Lemon Ricotta Pancakes with Blueberry Sauce

Ron and I are slowly adjusting into our new roles as parents. Everyone has always said that having a puppy is like having a baby and I'm starting to understand what they mean. I follow Dinah around constantly. When she is sleeping, I have one eye on her at all times. At night, I sleep with one ear open so I can hear if she whimpers (even though there is no need for this; I could be sleeping with Bose headphones on and still hear her when she gets up). Our schedules are so out of whack that I'm running around the kitchen trying to cook a quick meal and make sure that Dinah and Cali don't head to blows. I have a limited time frame to get things accomplished so resumes and cover letters are worked on after breakfast, when Dinah is napping, so I can spend the afternoon teaching her how to be a civilized puppy. Random strangers are offering unsolicited advice about how to parent. We're learning how to re-adjust our furniture to keep items out of her mouth. My workouts are limited. And, I haven't slept more than 2 hours at a time since we got her. We have gates and crates around the house. And yesterday, Dinah climbed her first stair. Ron and I looked at eachother and started whimpering. Dinah's fear of the stairs was our saving grace. Cali could eat upstairs while Dinah ate downstairs. We could sit in the living room and not chase her when she'd go up the stairs. But watching her climb that stair noted that some of our freedom was removed. Is that what it feels like when you watch your baby crawl for the first time? Or take his first step? You are so excited but at the same time, you know what that means. Baby is on the move. And for us, it means that Dinah is on the move.

But we are learning, adjusting, adapting, and growing. And we love being parents. We've had some frustrating moments (last night we had a potty stand-off with her in the front yard for 40 minutes, sadly she won) but after realizing that Dinah has only been a Reed for 5 days, we recognized that we're doing alright for newbies. Dinah is so dang adorable and she loves being praised. It's such a fulfilling feeling when you say "Come" and she comes. Or "Walk" and she walks. We're trying to raise her in as loving of a home as possible. She curls up next to us and lays on our feet. She gives her sister kisses. She is so excited to meet new people and new puppies. She is just a spitball of energy that loves life and it is so nice to be reminded of that innocence and joy. Yesterday, we got caught in a 4 minute hail storm (while it was cloudless and the sun was shining... Seattle weather is so weird) and it was just incredible to watch her chase after the little hail pellets and yip out of confusion and excitement. And I look forward to romping around in the grass with her, watching her sprint around with her tiny ears flopping back, and with this happy expression on her face. She's a treasure.

Even more exciting? I have a new kitchen buddy. Yep, Dinah knows that yummy things - puppy, kitty, and human things - come from the kitchen. So at breakfast and dinner, Dinah and Cali surround me in the kitchen, sit down, and stare at the counter. The other day I walked in to find them sitting hear one another just staring up at the counter. I have to wonder what Cali is teaching her... It hasn't been terrible cooking with Dinah in the room but it is nice to have Ron home to help out at night. The other day, I was craving pancakes - nothing unusual - so I decided to try out a new recipe that I've always wanted to try. These were delicious. They tasted like a light cheesecake and were so fluffy and filling. The recipe is not as terribly un-nutritious as some of the ricotta pancake recipes I've seen out there so I was pleasantly surprised to see that they tasted just as delicious. The blueberry sauce was so quick and easy to mix up. Next time you want a slightly indulgent pancake breakfast, lunch, or dinner, check these out!
Lemon Ricotta Pancakes with Blueberry Sauce
from Food Babbles
Ingredients

• 1 1/2 Tbsp fresh lemon juice
• 2 tsp cornstarch
• 2 cups fresh (or frozen) blueberries
• 1/4 cup sugar
• 2 Tbsp water
• 1/4 tsp salt
• 1 1/4 cups AP flour
• 3 Tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup part-skim ricotta (do not use fat-free)
• 1 large egg
• 2 egg whites
• 1/2 cup lemon juice
• 1 Tbsp grated lemon zest
• 1 Tbsp canola oil, plus more for brushing griddle or pan

Instructions

1. Make blueberry sauce: in small bowl, combine the lemon juice and cornstarch; set aside. In small saucepan, combine blueberries, 1/4 cup sugar, water, and 1/4 tsp salt. Bring to a boil then reduce heat and simmer. Stir in cornstarch/lemon juice mixture. Simmer and stir until mixture thickens, about 2 minutes. Cover and set aside.
2. For pancakes: whisk together the flour, 3 Tbsp sugar, baking powder, baking sode, and remaining 1/4 tsp salt. In separate bowl, whisk together the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil. Fold the wet mixture into the dry mixture to make a thick batter.
3. Over a griddle or skillet heated on medium-low, brush canola oil. Measure 1/4 cup of batter and drop it on griddle, spreading it slightly. Cook pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked in the center, about 2 minutes longer. Repeat until batter is used. (Keep pancakes in oven preheated at 200 degrees to keep warm in the meantime.) Serve with blueberry sauce and enjoy!

Dinah Rose

Everyone, meet Dinah Rose! The new addition to the Reed family.

Ron and I have been talking about getting a dog for many years now. We started discussions shortly after we moved to Minnesota but never opted to introduce a dog in our home because we were always renting and wanted to wait until we owned our own place. But after many discussions and after an "OK" from the landlord, we decided it was time - for many, many reasons.

After a harrowing 2 hour car ride and a nasty experience with Seattle traffic, Dinah Rose was introduced to her new home on Friday afternoon. So far, she's done quite well for a puppy. She is slowly experiencing new things. She is quickly learning how to defy her mom's wishes. But she is a smart, smart puppy who reminds me SO much of Madison. In fact, when we met all eleven puppies a few weeks ago - ten curled up in a ball to nap - and Dinah ran around the pen whimpering for more attention. Then Ron said "I want that one!" and I was quickly brisked back to that memorable day when Madison came home with us over sixteen years ago. As I said "oh no bite" she yipped hew jaws and I said "Mom, I want that one!"

Adorable, but mischevious. But Dinah is doing good. She loves her toys, especially the ones her grandma sent her. She sleeps relatively well (but not yet in her crate) and lets us know when she needs to go potty. It'll take time. And it'll take growth for us as new puppy parents. It's a whole new experience for us and we're taking it one step at a time. She's already the bell of the ball. We brought her up to the farmer's market yesterday and she met no less than 30 people. She even got her little mug on a few camera phones. Some people have even stopped their cars mid-drive so they could hop out and say hello to her! But we had to leave because she got pretty tired and a Seattle windstorm blew through and almost whisked her away.

Dinah has met her sister Cali. She's given her kisses and Cali has sniffed her. Cali has shown Dinah that she runs the house (and Dinah went and sulked in the corner) but Cali remains relatively patient so we're happy to see them nap in the same room. Dinah is learning to back away when Cali isn't interested and it's nice to see Cali calm around another animal again. She actually seems at peace, something I haven't seen since Salem went to go chase butterflies in the sky. Cali loves companionship so I know that in time her and Dinah will be nuzzled up next to one another.  Now, I know you might wonder why we chose the name Dinah Rose. Well, I must admit that it was largely me. Dinah Rose combines the best of my two favorite worlds; Disney and Harry Potter. Alice in Wonderland is my absolute favorite Disney animation movie of all time. Dinah is the name of Alice's small red kitten. (Note: Dinah (the dachshund) is also the name of Pluto's girlfriend.) And Rose? Rose is the name of Ron Weasley's (my favorite wizard) and Hermione Granger's daughter.

So far, we're really enjoying our experience. She has such a loving personality and has already brought so much love into our home and we find ourselves excitedly anxious for the challenge. I'll keep you posted on her progress and continue to post pictures as she grows. But tomorrow, I promise to get back to food!

New England Clam Chowder

Annd... I'm back. Well, wow. The bar exam is over. I am no longer a manic mess. I can sit at the computer without shaking so much that I spill coffee and water all over the place. I can walk around the neighborhood without reciting statements of law. I am falling asleep and staying asleep. It's a nice feeling. Thankfully, I'm also slowly moving away from the horrible, unsettling feeling that I will need to retake the exam. I am no longer telling Ron about the answer I should have picked. I am no longer tormenting myself by looking up my inaccurate statements or incorrect answers. I'll deal with the results when they come. And if there is a next time, I know what I need to do differently.

This past Thursday, I turned 29 years old. I spent most of the day walking around, watching the waves crash, and basking in the sunshine. And I ate a really gigantic piece of cake. This past weekend, Ron and I took a trip up to Vancouver, British Columbia. We spent the time enjoying eachother's company, having lengthy discussions about our future, and realizing that it was our last weekend hurrah before our little girl arrives! Yes, that's right. We're getting a little girl! Surprise! It's time for the Reed's to expand.... our four-legged family. This has been a long time coming, a discussion that has occurred for over two years, and an ongoing decision process since early November with a lot of pro/con debates. In January, the decision became final and I am happy to announce that our little family will again be four. This weekend, we will open our home and heart to a puppy. I am very excited. Ron is very excited. And Cali is very excited. I'll keep the name private until I can show you her beautiful little face on Monday's post.

I wanted to post the best cookie recipe ever but I can't find the pictures. Argh. So, I'm posting this amazing chowder that Ron and I had a few weeks back. Since moving to Seattle, I haven't eaten as much seafood as I thought I would. I often walk past the fish guys at the farmers market, near the fish counter in the grocery store, and view seafood items on the menu. Yet, I rarely get seafood. This is bizarre because I love seafood and I'm in a prime location for it! I've decided this should change. So I started with something easy. Ron and I loved this soup. It was from the "Light Issue" of the January/February Food Network magazine but you would have no idea that this soup was a light version. If you have any seafood fans in your house, definitely check out this recipe. It doesn't stink up your kitchen, it takes an hour to make, and it's absolutely delicious!
New England Clam Chowder
from Food Network magazine
Yield: 6 servings
Ingredients

• 1 Tbsp plus 1 tsp olive oil
• 4 slices Canadian bacon, diced (2 ounces)
• 1 large onion, chopped (about 2 cups)
• 6 stalks celery, diced (about 2 cups)
• salt and pepper
• 1 Tbsp finely chopped garlic
• 2 tsp chopped fresh thyme
• 2 1-pound containers frozen clams packed in their own juice, thawed, juice reserved (I used fresh with extra clam juice, you can also use cans)
• 1 1/4 pounds russet potatoes, cut into 1/2 inch dice
• 1 bay leaf
• 2 cups low-fat (1%) milk
• 2 Tbsp heavy cream or half-and-half
• 3 Tbsp all-purpose flour
• hot sauce, for serving, optional

Instructions

1. Heat 1 tsp of oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook; stirring frequently, until crisp, 3-4 minutes. Transfer bacon to plate.
2. Add the remaining 1 Tbsp oil, onion, celery, 3/4 tsp salt and 1/2 tsp pepper to the pot. Cook over medium heat, stirring occasionally, until vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.
3. Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.
4. Right before serving, stir in the bacon. Serve with hot sauce, if desired.

Crockpot Chickpea, Lentil & Butternut Stew

Okay, folks. It's time to take another extended break from the blog. Thank goodness I don't do this blogging thing for a living. I'd be fired by now! But at least I am giving notice for once, as opposed to just falling off the face of the earth. Because I am without the capacity to cook (or bake without restraint, said the blogger as she stuffed yet another giant peanut butter chocolate chip cookie, fresh from the oven, into her mouth. Note to self: blog these babies!!) at the moment. And because I can't seem to discuss anything but the bar exam and laws that could potentially be tested, I'm signing off for a few weeks. But I must say that I'm looking forward to my return. When I come back, I'll be post-bar exam Ashley, one year older, and with a super exciting announcement!! Oh the suspense, I know.... :)

For now, here is a wonderful stew that I made in the crockpot last week while Ron was in Minnesota. It's not the most glamorous meal to leave you with but it was really quite good. It lasted me the entire week Ron was gone. It was filling and I felt satisfied while eating it because it is packed with veggies and chickpeas and lentils and good stuff like that. As per usual, I added raisins and nuts because I just feel it's necessary to have the sweetness and crunch to combat the textures of the stew. It was delicious. I even substituted some diced sweet potato for the butternut squash. I highly recommend checking it out because it's so simple and lasts for days. Enjoy! And see you soon!
Crockpot Chickpea, Lentil and Butternut Stew
from Eat, Live, Run
Yield: 4-6 servings
Ingredients

• 1 yellow onion, chopped
• 1 Tbsp olive or canola oil
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2-3 tsp garam masala
• 1 butternut squash (about 3 lbs - average sized, peeled and chopped)
• 1 x 28-ounce can diced tomatoes in tomato juice
• 1 quart vegetable broth
• 1 cup red lentils
• 2 15-ounce cans chickpeas, drained and rinsed
• 1-2 tsp sea salt (to taste)
• fresh minced cilantro, optional, for serving

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Remove from heat.
2. Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in crockpot. Turn the heat on LOW and cook for 8-10 hours.
3. Season with sea salt to taste and serve with minced cilantro on top, if desired. And mix in raisins and chopped almonds if you are like me. :) 

Cinnamon Streusel Pumpkin Pie

I made a pie the other day. A pumpkin pie. A cinnamon streusel pumpkin pie. Just out of the blue, for no reason other than the fact that I wanted a damn pumpkin pie. Well, I guess last Monday was National Pie Day so I was kind of inspired to bake a pie because of that. And I've also been craving a pumpkin pie since I didn't make one for the holidays this year. And ever since Ron had a bite last time and "realized what he'd been missing out on" (his words) I've wanted pumpkin pie. So, I guess there were reasons.

I'd mentioned in the previous post about our recent vacation-mode eating. I'm pretty sure I can pinpoint the culprit. I'm currently studying for the bar exam. In other words, I'm a total stressball. The bar exam is the test, after you receive your J.D., to become a licensed attorney. It is two days long, full of essays and tough-as-hell multiple choice questions, and tests your knowledge in various areas of the law. For the Minnesota exam, the test-takers are responsible for thirteen areas of law. I've been "studying" for about 3 weeks now. There are less than 4 weeks remaining until exam day. And, well, I had my first freak-out session the other night. It wasn't a big freak-out. I expect that they will continue to grow in duration and size. But it did involve chucking a large book across the room and swearing loudly. Ron looked at me and said "Well, I'm surprised it's lasted this long." I suppose I had been relatively calm leading up to that point. But I started on the multiple choice questions, feeling confident, and subsequently missed 50% of them. Hence, the flying book.

Now, I've heard from multiple people that this is normal. But I still sent a sanity check email to my friend Colette. She and I have similar study behaviors and habits and I knew she'd calm me down. She did. Thank you, Cole! And thank you for reassuring me that getting even 50% of these questions correct is okay. I realized that a lot of my annoyance was because I wasn't studying for myself, but for the BarBri schedule. And this simply does not work for me. I have never been a person who studied in the "traditional" sense and excelled. So now is not the time to try and do somebody else's thing. I've learned what works for me and what doesn't. So, I decided to switch gears on my study schedule and move forward with what I know works for my learning style. What does not work? Listening to offensive and annoying lecturers. What does work? Condensing the material in my own words so I can recite the entire area of tort law from memory as I walk around the neighborhood, attracting interesting looks as I audibly say things like "If a giant vat of flour falls on your head, use res ipsa loquitur because the thing speaks for itself!!" Weird. I know. But it works.

So, to combat some stress, I turned to baking. But I opted for a "light" recipe and an easy recipe that used pre-made crust (to avoid having dough meltdown). This pumpkin pie was so easy to throw together and seriously, it was the best pumpkin pie I've ever had. It was just so good. It was an interesting take on your usual pumpkin pie with the streusel on top. I enjoyed the extra crunch. We thoroughly enjoyed it. And I'll use it as my pumpkin pie recipe of choice from here on out.

Cinnamon Streusel Pumpkin Pie
from Cooking Light
Yield: 12 servings
Ingredients

• 3/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 1 (15-ounce) can unsweetened pumpkin
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1/3 cup packed dark brown sugar
• 1/4 cup regular oats
• 1/4 cup chopped pecans
• 3/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 2 Tbsp chilled unsalted butter, cut into small pieces
• 2-3 tsp water

Instructions

1. Preheat oven to 375 degrees F.
2. To prepare filling, combine first 8 ingredients (cinnamon through condensed milk) in a large bowl; stir with a whisk.
3. To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
4. To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 tsp ginger) in a bowl. Cut in butter with a fork until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.
5. Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375 degrees for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.

Winter Salad with Maple Vinaigrette

People occasionally ask me how I stay in shape if I eat so many baked goods. Well... for starters, this recently taken image of equipment in my garage is generally how I study.

When it's time for general reading or reviewing materials, I hope on the treadmill or get on my bike trainer. I had a friend invite me to stay with her in Minnesota for the month of February to help study for the bar exam. It was difficult to explain that the reason I couldn't come stay with her is because I study while moving. Honestly, I really like eating. But I dislike when my pants are tight. And studying involves a lot of sitting. This in turn makes me crazy. So, I try to find ways to move, a lot. It might be extreme but this is how I've always been. I have problems sitting still. I always have. Ask my parents. They'll tell you that they used to strap me in my chair at the dinner table because I'd take one bite, get up and go run around, come back for another bite, get up and run around.

Then again, it's not like I'm eating baked goods constantly. I do indulge daily on a tiny treat (like a piece of candy) and I firmly believe that everyone should eat what they want, in moderation, but I'm not one of those people who bakes every single day. Trust me, I wish I was. But for the sake of my cholesterol, I'm pretty strict on myself. I'm always conscious of my portions and I eat a ton of salads, like the one in this post, and fruits and vegetables. I do snack, a lot, but my snacks normally consist of carrot sticks and hummus. And I keep my intake of processed snacks very minimal. So, Ron and I keep ourselves in fairly decent shape. It's important to me and it's important that we are as active as possible. We didn't always have this mindset. You see, once upon a time, Ron and I lived in a house where the pantry was like your own personal fun trip to the grocery store every time you opened the door. I had no less than seven boxes of cereal (a delicious assortment of boxes like Lucky Charms, Golden Grahams, Trix) at the house at any given time. We also had various kinds of chips, pop-tarts, granola bars and other snack items constantly on hand. Then, I woke up and realized what we'd been doing to our bodies. Since then, we've lost a collective weight of 75 pounds.

We're strict but also relaxed. And we judge our conscious eating in various ways. For example, we have about six chip clips in the house: 3 large and 3 small. The smaller ones tend to care for things like wheat germ or flax meal. However, the 3 larger ones are for our snacks... the chips or candy or whatever. When all three big chips are used, I know it's time to reign in our snacking. The other day, I noticed all three were in use. Now, we've been back from Florida for nearly two weeks. But we haven't snapped out of vacation-mode eating. The Disney dining plan blessed us with a lot of food and we came back with a ravenous sweet tooth; so I baked up a pumpkin pie!  (It was so good, totally worth it, and it will be posted soon.) And we definitely didn't let it go to waste. So, after noticing our chip clips after cleaning out an empty pie pan, I quickly realized that it was time to nip our "vacation-eating" in the bud for the time being. Hence, this nice winter salad. It is very satisfying and has enough variety to please anyone's taste buds. The dressing was awesome - it's one of several home-made salad dressings I like to keep on hand - and was so flavorful. It is an easily adaptable meal. Choose any type of nut, mix up your cheese, or swap out the fruit. This salad alone provides a filling dish but can easily be accompanied with a main protein dish, if you'd prefer. The original recipe included bacon but I opted to leave it off of mine. However, I can imagine that the bacon would be a delicious accompaniment to this salad. Most importantly, the salad was relatively healthy and provided enough greenery to put me back on track to snap out of vacation eating mode.

Winter Salad with Maple Vinaigrette
from Greens and Chocolate
Yield: 2-3 large servings
Ingredients

• 6 cups chopped romaine lettuce
• 2 medium pears, chopped
• 1/2 cup dried cranberries
• 3/4 cup pecans, toasted and chopped
• 4 slices bacon, cooked crisp and crumbled, optional
• 6 oz. feta cheese, crumbled
• 1/4 cup maple syrup
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tsp dijon mustard
• 1/4 tsp kosher salt

Instructions

1. To make the salad: Toss together the romaine, pears, cranberries, pecans, feta, and bacon, if using.
2. To make the dressing: Combine maple syrup, olive oil, apple cider vinegar, dijon mustard, and salt; whisk to combine. 
3. Drizzle half of the dressing over the salad and toss to combine. Gradually add more dressing, according to your liking. Enjoy!

Spinach Stuffed Shells

These spinach stuffed shells are almost exactly like our favorite turkey-spinach lasagna, except for the fact that they are baked shells! These are so delicious and filling. We had leftovers for days. There is nothing more comforting than pasta and cheese, so this is the perfect dish next time you want a delicious meal. It is a "lightened-up" recipe so it uses some reduced-fat options, but feel free to adapt as you prefer.

Spinach Stuffed Shells
from Gina's Skinny Recipes
Ingredients

• 27 (9 oz) Jumbo Shells
• 1 cup onion, finely chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb lean ground turkey
• 32 oz crushed tomatoes
• 1 Tbsp chopped fresh basil
• salt and pepper
• 2 cups part skim ricotta cheese
• 8 oz reduced fat mozzarella cheese, shredded
• 1 egg
• 16 oz package frozen spinach, thawed and squeezed 
• 1/4 cup parmigiano reggiano

Instructions

1. Boil water and cook shells according to package directions, make sure to make them al dente.
2. Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
3. Preheat oven to 375 degrees.
4. In a large bowl, mix together the ricotta, egg, spinach, mozzarella, and parmesan.
5. Once shells are cooked and cool, fill each shell (with two heaping Tbsp) cheese mixture and place on a large baking dish covering the bottom of the dish with a little bit of sauce.
6. Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake for 5 more minutes.
7. Serve with additional sauce on top, aside a small salad. Enjoy!