By lindsay on 7/12/2012
“Mom, why do people walk funny when they get old? You and dad are a little bit old. I’m still new.”
“Vegetables make you grow big, sugar just makes you stay medium.”
When I give him a time limit, such as 5 minutes his response is always, “can I have a long five minutes?”
Posted in Funny Story |
By lindsay on 7/7/2012
- 2 cups short-grain Japanese rice
- Seasoned rice wine vinegar
- Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
- Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
- Warm the seasoned vinegar.
- Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
Posted in Recipes | Tagged asian |
By dave on 6/24/2012
Ingredients
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Posted in Recipes | Tagged potatoes, Salads, Sides |
By lindsay on 6/23/2012
Ingredients
- 2 cups rolled oats (not quick oats)
- 1⁄2 cup toasted and chopped walnut pieces
- 1⁄3 cup natural cane sugar or maple syrup, plus more for serving
- 1 teaspoon aluminum free baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon fine-grain sea salt
- 2 cups Organic Valley Omega-3 Milk
- 1 large Organic Valley egg
- 3 tablespoons Organic Valley unsalted butter, slightly melted
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2 inch pieces
- 1 1⁄2 cups huckleberries, blueberries, or mixed berries (great with late summer raspberries!)
MAKE IT
- Preheat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
- In a bowl, mix together the oats, half the walnuts, the sugar if using, the baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter. We added milk to our bowls of oatmeal too.
Posted in Recipes | Tagged breakfast |