Whining 'N Dining

Chicken Noodle Soup: Best.Medicine.Ever.

Ahhhh....homemade chicken noodle soup. So good and so good for you. It's cold in LA right now (I can see all of you folks elsewhere rolling your eyes), but is just what the dr. ordered (or, uh, this doctor).

I'm tickled with delight that I've finally found my go-to recipe! It's chock full of fresh herbs and it's got a secret twist to it Trust me here. You won't be disappointed.

Great tip from friend Stephanie whose husband is out-of-country for work. She makes a pot of homemade chicken soup with lots of veggies, and she and her kids eat it all week. An easy way to get multiple healthy meals during a busy week!

So here it is....

Ingredients

• 2 1/2 cups wide egg noodles
• 1 teaspoon vegetable oil
• 12 cups chicken broth
• 1 1/2 tablespoons salt
• 1 teaspoon poultry seasoning (optional)
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped carrots*
• 1/3 cup cornstarch
• 1/4 cup water
• 1 rotisserie chicken or roasted whole chicken (or can use 3 cups diced, cooked chicken meat)
• 1 bay leaf
• Fresh herbs – I add a few sprigs of thyme, oregano, sage, basil

*You can add other veggies like winter squash, zucchini, peas. I love to add frozen peas at the end.

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, bay leaf, poultry seasoning. Add the whole chicken in the pot (the secret for a tasty broth!!). Bring to a boil. Stir in celery, onion, carrots plus other veggies. Reduce heat, cover, and simmer 15 minutes.  Remove chicken.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles, chicken, fresh herbs and heat through.

Pumpkin Oatmeal Muffins

OK, I've been on a pumpkin kick lately. I've also been on a non-blogging kick. I'm sorry about that. I truly am! Lots of life happening around here. We're still cooking, though, and have lots of yummy things to tell you about.

Here's what I did....I took our go-to oatmeal muffin recipe and turned it into a Pumpkin Oatmeal Muffin recipe. It's even better this way!! It's the kind of thing that makes me proud. So. Very. Proud.Since I'm so crazy for pumpkin, I took it a step further and enjoyed them with what I like to call my lazy, super skinny pumpkin pie spice latte (coffee + a little non-fat creamer + pumpkin pie spice. See, told you I was lazy). But man, was it good!

As always, my little whiner helped me make these...

Pumpkin Oatmeal Muffins

(Recipe adapted from Epicurious.com Oatmeal Muffins)

Ingredients:

1 cup old-fashioned rolled oats

1 cup buttermilk

½ cup can of Libby's pumpkin pie filling

1 Tbsp. molasses

1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

½ tsp. cinnamon

¼ tsp. nutmeg

 

Directions:

·        In a large bowl, combine oats and buttermilk and let stand 1 hour.

·        Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.

·        Add pumpkin, molasses, egg, sugar and butter to oat mixture, stirring until just combined.

·        Into another large bowl, sift together flour, salt, spices, baking powder, baking soda and add to oat mixture, stirring until just combined.

·        Scoop batter into prepared muffin tins. Bake until golden and a tester comes out clean, about 20 minutes.

Toddler Test Kitchen: Baked Beets in a Packet

Foil packs aren't just for camping!!Cooking food in a packet is not only great fun, but it is super easy. Kids love it, too, because it adds an element of surprise. Like a little present of yumminess.

Jamie Oliver might as well be the king of cooking food in packets. He has several recipes for chicken, fish, veggies in foil packs. Since I'm trying to experiment with all sorts of veggies, I decided to go with his roasted beets recipe in a packet. The keyword is "experiment" here as beets have always had a major ick factor for me conjuring up visions of passing slimy pickled beets 'round the table at my grandmother's house. Eew!

BUT, beets really can be tasty roasted. A"fantastic veg" as Jamie calls them (LOVE the way that guy talks).  If only someone had shown me the light when I was younger, I could have spent more of the last 33 years eating beets. Oh well. 

This is a fun recipe to make with kids. Since we've started an herb garden, picky whine 'n dine girl has been picking my herbs for recipes and lovin' it. Sounds like a Mc Donald's commercial, but for herbs.

This recipe did pass the Toddler Test Kitchen's pickiest customer, my 3 yr. old. Oh, I should also mention that baby whine 'n dine loved these. A side that appeased to all in our family. Love that.

Whew, enough talking, here's the recipe....

Baked Beets with Balsamic Vinegar, Marjoram & Garlic

from "The Naked Chef Takes Off," by Jamie Oliver

Ingredients:

1 lb. fresh raw beets, preferably golf-ball size, scrubbed

10 cloves of garlic, unpeeled and squashed

1 handful fresh marjoram or sweet oregano, leaves picked from stems

salt

pepper

10 Tbsp. balsamic vinegar

6 Tbsp. extra-virgin olive oil

Directions:
 

Preheat the oven to 400 F. Tear off around 5 ft. of aluminum foil and fold it in half to double the thickness. If you have large beets, halve them to speed up the cooking time otherwise cook them whole. Place them in the middle of the foil with the garlic and marjoram (or oregano), season generously with salt and pepper. Then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Put on a baking sheet and place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.

 

Lovely, as Jamie says :)

Delicious Bites

A new series for my blog called "Delicious Bites" will highlight yummy recipes and tips and inspiring blog posts that I've found. I come across too many fabulous, kid-friendly recipes to try (if only I could just cook all day!), so I want to share them with you. I'll also add these links into the Whining 'N Dining Fruit & Recipe Guide There's a lot of yummy stuff out there and just because I don't have time to take a bite, perhaps you do?

Recipes:

Crockpot (Slow Cooker)Chunky Cinnamon Applesauce

Butternut Squash Risotto

Broccoli Cheese Soup

Easy, Fluffy Pumpkin Pancakes

Bacon Corn Fritters

Green Treats

Roasted Broccolini over Spinach Parmesan Polenta

Butternut Squash with Honey, Lemon & Parmesan

Halloween Mush (Sweet Potato & Apple Puree)

Spiced Apple Hand Pies

Products:

Teach Your Kids to Love Food

Buttermilk Pumpkin Cornbread

 
I hope you are like me and that you can't get enough of all things pumpkin. It's not fall until you make yourself some Buttermilk Pumpkin Cornbread. Honest to gosh it is so good. We all swooned and ooh la la'ed when this pure deliciousness came out of the oven. 

Obviously, this recipe isn't the healthiest, but it sure is great for a special fall treat. Rest assured you'll still get a little boost of beta-carotene from Mr. Pumpkin.

Thanks to Recipe Girl for her inspiration on the pumpkin cornbread! Here's a link to her pumpkin cornbread recipe in case you'd like to compare

Ingredients

• 1/2 cup melted butter
• 2/3 cup brown sugar
• 2 eggs
• 3/4 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. cinnamon
  
• 1/4 tsp. nutmeg
  
• 1/2 cup Libby’s pumpkin pie filling
• 1 Tbs molasses

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Mix melted butter and sugar in bowl. Quickly add eggs and beat until well blended. Combine buttermilk with pumpkin pie filling and stir 1 cup into mixture. Stir in cornmeal, flour, baking soda and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

 

 

 

Pasta with Brown Butter & Butternut Squash Sauce

 

 Nutty and warm and happy. That about sums up this quick and easy Pasta with Brown Butter & Butternut Squash recipe I created. It may sound fancy, but it takes about 5 minutes to make this sauce. And, oh, does it smell good?!

I should also mention that our whine 'n dine baby lapped this dish up. Loved. every. bite.

All you need is:

1 cup of pasta

1/2 butternut squash puree (I buy canned butternut squash from Trader Joe's)

1 Tbsp. butter (I used Smart Balance spread here to make it healthier)

2 Tbsp. olive oil

Parmesan cheese for sprinkling

salt and pepper to taste

Directions:

Melt butter in a saute pan. When the butter starts to get a little brown, add the butternut squash puree and olive oil. Stir until blended. Add salt and pepper to taste. Pour sauce over pasta and sprinkle with Parmesan cheese.

*If you happen to have some fresh sage kicking around, throw some into this sauce. Brown butter & sage are a match made in heaven.

Ideas for a Zero Waste Lunch

This Sunday, I had the privilege to join Sarah Auerswald Mar Vista Mom, Annie Barnes of InspireTheChange.com, Jennifer Taggert of TheSmartMama.com,  Emily Carey of ScrappyNaps, and Melissa Davis of Melissa’s Food Blog to display products and discuss ideas for a no-waste school lunch at the Mar Vista Farmers' Market. I was on hand to offer up school lunch ideas.

We had quite a table filled with fabulous products to keep it green and eliminate waste. In fact, you must, must visit Mar Vista Mom's site to enter her giveaway through Oct. 26 (she's giving away one of EACH of the below items!!) .

 

Here is the snackTAXI. The snackTAXI is a cloth, reusable snack / sandwich bag. It's amazing that one reusable bag has the potential to eliminate an average of 1000 plastic bags over its lifetime! snackTAXIs are lined with coated nylon, and can be machine washed and dried, or simply wiped clean with a damp sponge.

Click here for more info / to purchase.

Next up is the Tasty Lunch Tote by Built. One local mom who popped by the booth said this was the best lunch box that she has found hands down. Plus it is easy to wash.

Click here for more info / to purchase.

The Goodbyn Lunch Box is made out of safe, durable plastic. It comes in a variety of animal shapes and colors plus stickers for your child to decorate. Fun!

Click here for more info / to purchase.

Everyone's favorite of the day was the adorable Scrappy Naps by Emily Carey. Reusable placements that have a convenient little pouch for utensils. How many times have I been at a restaurant and wished that I had one of these?! Too many too count. They come in an array of eye-popping, whimsical designs.

Click here for more information / to purchase.

Laptop Lunches are an uber cool way to tote your eats to school. Gotta love all of the separate compartments for picky kids like my girl who fret over the sandwich touching the fruit. Plus they have a great user guide to inspire you as you fill it up each day.

Click here for more info / to purchase.

If you need more ideas for a waste-free lunch, check out the School Lunch section of my Amazon store for other great products.

 

Roasted Corn Pudding in Acorn Squash

I heart acorn squash. It is just lovely roasted. It's absolutely delicious with corn pudding inside. It's so warm and inviting on a cold day. It even looks like heart.

I love this recipe not only because it is a brilliant fall dish, but also because of my picky gal's reaction. "Ohhhh.....pudding!! I want some for dessert, mama. I loooove pudding!"

I discovered the recipe from the 101 Cookbooks blog.

Ingredients

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg (I omitted since I didn't have it)
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

Directions

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full*. It's a little challenging, but transfer the squash back to the oven without spilling. Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

*I baked the extra pudding in muffin tins.

Serves 4 - 6.

Baby Whine 'N Dine Turns One

Happy Birthday to my sweet baby girl! A vanilla cupcake with chocolate buttercream frosting was in order for this birthday girl. She just tore it up and ate the whole thing. She looooved having an audience, too. The chocolate buttercream frosting was insane and loved it with the rich vanilla cake. If you need a cupcake recipe for your next child's birthday (or for YOUR bday), I've included the recipe below....

Double Vanilla Cupcakes

Source: Simply Recipes 

(adapted from Garrett McCord of Vanilla Garlic)

Ingredients

1 ½ cups + 2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1 1/4 teaspoons baking powder

1/2 cup unsalted butter, room temperature

1 cup sugar

1 egg plus 2 egg whites

1/2 cup whole milk

1/4 cup sour cream

1 1/2 teaspoons of vanilla extract

Directions

Preheat oven to 350 degrees F. Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.

In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.

Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.

Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.

The Best Chocolate Buttercream Frosting

Source: Joy the Baker

(adapted from Delilah Bakery, which happens to be one of our family's favorite bakeries)

Ingredients:

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Directions:

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.

Whining 'N Dining Fruit & Veggie Recipe Guide

Need new recipe ideas? How about veggie recipes? Or recipes for meals with hidden veggies? Hmmm....let me check....Yes, yes and yes! Aren't we all looking for new ideas? And trust me, myself is included here. Even as a so-called food blogger, I struggle often with mealtime or fixing yet another school lunch that comes home uneaten. Argh. 

That's the reasoning behind my new Whining 'N Dining Fruit & Veggie Recipe Guide. I started to create the list for myself and then decided that you might like it, too. On this list, I've included recipes featured on Whining 'N Dining and from around the Internet (because, really, a lot of people are better at this then me) by fruit / vegetable. Organizing in this manner enables you to work your way down the list to get your kids exposed to each fruit and veggie. Or sometimes, you've got a butternut squash sitting on your counter that you happened to buy on special at the store and you need a recipe for it (my current situation).

Unless you are spending all of your free time surfing the web or reading cookbooks, it's hard to find new and different recipes. Because you have a lot of free time, right? ;) (However, if you do want to do this I've got a fabulous list of blogs for you to peruse). Otherwise, you can leave it to this Internet-obsessed food geek to find them for you. This list will be frequently updated (it's a working list). You can find this page by clicking on the link (in upper left-hand corner of the site).

AND if you have links to incredible recipes, please do tell!!Leave a comment or drop me an email at whine.dine@yahoo.com. You know, we're all in this together, and you may have lots more ideas that I do!!

Here's to making this a more edible world for our kids!