This is a cool short film or documentary my mom made about how she feels about my journey as a kid cook. she said she will make another one about my school kitchen project and also my perspective of how this has all happened. I hope you like it, I think it’s pretty cool!
I’m cooking at the home show this weekend so come see me if you are in Auburn. If you can’t make it to the home show, I will be in Roseville for 2 cooking demos each day, Saturday and Sunday – oh, and I have tickets! This basket is full of fun strawberry candies, a few kitchen towels and a family 4 pack of tickets! May 9 & 10 at the Placer County Fairgrounds. *Leave a comment on this post about what you love about strawberries and I’ll pick a winner (randomly) on Tuesday so I have enough time to get your prize and tickets to you. If you like BerryFest on Facebook and leave a comment that you like them, I will give you another entry! I’m sure you already like my page, right? Mason Made on Facebook, like me if you don’t already!
*If the winner is from out of town and cannot attend BerryFest in Roseville, the basket will be shipped without the tickets (may have to be slightly disassembled for shipping) and a local winner will be chosen for the tickets.
This is a little bonus post, you all know I had a blast being a part of America Cooks with Chefs back in December and January with my mom, right? Well, a few weeks back she got a BIG box in the mail and it was chock full of all kinds of fun pasta stuff. Check it out, a Calphalon pasta pot, lots of Barilla pasta including some of their special collections, a lovely pasta serving bowl, wooden utensils, a pasta tin, a cheese grater and a spoon rest. Oh, and lest I forget, a years supply of Barilla pasta! Yes, 52 free boxes of pasta! That’s alotta pasta.
Some of the things I learned through my time with America Cooks and Barilla is that pasta will not make you fat, excess calories will. Pasta is a good complex carb food. When you pair pasta with high fiber vegetables, lean protein and healthy fats, you get a healthy, filling meal.
Pasta is good for you and the planet. Plant-based foods including pasta have a lower environmental impact. Barilla pasta is non-GMO, I know this is important to many people.
As soon as my mom opened her box, she immediately decided we were having my favorite pasta recipe for dinner, my Funky spaghetti but she makes it a little differently than I do. We used the bucatini which is like a thicker spaghetti noodle and it has a hole in the middle, yes, it’s hollow!
The recipe is super simple, lots of color cherry tomatoes, olive oil (just a splash), fresh chopped garlic, basil, salt and pepper. In my version, I crush all of this together with my hands. My mom prefers to give it a few whirls in my food processor, she doesn’t like it puree’d, but a more fine, consistent chop. She adds the hot al dente pasta right from the water into the tomatoes and mixs it all up with a bit of the pasta water – it’s SO good! We eat it for dinner hot and then I dream about having lunch the next day and eating it cold.
Finally, our little family of three does not need all this wonderful food so we gave some of the coupons for free pasta to our local food bank and we put together a super cool Barilla Pasta basket for my fifth grade class at what else, my schools annual spaghetti feed fundraiser! The basket brought in almost $80! Thank you Barilla and America Cooks with Chefs!
This is a fun recipe my mom made for Easter lunch. She got the idea on Pinterest but had to figure a few things out while trying to make them. The fun part of this is making crescent rolls into carrot shapes that can then be filled with some kind of salad like egg salad or tuna salad. We made egg salad because, duh, it’s Easter!
These are the ingredients we used: a box of sugar ice cream cones, foil, non-stick spray, parsley, crescent rolls, hard boiled eggs, mayonnaise, mustard, pickle relish, salt and pepper, and orange food color.
Make your salad first, my mom said she doesn’t have a recipe for her egg salad, she just uses as many eggs as she thinks she needs and add the mayo, mustard, relish, salt and pepper to taste. She likes to add onions, but I don’t like onions in my egg salad so she didn’t add them.
Once your salad is chilling in the fridge, tear off two 12X12 inch pieces of foil. Cut each piece diagonally to make 8 triangles. Wrap 8 sugar cones in the foil and spray them lightly with non-stick spray. My mom didn’t do this and that is how she knows you need to do it!
When you have all your cones wrapped and sprayed, preheat the oven to 375 and line a baking sheet with parchment paper.
The next step is to open the crescent rolls and cut each one into 3 pieces. Be sure when you start to roll them on to the cones, you seal the bottom. My mom said you do not need to make sure the dough is touching and overlapping as when the crescents bake, they will fill in the gaps, just don’t leave the gaps too big.
My mom made them all touch and the carrots were fatter with less room to fill them up, they were still good though! Add a little bit of orange food color to water and using a pastry brush to color the cones orange. You don’t have to do this, but if you are already going to this much trouble for fun, make it all the way fun!
Bake for 10-12 minutes, but make sure you drop the rack in your oven to the next to the lowest place or the tips of the carrots will get a little darker than they rest. Yep, that’s something else my mom figured out.
Since my mom did not spray her foil covered cones, she and i had to work carefully to get the crescent carrots off the cones. We broke a few, cones and crescent carrots – but they still tasted great! Let them cool just a little and then fill them with your egg salad. Once you fill the carrot crescent, add a few sprigs of parsley being sure to leave some stem on so the sandwiches really look like carrots! If you let the crescents cool all the way, be sure to put them in a plastic bag so they don’t get hard, or if they do get hard, fill them a little while before you are ready to eat so they soften up with the egg salad in them. These were really fun to eat and tasted so good!
Thanks mom for making these for lunch, I can’t wait to make them myself.
Do you know what red walnuts are? Do you love walnuts? If you do, you’re in luck because I am going to be giving some away. Not just 1 package, not 2 packages, maybe 3, 4, or 5 packages! You need to share the recipe idea you would use red walnuts in, and the ideas that I think highlight being able to see how pretty they are will be the winners. If you win, I would like you to make the recipe and share it in writing and in a photo, okay? So, what would you use red walnuts for? Visit Mason Made on Facebook to leave your answer on the Red Walnuts post and be entered to win.
Learn more about Red Walnuts
I am taking the Fed Up Challenge – no added sugar for 10 days. I’m just finishing day 7 and it’s really not been too hard. My mom and I watched the movie, Fed Up and wow! I had no idea how much sugar was in so many foods. We went to shop for sugar free bread and of all the kinds on the bread isle, none of it was sugar free. We finally found some and it was in the bakery section, 1 gram of sugar for 2 slices of bread, that’s the best we could do. I even found out some mayonnaise has sugar added, the high fructose corn syrup. Crazy! My mom made some amazing sugar free Asian chicken lettuce wraps and they were so good, I just had to share them. You can see the recipe in the post before this one. Make them, you will love them! I’ll check back after I finish the 10 days and let you know what I think. If you haven’t seen the movie, check it out on Netflix, it’s really crazy.