Do I walk my dog, does my dog walk me or do we walk together?

Thank you to Jeff Boodman who has once again allowed me to post his photographs on my blog today. He is incredibly talented and can be found on Facebook at Jeffrey Boodman Photography.

Chappy and I have been walking most days together for several weeks now. We have a little routine and I really look forward to both the walk and our time together. He walks amazingly well on a leash. If I stop, he stops, If I slow down, he slows down. Sometimes a friend is with us and sometimes it is just us. I was actually talking to my friend about this the other day but I have realized that Chappy's walking experience and my experience are completely different and yet I think we both enjoy it equally. Of course he can't tell me that he likes it but his tail is up and curled and he certainly trots around in a happy manner! For him, he is taking in the smells, tracking other animals that have walked the path before him, looking at other animals and humans walking as well, following a map on the ground that is foreign to me. (Of course there is the peeing and pooping part too....)

For me, I am gaining perspective, looking at my surroundings, observing nature like Chappy but in a different way, creating space around and within me, re-balancing, breathing fresh air and getting some plain old exercise.

So, we are independent but also walking together, sharing the time. I have said this story before but one time the kids and I went for a walk to a nearby park when they were very little. I was very set on getting to the park so we could play but they kept stopping and looking at what seemed like every little thing! I started to get very frustrated until I realized that the park is an unknown destination right now to them. They are all about being in the present, enjoying the journey, exploring what is along the way. I try to keep that in mind now. A nice reminder.

Now put on In a Black Out by Hamilton Leithauser + Rostam and let's get cooking.

I have made this dish a couple of times. It is very easy and delicious, especially with really good cheese on top, along with fresh bread and a nice salad. I like it as well because it is a crockpot recipe. There is some prep time with this but I promise it is worth it.  My pictures aren't the best this week, especially compared to Jeff's but you certainly get the idea. When you look this up you will see that there are many options on how to cook. I used a crockpot, as I stated above.

Beef, Tomato and Acini di Pepe Soup, Skinnytaste, January 24, 2016
1 lb 90% lean ground beef
1-1/2 tsp kosher salt (I omitted)
1/2 cup diced onion
1/2 cup diced celery (I used slightly more)
1/2 cup diced carrot (I used slightly more)
28 oz can diced tomatoes
32 oz beef stock (I use unsalted or lower sodium)
2 bay leaves (I threw in 3)
4 oz small pasta such as Acini di pepei
grated parmesan cheese, optional (For me it is NOT optional!!!)

In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat into small bits.

Add the onion, celery and carrots and saute 3 to 4 minutes.

Transfer to a slow cooker along with tomatoes, stock and bay leaf, cover and cook low for 8 hours.

Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir and serve!!

Enjoy and have a happy day everyone!!!!

Lessons Learned From Soccer and Chimichurri Too

 

I took a moment after a long weekend to lay back and look at the sky off my deck. It helps me gain perspective and it grounds me at the same time.

 

This weekend I was in Atlanta with Sage for the Atlanta Cup, a soccer tournament. It made me appreciate again why it is so important to me that my kids play sports. Aside from the usual exercise and healthy lifestyle aspects which are obviously very key for people of all ages, there are some subtle (and not so subtle) life lessons to be gained.  

 

Sage and Sosie have been playing soccer since they were 3 or 4 through the Y in Needham. Hundreds of kids would gather on a weekend morning on a field that was almost all dirt because of the years of playing and they would follow the ball around the tiny field as a clump. Some would pick daisies, some would want the ball the whole time and some would have an early sense of position and where to go on the field. But they were out there, learning, taking it in and being a team.

 

This year the rules have changed so that instead of playing with your grade, you are playing with teammates in the same birth year.  Some teams have changed greatly and some teams haven't changed all that much. I would say that Sage's team has changed fairly significantly. Almost half the team is new. Their old team called themselves the Dream Team. They moved from C Division to A Division. They grew pretty significantly, in size and skill but mostly in their ability to be a team. Under some difficult circumstances at times, they were able to pull together and play really hard, with a ton of heart. They left problems on the sidelines and rallied together to play some amazing soccer. That is tough to change. That is tough to leave behind. That is tough to grow past.

 

Their first tournament was a pre-season one. It was the first one as a new team and it was very difficult, for everyone. Not seeing the same parents you have seen for three years. Changing routines, changing positions, changing players. Change. Let's face it. Change is hard. The players weren't in shape yet and not used to each other or used to being on the field together. They absolutely tried but they played as individuals, not yet as a team. There were moments but they weren't a team yet. There were frustrations all around and for the first time in a very long time, they lost all their games and came in last place.

 

The first practice after that tournament they tried harder, together. The first Saturday a group text went out to see if kids wanted to meet and play at a nearby field. They didn't like where they were and wanted to improve. Coach pushed them. Hard. They wanted to use the change to their advantage. They ended up practicing 4 times the week of the next tournament, the Atlanta Cup. And you know what? My daughter told me on the way home that she wished there were more games. She wanted to play more.

 

Who knows how they will do this season? They sure started to look more like a team out there. They sure started to have that fire in the belly that drives you to success. They sure are working out the growing pains and working with the change, instead of against it. They sure were real happy when they played 5 games and won the tournament.  It was a great moment. A simple moment.

 

Put on Curbside Prophet by Jason Mraz and let's get cooking.

 

This summer I rediscovered Chimichurri Sauce and I am so glad I did. First, it has so many lovely memories. We went to our friends' house for dinner one beautiful summer night a few years ago and they made this and it was so delicious I kept eating more steak just so I could spoon the sauce on it. It was a memorable night with my friends. One I won't forget.

 

It was so good I had to have the recipe so that I could make it. I made chimichurri for my friends who hosted me, Sosie and Sage later on in Maine. I passed the yumminess to them. I made it several more times and then I kinda lost track of it. Till this summer!!

 

A friend gave me a plate recently that was given to her and it is meant to be passed along with delicious food on it. Sharing. Sometimes I think recipes are like that. Sharing recipes, sharing food, sharing memories. 

 

So, I thank my friends for making it for me and here I give it to you. It is so versatile. You can use it on chicken, shrimp, fish, steak. As Heidi reminded me, you can use any greens you want-including, mint, arugula, parsely, basil, cilantro, etc......

 

Chimichurri Sauce, Bon Appetit, July 2011

1/2 cup red wine vinegar

1 tsp kosher salt plus more

3-4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno chile or red jalapeno, finely chopped

1/2 cup minced fresh cilantro

1/4 cup minced fresh flat-leaf parsley

2T finely chopped fresh oregano

3/4 cup EVOO

 

Combine vinegar, 1 tsp salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.

 

 

Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.

 

 

Put meat in a glass, stainless steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

 

 

Remove meat from marinade, pat dry, and grill.  Spoon reserved sauce over grilled meat.

 

 

 

I served with corn on the cob and tomatoes, mozzarella and leftover pesto. YUM

 

Enjoy and have a great day!

Summer in Pictures

Summer by Mary Silveria

 

 

 

 

Sometimes you don't need words.

Put on Brand New by Ben Rector and get cooking.

My talented chef sister in law, Karen, made this meal the other day and I was so inspired and so excited about it. So, here it goes. It was a huge hit with Sage and Kelley (Sosie was away on retreats). Looking forward to lunch today!

Salad with Herbed Grilled Shrimp and Arugula Pesto
Grilled Herbed Shrimp, Barefoot Parties
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp kosher salt (I omitted)
1/4 tsp freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 lbs. jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. (I use a gas grill).  Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1 1/2 minutes on each side.

For the pesto, I substituted some of the basil with arugula but not all. You can experiment with taste or just do the basil recipe. Pesto is so versatile and can be used for so many different things. I made these tomatoes when some friends came over for supper this summer.

Pesto, Barefoot Parties
1/4 cups walnuts
1/4 cups pignolis
3T diced garlic (9 cloves) (I used MUCH less)
1 tsp salt (I omitted)
1 tsp freshly ground black pepper
1 1/2 cup good olive oil
1 cup (freshly grated parmesan cheese)

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the food tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Use heirloom tomatoes for pretty and add any other vegetables or lettuce you would like. Add goat cheese like Karen, feta like me or any other cheese and serve with the shrimp and corn on the cob or fresh bread.

Like Karen, I made a summer fruit crostata (but didn't make my own crust like her!). It was a fantastic meal enjoyed outdoors with a nice glass of rose. Very summery indeed!

Enjoy and have a happy day everyone!

Summer Vacation May Be Over but Summer Isn't!!!

Summer vacation may be over but summer isn't!!! Today my daughters started 9th and 7th grade. I spent a few minutes looking at first day pictures over the course of several years. It is amazing to see where we have been (different homes and cities), the background, the weather, the backpacks, the expressions on their faces, their body language, the outfits, the way they carry themselves. I am so incredibly proud of them; of the lessons they have learned, of how they have gained strength from their mistakes, of their physical and emotional growth and of their ability to find their way in this world. I love listening to how their minds work and hearing their thoughts and opinions of the world, people and earth around them.

This summer was a great one but it went way too quickly for my liking. It was a healing summer for me. After a very long year and some false starts, I have finally started to feel like me again and have started to enjoy the things in life that seemed to evade me for so long. I have said this before but I have learned a lot about myself in this difficult time. I have learned a lot about people. I have learned  about what friendship really means. I have learned about family. I have learned about mental illness and some of its providers. I have learned about medicine.  I have sadly learned about who my friends are and who my friends aren't. I have learned that sometimes reaching out to someone and letting them know you are there can make a real difference. I have learned that simple moments may be hard to come by but boy they can make your day. I have learned about acceptance and understanding. I have re-learned that growing is something that I intend to do for the rest of my life. I have learned that laughter is really a great medicine for the soul.

The beach. The lake. Walking the dog. Creating meals and having the family sit down to dinner. Going to a concert and listening to live music against a river backdrop. Spending time in the pool. Countless skies. Going to a reunion and seeing three generations of family in a place where your mother and uncle vacationed as children. Witnessing your children leave and return from camp with lifelong memories and perspective gained. Having family visit and hearing laughter all day from cousins. Seeing your child grow in a sport she loves so much. Seeing your child prepare for a whole new journey in life. Sitting and reading a book, or two. Having the family gather at night to watch the Olympics, when people in our country and the world can come together to cheer on and appreciate one another instead of focus on conflict and differences.

Life is filled with tough moments. For every happy time, there is a difficult time. I could write all of the hard things that filled the summer too. The challenge is to not let them bring you to a gray place. Let the good things fill you with strength so that you are ready to face the challenges that life brings. Life brings challenges. In some ways, it makes the good times all the sweeter and more recognizable.

So, put on Stubborn Love by The Lumineers and get cooking.

I am very excited about this meal. I fell in love while cooking it and I can't wait to make it again!!! My only regret is that I didn't make the enchilada sauce. I used the Frontera sauce which was good too. It depends on the time you have to cook. I served this with corn on the side. I swear I could've eaten the chicken alone outside of the tortillas for my dinner. It was so flavorful. I love that you cook the chicken in the crockpot and then can save the broth for soup later in the week or freeze for later. I made soup a few days later and the kids LOVED it.

So-Addicted Chicken Enchiladas, Skinnytaste Cookbook
1 tsp canola or olive oil
1 cup chopped onion
2 large garlic cloves, minced
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 oz cooked, shredded chicken breast (see below)
1/4 cup plus 1T chopped fresh cilantro
1 tsp McCormick Mexican-style chili powder (I used a different brand)
1 tsp cumin
1/2 tsp dried oregano
3/4 tsp kosher salt (I used less)
cooking spray
8 low-carb, whole wheat flour tortillas
1 1/2 cups best enchilada sauce from scratch (see below) or store bought sauce
1 cup shredded reduced fat Mexican cheese blend (I used regular and more of it!)
2T chopped scallions, for garnish
4T light sour cream, for serving (regular is good here too)

Preheat the oven to 400 degrees.

In a medium non-stick skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes. Remove the pan from the heat.

Spray a 13 x 9 inch glass baking dish with oil. Put 1/3cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish. Top with the enchilada sauce, the sprinkle the top with the cheese. Cover the dish with foil, being careful it does not touch the cheese.

Bake until hot and the cheese is melted, 20 to 25 minutes.

To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions, the remaining 1T cilantro, and serve with light sour cream on the side, if desired.

Convenient Slow-Cooker Shredded Chicken, Skinnytaste Cookbook
3 boneless chicken breasts, trimmed of all fat (1 1/2 lbs total)
3 cups Swanson 33% less sodium chicken broth (I used a different brand)
1 onion, quartered (optional)
1 celery stick (optional)
1 sprig of fresh parsley (optional)

In a slow cooker, combine the chicken breast, just enough broth (or water) to cover the chicken, and onion, celery, and parsley, if using. Cook on high for 4 hours.

Remove the chicken and shred with two forks (I shredded in the crockpot). Discard the remaining liquid and vegetables (NO!!!!! DON'T!!!! I saved it for soup - it was awesome!!!!). Use the shredded chicken in any recipe that calls for it, or refrigerate it for up to 3 days.

Best Enchilada Sauce from Scratch, Skinnytaste Cookbook
1/2 tsp olive oil
4 garlic cloves, minced
1 1/2 cups Swanson 33% less sodium chicken broth
3 cups canned tomato sauce
2T chopped chipotle chile in adobo sauce (or more to taste)
1 tsp McCormick Mexican-style chili powder (or to taste)
1 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper

Heat a medium non-stick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

Enjoy and have a happy day, everyone!!!!

Hello, Beautiful!

Well, hello beautiful. Good morning. The sun is shining and the blue sky awaits me, in many, many ways. Finally. I am here.

Today is March 15. For many of my friends up north, the crocuses are likely blooming, daffodil stems are making their way out of the ground.  The air is shifting to spring.

In Augusta it is going to be in the 80s (unseasonably warm), there is a thick layer of pollen everywhere and yesterday it almost seemed foggy with green. BUT!!! Trees are blooming, daffodils are standing tall and the famous azaleas are popping. The city is readying itself for the Masters and its residents are getting their houses ready for renters. Pots planted, houses cleaned, items given away, pine straw and mulch put down. It is the definition of spring cleaning. School gets out in 2 months and I feel like we are on the runway getting ready to take off to all of the end of school things that happen at the end of school. I say all this but take a moment. Take 30 seconds at least once today. Take a deep breath. Be present.

Simple moments are necessary. I told the kids that they needed to color one flower a day in a coloring book they got for Christmas. I also told them we need to play more games. Put down the phone, turn off the TV. Play with the dog. Talk. Most importantly, LAUGH. We all need to laugh more.

I was talking to the kids today on the way into school about when they were babies and how they would laugh and smile. How Sosie hated tummy time but Sage not only loved it but also loved to roll. Sage was indeed a porker but very solid and you could pick her up and nothing flopped around. She looked like an owl laying on her belly, staring and then subsequently she was on the move, rolling around. Sosie loved to lay against a pillow on the couch several times a day. She would engage you, smile and laugh at the world around her. I can imagine them then. Remembering it today was great. I could see how much they have grown but their roots are the same.

Ok, time to put on a two song playlist, and get cooking. Not because this is a long or particularly difficult recipe. Rather, because I listened to these two songs today when I worked out. They put a smile on my face, and helped me run like the wind.....haha. Not really. Mostly I walked but in my head I was sprinting!! Good to be Alive by Andy Grammer and Cheap Thrills by Sia. As I say to my kids when I am car dancing, sing it loud and sing it proud!

I was in the mood for fresh yummy food the other day and this recipe spoke to me. I really loved this recipe but will admit that I did add some soy sauce and rice vinegar to even out the fish sauce. I would maybe divide it into thirds. I also made brown rice with lime juice, mint and cilantro as well as roasted broccoli. Leftovers for lunch the next day were fantastic!

Vietnamese Steak with Cucumber Salad, Melissa Clark for New York Times

1/2 cup fish sauce (so maybe third this and add soy sauce and rice vinegar)
1T packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2T dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeno, seeds and veins removed, if desired (I omitted this time)
1 flank steak, about 1.5 lbs
1 small seedless English cucumber, thinly sliced (I made thicker, and used a larger one)
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 tsp vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanut, for serving (optional) (Next time, I will use peanuts. I can't believe I didn't have any in my pantry)
Fresh mint leaves or cilantro, for serving (optional)

In a small bowl, combine the fish sauce (and others), lime zest, lime juice, brown sugar, garlic and jalapeno. Pour half of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.

Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.

Light the grill or heat the broiler to high. Pat steak dry with paper towels. (We grilled)

If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes.  Flip meat and immediately transfer pan directly to top shelf of oven and broil 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.

Thinly slice steak and serve over cooked rice noodles or rice, if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Enjoy and have a happy day!!!