ShE's NoT yOuR aVeRaGe MoM: TiP fOr TuEsDaY (post 269)

Wednesday, June 1, 2011

TiP fOr TuEsDaY (post 269)

As I imagine you're thinking, "Wait? Isn't it Wednesday?" It is. Turns out that a power outage yesterday morning knocked my computer out for most of the day and I had every intention of blogging this yesterday. (Seriously!) I mean, I suppose the day later posting could be viewed as procrastinated effort on my part, but no, I assure you that this isn't the case! (I'm also imagining that you care one way or the other...just give me this, even if you didn't notice in the first place...um, yeah.)

Letting go.

I blinked somewhere, because when I picture my kids in my mind's eye they look like the picture above. My baby's chubby arms around my neck saying. "I wuv you Momma"...sigh. My daughter with her mousy little voice, stubborn streak, and perpetual thumb-face and my oldest boy glued to his leap-pad and infectious giggle still rings in my ears as I close my eyes. They were all so cute and good and a lot of work as a single Mom, but so rewarding...even if I went to bed every night at 9. ;0) They were perfectly happy with little treats from the dollar store, with walking to the park a block away, and with a visit from their favorite Uncle (and babysitter).

Today, they are growing like weeds and are far more independent than I probably give them credit for. They can ride their bikes to the playground 3 blocks away by themselves (and use the crosswalk and come back at a specific time), they can shower, make simple meals, and log on to the computer to answer the Skype line themselves. They can put themselves to bed, they can fold their laundry, they can read large books, do their homework, practice their instruments, clean their bathroom, and empty and reload the dishwasher themselves.
My oldest son can pick out his own clothes and match every time. (miraculous for a boy!) My daughter is conscious of brands and trends and colors that she looks good in. She can also change, clean, and take care of her own earrings and can even paint her own nails. My baby can look up words in the dictionary and rides his bike (now) with ease.

Mom still calls every one of them "baby", still kisses them before bed (even the one who protests), and has been known to follow any one of them around requesting a nose blow. Mom sighs that the only birthday request are for video games and trips to the arcade. The constant bickering drives her insane. Grr...

I have to relinquish the notion that they will be little forever. I have two in Intermediate school this coming up school year and get constant requests for rides to and from various friends' houses. My daughter wants to be stylish and my son is taking two honors classes this year. My baby isn't even a baby any more, he's just the littlest! Even he is growing up before my eyes. They are all growing up before my eyes. And Mom is working on letting go. That's your TiP fOr TuEsDaY...;0)

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qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Wednesday, June 1, 2011

TiP fOr TuEsDaY (post 269)

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