Friday, March 5, 2010

On the Same Page...



Here's a sneak peek at what any given night is like as we settle in for Family Scripture Study.  It's not always the most reverent, but we've all taken great strides in making this time special for the whole family.


It helps that everyone has their own Book of Mormon...


...and an opportunity to read.

I have to admit, there are times when Samuel and I are just too tired to see this through.  After hours of chasing these rascals around, there is nothing we'd like more than to plunk them all in bed and flop on the couch with a sigh! 

It's then that I'm grateful for what Elder Bednar recalls of him and his wife's efforts to have a gospel-centered home:

Sometimes Sister Bednar and I wondered if our efforts to do these spiritually essential things were worthwhile. Now and then verses of scripture were read amid outbursts such as “He’s touching me!” “Make him stop looking at me!” “Mom, he’s breathing my air!” 

Sincere prayers occasionally were interrupted with giggling and poking. And with active, rambunctious boys, family home evening lessons did not always produce high levels of edification. 

At times Sister Bednar and I were exasperated because the righteous habits we worked so hard to foster did not seem to yield immediately the spiritual results we wanted and expected.

He notes that what was most important about his families time together was that they were consistent in their efforts.  Not perfect, consistent!

Now that is something we can shoot for!
 

Wednesday, March 3, 2010

Movie Night


We are at our scraggliest best and loving every minute of hunkering down for a family flick.

This is home at it's comfiest...


Tuesday, March 2, 2010

Rain...



Meant a trip to the mall...

...and all things play!

For both the young...

...and the hopelessly old.

{Isabella enjoying a guilty pleasure:  
A romp in the play area that she is officially to big to be in!}

We indulged Owen's love...

...of moving stairs!
And just had an all around great time being together as a family.

I love you guys!

Monday, March 1, 2010

Stop, Drop, & Roll!

On Monday Ava came home all a-twitter and a-buzz with information from her school's fire safety training.  She had so much to share that we thought it would make for a great 
Family Home Evening Activity!
We reviewed proper safety protocol and practiced some drills including the classic:

Stop, Drop, & Roll!

At the conclusion of our meeting she presented us with a certificate!  

The Elmer Family has successfully learned the rules of fire safety and prevention and we are all official...

Jr. Fire Marshalls!

Thanks Ava!


Mr. Potato Head is tasty...


So says Gabriel.


Friday, February 26, 2010

New York Hot Patrami Sandwiches


I'm a busy mama with five beautiful children and
even though I love to cook there are nights when a quick and easy meal
is just what the doctor ordered. 

This meal was easy on mom and
an instant favorite with the family!

I hope it will be for yours too...

New York Hot Pastrami Sandwiches
Serves 4

Note:
To all you native New Yorkers who will look at my version of a New York pastrami and shudder, I apologize.  You see, I have no idea what a New York pastrami sandwich looks like, much less tastes like, because I've never been!  One day I hope to visit and experience it for myself, until then, I can dream,
and this is my humble version...

Ingredients
1 loaf of fresh baked french bread
1 1/2 lbs of deli pastrami
1 c. 2% Shredded Mozzarella
1/4 c. Light Sourcream
2 Tb. Yellow Mustard
1 Tb. Dijon Mustard
1 tsp. Salt
Freshly Ground Black Pepper

Directions

Pre-heat the oven to 400 degrees.

Using a serrated break knife, slice the french bread down the center and open flat.  Smear on the sour cream, yellow mustard, and Dijon mustard on both sides.  Layer the pastrami, season with the salt and pepper, and top with the shredded cheese.

Close the sandwich and place on a large baking sheet.  Weigh it down with a large cast-iron skillet and insert into the oven.

Bake for approximately 10-12 minutes or until the bread is toasted and the cheese is melting.

Slice and serve with your favorite cold sides.  
We love Crisp Sweet & Sour Coleslaw and a super crunch Kosher Dill!

Enjoy!


Brining

Brining

The process of brining (or soaking meat in a solution of water, salt, and sometimes sugar before cooking) vastly improves the flavor and tenderness of chicken, turkey, and pork.  As it soaks, the meat absorbs the brine, and then retains it during the cooking process resulting in extremely juicy and moist poultry and pork. 

The absolute best part about brining is that it's super-easy!  
All you need is time and some extra space in the fridge.  

One word of caution though:  
Do not brine kosher poultry, frozen injected turkeys (for example, Butterball), or enhanced pork.  These products are already pre-treated with salt, and brining would only intensify these treatments.  
To know if your produce is pre-treated, just check the label.

Ingredients

Chicken 

1 whole chicken
2 qts. cold water...1/2 c. salt...1/2 c. sugar...1/2-1 hour

4 lbs. bone-in chicken pieces 
(whole breasts, split breasts, whole legs, thighs, and/or drumsticks)
2 qts. cold water...1/2 c. salt...1/2 c. sugar...1/2-1 hour

4 boneless, skinless chicken breasts (6-8 oz. each)
2 qts. cold water...1/4 c. salt...1/4 c. sugar...1/2-1 hour

Turkey

1 turkey (12-17 lbs)
2 gl. cold water...1 c. salt...6-12 hours

1 turkey (18-24 lbs)
3 gl. cold water...1 1/2 c. salt...6-12 hours
 
1 bone-in turkey breast (6-8 lbs)
1 gl. cold water...1/2 c. salt...3-6 hours

 Pork

4 bone-in rib loin pork chops (12 oz. each), 1 1/2 in. thick
1 1/2 qts. cold water...3 Tb. salt...3 Tb. sugar...1 hour
1 pork roast (3-6 lbs)
2 qts. cold water...1/4 c. salt...1/4 c. sugar...1 1/2-2 hours


Directions

Dissolve the salt and sugar in  the water in a container, bowl, or zip-lock bag large enough to hold the brine and meat.  Submerge the meat completely, cover or seal, and refrigerate for the designated time.  Be mindful to not leave the meat in the brine too long or it will grow too salty.  When ready, remove the meat from the brine, rinse with cold water, and pat dry.  

Your meat is now plump, full of flavor, and can easily withstand the high heat of cooking 
without sacrificing moistness!
Enjoy!


Wednesday, February 24, 2010

Seared Corn & Jalapeno Parmesan Risotto



  
I love risotto!  
It's rich, creamy, and has an incredible full-bodied flavor!!

With this dish, I decided to crank out some heavy flavors utilizing the spiciness of fresh jalapeno tempered by the sweetness of the seared corn.  It's a vegetarian meal in and of itself, or it can be served as a side to virtually anything!  In addition, this recipe, adapted from "The Best Light Recipe", is substantially lower in calories and fat than traditional risotto!

Seared Corn & Jalapeno Risotto
Serves 6

Nutritional Info:  
220 Calories
6 Fat Grams

Ingredients

5 c. low sodium chicken broth
3 c. water
1/2 medium red onion, chopped fine
1 tsp. olive oil
salt
1 c. long grain white rice
1 oz. grated Parmesan cheese (approx. 1/2 c.)
1 Tb. unsalted butter
Freshly ground black pepper

1 c. frozen corn kernels
1/2 Tb. sugar
Pam Cooking Spray

1 jalapeno, seeded  and chopped fine (may use less)
1/2 c. cilantro, roughly chopped

Directions

Risotto
Bring the broth and water to a simmer in a medium saucepan;  reduce the heat to the lowest possible setting and cover to keep warm.

Meanwhile, combine the onion, oil, and 1/2 teaspoon of salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.  

Increase the heat to medium, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.  

Stir in one cup of broth, stirring frequently, until the broth has been completely absorbed, about 2 minutes.
  
Stir in 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
Continue to cook the risotto, stirring frequently and adding a 1/2 a cup of the remaining broth at a time, as needed, to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still some what firm in the center, 10 to 12 minutes.  At this point, though the risotto will be moist, the excess liquid will have fully absorbed.
Off the heat, stir in the cheese and melted butter, and season with salt and pepper to taste.  Stir in the seared corn (directions follow), jalapenos, and cilantro.

 Cover and prepare to serve immediately!

Seared Corn 
 Heat a medium saucepan over high heat and spray with Pam Cooking Spray.  Add the corn kernels, the sugar, and a pinch of salt.  Stir to coat and let sear.
  
 Remove from the pan after 4-5 minutes.  The corn will begin to brown and caramelize from the sugar, making it a perfect addition to our creamy risotto!



Heart-shaped Three Cheese Pizzas


These beauties are a hit with kids, and are perfect for Valentines Day, or really any day you want to share the love!  If your looking to spend some quality time with the kiddies too, nothing beats letting them help "shape" or "top" their pizzas!

Heart-shaped Three Cheese Pizzas 
Prepares:
Six personal pizzas

Ingredients

 1 lb. Pizza Dough
3/4 c. warm water
1 Tb. olive oil
1 1/2 tsp. salt
2 1/4 c. all-purpose flour
1 tsp. sugar
1 tsp. yeast

Note: The dough can easily be doubled in size!

Pizza Toppings
2% Shredded Mozzerella
2% Finely Shredded Italian or Mexican Blend
Freshly Grated Parmigiano Reggiano

1 Tb. corn meal

Directions

Using a bread machine, add all ingredients for the pizza dough into the bread pan and set on the "dough-only" cycle.  This should run for approximately 90 minutes.

When finished, place the ball of dough on a lightly floured surface and divide into equal portions.  Using your hands, stretch and mold the dough into individual heart-shaped pizzas.

Place the pizzas on a baking sheet that has been sprinkled with cornmeal and top with sauce and your blend of cheeses.

Bake for approximately 8-10 minutes in a 425 degree oven and
bask in the cheers from your happy children!

Monday, February 22, 2010

Zesty Marinara Sauce


This marinara is so easy to make and so versatile.  It's perfect for pizzas and a variety of pastas.  I like to create a double batch, and then refrigerate the unused portion in an airtight container to use for another meal.

Zesty Marinara Sauce 

Ingredients
Pam Olive Oil spray
1/3 c. red onion, diced
3 gloves of garlic, diced
2 1/2 cans tomato sauce
1 c. chicken broth
1 tbs. white wine vinegar or white wine
1 tsp. salt
1/2 tsp. course black pepper
1/2 tbs. Italian seasoning
1/2 tsp. red chili pepper flakes
 1 Roma Tomato, chopped
1/4 c. fresh Italian parsley, chopped & divided

Directions
To prepare the sauce, spray a large saucepan with Pam Olive Oil spray to coat, an saute the red onion and garlic until pungent over a medium-high heat.  Lower the heat to low and add the remaining ingredients except for the reserved parsley.
Cover and simmer over a low heat until thickened (approximately 10 minutes).