Less Than 3 Months to Go

So there is less than 3 months to the wedding and I finally bought my dress last Saturday. (Thank you Michi and Sarah for all of your help with that!!)

There is zero wiggle room in this FANTASTICLY awesome dress I bought which means super healthy eating for the next three months. Which also means, no more Goat Cheese Medallions. :(

Luckily the Logan Square Farmer's Market is open every Sunday to supply me with fresh fruits and veggies. I enjoy organic strawberries in my morning bowl of Oatmeal and a fresh spinach or mixed greens salad as an afternoon snack. This week I was able to slice up a cucumber to go on top!

So I mostly eat the same thing day in and day out, which makes my blog a bit boring, but I will try to post some light, tasty treats for those who are also watching their waistline this summer.

First up, the beer had to go. My drink of choice is now an Arnold Palmer. I make my own sun tea (no calories and full of good anti-oxidants) and I mix in a bit of lemonade. 3/4 part tea, 1/4 part lemonade. serve on ice. :)

Goat Cheese Medallions

Yesterday was the first day the farmers market was open in Logan Square. Summer is officially here! Chris and I took our puppy Fred over and did our weekly shopping. Last night we dined on 99% local, organic foods: grilled pork chops, arugula salad with cucumber, cherry tomatoes and feta, and goat cheese medallions dipped in a warm marinara sauce.

Chris and I have ordered this goat cheese appetizer at a couple of restaurants and LOVE how they taste! So I decided to try it out myself and they turned out fantastic! We used chive goat cheese which we bought at the market. Yum!

1. Preheat the oven to 425 degrees.
2. Divide the coat goat cheese into 8 rounds.
3. Wisk together in one bowl an egg white, salt and pepper.
4. Pour bread crumbs into a second bowl (I used oat bread which I tore into small pieces with my hands)
5. Bread the cheese by first dipping each round into the egg and then into the crumb mixture, dusting off the excess between each step.
5. Arrange the 8 breaded goat cheese rounds on a parchment-lined baking sheet and drizzle with just a touch of olive oil over the top. Bake for 10-12 minutes, until the crust is crisp, and the cheese oozing.

Super easy and amazingly delicious!

Goat Cheese Medallions 5 out of 5 Spoons

Low Fat Ranch Chicken

Thanks to Sarah for passing along this recipe to me! Chris and I made this last night, along with a side salad of mixed greens and blueberry shortcake for dessert. Yum!

¼ cup fat free ranch dressing
½ cup corn flakes – crushed (we used Special K, b/c that's all we had)
spices of choice (parsley, garlic powder, onion powder, etc.)
salt (optional)
PAM

Preheat oven to 350°

Mix spices, salt and corn flakes in a bowl and set aside.

Spray cooling rack with PAM. Put chicken on rack on a cookie sheet.

Dip chicken in FF ranch dressing.

Roll chicken in corn flake mixture.

Lay chicken on cooling rack (on cookie sheet)
Cook until chicken is done, about 45 minutes.

Makes 4 portion
4.5 WW points each.

Low Fat Ranch Chicken: 5 out of 5 spoons

Cherries!

It's the of May which means we've officially hit Cherry Season! Last week I noticed bags of cherries at the grocery store and couldn't help but by buy two bags full! They make such a great mid-afternoon snack.

Here's some info on this tasty fruit:
The cherry is generally understood to have been brought to Rome from northeastern Anatolia, historically known as the Pontus region, in 72 BC.[1] The city of Giresun in present-day Turkey was known to the ancient Greeks as Kerasous or Cerasus.
By the Middle Ages, however, cherries had disappeared in England. They were reestablished at Tyneham, near Sittingbourne in Kent by order of Henry VIII, who had tasted them in Flanders.
Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats.[6] Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats.
Cherries have a very short growing season and can grow anywhere, including the great cold of the tundra.[citation needed] In Australia they are usually at their peak around Christmas time, in southern Europe in June, in North America in June, in south British Colombia (Canada) in July-mid August and in the UK in mid July, always in the summer season. In many parts of North America they are among the first tree fruits to ripen.

Cranberry Oatmeal Cookies

Jenn originally introduced Chris and I to these cookies, and we couldn't be more grateful! Trader Joe's has these Cranberry Oatmeal cookies in their freezer section. It only takes 14 minutes in the oven and you have fresh baked, warm cookies. And they're pre-rolled, so you can bake just 2 or 3 cookies if you want.
The tartness of the cranberries is a perfect compliment to the sweetness of the brown sugar. I highly recommend these cookies for an easy late night snack.

Trader Joe's Cranberry Oatmeal Cookies: 5 out of 5 spoons!

Doggie Biscuits

Here's a great recipe for homeade doggie biscuits. The yeast will keep their pee from killing your grass. The garlic will keep the fleas away.

2 c. whole wheat flour
1 c. cornmeal
2/3 c. Brewer's yeast
2 tsp. garlic powder
1/2 tsp. salt
2 egg yolks
3 beef or chicken bouillon cubes dissolved in 1 and 1/2 c. boiling water

Preheat oven to 375 degrees. Mix well. Working with half the dough at a time, roll dough to 3/8 inch thickness. Cut into desired shapes. Bake for 20 minutes on ungreased cookie sheet. Turn oven off but leave biscuits in oven until crunchy. Makes about 1 pound of dog biscuits that you dog is sure to love.

*You can substitute slow-cook oatmeal for cornmeal

Feed a Cold, Starve the Flu?

I have a very sick fiance at home. He either has a severe case of the stomach flu or he has food poisoning.

For once, I don't know what to feed him.

Anyone have any suggestions??

Grill

Last night Chris and I bought a new grill for our apartment. It's a Weber Spirit E-210. I don't know much about grilling but I'm sure Chris will put this to a lot of use this summer. In a couple of weeks our farmer's market opens up for the summer and we'll start buying great cuts of meat from our local farmers, Beth and Jody. I'm looking forward to my first smokey brat, hot off the grill!

Twirl and Swirl

Last night, BK offered Chris and 2 complimentary tickets to the Joffrey Ballet's spring performance. I have never been to the ballet before and wasn't sure what to expect but Chris and I both LOVED the show. The evening consisted of 4 performances and we both truly enjoyed each one. Those women are so tiny, muscular and flexible!!!
I just watched them amazed as they stretched their bodies into long, lean poses. And how they floated across stage, with such grace, it was truly breathtaking.

After the show, we headed to Swirl Winebar on Hubbard St. (downtown Chicago). BK's wife, Stephanie, is a flaminco dancer there.

Swirl is the type of place I typically would not visit, as it appears pretty swank and trendy from the outside. But Chris and I were both impressed with their menu. We shared a bottle of Malbec wine and nibbled on empinadas and toasted goat cheese and pesto on crisp flat bread.

Swirl Wine Bar food: 5 out of 5 spoons

Nothing to do with Food, but Inspiring None the Less

Mrs. Obama's speech at last night's New York gala:
"Our success was made possible with the encouragement of a diligent parent or teacher, a grandparent who told us we had real talent, an older sibling who paved the way and set a good example, a scholarship or grant that created an unexpected opportunity, or a neighbor or community leader who told us to dream big. That's certainly been the case in my own life...As global leaders, let's not underestimate the power each of us has to change the world for someone -– and let us not be afraid to try."

Morey's Seafood

For the life of me I can't remember if I've blogged about Morey's Seafood before. So I figured I would risk the double-blog and write on it today.

I discovered Morey's Seafood last summer and can't suggest this enough for a fast, flavorful and healthy meal! I often serve the Salmon with dill sauce when I have company over (Sarah can attest to the number of times we've dined on that fish). It's incredibly easy: 20 minutes in a 375 degree oven. They even provide the dish to cook the fillets in so there is little-to-no clean-up! And with each package you get 2 separately sealed fish fillets, perfect for those nights where you are only cooking for 1 person.

Tonight Michi is coming over for dinner and I'm cooking us up the lemon pepper tilapia. I'll be sure to post on how the food tasted.

You can find Morey's in the seafood section of your local grocery store. Jewel has them in the refrigerated section while Dominicks has it in their frozen fish section. A package of 2 fillets will run you about $8.00. You can see all of Morey's fish on their website: http://www.moreys.com/products

Morey's Seafood: 5 out of 5 spooons

Stella and Chewy's

Chris' and my dog, Fred, has allergies. We discovered this last summer when she itched most of her fur off. We had her on a special dry food for the past year and it helped a bit but it didn't cure her 100%. So at the suggestion of the people at her doggie daycare, we're now feeding Fred a 100% organic, hormone-free, raw food diet (along with some Benedryl and vitamins everyday). And wouldn't you know it, she is rarely itching anymore! Her fur is starting to grow back in on her knees!

Mixed in with the organic meat are 100% organic veggies and fruits. It's a bit gross to handle (it's like a raw meat patty) but Fred likes the taste a lot and it really does seem to be making a difference. And because there is no filler (i.e. salt, sugar, grain, etc.) in the patties, Fred rarely needs to poop anymore! Double bonus!! Here's a blurb from the website:
Our frozen dog food is made of 95% human-grade,USDA Inspected meats and bones, and 5% organic fruits and vegetables. It will help strengthen your pets’ immune system and add healthy years to your pets’ life. Contains naturally occurring taurine, an important amino acids.

Here's the food's website (it's even made sort of local, in Wisconsin!)
http://www.stellaandchewys.com/

Stella and Chewy's : 5 out of 5 Barks :)

Kashi

I was really excited a few weeks ago when my friend Sarah alerted me that Kashi was giving away free frozen entrees. You just had to go to their website, click the free button and they would send you coupon in the mail.
I like Kashi's crackers and oatmeal and so I was happy to try out their frozen lunches.

Yesterday I cashed in my coupon and got 1 box of Lemongrass Chicken. It was disgusting.

The texture was too grainy (it was the same as their oatmeal). The smell was unpleasant and the taste wasn't good either. I only got about 4 bites down and ended up tossing the entire meal.

Kashi Frozen Entrees - 0 out of 5 spoons

Frank's

Chris and I headed down to Myrtle Beach this weekend to spend time with his family. On Saturday evening, Aunt Katie treated everyone to a lovely dinner at Frank's, a well-renowned restaurant often featured in magazines such as Bon Appetite and Gourmet.

For an appetizer, Chris and I shared an order of the tasting Pan Seared Goat Cheese Medallion with Tomato Basil Fondue with Grilled Bread
Chris opted for the house salad where I chose the Arugula Salad with Roasted Beets, Goat Cheese, Corn Bread Croutons, and Citrus Vinaigrette
For dinner Chris ordered the Grilled Hanger Steak with Carmelized Balsamic Onions, Garlic Mashed Potatoes and Red Wine Demi Glace
While I ordered the Grilled 8 oz Filet with Parmesean Creamed Spinach, Garlic Mashed Potatoes and Red Wine Demi Glace

For dessert, I made homemade vanilla ice cream with fresh blueberries for the family.

Thank Katie for the wonderful meal!

NutriGrain Waffles

I love breakfast. Or more specifically, I love cereal! But with trying to eat healthy, cereal isn't the best option for me. In order for it to fill me up, I have to eat 2 big bowls, which is an easy way to consume hidden calories.
So instead, every morning I toast 1 NutriGrain Low-Fat Wheat waffle. Each waffle is 70 calories. I put a bit of peanut butter on top, for protein, and I'm full for a few hours!

This probably isn't the most local or organic breakfast option but it fills me up and is (hopefully) healthier than 2 bowls of Frosted Flakes. :)

Chew Chew

On Saturday night a group of us dined at The Chew Chew in Riverside, IL, for Chris O's birthday. Yet again I had a fantastic spinach salad with a honey mustard vinaigrette. Actually, it was a spinach salad with apples, candied pecans, bacon, grape tomatoes and a honey mustard vinaigrette. I'm drooling just thinking about it.

So I did a bit of research and there seems to be a million different ways to make this dressing. So, I've boiled it down to these simple ingredients:

Honey Mustard Dressing
olive oil
dijon mustard
honey
salt and pepper

I'm not sure how much of each to mix in, so it's going to take some experimenting. I like sweeter tastes, so I'll probably go heavier on the honey than the mustard. Has anyone made this dressing before? Any suggestions?

Bistro Campagne

Chris and I got engaged on Saturday night! It was such a wonderful evening and he took me to the best restaurant I have ever eaten at. Let me tell you a little bit about Bistro Campagne, located in Lincoln Square.

Per the website: Bistro Campagne is committed to the use of organic food products and strongly supports the sustainable, low impact agriculture movement.

Appetizer:
we both dined on Salade Maraichere au Chevre Chaud (mixed greens with a dijon vinagrette with a goat cheese crottin)

never have i ever loved a salad as much as i loved this one. holy cow, it was delicious.

Main Course:
Olivia: Steak Frites - pan-seared Tallgrass bistro steak prepared to chef's choice with french fries (chef chose to prepare it medium-rare, it was perfect!)
Chris: Porc au Pomme Cidre - Gunthrop Farms pork shoulder braised in apple cider, roasted loin, semolion cake and apple-celery salad

both of our main courses were incredibly delicious.

Dessert:
Olivia: creme brulee - chilled vanilla custard with carmelized top
Chris: Pot-de-creme au chocolate - dense milk chocolate pudding with creme chantilly

all with a bottle of Pinot Noir and some champagne.

This is my new favorite restaurant in the city of chicago. The food was incredible, the service was amazing and the atmosphere is cozy and lovely. He couldn't have picked a better place to take me to celebrate our engagement. Yay!!

Simple Seasoning: Day 5

On the final day of our week of seasoning, I've decided to ask the question, "What do I almost always have nearby when I'm cooking a meal for friends?"
Cocktails!
So there are lots of things you can do with red wine to add a more robust flavor to your food.
- Stir some of the red wine into a marinara sauce and serve over pasta
- pour some red wine on top of a roast and let the meat simmer in the juices for a few hours in the oven
- add some red wine to a beef stew recipe and let your crock pot do the work!
- do a red wine reduction for a glaze over meat

And for you beer lovers out there:
- marinade your chicken with a tasty beer, for a juicy bird
- fry up some cod in a beer batter
- add some dark beer (like guiness) to your stew for an extra rich, hearty flavor


Bon Appetite!

Simple Seasoning: Day 4

I didn't grow up putting salt on food. Honestly, I can't even remember if salt was put on the table during dinner. When I did eat salty food, growing up, it usually was too salty to the point where I didn't enjoy the flavor.

Salt can be a great, simple seasoning for most foods. When I began adding pinches of salt to my cooking, it took awhile for me to figure out how much a 'pinch' should be. I also have cooked using sea salts but I don't care as much for the large grain in sea salt.

So, instead, I keep salt in a salt cellar (as shown in the attached image) right next to my stove. It's easy when cooking meats, vegetables or pasta to grab a pinch and sprinkle it on top. I think I salt lightly, compared to other folks, but the flavor is just enough for my palate. And I prefer adding the salt during cooking, versus while at the table, so the flavor can cook/seep into the food during preparation. Doing so will give a fuller flavor to your dish.

Simple Seasoning: Day 3

Garlic has to be one of my top favorite seasonings of all time. I'll throw garlic in or on just about anything. A couple ways I cook with garlic:
1) when cooking chicken I will cut slits into the skin of the chicken and slide whole cloves are garlic under the skin so when the chicken cooks in the oven, the garlic flavor will seep into the meat. be sure to throw away those cloves of garlic though, do not eat them, because they'll have touched raw chicken.
2) i'll mince up garlic, throw it into a skillet with olive oil and some fresh green beans and sautee over low heat. yum!
3) i'll rub cloves of garlic on fresh, crusty bread and then heat the bread up in the oven for some yummy garlic bread
4) when i'm in a rush for dinner but want to add just a bit more flavor, i'll mince up fresh garlic and add it to canned tomato sauce (like Ragu or something) to put over a plate of pasta. Just this smallest bit of fresh garlic will add wonderful flavors to any Italian dish!

If you get frustrated peeling the outer layer off the garlic clove, try this easy trick: take a wide chef's knife and rest it on top of a clove of garlic (horizontally, so it's parrallel with your cutting board). take the heel of your palm and give the knife a good wack and the skin of the garlic will just fall off. Here's a video to show you how:
http://www.youtube.com/watch?v=rEJbfJlkfCs

Simple Seasoning: Day 2

Lemons are cheap, delicious and beautiful! Grab a low glass bowl and fill it up with bright, yellow lemons. Place that bowl in the center of your dining table and voila!, you have a gorgeous centerpiece!

Then grab one of those lemons and slice that puppy up to do the following:
1) add slices to a pitcher of ice water for a zingy springtime drink
2) squeeze half a lemon over fish, veggies or into a salad dressing for a hint of zip!

Tip: be sure to squeeze that lemon over the cupped palm, of the opposite hand. The juices will run through your finger tips onto the food but your hand will catch any stray seeds that decide to spring free.

Simple Seasoning: Day 1

It feels a bit like spring here, in Chicago, with the warming temps and constant drizzle. I love the changing of seasons (as long as it's changing from winter to spring, that is). So in honor of seasons, I have decided to dedicate this week to the art of seasoning.

I used to think seasoning food was a tricky thing which I found daunting and scary. I figured only the best cooks knew how to season food properly, but I've come to find that anyone can make their food taste better. It doesn't take much and it doesn't have to cost much either. Keep a certain few key items on hand, and you can easily season any dish you prepare!

First up, own good pepper. By good I mean whole pepper that you freshly grind up when preparing a dish.
I really like Crate and Barrel's 5 Pepper Blend. There a bit of spice to the blend, but not too much (and thank goodness because my midwest palate can't handle too much heat).

So when preparing any dish, sauteed green beans, meat, or pasta, grind up some fresh pepper on top for a simple seasoning solution!

Enoteca Piattini

This is one of my new favorite Italian restaurants. It's not new to the city but it's new to me, as Chris just took me there for the first time about a month ago. We dined there again this past weekend and plan to meet friends there this coming weekend. On Sundays they have a 'Buy 1 Entree Get One Free' special!
Here are the details of this fantastic restaurant:
Neighborhood: Sheffield/De Paul
934 W. Webster Ave.
Chicago, IL 60614
773-935-8466

John Butera, of the Butera Foods family, brings fireside fare at a fair price to the De Paul neighborhood. The spacious two-room wine bar offers a relaxed and romantic setting for couples, friends and families to enjoy delicious Italian cuisine by candlelight. Select from the 40 wines by the glass behind the long, copper bar or choose from the list of 600 bottles. The menu (served in portions that will leave you full, but not unbutton-your-pants full) includes Italian favorites like penne, rigatoni and spaghetti as well as trademark dishes like bistec alla Webster, steak in red wine reduction served with mashed potatoes, and taglio dell'agnello, New Zealand lamb served over spinach. The mista salad, with dried cranberries, goat cheese and walnuts, and the daily ravioli come recommended by the staff. Save room for espresso or desserts like panna cotta and made-from-scratch cannoli.

The Case of the Balsamic Bandit

BEND, Ore. - A sign hangs amid the bottles of vinegar at Newport Avenue Market. It's simple, to the point: "Thanks to the Balsamic Vinegar Thief this area is now under surveillance. We will get you." The last sentence, it should be noted, is underlined. For about a year, a thief pinched bottle after bottle of balsamic vinegar from the store — and not the low-end stuff.

No, this thief was after bottles that go for $30 or $40 a pop. "Thieves with good taste." That's how owner Rudy Dory explains them.

The store figured out what was going on when the order writer noticed he was buying a lot more balsamic vinegar than what the store was actually selling. The market has quite a large balsamic collection, but the thefts were noticeable.

So the sign went up.

A couple months ago, workers caught someone who they think may have been the balsamic bandit. The market didn't press charges, just banned the alleged thief from the store. Dory wouldn't say much about the suspect, just that it was a she.

So we are left to speculate. Maybe she needed that that last little ingredient for her many dinner parties. Maybe she was selling it on some sort of gourmet black market.

Whatever it is, Dory said, "it really irritates you."

"We don't know if we got the person or not," he added. The store has seen a slowdown in balsamic loss, but it hasn't stopped.

For now, the sign stays.

A Home Cooked Meal

On Saturday night, Megan and I cooked a meal for her hubby Barret and my boyfriend Chris. It was delicious! Here was the menu:

appetizer: warm brie, fresh bread, raw honey
appetizer: garlic cheese and fresh bread
main course: pot roast cooked with red wine and red onion
side dish: sauteed green beans and garlic
side dish: corn bread with homemade honey butter
side dish: baked carrots with a brown sugar glaze
dessert: apple cake

and lots and lots of wine. :)

Megan leaves this week for the Arctic Circle, where she is going to study climate change for the next two weeks. Bon Voyage, Megan! Can't wait till you come home so we can cook up another yummy meal!

Green City Market

My girlfriend, Megan, and I explored the Green City Market this morning. This is the first time that she or I had ever been to this particular farmers' market and this is the first year that the market has been held year round. During the winter months the nature museum, by the lake, is hosting the market on Saturday mornings.
I was so surprised by how many farmers there were! I bought a jar of raw honey from Southern Illinois farmer. We bought a baguette from a local, organic bakery. I bought a red onion and a basket of apples from some Michigan farmers. I got a dozen eggs from another farmer and a pot roast from yet another farmer.

It was such a great way to spend the blah, February morning...poking through fresh foods and chatting with farmers about the animals and harvests. Oh yeah, we also bought some cheese from a dairy farm in Wisconsin. It was delicious!!

Tonight Megan and I are cooking a nice meal for her husband, Barrett, and my man, Chris. The four of us are going to dine on the following: pot roast, glazed carrots, sauteed green beans and garlic, cornbread with homemade honey butter, baguette and cheese as an appetizer and a homemade apple cake for dessert. I'll try to snap some photos of the meal to post to the blog.

I'm so happy I found a winter market. :)

Hard Boiled Eggs

Just in case someone wasn't sure how to do this....

Place eggs into saucepan and then fill with water until the water is over the height of the eggs.

Place saucepan on stove, high heat until water boils.

Reduce heat for a soft boil.

Boil for 10 minutes.

Turn heat off and let the eggs sit in the water until the water is cooled (about 20 minutes). Drain the water and store eggs in the refrigerator.

This method will get you hard boiled eggs with the least amount of shell cracking. If you set the eggs in the already boiling water, often times the shell with expand and crack...or they will crack when they hit the bottom of the pan. It's easiest to add the eggs at the beginning.

The Incredible Edible Egg

Eggs are low in calories, a great source of protein and if you buy free range/organic eggs, they're usually fairly low in cholesterol. I started cooking more with eggs this past summer, as I would get 2 dozen a month from my meat farmer. During the winter months, I've opted to buy organic, free range eggs at the grocery store. (Thank you Wild Harvest!)
FYI: Beware egg cartons that read "Made from Vegetarian Chickens". Chickens aren't supposed to be vegetarian. A chicken can be 'cage free' but not be 'free range'. The word 'vegetarian' usually alludes to the fact that the chicken isn't in a cage but it probably isn't outdoors either. If chickens are running outside, they're gonna peck and eat at worms, grubs, bugs, etc. There's nothing vegetarian about that. :)

Here are two easy recipes for yummy egg salad sandwiches.

#1 - for those who like a bit of spice
2 hard boiled eggs cut up
1 tbs of light mayo (or more, depending on your preference)
1 dollop of dijon mustard (i use Grey Poupon)
some fresh cracked pepper
mix all together in a bowl and serve with bread

#2 - for those with a sweet tooth
2 hard boiled eggs cut up
1 tbs of light mayo (depending on preference)
some fresh cracked pepper
1/2 tsp of white sugar
mix it all together and serve with bread

In the past 6 months I've tried to lower the amount of white, refined flour in my diet so instead of using two pieces of bread for a sandwich, I put all of this egg salad on one slice of bread. I think I'll have one of these open faced sandwiches for lunch tomorrow!

Bon Appetite!

Poultry Seasoning

Last night for Chris' and my dinner, I roasted a whole chicken I got from our meat farmer. It's so incredibly easy to roast a chicken but the key is to have good, easy seasoning.

The best seasoning I've found is Olde Thompson's Poultry Seasoning. I got a free sample 2 years ago, while working for Crate and Barrel, and it's delicious! And it lasts a really long time! I'm going on 2 years with the same bottle of seasoning and it's not even half way gone.


How to roast a chicken: wash the bird and pat it dry with a paper towel. Brush olive oil on the outside of the bird to help seal in the juices. Then grind this poultry seasoning all over the outside of the bird. I also sprinkle on some freshly ground pepper.

You can stick an onion or some garlic into the cavity of the bird but I've found that Olde Thomspon's seasoning is fine on it's own.
Heat the oven to 450 degrees and put the bird in there (with the legs on top and pointing to the back of the oven) for 20 minutes. This will sear the skin and help trap the juices, which makes for very moist chicken. Then lower the temperature to 350 degrees and cook for another 50-60 minutes (depending on the size of your bird).

Bon Appetite!

Cool Congregations video

Click here to watch the hilarious video made by Vince and his wife Rachelle, for my church's Cool Congregations launch. This video aired this past Sunday at both morning services. I love that the Green Team (which I am the leader of for my church) has such great support from the other congregants.

Vince's Video

LUSH

Last night I needed to pick up a bottle of red wine for dinner at Chris' sister's place. Instead of going to Jewel, the chain grocery store in my neighborhood, I decided to stop into a wine boutique called LUSH. Right away I noticed the displays of $10 wines they had. That's right up my alley!

So I think instead of shopping at Jewel for wine, from now on I will support this local business. The wine costs the same either place but with LUSH I get great service and I feel good helping out my local establishment. :)

Spamalot

Chris and I saw Spamalot on Saturday night. It was hilarious!! So here's a recipe for SPAM

Enchilada Breakfast Casserole (back to index)

12 oz can SPAM - cubed 1/2" 4 eggs
1 small onion chopped 2 cups whipping cream
1 small green pepper, chopped 1 tbsp all-purpose flour
1 small tomato, chopped 4-oz can diced green chiles
2 cups shredded Cheddar cheese 1/4 tsp garlic powder
8 7" flour tortillas Picante sauce

Place about 1/4 cup SPAM, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of tortilla. Set remaining cheese aside. Roll up jelly-roll fashion; place seam side down in greased 13x9" baking dish. In small bowl combine remainin ingredients; blend together with wire whisk. Pour over ehchiladas. Cover; refrigerate overnight. Heat oven to 350. Bake, uncovered, for 40 to 50 minutes or until egg mixture is set. Sprinkle with remaining cheese. Return to oven; bake for 5 minutes or until cheese is melted. Serve with picante sauce. Yield: 8 enchiladas.

The Land of Milk and Honey

My mom landed in Israel yesterday, where she will spend the next two weeks touring the Holy Land. In her honor, I decided that today's post would be about why Israel is referred to The Land of Milk and Honey. Here is what I found online:

When G‑d spoke to Moses at the burning bush, He informed him that He would redeem the Israelites and bring them to a "good and spacious land, a land flowing with milk and honey..."1 Honey here (and elsewhere in the Scriptures) is generally understood to be a reference to fruit nectar, specifically date honey—not bees' honey.

1) Nachmanides2 writes that the key word in the verse is "flowing." Fruit trees grow in many different terrains, but their produce overflow with nectar only when the land is especially fertile, when the trees are particularly well-nourished.

Similarly, livestock survives in many habitats, but only overflow with milk when they are in particularly fertile pastures.

Thus, a "land flowing with milk and honey" is indicative and symptomatic of a greater good—the fertility of the Promised Land.

2) The Midrash3 explains that milk symbolizes superior quality, richness of taste, and nourishment. Honey represents sweetness. The goodness of Israel is both nourishing and pleasant.

3) Some point out that honey and milk share a paradoxical quality. Honey is kosher, though it is produced by a non-kosher insect. Milk is kosher, though it comes from a cow whose meat may not be eaten together with milk.

O Organics

Another grocery store chain has made the business decision to invest in organic food. Safeway has created the label O Organics, which offers a ton of organic food options. And these are usually less expensive than other organic brands like Horizon or such.

I don't know much about where this food comes from or how ethically they treat animals and workers...but I figure it's better than nothing! I will do some research on whether Hy-Vee is developing an organic brand. For my L.A. readers...do you see O Organics or Wild Organics on your grocery store shelves?

Tasty Beverages for a Locavore

Once I committed to being more of a Locavore, it's been easy to think up new areas of my life in which I can support my community. Veggies, fruit and meat were an obvious choice but I realized that it's also easy to support local businesses when I'm out having drinks with friends. All I need to do is order beers made in my region/state.

Chicago has a couple of breweries to choose from and the wheat beer 312 is found at most bars. So this is the drink I order, whenever it's available.

This is just one more way I can support the small businesses within my community. I urge you to find the name of a brewery in your area, and the beers that they brew, and next time you find yourself at a happy hour, opt to buy the local beer instead of that Belgium beer. Such a small change can have a large impact.

Cheers!

Local First Chicago

I was told about this website, that promotes local businesses:
Local First Chicago

I added the link to the right of this webpage.

Beef Stew

1 peeled and chopped potato
1 diced yellow onion
1 peeled and chopped carrot
8 oz of tomato sauce
1 can of low fat cream of mushroom soup
2 cloves of chopped garlic
fresh ground pepper (to taste)
Beef in one inch cubes

Brown the beef in a skillet on all sides (so it doesn't fall apart in the crock pot). Add all ingredients to crock pot and stir. Set on high for 3-4 hours or low for 7-8 hours. You can also spray the crock pot with Pam before adding the ingredients, which makes clean up even easier.

This recipe is an easy and delicious way to cook up Beef Stew. I picked up some stew beef from my farmer on Saturday and can't wait for dinner tonight. I think Michi is coming over to dine with me before we head off to swim class. Yum!

Grocery Shopping

I had a busy afternoon today doing my weekly grocery shopping. My meat farmer, Jody, was in the city giving out meat shares and I had placed a special order for which I was to pick-up today. Usually Chris and I buy a 3 month share of meat but we're holding off on buying a new share until spring rolls around and the grill comes out in full force.

In the meantime, Jody lets me pick and choose a few meats to buy. Today I got 1 lb of ground hamburger, a ham steak, a pot roast, stew beef and Italian sausage. These are all good, hearty cuts to get me through a dreary February. My crock pot is going to earn it's keep this month!

I picked up the meat at a local wine shop called Provence (in Logan Square). The shop owner lets Jody deliver shares there during the winter, when the farmers markets aren't being held. So I got to chat with the shop attendee about their cheese and honey selections. Provence had a great selection of local cheeses but he suggested I go to their Lincoln Square location so I can taste test some different varieties before purchasing. I think I will take him up on that offer.

But I couldn't resist purchasing a half gallon of apple cider, from an apple orchard just north of the city. I'm anticipating the cold night I can heat up some cider in a pot with a couple sticks of cinnamon. mmmm.....I can smell it already...

Bonkers

In honor my friend Sarah, who got rear-ended on her drive home from work yesterday and bonked her head.
Thank goodness the doc's gave her the A-OK!

Bonkers was such a yummy candy. Remember the gooey filling in the middle? And the commercials where people would take a bite of it and a tidal wave of water would rush over them. Whatever happened to Bonkers?

Bittersweet

Last night, Michelle and I ventured to the restaurant Bittersweet for dinner and dessert. Bittersweet is a little bakery shop on Belmont, near the red line, which has been around for awhile but both Michi and I have never eaten there before.
For dinner we shared a roasted turkey, havarti, carmalized onion panini with chips and homemade straweberry lemonade. For dessert Michi had the Banana Cream Pie Cupcake and I had the mini cheesecake with fresh raspberries. It was all sooo delicious.

Then we capped off the evening with two glasses of red wine at Frasca's. Bon Appetite!

Peanut Butter

I have spent the past two months searching and taste testing natural peanut butters. It's been a brutal task. :)

Peanut Butter is a healthy way to get protein into your diet and it's a filling, delicious snack. Every afternoon I treat myself to an organic Gala apple with a bit of peanut butter smeared on it. Yum....

Now the problems I saw with Smuckers Natural Peanut Butter were the following:
1. the need to stir is annoying
2. usually the oil doesn't mix all the way, so about halfway thru the jar the peanut butter gets grainy and dry
3. doesn't spread very easily
4. can have a dry taste to it

I decided to try Skippy's Natural Peanut Butter and it was delicious! There is a little added sugar and palm oil, unlike the Smuckers, but it's much healthier than regular peanut butter. So it's one of those in-between compromises that I'm willing to go with.

Smuckers Natural Peanut Butter 3 out of 5 spoons
Skippy's Natural Creamy Peanut Butter 5 out of 5 spoons

Spain, On the Road Again

On the weekends, I enjoy watching the show Spain, On the Road Again on PBS. The show stars Mario Batali, Gwyneth Paltrow, a food critic and a Spanish actress. The four of them spent time driving around Spain, dining on local foods and wines. I don't know much about Spanish food but the show makes me want to spend the summer driving around Spain as well. Here's the recipe from today's episode, for Paella:

Serves 6

* 1/2 cup extra-virgin olive oil
* 6 large scampi or Dublin Bay prawns in the shell
* 1 medium Spanish onion, cut into 1/4 inch dice
* 1/2 cup pureed ripe tomatoes
* 1 teaspoon Kosher salt, or to taste
* 1 teaspoon saffron threads
* 1 tablespoon sweet pimentón (Spanish smoked paprika)
* 1 pound cleaned cuttlefish (or substitute calamari), cut into 1-inch pieces
* 2 quarts Fish Stock
* 2 cups Bomba or other short-grain rice
* 1 pound monkfish tail, cleaned and cut into 1/2 inch cubes
* 1 pound Manila clams, scrubbed

PHeat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the scampi and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly. Add the stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add monkfish and clams, arranging them in nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes. Reintroduce shrimp to paella, taste for salt and add it if needed, then cook, again without stirring, for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don’t worry, this is what you want). Remove from the heat and let rest for 10 minutes before serving.

In Honor Of Rod Blagojevich's Impeachment

A recipe for Peach Cobbler:

1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can drained, sliced peaches
1 tsp. cinnamon
3 tbsp. sugar

Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. Pour the batter into the melted butter *Do Not Mix into Butter*; place peach slices on top of batter. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees.