Industrious: Food Musings

I know it's been sometime since my last blog entry and my "disappearance" has been cause for concern (thank you to those sending inquiries as to my whereabouts!)

So, why haven't I been blogging these days? A few reasons: the new school year (getting ready and acclimated to a child in real school), increased load of extracurricular and work activity, and probably the biggest reason I've been absent: watching the weight...

Just because you're on a diet doesn't mean your food has to be void of flavor. In fact, that's just the time to increase the flavor factor! You know, more garlic, more spice, more non-oil laden marinades, etc. One of the great bi-products of committing to a new eating regiment, is the fact that you can really save money. So it's this notion that has inspired me to lose the writers block and share what I know.

Sunday night I made a 7.65 lb. roast chicken. It was on sale for $.99 per pound. So for about $8, I managed to make dinner not one night - but two! And, I made lunch from my $8 purchase not one day - but two! And...I made chicken soup for the Jewish holiday that begins Friday night.

I can't tell you how easy this was and how amazing it feels to make dinner and then continue cooking. Naturally, even if you're not on a diet, you may still want to save money. So here are some ideas you can use for your $8 purchase (or similar amount).

Sunday night - To eat dinner at 6:30 p.m., begin roasting your chicken at 3:00. Wash it well, inside and out, and dry it. Rub Kosher salt inside the cavity and on top of the bird. Sprinkle with ground ginger and pepper. Cut two lemons and 1 onion and stuff them inside, loosely. Then add a bay leaf, fresh dill, and carrots and celery all around the bird. Cook for about 2 1/2 - 3 hours, depending on the directions and weight. See? No oil or other fat...count 3 points for 3 oz of chicken breast! Ours was served with rice and sweet potato and salad.

Pack yourself lunch - Place your alotment of chicken (whatever it might be!) into a take-to-work container and add a salad under it. Or add veggies and rice. Or make a chicken salad with dill and celery or with grapes and walnuts, instead.

Set aside in the fridge remaining meat from the bird (I had about 4-5 cups of chicken).

Soup: Carve the bird and serve - from your Sunday dinner. Place the carcass, all extra bones - with meat stuck to them, a little skin, and all the veggies left over from the roast and additional 1 1/2 cups of chicken into a large soup pot. Add 2 medium onions quartered, more carrots, more chopped celery, more fresh dill, more ground ginger, more salt, a peeled and cut parsnip, a peeled and cut turnip and a couple of whole cloves. Add enough water to just cover the mass. Set on high simmer for about 3-4 hours. Occasionally skim off the cloudy bubbles that form on top. Pour out the broth through a colander and into a large pot - leaving the bones and solids in the colander. Pick off all viable meat and add to the broth with any viable carrots and celery. With the bottom of a cup, squash the remaining veggies, etc. to ensure that all the flavor and juice comes out. Allow broth to cool completely before placing in the fridge, covered. In the morning, skim off the solidified fat. At that point, you can freeze it in small batches for a later date!

Dinner Tuesday night: How about Chicken Burritos? Take out your can of black beans and warm on the stove. Heat a large frying pan sprayed with Pam Spray and saute 2 sliced scallions for two minutes or until soft. Add remaining chicken and heat through. Add about 1 1/2 Tbsp. ground cumin, 2 Tbsp. lemon juice and 1/4 cup chopped cilantro. Mix well. Put into little cups: cheese (use reduced fat if you're watching), beans, avocado cubes, salsa, tomatoes and build a burrito onto a small fat-free tortilla!

Lunch the next day: repeat above!

Tonight...pork chops!

The Feast of Seven Fish: Menu

This Jewish girl thinks Christmas Eve is magical. When I was young we spent every Christmas Eve with family-friends. For years we went to our friends' who lived down the block. They are Italian and always made a feast of fish - from Linguine and Clam Sauce and Sauteed Flounder in lemon and butter to Scungilli Fra Diavolo. It was wonderful to walk in and smell all that and see festive lights, a gorgeous tree and tons of people. There were gifts for me and my sisters and there was Egg Nog (and non-alcoholic Egg Nog for us!) and my mother always made the same three desserts - an amazing Bouche de Noel, Tri-Color Italian cookies, and delicate fried-battered "Rosettes" dusted with powdered sugar.

Later when we were older, we went to another family-friend's house for the Eve and had lasagna, colossal shrimp cocktail and tons of champagne...it was another gorgeous night with loads of people and mounds of food.

I knew Christmas Eve was not my holiday but being part of these people's lives for the night always made me think it was a magical and romantic night.

I hope my own children will begin to see the night as I do and will revel in the friends and family who join us. For now, I know that my husband and I are building memories for them and enjoying the night ourselves, along the way.

Here is what I plan to serve this Christmas Eve. The recipes will appear in later posts.

Christmas Eve 2008 - A Feast of Seven Fish

Cocktails
* Prosecco
* Raspberry Stoli with Cranberry and 7Up
* Bailey's on the Rocks
* Dewars on the Rocks
* Gin and Tonic
* Wine

Hors D'Oeuvres
* Shrimp Cocktail
* Platter of Italian Meats, Cheeses, Marinated Mushrooms, Artichokes and Olives
* White Bean Puree with Truffle Oil on Mini Toasts (http://meredithsfoodforlife.blogspot.com/2008/12/white-bean-puree-recipe.html)
* Mini Potato Latkes
* Asiago and Grape Skewers (http://meredithsfoodforlife.blogspot.com/2008/12/asiago-and-grapes-assembly-required.html)
* Broiled Scallops wrapped in Proscuitto (http://meredithsfoodforlife.blogspot.com/2008/12/scallops-wrapped-in-prosciutto-recipe.html)

First Course
* Mozzarella di Bufala with Tomato Slices and Spicy Peppers (http://meredithsfoodforlife.blogspot.com/2008/11/mozzarella-di-bufala-recipe.html)
* Fried Calamari with Marinara Sauce (http://meredithsfoodforlife.blogspot.com/2008/12/sauces-recipe.html)
* Baked Clams
* Crusty Bread

Second Course
* Lemon Crab Salad with Avacado and Grapefruit served over Greens (http://meredithsfoodforlife.blogspot.com/2008/12/lemon-crab-salad-recipe.html)

Third Course
* Steamed Mussels Provencal
* Crusty Bread

Pasta Course
* Penne a la Vodka (http://meredithsfoodforlife.blogspot.com/2008/12/sauces-recipe.html)
* Crusty Bread

Main Course
* Baked Shrimp with Tomatoes, Feta, and Ouzo
* Baked Salmon with Tarragon and Fennel Butter (http://www.epicurious.com/recipes/food/views/Baked-Salmon-with-Tarragon-and-Fennel-Seed-Butter-103251)
* Herb-buttered Orzo

Cheese and Fruit Course

Dessert
* Snowball Coconut Cake (http://meredithsfoodforlife.blogspot.com/2008/12/snowball-coconut-cake-recipe.html)
* Peppermint Bark (http://meredithsfoodforlife.blogspot.com/2008/11/barked-up-right-tree-recipe.html)
* Cannoli Cake
* Mint Chocolate Chip Ice Cream
* Vanilla Ice Cream
* Warm Mixed Berry Crisp

Old School!

Ahhh, the end of summer. It brings the fall, start of a new school year, school-clothes shopping, new shoes, new gear, new school supplies, new friends, new teachers...etc. So why are lunch ideas for kids sooo old??

Clearly everyone has access to a cooler-style lunchbox and a frozen ice pack, right? So...let's talk school lunch.

We pack lunch for our kids so we can ensure they're eating properly, that we're saving money, because our schools and day-care centers don't provide lunch or if they do we parents don't care for the choices or a combination of all of the above; right?

Lunch has to be interesting and varied for the student (though my husband tells me he actually ate peanut butter and jelly sandwiches for one entire year for lunch - yes, an entire year for lunch) and for kids in elementry school and older lunches can't really be heated, right? The young ones in day-care have the heating option.

Here are some ideas to explore further...interested in recipes? Let me know.

* Egg Salad with toast (don't assemble the sandwhich. pack them seperately)
* Chicken Salad with toast (same as above)
* Pasta Salad
* Turkey and Cheese Wraps
* Cream Cheese and Raspberry Jam Sandwiches
* Shrimp Cocktail
* Cobb Salad Deconstructed
* Quiche
* Ham and Cheese Rolls

30 Minutes or Less to Meal Time

When I come home at night I want to eat, naturally, but what I really want is to spend oodles of time with my family. I don't want to slave away wowing my family and cooking up a storm during the week for just us. They want my attention and my time and I want to give it to them. So if I "whip" up food (read: hunker-down and cook)I take away precious time from my family. Not to mention I'm then stuck with a ton of dishes to wash. So my mission has been about making really good food that has full flavor and substance without a great deal of fuss. I want to introduce my children to new things so they have a broad appreciation for edibles. I think that's what most people want during the week, as well.

I hear you and I answer with a new function on the blog called "30 Minutes or Less." Please take a minute to check-out the newest side-bar link to recipes that have been posted already but that are really quick. I'll continue to add to the list as long as you continue to cook!

Happy eating and enjoy.

Little Boy's Party Menu

A two year old doesn't really care what he eats for his birthday but he does care about the "theme." So with Cars (the movie) the latest craze in our house, it was obvious that the little boy would have...food from along Route 66. Here's the menu (it's missing something from Chicago...I know, I'm a disgrace!)

Little Boy's Party Menu (In honor of Cars - the Movie)

Hors D'Oeuvres
Corn Meal Cups with Lemon-Lime Salsa
Baguette Slices with Goat Cheese, Olives, and Arugula
Spinach Dip in Hollowed Bread-Bowl
Leek Dip and Pretzels
Chips with Salsa and Guacamole
Frozen Margaritas




Main Dishes
Kansas City Ribs
Burgers with Andouille Sausage
Tequila-Lime Grilled Shrimp
Gruyere, Smoked Ham, and Caramelized Onion Quesadillas
Hot Dogs
Black Bean and Corn Salad
Creamy Potato Salad with Lemon and Herbs
Heirloom Tomatoes with Blue Cheese





Dessert
Lightening McQueen Cake
Caramel Squares
Fruit Bowl

How to get it done...
The party was Saturday at 3PM. Start your preparations several days before and make the following:

Thursday:
1. Make Dry Rub for ribs and submerge ribs - refrigerate (making the rub takes about 15 minutes, overall)

Friday
1. Cake (active mixing: 10 minutes; baking: 35-40 minutes; cooling: 1 hour; frosting: 1 hour). It's Butter Cream so it can be left at room temp with a light cover of plastic wrap. See: (see: http://meredithsfoodforlife.blogspot.com/2008/06/gearing-up-for-party-recipe.html)
2. Caramel Squares (see http://meredithsfoodforlife.blogspot.com/2008/06/sweetsrecipe.html)
3. Bean and Corn Salad
4. Salsa (see: http://meredithsfoodforlife.blogspot.com/2008/05/memorial-day-weekend.html)
5. Bake Cornmeal Cups

* Be sure to get organized the night before. Write a "to-do" list that is all encompassing (i.e, put chips in bowl, get ice, etc.) This will help in keeping your day moving

* Get a good night sleep!

Saturday -
Make the remaining things starting with all the easy things like:
1. Spinach Dip (Use Knorr Vegitable Dip and follow directions on the back)
2. Leek Dip (Use Knorr Leek Dip with 16 oz. Sour Cream)
3. Lemon-Lime Salsa
4. Shrimp
5. Burgers
6. Potato Salad
7. Toast bread in oven for Goat Cheese
6. Quesadilla

Make the following while guests arrive:
1. Guacamole (see: http://meredithsfoodforlife.blogspot.com/2008/05/memorial-day-weekend.html)
2. Fill Cornmeal Cups with salsa
3. Margaritas
4. Tomato Salad (make this as dinner comes off the grill)

Part of the fun of a party is having company in the kitchen so don't be afraid to ask for help and don't be shy about accepting it. It's nice to be social in the Kitchen.

Enjoy

Weekly Menu I - Memorial Day Week

Some days I like to make decisions and some days I just want to be told what to do - something about too many decisions makes my head hurt. I offer the following as a guide. If you hate a dish or an ingredient, be sure to substitute for the things you do like.

Monday - Memorial Day
'Dogs and 'Burgers, of course!

To Do for Next Day:
Follow recipe for Cinnamon-Spiced Rubbed Pork Chops
Total time: 5 minutes

Tuesday - Rubbed Pork Chops, Couscous, and Green Beans
Take chops out of the fridge to rest while you change clothes, greet family, wash hands, etc. And...preheat the broiler or set-up BBQ

Pour about 1/2 cup of maple syrup into a bowl. With a fork used to whisk, slowly pour into the bowl 2 tsp. of vanilla extract. Mix well and set aside.
Total time: 2 minutes

Make Couscous as directed on the Near East pkg.

Place chops onto broiler pan and brush with syrup mixture on top side. Broil for 5 minutes (about 5-6 minutes per inch/per side) and flip. Brush mixture on second side and broil for another 5 minutes.

Meanwhile, prepare Bird's Eye Green Beans in the Steamer Pouch as directed in the microwave

Serve!

To Do for Thursday's Dinner:Open a bottle of Soy Vay. Shake well. Take out skirt steak from the fridge and lightly score all over with a knife. Place steak in large ziploc and pour about 1/2 of the bottle into the bag. Seal well and shake to coat steak. Refrigerate.

Total time: 3 minutes

Wednesday - Pasta with Ricotta and Sauce
Put water up over high heat - enough for 1 lb. of pasta. Place lid on the pot and sit with family, change clothes, etc.

Pour (purchased or homemade) tomato sauce into a saucepan and simmer on low heat. Stir once or twice.

Once water boils, throw in a large pinch of Kosher salt and the box of pasta. Stir well and often. Cook about 10-14 minutes. Drain well - do not rinse!

Place a good-sized spoonful of Ricotta Cheese on top of your bowl of pasta and sauce for added protein. Mix well and serve with grated cheese.

If you have time and energy serve with a green salad.
Total time: 25 minutes


Thursday - Skirt Steak with Baked Potato and Veggies
Take steak out of the fridge while you change, play with family and wash-up. Preheat broiler (if you're able to do this on the BBQ, even better - less clean-up!)

Prepare the frozen veggies as directed. (about 5 minutes)

Take out one potato per person and wash well. Pierce several times with a fork. Wrap each wet potato in a paper towel and put into the microwave for about 8-10 minutes. Check often.

Once potatoes go into the microwave, broil steaks about 4 minutes per side.

Let rest for 3 minutes before slicing.

Friday - Order out!

First Week Re-Cap

What a week! Inspired on Tuesday, up on the web on Wednesday, and still typing on Friday. I just hope that someone is still reading! I have been asked a few interesting questions over the past few days and I wanted to put to rest any myths that indicate perhaps
a) I don't sleep
b) I don't see my kids and husband
c) I am nuts

Now truthfully, I may be a bit nuts. I do work full time and I do have a fairly busy lifestyle but I'm certain it's not any busier than the next person. I know that we all have incredibly stressful days and that balancing life, family, and (good) nourishment is a tough task. So I say this: I am not perfect (not even CLOSE), I am not a Saint, I am not faint-of-heart, and I am not (really) crazy. I am, however, quite passionate, in general, and seriously in love with eating and tasting food which has become a lifestyle to which I'm committed. I love that tonight my family could all eat Japanese food together - from the Miso Soup to the Gyoza and the Sushi Rolls...we could all have our dinner at the same time - which I learned from my mother was a covenant one should rarely break.

I've adopted ways to ensure that my family is close by when I'm in the kitchen creating something. I have all the crayons and coloring books in the kitchen, I have given my kids tons of pots and pans and wooden spoons to bang and haul around, and I repeatedly request their help with any project I can think of. I tell them over and over about what foods I'm using and if it has multiple types, I teach them about that, too. I love to tell them that all carrots are not orange! And I love to pull out an onion or a potato and see if they know the difference. Sometimes we play a game together where they smell all the spices in the cabinet - and you know what? They have no idea what the names are (except, perhaps, for vanilla and cinnamon!), but they do love this and it's something we can do together.

I can promise that some days I dread coming home at 6PM knowing that I've created the expectation that I must put a wholesome meal on the table in about a half-hour. But, I do it and most of the time I think it's kind of fun. On days when I've got nothing evident in the fridge I see creating a meal as a challenge...like I'm on "Iron Chef"

So in all of this I say - be imperfect! Be cranky! Be busy! But be adventurous and be creative and be excited to try something new. But remember, even I know when it's best to cook smart and what shortcuts to use. I use Perdu Chicken Cutlets that now come individually wrapped and packaged perfectly sliced and I am an AVID fan of marinading - sometimes for 2-3 days, even. And I am a huge fan of slow-cooked meals on the weekends with plenty for left-overs.

There's no such thing as "time management." Guess what!? It's all happening at the same time...so you just have to juggle a bit. But that old saying sticks with me...don't just eat to live but LIVE to EAT!

Mangia!