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What’s For Dinner Wednesday: “Fake Alfredo” Sauce

10 Apr
The kids could choose which veggie they wanted to throw into their fake alfredo meal. Here's one with peas on top.

The kids could choose which veggie they wanted to throw into their fake alfredo meal. Here’s one with peas on top.

When we first began our search for low-fat and non-fat menu options, my friend Debra sent me a recipe for a “fake” Alfredo Sauce that she’d seen online but hadn’t had a chance to try. I decided to try it this week.

It is very similar to last week’s Cauliflower Soup recipe, and starts out being made the same way. But, you throw in some extra ingredients to give it a completely different flavor. Caroline didn’t love it, but Elizabeth did, and surprisingly, so did Alex. I loved it. I’d definitely use it again, although personally I’d like it with less nutmeg in it.

Does it taste just like real Alfredo Sauce? Nope. It’s a good sauce though, and very healthy. Surprisingly, after eating it last night for dinner, I saw another fake Alfredo Sauce recipe today on Fat Free Vegan, and she said she’s seen several in her travels too. So check hers out also!

I served this over cheese tortellini. I also threw in sauteed chicken and shrimp. The kids chose whether or not they wanted to add in broccoli or peas for a veggie. There was something in the dish that everyone would like.

INGREDIENTS

– 1 lg head cauliflower
– 3 C vegetable broth
– 3 C water
– 6 cloves garlic, minced
– 1 Tbsp butter
– 1 tsp salt
– 1 tsp ground nutmeg
– 1/2 tsp white pepper
– 1 Tbsp olive oil
– 1/4 C Plain 0% greek Yogurt **(I added another 1/4 cup).
1. Chop the cauliflower into florets. Bring the vegetable broth + water mix to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes.
2. While cauliflower is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes until fragrant.
3. Transfer cauliflower to a blender with some of the broth then add the sauteed garlic, salt, nutmeg, and white pepper and puree until very smooth. Add more broth or water if the mixture is too thick to move through the blender.
4. Add the yogurt and cook over low heat. Serve over pasta – OR use as a cooking sauce for baking chicken.

Monday Musings: And then there was the time….

8 Apr
Many of our stories are told at family gatherings.

Many of our stories are told at family gatherings, a chance for several generations to be together, a chance for memories to be shared and created.

“Tell me a story!”

“Remember the time….”

“What about that day when….”

My kids have always loved hearing stories from when we were kids, stories from when our parents or their parents were kids, even stories about themselves when they were babies. They laugh at the funny ones and they’re mesmerized by the stories about people they never met or of days before their time.

They liked these stories so much that at one point many years ago, I’d typed up all the ones we could think of, and I put them into a word document that I called, “And Then There Was the Time….”

My goal was to add to them as I remembered more or heard more, or as things happened that we wanted to remember in the future. At one point though, I had a computer crash and that’s when we found out that Carbonite, the system we were using for backup “on the cloud,” had lost everything too. So that document, along with so much else, is gone.

But, the stories remain, nonetheless. They are in our memories and in our hearts and the girls still ask for them and laugh about them and they know some of them so well themselves that they can retell them now.

We’ve always placed an emphasis on the sacredness of dinnertime in our house, and so many times our dinner conversation turns into us telling them a story from the past. Larger family gatherings are perfect for telling stories. I grew up hearing the stories about my dad’s dog, Trixie and all the crazy things she did when he was a kid, a teen and even when he was  dating my mom.

In fact, I recently read a quote from chef Charlie Palmer, owner of restaurants in Manhattan, Las Vegas and San Fransisco. When asked by Family Circle magazine whether despite his busy travel schedule his family (four boys ranging from 14 to 18) still has big family dinners, his answer was this:

“Absolutely. In fact, my wife Lisa and I go out of our way to make sure of it…..The conversations that go on would never happen if we weren’t all around the table.”

I have to agree with Charlie.

Recently a friend posted a link on Facebook to a New York Times article, “The Stories That Bind Us” that told of the importance of knowing one’s family stories, and the importance of telling family stories–the good and the bad. You can read the article yourself, but in a nutshell, it speaks to the importance of developing a family narrative. The article cites several studies, which all point to the same thing:  “The single most important thing you can do for your family may be the simplest of all: develop a strong family narrative.”

The article goes into the fact that families who have a strong foundation, a strong knowledge of their family history were better able to get through tough crises.  It even recommends developing a family mission statement of sorts, in other words, letting everyone in your family unit know what your core values are, what your family stands for. And I think we’ve done that over the years.

No matter what your take-away from this article is, mine is simple, and I have had a sign over my door for years which states it: Home is where your story begins. As my family leaves each morning, that sign reminds them that it all starts here. The strength they have with them each day is formed here and whatever they do when they leave this house, they carry with them the core values we’ve instilled in them here. Of all the framed sentiments I could have chosen for the wall, I chose that one because I truly believed it and I live by it still.

The article sums up these important points:  “The bottom line: if you want a happier family, create, refine and retell the story of your family’s positive moments and your ability to bounce back from the difficult ones. That act alone may increase the odds that your family will thrive for many generations to come.”

And so, keeping that in mind, we’ll continue to spend time together as a close family unit, telling and retelling our stories. We’ll continue to ask those in other generations to tell their stories, so that they are in our hearts, minds and memories.

And hopefully, it’ll continue to be a strength that bonds our family together, because we know that no matter what:

Home is where your story begins

Fat Free Strawberry Muffins (vegan)

5 Apr
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Happy Easter!

This past weekend was Easter. Normally we host Easter but this year my parents decided to host, and I was looking for something new to bring to add to their spread.

Since embarking on our new fat-free menu plans, I’ve been doing a lot of what we like to call “healthifying” and “defatifying” of our old recipes in order to make them something we can all eat.

It’s easy enough to do to almost any recipe: wheat flour instead of white, or half wheat/half white, egg substitute instead of eggs, fat free plain yogurt instead of oil, I Can’t Believe It’s Not Butter instead of butter.

Even though it’s not hard to change over a recipe to make it healthy, it was such a great find when I came across the blog Fat Free Vegan Kitchen on Facebook. I was thrilled because it meant the work was done for me. The recipes are already fat free. What a relief.

When Susan posted some yummy looking strawberry muffins on her blog in the week leading up to Easter, I knew I’d found my new contribution for Easter brunch. The recipe called for everything I had on hand, including strawberries. For our brunch I doubled it and it made 15 muffins.

The response to this new recipe was outstanding. Everyone who tried them loved them, and there were only a few left at the end of the day. It’s definitely a recipe I’d make again, and I absolutely loved that for us they were worry-free because they were definitely fat free.

I hope you’ll venture on over to Fat Free Vegan Kitchen and check out some of Susan’s other recipes. And, I hope you’ll try these delicious muffins! You’d never know they were fat free. With summertime coming, we’re heading right into fresh strawberry season. Hang onto this recipe!

**For our modifications, I used skim milk instead of non-dairy. I used a dash of sugar instead of stevia, to sweeten the batter a bit, and I added more confectioner’s sugar to thicken up my glaze a bit. It seemed too runny to me at first.**

I’ve included all of Susan’s instructions as well as her notes and nutritional information. I find her blog very helpful and informative.

The glaze on these was delicious!

The glaze on these was delicious!

INGREDIENTS

  • 1 cup strawberries, whole
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk (as needed)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons confectioner’s sugar (optional)
  • 4 teaspoons strawberry puree or all-fruit spread (optional)
  • a few drops vanilla extract (optional)DIRECTIONS
  • Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.
  • Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.
  • In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below).

Notes

To prepare frosting, combine 6 tablespoons confectioners sugar, 4 teaspoons strawberry puree or strawberry all-fruit spread, and a few drops of vanilla extract. Stir well. If frosting seems too runny, add more sugar; if too stiff, add more puree. Frost center of muffins lightly just before serving (if you use too much, it will drip off), and refrigerate any leftovers.

To make these completely sugar-free, replace the maple syrup with more strawberry puree, and add stevia to taste.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): about 20 mini-muffins or 6 regular-sized ones

Nutrition (per mini-muffin, without frosting): 35 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 73.9mg sodium, 48.4mg potassium, 7.8g carbohydrates, <1g fiber, 2.8g sugar, <1g protein, 1 points.

Nutrition (per serving, with frosting): 47 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 74.1mg sodium, 48.5mg potassium, 10.9g carbohydrates, <1g fiber, 5.7g sugar, <1g protein, 1.3 points.

What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

CAULIFLOWER SOUP
INGREDIENTS:

  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

DIRECTIONS:
In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

Monday Musings: Burn the candles, use the nice sheets.

1 Apr

Burn the candles, use the nice sheets.

I stole that line from my uncle who’s not really my  uncle, but rather a dear family friend whom my parents have known so long, longer than I’ve been alive, that he is my uncle.

Ever have someone like that?

Last week my uncle lost his mother-in-law and one of his best friends both on the same day, within hours of each other. He and my aunt had to say goodbye to two people they loved dearly, both on the same day. When I heard the news, I was incredibly sad.

Soon afterwards, he sent out an email to some close friends and family, and my mom forwarded it to me because contained in the header of the email was a simple, yet powerful message that she thought we should hear:

Burn the candles, use the nice sheets.

As he shared the news of the losses that both he and my aunt had suffered that previous day, what he was also doing was urging people not to wait.

For anything.

Don’t save the good china for special occasions.

Don’t wait to use that heirloom tablecloth.

Burn the candles, use the nice sheets.

Don’t wait to take that trip or to say the words you want to say.

Don’t wait to try something new.

Have no regrets.

Burn the candles, use the nice sheets.

On Palm Sunday, just hours before all of this occurred, I hosted a combined Palm Sunday/Birthday Party dinner for my family members. As I was setting the table, I realized that I needed to use the “good dishes,” since my everyday set was such a mismatched set. As I went around gathering things together, I opened a drawer and came across napkin rings.

I never use napkin rings. I have several sets. I’m not sure why I don’t use them or what I am saving them for.

I closed the drawer and I kept setting. Then, I thought about it again, and I asked Elizabeth to open that drawer and get the napkin rings out, because the thought crossed my mind, “If not today, then when?”

And really, why not?

As I continued to prep the table, I added my grandmother’s wine glasses and my mother-in-law’s gold forks with the “C” monogrammed on them.

I ironed napkins.

By the time our company arrived, our table looked pretty good and I was happy. It was no one single thing that made me happy, but everything combined that gave me an overall sense of happiness and contentment.

And then on Monday, the news of the two passings arrived, followed by the message from my uncle.

And so, as you begin your week, I hope you’ll consider his words and heed his message.

Our lives get busy, it’s often easier to say no than yes, quicker to take the easy way out. But I hope you’ll take the time to do the things you want to do, say the things you want to say, use the things you’re saving for “some day” today, and don’t let opportunities go by to spend time with your loved ones. You never know when they will be gone from your lives.

And remember: burn the candles and use the nice sheets.

Such a simple, yet powerful message.

Such a simple, yet powerful message.

What’s for Dinner Wednesday: Tracey’s Muffin Tin Mini Lasagnas

27 Mar
A new favorite meal for us!

A new favorite healthy meal for us!

My mom found me a new blog and I really like it. It’s called Tracey’s Culinary Adventures and the very first link she forwarded to me was today’s recipe. She sent it to me last Thursday, saying she thought we’d like these,  and I wrote back and said, “I am going to make them tonight, they sound so good!”

Then I realized I’d eaten all the ricotta cheese as my chocolate fix the night before, so I had to go out and get that. And the wonton wrappers. But other than that, I had everything on hand and this sounded really good to me!

The recipe is a simple, easy one, and although it does have a few steps they are not hard steps and they are much easier than making a “real” lasagna. I liked that these were multi-layered, just as a lasagna would be, and I loved even more that they baked in ten minutes. They got four out of five thumbs up at our house, with only Alex not liking them. She liked the inside but not the wrappers. But overall, they were very well received and I’d most definitely make them again.

I am going to post Tracey’s recipe here, and any modifications I made, there weren’t many, but I encourage you to visit her blog because she really goes step by step in her description and it’s really well laid out. Additionally, she has some fabulous recipes on there, so check it out! My lasagnas were slightly more plain than hers as my family doesn’t love a lot of “stuff” in their meat layer, but you can really throw in anything that you like just as you would a regular lasagna.

TRACEY’S MUFFIN TIN MINI LASAGNAS

Dinner prep time often coincides with homework help time. On this night, I was listening to Alex read aloud, everything I always wanted to know about the state of Hawaii. Thank goodness for simple recipes!

Dinner prep time often coincides with homework help time. On this night, I was listening to Alex read aloud, everything I always wanted to know about the state of Hawaii. Thank goodness for simple recipes!

INGREDIENTS

12 oz ground turkey
1 medium onion, chopped (I skipped this.)
1/2 cup chopped mushrooms (I skipped this.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
2 garlic cloves, minced
1 1/2 teaspoons dried oregano, divided
pinch red pepper flakes (I skipped this.)
1 1/2 cups part-skim ricotta cheese (I used fat free.)
1/2 teaspoon dried basil
24 wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese (I used fat free.)

DIRECTIONS
Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan – be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

Makes 12

Two apiece were plenty for us. I did find these softened up when they were left over, but they still tasted good.

Two apiece were plenty for us. I did find these softened up when they were left over, but they still tasted good.

Monday Musings: A Saint Joseph’s Day to Remember

25 Mar
This St. Joseph's Day was one I won't soon forget.

This St. Joseph’s Day was one I won’t soon forget.

If you’ve been a longtime reader, you know I love my sweets. If you’ve been reading even for a short time, you probably know I love my sweets.

And if so, then you also know how much I love my zeppole on St. Joseph’s Day. So much so that I was literally counting down the hours this year. I could not wait for the day to arrive.

I had a whole plan in my head: Tuesday was St. Joseph’s Day and it’s also the day I normally type all my stories for the Cranston Herald. My plan was to get up and ready like a normal day and as.soon.as the kids got on the bus, I’d get right in the car, go and get a zeppole, and come home and savor it, all alone while I typed the morning away.

Sounds like a very good plan, right?

Right.

Wrong.

6:50 am Tuesday morning I go in to wake Child #1, who lifts her head and says, “Oooh I don’t feel good at all. My head hurts, my stomach hurts, my throat hurts.”

Yikes. I talk her into going in. I knew she’d be missing another day that week due to some oral surgery coming up and her attendance record has been less than stellar already. She’s had a tough year. So I gave her some Advil for the headache and she dragged herself out the door.

7:20 am I wake up Child #2, who lifts her head and says, “Ooooh I don’t feel good. My head hurts, my stomach hurts, my throat hurts.”

No. No, no, no, no.

No way.

7:22 am…I’m sure you can guess. Child #3. Same wake up. Literally, she said the same thing.

I see my zeppole dreams fading. Fast.

By 7:45 am, I had one kid in tears and one kid heading in that direction.

I let them stay home, knowing full well that it meant no zeppole for me and also meant one pretty mad oldest kid when she got home and realized all the other sickies got to stay home and she didn’t.

By 8:00 am I had started my typing. It was snowing, sleeting, raining. Miserable day out. Two sick kids in and NO zeppole for me.

This was not what I had planned at all.

As I typed, I shared on Facebook that I had sick kids, that I had no zeppole, that I was eating Apple Jacks while I typed.

I was so sad.

And I never let on to my kids that it was St. Joseph’s Day. I didn’t want them to feel bad about being sick.

Suddenly though, a Facebook friend, another mom from our elementary school put a comment under one of my pathetic status updates:  Do you want me to bring you a zeppole?

Well, yes. Actually I do. I would love for someone to do that for me.

But do I say yes?

I did. I said yes. I wanted one so badly. But then I said to her she didn’t have to because she didn’t really live close by, probably 10 minutes away and it was nasty out. Raining, snowing. I didn’t want her dragging her kids out, going to the bakery, in and out, coming here, all just for me.

But she did.

She did that just for me. Just so I could have a zeppole.

I was so incredibly touched.

In a world where there’s such terrible news out there: murders and missing people and fires and robberies, joblessness and more and more and more, there are some truly very nice people out there too.

A zeppole may not seem like a lot to some people, but to me on Tuesday it was huge, and it was such a downer to be missing out on that.

Not only did I get my zeppole, I got a boost in my confidence in people overall.

It was a St. Joseph’s Day I won’t soon forget.

Thank you Angela!

My box of zeppole. My name is on the box and everything. And, you can see by all the raindrops how nasty it was outside.

My box of zeppole. My name is on the box and everything. And, you can see by all the raindrops how nasty it was outside.

Strawberry Compote for your next breakfast or brunch

22 Mar
We've made this twice already since finding the recipe in a magazine.

We’ve made this twice already since finding the recipe in a magazine.

Being a breakfast/brunch fanatic, when I saw this compote in a FamilyFun magazine recently, I knew I had to try it.  I love compotes of all kinds.  We already have a great recipe for a blueberry compote and one for a peach compote, but I’d yet to try a strawberry compote.

It was shown over crepes, which we love, but right away I could picture it over homemade waffles, over pancakes, french toast and even as a topping for our healthy mini cheesecakes.

The first time I made it, it was a hit right away. I served it with the mini cheesecakes as a dessert, but I spotted a cute little girl who shall remain nameless to protect her identity, eating it right out of a bowl with whipped topping, spoon in hand, no cheesecake in sight.

It was that good.

The second time we made it, it was for crepes, which we are actually having for dinner. We put out a variety of fillings and toppings, (remember our crepes buffet from a past post?) and this strawberry compote was a perfect topper and even a perfect filler, for strawberry banana crepes. I had a combination of fresh strawberries and bananas along with the compote in mine.

Heavenly.

So, with many people choosing the brunch option for the upcoming Easter holiday meal, I thought I’d post this recipe today, in case you decide to include it in your menu. The recipe is delicious, fast and easy, a check plus in my book. I keep a variety of frozen fruits on hand so we used a one pound bag of frozen strawberries from Aldi’s for this recipe.

STRAWBERRY COMPOTE *from FamilyFun, February 2013
INGREDIENTS

1 pound fresh or frozen strawberries, quartered plus more for garnish if desired. (I did not quarter them, as they were frozen.)

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

Super-easy directions make this a great recipe for a busy day.

Super-easy directions make this a great recipe for a busy day.

DIRECTIONS

1.) In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit’s juices release, about 30 minutes. (If you are using frozen strawberries, heat them with the sugar over medium heat until they’re defrosted, about 2 minutes *mine took longer.*)

2.) In a small bowl, whisk together the cornstarch and lemon juice. Combine them with the strawberry mixture. Simmer the sauce on medium-low until it thickens, about 10 minutes, then set aside.

See what kinds of things you can think of to serve this with!

Again, mine took a little longer to thicken, but here is what it looks like when it's done, so cook until it is thickened. You'll be able to tell.

Again, mine took a little longer to thicken, but here is what it looks like when it’s getting thicker, so cook until it is thickened. You’ll be able to tell.

What’s For Dinner Wednesday: Light Vegetable Fried Rice

20 Mar
This Vegetable Fried Rice was a huge hit!

This Vegetable Fried Rice was a huge hit!

We all love Chinese food, but it’s not something we get very often. I was thrilled when I recently found a recipe on the Red Barn Blog for a homemade version that was healthy. I actually believe the post was a guest post on the Red Barn Blog by the Budget Gourmet Mom, a blog I also follow.

I decided to try it a couple of weeks ago, although not following the recipe exactly, but rather using it as a guide when making ours. It was such a huge hit, I’ve already made it again. Five thumbs up, both times.

I like this recipe because you can use whatever vegetables you have on hand and throw them in. I can foresee using sugar snap peas or pea pods when I have them next, or throwing in zucchini when I make it again.

Here is the recipe as it’s written by the Budget Gourmet Mom on the Red Barn Blog. I’ve made a note of any changes I made. This was great served with Duck Sauce or with Sweet and Sour Sauce on the side, both of which are nonfat.

This Chinese Fried Rice is great as a side dish for any meal. We last used it when we had pork chops.

This Chinese Fried Rice is great as a side dish for any meal. We last used it when we had pork chops.

INGREDIENTS

  • 2 cups cooked cold white or brown rice
  • 1 tablespoon canola oil  (We used olive oil.)
  • 1 small onion, diced
  • 2 cups fresh vegetables, I used broccoli and carrots
  • 2 large eggs, lightly beaten (We used egg substitute.)
  • 3 tablespoons soy sauce
  • DIRECTIONS
  1. In a large skillet preheat oil over medium-high heat.
  2. Add in the rice and fry, tossing carefully with wooden spoon. Add the vegetables and continue to cook for 7 minutes, stirring occasionally.
  3. Push the rice off to the side of the pan and place the beaten eggs next to the rice. Cook, stirring the eggs until firm. Fold into the rice.  (I cooked my eggs in a separate frying pan.)
  4. Add the soy sauce, toss, and serve.

Thanks to the Red Barn Blog and the Budget Gourmet Mom for sharing this delicious dish!

Monday Musings: Seize Every Opportunity

18 Mar
Hearing Olivia Culpo speak in July 2012 had a lasting impact on our girls.

Hearing Olivia Culpo speak in July 2012 had a lasting impact on our girls.

Last summer, we had the opportunity to meet Ms. Olivia Culpo, who was then Miss USA and is now Miss Universe, also an alum from my high school. The girls and I went to hear her speak, they stood with me while I interviewed her for the newspaper, and then we  stood in line for an hour for a quick meet and greet and an autograph.

On the way home, we talked about what we’d just experienced and the girls talked to me about which parts of her speech had an impact on them, as she was such a candid, animated speaker. They laughed about some of her funny stories, but we talked more seriously about one of her messages: don’t be afraid to take a risk.

Having never been a “pageant person” before, Olivia entered Miss USA despite her family’s hesitations, and won on her first time out there. A year later, she was winning Miss Universe too, and it was all because she wasn’t afraid to try something, to be a leader, to take a risk.

One of my favorite photos from our day: Caroline meeting and shaking hands with President Obama.

One of my favorite photos from our day: Caroline meeting and shaking hands with President Obama.

At the time, we didn’t know if Caroline was going to win the Healthy Lunchtime Challenge contest. We were awaiting notification, due the following week. What we did know however, was that Caroline had hesitated in entering because her sister was entering also, and she knew that only one of the two of them, if either of them, could win, and she was afraid of that. We talked that day after meeting Olivia about the fact that this too was a risk, and we’d wait and see what happened, but that at least she’d put herself out there, taken that risk.

And it turns out, she won.

With that, she’s had some of the most amazing experiences of her life, all in the past year, all because she wasn’t afraid to take a risk, to go out of her comfort zone.

She often gets asked to speak to groups of people, both adults and kids, and two of the messages that she always makes sure to emphasize when she speaks, are not to be afraid to take a risk and to always put in 100% effort into all you do.

After she won, a friend said to me,  “Your motto should be ‘Seize Every Opportunity’ because you’re always trying everything. If there’s something out there to do, you’ll do it.”

And she’s right. I think it’s important to reach for the stars, even if you miss on occasion. Most likely you won’t miss every time.

When I was in high school, with my parents’ help, I applied for a grant. I put in a proposal to go to New Zealand to study reading instruction. At the time, New Zealand was tops; on the forefront of reading and language instruction. It was a big risk, a scary thing to apply for, and ultimately, I did not get the grant. But, I’ll never forget applying for it, and receiving that letter stating that even though my proposal wasn’t chosen, it was a strong one, and one of the runners up. That gave me confidence to try again, to take a risk when another future opportunity arose.

Since that high school grant opportunity, I’ve taken on many challenges, reinventing myself in my careers again and again. Sometimes those challenges came through in my favor, and sometimes they didn’t, but each risk and result has made me stronger and more confident. As a journalist, each time I’ve won a New England or Rhode Island Press Association award, I’ve had to take a risk by submitting what I think is my best work, to be judged by others. It’s risky putting myself out there, and sometimes I win and sometimes I don’t. But I never say, “Oooh that’s too scary, I’m not even going to try,” or even “Yikes! That’s a lot of extra effort.”

This week we received notification that a grant Elizabeth had applied for, the Disney Friends For Change grant, a proposal she’d submitted on behalf of her class, was not going to be given to them. She was so disappointed. She and several friends had started a school newspaper, and this grant was going to improve what they’d begun, take it to the next level. However, the notification didn’t just say that she didn’t get it, it said that her efforts and dedication in applying for the grant were to be commended and that she shouldn’t give up on her particular project.

It was positive reinforcement, recognizing the fact that she took a risk, went the extra mile, seized an opportunity that not many would take the time to do. The very first thing she said was, “I think there’s another one. We can try again.”

I love that.

Congratulations to Alexandra. She took a risk, entered a contest and came in second place!

Congratulations to Alexandra. She took a risk, entered a contest and came in second place!

On Wednesday night, Alexandra competed in a cooking contest of her own. She had entered the recipe for her Sunshine Salad into the Sodexo Future Chefs competition in our city. Out of 17 elementary schools, ten students were chosen to compete, making their salads and having them judged by real chefs from our community.

She took the risk, entered the recipe in February and was chosen to compete in March.

She competed Wednesday night and took Second Place. Second, out of ten, in our whole city, at seven years old.

That’s taking a risk. That’s seizing an opportunity.

And that’s a memory she, and we, will never forget.

Childhood is a journey, as is parenthood. I hope that we are teaching our kids to be confident, to be leaders, to try everything and to take risks. I hope that the bursts of success that they experience  when they take the risks will encourage them to keep going and trying again when they don’t necessarily see that success. I hope that they learn that putting in the extra effort, taking the extra time, going the extra mile, really does all pay off in the end.

Seize.Every.Opportunity.