Posted at 3:16 am , on June 16, 2020
Hubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).
Sunchokes are also good raw; crunchy and a great addition to a green salad when sliced thinly. Some people prefer to peel them, but with their odd shape it can be quite a task. I prefer to wash off any dirt and give them a good scrub with a textured sponge or veggie brush and leave the skin on.
They are rich in iron, potassium and vitamin B1. And the really good news for diabetics is that they have have a lower glycemic index score than potatoes as they store their carbohydrate as inulin (not to be confused with insulin) rather than starch. And for all of us, they aren’t fattening (one cup of raw sunchokes has approximately 110 calories and zero fat)!
Posted at 2:46 am , on June 14, 2020
It was New Year’s Eve and I was cruising up the Pacific Coast Highway in my Dodge Colt. On a whim, I’d decided that morning to ring in 1987 back home in the Bay Area instead of San Diego, where I had been stationed in the Coast Guard and still lived. My SoCal girlfriends would be whooping it up at the Country Bumpkin, our dive bar of choice, two-stepping and shooting tequila and kissing every cowboy within reach at midnight. A year ago I was matching them shot for shot and kiss for kiss, but not this year.
I was pregnant.
This wasn’t part of my plan. I was 22, carefree and looking forward to a long military career as a Radioman. Children weren’t anywhere on my radar. I’d just started dating a Navy Gunnersmate after ending a relationship with a fly-boy. It seems I had a thing for sailors even back then.
Posted at 3:44 am , on June 10, 2020
My husband’s family hails from Portugal and they observe an annual Christmas Eve tradition of gathering for breakfast at midnight. I wanted to contribute to the table and found a recipe that I tweaked for Pasteis de Nata, Portuguese Custard Tarts. They were declared “the real deal” by those in the know and hubby’s dad had a few more than his fair share. 🙂 I’m posting this on “Portugal Day,” an official national day of celebration, commemorating Luis de Camoes, a poet and national literary icon. (Click here
for more info from Wikipedia.)
Posted at 6:02 am , on June 2, 2020
Caprese salad is always a favorite … thick slices of juicy tomatoes, hunks of creamy mozzarella and fresh basil leaves drizzled with olive oil on a platter or in stacks. I thought this would make a colorful addition to a family diner in lieu of the usual green salad so scaled down the ingredients to miniature size and added some fresh herbs planted by the Grands. Next time, I’ll double the recipe for leftovers as it was quickly gobbled up!
Variations: You could skip the added herbs and keep it classic with just the basil, and also try different flavored olive oils. A drizzle of balsamic vinegar across the top would make for a nice presentation and burst of flavor (my daughter is not a fan, so we didn’t add to ours).
Posted at 5:13 am , on May 28, 2020
Mariah set the radar alarm for a 20 mile radius, stretched out in the cockpit and closed her eyes. She had trained herself to take cat naps instead of sleeping multiple hours at a stretch. Solo-sailing required a skipper to be on constant alert.
A soft bump woke her with a start. She sprang to her feet and scanned around the boat. Only inky darkness and the soft lapping of water against the hull. A low cloud cover had descended, blotting out most of the stars and the navigational instruments showed no objects in her vicinity.
Wondering if she’d hit a piece of driftwood, Mariah flicked on her headlamp and glanced over both sides. Nothing there. Clipping onto the lifeline, she made her way to the bow.
Posted at 5:05 am , on May 19, 2020
There is something soothing about sitting down to comfort food during these tough times, plus they are also inexpensive and easy to make. Turkey is a healthy alternative to beef, but tends to be drier so the pasta sauce gives needed moisture without being greasy.
I used to stuff my peppers by cutting off the top with the stem but have found that by slicing them lengthwise the meat mixture heats quicker which allows the peppers to remain firm instead of getting mushy. (Plus they don’t tip over in the pan and are also easier to cut and eat.)
These make a nice, low-carb meal with added hidden veggies and a side salad rounds it out nicely. Bell peppers are high in vitamin C, with a single one providing over 150% of the recommended daily intake. They also provide vitamin K1, E and A, and folate and potassium.
Variations: You can use whatever color bell peppers you like or be really creative and mix it up with red, orange, yellow and green for a pretty presentation! You can also use red tomatoes instead of the yellow that I used (it’s what I had on hand), kale instead of spinach (which I absolutely detest!), different types of shredded cheese and different flavors of pasta sauce. You could also use straight up tomato sauce but would need to add some herbs to make it more flavorful.
Posted at 3:32 am , on May 14, 2020
He was never physically abusive. But he was mean on a regular basis. Over the course of their 10-year marriage it eventually drove Felicia to therapy. It wasn’t couples counseling, of course. Joe didn’t think there was anything wrong with their relationship.
He provided well for them as a computer engineer. She was the consummate housewife, keeping a tidy home, working part-time at a little boutique and always having dinner on the table at six sharp.
They took vacations to warm beachfront locales: Florida, Hawaii and San Diego were generally the destinations as Joe didn’t like foreign languages and unidentifiable food.
Posted at 4:23 am , on May 5, 2020
During this pandemic, I have the privilege and pleasure of homeschooling my Grands two to three days a week so my daughter can do her job as a behavioral therapist for special needs children, an essential service so the children don’t fall behind with their development.
In addition to school work and online meetings, I try to come up with creative and fun hands-on activities and cooking is something that both Grandsons enjoy. Measuring and mixing are great for math and organizational skills and I’m attempting to expand their palates as well.
This recipe was simple enough that my almost-eight-year-old Grandson could do it all by himself with just my supervision! Although he thought the can of cream of celery soup looked like “slime” and the mixture was “gross,” he loved it when he tasted the finished product.
I treasure my memories of cooking with my Nana and know that although the virus has been a tough time to live through, this will also be remembered as a time when family was truly put above all else and we created some great meals together.
Posted at 3:29 am , on April 30, 2020
Dr. Zelinsky didn’t just offer good advice to her therapy clients, she walked the walk. When she felt her patience level and usually upbeat attitude dipping she booked a weekend at her favorite spa.
Tranquil Vines was a little spot tucked behind a family vineyard in the Santa Cruz mountains. She’d have privacy yet enjoy the company of others with family-style meals on the patio. She could choose to partake in yoga sessions or meditate alone. And she always looked forward to sipping new varietals in the winery.
“Dr. Zee! It’s been a minute. How are you?” The winery and spa owner worked all aspects of the business, today pouring in the tasting room.
Posted at 4:21 am , on April 21, 2020
This is my husband’s favorite meal and is packed with rich flavors in every scrumptious bite. It is NOT a quick and easy recipe and I won’t be preparing it when we are underway on long passages. It’s for special occasions and fills the cabin with an amazing scent for hours as it simmers.
I made this on a Thursday during the Pandemic. The special occasion? Because Aaron gets up early every day to go to a job in a very scary time to support our family. My job is to help care for our Grands so my daughter can work, keep our home clean and tidy, and feed him. Because I now shop only once a week and we have a teeny fridge and no freezer, I’ve been sticking with simple proteins and veggies. But once a week, I plan something special to show him my appreciation and love … and he eats up both! 🙂 Bonus is that Tiki gets the beef bones!
The key to this recipe is to start early and simmer for hours, allow another few hours to sit covered, then put in the oven for the final hour. No knives are needed when it has been cooked all day … it is falling off the bone and fork tender. It truly is OHMYGOD delish!