Friday, February 29, 2008

Gooey Chex Mix

I made this for our road trip to Moab because I'm addicted to it right now. It was so cold at Arches that the Boney kids had a hard time getting it chewed enough to swallow. Ha! I ate it for breakfast several times, too. Delicious and nutritious!

12 oz. box Chex (rice or corn is best - use both if you're doubling)
3/4 c. sugar
3/4 c. light Karo Syrup
2 cubes butter
1/2 c. slivered almonds

Boil sugar, syrup and butter for two minutes. Add almonds and stir. Pour mixture over Chex in a large bowl. Spread mixture on a cookie sheet and bake at 250 degrees for 10 minutes.

Thursday, February 28, 2008

Sick of Cooking

I'm good for two big holidays in a row (this time it would be two birthdays in one week) and then I absolutely refuse to cook for the rest of the week. Survive on leftovers- let the masses defend for themselves. I. Am. Done.

So, for dinner tonight I have offered my 13-year-old the opportunity of a lifetime: "Here is $20. Your challenge is to go to Shaw's (don't forget the Shaw's card) and come home with a healthy dinner for the whole family. And also cook it." He is so excited that he called a friend to come along. AND he's walking (it's like 10 degrees out there) so I'm saving gas and brain cells. Win-Win! Ok, maybe I don't win the "Mother of the Year" award but I'm cuddling up by the fire with a good book and waiting for my dinner. Ahhh- the luxurious life!

Pumpkin Soup with Sage and Ham

I was hoping to add this one to the next volume. How wonderful that all that needs to be done is to type it up and send it. Aron found this soup recipe and made it for Christmas Eve and then again for our New Year's Eve party. It was incredible!!!!

Pumpkin Soup with Sage and Ham
3 T. Butter
1 Onion, chopped
1 Carrot, chopped
1 Rib Celery, chopped
1/2 tart Apple (youknow, like Granny Smith) peeled, cored, and cut into 1/2 inch chunks
2 C. canned Pumpkin puree
1/3 C. dry white wine (or your favorite vinegar, like we did because we didn't have the "sauce" on hand)
1 T. Dried Sage
1 Bay leaf
3 1/2 C. Water
2 1/2 C. canned low sodium chicken broth or homemade stock
1 1/2 tsp. Salt
1/4 tsp. fresh ground Black pepper
1 1/2 lbs. Ham cut into 1/4 inch dice

1. In a large pot, melt butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent (about 10 minutes).
2. Stir in the pumpkin puree, wine/vinegar, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender (about 5 minutes longer. Remove bay leaf.

Yield: 4 servings