Before we left for Mexico, we had spoken a little Spanish at home; but, not enough for the boys to be drawn in. When we returned, they had both learned some phrases that stuck.
My 22-month-old knows that "Gracias" and "De nada" are "Thank you" and "Your welcome"; so, when I say "Thank you", he says, "Gracias". His favorite phrase right now is, "No, Gracias". So, when I say, "Sweetie, Do you want some cereal?", his response is, "No, Gracias".
I don't recall actually saying that phrase. I have often said, "No, Thank you"...but, I think it is cool that he learned to say it in Spanish. He also loves to say, "Buenas noches" (good night).
My boys both bonded with their grandparents (and cousins and aunts and uncles) in Mexico. But, there were moments when my Spanish-speaking in laws and my 22-month-old clearly understood each other. That was really cool.
Saturday, February 26, 2011
Welcome Back, Pasta
Rice pasta, that is. I have tried a couple of different varieties. Let me just say I need to remember to do due diligence and continue to check ingredients! Some "gluten free" pastas have ingredients I try to avoid--namely, mono and di-glycerides and high fructose corn syrup!
One that I really like is Hodgson Mill Gluten Free All Natural Brown Rice Pasta Penne (with Golden Milled Flax Seed). Ingredients: Brown Rice, Golden Milled Flax Seed. Verdict: good flavor, good texture, and overall, I did not notice a difference. It was very good! I will be buying this one again!
I always liked rice noodles at Asian restaurants; but, I had not had any luck trying rice pasta that is supposed to have more of the "tooth" of traditional semolina pasta. Thank you, Hodgson Mill!
One that I really like is Hodgson Mill Gluten Free All Natural Brown Rice Pasta Penne (with Golden Milled Flax Seed). Ingredients: Brown Rice, Golden Milled Flax Seed. Verdict: good flavor, good texture, and overall, I did not notice a difference. It was very good! I will be buying this one again!
I always liked rice noodles at Asian restaurants; but, I had not had any luck trying rice pasta that is supposed to have more of the "tooth" of traditional semolina pasta. Thank you, Hodgson Mill!
Tuesday, February 22, 2011
Hello Quinoa!
I was intimidated to buy quinoa (naturally gluten free "super" grain) and even more intimidated to cook it. I finally bought some (on sale) and it was in my cabinet for more than a couple of months...until this week!
I was determined to use what I had to prepare our meals this week. So, out came the quinoa (with a recipe from "Super Natural Cooking" by Heidi Swanson). After rinsing it thoroughly, it took about 30 minutes to cook, using the following recipe. The results? Deeelicious! My 21 month old loved it, I loved it, my husband loved it and my 4 1/2 year old took more than 2 bites! Woo Hoo! Enjoy!
Quinoa and Crescenza with Sauteed Mushrooms
Rinse quinoa thoroughly, running under water for about 1 minute, with a fine mesh strainer.
6 T clarified butter or olive oil
1 clove garlic, minced
1/2 onion, chopped
2 c. quinoa (any variety), rinsed
1 c. good quality white wine (the author noted this could be replaced by a light tasting vegetable broth, which is what I used)
1 t. fine grain sea salt, plus more as needed to taste
2 c. water
2 big pinches of red pepper flakes (I omitted this for my boys)
1 pound mushrooms, sliced 1/4" thick (I had white button mushrooms on hand; but, I am sure that any variety would be delicious)
freshly ground black pepper to taste
3 - 4 oz. Crescenza cheese (the author noted this could be replaced by gruyere, which is what I had on hand to use, or another melting cheese)
Heat 3 T of the butter or olive oil in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes or until the onion softens and becomes translucent. Add the quinoa, wine and 1 t. salt, bring to a boil, and continue boiling for 3-4 minutes, until the liquid has reduced a bit.
Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew. (I followed this and had to add extra broth and water at the end because it was starting to burn and seemed too dry...I added about 1 1/2 c. more and it was just right...it may have been my pan or the level of heat).
Meanwhile, melt the remaining butter in a skillet over medium high heat, along with the red pepper flakes and a few pinches of salt. Stir in the mushrooms and cook without stirring for a few minutes, until they've begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.
Once the quinoa is perfectly tender yet textured, drain off any excess liquid and stir in the cheese. Ladle into bowls and top with the mushrooms. Like I said, "deeeeelicious"!
Heidi Swanson also blogs at www.101cookbooks.com
Next up from this cookbook, Quinoa and Corn Flour Crepes...stay tuned!
I was determined to use what I had to prepare our meals this week. So, out came the quinoa (with a recipe from "Super Natural Cooking" by Heidi Swanson). After rinsing it thoroughly, it took about 30 minutes to cook, using the following recipe. The results? Deeelicious! My 21 month old loved it, I loved it, my husband loved it and my 4 1/2 year old took more than 2 bites! Woo Hoo! Enjoy!
Quinoa and Crescenza with Sauteed Mushrooms
Rinse quinoa thoroughly, running under water for about 1 minute, with a fine mesh strainer.
6 T clarified butter or olive oil
1 clove garlic, minced
1/2 onion, chopped
2 c. quinoa (any variety), rinsed
1 c. good quality white wine (the author noted this could be replaced by a light tasting vegetable broth, which is what I used)
1 t. fine grain sea salt, plus more as needed to taste
2 c. water
2 big pinches of red pepper flakes (I omitted this for my boys)
1 pound mushrooms, sliced 1/4" thick (I had white button mushrooms on hand; but, I am sure that any variety would be delicious)
freshly ground black pepper to taste
3 - 4 oz. Crescenza cheese (the author noted this could be replaced by gruyere, which is what I had on hand to use, or another melting cheese)
Heat 3 T of the butter or olive oil in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes or until the onion softens and becomes translucent. Add the quinoa, wine and 1 t. salt, bring to a boil, and continue boiling for 3-4 minutes, until the liquid has reduced a bit.
Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew. (I followed this and had to add extra broth and water at the end because it was starting to burn and seemed too dry...I added about 1 1/2 c. more and it was just right...it may have been my pan or the level of heat).
Meanwhile, melt the remaining butter in a skillet over medium high heat, along with the red pepper flakes and a few pinches of salt. Stir in the mushrooms and cook without stirring for a few minutes, until they've begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.
Once the quinoa is perfectly tender yet textured, drain off any excess liquid and stir in the cheese. Ladle into bowls and top with the mushrooms. Like I said, "deeeeelicious"!
Heidi Swanson also blogs at www.101cookbooks.com
Next up from this cookbook, Quinoa and Corn Flour Crepes...stay tuned!
Monday, February 7, 2011
Gluten Free Cake Mix Nixed
So, I was really excited about a cookbook I got from the library called, "The Cake Mix Doctor Bakes Gluten-Free". I looked through some of the delicious recipes and saw a lot of ingredients I would use. I wanted to "doctor" a yellow or chocolate cake mix as soon as possible!
This is written in the past tense because I then went to the store. To my astonishment, the gluten-free cake mixes (for one cake) where $6-$8/each! Ummm...no. I can't pay that much.
I have, however, taken the gluten out of my family's favorite chocolate cake recipe! It was delicious on the first try; but, it needs some "doctoring" to get it exactly right. It is homemade and it costs less than $8 for ALL the ingredients!
This is written in the past tense because I then went to the store. To my astonishment, the gluten-free cake mixes (for one cake) where $6-$8/each! Ummm...no. I can't pay that much.
I have, however, taken the gluten out of my family's favorite chocolate cake recipe! It was delicious on the first try; but, it needs some "doctoring" to get it exactly right. It is homemade and it costs less than $8 for ALL the ingredients!
Sunday, February 6, 2011
Peligroso! Dangerous!
Well, it is a good thing playgrounds are few and far between in Mexico. Truly, I wish there were a lot more; but, only if they were made safer!
Picture this: metal everywhere...metal swings (yes, the seats, too), metal slides (ouch, they had those when I was a kid), metal monkey bars of all shapes and sizes, dangerous (long and sharp) metal see-saws, and much more - metal!
We chose not to go to the slide and swing set placed about 10 feet from the road and about 5 feet from the river. Instead we went to the enclosed playground inside the fence of the DIF building (this is the equivalent of a Department of Children and Family Services in the U.S.) with no shade trees (remember, it is all metal). ahem. Fun.
We also went to the beautiful Lake Chapala (the largest lake in Mexico!), next to which is the equivalent of a state park/playground/picnic area. You pay a small entrance fee to spend the day picnicking and the like. It was at this location, much to our horror, where my nephew's beautiful daughter was struck in the eye by one of those awful metal swings! "Dangerous" doesn't begin to describe it.
Unfortunately, there are much more important things that people are working to change--like cleaning up the pollution (in the air and water) and making sure the roads are safer, to name just two.
Picture this: metal everywhere...metal swings (yes, the seats, too), metal slides (ouch, they had those when I was a kid), metal monkey bars of all shapes and sizes, dangerous (long and sharp) metal see-saws, and much more - metal!
We chose not to go to the slide and swing set placed about 10 feet from the road and about 5 feet from the river. Instead we went to the enclosed playground inside the fence of the DIF building (this is the equivalent of a Department of Children and Family Services in the U.S.) with no shade trees (remember, it is all metal). ahem. Fun.
We also went to the beautiful Lake Chapala (the largest lake in Mexico!), next to which is the equivalent of a state park/playground/picnic area. You pay a small entrance fee to spend the day picnicking and the like. It was at this location, much to our horror, where my nephew's beautiful daughter was struck in the eye by one of those awful metal swings! "Dangerous" doesn't begin to describe it.
Unfortunately, there are much more important things that people are working to change--like cleaning up the pollution (in the air and water) and making sure the roads are safer, to name just two.
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