20 Minute Beignets

Deep Fried Love, Baby...

I make no secret of the fact that I'm a fan of the book 'Artisan Bread in Five Minutes a Day'.  Using their Master Recipe, I have experimented and made some of our new family favorites; Bread!  Fully Loaded and English Muffins, among others.  I'm the first to admit that I tend to get stuck in ruts.  In fact, I'm fond of my ruts.  They're like old friends.  Sometimes I have to drag myself up out of my well-worn and well-loved habits to try a little something new.  As I reached for my flour bucket last week I recognized the glassy looks in the kids' eyes and decided to go a different bread direction.  Instead of the usual focaccia or boule I thought I'd try out a little brioche from the aforementioned 'Artisan Bread in 5' on the boys.  With only five minutes or so investment of time I wasn't going to be out much effort if the boys didn't like it.  I needn't have worried.  They loved the brioche.  And since I had just made a small loaf I had 3-ish pounds of dough left. Closely following the directions for the dough in the book is a recipe for beignets.  And if there's anything I love more than a rut it's deep fried anything.  Call it kismet, call it coincidence, call it fate, but I had just made French fries the night before and had that pan full of oil sitting in the fridge just waiting for another frying project.  Out came the pan and the dough and twenty minutes later my boys were descending on that plate of beignets like I hadn't fed them in a week.  In reality they … {Read on...}

Individual Grapefruit Tarts

I think grapefruit is just gorgeous.  Almost a shame to eat it.  Almost...

I was making my usual rounds in the food blogging world when I popped in over at the Smitten Kitchen.  She was making whole lemon tarts and I was, in a word, smitten.  I've always had a real thing for lemon bars, and for tarts of any kind, and combining the two?  Well, shut my mouth. I rummaged around in the fridge for a bit and realized I was a whole lemon short of a whole lemon tart.  Being as far from a well-stocked grocery store as I am, I knew a quick run for a lemon was out of the question.  But people, I am stubborn.  I wasn't going to let the lack of a lemon cheat me out of my tart.  Plan 'B'.  I should say Plan 'G'.  As in grapefruit.  I am a recent convert to the wonderful world of grapefruit love, and like many converts, I'm a little over the top about it.  Happily, the results here were sublime both in appearance and flavor.  These little tarts would make such a wonderful Valentine's dessert.  They're both a little tart and sweet, kind of like The Evil Genius.  Bwah hahahahahaaha (that's his evil laugh.)   Deb's recipe calls for using the whole lemon minus the pips.  Since grapefruit has much thicker pith and much tougher membranes than a lemon, I opted to remove both of those from the equation along with the seeds.      First, let me just say that while I made white whole wheat crusts, you're welcome to use all-purpose flour.  The first time I made these I used the white whole wheat flour mainly because I was out of the all-purpose, but the … {Read on...}

Will you be mine?

Blueberry Love Muffins

Valentine's Day is next weekend already.  That means it is time to brush off your baking skills and turn out some sweet goodies.  Whichever way your sweetheart's sweet tooth leans, we have you covered with the recipes for Foodie With Family's sweetest dessert recipes...    For the chocolate or vanilla lover in your life: For the non-chocolate lover (wha?  They make those?) in your life: Don't forget to check back in all week for new sweet treats from your Foodie With Family Valentines... Coming Sunday:   ...And on Monday:     How about Tuesday?  Well you'll just have to stop back.  Rest assured, it'll be worth the visit! … {Read on...}

Everyday Omelet


Today I won a battle in my semi-perpetual war to make myself prepare homemade breakfasts for my kids.  And I had a major 'duh' moment.  I made eggs.  DUH!  The original convenience food.  Why do I not break these out for breakfast more often? Break eggs for breakfast.  I crack me up.  Oh someone stop me.  I'll have egg on my face if I don't quit soon. A nice plate full of high-protein eggs is just the thing these wiggly worms need to eat to settle them down long enough to get math, science, language and handwriting done.  Their little bodies are so busy digesting all that lovely protein that it keeps them relatively calm.  (Nifty trick to remember if you want to settle your kids for an outing, church, school, etc... ) The kids wolfed down the eggs.  I went through -are you ready to hear this?  Really ready?- 14 eggs this morning.  That was just for the boys.   If The Evil Genius hadn't already been on the way to work you could  have bumped that total by about 4 eggs.  And me?  I'm not so much a breakfast person.  High heresy I know, but I'm more of a "wide-open-IV-drip-of-black-tea" kind of person.  Be what you is and not what you is not...  But my kids?  They require the breakfast on a daily basis.  And they require it immediately upon waking.  And that is where omelets come in handy. Much has been written about 'the perfect omelet' and how elusive it is.  I'm not talking about the perfect omelet here.  I'm talking about a really good omelet that is done -start … {Read on...}

If I were snowed in for a week, the six ingredients I couldn’t do without would be…

We're looking down the barrel of another snowstorm that is due to begin this evening. The first thing I did when I saw the weather report was start a grocery list. The Evil Genius will be doing the shopping since he works right in 'The City' and we live in, well, 'Far From The City'. The poor man will be wandering through Wegman's with a glazed look on his face, muttering ominously about the prices of thyme and heavy cream. I'm the prepared type. I like to be assured that -within reason- I can satisfy most of my food whims whether the weather be cold or whether the weather be hot. Or whether the weather is dumping a foot of snow in just 8 hours or not. (Rhyming feels good. Give it a whirl.) I come from a family of contingency planners. I was discussing this with one of my bazillion little sisters (actually it's only three, but if all four of us are in a room together we sound like a bazillion. You should see the brothers'/husbands'/fiance's eyes...) yesterday. Christina, a.k.a. Aunt Tuna, was visiting her fiance in Beantown during the last real storm. K-Thrash, a.k.a. Kevlar (because he, too, has a name), had ventured out in the storm to procure the necessary ingredients for her to make beef stew with dumplings for him and his roomies. He returned with the groceries and Christina set about prepping. She went to the pantry to find the herbs and spices she assumed were present. As in the herbs and spices that you need to eat on a daily basis, and dang if those guys didn't … {Read on...}