When bad things happen to good cake.

by , on
Aug 30, 2013

After posting that I wanted to make something the other day, I decided I needed to start small.

I love to bake, needed to entertain the boy and had a fancy cake mix I’d bought on sale at Williams Sonoma. Super! We were gonna make cupcakes but couldn’t find the damned liners, so settled on a 2 layer, 8 and 9 inch cake.

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Like I said, the mix was snazzy, with confetti in the cake. Perfect for the boy. So we baked it up. Mostly I baked and he whined about when he could eat it. FINALLY it was ready to come out of the oven to cool. The 9 inch popped out perfectly. The 8 inch? Not so much.

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Shit. No super cute 2 layer cake for us. Boy still whining. Cake cooling. Patience dwindling.

Decision made – single layer cake. Add sprinkles. Let go of vision of what was meant to be. Eat cake.

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Even though it was short, it was pretty friggin’ delicious. So Williams Sonoma – the mix was yummy. The price (on sale) was worth it. The little candies becoming glue that attached to the bottom of the pan and resulted in the cake-breakdown were too much for my greasing and flouring, but only on one layer. Weird. If I’d spoken to my sister yesterday, I would have some fab sprinklely cake pops to show you. Didn’t even think to make that mess into pops at the time. Then my husband ate a sizable amount of it.

Oh well.

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At the end of the day, when bad things happen to good cake, you still have good cake.

You say Rocket, I say Arugula

by , on
Aug 26, 2013

I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.

Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.

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It’s fast to make, super delish, and has goat cheese – bonus!

You’ll find the recipe from Chatelaine Magazine here, or follow along below.

Spicy spaghettini with goat cheese, tomato and artichoke

Ingredients

  • 1/2 375 g pkg high fibre spaghettini
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp hot-red-chili flakes
  • 1/4 tsp salt
  • 4 cup cherry or grape tomatoes
  • 398 mL can artichoke hearts, drained and quartered
  • 2 cup packed arugula
  • 4 1/2 inch slices goat cheese

Instructions

  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.

Photo: MommyDo

Feeling Smoothie – My frozen discovery

by , on
Aug 14, 2013

I’ve been feeling pretty run down. Having a baby that doesn’t sleep, a 3.5 year old, a business, an on-going battle with all the crap in this house. SO I thought maybe adding a boost of nutrition would help turn this frown upside down.

Now I need to make an embarrassing admission. I do love a smoothy and I have a superfab blender. But I never make them because we never have ice in the freezer. Currently the reason is bags and bags of expressed milk. Anyhoo. I thought, no ice, no smoothy.

But, I am apparently the only one who didn’t know, the FRUIT IS THE ICE. USE FROZEN FRUIT DUMMY.

feeling smoothie ingredients mommydo

Then add delicious yogurt (lactose-free), banana, a little milk (lactose-free of course) and blend away.

Finished Banana Berry Smoothie - Feeling smoothie

Yum.

Not sure that it’s actually giving me a boost, but I sure feel like a smartie pants. Frozen Fruit! Genius.

Here’s the Rub: BBQ Rotisserie Chicken Recipe

by , on
Jul 17, 2013

Rub BBQ Rotisserie Chicken
Literally, here is the rub that made this crazy delicious chicken crazy delish. Seriously, like Busy Mommy says, it’s like grocery store rotisserie chicken only better. And cheaper. And you get to have the smug satisfaction of making something that nobody every makes because it’s just so easy to buy AND making more delicious.

 

We had these bean and bacon bundles on the side. Green beens. Wrap in bacon. Drizzle a little EVOO and some salt and pepper and these yummy little bundles are good to go onto the grill.

Rub Bacon Bean Bundles

So good!
So, so good.

BBQ Ribs: Cookin’ like a golden girl

by , on
Jul 11, 2013
Mommydo BBQ Ribs recipe

Bbq ribs recipe mommydo

Ok, not quite. But here in Canada, there are a couple of magazines that used to seem like ‘old lady magazines’ to me. Well either I am an old lady or they’ve done some work on catching the mom-with-kids set because they are now my fav’s! One in particular, Chatelaine, set the stage, or the table I suppose, for some delicious eats this weekend. First, we made some ribs – from scratch (well, not the actual meat part) and then we made a magazine recipe/my own imagining warm potato and asparagus salad that was delish. I have mentioned already that my food photography needs some work, but even so, you have to admit these look pretty yummy.

Then we grilled up these lovlies and tossed them in a warm salad dressing from said formerly for Old Birds site.

grilled potato salad mommydo

 

The ribs are in the lastest issue – but here’s the recipe… (confession – I used back ribs)

Memphis-style pork side ribs

Ingredients

  • 2 kg pork side ribs
  • 4 tsp sweet paprika
  • 2 tsp salt
  • 1/2 tsp cayenne pepper

SAUCE

  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 2 tbsp yellow mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 cup packed brown sugar
  • 1 tsp hot sauce

Instructions

  • PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice each rib rack in half.
  • STIR paprika with salt and cayenne in a small bowl. Season with fresh pepper. Rub spice mixture on both sides of ribs. Arrange ribs, meaty-side up, in a shallow roasting pan. Add enough water so that it reaches 1/4 in. up side of pan. Cover tightly with foil. Bake in centre of oven until meat is tender, 70 to 90 min. Transfer ribs to platter, discard liquid.
  • STIR sauce ingredients in a saucepan and set over medium. Gently boil 8 to 10 min.
  • PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting with sauce, until ribs are glazed and heated through, 8 to 10 min. Remove to a cutting board. Slice into 1-rib portions and serve.

No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.

The salad dressing I used comes from Canadian Living’s site. There’s a whole salad here. But, as I just wanted to use some simple grilled potatoes and asparagus, I just used the dressing bit.

  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) wine vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

In small bowl, whisk together olive oil, wine vinegar, Dijon mustard, salt and pepper. Pour over potatoes. Add celery, green pepper and basil. Toss together.

All in all it was a tasty feast – pretty quick aside from the long time the ribs sat in the oven – and with a simple green salad, it was almost healthy too!

Not-Just-Sunday Dinner Roast Chicken

by , on
Jan 14, 2012

Every day is Sunday when there’s roast chicken on the table.

I believe Roast Chicken Dinner is the perfect meal. I used to only make it for Sunday Dinner, but lately it’s be gracing our table on random weeknights. And I’m not crazy. It’s actually one of the easiest meals I make.

I found a great Jamie Oliver recipe and adapted it for my own use. You’ll find his recipe here.

Here’s one tasty bird.

roast chicken recipe

It can be much more complicated with a variety of root veggies and any number of potatoes. But this way is easy. Fast. A great weeknight celebration meal ready in an about an hour. Tonight we’re celebrating TUESDAY!

What do you make for special weeknights?

Why is never take-out day?

by , on
Jan 3, 2012
Why is it never takeout day?

Takeout menu binder more cooking at home

 

I’m not exactly sure when it happened, but my husband and I decided some time ago that we would only have take-out one day a week. The boy is not a restaurant kid. He is wild, unpleasant and unhappy when confined in a booster seat for one second longer than he deems necessary. So for those reasons and, of course, health, saving money, controlling what goes into our meals, blah, blah, blah we cook at home (or reheat) 6 days a week. By we, I mean me.

That’s a lot of cooking.

It means trying new things. Working to avoid a serious case of the food blahs. And getting better at preparing things that will last for more than one meal. Preferably cooked in one pot or slow cooker as often as possible.

In the summer months, the BBQ makes it much easier to throw something together. But in the dark winter months, it’s comfort food all the way. Except for take-out night. Sweet, sweet take out night.

What’s your go-to take-out?

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