Teach Your Children

If we're going to get this childhood obesity thing under control we have to do more than just sign our kids up for a bunch of sports and activities.  Teaching them about food is pretty critical.  I'm sure this comes as no surprise but we talk alot about food in our house, and we sit down together for dinner at least five nights a week, sometimes seven.  Hayden is especially into it and even asks if his chips have trans fats in them and things like that.  I love it.  Yesterday Phoebe had a major hankering to get in the kitchen and cook something.  It was kind of late and we were going to whip up a pizza for dinner so she settled for picking out a recipe to make in the morning for breakfast.

They settled on a Ham and Egg casserole (I'm going to spare you the recipe details as it involves a can of cream of chicken soup and hard boiled eggs).  Not counting the 20 minutes it took to hard boil the eggs, it took over 1 hour and 45 min for them to make this casserole totally on their own (I was was kicked out of the kitchen at one point and told no peeking).  We decided it would be more appropriate to call it brunch.  Hayden diced ham and phoebe peeled eggs.

They read the directions on the tube of biscuits and baked them until they were nice and golden.

They worked awesome together as a team.  I overheard things like "Hayden can you chop the eggs while I grease to pan?" and "Phoebe, go clean off the table while I put the food on the plates".

Hayden made me send proof to Nana that he was no stranger to chopping with a real knife.

Phoebe decided to find a table cloth and set the table for this lovely family brunch.  They really took alot of pride in their work, that is for sure.

She even tied the place settings with a ribbon (she really is a chip off the o'll Nana).

They decided to serve cut up strawberries and blueberries along with their casserole.  It was a lovely addition to a rather rich casserole.

Phoebe prepared a tray to bring everything out to the table.  I have no doubt that these kids will be perfectly prepared to entertain guests when they have homes of their own!

Finally the brunch was served.  They suggested that we "cheers", they felt so accomplished (and rightfully so!).

Here are the featured chefs, so pleased and ready to eat.  Of course we were all totally starving at that point.  They're already talking about "next time".  If your kids are still at home, no matter what their age, get them talking about and helping out when it comes to food.  When these little birds fly the nest, they won't need to hang out in a McDonald's parking lot. (They'll probably be cooking good food for all of their friends!)

What's The Dilly-O?

Ever just get on some random kick and find that you are suddenly into a food you were never really into before?  Typically I don't use much dill when I cook but this summer that has changed.  We planted four dill plants in our garden and they smell so good when I'm out there that I find myself craving dilly foods. I really liked this Orzo Salad with Shrimp and Feta that was in Food Network Magazine this summer. I ate it as a meal with a side of grilled zucchini but I think it would be a lovely addition to a brunch menu.

You start by cooking some orzo until al dente.  I'll be honest, I was a little nervous that my pasta was going to be a clumpy mess but it loosened up nicely once the oil was added.

Next you chop some shrimp and toss it with olive oil, garlic and salt and pepper on a cookie sheet.  Pop it under the broiler for a couple of minutes and you have the easiest tasty shrimp ever.  I will definitely use this quick method for other dishes that would benefit from a few added shrimp!

You'll need some lemon and cucumber and feta.  I used less lemon than what was called for because we have some sort of a lemon sensitivity in our house (not like an allergy, we just don't like our food over lemony).  This recipe also calls for olives which I left out because, well, I just don't like 'em.

In addition to dill, the recipe also calls for mint, which I also don't like.  I thought it was perfectly delicious, even with all of my omissions.  Don't be afraid to try out a recipe because of an ingredient or two that you don't like.  I'll give the recipe as it was written and you can do with it what you will.

Stir it all up and toss in some chopped scallions and a lovely summer salad is born.

Orzo Salad with Shrimp and Feta (Food Network Magazine)

Kosher salt
8 oz orzo pasta (about 2 cups)
1/2 lb large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 Tbs extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of two lemons (I did one), plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint (I left this out)
1/2 cup chopped fresh dill
1 cup diced English cucumber (I'm not sure what nationality mine was)
4 oz crumbled feta cheese
3 Tbs halved kalamata olives (I left these out too)

Preheat the broiler.  Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain and rinse under cool water; shake off excess.  Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.

Toss shrimp on a baking sheet with 1 Tbs oil, the garlic and salt and pepper to taste; arrange in a single layer.  Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.

Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and remaining 1/3 cup olive oil to the bowl with the pasta; toss.  Serve immediately or refrigerate, covered, up to 6 hrs. (Bring to room temp before serving.)

Off of the Couch and into the Mud!

A few months back I wrote a post about how I sign up for races as incentive to keep moving.  I need to be prepared when the time comes so I stay motivated to get out and run a few times each week.  Back in November, my friend Melanie and I decided to do the Warrior Dash (which was on Saturday).  This race is described as a "5k from hell" on their website.  There are 13 obstacles that range from crawling through mud under barbed wire to pulling yourself over a 15 ft wall with a rope to jumping over fire.  Temporary mental impairment? Midlife crisis? Who knows what it was that made me think this was a great idea.  I mean, it wasn't a bad idea, but I should have done a little more event specific training (besides running up that mile long hill while on vacation a couple of weeks ago).  Now would probably be a good time to thank the nice woman and fellow Warrior for saving me on that one stupid wall by pulling me over, one leg at a time.  Thank you.  Other than that, I think I did pretty good.

This is Melanie and I before the race.  Moments before this picture was taken there was thunder, lightening and a torrential downpour.  We had access to this fabulous VIP tent because we raised over $650.00 for St. Jude's Children's Research Hospital.  Having access to that tent (and private showers afterward) made the whole experience much less....painful? Is that the word I'm looking for?  I don't know but I can't imagine not having all of those little perks that we received.

Here we are all lined up and ready to go.  The rain started up again (as did the thunder and lightening) and we were freezing waiting for this thing to start.  Trust me, it only took about 4 minutes of trying to run up that mountain until we were sweating our butts off.  The rain continued for about the first half hour that we were on the course (this 5k took an hour and a half to finish!) then the most amazing thing happened.  We were on a trail running through the woods and just coming to our first obstacle.  A mud pit that upon entry was just over ankle deep.  Then I took another step and I was in up to my waist!  After that we were a little jammed up as people entered a tunnel (think big drainage pipe).  As I was waiting to enter I heard another rumble of thunder and looked at one of the staffers to see if they tell people to go back if it's lightening.  He did not.  I got into this tunnel that was probably 12 feet long maybe (I stink at judging these things) and right as we're approaching the end I see sun shining on the grass!  No kidding, we got out and it was perfectly sunny without a cloud in the sky.  Alllllrighty then.  That was weird.

So after a whole mess of rigmarole (I have no pictures of that stuff because o'll Nels was only able to see us at the start and at the finish) we enter the final mud pit (1hour and 30 min after starting).  This is a good time to thank Melanie for her patience and waiting for me here and there along the way (have you seen the guns on that girl? What the...).  Thank you.

Shockingly enough, my only battle wounds were from this type of activity.  All that crawling on my bony knees in the rocky mud left me a tad scraped and bruised.  Could have been much worse (if that nice girl hadn't helped me over the wall I might not be here to write this post, I'd be in a hospital bed in the Catskills). 

Here's Melanie looking spunky at the finish.

And myself, emerging from the mud for the final time.

Ah yes, a couple of Muddy Mama's.  That was our team name for fundraising.  I think it suits us.

They even collected our muddy shoes to recycle into new shoes for people who need them.  Those Warriors really know how to lend a hand.

And when all was said and done we had our free Miller Lite (best damn beer I ever had) and got to get all cleaned up with the shower we earned.  Now would be the perfect time to thank everyone who donated on our behalf!  You can now see the why I was so insistent on getting that shower.  So the moral of the story is, get up off the couch, try something new, have some fun doing it and live to tell about it.  Cheers!



One Of My Fava Flaves

I have been waiting (and waiting) to share this pasta that I so love, and frequently crave.  The reason I had been waiting is because I was going to have my brother in law make it just to demonstrate the fact that I do my best to share easy recipes that anyone can make (again, no offense Michael!).  BUT, when will this cooking day come?  Apparently not any time soon.  When I picked up my CSA box this week there was a perfect head of radicchio and I took it as a sign.  Forget it, I am making Whole-Wheat Spaghetti with Leeks and Hazelnuts TONIGHT.  And was I glad that I did. This fantastically simple yet unique pasta dish is from the Food TV Cookbook.  I hope you like it as much as I do.

There are just a handful of ingredients in this recipe, radicchio, fontina cheese, balsamic vinegar, leeks, hazelnuts, a little sugar and olive oil.  Most likely, you will not just happen to have these on hand, but put them on your next grocery list, you'll be glad you did.

If you are unfamiliar with the leek (as the girl at the grocery store was~ took forever to get checked out because she couldn't find the price and kept saying are you sure there isn't another name for these things?) They have a very mild onion flavor.  Most recipes call for the white and light green parts only.

I'm such a fan of pretty food and this is no exception.  Look how cool they are when you slice them.

You really need to rinse these suckers good.  They always have a ton of sand in them.

Once they are good and rinsed, the leeks get sauteed with some olive oil and a little bit of salt and a little bit of sugar.  Cook until softened, about 10 min.  While that's going you can cook your whole-wheat spaghetti until al dente.

This is also a good time to pop the hazelnuts in the toaster oven for a few minutes until toasty brown.  Keep an eye on them though!  They only take a few min and they will burn if you're not careful.

You will need one small head of radicchio (boy was I glad to see that in the box this week! I have been seriously craving this dish for over a month now!) cored and sliced.

You can cut up some fontina into cubes ahead of time.  I love fontina.  A lot.

Once the pasta is done you put it along with a cup of the cooking liquid in the pan with the leeks.  To that add some olive oil, a teaspoon of sugar and two teaspoons of balsamic vinegar.  Then add the sliced radicchio and cubed cheese and toss until cheese gets melted.

Chop up those toasted nuts for serving.  Be careful no to let them go flying!

And there you have it, one of my faves.  We had this with a little grilled steak, they were perfect together.

Whole-Wheat Spaghetti with Leeks and Hazelnuts (Food TV Cookbook)

Kosher salt
12 oz whole-wheat spaghetti
4 Tbs extra-virgin olive oil
3 leeks, white and light green parts only, thinly sliced
2 tsp sugar
2 tsp balsamic vinegar
1 small head of radicchio, halved, cored and thinly sliced
6 oz fontina, cubed
1/3 cup hazelnuts, toasted and chopped

Bring a large pot of salted water to a boil.  Add spaghetti and cook as label directs.

Meanwhile, heat a large skillet over medium-low heat and add 2 Tbs of olive oil.  Scatter the leeks in the skillet and season with 1 tsp salt and 1 tsp sugar.  Cook, stirring occasionally until tender, about 10 minutes.

Drain pasta, reserving about 1 cup of cooking water.  Add pasta and the water to the pan with the leeks.  Add the remaining 2 Tbs oil, 1 tsp sugar and the balsamic vinegar.  Increase the heat to med-high and add radicchio and cheese. Toss until cheese melts.  Season with salt (to taste) and top with hazelnuts.

I've made a variation on this before, I had some random greens I used inplace of radicchio (can't remember now what it was) and fresh mozzerella in place of the fontina.  That came out good too but I really love the original.

Best Beans Ever!

Getting straight to the point, these beans are no joke.  I made them back at the end of May or early June and totally loved them but realized it made a little too much for a family of four.  We recently had the whole family over for ribs and chicken for Hayden's 8th birthday and figured these beans would make a perfect side dish.  I was a little concerned that the others would not share my braised bean enthusiasm (I swear I haven't always been so beany, this is relatively new for me!) but lo and behold, not a bean left in the pot.  Uncle Brian was going back for more~DENIED.  This is easy so let's get to it.

You will need to plan ahead, because dried beans have to soak overnight.  These are Cannellini beans.

When you're ready to cook them, drain them and transfer to a Dutch oven.

 Add 10 cups of water, two fresh sage leaves, smashed garlic cloves and some salt.  The first time I made these I didn't have any fresh sage so I threw in a dash or two of dried sage.  Bring them to a boil over high heat, then reduce and cook until tender, about an hour.  This is easy, not quick.  Then you drain them and discard the sage and garlic.

At some point while your beans are cooking for an hour, dice up one plum tomato, slice three cloves of garlic and four fresh sage leaves.

Return the beans to the pot along with the tomato, garlic and sage and 1/2 cup olive oil and 1 1/2 cups of the cooking liquid.  Hit it with the salt and pepper and cook in the oven until creamy, about 15-20 min.  This can also be done on a pre-heated grill (but at this stage of the game our poor grill would probably collapse if I put this heavy pot on it!).

Stir in some chopped fresh parsley and salt and pepper to taste and your done.  I wish I had a better picture.  These, are some fine beans.

Braised Beans (Food Network Magazine)

1 lb dried cannellini beans, picked over
6 fresh sage leaves
6 cloves garlic (3 smashed, 3 sliced)
coarse salt
1/2 cup extra-virgin olive oil
1 plum tomato, diced
fresh ground pepper
1/4 cup rough chopped fresh parsley

Soak beans in water overnight.  Drain, transfer to a Dutch oven.  Add 10 cups water, 2 sage leaves, the smashed garlic, and 1 Tbs salt.  Bring to a boil over high heat, then reduce to med-low; cook until beans are tender, about 1 hour.  Drain, reserving cooking liquid.  Discard the garlic and sage.

Meanwhile, preheat a grill to high or an oven to 475.

Return the beans to the Dutch oven.  Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/4 tsp salt and 1/4 tsp pepper.  Place the pot uncovered, on the grill or in the oven; cook until creamy, 15 to 20 min.  Add the parsley and more cooking liquid if needed (I have never needed to).  Season with salt and pepper if needed.

Off To A Great Start

Since summer is in full swing, we are operating on summer hours at our house (of course, we've been on summer hours since early May but that's beside the point).  What does that mean, you ask?  It just means that we're lucky if we're eating dinner by 7pm.  We spend most of the year trying to make time for homework, sports, getting the kids to bed at a decent time, that once summer rolls around we're like "Who cares! It stays light until almost 9:00 so let's just try to eat before dark".  OK, it's not quite that bad but you get the gist.  Since we're operating in super lax summer mode, I decided recently to try out some Eggplant Ricotta Bites as a little appetizer the other night.  It was a major hit.  I posted a (crappy) picture on Facebook and people were ALL OVER IT.  So here you go~

You will need one medium eggplant sliced on the thinnish side.  As it turns out, some people are a little weirded out by eggplant and just assume they don't like it.  I'm thinking it must be the name because visually, they're quite nice.  If you have never tried eggplant, this is the perfect way to give it a shot.

Once sliced, you will dredge (coat both sides shaking off the excess) the eggplant in flour.

Next you will beat up a couple of eggs and give it a quick dunk in there.  I like how you can see me and my helpers in the bowl.

Then a quick coating of Parmesan cheese and breadcrumbs.

It's nothing a hungry for something new eight year old can't handle.  Of course you'll want to encourage safety around that hot oil.

You fry the eggplant in batches because otherwise it won't all fit in the pan.  Try not to let those little bits that fall off get too burnt.  You may want to open a window.

As they become browned and cooked through, drain them on a paper towel covered plate to get rid of the excess grease.  Yum, don't they look so good?  While your eight year old is frying eggplant, you might want to chop up some tomatoes and fresh basil.

To the tomatoes, add a little olive oil, red wine vinegar and some salt and pepper.

Before heading out to the patio, top each slice with a dollop of part skim ricotta, a few tomato pieces and some fresh basil.  Next time I will stir some fresh basil (maybe some parsley if I have it) and salt and pepper into the ricotta for a little extra flair. Or another way to snazz them up would be to use balsamic vinegar on the tomatoes instead.  Hmmm.  Might be making these again sooner than I thought!

They taste pretty darned good just sticking to the recipe too.  This kid would have pounded the whole plate if I had let him!

Eggplant Ricotta Bites (Food Network)

1 med eggplant
kosher salt
all-purpose flour for dredging
2 large eggs
3/4 cup breadcrumbs
1/4 cup Parmesan cheese
1 Tbs plus 2 teaspoons extra virgin olive oil (plus more as needed)
2 large plum tomatoes diced
1 cup part skim ricotta cheese
fresh basil for topping

Thinly slice the eggplant into rounds and season with salt.  Pour some flour into a shallow dish.  Beat the eggs in another dish.  In a third dish, mix the parm and breadcrumbs.  Dredge eggplant in flour, then dip in eggs and coat with breadcrumb mixture.

Heat 1 Tbs olive oil over medium heat.  Working in batches, cook the eggplant until golden, about 2 min per side adding more oil between batches as needed.  Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 tsps olive oil and vinegar in a bowl.  Spoon some ricotta onto each eggplant slice.  Top with tomato mixture and fresh basil.  Try not to eat them all yourself.