Our family absolutely LOVES fresh fruit – the kids can’t get enough of it. We have a fruit bowl on the kitchen counter (bananas, pears, cantaloupe) and usually have a pineapple ripening.
One day my mom came over for a visit, and as we were chatting I grabbed a pineapple to start cutting it. My mom looked wistfully at me and remarked, “I wish I knew how to cut a pineapple.” All these years…and I didn’t realize she didn’t know how to cut a pineapple.
This “How to Cut a Pineapple” video is inspired by my mother. Mom, if you’re reading – go to the library (or better yet, come over) so you can watch the video on a high-speed connection.
This is also for everyone who’s looked longingly at pineapples in a grocery store – and passed them by. Don’t let the pineapple intimidate you!
Have you ever cut a pineapple?
Are you in a dinner rut? Do you find yourself making the same few dishes over and over? It’s OK – it happens to the best of us.
Shake things up with this Cheese and Chicken Kabob recipe: Murg Malai Kabab. I’m here to encourage you – I’ve made it myself, it’s easy, and yes – YOU CAN DO IT!
This meal is WAY out of my kids’ comfort zone – Indian seasonings with spiciness on a bed of raw spinach and cucumbers. But our 5 and 7 year old kids liked it. How on earth did I fool them? I feel like I got away with something.
Maybe they liked it because we watched Vahchef Sanjay Thumma‘s cooking video together and they thought his dance at 08:00 was hysterical. And I reminded them that the Vahchef said “Kids go crazy over this chicken!” A little bit of prep work went a long way.
Here’s the ingredient list for Cheese and Chicken Kabob [Murg Malai Kabab], be sure to scroll down.
Some of my tweaks:
- I turned up the oven to 500 F – super hot.
- I didn’t use meat tenderizer, it was fine without it.
- I used chopped parsley instead of coriander leaves.
- I didn’t make a paste with the chilies and parsley. Instead I chopped up the chilies large enough so I could pick them out for the kids.
- We made a quick ginger garlic paste by mashing together peeled/cut up ginger with peeled garlic. My 5 year-old loved using the mortar and pestle. See VahRehVah – Ginger Garlic Paste. Don’t blink, you might miss it!
- I forgot the corn flour – no biggie, it was fine without it.
Our family weighs in:
- The kids did “go crazy” and loved it!
- My husband gave it a double thumbs up.
- I loved it and am bringing it for lunch tomorrow – a good sign.
Is it time for you and your family to get out of your “dinner comfort zone”? What do you want to try?
The kids and I made Kettle Corn and a video tonight! Check out this super easy recipe for Rachel Ray’s Sweet and Salty Kettle Corn. Only 4 ingredients: Popcorn, vegetable oil, sugar and sea salt.
It’s nice to know what kinds of ingredients are going in your snacks plus I like the simplicity. Don’t mind my realistic kitchen – dishes in the sink and all!
I’ve been sick for a week, so luckily for me I’m in a unique position to talk about the variety of soups I’ve eaten these past few days.
I absolutely love homemade soup. And when it comes to canned soup I’m extremely picky. My kids? They’re picky about soup in the opposite direction. The only kind they’ll touch is canned cartoon-character chicken noodle soup. Someday they’ll outgrow this. I hope.
I didn’t push this hot-button-soup-issue with the kids this week. Mommy didn’t have the strength.
Here are 5 soups I’ve eaten this past week. All noteworthy in their own right. These soups are good for frugal meal (a side of crusty bread, a small wedge of cheese). And they all provide comfort for the sick.
Five Soups for Sickie
Roasted Parsnip and Apple Soup
In Minnesota, apple season is winding down and parsnip season is gearing up, so this is a great seasonal soup for the Upper Midwest. The Apple and Parsnip soup I ate had a nice kick of ginger that gave the soup a medicinal quality. But perhaps I’m stretching sentiment that a bit.
Take a gander at this lovely Roasted Parsnip and Apple Soup from Guilty Kitchen. Now tell me – how could one resist the allure of a parsnip after seeing those beautiful photos?
Chicken Matzo Ball Soup
A Soups For Sickie list would not be complete without Matzo Ball Chicken Soup. Check out this recipe for Real Chicken Soup by Culinary Philosopher. Don’t let the photo of chicken feet in water freak you out.
Amy’s Organic Chunky Tomato Bisque is one of the few canned soups that I love. It has texture – chunky, just like the name says.
When you’re still sick…but you’re on the mend..but you’re not quite ready for full-on solids. Take a look at Alton Brown’s Lentil Soup recipe. Now I’ll have to find “freshly ground Grains of Paradise” for my spice rack.
Split Pea Soup
Another heartier soup for when you feel ready. Give this Vegetarian Split Pea Soup by 101 Cookbooks a try. I have and can vouch for it. Pretty tasty.
What are your favorite soups? Canned or homemade?
This is completely off topic for a cooking blog, but thought you might enjoy. Last Sunday I cut off 8 inches of hair to donate to Pantene Beautiful Lengths – wigs for cancer patients. Be sure to check them out if you’re interested in growing and donating your hair.
I grew my hair for 2 years. It was well worth it. October is Breast Cancer Awareness Month, so think pink and consider donating your hair!
Now I have less hair to pull back and put up when I’m cooking. There’s the connection.
Hope you enjoy my video.
Tonight we carved our pumpkins that we bought from a local pumpkin patch. Our son wanted a smiley face and our daughter wanted a scary face. “It’s Halloween, so it HAS to be scary!”, she insisted. Our son dropped his pumpkin on the kitchen floor (on R.), which created a crack, so we decided his had a “mustache”.
Roasted Pumpkin Seeds
2. Put the seeds on a baking sheet to dry overnight. Use parchment paper underneath if desired. 24 hours of drying time is best. Remove the remaining pulp the next day, when dry.
3. The Next Day: Preheat oven 250 degrees F. Line baking sheet with foil.
4. Coat your dried seeds with melted butter or olive oil. Or maybe a little of *both*.
5. Sprinkle with sea salt. Toss every 15- 20 minutes. Bake for 1 hour until golden brown.