Set the Table 2017 | Week 12

Welcome back + Happy Sunday Spring Break Fun Day! We're in Indiana this weekend visiting my girlfriend Laura and I am making a big mess in her kitchen:)

• Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: Selfie videos and picture shenanigans keep me cooking and laughing... C'est la vie, I'm selfy-ishly lighting it up.
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.

*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or to her RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).

• Asian Style Crispy Pork Salad (J) (didn't get to it last week) - Taco Tuesday

• Salami spaghetti Carbonara (J)

• Massaged Kale Salad with Grapes and Poppy Seed Dressing (S)

• Black Bean Chocolate Cherry Cookies (S)

• Crab Risotto with Lemon, Herbs & Fennel (J) or Fennel Risotto (and add the crab in)

MAKE ME: Healthy Chocolate Chip Cookie Dough by Sprouted Routes 

*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)

*Read up on how to cook with oils.
*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides (harmful to our gut microbiome + mycobiome) at home. 
*Avoid artificial colors and preservatives (also gut-toxic).  

Wrap it UP with last week's family table action:

I was having so much fun... playing with dough balls, pretending my rolling pin was a bat. I was so sure of a home run coming my way... 

They turned out pretty rad looking.

Next time, I am leaving the chickpea flower out - Abbie is highly sensitive to weird table smells, and she had a really hard time even trying it. 

I went from jolly to juvenile right after I took that picture.

She was silent, not tasting and grossed out, then upset that I was upset. Me = Watching, judging, scowling - I was incredulous, insulted, thinking to myself, "This took me soooo much time, and who would not like it! Why are my kids so damn picky!?" 

Tears (not mine)

OMG THIS IS NOT how I'm trying to set the table! Everyone else ate it, liked it (well, perhaps Tommy, Mac and Chris just didn't want to tell Mommy Dearest the truth... lest she get more upset). 

What kind of family table atmosphere am I creating here?!? One of embarrassment? Shame? Fear? Perfection? Say Cheese! Pleeeeeaaaaaaaasssssseeeeeeeeeeee

I read, seek out and marinate on so many articles on how to behave... like a rational, educated person, like a super food ambassador who knows - who is aware - of what she is doing and saying when trying to get her family to try new foods... I do so well most nights and others, like these, without warning, I fail miserably. 

Benched. 

I remember: When a call didn't go my way, an argument could get me thrown out of the ballpark. 

I remember: Losing my temper would take me mentally out of the game, the ball no longer in my control, the batters getting home and stepping on my plate.

I remember: Getting taken out of the game. 

I got benched at my family table's ballpark. 

I apologized. They accepted. Abbie and I hugged and talked more. Reality check. 

Begin again. 

That tray full of bread crumbs = toasted "everything" bagels whizzed up in my food processor. Sharp kitchen scissors work way better at cutting the salmon + getting the skin off (which is really not necessary). 

Dip the raw salmon sticks in a two egg + a few Tablespoons of milk wash (I used rice milk)

Coat in crumbs 

Fry in ghee

Chris said it's the best batch of fish fingers I've ever made.

I didn't turn the sticky chicken and beans into a soup like I thought I would... I just separated everything out, shredded the chicken and made it into another taco night with some stray fish fingers in the mix. 

Pasta and pizza. Definitely not weird. 

I made Sarah's poke bowl last night. We didn't even offer it to the kids (cuz they thought it was super weird), we saved all that yumminess for ourselves. Thanks for having us for a long Spring Break weekend get away chimmie! I miss you already.

To the Mullies we go...

xoxoL

Set the Table 2017 | Week 11

Welcome back + Happy Sunday Fun Day! 

• Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: Selfie videos and picture shenanigans keep me cooking and laughing... C'est la vie, I'm selfy-ishly lighting it up.
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.

Up this Week:

Introducing a new chef, blogger, cookbook author today into the mix! Meet Sarah Britton - I love her from head to toe. Her new cookbook (which my Dad bought first!), Naturally Nourished, is all about me and you: Busy people who need easy, clean recipes whose cooking methods/ingredients also "rollover" into other weeknight meals. I adore her first cookbook, My New Roots and Sarah also has a Healthy Vegetarian Recipe App that I have started to use (literally, I downloaded it an hour ago). I'm pretty jazzed to bring some of her meals into the mix and get my family eating more vege... Well, at least I'll be eating more vege...

This week, I have "rolled over" a few of last week's meals into this week. It's a new habit that is saving me time and money, not to mention getting me sanely to my kids sporting events... and myself to pitching lessons.

*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or to her RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps.

• Leftover Soup made from last week's Sticky Chicken with Sweet Tomatoes + Beans (J)

• Leftover Taco Pockets + this crust recipe (or this easy pastry from Jamie's new Lamb and Chickpea handpies)

• Poke inspired Beet Bowl (S)

• Salmon Fish Fingers (Video link) = Taco Tuesday (J)

• Asian Style Crispy Pork Salad (J)

*Here is a handy conversion link for any of J's online euro measurements (both apps use USA measurements).
*Read up on how to cook with oils.
*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides (harmful to your gut microbiome + mycobiome) on your plate. 

*Avoid artificial colors and preservatives - Check your labels, grocery stores offer a variety of clean brands for all --> MoreGutsMoreGlory I SAY! 

Wrap it UP with last week's family table action:

I clearly am not following recipes to the "T" here. This looks nothing like the Singapore noodles I meal planned. I usually don't set out to do that. Cooking decisions are often a whim, feeling out what I want to do, letting "gumption" take hold, assessing what my eaters will be open to.

This dish is another perfect example of my evolving cooking style. This was supposed to be Mexican Inspired Tomato soup. And I felt like doing something different. Recipes inspiring recipes...

Taco Tuesday was also "Pi Day" and so of course, I made a "Taco-Pi" (which is really just Mexican lasagna in a pie dish...)

Taco-Pi

Inspired by Mexican-Style Tomato Soup (for kids)

1 onion diced

2-3 carrots diced

2-3 celery ribs diced

16 oz jarred roasted red peppers diced

4 cloves garlic minced

1/2 cup basmati rice

2 x 14 oz cans diced tomatoes

1 lb ground turkey

1 lb grassfed organic ground beef

sea salt & pepper to taste

1/2-1 Tbsp each of chili powder, paprika, cumin, oregano

1-2 tsp each of tumeric, curry (optional)

1/2 bunch fresh cilantro

corn tortillas

8 oz shredded cheese 

Start a kettle of water on boil (about 3.5 cups). Sauté a soffritto of onion, carrots, celery, red peppers and garlic low and slow for 20 minutes or so. Add the rice (I might add the rice later next time). Make a well (push the vege to the sides) and place the meat in the middle of the pan, breaking up until cooked through. Add the taco seasonings and mix thoroughly. Add the diced tomatoes and pour in the boiling water. Cover with a lid and cook for 20 minutes or until the rice is el-dente tender (still has a little bite to it). If too much liquid remaining, remove the lid and let the liquid evaporate for a bit too.

Using a pie dish, begin layering tortillas, cheese and taco meat until you reach the top and finish off with cheese. I cut the tortillas into strips and even made a fun criss cross, woven pie top... but then forgot to take a picture and I covered it all up in cheese. Doh!

I have to say, the leftovers (much like lasagna) were ridiculously good.

Leftovers for lunch sans ramen noodles. I found these spirulina "nut" ovals at TjMax... I really like them (nobody else will touch them). I spread a layer of sun dried tomato garlic cheese and then topped with the browning avocado + cilantro leftovers. Gawd it was so good.

St. Patrick's Day Dinner... Definitely not traditional... but I did make mashed potatoes (spiked with parmesan shavings, rice milk, salt and pepper)! The Sticky Chicken with Sweet Tomatoes and beans is one of MY favorite tray bakes. The kids still steer clear of the beans and tomatoes, however love these green beans I make (I can still remember when they would whiiiiiiiiiine about green beans...). 

Melt: 3 Tbsp butter + 1 Tbsp extra virgin olive oil + zest from half a lemon + pinch of salt and pepper + 1/2 Tbsp Italian herb seasoning. Combine and melt it all in a small saucepan and pour over the cooked beans. It's the Balls.

To the mullies we go...

xoxoL

Chef's Tasting Table Day 8 // Real Shamrock Shakes

Jump UP! It was a really good day in the lunchroom (here is the video link if you can't see it above).

We had near 100% participation in the tasting and the blender was cleaned out! The majority of the students enjoyed it, which was awesome too.

The luck of the Irish was with us:)

At the last tasting event, a few 7th grade girls had a suggestion for me. "Why don't you try hiding the ingredients from us so we'll be more likely to try it?"

So that's exactly what we did. When the students came up to grab a cup, the ingredients were under a tent. (No pretty vege arrangement, it was a very bare table!). This tactic effected the 7th and 8th grader participation dramatically. And I noticed some of kids come through the line that had not in the past in all of the grade levels.

Now that was super great idea. Thanks girls!!!!

After everyone tasted, the lunchroom tried to guess what was in the smoothie. There was a ton of good guessing and it was fantastic to talk about the spinach (from our 1st tasting event) and the avocado (from our 3rd tasting event) and use them in an entirely different way.

Minds blown. Minds opened. Minds a little & a lot more excited to try new foods thanks to the Chef Ann Foundation Project Produce Grant funding!

Bring that luck HOME today and blend up some of this liquid gold:

D76 Diamonds Real Shamrock Shakes
Inspired by this recipe

1 ripe avocado
1 ripe banana
1 big handful of spinach
15 fresh mint leaves
3/4 tsp peppermint extract
1 cup milk of choice (I used rice milk)
1 cup ice
honey to taste (at least 2-3 tbsp for kids' palattes)

Blend until smooth. Add a few tablespoons of honey at a time until you've hit your sweet spot. You can also add more milk or ice to thin it out. Add a squirt of real chocolate syrup and enjoy!

To the mullies we go...
xoxoL

ps

I warmed up some shake making skills in Tommy's 2nd grade classroom on Thursday.  We were onto to something good if over half of the kids wanted seconds! Thank you for having me Ms Duffy!!

Set the Table 2017 | Week 10

Setting the table one sprig at a thyme...  Welcome back + Happy Sunday Fun Day!

• Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: Selfie videos and picture shenanigans keep me cooking and laughing... C'est la vie, I'm selfishly lighting it up.
• #CatchmyGrit on my Instagram stories throughout the week to capture the fun, the food and the family table reactions (good and bad).
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.

Up this Week:

*Note: The first underlined/linked recipe name corresponds to the Jamie Oliver Ultimate Recipes App to help me stay organized (his grocery list feature is rad); However, IF I was unable to find Jamie's app recipe online, I have linked to a similar recipe.

• Sticky Chicken with Sweet Tomatoes + Beans

• Mexican Style Tomato Soup (Video link) - Taco Tuesday

• Salmon Fish Fingers (Video link)

• Singapore Noodles

Real St. Patrick's Day Shamrock Shakes!!
Inspired by this recipe
Dairy free - gluten free - refined sugar free
Chris, Mac, Abbie and Tommy approved

1 banana
1 ripe avocado
10-15 fresh mint leaves
1 cup frozen or fresh organic spinach/collard/kale/mustard greens blend (use whatever you have on hand)
1 cup milk of choice
1 cup ice
3/4 tsp peppermint extract
2-3 tbsp honey (add more to taste if needed. I tried stevia and honey is preferred)
real chocolate syrup (A good way to get your kids - really anyone - to give it a chance)

*Here is a handy conversion link for any online euro measurements (the app uses USA measurements).
*Read up on how to cook with oils.
*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides on your plate. 

*Avoid artificial colors and preservatives - Check your labels, grocery stores offer a variety of clean brands to help protect your family's gut microbiome + mycobiome --> MoreGutsMoreGlory I SAY! 

Wrap it UP with last week's family table action:

Abbie liked the soup... Halleluia!!! It's raining peas...

The pea soup recipe is a major major keeper. The leftover usage is endless... casseroles, chicken bakes, lasagna... it's the balls baby.

A soffritto Taco Tuesday!!!! This mixture had no meat in it and nobody made a peep. Terri you would be so proud!!!

Finely chopped mushrooms, onions, carrots and celery + your favorite taco seasoning (I use salsa, chili powder, cumin, paprika, tumeric, curry, oregano, salt and pepper). 

This meatless taco filling is awesome served cold for leftovers. I chopped up an avocado and a cucumber, spooned some ranch over the top and ate this several times with some tortilla chips for a snack. 

I love when I get helpers:)

It turned into a cooking, yoga, pure barre grooving laughing extravaganza... We attempted some head stands too:) 

I didn't even take the salmon skin off.

Here's a quick synopsis of what I did with Jamie's "Rich and Creamy Fish Traybake" app recipe (Sorry, this special recipe is no.where.to.be.found online. But, here's a similar fish traybake recipe that you can make minus the spice if you prefer it calmer for your table):

Thaw and chop up some catfish + salmon + shrimp (enough to fill a plate).

1 carton of grape tomatoes (halved and smashed)
2 zested lemons
5 garlic cloves sliced
1/2 bunch of picked thyme leaves
sea salt & pepper
- Melt a few tablespoons of butter and sauté in the above ingredients for a few minutes.
- Add 7 tablespoons of white wine and simmer for a few minutes (and maybe pour yourself a glass?).
- Pour in 1 cup of heavy whipping cream, half n half or coconut milk and simmer for a few minutes.
- Dump in the raw fish and mix it all up.

I lidded the pot and cooked on low for about 20-30 minutes on the stovetop, mixing every 5 minutes or so, checking the fish until it was almost completely cooked through.

In a separate bowl, mix: 1 cup breadcrumbs (regular or gluten free) + 1/2 bunch thyme leaves + a few tablespoons of extra virgin olive oil + 1 cup parmesan cheese (mix it all up) and sprinkle it evenly all over the top of the fish bake.

Bake without a lid at 425 degrees for 5-10 minutes or until the cheese gets melty and the bread crumbs begin to toast up.

I was the only one who ate the scallions side dish. They were delicious.

Another dinner winner for Abbie. Two in one week = pretty rad.

Chris really liked the fish (and gave me the wrong finger up a second before). Tommy and Mac's thumbs were sideways to down. I loved it all.

And brownies... beautiful, wonderful, gorgeous brownies (with coconut sugar). 

To the Mullies we go...

xoxoL