Family Bites

Lessons in Efficiency

I knew a lady who taught me most of what I know about being efficient.  Anne-Marie was French, of course, and I lived with her when I moved to the sunny south of France. She may not have been the most loving person I've ever known, but the woman knew how to put together a meal effortlessly and productively. One of her secrets was to prepare a good meal well in advance of needing to eat it, and this method applied to both cooking for guests, as well as making a meal for her family.

She went to the market every Wednesday morning.  She scheduled her outing into her planner, took two hours off work and did all of her shopping.  When she returned home with her goods she prepped them for the week; cleaned, trimmed, snipped, chopped and packaged.  It took her a couple of hours mid-morning, but she was ready for any meal that would face her in the coming week.  On Wednesday nights she would make a large pot of soup using whatever veggies she had purchased that morning.  The soup, always a puree, was seasonal, and delicious, and perfect for the kids or last-minute dinner guests. 

If she knew she was having company for a meal, she always cooked as much as possible the day prior.  If she needed to make use of some cheese or meat in the fridge, on Sundays she would make a dish to serve to the family later in the week.  She wasn't a Michelin-starred chef, or any kind of chef really, but she knew how to make simple food taste good.  And she was never rushed or frazzled when she was required to feed anyone.

I've tried over the years to become more like her.  If I'm having guests for dinner I do as much in advance as possible.  One, sometimes even two, days ahead.  Then when it comes time to entertain it looks as though I've spent the day standing stove-side, when really I just threw something in the oven to warm.

Family meals can also be made with the Anne-Marie method.  Cook one or two things on Sunday or make a casserole on Saturday night when the rest of your house in engaged in the 3567th hockey game of the season.  Tuck it away in the fridge, or freezer, and on Tuesday morning when your husband says "what's for dinner tonight?", amaze him with the meal you put on the table after work.  And remember, it doesn't have to be anything fancy.  It just has to be effortless.

Sausage and White Bean Casserole

A few notes:  I've been using dried beans in most of my recipes lately, but canned would work just as well. Just be sure to drain and rinse the beans well.  If you're interested in using dried, they really are much more economical and better for you.  I tend to make a large batch at once in the slow cooker so I don't have to monitor them too much, and then I freeze what I'm not using.  My method for cooking dried beans is below.

• 2 large carrots, peeled and diced
• 4 celery stalks, trimmed, sliced and diced
• 1 medium onion, peeled and diced
• 2 cups spinach, chard or kale
• 1 pound sweet Italian sausage, casings removed
• 4 cups navy beans
• 2 cups chicken stock
• 1 1/2 cups grate parmesan or aged cheddar
• 1 cup panko or bread crumbs
• salt and pepper to taste

In a large dutch oven set over medium-high heat, warm the olive oil.  Add the carrots, celery, onion and greens and stir until coated with the oil.  Cook for approximately 10 minutes, stirring frequently, until the veggies are soft, translucent and slightly wilted.

Add the sausage and break it up with a wooden spoon, mixing it in well with the veggies.  Cook until the meat is browned, another five or six minutes.  Add the beans, chicken stock and 3/4 cup of the cheese and cook until the cheese has melted and the stock has thickened slightly.

Pour the bean and sausage mixture into a 9" x 13" casserole dish.  In a small bowl combine the panko and cheese together and scatter over the top of the casserole.  Cover with aluminum foil and refrigerate or freeze until ready to serve, at which time preheat the oven to 375 degrees and bake for 30-40 minutes or until the centre is hot.

Serve with a simple green salad and sliced baguette.

Cooking Beans

Pour any amount of dried beans into a large bowl and cover with water.  Place a lid on the bowl and store in the fridge for a minimum of 12 hours (I tend to do this overnight).

Drain the beans and pour them into a slow cooker.  Cover with water (about three inches over the top of the beans), add a large onion, peeled and chopped, 2-3 bay leaves and black peppercorns.  Turn the slow-cooker onto to high and cook for 5-7 hours, or until beans are tender.  Add some salt to the beans and stir well.

Remove the bay leaves, drain the beans and store in a lidded container.  If you are not using the beans right away, freeze them in large zip-top bags.

Your Grocery Bill is Going Up!

If you've been following the news in the past few weeks, I'm sure you've seen the glaring headlines that inform us about the upcoming rise in food prices.  I've seen it on TV, heard it on the radio, and now I'm reading about it in my morning paper.

This past Tuesday, the Globe and Mail published an article in the money section on the impending increase of grocery store prices.  To be perfectly honest, I typically leave that area of the news to Rob.  I try to wake up in the morning, but those articles often have the reverse affect on me.  But the slices of bread that accompanied the words "Lettuce up 45%" caught my attention this week.

In brief, here is some of what the article had to say:

• Prices of everything from bread to vegetables and meat are going to climb as companies pass on soaring commodity prices to the consumer.
• Incomes aren't expected to rise with the price of food.
• The price of sugar reached a 29 year high.
• Overall prices will rise 3 to 8 percent in the coming year.
• Fresh vegetables are up 7.4% from the same time last year.
• Fresh and frozen meats are up 4 %.
• Households that consume a lot of bread and meats should consider changing the types of foods they buy.
• Legumes and rice will be a better deal than meat and bread.

It sounds somewhat grim.  But the last two points are the ones I really want to focus on.  

• To beat the prices we should consider changing the types of foods we buy.
• Legumes and rice will be a better deal than meat and bread.

Those are both glass-half-full statements if I ever saw them.  Many of us need to change some of the types of foods we eat anyways, and legumes and rice are so good for us, that if they're going to be the most economical option for our dinner plates, it's a bonus to both our wallets and our bodies. And to quote Charlie Sheen (the only time I'll do that, I promise) it's a "winning" idea.

And let's not forget about beans.  As I've mentioned before, beans keep my very hungry boys well fed. They're also an excellent source of protein and many much needed vitamins. And they're cheap.  Really, really cheap. The last bag I bought cost $2.09.  That will feed my family three meals.  Awesome, don't you think. So, wouldn't it make sense to add more of these, in addition to the legumes and rice, to our weekly meal plan?

In addition to changing some of what we eat, we also need to be aware of how we shop, and knowing your prices is the key to savings.  

• Just because something is on sale doesn't mean it's the best price.  Don't assume that the lower end store will sell the least expensive items (the rice in the above picture costs $5.99/bag at Loblaws.  I picked mine up at Whole Foods for $3.49).
• When items are on sale stock up.  Don't buy 1 or 2 extra, but buy as many extra as your home can hold.
• Consider buying online.  Grains, nuts and beans are great options.  Remove the middle man from the equation and purchase directly from the supplier.
• Shop directly from your farmer or market.  Keep our of the supermarkets as often as you can.

How about you?  Are you concerned about the rise of food prices?  Will you shop differently?  Will you eat differently?  Let's discuss.

 

Tween Boys Eat A Lot (Pinto Bean, Spinach and Bacon Hash)

I know I'm not telling you anything new here.  Especially if you already have a boy over the age of eight living in your house.  But for those who don't, consider this a warning tried and true parenting tip: those boys are going to eat you right out your front door. And take your shoes with you, because if they're hungry enough they'll likely eat those too.

Here is what a night looks like in our house: 

3:30: "Mom, can I have a snack"?

5:30 - "Mom, when is it dinner"?

6:30 - "Mom, can I have a snack"? This isn't limited to being at home.  If we're on the road they ask the same question, and I either produce the food (ideal) or buy it (so not ideal).

7:30 - "Mom, can I have a snack"? See above

8:15 - "Mom, can I have some Nutella"?

9:00 - "Mom, can I get a drink"?

Oh, and rest assured, these are children who have also eaten breakfast, lunch and a plethora of nibblies throughout the day. So, how does one keep these growing boys well fed?  I've discovered it's all in a little thing called hash.  The legal kind, of course. 

Hash is known as a dish of cooked meat cut into bite-size pieces, and recooked, usually with potatoes.  In our house it often includes rice or beans.  And if there isn't any leftover meat on hand, bacon makes for an excellent substitute. Throw in a few veggies, a touch of seasoning if you like, and voila, a pot of food to feed the masses.

This particular hash is topped with an egg for an extra bit of protein (a secret weapon in keeping those boys full), and loaded with chopped spinach and roasted butternut squash.  And if your boys think they don't like those vegetables, try it anyway, because the bacon flavour infuses everything, and I hear that that's a really good thing. At least for the boys.

 

Pinto Bean, Spinach and Bacon Hash

• 1/2lb. bacon, diced
• 1 package frozen chopped spinach, thawed and drained
• 2 cups roasted butternut squash (see below)
• 3 cups of cooked pinto beans (or 2 cans drained and rinsed)
• 1 teaspoon hot sauce of choice
• 4 eggs, fried

Set a large pan over medium high heat and fry the bacon.  Once cooked and crispy, remove from the pan and set aside on a plate covered with paper towel.  Drain all the bacon grease, leaving 1 tablespoon behind, and return the pan to the stove.

Add the spinach and cooked butternut squash and saute for two minutes. Add the beans, hot sauce and bacon to the pan and cook, stirring frequently, until warmed through.

Scoop the hash onto the plates and top with a fried egg.

Roasted Butternut Squash

I like to do this part the night before.  

Preheat the oven to 375. Peel a large butternut squash, remove the ends, scoop out the seeds and cut into 1 inch cubes.  Toss with olive oil, sea salt and fresh ground pepper and roast until golden brown, about 35 minutes.

 

Dear Ben: A Letter of Help

Dear Ben, 

I know I don't write about you nearly as often as I write about your brother.  We both know that it's because you're too busy playing hockey insanely shy, and prefer not to have the spotlight on you.  You're also at an age where your privacy is important to you, and you prefer not to be the subject of your mother's digital hobby.

But knowing you often read these posts, I thought it might be best to address your little obsession problem here, in a place where people can offer you the support you might need.  Anyone reading is certain to understand what you're going through, and I'm sure many have even walked in your ice skates shoes before.

We all have our little secrets, and issues we need to work through, and I want to publicly declare my support for you here.  I know that Dad feels the same way, and although he enables wants to help you as well, I think it will be me who offers you the support you need.

Nutella addiction is a perfectly normal thing.  Heck, you know those mad as a hatter silly kids I looked after when I lived in France? Well, the oldest boy ate Nutella and mayonnaise sandwiches every single day of the six months I looked after him, so rest assured you are not the only one who likes the junk chocolatey goodness.  The fact that we have a constant supply on hand for you, including a few jars for back-up in case of an apocalyptic emergency, all point to a problem.  

So, I ask you?  Are you willing to get some help?  I suspect you're okay with your Nutella consumption, and I can only hope that you don't start sleeping with the jars (like you sleep with your hockey stick) anytime soon.

I look forward to hearing back from you, and I know that together we can make it through this.

Love, Mom

 

Banana Oat and Peanut Butter Smoothie

I still haven't quite made friends with breakfast, although I'm trying.  With a season of hot cereal and grainy pancakes upon us, what's not to love? 

Well, loving breakfast isn't for me, but smoothies?  Well, that's a different story altogether.  And the blended beverage breakfast  inspiration kicked into overdrive recently when I bought the January issue of Whole Living magazine, and spotted an array of fabulous smoothies gracing the front cover.  Green tea and blueberries?  Chamomile and banana?  Orange ginger?  Yes, please. 

You, too, can now access those tempting smoothie recipes, which are now available on the website.  I was so intrigued by two banana varieties in the list, I combined them to come up with this smoothie recipe.  Think oatmeal and banana cookie topped with peanut butter, but in frozen smoothie form. 

And I know what you're thinking. With temperatures hovering as low as they have been this year, who wants to indulge in frosty beverages for breakfast?  Well, try this and I'm sure you'll see it's worth the frozen fingers.

Banana Oat Smoothie

1 frozen banana, cut into chunks

1/2 cup almond milk

1/2 cup plain yogurt

1/4 cup large flake oats

2 tablespoons peanut butter

1 tablespoon honey

1 tablespoon ground flaxseed

Combine all ingredients in a blender, and puree until smooth.

Kids-Choice Breakfast

                  
 

Do you ever let your kids decide, on their own, what to eat for breakfast? 

We've been doing this for about a year now.  Every Wednesday morning in our house is known as "Kids-Choice Breakfast".  The boys choose, and make, whatever they want to eat. 

Do they always make good choices?  No.  Do they always eat what I want them to eat? No.  Do they enjoy being allowed to have a say over what they eat once a week?  Yes! Do I see improvements in what they're choosing for breakfast? Yes! Do I have a hard time keeping my mouth quiet, and my opinions to myself,  when they're making their own morning food?  YES!

But if I don't let them do it, how will they ever know how to make good food choices on their own?  If I always make them eat what I want them to eat, will they learn to eventually eat that way on their own?  Or will they run out and eat the first not-so-good-for-you foods they can find, because they've never been allowed the freedom of choice before?  I don't know the answers to any of these questions, but I do know this is working well, at least for now. 

Besides, how else would I ever learn that eggs, cheese, ketchup, salsa and peanut butter makes for an excellent sandwich filling.

PS - I want the breakfast above.  A granola parfait, enjoyed outdoors, in Paris.

The Magic of Soup (Creamy Carrot and Cumin Puree)

I think I should write a book.  

The title of my book would be "The Magic of Soup", and it's the tale of a persnickety young boy who seemingly detests the beautiful, seasonal vegetables his mother places before him each night at dinner.  

He wriggles and whines, complains and cajoles and takes far too long to finish all of his meals.  

One day his brilliant mother decides that instead of fighting him about his vegetables, she's going to turn each of the ground-grown foods he bellyaches about into a pureed soup.  She will entice him to try it by adding a few toasted croutons, or some crumbled cheese, to the top of the bowl, and he will be wooed to at least sample what's she offering because it looks too good to pass up.  

He will sip and slurp, and decide that this new food she's making is some of the best he's tasted.  And he will ask her to prepare foods like this for every meal. She feigns surprise at his sudden approval of her provisions, all the while giggling inside because she knows she's actually been giving him even more veggies than he was originally eating.  They've just been disguised in a bowl of the creamy goodness she's placed before him.

Of course, this story has a happy ending. The mother decides to take the opportunity to feed her boy as many soups as she can, especially since he's enjoying them so much.  And the boy? Well, he feels strong and full, and grateful that his mother has decided to stop feeding him those horrid veggies.  

The end.

Creamy Carrot and Cumin Puree (with no cream)

• 2 tablespoons olive oil
• 1 medium onion, peeled and roughly chopped
• 3 celery stalks, roughly chopped
• 5 large carrots, peeled and roughly chopped
• 1 teaspoon sea salt
• 1 teaspoon cumin
• 3 tablespoons arborio rice
• 4 cups chicken or veggie stock
• 2 cups water
• 1/3 cup crumbled feta

Heat the oil in a large pot, set over medium-high heat.  Add the onions, celery and carrots and sautee until the onions are translucent, about 8 minutes.  Add the salt, cumin and rice and sautee for an additional two minutes, or until the veggies are slightly browned and fragrant.

Add the stock and the water.  Bring to a boil, then reduce the heat to low.  Cover and let simmer for approximately one hour. 

Remove from the stove and allow to cool.  Puree using an immersion blender.  Serve with crumbled feta and fresh ground pepper.

 

Dinner Dates: Advice from an Eight Year Old

     

Jackson is a true cassanova. He's the only eight, almost nine, year old boy I know who's very interested in wooing a lady. Not now of course, but in the future when he's a "man". We've spent lots of time talking about what girls like (humor) and what's considered an appropriate gift for a lady love (no, diamonds aren't recommended when you're in Grade three). 

Last night, while Rob was making dinner for me, we had a great conversation about dinner dates and how they should be executed.  In case you've been wondering how to prepare a dinner for your sweetheart, here is some advice from a boy in the know.

Me: "Jackson, what would you make for dinner for a girl you liked"?

Jack: "Ya know what Mom?  Girls like the cheese.  I would make a nice Italian pasta with Italian sauce.  And maybe some Brie on top."

Me: "That sounds nice.  Would there be anything else"?

Jack: "I might add in an appetizer sort of thing.  Different cheeses and different crackers, like the circle crackers and square crackers and those long rectangle crackers we buy."

Me: "What about dessert"?

Jack: "I'd make a very nice ice cream treat.  I'd buy plain chocolate ice cream and then throw in some chocolate chips, marshmallows and banana.  And to drink I'd pour her some water".

Me: "Sounds great.  Would you set the table"?

Jack: "Yes! The knife would go on the left and the fork on the right.  The water would go beside the fork.  The napkin would be set gently on the plate.  I like a large plate not a medium or small plate.  If it was a date-date, like just me and her, I'd put down candles - you know the giant thick ones that look like magic wands.  That's exactly what I would do on a date night if I was cooking dinner."

There you have it.  Dinner advice from an eight year old.  And I have no doubt he'll do exactly what he said. Someday.

Daylight Savings (and the Homemade Breakfast Sandwich)

Do you have any idea how hard it is to take a decent food photo in the evening?  I'm spending my daylight hours tucked away in an office planning parties for the entertaining elite, and I have to say, it's really inhibiting my ability to take a great picture of something I've cooked.  So, it seems as though I may have to do all of my photography in the mornings (at least until Christmas) in order to capture a little bit of natural light.

Which brings me to today's breakfast.  A simple morning sandwich.  I'm amazed at what people will pay to purchase this exact same thing from their favourite coffee shop.  Yesterday, I spotted something that resembled the photo above, in my local haunt, only it was made with a dry English muffin, microwaved eggs and processed cheese slices, retailing for a whopping $3.89 each.

For my family that would equate to almost $20 for pure rubbish.  The above cost me approximately $7, and we made six sandwiches, not four.  This means that Daddy started his day with a really full tummy, the boys trotted off with some nutritional value tucked in their bellies, and she got to eat too.

This is loaded with chopped spinach which really is my favourite thing to keep stocked in the freezer.  The boys think it's herbs, and really, why bother to correct them.  They love it, devour it and everyone is happy.  And if you're thinking this might make for a great dinner, you're right.  Just make sure you take your pictures in the morning.

Homemade Breakfast Sandwich

• 6 strips of bacon, cooked, drained and crumbled
• 8 eggs
• 1/2 cup milk
• 2/3 cup cheddar cheese, grated
• 1 cup chopped frozen spinach, thawed and drained
• 1 teaspoon salt
• Fresh grated pepper 
•  6 bagels or English muffins

Preheat the oven to 350.

Combine the eggs, milk, cheese, spinach, salt and pepper in a mixing bowl and beat well.  Pour into a lightly oiled oven-proof pan set over medium-high heat.  Cook for approximately 7 minutes or until the edges have set.  Place the pan in the oven and bake until the top is puffy and golden brown.

Remove the egg from the pan and cut into circles using a 3" cookie cutter or the bottom of a drinking glass.  Place on lightly toasted and buttered bagels and top with hot sauce or ketchup if you like.  Enjoy!

What Jamie Oliver Had to Say

           

Thanks to a super sweet (and cute!) husband, who scoured Craigslist for tickets, went to a stranger's home to pick them up, made dinner for the family and took the youngest boy to guitar, I was able to see Jamie Oliver speak last Thursday.

It's hard not to be smitten with Jamie (and my husband!), with his boyish good looks, charming accent and complete devotion to food, family and feeding people well.  As the first words came out of his mouth, I was completely absorbed in what he had to say, and my inner nerd broke loose as I took fifteen pages of notes based on his seemingly honest answers to the many questions posed to him.

I wanted to share some of what he had to say, with you.  So, here goes:

:: The most romantic dinner he made for a lady (who happened to be his wife) was a Valentine's dinner he cooked naked.  With a bow tied around his manly parts.

:: He has eaten a lamb's bumhole.  And doesn't recommend it.

:: When food sales are analyzed the results state that a majority of our food purchases come from packaged foods.  Except at Thanksgiving and Christmas, when almost everything we eat is homemade.

:: His favourite foods to eat are chilies. He describes them as natural morphine, a metabolic gem (speeds it up by 25%) and he enjoys a 2cm nibble each morning, which gives him a far better kick than any espresso.

:: If forced to choose between local and organic, his preference lies with local.  He deems it clever, quicker, more nutritious and the option that offers up the "best of the area".  Organic is more about working with nature and elimination pesticides. But given the choice he would choose local and organic when possible.

:: Jamie's dream food truck would be one that offers healthier, homemade versions of popular street food.

:: He has a deep belief that every sixteen year old should leave school knowing how to budget, shop and cook no less than 10 meals.

:: He doesn't consider himself a "food nazi".  He loves a good cake and wants people to enjoy it once and a while.  He also believes we need to keep sugar in the proper foods, and not in everything we eat.

:: If he had to choose, his last meal would be his mother's roast chicken.  Not because it's the best, but it's the most nostalgic.

:: He conditions his hair with olive oil.

:: The most rewarding part of his job? Meeting families who go from being a non-cooking family to being one who eats dinner and cooks together.

:: He's working on a documentary about the massive problem between food and the sea.

:: You only really need three knives in a kitchen in order to cook well; 8 or 9" chopper, 12" carving knife and a small paring knife.  The rest is gravy.

:: The best way to start a food revolution in your home?  Learn to cook.  Not from a book, a TV show, or the internet (although they can be helpful resources), but learn to cook from a person who knows how. Either a grandma, a neighbour a chef or a cooking class.  But go elbow to elbow with another person and learn the love that goes into food.

Are you a Jamie fan?  What are your favourite Jamie recipes?  Do you have any of his cookbooks?