Cream Of Wheat

When I was a kid, we didn't eat Cream Of Wheat around my house.  I had it a few times at friends' houses, and to be completely honest, I thought it was completely disgusting.

Then I went to college.  I was student teaching in a Pre-K program, and was asked to sit at one of the meal tables for breakfast with about six 4-5 year olds.  When you sit at the table with them, you eat with them, modeling appropriate table manners, conversation, and how to try new things.  That day, I had to eat "Hot Cereal" or Cream Of Wheat, and I knew already that I didn't like it, but my job was to model that we can taste something each time it's put in front of us, and after tasting, if we don't like it we don't have to eat it.  So, I had to try it.  Bummer.

To my surprise, it was the most delicious breakfast cereal I'd ever had.  So, while going about my clean-up duties, and returning the dishes to the kitchen to be washed after breakfast, I had the opportunity to ask the school's cook what she put in the Cream Of Wheat to make it so delicious.

While she wouldn't give me the actual recipe she used, she did say that she put vanilla and almond extract in the cereal to give it more flavor.  So, I went home and started experimenting.  After much trial and error, I've been making this recipe for about 5 years now.  I just had some for breakfast  this morning, and after some curiosity about what exactly wheat farina is, I found that my ingredients in cooking Cream Of Wheat may not be known to the entire world, so I wanted to share them with you.

*This recipe is for 1 serving

Start by following the recipe on the box, but instead of using water, use milk, and don't add the salt.  While the milk is heating, add about 1/2 teaspoon of almond extract and about 3/4 teaspoon of vanilla extract. (I just "eyeball" it) Also add about a palmful of brown sugar.  Whisk all this "stuff" together, then follow the directions on the side of the box to complete the recipe.

Not too difficult, right?  It's actually really easy and it'll make your breakfast taste a million times better.  Also, I add fresh, canned, or frozen (thawed) fruit to the cereal after serving it up into each individual bowl, and my girls love it.  I hope you love it too.

Make It Monday

I went to my favorite grocery store on Saturday night.  I didn't have a list, or really anything I knew for sure I needed to get.  All I knew was that I needed stuff to make dinners.  So, while at Trader Joe's, I came up with this idea, and it worked out well.  So here's the menu from our Sunday dinner.  I didn't have any complaints and you probably won't either.

4 Cheese Ravioli with Italian Sausage and Alfredo Sauce

Ingredients:

• 2 packages Fresh 4 Cheese Ravioli (I prefer the TJ's stuff, but if you like a different brand better, go with that)
• 5 links Chicken Sweet Italian Sausage
• 2 Cups Half and Half
• 2 Tbsp. Butter or Margarine
• 2 Tbsp. Flour
• 1 Cup Shaved Parmesan, Romano, Asiago Blend Cheese
• Fresh Cracked Pepper
• Green Salad
• Sourdough Boule

Start by boiling sausage in a medium saucepan for 10-12 minutes.  Drain.  Set aside on a cutting board to rest 1-2 minutes.  Then cut into bite sized pieces, and set aside on cutting board until needed.

Boil Ravioli according to package directions, drain, set aside in serving dish.

Melt butter on low heat in a medium saucepan.  Whisk in flour. 

Increase heat to medium, then  add half & half all at once, stirring continuously. Add pepper to taste. 

Whisk sauce until it is slightly runnier than gravy.  Then add cheese.  Whisk until melted.

Remove from heat.  Stir in Sausage, then pour sauce mixture over Ravioli.

Serve with green salad, and fresh bread (I bought sourdough and warmed it in the oven while I was cooking).

We also had Trader Joe's Peach Halves in White Grape Juice.  Oh, amazing!  You've gotta try 'em!

Preparation Time: about 30 minutes total

Servings: 8 + large servings.  (If you need to you can cut this recipe in half.  I just cook for a big family so I have to make a lot of food.)

Happy Creating!

Easy Lunch Time

I've been having trouble getting my kids to eat their meals as of late.  The 3 year old basically says she doesn't like anything, while the 18 month old "doesn't like" vegetables of any kind.  Today at lunch, I was daring and tried the following meal.  It's not a recipe and it's not unique, but it worked, it was easy, and I was amazed.  (hence, the reason for the post.)  Here's what I did:

Ingredients:

• Iceberg Lettuce, washed and cut into bite size pieces
• Grated cheese, I used a mexican blend, but use whatever's leftover
• Baby carrots
• Ranch dressing, I prefer to make mine from the Hidden Valley packet
• Cherry or Grape Tomatoes

Start by placing a child size portion of lettuce in a cereal bowl.  Grate a baby carrot over the top with a cheese grater.  Then toss on some cheese.  If you've got some leftover bacon or hardboiled egg you could chop it up and add it too, but I didn't have any today.  Drizzle the ranch dressing over the top, then toss with a fork.  Place the tomatoes on last, and leave them whole.  Kids love the finger food aspect too.

My kids, who normally pick lettuce off sandwiches and refuse to eat carrots, devoured this salad in less than 10 minutes.  Then they asked for more.  I didn't even get the usual complaint about how they don't like whatever it is, and no food was thrown on the floor today.  Amazing!