SISTER WISDOM : build a better life

Hey, you can even have a better salad for breakfast during your better morning.

I refuse to believe that trading recipes is silly.  Tunafish casserole is at least as real as corporate stock. ~Barbara Grizzuti Harrison

Smart Moves for Morning

1. Get into a breakfast routine. It's okay to eat the same thing every day for breakfast, and it will help you be prepared and be sure you're eating something. Switch out week to week if you get bored.
2. Do some prep the night before: get the coffee ready to go, put out breakfast plates, go ahead and unload the dishwasher so it's not waiting for you.
3. Come in to a clean kitchen. At the minimum: put away food, wipe down counters, and put dirty dishes into hot, soapy water to soak. A step above: wash the dishes or load in the dishwasher. Leave only the dirtiest pots/pans soaking overnight.
4. Pack any to-go lunches the night before when you're putting food away. You're in the kitchen already; just get a lunch-sized Tupperware, plop in the leftovers, and put it in a lunch bag along with an apple, side salad, or baggie of carrots.
5. What you eat for breakfast doesn't have to be "traditional" according to American standards. Try something different: a boiled egg instead of scrambled, chicken salad in a pita, a grilled cheese sandwich, a cup of broth, fresh fruit salad, peanut butter on whole wheat crackers.

Save Time and Money

• Teach your kids to set the table and clear the table. Even very young children can set out place mats, napkins, and silverware. A 3 year old can learn to carefully carry her plate and scrape the scraps off of it, then set it on the counter. A 2 year old can take cloth napkins to the laundry room. Use the help you have!
• Simplify lunches at home for the kids. You don't need an elaborate spread. Leftovers always work. A sliced apple, a couple of pieces of cheese, and a few crackers make my kids happy. Or try a simple bagel sandwich, leftover veggies and a helping of cottage cheese, boiled eggs and fresh fruit.
• Always figure out dinner before lunch time. That way you have time to thaw meat, ransack the pantry, borrow a cup of sugar, whatever you need to do to get it ready without a freak-out at 5 p.m. And if you need hubby to pick something up on his way home, you can let him know sooner in the day; he can get it on his lunch break if he wants to and avoid the end-of-day rush at the store.
• Buy spices at the local Asian or Indian market. Curry, cumin, cinnamon, cardamom, and lots of others: good quality, low price.
• Don't buy vegetables and fruit you don't like unless you have a specific recipe to try with them. It's a waste to purchase food and let it rot, so go with the stuff you know you enjoy. When you find a recipe that looks appealing with a "new" food in it, try it along with other stuff you know you like. Give yourself a few times of trying before you decide if you like it or not. Familiarity is a powerful part of how we react to food.

Make a Better Salad

Copy the prepackaged salad concept - the ones with lettuce already washed, a little bag of toppings and a little bag of dresing - with your own salad ingredients.

• Wash, dry, and package your lettuce (see here for ideas on best ways to keep it fresh).
• Wash and chop your veggies; sort out your toppings into zip bags
• Make a batch of your favorite home-made dressing for the week.

When you want a salad, just...

• dump the lettuce in a bowl
• tear into pieces
• throw on some veggies
• add the toppings of choice
• and dress.

For a lunch bag, put the lettuce and veggies in a container, then add the bag of toppings and a small container of dressing on the side.

Try these topping/dressing combinations:

• dried cranberries, sunflower seeds, raspberry vinaigrette
• peanuts, shaved coconut,  diced cilantro, Asian lime dressing
• pecans, fresh blueberries, poppyseed dressing
• walnuts, dried apricots, fresh pear slices, poppyseed dressing
• garlic croutons, red pepper flakes, Italian or roasted garlic dressing
• sundried tomatoes, bacon bits, ranch dressing

Give it some heft with one of these babies:

• boiled eggs
• grilled chicken
• broiled fish (tilapia is awesome)
• tuna
• cheese
• beans

Remember that herbs add the zippydidooda. Keep fresh cilantro, parsley, basil, whatever your fave is: throw some chopped in with your lettuce or minced in with your dressing. Yum.

30-Minute Meals

Shrimp Stirfry and Rice. Make 4 cups of rice according to package directions; meanwhile, chop an onion, a bell pepper, and a head of broccoli; saute in oil until crisp-tender; throw in a package of frozen snow peas and some peeled shrimp; cook; season with garlic, pepper, soy or teriyaki. Serve veg-shrimp over rice.

Pasta with Tomato Cream Sauce. Cook pasta according to package directions; meanwhile, mince 4 cloves of garlic; heat olive oil in a large saute pan; add the garlic, cook till fragrant; add a 10 ounce can of tomato paste, 2 cups of water, and 1/2 cup of cream. Whisk together; season with salt, pepper, basil, oregano. Serve sauce over pasta.

Sausage Potato Soup. Peel 4 large potatoes, chop, and add to a pot of boiling water; let cook just under a boil for 20 minutes; meanwhile, slice a pound of kielbasa or smoked sausage into pieces. Drain the potatoes, reserving 2 cups of water; return potatoes and water to pot, add sausage and a can of creamed corn. Heat through, add a cup of milk, and season with salt and lots of pepper.

Ranch Burger Soup. Cook a pound of ground beef; drain off grease. Add beef to large pot; pour in 1 quart of chicken or vegetable broth and add whole kernel corn, cooked navy or kidney beans, diced tomatoes (fresh or canned, undrained), and a packet of Ranch seasoning. Add more water if you want it soupier. Cook until heated through. Serve over corn chips, top with grated cheddar.

This Week's Menu

I'm linked up with OrgJunkie's Menu Plan Monday; you should be, too!

• Winter Squash Soup, Deviled Eggs
• " Real Food" Hamburger Helper, Salad
• Cheesy Chicken Quesadillas with Homemade Tortillas
• Creamy Cajun Pasta, Salad
• Broiled Tilapia, Dilled Potato Salad, Sauteed Kale

Image courtesy of Zoha N.

I'm linked up with OrgJunkie's Menu Plan Monday. You should be,too.

Sometimes, when it comes to food, the simplest is the best.

Let's talk about soup.

I love soup. Soup is my friend, except in summer when I'm in a state of perpetual sweatiness. Then the only soup I'm into is gazpacho, ice-cold, but during the other three blessed seasons of the year, me and soup, we're tight. We're buds. We're close.

I could happily eat soup every night, but I don't because 1) sometimes I'm lazy and I like just throwing chicken breasts in the baking dish and voila! dinner; and 2) my husband likes soup, but not quite as much as I do, so I try to be nice and make stuff besides soup too; and 3) a 3 1/2 year old and a 2 year old eating soup every night is too hard on my kitchen, and the cleanliness thereof. I don't like wiping soup off the floor every evening. (Did you catch that "sometimes I'm lazy" bit, above? That comes into play again here.) Read the rest of this entry »

I really don't like cooking breakfast. I really don't like eating breakfast. I love food, but the only thing I really want to eat in the morning is some sort of sweet, starchy item (think pastry) that goes with my coffee. Before 8, that's the only thing that sounds appetizing and, alas, it is extremely bad about expanding the love handles.

My usual morning breakfast routine is something gourmet and exciting like Raisin Bran. I am in awe of these Moms who offer all these morning food choices to their kids. Eggs? Omelet? Egg white omelet with shaved asparagus and prosciutto curls? Cheese toast? Scone with marmalade? No problem, I'll just whip up a batch. French toast? Bacon? Oatmeal?

That doesn't really happen in our house, like, ever. I keep going on kicks where I try to cook us up a nice hot breakfast before my husband leaves for work, and I usually do a nice job for one morning. Or two, on a good stretch. Then it's back to bowls of cold cereal or a granola bar and a banana. (That's my other morning standby. )

I usually make myself eat something just because I know it's important for my metabolism and all that, but I don't really like it. I'd actually like to change this and really, I want to get better at preparing an appetizing morning breakfast option for us all. The problem is, I have too many criteria and since I can't find something that meets them all, I just give up and we go back to default.

My Perfect Breakfast Critera:

1. Something low carb. Sugary sweet baked goods really don't seem like a healthy way to start the day, even though muffins do go great with coffee.
2. Something not uber high fat, like delicious bacon or sausage or cheesy omelets. Again, since the point is to start your day on a healthy note, this seems kind of like shooting yourself in the foot. Or the stomach, so to speak. I'm not opposed to eggs, as in plain ole scrambled, so maybe there's something there...
3. Something quick. Did I mention I have 3 kids? Every moment counts in the morning. Every moment is worth its weight in gold. I do not have time for stirring pots of bubbling breakfasty foods.
4. Something easy to eat, so that my 2 kids who are sitting at the bar feeding themselves won't end up wearing most of their breakfast. It also needs to be
5. Something they'll like, because I just am not ready for an "Oh Yes You WILL Eat Your Food" showdown in the morning.  They're not very picky but, you know, they're kids.

So far, like I said, the best options seem to be a semi-healthy cold cereal (like Whole Grain Cheerios or Raisin Bran) or a banana with a granola bar or piece of whole wheat toast.

But that's all so, so boring and blech and frankly I'm just tired of it. I'd like to serve my family something a little more warm and comforting on these cold winter mornings, but I'm at a loss. So I'm polling the crowd. I am desperate for ideas, recipes, make-ahead breakfast ideas, or anything that comes close to meeting my criteria.

Or, alternately, if any of ya'll want to show up around 7:30 or so with a batch of fresh-baked anything, I'll drop critera #1 in an instant and pour you a cup of coffee.

Help? Please? Share? I'm dying here...and we're almost out of Raisin Bran.

Images courtesy of D Sharon Pruitt.

My sister makes the absolute best cheesecakes in the world. Creamy, sweet but not too sweet, and beautiful. She adds all sorts of good stuff to her cheesecakes (she has a Caramel Apple version and a Reese's version), but this is the basic recipe. Amazing.

Mileah's Cheesecake

24 ounces cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla

Topping
1/4 cup sugar
16 ounces sour cream
2 teaspoons vanilla

Graham Cracker Crust
1 to 1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
4 tablespoons melted butter

Preheat oven to 350.
Make pie crust: Combine graham cracker crumbs, brown sugar, and melted butter. Pat into bottom of a springform pan.
Make cheesecake: Combine first four ingredients in mixing bowl and mix until smooth. Pour cream cheese into crust. Bake for 18 to 20 minutes, then remove from oven.
Make topping: Mix the 1/4 cug sugar, sour cream, and 2 teaspoons vanilla together until blended. Gently spread the sour cream mixture over the cheesecake after it has baked for 18 to 20 minutes, then return it to the oven for 5 minutes or until cake only slightly jiggles in the center.

Let cool. Refrigerate until ready to serve.

Image courtesy of bloggyboulga.

Over the weekend, Joe and I decided that the "taking family walks in the evening" plan wasn't working. Okay, actually, it was more like this:
Annie: "I'm melting! I'm melting! It's soo o ooo o ooo hot! I can't walk in this heat. I will die. I will surely die. and If I don't die, then I will kill you for making me come out in this horrible horrible weather."
Joe: "Um...okay...would you like to join the gym, maybe, inste-"
Annie: "YES! Air conditioning! YES! Gym! YES! I like! Oh, sorry, hon, were you saying something else?"

This morning I got up and went to the gym and worked out in the beautifully air-conditioned space. It's one of those 24/7, let yourself in deals. I was the only one there at 4:45am (weird, don't more people just love getting to the gym at 4:45 am? No?) and so it was like I had my own private air-conditioned gym. I still couldn't change the channels on the televisions, though...

Another lady got there while I was mid-way through my graceful cardio huffing-puffing-nearly-keeling-over-20-excruciating-minutes-on-the-elliptical-death-machine portion of my work-out. I didn't mind sharing my gym space by that time. I was just glad someone else was there to pour a little water on my face in case I fainted and fell off when the demon machine upped the resistance again.  Beauty is just so painful sometimes.

So, in unrelated news, here's my menu for the week.

• Monday: fish curry, brown rice, strawberries & pineapple. I'm a little nervous about this because our neighbors are coming over for dinner and Shema (the Mr.) is from Sri Lanka. He's Hindu, so he doesn't eat meat, which is no problem since we like fish anway. But 1) I've never made curry with fish before and 2) I'm cooking curry for a man who knows what REAL curry should be like and makes it and consumes it regularly. I have a strong suspicion that my Americanized version of curry is nothing like Shema's authentic curry... oh well. It's the thought, right...?
• Tuesday: Stuffed pitas + clean out veggies in fridge: corn on the cob, green beans, and salad. I'm not sure what I'll stuff the pitas with yet: maybe this or maybe something more substantial, though with ground beef or turkey instead of lamb. Don't have much lamb sitting in my freezer these days... weird.
• Wednesday: Joe's day off! Big brunch mid-morning (sausage or bacon, pancakes, eggs) then veggie stirfry and noodles for dinner.
• Thursday: Pasta carbonara...some kind of side...
• Friday: Broiled tilapia, oven fries, marinated carrots.
• Saturday: Zugu & meatballs (and pasta to eat it on, of course).
• Sunday: We're either doing fellowship lunch at church or birthday dinner at the in-laws; I'll grate some cheese to make quesadillas for supper in case we're home by then and hungry again.

Visit the host of Menu Plan Monday!

Image Credit: jynmeyer on stock.xchng. Yeah, I'm not quite ready to put up a picture of myself, post-workout. Maybe someday...

Click to visit OrgJunkie, host of Menu Plan Monday

This week I'm joining in on the "Eating Down the Fridge" challenge from food writer Kim O'Donnel at the Washington Post.

It's perfect timing for me: my husband is in the midst of doing some work on my Suburban, so it remains parked at his shop until all is finished. He has to fit in car-fixing before and after his 10-hour workdays. I've kept my schedule open this week and don't actually have to go out until Thursday; I also have multiple work and household projects I need to catch up on after being sick and then simply unmotivated.

So. All is well, then this morning I realize I need groceries! I usually do a grocery run early in the week, Monday or Tuesday. I grabbed diapers over the weekend, but had neither the time, inclination, nor menu plan to do grocery shopping. Then I saw the link to the Fridge challenge on orgjunkie's Twitter update...

Aand the rest, as they say... well, you know what they say.

Join in! Save some money. Get creative. I'm always more creative when I have less to work with; funny how that goes, isn't it. I'll have to check my cupboards to see what materials I have to work with. I think we'll be doing some vegetarian meals. I don't have much meat in the freezer. Off the top of my head, our menu for the week will probably be something like this:

Monday: pasta al forno (carry over from last week)

Tuesday: brats and home made rolls

Wednesday: rice and beans

Thursday: grilled cheese sandwiches, soup

Friday: eeeeehhh... something creative...

Saturday/Sunday: ditto Friday for the weekend. Or I might hit the grocery store on Friday.

Click on the button above to visit OrgJunkie, home of Menu Plan Monday.

This week my menu planning is a bit different. I don't actually have a menu made for this week, and I probably won't be making a grocery trip. So I'm just picking up a few recipes here and there that fit with what I have in my pantry and look amazing... and that's what we'll be eating this week. Voila. I give you the blog-browsing-flexible-nonshopping-menu plan for my household this week:

• These Lazy Day Cinnamon Rolls from Tasty Thoughts blog look amazing. Joe's day off is Thursday this week, so we'll probably have these Thursday for a late breakfast. And then an early lunch... I love cinnamon rolls.
• For dinner tonight, Spicy Pinto Beans and Ham from Are You Hungry? blog. I have a big ham bone in the fridge that I need to use up, and I always have beans. We're on.
• From Laura at Min/Min, I'm grabbing a chicken salad recipe that sounds great. I love chicken salad with fruit in it, and I just happen to have dried cranberries and apples. I have a couple of chickens in the freezer (always) so we'll have this for Tuesday or Wednesday. I better get that chick out to thaw...
• I think this recipe for Roasted Vegetables in the Crockpot looks amazing. Found the recipe from the link on Practicing Thrift blog, which is something I need to do this week... see how well that works out?
• From In the Moment blog I followed the link to this Chicken, Corn, and Tomatillo Chili which looks and sounds and, I'm sure, smells and tastes amazing. Now tomatillos are not something I stock regularly - call me crazy - but I'll probably have to purchase diapers for Wick before Friday anyway....
• If I can, I'm going to make a batch of these Bee Rocks from the Happy Housewife blog. I'm going out of town on Saturday (yes, Valentine's Day...) and will be leaving my man with no cook but himself until Tuesday... he'd appreciate something made ahead for a quick meal.
• I also really like the sound of this Pasta Fagioli soup from $5 Dinners blog. And since it's only $5, I can swing picking up the couple of ingredients I don't have already. You know, when I go get diapers and tomatillos.

The End. Happy Cooking, everyone!

I think, technically, this is a pie because cobblers generally are made with lumps of a biscuit-like dough dropped into the fruit filling, and this is decidedly not that method. However, every year on my birthday when my Mom made me a blackberry cobbler because it is my very favorite dessert of all time, she used pie crust and a berry filling similar to this. And she called it cobbler. Technicalities aside, I'm calling it cobbler too.  This is my own version of our family "cobbler." By the by, you could use another berry - raspberry or strawberry - or a mixture, or any other fruit really - peaches, apples, etc. But really, can anything beat fresh summer-sweet blackberries? I think not.

You will need:

Method:

Gently wash and pick over the fresh blackberries. Put into a tightly sealable container with the sugar. (Use only as much sugar as needed to get the berries sweet enough.) Stir gently. Stick in refrigerator for a couple of hours or overnight. The berries will release lots of juice and you will want to eat them all just like that. But resist the urge and continue on.

Preheat the oven to 350. Get your double pie crust and roll it out into one large roughly circular shape. Grease the bottom of your pie plate. Loop the pie crust over your rolling pin and transfer it to the pie plate. The edges will overlap. This is good. Do not trim them. Poke a few holes in the bottom of the crust. Now get those berries that you haven't eaten yet.

Dump the berries right in the middle of the pie crust. Yum. Yes, juice will probably run out between the crust and the pie plate. This is okay, because you greased your pie plate, remember? (I use butter to grease mine.) Your cobbler should look something like this now:

Now dice the 4 T. of butter and sprinkle over the top of the blackberries, then sprinkle with the 2 T. of flour.

Gently fold the excess pie crust up and over the mound of scrumptious looking blackberries. This is not a perfectionist pie so take it easy. Just flip them up and over. They may or may not cover the entire pie. Make sure there are some little vents for steam to escape. Poke a couple of holes if needed.

Now slide your pie plate onto a cookie sheet (just in case the juices run over) and then into your preheated oven. Cook for about 20 minutes until the crust is lightly browned on top. Remove from oven and try not to drool. Scoop in large helpings into bowls and top with ice cream or whipped cream (the real stuff, please, not the nasty Cool Whip junk - blackberries deserve the best). Serve immediately to your friends and family if you're feeling generous. Or just eat it all yourself!

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This is my go-to recipe for a basic, good bread. It's strong enough for sandwiches and can easily be shaped into rolls rather than a loaf. I've made it all white or with a mix of white and whole wheat flour, and it's always risen beautifully and tasted wonderful. The recipe is from Joy of Cooking, 1997 edition, which my Mom gave me on my 17th birthday. It's been my favorite cookbook ever since.

I often double the recipe and stick half the dough in the fridge after the first rise so we can have more fresh bread later in the week. It also makes great pizza dough - just roll out into pizza shape after the first rise, then bake at 350 for 10 minutes or so, until just beginning to brown. When you're ready for pizza, top the pre-cooked crust with sauce, cheese, and topping, and bake at 350 until everything is warm and melty.

Ingredients:

2 1/4 t. active dry yeast (I use SAF yeast.)

1/4 cup warm water

2 T. sugar

3 cups bread flour (I just use all purpose flour.)

2 cups warm water (I use half milk, half water sometimes.)

1 T. melted butter (Sometimes I double the butter amount, sometimes I leave it out altogether. Depends on how luxurious I'm feeling at the time. The bread is good either way.)

1 T. salt

3 to 3 1/2 cups flour (all purpose white or wheat)

Mix the yeast, water, and sugar in a small bowl until the yeast is dissolved and frothy, about 5 minutes.

In large bowl, combine the flour, the yeast mixture, the water, butter, and salt. Mix until well combined. Add the remaining flour by half-cupfuls until the dough is moist but not sticky. You may need more or less flour. The dough should begin pulling away from the sides of the bowl.

Knead the dough for 5 - 10 minutes until smooth and elastic. Butter or oil the sides and bottom of a large bowl and place the dough in it, turning it once to coat. Let rise in a warm place until doubled, 1 to 1 1/2 hours.

Gently press the dough down and divide into two pieces. Grease 2 loaf pans (8 1/2 by 4 1/2 inches) and place half the dough in each pan. Let rise until again doubled, 1 to 1 1/2 hours.

Preheat the oven to 350 and cook the loaves for about 30 minutes, or until lightly browned and hollow sounding when tapped. Remove from pans and let cool on wire rack... or just go ahead and cut yourself a piece as soon as you can and eat it ravenously. It's great with butter and honey.