Martha To The Rescue: How to Properly Cream Butter

Esa Morena- ¡Que deliciosa!

Our process for making beans is a two day situation. The soaking, seasoning and finally, the savoring is a test of one's patience. When we are lacking that patience, we serve up La Morena beans. Having both Spanish and Mexican roots in our home has ethnic foods on the weekly menu. Shopping for culinary items to match that menu while living in a foreign country can sometimes be difficult at best. Make your own or find a suitable alternative are the options. Today, we chose the latter. La Morena is authentically seasoned with chili, comino and garlic. The texture and taste are perfect for breakfast tacos, salads or on the side. This can saved me two days and allowed me to fully enjoy my weekend. Muchas gracias, la morena.

Egg Additions

We love eggs. Any way you fix them. They are delicious, an amazing source of protein and the cage-free variety are becoming more accessible. Today's Special: scrambled eggs with additions. We usually play it safe like we did here with spinach and champagne ham. Just a little something to take our breakfast to the next level. Others may include bell pepper, mushrooms, green onion, tomatoes or sausage. If you want to be cooking with sophistication, go ahead and make yourself an omelet.

What are your egg additions?

Holy Frittata!

This afternoon we were advised on how to create the perfect frittata. La cucina povera or "humble cuisine" is aptly applied to this famous dish especially since it came to me while seeking the family's afternoon meal with seemingly no ingredients in the house. A friend gave the inspiration and guidance on my first frittata. Though it was my first attempt it was a success according to the entire team and I must say that the dish was delish.
La Frittata is a recipe staple and we love it because you use what you have available making no two frittata the same. The high protein content and vegetable variation make it a healthy option for the entire family. We are obsessive about using our cast iron skillet and we're told that the frittata is best when cooked in this pan. 

Did we tell you that we love this dish?

If you Google frittata there are literally millions of results with recipes and pictures that tempt with each click. From Alton Brown's gourmet recipe to several dozen busy mom sites, the frittata is a universal recipe whose fool-proof secret is in those binding eggs.

There are recipes galore out there but here is what we had in our pantry and therefore used:

4 fresh tomatoes quartered
6 potatoes diced
2 handfuls of spinach
1 cup of cheese (grated)
Cup mixed frozen vegetables
5-7 strips good bacon cut small
1/2 cup Greek yogurt
7 eggs

• Oil & heat large skillet, preferably iron, in low heat.
• Preheat oven to 375.
• Place all ingredients except eggs in a large bowl. Stir and season.
• Mix eggs in separate bowl and season with salt & people. Pour in with other ingredients.
• Pour entire mixture into skillet and raise heat to med/low heat and allow to cook until sides are firming. (About 5 minutes but you must watch this step so as not to burn the entire dish.)
• After mixture has firmed a bit place in pre-heated oven for about 15-20 min.
• Allow to cook until golden brown and firm indicating all the eggs coked through.

Cooking Tips:

• Parboiled potatos work a lot faster so consider this extra step.
• Use whatever you have to create this dish. It's for those busy Wednesday nights or dinner parties with friends. Make of it what you will because it's sure to be delicious.
• Using fresher eggs is key so that you can create the fluffy nature associated with the dish. We always use organic eggs whose yolks are golden and cook up very nicely. 

Our Old Favorite Brand In A New Pan

I am the proud owner of my mother's measuring cups that she received as a wedding gift. They are bright orange Tupperware (Tupperware USA) and the most durable things that I have used int he kitchen. I have since traveled overseas and left my cups and other inherited items from the international company that has been specializing in the preparation, storage and containment of food for decades now. Though I have a lot of mixed and matched items in the states, there are more items that have been needed over the years and I have scored a few. The brand has made it way down under and I now happen to have a Tupperware go to gal who I shop through via emails and online info/recommendations. However, I have been know to attend a party or two as well as play hostess on an occasion in the past. There is so much to be seen and the demonstrations are lessons learned each and every time. It's good mingling and the perfect opportunity to get fresh cooking tips and tricks from a trusted brand.

Over the holiday, I posted the photo above  as we sipped bubbly from our circa 2011/12 Tupperware champagne glasses that are meant for picnics and outside occasions. We take them everywhere and happened to let Tupperware know it online. They in return sent us this mini muffin form below made from silicon. They are flexible, bendable and will not deform. Heat resistant up to 225 degrees celcius and dishwasher safe on the top rack. The small size is ideal for all of the little eaters in our house.

We were so grateful and got busy baking...

The children loved the small sizes of the muffin form and the jelly like feel so much that they were keen to get in the kitchen and help. Squeezing fresh lemons and mixing batter are easy jobs for kids. Be sure to teach healthy habits like hand washing and cleaning as you go.

See below for Our Favorite Muffin Recipe that takes less than 10 minutes of prep time!

Our Favorite Muffin Recipe (Lemon Variation):


Ingredients:

2 cups of whole wheat (wholemeal) flour

1 cup milk

1 egg ( lightly beaten)

1 cup brown sugar

1 teaspoon grated lemon zest

1/2 cups lemon juice

1/2 cup butter (fresh and good quality melted)

3 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350 degrees (180 celcius).

Beat egg in small bowl and add milk and lemon zest. Set aside. Mix dry ingredients together in large bowl.

Pour wet ingredients into the large bowl and mix together very well. Mixture should be just wet.

Oil muffin tins or forms. Use liners for less mess in tin pans.

Fill muffin tins halfway or if you want them to pop the top, fill 3/4 of the way for that top o' the muffin preparation.

Bake for 25 min or until brown and toothpick inserted comes out dry.

Remove from tin and allow to cool on rack.

If using the forms, allow to cool for 10 min and then remove carefully but gently pushing the muffin out.

Enjoy with plenty of butter any time of the day or night.

Makes 12 large or 24 small muffins


Options: 

• We also make blueberry and banana walnut using this recipe and substituting as such.
• Add poppy, chia or pumpkin seeds to the mix for that extra texture and nutritional punch.

See a problem? Let us know!

Tip: Despite reading mixed opinions online, we oil our silicon forms first to prevent sticking. Having had disastrous attempts with other brands in the past, we played it safe and lightly oiled each muffin form.

Thank you to the Tupperware Team for this awesome gift. We've loved it and have already used it many times over with variations of Our Favorite Muffin Recipe above!



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We created this paper for our Tupperware party a few years back. Doesn't it capture that ideal of the 1950's housewife?

Quintessentially Quinoa (keen-wa)

I just attended a lunch hosted by a fellow vegetable lover. Well, I'm a lover and she is more of a full ondevotee as they make up about 99% of her diet. As a vegetarian for over a decade, she masterfully created this vegetarian dish chocked full of freshness. It's a bold move serving up completely vegetarian dishes but this veggie veteran enlightened my taste buds. Cauliflower, sundried tomatoes, onions, broccoli, fresh tomato and roasted pumpkin seeds to finish it off. What is most amazing is that all of these ingredients were found in her pantry and cupboards at home. How many of you can say that? The key ingredient is Quinoa. It's a pseudocereal, a seed really, that is gluten free, cholesterol free, Kosher and almost always grown organically. In fact on my recent shopping adventures, I've yet to find a quinoa brand that's not. My hostess made it the base for this gourmet casserole and sent me home with leftovers which I must confess were my lunch and dinner the next day.

Food Fact:
Quinoa was a staple food in South America for thousands of years. It's a sustainable crop and even the Inca cultivated it at record high altitudes.

Quinoa is extremely healthy & perfect for vegetarians as it boasts the highest protein content of all the whole grains.

Be sure to stock up and find some amazing quinoa recipes online. You will be shocked as to view versatile a healthy food this is. It's so easy to prepare and try a pilaf or serve it with stir fry instead of rice. Try this quick recipe for a simple quinoa dish

Quick recipe!
It only takes15-20 to cook Quinoa
Cover it with water or fresh stock & boil until soft.
Add: Lemon juice, olive oil, & sprinkle of salt
Stir together and enjoy!

Below...
The delicious quinoa baked casserole dish that inspired this post.

Photo courtesy of The Salvation Series.

Short & Sweet With Fondant

Photo courtesy of Ana Paula Oliveira

I am amazed at what can be created in the kitchen. I am a cook, not a baker, so I seek some of the best bakeries to do the job for all of our entertaining occasions. I always will get a cake made for my children. They don't want mine as disastrous past attempts have proven. There is nothing sadder than an untouched and ugly cake at a fiesta. This is why I opt for professionals. 

These wee dinos were the toppers for my son's birthday cupcakes and I just recommended the bakery, again, Frost It Fancy out of San Antonio, to a friend. They are made of fondant. Meaning "melting" in French, fondant has become the popular choice for cake decorators all over the world.  You can create anything with it allowing the theme of the party to carry onto the cake and plate in luxe style. I will keep it short and sweet today (pun intended). Look into fondant for your next cake decorating option.

Oscar Snacking: One Bite at a Time

Carmelized Onion and Shallot Dip
Photo by Romulo Yanes

Are you playing host or hostess at an Oscar celebration tonight? Have we got the hor d'oeuvres for you. The net is filled with the same old recipes you see featured this time of year but Bon Appetit is taking Oscar party snacking to the next level by implementing it's gourmet signature selection process and finding the best out of just one bite. Click here and sort through their amazing gallery of delicious finger foods that are sure to keep your guest coming back for nibble after nibble. We feature photos of our favorite choices below but see the full range here where you can scroll through over 20 selections. Once you find the one you like, click on the photo and your recipe pops right up. Simple. You still have time to try one out tonight and if your nominee choice doesn't end the night with a golden statue, at least you have something yummy to eat all thanks to Bon Appetit. Party on!

Bacon Deviled Eggs
Photo by Romulo Yanes

Mini Crab Cakes
Photo by John Kernick

Queso Fundido
Photo by Romulo Yanes

Seared Steak Lettuce Cups
Photo by Romulo Yanes

Are you on Pinterest? We are! Follow our food board and see some of our top choices as contributors to Food TV's favourite recipes board.

Dexas Turbo Fan Salad Spinner-Dryer (Google Affiliate Ad)

Perfect (Pizza) Pie Crust

Perfect (Pizza) Pie Crust Recipe
Every kitchen needs a pizza crust recipe on hand. The original recipe was recently given to me by a friend who hosts her own party nights where she serves signature gourmet pizzas with toppings like capers and sun-dried tomatoes. Toppings do sometimes make the pizza but a good crust is seriously the base. Here is an adaptation of hers that our family now uses when we want a no fuss recipe.

500 grams or 2 1/4 C Flour (bit extra for kneading)

1-2 teaspoons salt

3 Tablespoons very good Olive Oil 

2 Tablespoons Yeast

300 mL or 1 1/3 C Water

• Mix all ingredients together in large bowl with spoon and let sit in a covered bowl for 15 min.
• Remove mixture from bowl and place on floured surface.
• Knead for 1-2 min. until soft ball forms. Mixture will be sticky at first so use extra flour to knead, if necessary. Add 1T of water at a time if it becomes to dry.
• Place dough ball in greased bowl and spin to coat with oil.
• Cover & allow to rise for 1 hour.
• Preheat oven to 425 degrees F or 220 degrees C.
• Knead dough quickly and roll to fit desired pizza stone
• Garnish with sauce, cheese & your favorite pizza toppings.
• Bake 20-25 min. or until edges are brown.

Makes 2 thin & crispy crusts or 1 pan crust.
*Bake on stone for best results

Resolve to have some fun cooking with your little ones this year! Our blogging family shares how we celebrate our favorite day of the week every week in Real Life. Click here for great family tips on how to get the weekly party started this year!

Want to make a cheesy stuffed crust? 

Impress at your next party night with this little addition to your pizza.  It's easy and only takes about 5 min to complete. You will end up with a cheese filled crust that is crispy on the outside and delicious on the inside. 

Roll dough 1/2 in. longer than pan. Place shredded mozzarella on edges and then roll up to cover and press to seal. Garnish center and bake as directed. (See below!)

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FoodTV Pin Your Favorite Recipe

We are so excited to announce that we have just received an exclusive invitation to join a league of foodies at FoodTV and contribute to their Pin Your Favorite Recipe board! Here, they gather some of the best recipes and foods to share so we can all have a bite. We are so thankful for generous cooks in the kitchen. Just check out some of our favorite one's so far. What was our first pin to the board? Our simple and delicious Focaccia Bread Recipe. You will love it and all of the other amazing finds on FoodTV and their amazing Pinterest inspirations.

Cheesy Buns pinned by Dawn Rohde

Soba Noodles pinned by Dawn Rohde

Fresh tomato, basil, and mozzarella app pinned by Rosie Hudson

Check out this short and *sweet video pinned by Melissa Kelly and see how simple it is to create this fun little treat for snack time or tea. All you will need are small sugar cookies, fresh made simple icing and sprinkles. Tip: Allow to fully dry before serving.

(adjust blue volume bars to mute)

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