Thursday, July 12, 2012
Summertime in the kitchen.
With seven mouths to feed and sometimes one more, when Chip is home from work, I find myself in or around the kitchen most of my waking hours. At least it seems like that in the summer. I am lucky that most of my kids wake up and are pretty mellow about easing into the day as far as breakfast is concerned. They love a hearty breakfast and Brock especially enjoys his morning coffee. But nobody really wakes up demanding food. Some of them even go to the pantry and pick a box of cereal or make themselves a piece of toast without any help from me. So that is a nice perk to having night owl kids. =)
I still have a hard time making meals that all the kids like, and I still feel like our repetoire of foods get boring very quickly. I would love for my kids to like more varieties of foods, but it just turns out to be more trouble than it's worth when I make new recipes these days. We eat as many fruits and lots of fresh vegetables this time of year. We cannot keep enough fresh berries or watermelon or corn on the cob around here. I think my kids could live on blueberries, raspberries and peaches if I let them for three months.
I thought I would share a couple of pictures and recipes of two of the things we had to eat this week. Both these recipes are easy, semi-healthy as far as muffins and pie go, and they were gobbled up by every one of my kids.
The first is recipe is for Oatmeal Blueberry Muffins. I modified the recipe when I doubled it and used half all-purpose flour and half whole wheat flour. I added fresh blueberries and fresh peaches diced up too. They were very good, especially piping hot out of the oven. I am going to make them with raspberries and peaches next time, just because I love that combination too.
The second recipe is one that has been a favorite of mine since I was a little girl. I never liked chocolate as a kid; I have since grown to appreciate and even love rich, bittersweet, delicate chocolate in many forms. But my first love is still toward the vanilla, custard-type and anything coconut desserts. This pie is so easy to make that it has earned the name Impossibly Easy Coconut Pie. Or Impossible Pie for short. The ingredients are placed in a blender and it makes its own crust. It is virtually fail-proof. Which is a wonderful thing for beginning pie makers. I know there are a couple of variations to this pie- one even calls for Bisquick, but I have always stuck to this recipe my mom made. There is something to be said about tried and true.
The recipe is as follows:
1/4 tsp. salt
1 cup sugar (I use less becase I usually have sweetened coconut)
1/2 cup flour
1/2 tsp. baking powder
1 cup coconut
2 cups milk
1 tsp. vanilla
1/4 cup of melted butter or margarine
Directions: Place all ingredients into a blender and mix until combined. Pour into a lightly greased 9" pie plate and place in a preheated oven at 350 degrees. Bake for about one hour.
I always keep an eye on it those last 10 minutes or so just to make sure it doesn't get too golden brown on top. We ate ours with fresh whipped cream and peaches and we polished off the last piece between 4 of us for breakfast the next morning. I figured it had enough eggs and fruit in it to count as a jumpstart to breakfast. My kids didn't argue with me about that.
If you have any favorite summer recipes you make over and over, I would love you to tell me so in the comments. Especially if you think kids would love them. I am at that point in the summer where I am ready to try anything new in the kitchen. I hope my kids might be ready for something new too!