Ingredients:

1/4 c butter
2 T olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1 lb fresh asparagus spears, trimmed

Directions:

Melt butter in a skillet over medium-high heat.  Stir in th eolive oil, salt, and pepper.  Cook garlic in butter for a minute, but do not brown.  Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Welcome back!

I really shouldn’t be surprised since I write half-assed pregnancy updates every week on here, and yet I find myself looking at the calendar jumping up and down. 30 weeks! I’m in the big leagues, now! Here come the days of exciting 4-D ultrasounds and the power to make people sweat at will (Was that just a contraction? Oooooh! Just kidding.) But, then…OHMYFREAKINGHECK! 30 weeks! So much left to do!

I haven’t even started on my list of things that need to be bought or accomplished before Aurora is born. – I haven’t even made the list, yet!

And soon, we’ll be expected to throw a birthday party for Lorelei (who will be 2) or else possibly face neglect charges. I recently received a catalog in the mail from the goofs at some party company – chock full of FIRST birthday products and supplies (sometimes “better late than never” doesn’t really apply, folks), and she’s been faithfully carrying the thing around, pointing and oohing. I’ve asked her what kind of party she’d like, but to no avail. I know she’s capable of forming short phrases (when she wants something), so I can only assume she’s deliberately not telling me because she wants me to GUESS.

Google suggested I go with her interests and do something like pay people to bring a bunch of smelly animals to poop in my yard just for the sake of being a good mommy. Then, google changed its mind and thought it’d be more appropriate if we bought party plates and decor with character’s faces on them. But, since she has no idea who Dora or Elmo really is, I’m wondering if the leftover Santa plates from Christmas will do?

Someone else suggested I just make a theme of my own – you know – be creative and stuff – around what SHE likes.

Well, she gets excited about showers but I’m pretty sure that’d be a mildly inappropriate theme.

And, the kid does love shoes – especially other people’s – so maybe we’ll just invite a bunch of folks over and let her steal their shoes?

Oh. And, babies! She owns no less than twenty baby dolls (seriously.) and is OBSESSED with babies, to put it mildly. Baby shows, baby books, baby pictures, baby dolls, baby this and baby that. I started making notes…

We could have a baby theme! I bet I could rip down a few health department banners and use those as the decor. And ooh – we could invite real live babies. We could sit them in a circle and it’d be like her own version of a petting zoo (Aww wook at da cuuuute babiiiieeesss!)

And, then it hit me. Pure genius that I am, decided that since Aurora would be born shortly after Lorelei turned 2, we could have a combo party. Like, a “Oh my gosh, you’re 2!” party and a “Let me pinch your newborn cheeks” party – combined! Genius! Homemade Cake and homemade ice cream…maybe even cookies. It’d be warmer out and we could bring out the 80 riding toys and outdoor toys we own and just let the kids play outside, which is what she likes to do anyhow. Dude. This would be perfect! She’d be getting, gifts too so we don’t have to worry about jealousy over any “baby” gifts.

I quit scribbling notes for a moment about cake flavors and such and looked up to find her holding one of her baby dolls – and a spatula – bringing the spatula from the baby and to her mouth, then back again, in an odd movement like…

IS SHE EATING THE BABY?

“Hey Steven? Do you think it’d be considered poor “personal taste” by our guests if we throw in a baby shaped cake and pinata?”

“Probably.”

(*PS – No new pregnancy changes. Except you can totally tell I’m pregnant and I finally uploaded a dang picture. Oh, and the headaches this week. And, body aches. I think I’m dying. Someone please hand me a cupcake.)

Once again, no pictures.

I swear, I’ll do better.  Besides, I suck at keeping lasagna noodles all pretty and unbroken.  Luckily, they taste the same.

This recipe is for Spinach Lasagna and my father – the “slap on 80 lbs of beef and we’ll call it a day” guy – even gave it 4 1/2 stars.  It’s missing 1/2 a star because obviously it has no meat.  And, because he likes to complain.  (He helped himself to 3 servings, though.)

Spinach Lasagna

Ingredients:

2 T. olive oil, divided
1 medium onion, finely chopped (which I omitted.  I hate onions.  Like the plague.)
1/2 t. crushed red pepper flakes
1 clove of garlic, minced (Use 1 clove if you want it to blend seamlessly into the recipe.  You can use three if you’re going vampire hunting later.)
1/2 lb. fresh mushrooms, chopped
1 – 8 oz can of tomato sauce
1 – 28 oz. can whole tomatoes, including liquid
1 – 6 oz. can tomato paste
1 t. salt
1 t. oregano
1/2 t. basil
1/2 cup red cooking wine
1 egg
1 -10 oz package frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
8 oz. lasagna noodles, cooked and drained
1 lb. mozzarella cheese, grated

Yields: 6-8 servings.  Or, 4 if people pretend they don’t like it and keep going back for more.

Preheat oven to 350 degrees…

In a large saute pan, heat 1 T of oil.  Saute onion, red pepper flakes, and garlic.

Add mushrooms and saute gently.  Stir in tomato sauce, canned tomatoes with liquid, tomato paste, salt, oregano, basil, and wine.

Simmer about 15 minutes, breaking tomatoes into small pieces as it cooks.

In a medium bowl, mix egg with spinach, ricotta cheese, Parmesan cheese, and remaining 1 T oil.

Using a 9×13 baking dish, pour in half of the sauce.  Cover with about half of the noodles, or however much you can fit.  Spread entire spinach mixture over noodles.  Sprinkle with half of mozz cheese and repeat with leftover noodles, sauce, and then cheese.

Shove it (carefully) into the oven and bake at 350 for 30-45 minutes.

For extra yumminess, pair it with some garlic/cheese/buttered toast.

**Of course, for all of you meat heads, you can most definitely add meat.
***Just don’t mess with the sauce…because it is DIVINE.

[Right here is where there should be a scrumptious photograph of a yummy brownie, but I ate it before my brain even thought about the camera.  Oops.  Will a picture of my thighs suffice, instead?]

I’ve been experimenting with some new recipes lately, although most of them have been “real food” – you know, the main course types.

But, then there were these chocolate chip cookie dough brownies.

If I wouldn’t have already eaten them, I’d take a photograph…but then you’d drool all over your keyboard.  I promise.  They were good.

Here’s what you’ll need:

1box Betty Crocker Original Supreme brownie mix (it comes with chocolate icing, but you can save that for another time)
1/3 cup vegetable oil
1/4 cup water
3 eggs (2 for the brownie mix, 1 for the cookie mix)
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
chopped pecans (optional – just add these into the batters)

(Basically, you just buy the cookie and brownie mix and prepare each separately according to the directions on the back.)

Heat oven to 350 F and grease bottom of a 13×9 pan.  Prepare brownie mix and spread it evenly.  Next, prepare the chocolate chip cookie dough and then spoon drop it in.  Personally, I dropped mine in so it took on a checkerboard effect, but you could do it any way you please.

Bake 35-40 minutes.

Let cool completely.

Now, if you wanted, you could drizzle it in caramel and chocolate, slop on some ice cream and call it a day.

Or, you could REALLY let it cool completely and then prepare the chocolate ganache and smother your brownie in that.  –Which, I recommend.

Actually, I recommend spooning out some of the warm brownie and adding ice cream WHILE I let the rest cool (are you seeing now why perhaps there are no photographs?)

To make the chocolate ganache:

1 bag (12 oz.) semi-sweet chocolate chips
3/4 cup heavy whipping cream
6 Tbsp butter at room temp

In a small saucepan, heat the cream and butter – You’ll want it to ALMOST be a boil, but not quite.  Then, pour in your chocolate chips and stir until smooth and melted.

Then, smother your brownies in it and try not to eat the whole pan.  At least, not all of them at once.  Space it out a little.  You know, half the pan now and the other half in the morning.

Of course, you’re *supposed* to let the ganache set – which takes a while – but, it’s tasty either way.  I just have no patience, is all.  OBVIOUSLY.

We’re starting off our week with chili, and I have 2 favorites: Huckdoll’s chili and … crap.  I don’t have a good name for the other one…  it’s Steven’s mom’s recipe.  He calls it “damn good chili,” maybe we’ll just go with that.  (We’ll be having DGC tomorrow night.  Tuesday night will be chili dogs using leftovers of the DGC.)

Damn (or Darn) Good Chili

4 cans Busch’s chili beans
2 lbs ground beef
Approximately 34.5 oz of tomato juice (or to taste)
8 oz of sliced jalapenos (in a jar)
salt, pepper, and chili powder to taste

Brown the hamburger meat, then throw everything in a pot and heat it up.  Ta-Da.

Huckdoll’s Chili 

1 small onion, diced and a few sprinkles of flaked red chili pepper, sauteed in a bit of olive oil in a large skillet or saucepan

Add 2 cans Mexican or chili style stewed tomatoes
Add 2 small cans of whole kernel corn
Add 1 can of black beans

Stir all ingredients and let simmer for however long.

Top with sour cream (no- or low- fat is good, too) and shredded cheddar

Personally… Onions and I don’t get along too well, so I skip that first step and it still turns out yummy.  Except Steven doesn’t like it because it’s “girly” and has no meat…which is exactly why I like it…no beef. 

I’ve gone back to menu planning (now that I’m feeling better) and am once again on the lookout for really inexpensive yet healthy dinners. And, most of what WASN’T healthy, can be made that way by using whole wheat flour/noodles, brown rice, organic or fresh produce, lean meats, etc.

This week, we spent 124.75, and here’s the menu for the next TWO weeks (we had some ingredients…like a bag of beans and a couple of other random things):

1. Pepperoni and cheese Calzones
2. Pasta and beef soup and Giant Pretzels
3. Pasta and tater tot casserole (using previous night leftovers)
4. Chicken and Rice
5. Broccoli and Cheese Soup and Giant Pretzels
6. Chicken Pot Pie
7. Chicken Nuggets and Baked Potatoes
8. Sloppy Joes
9. 5 Bean Soup
10. Jambalaya
11. Tacos and tater tots (if there are leftover tots)
12. Chili
13. Chili dogs

Just In Case Meals (Meals we can make from the pantry):

-Another Bean Soup
-Chicken Nuggets and Macaroni and cheese
-Chicken Spaghetti or Spaghetti without meat
-Pasta with vegetables and a light tomato sauce

Lunches will be leftovers from the nights before or pizza rolls/turkey sandwiches (for L, if she won’t eat what we had the night before).  Plus veggies and fruits for snacks.  Or…peanut butter sandwiches

I’m not really sure what the serving sizes are on some of these meals, so some will last longer than others.

So, what are you guys cooking up this week?  Have any good recipes that are pretty inexpensive to make?  I’m wondering if next time I can shave some off of that total…  (Suggestions welcome)

Actually, I’m pregnant – but, when you feel like you are becoming a whale, you feel like a whale.  Mostly, I know that in a few months I will be huge and it’s going to take you longer to get there (unless you have with-holding news from me), so I am giving you a head start, k?  Here are a few desserts I’ve been dying to try lately (but will resist making them because I don’t want the whole thing).

Thank you Rachel Ray, butts across the globe will be bigger because of you and this recipe. 

(And, if you find yourself lazy (like me), here it is)

Apple Pecan Sticky Buns

1 1/4 cups plus 1 tablespoon packed light brown sugar

1 1/2 sticks (6 ounces) butter, softened

2 cups flour

1/4 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 large eggs

1 cup heavy cream

1 cup chopped pecans

1/2 teaspoon ground cinnamon

2 tablespoons honey

1. Preheat the oven to 400°. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchmentpaper- lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°.
2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
3. On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoons butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
4. Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns.

Oh, what’s that?  You need more?  Try this one…

You should be writing thank-you cards to Rachel Ray by now, don’t you think? 

Pumpkin Whoopie Pies

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners’ sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 Still not impressed?  Fine.  Check this one out.  (And if you don’t fall in love with this ooey goodness, why are you even my friend?)

Candy Apple Pie

From MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000

Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/3 cup butter, melted
• 3/4 cup caramel ice cream topping
• 1 cup chopped pecans

Apple Filling:

• 5 Granny Smith apples (peeled, cored, sliced very thin)
• 5 tablespoons butter
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Cream Cheese Topping:

• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon lemon juice
• 1/4 cup sugar

Topping:

• 3/4 cup heavy cream, whipped
• 2 tablespoons sugar
• 1/2 cup caramel ice cream topping
• 1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

PS – I found this recipe and these sinful photographs over here.  She’s the owner of one of my new favorite blogs.  I might have to try to see how to get invited over for her next dinner party, too.

I’ll admit, this whole “Eat locally for a year” wasn’t an original idea of mine.  I adopted it actually.  I found this little book:

It’s basically a memoir-journal-ish book about a family who left Arizona to go live in the country.  Where they had lived previously, was of course the desert, and the officials had told them that although the water was safe for you and your kids, don’t put your fish in it.  Because they would die.  Mmhmm.  I’d trust that.  So, they moved.  They moved to a place where people wouldn’t curse the rain because it meant they wouldn’t get to wash their car, but instead to a place where although it might interrupt their plans, people knew rain was important.

Their move was the beginning, but they chose then to grow a farm and what they didn’t grow, they would get from other farmers that were local.

So, what’s that have to do with me?

Well, I don’t plan to move – at least, not across the country nor do I plan to become a farmer.  Quite frankly the thought of plucking a chicken and all that just makes me want to become a vegetarian.  I don’t want to own a ton of land that I have to plow and harvest.  It’s not my passion.  However, I do realize that most of our food today is made with CORN, one of the lease nutritious, overly abundant crops ever.  Our nation has become fat and yet malnourished all at once.  And, we wonder why.  We wonder why we get random headaches, why we feel so tired and run-down, why we can’t stop gaining weight, and the other random symptoms we have no explanations for.  We go to our doctors and they write us a prescription, which oftentimes just covers up the issue rather than fix what caused it in the first place.  And, so we go on…we keep doing what we’re doing and the pill works for a bit…until next time.  Then, that symptom or another pops up again.  We are a nation that accepts illness of many sorts as “healthy”.

In the past year, I’ve been more careful about the things I put in my body.  I eat more vegetables and fruits, less processed items, and try to stay away from high fructose corn syrup (except on occasion).  I’m not a poster child for healthy eating, but I’ve definitely traded in a few bad habits like Stouffers lasagna and hamburger helpers for more healthy conscious (but good) meals.  And, I’ve noticed some differences in my health.  Real differences.  Huge differences.

Next year, I want to buy our produce and meats and other food items as much locally as I can.  I may grow some things in the garden or trade my brother for his game during season or it may just mean changing where I buy from.  Farmers, as it is are hurt more than protected by the farm bill.  Most smaller farmers make almost nothing for doing everything a machine does, only by hand.  They use their bodies and hands to do the work, reducing the chemicals and gas needed.  Big time farming companies don’t worry about the tastiest tomatoes, they go by those that are most uniform in color and shape and easiest to package…and those that tend to preserve easier.  Many times, we eat genetically modified produce and don’t even know it.  We thought we were helping our body and eating healthy, when in reality we were stuffing our guts with more pesticides and other things than you’d ever want to imagine.

By staying as local as I can, I’m hoping to gain more appreciation for the local farmers, for their work.  I admire them as is, but I want to know their names and faces.  I want to learn, as well.  I want to bring better tasting and more healthy food to our table.  I want our health to continue to improve.

So, as I prepare for what will be a huge change, I’m researching local farms within driving distance.  So far, I’ve found 3 listed (using www.localharvest.org).  But, I know there are more.  Next spring, I’ll just have to frequent the farmers markets and ask for cards!

Well, here’s your challenge:  Reply in my comments with a great tasty meal that’s inexpensive (as in the ingredients won’t set me back a small fortune).  You can tell me the whole recipe right here, link to it, or give me the name and promise to email me later.  It all works.  And, I’ll be eternally grateful.

Truth is, I’m tired of spaghetti.  I bought 10 HUGE cans of spaghetti sauce at Krogers a while back (their 10 for $10 deal)…and each can will last for maybe 6 meals?  Split between 2 people – that’s a lot of meals.  A lot of spaghetti.  I’m down for most foods.  Unless it’s centered around onions.  I can deal with minimal onions (or just take them out), but not if it’s say – onion rings (that’s not a meal anyways).  So, give me your best shot.  Heck, I might even get a prize involved.

Contest ends…tonight.  I have to go grocery shopping, yo.  Either that, or I’ll be eating L’s applesauce for supper.

PS – I want recipes.  Don’t tell me about Sonic’s new burger or the Lean Cuisine dinner in the frozen food aisle.  Does. not. count.