Here are a few of our favorite recipes for Cinco de Mayo. Enjoy!
Hop. Hop. Hippidy Hop. That bunny is heading our way, and wouldn’t it be nice if he arrived with a basket of homemade Easter candy? Jelly Bean Brittle is awesome for so many reasons… it’s super easy (Can you boil water? That’s about the only skill you need!), doesn’t require any expensive ingredients, and unlike peanut brittle, is completely free of common allergens. This recipe makes a great big pan (about 2 1/2 pounds’ worth) – perfect for an office or a classroom!
The only special item you will need is a candy thermometer. Now, don’t panic – a candy thermometer looks like any other thermometer, and just clips right onto your pot. All you need to do is READ it, and if you are reading this blog post, you’ve got that skill locked. Here is a link to the simple candy thermometer that I use:
It’s less than $6, and if you order it today you’ll be able to make Jelly Bean Brittle before Easter. You’re welcome. Let’s get started!
1 pound bag of mini jelly beans
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 1/2 teaspoons baking soda (no lumps!)
Step 1) Clip your candy thermometer to the side of a big, old pot. The tip of the thermometer should not be touching the bottom of the pot. Add sugar, corn syrup, water, and butter. Bring to a boil over medium high heat, stirring frequently.
Step 2) Once the mixture begins to boil, reduce heat slightly (low-medium) and allow to continue boiling until the temperature gauge on your candy thermometer reaches the line labeled “Hard Crack” or 295 degrees. Be patient – this will take 20 – 30 minutes. Remember to stir occasionally.
Step 3) While your mixture boils, prepare your pan. First, cover your largest baking pan with aluminum foil; don’t forget to cover the sides. Next, grease the aluminum foil with the wrapper from a stick of butter. Then, evenly distribute jelly beans on the foil.
Step 4) When your boiling mixture reaches the Hard Crack stage, turn off the heat and sprinkle baking soda into the pot. STIR QUICKLY! A chemical reaction will take place, causing the boiling mixture to foam and froth. This is normal – and exciting!
Step 6) After about 10 minutes, your jelly bean brittle will be ready to break apart into bite size pieces. Store in an airtight container to keep nice and fresh!
PS – About that pot… just add a drop of dish soap and fill with BOILING water. It’ll come clean in seconds.
This vintage post was popular the first time around, and Crowded Earth Kitchen has several hundred new readers (Welcome!) since last St. Patrick’s Day, so I’m sharing this again. Enjoy!
“Mom? Can we just stop at the drive-thru and get a (green) shake?”
“Pleeaassee? I’ll do laundry.”
I’ll admit, this is where the devil on my shoulder told me that I would be a fool not to cave in just this once, and so what if the child glows in the dark for the next two weeks. The fact is, the children in my house generate approximately 817 loads of laundry every week, and the offer of complaint-free laundry labor was enticing (that they will end up helping anyway, albeit under duress, is beside the point). Then I had an idea…
“Still no. But if you help with laundry cheerfully, I’ll make you a (green) shake.”
Here’s what I came up with. The kids LOVED it! Peppermint extract is strong… a little bit can make, well, just about anything taste like peppermint. Each serving (approximately 10 ounces) contains 113 calories, 4 grams of fat, 14 grams of carbohydrates, 1 gram of fiber, and 5 grams of protein. Each serving also packs an impressive 60% of the Recommended Daily Allowance for Vitamin A, and 20% of the RDA for calcium. Compare that to the drive-thru green shake… I dare you.
1 cup frozen chopped spinach (Ha! Ha ha ha!)
1 1/2 cups skim milk
1 cup “real” vanilla ice cream, without any weird ingredients (I found a supermarket brand that was made from milk, cream, sugar, egg yolk, natural vanilla extract, and nothing else)
1 teaspoon pure peppermint extract (Very strong! You may even want to try a bit less than 1 teaspoon.)
Dark chocolate shavings (Optional)
Step 1) Add spinach and about half of the skim milk to a blender. Pulse for a few seconds to thoroughly chop spinach into tiny “peppermint” size pieces.
Step 2) Add remaining milk to blender and blend for a minute or a longer until the mixture is very creamy (almost butter-like) and increases in volume. The photo, left, shows only spinach and milk – it really does get creamy!
Step 3) Add peppermint extract and ice cream to blender. For best results, add ice cream in several tiny scoops rather than one large scoop. Blend until all ingredients are combined.
Step 4) Mixture will be tasty now, but thin. For best results, pour shake mixture into a shallow container and place in the back of your freezer for one hour. After an hour, scoop shake mixture into serving glasses (I used half pint jelly jars). Sprinkle with chocolate shavings, if desired.
Step 5) Try not to laugh as your loved ones unwittingly eat their spinach.
Happy St. Patrick’s Day!
Mac ‘n Cheese is the ultimate Midwestern American comfort food. If you’ve been following Crowded Earth Kitchen for a while, you know that we have a big old foodie crush on Paris… but not even Paris does Mac ‘n Cheese as well as the American Midwest. We’ve been experimenting with recipes for Ultimate Mac ‘n Cheese for a while, working to create a recipe that just simply doesn’t need to be improved any further. This is it. Enjoy!
1 1/2 cups chicken stock
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup light cottage cheese
1/4 cup light sour cream
1/2 teaspoon sweet curry powder
1/4 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 pound box of medium shells or macaroni noodles
Step 1) Pour chicken stock into a large saute pan and boil for 10 minutes or until reduced until only about 1/2 cup of liquid remains. Remove from heat and allow to cool for a few minutes.
Step 2) Add shells or macaroni to a large pot of boiling water. Cook until al dente, or just a bit chewy – don’t overcook! Drain when al dente is reached.
Step 3) While pasta is cooking, add mild cheddar, Monterey Jack, and sharp cheddar cheeses to the saute pan with the reduced chicken stock. Heat on a low setting, stirring constantly, until cheese is melted.
Step 4) After shells or macaroni are cooked and drained, add the cottage cheese, sour cream, and curry powder to the melted cheese mixture. Stir over low heat until thoroughly blended.
Step 5) Combine the cooked, drained noodles and the cheese mixture. Stir until noodles are evenly coated, and transfer the mixture to a greased deep dish pie plate or casserole dish. Sprinkle with shredded Parmesan cheese and freshly ground black pepper.
Step 6) Cover with foil and bake your Ultimate Mac ‘n Cheese in a preheated 325 degree oven for 30 minutes. Serve immediately with a fresh green salad.
Valentine’s Day is approaching, and we have the perfect token of affection for the food lovers in your life! From now until February 14th, Crowded Earth Kitchen is pleased to offer our Bookworm Bundle for only $19.99 – that’s a savings of over 30%!
Each Bookworm Bundle contains the following items:
Simply click on the PayPal link below to place your order. Bookworm Bundles will ship within 24 hours of purchase.
This simple slow-cooker recipe offers up the hearty, savory flavors of traditional pepper steak, but uses a less expensive cut of beef. I like to double this recipe and freeze half for workday lunches Enjoy – your tummy and your wallet will thank you!
Ingredients (Serves 4)
1 1/2 pounds beef stew meat Continue reading
The meal shown above, which includes three meatballs under that yummy grated parmesan, can be yours for just 360 calories. The same volume of canned ravioli (which is kinda gross anyway) will set you back a whopping 730 calories, and a comparable bowl of traditional spaghetti and meatballs weighs in at almost 800 calories.
A person of average weight would need to do over 1,200 sit ups to burn 800 calories.
Let that sink in.
The trick to enjoying savory, satisfying red sauce, meatballs, and parmesan cheese is to enjoy them with spiral cut zucchini instead of pasta. Yes, zucchini. All you need to cut a zucchini into spaghetti-like strands is about 10 seconds and this device:
If it looks gimmicky, rest assured – the Veggetti is Crowded Earth Kitchen tested, and we LOVE it! For the record, we have not been compensated in any way by Veggetti for this post – we’re sharing this with you because this product can truly transform your eating habits, helping you to reduce calories!
Simply twist a medium size zucchini through the Veggetti into your favorite pasta bowl. Top with three meatballs, 1 cup of simple, homemade red sauce, and 1 tablespoon of freshly grated parmesan cheese. Viola! A hearty dinner with a healthy calorie count, no sacrifice required!
Eat well! BE well!