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Chicken Gyros

from: Annie’s Eats

Ingredients
For the tzatziki sauce:
16 oz. plain yogurt (use greek to skip the straining time)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If you use Greek Yogurt, though, this step can pretty much be skipped as it is already drained.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Cut the chicken into bite-sized pieces and add it to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. If you like your onions cooked a bit (I do), broil or cook them along with the chicken. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Assemble pitas, sauce, tomatoes and chicken together and ENJOY.

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Cinnamon Lamb Stew

from: adapted from The Kitchn

Ingredients
2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
4 carrots, diced
4 celery stalks, diced
3 15 ounce cans chopped tomatoes
1 cup wine
couscous to serve

Directions
Place the lamb in a glass bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.

In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil over medium heat. You may have to work in batches. Meat should be browned on all sides. When all of the meat is browned, add the garlic, carrots, celery and onion, and cook for about five minutes, stirring, until vegetables start to soften . Add tomatoes and wine. When mixture begins to bubble, reduce heat to low and cover.

Cook for 2 hours, or until meat falls apart when squeezed. Serve over couscous.

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SuperGirl

One of the songs on my running playlist is from the Power Puff Girls' Soundtrack (an all-time favorite), by Shonen Knife called “Super Girl.” It's Buttercup's theme, I think and it always energizes me.

It's been playing in my head this week, even though I haven't been able to get much running in. See, I've been Super Busy. My partner in crime has been absent, doing his duty for the good of our family on a business trip. I have a giant freelance project due the middle of next week. Between work and commuting and getting the kids to bed on time and household maintenance (cooking, cleaning, etc.) plus being out sick on Monday, I would normally only be left with about an hour to get anything else done. Luckily, I have excellent help right nearby.

My sis came over and helped out with the kids on Monday night when I was still sick and having those terrible achey chills. My mom came over last night and took over from the end of dinner until bedtime so I could use those hours on my freelance project (coming along nicely!). And because she's Super Grammy, she and my dad are having the kids to stay Friday night and a good part of Saturday so Matt and I can have a date night followed by a work day (when I should be able to finish the oft-mentioned project).

What's my point? My awesome family are my superpowers and superheroes. Also? I need to use that song as my ringtone.

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Baked Potato Soup

from: Cooking Light

Ingredients
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Directions
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Info (1.5 Cups Soup(
Calories:329 (30% from fat); Fat: 10.8g (sat 5.9g,mono 3.5g,poly 0.7g) ; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

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Lovely Links

As always, a full compendium of my links is available here, and an RSS feed as well.

• skip those store-bought valentines and print your own
• think I'm making these darling little mailboxes to hold the kiddos' valentines treats
• I wish I sent mail enough to use a Google Map Envelope
• this gave me a good giggle, especially the reference to Clueless
• a car decal that detects wifi – yes, please!
• really cute valentine's ideas from Parent Hacks
• really dig these cute kiddo plates
• i ♥ this teeny weeny crafting cottage
• know your semicolon!
• make your own car mount for your smartphone for $2 in 10 min!
• adorable printed valentine's day bags
• Yum Sugar has a tasty sounding Valentine's Dinner
• and some Valentine's food for the kiddos too
• adorable handmade fabric card and envelope … maybe I'll do that next year

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What's Cooking: Volume 3

We had a nice weekend, followed by everyone except Ben getting sick (stomach) in the wee smalls of Monday Morning. Blah. We are all on the mend and even eating a little again.

In the kitchen, things go on as usual. We had the black bean quesadillas on Friday, which were really good. Even Matt, who loves his beef, enjoyed the tofu instead and ate the most of anyone.

For Superbowl Sunday, we had some popcorn and some chips and buffalo chicken dip. Matt also did a frozen pizza from Target which really was quite good, though not exactly whole ingredients.

I made another batch of lentil soup, which has quickly become one of my all-time favorite things to eat (thanks, Kell!) and we will have a freezer full pretty soon. Ben will even eat this, which is great because he will hardly take anything off a spoon, preferring to feed himself. I also pre-made some broccoli pasta sauce and have the extra steamed broccoli all set up for a crustless quiche. And I made a batch of zucchini muffins, cutting out the sugar and down on the oil in favor of agave and applesauce. They turned out spectacular and everyone has been eating them like crazy.

I have not taken any photos of our food nor did I manage to get a menu together before the last possible minute on Sunday, but there's always this week … or next.

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Black Bean Quesadillas

from: Adapted from Slashfood

Ingredients
1 14-ounce package of extra firm tofu
1 1-ounce package of taco seasoning, without MSG
2 tablespoons olive oil
1 15-ounce can of black beans, drained, well rinsed
1 cup vegetable broth
Non-stick cooking spray
8 (9-inch) corn or whole wheat soft tortillas
8 ounces of grated part-skim mozzarella

Directions
Place the tofu a large colander inside the sink and set a heavy saucepot directly on top of the tofu. Allow to drain about 1 hour until the tofu has shrunk slightly in size and a lot of the moisture has trained off. Cut into 1-inch cubes and set aside.

Heat a large skillet over high heat. Add the oil and the tofu. Sprinkle taco seasoning over the tofu and reduce the heat to med-high.

Cook the tofu with the spices for 3-4 minutes, flipping occasionally with a spatula. Reduce the heat slightly if the spices begin to burn. Add the beans and the vegetable broth and simmer for 10 minutes or until the liquid reduces a sauce begins to form.

Preheat the oven to 400ºF. Cover a baking sheet with foil. Spray one side of half the tortillas with cooking spray and lay on the baking sheet. Divide cheese amongst the tortillas and spoon the tofu mixture over the cheese. Place the remaining tortillas on top and coat with cooking spray.

Bake in the oven for 10-15 minutes or until the tops are golden and the cheese has melted. Slice and serve immediately.

Nutritional Info (1/2 quesadilla)
113 calories, 5 g protein, 8 g carbohydrates, 6 g fat (0 g saturated), 0 mg cholesterol, 5 g fiber, 318 mg sodium.

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Lentil Soup

from: Ina Garten

Ingredients
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

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Tabby: 2.9166666666

It is just one month until my baby girl's third (!?!?!?!) birthday. And it's a short month! Just four weeks until we are celebrating Tabby's passage from toddlerhood to littlekiddom and I am about as emotionally messy as I get (still, not very). It is sad to see her baby days so far away in the rear view mirror, but I really enjoy her being her own independent person with SCADS of ideas and opinions. She is (generally) kind and sweet and thoughtful and I hope that we (me, Matt, her many loyal subjects) had at least a small hand in that.

The past month has been a rather big deal for Tabby as she is now officially potty-trained. I hate to even write that, lest I jinx it, but she is doing insanely well. My mom proved the theory we were laboring under (that she had the maturity, capability, etc., she was just being stubborn) and guerrilla potty-trained her when we were in Vail. They had a little stand-off and Tabby finally went on the potty. It's been smoothish sailing since that point. She still wears a pullup at night, though we've given it up at naptime and other than the errant accident from her being too absorbed in her play, she makes it just about every time.

She is still taking her gymnastics class with her beloved Miss Katie and I've seen some real improvement in her 'forward rolls' and more generally in her ability to pay attention and stay on task. We plan to continue with tumbling as long as she enjoys it. It's great for her to be with some other kids and get to run around like crazy. She really needs a physical outlet. She has tons of energy. We plan to put her in her first real (sans parent) swim lesson in April.

We are also planning to send her to preschool this fall … where that will be is still up in the air. I sort of flubbed up registration (didn't understand it was a first come first serve thing) and now she is on two waiting lists for full-day preschool. She is #2 on one of them, so I have high hopes that one of those will come through. Otherwise, we will be sorting out other options, including leaving her at her sitter's and paying extra (ugh) for traditional preschool (3 hours 3 days/wk, or so). Not awesome, but we could probably swing it for a little while if we had to. She is definitely ready and very excited.

Birthday plans are in the very early stages at this point. I've tried to engage her in a discussion of what she'd like to do for her birthday, but she hasn't been too interested. She has insisted multiple times, however, that she only wants a “family” party and seems to understand what this means, and I'm happy to note she counts our best friends and their boys as family.

She is sunny and funny and so lively and clever. She is growing up wonderfully and it is such a joy sharing that with her. We are truly lucky to have her!!

Weight: Not sure, probably somewhere near 27 or 28 lbs. – she's got a teeny tummy on her right now, usually a sign she'll be shooting up any day now.
Height: 36 inches or so (see above)
Sizes: 4 in pullups, 2T-3T in clothes, size 7.5 in shoes, pushing towards 8
Favorite Foods: meatballs, cheese, blueberries, turkey jerkey, fruit leather
Favorite TV shows: Little Einsteins, Charlie and Lola, Toot and Puddle
Favorite pastimes: singing, playing in her NEW playroom, reading books with us, entertaining Ben, going anywhere (except the doctor's office), helping cook and clean