Chicken Shawarma in Flatbreads with Tahini: The worst case scenario

 The unknown scares me.  I spend a lot of time studying, planning, evaluating, and measuring things around me to make sure I do not get surprised by the unexpected.  I don't really like surprise parties (No one has every successfully surprised me because I almost EXPECT things) and I don't like unexpected occurrences.  I am so fully aware at my inability to handle the unexpected gracefully that I spend a good deal of brain power planning, anticipating, and expecting a number of situations.

Any trip our family takes or any visit anywhere is dealt with my brain that will not stop.  I consider all possible disasters that can occur and work my way around them.  I make contingency plans for contingencies and back up plans for disasters.  If I go to a new place, say a friend's house, bowling alley, or a park, my first action is to study all the possible ways Son and Daughters could get hurt.  I sometimes even visualize the movie in my mind and in that movie I work out all the scenarios.  I plan how I would call 911, I think of who would be able to assist me, I notice which doors the paramedics could get through the easiest and how to direct them to my hurt child.    I have all the steps for various disasters and how to deal with it worked out in my head.  This may be a partial explanation as to why I don't really enjoy going to new places because my mind doesn't rest.

In exchange for all of these mental gymnastics, I find that I handle the unexpected well, because I have somewhat prepared for it.  I have worked out every single worst case scenario in my head before it happens.  If I have to give Husband bad news, I take myself through all the possible ways the conversation could go and how he could react.  When I actually tell him the news, usually I have managed to expect all possible reactions so I am not shocked or upset at what he says.  Before a teacher's conference at Daughter #1 or #2's school, I think about all the different things that they could say to me and how I might ask certain questions and how I might react if I hear that Daughter #2 is too shy, too quiet, or bites her friends.  (I've worked out my reactions, but thankfully this has not been said to me...yet.)

Sad to say it, even in the small things, my brain clicks like mad working out the worst case scenarios.  When I cook something new and unexpected for dinner, I also figure out all the possible reactions and necessary contingencies for feeding Son and Daughters in case it doesn't work out well.  I imagine their voices, their reactions, and grit my teeth preparing for the onslaught of whines and disgruntlement over a new dish.   For this Chicken Shawarma, I knew I would like the dish, but wasn't sure about Son and Daughters as it was a new flavor profile of cumin and garlic, one that I do not use often.

I was complete caught off guard, however, when Son and Daughters LOVED it.  From the first bite into the soft flatbread, biting into the bits of chicken and onions, they exclaimed, "OH WOW  This is good mom!!"  Son grabbed his flatbread and shoved it into his mouth as quickly as he could and ate one and half stuffed with chicken and cucumbers.  Daughter #1 also ate one and a half, and especially enjoyed the tahini sauce.  Daughter #2 loved it with cucumbers and tomatoes inside, no tahini sauce.  I have to say I'm sad that there are no leftovers for tomorrow, but fully intend to make this much sooner than later.  It is the simplest of dinners, but super tasty.  I had intended to serve it with a greek salad, but instead just ended up cutting cucumbers and tomatoes on the side, and that was just plenty good.

Chicken Shawarma with Tahini Sauce
Adapted from Food and Wine, May 2011
Serves 4 to 6

Chicken
Ingredients
2 teaspoons ground cumin
½ teaspoon dried oregano
2 garlic cloves, minced
1 tablespoon fresh lemon juice
¼ cup extra-virgin olive oil
Kosher salt
1 ¼ to 1 ½ lb pound boneless skinless chicken thighs, cut into thin strips
1 white onion, halved and cut into thin slivers

Method
In a large bowl, combine the cumin, oregano, garlic and lemon juice.. Stir in the oil and a generous pinch of salt. Add the chicken and onion and let stand for 15 minutes or alternatively, you can cover and refrigerate until needed.

Heat a large fry pan or griddle until very hot. Add the chicken and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 7 to 8 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, cucumbers, tomatoes, rice and pita/flatbread.

Tahini Sauce
Ingredients
¼ cup tahini (sesame paste)
¼ cup mayonnaise
2 tablespoons fresh lemon juice
1 clove of garlic, finely chopped

Method
In a blender or mini food processor, combine the tahini with 1/4 cup of water, garlic, lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.

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Pick it up and eat it already!

Roasted Fingerling Potatoes with Dipping Sauces: Inspiration at the market

For KSG, who is dying for pomme frites.

On free Saturdays that are not packed with activities, I like to take Son and Daughters to our local farmers market for some browsing and eating. Mostly I encourage Son and Daughters to taste the different seasonal fruits and to enjoy them in all of their glory.  Daughter #1 is extremely adventurous and is willing to try (LOVES to try) all variety of samples, including baked goods and more unusual fare.  Daughter #2 is far more cautious and wants to try things she recognizes, but only if I give it to her.  She refuses to take food from a stranger, even if I am encouraging her and am right next to her.  Son is the toughest for me, because he won't eat the fruit at farmers markets and instead stares longingly at all the things that he is not allowed to eat, like cheese, cheese topped breads, and pastries filled with butter.

It was on one of these farmer market excursions where I ran into a bit of trouble.  I went to the bread/pastry stand where there was just a mass of people in line to buy these delicious pastries.  I had my eye on two baguettes and the gentleman helping me saw Son and Daughters and said, "Wait.  I want to give them a cookie."  He came back with three cookies and I had to refuse one on behalf of Son, but allowed each Daughter to take one.  With a polite thank you, the girls squealed with excitement.  The cookie was bigger than each of their faces and iced with yellow frosting (it was duck shaped.)  They clutched their new found treasures firmly and then I heard the yelp of Son screeching, "WHERE IS MINE?"  I frantically tried offering him the baguette which he promptly said wasn't good (although he normally loves it) and began saying that he was hungry, in a very very loud voice.

Desperate my eyes searched the market trying to find something that would appease Son.  After buying strawberries and trying to soothe him with that, I spied out of the corner of my eye a man walking, holding a huge cone of fries.  Son LOVES fries and is quite the connoisseur.  I quickly zeroed in on the fry stand, and went over to discover that it wasn't just regular fries, but they were pomme frites. (Pomme frites are actually DOUBLE fried, which makes them have that characteristic crunch and deliciousness.)  They were perfectly golden brown and they offered several dipping sauces to accompany the cone of frites.  I asked Son, "Do you want some french fries?" and he promptly said YES and I ordered them.

Out came this huge cone of fries with this delicious homemade ketchup and Son could not sit down fast enough to eat them.  I explained that these were special fries called "Pomme Frites" and nodding, he ate them.  I managed to sneak in a few bites and they were truly delicious.  Daughters tried desperately to eat the fries, and Son eyed them and said, "YOU got cookies.  I get pomme frites."  I couldn't really argue with his logic, but I did manage to steal a few fries for each Daughter.

It has become Son and Daughter's favorite thing about the farmer's market.  Whenever we go on Saturday, their first question is, "Can we have pomme frites?"  This past weekend, I went closer to lunch and I promised that we could get two cones instead of just one.  Daughter #1 asked if she could choose a different dipping sauce besides ketchup and I agreed.  When we got there, we stood in line for more than 10 minutes, and when it was finally my turn I asked for two cones....only the gentleman told me that they only had enough for one cone.  I knew that war was going to ensue once I announced that there would only be one cone to share amongst the three of them and I gritted my teeth preparing for the onslaught of frustration and greed that was to follow.  To try and stop the war, I asked if I could have an additional dipping sauce from the ketchup and got a delicious garlic mayonnaise.  I turned around with the extra sauce and the single cone of pomme frites only to be greeted by dismay and whines.  "ONLY ONE MOM?"

Needless to say, it wasn't smooth sailing with the single cone of pomme frites, and on the way home, I thought about how the pomme frites were so popular and what the sense of having all the dipping sauces was. As I was driving I was suddenly hit with the idea of roasting some potatoes and also offering different dipping sauces, inspired by the pomme frites.  I served these the same day as I did the Asian Fried Chicken and they were equally a hit.  They are wonderful since you can offer a bit of the spicy mayos to the adult and regular ketchup for the kids.  Easy to make, and fun to eat, you won't go wrong making these.

Roasted Fingerling Potatoes with Dipping Sauces
Serves 4 to 6

Potatoes
Ingredients
2 ½ lbs variety of fingerling potatoes (purple, rose, and yellow are all delicious)
¼ cup extra virgin olive oil (more if necessary to coat all the potatoes)
1 teaspoon salt
1 teaspoon freshly ground pepper

Method
Preheat oven to 375.

Slice fingerling potatoes in half. In a large bowl add olive oil, salt and pepper and toss well to combine and make sure each potato has some oil and seasoning.

Throw potatoes onto a heavy roasting pan in a single layer. Cook in the oven for between 45 minutes to an hour, until golden brown. Serve with dipping sauces.

Dipping Sauces
Ingredients
¾ cup of mayonnaise (will be split into three different sauces)
¼ cup ketchup
2 tablespoons sambal oelek
1 tablespoon chopped basil
1 teaspoon garlic (will be split into two different sauces)
1 teaspoon chopped jalapeno
Salt to taste

Method
Garlic Mayonnaise
Mix together ¼ cup mayo, ½ teaspoon garlic, and ⅛ teaspoon salt. Mix well. Set aside

Garlic Jalapeno Mayonnaise
Mix together ¼ cup mayo, ½ teaspoon garlic, 1 teaspoon of chopped jalapeno, and ⅛ teaspoon salt. Mix well. Set aside.

Basil Mayonnaise
Mix together ¼ cup mayo, 1 tablespoon chopped basil, ⅛ teaspoon salt. Mix well. Set aside.

Spicy Ketchup
Mix together ¼ cup ketchup and two tablespoons sambal oelek. Mix together. Set aside.

Printable recipe

Asian Chicken Wings: Chicken + Beer = CHEER

 For RH, LCH, JEL, HJL, CY, and KC - thanks for sharing in my CHEER!

As part of the Foodbuzz Tastemaker Program, I received a stipend of $50 to pair a dish with one of the many beers of New Belgian Brewing Company.

When something good happens, you want to celebrate in some way. There have been some year-long prayers that have been answered this week. Having answered prayer just made my heart leap up with joy and my voice shout out! YIPPEE!!! Along with shouting out, it also made me want to spend some time with the people who have lifted me up continually in prayer, and so I decided to invite them over for my beer pairing experiment.

As I'm not an avid beer drinker (not any alcohol really), trying to pair a beer with a dish was mildly out of my league. I did some research, asked some beer experts, and then finally decided to pair Fat Tire Ale by New Belgian Brewing Company with some Asian wings. In my mind I had the flavors worked out and knew what I wanted it to taste like and I simply hoped that the imagination would match the actual flavors.

I marinated the chicken over night and then dredged them in flour once before frying. The result? Super flavorful and crispy chicken. I had some beer and food connoisseurs over and asked of they felt that the chicken went well with the beer, and they all agreed that it did. Now, being the curious person that I am, I couldn't let THEM decide that it went well together so I also decided to take some beer with some chicken down. The first bite of chicken washed down with the Fat Tire Ale, I have to say was a new experience of flavor and deliciousness. The pairing was wonderful, the beer bringing out the wonderful spices of the chicken while the chicken brought out flavors and notes in the beer I had no idea existed. I don't KNOW what to call those flavors and notes, but certainly I noticed the complexity of the beer. With the chicken, the beer suddenly became filled with various tones that seemed to hit with the various flavors of the chicken.

The meal wasn't fancy by any means; we ate in my dining room/music room on a fold-up table with no tablecloth. We used paper plates and compostable plastic forks. But there was a lot of laughter, a lot of eating, and a pure enjoyment of time well spent with good people. Good friends, good food, good fun I like to say.

I also learned a very important lesson from this - if you are going to learn to fry chicken, definitely learn to fry with chicken wings and NOT large chicken pieces. There is a certain "beginner" level experience that comes from wings with a high success rate, even for novice fryers. I felt like a professional as I dredged my chicken through the flour and lay them all out on my cookie sheet. I fried 12 at a time, and fed my crew well, and they enjoyed it all.

Asian Fried Chicken Wings
Serves 8 to 10

Ingredients
6-7 lbs wings, separated into drummettes and wings (tips reserved for use another time)
2 cups coconut milk
½ cup chopped cilantro
3 tablespoons chopped ginger
3 tablespoons chopped garlic
3 tablespoons sambal oelek (fresh ground chili pepper - available at your local Asian market)
4 tablespoons fish sauce
2 tablespoons soy sauce

3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoon salt

Vegetable oil for frying
lime wedges for serving

Method
In a large bowl mix together coconut milk, cilantro, ginger, garlic, sambal, fish sauce, and soy sauce. Once combined, add chicken wing pieces. Stir to submerge coat chicken well in marinade. Cover and refrigerate at least 8 hours or overnight.

In a heavy pot or deep fryer, heat oil and bring to 325 degrees.

While the oil is heating, in a large bowl, whisk together flour, garlic powder, ginger powder and salt. Remove wing from marinade and toss in flour until fully coated. Set aside on rack and repeat with remaining wings. Once the oil has reached 325 degrees, add enough wings so that you have room to stir them if necessary. Fry for about 12 to 15 minutes, until golden brown. Remove from oil and drain on paper towels.

Serve hot with lime wedges and some Fat Tire Beer.

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Cilantro Lime Coleslaw: The Mean Mommy

I've heard Son and Daughters whisper it often; "Our mommy is the meanest mommy of all."  In fact, today, when I called the children to dinner (and it was in the gentlest of tones as they were all close by), Daughter #1 said, "Mom, can you ask us in your normal strict way?"

I was confused and said, "Come to dinner NOW," but in a quiet voice.

"NO mommy.  Like STRICT.  You know.  YELL at us," she coached.

"What?  Why do you want me to do that?" I asked.

"We're playing the meanest mommy in the world and you're it," she explained.

I deliberately reined in my temper and said, "Children, please come to dinner now or forget about eating."

"MOM!  That isn't STRICT!" she said, fully exasperated.

"Strict is this.  If you don't come and eat your meal right now, I'm not feeding you, " I said firmly, but quietly.

With a stomping of feet she finally sat down to her meal.

For some reason, she equates strict with yelling, and admittedly when I do yell, I can be perceived as strict (and/or mean.)  But that's not when I'm really the meanest.  It's not the yelling that makes me mean.  I can think of far meaner things that I do.

For example, just yesterday I noticed that Daughter #2 (who is on spring break) and Son were remarkably quiet and calm while I was cooking dinner.  In fact they were so quiet and so without any sound I worried that they were getting into serious mischief so I poked my head out only to find the two of them GLUED to their Leapsters.  They weren't talking to each other, they weren't fighting, but they were only interacting with the game in front of their face.  Their eyes had the glazed look of children who had been playing with digital media too long.  In recent weeks, I also noticed that Son had given up playing with his toys, and instead been playing only with the Leapster.  When I saw the two of them sprawled on the floor like that, I decided that I would just take them away, no announcement.  In the night, while the Son and Daughters were sleeping, I quietly stepped through the house, picking up all the Leapsters, their corresponding games and took them into my office and put them high upon the shelf.

In the morning Son briefly looked for it, but then was distracted by his other toys.  Daughter started reading a few books and didn't even think to ask.  In the afternoon however, Son spied it on the top shelf in my office (bad mommy move here) and began to whine for his "game."  I didn't tolerate the whining and I said that the games weren't going to come out for a while.  He threw a massive temper tantrum and then Daughter #2 came in to see what the fuss was.

"Why can't we have the games mommy?" she asked once she deciphered what her younger brother was screeching about.

"You guys need to do OTHER stuff besides the games," I replied calmly while trying to ignore the banshee yells from Son.

"Okay mommy," and she shrugged her shoulders and walked out.

Son, on the other hand continued his crazed crying and shrieking and once or twice I heard him yelp, "You're MEAN mommy."

Yeah, well, I'm mean.  I own it.  I claim it.  It's mine.  I'm not scared of being the mean mommy.  I turned to him calmly and said, "Yes I am.  Now you know it."

To soothe my ruffled, mean feathers, I decided to make and eat this....a cooling, refreshing lime cilantro slaw.  I love all the colors of green, the splash of purple and orange and the way this slaw makes everything seem to taste good.  It is not a mayonnaise based slaw so it is lighter and more clean tasting.  It's the perfect foil to a lot of dishes (like potato salad and ribs) and I can say, not only am I a mean mommy, I make a mean slaw.

I'm just mean, all around.

Cilantro Lime Coleslaw
Serves 5 to 6

Ingredients
6 cups of cabbage, shredded. (about 1/2 a head of a good sized cabbage)
1 cup of carrots, julienne
¾ cup chopped cilantro
1/2 cup of red onion, thinly sliced

¼ cup vegetable oil
¼ cup freshly squeezed lime juice (between 2 and 3 limes)
1 tablespoon honey
1 teaspoon salt
Pepper to taste

Method
Place cabbage, carrots, cilantro and onion iin a large bowl. In a small bowl, whisk together vegetable oil, lime juice, honey, salt and pepper. Set aside. 15 minutes before serving, toss all vegetables together with dressing.

Printable recipe

Rocky Road Cookies: Motherhood is like this

From the moment Daughter #1 was born, I knew that motherhood was no smooth road.  It was a road filled with a number of crazy bumps, twists and turns and all ones that I didn't think I was capable of handling at the moment.  Right after Daughter #1 was born ( 48 hours after), Husband announced that we would be leaving Hong Kong (a place I loved) and moving to Seoul, Korea (a place that I was very apprehensive about.)  Post-partum and completely exhausted, I further exhausted myself with tears, hysterics and  the kind of crying that gives you hiccups and you can't stop.  I was beside myself.  My body ached, my heart ached, and my eyes ached because they were swollen shut.  In the midst of this was a tiny baby who was sucking the life out of my breasts (rather painfully at first) and I just didn't have the ability to deal with the move.

When Daughter #1 was four weeks old, Husband and Mother (mine) took off to Korea and left me alone with a newborn in Hong Kong, a country where I had no family or relatives.  The two of them went to find a home, and given my misgivings, Husband promised me whatever I wanted, within reason.  I asked for an apartment with an OVEN, which is not standard, and one that had a good sized kitchen.  Husband fervently promised that he would do all that he could and Mother also promised me that they'd find our new family a nice place.  They set out to help make a rocky road less painfully bumpy and I was grateful.

Add two additional children, and the craziness that comes with raising several children at once, and for sure the road of motherhood has not been a smooth one.   It's been bumpy, filled with potholes and unexpected turns and has rarely been smooth.  But I know I wouldn't change it.  I know that every single trial, every single difficulty and every single challenge has made me stronger and less afraid for the challenges to come. I hope that through this bumpy road of motherhood, I will continually be better than the person I was before.  I'm not a good person on many days, but overall, I pray that God molds me into the mother He so created me to be.

"But he knows the way that I take; when he hast tested me, I will come forth as gold." Job 23:14

These cookies are my nonsensical tribute to my motherhood.  The road has been rocky, but in the rockiness is sweetness and goodness.  I'll take these cookies along to make the road smoother, throwing a few of these under the car if necessary, and will try and enjoy the ride. The cookies are chocolaty, studded with pecans, white chocolate chips, semi-sweet chips and cranberries and the overall experience is just yummy cookie.  Down these with a glass of milk and the road may not appear to be as bumpy.  (If it still is, I prescribe two more cookies taken with another large glass of milk.)

Preparation note -  how I chop my nuts...

  Place desired amount into a freezer ziploc bag (don't overstuff...you want lots of room)

Use a heavy utensil to smash them into bits (a fry pan or a sauce pan with a few gentle whacks would also work - or a rolling pin)  You can take out a moment of frustration on the nuts (not too much otherwise you could break the counter or pulverize the nuts)

TA-DA!  Chopped nuts!

Rocky Road Cookies
adapted from Barefoot Contessa Parties!
Makes 5 dozen

Ingredients
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa powder
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup cranberries
1 cup chopped pecans (or almonds or walnuts if you prefer)

Method
Preheat the oven to 350 degrees F.

Whisk together the cocoa powder, flour, baking soda, and salt and set aside until needed.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the flour mixture slowly, mixing on low (otherwise you’ll splatter it everywhere.) Mix until just combined. Add in both chocolate chips, cranberries and chopped pecans.

Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon or a small scoop. Dampen your hands and flatten the dough slightly. Bake for 13 to 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Printable recipe

Prescription:  when the road is rocky, take a stack of these down with a glass of milk.

Gifted these for my neighbor (who has been super duper helpful in recent weeks) - idea from Sillie Smile

Vegetable Barley Soup: Simple Staples

I am a simple girl by nature.  I like simple things.  I like my life to be simple.  In fact, when my life gets complicated, I am the first person to admit that I completely freak out.  I plan things very carefully in order to avoid too many things crashing onto me at the same time, because I am much nicer, saner, and more collected when things remain simple.

I dress simply.  I like simple clothing with few embellishments.  (I think this may have to do with the fact that I am extremely fashion challenged.)  It has come to the point where I buy the same thing but in multiples.  Case in point - while in Texas, visiting CJR, I awoke the next morning, and changed into fresh shorts and a fresh t-shirt, only to have CJR ask me, "Did you sleep in that?"  I explained that no, that I actually have multiples of five of my favorite shorts and tshirts.  (Jcrew khaki shorts a size too big so that they hang longer, and gap black tshirts in case anyone wants to emulate my complete non-fashion sense.)

I also approach meals very simply.  I like to think of meals in terms of starch, protein, and green vegetable, and a combination of hot and cold.  No matter what the weather, I try to balance all of those things.  Generally having a container of soup ready in the fridge solves the vegetable and hot factor so I always tend to have that on hand.  Sandwiches for lunch?  Sure, with a bowl of soup.  Sandwiches for dinner?  Excellent with a bowl of soup.  Breakfast on a cold day?  A bowl of soup with crusty bread works.  As it turns out, Son is a huge soup lover and will often ask for it at breakfast.

This is the soup that I've been making quite often, as it uses mostly pantry and refrigerator staples.  It doesn't not have any meat in it, but with a grilled cheese sandwich you do really get a lovely meal together.  I often gift this soup as many people appreciate a bowl of soup when they are tired or hungry in ways that a chocolate chip cookie doesn't satisfy.  At the end of a long day, or when you're hungry for lunch, soup just fills you up and satiates you like nothing else.  When I want to be simple, I simply choose soup.

(cute way to package soup - learn how from Sillie Smile)

It easy to put together and easier to store and freeze if you want.  I sometimes make huge batches (like when I buy too many carrots and celery) and take out frozen containers whenever dinner seems lacking.  Rotisserie chicken alone?  Meh.  Rotisserie chicken with a bowl of homemade soup?  Ahhhh..simple dinner.

Vegetable Barley Soup (Vegan option)
Serves 7 to 8 people

Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 lb carrots, chopped (any shape you like -the bigger the pieces, the longer cooking time)
2 cups celery, chopped
1/4 cup barley (I like pearl barley)
2 quarts chicken stock (or vegetable stock if you want vegan)
14.5 oz can tomatoes pureed (you can buy already pureed if you like...I just blend them quickly)
1/2 cup basil, chopped

Method
Heat a large heavy pot over medium heat. Add olive oil and onions. Cook onions in oil until translucent and slightly beginning to color about 5 minutes. Add carrots and celery and continue to saute another 2 minutes. Add barley and cook for another minute and then add chicken stock and pureed tomatoes.

Bring to a boil, and then reduce heat, cover and allow to cook until barley is tender to the bite, about 15 minutes. Sprinkle chopped basil on top and cook for another minute longer. Serve with crusty bread or whatever you have around the house.

Printable recipe

Love for the simple things

Glazed Lime Shortbread Bars: The war over vegetables

Daughter #2 has become in recent weeks vegetable adverse.  She will eat all forms of protein, but as soon as something green enters her plate, it becomes a series of negotiations back and forth trying to convince her to eat it.  It's exhausting and a process that I do not much enjoy.  The meal becomes a series of numbers back and forth "Five bites" or "three bites" or "just try ONE piece" as I cajole, beg, and threaten Daughter #2 to eat her vegetables.  She staunchly says, "I hate green food."

This cookie somewhat stumps her as she can see the little green bits in there, yet she recognizes it as a shortbread wedge.  She looked at me and asked, "Did you put spinach in there?" and I replied no and explained it was lime  I told her she wasn't eligible for a piece of the shortbread UNTIL all of her green vegetables were gone.  As she loves shortbread (almost as much as she loves meat) she grudgingly sat at the table and slowly, and methodically ate down her green beans.  After each one, she'd look up at me hopefully, waiting for a reprieve, and I kept shaking my head no, and made threatening gestures to throw the last piece of shortbread into the trashcan.  She nibbled more quickly and finally, when her plate was clean, she got her shortbread.

Her final words as she sat and nibbled were, "I wish shortbread was a vegetable."

These are just like the Glazed Lemon Shortbread Wedges, only I substituted lime, and it makes for a totally different flavor and different look.  They would look pretty, to do both of them and pair them on a plate side by side. 

Glazed Lime Shortbread Wedges
adapted from Tish Boyle's The Good Cookie
Makes 16 wedges

Shortbread
1 1/4 cup all-purpose flour
9 tablespoons unsalted butter, softened (1 stick plus an additional 1 tablespoon)
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon finely grated lime zest

Position rack in lower third of the oven and preheat oven to 300. Have either a 9 inch cake pan, a 9 inch tart pan with a removable bottom or an 8X8 square cake pan.

In the bowl of an electric mixer with the paddle attachment, beat the butter, sugar, salt and lime zest at medium low speed until well blended. Do not overbeat as you do not want to incorporate a lot of air. At low speed, add the flour and mix until the dough just starts to come together and is not super crumbly.

Press the dough evenly and firmly into your pan. You can use a fork or use your finger tips. (The fork leaves a bit of a pretty pattern.) Press the back of the tines of the fork all around the edges. Bake the shortbread for 35 to 40 minutes, until it is just barely golden. Do not let it brown. Let it cool on a wire rack for 10 minutes.

Glaze
1 cup confectioners' sugar
1 tablespoon unsalted butter, softened
1/4 cup heavy cream
1 1/2 teaspoons finely grated lime zest

While the shortbread is baking, make the glaze. In the bowl of an electric mixer (I have tried this just using a whisk by hand and it did not come out well) using the paddle attachment, beat the confectioners' sugar, butter, heavy cream, lime zest and salt at medium speed until just combined, about 30 seconds. Cover with plastic wrap and set aside at room temperature until ready to use. This is a thicker glaze that needs to be put on warm baked goods to really enhance the spreading process.

Icing option #1 Tish Boyle's recommendation (which I don't think is as pretty)
While the shortbread is still warm, but after the 10 minutes of cooling, cut the shortbread into wedges. Spread a generous amount of the glaze onto each wedge letting it drip over the sides. Transfer the triangles to the wire rack and cool completely.


Icing option #2 Week of Menus Version
After the shortbread has cooled for 10 minutes, scoop the glaze onto the center of the entire shortbread and then spread it over the surface evenly. Allow to cool completely.After the glaze has set and the shortbread is completely cooled, cut into wedges.

Printable recipe

 For gifting the wedges, I used this idea from Silliesmile.  (If I were smarter and more creative, I would use green paper and green ribbon to highlight the green lime yumminess.

My current zester (my other one broke) and it does make some fantastically fine zest.

Bluebery Cupcakes with Blueberry Cream Cheese Frosting: Having Backup

For CJR, CY, SS, SB, JEL, JSJ, YK, KSG, JCM, HK, HL and my entire prayer posse...

I am in the middle of trying to make a huge decision, and as of now, the way is still unclear and unknown.  The decision is also one that is complicated and not so straightforward and simple, and so many of my days have been filled with a lot of anguish and agony as I try and figure this thing out.  It is a decision that Husband and I have been trying to work out for over a year now and for some reason, it isn't any clearer now as it was back then.  We still need to work on it and still figure it out.  (Lest anyone worry, it is not a decision about our marriage.)

Thankfully, I have backup.   I have called any one of a number of people crying, frustrated, confused and at any given time, one of my prayer warriors will jump right in and pray for me, give me a verse, or give me wise counsel.  I'm blessed by their presence and their ever wonderful gifts to me, and I like I say to anyone who is listening, "I have a whole posse of prayer warriors behind me in a wagon.  That's how I roll."  It is amazing to say that I have this backup and this team of women who has continually lifted me up in prayer to cry out to God with me, for me and just because, is nothing short of amazing.  When I have doubted, they have reassured me.  When I questioned God, they reminded me of His favor and goodness.  When I freaked out, they reminded me that true peace, supernatural peace, comes from Him and cannot be anything but good.  They have challenged me to pray in certain ways and reprimanded me when I have needed it.

I have continually been blessed by them and I know that what could have been dark dark days have been made bright and good because of these prayers and their love.


When this is all over, and it will be soon, I want to gather all of my posse in one big hug, stick them in a car, and go somewhere all together just to rejoice in God's answer to so many months of prayers.  And while we are in that space of rejoicing, I intend to bring these cupcakes as they are royal in color, and truly signify this royal sisterhood of God-loving sisters I have.  


One of the beautiful verses given to me during this time of difficulty.  "Yet the Lord longs to be gracious to you; he rises to show you compassion.  For the Lord is a God of justice.  Blessed are all who wait for him."  - Isaiah 30:18. 


These cupcakes are all natural in their beautiful royal color, made so with freeze dried blueberries (available at Trader Joe's, Whole Foods, or Target.)  The flavor is blueberry and the frosting is like eating blueberry cheesecake.  They are yummy and the color is really stunning. 
 

Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Makes 30 cupcakes

Blueberry Cake
1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour. baking powder and salt. Set aside.

In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting
Makes enough to frost 30 cupcakes

1 cup of butter, softened
8 oz of cream cheese, softened
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar

In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Printable recipe

In case you aren't near Whole Foods or Trader Joes -

Week of Menus LIFT Event, Dallas: Practice Makes It Better

 

There are many things that I assume Children know how to do.  I learned that I should not take such things for granted as it can lead to surprises for which I am unprepared.  On my recent trip to Dallas, I decided that buying a pack of gum would be a secret weapon which would afford me some peace and quiet on the flight.  I justified the purchase with the thoughts that the gum would help Son and Daughter's ears to pop and overall just make their trip (and as a result mine) more pleasant.  I promised them a piece of gum during take off that they could chew and that brought about peals of laughter and excitement as it would be their first time ever getting to chew gum.

After boarding the airplane, I carefully planned my strategy.  As I am not much of a gum chewer myself, so Children had never seen me really chew gum and I wanted to make sure they understood the concept.  I was somewhat worried about Son, as he is only 3 years old, so took some time to explain to all of them that they were not to swallow the gum, but rather keep it in their mouth and when they wanted to stop chewing it, they would need to spit it out.  When they all nodded their agreement and understanding of what was required, I carefully and ceremoniously peeled a piece of gum for each child and stuck it in their mouths.  They all grinned and then 30 seconds later, I heard Son pipe up, "I want more."

"You have one in your mouth," I gently reminded him.

"All gone.  I want more mommy," he replied.

"Did you swallow it?" I asked

He obediently opened his mouth and said, "All gone," and then proceeded to point to the back of his mouth to show where the gum piece had disappeared.

While mulling over the wisdom of giving him a second gum piece, Daughter #2 started wailing as she exclaimed that while chewing the gum it fell out of her mouth.  "Find the gum!" I told her sternly.  I had images of it being stuck to a chair, or in some hair or on some clothes and it didn't make me happy.

"I can't find it mommy!  It's gone!!!"  I desperately tried to search for it myself, but Son on the side kept on insisting on the next piece of gum.  To silence him while I looked for the wayward  gum escapee, I stuck another piece in his mouth.  

30 seconds later, I heard the little voice again. "I want more mommy."

I turned to look at him and said, "No more.  Because you keep swallowing it."  I had this image of a huge wad of gum eventually blocking Son's internal organs and blowing bubbles deep within the recesses of his large intestine, and the thought did not soothe.  My response won me loud wails from Son as he had a fit about how he wanted the gum.

Still unable to find the half chewed gum that was missing, Daughter #2 began her cry for more gum and suddenly I realized that learning how to chew gum really required some practice to make it better.  As I tried to pacify Daughter #2 and Son, Daughter #1 turned to me to ask a question while chewing her gum, and that particular piece decided to fly out of her mouth and land in my lap.  I cut off all the gum off after that and handed out gummy bears instead.  The plane began its takeoff, and I began my own private torture of three kids who had been promised gum but had it taken away from them.

After arriving in Dallas, and enjoying good times with best friend CJR, I began, in earnest, becoming very nervous for the Sunday Week of Menu's event with Global Harvest Church's LIFT group.  I was invited (mostly by virtue of being CJR's friend I think) to sort of do some sort of presentation about food and over the past few weeks had been mulling over how best to present food, cooking, and my blog to a group of women, some who were already followers and readers and some who had never heard of me. It was somewhat daunting as I don't love meeting new people, but also a new and interesting challenge for my brain to think about how I would get a bunch of women involved in some food.

I decided that rather than have a bunch of women watch ME cook, I'd much prefer to have a bunch of women cooking themselves while I come and help them and offer them assistance. I thought it would invite the maximum participation and people would leave, at least knowing how to cook one dish, and if they had practiced it once, they'd be more likely to cook it again.  I came up with five different types of foods (cupcake, cookie, Korean, chicken wing, and pasta) and committed to the idea that there would be different teams making different dishes.  I threw in the option of doing pecan rolo pretzels as well so that people would have a party favor to take home.  

The actual event itself was hysterically fun and I laughed a lot.  I had an amazing experience watching other people cook my food and it was incredibly gratifying to see 25 women hunched over various stations, working on various tasks to cook some food that came from something I had created.  It was in some sense, a great justification for the work that I have put into the blog and to see it before my eyes was amazing.  There were tons of funny moments, including one where a very tall graceful woman came up to me and announced confidentally, "I ruined the cupcakes.  I put in baking soda instead of baking powder."  I started giggling and she responded, "Hey - I've never baked before.  I didn't know there was a difference."  I walked over to the oven (where the cupcakes were already baking) and could tell from their baking texture that they were not right.  Valiantly that group agreed to go another round at making the cupcakes, this time using the appropriate leavening.  I was really blessed by that group for their willingness to do it again and also their positive take charge attitude.  (No one in the group had ever made cupcakes before.) In their defense, many preferred the baking soda version.  (it came out rather spongy.)

The best executed dish in my opinion were the chicken wings.  They tasted just like mine (hee hee) and looked like mine too!   One of the women on the team was very worried as the chicken wings were baking for so long and asked if we weren't making a super dry chicken wing.  I happily reassured her that it was going to make a juicy succulent wing, and thankfully the wings cooperated.  

At the end of all the cooking, the table was spread, and my friend suggested I start the line of people tasting the food.  I grabbed my plate and walked along the line of food and there was applause.  Although my back was to everyone my face flushed bright red as I was so embarrassed. Later best friend confessed to me that she almost started crying when she saw it and I was further embarrassed by her reaction.  I hadn't cooked the food and more than anything I just watched and offered minor suggestions, and I probably learned more than the women there did.

I'm not sure if I would ever do something like this again, as it was incredibly stressful and made me somewhat uncomfortable.  I do know that much like learning how to chew a piece of gum, if I practice this sort of format, I will be better at it and it will be less awkward. There may be a point in the near future, where I do feel comfortable enough to take this on again and willingly do so.  We'll see when that day is. :)

LIFT event list of food 

Things that the women cooked

Sweet and Sour Glazed Chicken Wings

Korean Stir Fried Rice Cake (Ddukbokki 떡볶이)

Asian Bowtie Pasta Salad (made with macaroni, because that is all we had) 

Chewy Crispy Oatmeal Chocolate Chip Cookies

Vanilla Bean Vanilla Bean Cupcakes

Pecan Rolo Pretzels

Things I made for the women to enjoy

Hot Artichoke Dip (crazy huge hit.  Gone in a heartbeat)

Corn and Bean Relish (they call it Texas Caviar down in Dallas)