Stock Up for Spring! by Duck Momma

Stock pot with chicken and veggies

Warm weather is on its way. . . really. . . not that you can tell this week. But it is and when it gets warm, Goose and I will be busy enjoying it! After spending all day outside, finding the energy to fix dinner can be a big challenge. I am a huge fan of having plenty of rich homemade chicken stock in the freezer to make everything easier, from quick week night dinners to nursing early spring colds.

Stock is always a great way to use every bit of the items you buy. You pay for those chicken backs when you buy whole chickens. You pay for leek tops, celery leaves, and mushroom stalks. So use them! They are all still very flavorful, but might not be great served on a plate alone. In my stock pot you will find those chicken backs, leek tops, celery, carrots, red onions, fresh garlic, lemon zest, as well as some tougher chicken that I had in the freezer.

The lovely rainbow of herbs and spices in my stock pot

But it doesn't end there! I take great pride in my herb and spice cabinet and I love using them. Not sure what to use? Smell them. Do they smell like they would pair with a chicken dish? I typically use kosher salt (if you don't have sea salt this is an excellent substitute), black pepper, bay leaves, corriander, thyme, rosemary, lavender, garlic powder, oregano, and saffron. Its a wide array but they compliment eachother well and do a lot to make my large pot of stock even better.

So what can you do with all those odds and ends?Make life easier of course!
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Glazed Over by Duck Momma

Chicken is such a versatile thing. A meaty blank canvas. . . That can quickly become routine and boring if you aren't careful. It is one of my favorite things to experiment with and I believe I stumbled upon a tasty version. Now given that my experimenting isn't exactly scientifically exact, what I share with you is approximate, always go with your taste and intuition!

I love glazed carrots so I took my inspiration from there. In a sauce pan I combined:

• about half a stick of butter
• 1 cup of light brown sugar (dark brown would be great too)
• 2 or 3 cloves of garlic smashed but left whole
• Salt to taste
• pepper to taste
• yellow curry powder

I simmered everything together and then poured it all over a lovely whole chicken, being  very sure to get the inside cavity as well. (It really makes a huge difference if you season the inside chicken cavity.) I put the cloves of garlic in as well so they could keep giving. I baked the chicken covered at 400 degrees (basting about halfway through) and uncovered for about 20. (Just until juices run clear) It was so tasty and very moist! It went very well with savory salty sides.
This particular version lent itself very well to leftover chicken salad the next day. So pop that baby in the fridge over night and pick off all the meaty leftovers. The slightly sweet meat went well with a tangy mix of:

• mayo
• sour cream
• spicy brown mustard (just a touch)
• very thinly sliced celery
• shredded carrots

The quantities depend on how much is leftover and your taste. I served mine on honey whole wheat bread (see the blog post Stuck on Honey for my recipe!) Two delicious meals out of one bird, sounds good to me!

Kitchen Adventures: Serving the Rainbow in Bowls by Duck Momma

Goose will be six months old on Monday. I can't believe time has flown by already. We are now embarking on exciting new adventures as we begin tasting what the world has to offer. I am excited for this stage, I will not be relying solely on jars of food. I want her to start out with wide base for food. Not only is food something that can be enjoyed in so many ways, but I want to broaden her horizon and tastes. I will be sharing our adventures in home creations. I am armed with highly recommended cookbooks for babies, as well as knowledge and encouragement from Baby Led Weaning sources, and with my own enthusiasm for cooking and fresh ingredients. This will be a messy sticky ride I'm sure.

The trickiest thing about being a mom looking for advice or suggestions, is that no one has the absolute right answer. There are a million ways to do things. And for anyone who is in the same boat, I'm sure you know what I mean. I am finding that its good to take in lots of options (make sure you have sound sources) and tailor your actions and choices to you and your baby. You are the expert on your baby, its fantastic and terrifying. This goes for all aspects of parenting I think. 

So branching out slowly, we have discovered peaches and cinnamon, pears and ginger, fresh bananas (fun to hold), sweet potatoes and cinnamon. We can't wait to  try simple baby "meals" and I will be posting successes as well as terrific failures. On the docket soon: beautiful bright beets, tasty turnips, avocados, avocado banana guacamole, eggplant,  and more. We are going to sample the rainbow, not only new experiences for her but for Momma too! (what in the world do you do with turnips or beets? Stay tuned!)

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A Beautiful Brownie Variation by Duck Momma

Best brownies ever + peanut butter = Happy Momma

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From Ireland with Love by Duck Momma

Its been a long winter. And as much as we look forward to spring, you know March is coming with its lion attitude. There is always some gray day ahead. But Those lovely rain drops will bring us lovely flowers, and in the meanwhile I have something to comfort and warm you.

Now there is nothing like Irish Brown Bread (aka soda bread). Its rich and dense and so comforting. For me, it is a way to nod to my Irish roots and I love it. This recipe is spot on in my opinion, although nothing beats having this bread with lamb stew on a rainy day in the Ring of Kerry, but a gray Monday in  my kitchen is worthy too. I hope you will enjoy this, May it bring a smile to your face and chase your hunger and blues away.

Here is what you need:

• 1 c all purpose flour
• 2 tbsp brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sallt
• 1 1/2 tbsp cold butter
• 2 c wheat flour
• 1/4 c rolled oats
• 1 1/2 cups buttermilk
• (possible extra few teaspoons of milk in case dry)

Here's what you do:

1. In a bowl mix all purpose flour, brown sugar, baking soda, baking powder, and salt. Cut in butter until mixture forms small crumbs. ( I used a food processor) Stir in Whole wheat flour and oats.
2. Add buttermilk and stir gently. If mixture is too dry to hold together add 1 tsp of buttermilk just until dough holds together. (I had to use 3 extra last time I made this) Dough should not be sticky.
3. Turn dough onto a lightly floured surface and knead gently about 5 times. Set lightly on a greased baking sheet, (or pizza stone) Pat into a 7 inch diameter circle and with a floured knife cut or score a large X in the center.
4. Bake at 375 degrees until well browned, about 40 minutes. Cool on a rack. Serve warm or cool with salted butter.

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Best Brownies Ever by Duck Momma

Happy Valentine's Day! In case your day was not sweet enough, or perhaps it is and a little extra chocolate never hurt anyone, I thought I would share my mom's brownie recipe (since I already spilled on the fudge frosting of course)

Here's what you need:

• 1 c butter
• 2 c sugar
• 2 tbs vanilla
• 3/4 c cocoa powder
• 4 eggs
• 1 c flour
• 1/2 tsp baking powder
• 1/4 tsp salt

(I didn't say they were the healthiest brownies ever. You ever bite into a vitamin? ok back to brownies and sweet mental health *wink*)

Melt butter in a pan. Remove from heat and add sugar and eggs one at a time. Mix in Vanilla, cocoa, and then carefully add the flour, baking soda and salt. Mix it well.
Spread into a greased 9x13 in pan and bake for 30 minutes at 350 degrees.
Enjoy!
*WARNING* you will not want to share these, however I highly recommend you do, for a number of reasons;

• whoever you share with will undoubtedly love you (and it is Valentine's Day)
• there is a cup of butter and 4 eggs in here, so unless you have a date with your cardiologist or gym trainer. . . Although they need love too
• if you feel you do not want to share, as I often do, then forget what I said in the previous warning entry and grab a fork!

HAPPY VALENTINE'S DAY!

Forget the Cake: Fast Fudge Frosting by Duck Momma

I'm about to share a family secret with you. Promise not to tell? You may never eat your cake again, all you'll need is this frosting. My mom use to make this for us, the extra frosting left over was the best part!( talk about licking the bowl)
Here is what you will need
• 1 1lb package of powdered sugar, sifted
• 1/2 c. Cocoa powder
• 1/4 tsp salt
• 1/3 c. Boiling water
• 1/3 c. Butter, softened
• 1 tsp vanilla
• will power to not eat it all in one sitting

Ok here is what you do:
Combine sugar, cocoa, and salt. Add water and butter. Blend. Add vanilla and mix well. This will frost top and sides of two 8 -9 inch layers. (As long as you don't sample too much of it... )

Enjoy! Your brownies will never be the same!

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Dinner Plans by Duck Momma

Its cold out, and it's so easy to get beat down by the winter blues. Its easy to get beat down by mid week" I don't know what to do for dinner" syndrome too, but hope is in sight!

Assuming you have some of the basics around, this meal comes in at around$8- $10 total (closer to$15 for a family of 3 or 4. ) Tonight we are having thick cut pork chops with a big hearty apple and onion saute, glazed carrots, and spinach with a little bacon!
First the pork chops: finding them in sale is the first key and it does happen so keep your eye out. Second is getting those chops in a brine. I made mine with kosher salt (key ingredient), black pepper, smoked paprika, onions, celery, apples, garlic, and carrots. This is all done the day before, so just chop, dump, fridge, and you're done!

Next lets work on carrots. I just wanted to use up the carrots I had, and they were a little small so my pieces aren't all identical, but the sizes are as similar as I could get.  This would be awesome if you had baby carrots. First chop up your carrots and pop them into water to blanch. You don't even need to peel them, which is really helpful if they are skinny carrots. Season your water with salt and we are just going to blanch. Cook til your desired tenderness, and into a salty ice bath to shock! After they have been schocked you can just rub the outside skin off with a dish towel. So easy and so fast! The carrots can hang out until close to dinner time. When you are ready melt and combile a couple tablespoons of buttter, garlic, about 1/4 or so cup of brown sugar and salt.  A splash of water will help things melt faster and you can cook it out. Toss in carrots and simmer to coat!

Now for those pork chops! They go right from the brine to a nice hot skillet with a touch of butter. Cook around 6 minutes on each side. Don't mess with them while they cook! After the 12 minutes let them rest on a plate while you work on your saucy saute!

Add long cut onins and thin apple slices to the same skillet you cooked your prok chops in. A pat of butter and about 1 cup white wine to deglaze. Let everything cook together and get saucy and wonderful. I added some salt, garlic, and smoked paprika (same seasoning I used on my chops!)
After everything is where you want it add the chops back in to heat through and smother with apples and onions. Yum!
Bacon and spinach are easy. Crisp your bacon and add spinach. I use frozen sppinach I thawed while cooking everything else.
Thats it! You are done! Its time to scoot up to the table and be super proud of yourself! Enjoy!

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Stuck on Honey by Duck Momma

Honey is just one of those things. You know what I'm talking about, that one thing you want to splurge on. You keep coming back to it. Not only is it absolutely delicious but it is totally fascinating. Its unbelievably versatile in its uses. It can range in taste, color, and texture.

I love the sweet simple clover honey. It makes an amazing honey mustard dressing. Just add :
•5 tablespoons of honey ( use your favorite variety)
•3 tablespoons dijon or spicy brown mustard ( I like spicy whole grain)
•2 tablespoons apple cider vinegar ( rice wine vinegar works too)
• whisk until completely combined and enjoy!
So easy! I was so proud! Its naturally fat free, no pesky gum thickeners, and really there is something about making your own dressing that makes salad night feel like such an accomplishment.

Not enough to satisfy your honey fix? Me neither! I discovered the world food section at the store the other day and stumbled on a amazingly dark German forest honey. I promise I'm not exaggerating when I say its perfect. It's intense and very deep flavored. It made me think of all the bees buzzing through a shady cool forest, seriously. I mentioned I'm a told foodie right? Anyway suffice to say it is rich and amazing and totally begs to be used. So I made honey wheat bread. I believe at my limit for using the word amazing but... it was. And again pretty easy. I can't say I will never buy bread again, but I will whip this up again soon. Got a pen? Here are your ingredients :

•2 1/2 cups warm water

•1 packet active yeast

•1/4 cup brown sugar
•1/4 cup honey (I really recommend a nice dark rich honey for this)
• 1 softened stick of butter
• 3/4 teaspoon salt
• 1 1/2 cups wheat flour
•1 1/2 cups rolled oats
• 4 cups bread or all purpose flour

Got everything? Okay, here's what you do :

Combine all ingredients and knead til dough is smooth, about 7 minutes. Set aside and let it rise to double its size. ( for me this took an hour or so) Punch it down and form into loaves and place in 2 standard bread pans. Preheat your oven to 375° and let it rise to double again. You can do a light egg wash and sprinkle with more oats if you like but its not necessary. Bake until bread is crusty and brown. Every oven is different but it took about 40 minutes for me. Let them cool and enjoy! It is so great with eggs and bacon... or by itself with a pat of butter...

I hope I've created a buzz about honey for you (more puns!) I will have more recipes soon. Until then bee sweet and enjoy!

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Cupcakes and the Best Frosting Ever by Duck Momma

Cupcakes are everywhere these days, totally in food fashion. I have always been a fan, even before they were in style and everywhere. Who doesn't love a little hand held cake?

But alas this story actually begins with the frosting. Its like which came first the chicken or the egg? Well in this case it was the frosting.

You see, my husband hates buttercream. I know, I know. Go ahead and gasp. I personally love it but I'm not baking for just me so buttercream is out, as is the convenient frosting in tub. So what is a girl to do? Well I will skip the long boring part and skip to where we find something amazing.

It starts like whip cream:
2 cups heavy whipping cream
2/3 to 1 cup confectioners sugar depending on your desired taste
1 teaspoon (approximately ) vanilla
Whip like crazy. Now here is the brilliant twist. Add 1 packet instant pudding. We started with vanilla and its the current favorite but there are so many options. And therein lies the danger. So many tasty options. Not only does the pudding add great flavor but it acts as a stabilizer. It will stay fluffy and wonderful. And I'm sure you assumed but to be safe I will say, it does need to stay cold.

With frosting like that it just begs for creative touches. So using my favorite cake mix( bread I can bake, but made from scratch cake is way intimidating. I promise I'll try someday. Just not today) I bake a batch of cupcakes. Hollow a crater inside, not all the way through mind you, and fill with homemade strawberry jam. I topped it all with a white chocolate frosting. Yum!

But what about the leftover frosting you ask? Well I toasted and tossed some crushed pecans with butter and mixed it together with that frosting to make little butter pecan parfaits. Yum again!

And so I travel down the sugar fueled pathway of cupcake madness, riding the bandwagon while dreaming up flavor combinations. Butter pecan. Lemon. Caramel filled with chocolate. Lavender (yes lavender ). Bananas foster...

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Confessions of Self Professed Foodie by Duck Momma

I am a self professed foodie. I love to cook. I love to explore different foods, both eating and preparing. Food and cuisine speak volumes about a culture or location and sometimes about a person. I learned so much from my mom, my grandmothers, aunts, and friends. I also never stop perusing FOOD NETWORK or the web. I am always so pleased and proud when a new dish comes together... but not every attempt does.

Failure is rarely funny in the moment but a few days later: low and behold a lesson is learned. For example, I cannot do Indian/ Middle Eastern food. Cinnamon and allspice in meatballs didn't go over so well. (Neither did my interpretation of a curry coconut sauce... ) Lesson: leave that culture alone, they are better at it than me.

Recent lesson number two, Alton Brown (food nerd crush:-) ) is a pro for a reason. Try not to alter recipes if it's brand new territory. Case in point: pork wellington (a healthier more affordable version of beef wellington ) Cresant rolls cannot be substituted for puff pastry. Adding way more filling also does not work. I fully intended to share pictures with you, but I will spare you. Think half cooked loin with gooey dough under a golden crust * pause for dramatic sigh* and we were so hungry too. Lessons learned.

So after a few nights of not so mouth watering eats, its time to lean on some old favorites and sure bets. Tonight, oven roasted rosemary chicken with bacon green beans and polenta. So tasty and the whole meal is less than $10.

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