Zucchini Corn Pancakes

This summer our family joined a few friends and participated in a CSA  (Community Supported Agriculture - Google it, it's pretty neat!) through a local farm. It has been such an awesome experience so far,  I only wish we'd joined earlier in the season!

Basically, every week my hubby picks up a pre-packaged box of fruits and veggies grown on their farm. 

 This beautiful bunch of goodness and all its weekly friends have not only changed the way we eat, but how I meal plan and cook as well. And as an added bonus, it has slashed our grocery bill to pieces. I now buy our meat at Costco ($45 gets about 10-12 meals) and produce comes through the CSA- this week I spent $12 at the grocery store. I know that doesn't mean much if you don't know what we are having for the week so here's a snapshot: 

Sunday: Going away dinner (out) for my little bro who is leaving for college in the Big City

Monday: Chicken, Apple and Gouda sausage sandwiches with peppers and onions with zucchini corn pancakes 

Tuesday: Ratatouille Baked Ziti and a salad and a fresh peach crisp 

Wedneaday: Korean Beef Bowl with green beans and carrots over rice 

Thursday: leftover Ratatouille Ziti and a salad

Friday: Taco Rice and tortilla chips with guacamole 

Saturday: Pork loin with sweet potatoes and peaches and a salad and homemade peach froyo 

And there you have it :) Nothing overly exciting but each meal is satisfying, relatively healthy (or at least balanced), and kid friendly. On Mondays the farm puts out a tentative list of what will be in the box for the week. I pull it up and make meals based on what we will receive - sometimes I have to get rather creative because I may find something like that octopus in the front....

That's a kohlrabi and it's one of my new favorites!  So delicious roasted with radishes and mushrooms in olive oil and rosemary.  Oh so yum! 

So I've had to come up with ways to use an abundance of certain veggies like squash and corn... *enter pancakes!*

Zucchini and Corn Pancakes

Only slightly adapted from here

Yields: About 10 pancakes

4 large eggs, beaten
Slightly less than 1/4 cup olive oil
1.5 tsp salt
1/4 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen 

1 cup mozzarella cheese (or your favorite cheese)

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a skillet medium-high heat, adding a very small amount of oil. Scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).


Sweet and Sour Cucumber Salad

So I've had to come to grips with the fact that I will probably never have enough time to blog the way I used to- babies, real house life, and working full-time are here to stay for a while at least. But in my time home awaiting the arrival of #2, I figured why not post a bit even if they won't be perfect or as exciting as I'd like.

So here goes, sub-par cellphone photos and all ;)

A random dinner from last week: Chicken Satay, cilantro lime rice, and a sweet and sour cucumber, carrot and chickpea salad. I could eat that salad until I pop...which these days seems like a real possibility!

The chicken satay..can't take much credit...jar mix. Cilantro lime rice was just that - rice mixed with fresh cilantro and lime juice. But the salad....oh the salad. That was a Pintrest find I adapted to match what I had on hand. Only slightly. So, so good. Link to original below. 


3 TBSP fresh lemon juice
3 TBSP extra virgin olive oil
2 TBSP rice vinegar
¼ tsp salt [plus extra, to taste]
⅛ tsp dill [fresh or dried]
1/4 tsp garlic powder
2 cups chickpeas
¼-1/2 cup fresh chopped cilantro, plus extra to garnish
1.5 large cucumbers
1 cup chopped red bell pepper
2-3 carrots
2 TBSP honey
2 TBSP apple cider vinegar
1 TBSP sesame seeds

Combine lemon juice, olive oil, rice vinegar, garlic powder, dill, salt, and garlic. Wisk to emulsify.
In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro.

Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!

Next, using a spiralizer or tool of choice curl one cucumber and 2-3 carrots into raw spiral noodles- or you can chop them up or even use a veggie peeler for "noodles"

Whisk together 2 tablespoons of honey with 2 tablespoons of apple cider vinegar and pour over salad.
Top with extra chopped cilantro and a hearty sprinkle of sesame.

Click here for the Original Recipe


Tiramisu Cheesecake

It's been so long since I've posted I struggled to find a good transitional post to get back into the swing of blogging-hopefully. I know I've said it before, and if I'm being honest with myself, I will likely say it again. I guess it's no surprise that blogging has fallen drastically on my priority list as a new mom, with a full-time job (even if it's from home), a hubby working on his CFP certification, and a baby that (while adorable) will not sleep for beans.

That being said, I miss it terribly! I'm constantly taking pictures and even editing them just to have them sit in a file marked "to blog" for all eternity. But I'm going to try, really, really try this time. Everyone needs a little outlet and this is mine. I know it may seem silly, what do I really say on here? Not much. A recipe here. A craft there. Soon to be motherly anecdotes about our adventures, I'm sure. But it's a place to express myself in those ways, which makes me happy. 

We had a wonderful Easter celebration this past weekend!
(HA it took me a week to write this-even after my promise. Not a great sign) 
Ben loved welcoming new members to his duck family. 
(He kisses each one and touches their beak to make sure they're really ducks)
 He's seriously obsessed. It's cute.

We went on a family playground adventure. And he liked it a little more than it looks in the photos. Only a little more though. Not quite warm enough just yet! 

Then we visited with both sides of our families for a holiday meal. Pete was honored to kick off the Sunrise Service at our church, even though that meant a 4:30 "wake up" call after a rough night. I use the term "wake up" loosely as I believe you have to sleep in order to wake up. Thanks Bug. We still love you.

Other than that, we have just been loving watching our little mushy baby boy grow into a sweet, curious little toddler. 

He's a mellow kid with the heart of a tiny explorer. You can find him chilling in his ball pit. Riding around in his new wheels. Or maybe banging on some drums in music class. 'Cause that's how he rolls. 

Ok, enough with the mom gushing. I love that little man to pieces, but the main reason for my post is this little beauty. 

 Ohhhh, yeaaaahhhhhh! I went there. Creamy filling. Sweet graham cracker crust. 

 Chocolate dusting covering all imperfections luring you in for that first bite. 

Want to make it right now?? Of course you do. 

The only thing is- this one tastes better once it has been chilled for at least a day. Quite honestly, it was the best several days later. Like 3. 


I recommend making it a few days before you need it. Trust me. 

Tiramisu Cheesecake 

(Original Source only slightly adapted)

For the crust:

1 ½ cups ground graham crackers
3 tablespoons granulated sugar
6 tablespoons butter, melted

For the cheesecake:
2 ½ pounds cream cheese, at room temperature (I used half low fat and half regular to cut calories/fat a bit!)
1 cup granulated sugar
2 eggs, at room temperature
3 egg yolks, at room temperature
3 tablespoons cornstarch
4 tablespoons Kahlua
4 teaspoons espresso coffee powder (I used a mix of instant coffee/espresso powder-because I ran out!)

1 tablespoon unsweetened cocoa powder
1 teaspoon powdered sugar 
Sweetened whipped cream, for the garnish

Preheat oven to 375ºF and butter the bottom of a 9-inch spring form pan
Mix together the cookie crumbs, sugar and melted butter.  Press into the spring form pan, going up the side of the pan only 1/4 inch.  Bake 8 minutes.  Cool completely.
Decrease oven temperature to 325ºF
In a stand mixer with a paddle attachment, cream the cream cheese until it’s smooth.  Add the sugar and mix together.  Add the eggs and yolks one at a time; mix each in before adding the next. Add the cornstarch and mix together. In a small bowl combine the Kahlua and coffee powder and stir until the coffee powder has dissolved.  Add to the cream cheese mixture and mix together. 
Wrap two layers of aluminum foil around the sides of the spring form pan.  Pour the cheesecake filling into the pan on top of the cooled crust.  Bake in a water bath for 55-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)  Cool for 30 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. 
Right before serving, mix the cocoa powder and powdered sugar and sprinkle over the cheesecake and serve with whipped cream.  


Sassy Cilantro Salad

I don't know what's sassy about it...but it's catchy, isn't it? And OH. MY. GOSH is it tasty!

This is one of my favorite foods. Hands down. It's fresh, flavorful, and fast! I'm just full of alliteration today! (alliterations? hmmmm)  While most of the ingredients are not ones you commonly have on hand, they are easy to find and inexpensive. Still a win in my book.

Look at that. It's a thing of beauty, don't you think?

Wanna know how to make it? I know you do.

Sassy Cilantro Salad

1 bag cole slaw mix with carrots
1 red bell pepper, diced
1 cup green onions, sliced
1 cup cilantro, chopped
1 can sweet corn, drained
1/2 cup rice vinegar
1/4 cup sugar, Splenda, or equivalent amount of sweetener of your choice


1. Toss all vegetables together in a large bowl and set aside.
2. Mix vinegar and sweetener in a small bowl and pour over salad.
3. Toss to combine.
4. Serve immediately or chill. For best results, chill for at least 30 minutes before serving.

Better late than never.

I cannot believe it has taken me 2 months to introduce the new man in my life. Life has been crazy. We've been adjusting to a new (not) sleeping schedule, visiting with friends and family, vacations, weddings, friends' babies, Pete going back to work, and just simply ignoring all other responsibilities to stare at this face for hours a day.

I am overjoyed to welcome Benjamin into our little family. Life has never had more meaning. More excitement. More worth. He is everything I've ever dreamed and hoped for and I'm so wildly blessed to call him mine. Well, ours. And Pete's when he needs to be changed ;) hehe

Benny joined our family June 15, 2012 at 6:08pm. He weighed in at a whopping 8lbs 12oz...and yes, we had a natural birth. Seems to be the first question people ask. haha I've had many pats on the back and "you brave girl" looks. haha

While the delivery was fairly quick, all things considered, it was definitely not easy. There were moments I truly feared having to walk away without my son, but my doctor is AMAZING and he managed to keep us both safe and make us a family. My recovery was difficult, it took me 2 weeks to be able to walk around the house on my own without being in immense pain. It was frustrating to have this perfect little bundle and not be able to care for him the way I wanted to. But we have a wonderful support system and I didn't have to worry about a thing. I would just sit in my chair and stare in wonder at this perfect little life in my arms. I don't think I looked at him once in his first month of life without tears coming to my eyes. I just can't believe he's finally here. I'd do it all again in an instant. No question.

We are so in love. It's only been two months since that first car ride home, but feels like he's been here forever...in a good way. He just slipped into our lives and fit in perfectly. It has taken some time learning how to be social again. I can't honestly say I'm there yet. But we're working on it. 

I won't be adding too many updates to Wingledings about Ben, but if you'd like you can follow along on our baby blog...I will add the link soon, it's not quite ready. Soon though. Promise.

I'm happy to be back to blogging...though I'm sure I won't have nearly the same amount of time to devote to Wingledings. I just need to get better at writing/editing quickly. 

Slap that on the "to-do" list ;) 

Sweet, sleepy baby Ben. We are so happy to know you.