Recipe of the Week: Ribollita

Despite one of the warmest winters (so far) on record in the Pacific NW, it still feels like soup weather to me (and it probably will until May).

Ribollita is "the" famous soup from Tuscany, France.  It's made from bread which forms a hearty base along with vegetables, cannellini beans, tomato, kale and onions.  It's name literally means, "re-boiled".

Like most Tuscan cuisine, the soup has peasant origins.  It was originally made by reheating the leftovers of minestrone or vegetable soup.  Some sources date the soup back to the Middle Ages when servants gathered up food soaked bread from kings and lords finished plates at banquets and used them in their own dinners.

This is a simple recipe that is very easy to make and is great for a crowd.

Enjoy!
Stacy

Simple Ribollita (Tuscan Bread Soup) 

Ingredients:

olive oil 

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

8 cloves of garlic, minced

28 oz can of diced tomatoes, well drained (reserve liquid)

14 oz while beans (cannellini)

1 small wedge of Parmesan with rind, divided

crushed red pepper flakes

salt and pepper

2 bunches of kale, washed and torn into 2 inch pieces

1/2 loaf crust country bread (a day or two old), torn into 1 1/2 inch pieces

Directions:

Place a rack in the middle of the oven and preheat to 450F.

Heat 1/3 cup olive oil in a medium dutch oven or heavy pot.  Add onions, carrots, celery and garlic.  Cook, stirring occasionally until vegetables are softened but not browned, about 8-10 minutes.

Add tomatoes to vegetables and cook for 5-7 minutes, letting the mixture caramelize.  Next, add the beans, cheese rind, reserved tomato liquid, pepper flakes and salt and pepper.  Add 4 cups of water and bring to a simmer.

After simmering for 10 minutes, add kale in handfuls, stirring often and allowing it to wilt in between.

Add 1/3 of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes.  Taste and adjust seasoning.

Remove from heat and add rest of bread on top of soup.  Drizzle with olive oil.

Transfer the pot to the oven and bake soup until bubbling and bread is golden brown on top (about 10-15 minutes).

Ladle soup in to bowls and drizzle with olive oil and grated Parmesan cheese.

4/52: First 24 of 12

This year, I turn 50.

Let me say that again, so that perhaps it will soak in.

50!!!!!

For the entire year, I decided to celebrate each birth date (24th) by doing something fun and most importantly for me.  It might be a pedicure, it might be a dinner out or it might be going out for a movie and a slice of pizza.

January's first 24th coincided with my long weekend in Seattle as I worked remotely last week.  Thursday night was my train ride north followed by going to the new 13 coins located right at the Amtrak Train station in Seattle.

We spent the rest of the weekend enjoying the sunshine and some time at home for finishing books, decorating the house for Valentine's Day and long walks through Lincoln Park.

Enjoy!
Stacy

Old Photo Friday: Remembering Allen Lee

WHO: Allen and Ann Lee
WHERE: At the Elementary School where Ann was Secretary for over 30 years
WHEN: Mid 1990's

Brian texted me the other day that it was the 12th anniversary of his father's passing.  I couldn't hardly believe that 12 years had gone by.

Out of the three Lee boys, I see Brian more and more each day in his father's face and especially his eyes.

We miss you every day.

Stacy

Recipe of the Week: How to use Tahini

Tahini is a condiment made from toasted ground hulled sesame.  It can be served by itself as a sauce or dressing or as a main ingredient in hummus and baba ghanoush.  Tahini is used in Mediterranean cooking as well as in Middle Eastern cooking and parts of North Africa.

The oldest mention of the word tahini was in a document written some 4000 years ago that describes a custom of serving the gods sesame wine.  It's also mentioned as an ingredient of hummas kasa translated from a 13th century Arabic cookbook.  In the United States, sesame tahini along with other raw nut butters has been available in health food stores since the 1940s.

It's an excellent source of calcium, amino acids and omega-3 fatty acids.  Because of high levels of protein, it's useful in vegetarian and vegan diets.

Having always loved the tart and sour taste, I recently bought tahini for the first time to make a salad dressing.

This international dish features tahini included in a white bean spread accompanying flank steak and plenty of vegetables.

Enjoy!
Stacy

Red Wine Grilled Flank Steak with Mixed Vegetables and White Bean Skordilia*

Ingredients:

Steak

3 cups dry red wine

4 small springs fresh rosemary

4 springs fresh thyme

2 bay leaves

1 small onion, finely chopped

4 garlic cloves, finely chopped

3 tablespoon olive oil

1 (2 pound) flank or skirt steak

salt and pepper

Vegetables

2 large ears fresh corn, husked and cut crosswise into 4 pieces

1 small eggplant, cut crosswise into 1/2 inch thick rounds

1 large sweet yellow onion, cut into 3/4 inch wedges

1 large red bell pepper, seeded and quartered

1 large yellow bell pepper, seeded and quartered

1 large zucchini, cut into 1 inch thick rounds

12 asparagus spears, ends trimmed

olive oil

salt and pepper

Finely chopped parsley or chives (or both)

White Bean Skordilia

2 cups cooked white beans, plus cooking liquid, reserved

2 tablespoons chopped garlic

1/3 cup fresh lemon juice

1/4 cup tahini

1/4 cup olive oil

1/4 cup chopped parsley

3 tablespoons chopped fresh mint

Pita bread

Directions:

For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine.  Add steaks and turn to coat both sides.  Cover and refrigerate for at least 4 hours or up to overnight. 

Heat grill, remove steaks from marinade, season both sides with salt and pepper and grill 6-8 minutes on each side.  Let sit 5 minutes and slice against the grain.

For Vegetables:  Brush the vegetables with olive oil and season with salt and pepper.  Grill all the vegetables until just cooked through.  Arrange on a platter and sprinkle with herbs.

For the Skordilia:  Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped.  Add tahini and oil and process until smooth.  Add cooking liquid if too thick.  Season with salt and pepper.  Place in a bowl and fold in parsley and mint.

For the Pita: Brush with olive oil and grill on both sides until lightly golden brown.  Cut into wedges

* a skordalia in Greek cooking refers to a thick puree sauce or dip traditionally combining garlic and emulsified with olive oil and vinegar

3/52: Middle of January

Just a few pictures from the weekend.  Saturday was an adventure to a sports bar to watch the Duke/Virginia basketball game.

Since we are not drinking and trying to eat healthy, it was challenging, but we persisted.  It's amazing how satisfying a club soda with a splash of pineapple juice is!  Just a hair under 6 miles walking this weekend and 2.2 pound lighter makes it all worth it.

The weekend went by in a blur and I am already looking forward to my remote Friday.

Enjoy!
Stacy

Recipe of the Week: Curry Chicken in a hurry

Last Saturday was Curried Chicken Day, which is a popular dish not only in Asia, the UK and the Caribbean, but also in our home.  I make at least three variations of curried chicken (including a cold salad) and each one is a little different.

The word "curry" is an anglicized version of the Tamil word "kari" which means "stir-fried".  A typical curry from the Indian subcontinent consists of chicken stewed in a onion and tomato based sauce, flavored with garlic, ginger, chili peppers and tomato puree along with a variety of spices including turmeric, cumin and cinnamon.  Outside of South Asia, chicken curry is often make with a pre-made spice mixture known as curry powder.

Curry in North America dates back to the early 1800's, when a British sea captain stationed in Bengal, India shared the recipe for a dish with some friends in the shipping port of Savannah, Georgia.  In 1940, in Warm Springs, Georgia the dish was served under the name Country Captain to Franklin Roosevelt and to General George S. Patton.

This particular recipe is a go-to dish in our house, because it can be made in minutes, but tastes like it's been cooking all day.  

Enjoy!
Stacy

Chicken Curry in a Hurry

Ingredients:

1 cup jasmine rice

1 1/2 tablespoons olive oil

1 small white onion, thinly sliced

1 tablespoon curry powder

1/2 cup plain Greek yogurt

3/4 cup heavy cream

salt and pepper

1 (14.5 oz) can diced tomatoes

2 cups shredded meat from a rotisserie chicken

1/4 cup cilantro, roughly chopped

Directions:

Cook rice according to package directions.

Heat oil in a skillet over medium heat.  Add the onion and cook, stirring occasionally for 5-7 minutes, until onions are translucent.

Sprinkle onion with curry powder and cook, stirring for 1 minute.

Add the yogurt and cream and simmer gently for 3 minutes (depending on desired thickness you may need to thin with 1 tablespoon of water or broth or add more cream).  

Season with salt and pepper and then add the tomatoes.  Stir to combine and heat all ingredients, about 3-5 minutes.  Finally, add the chicken and warm through, about 2 minutes.

Divide the rice and the curry into individual bowls and sprinkle with cilantro.

2/52: Relaxing January Weekend

Heading into last weekend with so much energy, drive and momentum.

Rode the train for the first time in 2019 on a beautiful winter afternoon with a great book and my new Commit 2019 Journal.

Lots of energy for walks through Lincoln Park and time to prepare great meals.

Relaxed with a 50 minute massage on Saturday and a couple of power naps.

This weekend physically and mentally prepared me for the challenges of the new week ahead!

Enjoy!
Stacy

Menu Plan Monday: Middle of January 2019

Welcome Back!

As we head into the middle of the month, we have completed one full week of mindful eating and we are heading strong into next week with a solid meal plan.  No to low sugar, no to low carbs (rice, potatoes and bread) and no to alcohol.

Remember to head on over to Laura's site for more planning ideas.

Enjoy!
Stacy

MONDAY: Chicken Buddah Bowls
TUESDAY: Salmon Zoodles
WEDNESDAY: Curry Lentil Soup
THURSDAY: Steak and Salad

Old Photo Friday: On the Town

WHO: Don Brady (my parental grandfather), Marie Brady (my maternal grandmother), Pat Dahl and Bud Dahl (family friends) and unknown.
WHERE: Eugene or perhaps Oakridge
WHEN: 1944-1946

Cheers and happy Friday!  Looks like this bunch was celebrating.  Perhaps the end of the war?  Or maybe just a night on the town.

Enjoy!
Stacy

P. S. THE GUY IN THE PICTURE IS HERB CHAPMAN--ONE MORE HOG HEAD----POPPIE

Recipe of the Week: Curried Chicken and Vegetable Sheet Pan Roast

I loved everything about this recipe from the prep to the finished product.  One pan or one pot recipes are all the rage and when time is an issue, one-pan recipes can be a life saver.  This recipe is perfect for a crowd or it can provide hearty leftovers.  

Enjoy!
Stacy

Curried Chicken and Vegetables

Ingredients:

1 butternut squash, cut into 1-inch cubes

1 1/2 pound Brussels sprouts, halved
2 red potatoes, cut into 1 inch cubes

1 large red onion, cut into thin wedges

2 tablespoons olive oil

salt and pepper

1 cup Greek yogurt; plus some for garnish

2 tablespoons fresh ginger

2 large garlic cloves, minced

1 tablespoon Madras curry powder

8 boneless skinless chicken thighs

Naan bread

Directions:

Preheat oven to 450F.

In a large bowl toss the squash, Brussels sprouts, potato and onion with 2 tablespoons olive oil.  Season with salt and pepper.  Spread the vegetables on 2 large sturdy rimmed baking sheets lined with parchment paper.

In the same bowl, combine the yogurt, ginger, garlic and curry powder.  Add the chicken and stir to combine.  Arrange chicken on top of the vegetables.

Roast for 20 minutes, then rotate the pans and pour off any accumulating juices. 

Roast for another 20 minutes or until the chicken is lightly browned and the vegetables are cooked through.

Serve with warm naan bread and a dollop of yogurt.

1/52: Chick's Birthday Weekend

Sandra's birthday weekend was filled with fun, food and friends!

From Friday night at Five Spice in Lake Oswego to Sunday night's Golden Globe Party at home, we had a wonderful time celebrating a special person and her special day.

Enjoy!
Stacy

Menu Plan Monday: Welcome 2019!

Welcome to a new year!

I haven't made a decent meal plan in weeks, but I am super excited to get back to planning.  We've had a busy December filled with rich meals, alcohol, way too much sugar and tons of carbs.

Chick and I have "agreed" to go on a little bit of a cleanse and get some weight off, exercise and sleep better.  

Here is our plan for the week ahead and remember to check out Laura's site for more menu planning ideas.

Enjoy!
Stacy

MONDAY:  Curried Lentil, Tomato and Coconut Soup with Salad
TUESDAY:  Grilled Fish with Salad and/or Vegetable (green beans or cauliflower)
WEDNESDAY: Chicken Thighs with Asparagus
THURSDAY: Seattle at 3PM

Old Photo Friday: Happy Birthday, Sandra!

WHO: Sandra K. Suter
WHERE: Silver Lane, Eugene, OR
WHEN: 1975 (She looks to be about 14 or 15)

Happy Birthday to my Aunt Sandra who celebrates her special day tomorrow!

Love,

Stacy

Recipe of the Week: Artichoke, Squash and Chicken Bake

Are you sick of the holidays?
Did the holidays make you sick?
Is it time to re-think you NY resolutions already?

You'd have to be living under a rock to have not heard of the low carb paleo diet.  The diet consist of mostly plant based carb sources with minimal potatoes and sweet potatoes.  The paleolithic diet (also knows as the caveman diet) is a modern fad diet that is promoted as a way of improving your health.  The diet typically consists of vegetables, fruits, nuts, roots and meat and avoids dairy, grains, sugar, legumes and processed oils...not to mention coffee and alcohol.

I'm not a fad diet person, although I see some definite benefits to eating "clean", whole and non-processed foods.  I think the most interesting thing with these dietary trends are the number of websites, blogs and Pinterest sites that come up with some really great recipes.

Enjoy!
Stacy

Artichoke, Squash and Chicken Bake

Ingredients:

1 spaghetti squash, cooked and shredded

2 cooked chicken breasts, shredded

1/4 cup vegetable stock

1/2 cup savory cashew cream

1 egg

salt and pepper

1 teaspoon Italian seasoning

2 tablespoons coconut or avocado oil

1/2 sweet yellow onion

14 oz can artichoke hearts (in water), drained and chopped

4 garlic cloves, minced

12 oz bag baby spinach

2 tablespoons fresh chopped basil

1 tablespoon capers, drained and chopped

dash red pepper flakes, optional

Directions:

Cut squash in half and lay cut side up on a baking tray.  Bake in a 375 F oven for 30 minutes before turning oven and baking for an additional 20 minutes.  Remove from oven and allow to cool, then remove squash from shell and set aside.

While squash is baking, poach 2 chicken breasts in 2 cups of water over medium high heat for 15 minutes.  Remove chicken from pan and shred/chop and set aside.

Whisk together the broth, cream. egg, salt, pepper and Italian seasoning in a large bowl.  Add the shredded squash.

Preheat oven to 375F.

Heat a medium cast iron skillet over medium high heat and add the cooking oil.  Saute the onion and artichoke hearts until they begin to turn golden brown, about 10 minutes.  Add the garlic and spinach and cook for another 2 minutes.

Stir in the cooked chicken and gently stir in the squash mix.

Move to the oven and cook for 15 minutes, uncovered or until the top is golden brown.

Serve topped with fresh basil, capers and pepper flakes (all optional).

51 & 52: Merry Christmas 2018 and Happy 2019!

It's hard to believe that the holiday season has come and gone.  It seems like just yesterday that I was planning my Halloween costume, defrosting my Thanksgiving turkey and wrapping Christmas presents.  Time flies when you are having fun and Brian and I certainly had a lot of fun in 2018.  

The last 11 days in Seattle were wonderful, but not without a bit of drama.  We had a sewer line break on Christmas Eve which was not a whole lot of fun.  Thankfully, it was repaired and we limped into the New Year with even more gratitude for what life can bring you when you least expect it and how to handle the chaos when it happens (something I am not good at, but trying to improve on.  Thank God for Brian's resilience).

No resolutions for me this year.  Just more lists, which I enjoy making.  More wants and less needs.  More hugs and less tears.  Time to travel to see friends and family or places that we have never been too (or places we have seen millions of times). Time to listen before speaking.  Time each day to ask yourself the question, "what did I do today that made today special".  Remembering gratitude, just like you remember to take the garbage out on Wednesdays.  It shouldn't be something that you have to search for.  Live like you just have today, because we all know how quickly things can change.

Breathe, stretch, pause and reflect.  Move forward (but just move).  Don't give into anger or fear.  Don't take things personally, and make your word impeccable.  It's okay to be wrong, everyday is a chance to learn something new.  Read more books (my goal is 25 this year) and listen to more music. Dance alone. Wear sunscreen!  Face your face with good soap and wear comfortable shoes.  Smile and say hello.  Remember that you have no idea what someone is going through so try and always be kind.  Practice the art of being silent and remember to have patience.

Be yourself and honor your feelings and above all else be happy and love.

Much Love,
Stacy