Friday, September 7, 2012

Homemade Pediasure

Meet Bug.

Bug, is small for her age.
Bug is an extremely intelligent 4-1/2 yr old, who still fits in 18 month shorts and skirts.
For the last year and a half Bug has been drinking pediasure twice a day to help her gain weight.
As of June she was up to 32 lbs and was 44 inches tall, giving her a BMI of 11.71
This puts her at a BMA (average BMI for kids her age) of 0.69, yes she is BELOW the 1%
This is actually an improvement from where we started, scary but true.

Up until March she had a prescription from her Developmental Pediatrician for the pediasure.
Because of her (significant) improvement her Dev. Pedi closed her case and her script.
She lost weight (2lbs in 3 months), her normal Pedi became worried.
Instead of giving us another script gave me the recipe to make pediasure at home.

Bug still likes drinking it, so its a "win" in my book.

Homemade Pediasure

Mix together:
32 ounces of whole milk
1/4 tsp Bronson's powder (order at pharmacy or if they have "ostomy" supplies it may be there already)

Then to each 8 ounces add:
7.5cc of cooking oil (olive oil might not taste good)
7.5cc (1.5tsp) of a sweetener like molasses or honey
may add any flavoring desired and may put into blender with ice cream to make a shake

(Note: I had NO CLUE what my daughter's pedi meant by "bronson's powder," because Bronson makes a LOT of vitamins in powder form, so I chose the "all insurance vitamin powder" because it had EVERYTHING in it)


Smokey Grilled Cheese and Chorizo Sandwich


First off sorry that I was gone for so long, I was taking an accelerated Spanish class.  For some reason I thought that it would be a good idea to knock out a full years worth of College Spanish (30 weeks/12 credits) in only 10 weeks.  I honestly don't know what I was thinking taking the class.  I can however say that I have learned a LOT in the time that I've been gone.  99% of it is Spanish, and half of it still looks like Greek to me, but I've learned a lot!

One of the fun things I did this summer was try out a new restaurant here in town.  I had seen the restaurant many times in the past but never thought to check it out until my Profesor suggested that the class meet there for tapas after one of the many tests we've taken.  Anyways, my husband ordered a grilled cheese sandwich that had a white cheese I'd never heard of, a smokey pork chorizo and then lightly dusted with smoked paprika.  My husband was in grilled cheese heaven.

A few days later my husband asked me to go buy what he needed to make himself another one of those sandwiches.  Sadly since I have no clue what the cheese was that they used at the restaurant, he settled for Havarti cheese, which is not Spanish at all, but is still a nice mild flavored creamy cheese that melts well, he then cooked up some Mexican chorizo and placed it between the cheese. I couldn't find Spanish chorizo in my store, maybe you'll have better luck. After cooking the sandwich he then dusted it with smoked paprika.  I of course was busy in Spanish class when he made it and took a picture of it, but from what I heard it was quite good, almost as good at the real thing.

Smokey Grilled Cheese and Chorizo Sandwich

Bread (quality bread, not plain bubble bread)
Havarti cheese
chorizo
smoked pepper
olive oil or butter for bread


Heat up a skillet on the stove, temperatures vary per stove, I usually use medium heat.
Butter/oil bread, place one slice of cheese on each slice of bread.
Cook chorizo in heated skillet until cooked through.
Put cooked chorizo onto one side of grilled cheese sandwich and close sandwich.
Place onto heated skillet and cook until cheese is melted and bread is browned.
Cut in half and dust with smoked paprika.
Enjoy with a Jarritos, Corona or Spanish Wine.

Reworking things

Please excuse the bit of mess and confusion around the site for the next week or so.  I will continue to try to get out new recipes, but I am also trying to update/modernize the site, along with linking into some of the other blogs that I dabble at.

Sorry for any confusion or frustration that this may cause, in the end I hope to have a site that is more user and blogger friendly.

Thank you for your patience,
~Marvel

 A little side thing that will be posted on my 365 soon


About a year or two ago my son found a heart shaped rock in a parking lot.  
Since that day I have carried it along with me everywhere I go in my purse. 
In August I saw this cartoon at my mom's house.  
It made my heart melt, I'm sure any mom could agree.  
♥ Love and Gravel, what else could a mom ask for? ♥

Sunday, September 2, 2012

The Perfect Omelet

 Update: 9/4/12 - We made a kids omelet "pizza" for them this morning. HUGE hit! (just don't flip over the omelet before serving)

No pic of the one he made me this morning because I ate my half before I realized he hadn't taken a pic of it yet...  I was a hungry girl!

My husband has always complained that he couldn't cook an omelet, which made it impossible for him to make us breakfast.  So he scoured the internet for tips on making the perfect omelet, of course without ever asking me. While I was at school one day he tested the recipe that he found and was glad to inform me when I got home that he had made the perfect omelet while I was away.

Today he made us an omelet to share, and sadly it didn't work out perfectly as it had before, as it stuck in one spot causing it to brown more than he was intending, most likely caused by the cooking spray missing one little tiny part of the pan, but it was quite delicious. (not to mention I've had browner eggs at restaurants)

He found the recipe on YouTube, on Jack Scalfani's (Jakatak69) in his "Cooking With Jack Show" Channel.  He apparently has a lot of other very useful tips for cooking as well, you should check him out sometime.

The Perfect Omelet

Ingredients

3 eggs
splash of milk
butter or non-stick cooking spray
"mix-ins" (onions, tomatoes, ham, bacon, bell peppers, etc)
salt, to taste
pepper, to taste
cheese, shredded

Directions

Preheat an oven safe pan (it MUST be able to withstand a 350*f oven) on the stove over medium heat.
While pan is heating up, scramble your eggs in a bowl and add a splash of milk to help bring the yolks incorporate fully with the whites. (I add a bit of salt and pepper at this stage, and then again at the end to taste.)
Once pan is heated cover with cooking spray or butter.
Turn oven onto broil.
Pour egg mixture into pan, when egg base starts to solidify pour your "mix-ins" on top of egg mixture, and some of the grated cheese.
Place your pan under the broiler for 1-2 minutes, just until cheese is melted. DO NOT CLOSE THE OVEN DOOR, as it will turn your omelet into charcoal.
Slide onto a plate, folding the omelet in half.  Salt and pepper to taste, top with any desired toppings such as salsa and more cheese.
Enjoy.



The original video, that I've "adapted" slightly