Italian Herb and Cheese Focaccia

I love making fresh bread.  I love the way my house smells when it is baking.  I love the warm comfort I get by eating a slice of bread fresh out of the oven, and anything with carbs is usually satisfying in my book.  I don't always have the time to make great rolls or a good loaf of bread so this is a great way to get homebaked bread in less than an hour.

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 Italian Herb and Cheese Focaccia

2 3/4 cup bread flour

1 tsp kosher salt

1 tsp turbinado sugar (sugar, or honey work fine)

1 Tbsp active dry yeast

1 garlic clove, pressed

1/8 tsp fresh ground pepper

1 cup warm water (110-115 F)

2 Tbsp olive oil, divided

I tsp olive oil

1/2 tsp Italian seasoning

1/4 cup fresh Parmesan cheese (I used bottled since I was out of fresh)

1/4 tsp kosher salt

In a large bowl or Kitchen Aid fitted with a dough hook add the flour, salt, sugar, yeast, garlic, and pepper.  Stir to combine.  Add the water and 1 Tbsp olive oil.  Mix until all the ingredients are well incorporated into a dough.  Knead until the dough is smooth and elastic.  

Coat the bottom of a glass or plastic bowl with olive oil.  Shape the dough into a ball and place in the bowl.  Turning to coat with the oil.  Cover with a towel and let rise in a warm place for 20 minutes. Preheat a baking stone your oven to 450 F. 

When the dough has risen punch down.  Lightly flour a piece of parchment paper and shape dough into a 1/2" thick rectangle.  Drizzle 1 tsp or so of olive oil over the dough and brush with a pastry brush.  Sprinkle with the Italian seasoning, kosher salt, and Parmesan cheese.

Transfer the dough to the stone and bake for 15-20 minutes until golden brown. Remove from the oven and let cool about 10 minutes.  Slice and serve.

Chicken and Rice Soup

I hate being sick, but the one thing I look forward to when I don't feel well is a hearty, warm soup.  It is soothing on the throat, helps with congestion and it is just comfort in a bowl.

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Chicken and Rice Soup

1 Tbsp olive oil
4 boneless skinless chicken thighs or 2 breasts, diced into bite sized pieces
2 small carrots, diced
3 small stalks celery, diced
1/2 sweet onion, diced
1/2 tsp salt
1/8 tsp fresh ground pepper
1 clove garlic, pressed
1/2 tsp dried thyme
6 cups chicken broth
1 cup cooked rice

Heat a heavy bottom stock pot over medium high heat drizzle 1 Tbsp olive oil in the bottom once it is up to temperature.  Add the chicken, season to taste with kosher salt and black pepper (you won't need too much because the broth has salt in it), and brown on both sides for about 5 minutes.  Remove the chicken to a bowl or plate.  If needed add a little more oil, if not add in the carrots, celery, onion, garlic, salt, pepper, and dried thyme.  Cook, stirring with a wooden spoon until the onions are starting to get translucent about 5-7 minutes.  Add the chicken broth and bring to a boil.  Cook until the vegetables are done.  Add back in the chicken pieces and the cooked rice.

This soup is best eaten the day it is made because the rice will absorb the liquid as it sits.  If you do have leftover soup keep stored in an airtight container in the refrigerator and when ready to reheat add in more chicken broth and taste for flavor.

Churro Donuts

I was surprised that these were not as popular as the Pumpkin donuts with my kids,  I have come to the conclusion that they are crazy... My husband and I sure liked them.  They reminded me of summer nights at an amusement park or the fair hanging out with friends and loving the sugar high... The best thing about these tasty treats is they are not fried, so they aren't quite so bad for you.

*Updated* After making this recipe several more times I had more consistent results doubling the flour for the recipe.  So instead of 1 cup flour I have adjusted the recipe to have 2 cups.

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Churro Donuts

1 cup water

2 Tbsp brown sugar
1/3 cup melted butter

2 eggs, beaten

1/2 tsp vanilla extract

1/2 tsp kosher salt

1 tsp baking soda

2 cups all purpose flour

1/4 cup butter melted

1/2 cup granulated sugar

2 tsp ground cinnamon

I use a Sunbeam Donut Maker.  You can also use a donut pan and bake the batter in the oven, or fry in hot oil (omit the baking soda).

Preheat the donut maker or oven.  In a mixing bowl combine water, brown sugar, 1/3 cup melted butter, eggs, and vanilla and mix until smooth.  In a separate bowl combine the flour soda and salt.  Add the dry ingredients to the wet ingredients and mix until all the flour is incorporated.

Place a corner of a gallon zip top bag into a glass and fold over the edges.  With a large spoon fill with about half of the batter. 

Remove from the glass and clip the top so that batter doesn't ooze out as you pipe the batter into the donut molds.

Spray the pan once with non-stick cooking spray.  Cut the corner off of the bag and pipe the batter into each of the molds until it is just above the mold ridge.  Bake until the green light turns on, and then let continue cooking another full cycle until the green light turns on again.  It takes longer than  other donuts to cook.  So check to make sure they are not doughy in the middle.

Melt the remaining butter and place in a bowl large enough to coat the donuts, and combine the cinnamon and sugar in another small bowl.  As the donuts finish cooking remove to a plate and pipe more batter into the molds.  One at a time dip each side of a cooked donut in melted butter then in the bowl with cinnamon sugar and coat on each side.

Repeat until all the batter is used.  Makes about 20 small donuts.  Enjoy!

Cornmeal Biscuits

Apparently I'm on a cornmeal kick... What can I say.  There is something about it that is just comforting. These delightful biscuits are a cross between two wonderful staples: cornbread and biscuits.  They are fabulous warm served with your favorite jam, honey butter, or even doused in mashed potatoes and gravy.  Enjoy.

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Cornmeal Biscuits

1/4 cup cornmeal
2 cups all purpose flour
1 tsp kosher salt
1 Tbsp baking powder
1/2 cup (1 stick) cold butter
1/2 cup sour cream
5 oz (1/2 cup + 2 Tbsp) milk

Preheat oven to 425 F.  In a mixing bowl add the cornmeal, flour, salt, and baking powder.  With a pastry blender cut in the butter until the mixture resembles a coarse meal.  Add the sour cream and milk and stir with a wooden spoon until the liquid is absorbed, there will be flour left in the bottom of the bowl.  Lightly dust a work surface with flour and turn out the dough kneading with the palm of your hand 4 or 5 times until all the flour is incorporated.  With your hands press into a disk shape at least 1/2" thick.  With a 2" cutter or glass cut as many biscuits as you can.  Place on a stone or baking sheet lined with parchment paper.  Gently press out the dough again and repeat until remaining dough is used.  Bake 18-22 minutes until golden brown and no longer doughy in the middle.

Makes 8 biscuits

Chores and Kids Responsibility

Today I was asked about my Chore Chart, so here it is.  No two families are the same so feel free to use this as a guideline and change it to work for you or look for something else that will work better.  There are tons of great ideas on Pinterest and the internet to help get you going...

The topic: Chores and teaching Kids Responsibility

As Mom's we want the best for our kids.  We want them to have fabulous opportunities to grow into amazing individuals with so much to offer the world when they become adults.  I want my kids to be smart, independent, responsible, reliable, honest, faithful, and still know how to have a good time.  I could add and add and add to my list of things I hope for my kids but ultimately I want them to grow up to be who they want to be.  Hopefully the things they learn while they are still with me will rub off a little and hopefully make them a good person not a crazy one...

We have used varying charts over the years and this one is a combination of several different ones.  For some reason this version seems to be the one that works for us.  Check it out and change/adapt it to what will work for you and your family.

The great thing about this is that it has taken out the nagging and the arguing.  I hated constantly reminding the kids to get ready at night or before the bus.  To pick clothes up off the floor or to put their shoes away.  It was ridiculous, this way if they don't do what they are supposed to do, they just pay me to do it for them.  So as I pick up dirty clothes, there's 10 cents for me, as I put away backpacks, another 10 cents for me and so on and so forth.  And it doesn't take too long for them to figure out they can be earning that money instead of letting you keep it.

When developing this chart I had a few goals in mind.  I wanted the kids to take ownership of the things that they are in charge of: getting ready for the day, practicing (piano), reading, and doing their homework.  If they do what they are supposed to they earn 10 cents per square = $2 a week.  If they miss the bus, they don't get to mark off their square and they don't get that dime.  I am also not in charge of marking off their squares, if they don't do it, it's not my responsibility and they only get paid for what they do.  Now just to set the record, they do not get paid for something they didn't do, I make sure they are being honest, they do not get rewarded for lying.

Tokens: Tokens are awarded for additional help, listening when asked to do something, for doing well at school, for being a great friend and brother, or to reward other good behavior.  They can be redeemed for 5 cents each, 20 = a toy from the prize box (purchased from the dollar store), and 2 = 30 min. TV and/or video game time.  If there are no tokens then the electronics don't come on, but not to worry, there is plenty to do to earn some!

I used pictures because until this year my youngest son wasn't reading yet, but I've left them up even though he can read now.  I guess I'm hoping the picture might make it seem more fun, and really it is the youngest who is always searching to earn more tokens.

I also pay for grades and reading.  If my kids read above and beyond what they are asked they get tokens!  I give hard cash for report cards.  I'm sure my pay rate will change as the kids get older but for now I pay $1 per A if they get all A's.  My oldest just earned $10 on his last report card.  If they have 2 or more grades that aren't A's they earn $0.25 cents for everything above a B.  I don't pay for C's.  You have to try and work to get paid.

On pay day, before my kids stash away their earnings 10% automatically goes into a tithing envelope.  20% goes into a locked savings bank which gets emptied into their real bank savings account periodically which I match and double the interest.  And everything else they get to keep to save or to spend on what they want.

If they want a new toy, they can save up and get it.  I do not buy them things at the store.  They get gifts for birthday's and holiday's but if they want to get anything else, they can work towards it.  If they buy something and it breaks, that stinks, I remember when I bought something that broke right after I bought it.  It's frustrating isn't it?  If they forgot their money or don't have enough (including tax and or shipping), remind them to bring their wallet or save up so they can get it next time.  Sorry. This has really been great for my boys.  I love watching them at the store figure out how much they can get with what they have and if it is worth the amount of money or not.

TV, games, and the computer is not allowed in the morning.  Period, no exceptions.  Video games are only allowed on Wednesdays (Early release) after homework is done, and on the weekends.  And the TV can only be turned on if and when all homework is done for the day.  During sports seasons there are several days a week it never turns on, and I was surprised that the kids really didn't miss it.  Don't get me wrong, they loved when they did get to watch, but they were happy, funny kids even without the TV.  Who'd have thought?...

My boys are really into Pokemon so we printed off chore charts for each of them from the following link there are several different options to choose from.  I printed out a chart for each of my kids and put it in a plastic page protector hung up on the fridge with magnets and we use a white board marker to mark them off each week.

Custom Chore Charts:
DLTK Growing Together: http://www.dltk-cards.com/chart/chart2.asp

This has really helped behavior and the peace level in my house. If you don't have a system in place yet, I hope this got the creative juices flowing to get one started.  Treat your household like a business.  Everyone has a job to help make it work. Mom should not be the only one working...

There are several great resources out there but here are a couple ones I utilize and really like.

ValuesParenting.com

The 7 Habits of Happy Kids by Sean Covey
Teaching Kids Joy by Richard and Linda Eyre
5 Spiritual Solutions for Everyday Parenting Challenges by Richard and Linda Eyre
Parenting the Strong-Willed Child by Kevin Hinckley

Coconut Lime Scones

For Bookclub this morning we are discussing the book Anthem.  Since the book celebrates the creativity of the human mind and individuality I thought it would be fun to make a new recipe.  I bought some limes yesterday and I love coconut, so I thought this would be a fun combination to try out.  It is a fresh flavor with just a hint of the citrus and a fun new twist for breakfast scones especially on a cold morning.

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 Coconut Lime Scones

1/4 cup sugar
1 small lime, zested and juiced
scant 1/2 tsp lime zest
1 1/2 cup flour
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 Tbsp lime juice
2 Tbsp milk
1 large egg, lightly beaten
1 tsp Turbinado sugar, optional

1/2 Tbsp lime juice
1/2 Tbsp water
1/2 cup powdered sugar
scant 1/2 tsp lime zest

Preheat oven to 425 F.

In a Mixing bowl zest half of zest of one lime reserve the rest in a small mixing bowl for the glaze.  With half of the zest combine with 1/4 cup of sugar pressing with the back of a spoon to release the oils and then stir to combine.  

Add the flour, salt, and baking powder and stir.  With a pastry blender or fork cut in the coconut oil until the mixture resembles a coarse meal.  Add the shredded coconut and stir. 

 Add the lime juice, milk, and egg and stir just until you cannot see liquid anymore.  There will still be a lot of flour left in the bottom of your bowl.  

Turn out the dough onto a flat work surface and knead with the palm of your hand about 8-10 times until the dough is soft and all the flour is incorporated.  

With your hands shape into a 6" disk and sprinkle with turbinado sugar if desired.  

With a knife cut into 8 wedges.  

Arrange on a stone or a baking sheet lined with parchment paper about 2" apart.  Bake for 15 minutes or until starting to brown and no longer doughy.  

Remove to a cooling rack and cool completely.

Mix the powdered sugar, zest, and lime juice, and water with a small whisk and drizzle over cooled scones.

Cornmeal Pancakes

These pancakes are a little more intensive than an ordinary pancake recipe but these aren't just ordinary pancakes.  They have a smooth and sweet cornmeal flavor that is delightful.  If my husband were to choose what pancakes to make, these would be it every time.  They are worth the extra 15 minutes.

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Cornmeal Pancakes

1/3 cup yellow corn meal
1 tsp kosher salt
2 Tbsp shortening
1 cup milk
1 egg
1/2 cup boiling water
1/2 cup all purpose flour
2 tsp baking powder

Boil 1/2 cup water and let sit.

In a medium saucepan combine the cornmeal, salt, shortening, and milk.  

Bring to a boil over medium to medium high heat in a heavy bottom saucepan stirring constantly until the mixture is thick and coats the back of a spoon.  Turn off the burner and remove from heat.

In a bowl beat the egg and temper by adding about a Tbsp of the cornmeal mixture beating with a fork until completely incorporated.  

Then transfer the egg mixture into the pan with the cornmeal, and stir until an even consistency.  

Preheat a griddle over medium heat.

In a mixing bowl sift the flour and baking powder.  

Add the cornmeal mixture and mix with a wooden spoon.  

Add the 1/2 cup hot water to the mixture and stir until combined.  

 Pour batter into about 4 inch circles on a greased griddle.  Cook until bubbles form all the way through the batter and the edges are set.  Carefully turn the pancakes, they are soft about 2 minutes.  

Cook on the other side until browned and cooked through about 1-2 minutes more.  Remove to a serving plate. Serve with your favorite syrup, powdered sugar, or jam.

Makes 10-12 pancakes