Wednesday, December 11, 2013
Where'd You Go, Bernadette: A Novel
Where'd You Go, Bernadette: A Novel by Maria Semple
This was a fast read, a funny read, an all-around enjoyable read.
Reviews from Amazon:
"Comedy heaven.... This divinely funny, many-faceted novel...leaves convention behind. Instead, it plays to Ms. Semple's strengths as someone who can practice ventriloquism in many voices, skip over the mundane and utterly refute the notion that mixed-media fiction is bloggy, slack or lazy.... The tightly constructed WHERE'D YOU GO, BERNADETTE is written in many formats-e-mails, letters, F.B.I. documents, correspondence with a psychiatrist and even an emergency-room bill for a run-in between Bernadette and Audrey. Yet these pieces are strung together so wittily that Ms. Semple's storytelling is always front and center, in sharp focus. You could stop and pay attention to how apt each new format is, how rarely she repeats herself and how imaginatively she unveils every bit of information. But you would have to stop laughing first." (Janet Maslin, The New York Times)
You don't have to know Seattle to get Maria Semple's broadly satirical novel.... Underlying the nontraditional narrative are insights into the cost of thwarted creativity and the power of mother-daughter bonds, although a reader may be having too much fun to notice." (O, The Oprah Magazine)
"Delightfully droll.... Semple...cuts a wry slice of a life-one that's populated by private school helicopter parents, obsessively eco-conscious neighbors, and green-juice swilling, TED-talking husbands-and one that's sharp enough to make us feel slightly relieved about not having to live anywhere quite so bucolic." (Megan O'Grady, Vogue)
"The characters in Where'd You Go, Bernadette may be in real emotional pain, but Semple has the wit and perspective and imagination to make their story hilarious. I tore through this book with heedless pleasure."
(Jonathan Franzen, author of Freedom)
"There's a lot to like in Semple's charming novel, including the vivacious humor and the lesson that when creative forces like Bernadette stop creating, they become 'a menace to society.' Even more appealing is the mutually adoring mother-daughter relationship at its warm heart." (Heller McAlpin, NPR)
"In her second novel...Semple pieces together a modern-day comic caper full of heart and ingenuity....a compelling composite of a woman's life-and the way she's viewed by the many people who share it. As expected from a writer who has written episodes of Arrested Development, the nuances of mundane interactions are brilliantly captured, and the overarching mystery deepens with each page, until the thoroughly satisfying dénouement." (Publisher's Weekly (Starred Review))
"A comedic delight..." (Family Circle)
"Agoraphobia and Antarctica are among the elements in Maria Semple's terrific novel." (Parade)
"Semple's affecting characters, not-necessarily-nice humor and surprising plot twists make this novel an enchanting ride." (Carolyn Kellogg, Los Angeles Times)
"Warm, dark, sad, funny-and a little bit screwball.... This is an inventive and very funny novel that gets bonus points for transcending form." (Susan Coll, The Washington Post)
"[A] cracklingly smart family dramedy.... [I was] stunned and transported by this extraordinarily powerful and intelligent novel." (Lev Grossman, Time)
"Brilliant, hilarious, endlessly inventive, and compulsively readable, WHERE'D YOU GO, BERNADETTE grabs you by the collar and never lets go. Semple is not only a masterful juggler, and an astute social critic, she is a magician!" (Jonathan Evison, author of West of Here)
"A funny, quirky and wildly entertaining read." (Ladies' Home Journal)
"WHERE'D YOU GO, BERNADETTE is a pure pleasure.... Semple's light touch and glittering prose keep things aloft." (Kate Tuttle, The Boston Globe)
"Full of endearing moments and sublime satire, WHERE'D YOU GO, BERNADETTE is 'divinely funny' literature." (The Week)
"It was only a matter of time before Maria Semple turned her hilariously wicked, razor-sharp, acid-etched humor loose on Seattle, and set her impeccable laser sights on the heart of Microsoft. At times a tears-to-your-eyes laugher that skewers my own home town (and quite possibly my own mother), WHERE'D YOU GO, BERNADETTE is also a compassionate look at family dysfunction, the paralysis of genius, and good old-fashioned parental love. Cleverly constructed and brilliantly executed, Semple has driven this one home with great authority, and has proven, once again, that she ranks among contemporary literature's finest satirists." (Garth Stein, author of The Art of Racing in the Rain)
"Find your patron saint of fed-up-ed-ness in our fave summer read, WHERE'D YOU GO, BERNADETTE.... You'll laugh your pants off, and love the takeaway-that a life gone off the rails can propel you in a bright new direction." (Redbook)
"If you read only one book this summer about an agoraphobic mother and her broken promise to take her daughter Bee on a trip to Antarctica, make it this one.... Semple writes like an oversized plume, finding all your tickle spots with ease." (Holley Simmons, Washington Post Express)
"A smart, caperish, very contemporary novel about marriage, mores and family life by an observer who knows the cultural landscape." (Jeffrey Ann Goudie, The Kansas City Star)
"Achingly funny and perfectly timed....Semple has a big heart, and possess that rare ability to skewer, dissect and empathize with her targets, all at the same time....Read BERNADETTE, laugh loud and long, then take a good look in the mirror." (Mary Ann Gwinn, Seattle Times)
"A delightfully funny book, that constantly catches one by surprise, WHERE'D YOU GO, BERNADETTE combines a shrewdly observed portrait of Seattle-life with, of all things, a mysterious disappearance in Antarctica. A pleasure." (Matthew Kneale, author of When We Were Romans)
"If you're not taking a vacation this summer, a dive into Semple's comedic melting pot of family dysfunction, hyperactive parenting, and mental unraveling offers a hilarious escape. You'll find yourself rooting for the runaway parent in a narrative that is dark, funny, and completely human." (Tanya Jensen, Los Angeles Confidential)
"Sharp and funny, a literary page turner..." (Susannah Cahalan, New York Post)
"Semple...has the feel for family strife of a born literary novelist, but she retains the comedic sensibility of a screen writer; which is to say that the book is actually laugh-out-loud funny, rather than "humorous." And don't let the hilarity of the first third of the book fool you into thinking that this is a light farce; by the last page, Semple, in addition to skewering helicopter-parents with satire so deft that it could pass for truth, touches on religion, class, and what we owe to those we love." (Nicholas Mancusi, The Daily Beast)
"An uproarious comedy of manners." (Mark Haddon, People)
"This brilliant satire (think Portlandia, set in Seattle) is inventive and wickedly funny." (Whole Living)
"With a sure feel for the screwball and the slapstick, Maria Semple deliciously sends up the privileged, overachieving, PC world of Emerald City. WHERE'D YOU GO, BERNADETTE is a crazy quilt of an epistolary novel, utterly contemporary yet pleasingly old-fashioned, and always light and witty." (Stewart O'Nan, author of The Odds)
"Semple's snappy writing and spot-on humor make this one of the funniest beach reads of the summer." (Meganne Fabrega, Minneapolis Star Tribune)
"[A] high-energy, often hilarious epistolary novel." (Brangien Davis, Seattle Magazine)
"A smart, intelligent, nuanced tale whose characters will stick with you long after you finish the last page." (Karen M. Thomas, The Dallas Morning News)
"Jonathan Franzen endorsed it...and we weren't aware that he liked anything, so we felt inclined to pick it up. We now see why he enjoyed it so much." (Zoë Triska, Huffington Post)
"Semple is the novelist of the moment-a Ben Fountain for the latte set....outrageously funny and deceptively deep, [BERNADETTE] is a rewarding read." (Tucker Shaw, The Denver Post)
"With its big heart set on acceptance, BERNADETTE feels something like coming home." (Paul Constant, The Stranger)
"A shrewd yet compassionate portrait of family dysfunction and the volatility of genius in laugh-out-loud, irresistibly high-spirited prose.... WHERE'D YOU GO, BERNADETTE takes readers on an original and movingly imaginative adventure." (Catherine Straut, Elle)
"Semple's ear for satirizing this world is sharp and scathingly funny; she could probably turn her novel into a stand-up act." (Stewart Oksenhorn, The Aspen Times)
"Semple, once a writer for Arrested Development, picks apart the mundane interactions of everyday life with a hilarious hand, and you're sure to be as swept up in this witty, inventive mystery as we were." (Emily Temple,Flavorpill)
"WHERE'D YOU GO, BERNADETTE is fresh and funny and accomplished, but the best thing about it was that I never had any idea what was going to happen next. It was a wild ride..." (Kate Atkinson, author of Case Historiesand Started Early, Took My Dog)
"Maria Semple dissects the gory complexities of familial dysfunction with a deft and tender hand. WHERE'D YOU GO, BERNADETTE is a triumph of social observation and black comedy by a skillful chronicler of moneyed malaise." (Patrick deWitt, author of The Sisters Brothers)
"[An] engrossing and whip-smart modern epistolary novel..." (Stephan Lee, Entertainment Weekly)
"Semple paints each character with depth and tenderness while keeping the tone upbeat; no easy feat for a novel about a mother who pulls a disappearing act." (Korina Lopez, USA Today)
"[A] romp of a novel.... Semple...nail[s] Seattle's idiosyncrasies in wickedly funny send-ups." (Barbara Lloyd McMichael, The Bellingham Herald)
"Utterly delightful....Semple used to write for the revered cult hit Arrested Development, and she brings plenty of squirming comedy to the novel, which manages to be that rare good read that actually makes you feel good at the end. Her send-up of Seattle is hilarious, with its Victims Against Victimhood support groups, moms offering organic gardeners swiss chard in lieu of payment, and teachers who are so PC that fourth graders are expected to seriously debate the pros and cons of the Chinese occupation of Tibet. But the heart of the book belongs to Bee, who, as an admissions counselor puts it, tests off the charts for grit and poise; and her mother, who, for all her neuroses, did a bang-up job of turning out one terrific kid." (Yvonne Zipp, Christian Science Monitor)
"A quirky novel, laugh-out-loud funny in parts, filled with erudite cultural commentary, and teeming with life's predictable messiness, as well as its limitless potential for unexpected joy." (Kathryn Justice Leache, The Commercial Appeal)
"A touching and hilarious portrait of the anxiety producing, high powered Seattle lifestyle of a somewhat eccentric family of three (and their dog Ice Cream).... This is a great read, well written and populated by characters you care about deeply." (Ruth Freeman, The Norwalk Citizen)
"Stands to become a cult favorite.... Like Jane Austen-who set the gold standard for social satire-Semple's most ridiculous characters are convinced that they're the normal ones, and it's wonderful fun to watch as they behave abominably, believing themselves blameless.... Semple has a keen ear for the nuances of different voices, and it's a joy to get to know these people.... Bernadette is...marvelous. Her rants read like the best comedy routines.... It's the rare book that actually deserves the term "laugh-out-loud funny," but I found myself reading passages from almost every page to anyone who would listen, even as I could barely articulate the words through my own laughter." (Malena Watrous, San Francisco Chronicle)
"Intertwined with the funny stuff is the heartfelt story of a personal crisis of a creative talent who's slipped off the rails... Bernadette's journey is fresh, funny, and thought provoking." (Anne Payne, The Florida Times-Union)
"Comic lines and...fast-paced events." (Nan Willard Cappo, The Pittsburgh Post-Gazette)
"I don't even know where to begin with how fantastic it is.... I ate up the Microsoft-obsessed setting and the fabulous, mad-but-not-really Bernadette. Go, get it, thank me later." (Megan Angelo, Glamour.com)
"If wacky, anxiety-prone geniuses are some of your favorite people, then pick up Maria Semple's WHERE'D YOU GO, BERNADETTE to add Bernadette Fox and her family to your list of hilarious companions. Bernadette and company don't mind cursing, so if you do, please be warned. But if not, then you've got a stamped passport to Semple's expertly crafted and rollicking, laugh-till-you-cry adventure that will have you tearing through the pages to find out if Bernadette is gone for good." (Dawn Andrus Paine, Daily Herald (Utah))
"Well-plotted and masterfully satirical.... WHERE'D YOU GO, BERNADETTE is really, really funny, and not in the usual way that suggests the author is trying to be funny to cover up their deficiencies in plot or styling. As it turns out, Maria Semple is both a good writer and a funny writer, but she prefers to be the latter." (Janet Potter, The Millions)
"Sublime..." (Frank Bruni, on his blog for The New York Times)
"With only her second book, TV writer-turned novelist Maria Semple has won rave reviews with a withering, but ultimately affectionate satire of Seattle's privileged set." (Chris Michaud, Reuters)
"If Gillian Flynn's Gone Girl represented the dark heart of the summer literature, Maria Semple's...BERNADETTE embodies the sunnier, funnier side.... Semple has a flair for satire and screwball jinks, and she has produced a great gift to avid readers: a book that you never want to finish reading." (Connie Ogle, The Miami Herald)
"An epistolary novel for the twenty-first century.... Paced like a beach read, BERNADETTE has a scathing wit and a casual storytelling style that pulls the reader in and forces her to listen." (Capital Times' blog)
"One of the funniest stories you can read this year." (Donna Liquori, The Albany Times Union)
"A powerful mosaic of mental illness, artistic temperament, and family melodrama.... Semple's background in television and comedy... provide[s] the foundation for this subversively funny novel and its all-too-rare blend of humor and heart.... In a time when everything is a version of something else, how extraordinary-and exciting-to read a novel that subverts conventions to create an experience that feels so fresh." (Jeremy Medina, The L Magazine)
"This book is hysterical, kind of wacky, and utterly original." (Entertainment Weekly's "The Bullseye")
"One of the big burst-of-oxygen books this year.... clever and inventive but also genuine and heartfelt." (Gillian Flynn for The New York Times' "Inside the List")
"Semple's epistolary novel satirizes Seattle, Microsoft, helicopter parents, the elite, and the overeducated-while revealing truths about family, genius, ambition, and resilience." (Gillian Flynn, GQ)
[A] clever story of family dysfunction." (Dailycandy)
"Marketed as a beach read, give this to your soccer moms who have come to the realization that maybe they aren't 'all that.' With a Tiffany-blue cover, it's wrapped perfectly!" (Michelle Will, The Kitsap Sun)
"A quirky comic masterpiece...about an irresistibly precocious teen and her awesomely agoraphobic mom.... BERNADETTE is an ingenious, enjoyable, continually surprising farce." (David Hiltbrand, The Philadelphia Inquirer)
"In appearance, this may be the perfect beach read to go with your retro bikini. Inside the cover, Semple's novel is funny, suspenseful, multi-faceted, multi-media, and sad, too - spot-on social commentary..." (Jen Doll, The Atlantic Wire)
"Unputdownable!" (Sumana Ghosh-Witherspoon, Parents.com)
"A hilarious, nasty, heartfelt satire about parenting, privilege, genius, resilience and life in Seattle." (Gillian Flynn on Today)
"It's the first epistolary novel I've ever loved, and sharp as hell." (Emma Straub for Salon)
"Few novels will make you laugh aloud the way Semple's satiric take on a disintegrating Seattle family does." (The Charlotte Observer)
"Stunningly astute.... Beyond its ethnographic value as a snapshot of the underlying hypocrisies of the way the top five percent lives now, WYGB delivers at least one knowing chuckle per page in an innovative structure worthy of its own TED Talk." (Christina Spines, Word & Film)
"This funny and heartfelt novel has it all: love, mystery, infidelity, and humor. The complications of human life are on full display and examined with absurdity." (Laura Anderson, BLOGCRITICS.ORG)
"Tart [and] searingly funny." (Jessica Grose, Fast Company)
"Clever, witty and laugh-out-loud funny. And that's a rare and wonderful thing." (The Minneapolis Star Tribune)
"The romp that ensues throughout Semple's sophomore novel is cleverly crafted, and allows the reader to develop strong ties to the author's masterfully drawn...[and] quirky characters." (Shelly Walston, The Wichita Eagle)
"Delicious, funny, irreverent, [and] smart..." (Minnesota Reads)
"Really, really funny.... A novel of refuge if you find yourself, like Bernadette, bogged down by the peskiness of privilege." (Stacey Pavlick, Spectrum Culture)
"Fast-paced and compulsively readable...and beneath its nimble storytelling is a resonant exploration of a mother and daughter's unbreakable bond." (Elliott Holt, The Morning News Tournament of Books)
"Maria Semple brings her A game." (Chicago Now)
"A lovely story of a creative lull." (Jessa Crispin, Architect Magazine)
"Seriously funny and clever." (In Touch Weekly)
"Wildly creative." (Jennifer Haupt, Psychology Today)
"A tremendously entertaining work of social satire combined with a mystery that kept me wondering what would happen next right up to the end." (Boing Boing)
"[A] dazzling satire.... One of 2012's most hilarious books." (The Brooklyn Eagle)
"A truly inventive mother-daughter story full of offbeat characters, clever humor and drama both intrapersonal and interpersonal." (Laura Pearson, Time Out Chicago)
"Smart [and] entertaining." (Ihsan Taylor, New York Times Book Review)
"To say this book is quirky would be something of an understatement. It is also very funny, snarky, smart, occasionally confusing, and cleverly constructed." (Aspen Daily News)
Monday, December 9, 2013
Penne with Pancetta and Spinach
Penne with Pancetta and Spinach
Serves 8-10. I usually cut this one in half.
We loved this. Will be making it again for sure!
Slightly adapted from: Cooking Light
8 oz. French bread
6 oz. chopped pancetta
3/4 cup chopped onion
2 t. minced garlic
1/3 cup all-purpose flour
3-3/4 cups 1% milk
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup grated fresh Parmigiano-Reggiano cheese
1-1/4 t. salt
1/2 t. black pepper
8 oz. hot cooked penne (about a 1-lb. box, uncooked)
1/4 cup butter, melted
Preheat oven to 425 degrees.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
- Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
- Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
- Bake at 425° for 6 minutes or until crumbs are lightly browned.
Friday, December 6, 2013
Oatmeal Peanut Butter and Chocolate Chip Bars
Oatmeal Peanut Butter and Chocolate Chip Bars
Serves 24.
Just delicious.
Adapted from: Kroger brand Old Fashioned oats container
1 c. butter (2 sticks)
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 t. salt
1 t. baking soda
2 c. flour
3 c. old fashioned oats
1 bag peanut butter and chocolate chips
Preheat oven to 375 degrees.
Cream butter and sugars. Beat in eggs and vanilla. Mix in dry ingredients (salt, baking soda, and flour). Stir in oats and chips.
Pour into a greased 9x13 pan. Bake for 20-24 minutes or until just starting to set in the middle and turn golden brown.
Thursday, December 5, 2013
Smoothie Muffins
Smoothie Muffins
Makes about 16 muffins.
I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar
3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.
Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!
Makes about 16 muffins.
I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar
3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.
Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!
Wednesday, November 27, 2013
Autumn Baby Sprinkle
Autumn Baby Sprinkle
Guests: 14
Appetizer:
Brie En Croute
Dinner:
Winter Squash Soup
Cream of Chicken and Wild Rice
Salad
Homemade bread & butter
Dessert:
Cut-Out Cookies -- recipe made 22 flowers -- with buttercream frosting
Powdered Sugar Donuts
Drinks:
Red Wine
White Wine
Water with lemon
Hot cocoa -- spiked or virgin -- with marshmallows
Favors:
Lindt truffles
Guests: 14
Appetizer:
Brie En Croute
Dinner:
Winter Squash Soup
Cream of Chicken and Wild Rice
Salad
Homemade bread & butter
Dessert:
Cut-Out Cookies -- recipe made 22 flowers -- with buttercream frosting
Powdered Sugar Donuts
Drinks:
Red Wine
White Wine
Water with lemon
Hot cocoa -- spiked or virgin -- with marshmallows
Favors:
Lindt truffles
Wednesday, November 13, 2013
Winter Squash Soup
Winter Squash Soup
Serves 8.
I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996
Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar
Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage
Soup:
Melt butter in large pot over medium heat. Add onions and garlic and saute until tender, about 10 minutes. Add broth, all squash and herbs and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in blender (or use an immersion blender). Return soup to the same pot (if pureed in blender). Stir in cream, sugar; bring to a simmer. Season with salt and pepper. Can be made 1 day ahead. Chill. Rewarm over heat.
Croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, butter side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper. Ladle soup into bowls. Top each with croutons and serve.
Saturday, November 9, 2013
Copy-Cat Panera Cream of Chicken and Wild Rice Soup
Copy-Cat Panera Cream of Chicken and Wild Rice Soup
Serves 8.
Super creamy. Super delicious. This soup really does taste a lot like Panera's. It's fantastic!
Source: Food
6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups
Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
Friday, November 8, 2013
Cinnamon Baked French Toast
Cinnamon Baked French Toast
Serves 8.
Decadently delicious. Make this lighter by using Egg Beaters in place of the eggs. Still won't be health food, but it will help lessen the blow a little bit without sacrificing much taste.
Adapted from: Lovin' From the Oven
2 loaves stale bread
1/2 to 3/4 cup sugar
12 large eggs
3 cups milk
3/4 cup heavy whipping cream
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cubed
Grease a deep 9x13 pan. If your 9x13 is on the shallower end, you may also need a 8x8 square pan.
Tear the bread into chunks and place them into the greased pan. Sprinkle evenly with sugar.
Mix together the eggs, milk, cream, and vanilla. Pour the mixture evenly over the bread and sugar. Cover and refrigerate overnight.
In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
Preheat the oven to 350 degrees.
Take french toast pan and sprinkle crumb mixture on top. Bake for 60-70 minutes. Serve with maple syrup.
Wednesday, November 6, 2013
Creamy Chicken and Wild Rice Soup #1
Creamy Chicken and Wild Rice Soup #1
Serves 6-8.
A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks
2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water
For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream
Place everything but the cream base ingredients into the crockpot. Cook on low for 7-8 hours.
Shred chicken.
In a saucepan, melt the butter and then whisk in the cornstarch. Add the milk and heavy cream and bring to a simmer, whisking occasionally.
Add the milk mixture to the soup and mix well. Serve.
Monday, November 4, 2013
Whole Wheat Pumpkin Pancakes
Whole Wheat Pumpkin Pancakes
Makes about 16 pancakes.
Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them. I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes
1 1/2 cups whole wheat flour
- 1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin
Preheat griddle or pan to 350 degrees.
In large bowl, blend pumpkin, egg, and milk with electric mixer.
Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)
Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.
Flip cakes after about 1 minute. Then cook another minute on other side.
In large bowl, blend pumpkin, egg, and milk with electric mixer.
Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)
Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.
Flip cakes after about 1 minute. Then cook another minute on other side.
Monday, October 28, 2013
Crash Hot Sweet Potatoes
Crash Hot Sweet Potatoes
Serves 4.
One of the best sides I've had in a while.
Source: The Creekside Cook
Ingredients
- 1 & ½ tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon New Mexico chili powder
- ½ teaspoon smoked sweet paprika
- ¼ teaspoon onion powder
- ¼ teaspoon chipotle chili powder
- ⅛ teaspoon granulated garlic
- 10 coarse grinds of black pepper
- 2 medium to large sweet potatoes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
- Oil a large baking sheet, or cover with parchment paper.
- In a small bowl, mix together all of the dry spices, and set aside
- Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
- When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
- Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
- Start the oven preheating to 400º
- Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
- Mix the butter and oil together.
- Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
- Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
- Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
- Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
- Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
- Serve immediately.
Friday, October 25, 2013
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Makes about 4 dozen.
Oh so fluffy, and perfectly pumpkiny. Welcome, fall cookie.
Source: Sweet Pea's Kitchen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
Wednesday, October 23, 2013
Apple Oatmeal Muffins
Apple Oatmeal Muffins
Makes 12 muffins.
These are delicious for kids and adults alike! Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie
Ingredients
- 1 egg
- ⅓ cup low fat buttermilk
- ¼ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp Kosher salt
- 1 cup light brown sugar
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 1 cup old fashioned oats
- 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)
Instructions
- Preheat oven to 350 degrees.
- Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
- Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
- Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
- Place in oven to bake for 20 minutes. Remove and cool.
Monday, October 21, 2013
Gina's Salad
Gina's Salad
An extremely delicious salad.
Source: my friend, Gina
salad:
herb blend greens
1 endive, quartered and sliced thinly
1 apple (matchsticks)
dates (small chop)
goat cheese
dressing:
2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Tbsp. honey or agave (I used agave)
2 tsp. dijon mustard
1/2 shallot, finely minced
1/3 cup olive oil
Top greens with endive, apple, dates, and goat cheese. Mix together dressing and pour atop greens. Toss and serve.
Friday, October 18, 2013
Cookies 'n Cream Cake Batter Cookies
Cookies 'n Cream Cake Batter Cookies
Makes about 3 dozen.
When you have a few great things, it just makes sense to combine them, right?
Inspired by these recipes: The Domestic Rebel and Chef in Training
1-1/2 sticks butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz.) package instant vanilla pudding mix
3/4 cup Funfetti cake mix
2 eggs
1 t. vanilla
1 t. baking soda
2-1/4 cups flour
1/2 t. salt
3/4 cup white chocolate chips
1/2 cup crushed Oreo cookies
Additional sprinkles, if desired
Preheat oven to 350 degrees.
Stir together flour, salt, and baking soda and set aside.
In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth.
Slowly add flour mixture until fully incorporated. Stir in white chocolate chips and crushed Oreos, and additional sprinkles (if using).
Bake for 8-10 minutes. Cool on a wire rack.
Easy Crockpot Applesauce
Easy Crockpot Applesauce
An easy, delicious applesauce.
Slightly adapted from: One Organic Mama
15 apples of your choice
2 cups water (approximately)
3 t. cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
***I added 1/4 cup brown sugar to sweeten it up a bit
Cut and core apples. I cut them in half, in half again, and then cored them. Go ahead and leave the skins on, because it is waaayyy easier, they add nutrition, and you won't be able to taste them in the end.
Cover the bottom of your crock pot with about 1/2-1" of water, add apples and spices (and sugar if using), and mix up. Cook on high for about 4 hours.
Once your apples are soft, use your immersion blender to puree. Let cool and serve, store, or can.
Wednesday, October 16, 2013
Skinny Pumpkin Spice Latte
Skinny Pumpkin Spice Latte
Makes 1 latte.
Save yourself loads of money and make this at home!
Slightly adapted from: Foods for the Soul
1 c skim milk
1 tbsp pumpkin butter
1 + ½ tbsp sugar-free vanilla syrup (OR 2 packets Splenda + 1 tsp vanilla extract)
tiny pinch ground cinnamon
tiny pinch ground nutmeg
tiny pinch ground ginger
2 shots hot espresso OR 6 oz hot strong coffee
In a small pot, combine the milk and pumpkin puree (and Splenda, if using). Heat over medium-low heat, stirring occasionally, until the milk begins to simmer. Whisk vigorously until frothy. Turn heat down to low, and add in the vanilla syrup (or vanilla extract), cinnamon, nutmeg, and ginger. Whisk until fully incorporated.
Pour the espresso of coffee into a mug, and pour the milk mixture on top. Sip and enjoy!
In a small pot, combine the milk and pumpkin puree (and Splenda, if using). Heat over medium-low heat, stirring occasionally, until the milk begins to simmer. Whisk vigorously until frothy. Turn heat down to low, and add in the vanilla syrup (or vanilla extract), cinnamon, nutmeg, and ginger. Whisk until fully incorporated.
Pour the espresso of coffee into a mug, and pour the milk mixture on top. Sip and enjoy!
Monday, October 14, 2013
Caramel Apple Streusel Pie
Caramel Apple Streusel Pie
Makes 1 pie; Serves 8-10
Probably the best apple pie I've ever made. Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything
Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour
Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice
Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping
Streusel Topping:
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 tablespoon superfine sugar
1 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
2 1/2 tablespoons unsalted butter, melted
1/8 teaspoon pure vanilla extract
For pie crust:
Heat butter in a saucepan until melted. Add sugar and mix until sugar dissolves. Remove from heat.
Stir in flour until fully combined. Pat into pie pan.
For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.
For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan. Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring. Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine.
To this delicious caramel sauce, add in your apple mixture and stir to combine. Pour apple filling into pie crust.
For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.
Top pie with streusel topping. Cover loosely with foil. Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes. Cool and enjoy.
Friday, October 11, 2013
Seven Layer Bars with Pumpkin
Seven Layer Bars with Pumpkin
Serves 16-24, depending on how you cut them.
This recipe is as delicious as the original, but the pumpkin layer makes it perfectly autumnal.
Slightly adapted from: Vanilla Sugar
Pumpkin layer:
1 egg
8 ounces of plain pumpkin puree
½ ts pure vanilla extract
a few dashes of cinnamon
a few dashes of pumpkin pie spice
1 ½ - 2 cups crushed graham crackers (depending on how thick you like the crust)
12 tbsp. unsalted butter
¾ cup chopped pecans (or walnuts, I omitted the nuts entirely)
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips (I didn't have these, so I chopped up caramels to use instead)
¾ cup sweetened flaked coconut, toasted (optional to toast, I did not)
1 (14-oz.) can sweetened condensed milk
Preheat the oven to 350° F.
Heavily spray with nonstick or line a 9 or 10-inch cake pan with parchment paper or aluminum foil. If using parchment or aluminum make sure to spray that too with nonstick cooking spray.
Melt the butter over medium heat; add in the graham crumbs, and mix well.
Using your fingers or a spatula spread crumbs into pan, making sure to get all the edges. If you want to prebake this for 10 minutes to help it get crisp then go ahead.
In a small bowl mix the pumpkin puree with the egg; add in the vanilla extract and as much spice as you want. I did about 4 shakes of cinnamon and 2 shakes of pumpkin spice. Then place a layer of the pumpkin mixture on top of the graham. Do not spread the pumpkin mixture to the edges —you don’t want it to seep out.
Then add the layer of pecans, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut. Next pour the condensed milk evenly over the entire dish.
Bake until the top is golden brown and mixture is set in the middle (no jiggly), about 25-28 minutes.
Cool on a wire rack for a couple hours. I then put mine in the fridge to help it firm up to make the slicing much easier. Remove the bars from the pan. Then using a very sharp knife, cut into bars. If the slicing is sticky, it helps to wet the knife with warm water.
Monday, September 30, 2013
Spinach Salad with Apples, Dates, & Goat Cheese
Spinach Salad with Apples, Dates, & Goat Cheese
Serves 6.
This salad is super easy to throw together and tastes amazing. The only prep needed is some chopping. The delicious store-bought dressing makes it a breeze.
Large box of fresh spinach
Container crumbled goat cheese.
2 Granny Smith apples, chopped
6 large dates, chopped
Marzetti Simply Dressed balsamic dressing
Fill salad bowls with spinach. Top with crumbled goat cheese, apples, and dates. Serve with balsamic dressing.
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