My Farm Fresh Ratatouille Dinner

We have been getting Full Circle organic produce delivery from local area farms. Nothing beats the farm fresh picked taste of organic vegetables. A few days or so ago, I was in the mood to make some ratatouille. I had plenty of potatoes on hand, as did I have tomatoes and zucchini. I also had some fennel that I thought would be a nice addition to the end dish. 

There is beauty in having a mandolin at home. I have a few ceramic ones that make uniform slicing perfect and even.

Fresh layers of sliced zucchini layered in a lightly buttered dish.

After the zucchini I layered potatoes. No need to even peel, the nutrients are packed into the skins.

After the zucchini and potato layer, I added a healthy dose of caramelized onion, garlic and fennel. After this was added, a few shreds of cheese were incorporated (whatever you have on hand ideally works). I ended up using some Beecher's cheese I had from Pike's Place Market in Seattle. A tiny bit of organic heavy cream also is added to moisten the layer. I then repeated this process three times total.

Finally for the final layer, I decided to just use a little tomato, and not have that incorporated heavily into the dish itself. Holly is not a huge fan of tomatoes, but I wanted to have some in it for authenticity in the ratatouille. I did one layer on top, with a final layer of zucchini.

After this was assembled, I baked it off low and slow in a 350 degree oven until is was tender, and the cream and cheese had browned & crisped. And the vegetables had some char on them. It was a very satisfying mid week farmers market dinner with a big green raw vegetable salad to accompany. 

Dan's Ratatouille Scalloped Vegetables 

1 fennel bulb, sliced

1 large sweet onion, sliced

3 cloves garlic, minced

3-4 zuchinni, thinly sliced

3-4 russet potatoes, thinly sliced 

2 roma tomatoes, thinly sliced 

8 ounces finely shredded cheese

1 cup heavy cream 

Sea salt

Fresh cracked pepper 

Fresh chopped thyme 

2 tablespoons butter

Directions:

Preheat oven to 350 degrees. In a baking dish liberally spread butter on the bottom and up the sides. This step is important. This will ensure you get a crunchy crust on the layers of cooked vegetables. 

Meanwhile in a skillet, heat a tiny bit of olive oil and sauté the sliced fennel and onions until it turns brown and is caramelized. Add the minced garlic and cook for three more minutes. Turn off the heat. 

A mandolin works best for uniform slices of all these vegetables (to ensure even cooking time). If you don't have a mandolin, just slice with a knife and get the slices as close to the same size as possible. 

Layer zucchini along the bottom of the prepared baking dish, add some salt and pepper. Next add a layer of potatoes with some salt and pepper. Then spread 1/3 of the fennel-garlic-onion mixture on top of the potatoes. Add 1/3 of the grated cheese, and 1/3 cup of the heavy cream drizzled over the top of the layer. Once finished, repeat two more times.

Once you have assembled all three layers of zucchini, potatoes, caramelized vegetables and cheese & cream, make a final layer of sliced tomatoes on top. I added mine away from the side of the pan so it would create a pattern. I also added one last layer of zucchini around the tomatoes since I had some leftover. Generously season final layer with salt, pepper and sprinkle with chopped fresh thyme. I drizzled a few tablespoons of heavy cream over the top to moisten the top layer of vegetables. 

Cook in a preheated 350 degree oven for 40-45 minutes, until crisp, bubbly and vegetables are tender. 

Old Fashioned Oatmeal-Peanut Butter Bars

This past weekend, Holly was in the mood for something made out of peanut butter. So I looked at a few recipes and decided to make some good old fashioned oatmeal-peanut butter bars. The recipes I looked at called for a chocolate ganache layer. One even called or a peanut butter ganache layer in addition to the chocolate layer. Honestly, that seemed a little labor intensive to me, so I simplified the execution. After the bars were made and baked, I simply spread on some creamy peanut butter over the warm bars. Once solidified that basically was what I was looking for. Then I frosted the entire pan with a batch of chocolate frosting. These turned out great. The nice thing in making a large batch of these bars, is that we ended up sharing them with neighbors and friends. 

Dan's Oatmeal-Peanut Butter Bars:

1 cup sugar

1 cup brown sugar, firmly packed

1 cup butter

1 tsp vanilla

2 eggs

2 cup peanut butter

2 cups oatmeal (not quick)

2 cups flour

1 tsp baking soda

1 tsp salt

Cream the softened butter and the sugars together until light & fluffy. Add the vanilla, eggs, and 1 cup of the peanut butter and combine. Add the remaining dry ingredients and mix together. Spread prepared dough on a greased jelly roll pan (18x13x1). 

Bake at 350 degrees for 15-18 minutes, or until golden brown. While hot spread 1 cup peanut butter on top. Cool so that the peanut butter has become slightly solid again. You can place these in the fridge so they set up faster. Spread a batch of chocolate frosting on top and cut into bars.

Chocolate Frosting:

1/2 cup (1 stick) butter, softened

1/4 cup buttermilk or milk

2 tsp vanilla 

1/4 tsp salt 

1/3 cup (5 tablespoons) dutch processed cocoa 

2-3+ cups of powdered sugar

Mix all ingredients with a mixer until smooth, light & fluffy. Spread on top of bars.

Nailed It! Portland Rock N' Roll Half Marathon

Had a great time this past weekend in Portland, OR. The purpose of the long weekend was for me to compete in the inaugural Portland Rock N' Roll Half Marathon. This has been my 7th competitive race in less than 12 months.

Shot of myself, just after I crossed the finish line down on the waterfront park along the Williamette River.

Holly's sister Linda also trained up to do this venue as well. Here is a fun pre-race shot with the two of us. I had literally just rolled out of bed at the hotel, and through my race clothes on.

Good friends of ours were also down there to compete in the race as well.

Another angle...LOL! I'm proud of my continual health and wellness accomplishments.

2012 Skagit Valley Tulip Festival

One of our favorite annual traditions each year, is to hit the Skagit Valley Tulip Fesitval. This year we went up towards the end since we've both been super busy. As always, it was nice to hit the acres as Roosengaard bulb company, and see the fields of tulips and daffodils in bloom.

Oscar all harnessed up to Holly to peruse the fields of color.

Fields of purple, pink, red and other beautiful shades.

Close up of purple tulips. 

Another angle. 

Holly and Oscar, posing for a quick camera shot. 

Family Photo in the sea of colors. 

Mixed "midnight" purple tulips, and two toned red ones.

My Creole Potato-Kale Soup

I love our organic produce, meat and dairy delivery. Always thinking of new ways to incorporate all these good things I'm getting on a weekly basis into our diet. Part of the fun, is thinking of new ways to use all these ingredients together.

Dan's Creole Potato-Kale Soup 

1 onion diced
1/2 pound chorizo, bulk not link
1 pound small red potatoes, halved or quartered to same size
1 large bunch kale, rough chopped
4 cloves garlic
1 quart stock (vegetable or chicken)
1/2 cup heavy cream
3 tablespoons butter, room temperature
3 tablespoons flour
Salt to taste
Pepper to taste
Smoked paprika to taste

In a stock pot cook the sausage until fat begins to render. Add onions and garlic and cook down until they start to turn translucent. Add the chopped kale and stock and cook for 20 minutes. Add the potatoes and cook for 15 more minutes until potatoes are tender. Add more stock if necessary. The chorizo will leach off enough spice for this soup. Add salt, pepper and paprika as necessary.

Mash the flour into the softened butter, making a paste. Stir the paste into the soup mixture to thicken it. Add the cream.

Makes 8 servings.

Cranberry-Orange Scones

Last weekend we had a bunch of friends over for Oscar's baby blessing at church. I put on a brunch spread for our friends, and wanted something sweet. Instead of serving a traditional dessert, I came up with these slightly sweetened scones for a compromise. They turned out good.


Dan's Cranberry-Orange Scones

2 Cups all-purpose flour
1/4 Cup sugar
1 Tablespoon baking powder
1 Teaspoon sea salt
12 Tablespoons unsalted butter, diced
2/3 to 1 Cup heavy cream
2 Tablespoons fresh orange juice
Zest of large orange
1/2 Cup dried cranberries


Directions: 

Preheat oven to 375 degrees. In a large mixing bowl sift together all dry ingredients. Stir in the organge zest. Add diced butter and cut in with pastry blender or your fingers until mixture resembles coarse crumbs. Stir in the dried cranberries ensuring they are liberally covered in flour. Mix fresh juice with 2/3 cup buttermilk. Gradually add enough butter milk mixing until just incorporated. Add more buttermilk as necessary to ensure slightly sticky, but not wet dough. Shape dough into a large disc, about 3/4 inch thick. Slice into wedges. Place scones on silpat lined baking sheet 1 inch apart. Bake scones 20-24 minutes until lightly browned. Allow to slightly cool before drizzling orange glaze.

Orange Glaze

2 Tablespoons fresh orange juice
2 Tablespoons heavy cream
Powdered Sugar

Combine juice and cream in a small bowl. Gradually whisk in powdered sugar to desired consistency. Place glaze in a icing bag, snip the tip, and drizzle over slightly cooled scones.

Makes approximately 12-15 scones.

Oscar's Baby Blessing

Today we blessed Oscar in our church. I was so nervous that Oscar was going to cry, but he did great. Dan also did a great job, but he did cry :) The blessing was very nice, and even though we couldn't have family with us we were surrounded by our friends which was wonderful. Dan blessed Oscar with a desire to have a strong faith in Heavenly Father and Jesus Christ, and to be able to seek after those things that are good and bring happiness as well as feeling accomplished as he finds his way in the world. He also let Oscar know that we love him very much and that he may have that knowledge his entire life. We are so blessed to have this little miracle in our lives!

I bought Oscar a cute little outfit to wear. He even got to wear Dan's old baby shoes for the blessing.






Dan did a great job making a beautiful spread of quiche and scones for our friends to enjoy in a post-church brunch. It was a wonderful day!

Oscar's First Easter

Oscar's first Easter was pretty laid back. Dan and I bought him a basket for the Easter bunny to put a few toys and some candy in. We decorated the house and dyed eggs all prior to Sunday. On Sunday we went to church and were able to show Oscar off to the congregation, there were many there that had been anxiously awaiting to meet him. The talks were nice, but the best part was listening to the primary kids sing the song Gethsemene. I kept thinking how fun it will be to one day see Oscar up there smiling and singing. That afternoon we went to our good friends house for a little easter egg hunt, a wonderful meal, short walk in the beautiful sun and carrot cake for dessert. It was a very nice day. I think Oscar had fun :)

Moist Carrot Cake

I was in the mood to make a from scratch carrot cake for Easter dinner. So I perused my cook books and came up with a version of cake based on a Barefoot Contessa carrot cake recipe and a Gourmet Magazine carrot cake recipe. I don't like raisins or dried fruit in carrot cake, so naturally it was a no brainer to leave that out. This is loaded with fresh grated carrots, as well as a bite of lemon juice and buttermilk to give it a nice tang. I omitted the heavy cream and the sour cream to lighten this up. Lots of chopped nuts are in the batter, and I plan on making a coconut cream cheese frosting when I put this together on one of my cake plates.



Lots of fresh grated carrots.



Using my Kitchen Aid to mix it all up.



Getting ready to bake it off.

Dan's Carrot Cake

2 cups sugar
1 1/3 cups vegetable oil
1/3 cup buttermilk
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh cracked pepper
3 cups grated carrots
Zest & juice of one lemon
1 1/2 cups chopped nuts

Directions:

Preheat the oven to 400°F. Beat the sugar, oil, lemon juice & zest, buttermilk and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots and nuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Divide batter among prepared cake pans. I typically use three 6" cake pans. Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes until a toothpick comes out clean. Cool on a rack. Frost with your favorite cream cheese or buttercream frosting.

Oscar & His Forming Personality

Still completely in awe that Oscar is ours. That he is in our lives, and that we get to be his parents. I love his mannerisms that are forming. His personality. His squeaks he makes, and his facial expressions. Words can't even begin to describe how much I love this little guy of ours.

Mild Spiced Tandoori Chicken

I really like Indian food, and preparing it at home is pretty easy for the most part. With a few ingredient staples on hand in our pantry, I can throw some tandoori chicken together in no time flat.



Dan's Mild Spiced Tandoori Chicken

2 cups plain reduced fat yogurt
2 tablespoons fresh lemon juice
Zest of one large lemon
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 small onion, peeled & rough chopped
1 teaspoon kosher or sea salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon madras or spicy curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces
Onion, optional
Cilantro, optional

Blend yogurt and next 13 ingredients in processor until smooth. Transfer to large bowl. Add chicken and turn to coat. Cover and refrigerate overnight for 2 to 3 days.

Prepare barbecue (medium-high heat). Remove chicken pieces from marinade, reserving marinade. Place marinade-coated chicken on preheated barbecue grill. Grill chicken until just cooked through, about 6 minutes per side. Or, pan sear in large skillet with a bit of olive oil over medium high heat for 6 minutes per side. Transfer chicken to platter. Top with chopped onion (optional) and cilantro (optional) and serve over rice.

Reduce leftover marinade in a sauce pan for 15 minutes over medium high heat. Serve reduced marinade as a side of sauce if desired.

7 weeks old!

I can't believe how fast time is flying by. Oscar is already 7 weeks old and a few days...and I started to realize I don't really have many photos of him yet with our good camera. So I decided to do a little photo shoot of him, especially now that he is smiling more!