Wednesday, January 19, 2011

Winter Garden Terrariums

When I was a child, I was fascinated by a gift my parents received from some of their best friends in Los Angeles. In the later 70's, the Gangi's gifted my parents with a living terrarium. I don't know if I was more mesmerized by the miniature plants or the fact that the globe shaped bowl of organisms survived and thrived for more years than I can count.

Fast forward to today. I am still fascinated with terrariums. And, apparently, I'm not alone.

The New York Times recently ran an article about the resurgence of these miniature gardens and said, "Part of the appeal of building a basic terrarium is that it does not require a great deal of gardening know-how. While regular house plants can demand considerable attention, terrariums offer a bit of nature — and the sense of calm it can confer — in a contained, easy-to-care-for way. And once a closed terrarium reaches a state of equilibrium, in which there is neither too much moisture in the container nor too little, it can more or less sustain itself."

It must be the winter, or the cold and dank Northwest days, but every year around this time I start planning to visit conservatories and greenhouses. While I thrive in our wetter, cooler coastal weather, another part of me loves to breath a warm, moist air. Fortunately, in Seattle, we have a number of choices, one of those is the Volunteer Park Conservatory with its amazing array of orchids, ferns, palms, and other exotic plants. If you haven't visited, do it on a rainy day ... it is most revitalizing, but stay clear of the giant Venus Fly Trap!

But if you're not close to the conservatory or Molbak's in Seattle or Al's in Portland, create your own micro environment, otherwise known as a terrarium, for a little bit of green on those cold and bleak winter days.

I created my first terrarium this afternoon and was surprised at how simple and rewarding it was. I can tell you, I already have plans for bathroom terrariums, bedroom terrariums, well, I better stop there!

Great Idea: I noticed that Molbak's was teaching a kids gardening club on creating terrariums in glass Mason jars ... what a wonderful idea for a rainy Saturday ... and a lesson on microbiology as well.
What you need:

A glass container
Assortment of indoor, miniature plants
Potting Mix
Gravel or Pebbles
Horticultural Charcoal

Layer into your glass container 1/4 to 1/2 inch Horticultural charcoal, 1/2 inch gravel or small pebbles and 2 inches or so of potting mix. Create pockets for your plants, water until the soil is moistened. Place your terrarium in bright but indirect sunlight. Avoid direct sunlight for maximum performance.

I also was told to mist my plants several times a week and choose plants with similar environmental needs.
For more in depth instructions, this is a great site to visit: Sprout Home in Chicago and New York.

Monday, January 17, 2011

Peanut Butter Chocolate Chip Cookies

When your child loves Reese's Peanut Butter Cups as much as mine does ... you will be pleasantly surprised by this Toll House recipe. Be sure to use a great quality peanut butter. My favorite is Adams and the No-Stir variety is best. I promise it will satisfy the Reese's lovers in your home.

Peanut Butter Chocolate Chip Cookies

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Directions

PREHEAT oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Nutritional Information

Serving Size
1/42 cookies (3 1/2 dozen) of recipe
Calories 140
Calories from Fat 70

Tuesday, November 9, 2010

Pumpkin for the Heart and Soul

I'm sure its a seasonal thing ... but I've been absolutely craving anything pumpkin since, well, August. I will have to admit, August is also the time when some prematurely turning leaves start making an appearance in our home. And once school starts ... it's fair warning that pumpkins, acorns, pumpkins and the like will appear in almost every room of our house.

With that in mind, my taste buds turn to pumpkin. As it turns out, this is not one of those guilty pleasures we sometimes indulge during this most wonderful time of the year. Pumpkin is a whole food, full of amazing nutrients, and when paired with equally nutrient rich spices, like cinnamon, it can be a nutritional powerhouse of beta-carotene, vitamin A, potassium and many more. See the link below for a more in depth nutritional analysis.

When my son was a young toddler, he was, perhaps, the most picky eater known to mankind. He was absolutely distrustful of almost all foods, especially those with any kind of texture. He wanted to survive merely on milk alone ... and I was very grateful for at least that.

As most young, first-time Moms are, I became obsessed with finding ways for my son to eat vegetables. I discovered, quite by accident, that he loved the pumpkin bread at one of our local fast food restaurants, Burgerville. I was shocked because it was really quite spicy for an almost two-year-old.

Soon, I was experimenting at home, trying to recreate that pumpkin bread, only mine would be filled with vegetables. Here is the recipe I made over and over again. I froze it into individual servings, knowing that with each serving, he was getting at least 2-3 servings of vegetables.

Pumpkin Bars

1 cup all-purpose unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoons cloves
1/4 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
4 beaten eggs
1 16-ounce can pumpkin (my favorite is always Libbys)
2 carrots, peeled and shredded
1 zucchini, shredded
1 cup canola oil

Preheat oven to 350 degrees.

Mix dry ingredients and gradually add wet ingredients. Spread batter in an ungreased 15x10x1 baking sheet. Bake in a 350 degree oven for 30 to 35 minutes, checking after 25 minutes. It is done when a toothpick inserted near the center comes out clean.

Cool completely and cut into 48 bars.

(Nutritional Facts: 22% Daily Value for Vitamin A, 3% iron).


Nutritional Analysis for Pumpkins