Flexitarian

Lately, I have been giving thought to going "flexitarian." To find out more about flexitarianism, I recommend this Newsweek article from September 28, 2008.

I don't want to be a vegetarian--I love eating meat. I eat from the full spectrum of what's available, from filet mignon to liverwurst. What I don't love is the way I feel when I consume too much and the ecological footprint I leave by, as an average American, eating an estimated 200 pounds of meat a year.

I'm going to try living 2011 as a flexitarian. For me, this means either a regular portion once a week or else tiny (1/4 sized) portions a few times a week. If there's a special occasion and I eat a few regular portions, then I'll eat totally vegetarian the following week. It's my flexitarianism, so I get to make the rules. By my rules, fish doesn't count, and I can eat salmon M/W/F and 4 oz. of chicken on Saturday and still be a flexitarian. It's not so much about the label, but about the reduced consumption.

Tell me: What are your food goals for 2011?

In lieu of a "no pigs" picture, I give you a pig with wings to symbolize freedom in choice:

 -Marie

What's been going on?

Christmas has come and gone, and lots of good food was eaten.  In the course of the usual holiday excitement we didn't take photos of all that was prepared.  Once Marie arrives safely back to NYC, the camera cord will be located and the pictures we do have will be uploaded.  Needless to say, her arrival time is somewhat tenuous,  and she'll need a few days to decompress from the trip.  Stay tuned!

Julie and Marie
Driven Cellars, Amador County
Sierra Nevada Foothills, CA

Comfort Food...

Whenever Jessica is gone I try to make something with ground beef (not her favorite food at all).  Sometimes It's sloppy joes, or in the summer it's hamburgers on the grill.  Yesterday I had mushrooms that had to be used, and what says mushrooms better than gravy?  Not much.

Yum...Salisbury steak with mushroom gravy.

 Combine 1 Lb of ground beef with 1/2 stack of crushed up Ritz crackers, 1 egg, ground black pepper, and 1 capful Worcestershire.  Add to the beef mixture 1/2 of a chopped onion sauteed with garlic (personal preference).  Shape into 4 oblong patties, and put them in the freezer if you'll be cooking them within a half hour, otherwise place them in the fridge.  Cook at 375 for 25 minutes.

For the gravy, saute sliced mushrooms.  Add one can of Cream of Mushroom soup, one package of French Onion soup mix, and 1/2 cup milk.  Bring to boil, then simmer for approx. 10 min.

We also had mashed potatoes and fresh green beans. 

I apologize if the photos are that great.  I couldn't find my camera so I used my iPhone.

~Julie

Now that she's 18...

....does she still count as a 'kid' in the kitchen? 

Kids in the kitchen....again....

So, I let my kids experiment in the kitchen.  Jessica takes me up on this more than Andrew does, but they both enjoy cooking.  We call Jessica the 'Queen of Soup', it's her go-to food, especially in the winter.  Today's soup featured Udon noodles, chicken, and really the best broth she's ever done.

udon noodle soup

Melt 1Tbsp butter (or margarine) in saute pan, add chopped ginger and garlic (to personal taste).  Add cut raw chicken pieces, cook until browned, stirring often.  Meanwhile, heat two cans chicken broth and 1 1/3 cup water in saucepan, mixing in chicken flavor packet from udon package.  Add green onions, 1/2 tsp ginger, and 1/2 tsp hot chili sauce.  Once bubbling, add udon noodles and turn to low for approximately five minutes.  Add chicken when cooked and let flavors blend for a few minutes.  Enjoy!

~Julie

I found the picture of her birthday cake.  It looks so good I wish we had some left!

Baskin Robbins Chocolate Decadence Cake

Birthday Dinner

Osaka Sushi is our very favorite sushi restaurant. Made even more so because it is literally right around the corner from our house.   A little on the "spendy" side, it's perfect for the occasional special dinner, and nothing is more special than Jessica's 18th birthday. Our family tradition lets the birthday person choose the restaurant (within reason; no Mickey D's or Mortons (at least not 'til the kids are gone), and many times we have ended up at Osaka. The tables are always packed and the food is always excellent!

This is my dinner. Sesame Chicken and Chicken Karage.  The dinner comes with miso soup, rice, pickled bean sprouts, and salad.

Jessica had the Danny roll. Panko fried scallops, crab, and avocado. 

Andrew had the Tony roll and Joe had the A-Town roll, which I do not have pictures of. Our meal was topped of with a Chocolate Decadence cake from Baskin Robbins.  Chocolate cake, with chocolate icing, all covered with a chocolate ganache and drizzled with caramel.  Yum.

~Julie

Bacon Ravioli Bake

Everything is better with bacon!!

Bacon Ravioli Bake
One package frozen ravioli (can be any kind)
1/4 lb bacon
2 green onions
1/2 block low fat cream cheese
1 can chicken broth
1/2 cheddar cheese
pepper

Cut bacon into small pieces and cook on medium until crisp.  Take bacon pieces out of pan, leaving drippings.  Saute green onions approximately 1 minute.  Add cream cheese, and cook on medium heat until the cream cheese starts to melt, stirring frequently.  Slowly add chicken broth, whisking as it's poured in.  Cook mixture on medium-low until the cream cheese is thoroughly melted, stirring often. Meanwhile, arrange frozen ravioli in largest size corning ware (or other baking dish of approximate size).  When the cream cheese is all the way melted add bacon pieces, stir briefly, then pour over the ravioli. The sauce will be very thin.  Sprinkle grated cheddar cheese on top and bake in a 400 oven for 25 minutes.  Let set for at least 15 minutes when done, allowing time for the sauce to thicken.

Helpful Hints
The setting time after the ravioli is cooked is very important.  If after 15 minutes it still seems thin then let set additional time.  Although, the sauce in the pan is great for dipping garlic bread into.
Ravioli with chicken or italian sausage will probably work best.  I used cheese and the over-all dish was too cheesy (can't believe something ever has too much cheese, but it did).

~Julie

Recipes to Try

In lieu of recipes I've tried, I give you recipes I have yet to try. Thank you to the people who've contributed them (you know who you are). I promise to try them as soon as I can!

-Marie



Rainy day lunch

There is nothing better than soup on a rainy day, especially chicken tortilla soup.  Add jalapeno cheddar corn muffins and a refreshing cucumber salad, and it becomes a meal worthy of compliment.

Chicken Tortilla Soup
2 boneless skinless chicken breasts, boiled then shredded (save water for soup base if desired)
1/2 tsp olive oil
1/2 tsp minced garlic
1/4 tsp ground cumin
2 (14.5oz) cans chicken broth (or 1 can plus water from boiling the chicken breasts)
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp chili powder
1 Tb lemon jc
1 cup chunky salsa (any brand will work)

for garnish: corn tortilla chips, sour cream, grated monterey jack cheese

Once the chicken breasts are boiled and shredded, add to pot with chicken broth (and/or water used for boiling), corn, salsa, chili powder, lemon juice and salsa.  Meanwhile, heat olive oil in saute pan.  Saute the onions until soft, then add garlic and cumin.  Mix and saute for another minute. Add to soup pot and simmer 10 minutes. 

Helpful Hints
Make your own tortilla strips by cutting corn tortillas into strips and baking in a 400 degree oven until crisp.  Store in a tupperware container for several weeks.
A dollop of sour cream goes a loooooong way.  It's okay to skip the cheese.
This recipe can be easily adapted for the crockpot.  Thaw chicken breasts over-night in the fridge.  Cut into large chunks and throw in the crockpot with the rest of the ingredients (except the sour cream, cheese, and tortilla chips).  Cook on low all day. 

Jalapeno Cheddar Corn Muffins
One box of Jiffy corn muffin mix.
1/8 cup chopped jalapeno
1/4 cup shredded cheddar cheese

Make mix as directed on back of box (with the egg and milk).  Stir in jalapeno and cheese.  Bake as directed

Helpful Hints
Some people are purists and insist on using real corn meal and making the muffins from scratch (which I often do), however, it's much easier to use the box mix, especially in a time crunch.
Many recipes call for jalapenos, but it's way too hard to roast them and chop them.  Keep a jar of sliced jalapeno rings in the fridge for every day use.  So much easier.
Be sure to spray the muffin tin before adding the mix, otherwise they won't come out easily (I use the small muffin tins).

Cucumber Salad
Peel and slice cucumbers (however many desired)
1/4 sour cream
1/4 cup mayonnaise
1/4 tsp dill
1/4 tsp season salt
1 Tbsp distilled white vinegar
1/8 cup white sugar

Put the cucumbers in a colander and salt.  Leave in sink for 30 minutes, allowing the natural water inside the cucumber to drain out.  Rinse.  Meanwhile, in a medium bowl add the rest of the ingredients.  Gently stir the cucumber slices into the dressing mix.  Refrigerate.

Helpful Hints
The cucumber slices can be as thick or thin as you like them.  Although, if they are very thick they should be cut in half, otherwise they are too difficult to eat.  Also, they don't have to be peeled, or they can be peeled in stripes.  Whatever you like.
The seasonings can be adjusted for personal taste.
If you don't have time to salt and drain the cucumbers that's okay.  It really only helps the dressing adhere better, but this step can be skipped.

~Julie

Happy Thanksgiving

I'm thankful for my family, who loves me. I'm thankful for my friends, who inspire me. I'm thankful for S., who is so wonderful in so many ways. I have a lot to be thankful for, and I want to wish you all a HAPPY THANKSGIVING.



Simple family suppers....

Family meals don't have to be elaborate. I've blogged before about how the actual act of sitting at the table is more important than the food itself.  But, of course we like what we eat to be tasty and visually appealing.  One of my favorite food network stars is Giada De Laurentiis.  She makes everything she cooks look easy (although we really know it's not).  I love Italian food, absolutely love it! So when I run across one of her recipes set on *easy* my brain starts whirring and the pots come out.  I think I went looking for one of her creations today because the December issue of Food Network Magazine (FNM) came in the mail, and of course she's featured. This simple family supper was paired with an old vine zin from Bogle (one of my favorites).  I meant to steam some broccoli, but I got caught up in last Sunday's episode of the Amazing Race and forgot.  Oh well, there are tomatoes in the recipe so that counts as the veggie :-)

Italian Baked Chicken and Pastina

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Helpful Hints
Buttering the bottom of the pan is not necessary.  Just use Pam or other spray oil.
I used small elbow macaroni instead of pastina (very similar).  Any small pasta works.
It's much easier to cook the chicken breast whole before cutting.

~Julie

Checking out other blogs

I'm always interested in what other people are cooking and eating.  Analyzing dinners, trying to decipher what the food says about the person/family.  Raley's and Bel Air put out this nifty little magazine called "Something Extra".  Love it!  The new issue highlights recipes from FB friends and other food blogs.  Really a great way to see what's going on in the world of everyday eating.

If you follow a great blog, or know of an interesting website, let us know.  We love investigating and learning new stuff!!

~Julie

btw-The countdown begins.  The two sisters will share one kitchen for 5 days in December.  Should be fun and exciting.  Stay tuned!

Relaxing just a bit!

I have these good intentions to add to this blog more regularly, in fact, I take pictures constantly, just don't know why the follow through isn't there.  My theory is that because I've been so busy the last two years I have just reached the stopping point.  From point A to Z in less then 60 seconds.  No yellow here, just red.

Not complaining though. I'm really enjoying being around Joe and the kids.  There is even more time to connect with friends.  The last two weeks we've had "happy hour" on Thursday before our family dinner times.  What a great group of ladies!  This was taken at Cathy's house.

~Julie

16-Bean Soup

We're quickly coming upon the end of the year, so I'm in the process of cleaning out my cupboard, trying to use those things which have been sitting for months or even a year. Who doesn't like to start fresh January 1st?

I had in my cupboard a bag of 16 assorted beans. To it, I added 2 stalks of celery, the rest of a bag of baby carrots (equaling about 1 large carrot), 1 small onion, 1 pre-cooked ham steak diced into cubes, 3 cups of Swanson's chicken broth (a must-have!), and 3 cups of water. I put it in my crock pot on high for 4 hours on Sunday, and the resulting 16-bean soup was DELICOUS! The best part? There was enough that I will have lunches for the week.

Beans really are a super food. They're nutritious, delicious, and super filling.

Funny story: S. offered to clean up the dishes Sunday night. He asked, "What do I do with the soup?" to which I responded, "Oh, just put it in the fridge." I awakened the next morning to find the entire crock pot in the fridge--cord and all (not just the crockery part with the lid). It made me giggle. Hey, I'm not complaining. Find a man who offers to clean up the dishes, and you've found gold.

-Marie

What is it about rainy days?

Cold, wet days make me want to bake.  The smell of cinnamon, and the yeasty scent of bread dough, co-mingle, giving my  home a pre-Christmas happy feel.  There is nothing like the ambiance created by baked goods.  I'm reminded of the driveway we had growing up.  One long road, banded by birch trees, their limbs bare of leaves and weighed down by snow accumulation.  It's a magical scene in my mind, although I don't recall my mom baking a lot.  I just like to think of that setting, mainly because it's the classic winter scene. In any case, I do like to bake on a winter's day.  It's cozy.

Monkey Bread

One loaf frozen bread dough, thawed. Allow to rise.
1/4 cup melted butter
1/4 cup brown sugar
1/4 white sugar
2T cinnamon

Coat the inside of a bunt pan with shortening.  As the bread dough thaws let it rise.  Using scissors, cut the dough into 1 inch pieces.  Between each cut dip the scissors into hot water, making it easier to cut through the dough.  Roll the pieces in melted butter.  Combine the sugars and cinnamon.  Roll the buttery dough pieces in the sugar mixture and layer in bunt pan. Let rise an hour or two.  Bake in a 350 oven, checking after 30 minutes.  The inside doesn't bake as fast as the outside so an additional 10 minutes may be needed, unless you like doughy bread.

Helpful Hints
If using a two part bunt pan make sure you put a cookie sheet underneath, otherwise the butter/sugar mixture will run all over your oven, burning and sticking.

I've heard some recipes call for putting the sugar mixture in a plastic bag and coating the pieces that way.  I don't like to use resources like that.  It's far easier to clean a bowl than to create the plastic used for gallon bags.  Also, it's better for our environment when we don't use disposable plastic.

~Julie

Bruschetta

I think I could eat bruschetta every day for a year and not tire of it. Here's how I make it:

1 quart heirloom tomatoes, diced
1/2 onion, chopped
2 Tbs garlic, minced
1 Tbs olive oil
1 tsp Balsamic vinegar
Salt, to taste

Give it about 6 pulses it in the food processor, until the mixture has a lumpy consistency. Spread it on toasts prepared beforehand. I slice a baguette, coat the slices with olive oil, and then bake them at 350 degrees for 10-15 minutes. 

-Marie

Family dinner?

I love reading Julie's posts about creating family meals, and I thought yesterday's post was particularly relevant: It's not about the meal, it's about the family.

That said, what kind of a meal do you prepare if you're only cooking for one? What do you do when you leave work at 7:30 in order to make it home for How I Met Your Mother at 8:00?

A Hot Pocket and a glass of Dibon Cava:

And, yes, it was delicious.

-Marie

No, we have not been starving!

A loyal follower sent me an email last week, asking if we were starving ourselves at the Stolzman household.  No, we have been eating, just nothing too interesting.  While I have taken pictures of our meals, nothing seemed to jump out at me as blog-worthy.  It has occurred to me, however, that most meals at in our house are ordinary.  The event of sitting at the table, set with place-mats and water goblets, is so run of the mill that I forget that's the main course, every night.  What we eat is secondary (although, with a food blog, the food should be more appealing) to the time we spend as a family.  That's how families stay connected.  My current boss, who is a school psychologist, often says research points to the most successful families eating together, and the one thing parents can do to ensure cohesiveness is to actually eat together.  Turn off the tv, the radio, and the cell phones.  The food doesn't have to be fancy; in fact, most winter evenings we have soup and sandwiches. At last week's National Honor Society Induction Ceremony, the faculty adviser asked us what we did to raise two great kids (such a gratifying question).  Our immediate answer: "family dinner, every night".  Of course the reality is that family dinner cannot happen every night, especially during the high school years.  But it did happen every night during the formative years. My advice is to make it count.  If sitting at the table with the family can only happen once a week then make that one night a priority.  Involve each member of the household in the food planning and preparation, and most especially in the clean up :-)  You'll be happy you did!!!

This yummy soup was prepared by Joe, while I sat reading a book (my very favorite way to cook).

Chicken Tortilla Soup
2 chicken thighs and 1 chicken breast, cooked thoroughly in 4 cups chicken broth.
1 medium onion, chopped and sauteed
1 cup chunky salsa, any brand
1/2 tsp garlic (or to taste)
1/4 tsp cumin (or to taste)
1 cup corn (frozen or canned)
1 15 oz can black beans
1/2 tsp chili powder (to taste)
2 diced jalapenos (seeds removed) optional
corn tortilla chips

Bring the chicken, in the chicken broth, to a boil.  Then simmer until you can shred it with a fork.  Add the sauteed onion, spices, beans, corn, and jalapenos.  Simmer at least 1 hour, or longer.  For the tortilla strips, simply cut up corn tortillas and bake in a 400 oven until brown.  Use as garnish on the top of the soup.  Add a dollop of sour cream if desired. 

A Rainy Sunday Dinner

What's better than a rainy Sunday?  Not much.  A good book, cup of tea, a nap on the couch.  *sigh* 

Last night before bed, Joe put a chicken in the large crock pot, covered it with water, added salt, pepper, and chunks of "aromatic" vegetables, set it on high, and we awoke to chicken falling off the bone and homemade chicken stock.  A great way to plan ahead; now there is cooked chicken in the fridge, ready for several days worth of meals. The vegetables used to flavor the stock were carrots, celery, onion, and garlic.  Simply place large pieces in the crock pot with the chicken and discard in the morning.

I used the chicken for a Sunday pot pie dinner. Yum!  Store bought pie crust (top and bottom).  Sauteed carrots, onion, celery, and garlic. 3 or 4 potatoes, peeled and cut into small pieces.  Layer the ingredients into the bottom pie crust. For the gravy, make a roux with 3 Tbsp butter, melted in a sauce pot.  Add enough flour to make small pea sized pieces. Cook on medium until brown.  Add chicken stock (enough to make the amount of gravy desired).  Whisk until smooth.  Add salt, pepper, tarragon, marjoram, and one bay leaf.  If the gravy is too thin add potato flakes to thicken.  Pour over the pie crust.  Add the top crust, crimping edges thoroughly.  Cut two small slits into the top crust for steam to vent, and then brush the top with an egg and milk wash.  Cover the edges with tin foil to prevent browning, and cook at 350 for at least an hour.  If the top isn't too brown after one hour then leave in for another fifteen minutes.  Cook for 15 minutes on the stove top. 

~Julie

Cherry Italian Ice

We've said goodbye to summer. No more hot, humid days. No more sundresses. No more dining al fresco. I spent this weekend cold. Waking up in the morning with a chill, pulling my jacket and scarf a little tighter in the afternoon, and putting on a sweater to putter around my apartment in the evening. Fall means squash soup, kielbasa and cabbage, and hearty Sunday meals. While I love these things, I give you one last remnant of summer (which I found on my phone today, having had good intentions to post it a couple of months ago when the photo was taken):

This was my first Italian ice--cherry! I always thought Italian ices were like the sno-cones you get at the state fair, but they're not even close. They're creamy and flavorful to the last bite.

-Marie