Barefoot Books- LadyD: Recipe

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Back To School: I'm a Little Teapot

Are you getting ready to start a brand new school year? Yes, here in SoCal the children are attending class and learning about themselves and others. A fairly easy song to use and a familiar one at that, is a tune called "I'm a Little Teapot." Here are a few lyrics with chords to use in your classtoom.

First Day Of School

C F C

Good morning, Katie, how are you?

G7 C G7 C

This is the very first day of school.

I'm so glad to meet you,

F C

Others will be too,

Just come in the classroom,

C G7 C

There's lots of things to do.

I Want to Say Hello

C F C

I am your new teacher, Mrs. Coyne,

G7 C G7 C

I want to say hello to you.

C F C

We will learn our letters and numbers too,

G7 C

We'll have fun and learn lots too.

(Substitute your name for the name Mrs. Coyne)

I'm Ready

C F C

I'm a little helper, look at me,

G7 C G7 C

I'm as busy as I can be.

F C

I put away the toys as you can see,

F G7 C

I'm ready for the circle, look at me.

Wiggles

Wiggles in my pockets

F C

Get them out,

G7 C

Wiggles in my socks

G7 C

I wiggle them out

F C

Wiggles and waggles and woggles and shouts,

F G7 C

I'll waggle and woggle those wiggles right out!

Lots to See

Show and tell is great,

F C

There's lots to see.

G7 C

It's fun for you,

G7 C

And it's fun for me.

F C

Showing things to others is a joy,

G7 C

For every little girl and boy.

I'm a Little Excited

C F C

I'm a little excited, ready to start,

G7 C G7 C

Here is my toy, I'm in my spot.

F C

When I get a turn I'll tell all about,

G7 C

How special my toy is inside and out.

I'm a Ready Listener

C F C

I'm a ready listener, read me a book,

G7 C G7 C

Hands in my lap, at the teacher I look.

F C

When I get all ready the teacher will say,

F G7 C

"This is the story that I have for you today."

Snack Time

C F C

It is time for us to have our snack,

G7 C G7 C

Please sit down and hands in your lap.

F C

Wait 'til everyone is served their food,

F G7 C

Then eat your snack; yum, yum, it's good.

Seven Little Numbers

C F C

Seven little numbers on my phone,

G7 C G7 C

I learn them together to call my home.

F C

Seven little numbers what are they?

F G7 C

My telephone number I learned today.

(Have each child say his or her phone number at the end of the song.)

The Little Clock

C F C

I'm a little clock up on the wall,

G7 C

Here is my big hand,

G7 C

Here is my small.

If you listen carefully,

F C

You will hear,

F G7 C

Tick tock, tick tock, in your ear.

Sweet Koulourakia : Barefoot Books LadyD

Greeks are famous for their hospitality and wanting to share some cookies to go with a cup of coffee or tea. Have you tried Sweet Koulourakia? There easy to make and your guests will love them, too.

Ingredients

1 cup butter
1 cup sugar
3 eggs (save 1 egg white for topping)
1/4 cup milk
1 teaspoon vanilla
3 teaspoons baking powder
5 cups flour

Preparation

Cream the butter (at room temperature) and sugar with an electric mixer until light and fluffy.
Add the eggs, milk and vanilla beating all the whiie.

Sift flour, baking powder and salt into mixture and combine. Knead until well blended.

Shape each cookie. Place on oiled baking sheet, 2" apart, and glaze tops with beaten egg white. Sprinkle with sesame seeds. Bake in a preheated oven at 350 degrees for 25 minutes.

To shape:

Break off a small piece of dough. Roll between palms of hands or on cutting board to make a rope 4" long. Braid or coil it, or twist it to make a hairpin wreath, a figure "8" or a letter "S."

Enjoy!

“You can’t get a cup of tea big enough or a book long enough to suit me.” -- C. S. Lewis
© copyright 2008-2015 – All rights reserved
Barefoot Books-LadyD

Nick the Greek's Baklava

Beautiful blue shutters adorn the lovely white-washed walls and they're also displayed on the hotel window from the island of Crete. For more beautiful blues, visit Blue Monday

Homemade Baklava

It was my turn to bring some sweets for our ladies Wed. morning Bible study.

A very popular Phyllo Pastry served for dessert is known as Baklava, pronounced bahk-lah-VAH. Commonly called the aristocrat of pastry desserts, it is of Byzantine origin, made in all countries of the Near East, and each one claims it for its own. In fact I would even say that each Greek Family has their variation of the recipe.

Although Baklava is a dessert, Greeks refer to it as “sweets” and generally would not eat Baklava after a meal as perhaps other western countries would. I remember many times seeing my mother serve Greek coffee and Baklava during the day especially when a visitor arrived.

Now the history of Baklava is not well documented but it can be traced back to the 12th century. This sweet dessert was popular in Syria and Lebanon and then adopted by the Turks. My thinking is that the nuts and honey mixture was combined with ground sesame seeds to make a type of halva because phyllo dough was not available back then.

Phyllo dough was introduced in the kitchens of the palace and the Greeks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the word phyllo, coined by the Greeks, means "leaf" in the Greek language.

In Bosnia-Herzegovina baklava is generally rich in nuts and filling and is only eaten on special occasions, mostly during in the holy months of Ramadan and Eid.

In Iran, a drier version of Baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water.

In Afghanistan and Cyprus, baklava is prepared into triangle-shaped pieces and is lightly covered in crushed pistachio nuts.

Perhaps you are one of many that recognizes this fabulous pastry by its layers of nuts and many sheets of filo, of which you will need twenty to forty of them to make this fabulous pastry. This unique dessert is usually bathed in syrup, flavored with rose and brandy.

It’s no surprise to see Greeks using nuts in their dessert since almonds, walnuts, pistachios and hazelnuts grow in abundance there.

Baklava Nutrition

Baklava has many health benefits as a pastry, it's not just full of empty calories like so many other desserts. Nuts are filled with nutrition, and they're naturally cholesterol free. Although nuts are high in fat, the fat is mostly unsaturated fat which has a beneficial effect on health. Honey consumption raises antioxidant levels.

* Various studies have shown that both walnuts and almonds have a beneficial effect on blood cholesterol levels.

* Walnuts in particular (followed by pecans and hazelnuts/filberts), are high in Omega-3 fatty acids that are good for you. This fat has been shown to reduce the risk of heart disease.

* Nuts are an excellent source of dietary fiber, magnesium, copper, folic acid, and vitamin E.

* Phyllo pastry has no trans fat, saturated fat or cholesterol and is low in calories.

* Baklava has a remarkable shelf-life and can last for many months depending on how you store the pastries.

Baklava is a spectacular dessert with simple ingredients. Honeyed walnuts, however, make it absolutely delicious. Baklava is quite easy to make and suitable for a large gathering. My father would add that you need a master to handle the ready-made paper-thin Greek phyllo pastry. I’ll be sure and let you in on my father’s tips. He has some good ones!

Ingredients:

1 pound of phyllo pastry

Filling:

3 cups chopped walnuts (or more). You can use pecans, almonds, pistachios or any combination but I prefer walnuts.

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 pound melted sweet butter or salted butter

Whole Cloves

Syrup Topping

3 cups sugar

2 cups water

1/8 tsp. cream of tartar

juice of 1 lemon

1/4 cup honey or 2 teaspoons rose or brandy flavoring. I just use honey.

Some add 1 large cinnamon stick. I don’t because I prefer to put whole cloves in between the cut diamond squares that will be removed later.

Defrost frozen filo to room temperature.

Tip #1 from Nick the Greek:

Keep it covered with a damp-cloth as it dries out quickly.

Mix all the filling ingredients in a bowl and set aside. Melt butter and keep it in the pan to reheat if it cools and doesn’t flow easily while you are working with the filo. Use pastry brush to oil generously the bottom and sides of a large rectangular baking pan (approximately 13 in x 9 in).

Place 5-6 sheets of filo in the pan and sprinkle lightly with warm butter. Place another sheet of filo on top of the first sheet, and brush each layer lightly with melted butter. Fold in excess length of each sheet at alternative ends. Some use a scissors and cut away the excess filo dough but I don’t because it isn’t an exact science and you can’t do anything wrong at this point.

Tip #2 from Nick the Greek

Instead of a pastry brush, my father uses a squirt bottle to spray the layers with.

Continue until you have spread 6 or more sheets. Spread half of the filing, including the corners. Cover with 6 or more sheets of filo remaining sheets, oiling between each one. Roll edges and tuck with remaining butter. Before baking, cut through the top layers only, into the traditional diamond shapes. Use a small sharp knife with a ruler to guide you if you want. We do this in order to facilitate serving once it has been cooked.

To Make Diamond-Shaped Pieces:

Make vertical cuts, 1 inch apart. Turn pan horizontally and make cuts at an angle, 1 inch apart. Stick a whole clove in the center of each diamond. Besides adding flavor, it keeps the layers together. Bake in a preheated oven at 350 degrees for 1 hour. Check it during the last 20 minutes to see if it is browning evenly.

Begin boiling the syrup except for the honey for 10 minutes before taking the baklava immediately out of the oven. Add honey and simmer for another 5 minutes until slightly thickened. You never really want to boil honey because it changes the flavor immensely.

Pour hot syrup over hot baklava immediately after removing it from the oven. Use ladle or large spoon to distribute syrup evenly over all of it. Set aside to cool, at room temperature, not in the refrigerator. Keep in pan overnight or at least 4 hours before cutting and serving. Enjoy!

Baklava on Fire

Cross Process CP4

Baklava Overlay

Orton-Difference

Sweet pastry photo edits for Mandarin Orange Monday

Blessings,

“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis

No Foolin', I Found One

Looking for eggs in the backyard is so much fun, especially when you're 2! Photo for Blue Monday

Such joy when you finally find one, like the pink egg you colored with your mom earlier in the day!

Sharing this wonderful Easter day together. Our granddaughter is showing her mom all the pretty eggs she found. Photo for Mandarin Orange Monday

I was researching online for all of the deviled egg recipes and came across Shrimp, Italian, Cajun and Mother-In-Law deviled egg recipes, oh my!

What did you cook for your family celebration? Perhaps you went out for dinner over at friends or family members. We had lamb and here's my recipe. I was delighted to have Belle About town contact me to feature my recipe on their blog. If interested, you can click on her button in my side bar and it will take you to her blog.

Hope your Easter celebration was special and Happy April 1st! Moving on and looking forward to our local Avocado Festival in April. Then there's Earth Day celebrations and especially Jazz Appreciation Month!

I'm off to the Wild Animal Park to see the butterfly exhibit. Have a great week ahead!

“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis

Roasted Tomato Soup

Perhaps the weather is changing a bit where you live and a nice bowl of homemade soup sounds good to you. I have always enjoyed making a variety of soups with our fresh, garden vegetables and then putting some in the freezer for a rainy day this coming winter. Tomato soup is on the menu! Baked in my blue pan, served in a blue bowl, atop a blue place mat for Blue Monday and Mellow Yellow Monday

I start out with a pan of chopped tomatoes, all different kinds, like Beefsteak and Big Boy. I then add some herbs and spices, plus a few lemon slices. Pour on the olive oil, of course.

With the basil, oregano and lemon added, you'll find a full aroma filling your kitchen entirely. I leave the skins on which makes it easy and goes quickly with the preparation.

We're ready for the next step. Simmering onions and garlic in white wine with your roasted tomatoes is a must. Savor those yummy smells!

Keep the blender close by because you'll definitely want to puree the sauteed tomatoes.

Last step is to put it all in a stock pot and simmer away! I must make an honest confession here. Having cooked for a large family all my life, I continue to do so even when there's just the two of us, hubby and I. Then again, I'm always prepared for having lots of food when my grandchildren stop by and that makes me happy.

Roasted Tomato Soup with Cilantro

2 pounds Tomatoes, quartered
1/2 cup Olive Oil
1 Tbl. chopped fresh Thyme
2 tsp. grated Lemon Peel
Sea Salt
1 Leek, chopped
2 cloves Garlic, chopped
1 Tbl. Coriander Seeds, toasted and crushed
2/3 cup White Wine
4 oz. White Bread, crusts removed and crumbled
3 1/4 c. Vegetable Stock
1 Tbl. Lemon Juice

Preheat the oven to 450 degrees. Place the tomatoes in one layer on a large baking sheet. Drizzle 4 tablespoons olive oil over and sprinkle the thyme, lemon peel and some sea salt over. Roast for 30 minutes until the tomatoes are charred and very mushy.

Heat 2 tablespoons oil in a saucepan and fry the leek, garlic, and coriander seeds for 5 minutes. Add the wine and boil for 3 minutes. Add the bread, tomatoes and stock. Bring to a boil, then cover and simmer for 20 minutes. Puree, then return to a clean pan to reheat. Blend the remaining oil, fresh cilantro and lemon juice together and drizzle over the soup. Serves 4.

Children’s Books About Food

Here are a few picture books that gently encourage kids to try foods that are good for you. These great food-themed books entertain and teach kids about fruits and veggies. Do you have a favorite food-themed book?

Eating the Alphabet by Lois Ehlert.
This beautifully illustrated alphabet book introduces kids to new fruits and vegetables. Ages 2+

Growing Vegetable Soup by Lois Ehlert.
Describes growing vegetables and using the vegetables to make vegetable soup. Growing Vegetable Soup includes a delicious vegetable soup recipe that can be made with veggies from your local farmers’ market if you do not have time to grow all of the vegetables yourself. Ages 2+

And one more,

I Will Never Not Ever Eat a Tomato (Charlie and Lola)

Warmly,

“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis

InLinkz.com

Sausage and Sun Bathing

Photos for Blue Monday, Mellow Yellow Monday and Mandarin Orange Monday

In Thailand, a hotel provides wonderful lounging, elegant sun bathing facilities right on the beach. My daughter sent many great photos of her trip to Thailand. I have been taking my time, going through them because I'd like to share some of them with you. The last photo looks like orange seaweed. Then again, perhaps the orange items are a bug of some type. I'd like to think they're an orange blossom from a tree twig somewhere in Thailand. If you know what they are, let me know.

Before we reached temperatures of 106 the other day, I decided to turn on the oven at 350 and roast some mild Italian sweet sausage and vegetables in olive oil. The golden Yukon potatoes are what hubby loves and I like bell peppers, onion and Butternut squash. It's quite easy to prepare and anything you have around the house will work. I've added fresh basil and parsley, oregano, too.

Do you have a favorite combo you like to bake?

These recipe cards for olden children (around ages 8 and up) I'm going to save for my granddaughter who enjoys playing with her little kitchen. I remember the day of playing "cafe" and "restaurant" with my friends long time ago. Having a tea party with my grandkids is especially fun!

Kids' Kitchen (Cooking Card Deck)

A Merry Monday to you!

“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis

Blue Monday: Del Mar Fair

Photos for Blue Monday and Mellow Yellow Monday

I went to the Del Mar Fair before the 4th of July. Not too crowded in the early a.m. hours. Of course, I spent lots of time with the arts and photography exhibits. I couldn't resist photo shots with animals. There was lots to see and hear. The sights and smells were exhilarating at the Fair. So much blue and yellow everywhere.

Do you have a favorite food that you just love to eat at the Fair?

Mine would be Gyros and Souvlaki.

Souvlaki is not difficult to make. This recipe calls for chunks of lamb. Beef or pork can also be used.

Shopping List:

lamb
oliveoil
lemon

Instructions:

1. Combine the olive oil, lemon juice, and salt and pepper.
2. Marinate the meat in the olive-oil mixture for one hour in the refrigerator.
3. Thread the meat onto wood or metal skewers.
4. Grill the meat over an outdoor or indoor grill or in a broiler until it is brown inside and out. If using an indoor grill, use wood skewers that have been soaked in water.
5. Put the meat on plates and serve with tzatziki.

Serves 4

Barefoot Books Singalong

Driving My Tractor PB w CDEX (A Barefoot Singalong)

This is such a cool book. It's very popular where I live with all the ranchers, farmers and growers; a paperback book with cd for $9.99

Chug along with a farmer and his tractor on this multi-season animal adventure! A busy farmer picks up fifteen animals along his route, but when his trailer hits a stone, chaos ensues. This colorful book combines simple counting instruction with humor, repetition and rhythm to encourage learning fun.