Homemade Latte

I love Starbucks lattes but can't justify the price - especially since it was just raised again.  I've reached my breaking point.  I've also given up on them - and mochas - because an unacceptable amount of room is now being left at the top of the cup (I even heard another customer talk to a barista about that, and he confirmed it, so it's a bona fide conspiracy).  And I'm tired of being handed a cup of regular coffee and immediately popping the top off and asking them to fill it some more.  Yes, I have a lot of rage towards Starbucks (which has been channeled into several complaint emails), but I keep going back...it's an abusive relationship.  "I just can't quit you."

Tangent over.  Anywho, I experimented at home with what I had on hand.  The result is just as good as what I get in the store.  I've only made them cold, but I'd think that it'd work well if heated.  The only challenge I have is that the drink "settles" pretty quickly, and I have to keep stirring (not a problem since I'm usually drinking it with a straw).  I have to play around with preparation time, like whether making it the night before gives more time for the ingredients to fully dissolve in the milk.

Unfortunately, I haven't escaped Starbucks' hold completely, since I use the VIA packets.  However, you get 12 for under $7.00, so it's still a good deal and gives you something very close to that particular Starbucks-y taste.  Also, I was pleasantly surprised to see a recipe guide included in the VIA package with how to make ?eight? different drinks.  So if I can scale back my addiction to just VIA packets and two minutes of effort at home, I'm OK with that.  No need for any 12-step programs.

Ingredients

1 to 1 1/2 cups milk [I use a combination of skim and 2%]

1 Starbucks VIA packet

1 Tablespoon unsweetened cocoa powder [optional; use if making a mocha]

1/2 to 1 Tablespoon sugar

cinnamon [optional]

Directions

(1) Add all ingredients to a small food processor or blender (I use a Magic Bullet).  Blend until combined.

(2) Taste and add ingredients as needed.

Notes: I don't like how much sugar goes into this, but it's too bitter otherwise.  I will experiment with other sweeteners (like the unopened agave in my pantry).  Also, adding a drop or two of an extract (mint, almond, coconut) could be just as good as paying $0.40 for a flavor shot.

Kid Participation: None...no caffeine for them!

Mango & Cucumber Salad

I had another fruit-and-vegetable salad in mind, but our walk to the market around the corner yielded no papayas and unripe avocados.  Knowing I really needed a side dish for dinner, I improvised and bought a mango.  Upon getting home, I decided to use up a lonely cucumber, and the end result was great...the flavors complimented well instead of competed, and it would be a refreshing summer treat.  I didn't have time to let it sit, but it was definitely better the next day.  *N* had one helping, and *J* didn't eat his - but that's no surprise, since he's fickle about mangoes and doesn't like cucumbers.

Ingredients

1 ripe mango

1 large cucumber

2 Tablespoons finely chopped red onion

2 garlic cloves, finely chopped

2 Tablespoons lime juice [lemon could be used]

3 Tablespoons red wine vinegar

pinch of salt

Directions

(1) Peel mango.  Dice into small, bite-size pieces.

(2) Peel cucumber.  Cut into quaters, length-wise, and then thinly slice.

(3) Whisk lime juice, vinegar, and salt together in metal bowl.  Add mango, cucumber, onion, and garlic; combine thoroughly.

(4) Refrigerate several hours or overnight.

Notes: There are plenty of possibilities for additions: black beans, pineapple, red pepper, etc.  It could also be served over spinach to make a traditional salad.

Kid Participation:

* Squeeze mangos at store to determine which one is ripest

* Whisk ingredients

Potato & Leek Soup

Original Recipe HERE

This is a very simple recipe that makes a great basic soup.  Despite being potato-based, it wasn't heavy or "dense."  I served it warm with toasted slices of a whole wheat baguette topped with a roasted garlic/butter/grated parmesan spread.  Both kids had four bowls.  Yes, four.

I had been cautiously optimistic that I'd outgrown my lactose intolerance (or at least a lactose sensitivity).  This soup made me a little worried I had a full-blown attack on the way, but I was able to fight it off and enjoy my meal.

Ingredients

1 pound leeks (approximately 3-5 medium), white and light green parts only

2 Tablespoons unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

5 small Yukon gold potatoes

1 quart vegetable broth

1 cup heavy cream

1 cup buttermilk

1/2 teaspoon white pepper

4 Tablespoon snipped chives [optional]

Directions

(1) Melt butter in large soup pot over medium heat.

(2) Meanwhile, thinly slice leeks into rings.  Rinse in colander to remove all dirt.

(3) Add leeks and salt to pot; sweat for 5 minutes.  Decrease heat to medium-low; cook until leeks are tender (10-15 minutes), stirring occasionally.

(4) Meanwhile, peel potatoes and cut into small chunks.

(5) Add potatoes and broth.  Bring to a boil, then reduce heat and cover.  Simmer until potatoes are soft (30-40 minutes).

(6) Turn off heat.  Puree soup with immersion blender until smooth.

(7) Add cream, buttermilk, and pepper.  Stir until well combined.  Adjust seasonings to taste.

(8) Serve hot or cold.  Garnish with chives after spooning into bowls.

Notes: I will try half-and-half, or even whole milk, to see how well I tolerate the soup.  Also, the soup was a nice consistency but thinner than expected.  Adding a few more potatoes would thicken it up if desired.

Kid Participation: None.

Egg & Cheese Quesadilla

Original Recipe HERE

I wasn't sure if this should be served as breakfast or dinner.  But it doesn't really matter, since I'm a big fan of breakfast-for-dinner (especially when I haven't got anything else planned and it's 5:30pm..."Who wants pancakes?!").  A handy dish to have in your repertoire with ingredients that can be adjusted for anyone's taste.  Always nice to have a meal when everyone gets exactly what they want (that is, unless they don't like Egg & Cheese Quesadillas in the first place).

Ingredients

4 large eggs

splash of milk

salt & pepper

2 teaspoons oil

1/2 cup pinto or black beans

finely chopped vegetables (green pepper, onion, mushroom, etc.) [optional]

1 cup Mexican cheese blend

4 tortillas

salsa [optional]

guacamole [optional]

sour cream [optional]

Directions

(1) Whisk eggs in bowl with splash of milk, salt, and pepper.
(2) Place 1 tsp of oil in a 9" pan (whatever is slightly larger than tortilla) over medium heat, coating the bottom of pan.

(3) Pour the whisked eggs, tilting pan to spread them across evenly.  Let omelette cook for 20 seconds.

(4) Sprinkle beans and vegetables on top; let it cook for another 20 seconds. Using spatula, gently go along the edges of the omelette, lifting away from pan to loosen.

(5) Sprinkle 2 Tablespoons of cheese on top of eggs.

(6) Place one tortilla on top of eggs.  Flip it onto plate, tortilla side down.  Slide eggs, tortilla side-down, back into pan.

(7) Sprinkle another 2 Tablespoons of cheese on top of eggs.  Place another tortilla on top to cover.

(8) Cook quesadilla for 1 minute, pressing down lightly with spatula to help melt the cheese.  Flip quesadilla to cook other side for additional 30 seconds (or until cheese melts and tortilla is golden).

(9) Cut into wedges and serve with optional accompaniments.

Notes: My tortillas got a little dry; I think I had the burner heat too high.  Next time I'll be more watchful.

Kid Participation:

* Whisk eggs & milk

* Smear accompaniments all over top of quesdilla

Cauliflower and Broccoli Salad

Original Recipe HERE

I whipped this together when I realized I needed a side dish to feed our out-of-town guests.  By whipped, I mean frantically raided the refrigerator and pantry for any items that seemed like they could be combined and not taste awful.  Surprisingly, this turned out well, even though I served it less than an hour after making it.  Letting it sit overnight would be even better.

Ingredients
* For salad

1 head of cauliflower (about 2 pounds)

1-2 bunches of broccoli (about 1 pound total before trimming)

3 ribs celery, sliced (about 3/4 cup sliced)

1/2 red onion (or onion of your choice), sliced or chopped (about 3/4 cup sliced)

2 carrots [or a handful of baby carrots], washed and thinly sliced

1/2 green bell pepper, chopped (optional)

* For dressing

1/2 cup pure maple syrup

2 teaspoons dry mustard powder [substitute Dijon if necessary]

1/2 cup light olive oil or oil of your choice

1 1/2 teaspoons salt

1/2 cup Balsamic vinegar

2 teaspoons poppy seeds

Directions

1) Wash cauliflower, remove stem and solid "heart," and cut into small bite-size florets (about 8 cups).
2) Wash broccoli and cut into small bite-size florets (about 5-6 cups).

3) Place cauliflower and broccoli florets, celery, onion, carrots, and green pepper (if using) in large bowl.
4) In medium mixing bowl, combine dressing ingredients and mix thoroughly. Pour over veggies and toss to combine and coat.

5) Chill salad for a few hours or overnight (can keep in the fridge for several days).

Notes: None.

Kid Participation:
* Whisk dressing ingredients
* Stir entire salad together

Mushroom & Leek Tart

Original Recipe HERE

This took a bit more time to make than I'd anticipated (probably mostly due to two particularly clingy, attention-seeking little ones that night), but it was worth the work.  I'm sure you could use a store-bought crust to make life easier, but the one included in the recipe was much better than anything Pillsbury offers.

Ingredients

* For the crust:

1 cup flour, plus more for rolling out dough

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

7 Tablespoons butter, chilled and cut into small pieces

* For the filling:

3 Tablespoons butter

3 leeks, white and very light green parts halved, cleaned, and thinly sliced

1/2 teaspoon salt

1 pound chanterelles [or any other mushrooms; I used baby bella] cut into about 1-in. pieces

2 teaspoons fresh thyme leaves *OR* 1 teaspoon dried [I used dried]

3 Tablespoons heavy whipping cream

1/4 teaspoon freshly ground black pepper

1 cup grated gruyère cheese

Directions

* To make crust:

(1) Cut butter into small cubes and place in freezer for 20 minutes.

(2) In medium bowl *OR* bowl of food processor, combine flour, salt, and pepper.

(3) Rub butter into flour until it resembles cornmeal but some larger, pea-size pieces remain *OR* pulse butter into flour until coarse, cornmeal-textured mixture forms.

(4) Drizzle 3 Tablespoons ice-cold water into dough while stirring quickly with a fork *OR* drizzle ice water into food processor (while running) until dough comes together.

(5) Turn dough onto large piece of plastic wrap.  Fold wrap over dough; press into 1"-thick disk.  Refrigerate at least 30 minutes and up to 2 days.
(6) Preheat oven to 375 degrees.

(7) Lightly flour work surface. Unwrap dough.  Using rolling pin, gently roll it (turning dough 90 degrees between each roll) into 12" circle.

(8) Place rolled-out dough into 9 1/2" tart pan. Trim edges flush with pan edges.

(9) Cover dough with large piece of aluminum foil.  Weigh foil down with pie weights, dried beans, or uncooked rice.

(10) Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 additional minutes. Let crust cool to room temperature if possible.

* To make filling:

(1) While crust bakes, melt butter in large frying pan over medium-high heat. Add leeks and salt.  Cook, stirring, until leeks are soft, about 3 minutes.

(2) Turn heat to high.  Add mushrooms. Cook, stirring frequently, until mushrooms have given off their liquid, 5 to 10 minutes.

(3) Stir in thyme, cream, and pepper.  Turn off heat and let cool to room temperature.

* To bake tart:

(1) Spread half of grated cheese over tart crust. Spread leek-mushroom mixture on top.  Sprinkle with remaining cheese.

(2) Cover loosely wiht foil to prevent severe browning of crust.  Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

Notes: Maybe I should experiment and find the best store-bought crust available, just for the sake of this being a quicker-to-prepare weeknight meal.  Other cheeses could also be substituted.

Kid Participation: None...this was something better left to Mom.

Garbanzo, Tomato, & Pasta Soup

Original Recipe HERE

*N* read a book in which the young characters ate tomato soup, so guess what she asked me to serve for dinner.  I had already had this recipe in the hopper to make this week, so I figured it would be close enough.

Both kids enjoyed most of it: *N* picked out the onions and some tomatoes, and *J* ate everything except the chickpeas (which I find strange, since he adores hummus, but he always locates the garbanzos in anything I make and leaves them on his tray).  Both asked for second and third helpings, so this will be made again.

I followed the recipe closely, and next time I'll just use any type of canned tomato I have on hand (usually diced).  Also, any sort of small pasta, like ditalini or orzo, would work just as well - but they aren't as fun.  Toward the end of the meal, *N* enjoyed hiding various elements of the soup between two shells and asking me to guess what was in there.  Dinner and a show!

Ingredients

45 to 50 oz vegetable broth

1 1/2 cups small seashell pasta

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced or pressed

1 (15 oz) can garbanzo beans, drained and rinsed

2 cups fresh spinach leaves, finely chopped

1 (28 oz) can whole peeled tomatoes, chopped, juice reserved
2 Tablespoons tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried ground thyme

salt and pepper to taste

Directions

(1) Bring vegetable broth to a boil in large pot. Add pasta; cook for 8 to 10 minutes or until al dente.

(2) Meanwhile, heat oil in medium skillet over medium heat. Saute onions and garlic until translucent.

(3) Add spinach and garbanzo beans to pan.  Increase heat slightly; sautee until spinach is wilted.

(4) Stir vegetables into pasta.  Add tomato paste, basil, thyme, salt and pepper. Heat through and serve.

Notes: I assume chicken broth would work just as well.  *J* may accept different beans (cannellini?).

 

Kid Participation: None.