Sunday, March 13, 2011

Carrot Cake Oatmeal–Slow Cooker Method

I got the inspiration for this dish from Oh She Glows (great vegan recipe ideas). I thought the concept would be perfect for the slow cooker and simplified it so it would be easier for me to throw together before bed.
I’m really pleased with how it turned out. I would definitely recommend adding a little maple syrup (or your favorite sugar like substance) on top because that really takes it from good oatmeal to carrot cake. My husband liked it even though he always complains whenever I use pecans or walnuts. Gordie seemed to like it too even though it often rejects carrots recently. They didn’t bother him at all in this. Bottom line - I will definitely be making it again because I loved it.
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Carrot Cake Oatmeal Slow Cooker Method (Serves 4-6)
1 Cup Steel Cut Oats
2 Cups Water
2 1/2 Cups Milk (I’ve tried skim and soy – both good)
2 cups of carrots finely grated (2-3 good sized carrots, I have used a coarse grate and it was fine, just not as good)
1 Tsp Cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 cup walnuts/pecans (I always substitute pecans, I find them less bitter)
1/4 cup raisins
top with milk and maple syrup

I think a little cream cheese mixed in would be great, but I haven’t had a chance to try it.

Directions
1. Place the first 8 ingredients in a crock pot and stir to combine.
2. Cook the oatmeal on “warm” for 6-9 hours (If I put it on low overnight half of it sticks to the side of the crockpot, you may be able to put yours on low overnight if yours doesn’t run quite as hot as mine. If you don’t have a warm setting reduce the cooking time or just deal with it).
3. When you get up, pop in the raisins and walnuts.and turn the heat up to low. Cook for 20-30 more minutes and serve with milk and maple syrup.
Per 1/6 of the oatmeal with 1 Tbsp of maple syrup: Calories – 235, Carbs – 46g, Fat – 5g, Protein 8, Fibre – 5.
Photography Note: It is hard to take appealing pictures of goopy things. Toppings really help make it look more attractive.

Saturday, March 12, 2011

Loving Leftovers: Pasta Frittata

One of the things that I’m trying to focus on lately is throwing out less leftovers. Often I find that I just can’t handle eating the same meal that I may have already had for supper and lunch again for the following supper. So I’m trying to find ways of mixing it up to make something that feels fresh but doesn’t involve a lot of additional work. One of my favourites is making a leftover pasta frittata. It works with any type of pasta and with or without meat. It’s best if you have a sauce with a bit of substance, but if all you have is plain pasta or a weak sauce like olive oil and parmesan you can still make it work. If this is the case, I’d recommend starting the frittata by sautĂ©ing an onion and some garlic to bump up the flavour or just add a few additional fresh items like fresh herbs (basil is nice), more tomatoes, or peppers and it’ll be great.
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Leftover Pasta Frittata Recipe
About 1 cup of leftover pasta plus sauce
7-8 eggs
3/4 cup grape tomatoes halved
1 cup shredded cheese
salt and pepper
2 Tbsp extra virgin olive oil
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Cooking with the Kids
The kids can:
  • Beat the eggs
  • Measure, pour and mix
Directions
1. Preheat the oven to 350F. 2. Beat the eggs and mix in the tomatoes, cheese, salt and pepper. 3. In a large oven proof skillet, heat the olive oil over medium heat. Add the pasta and sauce and heat for 1 minute. 4. Evenly distribute the pasta in the pan. 5. Pour the eggs over the pasta and coat as well as you can. 6. Sprinkle the eggs with salt and pepper. 7. Cook over medium heat for 4-6 minutes. The frittata should be mostly set but the top will still be runny. 8. Place the pan in the oven for 4-6 minutes until the eggs are set.
If you don't have an oven proof skillet, you can use a lid to set the top of the eggs or you can slide the frittata onto a plate and then flip back into the pan to cook the other side but you’ll have to cook it longer on the first side.
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The nutritional information will vary widely depending on what kind of pasta and sauce you use.
I seem to always have more than a cup of leftover pasta and have trouble resisting adding the extra. This will still work, but it won’t be as ‘eggy’ and it may alter the cooking time.

Friday, March 11, 2011

My Favorite Basic Hummus Recipe

I’m going to try out a few different hummus variations in the next couple of weeks, so I thought I’d first share my go-to hummus recipe. There’s about a million different hummus recipes out there but I do really love this one. I prefer the powdered garlic to fresh garlic as it gives it a more mellow flavor. I also strongly recommend making it a day ahead. The flavors have a chance to mix and the bitterness of the tahini (which I am a little sensitive to) is gone after a night in the fridge.     

Hummus Recipe
1/4 teaspoon Garlic powder
1/4 cup Lemon juice
1/4 cup Water (more if needed)
1 can (16 oz) Chickpeas ; rinsed and drained
1/2 cup Tahini
1 teaspoon Sea salt

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Cooking with the Kids
Gordie really enjoyed making this and I enjoyed making it with him. Because there’s no heat required he’s able to be there through the whole process. Your child wouldn’t have to be much older than Gordie (nearly 2) to be able to do this with a lot of independence. 
The kids can:

Directions

1. Drain and rinse the chickpeas.
2. Add all the ingredients to the food processor (you can use a blender, but it’s not really  not as effective. I have tried and don’t recommend it. I ended up buying a food processor so I could make hummus).
3. Run the food processor until the hummus starts to appear to bounce up and down (this won’t take a really long time) . Alternatively just check it every 10 seconds or so. You’ll want to scrape off the sides of the food processor because I find some chickpeas tend to stick to the sides and then give it another quick blend. If you are finding it’s not as well mixed or creamy as you would like just add another 1/4 cup of water.

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I find this makes quite a lot of hummus so I usually freeze half. It freezes really well.

Per 1/8 of the hummus: Calories – 103, Carbs – 10g, Fat – 6g, Protein 4, Fibre – 3.

Thursday, March 10, 2011

Welsh Rarebit (Usbourne First Cookbook)

WelshUsborne cookbook rarebit, is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot over toast. It’s also the last recipe that I’ll be testing for my review of The Usborne First Cookbook. (Overall review to come). This is another one that I figured Gordie would love, it combines two of his favorite things eggs and tomatoes, how could we go wrong?

I also tried Baked Egg Tomato Cups, Cheese SoufflĂ©  and Tasty Rice make sure it check them out too.

Welsh Rarebit Recipe
3/4 cup grated cheese (I’d use a an sharp cheddar next time)
1 tsp mustard
1 egg, beaten
3 or 4 drop Worcestershire sauce
salt and black pepper
4 slices of bread
2 tomatoes sliced

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Direction
1. Stir the cheese, mustard, egg, Worcestershire sauce, salt and pepper together in a bowl.
2. Put the slices of bread in the broiler (the toaster oven was great for this). Toast on on side.
3. Remove the toast from the broiler and spread the cheese mixture over the untoasted side of the bread. Lay a couple of slices of tomatoes on top depending on the size of tomato.
4. Put the toast back in the broiler until the cheese is bubbling and light brown.

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So, Did They Eat It?
Gordie liked this, but not as much as I had expected. I made it for lunch so only the two of us were there to try it but that was probably for the best. At first I thought it was a little bit bland (it kind of is) but I kept going back for more! It was actually pretty yummy. I tried out two kids of bread a sourdough-like kind and a regular whole wheat. The Whole wheat actually turned out a lot better. I think the softer crust helped a lot. I’m not sure I’d bother making it again, but it would be a great recipe for young chefs. There is a lot they could do independently.

Per Welsh Rarebit: Calories – 183, Carbs – 17g, Fat – 9g, Protein 10, Fibre – 3.

Tuesday, March 8, 2011

A Critical Look at Research in the News: Parents Exaggerate Joys of Parenting

I am sick of articles written (largely) by people who do not have children talking about how children make parents unhappy and people who have kids are stupid/ridiculous/deluding themselves. (Yes, obviously I should stop reading them, but that’s beside the point.) There seems to be a segment of the population that delights in exclaiming that parents are foolish to have had kids when any piece of research comes out that appears to support that position.

I’m frequentlyimage dismayed when I read newspaper articles talking about research studies. They often overstate or misrepresent what the (usually single) study actually found. Particularly in the headline in order to get a catchy title.

This can serve to rile up or confuse people unnecessarily. So, I’ve decided to examine articles that I find interesting and try to explain what the study actually found and how this corresponds with what its portrayal in the newspaper.

The first article article I’ve chosen is, Kid Crazy: Why We Exaggerate the Joys of Parenthood. 

In their study reported on in this article, Eibach and Mock, tested how parents reacted to different types of information about parenting in two studies. In these two studies, parents were presented with either information about the costs of parenting or the costs and long term benefits. (It’s interesting to note that all the information presented to parents was of an economic nature. The benefits described were how children help you in your old age so you are more financially secure if you have children. This seems to be a rather limited presentation of the benefits of raising children.) The studies found that although parents feelings of emotional discomfort immediately after reading the negative material was higher than those who had read the positive and negative material, when tested after a delay, these negative feelings were gone. They also found that parents who read the negative material were more likely to say that they enjoyed spending time with their children and were planning on spending more leisure time with their kids.  (You can access the abstract to the original scientific journal article here.)

So, that’s what the research found. What did the article report? Here are a few direct quotes from the Time: Health article by John Cloud.

Now comes new research showing that having kids is nimageot only financially foolish but that kids literally make parents delusional.

But a new paper shows that parents fool themselves into believing that having kids is more rewarding than it actually is. It turns out parents are in the grip of a giant illusion.

Instead, parents glorify their lives. They believe that the financial and emotional benefits of having children are significantly higher than they really are.

Does this mean you shouldn't have kids? Yes — but you won't. Our national fantasy about the joys of parenting permeates the culture.

Of course parents should be commended for one little thing they do: maintain the existence of humanity. I praise them for that, but I think they're both heroes and suckers.

These quotes show an obvious bias by John Cloud. But he is hardly alone in his interpretation of the results of this study. You can find article after article that contains the same basic idea: Parents are delusional and this study by Eibach and Mock demonstrates this to be true.

But in fact, the study did not find that at all. What this really says is that parents can be manipulated into exaggerating the joys of parenting, not that they actually do in their every day lives. Actually, being that parents tend to encounter both the various rewards as well as the costs of parenting, this simagetudy would seem to suggest, if anything, that parents do not do exaggerate the joys of parenting in their everyday lives. What it does suggest is that parents may do this when going through a particularly difficult period such as a child being sick, parents will increase their commitment to their children and exaggerate the benefits to help them through a stressful time. This seems like a good thing to me. But somehow it’s being painted as a negative.

Besides, the ‘delusion’ as they call it is nothing more than Cognitive Dissonance. This is a phenomenon can happen to anyone who is having to deal with two thoughts that contradict each other. Such as in this case, how happy you are to be a parent and the economic burden of raising a child (if you want to read more about cognitive dissonance, here is a great, easy to read article by psyblog). It’s really not surprising or noteworthy that this happens to parents.

Yes, parenting is difficult. Yes when you are cleaning up puke from 2 sick kids in a sleep deprived haze it is hard to remember why you thought this was a good idea. But there are not many parents who would choose to have a do-over.

 

Articles that I have used on this topic for this post:

http://healthland.time.com/2011/03/04/why-having-kids-is-foolish/

http://www.psychologicalscience.org/index.php/news/releases/the-bottom-line-of-raising-kids-parents-rationalize-the-economic-cost-of-children-by-exaggerating-their-parental-joy.html

http://www.vancouversun.com/life/Parents+exaggerate+parenting+justify+costs+study/4379335/story.html

http://www.ncbi.nlm.nih.gov/pubmed/21245495 (link to the academic journal article)

Monday, March 7, 2011

Avocado, Grapefruit and Spinach Salad

I threw this salad together from things I happened to have in the fridge. It turned out so well and looks so pretty I now pull it out when I want an impressive looking salad that’s quick to put together when I’m entertaining. Although most of the time I make it just for myself.

Avocado, Grapefruit and Spinach Salad Recipe
1 bag of baby spinach leaves
1 grapefruit segmented (or a grapefruit fruit cup which are awesome)
1 avocado
almonds (sliced for sprinkling)
1/8 cup grapefruit juice
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
salt and pepper (freshly ground is nice)

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Cooking with the Kids
The kids can:

  • Scoop out the avocado
  • Put the ingredients in the salad bowl
  • Measure, mix and pour the dressing
  • Toss the spinach with the dressing (this is fun with your fingers)

Directions

1. Whisk together the dressing ingredients: grapefruit juice, olive oil, balsamic vinegar, salt and pepper.
2. Cube the avocado (and slice the grapefruit if necessary).
3. Put the spinach in a large salad bowl and toss with the dressing. You will probably have made more than you need so go easy.
4. Top with the avocado, grapefruit and almonds and serve.

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Per 1/4 salad with all of the dressing: Calories – 174, Carbs – 15g, Fat – 12g, Protein 3, Fibre – 4.