Shirred Eggs and Baby Lettuces Salad: A Simple Meal

I love fancy food and usually eat it with abandon.  This week, however, I’m nursing a running injury (and it better be a mild, fleeting injury!), and the resulting reduction in quality cardio time means I’ve got to dial down my calorie intake as well.  For the past few days, I’ve eaten a bare-bones salad for lunch but yesterday, the tummy demanded rich food.  What can I say?  I miss buttery, creamy goodness.

Luckily it’s possible to each rich flavor and still keep calories in check.  I whipped up this little  salad and its accompanying baked egg for under 300 calories and added some fruit to make it a healthy small meal.  This would be an excellent brunch dish for you entertainers out there!

Shirred Eggs with Baby Lettuces Salad

Serves 4

1/4 large sweet onion, thinly sliced

1 1/2 Tbsp butter

4 large eggs

4 Tbsp fat-free half and half or cream

1 tsp rubbed sage

Salt and Pepper

1 cup button mushrooms, thinly sliced

8 cups baby lettuce leaves (arugula, spinach, romaine, red and green leaf lettuces work well)

3 Tbsp aged Balsamic vinegar

1 Tbsp dijon mustard

1 Tbsp olive oil

4 Tbsp crumbled goat cheese.

Preheat oven to 350 degrees and lightly grease 4 oven-safe ramekins.  Melt butter in a small skillet over medium low heat.  Stir in onions and cook until slightly caramelized.  Remove onions from skillet and split evenly between ramekins.  Add mushrooms to remaining butter in skillet and cook until golden and tender.  Remove from heat.  Break one egg into each ramekin atop caramelized onions.  Spoon 1 Tbsp cream or half and half over each egg and sprinkle with sage.  Salt and pepper as desired.  Transfer ramekins to oven and bake 10-12 minutes or until egg whites have just firmed up.

Meanwhile, combine olive oil, mustard and vinegar in a small bowl.  Whisk to emulsify.  Pour vinaigrette over baby lettuces in a large bowl and toss to coat.  Divide lettuces among four plates and top with sauteed mushrooms and goat cheese.  Serve with shirred eggs on the side.

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How ’bout them Resolutions?

Yesterday marked two weeks since New Year’s day and I’ve noticed that the blog, Facebook and Twitter posts about the ‘ol lose weight resolution have started to wane.  In some cases, this is because folks are down to the hard work of knocking off the pounds, but in many other cases, it’s because you’ve given up.  The longer I’ve done nutrition counseling, the more I’ve realized that people fail at “diets” because they follow bad advice or believe some pretty big lies.

If you’re currently trying to lose weight, I’d like you to know a few things:

  1. You should feel hungry.  Our bodies are hard-wired to respond to a rhythm of hunger and satiety.  Even if you don’t want to lose weight, you should feel hungry before a regular meal time and you should be eating portions that fill you up for a while and then leave you feeling hungry for the next meal.  Making the lifestyle change to lose weight means learning to recognize the feeling of hunger AND understanding how to just satisfy (rather than stomp to death) that feeling. When a diet swears you’ll never feel hungry, it should probably be touting that you’ll never go hungry instead.  Feeling hungry is okay.
  2. Deprivation doesn’t work. It’s pretty hip right now to cut out certain types of foods as means of getting healthier and losing weight.  Paleo, gluten-free, whole 30 and other movements call for the systematic elimination of huge chunks of the usual American diet, and they often result in weight loss.  The problem here is psychological:  We don’t like to be told and over time, “no” turns into “maybe” which turns in to “I’m doing [fill-in-the-blank eating lifestyle] except that I eat [forbidden food]” and before you know it the pounds come back.  The fix is simple:  Say yes.  Instead of focusing on things you can’t or shouldn’t eat, make your new eating lifestyle about the things you can or should eat and reward yourself for success.  Positive is the new negative!
  3. Don’t be tricked by food labels. Foods labels like “Made with Whole Grain”, “Naturally Sweetened”, “Organic”, and”Free-Range” do not mean “Will Help You Lose Weight”.  I recently compared a “whole grain”, “organic”, “naturally sweetened” cupcake to a pre-packaged, highly processed one in a local grocery store.  The “healthy” cupcake had 5 more fat grams and about 150 more calories than the “unhealthy” one.  While steering away from heavily processed foods is a good move, the truth is, if you’re hoping to lose pounds your focus needs to be on eating more fruits, veggies and lean proteins rather than on finding “healthy” versions of what you already eat. Instead of searching for healthy-sounding labels, focus on filling your shopping cart with foods that don’t need labels: fresh produce, unprepared lean proteins and unprocessed grains.
  4. Changing WHAT you eat isn’t a stand alone solution.  You must change WHY you eat. Anyone who reads this blog knows I’m a self-proclaimed foodie – I love eating and I love cooking.  I don’t, however, eat to be happy or to feel comfort. I eat because I find delight in the artwork of flavors and textures and aroma that can be found in a great meal and I enjoy them in moderation.  If, however, you find yourself seeking solace during difficult times from a box of macaroni and cheese or a hoping to entertain yourself with a few dozen Oreos, chances are you’re eating for the wrong reasons.  Changing this isn’t easy, and may honestly require the help of a counselor, but spending time identifying your triggers for overeating is the first step to dealing with them.  You can also start dealing with these triggers by responding to them differently.  When you’re bored and want to eat, go for a walk instead.  When you’re sad and want to eat, leave the kitchen and call a friend to talk instead.  Long term, if you’re heart is in the right place, changing your eating habits will be easier!

Whatever you do, don’t give up.  Ignore the people complaining about crowded gyms during resolution time and hop on that elliptical.  Log out of Pinterest so you don’t have to look at all those unhealthy dinner ideas. Think of this endeavor as the beginning of a new lifestyle and not as a diet or a temporary “fix”: you’re not broken!

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Thanksgiving Meal Redux

What a whirlwind Thanksgiving I had!  I’ve been volunteering with The Salvation Army for several years and was delighted to be welcomed to the Hawaii and Pacific Islands chapter when we moved here.  I had the honor of photographing the 850 volunteers who showed up at Honolulu’s Blaisdell Center to serve 2500 meals to the community on Thanksgiving Day.   It was a long 6 hour morning on my feet but entirely worth it.  It only took about an hour to fill all these chairs.

In other news, I’ve checked “cook a goose” off my Forty before Forty list!  Y’all, goose is some good stuff. The Gentleman and I agreed that it looked, smelled and tasted exactly like pot roast (it’s a dark meat bird).  I didn’t get a picture of the whole roasted bird because it turned out to be too big for our pan and honestly looked splayed out like road kill by the time it was done, but the taste and roast were perfect.  Here are some photos of the dishes:


Petit Pans


Arugula Chestnut Currant Salad



The Bird.  Even looks like roast beef, no?


Toulouse Sausage and Oyster Stuffing


Pumpkin Cream Puffs with Cranberry Coulis

 
A little dry rose.


Thanksgiving Menu

Because I’m a board-certified foodie and (non) professional cook, Thanksgiving is, without question, my favorite holiday of the year.  I love making enormous, elaborate meals that people enjoy with abandon.  I love the opportunity to truly appreciate the joy that comes along with good food.  I love the after-meal strolls through crisp fall leaves swaying palm trees and the guarantee of a four-day weekend. I am thankful for Thanksgiving.
For the past few years, I’ve waited to post my Thanksgiving recipes until after the meal so I could provide live-action photos and guest reviews, but this year as I’ve carefully honed this menu, I’m confident enough to share the menu and recipes beforehand.  I’m also super-excited because I’ll be checking “Cook a Goose” off of my bucket list thanks to Whole Foods Kailua who let me pre-order the bird for less than $100 (yep…them geese is expensive!).
~Menu~
 

Click for Recipes
Click for photos
Roasted Goose with Currant and Garlic Glaze
Toulouse Sausage  and Oyster Stuffing
Jewel Potato Gratin
Arugula Salad with Currants, Chestnuts and Quince Vinaigrette
Whole Wheat Petit Pains
Pumpkin Cream Puffs with Cranberry Coulis
Are you cooking your Thanksgiving meal?  What will you be serving?
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Food is… Weird.

Y’all know that food is my muse – when I’m not cooking it, I’m reading about it or tasting unusual versions of it.  The dinner plate is my canvas and I’m an unaccomplished artist, so food is often the topic of conversation in my world.  Allow me to share a few recent conversations where the things we put in our mouths caused funny to come out of mouths.
At an unnamed butcher shop….
Me:  Are these cutlets all you have veal-wise?
Butcher (perplexed):  Um, I’m not sure I know what you mean.
Me: Oh, I’m just looking for a particular cut of veal and I’m wondering if this cut is all you have veal-wise.
Butcher:  Are you asking if the cow was smart?
FOR REAL.
We did eventually overcome this misunderstanding and I left with veal shoulder.
Via phone…
Friend:  What are you having for lunch?
Me: Eh, just leftovers
Friend:  Oh, what meatloaf or something?
Me: No, Blanquette de veau with fresh fennel and smoked salmon pate.
Friend:  Those aren’t leftovers.  Leftovers can’t be in French.  You’ll have to call that baby cow and pink fish.
LOL
At Whole Foods…
Dude:  Can I help you find something?
Me:  Sure.  I’m looking for a less-dry red wine, but none of that sweet crap.
Dude (pointing to a port): Well I know this stuff isn’t crap.
Me: It may not be crap, but port is dessert wine – it’s sweet.
Dude: Oh really?  I don’t know anything about wine.
Me: (laughing) Maybe you should work in a different section?
Dude: Oh I don’t work here.
Me:  You don’t?  Why’d you ask me if I needed help finding something?
Dude:  You just looked pissed so I had to try something.

have been told my serious face looks pissed..

 

Our Weekly Menu

Just  a few more days to win a box full of Aloha straight from Hawaii!  Enter here.
Welcome to week 5 cooking Saveur’s 101 Classic Recipes.  I’ve been dying to prepare the blanquette de veau, a French dish featuring veal and cream sauce since I bought the magazine and this week, we’re going to do it.  We’ll also enjoy a favorite meal from my childhood (a la Saveur), Shepherd’s Pie.  For more great recipes and menus, click here.
Bread: Homemade Whole Wheat Sandwich Bread
Cheese: Comte
Breakfasts:

Kiwis, Peaches, Blackberries, Mangoes, Strawberries, Asian Pears

Greek Yogurt with Flax Meal and Mila®

Cereals

Lunches:

The Gentleman eats on base.

Salads (lettuce blend, tomato, avocado, peppers, tofu or chicken)

Leftovers

Dinners:

I’m cooking two recipes* this week from Saveur Magazine’s 100 Classic Recipes.  The remaining meals are my own recipes.

Sunday: Shepherd’s Pie*

Monday: Baharat Chicken, Vegetable CousCous

Tuesday: Thai Shrimp Curry

Wednesday:  Whole Foods for sushi or hot bar after running club

Thursday: (Church Small Group) Spaghetti with meatballs

Friday: Blanquette de Veau, Roasted Squash and Brussels Sprouts, Rice

Saturday:  Dinner Out

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Pepper Pot

Don’t forget to enter to win a whole lotta Aloha, delivered right to your door!
Of the dozen or recipes I’ve prepared from Saveur’s 150th Issue, this recipe for a traditional Philadelphia Pepper Pot has received the highest marks from The Gentleman.  The best way to describe this recipe for those who’ve never had a pepper pot is “kicked-up beef stew”. 

I failed to take my own pic of the pepper pot so I snagged Saveur’s. Credit Todd Coleman.

Saveur’s recipe calls for beef, pork, habanero pepper, collards and some type of potato.  I stuck with beef (a truly traditional pepper pot is supposed to be made with tripe), substituted serrano peppers since I already had them.  Collards are readily available here in Hawaii (be still, my Southern heart!) and while I chose russet potatoes I wish I’d used taro root!  It’s more traditional and definitely a local ingredient here.  Next time!
It’s still so warm here in Hawaii, so eating this hearty stew with a warm breeze blowing in the open windows was a bit anti-climactic.  You mainlanders, however, will love this recipe for fall and winter!

Pepper Pot

(Original Recipe Here)

1 lb beef stew meat
Sea salt
1 Tbsp olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 serrano pepper, sliced
1 lb russet potatoes, peeled and cubed
4 cups beef broth
4 cups water
1 1/2 Tbsp allspice
1 1/2 tsp ground thyme
2 bay leaves
1 pound collard greens, chopped
Heat oil in a large skillet.  Add stew meat and brown lightly on all sides.  Transfer meat to a slow cooker.  Add all other ingredients and cook on low heat for 5-6 hours.  Salt and pepper to taste.

Our Weekly Menu

DON’T FORGET TO ENTER THE ALOHA GIVEAWAY!!
Welcome to week 5 cooking Saveur’s 101 Classic Recipes.  After choosing some foreign ethnic food last week, we decided to enjoy some Northeastern U.S. dishes this week. We’ll also call this a nod to the folks still drying out after Hurricane Sandy as we enjoy New England Clam Chowder and Philly’s beloved Pepper Pot.  For more great recipes and menus, click here.

Bread: Whole Wheat Baguette

Cheese: Camembert

Breakfasts:

Kiwis, Peaches, Blackberries, Mangoes, Strawberries, Asian Pears

Greek Yogurt with Flax Meal and Mila®

Cereals

Lunches:

The Gentleman eats on base.

Salads (lettuce blend, tomato, avocado, peppers, tofu or chicken)

Leftovers

Dinners:

I’m cooking two recipes* this week from Saveur Magazine’s 100 Classic Recipes.  The remaining meals are my own recipes.

Sunday: New England Clam Chowder*

Monday: Baked Chicken and Mushrooms, Lemon Broccolini

Tuesday: Penne with Tomato Sauce with Butter and Onions, Arugula and Radish Salads

Wednesday:  Whole Foods for sushi or hot bar after running club

Thursday: (Church Small Group) Pepper Pot*

Friday: Jalapeno Lime Chicken Tacos, Roasted Corn with Queso Fresco

Saturday:  Dinner Out

Linked up with:

Incredible Indian Eats

Slowly, but surely – and deliciously – I’m making my way through Saveur Magazine’s 101 Classic Recipes.  I planned this week’s menu while sitting at a coffee shop that’s right next door to an Indian takeout restaurant and the smell of curry drove me to pick three classic Indian dishes from the magazine:  Chana Masala, Saag Paneer and Sambar.
These recipes are authentic enough that I couldn’t find all the ingredients, but with a little research and some help from my friendly Whole Foods grocers, I made tweaks that didn’t destroy the recipe.  I served all of these amazing dishes with fresh Naan bread and Basmati rice.  Note:  These recipes are quite spicy – reduce by half cayenne pepper and/or chiles if you like less heat!
 

Saag Paneer
(original recipe here)
4 cups milk (2% or whole)
2 Tbsp lemon juice
3 Tbsp ghee*
2 cloves garlic, minced
1/2 tsp minced ginger
1 serrano chile, seeded and and finely chopped
4-5 cups fresh spinach
1/4 cup milk (2% or whole)
1/2 tsp garam masala
1/8 tsp cayenne pepper (optional)
Heat milk to steaming over medium high heat, while stirring constantly. Reduce heat to low and add lemon juice.  Stir until the milk curdles, about 1 minute.  Pour milk and curds through a colander lined with cheesecloth (at least four layers thick) and rinse with cold water.  Fold cheesecloth around curds and squeeze gently to remove additional liquid.  Tie corners of cheesecloth together, slide a long utensil under the not and hang over a deep bowl to continue draining for about 2 hours.  Transfer cheese, still wrapped in cheesecloth, to a plate and set a heavy pot atop the cheese to press it for about half an hour.  Once cheese is pressed, unwrap and cut into 1/2 inch cubes.  Heat ghee in a large skillet.  Add cheese cubes and fry until they begin to brown.  Remove cheese with a slotted spoon and set aside.

Add garlic, ginger and serrano chile to remaining ghee in pan and saute about 1 minute.  Add spinach and saute until spinach is wilted and soft – about 10 minutes.  Stir in remaining milk, garam masala, and cayenne.  Just before serving, stir in paneer cheese.
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Chana Masala
(original recipe here)
2 Tbsp fresh ginger, minced
3 tsp garam masala
2 tsp turmeric
6 cloves garlic, minced
3 Tbsp olive oil
1 1/2 tsp coriander
1 tsp cumin
1/2 tsp cardamom
1 serrano chile, sliced
1/2 tsp cinnamon
2 yellow onions, diced
1 can diced tomatoes with juice
1 Tbsp tamarind sauce
3 cans chick peas
1 1/2 Tbsp lemon juice

In a food processor, combine ginger, garam masala, turmeric, garlic and about 1/8 cup water and blend to a paste-like consistency.  Heat oil in a large sauce pan over medium heat.  Stir in coriander, cumin, cardamom, chiles and cinnamon and cook about 1 minute. Add chopped onions and cook until very tender.  Add canned tomatoes and bring to a simmer.   Stir in chickpeas and tamarind sauce.  Bring to boil and then reduce heat and simmer until liquid is reduced – about 45 minutes.  Stir in garam masala paste.  Salt to taste and garnish with fresh cilantro.
Sambar
(original recipe here)
1/2 cup split yellow peas
1/4 tsp ground turmeric
1 Tbsp tamarind sauce
1 Tbsp coriander
1/2 tsp cumin
1 serrano chile, chopped
1 Tbsp olive oil
2 cups pearl onions, peeled
1 Tbsp curry powder
Salt to taste

Boil 2 cups water in a small sauce pan.  Add split peas and turmeric and reduce heat to a simmer.  Cook for about 35 minutes or until tender.  Remove from heat and set aside. Set aside.

Heat olive oil over medium heat in a large skillet.  Add tamarind sauce, coriander, cumin and chile.  Saute until fragrant – about 2 minutes.  Add onions and brown on each side.  Add split peas and and 1/2 cup of water.  Bring to a simmer and cook 5-10 minutes or until water is reduced.  Salt to taste.
*Ghee:  Ghee is clarified butter. You can buy it, but it’s SO easy to make. Celebrity Chef in Chief Alton Brown has a great guide for making it here.

 

Our Weekly Menu

It’s week 4 of cooking Saveur’s 101 Classic Recipes and we’re visiting India this week.  I’ll be making Saag Paneer, Chana Masala and Sambar.  For more great recipes and menus, click here.
Bread: Boule from a local bakery
Cheese: Fromage Blanc and Chevre
Breakfasts:

Kiwis, Peaches, Blackberries, Mangoes, Strawberries, Asian Pears

Greek Yogurt with Flax Meal

Cereals

Lunches:

The Gentleman eats on base.

Salads (lettuce blend, tomato, avocado, peppers, tofu or chicken)

Leftovers

Dinners:

I’m cooking three recipes* this week from Saveur Magazine’s 100 Classic Recipes.  The remaining meals are my own recipes.

Sunday:  Leftover Lasagna

Monday:  Slow Cooker Chicken Tikka Masala, Saag Paneer*, Lemon Rice

Tuesday:  Shrimp and Scallop Scampi, Lemon Rice, Poireaux Vinaigrette

Wednesday:  Whole Foods for sushi or hot bar after running club

Thursday: (Church Small Group) Vegetable Beef Soup

Friday: Dinner Out

Saturday:  Chana Masala*, Sambar*

 

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Ranch Chopped Salad

If you’ve read our weekly menus or this post, you know that I eat a lot of salads for my midday meal AND I refuse to use anything but ranch dressing to top them.  Love me some ranch!  I’m lucky to be a WAHG (that’s “Work At Home Gal” – no kiddos), so making big, interesting salads is easy since my refrigerator is in my office.  That said, I don’t always look forward to chopping up tons of veggies every day and since lunch time in Hawaii is close of business back on the east coast, I’m often busy right around noon.
Enter the chopped salad.  Chopped salads are a staple in my diet because they offer awesome flavor and texture and usually hold up well in the refrigerator for a few days.  This recipe is for a favorite of mine – it’s sort of a hybrid between cowboy caviar and a greek salad, full of vitamins, lean protein and flavor.  Note the variations to make preparing this salad simpler.
Ranch Chopped Salad
(4 servings)
1/2 head of iceberg lettuce
4-5 radishes
10-15 cherry tomatoes
2 stalks celery
1 cucumber
1/2 cup green olives
1 can black eyed peas, drained and rinsed
2 Tbsp olive oil
2 Tbsp white wine vinegar
1/2 tsp lemon juice
1 Tbsp sour cream
1 Tbsp chopped chives
1/4 tsp garlic powder
1/2 tsp salt
Black pepper to taste
Feta cheese (optional)
Chop all vegetables to a uniform size – about one half to three quarters inch cubes – and transfer to a medium storage bowl.  In a small bowl, whisk together oil, vinegar, lemon juice, sour cream, chives, garlic powder and salt.  Pour oil and vinegar mixture over vegetables and toss well to coat.  Serve sprinkled with feta cheese if desired.
Variations:
Subsitute 1/4 of a pouch of ranch dressing mix combined with 2 Tbsp olive oil and 2 Tbsp milk for dressing indedients.
Substitute romaine lettuce hearts for iceberg lettuce.  Note, however, that iceberg will stay crisper longer.

Tortilla Espanola

Here in the U.S., the word “tortilla” means burrito wrappers and chips for dip, but in Spain, a tortilla is more like an omelet.  This thick egg and potato dish is a regular at picnics and snack time and travels well.  In fact, The Gentleman and I carried the leftovers of this Saveur recipe with us for on-the-go breakfast and lunch. 
The recipe in Saveur’s 101 Classic Recipes calls for potato chips instead of actual potatoes, but I decided to prepare this more traditionally.  I used yellow potatoes.  While I didn’t include it this time, I’d probably sprinkle in a little goat cheese next time I make this easy and tasty recipe.
Tortilla Espanola
(Saveur Recipe Here)
2 Tbsp olive oil
1/2 medium onion, sliced
3 medium yellow potatoes
3 oz Serrano ham, thinly sliced
1/4 cup chopped pimientos
1 Tbsp fresh parsley
8 eggs
Salt and black pepper
Preheat broiler. Peel potatoes and boil  for 5-8 minutes or until they just begin to become tender.  Remove from heat, cool and slice thinly.  In a 10-12 inch oven-safe skillet, heat olive oil over medium heat.  Add onions and potatoes and cook until potatoes are slightly browned and crispy.  Add sliced Serrano ham, pimientos and parsley and saute an additional 1-2 minutes.  Beat eggs lightly in a medium bowl.  Pour eggs over potato mixture in skillet and cook until underside of egg is slightly browned.  Transfer skillet to broiler and cook 1-2 minutes or until top of tortilla is set.  Can be served hot or chilled.

Poireaux Vinaigrette

Poireaux Vinaigrette is the fourth recipe I’ve prepared from Saveur’s 101 Classic Recipes.  We’ve really enjoyed the recipes so far, but this one stands out for a few reasons:  1) it’s VERY easy, 2) I love leeks so much, and 3) The Gentleman, who does not have a onion-loving palate, liked the subtle flavors too!
The original recipe is here.  I made some tiny tweaks.
Poireaux Vinaigrette
6 leeks
5 Tbsp red wine vinegar
2 tsp dijon mustard
6 Tbsp olive oil
Hand full of fresh parsley, chopped
Fresh ground pepper
Salt

Prepare leeks by removing dark green tops, rinsing and slicing nearly in half lengthwise (do not cut all the way through). Place leeks flat side down in a large skillet and cover with water.  Heat to boiling and cook leeks 6-8 minutes or until tender.  Remove from heat and rinse under cold water to stop them from cooking further.  In a small bowl, combine vinegar, mustard, olive oil, parsley and some fresh ground pepper.  Whisk until well blended.  Transfer cooked leeks to large glass dish, arranging them in loops as show in the picture above.  Pour vinaigrette over leeks and finish with salt and pepper to taste.  May be served chilled.

Our Weekly Menu

In week 3 we’re again going to try two of  Saveur’s 101 Classic Recipes.  So far, we’ve enjoyed Chicken with 40 Cloves of Garlic , West African Peanut Stew and Tomato Sauce with Onion and Butter.  All three are winners!  This week, we’ll go European with Poireaux Vinaigrette and Tortilla Espanola.
Bread: Whole Wheat Baguette

Cheese: Queso de Murcia al Vino

Breakfasts:

Kiwis, Peaches, Blackberries, Mangoes, Strawberries, Asian Pears

Greek Yogurt with Flax Meal

Cereals

Lunches:

The Gentleman eats on base.

Salads (lettuce blend, tomato, avocado, peppers, tofu or chicken)

Leftovers

Curried Potato Soup

Dinners:

I’m cooking two recipes* this week from Saveur Magazine’s 100 Classic Recipes.  The remaining meals are my own recipes.

SundayLemon Tarragon Roasted Chicken, Poireaux Vinaigrette*, Jewel Potatoes

Monday:  Lasagna (using leftover Tomato Sauce with Onion and Butter)

Tuesday:  Tortilla Espanola*, Tropical Fruit Salad

Wednesday:  Whole Foods for sushi or hot bar after running club

Thursday: (Church Small Group) Leftover Roasted Chicken, Rice Pilaf, Steamed Artichokes

Friday: Five Vegetable Ratatouille, Baked Salmon

Saturday:  Dinner out.

 

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West African Peanut Stew

Because I’m a live-out-loud foodie, I’m often asked to identify my favorite cuisine.  The answer is African cuisine which, for some reason, comes as a surprise to most folks probably because most Americans have never patronized an African restaurant.  If you live in even a moderately metropolitan area, do yourself and favor and find a local Moroccan or Ethiopian restaurant (these two seem to be the most common across the U.S.) and dive in.  You won’t regret it.
This recipe, which is one of Saveur’s 101 Classic Recipes, is common on the west coast (duh) of Africa where countries like Ghana, Senegal and Gambia all boast their own special blend of ingredients and spices.  One of the things I most love about African cuisine is the blend of savory and spicy flavors, so we kicked Saveur’s recipe up with some additional cayenne pepper.  I also decided this was a good dish for the slow cooker – and it was.  Enjoy this easy, flavorful stew over rice or couscous.
West African Peanut Stew
(adapted from Saveur Magazine)
1 lb chicken breasts or thighs
1 Tbsp olive oil
1 medium onion, chopped
2 serrano peppers, seeded and sliced
1 tsp ground ginger
1/2 tsp coriander
1/2 tsp turmeric
3/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp fenugreek seeds
1/2 tsp ground cloves
1/4 tsp cayenne pepper
1 Tbsp tomato paste
1/2 cup chunky peanut butter
1 cup diced tomatoes
1/2 cup water
1 medium eggplant, peeled an cubed
5-7 okra, sliced
Chopped peanuts
Cooked rice or couscous
Heat olive oil over medium heat in a large skillet.  Add chicken and onion and cook, turning chicken until it is browned on all sides.  Transfer chicken, onions and olive oil to slow cooker.  Add serrano peppers, all seasonings, tomato paste, peanut butter, diced tomatoes and water to slow cooker.  Set heat to low and cook 6 hours.  Add eggplant and okra and continue cooking on low heat about 1 more hour.  Serve over rice with chopped peanuts.