Archive for May, 2012



Hooray! Memorial Day (to me) means it’s officially Summer! And who doesn’t love summer barbecue and grilling? (Cooking outside also means less clean-up in the kitchen!)

So here it is, my favorite (and secret) Rib Recipe! It’s mostly a secret because it always comes out flavorful, sticky, and fork tender! And, has seriously become the most sought after recipe in my family… (even my sister who doesn’t eat pork, will ask me for this recipe from time-to-time to feed her kids!)

The recipe below is mostly mine, the technique, all Sunset Magazine. The ribs basically “steam” in the foil to make it taste like it’s taken all day. (Gotta love that!) I prepare the ribs ahead of time by rubbing them in the dry rub, and leaving them in the fridge for as little as 2 hours and up to two days. ENJOY!

Ingredients:

  • full rack of pork ribs
  • Mesquite dry rub
  • Barbecue sauce (usually whatever is on special)

Method: 

Season ribs with the dry rub and leave it on the ribs for at least two hours and up to two days. Cover ribs with aluminum foil.

Heat the gas grill on High for 10 mins, turn center burners off, and outside burners to Medium. Lay foil wrapped ribs on the grill (middle where the burners are off, so using in-direct heat), convex (meat side up), overlap slightly if necessary. Cover grill and cook till tender when pierced through foil and everything. (1-1 1/4 hours).

Remove foil, brush tops (meat side) with barbecue sauce, turn over and cook until sauce has browned (10 mins.), brush concave (bone side), and turn again, and cook until browned (10 mins.). Cover and transfer to a cutting board.

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Happy Mother’s Day, Mamas!

You’ve done you’re part, now leave the cooking and cleaning to everyone else!

Here’s a easy and seasonal brunch idea for your day off!!! You can even make the crepe batter ahead of time, either by freezing or keeping in the fridge for up to 3 days. (Which actually improves it’s texture anyway…) You can also get the whole family involved making these recipes. Even little ones can participate by picking the herbs in the garden, washing the greens, cracking/mixing eggs, mixing the crepe batter, rolling the crepes, dusting the crepes with powered sugar, and not to mention, cleaning up afterwards!

Menu:

  • Scrambled Eggs w Herbs
  • Herbed Salad with Radishes
  • Make-Ahead Crepes w Lemon and Powdered Sugar  (recipe below)
  • Fruit Smoothie

Make-Ahead Crepes:

Ingredients:

  • 1 cup All-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tbs melted butter
  • 1/4 tsp salt

Method:

In a medium bowl, combine flour and salt. In another bowl mix eggs, milk, water, and butter. Pour the wet ingredients with the flour, and stir well to combine so that there’s no lumps. (Can also blend mixture in a blender.) Place batter in fridge for 1 hour, or to make-ahead, cover and freeze batter for later, or keep refrigerated for up to 3 days.

Heat a non-stick skillet or crepe pan on med-high heat. Take off burner and  coat with cooking spray. Ladle in 1/4 cup of batter and tilt pan, swirling the batter evenly on the pan. Place back on burner and cook for approx 1-2 mins. Flip and cook for 30 sec- 1 min more.

Place stacks of crepes on a plate covered with a clean dish towel.

Some sweet crepe fillings: a few drops of lemon juice and cover with powdered sugar, jam, peanut butter, nutella, peanut butter mixed with cocoa powder, fresh sliced berries or fruit.

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Food and Community…

Hmm… new DIY – Do It Yourself movement? Or, simply back to basics?

Everyone remembers at least someone cooking in the kitchen when they were children… A mother, a father, grandparents?

And we all had our favorite home-cooked meals (mine was Chicken Cordon Bleu and my Mom’s Navy Beans and Ham). Simple, yet delicious food. We remember family gatherings – Sunday Suppers, Memorial Day BBQ’s, Christmas (cookies, of course! Kids are making them in the pics), Passover (if you need to know, my husband is Jewish and we’re raising our kids Jewish, but still celebrating Christmas – don’t judge), and of course, Thanksgiving!!!

Food equaled Community.

So then why as parents, that isn’t the case anymore? Why are we so isolated?

My parents are divorced, my husband’s parents are divorced – and everyone’s scattered around the country. It’s up to us to forge our own groups, make connections with others, and develop a new community.

I think it’s so important for parents to be part of a food community of some sort. Whether it’s Make-Ahead Mamas, the Slow Food movement, Jamie Oliver’s Food Revolution Community, or Punk Domestics, there’s a need for us parents to be connected with others especially around food.

When I became a parent, I felt so isolated, so overwhelmed, and pretty much all around terrified. I thought of myself incredibly educated, fashionable, and extremely capable and confident before kids, and then instantly felt like a fat, awkward teenager again after the birth of my daughter. That first year was exhausting, and although happy, the highs were combined with incredible lows. I started learning a new side of myself, a side that I thought I buried long ago in middle school.

I’ve been a part of the Make-Ahead Mamas cooking group since the birth of my second child in 2007 – over four years ago – and I’m still learning new recipes, and new tips/techniques from the other ladies. I’m also learning about new “kid-friendly” food options, or new ways to hide much needed nutrients in my kids’ meals. (Due to a suggestion from another mom in the group, I now call broccoli “trees” and cauliflower “snow trees” to get my toddler eat his veggies… and it works!)

I’m always learning, and like it or not, being challenged. And because of the cooking group, I’m really enjoying my new role in life as the primary chef/cook for my family of five.

Cheers! 😉

-Karina

Below is an awesome article that’s worth the read. http://www.nytimes.com/2010/10/10/magazine/10FOB-WWLN-t.html

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