In a Nutshell

     I think I quote movies too much. Or I think in quotes. Or something weird like that. My first thought as I was going to relay this past few weeks “in a nutshell” to you was the one Austin Powers gives all curled up on his bed yelling, “This is me in a nutshell, help help! How did I get into this nutshell?!” I know. Strange. But I really feel like I am quite literally IN a nutshell to. I will spare your interest as to What type of nutshell it actually is!
     So life is cruising along. I am all over the board constantly with eating healthy. I love it. My family doesn’t so much. Neither does my schedule, as in, I do not always have time to make vegetarian lasagna from scratch kids. Sometimes not even a super nutritious breakfast, we’re talking cheerios baby. (I am pretty sure it qualifies as healthy in this day and age right?) All depends I guess on who you talk to. I am very split between mostly veg, and this newer mindframe of “heck yeah animal fat! (so long as it’s grass fed!)” Which p.s. isn’t cheap either. Are these healthy doctors in bed with the supermarkets and quick food industry or what?! Ugh. On a lighter note, I still love food each and every day, so thats good. Kids are crazy as ever, but it is summer, no excuse for not blogging right? Plus I really need to hone in on my writing skills, as I have FINALLY decided on a major. PERMANENTLY! (Hold on to your seats! Anyone who knows me will realize this is an amazing feat. If not a miracle. It’s only changed 312 times in the last need I say how many years since I graduated?!)
     English. With a creative writing emphasis and art history minor. That way I can teach if necessary and write when desired. More on that later. AND, I begin Yoga teacher training in August! I am SO uber excited. Thanks hubs for going back to school so I can too! At this rate, I just may graduate with my kids! HA!
     So, my littlest is trying to walk (yeah he is only 8 mos old) and the boys are crazy as ever, and then here is me saying this is not quite all of them, I wonder when we should have another! Agh! In all seriousness, I love being busy, so why not?! On an even more important note, I am actually cooking one of my new favorite recipes AS I WRITE, so what a fitting time to blog all about it? I got this recipe from a fabulous gal out in St. George, UT at a Bosch cooking class of all places, and with her permission I am sharing it will all you lovely folks! It is sooo easy, refrigerates great, and is meatless, effortless, not tasteless, and.. um... money-less (cheap!), low fatless, and virtually potless! No wonder I love it!

     Penne With Broccoli and White Beans
       Courtesy of April Fazzini, from Creative Cooking with April

3 bunches broccoli (about 4 c)
1/3 c extra virgin olive oil + 1 tbsp
3/4 pound (350g) whole wheat penne pasta (I just use the 13.25 oz box)
1 tsp crushed red pepper flakes (opt)
1 tsp fresh ground black pepper
8 cloves garlic, peeled and minced (that pre minced garlic is GREAT too!)
2 tbsp fresh oregano (or 1 tbsp dried if needed)
2 15 oz cans cannellini or other white beans, drained
4 oz crumbled feta cheese

Bring a large pot of slightly salted water to boil, adding a drop of olive oil to keep pasta from sticking. Once boiling, add pasta and set timer for 8-10 min. Rinse broccoli and cut florets off. When pasta has 3 min left, add broccoli to pot with the pasta and keep cooking. Drain pasta/broccoli and set aside. In the pot used for the pasta, heat the 1/3 oil, 1/2 tsp salt, red pepper flakes, pepper, oregano and garlic stirring constantly for about 2 minutes. Add the beans, pasta and broccoli, stir. Reduce heat to low simmer for about 2 min. Mix in feta and serve!

The Chicken is Optional...

     Hi friends! Long time no see. Or talk. Or share. Whatever! So, we have been out of town twice in the last two weeks, the hubs has been gone and back, and I am happy as clam to be home doing nothing but little bits of yard work, NOT taking care of ANY puppies (we decided to sell them all), eating food, and NOT worrying about everything I put into my mouth. Why is this? Where is my new found wisdom to once AGAIN reduce (my time spent) reuse (whatever I have in my fridge) and recycle? Okay, recycle might not really apply, (other than to recycle the packaging I pull food out of) but hey. Experience. And demand, as in, my life demands I cut the extra work and stick to the basics! This last month has just taught me that there are a million and one new foods or ways to eat them out there, and as much as I enjoy learning about each one of them and finding new exciting ways myself to utilize them, I am severely lacking in time let alone creativity. My list of 5 basics? (and this is coming a LONG way baby from where I was 1 year ago)
     1. Pure; eat as pure and clean as you can get. Water, bread, boxed foods, whatever. Try to keep them as much to their original form as possible
     2. Less; eat as little meat in a week as I can. Nothing specifically wrong with it, it all just depends on what you read of course. Personally I feel better when I eat less, and I spend less too! skip meat at lunchtimes, go for the organic once a week if you can, and EAT MORE BEANS!
     3. Even less; Dairy, watch it if you can. Stick with hormone free, organic where you can, mostly un processed etc. (pure butter, basic simple cheese once in a while, that kind of thing) Also less money, less hormones etc, and of course less fats and such. I don’t worry about this as much with my kids but I just try to get back to more of the other good stuff and less of the animal fats.
     4. SMOOTHIE! yup, I am convinced that a raw veggie/fruit smoothie a day keeps the Dr. away.
     5. Sweat; as in don’t sweat it. Even the pediatricians are now telling moms not to worry so much about what your child gets everyday, but what they get every FEW days. So today might be out the window, but tomorrow we’re going for gold!

Now that I have once again preached to the choir, I must add another quick reference as to why. As in, my frame of mind when deciding to spout food nonsense again. It is because I have found everyday brings so much, and so much that is new and great, I cannot stress about things anymore. Not that I did that much to begin with, but it just isn’t worth it to me to slave over a bean and rice lentil casserole thing with hidden veggies painstakingly chopped as fine as I could muster the time and attention to incorporate,  all for a few bites, obnoxious gagging motions and at times even tears later. Kids will get used to it if is a lifetime of change, and I teach them moderation while they enjoy life too! I’d like to think a cheeseburger really was invented for a reason, and that our tastebuds should get their own opportunity to enjoy food without guilt. So maybe you will only hear from me once in a great while when I share my newest find and fav, some is still better then none! And we can all go on living our great lives of accomplishment, with a little side dish of  nutritious-ness to boot.  


This recipe is from a friend I just made out here, I added to it of course, but I SO love this for the ease, the different ways to serve it, and that it totally qualifies as one of those yummy meals you can make at the beginning of the week and eat as fab healthy leftovers throughout the week with out much work.


Spinach and Chicken Pasta Salad


Sauce;
1/2 c sugar
3/4 c soy sauce
1-2 Tbsp dried chili flakes
2 Tbsp sesame seeds
1/8 tsp allspice
1/4 c rice wine vinegar
1/2 c canola oil
3 Tbsp sesame oil

Whisk til completely emulsified. I actually soaked the chicken breast in a few tablespoons of this, then sauteed the chicken up.

1 lb angel hair pasta cooked and rinsed
1 lb chicken breast (I used WAY less, as in maybe 1 large breast) cooked up and chunked

Toss all above with the sauce. Serve with chopped fresh spinach, matchstick carrots and bean sprouts (all in convenient bags in the store!) Keep the fresh ingredients separate so you can pull it out and throw it together anytime during the week.
For a tasty and hot mid-week lunch idea, add 1 Tbsp of peanut butter to the noodles and give them a quick zap in the microwave to heat. Then stir it all up good and add more fresh veg for the the top. Makes kind of a quick Thai noodle thing.
Enjoy!

Quick Summer Orzo Pasta

     Or maybe even fall, winter, or spring pasta. The point here is it is easy, light and feels like a pasta dish perfect for summer. Whatever the season, try this little number on for size and see how it fares at your table!

     Quick Summer Orzo Pasta

1/2 of a 1 lb. box of orzo
2 14 oz cans chicken broth or 3 c water and 2 heaping tsp chicken bouillon
1 scallion finely chopped
2 cloves garlic peeled and popped (use your knife and press the blade horizontally with your palm to “pop” the garlic without cutting it up)
3 tbsp pine nuts sauteed till lightly browned and fragrant
2-3 large handfuls washed and finely chopped spinach
1 large handful cherry tomatoes halved or left in tact if small
olive oil and butter to coat the pan
parmesan cheese and fresh cracked pepper to top

Bring the broth or water and bouillon to boil (you may only need about 3c. of the cans, reserve extra or set aside incase more needed for orzo) Add orzo and follow directions on package for cooking times.
Meanwhile, brown your pine nuts. Set aside. Bring olive oil and butter to melt and lightly bubble in a 12 inch or larger saute pan. Add diced scallions and garlic cloves. Cook for 1-2 minutes till lightly browned. Add cherry tomatoes. Saute a little longer with spinach till wilted. Remove from heat, add orzo when done...(if there is too much extra broth, drain it. Otherwise a little wet adds to the “sauce” in the dish) Stir slightly to incorporate vegg. Add pine nuts, Serve with fresh cracked pepper and a little parmesan cheese if desired. Delish!

Why

     Why is a very important word. Not only does it help one relate to others or create understanding (i.e. Why someone is acting the way the are), but it can also explain a state of learning. For example, the "Why Phase" of childhood. It just hit me the other day that I am going to be in the never-ending, question asking, universal discovery phase for at least, oh- the next 5-10 years of my life. (I feel like I just recounted some prison sentence!) On the subject of understanding however, I have decided to look in retrospect at this last week by asking a few "Why" questions myself;  
Why am I feeling this way? (confusion) Why did we change our plans almost literally the day after we made them (some desperate attempt to remain in control) Why did Adam struggle with his first spanish question ever in the most important interview of his known military career, right before graduation, and thus affect the result of not only that test, but quite possibly the outcome of our future pay grade? (sick irony) Why did I dye my hair dark dark brown with fantastically 70'sish bangs? (I found out I was pregnant a few weeks ago and I thought this would be "easier", plus I got bored) Why do we still not have orders that will allow us to schedule our move that needs to be complete in exactly 1 week and 6 days because we already signed paperwork to sign out of a house that we will no longer be in come 2 weeks from now (Life can stink, people don't do their jobs, and sometimes it is just not fair) and of course on a more important philosophical note, Why do bad things happen to good people and thus good things happen to bad people (Again, life stinks, people can make their own choices...yadda yadda....the Gods must be crazy etc)
     So, what brings me to such a deep and introspective point in my life? Could it be that this whole move was seemingly dependent on this new little life we were so graciously and un-expectedly blessed with? Could it be that we have had more learning experiences in this last 6 months than the last 6 years of our marriage? Could it be that the Gods MUST be crazy, and thus even laughing at us and more specifically me at this very moment of thoughtful contemplation? And why wouldn't they laugh? Haven't we all laughed at others or our own children as they sort through the mysteries of life, not in a maniacal way (hopefully, if so you may need medication) but in a completely humane and personally relatable way, that is meant to bring compassion and a lightness of heart that could soften even the most hostile of environments? Alas, it is more for my own good. What are the words to that song from Anna Nalick, "2 am and I'm still awake writing a song and if I get it all down on paper it's no longer inside of me threatening the life it belongs to" (or something like that) I have found an outlet now, and other than the food that I love to experiment with and make, it's this new opportunity to write that has been most satisfying.
     And with that, I am going to add some completely satisfying dinner recipes for you to enjoy. While I am not guaranteeing that they are very healthy or nutritious in terms of fat and calories much less veggie content, they most certainly are gratifying comfort foods that will satiate your pallet, appease your appetite, and fortify any sullen spirit.


     Chicken Alfredo con Broccoli


1 pint heavy cream of whole milk
1/2 c butter + a little more for the pan 
1/2-3/4 c parmesan cheese
1 tsp garlic powder or more if desired
salt and pepper to taste, other seasonings for chicken
8 oz fettucini noodles cooked and drained
4 chicken breasts
1 crown broccoli or steamer bag of broccoli
olive oil for pan


Heat saute pan over med-high. Add a little olive oil and butter to coat pan. Cook chicken breasts with a little garlic and onion powder, salt and pepper (or other desired seasonings) for about 3-4 minutes per side til no longer pink. Drain pan and set chicken aside to rest (this is major, don't cut it up for at least 5 minutes). Combine butter and cream. Simmer til melted, add parmesan and garlic, and simmer for another 15-20 over low. While simmering, cook and salt broccoli in a saucepan of shallow water over med. heat til soft (or use those fantastically economical and time saving steamer bags of broccoli from Birds Eye in the microwave, awe-some). Make sure you cook the fettucini in the meantime. Chunk chicken into bite-sized pieces. Toss pasts lightly with sauce, chicken bites and broccoli. Serve Hot, with extra parmesan if desired. Tip* a little cream cheese added to the sauce will thicken and add more substance to the alfredo.


     Easy Chicken Pot Pie


1 box ready crust with 2 pie crusts (or your own recipe)
1 can cream of mushroom and 1 can cream of chicken soup (opt for 99% fat free)
any left over mixed veggies (also a great use for Birds Eye steamer mixed veggies)
Optional; 1 diced potato and onion, any addt'l mushrooms
1 can chicken or leftover cooked chicken
salt and pepper to taste


Cook potato and onion in a saute pan til soft. Add mushroom if using, chicken and vegetables. Heat through, and add cans of soup and mix thoroughly. Place a pie crust in a 9'' pie pan, prick the bottom a couple times. Add the mixture, place addt'l crust on top (or fill the pie plate without a crust and only top with a crust to save on calories) Bake at 425^ for about 20 min or til crust is golden brown. Let rest a few minutes if you can! Kids love this topped with cheese


     Sweet and Quick Turkey Meatloaf


1 lb ground turkey
1/2-1 c pureed leftover veggies (usually tomato, broccoli, mixed veggies, whatever)
1/4 - 1/2 c diced onion (sometimes I blend this as well for ease)
1 egg
crushed saltines or breadcrumbs (leftover rice pureed as well works here! or even oats, basically whatever type of grain you have on hand to absorb the juices/fat)
spices to taste (basil, onion, garlic, salt, pepper etc)
about 1 tbsp ketchup plus 2 tbsp ketchup
brown sugar
BBQ sauce


Preheat oven to 375^. Mix (by hand is a little easier) all above ingredients in a large bowl except the 2 tbsp of ketchup and brown sugar. Add to a lightly sprayed large loaf pan (not the little ones!) Mix ketchup and brown sugar and add to the top of the meatloaf. Poke a couple of times with a knife. Bake at 375^ for about and hour til meat is no longer pink. If your family does not like the ketchup kind (my hubby doesn't) then omit ketchup topping. We just leave a little uncovered and make a smidge of chicken gravy on the side for him, and even the kids for dipping. 


      Paula Deen's Baked French Toast Casserole (from the Food Network)

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.