"Necessity Is The Mother Of Invention", or, "The Things We Do For Attention".

I decided to get organized today.  So I did.  That means I parked my laptop next to the printer and played on Facebook while printing off recipes from 100DaysofRealFood.  Here's the kicker:  I then three-hole punched each page, and put them in a binder behind glossy, color-coded, tabs!  Oh yeah, I rock.

I then decided to make the Chocolate Mousse recipe that I  printed.  It was going superbly until it called for 2 Tbls of strongly brewed coffee.  I own Keurig. It only makes PERFECT cups of coffee. I'm not smart enough to trick it into making horribly strong coffee.  So I tricked the K-cup.  Oh yeah, I rock.

This would be the K-cup with the lid ripped off, a hole punched in the bottom
and shoved into a plastic mini jello mold (the kind with a removable bottom), all
placed atop a baby glass.




This is the mason jar funnel I added (because I'm notorious for spilling) that
directed the hot water to the K-cup.







See that? That's coffee.....STRONGLY BREWED COFFEE.  Oh yeah, I rock.

 Chocolate Mousse

Ingredients:

1/2 cup unsalted butter

1/2 cup plus 1 Tbs Pure Maple Syrup

1/2 cup plus 2 Tbs cacao powder

1 tsp vanilla extract

pinch of sea salt

2 Tbs strongly brewed coffee (laugh with me here)

3 large egg yolks

3 tsp maple syrup

1/8 tsp sea salt

3 large egg whites

1 cup heavy cream

Combine butter, 1/2 cup plus 1 Tbs maple syrup, cacao powder, vanilla, pinch
of salt, coffee, and 3 Tbs water in a medium heat-proof bowl.  Set bowl over
saucepan filed with 1 inch of simmering water.  Whisk frequently until smooth
and remove from heat.

Whisk egg yolks, 1 1/2 tsp maple syrup, and 1/8 tsp salt in a medium bowl, for 

about 30 seconds, until it lightens in color.  Add chocolate sauce and whisk until
combined.  Let cool until just above room temperature.

In a bowl of a stand mixer or with an electric mixer, whisk egg whites on low
until frothy.  Add remaining 1 1/2 tsp maple syrup.  Increase the speed to
medium-high and whisk until soft peaks form.  Stir about 1/4 of the egg whites
into the chocolate liquid, and then fold in the remaining whites by scooping the
egg whites into the mixture gently, cutting down the bowl, across and up the
other side.  Rotate the bowl a quarter turn and keep folding until liquid and egg
whites are combined.

Whip heavy cream until soft peaks form. Gently fold all of the whipped cream
into the chocolate liquid until no white streaks remain, using the folding
technique above.

Ladle mousse into individual bowls (I used the mini jello molds). Cover and
refrigerate until set and firm, about 2 hours. 

A Comedy of Erro...Ah, Who Am I Kidding, It's MY Family

Dinner tonight was amazing!  The Roasted Tomato Flat Bread  was something you would find in a gourmet bistro! To top it off, my husband LOVED it, my kids were well mannered and ate so well.  It was out of a fairy tale! 

What? Ok, fine.  That's MOSTLY true.  The dinner WAS amazing and my husband DID love it...however, if sitting down to dinner and eating a nice quiet meal were a class, my family would be sent to the Principal's office. I will sum it up in a run-on sentence.  I spit water (trying to demonstrate a trick)on Cdog who fell off his chair in a fit of laughter while my husband blacked out (no lie for 1/2 a second) trying to catch his breath from laughing so hard, then when my daughter began to tell about her day, she took one look at Cdog and began to cry in a fit of laughter while Gman, trying to see what all the fuss was about, leaned over and subsequently hit the handle of PNat's fork catapulting lettuce flying high in the air all the while my head is in my hands wondering where I went wrong as a parent....oh yeah, I spit water on my kid...

Ahem, now to deflect..... even my kitchen is getting a transformation!  Here is my Healthy Nook:

   Roasted Tomato Flat Bread and Cauliflower Salad

Ingredients:                                                                     For cauliflower salad:
4-5 whole wheat lavash flatbread (w.w. pita bread will work)             2 Tbs grape seed oil  
2 Tbs olive oil                                                                                      2 tsp white wine vinegar
4 cloves garlic, minced                                                                       1 tsp Dijon mustard
3 cups cherry tomatoes, chopped                                                       1/2 tsp salt
1/2 tsp dried oregano                                                                          1/4 tsp black pepper
3/4 tsp salt                                                                                       2 cups arugula lettuce
2 cooked chicken breast, diced*                                                       1/2 head cauliflower, chopped
3/4 cup grated Parmesan cheese                                                       1/4 cup water
1/2 cup fresh basil leaves, roughly chopped

*The 2 set aside chicken from Hopping John recipe.

Roasted Tomato Flatbread

1. Preheat oven to 375 degrees.
2. On a baking sheet, toast lavash for 1-2 minutes, just until toasted enough to be a sturdy base for the
    sauce.  You may have to toast the bread in batches.  Remove from oven and set aside.
3. Heat olive oil over medium heat for 20-30 seconds in pan.
4. Saute garlic until fragrant but not burned; 1-2 minutes.
5. Add chopped cherry tomatoes and saute for 2-3 minutes, until the liquid has reduced and the sauce has
    thickened.  During the saute, season cherry tomatoes with dried oregano and salt..
6. Top the flatbreads with sauteed cherry tomato sauce, leaving a 1/2 inch uncovered like a crust.
7. Cover with a layer of diced chicken. 
8. Sprinkle a generous amount of Parmesan over each flatbread.

9. Add chopped fresh basil leaves on top.
10. Bake in the oven for 5-6 minutes.




 Cauliflower Salad

1. Whisk grape seed oil, vinegar, Dijon mustard, salt, and black pepper in small bowl.
2. Microwave cauliflower and 1/4 cup water in a medium covered bowl for 4 minutes.  
3. Uncover and set aside to cool for 5 minutes.
4. Toss arugula and cauliflower with dressing.

FACEOMETER RATING: 4 FORKS!!!!

Cloud 9 3/4

Dinner was a complete success!!!!!!  Even my picky, I-hate-anything-that-even-sounds-like-vegetables hubby was impressed!  That right there is worth it!  Needless to say, tonight's meal, and FANTABULOUS dessert are keepers!!!

As a side note, I have noticed, even in the few days I have been "Real Fooding" it, I feel amazing!  I'm not bloated, my udder rack is not rivaling my real rack as much, I have energy, and I believe I'm sleeping better! Granted, I still want to stay in bed as long as possible!  Just 5 more minutes mom!


Roasted Cauliflower Soup and Kale Chips

Ingredients:
                                                                                                      For Kale Chips:

1 1/2 heads cauliflower, roughly chopped                                   1 bunch kale, washed
1 large shallot, cut into quarters (I used a Leek)                         1 Tbs olive oil
2 cloves garlic, cut in half                                                               1/4 tsp salt
1 Tbs olive oil
1 tsp sea salt
4  cups chicken or vegetable broth (reduce sodium preferred)
1/2 tsp black pepper
1 cup mild cheddar cheese, shredded


Roasted Cauliflower Soup

1. Preheat oven to 400 degrees.
2. Arrange cauliflower, shallots, and garlic on a large baking sheet.
3. Drizzle with olive oil then sprinkle with salt.
4. Roast for 30 minutes until tender.
5. Transfer to blender
6. Pour in 2 cups of stock and puree until no large pieces are visible.
7. When smooth, transfer to a medium stockpot adding remaining 2 cups of stock.
8. Add black pepper and, if necessary, a little extra salt to taste.

Kale Chips

1. Brush kale leaves with olive oil.
2. Sprinkle with Salt.
3. Bake at 400 degrees for 7 minutes per side until crispy.
4. Serve with Soup.

       





FACEOMETER: (at my family's request, I will let the picture tell the story)

 


  Mom Says: Do I really need to say anything?!  They were asking for seconds!

Cautiously Optimistic

Tonight went MUCH better!  While we still had minor issues, aka talking and stalling, and while Dad had Doody (duty), tonight's dinner was a success! My sweet P-nat even helped by making the dressing for the arugula salad! At the behest of my good friend, Claudia of Watson In The Kitchen, I BEGRUDGINGLY concasse-d all 50,000 cherry tomatoes as a variation of the recipe. I also de-bittered (I'm sure there is some hoity toity French word for that) the eggplant and then roasted it. Was that a spark of creativity?!?!
Despite my momentary lapse into total and complete sugar craving...sorry, I'm calm now...Lisa Leake from 100 Days Of Real Food  talked me down and offered a great recipe for chocolate "powerballs" and "tortes".  On a side note, I found her hot chocolate/mocha coffee recipe that hit the spot PERFECTLY!  It is simply 1/2 tsp cocoa, 1 tsp Pure Maple syrup in warm milk!  YUM!




                Eggplant Pasta and Arugula Salad         

Ingredients:
                                                                                                    For Salad:
12 oz. whole wheat penne (I used WW spaghetti)                    2 tsp balsamic vinegar
3 Tbs olive oil                                                                      1/2 tsp Dijon mustard
1/2 red onion, chopped                                                          2 Tbs olive oil
2 cloves garlic, minced or pressed                                          1/4 tsp kosher/sea salt
1 large eggplant, stem removed and diced*                              dash of black pepper
1 tsp salt                                                                             1/4 red onion, thinly sliced
3 cups cherry tomatoes, sliced in half**                           4 cups arugula or any European salad mix
6-8 fresh basil leaves, chopped
1/2 cup chicken or vegetable broth 
1/4 cup grated Parmesan cheese for finish


Eggplant Pasta

1. Cook pasta according to package instructions. Drain fully (do not rinse) and toss with 1 Tbs olive oil.  Set aside.
2. In a large saucepan, heat remaining 2 Tbs olive oil over medium heat.
3. Saute onion for 2-3 minutes, until onions are softened.
4. Add garlic and saute until fragrant, about one minute
5. Add diced eggplant to the saucepan and season mixture with salt.
6. Saute eggplant until cooked down, about 8 minutes.***
7. Add cherry tomatoes and basil leaves to saucepan.  Saute for 2-3 minutes.
8. Pour in broth and stir to mix.

9. Reduce heat to low and simmer until the liquid reduces.  Check sauce every once in a while to ensure sauce does
    not burn or stick to the saucepan.







Arugula Salad

1. Whisk vinegar and mustard until well incorporated.
2. While whisking, drizzle in olive oil.
3. Season with salt and black pepper.
4. Dress arugula and red onions with vinegar mix.

*I chose to slice the eggplant, put the slices on a cooking rack, and salt each piece.  When the salt had drawn out the water, I turned the slices over and salted.  After the water was drawn out, I rinsed the slices and dried.  I then brushed the slices with olive oil and roasted in a 350 degree oven for 1 hour.

**Create a tomato concasse by scoring the tomatoes with an "x" at the top and dropped into boiling water for ONLY a few seconds.  Then immediately place the tomatoes in ice water to prevent further cooking.  Peel the tomatoes, cut in half, and deseed.  This process creates less fluid and mess in your recipes; not to mention our bodies can not digest the skin or seeds anyway!


*If you choose to salt and roast the eggplant, you won't need to saute for nearly 8 minutes.  Just a couple will do!

                

              FACEOMETER RATINGS:  4 forks!

Mom says: This Eggplant ragu on whole wheat pasta was so savory and delicious!  The fact that everyone loved it made my day! The vinaigrette dressing was AMAZING and perfectly saturated!

   Chocolate Torte with Whipped Cream and Chocolate Sauce

Ingredients:
                                                For whip cream                       For chocolate sauce

1 tablespoon butter                       1/2 C heavy whipping cream           1 Tbs cocao

1 tablespoon honey                        1 tsp REAL Maple syrup                2 Tbs REAL Maple syrup

1 cup pecans
1 cup dried pitted dates
1 tablespoon unsweetened powdered 100% cacao
1 – 2 teaspoons water, as needed

Chocolate Torte

Using a frying pan, melt the butter on medium-low heat and then add the pecans. Pour in the honey and cook until the nuts are very slightly browned, 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly. Once the pecans are done blend them in a food processor with the dates and cacao. Add 1 – 2 teaspoons of water or just enough until it starts to stick together a little. Take the chocolate mixture into your hands and pat it out flat onto a cutting board or counter until it is about ½” thick. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes. Alternately you can roll the chocolate mixture into little ball shapes and keep them in your fridge for whenever you need something chocolate! (PS – For coconut lovers you can also roll the balls in unsweetened coconut for added flavor).

Whipped Cream


 Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.


Chocolate Sauce


Simply blend the powdered cacao and maple syrup with a spoon until the mixture looks wet. It might take a few minutes to achieve the right consistency.

OH LOOK! It's 1:27, I should eat!

Here's a shout out to all the "I-eat-because-I'm-bored" people out there!

 

First Healthy Meal

Hmmm....not sure what to think of my family right now.  They, minus the husband, claimed they liked the meal, but talked and talked and talked and made excuses and took FOREVER to eat!  So, are they saying they liked it to keep Momma happy, or did they REALLY like it?  I just can't say.  However, to say my family is incredibly frustrating is an understatement!  My hubby is the worst offender!!!!  He made faces while eating, put his elbow on the table and held his head as he chewed, and generally acted like a child!  He THEN threw away pretty much his entire plate!  Talk about a positive role model! 

Well, I for one, thought the meal was outstanding!!!  I had a great time making it and feeling like I was accomplishing something!

   Baked Fish w/Peppers and Parmesan Squash     

Ingredients:                                                                                      For Squash:
  1 green bell pepper, thinly sliced                                                             3 medium yellow squash,
  1 red pepper, thinly sliced                                                                           ends removed and sliced
  1/4 red onion, thinly sliced                                                                          lengthwise  into 1/4" strips
  1 Tbs olive oil                                                                                                1 Tbs olive oil
  1/2 tsp kosher salt (I used sea salt)                                                          1/2 tsp salt
  1/2 tsp black pepper                                                                                    1/2 cup Parmesan, grated
  1- 1/2 pounds red snapper fillets or any fresh fish fillet as sub            1/4 tsp black pepper
  2 Tbs unsalted butter, melted
  1/4 cup fresh parsley, finely chopped
  1/2 tsp salt (I used sea salt)



                                                                          Baked Fish

   
  1. Preheat oven to 350 F.
  2. Toss peppers and onion with olive oil, salt and pepper to coat.
  3. Spread the onion and pepper in large, oven proof baking dish and bake 10 minutes
  4. Remove from oven and arrange the fillets on top of onion mix.
  5. Combine the melted butter and the parsley and pour over fish.  Sprinkle with salt.

  6. Return to oven and bake covered for 10 minutes or until fish is firm but flaky.  Remove from oven and let rest for 5 minutes.

                                                                          Parmesan Squash 

  1. toss squash with olive oil and salt.
  2. arrange the squash on a large baking sheet.
  3. bake for 7 minutes, flip over and sprinkle with parmesan and black pepper.  Bake until cheese
      starts to golden, about 5 minutes.

     FACEOMETER RATINGS:  3 1/2 forks

Mom Says: I loved it! Very refreshing and delicious!  I think this one is a keeper! (don't mind the picky veggie-hater!)

What I am, What I am not.

First of all, I am a BAKER. A precise measurement, perfect chemistry baker.  I bake cookies, cakes, bread you name it.  I am also a cake decorator.  No where NEAR where I would like to be but I still have fun with it.  With icing, the world comes alive in color and texture and design.  The creative possibilities are endless; but it all begins with a precise measurement of perfect chemistry. 


I am NOT a cook.  Oh, I can whip up a box of mac-n-cheese with the best, but tell me to create an interesting dinner aside from the 5 things I always make, and you will find me standing in front of a cold stove and an empty pot.

I am also overweight.  Why?  Because I am NOT a cook!  Therefore, I grab the easy, the processed, the fast.  If I can't pronounce the ingredient list, it's easy and thought process free!

 BUT....

I am NOT happy. I am not healthy. I am not energized and I am not sleeping. I am also NOT dieting.  The mere THOUGHT of restricting myself of yummy foods causes me to fail before I even begin. That is why I have decided to make a lifestyle change with my family.

I was given the inspiration by a couple of websites I happened upon.  www.100daysofrealfood.com made it sound so easy!  The "rules" were easy enough...."If it has more than 5 ingredients do not buy"!  I can SO do that!  One large grocery bill later and I have my counters FULL of healthy, under 5 ingredient, unprocessed foods! 

Wait...

I AM NOT A COOK!!!!!!!!!

How the BLEEP do I put this all together to make yummy, appetizing meals?! Wow, I didn't think this one through.  So, I go to my trusty laptop and google "What the BLEEP do I make for dinner?!".....turns out, that's an actual website! HA! I turned to my Facebook Family (we all have one) and begged for help.  One soul answered my plea and pointed me to www.TheFast20.com where meals are planned out for me!  I'm being TOLD what to make!  I can SO do that too! 

And thus begins my journey into healthy cooking, albeit, hand-held like a toddler, but hey, we all have to start somewhere! GULP

help!

Hopping John and Grilled Chicken

Ingredients:

For Hopping John                                                  For Chicken
 3 Tbs. grape seed oil                                                  3 Tbs grape seed oil
 1 medium onion, chopped                                           4 large chicken breasts*
 3 cloves garlic, minced or pressed                               1 tsp. each ground cumin, kosher salt
 1 red bell pepper, chopped                                                           black pepper; combined
 2 celery ribs/stalks, finely chopped
 4 cups black eyed peas**
 1 cup brown rice
 3 cups low sodium chicken or vegetable broth
 3 cups warm water
 1/2 tsp kosher salt
 1 tsp black pepper
 1/4 tsp cayenne pepper
 1 bunch kale or swiss chard eaves, stems removed and cut into thin strips
 1 medium lemon, juiced

*2 breasts are used in Flatbread meal
** soak dry beans at least 4 hours before using.



                                                        Grilled Chicken

1. Heat grape seed oi in a large skillet over med-high heat.
2. Dry chicken with paper towel and pat with seasoning mixture
    on both sides.
3. Arrange chicken in pan and sear for 5-6 minutes on each side
    or until no longer pink in the middle.
4. Transfer chicken to a cutting board, setting 2 breasts aside for
                                                                                  Flatbread meal.  Cut two breasts into 1/4" slices.


                                 
                                                Hopping John

1. Melt butter in a medium stock pot over medium-high heat.
2. Saute onion, garlic, bell pepper and celery until softened, about 5 minutes.
3. Add Beans, rice broth, water, salt and peppers.  Stir to combine.
4. Bring to a boil then cover, reduce heat and simmer for 25 minutes or until
    beans are soft.
5. Stir in kale and lemon juice; cook for additional 5 minutes.

To serve: Place 2 cups of hopping john in a bowl. Top with 4-5 chicken slices. 

Crock Pot Version:
 Follow steps 1-4 but only sear the 2 chicken breasts for this meal 3 minutes per side.
Sear the other 2 breasts completely and store.  Transfer other 2 breasts to crock pot.
Add remaining ingredients.  Set on low and cook for 3-4 hours until liquid is
absorbed and rice and beans are tender.