July 4th

Well well, I'm so

sorry I have been slow with my updates. I have been so busy with the publication of my cook book, and creating new recipes I lost track of time. But i want to take some time to share one of my newest recipes. I like to call this one " God Bless Breakfast" Its a very simple recipe like I think I can share with you all.

1 cup all-purpose flour OR white whole wheat flour (or ½ cup of each)

2 Tablespoons sugar

2 teaspoons baking powder (if you’re using all-purpose flour) OR 2 ½ teaspoons if you’re using white whole wheat flour

½ teaspoon salt

1 cup milk

1 large egg

2 Tablespoons unsalted butter, melted and cooled slightly

Canola oil, for the skillet

red food coloring, and Raspberry extract

In a small bowl mix together the Flour, sugar, baking powder, salt and set aside.

In another bowl mix milk, egg and butter. For a fluffier pancake make sure milk and egg are at room temperature before mixing.

Fold wet and dry ingredients together......now do this GENTLY you dont want to over mix it!

Divide batter in half and add a couple drops of red food coloring to one bowl, and a couple drops of raspberry extract too. Now you could use fresh raspberries as well.....But Mama said they are to darn expensive right now. (Sorry for telling on you ma)

now heat your skillet or griddle to medium heat, make sure its just lightly coated with oil. You dont need to deep fry your American Breakfast! Slowing add about 3 Tablespoons of batter to pan, cook until small bubbles appear on pancake! Then flip over and cooke the other side about three minutes.

Once all your pancakes are finished, lay them out flat and using a star cookie cutter make all kinds of stars.

Then its all up to you to make a American Flag. Blueberries work Perfect for the stars!

Enjoy!

God Blass America and God Bless you ....(thats for you Gramma!)

Cooking Camp!

So far this week I have been busy busy! I started Cooking Camp on monday and have had a blast. My teachers name is Michelle, and she is Fab! I like her alot, and she shared so many get recipes with me. I was alittle nervous about starting class on Monday morning, but Mom walked me in and then i knew i was going to like it there.

Every day we make two recipes,

Day One: Chocolate Baklava

Gozleme

Day Two: Torrijas

Greek Holiday Cookies

Day Three: Italian Cannoli

Chicken Parmesan

After each class we get to eat some of what we make, and bring home a HUGE plate of food to share with our family! Michelle always give us a recipe card with the recipe on it so we can make it later as well:) I have made some great friends there who are all about my age. My partner with cooking is Colby. He is 6 years old, and has a baby sister.

I will update my blog again later this week when camp is over. I do want to share some of the recipes with you all:)

STRAWBERRIES!!!!

Well Summer is offically here now! Tuesday morning we got up bright and early and headed to Doles Orchard in Limington! Its was alot of fun, and to my surpise the girls actually got into it. I had a fear that Maezy would run like a mad women, Poppi would scream, and Ava would tell everyone in the field how they should be picking....but it all turned out Great.

unfortunately Ava will not be sharing her recipe with you this evening.... She said she would like you to all enjoy her Strawberry Rhubarb pie, BUT...She will have to make it for you. It is her secret recipes that she has been planning for years she said, and the first to taste it will have to be Her Daddy. So there it sits in the kitchen so badly wanting to be eaten, but it will have to wait!

She did add that she will post her recipes at a later date, but will not tell the "Magic" touch!

The crust came out wonderful, and it was homemade! Something her Mom could never make very well. (thank you Philsbury)

So now we leave you with the craving for a Summer pie.......

Black Bean Soup

Maezys Black Bean Soup

1 T olive oil

4 large cloves garlic, minced

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

1 Container of Low Sodium Imagine Veggie broth (found in organic section)

2 Can of Low sodium Black beans, drained and rinsed

1 3.5oz can green chilies

1 t kosher salt

1 dash black pepper

1 t chili powder

1/4 t cumin

1 t Fresh Oregano

1 bay leaf

Add Olive oil to stock pot, on medium high heat....Add onions, carrots, celery, and garlic. Saute for about 4-5 mintues, or until onions look soft

Add in Black beans, Chilies, and veggie brother (started with three cups of broth)

Stir in chili powder, cumin, salt, pepper, oregano and bay leave. Simmer for about 25 minutes, and carrot are soft. Remove bay leave.

Let soup cool enough to puree in blender. Do not try to puree when hot....we have done that before and it makes a BIG BIG mess.

Depending on how you like your soup you can puree half, and have a chunky soup, or all for creamy! return to heat

Top with a drop of sour cream, and a squeeze of Lime juice and a sprinkle of Cilantro. We threw some Tortilla strips on as well! Soup was a big hit here:)

Whole Wheat Pumpkin Waffles

This Recipes all Started from Maezys Love for pumpkin, and her "good find" (thats what she calls it) at the farmers market on Saturday! What to do with Fresh Duck eggs????

1 C. whole wheat flour (we used stone ground)
1/2 C. All Purpose flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
1 1/2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs (in our case, two Beautiful fresh eggs!)
2 T. oil
1 t. vanilla
2 T. dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. Do NOT over mix.

3. pour batter onto waffle iron. You can also use this recipe for pancakes as well. we have done both ways, but we like waffles better! Makes 6 waffles! Top with Whip cream and sprinkle with Cinnamon-sugar:)

Chicken and Bok Choy

Chicken and Bok Choy

1 pound bok choy (or 1 pound baby bok choy)

3 tablespoons canola oil

3 boneless chicken breast cut into strips

3 cloves garlic, minced

1/2 inch piece of ginger, peeled and grated

2 scallions, cut into 2-inch pieces

8 baby bella mushrooms, cut in half

3 tablespoons lite low sodium soy sauce

4 Tablespoons chicken stock or broth (Rachel Ray of course)

1 Tablespoon Cornstarch

1. Mix chicken broth, sauce sauce, and cornstarch together, set aside

2. Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside.
3. pour 2 tablespoons of the canola oil in pan, heat to about medium, add garlic ginger and saute for about 2 minutes.
4. Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.
5. Pour in the rest of the canola oil and the bok choy, and mushrooms (can do it in two batches if necessary). Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.
6. Return the chicken to the pan Cook for form 1 to 2 minutes, until evenly heated. Add the soy sauce mixture, and cook until sauce is thickened. (2-3 minutes)

7. Serve over steamed rice!

SOUPS ON

CARROT GINGER SOUP



1/4 stick of butter (you could use less)
1 large onion, peeled and chopped
2 stalks celery, chopped
2-3 cloves garlic, peeled and minced
a 1" knob (approx) of fresh ginger, grated
1 tsp cumin
1 tbsp Worcestshire sauce

1 Apple peeled and diced
1 1/2 lbs carrots, peeled and chopped to coins about 1/2 inch thick or so
3 1/4 cups chicken stock (that's what I had)

Salt and Pepper to taste



Melt the butter in a large pot, then add the onion and celery and cook, stirring, about 5 minutes or so until the onion and celery soften.

Add the garlic, ginger, and apple saute a minute or so, then add in the cumin. Stir around for another minute.
Add everything else - the carrots, worcestshire sauce, and chicken stock

Cover the pot, bring to a boil, then drop to a simmer and cook until the carrots are soft - about 30-40 minutes, depending on the size of your carrots.
Once the carrots are soft, puree the mixture, return to pot and simmer. Serve with a dollop of sour cream, and homemade crouton, and a sprinkle of Parsley!