Rachel Adams





Ok beginning yet again a new adventure in cooking. What pre-tell cooking adventure are we getting into....? Cooking for 2! 

Why the cooking for 2 instead of my usual 4-6 servings? Is it a diet (bawhaha..NO). I have decided to cut our families portions down due to my father in law no longer living with us and it's just DH, DS and yours truely. Why make such huge portions that even though left overs are awesome for lunch and such...doesn't make sense to have leftovers if your constantly throwing away food because you forget it's in the fridge.

So with me hating to throw away food, family size changing and all I have decided to cook portions for 2. Doubling is simple and there will be that occasional meal serving for 4 that I do. 

With that all said and done I am enclosing some links on the blog for meals that are for 2 or 4 servings for those who like me like leftovers. 


http://www.tasteofhome.com/recipes/publication/cooking-for-two-magazine
http://www.101cookingfortwo.com/
http://pinterest.com/lilllarie4/cooking-for-2/
http://www.tablespoon.com/search/cooking%20for%202/#&page_type=
http://pleaseyourmaninthekitchen.blogspot.com/
Rachel Adams


So tonight is Family Fun Night and the beginning of the first book in the virtual reading club that we are participating in. It's the Gruffalo (which is a really cute book). I planned yummy treats and eats to go with the book the book. 


Dirt cups cheap clean (ok sort of) fun and creative fun! The recipe for this is so simple you will kick your self (ok, not literally but you will think it). I did this for dessert to represent the snake in the book.  

Dirt Cup Recipe:


1 pkg.  (16 oz.) chocolate creme Cookies


2 cups  cold milk




1 pkg.  (4-serving size)  Chocolate Instant Pudding



Directions:

Crush cookies in zipper-style plastic bag with rolling pin or in food processor.
Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. 
Place about 1 Tbsp. of the remaining crushed cookies in each of 8 to 10 (7-oz.) paper or plastic cups. Fill cups about 3/4 full with pudding mixture; top with remaining crushed cookies.
  Refrigerate until ready to serve. Garnish with gummy worms just before serving. Store leftover desserts in refrigerator.
 




For the bourbon chicken I will be honest....I cheated forgive me! I bought it pre-packaged for this night. I used Foster Farm's Bourbon Chicken to represent the Fox in the story...so please for give me but we are having lots of food tonight and well I hate making a 6 year old wait to eat that is super excited!


There is also an owl in the story and to represent him I am using said product above and it's for Roasted Owl wings with honey cos well you can find honey in a forest right? I do hope so...if not I know my son will be happy. 

So enjoy your night as I know with mine as we read  the Gruffalo and watch the movie and enjoy all the yummy foods tonight!



Rachel Adams


The new thing in portion control is choose my plate. It is designed with how much protein, veggies, grains and fruits you need in a meal. Does it work not sure but it does seem very interesting to me.

Portion control is what makes a balanced meal and the http://www.choosemyplate.gov/ give great printables and more on how to properly balance your meal.  I get that portion control along with eating a well balanced meal and exercise is good for you but what's to say they (government) won't change this plan in a couple months or years. 

I'm all for this but I have noticed a couple of problems in this plan of theirs and it's not really their fault, but the industry's fault. The choose my plate plan is based upon a 8.5-9in. in diameter plate...well most plates that you buy from say walmart, target, kmart or what have are 10-12in. diameter sized plates. 

In my honest opinion it's a start but with the ever increasing prices of food that one prepares at home verses the cost of pre-packaged meals or what I call convenience junk food it will be hard. To eat and prepare healthy meals for a family cost more than that convenience junk food that one can buy. May they can focus on getting rid of some these foods and lower the cost of healthy food. 

But like I was stating I am going to try more to have veggies and fruits than meat. But remember just start simple and eat in moderation. 
Rachel Adams


I made these one day for my son to help with his really bad allergies here in Washington. I used local honey to make these yummy super healthy treats for him. I will say this for everyone at home if your child is younger than 2 years old please do not make this recipe at all. My son is 6 years old so I can and do make this for him.

With the honey alert done now to move on. I made these first without really thinking about it and towards the end ok half way through mixing I added about 1/4 C. mini chocolate chips (bitter-sweet). I will say the original recipe didn't call for it but I am so glad that I did add them to it.

My son if I let him will eat about 6 or 7 of these little delightful yummy bites of sweetness...also known in my house as nature's candy! I have even caught dear hubby eating a few as well. The best thing about this recipe is 2 things. 1) It's no bake, gotta love that! 2) It's made from items that you may already have in your pantry.

Honey Milk Balls
1 cup oats
1 cup powdered milk
1/2 cup peanut butter
1/2 cup honey
1/4 cup mini chocolate chips (optional, or anything else you like)
 
Directions
1 .Mix all ingredients until evenly combined with clean hands or a silicone spoon.
2. Form into 1-inch balls. Remember these are no bake!
3. Serve immediately if able, but can be stored in an airtight container for later.
4. Glass of milk required for a delicious treat.

Note: These can be a little pain in the rear when shaping into balls. If your keep crumbling and falling apart you can add more honey to the mix and try again. I would add more honey in small increments till they are easy to shape into balls. I also would recommend gloves.



Rachel Adams



Well if this isn't one of the simplest and super yummy recipes around the internet than I don't know what is. I made this last night and needless to say there are no leftovers (OK maybe 2 slices but hubby took that to work tonight).

Now to cut back on the fat and sodium like always do or try to do...I will say this I recommend using reduced fat crescent rolls. Why do that the sodium is actually lower in this can than the regular version ( by about 100-150 mg less than normal version). I also use 7% fat extra lean hamburger (same reason the fat content is way too high and there is usually so much grease to be drained from the ground beef). You can use other types of meat such a ground turkey or chicken to cut the fat down even more! I also used my own taco seasoning which btw is lower in sodium than them nasty packets which can have up wards to 1000+ mg of sodium in it (which medically speaking is way more than your daily intake; bottom line make your own).

I also use reduce fat cheese if I can...sometimes it's a pain finding it and I tend to notice that a block of it is cheaper and I get more, bonus cheese is freezable so make count by grating it and using what you need and freeze the rest of it if your not big cheese eaters and it won't get eaten in a week.

ok so here goes for the recipe!

1 lb ground beef
1 pkg taco seasoning mix (if homemade than it's 1 Tbsp)
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls (reduced fat for this momma)


Directions:

  1. Preheat oven to 350 degrees
  2. Brown ground beef and drain grease.
  3. Stir in taco seasoning, water and cheese. (I sprinkled the cheese evenly on top of meat)
  4. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone/pizza pan with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.
  5. Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.
  6. Bake 13-15 minutes or until golden brown.

You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc. See simple easy and yummy!
Rachel Adams


Yes I said it...I'm impatiently waiting for this (See above) baking goodie to add to my arsenal of cooking gadgets! So how did I ever score this wondrous delight above you ask....well I will be so kind as to tell you how I scored this very lovely baking pan for the  confection of zombie survival goodness...(Ok note to self: You are letting your inner geek out; STOP!)

I participate in this lovely program called my points and every now and then there is a deal that comes magically to me in form of an e-mail. Well this time it just happen to be part of the zombie survival kit( just kidding, I think) that I am wanting to make (ok that part is a joke). I have been trying to get this pan ever since I knew of it's existence for my son. I'm sorry but he's my kitchen helper and that boy will know how to cook!

I have been scouring the internet like I said and to be honest some people are asking wayyyy to much for this kit. Don't get me wrong I love to have a Twinkies every now and then but come on people 1000$ for this baking set is absurd!  

Well I will be kind to the masses and post the recipes to create your own Twinkies to survive the zombie Apocalypse, even if that zombie happens to be your 6 year old with a sweet tooth craving, for me that would be the 30 year old....lol!

Rachel Adams

I needed a little change in how my food blog looked. I wanted a more personal organized feel to it. I love changing things every now and then and to be honest I liked the old look but some times we all need to change for the better...in this case I wanted to be artful in my new look.

Everything is still there and if you all can think of some things to add please feel free to comment on what you all think. I will also be implementing a family fun night in the house every weekend. I will be sure to include recipes of foods made and what they go with based on theme of the night.

I will be posting all the other information about family fun night on my household blog which it too had a makeover. That blog as well as this one is now more organized and showing other facets of my artsy side. It's a little more girly (surprise) than this one but I love coffee and usually plan my meals with a cup in hand, hence why my food blog has a nice cup of coffee.

I do hope you enjoy the new look and I will be posting links to other websites and possibly other blogs as I continue to try and improve my blog while serving up yummy recipes!

Rachel Adams



Something about a quick yet almost gourmet feel to a meal. This dish is simple to make, yet seems like you spent hours developing this satisfying yummy goodness on a plate. Goes great with a salad, garlic bread or heck you can even use this as a side dish, the possibilities are endless.

Pasta Carbonara


1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced (I used turkey bacon)
1-2 garlic cloves, minced, about 1 teaspoon (optional) I used this
3-4 whole eggs ( I did 2)
1 cup grated Parmesan  cheese
1 pound spaghetti pasta 

Salt and black pepper to taste

Directions
 1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) 
  
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon  and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the Parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.