baked haddock with crumbs

I don’t think this is quite normal, but as a kid I can remember always looking forward to eating a dinner of smelts at my grandparents’ house on Sunday night.  Memere would be fussing in the kitchen, standing watch over a pan of tiny fish that had been coated in white flour and then fried into thin, buttery bites.  If we were lucky, she’d pan fry some potatoes and onions on the side, too.

I was in love with the fish.  Or maybe I was in love with being served dinner by Memere on some Sunday evening.  Whatever the reason, I still find myself looking forward to any dinner that involves fish.  Be it trout, cod, tilapia, salmon or sardines.

I love fish.

Did you know that the new 2010 Dietary Guidelines for Americans recommends eating at least 8 oz. of fish a week?  This can come easily, in the form of a tuna fish sandwich.  Or, if you’re brave, a chopped sardine salad (it really is delicious, by the way.)

Of course, considering how quick and simple it is to make most fish in general anyways, you may find it to be the perfect weeknight dinner.

Baked Haddock with Crumbs + Steamed Asparagus with Lemon + Brown Rice

=

A Healthy 30 Minute Dinner

This is one of my most favorite weeknight meals.  It’s not always easy to find simple dinners that are both healthy and delicious.  This one fits the bill just fine.

I love fish.

Baked Haddock with Crumbs

For the breadcrumbs, I usually just make my own with a loaf of Ezekiel sandwich bread.  About one medium slice of bread equals 1/4 cup of dry breadcrumbs, so this recipe would require you to pull out 4 slices.  Simply chop into small bits, toss on a baking sheet, and heat in a 350 degree oven.  Check it every 3 minutes or so, cooking until dry but not overdone.  Grind in a blender or food processor to the consistency of breadcrumbs (optional: add italian seasoning and freshly grated Parmesan.)

I highly recommend squeezing some fresh lemon juice on top of the fillets right before serving, as this really does enhance all the flavors.  ENJOY! 😀

• 2 lb. haddock fillets
• 1/2 cup milk
• 1 beaten egg
• 1 cup bread crumbs
• 1/4 tsp. sage or italian seasoning
• 1 tsp. onion powder
• 1/2 tsp garlic powder
• 1/2 tsp. parsley flakes
• 1/2 tsp. paprika
• salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Mix bread crumbs and spices in a bowls.  Beat egg in small bowl; add milk in another small bowl.  Spray a square casserole dish well.
3. Dip each piece of fish in milk, then egg, then coat well with bread crumbs.  Place breaded fish pieces in casserole dish; sprinkle with lemon juice and dot with butter if desired.  Bake 30 minutes or until fish flakes easily.  ENJOY! 😀

Question: Fish…yay or nay?  And what kinds do you prefer?  How do you usually prepare it?

Advertisement

a list of to-do’s

The Ever-Growing To-Do List

1. Finish major clinical case study and put together presentation.
2. Finish three mini clinical case studies.
3. Finish budget case study and present it to the panel.
4. Finish abstract and present at the upcoming MDA conference.
5. Finish poster for the hospital’s cafeteria.

Tell me this.  Is there any better feeling than crossing off an item from a to-do list?  Sigh.

The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!)  The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.

I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.

It was fun to put together (although it really did leave me feeling kind of hungry. 😉 )

By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.

Time to stretch the legs with a brisk walk before dinner!

The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange.  So beautiful.

And despite the 15 degrees, I actually felt warm.  The sun felt so, so, so nice on my face.

What a deliciously invigorating walk.

I couldn’t decide on any one dinner tonight.  Which is why I didn’t.  Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.

A little of this.  A little of that.  Different flavors, textures, and moods.  I like to think that it’s a little like eating a three course entree. 😉

(1) Spinach and Egg Scramble

(2) Homemade Baked Beans, pulled from the freezer

(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar

(this tasted like summer!)

One item crossed off my to do list.  Poster complete!

One refreshing pre-dinner walk.

Three course meal.  Not at all fancy.  Completely delicious.

Two hours left to read and relax before bed.

Spinach and Egg Scramble

Serves 1

This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese.  If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.

There’s nothing at all fancy about this scramble.  In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school.  Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal. 😀

• A few large handfuls of fresh spinach, chopped
• 1/4 an onion, chopped fine
• 2 whole eggs + 1 egg white
• splash of milk
• salt and pepper to taste

1. Coat a medium, nonstick pan with cooking spray and heat over medium heat.  Add onion and cook until tender but firm.  Add spinach and continue cooking until spinach has wilted and onions are tender.
2. In a medium bowl, whisk together eggs, milk, salt and pepper.  Pour on top of spinach mixture.  Occasionally scrape down the eggs from the side, letting the runny part run underneath.
3. Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done.  Transfer to plate and ENJOY! 😀

Question: Do you keep daily/weekly/yearly to-do lists?  Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off.  Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off. 😉

I’m Dreaming In Chocolate.

 

I think I have become obsessed—completely and hopelessly obsessed!—with chocolate.

I don’t think there’s any hope of turning back.

 

 

It all started with Valentines Day, and my bowl of chocolatey chip covered oats.

It continued on through pumpkin-chocolate breakfast cookies (more on that in future posts.)

And now, I’m moving on to chocolate granola.

I’m dreaming in chocolate.

 

 

The nice thing about granola is that a little bit goes a long way.  That, and the fact that it’s pretty easy to turn granola into a health food, while still including a bit of an indulgent flair.

Oats.  Cocoa.  Peanut butter = health food.

Coconut.  Butter.  Honey = indulgent flair.

 

 

Granola is so easy to make, I’m surprised at myself for not making it more often than I do.  The one and only glitch that I’ve found is in making sure that there’s enough fat to give the granola its expected crunch.   A little butter or oil does the trick.

Well.

Okay, there’s one more glitch.  Granola needs to be checked very, very often, in order to avoid scorching or burning.  It happens quickly.  Trust me.  I’ve made more than my fair share of burnt granola, when I decided to go off and do something “real quick.”  Let’s just say that I’ve learned my lesson, and now I glue my feet to the kitchen floor whenever I make a batch of granola.

 

 

I’m dreaming in chocolate.

And there’s no hope of turning back.

 

 

(p.s. My most current obsession is taking crunchy, toasted wheat germ…

 

…sprinkling it on top of some yogurt, and finishing it all off with a healthy scoop of “I Dream in Chocolate Granola.”)

I highly recommend it.

 

 

I Dream in Chocolate Granola

Feel free to add walnuts, chocolate chips, chopped almonds, and any mixture of dried fruit to this granola.  Just make sure you let the granola cool for several minutes before sampling, as it is very, very hot when it comes straight from the oven (i.e., painful…and I speak from experience. 😉 )

Serve this chocolatey granola on your favorite yogurt snack or sprinkle on your dish of morning oatmeal.  Enjoy! 😀

• 1/4 c. honey
• 2 Tbsp. butter
• 3 Tbsp. peanut butter
• 2-1/2 cup oatmeal
• 3 Tbsp. cocoa
• 1/4 c. coconut

1. Preheat oven to 350 degrees.
2. Boil honey, butter, and peanut butter together for about 2-3 minutes.  Take off the heat and combine with oatmeal, cocoa, and coconut.  Place on baking sheet that is coated in cooking spray, spread out and bake for 8-12 minutes, stirring after every 3 minutes or so.  Check often to avoid burning.  Granola is done when it feels hardened and appears toasted.  ENJOY! 😀

Question: What is your favorite way to eat granola? I love going backpacking and waking up to a bowl of granola with hot milk and dried fruit on top!

Life’s Not Always Pretty

 

Life’s not always pretty.

But it sure is delicious.

 

 

It was a very, very slow day at work today. 

In fact, it was hardly 3 o’clock when I finished seeing my last patient.  It was exactly 3 o’clock when I drove my little red car out of the lot.  And it was exactly 3:05 when I realized that the last thing I wanted to do was head straight home to face my ever growing pile of homework.  Oh me, oh my.  What a dilemna.

I toyed with going shopping, but it’s no secret that my sister and I have been going just a  teensy bit crazy with shopping lately. I think I need to hold off on any retail therapy for just a while.  I wouldn’t want the sales lady to know me by name, or anything. 😉

 

 

Besides, I think my kitchen has been resting just a little too long.  I’ve been itching to make something—anything! 

And so, with that final thought, I drove home.  I threw on my apron.  

And then I chopped an onion.

 

 

(I don’t always know where I’m going with a recipe or any given ingredient, but I’ve discovered that a scoop or two of salsa can do no wrong in most savory recipes…)

 

 

(…same goes for a spritz of lemon.  Salsa and lemon sure know how to spice up a party!)

 

 

These refried beans are a perfectly delicious option for filling a burrito or using as a dip for a dish of corn chips.

And, just as an extra bonus, this is the perfect recipe to make after a particularly stressful day.  You can chop away at an onion, smash a few beans, and make a snack (or lunch!) all in one shot. 

 

 

Life’s not always pretty.

But it sure is delicious.

 

 

Refried Beans

If you prefer a creamier refried bean, toss this mixture into your food processor and give it a whirl.  This is a delicious filling for your burrito, when paired with feta cheese, avocados, fresh tomatoes and lettuce.  Or, serve it cold with some corn chips for a protein packed, fiber rich snack.  Enjoy! 😀

• 1 15-oz. can of pinto beans, rinsed and drained
• 1 onion, chopped
• 2 tsp olive oil
• 2-3 Tbsp. salsa
• lemon juice
• garlic powder
• salt to taste
• pepper
• cayenne to taste (optional)

1. In a small saucepan, heat oil over medium heat.  Add chopped onions and cook until onions are soft and tender.
2. Add pinto beans and reduce heat to medium low.  Continue to cook and stir occasionally, 5-6 minutes.  Add salsa, lemon juice, garlic powder, salt, pepper, and cayenne if using.
3. With a potato masher, mash and stir all ingredients together.  Serve warm or cold as desired.  ENJOY! 😀

Question: If you had one day to do absolutely anything, what would you do?

Memere’s Busy Kitchen.

 

There are many, many, many memories to be found in Memere’s kitchen.

I was 7 years old, wearing my pajamas, being twirled around and around by Memere, with country music playing in the background.

I was 19 years old—sweaty and tired—drinking lemonade and eating shrimp sandwiches with Pepere, after painting the shed.

 

 

I was 21  years old, pushing holes into flat rounds of doughnut dough, watching them puff and pillow as they touched the hot grease.

Memere cared about cooking.  She cared about her recipes.  Her pride and her love came through and from kitchen.

I relive every single memory whenever I’m cooking one of Memere’s recipes.  Whenever I’m cooking for Pepere, whisking and stirring and sauteeing.  Whenever I smell flour and yeast and warm puffy breads.

 

 

Memere’s kitchen continues to be busy, busy, busy to this day.  Filled to the absolute brim with drama, style, excitement and smells.

Yes.  All of this continues on, each and every time that mom, dad and I prepare dinner for ourselves and for Pepere.

In Memere’s Kitchen.

This makes everything feel so right.

 

Tonight, with four hungry appetites and one inviting kitchen, we mutually decided to make Apple Glazed Pork Chops.

 

 

I don’t normally combine sweet fruit with savory things.  It just doesn’t feel right to me.

 

 

I do make one exception.  Because I’m pretty sure that pork chops were made to be combined with fruit.  Or maybe fruit was made to be combined with pork chops. 

Whichever way you look at it, the combination just works.

 

 

Tonight, Memere’s kitchen was filled with smiles and laughs and memories.  Lots of eating and sharing.  And cooking.

I think Memere would be proud.

Apple Glazed Pork Chops—modifed from the original version as seen in Taste of Home Magazine

Serves 4

This warm and comforting meal is best served hot, with garlicy mashed potatoes and your favorite vegetables.  Leftover chops are delicious when ch0pped and combined with rice, garlic and vegetables.  Enjoy!

• 4 boneless pork chops
• 1 Tbsp. canola or olive oil
• 1 cup apple juice
• 2 Tbsp. brown sugar, divided
• 1/4 tsp dried rosemary, crushed
• 1/4 tsp thyme
• 1 Tbsp. cornstarch
• 1 Tbsp cold water
• 2 large tarte apples, sliced thin
• 1/2 cup sliced onion
• 1 Tbsp. butter

1. In a large skillet, brown pork chops in oil.  Add the juice, 1 Tbsp brown sugar, salt to taste, rosemary, and thyme.  Cover and cook for 7-8 minutes or until meat juices run clear. 
2. Combine the cornstarch and water until smooth; add to the skillet.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Meanwhile, in another skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened.  Serve over pork chops.  ENJOY! 😀

Question: What are your favorite “kitchen memories”?

a “heart”y breakfast

 

Speaking of Valentines Day, I’m kind of obsessed.

Obsessed with strawberries and bananas and coconut, all dipped and dunked in chocolatey things.

 

 

Obsessed with eating chocolate for breakfast.

How indulgent.  And healthy.  Indulgently healthy. 

(Those two words, I think, should always coexist.)

 

A ‘Heart’y Breakfast

Dark chocolate’s antioxidants, walnut’s omega 3 fatty acids, and oatmeal’s cholesterol lowering fiber—all coming together in one deliciously, heart healthy bowl.  Who says you can’t have chocolate for breakfast?

I’ve been following the microwave procedures for making oatmeal lately, since busy mornings require it.  I also kind of like the way that the overnight sit lets the banana sweeten up the oats.  However, you could just as easily make this the morning of, if you prefer.  Enjoy! 😀

• 1/2 cup old fashioned oats
• 1 Tbsp. crushed flax (optional)
• 1 cup milk
• cinnamon and nutmeg
• 5 strawberries, sliced
• 1 very ripe banana, sliced
• toppings: coconut, dark chocolate chips, sliced strawberry, and walnuts

1. In a large, microwaveable bowl, combine the oats, flax, milk, cinnamon, nutmeg, strawberries and banana.  Cover with plastic wrap and refrigerate overnight.
2. The next morning, add 1/4 c. of water to the bowl, stir well, remove plastic wrap and microwave for 3-5 minutes, stirring halfway through.  Pour into bowl, cover with your favorite toppings and enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

You know how when you’re a kid, running and playing in a new pair of sneakers makes you instantly feel like an athlete?

 

 

Yeah.  Well.  Some things never change. 

I swear I ran faster today.   Best of all, no knee pain.  There is definitely some truth to replacing those running sneakers at least every 500 miles.

 

Sarah’s “Official” Half Marathon Training Plan

Week 1: Tues—3 miles   Thurs—3 miles   Saturday—4 miles

Week 2: Tues—3 miles   Thurs—3 miles   Saturday—5 miles

Week 3: Tues—3 miles   Thurs—3 miles   Saturday—2.5 miles

Week 4: Tues—3 miles   Thurs—3 miles   Saturday—6.5 miles

Week 5: Tues—3 miles   Thurs—3 miles   Saturday—3 miles

Week 6: Tues—3 miles   Thurs—3 miles   Saturday—8 miles

Week 7:  Tues—3 miles   Thurs—3 miles   Saturday—3 miles

Week 8:  Tues—3 miles   Thurs—3 miles   Saturday—9.5 miles

Week 9:  Tues—3 miles   Thurs—3 miles   Saturday—4 miles

Week 10:  Tues—3 miles   Thurs—3 miles   Saturday—11 miles

Week 11:  Tues—3 miles   Thurs—3 miles   Saturday—4 miles

Week 12:  Tues—3 miles   Thurs—3 miles   Saturday—12.5 miles

Week 13:  Tues—3 miles   Thurs—3 miles   Saturday—4 miles

Week 14:  Tues—3 miles   Thurs—3 miles   Saturday—14 miles

Week 15:  Tues—3 miles   Thurs—3 miles   Saturday—5 miles

Week 16:  Tues—3 miles   Thurs—3 miles   Saturday—HALF MARATHON RACE DAY!!

 

Question: Have you ever trained for a race/walk before?  What were some of your toughest obstacles?

…OR…

If you haven’t yet trained for a race/walk, what do you think would be your toughest obstacles to overcome?

life’s lessons in health.

 

Life’s Lessons In Staying Healthy…

…through the eyes of a “shop-till-you-drop” shopping trip.

#1: Aim for 8 hrs. of sleep (or more!) a night…

  …and don’t be afraid to take naps.  I was always a self-proclaimed nap hater until my freshman year of college.  And then I had an afternoon free without an ounce of homework.  And I fell asleep.  And it felt delicious.

Ever since, I’ve been making sure that I get at least 8 hrs. of sleep a night.  And I’m not afraid to take a nap if I need it.  Even if it means falling asleep in the ladies dressing room at JCPenneys.  Kidding! (kind of)

 

 

#2: Find what works for you and your body.

I love having a big ol’ mug of coffee.  I do.  I love the intoxicating smell of freshly ground beans.  The feeling of warmth on the palms of my hands, hugging the mug.  The swirl of steam that hits my nose as I take my first sip.  Sigh.  Love.

But then, the “after effect” is never quite as fun.  After years of just putting up with the gurgling stomachs, the shaking, the feelings of nausea, I’ve decided that caffeine and I just don’t really get along.  I still enjoy a fully caffeinated cup of coffee now and then, but I mostly stick to decaf. 

It works for me.

 

 

#3: Treat your body with respect.

You would never tell a hungry friend to skip a meal or a snack because “she needs to lose an extra 5 pounds.”  She doesn’t deserve it.  So why oh why would you ever tell yourself to do the same? 

Respect your hunger.  Respect your fullness.  Feed yourself with mostly wholesome, nutritious foods that leave you feeling and looking your best.

And know that it’s okay—important!—to treat yourself with your favorite foods now and then.

 

 

#4: Spend time with the people who make you feel good about yourself.

Nobody likes a Negative Nancy!  Hang out with the people who support you through everything in life.  People who inspire you to be a better you.  Stronger.

People who make you smile and laugh and live life to the absolute fullest.

 

 

#5: Sneak exercise into your everyday life.

This applies to runners.  Or bikers.  Couch potatoes.  And gym junkies.

Finding little ways to sneak in exercise has been proven to be beneficial towards good heart health.  Little steps really do add up.

Take the stairs.  Park in the furthest parking spot.  Do bicep curls with your shopping bags.  Take an extra lap around the mall before shopping.  Get up and walk around for 5 minutes every hour (that’s 40 minutes worth of walking in an 8 hr. work day!)

Yes, regular structured exercise is important.  But so are the little things.  Just. Do. Something. 

 

 

Question: What are some of your favorite of life’s lessons in staying healthy?  Another thing I would add: Drink lots of water!  I always have a nalgene bottle filled with H2O and I bring it anywhere and everywhere.  It keeps my skin and hair feeling healthy and keeps me energized.

a rest day.

 

Sometimes it feels good to just say “no.”

Sometimes it feels good to turn my back on responsibilities.  Homework.  Chores.  That long list of to-do’s.

Not all the time, of course.  But sometimes.

 

 

Sometimes it feels good to Just. Do. Nothing.

No demands.  No places to go; no people to see.  No urgent to-do’s.

Nothing but those simple little things of life, like eating breakfast.  Or running.  Shopping, laughing, and hanging with my two besties.

 

 

Normally, I consider myself a very merry morning person; I’m the one who bounces out of bed with a slightly annoying burst of energy. 

But this week has left me dragging.  Absolutely dragging.  Staying up too late combined with a couple of ridiculously early mornings—I’ve decided—is just not healthy for a person. 

(I don’t know about you, but I’m really not much a fan of feeling like a zombie seeking out a caffeine IV.  😉 )

 

But today?  That feeling of having nothing on the to-do list except shop, eat, run?  Today.

Sigh.

I savored each and every scrumptious moment.

 

 

(p.s. I completely forgot how much I loved that feeling of an early morning, winter’s run.)

Calm.  Peaceful.  Quiet.

 

 

The good news: I feel completely revived.  Rejuvinated.  Fresh and ready.

The bad news: the only cooking I did today (and yesterday, to be honest) was in the form of overnight oats.  I think my kitchen needed the rest. 😉

Question: How do you recoop after a particuarly busy (crazy!) week?

a walk in the woods (and a taste of bruschetta)

 

I drive my car through slippery ice.  I shovel dense, heavy snow off of the porch.  I plow myself through the slush and snow, on my daily runs and walks.  And the cars are dirty.  All. Of. The. Time.

But winter is not the problem.  Winter is not to blame.

The problem is that I don’t do anything to enjoy the snow.  The fault is my own.

 

 

Yesterday, I decided to change all of that and took my workout into the woods.

Al la snowshoes.

 

 

(Yes.  This is a lawn chair.  In the middle of the woods.  Buried in the snow.)

 

 

??? 

You just never know what you’ll run into. 😉

 

 

 Snowshoeing is such a fabulous workout.  I kept my heart rate up the entire time, simply by walking through deep layers of snow.

And the best part?  It didn’t once feel like a workout.

Going…

 

…Going…

 

 

…”Kind” of still going…

 

 

…completely gone. Ha!

 

 

The secret to surviving winter:  finding a fresh new way to enjoy it!

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~

Honestly, I’ve never been much of a football fan.  But the Super Bowl involves lots of food.  And friends and family. 

I really, really enjoy the Super Bowl. 😀

 

 

For the party, everyone brought something to the table, which made for a deliciously wide variety of flavors.

 

 

I brought the bruschetta!

 

 

Good food.  Good friends.

(And the additional perk of having everyone cheering for the winning team.  Perfect.  Day.)

 

 

A Simple Bruschetta

Bruschetta may look all fancy and gourmet, but it’s actually one of the easiest appetizers you will ever put together.  If you would like to make a light lunch or dinner out of it, top the bread slices with fresh mozzarella cheese and serve with a side salad. 

For the best flavors and texture, choose a crusty bread that has aged a few days.  Enjoy! 😀

• 1 whole grain baguette, sliced about 3/4 inch thick
• 3-4 Tbsp. olive oil or more
• 3-4 garlic cloves, minced
• parmesan, grated
• 4 medium tomatoes, chopped
• 1/2 c. fresh basil, chopped

1. Set oven to low broil.  Combine olive oil, parmesan and garlic together in a bowl.
2. Place bread slices on a baking sheet.  Brush oil mixture onto bread and place under broiler.  Cook until golden brown and crispy.  Flip over, spread with more of the oil mixture and continue cooking until browned. 
3. In a small bowl, combine tomatoes and basil together.  Top the cooked bread slices with the tomato mixture and serve immediately.  ENJOY! 😀

Question: What is your favorite winter time activity? 

Memere’s Kitchen.

 

Memere was quite the French Canadian chef.  

From her tiny little kitchen, she produced countless warm graham cracker pies.  Fluffy banana cream pies that made your tastebuds melt—absolutely melt.  Deep, chocolatey fudge that made you close your eyes and dream only in chocolate.

It’s funny, because despite all of those things, whenever I think of Memere’s kitchen, I think of baked beans.

 

 

Memere and I had a lot of similar tastes when it came to food.  One of them being that we both loved baked beans.  Especially when smeered over puffy white pancakes.

(I always liked the fact that Memere would serve me pancakes and beans for breakfast.  I loved that this was totally normal.  Just your typical, standard ol’ breakfast fare.)

  

 

It was in February (or March?) of 2010 that I set out to make Memere a batch of beans.  We were both sitting in her living room, watching Food Network, and discussing the seriousness of making the perfect batch of beans.

“You won’t put bacon in there, right?  I don’t want bacon in my beans.”  Memere would say this with such a disgusted look on her face, that I knew this was a very critical step.  I scribbled it down on my notepad.   

 

I’m pretty sure the menfolk would have liked the addition.  The bacon, I mean.  And I’m pretty sure that many baked bean connoisseurs and baked bean snobs (because I know they’re out there) would have thrown in some sort of pork or rind or bacon.

But I knew better than to argue with Memere.  I just listened carefully to her instructions.  I took notes: No bacon.  Lots of molasses.  A long, slow bake. 

 

It was but an hour into preparing the beans, when I knew immediately that I must have forgotten something.  Something important.  The  beans were done—completely finished! 

I thought this was absolutely great.  Memere sounded totally worried.  “I don’t know,” she said.  “Baked beans should take at least a couple of hours.”

 

 

After a quick, Memere-to-me, step by step discussion, I realized what I had done.  The stovetop heat had been too high.  The beans had become too soft.  The flavors never even stood a chance of being able to meld and mix and mingle.  They were, in a word, bland.

It was back to the drawing board.  This time with further, more specific instructions from Memere.

 

 

As an aside, baking beans is a little like baking bread.  You need a lot of patience.  This isn’t always (ever?) easy.

 

 

The second time around, however, the results were baked bean perfection.  The beans remained firm but tender.  The molasses really shined through.  The ingredients were baked together in a long, dreamy process.

And there was no bacon in sight.

I served us bowls of beans for lunch.  Memere made us a loaf of her homemade bread and served me a thick slice covered in butter.  After a couple of silent bites in, Memere approved with a bright smile and a sharp nod.  And then we went on to discuss the serious matters of fashion, food, and Rachael Ray.

And that is why I always think of baked beans, whenever I think of Memere’s kitchen.

 

 

Boston Baked Beans

Serves about 4-5 main entrees

These beans are delicious a main entree, when served with a side salad and a whole grain cornbread.  Or, try serving on the side of your favorite meal (poultry or tofu come to mind.)  Better yet, serve over a plate of warm, puffy pancakes and eat them for breakfast.  They freeze well and can be stored in single serve containers, and brought to work when you need a quick lunch.

(p.s. They’re also the perfection addition to a Super Bowl Buffet!)

If you like your beans with a kick, add some hot sauce to the sauce mixture.  Enjoy! 😀

• 2 c. navy beans
• 1-2 onions, finely diced
• 3 Tbsp. blackstrap molasses
• 2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dry mustard
• 1/2 c. ketchup
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. packed brown sugar

1. Soak beans overnight in cold water.  The next day, bring beans to a boil in the same water.  Immediately bring heat to low and cook for approximately 1 to 2 hrs.  Drain and reserve liquid.
2. Preheat oven to 325 degrees F.
3. Arrange the beans in a 2 quart bean pot or casserole dish and top with onions.
4. In a saucepan, combine rest of ingredients, onions through brown sugar.  Add hot sauce if desired.  Bring mixture to a bowl and pour over beans.  Pour in just enough of reserved bean water to cover the beans.  Stir gently with rubber spatula and cover dish with lid or aluminum foil.
5. Bake for 3 to 4 hrs in preheated oven.  Stir at least every hour.
6. ENJOY!

 Question: Who or what are the cooking inspirations in your life?  Bon Appetit magazine, Memere, Julia Childs (because she never cried over a few mistakes!) and Mollie Katzen.