Christmas Wreath Salad with Cranberry Orange Vinaigrette

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(Mama Becky)

I’ve been mulling over this year’s Christmas Dinner Menu for our big blended family.  My goal is always to use recipes that are delicious, tasty, and pretty — but are no-brainers to make and serve.

For the main dishes, I  decided on my never0fail, always juicy slices of Tri-Tip roast in au jus; and a nice center cut of grilled Norwegian salmon from Whole Foods, our favorite cut of fish.  This should please the beef eaters and the fish eaters alike.

I recently discovered some delicate, amazing-tasting fresh “pasta purses” stuffed with cheeses and truffles at, of all places, Sam’s Club.   After cooking them in boiling water, I gently ladled  them into a quick rich sauce made of cream, a little garlic, Parmesan cheese and basil. To. Die. For.  And silly easy.  I now have my perfect fancy-but-simple Christmas side dish to put on the menu.

Finally, to add some freshness and crunch to round out the meal,  I thought I’d make a salad.  But I didn’t want an old boring salad.  Then –  faster than a speeding reindeer it came to me! I’d make a Christmas Wreath Salad.  I’d arrange the greens on a plate like a wreath, dot it with red berries, both fresh and dried, sprinkle with nuts and top with  feta cheese “snow” and tuck a bow at the bottom of the plate.  Then, what could be more festive to drizzle on this pretty salad than a vinaigrette inspired by my favorite cranberry-orange relish?

As I write this, it seems the whole country is blanketed with snow and ice. Here in Denver  it is a balmly… 1 degree.  Our front yard proved to be the perfect place to chill the salad and snap some photos.  Let me assure, I didn’t dawdle with the camera outside for long. In fact this was probably the fastest — and coldest – food photography session I’ve ever done.  Greg and I sampled this trial-run salad as a one bowl supper tonight by topping it with some warm, sliced deli roast chicken.  Big, Holly Jolly win.

By the way, if you are looking for an uplifting, fun gift for teachers, girlfriends, moms, grandmas or cooks in your family … may we suggest copies of We Laugh, We Cry, We Cook?

We Laugh, We Cry, We Cook - Gift Wrapped

Our memoir is truly one of those perfect, generic, happy gifts that anyone on your list will enjoy.  The recipes at the end of each chapter add extra value.  The book is available online everywhere, and in most bookstores; but if you would like an autographed, wrapped copy check out Rachel’s last blog post with instructions on how to contact us.

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Christmas Wreath Salad with Cranberry Orange Vinaigrette

 Ingredients:

About 4 to 5 cups of salad greens (I used chopped romaine and arranged spinach leaves on top of the “wreath mounds)

½ cup of whole nuts (I used pecans and pistachios)

¼ cup of dried red berries – cherries or cranberries

½ cup of fresh red  berries – slice strawberries or pitted fresh cherries

1/3 cup crumbled feta or goat cheese (or if you prefer, grated white cheddar, parmesan, swiss or other white cheese)

Directions:

On a large round plate, put a small bowl for the salad dressing in the middle.  Arrange salad greens around the bowl to make a “wreath”, then dot the wreath with nuts, dried berries and fresh betters.  Finally sprinkle with feta “snow”.    Fill the bowl in the middle with the following vinaigrette and serve chilled.

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Cranberry Orange Vinaigrette

1 cup fresh  cranberries
1 medium navel orange or 2-3 clementines, peeled and broken apart
2/3 cup sugar
1/2 cup red wine or balsamic vinegar
1 teaspoon sea salt
1 teaspoon mustard
1 teaspoon grated onion  or dried minced onion

½ t. garlic powder
2/3  cup olive oil

Directions:

Put all ingredients into a blender or food processor and process until smooth, and turns a gorgeous raspberry red.  Keep in fridge until ready to serve.

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Roasted Butternut Squash Mole Enchiladas

People often ask me how I cook with Jackson around. In We Laugh, We Cry, We Cook, I wrote about how cooking with him was kind of like cooking on an obstacle course. For a long time, that was what it felt like. But recently, I realized at this stage–the two’s–cooking with him is one of the easiest things on my to-do list to accomplish with him around. Not easy…but it’s something he’s come to feel at ease around. It’s kind of “our” thing.

I left him with a friend the other day for a few minutes and when I returned she shared this little conversation they had.

Sarah: Do you have a dog?
Jackson: No, I have a mommy.
Sarah: Oh, well that’s almost as good as a dog.
Jackson: Yeth, I cook with mommy.

Well, there you have it. Dogs don’t make very good cooking companions for kids, but mommies are very good for that.

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My other to-dos don’t have the same smiley affect on him. Writing with him around. Yeah right. Phone calls. Let’s just say, the last conference call I was on with our editor, I had to muffle the phone while I hollered, “Jackson, don’t stick your head through the fence” and then again while he hollered, “Noooooo! Don’t wipe meeee!” as I was trying to discreetly potty train mid-call.

Cooking is mostly a piece of cake…because he can participate, he can be a helper. And even when he can’t help with something like chopping onions, he’s still content because we’re together and I’m talking to him, not somebody else on the phone or looking at a computer screen.

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And with a little creativity, there’s almost always a way to get a child involved in the cooking if they want to be.

Butternut Squash Puzzle

I don’t cook every day, but the days I do, the moments we are in the kitchen together, are often the moments we enjoy the most. The kitchen is a place where our lives intersect, where my almost 30-year old female joys and interests cross with my two-year old little boy’s interests. I don’t have to pretend that the lego tower we just built is the tallest most amazing piece of architecture I’ve ever seen. He doesn’t have to be patient with me as I make a quick call or pick up groceries. The smells of cloves and cinnamon, the colorful block puzzle from butternut squash, the sound of the blender engine purring excite us both. We don’t have to pretend. We just have to be. Together.

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Roasted Butternut Squash Mole Enchiladas

Serves 4

5 cups diced butternut squash

1 tablespoon oil (canola, olive, grapeseed)

1 teaspoon brown sugar

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

8-10 corn tortillas

1/2 cup raisins, soaked for 10 minutes in warm water and drained (optional)

2 cups Mole Sauce (I used this easy recipe from Vegetarian Times)*

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Preheat oven to 400. Toss butternut sqaush with canola oil, brown sugar, chili powder, and cinnamon. Bake at 400 for 20 minutes or until tender and cooked through. Resist temptation to eat all the squash now.

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Reduce oven temp to 350. Ladle 1/2 cup mole sauce into bottom of a 9×13 casserole dish.  Wrap corn tortillas in a damp paper towel and heat in microwave for about 30 seconds, just enough to warm them up and make them pliable. Dip corn tortilla into mole sauce. Fill with about two tablespoons of butternut squash and a sprinkle of raisins. Roll up. Repeat. Ladle a generous amount of sauce on top. Bake at 350 for 15 minutes.

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I didn’t put the raisins in when I took pictures, but I should have! I added them to the top and it really made the dish, so I incorporated them into the final recipe.

Serve with black or wild rice. The nuttiness from the black rice went perfectly with this dish. 

*I blended half of the sauce this time. I think I’d leave it unblended next time though, because it was a lot prettier unblended.

On a really rough day, cooking these Spinach & Mushroom Mole Enchiladas and Roasted Butternut Squash Enchiladas (not pictured) with Jackson was the bright spot, the only time in a full day that all was well in our wold, the two of us cooking side by side happy to be doing something we both love together. (Then came the epic awful, rocking him for an hour and half because that's all that was left in me, awful night.)

Same sauce unblended on spinach and mushroom enchiladas. Much much prettier, eh?


Easy Moo Shu Veggie or Chicken Wraps

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“Come, let’s be a comfortable couple and take care of each other! How glad we shall be, that we have somebody we are fond of always, to talk to and sit with.”  Charles Dickens

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My husband Greg and I love our little pleasurable routines.  It really doesn’t take much to make us happy.  We don’t need high adventure, fast cars, tall mountains, or Broadway plays.  We get a kick out of watching Jay Leno’s “headlines” segment on Monday nights and reruns of “30 Rock”. We can’t wait to snuggle up on Sundays to watch Downton Abbey when it reappears on PBS this winter.  He often watches sports, while I contentedly piddle on Facebook from a comfy loveseat nearby.

We enjoy quiet road trips with Dean Martin and Frank Sinatra playing in the background more than attending rousing stage concerts.  Greg stands and greets me with a kiss every morning as I stumble into the kitchen; me waking up to my first cup of coffee two hours after he’s greeted the morning. We watch Brian Williams tell the news every evening (in his friendly voice,  even the worst disasters sound less terrible).  Then I serve our suppers,  all prettily plated,  as we eat in living room, our feet up, hearts at ease. We usually clean up the unbelievably messy kitchen, afterwards, together.

 During the summer we meet outside on the porch swing for Happy Hour and conversation at 5:00 p.m.  We go to bed, each reading our e-books, a glass of ice water on my bedside table.  I slather on Lemon Cream Lotion and Greg always says I smell like lemon pie before he kisses me goodnight, wishing me sweet dreams. Then he hands me the treasures that have somehow gathered on our bed during the day: hair clips, reading glasses, books, jewelry, pens and notebooks, stray socks, apple cores — clearing room for us to ease under the quilt and fall asleep.

We’re mostly One-Note Nellys without much need for variety or grand adventures.  We find, in the comfort of each other’s company, all the thrill we generally need.  A free evening with nothing planned  is typically our idea of perfection.

Our date night’s are inevitably to our favorite Asian restaurant, John Holly’s, followed by a movie. At John Holly’s I always order the same thing:  Moo-Shu Veggies. I pile them up on thin rice pancakes with a drizzle of thick salty-sweet Hoison Sauce and dash of sriracha, then rolled the delicious stuff up like a burrito.

This quick and savory-sweet recipe for Moo-Shu uses thin uncooked flour tortillas (easier to find than rice pancakes) and has become one of my favorite veggie based cook-at-home meals now.  Greg likes it with chicken but you can substitute edamame, tofu or scrambled egg (or combo thereof) to avoid meat and make this easily vegetarian or vegan.

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Easy Moo Shu Veggie or Chicken Wraps  

1 16 ounce package of pre-shredded  Asian or colorful Cole Slaw mix

1 cup fresh snow peas, chopped into ½ inch pieces

1 cup fresh chopped mushrooms, any kind

1 cup chopped or shredded cooked chicken (or sub 1/2 cup diced tofu, edamame or raw egg, whisked)

1 large clove garlic

1 T. olive oil

1 T. sesame oil

3 T. soy sauce

1 T. maple syrup, honey, molasses or brown sugar

salt & pepper to taste

4- 5 uncooked Tortillas (or the thinnest pre-cooked tortillas you can find)

½ cup Hoison Sauce (in Asian sections)

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¼ cup hot chili sauce or sriracha (optional, if you like heat)

1/2 cup cashew pieces or sliced almonds

Directions:

In a large skillet or walk, heat oils and 1 minced fresh garlic clove.  Toss in slaw, chopped snow peas and mushrooms.  Add chicken and/or tofu/egg. Cook until tender-crisp. Add soy and your choice of sweetener. Heat through.  Add salt or pepper if needed to season.

Lightly cook/brown the tortillas on a flat skillet.  Put about ½ cup of the hot veggie mix down the middle of each tortilla. Sprinkle with 2 T. sliced almonds or cashew pieces.  Drizzle on Hoison and dot with a little hot chili sauce or shriracha if you enjoy some heat with your Asian food.

 

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Roll up like a burrito and slice on the diagonal, in half to serve.

moo shoo pork 012Variations: Use any veggies you like: peppers, bean sprouts, water chestnuts, celery, some fresh grated ginger – use your taste and imagination.  Try using leftover beef, pork or shrimp instead. Experiment with different nuts or sesame seeds, sliced green onions, crispy Chinese noodles or fried won ton strips, perhaps a squeeze of fresh lime.


Skillet Cheesy Italian Squash Casserole

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(Becky, the Mama.)

In my home state of Texas zucchini grows in backyard gardens with such profusion that almost everyone I knew had a steady pile of it sitting on the kitchen counter waiting to be washed, diced, sliced, grated, grilled baked, steamed, frozen — or ignored until it grew mildew and could finally be thrown away without guilt. My mother remembers having to remove a bunch of zucchini from my kitchen sink in order to make room to give one of my newborn babies their first bath. During Texas summers it is almost impossible to walk to or from your car without at least one neighbor strong-arming you into accepting a bag or bucket of ever present green squash. Everywhere you turn, zucchini lurks.

To get my children to eat their share of it, I invented Skillet Italian Squash Casserole. By cooking the squash until just crisp tender, then topping it with an Italian style tomato sauce, gooey cheese, and buttery crackers, I had a winner! It was a family favorite for many years.

Soon after we married, nine years ago,  my husband Greg let me know, “I’m not really a squash kind of guy.” So I avoided serving him squash in any form. But the other day, I threw caution to the wind and made this casserole anyway, since I liked it so much. He graciously agreed to try it. To my surprise, he loved it, too.  Ate every bite. I made it again tonight, and there was not a speck of squash left on his plate,

One day we came home from some errands to find a grocery sack of [zucchini] hanging on our mailbox. The perpetrator, of course, was nowhere in sight … Garrison Keillor says July is the only time of year when country people lock our cars in the church parking lot, so people won’t put squash on the front seat. I used to think that was a joke …” Barbara Kingsolver in Animal, Vegetable, Mineral

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Skillet Cheesy Italian Squash Casserole

5 smallish to medium squash, yellow or zucchini or a mixture of both
Salt & Pepper
1 T. olive oil
1 large clove grated garlic
1 cup crushed canned tomatoes (preferably the kind with basil)
½ t. oregano
2 t. brown sugar
1 c. grated cheese (I like mozzarella but really, any cheese you like & have on hand will be yummy)
3 T. butter
20 buttery crackers, such Ritz or Townhouse (I used Ritz wheat crackers)
2 T. grated Parmesan Cheese

Directions:
Heat oven to 400 degrees

Slice squash about ¼ inch thick. Sprinkle all with salt and pepper. Heat oil in an 10-12 inch iron skillet on high flame until very hot. Put squash and garlic into pan and saute until many of the pieces are golden on the outside and cooked until just crisp-tender.

Remove from stove top and pour crushed tomatoes evenly over the top of the squash. Sprinkle the tomatoes with oregano and brown sugar. Top with grated cheese. Melt butter in a medium-sized bowl in the microwave. Crumble crackers into the melted butter, add Parmesan and mix. Pour this crumb mixture on top of the cheese, then place the skillet in hot oven. Bake for another 10 to 15 minutes or until squash is tender, cheese melted, and cracker crumb topping is golden.

Veganize This: Substitute vegan ‘Mozzarella” and “Parmesan” cheese and dairy-free butter and you are good to go on this one.  Simple to do!

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Crunchy Amaretto French Toast

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I don’t know exactly when it happened, but at some point Sunday nights became our traditional Breakfast-for-Dinner Night.  In addition, when someone is feeling poorly, breakfast may be summoned at anytime of day.  There’s something comforting about a bowl of soft scrambled eggs and buttered toast when you aren’t feeling quite up to par

Yesterday, my six-year-old grandson Georgie battled a headache off and on all day. By evening, when  I got him in our tub — usually a special treat because it is so big — he looked a sad figure, sitting there in the water, holding his forehead in his hand. “Nonny,” he said pitifully,”will you please go to my Mom’s bathroom and get the Ocean Breeze soap that she usually uses? I just can’t deal with other people’s soap right now.”

I am pretty sure this will be our family’s new phrase in response to generic overwhelm: “I just can’t deal with other people’s soap right now.”  Whether your family enjoys  a traditional “Breakfast for Dinner Night,” or someone’s needing a little comfort food or “you just can’t deal with other’s people’s soap anymore,” here’s a dish sure to comfort and please, anytime of day or night.

I love French Toast, but when the bread has not only been dipped in egg (flavored with Amaretto) but also coated with a thin layer of  sliced almonds before being grilled in butter… well, as my husband Greg said, “That’s the best French toast I’ve ever had in my life.”  Top these crunchy, almondy French toast with butter, fresh sliced strawberries, real maple syrup and serve with a side of sizzling bacon or sausage and your day (whether it’s morning or evening) will take a sharp and instant turn for the cheerier.  And vegans, do not worry! There’s a terrific vegan alternative for this recipe at the end of the post.

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Crunchy Amoretto French Toast

Serves Two (Makes 4 pieces of toast)

4 slices bread (I’m partial to potato bread for French toast)

2 large eggs, beaten

2 T. almond milk (or dairy milk)

1 t. almond flavoring or amaretto liqueur

Small pinch salt

¼ c. sliced almonds

2 t. butter plus 1 t. olive oil for pan

Sliced fresh strawberries (or any kind of berries you like) – about ¼ cup per person

Softened butter and genuine maple syrup

Heat skillet to medium high, melting the butter with the olive oil and mixing in the pan with the edge of a pancake turner.  In a low wide bowl mix beaten eggs, milk, almond flavoring or liqueur and pinch salt. Dip bread, both sides, into the egg mixture, shaking off excess.  Lay each piece carefully in the hot skillet, and then sprinkle the tops, evenly, with about a tablespoon of the sliced almonds. Using the back of the spatula pat the nuts into the bread with gentle pressure (this will help them stick when you turn the bread).  When the bottom of the toast is getting golden brown, gently turn the bread with a wide pancake turner,  and cook until the almond-side of the toast is  golden, fragrant, toasty and crunchy.  Top with berries, soft butter and a nice drizzle of real maple syrup.

Vegan Version. Use 1 cup of unsweetened almond milk plus 1 T. flour, 1 T. nutritional yeast (gives it an “eggy flavor”) and 1 T. maple syrup and 1 t. almond flavoring or amaretto for the “egg  mixture.”  Substitute vegan butter for the dairy butter.   This will actually coat six pieces of French toast rather than four.

More Variations:  Try adding cinnamon or nutmeg to the egg batter; or use orange juice instead of almond milk and a bit of orange zest. Thawed, heated sweetened previously frozen dark sweet cherries would also be wonderful with this. Substitute vanilla or rum flavoring for the amaretto or almond.

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Roasted Tomato and Sweet Pepper Pasta Sauce

Roasted Tomato and Sweet Pepper Pasta Sauce

There comes a time in every gardener’s life when they ask themselves, “What am I going to do with all these tomatoes?” And until that day comes for me, I will pull up my dead plants with my black thumbs, quietly curse those gardeners under my breath, and smile graciously when they offer up some of their overwhelming bounty to me.

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I’ll display them on the counter for a day or so until I can’t take their mockery anymore.

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And then I will cook my way out of despair.

Roasted Tomato and Sweet Pepper Pasta Sauce

And remember the gifts I can offer my family, even if a plentiful vegetable garden is not one of them.

Roasted Tomato and Sweet Pepper Pasta Sauce

Instead, I will slow roast my way into their hearts with sweet peppers, carrots, onions, and garlic (store bought, but flavorful nonetheless), garden tomatoes (generously given to this less fortunate gardener), and a few sad looking twigs of rosemary and oregano (just barely surviving in my garden of doom).

Roasted Tomato and Sweet Pepper Pasta SauceAnd I’ll bring those flavors together in one delightful pureed sauce. My husband will declare that he may never eat jarred sauce again. My toddler will slurp his pasta up with messy reckless abandon. And I will stand over the pot eating the sweet rich roasted sauce by the spoonful, my self esteem having made a complete (near manic) turn for the better.

For those of you who feel the need to do something good and right by your family, I give you this recipe. It will restore their faith in you, and your faith in yourself.

Roasted Tomato and Sweet Pepper Pasta Sauce

Roasted Tomato and Sweet Pepper Pasta Sauce

Serves 6

Ingredients

~ 3 pounds of tomatoes (I don’t have a scale, but I used about 12-15 smallish tomatoes), cut in half
~15 mini sweet peppers (or 3 red, yellow, or orange bell peppers), cut in half and seeded
1 carrot, peeled and sliced thin
1 red onion, quartered
8 garlic cloves, peeled
2 twigs fresh rosemary, removed from stem (or 1 teaspoon dried)
1 tablespoon fresh oregeno, removed from stem (or 1 teaspoon dried)
2 tablespoons olive oil
1 teaspoon kosher salt
generous sprinkle of fresh cracked pepper

1/2 teapoon salt
1/2 teaspoon molasses (or brown sugar)
handful of fresh parsley, rough chopped (or 1 teaspoon dried)

Other: 1 lb pasta, cooked (I used whole wheat thin spaghetti, use gluten-free if needed)

Directions

Heat oven to 400. Put chopped vegetables and herbs on a large deep-sided roasting pan or dish. Stuff the garlic cloves into the tomatoes so they don’t burn. Drizzle with olive oil and toss with salt and pepper. Roast for 45 minutes, stirring every 15 minutes.

Carefully pour the veggies and their sauces into a  pot on the stove and use an immersion blender to puree the vegetables. (If you don’t have an imersion blender, let the veggies cool to room temperature, then transfer to a blender or food processor and puree. Then pour into a pot on the stove.) Add parsley, salt, and molasses. Bring to a boil and then reduce to low heat. Simmer for 30 minutes. My sauce was thick already, so I simmered with the lid on, but if you have really juicy tomatoes, you may want to simmer with the lid off until you reach the desired consistency. Check for seasoning. Adding more salt or molasses (adds sweetness and cuts acidity) as needed.

Variations

Make it Salsa: This base recipe could easily be turned into a salsa by switching up the seasonings — add a few jalapenos and cilantro, omit rosemary, oregeno, and parsley. Pulse in the food processor for a chunkier version. Would be delicious served hot or cold with chips.

Make it Soup: Add a little broth or cream for a delicious roasted tomato and pepper soup.

Make it a Meal: While you’re simmering the sauce and the oven is still hot, roast up some chickpeas tossed in olive oil and Italian seasoning for a crunchy protein-filled topping. Wilt some spinach into the sauce in the last five minutes to sneak in some greens.

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Roasted Tomato and Sweet Pepper Pasta Sauce -- Laugh, Cry, Cook


Banana Nut Soft Serve [Two Ingredients, Dairy-Free, Sugar Free]

Banana Nut Soft Serve

Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:

“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)

“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)

“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)

“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)

“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)

Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”

My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”

This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.

Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!

Peanut Banana Soft Serve

Banana Nut Soft Serve

Serves 2

Ingredients

2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)

Directions

Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).

Peanut Banana Ice Cream

For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often.  (It will be very loud at first, that’s okay, just be prepared.)

Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. 🙂 You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.

This was printed from: We Laugh, We Cry, We Cook
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The Title: Banana Nut Soft Serve
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Have you made Banana Soft Serve?

What are your favorite flavor combinations?

What are your favorite toddler phrases and phases?

 

We Laugh, We Cry, We Cook ThumbnailA little book update:

Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.

We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.