Stress reducing photos – just in time for 2015!

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We  are BIG pet lovers and have many animals on the Little Farm – the latest edition are 6 feral kittens who work for their keep catching rats and mice on the farm. In addition they are adorable. Here is our oldest grandson Jack holding Fluffy -who is the only male and we have 5 females – all neutered now – and cute as anything with turquoise eyes! They are not allowed indoors – except Jack just would not put Fluffy down – and every night Fluffy comes into the house through the doggie door – looking for Jack. He takes one look at me and heads for the outside! YES! ALPHA CAT – that’s me!

Jack and fluffy cat Dec 2014

A friend sent me these following pictures – aren’t they adorable?

ARE YOU SURE THIS IS MY BED?

Are you sure this is my bed

I WISH THEY WOULD ORDER A NEW STOVE  -IT SURE IS GETTING CROWDED IN HERE!

Cats in box

EVERYONE NEEDS SOMEONE TO HUG AT NIGHT

dog hugging toy

FRANKLY I DO NOT THINK THIS IS FUNNY…..

Sausage dog

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Making Short Ribs in the Slow Cooker – so easy and time efficient and perfect for cold winter days!

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I love making dishes that last for days and this is one that does. I started this dish late in the afternoon in the slow cooker and before bed put it into the fridge then the next afternoon took it out and finished it off – so easy and delicious!

Short Ribs with Coca Cola!

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 (6-ounce) bone-in beef short ribs, trimmed  ( if serving 8 or depending how large the short ribs are)
  • 3/4 cup unsalted beef stock
  • 1/3 cup lower-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons grated peeled fresh ginger
  • 2 tablespoons brown sugar
  • 8 minced garlic cloves
  • 1 (12-ounce) can coca cola
  • 1 (4 x 1-inch) orange rind strip
  • 4 cups (1-inch) diagonally cut carrot
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 cups diagonally cut snow peas
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm.
  2. Skim fat from surface of cooking liquid; discard fat. Strain the cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes.
  3. Put the whole mixture back into the slow cooker and let simmer on high for half hour.
  4. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.

Short ribs browning in a skilletshort ribs being browned

Ginger Root from the Little FarmGinger root from LF

Chopped garlic from the Little FarmChopped garlic from LF

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Entrepreneurship and humor go together

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I love being an entrepreneur. My son is one too. And my husband, in the medical field, has had to reinvent himself over and over again as healthcare has become more and more challenging and less and less rewarding ( paperwork, government interference with the doctor patient relationship and more). So I guess he is an entrepreneur too.

Much about entrepreneurship is about the culture, the belief systems, the courage to be wrong, to try new things, to fail and also to surround your life with fun, love and passion for what you do – and humor.

This is a saying that sits in the Research and Development center of an entrepreneurial hi tech company here in California. I thought you might enjoy it. I did!

Coding advice

 

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Xmas or Hannukah – the cooking with kids is so much fun!

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Holiday cooking is so much fun. Here all four of our grandsons are helping me make brown butter cookies. YUMMY!

Cooking 4

And of course, the recipe for you! Enjoy!

Brown Butter  Cookies

Ingredients:

  • 1 cup Organic Valley Unsalted Butter
  • 1 cup organic sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Directions:

  1. Heat oven to 350 degrees F.
  2. Melt butter in a small, heavy-bottomed saucepan over medium heat. Cook until butter is browned but not burned, stirring constantly, 7 to 8 minutes. Transfer to a large mixing bowl, making sure to add any browned bits from saucepan.
  3. Add sugar a little at a time, stirring well with a wooden spoon. Stir in vanilla.
  4. Combine flour, baking soda, cinnamon and salt. Add in a little at a time, mixing well with each addition.
  5. For each cookie, roll about 2 teaspoons dough into a ball. Place one inch apart on cookie sheet(s) lined with parchment paper.
  6. Bake 14 minutes or until the cookies are golden brown on bottom and slightly cracked on top. Cool cookies completely on wire rack. Cookies will be delicate.
  7. They may be dusted with powdered sugar just before serving.
  8. Store tightly covered at room temperature up to 3 days or freeze up to 3 months.

Since my grandsons did both the mixing, adding and rolling of the batter into cookie balls, there was a lot of tasting and the balls were not even in nature ( ie all different sizes) and we made a lot of mess. Fortunately NONE Of that matters since a grand time was had by all!

Brown butter Cookies

 

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Birthdays are such fun – for kids and for adults

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Here are our twins loving their 3rd birthday. Just before bed – one last taste of the yummy birthday cake….Gabe 3rd bday Noah 3rd bday

And of course a favorite recipe that they love to make. Cookies of any kind! Here are some amazing cookies from Ina Garten with some adjustments – creative additions from the grandkids. SOO delicious.

Ingredients
3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/shortbread-hearts-recipe.html?oc=linkback

So my grandson Jonah likes frosting so much that we had to frost these cookies instead of adding sugar to them. We particularly like Cream Cheese Frosting ( I buy it ready made) and sometimes we make ‘black and white’ ones ie put half chocolate and half vanilla on the cookies. Sigh- these are high caloric treats – but – birthdays only come once a year – so why not?

 

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Philanthropy – a new direction and research from Wharton

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A recent study has shed some light on discrimination in the hallowed halls of academia.

Researchers found that professors are less likely to mentor female and minority students. The Wharton School’s Katherine Milkman, together with Modupe Akinola of Columbia Business School and Dolly Chugh of NYU, sent mock emails to more than 6,500 professors at 259 top U.S. universities. The messages were crafted to look like prospective doctoral students had written them—they expressed interest in the professors’ work and asked for a ten-minute meeting to discuss research opportunities. Pretty standard, except for the names at the bottom of the emails: Brad Anderson, Meredith Roberts, Lamar Washington, LaToya Brown, Juanita Martinez, Deepak Patel, Sonali Desai, Chang Wong, Mei Chen. Milkman and team were trying to suss out whether signatures that conjured up one particular background or gender would do a better job of coaxing out teachers’ inner mentor. And, yes, one combo did inspire special generosity in academics: white plus guy.

Professors “ignored requests from women and minorities at a higher rate than requests from White males,” the researchers write, especially “in private schools and higher-paying disciplines.” The disparities were largest in the natural sciences and business, where, as Milkman told NPR, “we see a 25-percentage-point gap in the response rate to Caucasian males versus women and minorities.

Pretty interesting eh?

It underscores the focus I have had in the past 7 years in not just giving scholarship money but also adding the element of commitment to mentoring the awardees for the rest of my life. When selecting my scholarship awardees ( and they are only at two universities which are my alma mater locations  – Southwestern School of Law and Pepperdine Presidential Key Executive Program – and they are women MBA and JDMBA students) I look for their willingness to mentor each other and the two new awardees that join the group every year. There are 7 awardees at this time and our relationships are blooming – new jobs, new contacts, new confidence and ongoing burgeoning contacts.

I believe that if every scholarship that is awarded globally was accompanied with lifelong mentoring – the results and output would be hugely positive and long lasting. My personal experiment is generating great philanthropic, academic, economic and emotional results as you can see from the happy faces of my Awardees, the Larraine Segil Scholars, below! I wrote about them in the summer  but here they are again.

From left to right:

  • Mehrnaz Hadian MD, JD Candidate Southwestern School of Law, Intensivist Staff Physician, Cedars-Sinai Medical Center,  Fellow of American College of Critical Care Medicine
  • Larraine Segil ( me!)
  • Paulette Pantoja PKE MBA Candidate, CEO BluFocus Inc
  • Linda LoRe PKE MBA Former CEO Giorgio of Beverly Hills, Former CEO Frederick’s of Hollywood, CEO of InJoy Global Inc
  • Phoebe Chang Ph.D, PKE MBA Candidate, Senior Scientist Lotus Clinical Research
  • Esme Williams MBA Candidate, COO, Master and Muse
  • Meredith Lierz JD Southwestern School of Law, MBA from Claremont Drucker School of Management ( a joint program with Southwestern School of Law) ( a star in the making…..)
  • Lauren Plunkett JD Candidate, Former Director of IT Enterprise Architecture, State of Colorado

Larraine Segil Awardees First Lunch Aug 12 2014

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Family Time – Cooking up a Storm with the Children and Grandchildren

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I love cooking as you probably realized by now – and my grandchildren love it too! They run in, give me a hug, and put on their aprons! Pulling up their chairs to the counter they are ready to roll – preferably to make cookies and cakes although ‘Cheesy Eggs’ are a definite favorite! Here is that recipe.

Ingredients:

  • One egg per child ( possibly two per adult!)
  • Dash of milk
  • 2 Tbsp of Butter unsalted
  • 1/2 Cup of Shredded cheese ( Cheddar is good)
  • Salt and Pepper to taste

Directions

  1. Crack the eggs into a bowl – the children love to do this so be prepared for shell chips! It really is no big deal – just slide them out and relax!
  2. Add a dash of milk – children do not know what a dash is – so a tablespoon is a good measure to use!
  3. Whisk – this is the fun part. I have a small colorful whisk per child – they LOVE to do it – and again prepare yourself for a mess – just mop it up ( also a good reason to add a few more eggs than are needed as some ends up on the counter or on the floor).
  4. Melt the butter in a frying pan and pour the whisked mixture in
  5. Keep the heat on medium low and begin scraping the sides and bottom of the pan with a spatula.
  6. Add the shredded cheese and stir into the mixture until all is cooked
  7. Taste and add salt and pepper as needed

Yum! And here are Jack and Jonah in clean holiday clothes on the way to Thanksgiving dinner! Jack and Jonah in new clothes 2014 Nov

 

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So proud of our son James who became a National Finalist for Technology for the EY Entrepreneur of the Year Award 2014

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Just a few weeks ago our son James, as a regional winner for the Greater Los Angeles area for the EY Entrepreneur of the Year award for Technology, participated in the national event – and became one of FOUR NATIONAL FINALISTS for TECHNOLOGY! We were so proud – indeed we continue to be so proud!

Here are some happy pictures of the winning event at the EY Strategic Growth Forum in 2014. EY certainly know how to make Entrepreneurs feel special and how to throw a first class, elegant and impressive event. Thank you EY! Here he is – great picture eh?

James Segil Edgecast EY picture 2014 November James and Larraine EY event PAlm Springs 2014James and Mom…..how proud I am!James Donne PAlm Springs EY event 2014James and his beautiful and talented wife Donne. And here is the award!!!

James Award from EY as National Award Finalist for Tech for 2014 in whole usa

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Leftover Casserole – easy when cooking with kids

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Trying to create a fun dinner every night is a challenge. So as I opened the fridge and took a look I decided to put a lot of leftovers together – and it really tasted wonderful! Here it is!

Ingredients:

  • 2 cups -Leftover chicken or turkey – white or dark meat or both – skinned and boned
  • 4 cups cooked – Leftover pasta – I had angel hair already cooked
  • 4 cups cooked – Frozen ratatouille ( I had cooked extra in the summer) – you could use frozen or fresh vegetables –
  • 1 cup of low fat shredded mozzarella cheese

Directions:

  1. Mix all the ingredients together except the cheese.
  2. Spread it out in a flat baking dish.
  3. Sprinkle the cheese over it.
  4. Tent a foil tent over the dish so it does not touch the cheese and heat in the oven for 1 hour at 395 degrees.
  5. Check that the contents of the dish is hot, and then remove the foil, and increase the heat to 425 for another 20 minutes so that the cheese melts and browns slightly.
  6. Serve with either mashed butternut squash – or just as it is! YUM

Spaghetti Chicken or Turkey Ratatouille pie or casserole 2014

 

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An amazing wine – burgundy white wine Vire Clesse 2012

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We found an amazing wine during a trip to Montreal recently. Do try it – truly incredible full bodied taste.

It is 2012 Viré-Clessé Quintaine, Pierrette et Marc Guillemot-Michel – a Burgundy White Vintage 2012.

I hope you can get a bottle of it- truly amazing and we had it with tapas type salami, olives and small grilled cheese sandwiches. YUM!

Pierre et Marc Guillemot Michel White Burgundy

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Prime rib – cooking a roast from frozen – and South African Gem Squash!

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I have never done this before. But tonight – my husband and I were home due to an unexpected cancellation and I have had a rib roast in the freezer for a while – and decided that this was the night to roast it. However I only decided at about 4pm – not really enough time to defrost before roasting it. I have also not had great success defrosting stuff in the microwave – it tends to nuke the meat – so that was not an option.

So I tried an experiment. I heated the oven to 450 and then seasoned the roast with my favorite mixture – spices from Turkey which we bought from the spice market there – ie spicy curry and turmeric mixture – along with garlic salt and thyme and lemon pepper – and a couple of tablespoons of brown sugar. I rubbed that all in – then put the roast into the oven. I cooked it for about 18-20 minutes a pound – but that is really personal depending how rare you like your meat.

The interesting part about doing this is that the outside was rather well done ( which is how my husband likes it) and the inside was really rare ( which is how I like it) and the outside of the whole roast was caramelized and crusty – divine. We did put it back into the oven after we had cut the slices we liked since the inside was probably a bit too rare -it was way too much meat just for two of us – and roasted it about 20 minutes more ( I had roasted for 18 minutes a pound) and then when it cooled ( we did nibble a bit more I must admit!) put it into the fridge for tomorrow’s dinner. Amazing taste!

I served this with Gem Squash – ever heard of that? We used to have it in South Africa – my parents grew it – at least twice a week and the taste took me back to my childhood. YUM!

I also roasted 2 red onions cut into slices along with two sweet potatoes – I am fortunate to have two ovens so it was easy to time everything for the same ‘finish’ moment. A delicious and romantic dinner at home for two! Lucky us!

Here is the Gem Squash below. Boil or bake it – and cut in half – remove seeds and add butter ( and if splurging  – a teaspoon of brown sugar!).South_African_Gem_Squash

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A life of meaning is a life full of happiness – giving back creates a life of meaning

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I consider myself blessed that my life is full of meaning – hence I am happy. This is not just my feeling. There has been significant research done on what it means to be happy. Here is a fascinating article on the topic – take a look.

http://bit.ly/Ameaningfulllifeiswhatcounts

Our group of women who have received scholarships from me at two universities agreed to support each other – not just rely on my mentorship. And we meet four times a year to encourage that. It is such a source of joy to me and to them to have this resource.

My family gives me another source of meaning – what could be more important than to leave a positive legacy for the next few generations? We have so much to teach them – it feels so urgent – as if the days are rushing by – and they are so programmed with so many activities – I feel like I have to sneak my learning into the few moments that we have the grandchildren to ourselves.  Better some than none…..

Some reminders of those precious souls – here Noah is preparing to cook with Grandma Larraine’s apron on! Isn’t he adorable?

 

Noah in Larraines Apron in MB ready to cook Oct 2014And here is what he cooked! For Halloween!

Candied Pumpkin Seeds

Ingredients:

3 tablespoons white sugar

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

2 cups raw whole pumpkin seeds, washed and dried

cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons white sugar

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
  4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss and let them cool before eating! YUMMY!

 

 

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Chinese Dinner – and our Chinese ‘adopted’ son Wang Xuezong – a successful entrepreneur in China

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In 1987 I was fortunate to be invited by the Head of Science and Technology of the People’s Republic of China to Beijing to lecture on the Role of Technology in Entrepreneurial Companies. It was an amazing trip – and the Chinese Government accompanied me with an entourage of translators, guides and an aeronautical engineer who was to be my technical assistant. His name was Wang Xuezong and my husband and I fell in love with him. He had never been into a western hotel or eaten with a knife and fork. He taught himself English through The Voice of America and he spoke it rather well. He traveled with us all over China – Shanghai, Hangszhou, Nanjing and further. And over the next 30 years as I traveled to China to even more places – Dalian, Guanzhou and beyond, he always flew to meet and accompany me. I tracked his career as Deputy Mayor of a large Sichwan city and Industrial park, he came to visit us in the USA, he studied in Manchester UK and much much more. Then on one visit to Shanghai he shared that he had left governmental service and was now a Venture Capitalist – one of the first ones in China. Soon he became an entrepreneur – no surprise – and now runs one of the emerging internet companies in China. We are in close contact ( he calls us Mom and Dad) and we have told him that when and if he finds his life partner – we will be there for the wedding – of course!

Here he is below:

Wang Xuezong 2014

And in his honor – a great recipe ( easy too) for Chinese Beef or Chicken Lo Mein

LO MEIN – CHICKEN OR BEEF

Ingredients:

  • 8 ounces of noodles – any kind – rice or egg or spaghetti type
  • 1 tsp of dark sesame oil
  • 1 Tbsp of peanut oil
  • 4 cloves of garlic minced
  • 1 Tbsp of minced fresh ginger root ( we grow our own)
  • 4 cups of mixed vegetables – broccoli, cauliflower, carrots, , snow peas, mushrooms
  • 1 pound of filet mignon (thinly sliced – you could use flank – we like the finer cuts of meat)
  • 3 Tbsp of reduced sodium soy sauce
  • 2 Tbsp of brown sugar
  • 1 Tbsp of oyster sauce
  • 1 Tbsp of Asian chile paste with garlic

Directions:

1. Boil salted water in a large pot and cook the noodles according to the instructions on the packet until ‘al dente’ which is firm to the touch.

2. Drain and transfer to a bowl and add the sesame oil and toss and cover to keep warm

3. Heat the peanut oil in a wok on medium high and cook garlic and ginger into the hot oil for about 30 seconds and then add the mixed vegetables and cook and stir till slightly tender for about 3 minutes.

4. Add the steak into the vegetable mixture and cook and stir until the beef is cooked through for about 5 minutes.

5. Mix soy sauce, brown sugar, oyster sauce and chile paste together in a small bowl and pour over the noodles – then put that mixture into the work with the vegetables and steak and cook and stir until the noodles are hot – 2-3 minutes.

SERVE and ENJOY!

This can also be done with thinly sliced chicken breast or without either chicken or beef and just with vegetables.

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Apologies for not posting for a month – been a VERY busy time – Cooking with kids – Banana Cream Pie – SOOO easy!

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Max with Bananas Little Farm July 2014I love bananas – we grow them on the Little farm – above is our farm manager with a large bunch just last week – and I love pie. This is the easiest dessert I have ever made. Enjoy!Banana Cream Pie Oct 2014

 

Banana Cream Pie

Ingredients:

  • 1 large jello banana cream pudding mix
  • 2.5 cups of cold milk
  • 3 large bananas
  • One pre cooked pie crust ( Marie Callendars are great)
  • 2 cups of Cool Whip
  • Juice of half a lemon
  • Vanilla wafers for decoration

Directions:

  1. Bake the pie crust according to the directions for a one pie crust and let it cool completely
  2. Slice two of the bananas and separately mash one of them.
  3. Drizzle lemon juice over all bananas to prevent browning.
  4. Mix the pudding mix with 2.5 cups of cold milk and add the one mashed banana to the mix and mix well.
  5. Fold in the cool whip until creamy
  6. Place sliced bananas on the bottom of the cooked pie shell.
  7. Pour the creamy mix over the bananas into the shell.
  8. Decorate with crushed vanilla wafers – or if you prefer chocolate or caramel chips.
  9. Refrigerate for 3 hours minimum before serving.
  10. YUM!
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Chicken Nuggets – the low cal way – kids love them and so do adults! Cook them with your kids!

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I love Chicken Nuggets but they are always deep fried. Here is a great tip from a Food Channel Show called Calorie Commando.

http://bit.ly/LowCalRecipes

Chicken Nuggets – Low Cal and Delicious:

Ingredients:

  • 3 Chicken breasts skinless and boneless cut into bite sized pieces ( you could use thighs if you prefer)
  • 1 cup of breadcrumbs ( Panko is best)
  • Salt, thyme, and pepper to taste ( we use kosher salt sparingly as it is stronger, and fresh herbs chopped)
  • 1 cup of milk with 1 tbsp of vinegar added (  this will make it into buttermilk)
  • Oil Spray ( we use Pam)

Directions:

  1. Place the chicken pieces into the milk/vinegar mixture and let sit in the fridge while you chop the herbs and mix them with the salt and pepper and Panko breadcrumbs.
  2. Then take the pieces out of the liquid and coat well with the crumb mixture.
  3. Spray the coated pieces with oil spray and place them on a cookie sheet in an oven at 400 degrees for 15 minutes then turn on the broiler for the last 5 minutes so that the pieces crisp.
  4. Enjoy with a yogurt spiced dip ( see recipe below).

Yogurt Spiced Dip

  • 1 cup of Non fat unsweetened yogurt ( FAGE is delicious)
  • 1/2 English cucumber chopped with skin on
  • 6 mint leaves ( fresh)
  • 1 clove of garlic minced
  • Salt to taste
  • Pinch of cayenne pepper if you like spicy dips ( we don’t!)

Directions:

Add minced garlic to non fat unsweetened yogurt  and add chopped cucumbers and seasonings. Mix well and enjoy!

This week was a big one for the grandsons – the twins started pre-school – amazing! Here they are – soo excited!

Noah and Gabe first day at preschool amended Aug 2014

 

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Uses for Coca Cola – other than drinking it – amazing!

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I found this link to 15 uses of Coca Cola other than drinking it and it was truly mind blowing! Take a look at it – its actually difficult to imagine that this omnipotent liquid is something that we ingest too…..

http://bit.ly/15UsesforCocaCola

Pretty incredible eh? The one I like a lot is the cleaning of your pots and pans – a continuing challenge for me and a close second is getting grease stains from clothes. What about taking the itch out of bug bites or stings? Or cleaning rust from pennies and other stuff? Oh and by the way, farmers in India use Coke as an insecticide !! Also it is apparently great for fertilizing your lawn or flowers or boosting you homemade compost! But the one that takes the prize is rinsing off the smell of skunk! We have had a couple of nasty incidents where our Rottweiler Sunny has had a contretemps with a skunk and the skunk won – spraying him with awful stink that he unhappily brought into the bedroom and ran around the house trying to get rid of it. It cost a lot to clean up after him and agonizing weeks of daily baths for him and huge cleaning bills for us until it finally faded. I did not know about Coke but I am surely going to try it if this ever ( please never) happens again!

 

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Thai Slow Cooker Chicken – cooking with kids – great tastes, easy recipe!

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Thailand is called the land of smiles – perhaps its because the food is so delicious! Thai cooking combines sweet and hot, sour and creamy – and a common ingredient is coconut milk, another is peanuts and of course the ever present chili. We do not like spicy food so I always use ‘mild’ when ‘hot’ is called for – as with this recipe which is one of my favorites since it uses my trusty slow cooker – and I can throw everything in it then disappear into my busy life – coming  back home to a divine smelling kitchen and dinner ready to serve! WOW! Here my husband Clive and I are having a cooking lesson in Thailand at Chiang Rai at the Four Seasons Hotel. Fabulous.

Segil Cookathon at Four Seasons Chiang Mai

Slow Cooker Chicken Thighs with Thai Seasonings

Ingredients:

  • 3/4 cup hot salsa ( we use mild)
  • 1/4 cup chunky peanut butter ( Laura Scudders is the best – only peanuts no added sugar)
  • 3/4 cup light coconut milk
  • 2 tablespoons lime juice ( we use fresh limes)
  • 1 tablespoon soy sauce ( remember that you can get gluten free soy if you need to!)
  • 1 teaspoon white sugar ( yes really – and its only a teaspoon so no need to get crazed over it)
  • 2 tablespoons grated fresh ginger
  • 2 pounds skinless chicken thighs ( the boneless kind work too)
  • 1/2 cup chopped peanuts, for topping ( you can add more of these if you love them as we do)
  • 2 tablespoons chopped cilantro, for topping

Directions:

  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours in other words a normal work day. YAY!!!!!
  3. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
  4.  You can also put rice (Basmati is great so is brown rice) into a rice cooker and program that to be ready at the same time – don’t we live in wonderful times? Technology can truly facilitate our busy lives.
  5. Throw some greens, chives and chopped carrots into a salad bowl with a light dressing – and dinner is on the table!
  6. This recipe is SOO easy to make with children – they can put all the ingredients into the slow cooker and turn it on – that teaches them to plan ahead, measure things out properly and feel a sense of accomplishment when dinner is ready!
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Posted in Blog, Gluten Free, Poultry, Recipes to Make with Children, Rice, Salad, Slow Cooker | Tagged , , , , , , , , , , | Leave a comment

Parmesan Broiled Tilapia – from our own fish hatcheries at The Little Farm

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Parmesan Broiled Tilapia – yes we do raise our own fish at our Little Farm – just for our own use. And it tastes amazing. Fish that is fresh – as you probably know – has NO fishy smell and NO fishy taste. And once you have tasted this it is hard to eat fish that is NOT fresh but frozen as most of our fish is.  Here is a simple recipe – if you cant get it fresh then make sure that it does not smell. In large cities chinese markets and latino markets will have fresh fish in tanks so if you can find those – I strongly suggest you do! You will be hooked on the wonderful taste!

Tilapia

Here is a simple recipe to make with kids – for a mid week family meal.

Ingredients 

  • 1/2 cup Parmesan cheese
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  •  3 tablespoons of fresh chopped basil – or if you dont have it – use 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

Directions

  1. Preheat the broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with fresh chopped basil, pepper, onion powder and celery salt. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Don’t over cook the fish. Serve with a green salad of chopped kale ( small pieces) arugula and a lemon juice, olive oil and mustard dressing.

Here the tilapia are swimming around the hatchery…..we thank them for their healthy contribution to our family and urban farming life…..

May 2012 Cooking Tilapia goats 041

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Posted in Blog, Cheese, Family, Fish, Recipes, Recipes to Make with Children, Salad | Tagged , , , , , , | 1 Comment

Broccoli Salad – divine! Easy to make with kids!

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Broccoli from my gardenI love broccoli and so do my grandsons. This is a super recipe ( easy and fast) and can be made with lower fat Turkey bacon. The kids love to do this -especially breaking the broccoli and cauliflower florets off the stems. Give it a try! You could  use raw cauliflower of different colors ( white and yellow) and mix it in with the broccoli. You can see some of our little farm output above. YUM!

Ingredients:

  • 1 head fresh broccoli, cut into florets and bite size pieces ( I mix with colored cauliflower florets)
  • 1/2 cup raisins
  • 1/4 cup red onion, chopped
  • 2 tablespoons white sugar ( you could use stevia  equivalent for lower calorie but I do not like the aftertaste)
  • 3 tablespoons white wine vinegar
  • 1 cup low fat mayonnaise
  • 1 cup sunflower seeds
  • 10 slices turkey bacon

Directions:

  1. Cook bacon in a skillet until evenly brown. Cut into small pieces and set aside.
  2. In a salad bowl, toss together broccoli ( cauliflower), raisins and red onions. In a separate bowl, whisk together the white sugar or stevia, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
  3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve
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Made a visit to the Nike Store and look what I got!

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I made a visit to the Nike Store and went a little crazy – that happens when you have grandchildren and see really really cute things. Look at the adorable Noah (right)  and Gabriel (left) in their new Nike Outfits – just perfect in every way! Yes I am besotted.

NOah and Gabe in their Nike Outfits 2 2014

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