7/52: Back to Seattle

I finally made it back to Seattle last Friday night...but just barely.  Had it not been for Brian and I driving back from Portland, I'm not sure how I would have gotten home.  With all the torrential rains this past week, a mudslide between Portland and Seattle halted Amtrak trains for 48 hours. Friday trains were cancelled with no alternate transportation.

Then, to make matters worse, the traffic northbound on I-5 Friday night was horrendous. We decided to take a little detour and ended up at Red Wind Casino east of Olympia.  We let the traffic die down, ate an amazing dinner and came home with lots of money in our pockets.  For a spur of the moment side-trip...we had one of the best Friday night date night adventures....EVER!

The rest of the weekend was spent quietly at home. We took a 3 mile walk on Saturday morning and I planted some spring flowers on Sunday, despite the fact that Seattle had 6 inches of snow less than a week ago....I felt that it is time to release Spring!

Enjoy!
Stacy

Menu Plan Monday: February 13-16, 2017

Welcome to Monday!

I love menu planning and I really enjoy all the wonderful contributors to Laura's organizing website. If you need assistance in getting organized or our interested in planning menus, check out her site today.

Here is our plan for the week ahead.

Enjoy!
Stacy

MONDAY: Garden Burgers and Tater Tots
TUESDAY: St. Valentine's Dinner - Filet Mignon with Lobster Tail and A Garden Salad
WEDNESDAY: Movie night!  Hopefully time to grab a quick to-go meal at Whole Foods
THURSDAY: Chicken Pot Pie (leftover roast chicken and veggies in freezer)

Old Photo Friday: I still stand with Standing Rock

WHO: Stacy and Bruce (standing)
WHERE: Standing Rock Indian Reservation
WHEN:  August 1978

It dawned on me a few weeks ago, that I have been at Standing Rock.  I've been on these hallowed grounds among the people of the Hunkpapa Lakota Sioux.

My Pop's best friend, Crowe was 1/4 Sioux and his mother was 1/2 Sioux and raised at Fort Yates, North Dakota, the tribal headquarters of the Standing Rock Sioux Tribe.

When I was 9 years old, my Pop and I along with the Crowe family took a motor home back to the reservation for a Pow Wow and a ceremonial Sun Dance.  

I remember bits and pieces from this trip...our motor home breaking down in Mobridge, South Dakota, Crowe's son getting bit by a scary dog and the young Sioux tribesman bloody and hanging from pegs pierced through their chest muscles dancing in the sun as a personal sacrifice to their family, their culture and their spiritual beliefs.

What the U.S. Government is allowing at Standing Rock is wrong.  The destruction of the Native America culture has gone on long enough.

Allowing Dakota Access, LLC a subsidiary of Energy Transfer Partners, LLC  to construct a pipeline underneath the Missouri and Mississippi Rivers as well as under Lake Oahe near the Standing Rock Indian Reservation, threatening the regions clean water not to mention the annihilation of ancient burial grounds is deplorable.

Please sign the petition at MoveOn.org

#NoDAPL

Stacy

Recipe of the Week: Regional American Food Week 2 - West Coast (San Francisco) Cioppino

The locavore movement is increasingly influential as is the concept of sustainability in the cuisine of the Western United States.  Specialties in the Northwest, including salmon, blackberries and mushrooms are found in abundance and are major influences.  A growing wine industry is of great importance to the West Coast as well, and was a leading factor in the evolution of California Cuisine. Let us not leave out the importance of hunting. Wild game including, elk, bison, and duck are also prominent in Western menus.

West coast Cioppino (pronounced chuh-PEE-no) is considered San Francisco's signature dish, and no trip to the west coast is complete without it. Cioppino can be prepared with a dozen kinds of fish and shellfish, depending on your personal taste and what is fresh in your area.  

Considered to be an Italian-American dish, it is typically made from Dungeness crab, clams, shrimp, scallops, squid, mussels and fish all sourced from the Pacific Ocean.  The seafood is then combined with fresh tomatoes and wine and served with crusty bread, typically sourdough.

This fish stew was developed in the late 1800's primarily by Italian immigrants who settled in the North Beach neighborhood of San Francisco.  The name comes from ciuppin which is the name of a classic soup from the Italian region of Liguria.

You won't believe how easy it is to make.  The key to this recipe is experimentation.  Be creative with this stew and feel free to leave something out or add something new.

San Francisco Cioppino 

Ingredients:

3/4 cup butter

2 medium white onions, chopped

3 garlic gloves, minced

1 bunch fresh parsley leaves, minced

2 (14.5 oz) cans plum tomatoes

2 bottles (8 oz) clam juice

2 bay leaves

1 tablespoon dried basil

1 teaspoon dried thyme

2 cups white wine

12 manila clams, scrubbed (discard any open clams)

12 mussels, scrubbed and beards removed (discard any open mussels)

1 pound raw extra large shrimp, peeled and deveined

1 pound bay scallops

1 pound fish fillets (halibut, cod or salmon) cut into bite sized chunks

1 cup flaked Dungeness crab meat

salt and pepper

sourdough bread

Directions:

In a large dutch oven over medium heat, melt butter; add onions, garlic and parsley.  Cook slowly, stirring occasionally until onions are softened.

Add tomatoes, clam juice, spices and wine.  Bring to a boil, then reduce heat to low; cover and simmer approximately 30 minutes.  If sauce becomes too  thick, add additional wine.

While sauce is cooking, soak clams and mussels in cold salted water for 5 minutes and then drain.

Gently stir in the clams, mussels, shrimp, scallops, fish and crab to the prepared stock.  Cover and simmer for 5-7 minutes until clams pop open and shrimp are opaque.

Remove from heat and discard bay leaves.  Season with salt and pepper.

Ladle broth and seafood into large bowl and serve with bread.

Notes: 

Makes 8-10 (1 1/2 cup) servings

The Fisherman's Wharf restaurant that credits itself with bringing cioppino to the restaurant atmosphere is Alioto's.

In North Beach, the Clam House has been open since 1861 and serves a huge bowl of ciopinno for $30

6/52: Change of Plans for Super Bowl Weekend

Old Man Winter is at it again, folks!  He totally derailed my weekend plans and instead of my weekly train ride to Seattle Friday afternoon, I stayed home waiting for the snow and ice storm that never really materialized. 

Brian ended up taking a bus down and we spend most of Saturday editing his Series 65 class that he spent last week filming.  It is a long process, but fun working on it together.

Sunday was Super Bowl Sunday and it was the first time in three years that I didn't really care who was playing or where I was watching.

2016 - Cabo San Lucas, Mexico (best Super Bowl location watching, ever)

2015 - Seahawks lose at the last second to New England.  Boo hiss!

2014 - Seahawks win Super Bowl beating Denver Broncos.

The game is always entertaining.  The commercials were marginal (is it just me or have the Super Bowl commercials gone downhill), but Lady Gaga was AMAZING!

We had quite the spread of food and a big bowl of taco soup when the game was over.

My Pop, watching from Springfield, OR BEFORE he cut up his Patriots shirt at halftime.  Congratulations!  They came back and won in OT.  Amazing!  I guess it's time for a new shirt!

Enjoy!
Stacy

Menu Plan Monday: First full week of February 2017

Good Morning, Monday!

How's things in your neck of the woods?

Here is our menu plan for the week ahead and remember to check out Laura's site for more organizing tips!

Enjoy!
Stacy

SUNDAY: Taco Soup!  Super Bowl Sunday
MONDAY: Weight Watchers Chicken Teriyaki with Brocoli 
TUESDAY: Weight Watchers Parmesan Turkey Meatloaf with Salad
WEDNESDAY: Salmon with Brussels Sprout
THURSDAY: Garden Burger

Old Photo Friday: Happy Birthday, Ann

WHO: Ann P. Lee and her youngest sister, Faye
WHERE: Probably somewhere close to Newark, DE

Remembering Ann on what would have been her 83rd birthday (February 6th).

Enjoy!
Stacy

Recipe of the Week: Regional American Food Week 1 - South Central Chicken Fried Steak

Regional food cuisine and local food traditions are things that nearly everyone connects with. Local dishes will trigger food memories from childhood and transport you back to a place and time in your life.  Regional food tells a story of what we eat and why.  Recipes handed down from generation to generation tell wonderful tales of our past cooking trends and culinary fads.

The month of February is dedicated to American Regional Cuisine and the flavors and traditions of home!

Did you know that according to the US Census Bureau, there are 4 official statistical regions of the US and nine divisions within these areas?

This week, we take a look at the West/South Central region of the South which consists of Arkansas, Louisiana, Oklahoma and Texas.  Many dishes from this region are heavily influenced by Native Americans.  One of my favorite dishes of all time is Chicken Fried Steak which is very popular in Oklahoma and Texas.

Enjoy!
Stacy

Chicken Fried Steak

Ingredients:

Steak

4 1/4 pound cube steaks

salt and pepper, to season steaks

2 cups flour

2 teaspoons Kosher salt

1 teaspoon pepper

1 1/2 teaspoons garlic powder

2 eggs, beaten

1/2 cup milk

1/2  cup vegetable oil (maybe a bit more or less)

Gravy

2 tablespoons pan drippings

1 tablespoon butter

3 tablespoons flour

1/4 cup half and half

1 3/4 cup milk

salt and pepper, to taste

pinch of grated fresh nutmeg

Directions:

Preheat oven to 200F and place a cookie sheet with a rack in the oven.  This will keep the steak warm as you make the gravy.

Season the cube steaks with salt and pepper and let set to room temperature as you prepare the batter.

Mix together the flour, Kosher salt, pepper and garlic powder.  I like to place my flour mixture in a large zip lock bag.

In a shallow dish whisk together the eggs and milk.

Working one at a time, dredge the steak into the flour mixture.  Shake off the excess mix and place the steak into the egg wash, coating it on both sides.  Shake off the excess egg wash then place back into the flour mixture.  Set aside on a plate and repeat with the remaining steaks.

Pour enough oil into a large frying pan to cover the bottom by 1/4 inch.  Once the oil it hot (350F) lay two steaks into he hot oil.  Gently shake the pan a little to wash a bit of the oil over the top of the steak as this will help set the coating.

Fry until you see the edges brown, about 2 minutes.  Carefully turn the steaks over in the pan and fry for an additional 2-3 minutes.

Carefully lift the steaks from the pan one at a time, tipping the steaks slightly to let the excess oil drain off.  Place steaks on rack in oven to keep warm.  Repeat cooking process with final two steaks.

Next, turn off the heat on the pan and remove all but 2 tablespoons of the drippings, then add butter. Add 3 tablespoons flour and turn the heat back on to medium.  Let the flour mixture cook until it browns to a medium tan color, about 3-4 minutes.

Slowly stir in the half and half and milk whisking constantly.  Continue to add milk until desired consistency.

Season with salt, pepper and nutmeg to taste.

Serve steaks topped with gravy and a side of mashed potatoes and a favorite vegetable.

5/52: Getting ready for baseball season

This past weekend we went down to Safeco Field in Seattle for Seattle Mariner's FanFest, an annual event at the end of January to get people excited about the upcoming season.

It's fun to tour the clubhouse, walk out onto the field, into the dugout and around the bases and to listen to Mariner's players and coaches talk about the upcoming season.

Pitcher and catchers report to Spring Training on February 14, 2017.

Let's play ball!

Enjoy!
Stacy

Menu Plan Monday: End of January/Beginning of February 2017

Welcome to Monday!

Is it still winter where you live?  Snow on the ground?  We've had our share of cold weather and a bit of snow this year, but I am kinda looking forward to spring!  As we say goodbye to the first month of 2017, here is our menu for the week ahead.

Don't forget to check out Laura's site for more menu planners and their wonderful ideas!

Enjoy!
Stacy

Monday: Dijon Pork Cutlets with Acorn Squash
Tuesday: Skinny Salsa Chicken with Salad
Wednesday: Grilled Sea Bass with Brown Rice and Asparagus
Thursday: Skinny Beef Stroganoff

Old Photo Friday: Grandma on a Camel

WHO: Helen Cavey
WHERE: Cairo, Egypt
WHEN: June 29, 1976

This past week we started watching "The Night Manager" and the first episode takes place in Cairo, Egypt.  It reminded me of the stories that my Great Grandma Cavey told us after she came home from a trip to the Middle East.

Enjoy!
Stacy

Recipe of the Week: The Year of the Rooster

Chinese New Year 2017 starts on Saturday, January 28th and is the year of the Rooster. People born in a Rooster Year are hardworking, resourceful, courageous and talented.

Fried Rice is a super simple dish to make and is versatile and hearty.

Enjoy!
Stacy

Traditional Mandarin Fried Rice

Ingredients:

Vegetable oil

3 eggs

2 tablespoons minced garlic

2 tablespoons minced ginger

1 bunch chopped green onions

4 strips of cooked bacon

8 cups cooked (day old) long grain rice

2 tablespoons soy sauce

salt and pepper to taste

Directions:

In a wok, add 2 tablespoons oil and quickly soft scramble the eggs, then remove from pan.

In the same wok, coat with 2 tablespoons oil and stir-fry garlic and ginger.  

Add white parts of green onions and cooked bacon.  Add rice and mix thoroughly.  

Add soy sauce, salt and pepper and eggs. Check seasoning and serve immediately.

* you could also add frozen peas, cooked diced carrots and/or cooked shrimp

4/52: Foodie Weekend

Another quiet January weekend.  Brian worked from home on Saturday and I made myself a wonderful vegetable hash with a poached egg.

We had a fun adventure to the casino for a few hours on Saturday.  It's always a treat to splurge on sushi for dinner after playing craps and roulette!

I finished up the weekend getting the house decorated for Valentine's Day!

Enjoy!
Stacy

Menu Plan Monday: January 23-26, 2017

Happy Monday!

Our weight loss goals are coming right along!  Did you make a resolution to get healthy in the new year.  Let me know how things are going for you.

Remember to stop by Laura's site if you need help with organization!

Here is our menu for the week ahead!

Sunday: Crock Pot Chili
Monday: Grilled Chicken Thighs with Salad
Tuesday: Weight Watchers Shrimp Tacos
Wednesday: Skinny Penne Alla Vodka with Salad
Thursday: Pan-Fried Salmon with Brussels Sprouts

Recipe of the Week: Power Bowls

We are in the middle of a month long alcohol cleanse and the start of a sugar detox, weight loss plan. The idea is to cut back on portion control and eat more of the types of food that are healthy for you, lowers carbs and sugar and more lean proteins and vegetables. 

Power bowls are the new way to gather together "super foods" in a easy to make one bowl meal.

Enjoy!
Stacy

Quinoa Bowl

Ingredients:

Bowl:

1 cup sweet potato, cut into 1 inch cubes

1/2 cup beets, cut into 1 inch cubes

1 cup broccoli florets

2 cups kale

2/3 cup chickpeas

1 teaspoon paprika

salt and pepper

1/4 acocado, spliced

1/2 cup cooked quinoa

2 tablespoons prepared hummus (plain)

Cashew Dressing:

1/4 cup raw cashews, soaked for 4 hours in 2 cups water

1 cup water

2 tablespoons tahini 

2 garlic cloves

salt and pepper

For dressing:

Pour cashews into a fine mesh strainer and rinse until water runs clear.  Transfer to a blender or food processor and add water, tahini, garlic and salt and pepper.  Blend on high until creamy.

For Bowl:

Add sweet potato and beets to a steamer and cook for about 15 minutes or until fork tender.  Add broccoli and cook for an additional 5 minutes, than add kale and steam until everything is cooked (about an additional 2-3 minutes).

While vegetables are steaming, toss chickpeas with paprika and season with salt and pepper.  Set aside.

Transfer vegetables to a large bowl and arrange as desired.  Add quinoa, chickpeas, avocado and hummus to the plate.

Drizzle with cashew dressing and serve.

3/52: Can Winter just be over?!

Old man winter is brutal this year.  He started even before winter did...in November, with a chill in the air and snow.  December was bitterly cold and January started off with a snow and ice storm in Portland.  

I love the seasons, and grow weary of the rain so I am trying to stay positive and enjoy what mother nature brings our way.  Another ice storm on the way today on top of what is left of last week's snow.  

Just a few pretty pictures this week.  

Enjoy!
Stacy

Menu Plan Monday: January 16-19, 2017

Happy Monday, Peeps!

Leave me a comment below and let me know what your favorite meal was from last week!

We are on the weight loss train again this week!  Here is our menu plan for the week ahead and as always, check out Laura's site for more planning ideas.

Enjoy!
Stacy

Monday: Weight Watchers Pork Stir-Fry
Tuesday: Dog's Dig Burrito Bowls (basically brown rice and beans with salsa, corn, green peppers and sunflower seeds)
Wednesday: Weight Watchers Tuscan Veggie Soup
Thursday: Weight Watchers Turkey Sloppy Joe's

Recipe of the Week: Savory Galette

Do you know what a galette is?

It's a term used in French cuisine to designate various types of flat round free-formed crusty dishes. The key word here is "free-formed".  I've always associated it with sweet pies like apples, peaches and plums, but in the French region of Brittany, galettes are often garnished with egg, meat, fish, cheese and cut vegetables.

I am a big pot pie fan, so this savory variety of a galette really appeals to me.

Enjoy!
Stacy

Savory Chicken Caprese Galette

Ingredients:

store bought pie dough sheet
1/2 tablespoon olive oil
2 cloves garlic, minced
2 chicken breasts, cut into bite sized pieces
2 tablespoons store bought pesto sauce
1 package whole buffalo mozzerella (get pre-sliced if you can)
1 cup cherry tomatoes, halved
1/4  cup fresh basil, chopped
2 tablespoons grated Parmesan cheese
salt and pepper
1 tablespoon melted butter

Directions:

Preheat oven to 375F.

Line a rimmed baking sheet with parchment paper.

In a medium skillet over medium-high heat, add olive oil.  When oil gets hot, add garlic and brown for 1 minute, then add the chicken.  Cook until chicken is browned on all sides.  Remove pan from heat and let chicken cool.

Roll out the dough to form a 10 inch round.  Spread the pesto sauce in an even layer on the dough, leaving about an inch at the edges without sauce.  Add half the cheese on top of the pesto.  Add the chicken pieces followed by the tomato halves.  Top with fresh basil and Parmesan cheese, then season with salt and pepper.

Fold the pastry up and over the filling (leaving a small whole in the center that will have no dough). Brush the edges of the dough with melted butter.

Bake for 35 minutes.  Transfer the galette with the parchment paper onto a cooling rack for approximately 10 minutes before cutting to serve.

2/52: Back to our regularly scheduled programming....

A bit of this and that for the end of the first week and the beginning of the second week......but mostly getting back into a routine.

We celebrated Sandra's birthday last week with a wonderful dinner at Decarli's in downtown Beaverton (although my main meal was a bit of a disappointment) the experience of dining there was fabulous and she had a great birthday.

We are slowly getting back into our regular weekend routine.  I had my first train ride of 2017, our first fitness walks through Lincoln Park and I had an extra evening in Seattle due to an ice storm in Portland.

How is your 2017 so far?

Enjoy!
Stacy

Menu Plan Monday: January 8-12, 2017

Welcome to another beautiful Monday!

How was your weekend?  Today we embark on a primarily Weight Watcher's - point counting menu with plenty of healthy eating and exercise.  Menu planning becomes so important when you are trying to lose weight.  Having a plan and sticking to it are the first steps towards your goal.

Here is our menu for today and remember to head on over to Laura's site for more menu plans and organizing tips!

Enjoy!
Stacy 

Monday: Grilled Flank Steak or Flat Iron and Roasted Butternut Squash
Tuesday: Skinnytaste Chicken Quesadilla
Wednesday: Grilled Salmon with Brown Rice and Asparagus
Thursday: Weight Watchers Cream of Broccoli Soup and Salad

Old Photo Friday: Happy Birthday, Sandra!

WHO: Sandra and Steve
WHERE: Outside at Silver Lane in Eugene, OR
WHEN: Spring/Summer 1965-66 (Sandra looks to be about 4 or 5)

Happy birthday to my Auntie and partner-in-crime, Chick (otherwise known as Sandra).

Enjoy!
Stacy

Recipe of the Week: Herb Crusted Rack of Lamb with Red Wine Sauce

January is such a monumental let-down, isn't it?  Everybody is done planning and partying and eating and drinking.  Hey....wait a minute!  Today is my Chicketta's birthday!!  WOOT WOOT WOOT!!!

This is a go-to-meal to pull out when you need a little post holiday pick me up or to celebrate a January birthday!

Enjoy!
Stacy

Herb Crusted Rack of Lamb with Red Wine Sauce

Ingredients:

2 Frenched (ask your butcher, they will know) racks of lamb (about 2-3 pounds)

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon Dijon mustard

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon fresh mint, chopped

***

1 teaspoon olive oil

1 clove garlic, minced

1 tablespoon shallots, chopped

1/2 teaspoon corn starch

1/2 cup red wine

1/2 cup beef stock

2 tablespoons butter

salt and pepper

Directions:

Preheat oven to 425F.

Mix together the olive oil, garlic, mustard and herbs in a small bowl.  Pat dry your rack of lamb, then spread the herb mixture all over the meat.

Place the racks in a roasting pan and add to the center rack of the oven.  Roast the lamb for 30 minutes or until the internal temperature is 145F.

While the lamb is in the oven, prepare the sauce.  In a saucepan, heat the oil over medium-high heat.  Add the garlic and shallots and brown slightly, for approximately 1-2 minutes.

Add the corn starch and stir until the garlic and shallots are coated.  Pour in the wine and beef stock.  Allow mixture to reduce by half, approximately 5-8 minutes.  Next, stir in the butter and season with salt and pepper.  Keep warm until you are ready to serve the lamb.

Note:  I like to cut 2 lamb "lollipops" and drizzle the sauce over the lamb.  Serve on a bed of creamy mashed potatoes and a side of al dente vegetables like carrots, pea pods and zucchini.

1/52: Happy New Year, 2017

Welcome to 2017!

We had a wonderful long weekend in West Seattle including an afternoon adventure out to Snoqualmie Casino on NYE and a beautiful and chilly walk at Lincoln Park on NYD.

How did you ring in the new year?

Enjoy!
Stacy

Menu Plan Monday - Welcome 2017

Welcome 2017!

And.....welcome to another year of planning and posting menus.  With the help of Laura, over at I'm an Organizing Junkie we truly believe that menu planning is the first step in starting your quest to be better organized.  Take a look at her website and see for yourself.

Now....onto the first week of January 2017!

Enjoy!
Stacy

Monday: Bowl Game Nacho Bar
Tuesday: Grilled Steak with Roasted Butternut Squash and Salad
Wednesday: BBQ Salmon with Grilled Brussels Sprouts
Thursday: Chick's Birthday Dinner at Decarli in Beaverton