2023 Holiday Gift Ideas for the Whole Family!
Christmas and Hanukah are right around the corner. Although I know some people who have all of their shopping done, I am not one of those people. If you found this, you are not one of those people either! There are lots of Black Friday deals coming up on Amazon specifically from November 24-27, I will post affiliate links here! There will of course be more sales throughout the season and even post-holiday sales, so keep checking back! I will have all of these affiliate links on my Pinterest page as well if you like perusing the pins! For my toddler, I am lucky enough to have a 10 year age gap between her and her sister and lots of toys in the attic... She will be getting hand me downs and will be so happy. I have gotten a very detailed list from my tween daughter and boy does she know the trends! My son has given me some teen ideas that are just right (other than cash of course) for the teen crowd. Shopping for the husbands, dads and brothers can get pretty tricky but I have some creative gift ideas! The moms are easy to please, if you are paying attention! Since the health truly is wealth, I will start with a section for wellness gift ideas as well. Happy Shopping! Wellness for anyone: Gift someone you love a Thrive Market Subscription! They have the best healthy brands and their own products are fantastic. They have the best organic ketchup, organic popcorn and organic potato chips with non-inflammatory oils! Among thousands of other great products. This link will get you 30% off the first order and a free gift! You might want to gift this one to yourself Get 30% OFF...
Low-Tox Hosting Tips
For those of us trying to live a little healthier or if you are hosting the crunchy types in your life… These are some tips to help you out. Some tips are free and will save you money! Some are product swaps! I will add Amazon affiliate links* (THE LINKS ARE IN BLUE ) to the products that will help with this. You can always check out my Pinterest page which I continue to add to as I find new, great products for a healthy, happy home. What are you working with? Cutting Boards:The use of plastic cutting boards results in you and your family consuming microplastics that you do NOT want in your body. Do yourself a favor and switch to wood/or bamboo like these: These organic bamboo cutting boards are a fantastic deal. Boos Block are the absolute best. One side has the groove, one side is flat. They are pricey, but worth it if you can swing it. A great gift idea. Cookware:Non stick cookware may contain endocrine disrupting chemicals which make the healthy food you spend time preparing another path for damage to occur in your body. Your best bet for cookware is cast iron and stainless steel like these: Cast iron is timeless. I have two, one for sweet and one for savory. I do this so the savory flavors don't impact the sweet things. I love these Lodge pans, they last forever and are made in America! All-Clad is my favorite brand for the basic pots and pans needed every day. This set will take care of your needs and you will be able to pass them down as they will last forever. A great gift for housewarming or bridal shower gift. It is 49% off on Amazon as I am writing this....
The Best White Chocolate Cheesecake Recipe with Raspberry Sauce
If you make this cake for others, be prepared to be requested to make it again and again. Enjoy all the joy you cause your friends and family! It is creamy, perfectly sweet and so decadent. A labor of love, totally worth the time! A few weeks ago I set out to make a very special friend her favorite cake. Her daughter told me that it was white chocolate raspberry cheesecake! I have made several white chocolate cheesecakes over the years, but never with raspberry. I did some research, merged 4 different recipes plus my old classic and this what I came up with. After the first cake was devoured I made another one for a different group of people a couple of days later. I was then requested to make another one the next week so I had the chance to make 3 in one week and wow, were they well received! When you are prepping to make this cake, I like to make the crust a whole day ahead of time if I have time. This gives the crust a chance to crisp up and will stay that way until you serve it. On the day of baking I usually take out the ingredients that need to be room temperature at least an hour before I start baking so they can get there. For the water bath: they now have a silicone water bath option. You will find a link at the bottom of the page as well. This one has the best reviews. As an old school baker I have not used one, but it seems like it could have saved me a headache or two over the years. I use the double layer heavy duty foil. I use the 18 inch so that there is no chance for water to get in. Last time I ran out of foil and the grocery...
Beef Bone Broth Recipe
This is the best beef bone broth I have ever had. It in no way compares to boxed bone broth. If you make this, you will never be able to go back to the store-bought kind again. You have been warned.Beef Bone Broth RecipeBased on Epicurious’s recipewill make about 6 cups Ingredients:2.5-3lb assorted beef bones*2 large carrots, cut in large pieces2 leek middles/tops** seperated1 medium onion, quartered6 cloves garlic, cut in half2 stalks celery, cut in large pieces2 bay leaves2T black peppercorns1T apple cider vinegar Method: Preheat oven to 450*. Place the bones, carrots, leek middles, onion and garlic in the roasting pan. Cook for 20 minutes, toss/turn the bones so both sides get caramelized and toast for another 20 minutes. In a 6-quart stock pot add celery, leek tops, bay leaves, peppercorns and vinegar. Put everything from the roasting pan in. Pour 4 cups of water into the roasting pan, using a wooden spoon, scrape up all the caramelization from the bottom of the pan (this is flavor that cannot be replaced), then pour into the pot. Do this 2 more times or until the bones are covered. It will be about 12 cups. Bring to a boil, then a low simmer for 12-24 hours. If you need to put it away overnight, simply cool it down, put it in the refrigerator overnight and put it back to a low simmer the next day. When you are done simmering, strain out the bones and veggies and let cool. You should be able to get all of the fat off the top with the back of a large metal spoon before you refrigerate. If you miss any it will be at the top when you take it out to use it, just skim...
The Importance of Magnesium
Magnesium is needed in the body for regulating muscle and nerve function, blood sugar levels, and blood pressure. Magnesium is also needed to make protein, bone, and DNA.(1) When I was suffering from migraines I saw a naturopathic neurologist who put me on a group of supplements, one of them being magnesium. There is an interview with Dr. Mark Hyman where he calls magnesium the relaxation mineral. He said that things that deplete our magnesium levels are caffeine, sugar, alcohol and stress. Signs of magnesium deficiency are muscle cramps/twitching, anxiety, insomnia, constipation, heart palpitations, headaches, irritable bowel and the list goes on! (2) He suggests taking an epsom salt bath which is magnesium sulfate, it helps your muscles relax and recover. According to recent studies, most people are not getting enough Magnesium. Many nutrient deficiencies are becoming more common these days because of the soil depletion in much of the U.S. Because of this we need to be checking our levels with the help of our healthcare team to see what supplements might be helpful for optimal health. The best way to get magnesium is from organic foods like nuts, seeds, beans, grains, green vegetables, avocado, seaweed and dark chocolate. Taking electrolytes when sweating helps you maintain your levels. Most of us, due to poor soil conditions and the processed foods in our diets cannot get what we need, so supplementation is key. Dr. Hyman also states in the interview that you need vitamin B6, vitamin D and selenium to work together with magnesium. My favorite Magnesium...
Getting Off of Thyroid Medication
One of the most common questions that I am asked is: How did you get off of thyroid medication after seven years? I was taking Levothyroxine for 7 years after being diagnosed as hypothyroid after a couple of miscarriages in my early twenties. It wasn't right away that I started feeling off, but after a matter of time I knew this was not something that I wanted to live with forever as my doctor told me I would. Cut to the chase: Working with my endocrinologist who was testing to make sure my levels stayed in a healthy range for me, this is how I was able to get off the medication and keep my labs in a healthy range. I took packaged foods out of my diet as much as possible. I added iodine and selenium to my daily diet through seaweed and Brazil nuts. I made sure daily exercise was built into my schedule as a non-negotiable. I tried a handful of supplement brands and switched to the ones that made me feel the best. Some of the supplements that helped me not only with getting off of thyroid medication, but also helped eliminate my migraines: Vitamin B complex, Magnesium, CoQ10, Fish Oil, Vitamin D with K2 and Turmeric with black pepper. One book that I found after I had already gotten off the medication is The Medical Medium's Cleanse to Heal. It turns out that many of the things that I did are listed for relieving hypothyroidism. I will list some, but I suggest you pick up the book for many more suggestions, details and dosages of the supplements.-Celery juice- check out my blog post all about my experience and the best juicer options!-Vitamin B Complex, like this...
Veggie and Bean Salad
This salad is a regular in the spring and summer. We make a big batch at least once a week. It is perfect before a meal, topped with a grilled protein or as a light meal on its own. Every part of this recipe is modifiable to what you have on hand as long as you have some beans and some veggies! I made this for a party recently and everyone asked me to write up a recipe, so here it is! Having a veggie starter with your meals is one way that a research scientist named Jessie Inchauspé found will help you reduce glucose spikes. Balancing your glucose levels can help relieve brain fog, reduce inflammation, curb cravings, along with many other benefits. To learn more about this topic, research The Glucose Goddess. Her tips will make you feel amazing. When using red onion, I recommend slicing it first and then soak it in cold water until you are ready to use it, discarding the liquid. It mellows the flavor and improves the cohesiveness of your dishes. Ingredients:3 organic bell peppers, diced4 organic spring onions, sliced thin1 organic jalapeno, diced1 large organic cucumber, dicedHandful of organic cherry tomatoes or one large organic tomato, diced1 red or white organic onion, diced4 cans organic beans of your choice, rinsed* Dressing:1/2c organic extra virgin olive oil1/2c organic rice vinegar local raw honey, to tastesalt and pepper, to taste Method: Toss the veggies and beans together in a large bowl. Dress with about half of the dressing. Add more as needed and adjust seasoning as desired. *If using garbanzo beans, peel the outer layer off and discard for a...
Citrus Suprême
Citrus Suprême is a french technique that we learn in the early days of culinary school. This is the best way to enjoy citrus fruits, hands down. Your kids will never want to do it that hard way again 🙂 Don't let that peel go to waste! This is a great time for some olive oil cake 😉 Check out the Reel I made on Instagram...
Celery Juicing
I had been wanting to add daily celery juice to my routine for years. I first learned about it during a Tony Robbins seminar. (I know, cheesy, but we all did wacky things in 2020.) The people in that community rave about celery juice and the man behind the recent glory of celery juice, The Medical Medium, is one of Tony’s presenters. I talked about it for a while, but it seemed like such a hassle so I just didn’t get around to trying. Between lemon water, workouts, coffee, feeding the baby, getting the older kids lunches ready and making breakfast I couldn’t imagine adding anything else to the morning. A few months ago my husband asked if I would be willing to make it for him daily. This was exactly what I needed because doing something for him is a no-brainer while doing something for myself seems like a stretch. (Wives/moms know what I mean.) So I started for him, then myself and it is now a daily staple in our house. Our daughter started drinking it around 4 months old and actually enjoys it now at 7 months! I am not going to go into detail about why almost anyone would benefit from drinking celery juice daily, on an empty stomach. If you want to learn how it can help you, check out the Medical Medium’s website... “People are healing from all kinds of acute and chronic illnesses, including Hashimoto’s thyroiditis, eczema, psoriasis, acne, SIBO, constipation, chronic fatigue syndrome, blood sugar issues, migraines, acid reflux, high blood pressure, addictions, adrenal issues, gout, allergies, autoimmune conditions, and countless others, from drinking plain...
Tomato Concasse
I am going to show you how to prepare tomato concasse! This technique was one of the first things we learned in Fundamentals at the Culinary Institute of America. It has come in handy a lot lately. I started using this more recently after learning about lectins in reading the work of Dr. Gundry, check it out here... https://gundrymd.com/deseed-tomatoes/. He talks about why it is important for your health to remove skin and seeds from tomatoes. At the CIA removing the skin is all about texture of your finished dish and this technique is worth the small amount of time it takes. This technique is great for any dish that calls for tomato, especially guacamole or chili dishes. This chili is what I have made by request countless times and when using fresh summer tomato concasse it is truly the best, ever. Celebrate your summer tomatoes with this technique! Don't waste your time or money on the flavorless, far traveling grocery store tomatoes. When tomatoes are out of season, use jarred, Pomi boxed or certified San Marzano. Very simple: -Get a pot of boiling water large enough to cover your tomatoes. I usually do about 5 at a time at most. -Cut the core of out the tomato with your paring knife and cut a shallow x at the base of the tomato, just the skin.-Place the tomato/es in the boiling water for 10 seconds, then remove and immediately peel off the skin using a paring knife against your thumb. -Dice as needed for your dish! This is very quick. I think we used an ice bath at school, but at home I like to keep it simple. It comes out perfect every time because you keep the...
Homemade Ice Cream Cake
This ice cream cake is my family's most requested birthday cake for the last few years. For families with allergies or those concerned with the chemicals put in packaged food, "safe" ice cream cakes are impossible to find! We have been unable (luckily) to eat most packaged foods for the last 12 years because of my oldest son's allergies and my "never" list for chemicals added to foods that need labels. I don't know how regional this is, but for those of us growing up in Westchester, NY, Carvel cakes were a birthday staple in the 80s/90s. I had looked around for safe ice cream cakes for years before I started making my own. I would NEVER go back to store-made again. My husband who is a Carvel ice cream cake super fan now prefers mine to the famous one that has ingredients no human should consume. This is what a website description of the Carvel Cake says:Ingredients:Ice Cream And Chocolate Flavored Crunchies: Milkfat And Nonfat Milk, Sugar, Bleached Wheat Flour, Water, Corn Syrup, Coconut Oil, Cocoa Alkali Processed, Palm Oil, Colored With (Caramel Color), Chocolate Liquor, Mono And Diglycerides, Tetrasodium Pyrophosphate, Cellulose Gum, Guar Gum, Cocoa, Polysorbate 65, Wheat Gluten, Salt, Natural And Artificial Flavor, Polysorbate 80, Soy Lecithin, Baking Soda, Carrageenan. Whipped Icing: Water, Hydrogenated Palm Kernel Oil, Sugar, Dextrose, Corn Syrup, Sodium Caseinate, Artificial Flavor, Polyglycerol Esters Of Fatty Acids, Soy Lecithin, Polysorbate 60, Soy Protein Isolate, Carbohydrate Gum, Salt, To Preserve Freshness (Potassium Sorbate), Xanthan Gum, If Decorated...
Chicken Bone Broth and Chicken Soup Recipes
Whether you want to make this from scratch or use boxed broth, I'll give you everything you need here to get the best flavor out of your ingredients while getting the most bang for your buck. Cold and flu season is upon us and as I learned in my Cuisines of the Mediterranean class at the Culinary Institute of America, chicken soup is our Italian Penicillin. Don't get Chef started on Colatura di Alici (if you know you know). Chicken soup isn't just a great memory from childhood if you were lucky enough. When you properly cook your broth to gently coax all of the collagen out of the bones of a well cared for pastured raised chicken you will have the liquid gold that is great for your joints and will heal your gut lining. Your gut lining is a vital piece of your immune system puzzle that we should be caring for thoughtfully for our best health. When I was taking the Nutrition Certification classes from Food Matters, the gut section was the most fascinating. The gut microbiome, with all the bacteria and microbe friends in there, weighs up to 5lbs! That is why it is important to focus on prebiotics, probiotics and postbiotics to care for that surprisingly large system keeping us healthy! At the first sight of cold and flu in our house, the stock goes into production. Some things to consider for chicken broth...- Get the best quality chicken you can afford. Quality matters, but don't skip making homemade broth just because you can't afford a local pasture raised bird. Look at your options: sometimes you can get an organic "griller pack" for less per pound than a (not...
Protein and Greens Smoothie Recipe
When I was a few months in to my health journey I hit my first plateau. With some research I decided to add weight training and high quality protein to my routine. This felt so good that I began to make smoothies for the whole family for breakfast every day and everyone is feeling great. What is the best blender? The blender that I bought after lots of research and having used many in school/work is the Vitamix Professional Series 700. You can click the link here to get it on Amazon, I may receive a commission at no cost to you if you purchase through this link. When I changed my routine to add weight training and these smoothies as a breakfast replacement I lost an additional 20lbs. in 4 months without changing anything else.Truth be told, our typical smoothie is not the most delicious. However, it is jam packed with protein, vitamins, minerals and antioxidants that make our bodies feel so strong. I really don't care about the taste and it's come to grow on the whole family. Most recipes are delicious, this one is more fuel, and it is powerful. Although my family complained about the taste of the smoothies, when I stopped making them (I was unable to tolerate during my first trimester of pregnancy) they ended up asking for them after a couple of weeks because they could feel the difference in their bodies. If you are being specific about your protein intake, hold your portion aside and mix separately after making for the group. If you are prepping ahead of time... You can add everything else the night before or a couple of hours before, just add the protein right...
Divine Mercy Sunday
This Divine Mercy Sunday brings about such appreciation for the some of the greatest hardships that have been present in my life. This day, the Sunday after Easter is the day that St. Faustina was canonized. Through St. Faustina, "the Lord Jesus communicates to the world the great message of God's mercy and reveals the pattern of Christian perfection based on trust in God and on the attitude of mercy toward one's neighbors."(1) Today's homily at my parish was a beautiful reminder of what peace truly means and how to get back to a place of peace and it moved me to write about my path to peace. My path back to God was long and winding. Although I attended Catholic schools growing up and even a Catholic college, I was never taught about Jesus in a way that made me feel close to him. Everything felt ceremonial, obligatory, something that I had to just get done. If it wasn't for having kids I may not have gone back to the church at all, but I wanted them to have what I knew was possible, even if I didn't fully experience it myself. As a young family we were members of a parish that was very cold and uninspiring, but continued for the kids. There were some great people and it is where my faith journey really began, so I am eternally grateful for it even though we have now moved on. When I was preparing to have brain aneurysm surgery in January of 2014 I was so consumed by fear that I couldn't function. I had a 2 year old and 4 year old that I needed to see grow up and I had no faith. I had lost my father a year and a half earlier and death consumed my every thought. My...
The Longest Fitness Journey
Fitness is a never-ending journey that doesn't stop fulfilling you as long as you keep going. I never thought I would feel as strong and energetic as I do right now in my late 30s and I am still a baby in the area of physical fitness. If you are struggling to get there, perhaps my story may help you. August 2016- August 2021 (4 months pregnant!) When I was 29 I had surgery on a brain aneurysm which shifted my view on my health and set me on a new course. I had two little kids and the too close for comfort health scare really, well, scared me straight. I quit smoking which I had struggled with (kind of and completely, I never actually wanted to quit) for 15 years. Then after almost a year of being too nervous to speed walk or do anything that might shake my brain because there was a complication with the aneurysm surgery, I came upon Holy Yoga. I thought of it as a gentle way to get back in shape after years of straddling the 200lb. line since the first baby. Thank God for Holy Yoga. I was so weak when I started that I couldn't imagine ever being able to do a full up dog and forget about planks or chaturangas. I had a weak core and sore back from my pregnancies, poor posture and mismanaged stress. Over the years I was able to get off my thyroid medication that my doctor told me I would be on for the rest of my life. The incredible team at Holy Yoga of CT helped me get stronger and more at peace, closer to God than ever. Beverly, Toni and Anna are actual earth angels. There was something I didn't know when I was struggling to get in shape, I needed to get strong from the...
The First Time I Did Not Advocate On Behalf of My Child
I was recently asked to think back to the first time that I advocated on behalf of my child. I recalled denying an amniocentesis (which carries the risk of miscarriage or infection) during my pregnancy with my son. I felt as though I was fulfilling our doctors medical curiosities on behalf of the health of my child. When I asked what the purpose was, it was to make a decision on the fate of my baby based on the findings. I was not going to end my baby’s life for any reason so I denied it. Years later I realized that I needed a doctor whose values more closely align with mine. It is a good thing for my son that I had to make a fateful decision for my first child. My first pregnancy which occurred when I was 15 years old was wrought with unfortunate decisions. As a teen I had no self worth which led me to a meaningless event with another empty, misguided teen. I looked to the wrong people in my life about what to do in the situation I was in and every person suggested terminating the pregnancy. I was so scared and felt more alone than I can express with words, especially because I had so many people in my life who knew. People are flawed, hurt and fearful. Those who gave me advice thought they were helping me when in fact it was the absolute worst decision. Instead of standing up for myself and my child they suggested I make the problem (as they saw it) go away. What a cowardly thing to do. I learned later in life that it is only God that we should look towards when tough decisions are upon us. I wish that I had a relationship with God at that time. That I could have...
Food Additives to Avoid
Food additives are used to increase profits, preserve foods for longer shelf life or to improve the taste/or appearance of foods. I keep a list of food additives that are banned in certain areas of the world, but not the U.S. The list states where they are found and their effect on the body and I keep it on my refrigerator. I made a chart here to make it easier for you to use the information. The product column cannot fit all of the offenders, so it is important you read all of your food product labels. Reading food labels is so important. Since my son was diagnosed with allergies 11 years ago, it has become second nature. I count it as a blessing and would implore everyone to start analyzing the labels of the boxed/bagged products you eat. Good rule of thumb: if it's not food, don't eat it. Makes it very simple. It is hard to keep a clean diet these days, but the chemicals pumped into our children's breakfast cereals, for example, should be illegal. When we "break fast" by eating our first meal of the day after we wake up, the last thing any body needs is a bowl full of chemicals. In our house we all start the day with lemon water and an organic greens/protein smoothie. We save the healthy homemade versions of delicious breakfast foods for lunch or dinner time if we are craving them. The most effective way for our family to get healthy was by crowding out bad foods with all the good stuff and it is working so well!This is the list that I started keeping about 11 years ago, so I am not sure where I got all of the information but I re-researched most of it and put...
The Importance of Eating Local and Organic
A lot of people hesitate to spend a few extra dollars to eat right. It is essential to think big picture when it comes to our day to day eating/spending habits. I'm going to give you some things to consider when making your grocery list and help you understand what you should consider for your family's food supply. When we make shifts in our lifestyle that are meaningful we are more likely to stick to it. Even if weight loss is not a concern, simply making small changes here and there to get closer to a plant-based local, organic diet will change your life. You may think that you are saving money at the grocery store today buying conventional produce over organic, but the impact on your health could be the most costly. You can cut some corners and still make the best choices for your health. Every year there is a list produced by the Environmental Working Group that indicates the produce that is most heavily sprayed with toxic chemicals, the Dirty Dozen. Those with the least amount of chemical residue are referred to as the Clean Fifteen. Keep in mind, if you are lucky enough to be near a farm that you trust, these lists don't apply. This year’s Dirty Dozen list (Updated for 2021), which you should make sure to buy organic when available:1. Strawberries2. Spinach3. Kale, Collard and Mustard Greens4. Nectarines5. Apples6. Grapes7. Cherries8. Peaches9. Pears10. Bell and Hot Peppers11. Celery12. Tomatoes(Oranges are also of concern for a "cancer-linked" chemical) A lot of people hesitate to spend a few extra dollars to eat right. It is essential to think big picture when...
Classic Brioche French Toast Recipe
This recipe is the classic, simple version that pleases every crowd. French Toast is one of those cheat meals that comes with no guilt here. It's the next best thing to my dad's Swedish Pancakes for a truly comforting special treat breakfast. Growing up my dad made French Toast with this same batter, but with whatever bread/dairy we had in the house. Brioche is a very special French bread made with eggs and butter. It is light and airy but stands up to this batter perfectly. My first experience with brioche French Toast was at my favorite French café, Jean-Jacques' Culinary Creations, now in Pleasantville, NY. If you happen to be near it, go check it out. They have an incredible menu and ambiance and the owners happen to be the greatest people you will ever meet. If you are in CT I highly recommend getting your brioche loaf from Flour Water Salt Bread in Darien. It is a sourdough brioche loaf that is absolutely perfect. The benefits of sourdough are widely known, check out this awesome article from Dr. Axe if you want to learn more. The thoughtfulness that this bakery puts into their product makes it well worth the trip. That is where I have been picking up my sourdough brioche loaves: Equipment:Mixing BowlWhiskNonstick pan or griddleSpatula Ingredients:Brioche loaf, cut in about 1" pieces with a serrated bread knife.8 eggs2c cream (or half/half or milk if desired)2T vanilla sugar2t vanilla extractPinch saltCinnamon as desired, either in the batter or sprinkled on each slice after being dipped in batter.* Method:1. Whisk ingredients in bowl.2. Dip the cut pieces of...
Rustic Creamy Mushroom Pasta
Loaded with flavor, perfectly creamy, balanced and incredibly satisfying. This pasta dish was inspired by my trip to Sardinia during my studies at The Culinary Institute of America. We stayed at The Hotel Miramonti just outside of Seulo and it was an absolute dream. On the first night of our stay we had a mushroom pasta dish that was the best bite of my life. I absolutely love food memories, but recreating them can be very tricky, especially when it was far from home using local ingredients. The reason that I finally decided after all these years to try to recreate this dish was that I was able to visit the Westport Farmer's Market this week. I found Seacoast Mushrooms which is out of Mystic, CT. The selection was an absolute dream and I picked up some Piopinno, Blue Oyster and Hen of the Woods. Now, I know these mushrooms are not the same varieties that were in my dream dish in Sardinia. I also knew upon sight that they were incredibly special and had to get them into a dish asap. My husband couldn't get over how flavorful and balanced this dish was. He said that he was so impressed that a pasta dish could leave him so fully satisfied, no meat needed. Mushrooms are also a nutritional powerhouse of vitamins, minerals and antioxidants. The dish also happens to come together very quickly, so... here it is. Equipment:Large stock potCutting board/knifeLarge sauté panWooden spoonSpider Ingredients:2-3T Olive Oil (can also use butter or bacon fat)2 shallots minced4 garlic cloves minced1/2t dried thyme (rub between your hands before putting in the dish to wake it up)pinch...
Migraine Relief
Migraines are brutal. They can be caused by hormonal shifts, stress, allergies, weather changes, lack of sleep, poor diet, the list goes on. They can feel like a dull soreness, throbbing or stabbing pain. They can last days. Migraines can cause dizziness, nausea and so much more. Instead of covering up the pain, I chose to search for natural answers to combat the root of these symptoms rather than medicate. Here I will share with you the ways that I have found relief through the years.Suffering from migraines is a particularly brutal experience that I have been managing for over 20 years and I finally have them under control. They started when I was a teenager and seemed to be allergy related and cigarette smoking induced, but that was not all. I have learned some tricks along the way that I would love to share if they can be of help to anyone. I will tell you where I got each one if I can remember. Please don't take this as medical advice, talk to your doctor* before trying. I am going to start with what I eliminated.-Quitting smoking (duh) was a big relief for my migraines. The regularity greatly decreased as I was no longer making my blood thicker or causing my blood vessels to constrict 20x/day. I happened to have a brain aneurysm/surgery at the end of 2013 which was what finally got me to quit. I suggest not waiting for something like that. Quitting smoking is the best gift you can give yourself. When you realize that you are enslaved to that chemical garbage and it rules your life you will be so disgusted with yourself and it will make it much easier to quit. You...
Roasted Spatchcock Chicken or Pork with Potatoes and Leeks
This almost one-pot dish is so quick and simple, you will be bowled over by how tasty it is! This budget friendly meal came together using what I had on hand at the time and it leaves nothing to be desired. The chicken is moist and flavorful and the skin is crispy and out of this world delicious. The potatoes are creamy and crunchy, the leeks, garlic and wine make beautiful music together. I made this dish with diced fennel and swapping chicken for pork loin and it was incredible as well. Give it a try! Equipment: Cutting Board/KnifeWooden spoon Medium stock potCast Iron SkilletBonus: Calibrated thermometer Ingredients:1lb small low starch potatoes only cut if needed to make all similarly sized2T Neutral oil1 large leek, sliced*2 cloves garlic, sliced thin1/4-1/2 cup dry white wine3ish lb. chicken spatchcocked*2-3T Bacon fat*Salt and pepper to taste1tsp dried thyme Method:1. Preheat oven to 450*. Starting in cold, salted water in a medium pot cook your potatoes until there is no resistance when poked with a knife. Drain. One by one smash each potato with the heel of your hand. (You can place them between two layers of parchment if they are sticking to the board or your hand.)2. In the cast iron pan place 2T neutral oil then place a single layer of smashed potatoes. (If your pan is too small to fit all of the potatoes save the extra for your breakfast tomorrow or you can take a little extra bacon fat and a small sauté pan and cook them until crisp on the stove top, season with salt when done.) Cover potatoes with leeks and garlic. Add the wine. 3. Rub the bacon fat over...
Thanksgiving Meal Planning
It's almost here! If you are hosting Thanksgiving this year you are somewhere in the range of having your plan set with multiple lists color coded by day for shopping, prepping and cooking or... you don't even know where you are getting your turkey from. Here are some ideas that will help inspire your holiday celebration along with some tips to help it run more smoothly. Jump to the bottom of the post for my suggestions for great locally prepared items to make this the easiest holiday ever without missing that homemade feeling. Tips for efficiency:Menu planning considerations: -Make sure you have enough room in your oven, on your stove top and in your refrigerator for each dish from prep stage to heating to to the table before you set your menu.-Think about how far in advance you can prep certain components of each dish. Most desserts can be made a few days in advance. You can cut veggies on Wednesday and fully prepare the stuffing (technically the "dressing"). This way you can have a more relaxed Thanksgiving.Accurate lists: -Make lists for everything, each store should have it's own list. -Each day of prep leading up to Thanksgiving should have its own list. -Have a timeline for your prep days and if possible recruit a family member for dishwashing and general kitchen cleaning assistance to keep yourself clutter free and organized. -If you have the same ingredient in multiple dishes, prep it at the same time. For example, if you have onions in 3 dishes, cut them all at once to save time. -When making your timeline start at the bottom with dinner time and work...
Thanksgiving Host Gifts and Drink Tips
Did you know that in 1939 Thanksgiving was moved from the 4th Thursday in November to the 3rd Thursday because FDR hoped that it would help boost the economy to have another week between Thanksgiving and Christmas? Well, the country hated it and 2 years later in 1941 it was changed back to the last Thursday of November as set by Abraham Lincoln in 1863. Anyway… There are many options for gifts and you know your friends/family members better than I do. So if you think that they would enjoy a candle, honey, a plant, etc. my only advice for those types of gifts would be to buy it from a local artisan or farm if possible. As a frequent host I would be so much more grateful for a thoughtful local-artisan-made anything than something found in Target made in who-knows-where. Of course there are exceptions, like a gift from a place that is special to you or to them. If you are going with a homemade gift, one thing I like to do is bring my friends a tray of baked cookies along with a side stash of frozen cookie dough so that when all the guests have cleared and there are no more sweets left they remember that treat in the freezer that they can take and bake one or two at a time over the next few months. You can also give them a recipe card for the cookies and that really is the gift that keeps on giving! As a culinary school grad I am going to go ahead and say as long as the host drinks, the best host gift you can bring would be wine, beer or liquor. When choosing what to gift, think first about the host and what they prefer to drink. The next thing to consider is locality. If...
Nutella Pancakes
These pancakes are my kids all time favorite treat breakfast. When you cut into them the Nutella squeezes out and that unmistakable chocolatey hazelnut beauty shows itself. When you are cooking them you want to make sure you are watching for those signature popping bubbles of plain pancakes around the edges and wait a bit longer so that you know the center has cooked through and fully melted the Nutella disk. This is such a special treat for my kids because for 10 years my son was allergic to tree nuts. Our house was completely peanut and tree nut free for all of those years! His allergy doctor had told us we could try a tree nut challenge in the office when he was 10 and so the appointment was set for that time. When I went to Italy with The Culinary Institute of America for a class trip a couple of months before his tree nut test I was so optimistic about it that I brought home a jar of Nutella. We saved it and used it as the tree nut test at the doctors office with pretzels to dip. We have spent lots of time in the allergists office over the years, but this was by far one of my kids favorite memories. Obviously, there was no reaction and so Nutella became the ultimate treat for our house! Side note: We tried the container that I bought in Rome with one that I bought here. The recipe for Nutella here is different from the one they sell in Italy. I prefer the Italian Nutella as it has more natural hazelnut flavor while my kids prefer the American Nutella as it is a little more chocolatey. You can use your favorite pancake batter recipe for these if you want to make...
Simple Roasted Spaghetti Squash
Spaghetti squash is great on its own and is a great carb swap for vegan and GF friends. It is nutrient dense and low calorie. It provides fiber, vitamins c, b6 and manganese. It is harvested early in the fall and can be stored in a cool, dry place (not the refrigerator) for three months. I like to stock up from local farms so I have it on hand through the end of the year! This recipe is so simple and delicious, I am telling you there is nothing lost in this swap. I have tried this versatile squash with veggies mixed in or topped with meatballs or chili and of course on it's own and it is addictive! This is a great base to prepare and then add your favorite add ins. Try this recipe when you find one of these beauties at the farmers' market this weekend! When you have made the recipe as is (or changing the herbs to your taste) try mixing in some sautéed veggies, cheeses of your choice and then put it back in the oven for a few minutes to allow it to cook together and those flavors will meld and explode in your mouth! Equipment:Sheet panParchment paperPastry brushFork Ingredients:Spaghetti squash 2T Olive oil1T Butter melted (leave out for Vegan/GF friends)Italian seasoning or herbs d'Provence to tasteSalt and pepper to taste Method:1. Pre-heat oven to 400*. Cut the squash from stem to base. Scoop out the seeds with a spoon. 2. Mix the olive oil, butter, herbs, salt and pepper in small bowl. Place the squash inside up on the parchment lined sheet tray and brush the mixture all over the inside. Turn over so the cut side is down and roast for 35-50 minutes depending on the...
My Course on Mastermind.com!
As a full time stay at home parent again thanks to Covid I have had to be creative with my work. I decided to join the knowledge industry and I've posted my first course on Mastermind.com! I am writing about it here because it might be a good fit for some of my friends who are also now working from home. And if any of you know anyone who is in college, thinking about it or about to start, I would love it if you could send them this link so they can take a look! I am confident that this course will greatly help students of all ages excel in higher education and beyond. In the future I plan to create courses about food and the hospitality industry, but this first course is called "How to Succeed in Higher Education" and I am so happy with how it turned out. I love learning and going to school, so much so that if I won the lottery I would spend the next couple of decades going to schools all over the world to learn as much as possible. Then I would start my own school called "Julie's Traveling School for Finding Your Way" and I would bring students all over the world to see and try things until they figure out their calling. I wasn't always like this. When I was in high school, there was no place I wouldn't rather be than in class which is why I started working a full time job as a senior in high school. Through my college career, starting with Westchester Community College to figure out what I wanted to do with my life I have become a total philomath. After falling in love with learning at WCC I went on to receive my Bachelor's degree at St. Thomas Aquinas College in...
The Best Ever Meatball Recipe (and Sauce!)
These meatballs are so moist and flavorful I had to shoo my family away so I could get some to the table! They are so great that they easily stand alone. When I made my tester for seasoning adjustment my husband asked me to save a bunch on the side for him before the family came over and ate them all! Skip the balling process and make 2 meat loaves out of this recipe. Less clean up and all the same deliciousness. Pair it with some buttered egg noodles or garlic-parmesan mashed potatoes. Yum. This meatloaf version made with 1lb. ground pork and 1lb. ground beef, perfect. I made this recipe with 100% grass fed beef, but you could easily swap in ground pork, lamb or whatever you prefer. Another great way to add flavor to meatballs is to substitute half of the ground meat for loose sausage to really pack them with flavor. This recipe makes about 60 1.5T scoop meatballs. Equipment:Large bowlClean hands1.5T scoop (optional)Sheet panSauté pan or Large dutch ovenSpatula Ingredients:1 medium onion, minced2T olive oil1/2t crushed red pepper (or to taste)6 cloves garlic, minced2lb. ground beef 2c ricotta cheese (if not homemade, Luizzi or Biazzo whole milk are the best)1/2 c freshly grated Pecorino Romano2T dried parsley or 1/4c fresh parsley, minced2 eggs, slightly beaten2/3c breadcrumbs (I always use 4C seasoned because that is what my grandma used! Use GF if needed.)1T saltFresh cracked black pepper to taste Method:1. In large sauté pan heat 2T oil and add minced onion and a pinch of salt, sauté. When almost translucent add in crushed red pepper and minced garlic. Set aside to...
Quick and Easy Minestrone
I love fall for all of it's glorious soup! This week's weather switched from summer to fall perfectly in sync with the start of school and so began Parkis soup season! I have been itching to try The Blue Zones Minestrone recipes. Yesterday, time and ingredients aligned for that to happen. Last week my CSA had squash which I have to hide from my whole family to trick them into eating it along with some other beautiful and delicious (need to be hidden from children) veggies such as Swiss Chard and beet greens. I did not follow the recipe exactly, but what I did take from it was throwing everything into the pot at once (how easy!) and using water for the soup instead of stock. I almost swapped in stock and I am so glad that I didn't because the water gave the soup a clean, bright feeling and you could taste each of the individual vegetables which were perfectly balanced without being muddled by stock flavor. I didn't take many pics along the way, but now I am wishing that I did because this was one of our favorite soups, ever and it is super healthy. Serve with some homemade sourdough bread for the ultimate healthy meal or any crusty bread you can find with a little olive oil for a nice treat. Swaps: If you prefer using dried beans, soak them overnight as you normally would before cooking and simmer for 30 minutes (from cold) before tossing them into the big pot. You can also swap in any type of bean you prefer.The vegetables are all interchangeable:The onion can be swapped for leeks or shallots if that is what you have. The tomato can be swapped for canned tomato,...
Summer Panzanella Salad Recipe
I have never sought out a panzanella salad. Last week I had half of a loaf of my homemade sourdough bread that didn't fit into the plan that I made surrounding my CSA, so I decided to work it right into a salad I planned on making and the whole family absolutely loved it! It is fresh, crunchy, bright and surprisingly filling. The homemade sourdough is a big commitment, if that is not yet in your culinary repertoire you can always head to one of your local bakeries and grab one, you will be so happy you did! The benefits of sourdough are so great, now I will have to write a separate blog about them... coming soon! You can read a little bit about my trip to Sardinia where I learned about the benefits of sourdough Here! I learned about panzanella during my time at The Culinary Institute of America, a Tuscan salad made from day old bread. To me, it didn't sound so appetizing and the one time I tried one at a restaurant it was down right bad. This is why I encourage people to cook from home as much as possible. There are many great restaurants around the country, but if you go to one that is just cranking out over salted food and doesn't really care about the quality it can ruin a whole sub group of food for you! This recipe is great for a party. You can pre-toast the bread, pre-cut the veggies and make the dressing ahead. At the very last minute throw it all together for an impressive side. Make it vegan by leaving the cheese on the side or omit. I am writing the recipe out as I made it, but you can sub anything you have/like anywhere in this recipe, as with most savory...
Crispy Kale Chips
Crispy Kale Chips are one of my kids' favorite snacks and subsequently one of mine as well. They are healthy, delicious and very easy to customize to your taste/mood. Snacking is one of the hardest times to eat clean which is why it is important to keep those healthy snacks coming. Equipment:Large BowlSheet Tray with Parchment Paper Ingredients:1 Bunch Curly Kale, cleaned, dried and ripped off stem into small pieces.1T Olive OilPinch Salt Optional: Your favorite spice blend, lemon, shredded hard cheese of your choice. Method:1. Preheat oven to 350*. Place kale in large bowl and pour over 1T olive oil. Toss the kale with your hands, rubbing the oil into the kale, add a pinch of salt and continue tossing. 2. Place 1/2 on sheet pan in a single layer and place in oven for 10-20 minutes, tossing occasionally. Remove when crisp, season to taste with more salt if desired or spices, squeeze of lemon or cheese of your choice. I usually use one sheet tray and make 2 batches, if you are in a time crunch/or have the oven space use 2 sheet trays. Simple olive oil and salt as written. Perfect. Using a spice blend from Penzey's for a twist! I hope you try this and that you and your kids love it as much as we do! If you have any great flavor combinations that we could try please comment below! Happy...
Simple Sautéed Corn
Summer corn is one of the greatest flavors. You can add it to pastas, quesadillas, casseroles or eat it plain. This is the simplest way to cook it although I do know people who eat it raw off the cob, die hards! You can keep your corn in the fridge for a few days before cooking it, but as most vegetables it is best to use it the day you buy it. If you are lucky enough to live near a farm that grows it you can have your corn the day it is picked, nothing like it! Equipment:Chef's KnifeLarge BowlLarge Sauté PanWooden Spoon (or your favorite tool for sautéing) Ingredients:6 Pieces of Corn2T Butter (vegetable oil to make it vegan)Salt and Pepper to taste Method:1. Cut the corn off the cob into a large bowl. Scrape the corn milk out with the back of your knife into the bowl. This will make the dish creamy without adding any cream.2. In the sauté pan heat the butter over medium heat then add the corn/corn milk and sauté few minutes until tender. 3. Season to taste with salt and pepper. You can make easy to eat elote (Mexican street food that is on the cob) by sautéing the corn past this recipe until it gets some color and then add some crema/or mayo with chili powder, cayenne and your favorite crumbled cheese. You can also add spices, vinegar or sugar if you want to play with the flavor. If you are not sure what you want to add this is a great oppportunity to play with flavors by pulling out a few tablespoons at a time in a small bowl and season with anything you can imagine to see if it will work before adding to the whole batch. Play with your food! Enjoy and let me know...
Summer Vegetable Quesadillas
Quesadillas are such a kid-friendly dinner, they have become a 2x/month staple. The best thing about quesadillas is that you can make so many variations and the whole family loves them!Last week I had zucchini in my CSA box, it will be my challenge all summer to incorporate all of the zucchini that I get into my family meal plan without my family knowing as they ALL "hate" zucchini. This breaks my heart so much as I absolutely love it. Zucchini reminds me of my two Italian grandmothers who used to make the greatest dishes with their abundance of this humble vegetable. I have been very sneaky with my zucchini lately and they have not complained once, they even like it... a lot!Anyway, I made these summer veggie quesadillas last week and the whole family absolutely devoured them and had no idea there was any zucchini! Score! White Jack and Ghost Pepper Yellow Cheddar Equipment:Cutting BoardChef's KnifeCheese Grater/BowlSauté PanNon-Stick Sauté PanSpatula Ingredients:2T extra-virgin olive oil8 burrito wraps (GF if you need it)16oz. Monterey Jack, grated (or a combination of your favorite cheeses for the occasion).1lb. loose sausage (omit for vegetarian or replace with your favorite mushroom!)1 large onion, chopped (could use 2 spring onions)1 red bell pepper, chopped (any color would work)1 medium zucchini, chopped1 corn cob, kernels removedAncho Chile PowderGarlic PowderMexican Chile PowderSplash Red Wine VinegarSalt Method:1. Cook the sausage in the sauté pan until browned, remove to plate/drain fat. Place 2T of EVOO (and some Compound Butter if you have it!).2. Cook...
Garlic Basil Compound Butter
At The CIA we learned to make Maître d'hôtel butter which is what this is, but as an Italian-American I will call it compound butter! Compound butter is a great way to add flavor to so many dishes! It is also a great way to preserve fresh herbs. You can substitute any herbs or herb combinations that you like. You can leave out the garlic, add scallions or shallots, citrus, spices... The sky's the limit. You can make this a sweet compound butter (think waffles and pancakes) with cinnamon and sugar, nutmeg or any flavor combination you dream up. Use your compound butter on your steaks, chicken, fish or any protein you choose. This would be great on grilled vegetables like corn and portobello mushrooms. You can use this to make incredible crostini, garlic bread or to enhance your corn bread whether you go sweet or savory! Picture the best, warm corn bread you've ever had with a cinnamon-sugar compound butter spread on top... I can't contain my emotions on this one. This week my CSA gave us beautiful basil and garlic which is why I chose this combination and it did not disappoint. Equipment:Cutting boardKnifeMixing bowlSpatulaPlastic wrap or parchment paper. Ingredients:1lb. Butter (softened)1bu. Basil (about 2-4oz.), finely chopped3-4 Cloves of garlic (made into a paste*)Salt Method:1. Combine the softened butter, chopped basil, garlic paste (method below) and a couple of fat pinches of salt in your mixing bowl and stir. Season to taste.2. Place on 2 layers of plastic wrap and smooth into cylinder to remove any air, then spin to seal on sides. Alternatively you can use...
Cheeseburger Quesadillas with Chipotle Crema
Food waste is something that I am always trying to find ways to avoid. This weekend we had a family barbecue and half of the people cancelled within the last two days. We were left with lots of leftovers! Things that I had to work with: cooked cheeseburgers, corn on the cob, some extra chipotle salad dressing, cherry tomatoes and half of a Spanish onion. I also happened to have an open bag of burrito wraps, lots of cheese ends and an open container of sour cream. The combination of these things was so magical my husband called it Taco Bell on steroids. Not the greatest compliment for a chef, but the whole family loved them and begged for more so... Here is what I did for two meals this week. -Diced up the cheeseburgers, cut the corn off the cob and heated them up together in a sauté pan. -Grated cheeses that I had leftover which were Monterey Jack, American slices and ghost pepper colby jack.-In a non stick pan over medium heat, heat the wrap on one side, flip and add the cheeses, then the fillings. By the time you have done that the cheese will be melted enough that you can close it up and just heat it long enough to have a crispy quesadilla.-The chipotle cream sauce is sour cream mixed with a copycat of a Chipotle dressing recipe that I found on Once Upon a Chef many moons ago that is still a family favorite. (Check it out!) It's so fast and easy! I added quartered cherry tomatoes on mine and it tasted like the most perfect burger in a quesadilla. The meat can be substituted with grilled chicken, pulled chicken, pulled pork, "pulled" jack fruit or you can substitute...
Drying Herbs
Large herb harvest in your garden this year? Did you get a bunch of parsley, dill or basil from your CSA that you know you won't get to before it gets too sad to eat? Maybe you went to the grocery store and bought a bunch of parsley but only needed a tablespoon. Whatever the case may be, don't throw any away! I like to dry out my extra herbs before they get sad and I save them for winter or gift them to friends and family. Make your plan on the day you get them or harvest them so you can dry them at their peak of freshness. For this reason I always save old herb/spice bottles for this little kitchen project. Also, clean and thoroughly dry your herbs before the "drying" process. For hardier herbs such as lavender, thyme, rosemary, oregano and sage I like to make bunches of each individual herb and hang them upside down to dry which may take a few days to a week. I hang them on hooks under my kitchen cabinets, but you can also use large paper bags (thanks, Trader Joe's!) to dry them and just leave them in a cool, well ventilated room. *For soft herbs like parsley or cilantro I will pick the leaves and lay a single layer on a sheet tray with parchment and dry it out in the oven. Preheat the oven to 400*F, then lower it to the lowest oven temp, 170*F when you put the tray in the oven. Leave them in until they are dry but not taking on color (toss every 10 minutes or so and watch that they don't start to brown). When the leaves are dried out, let them cool completely, then crush them with clean hands and use the parchment paper to slip them into the bottle or use a funnel....
Garlic Scape and Basil Pesto with Walnuts and Orange
This herbaceous, cheesy and bright pesto comes together quickly in a food processor or with a mortar and pestle. The orange was a last minute inspiration/experiment that went very well. As my 8 year old said "The smell when you put your face over it is incredible!" This makes about 2 cups. I used half on 1lb. of pasta. I saved the rest which I will use on grilled fish in a couple of days, can't wait! This recipe can easily be adjusted to other greens that you may have. If you don't have scapes they can be replaced with a similar volume of greens and about 1 clove of garlic per 2 cups of greens. As for the greens for pesto... basil, arugula, kale, carrot tops, parsley, spinach, watercress, broccoli rabe, scallions... let me know what you decide to go with! You can also substitute any nut you prefer or go nut free. Ingredients:10 Garlic Scapes (chopped fine if using a mortar and pestle)2-3 cups Fresh Basil Leaves1/2 cup Walnuts (sub pumpkin or sunflower seeds for a nut-free version!)1 Orange (Zest and juice to taste) (sub lemon if you don't have an orange)1/2-1 cup Extra Virgin Olive Oil1-11/4 cups grated Parmigiano-Reggiano (grate directly into the bowl you plan to mix the final product in and keep it close, you may want to add more!) (a few tablespoons of nutritional yeast can be used to make this vegan.)Salt to taste Procedure:1. Wash and thoroughly dry your produce. In a food processor place the scapes and pulse several times, then add the basil and pulse until fine, scraping the sides with a spatula as needed. Add the orange zest, a couple of pinches of salt and the...
Caramelized Onions
Onions are amazing raw or cooked. Caramelizing onions pulls out the natural sugars and browning those sugars creates the other worldly flavor of caramelization. You can make a small batch (that is what this recipe is for) or a giant batch (my largest was 60lbs., pictures below!). You can make it the day you are using them or you can plan ahead and hold them for a few days in the refrigerator. Start with 3 Large Spanish OnionsCook/StirCook/StirCook/Stir, season at the end!Small Batch (used to top 4 burgers) I never realized how often I reuse my bacon pans until I started recording my recipes. For this batch of caramelized onions I used the bacon pan from the morning and they were the best caramelized onions I have ever had. So, general rule in my kitchen... Whenever I make bacon whether it is in a sauté pan or a sheet pan I always strain, cool and save the fat for later uses. I keep the pan used to cook the bacon, in case that pan can be used for something later in the day such as the beginning of a Versatile Bolognese sauce, Caramelized Onions or a Roasted Chicken and Potato dinner. The fond is priceless! Equipment:Satué PanWooden SpoonIngredients:3 large onions, thinly sliced3T fat of your choiceTimeSaltOptional Seasoning- Thyme bundle, VinegarProcedure:1. Heat your fat in the sauté pan, then add onions. Cook/stir those onions over low heat. Be patient, it will take 45-60 minutes so plan to get some other things done in the kitchen during this time! You can hit these with a splash of vinegar to elevate the flavor at any point and season with salt to taste when...
Our Favorite Blueberry Muffins
This recipe started with the Famous Department Store Blueberry Muffins recipe from KAF. It is a strong start, but mine are light, tender, soft, crunchy and packed with flavor. Some of the changes that I made and why: -Whisking the whole recipe by hand because I have been following the Blue Zones tips for healthy living. They suggest not buying treats, only making them by hand, the old fashioned way and I love that. -Using my vanilla sugar because it makes almost everything better. -Grating lemon zest into the butter/vanilla sugar mixture because blueberry and lemon love each other. -Add a little less vanilla extract and add in some almond extract to create that unmistakable aroma. -Decrease the amount of blueberries to 1 pint (2cups) not only because we like it better that way, but also because unless it is during the end of July when I am picking 20+ lbs. of blueberries, I usually only buy one pint. -Last but not least, instead of regular sugar I top my muffins with Sugar in the Raw because it's crunchier and has a deeper flavor.This recipe can be stretched to make 3-4 more muffins by filling each cup a little less. This recipe of 12 is fantastic because they flow over the edges and this house prefers a little extra muffin top. Equipment:Large BowlWhiskSpatulaZester (if using lemon)Muffin Tin (recipe makes 12)Muffin/Cupcake papers (12)1/4c Cookie Scoop Ingredients:8T Room temperature* butter1c Vanilla sugar*Zest of 1 lemon (optional)2 Large room temperature* eggs1/2t vanilla extract1/8-1/4t almond extract2t baking powder1/2t Kosher salt2c AP flour1/2 cup milk or...
Silver Linings- Holy Yoga of Connecticut
There are silver linings to be found during this pandemic and this is a powerful one. Today I am writing about one of the greatest blessings in my life, Holy Yoga of CT. Strengthening our immune system is our best defense and HYCT offers a Holistic approach that helps to strengthen you physically and spiritually. Now, due to the innovations made by the owners in the last couple of months anyone, anywhere can sign up and try their classes through Zoom. I found HYCT when I was 30 years old. I was looking to get back in shape after having had brain surgery on an aneurysm and I was too afraid to do my regular exercise. I found an ad for a HYCT workshop in the church bulletin and against all of my natural desire to not participate in group activities I decided to try it out. The workshop sparked my interest in yoga and in exploring and deepening my relationship with God. I got so much more out of it than I anticipated.I wish that I had journaled my growth since the beginning of my yoga journey with HYCT because it was so profound. It was not only physical strength, balance and flexibility that I gained. I did things physically that I never thought I would be able to do after my surgery, but more than that my spirit was healed. I went from being so sad, hopeless and ungrateful to being in such a good place that I am actually able to effectively help others through their struggles. These remarkable women have helped me through loss, grief, trials I never imagined I would be up against and inspired me to go back to school to follow my dreams of a career in food (thank you,...
Cauliflower Cream Sauce
This light, smooth, cheesy sauce is so delicious my family begs for it all the time. We love it the most as the base sauce for homemade pizza with spinach or broccoli rabe and sausage. It is also great with pasta and broccoli. My husband likes to use it as a dip for sourdough toast or as a base for garlic bread! Let me know if you try it and use it for something else! Ingredients:Cauliflower florets- 4cMilk of your choice- 1cButter- 3TGarlic- 2 cloves, smashedParmiggiano reggiano- 1cup gratedNutmeg-dash-freshly gratedSalt and pepper- to taste So pretty!Mmmm cheese.Ready to go.Pizza with sausage and broccolini.As sauce in Rotini with broccoli.Pizza with spinach sautéed in garlic. Method:1. In boiling salted water cook your cauliflower until a little more than tender, about 10 minutes. You want a fork to easily pierce it.2. In a large sauté pan over low heat place the butter and garlic cloves, turn off heat when butter melts and set aside. You can either remove/discard the garlic or place it in the blender with the milk/cauliflower if you like a kick!3. In a blender combine cooked cauliflower with milk and blend until smooth. Alternatively you can use a hand blender in a sauce pot if that is what you have.4. Add the cauliflower mixture into the butter slowly, whisking until incorporated over low heat.5. Off the heat, mix in the parmigiano-reggiano, a dash of freshly grated nutmeg and salt and pepper to taste. It may not need salt if you salted your water well, so be sure to taste before you season (I mean, always do that, but...!) Let me know what you pair this...
Strawberry Rhubarb Cobbler with Fresh Whipped Cream
I made this recipe/cocktail combo for dessert for Seasonal Ingredient Week during my Advanced Cooking class at The Culinary Institute of America. You would think this is so simple for a class at The CIA, but the flavor is amazing. When you give your chef something that they want to keep eating when they have been testing student dishes every day for the last 20 years you know you have a winner. I have made some tweaks to the recipe since serving it and it is perfect. If you are thirsty, add the cocktail that I linked to at the bottom for a special treat! Growing your own food could be your greatest super power. If you are not able to and you are lucky enough to be near a farm, make sure you get there during the time when rhubarb and strawberries overlap! One of my favorite things to do is go to a pick-your-own farm like Jones Family Farm in Shelton, CT. They always have some rhubarb that you can pick up after picking your strawberries! Yield: 4 portions Ingredients: Filling: Rhubarb, 1lb. dicedStrawberries, 1/2lb. 1/4ed (you can substitute blueberries here!)Lemon zest from 1/2 lemonVanilla Sugar* 1/2c.Cornstarch 1.5T Lemon Juice 1t Vanilla Extract 1/2t Topping: Butter, room temperature or melted 4T Light Brown Sugar 3/4c. Flour, AP 3/4c. Quick Rolled Oats 1/2c. Neutral Oil 2T Cinnamon 3/4tFresh grated nutmeg, (a few passes of the zester) 1/8t Salt 1/4t Whipped Cream: Heavy Cream 1/2c. Powdered Sugar 2T Equipment: 4 Mixing Bowls, (1 Stainless steel bowl and whisk held in refrigerator) ZesterStrainerBaking Dish/es (One 2qt. or 4 individual ramekins) Procedure: 1....
The Best Coleslaw Recipe
This is absolutely delicious on its own. The best use for coleslaw is when paired with something fatty like beef, pork, fried chicken, fish or tofu. Coleslaw will brighten up each bite and cut through the fat. You can use it when making tacos, sandwiches, hot dogs or as my daughter likes it, in a bowl with a fork. This can be made about an hour ahead or a day ahead. On day 2 it will be a bit more flavorful and a little less crunchy. Makes about 8 cups Ingredients:1/2 large head of cabbage (whichever you like) shredded or thin sliced (about 6 cups)2 large carrots shredded1-2 jalapeños sliced thin1/2 red onion sliced and soaked in cold water for 10 minutes, then strained1 orange, zest only (You can save the juice for something else or use it to thin out the dressing, if needed.)Dressing:2/3 cup mayo (regular or vegan)1/3 cup your favorite mustard (I use Trader Joe's Aioli Garlic Mustard-so good)1/4 cup white wine vinegar1/4 cup honey1tsp. celery seed Salt and Pepper to taste Method:1. Prep all veggies into a large bowl.2. In a small bowl combine all dressing ingredients and whisk together until smooth.3. Dress veggies slowly, starting with 1/2 of the dressing and mixing well before adding more. Taste to adjust with salt and pepper as needed. Soak if you want a more mellow flavor. The day this recipe was conceived. Perfectly paired with Orange-Cumin Pork Butt Lettuce Cups! I hope you enjoy and please tell me what you decided to pair it...
Mom’s Chocolate Cake
This chocolate cake is special, the cake is dark, moist and deeply chocolatey and the meringue frosting is light, smooth and not overly sweet. Two things that take this over the top is the addition of raw sugar to keep the cake from sticking to the pan and the chocolate drizzle on top that hardens and those two elements add the perfect amount of delicate crunch to this sophisticated chocolate cake. It is The Barbuto Family Birthday Cake. Growing up my mom's chocolate cake was everyone's favorite, at least her first four children, I was an ice cream cake requester (sorry mom). Over the years I grew to love this cake as well (and made some modifications such as increasing the chocolate and swapping out water for coffee) and when this social distancing is over I am going to challenge my mom and siblings to a bake-off to see who now makes this cake the best. Recipe can be modified for sheet cakes and for cupcakes. Recipe makes one 8" two layer cake, one 9x13 cake or 30 cupcakes.Cake Ingredients:Butter for pans, 2T Sugar in the Raw4 oz. unsweetened chocolate1/2 cup butter1 cup strong coffee, warm or room temp.2 cups sifted cake flour1 1/4 tsp. baking soda1 tsp. salt2 eggs1 1/4 cup sour cream2 cups vanilla sugar1 1/2 tsp. vanilla Method:1. Preheat oven to 350*.2. Rub two 8" pans with butter and coat with sugar in the raw ( you can sub the raw sugar for flour).3. Combine the unsweetened chocolate, butter and coffee in a double boiler (if you don't have one, use a heat proof bowl over simmering water) and stir until it melts, let cool.4. Sift flour, baking soda and salt into a...
Stuffed Cabbage
This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn't be happier with how they turned out as my 8/10 year olds loved it as much as the grown ups did. I made 14 rolls, but I had enough filling leftover that I could have made 20-24 all together, so that is how it is written. This can be served as a main, an appetizer or a side. If my large baking dish wasn't preoccupied I would have made a lot more! Yield 20-24 rolls Ingredients:3c Versatile Bolognese, heated2c Jasmine rice, rinsed (can be substituted with any rice of your choice modify cooking time depending on rice variety)1T Butter1T EVOO1 Shallot (or 1/2c onion), diced small2 cloves garlic, sliced thin3c Chicken stock, heated (can be any stock or water)Salt to taste32oz Tomato sauce of your choice, heated (I used 1/2 a Pomi box and 1/2 a Rao's jar)1 medium head of Cabbage, green or Savoy leaves separated (I do a few extra for insurance)1c freshly grated Pecorino Romano (or Parmigiano Reggiano) Method:1. Heat a large stock pot with salted water. Prepare your rice: In a medium sauce pan heat butter and evoo, put shallot, garlic and a pinch of salt and cook until soft. Mix in your rice until fully coated, then pour your HOT stock in, cover and bring to simmer and cook 15 minutes over low heat. If it needs adjustment I always keep a tea kettle with some hot water near to adjust around the 5 minute mark if necessary. When it has...
Shepherd’s Pie
The other day I posted a recipe for Bolognese with a promise of a Shepherd's pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple addition of Worcestershire transforms this thick, delicious, meaty Italian sauce into the perfect Shepard's pie filling base. As written this recipe filled a large lasagna pan and is enough to serve 8-10 hungry people. I made this during isolation so I used plenty of frozen veggies that I had to bulk up the dish to make it last an few extra meals. I hope you give it a try! Ingredients:3lb. Russet potatoes (peeled and cut in evenly sized pieces)1/2 cup Milk1/2 cup Heavy cream8T (1 stick) Butter (cut into 8 pieces)1tsp. SaltPlenty of cracked black pepper3 egg yolks2qts. Versatile Bolognese10oz.-1lb. Frozen peas/carrots10oz.-1lb. Frozen Corn1/2-1c. Stock of your choice (I used chicken)1T Worcestershire sauceSalt and Pepper to tasteOptional: 2-4T flour (omit for Gluten-Free) Method:1. Preheat oven to 375*. For the mashed potatoes start them in a pot of cold water, covered over high heat. When the water begins to boil you can remove the lid and cook until fork tender. Meanwhile warm the milk and heavy cream and hold. 2. Place the 2qts. of Bolognese in a large sautoir and being to heat over medium. Stir in all the veggies, stock and Worcestershire and bring to simmer. (If you are staying gluten-free, add only 1/2 cup stock and simmer until reduced slightly.) If you added the full cup of stock you can sprinkle 2-4T of...
Versatile Bolognese
If you have ground meat in your freezer (or fresh!) This is a great Bolognese recipe, I started with Geoffrey Zakarian’s recipe @foodnetwork and modified to my taste/what I had on hand. This recipe can cover you for 4 meals. I plan on using 1/2 quart for 1 lb of ziti that will serve dinner for 4 people plus a lunch or two. I will also post the recipe that I make for Shepard's Pie using one quart of the Bolognese as the base. This can also be mixed with rice or quinoa for incredible Stuffed Peppers or Stuffed Cabbage rolls. Let me know if you think of anything creative to do with this as a component! Ingredients:4lb ground meat/sausage (I used ground beef/pork this time because it's what I had on hand.)2 onions fine dice 2 carrots fine dice8 cloves garlic mince1/2t dried rosemary4oz tomato paste1/4-1 cup cooking wine2 28oz cans San Marzano tomatoes2 cups chicken brothAbout 4 thyme sprigs tied with twineParm rind In large pot brown the meat, I used the pan that I cooked bacon in for lunch to scrape up all that beautiful fond. If you don’t happen to have that available you could always cook a few pieces of bacon before you put your meat in. Set meat aside on plate/bowl. In the same pot, using about 1/4 cup of the fat from your meat that you left aside (save the rest in case you need a moisture boost) and sauté the onion, carrot, garlic, salt and pepper and rosemary until soft.Add the tomato paste and cook until brick red (pinçage).Add the wine, reduce (I used 1/3c sherry wine bc it was all I had and it was great). You can omit if wine is not your thing.Add...
Swiss Chard/Kidney Bean A La Raffaella Soup/or Pasta
When I was in grammar school in the 90s at St. Augustine School, the PTA made a family recipe book that I recently picked up to check out again. My dad had submitted this recipe which is very pantry staple heavy as is to be expected as he was inspired by a frequent dish that his mother made in the 40s-50s in the Bronx with 7 kids and a firefighter husband. My dad would make variations of this for us, usually with a pound of pasta thrown in, regularly. This recipe in particular is great because the only ingredient that is not from pantry staples is the swiss chard which is a vegetable that tends to be left on the shelves, even in times like these because so many people don't appreciate how wonderful it is. If you can't find swiss chard you can substitute with any dark leafy greens like beet greens, escarole, even broccoli rabe. To make this vegan simply leave out the chicken broth. I love looking back at writings from my father, his writing here is much more clear and concise than his oral communications ever were because he would add every detail and go off on tangents in every sentence. When I was little I called him daddy long lecture and he thought it was hilarious, he never stopped talking. The most wonderful thing about him was that he hated small talk, he never made people feel bad about it if that was where they met him, but he always steered the conversation to something more deep and interesting than you could imagine at the start. I recently made this as a pasta dish (not a soup) with what I had on hand which is the beauty of this recipe. It was so good, even...
Squid Ink Pasta with Sous Vide Shrimp, Chorizo, Corn and Cherry Tomatoes
Two portions for most, one for some. Yield: 2 portionsIngredients: Pasta:00 Flour 500gSalt pinchEggs, whole 5 eachSquid ink 1oz. Shrimp:Shrimp (Extra Large 26-30), shelled and deveined 5-6 per person as entreeEVOO splashGarlic, crushed 2 eaBay leaf 1eaPimenton Picante 1/4t Sherry Vinegar splashButter 2T Sauce:Chorizo, small dice 2oz. Corn, cut off cob 1 eachCherry tomatoes, 1/2ed 1/2 pintPasta water as needed Equipment:Sous Vide set up, plastic bagSauce pot/pasta strainerSaute panTongs Procedure: For pasta, combine flour and salt and create a well. Combine beaten eggs and squid ink, pour in well center. Combine pulling in from the center until ball forms and knead for 10-15min. Rest for 30 min.When ready to cut, bring to room temperature, making sure dough is not too wet, roll it out with pasta machine making 1/4 folds to make rectangle shape with dough. Let flat sheet dry about 10 minutes, then cut with pasta machine. Toss each portion with a little flour to avoid clumping.For shrimp, put all ingredients in bag, set in sous vide at 135* for 10 minutes.Drop the pasta (will be about 4 portions so only cook what you plan to eat at the time) in BSW (boiling salted water), at the same time season and then sear shrimp for color in sauté pan, set shrimp aside.In the same sauté pan cook chorizo for 2 minutes, then add corn, finally tomatoes then add the shrimp back in with its cooking liquid and heat through. When pasta is al dente toss it into the sauté pan with everything else and add cooking liquid as needed to reach desired consistency of sauce. Mise en...
Nutty Triple Chocolate Pudding
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if avoiding tree nuts)Coconut Cream 1/3 cupDark Chocolate, chopped 1/2ozVanilla Extract 1tCoconut Cream 3T (you can skip this step or use your favorite canned whipped cream)Maple Syrup 1/2T (^)Mixed Berries Handful (optional garnish)Mint, chiffonade 1T (optional garnish) Equipment:Food processor Small sauce potChinoisMixing bowlIce bowlWhiskSkewers 2 Procedure: In food processor combine hazelnuts, mexican chocolate and sugar and pulse, then run until paste forms. Add in cocoa, cornstarch and salt and pulse to combine.Heat almond milk and 1/3c coconut cream and slowly add into running food processor until combined. Place chinois over sauce pan and pour mixture through. Set over medium heat, stir in chopped chocolate and vanilla. Set bowl over ice and stir until cooled. Make whipped “cream” by whisking the coconut cream and maple syrup if you are keeping recipe vegan. Skewer berries if using. This recipe I got from my copy of More Mexican Everyday by Rick Bayless. The adjustments that I made were to use coconut cream in place of Mexican Crema to make the dish suitable for my vegan friends. This recipe made me incredibly thankful that by kids outgrew their tree nut allergies, but if that is an issue for you Rick also suggests using toasted pumpkin seeds or roasted peanuts in place of the hazelnuts. If you haven't...
Lamb Kebabs
Yield: 2 skewers Ingredients:4oz. Lamb, cubed 8-10 piecesRed Bell, 1" squares 1/2 ea.Green Bell, 1" squares 1/2 ea.Yellow Squash, sliced 1/2 ea.Red Onion, 1/8s 1/4 ea. Salt and Pepper to taste Marinade:EVO 1/4 cup Harissa 1.5TThyme, minced 1TCayenne 1/4tCinnamon 1/4tCumin 1/4tPicante Pimenton 3/4tGarlic, minced 5 cloves Equipment:Mixing BowlSkewers, soakedGrill Procedure: Combine marinade ingredients and let lamb marinate up to one day, at least one hour. One hour before cooking, add vegetables to the marinade. Soak skewers to reduce burning from grill.Using 2 skewers, add all lamb and veggies as OCD in pattern as you see fit and grill kebabs until meat cooked to medium or as you desire, season with salt after grilling. Waiting for it's turn on the grill. I got a variation of this marinade recipe from one of my chef's at The Culinary Institute of America and it has become a favorite at my house. This kebab recipe gives you the most flavorful, tender lamb and perfect vegetables. You can adjust the ingredients in so many directions and have an incredible...
Shrimp Scampi
So simple, so delicious. Yield: 1 portion Ingredients: 4 oz. Shrimp (26-30), deveined, seasoned 2 oz. White Wine 3 oz. EVOO 2 oz. Butter 3 cloves Garlic, minced/sliced 1/2 Shallot, minced 1/2 Lemon, juice Red Pepper Flakes to taste Salt and Pepper to taste 1T Parsley 1/4 lb. Linguine (make the dish gluten free by switching this to GF pasta!) Equipment: Stock Pot Colander Sauté Pan Wooden Spoon Procedure: Drop the linguine in the boiling salted water and cook to al dente.In sauté pan heat oil and butter, add shallots and cook a few minutes to translucent.Add sliced garlic and red pepper flakes, cook to aroma. Add shrimp and cook on both sides for color but do not cook through, set aside. Add wine and lemon juice and scrape up any fond formed by the shrimp, reduce liquid then add shrimp back to the pan to fully cook. Watch it here, nothing ruins a great Shrimp Scampi like over cooked shrimp!Add the linguine and toss, add parsley. Check/adjust seasoning. As always, use your pasta water to adjust your sauce if needed! I wrote this recipe for one because it is such a quick and easy meal to make for one portion, especially if you keep a bag of high quality shrimp in your freezer like I do. Simply adjust the portion for the amount of people you are cooking for. About Shrimp Scampi: When I was little, whenever it was one of our birthdays (I am the youngest of five kids), our dad would have us pick the menu for our birthday dinner. Most years I requested his shrimp scampi with sautéed spinach. His shrimp scampi was full of garlic and crushed red pepper flakes, it...
Olive Oil Cake
There has never been a more appropriate cake to use the word moist... sorry. I got this recipe from Chef Jim Maraldo at The Culinary Institute of America when I took his Cuisines of the Mediterranean class. When I make it at home I do not use alcohol, in its place I put a little extra orange juice and orange extract. Sometimes I use almond extract to add some complexity now that my son has grown out of his tree nut allergy. #pinchme Ingredients 2 cups all-purpose flour 1 3/4 cups sugar 1 1⁄2 tsp kosher salt 1⁄2 tsp baking soda 1⁄2 tsp baking powder 1 1/3 cups extra-virgin olive oil 1 1⁄4 cups whole milk 3 large eggs 1 1/2 tbsp orange zest 1/4 cup fresh orange juice 1/4 cup Grand Marnier* Vegetable spray Equipment 2 9 inch cake pans, lined with parchment circles 2 mixing bowls Whisk Cooling rack Yields (2) 9 inch round cakes 1. Heat the oven to 350°F. Oil, butter, or spray 2 9-inch cake pans and line the bottoms with parchment paper. 2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients to the wet; whisk until just combined. 3. Pour the batter evenly into the prepared pans and bake for about 35 minutes, until the top is golden and a cake tester comes out clean. Transfer the cakes to a rack and let cool for 30 minutes. 4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. The cake can be served with a scoop of yogurt or simply sprinkled with confectioner’s sugar. The cake can be served...
The Blue Zones Kitchen
The Blue Zones Kitchen 100 Recipes to Live to 100 by Dan Buettner The Blue Zones Kitchen is a cookbook that stems from the research done for National Geographic regarding the five areas in the world where people live the longest, which the researchers refer to as Blue Zones. I would highly recommend picking up at least one of Dan Buettner’s Blue Zones books to understand what makes these areas of the world so special and see where you can make adjustments for you and your family to enjoy some of the benefits of Blue Zone lifestyles. Beautiful images and so much information. During a trip to Sardinia with The Culinary Institute of America, I was lucky enough to attend a presentation by Dr. Gianni Pes and his partner who began the research for the Blue Zones in Sardinia and we met with one of the centenarians in the village of Seulo who told us all about her incredible, simple, beautiful life. I also had the privilege of sitting next to Dr. Pes, his partner and their wives for dinner that evening and had one of the best nights of my life with a homemade Sardinian meal and conversation with two of the most interesting people in the world. Milking a goat!SeuloCulurgiones prep.The dreamiest pasta.Lovely centenarian and the greatest tour guide.Blue Zone research center.Some scenes from Seulo including the best bite of my life, the Funghi Trofie pasta from Hotel Miramonti. One thing that we learned that day was about the impact of adding sourdough bread to your diet. The doctors found that eating sourdough bread with meals made a great impact on gut health and blood sugar...
Your Cutting Board
In Culinary Fundamentals we are taught to use a rubber mat under our cutting board. This is one of my favorite at home tips that seems like it should have been so obvious and I can’t believe how many years that I was cooking at home with slippery cutting boards. I use rubber that I cut from a roll of carpet lining and it’s a game changer. I have seen chefs online giving the tip to use a wet paper towel, but that is wasteful when there is probably something around your house that you can repurpose and reuse. Let me know if you find something creative for your stabilization!Another note on cutting boards, I like to have one that is just for raw meat. This is not necessary, but just something that I have always done. I also have separate cutting boards for savory and sweet preparations. I started this about ten years ago when my beautiful apple crostata tasted like garlic. Some people go into buying a set of cutting boards for veggies, meats, fish... Whatever works for you and your space. Happy cutting!
Mise en Place
Everything in its place. When you set up your mise it is the most satisfying feeling to have everything cut and prepared perfectly in the most appropriate container and lined up in the order that you plan to use it. This is how food establishments keep things running smoothly with consistent product but this is not only used in the kitchen. My mise from A La Carte with Chef McCue. Although this is most used for professional kitchens, my home cooking has been stepped up in more ways than one in the last couple of years and much of it (mostly speed) is due to Mise en Place. Mise en place in every area of your life is beneficial to become the most efficient, high performing version of yourself from planning your day, your week, your year or your retirement. At the end of the day what will be will be, but it is a great feeling to make sure that you have done everything in your power to set yourself up for success.
Knife Sharpening
A sharp knife is a safe knife. Invest in a sharpening stone, they are not very expensive (mine was $30) and when you realize how dull your knives have gotten you will be so happy you did. Not only are sharp knives safer, but they are also so much more fun. When your knife is gliding through a vegetable like you are slicing jello, food prep becomes a joy. How often you need sharpening depends on how often you use your knives. One day I decided to sharpen all of the knives in my home knife block and my knife kit (about 16 knives in all and some very dull) and I got through 2 full movies but now that they are all sharp I can do quick sharpening sessions as needed. You should hold your knife at a 22* angle against the stone pressing firmly and evenly on the face of the blade with three fingers, always keeping your thumb on the spine and all fingers away from the edge of the blade. I will post a video to demonstrate on my YouTube channel along with a short clip from one of my favorite teacher at The Culinary Institute of America. Chef Cheng showing us the proper technique. Also, the steel that comes with your knife block is not for sharpening, it’s used to hone your blade and that I use each time I use a knife to make sure my blades are straight. I hope you get as much joy from a sharp knife as I do and always- safety...
Tips for a Healthier Holiday Season
Sometimes we get caught up this time of year, here are some tips that might be helpful: Holiday gift baking: Dark Chocolate dipped/covered dried fruit and nuts are a great gift in place of cookies, they are better for your friends and healthier for you to pick at! Also, don't underestimate the deliciousness of pickled vegetables like red onions and jalapeños that many people would prefer as gifts over the typical baked good this time of year! Only eat the things that are worth it, so many times we eat things that we don’t even like because it’s traditional or just because it’s there. If you are concerned about calories, save them for the treats that you've been looking forward to all year. Skip pre-made/store-bought options. They tend to be loaded with salt and added chemicals to extend shelf life. Buy quality meats and produce (preferably local) which can be prepared more simply and quickly with less added fat and salt. Because they are better products in the first place they taste so much better without adding much. Control your alcohol intake, nothing ruins you or your family's holiday quite like being too drunk. Have a glass of water or seltzer between each drink. Use your every day health swaps, switch olive oil for butter when possible, swap sweet potatoes for white potatoes and use whole grains in place of white bread. Eat your favorite fresh fruits or vegetables before you go to a party to ensure you get the nutrients you need and so you are not starving. How many times do we end up indulging on foods that...
