umommy

The Longest Day of My Life

2013-04-21T19:22:00.000-07:00

It has taken me a few days to process everything that has happened over the past week and what was undoubtedly the longest day of my life...

Monday kicked off what was supposed to be the start of a busy but typical April vacation week for the kids. As with every Marathon Monday, we took the boys to watch the Boston Marathon at mile 23, the same spot we've been going to for the over 10 years. We cheered the elite runners and first wave of athletes with Half-Assed Mama and her kids before grabbing burritos at Anna's and headed back home around 2pm. And little did we know, just 3.2 miles up the road and 50 minutes before bombs that would rock the city to its core.

That week, I found myself wavering between feelings of sadness, anger and pride, reflecting on the stories I read from eyewitnesses at the finish line. The kids continued with their vacation activities, blissfully unaware of the Marathon Bombings - until Wednesday night when we grabbed dinner at Dorado...

My 7-year-old was sitting across from me eating his dinner when I see his eyes start to fill up with tears and a look of horror on his face. That's when I remembered there was a TV behind me and he must have seen footage from the bombings. I quickly suggested we go for a walk.

W: I saw explosions on TV. It was at the Marathon in Copley Square!
Me: Yes. It was terrible. There were two explosions near the finish line.
W: But no one was hurt, right?
Me: Unfortunately, yes. There were a lot of people that got hurt.
W: Oh no! But no one died, right?
Me: Unfortunately three people died.
W: That's so terrible! (sobbing)
Me: I know. It is. But it could have been much, much worse. There were a lot of people there to help. And the police are doing everything they can to find out what happened and to make sure it doesn't happen again. And we are going to do everything we can to keep you safe.

He took it pretty hard and struggled with sleeping the next few nights. My heart ached for him as I knew, like everyone else in Boston, Monday's bombings would forever change the way he looked at the Marathon. And then came Friday...

Cut to 2:30AM Friday morning. My husband's phone chirps from a text followed by the ringing of our landline. He stumbles to get the phone and hands it to me while he retrieves his cell. That's when I hear, "This is a message from the Watertown Police Department... There is currently an incident occurring... STAY INSIDE." My heart is racing as the message is repeated. My husband says it's a text from his friend out in Montana asking "WTF is going on?!" He goes online and reads me the headline about "MAYHEM IN WATERTOWN." OMG. I'm terrified and run to grab the iPad to see for myself.

From 2:30 on, I frantically refresh my Twitter feed and Boston.com page and learn about the events as they unfold just a few miles from our home. I do not want to turn on the TV as I don't want to wake the kids. I find a site streaming the Watertown police scanner, so I listen to hear a first-hand account of what is now an unprecedented manhunt that shutdown a major city and forced residents to stay indoors for over 20 hours.

I am terrified for the rest of the day, with words such as "LOCKDOWN" and "SHELTER IN PLACE" keep me on edge. We decide not to tell the kids for fear it would frighten them. We pretended it was a stay-at-home day, complete with movies, games, play dough, books and baked banana bread. All the while, praying my family would not be subject to a home search by the SWAT teams swarming our neighborhood or worse, gunfire, explosions, or a hostage situation... it was all too much to bear.

Finally at 6pm, the lockdown is lifted and that's when we decide to pack the family up and head to NH to stay at my mother-in-law's. We are less than a mile from the house when emergency vehicles scream past our car and I can hear a helicopter fly overhead. Something was going down and I wanted nothing more than to get the hell out of town.

That's when the texts come streaming in and phone calls asking if we are close to Franklin Street. We live just down the road from Franklin Street, but thankfully on the highway and nowhere near what would end up being the location of the now infamous boat in the driveway in Watertown.

I felt like I had to write this as a way for me to process what happened and to move forward. I am so thankful for everyone that reached out to us on social media and by phone to make sure we were okay. It truly helped knowing everyone was looking out for us while we feared for our lives for over 20 hours in our home. And as Half-Assed Mama reminded me, as horrible as this past week has been for the people of Boston and the surrounding communities, there are other parts of the world that live in constant fear for their lives. I am so grateful on so many levels.

I have been able to spare my children from learning about the horrors of 9/11 and Newtown, doing my best to protect their innocence for as long as I possibly can. But this was too close to home. Way too close. We told my 7-year-old, in the most basic terms, what happened on Friday:

"We were on lockdown yesterday, just like you practice in school. They needed to find some bad guys and the only way to do that was to shut down the city. They found the bad guys hiding in Watertown and hopefully nothing like this will happen again. There were a lot of brave men and women that worked really hard to catch them and keep everyone safe. Let's remember to thank them. Always."

Be a Helper

2013-04-10T18:56:00.000-07:00

I'm taking a quick break from the kitchen to share a really great event that's happening TOMORROW at the Pru (or Shops at the Prudential for non-Bostonians):

8th Annual Volunteer Expo

The Shops at the Prudential Center, Huntington Arcade

Thursday, April 11 5:30-7:30pm.

In the past few years, our collective strength has been put to a test due to some tragic events, both natural and man-made. Whenever these things happen and I struggle with how to explain these events to my kids, I always remember Mister Rogers and his "look for the helpers" message. I don't even want to imagine what our world would be like without these helpers.

So here's our chance to make a difference and be a helper. The Volunteer Expo is an informal event featuring over 50 local organizations. The event will give Bostonians an opportunity to learn more about the diverse range of organziations in the community and ways to give back. Consider volunteering as a family as a way to spend time together and connect with your community. And if you forget where the Volunteer Expo is taking place, just look for blue and orange in the Boston skyline - The Pru will be lit in those colors to celebrate volunteerism and the volunteer expo.

Fast Weeknight Meal: Shrimp, Tomato & Basil Pasta

2013-03-25T05:30:00.000-07:00

It has been a crazy few weeks around here (thus the lack of blog posts - gah!). Between work, special projects, school commitments, after-school activities, birthdays, holidays, vacations... I'm afraid I haven't had the time to blog as much as I would like. But that doesn't mean we haven't been testing new recipes, plus going back to some tried-and-true ones.

So on a particular busy weeknight, I like whipping this up. It takes less than 30 minutes from start to finish. Plus it's a perfect recipe to involve your kids. Read on to see why!

Shrimp, Tomato, and Basil Pasta
Adapted from Everyday Food: Great Food Fast

INGREDIENTS

1 1/2 pounds of medium , peeled and deveined uncooked shrimp
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14.5 oz) diced fire-roasted tomatoes (plain diced tomatoes works too)
1 pint cherry or grape tomatoes, halved
3/4-1 lb spaghetti
1 1/2 cups packed fresh basil leaves, torn into small pieces

kids love tearing the basil into small pieces

INSTRUCTIONS

Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the shrimp, cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl and set aside.
Make the sauce: In the same skillet, add remaining tablespoon of oil and add garlic. Cook until fragrant (about 30 seconds). Add the grape tomatoes, canned tomatoes and their juice along with 2 cups of water. Bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally.
Meanwhile, cook pasta according to package instructions. Drain and return the pasta to pot. Add the tomato sauce, shrimp and basil. Season with salt and pepper and toss. Serve immediately and enjoy!

Fish in Parchment Paper

2013-03-03T13:07:00.000-08:00

It always seems like I get into a cooking rut this time of year. Maybe it’s due to this crummy March weather (gray, slow melt of dirty snow, just above freezing temps), the long stretch before the next vacation day (April Vacation is EIGHT weeks away), or winter recipes fatigue (no more soups and stews). I wanted to try something new – and so did the kids.

Steamed fish with scallions and ginger was a weekly staple when I was a kid. And it comes to no surprise that this dish is in regular rotation at our house now. Its super quick, healthy and mild Asian flavors have made it an instant favorite with the boys. And it is definitely a meal I can make with my eyes closed. I needed to give it a new twist and that’s when I remembered Fish en Papillote (fancy for Fish in Parchment).

Basically, you bake fish along with any aromatics, veggies and starch in a pouch you create out of parchment paper. The ingredients are steamed together and presented by opening the parchment. I knew this would be a fun presentation of our regular standby. And I wanted to get the boys involved by having them pick and choose their ingredients.

Fish in Parchment Paper

Adapted from Dinner: a Love Story by Jenny Rosenstrach

INGREDIENTS

1/4 cup olive oil or canola oil
1/4 tsp red pepper flakes
1.5-2 lbs fish fillets (we prefer flounder or sea bass, but almost any firm fish will do)
4 fingerling potatoes, sliced thin
1 lemon, thinly sliced
1/2 red onion, thinly sliced
Green veggies (baby bok choy or chinese broccoli is a favorite), parboiled
Chopped fresh herbs (parsley, chives, cilantro)
Sesame oil (optional)
Sliced ginger (optional)
Salt and pepper

DIRECTIONS

Preheat oven to 400 degrees F. Pour olive oil into measuring cup and add red pepper flakes.
Prepare four 15 x 15-inch squares of parchment paper (or foil) and place one fish fillet on top of each sheet.
Top each with a few slices of potato, lemon, onion, veggies, ginger (optional) and drizzle with spicy olive oil. Top each packet with fresh herbs, a dash of sesame oil (optional) and season with salt and pepper.
Wrap each into parchment packets. There are many techniques to do this, including twirling the ends to look like hard candy, to calzone shaped or pouches similar to how a they wrap up a sandwich at the deli. Pull up the sides together than roll down the ends until it lays flat on the fish. Fold overhang underneath bundle. Then place fish packet on cookie sheet.
Slide the packets onto a cookie sheet and bake for 20 minutes. Remove from the oven and serve one present per plate. Be careful when unwrapping as the steam will be HOT.

Ginger Scallion Noodles

2013-02-05T19:28:00.000-08:00

Ginger scallion noodles w. quick pickles, roasted cauliflower and nori

"Koreans are notorious noodle eaters. I am no exception."

This is David Chang's opening words in his best-selling cookbook, "Momofuku." For those unfamiliar with this James Beard award-winning chef, Chang came onto the NYC restaurant scene back on 2004 and hasn't looked back since. He has catapulted to celebrity chef status, with 11 locations world-wide, and a media empire of his own.

"Momofuku" is the story behind his culinary empire. Oh yes, there happens to be some recipes too. And not just your typical recipes for the home cook, but also some scare-you-out-of-your-pants recipes that require a blowtorch and procuring transglutaminase. It the kind of cookbook that you can’t put down, not only for the photographs, story (and profanity), but the sense for Chang’s love of good food.

So when I read the first sentence, I did two things: 1) corrected him by adding the Chinese are also notorious noodle eaters and 2) found the one noodle recipe that I can make easily and have my boys scoff up quickly.

Momofuku’s Ginger Scallion Noodles are insanely easy to make. All you need is a ton of scallions and ginger (duh), some oil, soy, vinegar and salt. Combine it with some good Chinese egg noodles and you too will be joining the ranks of Koreans and the Chinese as notorious noodle eaters. Don’t forget some hoisin to finish – this is key!

Click here for the recipe.

Seven Days, Seven Meals Challenge

2013-01-17T19:20:00.000-08:00

It's a new year, which usually means recycling the same New Year's Resolutions for me. And as always, one of my resolutions is to be a better cook. And like all resolutions, I have good intentions to make them, but often end up ignoring them. Oops - there goes my "Don't Procrastinate" resolution.

Until I saw that Jenny from Dinner: A Love Story had threw the gauntlet. She was challenging herself and her readers to make seven new meals in seven days. And to make it a little easier, she suggested doing this challenge over 14 days. Seven new meals in two weeks? Not only would it challenge me to be a better cook, but get my kids to try new things and be adventurous. Actually, that goes for all of us. Yeah, I'm game.

So how is it going so far?

Monday, January 7th:

DALS Tuscan Minestrone

Wednesday, January 9th:

DALS Greek-Style Shrimp with Feta

Friday, January 11th:

Bon Appetit Orange Beef w/Broccoli & Mushrooms

Sunday, January 13th:

Jamie Oliver's One-Tray Bake

Tuesday, January 15th:

DALS Weeknight Bolognese

We made a Wild-Rice Stuffed Acorn Squash for dinner tonight (but forgot to snap a picture). So that leaves one more new recipe before Sunday. What to make, what to make...

Our Favorite Eats of 2012

2012-12-31T10:57:00.001-08:00

2012 is definitely a year to remember. From Gangham Style, to the Summer Olympics, Binders of Women, Hurricane Sandy, and the Apocalypse that wasn't. 2012 will definitely be a year of a lot of heartache as we remember those affected by the Newtown tragedy. And 2012 has some personal highlights and lowlights for me as well.

As I reflect back on 2012, I like to remember our five favorite meals we enjoyed as a family:

Pasta with Sausage, Rosemary and Tomatoes

Everyone has a go-to weeknight dish. This is ours. Can be made in 20 minutes flat. And consumed in about two.

Grilled Butterfly Chicken

This was a new technique for us when it comes to cooking up chicken. The result? The juiciest, tastiest chicken. Ever.

Momofuku Cornflake Chocolate Chip Marshmallow Cookie

This cookie recipe challenged me as a home cook like no other. Both in terms of technique and taste. This cookie will rock your world.

Chicken Pho Naan Sandwich

My first happy accident and Asian-fusion attempt. Soft, fluffy, buttery naan + Vietnamese Pho Ga ingredients = one outstanding sandwich.

Chicken Sofrito

Is there anything more simple and crowd-pleasing than chicken and rice? Plus cooking it one pot makes clean-up a breeze.

Whichever way you choose to reflect on the past 12 months, do it with those you love around the dinner table, because food is love. Happy New Year!

Last-Last-Minute Gift Ideas for Foodies

2012-12-23T12:07:00.000-08:00

So we supposedly had an extra weekend this year to prepare for Christmas since Thanksgiving was earlier than usual. But why is it that I'm still frantically searching for last-minute gift items, baking and wrapping like there's no tomorrow (Mayans calendar #epicfail)?

So as a professional procrastinator, I've compiled some last-last-minute gift ideas that are way cooler than the picked over travel mugs and other cast-away gifts you'll find this time of your at your big-box retailer:

For the Foodie Family: Dinner: A Love Story: It All Begins at the Family Table ($29.99)

I've had this cookbook for less than a year, but the particles of food and dog-eared pages tell a different story. Filled with practical cooking tips for today's family plus simple and delicious recipes your whole family will love. Get it for yourself. Get it for a friend.

For the Mixologist: Speakeasy Cocktails App ($9.99).

Channel your inner Don Draper and master one of hundreds of recipes from the best cocktail bars in NYC. Video tutorials and interactive features make this way cooler than that tired bartender's handbook.

For the Future James Beard Award Winner: ChopChop Magazine ($14.95 for one-year subscription).

This quarterly magazine is perfect for kids who love to cook. Filled with great recipes, food facts and games, kids will love getting their own magazine in the mail. And you'll love grooming your future chef.

CIA Student Wanna-Be: America's Test Kitchen Cooking School Subscription ($19.95/month)

Know someone that always wanted to go to cooking school but never had the chance? Thanks to the folks at America's Test Kitchen, you can access over 100 courses online, at your own pace. You'll have videos tutorials, illustrations, quizzes at your fingertips, plus email access to professors and "classmates."

(Image credit: America's Test Kitchen)

Okay, back to some last minute cooking. Wishing you and your family a very merry everything and a happy and healthy 2013!

- Sharon

A Day of Remembrance

2012-12-16T18:51:00.003-08:00

No Kid Hungry

2012-11-27T20:03:00.000-08:00

(image credit: Share our Strength)

What a hungry child from a family that struggles to put food on the table might be thinking about in school:

“I don’t care about the lesson my teacher has planned today.”

“I don’t care if I get sick again.”

“I don’t care if I’m having trouble concentrating.”

“I don’t care if the other kids think I’m grumpy all the time.”

“I don’t care if I get another poor grade on a test.”

So what does this child care about?

“I care about how many minutes

until I get to eat a hot meal.”

So many of us are incredibly fortunate to not have these thoughts because access to healthy food is not a challenge. Sadly, one in five kids in America struggle with hunger. Chances are, there’s a child in your kid’s class that is too hungry to care. So what can we do?

Care. Learn more about Share Our Strength’s No Kid Hungry campaign and make a donation. For just $1, Share our Strength can connect a child to 10 breakfasts. Or 180 breakfasts (an entire school year!) for just $18. So as we recover from the binge that is Thanksgiving and gear up for indulging at upcoming holiday parties, show these kids you care. Help feed a hungry child during the holidays and throughout the year to come.

Last Minute Prep for the Big Day

2012-11-18T11:40:00.000-08:00

(image credit: runner.com)

Thanksgiving is like the Super Bowl for foodies. Lots of hype, lots of preparation, and of course, lots of food (but none of the bad commercials). In typical fashion, I am scrambling to get organized for Thanksgiving as we are hosting Thanksgiving dinner at our house. As I sat at my kitchen table trying to put together a game plan this weekend, I turned to this post I put together last year: Last Minute Thanksgiving Day Prep.

It's a helpful playbook on how to get ready for the big ~~game~~ day. Move over Belichick ;-)

From our table to yours, wishing you a great Thanksgiving!

Five Reasons To Go On a Date Night Tonight

2012-11-16T06:07:00.000-08:00

There are times when a date night is in order. You remember them, right? A kid-free evening, away from distractions at home, adult conversation over a nice glass of wine, someone else doing all the cooking and cleaning. But usually that means booking a sitter weeks in advance. But thanks to UrbanSitter, you can be spontaneous and actually have a date night the same night. Before you go on OpenTable to make a reservation at that hot new restaurant you’ve been dying to try, head over to urbansitter.com and book a sitter. Thanks to UrbanSitter, booking a trusted sitter is pretty much as easy as making dinner reservations.

So what is UrbanSitter? UrbanSitter is an online service for parents and sitters to connect. Think SitterCity meets Facebook meets OpenTable. Here are my top five reasons you should book your next sitter through UrbanSitter:

1. Friend-tested sitters: I often hear from other parents that date nights happen infrequently because they don’t trust anyone to watch their kids other than family or friends. And there’s only so many times you can ask them to babysit your little darlings before they start avoiding your calls. UrbanSitter gets this. So after you create an account online, UrbanSitter will look for sitters recommended and booked by friends and family using Facebook Connect.

I should also mention that I had an opportunity to attend an UrbanSitter Speed-Sitting event (yes, you just read that), where I had the opportunity to meet over a dozen potential sitters at a neck-breaking 3 minutes each. These ladies were impressive – all local college students with a ton of experience, and a ton of enthusiasm.

2. Search by experience and rates: UrbanSitter allows you to browse profiles and narrow search results based on hourly rate, language, experience based on kids age or special needs, just to name a few. I’m a big fan of how most profiles include the sitter’s average response time, background check, and number of repeat families.

3. Book in real-time: Similar to OpenTable, UrbanSitter lets you search sitters by date and time. You’ll see in real-time which sitters availability is confirmed. You also have the option of interviewing a sitter (phone, paid working, or in-person).

4. Find, book and pay online: UrbanSitter's website and iPhne App is incredibly intuitive and pretty fun to use. I also liked all the follow-up emails: when my job offer was accepted, explanation of paying by credit card, job reminder, confirmation of hours worked and payment receipt. And then of course they get pretty smart with their marketing as I also got a “how did it go” and “book so-and-so for your next night out.”

5. It’s free: unlike other childcare sites, UrbanSitter is free. The only charge (besides the hourly rate to the sitter) is a $7.50 flat service charge if you pay with a credit card. I think this is a reasonable fee so I can avoid having to run to the ATM or write out a check (groan).

I love my kids and I love to cook (not always in that order). But sometimes a night out is just what everyone needs. And it’s nice to know finding a trusted, reliable sitter is only tap on my iPhone away.

Disclosures: Thanks to UrbanSitter, Social Craft and Bread & Chocolate for hosting the speed-sitting event, which I received free of charge. I have no material connection to the brands, products or services mentioned. I was given an UrbanSitter credit to be used on the site. As always, all opinions are my own.

Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables (yes, easy!)

2012-10-31T08:34:00.000-07:00

There have been many experimental recipes in my quest to raise adventurous eaters. Through these recipes, I hope to introduce our kids to unique flavor profiles. Sure they love simple meals (I have yet to meet anyone that does not like mac and cheese). But it’s important to us that our boys have the opportunity to try different dishes ranging from arepas to za’atar. Our pantry is well-stocked with many exotic spices. I think my jar of Chinese Five Spice will last us through the year 2020.

So when I was invited to join the Massachusetts WORLDFOODS Fusion Taste Team, I said “hai” (yes in Cantonese)! WORLDFOODS makes 51 types of Asian sauces: dipping, stir-fry, cooking, marinades, chutneys and salad dressings. Made from 100% natural ingredients, traditional herbs and spices, WORLDFOOD sauces represent cuisines from Thailand, Malaysia, China and India. This would be a perfect opportunity to introduce my family to exotic Asian recipes without having to scour Asian markets for a million different ingredients and many hours in the kitchen.

First up, Indochina Cambodian Pineapple Lemon Grass Stir-Fry. My kids love Asian food, but are not big fans of anything too spicy. So I wanted to try flavors that I knew they would love but not burn their taste buds off (some of those chilies are HOT). As soon as you open a jar of WORLDFOODS sauces, you can smell the exotic spices and fresh ingredients. Stir fry with some meat and your favorite veggies and you have a complete meal faster than if you ordered take-out. And I dare say even better than take-out. This stuff is good. And a perfect weeknight solution for even the most adventurous types. We’re looking forward to trying some other sauces – maybe with a bit more heat next time!

Easy Indochina Cambodian Pineapple Lemon Grass Chicken and Vegetables

Serves 4

INGREDIENTS

1 lb boneless chicken thighs, thinly sliced
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
½ lb sugar snaps, strings removed
2 carrots, peeled and sliced on a diagonal
1 jar WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce

DIRECTIONS

Season chicken with salt and pepper. In a large nonstick skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add half the chicken; cook and stirring constantly, until opaque throughout (2-4 minutes). Transfer to a plate. Repeat with the remaining chicken.
Add the remaining tablespoon of oil to the pan, along with the onion, sugar snaps and carrots. Cook, stirring constantly until onion is tender and golden.
Add the jar of stir fry sauce and chicken (and any accumulated juices) back into pan and heat for 3-4 minutes, stirring occasionally until sauce is heated through and slightly thickened.
Serve over rice or noodels and enjoy!

I was given WORLDFOOD Sauces to try as part of the Massachusetts WORLDFOODS Fusion Taste Team. As always, all opinions are my own.

World Food Day

2012-10-16T08:30:00.000-07:00

Today is World Food Day - a day Oxfam America is hoping everyone will stop to think about where their food comes from, the impact it has globally, and the small steps everyone can take to make the food system more fair and sustainable. It's about coming together over good food and even better conversation with this discussion guide. It's about making making sure everyone has enough food to eat, always.

Where to start? Learn about Oxfam's GROW method: Save Food, Buy Seasonal, Less Meat, Support Small-Scale Farmers, and Cook Smart. And then have it become second nature.

Be sure to follow Oxfam on Twitter and the Oxfam GROW Pinterest board for recipe ideas, news and events. And get clicky and Like Oxfam on Facebook too.

"Can you remind me to do all this when I am a grown-up mom?"

This is what my 7-year-old said to me when we were having meat-free meal yesterday and we were discussing the GROW method. I sure can kiddo. Take a moment and be thoughtful about how you are feeding your family and how that impacts the rest of the world. Because together we can grow a better future.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

The 18 Percent

2012-10-15T08:36:00.000-07:00

photo credit: Oxfam America

We've been hearing a lot about percentages this year as we lead up to Election Day. The one percentage I don't think we'll hear the candidates discuss is the 18%. Did you know that livestock is responsible for 18% of global greenhouse gas emissions? And nearly 8% of global human water use goes to grow food for cattle alone. As my boys like to say, "Holy cow!"

I'm not suggesting we start an Occupy Cattle Ranch anytime soon. But if we all made one meatless meal once a week, we can really make an impact on the environment (and on our health and wallets). For example, it takes 6,810 liters of water to produce one 1lb package of ground beef. That's equivalent to my family drinking over 4 1/2 liters of water EVERY DAY for a YEAR!

Less Meat

"Rearing animals for food means a lot more greenhouse gas emissions, more water consumed, and more land required, compared to growing food crops. If we eat a little less meat and a little less dairy we will dramatically reduce the impact of our diets on the environment."

Some of our favorite meatless meals

Try whipping up a meatless meal at least once a week. We do a Meatless Monday here because all the cool kids are doing it. Here are some of our favorite meatless recipes: Mom's Granola, Monkey Bread French Toast, Vegetable Noodle Stir-Fry with Tofu, Bulgur Veggie Burgers with Lime Mayo, Stuffed Tomatoes with Grilled Corn, and Greek Pasta Salad. We are trying to cut back on how much milk we drink too. For example, we have started using soy milk in our cereal. I know this may not be easy, especially with young children that need the protein and vitamins and allergies, so make sure you consult your doctor.

Be a Lazy Cook

2012-10-12T19:59:00.001-07:00

I will be the first one to admit that I can be lazy in the kitchen. I will avoid any recipes that require lots of ingredients (which means lots of shopping - which I hate). A dish that requires multiple cooking techniques? Forget it. I will only make risotto once or twice a year because I can't bear the thought of constant stirring. Well, it just so happens that my ~~laziness~~ efficiency is actually saving energy and money.

Oxfam GROW Method #4: Cook Smarter

"We rely on precious fossil fuels to cook and heat our food, and these everyday tasks add up to big emissions, as well as big energy bills. Try cooking with as little water as possible, using a flat bottomed pan, covering your pan with a lid and reducing the heat as soon as the water starts to boil - you 'll save energy, water and money!"

1. Change How You Cook
Did you know that by 1) using just enough water to cover your food while cooking on the stove (rather than filling the pan up to the top); 2) Using a flat-bottomed pan and covering with a lid; and 3) reducing the heat as soon as the water starts to boil can reduce up to 70% of the energy you use?

And the next factoid is truly amazing to me: If all urban households in Brazil, India, Philippines, Spain, the UK and the US took these three steps, we would save over 30 million megawatt hours of energy a year. You're picturing Doc from Back to the Future shouting "1.21 gigawatts?! Great Scott!" right about now, huh? Or put in another way, saving 30 million megawatt hours a year is greater than if the same households each planted a seedling and let it grow for ten years. Woah. That's heavy.

2. Change What You Cook
Another way to save energy is to make things that don't require energy, like sandwiches, salads, cold soups or no-bake treats. So those nights when you'll eat a bowl of cereal for dinner because you don't feel like cooking for yourself? Great! Or you can try some of these one-pot or no-cook recipes such as Chicken Pho Naan Sandwich, Shrimp Gazpacho, Baby Bok Choy, Carrot and Apple Slaw, Peach Plum Salsa, Almond Butter, Cream Cheese and Strawberry Sandwich, or Chicken Sofrito. And be sure to check out Oxfam's pinterest board for more recipe ideas.

Some of my favorite no-cook and one-pot meals

So go ahead - be lazy in the kitchen. Just make sure you put don't leave a mess, because I would NEVER do that (wink, wink).

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

It's Not Fair

2012-10-11T20:54:00.000-07:00

"It's not fair" are three words I hear almost daily from my seven and three year old boys. Whether it's because someone had ruined a favorite toy or someone decided to play by their own rules, my kids have learned early on that life is not always fair.

When it comes to the food system, life for the small-scale food producer in developing countries is truly not fair. Small-scale food producers often will see a large percentage of the food they grow get lost in the process of harvesting, transportation and storage. And for those that are successful in getting their food to markets, they will often be exploited. So what can we do?

"By supporting small-scale food producers you're supporting the 1.5 billion people that live on small farms in the world, and helping protect our ability to produce food in the future through sustainable farming practices. Buying Fair Trade products and brands is a great way of doing this so look out for them when you shop."

1. Try Fair Trade
Look for logos like this to help you identify small-scale food producers embracing sustainable farming practices. You'll also feel good knowing that these producers receive fair prices for their produce, ensuring they have money to buy food for their own families. Check out chocolates, coffee, tea, organic food and sustainably-sourced fish for fair trade certification.

Cassoulet with farmers market veggies

2. Buy Local
Shop at your local farmers market grown by small-scale producers close to home. Then go home and make this killer Cassoulet with Lots of Vegetables by Mark Bittman (who is pretty much the original proponent of the GROW method). Made this hearty dish tonight and the boys licked their bowls clean. I might have too.

Here's hoping we can instill empathy in our kids so "it's not fair" is something that together, as the global community, will experience less and less.

This post (and my sharing on social media) was inspired by my participation in a compensated program initiated by Women Online/The Mission List to raise awareness about Oxfam America's GROW Method. All commentary and opinions are, of course, my own.

Buy Seasonal and Make Butternut Squash Soup

2012-10-10T18:33:00.001-07:00

As I mentioned in my previous post, over the next five days, I will be blogging about each of the five principles of Oxfam's GROW method - simple steps every family can take to live within the planet's ecological boundaries and end hunger. Up next: Seasonal

"We waste lots of energy trying to grow food in the wrong place, at the wrong time of year. Discover what's in season near you and you'll find perfectly delicious fruit and vegetables to eat which aren't using all that energy to reach your plate."

You know that beefsteak tomato you thought of buying because you were craving caprese salad in the dead of winter? Consider this before you buy it: a whole lot of energy and greenhouse gas emissions was used to force tomatoes to grow in winter. And don't forget about the miles and miles that tomato had to travel, which also means more greenhouse gas emissions. And do I even need to mention the inferior taste and texture? You get the point.

1. Grow Your Own
If you can, start your own fruit or vegetable garden. Is there anything better than just-picked garden veggies? Plus it has been a fool-proof way to get my kids to eat their veggies. They grew it. They want to eat it. If you don't have the space to grow a garden, be sure to check out community gardens or join a CSA.

The boy and dad harvesting veggies from the garden last summer

2. Buy What's In Season
Here in New England, we are lucky in that while certain growing seasons are shorter than others, produce is as varied as it is abundant. Almost every meal we make will be based on what's in season and what we can get locally. Besides, it also gives us something to look forward each season. Like this Butternut Squash Soup we make every Fall. Visit www.oxfamamerica.org/growmethod to find out what’s in season near you. Now go make this soup - Butternut squash was only $.69/lb at Russo's the other day!

Butternut Squash Soup with Grilled Cheese. Hello Fall!

Butternut Squash Soup
Inspired by Mill at 2t Restaurant, Tariffville, CT

INGREDIENTS

2 tablespoons canola oil
1 butternut squash (about 1.5-2lbs), peeled, seeded and diced
1 cup diced onion
1 cup chopped carrot
6 cups chicken or vegetable stock
1/2 teaspoon grated nutmeg
1 teaspoon cinnamon
3 tablespoons light brown sugar
2 sage leaves
kosher salt and pepper to taste
1/2 cup half and half

DIRECTIONS

In a large saucepan, heat oil over medium heat. When hot, add squash, onion and carrots and cook until lightly brown (about 7-8 minutes).
Add stock and bring mixture to a a boil. Reduce heat to a simmer and add nutmeg, cinnamon, brown sugar and sage. Season with salt and pepper. Simmer for 25-30 minutes. Remove from heat and cool slightly.
Remove sage leaves and discard. Place in blender or with an immersion blender, puree until smooth. Add 1/2 cup of half and half and blend for 20 seconds. Serve immediately.

Pretty Messed Up... Until Recently

2012-10-09T18:41:00.000-07:00

There are days I dread looking at the contents of my well-stocked fridge, feeling put out as I ask myself, “Ugh! What should I make for dinner?” And until recently, unaware there are many, many people without this luxury. Until recently, I was oblivious there are kids looking forward to going to school just so they can get a hot meal, because they can’t get one at home. Until recently, ignorant to the fact that one out of seven people go to bed hungry.

Oxfam’s GROW Campaign

It was recently that I was invited to join Oxfam America’s GROW campaign. The GROW campaign is Oxfam’s initiative to end hunger by raising awareness on small changes families can make everyday to fix a broken food system. How broken is it? One billion (!) people go hungry every day. 50% of the population in more than half of industrialized countries is overweight. On top of that, we see volatile food prices, a system dominated by powerful corporations, and a system contributing to climate change. Yeah, it’s pretty messed up.

So what can you and I do about it? A lot actually. And you’re probably doing some if it already (go you!). The Oxfam GROW Method revolves around these five principles:

I will be writing a blog post about each principle everyday for the next five days, starting with Save Food.

“Around a third of the food produced for people's plates ends up lost or wasted between farm and fork. The amount of food thrown away in rich countries is almost the same as that produced in sub-saharan Africa each year.”

1. Meal Plan

I’m a big fan of meal planning as I wrote about here and here. I’ve found that not only is this a big time saver, but there is less waste. For instance, I’m not buying anything that I may already have stocked in the cupboard, and I often plan for leftovers. Try it. Your hidden Type-A persona and the planet will thank you.

Menu planning saves time and food

2. Use Leftovers

Not only are leftovers great for the day-after lunches, but give it new life with some creative recipes here. I’m also a fan of giving about-to-be-tossed food new life in soups like Stone Soup or old bread for We Are Not Martha’s amazing Panzenella with Sausage.

Use back of crisper veggies for soup

3. Freeze

I get flack from my husband when I freeze whatever is left from that dinner’s prep or untouched meal by my picky eater. "You are never going to eat this" he will say. There are some hectic nights that I’m thankful for the 1-2 servings of frozen leftovers I can reheat in minutes. Soups are a no-brainer to freeze (love this trick for freezing soups by the way).

Best Way to Freeze Soup (Image Credit: Southern Living)

Check out some other tips for Saving Food here. And stay tuned as I blog about other small changes you can make that will have a big impact in parts of the world where food is less abundant.

Momofuku Cornflake-Chocolate Chip Marshmallow Cookies

2012-10-05T08:46:00.001-07:00

We love our local library. It has become our home away from home for the boys and me. We have our routine when we arrive in the Children’s Department: commandeer a table, scurry off to find books, pile any finds on the table, then read some and reserve others to be read at home. As the boys get lost in the books, I’ll browse for food-themed children books like this one (and the impossible-to-find The Magic Tree House Book #15).

I recently came across this gem. Check out this trailer for this adorable picture book:

Cooking with Henry and Elliebelly by Carolyn Parkhurst is a sweet story of big brother Henry and little sister Elliebelly pretending to have their own cooking show. My boys love the fun dialogue and I adore the illustrations by Dan Yaccarino. The featured recipe in their make-believe cooking show is a raspberry-marshmallow-peanut butter waffles with barbecued banana bacon. Sounds crazy, imaginative but strangely delicious, right? And something that could truly come out of the kitchens of Christina Tosi’s Momofuku Milk Bar.

Christina Tosi is the winner 2012 James Beard Rising Star Chef and pastry chef at David Chang’s Momofuku Milk Bar in New York. She is also the mastermind behind one of my new favorite cookbooks, Momofuku Milk Bar. The thing is INSANE. Cereal Milk Ice Cream (made from the milk at the bottom of sugar cereal), Compost Cookies (chocolate cookies with salty pretzels and coffee grounds), and Liquid Cheesecake (barely set cheesecake layered on top of carrot cake). Holy sugar. Henry and Elliebelly would be all over these recipes!

So in the spirit of Henry and Elliebelly, the boys and I made a batch of Tosi’s Cornflake-Chocolate Chip Marshmallow Cookies. These bad boys require a 10-minute creaming process to infuse the cookies with extra butter and sugar. And it includes a cornflake crunch that is so addictive, you will be snacking on it and not even realize you’re doing it. These cookies are as sweet and buttery as it gets. And quite possibly the most complex and fun cookie you will make and/or eat.

Check out the video and recipe here on Martha Stewart. And if you’re not up for baking from scratch, Williams-Sonoma now carries Momofuku cookie mixes. I think Henry and Elliebelly would approve, wearing pirate hats of course.

Chicken Pho Naan Sandwich

2012-09-21T09:27:00.000-07:00

One of our all-time favorite dishes at our house is Pho, a Vietnamese noodle soup that is equally as complex as it is savory and can almost always keep any cold or chilly day at bay. Pho is made with a magical broth and is served with beef or chicken, rice noodles and various garnishes such as thai basil, bean sprouts, and lime wedges. Oh yeah, and sriracha. Pho and sirarcha were made for each other.

I would try making it at home, but I haven't found the time to make the broth (it takes hours and hours for it to be authentic). So as a riff on the traditional Pho, I wanted to experiment and try making it more portable, a.k.a. a sandwich. There are your typical pho ingredients: bean sprouts, cilantro, basil, tomato, avocado, chicken, hoisin and sirarcha sauces. And then the non-traditional: everything is all wrapped in a tandori naan. The ingredients come together and will remind you of pho. And the naan is perfect wrapper, soft yet sturdy enough to keep everything together without overpowering the other ingredients. It's a small stroke of genius if I do say so myself.

Chicken Pho Sandwich
Makes 4 sandwiches (approximately $7.92 per serving)

INGREDIENTS

1 package of 365 Everyday Value Tandoori Naan
4 tablespoons 365 Everyday Value Organic Hoisin Sauce
2 tablespoons sriracha sauce
1 rotisserie chicken, skin removed, meat shredded (1 cup)
1/4 cup fresh cilantro
1/4 scallions, green parts only, sliced into matchsticks
1 avocado, pitted and sliced
1 beefsteak tomato, sliced
1/4 cup fresh basil (Thai basil if available)
1 cup bean sprouts
1 lime, sliced into wedges (optional)

DIRECTIONS

Heat 365 Everyday Value Tandoori Naan according to package directions. Remove naan from oven and lay out in assembly-line fashion.
Spread about a tablespoon of 365 Everyday Value Organic Hoisin Sauce in the center of each naan.
Add 1/2 tablespoon (or more if desired) of sriracha to hoisin spread on each naan.
Divide shredded chicken and place on top of sauces.
Divide cilantro and scallions and distribute on top of the chicken.
Divide avocado slices among the four sandwiches, placing them on top of the cilantro and scallions.
Add one or two tomato slices on top of the cilantro and scallions.
Divide basil and place on top of the tomato.
Divide bean sprouts and distribute equally among the four sandwiches and place on top of the tomato.
Season with salt and pepper and squeeze some lime on top, if desired. Roll sandwiches and wrap with parchment pepper. Serve immediately - no soup spoon required!

I was inspired to come up with this recipe as part of the Whole Foods Market 365 Everyday Value Cook-off. The winning recipe will win a donation in a blogger's name to a local food-related non-profit.

A Letter to My Future 30-Something Year Old Son

2012-09-13T19:36:00.000-07:00

Dear Son,

Now that you have a family of your own, you no doubt have some challenges with your picky eater. You're wondering, "How can this be? I'm a foodie. My wife is a foodie. We get the best produce teleported to us from our virtual CSA!" I know this will come to a surprise, but you too were a picky eater. Especially when it came to eating your vegetables. We tried serving it raw, baked, sautéed, grilled - you name it. You were just like that silly girl Lola from the classic tale of "I Will Never, Not Ever, Eat a Tomato" by Lauren Childs.

So here's a tip I want to share with you that worked for me and your father. Introduce new ingredients with something you know your kids like to eat. So for you, we added veggies to rice. We also found if we got you to help grow veggies in our garden, you were more open to trying it. I've never seen you gobble up tomatoes faster then when we picked them off the vine from the garden in our backyard.

So put away your cookscreens (or whatever you call those fancy cookbooks of the future) and try this one-pot chicken and rice favorite. You loved it as a kid. I think your kids will like it too.

Love,
Mom

Chicken Sofrito
Adapted from Food and Wine

INGREDIENTS
1 tablespoon vegetable oil
4-8 bone-in, skinless chicken thighs
1/2 teaspoon chili powder
1 medium onion, diced
3 garlic cloves, minced
2 large thyme sprigs
1 red bell pepper, cut into 1/2 inch thick strips
1/4 teaspoon fennel seeds
1 cup chopped tomatoes
3 cups chicken stock or low-sodium broth
1 cup white rice
2 tablespoons freshly squeezed lemon juice
1/2 cup roasted almonds

DIRECTIONS

Preheat oven to 375 degrees. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.
Add the onion, garlic, and thyme sprigs to the skillet and cook over moderate heat until onion is softened (about 8 minutes). Add the bell pepper, fennel seeds, and 1/2 teaspoon of chili powder and cook, stirring until fragrant (about 30 seconds). Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange chicken pieces on the rice. Bake in the oven for about 30-35 minutes until chicken is cooked through and rice is tender.
Transfer chicken to a plate. Discard thyme sprigs, stir in lemon juice and sprinkle almonds on top. Spoon the rice onto plates, add the chicken and serve.

End of Summer Corn Salad

2012-09-08T07:16:00.000-07:00

Corn: one of the few veggies my kids will actually devour, willingly. They will eat it on the cob, but they prefer to eat corn off the cob. So as the summer corn crops come to an end, I thought I’d share a corn side dish that has proven to be a crowd-pleaser, even if the crowd consists of loads of picky eaters.

Herbed Corn & Zucchini Salad

Inspired by Cook’s Country

INGREDIENTS

1 tablespoon vegetable oil

2 small zucchini, diced (my kids prefer a fine dice)

4-5 ears of corn, cut from the cob (about 3 cups)

3 garlic cloves, minced

2 tablespoons minced fresh basil

1 tablespoon minced fresh scallions

1 tablespoon minced fresh parsley

1 ½ teaspoons lemon juice

salt and pepper

DIRECTIONS

Heat oil in large skillet over medium-high heat. Add zucchini and cook until softened and browned at edges, about 3 minutes.
Add corn and cook until deep yellow and softened, about 2 minutes
Add garlic and cook until fragrant (about 1 minute) and remove from heat
Stir in herbs, lemon juice, salt and pepper to taste and serve.

Boston Brunchers Review: M3 (Davis Square)

2012-09-01T20:13:00.002-07:00

As I’ve mentioned previously, brunch is my absolute favorite meal. Other than waiting for a table at some of the more popular brunch spots, it’s a win-win when it comes to dining out with your kids. What kid doesn’t like pancakes (or in my case, bacon)? And brunch is the few times when it’s totally acceptable to have a cocktail before noon.

But let’s be honest for a moment, most brunch places are kind of the same. You got your eggs benedict, pancakes, waffles, French toast, omelets, etc. So when I heard the Boston Brunchers were going check out M3, Davis Square’s new Southern-inspired restaurant, I quickly jumped at the chance faster than you can say “Meat & Three.”

M3, which stands for the southern concept of “meat and three sides,” is the brainchild of owner and Nashville, Tennessee native Jason Owens. There is a very hip, retro vibe as soon as you walk in. It could be the pretty blue tin decorative ceiling and light fixtures, the kitschy salt & pepper shakers, or the fact that the walls and tables are covered with chalk-board paint. Whatever it is, it is way cool.

While I was not with my kids, I can confidently say M3 is kid-friendly. There were plenty of diners with young children. I know my kids would get a kick out of drawing right on the table with the bowls filled with chalk. While M3 does not have a kids menu, there certainly is plenty of items even the pickiest eater can find enjoyable on the menu.

As a group, the Boston Brunchers were treated to a sampling of their greatest hits when it comes to brunch. We started off with a refreshing pickled watermelon salad with minty goat cheese and cucumber. The combination of sweet and sour plus the silkiness of the goat cheese was a perfect palate cleanser.

Pickles is their thing here. And they do it well. There is the perfect balance of tangy, sour, bite and crunch.

Next came the Scotch Eggs. I’ve never had scotch eggs before, but always wanted to try one. M3’s Scotch Eggs are made with quail eggs, wrapped in a house sausage and deep-fried. I like ordering things I would never make for myself at home. This is definitely one of them.

Then came some true southern dishes according to some of the fellow brunchers who hailed from the south. Our group swooned over the Chicken and Biscuits - house-made chicken patties served between fresh buttermilk biscuits and gravy.

At this point I was getting full, but our server brought out another southern classic - Fried Chicken and Waffles. And looking around the dining room, this was a popular item. The chicken was cooked perfectly but was outshined by the waffles in my opinion. Hard to compete with made to order waffles stuffed with pecans and topped with cherries.

Athena Yang of Finance Foodie excited to dig in

It was official. We were stuffed. But then it happened. Stack of the fluffiest blueberry pancakes topped with lemon ricotta and house berry syrup. We all just *had* to try it. And so glad we did.

Just as we were all trying to loosen some clothing due to expanding waistlines, the final dish made its entrance: cinnamon bran, texas-style, French toast with apple butter syrup and, wait for it… bacon covered with chocolate. Oh. My. M3’s pastry chef is also a chocolatier and makes and hand-dips the bacon in-house. Over the top? Maybe. Delicious? You bet.

As we all rolled out of there, it was unanimous everyone would return. Maybe only after running a marathon the day before so we would not feel so guilty consuming all those calories. But brunch is supposed to be indulgent. And M3 hits “indulgence” right out of the park.

Disclosure: Thanks to M3 and Boston Brunchers for hosting brunch, which I received free of charge. As always, all opinions are my own.

A Page from My Back-to-School (BTS) Playbook

2012-08-29T06:17:00.000-07:00

Since I’m still in denial that summer is over (as I mentioned I would be doing in my previous post), I haven’t been thinking too much about Back to School, or BTS as retailers have dubbed it. But I did get a wake up call when I was recently interviewed for a story in the Boston Herald on lunch packing ideas (yes, that was a humble brag!).

You’ll find your fair share of articles on ways to shake up PB&J, healthy after school snack ideas, or how to re-invent the “sandwich.” I thought I’d share a couple of pages from my playbook when it comes to packing my kids’ lunch. And because my boys hate sandwiches (with the exception of PB&J and different versions of it), you won’t find a sandwich idea in the bunch!

Leftovers are key. Pasta, soups, rice dishes and stews reheat well. Make an extra batch to serve for lunch the next day.

Go-To Weeknight Dish: Pasta with Rosemary, Sausage & Tomatoes

Tip: Fill a thermos container with hot water for at least 10 minutes before filling it with food. It will help keep the contents warmer longer. We spring a little extra for the vacuum insulated thermos food jars. They keep the food hot longer and never leak.

Always pack fresh fruit and veggies. Raw baby carrots are convenient for sure. I find slicing an apple is more likely to get eaten than if I were to pack an apple whole. My boys might not always eat all of their fruits and veggies I pack, but it sends them a message about what makes a healthy meal.

Sliced apple trick from The Kitchn

Tip: Apple corer/slicer will be your best friend. Core and slice an apple and then assemble it back together and hold together with an elastic band. It will help keep the slices from browning!

Pack breakfast for lunch. My boys love hot oatmeal. I add diced apples, raisins, nuts and a touch of brown sugar and cinnamon.

Our favorite steel cut oatmeal brand (it's the uniformity of granulation!)

Tip: Soak steel cut oats the night before. You’ll have perfect oats the next morning when you are packing their lunches. Just add your mix-ins, reheat in the microwave and pack in a thermos container.

I’m a big fan of Easylunchboxes. The bento-style container helps me organize what to pack. The single lid is great for younger kids, especially when lunch is less than 30 minutes long.

Easylunchbox compartments make it easy to pack lunch quickly

Tip: I save small condiment containers whenever we order takeout. They are perfect for holding dips/sauces, dressings and usually fit neatly right in the Easylunchbox.

I try not to introduce new foods at school lunch. This often results in a barely-touched lunchbox. I want to make sure they have a good meal to get them through the day. I ~~torture~~ introduce them to new recipes on the weekends.

Pizza from Pizzeria Bianco: not your everyday hot lunch (but sure wish it was)

Tip: Give yourself (and your kids) a break and let your kids buy hot lunch at school periodically. My son looks forward to Fridays when he can buy lunch (which happens to be Pizza Day at school).

It’s tempting to turn to convenience foods or tried and true (PB&J) when it comes to packing lunches. Establishing healthy eating habits takes a little bit of work – but not much. Maybe an extra five minutes. Seriously.