Friday, February 15, 2013

We're all Sick and Tired, an easy chicken recipe

This past week has been a whirlwind, there seem to have been a lot of them lately. Those weeks where one thing goes wrong so the rest of the week is spent playing catch up.

Yesterday (when I was supposed to be substitute teaching) I was running all over creation (with my mother in law because The Nerd and I got no sleep) finding a nebulizer and getting medication for yet another upper respiratory infection that turned into croup. This means that in the past 6 months Jellybean has had 8 upper respiratory nasties, and in the past 3 weeks 2 cases of croup. Gross right? I think so too.

So how do you handle these whirlwind times? I don't know about you, but eating good food helps me. Most of the time getting into a sick family rut means taquitos, hot dogs, and any other grab and go food we have available. I totally understand. I have been living on instant Thai noodle soup the last few days. But we need to remember to feed our souls too. For most people, that kind of food takes more that 5 minutes to prepare.

I believe that's why God inspired someone to create crock pots. Let's take the 5-8 free minutes we have while the toddler is on the potty, or maybe a small portion of nap time and make something that actually tastes good. Maybe it even has recognizable protein in it, or vegetables, although that may be stretching it a bit.

We're all sick and tired chicken
You'll Need:
4 large chicken breasts (I like to put them in a ziploc and beat them up a little, but that is optional as this is a crock pot meal.)
1 10oz can Diced Tomatoes
1 large Green Bell Pepper Diced (We have a pampered chef chopper I use for this and the onion, it's like a slap chop.)
1 medium Onion Diced
1 Tbsp Garlic Powder
1 Tbsp Worcestershire Sauce
2 Tbsp Cajun Seasoning (or less if you don't like spicy food)

Cook on low for 6 hours or high for about 3 1/2

Serve with rice or quinoa

Easy and delicious.

Happy eating!

Thursday, February 7, 2013

Celebrating 2 With Chocolate Cake

There are few things in life that can put a big ol' smile on a toddler's face like 40 pounds of cake being brought into the house. Especially when that cake is topped with the Mickey Mouse Clubhouse. That's right, Jellybean turned 2 and we had a party.

In case you haven't guessed yet I love baking. I know that may come as a shock to you, but bear with me. I am a nerd. Huge nerd. I love figuring out the whole formula for a new cake. I use science and math to accomplish this and I enjoy it. I get in my chemical formula zone and evaluate percentages and  just escape the world for a few hours. When you are planning a party those escapes can be so beneficial, this one also yielded chocolate cake. (Can you say major bonus points?)

Buttermilk Dark Chocolate Cake
(Makes Two 9 inch Round Cakes)

You'll Need:
35g Potato Starch
105g Sorghum Flour
140g Coconut Flour
70g Sweet Rice Flour
430g Sugar
110g Cocoa
5g Salt
15g Baking Soda
355ml Buttermilk
35g Ground Flax
2sticks + 6 Tbsp Butter Softened to Room Temperature
15ml Vanilla
4 Eggs
325ml Hot Brewed Coffee

Preheat oven to 350°F

Begin by mixing your potato starch, sorghum flour, coconut flour, sweet rice flour, sugar, cocoa, salt, and baking soda. in a large mixing bowl and mixing them until they are one. I like to do this with a whisk but some people sift it all together.

Combine your ground flax and your cold buttermilk in a bowl and let the flax bloom. I buy Bob's Red Mill ground flax seed and then further grind it for recipes like this. It gives the final product a smoother consistency.

Meanwhile place your butter in a stand mixer with the paddle attachment and beat on medium until it is light and fluffy. Then add eggs, vanilla, and your buttermilk flax mixture and mix fully.

Add 1/4 of your dry ingredients to your wet ingredients and mix on low, after it is fully incorporated repeat with the next 1/4 portion until you have added in all of your dry mix. Let mix on low for a full minute then slowly pour in your hot coffee and mix on medium low for another full minute.

Grease your pans with solid vegetable shortening, the spray grease will not work. Call it a hunch... Then dust fully with cocoa to prevent sticking.

Bake for 50min or until a toothpick comes out clean when poked into the center.

Happy Eating!