girlymama

baby steps to whole foods

I've been thinking/reading/researching about whole food lately. I've been slowly trying to wean my family off of processed foods... within reason. (Mama's gotta have her Cherry Coke Zero!) Its going to be a long process, but we're taking baby steps here! I don't grind my own wheat or bake my own bread. (Although I want my mother-in-law to teach me how to make bread when she's here this summer. She makes the yummy healthy bread!) So here are my baby steps:

1. Trying to cook from scratch whenever I can. This has been the easiest step! I never used boxed dinners (like Hamburger Helper... shudder) and I love to bake. So, yes, they're eating cookies but at least I know what is in them! (And I've been exploring sneaking whole wheat flour and such into my cookie recipes. But don't tell them, okay?)

2. Adding more fruits and veggies. I'm a lucky girl - this is not hard for me. My whole family - even the kiddos - love every kind of fruit and most vegetables. So its just a matter of staying on budget :-) I've been making a point to stop at my local farmers market once a week or so to stock up.

3. Buying all hormone-free dairy (organic when I can): I buy all our dairy at Trader Joes. Everything is hormone-free and affordable. My kids love single-serve Stonyfield Farm and Trader Joe's brand yogurts, which make great snacks! And I always buy large tubs of vanilla yogurt (to serve with fruit and granola) and plain (for smoothies). Trader Joes has great cheese options as well.

4. Making breakfast 3 days a week: The other two days my kids have toast and yogurt or cereal. We are no longer buying sugary cereal or, more specifically, any cereal with more than 10 grams of sugar per serving. Because there is a lot of 'healthy' cereals out there that really aren't! We have pancakes and waffles, smoothies and toast, scrambled eggs... its great to have a hot breakfast on a cold morning! 

5. Snacks. My challenge: My kids are just like me...  I tend to eat small amounts all day long as opposed to three big meals. And my kids are the same. They'll eat a meal and want a snack two hours later. And its a challenge to keep those snacks healthy. They love their fruit snacks and granola bars as much as the next kids! But we've been having more cheese, fruit and veggies, yogurt, popcorn, homemade banana bread or muffins, or pretzels.

6. Shopping at Trader Joes: This is KEY to my success so far! Its where I can find great prices on everything from whole-wheat pretzels to canned beans. My kids love so much of their food, so its easy to convince them to  try new things from there.

As I said before, I still buy soda (for the grown ups) and juice. But I'm (slowly) trying to convince the kids that water is an acceptable beverage! Its all baby steps and I'm hoping to make some bigger changes in our diets soon!

try this: perfect roast chicken

This really came out perfect! I'll never roast a chicken any other way! (I skipped the fennel)

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Recipe origin: The Barefoot Contessa Cookbook

try this: beef bourguignon

After seeing Julie and Julia, I've been dying to make Beef Bourguignon. And when my new Le Creuset French Oven arrived on my doorstep (in FLAME!) it was the first thing I wanted to make. I don't have Julia's cookbook, so I used Ina's (since she's my go-to girl!). It took forever, but it wasn't hard and tasted totally amazing!! Please note the part in the recipe that calls for lighting the pan on fire. (My new pan! ON FIRE!!!) I was terrified, but I did it! My husband took a picture of my terrified face to prove it!

Beef Bourguignon

Ingredients

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

nocoupons

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Recipe Origin: Barefoot in Paris

try this: roasted brussel sprouts

I know what you're thinking... "Brussel sprouts?" But really - these are so, so very good. My sister made these on New Years Eve and they were a huge hit - even with the non-brussel sprout fans.  Gracie loves them - and I think they might be my new favorite veggie!

Roasted Brussel Sprouts

1 1/2 lbs brussel sprouts, trimmed and halved
Olive oil
Kosher salt
Seasoned pepper
5-6 garlic cloves, peeled and minced

Preheat oven to 400 degrees.  Place a piece of foil on a cookie sheet and spray with Pam or drizzle with olive oil. 

Place brussel sprouts in a bowl, cover with olive oil and season with kosher salt, seasoned pepper and minced garlic.  Mix and spread onto cookie sheet.

Bake 10 minutes then turn.  Bake another 5-10 minutes.  Sprouts should be slightly brown on the edges.

recipe origin: my sister, Busy Girl

try this - carnitas

This recipe is from our dear friends who are fabulous cooks. I LOVE this. It is - no exaggeration - one of the best things you will ever eat!

Carnitas

3 lbs boneless pork shoulder or country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (optional) or safflower oil (optional)
12 corn or flour tortillas, warmed
guacamole
salsa fresca
black beans

Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.

Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 minutes longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.

Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the beans and/or rice on the side.

try this: oven roasted vegetables

This is such a quick, easy side dish with dinner. Just throw it in the oven with whatever you're already roasting in there. Its great with roast chicken.  It seems like it makes a ton, but my kids goggle it all up!

Oven Roasted Vegetables

1 1/2 pounds fingerling potatoes, cut in half lengthwise
olive oil
kosher salt, fresh ground pepper
1 pound french string beans, trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces

Preheat oven to 400 degrees.
Put potatoes on a sheet pan and drizzle with olive oil, then season with salt and pepper. Toss with your hands.
Roast potatoes for 20-25 minutes, then remove from oven. Toss the string beans and asparagus with the potatoes and roast for another 15 minutes. Sprinkle with a bit of kosher salt (or some freshly grated Parmesan cheese if you're feeling decadent!)

adapted from Barefoot Contessa Back to Basics

try this carnival: healthy meals

Welcome to the  monthly "Try This: Spice Up Your Kitchen" carnival! This month's theme is HEALTHY MEALS. We're not the only ones who resolved to eat healthier this year, right? Its so hard to come up with healthy meals that taste great.  Especially when your favorite food groups are the "Pizza" Group and the "Cookie" Group.

This is a recipe I tried out last year. My husband does NOT like most fish, but he loves this! I serve this with black beans and a green salad. And, sometimes, guacamole. YUMMY! (You could go crazy and add a margarita, but that probably would turn this into a not-so-healthy meal...)

Cornmeal-Crusted Tilapia with Salsa

4 Tilapia filets
1/3 c yellow cornmeal
2 tsp paprika
3 tbsp olive oil, salt
½ c Salsa

In a shallow plate or bowl, combine cornmeal and paprika; season with salt and pepper. Dredge each piece in cornmeal mixture, patting on to coat completely.
In a large nonstick skillet, heat 1 tbsp oil over med-high. Cook without crowding until golden brown and firm, about 2 min per side for thin pieces and 4 min for thick ones. Transfer to a plate. Serve with salsa.

recipe origin: everyday food magazine. (photo is from everyday food as well, since once again i forgot to take a picture before we ate!)

I hope you all have a great time looking through all the recipes today – I cannot WAIT to find some new recipes!! And remember: when you add your post to the Mr. Linky, please link to your specific post – not your general blog URL.
Here's how to play, if you have questions.

try this: homemade calzones

My sister made these for us once and they have become one of my husband's favorites. So yummy. We love them with tons of sausage peppers and onions.

Ingredients: 

1 pkg of refrigerated pizza dough (Pillsbury or the like. Trader Joes has great dough too.)

2 cups of your favorite pizza or spaghetti sauce

2 cups of mozzerella cheese

All the toppings you love...pepperoni, mushrooms, peppers, onions, sausage... whatever you have around the fridge.

Seasonings - oregano, basil, pepper, salt, garlic powder

Directions:

Preheat oven to 375 degrees.  Cover a cookie sheet with aluminum foil and spray with PAM.  Lay out pizza dough flat and cut in half.  Place sauce in a line, cover with cheese.  Add your toppings and any seasoning.  Fold the two halves into a two burrito shapes, making sure to overlap the dough.  Spread a bit of butter on the dough and sprinkle garlic powder on the dough after folding.

Place in the oven for 15-17 minutes or until the tops of the calzones are golden brown.  Remove and enjoy!

My sister made these for us once and they have become one of my husband's favorites. So yummy. We love them with tons of sausage peppers and onions.

Ingredients: 

1 pkg of refrigerated pizza dough (Pillsbury or the like. Trader Joes has great dough too.)

2 cups of your favorite pizza or spaghetti sauce

2 cups of mozzerella cheese

All the toppings you love...pepperoni, mushrooms, peppers, onions, sausage... whatever you have around the fridge.

Seasonings - oregano, basil, pepper, salt, garlic powder

Directions:

Preheat oven to 375 degrees.  Cover a cookie sheet with aluminum foil and spray with PAM.  Lay out pizza dough flat and cut in half.  Place sauce in a line, cover with cheese.  Add your toppings and any seasoning.  Fold the two halves into a two burrito shapes, making sure to overlap the dough.  Spread a bit of butter on the dough and sprinkle garlic powder on the dough after folding.

Place in the oven for 15-17 minutes or until the tops of the calzones are golden brown.  Remove and enjoy!

try this: peanut butter blossoms

These are my husband's absolute favorite. Colin is a fan, too.

Peanut Butter Blossoms

48 HERSHEY'S KISSES
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar

1. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
2. Refrigerate dough for about 30 minutes.  Preheat oven to 375 degrees.
3. Shape dough into 1-inch balls. Roll in sugar and place on a cookie sheet.
4. Bake for 8-10 minutes.  While baking, remove wrappers from Hershey Kisses.  After removing the cookies from the oven, immediately press a hershey kiss into the center of each cookie.  Cool and enjoy!

Recipe origin: Mom. And the Hersheys Kiss package.

try this: herb-roasted leg of lamb

What I'm making for Christmas dinner this year. So amazing, so easy and SO delicious.

Herb-Roasted Leg of Lamb

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

recipe origin: Barefoot Contessa Family Style