My kids have been talking about the movie “Monsters vs. Aliens” for months. They must have seen some sort of trailer or marketing materials, because they knew more about the movie than I did. I thought it sounded scary, until my son told me I was probably thinking about the movie, “Aliens vs. Predators” (which I was) and that was a scary movie. He told me, “mom, this is Monsters vs. Aliens, it’s going to be funny, like Shrek.”
My son was right, this movie was absolutely hilarious! I’m actually not sure who laughed harder, me or my kids. There was plenty of “adult humor” and it was pretty clean. In one scene, the blob character named B.O.B was “chatting up” a Jell-O mold at a party. When B.O.B and the other characters left the party, B.O.B said, “I think the Jell-O gave me a fake phone number.” My kids are still repeating this line, even though they have no idea why it’s so funny!
There are so many great things to say about this movie and I can’t fit them all in this review. I have to mention one more reason why this movie is great– it’s in 3D and the quality is amazing!
I recommend this movie to everyone, kids and grown-ups. It’s witty, funny, lighthearted, and action packed (there’s even a little “life lesson” at the end). Go see it, you’ll like it too!
Thursday, March 26, 2009
Wednesday, March 18, 2009
Indian Ground Pork Kabobs/Sausages
I had the pleasure of interviewing one of the Next Food Network Star finalist, Nipa Bhatt. Nipa is from Gujarat, India. She started cooking when she was 16 and had several great cooking role models: her mom, aunts, and grandmothers. She lived with 35 members of her extended family, so she also got a lot of cooking practice! She has continued her passion for cooking in the United States and now cooks for a much smaller group: her husband (also from Gujarat), her son Sunnie, 11, and daughter Ayisha, 9. Her husband and kids share her passion for cooking and trying new foods. She believes in exposing her family to lots of new foods and getting them excited about the experience. “Take [the kids] to the grocery store to pick out the ingredients,” Nipa says. “We go to the Indian grocery store called India Spice House [in Eden Prairie] every Friday because that’s when the fresh vegetables arrive. My kids love to shop there and pick out the ingredients for our meals.” Sunnie and Ayisha also like to use their new ingredients while helping their mom cook. They have countless favorite recipes, and Nipa shared one with me: ground pork kabobs. I made them for my family, and they were gobbled up in about four minutes. For my kids, I omitted the chili powder and the green chili. They don’t like food with hot peppers in it. The remainder of the spices in the recipe are not hot. Garam masala (a spice mix of coriander, black pepper, cardamom, cinnamon, caraway, charnushka, cloves, ginger, and nutmeg) is very mild, and my kids love it.
When making this recipe with young chefs, let them clean and dry the cilantro, then have them remove the leaves, discarding the stems. Have them “chop” the leaves with a table knife or a dough scraper. They can also help chop the garlic and ginger, and measure the ingredients into the large bowl. If they mash the ingredients (or touch the raw pork), make sure they wash their hands thoroughly (30 seconds, with soap, lathering hands, and washing between fingers). Young chefs need to be reminded of the germs that can be in raw meat (I remind my kids every time we cook with raw meat)!
Nipa Bhatt’s Indian ground pork kabobs/sausages
Serves 2–4
1 lb. ground pork
3 cloves minced garlic
1 inch minced ginger root
1 minced green chili (preferably jalapeno)optional
¼ cup chopped cilantro
1 tsp. salt
1 tsp. red chili powder, optional
1 tsp. garam masala
½ tsp. black pepper
½ small slivered onion
½ tsp. lime juice
Dash of salt for the onions
Fresh spinach leaves or large lettuce leaves (Bibb or iceberg)
Cilantro to garnish
Fresh limes to serve
In a large bowl, mix together the first nine ingredients with your hands. Form patties that are one-inch round and set aside. Soak slivered onions in salt and lime juice and set aside. Cook sausages in the broiler for about 10 minutes and serve hot with marinated onions, cilantro and fresh limes. You can serve them like “mini sliders” on dinner rolls for the kids or on a bed of spinach leaves for the adults. Nipa’s kids like to wrap these with spinach, but my kids thought spinach leaves were too small. You could substitute ground turkey or chicken if your family does not eat pork.
Spicy vs. hotThink your kids don’t like spicy food? Think again. Kids — and some adults — may reject the heat of capsaicin, found in members of the pepper family, but they might love the warmth and depth of garam masala, which isn’t hot at all.
When making this recipe with young chefs, let them clean and dry the cilantro, then have them remove the leaves, discarding the stems. Have them “chop” the leaves with a table knife or a dough scraper. They can also help chop the garlic and ginger, and measure the ingredients into the large bowl. If they mash the ingredients (or touch the raw pork), make sure they wash their hands thoroughly (30 seconds, with soap, lathering hands, and washing between fingers). Young chefs need to be reminded of the germs that can be in raw meat (I remind my kids every time we cook with raw meat)!
Nipa Bhatt’s Indian ground pork kabobs/sausages
Serves 2–4
1 lb. ground pork
3 cloves minced garlic
1 inch minced ginger root
1 minced green chili (preferably jalapeno)optional
¼ cup chopped cilantro
1 tsp. salt
1 tsp. red chili powder, optional
1 tsp. garam masala
½ tsp. black pepper
½ small slivered onion
½ tsp. lime juice
Dash of salt for the onions
Fresh spinach leaves or large lettuce leaves (Bibb or iceberg)
Cilantro to garnish
Fresh limes to serve
In a large bowl, mix together the first nine ingredients with your hands. Form patties that are one-inch round and set aside. Soak slivered onions in salt and lime juice and set aside. Cook sausages in the broiler for about 10 minutes and serve hot with marinated onions, cilantro and fresh limes. You can serve them like “mini sliders” on dinner rolls for the kids or on a bed of spinach leaves for the adults. Nipa’s kids like to wrap these with spinach, but my kids thought spinach leaves were too small. You could substitute ground turkey or chicken if your family does not eat pork.
Spicy vs. hotThink your kids don’t like spicy food? Think again. Kids — and some adults — may reject the heat of capsaicin, found in members of the pepper family, but they might love the warmth and depth of garam masala, which isn’t hot at all.
Saturday, March 14, 2009
Race to Witch Mountain
Race to Witch Mountain (a remake of 1975's Escape to Witch Mountain) should have been called "the marathon chase scene," which is fine if there is a little more to the movie plot (more than the chase scene). Unfortunately, the plot was a little thin in this movie. Dwayne Johnson (aka "The Rock") plays a cab driver named Jack Bruno, selected by two kids (who are actually aliens) to help them find their captured ship and return home to their far away, never-heard-of before-planet. In the meantime, they are chased by an alien (a bad one), U.S. Government agents, and two mob-type men who worked with Jack Bruno in his former crooked life. During the race/chasing, there was lots (and lots) of gunfire and all sorts of weaponry attacks. My 9-year-old son liked this, but I really did not (disclaimer, I do not like violence of any type in movies). He also said the special effects were "awesome" and the movie was "very suspenseful." I thought the special effects were average and there was very little suspense (it was a very predictable action movie). He recommends this movie to kids ages 7+. I recommend it for kids ages 9 or 10+. Overall, he liked the movie, and I did not. I kept hoping the race would end and the kids would happily get back to their planet so I could get home and get happily to bed!
Monday, November 17, 2008
It's Soup Time....Avgolemono...egg lemon soup
I know it sounds wierd....egg lemon soup, but trust me it's good (and easy to make). My kids and I got this recipe from Christos (Greek Restaurant in Minneapolis and I wrote about in MN Parent.
Kotsoupa Avgolemono
(Chicken Soup With Egg and Lemon)
Used with Permission from Christos
1 medium roasting chicken, 3 to 4 pounds
1 large onion, unpeeled and studded with 2 cloves
2 to 2 ½ quarts water
Salt, to taste
1 cup long-grain rice or bulgur
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons
Freshly ground pepper, to taste
Bring chicken, onion, and water to a slow boil. Skim foam off top frequently. Add salt to taste and simmer, covered, for 2 to 3 hours, until chicken meat comes away from the bones.
Turn off heat and remove chicken and onion from pot with a slotted spoon. Discard onion and de-bone chicken, shredding, or chopping meat fine. Put chicken meat back in pot, bring to a boil, and rice or bulgur. Simmer, with cover ajar, adding more water if necessary or desired, until grain is cooked.
In the meantime, in a medium-size bowl, beat together egg and lemon until frothy. Very slowly add 2 to 3 cups of hot soup to egg mixture, beating vigorously with a whisk to keep egg from curdling. Pour egg mixture into pot and stir well with a wooden spoon. Serve immediately. Season individual bowls with freshly ground black pepper.
Kotsoupa Avgolemono
(Chicken Soup With Egg and Lemon)
Used with Permission from Christos
1 medium roasting chicken, 3 to 4 pounds
1 large onion, unpeeled and studded with 2 cloves
2 to 2 ½ quarts water
Salt, to taste
1 cup long-grain rice or bulgur
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons
Freshly ground pepper, to taste
Bring chicken, onion, and water to a slow boil. Skim foam off top frequently. Add salt to taste and simmer, covered, for 2 to 3 hours, until chicken meat comes away from the bones.
Turn off heat and remove chicken and onion from pot with a slotted spoon. Discard onion and de-bone chicken, shredding, or chopping meat fine. Put chicken meat back in pot, bring to a boil, and rice or bulgur. Simmer, with cover ajar, adding more water if necessary or desired, until grain is cooked.
In the meantime, in a medium-size bowl, beat together egg and lemon until frothy. Very slowly add 2 to 3 cups of hot soup to egg mixture, beating vigorously with a whisk to keep egg from curdling. Pour egg mixture into pot and stir well with a wooden spoon. Serve immediately. Season individual bowls with freshly ground black pepper.
Monday, June 9, 2008
White Sangria - My Favorite Summer Punch
This is my favorite summer punch. Make more than you think you need, it goes fast!
White Sangria
Bon Appetit - 2001
Serves 6
1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Ice cubes
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.
Crock Pot Recipe
Although I really don't like using the crock pot, I have a few recipes that turn out ok. I have two problems with the CP - the food looks like mush when it's done and everything tastes the same.
However, this recipe is pretty good, it is from a friend of mine who is a great southern cook!
Sterling’s Slow Cooker French Dip
4 lbs chuck roast
10.5 oz can beef broth or consommé
10.5 oz condensed onion soup (or one packet dried onion soup, use ½ packed if you want less salt)
12 oz beer
6 french rolls
1 Tbsp butter
Trim excess fat from roast. Place in slow cooker. Add broth, onion soup and beer. Cook on low for at least 7 hours. Preheat oven to 350, split rolls, spread with butter. Bake for 10 mns. Good served with sautéed onions and mushrooms and cheese. Serve sauce for dipping. Even better the next day.
However, this recipe is pretty good, it is from a friend of mine who is a great southern cook!
Sterling’s Slow Cooker French Dip
4 lbs chuck roast
10.5 oz can beef broth or consommé
10.5 oz condensed onion soup (or one packet dried onion soup, use ½ packed if you want less salt)
12 oz beer
6 french rolls
1 Tbsp butter
Trim excess fat from roast. Place in slow cooker. Add broth, onion soup and beer. Cook on low for at least 7 hours. Preheat oven to 350, split rolls, spread with butter. Bake for 10 mns. Good served with sautéed onions and mushrooms and cheese. Serve sauce for dipping. Even better the next day.
Tuesday, January 15, 2008
Star Wars Cooking Class
At Sunday's Star Wars cooking class, the Wookee Cookies were amazing and the Han Solo Hoagies were a big hit. I'll do another Star Wars class this summer at Cooks of Crocus Hill, watch the schedule there for more info (http://www.cooksofcrocushill.com/).
Here's the Wookee Cookie recipe:
Wookie Cookies
Makes about 3 dozen cookies
2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup unsalted butter, at room temperature 1 cup packed brown sugar ½ cup granulated sugar 2 large eggs 1 ½ teaspoons vanilla extract 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips
1. Preheat the oven to 375º 2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside. 3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips. 4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake. 5. Put the baking sheets in the oven. Bake until golden brown, about 10 minutes. 6. Remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.
Makes about 3 dozen cookies
2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup unsalted butter, at room temperature 1 cup packed brown sugar ½ cup granulated sugar 2 large eggs 1 ½ teaspoons vanilla extract 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips
1. Preheat the oven to 375º 2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside. 3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips. 4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake. 5. Put the baking sheets in the oven. Bake until golden brown, about 10 minutes. 6. Remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely.
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