Category: Shuga’ Mommas

Shuga' Mommas

Shuga’ Mommas: Fresh Salsa

thegraduatewife2 Comments

One of the biggest complaints I have about living in the UK is the lack of Mexican food. It is often a hot topic of conversation amongst my ex-pat friends. What can I say? Americans LOVE Mexican food. Not long ago, I may or may not have made my husband go to the recently opened Chipotle in London. :)

After moving abroad, I desperately tried to recreate the Mexican food I had eaten in the USA -(Seriously, UK your country could be changed with one word: queso). I can’t say I’ve succeeded in every area, but thanks to the recipe of a dear friend of mine (a former graduate wife), Charlotte, I can at least enjoy a fantastic salsa!

SALSA

  • 6 vine ripened tomatoes
  • 4 spring onions
  • 1 can chopped tomatoes
  • jalapeno peppers (to taste – add more if you like it spicy)
  • garlic granules
  • bunch of cilantro
  • salt
  • lime

If you like your salsa smooth (like I do), then put all ingredients in a food processor or blender. If you like your salsa chunky, then chop everything and mix together.

Chop the 6 tomatoes, 4 spring onions, and jalapeno peppers, and put in food processor. Add can of chopped tomatoes. Blend until smooth. Add garlic granules, a bunch of cilantro, salt, and the juice of one lime, and mix together. I usually put mine in the fridge to cool down, but it can be served at room temperature.

Serve with tortilla chips, tacos, and margaritas.

What’s your favorite Mexican creation?

-Mandy

Shuga' Mommas

Shuga’ Mommas: Kale Chips

thegraduatewifeLeave a comment

I love feeding my family healthy food.

But I also love potato chips.

You can see the conundrum here, and I certainly can’t justify eating a bag of Walker’s Salt and Vinegar chips (crisps) on a daily basis. (For those of you in the USA who do not have access to Walker’s crisps, I pity you. I truly do).

About two years ago, a friend of mine introduced me to kale chips. I had only eaten kale once or twice in my life (I’m from Missouri. We don’t eat kale. If you’re from Missouri, and you’ve eaten kale, then I think you’re great), and that was only in soup. I timidly tried the kale chips my friend offered me, and immediately thought, “YES! I have now solved my chip dilemma!”

These chips are amazing. And cheap. And you can season them however you want. That’s a good combination when you’re on a graduate budget.

            KALE CHIPS

1 bunch of kale
salt
olive oil

Preheat oven to 350F (175C).

Wash kale thoroughly.

Use a salad spinner to dry kale, or blot with paper towels.

Carefully slice the leaves away from the thick stem.

Tear or cut into bite size pieces.

I usually just cut mine, since I already have the knife out anyway.

Place pieces on baking sheet.

Season with salt and olive oil.

My favorite seasoning at the moment is gluten free soy sauce.

Bake for 10-15 minutes, until crisp.

And voilà! A yummy chip substitute when you need a snack. Your friends and family with love it!

What is your favorite healthy snack?

-Mandy

Shuga' Mommas

Shuga’ Mommas: Morning Glory Zucchini Bread

thegraduatewife1 Comment

By now, you all definitely know that I’m passionate about eating good food; and I’m definitely becoming more passionate about eating local, sustainable food.

I’m excited to give you this recipe, not only because it’s good (it is), but because the story behind the recipe is worth knowing.

In 1979, the Athearn family became farmers on the island of Martha’s Vineyard. Now, some 33 years later, their farm has become a place where buying fresh, local food is a way of life. Their farm feeds an island!

One of their most popular prepared products from their kitchen is their zucchini (courgette) bread. It is divine….and now you can make it in your own kitchen.

MORNING GLORY ZUCCHINI BREAD

  • 2 to 2.5 cups shredded zucchini
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon

Preheat oven to 325F (163C). Spray two 9″x5″ bread pans with nonstick spray.

In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.

Beat sugar into mix until it is thoroughly creamed.

Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.

Pour batter evenly into pans. Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

You will not be disappointed.

And…even better news…they have a book out that tells the story of how their farm began, and it includes 70 delicious recipes. I use it quite often to cook out of, and I can tell you…it’s worth it. You can find the book here.

So go buy it! And enjoy it.

-Mandy

Shuga' Mommas

Shuga’ Mommas: Lasagna

thegraduatewife1 Comment

Who doesn’t love a freshly baked pan of lasagna on a cold winter’s day? Add a side of warm, buttery garlic bread, and ohhh you had me hello.

I have several friends who are Italian. Secretly, I always wanted to be part of their families. Why?

Because of the pasta.

I would eat pasta all day long if I a) didn’t have a gluten sensitivity and b) wasn’t afraid that if all I ate was pasta, I’d weigh 300lbs.

One of my favorite quotes is Sophia Loren’s, “Everything you see I owe to spaghetti.” Wouldn’t it be great to live in a world like that?

I promise this recipe will make you feel Italian. And your friends will love it if you bake one and bring it to them. Trust me on that one.

LASAGNA

  • 1 lb ground beef
  • 3/4 cup of chopped onion
  • 1 1lb can chopped tomatoes
  • 2 6oz cans tomato paste
  • 2 cups water
  • 1 Tbsp chopped parsley
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp oregano leaves
  • 1 package of lasagna noodles, uncooked
  • 1 lb ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 package of Mozzarella shredded cheese

Just a note: it’s better to make this the night before and let sit in the fridge for 24 hours. It allows the flavors and spices to develop.

In large sauce pan, lightly brown beef and onion. Add   tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer for 30 minutes.

In baking dish (9×13), spread about 1 cup sauce. The alternate layers of lasagna noodles, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake at 350F (176C) for 50 minutes until top is lightly browned and bubbling. Allow to stand 10-15 minutes. It will safely feed 6 very hungry adults.

This also freezes well. Yummy!

What’s your favorite winter dish?

-Mandy

Shuga' Mommas

Shuga’ Mommas: Pizza Sauce

thegraduatewife1 Comment

Our good friend, Tori, posted a pizza dough recipe awhile back, so I thought I’d follow up with my favourite pizza sauce recipe.

When we moved to the UK, we started making our own pizzas at home. It was cheaper, healthier, and frankly, enjoyable to make. We love having pizza nights at our house!

I have tried several pizza sauce recipes over the years, and none of them compare to this one. The sauce is slightly sweet, while also being rich,  and full of flavor. I hope you enjoy it!

PIZZA SAUCE

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 cup onion, minced
  • 1/4 cup celery, minced
  • 1 clove garlic, minced
  • 1 8oz can tomato sauce
  • 1 6oz can tomato paste
  • 2 Tbsp Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 1 small bay leaf
  • 1 tsp fennel seeds

In a large skillet, melt butter with oil. Add the onion, celery, garlic, and saute until soft. Add tomato sauce and paste, stirring until smooth. Add remaining ingredients, bringing to a slow simmer. Allow to simmer for 30-60 minutes. I usually refrigerate overnight, allowing the flavors to fully develop. This recipe makes enough sauce for two medium sized pizzas. And it does freeze well.

Look at that gorgeous sauce! Yummy….

-Mandy

Shuga' Mommas

Shuga’ Mommas: Butternut Squash Stew Whatsit

thegraduatewifeLeave a comment

Ah, wonderful winter comfort food.

My good friend, Carly, hosted us for dinner one evening, and made this tantalizing dish that dazzled our taste buds, and filled our tummies with a winter warmth that is only rivaled by a roaring fireplace.

(Start Tangent: If you’re ever in Oxford, you have to check out The Old Parsonage. In the waiting area, they have the most amazing fireplace that I am in love with. The entire place smells of burning wood (in a good way) and their afternoon tea is a delight. End Tangent).

This is a very simple dish to prepare, and it keeps well in the fridge. And, even if I don’t know what ‘whatsit’ means, I do know that when I make this at home, everyone is happy.

BUTTERNUT SQUASH STEW WHATSIT

  • 1 Butternut Squash (Can be any size)
  • 2 Tbsp Olive Oil
  • 1 Onion, diced
  • 2 Cloves Garlic, finely chopped
  • 1/4 tsp Cayenne Pepper
  • 1/8 tsp Ground Cinnamon
  • 1/2 tsp Cumin
  • 1 16 oz can of diced tomatoes
  • 1/3 cup of raisins
  • 32 oz veggie stock
  • 1 16oz can of chickpeas, drained
  • 1 1/2 tsp salt

Halve and peel squash.  Remove seeds and cut into 1″ chunks.  Heat oil in pot over medium heat.  Add onion and cook 5 minutes.  Add garlic, cayenne, cinnamon, nutmeg, and cumin and cook 1 minute.  Stir in squash, tomatoes, raisins, stock, chickpeas, and salt.  Simmer until squash is tender, about 30 minutes. Serve on a bed of rice. You can add meat to this dish as well.

Enjoy the winter comforts. I’m back to fireplaces and winter hibernation.

-Mandy

Shuga' Mommas

Shuga’ Mommas: Viv’s Chocolate Chip Cookies

thegraduatewife1 Comment

My Mom, Viv, is a master in the kitchen. A goddess, really. She grew up on a farm in southeast Missouri, and started cooking at the age of eight. She’s not afraid to try new things, and while in her kitchen, you’ll often hear the term, “It needs to be doctored,” said with quite a southern flair. 100% of the time, she’s right.

One of the things my Mom spent years perfecting were her chocolate chip cookies. They were legendary in our church and school. In my high school years, it was nearly impossible for us to attend any event unless we brought cookies with us.

Then college came. I moved 12 hours away. The cookies did not come with me.

What was I supposed to do? I begged my Mom for the recipe, and she relented, making me promise I would NEVER give the recipe to anyone else. I agreed.

The cookies were back in my life!

12 years later, we were in the middle of a master’s program in Florida, and had just received our acceptance into Oxford. Our friends knew we would be leaving them soon. So, the questions, started.

“Do you think you could give me the chocolate chip recipe?”

“How in the world am I going to live without these cookies?”

My answer was the same, every time. “You’ll have to ask Viv.” In 12 years, I had kept my promise to my Mom. I had not given the recipe to anyone.

On my 30th birthday (which we’ll pretend was last year), my husband threw me a surprise party, and flew my parents and brother in for it. I was shocked, to say the least. At the party, some of our friends pulled me aside, and asked if they should ask my Mom for the recipe. I said, “Sure! But she’s probably not going to give it to you.”

How wrong I was.

Five girls cornered my mother, and the whining ensued, for a good 15 minutes. I think my Mom was so amused by it that she finally said, “Fine. You all can have it.”

The cheering could be heard for miles.

So, this is my Christmas gift to you. Santa will be more than pleased.

VIV’S CHOCOLATE CHIP COOKIES

  • 1 cup shortening (Editor’s note: I have dropped this from the recipe since moving to England, as it’s nearly impossible to find shortening)
  • 1 cup butter (melted) (Editor’s note: If you drop the shortening, do not melt the butter)
  • 1 1/3 cups sugar
  • 1 2/3 cups brown sugar (packed)
  • 1 TBSP of Vanilla
  • 4 Eggs
  • 1 tsp salt
  • 2 tsp baking soda
  • 5 cups flour
  • 2 bags chocolate chips

Mix (hand or stand) the shortening, butter, sugar, and brown sugar, until smooth. Add eggs one at a time, stirring each one until completely mixed into the dough. Mix in vanilla, salt, and baking soda. Add flour a bit at a time, until mixed into the dough. Then, add chocolate chips.

Pre-heat oven to 350F.

     

Once the dough is mixed, spoon onto baking sheet.I use a tablespoon to scoop the dough; although an ice cream scooper will work just as well.

(Note: I’m seriously drooling looking at this dough).

Bake for 8-10 minutes, or until golden brown.

Serve cookies warm, with a glass of cold milk.

Merry Christmas!!

-Mandy

Shuga' Mommas

Shuga’ Mommas: Cheesy Stuffed Mushrooms

thegraduatewife2 Comments

Back during our Atlanta football tailgating days, I started bringing cheesy stuffed mushrooms to the games. It became such a crowd favorite, that we were virtually barred from attending any events with friends unless we brought the ‘shrooms.  (Now I’m paranoid. Did our friends actually love us, or the mushrooms? Who knows!)

Even if you aren’t a mushroom lover, you’ll love this recipe. The most wonderful thing about it is the versatility; you can take them to a football game, or you can make them a gorgeous start to a 3 course meal by throwing them on a bed of rocket (arugula), and drizzling with balsamic vinegar. Your guests will swoon with delight.

CHEESY STUFFED MUSHROOMS                                                     

  • 1 8oz package of cream cheese, softened
  • 1 cup parmesan cheese
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • couple of dashes of nutmeg
  • 1 package of whole closed cup mushrooms

Knead first 5 ingredients together. Core out center of mushrooms, and spoon cheese mixture into mushrooms. Place in casserole dish with sides touching, and back at 375F (190C) for 30 minutes or until the tops are browned.

You will not be disappointed. I promise.

-Mandy

Shuga' Mommas

Shuga Mommas: Honey Soy Noodles

thegraduatewifeLeave a comment

So, it’s my turn to share a recipe…and we all know that Mandy is the natural cook, not I.  :)  But here I find myself and I am excited to share another favorite from my handy little 4 Ingredients cook book.

Just last week we had a Graduate Wife dinner out at a local spot called Noodle Nation.  It  was so much fun and it also got me in the mood for noodles.  At the dinner a few of us talked a good bit about shopping on a budget (Mayra, I am awaiting your blog post with your tips!).  So in light of those two things, and the fact that the last 3 things Mandy has posted have been dessert items :), I thought I’d share this super easy, inexpensive, and delicious noodle dish.  If I can wow my family with it, trust me you can as well.  It costs a bit to buy the sesame oil and the manuka honey up front, but the recipe only calls for a small amount of each, so it pays off in the end with the many makings it offers. Enjoy! -M.C.

Honey Soy Noodles

  • 500 g pkt Hokkien noodles (or you can use the precooked egg noodle packs)
  • 1 tbs. sesame oil
  • 2 tbs. tamari soy sauce
  • 2 tbs. manuka honey
Soften noodles in a bowl billwed with hot water, drain an set aside.  Combine oil, soy sacue and honey togethger.  Heat a wok (or large pan) to medium temperature and add liquid mixture, quickly add noodles and stir continuously for about 3 minutes.
{I usually add chicken or tofu to ours and any random veggies I can find.  I have made it with spinach once and another time threw in some frozen broccoli.  I also double the liquid mixture.}
P.S.  IF ANYONE HAS ANY RECIPES TO SHARE FOR ‘SHUGA MOMMAS’ PLEASE DO SO!
Shuga' Mommas

Shuga’ Mommas: Pumpkin Chocolate Chip Muffins

thegraduatewife10 Comments

True confession: I might have a *small* chocolate chip obsession. (And, no, I didn’t just recently post on my facebook status that I was in desperate need of chocolate chips, specifically Ghirardelli semi-sweet chocolate chips, and begged someone from America to mail them to me. Nope, wasn’t me).

Needless to say, if I can put a chocolate chip into a recipe, I’m a happy gal.

My friend, Lisa, introduced me to the concept of chocolate chips + pumpkins = muffins. I doubted her at first, but once I baked them….OH MY.

That, my friends, is how pumpkin chocolate chip muffins became an autumn staple in our home. And because it is now pumpkin season, it’s a great time to make them. So, go do it.

PUMPKIN CHOCOLATE CHIP MUFFINS

  • 4 eggs
  • 2 cups sugar
  • 1 16 oz can of pumpkin puree (or be daring and roast a fresh pumpkin)
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce (UK friends, this is hard to find. I often just add a bit more veggie oil and leave out the applesauce)
  • 3 cups of flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups choc chips

Pre-heat oven to 350F (180C).

Mix eggs, sugar, pumpkin, oil & applesauce. Add flour, baking powder, baking soda, salt & cinnamon. Mix well. Stir in choc chips. Pour batter into greased mini muffin (or reg muffin) tins. Bake for about 15 minutes.

For my gluten free friends – remove the 3 cups of flour and add 3/4 tsp of xantham gum, and 2.5 cups of gluten free flour. You’ll get the same results.

Happy Autumn!
Mandy

PS – Next time, I think we’ll move off the chocolate chip theme, and on to healthier things. Maybe.