‘Martha Stewart Living’ Articles at Sweetnicks

Recipe: Eggplant Salad with Chick Peas and Feta

October 9, 2012 · Narrative

If you add roasted vegetables to most anything, I can almost guarantee that I’ll pretty much love it. And chick peas? Talk about a home run. I don’t know what it is about chick peas, but I can eat them with reckless abandon. Unfortunately the kids don’t share the same feelings.

Unless they’ve been turned into hummus. Then Nick will eat them. If not? No dice.

When I saw this recipe for a salad that featured roasted eggplant with chick peas and feta, it was pretty much a given that I’d make it. I mean, how could I not? Some of my favorite flavors mixed together into a healthy and quick dish? It became a side to dinner that night, and lunch for several days after. The recipe originally comes from Martha Stewart Living, which is surprising since her recipes are usually way more involved than this one is.

The other reason for loving this recipe? It’s totally clean eating. Totally free of processed ingredients and full of nothing but good stuff. And it definitely speaks to some of the five principles of Oxfam’s GROW campaign … two of which include “buying food that is in season, to cut down on greenhouse gas emissions” and “eating less meat and dairy to reduce greenhouse gas emissions and water use.” Where our food comes from, and the types of food that we choose to eat is something that I talk about regularly with the kids. Although when I hear them launch into explanations about why their Mom won’t let them eat this thing or the other, it sounds like they’ve been brainwashed a bit, but quite the contrary. I try to do what I can to educate them about our food, how we get it, the best choices to make, and the whys behind it all. Sometimes, it turns out, they actually listen more than I think.

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Recipe: Potato Chip Cookies {Better Homes & Gardens}

June 18, 2012 · Narrative

“Oh man, these are the best cookies I’ve ever had.”

‘Tis very high praise indeed. Especially when it comes from someone who is not even related to me. Although he refers to me as Aunt Cate. “Because you’re more than just a friend. Is that ok if I call you Aunt Cate?”

Of course. Commence heart swelling.

He’s one of Nick’s friends, younger than him by just six months, and is one of my favorites, because he is well-behaved, polite, and a good friend to Nick. A combination that is not always easy to come by. He has a voracious appetite, and I can usually find him in my kitchen, asking for a snack or two or six.

Last year, his mom asked him, “Who’s the best mom you know?” “Nick’s mom!” he answered, taking her by surprise, because she, no doubt, expected a different answer. I have since been downgraded to the number two spot, in favor for his own mom, but these cookies might have edged her out again.

I remember my own mom making potato chip cookies for my sister and I when we were kids. The concept has been around forever, and there are countless varieties, even new fangled riffs that include pretzels and coffee grounds. I’ve made a different version of them before myself too, and it’s a good go-to cookie because it’s easy to make, totally kid-approved, and you likely have all the ingredients on hand to whip up a quick batch whenever the mood strikes.

This version is from the folks at Better Homes & Gardens, and is super light and flaky. Or as Nick’s friend proclaimed last week, they’re “the best cookie.” Or at least until the next batch hits the kitchen counter.

If you missed yesterday’s post, be sure to comment for your chance to win a nice stash from Tori Spelling’s new jewelry line.

Tomorrow? Time for more art.

PS If you’re looking for more recipes for potato chip cookies, Martha Stewart is actually featuring them in the July issue of Martha Stewart Living (as seen in this pin here on my Cookies board on Pinterest).

June 18, 2012 – Bonus Photo

How is it possible that it’s already time for our End-of-School Rainbow Cake Party?

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Braised Pork Shoulder and Porchetta Sandwiches

October 14, 2010 · Narrative

Pork shoulder recipes are a funny thing. At least the past few that I have made. Most of the recipes I’ve used recently call for a few hours in the oven, and during more than half of that time I’m convinced that the recipe is going to be a massive fail. The Succulent Braised Pork from Melissa D’Arabian a few weeks back is an excellent example, as is the recipe I made this past Sunday.

But I’ve noticed something magical happens in the last hour of cooking the pork.

It all comes together beautifully. In a way that almost takes your breath away.

The recipe I made Sunday was from the October issue of Martha Stewart Living (and as an aside, their recipe search box leaves a lot to be desired. After twenty minutes, I gave up searching for these two recipes and retyped them below. It shouldn’t be that difficult to find recipes from the current issue. Just sayin’). I made this particular recipe for two reasons. One, I like a “cook all afternoon” recipe for a not-really-but-should-have-been-lazy Sunday afternoon, and two, the article also featured recipes to use up the leftovers, recipes that didn’t resemble the original dish. Love that.

Company was due at 6 pm, and by 5:15, I was seriously second-guessing my decision to try this recipe, particularly a new one, when we had guests coming. Any good hostess worth her salt will tell you that it’s good to have a few tried-and-trues and not have your main course be something you’ve never made or served before. I never was one to follow the rules.

Towards the end of the cooking time, when hope was quickly fading, I decided that I could always fall back on a quick pasta dish or call out for pizza. But then something magical happened. As it always does with pork shoulder or pork butt.

It all came together.

And thank goodness it did.

It was tender. Succulent. And fall-off-the-bone good. And for something that literally took minutes of prep work.

Paired with root vegetables that I bought from the farmers’ market that very morning, and roasted, it was the perfect Fall meal.

And the recreation of the leftovers the next day? Open-Faced Porchetta Sandwiches with Caramelized Apples. Holy mother of pork, THAT recipe is reason enough to make the first recipe. Like, seriously, OMG good. The second recipe blows the first one out of the water. Treat yourself, and your family, and make it. I swear you’ll be hooked on it too.

P.S. As an update to the story I shared about the wonderful kids on the football team yesterday, after a conversation today with a few parents, I learned even more… The team I told you about was the JV team. When the Varsity team got wind of what they were doing, they wanted to do something too, and at their next game, each of their football helmets sported a pink sticker to show their support, and the cheerleaders, not to be outdone, added pink extensions to their hair. A hairdresser charged the girls $5 to add a pink extension to their hair, and then donated the money to breast cancer research. Such heartwarming gestures from all.

Project 365
October 14, 2010, Photo #179

Caught

This weekend brought about a few firsts for me. One, I’ll share. I used the mens’ restroom for the first time ever. Surprisingly it was spotless, especially as compared to the womens’ restroom. Color me shocked. I think there might actually be a contraband picture of me coming out of the mens’ restroom, but what happens on Girls Night Out … stays there.

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