Tag Archives: recipes

Cranberry and Chocolate Chip Scones

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One kitchen tool I honestly never thought I needed was a food processor. I can do it by hand, I proudly proclaimed! I scoffed at the weaklings – you know, Food Network personalities – who felt the need to pull it out for everything. I have an immersion blender! I am good!

Well, then a friend who rarely cooks offered me her grandmother’s old Cuisinart food processor. For free. And I couldn’t resist seeing what all the hoopla was about. At the time, I didn’t even have a regular blender, so I thought it might come in handy.

I didn’t take me long to fall in love, especially when it comes to making pastry. I hate using a pastry cutter to try to mix butter into crusts and doughs. It’s hard, it gets stuck, and I never do it right.

I use my food processor at least twice a month. It’s perfect for making these scones.

My blog for this month’s Secret Recipe Club was The Lean Green Bean. Lindsay is going to school to be a Registered Dietician and likes to “be outdoors and exercise.” So … you may think we don’t have a lot in common. OK, just kidding. Sort of.

I really did enjoy looking through Lindsay’s healthified recipes; she has the BEST recipe index I’ve ever seen. I’m definitely trying Puppy Chow Almonds. But the recipe I decided to run with was Healthy Blueberry Scones. (I also glimpsed her recipe for Orange Cranberry Chocolate Scones, an SRC day reveal, and took inspiration from there as well.)

These scones are lightly flavored with cranberry and the punch of a good chocolate chip (I like Ghiradelli). I have a small cranberry obsession (could you tell from my Pinterest board? Or was it the cranberry sauce, cranberry cookies, cranberry bread, and cranberry breakfast bread?). But you could use any berry, cherry, or fruit you have on hand. Dried cranberries would work great, too.


Cranberry and Chocolate Scones

inspiration: The Lean Green Bean

1 cup white whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
6 T cold butter, cut into small pieces
1/2 cup whole cranberries, chopped (I find the only way to do this is with a food chopper)
1/2 cup chocolate chips
1 cup plain yogurt
1 tsp. vanilla
1 egg

Add flours, baking powder, baking soda, and sugar to a food processor and pulse a few times to mix. Feed in cold butter through the tube and pulse 8-10 more times, until butter is worked throughout the dough. (You can of course do this with a spoon and a pastry cutter or two forks, if you wish.)

Pour into a mixing bowl; add chopped cranberries and chocolate chips and stir.

In a small bowl, stir egg, yogurt, and vanilla together. Pour into flour mixture. Mix with a wooden spoon until it just comes together.

Move to a floured surface and press the dough out into a circle, about 1/2 an inch thick. Cut into 12 wedges. (This makes somewhat small scones – you can do 8 wedges if you want larger, bakery-style ones.)

Transfer wedges to a baking sheet lined with parchment paper or greased well. Bake in a 400 degree oven for 12-14 minutes, until tops are slightly browned and the scones are cooked through.

David says he approves of these. And, well, anything with chocolate in it.



Baked Chicken Tenderloins with Wine and Feta Cheese

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My sister and I took my kids to the Memphis Zoo on Saturday for a few hours. We had a blast; but by the time we got back, we were all hot, tired, and a little grumpy. The kids and Ashley took a nap. I read and wrote and stared out the window. About 5:15, I figured I should think about dinner.

We had planned to make Tomato Basil Burgers, which are awesome. But we both forgot and had hamburgers for lunch, and we just weren’t in the mood for something that heavy.

I used what she had to make these amazing chicken tenderloins with creamy feta broiled on top. You could use any piece of chicken, you’ll just need to adjust your baking time accordingly.

This recipe has some Greek flair, but I hesitate to call it Greek because I used Italian seasoning instead of straight-up oregano and California wine.


Baked Chicken with Wine and Feta

1 1/2 lbs. chicken tenderloins (or substitute breasts or thighs and adjust cooking time up)
1 tsp. garlic powder
1 tsp. Italian seasoning
salt
pepper
1/4 cup white wine (I used sauvignon blanc)
4 oz. tomato and basil feta cheese (like Athenos)

Preheat oven to 375F.

Pat tenders dry. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper. Place in a large baking dish coated with cooking spray or oil.

Pour in wine, trying not to wash away herbs on top of chicken.

Bake about 20 minutes, until chicken is cooked through. Sprinkle feta on top of chicken and broil for 3-4 minutes, until feta is slightly browned.

Serves 4, with about 3 chicken tenders per serving. You may need to spoon some of the feta back on to the chicken after plating it.

Out of interest, I calculated nutrition for this recipe. Each serving has 281 calories and 8 grams of fat. It is 6 points on the Weight Watchers Points Plus system. [True calories are probably fewer, because most of the wine stays in the pan.]

Gluten Free Meal Plan via Musings of a Housewife

Toddler Thai: Noodles in Peanut Sauce with Chicken

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I’ve really been struggling lately with what to pack David for lunch. He is 16 months old and goes to a Mother’s Day Out program twice a week. He’s also lactose intolerant—he can eat yogurt and baked goods, but dairy milk and cheese give him incredibly awful gas pains. If you’ve been a long-time follower, you might remember I had to go dairy-free for a few LONG months during his early nursing time as well.

Thankfully the dairy products I ingest no longer seem to bother him (he’s still nursing, but only 1-2 times a day). But when it comes to feeding my sweetie boy, I’ve had to be more creative than I ever was with Libbie. (Which is not hard, considering she ate only bread, cheese, and bananas for about 6 months.)

David is also underweight and just went through a bunch of tests to make sure there was no underlying problem. Nope … just genetics is our guess. Mr. V and I are both short, and Mr. V just has a small frame, too. His dad and sister are the same way.

All that to say, it’s hard to find cheese-free lunch options for a baby that also pack in fat—and that he will eat! My kids have always been fans of peanut butter, though, so I’m hopeful these Thai Peanut Noodles will be a hit. The itty-bitty pastas are too cute for them not to love!

Toddler Thai Noodles with Peanut Sauce and Chicken

Makes four 3/4-cup servings

1 cup mini noodles, such as Barilla piccolini mini-penne
1 chicken breast, cooked (see my method below)
1/2 cup creamy peanut butter
3 to 4 T ponzu sauce or soy sauce
2 T honey
1 tsp sesame oil
2 T finely grated carrot

Boil noodles according to package directions. Drain and set aside.

Sear and saute chicken breast (you can also boil or bake it, but it will be less flavorful). I cooked my chicken in a cast-iron pan with ponzu sauce, and just kept adding more sauce as it evaporated. The sauce glazed the chicken nicely as it cooked.

In a small saucepan over medium-low heat, stir together peanut butter, ponzu sauce, honey, sesame oil, and grated carrot. You can substitute soy sauce for ponzu sauce; if you do, you might add a squeeze of citrus to the pan for extra flavor. Ponzu is a sauce made with soy and lime or lemon juice.

Combine cooked noodles and sauce. If needed, you can thin out sauce with more ponzu/soy or some of the pasta water.

Cut chicken into bite-sized pieces and add to pasta.

For freezing, divide into 1-cup containers. Defrost and reheat in the microwave for 1 minute, until hot.

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You can make this gluten-free as well as dairy-free by using gluten-free soy or tamari sauce and gluten-free pasta, or substitute rice.

Fluffy 100% Whole Wheat Bread: It Can Be Done!!

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A few weeks ago, I pulled a cookbook off my shelf, searching for a bread recipe. I’ve been baking up bread at least once a week to feed my kiddos and the bachelor who lives downstairs.

I love bread-baking, in case I haven’t mentioned that a time or twenty. I love the smell of the yeast, the ingredients learning to cling together. The rising dough. A soft, brown crust.

I’ve mostly been making white bread lately, with a cup or two of whole-wheat flour thrown in. Even though it makes me cringe, it’s just so much easier than fussing with whole-wheat bread. The whole-wheat recipe I’d fallen back on time and time again required soaking of grains, 10-20 minutes with my mixer, and a bread that tasted like honey to me. (I’m just not a huge fan of most honeys, and although I use it I don’t want the taste to be overwhelming.)

So anyway, I made a recipe for simple bread loaves from Food That Says Welcome, a great little paperback cookbook from Barbara Smith—Michael W. Smith’s mom! It was the puffiest, softest bread I’d ever made. I lovingly called it “pillow bread” and gave the recipe a big star. But … I wanted to make it a whole-wheat bread, since white flour has basically no nutritional value.

I’ve decided the key to this puffy bread is triple rising. Yep, you heard me. Yes, that adds additional time to bread-baking, which is already a lengthy process. But it’s totally worth it. And, as this recipe shows, it can even make 100% whole wheat bread soft and puffy. I’ve NEVER had a 100% whole wheat bread that wasn’t dense.

So, whole foodies, your problems are solved. Make this bread. Listen to the rave reviews. Smile because you know the secret. And if you’re feeling generous, share the recipe.


Fluffy 100% Whole Wheat Bread Loaves

Makes 3 loaves

5 tsp. or 2 packages active dry yeast
2 1/2 cups warm water, divided
1/4 cup honey
1/4 cup sugar (I used sucanat)
1/2 cup butter (1 stick)
1 T salt
6 cups white whole wheat flour (I like King Arthur White Whole Wheat)

This recipe can be made either in a stand mixer with dough hooks or mixed by hand. Because there is not a lot of kneading, it’s not too bad to do by hand.

Pour 1/2 cup warm water into a large mixing bowl. Sprinkle yeast over it. Let sit for 5-10 minutes.

Meanwhile, melt butter over low heat. Add honey and sugar and stir together. Let cool slightly – it’s OK if it’s warm, but not hot.

Add butter mixture, salt, and remaining 2 cups water to the yeast and water in the bowl and stir well to combine.

One cup at a time, add in flour and stir until it’s combined. When done, turn dough out onto a floured surface and knead just until all the flour is worked into the dough. [Or, use speed 2 on your mixer with dough hooks.]

Cover bowl with a towel and let rise until doubled, about 1 hour. Punch down dough and then let rise again, about another 45 minutes to an hour.

Separate dough into three equal balls. Press each ball into a rectangle with floured hands, roll up lengthwise, and then tuck ends under. Place loaves in greased loaf pans.

Cover pans and let rise again 30 minutes, until dough is to the top of the pans.

Bake at 350F for 25-30 minutes, until loaves are golden brown and sound a little hollow when you tap on them. Let loaves cool completely before slicing and serving.

Pumpkin-Pecan Cinnamon Rolls with Cream Cheese Icing

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Welcome to April’s Secret Recipe Club post, the one where I say, “Who care if it’s practically summer outside? I want something pumpkin!”

My assigned blog for this month was An Opera Singer in the Kitchen, where Noelle writes passionately about singing, her adorable baby girl Julianne, and mostly-vegan recipes.

This recipe is from October 2010 and on Noelle’s site it is vegan through and through. And, well, I’m not vegan. I’m not opposed to vegan recipes by any means, but I didn’t want to buy a bunch of ingredients I might not use again.

So here’s my version of Noelle’s delicious Pumpkin-Pecan Cinnamon Rolls with Cream Cheese Icing! Pretend it’s fall right along with me …

Pumpkin-Pecan Cinnamon Rolls with Cream Cheese Frosting

Dough

1/4 cup very warm water (but not hot)
1 package or 2 1/4 tsp active dry yeast
1/3 cup milk
1 egg
1 T melted coconut oil or butter [I actually forgot this and it still turned out fine]
3/4 cup pumpkin puree (NOT pie filling)
2 cups unbleached all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup brown sugar
1 tsp fine salt
1/2 tsp cinnamon
1/4 tsp cardamom (optional – don’t buy it if you don’t have any because it’s $$$)

In the bowl of a stand mixer*, pour in water and then sprinkle yeast on top. Let sit for 5-10 minutes. Add milk, egg, butter/oil, pumpkin puree, 1 1/2 cups white whole wheat flour, brown sugar, salt, cinnamon, and cardamom. Beat on medium speed until well combined.

Add in all-purpose flour 1/2 cup at a time. Turn your mixer to speed 2 and let go 5-10 minutes. Add more flour if the dough seems too sticky. When the dough is elastic and not too sticky, dump it into a greased bowl. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.

*If you don’t have a stand mixer, you can knead the dough by hand or make it in a bread machine on the dough setting.

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Filling

3 T softened butter
1/4 cup white sugar (or sucanat)
2/3 cup brown sugar
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp powdered ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup chopped pecans

In a bowl, combine all of the filling ingredients except the butter and pecans (white sugar through cloves).

Roll out the dough to a 16″ by 12″ rectangle on a lightly floured surface. (I did this in two phases.) Spread with softened butter, then sprinkle with filling mixture. Sprinkle pecans over the top.

Tightly roll the dough lengthwise until you have one long log. Pinch the seam to seal. Use a very sharp knife to cut into 15-16 slices. Transfer slices to a buttered 9×13 dish. Cover with towel and let rise 30-45 minutes, until the rolls are nice and puffy and squished together.

Bake uncovered at 375F for 25-30 minutes, until brown and cooked through.

Cream Cheese Icing

4 ounces cream cheese, softened
1 tsp vanilla
1 T milk
about 2 cups powdered sugar

With an immersion blender or by whisking vigorously, combine cream cheese, vanilla, and milk. Stir in powdered sugar, 1/2 cup at a time, until icing is smooth and spreadable.

Spread hot cinnamon rolls with icing for optimum gooey-ness.

Admittedly, this recipe is more work than I usually do in my cooking; however, homemade cinnamon rolls are one thing that are worth the investment, usually. They are so soft and delicious and amazing warm out of the oven. Perfect with a hot cup of coffee or a cold glass of milk.



Gluten-Free Snack Night

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Oh, snack night. You are so good. You fueled my love for dips and appetizers and caused me to eat many a mozzarella stick or jalapeno popper.

Since I was a little girl, my family would occasionally break all the rules and have snack night. It was a must for New Year’s Eve, but any night could become a special occasion with plates of appetizers and a game of Trivial Pursuit.

Last week I was in Pennsylvania with my parents, my sister, and my kids. It’s kind of strange being without my husband. I feel that I revert to some former, surly, teenaged version of myself, despite the fact that I have two small children. I guess it’s just playing the roles that we had until the time when I left home.

Anyway, we decided to have a snack night Friday – with the only update being that my sister has been eating gluten-free since January. I’m proud of her for keeping it up; she really feels much better. And since we try to support her and not “lead her to temptation,” we made a completely gluten-free snack night.

So while I am not a gluten-free girl, I know many people who are and I wanted to share the fantastic snacks we had. Maybe you can use them for a snack night of your own!

Chive and Onion Deviled Eggs

Sausage Cheese Balls

Potato Skins [We used bacon instead of chorizo and regular baking potatoes]

Mexican Corn Dip

We also had an amazing baked brie with apple slices and gluten-free crackers. I wish I had a picture, because it was beautiful, but I was too busy stuffing my face at the time. Here’s the recipe, though!

Tangy Baked Brie

adapted from All Recipes

1 8-inch round of Brie cheese, with the top layer of rind cut off
1 teaspoon butter
a handful of pecan halves
1 T balsamic vinegar
1 T molasses

Place the Brie in a baking dish and preheat oven to 350F. Spread butter over the top of the round, then place pecan halves on top. Drizzle with vinegar and molasses. Bake for 20 minutes or until gooey. Serve with fruit and crackers.

Mexican Corn Dip AKA Magically Delicious Dip

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Many, many, MANY moons ago (in 2008! Before my first child was even born!) I shared this recipe for Mexican Corn Dip. Works for Me Wednesday was still being hosted at Rocks in My Dryer, George W. Bush was still president, and I had infinite amounts of time to sleep where I wasn’t being woken up at 4 a.m.

This recipe has gained a reputation among my friends, especially Amanda, as the “Magically Delicious Dip.” For no good reason, it is SO awesome. The perfect combination. A way to ingest three kinds of corn at once.

Since I am guessing most of you weren’t reading my blog in 2008, I thought I would share the recipe again. You’ll want to make this dip for every party ever. It’s gluten-free, it’s creamy, it’s a little spicy — and you can amp up the spice depending on which Rotel you use. Go for it. You won’t regret it!


Mexican Corn Dip

1 can Rotel (I use “milder,” because I am a wimp)
1 can yellow corn
1 can white corn
1 block cream cheese (8 oz.)
1/2 tsp garlic powder (optional)

Drain the cans of corn. Plop everything into a small baking dish. I use a 2-cup slow cooker so that I can keep it warm at the party. Either microwave for a couple minutes or bake for 30 minutes at 350 F. Stir all together to combine and voila: corn dip. Serve with tortilla chips.

Added to Tasty Tuesday and Ingredient Spotlight: Cream Cheese at Eat at Home.

 

Secret Recipe Club: Garlic Naan

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I figure by this summer I’m going to have a whole Indian menu that I can cook. So far I’ve grilled up Indian Pork Kebabs (picture here), thrown together a Pineapple Raita, and now made naan (Indian bread) from scratch. What’s next? Samosas?

My site for this month’s Secret Recipe Club was Beantown Baker. Jen is an engineer who – you guessed it! – lives in Boston with her husband and cats. Her site is full of chocolatey confections (HELLO, Frito candy??!) I want to make … and a few savory treats, like this one.


Naan is a bread from northern India that is chewy and delicious. According to the Internets, it’s hard to replicate at home because it is traditionally cooked in a very, very hot clay oven (much like a pizza dough). This version is baked in a hot oven on a stone or very hot baking sheet. The garlic-butter topping really lends a fantastic and, well, garlicky flavor; this one is for garlic lovers only, people. The garlic gets baked into the bread and permeates every bite. Following Jen’s recipe I got a pretty good result; at the end, I’ll talk about some things I might do differently next time.

Garlic Naan

adapted from Beantown Baker

2 cups bread flour
1/2 tsp. salt
1 1/8 tsp. active dry yeast
3/4 cup buttermilk or yogurt (I used whole milk + vinegar and let it sit for half an hour), room temperature
3 T expeller-pressed coconut oil (or melted butter or other flavorless oil)
1 T water
4-5 large cloves garlic, finely minced
2 T melted butter
1/4 cup fresh cilantro, chopped or 2 tsp. dried cilantro
kosher salt

In a medium-sized mixing bowl, stir together flour, salt, and yeast. (If you’re going to use a stand mixer, go ahead and put it in the mixer’s bowl. Use the smaller bowl if that is an option.)

Add in yogurt or buttermilk, oil, and water; stir to combine until it is a ball. Knead by hand or on speed 2 on your stand mixer for 5-10 minutes, until the dough is smooth and elastic. Place dough ball in an oiled bowl, flip to coat with oil, cover with a hand towel, and let rise for about 1 1/2 hours. (Halfway through rising time, preheat oven to 475F with your pizza stone or upside-down jelly roll pan inside it.) Separate dough into four equal-sized balls; set aside, cover, and let rest for another 10 minutes.

In a small bowl, mix together minced garlic, melted butter, and cilantro. I used a microplane zester to grate my garlic so it was very fine.


Roll out each ball to 10-inch ovals about 1/4-inch thick. Spread with garlic butter mixture. Sprinkle with kosher salt. Place ovals on stone/cookie sheet (this may take two batches) and bake 6-10 minutes, until brown on top and slightly puffy. Jen said hers took 6-7 minutes; mine were more like 9-10. My oven tends to take longer, though, so just keep checking.


Looking at another recipe, if I made these again I might let the dough rise for a longer time (it said 2-4 hours) and cook them like a tortilla, using a hot cast-iron skillet on the stovetop. But I liked the ease of baking, and I am definitely not complaining about these tasty flatbreads!

By the way, you can still print my recipes using the “Print Friendly” function. On the “Sharing Is Caring” bar down there, the green and white button that has a little leaf on it is for printing. There, you can delete any pictures or paragraphs you don’t want to print.


The Last Pork Night with #Publix4Pork

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It’s been four weeks of pork here in the Vanderbilt household! We have had more fun with this campaign than I ever expected. For four weeks, we’ve cooked a giant meal with two pork entrees and fed our friends.

Last night, our friends L and C offered to have us to their apartment instead so I didn’t have to clean. What a blessing! Especially since I think I made a new record number of dirty dishes preparing the meal.

We feasted on a green salad, Beer-Braised Pork Cutlets, Cranberry-Balsamic Pork Cutlets, Asparagus and Green Beans in Citrus Oil, wilted slaw, Quinoa “Mac and Cheese,” and brownies.

The beer-braised cutlets won the vote 3 to 1 on which pork was the favorite. I love dill anything – pickles, potato salad, etc – and the dill in this really made it. It isn’t the prettiest dish ever (especially in my old, stained Corningware), but the taste was excellent – especially alongside L’s lovely wilted slaw with celery seed. It all made my German tastebuds very happy.

Mr. V did like the Cranberry-Balsamic Cutlets better, though. They are even less pretty than the beer-braised ones, but very tender and tasty. I could drink balsamic vinegar, so anything with it usually makes me happy.

The theme for this week was Healthy Comfort Foods, and I believe both of these dishes certainly fit that bill. They are hearty and flavorful without being deep-fried or highly caloric.


Cranberry-Balsamic Pork Cutlets

source: Group Recipes

1 lb. pork cutlets or boneless pork chops
salt and pepper
1T butter
1T olive oil
3T flour
1 cup chicken broth
1/2 cup cranberry relish (see below)
1T balsamic vinegar

To make cranberry relish, pulse about 2/3 cup fresh cranberries, the juice and zest of half an orange, and 1/4 cup sugar in a food processor or blender. Use 1/2 cup for recipe and any additional relish for garnish. Alternately, use store-bought relish or cranberry sauce.

Pound cutlets between piece of plastic wrap to thin out and tenderize. Season with salt and pepper.

Melt butter and oil together in a large skillet over medium heat. When it’s hot, place cutlets in skillet. Cook for three minutes on each side.

Whisk remaining ingredients together (flour through vinegar). After pork is browned, pour mixture into skillet. Cook for another 10 minutes or so, until sauce is thickened.

It’s the last week to enter to win the wonderful prize package:

  • coupons for $40 of fresh pork
  • a meat thermometer
  • a reusable bag
  • a pedometer
  • and a nice reusable water bottle!

To enter, just comment on this post with a favorite pork recipe of yours!

One winner will be chosen from all comments on my #publix4pork posts. You can comment once on all entries, for up to four entries! Winner will be chosen Monday, February 20.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

Jalapeno Creamed Corn

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After my first #publix4pork post, I had a couple people ask about the Jalapeno Creamed Corn I mentioned. It definitely added a kick to the night. My husband and friends are spicy-food lovers; each week, the dishes that make my mouth light on fire have been their favorites.

I am extremely sensitive to spicy foods for some reason. I love the flavor of jalapeno, but I usually go to great lengths to remove all the seeds and veins and eke out all the flavor but not too much of the spice. Which often means my husband will just pour hot sauce over whatever I’ve made.

(Speaking of jalapenos, yesterday I made Jalapeno Popper Quiche and unfortunately had to use the milk-in-the-eye trick I remembered from Heavenly Homemakers. Not my finest moment.)

So to me, this creamed corn is really hot. But for normal people, I understand that it’s just slightly spicy. Either way, it’s really good!

Jalapeno Creamed Corn

Adapted from Rachael Ray 365: No Repeats

2T olive oil
2T butter
1 large yellow onion, diced small
2 jalapeno peppers, seeded and diced
1 bell pepper (I used green, but any color works), diced
20 ounces frozen corn
1T flour
1 1/2 cups chicken stock or broth
1/2 cup heavy cream
salt and pepper
2T chopped fresh cilantro (optional)

Heat a large skillet over medium-high heat with oil and butter. [Yes, I did use a saucepan. All my skillets were in use! But a skillet would be better.] When butter is melted, add onions, jalapenos, bell pepper, and corn kernels. Sprinkle generously with salt and pepper. Saute until onions are translucent, about 5 minutes.

This is what your veggies look like if you thought you had a big bag of frozen corn but you only had about 1/2 a cup and you have to send your husband to the store.

Sprinkle with flour and cook for 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil, and then reduce heat to medium-low to simmer. Cook until it’s creamy, about 5 minutes.

If it still seems too runny, make a slurry with 1T cornstarch and 1/4 cup water. Pour into corn mixture and continue simmering until thickened.

Pour into a serving bowl and sprinkle with more pepper and fresh cilantro.

A Little Nosh

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