My cooking style

This evening as we were having dinner Dave stops, looks at me and says:  "This is very good! Definitely a recipe you need to add to your cookbook.... If only you could replicate it."  He is so right, I probably won't.

I may have mentioned before that I have my mother's cooking style.  She cooked daily for 8 very hungry children and a very finicky husband.  She often "recycled" one meal into the next, to save time and money.  Her meals were simple but always enough to satiate and satisfy. When I cook I often triple or quadruple a recipe.  My mother used to say that one should always have enough for surprise visitors.  I agree.

I began to help my mother in the kitchen when I was about 7 or 8 years old.  First I would pick through beans, then I would be assigned some chopping duties and by the time I was about 11 I was in charge of cooking some meals all on my own (with her guidance of course).  I quite enjoyed working in the kitchen.  I learned a lot from my mom, except for any recipes.  She had none.  Every meal was made from whatever she had at home plus a few extra "fresh" items (we didn't have a refrigerator).  Some days we would have meat that my dad brought home from work,  but all too often our meals were non-meat concoctions she would throw together in her mind as she went.

Yesterday I began to make a chicken chile verde.  Don't ask me  how but we ended up with yellow curry.  Same ingredients, just something about that chile verde wasn't quite right so I changed it half way through.  It's not a rare occurrence either.  I often start a meal not knowing what I'm making.  I just know what ingredients I'm going to use.

In preparing for our Thanksgiving celebration I am trying my best to create a menu and have a plan but I keep changing it.  If you are my guest and you are reading this do not be alarmed.  I have backups :)    I have a big picture idea of what dishes I want to make.  I just know that if they don't fall together the day of, it won't be my cooking.  Or my moms :)

Happy Thanksgiving preparations.

Isaac

My dear Isaac,

Nine months ago your world was rocked upside down and I apologize from the bottom of my heart.  You have come a long way with your baby sister.  I know the two of you will be great friends one day.  I want you to know (and always remember) that you hold a very special place in my heart because you are my first born.  Your birth turned my world upside down, but in an amazingly good way.  It's never a dull moment when you are around.  You have so much charisma, you can entertain a stadium full of people, and I'm sure one day you will.  Here are just a few things I love about you:

I love your laugh, it is contagious.

I love your sense of adventure, but I also love that you are cautious and not overly impulsive.

I love guiding you into a new quest, but lately you are quite Mr. Independent, and that's ok.

I love that you are as passionate about your game as you are about everything else in life.  

I love your curiosity and your hunger for new learning.  

I love your passion for music.  I know you will be a great musician one day.

I love your innocence and I will be sad when it's gone.

I love that you are a class clown, even though it makes life challenging for the adults around you.

I love your gorgeous eyes, they carry so much expression in them I feel like they touch my soul.

I love that you go along for the ride sometimes, but most of the time you know exactly what you want and you demand it.

I love watching you play, I learn a lot from you every time.

I love your strength of character.  You will be a great leader one day.

Or a superhero :)  Te amo Isaac.

Andrea

My sweet Andrea,

You are 9 months old today, plus a few extra hours but who's counting? :) You have forever changed me and I cannot imagine what my life was like without you.  Here are just a few of the things I love about you:

I love your gorgeous smile which you freely deliver all day long.

I love how you cuddle so warmly next to me.

I love your smell.  I can't stop kissing you.

I love to nurse you and watch your eyes wander around trying to meet mine, and when they do, you smile and I melt.

I love your beautiful and delicate feet and your precious toes.  One day you will be glad to have such beautiful feet :)

I love wearing you and feeling your head move around observing the world from a different point of view.

I love your new haircut, although I couldn't get enough of your  messy hair before.

I love your precious teeth which you so proudly sport.

I love your determination.  I forget you are only 9 months sometimes!

I love your enthusiasm.  I can see the excitement in your eyes when you discover something new and it just fills my soul with joy.

I love your ability to communicate with me; we really don't need words.

I love that you are vulnerable and that you allow me to take care of you.

I love that you look for me when I'm not in sight.  I love how you immediately smile when you spot me.

I love watching you eat and observing your strong food preferences.  One day you and I will share a passion for food and cooking.

I love how much you enjoy my singing.  

I love how you reach for my face when I talk to you.

I love spending time with you, lots and lots of time with you.  

I love being goofy with you, because you appreciate it so much.

I love being your mother, and I am forever thankful for the gift of you.

Growing into...

I began to grow into my own skin when I turned 30.   My early twenties (20-24) were dark, I dealt with a lot of personal and familial issues.  My late twenties were a mix of trying to work through personal baggage and figuring out how to make my marriage work harmoniously. Somewhere around the time I turned 30 I began to be content with myself, my marriage, and my life.      I guess I'm a late bloomer...

I turned 35 this year and it just occurred to me that I am just now beginning to grow into my new skin.  I'm enjoying being a mother and mentor to my children.  This is something I never thought I could or would do.  I would be lying if I said that the last year has been a breeze.  Being a full time mother and home maker has been the most life-changing and transformative event in my life thus far.  I began this journey ridden by anxiety and doubts, which possibly affected my relationship with my first born.  I was a nut case.  But today I found myself siting down, watching my child play and being completely present.  No anxiety.  The awareness of that moment brought tears to my eyes.

For years I have lived for the future.  It's always about the next minute, hour, day, week, month, year. I'm learning to live for the now.  This moment will never repeat itself and I often miss it trying to plan for the next.  Isaac has my intuition.  He reads me like an open book and he feeds off my emotions.  Lately he's been asking me:  "Are you happy mommy?" which I often resent.  I'm not always happy, but I'm working on it.  I don't tell him this.  I simply say (with a smile):  "Mommy is always happy, and she loves you very much."

Speaking of happiness.  Guess who's been feeling on the up and up lately?  PPD seems to be a thing of the past and I'm forever grateful.  I've been taking my happy pills:  Vitamin D, Magnesium Citrate, and Evening Primrose Oil.  I really think these have helped me a great deal.  As a result I also feel more energy which is so important for keeping up with 2 very active children.

I guess that's all for now.  I hope to find time this week to do another post about my children.

Week 45--Spaghetti Squash

"The spaghetti squash  (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti." "Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving." Source:  http://en.wikipedia.org/wiki/Spaghetti_squash

This week I prepare a very simple recipe that is suitable for the whole family, including the most picky eaters.

Spaghetti Squash with Meat Sauce

Ingredients (Remember to choose organic whenever possible)

1 large spaghetti squash, halved, and seeds removed

1lb 100% grass-fed ground beef

1 jar of marinara sauce (I chose Trader Joes's Tomato Basil Marinara)

1 large onion finely chopped

1 red bell pepper finely chopped

6 cloves of garlic minced

1 tsp Italian herbs

2TBs olive oil, divided

1/4 cup red wine

Directions

1. Preheat oven to 425 degrees.  Brush spaghetti squash with 1TB olive oil and sprinkle with salt and pepper.  Face down on a baking pan and roast for approximately 30 minutes or until golden brown on the edges.  Remove from oven and let cool.  Once cool, shred the flesh so it resembles spaghetti noodles.

2. In a large saute pan heat 1TB of olive oil and cook onions until golden brown.  Add bell pepper and cook until tender.  

3. Add beef and cook until no longer pink.  Add garlic and Italian herbs and cook for a minute or until fragrant.  Add wine and cook until reduced in half.  Add marinara, salt and pepper and cover.  Cook for approximately 15 minutes.  Serve immediately over spaghetti noodle and top with Parmesan cheese (optional).  Enjoy!

Week 44--Rutabaga

When I first tried a rutabaga I was intrigued by its spiciness.  It reminded me of a radish, yet, there were was a subtle, yet somewhat unique taste to it I was determined to explore. "Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption." Source (http://www.vegparadise.com/highestperch4.html) Rutabagas are rich in Vitamin C and relatively low in calories.

This week I share with you a recipe that is suitable for individuals with multiple allergies.  It is free of all major allergens including night shade vegetables (potatoes, tomatoes, eggplant, and peppers). 

Moroccan Chicken and Vegetable Stew

Ingredients (Remember to chose organic whenever possible)

1 whole chicken, cut into 8 pieces, rinsed, patted dry

1 TB fresh ginger, minced

1 TB garlic, minced

1 tsp tsp tumeric

1 large sweet onion, chopped

2 tsp ground coriander

2 tsp cayenne

2 TBs olive oil, separated

2 to 3 rutabagas, peeled and cubed

3 carrots, peeled and diced

2 parsnips, peeled and diced

2 cups of freshly cooked garbanzos (or 1 can)

4 cups chicken stock

1 cup white whine

salt and pepper to taste

Directions

1.In a large bowl, combine cut-up chicken with ginger, turmeric, coriander, and cayenne. Toss together well, cover and marinade in refrigerator for 2 to 4 hours or overnight.

2. Preheat oven to 425 degrees.  Place rutabaga, carrots, and parsnips in a large roasting pan.  Sprinkle 1TB olive oil, salt and pepper and roast for approximately 20 minutes or until tender.  Set aside.

3. Heat a large saute pan over medium heat.  Add 1 TB olive oil. Saute the chicken for 2 to 4 minutes on both sides until golden brown.  Transfer chicken to oven proof casserole dish.

4. In the same large pan, saute onions until golden brown.  Add to chicken.  

5. Add garbanzo beans, stock, wine, salt and pepper to the casserole, cover and cook in preheated oven for 90 minutes (350 degrees).   In the last 10 minutes of cooking time add roasted vegetables and some aromatic (I used thyme but you can also use sage or any other preferred herb). 

6.  Serve with sauteed greens on the side. Enjoy!