San Fran: The Golden Gate Bridge

If it weren't for the great book pictured below, I would pretend that I didn't spend a "day" talking about the Golden Gate Bridge. I know you are expecting some great bridge making activity with toothpicks and marshmallows (how do you know how to make a flying buttress, Becky????) or popsicle sticks, or something.

But no. I planned on giving my kids glue and popsicle sticks and seeing what they came up with, but in the end, even that seemed like too much hassle. I'm due in three weeks. Everything seems like too much hassle. (I did get all the baby's clothes/blankets/burp cloths washed and rinsed twice and folded and put away. My kids have very, very sensitive skin. So see--I'm accomplishing things, just not gung-ho homeschool things.)

However, Pop's Bridge was a great book for anyone studying bridges or San Fran and I wanted to make sure you were aware of it--in case any of you do this unit.

Pop's Bridge by Eve Bunting.

To sort of make up for my bridgeless bridge lesson, I give you another San Fran idea. As we all know, Ghirardelli chocolate is made in San Fran. Chocolate interests me. It interests me a great deal. So I thought--we should make something out of San Fran chocolate.

So we did.

I decided to have the kids make a chocolate pudding recipe that I quite like. It is called Silken Chocolate Pudding and I found the recipe in the Moosewood Restaurant Recipe Book (not exact title). It is a vegetarian restaurant. No, I'm not a vegetarian, but I've found that vegetarian cookbooks often have some killer pasta and salad recipes. Not to mention the yummy soups. It is a great cookbook, and I have made the pudding before and thought it was yummy. Also, it is very simple to make--perfect for cooking with kids.

Unfortunately, the local grocery store didn't have silken tofu. Since I'm only really familiar with extra firm tofu (use it in hot and sour soup), I wasn't sure how different silken tofu was from firm tofu. Not wanting to drive to a different store, I bought the firm tofu and hoped for the best.

Big mistake.

The great thing about this pudding is the texture. My family makes a chocolate pudding that is tasty, but is so prone to lumps. Grr. But this chocolate pudding has a perfectly silky texture without all the stirring and work and worry.

That is--a perfectly silky texture when you use silken tofu. Not so much when you use firm tofu.

Basically, it turned out gross.

Sigh.

What a waste of chocolate.

Here's the recipe, though, for those of you who are interested. I really like this pudding because it is easy and because it is fairly bitter (if you don't like dark chocolate--this recipe is not for you). I sweeten it up with whipped cream. You could also decrease the cocoa for a less bitter flavor.

1 cake of silken tofu (about 16 oz)
3 tbls powdered sugar (I tend to add a little extra)
8 oz semisweet chocolate
6 tbls water
3 tbls cocoa
1 tsp vanilla

1. blend tofu and sugar until well blended (a blender is easiest but I used a hand mixer this time to give the kids more to do)

2. warm chocolate, water, cocoa, vanilla until chocolate melts. Stir until mixed. Pour into tofu mix and beat until smooth and silky.

I chill mine--but it isn't bad warm. You could top with vanilla bean ice cream or whipped cream to offset the bitter chocolate flavor. Or, you could add extra dark chocolate instead of semi-sweet to up the bitter factor. It is yummy that way!

PS I put icing sugar first and then realized most of my readers are American and might not know that icing sugar=powdered sugar. So I changed it. But now you know--icing sugar is what Canadians call powdered sugar. And knowing is half the battle.

Monday Recipe: My Favorite Cleaner

All-purpose cleaner:

Fill a bottle half full of vinegar and then top it off with water. Or vice-versa.

Add 10-14 drops of lemongrass oil (I add more because I have to kill pee smell. A lot.)

Add 2-3 drops of dishwashing liquid.

The end. I keep mine in a spray bottle and use it to wipe down my children's plastic bed covers when I change their sheets, and for washing poo off walls (don't ask) and other things that require a small amount of cleaner that can be sprayed.

I also have a bottle full of the stuff that I add to a bucket of water for cleaning floors and other, larger, jobs.

Love the stuff.

PS Lemongrass oil costs about $6 a bottle and can be found in any health food store. It can also be purchased online and essential oil people can probably tell you all about it. I don't actually know much except that it smells nice.

Bacony Barley Salad with Avocado

Bacony Barley Salad with Avocado

This salad is amazing. I'm not just saying that either. After I made this the first time it went immediately into normal rotation. I have very few recipes that are in my normal rotation (I try out a lot of new recipes). This is one of my very favorites and definitely my favorite barley recipe. I serve it with pita bread.

INGREDIENTS

3 strips bacon, chopped

1 1/3 cups water

1/2 teaspoon salt

2/3 cup quick-cooking barley (I USE REGULAR BARLEY)

1 pound peeled shrimp, tails removed, coarsely chopped

1/3 cup lime juice

2 cups cherry tomatoes, halved (I use whatever tomatoes strike my fancy)

1/2 cup finely diced red onion (I use way more than that—I love red onions)

1/2 cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

Freshly ground pepper, to taste

1 avocado, peeled and diced (I use two avocadoes and serve them separately so they don’t mush if there are leftovers)

PREPARATION

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes. (Or 35 minutes or so if you are using regular pearl barley (which I recommend because it is healthier.))

Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

Make Ahead Tip: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.

ENJOY!!

Toasted Barley Pilaf

I love to cook. Really, really love it. I also love food. Lately I've been trying to include more whole grains in our diet--specifically barley. It is my holy grail of sorts--finding the most tasty recipes that include or feature barley. So far I've found two that meet my taste-o-meter standards. Here's the first one. It might sound like a fairly plain side dish, but it is tastier than the recipe might indicate and it pairs well with just about any main course because there is nothing frou frou about it. Like so many great recipes, it comes from an American Heart Association cookbook.

American Heart Association Quick & Easy Cookbook

Prep Time: 10 mins Cooking Time: 30 mins

Toasted Barley Pilaf

Serves 4; 1/2 cup per serving

Ingredients:

1 cup pearl barley

2 cups fat-free, low-sodium chicken broth

1/2 cup sliced celery

1/4 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking Instructions

Place barley in a large, heavy skillet. Cook over medium heat about 10 minutes or until lightly toasted, stirring occasionally. Slowly stir in the broth and then add remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer 20 minutes or until liquid is absorbed and barley is pleasantly chewy.