I’m obviously on a strawberry kick because this is my second post in a row utilizing these luscious red berries. What can I say? We are suckers for strawberries around these parts and my new obsession is baking with them. Believe it or not up until recently, I never even baked a cake using fresh strawberries. Craazaaay!

Anyway, last week I was in the mood for a breakfast-y type of cake, one that wasn’t too sweet—something that would be delicious served for brunch or dessert.  I decided to develop a cornmeal cake because I knew the texture of the cornmeal would be a nice savory balance to the sweetness of the berries. Turns out, cornmeal produced a lovely sturdy cake with an equally delicious earthy, chew. This cake also has olive oil and sour cream in it—both ingredients help to make the cake incredibly moist and it stays that way for days and days. Also, the olive oil gives it a gorgeous golden color and is really just perfect for this cake.

I recommend you make this cake ahead of time because it really only gets better as it hangs out. I’m actually thinking of making this again for Mothers Day as a treat for my mama (how’s that for thinking ahead?!) because she tried a piece during testing mode and has not stopped raving about it since then (a biggie for me since this gal is a tough critic!!). My Strawberry, Sour Cream, Cornmeal Cake is the perfect make-ahead sweet for Breakfast, Brunch or Dessert. Serve with a cold glass of milk or a steaming cup of coffee. Oh yeah, and put your feet up while you’re at it. You deserve it!

Hop on over to Momtastic for the recipe and while your cake’s in the oven, zip on over to the Webby Awards site and vote for Momtastic!!!!!

Up until very recently, my three year old had never tasted Jello. Weird, right? I just never grew up on it and I was not reallt a fan of the texture or weirdo fake taste.  Well, thanks to my mother-in-law, my three year old is now a fan and in a BIG way. I’m not sure if it’s the color, the jiggle or the sugar content but, whatever it is he thinks it’s super fun! And I guess if I look at it through his eyes, food that wiggles really, really is—FUN!

Since my big boys first taste of Jello he’s asked me a few times to make it at home and I’ve only actually done so once. In my humble opinion, the ingredient list is hella junky (duh, right?), it’s all artificial dyes and flavorings (yuck!) and there is definitely more sugar in it than I like my little guy to have. Rather than buy another box of that powdered concoction, I decided to do some research on making it myself using…(wait for it…), REAL FRUIT!! Novel idea, eh?

I knew it would be fun to start making Jello at home because would be fun to experiment with different flavors using in season fruit and fresh fruit juices. And now that that the Summer bounty is nearly upon us, we will have a lot to choose from for our gelatin making explorations. For my first attempt, I  knew I wanted to make strawberry gelatins because my entire family is obsessed with strawberries. During my research, I came across this recipe from the every fabulous Martha Stewart and it seemed simple enough so I figured I’d give it a whirl. I felt it could use a little less sugar (especially since my strawberries were crazy sweet all on their own) so I cut the original recipe back to 1/2 cup. I also swapped out the lemon for a lime because I looovre the taste of strawberries and lime. The taste and texture turned out great! It wasn’t as stiff as store bought Jello and that made me very happy. The final texture was gelatin-like but in a much more creamy and delicious kind of way. Best of all, my three year old who has a very picky  discerning palate stated that it was “Delicious! Thank you mommy for the best dessert ever!”. Success!

If you don’t feel like making a fresh fruit puree/juice for this recipe, you can certainly use a store bought, just be sure you use 3 cups total. Have fun!

My husband and I have been making homemade pizza for years and now that we have kids, it’s even more fun and exciting. It’s something we love to do, along with making homemade mozzarella. When we decide to have a pizza night, we break out the pizza stone, fire up the oven to 500 degrees and do it up right with only the freshest ingredients. Everyone gets involved and has a blast creating different pies. It’s an activity as much as it is a meal so we usually reserve “pizza nights” for Friday’s or the weekend when we have time to cook leisurely and clean up the mess that undoubtedly comes when children mix with flour.

Recently I found myself in a homemade pizza mood mid-week but I was alone with the kids and definitely  didn’t have the time or energy for a pizza making party. I wanted to keep things simple and relatively mess free so I decided to make a pan pizza instead of our usual thin crust/stone baked one. When making a margarita-style pan pizza, I like to add a deeper flavor to it by slathering the dough with a layer of tomato paste before topping with sauce and cheese. Tomato paste adds a deeper, slightly richer tomato flavor to the pie and really makes it a little different. Most people can’t pinpoint my “trick” but they know there’s something special about my pan pizza and now you know the secret too.

Pan pizza or “Sicillian” pizza (as we call it in Brooklyn) is made in a pan rather than on a stone and therefore has a thicker , heartier crust. It’s as equally delicious as a thin crust but in my opinion, much less fussy to make. You simply take store bought dough and press it into a greased 18″ x 13″ x 1″ (half sheet) pan, top it and bake it and in 15 minutes (or less) you have yourself a piping hot pie that’s bubbling with cheesy goodness. It’s easy clean up because, if your dough is properly rested, you don’t need to roll or toss the dough to form it, simply press it to fit the pan and your done! This is also a great way to feed a lot of people because it comes together in minutes and you can make two half sheet pans of pizza in the same time as it takes to make one. Make two different types (maybe one sweet and one savory?), cut them into smaller squares and you have yourself lunch for a crowd or a bunch delicious appetizers.

Easy Pan Pizza

Serves 4-6

 

Ingredients:

Cooking spray

1 store bought pizza dough, well rested

3 tablespoons tomato paste

3/4 cup marinara sauce

8 ounces of fresh mozzarella, thinly sliced

Salt and pepper, to taste

 

Instructions:

1. Preheat oven to 350 degrees. Spray 18″ x 13″ x 1″ (half sheet) pan with cooking spray. Press the dough into the pan until it covers the entire pan evenly.

Spread tomato paste over the dough evenly, leaving a 1/2 inch border around the edge of the entire pizza.

Top with sauce and cheese and season with salt and pepper.

Bake for 12-15 minutes or until crust is lightly golden.  Cool slightly in the pan before cutting. Enjoy!

Last week I gave you my recipe for Mustard and  Brown Sugar Baked Corned Beef. Wasn’t that a goodie?  But if you ditch the boiling method and go for baked for your corned beef this year, how the heck are you gonna get all that cabbage cooked? Well, worry not, my friends, you know I wouldn’t  leave you hangin’ without a deliciously unexpected way to prepare a Saint Patty’s Day side. I give you Braised Cabbage and Apples.

This is a recipe I created back in September after our annual apple picking extravaganza. As usual, we came home with one too many apples and I was looking for a more savory way to prepare them, one that would offset all of the baking I was doing at the time. I had a head of cabbage in my fridge that needed cooking so I decided to braise it up with a bunch of thinly sliced apples and before you know it, I had a winning side perfect for any day of the week but particularily great for Saint Patrick’s Day.

This is NOT your mama’s cabbage. Sightly sweet and a little tart, this side is one that will stand up beautifully to any roasted meat but is particularly delicious with my Mustard and Brown Sugar Baked Corned Beef. It’s super simple to make and can be made the night before. Enjoy!

I’m barely even Irish (mostly Italian with some Cherokee thrown in there for good measure) but I love making corned beef for Saint Patrick’s Day. It seems like a festive thing to do and my family really enjoys it. For years and years I boiled my corned beef along with potatoes, carrots and cabbage— you know, the traditional way. I’ve added different blends of spices, mustard and even beer to the cooking water to give it a little something extra, but always stuck with the boiling method. It was a fail proof cooking method so I stuck with it.  That is until I got the itch to play around and try a new method. You see, I’m never really satisfied with leaving well enough alone, especially when it comes to cooking so it was high time I worked on the corned beef situation.

For years I had been seeing baked corned beef recipes on the internet but never thought to try one. I was a little apprehensive because I wasn’t exactly sure what it would turn out like but a few years ago I decided to give it a whirl. I threw together a  a wet rub concoction and rubbed it all over that bad boy. Confession: I often cook this way—tossing things together haphazardly and crossing my fingers that they will turn out delicious or at least edible. And for all of you who constantly ask me “how I come up with all of these recipes, truly, sometimes it’s just ‘luck”. Sure, a lot of it’s based on my cooking experience but a lot of the time it’s trial and error. I actually think this hodgepodge method of cooking comes from my Grandfather who was a cook in the Marines and had a penchant for adding green food coloring to mashed potatoes. But I digress…

Where was I again?

Oh. Right.

BACK TO THE BEEF…

Baking the corned beef turned out to be super simple and my “experiment” was a smashing success and since then, I never boiled a corned beef again. Yup! It’s that good. The baking method produces a super tender piece of meat with a slightly smokey flavor and the brown sugar/mustard glaze adds a subtle sweet/tang that pairs nicely with the saltiness of the meat. I serve it alongside my Braised Cabbage And Apples (sooo delicious!) and some  Irish Soda Bread. Wash that down with some beer. Lots of beer. Scarf down a few Shamrock Shortbreads and and your have yourself one heck of an Irish feast.

Enjoy!

This is recipe number three on my quest to broaden my horizons with new and exciting foods this year. So far, Im doing great (see how well non-resolutions work?). If you’ve been following along, so far I cooked with Quinoa, Miso Paste and this week, I  tackled wheat berries! tackled wheat berries. All my vegetarians, HOLLA, cause this one is definitely for you (and the vegans too!) Never hear of ‘em? Let’s dive into this exciting and tasty grain together, shall we.

What’s a Wheatberry?

The term wheatberry or wheat berry refers to most of the wheat kernel (except for the hull) which consists of bran, germ and  endosperm. They are tan or slightly red in color and look similar to short grain brown rice and may be purchased as a hard or soft (more processed) grain.  Nutty in flavor with a slight chew to their texture, this tasty grain add a nice crunch to salads and even baked goods.

Why Are Wheatberries Good For Me?

Wheatberries are considered a true “whole grain” because  the entire wheat kernel is left in tact and therefore, none of the nutrients are stripped away. Just one cup of wheatberries has 300 calories and is packed with fiber, protein and iron. They are also loaded with vitaminE and magnesium.

How do I prepare Wheat Berries And Where Can I Find Them?

They are super easy to prepare. You boil them ins salted water, similarly to the way you would any other grain like brown rice. Once they are cooked you can feel free to use them the same way you’d use any other grain. I like to serve them au natural as a side dish in lieu of brown rice, tossed with a vinaigrette as their own yummy salad or even steeped with some cinnamon and honey spiked milk for a warm and comforting alternative to oatmeal in the morning. They are even delicious stirred into yogurt for a nice chewy contrast to the creaminess of the yogurt.

Wheat Berries can be found in any health-food store or in the natural foods section of your supermarket. I found mine at Shoprite! Look for the kind that cooks quickly, it will save you a ton of time.

I have been obsessed with making my own baby food since my first son was born. Actually, I think my obsession first started when I was a little girl and I saw the movie Baby Boom but, whatever. C’mon, you know you wanted to buy a cottage, move to Vermont, and jar homemade applesauce too. Well…maybe that was just me. But I digress…

I won’t go into all of the reasons why I feel that making your own baby food rocks, but my main reason for doing so was to make sure that my baby’s first experience with food was as healthy, fresh and flavorful as possible. I wanted to choose the ingredients and be able to control the quality of the food that passed my baby’s lips. It was and still is important for me to expose them to different flavors and textures and cultures through the recipes I create. And I knew that making my own baby food was the best way for me to do all of this while also having some fun in the kitchen at the same time. I truly believe that a heathy relationship with food starts at the very beginning of  a persons life and it is that relationship (good, bad or otherwise) that is directly related to our overall health. What we eat matters. Period.

I know some people feel they are too busy or not savy enough in the kitchen to take on making their own baby food. I can assure you, no advanced culinary skills are necessary and I’ve been on both ends of the mommy-hood spectrum— full-time working mom outside of the home (with my first son) and chicken without a head work-at-home mom (after my second son). With both lifestyles, it’s been possible for me to take on homemade baby food. Truly, the process is simpler than most people think and not at all overwhelming if you start with the right information from a trusted source.

Hands down, my favorite resource for all things baby food is WholesomeBabyFood.com— one of the webs top rated baby food  sites. It’s really a one stop shop in the sense that not only are you getting recipes, you’re also being provided with invaluable information on allergies and detailed guides on how to introduce each food. From infant to toddler, you cannot get a better resource and it’s all just a click away. The site has been my go-to place for years and years and has never let me down. Which is why I was ecstatic when I learned that Maggie Meade (the sites creator) had published a book entitled The Wholesome Baby Food Guide.  based on her uber popular website. Go Maggie!

The book contains 150 easy-to-make recipes and tons of useful information on cooking techniques and storage tips. Maggie gives parents the courage to feel confident in the kitchen with her whip smart humor and gentle motivation. She’s not preaching here, she’s right there with you. She’s been there and done that with THREE BOYS! The guide is simply broken down into three stages—4-6 months, 6-8 months and 8 months and beyond. The recipes are simple to make but sophisticated and tasty enough to delight the entire family (love that!). And with dishes like Sweet Potato Custard and Baked Pear Crumble on the menu, this might very well become your new favorite family cookbook.

Sounds like an amazing book, right? Well thanks to the good people over at Grand Central Life and Style Publishing, I have a copy to giveaway. This is actually my first giveaway. Ever! And Im super excited to be able to give one of these fantastic books away to one of my amazing readers. Entering is simple but be sure to read the jargon below before doing so.

TO ENTER:

To be eligible to win, leave a comment below telling me what your favorite food was as a kid. That’s it. That’s all!!

THE RULES:

• Contest begins on Wednesday, February 15th at 4:00pm EST and closes February  18th- 10pm EST. One entry per participant, please.
• Contest is open to all US residents but prize cannot be shipped to PO Boxes (sorry!).
• Winner will need to provide email address and physical address so that prize may be shipped out.
• A winner will be selected by the Randomizer tool on Random.org and contacted via email. If winner does not respond within one week of being contacted, a second winner will be chosen.

*This prize is valued at about $15.99 plus shipping and will be shipped directly to the winner via Grand Central Publishing Co. I have not received any monetary compensation or any freebies (other than a review copy of the book) in relation to this post. All opinions are strictly my own.

Still searching for something sweet to make for your love on Valentine’s Day? Have I got the dessert for you! You ready for it?

Red Velvet Cake with Creamy Nutella Buttercream!

Don’t adjust your screen. You read it correctly. I said Nutella Buttercream. As in, NUTELLA FREAKING BUTTERCREAM! I know! Insanity, right? It’s every bit as good as it sounds and it quite possibly may be my new favorite cake topping. Deliciously creamy, light and silky, this icing is far from ordinary. The Nutella adds a depth of flavor and a smoothness that I really like in contrast to the delicate crumb of this light and airy red velvet cake. Oh. Right. There’s cake too. And if you hop on over to Momtastic, you’ll get the recipe for my red velvet cake as well. But let’s be honest here, isn’t it always about the icing? Enjoy!

I have to admit I’ve never been one to go all out on Valentine’s Day. I’m not trying to be a killjoy, I just think that it can be a little over-the-top.  My husband and I usually wait a week or two after Valentine’s Day to go out to eat or opt to do something nice at home instead. In my humble opinion, most restaurants are subpar on “holidays” like these and it’s usually not worth being one of the herd. Bus still, beyond the commerciality of this holiday, it’s nice to be reminded to appreciate the ones you love and do something special for them to say I Love You.

This year I decided to treat all of my boys to breakfast in bed. I’m super lucky to have three boys to call my sweethearts this Valentine’s Day, and treating them to a surprise breakfast in bed seemed like a fun thing to do (crumbs be damned!). The Italian mama in me loves to spoil them with yummy treats and I’m thinking this will be a big hit. My three year old is going to freak out when he’s presented with this delicious heart chock-full of fresh berries and creamy yogurt. He doesn’t even know what breakfast in bed is and I can’t wait to see the look on his face when he is given a fancy breakfast tray while he’s still warm and toasty in his jammies. My husband I think will just love the fact that he gets to sleep in a bit. And the baby, well he is along for the ride and loves himself some berries and yogurt. : )

The hearts come out so cute and take no time to make. In fact,the entire recipe can be made the night before and assembled right before service. Berries may be marinated overnight inside an airtight container in the fridge and the puff pastry hearts can be baked, cooled, then stored inside an airtight container at room temperature. These hearts would also be adorable topped with chocolate pudding and whipped cream or as a savory base for a lovely green salad topped with some nuts and crumbly cheese. Mmm….

Much love to you and your families, this day and always,

C

Puff Pastry Hearts With Yogurt And Fresh Berries 

Serves 4

 

Ingredients:

1 package (2 pieces) of frozen puff pastry dough, thawed

1/2 cup strawberries, hulled and quartered

1/2 cup blueberries

1 tablespoon granulated sugar

1 cup yogurt (any flavor will do but we like vanilla)

 

Instructions:

Preheat oven to 4oo degrees. Line a baking sheet with a Silpat liner or piece of parchment. In a small bowl, toss berries with sugar and allow to macerate while you make the puff pastry hearts.

Lay pastry onto a floured surface and using a rolling pin, roll out any cracks or creases.

Using a 5 inch heart cookie cutter, cut out 4 large hearts. If you have a smaller heart  cookie cutter, you can use it to cut out smaller hearts from the excess dough like I did and use it as a garnish.

Place hearts onto prepared baking sheet. Using a pairing knife, score a heart inside the puff pastry, leaving about 1/2 inch border. Be careful not to press all the way through, you just want to score it. The, use the tines of the fork or your knife blade to dock (prick) small holes in the dough.

Bake hearts for about 10 minutes or until lightly golden. Remove from oven and allow to coo for 5 minutes before toping with berries and a dollop of yogurt.

Do you love stuffed mushrooms? Me too! And I know my way around a mushroom or two. Check out this piece I wrote a while back for Every Day With Rachael Ray a while back on some fun (and unique) ways to stuff those bad boys. Sure, they’re perfect party food but did you ever think about SUPER sizing those babies and making a meal out of one GIANT ‘shroom?

I did.

These sort of ideas keep me up at night (that and my 1 year old) and I wanted to share this recipe with you right before Valentine’s Day because not only is it delicious, it’s impressive and yet so simple to make—a perfect meal to make for the one you love. No, it’s not heart shaped or dyed red but it comes out looking super elegant and dare I say, even a bit sexy (did I just call a mushroom, sexy? #inthekitchentoolong) sitting atop some delicate greens. Honestly, this recipe is easy enough to make any night of the week and something my entire family enjoys.

Play around with the recipe and substitute any ground meet or cheese that tickles your fancy. In fact, I’m thinking ground beef, cheddar and some chopped crispy bacon would be an amazing “cheeseburger” combo!!! Enjoy!