First Birthdays & Peanut Brittle

Many people have told me that kids grow up fast. I normally think, yeah yeah, tell me that when I am trying to coax my toddler through the grocery store for the millionth time or rocking my baby in the middle of the night. But seriously, they may have a point. We celebrated my baby girl's first birthday this weekend and I can't believe she is a year old! It feels like yesterday when I was holding her in the delivery room, all 6 pounds 2 ounces of her. Now she is an incredibly feisty one-year-old with enough spunk and determination to last a lifetime.

Property of Thyme for Grace. Do not use or distribute without permission.

We love her SO much. She is different from her big sister in so many ways and has kept our family on our toes for the last year. When we were told we were having another girl, I mistakenly thought, oh won't it be boring having two of the SAME? Wrong. I was so wrong. All children have their own unique personalities and our baby is no exception. She loves playing with her big sister, screaming literally every time she sees a puppy (with joy), bath time, snuggles at midnight with her daddy and sleeping on long car rides.

Sorry, my baby kind of took over this post. I promise there is something food related coming. But first, I want to say, parents have gotten carried away with first birthday parties. I know, I know, I am just as guilty. Seriously though, when did these things get so out of control? Fancy decorations, smash cakes, pinterest-worthy treats, so so much pressure for the perfect party. And guess what? The guest of honor will not even remember. But, I do love the idea of celebrating their first year of life and maybe, more importantly, it is a celebration that we parents survived the first year!

Below are a few photos from our baby's party and, as promised, a recipe for my grandma Sybil's delicious peanut brittle. We served it with the other treats at the party and it was DELICIOUS.

PARTY DETAILS
Theme: Pink & Yellow
Guests: 30
Drinks: Pink & Yellow Lemonade and Iced Tea
Meal: Grilled brats, hamburgers and hot dogs, potato salad, pasta salad, baked beans, watermelon, deviled eggs, salad & pickles.
Desserts: Cake, cookies, peanut brittle & cupcakes

Finally, what do you think of first birthday parties? Over the top? Not enough celebration? Too much pressure? We would love to hear your thoughts!

GRANDMA'S PEANUT BRITTLE

Prep time: 30 minutes
Cook time: 2 hours
Ingredients

• 1/2 cup white karo syrup
• 1/2 cup water
• 1 cup sugar
• 2 cups whole raw peanuts
• 1 tsp. baking soda
• 1/2 cup water (for testing)
• 2 tbsp. butter

Cooking Directions

1. Combine ingredients (except water for testing, butter and baking soda) in one pot and turn stove on high
2. Continuously stir mixture until peanuts begin popping
3. To test mixture, take a spoonful and pour it into 1/2 cup of water, if mixture turns rock hard, it is ready 
4. Butter a baking sheet
5. Pour baking soda into cooked mixture and stir
6. Then pour mixture onto buttered baking sheet
7. Allow mixture to set for an hour or so until hard
8. Break apart and enjoy!

Homemade Pad Thai

Once upon a time Jason and I had a favorite restaurant in the Twin Cities -- Big Bowl. There was an entrée we obsessed over at Big Bowl -- Pad Thai. Neither of us had prior exposure to such beautiful cuisine, but we became FAST Thai-food fans. Birthdays and anniversaries would certainly mean a trip to Big Bowl -- "quick, get out of your sweats, jump in the car and let's drool aaaall the way to Thai-food land!"

But when we moved to this rural world we had a bit of a problem. Where on earth would we get Thai food? Really, where?? Seriously, we are incredibly limited on restaurants here. So one year, on Jason's birthday, I got ambitious and, exploding with love for my husband, I set out to attempt our cherished entrée at home.

Seriously. Best. Decision.

We have never gone back. We can't go back... sorry Big Bowl. Pad Thai is quick, easy and inexpensive to make at home and I often have all the ingredients on-hand. Not to mention, we adore it JUST as much as the fancy-restaurant stuff. So, we kinda died to Big Bowl.

I'm really not trying to coerce you into ditching your financial support of Thai restaurants, but if you're a Pad Thai lover and aren't in the mood to spend $15-$20 per plate for great Pad Thai, here's an equally delicious option for you!

A couple notes on this recipe...

Use rice noodles if you can. Admission: I often have to use angel hair pasta, as photographed. Bummer, because we prefer rice noodles. But, surprise, our options here are limited and I can't find rice noodles nearby. If you're in the same conundrum, angel hair pasta will still taste fabulous. Just cook it al dente; if you're not ready to toss it into the wok right away run cold water over it so it stops cooking -- overcooked pasta is not the goal.

Fresh cilantro and bean sprouts are best, but call me a cheater. I've tried growing cilantro in our house before and it was an epic fail, so I just use dried cilantro -- it still tastes stupendous. I simply whisk it into the sauce ingredients. I also use canned bean sprouts. If you have easy access to fresh sprouts and highly prefer them, great. For me it's easier to get canned sprouts to store in our cupboard for whenever the Pad-Thai-crave takes over.

Sooo, to recap, once upon a time we went to Big Bowl every birthday or anniversary. Once upon a now, we dine-in, nestled into our dining room chairs, the table glistening with flickers of candle-light, blissfully savoring every bite of our homemade Pad Thai platter.

Or we chow down... in our sweats... in front of the TV. Mostly, the latter.

"Blessed are the pure in heart, for they will see God." Matthew 5:8

HOMEMADE PAD THAI

Prep time: appx. 30 minutes

Yield: About 4-6 servings

 

Ingredients

• 2 cups cooked & shredded chicken (or shrimp)
• 6-8 oz. rice noodles
• 1/3 cup lime juice
• 1/3 cup water
• 3 tbsp. brown sugar
• 3 tbsp. fish sauce
• 3 tbsp. soy sauce
• 1 tbsp. white vinegar
• 1 tsp. cayenne pepper
• 2 tsp. dried cilantro
• 3 tbsp. olive oil
• 3 cloves crushed garlic
• 1/3 cup finely chopped onion
• 4 beaten eggs
• 1 15-16 oz. can bean sprouts (You can also use a handful of fresh bean sprouts)
• 1/2 cup sliced green onions
• 1/4 cup chopped peanuts

Cooking Directions

1. Boil 4 cups of water and remove from heat. Add rice noodles and let them soak for 3-5 min. They should be soft but firm, not mushy. Drain and rinse them with cold water.
2. In a small bowl mix lime juice, 1/3 cup water, brown sugar, fish sauce, soy sauce, vinegar, cayenne pepper, dried cilantro & 1 tbsp. olive oil.
3. In a wok or large skillet, heat remaining olive oil. Once hot, toss in the crushed garlic and 1/3 cup onion. Cook on high until starting to brown. Add the beaten eggs. Cook and stir until they are scrambled but still moist.
4. Stir in the noodles and sauce mixture. Cook appx. 1 minute or until the sauce begins to thicken.
5. Add the chicken/shrimp, bean sprouts, green onions and peanuts. Heat, constantly stirring, until noodles are tender.
6. Serve garnished with sliced green onions and chopped peanuts. If you choose to use fresh cilantro, add it here.

Charlie Brown Pie

Chocolate and peanut butter -- it's an electrifying combination. My hubby is obsessed with this combo and, really, who isn't? Although I'm not wild about peanut butter by itself, throw some chocolate into the mix and I'm drooling.

I'd like to convince you to try this simple recipe because I really think you'll love it. I know your kids will! Allow me to share some happy benefits...

• Chocolate and peanut butter meet again (when has that ever failed?)
• It balances crunchy and smooth textures (a mouth massage, really)
• Offers a light and refreshing dessert experience (there's no kale, but I sure feel less gluttonous eating this over most desserts)
• It's ridiculously EASY to make (for real)
• Uses BASIC ingredients
• And best of all? You AND your kids will want more.

Charlie Brown Pie was Jason's favorite dessert growing up. Although he's nearly 30 now, he still asks for this over chocolate cake on his birthday. The ingredients are way simple -- it's hard to imagine it's that great, right? But there's just something magical about it...

Start by melting smooth peanut butter, then stir in softened butter and sugar...

The graham crackers get tossed into the peanut butter mixture next, but first make sure you crush 'em well. If you have larger chunks your crust will be crumbly instead of firm -- it'll still taste great but you'll be a little disappointed and no one wants that.

Now, press all of this into the base of the pan -- it will take a little time. Use the back of a spoon (not a fork) and press down until it's all compacted. Again, if the crust is too loose it will be crumbly. Cover the pan and place it in the fridge overnight (4-5 hours would also suffice).

Once the crust is chilled make the instant pudding/pie filling and pour it on top. Let it set, then finish off by slathering Cool Whip on top.

Such. Great. Stuff.

"And whatever you do or say, let it be as a representative of the Lord Jesus, and come with him into the presence of God the Father to give him your thanks." Colossians 3:17 (LB)

Charlie Brown Pie

Prep time: 10-15 min.

Chill time: overnight or 4-5 hours

Yield: 8-10

 

Ingredients

• 1/2 cup smooth peanut butter
• 1/3 cup sugar
• 1/4 cup softened butter
• 2 cups finely crushed graham crackers
• Two 3.9 oz. pkg. of instant chocolate pudding/pie filling
• milk called for in pudding/pie filling directions
• 8 oz Cool Whip

Directions

1. Melt the smooth peanut butter on low heat, stirring constantly. Remove from heat
2. Blend in the softened butter and sugar
3. Add the finely crushed graham crackers into the peanut butter mixture until all is blended well
4. Press this crust mixture into the base of a 9x13 pan with the back of a spoon. Make sure it's compacted well and isn't loose.
5. Cover and chill crust overnight or for 4-5 hours.
6. Make the instant pudding/pie filling according to the package directions. Pour on top of crust and let it set
7. Spread the Cool Whip over the chocolate. Enjoy!

Grillin' with Tay: Garlic Scapes*

I grew up on a farm in east central Minnesota. You might think about a farm having cows or pigs, but get that idea out of your head. This farm is a strawberry farm and my dad also grows beans and rye. There are no animals, besides the deer, raccoons, turkeys and bear that wander around the property.

Why is this important? Well, I found out about scapes because my parents sold strawberries at a farmer's market in downtown Minneapolis this year. The stand next to them sold these really strange looking things. They look like a small green snake with a white head, which is what my two-year-old likes to call them. But, in reality, they are garlic scapes, which come from the tops of garlic. They taste magnificent.

People have been known to put scapes in eggs or even butter, but another great way to eat them is from the grill. I LOVE anything on the grill. Even if you threw some nasty tofu on a charcoal or gas flame, I would probably eat it happily because it is grilled. I am pretty good with a spatula and tongs when it comes to brats, burgers or chicken, but as far as grilling vegetables, I am an amateur. However, be it luck or hidden talent, these scapes came out pretty tasty. They were a great compliment to our 4th of July dinner and added a bright pop of green to the array of delectable dishes. I hope you enjoy them as much as I did!

"For I know the plans God has for you," declares the Lord, "plans to prosper you not to harm you, plans to give you a hope and a future."
- Jeremiah 29:11 (NIV)

*About Taylor: Taylor is Hannah's husband. He is a 7th grade language arts teacher. When he isn't teaching, he enjoys playing with his two daughters, fishing, reading, playing basketball and going on adventures with Hannah! He is an AVID Minnesota sports fan.

GRILLED GARLIC SCAPES

Prep time: 5 mins

Cook time: 3-4 mins

Yield: 4-6 ppl

Ingredients

• 3 dz. garlic scapes
• 4 tbsp. grapeseed or olive oil
• 1 tbsp. Jane's Krazy Mixed-Up Salt

Cooking Directions

1. Cut off bottom ends of scapes
2. Place scapes in gallon zip lock bag
3. Mix ingredients into bag and shake until scapes are coated with seasoning and oil
4. Grill 3-4 minutes (try to flip them halfway through)
5. Serve as a side with grilled meat and potatoes!
           

Our Favorite Kitchen Tools

Our kitchens aren't stocked with every handy, dandy Pampered Chef gadget out there (to be honest, we have none). We both get by with the basic kitchen tools and this has been fine. But sure, we each have a "kitchen wish list" and every birthday or Christmas we might get to knock an item off that list (maybe we will share those "wish lists" soon). Here are our combined top-favorites that we use pretty constantly in our separate kitchens:

1. Garlic crusher - Nothing beats the flavor of freshly crushed garlic. Minced garlic is handy and, yes, we use it when we are in a huge hurry; however, we whip out the garlic crusher to use fresh cloves whenever possible!
2. Pepper grinder - The flavor of freshly ground peppercorns trumps the pre-ground stuff any day and are a MUST in our meals! Ground sea salt is great too, but if we had to choose, the pepper grinder wins.
3. Cooking thermometer - We are not genius bread-makers (yet) but when we do make it we depend heavily on this. Most recipe's call for really warm water, and it's hard to measure that well without a thermometer. Get it wrong and your yeast dies -- major disappointment. It's also great for checking meat temperatures.
4. Crock pot - Do we have to expound? Crock pots are the bomb!
5. Good blender - Pureed soups or shakes and smoothies are delish. Couldn't fabricate that goodness without this contraption.
6. Large cutting board - Because no one wants their precious just-cut veggies to end up falling on the floor.
7. Strainer - These seem like a no brainer, but we use 'em everyday and they can be used in so many situations!
8. Really good knife set - So so important if you want to efficiently cut anything.
9. Kitchen sheers - This was invented by a mom who got tired of cutting her babies food with a knife.
10. Coffee pot/grinder - You can't cook up a storm without caffeine! Okay, you can, but why would you?

There you have it, our beautiful list of kitchen tools! What are your favorite kitchen tools? 

Ted Allen's Refrigerator Pickles

Sweet or dill? I'm a dill gal all the way -- always have been. My mother-in-law prefers sweet pickles; she's the only "black sheep" in our immediate family that does. The rest of us have fun teasing her about her sweet pickle affinity. What's your pickle vote?

Today is a recipe review kind of day! Every so often, we'll do a recipe, cookbook or product review on the blog. This recipe comes from Food Network's "Chopped" host, Ted Allen, and is in the June/July issue of the AARP Magazine. It peaked my interest because it looked fresh and the pickle arena is new to me. Let the fun begin!

If there were two words to describe this jar of goodness, they would be delightful and invigorating. The veggies have a zest to them and heat that energizes my taste buds. Spice adds immense flavor, but I don't like my mouth to be on fire -- this combo gets it right, it's got heat, but a good amount. And really, if you're a spice wimp, ditch or adjust the hot peppers  -- no biggie.

*Note my minor jalapeño tweak: I wasn't sure how an un-cut pepper would kick-up the jar innards without it's seeds being exposed, so I cut each jalapeño in half.

A few things I love about this pickled concoction...

• The outcome is stunning. I had loads of fun photo-shooting. Oh, you couldn't tell?
• Zero canning equipment is required (outside of quart jars). This was great since I don't have a pressure canner... yet.
• The taste was delicious. It's hard to pinpoint what makes it so addicting, but we kept digging in for more! The veggies were crisp and oozing with flavor.
• It's super duper, way, extremely, unbelievably EASY to make!

If you already pickle and have a garden in your backyard, it's also inexpensive. Grab some kosher salt, coriander seed, mustard seed, black peppercorns, celery seed and fresh dill. Mmm, mmm, mmm!

Every pickled veggie in this wonder jar was captivating -- the cucumbers, fresh beans and carrots -- but my prize was the cauliflower. I'd never bitten into pickled cauliflower before, and it was a surprise to experience how tasty they can be. My only regret is not stuffing in more!

 

Alright, enough said about this recipe other than I challenge you to try it at home. If you're looking for a recipe to accompany it, check out the bonus Deviled Egg Recipe here. Happy pickling friends!

 



 “You are the world’s seasoning, to make it tolerable. If you lose your flavor, what will happen to the world? And you yourselves will be thrown out and trampled underfoot as worthless. You are the world’s light—a city on a hill, glowing in the night for all to see. Don’t hide your light! Let it shine for all; let your good deeds glow for all to see, so that they will praise your heavenly Father." Matthew 5:13-16 (TLB)

TED ALLEN'S REFRIGERATOR PICKLES

Prep time: 10-15 min.

Servings: 32

 

Brine

• 10 cloves garlic, peeled
• 2 cups white vinegar
• 6 tsp. kosher salt
• Several sprigs fresh dill
• 1 tsp. celery seed
• 1 tsp. coriander seed
• 1 tsp. mustard seed
• 1/2 tsp. black peppercorns

Vegetables

• 6 Kirby cucumbers, quartered lengthwise
• 6 medium carrots, peeled and cut in half lengthwise
• A handful of fresh green beans
• A few pieces of cauliflower
• 2 jalapeños

Directions

1. In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.
2. In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies.
3. Bring brine to a boil and pour over vegetables to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months.

       

Grandma's Fresh Strawberry Pie

Fresh strawberry pie for the fourth of July, anyone? Strawberries are so, so yummy. I have known this for a long time, but I was missing out. Sure, store bought strawberries are delicious and nutritious, but they are not the REAL deal.

Flashback: I met my husband over five years ago and as we were discussing our lives and families he mentioned his parents owned a strawberry farm. After dating a few months, he took me out to the strawberry field and had me taste all the varieties of strawberries. I was amazed. Super tasty, way better than store bought.

Fast forward to now and we have been eating fresh strawberries every summer of our marriage! My toddler even goes to the field in the mornings to "help" pick strawberries. I'm pretty sure she runs around and eats more than she puts in her bucket, as evidenced by her strawberry stained outfits.

Strawberry pie is good, but what is better? FRESH strawberry pie. Grow these berries in your backyard, pick them at a local strawberry farm, buy them from a roadside stand or visit your local farmer's market for this juicy fruit. Whatever you do, after you get them, bake this fresh strawberry pie. It is from the kitchen of my husband's grandmother, who was also a strawberry grower. It's good, trust me.

"But the fruit of the spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."
- Galatians 5:22-23 (NIV)

GRANDMA'S FRESH STRAWBERRY PIE

Prep time: 30 minutes
Cool time: 2 hours
Total time: 2.5 hrs
Yield: 1 pie

Ingredients

• 1 small pkg. strawberry gelatin
• 1 small pkg. vanilla pudding (cooked/not instant)
• 1 3/4 cup water
• 6 cups fresh strawberries
• 1 9-inch pie crust (baked)

Cooking Directions

1. Cut strawberries into small chunks and slices (not too small)
2. Combine gelatin, pudding and water
3. Cook over medium heat until mixture boils and becomes translucent in color
4. Take mixture off heat and allow to cool
5. Layer cut strawberries in cooked pie crust, so they won't spill over the edge
6. Pour gelatin mixture over berries evenly
7. Cover gently with wax paper
8. Refrigerate for a few hours
9. Serve with whipped cream
10. Enjoy!

Egg Salad Recipe

Summer cooking has been a trip. My hubby and I work at a Christian camp and before our baby girl entered this world last November we nearly lived there every summer. Most meals we ate were with the campers; breakfast, lunch and dinner. It's odd, but summertime and cooking haven't crossed paths for me until this year. So now I'm facing a minor predicament: I'm home and want to eat scrumptious meals but resent the heat the oven emits; I would love to grill, but we don't own one. Hmm...

Maybe you possess fabulous meal ideas you'd share with me that rule out the oven and grill and demand minimal heat? Please comment if you do! Until then, I'll play in the kitchen, muster up some meal ideas and perhaps eventually "master" summer cooking. I have a feeling I'll move towards cherishing my crock pot even more!

My lovely sister-in-law asked me for an egg salad recipe. So simple, but what a grand idea! I do have one that we thoroughly enjoy, so here I am, ready to share. It's way easy for me to feel that our recipes need to be absolutely unique and gourmet for you readers. But then I remember who we are -- we're us, not culinary chefs. We live the simple life; we don't own heaps of gold to purchase all-organic or rare elements, we don't have piles of spare time to pour into recipes that take hours to make or require a great deal of experimentation. I have to imagine that many of you are in this boat with us. However, we do aim to give you our very best.

So here it is, an easy and delicious recipe. A great addition to your summer lunches -- comprised of eggs, and c'mon, who hates eggs? Enjoy!

"May the God who gives endurance and encouragement give you a spirit of unity among yourselves as you follow Christ Jesus, so that with one heart and mouth you may glorify the God and Father of our Lord Jesus Christ." Romans 15:5-6

 

EGG SALAD RECIPE

Prep time: 10 min.

Cook time: 10-12 min.

Yield: About 4-6 sandwiches

 

Ingredients:

• 6 hard boiled eggs
• 1/4 cup mayo
• 1/4 cup onions, finely chopped
• 1/2 cup kosher dill pickles, chopped
• 1/2 tsp. paprika
• 1 tsp. spicy mustard
• 1-2 tbsp. fresh basil or parsley (basil is preferred)
• salt and pepper to taste

Cooking Directions:

1. Boil eggs for 10-12 minutes. Run under cold water and peel. Chop them into small pieces.
2. Mix remaining ingredients in with eggs.
3. Refrigerate for 2 hours before eating so that flavors meld and the recipe gets cold.