On Being Paleo In the South {Broccoli Salad Recipe}

There's no point in mincing words: eating healthy in the South is difficult, regardless of how you define "healthy". When I moved to Georgia in 2001, I was a vegetarian and was shocked to discover that the seemingly safe-to-my-lifestyle "veggie plate" was comprised almost entirely of veggies which had been cooked with some kind of animal fat!

I find myself in a similar conundrum lately as I settle in to a Paleo lifestyle.  This time, it isn't the animal fat that bothers me, though.  Rather, it is the hidden carbs (must we bread everything?), incessant sweetening (you've heard of Sweet Tea, right?), and cheesy-creaminess of a huge majority of traditional Southern dishes.  Couple that with the inescapable family clan dynamic that still exists (it's like peer pressure, only worse), and it's starts to feel impossible to navigate the food table at the innumerable barbecues, holiday celebrations, and family reunions.

Enter my summer savoir: broccoli salad.  Broccoli salad is one of Daddy M's favorite traditional dishes.  I developed his perfect broccoli salad in time for his 30th birthday party and it has become my go-to take-along to every summer gathering we host or attend (usually I get conned into making a second batch to hide in the fridge for Daddy M to snack on during the following week because we never, ever bring home leftovers).  My challenge at Fourth of July was creating a Paleo version to match the popularity of the original.

Thankfully, this was already a no-grain, no dairy recipe.  I substituted homemade Paleo mayo for the traditional Kraft mayo in the original recipe and palm sugar to replace the refined sugar.  I served both versions (labeled) side-by-side on the Fourth and the resounding verdict was that they tasted exactly the same! Victory!

Broccoli salad is a great accompaniment to hot dogs or hamburgers on the grill or, as I discovered with some precious leftovers, chicken thighs (the ones in the photo are the amazing Honey Mustard Thighs from The Paleo Kitchen cookbook, as shared on Nom Nom Paleo).  A few forkfuls are also delightful with a boiled egg for breakfast on the fly.

Ingredients

• 1 cup Paleo mayo
• 1 Tablespoon white vinegar
• Scant 1/4 cup palm sugar
• 1 head of broccoli or even better, 1 bag of broccoli florets, trimmed to bite-sized pieces
• 8 pieces of bacon, cooked crispy and chopped 
• 1/4 cup raisins
• 1/4 cup green onions (white and green parts), chopped - this usually works out to be two whole green onions
• 1/4 cup pecan pieces, chopped (it honestly doesn't matter if they're toasted - being in the dressing will soften them again; if you're desperate for crunchy pecans, use toasted and add just before serving)

Method
In a medium mixing bowl, whisk together mayo, vinegar and sugar.  Stir in the broccoli and toss to coat. Gently stir in bacon, raisins, onions and pecans.  Yep, it's that easy.

This is best made the night before or first thing in the morning if you will be serving in the afternoon or evening to give the flavors a chance to get to know each other before you devour them.  You will want to give the whole salad a good stir again just before serving - because the palm sugar doesn't dissolve in the mayo as well as the white sugar, the dressing remains a little runny and tends to settle at the bottom.

What's your go-to summer recipe for gatherings?

Paleoversery Favorites

Six months ago yesterday, on almost a whim, I started my first Whole 30.  In some ways, I can't believe it's been half a year already since I "went Paleo": I still feel like a newbie on a lot of days.  But the changes in food choices - not just the eliminations but the increase of nutrient dense foods - have admittedly worked their way into habits and I've never felt better.

So in honor of my 6 month Paleoversery, I'm sharing some of my Paleo favorites (so far):

Favorite Breakfast: Danielle Walker's Smoky Sweet Potato Hash.  This is so easy to make, so delicious, and so filling!  It also stores well and reheats in seconds.  If you don't like heat first thing in the morning, try substituting cinnamon for the chili powder and paprika for the cayenne (this is Mouse's preferred variation).

Favorite Lunch: Chicken or Tuna Salad of almost any kind, but especially my Buffalo Chicken Salad or this Sweet Potato Tuna Salad from Eating Bird Food (made with Paleo mayo in place of hummus)

(I wanted to include a favorite dinner but I've honestly loved everything I've made and can't pick.  My Paleo Pinterest boards will give you an idea of some of the wonderful dinners I've made.) 

Pot-Luck Winner: Garlic Cauliflower "Mashed Potatoes" by Nom Nom Paleo.  If I were still a California girl, I may never have tried this recipe.  But marrying Daddy M over a dozen years ago forced me to rethink the food I bring to gatherings.  The basic rules in the South are that if it can't be served in a 9x13 it is probably not worth having, and lots of butter and/or cheese is required.  I took this to Easter with the fam and it was a huge hit! (Trick: if you're going to double or triple the batch like I did, save yourself some time and $$ and use frozen cauliflower - 1 bag = about 1 head.)

Surprise Favorite: Michelle Tam's Stir Fried Kale with Bacon.  I mean, everything is better with bacon, so this should not have been a surprise.  But I was not a major kale fan (and neither was the family) until I tried this recipe.  Now I always have to plan on sharing! (And, yes, that's leftovers with an egg for breakfast in the photo. I sometimes wake up craving kale, if you can believe that!)

Favorite Website: There are so many great ones out there (and I'm still discovering new ones daily!) that I didn't actually start buying cookbooks until a month ago.  Going by most-used, my favorites would have to be Nom Nom Paleo and Against All Grain.

I'm always up for trying something new - what are your Paleo favorites?

Quick Greens + Protein Bowl

When you're aiming to eat healthy, salads become a mainstay.  Most of the time, that's fine by me - there are so many options when putting a salad together that it's easy to stave off boredom.  But every once in awhile, I just want a hot lunch.

In my pre-Paleo days, Quinoa was my quick, throw-together, healthy and hot go-to.  I'm happy to share that I've come up with a new, Paleo-friendly hot meal that you can have on the table in no time with food you probably already have in your freezer.

Greens + Protein Bowl (Choose Your Own Adventure)

(Makes 1-2 servings)

• Generous 1 Tbsp. cooking fat of choice (I used clarified butter/ghee)
• 1-2c protein of choice, cubed or shredded (I used some leftover roasted chicken breast)
• 1/2 small onion, coarsely chopped
• 2 cloves garlic, finely chopped (or the lazy, pre-diced garlic that comes in a jar)
• ~4c greens of choice, rinsed, drained & torn (I used some gorgeous rainbow chard from last week's CSA basket, larger ribs removed)
• Freshly ground salt
• EVOO
• Hot sauce of choice (optional, kind of*) (I used Frank's Red Hot)

1. Heat cooking fat of choice in a non-stick pan over medium to medium-high heat.  Add protein, onion, & garlic.  Season to taste with salt, and saute for 3-5 minutes, until the onion just starts to become soft and translucent.  
2. Add greens and continue cooking until they are wilted (my chard took longer than spinach would have - just keep an eye on it).
3. Before serving drizzle with EVOO and hot sauce to taste.
4. Enjoy!

(*I say the hot sauce is optional, but unless you truly can't tolerate it on your palate or are avoiding as part of an Autoimmune Protocol, I highly, highly recommend at least a few drops.  It does something special and magical with the greens and absolutely makes this meal pop!)

What's your go-to meal when you're craving a hot lunch?

Fitness Friday: Refuel

There are a million theories out there on the best way to refuel after a workout.  Since my Whole 30 I've continued to eat a more Paleo diet and have been on the lookout for smoothies that fit those parameters (even though smoothies themselves are considered by many to be un-Paleo), since smoothies are my favorite form of post-workout fuel.

I created this Chocolate Banana Recovery Smoothie very loosely based on this banana split smoothie recipe I saw over at Well + Good last weekend, and it hit the spot after my Sunday run.

Ingredients

• 1 banana - ideally frozen, but I always forget; fresh is fine

• 2 TBSP flax seeds

• 1 cup almond milk - or other milk, dairy or non-, of your choice

• 2 dates, chopped or 1TBSP of honey - I do NOT have a fancy blender that could pulverize the dates, so honey is the better option for me

• 1 TBSP unsweetened cocoa powder

• 6 ice cubes - you may need less if you planned ahead with that frozen banana

Simply blend and enjoy!

What is your favorite way to refuel after getting your sweat on?

Five Minute Paleo Buffalo Chicken Salad

Our backyard in snow ~ February 13, 2014

With the next wave of the Polar Vortex due to hit this week, I thought I'd share a recipe that kept me warm on the inside during the last wave.

If you hadn't figured it out from my wingapalooza a few weeks ago, I adore buffalo chicken! I also love chicken salad (and since my Whole 30 adventure, I don't feel nearly as guilty about making it a frequent feature at lunchtime).  I threw together this easy peasy Five Minute Paleo Buffalo Chicken Salad while snowed/iced in at home.

Ingredients- 1/2lb cooked chicken, shredded or chopped
- 1/4c Paleo mayo (or regular mayo if you're not Paleo-inclined)
- 1Tbsp Franks Red Sauce (or your favorite hot pepper sauce), or adjust to your tastes
- 2 stalks celery, diced
- 1 green onion, chopped  

Mix all ingredients together and enjoy!  Whether this makes one or two servings depends on what the rest of your meal looks like.  When I eat this over salad greens, this makes one serving.  However, accompanied by some heartier vegetables, this could easily feed two. 

What's your favorite way to make chicken salad?

Whole 30: Week 4 - The Home Stretch & Adventures With Wings

The home stretch!  The snow and ice storm of doom that hit Atlanta on Tuesday made a mess of a lot of my meal plans.  Thankfully, I've learned over the last few weeks to keep some spare cooked chicken breast and veggies around and my ability to make pinch hit, hodge-podge meals has improved dramatically!

Breakfasts

This week's egg cups used prosciutto and sun-dried tomato - a nice shake-up!

Lunches

With three extra lunches snow/iced in at home, lunches were mostly hodge-podge.

Dinners

We started the week with chicken "Parmesan", breaded with almond meal.  Daddy M and I both loved it, but the breading was much too peppery for Moose and Mouse.  I substituted chicken broth for the wine in the sauce, and it still had great flavor.  We had ours with steamed zucchini one day, and the leftovers with sauteed zucchini, just to keep things interesting.

I pulled out a favorite South Beach recipe for Marinated London Broil and substituted red wine vinegar in lieu of the wine in the marinade.  We made it a real comfort meal with baked sweet potatoes - I've been using this method from the Eating Bird Food blog to make a big batch of sweet spuds each week and it works perfectly every time!

Wing-a-palooza! One of the things I've missed most about my usual Saturday "cheat day" while I've been on the Whole 30 is wings.  So on Saturday, inspired by Danielle Walker's new recipe over at Against All Grain, I decided to try my hand at making my own.  All told, I made four flavors: ranch (for Daddy M, using packaged ranch seasoning), lemon pepper, Danielle's Buffalo, and a "dry rub" of my own concoction (see below).

Paleo Dry Rub Wings
2 Tbsp Extra Virgin Olive Oil
1/4 tsp salt (sea salt or kosher)
1/4 tsp ground pepper
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp onion powder
6-12 Chicken wings (1/2 to 1lb), drumlettes and flats separated, skin on
Preheat oven to 400F and prepare a cookie sheet with a wire cooling rack over top.  Mix first six ingredients together in a prep bowl or small bowl.  Toss wings with mixture (in a larger mixing bowl or zip-top baggie) and space evenly on prepared pan.  Bake for 40 minutes, pausing to flip the wings over after 20 minutes. These are mild enough to eat without any ranch dressing but still flavorful.

I made my own ranch using this recipe but Danielle's dressing mixing proportions (1/2 instead of 1/3c of Paleo mayo).  All in all, it was a delicious, guilt-free treat!  That said, I spent about 4 hours in the kitchen. Next time I'll stick to one or two flavors to cut down both prep and clean-up time.  I was so disappointed that I forgot to take a picture of all my hard work, but by the time I remembered, all that was left to show were bones . . .

Finally, this is how I survived the Super Bowl party we attended on Sunday:

#SuperBowl party, @whole30 style: byo guac & celery, & drinking LaCroix! #Day28
— Victoria (@MommyMarginalia) February 3, 2014

Yes, I totally missed not having an Irish Car Bomb with the rest of the wives.  I did treat myself with a few spoonfuls of coconut milk when I got home as a reward.

What food(s) do you miss the most when you're eating clean?

Whole 30: Week 3

Week 3 is behind me and I'm in the home stretch!  Thank goodness, because the Day 21 slump hit in full force.  It's not that I'm not motivated to keep going: clothes are fitting better, skin is noticeably clearer, and my joints are a little less painful (at least on the days that haven't been bitterly cold).  But, as predicted, some of the fare is getting a bit dull (despite some great recipes in Week 3).  I have some more new recipes to try in Week 4 to get me through to the finish line.

Breakfasts

I made my own egg cups this week using chopped up Bilinski sausage and onions. On Wednesday, when I was home with the kids, I made Danielle Walker's Smoky Sweet Potato Hash, which was amazing! So amazing, that I was so quick to eat it (initially and reheated on some subsequent mornings) that I forgot to snap a quick photo to include here!  Because I have been unable to get my hands on sugarless bacon, I used prosciutto (added just before the eggs) and used 2 tsp. of ghee to cook the sweet potatoes.  I also toned back the seasonings because I suspected Mouse would be stealing off my plate yet again (1/4 tsp. chili powder and only a dash of cayenne pepper; and yes, I was right).

Lunches

I had business lunches again this week, but with some more casual, familiar colleagues so I was able to have one lunch at Whole Foods and another at Chipotle.  The Whole Foods one was a treat, and incredibly easy with all of the ingredients listed at the hot bar.  I also survived a lunch at Taco Mac (which on a weekend, non-Whole 30 day is easily a favorite place for beer, wings and queso) with a beef patty over lettuce with salsa and guacamole.  Nominate me for sainthood, people!

At home, I had leftover salmon (see photo above and recipe notes below) over supergreens with these beets from Michelle at Nom Nom Paleo.  I also continued the chicken salad quest, but have yet to find the holy grail.  Then again, I am a self-confessed chicken salad snob, so this may be a Don Quixote kind of quest.  This week I hybridized this recipe and this one.  The result was good but not great.

Dinners

I was spared some kitchen time (last week's gripe) with leftovers (stuffed peppers on Monday; brisket on Thursday; chicken salad on Friday; and baked-ahead chicken breasts with leftover beets and asparagus on Saturday).  On Tuesday, I made the Ghee Salmon recipe from Lindsay at Fit & Awesome, to rave reviews from Daddy M and Mouse (who literally threw her Earth's Best fish sticks on the floor in order to steal my salmon).  We used a generous sprinkle of Trader Joe's 21 Season Salute for flavor on each piece.  As Daddy M put it: definitely a "do again"!

Onward and upward to Week 4!

Whole 30: Week 2

Week 2 = done!

I'm happy with how I'm feeling (i.e. energized; not deprived) but, truthfully, I'm getting more than a little tired of spending time in the kitchen . . .  Read on to see how I kept my taste-buds and tummy happy on the road to the half-way point.

Breakfasts

Last week's egg cups served their purpose, but were pretty bland.  I saw this recipe for ham & egg cups over at The Clean Plate, but could not for the life of me find ham that hadn't been somehow sweetened.  I luckily stumbled upon some prosciutto (ingredient list: pork, salt, pepper) that I substituted, and these were GREAT!

Lunches

I had several business lunches and remembered to carry my own dressing to add to a bed of greens with grilled {something} over top (and a handful of nuts discreetly scarfed down in the car afterward).  I was delighted to find this Bolthouse Farms balsamic vinaigrette in the produce section of my local Publix which, as best as I can tell, is Whole 30 compliant.  I pre-measured and brought along my dressing and am happy to say was never tempted to veer off course.

Dinners

I pre-cooked dinners for the majority of this week, which really helped keep things more interesting.  On Monday I made these Italian Baked Eggs from Against All Grain, and they were out of this world!  Again, I struggled to find an unsweetened sausage and ultimately had to settle for a cooked one, but the flavor of the Bilinski sausage I used was excellent.

On Tuesday I had leftover shrimp stir fry (originally from last week's menu).  I find the key to having delicious leftovers of this recipe is to keep the shrimp separate from the veggies and only cook the shrimp for one meal at a time (they only take 2-3 minutes anyway).

We ate out on Wednesday and I planned ahead and brought approved guacamole and salsa to dress up a grilled chicken salad.

On Thursday I had a girls' night, and my friend Nikki was sweet enough to provide Whole 30-friendly noshables (olives, nuts, and veggies) along with Pellegrino with orange slices.  Not quite a perfectly balanced meal, but delicious without guilt!

Friday night I had these stuffed peppers, which I made in advance.  While I loved the flavor, not having any grain to help absorb the fat proved problematic.  I think next time I will experiment using a paleo meatloaf recipe that includes almond meal (or similar) to stuff the peppers.

Saturday night I made chicken salad and ate it over a bed of raw spinach.  I tried this recipe but found the mustard flavor a bit overpowering for my tastes.  I'm planning on some chicken salad for lunches this coming week and aim to try a different recipe next time around.

I was thrilled to discover that one of my all time favorite brisket recipes is entirely Whole 30 compliant! The whole family enjoyed this on Sunday night accompanied by Nom Nom Paleo's cauliflower, carrot & parsnip puree, which was such a hit that Mouse ate her whole serving and I had to fork over some of mine to keep her satisfied.

My First Whole 30: Week 1

As part of my intention to better nurture myself this year (and, in particular, my body), I embarked on a Whole 30 on January 6th.  If you haven't heard of the Whole 30 (I hadn't until I read this post from Anne at Modern Mrs. Darcy), it is essentially a 30-day, extreme paleo-based detox wherein you eliminate all sugars, artificial sweeteners, grains, dairy, soy, beans/legumes (including peanuts), and alcohol.

I try to feed myself and my family with nutritional, natural foods as a general rule.  But lingering foot problems (and my suspicion that they are inflamation related) led me to take the leap.  I have found some wonderful resources on the Internet that helped me make it (successfully) through my first week, so I'm adding to the wealth by sharing my weekly meals here.

Breakfast

I made egg cups with spinach on Sunday based on this recipe.   Other than a scramble on Wednesday that I shared with Mouse, I stuck to those with some avocado and some fruit (apple, orange, strawberries).  The goal was quick and easy out the door.

The toughest part of the morning was drinking my coffee black.  I experimented with some different blends and may have settled on the plain ole Starbucks Pike Place.  Jury is still out.

Lunch

Let me begin by saying this: lunch was a mistake.  I dug up a South Beach recipe for chicken and mushroom soup (with leeks and brussels sprouts).  The recipe made four 250-ish calorie portions, so I doubled what I made and divided into six, 375-ish calorie portions.  While it was delicious, the brothy soup filled me up at the time but did not stick with me.  Even adding a Whole 30-recommended serving of fat (macadamia nuts) on the side did not keep me from needing an afternoon snack.

Dinners

Daddy M was working through some non-approved leftovers last week so I winged it several evenings.  Trader Joe's pre-cooked chicken patties saved my tail.  I threw those together with steamed veggies, sauteed kale, roasted sweet potato (depending on the night), and it made for a satisfying meal.

On Tuesday I did a shrimp stir-fry.  I used the South Beach recipe, doubled, and substituted coconut oil and coconut aminos for the suggested cooking oil and soy sauce.  I also omitted the red pepper flakes so that the kids could partake.

On Sunday night, we had dinner at a neighbor's house.  I volunteered to bring a salad, and threw together spinach, strawberries, mushrooms and slivered almonds, which we topped with this delightful and Whole 30 compliant orange poppyseed dressing.  I used a ridiculously large organic navel orange from Trader Joe's, and, as a result, my dressing was more of a vinegarette, but it was a hit from a flavor standpoint!

Other

I whipped up a batch of Paleo Mayo from Well Fed, which I used to make deviled eggs as a post workout snack on Friday.

The fact that I had a workout intense enough to require a snack afterward was a minor miracle (and one I attribute to a reduction in inflammation due to the foods I've been eliminating)!  I've continued to have foot problems since my surgery to remove a Morton's Neuroma a year ago December.  I've recently switched from an orthopedic surgeon to a podiatrist (which, in hindsight, is where I ought to have started in the first place), who has additionally diagnosed me with severe Achilles Tendonitis and has me wearing these lovely night splints while I (attempt to) sleep.

The splints (which, right now, don't last the night) leave me pretty sore in the morning, so I'm trying to grab afternoon workouts where I can (once I've been up and worked through the kinks).  I start PT tomorrow and I'm really hopeful that, combined with this squeaky clean eating, I can get some more intense workouts logged, and get back to working out first thing in the morning!

Other resources:
I've started a Whole 30 board on Pinterest with some other recipes.
The Whole 30 website has some excellent downloads that I've been relying on.
Melissa, the amazing authoress of Well Fed and Well Fed 2, not only has a very helpful website, but has also been publishing some weekly plans for those kicking off the New Year with a Whole 30.  Here are links to Week 1, Week 2, and Week 3.

Are you doing a Whole 30?  What's your favorite recipe so far?

Throw-Together Italian Quinoa

Well hello there! Its been awhile hasn't it?

Today is a snapshot of how life seems to have been lately: one kiddo under the weather, trying to keep the other kiddo quietly entertained, sneaking away to respond to work emails when I can to keep my clients at bay.

I was lost for a meal for me when lunchtime came (recent car-wretching by Moose having delayed the weekly grocery run), but the resulting pantry scavenger hunt was such a success (can you spy the little feet belonging to the Mouse who was stealing every third bite out of my bowl?) that I wanted to share.

Italian Quinoa

(Serves 4 as a meal; 6-8 as a side dish)

• 1 cup quinoa, rinsed (I used the Tri-Color organic quinoa from Trader Joe's, but any will do)
• 2 cups chicken broth (ideally organic and reduced sodium)
• 1 can of diced tomatoes, drained
• 2oz light Italian dressing
• 1 large can of black olives
• Grated or shredded Parmesan cheese

1. Combine quinoa and broth in a small saucepan, heat to a boil, then cover, reduce heat to simmer for 15 minutes.
2. Once the quinoa is done (the liquid should be absorbed and little curly-q's popping out of the grains), remove from heat and stir in tomatoes and dressing thoroughly.  Then fold in olives.
3. Serve topped with cheese.

This will go in my back pocket to adapt and use again in the future!

What's your favorite throw-together meal?

{Wednesday} Links: CSA Special

Photo of Tucker Farms Lettuce at the Marietta Square Farmers' Market

{Oops, I meant this Weekend Links post to go up on Sunday morning, but I must not have used the scheduler correctly! So enjoy a little Wednesday Links this week!}

Last year, we joined a CSA for the first time and did as best we could to embrace the challenge of more spontaneous seasonal meal planning.  I intended to do a CSA wrap-up post of favorite recipes we discovered at the end of the season, but that ended up falling about the same time as Mouse's arrival, and I never got around to it. 

In a way, I think this turns out better, since I am able to share some of my favorite CSA recipes as we gear up for another great season.

Radishes

We had a lot of radishes last year.  A lot!  As in, every week.  Unlike my dad, I don't care much (or at all) for raw radishes, but as it turned out, these quick pickled ones are great (on a salad, a sandwich, etc.)!

Leeks

We also had a lot of leeks and while I ultimately started using them in lieu of onions in other recipes, these recipes for braised leeks with lentils and quiche stood out.  The hands-down best were these braised leeks and apples!  We put them over a grilled flank steak and it was out of this world!

Zucchini
I love zucchini simply steamed or cut thick, brushed with olive oil and grilled, so there were really no challenges using these lovelies.  In addition, we had made lots of zucchini muffins (most of which never made it to the freezer).  I also enjoyed these zucchini "noodles" in Thai peanut sauce (although mine were mushy since I used a box grater; this year I'm armed and ready with a mandoline).  This cheesy zucchini rice was also a huge hit (we substituted brown rice).

Summer Squash
Our family loved this summer squash mushroom casserole in addition to wonderful steamed squash and raw squash rounds dipped in ranch as an afternoon snack.

Lettuce
It was great to get outside the lettuce "box" with some different varieties.  Over the summer, I found this great article on preserving lettuce that virtually eliminated waste from spoilage.

Choi
Early in the season, we had an abundance of joi choi and I discovered this great choi slaw recipe (because one can only have so much stir fry).

Tomatoes
We love tomatoes like we love zucchini, so other than sheer volume, we did not have any problems coming up with ways to enjoy the tomatoes (from heirloom cherry ones, to lovely beefsteak ones).  My one attempt at tomato sauce was somewhat uninspired, so I'll need to work on that again this year.  But my very always definitely favorite tomatoes are Heidi's oven roasted tomatoes (you can use cherry/grape or chopped larger tomatoes - any variety). 

What recipes are you looking forward to making with your CSA basket this spring?

Quick Creamy Greek Quinoa

Would it surprise you to know that my eating has been less than healthy these last four weeks? Sadly, when I am in newborn survival mode, I will go hours without eating, by which point I am so ravenous that I make really poor choices.  Just ask that depleted package of Oreos in my pantry!

In a moment of lucidity (courtesy of a little bit longer stretch of sleep - thank you, Mouse - and only one child at home today), I threw together a few favorite ingredients from Trader Joe's to see how it would turn out.

Since the answer was "yummy" and "satisfying", I thought I'd share here.  Because, really, who doesn't need a quick, filling meal made from (mostly) good-for-you ingredients?

Creamy Greek Quinoa

Makes 4 servings

• 1c uncooked quinoa
• 2c water (or broth)
• 1/2 c Greek-style feta dressing
• 1/4-1/2c sun-dried tomatoes (drained and chopped)
• 8oz tofu (or cooked chicken), cubed
• handful of olives

Cook quinoa with water or broth per package instructions.  Toss with dressing, divide between four bowls (or one bowl and three refrigerator-ready storage containers) and top with remaining ingredients.  Enjoy warm or cold!

Yep, that's really it!

P.S. I actually exercised today!  Stay tuned for an exciting return to Fitness Friday later this week!

(Almost) Perfect Tomato Sauce

Tomato season is officially in full swing, and with each week, we are getting more and more from our CSA.  Last week, I will sheepishly admit, we didn't manage to eat them all before they turned.  I felt horrible about throwing them away! 

I set about looking for a good tomato sauce recipe, but with some limitations.  (1) I was too lazy/scared to get the skins off my tomatoes first.  (2) No cold sauces allowed (I learned the hard way in my pre-engagement days that, with Daddy Moose, cold = not suitable for dinner).

The below recipe is the result of my searching and own creative modifying.  The good: it is probably the best-tasting tomato sauce I've made! The bad: it turned out thinner than I would have liked.  My homework for next time is to figure out how to give it some more heft without messing with the flavor.

Summer Tomato Sauce 

(Adapted from this recipe from Food & Wine) 

Ingredients  

2 pounds very ripe, room temperature tomatoes (about 4 regular, or 8 Roma, or whatever came in your basket!), chopped 

2 large cloves garlic, minced 

3 tablespoons olive oil 

1/2 teaspoon red pepper flakes

1 teaspoon salt 

1/4 teaspoon fresh-ground black pepper 

2/3 cup lightly packed fresh basil 

1/2 cup red wine (I used some cheap Cabernet that had been taking up space on my shelf) 

2 cups meat of choice (optional) (I chopped up the leftovers from the rotisserie chicken we had late last week; you could easily add ground beef or sliced Italian sausage, too)

For serving:

Pasta of choice (I used whole wheat penne)

Grated Parmesan cheese (preferably fresh!)

Method

1. Blend first seven ingredients in a blender or food processor until smooth.
2. Add fresh basil and pulse just once or twice.
3. Pour into a large saucepan, add wine and meat (if using) and bring to a boil over medium heat.
4. Cover, reduce heat to simmer for at least 30 minutes.
5. Serve over pasta and topped with fresh, grated Parmesan cheese.

What is your favorite, easy tomato sauce recipe?  Any suggestions on how to thicken it up?
 
Photo Credit

Moose's Morning Moomie

I was reading a blog post over the weekend about cooking for picky toddlers (wish I could remember where!) and the writer asked for others to contribute their best recipes in the comments.  I closed the window, visions of carefully-prepared cast-off toddler meals replaying in my mind, thinking to myself that I had nothing valuable to contribute to the conversation.

And then, this morning, with the blender running, I realized that I DO! I give you:

MOOSE'S MORNING MOOMIE 

(that's smoothie in non-toddler speak)

• 1/2 c. yogurt of choice (I use 2% vanilla Greek yogurt at the moment from a local dairy)
• 1 x 4ish ounce pouch of fruit puree/vegetable puree (I use Happy Tot to give Moose a little veggie boost early in the day and also because they have good protein and fiber; there are lots of other options out there)
• Milk of choice

Use 1/2 cup measure to scoop the yogurt into the blender (no need to get a spoon dirty!).  Squeeze puree pouch in next (BONUS: I'm saving the lids to use as counters as Moose learns his numbers).  Pour milk on top to about the 2 cup mark on your blender.  Blend until smooth.  

Yield: 2, 7oz servings

Moose gets one immediately (the whole idea arose about nine months ago when Moose decided that life was too short to sit down for breakfast; it's just become part of our morning routine now), and the other goes, ready in the sippy cup, into the fridge for the next day.  I'm about to experiment with freezing (already blended) in baggies to pre-make more than two days worth for when I'm out of town later this month and my mother-in-law will be serving Moose's breakfast.

Then I want to get brave and start making his smoothies from more whole ingredients.  I'm really keen to try this Green Supreme Smoothie. 

There are a ton of resources out there for toddler food.  I'm starting a collection of kiddo food (some more nutritious than others) on Pinterest.  I also adore the recipes at Once a Month Mom.

Oh, and P.S. I'm not above throwing one of these together when dinner is a total bust to make sure Moose gets some nutrition to top off the day. 

Crustless Chicken Asparagus Quiche

Last summer, I fell in love with the Green Market Baking Book!  Each chapter represents a different season and features produce one is likely to find in abundance at the farmer's market or in the CSA basket.

One of the first recipes that caught my attention was a crustless (Daddy Moose and I try to eat a low carb/whole grain carb diet) vegetarian yellow squash quiche.  It was intended as a side dish, but we're a quiche kind of family, so I immediately set to work adapting it to include meat so we could enjoy it is a main dish.

Over the months I have tried several combinations (based on what we were in the mood to eat and what vegetables were readily available) and am finally prepared to share it with the world (or at least my half-dozen or so followers).

Without further ado, I give you a Crustless Chicken Asparagus Quiche (adapted from the Green Market Baking Book):

Ingredients:

•   Olive oil spray
•   Onion
•   1.5C shredded cheddar cheese (I used 2%)
•   3Tbsp grated Parmesan cheese
•   1tsp poultry seasoning
•   1C fresh asparagus tips
•   1.5C cooked chicken chunks
•   1C half and half
•   4 large eggs
•   0.25tsp salt
•   Fresh parsley (optional)

Method:

1. Preheat oven to 400F and spray an 8 in. metal pie plate with olive oil spray.

 2. Thinly slice onion.

3. Line the bottom of the pie plate with the onion, cutting circular pieces where necessary to cover as much of the surface area as possible.

4. Sprinkle cheddar, Parmesan cheese, and poultry seasoning evenly over the onions.

5. Sprinkle asparagus tips evenly over the cheese.  (Note: you could easily substitute canned asparagus tips - thoroughly drained - or leftover steamed asparagus cut into one-inch pieces)

6. Cut cooked chicken into bite-sized pieces.  (I used frozen grilled chicken strips - thawed; you could also use leftover baked chicken)

7. Sprinkle chicken evenly over the asparagus.

8. In a small mixing bowl, whisk together half and half, eggs, and salt.  Pour over remaining ingredients in the pie tin.  If you'd like, you can add a little fresh parsley on top.  (I meant to do this, but I left the quiche for Daddy Moose to pop in the oven at the appointed time while Moose and I were at Ikea, and forgot to mention the parsley to him.)  You can also sprinkle the top with cheese, if you so choose.

(Note: this recipe is easy to assemble ahead of time and cook when you're nearing mealtime; I assembled at naptime for dinner yesterday.  Depending on how long it has been in the refrigerator, you may need to add a few minutes to the cooking time.)

9. Bake, uncovered, for 45 minutes, or until a knife inserted in the center comes out clean.  Let rest for five minutes before cutting and serving.

Makes 4 servings as a main course (or 6-8 as a side dish).

This recipe happily works with nearly any meat, cheese, and veggie combination.  Stay tuned for my bacon cheeseburger version, Italian, and Mexican variations.  Happy quiching!  

Disclosure: this post contains affiliate links.

Linking up with Mouthwatering Monday at A Southern Fairytale.

Dutch Oven Magic

It's been a year since I purchased my Dutch oven, and while it has seen plenty of use, I had yet to use it as truly intended.  That is to say, I've done plenty of stovetop cooking but no baking.

With our current transition to a family dinner with the Moose (rather than Moose eating at 6 and us eating at 8 or later after the Moose was in bed), and the attendant challenge of getting food prep done with the Moose underfoot, I finally cracked open the Glorious One-Pot Meals book I purchased along with the Dutch oven.  The basic premise is that, by layering raw ingredients in a particular order within the Dutch oven, with a very precise liquid to dry goods ratio, a completely cooked dinner of starch, protein and vegetables can be achieved in around an hour.

Can you tell I was skeptical?

I started by finally ordering the metal Le Creuset replacement knob necessary for high-heat oven cooking (the One-Pot Meals all cook at 450F; the plastic knobs that come standard with all Dutch ovens - Lodge as well as Le Creuset - cannot withstand that heat).  I'm happy to report that it was a perfect fit on my Lodge oven.

I chose to start with a chicken recipe involving a bottom layer of pasta (I used whole wheat), topped with chicken breasts, fresh herbs, mushrooms, pearl onions, olives, chard and canned tomatoes.

One hour later, I cut into a chicken breast to test and was stunned to find that it was cooked perfectly!

I have gone from seriously skeptical to wildly excited!  If I can speed up my knife skills and cut my prep time down (it was seriously dismal this time!), I expect I will have a Friday mainstay (which yields enough for leftovers AND a freezer meal)!  I also hope I will be brave enough to try some of my own adaptations next time around and, therefore, have a recipe to share.

Do you have a favorite Dutch oven recipe?  I'd love to hear it!

Disclosure: this post contains affiliate links.

Kitchen Reader: Kielbasa and Sauerkraut

I'm happy to announce I've joined the wonderful bloggers at Kitchen Reader, an online book club for bloggers who enjoy reading and writing about (and eating!) food. For December, instead of reading a new book, we were tasked with sharing a holiday recipe. 

Coming from a Polish family, Christmas Eve dinner has always been a bigger deal than Christmas dinner.  Growing up, it was the one time each year when the traditional Polish favorites were guaranteed to be on the menu: kielbasa and sauerkraut (and sometimes pierogi, potato pancakes, nalesniki, if we were lucky).

When I moved to the South and married Daddy Moose, I was in for some culture shock!  Not only were kielbasa and kraut not part of the vocabulary, the Moose Family (Motto: "If it doesn't come baked in a 9x13 dish, it is probably not worth eating.") was, sadly, not particularly open to any new dishes at the Christmas table (although they swear this is not true).

Finally, after many years (and admittedly a few tears), I won Daddy Moose over on the merits of kielbasa and kraut and this year I resumed the tradition of serving it for Christmas Eve dinner. 

My way of making kielbasa and sauerkraut was my maternal grandmother's, and then my mom's.  My recipe card reads:

"Kraut, bacon, apple, brown sugar"

Although my mom, when I call with a question while cooking (which still happens weekly, I think), will say unhelpful things like "cook it until it is done" or "how much? well, add enough," I endeavored to make detailed notes to be able to pass along here.

Christmas Eve Kielbasa and Sauerkraut

Serves 4

Ingredients:
1 pound bacon slices (yes, really, a whole pound)
1 baking apple (I used Rome), peeled and diced
2 pounds packaged sauerkraut
1/4-1/2 cup brown sugar
4 links FRESH kielbasa

1. Cook bacon in batches in a frying pan, skillet, or Dutch oven over medium heat until crispy (about 6 minutes total per batch, turning frequently).  Reserve bacon grease as you go.  Remove each batch and drain on paper towels.

 2. Fry diced apple in ~ 3-4 Tablespoons of the reserved bacon grease over medium heat for 5 minutes.  You can use butter if you're really opposed to the bacon grease, but I think the flavor using the bacon grease is incomparable.

3. While your apple is frying, drain and rinse sauerkraut in a wire mesh strainer to your desired sour-ness and wring out as much moisture as you can.  This will vary by your family's tastes.  My dad likes his completely rinsed.  Given the choice, my mom and I would have it completely unrinsed.  This time around, I drained (but did not rise) half and rinsed the other half.

4. Add the sauerkraut and brown sugar to the apple and continue to cook over medium heat for 10 minutes.  The amount of brown sugar you need depends on personal preference as well as how much you rinsed your kraut.  This time, I used 1/2 cup of brown sugar since half of my kraut was unrinsed.  When I make it for my dad and rinse all the kraut, I only use 1/4 cup brown sugar.  Taste as you go until you get a flavor that makes your tastebuds smile!

5. After 10 minutes, reduce heat to low, crumble the bacon back into the kraut mixture and cover until you plan to serve.  This is one of those recipes that gets better as the flavors blend.  I let mine sit for 2 hours this time around.  I've been known to cook it in the morning and put it in the crock pot on the "serve" setting for the whole day. 

6. While your kraut is cooking, bring a large pot of water to a boil and gently add your FRESH* kielbasa.  Reduce heat until the water is barely boiling and cook 15-20 minutes per side.  They will float at the top throughout, which is why it is necessary to turn them over in the water.  You can either cook your kielbasa at mealtime or make a few hours in advance.  If you do the latter, once the sausages are cooked, drain and put them in with the kraut (be sure to cover them up with some kraut, too).

*(Yes, fresh is much harder to find than smoked, but SO much better.  When you do find it, don't be afraid to hoard and freeze some for later!)

When you are ready to eat, serve as is, or with a starchy Polish side - mashed potatoes, potato pancakes, or pierogi.

Wesolych Swiat Bozego Narodzenia and Szczesliwego Nowego Roku!

(Merry Christmas and  Happy New Year!)

Cooking Up a Good Mood

Good morning! 

This unconscionably good mood* is brought to you by:

• A hot shower
• Suave Rosemary Mint Shampoo
• A sinus rinse
• Glittery eyeshadow
• Coffee!

(*The whole Moose family is nursing a cold - between Moose's stirring, Daddy Moose's snoring, and my own congestion, it would have been a better use of my time to get up at, say 2 a.m., since I was not getting anything productive - like sleep - accomplished! I will freely admit that I was not in such a good mood this morning when I first awoke!)

I was hoping to post photos of something wholesome and home-cooked today.  However, due to our house full of germies, its a miracle I made it to the grocery store at all yesterday!

I ended up pulling out a jar of Coq au Vin braising sauce I bought during a sale at Williams Sonoma months ago and filling in the blanks with finds from Trader Joe's.

I used 4 pounds of chicken breasts instead of the whole chicken called for.  The sauce made a delightfully large batch and will give us leftovers later this week plus at least two freezer meals besides.

I served over whole wheat penne (which I forgot to photograph because I was hungry).

Not to be left out, Moose got a pan and spatula from his kitchen so he could help. 

I broke up a cereal bar so he'd have something to flip in the pan while he watched me turn the chicken to brown it. 

Sweet Potato Muffins

If you've browsed around Mommy Marginalia at all, you've probably caught on that I've got a thing for muffins.  I've also got a thing for any muffin recipe I can make using only a whisk (i.e. can be made at naptime or after Moose has gone to bed without interrupting any precious sleep).  So when I was trolling the Green Market Baking Book for some seasonal ideas for this week's menu and saw the recipe for Sweet Potato Bread, I thought I'd take a whack at adapting the recipe to make muffins (and with a few other tweaks to reflect my baking preferences - which sounds sort of haughty now that I've written it, but really boils down to a) I had mandarins, not oranges already in the house; b) I had pumpkin pie spice already in the house; and c) I don't like using vegetable oil but do not like the taste that olive oil imparts on sweeter baked goods).

The original recipe makes one 8 1/2 x 4 1/2 loaf, so I expected to yield only 12 muffins (a few of the mixes I've tried from Trader Joe's lately make one 9 x 5 loaf or 12 muffins).  I was thrilled to discover that, instead, this recipe makes 24 muffins!  So not only do I have a muffin for the week, I also got to indulge my new freezer cooking obsession.

Sweet Potato Muffins
Adapted from the Green Market Baking Book

Ingredients:

• 3 1/2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 3/4 teaspoon pumpkin pie spice
• 2 teaspoons diced mandarin orange peel
• 3 eggs, lightly beaten
• 1/2 cup butter, melted (1 stick)
• 2 cups sweet potato puree
• 1 teaspoon vanilla extract
• 1 1/2 cups maple syrup

1. Preheat oven to 400F.  Prepare muffin tins with liners or spray with non-stick spray (I like Pam baking spray).
2. In a large bowl, whisk together dry ingredients, including mandarin peel.
3. In a small bowl, combine the wet ingredients.
4. Make a well in the dry ingredients and add the wet ingredients.  Stir until just blended.
5. Fill 24 muffin tin wells with the batter.
6. Bake for 25 minutes or until a toothpick inserted in a center muffin comes out clean.
7. Cool muffins in the tins for 5 minutes, then turn them out onto wire baking racks and continue cooling.

If you want to freeze some (or all), I recommend wrapping each individually in plastic wrap and sealing in a freezer bag.

I think they turned out delightfully well! Although, if I'm honest, they're a bit more sweet bread-y than truly muffin-y.  (Not that that's a bad thing!) I think next time to up the nutrition and cut down the guilt factor, I'll try replacing some of the butter with applesauce and cutting the maple syrup.