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Monday Musings: The Blizzard of 2013: The long and short of it and all the in between

11 Feb
On Friday morning it didn't seem like the snow was going to do a whole lot.

On Friday morning it didn’t seem like the snow was going to do a whole lot.

I’m sitting here right now as I type this, watching the Grammy’s with my family. The TV is on and the lights are on. Most importantly, the heat is on and running.

We survived the Blizzard of 2013, Nemo, relatively unscathed. As a native New Englander, I have memories of the Blizzard of 1978, unnamed as it was, and was excited for my kids to have memories of their own of such an event; something for them to tell their children about the way I speak of 1978.

Leading up to the blizzard last week, the reports were flowing in. This was going to be the biggest winter storm in years. Loads of snow, big drifts, high winds and power outages. The meteorologists were having a field day.

I was excited. Stressed. Worried. Excited. Prepared. Nervous. Excited.

On Wednesday night, two days before the snow started, the shelves at the grocery store were already empty. The parking lot-chock full.

On Wednesday night, two days before the snow started, the shelves at the grocery store were already empty. The parking lot-chock full.

I spent much of Thursday running around in between covering stories, getting everything we’d be needing for the storm and everything for which my coupons would be expiring over the weekend, so that by Thursday night I was pretty exhausted, but we were ready. I saw crazy lines at the gas station and in the grocery stores. The shelves were empty on Wednesday night, the night before-the night before the storm.

School was canceled for Friday right out of the gate. So we got up Friday morning and did everything we could to be ready and the day passed pretty uneventfully as the snow began to pile up. We knew the worst of the storm was going to be on Friday night, overnight.  We were expecting hurricane-force winds and we knew we’d be most likely losing power during one of the coldest months of the year.

But by Friday night at bedtime we had 13" of snow...and then the power went out.

By Friday night at bedtime we had 13″ of snow…and then the power went out.

Sure enough, the power went off at 9:00 pm on Friday night. Just prior to that time, the winds had really picked up. It was howling and the snow was coming in sideways. The one little tree in our yard was banging against the front of our house.

We saw blue lightning, and then green and red and pink.

Friday night first night no powerIt was crazy exciting and scary all at the same time. Once the power went off we knew we’d be having the Family Campout right in the middle of our living room. We brought out the sleeping bags for the kids, as well as every blanket we owned, and set them up in the middle, with us on the two couches on either side of them.

When we woke up on Saturday morning, it was stunning outside, to say the least. And freezing cold inside. It had gone down from my toasty 72 degrees to 58 degrees in our house. Brrr….

The branches of our bushes in the backyard were weighed down with the weight of the snow that had fallen overnight.

The branches of our bushes in the backyard were weighed down with the weight of the snow that had fallen overnight.

And outside, so much snow. On our deck alone, where I’d been doing my measuring every hour or two, we were now up to 21″ of snow, but in other spots there was as much as three feet of snow. Our driveway was so full of snow it was hard to even see the cars, and the snow came right up to our front door.

coffee preppedWe started to dig out a little as Don went out snowblowing and I started to dig in to our blizzard preparations. I had filled two thermoses the night before: one with regular and one with decaf coffee; a must if I was going to face the day with a smile.

Since we had no electricity I threw together a quick Blizzard Breakfast Trail Mix and made the kids some hot chocolate while they played The Game of Life. We started getting a steady stream of texts from family and friends, checking in. I laughed as some of our information about the local goings-on were coming in from around the country. Not having smart phones, we couldn’t easily access the internet, but we were thankful for those who could, keeping us updated.

Blizzard Nemo Trail Mix

Blizzard Nemo Trail Mix: Chex, chocolate chips, craisins and marshmallows.

We passed the day on Friday planning our next meal. Between the two of us we’d purchased all “on top of the stove” items to eat, since we are lucky enough to have a gas stove (and gas heated hot water also) and we would be able to prepare hot foods.  In between his trips outside to snow blow, Don made a soup on top of the stove.

Having a gas stove helped us to heat our house for two days.

Having a gas stove helped us to heat our house for two days.

Doing so made our house heat up several degrees. We got a phone call with a tip from a neighbor which made lots of sense: if you boil water on your stove it will heat up your house. Having seen success with the hot soup, we decided to try it. Sure enough, our house stayed at a steamy 72 degrees as long as we kept the water boiling.

Keeping the water running kept the pipes from bursting, at least we think that's what kept the pipes from bursting.

Keeping the water running kept the pipes from bursting, at least we think that’s what kept the pipes from bursting.

By the end of Saturday, we had condensation dripping down the walls of our entire house. But we were warm! We also kept our water running, trickling really, just a bit, all the time with the hopes that our pipes would not freeze.

It must’ve worked, they did not freeze. I think that was what worried me most going into the storm. It was going to be eight degrees overnight on Saturday night. With no power, I was worried about being cold, and bursting pipes.

In the memory-making category, we tried to do fun things with the kids so that they’d be remembering this blizzard for years to come, other than for the fact that our walls dripped with condensation for two days.

Saturday night's dinner by candlelight: turkey hot dogs, turkey burgers, and veggies.

Saturday night’s dinner by candlelight: turkey hot dogs, turkey burgers, and veggies.

We played games: Life, Scrabble, Symbol Simon.

We played with gymp; made keychains and braids.

We ate by lantern light at night, had hot chocolate each morning to warm up, did dishes at night by flashlight, even went out and watched a movie in the car while sitting in our driveway (charging cell phones at the same time) and slept in the living room every night.

By Sunday morning, we were more than ready for the lights and heat to come on, but we were still doing okay. The kids played in the snow, enjoying the very best part of a good snowstorm: sledding. We thought about the possibility of heading somewhere to shower, to get warmer (without all the steam), but we were really doing okay.

Lots of snow to sled in!

Lots of snow to sled in!

And in the back of my mind, I really didn’t want to leave the whole thing. I wanted my kids to have those memories like I had. In 1978 we had no power for a week. We didn’t leave. Of course, we had a fireplace, but still, a whole week without power. Yikes.

On Sunday afternoon we had just finished showers (warm ones but no hair dryers) and we were in the living room contemplating our next meal, when all of a sudden….the lights came back on. A day earlier than we’d been told by the utility company, and earlier than some other RI residents not quite as lucky.

Just like that.

It was all over.

The kids’ very first question: “Can we still sleep in the living room?”

*Success.*

Below are a few more photos from the weekend.

Enjoy!

Even Bella was chilly on Sunday morning. Outside it was just eight degrees.

Even Bella was chilly on Sunday morning. Outside it was just eight degrees.

Hot chocolate in sleeping bags every morning in the living room.

Hot chocolate in sleeping bags every morning in the living room.

Even under the overhang outside our front door, the snow came right up to the door.

Even under the overhang outside our front door, the snow came right up to the door.

The good thing about losing power in the winter: we just put everything outside to keep it cold. A few things froze, but otherwise we were in good shape and didn't really lose any food.

The good thing about losing power in the winter: we just put everything outside to keep it cold. A few things froze, but otherwise we were in good shape and didn’t really lose any food.

We could not even see the cars in the driveway on Saturday morning.

We could not even see the cars in the driveway on Saturday morning.

Took half the day for Don to uncover one car and snow blow half the driveway.

Took half the day for Don to uncover one car and snow blow half the driveway.

Even Samantha, American Girl, was chilly. Gloves were in order, apparently.

Even Samantha, American Girl, was chilly. Gloves were in order, apparently.

Snowing sideways on Friday night. 75 mph winds.

Caroline got this great shot on her iPod touch: It was snowing sideways on Friday night. 75 mph winds.

The Game of Life played in sleeping bags to stay warm.

The Game of Life played in sleeping bags to stay warm.

Our Sunday night reward for making it through the days without power: Chocolate Fondue!

Our Sunday night reward for making it through the days without power: Chocolate Fondue!

Bonus Post: Continuing the Celebration for Chinese New Year: Alex’s Sunshine Salad

7 Feb
This salad was so delicious and Alexandra was so excited that it was her recipe!

This salad was so delicious and Alexandra was so excited that it was her recipe!

We have the tiniest kitchen, and there are five of us, and every single one of us likes to cook and be in the kitchen. Oftentimes I try to limit it to one daughter at a time helping out in there, just because of space limitations.

This week, Alexandra got her High Five magazine in the mail and immediately looked in the Table of Contents to see this month’s recipe.

“Oooohhh this looks good!!” she said.

Sure enough, the recipe did look good, a recipe for an oriental salad which they called Sunshine Salad. We actually had everything for it, even the Chinese Noodles, which we normally would not have on hand.

So that night, it was Alexandra’s turn in the kitchen. Everyone else, step away.

She wanted to be here today when I typed this, but I said she would be at school so she said to be sure to let everyone know that the salad included a homemade dressing.

That she made.

By herself.

This salad was great, and we’d definitely make it again. Everyone loved the addition of the noodles and the mandarin oranges, which they all love. It was quick and easy to make. I chopped the lettuce up for her, but she put everything else in the bowl and made the dressing.

Our nifty container for the dressing is from The Pampered Chef and we use it for all our homemade dressings. It has a pour spout and a whisk at the bottom, helpful for mixing up those oils and vinegars.

Here is the recipe for Alex’s Sunshine Salad from High Five.

Enjoy!

Ingredients were appropriately placed in Dora, Little People and Strawberry Shortcake bowls for easy management.

Ingredients were appropriately placed in Dora, Little People and Strawberry Shortcake bowls for easy management.

SUNSHINE SALAD
INGREDIENTS

4 cups mixed lettuce greens (we use Romaine)

11 ounce an of mandarin oranges (we opened and drained three little cups of them)

1/4 cup crispy rice noodles

2 tablespoons slivered almonds

1/4 cup sunflower seeds (I skipped this. All we had were the ones in the shells and I was not going to sit and open up a quarter cup of them one seed at a time, but they would be a great addition to the salad.)

DRESSING

2 Tablespoons light brown sugar

3 Tablespoons Rice Vinegar

1/4 cup vegetable oil (we used olive oil)

A very easy salad to prepare, and very quick too!

A very easy salad to prepare, and very quick too!

DIRECTIONS

Wash and dry lettuce greens.

Tear the lettuce into bite sized pieces.

Put the greens, rice noodles, almonds, oranges and sunflower seeds in a large bowl.

Put the brown sugar, rice vinegar and oil into a jar.

Shake or stir to mix the dressing.

Pour the dressing over the salad. Use tongs to gently toss the salad.

So proud! Enjoy your salad and Happy Chinese New Year!

So proud! Enjoy your salad and Happy Chinese New Year!

What’s For Dinner Wednesday: A Dish In Honor of the Chinese New Year

6 Feb
It's New Year's somewhere, so let's celebrate!

It’s New Year’s somewhere, so let’s celebrate!

February 10 is the start of the Chinese New Year! Since today’s recipe is an Asian inspired dish, I thought I’d share it with you this week in honor of the Chinese New Year. Also, as a bonus, I’ll be sharing an extra-special dish with you tomorrow as well, and then to continue the Chinese New Year celebration a bit longer, my dessert post on Friday will be a perfect Chinese New Year dessert too.

According to Wikapedia, the place everyone says not to rely on for information that I do always rely on for information, Chinese New Year is the most important of the traditional Chinese holidays. In China, it is also known as the ‘Spring Festival’, the literal translation of the modern Chinese name (see Names in Chinese below). Chinese New Year celebrations traditionally ran from Chinese New Year’s Day itself, the first day of the first month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month. The evening preceding Chinese New Year’s Day is an occasion for Chinese families to gather for the annual reunion dinner.”

A couple of weeks ago I was trying to think of what to make for dinner. I wanted something different, not the same old thing, but I had all the same old ingredients to work with: chicken, shrimp and asparagus.  So, I decided to type those three ingredients into Google and see what came up.

To my delight I found this recipe from the blog So Tasty, So Yummy for Chicken and Shrimp with Asparagus. So perfect. The fact that it was Chinese in nature was even better. My family loves Chinese food but we very rarely get to eat it.

This meal was such a hit that there was not even a drop of the sauce leftover. Every single bit went and the kids were begging me to make it again. Five thumbs up for sure. Even Alex liked it, and that’s saying a lot.

I did need to adjust a few things, as I had not quite everything on the list, but enough of everything to make it work. Any adjustments I made I will make note of in the recipe.

So celebrate the Year of the Snake, and try out So Tasty, So Yummy’s awesome meal!

My ingredients, prepped and ready to go.

My ingredients, prepped and ready to go.

CHICKEN WITH SHRIMP AND ASPARAGUS
INGREDIENTS

1/2 pound chicken, cut into 3/4″ pieces  **I had several leftover cooked tenderloins so I sliced them up very small and used those instead.
1/2 pound shrimp, peeled and cleaned **I used a bag of frozen shrimp from Aldi’s, thawed.**
3/4 pound asparagus, trimmed and cut into 3/4″ pieces **I used a bag of frozen, again from Aldi’s.**
1/4 onion, minced
1 clove garlic, minced
1 teaspoon ginger, minced (or 1/8 tsp. ground ginger)
2 tablespoons oil (we use olive oil)

Seasoning sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce **I had none so I skipped it.**
1 tablespoon water
1 tablespoon sherry
1 tablespoon corn startch

Sauce:
1 tablespoon soy sauce
1 tablespoon sherry
2 tablespoons water
1 teaspoon corn starch

We don't have a wok, but this worked out great.

We don’t have a wok, but this worked out great.

DIRECTIONS

Whisk together the seasoning sauce ingredients until combined. Add the chicken, marinate for 15 minutes, set aside. Whisk the sauce ingredients until combined, set aside.

Heat oil in wok over high heat. Add onion, garlic and ginger to the wok. Saute until fragrant, about 30 seconds. Add the chicken and marinade, stir fry for 3 minutes. Add the asparagus and shrimp, stir fry for another 2 to 3 minutes, until shrimp are pink. Add the sauce and stir fry for about a minute to coat and thicken it. Serve over rice.

**I actually cooked up brown rice and quinoa and served both. The kids mixed them together and put the chicken, asparagus and shrimp on top; they said it was like fried rice.**

I would definitely, definitely cook this again. I would double the sauce recipe because it was “So Tasty, So Yummy,” and there just wasn’t enough of it to go around!

YUMMMM!!!!

YUMMMM!!!!

What’s For Dinner Wednesday: Fish Chowder

30 Jan
I absolutely loved this fish chowder last week!

I absolutely loved this fish chowder last week!

I’m not sure if I’ve ever mentioned this or not, but a few years back I developed an allergy to shellfish. Not all shellfish, but a lot of my faves are no longer on my menu.

To live in New England, a summer oasis of ocean and seafood, it’s terribly sad for me to have this allergy. I have always loved all seafood. Luckily there’s only a handful I can’t eat, and there are still some things I can eat.

Clam cakes and chowder after the beach were one thing that I’d been missing in particular, so my heart did a little leap this summer when I was walking through Washington DC on my way to the Smithsonian Museum of American History, with the winner of the Healthy Lunchtime Challenge from Virginia, Madeleine Steppel and her mom, Debra, while Caroline and I were there as the Rhode Island winners.

Madeleine's recipe was so easy to follow. Caroline made most of it by herself!

Madeleine’s recipe was so easy to follow. Caroline made most of it by herself!

The most common question we all asked each other on that first day of our trip was, “Where are you from and what was your recipe?”

When I asked that question to Madeleine and Deb, I was thrilled by their answer: Fish Chowder. Madeleine had chosen to make a chowder that I could actually eat! When I asked Debra what was in their chowder, she said that any white fish would do. I was so excited!

Unfortunately, it took me five months before I had a chance to try out this recipe, just last week. It was one that Caroline had been asking for also, and she was so excited when I said I had everything for it.

The recipe was super-easy and didn’t take long at all to make. We substituted a couple of items to suit our tastes and our diet, but overall we followed her recipe almost to a T.

And let me tell you….I was in chowder heaven. It has been several years since I’ve been able to have chowder. I savored every.single.bite.

I went to school to work the school book fair after dinner. Then I came back and had a second bowl. That second bowl was all I could think about when I was at the book fair.

I already have plans to bring this chowder with me this summer to our annual Labor Day Weekend cookout, the one that’s almost entirely seafood, so that I too, can partake in the summer yumminess that I’ve been missing terribly.

One of the best things about this recipe was that it was easy enough that Caroline could handle almost the entire thing by herself. I chopped the onions (we both cried), and she did just about all the rest.

Below are the ingredients and directions, along with any notes stating the changes I made for us. I would definitely make this again.

Soon.

And all summer long.

And on Labor Day weekend for our cookout.

And any time in between.

Fish Chowder

By Madeleine Steppel, age 9

Virginia

Madeleine’s page in the recipe book states, “‘Senator Mark Warner’s recipe for ‘creamless’ Asparagus Soup, which I found in the Celebrate Virginia Cookbook, inspired me to create a chowder recipe,” said Madeleine, who used milk in this recipe because it is the State Beverage of Virginia. She would serve this with a fruity salad of spring greens, cherry tomatoes, strawberries, dried cranberries, and a citrus vinaigrette, with whole-grain bread.”

Makes 4-6 servings

Caroline loved being able to make the majority of this herself.

Caroline loved being able to make the majority of this herself.

INGREDIENTS

3 white potatoes (about 12 ounces total) peeled and cut into 1/2″ cubes.

1 pound bag of frozen peas and carrots, thawed (We skip these.)

3 Tablespoons unsalted butter

1 small onion finely chopped

1/4 cup all-purpose flour (we use gluten free Bob’s Red Mill 1:1 flour as of 2015)

4 cups low fat milk (we used skim)

1 1/2 to 2 pounds skinless white fish fillet, such as bass, tilapia, or flounder cut into 2″ pieces (I used 2 one pound bags of frozen flounder from Aldi’s.)

Salt and white pepper

(I also sometimes add in 1/2 tsp dried dill weed for color and flavor, which is what my dad always does when he makes his chowder every summer.)

There's nothing like a pot of hot chowder on the stove!

There’s nothing like a pot of hot chowder on the stove!

DIRECTIONS

1. Place potatoes in large glass microwave safe bowl. Add enough cool water to just cover the potatoes, and microwave on high for 4 minutes. Add the peas and carrots and microwave on high until the vegetables are tender, about 3 minutes. Drain the vegetables and set aside (or boil the vegetables until soft, about 8 minutes).

2. In a large saucepan over moderate heat, melt the butter. Add the onion and the garlic, and saute, stirring occasionally, until golden, 4 to 5 minutes. Lower the heat to moderately low, add the flour, and whisk for 2 minutes to make a roux. Gradually whisk in one cup of milk and stir until hot and creamy, making sure to whisk out any lumps. Gradually whisk in the remaining three cups of milk and cook, whisking, until steaming hot, about 5 minutes.

3. Add the fish and the cooked vegetables, and cook over moderate heat, stirring often, until the fish is cooked through and flaky. Season to taste with salt and white pepper.

What’s For Dinner Wednesday: Sweet and Sour Turkey Kielbasa

23 Jan
We've been on quite the kielbasa kick lately!

We’ve been on quite the kielbasa kick lately!

Our family has always loved kielbasa. I can remember being in high school and buying “hot lunch” on the days that kielbasa was on the lunch menu.

Lately we’ve been buying it to use every once in a while for our meals, just to break things up, as long as it’s a lowfat turkey kielbasa, not the regular kind. All of our kids like it and it’s affordable. We find ours at Aldi’s.

Recently Don found a recipe for a lowfat sweet and sour sauce for chicken, on food.com, and he used it to make the kielbasa. It was delicious. We served it with a lowfat couscous and a side of broccoli. Everyone loved it, we’d make it again, and I’d make it for chicken too!

Today I share that recipe with you for my What’s for Dinner Wednesday post. It might make a healthier option for a Superbowl Sunday game dish in a couple of weeks, if you’d like to give it a try.

INGREDIENTS

1/4 cup chicken stock
2 stalks celery, diagonally sliced
1 onion, thinly sliced lengthwise
1 small red bell pepper, cut in strips
1 small green bell pepper, cut in strips
1/3 cup pineapple juice or 1/3 cup orange juice
2 tablespoons packed brown sugar (can use more)
2 tablespoons white vinegar
3 tablespoons soy sauce (or to taste)
1 tablespoon cornstarch
1 cup mangoes or 1 cup pineapple chunk
1 pinch salt and pepper

I love how pretty this dish looks. Don threw in the cherries as a treat for the kids, but I loved what it did for the colors in the dish too!

I love how pretty this dish looks. Don threw in the cherries as a treat for the kids, but I loved what it did for the colors in the dish too!

DIRECTIONS:
1
In a large skillet, bring chicken and stock to a simmer over med-high heat.
2
Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
3
Mix together the juice, brown sugar, vinegar and soy sauce until blended.
4
Stir into skillet; bring to a boil.
5
Cook, stirring for about 2 minutes, or until glossy and thickened.
6
Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
7
Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

Read more at: http://www.food.com/recipe/extreme-low-fat-sweet-and-sour-skillet-chicken-78288?oc=linkback

What’s For Dinner Wednesday: Eggplant Rollatini

16 Jan
Five thumbs up! Definitely a keeper for our family!

Five thumbs up! Definitely a keeper for our family!

It’s funny how things happen.

A couple of months ago Don mentioned to me that he’d seen a cooking show that featured a dish we never have had before but that he thought we’d like: Eggplant Rollatini.
I had never heard of it but from the way he described it, it certainly sounded good.

And then literally within the next day or so I received my next issue of All You magazine. I love that magazine because of all the recipes and all of the coupons.

Wouldn’t you know it, one of the featured recipes was for Eggplant Rollatini?! Crazy, right?

I ripped it out and placed it on our kitchen cabinet, the catch-all place for me to stick recipes. Well, one of many catch-all places I stick recipes.

Jump ahead through December and all of our fat-free recipe research, past the holidays and I’d totally forgotten about Eggplant Rollatini.

Last week I took a closer look at the recipe and realized that it would fit in perfectly with our newly overhauled menu plan. Turns out, Eggplant Rollatini is super healthy and very easy to make nonfat.

This past weekend we tried it out. Now when I say “we” I really mean Don.  He cooked it.

His first impression was that the recipe was very labor-intensive, which is not really tops on my list for a keeper recipe. His words were something to the effect of,  “This better be good, it was a lot of work.”

It was DELICIOUS.  If you like Eggplant Parmesan and you like Lasagna, this was a combination of the two. It was wonderful and Don declared that it was well-worth all of the work that went into it. He said he’d definitely make it again. All five of us gave this a thumbs up.

Therefore, I thought I’d share the recipe from All You with you today. It makes a good Sunday afternoon meal (which is when we had it) when you have the time to make something more labor intensive, definitely not a 30 minutes to the table type of dinner for a week night though.

The recipe lists the prep time as 45 minutes, standing time 15 minutes and cooking time as 45 minutes, so you can see what he meant when he said it was a lot of work.

Well worth it though, I promise.

The finished product!

The finished product!

EGGPLANT ROLLATINI
INGREDIENTS

4 medium eggplants

salt and pepper

1/4 cup olive oil

one 10 ounce box frozen chopped spinach, thawed and squeezed dry

3 cups part skim ricotta (ours is non-fat)

3 cloves garlic, minced

2 large eggs beaten (Don only used one, but they were extra large eggs)

1 1/2 cups shredded part skim mozzarella (we used non- fat)

3/4 cup grated Parmesan

one 24 ounce jar of marinara sauce (also fat free)
DIRECTIONS

1 Slice ends off eggplants (Don peeled ours also). Cut eggplants lengthwise into 1/4 inch thick slices, discarding the ends. You should get roughly 16 slices, total. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.

2 Preheat oven to 400 degrees. Brush both side of eggplant slices with olive oil and place in single layers on two baking sheets. Roast for 15 minutes until tender, turning eggplant slices over halfway through. Let cool on sheets on wire racks until cool enough to handle.

3 In large bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. Mist a 9×13 baking dish with cooking spray. Spread 1/2 cup of sauce over the bottom of dish. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining mozzarella and Parmesan.

4 Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until browned and bubbling, about 15 minutes longer. Let cool for 10 minutes until serving.

What’s for Dinner Wednesday: Oven Fried Chicken

9 Jan
This new chicken recipe got five thumbs up!

This new chicken recipe got five thumbs up!

As we’ve gone along in our search for delicious low-fat meals, we have been pretty happy with many of the ones we’ve found. Today’s is again from the South Beach Diet Cookbook, a cookbook that I’ve tabbed over and over again, since checking it out of the library last month.

This is listed as a Phase II meal, but we’re just eating from all over the book. We also tried a Phase I side dish, mashed cauliflower. I liked it, but it did not get the overwhelming thumbs ups that the chicken got. I liked the cauliflower so much that I made it again this week but I did not get any additional thumbs this time. I might be making it just for me.

Even Alex, who has chicken on her Do Not Like list, loved this chicken and asked when I would make it again. Most likely that’s because I let her have her favorite dipping sauces to go with it: ketchup and honey. It’s her own version of bbq sauce. Either way I was thrilled that she liked it, and even had two pieces.

Here is the recipe, I hope you enjoy it as much as we did!

OVEN FRIED CHICKEN WITH ALMONDS
INGREDIENTS

1 cup whole wheat bread crumbs

1/4 cup (one ounce) grated Parmesan cheese

1/4 cup finely chopped almonds (You could probably leave this out if you don’t have them but I liked it in. I used a Pampered Chef food chopper to chop my slivered almonds from Aldis.)

2 tablespoons chopped parsley

1 clove garlic, crushed

1 teaspoon salt

1/4 teaspoon dried thyme

Pinch of ground black pepper

1/4 cup extra virgin olive oil

2 pounds boneless, skinless chicken breasts, pounded to 1/2″ (I used chicken tenderloins.)

Sprig Italian parsley, for garnish

DIRECTIONS

Preheat oven to 400 degrees.

In medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil then dredge in the crumb mixture.

Place the chicken in a shallow baking pan.

Bake for 25 minutes or until a thermometer inserted in the center of a piece registers 170 degrees F and the juices run clear.  (Do not turn the chicken during cooking.) Garnish with parsley.

What’s for Dinner Wednesday: Chicken and Veggie Chowder

2 Jan
This soup was hearty and delicious and everyone in our family gave it a thumbs up!

This soup was hearty and delicious and everyone in our family gave it a thumbs up!

Happy New Year!

If you read my New Year’s Eve post on Monday, then you’ll remember that I mentioned that some of my posts will be showing the new recipes we’ve been trying at our house during the month of December.

These recipes are helping us in our goal of eliminating as much of the “bad fats” from our diet and we’ve been using a variety of websites, blogs and cookbooks to guide us in finding some fun new meal options.

One thing our family loves is homemade soup. During the fall and winter months we have homemade soup all the time.

When I was looking through The South Beach Diet Cookbook last month, I saw this recipe for Chicken and Veggie Chowder and it seemed like we would all love it. We had everything for it at home already, so we gave it a go. If you were following the South Beach Diet itself, this recipe is recommended for Phase II. Since we are not, we could eat it any time we wanted to.

It was a cold day when we had it, and it was definitely a warm-your-belly kind of soup. Everyone loved it, which is one reason we love making soups. Very rarely does someone not like soup at our house.  This recipe was definitely a keeper, and of course, it was good for you.

CHICKEN AND VEGGIE CHOWDER (from the South Beach Diet Cookbook)
INGREDIENTS

3 cups chicken broth

2 carrots, chopped

2 ribs of celery, chopped

2 ounces mushrooms

1 onion, chopped

1 clove of garlic, minced

1 teaspoon chopped fresh thyme leaves

1/4 teaspoon salt

1 pound boneless, skinless chicken breast, cut into 3/4″ strips

2 tablespoons trans-free margarine or butter (We’ve been trying out the Smart Balance Omega 3 sticks and the I Can’t Believe It’s Not Butter sticks)

3 tablespoons whole wheat flour

1 cup 1% milk

3 spears asparagus cut up into 1″ pieces or 1 cup broccoli florets (we like both but we went with the broccoli.)

1 tablespoon chopped parsley

1/4 teaspoon ground black pepper

DIRECTIONS

In a large pot, combine the broth, carrots, celery, onion, mushrooms, garlic, thyme, and salt.

Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes or until the vegetables are tender.

Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to the saucepan.

Stir in the chicken, cover and simmer for 15 minutes or until the chicken is no longer pink.

Melt the margarine in a small saucepan over medium heat. Stir in the flour until smooth and cook for one minute.

Gradually add the milk and cook, stirring constantly for three minutes, or until thickened.

Stir into the chicken mixture. Add the asparagus or broccoli, parsley, and pepper and cook for 5 minutes, or until heated through.

What’s for Dinner Wednesday: Butternut Squash Soup

19 Dec

ORIGINALLY POSTED NOVEMBER 28, 2011: I’m not feeling great today, with a sore throat and a cough. I keep looking for the next hot thing to drink or eat to soothe my throat and stop my cough. When I was cleaning up my recipes from my Thanksgiving posts, I came across this one, one of our favorite fall recipes and given my sore throat, I figured I’d share it with you. My friend Jody used to live nearby and one day at a play date she served this amazing Butternut Squash Soup. Ever since then, we have made it every year. Enjoy!

Butternut Squash Soup

INGREDIENTS

2 lbs Butternut Squash, peeled and cubed

4 TBS. Butter

1 cup chopped onion

1/2 cup chopped celery

1 fresh clove of garlic

1 Bay Leaf

4 cups chicken broth

1 tsp dry mustard

1 cup milk

DIRECTIONS

Saute onion, celery, clove of garlic and butter until tender, not brown.

Add squash, chicken broth and bay leaf.

Cover and simmer 30-40 minutes until squash is tender. Remove bay leaf.

Puree in blender, pour into stock pot.

Add:

dash of pepper, ginger, nutmeg and cinnamon, stir.

Add 1 tsp dry mustard, 1 tsp chopped parsley.

Stir in one cup of milk. Simmer until ready to eat.

This is delicious served with a hot, crusty bread. I will often make a homemade Beer Bread with it, so I’ll post that recipe next. You’ll get a bonus today: two recipes in one day.

What now?

15 Dec
The angels are crying right along with us today.

The angels are crying right along with us today.

Yesterday was another one of those days that will be burned into our memories as a horrible, horrible day.

I’m pretty sure I am not the only one who woke up this morning and opened my eyes trying to think for a moment of what that awful thing was that I was trying to remember. What had happened yesterday? Oh yes, then I remembered.

A massacre happened.

Again.

I wondered exactly how to go about my day. On the one hand, you want to stay hunkered down in the safety of your own home with your own babies and never let them go, not even to school on Monday.

But then you think of all the other parents and families  out there who are in the midst of the worst nightmare of their lives who would give anything to take their kids to the most mundane of tasks this weekend.

And you wonder, do you keep going about your normal events of your days, of Christmas for them? For those who cannot ever again?

My friend Paula has a new soup blog, all soup recipes, and her new post for today is perfect. It’s a perfect answer for what we do today.

I hope you’ll read it and I hope you too, will put on a pot of Sandy Hook Soup in honor of all those who are living this nightmare.