I had my first cooking class on Thursday. I had the best time. This one was held at my house. I served cocktails and wine with bruschetta and quacamole with chips as people arrived.
enjoying cocktails and appetizers before the class begins
I think there were about ten people who attended and we made beef bourguignon. CLICK HERE FOR RECIPE
answering questions about deglazing
I let them choose ahead of time which recipe they would like to make.
Here I am cutting the beef
It was surprisingly easy and fun. At the end we all sat together and enjoyed the meal which I prepared ahead of time. Next week, I will be teaching how to cook salmon in foil at the high school Home Ec room. So, no wine will be consumed in that class. I wonder if it will be as much fun?
Also, today is day 13 and I have 147 days until the 4th of July to be in the very best shape I have ever before been in. I can’t say that I have noticed a physical change in my appearance, however, there is a definite change in my energy. I feel fantastic. My mood may also be attributed to adding vitiman D to my diet. I think the lack of sunshine here in Minnesota may have been draining my energy and this vitiman has really helped. I have not missed a day of working out in 13 days and that in itself is a miracle.
Tags: Beef, Beef Bourguignon, beef stew, cooking class, stews
It is now day 6 and I have 154 days to complete my getting in the best shape ever by the 4th of July. I am well on my way. I have uncovered a lot of great workout dvds to get me going. My next post will have links to the dvds I am using. I wanted to get a bunch so I wouldn’t get bored. I can’t wait until it is warm enough to go on a walk. Today, it is seriously snowing. I am aslo really amazed at how easily I have stuck with my drinking less wine. I admit I had more than one glass last night while watching the Grammys. Here is my article for the Journal which comes out tomorrow:
“Be fit by the 4th of July, starting with quiche”
I blame these articles for my new unwanted pounds. My jeans are not fitting right. I’m bulging out in all the wrong places. I got on a scale the other day and couldn’t believe the weight. I do know why this is happening. I have been cooking and eating everything in sight. Then, I spend most of my day writing and researching on the computer. What did I expect?
Then, yesterday, Claud told me his entire family will be flying here from England to spend the summer with us. I was really excited about having everyone visit. Until I thought, I could be huge by then if I don’t do something drastic. I found a calendar and decided that I will be in the shape I am comfortable with by the Fourth of July. That’s 153 days away.
My plan is detailed on my blog (www.yovia.com/blogs/simplyfood). I even posted a before picture. I thought if I told everyone I was doing this, I would have to stick with it. The plan is to eat a light breakfast and a salad for lunch. However, dinner is going to be my treat. I’m no expert on keeping fit, but, common sense tells me that if I cut my calories and move my body more than I have been, I should expect some results. I am adding three small workouts into my day. I’m going to cut the calories before dinner but keep dinner as my special treat for me and my family. I love our big dinners together at the dining room table. I can’t give that up. That would be like giving up love or happiness or joy. Besides, my dinners aren’t ALWAYS fattening. If you are interested, you can follow my progress on my blog and join me if you are feeling like a change is needed. I believe we can still enjoy delicious food and get in shape.
I have never made a quiche before. My mom makes them. She makes them with bacon and goat cheese, with sun dried tomatoes and feta or with mushrooms and spinach. I wished I could make quiches myself. I was afraid. They look too difficult and French. Why is it that I always think anything French will be difficult to cook? I am learning that French cuisine is actually very simple. Furthermore, quiche is not even French. Quiche originated in medieval Germany in Lothringen which the French later named Lorraine. The word quiche comes from the German word kuchen meaning cake. Who knew?
I called my mom and we discussed quiche making. She assured me I could do it. I was extremely brave and made my first quiche to bring to my friends Dan and Kathy’s house. That first quiche was the Lorraine. I made that crust with a low fat recipe I found online which didn’t taste exactly right. However, the creamy eggs mixed with the smoky bacon made up for it. It was still pretty tasty. I talked to my mom again and asked her to send me detailed information on how to make the crust the way she always makes it. She obliged and this is the recipe I am presenting you with today. I made a mushroom and onion quiche with this delicious buttery crust and it was so much better than the low fat version.
Sure, you can buy a store bought crust. If you do, this recipe becomes almost as easy as scrambled eggs; although, if you do have time, making the crust yourself will create a far superior dish. Have a look at my blog to see a movie of me making the crust and the filling. If you aren’t a fan of mushrooms or onions, be creative. You can use any vegetable and cheese combination you prefer. Enjoy!
mushroom and onion quiche
Quiche crust (pate brisee):
1 ¼ C. flour
8 Tbsp . (1 stick butter), cut into small cubes and very cold
½ tsp. salt
½ tsp. sugar
5 Tbsp ice cold water
Place the small ½ inch cubes of butter into the freezer for at least fifteen minutes. Mix the flour, salt and sugar together. Add the butter and pulse a few times in the food processor. Add in water one Tbsp. at a time and pulse. It should look like bread crumbs.
If it clumps together, pour it out on a counter and form it into a ball. Wrap in plastic wrap and place in refrigerator for an hour.
Take it out and roll it out. I find that it doesn’t roll out into one sheet. You can place pieces into the quiche dish (9 inch round) and mold it in to where you want it to be.
Once you have the dough in the dish, place back in the refrigerator for a half an hour. Place a piece of wax paper over the dough and fill the dish with beans to weigh the dough down.
Bake in oven at 350 degrees for ten minutes. Take beans and wax paper out. Place a few holes with fork in dough and return to oven for ten more minutes. Remove and let cool while you make the filling.
Quiche filling:
2 Tbsp. olive oil
2 Cups mushrooms
1 Tbsp. sugar
1 large onion, thinly sliced
3 eggs
1 C. heavy cream
2 C. gruyere cheese (or cheese of your choice), shredded
Salt and pepper to taste
Pour olive oil into a skillet and heat on high. Add onions and reduce heat to medium. Saute onions until clear and slightly brown. Add sugar and continue to cook for five minutes more. Add the mushrooms and sauté them for another five minutes. Spread 1 C. cheese into bottom of quiche crust. Add the mushrooms and onions over cheese. Beat together the eggs and cream. Add salt and pepper and beat some more. Pour egg mixture over the mushrooms. Add last cup of cheese. Place in 350 degree oven for 30 minutes.
You may also enjoy:
Tags: homemade quiche, mushroom and onion quiche, pate brisee, quiche
Okay, I have been talking about changing my lifestyle. Maybe I’d take a daily walk (which hasn’t happened), maybe I would eat lighter meals (a little less cheese and butter), and maybe I would drink less wine. Well, I haven’t changed much since January 1st. Now, I have some really good incentive. Yesterday, I learned that my relatives in England (my in-laws) are coming out here this summer to visit. So, I thought to myself, it would be great to have this new lifestyle I so desperately wish to adopt in full force by the time they arrive. Maybe I can knock off those extra pounds by then?
Well, I am pretty sure they won’t be here until after the fourth of July because school in England doesn’t end until late in July. The 4th sounds like a good goal to be completely emerged into my new lifestyle and looking great. Who knows? Maybe I will be comfortable in a bikini? At this point, I’d settle for feeling great in shorts. The other day, I realized I have gained 25 pounds since I met my husband. I think I can get back close to the shape I was in thirteen years ago with a little effort.
It seems like a long time until the 4th. It is exactly 159 days away. Starting today, I will eat a healthy breakfast and practice one hour of yoga in the morning. Then, I have a 20 minute core workout routine on DVD which I will do in the afternoon (before or after my salad for lunch). Finally, in the evening, I will walk or follow my cardio DVD I have.
The walk has been out of the question with blizzard-like weather. Although, I have seen my neighbor walking. Man, she has stamina. I also saw her cross country skiing the other day. But, she did not look like she was having any fun at all. I don’t understand cross country skiing.
I am going to have whatever I want for dinner because I don’t want to skimp on dinner or my food articles. I am going to try to limit myself to one glass of wine per night (on week nights) and two or three (weekends). I have noticed that any more than one glass on the week nights makes that 6:00 am alarm seem way too early.
This is day one of one hundred fifty nine days to a complete healthy overhaul. I ate scrambled eggs on toast (CLICK HERE FOR RECIPE), practiced yoga, ate a salad for lunch, did the core DVD, and now I am making a quiche (mushroom and onion) for dinner with a salad on the side. I still have to do the walk or cardio DVD before bed. I will do it! Here is a picture of how I look today. I am very embarrassed to do this; but, I want to see the results. I figured if anyone out there is going to follow along with my progress, you’d be interested in the results too. I will update it as we go. Wish me luck and join me if you want to.
I'm, obviously, not holding anything in...or up.
Uggg…it’s that whole, belly buldge, flabby arms, saggy butt thing I am trying to change. Hopefully, the breasts will gain some elasticity as well. Who knows? Miracles do happen. I’d love to show up at my 40th birthday party with Demi Moore’s body. We’ll see. I look better with more clothes on. So, I am going to go put something else on to cover this all up. Luckily, I am still at the stage where the right jeans and shirt make me look slimmer. More soon…
Tags: fitness, healthy, healthy meals, resolutions, yoga
Snow days are the best excuse for not leaving the house. I love being a home body: sleeping in late, living in jim jams (that’s what we call pajamas), and getting around to brushing my hair at noon. A friend asked if I missed my life in sunny California. My response was, “not a chance, I love the seasons.” We never had snow days in California. I especially take delight in watching the excitement on the faces of my children when they discover that there is no school. Jack bursts into dance and sings a “no school today” song. We tend to cook amazing meals when we are stuck inside as well.
Lately, my recipes have included rich and hearty stews, cheese sauces, and red meats. I love these types of dishes for cold winter days. Now, I know it seems crazy with all of this snow on the ground, but swimsuit season is right around the corner. So, I plan to lighten up my dishes a bit in order to have any hope of wearing something reasonable this summer on the lake.
I don’t like the idea of dieting. To me, diet is a four letter word because I love food so much. I know I have to move a lot more if I am going to eat rich cheesy buttery meals. I also have to eat healthier low fat meals as well (everything in moderation). Once the temperature reaches a level above zero, I plan on walking for at least a half an hour each day. I tried this the other day and only made it to the mail box, hence my rule for warmer temperatures. I felt like I could lose a limb or my nose in that weather.
This salad recipe is lighter and healthier than my recent dishes. It is healthy in spite of being delectable. You eat it because it tastes so good, not because it’s low in calories. This salad has been a big hit in my family. It is the perfect starter or main course for any season. Years ago, Claud and I were having my parents over for dinner and he made these peppers for everyone. They are called Piedmontese Peppers and they were a huge hit. I fell in love with how delicious they taste and how simple they were to make. I have been making them ever since. I changed the original recipe a bit (taking out the anchovies and adding cilantro) and turned it into a salad.
Piedmontese pepper salad
Before I wrote this article, I thought I should look for more information about Piedmontese Peppers. So, I Googled it. I wanted to see where Piedmont was located and what history I could discover about this type of pepper cooking. I learned two amazing facts.
First, I’m glad I Googled it, because I thought Piedmont was in France. No, it is in Italy. The more I learn, the more I realize how little I know. I discovered that Piedmont cuisine is French-influenced and always freshly prepared. A typical Piedmontese meal consists of at least six courses. That’s my kind of meal. Also, quality is the big issue in Piedmontese cooking. So, time and effort spent on preparation don’t count as long as the result is satisfying. I love that food there is really a passion.
The Piedmontese take their time over meals, and love to spend hours with family and friends around the dining table. This is what I am trying to promote. Also, in Piedmont, wine is always part of the meal and is enjoyed reverently. That’s what I’m talking about. I have to go there.
Second, my research led me to another amazing fact. Simon Hopkinson was pretty much the guy who made Piedmontese Peppers famous in England at a restaurant in London called Bibendum. I think I believed Piedmont was in France because Bibendum is a French restaurant. Claud was an apprentice for Hopkinson at Bibendum and this is where Simon taught Claud how to make these peppers. So, I have learned from the man who learned from the man…amazing.
You will not believe how delicious they are. It only takes about ten minutes to prepare them. Then, they go into the oven for a couple of hours. The result is a sweet, tangy and juicy delight. The olive oil and the juices from the tomatoes combine with balsamic vinegar make a savory dressing. I top all of this onto a warm open faced baguette and a bed of lettuce to create a salad. You can add some grilled chicken and feta cheese to make it into a main course. Don’t forget to pour the remaining olive oil into a jar to use for cooking later. The peppery flavored olive oil is great for sautéing, dressings, and sauces.
Piedmontese Pepper Salad
2 red bell peppers
3 cloves garlic, thinly sliced
4 roma tomatoes
3 C. olive oil
1 bunch of cilantro
Salt and pepper to taste
1 loaf French bread
Baby Arugula (or lettuce of your choice)
4 tablespoons balsamic vinegar
Preheat oven to 350 degrees. Slice the peppers lengthwise through the stem. Cut out seeds. Place into an oven safe dish. Divide the garlic into each pepper. Sprinkle with salt and pepper. Pour in half of the olive oil. Place a tomato inside each pepper. Sprinkle more salt and pepper. Drizzle the rest of the oil over the peppers and into the dish. Place in oven and cook for two hours. Baste every thirty minutes. Take out of oven and cool. Place a bed of lettuce on the plate. Toast the bread. Slice the bread and place on the lettuce. Place one pepper and tomato onto the bread. Cut it open so the juices pour onto the bread and lettuce. Drizzle with vinegar and oil from the dish. Keep the rest of the oil to use later. Enjoy.
You may also enjoy:
Tags: Piedmont, Piedmontese Peppers, Red peppers, salad
salmon cooked in foil
Did you have a favorite dish growing up? Did you ask for this meal anytime it was your birthday? I did. When I was growing up, every year, I wanted my mom’s special lasagna and a homemade chocolate cake. For many years, it never changed. Her lasagna contains about five different cheeses. I have always been a huge fan of cheese. My favorite was the ricotta which she would just clump all over the top of the lasagna and when it heated up, there would be a little crust on the outside edge. I would bite into a big ball of ricotta, break through the crust, and sink into the creamy deliciousness inside. It was so perfect. For at least five years, on my birthday, we went to the roller rink. I’d invite about ten friends. We’d boogey on skates to Devo’s “whip it.” We wore the four wheeled skates (not inline) and mine had a pink toe guard and pink pom poms. I wore pony tails in my hair and had a favorite rainbow sweater where the rainbow ran from one sleeve through the middle and onto the other sleeve. Then, we’d head back to my house to eat lasagna and chocolate cake. It was perfect.
Then, about the time I was in college, my tastes changed. I had a horrible perm in my hair and wore shorts under shorts and little boot shoes. They were not boots but they weren’t shoes either. I seemed to have a lot of polka dotted clothes. Life wasn’t just about cheese and pasta or chocolate for that matter. I learned about other delicious meals that were healthier. I started choosing these meals not just for their health benefits, but because they were so tasty. In my twenties, my mom still asked me what I wanted for my special birthday meal. Suddenly, it became her salmon cooked in foil. This was also about the time I fell in love with red wine.
Salmon in foil has been my consistent choice for a special meal ever since. I won’t talk about my fashion sense now. It always seems normal at the time. The first day I brought Claud over to my parent’s house for dinner, I asked my mom to make salmon in foil for him. I had to impress Claud and show him that I knew about food too. He was a chef and I was intimidated. It worked: he loved it. The smell of the ginger and cilantro penetrate your senses as soon as you open the foil. The combination of the soy sauce with the garlic, herbs and lemon make the sauce so delicious; you have to sop up every last drop of it. Then, you are sad when it is finished.
Now, that I don’t rely as much on my mom’s cooking, I make this meal for my family. The best part of all of this is that this dish is so simple to make and takes about 30 minutes. Daphne has chosen this meal as her special birthday meal. She doesn’t have that cheese loving gene I have. This will help her in her thirties when extra weight doesn’t come off as easily as it used to. Here is a video of my daughter and I making this dish together:
I ought to mention how helpful salmon is to your health. I’d hate for you to think you should make this just because it is beneficial to your health and not for the love of it; though, the health benefits are a huge bonus. This meal could stand on taste alone. However, it should be mentioned that salmon is an excellent source of Omega3 fatty acids. It is a great source of lean protein. Eating salmon is a perfect way to adhere to a Mediterranean diet.
The Mediterranean diet has been studied extensively and has been proven to promote longevity. This can be seen in the lifespan of those who live in Sardinia. There are more people living over the age of 100 years in Sardinia than almost anywhere else in the world. For more information about this, please read The Blue Zone by Dan Buettner. This is an excellent book which reveals different cultures and lifestyles. In it, Buettner promotes good food, family and friends, and the importance of humor and laughter.
You will love this recipe for the simple reason that it is beyond delicious. I thought it really should have a better name than salmon in foil; but this is what we have always called it in my family. Besides, there is something to be said about the simplicity of the name and how it correlates with the unfussiness of this dish. So, I think we’ll keep it that way.
Salmon in foil:
2 pieces of aluminum foil (about 12 inches square)
2 pieces of salmon fillets
1 leek, sliced lengthwise and then on the bias
2 tsp butter (optional)
4 slices of ginger
1 clove of garlic, minced
2 slices of lemon
2 spring onions, chopped
½ C. soy sauce or low sodium soy sauce
1 large bunch of cilantro, chopped
Salt and pepper to taste
Place the leeks onto the foil. Place the salmon on top of the leeks. Divide the butter onto each piece of salmon. Layer the ginger, garlic, onion, lemon slices and spring onions. Top with a generous amount of cilantro. Sprinkle with salt and pepper. Fold up the sides of the foil to create a pouch in which the soy sauce, when poured in, will not drip out. Pour in the soy sauce. Place on a cooking tray. Put into a 350 degree preheated oven for 15 minutes. Check at 15 minutes to see if the salmon is cooked to your liking. The middle should still be a bit pink. Place over a bed of rice or mashed potatoes. Pour the sauce on top. Discard the ginger and lemon rind. Enjoy.
Tags: salmon, salmon recipes
a big spoon of homemade peanut butter
Peanut butter is an amazing food. It is high in protein and contains unsaturated fat.
peanuts in their shells
In fact, peanut butter has more protein than any other legume or nut. This is especially important for growing children and vegetarians. Peanut butter is also very high in fiber. All around, it is a nutrient rich food.
shelled peanuts
Peanut butter originated in 1890 when Dr. John Kellogg provided peanut butter as a healthy substitute for people without teeth. They would get all of this nutrition without needing to chew into meat or nuts.
peanuts ready to be peanut butter
Now, it has become a favorite with children everywhere. It’s great in a sandwich, on celery, and in cookies. There are so many different brands of peanut butter available at the grocery story. Many have added sugars and preservatives. If you are trying to guide your family toward a more natural diet, stick to the peanut butter with very few ingredients, like peanuts, oil and salt. However, if you want to take it one step further, make homemade peanut butter. It is simple and tastes better than the store bought brands. Besides, you will know exactly what is in it.
peanut butter in a jar
Homemade peanut butter:
(1 C. peanuts = ½ C. peanut butter; so, adjust accordingly)
1 C. unsalted, dry roasted peanuts, shelled
1 tsp Kosher salt
1 ½ tsp. honey/brown sugar
1 Tbsp canola/peanut oil
Pour the peanuts into a food processor. Blend well. Add salt and sugar or honey. Blend again. Pour in the oil and blend again. It should be creamy and delicious. Pour into a jar and store it in the refrigerator for up to 2 months. Enjoy.
Tags: homemade, homemade peanut butter, peanut butter
There are many studies and articles about the harmful effects on the environment due to raising cattle for beef. In fact, I wrote on a couple of days ago. Click here to read it. If you are not ready to go vegetarian or vegan, there are other options to reduce the impact of cattle raising on the environment. Here is a company in Minnesota who is doing something to help the situation: The Grass Fed Cattle Company.
The Grass Fed Cattle Company
They treat their animals with kindness, feed them grass (which is better for the environment and your health), and allow consumers to eat locally.
The Grass Fed Cattle Company has several reasons for feeding their cattle grass instead of grain. One reason is that the beef from grass fed cattle is lower in saturated fat and higher in omega three fatty acids. Read more about the health benefits associated with grass fed cattle by clicking here.
According to the Grass Fed Cattle Company, feeding cattle grass is the most energy efficient method of raising cattle. There are no row crops required and the cattle provide their own fertilizer. Also, there is no water pollution resulting from this form of farming. Read more about the benefits to our planet by clicking here.
Finally, the meat supplied by the Grass Fed Cattle Company will be stamped with a “Minnesota Grown” label on the package.
Minnesota Grown
The average American dinner travels 1,500 miles to get to the table. There are obvious benefits on the environment by buying locally. Click here to find out more information. Call Abby or email Abby Andruski for ordering information or to find out where you can purchase some locally grown, grass fed beef: abby@grassfedcattleco.com or 612-581-7787.
Tags: grass fed cattle, Grass Fed Cattle Company, Minnesota Grown
Fall is in full swing and winter is just around the corner. There will be less sunlight, which means less vitamin D. You can only get vitamin D via the sun or with supplemnets. Have a look at this article from the Huffington Post and get all of the necessary information you need to determine if you are getting enough vitamin D: Huffington Post Vitamin D Article.
Tags: Health, Huffington Post, Nutrition, Vitamin D
When it comes to minor complications, one might very well be able to take care of themselves from a variety of goods located right in your own kitchen. Many traditional mixtures using food have medicinal value. Remember, however, these are for minor ailments; you must consult your doctor for other serious illnesses. Here are a few traditional home remedies:
1. Acne Face Mask: Combine one avocado, one egg yolks/white and one Tbsp. honey. Eggs are rich in vitamin A and honey kills bacteria cells by dehydrating them. Avocado moisturizes the skin. Egg whites are better if you have oily skin. Whereas egg yolks are preferable to dry skin.
2. Relief for dry hair: Cover your hair with mayonnaise, wrap in plastic wrap and let it sit for an hour. Wash this out thoroughly. The oil in mayonnaise will make your hair soft.
3. Common cold relief: Garlic soup. Garlic has known antiseptic properties. Garlic oil flushes toxins. Also, ginger tea can be used to help heal a cold. Cut ginger and boil it in a tea kettle. Strain the ginger and add sugar or honey. Have a look at this recipe for delicious garlic soup: 
4. Stress relief: basil has anti stress agents. It can also be used as a preventative measure. Basil is delicious on top of pasta sauce or on scrambled eggs. Yogurt has been known to relieve stress with its high content of vitamin A, B complex and D. Try a smoothie in the morning or some yogurt with granola and berries for lunch.
basil and spices
Watch this video to see how you can make homemade cough syrup with two ingredients.
Tags: herbs, home remedies, natural medicine
November is vegan month. There are many reasons why people choose to maintain a vegan diet. The obvious reason is to avoid killing another being for consumption when there are alternatives. Another is to eat a healthy low fat diet and avoiding the health risks associated with ingesting too much meat. Eating a diet rich in vegetables, legumes and fruit is beneficial to longevity. Shopping for a vegan diet is also cheaper. These reasons focus on the individual and their health, finances or values.
vegetables from my garden
There is a bigger picture associated with eliminating meat and dairy from a diet: eating a vegan diet can help our planet. Even cutting down on meat and dairy consumption, people will lessen the harmful impact livestock production has on our environment.
a calf
Studies show, the consumption of meat has increased human being’s carbon footprint on Earth. Livestock eat grain which causes them to secrete methane into the atmosphere. The grain grown to feed these animals needs plenty of fertilizer. The fertilizer turns into nitrous oxide which is poisoning our water supply. Because we need so many fields of grain to accommodate our livestock, we have fewer forests. Forests are necessary to provide oxygen and keep our air clean. Here is a video with more information on the subject:
Of course, some people are still going to want to eat some meat. However, by cutting down and substituting a few vegan meals per week, we as individuals, can help the health of our planet. Furthermore, meat lovers will be surprised to find how easy it is to substitute vegan meals for the meaty alternatives. Here is a substitution for a meat filled chili.
Hearty black bean and vegetable soup
Serves 2
2 cloves garlic, minced
2 stocks celery, chopped (with leaves)
1 carrot, chopped
2 15 oz. cans black beans, rinsed
1 15 oz. can stewed tomatoes
½2 Tbsp olive oil
1 onion, diced
tsp chili powder
½ tsp paprika
½ tsp cayenne
½ tsp cumen
Salt and pepper to taste
1 Tbs. cilantro, chopped
Pour olive oil into a sauce pan over medium heat. Sauté onion, carrot, celery and garlic for five minutes (until onions are clear and soft). Add the beans and tomatoes and mix. Add the chili powder, paprika, cayenne, cumin, salt and pepper. Let this simmer over low heat for 20 minutes. Pour into bowls and garnish with cilantro. Enjoy.
Tags: black bean soup, soup, Vegan, vegan month., vegan recipe, vegetable soup, Vegetarian, vegetarian recipe
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