large garlic cloves, minced
2 tbsp. Spanish extra virgin olive oil
1 tbsp. sugar (raw sugar is wonderful, but granulated is fine)
1 tbsp. Herbes de Provence
Salt & Pepper to taste
~ Pre-heat oven to 300 degrees.
~Cut all of your tomatoes in half and spread them out on a non-stick baking sheet, face up. In other words, the rounded portion of the fruit should be touching the pan.
~ Drizzle the olive oil over the tomato halves
~ Sprinkle your garlic, Herbes de Provence, sugar, salt and pepper (as evenly as possible) over your tomatoes.
~ Roast for approximately 40minutes-1 hour, or until the tomatoes are caramelized, but still soft.
That’s it!!
*** You can just as easily use Roma tomatoes or any other kind of flavorful tomato. You may also want to play around with the herbs you use, if you are feeling creative!
*** If you plan to store your tomatoes for an extended period of time, please be sure to research and follow proper canning methods!
Hope this brings you as much delight during the winter months as it has for my family and I!
Until next time… Peace, Love, & Dirty Diapers,
Jenna von Oy
PS. Congratulations to the two winners of my Hungry Girl recipe contest in December! Erin Wray of Indiana, and Melissa Foster of Virginia both won the brand new Hungry Girl:To The Max! Happy cooking, ladies!
PPS. Don’t forget to follow me on Twitter!
The Backstory:
Eons ago, in the throes of my teenage angst and adolescence, I graced the pages of many a teen magazine. Laugh all you like, but I was a weekly staple in publications such as “Bop” and “Tiger Beat” (insert a note-worthy cringe and some schoolgirl giggling here). Ahh, those were the days… seeing myself in all of my pimpled glory, sporting faux Seattle grunge attire and wacky Blossom hats, while answering questions such as “If you were an insect, which one would you be?” (God only knows what my response was back then but I can virtually guarantee it wasn’t dripping with quite as much sarcasm as it would be today!) Admittedly, I tend to look back on those times with a small amount of embarrassment, and I would be happy to offer a myriad of self-deprecating jokes to back that up. The 90’s were brutal to most of us, but I think I might take the cake on this one. (To prove it, one need only recollect the flowered hat trend I helped to start…) After all, having your awkward years documented on prime-time television is tough to keep stuffed in a drawer, even decades later. It’s the kind of fodder that friends and family enjoy resurrecting time and time again. And I can’t say I blame them. I’ve provided plenty of comic ammunition over the years! That said, it wasn’t an entirely abysmal decade; I have a file cabinet of kitschy memories to show my daughter in years to come, and I got to know some pretty cool people through the whole ordeal. I recently reconnected with one of them and it was a blast from the “not-so-long-ago-but-definitely-glad-we’re-over-that-stage” past, which brings us full circle to this week’s guest blog! You probably know her as ‘’Hungry Girl,’’ star of the Food Network show of the same name. I, on the other hand, know her as Lisa Lillien, editor of some of those teen magazines I spoke of. Yes, she is largely responsible for the photos of Joey Lawrence that adorned your middle school locker. (Please don’t hold that against her!) These days, she is a successful cooking show host, “foodologist,” New York Times best-selling author, founder of the Hungry Girl brand, and all around girl’s girl. I’m thoroughly impressed with the transition she has made, though I still maintain a soft spot in my heart for the good old days we shared. In case you are curious, check out the fabulous photo Lisa sent over… long live the 90’s!
The 90′s Strikes Back!
Lisa Lillien a.k.a. Hungry Girl:
Lisa’s bio states that she’s not a nutritionist, she’s just hungry. In other words, she’s the real deal: a bona fide foodie who just wants to find new and exciting ways to eat, while still fitting into her favorite jeans! As a woman who just had a baby several months ago, this greatly appeals to me. I love that Lisa isn’t boasting about some fancy-schmancy degree that allows her to wax poetic about how I should go about losing those last ten pounds of my maternity weight. Instead, she’s qualified purely based on her obsession with food. A self-declared “mad scientist” in the kitchen, she has created healthy and delicious recipes via the hands-on method. While most of the popular TV chefs fall short in connecting with me, this isn’t the case with Lisa. I think it’s because I know I can rely on her personal kitchen adventures for authentication. It’s gratifying to hear that recipes have been taste-tested by someone with whom you share common ground. There’s no one hiding behind the proverbial curtain. In other words, there’s no college-age, size zero-wearing lab rat/sous-chef flunky back there, whipping up the omelet! Lisa offers a refreshing take on it all.
If you’re anything like me, the only weight you’re losing these days is due to your inability to find a moment to make a meal for yourself. I joke that I found a new exercise regime that works: Squat five times to retrieve fallen pacifier; rock screaming baby for thirty minutes. Repeat until you are exhausted or pass out. I jest, but being a Mommy makes healthy meals difficult. Sometimes the easiest and quickest route is the least nutritious one. Consequently, I’m thrilled that Lisa agreed to let me interview her and pick her brain a bit. She definitely gave me some insight into my own eating habits! Make sure you check out her website, www.hungry-girl.com, for additional recipes and information, and don’t forget to subscribe to her daily e-mail. She’s a Mommy’s nutritional saving grace! As a special treat, Lisa has even offered a chance for you to win her brand new Hungry Girl book, Hungry Girl: To The Max! You’ll find the details after her interview… Bon Appétit!
JENNA: I knew you many moons ago, when you were still working at a teen magazine… This brings back a lot of memories from an awkward phase in my life that involved an abundance of acne, scary hats, endless bad hair days, and posters of Jason Priestley. I’m thrilled to see we’ve both moved on to bigger and better things! Your career has certainly taken a different turn since then; how did you get to this point? What inspired you to make the transition into food?
LISA: Thank you!!! I worked in entertainment for a while — but always had a passion for food… and was basically a food gossip. I loved to share info about food finds — give people advice in supermarkets (sometimes when they didn’t even ask for it!), etc. I’m also a bit of a mad scientist in the kitchen. All of these things definitely contributed to my launching Hungry Girl. It’s funny, though, because my teen magazine writing style definitely helps me write my content today… The writing style is very conversational — and I write about food with that same high-energy “teen mag” enthusiasm…
JENNA: Since this blog is “Mommy-centric,” I have a few questions about food as it pertains to kids. What do you feel a parent’s biggest challenge is these days, where food is concerned?
LISA: I’m not a parent, but many of my friends are parents and they often come to me for advice. The biggest issue I see with moms is that they don’t make time for themselves… They’re always on the go, rushing and not thinking about making good food choices because they’re more concerned with feeding the family, worrying about their husbands and kids — and they end up eating whatever they can grab and quickly eat. As far as kids are concerned — a lot of parents just cave in to their kids’ cravings. And if you feed kids foods that are junky and bad for them early on, that’s what they’ll crave… A lot of parents are total pushovers when it comes to feeding their kids.
JENNA: What is the best thing a parent can do to ensure they don’t raise picky eaters?
LISA: I think it’s unrealistic to think it’s easy to control that… In general, kids are picky eaters. But the parents I know who have the most success with their kids’ eating habits are parents who have been pretty strict about making sure their kids eat whatever foods are served to them. I have one friend that always said, “I’ll never cave in to feeding my kids whatever they want. I serve them food and they eat it — if they refuse it, they’ll eventually be hungry and they’ll eat it.” I know other parents who let their kids eat whatever they want and those kids end up eating hot dogs and chicken nuggets every day… Not the best idea. It’s also a good idea to teach kids fun facts about different foods so they’ll be open-minded about eating new things…
JENNA: You’ve managed to turn healthy, nutritious food into something fun and appetizing. Given the fact that many moms work, leaving little time to plan or prepare elaborate meals for their family, what do you feel moms can do to ensure that everyone is eating healthy and balanced meals? What‘s one thing they should absolutely stay away from?
LISA: Moms need to take time to plan what the meals are. Even if the family is going to be eating fast food — there are ways to plan for it and make better choices. The most important thing moms should stay away from is making uninformed decisions… There are good-for-you options EVERYWHERE — even at quick service restaurants. So moms should be researching and figuring out what those options are and which ones will work best for their families.
JENNA: I’m a big believer in “everything in moderation.” Is there an indulgence you allow yourself, regardless of the fact that it isn’t quite as healthy?
LISA: Oh yes. Many! I live by the 80/20 rule, which means that 80 percent of the time I am paying very close attention to what I am eating and making smart choices and about 20% of the time I’m not quite as strict. One of my favorite indulgences is Southern BBQ. My husband is from Memphis and whenever we’re there I BBQ it up!!!
JENNA: Do you find it tough to eat out at restaurants and still maintain a healthy lifestyle? I know lots of parents who often give in to the convenience of ordering out, since it’s quick and easy. Is there any advice you can give regarding combining the convenience, while still retaining some nutritional value?
LISA: I am a firm believer that there are smart choices EVERYWHERE. I think people tend to make excuses and eat poorly when ordering in or dining out because they can. It’s easy to blame the menu. But the truth is, there are good for you foods at almost all restaurants. Even a fast food restaurant like McDonald’s has a SLEW of fantastic fresh salads, lean protein options, fruit, etc. on their menu. So takeout is easy to navigate. Stick with lean proteins, fresh veggies and fruit when possible — avoid fried foods, lots of creamy sauces, cheesy, oily items, etc.
JENNA: With the number of obese children we have in this country today, as well as teenagers battling anorexia & bulimia, I feel you are a pioneer for the “right way” to introduce young women to the concept of watching what they eat… by making healthy food exciting and accessible. What advice would you give a teenage girl about developing better food habits?
LISA: I am not a medical professional in any way but I do have opinions on this subject. I feel it’s important for girls to not have unrealistic expectations about what their bodies should look like. And in general to definitely NOT look at the teens and women on TV today as role models in that arena. Too many people on TV, in magazines, and in movies are extremely thin — even if they are just naturally thin and don’t have to work hard at it — many simply have body types and frames that are much smaller than the average teenage girl. If teenage girls focus too much on that or beat themselves up about not being a size 0, they can develop eating disorders. I think the more we can educate teens about reading labels, understanding what their bodies need to function and making smart choices based on their needs, the closer we will be to solving the issues that exist with eating disorders and body image.
JENNA: What’s one item in your kitchen that you can’t live without?
LISA: My microwave. I know that’s not the most sophisticated answer — but I’m being honest! I use it to make my HG egg mugs DAILY…. so I love it!!!
JENNA: Any chance we can get a recipe from you that might appeal to moms as well as kids?
HUNGRY GIRL’S BLT-RIFIC MAC N’ CHEESE ~ 227 calories per serving!
You’ll need: large skillet with a lid, microwave-safe plate (optional), medium-large pot with a lid, nonstick spray, microwave-safe bowl.
Prep: 15 minutes
Cook: 25 minutes
¼th of recipe (about 1 cup) ~ 227 calories, 5g fat, 491 mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein
INGREDIENTS
3 slices center-cut bacon or turkey bacon
4 ½ ounces (about 1 ½ cups) uncooked high-fiber penne pasta
2 large yellow summer squash
3 cups chopped spinach leaves
1 large tomato, chopped and seeded
2 tablespoons fat-free sour cream
2 slices fat-free cheddar cheese
4 wedges The Laughing Cow Light Creamy Swiss Cheese
Optional seasonings: salt and black pepper
DIRECTIONS
Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) Crumble or chop.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain and cover to keep warm.
Meanwhile, cut squash into pieces similar in size to the penne, about 2 inches long and ½ inch thick.
Bring a large skillet sprayed with nonstick spray to medium heat. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
Add spinach and tomato to the skillet, re-cover, and continue to cook for 1 minute. Remove cover and cook and stir until spinach has wilted, tomato is soft, and most excess liquid has cooked off, about 3 minutes. Drain excess liquid, stir cooked veggies into pasta, and cover to keep warm.
In a microwave-safe bowl, mix sour cream, cheese slices, and cheese wedges, breaking slices and wedges into pieces as you add them. Microwave for 30 seconds, and stir thoroughly. Microwave for another 30 seconds, or until fully melted. Mix until smooth.
Add cheese mixture to veggies and pasta. Stir to coat. Top with bacon. Serve it up!
MAKES 4 SERVINGS
(***This recipe was copied directly from Hungry Girl: To The Max!, courtesy of Lisa Lillen. For questions regarding this recipe, please contact Hungry Girl at www.hungry-girl.com)
A huge thanks to Lisa, for the interview and the recipe contribution! As promised, here’s your opportunity to win Lisa’s newest recipe book, Hungry Girl: To The Max! All you need to do is send me an email at Jenna@cradlechronicles.com, letting me know what your favorite healthy snack or meal is. Please title it “I’m a Hungry Girl.” You’ll automatically be entered into the drawing to win a book! Please make sure to include an appropriate email address, so I can contact you if you are chosen. I’ll randomly select two lucky winners at the beginning of January…
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. Don’t forget to follow me on Twitter!
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Thanks so much for this post- and this recipe! Mac and Cheese is one of my fave dishes but I’ve always thought there was no way to make it healthy so look forward to trying this!
I had two flowered hats in the 90s that I just loved (one was black velvet, cool huh! Ha!) All because of you! It’s great to hear about your new life in mummyhood, which you look like you’re doing with just as much panache! -
Loved Blossom, Love HG – I am so happy to have found your blog! I don’t have children, but my friends do and reading this cracks me up
xoxo Coleen
http://www.skinnyinstilettos.blogspot.com
You may recall the stunning Concord grapes that I spoke of last week, which I stumbled across at my local farmer’s market. Like many of the beautiful fruits and vegetables I scored there, I had no idea what I was planning to do with them once they made it home. The prospect of a finished dish was a mere glimmer in my eye! What, you didn’t want to eat them plain, you ask? You didn’t want to savor their exquisite taste and let them melt in your mouth one by one? Why spoil that wondrous flavor? Don’t fret, fellow foodies– we did some of that too! They were definitely enjoyed and appreciated on their own. But seeing a large bowl of those handsome things sitting on my counter stirred my need for self-expression, which often manifests itself in the form of a new recipe creation. This is also known as: I got a wild hair up my you-know-what, and yearned to whip up a festive fall dish. Those grapes just kept looking at me with their sly ‘’come hither’’ stare, and I couldn’t let them down! I initially considered making a Concord grape tart. The thought of it cooling on a rack in my kitchen made me deliriously giddy. However, I went dairy-free (on behalf of Gray’s poor tummy) at the beginning of July, and I’ve been surprisingly diligent about staying away from butter and milk ever since. Hence, a tart wasn’t really in the proverbial cards. Certain things may lend themselves to dairy-free substitutes but, in my humble opinion, a pie isn’t one of them! I can just picture Julia Child rolling over in her grave at the mere thought of it. So I began to mull over a few other ideas that were more conducive to my Gray-friendly “diet.” The idea of a sorbet crept into my consciousness, and then I just couldn’t let it go. I set aside some ‘’Mommy Me-time,” (during which my husband took care of our daughter…thank you for indulging me, honey!!) and started prepping for my frozen masterpiece.
Here’s the scoop. Pun intended. I’d read that I could remove the seeds (those snarky little pebbles) and skins, by popping the grapes into a food processor and pulsing for a minute or so. This made me nervous, as I didn’t want to destroy the integrity of the grapes. If I’m being honest, I also love getting my hands a little dirty. What’s the fun of cooking, if the food processor does all of the work for you? So I set to pinching the skins off~ one grape, by one seemingly endless grape. Some might call it OCD; I call it fun… for the most part, that is. Admittedly, I may try for the food mill next time, integrity be damned. If I’m being completely candid, this part of the process was a pain in the rear end. That said, the work is mindless, so I got into a rhythm after a while. I zoned out into the cooking oblivion, as I listened to Edith Piaf warble away in French. Certainly not a bad way to spend an hour of quiet time! There may also have been a glass of wine involved, so that may have played a role in it too. Once I was done de-stemming and de-skinning, which sounds more barbaric than it is, I put the juice and remaining pulp (seeds still in tact) into my food processor. The seeds are far more resilient than the skins– as far as I can tell– so this seemed like a good time to let technology take over. I pulsed the food processor a few times and, sure enough, the seeds easily separated from the rest of the grape. I was relieved to see it wasn’t the pulverizing annihilation I’d anticipated. Eureka! I strained it all through a fine mesh strainer, added simple syrup and lemon juice, and started to dump the mixture into my ice cream maker (if you thought my inner Martha Stewart was going to suggest a hand-crank ice cream maker, no such luck!). Suddenly, I realized I was missing something. I waltzed over to my spice cabinet, and pulled out a small glass jar. It’s a jar that beams me to my happy place every time I open it, because it contains one of my favorite spices: cardamom. A dash of cardamom seemed to be just what the doctor ordered. It added an exotic touch that gave the mixture an other-worldly aroma. Pouring the juice into my pre-frozen ice cream cylinder, I watched as the machine spun. You know how you can watch your child go around the merry-go-round for ages before you realize you’re getting dizzy? It was kind of like that. After a few minutes, I decided my hovering wasn’t doing any good, and I left the ice cream maker to do its job. After thirty-five minutes or so, my pièce de résistance was ready for consumption. My husband and I smiled as we ate spoons full of the sweet treat… it was incredible! I only wish I’d made more. So that said, you may want to consider doubling this recipe!
The “Flying High on the Concord Grape” Sorbet
Recipe created by Jenna von Oy
Ingredients:
1 ½-2 lbs Fresh Concord grapes
½ cup Water
½ cup Granulated sugar
4 tbsp. Fresh Lemon juice (approx. 1 lemon)
1/3 tsp. Cardamom (finely grated)
~Pre-freeze your ice cream maker bowl insert for at least 24 hours.
~Pinch skins off each grape, reserving all juice and pulp-coated seeds in a separate glass bowl. (If you are braver than me, you can try putting the grapes—skins and all— directly into the food processor instead!) Once you have de-skinned and de-stemmed the grapes, put all of the juice and pulp into the food processor. Pulse a few times, to separate seeds. Pour into a fine mesh strainer (with a bowl underneath to catch the juices), and use a spoon or spatula to thoroughly press all of the pulp, until the juices have been extracted. When you are done, only the seeds and pulp should remain in the strainer. Discard the seeds and pulp. If you compost, even better!
~In a small saucepan, over low-medium, heat water and sugar. Stir until sugar is dissolved, then let cool. This is your simple syrup.
~Once simple syrup has cooled, add it to the Concord grape juice. Stir in lemon juice and cardamom. Place your pre-frozen ice cream maker insert into the ice cream maker. Turn on the machine and pour the grape mixture into the bowl insert. Allow the sorbet to mix in the machine for at least 30-35 minutes. You may want to put it into an airtight container and freeze it for a bit afterwards, if you prefer a more solid sorbet. This recipe makes enough for about ten scoops– depending on how generous your scoops are, of course!
Enjoy!
Until next time… Peace, Love, and Dirty Diapers,
Jenna
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I am so proud of you my darling friend. I’m so excited to follow you on this amazing journey.
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Sounds delicious…and I like that you were creative with the recipe!
I have a huge affinity for cooking… You might say it’s my drug of choice. Some folks crave cigarettes; I prefer to prepare a steaming pot full of saffron risotto. I realize there are those who find making dinner to be a chore more ghastly than cleaning toilets, and think that words such as Soufflé, Cassoulet, and Osso Buco sound dangerously akin to blasphemy. I, on the other hand, find those words to be sacred. They cause my inner Julia Child to don her apron, toss a pinch of salt over her shoulder, and proclaim “Bon appétit” to anyone who will listen. You see, I grew up in a family where food equals love. Let me rephrase that… I grew up in a family where exceptional food equals love. My dad is a self-made chef and gourmande, and the apple doesn’t fall far from the Tarte Tatin. He instilled a sense of culinary curiosity in me, which I am eternally grateful for. I will try damn near anything, and I thoroughly enjoy conducting my own edible masterpiece theater. In college, homesick friends would call to request an invitation to dinner. Now, my husband’s colleagues offer to dog-sit in exchange for a home-cooked meal. I secretly love it. To feed friends and family is to offer my sincerest form of appreciation. It is one of the principal ways I express myself and my affections.
I truly lucked out with a husband who honors and views food the same way I do: as an art form. That said, having the opportunity to mince garlic, cut fresh rosemary from my garden, or roast a lamb to perfection is few and far between these days. It shouldn’t come as a shock that a newborn baby doesn’t make the optimum sous chef!
In the first weeks following my daughter’s birth, I was overwhelmed by the incredible show of support by family and friends. I cherished every meal brought to us, homemade or not, because it allowed me to spend much-needed bonding time with my child and husband. But I still longed to light the candles, pour a glass of wine, turn on Billie Holiday, and get my hands dirty. Consequently, I recently started to set aside time for my cooking therapy on the weekends. I can’t always devote hours to concocting my illustrious Eggplant Parmesan, but at least I can get a lunch on the table… Most of the time. Which brings me to the following story:
A few Saturdays ago, I decided to take advantage of a chance to putter around in the kitchen for a bit. At my husband’s offer of assistance, I handed over a very grumpy Gray for some daddy/daughter bonding time. This mostly consisted of whining and crying (on Gray’s part, not my husband’s…), so I attempted to assemble lunch as quickly as possible. I threw together a charcuterie plate of prosciutto, chorizo and pancetta, accompanied by melon slices and a tomato & arugula salad. Though my inner Julia may have been offended by the lack of butter and cream, it was perfect for the hot and humid afternoon. It also occurred to me that perhaps pitching a fun drink into the mix might not be a bad idea. A fussy baby + a light (read: responsible) serving of alcohol for Daddy & Mommy = smoother sailing in rough waters. Don’t take this to mean we were living it up like we were back in the college dorm. Those days are long gone. Do take it to mean we enjoyed a small glass of something festive and celebratory when Gray finally took her nap. If you’re feeling adventurous, and find yourself with five minutes to enjoy your very own “naptime nip”, here’s the recipe I created:
MY SATURDAY SPARKLING SUMMER SLUMBER SIPPER
(Do not attempt to say that after you drink this…)
Recipe created by Jenna von Oy
Serving size: One large glass
**Portion size is ultimately up to you… a.k.a. Use discretion if you are breastfeeding!
¾ Cup of Sparkling Pinot Grigio
½ Cup of lemonade (I used Simply Lemonade)
1 Tbsp. Cassis
1 Sprig of Fresh Basil
Mix all of the ingredients together, top with the sprig of basil, and sip while your baby slumbers!
** Please be warned that the above recipe contains alcohol. I in no way condone or promote underage drinking. If you are under the legal drinking age of 21, please do not attempt to make or consume the above recipe. It is also not meant to be consumed in excess, especially in combination with breastfeeding a child. Please consult your pediatrician for any questions regarding safe amounts, as everyone is different, and I’m definitely not a doctor! Please drink responsibly. For more on that, please feel free to peruse my Terms & Conditions page.
I hope all of the aforementioned disclaimers haven’t taken up too much of what I expect is your very small amount of “Mommy me-time”. They are abundant measures to cover my you-know-what. Excessive, perhaps, but sadly necessary!
Until next time… Peace, Love, & Dirty Diapers,
Jenna von Oy
PS. Don’t forget to follow me on Twitter!
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Wow that looks like the best lunch EVER. This coming from a woman with an almost 5 month old at home, who also doesn’t have much time to cook anymore. Cheers!
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I absolutely love your blog! I am also a mom. However, my daughters are 22 and 10 (please don’t ask
You are going to be a fabulous mom. Also, Ms. Bures’ advice will take you far in helping to develop a healthy environment for your baby, who by the way is an absolute doll. Peace and blessings.
First let me say: as a new 30-something mom myself, I’ve really enjoyed reading about your adventures with Gray.
Second: I’m so glad someone else has discovered the wonders of an amazing Bisquick quiche. My Grandma used to make them all the time, and she almost always included a can of corn which made it more like cornbread and was a nice sweet counterpart to the sharp, salty cheddar cheese and ham.