Relishing the Relish

As promised, here is the recipe for the tomato relish I made 2 weeks ago. I've been craving it since, so as I write this I am making another batch. Nico loves it on a crusty baguette with goat cheese, or in a burger. I'm going to try it on a toasted bagel and cream cheese.

Slice one small red onion and cook it in 2 tablespoons olive oil with a minced garlic clove. Once the onions are soft and golden, add 1 tablespoon sugar and 1 teaspoon curry powder. Cook about 5 minutes, then deglazed the pan with a tablespoon sherry vinegar. Add a 28-ounce can whole tomatoes, a teaspoon dried oregano, 2 teaspoons salt and a few grinds of black pepper. Simmer for 30 minutes, then strain out the liquid into a bowl. Chopped the tomatoes. The Wichcraft version calls for pickled mustard seeds and parsley, which I left out because I did not have them, but I thought my version was delish.

Back to the Menus

An outdoor market in Monaco. If we had more markets like these here at home,
getting groceries wouldn't be such a chore.

My first trimeseter nausea is finally passing and it is time to get back with the menu program. I went from not being able to open a bag of mixed greens without my stomach turning to suddenly being able to plan a weeks dinners again. Here is what I have planned for this week. Send me your menus if you have them!

Sunday: Grilled Crostini with Tomato Relish and a hearty salad, possible left overs. Recipe for relish to be posted soon. Also making an egg salad up for Nico and I to have for lunch tomorrow.

Monday: AJ's Arugula, Avocado and Parmesan Sandwiches with Veggie Soup.

Tuesday: Mexican night: I'm thinking Whole Wheat Easy Black Bean Taco's with veggies.

Wednesday: Garden Burgers with Oven Veggies.

Thursday: Pasta Night. Cold Garlic and Broccoli Salad via Ina Garten. Small Arugula Salad.

Friday: Going Out Night. I hope to dine with friends once this week, so I'm making one day a FREE DAY. Not sure what night this will fall on, but here's to wishful thinking. Making plans with friends is so much harder with little ones isn't it?


Even though I have Gestational Diabetes this time again, I have noticed something interesting. If I eat at home I can eat almost anything. Even a small plate of pasta or a taco. If I eat out, it's a hazard to my health. I have to be super picky about where we go or I have to just get a salad with chicken (no dressing, or oil and vinegar on the side) Restaurants make food taste so good by adding sugar or fat to almost everything, and the portions are usually exaggerated. Making food at home is by far and away the healthiest thing you can do for yourself.

I also wanted to mention the benefits of a post dinner walk. The proof is in my numbers. The other night at a restaurant ( We were on vacation!) I ordered a salad and made the mistake of eating some bread with it. I should have known better, and I'm sure that the bread was sugar laden. It was pretty sweet and really good. I got home and went straight for a 30 minute walk and hiked uphill. 2 hours later my blood sugar was still high at 165. (Normal should be 90-120). God knows how high the original number was?! I decided to climb stairs for 10 minutes and when I tested immediately afterwards it was at 81. Amazing right? If you have a brisk walk after dinner your body will truly thank you.

The Dirty Dozen

I just wanted to share this new list that came out today about the most toxic foods. This list helps me when deciding conventional versus organic. I'd like to buy all organic all the time, but that's not realistic. Sometimes, organic just isn't available. This list is published by a consumer watch dog group that i really love and apprciate, The Environmental Working Group. They have great lists on their site that rank safety for consumers, from shampoo to cell phones to sunblock. I suggest signing up, so that they can send you updates via email. I've never been let down by the information they send me. It's all really relevant.

They publish this shopper's guide every year. I find it so handy, I hope you will too.
They even have an app of this list that you can get for your phone.

I loved this video of Dr. Weil discussing why conventional food isn't so great. Happy, and safe eating!

Super Snack: Kale Chips

I actually love this leafy green, mostly braised and served cold with sesame seeds, sesame oil and Tamari, a'la Whole Foods. It's a dish I am more than happy to eat, and I know the benefits of Kale are truly stupendous. It really is a SuperFood. But today I made these amazing Kale Chips and now I am hooked. I want to eat the whole tray, and I don't want to share with Nico or Aaron. What a great way to get the family eating Kale. I think these are a great Potato Chip alternative or just a great midday, after nap snack. I think next batch I will try sprinkling some Brewer's Yeast on it, make it really "SUPER" Try this and let me know how it goes. By the way, I found the recipe at Smitten Kitchen, and I am really smittten. Amazing photos, recipes for days , and a really easy writing style. She is my new cooking muse. (photos via Smittenkitchen.com)


WHY KALE IS A SUPER FOOD:

• Organosulfur Phytonutrients that Help Prevent Cancer
• Kale Protective against Ovarian Cancer
• Optimize Your Cells' Detoxification / Cleansing Ability
• Carotenoids that Lower Cataract Risk
• Kale Gets an A+ for its Pro-vitamin A
• Promotes Lung Health
• One cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C
• Protection against Rheumatoid Arthritis
• A Very Good Source of Fiber
• Calcium-For A Lot Less Calories and Minus the Fat in Cow's Milk
• Vitamin E-rich Leafy Greens Slow Loss of Mental Function
• Crucifers provide significant cardiovascular benefits

A Week of Food

I was so pleased with last weeks food menu that I thought I would post it here for inspiration. I ended up not wasting a drop of food (therefore money) and all the ingredients worked out, measured up, and lasted till Sunday. We got leftovers from most and were able to reinvent ingredients for breakfast and lunch. It's sort of sick that it brings me so much pleasure. But I am about one year clean and sober from take out addiction. I haven't rushed to M Cafe with a hunger headache in a long time. It's been ages since I spent $30 on a square Cheebo Pizza. So this is my new high... a stocked pantry.

MONDAY: Corn Chowder Soup served with a Jicama slaw. I did this recipe without bacon or crab and it was delicious. You can choose your own adventure.

TUESDAY: Potato Tacos with black beans. These were inspired by Jason Callaway's tacos. But I did not fry them. I just cooked tortillas over the fire and stuffed them with my papa filling. Cream and fresh tomatoes and cilantro to top them off.

WEDNESDAY: Cauliflower Feta Penne Bake with a Spinach Salad. I posted this recipe in this blog earlier this year.

THURSDAY: Vegetable soup with crusty bread. I use this recipe as a base, but I throw in all vegetables I can find into this one. The more the merrier. I also use any pasta I may have in the pantry. If its long or too big I break it into smaller bits with my hands. Fresh parm to top it off.

FRIDAY: Pizza Night!Whole wheat pizza dough with tomatoes, onion,mushrooms and olives. Micro Greens with homemade dressing and avocado slices.

SATURDAY: Leftover Penne with Fresh Pesto added. Arugula and Endive Salad with fresh parm, lemon and olive oil. (Thanks Delfina SF for the salad inspo!) Plus a chicken sausage for Nico.

SUNDAY:
(cleaning out the pantry day, used anything I could get my hands on, but the combination was not that bad!) Curried Cous Cous, Broccoli with roasted garlic, half of a grilled cheese and spinach sandwich.

School Daze & French Toast

This post is dedicated to the incredible children of Mrs. Richardson's Monday Morning class at Olive Rec. Today was our last day in school, and we had our farewell Holiday party. Even though we only saw each other once a week, we grew very fond of everyone there.
Nico really came to love the rituals of the class: the craft, the playtime, the clean up, the songs, the lap time and the parachute. I remember in the beginning that Nico wanted nothing to do with the parachute, but the last 3 sessions he has been on it, under it and all about it. Now that's what I call growth!

We had such a great group of kids and parents: diverse, intresting and really nice. If anything I think we parents learned more from the class then the kids did. I especially took away a large dose of patience and understaning, many times just from watching my fellow parents and the interaction with their kids.

The program at Olive Rec makes me so happy to have moved to Burbank. It is a testament to what a great Park & Rec program can be and to how vital they are for a good healthy community.

We had a delicous potluck today. I was so flattered that so many moms wanted my creme brulee french toast recipe. I am posting it here for them to try. This is an easy and delicious breakfast, and tastes even better if prepped the night before.

See you guys next year! Feel free to email us for a playdate at mgrafica@sbcglobal.net

CREME BRULEE FRENCH TOAST

• 1 stick (1/2 cup) butter
• 1 cup packed brown sugar
• 2 tablespoons maple syrup
  
• 1 loaf of Challah bread
  
• 4 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• cinnamon to taste
  
• 1 teaspoon Grand Marnier optional OR 1/4 cup of orange juice
• zest of the orange (optional)
  
• 1/4 teaspoon salt

In a small saucepan melt butter with brown sugar and maple syrup over moderate heat, stirring, until smooth (not boiling or hardening) and pour into a 13x 9 baking dish. Cut 1-inch thick slices from center portion of bread. Arrange bread slices in one layer in baking dish on top of your caramel sauce, squeezing the bread slices slightly to fit into pan. You can cut smaller peices of the bread to fill in empty spots on the pan.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier or orange juice, cinnamon, a pinch of zest and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 45 minutes. I like to let it sit under broiler for a tiny bit to get it nice and golden. The puffing will go down once its cooled a bit.

Serve with powdered sugar or fresh fruit. Enjoy!

Granola Chick

While not completely positive, I'm pretty sure that the legacy of the Beastie Boys will eventually reveal itself to be somewhat meaningful in the history of music. Even more relevant to me and moms like me everywhere (although I did buy the Paul's Boutique cassette in grade school) is one said Beastie's wife, the other half of Mike D., Tamra Davis.

Tamra is quite artistically accomplished in her own right, but forget all that... the lady can cook. My friend Beth turned me onto Tamradaviscookingshow.com and I have been pretty glued lately, rummaging through her archives for easy and healthy recipes. Her shows are compelling to watch, and super easy to execute. She has a great philosophy on healthy eating, a good reminder of the responsibility I have to my child to feed him healthy food. The idea of "some junk food here and there won't hurt him" is starting to get really old. Especially here in the USA where obesity and diabetes in children is an epidemic. When we are out and about I sometimes feel like it's me against the world, trying to shield Nico from really s%$tty food. Fried chicken fingers and sliders on kids menus? Come on! I hope I never give up in making sure he continues to love healthy food, because it would be just that, Giving Up.

But I digress! Back to the food at hand, Granola. Here is a sweet treat that anyone can enjoy, packed with energy for the day ahead. Or perhaps as a dessert over plain frozen yogurt. It was great having Nico help me measure out all the ingredients and it was so fast to make. I will never buy granola again! Bonus: My house smelled divine and my niño snacked in good health.

Cherimoya

Tonight for dessert we ate our cherimoya fruit. This is the same one that was on our fireplace mantle. Today it ripened to perfection. Mark Twain called the cherimoya "the most delicious fruit known to men." It tastes completely tropical, like a hybrid of guava, mango, and maybe banana. Part of the fun of eating it is trying to decipher its flavor. You can find it under the name custard apple too. We got ours at the farmer's market. Let me know if you love it so too.




While we are on the subject of sweetness, I found this oldie but goodie of Nico today.He must have been about 6 months here.He is wearing his grandfather Oscar's reading glasses. His chins are truly custardy. This baby is ridiculous and delicious.

Dinner Time

My weekly dinner menu's are still going strong. They have really saved my sanity and possibly my marriage, not to mention, money and time. I never really stress anymore about what's for supper. Tonight we had salmon, Basmati rice with mung bean and lentil, and fresh pea tendrils sauteed in garlic. Not too shabby right? We bought the tendrils at the Hollywood Farmer's Market and the seller promised us they would grow another serving if we water the pot. How's that for value? I'll post my dinner menus whenever I can so my moms out there can get inspired too!