Where The Goose is concerned, bacon is the king of all foods. He likes bacon bits on his turkey sandwiches, in his quesadillas and on his baked potatoes. In fact, if I’m ever coaxing him into trying a food that he’s never had before I’ll just sprinkle a little bit of bacon on it and he’ll eat it without hesitation.
Fall is my very favorite season. But I’m not alone. My whole family loves fall, but we each have very different reasons. I love the crisp fall air, cool (but still sunny) days, watching the leaves change color, and pulling all of my sweaters out of storage. My husband loves fall because football is back (even though being a Detroit Lions fan is heartbreaking), because he doesn’t have to mow the lawn anymore and he doesn’t have to shovel snow yet (but all of those falling leaves can be a pain – especially now that we have a bigger backyard with even more giant trees). And The Goose loves fall because he gets to go Trick-or-Treating, celebrating his birthday, falling into the leaves and help carve the jack o’lantern.
Though we all love fall for very different reasons – there is one thing that we can all agree on. We ALL love freshly roasted pumpkin seeds. And, surprisingly, they are super easy to make at home.
When we moved into our house over five years ago it took a few months for me to get the lay of the land. I’d lived on the East side for more than ten years, and I knew where to find the best cuts of meat, the best cup of coffee, and the best deep dish pizza. But in my new neighborhood I was completely lost.
In the fall months, my family loves heavy, savory meals. Beef pot roast, chicken noodle soup and lasagna are some of our favorites. And now we have a new favorite – and I am so excited to share it – Chicken Pot Pie.
I’ve always loved chicken pot pie – with the flaky crust, the chicken and vegetables covered in a delicious sauce – it’s fantastic. But The Goose took a little convincing – mostly because he thought we were having actual pie for dinner. But, once he took his first bite he was hooked. And you will be, too.
Last week, I wrote about how to get kids in the kitchen. And I’ve gotten several e-mails asking what some of our favorite recipes are. So today, I am sharing one of The Goose’s very favorite recipes, that we make over and over again, Chocolate Chip Cookies.
Now, while you really can’t go wrong with a batch of gooey chocolate chip cookies, these kid friendly chocolate chip cookies are a favorite for us because they make a small batch, they always taste good (even if they are accidentally left in the oven a little bit longer than they should be), and with just a few ingredients, they are easy to whip up any time.
I love to cook, so when I’m home I spend a lot of time in the kitchen. And when The Goose is home with me, he likes to be right there with me. He loves helping out in the kitchen, whether it is making his own dinner (he makes a mean turkey and tomato sandwich), or choosing a recipe out of his favorite new cookbook (C is for Cooking). He always tries to be helpful… and sometimes he actually is.
If you’re new to cooking with kids, here are a few tips to make it a little easier on both of you…
Sit down with paper and a pencil and number the lines 1 through 30. On each line write the name of a meal that your family enjoys having for dinner. Then, look at your list and arrange it based on logic. (For instance, if two of your family’s favorite meals are barbecued chicken and barbecued ribs, don’t list them back to back. Or if your family likes oven roasted chicken and chicken noodle soup, list them within a few days of each other so that you can used the leftover chicken for the soup.)
We are in the throws of tomato season at our house, and it is fantastic. So far, we’ve picked over 30 pounds of tomatoes from the family garden and The Goose’s Garden – and there are plenty more on the vine waiting to ripen. We’ve been using the tomatoes to make my husband’s favorite Roasted Eggplant Soup, The Goose’s favorite Veggie Plate, my favorite Basketweave BLTs, and everybody’s favorite Homemade Marinara Sauce.
Homemade Marinara Sauce
5 pounds tomatoes
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
5 tablespoons sugar
5 tablespoons oregano
5 tablespoons basil
1 tablespoon black pepper
5 teaspoons sea salt
5 teaspoons thyme
We’ve had a few chilly days in Michigan this week – a reminder that fall is on its way, school will be starting soon, and the lazy days of summer will be far, far behind us.
Last year I shared my love of using cookie cutters to make The Goose’s lunches a bit more fun. This year, I am partnering with Nature’s Harvest® Bread to introduce their back-to-school Nature’s Harvest® Sandwich Art Photo Contest.
When I was pregnant with The Goose, my husband and I loved Tuesday nights. Because every Tuesday, we’d make a big batch of brownies and sit down to watch The Biggest Loser. Disgusting. I know. But it was our new tradition.
During those nine months, we tried nearly every kind of boxed brownie mix on the market. We tried traditional brownies, extra thick brownies, cheesecake brownies, peanut butter swirl brownies. We even tried a brownie/chocolate chip cook fusion. They were all good. But they didn’t compare one bit to my homemade brownie recipe.