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2011-12-04T14:19:00.001-06:00

You can now find and bread at andbread.wordpress.com. Hope to see you there!

Homemade Baby Food!

2011-12-01T15:00:00.001-06:00

Last year for Christmas my husband gave me a baby cookbook. I have been waiting patiently for nearly a year now for the chance to use it. Last month (with the go ahead from our pediatrician) Lyla had her first taste of rice cereal and because she has now masted that skill, the time has come for her to move on to her first vegetable.

After pouring over the baby cookbook, I finally settled on zucchini as her first veggie. This was insanely easy to make. I followed the directions exactly as the book stated and judging by her empty bowl, I am pretty sure Lyla was pleased with the results.

Start off by washing and cutting 3 zucchinis into 1 inch thick pieces. Place the zucchini into a steamer filled with an inch of water and cover.

Steam the zucchini for about 9 minutes or until very tender.

Transfer zucchini to a food processor and blend until completely smooth.

And done! Wait about 30 minutes or so to allow the puree to come to room temperature before serving or storing.

I spent plenty of time researching proper storing and freezing methods so that her food will be kept as healthy and fresh as possible. I found that food will keep (in an air tight container) for 3 days in the refrigerator or for up to 3 months in the freezer. To freeze, I first let the puree cool, then divided it up into ice cube trays. I put the trays in the freezer until the food had hardened and then transferred the cubes to a freezer-weight plastic bag which I labeled with the date and type of food. I thought this would be the best practice as I make more and more food.

A few things to note: although more expensive, I bought (and plan to always buy when possible) organic zucchini. I do not want Lyla to ingest pesticides or any other unnatural products. Especially when making purees that include the skin, such as zucchini, it is even more important to go organic. Also, some vegetables will require you to add additional liquids when pureeing (such as breast milk or water). Zucchini is a water heavy veggie and therefore did not need any additional liquid.

The zucchini puree was so easy to make and Lyla loved it! She ate her first bowl in what has to be record timing.

Next up, sweet potato puree for my sweet baby girl! Who would have thought making baby food would be so much fun?!

A Year of Firsts

2011-11-14T10:47:00.001-06:00

This is the year of many firsts for Lyla. I remember shortly after she was born, the nurses kept telling us to look for her first wet diaper. When they saw that yellow line on her newborn Pampers turn to blue they celebrated and then celebrated some more. Since then, each day has brought many other firsts, and all are constant reminders of how quickly my little girl is growing up.

She had her first car ride.

Followed by her first night at home, her first restaurant experience, her first round of visitors and her first mass.

In July she celebrated her first 4th of July, went on her first walk, met her cousin Sophia for the first time and had her first bath.

In August, she had her first play date, her first party and her first round of shots. (That was one first that was not so much fun.)

In September she went on her first plane ride, visited Pittsburgh and Kansas City for the first time, went to her first wedding, spent the night at Grandma's for the first time, met her Kratofil cousins for the first time, slept in her own room for the first time and watched her first football game (one in which her Uncle John dominated).

In October she went on her first road trip to Notre Dame, rolled over for the first time, picked out her very first pumpkin and celebrated her first Halloween.

As you can see, she was not pleased with the group shot.

And last week, she had her first bowl of rice cereal.

She was no pro. I am pretty sure she got more on herself then in her stomach, but that's fine for now. We are just in the practice stage anyway. But this first felt like a big first. I experienced the same feeling that I had when I packed up her newborn clothes: proud of my little girl for growing, and learning and doing so very well, but sad that my teeny, tiny 6 lb 10 oz baby is no more.

I know that this first will lead to another first and that with each passing day she will grow bigger and stronger. She is rolling for now, but in no time she will be crawling, then walking, then running. I get emails about where your baby should be in terms of development each week. It tells new moms what they should be working on with their little ones and how they should be progressing. Last week it said that at 20 weeks old Lyla should be rolling one direction, be able to lift her head when on her stomach, laugh out loud, and reach for an object. I felt an overwhelming sense of pride when I realized that not only can Lyla do all of those things, but she is dominating them. She rolls not just one direction, but both. She has been able to lift her head and hold herself up on her arms for almost two months now. She's been laughing for weeks and not only does she reach for an object, she rolls towards it, picks it up and then rolls back to where she was. My little girl is kicking butt and taking names and I am one proud mama.

With my pride though, comes nostalgia. I have loved watching Lyla learn and develop with each passing day, but time is flying and I am afraid I will blink my eyes and she'll be going to Kindergarten. (I am thinking that my husband should start preparing himself now for that day. Pretty sure I am going to be a mess.)

As these days fly by and Lyla grows bigger, I keep telling myself to cherish these times. To pause and memorize specific moments so that I will never forget. To not wish away the present, but live in the "now." And this past weekend when Lyla's Fischer aunts came to visit, I did my very best to do just that. As she laughed and played with her aunts, I sat back and watched, trying to freeze frame each smile, each look, each moment of love. She may not stay teeny and tiny forever, but she'll always be my little girl and I want to remember every precious moment, every first.

Lyla wanted to make a very special meal for her aunts' visit. She requested, flank steak with mushrooms, roasted coriander, chickpea and lime rice (recipe below), greek salad, bread and for dessert, peanut butter and chocolate shortbread bars (recipe below).

Marinated the steak over night.

The mushrooms!

Greek Salad with feta, cherry tomatoes and olive dressing.

Roasted Coriander, Chickpea and Lime Rice (recipe from McCormick):

Bring 1/2 cup of jasmine rice, a bit of sea salt and 1 cup of water to a boil. Reduce heat and cook on low for 18 minutes.

In a bowl combine 2 tablespoons of olive oil, 1 tablespoon of roasted ground coriander, 2 teaspoons of lime juice and 1/4 teaspoon of sea salt. Whisk together. Add in 1 cup of halved grape tomatoes, 1/3 cup of chopped cilantro and 1/4 cup of green onions.

Add 1 can of drained and rinsed chickpeas and the cooked rice. Toss together and serve!

Peanut Butter and Chocolate Shortbread bars (recipe from Fine Cooking):

First, to make the shortbread, finely chop 1/2 cup of unsalted peanuts. In a bowl combine 7 oz of unsalted, melted butter, 1/2 cup of sugar and 1/2 teaspoon of salt. Stir in the peanuts and 9 1/2 oz of flour.

Once combined, place the mixture in a 9x13 sized pan, lined with foil. Press the dough flat into the bottom of the pan before pricking it all over with a fork.

Refrigerate for 30 minutes. Then bake the dough for 20 minutes at 325 degrees. Drop the oven temperature to 300 and bake for an additional 20 minutes. Let it cool completely.

To make the peanut butte filling, combine 1 cup of peanut butter and 3 oz of room temperature butter in a mixer. Add 3 oz of confectioners' sugar, 1 teaspoon of vanilla and 1 tablespoon of hot water. Mix until smooth. Add in another 3 oz of confectioners' sugar and another tablespoon of hot water. Mix until thick.

Spread the peanut butter mixture over the cooled crust.

In a small pot, bring 1/2 cup plus 2 tablespoons of heavy cream to a boil. Pour over 5 oz of chopped bittersweet chocolate.

Let it stand for 3 minutes before mixing.

Finally, spread the chocolate ganache over the peanut butter mixture. Let it rest for 3 hours or refrigerate until serving.

Enjoy!

The Pumpkin Patch

2011-10-26T11:33:00.001-05:00

Having a kid means my husband and I have the perfect excuse to be kids ourselves. For example, when this movie trailer came out I am pretty sure we were both kicking ourselves, wishing that Lyla was a year older so that we could use her as our perfect excuse for two twenty-somethings to go to a children's movie.

But alas, we will just have to wait until it comes out on DVD and then as any reasonable adult would do, make it seem as if we are buying it for the little one. Seriously, who doesn't love Winnie the Pooh though?

Having a child of our own really does mean we get to to be kids again in a way. We get to relive all of our childhood memories with Lyla and watch her little face light up as she discovers the wonders of the world for herself. It tugs at my heart when I see her make a new discovery or realize something for the first time. She is so pleased with herself and her eyes fill with amazement. And yet I know, at 4 months old, she still has so much to learn and so much to discover.

Last weekend we drove out to Cedarburg to explore a pumpkin patch. We were all excited, especially the grown-up kids. I was a little nervous though, not sure if Lyla would have any idea of what was going on, afraid that she would be overwhelmed or bored and perhaps even decide that taking a nap would be the better option for her Sunday afternoon. But to my amazement she took it all in. She became alert as ever, looking around and reaching out to touch the pumpkins. I can only imagine that her little brain was rapidly firing off neurons trying desperately to figure it all out.

She smelled apples for the first time, although she was a little apprehensive.

She saw every sized pumpkin, both small and large, and was mesmerized by their bright orange appearance.

She made her way through the corn maze and didn't get lost, not even once.

She even flew through the sky.

After picking her pumpkin, stocking up on apples, visiting the little store at the far end of the patch and showing off her "Cutest in the Patch" pumpkin onesie, it was time to go. As we drove away, the car filled with freshly picked apples and the perfect carving pumpkins, Adam and I both agreed that the pumpkin patch seemed smaller then the ones we had been to as kids. We remembered fields beyond fields filled with bright orange pumpkins. Endless trees sagging from the weight of their fruit. Tractors and trailers and corn mazes that no one could find their way out of. And then mid-sentence we both realized it. This pumpkin patch was no smaller, we were just bigger. And I could only smile knowing that Lyla was creating her own memories, ones that included the world's largest and greatest pumpkin patch.

Dreaming of pumpkins.

Once we got home though, we had quite a few apples to work our way through. So When Lyla's Aunt Kathryn came to visit all the way from Minneapolis we thought what better to do than whip up some homemade applesauce and pumpkin cookies for our upcoming trip to Notre Dame.

We sliced and cored all the apples and placed them in a large pot with just enough water to cover the bottom of the pan.

We let the apples come to the slightest boil, before turing it down to simmer. We added just a touch of sugar and cinnamon before leaving the pot to work it's magic.

Every 30 minutes or so we would return, stir the apples, add a touch of cinnamon, brown sugar and white sugar, then cover it up again.

As the apples got softer, we began to mash them.

We then began our taste testing process. We would take a spoonful of the sauce and leave it on the counter to cool. This allowed the true taste to come through. Once we had tasted, we added cinnamon and sugar as needed.

Finally, after several hours of slow cooking, the applesauce was done! The only thing left to do was bake up a batch of pumpkin cookies with cinnamon chips and pack it all up for our trip to the Bend.

I am already looking forward to next fall, when we will take Lyla to pumpkin patch yet again. Hopefully by then she'll be running around or wobbling around herself and building on her memories of the world's biggest and greatest patch. And someday soon Lyla, you better believe, we will be watching Winnie the Pooh.

P.S. - Last night with the remaining apples, we made chili rubbed pork chops over cinnamon baked apples. If you'd like the recipe, just let me know!

I am Legendary

2011-10-20T14:26:00.002-05:00

It was about four years ago that I was called legendary. Now some would take pride in being called such a name, but me, I was not pleased. We were at my in-laws house preparing for my now sister-in-law's wedding when this comment, which to this day still irks me, was made. Even today I still have no idea where this comment came from, why it was made or what previous comment made by an unknown third party brought it about. My husband sometimes still calls me legendary just to get a reaction out of me and it works; every time. It was my sister-in-law's soon to be mother-in-law who said it, and she is by far one of the sweetest, most generous people that I have met, so I cast no blame. But still this comment hit me like a bucket of cold water to the face. It was quick, simple and intended to be harmless.

"I hear you are a legendary sleeper."

I remember standing there, looking back at her, forcing a smile to my face, allowing a simple laugh to pass my lips, begging my cheeks not to turn red and forcing the annoyance which was exploding up through my body to go back down. My mind raced. I am a legendary sleeper? What? Why? Where in the hell did that come? Even if I am, how in the hell would she know? WHAT?

Again, I am positive that her intention was harmless, nothing more than smalltalk. Most people probably would not have even thought twice about it if the comment had been directed at them. But for some unknown reason it stuck with me. It bothered me. I hated it.

The day I was called Legendary.

I won't lie, like any other normal person, I do enjoy my sleep. I need a solid eight hours otherwise I drag all day and just do not feel like myself. Without eight hours I don't perform as well in work or play. But I am pretty sure eight hours does not make me legendary. Perhaps it was because at that time I was more of a night owl, staying up way too late, sleeping in later. Perhaps that gave off the impression that I was sleeping many more hours than just the simple eight. I do not know. I will probably never know, but I still hate that I was called legendary.

Fast forward to now. Sleep to me is like a drop of water to a lost man wandering the desert. I never get it, my body begs for it, I can barely remember what it feels like. Before Lyla was born people always said how babies sleep all of the time, for hours on end, how they look so peaceful when they are sleeping, just like little angels. My older sister Kelly even told me that her daughter slept so much at night that they would have to wake her to feed her. Well let me tell you, Lyla is not one of these babies. My husband and I joke that she actually hates to sleep. And even when she is sleeping, she doesn't look peaceful. She looks pissed. Her mouth scrunches together forming the most heart wrenching frown. Her fist stay locked in tight grips as if to say 'these mean parents of mine, they are making me do that sleep thing again.' She is in no way legendary when it comes to sleeping. Apparently, and according to some, she does not take after her mother in this respect.

Lyla is more of a take a nice little nap then lets all get up and play kind of girl. At night when I put her to bed she fights, but I always win or so I think. Then about two hours later (give or take half an hour) she's up. I feed her, I change her, I rock her, but she doesn't want to sleep. Finally she goes back down and then as if she has an alarm inside her body, two hours later, she's up again. It wouldn't be so bad if I could fall back asleep immediately after putting her down, but no, my mind races and I lay in bed exhausted but awake. Sleep to me is a distant memory that I hope to one day know again.

"haha it's past my bedtime, but I get to stay up because my grandparents are here!"

A few weeks back after another sleepless night in which Lyla woke five times, I turned to my husband and told him that I am pretty sure my legendary status has been revoked.

I know that it will get better and eventually Lyla will learn to sleep through the night. After hearing from my sister Erica about an adorable little baby boy she knows named Oakes who is suffering from many health problems and still in the NICU, I can only count my blessing and thank God that our biggest challenge is a lack of sleep. I could not be more thankful for my beautiful baby girl who is healthy, growing leaps and bounds and learning with each new day. I am beyond blessed, and I am beyond grateful. And some day soon enough (I've said those words before) I hope to earn back my legendary status and when that happens, this time, I'll be proud.

For other sleepy parents out there, here is yet another slow cooker meal for when you are running low on energy.

Turkey Chili
In a saute pan, add one chopped onion and 1 1/4 lbs of ground turkey. Cook until browned.

Drain the meat mixture and add to the slower cooker. Add in one can of corn, drained. You can also use frozen corn if you prefer.

Next, add in one chopped red bell pepper, one chopped green bell pepper and two chopped jalapenos (seeds included, unless you prefer a milder chili.)

Following the peppers, add one can of crushed tomatoes and one can of whole tomatoes.

Add one can of black beans, drained and rinsed and about a cup of tomato sauce.

Now the fun part! Add in your seasonings. You can honestly add as little or as much of the seasoning as you want. Add in a little extra chili powder if you like a kick to your chili, a little less if you don't. I used a mixture of chili powder, coriander, cumin, oregano, cayenne pepper, salt and pepper. If you make the mixture before hand you can taste test and adjust to your likings. Finally mix all of the ingredients together and cook on low for 8 hours.

Serve with cheese and enjoy! As I am sure you have noticed, I am still loving my slow cooker!

Up next, our trip to the pumpkin patch and the delicious applesauce that resulted.

The Birthday Request

2011-10-03T17:00:00.000-05:00

I had a conversation with my husband earlier last week that went a little something like this:

Me: What would you like for your birthday dinner?
Husband: Chicken Parmesan and mashed potatoes.
Me: Chicken Parmesan and mashed potatoes? Together? In one meal?
Husband: My dad always used to make mashed potatoes with Chicken Parmesan.
Me: Your family has the most bizarre eating habits.
Husband: How about Chicken Parmesan, mashed potatoes, and pasta?
Picture me rolling my eyes.

I did feel bad after this conversation, because later he recanted on his mashed potatoes request and went with broccolini instead. I would have made mashed potatoes. I believe in birthday dinners and the birthday boy should get whatever meal he desires. But it was too late, he said he didn't really want them and yes, I felt horrible. I stole the fun out of the birthday dinner. I didn't play by my own birthday rules. But, I do have to stand by my words, his family does have some bizarre eating habits. I believe there have been stories that involve sandwiches made up of peanut butter, lettuce and mayonnaise. Enough said.

But my guilt stayed with me and so Lyla and I set out to make it the best possible birthday celebration ever, even if it did not involve mashed potatoes. We picked the birthday boy up from work and took him out to lunch. Happily fed and after a few squeezes from Lyla we dropped him back off and then hurried home to wrapped all of his presents. Lyla wanted to make sure he had something special to get him through the rest of his work day, so she posed pretty and gave her best birthday smile for a picture.

And with her picture, she even sent a little note that said:

"Dear Daddy,

Happy Birthday.

Love,

Lyla

P.S. Hurry home, we have Apple Pie."

Lyla provide her own little birthday present, by taking a nice little nap so that I was able to prepare the birthday meal. To get started I butterflied, cut and pounded out all my chicken breasts, so that they were as thin and tender as possible. Next I prepared my parmesan coatings. In one bowl I combined flour and oregano. In another, one egg, beaten. And finally in the third bowl, I added bread crumbs seasoned with basil, oregano, salt and pepper.

I coated each piece of chicken first in the flour, then in the egg and finally in the breadcrumbs.

Next, I heated up a tablespoon or so of olive oil in a saute pan. Once hot, I added the chicken and browned it on each side. Before flipping the chicken over, I added additional olive oil to ensure that it would brown on both sides. I repeated this with each piece of chicken.

Normally I would finish off the chicken in the saute pan by placing the entire pan in the oven. However, I had so much chicken that I decided to transfer all of them to a large baking pan.

Next, I began to add my toppings. First the tomato sauce (homemade or jarred, whichever you prefer). Then the freshly grated cheeses (mozzarella, followed by parmesan.)

I finished cooking the chicken in a 450 degree oven. I let them bake for roughly 5-7 minutes, until the chicken was completely cooked through (keep in mind I pounded out the chicken making it very thin, if you use whole chicken breasts you will need to increase the cooking time.)

While the chicken was baking I focused on the broccolini by first cutting and cleaning it.

I then placed it in a steaming pan over a pot of water and simply seasoned it with a little bit of salt and pepper.

After the water began to boil and had begun to steam the broccolini for a few minutes, I squeezed the juice of half a lemon over top of the pan.

I let it finish steaming for a few more minutes and then removed it from the heat. You do not want to over cook the broccolini. You only want to let it steam until it is bright green and tender. If you steam it for too long it will begin to brown. Once removed from the meat, I sprinkled it with a bit of parmesan cheese and covered it so that the cheese would melt.

By this point, the chicken was finished cooking and ready to come out of the oven.

I plated the chicken along side of the lemon broccolini and a nice glass of Cabernet Sauvignon and let the birthday boy dig in.

After the birthday dinner was complete, Lyla happily helped her Daddy open a few of his presents (although she refused to smile for the camera).

She was excited, she just hid it well.

Someone was a little tired by the end.

Hopefully the birthday boy enjoyed his meal, even minus the mashed potatoes. Next time I make Chicken Parmesan, you better believe there will be a side of mashed potatoes to go along with it. Oh, and just as Lyla promised, there was apple pie and ice cream.

The birthday boy finished his pie before a picture could be taken!

Happy Birthday Adam and I promise not to question your birthday meal next year, that is, as long as you do not request peanut butter, lettuce and mayonnaise sandwiches.

My New Ways

2011-09-26T11:06:00.000-05:00

I currently live my life in three hour increments. I feed Lyla, we play, she sleeps. Our three activities in those increments vary in length each time. Sometimes we play for an hour and then she sleeps for an hour and a half. Other times we play for two and a half hours and she only closes her eyes for five minutes. But regardless of the length of our activities, our lives still consist of these three hour increments.

Sometimes, I am still amazed when I really think about just how much my life has changed. No longer is my life ruled by a job, but rather a baby. I sometimes miss my old routine and my old ways - the ones that consisted of long runs all by myself, spur of the moment outings, weekend trips, plenty of good wine, date night, lots of cooking and baking, and plenty of "me" time. I miss my regularly scheduled bedtime and wake up time (not to mention the fact that it was uninterrupted, except for on Notre Dame home football weekends, then it was constantly interrupted by the students who lived next door that my father-in-law deemed "crazed!"). But now I live in these three hour increments and they repeat themselves incessantly.

Occasionally, I find myself getting frustrated. I miss my old ways. I keep telling myself that soon enough I will get back to them. Soon enough I will head out for a long solo run and push my body past it's limits. Soon enough I will get to spend endless hours in the kitchen testing new recipes and trying new techniques. Soon enough I will have that date night that includes dinner and a movie. Soon enough I will wear my heels again! Soon enough I will fit into my size 2 jeans. Soon enough, soon enough.

Today though my baby is no longer considered a "newborn." She is three months old and I am pretty sure that means I can no longer use the excuse "I just had a baby." For three months we have been getting to know each other and coming to learn each other's ways. For example, I have learned that Lyla's ways include laughing while she falls asleep; they include waking up in the middle of the night (at least for now); they include sucking on her hand whenever her pacifier falls out, they include grabbing onto her ear as she eats; they include giggling when you make "o" sounds; and they include making my heart ache at least four times every day. Her ways also include those three hour increments.

I took three whole months, but I think I have finally realized that I will never get back to my "old ways." It is time for new ways and I am ok with that. Although different and divided into three hour increments, these new ways are even better than my old ones for they include Lyla and life without her would be no life at all. So I am happy to take on these new ways. Although I will always be fond of those days long gone, I will excitedly look to the future and embrace my new ways with a heart full of love, a slow cooker, morning coffee and a jogging stroller - and hopefully someday soon my new ways will include a brand new pair of size 2 jeans.

Slow Cooker meal of the week: Classic Pot Roast (adapted from Cuisine)

Heat a few tablespoons of olive oil in a large saute pan. Sear a 4 lb beef roast on all sides.

Move the roast to the slower cooker and set on low. In the saute pan, add 1/4 cup of flour and 2 tablespoons of tomato paste. Cook for one minute. Deglaze the pan with 1/2 cup of white wine and cook for another minute or so. Add in 1 1/2 cups of beef broth and 1 tablespoon of Worcestershire sauce.

Pour the sauce over the roast and set the slow cooker to low. Cleaning and chopping, combine 1 onion, 6 carrots and a few sticks of celery in a large bowl. Sprinkle with thyme and 3 bay leaves.

Add the vegetable mixture to slow cooker and let cook for 8 hours.

4 hours in

During the last thirty minutes of cooking, boil 2 lbs of cleaned and chopped red potatoes. Once tender, drain and add a tablespoon of butter, a splash of milk, and seasoned salt. Mash together and finally add in one bag of defrost peas (because let's be honest, we all know that on Thanksgiving your mashed potatoes are really only a vehicle for your peas).

Serve the roast with a splash of sauce, veggies, potatoes and bread for dipping!

Enjoy!

Just to See Her Smile

2011-09-09T14:36:00.001-05:00

I am head over heels in love with Lyla. I never knew I could love anything or anyone this much. And although I am sure I'm biased, I am also pretty sure I have the cutest baby in the entire world. Every day she does something cuter than the day before and she wins me over in an instant when she smiles up at me with those big, beautiful blue eyes. It absolutely melts my heart. I can be going on 3 hours of sleep, be in desperate need of a shower, and wondering why it is that she has not stopped crying for the last hour, and then she smiles at me and it all becomes worth it.

Melts your heart, doesn't it?

As crazy in love that I am with her, I cant lie. Having a two month old baby can make many simple things just a tad bit difficult. Cooking is one of them. Her naps are still unpredictable and dinner time is usually the fussiest time of the day. Even going to the grocery store (something that I use to love) has now become a frantic race to see how quickly I can get items into the cart. And more often than not, I end up grabbing things that I have no purpose for and missing the majority of items I had actually intended to buy. Yesterday, for example I was the crazy lady at Metro Mart pushing a huge cart with a carseat on top, holding a screaming kid in my other hand and just throwing things into the cart (if you saw me there, I apologize!). I'd push the cart forward, grab the next item and repeat. I am sure I was a sight to see. She cried the entire time I was in the store, then took it up a whole other notch when I tried to put her back in her car seat so we could drive home. The poor thing exhausted herself so much that this is what I had when we finally arrived home:

Note the bag of groceries being held captive under her car seat.

Adorable? Yes. Great cooking partner? Hell no. So as we continue to adjust to life with a little one, fancy and fun has gone out the door and quick and easy meals have replaced them. Two of our favorite go to meals have been barbecue pork in the slow cooker and pesto chicken.

My slow cooker has probably become my best friend over the last 2 months (thank you C. Brown!). It is wonderful to be able to throw a few items in the cooker at the beginning of the day and return to it 8 hours later to find a delicious meal. It has saved me many-a-times. This one is actually a recipe that my mom had shared with me and it is oh-so-good. It is very similar to a pulled pork, but a million times more simple. So often I have spent hours preparing pulled pork, not to mention using an endless number of ingredients. This recipe requires 4 ingredients and about 10 minutes of your time.

Start off by cleaning and trimming your pork. Cover all sides with the rub of your choice, be it store bought or your own creation (I used an applewood rub). Place the pork in the slower cooker and add water until it reaches about half way up the pork. Cover and cook on high for 7-8 hours.

Once the meat is fork tender, drain the water keeping about 1 cup for the sauce. Next, shred the meat.

Add the cup of reserved water and about a cup of your favorite barbecue sauce (KC Masterpiece is obviously the best option here.) Stir together and let simmer on low for about 10-15 minutes.

Serve as is, or on a bun if you prefer and with the sides of your choice. Seriously, the easiest meal ever!

Our second quick and easy go to meal has been pesto chicken. Now, I know all of you are aware that I love growing my own basil. There is no better smell than that of freshly picked basil and the taste doesn't even compare to that of the store bought stuff. I also despise store bought pesto. It is just not the same as when you make it yourself. And pesto is so easy to make, there is no need to buy it.

To start off, take 2 cups of fresh basil and 1/4 cup of pine nuts and blend together. Add in 1/2 cup or so of extra virgin olive oil and blend until smooth. Finally add 1/4 cup of parmesan cheese.

On the thickest side of your chicken breast, using a knife, cut a pocket in the chicken. Add in about a tablespoon or so of the fresh pesto.

Cook the chicken at 425 degrees for about 30 minutes or until the chicken is cooked through. Add even amounts of the remaining pesto on top of the chicken along with a slice of tomato and a few drops of balsamic vinegar. Cook for 2 more minutes until the pesto and tomato have become warm.

I am sure someday soon I will be able to get back to cooking those fun, fancy meals (and in a few years, I have no doubt I will have that great cooking partner in my little Lyla! or at least a great cookie tasting partner.), but in the mean time, I'll continue to share some of the quick and easy ones I am relying on. And even on those shower-less, sleepless days, I know that I will always choose Lyla's beautiful smile over a home cooked meal. There is just nothing that can compare.

Lyla Reagan Fischer

2011-08-09T13:05:00.003-05:00

It has been more than six weeks since I last posted. And while andbread has been silent, my life, over these last forty-odd days, has been anything but; a whirlwind of the new and the noisy. Just four days after my last post, my life was changed forever, as my husband and I welcomed a beautiful baby girl into the world. After nine months of anxiously waiting and 17.5 hours of labor, Lyla Reagan Fischer finally decided to make her grand entrance. Lyla was born on June 26th at 11:11 a.m. She weighed 6 pounds 10 ounces and measured 20 inches long.

For the last month-and-a-half, we have been adjusting to life with a newborn and loving every minute of it (well, almost every minute; the 3 A.M. feedings took some getting used to). I do have to admit that with Lyla here, there have been many nights that cooking has been the furthest thing from my mind. I have been able to whip up a few nice, homemade meals during nap time, but on those days when nap time just doesn't happen, I've been forced to find the easiest option which, quite often, has been sandwiches. I am proud to say though that I have yet to serve cereal for dinner (although give it time, I am sure it will happen).

This last weekend though was a very special weekend for our new, little family of three. Lyla was baptized and all of our family traveled great distances to be with us and celebrate as we welcomed Lyla into the Catholic Church.

It was a very special weekend and of course was worthy of a very special homemade meal. Our menu included slow cooked barbecue brisket (prepared by Adam), barbecue pork, roasted potatoes, fruit salad, green salad, broccoli salad, asian salad (yes there were a ton of salads!, but all very delicious), baked beans and vanilla cupcakes (recipe below). It took many hands and many hours to prepare all of this wonderful food, and it was the perfect way to celebrate an oh-so important moment in Lyla's life.

That evening as we all gathered to share the food together and support Lyla on her big day, I looked around the room at our wonderful family and felt my heart swell. This little girl of mine has no idea just how lucky she is; lucky to have a such a loving family that will support her, cheer her on, travel great distances for her and love her unconditionally and indefinitely. At six weeks old, she is already surrounded in love, with team of people standing behind her.

So, my sweet, little Lyla, on this your baptism weekend, there are three things that I wish for you...

The first is faith. Faith in God that He will lead you and watch over you all of your life and that He will never abandon you. Faith in yourself, that you can accomplish anything and everything you will ever dream of and then some. Faith in your family, that we will always love you, always support you and always be here for you.

My second wish for you is knowledge. That you will have a constant and undying thirst for it. That you will always question and search for truth. And that when you cannot find your answers, that you will turn to God and rely on Him for wisdom.

And my final wish for you is love. That you will learn to love with your whole heart and without hesitation. That you will trust in the never-ending love that your parents have for you and fall on it during hard times. And that you, my baby girl, will one day have a child of your own and learn that there is a whole new level of love that you could have never even imagined existing.

Thank you to all of our family, especially Lyla's Godparents, for making her baptism weekend so wonderful. She truly is the luckiest little girl.

And as promised, the recipe for Lyla's Baptism Cupcakes (recipe from Allysa Torey, owner of Magnolia Bakery).

Vanilla Cupcakes

1 1/2 cups of self-rising flour

1 1/2 cups of all-purpose flour

1 cup of butter, softened

2 cups of sugar

4 eggs

1 cup of milk

1 teaspoon of vanilla extract

Start by creaming the butter until smooth. Then add the sugar and beat together. Add one egg at a time until you have added all 4 and beat the batter between each egg. Add the flours in three parts alternating with the milk and vanilla. Do not over beat the batter.

Bake the cupcakes at 350 degrees for 25 minutes.

Vanilla Buttercream

1 cup of butter, softened

6 cups of confectioners' sugar

1/2 cup of milk

2 teaspoons of vanilla extract

In a large bowl mix together the butter, 4 cups of sugar, the milk and vanilla. Beat until smooth. Gradually add additional sugar as need, but only one cup at a time. Beat until smooth and until the icing has reached the desired consistency.

Note: In this warm weather, the frosting melts very quickly as you can tell by the furthest cupcake on the right. As soon as you have frosted the cupcakes, get them into the refrigerator to avoid melting. I had intended to add pink "L's" to the top of the cupcakes, but with the heat did not want them to turn into big pink blobs. Next time.

A First Father's Day

2011-06-22T11:33:00.001-05:00

Although our little princess has yet to arrive, my husband has already been a wonderful father for the past nine months. Even though we have not had the opportunity to hold her in our arms, in so many ways, my husband has stepped up to the plate and dominated his new role as a Dad. From that moment on October 17th, when I told him I was pregnant, he has done nothing but care and provide for the two of us; both on our good days and on our bad days.

He has watched as his wife has morphed into this entirely different person (two people to be exact!), he has listened to my irrational fears and dealt with a roller coaster of emotions. He has given up his clothes and has accepted that I have claimed some of his favorites as my own, and has told me over and over again that I look amazing, even though I actually look more like a whale than a woman. From day one, he has attended numerous doctors appointments (in three different states!), read through multiple baby books, played the baby name game for weeks on end, come to accept the color pink (even on Steelers and Penguins clothes) and to date has participated in 14+ hours of baby classes.

He has never once complained about our change in menu or the lack of wine at dinner. He has dealt with my aches and pains, provided numerous foot massages and comforted me when I realized that I could no longer run. He has made at least seven round trips to USA Baby, given up multiple Saturdays to pick out cribs and rocking chairs and has helped to assemble an endless number of baby items. I watched his face light up as he felt our little girl kick for the very first time and the million times since then.

He held my hair back as I embarrassingly puked over the side of a boat in front of some 30 strangers and his entire immediate family on a snorkeling trip in Hawaii last January. He convinced his friends to change the location of their boys weekend so that he wouldn't be too far away from me and then drove back early Sunday morning to check on me when I wasn't feeling well. He consoled me in the lobby of his office building as I fell apart after one particularly awful doctor's appointment. He was then my rock and comfort for the next four days, casting aside his own uncertainty, as we restlessly waited for an ultrasound that would confirm or dissipate our worst fears. He promised me over and over again that all would be ok and held my hand until the doctor reassured us that our baby was perfectly healthy.

He has dealt with me waking him up numerous times during the night because I cannot seem to find a comfortable sleeping position, nor stay asleep for very long. In the last week, he has assuaged my anxiety and reassured me that she will come, eventually, and that I will not be pregnant forever. I know he will be my strength and sanity during labor and delivery and he is the only person in the entire world I want by my side during that time.

Although he has not had the opportunity to change any dirty diapers yet, deal with 3 a.m. feedings, or endlessly play peek-a-boo, he has already become an amazing father. So on Sunday, I wanted to try and express my appreciation for all that he has done and dealt with over the last nine months and everything I know he will do in the years to come. So Sunday had to include a gift that every Dad needs: a Weber grill; and a meal that every Dad wants: steaks, potato salad, grilled corn and Blackberry Buttermilk Cake.

After surprising him with his new grill, he was put in charge of the steaks while I worked on the Blackberry cake.

I found the recipe for this cake in Bon Appetit's latest magazine which also happens to be their grilling edition (perfect for Adam's new Father's Day gift!). I started off by preparing a springform pan by lining it with parchment paper that I cut into a circle and greasing and flouring it. I've used this parchment paper technique in the past with other cakes, and it always works well. Afterwards, I lined the bottom of the pan with fresh blackberries and sprinkled them with a layer of sugar.

In a separate bowl, I sifted together 2 1/2 cups of flour, 1/2 teaspoons of baking powder, 3/4 teaspoon of salt, and 1/2 teaspoon of baking soda.

In another bowl, I beat together 3/4 cup of room temperature butter and 1 3/4 cups of sugar. I continued to beat these items together until the mixture became a pale yellow color. I then incorporated 3 eggs, 2 teaspoons of vanilla and the zest of one orange.

After all of these ingredients had been fully mixed together, I alternately added in my flour mixture and 1 cup of buttermilk.

I then poured my batter over the blackberries and cooked the cake for an hour and twenty-five minutes in a 350 degree oven.

Once the cake had completely cooled, I removed it from the pan and dusted it with powdered sugar.

Meanwhile, Adam had been grilling up a storm with the steaks and the corn. I quickly prepared a light potato salad with a dijon and rosemary sauce. We then celebrated both our dads and all the other great dads and dads-to-be out there.

Now we are just waiting for our little princess to arrive. Happy Father's day to all the dads out there. And Adam, I cannot wait to see you with our baby girl. One day to go; I hope!

Stocking the Freezer - 7 days and counting!

2011-06-16T19:12:00.001-05:00

Maternity leave is a wonderful thing. It gives you the time you need to make sure you are fully prepared for the soon-to-arrive bundle of joy; to wash every onesie, burp cloth and blanket; to fold them and organize them in their appropriate drawers; to take them back out, fold them a second time, and place them in a very similar, but strangely better spot. (I may or may not have done this several times already.) It allows you to assemble the stroller, hang some wall-hangings, and install the car seat, and that extra seat-base for the second car. Then, it affords the (probably unnecessary) opportunity to go back the next day and do it all over again, just in case. It lets you take your husband back to USA Baby for the umpteenth time, pick up that rocking chair (the last item for the nursery!), put it together and give it a few test rocks - just to make sure it's comfy and rocky and ready for our little bambino. It is my last chance to do those last few things. And so, I have cleaned our condo from top to bottom, packed my hospital bag, read every baby book I own multiple times, organized the endless pile of diapers (that will somehow only manage to last us a week), set up the nursery and the bassinet, and assembled every swing, play gym and bouncer we own or ever could own. Oh, and I picked out a birth announcement.

But as of today I am 39 weeks pregnant, and I find myself restless and quickly running out of patience (not to mention clothes that fit - my poor husband has had to hand over his Notre Dame lacrosse shorts and multiple, mostly Steelers t-shirts because I refuse to buy any more maternity clothes this late in the game). So despite all of the wonderfulness, my maternity leave has also given me far too much time to sit around and over-analyze each and every slight pain, ache or never-felt-before sensation. With each one, I freeze, hoping that the time has finally come. I stare at the clock begging my body to do it again. Of course, nothing ever happens. My contractions are irregular and for the most part painless (although often times uncomfortable) and I find myself quickly realizing that yes, I will, in fact, be pregnant forever.

So today, one week out from my due date, I knew that I had to find something to keep my hands busy and my mind distracted. With every item on the baby checklist complete, the only thing left to do was stock the freezer. I know that whenever this baby finally decides to grace us with her presence, that we will be overjoyed and madly in love. But I also know that we will quickly become overwhelmed and beyond sleep deprived. (Insanely happy? Of course. Insanely sleepy? Uh, that too). I am sure on most days, the last thing I will have the time or energy to do will be to cook dinner. So in anticipation of the inevitable, and the need to just do absolutely anything before I lose my mind waiting for this sweet (though apparently stubborn) baby girl, I am going to make and freeze several meals over the course of the next week that can be easily reheated on a moment's notice. So for starters, the freezer's menu will include: Chicken and Vegetable Casserole, Minestrone, banana bread and/or muffins (at Adam's request) and today's dish: Spinach and Meat Lasagna.

Start off by boiling a large pot of water. Once the water comes to a rapid boil, add a touch of salt and 12 sheets of lasagna, and then bring back to a boil. Cook for approximately 8 minutes or until noodles are al dente. Meanwhile, brown 1 lb of ground beef over medium heat.

Once the meat is cooked, drain the excess grease and return to the burner. I happened to have leftover spicy Italian sausage from a meal earlier in the week, so I chopped it up and added it to my beef. Next, add a cup or so of homemade or store bought pasta sauce, a bit of pepper, onion powder and basil.

In a large bowl combine 15 ounces of ricotta cheese, 5 oz of shredded parmesan cheese, 2 eggs (beaten), and 10 ounces of chopped spinach.

Once the lasagna noodles are cooked, drain the pot and lay the noodles out so that they do not stick together and end up tearing.

In the bottom of a large lasagna pan (such as the one shown below by Mario Batali!) spread about 1/2 cup of your pasta sauce.

Layer 4 sheets of pasta, slightly over lapping.

Next spread half of the ricotta and spinach mixture over the noodles until completely covered.

On top of the cheese mixture, spread 1/2 of the meat mixture.

Repeat the last 3 steps. Finally cover the entire dish with the remaining pasta sauce.

Cook for approximately 45 minutes at 375 degrees. Once the lasagna was completely cooled, I covered it and put it in the freezer for an easy to heat up meal once the baby arrives! Before serving, I will obviously be reheating it, but also adding plenty of mozzarella cheese and freshly chopped basil to the top. Cannot wait!

Adam had to have a piece before it went into the freezer.

Oh and just a word to the wise to any doctors out there: if you are going to tell an extremely pregnant woman at her 38 week appointment that her baby will be arriving "soon" you better mean within the next week or so, otherwise, you are just plain mean. Anytime between now and the Fourth of July is not considered to be "soon." Seven days (hopefully!) and counting and cannot wait!

Is it Spring Yet?

2011-05-04T20:58:00.000-05:00

When my husband was applying for jobs, I told him that I would go anywhere he wanted as long as it was south of our current location which at that time was South Bend, IN. Somehow he managed to accept a job in one of the only major cities north of South Bend - Milwaukee. He promised me though and stated over and over again, that the weather would be no worse, no colder and if I am not mistaken I believe he said we would experience less snow in Milwaukee than we had in past years in South Bend. I did not believe him.

Today is May 4th. We are a full month and a half into "spring," yet I wore my winter coat to work this morning and it snowed two whole days last week. When I check the forecast each morning, I find myself getting overly excited for temperatures in the 50's and not surprised at all when the high is only 42. I often point out to my husband that South Bend is consistently 10 degrees warmer than Milwaukee. Now don't get me wrong, Milwaukee is a far better city than South Bend. There is much more to do, wonderful restaurants to try out, apparently some great beers (50 more days and I can confirm that for myself!) and not a week goes by that someone doesn't tells me how amazing the summers are here. Yet somehow I find myself constantly asking "is it spring yet?"

Last week as the rain continued to fall and I was still wearing my winter sweaters I decided the only way to encourage spring to come was to start acting like it had already arrived - make a meal worthy of a beautiful spring day: beef tenderloin with mushrooms, fingerling potatoes, and a delicious carrot cake.

Beef Tenderloin:
Beef tenderloin is such a great cut of meat that you really should not have to do too much to it. I simply coated it with a bit of olive oil, and sprinkled it with rosemary, thyme, salt and pepper.

I cooked the meat at 450 degrees until it reached an internal temperature of 140 degrees. I allowed it to rest for 10 minutes before cutting into it.

Before serving the beef, I made a simple mushroom gravy by heating olive oil in a large skillet. Once warmed, I added a bit of thyme and a whole package of mushrooms and allowed the mushrooms to become tender. I then added about 1/2 cup of chicken broth as well as 1/2 cup of white wine. After bringing the gravy to a boil, I simmered the sauce until it began to reduce. From there I added a bit of corn starch mixed with water to work as a thickening agent.

Roasted Fingerling Potatoes:
This is perhaps the easiest way to make potatoes and the results are amazing. It only took 3 simples steps to prepare: drizzle the potatoes with olive oil, season with rosemary, salt and pepper, bake until fully roasted.

Serve along side of the beef with mushroom gravy.

Carrot Cake:
Now as wonderful and as simple to make as that meal was, the true spring item of the night was the carrot cake. Of course, requested by my husband, this cake was moist and light and with each bite brought spring a little bit closer to Milwaukee. Here is out how you make it:

Start by greasing and flouring two round cake pans.

In a large bowl combine 1 1/2 cups of flour, 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of allspice and 1/2 teaspoon of salt. Whisk all ingredients together in a large bowl.

Whisk together 3 large eggs at room temperature and 2/3 cup of vegetable oil.

Add the liquid mixture to the flour mixture until just combined.

Next, grate 1 and a 1/2 cups of carrots. For me this took approximately 5 carrots, but depending on the size you could need a few more or less.

Lastly, mix in the shredded carrots and 1/2 cup of crushed pineapple. The crushed pineapple adds a little extra moisture and keeps the cake fresh for longer.

Stir the batter until combined and then scrape even amounts into each cake pan.

Bake at 350 degrees for approximately 25 minutes or until golden brown.

Allow the cakes to cool for awhile before removing from the pans. Otherwise you risk breaking or cracking. While the cakes cool, make a simple cream cheese frosting. Start by beating together 8 ounces of cold cream cheese, 5 tablespoons of softened butter and 2 teaspoons of vanilla in a bowl.

Slowly, and only a little bit at a time, add confectioners' sugar until you have reached your desired consistency. Sprinkle with a bit of cinnamon and stir until combined.

Once your cakes are cooled, you can begin the assembly process. Take your time assembling the cake. Rushing through this process can cause broken pieces of cake in your icing. Simple place your first cake on a cake stand. Slowly spread a portion of the icing outwards. Try not to go back and forth over the same area.

Once the bottom layer is complete, gently place the second cake on top and repeat the icing process. Once the cake is fully covered, coarsely chop about a cup of walnuts and lightly press them along the edge of the cake.

Spring may be a bit delayed this year, but in the meantime we can at least enjoy a meal worthy of a beautiful spring day. Although I will probably continue to ask and wonder if it is spring yet (or if it will ever arrive), I am happy to know that with each passing day we are getting closer and closer to summer. And this summer will bring me the greatest gift of all - Baby Fischer! I hope she likes carrot cake.

Lamb Kebabs

2011-04-15T15:34:00.000-05:00

Adam and I decided last week that we needed to be a bit more adventurous in our cooking. The time has come to expand our limits a bit further and tread waters that have been previously unexplored in our little kitchen. In order to do so, we made the decision to purchase one item each week, be it a meat, spice, grain, vegetable, really anything will do, that we have not previously used, or at least not used very often or in a long time. So, last week while we were at the store we had a whole new task at hand: find an adventurous ingredient and we did just that when Adam threw ground lamb into the cart.

A few days went by and I kept thinking about the ground lamb that was sitting in our freezer. I had no idea what to make with it. I thought about lamb meatballs, but that seemed too easy considering we already make meatballs. I considered some type of pasta for awhile, but again, that didn't seem different enough from our regular routine. I thought about flatbreads, burgers, and basically anything that I had made with ground beef in the past, but nothing seemed right for our new experiment.

My memory then took me back to the several months that Adam and I both spent studying abroad in Fremantle, Australia (also the place where we "officially" first meet and started dating). There was this wonderful, little, hole in the wall place, where the owner barley spoke any english, but made one heck of a kebab. He had every kind of kebab you could imagine and each one was better than the last. He of course always had lamb kebabs. The perfect first recipe to start off our new adventure.

I was actually shocked at just how easy these kebabs were to make. It only took a few ingredients and a little bit of time. They are a great option for a weeknight meal when you need something in 30 minutes or less. Here is how I made ours:

I started off by combining the package of ground lamb, about 1/2 of an onion finely chopped, roughly 1/4 teaspoon of ground cinnamon, approximately 1/2 teaspoon of 9 spice curry powder (a great christmas present from my in-laws!), a little salt and pepper, 1/2 cup of Panko crumbs and 1 egg all in a large bowl.

With my hands, I mixed all the ingredients together until fully incorporated. You do not want the mixture to be too wet, otherwise it will be difficult to shape. If need be, you can always add a bit more Panko until reaching the right consistency. You also do not want it to be too dry. If it seems a bit dry, you may need a second egg. Once the mixture is complete, I simply formed long patties with my hands and placed the lamb on a baking sheet.

Now I would have preferred to grill the kebabs (and would have put them on skewers in that case), but we unfortunately have yet to purchase a grill for our new place - something I need to fix as soon as possible. I was stuck with the next best option which was the oven. I baked the kebabs at 425 degrees for about 17- 20 minutes. Halfway through the baking time, I drained off the excess oil that had accumulated and then flipped the kebabs to ensure that they would brown on both sides. Once fully cooked, I let the kebabs rest on paper towels to help extract any left over oil.

To assemble the kebabs I took whole wheat naan which I had toasted a bit in the warm oven, spread them with baba ghanoush hummus and then layered with the lamb, fresh tomato and spring lettuce.

This was a great start to our new adventure in cooking. The cinnamon and curry added just the right amount of spice, while still allowing the flavor of the lamb to come through and the kebabs themselves were almost too easy to make. A perfect week night meal and a perfect reminder of those great days in Australia. Now we just need to get back to Fremantle so that we can compare our kebabs to our favorite little vendor. Perhaps a trip to the land of Oz for our second wedding anniversary, Adam....?

Meatballs!

2011-04-01T14:16:00.001-05:00

This day and age, woman are taught or pressured into believing there are certain meals they cannot or should not eat. My husband often reminds me of this when I say no to a particular food or dish, claiming that I do not like it. He will often call my bluff and force me to admit that I don't really even know if I like it, I just tell myself that so I won't want it. It is an interesting little trick that I have been unknowingly using for many years. For me, the following are some of the foods that I "don't like:"

1. Meatloaf - Although I did not try this gross-looking, bacon-encrusted, drown-the-flavor-out-with-ketchup, meat for many years, it is my husband's favorite meal and I have had to eat it once or twice since we have been married. I still do not like it. Perhaps part of the reason I still don't like it is because I believe it is bad for me, but I have given it a try and have been unable to come around. It stays on the list.

2. Hamburgers - growing up my parents did not take my siblings or me to McDonald's, Burger King, Wendy's or any of those other fast food hamburger joints (as an adult, this is something I am actually happy about and a habit I have kept). The only time we frequented these chains were on road trips and the majority of time we ended up at an Arby's where they serve "Market Fresh" sandwiches and salads. Although, I do recall that, after my tonsils and wisdom teeth were taken out, my mom brought me a Wendy's frosty. Those I like - and have no problem eating! (Sometimes, I even dip Adam's french fries in my frosty. Don't judge me; it's awesome). However, you will rarely find me ordering a hamburger and if I do it is usually of the turkey, quinoa or veggie variety. And I really do prefer those. Sorry Adam, it's true. (Although, your grilled burgers - the ones you learned from your Dad - with the worcestershire, soy sauce & garlic powder ... I'd happilly order them anytime).
3. Chipotle Burritos - Yes, I have tried them. And although most people stare in disbelief when I say I don't like them, it is true! And, I really do not like how I feel after eating them. Yes, I will admit, the fact that there is a whole day's worth of calories in just one burrito has probably influenced my taste buds. This is my husband's favorite item to argue with me on the whole "taste vs. health reason" for not eating something.
4. Real potato chips - I am more than happy to stick to the baked variety. They even taste better.
5. Bologna, Salami, Pepperoni and any other deli meat speckled with fat - overly processed, overly gross.
6. Mayonnaise - You will never find this condiment spread on a sandwich of mine. The only time I use it is as a part of a larger dish and even then, I use the light stuff. (See also: ranch dressing. Never bought it. Never will.)
7. Regular Soda - I do think it has a weird flavor, but again, I probably convinced myself of this because I know it is unhealthy. Pregnancy has, however, cured me from even diet soda. I haven't had a sip in the last 28 weeks.
8. Creamy Soups - I avoid them like the plague. I am perfectly happy sticking with broth based soups.
9. Prime Rib - I honestly really don't know if I like this or not, and since I cannot recall the last time I even had it, it makes the list.
10. Meatballs - This one I use to avoid just because I did think it was bad for me. Whenever I had meatballs, they were so rich and decedent that I knew they just had to be bad for me. Although they tasted great, my mind kept winning the argument. But....

Over the years, the more meals I have made, the more I have come to realize and appreciate that you do not have to avoid certain dishes or foods, you just have to prepare them in your own healthy way. More often than not, I even find that the healthier version tastes better. My husband has been really pushing some of the above items lately, convinced (and supported by scientific fact) that if I eat them while pregnant, our baby girl will be more likely to enjoy them when she is born and thus, as a result, he will have a partner in crime. He has requested and been denied meatloaf multiple times this year (a disappointment he took into his own hands last weekend; making and eating a whole meatloaf while I was away for the weekend). Worse yet (at least for him), I have not had any bizarre pregnancy cravings that make me want to eat any of the above items. He was really hoping that the pregnancy gods would grant him that one wish...

Last weekend though, I flew to Kansas City for a wonderful baby shower put on by my sisters. My oldest sister, Erica, created a collage of pictures of both Adam and me when we were babies. And this was one of pictures she used:

When I saw this picture of Adam eating spaghetti and meatballs as a little kid, my heart melted. He had been denied meatballs for far too long. His unborn baby girl deserved the chance to determine for herself if she liked them too. So, on Wednesday night as he and his very own "League of Dorks" (if you are a Sports Guy fan, you know what I mean by this), began their fantasy baseball draft, I happily whipped him up some meatballs and quietly served them to him, so as to not interrupt the ridiculousness that is him, his friends and their weird song about Julio Lugo.

This meatball recipe was actually discovered by Adam while watching Throwdown with Bobby Flay. He made them for me during several attempts to persuade me to take them off my list of banned food. And being the understanding husband that he is, he even agreed to my adaptations of the recipe so that it met my "healthy" standards.

So here are our very delicious version of a healthier meatball!

Preheat your oven to 350 degrees and grease two baking sheets.

In a large bowl combine 1 pound of lean ground beef (you can use a mixture of other lean ground meats if you would like, however, we have discovered that using just beef - as opposed to, say, beef and ground pork - provides the best flavor), 1/2 cup of italian flavored bread crumbs, 4 large eggs, 1/2 cup of skim milk, 4 oz of parmesan cheese, 1/2 of an onion coarsely chopped, about 2 oz of chopped fresh parsley and 3 oz of chopped fresh basil.

With your hands, mix all of the ingredients together until fully combined. You are looking for a certain consistency with these meatballs. You want enough breadcrumbs so that they will stay together, but also enough liquid so that the meatballs are moist and delicious once baked.

Once fully mixed, shape your meatballs to the size of a golf ball or a bit larger. Place on the greased baking sheets.

Bake for about 35 minutes or until cooked all the way through. Do not over bake though!

While the meatballs are baking, make your pasta sauce in a large skillet. If you are short on time, feel free to use a jarred pasta sauce of your liking. To add a little something extra to the jarred sauce, use this simple trick that I learned from Ina Garten: chop up and saute an onion, and then add the jar of (preferably good) pasta sauce. The sauted onion brings out an extra element of flavor in the sauce. Once the meatballs are cooked, transfer them into the skillet along with your pasta sauce and continue cooking for another minute or so.

Serve with chopped basil and a touch of parmesan cheese.

This healthy meatball recipe has won me over and removed meatballs from my list of "bad" foods. Now, I cannot wait to make them for my daughter, and capture a picture of her enjoying them just as her Daddy did when he was young.

Lenten Meal: Baked Pasta

2011-03-30T23:06:00.000-05:00

Once a month, I am graced with the wonderfulness of a great mail day. No, it is not that rare day without bills (although that is very nice), and no it is not due to a special letter from a long time pen-pal (I would first need to find that pal); no, it's the day when my favorite cooking magazines arrive, a day that truly is like Christmas morning. From the moment I open that little gray door that keeps our treasures locked inside, I can see them folded up neatly and just waiting for my attention. On the way up the stairs, I stare intently at the insanely detailed photos that grace the covers, and hungrily read every headline, waiting until I am safely in our condo before pouring over every page. Last month was no different, my magazines arrived and I was hooked until they had been read cover to cover.

Half way through Bon Appetit, I discovered a full spread called "Melting Pots." Eight pages, of rich, comfort food all consisting of only baked pastas. I wanted to try each and every recipe, immediately, but one in particular stood out as the perfect no meat on Fridays lenten meal: Rigatoni with Eggplant and Pine Nut Crunch. So instead of turning to eggs or fish on Friday, I went all out with my latest most favorite pasta dish.

Rigatoni with Eggplant and Pine Nut Crunch (adapted from Bon Appetit):

First, begin by preparing all of your ingredients. Wash and chopped 2 medium sized eggplants, 2 yellow bell peppers, and 2 cups of cherry tomatoes. Preheat the oven to 425 degrees. Place all of the chopped vegetables on a large baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, a little basil and oregano. Bake until the vegetables are roasted and soft.

While the vegetables are roasting, combine 2/3 cup of basil, 1/2 cup of parmesan cheese, 1/4 cup of pine nuts, and a dash of salt in a processor and blend.

In a large bowl, add 1 large can of whole tomatoes with their juice, 8 oz of heavy whipping cream, and an additional cup of basil. Blend with an immersion blender until smooth and creamy. Set aside until later.

Bring a large pot of slightly salted water to a boil. Add in 1 pound of rigatoni and cook until al dente. Once cooked, drain and pour pasta into a large baking pan.

Add the roasted vegetables, the tomato sauce and 1/2 cup of parmesan cheese to the pasta. Stir until combined.

Chop up some fresh mozzarella cheese to add on top of the pasta and pretend to not see when your husband sneaks a few pieces.

Sprinkle the pasta with your basil and pine nut mixture as well as the fresh mozzarella.

Bake for approximately 30 minutes or until the cheese is bubbly.

There are still 4 meatless Fridays (tomorrow being one!) left in this lenten season. So, if you are looking for something amazing to spice up your Friday night, this Bon Appetit recipe is the one to use. It is just that good and unlike the regular, old pasta dishes most of us so often turn to. The basil and pine nut mixture makes this whole dish stand out in a class of its own, so much so that I almost felt guilty for enjoying my meatless Friday so much.

So enjoy, on a Friday in lent or any other day of the year. And have no fear, the next great mail day should be coming soon.

Happy St. Patrick's Day

2011-03-18T14:55:00.005-05:00

I am about as Irish as they come. And I have both of my grandmothers to thank for that. Mary Ryan and Claire Moriarty ensured that March 17th would always be a special day for my family and me. And if being Irish was not enough, I of course went to Notre Dame, the most Irish Catholic school in the country, own more green t-shirts than the leprechaun, can do the jig, and scream "Go Irish" more days of the year than not. It's in my blood, it's in my heart, it's who I am.

With all that though, I somehow have never come to appreciate corned beef. Year after year, I stick my nose up at that pink colored meat, never getting too excited for any St. Patty's Day celebration knowing that I will spend the majority of the event hungry and praying that a salad will be served alongside my least favorite food. I really do not know where my dislike of corned beef came from. Perhaps I had a bad experience with it at one point in time and have blocked out the memory, leaving nothing but negative feelings and a gag reflex. Or perhaps just because we were not served corned beef as children, I therefore have come to believe that I do not like it. I am really not sure, but what I do know is that I have been avoiding it for 26 straight years.

This year though, I received a formal request for corned beef. I have to admit, my husband (knowing my dislike) was pretty sly. He submitted it the Monday before St. Patrick's Day from the safety of his office, while I was cruising some 35,000 feet above land. He embedded his plea at the very bottom of an email as if it was nothing and in hopes that I would not really notice with all the other items he had rattled off before reaching his real point. He simply asked "Will you please make corned beef on Thursday?" Had I not been harboring feelings of slight guilt for leaving him home alone and stuck working long days and even longer nights, while I jetted down to Florida for a family event, I probably would have said no. But my guilt was still lingering and I found myself at Whole Foods picking out my least favorite meat.

Having never eaten more than a bite of corned beef, let alone made it, I felt a little overwhelmed by the task at hand. I read through several recipes and took ideas from each to create our feast. The first thing I realized was that nearly every recipe called for the meat to brine for a minimum of a week. It was already Monday, and the dinner was expected to be served on Thursday, so 3 days would have to work this time. To create my brine I boiled a large pot of water with an ungodly amount of salt and about 1/2 a cup of brown sugar. Once the water had begun to boil, I added in peppercorns, cloves, all spice, and about 6 bay leaves. After the salt and sugar had dissolved, I then removed the pot from the heat, and began adding ice cubes until it returned to room temperature. From here I simply added my meat to the pot, covered it and threw it in the refrigerator for the next 3 days.

On Thursday, the real fun began. I removed the meat from the brine and trimmed off the majority of the fat. I then placed the meat in a dutch oven and covered entirely with water.

To the pot I added a can of Ale beer, a handful of cinnamon sticks and bay leaves, red pepper flakes, black pepper, and cloves. I then chopped up an onion and a half and threw that into the pot as well.

I brought the pot to a boil and then reduced the heat and let it boil for the next six hours, adding a little more water as needed.

Towards the end of those six hours, I chopped up my carrots and potatoes to later be baked with the beef.

I also mixed up my rub for the meat. I combined 1/4 cup of brown sugar, a little bit of mustard powder, ground cloves, ground ginger, sea salt and freshly cracked black pepper. I mixed those together and set aside until the meat was ready for the oven.

Meanwhile, I boiled the potatoes and carrots so that they would be soft and just need to crisp up in the oven.

Once the meat was extremely tender, I transferred it along with all of the onions into my baking pan. I covered the meat with the dry rub and surrounded it with the cooked potatoes and carrots. I seasoned the vegetables with sea salt, black pepper and a little bit of onion powder, before placing in a 325 degree oven.

I let the meat and vegetables bake for about 25 minutes or until the potatoes and carrots were crisp and golden.

After allowing the meat rest for several minutes, I let the husband join in the fun and thinly slice the meat. Note: I also removed the excess dry rub from atop of the meat before serving. I found that it was a little too sweet for my liking. In the future, I will probably make only about half of the rub. Although tasty, I wanted a more savory dish and found the rub to be just a tad too sweet.

I served my first ever corned beef along with the onions, carrots and potatoes and zucchini bread (recipe below).

Much to my surprise the husband requested zucchini bread with this meal instead of the more traditional Irish Soda Bread. I was happy to oblige him, especially since it was quick and easy to make and left our whole condo smelling wonderfully of cinnamon (I used the Joy of Cooking recipe, but added whole wheat flour).

To make the zucchini bread first grate 2 medium sized zucchinis.

Combine 1 cup of flour, 1/4 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of cinnamon in one bowl.

In a large bowl, combine 3/4 cup of sugar, 2 eggs, 1/2 cup of vegetable oil, 1 teaspoon of vanilla, and 1/2 teaspoon of salt.

Slowly add in the dry ingredients and mix until completely blended. Add in the grated zucchini and pour into a greased loaf pan. Bake at 350 degrees for 45 minutes.

I have to say that I think my first corned beef was actually a success! I had feared a total disaster and had even planned a back-up meal just in case. But I was pleasantly surprised with our St. Patrick's Day feast, and even found myself enjoying the food rather than wishing it was some other holiday. Although I do not think I will make corned beef throughout the year, I know we have now started a new St. Patrick's Day tradition; one that will make my grandmothers, both Ryan and Moriarty, proud every March 17th from here on out. And I know my husband is pleased that his wife is now willing to make one of his favorite meals.

And just because it is March Madness and in my blood GO IRISH! Take us to the final four!

For Mrs. Bennett

2011-03-02T17:49:00.000-06:00

One of my all time favorite people called me last week with a dilemma. She said that after she gets home from a long day of work her husband never fails to ask what she is making for dinner. Her response to him? "You can microwave just as well as I can, honey." She told me that she needs an easy dinner option, preferably chicken, that she can throw together after work and does not involve the use of a microwave. I believe her request also included that I not use the word "mince" or "any other fancy cooking terms." So for my all-time favorite Lenexa couple, here is a very simple chicken dish that will please the taste buds of both 30 year old men and 3 year old boys (it has been Adam taste-tested and approved), and I promise, there is nothing fancy about it.

What You'll Need:

1 package of boneless skinless chicken breast

Flour

1 Egg

Milk

Panko Crumbs

Dijon Mustard

Honey

Black Pepper

Salt

Cayenne Pepper (optional)

Paprika (optional)

Step 1: Preheat the oven to 400 degrees. Slice the chicken breasts into strips. They do not have to be uniform, so don't worry about that.

Step 2: Put a little flour seasoned with salt, pepper and Cayenne pepper in one bowl. In another bowl, beat one egg with a tiny bit of milk. In a third bowl pour about a cup of Panko crumbs.

Step 3: Place each piece of chicken in the flour bowl and cover. Next coat it with the egg mixture and finally cover it with Panko crumbs. Place in a pan or on a cookie sheet and repeat until all of the chicken has been breaded.

Step 4: Bake for 20-30 minutes (depending on the thickness of the chicken), flipping halfway through, until the chicken is fully cooked and the Panko is beginning to brown.

While the chicken is cooking, quickly stir up a very easy at home honey mustard sauce. Start with about 2 tablespoons of Dijon Mustard. Add to that about 1 tablespoon of honey. Season with a little sea salt, fresh ground pepper and paprika (if you like a little kick to your honey mustard). This is literally a taste and see kind of sauce, so once all the ingredients have been mixed together, take a taste. If you want it a little more sweet, add more honey; a little more tangy, throw in more mustard. Literally, season to taste until it meets your requirements with the salt, pepper and paprika. You absolutely cannot go wrong, so have no fear.

Once the chicken is done, serve it with any sides of your choosing and the honey mustard sauce. I served it with rice, sauteed spinach and a little lemon poppy seed bread that I had made earlier in the day. But feel free to make it with potatoes, salad, or any vegetable of your liking. Again, you cannot go wrong!

And Brad, you can even tryout your mad microwaving skills on the leftovers the next day. Happy cooking! See you both in 3 weeks!

Something with Pumpkin for My Valentine

2011-02-15T21:34:00.001-06:00

It was five years ago that I made my then boyfriend, now husband, pumpkin cookies. I think at the time he was a little skeptical of what pumpkin was doing in a cookie. Apparently, up until that point in his life, pumpkin came out only once a year and in the form of a pie, never a cookie (unless of course it was a pumpkin for carving). He tried my pumpkin cookies though, and after just one bite declared his love for those pumpkin cookies, crowned them King of all cookies and now request them throughout the year regardless of the number of months that separate us from Thanksgiving. Five years ago, I had no idea that I had created a monster, a pumpkin loving monster, who over and over again request “something with pumpkin” whenever I ask him what he would like for a particular occasion.

As Valentine's Day rolled around this year, I knew I wanted to make him a very special meal, one that would show just how much I love him and how thankful I am that he is my Valentine, not just on February 14th, but every day of the year. But when I asked him if he had any special request for his Valentine’s Day dinner the only thing I got out of him was “something with pumpkin.” No decadent chocolate soufflé, no chocolate candies in the shape of hearts, nothing that had anything to do with romance, love or anything Valentine’s Day related. He wanted pumpkin. I should have suspected as much seeing as how on his last birthday he did the same thing and requested a Pumpkin Cake rather than a traditional birthday cake (darn those pumpkin cookies). But no, I was caught off guard once again and needed to come up with “something with pumpkin” that was worthy to follow the beef tenderloin with red wine mushroom sauce, mushroom risotto, broccoli and rosemary bread dinner that I had planned for that evening.

We didn’t need another course added to our meal, so pumpkin soup was a no go. I was already planning on mushroom risotto, so pumpkin risotto wouldn’t work. Dessert was the only course remaining that I could squeeze in something pumpkin. I couldn’t make pumpkin cookies though, they were already made too often and just not elegant or special enough for this occasion, no matter how tasty they were. Pumpkin Pie was out of the question, it just didn’t feel right. I had already made Pumpkin Cake with Maple Frosting for his birthday and really did not feel like repeating myself. So in desperation I turned to my favorite culinary reads and once again was not let down. Fine Cooking provided me with the perfect “something with pumpkin” recipe that was elegant, simple to make and added the perfect touch to our Valentine's Day's meal: Pumpkin Cake with Sage.

I started off by combining all of the dry ingredients into one bowl: flour, baking powder, ground ginger and salt.

Next, I melted a stick and a half of butter and freshly chopped sage in a small sauce pan.

Once the butter mixture had cooled, I combined it with a cup of sugar, a cup of brown sugar, fresh pumpkin puree, 3 eggs and a splash of vanilla.

Next, I gradually added in the flour mixture and stirred until combined.

Finally, I scrapped the batter into a greased bundt cake pan and baked at 375 degrees for about 45 minutes.

Once the cake had cooled, I removed it from the pan and decorated with with fresh leaves of sage.

Although completely unexpected, this "something with pumpkin" was a great addition to our Valentine's Day. I had been worried that a pumpkin dessert would not be special enough on the day ruled by chocolate and I really wanted to make the perfect dinner for my very deserving husband. So as he took his first bite, I watched in great anticipation. My Valentine fell in love though and said it was even better than his pumpkin birthday cake. He is somehow already trying to determine when he can request this cake again... Memorial Day, 4th of July, some random day in March? In the meantime though, he has plenty of leftovers to keep this Valentine's Day going for the rest of the week.

Happy Valentine's Day to all! And to my Valentine, thank you for being mine.

Super Stitions, Super Meal, Super Bowl

2011-02-09T20:43:00.000-06:00

I have a somewhat superstitious husband. If one of his teams loses while he's wearing a particular shirt, he won't wear it again for the rest of the season (sorry "baby blue Malkin", so long "6th Seed"). If a game's unfolding poorly, he'll quickly switch seats, and trust that by doing so, he'll have some direct, karmic influence on the outcome. During Steelers games, he's particularly intense. He nervously clenches, then furiously waves his ratty, and increasingly misshapen Terrible Towel. And, for some bizarre reason, he refuses to wash it until the end of the season. By Week 17, the thing is disgusting ... you seriously have no idea. A season's worth of sweat, sauce and saliva, all stained on a faded yellow rag. I have contemplated sneaking it into the wash before, but always decide it's just not worth it. So last week when I was asking him to submit his request for his Super Bowl meal, he reminded me that two years ago I made pulled pork sandwiches for the Super Bowl and what happened? The Steelers won their sixth ring. So obviously I would be making pulled pork sandwiches again this year to ensure the Steelers their seventh title. My pulled pork was 1-0, and you just don't mess with a winning combination.

So for Super Bowl Sunday, after all food requests had been submitted, this was our menu:

Appetizer (to be served during the 1st quarter): Mushroom and White Cheese stuffed Pierogies
Main Course (to be served at halftime): Pulled Pork Sandwiches and coleslaw
Dessert (to be served during the 4th quarter): "Black and Yellow" Ice Cream Sandwiches

I had never made pierogies before, so I was anticipating a challenge with our appetizer course. I started off by making a basic pierogi dough. I combined 3 1/2 cups of flour, 3 eggs, a little bit of sour cream and about 1/2 a cup of water into a large bowl. After stirring the ingredients together, the dough was still dry and flaky, so I gradually added another 1/2 cup of water until the mixture came together.

Next, I floured the counter top and began to knead the dough. I continued doing so until it was smooth and only slightly sticky (which should take no more than five minutes).

I wrapped the dough in plastic wrap and left it on the counter to rest for about 20 minutes. In the meantime, I got a head start on the pork by preparing a dry rub.

For my rub, I wanted something full-flavored with a touch of heat. I combined brown sugar, Hungarian paprika, cayenne pepper, salt and black pepper in a small bowl.

Next, after trimming off a little bit of the excess fat, I coated the pork with the rub until it was completely covered.

I then sautéed an onion in the dutch oven before adding in the pork.

Next, I added about 1/3 cup of Apple Cider vinegar, a little bit of tomato paste, Worcestershire sauce, Dijon mustard and about 1/2 a cup of barbecue sauce. At this point, all the hard work was done and there was nothing left to do but allow time and low heat to work its magic.

Once the meat was cooking away, it was time to whip up the filling for the pierogies. I was not a huge fan of the idea of (the more traditional) potato-filled pierogies (wrapping one starch in another seemed a tad excessive, and a bit filling for a mid-evening appetizer). Since my husband agreed to trying something a little different, I decided to go with a mushroom and cheese filling. I began by cleaning and chopping up a whole package of mushrooms. I sautéed those just until soft.

I then shredded about a cup of aged white cheddar, which we picked up at Milwaukee's MetroMart.

I combined these two ingredients into a bowl and seasoned them with a little black pepper, salt and onion powder, then set aside until it was time to fill the pierogies.

I then set off to roll out and shape my pierogies. This would have been the perfect opportunity to break out my new pasta machine that I got for Christmas, but I kept thinking to myself that I could handle this all on my own. Well, I could, and I did, but because of this, my pierogies ended up a little on the large side. Next time, I think I'll try the pasta machine and see if it makes a difference.

To shape the pierogies, I took about a tablespoon or so of dough rolled it into a ball and then rolled it out on a floured surface into the best circle I could with a rolling pin (be sure to cover the finished dough with a towel to avoid drying out). I did this over and over again until all the dough had been used.

It was finally time to fill the pierogies. I did so by taking a spoonful of my mushroom and cheese filling and placing it in the center of the dough.

I then folded it in half and enclosed the edges by pinching the sides together. I repeated this step until all of the pierogies had been filled and sealed.

When Christina Aguiliera forgot the words to the National Anthem, I took it as my cue to cook the pierogies. To do so, I brought a large pot of water to a boil. Once it was fully boiling, I added in the piergoies and allowed them to cook until they had been floating at the top of the water for about 4 or 5 minutes.

After all of the pierogies had been removed from the water, I heated up a little bit of olive oil in a sauté pan. I wanted my peirogies to have a little bite, and a nice outer crisp, so I sauteed them for a few minutes, before finally seasoning them with a little bit of black pepper, and serving them to my ever so anxious husband.

And.... they were a hit! Although Adam said so with a little bit too much of surprise in his voice, I knew they were a success when there were no leftovers. Sautéing them added a wonderful texture and the white cheddar provided a rich flavor that really made the filling stand out. The only thing I need now is to master is how to make them a little bit smaller!

Throughout the course of the day, I had been checking on the pork and stirring it as needed. By the time the Black Eyed Peas were warming up their mics (and dusting off their Light Bright shoulder pads), the pork was juicy, tender and already falling apart. Adam asked me if I needed him to shred the meat, but the job was basically done and with very little effort. As soon as I would pick up a piece of pork with the tongs, the meat would literally fall apart. Perfect!

I toasted the buns, topped them with a heaping serving of pulled pork, plated up the coleslaw that Adam made, and got ready to enjoy a less than glamorous halftime show.

By the 4th quarter, it looked like the Steelers would complete their comeback, and it was time to prepare the final course of our meal. Earlier that morning I had whipped up a batch of my favorite Double Chocolate Chip cookies for the"sandwich" part of the ice cream sandwiches. I loaded them up with a generous amount of vanilla ice cream and then rolled the edges in yellow sugar to complete my fabulous "Black and Yellow" ice cream sandwiches.

Although the outcome of the game was not what we had hoped for, the meal was even better than expected. The pierogies were a great first time attempt and even impressed a Pittsburgh native; the pulled pork was bursting with flavor and could not have been more tender; and the ice cream sandwiches were the perfect comfort as the game came to a very disappointing, and anticlimactic end. Knowing my superstitious husband though, I can't imagine he will be requesting this meal the next time the Steelers play in the Super Bowl, but I have no doubt that all three of these courses will be made again. We will just have to wait until next year for that seventh ring.

Vegetable Casserole

2011-02-03T13:32:00.005-06:00

Eating takes on a whole new meaning when pregnant. I am constantly trying to come up with meals that don't make me want to gag, provide good nutrients for the baby and do not show up on the dreaded "do not eat" list. I've read in several books that by this point in my pregnancy, the baby has already developed his or her taste buds. Meaning the foods I eat from here on out will not only play a huge role in the health and development of my baby, but can also help determine what types of foods the baby will be inclined to eat once he or she is born. Upon learning this my first thought was of vegetables and how I could incorporate as many possible varieties into all of my meals (Adam's first thought was, "Eat as much meatloaf as possible!"). So, in an attempt to get this kid on a healthy eating track I decided to try out a new vegetable casserole with a little help and inspiration from my good friends at Food and Wine.

Pregnancy friendly dish #1: Vegetable Casserole

Ingredients:
Olive Oil
1.5 lbs of zucchini
1.5 lbs of eggplant
1/2 of an onion
1 lb of tomatoes
Blend of Italian Cheeses such as Parmesan and other pasteurized hard cheeses (the original recipe called for feta, but soft cheeses such as feta are on the "do not eat" list for pregnancy - a blend of hard Italian cheeses are a great substitution)
Fresh basil
1/3 cup of panko crumbs
Salt and pepper to taste

First preheat the oven to 425 degrees and prepare the ingredients by slicing both the eggplant and zucchini lengthwise. Make sure to slice them approximately 1/3 of an inch thick. If you slice them too thin (as I did with a few of mine) they will brown too quickly in the oven and will not hold up as well in the casserole. Once the eggplant and zucchini have all been sliced, lay them on an oiled baking sheet and season with olive oil, salt and pepper. Bake until soft or about 10-15 minutes.

Next, chop up all of the tomatoes and dice up 1/2 of the onion. Heat a bit of oil in a large pan. Add the onion and allow to soften for a few minutes. Next add in all of the tomatoes and allow to cook until the tomatoes soften and the sauce begins to thicken. Season with salt and pepper.

Once the eggplant and zucchini have been removed from the oven, it is time to begin layering the casserole. Start by using half of the eggplant in the bottom of the pan. Next spread part of the tomato sauce on top until there is a nice coating over the eggplant. Sprinkle with chopped basil and the Italian cheeses. Next add a layer of the zucchini and then another layer of tomato sauce and basil. Add the rest of the eggplant and zucchini and top it off with the last bits of tomato and cheese. Finally, in a separate bowl, mix the panko crumbs with a tablespoon or so of olive oil and sprinkle over the entire casserole.

Bake at 425 degrees for about 20 minutes or until bubbling.

Serve with a lean protein like chicken for the perfect pregnancy friendly meal. I went with an easy roasted chicken that I seasoned with oregano, basil, onion powder and a little garlic salt and cooked until crisp and juicy.

This casserole can also be a great lunch or snack and heats up wonderfully the next day. It is one that mom and baby (and its meatloaf-loving dad) can enjoy.

Here are a few benefits for both mom and baby founds in theses ingredients:

Eggplant - a good source of fiber, Thiamin and Vitamin K. Also very low in saturated fat and cholesterol.
Zucchini - provides folate, potassium, and vitamin A as well as an extensive list of minerals.
Tomato - a great source of Vitamin C which aids in tissue repair and fiber which aids in digestion. All vital to overall pregnancy health.
Cheese - 1 oz provides about 300 mg of calcium which is crucial for the development of strong bones as well as muscle, heart and nerve development. Also a good source of vitamin A and D.
Olive Oil - a good source of monounsaturated fat (the good fat!). Heart healthy for both mom and baby.
Chicken - 4 oz gives about 25 grams of protein which plays a huge role in the growth of the baby. Also a good source of vitamin B and iron.

To find further nutritional information visit the United States Department of Agricultural website.

baby and cheese and bread

2011-01-14T20:31:00.007-06:00

A lot of changes have been happening recently. Changes that have affected both my diet and, in some ways, my cooking. They have all been good changes, wonderful changes in fact, but nonetheless, have had me quite busy.

Change #1:

In mid-October my husband and I received the best piece of news of 2010. Well, technically I received the news first and then, while trembling, attempted to share the news with him as well. In June of 2011 we will be adding a new member to our little family - we are going to have a baby!

Finding out you are going to be a parent for the first time invokes a great number of emotions. First, there was the overwhelming excitement that made my hands tremble and my voice shake as I attempted to tell my husband (according to him, I didn’t need to say anything, the look on my face gave it away). Then there was a bit of nervousness that started to boil up inside and I quickly found myself asking a million questions. ‘Am I ready to be someone’s mother?’ ‘Can we afford to have a baby?’ ‘How do I pick a doctor?’ ‘How should we tell our families?’ ‘When should we tell our friends?’ ‘What foods should I avoid?’ ‘Should I stop running?’ ‘Am I getting enough calcium?’ ‘Should I have started a prenatal already?’ There were probably one thousand other questions that ran through my head in about a 2 minute span, but you get the idea.

After the nervousness calmed down, reality started to set in and my extreme excitement quickly took its place. At our first doctor's appointment, we were able to get many of our questions answered and I was also handed me a packet (as in multiple pages stapled together) of all the foods and drinks I am not allowed to consume while pregnant, hence the change in diet:

No lunch meat unless heated until steaming

No raw foods, including but not limited to sushi or raw eggs (there goes batter tasting!)

Limit caffeine intake to 300 mg or less a day

No soft cheeses

Limited seafood intake to one serving per week

No fish with high contents of Mercury (swordfish, shark, king mackerel, etc.)

All meat must be cooked to well done

No artificial sweeteners

No alcohol (obviously)

No mayonnaise or mayonnaise-based products unless made at home

Limit number of processed foods

No Herbal teas

No smoked or cured meats

No Apple cider or any other unpasteurized beverages

Again the list went on and on - for 8 plus pages. As a first time mother-to-be I am more than happy to follow these rules and perhaps a little bit too uptight about them (although sometimes, especially when you are 6 weeks pregnant and traveling through Europe, it can be very difficult and unnerving to find foods that you are allowed to eat - like the one time in Fussen, Germany when I unknowingly ate an item from the do not eat list and then proceeded to cry for 20 minutes while my poor husband tried to console me by telling me women have been having babies for centuries and most likely ate things from the "do not eat list"), so the rules have changed my eating habits a bit and forced me to look a little bit more carefully before throwing an item into the shopping cart or ordering off of a menu.

In addition to the required changes, my appetite has also had its ups and downs. There are days when nothing sounds appetizing and the thought of eating turns my stomach; then there are days when I am starving all day long, no matter how much or what I consume. Every day brings something new - and I never know what the baby is going to want to eat that particular day. For example, in my first trimester I could not get enough carrots. I ate so many carrots that I started to worry that our baby may actually come out orange. It’s been an adventure, but of the best kind and I have been working on and experimenting with many pregnancy friendly meals to share here with all of you. So stay tuned!

Change # 2:

After we found out that we were expecting, we also decided to change our surroundings. My husband was offered a great job in Milwaukee, so after the holidays, we packed up our belongings and headed north to the great state of cheese. Although we have not been here for too long, I can already tell that the culture in Milwaukee will have an influence on our cooking and eating habits. Not only do they love their cheese, beer and fried foods here, but there are also an abundance of food stores (finally, a Whole Foods!) and a vast array of restaurants options. I can only imagine that in the next few months as we explore our new city and become familiar with our new surroundings, that there will be many blog worthy meals.

As for now, I am sitting in our furniture-less condo waiting for the Time-Warner Cable man to arrive and hook up our Internet. Once that is done, I can guarantee, many more posts. And once I fully explore the city, I hope to integrate all of the great food, flavors and cooking styles this part of the country has to offer; but the beer tasting and brewery tours will have to wait another six months!

Italian Favorites

2010-12-05T21:13:00.002-06:00

I have been quiet for awhile. Not because I wanted to or because I was not cooking, but rather because the husband and I were traipsing our way across Europe. Two of our weeks were spent falling in love with Italian food and with every taste and every bite new ideas came to mind. I cannot count the number of times my husband said "we have to make this when we get home." From pastas and pizzas to soups, salads, pastries and gelato, we were treated to something new and exciting every day.

Although there were many great restaurants and cafes (some fabulous, others somewhat less fabulous), there were three main places that stood out in our minds and would persuade me to fly all the way back to Italy just to experience them again. So in case anyone out there is thinking about taking a trip to Italy, here are my three Italian favorites:

1. Trattoria da Fiore - San Marco 3461, Calle delle Botteghe, Venezia

My husband found this restaurant on our first night in Venice. We had no idea what to expect, but as we watched many locals stream in, we figured it must to be worth the try. We were met by a very friendly staff who seated us at the front of the restaurant right next to the window which allowed for an endless amount of people watching. The restaurant itself was simply yet nicely decorated with a full anti pasta bar that the waiters would prepare mouthwatering plates of food from. After reviewing our menu multiple times, I settled on a simple pasta with fresh crab meat and the husband ordered linguini Frutti di Mare.

Within no time, we were both served the most beautiful bowls of pasta. They were simply prepared, but each bite was perfection. We were both so impressed - and it was the simplicity of the dishes that made them so wonderful. Rather than being weighed down with thick sauces and heavy pastas, we were treated to fresh pastas dressed in light sauces and drizzled with olive oil and seafood that tasted exactly as they should. Our dishes were not over done with spice and cream, instead, they were true to their ingredients, and better for it. The only thing I could have asked for was more.

2. Trattoria le Mossacce - Via del Proconsolo, 55r, Firenze

We actually discovered this Florentine restaurant because of a rave review in one of our travel books. It was a bit of a hike from our hotel and there was a bit of a wait when we arrived, but the food made it all worth it. It is one of those places that you immediate feel like you are home upon entering. We sat at a table with one other couple and a young man who was dining alone. It was crowded with tables on top of tables, but the atmosphere was friendly and conversation entertaining. We started off by sharing a bowl of Ribolitta, a twice-cooked vegetable soup made with beans and day old bread. It was delicious, one of the best bowls of soup I've ever tasted; a dish so warming and savory, that it quickly supplanted Minestorne as my favorite Italian soup, and inspired a new obsession. We tried about five different Ribolitta's as we made our way through Italy - but I can say with full confidence, Tattoria le Mossacce's was the best.

After our soup, I ordered Cotolette alla Milanese (Veal Cutlets Milanese), and the husband went with Osso Buco, while we shared a side of "sauteed vegetables." The great thing about our table was that we were right next to the kitchen and got to watch as three Italian men whipped up meal after meal and did so with speed. Before I had the chance to get over how wonderful our Ribolitta was, our meals were served. My veal, again so simple and paired only with lemon, was the probably the best piece of veal I've ever had. It was lightly breaded, and bursting with flavor; crisp on the outside, and tender on the inside. When the husband asked for a bite, I contemplated keeping it all for myself (then, quickly thought better of it). Although I did not get a chance to taste his Osso Buco he raved about it for weeks and from my own experience I trust that it was good. And if the first two items were not enough, our side of sauteed vegetables (essentially, a big bowl of spinach) was incredible. It appeared to be prepared in olive oil, and again, with lemon juice. We more or less licked the bowl clean. Walking home after that meal, I think proclaimed Tattoria le Mossecca the best restaurant in all of Italy.

3. Pizzeria Baffetto - Via del Governo Vecchio, 114, Roma

Finally, pizza. Obviously there was quite a bit of pizza in Italy. We had some great finds early on; and then there were a couple places that catered a bit too much to the America taste, disappointing us with their thick, doughy crusts and heavy mounds of plastic-like cheese. But when we made our way off of the tourist track, we found some of the best pizzas in the world.

One of our favorite pizzeria's was in Venice, but our number one place was a hole in the wall joint on a side street in Rome. We had heard of this place earlier in our trip and were told that you had to get there early because there would be a line outside the door. We knew it did not open until 6:30 p.m., so at about a quarter til we made our way over and decided to duck into an Irish bar for a quick drink before dinner. At 6:20 p.m. we left the bar and to our surprise found a line already formed outside of Pizzeria Baffetto. At 6:30 on the dot, the doors burst open and the owner made a joke in Italian, telling us they were closed for the night and told everyone "vada via!" (go away). People looked back and forth at each other not knowing what to do before the owner came back out laughing, and ushered the line inside. Again, we sat at crowded tables with other families (which, by this point, we realized was a good sign that we'd found a great place).

Our meal: bruschetta with tomatoes, mushrooms, beans, olives and prosciutto, drizzled with olive oil and topped with sea salt. Next, the thinnest pizza (I am talking about cracker thin crust) topped with fresh mozzarella, zucchini flowers, and artichokes. Although the toppings were too slim (I personally would have added more) the pizza was so thin and cooked so perfectly in a wood burning stove, that by the end of our meal we were actually contemplating ordering another one. We ended up resisting, but with that, Baffetto became our favorite pizzeria. It was the only place that we found that perfected the cracker thin crust, and the energy within the restaurant added extra points to an already fabulous meal.

There were many other places, in many other cities that we truly enjoyed (I had an amazing pumpkin ravioli and a superb stuffed squid, both in Rome) but these three, without any debate, were our favorites. Each served a different type of true Italian cooking and each left us wanting another round. So if any of you find yourselves heading to Italy, trust me when I say, you must go to these eateries. You will not be disappointed.

Oh and just in case anyone is wondering, the best gelato I had was "Peanut"- truly amazing and worth every last calorie. Adam claims his favorite was "Amaretto" (but he had at least seven "ciocolattos," so I think he might just be trying to sound cultured). I am still sticking with Peanut as the best. Perhaps someone else can make their way to Italy and cast a much needed third vote for us.

Tailgate, game and a meal?

2010-10-21T17:21:00.008-05:00

Each fall I am presented with the same old challenge. Can I wake up early on a Saturday, tailgate all day with friends and family, go to a 4 hour long football game (many times in heat, wind, rain, or snow), walk home after the game and then cook a satisfying and tasty meal? Many Saturdays in the past, especially those which have included many guests, the answer has been no. Sometimes it is just easier (and nicer) to go out or eat leftovers. But after a day of tailgate food and beer, sometimes a nice, healthy homemade meal is what everyone really needs. So this last weekend I vowed to turn that “no” into a “yes” and I had the perfect tool to do it with: a dutch oven.

As a little kid I was never a big fan of the “one pot meals.” I stuck my nose up at the beer stews I was served, I would stare in disbelief if soup was the main attraction and I only stirred my chili around in my bowl rather than eating it. Now that I am older and cook for myself, I have come to love those one pot meals with all my heart. You can throw several different ingredients into a pot, turn it on low and let it be for hours on end. The results are tender meat, flavorful gravies, perfect vegetables and a happy family after a long day. Trust me, this method of cooking can save both you and me every Saturday this fall.

Although we did not have family in for the weekend, we had lots of friends to meet and tailgates to hit before the big game. So first thing Saturday morning I was off to the store. I grabbed beef, onions, carrots, beef stock, mushrooms and red potatoes: my staples. The rest of the meal could be created from items already at home.

Once at home I seasoned the meat with an array of spices: rosemary, onion powder, paprika, salt and pepper. I then seared the meat in a large pan to lock in the juices.

Next I chopped up my vegetables - all at once - so that the rest of the process would be simple and quick.

I heated up a little bit of olive oil in my dutch oven until hot and then added in my sliced onions.

After letting the onions sweat for a few minutes, I then threw in the carrots and potatoes and allowed them to begin to soften.

After a few more minutes I added in a bit of flour so that when it came time to pour in my liquids they would begin to thicken more easily.

Finally I added in the meat, beef stock and the drippings from the pan in which I had seared the meat and raised the heat to medium-high.

To add some additional flavor I added a bit of mustard, tomato paste, a touch of cooking sherry and a splash of red wine to taste. All these flavors worked together to create a full-bodied sauce. Lastly for some richness and since I had it on hand, I added Guinness (my sister, who studied abroad in Ireland last year, was a huge proponent of this addition).

After those ingredients had cooked together for about ten minutes, I added my final ingredients: mushrooms and spices to taste.

At this point everything was ready to go. All that was needed was time to cook. I turned the flame down to low and let it dutch oven work it's magic for the next 8 hours. By the time the festivities and football game were all over, the house was bursting with the succulent smell of stew.

Right before dinner was ready to be served, I removed the meat for the pot and put the husband in charge of slicing it. I then made a simple rue out of flour and butter. Once complete, I added the liquid from the pot, turned it on high and allowed the sauce to thicken into the perfect gravy.

The only thing left to do at this point was warm up some crusty bread for dipping, strain the vegetables from the stew pot and serve!

This was a great meal that was much needed after a long day of football activities! It filled us up and there were plenty of leftovers to save for the rest of the week. I hope you take advantage of this slow cooking method when you need a great meal on a busy day!

And here is the quick appetizer I whipped up before dinner. I simply chopped up tomatoes and added balsamic, fresh oregano from the pot I planted earlier this summer, fresh basil, pepper and sea salt. I also made an olive tapenade. I topped bread slices witch each of the toppings, a bit of the parmesan cheese and threw it in the oven for about 10 minutes. The husband loved them and they could not have been easier to make!

Happy fall cooking to all you great chefs out there!

Birthday Celebration

2010-10-03T14:03:00.005-05:00

We celebrated the husband's birthday last week and as tradition goes, he picked the meal of his choice - with no vetoes from me. Throughout the year, he often requests certain dishes that result in disappointed, and even quizzical looks from me. Sometimes his request are granted, others, not so much. Although he does select many of our meals (think various pots 'o meat, meatballs, meatloaf, roast beef, brisket, barbecue pulled pork, etc - are you seeing a trend here?) birthday dinners are usually more extravagant and include higher quality cuts of meat or fishes, nice wines and elegant cakes. In past years, his birthday dinners have consisted of filet mignon, beef tenderloin with mushroom gravy, twice baked potatoes, mushroom risotto, glazed carrots, chocolate ganache cake, coconut cake and various pies. This year his selection, true to form, was all boy: Chicken Pot Pie and Pumpkin Cake. So in honor of his 26th, I attempted my first ever Chicken Pot Pie.

Having never made a Chicken Pot Pie, I skimmed a few recipes, but could not find one that met my exact expectations. With a few ideas in mind I got to work. I started off by sautéing half an onion in a bit of olive oil until fragrant.

Next I chopped and added 3 stalks of celery to the pan and allowed them to soften for several minutes.

Once the celery had softened a bit, I add roughly 3/4-1 cup of flour and allowed the flour to heat up in the pan for a minute or two. Once warmed, I scrapped the pan loosening any scraps before adding in my liquids.

Next, I added in the liquids: approximately 2 cups of chicken stock and about 1/2 cup of white wine and mixed the ingredients together until thick and creamy in consistency.

Once I had the right consistency, it was time to add in 1/2 cup of low-fat milk as well as 2 large chicken breasts which I had chopped earlier. I allowed the chicken to cook in the pan for about 5-7 minutes.

Once the chicken was cooked through, it was time to add all of my chopped vegetables: carrots, peas and corn. I used 4-5 large carrots, 1 cup of peas and 1 cup of corn. Feel free to include as many vegetables as you would like. It is a great way to bulk up the meal and keep it healthy. Finally, I seasoned the dish with freshly cracked black pepper, a bit of salt, and a touch of paprika.

I cooked the mixture on the stove for a few more minutes allowing the vegetables to heat up. Once this was complete, I poured the entire mixture into a glass pan to finish off in the oven.

I have seen several other cooks make Chicken Pot Pie with biscuits on top rather than in the tradition flaky crust. The birthday boy was all for this idea, so rather than whip up a pie crust, I topped my mixture with biscuits and threw it into a preheated oven 35 - 40 minutes or just until the biscuits were golden brown and the mixture was bubbling. (Note: if the biscuits are beginning to brown before the pot pie is ready, cover the pan with tin foil to avoid burning the biscuits and continue cooking until done.)

When reheating any leftovers, you can do so in a sauce pan on the stove. Feel free to add more flour or chicken stock if necessary.

While the Pot Pie was cooking, I got to work on the Pumpkin Cake. I had recently found a recipe for Pumpkin Cake at The Spice House, a wonderful spice store that I could spend far too much money in if allowed. Their recipe seemed like just the one to finish off the birthday dinner.

First, mix white sugar, brown sugar and eggs together in one bowl.

Next, add in pumpkin and oil and mix until just combined.

Lastly, add in white flour, whole wheat flour, baking soda, salt and pumpkin pie spice.

Pour into a greased cake pan and cook at 350 degrees for approximately 40 minutes or until done.

The cream cheese frosting for this recipe called for Brandy. I did not have Brandy on hand, so I substituted a little Cognac instead. Here is how:

Beat butter and cream cheese until smooth.

Add in a few tablespoons of pure maple and 1 tablespoon of Cognac. Although the recipe did not call for it, I also added in a bit of cinnamon. Lastly, add in powdered sugar until the frosting is thick and spreadable.

Once the cake has cooled, top with the frosting and celebrate another great year!

Happy birthday to my wonderful husband!

Fall Cooking: Roasted Chicken

2010-09-26T14:28:00.000-05:00

Now that summer is officially over, we have many new things to look forward to: cooler weather, the changing of leaves, football (lots, and lots, of football), a whole new line of clothes, campfires on crisp evenings, and so much more. Even the air smells different. Everything around us is changing - including our cooking. Fall demands both rich and spicy flavors, food that warms you from the inside out and brings back childhood memories. As the air turns colder, we have a whole new selection of food to pick from: squash, apples, pumpkin, sweet potatoes, mushrooms, and pears are all in season. Even our techniques change, as we move away from outdoor grilling and lighter dishes, and back inside with crock pots and slow roasting. Rather than salads and barbecue we can look forward to homemade soups and stews. Fall is, quite simply, a great time to get your cook on in the kitchen.

One of the first dishes I wanted to make to celebrate this change of season was a whole roasted chicken. Its easy, affordable and one bite takes me back to days long ago. Back to when the start of a new school year and "Five Star" notebooks sent me into a tizzy of excitement, to a time when raking leaves was an adventure and not a chore, when having cold hands was a result of hard play and therefore hardly noticed, to a time when I lived in my light blue soccer uniform and Umbros were definitely the "in" thing, and when bed time was determined by the setting of the sun. Back then, my siblings and I would pour into the kitchen tired, dirty and all talking at once, and be met by the aroma of a beautiful roast chicken. Those were goods days, some of the best. This recipe helps take me back there.

Ingredients:

1 whole chicken

1 lemon

1 large onion

3-4 chopped carrots

2-3 stalks of celery

Chicken Broth

Paprika

Rosemary Leaves

Fennel Seeds

Cayenne Pepper

Sea Salt

Freshly cracked ground Pepper

Butter

Your first step is to prepare and clean the chicken. This can be an intimidating task for any first timer, but it is not as difficult as it may seems. If you have a frozen chicken you will want to completely thaw it before beginning. Start by removing the neck, giblets and kidneys from the cavity of the chicken. Next, rinse the chicken under cold tap water. Be sure to rinse inside the cavity as well. Once clean, pat down with paper towels until dry.

Slice the onion into rings and place at the bottom of your roasting pan. On top, add the chopped carrots and celery. These vegetables will be the surface on which the chicken will sit.

After the chicken is cleaned, rub a little bit of butter of the skin. Next, prepare the rub. To do so add the juice of 1/2 a lemon, paprika, rosemary leaves, fennel seeds, cayenne pepper, salt and pepper to taste. If you prefer a spicier flavor add more paprika or cayenne. Once complete, rub the mixture all of the chicken and inside the cavity.

Once the chicken is smothered in the rub, place the other 1/2 of the lemon in the cavity. This will help add an extra boost of flavor.

Finally, place the prepared chicken on top of the chopped vegetables in the roasting pan. Pour about a cup of chicken broth into the bottom of the pan. Sprinkle a little bit of salt and pepper over the entire pan.

Cook at 425 degree for an hour to an hour and fifteen minutes or until the meat thermometer registers at 170 degrees. While the chicken is cooking, baste it a few times with the broth from the bottom of the pan to add both a bit more flavor and moisture.

Once the chicken is done, remove from oven and allow to sit for 5-10 minutes before slicing. Serve with sweet potatoes, spinach and the vegetables from the pan.

Enjoy this fall dish and after the feast if there are leftovers (we had tons!), use the bounty to make another fall supper such as chicken soup or Chicken Tetrazzini. What are your favorite dishes to make from leftover chicken? Feel free to share in the comments!