Annual Holiday Banquet

Our favorite event to host is the Saturday after Thanksgiving. We set the table with china and crystal. The day after Thanksgiving, I put on Christmas music and decorate the house for Christmas. Pretty much any knick-knacks that are not Christmas related are put away. The stockings are hung on the mantel.

Everyone brings something to eat and drink and we go around the table saying what we are most thankful for. We've had this tradition for 12 years and love spending this time with some of our favorite people. We are blessed to have such amazing friends in our life. The guest list can range from 12-30 people.

This year, I am especially thankful for
OBAMA! and all the wonderful people I met during the campaign
Family and friends who continue to fill my home year after year, surrounding my table with joy
A new job that I love (and honestly I am thankful right now to have a job)
My faith community at the Church of the Village

Special, special thanks to Zuleika, Jennifer and Suzi who helped by washing and drying dishes and everyone who helped clear the table. Ahhhh - so appreciated!

This year's guest list (and their culinary contributions):
Chris, the love of my life: Turkey (smoked on the grill) with giblet gravy, fruit stuffing, mashed potatoes with garden herb butter
Cassie, my sweet, beautiful, delightful daughter: her traditional mile high Apple Pie
Anne, my mom and Katie, my new step-mom: Gran-Anne's famous cranberry, apple walnut salad
Zuleika, my very good long time friend from high school and former roommate and her husband, Mark: Party platter (came in so handy when the turkey took an extra hour to cook)
Suzi, a very long story about how we came to know each other and became great friends - but she has come to this event for many years, except for the five "dark years" when she lived in Colorado: The most amazing chocolate, whipped cream, domed layer cake
Ed, a college friend who has been to this event EVERY year (except last year when he went to his HS reunion) and his wife, Tasha, who is like a sister to me: Ed's big lasagne (another tradition)
Jennifer, a very cool person who I got to know through her leadership in Hudson County during the Obama campaign: Corn Casserole and Sweet Potato Gnocci
Maggie, Cassie's long time friend since 4th grade - Chris and I are good friends with Maggie's parents (who weren't able to make it this year) and Maggie's friend, Natasha (who is a new US citizen and was thankful that she got to vote for Barack)
Ceallaigh, Cassie's roommate in college for the past two years

I made a vegetarian entree that was originally served to me at Katie and Dave Almroth's house. There were mixed reviews but I love the combination. It is adapted from the NY Times:

Pumpkin, White Bean and Kale Ragout

1 3-pound sugar pumpkin or butternut squash

2 tablespoons unsalted butter or canola oil

2 tablespoons maple syrup

2 1/2 teaspoons cider vinegar

1 teaspoon kosher salt, more to taste

1 teaspoon ground black pepper

Pinch of cayenne

2 tablespoons extra virgin olive oil

4 large leeks, cleaned and chopped, white and light green parts only

2 large garlic cloves, minced

2 teaspoons chopped fresh rosemary

2 15-ounce cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)

2 cups vegetable broth

3/4 pound kale, center ribs removed, leaves thinly sliced (about 6 cups)

2 ounces grated Parmigiano-Reggiano cheese ( 1/2 cup), more to taste, optional

1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish

Coarse sea salt, for garnish.

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.

2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.

3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.

4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Giving Thanks in The Poconos

Cassie, Chris and I spent Thanksgiving at my dad's in the Poconos. Ben was there with his three girls - they were lots of fun to play with and watch. The twins could entertain me for hours. I would throw a sheet over them and they would start giggling and jumping up and down. Natalie would get it off first and hug it around her sister, knocking them both down as they laughed and laughed. Chris and I drove the kids home later and they were all asleep before we left the driveway.

TJ had to work, but made it before 4:00 in time for dinner with Hee Ann. Sharon came out and did a lot of the cooking and cleaning with my dad.

Dad and Sharon brined the free range turkey and Sharon made a perfect gravy. She also made a flatbread that we began snacking on before dinner was even served. Chris prepared an apple and raisin dressing. My vegetarian contribution was very flavorfull as an entree (Cassie said it wasn't even ruined by the mushrooms) though it is not really a Thanksgiving-table food.

TOFU MISO STEW with garden fresh SAGE BISCUITS (adapted from the Tassajara Recipe Book - choice of veggies can be varied as you like). There are a lot of steps and a lot of ingredients so it's really one of those special company meals more than an everyday dinner:

Saute a chopped ONION in 2T SESAME OIL until soft
Add and stir to coat evenly with oil
4 CARROTS, sliced
Sliced PARSLEY ROOT
2 POTATOES, chopped into 1/2" sections
2 SWEET POTATOES, chopped into 1/2" sections
2 Cups quartered MUSHROOMS
5 Cloves chopped GARLIC
1" grated fresh GINGER

Cover tightly, turn heat to low and simmer

Make the sauce:
Toast 1/4Cup FLOUR in bottom of saucepan
Add 5T SESAME OIL and stir to blend with flour
Whisk in 2 1/2 Cups VEGETABLE STOCK
Simmer 10 minutes

Disolve 5T RED MISO with 1/2C Stock and add to the sauce
Remove from heat and season with soy sauce

Add Sauce to the Vegetables and continue to simmer on low heat

Press and Drain 1 block FIRM TOFU and cut into 1/2" cubes
Fry in hot skillet using chili oil
Add to Vegetables and remove from heat
Pour stew into a casserole dish

Make Sage Biscuits
Sift together
2C FLOUR
1 1/2t BAKING POWDER
1 t SALT

Combine
1/3 Cup OIL
1 EGG beaten
1/2 Cup MILK

Mix together wet and dry ingredients and stir in
1/4 Cup FRESH SAGE minced

Use a spoon to top the casserole with mounds of biscuit dough - the casserole will be covered

Bake at 375 degrees until tops are browned (about 20 minutes)

Mom and Katies Wedding

Mom and Katies Wedding

http://www.flickr.com/photos/colemanhinnen/sets/72157605273718475

May 17th was the perfect day for a wedding on the beach. I spent the evening before the wedding at my mom’s house helping prepare the flower centerpieces and keeping her company. Katie, the other bride, spent the evening at her father’s house.

The next morning, we went over to the beach (just a short walk from Mom and Katie’s house) where friends and family were gathered on beach towels and beach chairs for the ceremony. While our pastors were present, they were unable to participate in the ceremony because of the United Methodist stand on homosexuality. My mom’s long-time, dear friend, Maggie flew up from Florida and performed a lovely celebration on the sand with a simple antique table serving as the alter.

Margee Liz was the flower girl with the help of Cassie who read the story of Naomi and Ruth. Mom and Katie each came down “the aisle” barefoot. My sister and brother later brought the elements to the front and I helped Maggie by serving the cup. Guests were invited to take communion or receive a blessing from Mom and Katie. The whole service was beautifully organic.

Following the ceremony, we drove across the bay to NYC’s first airport for the reception. Much to the delight of the children, there was not only a clown to entertain them with cotton candy and animal balloons, but Dora and Diego showed up and danced with the kids and with Katie.

There was a wonderful brunch buffet with eggs, potatoes, pancakes, salmon, fruit, rolls and a carving station. Ben made the most impressive wedding cake you have ever seen with tier upon tier of butter cream and natural roses. I made cupcakes using Gale Gand’s recipe on the Food Network website (this is a great “go to” recipe if you need to make a few dozen cupcakes) and Ben turned them into additional flowers to surround the cake.

The day was appropriately festive with joy and love in abundance!

Mother's Day Garden Party

We started our Mother’s Day with a joyful Pentecost/Festival of the Christian Home at the Church of the Village. There was a Blue Grass Band, “The NY City Slickers;” tap dancing; an awesome sermon and a spontaneous solo by Cassie. It was an up-lifting and spirit filled service.

We came home after church and were joined by my mom, Katie, Chris, Cassie, TJ, Ben, Hee Ann. Cassie treated me to a Feed Bag from WFM filled with goodies including a potted rose plant.

Because this is the first spring season I have had a yard, I treated myself to a gas grill. I figure it is something I will use regularly and it brings me joy so I splurged a little. Chris did the same, but he’s more about the charcoal and bought a nice Weber.

That said, the menu consisted of all things grilled:

• Grilled Carrot Soup with garden dill
• Grilled Asparagus Salad with a Grilled Pepper Vinaigrette
• Grilled Tortellini Kabobs with a Grilled Tomato Dipping Sauce
• Grilled Swordfish with a Lemon Dill marinade

Chris made a wonderful scallop ceviche that was surprisingly rich. Cassie prepared a lovely fruit tray and TJ brought a yummy WFM fruit tart.

Grilled Carrot Soup
Grilling the veggies gives this soup a smoky flavor. Brush with oil and grill:
2lbs Carrots Sliced Lengthwise (watch closely to avoid burning)
1 Onion Sliced
1 Potato wrapped in foil (microwaved for 5 minutes first)
2 Garlic Cloves wrapped in foil (in their skin)
Once vegetables are soft, remove skins and slice and boil in vegetable broth (6-8 cups). Puree, add chopped dill and serve.

Grilled Asparagus Salad with Grilled Pepper Vinaigrette
Slice a Red Bell Pepper in Half and Grill Skin Side down until charred.
Grill 2 garlic cloves wrapped in foil
Remove from heat and when cool, remove skin
Puree with Olive Oil (1-2 T)
Balsamic Vinegar (1-2t)
Salt and Pepper

Brush asparagus with oil and grill until soft and lightly charred (be careful it doesn’t burn)
Slice Spears and serve on bed of lettuce drizzled with Vinaigrette
Sprinkle with shaved Parmesan

Tortellini Kebobs with Grilled Tomato Sauce
Cut a 1lb tomato in half and brush cut side with oil
Wrap 2 garlic cloves with foil and grill
Place tomato cut side down and grill until skin starts to pull away

Remove from grill and take off skin
Mash tomato and garlic with chopped basil, salt and pepper.

Boil 24 oz Tortellini according to package instructions
When cool, run skewers through cheese part of tortellini (there should be enough to fill 16 skewers).
Lightly grill just to heat up before serving.

Serve with sauce passed alongside.

Grilled Swordfish
Swordfish was on sale at WFM and we bought 4 fillets totaling 5lbs that we cut in half to serve 8 people. With all the other food, this was plenty. It was a really nice treat . . . This is a great fish to grill because it holds up well and tastes awesome.

Marinate swordfish for 4-5 hours:
Juice and zest of 1 lemon, Olive Oil, Dill

Salt and Pepper fish before grilling
Grill for 5-6 minutes on each side

Easter

As usual, Easter service at the United Methodist Church of the Village was a beautifully creative celebration. It was wonderful to be surrounded by such a joyful faith community but I was especially happy to share it with Cassie, Chris, and Margee Liz as well as my mom and Katie.

Bishop J’s mother was visiting and so was our conference bishop, Jeremiah Park with his wife. The church was packed and there was lots of music and dancing.

After church, we came home and brought Margee Liz to the back garden for an Easter egg hunt. She was delighted to find not only the eggs she decorated, but also some plastic eggs filled with cinnamon graham bunnies.

We then began preparing the Easter feast. Chris and I are following the Weight Watchers core plan so the meal was fairly healthy with a few moderate treats here and there.

We had a full table with most of my family here (except TJ had to work):

• Me, Chris, Cassie
• Mom, Katie
• Dad, Sharon
• Uncle Parker
• Ben, Brenda, Olgita (Brenda’s mom)
• Margee Liz, Natalie and Nicole

Snacks included:

• Shrimp cocktail
• Friendship Bread (Tasha brought it with some starter on Friday)
• Annie’s bunny cinnamon grahams
• Hard boiled dyed eggs

Dinner:

Smokey White Bean Soup
Bring 3 Cups of Water to the boil

• Add 1 pound sliced potatoes
• 1 Sliced onion

Boil for 20 minutes and puree

Stir in

• 1 Cup low fat milk
• Cumin, Cayenne Pepper, Salt
• 3 Cups White Beans
• 3 oz Smoked Gouda (I used smoked provolone veggie slices)

Black Forest Ham (from Whole Foods with no nitrates)

Roasted Purple Potatoes

Polenta Primavera (use whatever veggies are somewhat in season)

Make polenta (this could have been doubled with the amount of veggies used)

• Boil 3C water
• Stir in 1 ½ Cups of coarse cornmeal
• 1 t Salt

Stir over low heat until cooked (about 30 min)
Smooth into the bottom of a pie plate or casserole dish

Prepare Vegetables
Saute until soft in a little oil

• Red Onion
• Garlic

Stir in and sauté 5 min

• 2 Zucchini, Sliced
• 1 Yellow Squash, Sliced
• 1 Red Bell Pepper, Sliced in strips
• 1 Cup Mushrooms, Sliced

Sprinkle with salt to taste
Stir in and sauté until cooked

• 3 Cups Broccoli florets
• 4 Cups Chopped Swiss Chard

Add a few splashes of Balsamic Vinegar
Stir in ½ C Fresh Basil Leaves

Pour Vegetables on Top of Polenta
Sprinkle Shredded Mozzarella Cheese over veggies (I used soy)

Bake at 350 until cheese melts
Salad with Roasted Beets and Orange Vinaigrette
Drizzle with Olive Oil and Roast at 400 for 45 minutes (or until cooked)

• Baby Beets
• Red Onion, Sliced

Make Vinaigrette:
In a jar combine:

• ½ C fresh squeezed orange juice (plus the grated zest)
• 1 T Maple Mustard
• 2 T Balsamic Vinegar
• 1 T Diced Shallot
• Salt
• Pepper
• Roughly Chopped Roasted Onion
• 1 C Olive Oil

Toss the Vinaigrette with:

• Mixed baby greens
• Arugula
• Peeled and Sliced Apple
• Diced Roasted Beets

Dessert
Angel Food Cake (From Whole Foods)
Previously frozen Strawberries, Blueberries, Raspberries with their juice mounded in the middle
Dark Chocolate Covered Strawberries (Dad and Sharon brought them from a chocolate store in PA)

Bert and Nick come to NJ

My Godfather, Bert and his partner of 27 years, Nick, came for a visit from IL. We haven’t seen them since August 2004. It was a lovely afternoon gathering of the Hinnen family. Ben came a little later and Brenda had to work. TJ bravely picked up the three little nieces and drove them over. She also did some grocery shopping and came over the night before to help me cook.

It was so great to spend an afternoon with Bert and Nick and catch up on their lives. Chris and I are looking forward to a road trip this summer to Illinois.

Chris’ college friend, Christian, was also visiting so we had a full house (14 plus the twins). There was also plenty of food! We created quite a spread and it was entirely vegetarian. I didn’t get to take pictures of the meal but this was the menu:

• Honey Glazed Figs with Yogurt Dip (from the Tassajara Recipe Book)
• Sliced Oranges
• Tomato Cashew Soup (from the Tassajara Recipe Book)
• “Hoboken” Sandwiches
• 
  

Hoboken Bread (brushed with marinade from peppers)

Fresh Mutz from Hoboken (Some sandwiches were made with regular and some with smoked)

Arugula Mix

Marinated Roasted Red Peppers (marinated in olive oil, garlic, white balsamic)

• Quinoa Black Bean Salad with Chipotle Dressing (from Vegetarian Times)
• Terra Chips
  

• Cream Cheese Cookies with Lemon Glaze (from the Tassajara Recipe Book)
• Dark chocolate peppermint truffles
• Raspberry Iced Tea infused with Mango Nectar
• Coffee (from my dad’s trip to Costa Rica).

Christmas with Family and Friends

This Advent season was one of my favorites (I'm sure I feel this way almost every year!). Between wonderful church celebrations (including one led by MSS), opening up our new home for a tree trimming party, visiting friends' homes, having extra time to host friends for dinner and lunch, making lots of cookies with my favorite little people and a commitment to keeping gift giving simple, the actual Christmas day was just icing on the gingerbread!

Chris made 2 quiches: smoked salmon/smoked Gouda and mushroom chive.

We also had a punch made with an iced tea blend: orange blossom green tea/pomegranate white tea topped with TJs pomegranate sparkling juice. It was served in a wine decanter with lots of citrus slices.

The fruit salad was made with pineapple, grapes, banana, walnuts, dates and a squeeze of lime.

I also made Gingerbread Pancakes from the Tassajara Recipe Book (this was the recipe that helped me make the decision to buy the book).
Combine 2 Cups Flour, 1 T Baking Powder, 1 t Cinnamon, 1 T fresh Ginger (grated), 1/4 t ground Cloves, 1 t salt.

In a separate bowl, beat 2 Eggs, and whisk in 2 Cups Buttermilk (I used sour raw milk), 1/4C molasses, 1/4 C Canola Oil.

ladle 1/4 C batter for each pancake onto hot, well oiled griddle.

Other food included magic cookie bars, whole wheat gingerbread cookies, peanut butter blossoms, chocolate waffles. Sharon brought flan and Brenda brought bread pudding. By the time we got to Tasha and Ed's in the evening, we were already full. But we still thoroughly enjoyed the veggie stew and George's bread pudding!

Melithaca - Day One Saturday

As you probably know, Ithaca, NY is one of my favorite get-aways. It is a 4-5 hour drive so I don't get to go as often as I would like, but I have been fortunate to have been able to make monthly trips the past three months. Generally, this blog is about menus and food I cook to share, but since Ithaca is so committed to local, sustainable eating and reflects my ideal way of life (I choose to ignore the horrendous Wal!@^~ that takes up part of what used to be Buttermilk Falls State Park land), I thought I would include it here. Besides, I bought so much food at the farmer's market, that surely this will serve as background for another entry or two.

Generally, we would leave before 8 am to beat the traffic and to take advantage of a full day when we arrive. This weekend however we took it easy in the morning (particularly since we hosted the Pampered Chef party the evening before), and left at 9:45. The traffic on Rte 80 was awful about an hour into the trip, but besides some minor construction congestion, that was the only hold up.

We stopped for lunch at our regular spot, Binghams Restaurant in Lenox, PA (it is about a half hour from when you get on Rte 81 off exit 211). The first time I went, I was skeptical . . . animal heads on the wall and a front dining room full of cigarette smoke generally are not signs of fine dining. To be honest, it's really not fine dining but it is solidly good, home style cooking with fresh baked bread and pretty good coffee. I ordered the bowl of cream of broccoli soup (tasty but a little lumpy) with a side of homemade whole wheat bread. Okay . . . I admit. . . the main reason I stop at Binghams is their pie. They have the most amazing pie. This time, I had a slice of Apple Crumb Caramel (yes! this is as good as it sounds). Chris had the wild blueberry pie warmed up and topped with vanilla ice cream which was also quite delicious.

About an hour after leaving the restaurant, we turned off the highway onto route 79 and began the final 45 minute leg of our trip. As we drove the winding roads through small towns with quaint old churches, signs for chicken barbecue, and beautiful views of tree filled hills, I felt myself begin to relax. We opened the car windows to take in the fresh air. Signs that we were getting close are the Six Mile Creek Winery and the turn-off to Cornell University and Collegetown.

When we got to the downtown area, we parked the car and took a walk on The Commons, a community centered pedestrian mall with lots of independent shops and restaurants. While on the Commons, we bought our tickets for Saturday night's screening and discussion at Cinemapolis, a non-profit independent movie theater.

On the way to our motel, we stopped at our favorite coffee shop, Gimme! Coffee. We picked up a copy of The Ithaca Times while we sipped a truly perfect cup of coffee. We also bought a bag of beans to bring home.

The motel where we stay is not one I would recommend. It's a little run down, but the price is right and they offer a microwave and refrigerator in the rooms. Basically, we just need a place to sleep at night and don't spend a whole lot of time in the room. So I won't plug them here, but would gladly recommend the Frog's Way Bed and Breakfast in the the EcoVillage. You have to share the kitchenette and bathroom with whoever is staying in the second room, but the owners are super nice, the simple breakfast is fresh and energizing, and it is fascinating to spend some time in this intentional community. There are a million lovely bed and breakfasts as well as cottages, inns and hotels. For information, go to www.visitithaca.com. Of course, the state forests also offer beautiful camping opportunities.

Because it was so late when we checked in, we didn't get a chance to go to dinner on Saturday night. Instead, we went straight to the movie theater. Missing dinner was okay though. Cinemapolis has the best movie theater popcorn, popped in peanut oil and topped with real butter. They also have really cool spice toppings. I tried the "Eastern Spice Mix." Really, how can I ever go back to microwave popcorn?

Later this week, the Dali Lama is visiting Ithaca and Cinemapolis was offering a special preview of "How to Cook Your Life," a light documentary film inspired by Zen Master Dogen's "Instructions to the Cook", which uses the preparation of food as a metaphor for the cultivation of our spirituality. It was really interesting and the main person in the film, Zen Master Edward Espe Brown, presents himself as very human - not necessarily what I would imagine a Buddhist monk to be like. One of the most meaningful parts of the film to me is when they talk about the way that food cultivates your three minds: "Big Mind, Joyful Mind, and Kind Mind." If you are really into food as a connection to life, I would highly recommend this film.

Following the film was a panel discussion with Julie Jordon, who operated the Cabbagetown Café for 18 years and authored several vegetarian cookbooks; and Gary Redmond, operator of Regional Access, a food wholesaler and supplier of organic, local and regional products. It was fun to participate with like minded people and hear their thoughts about Ithaca's progress in supporting local farmers and creating hydroponic methods of agriculture.

On the way to the motel, we stopped at the Green Star Co-op for a late night snack. I took some membership material to review (more about that later).

Sunday - Day 2 in Ithaca

We slept in on Sunday and I took a short drive to Smart Monkey Cafe (which has a drive through window) and bought our morning fair trade organic coffee. We hung out drinking coffee and watched CBS Sunday Morning before heading out to church. After parking the car, we had a couple of minutes to enjoy Cascadilla Gorge. St. Paul's United Methodist Church is my childhood church and the church I chose when my family first started worshiping. I love the music, the domed choir area with angels looking down, the beautiful stained glass window with Christ pictured at the door holding a lantern. Most of all, St. Paul's draws people from diverse backgrounds and ages who are warmly welcoming. It is a community of active disciples and I always feel at home. My childhood pastor and his wife have retired back to this church and it was a delight to see them.

Following church, it was off to the Ithaca Farmer's Market. The market is in a permanent wooden structure on the lake. In addition to produce, there are flowers, cheese, yogurt, meat and eggs for sale as well as cider, hard cider and local wine. Local artisans sell jewelry, cutting boards, pottery, soap and other high quality crafts. There are musicians scattered throughout providing folk music and it's not unusual to see children dancing. The farmer's market is a wondrous place! There are also numerous (mostly ethnic) vendors selling fresh cooked food.

For lunch, we had a Jolly Burger, made with quinoa and sweet potato. It was served on a whole grain roll with sprouts, pickles, sauteed onion, lettuce and tomato. I bought four to bring home for lunch this week. The people who worked there were so friendly and happy. In our afternoon at the farmer's market, we also sampled a spinach and cheese empanada and peppermint tea.

I stocked up on winter squash. They make great autumn decorations until I can get around to eating them. I also bought beautiful red chard and a bag of Liberty apples as well as caraway seed cheese and to make an apple chard quiche and cumin seed cheese that I will perhaps use in pumpkin quiche. I couldn't resist the basket of purple potatoes just 'cause I remember my beautiful birthday mashed potatoes. Would it be too weird to each purple potato soup? The farmers are so friendly and I enjoy learning about their farms and the food.

On the way back to the motel to change into our hiking clothes, we stopped at the Ithaca Beer Company for a tasting. They had a number of brews as well as Root Beer. It was the best root beer I’ve tasted and is made with cane sugar. We bought 2 growlers (64oz) of Ithaca Double IPA a specialty brew using all NY grown hops. We look forward to bringing our growlers back for a refill and in the meantime will bring one growler to Katie and Dave's Oktoberfest and will invite Bruce and Gina for dinner to share the other growler.

After changing into hiking clothes, our next stop was Taughannock Falls. There are two trails: the Gorge Trail is a flat path through the gorge to the base of the falls. It is less than a mile. We chose the rim trail with a steep incline and then a flat trail around the top of the gorge with spectacular views. There is a perfect look out spot to see the falls from the top of the gorge. The rim trail took us about an hour and a half all the way around. It is truly an awesomely beautiful example of God's creation.

After the hike (goodness, time flies!), we shower and rest for a bit (and I snacked on some Ithaca "art" Dark Chocolate). It was a little after 7:00 and I was starving. We figured the Moosewood on a Sunday night would be reasonable. We quickly discovered there was a 45 minute wait to be seated. Because I was starving and starting to get a bit irritable, we decided to have our Moosewood meal as Monday's lunch. There is no shortage of good food options in Ithaca and we walked over to Taste of Thai on the Commons. It seemed crowded but we felt good about only having to wait for 15 minutes to be seated. Unfortunately, I was really starving at this point and we had to wait almost an hour more to be served our food. We noticed that absolutely nobody had their food. . . it turned out the computers were down (were the computers cooking the food? I wondered). The manager was gracious (smart?) enough to give us a 10% discount. My spring rolls were crispy and tasty and the Panang tofu was really flavorful. I am happy I ordered a hot level of "one" (of 7) because it was extremely spicy. Once I got over the crabbiness of my hunger, I enjoyed the meal.

While we planned to go to the movies, we were kind of sleepy by 9:30 and ended up crashing around 10.

Pampered Chef

Among Cassie's many endeavors is her new role as Pampered Chef consultant. To kick off her sales career, we hosted a Pampered Chef party at our house. Since it was her first demonstration, it was helpful that she knew most of the guests. People who own any of the products, love them and we were all promoting our favorite tools. I'm still working out my final order. There are a lot items I would love to upgrade in my kitchen.

This was the first time in months that we have had company since we have been unsure of our moving situation, but we decided to just go forward with our out life and we love entertaining so this was a great opportunity to put our home back in order. It was a lovely mix of guests and it was great that we could have some time to socialize while supporting Cassie (and ordering some new kitchen items too!)

I provided a light harvest meal that was almost entirely local from the Hoboken Farmers Market (what am I going to do for produce when they close at the end of the month?). I reconfigured some other recipes that I've made before and was happy with the results. This menu served a dozen guests:

Butternut Squash Soup:
Saute:
1 Medium peeled and chopped butternut squash
3 Carrots chopped
1 Apple peeled and chopped
1 T minced fresh Ginger Root (I used a microplane)

Cover (just barely) with Vegetable Stock and add Salt and Pepper
Bring to a boil and then simmer until squash is very tender (about a half hour)
Puree with immersion blender, food processor or blender

Potato Leek Soup:
Saute in Butter:
6 peeled chopped Yukon Gold Potatoes
1 sliced Leek (choose a fat leek or use 3 skinny ones)
1 sliced Fennel Bulb and/or Leaves (optional)
1 T Crushed Fennel Seed
Add 6 Cups Vegetable Stock
Salt and Pepper
Bring to a boil and then simmer until potatoes are tender. Puree with immersion blender, food processor or blender just until smooth (over processing will make it gummy)

Salad with Maple Dressing
The Maple Dressing recipe is in the Thanksgiving blog entry. It is made with Maple Syrup, Cider Vinegar, Olive Oil, Mustard

The Salad was Mixed Greens topped with:
Organic Feta
Thinly sliced Red Onion
Thinly sliced Red Apple
Sliced Heirloom Yellow Plum Tomatoes
Salt and Fresh Ground Pepper


Pears Baked with Cardamom Syrup
Place peeled cored halved Pears cut side down on Buttered baking sheet
Sprinkle over pears:
Brown Sugar
Crushed Cardamom Seed
1/2- 1 Cup of Water
Bake at 400 for about 30 minutes turning twice and adding water if needed
Serve warm or at room temp

Cassie Turned 20!

I no longer have a teen-ager! Cassie is now 20 years old. In one sense, it’s hard for me to believe, but really, it’s hard to remember a time when she wasn’t in my life. Being a young mom also means that in many ways, I grew up with my daughter.

For the first time ever, I didn’t host a birthday party in our home. Cassie invited me to a cook-out she was having at school. Unfortunately we had a surprise rainy day and she wasn’t able to have an outdoor party. So for the first time in I don’t know how many years, I went to a dorm party (on Hoyt 4th no less).

The gathering was actually quite lovely. The room is so much more spacious than last year and we had room to spread out. We arrived around 5:00. My mom, Katie, Chris and I were welcomed sweetly by Cassie and her friends. We had pizza from Romanelli’s and cake from Cold Stone Creamery. Around 9:00 we headed home after a very pleasant evening.

Since originally it was going to be a cook-out, I had prepared some salads:

Mexican Pasta Salad:
Cooked and chilled Penne Pasta tossed with:
Grated cheddar
Cherry Tomatoes
Diced Jalapeño
Black Beans
Olive Oil, Lime Juice, Chili Spice Mix
Served with salsa (I chose Newman’s Own tequila lime salsa)



Spinach Strawberry Salad (slightly out of season, but this was at Cassie’s request)
Baby Spinach
Quartered Strawberries

Sliced Almonds

Sliced Red Onion

Dill, Mango Chili Vinegar (from Trader Joe’s), Canola Oil, Maple Syrup

Is food still considered local if you have to drive 200 miles to bring it home?

We had a great weekend in Ithaca and did a significant amount of food shopping at the Farmer’s Market and the GreenStar co-op. Much of tonight’s dinner was made with ingredients local to Ithaca. Did you know the Ithaca Farmers Market is a "Zero Waste Zone?" Everything is compostable. Some of the other ingredients tonight were from the Hoboken Farmer’s Market (basil, eggplant, sweet potato).

Southwestern Corn and Potato Chowder (adapted from the Moosewood LF cookbook)
Sauté Onion and Garlic
Add crushed cumin
Diced Jalepeno (I remove the seeds)
Diced Purple Pepper
After about 10 minutes, stir in chopped sweet potato
Add Vegetable Broth (I threw the veggie trimmings including potato peel into the pressure cooker to make broth)
Cook for 10 minutes until veggies are tender
Add fresh Corn (if it’s really tender, cook for only a minute or two more)
Puree half the soup
Add Cilantro and serve

Tomato Galette – I found the most beautiful and delicious organic sunset colored heirloom tomato at the farmer’s market. It was perfect for this dish. Is it weird to be passionate about tomatoes? This is the first summer I really appreciated them.
Thaw a sheet of puff pastry (available at Shoprite)
Spread ricotta cheese in circular area of the pastry (I used the homemade ricotta that I had made before)
Lay out Basil leaves to cover the cheese
Arrange tomato slices to cover the basil
Fold excess pastry over to cover edges of tomato slices
Sprinkle with salt and freshly ground pepper
Bake for about 35 minutes

Green Salad
Beautiful tender lettuce
Lovely heirloom cherry tomatoes - different shapes, sizes and colors
Shaved raw sheep’s milk cheese
Adapted Moosewood house dressing: local small farm organic milk curdled with lemon juice, canola oil, basil, salt, pepper, local maple syrup, garlic

Eggplant (Chris made this)
Pan fry the eggplant in olive oil
Put it in the baking pan with garlic, canned tomatoes, salt, pepper, dried oregano.
Top it with homemade ricotta and sliced mozzarella (from the bodega)
Bake for 45 minutes

I had a bottle of Ithaca brewed beer with my meal.

Some of the other local foods I bought in Ithaca were: maple sugar, molasses, yogurt, tofu, swiss chard, plums and apples.

Farmer's Market Dinner

From June-October, my everyday meals are so much better than in the winter, thanks to the Hoboken Farmer's Market. I went yesterday, and dropped $21 in less than 5 minutes (I was parked illegally and had to rush through the first two booths and get back to my car). This is what I made for tonight's dinner:

Corn on the Cob (steamed just enough to be hot but not "cooked")

Cherry Tomatoes - halved and marinated with a dressing of farmer's market basil and (nonF.M.) garlic, evoo, and lemon juice).

Yukon Gold Potato, Leek and Fennel soup (I made the stock from the trimmings off the veggies, garlic, fennel seed, peppercorn and salt). This was super easy. . . . saute sliced leeks and fennel, add sliced potatoes and vegetable broth. Cook until tender and puree in blender (I love my immersion blender for this)

Ricotta Cheese Bread okay, this was not from the farmer's market (except for the basil) but it was homemade from scratch and so yummy. I made the ricotta myself for the first time which I am quite excited about. I made the bread in the bread machine with flour, yeast, salt, fresh basil, fresh garlic, and fresh homemade ricotta.

My plan is to make another tomato galette with the ricotta, remaining basil and nj field tomatoes in puff pastry.

I also got peppers and eggplant (perhaps ratatouille (sp) or rolatini (sp?)) and a sweet potato (Moosewood LF sweet potato and black bean burrito)

Thank you, Hoboken Farmer's Market!

Labor Day Weekend BBQ

My siblings and I were invited to my dad's place in the Poconos for a cook-out this weekend. His home has become a wonderful place of retreat and relaxation for Chris and me. We've been up there a number of times this summer. Even though the cook-out was planned for Sunday, Chris, Cassie, Margee Liz and I went out on Saturday. I quickly discovered (was reminded) that there is no rest or relaxation when you are responsible for a three-year-old. That being said, we still did have a lovely time.

On Saturday, we took Margee Liz to a little farm/petting zoo. She got to feed the pigs with a baby bottle and she loved seeing the monkeys and goats. It is always sad to me to see animals confined in what is so obviously not their natural environment. They seemed to be treated well, however, and their cages were clean. One of the monkeys actually seemed to turn the tables as he would jump up when you weren't expecting it just so he could see you jump.

We had dinner at Top of the World, a restaurant on top of a mountain in my dad's community. There were not a lot of vegetarian options and since I'm trying not to eat fish out very much, I got the pasta primavera. Then, because I couldn't resist, I ordered it with cream sauce. It was a wise choice.

My sister came up late Saturday night and on Sunday morning, we all met my dad's friend, Sharon at the Garlic Festival. It was nowhere near as creative as the festival we attended in Saugerties a few years ago, but we enjoyed the different vendors and the samples that they offered. We watched an hour long cooking demonstration, and my sister was sold on a set of high quality (ie very expensive) cookware. She has since decided she needs to do some more research on the product and is trying to cancel her order. Margee Liz loved getting her face painted and there was a fun play area for her to use up her seemingly endless energy.

We went back to my dad's and got ready for the cook-out. Margee Liz took a three hour nap. I had some wonderful (From Thursday's farmers market) yellow cherry tomatoes, an orange bell pepper, a purple bell pepper and fresh basil that I tossed in a bowl with white beans, olive oil and lemon juice. I also made a tomato galette (sp?) using puff pastry spread with fresh ricotta and basil, topped with beautiful red field tomatoes. TJ didn't want to eat the tomatoes but we convinced her they were no ordinary supermarket tomatoes. Sharon made a salad with cherry tomatoes and olives and my favorite bottled dressing, Trader Joe's cilantro garlic. My dad bought some grass fed beef from a (somewhat local) farm called Hendricks. I tasted it and it was truly delicious.

Ben and Brenda had brought some dates stuffed with blue cheese, sliced fresh figs, asiago cheese and this really awesome spinach dip. I love having family who work at Whole Foods Market. They also brought a cake for dessert. Our wine was from Oregon . . .my dad had brought it back from his visit in Eugene with his brother. So really, almost our entire meal was bought locally.

It was nice to be all together and spend some time with the new twins. I also really like Sharon and it was fun to have her involved in our crazy family. More than anything, I am happy to see my dad experiencing joy. He's had a hard few years and it's great to see him enjoying his retirement.

Light Dinner and Fruit Desserts

Cassie's friend Kailaigh (sp) spent the day with us at the shore today. It was nice to meet her especially since they will be roommates next year. The girls ate dinner at Popeye's (!!!) and my dinner tonight was a butternut squash and green pepper grilled kabob. I boiled the squash for 10 minutes before skewering it with the pepper and putting it on the grill. It was really simple with just a drizzle of olive oil, salt and pepper.

Dinner was followed by two fruit desserts. Cassie had requested peach cobbler which I ended up making with peaches and blueberries. The dough was made from a mix that I picked up at Delicious Orchards earlier today. It was just simpler since we are at the beach without access to flour, sugar, butter, baking powder, etc needed to make a biscuit from scratch. There was no cinnamon in the house so I used a sprinkle of nutmeg. Syrup was the only sweetener in the fruit. The topping was a light whipped cream.

The second dessert was strawberry shortcake. I’m on a blueberry kick though (since they are local) so I mixed the strawberries and blueberries with a little sugar. I did keep a dish of strawberries separate since I know Bruce is a purist and would prefer it to the mixed berries. The dough was the same as for the dumplings and again, I used the light whipped cream to layer the fruit and the biscuits.

Awesome Birthday!!!!

What a fabulous way to spend my 36th Birthday! Chris and I spent the day relaxing, walking through Ocean Grove and hanging out at the beach. I made the fruit salad and it came out beautifully. I decided not to mix in the yogurt but will probably parfait it as a dessert or breakfast.

Later, we went to Target. I picked up a pair of sports sandals. I didn’t see any in the women’s department, so I bought a size 8 men’s. http://www.target.com/gp/detail.html/sr=1-1/qid=1183030264/ref=sr_1_1/601-8389595-3923343?ie=UTF8&asin=B000JNORBG
Tasha & Ed and Cassie each gave me money toward Chacos or Keens for my birthday so I’ll be doing more shoe shopping on Zappos later today.

Cassie got here in time for dinner. We prepared a yummy lobster dinner. We bought the lobster fresh from Jodi’s. I had bought some PURPLE potatoes at Delicious Orchards and guess what . . . they are purple inside! They made fun and tasty mashed potatoes. We also had corn on the cob and a mixed baby green salad with baby arugula, goat cheese, halved red grapes and a drizzle of cider vinegar and olive oil topped with fresh ground pepper and sea salt. Chris made a lemon sauce with garlic infused butter and olive oil that complimented everything.

After dinner, we went to Days for ice cream and since ice cream has become a rare treat AND it was my birthday, I got two scoops on a cone: Pralines & Cream and Mocha Chocolate Chip. Cassie got “It’s a Goody” hot fudge sundae and Chris got Pralines & Cream and Belgian Chocolate in a cup with malt topping. Really, they have the best ice cream I’ve ever had. By the time we walked up to the beach, my hands and face were covered in sticky cream. It was fun.

After washing up, we played a little miniature golf at Bradley Beach. There was a heat storm or something with lots of lightening far out in the distance and the sky was really red. We got home just before the biggest thunderstorm downpour I’ve ever experienced. It was intense with almost constant rumbling thunder and flashes of lightening.

It was so wonderful spending hours with Cassie and Chris and just having fun together. Definitely one of my best birthdays so far!

VACATION

Our very generous friends, Bruce and Gina, graciously let us stay in their beach house every year so that we can have a vacation. It’s a great way for us to start the summer and we gener
ally spend one or both weekends with them and have the house to ourselves during the week. One of the best things to me is that I have the time to just experiment with my cooking and make things exactly the way I want. Plus the most wonderful fresh and local produce is available. It's a great season to be vegetarian.

Today, we finally got to go to Delicious Orchards and we had a great time. The produce was beautiful and much of it was local and/or organic. It was so exciting to have such a bounty to choose from. When we got home, we spent the afternoon at the beach and then 3 hours making dinner. After dinner, we went for an hour long walk on the boardwalk before returning to the house for Cio Bella Sorbet (I had the Blackberry Cabernet and Chris had the Lemon). What a great day!

Most of these recipes are adapted from Vegetarian Times.

Grilled Corn and Black Bean Salad

Grill

2 ears of corn wrapped in foil
Half a red onion in 2 thick slices
1 Green Pepper halved

Meanwhile combine

Sliced avocado
Cilantro
1 Can Black Beans
Grape Tomatoes halved
Add in cooled grilled veggies and stir in
Juice of half a lemon
Cumin

Mix together and serve

Quinoa with Pistachios and Mint
Toast 1/2C Pistachios, chop coarsely and place in bowl
Grill small Vidalia onion and chop
Toast 1C Quinoa in pot
Add 2C Water
Bring to boil then simmer covered 15 minutes. Fluff with a fork and cool
Stir together,

onion, pistachios, and quinoa with
Lemon Juice
Olive Oil
Salt
Mint

Grilled Vegetable Salad (this will make a great veggie sandwich with hummus or stirred into an omelet. Also any extra marinade can be used as salad dressing)
Whisk together

Balsamic Vinegar
Olive Oil
Basil
Chopped Garlic
Pour Marinade Over
1 lb Asparagus
Sliced Portabellas (I actually used a mixture of wild mushrooms)
Sliced Zucchini
Sliced Red Onion

After marinating for 15-30 minutes, grill on low heat for 5-10 minutes
Reduce extra marinade on the stove over high heat. Throw a bunch of spinach into the reduction and steam until lightly wilted.
Stir together grilled veggies, marinade and spinach

Green Salad

Mesculin
Baby arugula
Sliced sheep’s milk cheese
Sliced dried pear
Drizzle of cider vinegar and olive oil
Fresh ground pepper

Tomorrow, I’ll be making a fruit salad with

Pineapple
Peach
Apricot
Grapes

Strawberries

Blueberries
Banana

I’ll toss the bite sized fruit with stonyfield farm fat free blackberry yogurt and vanilla yogurt

Christmas Brunch

How much do I just love Christmas?! This year was especially wonderful because we were all here together. Chris goes to his parents every other year and this was his year with us. Also, Margee Liz was in Puerto Rico last Christmas but was here this year. Christmas is always more festive with a baby in the house. Mom, Dad, Cassie, Ben, Brenda, TJ & Hee Ann were all here. It was a beautiful couple of days.

The Christmas Eve service was lovely. The music and dance really set the tone to move into the evening and Christmas day with a true spirit of the holiday.

I tend to prefer a Christmas brunch and we finish the day in mid-afternoon without a big dinner. This year's brunch came from Scandinavian menu in the January 2004 issue of Vegetarian Times. It was different enough to be special, but didn't fall into the realm of "one of Melissa's weird vegetarian meals" LOL

Scandinavian Christmas Brunch (with links to recipes)

Glogg (we replaced the alcohol with a cider/iced tea concoction and served it over ice)

Finnish Marmalade Muffins (SO GOOD)

Danish Egg Cake

Norwegian Winter Fuit Salad


Swedish Pancakes

Red Fruit Pudding with Cream

Deck The Halls

We had our annual Christmas tree trimming party. After playing around with the timing the past few years, I think settling on a Sunday afternoon was the right move. Of course, at this time of year, it is difficult to fit into everyone's schedule (unfortunately Cassie and TJ had to work), but because it's more informal, people can just drop by or stay all afternoon. They can bring their kids and/or come after (or before) church. I found it to be a flexible time for a holiday party.


There was a really nice mix of some of our favorite people from church, work, family and long time friends. I got so busy, that I forgot to take pictures of everyone. So I decided to post photos of some of the lovely ornaments people brought to put on my tree.


I thought it was really sweet of people to help trim the tree with decorations they brought. The first Christmas tree that I bought for my own place, was in 1995. I only had a few ornaments (every year, my mom would buy me one when I was growing up so that I would have a collection as an adult). Because the tree was so huge though, I still didn't have nearly enough ornaments. When I had the first tree trimming party, I asked everyone to bring an ornament.


In the 11 years since then, I have collected more ornaments than I can even use in a year. So each year I have a theme (the past 2 years are red and white). I'll use all kinds of ornaments, but I try to give it an overall look with a certain color scheme. I also then have a lot of ornaments that can be used throughout the whole house.


Because it was an afternoon party, we didn't have a ton of food, but we seemed to have just the right amount. Glen brought some crackers and cheese and wonderful pumpkin bread that helped round out the buffet. Chris and I made chili. I made vegetarian chili and Chris made turkey sausage chili. Earlier in the week, I made a much too big batch of chipotle black bean soup, (Soak beans overnight and drain. Saute oil, chopped onion, chopped peppers, minced garlic. Stir in oregano, cumin, chipotle sauce. Add Water, Bay Leaf, Black Beans. Simmer uncovered 2 hours (or till tender - could pressure cook). Stir in cocoa, oj, cilantro, scallions, salt. Simmer 5 minutes and serve) so I used it as the base for my vegetable chili and added sauted onion and peppers along with my chili powder spice mix and kidney beans. I almost forgot how to make it since it has been a really long time. It cooked down most of the day, and by the end of the day, was really thick with a really intense smokey flavor. We served it with sour cream, cheese and yellow rice: (from Moosewood Simple Suppers) Saute oil and brown rice and generous pinch of saffron. Add Water and Salt. Cover, boil, lower heat, and simmer 40 minutes.

We also served tortilla chips and apples with a velveeta and beer fondue (just put cut up velveeta with 1/2 cup of beer in a fondue pot and melt over low heat).

Of course since it's Christmas, I made a few batches of cookies. I got the recipes from Martha Stewart for peppermint merangues, chocolate espresso cookies and pumpkin cookies. I also made the Eagle Magic Cookie Bars (these are my favorite):
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Instructions
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.
Notes: Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows or butterscotch chips.

Holiday Kick-Off Dinner Party

For 10 years now, I have an annual tradition of hosting a very coordinated "pot luck" dress up/sit down dinner for about 20 people. It is always the Saturday after Thanksgiving and there is a core group of friends that somehow all can be traced back to Drew Univ. (even though I didn't know them in college and not all of them actually attended. . . lots of long complicated stories there). Some special guests we had this year were Ryan and Cassie's friend, Jessica who is from Jamaica and needed a place to stay for the long weekend.

This is my first party of the Christmas season. I spend all day Friday cleaning and getting the house decorated for Christmas. The table is set with Christmas linens and my special china. Since I observe "Black Friday" as "Buy Nothing Day," (in protest of all the excess consumerism), I have done all my grocery shopping earlier in the week. Plus, one year I learned the hard way that you can't find a whole fresh turkey the day after Thanksgiving.

From year-to-year, I've invited other special people from my life, but always included the group that I formed close friendships with in my early 20's. It's one of the only times that we all get together anymore and I know I can count on them to be there.

With growing families and a blessing of many friends, over the years, this party has grown to the point that our home can't quite handle the chaos.

This year, we made the difficult decision to only invite the "original group" and ask them to leave their wonderful children at home. This was especially hard for me because these are the same people who so openly welcomed me to bring Cassie to every possible event when she was a little girl. However, one child versus 6 or 7 makes a big difference . . . especially at dinnertime.

For the first time in a couple of years, I felt very in control of the planning and timing of this particular event and was able to enjoy conversation with good friends who I don't see nearly enough. This, to me, was such a special way to finish a week filled with good memories with friends and family.

The Menu:
Roast Turkey: Chris
Polenta Dome with Roasted Vegetables: Me

Autumn Salad: Tasha (coincidentally the same salad I made for Thanksgiving)
Tabbouli and Mashed Potatoes: Koryn and Suzi
Gran-Anne's Cranberry Walnut Dressing: Mom
Ed's Big Lasagne: Ed
Vegetarian Stuffing: Amy (who sadly couldn't join us this year because she was sick. She was so nice to send it with Suzi).
Creamed Spinach: Debbie
Apple Pie: Cassie

Tom and Mary brought some extra wine and Desha brought a yummy bottle of mint chocolate Bailey's.

Vegetarian Entree: Polenta Dome with Roasted Autumn Vegetables
(From Moosewood Celebrates)

Boil 4 C Vegetable Stock and 1 t Salt

Gradually pour in 2C cornmeal, stirring vigorously.

Reduce heat, stir frequently, until polenta a thick and cooked (should be firm but pourable)

Meanwhile:

Saute Until Carmelized (about 20 min)

2C Diced Onion

3 Garlic cloves, minced

1/2 t salt

Stir in and cook 3-4 min (add water if needed):

2 pounds Butternut Squash, peeled and grated

1T Fresh Sage, 2t Ground Fennel Seeds, 1/2 t Black Pepper

When ploenta is ready, stir in the vegetables. Add

1C Grated Cheddar

Pur polenta into an oiled 2 quart bowl and set aside to cool for 30 minutes.

Preheat oven to 400

Turn cooled polenta onto ovenproof platter

Bake 30 minutes or until hot.

Roasted Autumn Vegetables

Prepare Marinade;

1/3C EVOO

2T Balsamic Vinegar

5 Garlic Loves, Minced

1/4t pepper

1/2t Salt

2 T Fresh Rosemary

Toss each of the following vegetables individually in the marinade:

1 large onion, quartered

3 carrots, halved lengthwise and cut in 2" pieces

2 Sweet potatoes, peeled and cut in bite sized pieces

3 Zucchini, quartered lengthwis and cut crosswise in 2" pieces

2 Red or Yellow Bell Peppers, in 2" pieces

10 oz baby portabellos, halved

6-8 cherry or grape tomatoes

Roast onions and carrots on oiled pan for 30 min at 450. Turn heat down to 400 and add remaining vegetables. Roast all for 15 minutes, stir and roast another 10-15 min until carmelized.

Place Polenta Dome in center of large platter and surround with roasted vegetables.

Happy Thanksgiving

What a lovely Hinnen Thanksgiving! On Tuesday after work, I went out to my dad's and stayed till after Thanksgiving dinner. My brother, Brenda, Margee Liz and Brenda's sister, Evelyn, came out with Cassie and my sister and Hee Ann drove out too.

It was so nice in the morning to look out to the woods and see a family of deer. On Wednesday, we had to stop the car to let about a dozen turkey cross the road. It was a very peaceful setting to gather the family. My dad lost his wife right before Thanksgiving last year so it was good that we could all be together and create happy memories in his new home. Cassie said the blessing which was simply beautiful. I felt so Thankful to be in the midst of this loving family.

The big news of the day is that Margee Liz is going to be a big sister. It was a joyous announcement.

Ben brought a Pumpkin Pie that he made at work and made the gravy. TJ made her famous mashed potatoes. Dad made the turkey. TJ and I made cornbread stuffing. I also made the Autumn Salad from Moosewood Celebrates and green beans with lemon, garlic and salt. Hee Ann commented that everything was homemade - his family just opens a can of gravy. Of course, we had the canned cranberry sauce.



Autumn Salad with Maple Mustard Dressing

SALAD
Salad Greens
Grapes
Fennel
Red Onion
Goat Cheese
Apple
Walnuts

DRESSING: (BTW this is my new absolute favorite dressing)

3T Maple Syrup
1 1/2T Dijon Mustard
6T Cider Vinegar
1 1/2T EVOO
Salt and Fresh Ground Pepper

Kansas City with the Virtual Veggies

I just had one of the best weekends! In March, I joined Weight Watchers and came across an online community of vegetarians. Within this wonderful group, is a Virtual Vegetarian thread. Women, like me, who are on weight watchers and who are mostly vegetarian.

This weekend, 8 of us got together in Kansas City and all met for the first time in person. I am so amazed and impressed with these women. We all got along so well with no drama or competitiveness. Conversation came easily and it was like we had known each other for years (no doubt because we have been "talking" daily for months. Even me, who is generally in bed at 10 was up laughing and talking till 1 a.m.

On Friday night, we went to dinner at a tapas restaurant. We shared a number of delectable dishes and 2 pitchers of sangria. We ventured into Kansas City downtown on Saturday and ate lunch at Eden Alley. They had wonderful homemade bread. We had a variety of meals like pumpkin enchiladas, mushroom spinach loaf with marinara, and sweet potato croquettes. They had an amazing bread pudding and the most luscious pumpkin pie with orange whipped cream. According to TxGeek who called to encourage a cookbook, there may be one in the far future. We spent the afternoon on the Plaza.


Saturday night was so much fun. After a shopping trip to Wild Oats, we prepared (from the Moosewood Cookbooks):

Smokey White Bean Soup
Samosas with Tamerind Dipping Sauce http://www.molliekatzen.com/show/samosas.php
Walnut Feta Pate
Salad with garam masala toasted walnuts

Wondering1 brought us some of her famous soy banana "cream" pie. yummm. . . she also brought a dairy one because of Klo's allergy.



It was so good to be away and spend time with new people who are all on similar journeys. It has been a long time since I had this much fun for a whole weekend. I feel like probably a minute didn't go by that I didn't have a smile on my face.

Happy Birthday Cassie

Wow! I can't believe my baby girl is suddenly a beautiful, mature, smart 19-year-old young women. How can this be? I can still see my chubby cheeked little darling when I look at her. I think back to how terrified I was when I found out I was pregnant. I had no idea what God had planned for us by putting this precious joy in my care. It's been a long journey and I'm so thankful to have the honor to raise her and be part of her transformation.

It is nice that she is in school close to home. She had to be at work at 2:00 so she took the train this morning and we had a family brunch. It was a good reason to change over the dining room from summer to fall. We put out the autumn colored tablecloth and prepared a basket of winter squash for the mantel. I love the warm cozy feeling. Chris and I agree that 8 is the ideal maximum for number of people at a meal in our dining room. Ryan, my parents and my brother and sister all came over. My brother brought his daughter who was her sassy little self today.

Chris and my styles are definitely blending well to host a meal. At one time, I think we got in each other's way a lot and had competing flavors and tastes but it seems to be more in sync lately. It was very enjoyable and good quality time for us. The dishes all complimented each other and we had just the right amount.

Cassie's Birthday Brunch

Smoothies: Blended silk tofu, frozen bananas, frozen strawberries, peach nectar. These were a hit. They went down very easily . . . Cassie was the only one who managed to savor hers.

Fritatta a'la Chris: eggs (half yolks removed), carrots, onion, orange pepper, zucchini, parsley, and provolone cheese (not necessary but created a nice "crust" on the top). This was so light and the seasoning was perfect. Chris used his new Shun knife to chop the veggies in a fine even dice. The fritatta was served in his new LeCreuset pan. Both were bought with gifts from his recent birthday.

Pear Applesauce: Evelin brought me apples from her trip to the apple orchard weekend. I enjoyed some in a strudel, as a snack, on salad and finally used them up in this sauce of apples, pears, lemon juice and cinnamon stick. My sister commented that she wished she had her own kitchen so that she could experiment with recipes like this. It was so simple and so tasty and smooth. It's hard to eat processed food when you know how good the fresh stuff is.

Yogurt: I made yogurt last night to have for the week but thought it would be a nice addition to the menu. I think nobody really new what it was or how to use it so it actually wasn't touched. Fresh homemade yogurt is so good though. I am happy to have it for the week. It's just reconstituted non-fat milk and 2 T of Stonyfield Plain Yogurt as starter. I made it in the yogurt maker.

Waffles: At Cassie's request we had waffles. I wish I had planned better though. I didn't realize how long it would take to make waffles for 8 people since you can only make one at a time. Something I should keep in mind if I ever think to do it in the future. Anyway, I've been craving pumpkin lately so I made pumpkin waffles and basic waffles. It seemed that my family (except for Cassie who is relieved when I make something "normal") liked the novelty of the pumpkin since they were all eaten but not the regular ones. The pumpkin waffles were from the Post Punk Kitchen - my new favorite resource for creative vegetarian. They were almost vegan but I used 2T dairy yogurt instead of soy. The recipe is here: http://tinyurl.com/jqr96. The regular waffles were actually half whole wheat and half white flour. They were from Alten Brown's show. He's really entertaining. . . and his show is educational. It really helps me understand why and how food and recipes react certain ways. The link to the waffles is: http://tinyurl.com/h7bfa. They are just your basic good waffles. That's what I like about A.B. - he just gives you the basics and you can run with it or not as your imagination allows.

Cassie also, likes Kiwi so I sliced one and served it on a plate.

Of course what would a birthday party be without a cake??? So my pastry chef brother was kind enough to bake a carrot cake. It was the best carrot cake I have ever had. It was so light and the flavors were so perfect. The cream cheese frosting wasn't too sweet and you could taste every ingredient in the cake. I can't believe he works at the Whole Foods bakery and is in such great shape.

Overall, the meal was not WW friendly but I ate small amounts and didn't eat anything else all day. I'm not sure what that points are but I counted them as a days'. Tomorrow morning I WILL run.

Cassie's off to College

Well, my baby's off to college. I'm so proud of her and very excited. I just know she is ready for this new challenge. As she meets new people and stretches her critical thinking, she will grow into a woman who will do wonderful things.

I know this, and yet I am sad that this person, who has been part of my daily life since I was younger than she is now, is not in that same place in my life any more. It is the end of an era for us and while I know that the next stage will bring wonderful new changes, I cried after dropping her off.

Chris and Ryan came with us. After a very confusing check-in process, we helped her move in and unpack a bit. Goodness, this child has a lot of clothes and as the picture shows, the dorm room is not especially big. Then, we went to lunch in the cafeteria. Talk about mediocre! Cassie had a beef and gravy thing over pasta, mac salad, mixed veggies and rice. I had a mostly iceberg lettuce salad and hummus with pita.

Ryan had to catch a train back and Chris and I went to a very long information session. After, there was a Convocation and the incoming class was welcomed. This is the largest and most diverse class. We were strongly encouraged to say good-bye shortly after the convocation. By the time we left, Cassie had already met a bunch of people and was socializing with them. I know she'll do great. . .

Here is a recipe for the cookies I made for Cassie. They are from "The Muffin Lady" cookbook:

Bakeless Cookies
Boil for 3 minutes:
2 C Sugar
1/2C Milk
3T Cocoa Powder
4T Butter

Remove from heat and stir in
1/2 C Peanut Butter
3C Oatmeal
1t Vanilla

Drop cookies on sheet and chill.

Mustard Seed School Retreat

Every year the Mustard Seed School staff retreats for a couple of days before school starts. It's a great time to bond, catch up after the summer and begin planning for the coming year. We also worship together and pray for each child by name.

For the past couple of years we have stayed in Ocean Grove, NJ. This year we had less than friendly beach weather, but we had a productive few days of work and fellowship.

DAYS is the ice cream parlor near the retreat hall. You must go there if you are ever in Ocean Grove.

The retreat hall has a commercial kitchen and with the help of my co-workers, we made a lot of really good, healthy food. On Wednesday, we finished off almost all of the leftovers. It is such a joy to work with such passionate, dedicated teachers and I was happy to be able to contribute to the retreat in this way.

To follow are the recipes. They are for a large group and can be scaled down as needed. Most of the recipes are adapted from Whole Foods Market or Moosewood cookbooks.

Retreat Lunch Tuesday - Sandwich Board

Sonoma Chicken Salad (serves 18)
From the Whole Foods Market Cookbook

Prepare Dressing
3 cup mayonnaise
2 tsp apple cider vinegar
1/3 C honey
10 tsp poppy seeds
sea salt, to taste
ground pepper

Salad
Preheat oven to 375°F. Place
6 pounds boneless chicken breasts
in one layer in a baking dish with 1½ cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl.
Stir in Dressing and:
2 1/4 cup pecan pieces, toasted
6 cups red seedless grapes
9 stalks celery, thinly sliced

Mediterranean Tuna Salad (serves 16)
From the Whole Foods Market cookbook

Mix together
8 (6 ounce) cans chunk light tuna, drained well
28 ounces artichoke hearts, drained and coarsely chopped
1 cup chopped red peppers
1 1/2 cup Greek olives, coarsely chopped
1 small red onion, minced
1/2 cup Italian parsley, minced
1/2 cup basil, minced
4 garlic cloves, minced (1 teaspoon)
2 teaspoon dried oregano or 2 tablespoon fresh oregano
2 cup mayonnaise
6 tablespoons lemon juice
fresh ground black pepper

Roasted Vegetables (18)
Toss veggies with dressing and roast for 20 until the caramelize at 500
3 Red Pepper
3 Green Pepper
2 1/2 Red Onion
3 Zucchini
3 Yellow Squash
3 T olive oil
3t lemon juice
6 t dried Italian herbs
Salt and pepper

Black Bean Hummus
4 cups cooked black beans, drained (or 2C Black and 2C Garbanzo)
4 tsp lemon juice (or to taste)
1/2 cup tahini
4 cloves garlic, pressed or minced
2 tsp cumin
hot pepper sauce (to taste)
3 TB olive oil
6 tsp tamari
4 TB warm water
1 cup cilantro, chopped

Combine all ingredients except for cilantro in food processor. When combined, transfer to serving bowl. Fold in cilantro. Taste and adjust seasonings to taste

Retreat Lunch Tuesday - On the Side

Bistro Bow Tie Salad (serves 24)
From the Whole Foods Market cookbook (This made A LOT)

Mix together and serve
2 pund cooked bow tie pasta
4 small zucchini sliced
1 cup red onion, sliced
4 Cup pitted kalamata olives
4 Cup feta cheese
4 large tomato cut into wedges
2cup sun-dried tomatoes
20 Cups baby spinach
1 ¼ C Italian herb vinaigrette

Cheese Board
3 Cheese Board, Wasa Crackers, Grapes, Olives

Don't Forget
Sliced Bread, Rolls and Wraps for Sandwiches

Retreat Lunch Tuesday - Dessert

Ginger Peach Crumble
Preheat the oven to 425 degrees.
Evenly distribute
6 pounds peaches, peeled and sliced
Sprinkle with
12 tablespoons packed brown sugar
3 teaspoon ground cinnamon
Lemon Juice

Top with:
3 cup crumbled gingersnaps (about 60 gingersnaps)

Bake for 20-25 minutes until the peaches are bubbling and tender when pierced with a fork. Serve warm or at room temperature topped with Reddi Whip

Retreat Dinner Tuesday -on the side: Corn on the Cob and Tangerine & Olive salad and Israeli CousCous Salad

MORROCAN TANGERINE AND OLIVE SALAD
Combine
12 large tangerines Segmented
6 cup halved pitted Kalamata olives

Whisk
1 cup extra-virgin olive oil
4 tablespoon white wine vinegar
2 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper and put on top of:

4 head of butter lettuce, torn into 1 1/2-inch pieces

Moroccan Toasted Couscous (serves 16)
This is from the Whole Foods Market Cookbook

The Dressing
Heat together:
1/2 cup extra-virgin olive oil
1 Tbs lemon zest

Whisk into:
1 tsp cumin
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 cup lemon juice
1/2 cup orange juice
2 Tbs minced fresh ginger
2 Tbs honey
salt and freshly ground pepper to taste

The Salad
Combine & simmer 10-15 min
3 cups Israeli couscous, toasted 10-15 min at 375
3 cups boiling water
1/2 tsp turmeric

Combine the couscous with (I chopped the following ingredients finely in the food processor)
2 small red pepper, seeded and chopped
2 small yellow pepper, seeded and chopped
1 small red onion, minced
20 dried figs, chopped
20 dried apricots, chopped
1 cup craisins
2 cup pecans
1 cup cashews, chopped
1 cup minced fresh cilantro
3 Tbs grated orange zest

Pour the dressing over the salad and mix well.

Retreat Dinner Tuesday - Vegetarian Stuffed Peppers and Moroccan Chicken

Roasted Chicken with Moroccan spices

Marinate for 4-6 hours
6 pounds of boneless skinless chicken breast in:
3 cup olive oil
3/4 cup red wine vinegar
9 tablespoons ground cumin
4 1/2 tablespoons ground coriander
6 teaspoons ground cinnamon
6teaspoons salt
6 teaspoons sugar
3/4 teaspoon cayenne pepper

Pre-heat broil. Broil chicken in marinade until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side Transfer chicken to platter.

Sprinkle with
¾ C parsley (I didn't do this)

Makes 18 servings.

Middle Eastern Tofu Stuffed Peppers
This is from the Moosewood Low-Fat Cookbook

Saute 3 minutes:
8 Tblsp. Canola or other Vegetable Oil
8 large garlic cloves, minced
6 cups diced onions
1/4t cayenne
2 tsp. ground cinnamon

Add, cover and cook 3 minutes:
6 cups peeled and diced carrots
dash of salt

Add and cook 2 minutes
4 cup diced tomatoes (I didn't do this)

Stir in and cook 2 minutes then cover and set aside 5 minutes:
6 cups tofu -45 ounces (Freeze tofu overnight, thaw all day, crumble)
¾ C soy sauce
4 Tblsp. chopped fresh dill (1 tsp. dried)
8 tsp. fresh lemon juice
2 cup couscous, uncooked
1 cup hot water

Stir in:
¾ C currants or raisins

Preheat the oven to 375°.

Fill with ½ C filling:
16 large bell peppers, halved

Pour in bottom of glass baking dish:
8 cups tomato juice

Cover tightly, and bake for 45-50 minutes until the peppers are tender.
Serve Feta and chunky tomato sauce on side

Chunky Tomato Sauce
6 Cups

In a heavy, nonreactive pan, sauté 10 min
1C onions
6 cloves garlic
2t Olive Oil

Add:
56 oz Undrained Canned Tomatoes
Basil
Salt And Black Pepper

Staff Retreat Evening Dessert

BERRY TRIFLE (32) MAKES 2 TRIFLES

4 10oz frozen strawberries, thawed
4 10oz frozen blueberries, thawed
1 c Sugar
1/2 C Lemon Juice
6 C low-fat vanilla yogurt
1 1/4 low-fat sour cream
2t vanilla
2 fat-free pound cakes or angel food cakes
2C raspberry jam

Toss berries with sugar and lemon juice.

Combine yogurt, sour cream and vanilla

Cut cake in 4 lengthwise slices and layer with ¼ cup jam between slices ending with jam on top. Cut into 1/4” thick slices.
Line bottom and sides of large dish with cake slices. Spoon in ½ Fruit. Top with half of the yogurt. Layer with cake slices, fruit and yogurt mixtures. Cover and allow to set 4 hours.

Tracy and Ryan

Last night, Cassie's boyfriend, Ryan came to dinner with Ryan's mom, Tracy. They've been dating for two years but it's taken this long to get us all together. The kids are off to college in a few weeks so it was good to have another mom to commiserate/celebrate with.

The picture is Cassie and Ryan on Thanksgiving weekend.

Tracy mentioned she has a blog and it reminded me that a year ago I tried to start a blog and then didn't keep it up. But, here it is, just waiting for me.

It was a really enjoyable evening. I feel so blessed that we have a living room and a formal dining room. I love having a relaxing place to eat dinner and hang out after. Chris and I (and Cassie when she's around) sometimes spend hours at the table just talking, catching up and laughing a lot. It's usually my favorite time of day.

So, it was great to do the same with Ryan and Tracy.

Here was our menu with approximate WW points:
Mixed Greens with Buttermilk Dressing (1)
Corn on the Cob (1)
Pasta with Fresh mozzarella and Fresh Tomato Sauce (5)
Zucchini Cheddar Biscuits (3)
White Sangria (1) (but I had 3 glasses)
Juniors Cheesecake (7? Okay I know it's gotta be more. . . but can't deal with the reality today)

I'm am slowly perfecting my buttermilk dressing. The consistency was just right, but it was a little too garlicky. Maybe the garlic added some excitement to an otherwise boring salad. I bought the mixed "farm greens" salad in a bag and figured it had enough textures and I didn't need more veggies in the salad since they were in every other aspect of the meal. The dressing was made with:

Canola Oil
Basil
Garlic
Agave Nectar
Low Fat Buttermilk
Salt and Pepper

We also had corn on the cob. I picked some up on Tuesday at the farmers' market and it was the most awesome corn I have ever had. So I thought I would get some for dinner last night and picked some up at the supermarket. It was fine. . . Jersey corn in August is always going to be yummy but it just couldn't compare to what I had Tuesday.

I made "Vermont Summer Muffins" from Sundays at Moosewood which are really zucchini cheddar biscuits. http://www.greensgrow.org/recipes/3.2.html I don't think Ryan liked them, but this is the second time I've made them and I really enjoy them. . . They are a little different. The zucchini was from my co-op and I used a little more than the recipe called for. The cheese was low-fat and I used a little less.

The sangria was modified from a recipe I found in Vegetarian Times. I used
White Wine
Brandy
Peach Nectar (doubled the amount instead of using sugar)
nectarine and Lemons Sliced
I used a generous amount of Lemon Lime Seltzer to keep it light and refreshing

The pasta was a really flaverful taste of summer. We ate dinner at Tasha and Ed's last weekend and Tasha made a similar pasta dish that was really good (so I thought I'd copy her idea). I bought the tomatoes at the farmers' market - they were super ripe and I got them for $2 a quart since they were almost about to turn. . . . which made them perfect for the sauce. I pureed half of them with basil (also from the farmers market), garlic and olive oil. I used Barilla Plus penne because it has so much protein it's hard to justify buying regular nutrient-empty pasta. I tossed together more basil, salt and pepper, chopped tomatoes and diced fresh mozzarella. The "fresh mutz" was from Fiore's in Hoboken. http://www.fioresdeli.com/

Tracy brought over a cheesecake from "world famous" Junior's http://www.juniorscheesecake.com/. Oh my goodness. . . It was awesome. I've never had it before and I love cheesecake.

We don't have company as much as we used to so I put out the china and crystal with the blue and gold linen theme. We lit the candles in the mantel and kept the lights low (masks some of my poor housekeeping too LOL).

We had a nice time. It was good to get to know Tracy a little better. We all spend a lot of time in the same town at the shore (which is how Cassie and Ryan met many years ago). Tracy told us about Delicious Orchards which is near-by. It seems like such a cool place. I can't believe we didn't know about it (we try to stay very on top of good food options LOL). http://www.deliciousorchardsnj.com/. We are having our staff retreat down there and I'm preparing the menu. I LOVE Wegman's but I think I'll hit D.O. first and get all the fresh stuff I can before heading over to Wegmans for everything else.

I'm looking forward to seeing Tracy's blog and hopefully getting together again. Especially since between the shore, our kids and the fact that she works in mid-town near Chris, our worlds cross at a number of points.

So, I need to promise myself to keep up my blog this year and see how it might develop. Chris' brother is visiting tonight but I think it will be low-key and Chris will cook. I have a plum cake I made from Weight Watchers http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50384 but we still have leftover cheesecake so I imagine they'll go for the cheesecake.

The next "big" thing is the staff lunch and dinner at our retreat before school starts. I did it last year. It was a fun challenge to plan and cook for 30 people. It was great to have a lot of help with the prep work. I've posted last year's menu.

Peace,
Melissa

Last Year's Staff Retreat Menu

Grove Hall
Originally uploaded by As Seen Through Hazel Eyes.

MSS Staff Retreat Tuesday Lunch & Dinner

Tuesday Lunch:
Cheese Board with Almonds, Grapes and Baguette
Sweet Potato Chips
Tortellini with Spinach Walnut Pesto
Balsamic Chicken Salad
Roast Ratatouille
Tossed Salad
Strawberry Shortcake

Tuesday Dinner
Flour Taco Shells
Turkey Filling
Vegetarian Filling
Lettuce
Guacamole
Salsa
Cheese
Tortilla Chips
Corn Salad
Fruit with Vanilla Sauce (served in waffle cups)

Drinks
Iced Tea
Cranberry Juice
Seltzer
Coke
Diet Coke
Sprite

Tuesday Lunch

Cheese Board with Almonds, Grapes and Baguette
Sweet Potato Chips
Tortellini with Spinach Walnut Pesto
Balsamic Chicken Salad
Roast Ratatouille
Tossed Salad
Strawberry Shortcake


Cheese Board
2 (10-ounce) tins smoked almonds
1 pound wedge Brie
1 pound wedge Saga blue
1 (6-ounce) log goat cheese, any variety
2 baguettes, sliced
1 pound grapes, separated into small bunches

Pour nuts into bowl and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes.

Tortellini with Spinach Walnut Pesto
12 ounces chopped walnuts
6 family size (18-ounce) packages, cheese filled fresh tortellini
3 cups vegetable broth
30 ounces (3 packages) baby spinach, reserve a few leaves for garnish
6 cloves garlic
1 cup grated Parmigiano or Romano
3/4 teaspoon ground nutmeg or freshly grated
3/4 cup extra-virgin olive oil
Salt and pepper

Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.

Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.

Heat 1 cup vegetable broth to a boil and remove from heat.

Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
Coat hot, cooked tortellini with sauce

Balsamic Chicken Salad
6 pounds skinless, boneless chicken breast halves
3 cups chicken broth
1 1/2 teaspoon coarse salt or salt
1 1/2 teaspoon freshly ground pepper
2 cups raisins
Boiling water
3 cups olive oil
1 1/2 cup balsamic vinegar
1 tablespoon snipped fresh tarragon
Shredded lettuce
Finely shredded lemon peel

Flatten chicken slightly with your hand. Place in a rectangular baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.

Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.

Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.

In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.

To serve, slice and arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel..

Roast Ratatouille

4 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
10 baby eggplant, quartered lengthwise
12 baby zucchini, quartered lengthwise
10 plum tomatoes, quartered lengthwise and seeded
4 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper

Preheat oven to 500 degrees F. Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

Tossed Salad
Lettuce
Apples
Tomatoes
Assorted Dressings

Strawberry Shortcake
Sliced strawberries w/sugar
Pound Cake
Cool Whip

Tuesday Dinner

Flour Taco Shells
Turkey Filling
Vegetarian Filling
Lettuce
Guacamole
Salsa
Cheese
Sliced Olives
Tortilla Chips
Corn Salad
Tomato Rice
Fruit with Vanilla Sauce (served in waffle cups)


Chipotle Turkey Taco Filling:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 pounds ground turkey breast
3 small onion, chopped
6 cloves garlic, chopped
6 chipotles in adobo sauce, chopped
3 cup tomato sauce
3 rounded tablespoons chili powder, a rounded palmful
Salt
1 1/2 cup water
In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
Pico de Gallo:
6 vine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
2 small white onion, chopped
6 tablespoons chopped fresh cilantro leaves
Coarse salt
Combine all Pico de Gallo ingredients in a small bowl and serve.

Guacamole
4 avocados, mashed
juice of one lime
3 garlic cloves, freshly pressed
5–6 green onions, thinly sliced
1 cup cilantro, cleaned and chopped
1–2 seedless jalapeños, diced
Mix avocado with lime juice and then stir in the rest of the ingredients.
Tomato Rice
2 cup rice
2 cup tomato juice
2 cup water

Vegetarian Filling
1 cup onion, julienne cut
1 1/2 cup bell pepper, julienne cut
1 1/2 cup zucchini, julienne cut
3 cup black or pinto beans, cooked
3 cloves garlic
1 teaspoon oregano
2 teaspoon Italian seasoning
3/4 teaspoon black pepper
3/4 teaspoon red pepper
3/4 cup salsa of your choice
Cilantro
Sauté the vegetables in a nonstick skillet with 3 tablespoon water (i.e., steam vegetables), stirring constantly.
Season with garlic, Italian seasoning, oregano, black and red pepper, and cook 10 minutes, adding more water if necessary.
Corn Salad
6 cups corn kernels
12 large tomato, sliced in wedges
1 1/2 cup sliced red onion
1 1/2 cup chopped green pepper
cilantro
6 TB vinaigrette
Toss all ingredients until well mixed. Refrigerate at least 1/2 hour to let flavors blend.


Fresh Fruit with Cinnamon-Vanilla Sauce
2 cup granulated sugar
8 tablespoons cornstarch
8 cinnamon sticks
4 can (12 fl. oz.) Carnation Evaporated Milk
2 tablespoons vanilla extract
24 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)
Ground cinnamon (optional)
Waffle cone cups

Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla extract. Refrigerate for 2 hours or until well-chilled.

Arrange fruit in serving Dish. Top with sauce. Sprinkle with cinnamon, if desired.

Happy Birthday Mom!

Today's my mom's birthday. We had her over for dinner and Chris made chicken Parmesan. I got some Asian eggplant from the co-op I belong to (Purple Dragon) so he baked that for me (I'm the only vegetarian) and then cooked it with a red sauce and fresh mozz (or mutz as they say here in Hoboken).

I made a salad (the lettuce I got from the co-op was a little fibrous though) with carrots, zucchini (both from the co-op) and green pepper. I used a special julienne peeler to create an interesting look of ribbons in the salad. My sister (TJ) thinks it loses too much texture that way though. I tried making an Italian dressing but it wasn't as good as my melicious dressing. I made it with oil, balsamic and dried Italian herbs. I also added crushed garlic. Not the most exciting salad but it was the first thing to go so I guess I could have made more.

We had excellent corn on the cob - just right for this time of year! Also, we had Portuguese dinner bread (usually I would make the bread in the machine but simply did not have time). I would have loved to get Dom's bread but I completely forgot till I was almost home. The pathmark bread was fine though.

My centerpiece dish was linguini with a fresh tomato sauce. I sauted garlic in oil, added white wine (cartlidge & brown sauvignon blanc) and after cooking it down threw in fresh tomatoes (from the co-op - so beautiful!) that I had pureed in the food processor with about 2oz of basil. The tomato mixture barely heated up before I took it off the stove. I chopped up a tomato and some basil and shaved some fresh parm into long strips for garnish. It was a simple yet delicious compliment to Chris' chicken.

I made an iced tea with a flowery herb tea that my mom gave me for Christmas. I pureed some apricots and a peach from the co-op and stirred it in with a little honey. It was so so so good and refreshing. As it got to the end though, I realized I should have strained it. There was too much sediment from the fruit and TJ and Chris didn't care for it. Plus it stuck to the glass. Would definitely make this again.

Ben (my brother) couldn't come unfortunately because he was in Philly for work, but Brenda (his girlfriend) came with Margee Liz (my 1-year-old niece). Ben is a trained pastry chef and manages a whole foods bakery. Brenda brought a whole foods almond cake - it was like a tirimisu (my favorite dessert) but with ameretto. It was an amazing dessert and a perfect match with the dinner. Mom was concerned about the alcohol in it but I have a feeling the sugar is probably more harmful. Needless to say we spent less than 2 seconds discussing it and just enjoyed it for what it was - simply delicious!

Highlights:
We all chipped in and got my mom a photo printer. She loves her digital camera that she got after Margee Liz was born but doesn't have a good way to distribute her millions of photos. So I think once she figures out the printer, she'll be very happy.

My dear Cassie called to say Happy Birthday. She is in Georgia with her dad for the month and doesn't call very often but at least she remember to call her gran-anne. She's a good girl . . . I really miss her. (note to self . . . need to start planning her 18th birthday - September 22)

Brenda announced that she and Ben have made the decision to get married. Nothing fancy . . . just a simple celebration with family and close friends. They are planning to do it in the next few months.

Ben called in to say Happy Birthday to mom

TJ came with her new boyfriend. This is the first man she's ever brought over. She seems very happy and he seems quite nice. He's very likeable. It was good to see her with someone.

Margee Liz is almost walking. She's all over the place using the furniture to hold her up. What a doll!

It was a really nice evening - my mom deserved it and I hope she felt loved and celebrated.