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  • 28 Mar 2018 2:41 PM | Anonymous member (Administrator)

    Pear Berry Crumble:

    1 cup peeled and chopped pear 
    2 cups fresh or frozen blueberries 
    1 cup fresh or frozen raspberries 
    3/4 cup all purpose flour 
    2/3 cup unpacked light brown sugar 
    6 tbsp regular butter, melted

    Directions Preheat oven to 350˚F. Place fruit in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with fruit. Place fruit in an 8-inch square pan.

    To make topping, add melted butter to remaining flour mixture, and mix well. Crumble little bits of topping all over top of fruit. Place pan in oven. Bake 35-40 minutes, or until fruits start to bubble. Cut into 8 pieces, and serve warm or at room temperature. 

  • 28 Mar 2018 2:40 PM | Anonymous member (Administrator)

    Chicken Marinade/Flank Steak Marinade:

    Chicken Marinade:**

    1 C soy sauce
    1/2 C Mirin or sherry
    1/2 C brown sugar
    1 Tbls fresh grated ginger or 1 tsp powdered ginger
    1 clove garlic -crushed

    Mix well and marinate chicken for at least 1 hour.  Baste while cooking **I generally only make about half as much of this recipe

    Flank Steak Marinade:

    1/2 C brown sugar
    6 Tbls olive oil
    4 Tbls cider vinegar
    3 cloves -crushed
    3 Tbls grainy mustard
    4 Tbls lemon juice
    1.5 tsps salt

    Mix all in a large bowl or plastic bag with zipper. Add you meat of choice and marinate of at least 1 hour.


  • 28 Mar 2018 2:01 PM | Anonymous member (Administrator)

    Crockpot Taco Soup:

    Easy and delicious crockpot taco soup recipe for the rainy spring days!

    I cut recipe in half to feed two adults and two small kids.

    To feed 5-6 adults:

    4 chicken breast
    1 packet of fajita or taco seasoning
    1 jar salsa
    2 cans beans of your choice (I do one pinto and one black).
    64 oz beef broth

    Grease bottom of crockpot. Place chicken breasts in first and pour all ingredients over chicken.
    Set low for 6-8 hours
    Set high 4-6 hours

    30 min before time is done, remove chicken and shred it. Place shredded chicken back in crockpot for remaining time.

    Top with sour cream, tortilla strips, avocado, or whatever you like!

  • 5 Mar 2018 11:25 AM | Anonymous member (Administrator)

    Kombucha is currently experiencing a huge explosion of new found popularity however this fermented tea has been around for centuries. It's immune boosting and probiotic digestive aiding benefits are many but it's also a fizzy delicious treat that can become a daily drain on your wallet.  Well guess what? Kombucha is really easy to brew at home and much more cost effective. Here is how to make batch brewed (as opposed to continuous brew) Kombucha at home. This will yield you a slightly fizzy beverage that tastes like apple cider.


    Organic black tea - 8 bags

    Sugar - 1 cup

    Water - 3 1/2 quarts

    Scoby - (Symbiotic Culture of Bacteria and Yeast), a purchased starter kit or even better, an extra scoby from a friend or SRMC member who brews her own, hint hint!

    Starter tea - from prior batch of kombucha, homemade, store bought or from the friend who gave you the scoby, 1-2 cups


    Large stock pot for brewing tea

    1 gallon GLASS container

    Approximately 4-6 GLASS bottles/jars with lids/seals(24-32oz each) for secondary fermentation/carbonization (you want to avoid jars with metal as much as possible but we have found mason/ball jars work just fine)

    Tightly woven cloth - Paper towel, clean napkins, or tea towels

    Funnel - helpful but not entirely necessary

    Step 1:

    Bring water to a boil then remove from heat. Pour in sugar and stir to dissolve. Add the tea bags and walk away until room temperature.

    Step 2:

    Remove tea bags (and dispose). Pour contents of pot into your gallon jar.  Add the starter tea and scoby. Cover with cloth. (I use a folded over paper towel and then secure with a rubber band.) Store for 7 days in a cool dark place.

    Step 3:

    After 7 days - begin brewing a fresh batch of tea following instructions from step 1.  When this tea is cooled, uncover the gallon jar and remove scoby with CLEAN hands. (Put scoby aside in a clean, non-metallic bowl.  You will notice a new layer has formed on the top.)

    Reserve 2 cups of Kombucha to use as starter tea for the next batch.

    Pour off the remaining liquid from gallon jar into your 4-6 glass jars using the funnel if needed. Seal tightly with lids.  (Store for 3 days in a cool dark place to allow for secondary fermentation, then put in refrigerator. Drink when cold.)

    Wash the gallon jar well and proceed to do step 2 again. Rinse and repeat. And so on and so forth.


    There are so many flavors available for purchase in the stores, can I do that at home too? Yes!There are many ways to customize and flavor your Kombucha during the secondary fermentation process - here are some resources:



    What if I go on vacation - do I need a Kombucha babysitter?  No. If you'll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.

    Can my kids drink Kombucha?  The answer to that is it's up to you. This can be controversial as there is a very (very, very) small amount of naturally occurring alcohol which is a product of the fermentation process.

  • 5 Mar 2018 11:17 AM | Anonymous member (Administrator)

    Zucchini Chips

    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 TBSP olive oil
    ¼ cup freshly grated Parmesan
    ¼ cup Progresso Italian seasoned bread crumbs
    1/8 teaspoon salt
    Freshly ground black pepper

    Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

    Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the  oil. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

    Bake the zucchini rounds until browned and crisp, 22 to 30 minutes. Remove with a spatula. Serve immediately.

  • 5 Mar 2018 11:13 AM | Anonymous member (Administrator)

    Mom's Zucchini Bread


    2 cups all-purpose flour
    1 cup whole wheat flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    3 teaspoons ground cinnamon
    3 eggs
    1 cup vegetable oil (or half applesauce)
    1 cup white sugar
    1 cup brown sugar
    3 teaspoons vanilla extract
    3 cups grated zucchini (3 medium zucchini)


    Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (I use foil and no flour).

    Grate zucchini, give your kid a spoon and let them help “stir” for a while.

    Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. If you don’t mind a little mess, let your kid hold the sifter and shake, shake, shake the dry ingredient through!

    Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

    Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

  • 4 Mar 2018 10:36 PM | Anonymous member (Administrator)

    Rigatoni with pepperoni and mozzarella
    RECIPE MAMA: Jonnika Benjamin

    12 ounces rigatoni
    3 ounces sliced pepperoni, halved (about ¾ cup)
    1 onion, chopped
    1 green bell pepper, thinly sliced
    2 garlic cloves, minced
    One 28-ounce can whole peeled tomatoes, crushed well by hand* (let kids help!)
    1 teaspoon dried oregano
    Freshly ground pepper
    ¼ cup grated parmesan cheese, plus more for topping
    6 ounces fresh mozzarella, diced (about 1 cup)
    Red pepper flakes

    Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot.
    Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
    Add 1 cup water, the tomatoes, oregano, ½ teaspoon salt and a few grins of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes.
    Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes and more parmesan.
    *Let the kids crush the tomatoes. Empty the can into a bowl and show them how to crush by hand.

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