Cooking with Uli (Apple Cinnamon Waffles)

She’s still a little mad that I tried to start breakfast without her.

Woops! Those are fragile. Let’s just move them back a bit.

“What’s in here?”

“Ahhhh..hahaha” Try this flour mom. Uli’s pretty forceful with her sharing.

Ok. Now for the yummy waffles. You can make pancakes if you don’t have a waffle maker.

Apple Cinnamon Waffles

You will need:

• 1 Cup Flour (I use half whole wheat and half white)
• 1 teaspoon Salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (more or less if you like)
• 3 Tablespoons applesauce
• 3 Tablespoons vegetable oil
• 1 egg
• 1 Cup Milk

Turn on your waffle maker. (set it to high)

Mix your dry ingredients.

Wait for the waffle maker to be ready. Then mix in your wet ingredients. There is a scientific reason, this makes yummier pancakes and waffles.

Mix until it’s just mixed. Some lumps are ok. You just don’t want to over mix or you waffles will be tough.

Now cook! The outside should be lightly browned the inside fluffy.

Pesto Yogurt Potato Salad

Pesto, Yogurt Dressing

There’s finally enough basil to really do something with in the garden! It’s in season now so enjoy it! This went on a potato salad today. It’ld be great on pasta salad or as a dip for veggies too!

Here’s what’s in it. Feel free to wing it a little.

• A half pint plain Greek yogurt
• A big handful of fresh basil
• a couple stevia leaves (or a pinch of sugar)
• one clove garlic ( more or less if you like)
• A small handful of walnuts (pinenuts or pistachios would work too)
• About a tablespoon of red wine vinegar (or lemon juice)
• A couple tablespoons grated asiago or parmesan
• a pinch of salt

Do this

• toss walnuts, basil and stevia food processor (or chop them very finely)
• blend until finely ground
• add everything else
• blend until smooth

If you want to make my potato salad…

• cut enough potatoes into 1 inch cubes to fill about a pint
• one carrot ( I like them diced)
• half an onion (store the other half chopped up in a jar for other recipes)
• Boil potatoes until soft
• drain and cool
• mix all ingredients with enough dressing to coat them well

Sharing and Growing (victory garden weeks 14/15)

Uli thought the trellis needed adjusting. ( Look how big she’s getting! and sassy too!)

Well things got crazy on the home front. I would like to preface this by letting you know upfront I’m not complaining. (I fled home to get help from my parents and much needed rest. They’re fantastic to be there for me and a blessing) It happens to everyone I’m sure. I had what felt like a mountain of studio work to do. Uli and the puppy were taking turns making really big messes all day long. On top of it things got crazy for my husband at work at the same time. Now we’re home and back to our routine. I can thankfully say our little garden didn’t suffer much.

I pulled out the peas and our cucumbers are taking off! Uli decided to make sure the trellis was ready for them while I was taking pictures. Some more herbs found their way into the car at Jack of the Green. Jack of the Green’s one of those hidden gems in Lake Leelanau, MI. You’ld be lucky to stumble upon it. Then be hooked by unique quality garden tools, plants, and inspiration. It was worth the stop just to chat with Tracy and wonder the display gardens. We found a friendly green frog in the water garden. Oh! And… Yep, I drove the herbs five hours back to Ohio. They’re that good.

The tomatoes and zucchini were so happy I had extra to share! It was always my favorite gift when friends and family think to offer me they’re extras at harvest time. While we were up north I made jam with black raspberries I scavenged from my parents bushes. All the while worrying about how my garden would fare in 100 degree heat and my husbands care. He went above and beyond my small requests for water and tending. I was surprised with pictures and counts of our ripening produce. He was actually into gardening. Who knew?!? I hope I haven’t created a monster… Anyway, it feels amazing to be home and finally able to share my own veggies with friends!

Tiny T-shirt Dress

We’re a Coastie family. It can be hard to find coastguard kids stuff…especially if you want something cute. The generic onesie just wasn’t going to do it for our little princess. So, I whipped this up. You can make it with any t-shirt or even some cute jersey cotton.

Here’s what you need to make this dress.

• An adult t-shirt
• A kids shirt (to trace for a pattern)
• Paper (to make your pattern) I use old newspaper
• Marker
• Matching thread
• Sewing stuff (needle, sewing machine, pins, ect.)
• Possibly something else I’m forgetting (please read through all of the directions)

First trace your pattern. Start with the front and back. Make sure to include the overlapping edges. Decide how long you want it to be. (measure from shoulder to just below the hip for a good idea) Line up the outside edges on your front and back pattern pieces to see if you made them the same length. If you didn’t, adjust the front or back to make them even.

Next draw the top part of the sleeve. Do this by folding the sleeve it’s self out of the way. Then draw along the sleeve seam.

Now decide how long you want the sleeve to be. (If you want it the same as the pattern shirt add 1/2 inch seam allowance)

Decide where you want the t-shirt design to end up. Then cut out your patter pieces (1 front, 1 back, 2 sleeves)

You can even use print from the sleeves! (I also lined up the finished edge of the t-shirt sleeve so I wouldn’t have to hem them.)

If your feeling fancy make your own bias tape. Or use some that matches the shirt.

Open your bias tape. Then line up and pin it allong the top edge of your dress front. Take care that the good side of the bias tape facing the good side of your main fabric. (this way when you flip it you will see the good side of your fabric and not your stitches)

After sewing the first edge refold your bias tape so that it neetly lines up. Sew

Repeat the last couple of steps for the back of your dress. Now, pin where you want the shoulders to overlap and baste in place. (Basting is just a quick, usually longer, stitsh to hold things in place)

Cut two skirt pieces about an inch longer than you want them to end up. And twice as wide as the dress top. Then cut two pieces of elastic the width of your dress top.

Sew the elastic to the wide edge of your skirt peices. Stretch the elastic as you go so it lines up with the skirt and gathers like this. Then pin and sew the skirt to the bottom of your dress top. (sew with the good sides facing eachother so you can’t see raw edges on the front)

Attatch your sleeves. Then pin allong the sides, making sure your seams and edges line up. Sew (Your almost done!)

Hem the bottom of your skirt by folding and pressing 1/4 inch of the bottom edge. Now sew allong the top of your folded edge. Clip your threads and you’ve made a new dress for a lucky little girl!

First Tomatoes! (Victory Garden weeks 12/13)

The first cherry tomatoes ripened this week! It was so exciting. Uli’s reaction was priceless. “Ahhhhhhhh!!!” followed by a big bite and then another. I’ll have to wait till the next ones are ripe to tell you how they taste. Uli gobbled up all three of them. I’m glad she’ll have something else to pick strait from the garden. The snap peas are almost done. They’re not so happy in the heat. I’ll be pulling them out this week to make room for the cucumbers.

The zucchini’s threatening to take over the garden! Next year I think I’ll give the zucchini it’s own bed. Another lesson learned…

I also planted some herbs in their own pot. They’ve almost filled it in. Uli and the pups like to hang out under the tree right behind it. It’s the yuckiest part of the yard and they love it!

Here’s Uli Belle by the zucchini monster. I hope she’s eating peas in this picture… The dress I just made her turned out so cute. I’ll be posting directions for how to make it this Friday.

The Art of Puttering (Victory Garden weeks 11/12)

Snap peas! Yum

My dad is a champion putterer. It’s becoming clear that it’s a trait he passed on to me. Through the spring, summer, and fall we would have to practically force him to come inside before dark. He was always doing something in the garden, vineyard, or field. His puttering turned out some amazing things. I got to enjoy fresh eggs, homemade wine, and meals made with vegetables we helped grow. I think I learned patience watching him tend our land. Things generally grow best with space, sun, and water. It takes careful puttering to make sure they get what they need to grow. I hope I’ll share this trait with my daughter.

Uli loves snap peas! She picks them right off the vine. I can’t even believe she can pick the peas from the leaves on her own! Yep. This is a proud momma moment. So my child runs naked through the yard when it’s far to chilly to do so… She’s happy, well fed, and appreciates nature. The garden has become a distraction. I’ve thinned weeds, watered, and now I find myself just staring at it and daydreaming. What did I plant here? Are there dog proof garden markers? Is the zucchini overcrowding the basil? Turn green already tomatoes! I want to eat you!  I spend the time I should be on more work related things outside. It’s not just the garden beckoning me. There’s a baby and two dogs that would rather play outside all day. I stress at the end of the day when I feel like works piling up. But, I wouldn’t trade these moments (ok these long afternoons) for anything.

Uli and I sat for an hour watching the birds this week. Her reaction would make millions if it could have been captured. The pure joy and wonder was contagious. I looked at the birds flying like they were this amazing show acted out just for us. Being a mom has made me slow down and appreciate the world around me.  It even hits me how lucky I am to have amazing parents to look up to. (That’s you Mom and Dad)

See if you can pick the peas from the leaves

My first beat harvest. It’s been an amazing couple of weeks in the garden.

Home (Victory Garden weeks 9/10)

I’ve realized we now have two homes. Last week we went back to Traverse City, MI to visit family. We got some much needed time together and better weather than we could ask for. It was so inspiring to be back in our beautiful homeland. I got to spend some time in my parents garden, they’re the reason I can’t help but to garden. More than that, we all got to see people we’ve known and loved for a long time. During the first few days I didn’t think I could possibly miss Toledo. Eventually  I did.

I missed my neighbors, garden and Bob. We left the garden and our dog Bob in my neighbors care for over a week. It was hard not to worry. As confident as I was that they would be well taken care of. I craved the routine and life we had in our new home. I can’t believe this can feel like home in less than a year. (It’s probably largely our fantastic neighbors doing)  Bob looked as happy as the garden did when we came back. Bobby’s tail was wagging! The beats, peas, peppers, and tomatoes looked great! And we made it home just in time for the first spinach harvest! Check out the spinach harvest salad recipe I put up.

Uli and grandma looking at the koi… just beyond them is a chicken coop and garden!

My happy garden!

Spinach Harvest Salad!

This isn’t fancy but it is delicious… It’s still about using what you have. A lot of my favorite dinners happen on clean the fridge night. The hardest part is remembering what I threw in to recreate it.  I think it’s the sweet taste of homegrown spinach cut strait from the garden that makes this one. Uli has enough teeth that I  could let her try this salad as is. Let’s just say she had fun with it. Oh! And have I mentioned how excited I am to have my first harvest!

Start with the freshest spinach you can find

Here’s what I had in my fridge my first day back from a ten day vacation…

• Carrots (I like to shave them for salads… just keep pealing)
• Feta
• Red cabbage
• Ranch dressing (yes the hidden valley stuff… nothing else tastes quite like it)

Now make it a meal…

• Corn tortillas
• Pepper jack cheese
• Grill or pan fry to make simple quesadillas
• Add whatever salsa you like (check out my recipes in the Freeform Texmex posting)

Any one else have a favorite clean the fridge recipe to share?

Mothers Day Tradition (Victory Garden! weeks 7/8)

Every mother’s day I can remember my mom would ask to go to our local nursery. We would all go as a family to pick out flowers, vegetables and herbs for the garden. I remember loving the warm green houses. Mom would always ask what I wanted to plant. And I would pick out snap dragons or moss roses. This is the first year that I couldn’t go with her. It made me realize how much those trips meant to me. Even though it was our gift to her. I found my self missing those days of shopping and planting. It was so simple. Yet, filled with hope and love.  All she really wanted was for us to have happy family memories together. Now that I’m a mom I’ve found my self longing for that same kind of mothers day.

The garden’s been growing with out much help from me lately. Well, other than fending off the baby and puppy. So far we have happy beets, swiss chard, zucchini, spinach, and peas. The carrots are just starting to sprout. We could never get carrots to grow back home in Traverse City, MI. I’ve hoping it’s just warm enough here in Toledo. I’m looking foreword to our family nursery trip this week. We should get some more herbs, tomatoes, and peppers.

Here’s a picture of the squash sprouts

For now it’s just me Uli and the pups. We’ve learned to live with postponed holidays. I wouldn’t change it. Because when Jeff gets off duty we’ll be able to focus on our family. I already asked to go to the nursery together. We’ll see what Uli picks out for the garden.

Hungarian Vegetable Pasta

One day I will be able to spell vegetable without spell check! Here’s a helpful hit for those of you with this problem. It doesn’t have and I in it! Anyway I am calling this Hungarian simply because it has smoked paprika in it. Not because I actually know how to cook Hungarian food. I was going for tasty and easy not authenticity. It’s probably more Italian style cooking… except in a wok with Hungarian spices.

Here’s the important part. This is another one of those super easy recipes that can easily be adjusted to fit your family’s taste. I make variations of this once or twice a week. Uli usually picks around and eat what she feels like any given day… I just keep putting it all in front of her so she has new things to try. Some days she’ll gobble up what she rejected the day before.

You will need:

• Pasta (I used spinach linguini)
• Kale (or swiss chard)
• Zucchini
• cherry tomatoes
• diced onions
• smoked paprika, salt, pepper
• olive oil
• Lemon juice
• parmesan cheese (leave it out or use breadcrumbs if your making a vegan version)

What to do:

1. Start pasta (if your someone who times you cooking, you’ll be cooking it until it’s al dente. Use package instructions to do this.)
2. Cut up your veggies. Keep the kale and onions separate.
3. Heat up your wok to medium/low heat. (You can use any large pan. Woks are just easier to clean.)
4. Add some olive oil and onions first
5. Then salt and pepper
6. Pay attention to your pasta and drain it when it’s al dente. Or still a bit firm.
7. When your onion’s translucent add paprika. (Enough to coat your onions)
8. Add your veggies and cook to your liking
9. Add the greens and pasta just before it’s done
10. Toss until the greens are wilted add a bit of your pasta water if it looks dry. (This will depend on what vegetables you use)
11. Squeeze some lemon juice and add  parmesan cheese just before serving.