Sun Dried Tomato and Spinach Risotto

Happy Mama comes out when I'm cooking with wine.  As Julia Child said, "I enjoy cooking with wine, sometimes I even put it in the food I am cooking."

Sun Dried Tomato and Spinach Risotto
((Printable Version))

Ingredients:
4 cups low sodium vegetable stock
1 tablespoon extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
1 cup white wine
3/4 cup sun dried tomatoes, finely chopped
1/3 cup freshly grated parmesan cheese
1 cup baby spinach, shredded
2 tablespoons butter
1 tablespoon chopped fresh basil (optional)
salt and pepper to taste

Directions:
1. Bring the broth to a low simmer while you prepare the risotto.

2. In a large pot, heat the olive oil and cook the onion for 5-10 minutes or until they begin to look translucent.  Add the garlic and rice and cook for about 1 minute.

3.  Add the white wine and stir until absorbed, (about 5 minutes or less.) When the wine is absorbed, add 1/2 cup broth, stirring until the liquid is absorbed.  Repeat with another 1/2 cup of broth.

4.  Continue repeating this process for about 20 minutes or until the mixture is creamy and the rice is chewy yet firm.

5.  Off heat, stir in the butter, spinach, the optional basil, tomatoes and parmesan.  Season with salt and pepper to taste.

Blogging Baby Steps and Awards

It's been 3 months since 'A Little Bit Crunchy' was born.  I still feel new to this whole world of blogging but my baby steps are becoming a little more steady each day.

Recently I have received two blogging awards.  Being new to this world of blogging I really have no idea what a blogging award is.  But one thing I do know, it was given with love from fellow bloggers and I am honored and touched.

A big thank you to Mateja, a fantastic cook at Indulging Life, for the 'Most Deserved Award'....

And another big thanks to the very talented Young Adventures for the 'Stylish Blogger Award'...

Check out the fantastic sites of these fellow bloggers!

Now with this latest blog award I believe I'm suppose to tell 7 things about myself that you might not know.  Since I covered a lot in my 'about me' it was a challenge to come up with 7 more.  So here are a few very random things that came off the top of my head.....

1. I am one of the 2% of the population that is a natural blonde.

2. Each of my children are a miracle that I treasure.  Giving birth naturally was one of the most exhilarating and primal experiences of my life.

3. I will forever be grateful to the doctors who saved my vision a few years ago.  The fact that I can use that eye to see through the lens of a camera to photograph this amazing world God created is not something I will ever take for granted.

(photograph taken by my then 4 year old daughter)

4. My husband was a tattoo artist when I met him in college. He is one of the most amazing, talented, and creative people I know.  I thank God for the day our paths crossed in the art department at school all those years ago.  Our children our blessed to call him 'daddy'.

5. I was a painfully shy child but gradually came out of my shell.  Some of my friends would probably even consider me, at times, loud and obnoxious.  ;)  I still deal with insecurities and stage fright.  Shaky hands while trying to play piano in front of a large crowd still proves to be a challenge.

6. Peaches, cream cheese, margarine, and anything from the ocean makes me gag.  Seriously, you don't know what seeing this picture on my blog is doing to me right now.

7. Despite all my vegetarian cooking: I Love Meat.  For many reasons, Daddy D and I went on a reduced meat diet.  Gradually, our bodies began thanking us for the plant based diet and we decided to run with it.

Thank you again for your faithful following and comments!

~Mama J

The Last Good Night Moon

I remember hearing an author on the radio say something like, "You never know when will be the last time you get to read your children Good Night Moon."  The flood gates opened and I was reduced to tears while trying to make a left turn in a busy intersection.

At the time of hearing this, I was only on child #1.  But knowing that day would come was more than I could imagine.  Good Night Moon was my favorite childhood book and the same book was read to each of my children before they went to bed.  (At least until they could speak and say NO MORE Good Night Moon!)

My youngest is in the early stages of reading.  The older two have been there- done that.  As much as I longed to have independent readers, my youngest came up to me the other night and said the seven little words that melt my heart,

"Mommy, will you read me a book?"

Upon shaking my head yes, she ran off and returned with an armful.  Every book she chose, she knew were one of my favorites.

And on the top of the pile was....

Though we still have family book time where I'll read out loud to everyone.....

.... knowing that the days of The Cat in the Hat and Go Dog Go! are coming to an end saddens me.  I am cherishing every moment of my little girl curled in my lap listening to books.

I hope I'll get a few more chances to hear the words....

"Mommy, will you read me a book?"

That time will not be taken for granted.

Guacamole Chickpea Tacos

As I shared the other day, my love for avocados is growing everyday.  When I saw a blog post from Young Adventures making Rick Bayless' guacamole- I knew I had to give it a try.

It was good.

It was very good.

Okay, I couldn't stop eating it- it was so good.

So for dinner this week we tossed the guacamole with some chickpeas and served it on homemade corn tortillas with shredded spinach and colby jack cheese.

Oh yes... Amazing.

You can find my recipe for Guacamole here.

Overcoming 90's Brainwashing (Pea & Avocado Pesto over Penne)

In the 90's my mother got swept up into the whole "low fat" craze.

SnackWells cookies were in.... fat was out.... no matter where the source of fat came from. Cheese, nuts, olive oil, and avocados were a HUGE 'no-no'.

Having wised up and overcoming the 'brain washing' of the 90's, I now put nuts and olive oil on everything, and I love my cheese (though sparingly.)

My final frontier?  The avocado.

With a little help from my friends..... and my first taste of some totally amazing guacamole- I am making progress.

This recipe, featuring avocado, was a huge hit with the family (even for my non-avocado eating husband.)

Pea & Avocado Pesto over Penne:
((Printable Version))
1/2 cup toasted walnuts (or pine nuts) with additional for sprinkling later
2 cups peas
1 avocado
2-3 cups baby spinach, roughly chopped
2 cloves garlic, minced
lemon juice

Remaining ingredients:
1 box whole grain penne
about a 1/2 pound green beans, trimmed
2 cups beans, cooked (I used cannellini beans)
1-2 shallots, thinly sliced
2 plum tomatoes, diced
extra virgin olive oil
salt and pepper to taste

Bring 3 cups of water to a boil and cook the peas for 1 to 3 minutes until just tender.  Dain and set aside.  Roughly chop the nuts.

In a bowl, mash the avocado with the cooled peas, and garlic.  Give a good squeeze of lemon.  (Don't over mash.)  Stir in the chopped spinach and nuts.  Set aside.

While pasta is cooking, steam the green beans for 3-4 minutes until just tender.

Heat a few tablespoons of olive oil and cook the shallots until they are lightly browned.  Add the green beans, cannellini beans, and diced tomato and toss for 1-2 minutes over medium heat.  Add the pasta and and stir in the pesto.

Top with parmesan cheese and additional walnuts.

Adapted from Veggienum.num.

Leek Soup with Dill Oil

Leek Soup with Dill Oil
((Printable Version))

Ingredients:
1 small bunch of fresh dill
9 tablespoons extra virgin olive oil
3 1/2 pounds leeks
6 tablespoons unsalted butter
Sea salt to taste
2 large red potatoes, chopped
3 cloves garlic, sliced
6 cups vegetable broth
Chopped almonds and parmesan cheese for topping

Directions:
1. In a blender or food processor, blend the olive oil and dill. Set aside.

2. Cut the dark green ends off the leeks. Cut in half lengthwise and slice.

Soak well in water to clean and then spin dry in a salad spinner.

3. In a stock pot, melt the butter and add about 5 tablespoons dill oil.  Cook the leeks for about 6-8 minutes.  Add the garlic, chopped potatoes, and broth.  Cook for about 20 minutes, until the potatoes are tender.

4. With a hand held blender, puree the soup until you've reached desired consistency. Season with salt to taste. Top with almonds, parmesan cheese, and a drizzle of dill oil.

Serve with some homemade bread for dipping.

 Source: 101 Cookbooks
Linked to: Gooseberry Patch

Happy Valentines Day

Call me a cynic....

... but I don't buy into the whole roses, Hallmark cards, and candy thing.

Personally, I hate roses.

(More of a tulip girl myself.)

But my husband knows, don't buy me something that will be dead within a week.

What's the key to my heart?  A new Kitchen Aid mixer.  ;-)

But to those who love Valentines Day...... may it be a happy one for you!

Mama J

Cranberry White Chocolate Chip Rice Krispie Bars

These tart and sweet bars take a childhood classic and put a little twist to it. Not only are they delicious, but they make the perfect gluten-free Valentine's Day treat! 

Cranberry White Chocolate Chip Rice Krispie Bars
((Printable Version))

Ingredients:
4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon vanilla
1 (10 oz.) bag white chocolate chips (1 1/2 cups)
6 cups rice "krispie" cereal
3/4 cup dry cranberries

Directions:
1. Melt the butter in a pot and add the marshmallows.  Stir until the mixture is melted and add the vanilla.

2. Add the rice cereal, white chocolate chips, and cranberries.  Stir until combined.

3. Spread into a greased 9 x 13 pan.  Press down with a greased piece of waxed paper.

4. Cool and cut into squares.

Linked to:  Sweet As Sugar Cookies, Gooseberry Patch, Weekend Potluck

Raspberry Heart Meringues (Gluten Free)

These cute little bite sized meringue hearts are simple and easy to prepare.  With a hint of raspberry, they make the perfect Valentines Day treat. Plus, they have the added bonus of being gluten free and low in fat!

Raspberry Heart Meringues (Gluten Free)
(Adapted from Better Homes and Gardens)
((Printable Version))

Ingredients:
2 egg whites
1 tablespoon raspberry jam (room temperature)
6 drops red food coloring (optional- I didn't use it)
1/8 teaspoon cream of tartar
1/3 cup white sugar
1/3 powdered sugar

Directions:
1. Preheat oven to 200F.  Line two large cookie sheet pans with parchment paper.

2. In a small mixing bowl, mix the two sugars together.  In another small bowl, mix the raspberry jam and (optional) red food coloring.  Set aside.

3. In a mixing bowl, beat the egg whites until soft peaks form (when the beater is lifted, the tip of the egg whites should softly curl.)  Add the sugar mixture, 1 tablespoon at a time, beating for 5 to 7 minutes on medium speed, or until stiff glossy peaks form (the tips stand straight up) and all the sugar is dissolved.

4. Use a spatula and gently fold 1/2 the meringue mixture into the jam, then gently fold jam/meringue mixture into the remaining meringue.

5. Use a pastry bag (I used a zip lock bag with the tip cut off) and pipe meringues into hearts, or Xs and Os.

6. Bake for 1 1/2 hours and then turn off the oven and allow to cool in the oven with the door ajar.

Strore in an airtight container.

Linked to: Sweet As Sugar Cookies, Gooseberry Patch, Katherine Martinelli

Triple Chocolate Kit Kat Cookies

It is almost Valentines Day and my kids are still working on their Halloween candy. I decided to help them out by unloading all their Kit Kat bars and turning them into cookies.

I'm hoping they won't be upset by this.

After one taste of these, something tells me they won't be.

Triple Chocolate Kit Kat Cookies:
((Printable Version))

2 1/4 cups flour
2/3 cup dark chocolate cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups (2 2/3 sticks) unsalted butter, softened
1 cup white sugar
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
1 (10 oz.) bag white chocolate chips
About 2 or 3 Kit Kat bars, chopped (or as many as you can cram into the dough)

Preheat oven to 350F.  In a bowl, combine the flour, cocoa, baking soda, and salt; set aside.

In a bowl, beat butter, sugar, brown sugar, and vanilla until creamy.

Add the eggs, one at a time, beating well after each addition.

Gradually add the flour mixture.

Stir in the white chocolate chips and chopped Kit Kats.

HERE IS THE CRITICAL STEP....  TAKE NOTE:
Hide all evidence that you have raided your children's candy stash.

Drop by rounded tablespoons onto a parchment lined cookie sheet pan.

Bake for about 8 to 9 minutes.  (Remember to under bake your cookies and allow them to cool on the cookie sheet pan.)

(inside view)

Makes about 2 1/2 dozen cookies.

Pasta with Sauteed Leeks, White Beans, and Walnuts

Leeks and yellow peppers get sautéed with garlic and olive oil to make this delicious pasta sauce. When added with creamy white beans, crunchy walnuts, and tossed with pasta, it will be come your new "Meatless Monday" favorite.

Pasta with Sautéed Leeks, White Beans, and Walnuts
(Source: Vegetarian Times)
((Printable Version))

Ingredients:
1 pound pasta, cooked al dente
1 tablespoon extra virgin olive oil
3 large leeks (about 6 cups)
1 cup yellow bell peppers, chopped
1/4 teaspoon crushed red pepper flakes
 2 cups cannellini beans, cooked and drained
1 cup vegetable broth
3 cloves garlic, crushed
1/3 cup walnuts, chopped
Parmesan cheese for topping

Directions:
1. Cut the darker green parts off of the leeks and cut in half lengthwise.  Chop and soak well in water to thoroughly clean.

2. Cook leeks and yellow pepper in olive oil with the red pepper flakes for about 10 minutes.

3. Allow the leeks to brown on the bottom of the pan.  (Do not use a non stick skillet.)  Add the garlic and then add the broth and scrape up all the brown bits on the bottom of the pan.

4. Add the beans and simmer for about 5 more minutes.  Serve over pasta with chopped walnuts and parmesan cheese.

Cellos, footballs, and screaming kids.... oh my.

I hear there was some big football game on the other night?

I was at a party.

I remember hearing the TV.

But, with 10 adults and 11 kids in the house...

... it proved to be a bit of a challenge.

I remember sitting in front of the TV.

But between all the good conversation, food, and drink....

...I'm not sure if I ever really looked at the TV.

I do remember jumping up and starting a dance party during half time.

But a quick glance at the TV....

... and that was enough for me.

What is my fondest memory of the evening?

Sitting down to play at the piano with my talented husband and friends on guitar, cello, bass, and vocals.  (And a little bongo to boot.)

Forgot football.

Forget the TV.

Give me friends and good music.

That is all the entertainment I need.

Storm Troopers? Beer? Together?!?

Is this for real?

Could it be true?

Is there really a Star Wars beer out there?

Sadly, no more.

I know I'm a day late and a dollar short with this story.....  but I've just discovered this and the images bring me great joy.

This is a Russian Imperial Stout.  8.50% ABV.

BeerAdvocate gave it an overall rating of "A", "outstanding".

Would you really expect anything less from  a beer with the name 'Stout Trooper'?

So what's 'the dark side'?

Apparently the brewer at New England Brewing Co. received a 'cease-and-desist' letter from the legal department of George Lucas and his film company.

So what did they change the bottle to?

Sorry if this is old news to some of you beer lovers out there.  I know it all happened over two years ago.


But as being new to me....


                     ....it made me laugh.

From what I gather this beer is no longer made....

         ....and this makes me sad.

That is one bottle cap that would have been a MUST HAVE for my son's collection!