June 2010

At Barton Springs.


This is one of those recipes that was born out of necessity – a Friday evening when we had to have something interesting for dinner to avoid the temptation of going out to eat, with a bunch of odds and ends in the fridge to work with.  Luckily, it holds up beautifully in this situation, and I can also report, for a dinner party and also to making ahead of time.  Basically, hallow out some tomatoes (or peppers) and fill with a mixture of sauteed or roasted veggies mixed with a cooked grain, topped with homemade breadcrumbs and bake.  Some of the combos I have used are brown rice/carrot/onion and quinoa/roasted mushrooms & zucchini.  The bread crumbs are key – and super easy!  So much better than bought and dried ones.

Stuffed Tomatoes (or Peppers)

  • 6-8 medium sized tomatoes
  • olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, shredded
  • salt & pepper
  • 1/2 cup cooked brown rice
  • 1 piece of good quality bread
  • 1 t dried oregano or italian seasoning
  • 1 T grated parmesan cheese
  1. Preheat oven to 350.  Get out either a loaf pan or small casserole dish.
  2. Hallow out tomatoes by cutting off the tops and using a spoon to scoop out the middles.  Season inside with salt and pepper.
  3. Heat 1 T of olive oil in a pan.  Add onions, garlic and carrot (or any other vegetables) and saute a few minutes until beginning to soften.  Add brown rice, stir to combine, season with salt and pepper and turn off heat.
  4. Fill tomatoes with rice mixture.  Just spoon it in, and do not pack it tight.
  5. Make bread crumbs: Grate bread.  I used a box grater with an uncut loaf of homemade whole wheat.  You could also use a food processor and pulse a few times, or even a knife to cut one up.  If you use store bought soft bread, you might want to dry it out a bit (either on the counter or just put it in the fridge) to get it to crumb.  Add parmesan, seasoning, and a little olive oil and stir.  Cover each tomato with breadcrumbs.
  6. Cover dish with foil and cook 30 minutes.  Uncover and cook until breadcrumbs are browned, about 15 minutes.  Delicious summer supper.

At Elaine’s wedding in Louisville a few weeks back.  Miles spent the entire reception with Tim in the Ergo.

Dancing with the Miles:

I can just hear him now – “Let me out mom!”

He can stand a few minutes this way (I have to put him there, he’s not pulling up to standing by himself yet, thank goodness).  If he’s been fussy, he will switch to utterly silent concentration as he wobbles and corrects.  Too cute!!

I love egg noodles.  Extra wide, yellow, buttery refined flour goodness.  I’ll take any excuse to cook some up, and usually that excuse is chicken soup, where I load up the soup so much that the next day it is more of a wet noodle bowl with chunks of vegetables and shreds of chicken.  Another good excuse is stroganoff.  My meat stroganoff never comes out very good, and I end up pushing the tough strips of beef off to the side so I can enjoy the mushrooms and gravy on top of the delicious golden ribbons.  That’s where this recipe is perfect.  The beef is replaced by green beans (which, in my opinion, should be served on the side of a beef strog dinner, anyway) and roasted eggplant (our first harvest from the garden!).  The gravy is there, the mushrooms are there; just pile these on top of some egg noodles, and you’re good to go.

Note: I survived 3 years without these noodles.  As many noodles as were available in China, no extra wide egg noodles!  I better enjoy it now, I believe we are in for another egg noodle drought in Penang.

Green Bean Stroganoff (adapted from Laurel’s Kitchen)

  • 1 lb green beans, trimmed to 1″ lengths
  • 1 medium eggplant, cut in 1″ cubes
  • olive oil
  • 1/2 onion, diced
  • 1/2 lb mushrooms, sliced
  • 2 cups plain yogurt, or lowfat sour cream
  • salt and pepper
  • Egg Noodles!
  1. Steam green beans until bright green, but still crisp.  Douse with cold water to stop cooking, drain and set aside.
  2. Preheat oven to 400 F.  Toss cubed eggplant with olive oil, salt and pepper, put on a baking sheet and roast for 20 minutes.  Remove from oven.
  3. Heat a few tablespoons olive oil in a large skillet, and saute onions for 3-4 minutes.  Add mushrooms, and cook slowly until browned.  Season with salt and pepper.
  4. Add green beans, eggplant and yogurt to pan, cooking over medium until warmed through and flavors mingle.  Taste for seasoning, and serve hot over steamy egg noodles.

Miles is 5 months old today.  I sound like a broken record, but I can’t believe it, he’s getting so big!!

Notes from this month:

  • Miles’ first flight!  We went to Chicago, then Louisville, he’s a great flyer
  • Lots of love this month, with visits from both the Stelzer and Bolhouse grandparents, and a bachelorette party and wedding where Miles got to meet all the SWE aunties
  • Major dramas with hair loss, I empathize a little too literally – at least Miles is rockin’ a pretty bangin’ ‘hawk
  • He’s on the move, rolling and scooting around.  And off the bed once (oops, feel really bad as a parent moment) – we need to keep an eye on this one!
  • He can now stay sitting up if I put him that way, using his arms for support
  • When on his belly, he pushes up onto straight arms, getting a better view of the world
  • If we hold him in a standing position, he jumps his legs.  I think this is due to the time in the jumparoo (he loves that thing).  He also can stand supported onto the side of the crib or couch.
  • Big reaches!  Dinner time is tricky, with Miles reaching for everything.  He got a handful of stroganoff the other night, and he loves to gnaw on the rim of a cup – especially one with ice water (or IPA) in it.
  • We’ve had a week of rough nights at the end of month 4, I can see two little white ridges on the bottom gums and I think we are starting teething
  • He added squealing to his vocal sounds, and since they are mostly happy squeals, we’ll take it
  • No statical updates this month, but he is completely out of 3-6 mo clothes, and wearing all 6-12 or 9 mo outfits.  His body went from pudge to long & lean

We had a great father’s day yesterday.  Tim got a tool as a gift from Miles (cordless drill!), we spent some time at the park…

Went for a walk…

Watched world cup, and introduced Miles to IPA (he just liked to gnaw the glass, we didn’t let him sip)…

He was rockin the ‘hawk.

Finished it off with our local favorite, House Pizza, with a fellow new dad & a little friend for Miles.

Next Page »