Lemon Rice Crispy Treats

Thanks to a friend who in turn would thank the world wide web, I found out that these are a thing that exist in the world.  Lemon + Rice Crispy Treats.  Lemon juice, lemon zest, lemon cake mix and RICE CRISPY TREATS!  If you are a fan of lemony sweets, then you will be a fan of these.  One friend told me she would eat a rock if it were lemon flavored.  Well, friend, I would like to see that, but I would also like to see you make these.  LEMON RICE CRISPY TREATS!!  Yup, still in shock over this.

(I used this recipe.)  

Wakey Wakey!

For your busy Monday mornings...  

How to poach eggs in the microwave and how to scramble eggs using an espresso machine?!  

I know I suggested there would be a major blog remodel over here today.  I got ahead of myself, but it's still going to happen.  I will keep you posted!  

More egg dishes here.  

More Cake Batter Cookies + Giveaway Winner

Happy Friday!  I have some business with you.  Ready?

1. The winner of the Madhava Giveaway is Amy Ohlson - Amy, please email me : )

Thank you for all the lovely comments and thank you Madhava for the wonderful products!

2. I made more Cake Batter Cookies (above), this time with Funfetti Cake Mix.  YES.

3. You might see a major remodel of this blog come Monday.  I hope you like!

4. I'm eating a cookie for breakfast, dammit.

5. See ya next week!

English Muffin Pizzas

I know I always talk about the english muffins at M Street Kitchen but GAH!, I wish I could send one to each of you so you knew why I said things like GAH! when referring to them.  Last night, in an effort to do more with our farmer's market vegetables, I made mini pizzas with the muffins.  They were ridiculously perfect.  Of course, you can use any english muffin for this, but if you're able to purchase some from a bakery DO IT.  They're usually larger than the supermarket kind and made with more butter, which results in a crispier pizza crust.  Jack had a regular old cheese pizza (with a can of crushed tomatoes as the sauce) but our adult version included sautéed red chard (olive oil, salt, pepper)...

...and roasted garlic (Power Ranger hands not included).  

For the adult versions, instead of the shredded mozzarella I used for Jack's pizzas, I used these mozzarella pearls.  I love having these on hand for salads or school lunches...

450 degree oven for 15-20 minutes.  They were PERFECT.  And a fun way to shake up dinner, because I say things like that because I write a food blog.    

Madhava Margarita + Giveaway

It's been awhile since I've done a giveaway, so let's do a giveaway!

Madhava Natural Sweeteners would like to give away a couple bottles of their Agave Nectar (raw and light) and a little cocktail shaker so you can make the following HEALTHY Cinco de Mayo beverage:

Madhava Margarita

1/4 cup Madhava Organic Agave

1/2 cup fresh lime juice

1/2 cup tequila

Combine all ingredients in a cocktail shaker.

Fill shaker with ice.  Cover and shake until well chilled.

Divide cocktail among salt-rimmed glasses and enjoy!

  

I am not a fan of overly sweet margaritas, so this sounds delicious.  Thanks Madhava!

Comment below to win...

Giveaway Rules:

1. You must be an official follower of this blog to win (click follow icon on the right).

2. Follow me on Twitter for an extra entry (comment below twice if you do).

3. Only open to residents of U.S. and Canada.

4. Winner will be chosen at random on Friday, April 26th, at 8am PST. 

Gluten-free Chocolate Chip Cookies

I have been working on a cookbook as an auction item for my son's preschool.  For someone who gets giddy over both food and organizing projects, it has been a very enjoyable experience, especially discovering what each four-year-old in his class loves to cook and eat.  One little girl, after my own heart, turned in a cookie recipe that stirred my interest because, let's face it, every cookie recipe stirs my interest.  You'd think my bucket list was simply: Bake 797 different kinds of Chocolate Chip Cookies (and I will, oh, I will).  This particular recipe was gluten-free, something I've never tried before, and something a few readers have requested lately.  Don't get used to it, as you know, this is not a blog that meets many dietary needs (but for more gluten-free cooking, see this site).  However, these cookies were delicious.  I would make them any day of the week.  I added oatmeal to mine, which probably isn't gluten-free?  I don't know, but I'm sure they make gluten-free oatmeal if it isn't.  They make gluten-free, dairy-free, environmentally friendly hybrid vehicles.

Gluten-free Chocolate Chip Cookies

(Makes roughly 2 dozen)

Printable Recipe

2 cups brown rice flour (Bob's is a good one)

1 tsp salt

1 tsp baking soda

1 cup brown sugar

1/2 cup sugar

1 cup organic vegetable shortening (Spectrum's is a good one)

2 eggs

1 tsp vanilla

1 pkg. chocolate chips

Preheat oven to 350.  In a bowl, whisk together brown rice flour, baking soda and salt.  Set aside.  With a mixer, cream together shortening and both sugars.  Add eggs, one at a time, and then vanilla.  Add flour mixture and combine.  Stir in chocolate chips.  Scoop rounded tablespoons onto baking sheet and bake for 8-9 minutes.  *The key to gluten-free baking is the timing: there is a fine line between under done and burnt to a crisp.  

Cauliflower Fritters

How were your weekends?  I went to the farmer's market yesterday and it had been so long since I'd done that.  I acted like a kid in a candy store, buying anything and everything that I could fit in the stroller (or on top of Etta).  I was so excited and overwhelmed, that when a teenage boy told me my avocados would cost me 400 pennies, I blankly stared at him while I tried to do the math.  Not one of my finer moments (but you can blame everything on no sleep when you have a baby).  Now I have veggies coming out of my eyeballs and I'm trying to eat them up in creative ways.  Like these Cauliflower Fritters that I adapted from this recipe.  Instead of an egg I used sour cream, instead of feta I used grated Romano and I added fresh basil too.  They sort of fell apart on me without the egg, but they were DELICIOUS.  I will make them again and again.    

Outrageous Chocolate Cookies

I will make anything with the words "outrageous" and "chocolate" before it.  Outrageous Chocolate Meatloaf?  I will make it.  On second thought, that sounds revolting and I will NOT make it.  Outrageous Chocolate Cookies?  Ok!  I am a HUGE chocolate freak, the more of it, the better.  So I will keep these cookies bookmarked because I loved them.  SUPER rich.  In fact, do not let your 4 year-old eat one after 6pm if you do not want him to wake up at 1am for an entire hour.  Next time I might add some espresso powder?  Right, that sounds like a terrible idea if I'm worried about sleep, but coffee helps to enhance chocolate flavor even more.  Besides, I have two kids and I've given up on sleep for the next 18 years.  Recipe here.  

Spinach Pesto and Sausage Strata

My friend Beth made this Rachael Ray egg dish yesterday and it was absurd (recipe here).  Incredibly filling and delicious in many ways.  She also made Monkey Bread and I practically had to roll myself out of her house.  I don't have willpower, especially when it comes to bread and cheese.  If you ever have to torture me into revealing information, just put me in a room full of bagels and cheese curds.  You'll win.  You'll also witness a frightening amount of bagels and cheese curds enter my body.  Anyways, the above dish would make a lovely Mother's Day brunch.

And remember this?   

Melting Tomatoes

Melting Tomatoes.  Don't they sound divine?  Don't you want to take a spoon to that picture and scoop them all into your mouth?  Do you hate it when I say words like divine?  I sort of do.  I sort of hate it.  Ina can get away with saying that word, because she says and does everything with such a calm, non-pretentious confidence.  I love her.  Is this post getting creepy?  It started out obnoxious and now it's just weird.  I'll wrap it up.  Ina serves these tomatoes over salmon, and we did too, but the leftovers could be used for ANYTHING.  Toast, eggs, pasta, etc.  Add them to your life.  Recipe here.  

Tempura Green Beans

*First and foremost, I want to say my heart goes out to everyone in Boston, especially those affected by yesterday's tragedy.  Rather than feel angry and confused about the bad people in this world, I am trying to focus on the good - those who run into a smoke filled crowd, those who donate blood and heal wounds.  And as a mother, this quote can help us all stay positive.  Ok, moving on...   

One of our favorite restaurants in Santa Monica is M Street Kitchen.  Kid AND adult friendly.  Cocktails, sports TVs, delicious food, a "kids-eat-free happy hour" with healthy, appropriately-sized portions and THE BEST adult happy hour burger.  Then there's the bakery - with homemade English muffins, sea salt chocolate chip cookies and brown butter rice crispy treats.  It's all stupid good.  If you're ever in LA, go there, for breakfast, lunch or dinner.  

One of our favorite appetizers is something called Three Green Bites.  It's edamame, tempura green beans and shisito peppers.  I decided to recreate it at home (with avocado in place of the peppers) by frying up my own tempura green beans.  It was so easy and they are so good.  And trust me, if your kids don't like green beans, they will eat these.  Hey, whatever works.  

Tempura Green Beans

(Makes enough batter for many, many green beans)

Printable Recipe

Vegetable oil

Green beans, cleaned and trimmed (I like to use French-style cause they're skinnier)

1 cup all-purpose flour

1 cup light beer (or you could use club soda)

Salt

Soy sauce for dipping

Place 2 inches of vegetable oil (approx. 4 cups) in a deep pot.  Heat oil (over medium-high) until it reaches 350 degrees.  In a shallow bowl, whisk together flour and beer until combined.  Coat about 15 green beans at a time in batter.  

Using tongs, place green beans in oil one by one to avoid them sticking together.  Fry for a couple of minutes, until golden brown.



Remove with tongs and place on a paper towel to cool.  Sprinkle with salt to taste.

Serve with soy sauce for dipping (good for all the green bites).

Homemade Baseball-Shaped Graham Crackers

Jack had his first T-ball game over the weekend and it, was, comedy.  A bunch of little 4 year-olds wearing jerseys down to their knees, more excited than I'd ever seen them, running around after one ball and tackling each other to be the first to get it as we chanted, "you're on the same team!"  It brought back memories of my own childhood days in the outfield, where I chased butterflies and spoke to imaginary boyfriends and let pop-ups hit me on the head.  So I didn't grow up to be an athlete, but I did learn how to bake a thing or two which is why I volunteered to bring snacks for the first game.  The perfect excuse to try out this Weelicious recipe (found here) for Homemade Graham Crackers.  

I used a circle cookie-cutter and a fork to turn them into little baseballs!  Jack had so much fun helping. They were very easy to make and while mine were slightly thicker than the original cracker, the taste was very familiar and delicious.  By the way, I also brought 20 bags of baby carrots and I came home with 19 bags of baby carrots.  I think a dad ate one bag.  He's going to have great eyesight, I told all the graham cracker-eating kids who absolutely ignored me.    

Salted Caramel Brownies

I'm not sure there's anything to say here.  These are Ina Garten's Outrageous Brownies, drizzled with caramel sauce and sprinkled with sea salt.  Do you want me to tell you that they're good?  See, I think that would be insulting your intelligence.  Similar to talking really  s l o w l y  AND LOUDLY to a foreigner or an old person.  They're not dumb.  You're not dumb.  You know these are amazing.  You know I'm eating them for breakfast, I don't need to tell you that.  Oh you didn't know that?  

I'M EATING THEM FOR  B R E A K F A S T,  OK??? 

Recipe here.  

Broccoli and Spinach Soup

I've been making a lot of soups lately, and yes, not typically a spring-type food.  But they're very light, packed full of veggies and perfect for "what-do-you-mean-I-have-to-wear-a-swimsuit-soon" weather.  Listen, this is as green as I get people.  You're never going to see me put spinach and fruit in a blender and drink it.  There are other sites for that kind of stuff (like oh my god this one - please click on that link if you're not afraid of bad words).  But I will throw down some green soup, I will throw it down into my belly.  Get in there, green soup, get in my belly for good (don't know what I'm saying, baby stopped sleeping again).

I'm too lazy to write up a recipe but what I did was very simple.  I followed the directions for this Asparagus Soup, only instead of adding asparagus I added 3 cups chopped broccoli florets and 10 oz. of thawed, frozen spinach.  Everything else remained the same.  Easy peasy WHY DO YOU LET ME SAY THAT.       

Margarita Cupcakes

Cinco de Mayo is still a month away, but I say any day works as an occasion for Margarita Cupcakes.  You know those moments when you're like, man, I wish I could have tequila at 1pm?  Well, go for it.  In the form of a cupcake.  No one will judge!  They might judge a little.  But who needs those people!! I like to surround myself with those who will gladly eat a cupcake baked with tequila, soaked with tequila and topped with tequila frosting.  Ole!  These were wonderful - not overly sweet, fresh lime juice and zest, moist and delicious.  I used a regular old freezer bag with a 1/2-inch piping tip for the frosting and sprinkled lime zest and a pinch of salt on top.  Recipe here.  Ole!