26: WE Dance While YOU Cook

The Outlaws

Mama had an Energy Drain on Friday. It was a rather big one. My hand was to my temple for over thirty seconds and the deep resounding "oh" took a few iterations before the wild children remedied their behavior.

(Before I tell the tale of how this unfolded, let me begin by saying that from the picture above, I know you can't even begin to imagine that this small band of brothers - and sis - would be capable of stirring up any commotion. But believe me you, it's possible. It's possible.)

For those without small children, or those who haven't ever heard of Love & Logic parenting classes, the Energy Drain is a simple technique that works in a snap. Every time.

It goes a little something like this:

The children are acting like wild monkeys. Completely out of control. It might be that they are fighting, shouting at each other, running the other direction when I call, or any number of other deviant behaviors that can really get a mother's blood boiling.

Mama recognizes that this behavior must cease immediately. Mama quietly places her fingers on her temple and starts massaging. This is accompanied by a very low moan, something in the range of "oh", "ah" or "uh". Very low pitched. Very drawn out.

Typically the children will stop in their tracks the moment they see me doing this. Then they will ask, "Mama, did you have an Energy Drain on me? Or her?" And then demand, "Who mama? Who gave you the Energy Drain?"

If it was a full-out Energy Drain, which I classify as necessitating more than five seconds of this routine, the children are then in a position of regaining my energy. This might look like spending quite time in their rooms, washing windows, tidying the house, or any other number of special projects that might have otherwise required my energy to complete. Anything to help mama regain her energy so that we can carry on with the day peacefully.

On the way home from school on Friday, I couldn't help but laugh when my oldest had a suggestion for regaining my energy.

He said, "Mom. I have an idea of how to regain your energy. We dance while you cook."

To which I replied, "Well, yeah. Of course, that's what we always do when we cook."

"No," he countered. "WE dance, while YOU cook. That should regain your energy."

I was nearly in tears.

Week 26 Meal Plan

Monday - Five Fold Burrito
Tuesday - Beef Pot Pie
Wednesday - Depression Era Pasta e Fagioli
Thursday - Taco Bowl
Friday - Red Lentil Soup
Saturday - Spiced Chicken with Stubby Vegetables

Sweet Potato Fries

Ah yes, fall is here! The wind, the rain, the nip - it's in full swing 'round these parts. Although I do recall the weather man saying that tomorrow will be sunny and sixty degrees. That's why I love living here. We get the bitter bite of the seasons and then we get the sun. Tank tops in February anyone?

Back to the present moment, fall brings a deep need in my life for all things potato. I do believe that potatoes have found their way into nearly every meal I'm making this week. 

In an effort to be completely transparent I'll admit that fried potatoes hold a special place in my heart, and also my thighs. Potato chips and french fries are my nemesis. The glory of deep colored potatoes, however, is that they pack a powerful punch.

The softer orange variety of sweet potatoes, known in North America as yams, are rich in complex carbohydrates, dietary fiber, beta carotene and B vitamins. 

I always feel so good when I eat these. And I'm happy to report that it's not simply because they are fried. The B vitamins are mood stabilizers. Ah ha! Now it's clear to me why I love these so much - tasty and grounding. Who can ask for more?

Sweet Potato Fries

Ingredients:

4 medium yams (or more if you love fried potatoes as much as I do)

1/2 C canola oil for frying, more if necessary

sea salt, to taste

The Preparation Method:

Wash the yams. Dry them. Cut the ends off. Do not peel. Leave the skin on to maintain all the health benefits. Ok, ok, you got me. Yes indeed, we are frying them. But why not do all you can to optimize nutrient content in your french fries?

Cut the potatoes into half inch slices.

They look so pretty just before they're plunged into the hot oil.

Heat the canola oil in a deep frying pan. Wait until it is really hot. You'll know it's time when you place a fry in the oil and it starts sizzling like mad. Carefully place enough potatoes in the pan to form a single layer.

Cook for approximately 7 minutes or until the fries are perfectly crisp. Allow potatoes to become browned on one side before you flip them. You're the boss of this frying pan, girl. Fry them to your liking. The longer they cook, the sweeter they get. I like mine deep brown. Use tongs to remove them from the pan and place on a paper towel to cool. Salt to your liking. You're the boss of the salt, girl. Go for it!

Back to tank tops in February, this is one of my favorite bands to listen to when I'm channeling flips flops and sunglasses in the middle of winter.

The Beautiful Girls - Music

Find the printer friendly recipe here.

Friday Night Round-Up: Week 27

Yes, yes, yes!

We have completed the first trimester of this countdown. Fourteen weeks down, twenty-six to go.

Or did we just finish the third trimester as we count down in a weird Benjamin Button aging backwards kind of way?

Not sure.

What I do know is that we are one third of the way finished with this final year of torture, ahhh excuse me, I meant to say school.

Really it's not that bad. We have a lot to be grateful for. It's just that there are some days that it all seems like it's going to fall apart. Excuse me again, I meant to say it feels like I'm going to fall apart. Just being honest.

When the kids are grouchy, Aunt Flo is on her way for her monthly visit, and stinky laundry is piled up to the ceiling I get this dreaded feeling that the world might implode. It doesn't. Thank heavens. A few days later I say goodbye to Aunt Flo and all is well with the world again.

I swear, someone needs to send me away to the red tent. Ancient cultures have the red tent for a reason. You know what I mean ladies?

Aunt Flo or not, we run a tight ship over here. Time management has become one of the top five skills of survival in my book. The others include eating, breathing, washing every now and again, and laughing. Without laughter we'd be in a world of hurt. Check out this great post by fellow blogger Sister Earth Organics. Thanks to her I've been diligently working on more smiles all day long.

(PS - You might recognize the starring character in the video.)

And now to reveal the weekly grocery spending: $190.66

No need to discuss. Instead, let's laugh together.

Flight of the Conchords - Business Time

Bacon Wrapped Fingerling Potatoes

I'll take bacon any way you want to serve it to me. Bacon in soup. Bacon in bread. Bacon on salad. Bacon dipped in chocolate. Heck, my hubby even had bacon in his mixed drink down at the bar the other night. 

Bacon is the sweet sustenance of life. 

What makes this recipe doubly fantastic is the involvement of our good old friend, Ol' Bessie. Bacon and potatoes in the crock pot, I'll take it!

Bacon Wrapped Fingerling Potatoes

You'll Need:

1 lb fingerling potatoes, washed and dried

1 TBS fresh thyme, minced

2 TBS olive oil

1/2 tsp ground black pepper

1/4 tsp paprika

1/2 lb bacon strips

1/4 C chicken broth

The Preparation Method:

Wash and dry the fingerling potatoes. It's ok if you have more than one pound. Include them with the rest. We will find a use for them. I promise.

Grab a bunch of fresh thyme. This is one of my favorite herbs to cook with. So pretty.

Chop it coarsely, just enough to fill one tablespoon.

Add potatoes, thyme, and olive oil to a large bowl.

Add pepper.

And paprika.

Mix it all together to coat the potatoes well. Set aside.

Slice bacon lengthwise.

And wrap each cute little potato in its own thin slice of bacon. Wrapping tightly is key.

When you are done, the whole bunch of them will look like cute babies wrapped up for a good night's sleep. Night night little guys.

Place any extra potatoes that didn't have the privilege of getting wrapped up with bacon in the bottom of the crock pot.

Add the chicken stock.

Now move on over to your stove top. Heat a heavy skillet over medium-high heat. Add the little darlings to the hot pan.

Lower heat to medium low. Cook until the bacon is lightly brown, turning once or twice to brown all sides. You're aiming for the bacon to sear shut around the potatoes.

Carefully transfer the bacon wrapped potatoes to the crock pot. Place on top of the unwrapped potatoes that are already there. Cook on the high setting for approximately 3 hours. They are finished when the potatoes are tender.

This one is a crowd pleaser!

And this one's got me rejoicing for so many things. Bacon just might be the simplest on the list.

Michael Franti - Hey Hey Hey

Find the printer friendly recipe here.

27: Rock-Out

Looks like someone needed a good cry this morning.

My dear friend sent me this link saying, "Thought you would like this one."

Like it? Like it? I love it!

I'm bawling.

Bawling like get me some kleenex quick because I'm about to be standing in a puddle on the recently cleaned kitchen floor. (Which doesn't happen very often, so somebody come quick.)

Bawling like this man just put words to all the deep truths of movement.

Bawling like sniff, sniff, sniff, hehahehaha, sniff, sniff.

Bawling like this is precisely where the joy of dance resonates with my soul.

Bawling like YES, YES, YES!

If you don't prefer profanity, simply hold your ears shut for the first five seconds. Release and enjoy!

Anis Mojgani - Direct Orders

And now, my meal plan for week 27. Wipe those tears away and read on my friends.

Week 27 Meal Plan

Monday - Hearty Butternut Squash Soup with Bacon Wrapped Fingerling Potatoes

Tuesday - Ten Second Baby Back Ribs with Sweet Potato Fries

Wednesday - Efo Riro

Thursday - Tuna Casserole

Friday - Beef Roast

Saturday - Crock-Pot BBQ Chicken

Sunday - leftovers

Friday Night Round-Up: Week 28

This is Dance While You Cook's guilty pleasure. Old stale popcorn while the house is quietly asleep and my trusty old laptop. It's a match made in heaven.

This is Dance While You Cook's other guilty pleasure. Going to the grocery store every single day of the week. In the past, this behavior brought devistating results to the pocketbook.

11/1 Whole Foods $28.12
11/1 Natural Grovers $48.62
11/1 Natural Market $38.27
11/2 Whole Foods $21.87
11/3 Walmart $25.13
11/4 Grocery Store $2.71
11/5 Grocery Store $5.41

$168.33

Not perfect, but clearly I've learned to reign it in. Go in for Item A. Come out with Item A. Note the last two entries.

All of this is very similar to my other guilty pleasure. Eating one oreo out of the cupboard at a time. The way I see it, eating just one oreo at a time throughout the day does not have the same effect (or consequences) as eating the whole package in just one sitting. Nevermind the fact that the package is empty by the end of the day no matter which method of consumption was employed.

Efo Riro

Glory, glory, hallelujah! Glory, glory, hallelujah! Glory, glory, hallelujah!

I have finally found a beans and rice recipe that is divine, heavenly, and out of this world! Three huge helpings for my young son certainly attests to the fantastic nature of this dish.

And... we found a use for collard greens that everyone loves!

The beautiful thing about collard greens is that they contain a remarkably higher calcium content than that of some other leafy greens.

One serving (1 cup) of cooked collard greens contains twice as much calcium as kale, equaling more than one third the recommended daily value for women (1000 mg). This is great news for those of us refraining from dairy in our diets.

Efo Riro (Nigerian Vegetable Stew)


You'll Need:
1 medium red bell pepper
1-4 hot peppers, depending on your heat preference
4 garlic cloves
fresh ginger, equal amount to the garlic
1 medium tomato
1 small red onion
1/2 cup water
12 oz chopped frozen collard greens (defrosted and water squeezed out)
1/2 cup coconut oil
1/2 cup vegetable oil
1 tsp chicken bullion
1 TBS curry powder
salt and pepper to taste

2 cups brown rice, uncooked and rinsed
black eyed peas, 2 cups dried or 3 cans

The Preparation Method:

Prepare dried beans according to package directions. Usually takes 5 hours from start to finish, so get this going around lunch time. Or take the easy road and use canned beans. In this case, simply put them on low heat just after you get the rice going.

Start the brown rice a-cookin'. Bring 4 cups water to a boil. Add 2 cups uncooked brown rice. Add salt to your taste. Stir. Cover with a lid, reduce heat to low, simmer for 50 minutes or until rice is tender.

Chop bell pepper, tomato, onion, hot pepper, ginger and garlic.

Place in blender or food processor with 1/2 cup water.

Puree until smooth.

Add oils to the saucepan on medium heat.

Add curry powder and chicken bullion to hot oil.

Stir it in.

Now add blended mixture to hot oil. Taste the blend so you have a frame of reference for determining when the sauce is done. Stir to combine. Boil for 30 minutes over medium heat. It is fully cooked when the flavors are rich and complex.

Add defrosted collard greens. No worries if they're still a little frozen. The Efo Riro can handle it.

Stir to combine. Cook 5 minutes more.

Serve over brown rice and black eyed peas. Salt as needed.

Watch this video to know how I was feeling after tasting my first bite of Efo Riro. Continue watching to know how I was feeling after finishing my third plate!

New Beginning FGBC JHM Chorale - Glory Glory Hallelujah

28

To celebrate the unusually warm fall weather this week, we brought the whole family out back for a little chicken chasing session. Guess who caught the first one?

Now that we've had our fun, we're moving right along in our countdown to that glorious graduation day in mid-May. The weeks seem to be flying by, which I don't mind at all.

ALERT: The remainder of this message has been lost due to technical errors on my trusty old computer. I must clarify that this was no fault of Apple, my dear friends. Rather not surprisingly it was user error. Although it was a great literary accomplishment I choose not to rewrite it at this late hour. I'm feeling drowsy and ready for sleep and if my memory serves me correctly there is a monstrous pile of socks on my bed that need to be sorted before I retire for the night.

That said, I will summarize the contents: Too much Halloween candy makes people sick. Therefore we are imposing a new law around here. Each child chooses one eerily enticing miniature sugar bomb per day. On Saturday Dada will purchase the entire stash for fair market value. Then this old Marine will pack it up and send it to his comrades serving overseas. The children will take their loot to Target and buy something cheap and plastic and made in China. The end.

Week 28 Meal Plan


Monday - Creamy Lentil Soup (for the Dairy-Free Cream Lover)
Tuesday - Papa's Chili Mac
Wednesday - Spiced Chicken with Stubby Vegetables
Thursday - Efo Riro (Nigerian Vegetable Stew)
Friday - Coconut Curry Comfort
Saturday - Tuna Salad on Green Salad
Sunday - Leftovers

Friday Night Round-Up: Week 29

$157.45

I splurged a bit on this week's shopping list. I bought the decadent ingredients for Molten Chocolate Lava Cakes with Raspberries. They were divine! Well worth exceeding the weekly budget by $7.45.

In other news, Halloween brought a new flavor to The Little White Kitchen this week.

I think I may cook in this get-up more often. Why not dance a-go-go while popping those molten lava cakes in the oven?

Be sure to keep a close eye on the stray blond hairs from your wig. The cheap ones shed terribly.

This will help set the mood for the next episode of Dance While You Cook - Costume Edition...

Movie Theater Popcorn

Next time you and I are at the movie theater together, and you ask yourself, "Where did Judith go?"

No need to worry - you can find me over at the popcorn butter station. I'll be pouring as much synthetic "butter" over the top of my popped corn as I can before the person behind me kicks me off. 

I have a slight compulsion to get as much of that funky oil on those kernels as possible. So much so that when I get to my seat I ask myself, "What was I thinking. Soggy popcorn is gross." 

On the plus side, at least I get the whole bucket to myself! 

But last night, friends. Ohhhh, last night. You and I were not at the movie theater together. 

Rather, Dr. B came over to hang out with my husband. Sometime around 10pm a craving for popcorn rushed over me. 

Possibly it was due to the mad house cleaning I was doing so late on a Friday night in preparation for a baby shower I was hosting in the morning. 

Or perhaps the cravings struck because last time Dr. B was over he told us that he could make "the best" popcorn we've ever tasted. I needed to know. 

So the men took off for the store to secure the materials. They talked about riding Razor scooters. But I think they walked.

(Better Than) Movie Theater Popcorn

You'll Need:

5 TBS coconut oil, divided

1/2 C popcorn kernels

sea salt

The Preparation Method:

Melt 3 TBS coconut oil in your popcorn popping pot. Place three kernels in the pot. The oil is at the right temperature when all three have popped.

Add the rest of the popcorn kernels and close the lid for fear of sustaining a coconut oil injury. That stuff gets HOT! Stir it, shake it, allow those kernels to jump around. Once the rate of popping has slowed significantly, it's time to open it up.

In the meantime, you've melted 2 TBS coconut oil in another pan. Now is the time to drizzle that over the popcorn.

Add as much salt as you like. Shake it about.

Serve. And watch the progression. 10:52pm

11:01pm

11:04pm

11:26pm

And the chocolate chips make an appearance. It was a good night!

This song sounds like popcorn popping on the stovetop...

Far East Movement - Like a G6

Crock-Pot BBQ Chicken

At dinner tonight my little girl counted eight members in the family.

Dada, Mama, Big Brother, Sis, Bubba and...

The Ladies.

But I think she was missing one in her headcount. 

Ol' Bessie. 

She deserves a spot at the table too. She is a workhorse around here. We couldn't live without her. 

We love you trusted ol' friend. 

Crock-Pot BBQ Chicken with The Slaw

You'll Need:

2 lbs boneless skinless chicken breasts

12 oz BBQ sauce

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 TBS Worchestershire sauce

The Preparation Method:

Trim excess fat off chicken breasts. Place meat in the crock-pot.

In a small bowl, mix all other ingredients together. Pour over the chicken. Stir to coat.

Cook on high for 3 - 4 hours or on low for 6 - 8 hours.

It is done when the chicken separates easily.

Serve over brown rice with The Slaw, or in a taco shell with Slaw on top.

Facebook news flash: "I am alarmed to have spotted not one, but two people sporting hammer pants today." on Tuesday

In honor of my dear childhood friend who had to bear witness to such an atrocity - my favorite MC Hammer song.

MC Hammer - Turn This Mutha Out