Looking Forward

Happy New Year!

A quick look at how we did on our goals last year. We tried some new veggies, most we liked, others we’ll try again, maybe a different way. Because some of our detailed financial data for 2009 was lost, I don’t know exactly what was saved on food, but I'm sure we did save some. We had times of illness or busy schedules that brought us to eating out, but we made efforts to do so less often. I'll call it a success.

"The Lord says, ‘Forget about what has happened before. Do not think about the past. Instead, look at the new thing I am going to do.’” Isaiah 43:18-19

Last year was a tough year for our family and we are looking forward to what God will do this year.

We will continue adding more fresh produce into our diets, including trying some of those we weren't excited about before. To help us with this goal we have joined 2 CSAs (Community Supported Agriculture). They are local farms in which we share a risk/benefit. Both use organic farming practices. One is a work only, very close to home, that also has honey and grains. We will be working during the farming season at the farm a few hours each week in exchange for food. The other is a pay only near hubby’s work, which also has free range eggs and chicken for purchase. While we are not required to work at this one (just pick up our produce on the scheduled day), we will be allowed to work and plan to some.

I think this will be a great experience for my kids. I loved it when I was able to spend time in my grandparents' garden and in the kitchen cooking and eating all the food they grew -- apples, crab apples, peaches, red raspberries, black raspberries, cherries, mulberries, strawberries, lettuces, squashes, cabbage, broccoli, tomatoes, beans, herbs... so much from that tiny yard. I can hear my Grandpa now, laughing about the new (what he would call) buzzwords "organic" and "green". He would say he has always been green and organic. Of course some of his "green" habits were more about being frugal than saving the planet! :o) I hope my kids will learn more of the science, nature and hard work of food. Gain a greater appreciation for what they have and how we get it, including God's provision. Maybe I will too!

We would love to have our own garden, but it's just not possible where we live. Perhaps one day we’ll find a piece of land to grow our own food.

Another way we will be continuing the more veggies goal, is by growing our own herbs (my oldest gave me an indoor herb garden for Christmas) and adding more sprouts in our diet (and hoping to get around to growing our own).

To expand variety, I am planning to add a few more Japanese and Eastern foods into our diets. I do like many of these foods and my oldest is game to try most things, the others are willing but skeptical. The small rice cooker I received for Christmas also cooks other grains, beans, and steams meat & veggies, so we will be eating a variety of whole grains other than rice, wheat and oats. We've already tried quinoa and everyone loved it! Along with slow cooker, it will be a big help in keeping our commitment to eat at home more with some of the schedule changes coming this year.

For Christmas, my oldest asked to learn to cook. I still do all the cutting with a sharp knife, but we have made a few soups, fritatta, pancakes, french toast, salmon, salad and dressing.... My youngest is also wanting to help more in the kitchen. I'm looking forward to more time in the kitchen with my family!

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Well, fall has come and gone, we're full swing into school, I've had and nearly recovered from shingles, a whole new array of produce is decorating the market, Thanksgiving is just passed and we're now heading toward Christmas. It's been awhile, but here are a few of the new things we've eaten that I haven't posted yet. I hope you enjoy!

Pizza -- whole grain crust, olive oil, garlic, caramelized onion, butternut squash (roasted with olive oil, salt, pepper and just a smidge of maple syrup), basil, black olives and feta.

Roasted acorn squash with a tiny bit of red pepper flakes, served with roasted chicken and fresh fruit salad.

Spaghetti squash roasted and grated with a fork into "noodles", topped with marinara and cheese.

Eggplant breaded with panko and Italian herbs, fried in olive oil and topped with sauce of tomatoes, onions and cannellini beans.

Roasted salsa -- roasted all the tomatoes, peppers, onions and garlic, blended with salt, pepper and spice. Added corn and black beans, served with tortilla chips.

Though most of us liked all of these, the tilapia topped with basil pesto and black olives and served with roasted sweet potatoes is a new family favorite. Yum!

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Why Stir Fry?

Japanese and Mediterranean diets are known to be some of the healthiest. While genetics may play some part in the health of these people, the quantity of fresh fruits and veggies they consume is no doubt a huge part. One that even those of us with German and Irish roots can work with.

http://www.webmd.com/diet/features/diets-of-world-japanese-diet
http://www.mayoclinic.com/health/mediterranean-diet/cl00011

• Stir Fry: Whatever veggies you have (even leftover), season & serve -- one pan. What could be easier? Try stove top ratatouille - onion, pepper, tomato, zucchini, and eggplant.
  
• Pasta is almost as easy: A few veggies (even leftover), add cream, broth or pasta water to make it saucier if you want, add cooked pasta -- two pans, not bad.
• Salad: A mix of whatever fruits or veggies you have plus dressing -- no pans (unless it's pasta salad), one bowl if you make dressing. Super summer dinner. Yum! Try mixed greens, spring onions, avocado, and grapefruit with grapefruit honey dressing, topped with baked salmon.
  

These dishes are a great way to increase the quantity and variety of your fresh produce intake. It's easy to add protein with any meat, legumes or tofu.

I love to see what delicious meals I can make just with whatever produce I have. Let me know what yummy dishes you have created this way!

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Very Veggie Spring

I use salt and pepper in nearly everything. Anything not boiled is likely cooked in olive oil.

One day I chopped up some red potatoes and corn cobs, added fresh green beans and boiled all together for a yummy summer veggie dish. Tossed with olive oil, salt & pepper, served with chicken salad.

Fast fagioli -- I love pasta e fagioli, but it's not a fast meal to prepare. This was nearly as good and faster. Browned ground beef, add cannelloni beans, sauteed garlic, onion, celery, carrots, diced tomatoes and a little chili powder served over whole grain pasta shells, sprinkled with cheese.

Grilled veggie fajitas -- grilled portabellas, red, orange and yellow sweet peppers, and onion, served on whole grain fajita tortillas (wrapped in foil and warmed on the grill) with sliced avocado and homemade salsa of diced tomatoes, roasted (on the grill) garlic, a smidge of chili powder and lemon juice. Family didn't even know avocado was in them. :o)

Pizza using whole grain Boboli crust, olive oil, lots of minced garlic, artichoke hearts, baby spinach, fresh tomatoes, basil, oregano and feta cheese. Bake at 450 until warmed through. This was loved by hubby even more than the zucchini pizza, everyone else liked it about the same, Alot!

Pastas --
Barilla Plus elbows with shrimp, orange and grapefruit segments, sliced black olives, peas, halved grape tomatoes and homemade citrus vinaigrette.

Barilla Plus penne with Chicken, carrots, celery, garlic, radishes and peas. Tossed with olive oil, thyme.

Plus Rotini, garlic, shrimp, onions, orange segments, cilantro, olive oil.

Plus Rotini cooled with fresh tomatoes, basil and grated parmesan. Served with grilled steak and fruit salad.

Whole grain cheese tortellini, garlic, onion, carrots peas, served with salmon.

Stir fry --
Baby bok choy, bamboo shoots, broccoli, carrots, onion, garlic, water chestnuts, mushrooms, scrambled egg.

Leftover chicken, garlic, onion, celery, carrots, peas in the pod, potatoes and corn.

Shrimp with broccoli and peas in the pod, garlic. Served with whole grain rice.

Salad --
Mixed salad greens with radishes, carrots, mango, blackberries and homemade balsamic dressing. Served with baked salmon.

Baby spinach with bacon, orange segments, red grapes, homemade citrus vinaigrette and feta, served with roasted potatoes.

It was all so Yum! I love the fresh produce available in Spring & Summer. We have been so busy & not able to get to the farmer's markets as much as I'd like -- but, hopefully more soon. Stay tuned....

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Props to Pops

The last time I posted, I noticed my dad (Pops to his grandkids) is a follower of this blog. I realized how much of an influence my dad has been on my cooking. He cooked quite a bit while I was growing up and I loved most of what I had. Watching and helping him, I learned to take risks and be adventurous when cooking. To try new combinations, new seasonings to see what comes of it. So, whether you are more artistic and inclined to the creative process or more scientific and inclined to the trial and error of experimentation, try new things, new foods, new ways to prepare, new seasonings. It is food for the soul.

As a kid, I remember my mom serving pickled beets. I hated them. Having never had beets any other way, I decided for many years that I hated beets. I decided recently to try them another way -- roasted. I was hesitant, even up to the point of sitting with them prepared on my plate, ready to be eaten. But I want to set an example to my kids of trying new things and of eating a variety of healthy food so I gave it a go. As it turns out, they are pretty good -- kind of sweet like carrots, with only a hint of flavor reminiscent of those pickled disks from when I was a kid. Definitely worth having again.

One day recently, we had only one hour between places to be, things to do. Seemed there was little option besides fast food. With some planning, I managed the little option. We had a picnic of fried chicken and veggie filled pasta salad. The weather didn't cooperate for eating at the nearby park, but we managed a healthy family dinner in the car.

Another day we had an asian treat with teriyaki chicken using a similar sauce to what I used on the salmon. I baked the chicken thighs at 425 for a while to get the chicken mostly cooked and the skin a little crispy so I could pour alot of the fat off. Then brushed on the sauce for the last 10 minutes of cooking. I served it with a stirfry of bok choy, carrots, onion, broccoli, mushrooms, garlic and whole grain thin spaghetti. Yum! You could add meat, cannelloni beans or tofu to the stirfry if you like. Add broth for a healthy soup.

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Like eating out, only better

One of my favorite restaurants is Ko Sho. They used to have teriyaki salmon, but last time I went, it was no longer on the menu. That's ok, they still have plenty of delicious food and I can make the salmon at home. Soy sauce, brown sugar, spicy brown mustard, garlic and pepper. Combine and pour over salmon. Bake at 450 for approx. 10 mins/inch of thickness, basting once or twice.

I wanted to expand our veggie tastes. I'm not a big fan of cooked greens, but thought I'd try something new. I made a frittata -- in oven-proof pan, saute onions and mushrooms in oil, add salt, pepper and garlic, then swiss chard until wilted. Add eggs beaten with milk or cream. Cook until almost set. Add grated Parmesan and fontina, bake at 400 until completely cooked. The entire family loved it! I added a side of salad greens with orange and grapefruit sections and citrus dressing -- citrus juice, spicy brown mustard, honey, salt, pepper and olive oil.

Another popular take out item, pizza. I made ours with a 100% whole grain Boboli crust, brush with olive oil, add lots of minced garlic, some salt & pepper. Add a layer of sliced zucchini, a little more salt & pepper. Bake 5 mins, add basil, oregano, sliced black olives, grated mozzarella and grated Romano. Bake 5-7 mins more. Yum!! Side salad of baby spinach with fresh pears and balsamic dressing -- balsamic vinegar, sugar, salt, pepper, olive oil.

Benihana @ home -- more veggies, less show. I like to cook, but I have neither the equipment nor the talent of the grill chefs at Benihana. I sauted onions, mushrooms, zucchini in oil, salt & pepper. Added garlic, shrimp, pre-cooked whole grain rice and soy sauce.

We also love pasta. A couple we had recently:
Whole grain pasta shells, onions, broccolini, garbanzo beans, roasted red pepper, garlic, salt & pepper in olive oil, add Parmesan.

Sauted onion, asparagus, garlic, salt and pepper in olive oil. Add diced tomatoes, sliced black olives, shrimp and spaghetti. Top with Parmesan.

Some treats we've had recently:
Ricotta sweetened with a little honey, topped with fresh raspberries and a drizzle of chocolate.

Sparkling lemonade -- Simple syrup (sugar water), freshly squeezed lemon, sparkling water.

Grandma's mountain cobbler -- flour, sugar, milk and baking powder in a buttered baking dish. In a pan, heat fruit (we used fresh blueberries), sugar and flour. Pour into center of batter, don't stir or try to level. Bake about 30 mins at 375.

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Two at a Time

Well, it's been more than 2 (very busy) weeks since I posted last, so I'll give you some of the good stuff for 2 weeks this time.

We had a birthday party a few months ago and had one guest that is vegetarian. I wanted something easy to make and serve, as well as filling, for a group. I decided on veggie lasagna. After reading several recipes, I came up with my own. (As a side note, in addition to using recipes as suggestions for inspiration, I don't measure much unless I'm making jelly or pastries. For anything else, it's just according to what you have or what you like.)

In large pan, saute diced green pepper, onion and mushroom in olive oil until tender. Add minced garlic, 1 can diced tomatoes, 1 can tomato sauce, basil, thyme, oregano, rosemary, marjoram, salt & pepper. Bring to a simmer. If you will be using this as spaghetti sauce, you can reduce it some. A little extra liquid will be ok for the lasagna. Thaw, dry and chop some frozen spinach, cook and chop some broccoli, combine the two. You could use thawed frozen peas too, if you like. Coat pan with non-stick spray. Layer sauce, no-boil lasagna noodles, ricotta, green veggies, grated Italian cheese, sauce...top layer: noodles, ricotta, sauce, Italian cheese. Bake covered at 375 for an hour, uncover and bake 5-10 minutes more. To save time on another day, make 2 at a time and freeze one.

Another day I combined onion, green pepper, broccoli, fresh pineapple, garlic, shrimp, red pepper flakes, salt and pepper and served with curry mashed potatoes. Fast, easy and delicious. For a veggie version, try cubed tofu or garbanzo beans instead of shrimp.

One of our favorite super fast meals is salmon and asparagus. Drizzle salmon with olive oil, sprinkle with salt and pepper. Bake at 400 for 10 minutes/inch of thickness. If the fish is straight from the fridge, it might take longer, but it's a good idea to let it sit out a few minutes first. Drizzle asparagus with olive oil, salt, pepper and just the tiniest bit of sugar. I know, but you know what they say about a spoonful of sugar... and my family eats it even better than with hollandaise. Spread asparagus out in a single layer on a baking sheet. Once fish is done, pop the asparagus in the oven, broil for 3-5 minutes, depending on how thick the stalks are. Nuke a little whole grain rice (what do you want, we're going for fast here). Dinner's done. Yum!

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