My Inspired Table

Summers in the 70's

2013-05-16T10:09:00.000-07:00

Me and my sister circa 1970

If there is one dish that brings me back to a more simpler time and reminds me of summer, it is macaroni salad. This was the staple of our summer evening barbecues back in Wilmette, Illinois, when I was growing up. Swimming and lounging around the pool all day, the adults would drink homemade Pina Coladas or Margaritas, Santana or The Doobie Brothers would be playing on the stereo, and my dad would fire up the grill with his electric starter wedged in a tower of charcoal briquettes. It wouldn't be long before a neighbor would stop by and join in on the conversation and take a dip in the pool. Our back yard backed up to a forest preserve and you could hear the music of crickets and cicadas, while fire flies lit up the dark of the night like little blinking beacons in the air. I can remember the smell of fresh corn on the cob cooking on the grill, as they steamed inside their husks and the outer leaves became charred. Baby back ribs, hamburgers, hot dogs or skirt steaks were accompanied by baked beans with barbecue sauce and brown sugar, which baked in the oven all day. And there was macaroni salad. I can remember sitting at the kitchen table, in the house that I grew up in, chopping red onions, celery and tomatoes with my sister, Linda, as we made the macaroni salad together. After dinner, we would play penny poker in our screened in porch. We would light candles in little votive holders and taper candles were inserted in the tops of old wine bottles, with the wax that had dripped down along the sides from many candles before. The wax created a beautiful mixture of color and texture. There was no TV, just the sounds of the forest, the music from the record player and the laughter of my family. Funny how one simple dish can bring back so many memories.

Classic Macaroni Salad

1 box of elbow macaroni
Hellman's mayonnaise
Tomatoes, chopped
Red onion, chopped fine
Celery stalks, chopped fine
Lawry's seasoning salt.

Cook macaroni as instructed on box, rinse, drain, cool. Mix chopped tomatoes, onions and celery with the pasta. Add mayonnaise and season with seasoning salt to your liking. Chill in refrigerator for about two to three hours, or all day. Before serving, taste and adjust seasoning with extra mayo or seasoning salt if necessary. Enjoy!

Planting the Seed

2013-05-14T07:32:00.001-07:00

As much as we may like to think that our husbands can read our minds, they can't. Sometimes you have to express what you want. Two weeks ago I decided to do just that. I thought I would "plant the seed" by telling my husband I wanted a vegetable and herb garden for Mother's Day. I couldn't let another Mother's Day go by with receiving the standard flowers (as nice as those are, but they die in two days), or the possibility of getting another purse. As much as I love purses, I really didn't need another. Yes, ladies I just said that. I know, weird that came from me. But this Mother's Day I really wanted to do something as a family, and I have been wanting to do a vegetable and herb garden for a long time. Every summer I have the thought, but never act on it. One year I got as far as starting the plants by seed, planting each vegetable variety in little peat moss pellets, but failed to take care of the little sprouts and get them in the ground.

For some of you who may be thinking, "What kind of gift is that? How about being pampered at a spa for the day?" I have to say that I am really lucky that I could do that sort of thing any time. It's not special enough. My kids are older now, and I remember a more simpler time when they were younger and they would make Mother's Day cards and gifts in school. My mother always said, "These days never come again." And she was right. So what could be more special than being together and creating family memories. The garden was the perfect way to spend time outside away from cell phones and the TV, and it was the perfect gift because it would be one that would keep on giving all summer with its bountiful produce. And since I love to cook, it was something I would enjoy and appreciate. And who knows, maybe another "seed" would be planted in the minds of my children and get them to think about what simple pleasures are.

The original plan for the project was to be 1 part recycle, 1 part gardening and 4 parts group project, meaning all of us would do it together. The recycle part was to use wine crates as raised planters, but I wasn't successful in finding them. Apparently, I wasn't the only person who had seen that idea (ahem, Pinterest). I opted for raised cedar planter boxes instead, and after we cleared some plants out and leveled the area as best as we could, we assembled them and filled with soil. I did manage to get some recycling in the project by making plant markers from wine corks and wooden skewers. I thought the kids were going to moan and groan about doing it, but they rose to the occasion and there were no sour faces.  For the cost of a nice purse I have something far more purposeful and meaningful to me. After awhile the material gifts, as nice as they are to receive, don't really matter anymore. I can't wait to see everything as it grows and I'm looking forward to cooking with my harvest this summer and sharing all the recipes with you. Life is good!

In my garden: Japanese eggplant, zucchini, Japanese cucumber, orange, green, yellow, and purple peppers, jalapeno peppers, poblano/ancho peppers, habanero peppers, lemon boy tomato, heirloom black krim tomato, cherry tomato, beefsteak tomato, sage, sweet basil, purple basil, oregano, lemon thyme, thyme, rosemary,dill, chives, grapefruit mint, flat leaf parsley, and from seed - beets, radishes, green onions

P.S. I didn't get a break from being in the kitchen on Mother's Day. I made my mom Lemon Raspberry Tea Squares which are delicious! I've been told I should open a bakery, these are that good. Gifts from your kitchen are always nice to give.

Lemon Raspberry Tea Squares

1 1/2 stick unsalted butter, at room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon of Kosher salt
3/4 cup raspberry preserves
Confectioners sugar to garnish

Preheat oven to 350 degrees. Butter an 8 or 9 inch baking pan and lightly dust with flour. With mixer, cream butter and sugar until light and fluffy, Add egg, vanilla, salt and lemon zest and continue to beat until smooth. Add flour in small batches and mix well. Place half of the batter on the bottom of prepared pan, pressing down. Add the raspberry preserves, then crumble the remaining dough on top of the preserves. Bake for 30 to 35 minutes. Allow to cool for 20 minutes before you cut into squares.

Adventures in Dining - At Our House

2013-05-10T11:12:00.003-07:00

My lucky husband. Or maybe not so lucky. He usually doesn't know whats for dinner until he walks through the door. He never knows what he might enter in to either. I could have the kitchen torn apart with every pot, pan and bowl out as I prepare dinner. I could be mumbling to myself, reading the next steps to a recipe, while he is trying to tell me about whats in the mail or about his day. Or I could not have anything planned and its either a left over night or we go out. On average I make dinner 4 times a week, giving myself a break on Friday, and if we feel like staying in on a Saturday night and cooking a romantic dinner for two we do.

Last night the dinner adventure began with me telling him as soon as he walked in the door, "I know you don't like scallops, but I think I'm going to change your mind after you taste these". He had an "oh man, you know I don't like scallops" look on his face, to which he said, "Is there a back up dinner?" I told him I'd make him something else if he didn't like it, but I was sure that he would, and I was right.

I had purchased scallops the day before and I wasn't sure what I was going to do with them. I searched my cookbook library and found two recipes that I had most of the ingredients. One had an orange marinade and then there was this one from Ina Garten's new book "Foolproof". My daughter chose Ina's recipe. Good girl! It was amazing. It took about 10 minutes to prep the ingredients for the puree, and then 25 minutes for it to cook. It took less than 10 minutes to puree the mixture, and 6 minutes to cook the scallops. I cleaned up while the potatoes, leeks and celery root were cooking. I had a gourmet meal in less than 1 hour! I made one minor change to the original recipe and that is I reduced the cream by 1 cup and added 1 cup of milk in place of it. Bon appetite!

Scallops with Potato Celery Root Puree

5 tablespoons unsalted butter
4 leeks, white and light green parts chopped, rinsed, drained
1 1/2 pounds Yukon gold potatoes, peeled and diced
2 pounds celery root, ends trimmed, peeled and diced
2 cups heavy cream
1 cup milk
4 teaspoons Kosher salt
1 to 2 tablespoons fresh black pepper
24 medium sized sea scallops (buy them with muscle removed, Costco has good ones)
4 tablespoons grapeseed oil
Minced chive for garnish

Melt butter in a large stock pot or dutch oven, add leeks and saute over medium low heat for 8 to 10 minutes, making sure not to brown them. Add potatoes, celery root, cream, salt and pepper. Stir to combine well, and bring to a boil. Lower heat to very low and cover pot. Cook for 25 minutes. Stir occasionally, and be careful not to scorch the mixture on the bottom of the pan.

In batches, puree the mixture in a food processor. Return to pot and keep warm. Pat scallops dry with paper towel. Season with salt and pepper. Heat about 2 tablespoons of grapeseed oil on medium high heat.
Working in batches, sear scallops for 3 minutes on one side, flip and cook for two more minutes on the other. Add additional grapeseed oil to pan as you cook the remaining scallops. Spoon puree on plate, top with scallops and garnish with chives. Serves 3 scallops per person for 8 people as an appetizer, and serve 6 scallops per person for 4 people.

Giddy for Kitchen Gadgets and Gizmos

2013-05-09T11:46:00.001-07:00

We are all have our weaknesses, right? For some it's shopping, for others it may be chocolate, and while I can agree with both of those I have another weakness. Kitchen gadgets. Yes, all those things that most people can't wait to get rid of when they down size, or decide they don't like to cook, I love. For as long as I can remember I've been fascinated by kitchen gadgets. As a child I remember the whirly rotating whisks that rapidly spun as you cranked the wooden handle. I loved to whip eggs using it when making scrambled eggs. And then there was the chopper, with its triple blade and it too had a wooden handle, which was used to chop anything from eggs for egg salad, cooked chicken livers for chopped liver or anything else that needed to be chopped and diced. There was also a metal cherry pitter that hand handles that looked like an industrial syringe, and every summer we would pit cherries for pies, tarts, or just because it was fun to use.

As my love for cooking grew, so did the appeal of kitchen accessories. I started out with a garlic press, I had a garlic roaster, and folding pie molds to make hand tarts or empanadas with. My collection grew instantly when I became a representative for Pampered Chef. I had the pizza stone and clay baker and clay bowl, which made juicy tender chicken when you put the bowl over the baker. And of course I can't forget to mention the apple and potato peeler, corer and slicer, which made cork screw ribbons of apples or potatoes. Later on I took an evening job at Williams Sonoma, where I really got the goods! With their 40% discount and monthly contests they ran I was in kitchen heaven! I don't think I took home much of a paycheck. I won an electric bread maker machine and numerous Calphalon pots and pans. I got a pasta machine, ravioli press, pastry bags and tips, a hand chopper, lemon zester, melon baller, ice cream scoops for making perfectly round cookies, and all the rage at the time was the Silpat, that rubbery non-stick mat, which I have only used twice by the way, and so much more. Which leads me think, do I need all of these gadgets, gizmos and machines?

Yes, I need them! This is really not an unhealthy plea, for I actually use most of what I have. I have collected all of these items in an effort to make my love of cooking easier, and for the "just in case" moments. Just in case I want to purée my soup in the pot, I have an emulsion blender. Just in case I want to make french bread in the shape of a heart, I have a baking tube for that. Just in case I want to take my home grown tomatoes (which I will grow some day soon I hope), and use a food mill to make the perfect tomato sauce, I've got that too. Having all these gadgets also makes me feel confident in the kitchen, like I can tackle any recipe because I've got the right tool. I also feel a little chefy having all these tools of the trade. It's fun for me!

I admit I do have a couple of "as seen on TV" gadgets, like the Betty Crocker Bake'n Fill pan (which I have used and works well), and the Pancake Puff pan (I have yet to use) which makes little puffy pancakes that you can fill with jelly or pudding. My latest useful additions to my collection, however, is a corn peeler which scrapes the corn right off the cob, and a pineapple slicer and corer. Yes, I could use a mandolin (yes, I have one of those too) or a good old fashioned knife to cut the kernels off, but this tool does it so much better.

Through the years I have weeded out some items like the bread maker and an electric wok, and a deep fryer, which actually I'm sorry I let that one go. Now, there are some gadgets that I think are silly and I would never buy, like the pickle grabber. It looks cool, with is three prongs that retract in and out of a pen like case, but I would use a fork or maybe even my fingers to get a pickle out of a jar. And toast tongs also would be among the silly item list. See, I'm not totally out of my mind, but I may be out of drawer and cabinet space!

A Humble Beginning and a Tiny Kitchen

2013-05-02T12:33:00.000-07:00

My husband and I got married when we were 24 years old. 24! We were so young. Not out of college for very long, just starting jobs, we were a little naive, and we were still learning who we were as individuals and who we were as a couple. But before we got married I had two goals that I wanted to accomplish. They were to travel and to have my own apartment.

I accomplished my first goal the summer of my junior year in college. I went on one of those trips that if it was Tuesday we must be in Belgium. I went with a group of other college aged kids touring 13 countries in three weeks. It was one of the greatest experiences, and I went by myself, not knowing a single person in the group. The other goal of mine was reached after I had been out of college for 6 months. This goal was a suggestion, maybe really more of a request, that came from my older sister. Living on her own and a being teacher, she knew the value of being an independent woman, having a career, and how important it was for a woman not to go directly from her parents home to her married home.

My sister and I went apartment hunting soon after I took a job as a recruiter for an temporary consulting firm for engineers. I found a studio apartment walking distance to my job. It was a four story prewar building in a small downtown area in a suburb of Chicago. It had all the vintage characteristics I had been longing for. It was a stone and brick clad building with 9 ft ceilings and crown molding and the unit had wood floors. The mail boxes in the lobby were brass and in rows all on one wall, and the banisters were large, decoratively carved and stained dark brown, along with doors to each unit. The building was close to a historical movie theater, the train and near shopping. I had traded convenience and charm for amenities. It wasn't fancy. There was no doorman, air conditioning was from a window unit, it had a radiator (that hissed during the winter), and there was no elevator. I lived on the top floor, and thanks to my two brothers and my brother in law, who schlepped every piece of furniture and every box up the stuffy hot stairway that led to what was to be my home. It was mine. I couldn't have been more proud. My new job didn't pay much, $16,000 (this was 1989), but I had health insurance. I learned to pay my own bills, balance a checkbook, and generally keep things in order. There was no one to do things for me and this was an essential part of growing up and dealing with life after college and learning to be on my own.

Since the apartment was small, and I had no money, it was decorated and supplied with items that were in my parents basement. Hand me down furniture, old dishes that were my sisters, and other odds and ends from apartments that my brothers and sister had that my father kept in the basement. Nothing should go to waste was his motto. All that I could fit in the space was a day bed, two night stands, a TV and stand, and a table that was in front of the day bed. The place was like a large version of a dorm room. However, there was an amazing walk in closet that any woman would have envied, and in it fit this huge, tall dresser that was from my parents first bedroom set. There was one window in the single room, with the air conditioner unit sticking out, and it over looked the busy street. The apartment decor seemed a little Bohemian in style and even though nothing matched, it didn't matter.

This is very similar to my first kitchen,

except no microwave or dishwasher.

This picture I found even has the

louver doors.

The studio apartment had a pullman kitchen, which was just a refrigerator (no ice maker) to the left, then a sink and a gas stove all in a row on one wall that had some cabinets above. There was no modern conveniences of a microwave or a dishwasher either. There were huge sliding louver doors that would close off the kitchen. I had a small rolling cart that had a top and slide out baskets that served as an extension of the kitchen were I stored utensils and a toaster. It was in this tiny kitchen that I remember making egg rolls from scratch, and a plum tart, and tuna noodle casserole, among many other dishes. Looking back it would have made an interesting back drop to a cooking blog. The small kitchen, with no counter space, dated appliances and no eat in area, didn't stop me from wanting to cook. I had a passion to learn, which must have been from all those cooking shows I'd watch with my mother.

Back then I continued to add to my recipe collection that I had started in college, and soon began a small collection of cookbooks. I decided to go down memory lane and brush off the dust of one of my first cookbooks that my mother bought for me. "Make it Easy in Your Kitchen" by Laurie Burrows Grad was a great book that really had easy and quick recipes, perfect for me as I began to experiment in my tiny apartment kitchen. I thought I'd share some favorite recipes from this book with you and I hope they make cooking easy in your kitchen too.

This pancake is great on a lazy Sunday morning. Serves 3 to 4

Dutch Babies

3 tablespoons unsalted butter
3 eggs, at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup milk, at room temperature
Garnish with confectioners sugar and a little squeeze of fresh lemon juice.

Preheat oven to 450 degrees. Melt butter in a 10 inch skillet. Using a mixer, beat eggs, gradually adding flour and salt. Add milk and beat until smooth. Pour batter in prepared skillet and bake for 15 to 20 minutes until pancake is puffy and golden brown.

These grilled swordfish steaks are a favorite of ours. I used to make this all the time, but stopped when I had heard not to buy swordfish due to over fishing. This is no longer a problem. Serves 4

Grilled Swordfish Steaks

4 swordfish steaks
2 to 3 tablespoons olive oil
Salt to taste
1/4 white pepper
Pinch of paprika
1 tablespoon fresh lemon juice
2 teaspoons fresh chopped flat leaf parsley

Marinate swordfish steaks in olive oil, salt, pepper, paprika, garlic, lemon juice and parsley for 30 minutes at room temperature. Grill fish for 6 to 8 minutes on each side, baste with marinade.

These raspberry tea squares were a favorite of my mothers.

Raspberry Tea Squares

1 1/2 stick unsalted butter, at room temperature
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup sliced almonds (optional)
3/4 cup raspberry preserves
Confectioners sugar to garnish

Preheat oven to 350 degrees. Butter an 8 or 9 inch baking pan and lightly dust with flour. With mixer, cream butter and sugar until light and fluffy, Add egg and vanilla and continue to beat until smooth. Add flour. Mix well. Place half of the batter on the bottom of prepared pan, pressing down. Add the raspberry preserves, then mix the almonds with the remaining batter and crumble on top of the preserves. Bake for 30 to 35 minutes. Allow to cool for 20 minutes before you cut into squares.

A Mother's Little Helper - The Grill

2013-05-01T19:31:00.000-07:00

Many working women ask me, "What quick recipes do you have?" Well, my quick recipes involve my best cooking tool which is the grill, and that is how I get a tasty meal on the table so quickly. I am a working mom too, and I have distractions and struggles as does any mom when its time to get dinner ready. Grilling has become one of the best ways to get a quick meal ready. If you have read previous posts of mine you know I grill all year, through rain or snow. Sure there are times you have to plan and marinate something, but you can do that while you are at work. Other times you can get away with marinating something in an hour. Take last nights dinner. I marinated some shrimp for an hour, put them on the grill, and bam! Dinner was ready. I even blanched some leeks and made a marinade for that too while the shrimp were getting their flavor on. Here is a short cut dinner recipe.

Grilled Shrimp with Leeks

12 to 18 raw shrimp, deveined, defrosted if frozen
1 package McCormick's Grill Mates Garlic, Herb and Wine Marinade
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/4 cup water
1 tablespoon white balsamic vinegar
For leeks:
4 leeks, washed well, cut lengthwise, leaving the root intact
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
1 teaspoon fresh lemon juice
Salt and pepper to taste

Prepare the marinade, reserving 2 tablespoons so you can use to brush on while grilling, and marinate shrimp for 1 hour. Bring a large pot of salted water to a boil and blanch the leeks for 2 to 3 minutes. Remove and immediately put leeks into a bowl filled with ice and water to stop the cooking. After a couple of minutes drain the leeks on a paper towel. You can do this step a few hours ahead of time and refrigerate leeks until ready to grill. Mix together the mustard, sherry vinegar and olive oil and combine well. Add lemon juice and season with salt and pepper. Prepare grill. Brush leeks with mustard vinaigrette on both sides and grill until you have grill marks, about 5 minutes. Grill shrimp about 3 to 4 minutes on each side. Serve with basmati rice.

The Proof is in the Pan

2013-04-25T05:01:00.001-07:00

You're about to make a roast and you have several pans to choose from in your kitchen. Which one do you go with? This may be a question that has come across your mind, or maybe you just always use the same one without any thought? But choosing the right pan is important for the kind of cooking that a particular dish requires.

I became curious about this topic after a friend of mine broke a ceramic pan in her oven while roasting. The bottom of the pan said, "oven and dishwasher safe". Many pans will also use the wording "oven proof". What is the difference between the two? I went to the web to find out, but much to my dismay, I didn't find a clear answer.

I think the labeling of "oven proof" and "oven safe" is misleading and confusing to the consumer. The definition I came across to describe "oven proof" said that the pan is heat tolerant and is generally ok in temperatures between 375 and 500 degrees. "Oven safe", on the other hand, was described as able to withstand temperatures of an oven with out breaking, burning or melting. I would think that if you are going to put anything in the oven it should be able to hold up to any temperature with out doing damage to the pan or pot. Are you taking a risk then if you use an "oven proof" item, because it may crack?

If you buy a fancy name brand pot or pan, one that comes in a box with a care instruction booklet, then you get information about the temperatures it will withstand. But, what about all those pots, pans and bowls at places such as "World Market" or "Pier One"? The pan my friend used was from World Market and said oven safe, and still broke.

On a similar note, what about the microwave? If a bowl or pan is marked microwave safe, how can you be sure? If a pan says oven safe it doesn't necessarily mean microwave safe either. I came across this home test that you can do to make sure if something is in fact microwave safe. "Place a measured cup of water in the microwave and the item along side. Set the timer for 1 minute and turn it on. At the end of the time if the object is hot and the water is cold or only slightly warm, you do not want to use it in the microwave. If the item is warm or slightly warm and the water is warmer, you can use it for cooking for short duration warm ups under 2 minutes. If the water is hot and the item is cold you can use it without any restrictions." I am not aware of a way to test items for oven temperature safety, except to follow these simple guidlines.

When roasting, use a pan that is specifically for roasting. It is usually a heavy metal pan made from stainless steel or aluminum, and has handles so you can lift it safely out of the oven. For more information on the pros and cons of these metal types, here is a quick link for you.

http://www.ehow.com/about_5427223_steel-vs-aluminum-cookware.html

Glass is a good choice for baking. Here is a quick link to Pyrex for you.

http://www.pyrexware.com/index.asp?pageId=32

Glass baking pans retain heat and continue to cook for a few minutes after the pan is removed from the oven.

Glass baking dish make a good choice for foods that should be browned.

When using a glass baking dish, oven temperature should be reduced by 25 degrees because of the material's ability to hold heat for longer periods of time.

Dishes with a high level of acid such as citrus fruits or tomatoes should be baked in glass baking pans to avoid discoloration of your food.
If you like to cut the baked dish while still in the pan, glass is a better choice than a metal pan.
Metal pans are great for broiling. Glass or ceramic dishes should never be used because the extreme temperature will break them.

Do not use metal pans with acidic foods. Baking pans constructed of metal can cause a chemical reaction that can result in discoloration of the food.

Oven temperature should be reduced 25 degrees if you are using a dark metal pan, which will heat faster than lighter metal.

Metal dishes are easily scratched and Teflon finishes can be damaged if you cut directly in the pan.
High quality ceramic cookware is good for baked desserts and casseroles.

Glazed ceramics are covered with a heat and water resistant transparent glaze, while enameled ceramics are made out of cast-iron covered with ceramic.

Some of this information was obtained by ehow.com

Try it, You'll Like It

2013-04-23T12:13:00.003-07:00

So, yesterday was Earth Day. The day before I knew that I wanted to make something vegetarian for dinner, but I hadn't a clue. Until, an idea was brought to my attention by a co-worker. She recently had a Portabello Mushroom Wellington at a friends home this past Easter. I searched on line for a recipe and found one, which I had shared yesterday on my Facebook book page. When I told my kids that I wanted to make something vegetarian for dinner on Earth Day, my son was like, "that can't be good". Well, as it turned out everyones schedule was a little screwy yesterday, so I made it for my husband and I. What's funny is that my husband wasn't all too sure about what I was making for dinner. He was watching me as I started to make some of the components and the look on his face showed that he wasn't all too happy. He didn't say a word though. No funny remark about what was for dinner and not one whine.

I didn't follow the instructions exactly. I used the recipe as inspiration and did it a little differently, and I am happy with the results, even though I had a minor stumble along the way. I didn't cut the dough large enough for the portabello mushroom, so I used the scraps and patched it together. But, it worked. It looks a little rustic, but that is totally OK. As I was making this I realized that you could make part of this ahead of time and just assemble and bake it when you are ready to eat it. My husband really loved it. He said it had a lot of flavor. I hope you try this, because you may be surprised that you like it! M:)

Portabello Mushroom Wellington (Inspired by recipe from Delicieux)

2 large portabello mushrooms, stalks trimmed and gills scraped cleaned

1 onion, peeled and chopped

2 tablespoons of olive oil

Large bunch fresh spinach, washed, stems removed

2 large garlic cloves, finely minced

8 sprigs of thyme
1 sheet of frozen puff pastry or pre-made pie crust dough

1 egg, beaten

salt and pepper to taste

Cooking spray

Saute onions in 1 tablespoon of olive oil over medium high heat until translucent and slightly golden in color, about 8 to10 minutes, then add minced garlic and cook for another few minutes, seasoning with salt and fresh ground pepper. Remove from pan and set aside (Can be made ahead of time and refrigerate.)

Next, using the same pan, saute spinach until all has wilted, about 3 to 4 minutes, season with salt. Remove from pan, drain, and set aside (Can be made ahead of time and refrigerate.)

Heat 1 tablespoon of olive oil in the same pan and cook mushroom caps for a few minutes on each side, until the mushroom collapses and releases some of its juices. Remove from pan, drain, and set aside. (Can be made ahead of time and refrigerate.)

Unroll puff pastry or pie crust dough on a floured surface. Cut four circles slightly larger than the size of your mushroom caps. You want to have enough dough to be able to fold the edges together when assembling. Spray a rimmed cooking sheet with cooking spray. Set one round of dough down on sheet. Top with mushroom, top side down, then add some spinach, some thyme leaves, then onion mixture. NOTE: It is important that the mushrooms and spinach are not too liquidy, otherwise your wellington will be soggy. Top with another dough round. Pinch or roll the two pieces of dough together. It doesn't have to look perfect, but it should be sealed. Brush with egg, sprinkle with salt, top with more thyme, and brush a little more egg to secure the thyme to the dough. Make a couple of small slits in the top. Make the next mushroom. Place in a preheated oven at 350 degrees and bake for 30 minutes.

My Inspired Pantry

2013-04-18T07:24:00.001-07:00

So, you've taken an inventory of your pantry and all you have is a can of tuna, pasta, a jar of pasta sauce, and a can of condensed milk. No wonder you are desperately seeking dinner. Time to improve your pantry and refrigerator with the basic items you need to be able to make dinner in a flash. 30 to 45 minutes is usually what busy moms or dads have time for to get a meal together and on the table. If a recipe calls for marinating, you need to allow time for this, so a little planning is required. Since food is based on personal taste, I offer some suggested items that you may want to keep on hand, including recipes that you can use to make a quick meal. The inspired pantry includes:

Pantry
sun dried tomatoes, pesto, panko break crumbs or seasoned breadcrumbs, roasted peppers, artichokes, pasta, white or brown rice, chicken broth, beef broth, tomato paste, marinara sauce, black beans, olive oil, vegetable oil, red wine vinegar, balsamic vinegar

Baking Essentials
flour, granulated sugar, baking soda, baking powder, brown sugar, confectioners sugar, vanilla extract, chocolate chips

Spice Shelf
bay leaves, cayenne pepper, dill, oregano, basil, red pepper flakes, rosemary, thyme, sage, dried mustard, cumin, fennel seeds, chili powder, chipotle powder, smoked paprika, garlic powder, onion powder, nutmeg, cinnamon, wasabi powder, salt, pepper

Condiments
mustard, ketchup, honey, mayonnaise, salsa, soy sauce, teriyaki sauce, Worcestershire sauce

Fridge
butter, eggs, Parmesan cheese, fresh vegetables (buy when you need), fresh herbs (buy when you need), fruit, lemons, limes, garlic

This is delicious and a quick healthy meal. I am adding this one to my weekly night family favorites.

Crispy Black Bean Tacos with Lime Coleslaw (adapted from Bon Appetite)
1 15-once can black beans, drained
1/2 teaspoon cumin
2 teaspoons olive oil
1 tablespoon fresh lime juice
1 1/2 cups coleslaw mix
2 green onions, chopped
Fresh cilantro
6 tortillas (corn, flour or wheat)
Crumbled feta cheese or other cheese
Your favorite salsa, or hot sauce
Salt and pepper to taste
Other toppings: diced tomatoes, guacamole

Place beans and cumin a bowl, and slightly smash some of the beams. Mix olive oil and lime juice. Add cabbage, green onions, cilantro, season with salt and pepper. Mic well. In a non stick pan or one coated with cooking spray, heat a tortilla, spoofing some beans on half of the tortilla. Fold over and cook on both sides until crispy. Fill tacos with slaw, cheese and other toppings. Makes 5 to 6 tortillas.

This next recipe requires some marinating, so allow time for this. You could also use this marinade on a pork roast or tenderloin. Grilling is an option as well. I made some baked acorn squash to along with it. It paired well with the pork.

Orange, Honey and Rosemary Pork Chops (adapted from Everyday Food)
6 bone in pork chops, 1/2 inch thick
1 large orange, zested, 1/2 juiced
1/4 cup white wine vinegar
3/4 cup honey
4 to 5 fresh rosemary sprigs
Salt and pepper

In a bowl, mix orange zest, juice, vinegar, and honey and mix well. Place pork chops in a large resealable plastic bag and add marinade. Crumple fresh rosemary and add to bag. Coat chops well with the mixture, place in refrigerator and marinate for no less than three hours, or all day. Turn bag a few times through the day if possible.

Place chops on rack on top of a foil covered rimmed baking sheet. Pour marinade into sauce pan. Simmer on medium for 5 minutes. You can do this while chops are cooking. Broil chops for 4 minutes on upper rack. Turn and coat with reserved glaze. Cook another 4 minutes, turn and coat with glaze. Cook another couple of minutes with more glaze.

It Was Just One of Those Nights

2013-04-17T07:16:00.001-07:00

My day started off good. It was a pretty typical morning. I got up, let the dogs out, fed them, kids got up, one by one, had coffee, had something to eat, kids left one by one, and then I shower and go to work.  In between any of that, I am on checking Facebook and Instagram, making lunches, watching the Today show, and thinking about what to make for dinner, who has to go where, and when I squeeze in getting my hair colored, or do a load of laundry.

Earlier in the day my friend Stephanie, who is one of my only friends who actually likes to cook, asked me for inspiration for dinner. She says she wants to make something with chicken, peppered bacon and red wine. Ooo, a recipe search! I love a recipe search. I try to think of something off the top of my head and I suggest to wrap the bacon around the chicken, bake it, and make come kind of sauce with the red wine. We go back and forth a little, and then I had work stuff I needed to do and I told her I'd get back to her. At lunch, I searched for a recipe that she could use and emailed two to her.

Later on she emailed me back and said she would try a modifyed version of one of the recipes I had forwarded to her, but she didn't want to open a whole can of tomato paste for a half of a teaspoon. So, I told her I've used pasta sauce before, or she could use ketchup, as a substitute. Then, I remembered that Trader Joe's has tomato paste in a resealable tube, and I tell her this.

It's now 3 o'clock, and my daughter comes home. We watch Ellen together, and have a bite to eat. I pick my son up at 3:30, and he is always starving after school.  I drive him to get him something to eat. I know I shouldn't, he should have a snack at home, but I do it. He wanted sushi, and I'm just happy that he actually eats sushi, remembering how he was such a picky eater when he was a toddler. He orders his sushi to go and we drive home. He opens the container, only to find that he was given the wrong order, and back I went to get the right roll. Ugh!

Tonight, my daughter has dance and she likes to eat earlier than the rest of us, because she doesn't like to dance on a full stomach. So, that's fine. I ask her if a salad with the chicken I had grilled from last night is ok. She said fine and I make her a salad with red onions, goat cheese, pine nuts, the chicken and a raspberry vinagriette. Sounds good, right? She ate about 2/3 of it and said it tasted funny. Tasted funny? Ok, I taste it, nothing seems wrong with it to me. Ugh!

Now, I know what you are thinking, and I am thinking the same thing too, but I'm a wuss and I want her to eat. She has dance and she needs fuel. I remember when I was in grade school and I didn't eat my broccoli. My father made me sit at the table until I finished it.  My mother had cleaned up around me and turned off the lights and only left on the kitchen light that was above the table. I felt like I was going to be interrogated (LOL). I was so stubborn. I sat there and didn't eat any of it. I can laugh about it now, but it wasn't funny at the time. I wasn't about to make her a whole new meal, but I had an egg roll that was left over in the fridge and I heated that up. She ate it, everything was fine. Was it the best dinner? No, but she ate something. Ugh!

While my daughter is eating, I'm on the phone with a very old friend of mine, who I haven't talked to in ages. She is a blogger for a viral blogging platform and she and I were talking shop when my husband walked in. Where did the time go? I needed to get dinner started! I thanked my friend for some information and advice, and hung up with her. I get a text message from Stephanie who sends me a picture of the Trader Joe tomato paste tube. She had some after all, so she could make her dinner.

My husband had suggested I make pork chops, the thin ones with the bone, and make them Shake n' Bake style. I mixed together some seasoned breadcrumbs and panko breadcrumbs with a little salt. I dipped the chops in egg, then into the breadcrumbs, put them on a greased pan and put them in the oven. When I checked on them I noticed that I didn't have the oven on the right temperature, and the breadcrumbs weren't getting crispy and brown. Instead it looked mushy, and I flipped them over to cook them on the other side, and the crumbs started falling off. Ugh! So, I adjust the temperature, scrape up the fallen mushy breadcrumbs and put them back on the chops. I'm hoping that I don't over cook the chops now, as I try to get them crispy. I ended up finishing them under the broiler. They must have been OK, because my husband ate every speck of meat off the bones.

So, after dinner I get a text from Stephanie saying, "OMG. After all that I was on the phone with business when I was cooking. So, I just improvised the recipe. Now that I'm cleaning up I realized I forgot the tomato paste!!!" Sometimes it's just one of those nights and dinner doesn't always go how you want it to.

Applesauce - With a Red Hot Ingredient

2013-04-15T14:38:00.001-07:00

Several months ago I had suggested and an inspiring idea, at least I thought so, on my Facebook page that people should make a family heirloom favorite. I had wanted to make my mother's applesauce, but couldn't find an ingredient that made it so special. Her applesauce is unique. As a child, I remember when she would make this sweet treat and it never stayed around for very long in the refrigerator. Her secret ingredient was cinnamon candy, and she would add the small, fiery red rounds in the smashed apples and they would melt in, giving the applesauce this beautiful deep pink color. I haven't had this childhood favorite in years. The last time I remember making it was about 16 or 17 years ago.

To begin, pick out 10 large red delicious apples and wash them well. Peeling the apples is up to you. My mom didn't peel the apples. You could purée the apples, which will be in a later step. Chop the apples in chunks, discarding the core. Add apples to a large pot. Add enough water to just cover the apples, about 10 cups.

Bring water to a boil. Reduce heat to medium and simmer apples for 1 hour with lid on, checking and stirring apples often. After 1 hour, the apples will begin to break down and get soft. Using a potato masher or the back of a slotted spoon, mash down the apples. The applesauce will be slightly chunky at this point. Strain the apples in batches, don't worry if some of the liquid doesn't drain all the way. A little liquid is OK. At this point you can either puree the mixture in a food processor (best if you left the peel on), or put in through a food mill, if you have one. The consistency will be finer. For a more chunky consistency, return drained apples to pot and keep mashing. I picked out the large pieces of peel, which was a tad time consuming, but it didn't bother me. After apples have been pureed, you you did this, return to pot. Keep heat on medium low and add 6 to 8 ounces of red hot cinnamon candy. Stir until melted. You can adjust the flavor if you like by adding more candy or ground cinnamon, but for my taste I do not find this necessary. The candy does NOT make the applesauce spicy, it just gives the cinnamon flavor and turns the applesauce a dark pink color.

I hope you take a trip down my memory lane and try this delicious applesauce for yourself. Don't let those old family recipes die. Keep making them for new generations to enjoy in your family. Family cherished recipes tell a story or take you back to a wonderful time, and in making them you continue the story and the memory of it forever.

Someones Coming to Dinner

2013-04-11T08:07:00.002-07:00

Your day is crazy. Busy at work or volunteering at school, you come home tired and you know that dreaded time of day is approaching. Time-to-make-the-dinner. You have planned on making a meal for your family with the right amounts of everything you need. Then, your child asks you, can so-in-so stay for dinner? What do you? I don't know about you, but I don't like it when I'm put on the spot. My kids used to to do this all the time when asking for a sleep over. They would ask for the sleep over either when their friend's parent was standing in the door ready to take their child home, or when I would pick them up from their friends house. The kids were young and they had no idea what was planned for that evening or the next day. We were probably 50/50 on accommodating their requests.

So, when the question is asked about a friend staying for dinner, I kinda cringe a little because I haven't planned for this. The times I've planned on making steaks or fish, I've had to say no, because I only planned on making the right amount for us. Other times, when I've planned on pasta or a roast, I know there is enough to go around. I like to be able to say yes, and tonight we had an extra guest. I'm glad I had enough to go around. I was inspired by a Shrimp de Jonghe recipe that was in a cookbook that was my grandmother's. The Antoinette Pope School Cookbook's recipe called for a few ingredients I didn't have, and it had an enough butter in to slather on a loaf of bread. So, I improvised a bit. This is why it is important to have your pantry stocked and have a little know how in the kitchen. My version, which I'll call Shrimp Italiano, was delicious and a hit with all, including our guest.

Shrimp Italiano

23 to 24 large, uncooked shrimp, peeled and deveined
1/2 cup seasoned breadcrumbs, preferably Panko
2 generous tablespoons unsalted butter
2 large garlic cloves, chopped
1 tablespoon of fresh oregano, or 1 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes, or to your taste
Kosher salt to taste
Olive oil
Cooking spray

Preheat oven to 350 degrees. Spray shallow baking dish with cooking spray. Arrange shrimp in dish.
In mini food processor (or by hand) add butter, garlic, oregano, red pepper flakes, basil and salt to taste. Mix well, then add breadcrumbs and pulse a few times. Sprinkle mixture over shrimp. Lightly drizzle some olive oil on top. Bake for 25 minutes. After cooking if you want breadcrumbs a little more toasted, put under broiler. Watch carefully, so not to burn. Serve with rice of your choice, or a vegetable. Served 5.

Desperately Seeking Dinner

2013-04-10T11:40:00.001-07:00

It's 5 o'clock, you just came home from work or where ever, and your family wants dinner. You open the refrigerator, the freezer, check the pantry, but you've got nothing. This is how I tackle this dreaded time of day. For me, the way I plan for dinner is by being spontaneous. OK, you're thinking "How the heck does that work?" or "Don't you need a grocery list, and recipes all planned out for the week?" Nope. I am not that kind of person. If you are, then please go to the countless websites and blogs that do this for you. Every family is different and that just isn't how it works for me.
"How does this work?", you are asking yourself. Well, since my dinners are inspired by everyone's schedule, what is in season at the market, or by a recipe I have seen, or what my family likes, or a taste that my brain and stomach are saying they just have to have, I shop on the fly. If you hate going to the grocery store, then this may not be for you. I find, however, that if I prepare and plan dinner in this way I get the freshest ingredients, I don't buy too much of something and I only use what is needed. I'm probably at the grocery store 3 times a week. I just heard some of you gasp and shudder at the thought.
So, I do some or very little planning. I may not know what I'm making until the day before or the day of. Most of the time this is my strategy. Here is the first step of the, "What can I make for dinner?" game that you need to start doing in order to be a contestant. Stock your refrigerator and pantry with staples (rice, pasta, panko crumbs, etc.) and spices, rubs and other condiments (mayo, mustard, soy sauce, olive oil, etc.). I'm sure you get the point. The key here is that you have to want to cook, therefore, you need to be somewhat prepared.
The second step is, if you are a warehouse bulk food shopper, get meats, chicken and fish out of those large packages and put your family portions in freezer bags so you can take out what you need when you are going to cook it. Freeze what you don't need right away, and keep what you are going to use right away in the refrigerator. If you are the type of person who goes to the butcher or a fish monger, buy what you are going to use that day or a day two before you make it.
Step three, learn to grill. I grill all year long. I'm not kidding. This makes getting dinner on the table much quicker. This is where keeping seasonings, rubs and marinades on hand come in.
Step four is, you don't always need a specific recipe. Needing a "recipe" can sometimes freak people out. People get flustered at the steps involved or complicated ingredients. This is why your refrigerator and pantry should be stocked with the things you like and you can get dinner quickly made. Save those complicated recipes that you want to try for the weekend when you may have more time. You don't necessarily have to be a chef to think like one, either. This is where inspiration comes in. What do you like to eat when you go out? What vegetables do you like? What flavors are tasty to you? These are questions you should ask yourself so that you can keep what you like on hand. You do have to have some cooking experience to be able to do step four, but once you know how to make a few things, you can transfer that knowledge to other dishes.
Step five, cook with real food. This is a combination of advise and a step. Try and stay away from saucy fattening casseroles and one pot slow cooker meals made with condensed soups. Some take too long to cook and most are not healthy. Try to stay clear of premade and packaged foods that have preservatives and all those ingredients that you can't pronounce. Do learn to bake, roast, broil and grill chicken, meats, and fish, using fresh vegetables and herbs. It really makes all the difference. Your meals will taste much better by using real and fresh ingredients. You can control the fat, sodium and sugar that goes into your meals too. And, many premade packaged items take the same amount of time to cook them as it would if you just bought the ingredients and made it yourself.
I hope my strategy, as unconventional that it is, is helpful and inspiring to you. Dinner doesn't have to be complicated. Keep your pantry stocked and use fresh ingredients. Remember, stay calm, and cook on. It's just dinner. M :)

Florida, Family Fun and Food

2013-03-31T20:16:00.001-07:00

We have traveled to Florida numerous times. Both my husband's parent and mine have places down there and it is always the perfect family getaway. This year we decided to split our time between the two locations, North Miami Beach and Pompano Beach. This visit was different because my mother-in-law, Sandy, was by herself this year. My husband lost his father to prostate cancer last year. Sandy decided to take her beloved dog, Louie, and spend three months at her condo. In the past "Nonnie's Hotel", as our children called it, was always vacant because my father-in-law wouldn't spend more than a couple of weeks at a time there and they were never there when we wanted to use the condo. We managed to squeeze ourselves into the two bedroom, two bathroom condo that over looked the golf course and had a partial view of the ocean. We had our favorite spots to visit and dine while there, but this year may different, we thought. Our first day was short due to the fact that we took a later flight. By the time we got our bags and rented a car it was after 9:00 pm and we were all starving. A quick stop to drop off our bags and pick Nonnie up, and we headed for Rosalia's at the Aventura Mall. This is one of our favorite places to eat, and their margarita pizza, salads and classic homemade Italian dishes were comfort food to us weary travelers.

The third day was an adventurous one. We thought we would spend the day visiting Key Largo. We packed up a few things, and Nonnie brought Louie since we were going to be gone all day. Having not been their before we decided to stop at the visitors center as we got into town. I had an idea of what we should do, but was uncertain of where to go exactly. I had the name of a state park, John Pennekamp's Coral State Park, that I thought would be nice. When we got to the visitor's center it was a trap for salesmen to sell you various tours and snorkeling trips. I was so annoyed by this. I whispered to my husband, "They just want to sell you stuff. Just find out where this park is", as I pointed to my notes. I went to the bathroom and when I returned he and his mother ended up booking the five of us, plus Louie, on a snorkeling excursion later that afternoon. It was about 1:00 pm and we had a little over two hours before our water adventure. My daughter discovered she forgot her memory card for her camera and I had to go K-Mart and buy one. An unplanned part of the day, but we have all had those days if you have kids. While we were there I picked up some under water cameras too. We made a quick stop at a local sandwich shop that made these large turkey sandwiches that were quite good. After we ate we went to Harry Harris Park Beach. I discovered later that Key Largo and Islamorada, which is the town after Key Largo, are not known for their beaches, but oh well. It was somewhere to go and it provided us with something to do. So, we get to Harris Park Beach and it is not the best beach, but the view of the ocean was beautiful. My daughter took some pictures and we didn't stay long. Next we were off to John Pennekamp's Coral State Park. I had high hopes that it would be what I was looking for - Beautiful vegetation, colorful flowers and a pristine beach. But it wasn't. The beach was very small and rocky. My mother-in-law and Louie found some shade and she read her book while we took some more photos.

By the time we had visited the two beaches it was time to head to the dock where we would catch the boat for our snorkeling trip. Another family was there and it turned out they were from a suburb near us in Illinois. The captain, his wife and another crew member boarded the boat. They happily greeted Louie and made some small talk with all of us and we were on our way. It was a cloud free, 80 plus degree day and the boat slowly made its way out to the ocean. The water was only 5 feet. You could see to the bottom that is how clear it was. As we got further out and the water became deeper we picked up speed. The wind blowing in our hair, the spray of salt water in the air, it was fabulous. My husband went up to the bow of the boat and I met up with him there and we laid down, soaking up the sun and talked about how beautiful the day was. I imaged we were on a yacht, the only two on board with our private captain taking us to some secluded beach. My thoughts were then interrupted by the unlikely notion that these people were going to kidnap us. I mean, we didn't know these people. We hadn't a clue of their experience. They mentioned the ride to the snorkeling spot would take about 40 minutes. We kept going father and farther out into the ocean, with land becoming further and further from site. I quickly snapped out of my idiotic thought and began to enjoy the trip once again. We were given a quick safety briefing and we were fitted for flippers and handed masks and snorkels. Just before reaching the spot where we would anchor, one of the benches in the middle of the boat was converted into a viewing area. The glass bottom gave us a preview of what we were about to see and we floated over a large statue of Christ of the Abyss. This statue is a copy of "Il Cristo Degli Abssi," located in the Mediterranean Sea near Genoa, Italy. The original statue was cast by artist Guido Galletti, and was modeled after Italian swimmer/diver Duillo Mercanet and was placed in 1954. In 1961, Italian SCUBA entrepreneur Egidi Cressi commissioned the second casting from the original mold, and donated it to the Underwater Society of America. The statue ended up in storage at O'Hare airport in Chicago, waiting for a home. Senator Holland of Florida helped John Pennekamp Park to get the OK, where it was placed on August 25, 1965. (Credit to Roudesign).

Christ of the Abyss-Key Largo, FL

Here is where the trip took a wrong turn for me. Looking down into this hole while the boat rocked and swayed was a mistake. Noticing how I was beginning to feel I moved away, trying to stabilize myself by breathing in through my nose and out from my mouth. I was dizzy and nauseous. We anchored, I put on all the gear and decide that getting into the water would be better. I would be off the rocking boat and I would relax as I swam. My daughter had decided that she wasn't going to go because she was afraid of seeing a shark, which was possible, but it would have only been a nurse shark and they are harmless. She stayed with my mother-in-law, Louie, and the other family. Their son was the only one to venture out. His mother, who was planning on going with him had become ill too, and I don't think the father had any intentions of going in the first place. They too were traveling with grandma, the mother's mom, and she wasn't going to go either. My husband and son quickly jumped into the ocean and swam off to where others were snorkeling from other boats who had anchored there earlier. I jumped in and the water was freezing. I quickly started to tread water and began to warm up. The captains wife had jumped in too, and we both began to swim to meet up with the other tourists. As I began to look around below me, my eyes began to burn. I took off the mask and wiped the fogged plastic and rubbed my eyes. The captain's wife shouted to me, "Look, there is a barracuda right here!" I tried to look down and towards where she was pointing to, but it was no use. I couldn't see. I shouted back to her that I was going back to the boat. My husband and son had reached the snorkeling area and I shouted to them as well. The boat seemed so far away. I was by myself, in this huge ocean, vision blurred, feet flipping up and down, trying to get back to the boat. I imaged "jaws" grabbing my legs as I was making my way back to the boat. This was one of the scariest moments! Finally reaching the boat, I climbed up the ladder and felt so glad to be back on board. I thought the salt water was the cause of my blurred vision, but then I realized that it must have been from the sunscreen that I put on face before we left the boat dock. I sat with my daughter and mother-in-law as I rubbed my eyes. I flushed my eyes out with fresh water hoping this would help. My nausea wasn't going away and I sat with my head down telling myself not to throw up, though that may have been the best thing I could have done. That boat kept rocking and swaying, and I just couldn't control how I was feeling. I looked out at the horizon, trying to focus on the stillness, and it did help a little. After 45 minutes the captain rang his bell which was the signal to come back to the boat. My husband and son had an amazing experience, and took some pictures with the disposable under water camera that I had purchased at K-Mart. The boat started up and we set back for land. I couldn't have been happier and I finally began to feel better.

Nonnie and Louie

We got back to land, made a quick change into some clothes and drove to a restaurant that the captain's wife had recommended, Sundowners. Sundowners was exactly what I had envisioned a restaurant in the Keys to be. Crowded with nicely dressed tourists, overlooking the ocean, the restaurant was the perfect way to the end the day. There was a small pier where you could feed the pelicans that had congregated there, and the view of the sun as it slowly began it's descent was magical. The food at Sundowners was very good. We started out with appetizers of spicy shrimp with an Asian dipping sauce and calamari. My husband, son and myself had grilled grouper, my daughter had an Asian grilled chicken salad that had a tasty vinaigrette and peanut sauce, and Sandy shared her prime rib with Louie, who was at her feet and was the best one on the boat. He earned that prime rib. For dessert they had the most amazing key lime pie.

The rest of our time in North Miami beach consisted of a stroll on Lincoln Road in South Beach, some time spent by the pool, and a family get together with my husband's cousins who live in Cooperstown. It was great to see them all and to catch up. We headed over to Pompano Beach on the first night of Passover. When we arrived my mother was already waiting for us in the living room. My father had set the dining table beautifully and even made the matzo ball soup, as my mother is not able to walk that well. My father started the service with a funny rendition of a seder with one-liners for each step, and then we all took our turns reading from the Haggadah. We laughed when my mother thought we were on page nine when we were really on page 2, and asked my father to hurry it up. "Expresso!", she said. My father did his best job to keep it short and still capture the meaning of the night. The food was ordered from a local deli and couldn't have been tastier. Brisket that was so tender it fell apart, potato kugel that was moist, not dry, and mushroom and matzo farfel, which is one of favorites. Sandy brought Louie, and he happily ate gelfilte fish, matzo balls and brisket. For dessert there were macaroons, some were dipped in chocolate, and they were so moist. There was honey and marble cakes too. I served each course, cleared the table, and ran the dishwasher at the end of the night so that my father didn't have to do it all.

When visiting Pompano one of things we like to do is walk around the "Festival" or "Sample Road" mall, which is an indoor flea market. Rows and rows of stalls that sell everything from closeout cosmetics, to clothing, jewelry, and those kid shirts that say "Future Doctor or Lawyer" and "All my Bubbie bought me was this T-Shirt". There is a guy who sells nothing but belts and there are many stalls of things you don't need, but you buy anyway because it was so cheap. Knock off and designer sunglasses, purses, fragrances, and "As Seen on TV" items are among the wears that are peddled there. There is also a food court with the best knishes, meat or potato, and a fresh fruit market. My mother lasted the whole day out at the Festival Mall. We went down every aisle, looked at everything we wanted to see and in the end walked away with a pair of Ray Ban sunglasses for my son, shoes and a necklace for my daughter, a bracelet for myself and a gift for a girlfriend, and my mom got nail polish.

The second night of Passover we stayed in and ate left overs and my dad brought in some chicken from Boston Market and some sides, sweet potatoes, mashed potatoes and creamed spinach. After dinner we took a car ride down A1A to check out the spring break scene and see what was new in Fort Lauderdale. We drove down Las Olas and I noticed that Big City Tavern was no longer there, and then we drove down some side streets to look at the homes along the inter coastal. Our mouths agape at some of the beautiful homes as we drove slowly through the streets and noticing numerous homes for sale, dreaming of being able to purchase one.

One night my dad took us to dinner at Bonefish and we had an amazing meal. We started out with some more spicy shrimp and calamari, and my dad and I had the sampler dinner for two which was tuna with a mango salsa, sea bass with chimichurri sauce, salmon with a lemon sauce and grilled shrimp and scallops with an Asian sauce. Your choice of soup or salad accompanied the entree, of course. I had the corn chowder and lump crab soup. It was delicious. My daughter had the crab cake appetizer as a meal, and my son and husband had blackened mahi and tilapia with an Asian glaze. We we stuffed! After dinner my husband and son went to Chilli's to watch the Bulls play the Miami Heat. They were surrounded by Heat fans, but the Bulls won, blowing the Miami Heat's winning streak. How funny that must have been for them. They had a great time.

We spent two days at the beach in Fort Lauderdale. The weather was so perfect for the beach that we couldn't pass it up, and really who would want to knowing that when we got back home it would be cold and dreary. The first day we had lunch at The Drunken Taco. I love the name! Food was good, the people watching from the street and watching the cool cars go by made it even better. The second day we had lunch at The Rock Bar, which was right next to The Drunken Taco. There we met a family from Anaheim, California. We struck up a conversation with them and learned that he was AP European history teacher for the high school, and his aunt was a third grade teacher. We talked shop a bit, since my husband is in the children's book business. We had a great time laughing, and we talked about high school's curriculum, college admittance procedures and requirements, which is very fitting since our son will be a junior next year. I hope my son listened to at least half of what he said, for what he said and how he said it was brilliant. He said what my husband and I have been trying to get through to him for years. That everything matters - grades, volunteering, becoming and being leader, and that schools are looking for the whole package. This teacher spoke at a teenagers level, gave it to him straight and didn't sugar coat anything. A real reality check. I thanked him as we left saying, "Sometimes people come in to your life, whether if it is just for a few moments, for a reason." I believe that reason was to help get the point across to my son.

Drunken Taco

Rock Bar

Our last night in Pompano and we took my dad out for Greek food. A new place called Ethos in a fairly new shopping center. We started out with a spread sampler of whipped feta, hummus and tzatziki served with warm pita bread. My husband had the Greek lamb chops which were some of the best lambs chops he said he has had, and my father had grilled Branzino, which is a fish found in the Mediterranean. He ate the whole fish. The Greek style skirt steak, dolmadas (rice and lamb wrapped in grapes leaves with a lemon sauce) and the avgolemono soup (chicken, rice and lemon) were excellent. We were stuffed again!

Did I mention that I had wanted to try and watch what I ate while on this trip? Well, I watched all the food as it went into my mouth! I lasted about two days. I know, I know, it is not a good idea to try and start to eat healthy on a trip. I get an "A" for the thought, but in reality an "F" as we stuffed ourselves with ice cream, ate fried foods, and large portion dinners. We did walk almost every morning, but I only mention it to make myself feel better.

We are home now. It is hard to come back to the gloomy mid-west. No palm trees swaying in the warm breeze. No sandy beaches to walk upon. It is exciting to go away on vacation. The anticipation of a good time and the memories you will create and have always. Still, coming home is even better. When the plane's tires touch the ground it is one of the best sounds to hear. This vacation with our family was one of the greatest and I wouldn't change a thing about this trip.

So, when I woke up the next morning after just coming back from our trip I really missed Florida. I thought I would end our spring break vacation with a breakfast that was inspired by Florida.

Spiced Coconut Pancakes with Fruit Salsa

1 3/4 cups Trader Joe's Buttermilk Pancake Mix

1 large egg

1 cup water

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla

Sweetened coconut flakes, to your taste

For fruit:

1 banana, diced

1 ripe mango, diced

1/2 cup chopped strawberries

1/2 blackberries

Fresh mint, leaves torn (optional)

Mix all the ingredients for the pancakes. Make pancakes and serve with mixed fruit and maple syrup on top.

Inspired by the First TV Food Stars

2013-03-07T18:18:00.000-08:00

When I was in grade school and on up through high school, I would watch cooking shows with my mother. We used to tune in to our local public broadcasting station and watch Julia Child -The French Chef, Graham Kerr -The Galloping Gourmet, the Cajun guy Justin Wilson (I gawruntee), Martin Yan from Yan Can Cook, Natalie Dupree, with her southern recipes, and Jeff Smith, who was The Frugal Gourmet. These were the first TV food stars. It was these shows that were among the many things that inspired my love to cook and entertain.

Watching The Frugal Gourmet wasn't like any other cooking show. It was a cooking show and a history class all wrapped into one. Jeff Smith brought his love of cooking and his love for history and other cultures together in a cooking series that was very popular back in the 80's. He said he, "became interested in the meaning of the event of the table and the concept of food has history", probably since he grew up in a mixture of cultures. He learned to cook from his Norwegian mother and his Lebanese uncle. He learned from his uncle that he should cook from his memories, something that partly led me to create my blog.

I hadn't realized how much watching this cooking show would have an impact on how I look at food and cooking as an adult today. My table is inspired by many things, such as other cultures, my own childhood memories and family traditions. "The Frug", as my mother and I would call him, disliked fast food, felt that cooking from scratch cost less, and that wine, family and children belonged around the table to relax and enjoy conversation. He called himself "The Frugal Gourmet" not because he was cheap, but because he felt that you should use the best ingredients wisely with good use of your time and care. He chose the word "gourmet" not to mean "food snob", but to mean a lover of food and wine. He was truly an inspiring teacher of food. He always ended his shows with. "I bid you peace." It was a wonderful closing to a show that incorporated all cultures and religions, and something we could all use every day in our lives.

I chose to share this recipe because it is a favorite of my parents. There used to be this cafeteria style restaurant in Florida called Piccadilly and they loved going there. They served old fashioned rice pudding there. It was the kind of rice pudding that was custardy, not loose like oatmeal. My parents don't get to Piccadilly that often anymore, but this rice pudding is much like the one they served, and it brings back fond memories of our youth and winter vacations we spent in Florida.

Old-Fashioned Rice Pudding
(Adapted from The Frugal Gourmet)

1 1/2 cups milk
Pinch of salt
5 tablespoons sugar
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
5 eggs, beaten
2 tablespoons brandy, cognac or rum
1 cups long-grain rice, cooked
1 tablespoon fresh lemon juice
Cinnamon for topping

Preheat oven to 325 degrees. Grease a 8 X 10 baking dish with melted butter. Mix all the ingredients except the rice and lemon juice and cinnamon. Mix well and add rice and lemon juice. Sprinkle top with cinnamon. Bake for 45 to 50 minutes. Serves 6 to 8

Turning My Table

2013-02-27T16:05:00.001-08:00

There are so many people out there who are doing what I merely try to do, and that is to be a food blogger. Granted most of these people do this full-time, and they have beautifully designed and well organized blogs and websites. It's their job. For me, this is not my job, though I wish it were. I don't get paid for any of my ideas, my posts, or my recipes. To some this may sound absolutely crazy. The goal of course is to turn this in to something... some day. Most of my spare time I'm posting on Facebook or writing up a recipe. Just ask my family and they will tell you I spend too much time on my iPad or iPhone. I am always searching for something to post about or to cook. I do this out of the shear joy and pleasure that cooking gives me.

I have looked at many food blogs over the last year. I am amazed at the talent that is out there, and the passion that all of these food enthusiasts have. Most of these people appear to be regular people, not trained chefs. Some are moms and wives, some are single and young. They share their daily cooking experiences and what is going on in their lives. Some bloggers share in such detail, it is as if they know their audience. And they have hundreds or thousands of people who "follow" their every post. Typically, I am a private person. I don't share much with just anyone. If I truly feel comfortable with you I will tell you my life story, and if I have had a couple of glasses of wine then watch out. I become that person who comically forgets to filter, inhibitions are down, I am over flowing with opinions, and I could babble on about any topic. But, I don't think people write their blogs while they're buzzed, though it would be pretty funny. So, I have to find something to talk about. What will I write about that will be different than what everyone else is writing about? Why would people want to read about what I'm doing? What's my angle? This is a hard question for me to answer myself, because I am literally all over the place. Call it BADD, Blogger Attention Deficit Disorder.

So, what's a self proclaimed foodie to do? How do these men and woman appeal to so many people? What makes one blog better than another? Hard to say, right? Is it purely personal preference? Some of these bloggers don't even write well, me included, and yet they are highly likable. Is it because the experiences that they share are so "real"? Can we relate to their situations? The answer is yes. It is likability of the writer, and the audiences connection with them. People make a connection with the blogger when they write about how little Johnny is a picky eater, or how their husband only likes meat and potatoes, or oh no, the in laws are coming for dinner. Sometimes what they are writing isn't about food at all. It is just what they did that day. There are some blogs that do have their own niche, like just focusing on baking, or slow cooker recipes, or quick and easy meals, yet they still throw in those personal situations that we all can relate to. Some bloggers are even working for food brands and they are creating recipes using what ever product they are representing, while weaving in their personal stories and touches. While reader appeal is important there is another key ingredient of the successful blogger. There have been studies done of when the right time is to blog or post and how often. There are certain times of the day when people are more likely to view their computer, or to check out Facebook. These professional bloggers have got it down to a science, and it is making them very successful. Some food bloggers have even gone on to publish cookbooks, that is how popular their blog and/or websites are. For a person with BADD, such as myself, the regimented way of blogging seems impossible to me since my mind is constantly racing with ideas and with things I want to try and do. For me, I want to do it all, when I want to do it. I do not like to follow the rules, or the norm, or the crowd. I am who I am. Should I have to change, or do I make it work for me?

In thinking about all of this, what would set me apart from the rest? How do I get more followers? Maybe I should have called my blog the "Spontaneous Table". I am a horrible week night dinner planner. I am not one of those who makes weekly grocery lists, nor do I plan every nights meal in advanced. I cook what ever inspires me at the moment. It really is like having ADD. I can't focus on the whole week. I look at each day as it comes, because every day can be different. Having teenagers will do this to you. The only time I truly plan out everything is when I am hosting a party. Then there are numerous lists, and some how I manage a party much better than I do a typical week. Maybe I should think of the week as an extended party? Should I write about the difficulties of putting dinner together? That doesn't seem very positive. I want to help people to cook, not to be afraid of it.

Maybe my blog should have been called "The Moody Table"? Sometimes everyone doesn't want to eat the same thing or there was someone who wasn't hungry, or not going to be home for dinner. There were times "girl drama" gave way to a lost appetite for the moment, and "soar muscles" from a basketball game didn't want to get off the couch. There was also the time that "man of the house" was on a health kick and only ate pre-packaged diet food. I did it too, and it was a "moody table". That was the worst. And even though I love to cook there were the times I didn't feel like it. I could write about all those times. But, that isn't the way it is all the time. I wonder how "real" some of the posts of food bloggers are. Does the recipe really come out perfectly all the time? Did the whole family really love it? Let's hear about the bad recipes and the bad moods once in a while. Those would be situations that we all could relate to, right?

I could just continue to wing it, for this isn't my full-time job. I could continue to write when I feel like it, and write about what ever I want to, share a recipe when I want to, and not worry about the food blogging mill. I could continue to choose to share on Facebook at any time of the day or night, and not worry about who is going to see it, like it or comment on it. Maybe I'll turn the tables a bit and make it work for me, one recipe and one Facebook follower at a time. Maybe this is just greasing the wheels, and when I am able to do this full-time I will be ready to jump in with both feet at the same time, instead of like now with one foot, and I'll have a better understanding of which direction I want to go in. The door is wide open, and my table will always be there.

A word from Banana Joe!

2013-02-14T12:17:00.005-08:00

I bet you thought this was going to be a post about that cute little affenpinscher, Banana Joe. No, the kid on the left is Banana Joe. Not really, I just thought I'd give him a name. I love anything vintage, and have for years, even before it was fashionable. I found this little guy and knew I'd use this picture in a post at some point. A friend of mine emailed me this information about bananas, and I thought it was very interesting and useful information. So, I'm sharing it with you. I do not know where the info came from, so my apologies for not giving credit to the original writer. I hope they don't mind.

Never, put your banana in the refrigerator.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

DEPRESSION:

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:

Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

ANEMIA:

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

BLOOD PRESSURE:

This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

BRAIN POWER:

200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

CONSTIPATION:

High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

HANGOVERS:

One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

HEARTBURN:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

MORNING SICKNESS:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

MOSQUITO BITES:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

NERVES:

Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

ULCERS:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

TEMPERATURE CONTROL:

Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around.

So, maybe its time to change that well-known phrase so that we say to, 'A BANANA a day keeps the doctor away!'

Ok, I couldn't resist to not put a picture of the real Banana Joe on here. He's pretty cute.

Romancing the Stove

2013-02-12T11:18:00.000-08:00

Photo from buycuteaprons.com

They say that the way to a man’s heart is through his stomach, and I couldn’t agree more. What is the way to a woman’s heart? Is it chocolate, shoes or purses? I'd take all three for sure! Of course there is much more to a relationship than food and gifts, but there is something that you do most everyday that could be a way to heat things up for both of you. What might make its way to both of your hearts is cooking together. Yes, that’s right, you and your better half in the kitchen cooking. Not only is it something to do together, it can be really romantic. Yes, romantic.

Couples in the kitchen together are a little like two dancers. Someone takes the lead, and another follows. It can be a graceful waltz or a comical series of errors. It all depends on your experience, or lack of, in the kitchen and how comfortable you are being in the kitchen together. Cooking together offers a way to learn to do something together. If you are experienced cook, preparing a meal together can be a way to show off a little, and showing your skill and knowledge in a confident way is sexy. One of the romantic things about cooking together is that you really can learn something about the other person and it is a wonderful way to bond with the one you love. Do they follow directions, or do they give them? Are they patient or anxious? Maybe they are bossy or controlling? It is important to remember that communication is a key element to any relationship. When you are in the kitchen cooking together you have to communicate, otherwise a step could be missed, a pot may boil over, or the food may burn. A relationship, and dinner, could go up in flames if there is poor communication.

When I think of couples in the kitchen together I immediately think of a few movies which are contemporary, romantic comedies. The first, and a favorite of mine, is “Something’s Gotta Give”, There is one scene, where Erica (Diane Keaton) and Harry (Jack Nicholson), who’s characters are both night owls, separately step in to the kitchen to get a bite to eat, both in their robes, not romantically involved, not yet, and decide to make pancakes. They are standing in the kitchen, chatting and something begins to stir between them. Later on, after a spontaneous afternoon of romance, they are in the kitchen in robes, again, eating scrambled eggs out of the frying pan, by candle light. In one of the next scenes, Erica is offing to make Harry some French toast, to which Harry says to her as she is about to leave the room, “You are a woman to love”. I think she got to him, without her realizing that it was partly due to her cooking. See, the saying is true.

Then there is, “It’s Complicated”. Here is another example of a woman cooking her way to her man's heart. Jane (Meryl Streep) makes a croque monsieur (grilled ham and Gruyère cheese) sandwich for Adam (Steve Martin) in her kitchen. The lighting is low as they sit at the kitchen island talking and getting to know one another. Then there is a scene when Jane makes Adam these delicious looking chocolate croissants from scratch in her bakery.

Hopefully your cooking experience won’t be like in “Annie Hall”, when Diane Keaton and Woody Allen’s characters are trying to cook live lobsters together. Hysterical!

Don't laugh, but cooking together offers an amount of pleasure in a variety of ways. Not only is fun and relaxing, it can be a way to strengthen your relationship. Taking a cooking class is a way to incorporate cooking as an activity together. Another exciting part of cooking is that it uses all your senses. Seeing, touching, smelling and listening to the food as it cooks and tasting it when it is done.

You could plan a day to cook a romantic meal together, maybe include a movie, or have an indoor picnic. You could pretend you’re at a concert and play CD’s of your favorite band. You can make it fun or sensual. Where ever your imagination takes you, it will be a memorable night. Stirring up a little romance in the kitchen is hot. What will you cook up?

Sometimes Finding Your Seat Isn't Easy

2013-01-17T06:42:00.000-08:00

One year ago today I wrote the essay that is below. I still feel the same way today, though after a year of cooking and documenting many of my meals with photos and sharing recipes with you, I see how it isn't that simple. Our schedules are hectic and we are all busy, that hasn't changed. Looking back I think the years when my children were younger were the years that were the easiest. I didn't work, and I could get some things done, including getting a head start on dinner when they were napping or at preschool. My children are much older now, and though some things are easier, there are some things that are a challenge or are even harder. But, one thing remains the same. We've got to eat.

The idea of sitting at the table together with my family is still important, and we do it often, but there were many times it wasn't so perfect as I had envisioned. Planning a meal with good intentions of getting it togther and on the table was sometimes difficult. Children with different schedules on some days and games that ran late on others, made it challenging. And though I only work part-time I will tell you that I am tired at the end of the afternoon and there were times I just didn't feel like cooking. I am human. Hurried to get dinner together, I often just piled the silverware and plates on the counter along with the pots and pans that contained dinner and said, "buffet style come and get it". I admit there were times when we ordered out just to keep my insanity and their bellies full.

Though I didn't expect myself or others to be the "Cleaver's" or the "Walton's" during dinner time, I have to admit the fantasy was there for me, at times. Wouldn't it be lovely? But, that lifestyle doesn't really fit the way life is today, and that is a whole other topic, maybe for another time. But, whether you choose to make a homecooked meal or order in, whether you eat it at the counter or you are sitting at the table, the goal is still the same. Put the cell phones away, turn the television off, try to slow down for 30 minutes, and enjoy what happens during dinner time - An actual conversation ;)

(Originally posted January 17, 2012)

For many of us we are too busy or tired to get a meal together. Our schedules are crazy and our priorities maybe a little unbalanced. When I was growing up we didn't have so many activities as our children do today. We weren't so connected with everyone either. No cell phones, no email, no texts. Life was a little more simpler back then.

When I was growing up my mother always made dinner. There was no take out (except for maybe on Sunday) and going out to dinner was for special occasions. The table was always set properly with placemats, plates, napkins, silverware in the right places and glasses. I also remember her meal was always balanced. A meat or fish with a starch and a vegatable, and we always sat down as a family and we would talk about our day.

Recently, I was talking with a friend about family meal time. My friend said to me that even if it is just her and her daughter home for dinner she still requires that they set the table. Her daughter will sometimes protest and say, "why does it matter?", to which my friend says, "It does matter". Now, I am not expecting that families be like the "Cleaver's" or the "Walton's". Surely, though, we can find at least one evening to make a meal and sit down as a family.

When our days and lives are so hectic, impart from all our texting and emailing and work loads, setting time to sit down as a family is so important. It is a time to connect with one another. Sharing a meal is so simple and yet it means so much. Find a seat at your own table. Relax, connect and laugh with your family. My hope for my blog and Facebook page is that it truly inspires you to cook, to entertain in a way that suits you, and to try something new.

20 Thanksgiving Day Tips: Tip #6 - Powder Room Etiquette

2012-11-04T07:18:00.000-08:00

Excuse me while I leave the table for a moment and head in to the powder room. Yes, the powder room. The most used facility in your house when ever having people over. Here is one area that I am sure you will not hear or read about in any "planning for a party" segment . You may think this is common sense, but trust me, it isn't. On many occasions I have been witness to the unwelcoming bathroom. The bathroom can get negleted when preparing for guests. Everyone is concentrating on how their table looks and how the food is going to taste that they forget about the most important room in the house, aside from the kitchen, of course.

For starters, make sure you have extra toilet paper. Nothing is more embarrssing than running out of toilet paper when you are in there. If you don't have room to store extra rolls in a cabinet, then have a decorative basket filled with extra rolls. The second thing to remember is to have plenty of paper hand towels. Nothing says "germs" like a cloth hand towel that has been used three or four times. First of all it is damp, and secondly, no one ever folds it back up and it ends up in a ball on the counter or dangling on a towel ring for the next person. It doesn't look nice. If you have a pedestal sink and don't have room to display the paper towels, then at least change out the towel with a fresh one at some point. The third thing, have air freshener available, or put scented beads in a glass jar, or burn a scented candle in there. Yet another embarrassing moment if you are the one to stink it up and there is someone waiting to go in after you. Fourth, empty the garbage can before your guests arrive. No one wants to see your used tissues and tampon wrappers. Yes, it's going to get full from your guests using it, but why not have it empty and looking fresh and clean. The last thing is, no one wants to hear what is going on in there. If your bathroom is located in a busy traffic area or right outside the kitchen (like in my house) you can't help but hear everything. Discusting, I know. I don't know why home builders can't think of better places for the powder room. You can turn the fan on, it is loud, but I find the sound sort of grating. Now, I don't know if this can really be resolved, but I do have an idea. My idea is to rig music to the light switch, so that when you turn the lights on the music turns on and the sound muffles the bathroom noise. Great idea, huh? Have you ever seen Blue Man Group? They play music and this guy is saying, "you're in the bathroom, bathroom, bathroom". It's pretty funny. Though I think I would play some New Orleans Jazz or big band music from the 30's and 40's.

Now, I am not the perfect party host. I have made one or two of these mistakes myself. Frantically preparing for company can easily lead to distraction and you just miss areas of your home. But, with a little planning and making some "to do" lists, you should be able to get your house in tip top party ready mode.

Kitchen Confessions

2012-10-24T10:01:00.000-07:00

Have you ever made something that everyone loved and then they wanted the recipe from you? Well, that happened to me yesterday. I had packed a large slice of pumpkin bread in my son's lunch and he ended up sharing it with some friends at lunch time. One of his friends told her mother about the pumpkin bread and how much she loved it, and could she get the recipe from me. I immediately received a text from my friend asking for the recipe. I thought about it for a few seconds and thought it was pretty funny. I take pride in the fact that I really do love to cook and bake from scratch. I try to reduce the amount of processed food my family eats. I'd really rather go for fresh ingredients.

But, sometimes, and here is my confession, I go for "the box". There are times that you just need a quickie, something you can make fast. Sometimes "the box" is really great, and why bother with making sure you have all the ingredients and measuring each one. Besides, sometimes the prep work for baking could take up to 20 minutes. What if you don't have 20 minutes? So, I do think there are times that it is OK to reach for the box. But, here is THE question. Someone asks you, "Did you make this?" Well, of course I made it. My hands did open the box, I added the eggs and the oil and water. I mixed it, put it in the pan and turned the oven on. I made it. But, what people really mean is, did you make this from scratch? And if you didn't, do you reveal your secret? So, when my friend asked me for the recipe for the pumpkin bread I just had to laugh. I told her my secret, stating that out of the few things that I make from a box it is pumpkin bread and that it is from Trader Joe's. Oh, sure I know how to make pumpkin bread from scratch, but as I said to my friend, "when something is this good from a box, you don't mess around in the kitchen". I offered to pick up some boxes for her, to which she took me up on my offer and asked for 5 boxes!

When my son came home from school and mentioned that his friend loved the pumpkin bread, I told him how I had already talked (texted) with her mother. When I told him that the bread was a Trader Joe's mix he said, "Really, this isn't homemade? Why did you give away your secret?" I thought, you know, though I love to spend time in the kitchen, sometimes you have got to be realistic, save some time and go for the box. No one will ever know, unless you tell them.

Cheering for Pomegranates

2012-10-15T19:44:00.002-07:00

I am cheering about pomegranates. Beautiful, red, juicy pomegranates. I love the deep red color and they remind me of fall and the winter holidays. If you have never had a pomegranate cut one open, and you'll find pockets of tiny little seeds encased in juice. Though eating them is messy, the red juice will stain your fingers, they are so good for you because they contain high amounts of vitamin C and potassium. They are time consuming to eat as well, if you just suck the juice from the seed and spit them out, kind of like sunflower seeds. My husband grew up in Texas and ate them all the time. A neighbor who lived down the street had a pomegranate tree in their backyard. He would go over there and pick the ripe fruit and eat them right there. That would pretty neat to have a pomegranate tree in your backyard. I would have a bowl full of them all the time. There are many dishes that you can use pomegranates in. This salad, for example, is fantastic and it really reminds me of fall. Sweet Honeycrisp apples, which are my absolute favorite, along with the vinaigrette, blue cheese, and candied walnuts is a delicious combination. The juicy crunch from little pomegranate seeds is another added sweet pop of flavor. I am considering making this salad as a part of Thanksgiving dinner buffet. Very easy to make, I hope you add this to your weekly dinners during the fall and winter months.

Green Lettuce with Apples, Candied Walnuts and Pomegranate Seeds
(Recipe adapted from The Dandelion, a restaurant in Philadelphia)

For the vinaigrette:
1 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoon Dijon mustard
1/3 cup very mild olive oil, such as Filippo Berio Extra Light Olive Oil
Kosher Salt and fresh ground pepper to taste

For salad:
1 head of green leaf lettuce, or butter or Boston lettuce, gently torn
1 Honeycrisp apple, cut in half, sliced thinly
1 cup pomegranate seeds (about 1 pomegranate)
1/2 cup crumbles blue cheese

For candied walnuts: (Or use store bought)
1 small package chopped walnuts (about 2 onces)
1/3 cup sugar or light brown sugar

Whisk first four ingredients together in a small bowl. Gradually pour oil and whisk together to combine. Use can use a small blender or Cuisinart. Season with salt and pepper to your taste.

For candied walnuts, toast walnuts on a baking sheet for 5 to 7 minutes at 350. Remove from oven. Heat sugar in a pan until it begins to melt. I used light brown sugar and it took several minutes before the sugar began to melt. When it does, add the walnuts and toss to coat with the sugar. Add a pinch or two of salt. let cool on baking sheet.

Combine the lettuce, apples, and walnuts. Toss with dressing, you may not need all of it. Garnish with pomegranate seeds and blue cheese. Serves 4.

Hail to Kale!

2012-10-13T11:23:00.000-07:00

Curly Kale

I had never had kale until earlier this year when I had roasted it with some mushrooms. I have to say I really love kale. With all the attention that kale has been getting for its health benefits and discovering that most of my friends have been enjoying the green leafy super food, I've had my radar on kale. Kale has many significant health benefits such as, it can lower cholesterol, it is an antioxidant and it supports eye health and it is super high in vitamin K, which can reduce the risk of cancer.

If you have never tried kale before it tastes like a cross between cabbage and spinach, in my opinion, but it has also been described as a cross between asparagus and brussel sprouts. Kale is a tough fibrous green, so it is best to eat it either sauteed or roasted, but if you want to use it in a salad you want to break it down so it is not so tough. You do this by using lemon juice in the dressing and let it marinate to break down the stiffness. You can also soften the leaves by messaging salt and lemon juice in to the leaves for a minute or two and let it sit for a few minutes. Also, when using kale you want to remove the thick stem that runs through the leaf.

There are many different types of kale. The variety that is most commonly found in the grocery store is curly kale, which works well when sauteing or roasting. Other types of kale include Lacinato kale (aka dinosaur kale), and Tuscan kale (aka black kale). These types are good in salads. So, since I've been looking out for kale recipes, here are a few salad recipes that are delicious to try. What is so great about kale salads are that they are easy to make and they can sit in your refrigerator with the dressing on, unlike a lettuce salad which will get soggy.

Kale Salad

Marinated Kale Salad with Gouda and Apples (From Southern Living, September 2012)

1 Granny Smith Apple
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 1/2 tablespoon honey
1/4 tsp salt
1/4 tsp pepper
1 bunch Lacinato kale, stemmed and chopped
1/4 cup shaved aged Gouda cheese

Cut apples in to small chunks. Whisk together lemon juice olive oil, honey, salt and pepper in a large bowl. Add kale and apples and toss to coat. Cover and chill for a least 2 hours or over night. Toss Gouda cheese before serving. Serves 6 to 8.

Marinated Kale and Green Bean Salad
(Bon Appetite, July 2012)

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, center ribs remove, leaves cut in to strips
Salt and freshly ground pepper
1 pound green beans, trimmed
14 cup finely grated Parmesan cheese

Combine oil, lemon juice, honey and red pepper in a large bowl. Add kale. Toss to coat. Season to your taste with salt and pepper. Cover and refrigerate kale for 2 hours or overnight.

Cook beans in a large pot of salted boiling water for about 4 minutes. Drain, and transfer to a bowl of ice water to stop cooking. Drain and dry beans. Add to kale, top with grated cheese. Serves 6 to 8.

Latkes, Jello Molds and Eulogies

2012-10-07T09:21:00.000-07:00

I attended the funeral service of a friend's mother today. Her name was Vilma. The rabbi, who had not known her, described her so well from all the heart felt stories and memories that were shared with him. The word that he chose to describe her best, and the one word that left an impression on my mind today was "balabuste". A balabuste is a yiddish expression describing a "good homemaker". Other definitions describe the word as a "perfect housewife" or a "gracious hostess". After listening to the rabbi describe this woman it woud seem as a very fitting word to use. She was gracious, a welcoming hostess, very skilled in the kitchen and took care of her family in every way. She cooked for every holiday, not wanting help, never complaining, and doing it all herself. She didn't like a mess in the kitchen and she probably cleaned as she cooked, so not to have to do it later. She was probably very effecient in every area of keeping a house and taking care of her family.

I couldn't help but see some similarities between myself and this woman. I prefer to do it all myself as well. I enjoy keeping house and cooking and entertaining. Characteristics of the role of a woman that may seem very old fashioned today. This euology of a woman who I didn't know, made me remember how my husbands grandmother used to call me a balabuste and I remember the first time she called me that. My husband and I were newly married. I was begining my love of cooking. While in college I had began to collect recipes and cookbooks, waiting for the day I could really spend time in the kitchen cooking and baking. My husband's grandparents were going to come over for dinner one Sunday afternoon. After much contemplation, because my husband's grandfather was a pickey eater, I decided to make something they would be familar with. Something "old school". I made homemade cornedbeef and cabbage with garlic butter knots (I was really in to making bread back then). The table was perfectly set with all the dishes and serving pieces we had received as wedding gifts. And during dinner Grandma Phyllis had complimented the meal and called me a balabuste. That moment was such an honor for me, a young Jewish woman at the time.

Vilma's eulogy reminded me that from as far back as I can remember, all I ever really wanted was to be a good wife, to care for my family and to throw fabulous parties. I would imagine that how I grew up influenced this. Both of my grandmothers were balabustes. My grandma Sarah who cooked tradional Jewish foods and food from her homeland Russia and kept house, and my grandma Rae, who was always a gracious hostess and had hors d'ouerves in the freezer just in case someone dropped by for a visit. My mother was a balabuste too. My father, a physician, worked all day. My mother took care of the house and my sister, brothers and I. She cooked every night of the week. My father would come home, pour himself a glass of Johnny Walker and unwind from the day of screaming kids and inspecting hospitals (he also worked for the Chicago Board of Health). My mother would have an entire meal waiting from salad to dessert. She ironed shirts and sheets, collected S&H stamps, and she knew how to throw a party. She was a good wife.

Like Vilma, who ironed her husband's under shirts, I admittedly fold my husband's underwear and I steam his polo shirt collars. Like Vilma I enjoy cooking and planning a party with all the details. My husband will usually tease me at the end of our parties and say, "what a wonderful party for you" because he knows how much I love to plan them. From the eulogy I gathered that Vilma was a great cook and I noticed that many people were nodding their heads up and down in agreement when the rabbi mentioned how good her latkes and jello molds were, or how she used to serve fruit, the crispest grapes, when guests would stop by, and always being the gracious hostess.

Eulogies are comforting. They are supposed to be. They help us remember a person's life. It helps us to talk about a loved one and to remember all that made them who they were. To me, even if you didn't know the person, after listening to a eulogy you wished you had know that person. Sometimes you can relate a person's life to your own. Sometimes you learn something that you didn't know, like about an a particular era, or event. Sometimes you hear about a person's life and you want to aspire to be like that person, even if you didn't know them. What I took away from today was that in many ways I really got what I had wanted for myself. I am a good wife and mother. I am known amongst my good friends and family as the "Jewish Martha Stewart", a term that I am honored to be called. And what I learned from Vilma is that I could be better. I could better focused on some things, whether it be being more involved in my children's schools, or an interest of a friend. I liked it when the rabbi asked Vilma's family if she had any hobbies and they said no. Her hobbies were her families interests. She took time to learn and listen from those around her. Though I don't like a mess in the kitchen either and I want to do it all myself, I need to allow people to help when they offer. I need to learn to take things a little slower and enjoy things a littler better than I do. Vilma was a true balabuste, and though it's a little old fashioned today, but then again I am a little old fashioned, I am proud to be a balabuste too.

The Comforts of Writing and Food

2012-10-03T21:44:00.000-07:00

It feels good to get back to cooking and sharing with you all again. I can't believe my last post was July 11th! Between summer activities and having some technical issues with Google Chrome, I really missed writing. I don't want to disappoint you, I did cook over the summer, but I didn't take the time to document everything. I couldn't find that balance between having everyone home from school, working, and fulfilling my duties around the house, that everyone had gotten used to when I wasn't working. How can I have it all? I'm still trying to figure that one out. Balancing everything and having everyone happy is tough. Cooking and writing make me happy. So, I still need to incorporate this in to my routine. Just as certain foods are comforting, this whole process is comforting to me. Cooking and writing gives me energy. I love to see all those "likes" to a picture I posted on Facebook, and I love to have questions asked about searching for recipes and cooking techniques. This whole "project" has been a learning experience for me. I am not a professional writer, or food stylist, or photographer or chef for that matter. I'm just someone who really enjoys to cook and who wants to share my experience with others. What I hope you find comforting is that my experiences are real. I actually try the recipe I find to share. The pictures are taken with my iPhone. There is no scaffolding to hold anything up, or paint used to make something appear to be grilled or roasted. This is authentic. These elements, I hope, make it comforting to you and I truly hope that I inspire your table. The twists and turns, successes and failures and tapping into my memories of cooking and entertaining has been cathartic. This exploration of food is helping me to realize who I am, and it is helping me to emerge out of self doubt and move in to a role of self empowerment and worth. So, when over the summer my husband asked me, "What are you getting out of this?", that is what I should have said.

Why do we love "comfort foods"? Comfort food is generally something that is easy to prepare, unsophisticated, and is psychologically comforting. The food may have a nosalgic or sentimental feel, and is usually high in carbohydrates and rich in calories. This is why it is so comforting. For this recipe I did manage to reduce the calories by making some changes to the original recipe. The original used whole milk and I omitted the sage, lemon butter that you are supposed to pour on over the top after its cooked. I did add the sage to the sauce mixture and a few leaves on the top as it baked. If you don't like sage you could substitute thyme. Sage and butternut squash are a classic combination that I really like together, and my kitchen smelled divine while this was baking. Try this recipe over the weekend or when you have some extra time. This dish would make a great meatless option, served with a salad on the side. You could even serve this as a side dish to chicken or on your Thanksgiving table. This recipe is a pleaser and a keeper! I hope you try it.

Butternut Squash Lasagna - Adapted from Brian Malarkey

1 large butternut squash – Peeled, cored and sliced thin 1/4 inch
10 to 12 pasta sheets – no boiling, oven ready. I used Trader Joe's brand
1 handful spinach
6 to 8 cloves garlic
1 bunch Italian parsley
1/2 stick of butter
¼ cup flour
3 cups reduced fat milk, not skim
4 cups shredded mozzarella
1 cup Parmesan cheese
6 to 8 sage leaves, plus some for top of lasagna
Salt and pepper and olive oil spray

Pre-heat oven to 375F

Lightly spray a sheet tray with olive oil and place the slices of butternut squash on it, season with salt and pepper, repeat another layer until all the butternut is layered. Cover with foil and bake for about 10 to 12 minutes until the squash is cooked yet still firm.

While that is cooking start on your roux: Melt ½ stick of butter in a large pot until almost browned, whisk in the flour and continue to cook for about 30 seconds. Slowly whisk in the milk and bring to a boil. Add garlic and continue to cook at a medium heat until mixture thickens. This could take 10 min or less. Transfer the mixture to a blender and blend in the spinach and parsley. DO NOT cover top tightly while blending. Season with salt and pepper to your taste.

Begin the layers: Cream Sauce on the bottom, making sure to coat the bottom well, then pasta, cheeses, and butternut squash. Repeat. Make sure the top layer has cheese on top. Cover with foil and bake for 45 minutes, remove foil and bake for another 10 to 15 minutes or until the top is crispy golden brown. Let rest for 10 minutes before serving.

Butternut Squash, Sage, Garlic, Spinach

Assembly Process

It's done. So yummy!