Hot Stuff!

Hudson has been growing hot peppers this summer with the intention of making his own hot sauce.  We finally had enough to cook up a batch.  He was extremely excited!

We followed this recipe, and used a combo of peppers.  Hudson has been growing cayennes, but anytime I go to farmer's market he wants me to get others.  The sauce turned out really good.  It's spicy and flavorful.

The last mountain bike race of the season was held Sunday at Kickapoo.  Ryan placed well, 5th in his age group and 11th overall.  The boys had fun doing a time trial on the Kid's Loop, and then playing with the other kids while Ryan was racing.  I got to relax and read a book in the shade.

Yes, that is Brooks is chasing Hudson.  For encouragement?

Tasty Tuesday

This rice dish is a quick and easy side.  It would also be good as a main dish with some grilled chicken or veggies mixed in.

Black Beans and Rice

1 TB butter
1/4 cup onion, diced
1 cup rice
1 can chicken broth
1 can black beans, rinsed and drained
1 tsp salt
1 tsp cumin
1 tsp garlic powder

1. In a large saucepan, cook butter and onion over medium heat for about 2 minutes.
2. Mix in rice, chicken broth, and seasonings.  Stir and bring to a boil.
3. Stir in the black beans, cover and turn the heat down to a simmer.
4. Cover and cook for 15 minutes.

We have been enjoying our local peaches for the past couple weeks.  They have been super juicy and full of flavor.  This salsa was outstanding!

Chipotle Peach Salsa

3-4 ripe peaches, diced
1/4 medium red onion, diced
3 cloves garlic, minced
3-4 chipotle peppers in adobo, minced
1/2 bunch cilantro, chopped
1 lime, juiced
1/4 tsp salt

1. Mix together the ingredients.
2. Let the salsa refrigerate for 30 minutes so the flavors can mingle.

This chickpea salad was a great lunch.  I had it plain, but the boys liked it with a wheat pita.

Cilantro Lime Chickpea Salad

4 cups baby spinach
2 can chickpeas, drained and rinsed
1/2 onion, chopped
4 limes, juiced
1 bunch cilantro, chopped
3 TB sugar
2 TB dijon mustard
2 cloves garlic, minced
1/2 TB chili powder
1/2 cup olive oil
salt and pepper, to taste

1. Chop the spinach very finely (I used my food processor).
2. Add the chickpeas, onion, and spinach into a large bowl.
3. In a food processor or blender, add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process until it comes together into a dressing, about 30 seconds.  Add salt and pepper to taste.
4. Pour the dressing over the chickpea mixture and stir to combine.
5. Let it sit in the fridge for at least 10 minutes, or even overnight to the let flavors mingle.

Wordless Wednesday

Tasty Thursday

By special request, I'm posting some new baked oatmeal recipes.  Baked oatmeal makes a great make ahead breakfast.  I've stocked my freezer with several varieties to have on hand for back to school.  My favorite way to bake it is in muffin cups.  It makes it easy to grab a few out of the freezer for the morning.

Funky Monkey Baked Oatmeal

3-4 medium bananas
2 eggs
2 TB brown sugar
1/2 tsp vanilla
1 tsp baking powder
1/4 c natural peanut butter
2 cups milk
1/4 tsp salt
2 1/2 cups old fashioned oats
1/3 cup mini chocolate chips
1/3 cup unsweetened shredded coconut

1. Heat the oven to 375.  Mash the bananas with a fork until they are slightly chunky.  Start with 3 bananas and add the fourth if you need it.  You want to have 1 1/2 cups.
2. Warm the peanut butter in the microwave so it melts.
3. Mix together the bananas, peanut butter, eggs, brown sugar, vanilla, baking powder and salt in a large bowl until smooth.  Mix in the milk.
4. Add the oats, chocolate chips, and coconut.  Stir together until combined.
5. Pour the oat mixture into a greased 8x8 pan or lined muffin tins.
6. Bake for 45 minutes in the 8x8 or 20ish minutes in the muffin tins.

Baked Blueberry Coconut Oatmeal

2 cups old fashioned oats
1 cup unsweetened coconut flakes
1/4 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 cups milk
1 egg
3 TB coconut oil, melted
1 tsp vanilla
1 1/2 cups blueberries

1. Preheat the oven to 350.
2. In a large bowl, mix together the oats, coconut, brown sugar, baking power, salt and cinnamon.
3. In a medium bowl, whisk together the egg, milk, coconut oil, and vanilla.  It's okay if its a little lumpy.
4. Mix the wet ingredients into the dry ingredients and combine.  Gently mix in the blueberries.
5. Bake in a 8x8 pan for 45 minutes, or a muffin tin for 20-25 minutes.

Banana Bread Oatmeal

3-4 medium bananas
1/3 cup brown sugar
2 eggs
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
2 cups milk
2 1/2 cups old fashioned oats
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup chopped walnuts

1. Preheat the oven to 350.
2. Mash the bananas, you need 1 1/2 cups.
3. Mix together the bananas, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt.  Next stir in the milk, and then the oats and walnuts.
4. Bake in an 8x8 pan for 45 minutes or a muffin tin for 20-25 minutes.

8 is Great!

The day of Brooks's birthday party was beautiful, cool and sunny.  We usually have to think of ways to keep the kids cool, but not this year.  We started the party with an art project.  The kids made a design on a canvas with painters tape, and then painted the canvas.  They turned out really nice, and they weren't too involved for me, since I despise complicated crafts.

Brooks requested a TARDIS pinata this year, and Ryan did an awesome job creating it.  It held up to the beatings for just the right amount of time.