at home with ann

I finally dealt with all the Thanksgiving leftovers.  In our basement fridge only beer and one package of brussels sprouts remained.  The original brussels sprouts had been part of a salad.  The first round of leftovers were repurposed into cole slaw to top pulled pork.  This last batch was looking a little sad in there when a friend gave me the great idea to serve them as an appetizer.  Roasted anything is amazing, and Jon, James and I pretty much inhaled these in no time.  Colin would have loved them, too, if his initial response to trying new foods these days wasn't an automatic "no thank you."  These were easy to prep and ready in 20 minutes.  It's taken longer than that to get the balsamic reduction out of my shirt.  Holding a toddler while eating is recipe for disaster.  You'd think I'd have learned by now, but my sleeve is currently sporting peanut butter from lunch, so clearly not.   Roasted Brussels Sprouts with Bals...

The day after Thanksgiving, you make the turkey sandwich with stuffing, mashed potatoes, gravy and cranberry sauce.  It's amazing.  The next day, you make the same thing.  It's slightly less exciting, but still good. By the third day, you want nothing to do with any of it, and still have a refrigerator full of leftovers. We hosted 20 people for Thanksgiving. Never mind the fact that I had never hosted Thanksgiving before and we don't have a dining room table.  It all came together and was great to have a crowd.  In my true fashion, I was worried there wouldn't be enough food and prepared enough for twice as many people.  And wine for four times as many.  Needless to say, we had a lot of leftovers. Here are a few ideas for repurposing all that delicious food without going out of your mind with boredom. Stuffing Muffins recipe from Budget Bytes Ingredients: 3-4 cups leftover stuffing 1/4-1/2 cup chopped ham or turkey 1/4 cup chopped spinach (...

I started a new venture a few months ago as an Independent Consultant with Norwex .  The mission of Norwex is: Improving quality of life by radically reducing chemicals in our homes.  Essentially, creating a healthier environment for my family while saving time and money - win for all. The core of the business is the Norwex Microfiber.  The Envirocloth is the all-purpose cleaning solution. I use it in the kitchen to clean my counters, appliances, cabinets and chairs.  My kids are super messy-ha! It's super fine microfiber picks up 99% of bacteria from a surface. It's more effective than vinegar or commercial cleaners.  Around the house, I use it on furniture, carpet, and upholstery.  In conjunction with the window cloth, it polishes mirrors and windows to a streak free shine. These two are my reason.  The world is full of environmental toxins, and making our home safe is important to me.  Every morning they go to this window and wave goodb...

I frequently make scrambled eggs for breakfast.  Thanks to the ever-changing moods of my little diners, there are some days I get zero eggs and other days I eat all three.  Add that to some discarded clementine sections and a few soggy cheerios and I have quite the balanced breakfast.  Feast or famine in the life of a mom. These breakfast bars, however, are always a hit.  They are easy to make, using just one bowl and a baking dish.  They are healthy, containing no added sugar.  Best of all, they taste like banana bread.  We're lucky if a batch lasts us two days. Banana Breakfast Bars recipe modified from Crazy for Crust Ingredients: 2 medium bananas; the riper, the better 1/4 cup coconut oil 1 large egg 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup whole wheat flour (I use whole wheat pastry flour) 1 cup old fashioned oats Directions: Preheat oven to 350 degrees.  Prepare an 8x8 pan with parchment or cook...

We eat dinner at home almost every night.  While I love eating out, we learned early on that it's not fun or relaxing with two little ones, and usually involves us eating as quickly as possible to end the experience.  On Saturday nights Jon usually takes the wheel and treats us to his famous pizza in the winter and something from the grill in the summer.  I meal plan for the week based on the specials for whatever store I'm shopping at, any recipes that have recently caught my eye, and one or two meals based on what is in our pantry and freezer. Here are a couple of our favorite meals based on ingredients I keep on hand. Salmon Cakes One of my all time favorite dinners. Ingredients to keep on hand: Canned Salmon Almond Meal or Breadcrumbs Onions Sweet Potatoes Black Bean Burgers Ingredients to keep on hand: Black Beans (canned or dry) Onions Any fresh vegetable in the fridge (carrots, celery, zucchini, peppers, mushrooms) Rolls (freezer) Burrito Bowl...

Last week I brought a cantaloupe to Maine.  As did my mom.  And my sister.  There was no hope to get through it all so I brought back a slightly old cantaloupe, and two children who were a little sick of snacking on it.  Never one to pass up an icy treat, my sidekicks and I made this the other day. Super simple and refreshing. Cantaloupe Sherbet 1 large cantaloupe, seeds and rind removed, chopped 1/2 cup sugar 1/2 cup water 3 Tablespoons limoncello (or 2 Tablespoons vodka and 1 Tablespoon lemon juice) 1/2 cup cream In a small saucepan, combine sugar and water and bring to a boil. Reduce to a simmer, add limoncello and cook for 5 minutes. Set aside to cool. In a blender or food processor, puree cantaloupe. Add in simple syrup (water and sugar), and cream. Blend to combine. Depending on the machine you use and your preferences, you may want to pour the mixture through a sieve.  I used the Vitamix and it was plenty smooth. Chill for as long as ...

Last week our upick option at the farm was kale.  It was way out in a field that required quite a bit of a walk, but the wonder of kale makes it all worth it.  Colin hitched a ride back on the front of the stroller, which is always a nice chorus of James screeching and Colin complaining that he's kicking him.  At the end of the day, we had a big bunch of kale I've been making into chips and sneaking into their smoothies. Friday morning we went out for a family run.  Thanks to a big hill and a big stroller filled with big kids, all being pushed by Jon, I was able to pull ahead of the crew for all of 10 yards or so before they smoked me to the finish line.  After we got home, I wanted to make a healthy breakfast, and the summer breakfast scramble came to be.  Colin mentioned several times that it smelled awful, so it might not be a hit with the younger set, but I thought it was delicious. Summer Breakfast Scramble (for 2) 3 leaves kale, stem removed and...

One of the things we love about our new house is the back yard.  It's big, flat, completely private, has a porch and patio, and backs up to conservation land.  We've been spending hours outside every day, and it makes me very happy.  We knew we wanted to get a nice outdoor dining set so we could eat on the patio all summer.  Before we even closed on the house we were scouring the internet to find the right set, and finally found the perfect one at Pottery Barn.  We ordered it right after moving in, thinking it would come within a week or so, most certainly before James' big birthday party.  After much cursing of Pottery Barn and threats not to ever shop there again, it arrived this weekend.  It's everything I hoped for, and makes our yard an even more lovely place to be. Since we're spending so much time outside, Jon is also grilling every weekend night.  This steak tip marinade is a favorite, and my little carnivore can easily out eat me in the ...

In this steamy weather, I'm craving cold, refreshing drinks.  Smoothies are a mainstay of our lunch menu, and these cucumber coolers were super hydrating.  We've been getting a lot of cucumbers from our CSA, and while I like salads and pickles as much as the next girl, it's good to change it up.  Plus, a certain 3yo I know claims not to like cucumbers.  His younger brother, on the other hand, will eat anything he can get his hands on- food or not.  I'm happy to say both of them happily drank these. The blueberries were also fresh from Tangerini's Farm.  I dragged the kids out to pick in the 90 degree heat one afternoon last week.  The aisle we walked down was next to an anti-bird machine which periodically screeched to deter birds from eating the berries.  A relaxing sound.  Colin's basket was perpetually empty, and I had to supply James with a steady stream of berries, but we came home with a few pints and have been enjoying them all wee...

We're rolling right along with our CSA share at Tangerini's Farm  and I'm happy to report nothing has gone to waste so far.  I usually misplace some bag of pickling cucumbers in the back of the refrigerator and find them again when they look really scary.  I confess that when faced with a bunch of vegetables, I often throw them in a stir fry with a peanut soy sauce and call it a day.  Today, I branched out a bit, and the result was a filling dinner salad that was refreshing in the midst of this hot and sticky weather. The dressing flavors were a bit strong for my tiny taste testers, so I simply portioned out the vegetables and some chicken before topping with sauce to make them mini plates. Thai Cabbage Salad with Chicken and Peanut Sauce recipe modified from My Kitchen Escapades Ingredients: About 4 chicken breasts, cooked (I used boneless skinless, but you could easily pick off a roaster or rotisserie chicken, or use shredded chicken cooked in the crock pot)...

Today marks one year since my sister's bone marrow transplant.  For those of you in the know about that sort of thing, it's a pretty big milestone.  This weekend she is celebrating with a big group of friends, but sadly I can't be there. If I were, I'd stand up and make this toast: It was late August 2010 when Sarah called to tell me she had cancer.  Acute Myeloid Leukemia, to be precise.  She told me what that meant and what her treatment plan was, but I heard it in a blur. One thing she said stuck with me, she assured me that everything would be ok because she had no intention of leaving her children. She went into chemo and things got worse, but then they got better.  She was in remission and went back to her life.  Then in January 2014 things got much worse.  Cancer was back and she needed more chemo and a bone marrow transplant.  She endured those treatments and the side effects so horrendous I wouldn't wish them on anyone.  She did i...

Kohlrabi look a bit like UFOs.  They taste a bit like turnips.  They perplex us all.  In my mission not to let any vegetable go to waste, I scoured the internet and came across ideas for kohlrabi pickle. When I was pregnant with James, I, like a completely stereotypical pregnant lady, ate ridiculous amounts of pickled jalapenos and sauerkraut. On the subject of my nearly one year old, Baby James has adopted a particularly charming habit of waking up between 5 and 6am.  He will go back to sleep in our bed so long as these very specific conditions are met.  First, he crawls around the entire bed and tumbles over us like a jungle gym, providing extensive commentary.  Eventually, when he gets tired, he will consent to lie down, but manages to take up 3/4 of a king sized bed.  He also needs to share my pillow and be touching my face.  If I move, he will wake up and the process starts again.  Sweet dreams.  That has nothing to do with kohlra...

You knew that I, queen of the muffins with muffin monsters to feed, could not let zucchini season pass by without making muffins one or twelve times.  Some questionable looking bananas on the counter were begging to be added in, and Zucchini Banana Muffins were born. We made these to snack on at a play date this morning. The batter comes together quickly, and thanks to their mini size, they bake in about 15 minutes.  I had just taken them out to cool when it was time to put James down for his nap.  While I was upstairs I heard what I could only guess to be many, many small items being hurled across the floor.  After leaving the baby's room I knew there was some frantic picking up to be done, but also delicious warm muffins as my reward.  By the time I got downstairs Colin had sampled a few, of course, and confirmed they are great. Zucchini Banana Muffins Ingredients: 1 cup banana, mashed (I used two bananas) 1 cup zucchini, shredded, squeezed to remove...

It has been a busy Spring!  We put our house on the market in March, and I spent the next few weeks furiously cleaning, packing, and attempting to make our house look like we didn't live in it.  Dinners were as quick and easy as possible.  And ideally left the kitchen smelling like apple crisp as opposed to broccoli and salmon.  After our house sold, we were in limbo for five weeks and lived at the beach (I know, there are worse problems to have), until this past weekend when we closed on our new house. Now we're mostly settled in, and I am restocking my huge new pantry and cooking in my beautiful kitchen.  Our move home coincided nicely with the start of CSA Season.  This is our fifth year as part of the CSA at Tangerini's Farm, and I just love it.  The first year I was pregnant and got progressively larger and slower as the season progressed.  The second year I had little Colin in the ergo while I picked vegetables.  The third year I was ...

One of my friends had a baby recently, so I brought a dinner to share with them.  Whenever I do that, I make double so we get dinner, too!  After constructing their meal as traditional enchiladas and rolling many little tortillas, I decided to do something a little simpler for our version and make it into an oven bake.  Mexican and barbecue are both popular in our house, so this is the perfect combination! BBQ Chicken Enchiladas Ingredients: 1 lb. chicken breasts 1/2 cup barbecue sauce 1 (12 count) package of corn tortillas 1 (15 oz) can black beans, drained and rinsed 1 cup corn (I used frozen) 1 cup enchilada sauce (homemade or store bought) 1/2 cup barbecue sauce 2-3 cup shredded cheddar cheese Optional toppings: sour cream, avocado, hot sauce, cilantro In a slow cooker, combine chicken and 1/2 cup bbq sauce.  Cook for 6-8 hours on low until easily shredded with a fork.  Alternatively, cook chicken in oven or on stove top and shred. Combine ch...

I gave these cookie mixes in a jar for Christmas presents this year along with some homemade bourbon vanilla extract.  Vanilla extract is the easiest thing in the world to make, aside from my having to explain to Jon how I used up an entire bottle of Makers Mark in one day.  Anyway, layering things in mason jars looks adorable, and everyone likes an excuse to bake cookies.  Somehow I managed to miscount the number I needed, because it's hard to count to...5, so I had an extra jar.  Oh well, cookie baking is a good snow day activity. While it's easiest and certainly works to add the mix all at once, I roughly separated the ingredients for mixing.  I emptied the white chocolate, cranberries, oats and flour mixture into a bowl before pouring the sugars into the butter and egg mixture.  Once the sugar and butter was mixed, I added the remaining ingredients. Cranberry White Chocolate Cookies in a Jar Ingredients: 1/3 cup sugar 1/3 cup brown sugar 3...

I've been in a lunch rut.  On a good day I'm eating hummus wraps, on a more hectic one I'm enjoying grilled cheese crusts and the ends of a green smoothie.  While I spend our lunchtimes running back and forth to the kitchen and keeping an eye on the baby to make sure he doesn't try to eat an entire pear in one bite, it's nice to have real food in front of me when I do sit down.  I try to keep the afternoon snacking to a minimum, as it's all too easy to inhale half a bag of cashews without noticing, and this combination of protein, veggies and healthy fats keeps me full and up for toddler level sprinting races. I love this sauce.  I posted about it way back in the beginning of my blogging days as part of a lentil recipe.  Today I used it on quinoa and vegetables, but it makes a great dressing for salad or any grain or bean. Lemon Tahini Dressing From Oh She Glows 1/4 cup tahini 2 garlic cloves 1/2 cup lemon juice 1/4 cup nutritional yeast (optional) ko...

Welcome new readers, I hope you like what you find!  Follow At Home With Ann on Facebook for even more photos and kitchen adventures. In the wonderful world of toddlerhood, you can be cruising along and then suddenly your three year old announces that everything you cook smells gross.  This does wonders for your confidence, and is only improved when he requests that flowers on the table be placed in front of him so he can't smell whatever you're eating.  Baked goods rarely disappoint, however, and this one has the benefit of being quick, easy, healthy and delicious.  We've been eating them for afternoon snack treats, but in a pinch I'd have a few for breakfast. Mix this up to suit your tastes and dietary needs.  Gluten free oats can be subbed for old fashioned, sunflower seed butter for peanut, or dried fruit for the chocolate. No Bake Chocolate Peanut Butter Balls recipe from Gimme Some Oven   Ingredients: 1 cup dry old fashioned oats 2/3 cup c...