I remember the first holiday my family switched over from the canned “cranberry” abomination to making our own.  It was my third year in college when I spent a lot of time watching the Food Network instead of writing papers.  Which is not to say I didnt write the papers just that I did the writing at literally the very last second before they were due, editing and printing the papers minutes before catching the bus to class.  All the while frantically praying to the goddess of procrastination,  my long time muse.  I did well in all my classes I was just much more interested my new passions born out of living alone for the first time in a big city; cooking, coffee, and beatnik poetry. 

Unfortunately my last minute writing technique was so successful that its the only way I know how to write to this day.  Which is why I often neglect this blog unless someone in my life writes me an email that basically amounts to “blog today or else...”  So if Ive been promising to write about something fabulous I fed you or told you about or a recipe you sent me to try and it isnt blogged about yet, you need to write me a kind but pressing email telling me to hurry up and write about whatever it is.  It works, promise.

Anyway somewhere along the line in the plethora of cooking shows I was watching I got the itch to make real cranberries since my brother was and still is ion love with all versions of cranberry sauce.  So I bought cranberries and enlisted my little brother to help me make them.  We just cooked the simple version off the back of the bag.  Equal parts sugar and water, the bag of cranberries and boil until the berries burst. 

We were fascinated watching the berries burst all over the pot which my mother heard from the other room and probably imagined as something much more dangerous than what was actually happening because she came to watch too.  It really is the simple pleasures in life because we had more fun making those berries than most of the rest of dinner and they were delicious, we never went back to buying the canned stuff

As the holidays went on we got creative and started adding orange zest or cinnamon and comparing them hot versus how good they were cold.  Soon my brother and I were making 3 or 4 batches of cranberries to feast on  while home for the holidays.  It became an obsession and is still a holiday tradition to make too many cranberries.  I certainly wasnt going to shun the tradition this year but since Im making a habit of making new and interesting food I knew I would have to up the ante on the creativity of the cranberries this year.

The fella and I made these for Thanksgiving and fell in love.  They are the best cranberries ever.  With brandy, pears, and walnuts how could you possibly go wrong.  Though they take a little effort they are very much worth it and will wow everyone at the table.  My family, the fella, the chef and I made these disappear very quickly.  We ate them with dinner, then a little bit after dinner, then for dessert, then on top of dessert.  They are great alone but on top of coconut ice cream they are divine.  Dip in a gluten free Christmas cookie and you may never leave the table.  Or you may become so drunk on cranberries you end up playing hours of ridiculous card games.  Either way you will be very happy.

Funny to think my cooking obsession started with cranberries and has led me to French cooking and a food blog.  From playing with food with my little brother to my brother being old enough to drink and me cooking with these two crazy lovable guys.  From living for a year in Iowa with no kitchen to making gourmet meals every night. 

Okay enough end of the year nostalgia.  Its been an amazing journey 2009 but its time to move on to frog legs and shirataki noodles.  In other words, you  havent seen anything yet.

Oh and will someone convince Jacob to share with the rest of the world what he did to the turkey?  It was the best turkey Ive ever tasted and I wasnt around to watch his secret ninja cooking techniques to find out what he did.

Pear, Brandy and Walnut Cranberry Sauce

1/3 cup, plus 2-3 tablespoon brandy, divided use

water

2 cinnamon sticks, each broken in half

8 black peppercorns

12 ounces fresh cranberries, picked over

1/2 cup agave nectar

2 medium firm but ripe bartlett pears, peeled

1/2 cup chopped walnuts, toasted

 Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.

In medium saucepot, combine cranberries, agave nectar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.

Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat.

Stir in remaining 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts.

Original recipe from Food 52.

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These little lovelies are proof that you dont have to give up amazing flavor to eat gluten free and sugar free.  I took them to two different parties this weekend and everyone loved them.  Total sugar and wheat addicts were passing over sinful store bought chocolate covered treats in favor of these simple little cookies.  Now that is saying something when sugar eaters go for your cookies instead of Peeps.  I was even able to provide a vegan party goer with a tasty treat since these cookies happen to be egg less as well.

I first made these for Christmas, using half the dough.  The rest of the dough I discovered recently and it was just as great as it was when it was first made.  So yes the recipe makes a huge number of cookies but its worth it to save half of them for latter.  I love leaving surprising myself by hiding random things in the freezer that will make me happy when I find it later.  Its one of the small pleasures of life.

The frosting issue is still a problem however.  Ive tried twice now to make sugar free frosting without some unwelcome ingredient like cream cheese or boxed pudding mix and neither worked out well at all.  I tried this recipe on Saturday and ended up with a pot of sticky brown goo, Im still not sure what I did wrong but it didnt work out for me.  So I will keep trying.  If you have a good sugar free frosting recipe please do send it my way.

Really these cookies are so good they dont need frosting though.  They are just spicy enough from the cinnamon and amaranth flour that the agave and molasses even it out for a perfect gingerbread flavor.  They are totally addictive so beware.

Gluten Free Sugar Free Gingerbread Cookies

2 1/3 cups brown rice flour
1 1/2 cups amaranth flour
1 1/2 cups arrowroot powder
2 tablespoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon sea salt

1 cup agave nectar
1/4 cup molasses
1/4 unsweetened applesauce
1/3 canola oil
2 tablespoons vanilla extract

Preheat the oven to 350.  Line 2 baking sheets with parchment paper.

In a large bowl, stir together the rice flour, amaranth flour, arrowroot powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. 

In a separate bowl, combine the agave nectar, molasses, applesauce, canola oil, vanilla.  Mix well and pour over the dry ingredients.  Stir until the 2 mixtures are thoroughly combined.  Cover and chill the dough 2 hours or more.

Sprinkle your work surface with arrowroot powder.  Divide the chilled dough into 4 equal parts.  Return 3 parts to the refrigerator to keep chilled.  Roll out the dough 1/4 inch thick.  Cut out gingerbread with cookie cutters and place them on the prepared baking sheets.  Bake for 6 to 7 minutes.

The cookies will be slightly soft when they are removed from the oven.  Allow to cool for 5 to 10 minutes then move to cooling racks to cool completely.  These freeze very well in plastic freezer bags.  Makes approximately 5 dozen cookies.

From Baking with Agave Nectar  by Ania Catalano.

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Salads dont get any easier than this. Even better it has no pesky lettuce in it so it will even please you lettuce haters out there. This has become my new go to recipe for using fennel, which I usually dont love raw. But between the sour apple and the mustard the fennel becomes much less intense and works to bring together all the flavors nicely.

My other recent discovery was this Shiraz and Mourvedre blend from Penfolds. It manages to be rich, dry, and just fruity enough all at once. And for $11-ish a bottle it drinks like a much pricier wine. Ive had to resist the urge to open a bottle of it every night this week.

Fennel and Apple Salad

1 bulb fennel, sliced thin
1-2 tart green apples (depending on how big your fennel bulb is), sliced thin

1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 tablespoon mustard

parsley


Slice very thin equal portions of fennel and tart apple and toss in a bowl.

Whisk together oil, vinegar, and mustard then toss over salad.

Top with parsley.

Recipe from Mark Bittman in The New York Times.

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I love that so many of my friends are interested in food, some of them are even full blown foodies at this point. This has always meant dinners out at great restaurants, amazing cheese plates or decadent desserts at parties, and there is always someone to share a good bottle of wine with. I feel blessed to have never heard the phrase “lets go get a Big Mac” when taking suggestions for the evenings festivities. More recently this has also translated into getting some outstanding recipes e-mailed to me from my fellow food lovers which I fully support and thrills me greatly.

So when I was looking for a side to go with my new improved purple version of Rachel Rays rosemary chicken it seemed fitting to use a recipe sent to me by the only other person I know that condones the use of Rachel Ray recipes. Sara and I have been exchanging favorite Rachel Ray recipes for awhile so I was pretty sure I could trust the leek recipe she sent my way to be good. And it was.

As the fella started saying recently, “Everything is better with leeks.” It is our French cooking mantra. So a recipe involving nothing but leeks cooked to perfection is not surprisingly really great. The only difficult part is getting the darn things clean, leeks are sneaky gritty buggers. Thankfully the recipe includes in depth instructions to battle the dirt.

It looks like a lot of work but it really isnt that difficult once you get things going. Though I did get impatient waiting for the wine to reduce and ended up with a soupy sauce that was still tasty. Though it didnt really cling to the leeks. Fittingly enough this recipe finally gave me a reason to open the bottle of Four Buck Chuck Saras fella, the infamous German left here after my last party. It was a truly undrinkable bottle of wine that got put to good use so it can stop taunting me from the back of the refrigerator.

Thanks for the recipe idea Sara.

Saras Braised Leeks


6 large leeks
3/4 cup oil (approximately)
1 cup shallots, sliced
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken or vegetable stock
kosher salt and freshly ground black pepper


Preheat the oven to 400°F.


Remove any bruised outer layers from the leeks. Trim leaving the root end intact, then trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely.


Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.


Heat a large saute pan over medium-high heat for 2 minutes. Pour in 1/4 cup olive oil, and wait 1 minute for it to heat. Place the leeks in the pan, cut side down, being careful not to crowd them. (you will probably need to saute them in batches. Add more olive oil to the pan as needed, for each batch.) Sear them 4 to 5 minutes, until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks.)


Pour 1/4 cup olive oil into a pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 1/2 cups stock, and bring to a boil over high heat. Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.


Braise in the oven 30 minutes, or until the leeks are tender when pierced.

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Breakfast

Farm House Omelet and Feta Spinach

Nothing beats starting the day with a low-carb breakfast full of eggs, veggies and cheese. In this combo, you get protein, vitamins, antioxidants and monounsaturated fat. Plus, fluffy eggs go well with sauteed spinach and melted feta. Hope you enjoy this breakfast soon!

Mid Morning Snack

Roasted Salted Green Peas

These roasted green peas offer the wholesome sweetness of green peas, enhanced by a pinch of salt. They are crunchy, fun to eat, and easy to pack up.

Lunch

Turkey, Bacon and Lettuce Wrap

Using whole wheat tortilla wrap and crushed turkey bacon, this classic lunch becomes cleaner and healthier. Its simple, delicious and filling--perfect for a quick lunch break.

Afternoon Snack

Adding apples and walnuts to guacamole gives the dip a sweet and crunchy bite. Its inventive but still delicious.

Curious about the recipe? Find it at Apple Walnut Guacamole.

Dinner

Honey Maple Glazed Pork Slices with Broccoli Slaw on the Side

This unique clean eating meal is savory and sweet, with tender pork slices in flavorful maple-hinted sauce. Its also easy to do, so therefore absolutely worth a try!

Find recipe at Simple Healthy Dinner: Honey Maple Glazed Pork Slices.

Visit Honey Maple Pork Slices for recipe!

Thats all for today.

By the way, Happy Friday!

Hope you have a wonderful weekend, and thanks again for visiting Clean Eating Weight Loss Meal Plan!

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Advanced technology; great fitness and weight loss help.

Get it at Fitbit Charge Wireless Activity Wristband!

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I was so excited when I saw this recipe! It looked so pretty yet so easy! It definitely was those two things, but it just didnt taste as fabulous as it looked. Dont get be wrong it was still good, but I guess presentation isnt everything.

Cheesy Hasselback Chicken (www.wearychef.com)

Ingredients

• 4 thick boneless, skinless chicken breasts
• 4-6 oz. deli-sliced ham, cut into strips about 1" by 2"
• 4 slices cheese, cut into strips about 1" by 2" (colby jack, pepper jack, cheddar, provolone, etc.)
• seasoned salt
• freshly ground black pepper

Preheat oven to 350 degrees F.

Slice slits about 1" apart in chicken breasts almost all the way through, leaving the bottom surface connected. Slide strips of ham and cheese into each slit.

Sprinkle chicken liberally with seasoned salt and pepper to taste. Place on a baking sheet lined with a silicone mat or aluminum foil sprayed with cooking spray.

Bake in preheated oven for 20 minutes, or until chicken is cooked through. Serve and enjoy!

Dan and I thought this meal looked pretty fancy, but sadly the chicken turned out kind of dry. Dan rated this a 3 stars out of 5.

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In case youve never tried adzuki beans let me tell you that youre missing out.  They have the texture of a black bean and a flavor along the lines of a sweeter version of a kidney bean.  You can use them in place of any similar sized bean for something different. 

The only problem is these pretty pink beans are a bit hard to track down.   I get mine in the bulk pins at Whole Foods (I know its a gluten free no no but I wash then thoroughly and have never had a problem.)  Eden Organics also has them canned flavored with seaweed at all the local groceries I go to so they are out there if you look.

Putting beans regardless of how unique they are with mango in a curry might sound odd.  I thought so too until I actually gave it a try.  The sweetness of the mango mellows the spices and gives this curry a really interesting mouthfeel making it seem much richer than it really is.  With the coconut milk included this either becomes a weight maintenance only dish or a curry to eat while skipping the rice.  To make this for a low fat/high fiber meal just sub out the coconut milk for some vegetable broth and add a bit of tomato paste to get a thick sauce without the fat.

I found this Adzuki Bean and Mango Curry recipe over at the City Life Eats blog along with a handful of other really tasty ideas for recipes for us picky allergic eaters.  Its sometimes a hard blog to navigate but this recipe is perfect so Im just sending you over there to check it out since I didnt change a thing.

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Im not sure about the name of this wine. Eroica means “heroic” in Italian referring I think to the symphony Beethoven dedicated to Napoleon. However Chateau Saint Michelle being in Washington I dont understand the reasoning behind the name at all.

What I do know is I love this wine. In fact Ive yet to have a less than stellar wine from Chateau St. Michelle. A couple years ago I visited their vineyard and liked every single thing on the tasting list. Its a shame more of their wines dont make it to Madison because they are out of this world. Their Rieslings especially stand out in my mind so I was excited when I sent the fella out on a wine run and he came back with the Eroica. I really hate to brag but I do have the best boyfriend ever.

I threw together Berry and Rosemary Chicken Thighs and some asparagus for dinner to pair with the wine. It worked out well. The sweetness of the jam in the food played off the sweet, spicy wine nicely. And the asparagus brought out some tart green undertones. The only problem with this wine is it is additively sweet, almost to the point of being cloying. Its really more of a dessert wine, better enjoyed alone to get the full effect. Just watch out for the sugar headache it left us both with afterwards. It has a powerful 12 percent alcohol content and it isnt joking around.

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Would you believe this meal came completely out of the crockpot with recipes that involve absolutely no measuring? Well wrap your mind around it because its true.

The night before I threw some pesto and cheese on the fish, wrapped it in foil and put the fish packets in the fridge over night. I washed and trimmed the artichoke and got out the crockpots so that in my pre coffee haze I could manage to get this cooking quickly before going to work.

The fish went into the crockpot with a timed setting. This way the fish could cook for 3 hours and then be kept warm until I got home. It was perfect and flaky and not at all over done or fishy. Sometimes I love technology.

The artichoke went in the smaller old school crockpot with some water and lemon juice. When I got home the house smelled green and welcoming. There are few things I love to eat more than artichokes so coming home between jobs to pull the leaves off a perfectly cooked artichoke was a dream come true.

None of this is the fellas favorite thing in the world so I made it while we was in Boston a couple weeks ago and was a very happy girl. Sometimes cooking for one can be thrilling. I can do something as crazy as dual crockpot cooking without getting any funny looks. It was thrilling.

I highly recommend crockpotted artichokes. Not that it takes long to boil them regularly but there is something really nice about coming home to ready to eat food especially something as esoteric as an artichoke.

Crockpot Fillet of Sole with Pesto


1 to 2 pounds of white fish (I used sole)
bottled pesto
shredded Parmesan cheese
foil

Spread out a layer of foil on the counter top. Put a piece of fish in it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan.

Fold over the foil to create a little packet. Put the packet in the crockpot.

Continue to layer in foil packets until you run out of fish.

Cover and cook on low for 3-4 hours. You really should check it after 3 hours. The fish is done when it is fully white and flakes nicely with a fork. The stuff on the bottom will cook the same as the stuff on the top.

Original recipe from A Year of Slow Cooking.

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Crockpot Artichokes


artichokes
crockpot
water

Clean and prep the artichokes however you like to do so.

Put the artichokes in the slow cooker with liquid. I put the artichokes stem-side down in my big slow cooker and sprinkled them with a little salt, pepper, and fresh-squeezed lemon. Then I poured over about 2 cups of water (adjust to the size of your slow cooker; you may need a little less) and a drizzle of olive oil.

Cook on low for 6 hours or until the leaves can be easily pulled away. The final cooking time will depend on the actual heat of your slow cooker and the size of the artichokes.

Idea from the kitchen section of Apartment Therapy.

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Im really blessed to know a lot of great people who love wine almost as much as I do. I few of them even love wine more than I could ever hope to and put me to shame with their knowledge. Once a month for a little over a year now weve been getting together to taste wine and get Wasted. Well we do tend to get tipsy but thats also the name of the group. Its all Lindsays fault she started it.

This month the fella and I hosted a Sauvignon Blanc tasting, the perfect wine to ring in summer in our backyard. Unfortunately the weather didnt cooperate and we ended up packed into our tiny living room enjoying ourselves immensely until the rain ended. We tried some good and no so good stuff. Ill leave it up to Lindsay to do the hard core reviewing and Ill stick to taking ridiculous pictures of the wine and posting a recipe for the lentil salad that had everyone making yummy noises.

The 2008 Cloudy Bay Sauvignon Blanc from the Marlborough region of New Zealand was the winner of the tasting as far as I was concerned. It was light with just the right amount of citrus and sweetness. At about $22 it is well worth investing in especially if you dont think you like Sauv Blancs this one will prove the varietal has redeeming qualities.

There is this weird thing with Sauv Blancs where in the $15 or under range buying them is a bit of a crap shoot. There are a few good ones like the Riesling-esque $9 a bottle Quarry Hills Sauv Blanc that just came in to the wine store and we cant keep on the shelves for all the people buying it by the case. Aside from getting lucky and finding the rare keeper a lot of them make you wonder if youve accidentally poured yourself a glass of lawn clippings or cat urine (sorry for that image.) And four of our wines that day definitely fit in the overly green and grassy category.

I chose the 2008 Vicars Choice Sauvignon Blanc once again from the Marlborough region of New Zealand and the 2008 Kim Crawford Sauvignon Blanc from the same region. Both grass monsters. The Vicars Choice Reserve Sauv Blanc is actually complex and has a slightly sweet grapefruit kick, I should have spent the extra couple of bucks and got that. The Kim Crawford was just disappointing, its been so good in past years and tasted like the lawn this time around.

The 2008 Starborough Sauv Blanc from the Marlborough region was the best of the grassy wines since it wasnt over poweringly green but still not something I would buy. The 2008 Beau Joubert Oak Lake Chenin Blanc/Sauvignon Blanc blend from Stellenbosch South Africa was interesting but also packed too much green-ness to really fall in love with. I was just glad to have a South African wine that had none of the artificial banana flavor that so many of the whites in that area seem to be ruined by.

In the midst of the young Sauv Blancs that were making us all feel like we were chewing on field of clovers there were a couple really nice bottles that shook things up and surprised us all. The 2008 Boogle Vineyards Sauv Blanc from Clarksburg California was a delight. It was a bit sweet and light, something I would find and buy. The 2007 Luna Vineyards Freakout White Blend from Napa Valley was just a good departure from all the New Zealand wines and gave us a chance to rest our palates on something super easy to drink.

And then sadly there were the two wines that just didnt quite work out in the scheme of things. Im almost positive the bottle of 2006 Ceago Sauv Blanc from Clear Lake California was a bad bottle. Supposedly it doesnt happen much in screw tops but Ive heard really good things from customers and my wine genius boss about this wine. I refuse to believe all these people are drinking vinegar and enjoying it so I will give this one another try and get back to you.

The 2007 Domaine Sauvete Sauvignon de Touraine Oneiros from the Loire Valley might just have been too different from everything else to be enjoyable. We probably should have drank it first with clear palates because it was very French and very typical of the traditional Sauv Blanc with a heavy cat pee nose. It wasnt my favorite but I can see someone who enjoys French whites really getting into it.

Blah, blah, blah. Wine, wine, wine. I know you all just came for the lentil salad so here it goes.

Nigella is amazing and I want to cook everything from her book Forever Summer and am very happy I started out with this lentil and goat cheese divinity. Its simple and oh so delicious. Just make sure to use the Puy lentils as they have the structure to hold up to this salad. My other advise is to use the oil from sun dried tomatoes for the olive oil in the recipe, it added an extra layer of yummy go the recipe and it made sure that oil didnt go to waste which I always feel guilty about. Now I will always know what to do with it.

The hard part is resisting the urge to eat all the marinated goat cheese before you serve this. Not that it would be too much of an issue considering this recipe makes enough to serve a hungry houseful of winos and have enough left over for three people to eat for lunch. It is the gift that keeps giving.

As you can see the fella was a big fan. Or maybe it was just the wine. Who knows.

Puy Lentil and Goat Cheese Salad

1 10-ounce log goats cheese
1 lemon, zested and juiced
4 tablespoon olive oil
1 teaspoon dried mint (I omitted this)

3 cups Puy lentils
1 onion, quartered
4 cloves garlic, crushed
1 tablespoon chili oil

4 tablespoons olive oil
12 ounces jarred sweet peppers in oil
bunch fresh mint, chopped (also omitted this)

Crumble the goats cheese and marinate in half the juice and zest of the lemon, 4 tablespoons olive oil (I used excess oil from a jar of sun dried tomato) and dried mint. Seal in a container and reserve until just before serving.

Put lentils in a large saucepan of water and add onion, garlic cloves and chili oil. Cook for about 25 minutes or until tender then drain. Keep an eye on the lentils so they dont get too soft and dont think of substituting the Puys for another lentil with less character and structural integrity.

Pour 4 tablespoons of olive oil over the warm lentils in a large serving bowl. Season with salt and pepper, then add the remaining half of the lemon juice and zest. Drain the sweet peppers, chop them coarsely and mix them into the lentils. Mix with your hands or very carefully with a wooden spoon making sure not the crush and mangle the lentils.

When the lentils have reached room temperature add the marinated goats cheese and sprinkle over them with the fresh chopped mint and serve immediately.

Original recipe from Nigella Lawsons Forever Summer cookbook.

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BOY oh BOY do I have news to share with you!

Yes... here he is, the newest addition to our family!!!

Please welcome... Roarke Michael Rhoton... we have fallen in love all over again!

As you know, I went in on Tuesday morning for a scheduled induction. However, after 28 hours of being in active labor I could not get dilated enough to have a natural delivery. 

I was scheduled for a c-section in the afternoon on Wednesday and our baby boy was born at 1:05 PM on June 10th!

(Dont let me kid you... this pic was taken at the beginning of the induction... I wasnt all smiles later in the game)

Roarke weighted in at 8 lbs 2 oz and measured in at 20 inches long!

The past few days since he has been born has been an adventure and some of the best of our lives. It is shocking how something so small can take up so much of your heart. Dan and I are learning what this "parenting thing" is all about, but I have been pleasantly surprised with how easily we have taken on our new roles.

Speaking of Dan... he has been my rock through this entire thing. Everyday all I can think about is how lucky and thankful I am to have married him and get to live the rest of my life enjoying our family together. He has stepped up as a husband and father so much these past few days... I could never repay him for all he has done for me... I love him so much!

And of course... you are all wondering how the other love of our life is getting along!

When we finally came home with Roarke, Remington really didnt give him much attention. But it didnt take long for him to figure out that this little human was quite interesting and LOUD! Remington enjoys laying close to Roarke and visiting him in his nursery every night before bed. And if Roarke begins crying in the middle of the night, Remington races in there to check in on his baby brother. I have a feeling they will be best friends for a lifetime!

A big THANK YOU to all my friends, family, co-workers, etc. who have shown their love and support to us these past few days. We are very blessed to have you in our lives and are excited to share Roarke with you in the years to come!

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If this salad doesnt make you love or at least learn to tolerate kale there is no hope for you.

Kale and I arent best friends but we visit on special occasions. Those special occasions being thick filling soups in the middle of winter. We get along pretty well as long as kale doesnt draw too much attention to itself which unfortunately it usually does. I totally understand why most people never invite it to their parties, kale is a bitter creature on a good day and an evening killer on bad ones.

This salad changed all that. The only reason I made it was kale came in the latest CSA box and there was steak in it so even if the kale was a failure there was still the yummy steak for dinner. I figured it was a win win type situation. But even as I wilted the big juicy organic kale leaves I was still hesitant about how much I was going to like this dinner. I was rushing to make it and take it in tupperware to my second job of the day, if I didnt like it I would be stuck at a coffee ship with nothing but scones to munch on.

Fortunately all the worry was for naught. Steak, vinegar, and salty olives turned the kale into a very delicious unassuming salad green. I wouldnt have even known it was a bitter green if I hadnt of chopped it up myself. This salad might not look like much but its great and filling and not at all like any other kale dish Ive ever dutifully forced myself to work my way through. The only way it would have been better is if I had decent sherry vinegar. Time to visit my friend at the fancy vinegar store on my next day off.

Steak, Kale and Olive Salad

1 pound steak, whatever cut floats your boat
1 bunch kale, thinly chopped
1 handful black olives, the saltier the better

equal portions olive oil and sherry vinegar


Season steak with salt and pepper then sear in in a nice sized pan to the level of doneness you prefer. Remove from pan to let cool a bit before slicing into bite sized pieces.

Put kale in pan with steak drippings and cook just until wilted. Remove pan from heat and toss in olives and sliced steak.

Whisk together oil and vinegar then pour over salad and toss.

Recipe from Mark Bittman in the New York Times.

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Among all the foods, I have decided to pick the top five super foods which have been shown to lower cholesterol and can be included in a healthy diet on a regular basis.

1.            Oat for Soluble Fiber

Oatmeal and oat bran are rich in soluble fiber, a type of fiber which lowers the bad Low Density Lipoprotein or LDL cholesterol without lowering the good High Density Lipoprotein or HDL cholesterol. In 1997, the FDA authorized a heart disease risk reduction health claim for beta-glucan soluble fiber from oat products. Food products containing oat bran and rolled oats, such as oatmeal, and whole oat flour can bear this health claim.

How much do you need? Five to 10 grams of soluble fiber a day decreases LDL cholesterol by about 5 percent. Some studies showed that this amount can lower cholesterol by as much as 23 percent. One bowl of oatmeal contains about 3 grams of soluble fiber. Include other soluble-fiber-rich foods such as psyllium, apples, kidney beans, pears and barley.

2.            Fish for Omega 3 Fatty Acids

Fish is a good source of protein and omega 3 fatty acids - which has been shown to lower LDL cholesterol and raise HDL cholesterol. In particular, omega 3 fatty acids are noted for its triglyceride-lowering power.

How much do you need? In 2002, the American Heart Association recommended eating at least 2 servings of fish a week, particularly fatty fish such as mackerel, salmon, sardines, trout and herring. If you have high triglyceride levels, AHA recommends 2 to 4 g of EPA and DHA (two specific types of omega 3 oil) as supplements under your doctors care.

3.            Nuts for Healthy Fats

Nuts rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. These tasty snacks are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats, which have all been shown to lower the bad LDL cholesterol.

How much do you need? In 2003, the FDA recognized the benefits of nuts and their role in heart disease prevention by approving a health claim for seven kinds of nuts (almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts). Limit your intake to ~ 1.5 ounces a day, as nuts are high in calories. The best way to reap the health benefits of nuts is to eat them in replacement of foods that are high in saturated fats such as meat products.

4.            Foods fortified with Plant Sterols

Plant sterols or stanols are powerful substances naturally found in plant to have the ability to block cholesterol absorption. Studies showed that eating two servings of sterols-fortified foods daily result in a 10 to 15 percent drop in LDL cholesterol levels.

How much do you need? The National Cholesterol Education Program recommends that people who have high cholesterol eat 2 grams of plant sterols or stanols a day. You can find plant sterols in fortified foods such as margarine spread, orange juice, salad dressings, functional cookies etc. Most sterols-fortified foods contain at least 1 gram of plant sterols per serving. Please read the portion size and usage direction on the labels for details. It is important to note that plant sterols are not for everyone. The AHA recommends it only for people with high levels of LDL cholesterol.

5.            Soy

Soy products are great substitutes for animal products. In 1999, the FDA recognized the health benefits of soy and heart disease by approving a soy health claim. However, due to conflicting results from a large-scale review performed by the U.S. Agency for Healthcare Research and Quality, the AHA Nutrition Committee no longer recommends eating soy to lower cholesterol.

Should you avoid soy then? A simple answer is No. Although soy may not lower cholesterol to the extent we previously thought it could, the US Agency review showed that it can still lower bad LDL cholesterol by 3 percent. Since soy products contain high levels of polyunsaturated fats, fiber, vitamins, and minerals and low levels of saturated fat, AHA does consider soy products a healthy replacement for meats and other foods high in saturated fat and total fat.

Written by  Gloria Tsang, RD of http://www.healthcastle.com/

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 Its tasty and its the right color but it still didnt cure my mac and cheese craving.

Anyone on this crazy French Diet is familiar with figuring out diet friendly substitutions for the forbidden foods you crave.  Pureed cauliflower takes over for the super carby mashed potatoes.  Almond flour becomes your best friend when you crave naan or pizza.  And ribboned vegetables make a great stand in for pasta.  But sometimes the thing you are craving is just out of your reach because it just might not be possible to make with the dietary restrictions youre working with.

 Just this sort of culinary failure is plaguing me today.  All I wanted was some macaroni and cheese.  I have no idea why.  When I could have eaten all of it I wanted it never occurred to me to eat it because it was never a favorite of mine.  But true to my contrary nature the second my body decided to was totally intolerant to dairy my brain went on a frantic quest to try to convince me I needed to eat mac and cheese immediately or the world would end.

I put off the craving as long as possible but today I gave in and looked into the ridiculous possibility of vegan cheese.   Ill try anything once so I gave it a shot with what was touted as the "worlds best recipe for vegan cheese" on many a food blog.  Turns out making vegan cheese is a time consuming, soul killing, messy process with a very strange end result.  The sauce I made was cheddar cheese colored and tasty but it was not at all cheese like or cheese flavored but I continued on hoping that once it mingled with my gluten free pasta and breadcrumbs and got toasty it would be amazing.

It was not meant to be so.  After being baked, what little moisture was in sauce had disappeared, Im assuming because I omitted the potato from the original recipe and was having a hard time reading the original recipe due to it being in an oddly ordered and so put in the wrong amount of margarine.  However for a dry distinctly uncheesy pasta dish it is really good and Im not just saying that.  If someone presented it as yummy noodles I would be very happy eating it.  It was only my strong desire for mac and cheese that made it not a totally satisfying experience.  Out of the context of cheese its tasty.

So I rearranged the recipe for (I hope) ease of preparation in the hopes someone else will try this with better results to let me know if I should try to make it again.  If  you want to give it a go with the potato from the original recipe then take out one cup of the carrots and use a small red potato then let me know what happens.

Vegan Mac and Cheese

NOODLES

4 quarts water

1 tablespoon sea salt

8 ounces macaroni

Just in case you dont know how to make pasta:  In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Return to pot and set aside.

BREADCRUMBS

4 slices of bread, torn into large pieces

2 tablespoons non-hydrogenated margarine (I used Shedds soy margarine)

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Put in a bowl and set aside.

“CHEESE" SAUCE

1 medium shallots, peeled and chopped

1 and 1/4 cup carrots, peeled and chopped  (about 3 medium carrots)

1/2 of a small onion, peeled and chopped

1 cup water

1 small clove garlic, minced

1/4 cup raw cashews

2 teaspoons sea salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/8 teaspoon cayenne

1/4 teaspoon Dijon mustard

1/3 cup non-hydrogenated margarine

1 tablespoon lemon juice

Preheat oven to 350 degrees. In a saucepan, add shallots, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a food processor, blend the garlic, cashews, salt, black pepper, paprika, cayenne, mustard, margarine, and  lemon juice. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

Pour “cheese” mixture onto the pasta and toss together until pasta is completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Original recipe from Veg News food blog.

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I have this habit of refusing to remember that the concept of marination is involved in cooking.  I read recipes ahead of time, comprehend the words "marinate over night" then selectively erase that phrase from my memory.  Then when the night comes that I want to make that recipe its as if evil elves have come in and rearranged the world since the last time I looked at the recipe and malevolently invented the word "marinate" just to torture me.  Well at least thats how it feels when Im looking forward to something for dinner and see that horrible world and realize that not only do I have to make new plans for dinner I also have to prep a part of tomorrows dinner.  And darn it at that point I just want to eat.

I mean Ill follow some pretty crazy cooking instructions with no problem but marinating things just irks me every time, I never learn.  Twice last week this happened to me as if I was trying to subliminally teach myself a lesson by planning to eat two recipes with one of my least favorite words in it.  This recipe for cumin crusted lamb was totally worth eating dinner late while waiting for the meat to get all sticky and soft in the egg white and saki.  The meal was amazing and the chemistry of the marinade really did something wonderful to the texture of the lamb so that I would be more than happy to eat this again.  The slightly spicy cashew cauliflower only made the meal better.

However the spicy chicken thighs I had planned for tricked me two nights in a row.  So I added "marinating" to the list of things Im leaving to the fella from now on since Im apparently unable to grasp the concept.  He was more than happy to prep the chicken and really loved the end result.  I dont know if it was because I was still holding a grudge against that recipe for making me have to re-plan dinner or if the recipe wasnt just for me but I wasnt a fan.

So there you have it of all of the things I can do Im stymied by the idea of putting meat in tasty liquid over night to make it even more tasty.  How sad is that?  I maintain that all recipes that have a marination step should start out with "warning marination ahead" in big bold letter before the ingredient list just to prevent these sort of cooking failures from happening.  Who is with  me?

Cumin Crusted Lamb

1 egg white

1 tablespoon rice wine or saki

2 teaspoons rice flour

1 teaspoon salt, more to taste

1/2 teaspoon black pepper

1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches

3 tablespoons vegetable oil

2 tablespoons cumin seeds, lightly cracked in a mortar or grinder

2 tablespoons whole dried red chili peppers

4 scallions, white and green parts only, cut on diagonal into 1-inch lengths

Sesame oil, for seasoning.

In a deep medium sized bowl combine egg white, wine, rice flour, salt and pepper. Add lamb and set aside to MARINATE 1 HOUR. 

Heat a large skillet (non stick works best) over high heat until a drop of water sizzle on contact. Swirl half the oil into pan and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink on the outside. Transfer to a plate. 

Swirl remaining oil into empty pan, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. 

Add scallions and stir-fry 1 minute. Then return lamb to pan and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Original recipe in New York Times food section.

Cashew Cauliflower

2 tablespoons oil

1 shallot, diced

1 medium head cauliflower, cut in florets

1 star anise

2 dried red chilies

salt and pepper, to taste

1/2 cup of water

1/2 cup cashews

Place oil in large frying pan over medium low heat.  Cook shallot in oil until softened but not browned, about 5 minutes.  Add cauliflower and raise heat to medium high to brown the cauliflower.  When the cauliflower has some color to it and is just starting to get tender, add the star anise, chilies, and salt and pepper.  Stir fry ingredients for another minute.  

Add water to the pan, turn heat back to medium low and cover.  Cook for about 10 minutes or until cauliflower is tender.

Remove cover from cauliflower and add cashews to pan until theyre toasted, raising heat if necessary.  Remove star anise and chilies to serve.

Modified from a recipe in Padma Lakshmis Tangy Tart Hot and Sweet.

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So like I said in my previous post... Ive been on a roller coaster ride these past few months with different things taking place in my life. The first thing I would like to share with you (if you havent already heard) is that Im pregnant!

After trying for a very long period of time the doctors suggested that Dan and I have our fertility tested. Unfortunately, we were soon informed that it probably wouldnt be easy for us to have a baby. Dan and I started racking our brains on what the next step for us should be, but ended up quite surprised when just a few weeks later we found out we were pregnant! 

I did not have an easy first trimester... I was sick almost all day and even during the night (which I didnt even know was possible). But now being a little over 16 weeks pregnant I am finally feeling more like myself. Thank goodness for that!

 

So far everything is progressing just fine. The doctors say that the baby is looking healthy and things are looking completely normal. I have gained about five pounds so far and my cravings right now are salads and cereal. HA! Now that things are getting back to normal for the most part around our household Dan and I have been slowly organizing the house and trying to figure out how we are going to fit this little soul and all its "things" in our home. We definitely are struggling with a bit of a learning curve right now, but I suppose we will learn as we go. 

 

Everyone is very excited around here! Especially Remi who had his own way of telling people he was taking on a new role soon! Of course Remi and how I will adjust him to this huge change is one of my number one priorities... He is an extremely special part of our family and I want to keep it that way.

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They might not be pretty but these beans have sole.

This is my go-to for when there are random greens wilting in the crisper and random beans threatening to turn evil because I made too many for another recipe earlier in the week.  I cant believe its taken me this along to post about this considering I eat some variation of it once a week at least.  But here it finally is ready for you to bask in the awesomeness that is its ease of preparation and its ability to use up those pesky left over ingredients in a tasty way.

The great part of this recipe is you can change it up with whatever combo of greens and beans you have on hand.  White beans are best: garbanzo, fava, navy, cannellini, or giant white lima beans are all beans Ive used with success.  Then mix and match your beans with spinach, kale, rainbow chard, beet greens, or pretty much any other dark leafy green you happen to have around.  Lima beans with beet greens and a drizzle of lemon juice or garbanzos with kale and some fresh rosemary are my favorite combination but feel free to mix and match and let me know what you come up with.

Greens and Beans

1/2 pound of dried beans (or about 2 cups left over, cooked beans)

3 tablespoons oil

2 cloves garlic, diced

rosemary, lemon juice, or other seasoning (optional)

salt and pepper, to taste

handful of greens

If youre starting out with dried beans prepare them according to package directions.  Once you have your beans prepped, in a large (preferably non stick) pan, heat the oil over medium high heat.  When the oil is hot, toss in the beans and cook them, agitating them every so often so that they dont burn, for about 15 minutes or until they are browned on all sides.  If your beans are sticking to the pan or drying out too quickly, pour in a little more oil to moisten things up. 

Once the beans are toasted, lower the heat a bit and add the garlic, any other seasoning you would like and sprinkle with salt and pepper.  Cook for another couple minutes or until garlic is to your preferred level of doneness.  Now add some greens and allow the warm beans to wilt down the greens.  Once your greens are wilted youre ready to eat.

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Well-planned, healthy snacks can complement your weight-loss plan. Here are creative and healthy ways to satisfy your hunger.

By Mayo Clinic staff

Your stomach is growling, but lunch is hours away. You could indulge yourself with a snack, but you think its best to grit your teeth and wait for lunch. Not so, if weight loss is your goal.

Although you may feel guilty about snacking, snacks arent necessarily bad. In fact, well-planned weight-loss diets, allow for snacks to help manage hunger and reduce bingeing. Eating a healthy snack of a piece of fruit or some raw veggies can tame your hunger without ruining your appetite for your next meal. The key to incorporating snacks into your weight-loss plan is to keep moderation and balance in mind.

Choose healthy snacks

Select foods that satisfy your hunger, supply your body with energy and provide important nutrients. Opt for snacks of 100 calories or less to stay within your daily calorie goal. You can eat more of foods with low energy density, such as carrots, grapes and air-popped popcorn, for your 100 calories. Choose snacks from these food groups:

§  Fruits and vegetables. Eating fruits and vegetables provides a feeling of fullness with little to no fat and only a small number of calories. Fruits and vegetables also provide vitamins, minerals, fiber and other nutrients.

§  Whole grains. Whole-grain snacks are rich in fiber and complex carbohydrates, which give you energy with staying power. Look for items such as low-fat whole-grain crackers, whole-grain pretzels and whole-grain crispbreads.

§  Nuts and seeds. Nuts and seeds provide protein, so you will feel fuller longer. They can be high in fat, but its mostly monounsaturated, a healthy kind of fat. Nuts and seeds are high in calories, however, so dont eat them in large quantities.

§  Low-fat dairy products. Cheese, yogurt and other dairy products are good sources of calcium and protein, plus many other vitamins and minerals. Choose the low-fat versions. Some yogurts have extra added sugar, so look for low-calorie or "light" varieties.

What does a 100-calorie snack look like?

Although snacks can contribute to a healthy diet, they can also be a source of excess calories if you arent careful. For example, a small handful of almonds (about 14 nuts) contains 100 calories. But eat a cup of almonds, and the calorie count jumps to over 800 calories.

So what are some smart choices? Here are several suggestions for 100-calorie snacks:

§  1 cup sliced bananas and fresh raspberries

§  2 cups of carrots

§  3 1/2 cups air-popped popcorn

§  5 melba toast crackers, rye or pumpernickel

§  2 tablespoons of peanuts

§  2 domino-sized slices of low-fat Colby or cheddar cheese

§  1 fat-free chocolate pudding cup

When a snack fills in for a meal

With todays busy world, healthy meals often lose out to busy schedules. A grab-and-go snack could be the difference between some nourishment and none at all. Youll find it easier to choose good-for-you snacks if you stock your refrigerator and shelves with foods that are fast — not fussy. These ideas for healthy snacks minimize fat and calories and maximize whole grains, fruits and vegetables. Theyre all around 200 calories.

§  Toast one-half of a whole-wheat English muffin. Top with one slice Canadian bacon, a tomato slice and one slice low-fat American cheese. Microwave until the cheese melts.

§  Spread 1 tablespoon part-skim ricotta cheese over one-half of a small cinnamon-raisin bagel. Sprinkle with cinnamon if desired and top with a thinly sliced apple.

§  Top a small baked potato with 2 tablespoons fat-free plain yogurt and sprinkle with Cajun seasoning.

§  Layer a 6-inch soft corn or flour tortilla with 2 tablespoons shredded low-fat cheddar or Monterey Jack cheese. Microwave until the cheese melts. Slice into bite-sized pie shapes. Dip into some salsa if desired.

§  Mix 1/4 cup cold leftover chicken or convenience-type chunk chicken with sliced seedless grapes, 1/2 tablespoon sunflower seeds, 1 tablespoon plain low-fat yogurt or fat-free mayonnaise, and a dash of curry powder. Stuff into half of a whole-wheat pita pocket.

Heed your hunger pangs, but forget the guilt. With planning and a little preparation, you can have healthy foods on hand so that youre ready when temptation strikes.

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