Archive | EAT

ice cream sammies (happy st. patrick’s day!)

want to eat something st. patty’s-ish today, but corned beef and cabbage isn’t your jam? throw together these minty ice cream sandwiches to enjoy after dinner!

ice-cream-sammies-for-st.-patrick's-day

you’ll need:

  • chocolate chip mint ice cream or other green ice cream or gelato of choice
  • waffle cone or chocolate wafers (cookies or graham crackers work too)
  • gold &/or green sprinkles

set ice cream out to soften for about 5 minutes. press a scoop of ice cream between two wafers or cookies. roll edges in sprinkles. cover and store in freezer until your ready to eat!

a few other st. patrick’s day ideas from last couple week:

  1. green soup & BLTA’s
  2. garlands and a free art print
  3. kid crafternoon 

i don’t know about you guys but monday came way too soon for me this week, so i’m looking forward to doing and eating something yummy and festive with the kids tonight. how about you – any fun plans!?

xo . rae

2

MARCH one week spread.

i’m excited to be going back to my roots with a little meal planning action today! a bit different than what i’ve done in the past, but still fun and helpful… let me know what you think!?

one-week-spread-MARCH1

march-spread-menu-shopping-list

here’s a printable menu and shopping list you can add to your fridge. to use, click the image above and download, print and cut. then follow the links above to fill in the grocery list and (bam!) your all set for next week!

xo . rae

1

ASPARAGUS SOUP with BLT’s and avocado

asparagus-soup-and-blta-recipethis soup may be green, but it’s 100% kid approved in our home… i could hardly believe my ears when they raved about how yummy it was the first time they tasted it (and every time since). if your still nervous about giving it a try, go heavy on the salt – it helps!

for the soup, YOU’LL NEED:

(serves 4 to 6 / takes 30 minutes)

  • 2 tablespoons butter
  • 1 large onion, peeled and thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup basil leaves, chopped
  • kosher salt & ground black pepper
  • sour cream to top
  • basil leaves to garnish
  • an immersion blender, food processor or blender (i highly recommend getting an immersion blender if you don’t have one already and are a soup person like me! so much easier and less messy than letting the soup cool and blending in batches)
  1. in a large saucepan or dutch oven over medium heat, melt butter and add onion. stir constantly until softened (about 4 minutes).
  2. add asparagus, basil and broth and bring to a boil over high heat.
  3. reduce heat and simmer for 15 to 20 minutes, until asparagus is tender.
  4. remove from heat and blend soup until smooth using an immersion blender or in patches using a food process or blender.
  5. season to taste with salt and pepper. ladle into bowls and top with sour cream and basil.

for the BLT’s, YOU’LL NEED:

(serves 4 to 6 / takes 15 minutes)

  • 8 to 12 slices of country bread
  • 8 to 12 slices favorite bacon, cooked (i used turkey)
  • 2 avocado, peeled and sliced
  • 2 large ripe tomato, sliced
  • favorite lettuce
  • 2 to taste salt and pepper
  • mayonnaise
  1. cook bacon and toast bread to your liking.
  2. meanwhile, prep fixings.
  3. build sandwiches by layering mayo, avocado, bacon, lettuce and tomato in-between slices of bread.

(images by stacy jacobsen)

0

snack attack (almond butter fondue)

after-school-snack-101

i used to daydream about what a cool mom i would be.  late bedtimes, unlimited tv + video games, a pantry full of junk foods, a freezer stocked with frozen dinners, and (for the love of all things cool) my child would definitely be allowed to watch beverly hills 90210.

i would be epic, for sure.

and then we all know what happened….  i became a mom.  and being cool took a backseat to other things.  and i learned (quickly) that me children became crazy people when they overly indulge in watching or eating junk.  a little = good, a lot = get me outta here.

luckily cool mom and responsible mom can co-exist.  the nut butter fondue recipe below is the perfect example….after-school-snack-112

to test my theory, espen and i invited stacy and her oldest, tavin (who is funny and sweet, and really such a stud) over to try our new snack recipe.

the boys had fun (as you’ll see below) and scarfed it down. (point for cool mom!)

the nut butter in the fondue is full of cancer fighting, brain powering, heart loving, muscle building, and all around good for you, nutrients.  plus the fresh fruit dippers.  (point for good mom!)

AND it only took 10 minutes to warm up the fondue and slice the fruit.  (point for busy mom…!)

after-school-snack-119

I N G R E D I E N T S :

  • 2 tablespoons heavy cream
  • 1 cup chocolate almond butter (we used justin’s, but an alternative like nutella works too)
  • sliced fruit and/or snacks (like pretzels) for dippers
  • toothpicks or skewers for fonduing! 

D I R E C T I O N S :

  1. prep dippers.  
  2. then in a small saucepan, warm nut butter and cream over med-low heat, stirring continuously until heated through.  
  3. transfer to a bowl, make sure it’s not too hot and serve!  (you could also warm the nut butter and cream in the microwave)

after-school-snack-106

after-school-snack-104

after-school-snack-102

oh, and i forget to mention that the chocolate nut butter has less than half the sugar of chocolate chips. happy snacking!

xo . rae

(images by stacy jacobsen)

2

#SeattleKids: molly moon’s (our fave ice cream shop)

Molly-Moon-Seattle-Kids-2i’m excited to share the second post (here is the first) of a new series that is nameless at the moment (tiny tourist, kids about town…?) but i’m kinda digging the simplicity of “Seattle Kids”. let me know if you have any ideas!

i love seeing where and how people do life, as well as promote community and local businesses so i thought i’d introduce you to molly moon’s–our favorite place to grab ice cream when we are in the city. everything about this shop is organic, homemade and ridiculously delicious. hope you enjoy!

you might also like: molly moon’s on instagram & this fun “how to make ice cream pie” video.

xo . rae

(short film by August Island Pictures)

2

you are the sprinkles to my ice cream (free printable)

we are in full blown heart day mode around here and i can hardly wait to wake up tomorrow and make the yummiest, red, pink and heart themed brekkie for the fam, but first some very long overdue valentine printables….

sprinkles-valentines-5

inspired by my favorite food group while pregnant, ice cream, i put together some fun valentine’s to share with you! craft supply details and file download are available below…. the kids were very involved in the designing of their classroom valentines this year so i’m thinking my girlfriends will be getting these.

sprinkles-valentines-3 sprinkles-valentines-6 sprinkles-valentines-2 sprinkles-valentines-7 CLICK HERE TO DOWNLOAD VALENTINES sprinkles tubes – plastic “test tubes” found at our local craft store in the baking section, sticker paper for the valentine template, washi tape to seal the lid. baggies – plastic bags from the craft store (3″ wide), card stock for the topper, double stick tape to close things up! more on my love affair with ice cream next week… hope you are having fun prepping for heart day with the kids! let me know if you have any questions. xo . rae

0

protein pancakes worth waking up for. (recipe)

protein-pancakes-10

looking for a warm brekkie idea that’s packed with protein, requires just a few ingredients and is also really easy to make and clean up after?

you’re in the right place!

after a few years of randomly throwing protein powder, flaxseed, or oatmeal into our usual (delish) pancake mix in an attempt to make them more healthy for school mornings, i finally did my research, made an actual recipe and (like the good PR person i am) ran it by a focus group.

protein-pancakes-4

cuteness and pickiness were a requirement for this study, making jack and tilly the perfect candidates.

ordinarily i find that knowledge is power and try to explain to the kids why they are eating things like raw almonds or green juice, but in this case i probably should have kept all the healthy details to myself until after they tried the pancakes.

protein-pancakes-6

protein-pancakes-3

protein-pancakes-2

 they were skeptical at first, but eventually dug in and devoured!

protein-pancakes-9

here is the recipe if you want to give it a whirl!

EASY PROTEIN PANCAKES RECIPE

makes 10-12 medium pancakes

  • 2 ripe bananas, mashed
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/4 cup rice flour (or preference)
  • 1/2 tsp cinnamon
  • oil for cooking
  • feeling wild and crazy? try adding flaxseed or protein.
  • topping ideas: berries, sliced banana, strawberries or other fruit, peanut or almond butter
  1. in a medium mixing bowl, mash bananas. add whisked eggs and vanilla and stir to combine.
  2. in a separate bowl whisk together rice flour (or preferred) and cinnamon and then stir into the egg mixture. the batter will be a little thicker than normal pancakes – if it seems too thick, add a little almond milk (or whatever you have on hand) to thin it out.
  3. warm oil over medium heat and cook batter just like you would regular pancakes.
  4. add your favorite toppings and eat! side note, i thought sliced banana would be overkill as a topping, but it was quite delicious :)

what is your favorite healthy breakfast recipe?

happy hump day friends!

xo . rae

5

currently making chicken tortilla soup

this is one of those meals i would be happy to make (and eat) every week. it’s easy to throw together, the toppings make it extra fun and leftovers taste even better the next day. one of my favorite things to do is make a batch on a lazy weekend day (when everyone is hanging out and friends come and go), set out bowls and all the fixings and let people help themselves as they get hungry. no snack time messes or negotiations necessary and the kids devour it.

the recipe is below.  hope you enjoy!

tortilla-soup-recipe-1 INGREDIENTS

1 pound shredded chicken
1 tablespoon olive oil
1 cup diced onion
2 red bell pepper, diced
3 cloves garlic, minced
1½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 – 7 ounce can green chilies
32 ounces chicken stock
4 cups hot water
3 tablespoons tomato paste
2 -15 ounce cans black beans, drained
3 tablespoons cornmeal (optional)
5 corn tortillas, cut into strips

DIRECTIONS

1. MAKE THE SHREDDED CHICKEN, place chicken breasts into a saucepan and add enough water to cover. cook over medium heat, bring to a boil, and simmer until chicken meat is cooked through, about 10 to 12 minutes. transfer chicken to a plate, allow to cool, and shred using 2 forks. (while chicken cooks, prep veggies!)

2. SAUTE VEGGIES, heat 1 tablespoon olive oil in a soup pot over medium high heat. add onions, red peppers, and minced garlic. stir and begin cooking, then add the the spice mix and stir to combine. add shredded chicken and stir.

3. MAKE SOUP, pour in chilies, chicken stock, tomato paste, water, and black beans. bring to a boil and reduce heat to a simmer. simmer for 30 minutes, uncovered. (if the soup is already thick, i skip this part) mix cornmeal with a small amount of water and pour into the soup. simmer for an additional 30 minutes.

time for a taste test! add more seasoning if needed.  turn off heat and let cool for 15 minutes. a few minutes before serving, stir in tortilla strips.

tortilla-soup-1

ladle into bowls, then add the best part… toppings!!

lime wedges  (i’m always tempted to skip this topping, but it’s a fave with this soup)
sour cream
diced avocado
diced red onion
salsa or pico de gallo
grated cheddar cheese (or mexi blend)
cilantro

mmmm… now i’m hungry.

do you have an easy go-to meal that everyone loves!?

xo . rae

 

5

Mm, mm, good!

we all have those days, you know, the ones that start with a jump (after hitting snooze a few too many times) and frantically fly by with a million errands, car pool duties, kid wrangling, forgotten homework, never ending emails, meetings, and soccer practice. All of a sudden it’s dinnertime. These sweet (hungry) faces are looking at you with expectation knowing you’ll make something delicious.  You’ve just discovered your coffee in the microwave that you were warming up 8 hours ago, and the grocery store wasn’t one of the places you made it to that afternoon. Ugh.

campbells-3

enter campbells’ skillet sauces (hooray!). campbells has always been a household brand with a reliable (and nostalgic) product and the skillet sauces are no different. a couple weeks ago while getting organized for a busy few days (3 bdays and halloween all in 5 days!) i loaded up on some flavors, including one from their new slow-cooker selection.   they made dinnertime effortless and delish – just boil noodles, start the rice maker and cook the meat. clean up is a cinch too and my cutie pie kids (and husband!) give dinner two thumbs up.

campbells-2these sauces take the stress out of making a hearty meal on the fly; i’ve already grabbed a couple extra to have on hand for those busy days. there is a great lineup of skillet and slow cooker flavors to choose from and for an added bonus there’s a $1 off coupon on their site (click on link below and then click the menu items along the top). Phew, with dinner done it’s time to heat that coffee back up and relax.


This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at
http://www.campbellsauces.com/

side note, i was surpised at how many of my friends already had these sauces in their pantry… have you tried them!?

xo . rae

Disclosure: I received samples and compensation  for the purpose of this post however all thoughts are 100% my own.

0

zucchini bread pancakes

the kids might make all kinds of faces (and noises) when they see you add shredded zucchini to perfectly good pancake batter, but they will be kissing the cook after the first bite!

zucchini-pancakes-rae-ann-kelly-4

the recipe above (from the monthly spread) calls for gluten free pancake mix, but you can use whatever brand you like or make it from scratch using this recipe.

// CLICK HERE TO DOWNLOAD A PDF VERSION OF THE RECIPE //

zucchini-pancakes-rae-ann-kelly-3

i don’t love cooking breakfast in the morning (it just seems wrong to start the day with hand dishes!) but the hubs and kids are constantly making requests so it’s nice to have fun recipes to choose from.

do you have any favorite brekkie dishes?

xo . rae
{images by stacy jacobsen}

0

delicious {corn} fritters

corn-fritters-rae-ann-kelly-10

now that school has started, i get to spend a few days a week (when i’m not working) with the ham above (no sibs) which i think qualifies me as the luckiest person alive. however, i would like to go on the record and say, i’m not sure that one takes any less energy than two seeing as how he becomes this hilarious, go-go baby when his siblings are away and a chill wallflower when they are around . it’s been interesting to watch and has made for some amusing errands and outings, just the two of us.

earlier this week griffey and i headed over to my friend kim’s house to catch up, play, and make corn fritters in her (nearly complete) remodeled kitchen. so jelly. her and her husband have done an amazing job which made cooking fritters that much more fun.

corn-fritters-rae-ann-kelly-4

corn fritters are a great veggie side for dinner, after school snack, or happy hour app. (recipes below)

corn-fritters-rae-ann-kelly-1

INGREDIENTS:

  • 1-1/2 cup frozen corn, thawed
  • 1 large red bell pepper, diced
  • 1 tablespoon oil, for sautéing
  • 3 tablespoons fresh cilantro, chopped
  • a couple pinches of salt (optional)
  • 3 eggs
  • oil to cook fritters

TO MAKE: heat oil and sauté corn and peppers for a few minutes. remove from heat and transfer to a medium mixing bowl.

corn-fritters-rae-ann-kelly-2

prep cilantro, whisk eggs and add to a mixing bowl with a little salt.

corn-fritters-rae-ann-kelly-3

stir to combine.

add enough oil to a non-stick skillet to cover the base and heat over medium. drop large spoonfuls (i use my 1/4 measuring cup) of the corn mixture into the pan, 1 to 3 at a time (depending on size). cook until browned (about 2 minutes) and flip to cook the other side.

lay on a paper towel or wax paper (paper side up) to drain and cool before serving!

corn-fritters-rae-ann-kelly-7

with the exception of griffey, the fam devours these fritters.

corn-fritters-rae-ann-kelly-8

grif just laughs at me for eating my veggies i guess… good thing he doesn’t know what’s in the green juice he chugs at brekkie. guess who will be laughing in the morning!? mwahahaha.

now that we are well into the fall & back to school season, is there something in particular that you are really enjoying?

other than time with my littlest, i must admit i’ve gone over my budget at starbucks – those pumpkin spice lattes get me every time!

xo . rae

(images by kim charie)

1