04/02/2007

Foodie with Family

No bakes are quick and easy after kids are in bed

By Rebecca Lindamood
Local columnist
shakeyourfoodie@
yahoo.com

Read Rebecca's past columns here

Nine o'clock.

The magical hour by which we've hopefully herded our brood upstairs. If we did the job right, we've already brushed or supervised the brushing of five sets of teeth and stuffed 10 skinny legs into jammies.

I've stifled my own laughter as I led my children through The Lord's Prayer and listened to a 3-year-old say, "…inna kingdom, inna power, inna gory for ebber. Oh man!”

I've tucked the blanket under my 9-year old's chin and reminded him that he had "one hour and no more” to read his book.

I've reassured my anxious 7-year old that he will, indeed, someday learn to roll his eyes even if it seems right now like he'll "never, ever be able to do it.” I've laughed until I've cried when my 5-year old tries to show his big brother how to do it, "…like dis… you just…” while making his eyes really big, staring straight ahead and somehow or another — defying the laws of nature and anatomy — rolling his jaw.

I've sent the 7-year-old back to bed after he runs after me breathlessly asking, "Mommy! I just have to ask you something reeeeeeeeeally important! What's a wedgie?” and listened to him try not to giggle all the way back to bed after I answer the question. I hear him get in his bedroom whispering to his brothers and hear the room erupt in laughter as he recounts the exchange he just had with Mom.

But nine o'clock is also the time I tuck my wee 1-year old into bed. After navigating the maze of snaps on the fuzzy, warm footie pajamas, I get to witness sleepy bliss. The next few moments are my nightly paycheck for all the chaos I worked through during the day. I cradle my baby into his crib and watch as his little fingers automatically go to his mouth. He pulls the satiny border of his little blanket up to his cheek, his wispy blonde hair sticking out in all directions and seeming like it doesn't heed gravity. His big blue eyes flutter shut for a second and he opens them back up to smile sleepily before they roll closed. His big brother should've been watching.

When they're all finally down, after all the "drink of water” and "hafta go bad” is out of their system, I can indulge in a cup of hot tea and some cookies and some conversation with my husband. That gives me just enough time to make sure they're really out so that I can go back and admire my sleeping boys and think about the men they'll grow up to be. Nice work if you can get it.

Here is a versatile snack that can be served to a crowd or made once your household settles down for the night.

These No-Bakes whip up in no time. I like to make them for myself after the kids are down for the night. They combine the fun old-fashioned no-bake cookies with semisweet chocolate, plump dried cherries and the essence of vanilla or chocolate or cherry liqueur.

Grown-up No Bake Cookies

• 4 oz. unsalted butter (1 stick)
• 1/2 c. milk
• 2 c. sugar
• 1 c. semisweet chocolate chips
• 3 to 4 T. crunchy peanut butter, optional
• 3 c. oats, quick or old-fashioned
• 1 t. vanilla extract or chocolate or cherry liqueur
• ½ c. dried cherries

Combine last five ingredients in a large mixing bowl and set aside. Bring sugar, milk and butter to a boil over medium high heat, stirring frequently. Begin timing as soon as it reaches a full, rolling boil. Boil for exactly one minute. Do not overboil!

Remove from heat and pour over ingredients in the mixing bowl, stirring until peanut butter and chocolate are melted and everything is thoroughly combined. Spoon onto waxed or parchment and let set for at least 15 minutes. Store in a tightly covered container.

This simple but relaxing tisane is perfect before bed. It has the bonus of being good for you, too!

Ginger Tisane

• 1-4 thin slices fresh gingerroot (depending on desired strength; you don't need to peel it)
• 1 small wedge fresh lemon
• 1 T. honey
• 6 oz. boiling water

Put the fresh gingerroot in the bottom of a coffee or teacup. Pour honey on top of the ginger and then lightly squeeze the lemon wedge on top of that. Pour the water into the cup and cover with a saucer for three minutes. Sip and enjoy!!!

If savory snacks are your preference you should give my modified version of a Rachael Ray recipe a try. The caramelized onions in the toast cups topped with bubbling Swiss cheese are a hit whether served alone as a snack or alongside a salad or big bowl of soup.

Caramelized Onion Tartlets

• 12 thin slices bread with the crusts trimmed off (I prefer rye or whole wheat)
• 2 T. butter
• 1 T. extra-virgin olive oil, plus some for brushing on bread
• 2 large onions, very thinly sliced
• 1 bay leaf
• 1 ½ t. ground thyme or poultry seasoning
• Salt and black pepper
• 1 lb. Swiss cheese, shredded

Heat oven to 350°. Brush both sides of bread with olive oil and press into a standard 12 cup muffin tin. Place bread in oven and toast until golden brown, about seven or eight minutes. Take pan from oven and remove toast cups to a cookie sheet.

In a skillet, melt butter with olive oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes. Turn broiler on high.

Remove and discard bay leaf. Fill toasted bread cups most of the way with caramelized onions. Sprinkle onions generously with cheese and set tarts under hot broiler to melt and brown cheese. Serve hot.

Rebecca Lindamood is a northern Lower Michigan native now living in New York state. A food lover and mother of five children, she writes occasionally about preparing creative, yet affordable, meals for a family. Drop Rebecca an e-mail at shakeyourfoodie@yahoo.com or write to her care of the Record-Eagle.