All Quiet on the Blog-front

Look over to the right side bar...notice anything different?

My "About Me" has been updated to reflect the arrival of our newest addition!  LittleBro joined the family last week and we couldn't be happier, or more tired.

This post is just a heads up that the blog is going to go quiet for the next month or so as we adjust to being a family of 6. 

I hope to return to posting once I can sleep for a couple hours continuously and form/remember a coherent thought :-)

Courtney

A Letter to My (No Longer The) Baby

Dearest Little One,

You are about to become a big sister.  You say you are excited and yet I know you know.  Things will never be the same.

You will no longer be the baby.

At just over two, you let us know that you were ready to use the potty.  Your favorite phrase is "I'm a big helper".  You feed yourself and take your plate to the counter after dinner.  You sometimes have an attitude and I get to experience those terrible-twos with you.  We have conversations that make sense, most of the time.  You run and jump and play with the best of them.

But there are moments when it's still there.

In the quiet of the afternoon, when I come in to wake you from nap and you're still sleeping and I get to watch.  Watch your sweet face, still with its baby cheeks.

When you get upset and curl up next to me on the couch with your blankie.

On our way to the bus stop, when you slip your hand into mine and we walk together, just the two of us.

When we go shopping together and I see your eyes light up when you see bananas in the produce section.  And we make monkey sounds together.

It's those times when you return to being a baby, my baby.

The arrival of your sibling if going to change your world, our family dynamic. My undivided attention will be remarkably divided and the "just you and me" time will diminish.  As much as I am going to miss having you as the baby, you've transitioned into an awesome, fun and precocious big-girl.  I know you'll be a great big sister and I'm even more excited to see what sort of person you'll grow into.

Know one thing for certain though, you will always be my baby.

Love
Mommy

Recipe: Easy Chicken Pot Pie

Weeknight meals, if not already prepped and frozen, need to be easy.  Easy to assemble and easy to get to the table.  Delicious helps too!

This recipe is all those things and more.  Versatile, easy to assemble, hands off once in the oven, one-dish kid friendly dinner -- yep, winner winner chicken pot pie dinner :-)

Easy Chicken Pot Pie
     serves: 4-6
     time: ~45mins total

Ingredients
- 1 box (2 crusts) pre-made refrigerated pie crusts
- 1 can of cream of chicken condensed soup
- chicken
   * 1 large can of chicken breast, drained
   * leftover chicken from a previous meal
   * raw chicken, cut into 1/2inch pieces and cooked
- frozen mixed vegetables

Directions
0. Preheat your oven to 400* and place your pie crusts on the counter to come to room temperature.
1. If using raw chicken, cook the chicken through in a skillet and season as desired (see Notes).
2. Place one pie crust in the bottom of a 9" pie plate.
3. In a medium bowl, stir to combine the condensed soup, chicken and vegetables. 
4. Dump the filling mixture into the pie plate.  Unroll the second pie crusts and place it on top, sealing the edges together.  Use a knife to cut a couple of slits in the top crust to allow any steam to escape.
5. Bake at 400* for 35-45minutes until desired shade of golden brown. 
6. Allow to cool slightly before serving.

Notes

• I didn't include measurements for the chicken or frozen mixed vegetables in this recipe because you can make it as meaty or veggie-full as you want.  This is a fantastic recipe for using up any meat that might have been left on a rotisserie chicken or those scrappy looking chunks of chicken that you get when you clean up any boneless, skinless chicken breasts from the supermarket.
• The filling and chicken can be seasoned however you desire.  I usually stick to "traditional" chicken flavors -- poultry seasoning, rosemary, herbs de Provence, montreal chicken, etc but have definitely made this before with curry powder.  
• For easier removal from the oven, and clean up if there is any spill-over, place your pie plate on a cookie sheet.
• Do NOT add any additional liquid to the filling mixture.  It will loosen up on its own while cooking, adding liquid will result in a soupy mess instead of a thicker filling.
• This recipe expands nicely to feed a crowd.  Feel free to up the filling amounts, dump everything in a large casserole dish and top with a pie crust either whole or as lattice strips.

#MomHacks -- Sick in the Car

Red solo cup, I fill you up

Let's have a party, let's have a party

In my life as a mom, I esteem the red solo cup quite highly.  It let's me entertain with less dishes, can be used for crafts, planting sunflower seeds and many other assorted uses.  However, today's #momhack is meant to highlight my most helpful use of the red solo cup.

Red Solo Cup = car vomit receptacle AKA "the sick cup"

Kids getting sick in the car is just about one of the worst things that can happen in day-to-day life, especially if they are still in car seats.  All you hear while driving is the heaving sound as you know multiple surfaces and, more than probably, every buckle crevice is being coated in stomach expulsions.  If your family is anything like us, each kid has one carseat with no spare since you've got the one family car.  Which means that you either have to deal with the stench for awhile or immediately change your plans and execute a deep clean of the fouled carseat.  No matter which you have to do, those buckles, straps and crevices are going to have to be cleaned and it's never pretty.

Enter the red solo cup.

I keep a couple in my center console.  The minute any audible indication of being unwell is made, the cup gets passed/tossed back to the child.  Obviously, not the easiest concept for the younger children but even my two year old has successfully told me "I don't feel good" in time that the majority of her vomit ended up in the cup. 

So, next time you are having the type of party where one of your children is filling up a red solo cup, I wish you well and stand with you in solidarity!

My Trip to King Arthur Flour

So even just writing the title to this post makes me smile from ear to ear!

King Arthur Flour Baking School

I got to go to the one, the only KING ARTHUR FLOUR (KAF) in Norwich, Vermont and it was awesome.  Let me tell you all about it. :-)

This little adventure started back in December when I got a birthday card with instructions on the outside to not open until my husband got home.  Do you know how hard that is?  To check the mail at 3pm and have to wait until 7pm to open it knowing at this point that it had to be something good!  Ack, I was dying with anticipation.  Well, my most awesome friend MJ who lives in the Boston area had conspired with my husband to put together the most incredible birthday surprise ever -- a girl's weekend away to King Arthur Flour.  Many thanks to her, her husband and, of course, my husband for making me feel so special.

I flew to Boston by myself, with just a carry-on (I felt like I was missing something or lots of somethings!) on a Friday and we drove up to Vermont the next day.  After a delicious lunch in the KAF Cafe, MJ and I proceeded to class -- Rolls: Sweet and Savory.  On the menu were sweet orange rolls and savory focaccia rolls.  Our instructor, Becca, had been working at KAF for 10 years, starting in the bakery on the 3am shift and then moving over to the Baking School.  She knew her way around the kitchen and yeast dough.

Mixing dough by hand, Finished sweet orange rolls, Focaccia squares ready to bake

The class format was pretty relaxed.  Becca took us through a recipe at her work station and then we each returned to our work stations to make our own batch.  Ingredients and tools were all provided at the table so there was no need to look around for anything.  Dishes were picked up when we finished and taken away to be washed.  We made the sweet orange rolls dough, made the savory focaccia roll dough, took a coffee break and then came back to finish up our creations.  The orange roll dough got rolled into a rectangle and filled with a butter and orange zest/oil filling and rolled up like a cinnamon roll while the focaccia was ever so gently patted out and cut into squares so as to preserve the air pockets.  To speed the process along, the dough was placed in a giant proofing box and then later baked in a giant walk-in oven (it is a bakery after all).  The best part -- every participant got to take home her cooking untouched as we sampled the instructor's finished products.  My family was happy to see me when I flew home and even happier to eat my creations!

Even though I've been making yeast dough for a couple of years now (my first attempt is now known as the hockey puck incident of 2007) I learned quite a bit.  I have always used my KitchenAid stand mixer with dough hook to make my dough but it was surprisingly easy to make the dough by hand.  Multiple times throughout the dough making process, if I had been at home, I would have added more flour as the dough seemed too sticky.  Luckily, our instructor coached me not to and just like magic with some gentle kneading and a light flour dusting of the work surface the dough became smooth and elastic.  Had I been using the stand mixer or added more flour it could have become overworked or too heavy which would have results in a dense final product.  There was also a very informative discussion about using the water temperature to help control the speed of the dough rising through the yeast activation.  If you need the dough to take longer to rise (errands to run or other things to do) use cooler water.  Makes perfect sense but not something I had considered previously.

Overall it was a great weekend with a great friend.  If you happen to be in the Northeast, try and check out King Arthur Flour, maybe to take a baking class, maybe to try one of their raspberry danishes.  You won't be disappointed either way.  And since you're in Vermont and it's a small state, make sure to stop by some other fun little tourist spots like Ben & Jerry's, Vermont Teddy Bear Company, Maple Grove Farms, Dartmouth College (technically in New Hampshire), and Simon Pearce glass

King Arthur Flour Baking School

Recipe FAIL: Instant Pot Spaghetti & Meatballs

Just keeping it real friends...

Let me tell you, I had this blog post all drafted in my mind before I even put any ingredients in the pot.  I was going to tell you how I was a mom-hero and arrived home from gymnastics practice to perfectly cooked spaghetti and meatballs.  How I dumped everything in, set the time delay, and basically won the internet. 

Except I didn't.  There was no #winning

I dumped everything in, set the time delay, we didn't go to gymnastics since the athlete wasn't feeling well so I checked the pot the instant it beeped and I was dismayed to find that nothing had cooked.  The meatballs were even still a bit frosty and the pot had not come to pressure.

Luckily, since we didn't go to gymnastics, I had accelerated the timer by half an hour so I had some wiggle room on the expected serving time and the three hungry bellies that were sure to start growling.  So, what did I do -- add more water (not coming to pressure is usually a product of not enough water).

I went through the motions again.  [Manual] 5 minutes.  And when it showed the timer starting I checked the pressure valve...not at pressure AGAIN.  Seriously?!  This was to be my weeknight success.  Spaghetti and meatballs!  How can you screw up spaghetti and meatballs?  If anything I am stubborn persistent so I added another cup of water and repeated the process.  Again no pressure. FAIL.

The Culprit of My Failure

The Final Product

At this point, I had corndogs about to pull out of the freezer and heat up for dinner but decided to taste test the final product.  The sauce was bubbly and hot, the meatballs heated through and the pasta tender.  All in all, it resembled school cafeteria spaghetti in terms of sauce and consistency.  Given that I was feeding little people who think buying lunch at the school cafeteria is awesome, I served it for dinner and the night was saved.

After serving dinner, I discovered the culprit of my failure -- the burnt mass of spaghetti and sauce at the bottom of the pot.  A thick crust of burnt goo will prevent heat from transferring well from the bottom heating element which would prevent the contents from being able to reach pressure.

In retrospect, here is what I think led to this partial failure (we still ate spaghetti and meatballs for dinner so not a total loss):

• not starting with enough liquid
• I originally started with 1 28oz can of pasta sauce, 1 14.5oz can of diced tomatoes and 1 14.5oz can of water.  The second go round I added another 14.5oz can of water and for round 3, I added another 8oz of water.
• I should have started with 28oz of water.  I think by round 3, the bottom was so burnt over that additional water didn't matter.

• using the time delay
• having the time delay meant that the pasta had time to sink to the bottom of the pot and absorb some of the much needed water which was minimal to begin with

•  not giving up sooner
• let's face it, running the cook cycle 3 times just added to the burnt goo at the bottom

Will I try this again?  Maybe, if pasta and sauce are on a screaming good sale and I've got time to spare and a back-up plan for dinner, maybe.

Happy Cooking!

Real Life Stocking Up for Baby's Arrival

 Here's my Top 10 List of things that I am actually stocking up in preparation for the arrival of Baby #4.

1. Diapers: well of course!  I remember before BigBro was born taking a Baby Basics class and being shocked to find out that a newborn can go through 12-15 diapers per day.  No more shock now, just boxes of diapers in the closet.

2. Wipes: who knew such tiny butts could require so much cleaning?

3. Stain Treater: while the neon yellow breastmilk poop does indeed wash out pretty easily, there will now be the food stains on my own clothes that come from trying to do just about everything, including eating, one-handed.

4. Laundry Detergent: if it's not coming out one end, it's coming out the other.  Laundry will probably be a daily occurrence.

5. Post-It Notes and Notepaper: "Mom Brain" is real.  I feel that for the first month postpartum the brain just shuts down from lack of sleep.  I can barely remember stuff now and it's only going to get worse.

6. Plastic Grocery Bags: we use plastic grocery bags for diaper trash and take it out nightly.

7. Disposable Nursing Pads: after a couple months I'll switch to the washable, reusable nursing pads but while everything is getting settled and my body adjusts to feeding this little human disposable is the way to go.

8. Crib/Changing Pad Liners: a simple piece of fabric with a waterproof backing but a lifesaver when it comes to the massive amount of laundry and middle of the night sheet changes.

9. Snack Food: foods that can be eaten by hand and in the middle of the night are a must.  I've already got a batch of homemade granola, peanut butter balls and pumpkin muffins waiting in the freezer.  Not to mention protein bars and snack crackers in the pantry.

10. Freezer Meals: while I did cook up 6lbs of ground beef in my crockpot (instructions here) and bag it for individual meals, I've also been doubling most of our dinner recipes and stashing the excess for postpartum.  There will be tuna noodle casserole, meatloaf, lentil empanadas, black bean taquitos, and sausage and rice casserole just from a little bit of extra effort in prepping our normal dinners.

Recipe: Black Bean Taquitos

This recipe is a family favorite and freezes well which makes it a mom favorite too.  If you partake in Taco Tuesdays, think about having Taquito Tuesdays next time; your family will thank you! :-)

Much like my recipe for Lentil Empanadas, I always make a double batch of these and since this is a handheld main dish I generally serve it with apple slices, cucumber slices or some other hand-held side dish so that I don't have to worry about utensils.

Black Bean Taquitos [Double Batch]
     Serves: 4 - 6 people/10-11 taquitos per batch
     Time: ~45 mins total (prep and cook)

Ingredients [these amounts are for a DOUBLE BATCH]
- 1 lb dry black beans, soaked overnight and cooked (see Notes)
- 1 16oz jar of salsa (buy the large 24oz jar and use the remainder for serving)
- 1 bunch of cilantro
- 4 Tbs chili powder
- 2 tsp fresh minced garlic
- 2 tsp ground cumin
- 1-3 tsp salt (see Notes)
- 2 packets of 'soft taco' size flour tortillas (approx. 8" diameter)

Directions
1. Preheat oven to 400* and spray a large baking tray with cooking spray.
2. Working in batches, use a food processor to chop/puree your ingredients together.  Scoop into a mixing bowl to ensure a uniform mixture.  Add salt at the very end, tasting to determine your preferred amount.
     - I like to puree about half the beans with the salsa to make a smooth paste and leave the other half in a rough chop to add texture to the mixture.
3. Once the filling is a uniform mixture, scoop it into a gallon sized zip-top plastic bag.  Squeeze out the air and use scissors to snip off one of the bottom corners to create a piping bag.
4. Pipe a line of filling across the top edge of the tortilla then roll up tightly.
5. Place the taquito, seam side down, on your baking tray.  A double batch makes between 20-22 taquitos depending on how generous you are with the filling.
6. Spray the tops of the taquitos with cooking spray and bake for 12-15minutes until lightly golden brown and crispy.  Feel free to sprinkle shredded cheese on top during the last minute of cooking.
7. Serve with condiments of your choice: sour cream, guacamole, shredded cheese, and salsa are excellent choices.

Notes

• I use dry black beans and cook them in my Instant Pot.  I find it more economical, for cost and pantry space, than buying canned.
• To cook your beans in a 6 qt Instant Pot, cover them with water and allow to soak overnight or at least 8hrs.  Drain off the soaking water, cover with fresh water by at least 1 inch, add some salt and a splash of vegetable oil.  Lock the cover in place and seal the steam nozzle.  Press [Manual], adjust to low pressure, set the timer for 8 minutes.  Once the cook time is done turn the Instant Pot off and allow to sit for 15minutes then release any remaining pressure.  Drain the beans and store for use.  Yields about 6 cups of cooked beans.
• If using canned beans, 1 15oz can is approximately 1.5 cups of beans.  You'll need 4 cans for a full double batch or two cans for a half batch.

• The amount of salt to add is variable based on your own tastes preferences.  If you are using canned beans which already have salt as a preservative you'll want to use less.  If using dry beans you'll want to use more.  Start small and then add as you taste. 
• You can also scoop the filling onto the tortilla with a spoon instead of using the piping bag approach.
• To freeze the second batch: simply place on a baking tray (or allow to cool and keep on the one you cooked on) and flash freeze flat.  Once frozen, place in a labeled gallon size freezer storage bag.

Preparing and Comparing for Preschool

I know I can be very Type-A, living by my checklists and charts, but please tell me I'm not alone in making a preschool spreadsheet?!

LittleSis will be three next school year which means now, January, is the time to start researching preschools.  In the area where I live, most preschools open to in-house registration in late January or early February and outside/new family registration a couple weeks thereafter.  Now is the time to make some big decisions. 

I know it's just preschool and I'm only looking for 2 mornings a week to give us a break from each other and let her work on all those school preparation skills like sitting still, sharing, waiting in lines, etc. but I feel as if I am about to pack her backpack for kindergarten.  Don't get me wrong, my oldest went to three different preschools in three different states and was still ready for kindergarten.  BigSis went to the same preschool program for two years and though it was not overtly academic she is thriving in kindergarten.  I know things will work out and in two or three years LittleSis will start kindergarten without much fuss. 

There are a lot of factors that go into picking a preschool.  Besides the obvious ones of costs and hours, I've been thinking about those little things like
a) will I have to walk her in the building every morning and pick her up at the classroom at the end of day or will there be a curbside system (because unloading a baby is always fun)? 
b) are there other neighborhood moms who will be using this same preschool?
c) will she be able to attend and thrive at this one school for the next 2-3 years?
d) do they have before or after class programs?

I've just started the comparison spreadsheet, only having gleaned information from websites and flyers.  Up next is the phone follow-ups and site visits. 

Uck...so much input required for such an important, but maybe not that important, of a decision!

Make Your Own Doorway Puppet Theater

A couple years ago as my Christmas project and gift to my kids I made a doorway puppet theater.

Let me tell you, that thing was a labor of love.  Not necessarily because it is difficult sewing, can you sew a straight stitch in a relatively straight line -- you can do this. But because it was a multi-step project that I was keeping secret from the kids that meant my working hours were only after they went to bed, hidden away in my bedroom.  I imagine I could have completely the project more quickly had I been able to lay everything out on the living room floor, pin it all once and sew to town.  Such was not the case.  I digress...

I love toys and playthings that encourage imagination and creativity and whenever I see this doorway puppet theater up and in use it makes me smile.  When it is not in use, I simply roll it up and tie and extra length of ribbon around it to store. 

Save this post for next fall when you are considering Christmas gifts or think about maybe making one for Easter, a birthday, school's out or just because.

Below is my hand-drawn pattern for the finished product.

• the base is a heavier weight canvas fabric.  A standard doorway is about 30" wide so I bought a straight yard (36") of fabric and the inherent length was about 54".  I did a rolled hem on the bottom edge, hemmed the sides and then made a curtain rod pocket along the top.

• Start by figuring out where you want your window to be.  I was ok with the feet of my puppeteers showing underneath the theater so I based my window off of a kneeling position hanging height.  I eyeballed that to be 11" down from the top edge.  I cut a window opening of 21" (L) x 17" (H).  I then tucked the edges back and zig-zagged everything down and in place. A little fray check in the corners to keep everything glued down doesn't hurt either.

• I selected two "fun" fabrics for my curtains and the window borders.  Each of these items, sewn separately are essentially just rectangles with finished edges.  
• curtains x 2: finished 12" (L) x 19" (H); sewn to the base fabric just above the window opening, underneath the top window cover so that when hanging straight they are just hitting the bottom of the window
• top window cover: finished 31" (L) x 8" (H); sewn to the base fabric along the top and side edges only  
• bottom window cover: finished 31" (L) x 10" (H); sewn to the base fabric along the bottom and side edges, used with the ribbon to make a dowel rod pocket

• I used 1.5" neon green ribbon as my bottom window embellishment as well as the curtain tie backs
•  curtain tie backs are 7" long anchored about 10" up from the bottom of the window.  Each tie back has a  piece of velcro on one end, corresponding velcro sewn to the back of the theater at/near the anchor point
• a single length of ribbon must be sewn to the bottom window covering before placing it all on the base fabric, this larger piece (window cover and ribbon) needs to be sewn such that there is a rod pocket directly beneath the theater window.  Essentially, sew the ribbon edge flush with the window edge, leave a pocket space on each side and then stitch down the remaining sides, bottom and new "top" of the window covering.  Without this pocket and the final insertion of a 1/2" thick dowel rod (bought at the hardware store and cut to 36") the window of the theater will droop and gap open instead of staying straight.

• The pom pom rope is sold by the yard at most craft/fabric stores.  Completely optional bling.

As final thoughts, have fun with it and make it your own.  And, never shop the fabric store without a coupon or two.  It might take a couple trips to get all your supplies but your wallet will thank you in the long run for getting each fabric piece by piece so you can maximize savings.

Happy Sewing!

The puppets that we use were purchased off of Amazon.
People Puppets
Animal Hand Puppets

My Third Trimester Tradition

Have you met my friends, Ben and Jerry? :-P

The only time they've ever come to my house in the last 8 years has been during the last trimester of each of my pregnancy's. 

I adore ice cream but I don't keep it in the house for that very reason.  However, being pregnant brings with it certain liberties regarding indulgent foods and I've learned to embrace the goodness and treat myself.

It all started, 8 years ago when I was pregnant with BigBro.  I was at 38.5 weeks, totally exhausted and ready to pop.  My doctor gave me a note to allow me to work only half days (woohoo!).  One my very first half day, I worked in the morning and then on the way home, I stopped by Walmart to do my grocery shopping.  I filled the cart and as I headed past the frozen food section I thought to myself "why not get some ice cream?"  And so, Phish Food ended up in my cart and then in my belly when I later lounged on the couch eating until I thought I was going to be sick.  The very next day, I gave birth.

Having had only that one day of relaxing indulgence with Baby #1 made me sure to put my feet up and treat myself a little more readily while pregnant thereafter.  Karamel Sutra Core was the flavor I chose while pregnant with BigSis.  LittleSis led me to try out Americone Dream.  And now, today, about a month away from meeting Baby #4 I am licking Chubby Hubby off of my spoon.

Life is about to get more crazy and savoring my own solitary pint of ice cream gives me a little sense of indulgence and relaxation which is just what I need right now!

Recipe: Lentil Empanadas

You've got lentils sitting around in your pantry and you use them regularly, right?

This recipe today is the main reason I keep lentils in my pantry.  Who doesn't love a slightly sweet (hmm..is that cinnamon and raisin) but truly savory handheld pie for dinner?!  After the first time I made this and tasted it's awesomeness, I now always make a double batch because for just a little more effort I have a great meal ready to go in my freezer for those busy nights when I need dinner fast!

Lentils are nutritional powerhouses, packed with a ton of vitamins, minerals and fiber.  They are a great substitute for ground beef as they have a similar appearance and can take on flavor easily.  In addition to this recipe, I use lentils to make Sloppy Lenny's (lentil sloppy joes) as well as to stretch the ground beef and add nutrition to my meatloaf.  If you buy a bag for this recipe you'll have enough left to experiment on your own!

Lentil Empanadas
     Serves: 8 empanadas
     Time: ~50mins total (prep and cook)

Ingredients
- 1/2 heaping cup of dried brown lentils, soaked overnight and drained (see Notes)
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/8 tsp ground cloves
- 1 Tbs balsamic vinegar
- 1/2 cup raisins
- 1 box (2 crusts) pre-made refrigerated pie crusts

Directions
0. Preheat oven to 375* and place your pie crusts on the counter to come to room temperature.
1. Place soaked/drained lentils in a sauce pan, cover with water and bring to a boil.  Reduce to simmer and cook for about 8-10 minutes until cooked through and soft.
2. Drain off any excess water and add spices, vinegar and raisins to lentils.  Mix and mash gently to form a cohesive mixture.
3. Unroll each pie crust and cut into 4 equal quarters.
4. Fold each quarter in half gently to determine the middle and fill with a heaping spoonful of the lentil mixture.  Fold over and seal the edges by pressing with a fork.  Poke holes in the top to allow steam to escape.
5. Place empanadas on a parchment lined or lightly greases baking sheet.
6. (optional) Spray tops of empanadas with cooking spray and sprinkle with kosher salt.
7. Bake at 375* for 20-25 minutes until golden brown.

Notes

• This recipe calls for a "heaping" measuring cup of lentils as I've found you need slightly more than 1/2 cup but not quite 3/4 cup of lentils to make 8 empanadas.  If you are doubling the recipe, use a very generous 1 cup scoop.  The amount you need also depends on how much your lentils expand during cooking and how generous you are filling your empanadas.    
• It may seem like an extra step to soak your lentils but it saves a ton of time.  Unsoaked lentils take about 40 minutes to cook once boiling whereas soaked lentils take about 10 minutes.  It's worth the night-before effort!
• To freeze, simply cook as directed above and flash freeze flat on a baking sheet.  Once frozen solid, store in a labeled gallon freezer bag.   
• Because this is a handheld main dish, I like to keep the sides simple and usually stick to apple slices or other eat-by-hand fruit.  It make the meal fun for the whole family.

What Is Our Societal Responsibility To Food Allergies?

Many of you may have read that the National Institute of Allergy and Infections Diseases just came out with new guidance specific to peanut allergies and the introduction of peanut containing food to infants and small children.  This is HUGE!  With my previous three children, I was told, because we weren't classified as high risk, to go ahead and introduce peanut containing foods once I was well along the solid food path, between 9-12 months.  Now, new guidance is suggesting as soon as solids are started you can start peanut products as well (of course, based on the guidance of your pediatrician).

Hopefully, this introduction of the allergen early and often and in small quantities will help reduce the number of folks who manifest an anaphylactic peanut allergy later in life.  But for those folks who already have a severe food allergy or who are among the unfortunate few who develop one, what is our societal responsibility for those persons?

Recent, at BigSis's gymnastics gym there was an incident where one of the athletes had an allergic reaction from peanut oil residue that remained in viewing gallery following someone presumably consuming a peanut containing product.  The gym, in response, sent out an email reminding parents that there is to be absolutely no food in the viewing gallery and that the gym as a whole is a nut-free zone.

I have friends with children with severe allergies so I in no way want to minimize the seriousness of the situation but how much can we be forced to contort our lifestyles in order to prevent exposure for a select few individuals?  That gymnast who had the reaction could easily come into contact with peanut residue in any other public setting.  Does that mean that we have to eliminate all peanut products from public areas or is there some level of responsibility and risk that any allergy affected individual must assume in order to function in daily life?

My kids' school is not a "nut-free" area and neither of their classrooms have been deemed "nut-free" because of a student's allergy however when I send in snacks it is asked that we don't send in nut containing items since the classrooms may be used by other students, teachers and clubs at different times.  I can send a PB&J to the lunch room with no issue but I can't send PB snack crackers for snack.

I don't know the answer to this conundrum and I would not want to be the responsible party for causing an allergic reaction but I suppose I am pondering how much we, as a society, should be expected to prevent exposure for individuals above and beyond their own personal onus?

Recipe: Instant Pot Chicken Barley Chili

​White meat, whole grain, a little bit of spice -- yes, please!

Chicken Barley Chili is a recipe that I cut off the back of the Quaker barley box many years ago. As I was getting out my ingredients in the morning and pushing my Instant Pot aside to make room the thought occurred to me, instead of simmering on the stovetop for 40 - 60 minutes why not just throw everything in the Instant Pot and give it a go! And that's just what I did with delicious results.

Instant Pot Chicken Barley Chili

     Serves: 6-8

     Total time: ~45mins 

Ingredients

- 1 cup of pearled barley

- 1 can diced tomatoes, undrained

- 1 jar (16oz) salsa

- 4 boneless, skinless chicken breasts, cut into serving size chunks

- 1 Tbs chili powder

- 1.5 tsp cumin

- 3-4 cups of water or chicken broth (see Notes)

- 1 can black beans, rinsed and drained

- 1 cup frozen corn or 1 can of whole kernel corn, drained 

Directions

1. Add all ingredients to the inner pot except for the black beans and corn. Stir to combine

2. Lock cover into place and seal the steam nozzle.

3. Press [Manual] and set timer for 10 minutes.

4. Allow for natural pressure release of 15 minutes. Manually release any remaining pressure and open pot.

5. Stir in the black beans and corn and allow to heat through for about 5 minutes.

6. Serve with sour cream, shredded cheese, cilantro and diced green chilies as desired.

Notes

• I like my Chili pretty thick, more like a stew. This recipe is in between a soup and a stew as far as liquidness.  If you want a thick stew, use just 3 cups of added liquid.  If you are looking for a soupier consistency, use 4 cups. 

Warm Spiced Coffee

Baby, it's cold outside!

I don't know about where you are but the new year brought with it some strong cold fronts.  I find myself each morning considering which of my comfy fleece/sweat pants I can where and exactly how late I can leave and still make it to the bus stop on time.

This time of year has me thinking about curling up with a good book and a hot beverage so today I share with you how to get some warm spice flavor in your home-brewed coffee.  Who needs to brave the elements and pay $5 for a cup of coffee deliciousness when you can use your spice cabinet and make the same thing?

The process is quite simple, start with the coffee of your choice and then add a selection of warm spices.  I have a fantastic mulling spices blend (allspice, orange peel, clove, cinnamon, and ginger) and I add along with part of a cinnamon stick.  Brew as normal, pour and enjoy. 

A couple of tips:
- if you use a French press (like pictured above) just add in your spices and steep and press down as normal.
- if you are brewing in a drip coffee maker, it is helpful to put the spices in the filter first and then add the coffee on top, especially if they are ground.  This will help ensure they don't float away and get maximum contact time with the hot water.  Also, when using my drip coffee maker, I always add a second coffee filter on top of the grounds to help prevent any floaters from making their way into the pot.
- experiment with what flavors you like and add more or less to taste.  You can also add the spices directly to your finished coffee though I find they don't have time to "bloom" and can leave a gritty residue.

My 2017 Intention: STRETCH

 The intention I've chosen for this year is STRETCH.  

This year I want to stretch myself and my horizons.  I'm not exactly sure what this is going to look like day-to-day (ah, the beauty of an intention vs. resolution) but some things I've considered are:

• reading books outside of my normal easy reading, fiction genre
• trying new recipes
• being more open and vulnerable with those I love
• allowing myself more grace and personal empathy to set realistic expectations and to fail
• giving my kids more independence in making and executing their own decisions

One thing that I've come to think about with regard to STRETCH is that, inherent in stretching, is returning to the beginning point.  You can't hold a stretch continuously.  Rather, in order to grow and become more "flexible" it is necessary to relax the stretch and return to your starting point, hopefully incrementally different from your true zero point but still balanced and grounded and ready to reach out again.

I'm ready to reach out!

Starting 2017: Resolutions or Intentions

​The dawn of a new year. Welcome to 2017. Did 2016 go entirely too fast or entirely too slow for you?

For me, I'm ready for 2017. 2016 wasn't a horrible year by any means but I'm ready for the perceptible "clean slate" that comes with the turn of the calendar page.

This time of year, folks are apt to be discussing New Year's Resolutions and I'm no exception but I want to present a different way of thinking about them. A yogi friend of mine recently posted a, new to me, idea that I love. Instead of making a resolution or resolutions for the year why not give ourselves permission for grace and balance and instead start the year off with an INTENTION.

Think of it this way, I could resolve to read 2 books a month, workout at least 3 days per week, praise my husband daily and not yell at my kids and while measurable and theoretically attainable (like good goals/resolutions should be) they offer me no grace, no wiggle room.

Instead, what if I start the year off with the intention of LOVE. Each day I can breath in and think of how I can love - myself, my family, my community. For me loving self might involve reading books and working out but if I focus on the self-love aspect of those activities instead of the numerical benchmarks I'm more likely to find the joy they generate for me instead of the necessity of getting them done. As the year progresses, the love I need to show my kids may change from "less yelling" to "more independent activities" or "more hugs".

An intention gives me the flexibility to adapt to life as it presents itself while still focusing on a theme for the year.