January Wine Recommendation

Trevisiol Sparkling Rose

Okay I am going completely against the grain with this one. What kind of self respecting wine lover recommends a sparkling rose in the middle of January? A very girly choice and wonderfully suited for our warmer days. Esquin had some on sale and I remembered they were out last summer, so time for a little July in January. I really do enjoy this sparkling wine, it is very light and crisp and not sweet. I have been branching out and trying more sparklings, but still find many too sweet or boring. This is one of my favorites and VERY reasonably priced as it's not from France.



This is another Italian import from Small Vineyards. Small vineyards is a great local company that travels around Italy finding small family run wineries. Sounds like a fantastic job and maybe one I'll strive for in my next life.

I think there are a few bottles left in Esquin's Annex section

Improvising Soups

What is the best time to clean out the fridge? Before you go grocery shopping! Challenge yourself to see what you can make with ingredients you already have. This means being willing to experiment, improvise and occasionally produce a flop



(Right to left: Pasta & Bean soup. Chinese Cabbage & Tofu soup. Leftover Veggie soup. Yam & Corn Chowder)


First up, don't throw away those wilting veggies, soup. Each recipe will be unique as it all depends on what is left in your fridge. Here was my recipe this week. This is truly an easy recipe.

1 Tbsp olive oil
1 onion (or whatever you have left)
2 garlic cloves
1 zucchini chopped
1 small yellow squash chopped
1/2 cup leftover corn
2 cups chopped mushrooms
2 cups spinach
Kale leaves chopped
A few mushrooms
1 Tbsp Oregano
1 28 can crushed tomatoes
6 cups veggie or chicken broth
Salt and pepper.

Heat oil in large pan. Add onion and garlic, cook until the onion is soft. All remaining ingredients except spinach and kale. Cook for 20min. Add greens and cook another 10 or so minutes. Season to taste. If you end up using root veggies add to stock and cook about 10 min before adding other veggies.

This is basically as healthy, low cal, low point etc as you can get. But it does taste good! For a little extra add some shaved parm. Serve with crusty bread and a salad for a good lunch or dinner.

Stay tuned for the remaining recipes

Skillet Foods

On Tuesday I met a friend for an event in Fremont and we were early so decided to take a walk. While walking we lucked out and ran into Skillet, the street food airstream that has gotten so much buzz. I have always wanted to try their food, but never taken the time to figure out where they are going to be located each day. So just running into them parked for a special event was great.

This is a week of soups so I had their Tomato basil soup. It was delicious (of course they are not removing all butter and cream like I've done in my soups). I also had 1/2 of the lemongrass pork sammy, very nice meal. While sitting on a bench by the canal in January is a little cold, it's worth it for Skillet.

I have posted the website link below. The menu and locations change regularly so check often. http://www.skilletstreetfood.com/

Soup Soup Glorious Soup

Spend a couple hours on a Sunday and you can have healthy lunch and dinner all week. And no that does not mean one pot of cabbage soup to be eaten day after day.

We start with a trio of colors to get us through the first few days of the week.


Curried Carrot
Mushroom w/ a touch of port
Chicken "Noodle" w/Israeli Couscous

The Curried Carrot is probably the easiest. There are many versions out there, this one is very basic. If you don't like curry just switch it to dill.

1 Tbsp Olive Oil (butter is good too-but this is January)
1 Cup onion, chopped
1 tsp curry (add a little more if you just love curry flavor)
2 tsp salt
1/2 tsp pepper
3 1/2 cups chicken or veggie broth.
2 lbs carrots, peeled and sliced.
2 Tbsp lemon juice
Cilantro for garnish (optional)
Salt and pepper to taste.

Heat the oil and add onion, curry, salt and pepper. Cook on medium until onion soft, about 5 min. Add broth, 3 cups water and carrots. Bring to boil and then simmer until carrots are cooked. 20 or so min. Using a hand held blender stick or a real bender, puree until smooth. If using a blender this will be multiple batches, don't overfill. Add lemon juice and season to taste.

Saturday: Diet Sabbath & PFI Recomendation

Okay no grief from my tribe for the Sabbath comments please... I hope someone enjoys at a few of the healthy menus from last week. The essence is that healthy, "diet" food can be interesting and not cost a lot. If you make it more fun the chances are you will stick with it longer. Stay tuned next week for a week of soups.

I also think there has to be a sabbath from diets, does not mean you have to go crazy, but remember to enjoy. So in the vein I had lunch at Quinn's and drinks and small plates at Lola's all in one day. To make it better I had a gift card for Lola's so it was practically free. Dining at Lola's is always good... Dining free at Lola's is great. Right now that is my favorite Tom Douglas joint.

Also a plug for PFI (Pacific Food Importers). I often forget about this place for stretches at a time and then when I go I kick myself for not shopping there more often. The one downside is the 1 lb cheese minimum, maybe if it were one pound of multiple cheese but just one when there are soooo many. They have lots of Mediterranean stables & bulk items along with LOTS of cheeses... They are located south of downtown Seattle and have been there forever. (I guess their name these days is officially Big John's PFI)
http://www.bigjohnspfiseattle.com/products

Resolution Menus. Friday: Fun and Healthy

Fresh Rolls.
Coconut Shrimp Soup
Sesame Slaw



Well healthy is this weeks theme but that does not mean the food needs to be boring and drab. Here is a menu that might seem at first glance too hard for a Friday after a long week of work but is easy and even the kids can help.

Fresh rolls.
I had never made these until my child needed to bring a food for geography class. These are so easy and versatile I think they will be a staple for the next few years. Today I made Tofu rolls but you can just as easily make with shrimp, avocado or many other combinations.

Serves 2

4 Tapioca Sheets (Rice). In Seattle you can find at pretty much at any Nakata famly Thriftway/Central market(the ones with the sailboat) or the ID.
1 carrot grated coarsely
1/4 English cucumber cut into matchstick pieces.
2 oz Tofu, sliced and cooked in frying pan briefly with a tbsp of soy sauce and rice vinegar
Peanut sauce

Wet rounds by holding under running water. Shake off water and repeat 3x. Place on plate. In the middle of the circle add carrot, cuke and 2 tbsp tofu. Top with 2 tsp peanut sauce. Fold sides in and role.
Dip in peanut sauce & enjoy

Other filling options include bean sprouts, peanuts and lime.

Shrimp Coconut Soup.

2+ servings

1 can light coconut milk
1/2 cup water
1/2 lb shrimp, peeled.
1/2 carrot diced
6 green onions sliced in small rounds
1 tsp finely grated ginger
1 tsp red curry paste (leave out if you have people who don't like spicy or add more for those who want more stars)
1 tsp salt


Add coconut milk, water, ginger, curry paste, salt and carrots. Bring to boil and simmer until carrots cooked, about 10 min. Add shrimp and cook about 5 min until shrimp is pink. Top with green onions.

Make vegetarian by replacing shrimp with tofu (then make your rolls with avocado). Need something more substantial, add some rice noodles or angel hair pasta

Sesame Slaw
1 very small head green cabbage sliced thinly (about 2 cups)
1 very small head red cabbage sliced thinly (about 2 cups)
1/2 carrot grated

1 Tbsp Soy Sauce
1 Tbsp sesame oil
1/4 cup rice vinegar
2 tsp lime juice
1/4 tsp salt
2 tsp sesame seeds

Place veggies in a bowl. Mix next 5 ingredients and pour over veggies, mix well. Sprinkle with sesame seeds. If possible make a couple hours ahead.


Points/Calories
This recipe was more estimated than some of the others this week.
Spring Rolls. 3/200
Soup 5/200
Slaw 2/100

Cost
Spring Rolls. $8.00 (with rice sheets for many more meals)
Soup $12.00
Slaw. $3.00

Resolution Menus. Thursday: Veg w/a Twist

No that does not mean vegetarian with a strip of bacon.

Crispy Fried Tofu
Green Beans



This recipe comes from a book on fancy plated Vegan food. Many of the recipes are a bit fussy but this one, with some modifications is okay. I originally served this in appetizers portions but have changed the portions to make a main course.


The "fat" portion of this is all in the oils, which are all healthy and you need some good oils here and there.

Serves 3 adults or 2 adults and 2 kids.

Crispy Tofu

Tempura Batter
2/3 cup cold water
2 Tbsp sherry vinegar (rice wine works as well)
2 tsp Sesame oil
1 tsp grapeseed oil
1 tsp salt
1/8 tsp baking powder
1/8 tsp baking powder

Mix water, vinegar and oils in a bowl. Add dry ingredients. Mix until smooth. Do not make too far ahead of time, batter is only good for about an hour. You will have some left over and can try with some veggies or buy more Tofu.

Sesame Vinaigrette
3 Tbsp grapeseed oil
1.5 Tbsp olive oil
1 Tbsp sesame oil
1/4 cup sesame seeds
2 Tbsp dijon mustard
3 Tbsp rice wine vinegar
1.5 Tbsp lime juice (fresh)
1.5 Tbsp soy sauce
1 tsp salt.

Mix well.

Salad Topping
1/2 cup Radish (I used red one time and black, from the ballard farmers market this time. Red is nicer for color)
1/2 cup green beans (or of you want to go fancier go with sea or Thai beans)
1 Tbsp grated ginger
1/2 lime, skin removed, diced

Tofu
15 oz firm Tofu cut into 8 equal pieces. (obviously cut much smaller for appetizer version)
Rice flour for dredging (maybe 1/4 cup)
Salt and pepper

Pat Tofu dry. Sprinkle with salt and pepper and dredge in flour. Heat skillet to high with 1/4 cup oil. Dip in tempura batter and place in pan. Fry until slightly crispy and brown on each side. Place on paper towels (can keep warm in oven if you are making multiple batches).

To plate, spoon 3 tsp vinaigrette on plate and place tofu on top. Top tofu with 2-3 Tbsp salad mixture and 1-2 tsp additional oil.

For dinner I served with green beans topped with some of the vinaigrette.


Points/Calories per serving
Tofu 5/177
Vinaigrette 6/213
(The green beans are free...)

Cost. Not including any oils, vinagars or spices.
About $15.00

Resolution Menus. Wednesday. Shrimp: Simple and Healthy

Honey lime shrimp
Baked Sweet Potatoes
Simple Salad



Shrimp is one of those foods that is low in calories, is very easy to cook and never seems like a diet food. While it is not the least expensive food out there, you can get some good deals on frozen shrimp at Trader Joe's or Costco. (No I've not looked into their shrimp farming practices...). And I'm sure most of you reading my blog know this (there might be 3 of you now), but of course always buy raw shrimp not cooked unless you just want something for cocktail sauce.

Serves 3-4

Shrimp
1 lb shrimp, peeled & deveined.
1 Sweet Onion sliced very thin
1 Tbsp Olive oil
1 Tbsp Honey
2 Cloves Garlic
Juice from one lime
Salt and Pepper

In a glass baking dish add shrimp and onion. In a small bowl mix next 4 items and pour over shrimp. Mix and sprinkle with salt and pepper based on your tastes. Bake about 5-7 min at 350 and broil for 5 min. Do not overcook.

Don't like the sweet, exclude the honey and add 2 tsp fresh grated ginger.


Sweet Potatoes.
2 sweet potatoes or 1 yam and 1 sweet potato
Juice from one orange
Salt and pepper.

Slice the potatoes into round 1/4 inch slices. Squeeze OJ over and sprinkle with Salt and Pepper. Bake at 400 for about 30 min checking and turning a couple times. Want to cook faster, put the potatoes in the microwave for 4 min before baking.


Costs.
Shrimp: $20.00
Sweet Potatoes. $5.00

Points/Calories
Shrimp 4/120
Sweet Potatoes 2/65
Salad. Just the dressing

Resolution Menus. Tuesday: Fast Food (at home)

Turkey Tacos.


This one seems a little too every day to even post to a blog. But in an effort to stay healthy you have to have those really quick options that are quicker than stopping at the store or ordering pizza.

This meal takes about 15 minutes including setting the table.

Serves 3-4.
1 lb ground turkey
1 package taco seasoning. I used fancy dancy Simply Organic brand but anything will do
3-6 soft tortillas of your choice depending on the crowd. Brown ones are a little healthier but I still like the white ones better.
1-2 tomatoes
1/4 onion
1/2 cup grated carrot
1/2 cup cheese (to be different I used blue and swiss for those that don't like blue). Of course buying pre shredded might save you another minute
Lettuce
Salsa

Cook ground turkey in pan, break up as it cooks. Add seasoning and 1/2 cup water and cook a min or two longer. Chop veggies. Warm tortillas in foil in oven for 5 min.

Cost: About $15 (again mostly because this shopping trip was at whole foods)

Points/Calories
8/400

Resolution Menus. Monday: Vegan

Vegan Chili
Simple Salad


I have made a few versions of this and it always seems popular, even by non vegans. In place of the butternut squash you can use sweet potatoes. For the beans, any combo will work, This time I used white beans in place of garbanzo beans as that is what I had at home.

This is about 6-8 servings

1 Small Butternut squash
4 Garlic cloves
1/4 cup olive oil
1 Onion
1 Carrot chopped (about a cup)
1 Pepper chopped (red or yellow not green)
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp fennel (okay to leave out if you don't have any handy)
1-2 tsp black pepper (depending on taste)
1 tsp salt
1/2 cup chopped flat leaf parsley
1 35 oz can diced tomatoes
1 can black beans
1 can kidney beans
1 can white beans
(water, veggie broth or an extra 12 oz can of tomatoes if you like the soup a little thinner).

Cut Squash in 1/2 and drizzle w/ oil, sprinkle with salt and pepper and put one sliced garlic clove in each side. Bake at 400 about 40 min. Should still have some resistance and be a bit underdone. Put oil and garlic from center in large pot and peel and chop squash.

Add additional oil, 2 more cloves of garlic and chopped onion to large pot. Cook over med heat until onions are soft. Add squash, carrot and red pepper. Cook about 10 mins. Add all the spices and parsley and cook, stirring for 2-3 min. Add remaining ingredients and turn to lower heat. Cook about 40 min, checking from time to time.

If you just can't deal with the vegan part, a little cheddar cheese, sprinkle of Parmesan or dollop of plain yogurt goes well.

Costs
Chili. $13.00
Salad. $4.00

Points/Calories
Chili 3/120
Salad. Nothing until you add the dressing...

Resolution Menus. Sunday: Grown Locally

Chicken & Mushrooms
Honey Carrots

Local in this case means anywhere in Washington state. The three exceptions here are the olive oil, salt and pepper.

Serves 4-6.

Chicken & Mushrooms.

Chicken breast sliced thin. (about 1 1/3 lb grown in Washington free range)
Button Mushrooms sliced (about a lb)
Enoku mushrooms (a package)
1 Onion
1 tsp fresh thyme. I used some from my back porch but dried would have worked
1/4 cup white wine. I used a cedergreen cellers sauvugnon blanc
3 tsp olive oil
Salt and Pepper

Heat frying pan with 2 tsp olive oil, add onions. Cook on high heat until brown. Remove and set aside. Add wine to pan and bring to a simmer. Add mushrooms, Cook until mushrooms soft and liquid has evaporated. Remove from pan and add to onions. Sprinkle chicken w/salt, pepper and a little thyme. Heat pan again with olive oil. Add chicken and brown on each side. If thin enough it should cook pretty quickly. Add mushrooms and onions back and heat. Adjust salt and pepper to taste.

Honey Carrots.

4 cups carrots
Rosemary sprig (again from my yard)
1 Tbsp white wine
1 tsp honey
Salt

Peel and slice carrots in rounds. Cook in water w/a little rosemary until tender. Drain. In pan add wine, honey and about 1/2 tsp chopped rosemary. Bring to simmer and add carrots back to pan. Toss to coat and add salt to taste. (To make vegan just remove honey and add a little brown sugar)


Costs:
Does not include anything I had at home (oil, wine, herbs and honey).
Chicken. $16.00 To save money buy chicken breasts and pound and avoid Whole Foods.
Carrots. $3.00 from the Ballard farmers market. (And you got help those poor souls who are standing there in this weather)

Points/Calories per serving.
This is not exact. I'm just sorting this part out.
Chicken. 3/120-150
Carrots 1/40

January Resolutions.

Well it's that time of year. Time to eat healthy, save money, do good for the world so on and so forth. I would like to meet the person who make a resolution to drink more wine, eat more chocolate and try at least 100 new cheeses...

So what should the "diet" be. Do we watch our points, calories, carbs, refined sugars or change our plate size? Does our food need to be organic, local, sustainable, cheap or just taste like cardboard so we know we are really working on that resolution?

Like 90% of the population in the good old US of A, I seem to think January is some magic time to start anew with food. I wonder where that tradition started, probably some ad agency. But I also know that if I have to eat boring food then I'm probably not going to stick with any plan for long. "THEY" (anyone know who THEY are?) say everything in moderation but I'm not convinced as if it were that simple we'd all have it figured out. Also THEY must not have access to good wine (or Ridel wine glasses) because they are the same people who think 6oz is a serving of wine.

So stay tuned as during the next week, in honor of the new year I will have a week of menus that meet the needs of many of our New Year's resolutions but hopfully taste good.

Key
P:Points C:Calories. V:Vegan Veg:Vegetarian LC:Low Carb. S:No refined surgar. L: Local (Washington) except spices. $:Price

Cakes

I have lost most my old photos so if anyone has pics of some of my cakes please send them my way.

Little Cupcakes for "The world below" after party


Sophia's Oscar party