Oatmeal Pancakes on Snow Day 2011

These pancakes are hands-down the best pancakes I’ve tasted: Nutty from the whole wheat flour, hearty oatmeal, yet with the deliciously tart flavor of buttermilk. Thus, I had to get them posted immediately so you might have the opportunity to serve them for lunch or dinner on this Snow Day 2011. Isn’t it rather incredible that all of America is snowed in on the same day?

This Whole Wheat Oatmeal Pancakes recipe is from Epicurious and I followed it exactly. If you have it, use fresh nutmeg and grate it straight into the dry ingredients. The fresh nutmeg makes the pancakes ultimately rich. And when you serve them, pull out the real maple syrup. (Those Vermont or Wisconsin maple farmers work very hard to produce it – that’s why it costs a good $7.00-8.00 a bottle.)

In fact, these were so good, we might have them again for dinner with some sunny-side-up eggs and a salad of fresh apples, frozen blueberries and bananas.

And now, since this is the most severe snowstorm we’ve experienced since living in Chicago, here’s a snapshot from the Chicago Tribune.

As of 6 a.m. the National Weather Service reported 17.3 inches of snow at O'Hare International Airport, 17 inches at Midway Airport… “Just about every main road through here is impassable,” said Lake County Sheriff’s Sgt. Curt Gregory. “People were getting stuck and requiring rescue all night, he said, but some people are still trying to drive. “You’re not going to stop that,” he said around 8 a.m.. “For the most part we’ve got the majority of it cleaned up. Now it’s just sporadic. When people leave home and think they can get through in a Honda Civic, we’ve got to go rescue them.”

-- The inbound Stevenson Expressway remains closed at Martin Luther King Drive due to the shutdown of Lake Shore Drive.
-- As of 3:45 a.m., state officials were telling motorists to stay off I-290 from St. Charles Road to I- 90 and I-57 south of I-80.

An A+ in Nutrition

For an easy ego boost, try offering kiwi slices to a classroom full of fifth and sixth graders. I was rewarded with a standing ovation! This week I had fun teaching a few nutrition classes at my kid’s school.


After explaining that your body needs 40 nutrients every single day to grow and be healthy and that the way to do this is by eating according to the Food Guide Pyramid, we tasted several “new” foods. Here are a few of the highlights:

• Every single kindergartener tasted and LIKED grapefruit. The trick was to tell them it’s a tricky fruit because it’s yellow on the outside and “super pink” on the inside. I also sliced it into wedges so the kids first tasted sweet/sour juice instead of pith.

• My kid – daughter of a dietitian – knew the answer to every single nutrition question.

• The fifth and sixth graders were presented with a tray of fruits and veggies and asked to identify the following for extra credit: Persimmon, fennel, guava, kiwi, pomegranate, Bosc pear, star fruit, cactus paddles. One kid got eight of 10 correct.

• One sixth grader told me his mom de-prickers, slices, and fries cactus paddles for dinner. And she’s not Hispanic, she’s Irish.

• There was not a single kid in grade K, five or six who refused to taste the star fruit.

• The fifth graders kept trying to get me to okay soda: “What if you drink it alongside a glass of milk.” “Can you have pop just once a day?” “But if my mom sends it in my lunchbox, it must be ok.” Ugh, I can’t argue with that last comment: Moms – if you put it in their lunchbox, you’re giving it an inherent stamp of approval.

• But I did get the 10-year-olds to utter , “Oh gross!” when I held up a bag of Skittles…by simultaneously holding up a bag of 9 teaspoons of sugar – the amount in the Skittles.

In summary, it’s cool to wow kids with starfruit.

Chicago-isms: Stopping for "some Bakery", "coffee, and"

We stopped off for some bakery yesterday. That’s right. “Some bakery” is a Chicago-ism, that in most parts of the country – and in proper English – would translate to “some baked goods.” Maybe it’s because this city is so rich in bakeries with the tradition of preparing such incredibly delicious baked goods that the phrase implies that one would take home the entire bakery. Or maybe it implies a bakery is an integral part of a neighborhood. Either way Weber’s Bakery on Archer Ave is not to be missed.  Erich is the third generation in his family to be turning out most delicious German ‘bakery’in the city.

In fact, Weber’s poppyseed pastries or apple fritters would be perfect to have at your next “coffee, and.” That’s another Chicago-ism and it means coffee klatch or coffee break.

Yesterday, while returning our delightful guests to Midway Airport, we had the opportunity to stop at Weber’s to pick up some bakery for today’s coffee, and. Specifically, we ordered fresh rye bread, a chocolate donut, poppy seed Danish, apple pastry, prune Kolacky and butter croissants.  It was all placed lovingly in a box by one of many helpful counter attendants and tied with an old-fashioned twine stringing machine.  (My girls loved watching this machine that whipped the string around the box and tied it snuggly!)

Weber’s lists their signature items as buttermilk poundcake, Banana Split Torte, Kolacky, chocolate cake donuts, Grandpa Rye Bread, Cinnamon Raisin Cylinder, Fresh Strawberry & Cheese Coffee Cake, Raisin Houska, Sauerkraut Rye Bread and brownies. All that bakery is good. My list would also add: Poppyseed Danishes and apple pastries. But I would scratch out the chocolate donuts; while they have dense delectable frosting made with two different chocolates, the cake donuts always taste like they’ve been fried in old grease. (A downfall of places that fry A LOT of donuts…like Dunkin.)

The apple pastry is a unique masterpiece. It is a few paper-thin layers of pastry dough wrapped around a large mound of spiced-cooked apples and walnuts that have been sprinkled with sweet bread crumbs.

The poppy seed Danish is rich buttery sweet dough stuffed with ooey-gooey poppy seed filling and drizzled with just enough creamy glaze.

Unfortunately the Saurerckraut Rye bread is not made every day. (That’s right sauerkraut is baked right into round loaves of crusty rye.) Instead, we took home a beautiful loaf of plain rye that must have been stuffed with 2-3 tablespoons of caraway seeds. Caraway can be a questionable flavor for many kids, but mine think it tastes like peppermint sprinkles. The dark black seeds do have a zing-y quality! And my eight-month old baby had his first taste of rye bread today. He loved it – another testament that introducing strong flavors early on can lead to wide-ranging kids’ palates! (That’s what I’m hoping!) The rye bread is delicious when lightly toasted and topped with aged Wisconsin Brick cheese; a German classic that started with some classic German bakery (the bread) from a classic German bakery (Weber’s)! Got that?

Icebox Cake - Still a little confused

Garnish with dried cranberries

Looking for a super simple, show-stopping dessert to make for a party tonight? This festive Lemon- Raspberry Icebox Cake is also an opportunity to take pleasure in eating spoonfuls of whipped cream straight-up! I prepared this beautiful dessert from the December issue of Relish Magazine for a Christmas party.

The prep was effortless and almost therapeutic. After whipping the cream and folding in Dickinson’s delicious jarred lemon cream, just smear raspberry jam atop graham crackers and assemble layers within a springform pan. Start now, it has to chill 5 hours.

One note: (And if I could make this “NOTE” enormous and flashing red, I would) You will still have plastic wrap adorning your serving platter – unless you can determine how to remove it. I could not! I read the recipe instructions numerous times: “Gently lift cake by the plastic wrap to remove it from pan bottom and peel away plastic wrap.” How? How do you remove the plastic wrap from beneath the pie without the disassembling the dessert into a messy heap? I found myself wishing I could do that trick you see in cartoons where the guy pulls the tablecloth out from beneath the plates and silverware and leaves the table settings undisturbed! But after reading the many comments about troublesome plastic wrap by Relish’s recipe reviewers, you may become enlightened with a solution. One suggests: Use parchment paper on bottom and spray the sides of the springform pan with cooking spray.  Had read this before making the dessert I would've tried it.

Despite the plastic wrap malfunction, the Christmas party guests somehow managed to enjoy eating sweet-tart lemony whipped cream straight-up almost as much as me.



A few bites of leftovers



Magical 3rd birthday and Red Velvet Cake

Birthdays are magical. But I do believe that the third birthday is the most magical of all. At three, you awake from beneath your lavender sparkle quilt – just like you do any other day – but this day, you get special birthday smiley-faced pancakes with Wisconsin maple syrup and peanut butter. And for the rest of an entire day, things get better and better! And since you don’t really have any frame of reference for this wonderful day (because you don't really remember your second birthday), it’s like your third birthday just happens on day by magic!

I’ve been concerned that my little ‘Christmas’ baby born three years ago would be slightly traumatized by having a birthday amongst all the bustle of this season. Her birthday might feel forgotten. But this year, as we drove out of town to cut down our Christmas tree on my little girl’s birthday, we saw house after house covered with twinkling lights. If that’s not magical, then it’s got to make her feel festive at the very least.

As you may know, I put a fair amount of thought into my kids’ birthday cakes. I’ve never made a Red Velvet cake, but have always wanted to recreate my Grandmother’s recipe. Just this year she dictated it to me over the phone from Montana where she is a spry 92. I ended up combining Grandma’s recipe and this one that I found for Red Raspberry Velvet Cake from Cooking Light. The Cooking Light recipe notes that Red Velvet cake is said to have originated at the Waldorf-Astoria Hotel in the 1950’s.

So now I picture my little three-year-old dressed in a mid-twentieth century period frilly dress, white gloves, her golden curls just peeking out from beneath her proper hat...she's having tea and Red Velvet Cake with me in the lobby of the Waldorf-Astoria all decorated for Christmas. Magic!

Party Decorations- $6, Festive Taco Bar Party- Priceless

I’m still finding salt in every corner of our home. Thus is the result of our Make-Your-Own-Margarita and Taco Bar party over the weekend. It’s my new favorite party theme; talk about simple!

All I did was set out a little buffet of:  1)  Taco meat- Sauté some hamburger with lots of cumin, chili powder, Mrs. Dash Extra Spicy and a little salt. 2) Black beans- My friend Rebekah gave me the following set-it-and-forget-it Slow Cooker Black Beans recipe. (I’ll be cooking garbanzo, pinto, and all my beans this way from now on.)   3)Condiments in festive little bowls: Chopped cilantro, sliced green onions, crumbled Queso Fresco cheese, a jar of nopalitos (spicy cactus pickles,) chopped lettuce and salsa from a can with the addition of fresh cilantro and tomatoes and frozen corn.

The margaritas were a breeze: Sauza makes a great pre-mixed variety that comes in an easy-pour box; we also put out a bottle of Sauza Tequila Silver (it has a clean, fresh, lovely fruit flavor/aroma), ice, lots of lime wedges and for dipping the rims of glasses, a wet paper towel on a plate with another plate of kosher salt. While this was probably not the most authentic Make-Your-Own-Margarita set-up, guests were happy to mix in tequila and limes to their liking. And most folks would rather chat than stand at the bar trying to remember the correct proportion of Triple Sec to tequila and lime juice.

But I was most happy with my $6.00 decorations. They were all edible! I filled an old straw hat (that looked rather sombrero-ish) with produce from our local Hispanic grocery store: Cactus paddles (nopales), prickly pears, chayote squash and peppers of every color and shape.  (Emeril's Cactus Salad is delicious!)

Slow Cooker Black Beans (adapted from Rebekah)

3 c. dried black beans

1 red onion quartered

2 cloves garlic, chopped

1 jalapeno pepper, seeded, chopped

2 teaspoons kosher salt

¼ teaspoon cumin

¾ teaspoon black pepper

9 cups water

Combine all ingredients in slow cooker. Cook on low for 8 hours.

Pumpkin and Chayote squash

Real Popcorn

Popcorn with Baby's pumpkin hat!

Of course all pop corn is a real whole grain.  In fact pop corn is one of the easiest ways to get more whole grains into your diet.  Even smothered in salt and butter, it's still a whole grain with about 2 grams of fiber per cup.  And who eats just 1 cup.  So before you've finished a bowl, you've consumed A LOT of fiber. 

According Jolly Time there are two types of kernel shapes: Mushroom and butterfly.  Interesting.

Unpopped cob in front of popped corn

It was rather difficult to discern if the kernals on these cobs from the Farmers Market were mushrooms or butterflies.  But I can tell you that popping them was absolutely the most exciting two minutes of kitchen fun the girls and I have had!  We just threw the cob into a glass bowl and covered with plastic wrap, venting 1/2 inch.  Then we all watched the show through the microwave door as the kernals shot in rapid fire off the corn cob blowing and stretching the plastic wrap like a balloon!  (The dear farmers forgot to give us cooking directions - so it was an experiment!). 

The taste was so fresh and sweet!  It didn't even need salt. 

To find your own fresh pop corn fun, try Whole Foods or this Big Red Popcorn:  I can't personally vouch for either, but I've heard both are good.

It was fun to pull some of the remaining corn right off the cob