Thank you

Thanksgiving is here. Time to reflect upon everything we are thankful for! And I have to tell you, truthfully, I am thankful every day of my life for everything I have; I am so fortunate for my family & my friends. And I am so thankful for you all who read my blog! THANK YOU. Now that I have a child, I want to convey to him how appreciative I am & I want to teach him to be the same. Along with this, I want to also teach him the history of Thanksgiving.

Part of my childhood was spent in Brockton, Massachusetts, not far from Boston. And due to this we also were able to travel to other parts of the state, like Salem & Plymouth. I was able to see Plymouth Rock up close & hear the history of the Mayflower & the Pilgrims there. We will be voyaging to MA at some point soon with our toddler but until then, I can teach him in other ways. I was ecstatic to see these in Disney Family Magazine. Great for Gabriel's school! (And no eggs!!!):

Plymouth Rock Cookies

via Disney Family Fun Magazine

• 3/4 cup butter, softened
• 1 1/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 4 tablespoons milk
• black & green food coloring

Heat the oven to 375°. With a mixer, blend the butter, 1 cup of the sugar, and the extracts for about 1 minute. Add the flour and salt. Stir in 3 tablespoons of the milk with a wooden spoon until the dough sticks together.

Form the dough into eight Plymouth Rock shapes (ours measure 3 by 4 inches and about 1/2-inch thick). Press a small rectangular lid (we used a spice container) 

into the dough to create a frame, then use a toothpick to engrave the date 1620.

Bake on a greased cookie sheet for 15 to 20 minutes, rotating the sheet halfway through, until the cookies begin to brown. Remove them and let them cool completely.

For a gray glaze, combine the remaining 1/4 cup of sugar and 1 tablespoon of milk with a drop of black food coloring and a drop of green food coloring. Adjust the color and, if needed, add milk to thin the glaze so that it's brushable. Apply it 

to the cookies with a pastry brush, then let it cool and harden for an hour.

I love this book: 

"The Story of Thanksgiving"

by Nancy Skarmeas 

Illustrated by Stacy Venturi-Pickett

 ISBN 9780824941642


This series of books is great- explains the history is an easy & fun manner for ages 2 & up!

Followed up by...


We crafted a Mayflower together! Easy to draw, then color... used rectangular pieces of white tissue paper for the sails. 


The best part about crafts with toddlers? It does not have to perfect & the child still has fun! And learns. 


Lastly, all of the craft stores have these great little kits. They contain ALL the pieces you need & are inexpensive. Gabriel loved making this turkey:

And, there's the Native American craftwork, like this feather headband, modeled by Gabriel:

Or, Native American "Cave Art" made with sidewalk chalk:

And a Native American Rain Stick made with an empty paper towel roll-holder, filled 1/4 the way with dry beans then closed on the ends with plastic wrap & rubber bands. Chalk coloring the outside:

I will be blogging all week & crafting more with my tot, but want to say early:

Happy Thanksgiving!!!

<3 Lishie

Recipe Swap~ One Pot Meal

So, this week's recipe swap is all about time-saving, good one pot meals! I gave in my Stovetop Stuffed Peppers & received this Chicken Gumbo recipe from Melissa (Carimeli)over at Delicious Meliscious. I was trepidatious because I can't really "do spice" with my ulcers & crohns disease but thought, well, I'll give it a go for my hubby & just not eat the spicy sausage. More problems occurred when I went grocery shopping & couldn't find andouille sausage. Well, that combined with the fact that my hubby does not like rotisserie chicken either just kept adding to my apprehension. I ended up using spicy chicken sausage & sauteing it, sliced, along with boneless chicken breast slices... taking them out of the pot, then following the recipe... a half-assed, fake gumbo but yummy one-pot meal, none-the-less ;) Follow the recipe for happiness, lol! Thanks, Melissa!

<3 Lishie

Half-Hour Chicken Gumbo 

Martha Stewart via Delicious Melisicous

• 3 tablespoons vegetable oil, such as safflower
• 1/3 cup all-purpose flour
• 2 red bell peppers (ribs and seeds removed), chopped
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen, cut okra
• 8 ounces smoked (precooked) andouille sausage, sliced 1 inch thick
• 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, & cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, & oregano; season with S & P. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, & warm through, 1 to 2 minutes. Season with S & P, to taste.

Cookie Swap time! Part 2

So here are some more suggestions for cookie swapping! I'll be having a "Part 3" as well with more & more cookies... It's holiday time!  

Happy Swapping! <3 Lishie

Peppermint Fudge Cookie Sandwiches

Peanut Butter Cookies

Chocolate Chip Meltaways

Brown Sugar Shortbread

Marble Cookies 

Chocolate Chip Meltaway Cookies

These are "the~cookies~that~didn't~make~it to~the~swap", ha!  They are really yummy but crumble really easily. I shall dive into my collection of cookies & decide a different one for this week's swap but till then, might I suggest you make these & add them to your list of musts? No eggs make these really great for long, shipping voyages like for the soldiers overseas. 

Enjoy!

<3 Lishie

Chocolate Chip Meltaway Cookies

adapted from
 About.com/Home Cooking

* 1 c flour

* 1/4 c corn starch

* 1/2 c confectioners' sugar

* 3/4 c butter, cut into cubes

* 1 tsp pure vanilla extract

* 1 c miniature chocolate chips

* Additional confectioners' sugar for coating (about 3 TBSp)

In a small bowl, combine flour, corn starch, & confectioners' sugar. Set aside.

In a large bowl, cream butter & vanilla extract until smooth. Add flour mixture & begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Fold in chocolate chips with a large spoon.

Refrigerate dough for at least 1 hour to firm up. Dough must be cold. When ready to bake, preheat oven to 350 degrees F & line cookie  sheets with parchment paper.

Slice dough into discs & place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Shake powdered sugar over the cooled cookies using a sifter or shaker.

Cookie Swap time! Part 1

This week is one of many of the cookie swaps I will be participating in this holiday season... The cookie I'm making for it is a new one & I will blog it soon, but until then, try one of these winners:

Cocoa Crackle Cookies

Dulce de Leche Cookies

Granola Cookies

Citrus Biscotti

<3 Lishie

Ella's Kitchen Giveaway Winner is...

through Random.org is... 

Jey, from The Jey of Cooking! 

Congratulations!!!

Jey said... "My son loves these! We call them "crackpacks" around here, he goes through them so quickly!! "

Original post here.

True Random Number Service

List Randomizer

There were 26 items in your list. Here they are in random order:

1. Jey said...My son loves these! We call them "crackpacks" around here, he goes through them so quickly!!
2. 
   
3. Rebekah said...I would probably share them with my 3 year old, CJ. But maybe not, I may save them all for me.
4. Linda said...I would shared this with any parent that has kids. Great products
5. ally_m146 said...
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8. Lindsay {life and kitchen} said...I would share the pouches with my daughter. She loves those things!
9. Therese S. said...I've never heard of this brand before! Leah loves other pouched fruits though! I'm making Lorelei's food but this would be great to have on hand in case it is ever needed!
10. The Home Cook said...I would share them with any of my friends with kids. Love these products!
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13. Nicole LaFerriere-DiNicola said...Ava loves these pouches so I would share them with her!!!
14. Since I have no kids of my own, I would share them with my beautiful niece Evie!
15. J said...I would share with my 8 month old son Mason. I liked delish and ellas kitchen on fb
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17. Jen said...This is the only way I get my little guy to eat veggies. He loves them and they are a perfect snack for him.
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19. Sara said...I would share the Ella's Kitchen pouches with my 9 1/2 month old daughter. She loves these things! :)
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23. starlet56 said...I would share these with my daughter and niece!
24. Melanie said...I would share them with both my girls - both love the fruit pouches and I always keep some in the car or diaper bag too! Having a variety means we could be more adventurous in trying new flavors.
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Timestamp: 2011-11-14 13:06:50 UTC

Jey, please email me at: lishiedemaria@googlemail.com with your name, address, etc. so I can send it along to Ella's Kitchen! They'll mail your package directly to you!!!

<3 Lishie

Now go to my Sabra's post- that giveaway ends today!

Ziti for Two made with Bolognese

& this is how "she" does it... I am so often asked, "How?! How do you work full time & get home, enjoy your child AND cook dinner?" Well, like I say time, & again, prep! I have this wonderful All-Clad Stainless Cassoulet with Lid & it really makes things easy for those nights when you just want to toss something prepped into the oven. In this case, from leftover sauce & pasta, I prepped a small ziti on Sunday in the cassoulet, burrowed it in the refrigerator & it made for a quick weeknight dinner/side. 

Enjoy! (We did :) ) 

(& Don't forget to enter my

Ella's Kitchen Giveaway &/or 

Sabra's Giveaway!!!)

<3 Lishie

Ziti for Two

• 1/2 lb. Ziti, cooked to al dente (see box directions)
• 1 & 1/2 cups Bolognese (see below)
• 1 cup ricotta cheese
• 1 & 1/2 cups mozzarella,shredded
• 1/4 cup parmesan cheese, grated

Preheat oven to 350 degrees F.

In a bowl, mix the bolognese, ricotta, approximately half the parmesan & 1 cup of the mozzarella. Toss with the ziti. Place in small baking dish or casserole dish. Top with remaining mozzarella & parmesan. Bake for 25-30 minutes or until the cheese is melted & browning.

Bolognese

• 2 TBSp olive oil
• 1 small onion, diced
• 1/2 lb. ground beef
• 1 tsp dried oregano
• 1 TBSp tomato paste
• Splash of dry, white wine
• 2 cups tomato sauce
• 1-2 garlic cloves, whole but smashed
• 2 TBSp fresh basil, chiffonade
• S & P

Saute the onion in the olive oil on medium-high until translucent. Add the ground beef & stirring occasionally, brown it. Add the oregano & the tomato paste. Stirring, cook for another minute. Add the wine, stirring. Add the tomato sauce & garlic. Bring to a simmer & lower the heat to medium. Allow to simmer on medium for another 20-25 minutes (or longer since the longer, the better). Add in the basil & S & P, to taste.

Chocolate Parcels

These are great if you need a quick treat & have very little time! I use to make these all of the time in college because for the ease, the taste is great, akin to chocolate croissants without all of the work. Enjoy!

<3 Lishie

(Don't forget to enter my

Ella's Kitchen Giveaway &/or 

Sabra's Giveaway!!!)

Chocolate Parcels

• 1 sheet puff pastry dough, thawed a bit
• 1/4 chocolate pieces (any form- bars broken up, grated, chips, etc.)
  

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Lay out the sheet of puff pastry. Most are divided by their folds into thirds. Cut out 12 squares (4 from each divided fold). In the middle of a square, place a piece of chocolate equal to four chocolate chips). Fold the square over to form a triangle. "Seal" together with a fork or by placing extreme pressure on it with your finger.

Bake for 35 minutes or until pasty is browned, chocolate will be melted inside.

Giveaway! & Ella's Dad's Berry Happy Smoothie

I will only blog about products I believe in & use for myself & family. I try to find & buy the freshest pre-packaged goods imaginable if need be arises. I really try to also only buy organic when I am able. So...

Recently, when our NJ home was threatened by Hurricane Irene, I stocked up on fruit purees for Gabriel because, in case we were not able to get out to the supermarket, I knew my toddler would NEED his fruit! I was delighted to discover Ella's pouches in our store. Ella's are great & here are just a few reasons why:

1. NO added sugar, salt or water
2. NO preservatives or thickeners
3. NO egg, wheat or gluten
4. BPA free packaging
5. 100% organic baby & kids food
6. Orthodox Union Kosher
7. Great for travel!
8. Easy for recipe additions (see below)
9. Re-sealable!
10. The packaging- it's beautiful, fun, bright & happy!

Well Gabriel absolutely LOVES a few of the flavors so, although they are purees, we've stayed customers past the hurricane threat & I now use these for smoothies for my boy. Through blogging, I was asked, along with Gabriel, to become an "Ella Explorer" & we are happy to oblige.

Parents, sign up to be a friend! 50 lucky winners a month get a cool upcycled bag just for signing up!:

http://www.ellaskitchen.com/lets-be-friends/

Berry Happy Smoothie 

from Ella's Dad

• 3 oz of organic low-fat vanilla yogurt
• 1/2 cup of organic frozen berries or fruit (mango, pineapples, raspberries, or whatever is in season)
• 1/2 cup organic bananas
• 1/2 cup organic fruit juice (any flavor)
• 1 pouch of any Ella's Kitchen Smoothie Fruit

For this recipe we used 1 pouch of the Red One, frozen mangos, and lemonade for the juice.

1. Add all ingredients to an electric blender and blend until smooth!

Easy-peasy! You can add 1/2 cup of ice if you like it colder ....

*I was in no way paid for this blog content... Gabriel was simply given 10 delicious different flavors of Ella's puree packets to snack on!

And you, one lucky reader, can WIN a sample box of 10 yummy Ella's Kitchen Pouches! 

Sample Selection may vary

For the Giveaway:

"LIKE" DeLish on Facebook & Ella's Kitchen on Facebook & tell me here!

Comment on THIS blog entry who you'd share Ella's pouches with! 

Giveaway ends Saturday, 11~12~11

Good Luck!

<3 Lishie

PS~Also, don't forget to comment/enter on this Sabra Giveway, ends Monday, 11~14~11!

Peanut Butter...

Jelly! Oh no, wait, I meant, "Peanut Butter Cookies!"

Oh we love peanut butter in our house. And as much as I love fresh, homemade products, I love Jif Peanut Butter. It is my favorite. And I have to have smooth. I use to use a peanut butter cookie from back in school but one day, I couldn't find it. In one of my magazines was an ad for Jif WITH a recipe! So since College, I have been making this recipe. And I love these cookies more than the ones I  had made, down to the criss-cross tong marks from the fork! 

Question is, do you prefer smooth or chunky?

<3 Lishie

Irresistible Peanut Butter Cookies 

From Jif

• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 stick Or 1/2 cup Vegetable Shortening
• 1 1/4 cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups AP Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk & vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

COMBINE flour, baking soda & salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Sabra & a little giveaway

My Sabra House Party was so much fun! My friends all came to eat & have fun but the children were the energy of the party- all boys! 


I had a selection of hummus
~ Classic & ~Roasted Red Pepper Hummus

& the new, 
Sabra dips to try including: ~Roasted Garlic Veggie Dip ~Onion & Fresh Herb Veggie Dip ~Spinach & Artichoke Veggie Dip...


& the ~Classic Guacamole, which was really, really delicious. 


I created a few ways to experience the dips... cut up veggies... tortilla chips, Pitas chips.... pitas or wraps... And I made two chicken salads, Hummus Chicken Salad (recipe below) & chicken souvlaki/tzatziki sauce with a spinach & tomato salad on the side or for topping.


The new dips are good, like the hummus. Most surprising revelation? The 2 & 1/2 year old who loved the Spinach & Artichoke Veggie Dip!!!

Cute trivet & wooden spoon from Sabra 

Hummus Chicken Salad

adapted from Sabra

• 3 lbs. chicken
• 1 TBSp herbs de provence
• 10 oz. Hummus (i package of Sabra's Hummus)
• 2 TBSp extra virgin olive oil
• 4 scallions, green part, thinly sliced
• 3 celery stalks, thinly diced
• 1/2 red pepper thinly diced
• S & P, to taste

Preheat oven to 400 degrees F. 


Spray a baking sheet. Place the chicken on the sheet & brush with olive oil, & sprinkle the herbs de provence on the chicken. Bake for 40 minutes if bones, 60 if bone-in chicken. Allow to cool.


In a bowl mix  together the hummus & the olive oil. If you want it thinner, add a little water. Place all of the diced veg in this same bowl. Set aside.


When chicken is cooled, cut into 1" cubes. (Discard skin & bone if applies.) 
Add the diced chicken into the bowl with the veg & hummus. Toss to coat & mix.

Giveaway: 

~1 Sabra Key chain, 
~coupon & 
~recipe. 

For U. S. residents only: 

Just comment below on what is your favorite dip/hummus combination!

 Sabra Key chain, coupon & recipe 

Recipe Swap~ Thanksgiving Side

I cannot believe it is November & Thanksgiving is around the corner!!! Exciting & scary at the same time. We had another successful recipe swap with my national cooking board. The theme this time was Thanksgiving sides. I gave: Strip House Potatoes Romanoff & received Mary Ellen's green bean side. Visit Christine's Kitchen Chronicles for her version from the swap!!!

I love green beans & usually, we eat them the Italian way, as a salad with a vinaigrette so this was a nice change. This recipe is similar to how I make my Brussels Sprouts. But because I had just used the last of my pancetta on those yummy sprouts, I went ahead & took Mary Ellen's advice of using bacon which I keep on hand, frozen for times like this. The green beans were a little too greasy for my taste but I think with pancetta they would have been perfect! Next time! 

How do you celebrate Thanksgiving? Do you have a dish everyone asks for? What are your traditions? I'd love to hear!!! Comment below, please! 

<3 Lishie

Green Beans with Bacon & Caramelized Shallots

Adapted from: Mary Ellen's Cooking Creations

• 1/5 pounds fresh green beans, rinsed and trimmed
• 3 oz coarsely chopped bacon
• 1 shallot, thinly sliced
• Salt and pepper

Bring a large pot of lightly salted water to a boil. Add the green beans & boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, & set aside.

Cook bacon in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the bacon fat, & cook gently until the shallots have turned dark golden brown, about 10 minutes.

Place bacon & green beans in skillet; toss & cook until warmed through, about 2 minutes. Season to taste with salt & pepper before serving.

Stove~top Stuffed Peppers

I can never get a good picture of stuffed peppers but believe me, taste trumps looks here! These are easy & delicious. I prepared the peppers for a night I had to work late, so my hubby could just place them on the stove. Turned out, it was a rainy, blustery day & I came home to this belly warming meal. 


<3Lishie

Stove~top Stuffed Peppers
4 bell peppers, cleaned out
 

Stuffing:
1 lb. raw, ground beef 
14 oz of tomato sauce 
2 cups of cooked, white rice 
I eye amounts: parmesan cheese, s & p, fresh parsley & basil & dried oregano & garlic powder & some bread crumbs

1/2 cup water

Mix stuffing, stuff peppers, add back their little cap hats :) Carefully place peppers standing in a deep sauce pan that has a cover. Extra stuffing I added to the bottom of the sauce pan. Pour the water into the bottom of the pot for the peppers to be slightly immersed. Simmer covered, on low heat, 1 hour watching that the pan doesn't overflow.

Enjoy!

Apple Crisp Bars

My wonderful sister~in~law Laura sweetly shares her birthday with... Halloween! Ha ha... so we dress up & trick or treat with family in her neighborhood then settle in for a wonderful dinner prepared by my mom~in~law. Win win, candy, family & food! Since there's chocolate & candy galore, Laura asked for apple crisp & I was happy to oblige with these bars... Now I have no recipe for these, I just throw them together so bear with the measurements. More of anything, cannot hurt!!! :)


Sorry, no actual cut up bar pics :) All went!
<3 Lishie

Apple Crisp Bars

• 1 pie crust (homemade or store bought)
• 5 large baking apples, sliced then pieces cut in half (I used my fave~ Honeycrisp)
• zest & juice of 1 lemon
• 3/4 cup packed brown sugar
• 3/4 cup AP flour
• 1/4 cup oats
• 1/2 tsp cinnamon
• 1/4 tsp fresh nutmeg
• 1 & 1/2 stick butter

Preheat oven to 375 degrees F. Grease/spray a rectangular baking dish with sides. 


Prepare the pie crust dough (if making homemade). Fit it into the bottom of the baking dish, set aside.


Prepare all of the apple slices. Place in a bowl & mix with the lemon zest & juice, set aside..


Mix the brown sugar, flour, oats, cinnamon & nutmeg together. With a pastry cutter or fork, cut in the butter until everything is lumpy & combined.


Pour the apple slices over the pie crust. Sprinkle the sugar/flour mixture over the apple.


Bake for 30 minutes or until the topping is browned. Allow to cool, then cut into squares. Enjoy!

Italian Meatloaf & Noodles

Hearty meatloaf is such a warm & comforting meal. When done right, it is delicious! With the weather these days, what more can you want?! Our family's tradition is to have it with egg noodles on the side. Try this recipe tonight- it's so easy, so juicy & beef, what's for dinner! :)

<3 Lishie

Italian Meatloaf

• 2 TBSp olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 lb. ground beef (80/20)
• 2 eggs
• 3/4 c bread crumbs
• 3/4 c parmesan cheese, grated
• 1 TBSp balsamic vinegar
• 2 TBSp fresh basil, chopped
• S & P

In a small pan, heat the olive oil. Add & saute the onion until it is tranlucent. Remove from heat & allow to cool.

Pre-heat oven to 350 degrees F. Spray or oil a loaf pan (I ove my glass Pyrex one).

Place all of the other ingredients in a bowl. Add the cooled onion & combine the ingredients. Form in a loaf~shape & place in pan. Bake for 50-60 minutes, until beautifully browned on top.

Serve with noodles & marinara.