Old Photo Friday: Easter Sunday

WHO: Stacy

WHAT: Easter Sunday

WHERE: E Street in Springfield, OR

WHEN: 1974-75...I look to be about 5 or 6

Easter Sunday....although not at all religious growing up, Easter was more a time for brunch, Easter baskets, hunting for eggs and a big ham dinner. 

I am all dressed up, including white gloves.

Enjoy!

Stacy

Recipe of the Week: Mixed Berry Crumble

This was a big hit during March Madness week and it's low fat!! Pair with some reduced fat vanilla ice cream and you have a low calorie treat for just about any night of the week.

Enjoy!
Stacy

Mixed Berry Crumble
Slightly Adapted from Weight Watchers

Ingredients:

2 cups fresh blueberries
2 cups fresh raspberries, you could also use strawberries, marionberries or blackberries
3/4 cups flour
2/3 cup brown sugar
6 Tbsp melted butter

Directions:

1. Preheat oven to 350F. Place berries in a medium bowl. In another bowl combine flour and sugar, then remove 3 tablespoons of flour mixture and gently toss with berries.

2. Place berries in an 8-inch square pan. To make topping, add melted butter to the remaining flour mixture, combine well.

3. Crumble little bits of topping all over the top of the berries. Bake until berries start to bubble, about 35-45 minutes.

4. Cut into 8 pieces; serve warm or at room temperature

West Seattle Weekend Wrap-Up: Spring and More Hoops, Please!

Still desperately searching for signs of Spring here in West Seattle. Spring began on Tuesday, but our temperatures remain cool (we had snow in Beaverton on Wednesday night). Both of us were grateful for a bit of weekend sunshine.

Measurable snow in Beaverton on 3/20/12

Down came the St. Patrick's Day decorations and out came the bunnies. We updated the house for the Easter/Spring season on Saturday.


Plenty of time for an afternoon nap, time with adorable Sammy, a wonderful vegetarian shepard's pie and some kick-ass basketball. Final Four teams are set for next weekend!



On Sunday, Brian treated me to Luna Park Cafe for breakfast. It's a traditional diner and packed to the rafters on the weekends.


How was your first weekend of Spring?

Enjoy!
Stacy

Menu Plan Monday: March 26-29, 2012

It's the last full week in March and our first full week of spring and already I am seeing more fresh fruits and vegetables arriving in our markets. One of my favorite spring favorites is asparagus which is quite plentiful as spring arrives.

What is your favorite culinary spring treat?

Enjoy!
Stacy


Monday: Spice Rubbed Skirt Steak with Mushroom Salad
Tuesday: Basil Crusted Cod with Broccoli
Wednesday: Fettuccine with Asparagus
Thursday: Slow Cooker Chicken Marsala

Old Photo Friday: Remembering Crowe

WHO: Donald Lowell Crowe (we just called him Crowe Bird); the lady is his second wife, Shirley
WHERE: Pop confirmed that the picture was taken in Crowe's backyard
WHEN: I'll guess here and say early to mid 70's....1973-4. It looks like a warm spring day.

Today would have been Crowe's 69th birthday. We love you and miss you and will always remember you.

Enjoy!
Stacy

Recipe of the Week: SW Turkey Burgers

I made these delicious burgers for the gang during March Madness and they were awesome with just the right mix of southwestern spices to liven up what is sometimes boring ground turkey.

Enjoy!
Stacy

South Western Turkey Burgers
Slightly Adapted from Weight Watchers

Ingredients:

1 package (1.25 lbs) ground turkey (do NOT use extra lean)
8-10 crushed tortilla chips
1/2 cup, plus 4 tablespoons salsa; divided
1/2 tablespoon ground cumin
black pepper
1/8 teaspoon garlic salt
3-4 green onions, chopped
1/3 cup shredded sharp cheddar
2 tablespoons chopped cilantro
4 whole wheat burger buns
leaf lettuce
salsa
sliced tomato, optional
avocado, optional

Directions:

Mix turkey, crushed chips, 1/2 cup salsa, cumin, salt, pepper, green onions, cheddar cheese and cilantro in a large bowl. By hand form 4 patties and place in the refrigerator for 15-20 minutes.

Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 6 minutes per side.

Serve on top whole wheat buns with lettuce, a tablespoon of salsa, sliced tomatoes and/or sliced avocado.

March Madness: The Recap

Good food, excellent company (including a visit from Uncle Steve this year) and awesome basketball.

We survived the mayhem! Here are some pictures from the week(end).

Most Bizarre Start to an NCAA Week Ever: Total flat tire on day one of the tournament. Thanks to AAA of Oregon who towed my car to Hyundai for service (a special treat considering they had a 60 inch plasma TV in their waiting room).

The Bracket: Pop is the only one to survive the first weekend of the Tournament with all four of his final four teams. Steve is our points leader, but week #2 has some interesting match-ups. Who picked Lehigh? Anyone? How about Norfolk State?

The Box: An annual tradition from my Aunt Judy who sends a box full of March Madness goodies. This year's box included:

Adorable LED lighted Bunnies (found HERE)
Basketball cocktail napkins
Weight Watchers magazines, cookbooks and various paraphernalia (we really need this after weekend eating binge)
Skyline Chili Mix (should we tell her that we were NOT rooting for Cincinnati???)
Special K crackers (CRACK is the descriptive word here). Yummy!
An assortment of McCormick's spice mixes just perfect for a quick meal (we love these)
An Elvis Presley DVD (we gave this one to Pop)
Emory boards
Not in the box (but sent out earlier in the year); a yummy jar of homemade canned sauerkraut which we had on our Reuben Sandwiches on Sunday afternoon

The Food (and drink): This year's Weight Watchers Menu included Steak and Shrimp, Barbecue Pork Loin with Scalloped Potatoes and Pop's Pressure Cooker Corned Beef.

We set up the Bloody Mary Bar and we were ready to go!
Weight Watcher's Berry Cobbler

Pork Loin and Scalloped Potatoes

Steak and Shrimp with a Classic Wedge Salad

What a week!

Enjoy!
Stacy

Menu Plan Monday: March 19-22, 2012

The mayhem is over....for now, but basketball continues later this week and so does our diet.

We are back on track this week....but look at our rewards.

Enjoy!
Stacy

Monday: Garden Burgers (Meatless Monday is back)
Tuesday: Grilled Center Cut Pork Chops with Roasted Brussels Sprout
Wednesday: Chicken Thighs on the Grill (veggie to be determined later)
Thursday: Herb Salmon Salad (this is still one of our all time favorites)

Old Photo Friday: Elbow Lane

WHO: Annie and T. Fred Peterson (Brian's maternal grandparents)
WHAT: On the farm
WHERE: Elbow Lane near Kemblesville, PA
WHEN: Early 1950's

Brian's cousin posted this picture of Brian's grandparents on Facebook a few weeks ago.

In 2007, Brian took this picture of what the house on Elbow Lane looks like today.

Enjoy,
Stacy

Recipe of the Week: Irish Coffee

Buena Vista's Irish Coffee - San Francisco

The origin of the Irish coffee is highly disputed and there are different variations of coffee cocktails which pre-dates the now classic Irish Coffee by at least 100 years.

The original Irish coffee was (according to sources) invented and named by Joe Sheridan, a head chef at Foynes. Foynes' port was the precursor to Shannon International Airport in Western Ireland and the drink was conceived after a group of American passengers disembarked from a Pan Am flight on a miserable winter evening in the 1940s. Joe added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Joe told them it was Irish coffee.

A travel writer for the San Francisco Chronicle brought Irish coffee to the U.S. after drinking it at Shannon Airport, when he worked at the Buena Vista Cafe in San Francisco in 1952. The bar owners Jack Koeppler and George Freeberg tried to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until they nearly passed out.

I've had a few Irish Coffees at the Buena Vista, one of my favorite places in San Francisco.

Enjoy!

Stacy

Irish Coffee - courtesy of the Buena Vista in S.F.

Ingredients

• some hot water
• six ounces of hot, fresh brewed coffee
• two cocktail sugar cubes
• a jigger (or shot) of your favorite Irish whiskey
• fresh (preferably homemade) whipped cream

Directions

• To start off, you will need to fill your empty glass with the hot water to preheat the glass. After you fill it, let it preheat the glass for a few seconds and then proceed to dump the water out.
• Pour the freshly brewed coffee into the glass until it is about three quarters of the way filled. Then, place the two cocktail sugar cubes into the mix. Stir the mixture until the sugar cubes have dissolved.
• Add the shot or jigger of your favorite Irish whiskey into the coffee and sugar mix. Stir again. Then using a warm spoon, flip it over, and let the homemade whipped cream carefully slide over the spoon’s back and onto your Irish coffee mixture. You want to make sure that the whipped cream does not break into the Irish coffee’s surface.

Recipe courtesy of the Buena Vista

West Seattle Wrap Up: A bit of Spring!

We had temperatures that reached 60+ last week, but by the weekend we were back to the rain. A good Saturday to run some errands, take a long Saturday afternoon nap with Sammy and watch a few basketball games.

Before we drove back to Portland on Sunday, I managed to plant a few pansies, which really brings a bit of color to the front of the house...Ying and Yang approve.


March Madness begins later this week. As you can see, Brian is ready to go!


Enjoy!
Stacy

Menu Plan Monday: Let the Madness Begin

I've been thinking about this week for some time. Typically it's a week full of rich, high-calorie food with plenty of wine. It's March Madness after all.

This year, with our weight loss goals within reach, I've planned a menu full of rich flavors that will be light on the fat and calories...the wine might be another issue.

Brian and I drive from Seattle on Sunday....Poppie arrives on Monday and Uncle Steve on Thursday. It will be a house full of basketball mayhem!

Enjoy the Madness!

Stacy

Monday: Chicken with Mushroom Marsala Sauce, a Garden Salad and Mixed Berry Cobbler
Tuesday: Southwestern Turkey Burgers with Sweet Potato Fries
Wednesday:Herb Salmon Salad with Vanilla Truffles
Thursday: Grilled Sirloin Steak, Sauteed Shrimp and a Classic Wedge Salad
Friday: BBQ'd Pork Loin with Au Gratin Potatoes, Green Beans and Butterscotch Pudding
Saturday: St. Patrick's Day! Corned Beef and Cabbage with Potatoes
Sunday: Cook's night off! Let's order a pizza (believe it or not, one slice of pizza and a salad is still considered a low points/calorie meal)

Old Photo Friday: Pop

WHO: "Diamond" Jim (James) Young Brady
WHAT: #1 Pop, Brother, Uncle, Cousin and Husband. Mischievous grin. What are you up to?
WHERE: God only knows? Cottage Grove? Is that a barn behind you? Cavey homestead?
WHEN: Pop looks to be 3 or 4 so 1946-47

With Pop heading up to Portland this coming Monday for our annual March Madness celebration, I thought I'd dig one up on the old man.

P.S. this is also the #201st Old Photo Posted! What incredible history!

Enjoy!
Stacy

Recipe of the Week: Wild Rice and Mushroom Cakes

Every so often we slip off the wagon, but for the most part we try to stick to the Meatless Monday campaign whenever possible.

This is the time of year that I think about going over to Port Townsend, WA for lunch at the Silverwater Cafe. Allison makes the best wild rice and mushroom cakes, but last year they were absent from her menu.

Here is my attempt to duplicate, although I doubt they will be as good as hers. This is a perfect meatless meal that is unique and tasty.

Enjoy!
Stacy

Wild Rice and Mushroom Cakes
with Whole Grain Mustard Sauce

Ingredients:
8 oz. wild rice, made according to package instructions
1 tablespoon garlic, minced
1/2 large yellow onion, minced
2 tablespoon butter, divided
2 cups assorted mushrooms, chopped
1/2 cup heavy cream
1/2 cup cooked corn (fresh is the best, frozen or canned works too)
2 tablespoons fresh cilantro, chopped
1 teaspoon fresh chives, chopped
salt and pepper
1 egg, beaten
1 1/4 cup flour
2 tablespoons olive oil

Sauce:
1/2 cup sour cream
2 tablespoons whole grain mustard
1 teaspoon brown sugar
salt and pepper


Directions:

Prepare rice according to package directions and set aside.

Melt butter in a large frying pan and saute garlic and onion for 3-4 minutes over medium heat. Remove from heat and add to the rice.

Melt remainder of butter in same frying pan and brown the mushrooms over medium high heat until liquid is released and evaporates; about 10 minutes. Add cooked mushrooms to rice mixture.

Add to the rice mixture the cream, cooked corn, herbs, salt and pepper and beaten egg. Add the flour last and mix well (if batter is runny, add more flour...if too stiff, add more cream).

Heat oil on a griddle or frying pan over medium high heat. Spoon 4oz of rice mixture onto griddle and pan to form a round patty about 1/2 inch thick. Brown on both sides.

To make sauce: mix all ingredients together and serve with a dollop on top of each cake.

Serve with a garden salad

Image courtesy of Google Images

West Seattle Weekend Wrap-Up: What's Cooking?

The crud invaded our house again over the weekend.

While Brian and Sammy rested, I planned my entire Saturday in the kitchen making some healthy meals for Brian to enjoy during the week.

I cooked an amazing pot of minestrone soup (best remedy for the crud) and a loaf of 7 grain bread first thing Saturday, then I prepared three awesome meals for the rest of the week.



First Recipe - Turkey Parmesan Meatloaf
I cooked this for dinner on Sunday along with some steamed red potatoes and frozen peas with plenty of leftovers for Tuesday Night

Second Recipe - Baked Rigitoni
At just over 300 calories a serving, this is a hearty yet light meal. Leftovers are easily frozen for 3-6 weeks (thaw then microwave)


Third recipe - Frozen Black Bean Burritos
Genius idea and a great meal for Brian. Just zap the finished product in the microwave and you have dinner in 60 seconds! I made 6 with fresh salsa, low fat cheese and brown rice. They'll keep in the freezer for 2-3 months (better for you then Taco Del Mar).

We've got the crud on the run and Brian has a fridge full of dinner. Mission accomplished!

Enjoy!
Stacy

Menu Plan Monday: March 5-8, 2012

Welcome Monday!

This week's weight loss challenge includes eating a non-traditional dinner (i.e. cocktail party). We both know to drink in moderation (one 4-6 oz. glass of wine), but here are some other smart tips (and one not so smart) to assist you with the event.

1. Don't arrive hungry; eat something before you go. Perhaps a late lunch or a healthy snack.
   


2. Pass up peanuts, pretzels and chips. Spend your calories on the special treats you really want.


3. Wear a form-fitting outfit, with a belt if possible (this tip cracks me up....basically be uncomfortable???)


4. Make socializing, rather than food, the focus of the event.


5. Keep your portions in check — to keep calories under control.


6. Plan how much alcohol you'll drink. It loosens your inhibitions and contributes to calorie consumption.


7. Don't stand near the buffet table. In fact, keep your back to it, so you won't even see it!


8. Make a deal with yourself that you will learn something new about someone you don't know at the party.


9. Wear a special piece of jewelry — a sparkly bangle or big ring — as a visible reminder to yourself to eat in moderation.


10. Practice saying "no, thank you." It's okay to turn down invitations or tell a pushy host you don't want seconds.

I'll let you know how it goes! Here is this week's menu!

Enjoy!
Stacy

Monday: Laughing Cow Risotto
Tuesday: Spaghetti with Turkey Meatballs and A Big Garden Salad
Wednesday: Neighborhood Open House "Girl's Night" - I'll be taking artichoke bites
Thursday: Southwestern Salmon with Roasted Brussels Sprouts

Old Photo Friday: Grandma Marie and Great Grandma Cavey

WHO: Marie Volgamore and Helen (Watkins) Cavey

WHAT: Is that Grandma Cavey's farm?
WHERE: Comstock
WHEN: October 1959; probably earlier as that is the date the film was developed (it looks warm to me so probably summer of 1959)

What I love most about this picture is the fact that the first time I looked at it, I thought that Grandma Marie was Sandra. She folds her arms the same and the profile is exact (dare I say....so is the butt).

Enjoy!
Stacy

Recipe of the Week: Crock Pot Chicken Stroganoff

Did you know that March is national noodle month?

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Since I am still in love with my crock pot, I found this yummy low-fat stroganoff which can be served over no yolk noodles.

Enjoy!
Stacy

Crock Pot Chicken Stroganoff

Makes (6) 1.5 cup servings

Ingredients:

1 pound boneless, skinless chicken breasts
14 oz can reduced fat cream of chicken soup
16 oz tub of fat-free sour cream
1 envelope onion soup mix
no yolk noddles (4 cups cooked)
parsley

Directions:

Put frozen chicken in bottom of crock pot. Mix soup, sour cream and onion mix and pour over chicken. Cover and cook on low for 7 hours. when ready to serve; cook noodles according to directions. Gently shred cooked chicken and stir sauce. Serve over noodles and top with parsley.

Recipe courtesy of Food.com
Image courtesy of National Noodle Month