Posts Tagged ‘recipe’

Mushy cookies, naked nighttime bike riding, and other pleasant ways to spend your time.

October 23, 2012

Okay, remember when I asked you all what to do on a day when you are stuck at home? We love being at home, but it is nice to spice things up now and then.

This morning we made what can only be described as banana porridge, but we called them mushy cookies. Give each kid a bowl and a banana. They use bare hands to totally pulverise the thing (great fun!), then toss in a handful or so of oats for them to mix in. We also did raisins. It occurred to me afterward all the other great spices and things we could have added, but there you are: bananas, raisins, oats. Plop into a muffin pan (don’t know what it’s called. A tray with little holes for muffins in it), cook a bit at a reasonable temp, and away you go.

Ours came out like a thick amazingly tasty porridge, though when TMD does this exact thing it comes out as flapjacks.

We waited for the tray to cool off and just ate with spoons! So. Tasty. Like unbelievably delicious. And a filling, healthy morning snack (we also had apples as a side) that should keep us going easily until lunchtime.

The other good thing? Just following your kids’ lead. Like if it is dark outside and misty with rain, and your daughter is naked except for slippers and a superhero cape, why NOT go on a bike ride? The kids rode round and round the cul de sac while we ambled along behind. It was really lovely, so much so that we were back on our bikes in the mist this morning….but no one was naked this time.

So. Those are my two contributions to the ‘what do we do all day’ discussion. I’ve just ordered wellies off amazon, though I am famous for not getting on well with shoes I have not tried on, but I’ve caved and realise that rubber boots are just what I need. Ugh. But also, hopefully, awesome! More muddy fun to follow, no doubt.

Recipe from heaven: Carrot money/pennies/coins

May 10, 2012

Flying high from my success with the pancakes (and benefiting from my new self-imposed rule of washing all dishes after every meal!) I decided to try out another cooking thing at lunch.

For one of our sides, I made carrot money.

1. Wash carrot(s) and slice into thin circles.

2. Steam until tender, not mushy.

3. Sautee with butter, brown sugar, and water.

4. Die and go to heaven.

Unfortunately, my kids only ever have raw or steamed veggies with no added salt, butter, cheese, etc. So Snort, who will happily eat two raw carrots and ask for more, refused to try my culinary masterpiece. Coconut deigned to lick one piece before saying it was yuck (maybe I’ll use much less sugar next time. Weirdos).

They are nuts. This shit is delicious and takes no time at all to cook.

(recipe from a Mollie Katzen book sent to us by my almost-vegetarion, raw food cheflike sister. I recommend! They have all the recipes in pictures for kids to cook….well, kids or ME.)

Campfire cooking.

December 23, 2011


In a previous life, I was a ‘camping professional.’ I lived in the woods all year round – alone in the winter. Yes, I scared myself shitless with my overactive imagination, but that’s a different story.

*This* story is about the fact that while I hate kitchen cooking, I can make just about any meal over a campfire. This morning I combined a traditional campfire dessert with the oven….and this is a fantastically easy and fun recipe for toddlers.

Get a banana, take off the bit of skin facing the ceiling when its lying down, cut a slit in the flesh, shove chocolate chips or buttons in, slam into the oven. See? Easy.

*insert public safety announcement* This is also tasty with mini marshmallows, but I don’t classify them as a safe food for young children due to the huge choking risk – the impossibility of getting them out of a throat while they expand from contact with saliva? No. A family friend sadly lost their child in this way, and on a recent baby/child specific first aid course, marshmallows were mentioned as the number one unsafe sweet. *end public safety announcement*

We weren’t patient enough to let the chocolate fully melt (despite the camp inspired entertainment of learning how to balance spoons on noses), but this morning snack was still a huge hit. Yum.

As my friend Plex the robot says, ‘Try it, you’ll like it.’

PIZZADILLA: the recipe (and some preliminary reviews)

July 15, 2010

Oh, hundreds of thousands of you were asking for the PIZZADILLA recipe on Twitter. Fear not, my whimsical chefs, I’ve got all you need for tummies aged tiny – old.

First step:


Yes, it’s a plain tortilla on a white plate. I realise it’s the blurriest picture in the world, but let’s be honest. If you can’t visualise a tortilla on a plate, the cooking skillz needed to make Pizzadillas are probably beyond you. Only visionaries who dream big can make them.

Next step:


Squirt tomato paste all over your sad little tortilla, and use a knife to try to spread it around. This takes supreme effort and concentration, since everybody knows tomato paste doesn’t like to spread. Notice my concentrated little knife marks. I am one serious chef, yo.

And then:


Cheese! We use full fat, full flavour mature cheddar. (Full fat foods are a must with baby led weaning, kids. Babies don’t need any skinny minnie bullshit.) Here I’ve lovingly grated and judiciously sprinkled it evenly across the surface of the period blood – I mean, the tomato paste.

Time to make a taste sensation:


Here we seem to have hit on the ultimate Pizzadilla flavour nest. I know because I made three different Pizzadillas, and this first one was lust-a-rific, at least from Snort and Coconut’s point of view. I’ve got finely diced yellow peppers and green olives. (And I think the taste of the smushed up clumsily cut olives is actually KEY to the success of the Pizzadilla.) I’ve also thrown on some oregano.

Next, you take another lonely little tortilla, smack it on top of this pretty little mess, and bang that shit into the microwave. I made the mistake of cooking the first one for two minutes, and delaying lunch by about 16 hours while we waited for it to cool. The next one I zapped for a minute, and that was perfect.

When it comes out, you cut it into six charming pieces. I served it with the leftover yellow peppers (because the Mamadilla I made was without peppers, since peppers make me want to die inside) and pears.

See here:

And voila! You have got yourself six hot, tasty little pieces of heaven.

The preliminary test group:


I think you’ll appreciate this was a moment of nail biting excitement. Not only was this test group composed of famous food critics and movie stars, but…and this is a big but (big butt – ha! I’m 12!)….their final decision on the Pizzadilla, if unanimous, would win me the brand new category of Nobel Prize: innovation and involuntary genius in cooking.

Judge one:


Judge two:


They LOVED it!! And they weren’t the only ones.

I’ll have you know that one piece was saved (by ‘saved’ I mean I didn’t get around to cleaning the table, so it sat out congealing for four hours until TMD got home) and when my wife tasted it, her eyes lit up. These things might not look like much, but do they taste GOOD.

She said, and I quote, ‘This thing is fucking magical’ and ‘this is the best quesadilla I have ever eaten.’ And that was after it had sat out minding its own business and getting gross. Imagine how good they are fresh. She even requested I make her one! I also admit to filming a Pizzadilla interview with her, which I am debating putting on the blog.

But….the best part of the Pizzadilla? They prompted the creation of PIZZADILLA: THE MUSICAL and it will be premiering on my blog tomorrow. Put on a pantyliner now, cause I know you’re gonna piss yourself with excitement several times while waiting to see this video.

If any of you become Pizzarilla Guerillas and strike upon another tasty combination of fillings, do come here and let the rest of us devotees know. I don’t know much, but I do bet at least three of your asses are going to make Pizzadillas sometime today, am I right??

If I have to leave the house on my own, I will need Crocs because shoes and socks are beyond me at this point.

April 16, 2009

Just booked our one-day multiples antenatal class. For some reason I was having a minor freak out about booking it – so picked up the phone and did it that way. Yesterday I rang these people to join their Exclusive World of Multiple Babies and they were lovely, and they were lovely again today.

Yesterday when I registered I was really impressed by how gender neutral the woman was. She didn’t ask for my husband’s name, she asked for my partner’s name. Now, I know over here ‘partner’ is a widely applied term – but so handy that it doesn’t imply a sexuality along with it. Today I was asked for my husband or partner’s name; I think these people have undergone some training or something because as soon as she said ‘husband’ she kind of choked up and quickly replaced it with ‘partner.’ Nice.

The weird thing?

She referred to TMD as my ‘birth partner’, but she MEANT ‘wife.’ As in, ‘Is this your birth partner’s first child/children as well?’ and ‘Are you the one carrying the pregnancy?’ She also groovily said (not in a nosy way – it was a question I had to answer for the antenatal referral), ‘I assume you used fertility treatments then?’

Anyway. Class booked. Next step is to book into the local hospital’s free class. No doubt it will be …uh….well, you know, I’ll shut my mouth and hope for the best. I don’t think or know if we will sign up for this other series of antenatal classes (private classes through a national charity – everyone in the world goes to them) as the hospital stuff might cover it anyway. I find it all odd as while I would certainly prefer a vaginal delivery, I just don’t know how things will turn out on the day – it’s like this for multiples. I won’t know for a couple of months yet. Maybe one of you can come over and just teach me how to breathe or something.

Other thing is that I heard back from the local multiples club – they have a meeting tomorrow. While no one believes I am a social hermit because I am so fabulously sparkly with people, I totally hate going along to stuff like this without a friend in tow. I was warned by the email lady that tomorrow might be a bit ‘manic’ as it is school holidays so lots of older twins will be there. Yikes.

Apparently there are a few new twins moms there, though, so it would be quite good to get to know people in the area. I was assured that people ‘forge lifetime friendships’ – normally a churchy cult statement like that would put me off, but actually, I wouldn’t mind a few local lifetime friends. But the meeting’s in a church. Gross.

I am really cooking with this whole babies thing. I am also not moping around or hating bedrest as much this week. In fact, I’m starting to enjoy it. I’m now in a dodgy area where I have outlasted my doctor’s sick note and have not extended it – not even sure where it is. Work has not contacted me and I haven’t contacted them, aside from some emails about my scan and a phone call from Green. I had a tearful half hour earlier this week about missing work, but this is what it is.

I’d rather be successfully cooking babies than struggling to make it through the days at work.

I still have some pretty big stuff to sort out – and the first thing(s) are getting a solicitor so we can make a will, as well as taking legal advice about securing TMD’s parental rights. The law here is changing and if we had conceived a few months later we could have both been on the birth certificate. As it stands, we have to work really hard to make sure our family and babies are safe.

I also need to find a dentist. Yuck. I don’t trust dentists here…but then again I’ve never gone.

….Really grey and gloomy outside today. Hardcore mist coming down into our jungle of a back garden. Regardless, I have done more stuff in the past two days than I have in the past two weeks. I also called the clinic yesterday and found out we will receive our donor’s pen sketch when the babies are born. I also asked about the woman I donated eggs to – waiting to hear back about that.

In the meantime, I may go make myself an ice cream cookie sandwich. They don’t have them in this country (horror, shock, disgust!), but I find they are actually a ‘recipe’ that is within the parameters of ‘things I can cook.’

Love to you all.

(Pictures coming later, assuming I can hook up our new memory card/camera to the laptop with no struggles.)

Butternut squash enchaladas: The best thing you will ever taste.

November 29, 2007

Librarian asked me for the recipe for our/Weight Watchers butternut squash enchaladas. It occured to me that S.Drawl might wish to also have it, as she is newly embarking on the WW lifestyle. Then I thought, fuck, this is one suprisingly tasty dish and everyone else puts recipes in their blog. So:

800 grams (1 pound 11 ounces) pumpkin or butternut squash peeled, de-seeded, and cut into chunks

1 bunch of spring onions (green onions) chopped finely

200 grams (7 ounces) low fat soft cheese with garlic and herbs (like philly cream cheese)

1 tablespoon of wholegrain dijon mustard (though we use cheap dijon!!)

8 tortilla wraps (soft shell)

1 can of chopped tomatoes

25 grams (1 ounce) reduced fat cheese grated

bunch of fresh corriander

4 tablespoons of lowfat plain yogurt (to serve it with, scooped over top. therefore optional, but very yummy)

salt and pepper

1. Steam the pumpkin or squash in a steamer for 15 minutes. Alternatively, put 5 cm (2 inches) boiling water into a medium size pan with a lid and place the chopped pumpkin in a small metal sieve. Suspend the sieve on the edge of the pan so that it hangs down over the boiling water. Put the lid on the pan over the pumpkin and leave to simmer on a medium heat for 15 minutes until the pumpkin is tender.

2. Place the pumpkin in a large mixing bowl with the onions, low fat soft cheese and mustard. Mash together and season to taste.

3. Preheat the oven to Gas Mark 4 (180 degrees centrigrade or 160 degrees in a fan oven). Place one of the wraps on the work surface and put a couple of spoonfuls of the pumpkin mixture in the middle of it. Roll up and place, edge side down, on an overproof baking dish.

4. Repeat with the other tortillas, laying them side by side in the dish. Tip over the chopped tomatoes and season. Scatter with grated cheese and coriander and bake for 20 minutes. Top with a tablespoon of yogurt each to serve.