Back in the Saddle-Curry to the rescue!

No I don't ride horses and the couple of times I have tried were a joke. I mean we're talking embarrassing to humiliating. They are not kidding when they say the animal can smell fear and believe me they took full advantage of that fear!!!

Back in the saddle means after being trapped by two snow storms following the downward diet spiral from Halloween through New Years it is time to get ready for spring and summer however distant they still may feel!!

Well being trapped in the house once the power was restored had me watching Dr. OZ. Well that is enough to scare the be-jeezus out of anyone. That day he was talking about memory, which the fact that I remember what he was talking about is in itself a good thing! Turns out India has the lowest incidence of Alzheimer's Disease and they believe it is due to the use of turmeric in the cooking. So before the show was over I made a split pea soup with curry that only uses 5 ingredients and i have now moved on to Vegetable Curry as well. Considering what is happening with my mother I will be putting curry or turmeric or both in just about everything. I was never a big curry fan but these dishes are delicious, easy and total comfort food without all the health hazards of most comfort food.

Vegetable Curry-Jane Brody "Good Food Book"

Pull out your Dutch Oven or a large Pot. This makes a lot and you can use whatever veggies you have on hand. The important thing is to put the veggies that require longer cooking in first.

I did not use eggplant since i didn't have it and it wasn't on my mind. I used Cauliflower, Carrots, Sweet Potato (just one big one) Red Bell Peppers, Onions and Zucchini (was added last) and a can of diced tomatoes and the juice instead of fresh. Plus the other ingredients in the recipe. It was all good and she is right a dollop of yogurt (i used greek) makes it so smooth and yummy.

Vegetable Curry

1 pound eggplant, peeled and cut into 1 inch cubes(about 4 cups)

1/2 tsp of salt

1 T plus 2 tsp oil divided

2 T curry powder (mild hot or both) I just used what i had on hand (Madras) I might use more

next time and a mix but what i did have had a little kick.

1 tsp ground cumin

2 large cloves garlic, finely minced (2 tsp)

Freshly ground black pepper to taste

Salt if desired to taste (check if your curry powder is salted too) I usually salt as I go along seasoning in layers

1/2 cup of broth chicken or veggie ( i use low sodium and i added more at the end so i would have it a little saucier.

2-3 medium carrots sliced thin not paper thin but so it will cook in 15 to 20 minutes

1 green pepper thinly sliced ( I used Red i like them better!)

2 cups diced potatoes (2 medium) I used one large sweet potato and I would use Butternut Squash too in the future

2 cups bite sized cauliflower florets ( I used a whole head and didn't make it too small since I was going to be re-heating this again and again)

1 medium zucchini sliced (I used two small and I would use more but add them last since they cook fast and go to mush if cooked too long)

2 cups peeled seeded and chopped tomatoes save the juice (yeah like I was doing this, I used a can of diced tomatoes and I might use 1 1/2 cans the next time)

1/4 cup tomato liquid or more broth

1 16oz can of chick peas (rinsed and drained)

1/4 cup raisins ( i might try craisins too next time they didn't have them when jane wrote the book!)

Plain low-fat yogurt for garnish (optional)

1) Eggplant-place in a colander and salt and let it set for 30 minutes toss so all pieces are coated and let it drain to get the biitterness out. Pat dry.

2)Heat 1 T of oil in your dutch oven or large pot. Add the eggplant and and stir often for 5 minutes to soften. Remove from pan. Set aside.

3)Heat the remaining oil in the pot and add the onions, carrot and red pepper sprinkle a little salt and pepper to taste. Add the minced garlic and stir of a minute or two. Add the curry, cumin and broth and stir and cook for 2 minutes add the potatoes and the cauliflower cover and simmer 5-7 minutes. Return the eggplant to the pot and add the zucchini, tomatoes, chickpeas and raisins. Cover and simmer 10 minutes more or until potatoes are tender.

Serve curry with dollop of yogurt.

Enjoy and don't be afraid to use any veggies you like and increase the amounts.

Moroccan Fajitas

Okay so if I see another piece of chicken I will freak. So how about some meat but with enough other stuff that we're not heavily clogging the arteries. What I like about the skirt steak that you can buy small portions and it is a change from flank steak but you can use that or strip steak but remember cook it medium rare and slice it thin on an angle against the grain.

Moroccan rubbed Fajitas with roasted onions and red peppers.

Sweet Potatoes with Moroccan rub.

This has got to be one of the most flavorful, fast and fun dinners. You could use this rub on chicken and fish and have a whole buffet of fajitas or wraps or whatever you want to call it. The recipe called for strip steak but I used skirt steak cooked rare and sliced thin. I served them in Multi-grain Flat-outs a cross between a tortilla and a flattened out pita. I also roasted thick slices of Vidalia onions and sweet red peppers. Made a little fresh tomato and red onion salsa and some store bought salsa.

Morrocan Spice Rub-EatingWell Magazine May 2006

1 tsp ground allspice

1 tsp ground cumin

1 tsp ground ginger

1 tsp kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp cayenne pepper

1 lb of steak skirt steak.

Spray steak with oil rub seasoning liberally on both sids of the steak.

Heat a stovetop grill spray with oil grill approx. 4 minutes per side. Let meat rest 20 minutes before slicing.

Preheat oven to 425

Line Half Sheet pan with foil and spray with spray olive oil.

Cut 1 or 2 Large Vidalia Onions in Thick slices

Cut 1 or 2 Red Peppers or any kind you like in thick strips

Spray with oil season with salt and pepper.

Roast for 35 to 45 minutes. If peppers are done you can always finish the onions on the grill.

Sweet Potatoes -start them 1/2 through the onions and red peppers since the oven should be turned down to 400 so the potatoes don't burn.

1 lb of sweet potatoes or a combo of sweet potatoes and butternut squash cut into 1 inch cubes

spray with canola oil and season with a couple tsps of the spice rub drizzle honey and a little brown sugar

roast for 45 minutes. check at 35 minutes. If you feel it needs more flavor drizzle a little balsamic vinegar at 35 minutes and cook for 15 minutes longer or a little fresh orange juice.

Round out with a green vegetable...spinach, asparagus, broccoli

Serve with a salad and whatever condiments you desire.

This would be a fun dinner to put together and then make the ice cream sandwiches for dessert!!!

Smash stuff into ice cream and you're a genius!!

So over the summer I was hanging in the kitchen and I see Ina Garten making ice cream sandwiches. Of course she was making them on huge homemade cookies and with haagen-dazs ice cream...well you get the point..a gazillion calories...ouch!! I love Ina and I make some of her recipes but knowing that I come from a family where weight is an issue and it has made me meshuga (crazy) most of my life and that Ina is not svelt an alternative was in order. Geez, I think that was an amazing run-on sentence! There you go Arielle, that is what made me decide to make my own "rocky road". My daughter will walk in and find me playing with food and wondering what made me think of whatever I was playing with at the moment. That is how last summers favorite treat was conjured up.

Ok, so I had some light vanilla ice cream around and some teddy grahams and mini marshmallows (my favorite) and mini chocolate chips and I had these flourless chocolate cookies from Safeway. Those cookies were the first try and my sister likes them the best filled with Edy's light mud-pie ice cream. I make them and cut them in half since they are big. I do find the cookies a little crisp once frozen and harder to eat. To each there own.

I digress as usual...

The Solution for size and the right texture and versatility.....

Biscoff cookies. What are these you might ask? They are a cinnamon biscuit about 25 calories a cookie. Safeway (I cant remember the west coast partner) has them and funny enough walgreens. They are oval in shape and a perfect snack size for a mini ice cream sandwich.

You can use any ice cream that you like but the day my daughter found me i was smashing

Light Edy's vanilla ice cream with crushed chocolate teddy grahams and marshmallows and mini-chocolate chips. I have also added drizzled caramel once or twice and frankly mush in anything that you like. I could go on and on about heath bars, reeses, m&m's etc...

After letting the ice cream soften and mixing the add-ins place it in a container and let it firm up again. Take a baking sheet and cover it with either tin foil or wax or parchment paper. Take a soup spoon and make an egg shape scoop out of the firm but not fully frozen ice cream and place it on the cookie top with another cookie. Press down slightly and smooth the sides. Place on the cookie sheet. If the ice cream starts melting put the cookie sheet in the freezer and keep adding until you are done. I make a package of cookies at a time and once fully frozen put them in a container.

The way my husband, family and friends have responded is crazy. You would think I actually did something than just combining some things I had in the house. I guess this little treat provides just the right kind of satisfaction without any guilt.

Even Harry will eat Tilapia

There has been so much work going in our house that home cooking has been eliminated.  Nothing like chopping up a ton of veggies, having your hands in chicken or something that requires hand washing,  only to have the water turned off.  Yeah, I have pots of water all over the place but it starts feeling like indoor camping.  Anyway I digress which is typical!!

I never make fish at home since my husband gags on cue if he just thinks about a bone.  The joke in our family is that the kids ate fish with gusto and as they watched Harry pick up a fork they would all start making choking sounds.  I swear if there was a bone it would find Harry.  No one else would have a bone but he channeled that damn bone where ever it might hide.

Alright, so this economy has me so freaked out that my new kick is cooking for less.  Waste not want not, right?  So I bought Tilapia.  I think of it as the Pinot Grigio of fish.  Easy, clean, simple, anyone can eat it.

It was on sale so cheap was on my mind and fast since it was late.  Grape Tomatoes were on sale and so were mushrooms.  So sauteed highly seasoned Tilapia with a roasted relish of Grape tomatoes, red onions, mushrooms with olive oil and balsamic vinegar.  Mixed organic greens with , hot peppers, and chopped tomatoes, onions, english  cucumber, and red pepper.

The relish that I do all the time is a variation of one that I learned in a cooking class. In that you blanch then peel plum tomatoes before roasting.....a slight potchky (more work) and blend the finished product.  I like texture and the more I eat the happier I am.

Roasted relish

Pre-heat oven to 425

Cookie sheet lined with tin foil (for easy clean-up)

Red Onion one large or more if you like (or sweet if you dont have red) diced medium

Grape Tomatoes (I had some going south it was probably two containers

Two container sliced mushrooms

olive oil

balsamic vinegar

garlic

salt 

pepper

or grill seasoning

Place onions and tomatoes on sheet pan drizzle with olive oil and balsamic vinegar

Season with Salt and pepper or grill seasoning (u can add a pinch of cayenne if you like it spicy)

add chopped garlic or use garlic powder or use garlic clove in skin and squeeze garlic out after cooking.

Cook for 30-35 minutes take out and mix around add mushrooms and toss add a little seasoning to mushrooms.  Cook another 10- 15 minutes.  

The great thing is you can take out the pan and if you are not ready to eat you can put it back in to heat and it's all good!

Tilapia

You can use a non-stick skillet, or a grill pan.  I used the skillet, didnt feel like cleaning the grill pan.

Spray one side of Tilapia with olive oil or rub a little on.  Season with salt and pepper or grill seasoning.  I used some chili powder too, but dont know if I would do that when topping with relish.  I would definitely do it to make fish tacos or wraps.

Little olive oil in the pan heat the pan and place the fish seasoned side down then season the top side of the fish.  Cook 3 - 4 minutes per side.  Remove to a plate and cover with foil if not serving immediately.  

Serve a couple pieces of fish with tomato mixture slightly on top and to the side with tossed salad in a white wine vinegar, dijon mustard vinaigrette.  Makes a pretty plate.  Lots of color.

Hey and guess what Harry ate 3 pieces of fish a ton of tomato, mushroom relish and a boatload of salad. No bones thank god!!!

You can take the leftovers and make a great fish wrap the next day.  There are these new breads called Flat-outs and the multi-grain with flax are really good.  You can grill them and wrap them with leftover fish and salad.

Anyway dinner was quick and cheap and delicious.  

Eating Cheap/Eating Well-For Arielle!!!

So today is the first day my youngest is abroad and cooking for herself.  You would think with a mom so consumed by food and cooking that she would know what to do!  Alas, I was not a good teacher.  When the kids were younger and I was working getting dinner on the table for 5 was something i wanted to do quickly.  Also Cooking and chopping was my zen time maybe true or an excuse not to take the time and patience.  Anyway that is all in the past and I have been working with my older sons for years on cooking.  Adam and Greg cook and entertain all the time.  So now for Arielle who is much happier if I just make it and serve it.

This one is for you rel.  We did discuss some of this before you left but here goes.  

You will need some basic utensils.

First 2 decent knives.  

• one larger knife for chopping, one paring knife 
• one large saute pan, deep with a lid.  
• one soup pot (for pasta etc)
• one smaller pot ( for can of soup, oatmeal etc)
• one smaller pan for eggs 
• utensils, spoons, spatula, tongs, forks, spoons, knives and some plates and bowls
• prep bowl/serving bowl
• sheet pan if you want to roast veggies
• strainer 
• peeler for veggies and strips off a hard cheese

Groceries

Oatmeal

Brown Rice

Quinoa

Protein Plus or Whole Wheat Pasta

Black Beans

White Cannellini Beans

Chick Peas

Chicken Broth

Salsa

Dijon Mustard

Olive Oil

Vinegar, Balsamic, Red or White wine

Garlic, Salt, Pepper, Red Pepper Flakes

Canned tomatoes, sauce, paste etc....

Onions

Hot Sauce

Frozen Veggies (good in a pinch to mix with rice etc..)

Chicken 

Tofu

Ground Chicken, Turkey

Greek Yougurt

Eggs

Cheese-Parmesean, Locatelli (saltier than parm), or a hard cheese for grating

Fruits and Veggies

If you have the basics up to the hot sauce you can basically prep a hearty meal in a short amount of time.  For instance prep rice or quinoa.  Saute frozen veggies with oil, garlic, red pepper flakes, add chick peas (rinsed), salt and pepper, toss in rice, pasta or quinoa you can add a little broth or pasta water if using pasta.  You can add diced tomatoes if you want and then add some italian seasonings or oregano.  

Just remember everything good comes in a bow.  

Also if you have fresh veggies you can roast them in a 425 degree oven (you do the conversion) with olive oil, garlic, salt, pepper.  Remember you can use the big saute pan and saute some mushrooms and then add the veggies and the pasta.  Grill or sautee or roast the chicken and add to pan.  

Or you can do the red peppers, onions and grape tomatoes or cut up plum tomatoes with olive oil, garlic, salt pepper, and balsamic vinegar.  Grill some chicken or fish you can do it not grilled but in a sautee pan or in the oven.  Slice the chicken on an angle and top with the veggies.  Roast or boil some potatoes and mash with roasted garlic and broth.

Anyway the turkey chili recipe is on the blog.  You also know that you can take any ground product chicken or turkey.  Olive oil in the saute pan brown the chicken or turkey and add a jar of salsa.  Grate some cheese, make a salad, get some wraps or pita,

 a cup of soup and you are good to go!!! 

This is just a  quick post to get you going while you are setting up house!

I love you and have a blast.

    

orange and green ! good for you and pretty too!!

Well I had a surprise visit from my daughter and it turned out we had an impromptu dinner with a couple of her friends. It was so nice to hang with the girls since they stayed in the kitchen with me instead of running off by themselves. Dinner was nothing fancy a re-working of some leftovers with quinoa and some salads and roasted broccoli and sweet potatoes. Normal fair for rel but it turns out totally new for her friends. Who knew that a little olive oil salt, pepper and garlic and a 425 degree oven for 25 minutes could make broccoli taste so good. Certainly not Sara. But there you have it Sara so roast away.

Sweet Potatoes have been a favorite food of mine since childhood. Of course i preferred them candied but I have not been preparing them like that for years. I began roasting them a while ago with a little salt and pepper cinnamon and nutmeg but lately i have switched to this version.

Sweet Potatoes (amount differs per size and people serving.) But I have used one really big one for 2 or 3 people but basically if they are small one per person but usually 1 good size potato for 2 people. Leftovers are never a bad thing.

Pre heat oven to 390 ( I find that if I go to high they burn given the sugar content of the potatoe)

Sweet Potatoes
Olive Oil or Canola or Grapeseed oil
Coarse salt, Kosher or sea
Ground Pepper
Chili Powder
Cinnamon
Nutmeg
Granulated or Regular Brown Sugar
Cayenne optional-sometimes i use it sometimes i dont

Peel and Cut Potatoes into equal size, either cut circles and circles into 4 pieces or cut sticks or wedges the smaller the pieces
the faster they will cook

You can season in a bowl or on a sheet pan with sides.

Coat potatoes with oil enough to coat but not swimming in oil or they will steam and not roast.
lightly salt and pepper
sprinkle with chili powder, cinnamon, and nutmeg
I use a handful of brown sugar and toss to coat evenly.
if you want more heat a sparing shake or a pinch of cayenne.

Roast at 390 for 45 minutes to and hour. Check after 25 and shake pan turn potatoes if necessary. If you like them more well done on the out side leave them longer.

Leftover sweet potatoes are great with the turkey chili, it is like a sweet and savory hash!!


Roasted Broccoli-pre-heat oven to 425
sheet pan
Broccoli Florets
olive oil
salt, pepper, garlic cloves chopped that have been soaking in olive oil or garlic powder

Toss Broccoli with oil and seasonings and roast for 20-25 minutes will brown and have a nutty taste.
you can do this with string beans, asparagus etc...

This is a great combo with almost anything, but grilled or roasted chicken with these two sides are comfort any night of the week.

Enjoy!!

Metabolic Meltdown

I have been getting alot of questions from my friends these days about what they should eat? I am not a nutritionist or some health food fanatic but my life does seem to revolve around food and cooking has always been a passion of mind oops mine. I hate bland and boring except if I'm sick and I am a big stickler for color and spice and texture. Ok, so once again I digress from the topic...
So let's face it most of my friends are on the north side of 45 and most have us have waived good-bye to 50 and we are eating less and weighing more...ouch!!!! Now there is all this talk of BMI and stomach fat, and sugar killing us and fake sugar making us crazier than real sugar and you can eat butter but don't eat butter and yes carbs and no carbs and some fish but watch out for the fish that eat the fish (more mercury), organic, the dirty dozen...eggs and or no eggs. Through out all of this I have managed to stay pretty consistent. Not as thin as I once was but not horribly out of control and basically maintaining a decently healthy lifestyle. I also like to work out since I like to eat alot and I am a sweet- aholic my god you would think this is a 12 step program.
Oh and one more new kick I am on is to get rid of all the High Fructose corn syrup that you can there is a theory that this stuff screws your metabolism up big time. The HFC is in addition to getting rid of trans fat.....

There is no rocket science to any of this:

Figure out what you like to eat and it cant be all junk and disgustingly bad for you food!
Start out with at least 3 options of each meal type (I find I am much better with protein in the am than just cereal)

Breakfast-200-300 calorie options
Wasa Crisps (Light) with cottage cheese and greek yougurt and a small amount of
light jam (i like pumpkin butter), or p-nut butter(for me it is a trigger so not very often) or believe it or not Hummus with a piece of turkey and roasted red peppers
One egg with one egg white or egg beaters or egg whites seasoned with salt,pepper
hot chili flakes or hot sauce, microwaved or done in a pan sprayed with spray oil
with low sodium canadian bacon on a whole wheat pita toasted (70cal) or a 100
calorie multi-grain english muffin with a sprinkle of reduced fat shredded cheese.
This works the best for me.

Other options-oatmeal, fruit and yougurt (preferably plain mixed with a little light
brand of yougurt) topped with some cereal (kashi heart to heart, flax-plus etc..)
cereal with fruit (healthy cereals)

coffee, with milk get the calcium in. get one of the little milk mixers and foam the
milk... skim lattes are our friends... I am into light vanilla soy milk

Snacks always have some protein with the snack. I know you have heard this before...
For example when you eat fruit have a few nuts or some string cheese, cottage cheese,p-nut butter etc... Or a couple of the wasa crisps with turkey and I have some alternative crackers that i love these days.

Lunch eat a bigger meal if you can (like they do in Europe) and eat a smaller dinner, but if dinner is still your thing make sure Lunch is full of fiber and don't glop on the dressings, (love the spray dressings but check the ingredients) and whole grain bread not white, try one piece not two skip the chips unless sharing a few with a friend, try and skip the cheese (save it for a snack), add veggies, mustard, hot sauce, hot peppers etc.. and be a pain in the neck and ask for everything on the side...Oh one more thing soup is always a great starter but not the creamy cheesy kind. There are lots of ways to thicken soup but that is better done at home and that is for another post.

For example i go to CPK and by the time I am done they should just bring the ingredients to the table and I can make my own salad....

1/2 Thai Crunch Salad hold the wontons, peanuts and dressing on the side plus some fat-free balsamic and chop sticks...love those chop sticks they make sure i get 20 minutes out of the salad..that is the time it takes for your brain to register you are full...I do try and make fun of myself while i obnoxiously order this way so they know I realize how neurotic i am. Hey metabolisms of 50+ year old women are not kind!!!!

Dinner protein veggies and salad if you can pass on the starch at dinner great if not and you will be grazing until midnight without it try and make it the smallest part of your meal.

Dessert generally not on the agenda unless it is fruit. Better to have your dessert at 4pm snack with some tea or coffee but try and go for some fruit a piece of dark chocolate a little light ice cream (if little is in your vocab!) While they have all of these 100 calorie choices and low sugar puddings and jello's when you read what is in them i would use them as sparingly as possible. Believe me i use to be totally in to them but i find them as scary as smoking (i use to do that too 22 years ago) I will try and hit some of the things that I do in later posts. Mostly I try and plan for dessert.

This said I still find sweets my toughest area (surprise, surprise) and I would say I have to budget 200-300 calories a day for junk. So I exercise, breathe and try and be a good friend to myself ( a novel approach). If you focus on health, strength and the really important things in life worrying about what you are eating or no longer able to eat will take care of itself and not be such a major issue.

I think the hardest thing is the reality of portions. The truth is we really don't need a whole lot on a daily basis (unless you are a marathoner...)and you really have to be open to a 3 week mindset change. You have to be a little chill, which I am not, but I am working at it.

Oh yeah one last thing... drink alot and not alcohol, water, tea, coffee (watch the caffeine)try and back off the soda and mix juices with water etc...

I wrote out a plan for my son last year and I will try and clean it up for my next posts. As well as put in some of my recipes and what I buy at the grocery store so I can keep my options open.