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.

The kids looking for old favorites

So I just had a call from my middle child. Grego likes to cook and always has but tonight he had a hankering (he lives in Mississippi) for some meat sauce. I am not Italian and my mother who is an excellent cook... well i didnt love the meat sauce and it never stuck to the noodles. Now of course i know why. Back in the day everyone would either use oil in the pasta water and or rinse it when it was done cooking. Well either way you make the noodles slippery and sauce just dont stick. So just salt the water so it tastes like the sea and use a big pot so the pasta can move. Cook it al dente so the heat will give it some carry over cooking and dont rinse the starch off. The starch helps the sauce stick and today there are the rigate noodles (with ridges) and that really helps the sauce stick. The joke of my meat sauce is it came from my kids elementary school cookbook and it is very basic. I guess chefs would say it only has one note. But i knew the kids were not eating bolognese with carrots and celery. As it was they picked out the onion (should have grated it) and any pieces of tomato that they could see.

This simple school recipe with a few additions has served me well. These days they are grown and sometimes i add red wine and what not but the basic recipe is cheap and easy and the kids still ask for it.

3-6 Tbsp of olive oil (a few turns around the pan)
6 garlic cloves chopped (you can grate them if you want to hide it)
1 large onion chopped
1 28 oz can of diced tomatoes
1 28 oz can of crushed tomatoes
1 1/2 T of tomato paste
1 Tbsp dried oregano
1 Tbsp dried basil
1 1/2 tsp of sugar( sometimes i use it sometimes not)
salt and pepper

crushed red peppers optional

In a large saucepan/skillet, heat olive oil add garlic and onions and stir about 5 minutes do not let the garlic burn (if you have problems with this add the meat first and break it up and then add the garlic and onions. Season the meat with some salt and pepper about a tsp and 1/2 tsp of pepper. You can also add the red pepper flakes to the oil before the meat if you want the heat or dont and pass them with parmesean cheese when serving. Saute beef until the beef is no longer pink about 10-15 minutes. Add the tomatoes and the tomato paste. stirring to scrape any bits from the bottom. Add the seasoning and bring to boil and then lower to simmer. Adjust the seasoning and cook at least 20 minutes until thick. If too thick add some red wine or pasta water from cooked pasta. Freeze well.

Serve with spaghetti or penne or rigatoni and parmesean cheese.

Super Bowl = Super Eating

Well it has been nine months since I have posted anything and no it is not because I had a child!!! That ship sailed long ago. I do have three fabulous kids all doing great! As a matter of fact they gave me a domain but I have no idea how to set-up a web page so here I am back on blog spot where posting is easy as pie. Which is exactly why i decided to write. I turned an Instant chocolate mousse into a pie over thanksgiving and in to wonderful little filled chocolate dessert cups tonight.

We Went to a fun super bowl party and of course ate more than anyone should. Tonight I made desserts, simple ones and easy and crowd pleasers. I love Nigella Lawson she makes eating and cooking the most sensual event. Her instant chocolate mousse is a crowd pleaser and very simple to make. I actually like my version better which I discovered when I made a mistake in my hurry to prepare many things for Thanksgiving. I tried it as well strictly following the recipe and I didnt like the texture. Being that it is made with marshmallows and no eggs my way gives it a smoother consistency. The next Caveat is, you must use good choclocate not semi-sweet morsels. I use 70% bittersweet chocolate.

Instant chocolate Mousse-Nigella Lawson as modified by PW

9 oz good dark bittersweet chocolate-chopped into small pieces
3 cups mini marshmallows
1/2 stick unsalted butter softened
1/4 cup hot water from recently boiled kettle
1 cup heavy cream (whipping cream)
1tsp vanilla
optional- a little strong coffee

Put marshmallows, butter, chocolate, water and hot coffee in saucepan, and vanilla
Place Pan over low heat and melt stirring constantly

Whip the cream with a tsp of vanilla until thick and fold into slightly cooled mixture. Whip cream may melt and the chococolate will seem pudding like but it will set up in the fridge and have a silky smooth almost truffle like feeling when eaten. If you wait until the chocolate has fully cooled you will have a fluffier consistency.

I have put the mixture into a graham cracker crust and chilled until set and decorated with whip cream.

I have put it in custard cups and watched my 3 year old nephew have a party in a bowl while eating this rich chocolate treat.

Tonight I put it in belgian chocolate dessert miniature tarts. Easy to pop in your mouth.

I decorated a few with melted peanut butter chips and white chocolate chips. To melt chips put them in a microwave safe bowl with a couple teaspoons of butter. Melt slowly at 35 seconds check and then do at 35 second at 60% power until melted.
place melted mixture in little sandwich bags and snip tip and drizzle over the top of the tart.

Easy pretty and yummy!!!!

Everything Good comes in a Bowl

It's totally true if you think good long and hard about it. Of course I am probably the only nut who thinks about these things. All the best comfort foods come in a bowl and they dont all have to be "bad for you". Boy I hate that term and I want to ban it since it only causes food issues with the whole world!! My favorite is a bowl of cereal with ice cold milk. Of course there is that bowl of ice cream or pudding or jello. A big steaming bowl of soup or chili or stew. Then there are always pasta or rice bowls or chopped salads. Somehow a bowl set in front of you is like having a big hug. When i started ordering Asian Noodle soup bowls I was in heaven. Packed with a variety of veggies and shrimp or chicken or beef and tofu or all of the above and some slightly chewy noodles it was a party in a bowl and no way can you eat it fast. Now the only problem I have with them is sometimes there are too many noodles for me. I like more stuff and less noodles and I need it packed with flavor and spice!!!! So last night I mixed up three different recipes and some of my own shtick and wow we had the yummiest soup bowls ever!!!
You can add chicken or use less spice or do different veggies but this is so good and satisfying!

1lb of Shrimp peeled and deveined
1/2 block of extra-firm tofu cut in small cubes
1-2 inches of ginger root grated
4 cloves or more chopped garlic
drizzle sesame oil
1-3 Tbl canola oil
1-2 teaspoons crushed red pepper flakes (how hot up to you)
salt and pepper
4 cups Soy Ginger Broth(trader Joes)
1 bottle clam juice
1/2 sweet onion sliced not thin(needs to hold up in soup)
1/2 lb shitake mushroom caps sliced(found them sliced in the store)
1 medium bok choy or napa cabbage (bok choy looked bad so used bottom half of napa)
shredded carrots couple of handfuls (sold in bags)
sugar snap peas or snow peas
spinach
scallions
6 oz Rice Noodles or Udon on thin spaghetti ( I used rice noodles)

So this sounds like a lot of stuff but most of it comes chopped or packaged. I did clean the shrimp myself but I bought the jumbo shrimp since they only cook at the end in the soup so they dont get cooked to death. If they are hanging too long take them out and keep them separate until ready to serve the soup bowl.

Prep Rice Noodles according to package. I had to soak in 2 cups of water with some salt for 30 minutes to soften them

Cut half a brick of tofu (or more if you like or omit if you dont) cut into cubes place in a bowl and season with a little soy sauce, sesame oil (drizzle), and chili paste or hot pepper flakes.


Heat a medium soup pot and give a few turns of oil in the pan to coat the bottom. Per rachel ray 1 turn is approx a Tbl. Add the red pepper and grated ginger garlic and sliced onions. Cook for a few minutes then add the cabbage, carrots and cook couple minutes more. Then add the mushrooms and sugar snap peas or snow peas and stir for minute. Season with salt and pepper.
Add the broth and bottle of clam juice. (if you dont have ginger soy, use chicken broth but flavor with a little soy,sesame oil and use a larger quantity of ginger)
Cover bring to boil, turn down heat and add the shrimp, and rice noodles and cook 3 minutes then add some handfuls of spinach and cover and cook for minute more until spinach just wilted.
Taste and adjust seasonings if needed and taste noodles for doneness.

Serve in large bowls with chopsticks and spoons! Enjoy

Dinner Unexpected

I havent been making regular dinners in months. One, the empty nester syndrome and two the husband was in the middle of tax season. Amazing how quickly one falls out of the habit. I usually make soup and some salads and I always have grilled chicken breast around since they can become many meals. So what to make tonight?? Well I just had the most fabulous lunch so I dont want a big dinner and he wants to eat late, which I hate. I am going to try something new and I have no idea how this will pan out. I am on this health kick so I think I will use the tofu hanging in the fridge and the shrimp. I am going to make a Chinese Noodle Soup bowl. I can finally use these rice noodles that struck my fancy and have yet to make an appearance.

I have a Ginger Soy broth from Trader Joes(of course) and I will mix the tofu with some red pepper flakes and ginger and soy and maybe a little honey and heat it in a non-stick pan as well as the shrimp. I am going to wilt some baby spinach as well and maybe some sugar snap peas and some mushrooms and mix it with the rice noodles. We like things spicy so if need be we can add some hot chili oil. I think it will be great, but I will let everyone know how it works out.

My lunch was amazing today!! I would never make either of these dishes so that makes it even more fun. Shared Mushroom Ravioli with truffles and truffle oil and a cream sauce as an appetizer. The Homemade pasta was so light and stuffed with mushrooms and not at all salty. It was hard not to lick the plate but that's what bread is for!!! Followed with Nori tuna tempura. So beautiful, sliced rare, room temperature plated in a fabulous dijon vinaigrette with a tomato relish on top with black sesame seeds. Honestly, no room for dessert after that!!

If I dont make the Soup Bowl I might make a stand-by.

Grilled Organic Boneless Chicken Breasts with White Wine, Tomatoes, Artichokes (Capers or Olives optional)

1-2 lbs boneless chicken breast
Grape tomatoes or 1 can diced tomatoes drained
1 bag frozen artichokes or 1 can in water drained (treat gently)
1 small onion or couple of shallots
1 clove of garlic
olive oil
1/2 cup or so white wine
chicken broth
capers or olives
salt, pepper, herb de provence

two options here: either grill or sautee the breasts, if using thin sliced 2 minutes per side thicker 3-4 minutes per side. they will get additional cooking when put back in the sauce
I use a non-stick pan. Coat pan with olive oil if cooking chicken in pan. If using grill pan spray with olive oil or rub some on and then, Salt and pepper the chicken, cook and then remove to a plate.
Add sliced onion or shallot to the pan cook until wilted and then add garlic chopped de-glaze the pan with white wine and let it cook down. Add the tomatoes (grape tomatoes will take a few minutes to pop), add the frozen artichokes (if using canned add them a little later) add salt and pepper and sprinkle with herb de provence let it cook for a few minutes then add chicken broth or stock and let it cook down. If you like more liquid you can add more wine or broth.

You can add some caper or sliced black olives at this time and put the chicken back in the pan and let it heat through. Check Seasonings and adjust.

This is really fast, I swear. If you make grilled chicken and dont cook it to death you can make it ahead and slice and add to the sauce!!!

Salad with vinaigrette and some penne or potatoes and Your Cooking!!!