Making Better Food Choices

(I know, not a very creative title to this post) I've recently been making an effort to reduce the amount of prepared/processed food I purchase. In general, we don't buy much "snack" food- chips and such- unless we're having people over because I really want Munch to have better snacking choices- nuts, cheese, yogurt, and fruit (and I have to admit, when I see other carts loaded up with sodas, chips, cookies, lunchables-ugh! I wonder where the "real" food is...) I'm also trying really hard to eat more protein throughout the day and improve my blood sugar numbers. It's definitely taken more time and planning to get meals on the table and "mini-meals" into the lunch bag, especially after a day at work (and I sometimes can't resist some of the delicious meals Trader Joe's carries in their freezer section-right now, the strategy is just avoidance).

So, my game plan over the last few weeks has been to minimize waste and leftovers that linger uneaten in the fridge by shopping for and preparing fewer meals during the week. Now I plan for only 3-4 meals a week, building in time to have leftovers and one dinner out. Next, I decided to always make a big batch of soup or a stew every week- usually we can have this for a couple of nights and I put some away in the freezer. I've also been trying to introduce "new" vegetables to the family. AudioDad used to be such a meat and potatoes kind of guy, but over time (12 years!) he's really become more open to new things. And once Munch was born, he decided to cut out fast food because he didn't want her eating it either. I've been especially glad when he's expressed an interest in ingredients I've "introduced" to them- beet salads, turnips, parsnips, and other root vegetables in my soups and stews.

Last night's success was an easy Greek-style shepherd's salad with radishes- I found the recipe in Wondertime magazine. It's so refreshing and would make a great potluck salad! (Sorry, no pics- we ate it all before I remembered to grab a camera!) And my weekly grocery shopping trips now consist of lots of fresh vegetables, some dairy, and just a bit of meat or chicken, depending on what's on the week's menu. More wholesome food, less waste, and a better value for my dollar.

Family Get-Togethers

I cannot believe it's been 2 weeks since I last posted (sorry!) As I mentioned in a previous post it's report card time, which coincided with my joining the Mom Bloggers Club. I've loved discovering other great mom blogs through this site, but it's sure taking me a while to get around to all the members of the Follow Me group I joined and get through all the posts waiting for me in my reader! It IS fun having some new Followers though- if you're not a Follower yet (and want to be), check out the link to the right!


While we're in catch up mode, I've gotta thank Deb for the Kreativ Blogger award- what a wonderful surprise! (I'm especially relieved to have readers and that I'm not boring anyone to death...) Thank you, thank you Deb! Check out her sweet and funny blog over at Life With Birk. It's one of my new, fave finds!

So the rules of receiving this award are:
List 7 things that you love and then pass the award on to 7 bloggers you love.
Be sure to tag them and let them know they have won! Copy and paste the award on your site.

7 Things I Love-
1. Of course, my sweet husband and my adorable Munch
2. Lattes- sugar free, soy, but full-caff!
3. Schedules/plans- a structured day is a reassuring day
4. Blogging!
5. A good book- my books-to-read shelf is getting full!
6. Searching for good food
7. My best friend, Gina!

7 Blogs I Love/Can't Miss-
1. Dishing With Debbie (she's a hoot!)
2. Foodie at Fifteen (now 16)(I can totally appreciate the way this kid loves food!)
3. C. Beth Blog (I love reading about her cute kids!)
4. Conversations With a Cupcake (This blog just makes me happy...)
5. Sasha Says (as if I wasn't already a die-hard internet shopper- watch for those GDA's-"good deal alerts")
6.Of Mice and raMen (Veronica finds the most interesting photos!)
7. The Trekking Chelini's (Love ya Liz! How could I not include you on this list?)

So even though I've been lax on posting, I sure haven't missed many good meals! Last weekend we had AudioDad's family over for dinner because his niece, Kristen, was in town. Aunt Lynn sent another fabulous gift (note to self: write thank you letter...)- the biggest hit was a box of neon colored bendy straws-water was never so exciting!

Dinner was a big tray of lasagna along with a batch of beer batter bread, roasted broccoli, and a salad of baby greens, beets, oranges, and goat cheese. AudioDad was thrilled to have his sister Lara's adorable mini cinnamon rolls (makes it easier to justify eating many, many more than one...)

And the next night, since the house was clean and I'd had the fabulous idea of making two trays of lasagna, we had my family over to celebrate my mom's birthday. A dinner re-run, I suppose. For dessert, a strawberry and cream topped cake made with white wine. It's delicious and easy-

Wine Cake
1 c. sugar
2 eggs
1/2 c. vegetable or canola oil
1/2 c. white wine (whatever is open- I usually use something like a Pinot Grigio or Sauvignon Blanc)
1 1/4 c. sifted flour
1/4 tsp. salt
1 1/8 tsp. baking powder
1/2 tsp. vanilla
1 pkg. frozen sliced strawberries in syrup, thawed
1 pint heavy cream, beaten to soft peaks with 2-3 tbsp. sugar

Preheat the oven to 350 degrees. Grease a 9-inch cake pan. In a medium bowl, combine the sugar and eggs and mix well. Add the oil, wine, flour, salt, baking powder, and vanilla. Beat for about a minute then pour into the prepared pan. Bake for about 30 minutes, or until golden brown and a cake tester comes out clean.
Serve slices topped with a generous spoonful of strawberries in syrup and a dollop of lightly sweetened whipped cream.

Feed Your Family, Feed Your Soul

For me, nothing is as satisfying as preparing a nice meal for my family. Simple, homey meals are best. And even though I had intended to do some major housework today, spending the afternoon in the kitchen was just too irresistible. So, I started a fire in our wood-burning stove and got cooking!
First up was a loaf of beer batter quick bread-

We hardly drink and always end up with numerous bottles of beer after parties. A neighbor down the street also brewed his own and I used to find AudioDad returning from a run, six-pack in hand. I finally stopped buying it and after it sat for a year or more, didn't dare serve it, but I wasn't one to waste it. Coming across this recipe was the perfect solution. It's delicious and so fast to make, with a buttery crust that I adore (and I'm finally making a dent in the stock of beer in the garage!)

Beer Batter Bread
Preheat the oven to 375 degrees and grease a loaf pan. In a bowl, stir together 3 cups of flour, 3 tbs. brown sugar, 1 tbs. baking powder, and 1 tsp. salt. Pour in 1 bottle of beer and stir the batter until just combined. Pour the batter into the prepared loaf pan and drizzle 2 tbs. melted butter over the top. Bake the bread for 40 minutes, test it by inserting a toothpick into the center of the loaf- if it's comes out clean, it's done. Remove from the oven and let the bread cool in the pan for a few minutes before turning it onto a cooling rack. Let the bread cool at least 20 minutes more so it's easier to cut, and generously slather on the butter!

To with the bread, I also made a big batch of soup- during dinner, we were playing around with the Munchkin and decided to call it "Banzo Barley Soup"-


2 pkgs. chicken apple sausage, sliced in half lengthwise, then 1-inch thick
1 onion, chopped
1 tbsp. olive oil
2 c. carrots, peeled and sliced 1-inch thick
2 cloves garlic, minced
8 c. chicken broth
2-15 oz. cans garbanzo beans, drained and rinsed
1 c. pearl barley
1/2 c. roasted red bell peppers, chopped
2 tbsp. soy sauce
1 tsp. dried oregano

Heat the olive oil in a 6-qt. stockpot over medium-high heat. Add the onion and sausages and cook about 10 minutes until sausages are beginning to brown and onion is soft. Add the carrots and garlic and cook a few minutes more before adding the chicken broth, garbanzo beans, barley, roasted peppers, soy sauce, and oregano. Bring to a boil, then reduce heat to medium/medium-high, cooking at a quick simmer for about 30 minutes. Keep it covered with a lid slightly offset while cooking, and check that the barley is tender before removing from heat and serving.


Finish off the meal with a square of this simple and satisfying lemon cake. I had been looking for a recipe to help me use up some buttermilk and a nice, brightly flavored lemon cake seemed like just the thing on a rainy day. The only thing I'd do differently next time is add a tablespoon or two of lemon juice to the cake batter (I really like a strong, tart lemon cake) and for a real treat, add a dollop of barely sweetened, softly whipped cream!

Family Dinners- Lasagna!

It's funny how different meals work their way in and out of the usual dinner rotation. An old favorite somehow drops off the radar for a while, only to be rediscovered months (years?) later. My lasagna is like that- I used to make it frequently back in high school. But it was such a pain! Boiling the noodles (and wrestling those slippery suckers into the dish), mom's sauce that took seemingly forever, ALL those pots to wash! Oh, but was it good! AudioDad loved it, so I made it for him often once we got married- I remember it was even harder in that teeny apartment kitchen that had NO counter space- I had enough space for a dish-drying rack, and a free-standing butcher block that was about one and a half feet square.
Later I found a recipe that uses no-boil noodles. It was SO much easier! And just as good...no, better than my previous recipe. And it seems to come together in a jiffy! Now that it's back in the rotation, I'm making it just about once a week!



Sauce:
1 tbs. olive oil (I just do 1 swirl around the pan)
1 medium onion, chopped
6 garlic cloves, minced
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. heavy cream
28 oz. can tomato puree
28 oz. diced tomatoes, drained (do NOT forget to drain!)

Other ingredients to layer:
15 oz. ricotta cheese
1 1/2 c. Parmesan cheese, I like to use a combination of grated and shredded
1/2 c. chopped fresh basil (I just use a heaping pinch of dried)
1 egg, lightly beaten
1/2 tsp. salt
1/2 tsp. pepper
9 oz. package Barilla no-boil lasagna noodles
4 c. shredded mozzarella cheese

Preheat oven to 375 degrees. Heat oil in a large saucepan (I use a 4 qt.) over medium high heat and add onion. Cook, stirring occasionally until onion is softened but not browned, about 2 min. Add the garlic and cook another 2 min. Crumble ground beef into onion mixture and add salt and pepper. Cook, breaking meat into small pieces until meat loses its raw color but has not yet browned, about 4 min. Pour in cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 min. Stir in the pureed tomatoes and the drained diced tomatoes. Bring to a simmer and reduce heat to low. Simmer gently about 5 more minutes, then remove from heat and set sauce aside.
In a medium bowl, combine ricotta, 1 c. Parmesan, basil, egg, salt, and pepper. Set aside. Assemble first lasagna layer in a deep 9x13 baking dish, starting with sauce smeared on bottom of dish. Place 4 lasagna noodle sheets on top of sauce, then dollop 3-4 scant tablespoons of the ricotta mixture onto the noodles, spread over noodles with spoon, then sprinkle with 1 cup of the shredded mozzarella (about 2-3 handfuls) and a shake of the grated Parmesan. Ladle 1 1/2 c. meat sauce over cheese layer, then repeat layering of noodles, cheeses, and sauce two more times. Place remaining 4 noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup of mozzarella, then the remaining 1/4 cup or so of Parmesan. Lightly spray a sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 min. then remove foil. Return lasagna to oven and bake, uncovered about 25 more minutes until the cheese is beginning to brown and sauce is bubbling. Remove from oven and cool 10 min. before serving.



We were in such a hurry to eat that I forgot to take a picture of it before digging in!

What's On Your Plate?

I was watching an episode of Oprah recently that's stayed on my brain. She had a woman on the show roasting a chicken and talking about the numerous things that you could make from the shredded meat. Viewers were cooking along with her in their kitchens via Skype. What's lingered with me since watching that episode was the tone of amazement from Oprah & some other women that sticking a chicken in the oven was a major deal. And then to make chicken pot pie or enchiladas from it? You'd think we were in Martha Stewart territory here! (Speaking of, have you checked out the show, Whatever, Martha? It's a hoot!)

I've really never considered myself anything more than competent in the kitchen. I know I can feed my family nutritiously and fairly inexpensively. But I certainly have my comfort zone. I stick to the basics- meatloaf, pot pie, roasted chicken (my all-time favorite!), and every so often, a pasta dish (the carbs make my BG levels skyrocket). For the most part, I leave the complicated stuff to the real chefs (for example- REAL story, back in my Williams-Sonoma days, I was mulling over what to make for dinner towards the end of my shift. A co-worker, in all seriousness, suggested ravioli- to be made fresh from hand-made, rolled out sheets of pasta. I think he recommended filling them with crabmeat, which I would also need to cook, clean, and crack. Needless to say, it's a meal I did not prepare.) I cannot stand when a meal takes considerably more hands-on prep time than it does to eat, although Munch's slowness at the table may result in expanding my repertoire. And, other than the occasional REALLY delicious entree from the Trader Joe's freezer, we don't do much prepared food. Fast food? Only when we're on the road on vacation.

But come on, do people really NOT cook anymore? Are the masses really doing the heat & eat, pulling up to the drive-thru thing most nights? It wouldn't seem so from the number of food related blogs & sites on the web. I know I'm one who loves seeing what dishes other people are bold enough to tackle- just see my blogroll! Now, I know these aren't usually your everyday home cooks. So, I'm curious, what are YOU all putting on the table at night? (You ARE sitting down together as a family, aren't you?) Maybe it's time to do a series of posts of basic family favorites...here's what was on our plates tonight-nothing fancy, but certainly simple and satisfying.



Quick Beef Stroganoff-
1 lb. ground beef
1 small onion, chopped
1 clove garlic, minced
8 oz. mushrooms, chopped (I buy the package of pre-sliced, then just run my knife through it a couple of times)
1/4 c. flour
1 tsp. pepper
garlic salt, to taste
1 can beef broth
1/4 c. milk
1/4 c. white wine
1 c. sour cream
1 pkg. egg noodles, cooked according to package directions

Brown the ground beef in a large skillet over medium-high heat until crumbly and the pink is cooked away. Drain the meat if needed, leaving just a tablespoon or so of fat in the pan. (I use a fairly lean ground beef, and don't need to drain out the fat.) Add the chopped onion and garlic to the pan and cook until onion is translucent. Add the chopped mushrooms and cook, stirring every so often, a few more minutes until mushrooms begin to soften and release their juices. Sprinkle the meat mixture with the flour, pepper, and garlic salt. Stir to coat the meat and cook a couple of minutes. Pour in the broth, milk, and wine. Combine well and cook until the liquid thickens, about 5-8 minutes. Mix in the sour cream and heat through. Add the cooked egg noodles, toss gently to combine, and serve.