Vitamix | Yes, I finally bought one.

I've had a Vitamix on my wish list for a few years now.  For the past few years I'd watch the sales reps do big demonstrations at Costco where they pulverized whole carrots, ice, avocados, tomatoes and any other produce into juices, smoothies and hot soups. Always the skeptic, I'd try a smoothie (or a soup) made with some ingredient that I thought I hated (like avocado or mushrooms) and end up loving it. Then I'd look at the huge price tag and decide that I'd never spend that much on a blender.

When I was pregnant I started drinking smoothies all the time. At first I'd buy them at shops and pay $5 or more per serving. Then I started buying smoothie mixes in the frozen food section of the grocery store (about $5 for two smoothie servings) and using my Cuisinart stick blender to whip them up. That worked well for 2012, but I realized that I couldn't blend whole fruits (due to the small size and low power) and that I could only make pretty small servings. I've already owned at least three cheap blenders in the past few years and most of them couldn't even crush fresh fruit. Right before Christmas there was a Vitamix demo at Costco and I watched in awe (again) and tasted a hot chicken tortilla soup that came out of a blender. Hot soup cooked in a blender?! What?! But Max had a meltdown and I had to hurry to checkout, so I didn't even check the price. I walked away from the Vitamix.

By Christmas day I was researching Vitamix (and its competitor Blendtec) online and decided that Vitamix was the right choice for me. I priced it at several places and found that Costco had the best deal. I went back to Costco on December 27th and... Vitamix was gone! But, they did have a few mixers left behind from the demo and I was able to snag a base model one for about $75 less than retail. I threw it in my cart and I haven't looked back since.

And believe it or not, I've used it every day (sometimes three times a day) since I've purchased it. Ask my family. They are tired of hearing me run that thing.

Here's why I love it:

1. It's easy to clean. I hate doing dishes. To clean the Vitamix you rinse the jar under warm water, fill the jar half full with warm water, add a drop of dish soap, turn the blender on high (with the lid on), let it rip for a minute, rinse and it's clean.

2. I've increased my intake of raw fruits and vegetables. As much as I love to cook, I used to throw produce in the trash because it would rot before we could eat it. Now I start every day (including days when the temps are below 30 degrees) with a fruit and vegetable smoothie. That's right, I now drink those scary looking bright green smoothies for breakfast. I also make hot soups from fresh vegetables and reheat them for lunch at work.

3. It makes great cocktails. It's the same blender used at bars and restaurants. You get perfectly slushy margaritas, daquiris, and smoothies. I still can't believe that I can make a drink at home (with or without alcohol) that is the same (or better) than one served in a restaurant.

4. It makes desserts, dips, sauces and a bunch of other stuff. That's an entirely different blog post, but this mixer can make ice cream... and hummus... and enchilada sauce! Seriously. I even make awesome Starbucks-like coffee drinks with the frothy top.

5. I use it to make baby food. You can also use a food processor, food mill, or immersion blender to puree fruits and vegetables for a baby. Max is just starting to eat solids, so I'm looking forward to using the Vitamix to make his food.

There is a learning curve with the Vitamix. I normally try a recipe first (there are tons on the website and a recipe book comes with it) and then adjust the seasonings and consistency to fit my taste. It also takes a few tries to figure out how long to blend foods and how to figure out when they are "done".

Believe the hype, Vitamix is worth the price. I'd put it right up there with my Kitchen Aid stand mixer and my Cuisnart food processor as a kitchen essential for me. I use it as often, if not more so, than our coffee machine. I don't know if it's paid for itself yet, but I believe it will within the first year. Plus, any kitchen device that has me eating three cups of raw spinach for breakfast has got to be good, right?

Is anyone else out there as addicted to kitchen gadgets as I am? Any other Vitamix users? I know Brandy loves hers!

Baby Food | Butternut Squash Puree

This past weekend we celebrated Max's 6-month birthday. In some ways I can't believe he's already half a year old. In other ways it feels like he's been part of our family forever. I'm fortunate that I've been able to honor my commitment to give Max homemade food, including exclusive breastfeeding for the first six months of his life. He'll be starting solid foods for the first time within the next couple of weeks, so I did a little research and prepared a homemade puree.

Why make your own baby food? I've listened to more experienced parents and done some research and these are the advantages I see:

1. It's more cost-effective than store bought food. Baby food, particularly organic food (if you choose to go that route) isn't cheap. I just saw a 6-ounce package of frozen organic baby food for $6.29. I just made two pounds (32 ounces) of baby food for less than $5.

2. More creative combinations. I'm not limited by what's on the shelves at the stores. I can get creative and make purees from many non-traditional baby food ingredients. 

3. Promote healthy eating habits. I'm sure there are some wonderful, wholesome baby foods on the shelves and in the freezer department. I look forward to introducing Max to the same fruits, vegetables and proteins we enjoy and I think I'll have more control over the menu if I make the food myself.

Obviously I am not a pediatrician or a dietician, so you should talk to your health care provider if you have questions about what to feed your baby and when to introduce solids. But when you're ready, why not make your own food? Here's my first baby food recipe...

I decided to start with a butternut squash puree. Butternut squash became my favorite winter vegetable after I experimented with butternut squash soup, so what's better than introducing my baby to the bright orange goodness of this winter veggie?

I started with two pounds of cubed fresh butternut squash. You could also buy whole butternut squash and peel it yourself. I did that once. It was cost-effective (my husband picked up the squash at a roadside stand for 50 cents each), but it was very time-consuming. I opted to buy a two-pound package at Costco for less than $5. And of course you can do more or less than two pounds. Use whatever you have.

I put the clean squash in a pot and poured in just enough water to cover.

I brought the water to a boil and let it simmer for about 3 minutes. Once the squash was fork tender, it was time to blend.

I opted to blend my squash in my Vitamix blender, which deserves a post of its own. However, you don't need a high-powered gourmet blender to make baby food. You can use a food mill, an immersion blender, a food processor, or any other blender. Use what you have. You don't have to buy a fancy baby food making system. The goal is to whip the squash into a soft, smooth puree... like this:

I didn't need to add any water to make mine blend completely, but you may want to add a splash of water if necessary to get the puree to blend smoothly.

Now, you could serve the puree to your baby right away, but I'm pretty sure your little one doesn't need to eat two pounds of squash. Just freeze it in tiny portions in an ice cube tray.

The hardest part was finding a stinking ice cube tray. I guess everyone either buys ice or has an ice maker because I had to go to a specialty kitchen store just to buy an ice cube tray.

Once the cubes are frozen solid, pop out the food and store it in a freezer-safe bag. I normally try to eat my veggies within six months of freezing them.

When it's time to eat you can either defrost the cubes in the fridge overnight, or microwave them until they are thawed. Just be very, very careful never to give your baby steaming hot food.

Since the squash is in cubes you can mix it with other foods as your baby is ready to try new combinations. Maybe squash and apple or pear?

I think Max will be trying some butternut squash after his next doctor's appointment, so I'll be sure to post his reaction. In the meantime, try making food for your baby. It only took me 20 minutes start to finish and I can't wait to see the look on his face!

Baby Food | Butternut Squash Puree
a Keeley original

fresh, peeled, cubed butternut squash (I used a 2-pound package)


1. Put the squash in a pot and add just enough water to cover. Bring to a boil and let simmer for 3-5 minutes, or until fork-tender.

2. Drain the squash.

3. Blend into a pourable puree using a blender, food processor, immersion (stick blender) or food mill.

4. Store in refrigerator for up to two days or (preferably for convenience) freeze in ice cube trays. Store frozen cubes in freezer-safe zip bags for up to six months.

Happy New Year!

Happy New Year! I hope 2013 is treating you well. 2012 was, without a doubt, the most transformative year of my life.

Since it seems that bloggers are into posting resolutions, here are mine:

1. Get electronically organized. I need help with everything from online bill payment to managing my work and social calendars. The blog could use some reorganization and a fresh design. I'm not going to promise to publish blog posts with a specific frequency, but I am going to promise myself that I'll get all of our electronic accounts in order (as in, not forgetting the passwords) and I'll make sure our electronic files are up-to-date and backed up this year.

2. Ask for help. Left to my own devices I can spend an entire day off work nursing the baby, cooking, cleaning and doing laundry. And in the end I'm still not "finished". I'm hesitant to ask for or accept help with household chores. This year I'm planning to hire out some of our housework and to allow people to help me. I also want to become more comfortable with imperfection. If I have to order pizza because I don't feel like cooking from scratch, I'm doing it. If I don't take down the Christmas tree until mid-January (ahem) I'm not going to feel ashamed and guilty. One step I've already taken is shopping online  for household items and baby stuff (mostly through Amazon Prime) and skipping the long lines, wasted gas, and mediocre selection in stores. I'm saving both time and money and I feel like I'm on the right track.

3. Relax. I admit that I spend so much time worrying about the future that I forget to enjoy today. Whether it's dreaming of a new house, a better job, or what life will be like once we accomplish XYZ, it's stressful always worrying about what's next. I'm here today and I'm with my family. That's going to have to be enough for me for now.

I feel that all of these resolutions are interconnected. I know that if I keep these things in mind I'll be a better wife and mom (and a better employee, too).

What are you working on for 2013?

Gingerbread | Merry Christmas!

Merry Christmas, Happy New Year, Happy Holidays, everyone!

I've been enjoying my last few weeks at home with Maxwell and it's been wonderful.  In less than two weeks I'm returning to the office, so I'm getting my fill of baby smiles and baby giggles every day right now.  Of course, there will be plenty of smiles and giggles after I return to work, but right now I get to enjoy them without any time constraints.

What do you think of our Christmas card?  Family and friends, yours is probably in the mail.  We're really late getting them out, but I'm also posting it here for all to see and enjoy.

If you've been on the Facebook page you've probably noticed that I've been experimenting with some new recipes, particularly gingerbread.  My earliest memory of gingerbread was making gingerbread (or molasses bread) with my grandmom. I'm pretty sure my mom doesn't like molasses (and she's not a huge fan of baking), so it was grandmom who introduced me to the sweet goodness of molasses. My pop pop used to bring me back jars of blackstrap molasses from North Carolina.  As a matter of fact, I think I still have one of the jars (and it has to be at least 15 years old).

So I started looking around for some recipes to approximate the molasses bread I know and love and I found this recipe from King Arthur Flour.  I tweaked it a bit to make it gooey-er and a bit more robust in flavor.  I bet you have most of these ingredients (minus the molasses, which can be purchased at any grocery store) in your pantry.  I actually prefer gingerbread over coffeecake in the winter with my coffee.

The sweet spicy taste takes me back to childhood.  It's really easy to make and it keeps at room temperature for a few days. I'm not sure my husband had ever had gingerbread, but he enjoyed it as much as I did. Next year Max will be enjoying it with us!  (He's still on an all-milk diet.)

So here it is!  Bake and enjoy!  Merry Christmas!

Gingerbread
adapted from King Arthur Flour

2 cups Unbleached All-Purpose Flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon each cloves and nutmeg (or nutmeg and cardamom... I didn't have any cloves!)
1/2 cup (1 stick) unsalted butter, melted
3/4 cup molasses
1/4 cup water
1 large egg
1 cup buttermilk

1) Grease and flour a 9" square pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour, brown sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3) Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined.

5) Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

6) Remove from the oven and cool on a rack for 15 minutes before slicing; serve warm with ice cream or freshly whipped cream for dessert or at room temperature with coffee at breakfast.

Getting Back to Reality | Out and about with a baby

I haven't been blogging as frequently as I used to because I'm soaking up every single solitary minute with this handsome little baby named Maxwell.  I'm returning to work (a.k.a. reality) in just three weeks and I'm making the most of the last few weeks of our uninterrupted time together.

Max is 4 months old and he's growing and changing every day.  He can now roll over (and roll across the room), he smiles, he laughs a little, and he sleeps about eight hours a night.  He also screams and cries for no reason, tries to escape from his stroller, and his latest trick is grabbing things.

In the beginning of my new mom experience it was quite the ordeal to even run to the mall with Max.  Now that I'm getting the hang of this mom stuff I feel much more comfortable going out in public with a baby.  Max has already logged over two weeks total in hotels, he's accompanied us to many restaurants and he's been out shopping more times than I can count (I think they know him by name at Costco and ShopRite).

I've noticed that we dine out less now that Max is part of our family and I think that's a good thing.  I'm cooking a lot more of our meals at home (even breakfast and lunch) and when we do eat out it's often takeout, not a restaurant meal.  We have, however, gone to restaurants with Max and here are some things that I've learned:

1.  Go early.  Lunch or early dinner seem to work best.  Max's bedtime is about 7:30, so if he's with us, there's no point in torturing him (and everyone around) by having him in a restaurant when he's ready for bed.

2.  Places with baby changing tables are preferred.  I'm now keenly aware of which restaurants have baby changing stations in the restroom. Bonus points if the changing facilities are also in the men's room (so mama doesn't have to change a diaper while her soup gets cold).

3.  Sometimes it's easier to go to a "family restaurant".  I used to roll my eyes at buffets, chain restaurants and diners, but I realize that they tend to have ample space for strollers and high chairs, friendly servers who are used to screaming babies, and quick service.  I do still enjoy going to pubs, bars, and exotic ethnic spots... but at this point I'll leave Max at home for those dates.

4.  Pack light.  I try to avoid rolling the stroller through the restaurant and carrying my diaper bag out of the car when dining out.  Instead I put a few essentials in my big purse and just carry Max in his infant car seat.  It (usually) snaps conveniently onto a restaurant high chair.  If not, we just wedge him in a chair or booth next to us.

5.  Learn how to multi-task.  Max is at the stage where he doesn't want to be left out.  Sometimes he sleeps through our meals, but other times he wants to sit in my lap.  I've learned to eat just about everything with one hand.

I'm really looking forward to introducing Max to solid food and I'm planning to make his baby food from scratch (I'm sure there will be a series of blog posts on the topic).  At this point he's not ready for solids, so we're holding off and hoping that we can give him a little something within the next couple of months.

Stay tuned for some Christmas recipes.  My plan is to make at least two cookies/desserts per weekend throughout the holiday season and I've been sticking to that plan.  When I'm not blogging you can always find me on the Facebook page or on Instagram (keeleypowell) or Twitter (@keeleypowell).

Butternut Squash Soup

Summer is usually my favorite season for cooking because of the abundance of fresh produce and herbs.  Yes, I also love Thanksgiving and Christmas cooking, but it seems that people (at least the ones I know) are often so focused on their weight that they don't indulge in traditional holiday foods, so I can't cook as much as I'd like to.  Well, I missed out on a lot of summer cooking this year because I had a beautiful baby in late-July, so now I'm getting acquainted with fall and winter foods:  apples, pears, Brussels sprouts, sweet potatoes, cranberries, pork and butternut squash.  I'm learning that there's plenty of tasty, fresh and even healthy food that can be prepared during the colder months.

During my trip to the Finger Lakes a few weeks ago I noticed that butternut squash soup showed up on the menu at many restaurants.  Over the last few years I've enjoyed butternut squash soup in restaurants and even pre-made in the grocery store.  Typically, the soup isn't cheap ($6 a bowl in a decent restaurant) and there is a lot of variation in quality.  Some are too thin and some don't have enough seasoning.  For the past few years I've been walking by fresh butternut squash at Costco and this year I decided to just buy it and see what I could do.

I can't believe how easy (and healthy) this soup is.  It's now a fall staple for me and I think you'll love it, too.

I started with pre-cut butternut squash.  You can absolutely buy a whole squash and cut it yourself, but I got 2 pounds of pre-cut butternut squash for less than $6 at Costco.  That was actually cheaper than buying the whole vegetable at most other stores.  Of course, if you cut it yourself you won't really know if you have 2 pounds of squash (unless you use a kitchen scale), but that's okay.  This recipe is a method... an inspiration.  You can adjust the liquid and seasonings up or down to suit your squash.

This recipe is so quick that you can make it at the last minute!  I've made it at lunchtime with a baby strapped to my chest.  Here we go...

Saute diced onion in butter (or vegetable oil if you're keeping it vegan)... sometimes I add a little garlic, too.

Add diced butternut squash.  Fill your pot with just enough chicken broth (or vegetable broth if you're keeping this vegan/vegetarian) to cover the squash.  Sprinkle in a little salt and pepper.

Simmer the squash for 15-20 minutes.  Once it's tender, blend the soup.  I use an immersion blender, but you could also ladle the soup into a standard blender or food processor.

The key at this point is to make sure the soup isn't too watery... see the photo above?  That's how much broth you want.  Check the situation before you start blending.  If it's too watery, ladle some broth out.  You can always add it back in.

So now you have blended soup.  Taste it.  Add stuff to enhance it.  First suggestion?  A dollop of apple sauce.

I also added about a tablespoon of chopped, fresh sage.

In other batches I've done chives instead of sage.  I've added a teaspoon of curry powder instead of sage.  I've added a pinch of nutmeg.  But I always add the applesauce.

I know these combinations may sound exotic, but I'm telling you... it's good!  Butternut squash is naturally sweet (like a sweet potato) and naturally creamy once it's blended.  This soup needs no milk or cream to take on this thick, velvety texture.  It's pretty much 100% vegetables.  You just season it to your liking.

And there you have it!  Quick, healthy and very fresh.  It's fall in a bowl.  It reheats very well, too.  Make a batch and enjoy it for dinner one night and lunch the next day.  I think you'll like this one.

Butternut Squash Soup
a Keeley original
yield 4 servings

1 Tablespoon butter
1 small onion, diced
about 2 lbs. diced butternut squash (about 6-8 cups)
about 4 cups chicken stock (or vegetable stock)
salt and pepper to taste
1/3 cup unsweetened applesauce
1/3 teaspoon nutmeg

optional seasonings (choose one or more, to taste):
curry powder (1/2-1 teaspoon)
chopped fresh sage (1 Tablespoon)
chopped fresh chives (1 Tablespoon)
cayenne pepper (a pinch)

Melt butter over medium heat in a saucepan.  Saute onions in butter until softened, about 5 minutes, stirring frequently.

Add in butternut squash, salt and pepper to taste.  Add enough chicken broth to just barely cover squash.  Bring to a boil.

Simmer, uncovered for 15-20 minutes, or until squash is fork-tender.

Puree the soup.  Use an immersion blender, or transfer soup to a food processor or blender.  Return pureed soup to the pot.

Stir in applesauce and nutmeg.  Add optional seasonings if desired.

Serve hot with grilled cheese or fresh, hot rolls.

Banana Cake with Cream Cheese Frosting

I always end up with overripe bananas on my countertops.  Bananas are so cheap and so good, but the moment they start getting brown spots, I'm no longer interested in eating them raw.  They quickly go from perfectly ripe to overripe and my kitchen is taken over by the aroma of too-sweet overripe bananas.  Normally I either place the whole, peeled bananas in the freezer for a future batch of banana bread or I just make a loaf of banana bread right then and there.

As much as I love my banana bread recipe, I wanted to mix it up a bit.  I saw The Barefoot Contessa feature this banana cake on her show, so I gave the recipe a try.  It worked out pretty well, but I did make some adjustments to the icing.  I also had a problem with the center of my cake sinking, but it was still baked through and tasted great.

As much as I love cake, I'm not a huge fan of icing, which is why I shy away from elaborate layered cakes with mountains of sugary topping.  This cake was really easy to assemble and I liked the tangy sweetness of the cream cheese icing.

Oh, and the leftovers were great with coffee at breakfast the next morning.  Banana cake... banana bread... not much difference!

Banana Cake with Cream Cheese Frosting
adapted (slightly) from The Barefoot Contessa

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating 

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves.

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Make sure the butter and cream cheese are at room temperature and the powdered sugar is sifted before you start.  This will ensure a smooth frosting with no lumps.

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.