If you're looking for Olson family updates, then visit our family blog, I Love You Same.

The rants and recipes found here are solely mine.

Thursday, May 27, 2010

Excuse Me While I Pull My Heart out of My Mouth

The big adventures of childhood, independent journeys that help one grow and learn.


It all sounds good in theory, but when you're out adventuring, I'm holding my heart in my mouth and doing Lamaze breathing. I knew that technique would come in handy some day. It certainly didn't do anything but give D something to do while I labored away!

Baby steps. They just keep getting bigger.

Tuesday, May 25, 2010

Make Ahead Black Beans

I love to make things from scratch whenever possible. Reading a label and wondering just what the heck some of the ingredients are is one reason. Homemade food is healthier, cheaper, and doesn't take as much time as one might think.

I made these beans in the crockpot last week. We've had them as a side with fajitas, in burritos, and mixed with cooked Chorizo sausage and served over rice. I've got at least 2 more meals in the freezer.

Make Ahead Black Beans

Much better than canned! Season up or down according to your family's taste preferences. The beans require an overnight soak, so plan ahead.

1 bag dried black beans, soak in water overnight to soften Rinse in the morning.

Place in your crock pot:
1 large green pepper, seeded and chopped
1 onion, chopped
8 cups of water (at least, make sure there's plenty to cover the beans)
2 cloves of garlic, minced
2 tsp dried oregano
2 tsp cumin

Cook on low all day. One hour (if you've got it!) before serving, add:
salt to taste
1/4 cup white wine
1 TB red wine vinegar
1 TB sugar
a drizzle of olive oil

Taste and adjust seasonings. You may add green chiles, jalapenos, red pepper flakes, etc.

Monday, May 24, 2010

A Cold Salad on a Hot Day

Honestly, I made this a week ago when it was cold and rainy. Try menu planning in Minnesota. I've been grilling in the rain and making soup when it's 75. Ugh.

I normally don't post recipes that still need a little work, but this one does. It's a great base recipe, but I need to work on it. Taste and season well, I've included my suggestions in italics.

Sweetpea Slaw

Place in a large bowl:
2 packages of stringless sugar snap peas
2 cups matchstick cut carrots (or thinly slice in your food processor)
1 1/2 cups shredded red cabbage
One bunch of green onions, cleaned and thinly sliced

Mix and toss with salad:
4 TB seasoned rice vinegar
1/2 tsp fresh grated ginger
Juice of 1/4 lemon
2 TB olive oil
1/2 tsp salt--taste and increase if you wish
1 tsp sesame oil
red pepper flakes to taste

I think you could add any crisp veggie. Radishes would be nice. I'm up for your suggestions. It's really pretty, perfect for the heat wave we're having here.

Thursday, May 13, 2010

Have You Seen This Guy?

Sam Tsui. His Glee cover of Don't Stop Believing is fantastic too.

Taking a little time to play with words, to play with food, and just to play!