Sunday, July 23, 2017

Set the Table 2017 | Week 29



French Toast Waffles
In the Netherlands, they are called "wentel teefjees."
Go back in time with me to this 2014 post for a slightly different Ambassador Smash version with my friend Terri!

8-10 Leftover Belgium waffles (You can find my waffle recipe in this recent post too)
8 organic, pasture raised eggs (I get mine when I can from Prairie Wind Family Farm or Radical Root Farm). Adjust amount of eggs according to how many waffles you have.
A pinch of sea salt
1.5 tsp cinnamon
1 tsp pure vanilla extract
1/4 c organic rice milk
3 Tbsp half and half
organic ghee or butter or coconut oil for greasing the pan
Toppings: Fresh fruit, assorted jams, pure maple syrup.

In a shallow bowl, whisk together eggs, salt, cinnamon, vanilla and milks (Use whatever "milk" you want... It all turns out fine, and I usually never measure. The amounts above are my best guesstimate). Heat up a rectangular cast iron griddle or pan and add some butter/ghee/coconut oil to thinly grease pan. Dunk the waffle into the egg mixture, flip once to make sure there is enough egg mixture covering entire waffle. Let some egg mixture run off and quickly place on the hot pan. Flip after about 3 minutes or so or until each side is fully cooked and starting to brown. Add your favorite toppings! My nieces LOVED them, and it sure brought Terri back into my kitchen!

ps The 2014 version is just slightly different, made for a smaller breakfast table (you'll love the lemon zest!) and I adore making BOTH.



Terri sent me these pictures yesterday as I was cooking them up across continents from her. I love them so much, I just had to share them with you too. I think texting with her back and forth made my wentel teefjees taste better. I miss you so much my dear friend!






***************************
  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
  • My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. NEW! Rachael Ray's Week in a Day Cookbook


Week 29's Game Plan:
This week, I am basically following the "1 Grocery Bag, 3 Meals" on pg 336 of Rachael's Week in a Day Cookbook. Below is what I could find similarly online, in case you don't have her cookbook (I highly recommend it for busy lives!). While on Maternity leave, I would watch the Food Network obsessively, making recipe notes after watching Rachael and others, not really "tuned in" to the difference between real & fake food, or how important cooking would someday be for my family table. It's so fun to be cooking with her again... a whole new Food Revolution decade later. 




Wrap it UP with last week's action:



The week started off with a double birthday bang! First, waffles with a side of legos...


Roller Coasters second.


Katie and my nieces arrived third the next day! Chocolate chip pancakes are right up there on our breakfast list!


Tacos + my Mom's stuffed peppers.


And a silly Sangiovese.


I had more helpers at the Prairie Wind Family Farms CSA pick up! The blueberries barely made it home:)


Eat the rainbow, under an umbrella, during a rainstorm, preferably with a local beer, with someone you love.


Port at my parents' family table! I enjoyed my Mom's dinner so much I forgot to snap a picture... Baked ziti, pesto zucchini zoodles, salad, garlic bread, wine... ahhhhhhhhh.



Another thunderstorm kicked us off the deck and my Mom whipped out her piles of Santa Maria Del Popolo yearbooks. My sister-in-law Vicki had my Mom as a Kindergarten teacher... and I was her 8th grade lunch helper... Such a crazy, cool small school world. My Dad started his record player and played the piano in the background. We danced a little too. 



Here was last night's cook out gorgeousness. Those mushrooms have truffle salt on them:) 

Sushi tonight... and Monday our plan is to get some fresh Cod and make Alice Water's "Sorrel Cream Sauce" to ladle on top. My kitchen garden is bursting with this citrusy, awesome green!

It all starts at home plate.

To the Mullies we go...
xoxoL




ps



Tuesday, July 18, 2017

It's Video time! A Slow Food Nations Cook Off with Jack Johnson, Ed Kenney, Michel Nischan and Jennifer Jasinski






Thank you Slow Food USA for an incredible Slow Food Nations experience! To Jack, Ed, Michel and Jen - Your passion, friendship, skills and team work on stage was so FUN to watch. Everyone left inspired to make small changes, to fight for food education where ever they might be. I had a ball creating this short video of you all together. It's a real food waterfall!



Be inspired and read more about Jack Johnson and his wife Kim's Kokua Hawaii Foundation here! 




"It all Starts at Home Plate"
To the Mullies we go...
xoxoL

Sunday, July 16, 2017

Set the Table 2017 | Week 28



I Lime You Very Much Frittata

1/2 cup sauteed vege (I used my taco turkey burger leftovers!)
4 organic, pasture raised eggs
2 Tbsp organic half and half or heavy cream (use coconut/cashew/almond to make it dairy free)
zest from one lime
freshly grated cheddar cheese (eyeball as much as you want)
sea salt & pepper
2 big handfuls of Organic Beet greens (leaves only, roughly chopped) - Prairie Wind Family Farms
Lime juice
Beet Hummus
Freshly picked sorrel and basil from my kitchen garden

In a medium bowl, whisk together the vege, eggs, milk, zest, cheddar, and a pinch of salt n pepper. Grab two sauté pans. In one, heat over med/low and add chopped greens with a splash of water - Lid and mix up the greens after a few minutes. Keep lidding and mixing until greens are evenly wilted, without losing any vibrant color. Remove from heat and squeeze the lime juice over the greens and season with a pinch of salt and pepper. Set aside. In the second (oven safe) pan, add the omelette mixture. Using a small rubber spatula, scrape the bottom occasionally to let the uncooked eggs get to the heat (about 3-5 min). Place pan in the broiler for 5 minutes or until top is cooked and just beginning to brown. Remove and cut into quarters. Have fun plating your frittata any way you want! I sliced up cucumbers and picked some fresh basil and citrusy sorrel to show off how much I "lime" having my chimmie in town!



***************************
  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
  • My two go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 


Week 28's Game Plan:

My sister Katie and family is coming into town this week!


  • Cookout
  • Tacos of some sort
  • Sushi
  • Weekend Waffles
  • Katie's Miso Glazed Salmon
  • Pizza


Wrap it UP with last week's action:


I used the rest of the taco turkey burger leftovers for taco night! This recipe just keeps on giving...



Then next morning I headed off to Denver for my first Slow Food Nations!





I love my Denver family! My sister's pasta carbonara really hit the spot!


A Slow Food Canadian reunion! It was so WONDERFUL to see my friends from the Eating Heritage Slow Food Canadian Summit - We are a North American Slow Food FORCE!


Suns out guns out on the Red Rocks trail!


My favorite highlights from the Colorado Made Block party!











Now that's a stick of cinnamon!


A spice tasting finale!







Slow Food Nations serendipity! I just happened to sit next to Jodie (pictured next to me), who was a Denver area recipient of the Chef Ann Foundation Project Produce Grant. CRAZY! Of all the people in class, we sat next to each other!!!! So we walked from our seminar together talking about school food all the way to Larimer Square to meet up with the Chef Ann team!

IT WAS THE VERY BEST DAY!




And who was on stage cooking for kids? Jack Johnson with Chefs Jen Jasinski, Ed Kenney and Michel Nischan. They formed two teams and the kids were the judges. It was a hoot to watch and here are the recipes Jack gave to the crowd. It was so inspiring to watch these friends gather from the music and food scenes to change the world through food education.





Katie and I had the most wonderful time at Bistro Vendome - Thank you for very special James Beard Smart Catch dinner experience we will never forget!




Let's talk about sustainable fishing!







BRAVO! I had such a wonderful time celebrating and that's a Slow Food Nations wrap for me! I look forward to the next Slow Food Nations in two years... Terra Madre is up next and who knows, maybe I could find my way to Italy someday... this girl can dream!