Snowflakes for Sandy Hook

 

While the holidays are supposed to be a joyful time, many of us are still holding on to a fair amount of sadness and grief from the recent events at the Sandy Hook Elementary School. While I have chosen not to discuss the recent events with my very young children (and probably won't unless the kindergartener brings it up) many of you do have school age children who have heard about the events and might like to do something small to help.

The remaining students of S.H. will not be allowed to return to their campus and instead will be returning to an unused school nearby. While all efforts are being made to prepare the campus on time for end of winter vacation, most efforts will be in cleaning and refurbishment. The national PTA council is calling on all the PTAs from around the nation to each have their students make a snowflake. The idea is for the children to see all the beautiful snowflakes decorating their rooms and campus and know how many people really do care and love them.

Paper snowflakes are a fun winter craft and they can be done quickly in minutes or you can really jazz them up with glitter or other embellishments. If its been a while since you've made one (like me) you will find a helpful tutorial at: http://www.enchantedlearning.com/crafts/christmas/snowflake/  or http://www.instructables.com/id/How-to-Make-6-Pointed-Paper-Snowflakes/ (provided the image below) That will get you a step by step on how to get the folds right so it turns out. If you are looking for more complicated patterns or ideas you can also try www.papersnowflakes.com .

http://www.instructables.com/id/How-to-Make-6-Pointed-Paper-Snowflakes/

Completed snowflakes are requested to be sent by 1/12/13 to :

Connecticut PTSA
60 Connolly Parkway
Building 12, Suite 103
Hamden, CT 06514
(203) 281-6617

There are also some suggestions on fundraisers or how to donate money on the main PTA website: http://ctpta.org/About-CT-PTA/SANDY-HOOK-FUND.html


Here's to a happier 2013!

Homemade Whole Wheat Sesame Crackers

I don't know about other people but 90% of my social life for the whole year seems to take place during the month of December. Sometimes this involves people coming over for a simple game night with snacks or it might be a more elaborate holiday dinner. There are also potlucks, cookie exchanges, open houses and more.

Sometimes its hard to figure out what to bring or make, especially if the event is very casual (like an open house or game night) or already has all the food covered (like a dinner party). If you are tired of bringing the same old bottle of wine, you might consider giving crackers and cheese a try. I know, I know. How can crackers and cheese be exciting? Well, how 'bout if you HANDMADE the crackers?

Its a simple and elegant solution. As an appetizer or dessert course, it is light and goes with any event. Plus, you'll be sure that at least ONE thing you are eating has some nutritional value (this is pretty much 3 ingredients: 100% whole wheat flour, olive oil and sesame seeds with a little salt & water). See? So fiber, healthy fats AND some key trace minerals, to boot! Plus its pretty easy to make, not much more difficult than holiday cookies AND if you are trying to keep the sugar consumption low, this could be a great substitute for those little sugar bombs!

Now, these aren't dainty and do well with stronger cheeses, either sliced or spready. I'm sure that like me, you'll appreciate having something sturdy that doesn't keep snapping off or crumbling all over! We've paired this up with blues, sharp cheddars and a wonderful cranberry goat cheese log.

For the crackers pictured, I've simply cut the dough into rough squares/rectangles BUT if you want to be more festive, any kind of cookie cutter would work well here and really give your crackers a professional appearance. Remember when rolling out the dough, you can NOT go too thin. When you think you have it as thin as you possibly can, make another pass and try again!

 

Recipe: Whole Wheat Sesame Crackers

adapted from this NY Times recipe

1 1/4 cups white whole wheat flour
1/4 cup sesame seeds, toasted (black or white will work equally well)
1/2 tsp salt
5 Tbs extra virgin olive oil
4-8 Tbs water

1) Preheat the oven to 350 F. Line baking sheet with parchment paper or silpat.
2) In bowl of food processor, combine flour, sesame seeds & salt. Pour in olive oil and pulse until mixture is crumbly. Add water, 1 Tbs at a time until dough can be pressed into a ball. Amount will vary depending on your flour and weather. I typically use around 6 tbs.

3) LIGHTLY dust work surface. Divide dough into 2 even portions. Roll out and cut one portion at a time. Roll as thin as possible. The thinner the dough, the crisper (vs. crunchier) the final cracker will be.
4) Cut into desired shapes (use sharp knife, cookie cutters or biscuit cutter). Repeat for 2nd half of dough.
5) Place on prepared baking sheet, close but not touching.
6) Bake 15-25 minutes, until lightly browned. Time will depend on how thick your final cracker dough is and how full your tray is. Mine are typically done around 23 minutes with a medium thick dough (I'm working on getting it thinner!) and a very full tray.
7) Remove and allow to cool on wire racks.
8) Keep in airtight container approximately 1-2 weeks. However if you find them getting a bit stale, just pop them back into the oven for 2-3 minutes.

 

 

 

As always, feel free to comment below! I'd love to hear how this worked out for you!

 

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Spinach & Basil (Nut free) Pesto

This time of year always seems to be the busiest, doesn't it? Between end of year projects that need finishing up, holiday preparations & all the holiday celebrations themselves, sometimes it seems like we are always go-go-go-ing! I don't know why but this time of year always makes me think of pesto. Maybe its the green? In any case, this would be a great item to take to a get-together, party or pot luck. Its very festive and by virtue of being nut-free is a great dish to share with people who may have nut allergies!

This recipe is an easy prep-- especially if you have a food processor. You can still do it in a blender, but it might take a few batches (those leaves are very fluffy!) You will be amazed at how quick it really is AND you will have enough leftovers in the freezer for SEVERAL meals. Plus, have you seen the prices for premade pesto??? Do those people think its made out of gold or something?? Sheesh!

Now, I know traditionalists would argue that a pesto isn't really a pesto without the nuts (either pine nuts or walnuts or something) but I've found that the nuts aren't really necessary for a great pesto-y flavor. In removing them from the recipe, the costs are cut DRAMATICALLY and as mentioned above, many of us have family members & friends with nut allergies. This is a painless way to make a great dish that everyone can eat!

Recipe: Spinach & Basil (Nut free) Pesto

(makes approx. 6, 4 oz servings)

6 oz. baby spinach leaves
4 oz. fresh basil leaves (stems and flowers removed)
1/2 cup grated parmesan cheese
4 cloves garlic (2 1/2 Tbs jarred crushed)
3/4 tsp salt
3/4 cup extra-virgin olive oil

1) Add leaves, cheese, garlic and salt to work bowl of food processor. Pour in 1/4 cup of your olive oil.
2) Whirl mixture until nearly smooth, stopping to scrape down the sides of the bowl as necessary.
3) Pour remaining olive oil into the mixture, while processing, until completely smooth.
4) Taste and adjust seasonings as necessary.
5) Package pesto in 4 oz tupperwares, jars or plastic baggies & freeze for future use! Each 4 oz package will cover 8-16 oz of pasta depending on how pesto-y you want your dish!


Things to do with your pesto:

1) Use it as a pizza sauce on a homemade pizza. Just spread over prepared crust and top with cheese and toppings as usual. Makes for a nice change of an everyday food!

2) Mix a little with mayonnaise for a sandwich spread that will perk up the boring-est of chicken or turkey sandwiches! Add in a little tomato, sliced mozzerella or provolone and its even better. For total insanity, try grilling your sandwich or cooking it in a panini press!

3) Toss with cooked pasta (I particularly like penne). My preferred mix is about 4 oz of pesto to 12 oz of pasta. Be sure to leave a small amount of cooking water  (like 2 Tbs max!) to help spread the pesto evenly. If you forget to save some water, you can also use milk or cream for a richer dish!

Here is my favorite wintertime pasta dish, its very hearty and with your ready made pesto, it will come together in a flash!

Recipe: Penne with Shrimp & Cherry Tomatoes

12 oz penne pasta
4 oz prepared pesto
1 pint cherry (or grape or miniature plum) tomatoes, sliced lengthwise (see tip below)
1 lb peeled & cooked shrimp

1) Cook pasta as directed on package.
2) Defrost pesto (if frozen)
3) Slice tomatoes-- here is a trick I got from watching the Rachel Ray show-- use 2 deli tub lids (I had yogurt & sour cream, I think?) Put your tomatoes on one lid (edge up) and place the other lid over the tomatoes edge down. Holding the lid firmly (but not squashing the tomatoes) run your knife in the slot between the 2 lids. Voila! Lots of evenly sliced tomatoes, all done at the same time!

4) Cook or defrost precooked shrimp as necessary.
5) Drain pasta (remember to reserve cooking water or use milk/cream).
6) Toss pasta, shrimp, tomatoes and pesto together. Make sure all ingredients are evenly distributed and warmed throughout.
7) Serve with crusty bread and grated parmesan!

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