I haven’t posted a recipe in a while, but I have just been a little busy. A lot has happened in my career, all good, but it keeps me busy and my now almost 4 year old twins are busy with ballet, gymnastics, basketball and tap dancing. Can you believe in the fall they will start preschool? This mommy is NOT ready to have them leave the nest. Where has (nearly) 4 years gone? More on that later…..
I am now slowly and carefully curating recipes to make our lives work come this fall when school begins. I ma pouring myself into finding ways to get the right food in their bodies, and have had some successes, and many fails. This was a win, and I wanted to share it with you – this was a meal we all enjoyed and was an easy “grab and go.” I imagine crazy mornings, and the idea that breakfast can be eaten in the car and be filled with nutrition to keep my monkeys focused and feeling good until lunchtime is comforting. Lunchtime…..that is a whole different project that I plan on taking on this summer…….
Missy Maki's Baked Oatmeal
I love this recipe for a quick on the go breakfast. I am working on developing food for the twins before they start school and my focus is slow burning and good tasting foods. This will taste dry if you do not use butter or oil, and you may need to tweak it based on what you add and remove. I have made this and served it with a little cream cheese frosting for dessert as well!
- 3 cups rolled oats
- 1 cup brown sugar (I have used stevia, not as rich but still good)
- 1/4 cup chia
- 1/4 cup uncooked quinoa
- 3 tablespoons ground flaxseeds
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3 eggs
- 1/2 cup melted butter
- 3 teaspoons vanilla extract
- 3/4 cup dark chocolate chips
- Preheat oven to 350 degrees F
- In a large bowl, mix together dry ingredients.
- Beat in milk, eggs, melted butter, and vanilla extract.
- Stir in dark chocolate if desired.
- Smooth into a 9x13 inch baking dish. (I use cooking spray)
- Bake in preheated oven for 40 minutes.
I adore the farmers market and I will tell you that as a new mommy – it is SO much more enjoyable with little ones toddling around enjoying the sights. The bright cheery flowers, the smells of grilled meats and even the wonders of cupcakes piled high with frosting! The truth of the matter is that they really just want to collect twigs and rocks, and chase after little doggies (sorry market friends).
This was a sunny Saturday at the Sunnyside market and we were able to find a few fun things: Pita chips, bell peppers, asparagus, green oinions, spinach and some little potatoes. I cooked them into a lovely lunch on Sunday:
Hooray for fun happy vibrant food – just in time for my twins starting on table foods – they are in for an amazing summer! Here is the recipe:
Summer Pasta with Poached Chicken
- 1 package Whole Grain Pasta (reserve 2 tbsp pasta water
- 1 poached chicken breast
- 1 yellow bell pepper
- 4 asparagus spears lightly cooked ( I just drop them in the pasta water for about 2 minutes!)
- 5 green /spring onions, sliced
- 2 large handfuls of spinach, cut (I like chiffonade)
- 1/4 cup chopped basil
- 4 tbsp olive oil
- Fresh cracked pepper
- Sea Salt
- Drain pasta and set aside.
- Chop chicken breast into 1 inch chunks.Dice Bell Pepper and chop the basil and spinach. Cut asparagus (minus stalky ends) into 1 inch pieces.
- Place pasta back into boiling pot and place on low heat - add reserved pasta water and olive oil. toss chicken in as it warms up. Then onion, bell pepper and asparagus. Then basil, and spinach. Remove from heat and sprinkle with salt and pepper to taste. Serve immediately or cool and serve as a cold pasta salad on hot days.
- note: this is great with olives as well
Wow! What a wild ride I have been on. Is it REALLY March? So much going on, I can hardly breathe. I think you all know how that feels. Has technology simply made us able to do more?
Some things coming up for me:
March 17th: I will be one of the Featured Female Media Guests for a “Meet the Media” lunch at Portland City Grill and FemFessionals, Here is the invite if you are interested – the menu looks delicious!
March 11th I will be a guest on “The Kevin Show” on Channel 11 at 10:30pm – Comcast I believe we will talk about infertility, life after twins, and overall madness and mayhem of “Being Missy Maki” haha!
March 30th I will kick off “Missy Maki’s SK Audio Bar” featuring Aria Gin – tune in to KPAM860 that day to learn more about the FABULOUS world of cocktails! (this is always a fun listen!) KPAM 860 10am – Noon!
May 9th I will be the Mistress of Ceremonies for “Cirque du Hope” a Gala for Parkinson’s Resources of Oregon – a silent and live auction at the lovely Sentinel (previously Governor) Hotel. Tickets are still for sale and the auction items are going to be FABULOUS! Join me!
I am also happy to let you know that the show “Simple Kitchen with Missy Maki” maintains it’s 2nd most downloaded podcast status. THANK YOU FOR YOUR SUPPORT!
Whew – other than that I have been being a mommy, trying to eat more kale, and maintain some sort of balance! Is it possible? Nope, not so far, but I am trying
I won’t even be coy. I have an amazing life, and it could have been pretty terrible if I had let it. Not by anyone else’s hand, but my own. I, somehow, through hard work and good choices, made a life I love. Even when the lemons are handed out (and they were in the recent past) I could just laugh – others misery is not mine. My life is one filled with joy! I mean…..
I landed here, smack dab in the storm of a perfect life. I find it hard to even be cross about being tired when I look at the perfection of my angels faces. I have a hard time being annoyed that I tripped over my spouses shoes AGAIN after I watch him lovingly give my daughter a bottle at 2am so I can sleep. Who has a life like this? Who is loved by such amazing people and surrounded with goodness the way I am? Do I pinch myself?
Are you in a life you love? Are you making the changes necessary to have what you want? Sometimes we have to forego things to get what we want. To save money we must cook meals at home and skip the fancy coffees. To get a better job we must be good at work and perhaps take night courses. The sky is the limit!
So, I will put this to you – will you find yourself “Landing in a life you love”? I have, and I will nurture and take care of every bit of it. From my fabulous career(s) to my lovely children, to the man that I adore and hope to be holding hands with in rocking chairs at 85, to my amazingly supportive mother and brother, to…well, there are too many things.
Berries! They come into season and as quickly as they arrive – they are gone! This is why you must freeze them – so that you can enjoy the fresh flavor of berries in the depths of winter. After the holiday joviality has been tucked away and the skies are gray….you need something to look forward to. Summer. Sun. FRESH BERRIES!
For starters – you should have picked your berries, washed them, then placed them on a cookie sheet to individually freeze them…then placed them into freezer bags. This extra step is so you can scoop them easily out for smoothies and muffins and cakes! Trust me – you will not regret it!
I was so pleased when I was unloading my freezer ( we bought a new fridge!) and came across my berries that were a gift after the babies arrived. I had taken the extra steps and froze them because I was so busy with the twins I was unable to bake with them at that time!
Simple Kitchen Berry Coffee Cake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup butter
- 1 beaten egg
- 1/2 cup buttermilk
- 1 cup of blackberries (or any berry)
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
- Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Fold in berries. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350° for 30 minutes.
- Combine topping ingredients; sprinkle over coffee cake batter just before baking.
Resolutions alert. Time to trim down and get the belly fat under control. The bottom line? Less carbs, and less booze, and more exercise!
With that in mind I am trying to cook up veggies, lean proteins and serve with steamed brown rice. This is how Jason and I ate back when we ran 4 miles a day. We used to be quite the fit team, but let me tell you this: A twin pregnancy followed by TWINS has gotten us behind. Behind on our health and we realize that right at the kids 6 month birthday was New Years – a PERFECT time to start to reclaim ourselves. Our health, our fitness and our marriage for heavens sake! We miss each other! This is so common, you get so wrapped up in the kids you forget the last time the two of you had a good laugh, held hands, or just focused on your relationship.
Well – here is a post that may not save your marriage, but it will help get rid of the spare tire around your waist! Enjoy!
Simple Kitchen Spicy Sweet Asparagus Chicken Stirfry
- 1 bunch asparagus
- 1 white onion
- 1 tbsp garlic
- 2 tbsp olive oil
- 2 chicken breasts poached
- sliced mushrooms (if you like....I happen to like)
- Salt and pepper
- 4 Tbs Kelly's Jelly Habanero or other Sweet Chile Sauce
- Jasmine or Brown Rice if you like for a side dish - (cook per directions)
- First take a medium sized sauce pan, fill with water or stock and boil water - slide chicken in and reduce to a low simmer, for a good 10-12 minutes until the chicken breast is cooked through. Check by slicing into the thickest part. Pull out and allow to rest before slicing into strips. I prefer poaching as is used no fat and I like the consistency of poached chicken. Don't over cook or it will feel rubbery. A low simmer, and stay near the pot.
- Start rice now is you want steamed rice.
- Next slice onion into 2-3 inch pieces. Cut Asparagus into 2 inch pieces - discard the corky end pieces (ewww). Slice mushrooms and mince garlic. Set aside.
- Warm up olive oil on medium high in a large wok and add onions and allow to cook while slowly turning over until limp and sweating.
- Add asparagus and cover for 1-2 minutes. Do not overcook! Add sliced chicken, mushrooms and garlic. Cook until warmed through and garlic has distributes through the ingredients. Lower to a medium heat and add the jelly - allow the jelly to melt - add more or less depending on your taste. 4 tbs was perfect for us. Do not allow it to burn, keep turning it over to evenly distribute the jelly.
- Pull off heat and immediately serve in a bowl over rice.