Where has the time gone?

When I think over the last week, I ask myself what have we done with all our time?  Then I realize, well, we did a little of this...

Sleeping with Daddy

and a little of that...

napping alone

and a little more of this...

Falling asleep together while we wait for the doctor.

 That's right - a nasty bug hit our home once again.  Ugh.  I know kids get sick a lot in their first few years and it's good for them as it builds their immune systems, but John & I are really ready for the regular sickness to be over & done with.

With being sick, our social lives ended but we still had lots to do at home:

Like celebrate John's birthday with homemade donuts.  I know, they definitely don't look like donuts but they tasted like donuts!  It was my first attempt, and I learned many things, one being making donuts when it's 94 degrees is just not a good idea.

Making Gak.  Helena was very interested until it was time to touch the finished product.  Anybody have any good craft/project ideas to do with a 1 1/2 year old?

Having matching painted toenails is Helena's and my new thing.  She can barely manage to sit still long enough for one of her toes to partially dry but she loves to pretend to paint my fingernails and toenails.

Yes - a report on food!  It's been a LONG time since one of those.  Well, I've been cooking away even though there have been no posts.  I actually just finished my first Shutterfly cookbook of our favorite desserts, so there are lots of sweets to eat around here.

We're better now.  Anyone want to come over for dessert?

Fat Rob Burger

There's been talk that the Skinny Pukeko might need a partner restaurant in order to attract everyone. Skinny Pukeko would attract the more health-conscious and less meat-conscious customers while the other restaurant would do the opposite. So far no partnership has been made, but we have discovered what would be one of the specials on his menu.


The Fat Rob Burger: A beef burger with bacon inside, along with bacon and the delicious addition of a sautéed Granny Smith apple on top.

The future restauranteur's father's review: This is one of the most delicious burgers I've ever had, and I don't say that lightly.

[Sigh of Relief] It's over.

December has arrived, meaning that Notre November has reached an end. Phew.

Honestly, I've enjoyed it but there has been stress. Trying to make at least one of our favorites everyday, having enough pictures of food so I could leave for nine days, wanting good pictures despite the lack of light and the desire to eat the food while it was still hot...like I said, phew.

A few things I've learned this month:

1) I love all these foods but I got bored. New recipes add quite a bit of fun to cooking.
2) The Skinny Pukeko will have two types of food that are not made in its kitchen - pasta and bread.
3) Having all the food posts to do made me feel I shouldn't blog about other stuff. My preference is to have a random blog that includes a bit of everything but not all of one thing. I hope that's okay with all of you!

Thanks for sticking with us through the last month. I hope the photos made you hungry to eat something really good, whether it was one of Skinny Pukeko's menu items or something in your fridge. Many people did ask for the Roasted Zucchini Torta, so I'll end the month with the recipe. Oh, and December has no theme.

Roasted Zucchini Torta with Tomatoes & Mozzarella
from The Complete Italian Vegetarian Cookbook

6 medium zucchini
5 Tbsp. olive oil
Salt & black pepper
2 medium garlic cloves, minced
1 3/4 cups canned crushed tomatoes
2 Tbsp. minced fresh basil leaves
10 oz. mozzarella cheese, shredded (about 2 1/2 cups)
1/4 cup Parmigiano-Reggiano cheese

1. Preheat oven to 400. Cut the zucchini lengthwise into 1/4-inch-thick slices. Lay the slices on 2 large baking sheets. Brush both sides with 3 Tbsp. oil and sprinkle with salt and pepper. Bake until the slices start to brown around the edges, about 25 minutes. Cool.
2. While zucchini is in the oven, heat 1 Tbsp oil in medium saucepan. Add garlic and saute for 1-2 minutes. Add tomatoes and simmer until sauce is thick and has reduced to about 1 1/3 cups, about 15 minutes. Stir in basil; add salt and pepper to taste. Set aside.
3. Brush bottom and sides of 9-inch springform pan with remaining 1 Tbsp. oil. Line bottom with layer of zucchini slices, cutting pieces if necessary to cover the pan completely. Do not overlap slices. Spoon 1/3 cup sauce over zucchini and sprinkle with 1/2 cup mozzarella and 1 Tbsp. Parmigiano-Reggiano. Repeat process, making 3 more layers of zucchini, tomato sauce and cheese.
4. Bake at 400 for 30 minutes or until middle bubbles and sides begin to brown. Let sit 15 minutes on wire rack, then take off pan sides. Serve lukewarm.

Notes: It seems like a lot of zucchini but you do need it. It really is much better served lukewarm. You can wrap the torta tightly and refrigerate overnight. Just unwrap and put in the oven when ready, increasing the bake time by 5 to 10 minutes.

Blueberry & Pecan French Toast

A sweet yet hearty entree that can be eaten at any time of the day.

Pesto Bruschetta

French bread, smothered in spinach basil pesto with melted mozzarella on top. What could be better?

Molasses Cookies

A Christmas classic that really should be eaten all year long.

Crispy Tofu and Veg

Cornmeal crusted tofu, peppers, and pea pods make this an incredibly fresh and delicious dinner.

Oatmeal Cake

While being heart-healthy, this dessert is also delicious. The broiled sugar and pecan topping finds an enjoyable contrast in a tangy vanilla yogurt served alongside the cake.

Long Green Beans & New Potatoes in Mustard Seed Curry

Made with fresh garden produce, it's hard to beat this Indian dish.

Fish Fillets with Baby Spinach & Balsamic Viniagrette

Pan-fried tilapia served over spinach and peppers, tied together with a balsamic drizzle.

Apple Bars

A treat that can't help but be made in the autumn months. They definitely don't last long in our kitchen.

Garden Veg Stir-Fry with Tofu & Brown Rice

If tofu has never been found on your plate, this vegetable entree is a fantastic dish to first try it in!

Wild Rice Soup

A creamy Minnesota classic.

Wilted Spinach Salad

Right before serving, the spinach in this salad is tossed in a warm dressing in a frying pan.

Normal Food

I have one man in my life who likes everything I make - my husband.

There's another man in my life who doesn't understand why I make any of my recipes - my brother.


This is his kind of meal - four brats cooked over the campfire. Or a huge steak.

I believe it was Rob who recently left a comment asking if I make anything normal. So, in honor of him - especially since he is celebrating a birthday today - The Skinny Pukeko served up something "normal" for breakfast this morning.


Two eggs, cooked to your liking, and hot crisp bacon. Served with your choice of white, wheat, or cinnamon raisin toast.

Lentil Tostadas

Crunchy tostadas topped with a cilantro lentil spread, vegetables, and cheese. A great alternative to the typical Tex Mex fare.

Lemon Pudding Cake

An incredibly moist lemon cake, delicious with fresh strawberries and whipped cream.

ANZAC Cookies

The chocolate chip cookie of Australia and New Zealand. During World War I, there was a need for a long-lasting high energy biscuit for the soldiers. These cookies were the solution! The ingredients include oatmeal, butter, and golden syrup (made from sugar cane), but no eggs.

Coconut Curried Vegetables

This Thai-Indian fusion dish has an aromatic flavor that is lighter than many other curries.

Spaghetti Squash Primavera

Spaghetti squash with peas, carrots, onions, ham, and a creamy buttery sauce.