Passover night #3

Ok, so I have a confession to make, it's only the 3rd night of Passover, and I'm struggling! I went to the grocery store today to buy some more K for P spreads to eat on Matzoh, and I found myself taking a long pause in front of the bakery counter. J looked at me, and I could tell he was thinking that his mother was kind of crazy. I just stood there for a few minutes taking deep breaths, and sniffing in all the bready-goodness I could! J doesn't get it; he's still eating his regular diet with cheerios, sweet potato apple sauce cookies, etc! I even bought a new cooking magazine for inspiration after Passover, but mainly I bought it because there's an amazing looking pizza on the cover!

Tonight D was stuck at work late, so I fed J before he got home. J had some lamb, cut-up (not mashed!) sweet potato, about 1 cube of chicken (I put it on his tray), and some peach and mango for dessert. Oh, and a few bites of those cookies...he was trying to feed my some of the cookies when I was cleaning up the mess around his chair, but I was good and resisted the almost overwhelming urge!

After J went to bed, D and I had one of our typical Passover smorgasbord meals. We brought out the leftovers from last night, which meant more brisket for D. And, we fleshed it out with some broccoli, matzoh, and some of the K for P spreads I bought today. Needless to say after a lot of eating, and it seemed like a lot of volume, I think I might still be hungry. Good thing there's lots of brownie, brittle, and macaroons waiting for me...

Food for Thought: Matzoh is kind of like a cracker. It's made from unleavened flour and water...that's it. It is a symbol of Passover because when the Jews fled from Egypt they did not have time to let their bread rise...what a shame! There are some types of matzoh made with egg or fruit juice. They tend to be slightly more tasty, but they are not for one trying to keep to a very strict Passover diet

Passover Seder #2

Passover Seder #2

Flo's BBQ Brisket

2 c ketchup
2 c water
1/2 c brown sugar
1 small onion, chopped
1 garlic clove, chopped
2 tsp Worcestershire Sauce
1 tbs red wine vinegar
4 drops Tabasco
1 tsp salt
1/2 tsp pepper
1 beef brisket, ~ 4 pounds

Preheat oven to 350 F.
Combine all ingredients except brisket in a bowl and stir to blend.

Pour about half of this sauce into a Dutch oven.
Place brisket in the pot, and cover the meat with some sauce from the pot. Cover the pot, and bake for 2-3 hrs. Check occasionally to make sure that sauce does not boil off/dry out. Add more sauce as needed.

After ~ 2 or 3 hrs brisket will be tender. Remove from pot and slice against the grain (may be necessary to cool down first). When the meat is tender enough to the fork, it’s ready to slice.

Return the sliced brisket to the original pot containing cooked sauce, and add more of the remaining sauce to make sure it does not dry out. Return to oven, uncovered and bake/simmer until the sauce thickens - ~ another hr or less.

This recipe came from the SF Chronicle's food section published on Sept. 8, 2004. It's become a family favorite ever since. I've even made it once for D, even though I don't eat it. It's very easy to throw together, and virtually requires no maintenance while it's doing its thing in the oven!


Blood Orange and Fennel Salad

1/2 large fennel bulb, sliced
2 blood oranges, sliced
zest from 2 blood oranges
1/4 c red onion, chopped
fennel fronds (for garnishing)

Toss fennel, onion, and blood orange. Decorate with sprinkled fennel greens on top of plate.

Blood Orange Vinaigrette

2 tbs olive oil
1 tbs lemon juice, freshly squeezed
1/4 tsp blood orange zest
salt
pepper

Place ingredients in a small bowl and whisk together. Salt and pepper to taste.


Passover Brownies

2 c white sugar
1 c butter, melted
3 eggs
1 tbs coffee, brewed (cold coffee is fine)
3/4 c unsweetened cocoa powder
1/2 tsp salt
1 c matzoh meal

Preheat the oven to 350 F. Place all ingredients into a large bowl. Once combined, pour into a 8X8 baking pan. Bake for about 40 minutes, or until a tester comes out clean. It's best to slightly under-cook these brownies.

I think these are one of the best Passover desserts around. They are really delicious, really moist, and almost pass as a non-passover pastry. I think D basically lives on these!


Matzoh Brittle

1/2 c butter
1/2 c brown sugar
3-4 pieces of matzoh, broken into 2" pieces
8 oz high quality semi-sweet chocolate, broken into pieces (can also used chips)
4 marshmellows

Preheat oven to 350 F. Place butter and sugar in a sauce pan and bring to a slow boil. Once boiling, stir for 3 minutes. Meanwhile, place the matzoh on a foil-lined baking sheet. Once the butter/sugar mixture (caramel) is done, pour over the matzoh and spread evenly. Place in the oven for 10 minutes. Remove from the oven, and distribute the chocolate on top. Return to the oven for 1 minute to soften the chocolate. Remove from oven and spread chocolate over the matzoh using a spatula. Top with marshmellows. Let it cool for about an hour and then place in the fridge to set. Store between wax paper in a tupperware container.
One can also top with nuts, salt, or anything else you can think of!


To end with a laugh, here's our newest rendition of what should be on the Passover Seder plate. Enjoy and Happy Pesach!

Passover Seder #1

Passover Seder #1

Here's our Seder plate! It's a new purchase and I just love it! It's a nice modern twist on more traditional Judaica, and it fits our style perfectly.



For the Seder tonight we made a whole bunch of delicious things, and I'm happy to report that none of them tasted like "Passover food". It was actually a very enjoyable meal. Too bad D's on his last over-night call of the month, so he didn't get to join us:( We did a VERY abridged version of a seder before J's bedtime so he could experience his first Passover, but he didn't seem to into it, and he certainly wasn't into the matzoh!

While making all the Passover food today, I still managed to poach J some chicken, and make him a chicken and lamb stew!

Because we made so many things tonight, I think I'll just list the recipes below, in a slightly different format from my usual postings. Thank you mom and dad for coming to visit and for helping to prepare such a delicious feast!

Salad

1 romaine lettuce heart, shredded
1 tomato, cut into wedges
1/2 avocado, sliced
1 tbs parsley, ripped

Place in a salad bowl and toss with the dressing below.

Salad Dressing

2 tbs olive oil
1 tbs fresh lemon juice
1 tbs white wine vinegar
1/8 tsp dried basil
1/8 tsp dried oregano
salt
pepper

Whisk the ingredients together in a small bowl. Add salt and pepper to taste.

Poached Salmon

1 c broth (or white wine)
1 1/2 c water
1 bay leaf
1 3/4 lb salmon
lemon wedges for serving

Place liquid, bay leaf, and salmon in a fish poacher or saute pan. Bring to a simmer, and simmer until fish is just cooked through. Serve with lemon wedges and pesto (recipe below).

Basil Pesto

2 c fresh basil leaves
1/4 c olive oil
2 tbs pine nuts, (toasted if you want)
2 garlic cloves, minced
1/4 c parmesan cheese, shredded

Place all ingredients in a food processor except the olive oil. Turn on processor, and add the olive oil as the mixture is processed.

Sweet Potato Mash with Marshmellows

2 roasted sweet potatoes, mashed
20 marshmellows

Roast 2 sweet potatoes by placing in a 350 F oven for about an hour or until soft. Scoop out inside of sweet potatoes and discard the skin. Mash. Place in a shallow baking dish (9X5) and bake in the oven until the sweet potatoes are warmed through. Top with a layer of marshmellows and return to oven. Once the marshmellows have begun to melt and spread, switch the oven to broiler for about 2 minutes, or until the marshmellows are golden brown.

Farfel Cups

2 c matzoh farfel
2 c boiling water
3 eggs, separated
pinch of salt
1 1/2 tbs oil

Preheat the oven to 400 F. Place the matzoh farfel in a large heat-safe bowl. Add the boiling water. Let it sit for about 20 minutes. Mix well.
Beat the egg whites until they form fairly still peaks.
Meanwhile, add the oil, salt, and egg yolks to the farfel mixture. Mix well. Then carefully fold in the egg whites making sure not to over-mix. Spoon into muffin tins and bake for about 40 minutes, or until browned.

Charoset

2 apples, chopped
1/2 c walnut meats, chopped
1 1/2 tsp ground cinnamon
1/4 c Manischewitz wine

Well, there it is! I think after all this typing and all of today's cooking, I'm going to leave you without any food for thought tonight. Stay tuned for more to come tomorrow night for Passover Seder #2. To wet your palate, there will be brisket, blood oranges, a brownie recipe, and maybe some matzoh brittle...

Tortellini Asparagus Salad

Tortellini Asparagus Salad

1 lb asparagus, steamed, cooled, and cut into 2" pieces
1 1/2 heads of romaine lettuce, ripped into manageable pieces
1 pint of grape tomatoes, halved
1 lb tortellini, cooked and cooled
3 tbs grated parmesan cheese

Prep all ingredients as specified. Place into a large salad bowl.

Dressing

juice of 1 lemon
2 tbs olive oil
3 tbs water
2 garlic cloves, minced
1 tsp anchovy paste
salt
pepper

Place in a small bowl and whisk together to combine. Add salt and pepper to taste.

Dress the salad, and toss. Enjoy!

Tonight's dinner was an inspiration from our friend M. A while back, D and I went to dinner at M's house, and she served this salad. Today at lunch with M, we mentioned we were thinking about tortellini for dinner since Passover begins tomorrow evening, and she reminded us of this salad. I didn't get the exact recipe from her, but she told me the ingredients, and I put it all together.

My parents are in town visiting and will be here through the first couple of nights of Passover. Last night we did the required pre-passover pizza meal, and tonight we served this tortellini salad with a baguette (topped with olive tapanade). It's always important to carbo load before the holiday...it's amazing how much one can miss bread! My mom said that this dinner was "delicious" and D and my dad actually seemed content eating a salad for dinner! My dad commented how much he loved the anchovy paste in the dressing, and he generally says he hates anchovies!

J had some chicken, a spinach patty, peach, a few bites of some "fruit-in-a-cup" (that I purchased from Whole Foods), and a couple of bites of banana bread for dessert. He managed to cover himself in spinach patty, and it took me a little while to clean it all out from in between his little fingers.

This morning as a treat for breakfast I threw together this fruit plate. The fruit came from a beautiful basket that my in-laws had sent. D thought it was "blog worthy", so here it is!


Food for Thought: Anchovy paste is just what it sounds like: a paste made from anchovies! Anchovies are small fish that resemble sardines. They are salty, and have a distinct flavor, but are actually quite delicious when served in the paste form! Anchovy paste is traditionally used in Caesar salad dressing, but also is wonderful in pasta sauce, pesto, or on pizza. Anchovies have some good omega-3 fatty acids, protein, calcium, and iron.

Asparagus, Tomato, Fontina Frittata

Asparagus, Tomato, Fontina Frittata

1 tbs olive oil
1 shallot, minced
1 c asparagus, chopped
1 medium tomato, diced
2 eggs
4 egg whites
1 tbs skim milk
1 tbs cream
1/2 c fontina cheese, diced
1/4 c fresh parsley, minced

Preheat the oven to 350 F. Place the olive oil into a cast iron (or oven-safe non-stick pan), and heat. Meanwhile whisk the eggs, egg whites, milk and cream in a small bowl. Saute the shallots for about 3 minutes. Add the asparagus, and saute until softened. Add the tomato, stir for 1 minute. Add the egg mixture, cheese, and parsley. Cook covered until just barely set. Place the pan in the oven for about 8-10 minutes. Finish off with about 3-5 minutes until the broiler to brown. Serve in wedges, like you would a pie.

Since D is post-call tonight, he was feeling like something on the lighter side. Frittatas are easy to make, and are very light (especially when made with mostly egg whites). This meal tasted extremely springy...too bad that it's pretty cold here today. But, at least the sun was shining, and it made it feel warmer than it actually was! We served the frittata with some whole wheat french bread on the side. We even have some leftover for tomorrow. It keeps fairly well overnight.

The fontina cheese adds a nice texture and a mild flavor to the frittata. It melts just the perfect amount, but doesn't get too stringy like mozzarella tends to do when in this type of dish. The asparagus was especially sweet tonight, as was the tomato, adding a perfect balance to the meal.

I actually got my act together tonight, and since D was home before dinnertime and could keep an eye on our little monkey, we had the pleasure of eating dinner with J. J had some of the whole wheat baguette, some lamb, zucchini, broccoli, cauliflower, blueberry, and peach! I'm really enjoying the fact that J seems to love his vegetables, especially broccoli, cauliflower, zucchini, and spinach. I'm going to enjoy it while it lasts!

Food for Thought: The frittata is a traditional Italian dish, and is basically an un-folded omelet. Interestingly enough, there's apparently an Iranian dish that is almost identical to a frittata. Frittatas can be made with simply eggs, or any additives (vegetables, meats, or cheeses) of your choice!

Milestones

Sometimes it's hard to find inspiration to leave here, and tonight seems like one of those nights. D's hard at work at the hospital, again, so J and I were on our own. Dinner wasn't too exciting on either front. I had the leftover tacos, and J had some chicken, sweet potato patty, zucchini, mixed berries, and mango. J certainly is getting much better at both feeding himself, and at making dinner-time a royal mess! There was food EVERYWHERE...and, I mean everywhere...his hair, his pants, my hair! I even found some in his sock when I undressed him for bath time!

But, although tonight seems like another night where I'm trying to hold down the fort, and exhausted from running after my almost 11 month old, tonight marks the end of a long haul. Tonight is the last night that I will have to be alone for an entire night for a long time! D has one more over-night call coming up in a few days, but luckily my parents will be in town visiting, so I'll have some reinforcement. And, since this is D's last call month of intern year, this will be the end for a long while! Too bad D's at work tonight because I think this calls for a celebration! Maybe tomorrow...

Bean Tacos

Bean Tacos

1 tbs olive oil
1/2 medium yellow onion, chopped
1 green pepper, chopped
1/2 tsp basil
1/2 tsp oregano
1 tsp chili powder
1 tsp cumin
1/8 tsp cayanne
1/4 tsp salt
1/4 tsp pepper
1 4oz can of tomato paste
1 16 oz can of black beans (or any beans of your choice)
2 tbs cilantro, chopped

Shredded cheese
Guacamole
Salsa
Sour Cream
Shredded Lettuce
Diced Tomato
Taco Shells

Heat the oil in a saute pan. Saute the onion and the pepper until the onion begins to turn translucent. Add the spices, followed by the tomato paste, and the black beans. Stir well to combine. Simmer the mixture for about 15 minutes, or until completely hot all the way throughout.
Serve the bean/tomato mixture in taco shelled with the toppings of your choice (see the list above).

Here's another old-standby recipe. It's easy, delicious, and fun to eat. Who doesn't love taco night? Sometimes I make these tacos with a variety of types of beans (red, garbanzo, etc), but tonight we decided to keep it simple with only the black beans. I like to serve them with a hard taco shell because the crunch adds a nice variety to the soft texture of the beans. The filling also freezes exceptionally well, so it's a great thing to portion out and defrost on a hectic night. D whipped together some guacamole, and the meal was quite tasty!

J had the leftovers from last night. He seemed to really enjoy the salmon and the broccoli mash. And, I littered his tray with some of the sauteed and chopped zucchini and yellow summer squash from the other night. He also seemed to love the squashes and fed himself a bunch. I have to cherish the fact that he likes his vegis for now! He finished his meal with some mixed berries and peaches.

Food for Thought: Beans are an excellent source of protein and some vitamins (thiamin and folate to name a few). They are easy to eat, especially when purchased in a can. Plus, they pack a lot of fiber, which is also GREAT for you. So, think of beans next time when you need an alternative protein to meat!

Poached Salmon with Broccoli Mash

Poached Salmon with Broccoli Mash

Poached Salmon

1 c water
1 c broth (vegi or chicken)
1 bay leaf
3/4-1lb salmon
lemon wedge for serving (and juicing onto the fish!)

Place liquid and bay leaf in a saute pan. Carefully place salmon into the liquid. Cover. Bring to a simmer, and cook until fish is just cooked through.


Broccoli Mash

4 medium size yukon gold potatoes, peeled and cubed
2 c broccoli florets
1/2 c shredded cheddar cheese
1/4 c skim milk
salt
pepper

Place the potato and the broccoli florets in a steamer, and steam until very soft. Mash the steamed vegetables with the milk and cheese. Season with salt and pepper to taste.

Tonight's dinner was an easy tasty treat that even J could enjoy without any special preparation or pureeing. Unfortunately, D got stuck at work until just before J's bedtime, and I had my hands full with the little man crawling about, so we didn't quite get it together in time to have this meal ready for J tonight. But, we definitely saved him some leftovers for tomorrow! Tonight J had some of the chicken cutlet from last night, sauteed zucchini and yellow summer squash, peaches, and pear, with a bite of sweet potato apple sauce cookie for dessert. He made a royal mess EVERYWHERE including his hair and mine. But, he seemed to enjoy it, and he managed to eat a fair amount of the cubed chicken and vegetables...most of which he did on his own.

D and I very much enjoyed our meal. We love poached salmon. It's so easy, and really brings out the sweet flavor of the fish. And, I think that poached salmon is one of the only tasty ways to enjoy leftover fish. Just eating it cold the next day is great, especially with a squirt of lemon juice on top. The broccoli mash is really yummy, and a great way to beef up the nutritional content of the classic mashed potatoes.

Food for Thought: Bay leaves are often used in cooking of European, North American, and Mediterranean cuisines. They actually improve in flavor and are more aromatic when dried for a few weeks, opposed to the fresh bay leaf. They are useful as a pest control agent in pantries, and are known to keep roaches and moths at bay! Bay leaves boast many medicinal uses ranging from aiding in the lowering of blood sugar, relief of migraine headaches, healing of gastric ulcers and infections!

Lemon Chicken with Polenta, Marinara, and Spinach

Lemon Chicken with Polenta, Marinara, and Spinach

Lemon Chicken

1 tbs butter
1 tbs olive oil
2 chicken cutlets
1/2 c flour
1/2 c fresh lemon juice (about 2 lemon's worth of juice)
salt
pepper

Place the butter and olive oil in a pan and start to heat. Meanwhile, mix the flour with a little salt and pepper. Dredge the chicken in the flour, then place in the pan. Add the lemon juice. Cook about 5 mins a side, or until chicken in browned and cooked through.

Polenta

1 tbs olive oil
1 tube of prepackage polenta
1/2 c marinara or tomato sauce
parmesan cheese

Place the olive oil in a cast iron or non-stick pan. Start to heat. Meanwhile, cut the polenta tube into rounds. Place the rounds in the hot pan, and cook until browned on both sides. Top with hot marinara sauce and a sprinkling of parmesan cheese.

Spinach

3 c baby spinach
1/2 c water

Place the water and spinach in a saute pan. Heat, and turn spinach until wilted.


Tonight we had another very tasty and very easy meal. Lemon chicken is basically a version of chicken piccata minus the broth and the capers. The lemon juice keeps the chicken pleasantly tangy, and the flour dredge keeps the chicken from drying out. Tubed polenta is a great side that only requires a couple of minutes to heat up and brown, and when topped with some tomato sauce tastes surprisingly delicious. The spinach added a nice green touch to the meal.

J tried polenta for the first time tonight, along with some chicken, peaches and blueberries. He seemed to love the polenta. It was easy enough for him to pick up and feed himself, and the soft texture was perfect for his little mouth and lack of teeth!

Food for Thought: Polenta is traditionally made from yellow or white cornmeal. It is usually mixed with water and then either boiled to form a porridge-like consistency, or baked or fried for a firmer texture. It can be purchased and made much like cream of wheat, or in tonight's case, it can be purchased fully prepared and in a tube! It is a favorite Italian treat, but is also eaten in Bosnia, Croatia, Turkey, and many other Mediterranean and African countries. Polenta is a healthy side (or main course!) that contains protein, potassium, and even some calcium.

Thai Take-out

Ok, so some people might have been wondering where I was last night, since again I slacked and didn't do a post. However, I must say that D's schedule has been beyond bad lately...so bad in fact, that over the past 4 days, he's probably seen J for a total of a little more than a couple of hours (which means he's only seen me a few more hours than he's seen J!). Since J is busy crawling around and getting into everything, I've been exhausted spending all day chasing him around with no relief. So, since D was home last night, and was actually semi-awake, I made the executive decision that there would be NO cooking in our future! We were both too tired, and we just needed a break. So, Thai take-out to the rescue! We had a delicious meal of pad thai with tofu, and pak pad (which is just some vegis in a brown sauce). It definitely hit the spot, and it was a well deserved break not to have to cook or think about cooking for a night.

Tonight was not much more exciting here on the home front. D was back working in the hospital, so J and I were on our own. J had some lamb, most of a spinach Dr. Praeger patty, a couple bites of peach (but for some reason he just wanted to blow raspberries with the peaches tonight). I ate the leftover Thai, which was almost as good the second time around.

Food for Thought: In our busy lives, it's important to remember that it's OK to take a break every now and again. Although take-out often gets a bad rap for being pretty unhealthy (which I'm sure our Thai food was), it's important to have treats. This treat was in the form of both some tasty food and some extra time to relax. Even if you can't get out of the kitchen at mealtime, just taking 1 minute to step back, do some deep breathing, close your eyes and reset can make a world of difference. Here's to the start of spring, and some relaxing days ahead!

Healthy "Eggplant Parm"

Healthy "Eggplant Parm"

2 tbs olive oil
1 eggplant, sliced
1 c tomato sauce
1/2 c fresh mozzarella, sliced
1/4 c parmesan cheese, shredded
1/2 fresh basil, coarsely chopped

Preheat the oven to 450 F.
Place olive oil in a saute pan, and heat. Place the eggplant slices in the pan and cook until just barely cooked through and slightly browned. Remove slices from pan. Do not layer multiple pieces, cook in batches if need be.
Place the cooked eggplant slices in a lasagna pan, layer. Cover with tomato sauce. Then place slices of cheese, and 3/4 of the basil on top. Place in the oven and cook until the cheese is melted and the sauce is bubbling.
Meanwhile, bring a pot of water to boil, and cook pasta of choice according to the directions on the packing. Serve eggplant over pasta, and top with remaining fresh basil and some parmesan cheese.

This is one of my old standbys. It's pretty easy to throw together, fairly healthy (especially when compared to traditional eggplant parmesan!), and super tasty! I used my favorite pasta sauce, Boves. The meal was light, fresh, and so delicious. D was even gushing over his food.

J had some lamb, butternut squash, and some mango. He seemed to prefer to squeeze the squash between his fingers, rather than place it in his mouth, but that's his MO lately! He also manged to throw a lot of his meal on the freshly cleaned floors...I guess they're not so clean anymore!

Food for Thought: Eggplant is also known as aubergine, and is related to tomatoes, potatoes. It is native to the Indian subcontinent. Eggplant is grown in a few varieties and is used in a multitude of cuisines, ranging from Asian (including Indian and S.E. Asian cooking), Italian, American, etc. Eggplant is high in folic acid and potassium and has been shown to aid in lowering cholesterol and blood pressure.

Mahi Mahi with Citrus Avocado Salsa

Mahi Mahi with Citrus Avocado Salsa

Mahi Mahi

2 tbs olive oil, divided
3/4 lb Mahi Mahi
1/2 c orange juice

Place 1 tbs of olive oil into a cast iron pan or grill pan. Place fish in a shallow bowl with remaining oil and orange juice. Let it sit for a few mins. Preheat pan. Add fish and a small amt of the orange juice mixture. Cook until bottom side is browned, flip, and cook until fish is cooked through.

Grapefruit Avocado Salsa

1 grapefruit, chopped with pith removed
1 avocado, chopped
1 tsp olive oil
1/4 tsp salt
1 tsp fresh cilantro, chopped

Mix all ingredients in a small bowl and let sit for at least 5 mins before serving.

Serve the salsa on top of the fish with fresh chopped scallions, cilantro, and rice.

Today was another day for a trip to the local fish market. I like these days because I just buy what's really fresh, so when I head to the store I never know what I'm going to end up with. The Mahi Mahi was especially fresh today, and since we've been having such spring-like weather, I thought it would be a great one to try. The fish monger suggested that I grill it and serve with a kiwi, mango, or citrus salsa. Because I didn't want to make another stop, I went with the citrus idea because we had some grapefruit at home. Too bad D was sleeping most of the afternoon into the evening, so we didn't get our BBQ grill up and running in time for this meal...maybe next time. So, we just cooked the fish in a cast iron pan.

The whole meal came together really quickly, and the result was quite delicious. Perfectly light and spring-like! Eating it reminded me of being on the beach in Hawaii. Too bad we don't have the surf lapping at outside our windows!

J didn't get to have any of the fish tonight. He had some chicken, a spinach patty (well, only part of it since most of it ended up on the floor, as usual!), and some mango and blueberries for dessert. Hopefully the mango-berry dessert made J feel tropical too:)

Food for Thought: Mahi Mahi are also known as dolphin fish, but have no relation to dolphins. Apparently Japan and Hawaii are some of the biggest consumers of Mahi Mahi. The fish ranks in the "mid-range" for environmental impact, basically meaning that it's ok to eat one in a while, but not every night. So, I guess this is our treat! It's a sweet, meaty white fish that pairs very well with a variety of tropical fruits.

Meatball

Tonight J tried his first all-beef meatball. I fished one out of the leftovers from the sweet and sour meatballs D made last night. I made sure to take off most of the sauce since it's a bit acidic for a little one. D is working tonight (blech!), so he didn't get to witness J trying his cooking. I'm not sure if J really liked it or not. It did seem easier for him to chew than the poultry meatballs he's tried, since beef is just more tender in general. But, he made a few faces that resemble my face when I tasted the sweet and sour sauce, and he refused to feed himself any. That being said, he managed to eat almost the entire meatball from the spoon I was using to help him, so maybe it was a hit. Tonight J specialized in throwing most of his food off of his tray. (See the picture above, and note how almost none of it actually made it onto the splat mat!) I ate dinner with J, defrosting and eating the leftover almond pesto pasta from the other night. It defrosted really well, and tasted delicious. Here's to many more meatballs in J's future, and to many more meals cooked exclusively by D!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Meatballs
1 lb of lean ground beef
1 egg
2 tbs ketchup
3/4 tsp onion powder
1/2 c breadcrumbs, gauge if you need more/less depending upon meatball consistency

Sauce
1 16 oz can tomato soup (we used no salt added)
1 16 oz can tomato sauce
2 tbs water
3/4 c brown sugar
1/4 c lemon juice

Prepare the meat into meatballs.
Mix the sauce ingredients in a dutch oven. Bring the sauce to a boil. Place the meatballs into the boiling sauce. Turn down the heat and bring to a simmer. Simmer for about an hr. If you want a thicker sauce, simmer for longer.
Garnish with some chopped fresh parsley.

D love meatballs, and he kept asking when J would get the real thing, so when our friend M told us she gives her son sweet and sour meatballs, D's ear immediately perked up! So, thanks to M who sent us her recipe, and D put them together tonight. Because it was such a gorgeous day out here, we didn't get things together in time to make the meatballs before J ate dinner, so he will have to wait until tomorrow night to try them. But, D polished off a large portion, with some egg noodles, and was really proud of his culinary skills and pretty happy to be eating some red meat! I did taste the sauce, which tasted just like the sauce my mom used to make with her stuffed cabbage...something I never liked (sorry mom, it wasn't personal, it's just the whole meat thing). So, definitely not for me, but I finished off the leftovers from last night's dinner.

J had some chicken, mixed vegetables (which I'm happy to report he is now picking up, feeding himself, and successfully chewing them!), and some peach for dessert. He also managed a few bites of pastina with sauce, which he seemed to actually like this time around.

Food for Thought: Sweet and sour is a "commonly used flavor profile" according to D, and the more we thought about it, the more this is a true statement! It is traditionally used in many cultures. In Eastern European and traditional Jewish dishes, sweet and sour is used for meatballs, stuffed cabbage, sometimes brisket, etc. In Southeast Asian cultures, sweet and sour is used in soups. In German cuisine, sauerbraten (which is not just sour!) is a favorite. In many candies, like lemon heads, sour patch kids, etc, the sweet and sour combination is used. I'd be curious to know if any of the readers can come up with some other ideas!

Spicy Chicken Shawarma

Spicy Chicken Shawarma

2 tbs parsley, chopped
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp ginger, ground
1/2 tsp cumin, ground
1/4 tsp coriander, ground
5 tbs Greek yogurt, divided
2 tbs lemon juice, fresh-squeezed
3 garlic cloves, minced and divided
1 lb skinless boneless chicken breast, sliced
2 tbs olive oil
1 tbs tahini
Naan or pita bread
1/2 c cucumber, chopped
1/2 c tomato, chopped
1/4 c red onion, chopped

Combine the first 6 ingredients with 1 tbs of yogurt in a small bowl. Add 1 tbs lemon juice, and 2 of the garlic cloves. Add the chicken and coat with the yogurt mixture.
Heat olive oil in a skillet. Add chicken and saute until browned and cooked through.
Meanwhile, in another bowl, combine the remaining yogurt, remaining lemon juice, garlic, and tahini. Stir. Spread this mixture on the naan or pita, stuff with chicken, cucumber, tomato, and onion, and enjoy!

This meal is really quick and easy to prepare, and with all the spices, it's certainly not lacking flavor. It goes well with Greek salad, stuffed grape leaves, olives, or other Middle Eastern treats. Too bad there was no time to make Baklava for dessert:)

This doesn't exactly taste like the chicken shawarma that you might get from a Middle Eastern restaurant, but it's certainly a healthy substitute. D is a HUGE shawarma fan, so we thought that we would give this recipe a try. I spotted it in this month's Cooking Light Magazine. The yogurt and lemon juice kept the chicken super tender. The result was a tasty sandwich that D thought was a pretty good substitute for the real thing!

Since we seem to be going with a Middle Eastern theme, we decided that J should have another try with the spinach hummus, so I put a bit on a little bite of naan for him. He seemed to enjoy it better than on the pastina. He had some lamb, a few vegetables (cauliflower and broccoli), blueberry, mango, and a few little bites of my chicken. He seemed to love the chicken!

Food for Thought: Shawarma is a staple in Middle Eastern cuisine, but it is also eaten frequently in Southeastern Europe. It can be made from a number of different meats, ranging from goat, to lamb, to chicken, to beef. It is traditionally piled onto a spit and cooked for up to a day. Apparently the fat that is layered with the meat on the spit is what keeps it so moist. Shawarma is essentially a "fast food", usually eaten on-the-go in a pita pocket. It can be dressed with a variety of condiments, and the condiments tend to vary by country.

Veggie "Reubens"

Veggie Reubens

Sandwich Stuffing
1 tbs olive oil
1/2 small red onion, sliced
1 bag of baby spinach
1 container of sliced crimini mushrooms
swiss cheese slices
sauerkraut

Russian Dressing
2 tbs mayonnaise
1 tbs ketchup
1 1/2 tsp sweet relish

Rye Bread

Place the olive oil in a pan and heat. Add the onion and saute until it begins to soften. Add the spinach and mushrooms and cook until vegetables are wilted and softened. Remove from heat and drain any liquid released during the cooking.
Meanwhile, prepare the russian dressing and set aside.
Heat a clean frying pan. Place 1/2 of the vegetable mixture on a slice of rye bread. On a second slice of rye bread, place a slice of swiss cheese and some sauerkraut. Place the two pieces of bread open-faced in the heated pan. Cover and cook until the bread is toasted and the cheese has melted. Remove from heat and form a sandwich.

This is another vegetarian standby that we picked up years ago from an Eating Well Magazine. It's pretty hearty, so D doesn't even miss the meat too much, and it's certainly a whole lot healthier than a traditional reuben. The one problem with these is that they can get slightly soggy if left sitting for too long, so eat them right away!

On our weekly trip to Whole Foods this afternoon we were sad to discover that they were completely out of spinach, so tonight's reubens were an adventure with arugula as the substitute. The result was rather pleasant, and slightly spicier than the traditional version.

J didn't have a reuben for dinner! He had some chicken, a couple of mini bites of pastina with spinach hummus (a new food for him), and some peaches for dessert. I also littered his highchair tray with some defrosted frozen broccoli, cauliflower, and carrots. He picked them up and touched them to his lips, but he seemed to want to lick the vegis more than he wanted to actually eat them...he's still learning!

Food for Thought: Sauerkraut is sliced cabbage that has been fermented with lactic acid. This fermentation process gives the kraut its distinctive flavor. It apparently is not too hard to make, but it's even easier to buy in a jar! Sauerkraut is known to have many health benefits, including vitamin C and probiotics. It is accredited with helping with various digestive complaints as well.

Pastina

Another night with D at the hospital, so J and I were fending for ourselves. Tonight J had a feast! He started with some lamb stew, had a few bites of a sweet potato patty, some mixed vegetables (the frozen ones defrosted), and finished with some mango, but the excitement of the meal was the pastina. I discovered pastina while at a local grocery store, and thought to myself that it would be the perfect thing to add to certain baby purees because of its small size.

The pasta grains looks like miniature tubes, almost as small as the grains in couscous. I was surprised that when cooked, the granules enlarged, much like couscous. It is made from durum wheat flour, and I served it to J mixed with a tiny amount of tomato sauce (and I mean tiny!). Tomato can be very acidic and irritating to little ones, especially in terms of diaper rash, so we tend to tread lightly with lots of tomato products. But, I think it's good to introduce it here and there, so pastina was a perfect vehicle.

I think I was more excited about the pastina with sauce than J was. He made a few faces, spit out some of the pastina, but managed to eat a few spoonfuls. Whenever we're trying something new, I like to make it an addition to a meal since J often needs a few tries to warm up to a new taste.

Although I stole a few bites of J's pastina myself, I was trying to get through some of the food in our fridge. I found some brussel sprouts and a portobella mushroom which I roasted in the oven with some olive oil and salt. At the same time, I cooked up some Bell and Evans chicken nuggets...a pure treat! I love to eat them with honey. J didn't get any of mommy's "junk food" tonight:)

Food for Thought: Just as it sounds, pastina means "little/small pasta". Apparently in Italy it is a first choice for little ones as their introduction to pasta, and is mainly served to small children. The other major usage for pastina is in soups. Like most enriched grains, it is full of thiamin, iron, riboflavin and niacin.

Red Onion and Corn Quesadillas

Red Onion and Corn Quesadillas

2 tbs olive oil, divided
1/2 medium red onion, sliced
1 tsp sugar
1/2 c canned corn, drained
4 tortillas
3/4 c shredded Mexican cheese blend
guacamole
salsa
sour cream

Place 1 tbs of olive oil in a pan. Once the oil is hot, add the onion and the sugar and cooked until caramelized (browned). Remove onions from pan, and place on paper towel to soak up any excess oil.
In a clean pan (cast iron pans works great), place the remaining olive oil and heat the pan. Place one tortilla in the pan, sprinkle the tortilla with cheese, 1/4 c corn, and 1/2 of the red onion. Place a second tortilla on top and cook until the bottom side is browned. Then, flip to brown the other side.
Serve with salsa, guac, sour cream, etc.

Some people have asked me where we were last night because there was no post...but, sometimes a woman has to go out with her husband for a "date night"! So, last night was date night, and D and I had a fun time at one of the local restaurants, sans J!

Tonight, we had our friend M over for dinner. We decided to all eat together, including the little man. So, we prepared the quesadillas and J's dinner simultaneously. J had some chicken stew, a broccoli patty, and some pear for dessert. He also had a couple of bites of quesadilla, which he seemed to enjoy. We hadn't made quesadillas in a while, but it was a fun, quick, and easy meal to throw together, and M seemed to like them too! I also threw together some chocolate chip cookies (the Nestle Toll House recipe is the best), and we had those for dessert. (Although, i prefer other chocolate chips than the Toll House ones...Ghiradelli, Whole Foods brand, or anything else very dark.)

Food for Thought: Apparently quesadillas vary in styles and ingredients throughout the U.S., Mexico, and South American countries. In the U.S. they are often prepared with flour tortillas (like we used tonight), in Mexico they are made with corn tortillas, and in Guatemala they are made with rice flour tortillas. The variation continues with how they are stuffed, folded, prepared, etc. However, the unifying factor is that with a quesadilla, unlike other dishes like burritos, all of the ingredients are cooked once they are placed inside of the tortilla.

Linguine with Roasted Asparagus and Almond Pesto

Linguine with Roasted Asparagus and Almond Pesto

3/4 lb asparagus, trimmed
2 c grape tomatoes
1/4 c olive oil
1/2 c sliced almonds
1/4 c fresh basil leaves
2 tbs parmesan
1 lb linguine

Preheat the oven to 425F. And bring a large pasta pot to a boil. Place the asparagus and tomatoes on a baking sheet in a single layer. Drizzle with 1 tbs olive oil, salt, and toss. Roast until the vegis are done, about 20 mins.
Place the almonds in a dry frying pan and over medium heat, cook them stirring constantly until they are lightly toasted.
Reserve 1 tbs of almonds for a garnish. Place the rest of them in a food processor with the bottom of the asparagus (remove the tips and set aside), the basil, cheese, and remaining olive oil. Pulse until the mixture forms a paste. Season with salt and pepper.
Cook the linguine according to the directions on the package. Reserve some of the pasta cooking water. Toss the pasta (once it's cooked and drained) with the pesto, add the tomatoes and asparagus tips, about 1/4 c of the reserved pasta water, and top with the remaining sliced almonds.

Tonight was another dish from Fine Cooking Magazine, and per usual it was quite tasty. The roasted tomatoes were really sweet, and the almonds added an extra layer of flavor to the pesto. Yes, this is a type of cooked tomato that D actually likes to eat! I have to give D credit, again!, for doing most of the hands-on work for this meal. He certainly puts in his time getting things together while I put J down for the night.

J had some chicken with sweet potatoes, mixed vegis (frozen and defrosted), peach and blueberries for dessert. He finished his meal with 2 bites of a sweet potato apple sauce cookie.

Food for Thought: Almonds are very healthy. They contains carbohydrates, but with a low glycemic index, so they are ideal food for diabetics. Almonds can be ground into a flour, and then used in place of wheat-based flours (for people with wheat intolerances or diabetics). They are very high in vitamin E, and monounsaturated fat, which is responsible for lowering LDL cholesterol levels.

Poached Sole and Sauteed Zucchini for J

Poached Sole and Sauteed Zucchini for J

Poached Sole

1/4 lb sole
1/2 c water
1 bay leaf

Place the water in a small saute pan and bring it to a simmer. Place the fish in the simmering water with the bay leaf. Cook until the fish is fully cooked through (it will be very white in color). Remove the fish from the water with a slotted spatula. Serve.

Sauteed Zucchini

1 small zucchini, peeled and sliced
2 tsp olive oil

Heat the oil in a fry pan. Add the zucchini to the pan and cook until slightly browned on both sides. Remove from heat and serve.

Tonight D's at the hospital, again, but I decided that J should have a fancy meal even if I was scrounging around for leftovers. I love giving J fish because not only is it so good for him, but it's also the perfect consistency for a baby to eat. Sole is especially nice because it is very thin and flaky. It basically melts in one's mouth. I very coarsely pureed the zucchini using a few "pulses" in the food processor. The final consistency was almost like slightly bigger pieces of rice (maybe like Israeli couscous!). I thought about posting a picture, but honestly, it didn't appear too appetizing, so I voted against that idea! I added the zucchini to the fish in a bowl to give it some moisture, and I broke up the fish into small pieces. J loved it, and I think he especially loved the chewable consistency!

Often people ask if everything has to be bland for babies. The answer to that question is definitely NO! I did think about serving J's fish like ours last night (with the black bean sauce), but the major thing that held me back was the sodium content. Babies really do not need much added salt (hence why I never salt J's food), and black bean and soy sauce are just filled with sodium. So, until he's older, a bay leaf and some other spices are going to have to do...

Food for Thought: Zucchini is a type of summer squash. It is generally served cooked, although it can be eaten raw. It is used in a variety of cuisines ranging from french, to Italian, to Turkish, and beyond! It contains folate, Vitamin A, potassium, among other good-for-you nutrients.

Sole with Scallions and Black Bean Sauce

1.5 tbs Chinese black bean garlic sauce
1 tsp soy sauce
1/2 tsp Asian sesame oil
1/2 tsp rice vinegar
3/4 lb sole, sliced into 3" pieces
1 bunch of scallions, sliced
3/4 c sushi rice
1/2 tsp Sriracha

Mix the black bean sauce, the soy sauce, sesame oil, and rice vinegar in a small bowl. Once mixed, add the fish to coat and marinate for 20 mins. Next, heat some olive oil in a cast iron pan or a wok. Once the oil is hot, add the fish. Cook without stirring for about 3 mins, then add the scallions. Stir gently, flipping the fish occasionally with a spatula until fish is cooked through (another 2-3 mins). Meanwhile, in a rice cooker (or pot) cook the rice according to the directions on the packaging. Add 1 tsp of rice vinegar to rice when cooked and stir. Serve with fish and drizzle with Sriracha.

This meal was a new recipe that we found in the latest addition of Fine Cooking Magazine (one of our favorites). This dish was SO delicious, flavorful, and light. Perfect for the warmer weather we've been having lately. The Sriracha added the perfect complexity to the flavors in this meal. The original recipe called for Tilapia, but D and I aren't huge Tilapia fans, and the sole at the fish market today was super fresh. It was a perfect substitution. Kudos to D who did most of the actual cooking of the fish tonight since I was putting J down, thanks honey!

We even have a little piece of fish that we're cooking up (sans black bean/soy sauce) for J to have tomorrow. Tonight he had some lamb, spinach patty, and peach for dessert. He had fun mashing and then spitting his spinach patty, but fortunately a fair amount actually got in his mouth.

Food for Thought: Sriracha is essentially the Thai version of "Tabasco" sauce. It's slightly spicy, slightly vinegary, and slightly garlicy. Here's an interesting NYTimes article about the stuff: http://www.nytimes.com/2009/05/20/dining/20united.html

"Philly Cheese Steaks"

"Philly Cheese Steaks"

2 tbs olive oil
1/2 sweet onion, sliced
1 red pepper, sliced
2 portobello mushroom caps, sliced
2 tsp oregano, dried
1 tbs flour
1/3 c broth (vegi or chicken)
1 tbs soy sauce
2 slices of provolone cheese
2 whole wheat hoagie buns/or soft bagette

Heat the oil in a skillet. Add the vegetables, oregano, and saute until soft. Next, add the flour, stir. Add the broth and soy sauce, and cook until slightly thickened (about 2-3 mins). Once sauce has thickened. Turn off heat, place the cheese slices on equally divided portions of the vegetable mixture, and cover until the cheese melts. Using a spatula, carefully slide the vegetable/cheese mixture into the roll.

Tonight's dinner is a meal we discovered years ago from an Eating Well magazine. It's great because it's full and almost "meaty" without having any meat! And, it's super fast and easy to whip together. Something that's definitely needed these weeks with D's hectic schedule. We served these sandwiches with the kale chips, to finish off the remaining kale in our fridge. The whole meal came together in about 15-20 mins, and it was pretty tasty!

These past few weeks have been really hard with D's schedule. He's been working very long days, and has to sleep at the hospital every few nights, so it's been tough trying to find easy meals that don't stress either of us out, and that still taste great. Last night we just made a run to Whole Foods to get some prepared foods because I just couldn't bear to cook.

Food for Thought: The key to making this all work is our weekly menu. Often friends have poked fun at what they refer to as our "type-A-ness". D and I like to plan out a menu for the week, make one shopping list, and make one trip to the store. For fish meals, I usually run out the day of to pick up just the fish because nothing's worse than not-fresh fish! But all this preparation really pays off at the end of a long and hard day when there's no question about "what's for dinner" or if the ingredients are in the house. It may seem crazy, but it definitely works:)

All About J

Tonight was another call night for D, so I ate some leftovers for dinner and got to eat with J. In an effort to start J feeding himself more and gaining more independence, I've been trying to come up with things that will be easy for him to feed himself. Thanks to my friend R, who's daughter is about J's age, told me about these vegetable patties that her daughter loves: Dr. Praeger's. Tonight J tried his first patty...broccoli. And, the verdict was: J fed himself most of the patty! They are all organic, all vegetable except for some oat flour, and they are the perfect consistency for babies! The company also makes spinach and sweet potato patties. I may try to figure out how to make these on my own....
No food for thought here tonight.

Broccoli Gorgonzola Bake

Broccoli Gorgonzola Bake

2 tbs olive oil
3 cloves garlic
1 large head of broccoli florets
1 c water
1 1/3 c ricotta cheese
3 oz gorgonzola cheese
1/2 c parmesan cheese, shredded and divided
2 tomatoes, cut into wedges
8 oz pasta (rigatoni, fusilli, farfale, etc)

Preheat the oven to 400 F.

Cook the pasta in a large pot of boiling water according to the directions on the pasta box. Cook until just under-done, or al dente. Set aside.

Meanwhile, in a large skillet heat the oil. Add the garlic, and once it's started to brown, add the water and the broccoli. Cook the broccoli uncovered until the water is just evaporated. Then add the ricotta and the gorgonzola. Cook until a saucy consistency. Remove from the heat, and place into a large bowl along with the tomatoes, the pasta, and 1/4 c of the parmesan cheese. Mix well. Place in a 9X13" baking pan and top with the remaining parmesan. Bake for 10-15 mins, or until the cheese starts to brown.

This meal is one of my favorites, and I've made it a number of times over the years. I love how the broccoli gets so soft and how the cheese sauce makes everything so gooey. I also love the pungency of the gorgonzola and the richness of the ricotta. Delicious. Unfortunately, after I made dinner, D informed me that he doesn't prefer the tomatoes in the dish because he has a thing with cooked or soft tomatoes! On the contrary, I happen to think that the softness of the tomatoes is wonderful:) So, he picked out the tomatoes, I ate them, and we were both happy! J even tried a little bite of the pasta since I managed to actually make dinner before we put him to bed!

Today was a big cooking day for the little one. I made some more chicken stew; this time with chicken (both breast and thigh meat), onion, and sweet potato. Mostly chicken in this stew though! I had hoped that I was done with the stews and that J would be ready to eat what we're eating, but he's not quite there with the solids yet, so I'll be patient! I also prepared some more peaches and mango for him to enjoy. He did eat the inside of the little chicken burger that we made for him last night. The burger crust was a little too firm, so I removed that, and J seemed to really love the inside of the burger! He also had a few bites of the new stew, and of course some of the peach and mango!

Food for Thought: I don't have too much to write here today. I do love a good gorgonzola cheese though...that mold certainly makes it tasty! Here's some good information on the history of the cheese and where it's made today:
http://en.wikipedia.org/wiki/Gorgonzola_(cheese)

Amendment: I should credit the source of this recipe...it's one of my favorite vegetarian cookbooks: Vegetarian Planet by Didi Emmons.

Chicken Burgers with Mint Yogurt Sauce

Chicken Burgers

3/4 lb ground chicken breast
1/4 c breadcrumbs
1 egg
2 tbs parsley
1/2 tsp basil, dried
1/2 tsp oregano, dried
1/8 tsp ground fresh pepper

Place ingredients in a large bowl. Use a wooden spoon to mash together. If the mixture looks too wet, add a bit more breadcrumbs, a tsp at a time. Form patties about 1/2" thick. Preheat a cast iron (or nonstick pan) with a small amt of olive oil. Once the pan is hot, add the burgers and cook on both sides (about 5-7 mins a side). Once cooked all the way through, remove from heat.

Mint Yogurt Sauce

1 c plain yogurt
2 tbs lemon juice, freshly squeezed
2 tbs fresh mint, chopped

Place ingredients in a small bowl and stir to combine. Serve on top of the burgers.

Tonight we did one of our old standbys: turkey burgers. I like to dress them with this mint yogurt sauce to add some moisture and a slightly different taste with the mint. Although the yogurt sauce can make this dish a bit messy to eat, it sure is delicious! We served the burgers with lettuce, tomato, and the kale chips. We made a small burger for J to try tomorrow night. Tonight he ate some lamb, broccoli with cheese (a new dish!), apple sauce, and a few Cheerios for dessert! Broccoli is one of his favorites, but I think he might have liked it even more with the cheese...hmmm, sounds like his mother!

You can do this dish with turkey meat, but D and I both prefer to use ground chicken. The taste is a bit milder, and for some reason it seems to stay moister than when using turkey breast. This meal is also nice because it's very quick and easy to whip together...which was a necessity tonight as D had a friend over to try and install a baby gate in front of our fireplace.

Food for Thought: Mint is a great herb to use in cooking. It gives a ton of flavor to both food and drinks. Mint is a perennial and it is super easy to grow in one's yard, but be forewarned that it tends to literally "grow like a weed" and can start taking over a garden quite quickly! It also boasts some medicinal properties, widely known for calming upset stomachs (easing nausea), freshening breath, and when brewed as a tea is a strong diuretic.

Whole Grain Berry Waffles and Turkey Bacon

Whole Grain Berry Waffles

2 eggs
1 3/4 c skim milk
1/4 c canola oil
1/4 c apple sauce
1/2 tsp vanilla extract
1 1/4 c white whole wheat flour
1/4 c wheat germ
1 tbs sugar
2 tsp baking powder
3/4 c mixed berries

In a large bowl beat the eggs together. Whisk in the milk, followed by the oil, apple sauce and vanilla. Once mixed, whisk in the flour, wheat germ, sugar, and baking powder. If the batter appears too runny, add a bit more flour, 1 tbs at a time. Add the berries, stir.

Preheat a waffle iron. Pour the batter into the iron and cook accordingly. Dress with maple syrup or jam and serve!

Turkey Bacon

Preheat oven broiler on high. Place bacon on a foil-lined cookie sheet. Bake for about 5 mins, flip, and bake another 3-4 or until the bacon looks crispy.

Tonight was another breakfast-for-dinner night. Since D was post-call and slept most of the afternoon, it seemed like breakfast to him! I like to beef up my waffles and pancakes with whole grains and wheat germ to avoid the "sugar-crash" and hunger that often happens a few hours after eating these treats. The addition of the turkey bacon to the meal also added some protein to help sustain us. The waffles were delicious with just a touch of sweetness and a perfect balance to the berries. We have some leftovers, so J will get to try one in the morning!

J had some chicken, blueberries, peach, a few Cheerios, a few bites of avocado, and we littered his tray with mac and cheese (D was having some for a snack) and a few bits of rice. It's incredible to watch him only pick out the Cheerios on his tray and leave the rest behind. I guess he knows what he wants! He did manage a couple of bites of the mac and cheese, but he didn't seem to love it as much as his other options...or as much as his father!

Food for Thought: Wheat germ is analogous to the embryo of the wheat plant; as D says, "it's like the yolk of an egg". It is very high in vitamin E, folic acid, and a number of minerals. It is also very high in protein.

J's Indian Introduction

Not too much exciting going on here tonight. D's on, yet again. So, it was leftovers for me, and for J. J had some lamb, zucchini, and some peaches with blueberries for the bulk of his dinner, but I gave him a few bites of the palak paneer. I think the palak paneer was a bit too spicy/gingery for him because he was making quite a face, but he ate it anyway. He did like the rice however, and when I put a little dollop down on his tray, he picked it right up and ate it! His try was also littered with Cheerios, so this rice must have been good!

Food for Thought: On another note; I had an email discussion with one of my friends who just happens to be a nutritionist regarding fat-free items and saturated fats. Apparently there is great debate in the nutrition science literature on whether we should be eating fat-free items or whole fat items. Her professional opinion is that we should be eating foods as nature intended them to be, not processed, fully whole, and full fat. I definitely appreciate this side of the coin. It's not like our ancestors had skim milk or fat free sour cream, but it's also probably not like they consumed as much fat as most Americans do these days. L (my nutritionist friend) suggested that one consume only "whole foods" (unadulterated), but focus on portion size. Thanks L for always keeping my mind going and helping me to learn new things!