a lazy sunday afternoon.

You know what I love about lazy Sunday afternoons?

The fact that you can stay in your pj’s all day.

The fact that you can read or sleep or take a walk whenever you please.

The fact that there’s nothing on the to-do list except to “make a batch of whole wheat bagels.”

Okay.  If we’re being completely, 100% honest here, mom did most of the bagel work.

I really did, however, stay in my pj’s all day.  And I really did read and sleep and walk whenever I so pleased.

That’s what I love about a lazy Sunday afternoon.

(p.s. I promised Mom that I would help her taste test.  It’s tough work, but somebody has to do it.)

The bagels were beyond delicious.  And that’s the honest truth.

Whole Wheat Bagels–adapted from the original “Bernard Clayton’s Book of Breads” homemade bagel recipe, as seen on this website.

We made several variations in this recipe.  Cinnamon raisin, in which some of the dough was mixed with cinnamon and raisins before being dunked in the boiling water.  And poppyseed studded bagels.  My personal favorite, however, were the onion bagels.  They’re amazing and would make the perfect egg sandwich.

These are fun to make.  Even funner to eat.  I hope that you find yourself with some lazy Sunday afternoon so that you can stay home in your pj’s, do as you please, and have nothing on your to-do list but to “make a batch of bagels.”  Enjoy!

(p.s. Don’t let this long list of instructions scare you…bagels are quite simple to make and they’re not overly fussy.)

• 3-1/2 cups whole wheat flour
• 2 packages dry yeast
• 3 Tbsp sugar
• 1-1/2 tsp salt
• 1-1/2 cups hot water
• 3 quarts water
• 1-1/2 Tbsp. sugar
• 1 egg white, beaten, mixed with 1 tsp water
• Toppings of choice (raisins, poppyseed, garlic powder, dried onion flakes, etc.)

1. Sprinkle a baking sheet with ground cornmeal.
2. Into a mixing bowl, measure 3 cups whole wheat flour and stir in the dry ingredients.  Pour in the hot water and stir vigorously with a wooden spoon.  Add the balance of the flour, a small portion at a time; stir by hand.  When the batter gets thick and heavy, lift from the bowl and place on the floured work surface.
3. Knead for 10 minutes, adding flour if the dough is too sticky.  Dough should be firm and solid when pinched with the fingers.
4. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside until doubled in volume, about 1 hr.  During this period, bring the 3 qts of water to a boil in the large saucepan.  Add sugar.  Reduce heat and leave at a simmer.
5. Turn dough onto a flour-dusted work surface and punch down with extended fingers.  Divide dough into 17 pieces.  Shape each into a ball.  Allow to relax for a few minutes before flattening with the palm of your hand.  With your thumb, press deep into the ceter of the bagel and tear the depression open with your fingers.  Place the bagels together on the work surface.
6. Cover the bagels with wax paper and leave at room temp only until the dough is slightly raised, about 10 minutes.
7. Preheat oven to 400.
8. The water should be simmering.  Gently lift one bagel at a time with a large skimmer and lower into the hot water, 2 or 3 at a time.  Simmer for 1 minute, turning once.  Lift out with the skimmer (or tongs), drain briefly on a towel, then place on the prepared baking sheet.  Repeat with all bagels.
9. Brush bagels lightly with the egg white-water glaze and sprinkle with favorite toppings.
10. Place bagels on the baking sheet and bake on the middle oven shelf for 25-30 minutes.  When bagels are lightly brown, turn them over to complete baking.  Remove from oven when shiny and brown.
11. Place on metal rack to cool.

Question: What do you usually do on a lazy Sunday afternoon?

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Six. Point. Five.

 

I can’t even begin to tell you how worried I was about this morning’s run.  Worried. What an understatement of a word, if ever there was one.

Why, you ask?

Well.  First, there was the sharp wind, which was absolutely howling.  Blowing ladders around like little wooden sticks.  Opening screen doors and then banging them shut again and again and again.  Showing no mercy.

And then there was me, in my winter running garb and sneakers, wearing big, thick mittens and a blue wool hat.  And what felt like a lofty goal of running 6.5 miles.  A feat that I haven’t accomplished since last January before my knee injury.

Worried.  Psshh.  What an understatement.

 

And yet I was surprised at how quickly everything came together.  All the old tricks that I used to use to pull me through my long runs never really left.   You know, those self motivating pep-talks.  They work like a charm!

“Three miles to the top of this hill.  You can do that!”

“Two more miles.  That’s easy.”

“The first two miles are the toughest.  Just get through this and you’ll be fine.”

“Don’t go too fast.  Hold on to some extra steam for the last hurrah.”

And then…suddenly…the run was over.

Six. Point. Five!!

 

 

I felt so proud at the end of this run.  Six and a half (pain free!) miles may as well have been a marathon.  😀

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My Post Long-Run Rituals

1. Foam Roll

Foam rolling hurt a lot (a LOT) the first few times that I did it, but it is much, much easier now.  My physical therapist had me doing this during my knee injury last year, and it really did help with my leg and knee pains.  It’s basically like having a really affordable, deep tissue massage.

Be sure to hold those painful positions for at least several seconds!  It takes me a good 20 seconds or so to bring the foam roller from right above my knee to the upper leg.

 

 

I’ve found this position to be particularly good for any IT band issues and/or knee pains.  Using your hands and leg for balance, roll yourself from right below the hip to right above the knee.  Back and forth, really slowly, stopping in any painful positions to let the massage go deeper.

 

 

2. Ice Baths.

Yes, they help with inflammation.

Yes, they’re totally painful.

If it’s just too painful, grab a bag of ice and compress any sore, tender areas for about 10-15 minutes.  That works well too.

 

 

3. Refuel.

 

 

Try to focus on getting some carbs and protein in for refueling your body after a long run.  Milk is known as the “perfect” choice because of the carb/protein balance that it has.  But really, anything that you feel like you can tolerate will do just fine.  Toast with peanut butter.  Half a banana with peanut butter.  Crackers and cheese.  A fruit smoothie.

Some people can’t imagine eating a large meal after finishing a tough workout, while others could eat their arm off in hunger (ahem, that would be me.)  Find what foods work for you and stick with it.

 

 

For dinner tonight, Dad grilled up some burgers.

Mom made a batch of whole wheat hamburger buns.

And I made the eazy peazy, balsamic glazed onions and peppers.

Delicious.

 

 

Balsamic Glazed Onions and Peppers

This is one of my favorite toppings for steaks, poultry, and hamburgers.  You could also use it in a veggie wrap, on top of a fresh garden salad, or chopped into brown rice with tofu.  Or, you could really just grab a fork and eat it as is. 😉

The important thing is to let the balsamic vinegar completely evaporate after you’ve added it.  It’s at that point, when the onions and peppers will begin to brown and caramelize, thanks to the heat of the pan.  It’s lovely, really.  And it’s also super easy.  Enjoy!

• 1 tsp olive oil
• 1 onion, halved and sliced thin
• 1/2 or 1 whole green bell pepper
• handful of fresh mushrooms, sliced about 1/4-1/2 inch thick
• balsamic vinegar
• sea salt and fresh black pepper to taste

1. In a nonstick frying pan, heat olive oil over medium heat.  Add onion, pepper, and mushrooms.
2. Continue cooking until peppers and onions are still firm but beginning to soften.  Add a healthy drizzle of balsamic vinegar.  Enough to coat all the veggies.  Turn the heat to medium high and continue cooking until all of the liquid has evaporated.
3. Continue cooking and stirring for 1-2 more minutes, or until vegetables have caramelized.  Sprinkle with salt and pepper to taste.  ENJOY!

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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 (YIPPEE!)

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: What are some ways you keep yourself motivated during a tough workout?

 

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 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!

 

 

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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.

keep on cooking.

 

Everyone needs a good support system.  Someone who cheers you on through life.  A friend.  A coworker.  A spouse. 

Parents who see you through the good.  The bad.  The downright ugly.

 

 

My parents have seen me through a lot.

They’ve seen me through my choice to become a vegetarian (although now that I think of it, dad did seem to grill a lot of my favorite salmon dishes during this time…hrmmm…)

They’ve seen me inhale a plate of baby back ribs, a bowl of caramelized onions and a (literal) half of a chicken, all in one meal.  No comments.

 

 

My parents have seen me through heartaches and tears, hugging me through the toughest of college friend breakups. 

They’ve cheered me on in my proudest of moments.  Watching my service dog puppy graduate.  Watching ME graduate.

And, really, they have put up with a lot.  Especially in the kitchen.

(in case you were wondering, they did *not* like the kombucha, but I honestly think it’s an aquired taste!)

 

 

They’ve tasted and sampled their way through countless flops and failures.

Breads that didn’t rise.

Cakes that didn’t release their death grips from the pans (I still haven’t quite gotten over this one!)

Cookies that turned into complete, unfixable, inedible wafers (dad said he still thought they tasted good, but in a fit of frustration, I just had to dump them!!)

 

 

And yet, they still urge me on.  They always ask me, “what’s for dinner?” with a spirit of unwaning enthusiasm.  And they continue to offer me the luxurious freedom of being able to cook up whatever catches my fancy.

 

 

And so, I’ve decided, that as long as they keep on tasting—as long as they keep on cheering—I’ll keep on cooking.

Through life’s major disasters.  Life’s ups and downs.  Through broken dishes, serious imperfections, and flying mushrooms. 

Keep on cooking.

 

Roasted Vegetables Over Rice

Serves 3-4

Thankfully, there’s not much to mess up about this one bowl meal (unless, of course, you drop the bowl…oops!)  You could also double the veggies and save the leftovers for another meal.  They will go lovely with omelettes, over quinoa, or as a filling in your favorite wrap.

The vegetables in this meal are as versatile as the grain on which you serve them.  Use quinoa, brown rice, couscous, et cetera.  For the veggies, use red bell peppers, eggplant, zucchini, turnips…Just have fun with it.  Enjoy it.  And keep on cooking.

• 1 lb. of brussel sprouts, cut in half
• 1 lb. mushrooms, sliced thick
• 2-3 carrots, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• pepper
• balsamic vinegar
• 1 cup dry brown rice, cooked
• 1 15oz. can of diced tomatoes, drained
• garlic powder
• chopped avocado, garbanzo bean salad, and/or feta cheese (optional)

1. Preheat oven to 425 degrees. 
2. Spray baking sheet with cooking spray.  Place veggies on sheet and top with olive oil and pepper.  Place in oven for 10 minutes.  Stir, drizzle with balsamic vinegar, and return to oven for another 10-15 minutes, or until browned and cooked to desired doneness.
3. Meanwhile, mix the cooked rice with the can of drained diced tomatoes.  Liberally sprinkle garlic powder into mixture.  Stir. 
4. In individual bowls, place rice on the bottom, top with roasted vegetables, and finish with your favorite toppings (chopped avocado, garbanzo bean salad, feta cheese, et cetera.)  ENJOY! 😀

Question: Who do you most love to cook/bake for?  I absolutely love cooking for family and friends, but I also enjoy cooking just for me. 😀

sometimes it’s worth it

 

It was during a snow storm two weeks ago, when mom and I went grocery shopping together.

You should know that this is an entirely rare moment.  Something that doesn’t typically happen.  Something that we don’t typically LET happen.

 

 

Why, you ask?

Well, for starters, we tend to over discuss certain things.  One hour shopping trips easily turn into three.  Because, as you know, the choice of apples and cereals and coffee is of no simple matter.

And then there’s the thing with looking at the final grocery bill.  It seems to mysteriously tally up just a little bit higher when we’re together (kind of like when my sister and I shop for hair products together at Target, but that’s another story for another day.)  😉

There’s also the issue of neither of us ever really being able to agree on just one thing.  Mr. Indecisiveness always get in the way.  (Come to think of it, this probably explains the grocery bill!!)   

 

 

One things for sure.  In my family, nobody will ever disagree with cheese.  Or noodles and sauce, for that matter.

Nobody ever disagrees with lasagna.

 

 

Rich, meaty lasagnas are nice.  And yet, I find myself always going back to the vegetarian lasagna.  I find them to be much more simple and laid back—in a classic, purist kind of way.  They don’t feel at all heavy like some of the more meaty lasagnas.  Best of all, they leave all of the bragging rights to the cheese and veggies.  Front.and.center.

I kind of like that about the vegetarian lasagna. 

 

  

Over dinner, mom and I both agreed that it was worth buying the magazine. 

Worth making the vegetarian lasagna. 

Worth going grocery shopping together, every now and then. 

Because sometimes, those three hour shopping trips are—you know—totally worth it.

 

 

Kale Lasagna Diavolo—as seen in the Vegetarian Times Magazine
(serves 6-8)

We chose not to change much from the original recipe, other then substituting whole wheat noodles, and adding in three extra noodles.  The original recipe calls for pureed tomatoes, but feel free to use crushed.  Or, partially crush a can of diced tomatoes.  Play around with the different textures, to see what you like.  Also, although the recipe calls for kale, you could easily substitute spinach.  Just be sure to increase the portion used, as cooked spinach will greatly reduce once it’s cooked.

This meal is best served with a large side salad.  And, perhaps, if you really want to go all out, serve this meal with some thick slices of warmed garlic bread.  This meal will leave even veggie haters begging for more. Enjoy! 😀

• 1 tsp. olive oil, plus more for oiling pan
• 1 8-oz. bunch kale, stems removed
• 1 15-oz. pkg fat free ricotta cheese
• 4 oz. soft goat cheese, softened
• 2 cloves garlic, minced
• 2 cups prepared tomato puree (or crushed tomatoes)
• 1/2 tsp. red pepper flakes
• 9 whole wheat lasagna noodles
• 1/4 c grated parmesan cheese

1. Preheat oven to 400F.  Coat 8-inch square baking pan with oil. 
2. Cook kale in large pot of boiling salted water 2 minutes.  Drain, and rinse under cold water until cool enough to handle.  Thoroughly wring out kale, then chop.  Season with salt and pepper, if desired.  Set aside.
3. Mash together ricotta and goat in bowl, set aside.
4. Heat 1 tsp oil in small saucepan over medium-low heat.  Add garlic, and cook 15 seconds or until fragrant.  Add tomato puree and red pepper flakes.  Simmer 5 minutes, or until thickened.  Taste, and add extra seasonings and garlic as preferred.
5. Spread 1/4 c. sauce in prepared baking pan.  Place 3 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale and 1/3 c. sauce.  Top with three more noodles, remaining cheese and remaining kale.  Top with remaining lasagna noodles, and cover with remaining sauce.  Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.  ENJOY!

Question: Do you enjoy reading magazines?  What are some of your favorites?  I regularly read Real Simple, Runners World, Bon Appetit, Eating Well, and Self.  There are a few others that catch my eye as well, here and there.  As of right now, I’m seriously considering a subscription to Vegetarian Times. 😀

to tofu, with love

I once marched around the house with a picketing sign that read “I. Hate. Tofu.” in big, bold letters, while my sister who was making a tofu lasagna, pretended not to notice. 

I took one bite of the dreaded sauce & cheese imposter.  And then I declared it the best lasagna that I had ever tasted, while my brother went off to contemplate how he might disown me.

Let it never be said that I’m afraid to speak my mind.  Or afraid to change my mind as needed, for that matter. 

 

 

Tofu is no light topic of discussion.  In fact, I wouldn’t really recommend discussing soy or tofu at the family dinner table, unless of course you’re looking for a good debate.  Everyone feels something about the little white blocks of soy.  Everyone has something to say about it.

“Ugh, it makes me gag.”

“Oh my word, I practically live on the stuff!”

“Well.  It’s kind of complicated.”

 

 

The lasagna was my very first delightful encounter with tofu.  And then I decided to experiment—just a little.  Gradually crossing the boundaries from being a McDonalds loving, cheeseball consuming, soda addicted kid to *gasp* a tofu eater.  I blame that on discovering good sauces and smart preparation techniques. 

And the rest is history.

 

 

(p.s. The best part of this story is when my brother—the one who was planning on how he could disown me for going to the “dark side”—became the vegetarian of the family.  Go figure!)

 

 

The moral of the story is (a) don’t be afraid to be honest with yourself and others.  Tastebuds change.  And so do we as individuals.  If you love a juicy hamburger now and then, admit it, and don’t feel shame or guilt.  If you’d much rather not eat meat at all, and stick mostly to vegetarian fare, that’s great too.  Be yourself.  Be you!  And find what works best for your own individual needs.  A healthy diet can be formed around either of the aforementioned.  Really!

(b) Try something new!  If you’re feeling like you’re somewhere in the “it’s complicated” category of tofu, then branch out and try a new recipe.  Different techniques yield different flavors and textures.

(c) This isn’t really a moral, but—as your friend—I feel I should offer the advice of always making enough of this BBQ tofu for seconds.  It is *fabulous* as a sandwich filler. 😀 

 

BBQ’d Tofu

Both of these recipes stem from the Veganomicon cookbook.  I made just a few subtle changes to make the cooking process a tad bit easier, while also basing the ingredients on what I happened to have on hand (I didn’t have the called for smoke seasoning!)  The BBQ sauce makes quite a bit—about 4 cups worth.  It is incredibly easy to make, and it’s nice having the extra sauce for future sandwiches or tofu/chicken creations. 

Serve this tangy sweet tofu with rice or mashed, garlic potatoes and your favorite roasted veggie.  Enjoy! 😀

BBQ sauce:

• 1 T. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 tsp salt
• 1 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1/3 c. molasses
• 1/3 c. white vinegar
• 1 T. sugar
• 1 T. yellow mustard

1. Saute onions in oil in medium pan over medium heat, about 7 minutes.  Add garlic through sugar and cook for 1 hr. over low heat.  Add mustard and adjust flavors as needed. 
2. Puree in a food processor and store in refrigerator.

Baked Tofu with BBQ sauce:

• 1 lb. tofu, pressed for 30 minutes (I recommend freezing the tofu ahead of time and dethawing/pressing before using…this produces a much “meatier” texture)
• 1/2 of above recipe

1. Preheat oven to 350.  In a 9×18 inch pan, place 1/4 of the above recipe on bottom of pan.  Place tofu on top.  Cover in 1/4 more of the above recipe. 
2. Bake for 20 minutes.  Flip.  Bake an additional 20-25 minutes.  Serve immediately and ENJOY!

Question: Tofu Feelings?  Love?  Hate?  It’s kind of complicated?

a chilling discussion

My sister and I have a lot of fun with food.  Cooking.  Eating.  Discussing the pros and cons of fresh vs. dried basil.  Things of that nature. 

So on one random winters night, when we found ourselves right in the middle of some deep, serious conversation on what we should make for our girls night snack, we decided to buy frozen brussels sprouts.  The urge came after spending—oh, I don’t know—a good ten minutes in the frozen isle at the local grocery store.  “What are you in the mood for?  Chocolate?  Ice cream?  Something salty?”

I honestly can’t remember who first entertained the idea, but somehow we ended up leaving the store with two growling stomachs and a big bag of frozen brussels sprouts.  Life, you know, doesn’t always make sense.

It makes me cry to this day to think about all the things that went wrong that night.  First, the obvious.  Who buys frozen brussel sprouts?   Better yet, who buys frozen brussels sprouts for a girls night snack?

But the real crying shame was what we did to those poor, innocent sprouts.  We boiled them.  They never stood a chance.

Thankfully, the $1.25 bag of frozen brussels sprout was redeemed tonight.  Apparently, roasting isn’t just for fresh things.  Which makes it very nice for keeping a few extra veggies on hand, while still keeping the grocery bills in a normal range. 

I served the brussels sprouts with one of my current favorite sweet potato recipes. 

Unfortunetly, I didn’t change a thing  from this Moosewood Restaurant’s Cooking for Health recipe, which means I can’t share all the details.

But stay tuned.  This recipe opens up a world of delicious possibilities

Roasted Frozen Brussels Sprouts

I think it’s a shame that I don’t eat more frozen veggies than I do.  Especially the unsalted ones that have remained untouched by creamy sauces or fake yellow cheese products.  Frozen products can be even healthier than their fresh cousins in the produce isle!

They’re cheap.  They’re affordable.  And when they’re cooked just right, they can taste quite delicious.  The crispy texture of brussels sprouts is saved in this easy-do recipe.  At less than half the recipe, you can enjoy brussels sprouts any time.  Enjoy!

• 1 bag of frozen brussels sprouts
• salt and pepper to taste

1. Dethaw sprouts in fridge overnight.
2. Heat oven to 425.  Spray cooking sheet with cooking spray.  Cut sprouts in half and place cut side down on cooking sheet.  Sprinkle with salt and pepper.
3. Bake for 20-25 minutes, flipping once halfway through.  ENJOY! 😀

Question: Do you eat mostly fresh vegetables and fruit or do you gravitate towards the frozen varieties?

a pizza party celebration

 Hi.  My name is Sarah.  I am a food blogger, and I like to play with dough.

Nicole (aka, Loving Simple Moments) wanted to celebrate her one year blog-iversary with a fun meal and a movie. 

Step One: We bought a hunk of fresh mozzarella. 

Step Two: We sought high and low, and finally found a bunch of fresh basil (apparently, it’s not the easiest herb to find right now!?) 

Step Three: We had ourselves a pizza party, while watching Eat, Pray, Love. 

Nicole and I have a past history of buying a Freschetta pizza and drinking root beer floats during some random girls’ only night.  And—really—far be it from me to knock this divine experience.  I may be dietetics student, but I still know the pleasure of a frozen pizza and a girls night out. 😉

That being said, after tonight, I don’t think either of us plan on going back to the frozen isles anytime soon. 

The kitchen smelled only of olive oil.  Warm dough. 

And Oh. My. Word.  That intoxicating smell of fresh basil!

The entire experience of making the dough from scratch, slicing the fresh mozzarella, and stripping the basil was absolutely delicious.

Delicious.

We both agreed.  Best.  Pizza.  Ever.

I’m very picky about pizza.  Especially the crust.  This one was outstanding.  And best of all, it was the most uncomplicated piece of dough to work with. 

As for the movie, “Eat, Pray, Love,”  I thought it was just okay.  I think there could have been way more eating and a little less praying and loving. 😉  I realize this sounds totally strange and wrong, but if you’ve watched the movie, I’m sure you’ll understand.  The book captivated me with traveling.  And Italy.  And gelato.

The book was fun and inspirational.  I guess I just didn’t get that same feeling from the movie?

It was still worth the watch though, especially after reading the book.  And it really was kind of fun eating pizza with Julia Roberts in Italy. 😉

Dessert: Cannolis from our favorite bakery!!

(p.s. Blog-Iversaries need to happen more often, I think. 😉 )

Happy Birthday to Nicole’s Blog!!! 😀

Goodnight, World!!

Pizza Dough—by Bobby Flay, as seen on Food Network, with minor tweaks

We chose not to use whole wheat for our blog-iversary celebration pizza.  However, I’m sure you could use half whole wheat/half all-purpose with delicious results. 

This was thrown together in under 1-1/2 hrs. from beginning to end.  You’ll be rewarded with a handsome crust and a delicious meal.  Enjoy! 😀

• 3 1/2 to 4 cups all-purpose flour, plus more for rolling
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

1. Combine the bread flour, sugar, yeast and kosher salt in a medium bowl. Add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball, about 1-2 minutes.
2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Pizza with Fresh Tomatoes and Basil—by Giada De Laurentis, with some minor tweaks

This is a delicious masterpiece of a pizza.  The fresh mozzarella oozes throughout the pizza.  The crust puffs up into a warm, doughy bite.  And the oils emitted from strips of fresh basil create an intoxicating aroma.  This is a no-fail, go-to recipe, which Nicole and I both highly recommend for your next pizza party.  Enjoy!

• 1 tablespoon yellow cornmeal
• Pizza Dough (using above recipe) 
• 6 teaspoons extra-virgin olive oil
• 8-oz. fresh mozzarella, sliced thin 
• 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
• 1 large garlic clove, minced, optional 
• 6 fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt

1. Position 1 oven rack in the center preheat to 450 degrees F. Sprinkle the cornmeal over a rimless baking sheet. Roll out pizza dough into a 10 to 11-inch-diameter round or rectangle. Transfer to prepared baking sheet.
2. Drizzle 2 teaspoons of oil over pizza dough. Spread the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around pizza. Arrange the tomato slices in a single layer over the cheese.  Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.  ENJOY! 😀

Question: Have you read or seen Eat, Pray, Love?  Did you enjoy either one, and which did you prefer?