Three Haute Mamas

On the 21st day of the holiday, Mr.UPS gave to me..

My gift to myself?  Soup to nuts, I ordered my entire holiday dinner take out from a local restaurant.  I'll pick it up a day ahead and finish cooking it so that as my guests arrive, they'll be greeted by the scents and smells of a freshly cooked prime rib, multiple sides and even various desserts to be baked after we gorge.  And I am not sure how you're family works, but in ours, gals prep, and guys clean.  No dishpan hands for this mama!

I just spent a week away, have a gazillion commitments the next few days, and just want to enjoy Christmas. Tradition calls for a large Christmas breakfast (fried dough. Always.), so after all that cooking, my little treat is this.  So while you're out and about shopping mamas, take some pressure off yourselves to be the perfect host, and prepare everything home made.  Pick up a few pre-made items or make sure to ask guests to pitch in.  No one puts mama behind the stove while everyone's in the living room watching the Celtics go nuts on Orlando singing Christmas carols and exchanging pleasantries.

Cheers! 

No more shopping?? Maybe.. but it's definitely time to start to get your cook on... or at least think about it!!

Hi My fellow Haute Mamas!!! It's  Christina...

And if your not done shopping.. I am done to have all of you shopping... Being that I am still one of the CRAZY ones that still work in retail.. why is it that everyone has decided it's christmas this weekend? Did you or your family members NOT get the memo that Christmas is the same day every year?? Why does everyone wait to the week before.. I had staff, product and hours 3 weeks ago waiting for you... and like every year you all wait till the week of.  So those of you that are done shopping (thank you!!) and are starting to think about what you will be cooking and/or bringing to your families houses on Christmas Eve or Christmas Day,  I have an amazing SALAD that I have been in charge of making for EVERY family event.... I mean EVERY..  I am even known for the salad at Bella's play group... But I must confess... It's really not my recipe it's a dear old friend's Judy. So get your pens ready...

Pear Salad

3 heads of Romaine lettuce chopped

3 Pears peeled, cored and chopped

1 large cucumber

2 containers of crumbled gorgonzola cheese (other crumbled cheeses optional..use your fav)

shredded carrots and red cabbage

grilled chicken (optional.. I do it for lunches or if it's my main meal) 

Wacky Walnuts

1 large bag (12oz) walnuts 

3 egg whites

1 cup splenda (sugar substitute, you may use granulated sugar)

1/2 cup brown sugar

1 tablespoon of cinnamon

1/2 tablespoon of nutmeg

Beat egg whites to a frothy state in large bowl. Mix nuts into egg whites covering evenly.  In small bowl mix dry ingrediants. Mix dry ingrediants evenly over nuts. Place nuts evenly onto baking sheet that is covered with aluminum foil!!! (if you do not use aluminum you will have a mess to clean up)!!  Bake for 15 minutes at 400 degrees F., Flip nuts to other side and bake for another 15 minutes. (depending on ovens, you may have to cook longer or a lesser time, the nuts should brown a bit). Put the the side to cool so you can add to salad at end.

Sweet Balsamic Salad Dressing

1 part olive oil

1 part balsamic vinegar

1/2 part maple syrup (must be real not aunt jemima syrup that is used for pancakes)

Mix or shake very well before covering salad. Toss salad!!!

So all my Haute Mamas... from my kitchen to yours a recipe made from great ingrediants and great LOVE. I hope all of you have a wonderful happy safe holiday with all that you love. I hope you get everything you ever dreamed of and a little more (maybe a new Gucci handbag??)

XOXO Christina

 

 

Kiss the cook..... Haute themed snack for your child's classroom holiday parties

Hello Mamas,

Here we go! TIS THE SEASON FOR A PARTY!! FaLaLaLaLa.. LaLaLaLa!! Yes,  in the last couple of days we have been getting those emails about our kiddo's classroom parties. Now you know instantly what you are wearing hopefully inspired by some of our posts! LOL!!! but you break out into a sweat because last year your apple slices sprinkled with cinnimon were a bust! I know nothing about that by the way!! AHEM!! and you think of Super Mom standing in the corner with her Uber Holiday Children's Party Snack getting all the praise from other mom's (who by the way are saying in their head.... say it! say it!! Give her props or you'll look like an ..... !) LOL!!!! 

Like we said before one  of our motto's is mamas helping mamas! Your modern day Charlie's Angels are here to help! 

 

This snack is called Reindeer Chow! I scored this idea at Organized Christmas.com

A simple concoction of cereals, pretzels, and M&M-brand seasonal candies sparkled with white chocolate coating, Reindeer Chow is a fast, last minute snack mix recipe for holiday gatherings. They had me at fast and M&M's!! Lol!!!

Package Reindeer Chow in zipper food storage bags or cellophane snack bags for an easy classroom treat. Add a free printable gift tag with the Reindeer Chow Poem to really make those super mom's steam with envy!!! 

Love this last part... add your baggies to a large doggie bowl and use those foam stickers and add Rudolph's name to it!! Its all in the marketing mamas!!!!! 

Ingredients..

1 pound of white chocolate chips

3 cups Rice Chex-Brand Cereal

3 cups Corn Chex-Brand Cereal

3 cups Cheerios-brand cereal

2 cups Pretzel sicks

12 once M&M-brand chocolate candies

 copies of the printable gift tags

cellophane

Makes about 30 servings

Instuctions.......

slowly melt chocolate in double broiler over water. Alternately, place white chocolate chips in a microwave safe bowl, and microwave on high for 30- second intervals, sitting between each, until chocolate is melted.

Combine remaining ingredients in a large bow, then drizzle melted chocolate over top and mix well. Spread in a shallow layer on a cookie sheet or broiler pan.

Allow to cool completely, then package in a single serving bags or cellophane. Tie your reindeer poem to the baggies your done Mama!!! Whew!!!

Here is what the Reindeer poem reads...... 

When reindeer fly on Christmas night,

They work up quite an appetite!

But Mrs. Claus knows what to do,

To feed them when the flight is through.

She mixes up some Reindeer Chow.

A secret only she knows how.

With something salty, something sweet,

It's Rudolfh's favorite reindeer treat.

Back in her kitchen at the Pole,

She heaps it high in every bowl 

To welcome her returning crew

So here's a batch that's just for you!

 

Ahhhh I love it!!! I can hear the voices in the head now........... Lol!!!

XO,

Kimberly, Kate and Christina

Reindeer Chow Poem Copyright 2009 by Cynthia Ewer.

 

 

 

Kiss the Cook-Mini Pumpkin Cupcakes with a twist

Today is a recipe we can all be thankful for.. a little bit Martha Stewart..a little bit Sandra Lee.  This recipe makes for a fabulous little mini bite of a autumnal flavors that can be whipped together with items you're sure to have stocked in your pantry.  And the baking part is so easy, you'll have time to whip together a gorgeous presentation so that your host and hostesses will be floored by not only your culinary skills, but also your craftiness.  

Mini Pumpkin Cupcakes with Butterscotch chips, Cream Cheese Frosting and Toffee Bits

These can easily be made into a full size cupcakes.  However, Kim and I were recently in a fabulous cupcake shop when one of the patrons turned to us and commented, mini cupcakes are just divine..all of my girlfriends will eat a mini cupcake but none of them would ever eat a whole cupcake.  She clearly underestimated our eating power, but the wise woman had a point..And the best part of this cupcake is getting so many flavors in one little bite. And then you won't feel so bad going back for seconds!  

1 Box Pillsbury Pumpkin Bread Mix

1/2 cup Butterscotch Chips

1 jar Cream Cheese Frosting

1 Bag Heath Toffee Bits

-Prepare pumpkin bread according to directions.  Stir in butterscotch chips.  Prepare mini muffin tins (I prefer to use liners), and drop in prepared mix.  Bake according to package.

-Once cupcakes have cooled, frost.  I use a ziplock bag filled with frosting, and snip off the corner to get some fancy frosting going (this is where the Martha Stewart comes in).  I'm a rebel like that.  

-Place all cupcakes on desired serving platter.  Here's my suggestion if you're traveling or donating baked goods.  I buy in bulk those faux crystal platters at the dollar store.  I call them my "fancy crystal platters";)  They are lightweight, non breakable, and very transportable.  And if you forget them at a party, all the better.  

-BONUS POINTS: Should you have some caramel sauce..the kind that comes in the squirt bottle..drizzle over the cupcakes in a zig zag pattern (I did not have any for photos.  I had a bottle of caramel.  Then I was left with an empty bottle of caramel and one very, very sticky child.  Sigh.). 

-Gently drop Toffee bits over (caramel drizzled) frosted cupcakes.  You may have to lightly press the toffee in.  Let the toffee spill over, it's fine.  You too, my friend...a rebel.  

-Last but not least, if you are traveling, it's fine to wrap up your mouth watering dessert in Saran wrap.  But if you want to go all Martha Stewart, and who doesn't, I keep gift basket cellophane wrap on hand.  Like rolls and rolls of it.  You can purchase it at Michaels, AC Moore, Walmart, and it looks like this:

 

My thought is you've worked so hard (wink, wink.  You're secret is safe with me. I mean everyone reading this) why wrap it up in a piece of plastic?  Go big or go home.  Wrap that baby up and then secure it with your biggest, boldest ribbon you have (have I mentioned my addiction to satin ribbon? Grosgrain. Wired. It's bad.).  Tie that ribbon on and voila:

  And don't forget..to kiss the cook.

Kiss the Cook-A Costello Family Cookbook

It's November, and you know what that means..Thanksgiving will be here before you know it.  To us that means family and friends gathering for food, fun and football! Our recipes this month will focus on that, and should you have any to share..by all means, it's not a party until everyone get's here!  Shoot us an email and maybe we'll feature your family favorite!

 

Last year my aunt collected recipes and photos from all the women in our family and complied them into a family cookbook for us all to share .  We now have a heirloom to pass on, and remember our family by, not to mention the secrets to some of our favorite meals.  

 

With the holidays approaching, why not compile your family recipes into a book as a special gift?  This can be done as elaborately, or as simply as you choose.  Patty, my aunt, put each one together by hand, collating and laminating every one and it's something I will pass on to my daughters.  Some different options would be:

-Scan each family members photo/recipe and compile on a disc for everyone.  How nice to have everything uploaded and accessible by computer?  No paper makes this one the green choice too.  

-Use a photobook service such as blurb, shutterfly or kodak?  Let someone else do the printing!

-Create a family recipe blog.  Typepad has easy templates, and one family member could be in charge of entering the original recipes and family photos.  Each year you could update with new recipes and family members (those who've married into the family).   

Regardless, it's so important to keep track of family heirlooms like these.  My aunt, in her dedication sums it up perfectly:

This Recipe book is dedicated to the Costello women, one and all, who in preparing some of the most memorable meals of my life, have helped to confirm how central food is to good times and a happy family.

Remember that one of the best things we can do is to continue the tradition of family gatherings with home cooked delights, such as those contained within.

-Patty Marston Harding, A Costello Family Cookbook

 

 

This weeks Kiss the Cook recipe is a lighter side dish, perfect for holiday potlucks, and after gorging yourself on holiday feasts.  Not that I gorge myself.  Ever. Nope. Not me. 

Cousin Genies Pasadena Rose Queen Salad

Mix in large salad bowl:

Baby Spinach

1 diced avacado

1/2 cup golden raisins or currants

1/2 cup toasted pine nuts

Mix Dressing ingredients in jar and shake.  Pour over salad at last minute and don't oversaturate.  Dressing will store well in refrigerator for up to two weeks:

1 cup vegetable oil

1/2 tsp sesame oil

1/4 cup sugar

1/4 tsp salt

1 tsp dried mustard

2 tsp finely ground pepper

1/2 cup seasoned rice wine vinegar

 

And don't forget to kiss the cook! 

some of the cookbook contributors, and Patty, far right

Kiss the Cook-Mimi's Oatmeal Bread

It's November, and you know what that means..Thanksgiving will be here before you know it.  To us that means family and friends gathering for food, fun and football! Our recipes this month will focus on that, and should you have any to share..by all means, it's not a party until everyone get's here!  Shoot us an email and maybe we'll feature your family favorite!

Today's recipe comes courtesy of my Mimi, not a gourmet cook, but none the less, a great cook.  She made three meals a day from scratch, hearty meals with lots of fresh vegetables, and nothing-not a green bean-went to waste. A week or two later, that lone green bean joined a bevy of vegetable and meat friends, pulled from the freezer in a stew so good, you swore she made it fresh.    She wasn't afraid of the butter, yet you could knock her over with a feather she was so thin.  At six months pregnant, with her sixth and final child, she told me no one could tell she was pregnant, "Who knows? Maybe it was the martinis and cigarettes that kept me so slender?".  She taught my grandfather to cook two meals-meatloaf and pork tenderloin- in his late 60's "just in case".  And breakfast was always a meal for a king-coffee so dark you could almost stand a spoon in it, fresh fruit, and the thickest slices of homemade oatmeal toast slathered with butter and fresh preserves.  This oatmeal bread was unlike anything my other grandmother ever fed me up north-her toast came in a bag and was pre-sliced and labeled "Wonder".  Now this..this was bread. 

Mimi had arthritis and couldn't knead her bread so my popsi rigged up a homemade standing KitchenAid mixer before they even existed, and she'd go about and make her four loaves of bread.  I never left without a loaf on my trek back to Miami, and now I never make a loaf without remembering her and all that butter.  Honest to God..she had the cholesterol of a world class athlete, but nothing could spare her from Alzheimers.  It took her memory, and eventually her, but I can always pull out a loaf of oatmeal bread and taste those memories like yesterday.  

MIMI'S OATMEAL BREAD

This recipe is a little rusty.  Mimi made it so often, she knew it like the back of her arthritic hand.  I say it makes approximately 4 loaves that freeze well when wrapped tightly.  I suggest thawing overnight in the refrigerator.  Keep in mind that this is a toasting bread,free of preservatives, and will not stay fresh long.

*Note: I use the dump method-dump first ingredients into mixer, and cool.  Dump yeast, etc.  Dump, flour, blend.   This works in my kitchenaid...barely..it's crying to be let free by the last cup of flour but I'm a rebel like that.  Do so at your own risk.  

MIX TOGETHER:

4 CUPS BOILING WATER

4 CUPS OATMEAL (uncooked according to recipe-I use regular NOT fast)

3/4 CUP DARK MOLASSES

1/2 CUP BUTTER

4 TSP SALT

3/4 CUP BROWN SUGAR

-when above is cooled.....mix together

2 PACKAGES YEAST

1/2 CUP WARM WATER

2 TBSP SUGAR

-and add to mixture

-stir in 

8-10 CUPS OF WHITE FLOUR (my mimi never used bread flour.  Straight up white flour)

Knead well + let rise twice before putting into greased pans.  I'm sure she used butter, feel free to use Pam.  Let rise again in pans.  

-bake in a preheated 350 degree oven, 30 minutes

 

Just got an invite to a Halloween Party... give my Boo-boli pizza squares a try!! 20 minutes Start to Finish!!

Hell0 Mamas!!

Kiss the cook, it's Kimberly here and I would love to share a recipe with you that I sort of whipped up one day when I was in a pinch! Since then it has been a most requested party appetizer. How do I know its good... well I grew up in my italian immigrant grandmothers kitchen and I learned a few things, I loooovveeee good food! Even my very irish.. straight from the boat Brother in law can't stop eating them  and he only eats steak tips!! hahahaha!! Oh ya and my kids too!!! BINGO!!

All you need for ingredients is this...

2 Boboli Pizza Crust I like to use their 100% Whole Wheat Crust

2 packages of Mozzarella 

3 quarter pound of Prosciutto 

Olive oil  (just giving a shout out to my Uncle Pelino in Italy who makes olive oil !! You may use what you like! 

4 small plum tomatoes 

a clove of garlic

 

Step 1...you cut up the BoBoli pizza in 2" squares... 

Step 2.. you spread olive oil sauteed in garlic over the squares

Step 3... you cover each square with a piece of prosciutto cut into 2" squares or like me and just tear a piece off and place on the square crust!

Step 4.. you can place a slice of tomatoe or any vegetable of your choice.. (don't be afraid to get creative!) Food is Fun!!!  I experimented with eggplant on the dish I did for this post! After the veggies you add a slice of mozzarella!  

 

Bake at 450 degrees for about 10 minutes until the cheese is melted and...................

 

 I must say I have a passion for food and growing up watching (in awe) my grandmother pull out endless ingredience all healthy and natural food and whip something up so delicious you seriously can not stop eating and when you finally do, you vow never to eat again!! hahaha!! People seem to love this appetizer! Its easy to eat, you just pop them in your mouth. I will warn you.. you can't just have one! In my family though that is a sign of a good thing!! 

Bon Appetit!!!! 

                                   This Haute apron would make a great hostess gift! You can find it here

Hi, it's Kate here-and all I say is Kim walks into a party decked to the nines carrying a platter of these, grown men weep and women beg for her secret.  It's all in the oil I guess!xo Kate who is still your BFF even after being left out of the great eggplant experiment.  Dont' let it happen again, 'kay?

Kiss the cook! Chickpea curry, haute + spicy just like the cook

Mama..I love you to India and back. 

I hear this from my youngest, numerous times a day.  Generally we say moon and back, but who am I to question the kid? Sounds like she's in need of a curry, and fast.  

Now I reside in a quaint, seaside town that offers many things, however not among them, ethnic restaurants and delivery.   And rumor has it Katy Perry and Russel Brand have arrived, and are set to marry in India this weekend.  So in honor of the soon to be newlyweds, and my lack of proper take out, welcome to the first in our new Kiss the Cook series. 

Chickpea Curry

1 small onion diced

3-4 large handfuls of fresh baby spinach, torn into small pieces or sliced

1 can chickpeas, drained

1 16 oz can diced tomatos with juices

1 can Coconut Milk 

Curry paste (Hot or regular)

Tomato Paste

-Saute onion in a bit of olive oil until translucent.  Add in drained chickpeas, tomatos and their juices, coconut milk and stir to combine.  

-Depending on your taste preferences, add in 2-3 heaping spoonfuls of curry paste.  I like it hot and spicy, so I'd suggest 4 heaping spoonfuls of hot curry paste at a minimum.  

-Stir in 2 tablespoons of tomato paste and stir

-Add in spinach, stir, and cover for approximately 5 minutes or until spinach is cooked.  

-Serve over rice, with Naan bread, or straight up like I do.  

I'm sure purists out there are having heart failure that is not a "real" curry, and some people are wondering what is curry paste and why can't I use curry powder?  Well maybe it's not a "real" curry but it's reallyyy good, and that's about all I care about.  Curry powder is good, very good, but curry paste adds a richness and depth to the dish, and has made even the scaredy cats I know (Eww..I hate curry!) break down into puddles.  By no means is this dish low fat, but it is  a great meatless option for the vegetarians out there, and chock full of veggies.  Plus with the cold weather arriving, who doesn't want to cozy up to a warm bowl of steamy Chickpea curry, that'll leave you feeling all haute and spicy.  

Kiss the cook! xo Kate