Sneak Peak..

Lots of prep...my kitchen loves when I have a half day

I'm more than excited to report that I had my first "Happiest Baby on the Block" class today with my moms and babies at work. Due to the weather only 3 people showed up but we had a great time! Being a nutritionist for babies, sometimes they have tummy troubles (colic) or other issues that make them unhappy and cranky. The class that I offered today helps moms soothe their crying newborns and allow them to get through that difficult time. I have been trying to initiate this class for the past year (I know, sounds crazy) but finally, today was the role out. Shout out to my babies…they are all so cute!

Anywaysssss, as you know, my Chocolate Party is this weekend. Since I only worked a half day today I headed to the supermarket to do my shopping for the weekend. When I got home I quickly put together some ideas of what desserts I wanted to prepare and decided that there were a few I could begin prepping today.

*Disclaimer – nothing about my Chocolate Party is healthy…BUT remember my food philosophy will always be everything in moderation. This is a day that we are going to indulge in many fattening flavors and enjoy every minute of it, then on Sunday, we will feel no guilt and all go back to our healthy selves J.



Mint Chocolate Candy Bark

 Caramel Sauce Boiling away..end result will be Salted Caramel Squares (hopefully, this is the first time I have made them)

Other Features:

Chocolate Fountain with lots to dip in it

Mini Banana Trifle

Almond Macaroons

Red Velvet Cupcakes

Just to name a few...have to leave some a surprise for my guests.

Stay Tuned...will post tons of pictures from the party next week.

Week night food blues...

Usually people hate Monday mornings, its after the weekend, no one wants to go back to work…well I hate Tuesdays. They are my longgggg days, I work until 7 pm, get home around 7:20ish, and usually the last thing I want to do when I come home is cook a big dinner. They are usually take-out nights or ramen noodle nights or if Phil’s out, tub of ice cream night (shhh don’t tell).

Today I planned ahead, this morning I took some chicken breast out of the freezer and with a positive attitude I said “tonight I will make an easy and healthy dinner instead of gross pizza or other take out junk food.”

When I got home I searched the fridge and found some fresh asparagus that I drizzled with oil, salt and pepper and put under the broiler (on low).   I then decided that I wanted to bread the chicken cutlet and fry it with a tiny bit of oil to make a nice crust and serve it over garlicy pastina. Dinner was on the table by 7:45...

Thanks Minh!

My Chocolate Party is this WEEKEND!! I'm so excited and anxious to start my baking parade. This week with all the planning and party shopping, Phil and I will definitely be cooking only easy (less than 30 min) meals...

Over the weekend, Phil had a poker game with some of his buddies, I was pleasantly surprised when one of our friends Minh, brought me a bag of Asian rice. “Freshly picked from the fields of Asia” he said. As you can imagine I was more than excited to try it out.

I love teppanyaki, which is a Japanese style of cooking using grills/heated flat surfaces to cook a bunch of different foods in front of guests; Basically a big cooking show right at your table. Tonight I attempted (using my special rice) to recreate the vegetable fried rice we have had at the Japanese restaurant.

Vegetable Fried Rice
I cup white rice, prepared
2 tbsp olive oil
1 clove garlic, minced
1 inch ginger, minced
1 onion, diced
1 cup fresh mushrooms
¼ cup carrots, sliced thin
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp fresh cilantro
1 green onion, chopped
salt and pepper to taste

In a large skillet heat oil, add onions, ginger and garlic and allow to fry for 5 minutes. Add mushrooms and carrots and good for another 5-7 minutes. Add cooked rice, soy sauce, sesame oil, salt and pepper and stir. Garnish with cilantro and green onions.

Vegetable Fried Rice

Minh..I need a good Vietnamese recipe to try out next! J

Traditions...Nothing Better.

Today, I had the pleasure of receiving cooking lessons from none other than Tete…Phil’s grandmother. She is Syrian and her traditional Arabic cuisine is something that our whole family cherishes. When she invites us to dinner or stops by with a pot of love, we are always so excited and eager to taste her creations.

Over the years I have been picking up tips and ideas for recipes from her but never anything written down. She, like me, doesn’t follow recipes. She adds ingredients that look good or uses “the way it feels” method.

I have been saying for a long while that I wanted to cook with her. She decided that we would start with “Rolled Cabbage” and “Mujadara”. The cabbage is stuffed with ground lamb, rice, and spices. It is then boiled in a garlic-y, lemon-y and mint-y broth and served with Syrian bread. Mujadara (MY FAV) is a simple dish of rice, lentils and caramelized onions.

In the next few months we will be setting up more sessions to learn more traditional cooking methods, theres so much to learn!

Mujadara

2 cups green lentils

1 cup rice, parboiled

3 onions, diced

8 cups water

2 tbsp olive oil

1 tbsp salt

1 tsp black pepper

In a large pot add oil and onions, sauté over medium heat until onions are brown and caramelized. Add lentils, salt, pepper and water and simmer for about 30 minutes, stirring frequently. Add rice and cook for another 15 minutes or until rice and lentils are very tender (all water should be absorbed).  *Garnish with caramelized onions, optional.

Mujadara (Rice, Lentils and Caramelized onions)

Rolled Cabbage

"We're Helping!" 

So tired from cooking all day...

Balance Weeknight 30 Minute Meals...

It’s important to me, and most people that I know, for meals during the week to be quick, simple and on the table within 30 minutes or less. Most of my family and friends have work, school, and baby schedules that are crazy; my best tip for us all would be plan ahead…

Planning is key, on a Sunday afternoon or any time that you have free, look through some cookbooks (or at food fashionista of course J) for some recipes. Think about the night of the week that you plan to cook and start with a goal. “I’m going to make dinner 4 out of the 7 night this week” is a good one to start with. When choosing recipes, look for the ones that are less complicated, don’t have an ingredient list of 30 items, don’t require overnight soaking or ‘set aside for 1 hour’, look for quick, simple, tasty, healthy, ideas and make them your own. Just because the recipe calls for one ingredient, doesn’t mean you can’t be creative and add something else or even change it around completely.

Make a shopping list of ingredients that you need. Make sure you have a well-stocked pantry, fridge and freezer (see list below for help). When you go to the supermarket, STICK to your list! Don’t go there hungry because then you are more likely to buy things you don’t need, are unhealthy, and will rack up your grocery bill.

When you get home from the grocery store, if you have time, do some prep; meaning wash the lettuce, chop up the carrots and celery (for soups or stews), freezer bag meats, etc, you get the idea…all of these things will save you time on a weeknight…

Mental Preparation…when you’re driving home from work or on the bus or train, say “ok, when I get home, I’m going to kick of my shoes and get going!” Put on some great music, dance and sing while your cooking. Cook with your spouse or your children; make it fun, not a chore!

Stocked Pantry, Fridge and Freezer

Rice

Other grains (quinoa, barley, etc)

Pasta

Breadcrumbs

Olive Oil

Vegetable Oil

Canned beans

Dried Lentils

Dried Spices (rosemary, oregano, garlic powder, onion powder, Cajun mix, Montreal steak seasoning)

Canned tomatoes

Chicken broth or bouillon cubes

Onion

Garlic

Carrots

Celery

Ginger

Lemons

Limes

Fresh herbs (Tip: Wrap fresh herbs in a damp paper towel and they last twice as long)

Rotisserie Chicken

Bacon

Frozen vegetables

Frozen fruit

Frozen meats (chicken breast, flank steak, pork chops, etc)

Teriyaki Chicken Breast with Lots of Steamed Broccoli (15 minute meal)

Homemade Potato Gnocchi

I am beyond excited, why?...because I inherited my Mom's fancy Canon camera (she was lucky enough to get a new one for her Birthday) and it takes awesomeeee pictures of my food!

I had a great weekend. On Saturday, my Best girl and I heading for a girly day (MUCH needed). We got Manis and Pedis and that day I vowed to the little Vietnamese women that I was not ever going to bit my nails again…I don’t know what starts bad habits like that anyways. We then got a great lunch (PF Chan’s) and did some shopping, so relaxing. After our day of girl time, Phil and I headed down south to visit both sets of parents at their Marshfield summer homes. It was a beautiful night and we took Miss Basil for a nice walk on the Beach that she loved! I feel like a new person, I needed a weekend like this, can’t wait for the summer time!!!! 

Tonight I yet again felt adventurous. After making pasta last week I though hmm, why wouldn’t I be able to make Gnocchi…Gnocchi is a small Italian dumpling usually made with potato or ricotta cheese for the base, white flour or semolina flour and spices for flavor. Gnocchi, I read online comes from the word nocchio, meaning knot in wood, which to me makes no sense as a translation. If I spoke Italian I would tell everyone that Gnocchi in English meant “pillow”…just makes more sense don’t you think? J

Potato Gnocchi

4 medium sized potatoes, pealed

2 eggs, beaten

¼ cup Pecorino Romano or Parmesan cheese

1 tbsp salt

½ tbsp black pepper

1 ½ cup white flour

In a large pot, add potatoes and water and boil until potatoes are fully cooked and soft. Drain potatoes and mash with a potato masher. Add salt, cheese, and pepper and set aside to cool. When at room temperature add the eggs and stir until well combine (try to make sure there are no large lumps of potato). Gradually add flour mixing with a spatula. On a flour surface form dough into a large ball. Cut dough ball into 6 triangles. Still on the flour service, gently roll ropes of dough from each triangle section. Cut rope into 1-inch dumplings. Cook dumplings in boil water for 5-7 minutes (when they float to the top, leave them for another minute).

 Fresh Gnocchi with Simple Aioli of Onion, Garlic, Lemon Zest and Fresh Parsely...