You see, it's bread, but it's also tofu...

It started the summer of 2009.  A quest for more calories.  The right kind of calories that is.  When one body is in charge of making three, you tend to think in caloric terms.  Especially since one night you go to bed with muscles in your thighs and the next morning, they are gone.  That's how quick the trio zapped my resources.

Then, the three bodies came early and were tiny and besides the whole breathing thing, the only other thing we talked about was their FOOD!  Are they eating yet?  Are they eating with their mouths yet?  Are they eating with mom yet?  Their tiny bottles were measured after each feeding.  Extra calories were added to each bottle.  Calories, eating, calories, eating, calories eating.  It was a big focus.

So I blame my continued focus on calories and eating on our hospital days.  Because my kids are still small for their age.  Even their adjusted age.  Real age: 22 months.  Adjusted age: 19 months.  Even for 19 month olds, they are on the small side.  I know a lot is just who they are and I shouldn't worry as much as I do.  So they are smaller than average?  Big deal.   (I'm also trying to ween myself from this whole "adjusted" thing completely.)

But I can't help but plot and plan how to add extra calories, (the right kind) protein and good fat to their food.  Especially when one of my monsters is the kind of picky that throws his food on the floor FIRST, then says he doesn't like it.

You remember this post about my pickiest guy?  I asked for ideas and suggestions in making bread a substancial meal.  You came through for me.  I now add ground flax seed to our waffles  and anything else breaded or bread like. All of the suggestions were great!  Thanks.  But I tried a recipe called TOFU BREAD!  There's tofu, in the bread my friends.  Everyone needs a friend like Kelsey.  Not only will she find such a recipe like tofu bread, but also has one of her own for something called wheat meat.  Love it.  She is my alter food ego.  I'm the Clark Kent nerd.  She's the food Superman.      

You'll be very happy (or grossed out) to know that every single person in my household liked it.  I even have photographic proof of my two biggest doubters.  (Gabe and his dad.)

Chris wanted to retake this picture because he said I looked "evil."  Not evil.  Sneaky.  There's tofu in that pan!

Professional posing at work here.

The universal sign for "this bread is good!"

Uh, still clicking huh?  

Getting weird about the camera.  I like it, I like it!  Stop taking pictures of me.

First bite...hmmm.

Alright, I'll go for another.

This smile means tofu bread is now in our rotation.

This guy is a VERY focused eater.  He rarely looks up when hungry.

Just checking in again, still eating it.

She's thinking that she isn't sure why I take pictures with my phone.  They rarely turn out.  She's very smart.

Anyone notice the hot dogs the kids were having with their bread?  If you're confused, and wonder what the big talk about "right calories" was all about -- it's a fine balance between wanting to fatten them up, giving them good food and them actually eating what I put in front of them.  So I buy Hebrew Nationals.  Kosher hot dogs! They love them.  I know what's in them.  The end.  

Also, since last airing grievances about what's lacking in diets around here, iron came up.  Sheesh!  It never ends.  So, I am now looking into ways to work spinach into places it has no business being.  I'll keep you updated.  Because I know that's what the people want, spinach updates!



That, and pictures like these...

The next recipe I'm working on.  I call it Munchkin Soup.  Looks delicious, doesn't it?

Happy tofu bread making! (You know you want to try it.)

I Don't Get It Either

The other night I went to dinner with some friends. (Do you love how easily that sentence came?  Like I do it every week?)

Talking with one friend, of course my kids came up.  She said she hadn't seen them in a while and guessed they were looking pretty big.  (They are.)

I told her to check out my blog.  I maybe have put a few (ahem) pictures over the last year or so where she could see them grow.

Her: "I just don't get blogs."

Me: "Well ya see Lori, what you do is you click on "comment," then you can leave a comment about what you thought of the post."

Her: "No, I get it.  I just don't get blogs."

Me: "Oh."


I felt silly.  She probably really felt silly talking to such a silly person.  All kinds of silliness in that 3 minute conversation.

I suppose my own blog adds to the whole "not getting blogs" attitude.  What is this blog even about?  Me? My kids?  Do readers of this web log even know I have a husband?  (I do.  He's hot.)

It's why I like blogging.  I have a space to be random and nonsensical and even sometimes find significance to everyday things I do.  Like making soup and baking tofu bread.  I've had two so many   requests for the butternut squash soup I made the other day.  So bookmark this post people!  It's bound to become a favorite.

The tofu bread post is something you can look forward to.  So check back, set an alarm, mark you calendars.  What's more exciting than tofu bread?

Butternut Squash Soup

1 medium butternut squash, peeled and cut into chunks

1 small or medium yellow onion, diced

2 Tbl olive oil (or butter, I use olive oil for almost everything)

2-4 cloves of garlic, diced

4 C chicken broth

salt and pepper 

nutmeg

In a large stock pot, heat oil.  Add diced onion and garlic.  Saute until onions are translucent.  

Add chicken broth and squash chunks and bring to a boil. 

Boil until squash is soft.  (I just do a squish test with a spoon.  When it squishes easily, it's done.)

With a food processor, blender or any other appliance that will puree your mixture, puree your mixture.  

Obviously the squishier the squash, the easier it will puree. 

Return to the pot, add salt, pepper and nutmeg to taste.  

So good!

The bigger your squash, the creamier it will be.  Keep extra broth aside in case you want it to be soupier.   I like mine pretty thick.

Enjoy your bowl of fall.   

At The Moment

I am currently baking. I'm preparing my humble donation to a baby blessing tomorrow. So, what to do between the 9 minute intervals of batches? Why, blog of course! Why not. I actually have some real thoughts on making chocolate chip cookies. I am also wondering how boring my blog really is. Who posts about chocolate chip cookies? I advise anyone who is actually reading this to stop. Seriously, I'm sure you can find something more interesting that what is in my head about cookies. But if you're still reading, it's your wasted 2-4 minutes (depending on how fast you read and level of comprehension). Read on.

I never realized how therapeutic making cookies is for me! I can feel tiny endorphins and pleasure sensors and whatever else happens in your brain that tells you like what you are doing. I love gathering all the ingredients. It's simple, I know, but I love how 4 eggs by themselves are just eggs, but mix a little sugar and butter with them, and you've got the best part of the cookie! I love watching it all come together in my bowl. When I first mix the gooey mix with the flour, I always think, "Oh boy, this is never going to work, way too much flour!" Then, little by little, stir by stir, wammo mamo, cookie dough. I love making the uniform rows of cookie balls on the baking sheet. I always turn the oven light on. I like to check up them, sometimes see their slow formation from ball to cookie. But, my absolute favorite is getting out the cooling racks. As I'm typing this, I'm realizing this might be coming off a little odd. Oh well, still typing. Anyway, I love getting out the cooling racks and carefully placing the hot cookie on the rack. It's final step before it is savored.

So now you have my thoughts on making cookies. Wasn't that exciting? But really though, I have to post the recipe along with my random, silly thoughts on making them. This recipe is extremely popular in the DeGering family and is made often!

A few notes on the recipe - you have to follow the directions exactly to make sure they are superb. Don't use margarine when it says butter and don't think those Albertson's brand chocolate chip cookies can substitute for using real Ghiradelli milk chocolate chips. Oh, and this recipe make a ton of cookies. Be prepared.

In my family we call them "Fat Stan's Cookies." Uh, you'll have to ask me in person if you want to know why we call them that. Without further ado...

Fat Stan's Cookies

Cream together:

2 C brown sugar
2C granulated sugar
4 eggs
1 lb of butter (yes, one pound)

Add:

2 tsp vanilla
2 tsp baking powder
2 tsp baking soda

Add:
6 1/2 cups of flour (yes, six and a half)
2 packs Ghiradelli Milk Chocolate Chips

Bake @ 375 for 9-10 minutes. Do not over bake! They might not look like they are done, but they are.

Yumma yumma.

Chris informed me tonight that these cookies have officially replaced a treat recipe of his mom's! (First of all, don't tell his mom. And second, is it bad that I think this is some kind of tiny victory in a marriage? What's wrong with me?)
And I just realized I missed the extra 1/2 cup of flour. I only used 6 cups. They are a little cracky. Oh well, still edible.

More Fall Favorites

Acorn Squash

1. Pre-heat oven to 425.

2. Halve squash. ( I recommend a Cutco butcher knife.)

3. Scoop seeds.  (I recommend a spoon here.)

4. Add a pat of butter to each half.

5. Add a little brown sugar to each half.

6. Salt and pepper both.

7. Bake on cookie sheet for 50-60 minutes.

Mmmmm.  If you want to get real crazy, drizzle maple syrup or honey on top of sugar before you bake it.  It's like a cookie that has vitamins and good stuff for you!  And also tastes like squash.