Fish: Yuck or Yum??

         Fish!!  One simple word conjures up many different emotions in children and adults alike!  Most people tell me that their kids don’t like fish or that they don’t even like fish.  At my house fish is a good thing.  When I tell Jacob fish is for dinner, he literally jumps for joy!  I am sure that you think I am lying!  But I’m not.  I make fish a couple of different ways – all are easy and not that expensive.

            The first way that is probably the most enjoyed by both my kids is oven fried.  My kids have never had a fish stick – actually neither have I!  Fish oven fried is the closest you can get to a fish stick – so if that’s what your family likes, this is it!  Ready – really easy.  Buy cheap white fish (I usually buy it frozen), defrost, leave wet and dip in seasoned panko bread crumbs (seasoned with salt, pepper, garlic powder, parmesan cheese or whatever other flavors you like), spray both sides with cooking spray, place on baking stone or greased cookie sheet and bake at 400° for about 25 minutes until brown and crispy.  I even let the kids pick up the pieces with their fingers!  The only issue I get with this recipe is there is usually not enough.  The packages I buy are about 1 pound and the kids most likely ask for more – I’ll have to start buying and making more at a time. 

            Grilled is my favorite.  Again, easy! I buy frozen salmon, ahi tuna, or bass.  Season with salt and pepper and grill about 4 minutes each side!

            I was watching Giada on the Food Network recently and she made grilled fish kabobs.  This might be a good way to entice someone to eat fish.  She cut up three different kinds of fish, marinated the pieces in olive oil, lemon juice, garlic, and parsley, and then grilled them on skewers.  I have yet to try this one, but it looked amazing.  You can find the actual recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-fish-kebobs-with-parsley-and-garlic-butter-recipe/index.html, but I think you can do it without the formal recipe.  Just put the ingredients in to your liking.  She also served it with and herbed butter – I would leave that out.

            So, try some of these recipes and turn that YUCK into YUM!

Happy 91st Birthday to my Dad!

             Happy 91^st Birthday to my Dad today!  Yes, 91!! How does someone get to be 91?  Patience.  And people.  And good food!  My dad is the most patient person – I wish that I had about 10^th of the patience that he has.  He always says, “what’s your hurry” or “no need to rush.”  And he lives this.  In the past few years he has slowed down, but that’s a relative term because he still takes care of his own rose garden of over 100 rose bushes and volunteers at the E. M. Mills Rose Garden at Thornden park.  And he cuts his own grass (he’s actually doing that right now as I am writing this!).  He loves being around people and says that it’s important to always surround yourself with people – they keep your mind sharp.  He keeps active and is out somewhere everyday all year round. 

                And good food!  Being Italian he was raised with and continues to eat a healthy, fresh diet.  Fresh, healthy food has been a way of life.  We have always eaten fresh fruits and vegetables, buying fresh produce from the local market.  Or picking the produce of his garden.  Every year there is an abundance of tomatoes, lettuce, basil, and Italian parsley growing in the back yard.  Growing up my mom and dad hardly ever made anything from a package.  Everything was and still is homemade.  We eat a lot of olive oil and a lot of garlic. 

                So for my dad’s birthday cake, a healthy chocolate cake!  Yes, healthy.  I have had this recipe for a while and use it every now and then when I want a chocolate cake, but don’t want to have a lot of leftovers.  It’s easy too!

Jiffy Devil’s Food Cake

1 ½ cup flour

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

3 tablespoons canola oil

1 tablespoon white vinegar

1 teaspoon vanilla

1 cup cold water

1.        Preheat oven to 350 degrees

2.       Sift flour, sugar, cocoa, baking soda, and salt into an 8X8 ungreased glass baking dish.  Make 3 holes in the dry ingredients.  Pour oil in one, vinegar in another, and vanilla in another.  Pour water over all, and mix with a fork or whisk to moisten.

3.       Bake 30 minutes or until toothpick inserted in center comes out clean.

Yields 9 servings at 146 calories each.

Market Dinner

          A couple of weeks ago we were faced with an unscheduled Saturday morning – I know – shocking!  I decided to take the boys to the Syracuse Regional Market http://cnyrma.com/.  I love going to the market.  I always went with my dad when I was little.  I remember holding on to his pocket as his arms filled up with fresh produce.  I also remember getting a greasy lunch bag filled with sugar waffles!  My dad always had a route and I still follow this, as does he!  You have to go up and down each aisle in each shed and outside before buying anything.  This way you ensure you get the best produce at the best price. 

            So we did this and made a mental list of the produce we were going to buy.  But first:  a snack.  There were a lot of homemade food choices from crepes to donuts to full lunch.  Jacob chose a donut – of course.  These are the fresh out of oil donuts that you get to see being put into the sugar coating.  You can’t take a bite too soon or you’ll burn your mouth!  Joey and I chose crepes.  We watched as the man spread the batter on a special iron at least a foot across.  You can order the crepes filled with jam or other fillings that would qualify as lunch.  We chose cinnamon and sugar – he said that’s the European way.  They were absolutely delicious, light and airy and definitely filling. 

            Shopping at the market also comes with sampling now!  We sampled all kinds of fresh cheese including goat cheese which was our favorite.  Even my five year old was willing to sample the goat cheese, so we decided on the goat cheese with nut pesto!  Fresh and tasty, this was our afternoon snack.  We also tasted homemade lentil pie.  They lady was so impressed that Jacob liked it she gave him a second sample.  We ended up buying a soup mix from her that caught our eye.  It’s Thai Red Bean Soup – I haven’t made it yet, but she included everything I need – I just have to add water and boil it.  We sampled muesli made right here in New York from a company called Mu Mu Muesli www.mumumuesli.com.  What’s muesli you ask.   It’s a blend of “whole grains, fruit, and nuts which Europeans have been enjoying for centuries.”  This one has cranberries, dates, coconut, raisins, roasted almonds, flax seeds, and whole rolled oats.  It is delicious mixed in with yogurt, cold with milk like American cereal or cooked like hot oatmeal.  We will have to get more on our return trip to the market. 

            On to dinner.  There were various choices of organic, local meat.  We chose a pound of hamburger to make into patties for grilling from www.FingerLakesNaturalBeef.com.  They had a lot of different choices of cuts at varying prices.  The hamburgers we made were juicy and wonderful.  It was great to eat meat, knowing just where it came from.  We also bought fresh homemade rolls to eat the burgers on.

            Vegetables.  Of course this is a staple at the market.  We chose brussel sprouts because Jacob asked for “those little green balls.”  Yes, he loves brussel sprouts!  I have to say that they are not my favorite vege, but I can’t say no to a five year old asking for them.  I like them roasted with olive oil better than steamed.  He likes them cooked any way!

            So, with our trip to the market successful, we can’t wait to make this an every week event when we can go during the week.  There are many markets that will be starting to pop up during the week days – take a look at where your local ones are.  The one in Bayberry started this week and will be going on every Wednesday.  Also, there are a lot of local farms that sell their own fresh produce.  Can‘t wait for a field trip!  I’ll keep you posted.

Easter Candy - Ugh!!

                 Easter candy has invaded our house.   While I know that we can’t eat healthy and fit all the time, the candy addiction bothers me.  I just can’t seem to stop eating it.  Remember the tag line for certain potato chips:  “you can’t eat just one.”  When it comes to candy, this is my motto.  I seem to be okay with my one planned piece of Dove dark chocolate once a day.  But when it comes to milk chocolate, especially the ones filled with peanut butter, I turn into a melted chocolate mess.  I can’t resist eating them until they are gone!  I gave my husband the rest of the box of smidgens to take to work with him so I don’t have to be faced with them all day.  What’s a smidgen you ask.  It is a nugget of delicious milk chocolate in the shape of bunny.  Some are filled the peanut butter.  It can be eaten in two bites and lends itself well to eating multiple bunnies over and over. 

                To make this all worse, it’s Spring break so the kids are home all week.  Before going grocery shopping, the kids asked for some special treats in the way of junky cereal.  They settled on Cap n Crunch and Fruity Cheerios.  In the grand aisle of cereal these are not that bad.  However, once again I cannot resist the handfuls of cereal that I have when serving the kids their breakfast.  I did break down and just have a bowl for breakfast this morning! 

                So, I will work through this week with less exercise and more candy, and probably come out a little heavier.  But I will return to healthy eating as soon as possible.  Or I will just have to hide the candy…

The Incredible, Edible Egg!

              The Egg season is upon us.  Soon we will color and decorate eggs for Easter.  What do we do with all those beautifully decorated eggs?  When I was little I colored eggs at Easter and my mom would put them on the dining room table in a plastic egg tree.  She would leave them there until they were all eaten – sometimes up to a week.  We would have them in egg salad or eat them just like that – room temperature, probably not at their freshest.  We all know this isn’t the best safe food handling practice, but I am still here to talk about it! 

                Can we just eat them?  In recent years the egg has taken on a negative connotation.  They are full of fat, they are full of cholesterol.  They have too many calories.  People say it’s the yolks that are bad; they eat egg white omelets instead.  Well, that’s not entirely true.  In recent years we have seen the marketing campaign for eggs:  “the incredible, edible egg.”  This is a true statement.  Eggs truly are incredible. 

In the April 2012 issue of Runner’s World magazine, I came across an article about eggs subtitled, “Why eggs are one of the best foods for runners.”  You say you are not a runner? – that’s okay.  According to the article eggs can help us “slim down, protect our hearts, fight inflammation, maintain bone strength, and keep our vision sharp.”  People who ate eggs for breakfast lost more weight.  Research has shown that a protein found in egg yolks blocks platelets from clumping together – lessening heart attack risk.  Yolks are a great source of choline, which helps keep your brain healthy and helps reduce inflammation.  Eggs are a top source of Vitamin D, helping to build bone and the yolks also have an absorbable form of lutein which helps prevent macular degeneration of our eyes. 

Not bad for one small item in your fridge!  This article debunks any thoughts you may have had about eggs.  Put all those thoughts to bed and get up to a full egg omelet for breakfast or egg salad for lunch.  Or how about an egg skillet dinner.  Here’s a recipe right from the magazine I served one night for dinner.  It’s truly a one pan meal.  I doubled it to serve four.  Here’s what Runner’s World magazine says:  Heat a mix of 4 eggs, 2 tablespoons fresh herbs (I used dried), ¾ cups greens (I used fresh, flat leaf spinach) until eggs are almost set.  Add tomato slices to top.  Cover; remove from heat; let stand 2 minutes.  Instant dinner!

So, in the next week, when you are hunting for, coloring, decorating, and displaying eggs, make eating them a part of it too!

For the full article go to:  http://www.runnersworld.com/article/1,7120,s6-242-300--14245-0,00.html

Irish Soda Bread from your Italian blogger!

              For all of you celebrating St. Patrick’s Day this upcoming weekend, here’s a recipe for Irish Soda Bread.  I know it’s not the healthiest of breads, but anything made at home is better than store bought or processed.   According to the March 7^th issue of the Post Standard the first Irish soda bread was made in the 1800s when baking soda was introduced in Ireland.

                I know some of you are probably surprised that this full blood Italian makes Irish Soda bread!  Here’s my story.  About 15 years ago when I was planning my wedding I came across a recipe for Irish Soda Bread in a bridal magazine.  Because my husband is Irish, I thought I had better broaden my horizons with baking and include something Irish and start a tradition for St. Patrick’s Day.  So here’s the funny part!  As I am taking that first loaf of Irish Soda Bread out of the oven (at my parents – I was still living at home), my full blood Irish neighbor rings the doorbell and comes in with a freshly baked load of Irish Soda Bread.  She was shocked that her Italian neighbor had just baked an Irish treat and was caught off guard!  It was quite funny!  I have been making it every year since!  Last year, my 10 year old son made it mostly by himself.  It’s easy and tasty.  So, to all my Irish friends and family:  Happy St. Patrick’s Day!  Enjoy…

Irish Soda Bread

4 cups all-purpose flour

1 tablespoon sugar

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

¼ cup butter

1 cup golden raisins

1 ¾ cups buttermilk

Preheat oven to 375°.  In a large bowl, sift together flour, sugar, baking soda, baking powder, and salt.  Cut in margarine until crumbly.  Stir in raisins.  Add buttermilk and stir until mixture is combined and forms a soft dough.  Turn out onto a lightly floured surface.  Gather dough into a ball and gently knead (6 to 8 turns) with the heal of your hand until dough holds together.  Shape into a 7 inch rounded disk and place on an ungreased baking sheet (I used my Pampered Chef deep dish baker).  Cut a 1 inch deep X across the top of the bread.  Bake 40 to 45 minutes, or until golden brown and sounds hollow when tapped on the bottom.  Let cool on a rack.  Makes 1 loaf.

Whole wheat pizza - really??

           My friend treated some of us to a pizza lunch a while ago.  It was take out, but not just any take out.  It was a healthier version of pizza!  And it was great.  So, when my family asked for homemade pizza over the weekend I tried to recreate the take out version I had.  Usually, when I make homemade pizza I start with a “white” readymade crust, top it with sauce and lots of cheese.  Healthier than take out, but not quite.

            For this re-creation I started with a whole wheat readymade crust I found at my local store.  Now, I have changed over a lot of our grains to whole wheat, but never thought of whole wheat pizza!  So, when I saw the whole wheat crust in the store, I knew it was meant to be.  I rubbed a little bit of extra virgin olive oil into the edges of the crust (I always do this to help the edges brown and add another dimension of flavor).  I use my hands because olive oil is a great moisturizer too.  Then I topped the crust with a half can of pizza sauce.  Now, here is the special stuff.  I shouldn’t be taking all the credit for this, because Joey helped a great deal.  We then sprinkled diced grilled chicken.  I already grilled about two skinless, boneless chicken breasts with salt and pepper – I always make extra when I grill chicken – this is a good way to use up those leftovers.  Then we put diced steamed broccoli over the chicken – another way to use up leftovers.  After that we spread sautéed spinach over that.  The next step was to add a sprinkle of finely grated pecorino romano (you can use any cheese that you would put on pasta) and then we added 8 ounces of grated part-skim mozzarella.  I usually use 12 ounces on my typical homemade pizza, so I was able to cut some of the extra fat and calories there.  We cooked the pizza at 400° for about 20 minutes checking it at 15 minutes.  This made for a great dinner and I will tell you that I was satisfied eating just one slice.  It was tasty and filling and the kids ate it without complaint!