Set the Table 2018 | Week 8

Mung Beans.
Such a weird name.

I had never heard of them before diving into my studies in Dynamic Eating Psychology + Ayurvedic Nutrition. I bought them in bulk early this week and thought I'd experiment with them to kick off my 5th module of education at the Institute for the Psychology of Eating. I am so excited to begin cooking with them and to learn more about how Mung Beans can make you feel great.

I serendipitously found Sarah Britton's blog about Kichadi, a super comforting, warm "one pot wonder" that our digestive system simply adores. Renewal in a bowl.

This "Realistic Reset" is just what I am looking for to kick off March (when it really still feels like Winter) for my best.Spring.YET.

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• Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.  
• #CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin! 
• New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!  

I wonder if Mr Chris would do a kichadi reset with me (maybe if it's just for a day)?

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2018 Topics:

1. A Scientist Explores the Mysteries of the Gut Brain Connection
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on top of Jamie Oliver's Food Revolution Campaign.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. What is Organic Pasture Raised Chicken Good for?
8. Shop with EWG "Clean Fifteen + Dirty Dozen" produce guidelines. Why? New research suggests pesticides/herbicides are linked to antibiotic resistance. Protect your gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2018 | Week 6

Love Yourself First = A Valentine's Day week recap!

The following meals were created over three nights. The first night began with a side dish batch of lentils and rice.

Here is how the "planned-overs" went down. 

...So much better than "left-overs" don't you think?"

Thanks for the awesome rewording Mark! (Must give props to my super cool friend from Slow Food Canada.)

Lentils and Brown Rice

2 Tbsp extra virgin olive oil or ghee
2 large yellow onion
1 cup red lentils
1 cup brown rice
3 1/2 cups water/vegetable stock/chicken stock
(if using water add 1 tsp sea salt)
1 tsp dried thyme
1/2 black pepper

In a medium saucepan or dutch oven, saute the onion in the oil low and slow, stirring occasionally until beginning to brown and caramelize. Remove half of the onions and set aside on a plate. Pour in the water/stock and to the saucepan with 1/2 of the onions. Bring to a boil. Add the lentils, reduce heat and cover, simmering for 15 minutes. 

1. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes. Then add the rice, salt (if only using water), pepper and thyme. Cover and simmer 15 minutes or until rice is tender. Remove from heat and stir in the caramelized onions. Place a paper towel over the pot, Cover and let stand for 5-10 minutes.

Lentil n Rice Meat Balls

Cold leftover lentils and rice (at least 1.5 cups)
1 lb grass fed, organic ground beef
1 tsp salt
1 tsp black pepper
1 pasture raised, organic egg

a handful of parmesan shavings

Preheat oven to 400 degrees. Add all ingredients to a large mixing bowl. With clean hands, mix up the ingredients until well incorporated (all squishy-wishy in the fingers). *If you make the lentils and rice the same day, do NOT mix the cold meat with the warm rice, this will begin cooking the meat and encourage bacteria to form. To cool the rice down quickly, spread on a baking sheet and put in the freezer until cool). 

Form mixture into balls as large or as small as you'd like. Place meatballs in a cast iron pan and cook for 40 minutes. They should be browned and cooked through. We made meatball sandwiches!

Tomato and Meatball Goulash (Memories from my Grandma Dorothy's family table)

2 small carrots diced

1 onion diced 

2 celery ribs diced

2 garlic cloves minced

2 Tbsp extra virgin olive oil or grass fed butter or ghee

1 tsp Italian seasoning

1 tsp sea salt

1/2 tsp black pepper

1 14-17 oz can of diced tomatoes 

2x's the amount of diced tomatoes inVegetable, Beef or Chicken Stock (Use the tomato can/box and fill it twice with water and a heaping Tbsp of Organic Better than Boullion Stock.)

1/2-3/4 cup dry small shaped pasta (think macaroni, orzo, ditalini or bow tie shaped pasta - Try it gluten free!)

Parmesan cheese shavings or any type you have on hand!

In a large saucepan or dutch oven over medium/low heat, add the oil and saute the carrots, onion, celery, and garlic (soffritto). Season with salt, pepper and Italian seasoning and cook, stirring occasionally until soft and beginning to brown. Add the stock and and can of tomatoes. Cover and bring to a boil. Add the pasta and cook to package instructions (Pasta should be soft in 10 minutes or so). Ladle soup into bowls and garnish with your cheese of choice! Add more water if needed.

********************************************************************************

• Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.  
• #CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin! 
• New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer!  

And yes that heart necklace made it through a burnin hot Valentine's Day Pure Barre workout!

It all starts at hOMe plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2018 Topics:

1. A Scientist Explores the Mysteries of the Gut Brain Connection
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on top of Jamie Oliver's Food Revolution Campaign.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. What is Organic Pasture Raised Chicken Good for?
8. Shop with EWG "Clean Fifteen + Dirty Dozen" produce guidelines. Why? New research suggests pesticides/herbicides are linked to antibiotic resistance. Protect your gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 36

Make me this week:
Creamy Pineapple and Coconut Smoothie Recipe Image + link from kimberlysnyder.com.

This little ditty is going into my blender tonight for my extended Florida family table!! We are hosting friends who came up to the Diamond to ride out Hurricane Irma and I cannot wait for us all to sit down together at the table:)

Enjoy this new article that just popped up on my Twitter feed:

Will the Gut-Brain Connection Revolutionize Wellness?

Yes.

Yes, it will!

***************************

• 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. 
• #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 inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table 

Week 36's Game Plan:
I've been averaging 1 out of 3 planned meals at the plate lately. Hey, I'll take a 300 batting average any week... Cheers to upping my average...

• Taco Tuesday

• Make your own pasta bowl night (toppings galore!) - I'm making this one up...

• One-Pan Fabulous Fish (with salmon)

Wrap it UP with last week's action:

I am so excited to use this garlic scape powder! Found at the Libertyville Farmer's Market at the Garlic Underground Farm booth!

I really love this Sizzling Seared Scallops Recipe from Jamie's new cookbook. I changed up the cooking method and finished the dish slightly different from what he did and I'm really happy with how it turned out. For example, I cooked the frozen potatoes in the reserved hot potato water... it worked like a charm!!!

The scallops needed more searage... but boy did they still turn out yummy! I cooked the bacon on this pan in the oven first (400 degrees for 20 minutes), then smashed and tossed the boiled potatoes into the bacon drippings and seasoned everything with salt, pepper and garlic/truffle salt. A little Irish cheddar on the spuds too. So easy.

Comfort food hits the spot.

Mac and Chris were at Lacrosse practice when Tommy, Abbie and I sat down together. Abs & Tom struggled. Abs finished the peas and bacon and had one bite of the scallops and potatoes (those two tastes are just not her thang yet). Tommy ended up eating most of his plate. I had to run to pitching lessons so I missed the two chow hounds who came home later and LOVED the dinner. They want me to make it again (with more peas and bacon please) ASAP.

*Dearest Sue, I have to give you a big shoutout for the suggestion you gave me when my eaters are less.than.enthusiastic.eaters at the table:

"It's just not your night."

"And I'll make something special for your night soon."

It really really works. Thanks babe.

We went off to Indy again this past weekend! Totally in LOVE with Chimmie's chalkboard wall in her dining room... This was my first bowl of Chili and I cannot WAIT until Fall weather and more crock pots of goodness:)

Don't blink.

It all starts at home plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Will the Gut-Brain Connection Revolutionize Wellness?
2. Come to the table - Join Slow Food USA!
3. Stay on TOP of the Global Food Revolution Newsfeed.
4. Robyn O'Brien: Why Our Food Is Making Us Sick.
5. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
6. Buy Antibiotic Free and Know the Source of Your Family's Meat.
7. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
8. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
9. Why, When and How to Eat Wheat.
10. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 31

A Jamaica to Chicago Jerk Sauce

Many Thanks to you Chef Kennard for helping me make this first draft recipe local & authentic! I did a little recipe research as I was on my way to the airport yesterday (Basic ingredients passed down by Chef Kennard and I'm taking liberties with additional ingredients, amounts and cooking order - I am guessing on some things as he couldn't give give away all of his Jamaican secrets, per order of "The Colonel" - His boss I'm guessing?!). *Recipe updated from original post after I made it later that night - Picture story to come next Sunday Fun Day!

2-3 Onions diced

1 Bunch scallions diced

3-4 Tbsp Fresh thyme leaves

10 Celery ribs diced

6 Carrots diced 

6-7 Garlic cloves minced 

6 Tbsp Fresh grated ginger 

3 Tbsp's of ghee or grass fed butter 
A nice pinch of sea salt and freshly ground black pepper

Place this Jamaican soffritto in a large pot and cook for 15 minutes over medium heat until it all begins to soften up.

Then add: 
2 Fresh pineapples cored and pureed in food processor

1.5 c Coconut sugar 

Turn up the heat and burn & caramelize!!! This took at least 30 minutes to reduce and brown.

Then add:

3/4 c Tomato paste 

1.5 c Apple cider vinegar

5 cups of water 

3-4 Tbsp Molasses

3 Tbsp Ground Allspice

2 tsp sea salt

Freshly ground pepper
Freshly ground nutmeg
Stir and bring to a boil. Lid and simmer for at least 30 minutes. Puree with an emersion blender or transfer to a high speed blender. I decided not to strain as I wanted this batch to have some chunk to it. Chef Kennard says, "If too bright add Browning sauce!! (Never, ever liquid smoke)"

Lastly, add some HEAT to your liking. I divided my batch to make one pot with heat and one without for the kids.

1-4+ Tbsp red pepper flakes, habanero peppers, or scotch bonnet peppers (dry, fresh or in sauce form).
I only used about 1.5 Tbsp of the Jamaican scotch bonnet sauce. Holy wows is it HOT and wonderful!

Lid and simmer a bit longer to let the flavors blend. Smother over grilled/pulled chicken, pork, fish, shrimp, slaw, and rice & beans! Thank you for the amazing food inspiration Jamaica - YEA MON!

***************************

• 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. Rachael Ray's Week in a Day Cookbook.

Week 31's Game Plan:

Jamaican Jerk Cookout (which will parlay into more dinners + dishes throughout the week!)

I'm easing back into real life low and slow... More meal planning next week!



Wrap it UP with last week's action:

Our last family table on the Diamond before our Jamaican adventure! We're gonna miss you kids!

The Royal Palladian in Jamaica.

I do love to cook + sew!

SO happy we could Facetime the celebration home!

Our last breakfast in paradise yesterday was so lovely.

Grateful for Jamaica, for a growing family tree and for most especially...

some upcoming cooking adventures with jerk sauce.

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution newsfeed.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome at home. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)

Set the Table 2017 | Week 30

Cucumber season = Make your own pickle season! I am crazy about my Mom Brenda's refrigerator pickles. And this marble bowl. Totally obsessed. The Juice? Drinkable. Thanks for passing down your epic recipe to the blog today Mom! 

Mom's Refrigerator Dill Pickles

5 cups water

2 Tbsp sea salt

3/4 c white vinegar

1 1/2 lbs cucumbers 

3 Tbsp garlic cloves (peeled)

4 Tbsp large dill sprigs

1 tsp black peppercorns

1. Put Vinegar, salt and water in a large pot. Heat to boil. Cool.

2. Wash and trim cucumbers.

3. Put cucumbers, garlic, dill and peppercorns in a bowl.

4. Add brine (cooled) and stir well.

5. Leave them in the refrigerator for 2-3 days until they are as sour as you like.

6. Place in jars with pieces of dill, garlic and peppercorns. Store in the refrigerator. 

***************************

• 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. Rachael Ray's Week in a Day Cookbook.

Week 30's Game Plan:

I'll be in sunny Jamaica for a family wedding! I have never been to Jamaica or to a destination wedding before, so I am just thrilled to be traveling. Welcome to the family Diane! Looking forward to sharing our Jamaican eating adventures and a fantastic local Caribbean recipe for next week's blog! Cheers to THAT!

Wrap it UP with last week's action:

I did not follow my meal plan whatsoever this week. Sigh. I'll be trying Rachel's recipes again when I get back from vaca. Promise.
Thank you Summer for getting in my way. 

Nachos under salad and avocado? Yes please.

Best appetizer ever = Coconut macaroon (Whole Foods) + veganaise with sea salt, lemon zest and fresh chives + fresh crab + more chives.

My niece is the very best sous chef. Taking off the parley leaves was quite a job! Thanks girl!

Katie whipped up Alice Water's Sorrel Cream Sauce (The Art of Simple Food II) for the fresh Cod. It was pure heaven. I will be planting sorrel again next growing season for my kitchen garden!

One of the best plates I've ever put together.

I don't wanna have to say good bye! You are my heart of Tafiti Katie! Diamond Lake is for sisters!!!

And speaking of sisters... This lovely Lacey family crew (5 sisters!) stopped by for a stay on the lake before they head to their new home in San Diego this week. We had a huge family table of waffles to fuel our impromptu lake adventures yesterday (gosh darn I forgot to take a pic!). Lots of reminiscing... back to each other's wedding parties, babies, homes... Where has time gone!?  Looking forward to visiting you in California soon, to making more memories and to gathering together again at your new family table!

Cheers to jumping into gnarly, grand adventures and to lifelong friendships!

It all starts at home plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution newsfeed.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome at home. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)