Thursday, February 25, 2010
Great Episode of Foodie...Fresh Green Veggies - The Heirloom Cook!
Watched this while grading today and really enjoyed it. I am inspired to start my own garden! :)
New Diet, New Trainer, New Motivation
In the words of Michael Buble "I'm feeling good"! ;-)
Almost two years ago (right after I got married), I signed up for a year's worth of personal training sessions (2x/wk) at my gym. The first trainer I assigned was a brut and like to pepper my training sessions with stories about the famous women he "knew". "Right, I'm sure Demi Moore couldn't keep her hands off of you dude!" Needless to day, I asked for a new trainer!
I enjoyed the next trainer and noticed a difference in my physique while working with him. However, he left the gym to start is his own business and I had yet another trainer. He was BORING! I'm sorry - I'm a woman, I work from home and the 1/2 hour I spend with you needs to be at least as interesting as Oprah, or I am going to jump on the treadmill and run nowhere while watching, "Keeping Up With the Kardashians." And, then I quit. I wasn't motivated to train with this guy and frankly - after Machu Picchu, I wasn't motivated to do much of anything!
About three weeks ago, I got yet another new trainer. In two years, I've only used two thirds of my sessions. I have enough left to go 3x/week for 4 months! :) Don't judge me! I LOVE this gal! I think part of what I love is that she is a woman - she can carry on a conversation. She can laugh (i.e., has a sense of humor). I've noticed her attention to how my body is built and what I can/cannot do is more thorough than any of the men I trained with. So, two weeks in and I feel great. I am already noticing a difference in my strength and a flatter tummy. My stomach is my trouble area. In all honesty, it is already flat - I just have a huge fear of the bulge - the muffin top, if you will!
I've also hit a few milestones-
*No gluten in 3 mos - This is the longest stretch since I met my husband
*No soda in over 2 weeks - This was hard. Especially b/c I work from home and often work late - I craved it. I have not even had it at a restaurant. It just goes to show how much of diet is habitual. At the movie theater, I almost broke my rule and ordered a diet coke. My friend reminded me - I wasn't even thinking. I was just ordering.
I find I have motivation to do things that I was not doing but wanted to do. I am cleaning more regularly and maintaining things to my level. (Note - this is not a normal level for most people). It feels good. There is nothing better to me than a clean house.
Also, and most notably, I am heading into a very exciting new chapter of my life. I am going back to school. For years, my closest friends have told me I should be a marriage and family counselor. I knew it was my "calling", but I've been fighting it. I said, "When I am done having kids and they are in school, I'll do it." Or, "I can be used without those letters behind my name." In honesty, I think fear was my greatest motivation. What if I fail? What if people think I'm making a dumb move? I've already spent an enormous amount on education (over double my annual salary)...Do I really want to invest more money into my education?!?!
Well, I heard that still, small, clear voice this week, "What are you waiting for? Just do it!" Okay, I get it!!! I have the greatest friends! When I told them, they unanimously said, "It's about time. Finally, you are accepting your calling." Why do we wait so long to fulfill our dreams/calling?
All in all, the year of 30 is treating me well. I am proud of myself for making the changes in diet, exercise and focus that I have made. I am excited about the fruit that will be borne out of the changes!
Almost two years ago (right after I got married), I signed up for a year's worth of personal training sessions (2x/wk) at my gym. The first trainer I assigned was a brut and like to pepper my training sessions with stories about the famous women he "knew". "Right, I'm sure Demi Moore couldn't keep her hands off of you dude!" Needless to day, I asked for a new trainer!
I enjoyed the next trainer and noticed a difference in my physique while working with him. However, he left the gym to start is his own business and I had yet another trainer. He was BORING! I'm sorry - I'm a woman, I work from home and the 1/2 hour I spend with you needs to be at least as interesting as Oprah, or I am going to jump on the treadmill and run nowhere while watching, "Keeping Up With the Kardashians." And, then I quit. I wasn't motivated to train with this guy and frankly - after Machu Picchu, I wasn't motivated to do much of anything!
About three weeks ago, I got yet another new trainer. In two years, I've only used two thirds of my sessions. I have enough left to go 3x/week for 4 months! :) Don't judge me! I LOVE this gal! I think part of what I love is that she is a woman - she can carry on a conversation. She can laugh (i.e., has a sense of humor). I've noticed her attention to how my body is built and what I can/cannot do is more thorough than any of the men I trained with. So, two weeks in and I feel great. I am already noticing a difference in my strength and a flatter tummy. My stomach is my trouble area. In all honesty, it is already flat - I just have a huge fear of the bulge - the muffin top, if you will!
I've also hit a few milestones-
*No gluten in 3 mos - This is the longest stretch since I met my husband
*No soda in over 2 weeks - This was hard. Especially b/c I work from home and often work late - I craved it. I have not even had it at a restaurant. It just goes to show how much of diet is habitual. At the movie theater, I almost broke my rule and ordered a diet coke. My friend reminded me - I wasn't even thinking. I was just ordering.
I find I have motivation to do things that I was not doing but wanted to do. I am cleaning more regularly and maintaining things to my level. (Note - this is not a normal level for most people). It feels good. There is nothing better to me than a clean house.
Also, and most notably, I am heading into a very exciting new chapter of my life. I am going back to school. For years, my closest friends have told me I should be a marriage and family counselor. I knew it was my "calling", but I've been fighting it. I said, "When I am done having kids and they are in school, I'll do it." Or, "I can be used without those letters behind my name." In honesty, I think fear was my greatest motivation. What if I fail? What if people think I'm making a dumb move? I've already spent an enormous amount on education (over double my annual salary)...Do I really want to invest more money into my education?!?!
Well, I heard that still, small, clear voice this week, "What are you waiting for? Just do it!" Okay, I get it!!! I have the greatest friends! When I told them, they unanimously said, "It's about time. Finally, you are accepting your calling." Why do we wait so long to fulfill our dreams/calling?
All in all, the year of 30 is treating me well. I am proud of myself for making the changes in diet, exercise and focus that I have made. I am excited about the fruit that will be borne out of the changes!
Wednesday, February 17, 2010
Chili - on a Dull Day
Most of the time, I feel I hold myself together pretty well. I am organized and an excellent multi-tasker. Even though I tend to procrastinate as long as possible, I complete all tasks by their due date. I am fast paced and it typically takes me a fraction of the time to complete tasks as it does most people. Nearly every job I've had, the supervisors have been astounded that I run out of work. Please do not mistake this for being detail oriented though. Were you to peruse my report cards from Kindergarten forward, without exception, you would see the comment - "Stephanie is a bright student, but often rushes through her work resulting in small errors." Whatever - it got done and I got an A! That's all that matters, right?
These last two weeks I have felt like I just can't get my hands on any of the balls that I have juggling at a given time. The effect is that I live in denial about said balls and operate in a fog meandering through my days. Nothing is complete, nothing is done well, I am constantly playing catch up and can't remember what I haven't done.
Is it bad that when I am this behind, the only think I can really focus on is alphabetizing my bookshelves and possibly redecorating my office? I should be happy that the one thing still in order is my kitchen. Last week, to avoid my normal duties, I cleaned out all the drawers in my house and put new shelf liner in all of them. I love the shelf-liner. It is white with large blue and brown polka dots - very trendy! Shelf paper should be trendy!
One question though - why is it that my husband can't put anything back in it's original place. Every morning, I put his shaving cream, razor, deodorant, and hair brush in the drawer. By the time he is done getting ready, everything from the drawer is back on the counter. I give up. I know it's unintentional, it just seems nonsensical. And have you ever noticed that other people's mess is much more frustrating than your own?
Ahhh...C'est la Vie.
At any rate, I should get to the purpose of today's rant - a recipe. One of Michael Pollan's "Food Rules" is to eat as little four legged meat as possible, but when it is done it is better to eat wild meat. Rhett killed an elk this winter, which we butchered and have in our freezer. I've had a lot of success cooking with the Elk and I really do prefer the taste to beef.
I also never realized how much meat I eat...That is a lie - I realized it, and I enjoyed it. I am a meat eater. Not eating meat never made much sense to me. However, meat three meals a day is beginning to wear on me. So, last week, I ate meat free lunches nearly every day and two meat free dinners. I really enjoyed it. Not cooking with meat forces you to be creative and more thoughtful about flavor.
Today for dinner: Elk Chili
1lb Elk (Free Range Beef)
1 c. dry black beans
1 c. dry pinto beans
1 c. dry navy beans
2 cans stewed diced tomatoes*
1 yellow onion diced
1 green pepper diced
1 red pepper diced
1 can diced green chilies*
1-2c. water
Seasoning
2 tbsp chili powder
1 tbsp cumin
Cayenne pepper to taste
2 cloves garlic crushed
salt and pepper
Day 1 - soak beans at a ratio of 1c. beans to 3 c. water over night. Remove any floaters. The following day, cook in slow cooker approx 4-7 hours. Drain water.
In lightly oiled skillet, saute onions and garlic until transparent, add peppers, chillies and seasoning and cook an addition 3-5 minutes. Remove and add to beans with tomatoes.
Lightly brown cubed meat.
Combine all ingredients in a crock pot. The amount of water depends on how thick you like your chili. Cook on low for at least 5 hours. The longer the better. I put mine on around 8am and serve for dinner around 7:30-8pm. Garnish with cilantro, green onions and sour cream.
*Note: You can stew and can your own veggies. I have several cans (b/c I buy in bulk) that I need to use up. It is my plan this Spring to can a bunch of my own fruits and veggies to avoid sodium and chemicals! :)
Guten Appetit!
These last two weeks I have felt like I just can't get my hands on any of the balls that I have juggling at a given time. The effect is that I live in denial about said balls and operate in a fog meandering through my days. Nothing is complete, nothing is done well, I am constantly playing catch up and can't remember what I haven't done.
Is it bad that when I am this behind, the only think I can really focus on is alphabetizing my bookshelves and possibly redecorating my office? I should be happy that the one thing still in order is my kitchen. Last week, to avoid my normal duties, I cleaned out all the drawers in my house and put new shelf liner in all of them. I love the shelf-liner. It is white with large blue and brown polka dots - very trendy! Shelf paper should be trendy!
One question though - why is it that my husband can't put anything back in it's original place. Every morning, I put his shaving cream, razor, deodorant, and hair brush in the drawer. By the time he is done getting ready, everything from the drawer is back on the counter. I give up. I know it's unintentional, it just seems nonsensical. And have you ever noticed that other people's mess is much more frustrating than your own?
Ahhh...C'est la Vie.
At any rate, I should get to the purpose of today's rant - a recipe. One of Michael Pollan's "Food Rules" is to eat as little four legged meat as possible, but when it is done it is better to eat wild meat. Rhett killed an elk this winter, which we butchered and have in our freezer. I've had a lot of success cooking with the Elk and I really do prefer the taste to beef.
I also never realized how much meat I eat...That is a lie - I realized it, and I enjoyed it. I am a meat eater. Not eating meat never made much sense to me. However, meat three meals a day is beginning to wear on me. So, last week, I ate meat free lunches nearly every day and two meat free dinners. I really enjoyed it. Not cooking with meat forces you to be creative and more thoughtful about flavor.
Today for dinner: Elk Chili
1lb Elk (Free Range Beef)
1 c. dry black beans
1 c. dry pinto beans
1 c. dry navy beans
2 cans stewed diced tomatoes*
1 yellow onion diced
1 green pepper diced
1 red pepper diced
1 can diced green chilies*
1-2c. water
Seasoning
2 tbsp chili powder
1 tbsp cumin
Cayenne pepper to taste
2 cloves garlic crushed
salt and pepper
Day 1 - soak beans at a ratio of 1c. beans to 3 c. water over night. Remove any floaters. The following day, cook in slow cooker approx 4-7 hours. Drain water.
In lightly oiled skillet, saute onions and garlic until transparent, add peppers, chillies and seasoning and cook an addition 3-5 minutes. Remove and add to beans with tomatoes.
Lightly brown cubed meat.
Combine all ingredients in a crock pot. The amount of water depends on how thick you like your chili. Cook on low for at least 5 hours. The longer the better. I put mine on around 8am and serve for dinner around 7:30-8pm. Garnish with cilantro, green onions and sour cream.
*Note: You can stew and can your own veggies. I have several cans (b/c I buy in bulk) that I need to use up. It is my plan this Spring to can a bunch of my own fruits and veggies to avoid sodium and chemicals! :)
Guten Appetit!
Sunday, February 7, 2010
Rich Food - Organic Food - Whole Food
September 2009 my husband and I went up to the Northwest for about 10 tens on the Olympic Peninsula. I was raised in Seattle, and the Peninsula has always been on of my favorite get-away spots. We went from Sequim to Forks to Victoria. We hiked, biked and kayaked our way through some pretty great eats. We stayed at a tiny little motel (no tv, no phone -just beds and baths). The diner at the motel Granny's Cafe served the best blackberry cobbler I have ever had in my entire life. The best culinary experience we had on the trip was in Sequim at Alderwood Bistro (www.alderwoodbistro.com). As we ate in the garden, the head chef kept coming out and snipping herbs, or picking blueberries. Finally, I asked him, "Are you cooking with these ingredients?"
If you are ever in Sequim take a few hours, order an appetizer, a bottle of wine and an entree - you will not regret it.
I thought about the Alderwood as I baked my quiche this weekend. Something about fresh organic ingredients, rich flavorful food makes me feel like I am in a garden cafe. In my imagination, my garden cafe is in the south of France during mid-summer sipping on a dry red wine. Ahhh....okay, so my quiche!
I made two quiche this weekend and I was pretty impressed with the results. I used all organic, all gluten free ingredients. I won't say they were at all low-fat, but I am starting to care more about healthy than "low-fat". Thank you Michael Pollan for giving me permission to cook with cream!
Here are the recipes.
Quiche Lorraine (adapted from recipe by Emeril):
1 GF Pie Crust*
Filling:
3 eggs
6 oz bacon or sliced ham
1 1/4 c. heavy cream (organic unsweetened)
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly ground nutmeg
1 1/2c. Gruyere Cheese (grated)
2 medium onions thinly sliced
2 TBSP Butter
Preheat Oven 375
In medium skillet, cook bacon or ham according to normal cooking specifications. Remove meat and set aside on paper towel to absorb the fat. In same pan, heat butter over medium heat. Add thinly sliced onions. The thinner the better. If you have a sharp mandolin, this may be the best method for slicing, especially if you are not extremely comfortable with large knives. Add onions to butter and saute for approximately 5-7 min. The goal is to completely caramelize the onions. They should be caramel in color soft. Meanwhile, in food processor/blender combine cream, eggs, and seasoning (salt, pepper and nutmeg). Process until ingredients are completely combined.
In prepared pie crust create three layers - ham, onions and finish with cheese. Pour egg mixture over the top.
Bake at 375 fro 35-45 min. Filling should be firm, crust and cheese should be golden brown.
Spinach- Bacon Swiss Quiche
Preheat 375
1 GF pie crust*
1 lb organic uncured bacon
2 c. fresh chopped baby spinach
1 1/2 c. heavy cream
6 eggs
1 1/2 c. grated Swiss cheese (The sharper the better as far as I am concerned.)
1/4 tsp salt
1/4 tsp pepper
Cook bacon and crumble or chop. In food processor/blender combine eggs, salt, pepper and cream until completely incorporated. Layer spinach, bacon, and cheese (ending with cheese) in pie crust. Pour egg-cream mixture over layers. Bake 45-50 min at 375.
*GF Pie crust can be made from scratch, however I prefer Gluten Free Pantry's crust. Whole Foods brand has a premade frozen crust that is a good substitute if you are short on time. I would give them a B+. Just a note, GF Pantry' crust has had rave reviews every time I've made it. It is better than any flour crust I have ever had - buttery, flaky and cooks up wonderfully! A++ for Gluten Free Pantry! :)
Chicken in Cream Sauce with Polenta and Peas
Last night's dinner was an off the cuff concoction that turned out quite well. Typically, when I cook, I know kind of what I want to make - but then I get started and often end up in a different direction.
2 c. Bob's Red Mill Polenta Mix
6 c. Water
1-2 lbs free range chicken
3 chopped garlic cloves
2 tsp Herbs de Provence
1/4 c. Creme Fraiche
1/2 c. Dry Chardonnay
1 tsp. Corn Starch
1 c. Peas
2 tbsp butter
1/2 tsp salt
In large sauce pan, heat water to a rolling boil. Slowly add polenta mix. Return to boil and reduce heat. It will take approx 25-30 min for the polenta to reach the thick heavy consistency necessary. Stir frequently. Spoon polenta into greased bowl. Let cool completely. Slide into 1 gallon zip lock bag and roll into a "log". Refrig overnight. Slice into 1/2" slices and heat in lightly oiled pan over med heat until heated through.
Chicken and Sauce: Rub chicken with herbs, salt, pepper and garlic. Heat 1 tbsp oil in large skillet. Brown chicken and reduce heat. Cook chicken through and remove from pan. In same skillet, using the juices from the chicken, add Chardonnay and creme fraiche. Heat to a simmer and fully incorporate. Reduce by one-third. Make cornstarch slurry by dissolving 1-2tsp cornstarch in ice water. Whisk until completely smooth. Add to boiling liquid, replace chicken to pan and simmer on low-heat for 5-7 min.
Note - if your chicken did not produce enough juice - you may need to add some broth (veg or chicken).
Use the sauce from your chicken to drizzle over the polenta! Serve with fresh peas.
Enjoy!!
If you are ever in Sequim take a few hours, order an appetizer, a bottle of wine and an entree - you will not regret it.
I thought about the Alderwood as I baked my quiche this weekend. Something about fresh organic ingredients, rich flavorful food makes me feel like I am in a garden cafe. In my imagination, my garden cafe is in the south of France during mid-summer sipping on a dry red wine. Ahhh....okay, so my quiche!
I made two quiche this weekend and I was pretty impressed with the results. I used all organic, all gluten free ingredients. I won't say they were at all low-fat, but I am starting to care more about healthy than "low-fat". Thank you Michael Pollan for giving me permission to cook with cream!
I also made an impromptu chicken and sauce with polenta! :)
Here are the recipes.
Quiche Lorraine (adapted from recipe by Emeril):
1 GF Pie Crust*
Filling:
3 eggs
6 oz bacon or sliced ham
1 1/4 c. heavy cream (organic unsweetened)
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly ground nutmeg
1 1/2c. Gruyere Cheese (grated)
2 medium onions thinly sliced
2 TBSP Butter
Preheat Oven 375
In medium skillet, cook bacon or ham according to normal cooking specifications. Remove meat and set aside on paper towel to absorb the fat. In same pan, heat butter over medium heat. Add thinly sliced onions. The thinner the better. If you have a sharp mandolin, this may be the best method for slicing, especially if you are not extremely comfortable with large knives. Add onions to butter and saute for approximately 5-7 min. The goal is to completely caramelize the onions. They should be caramel in color soft. Meanwhile, in food processor/blender combine cream, eggs, and seasoning (salt, pepper and nutmeg). Process until ingredients are completely combined.
In prepared pie crust create three layers - ham, onions and finish with cheese. Pour egg mixture over the top.
Bake at 375 fro 35-45 min. Filling should be firm, crust and cheese should be golden brown.
Spinach- Bacon Swiss Quiche
Preheat 375
1 GF pie crust*
1 lb organic uncured bacon
2 c. fresh chopped baby spinach
1 1/2 c. heavy cream
6 eggs
1 1/2 c. grated Swiss cheese (The sharper the better as far as I am concerned.)
1/4 tsp salt
1/4 tsp pepper
Cook bacon and crumble or chop. In food processor/blender combine eggs, salt, pepper and cream until completely incorporated. Layer spinach, bacon, and cheese (ending with cheese) in pie crust. Pour egg-cream mixture over layers. Bake 45-50 min at 375.
*GF Pie crust can be made from scratch, however I prefer Gluten Free Pantry's crust. Whole Foods brand has a premade frozen crust that is a good substitute if you are short on time. I would give them a B+. Just a note, GF Pantry' crust has had rave reviews every time I've made it. It is better than any flour crust I have ever had - buttery, flaky and cooks up wonderfully! A++ for Gluten Free Pantry! :)
Chicken in Cream Sauce with Polenta and Peas
Last night's dinner was an off the cuff concoction that turned out quite well. Typically, when I cook, I know kind of what I want to make - but then I get started and often end up in a different direction.
2 c. Bob's Red Mill Polenta Mix
6 c. Water
1-2 lbs free range chicken
3 chopped garlic cloves
2 tsp Herbs de Provence
1/4 c. Creme Fraiche
1/2 c. Dry Chardonnay
1 tsp. Corn Starch
1 c. Peas
2 tbsp butter
1/2 tsp salt
In large sauce pan, heat water to a rolling boil. Slowly add polenta mix. Return to boil and reduce heat. It will take approx 25-30 min for the polenta to reach the thick heavy consistency necessary. Stir frequently. Spoon polenta into greased bowl. Let cool completely. Slide into 1 gallon zip lock bag and roll into a "log". Refrig overnight. Slice into 1/2" slices and heat in lightly oiled pan over med heat until heated through.
Chicken and Sauce: Rub chicken with herbs, salt, pepper and garlic. Heat 1 tbsp oil in large skillet. Brown chicken and reduce heat. Cook chicken through and remove from pan. In same skillet, using the juices from the chicken, add Chardonnay and creme fraiche. Heat to a simmer and fully incorporate. Reduce by one-third. Make cornstarch slurry by dissolving 1-2tsp cornstarch in ice water. Whisk until completely smooth. Add to boiling liquid, replace chicken to pan and simmer on low-heat for 5-7 min.
Note - if your chicken did not produce enough juice - you may need to add some broth (veg or chicken).
Use the sauce from your chicken to drizzle over the polenta! Serve with fresh peas.
Enjoy!!
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