organic blue eggs

July 1, 2007 at 12:46 pm | Posted in food, recipes | 1 Comment

just started eating these fabulous eggs. they look so cool too… since there are eggs from different kinds of chickens including the arauncana ones which are blue!
I am lucky enough to have made a connection with a woman in the next town who has free range chickens and pasteurizes the eggs. She even delivers them (!) to my house on Tuesdays. and to boot, she only charges $2 a dozen!

They are much lower in cholesterol, and have significantly more Omega 3 ‘s and vitamin A. They have all sorts of things that are good for you, and are so healthy. Not going back to the other kind if I can help it.

This wonderful woman even hooked me up with someone who organizes orders for grass fed organic beef and free range organic chickens too! I may be able to eat meat again from a source I trust. I did just get my cholesterol checked again to have a baseline to check against after I start eating all of these things again.

When I first got the eggs, I had just gotten home, and was so hungry. I whipped up this fabulous omelet:

Cheese and Tomato Omelet

1 free range egg
sea salt
4-5 cherry tomatoes, cut up a bit
fresh basil, chopped just a bit
goat cheese (I use herbed from Trader Joe’s) or Fontina

Use a fork to scramble the egg, add the sea salt, then put it in a small pan and let it cook for a few minutes until almost set.
add the other things on top and fold one side of the egg over the other.
Let it sit for a minute in the pan to meld it all together.

killer salad

June 14, 2007 at 10:40 am | Posted in food, recipes | Leave a comment
Ginger Spinch Salad

This salad is one of those yummy things that, when you make it, you need to give out the recipe with it.
I first had it in Maine at the annual 4th of July picnic near Four Winds, with Four Winds people. It was so damn good that I had to ask for the recipe (and now am subjected to such treatment every time I make it) It is great to go with the lobster picnic we always have there, but fared well also along with BBQ chicken and grilled portabello mushrooms.

Ginger Spinach Salad
This makes plenty for 4 bags of baby spinach….. which you may need- we ate that much with 6 adults and plenty of other food available. People would have eaten more if I had it! Be prepared to give out the recipe….

Sharp White Cheddar Cheese – Grated
Red Onion – Chopped


3”-4” piece of fresh Ginger – peeled and minced
1/2 cup Soy sauce
4T Honey
Juice of 1 Lime
1/3 –1/2 cup Olive Oil
1 tsp minced Garlic
Salt and Pepper

Mince garlic and ginger. Put all dressing ingredients in blender and blend until smooth.
Toss spinach with cheese and onion and pour on dressing.

lots of noodles

June 7, 2007 at 12:05 pm | Posted in recipes | Leave a comment

Peanut butter noodles, aka sesame noodles, have been devoured in our house for years….
People ask me for this recipe all the time, as it really is yummy.

Cold Peanut Butter Noodles

This is a combination of several recipes that I have used and have fine tuned to get the best sauce. Serve over cold pasta (as in Cold Sesame Noodles from a chinese food place) but I like shape, instead of the long strands. Good garnishes are thin strips of cucumber, and / or carrot, and sesame seeds.

2/3 cup creamy peanut butter (I use a natural one, with no sugar added)
3 Tbsp sesame oil
4 Tbsp soy sauce
2 Tbsp honey
4 Tbsp. rice wine vinegar
1 Tbsp freshly grated ginger
1 large clove garlic, minced

Mix everything together (add 1 thing at a time and mix well) and refrigerate for at least an hour before serving to allow the flavors to blend.

Serve over cold noodles (cook then rinse in cold water to remove starches). Long strands, like linguini, are good, but shapes are easier for kids to manage.

Top with strips of veggies- cucumber, carrots, red pepper, etc. Garnish with sesame seeds.

Keeps in the fridge for at least 2 weeks.
Makes enough for about 1 pound of pasta.

picnic cookies

May 28, 2007 at 11:22 pm | Posted in boys, food, recipes | Leave a comment
Emmett’s school picnic was fun. The weather was fabulous, and the kids played for ages in the sun. Everyone seemed to want the recipe for the cookies I brought. These lemonade cookies are yummy and have a taste reminiscent of lemon squares. (recipe below)

Lemonade cookies

Lemonade Cookies

2 sticks butter, softened
3/4 cup sugar
3/4 cups powdered sweetened lemonade (ie: Country Time or similar)
an additional 1/4 – 1/2 cup lemonade mix to roll the dough balls
1 egg
1 tsp vanilla extract
1 tsp finely grated lemon rind
2 3/4 cups all-purpose flour
1 tsp baking soda

Preheat oven to 350°.
In a large bowl, cream butter, sugar and 3/4 cup lemonade mix until fluffy.
Beat in the egg, vanilla, and grated lemon rind.
In a seperate bowl, stir together the flour and the baking soda. Add the dry ingredients to the batter, beating until thoroughly combined.
Pour about 1/4 + cup of lemonade mix in a shallow dish.
Form the dough into 1-inch balls (I use a measuring teaspoon to scoop) and roll them in the lemonade mix, then place them 2 inches apart on a foil lined cookie sheet.
Bake the cookies until the edges just begin to brown, about 10-12 minutes. Cool for 2 minutes on the foil before removing to a rack to cool completely.

Makes about 4 dozen + cookies

emmett and friends

he dumped water on his head, then spiked his hair as much as he could, and loved it!


December 16, 2006 at 4:05 pm | Posted in food, recipes | 1 Comment

making batches and batches of this……..

damn it’s good!!! and easy, and everyone loves it.
will be sending out bags of it for gifts.

Chocolate Buttercrunch
(alot less sweet than traditional buttercrunch)

saltine crackers (1 sleeve)
1 cup sugar
1 3/4 sticks butter
1 (12oz.) bag semisweet choc. chips
1 to 1 1/2 cups chopped walnuts or pecans

1. Line a jelly roll pan with foil (12×15), leaving a 2 inch cuff. Line bottom with a single layer of saltines.
2. Heat butter and sugar in a saucepan until it bubbles, stirring well. Once it bubbles, turn the heat to low for 2 mins., stirring occasionally.
3. Pour butter mixture over crackers & spread evenly.
4. Bake at 350 for 13 mins.
5. Remove pan from oven and sprinkle choc. chips over crackers, allow to sit for 40 seconds.
6. Spread choc. evenly and sprinkle with nuts.
7. Refrigerate overnight (or somewhere cold until it is chilled) and break into pieces. Store in airtight container.

fondue night

December 8, 2006 at 10:40 pm | Posted in food, recipes | Leave a comment

So cold here! only 14 degrees this morning and a cold bitter wind all day.

Tonight we have friends coming for dinner and we will share fondue with them. It is a perfect night for it! We have a fabulous fondue pot that was given as a wedding gift from our friends in Switzerland… a beautiful blue pot with a garlic clove as the handle for the lid. We will have a fire going by the time they arrive, and candles will be lit. The boys will be ready for bed, and we will eat and drink and be merry. Chocolate lava cakes, and maybe some good port to finish…


Pesto Fondue

This stuff is truly incredible. If you like fondue and you like pesto, it is a definite must. The recipe is from the Silver Palate Good Times Cookbook. I just swirl in pesto at the last minute.

1 clove garlic, halved
1 cup Italian dry white wine
1 1/2 cups grated Fontina cheese (at least 3/4 lb)
1 1/2 cups grated Swiss or Emmentaler cheese (at least 3/4 lb)
1/2 cup grated Pecorino Romano cheese
2 -3 Tbsp all-purpose flour
1/2 cup pesto

1. Rub fondue pot with the garlic. Pour in the wine and heat over medium low until hot.
2. Toss the cheeses with the flour to coat. Add the cheese, a handful at a time, to the wine, stirring constantly and waiting until each addition melts before adding the next. Check the consistancy and add more cheese or more wine if needed.
3. Just before serving, swirl in the pesto over the top of the fondue. Serve with cubes of french bread, cubes of sweet italian sausage, and cherry tomatoes.

6 -8 portions

Hors D’oeuvres galore….

May 28, 2006 at 2:08 pm | Posted in food, recipes | Leave a comment
Avocado and Feta Salsa

This was probably the biggest hit at Jenny’s Party. It was the biggest catering job I have done to date. A huge learning experience, and I loved doing it!

Avocado and Feta Salsa
Have a fork on hand to get the last of it- you won’t want any to go to waste!!

2 cloves of garlic – minced
2 Tbs (or more) of fresh parsley – chopped
1/2 tsp of oregano
1 Tbs of olive oil
2 Tbs red wine vinegar

2 plum tomatoes – chopped
1/4 cup of red onion – chopped (or more if using Vidalia)
4 oz crumbled feta
2 avocados – cut in chunks (put in last, right before serving, to avoid browning)

mix and serve with nacho chips and/or quartered, toasted pita pockets

Vietnamese spring rolls

April 30, 2006 at 2:37 pm | Posted in food, recipes | Leave a comment

These spring rolls are wonderful, light and refreshing. A good mix of flavors, with shrimp, and bean sprouts, rice vermicelli noodles, scallions and a touch of mint, all wrapped in rice paper. Then you dip it in a sauce similar to hoisin. I finally figured out how to make these as I really love them!
I made a dozen last week for a picnic with some friends. The three of us take turns bringing lunch. We go to pick up our kids from school, where they have just had their lunch. Then we meet at either one of our houses, or a playground, and the three boys play while we get to have a ‘grown-up’ lunch and enjoy each other’s company. We do it once a week, and have been at it for a few weeks now. It’s good for the kids, and for the moms! As it was my week, I made these on a hot day that we would want something cold and easy to munch at the playground.

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