Food for My Family

Creamy Avocado Yogurt Dressing with a Quinoa Salad

Shaina — Fri, 17 May 2013 21:06:22 +0000

A bright and creamy yogurt avocado dressing pulls together this quinoa salad dotted with bits of bell pepper and served on a bed of fresh spinach.

Let’s talk about lunch.

Back in grade school I started avoiding school lunch. I disliked standing in the line with my red paper ticket purchased that morning from a lady in a hairnet positioned behind a card table with a roll of red carnival tickets and a black metal box handing out rides on the lunch line express in exchange for your white envelope of cash or a check from your mother.

Later the same woman was seated by the very same card table, accepting those tickets and letting you pass through to the lunch counter where a world of mystery food waited, mystery food that I could never quite wrap my head around.

There were foot long hot dogs with a piece of bread twisted around them that smelled of old bathwater. The side of the bread next to the hot dog was always soggy and wet; I was once ridiculed for removing the bread portion from one such long dog roll-up. Pieces of Texas toast were slathered in garlic butter and topped with cheese, served with a side of thin tomato sauce; Italian Dunkers were a surefire way to avoid being kissed on the playground by overly eager schoolboys.

The final straw, however, the breaking point of my school lunch career, came when I was in second grade. The salad bar had come to the lunch line. The salad bar was a far superior form of feeding one’s self if not for the fact that it was housed on a separate cart away from the disapproving glares of the white-coated ladies, but that it harbored recognizable food. Green lettuces, carrots and cucumbers, hard-boiled eggs, cheese, sliced deli meats, sunflower seeds, and a full line of dressings with tiny maroon-handled ladles waited for you on the salad bar.

Eagerly I loaded up my pastel-colored tray, first with lettuce and eggs, then with sunflower seeds. A few carrots made their way to one of the sectioned cups, and then I was standing in front of the bacon bits. A white plastic bucket of bacon bits sat at the end of the row, bits that still looked like actual bacon and not those hard red orbs of crunch that came later, but there was not a spoon in sight. Tiny tan tongs and spoons were all occupied and covered in residue from the other salad bar selections, so my 7-year-old hand reached out and dipped into the bucket.

My fingers found little pieces of crisp meat and wrapped around them, slowly pulling them out, hovering over my tray, and then releasing: red and white bits sprinkling over my bed of green. Suddenly a lunch lady appeared from nowhere, the very same who doled out red ride tickets like they were amusement park passes, a permanent scowl on her face. She grabbed my wrist as she chastised me for using my hand, causing me to drop my tray, the lettuce and bacon bits crashing downward, then spitting upward as the blue plastic bounced back and forth on the hard tile floor. My face as red as the ticket I used to gain access to the lunch line express, I ran from the room in tears.

I never bought elementary school lunch again.

I first shared this salad on Instagram and also the Food for My Family Facebook page where I have again started documenting the kids’ school lunches that I pack for them so they can avoid terrible lunch line experiences (kidding, kidding). I hope for the album to become a resource to grab ideas for school lunches for yourself or your kids if you want to follow along. I promptly had requests to share the dressing recipe, which seemed like reason enough to recreate it a few more times.

The lemon juice in the avocado dressing helps to counteract browning for short periods of time, say, from packing your lunch in the morning to afternoon consumption. Even the residue that came home after the kids had consumed these and then repacked the container in their lunchbox stayed a nice green color. So, while this dressing can be made a few hours before, I wouldn’t plan on keeping it around for a few days just to avoid oxidation and discoloration of the avocados.

Lemons and tangy yogurt brighten up the avocado, making it smooth and suitable for scooping over salads. If you want a more traditional poured dressing, simply add a bit of water to the mix, blending it in until smooth. Regardless of how you prefer your dressing, this salad is one to enjoy on warm days when the sunshine seems to penetrate through walls and warm the floor you’re standing on. It is a salad that can even chase away silly childhood memories of school lunch and bring the sun itself.

Spinach Avocado Quinoa Salad

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1 cup quinoa
1 tablespoon avocado oil
1/4 teaspoon salt
1 tablespoon apple cider vinegar
2 cups baby spinach leaves, washed and dried
1/4 cup diced orange bell peppers
1/4 cup halved grape or cherry tomatoes
2 tablespoons thinly sliced red onions
1 cup creamy avocado yogurt dressing, below
Savory Parmesan granola

Thoroughly rinse the quinoa under cold water for 2 minutes and drain. Heat the avocado oil to a medium saucepan over medium-high heat. Add the quinoa and cook, stirring constantly, for 1 minute to toast.

Pour in 2 cups of water and the salt and bring to a boil. Once boiling, turn the heat to low and cover. Cook for 15 minutes.

Remove from the heat and let the quinoa stand for 5 minutes. Drizzle in the apple cider vinegar and fluff the quinoa with a fork. Transfer to a bowl and allow to cool in the refrigerator until chilled through.

Place the spinach leaves in a large bowl. Top with the chilled quinoa, bell peppers, tomatoes, and the red onions. Spoon the avocado dressing over the top. Toss, sprinkle with Parmesan granola, and serve.

Makes 2-3 servings.
Copyright © Food for My Family.

Creamy Avocado Yogurt Dressing

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1 ripe avocado
1/4 cup Greek-style plain yogurt
3 tablespoons buttermilk
2 tablespoons lemon juice
1 scallion, minced
1 clove garlic, minced
Sea salt
Cracked black pepper

Smash the avocado until smooth. Stir in the yogurt, buttermilk, lemon juice, scallion, and the garlic. You can add a few tablespoons of water to achieve a thinner consistency, if desired. Season with salt and pepper.

Makes 1 cup dressing.
Copyright © Food for My Family.

Savory Parmesan Granola

Shaina — Tue, 14 May 2013 16:35:34 +0000

I’m sharing a recipe for savory Parmesan granola, combining all your granola clusters and crunch and turning it into a salty snack treat.

Spring took its time showing up this year, with winter lingering far longer than is necessary. Still, I am ready for summer to hit, even if the weather might not be just yet. I’ll let it slowly lull itself from frozen to steamy, but my menu choices have been slanting drastically towards fresh. My breakfasts want nothing but berries and fresh eggs, and by lunch I’m searching for a plate of greens.

Greens can be boring if you let them be, but summer salads need just a kick in the pants from a nontraditional topping to go from sad to sought-after. I turned my granola to the savory side to achieve this, mixing spices and seasonings and fresh grated Parmesan into a crisp crumble.

Head over to Attune Foods to grab the recipe to make savory Parmesan granola, and then come back early tomorrow to see just one of the ways I’ve been enjoying the crunchy topping once its made and on the shelf in my cupboard.

How to Make Homemade Chapati {Roti: Indian Flatbread}

Shaina — Fri, 10 May 2013 00:02:11 +0000

A simple recipe for unleavened whole wheat Indian flatbread also known chapati and roti with a few tips on the process.

Sometimes I don’t know what to do with myself. I am a mess. Today I keep turning my head into believing that it is Friday. It is not Friday, a rather unfortunate truth. I also keep thinking that if I ignore the atrociousness of my house long enough that elves will come to take care of it for me. I have yet to see these house-elves appear, and so the disarray remains: A pair of discarded shoes and socks strewn through the living room, a pile of LEGO patiently waiting for me to step on it, dishes piled in the sink passing the time until the dishwasher is less occupied.

Then there is this business of bread, roti, and how I am not the right and proper source for the business of rolling and grilling chapati into soft flaky rounds of wheat. No, this business is best left to those with heritage, I tell myself, whose mothers and grandmothers made this, their hands sticky with flour and water, deftly turning out small rounds in mere minutes. Yet here I am, writing about this tortilla-like bread from India because I believe in branching out and in sharing.

Without the use of yeast, all the dough requires is a few minutes of kneading and then a few more to let it rest and soften as you prepare the rest of your dinner. (May I suggest a saag paneer to dip warm rounds in?) Chapati also make a good vehicle for lunch wraps filled with any variety of meats and vegetables.

Notes:

Chapati should be soft and pliable, not hard or stiff. I read a few things about clapping the rounds as they came off the griddle, but I have found that wrapping them in a warm towel works well.
Whole wheat flour is traditionally used, or atta flour, which is made from semi-hard wheat berries. If you use whole wheat pastry flour, which is generally a soft white wheat berry, you are going to need a bit more flour to get the dough to come together. A total of 2 1/3 cups of whole wheat pastry flour will result in a similar dough consistency.
Phulka is chapati or roti that has been inflated over the flame. You can do this by putting it over direct flame (just straight on the gas burner) or I achieved a similar puffing by using the wooden tongs or a clean towel to press the bread disc to the skillet, which allowed steam to build up inside. Be careful not to burn yourself on escaping steam, though.
Chapati can be made on a griddle or in a pan. I use a cast iron pan for even heating and browning.
You can store the dough for a day or two covered in the refrigerator, but you do need to let it come to room temperature before rolling and grilling.

Chapati: Unleavened Indian Flatbread

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2 cups whole wheat flour, plus extra for dusting
2 tablespoons olive oil
1 cup water
2-3 tablespoons melted ghee, optional

Place 2 cups whole wheat flour in a medium bowl. Pour one tablespoon of oil into the center. Slowly drizzle in the water, using your opposite hand to mix the dough, running it through the flour in circles as the water is absorbed and the dough starts to form. Once the dough is a ball, turn it out onto the counter and knead for 5-7 minutes or until smooth.

Place the ball of dough back into the bowl and pour the remaining oil over the surface. Cover with plastic wrap and allow the dough to sit for 30 minutes.

When you are ready to grill, start by preheating your cast iron skillet or grilled over a low heat. Separate the dough into 12 2″ balls. Place the balls in the bowl and cover again so they do not dry out. Remove one ball, flatten in your palm, and dip lightly in flour, shaking to remove any excess. Roll out the ball to 5-6″ in diameter.

Turn the heat on the griddle up to medium-high. Take the dough circle in between your hands and slap it back and forth lightly as you would with pizza dough to remove any extra flour from the surface. Place the circle on the griddle and cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas across the entire circle. This will only take a few seconds.

Flip the chapati using a pair of wooden tongs or coated tongs to avoid puncturing the dough. Press the sides and center of the chapati down on the griddle. This will cause steam to expand inside the middle. Once the second side is brown, remove the chapati from the heat. Immediately brush with melted ghee, if desired, and move to a warm towel or basket. Repeat with all the remaining dough circles.

Makes 12 chapati.
Copyright © Food for My Family.

Mother’s Day Menu: Brunch and a Fair Trade Giveaway

Shaina — Mon, 06 May 2013 17:46:47 +0000

Ideas for your Mother’s Day brunch, plus a fun Fair Trade Certified giveaway and a few gift ideas for Mom.

I am guilty of ruminating. I spend a lot of time inside my own head weighing words and thoughts and ideas, forming opinions. Sometimes I get lost in there with all of those bits and baubles. Today, however, I am just going to share them. (Truth: There is a list of things that I wrote out sitting on the floor next to my bed so that I would remember to share, so this is not spontaneous in the least. //confession)

First, Mother’s Day is on the horizon. I am terrible at Mother’s Day. (Hi, Mom!) I don’t really want anything special like gifts, or a table adorned with flowers. Special would be someone else picking up and deep cleaning my house. I’m not joking in the slightest. This is the only thing I want: Mother’s Day, birthday, anniversary, Christmas, whatever. If you aren’t getting someone to do that, just don’t bother. Still, it seems customary to offer some sort of brunch-like fare for mom. Traditional.

If I were planning a brunch for Mother’s Day, which I am not, I would go this route, serving up a bit of sweet, plenty of savory, a massive bowl of fruit right in between, with a side of espresso. There is never enough espresso, nor enough fresh-squeezed grapefruit juice.

Savory Dishes – Creamy Cheesy Grits Casserole, Baked Pesto and Prosciutto Egg Crepes

Sweet Treats – Basic Cinnamon Rolls or Brioche Apple Cinnamon Rolls

On the Side – Strawberry-Arugula Salad with Ricotta Topping

*Looking for a do-ahead? I am a big fan of French toast casseroles like this apple pie French toast bake.

When I am dreaming up gifts for giving to the mothers in my life, I tend to look for gifts with a purpose. I’m practical, so purpose can mean something I know will be used and appreciated, but it can also mean that it in some way benefits others. Here are three gift ideas that range from practical to purposeful for Mother’s Day.

For the gardening mom, I had the pleasure of trying out these wellies from Kaufmann Merchantile, which are durable and extremely lightweight, making them perfect for summer gardening projects. You can get a $7 gift card when you sign up for their newsletter, and they have a great selection of gardening tools, fun outdoor gear (perfect for summer or for Father’s Day if we’re thinking ahead), and specialty products like small batch tonic or a triangle dinner bell.

While I was at Big Traveling Potluck I had the pleasure of meeting Jeannine Harvey with ONE Campaign (remember the sweet potato biscuits I did to raise awareness for ONE?) and Barrett Ward with FashionABLE. FashionABLE has several different scarf styles, including lightweight that are perfect for cool summer nights. Together they have partnered to bring the Genet scarf to the market, helping Ethiopian women get off the street and into a trade to support themselves. Both are wonderful and worth supporting.

If you’re looking to shower your mom by feeding her more than just brunch, consider seeking out a few of these Fair Trade Certified products to show her how “Moms Make a World of Difference” by celebrating her and moms across the globe. The Fair Trade Certified label signifies that these products are not just quality products, but ones that make a difference by improving the lives of the people that create them and help to protect the environment. The money we all spend on day-to-day goods can make a big difference in the lives of Fair Trade women around the world, such as providing education for their children, keeping food on their tables, and healthcare for their families.

I’m giving away a box of treats, too, that includes:

Jasmine Tea from Choice Tea: Choice Tea was the first tea crafter to offer Fair Trade Certified tea in the U.S. in 2000.
Allegro Coffee: Café La Duena is a blend from small-holder women farmers in Oaxaca, Mexico and San Ignacio, Peru. Organic, Fair Trade Certified Café La Duena gives focus and celebrates women coffee farmers.
Alter Eco Cane Sugar: This sugar has all the versatility of everyday granulated sugar, plus an amazing depth of flavor that makes it the ultimate secret ingredient.
Alter Eco Rainbow Quinoa: A colorful blend of nutty, protein packed quinoa. Choosing Fair Trade Certified quinoa is one of the best ways to support quinoa farming communities and support it for the years to come.
LARABAR: The cocoa and coffee used in LARABAR is Fair Trade Certified, and each bar uses no more than 9 ingredients.
Bhakti Chai: A brew of Fair Trade Certified black tea, fresh-pressed organic ginger, fiery spices and non-GMO soy milk.

To enter, simply leave a comment below. I’ll use Random.org to pick a winner Wednesday, May 8th, 2013 after 11:59 p.m. and will email the winner for their information. Have a happy Mother’s Day!

Saag Paneer for Spring Spinach

Shaina — Tue, 30 Apr 2013 22:40:40 +0000

Garam masala, coriander, ginger, and garlic flavor this creamy, spinach-based saag dish with seared pieces of paneer cheese. The recipe can be adjusted to be served with chicken, if desired.

I was introduced to Indian cuisine a few years after I had left home. It was during a college road trip: cars brimming with bodies, the trunk packed with an assortment of duffel bags as none of us even owned proper luggage at that point nor had the desire to use it.

There was a drive across the flat, Midwestern expanse that surrounds the Twin Cities as we headed for a bigger city and better adventures that would surely be had if we could only reach them. The windows were rolled down, letting the current of air carry us forward, whipping hair in our eyes leaving us blind but for our desire to leave behind what we knew.

We ended up in Chicago, two carfuls of shorts-clad legs, our heads precariously balancing on top, full from the weight of the world our coursework was trying to cram into them. We explored the shoreline of Lake Michigan, the wicked wind slapping our faces raw, and then we headed down Devon Avenue towards Little India.

Not even a block in, the smells started to overwhelm our nose. Coriander and cumin, cardamom and cinnamon, the sharp tang of garlic, their individual scents melding together into something warm and round wafting down the street, causing your stomach to rumble in anticipation.

The menu gave no description, just foreign words on yellowing cardstock, but bowls of basmati rice and white porcelain dishes filled with brightly colored sauces holding chunks of meat and paneer started to arrive, as well as a basket of fresh naan, gleaming from a healthy brush of ghee across the top.

In an instant, what was unfamiliar became comforting.

Indian food has a distinct aroma, the mixing of toasted spices that knocks you over on impact. These days I just need to open my windows to have my neighbor’s cooking invade the house. Warm, comforting dishes and tandoor-seared meats served with soft breads of naan and chapati have become my go-to dishes for late family meals, and saag, with its springtime greens cooked down has become a favorite to serve on the patio when the chill is still present in the spring air, mimicking the shores of Lake Michigan.

Notes:

This dish can be made with chicken or another meat. Simply replace the paneer cheese with 1″ chunks of chicken, sear, and then add back into the spinach along with the water and cook through.
It is not necessary to serve this with both rice and roti, but oven-baked naan or chapati are both commonly served. I made chapati this time, which I’ll be sharing later this week.
I had the recipe call for ghee or coconut oil, but you could also use a vegetable oil. Making your own ghee is pretty easy, though, if you’re so inclined.

Paneer Saag

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2 pounds fresh spinach or a mix of spinach with other greens
5 tablespoons ghee or coconut oil
1/2 teaspoon turmeric
1/4 teaspoon – 1 teaspoon cayenne pepper (adjust amount to personal heat preference)
10 ounces paneer, cut into 1″ cubes
1 onion, diced
1 2″ knob ginger, minced
3 cloves garlic
1 serrano chile, minced (can substitute a jalapeño)
4 whole black peppercorns
3 green cardamom pods
2 whole cloves
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tomatoes, diced
1/4 cup Greek-style yogurt
1 tablespoon honey
salt

Rinse the spinach and remove any touch stems, but do not dry. Add the spinach to a large sauté pan and cook over medium heat just until wilted. Remove from the pan and set aside. Add in 3 tablespoons of the ghee or oil. In a bowl, combine turmeric and cayenne. Toss the paneer cubes in the mixture and then add to the pan.

Cook the paneer, stirring after one minute to flip the pieces and allow them to brown on the opposite side. Remove them from the pan and set aside.

Add the remaining ghee/oil to the pan along with the onion, ginger, garlic, chile, peppercorns, cardamom pods, and cloves. Cook for 10-15 minutes, until the onions start to caramelize slightly, adding a tablespoon of water if the mixture starts to dry out. Mix in the garam masala, cumin, coriander and continue to cook, 3-5 minutes.

While the spices and aromatics are cooking, chop the wilted spinach or puree it in a food processor or blender. Add the spinach and the tomato to pan with the onion and spices. Add 1/2 cup water to the pan and cook for 5 minutes, until the water has cooked into the dish.

Remove the pan from the heat and stir in the yogurt, honey, and the paneer pieces. Return the pan to the heat and cook until heated through. Salt to taste and serve.

Makes 4-5 servings.
Copyright © Food for My Family.

Eat Well, Spend Less: Looking Back on the Way We Ate

Shaina — Mon, 22 Apr 2013 20:19:20 +0000

This month in the Eat Well, Spend Less series we’re looking back on what’s changed over the past two years in the purposeful way we feed our family.

This month marks two years of the Eat Well, Spend Less series. Last year for the one-year anniversary I covered a lot of the ongoing changes we were making as a family and a bit of the reasoning for them. As I was considering how our food habits have changed since last year I feel a bit like a broken record playing the same 3-second loop over and over again. First, let me share with you what has stayed the same in the last 12 months, and then we will take a look at a few things that have changed.

Constants

The food culture in our family remains largely unchanged. We focus on eating whole foods and cooking from scratch. Simple meals are king for everyday eating, and we choose to focus on high quality ingredients over fancy methods most nights.

Back in October we again split a side of beef with our neighbors. We’ve found that 1/4 cow is a substantial amount for us, and the only time we’ve had to buy beef outside of that is if we want to host a party or cook for a crowd with a specific cut of beef. For our home use, we’ve been happy to adjust our expectations and stretch our cooking knowledge to include all cuts of beef in our meals.

Last year I shared some of the cost savings that comes with buying in bulk, estimating that we save hundreds of dollars a year for 1/4 cow over purchasing the same cuts separately of either grass-fed organic or conventional beef in stores or at the market. It is definitely an investment up front, but it is one that is worth making for us. I looked at Craigslist for freezers, and in my area you can find a good chest freezer or upright for $50-$100, which means it would pay for itself in less than one year.

Our milk continues to come, cream on the top, in glass bottles to our front door. I’ve tried their free-range organic eggs, too, and the quality was definitely worth the price. The CSA share is something we’re currently considering. The only thing holding us back is that we enjoy our weekly farmers’ market trips in the summer and autumn months, and we aren’t certain how to juggle both, but the convenience factor is definitely nice.

Plants continue to take up 85% or more of our diet, and we’re adding more and more produce to that. I don’t believe that I drew the long straw four times to get kids who eat their fruits and vegetables. Instead, it’s something we work at, and there are still items that each of them doesn’t appreciate, and there are nights where they stare at their plate and frown. For the most part, however, all four eat a wide variety of produce for all three meals and their snack. It is something we work towards daily, and we will continue to reinforce until they move out of the house.

Change

One thing that I realized I was failing at this last year was getting back to the basics with my kids. Sometimes in the effort to get food on the table, it’s easy to overlook the simple things: “This is how you boil pasta,” “we cut the pepper like this and remove the seeds—oh, and let’s have a talk about capsaicin,” “the yeast rises while it sits because–.” These simple lessons are valuable, and being able to talk about them with my kids is what will make them better cooks, not because they know how to follow a recipe, but the why and how behind making the recipe.

One of the greatest lessons in cooking is actually thinking about the simple parts of it. Mandi talked about this in one of her recent posts, how learning the basics of how to cook actually helped her to enjoy the process more. I think this is something we all need to consider, both while cooking ourselves, and while encouraging others to cook, your kids included. We’ve been making a lot of pasta, hand-rolling gnocchi, whipping up batches of ricotta, and preserving lemons lately.

Some of our backs to basics are a bit urban homestead: tapping the maple trees to make syrup, planting seeds for the garden, learning how to jam the raspberries from our bush or how to freeze strawberries for later. What I really am looking for here, though, is just to get them to understand and know the basics, to have food be a part of their lives and the way we live, and for those processes to be intentional, even when they are rushed, hurried, crazy with life.

Food Avoidance

Late in 2011 we learned a few things that may trigger Kjell’s neurological episodes that were landing us in the pediatric ICU on a regular basis. After a visit to Mayo Clinic and a few probing questions, I came home with a list of food additives, seasonings, and dyes that may act as triggers. These things aren’t necessarily the direct cause to what was happening, but we opted to start avoiding them to a greater extent. They were already things we didn’t purchase or consume at home, but I hadn’t been avoiding them when we visited relatives or spent some time at a friend’s house, or even things I really thought about when visiting the neighborhood restaurants. It turns out that I needed to.

By avoiding common triggers for migraines like food dye and, most importantly, monosodium glutamate (the dreaded MSG) at all meals, we’ve been free of hemiplegic migraines and have shed our yearly trips to the ICU with tubes breathing for him. It’s really something that deserves a post of its own, and it’s been a long time coming.

Recently Related:

::Back to the Basics of Feeding Your Family
::Introducing New Foods to Your Kids

As always, be sure to check out the yearly reviews for the rest of the Eat Well, Spend Less group.

Aimee from Simple Bites shared 12 ways to get you eating well and spending less that she has learned over the last two years of the series.
Amy from Kingdom First Mom reminds us that we’re all doing our best when it comes to food and family.
Carrie from Denver Bargains looks at clipping coupons versus reducing food waste.
Jessica from LifeasMOM looks back on what has worked to keep her meals budget-friendly and delicious.
Katie from Kitchen Stewardship kept it real by revealing how food and dietary choices have changed her family’s food budget.
Mandi from Easy Homemade let’s go of food guilt and shame while she works towards her second trimester.

We’re Going on a Treasure Hunt, a Good Cook Treasure Hunt

Shaina — Wed, 17 Apr 2013 02:04:09 +0000

Come on a fun treasure hunt for kitchen products to be entered to win one of three grand prizes from Good Cook.

Photo by Brooke from Cheeky Kitchen for Good Cook
We’re going on a treasure hunt.
We’re going on a treasure hunt.

Treasure hunts are fun, right? Sure they are, especially when there’s a basket of goodies at the end worth $1000 in kitchen products. Find the codes attached to Good Cook products and enter them to win one of three grand prizes in the Good Cook Treasure Hunt. (Get the full details there, too.)

Click through to these products to see which Good Touch products turn up a code in the hunt:

8″ Chef Knife

More Places to Hunt

Click through to these sites, and click on their Good Cook products to find more codes.

A Giveaway Here

Leave a comment here before 11:59 p.m. EDT on May 21st, 2013 to be entered to win one of FOUR 2-quart batter bowls from Good Cook or a Nonstick 5″ Chef’s Knife.

All products and the treasure hunt prizes are sponsored by Good Cook. Can’t wait until the contest ends? Save 30% on all Good TOuch products automatically, and save 10% on everything in their store using coupon code HUNT at the checkout.