Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, March 18, 2013

C'mon Spring!





This morning when we woke up, it was snowing...

Yesterday--it was very cold and grey--all day long...

I was curious about this time last year, 
so I checked my blog and almost exactly to the day:
I had posted a very different scenario.. 

I called last year's post...Signs of Spring--sounds nice, doesn't it?

See here for last year's SIGNS OF SPRING blog post.

Last year, the week's forecast for this time was a string of 70 degree sunny days..

This year--the forecast for this week is 40s/50s and rain..

(I promise, I am not complaining...just noting the difference with interest...)


Signs of Spring this year?  

Well, the crocus are up, that is true--
and I did make coconut macaroons this weekend...



Coconut macaroons and crocus are the harbingers of Spring, right?



But when the kids played outside last year--they were in shorts.

This year: they were hanging out in their coats...






They are soo sick of their coats...
and while we wait for the the daffodils to bloom...

I crochet granny squares.
 Lots and lots of granny squares..

I started like four years ago, before we moved East, to make a blanket for Magda. 
I put them down a long time ago and have only recently picked them back up again...










They kind of look like Spring, a bit...so maybe they can be this year's Sign of Spring...

And the good news is--after I crochet 3 more--

I...WILL...BE...HALF...WAY...DONE!

Only 59 more to go...should only take about 4 more years or so...




And since it was cold and grey yesterday, 

(a cold and grey spring day always reminds me of when Greg and I went to Italy..) 

I was kind of in the mood for a nice Tuscan minestrone...

I found this recipe and spent a cozy afternoon making a batch
 that we enjoyed with some grilled bread and a nice 
bottle of merlot...

Spring is just around the corner...right??






This recipe is really, really good and would be delish on any grey and rainy Sunday!

Hopefully there won't be too many more of those Sundays in the near future...

Happy Almost Spring!

Monday, July 30, 2012

Summer Squash Recipe




I am going to call it foresight...I think Greg would use a different word altogether, but whatever it is...lets just say I had A LOT of it when I planted a teeny-tiny Italian yellow squash plant last spring...



That little guy has basically taken over my garden and in the process--yielded many MANY offspring--so much so that we are having a hard time keep up with the summer squash bounty.








But instead of being overwhelmed by the deluge, we are just eating A LOT of yellow squash--which is not such a terrible thing especially since there a loads of good recipes out there.

And the best recipe I found so far this summer is one for a light & healthy salad--
works well with zucchini too.



Its basically like a squash carpaccio.






Its pretty simple...
first, I make thyme-infused oil for the dressing 
by steeping a bunch of thyme in some olive oil on the stove. 

Heat oil until bubbles appear; add thyme...turn off heat, cover and let sit for 20 minutes.


Next, grab whatever zucchini or (in my case) yellow squash you have lying around
6-8 small squash total--baby squash is better; thinly sliced with either mandolin or veg peeler
(remove some outer skin and stop when you get to seeds--should have long wide swipes)
6 squash blossoms
about a cup of cherry tomatoes halved or small tomatoes sliced
about 1/3 cup, more or less, of fresh ricotta
1/4 fresh basil leaves or mint leave or combo of both, torn
one lemon, salt, pepper, red pepper flakes










Arrange squash strips on platter, top with squash blossoms, dollops of ricotta, tomatoes, herbs, s+p and
red pepper flakes...drizzle with thyme oil and a good squeeze of lemon juice...


So summery, fresh, healthy and satisfying...




Its kind of amazing, really--this bounty of summer!






Monday, July 16, 2012

a Cucumber-Infused Cocktail




We went out to dinner a few nights ago and I ordered a cocktail with cucumber-infused vodka.

 It was love at first sip.  

Cucumber is a bit unexpected as a flavor but when done right, 
nothing is quite as refreshing.  

It tastes just like summer but not in the typical sweet way...
It has more of an herbaceous, crisp thing going on.

And I liked it so much, I infused my own vodka.






Which is not difficult to do--I sliced up 1/2 a cucumber; peeling and removing all seeds...
And added the thin cucumber slices to a bottle of vodka for 3 days. 

 (Remove all cucumber after 3rd day or vodka will taste bitter.)

Easy and tasty!


I can't quite seem to replicate the drink that I had--yet! but instead, I made 
Cucumber Mint cocktails...

which were just as good!





Mint, Cucumber and Vodka Cocktails
makes 2 
 adapted from Martha Stewart


1 cup loosely packed mint leaves
1 tablespoon sugar
3 tablespoons fresh lime juice (from 2-3 limes)
4 ounces (1/2 cup) cucumber-infused vodka
1 ounce (2 tablespoons) Cointreau
ice & club soda
spears of cucumber for garnish

Fill shaker with ice.  Add mint, sugar, lime juice and shake.  Add Cointreau and vodka
and shake again.  Strain 3/4 way into 2 glasses filled with ice.  Add club soda till top.
Stir, garnish with cucumber and enjoy.











Very summertime!





Monday, July 9, 2012

Indoor S'mores


Its Summer time, its hot and its time for s'mores. 

Except for the fact that there is this teensy, weensy heat wave that we are having...

So, instead of building a camp fire outside 
(which would prove that I was certifiably INSANE!)

The kids & I roasted marshmallows over the stove 
(which proves that I am just borderline off my rocker.)

But I had to make s'mores because
I had to make this recipe for homemade graham crackers I saw!!

I mean, how could I not??

Home. Made. Graham. Crackers.  

Seriously!!

OK--this did require that I turn on the oven for 20 minutes...

Greg said I should turn on the heater while I was at it.
(Sometimes he can be so NOT funny.)


Homemade graham crackers, btw--are awesome.


Recipe for them live here.



















The crackers themselves were flaky, rich, and flavored with cinnamon. 
They had a nice nutty taste from the toasted wheat germ, which I loved...

Perfect, actually, with a cup of coffee.


 Kids LOVED the grahams too and of course, the whole thing
but really, what's not to love:

marshmallow, chocolate and graham goodness.


Plus when it's already 106 degrees outside--
what's another couple degrees....

I'd turn the stove on again in heartbeat for a s'more!




Monday, June 4, 2012

Cherry Pie Season





I love cherries.  LOVE them.  

Especially love them in pie...

Not the cloying, overly sweet, store-bought kind of cherry pie with the cardboard crust.  


But a fresh, home-made, flaky-crust pie--made with sour cherries.


Pure love.





I made such a home-made pie this weekend...

Magda was (still is) a bit sick, running a fever and I thought..

Nothing says get well like a slice of cherry pie!



ok, maybe not exactly but my heart was in the right place...



(hmmm...maybe that is why she is still sick...)





But cherries are loaded with Vitamin C...so surely that is a good thing, right??


And I just put a little sugar, almond, butter, vanilla & flour in to hold it all together...













Cherry Pie with Almond Crumble
adapted from Everyday Foods


1 cup plus 1 T all-purpose flour (spooned and leveled), divided plus more for surface
3/4 cup granulated sugar
1/2 t salt, divided
3 cups frozen mixed berries (set to thaw in colander in sink)
1 cup fresh pitted cherries
2 cups drained jarred sour cherries (from 1 24-ounce jar)
1 t pure vanilla extract
1 homemade or store-bought pie crust in a deep dish 9-inch plate
1 large egg white, lightly beaten
1/2 cup light-brown sugar
1 stick cold unsalted butter, cut into pieces.
1/4 cup almonds


1) Preheat oven to 375 degrees with rack in middle and lower thirds.  In a large bowl, stir together 1 T flour, granulated sugar, and 1/4 t salt.  Stir in cherries, thawed/drained frozen fruit, and vanilla. Brush
crust with egg white and fill with cherry mixture.

2) In a food processor, pulse together 1 cup flour and 1/4 t salt.  Add brown sugar, butter and almonds; pulse until large pieces form.  Scatter crumble over filling.

3) Bake on middle rack, on baking sheet (covered with foil) on lower rack to catch drips, until topping and crust is golden, 45 minutes.  Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more.  Transfer to rack and let cool.  Server warm or at room temp.  (Cover and keep at room temp, up to 3 days.)



Seriously, so good...and if you have not had cherry pie in a while--

You owe yourself a slice...or at the very least:



Have a bowlfull of cherries.





Tuesday, May 29, 2012

A Memorial Day Meal



I was gong to default to brats and sauerkraut for our Memorial Day cook out, but as much as I love brats and sauerkraut...I decided to do something a little bit healthier this year...

I marinated a couple chicken breasts in low fat plain yogurt with salt, pepper and 6-8 chopped up cloves of garlic for 5-6 hours in the frige...

Making and reserving some extra marinade on the side to use as a sauce with dinner.

After a bit on the grill, the chicken was very moist and flavorful.

Then, I had been intrigued by a recipe I saw for a watermelon & tomato salad, 
so I decided to make that as well...





Very simple...sliced up heirloom tomatoes, and slices of watermelon.  Drizzled with a vinaigrette of 3 T olive oil and 2 T red wine vinegar.  Sprinkle with salt, pepper and torn basil leaves.

Something very nice and refreshing about the 
sweetness of the watermelon and tartness of the vinegar.

Love that!





And then my go-to  French potato salad recipe from the Barefoot Contessa.

Boil 2 lbs. red potatoes until fork tender...dress with a combination of:

  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
Toss with 6 Tablespoons of fresh, mixed, chopped herbs...
I like thyme, dill, rosemary, parsley, chives, rosemary, sage and basil.  
But any combo will do...


Add 1/4 cup chopped scallions.  Give  a couple big stirs.

Serve warm or at room temp.  So delicious and more light and flavorful than the old standby.


All this healthy eating so we could indulge in this...
Home-made brownies with pecans and vanilla ice cream!





We can't be ALL good!!  

Monday, March 12, 2012

Recipe: Crunchy Kale





AKA how to get your 4-almost 5 year old to eat something green!!






When it comes to eating at our house, my 7 year old daughter, Magda wins the prize, hands-down, for being the most adventurous eater.  Absolutely no contest.  At 2 years old, her favorite dish was Saag Paneer.  As she has gotten older--not only has she tried everything she has been offered, (more or less) she LOVES everything she has been offered!!

Pad Thai: can't get enough; veggie bibimbop or kimchi, bring it!...curries, sushi, souffles, artichokes, any veg roasted, pestos, Mexican mole sauce, nopales, anchovies on pizza...(ok, maybe not so crazy about anchovies!) Anything we throw it at her (not literally); she eats...even more crazy for a little kid...she enjoys it!

Luca, our son, on the other hand...not so much.  If its yellow (cheddar cheese & eggs) and brown (whole wheat flour tortillas) or white (pasta); he will eat it--no prob....but if there is even a speck of green...forget it; he can go into an over-the-top, tantrum mode quicker than you can say:

Quesadilla...

OR

 Mac and Cheese..

which is about all he will eat--willingly...

Then we discovered a recipe for CRUNCHY KALE...and suddenly, everything we thought we knew--was wrong...Up was down, right was left, Luca was eating something green...willingly and we started seeing double....But now, that the shock has worn off, I am willing to bet that if you have a picky eater at home, this magic trick--to get them to eat something green--will work on them too...



Its really easy and I am sure you have heard of it by now...It's Crunchy Kale.



My wonderful, lovely, grocery shopping, prop stylist husband picked up some Kale for me this weekend.  He thought this Red Kale was prettier (and would make for better photos) than the kind the recipe calls for which is Tuscan Kale or Cavolo Nero...black Kale.  Its not as pretty, but it does work well for this recipe, especially if you want to roast it whole-leaf...its very fun to munch it that way.  But, really ANY kind of Kale works great for this...if your store only has one kind, just try it...no biggie.





So, easy...pre-heat oven to 250 degrees.  The deal with this recipe is LOW AND SLOW!







Chop up your Kale OR in the case of the Italian kind--leave it whole! and toss with some good olive oil and sea salt.  Not too much of either...just a bit...you can add more salt if necessary once its done cooking.







Roast in oven for 30-35 minutes until nice and crispy...may take a little bit more time; too much olive oil can make it soggy.  Once out the oven, let cool down a bit and then...





Prepare to be amazed...





Yes, that is our son eating something with actual nutritional value.  I am so proud--I think I am actually  bursting mental buttons!  When all cooked up, its not much to look at, but with that wonderful CRUNCH, its the perfect vehicle for salty goodness and a plate of this stuff does not last long in our house.   Honestly, it just kind of disappears...we don't have to force anyone to eat it--they just do.  Not to mention, its really fun to eat.


But the VERY best part is that they have no idea how really good it actually is for them!!



 HA! HA! : )

so awesome!!






Monday, February 27, 2012

A 21-Day Detox Cleanse--again...


So, last year, Greg and I did Dr. Junger's CLEAN cleanse--

It was intense and I pretty much fought it every step of the way.

(I think my problem was that we did it starting Jan 1 or 2 when all I wanted was 
cold weather comfort food, red wine and chocolate every night after work!)  

But regardless, I acknowledged the reaped benefits of giving my body 3 weeks rest by eliminating many, many foods that are hard to digest--like gluten, dairy, eggs and soy--to name a FEW.  Because, even though it was hard, at the end of last year's cleanse--I realized it was an incredibly valuable thing to do for my health and I vowed to do the cleanse every year going forward...

Well, that time has come--I have started this year.  And this is basically what it is...

For 21 Days, you eliminate:
Any kind of wheat aka gluten, pasta, bread, crackers, tortillas, baked goods, oats, couscous, dairy, butter, cheese, yogurt, cottage cheese, white/brown sugar, honey, maple syrup, artificial sweetners, carbonated beverages, bananas, strawberries, grapes, peppers, tomatoes, eggplant, corn, white potatoes, citrus-except lemons, peanuts, eggs, mayo, ketchup, store bought salad dressings, red meat, white rice, corn, soy, caffeine, alcohol, processed foods.

For 21 Days, you embrace:
Avocado, hummus, miso, mango, pineapple, rasberries, blueberries, apples, watermelon, leafy green vegetables, zucchini, cucumber, carrot, butternut squash, broccoli, asparagus, rice milk, almond milk, brown rice, wild rice, millet, quinoa, lentils, beans, raw nuts, cold pressed oils, agave nectar, cold water fish, lean lamb, duck, chicken, turkey, garlic, onion, mushrooms, vinegars, mustards, home-made pestos, seeds, herbs & spices, green tea, almond butter, cashew butter, gluten free flours.

The foods you eliminate are potentially difficult for us to break down...if we are always eating them, its possible that we don't even realize we have trouble with them...The foods that are embraced are relatively easy to digest, highly nutritious and not typical allergens.

The other part of Dr. Junger's thinking is that the body can only heal itself when it has time to rest.  If we are always eating, we are always digesting and this doesn't allow us much down time.  On this cleanse, you have your main meal during the day at lunch time--a meal that typically contains a lean protein, greens and non-wheat grain, like wild rice or quinoa.  You then have a fresh veg/fruit juice/soup/smoothie for dinner and then again for breakfast.  You allow 12 hours to pass between your evening liquid meal and your morning liquid meal.  Smoothies can be made with almond or coconut milk, hemp protein powder, frozen fruit..etc.  Soups can be made raw or cooked. 
Freshly juiced vegetables and fruits--basically a powerhouse of health...in a glass...


There are other things you do that I will explain along the way.


  This is Day Four and here is how my weekend went...





First off...Top priority with any detox program is to drink 

PLENTY OF PURIFIED CLEAN ROOM-TEMP WATER.  

With Lemon!  All day, every day...with lemon.  Lemon is very good for the liver and really, this is what a detox is all about..There are several herbal supplements to aid and assist and I take those after the mid-day meal--will list those below.  And green tea...the whole world knows about how good green tea is for you, so I won't go into it here--but just suffice it to say...

I am drinking a lot of it!







A.M. Smoothie

Coconut milk, almond milk, almond butter, hemp protein powder, 
ground flax seeds, frozen raspberries, agave nectar...not bad!

Greg is a big fan of almond milk, blueberries, cocoa powder, almond butter and agave.





Mid-Day Snack

The point of this program is not to starve yourself or calorie deprivation.  You can have a mid-morning snack and a mid-afternoon snack.  Apples; handful of almonds, cashews or walnuts; brown rice cake with avocado; brown rice cake with almond butter & agave; hummus and baby carrots--all good choices.   I found these dried fruit & nut bites rolled in sesame seeds and a friend passed on this great recipe for lemon treats rolled in coconut.  I made different flavors of these kind of home-made LARA bars last year.





Yippee!! Lunch time--Real food...time to eat!!




Ok, this is an example of a vegetarian option...

On a bed of arugula and red cabbage-that I dressed with olive oil and balsamic vinegar, I piled on steamed broccoli--LIGHTLY steamed not over cooked...same with steamed rings of acorn squash. I topped with a home-made tahini sauce, cashews and sea salt.  Along side, I did a quinoa (a complete protein, btw) salad tossed with apple cider vinegar, olive oil, shallots, apples, raisins, chopped fresh herbs, cumin and sea salt.  It was so much, I couldn't eat it all!  As a rule, you should eat till you are 80% full.  Inspiration for recipe here.






Another vegetarian recipe, and this one was seriously SO good...

Vegetarian Nori Rolls with Nut "Rice"

Soak walnuts and sunflower seeds for 2 hours (makes them easier to digest) and then along with a hand full of fresh herbs and half an onion, toss all into food processor...whirl/pulse around until it resembles grains of rice--it really does look like rice, kind of, and its surprisingly good...

I then laid the nut "rice" on a toasted sheet of nori, topped with carrots, cucumber, avocado, sprouts, red cabbage or baby spinach.  Roll up, slice and dip into wheat-free tamari along with wasabi and ginger.

Incredibly satisfying and does not feel like you are depriving yourself AT ALL!!


The recipe to this is in CLEAN the book by Dr. Junger (and in link to pdf at end of post)...which if you think this is something you would like to consider doing--I HIGHLY recommend buying and reading CLEAN.  Besides being very informative, this is serious stuff and its good to be as well informed as possible.  If you were to google Clean clease, you'll get to the website that offers a "kit" for a 21 day detox session.  The kit is $425.  If you read the $10 book, you will find out everything you need to know--and what to get, on your own, so you don't have to buy the kit.  


That is what we did...




 In a bit of a nutshell, what you need to get:

Supplements--

1) Garlic--great antibacterial & detox aid.

2) Fiber--you can add powder to smoothies/juice/soups 
OR you can take in capsule form...Ground flax seed is recommended.
but either way its crucial that you move your bowels at least ONCE a day.  
Fiber is a very critical piece in the whole detox puzzle.

3) Omega-3s--just good to take.

4) Papaya enzyme--that is more me; it aids in digestion.

5) Probiotics--Absolutely necessary...
what we do to our poor gut by using all those anti-biotics is pretty incredible.  
Here is a chance to put some of the good guys back.

6) An herbal liver detox supplement...because it is all about the liver.
NOW makes a good one.

7) Organic olive oil--will explain later...

8)Plus, it is necessary to add protein powder to A.M. smoothie.  
This is great non-dairy hemp protein powder.

Other things to do:
1) Dry Skin Brush--Before you jump in the shower, you give your arms, legs, back, front side a little sloughing off of the old skin..the skin is hugely important in moving out toxins and this is a great way to get things going.

2) Hot/Cold showers--Hot as you can stand it for 30 seconds; cold as you can stand it for 30 seconds.  Repeat, and then repeat again--several times. Simple, challenging, exhilarating.

3) Use pure natural oils (like jojoba) as skin moisturizers instead of store bought lotions.  Try to limit make-up as much as possible.  Use organic, basic products to wash your self, hair, face, clothes, sheets, dishes, kids, pets, house.  Basic ingredients that you can pronounce and with nothing artificial in them.
No petrol-chemicals!

4) Exercise/Sweat--To get the toxins out, you have to sweat.  There is just no way around it.  Walk at least 15 mins a day...at least...exercising may seem counter-intuitive when restricting calories like this, but TRUST ME! You will feel amazing!!  I took a 15 minute sauna session this weekend after exercising and it was GLORIOUS!!

5) Yoga/Meditation--Stretch at least 10 minute before you go to bed and meditate for at least 5...but I know you can do more!  Meditating is challenging but think of it as a cleanse for the mind.  Just try to sit still and count your exhales till you get to 4 and start again.  You will get better with pracitce--I promise!!

Limit tv/computer...catch up on good book or some creative endeavor...or just go to bed early and catch up on some much needed sleep.


BUT BEFORE YOU DO!

 Have your P.M. MEAL

A juice is simplest and easiest to digest.  But it was cold this weekend, so I made this carrot/ginger/miso soup.  I chopped 3 cups carrots, an inch of ginger and added to 6 cups of water.  After the water came to a boil, I simmered for 15 mins till carrots became tender.  Using my immersion blender, I pureed and then added a couple tablespoons of miso paste.  Stirred till smooth and enjoyed with fresh dill and sea salt.


And remember, if you have your P.M. meal at 6pm, then you do not eat again till 6 A.M...with the exception of the olive oil right before bed, water and herbal teas.


Last thing you have to do, and I promise, this is it...is take a tablespoon or two of olive oil right before turning in.  Drink down with lemon water.  It helps moves things along...



Carrot/Miso/Ginger Soup

So, that it!!  19 more days to go...After you are done, you are in this unique situation to add the more problems food back into your diet, one by one, and see how you react...you may have an allergy to something you had no idea about.  It can be very interesting to see how your blank canvass, so to speak, reacts to foods that can be hard to digest.

But the funny thing is, that this time around--this year: I am not fighting it.  I am actually kind of into it (ok, so I am day four--I am sure I could be singing a different tune on day 19...)
But I feel calm, centered, well (i.e. no stomach issues);
and I am not cursing the person's name who got us into this in the first place--
like I was last year! : )

and seriously all of this without my red wine and chocolate!!

So, there you have it...

You won't hear from me again on the subject--I don't like to preach.  But if this sounds interesting to you and you have some questions, please don't hesitate to drop me a line and I will do my best to help.  



As Magda says...HAPPY CLEANSE!  



  
Here is some additional reading that you might find helpful.
Check out this fun, informative blog report from an actual participant and
this blog for some more inspiration.


Here is Dr. Junger's website.
Here is the link to the awesome official pdf (that you can download) that basically says it all..
Loads of recipes

Finally, there are some more great recipes here and here.

As is ALWAYS the case, do check with your doctor before beginning any sort of detox program.