Life Hack: How to add Non-Skids to Tights!

If you're the caregiver for a little girl you've probably seen them wipe out in tights.  Few, if any, of the tights and stockings I've bought for Sophie have come with non-skids on the bottom.  It's frustrating.  All the socks I buy have them, why don't the tights?!
Well within a few weeks of Miss Sophie walking (and falling, and sliding) I got sick of having to put socks over the tights.  I mean, after all the tights should be in place of socks, not in addition to!
Enter one of my new favorite life hacks!  I had some fabric puffy paint in the craft room so I decided to add some stripes to bottom of the tights.

Voila, instant (well near instant) non-skid pads!  I add 3-5 stripes to each foot and allow them to air dry for 6 hours.  If you want to get creative you could draw any shape you want.  If you've got more than one child you could add their initials, draw hearts and flowers, polka dots--anything you can dream up!  Once the paint is dry it's machine wash safe and keeps her from slipping and sliding across the kitchen floor.
Best of all this is a super inexpensive way to fix the problem.  A bottle of puffy paint is less than $1 on sale and one bottle will do lots of tights.  I used Scribbles paint.  If you have a craft store I recommend buying it there, but this isn't an awful price for 6 bottles; plus it gets shipped right to your door!

 

Turkey and Broccoli Mac

I don't know about your family, but my daughter and husband will eat anything if I pour cheese sauce over.  I like Macaroni and Cheese as much as the next person (maybe more) but it's not really a meal, it's more of a side dish.  So instead of serving a bunch of things on their own I mix them into my Mac and Cheese!
This is another recipe that's a basic method.  You could mix in cauliflower, peas or spinach in place of the broccoli.  Chicken, sausage, ham or even hot dogs would make good substitutes for the roasted turkey.
If you make this ahead of time and refrigerate the Mac and Cheese tack an extra 10 minutes on the cooking time to compensate.  I roast the turkey, boil the pasta and blanch the broccoli in the afternoon which makes this a snap to prepare.

Ingredients
8oz al dente short cut pasta
1.5 c. shredded, cooked turkey
1.5 c. blanched broccoli, cut into bite sized chunks
1/2 c. white onion, small dice
2 cloves garlic, minced
2 c. sharp cheddar
1/2 c. Parmesan, divided
2 c. milk (I use 2%)
1/4 c. butter
1/4 c. flour
1/2 tsp Worchestchire
1 tsp. Dijon mustard
Salt and pepper to taste
dash of cayenne

Directions

Preheat the oven to 375 degrees.
In a small soup pot saute the onion and garlic in the butter over medium heat.  Once the onion is translucent sprinkle the flour in and stir continuously.  You may prefer to use a whisk.  Cook until the flour is well combined.  SLOWLY pour in the milk while stirring (or whisking) vigorously.  If you do this all at once it will turn into a clumpy mess.

Stir in the Worcestershire, mustard and cayenne.  Allow the sauce to come to a simmer.  Be sure to stir it frequently and do not let it boil.  Once the sauce has come to a simmer turn off the heat and mix in the cheddar and half the Parmesan.  Season the sauce to taste.
Fold in the pasta, turkey and broccoli.  Pour the mixture into an oven safe casserole (I use a round one that has a lid for easy storage) and sprinkle with the remaining 1/4 cup of Parmesan.  You could also add some bread crumbs to the top if you like.
Bake at 375 degrees for 20 minute.  Allow it to sit for 10 minutes before enjoying.

Split Pea Soup

It would appear I've been in a soup mood lately.  Out weather has been cold, wet and dreary so soup is a welcome respite from what's going on outside.
Split Pea soup is another easy and fast soup to make.  Unlike most dried beans split peas need no soaking and no long cooking time.  I make this soup from start to finish in 2 hours, but if you're in a hurry you can crank the heat and finish it in about 1 hour.
When you reheat the soup it will likely need some extra water or stock to bring it back to your desired consistency.  This would also be a great soup for the freezer, but it comes together so quickly I've never felt the need to freeze it.
You could also elevate the presentation of this soup by topping it with homemade croutons, grated Parmesan or crispy ham.

Ingredients
1 lb split peas
2 TBSP olive oil
1 onion, diced
3 ribs celery, diced
3 carrots, diced
2 sprigs fresh thyme
1 bay leaf
1 cup ham or 1 ham hock
6 cups ham stock, chicken stock or water
salt and pepper
1 cup frozen peas
lemon wedge (optional)

Directions
In a large, heavy bottomed soup pot, or enameled cast iron pot heat the oil over medium heat.  I use an enameled cast iron pot for most soups; it holds in the heat and cooks very evenly.
Saute' the onion, celery, carrot and thyme until softened, about 10 minutes.  Add in the peas, bay, ham and liquid of choice.  I had made boiled ham and potatoes for dinner the night before, so I had some great ham stock leftover.  Chicken stock is a great choice for this though, but water is sufficient in a pinch.

Bring the soup to a boil, then back the heat down to medium low, cover, and let the soup simmer for 45 minutes.  After 45 minutes check the soup, give it a stir and taste.  Season the soup to taste.  If the soup has absorbed all the liquid add some more.  I sometimes use up to 8 cups of liquid for this soup, water is sufficient for the extra 2 cups though.
Cook the soup for an additional 15 minutes.  Add the frozen peas and allow to cook 10 minutes.  If you like you can omit the frozen peas, but I like the color, texture and freshness they add.
Once the peas are warmed through you have 2 choice.  To blend or not to blend that is the question.
If you like a more rustic, chunky texture take it to the table.  I like a smoother consistency so I blend half the soup.  It is entirely up to you.  If you're in a rush I wouldn't bother.
Serve this in big bowls and enjoy with crusty bread or a warm biscuit.  I like a small squeeze of lemon over the top.  It sounds a little crazy, but it adds a wonderful tangy, bright freshness that I find very satisfying.
I wish I had a photo of the finished product to share with you, but, as with most good food in our house, my husband started devouring it before I had a chance!

Banana Nut Bread

Banana nut bread is the perfect solution for those pesky overripe bananas.  I like to whip this up as a thank you or get well soon gift.  It's inexpensive, quick to make and universally loved.  This version has a wonderfully earthy quality to it, achieved by the addition of the almond  meal.  Almond meal, or flour, is available at health food stores and specialty food retailers.  I buy mine from Trader Joe's.

Ingredients

1 stick room temp butter

1 cup sugar

2 eggs, room temperature

3 very medium, very ripe bananas

1 TBSP milk (or soy or almond milk)

1 1/2 cup flour

1/2 cup almond meal

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees.  Grease a 9x5" loaf pan.  I use a silicon pan, but use whatever you have.

In the bowl of your stand mixer combine the butter, sugar, eggs, milk and bananas.  Mix on medium speed until the bananas are broken up and the mixture is incorporated.  If your bananas are nice and soft this will take about 30 seconds.  If the bananas are on the hard side I recommend mashing them with a fork before adding them in.

In a small bowl mix the remaining 8 ingredients.  Add them into the wet mixture and mix just until combined.  If you over mix your bread will be tough.

Pour the batter into the greased loaf pan and put in the oven.  Bake until a toothpick comes out clean, about 1 hour (but maybe up to 1 hour 15 minutes).

This type of bread freezes beautifully.  I often make this in advance of company and pull it out the evening before I plan to serve it.  

For a truly enjoyable experience slice it, toast it and spread it with some butter.  YUM!

Beef Stew

The very best beef stew is made with leftover Pot Roast, but no matter how large a roast I make we never seem to have any leftover!  After many stew-less years I finally set out in search of a great Beef Stew recipe.  It was much harder than I imagined.  I finally settled on Mark Bittman's Beef Stew recipe from his book, How to Cook Anything.

 

This has been a go-to cookbook of mine for years and he didn't disappoint me!

I made a few variations from his recipe and I think you should feel free to experiment too.  I thought this would be good (and very healthy) with a few handfuls of spinach thrown in at the last moment.  This makes about 8 servings of stew.

Ingredients

2lb sirloin tip roast, or any other low-cost roast, 1" dice

2 TBSP oil, I used olive

3 large red or yellow potatoes, 1" dice

1 large turnip, 1" dice

2 large white onions, 1" dice

2 cloves minced garlic

8oz carrots, 1" dice

3 cup. beef broth

2 sprigs fresh thyme

2 bay leaves

3 TBSP flour

1 cup frozen peas

1 1/2 tsp kosher salt

1/2 tsp pepper

2 TBSP butter 

Directions

Heat the oil in a large enameled Dutch oven (7.5 qt) over medium high heat.  When the oil is hot carefully add half the meat.  Allow the meat to brown 3-4 minutes, turn, and brown 3-4 more minutes.  You want to develop a beautiful brown crust on the meat; this is where the flavor lives. 

Once you've browned the meat remove it to a bowl and repeat with the remaining meat.

When the meat is done add the onions, garlic, salt and pepper.  Sweat them over medium heat until the onions are wilted, about 5 minutes.  Once they're wilted sprinkle the flour in and stir vigorously.  Cook the flour out for 2 minutes.  

Next slowly add the beef broth while stirring.  Be sure to scrape up all the lovely browned bits from the bottom of the pot.  After the broth is in add the thyme and bay and bring to a boil.  Back the heat down to a simmer, cover and let cook for 1 hour.

After one hour add the potatoes, turnip and carrots.  Bring the stew back to a boil, back down to a simmer, cover again and cook 45 minutes.  You want to cook it until the veggies are fork tender.  

When the veggies are tender add the peas and adjust the seasoning (it's amazing how much salt potatoes soak up).  Cook the peas 4-5 minutes.  Stir in the butter.

Enjoy the warm and delicious beef stew with a nice crusty bread.

Easter Centerpiece #1

If you're in need of a little Easter inspiration stop over at Another Cent Saved and check out my Edible Easter Centerpiece!  

I had fun creating this delicious sugary display (and more fun eating my favorite Starburst jelly beans!).

If you need to purchase Easter decor this year stop over at the Dollar Store.  They had some very cute Easter decorations out; small tin buckets, very cute Easter eggs and some adorable pinwheels I'll be featuring on cupcakes later in the Spring!  I walked out with a big bag of stuff for just over $7!

Shopping at Aldi

One of my favorite blogs, Money Saving Mom, had an article from a neat blog, Gimme Some Oven, yesterday.  These ladies have written a 3 piece article on Aldi that I really enjoyed reading. 
I just started shopping Aldi at the the beginning of the year.  Boy I could kick myself for not doing it years ago!  I've yet to spend over $10 in a trip and I am coming out with a bag full of produce, Greek yogurt and other assorted goodies.  My favorite buy of late is a bottle of pure maple syrup for just $4.99.  I've been wanting some real maple syrup for weeks, but at well over $10 a bottle it just wasn't fitting into our $50 a week grocery budget!
If you're on the fence about shopping Aldi click on over to Gimme Some Oven and see why these ladies choose to shop Aldi!