No Sugar Day

Yesterday I saw a link on Facebook about a woman who decided to go a year without any added sugar (there were a few exceptions, once a month treat for birthdays and such). Her whole family joined her challenge and she wrote a book about it. And apparently, yesterday she organized a "Day of No Sugar" challenge, to promote said book. I saw this last night, when I had already eaten my meals for the day, so I thought I'd give the challenge a try today instead.

 breakfast: 1 banana, 1 orange, 2 scrambled eggs
George and Allen had sugary cereal. I tried to convince them they wanted me to cook something for them. After they saw my plate though, they changed their minds and ate some of my eggs, and Allen had some of my orange. Note to self: next time, just start cooking something. Then after they see it on the table and still decide they want something else to eat, that's ok.

 lunch: leftover homemade turkey noodle soup and salad (no dressing)
pretty much any store bought salad dressing has sugar, and I was famished, no time to whip something up. If I had a lemon, I would've squeezed some fresh juice over it, but I forgot to put lemons on my grocery list. The soup actually had a tiny bit of sugar in it because I used canned cream of chicken soup in it. I checked the label and there was sugar way down near the bottom of the ingredients list. Usually I don't use the cream of chicken soup, but I don't have as much time to cook up a substitute (still adjusting to life with a newborn).

 afternoon snack #1: plain yogurt with fresh strawberries
I couldn't resist the big 4 pound container of strawberries at Costco. They looked so good and the price was pretty good too (yes, they also tasted so good).

 afternoon snack #2 (to tide me over while I'm cooking dinner): carrot sticks
These were conveniently waiting in the fridge. I had chopped them up yesterday or the day before.

 Dinner: fajitas
I checked the tortillas, no sugar (it's probably going to be a while before I get back into regularly making my own tortillas). My fajita chicken marinade calls for taco seasoning mix and sugar. I omitted the sugar. My taco seasoning mix had sugar, so I found a sugarless recipe online and it was pretty quick to mix it together. The fajita mix definitely tasted different, but still good. I served it with homemade refried beans (that I had in the freezer), fresh pico de gallo, lettuce, avocado, cheese and sour cream. Another slip up, after my first fajita, I checked the salsa, it had sugar. So I omitted the salsa on my second helping.

Dessert: peanut butter balls
I didn't eat these because they're like 50% added sugar, but yesterday I had promised the boys I would make them today. Peanut butter (added sugar) mixed with crisp rice cereal (forgot to check, but almost certainly has sugar), powdered sugar (sugar!), and chocolate chips (more sugar). I have seen recipes for healthier balls of sweetness (using dates) but I haven't tried any of them yet.

Definitely a helpful challenge, to make one more mindful of reading labels and being aware what may be hiding sugar. I make my own pizza/lasagna/spaghetti sauces, but they all include a little sugar. I could cut that out. I usually bake my own bread, but I also always add honey and/or molasses to sweeten it. Lately I have cut back on how much sweetener, but I will try making bread without any honey or anything and see if anyone notices.

Butternut Squash Pizza with Crispy Sage

RSBC Status: I've run 26 miles, biked 8 miles. Only .2 more miles of running to go!

This week's food challenge was fresh sage, two ways. I found this recipe and knew immediately I wanted to make it. I love to make pizza, and I had a butternut that had been sitting on my counter for months. I was going to put chopped sage into the pizza dough, but I got on auto-pilot while pouring ingredients into my bread machine and totally forgot the sage, so I compensated by adding the chopped sage with the pizza sauce. I bit the bullet and bought some fresh sage from the grocery store. It does seem so pricey for so few ounces, but I must admit fresh sage smells so good, and it added a nice extra dimension of flavor.

Confession: I always set off the smoke detector when I make pizza. I love to use my baking stone, but to get my pizzas to slide nicely off the peel onto the stone, I have to sprinkle it quite liberally with cornmeal. Then during the transfer, the cornmeal falls onto the bottom of my oven and burns. But it's worth the hassle of taking the smoke detector down temporarily. And tonight, I got the crust crispier than ever! I must say I felt so gourmet serving this to my family for dinner.

For my boys, this seemed to be one-bite pizza. They both had one bite, they both seemed to sincerely like it, but neither ate any more of it. I guess it can't compare to their favorite pineapple pizza (which is what they filled up on that night). Carlos said it could use more butternut flavor. I think I didn't quite slice my squash thick enough. I was afraid 1/4" would be too thick, but I forgot about the shrinkage that would occur in the oven.

Butternut Squash Pizza with Crispy Sage

1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil

kosher salt
2 cloves garlic
pizza sauce of choice (I used my favorite tomato sauce from Joy of Cooking)
pizza dough (my go to recipe for this is also from JoC)
1-2 c. mozzarella cheese
1/4 t. thyme
15 sage leaves
canola oil for frying
lemon wedges (optional)

1. Preheat the oven to 400ºF. Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. 

2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender. Remove from oven and increase heat to 500ºF. 

3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet, brush dough with the garlic olive oil. Spread a thin layer of sauce over the garlic oil. Sprinkle with 1 T. chopped sage (about 4 leaves) and half the mozzarella. Top with baked squash slices, then sprinkle the thyme and the rest of the cheese. Bake for 8 to 10 minutes.

4. Meanwhile, fry the remaining sage leaves one at a time in a small sauté pan filled with a layer of hot oil (but not smoking). The sage leaves should take no longer than 5 seconds to crisp up, then remove them to drain on a plate lined with paper towel.

5. Remove the pizza from the oven and top with the crispy sage. Serve slices with lemon wedges to squeeze on top as desired.

Lentils with Sausage and Kale

Run Swim Bike Cook, week 2
So far this month I've run 20 miles and biked 6 miles.
This week's cooking challenge was lentils. I've only cooked with them a couple of times; I've been meaning to get more acquainted with them. I was thinking about making lentil burgers, but I couldn't decide between the two recipes I had found, so I went with something else entirely. Which I am glad I did, because Lizzie's lentil burger recipe sounds much better than the ones I was considering.

So, this is not a very pretty picture (not that any of my food pictures are). Mainly because the kale got overcooked. I underestimated how much more cooking the lentils needed before adding the kale. It still tasted good though. Very sweet from the grape juice (subbed for the red wine, I thought about using chicken or veggie broth, but I liked the sweetness and purple coloring it gave the onions). Oh, and the original recipe called for sage, but I didn't have any. I guess I'll get acquainted with sage this next week (it's the next cooking challenge, and already on my shopping list).

I couldn't convince the rest of my family to eat this (my boys only accepted bites of sausage). I wasn't surprised by this, in fact I had planned to cook it the night I did because Carlos was supposed to be working late that night, but it got postponed so he ended up being home for dinner, and had to fend for himself. Carlos thought I didn't like the dish since there was some left on my plate when I finished eating. On the contrary, I quite enjoyed it, but it was so very filling, I just couldn't eat any more. I enjoyed it for lunch several days after.

Lentils with Sausage and Kale
Serves 4-6, adapted from this recipe

3 t. olive oil
8 oz cooked turkey sausage, sliced
1 large onion, thinly sliced
5 cloves minced garlic
pinch of crushed red pepper
2 1/2 c. water
grape juice + 1 1/2 T. red wine vinegar to make 1 1/2 cups
1 c. lentils
1 bunch kale, stems removed and leaves chopped
1/4 t. thyme
1/4 t. savory
1/4 t. salt
freshly ground pepper, to taste

1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausage and cook until browned on all sides, 4 to 5 minutes. Remove from skillet.
2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring until fragrant, about 15 seconds. Add water and juice/vinegar mixture, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, until the lentils are almost tender, about 40 minutes.
3. Add kale and spices and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Stir sausage and pepper into the pan. Cover and cook until heated through, about 2 minutes.

We love CURRY!

The spices in curry are a great immune boost against colds and such.  Its become one of my repeat meals and my family does not mind the repetition!  I just need to remember to put yogurt at the table for those that dont like it as spicy as I do :)

We had some friends over for dinner tonight and they asked for the recipe, so I decided to type up my notes of adjustments I've made.  I got this recipe from Celia.

 CURRY IN A HURRY—by Troy Flake (Sweet Coconut Curry) serves 8 or so

Ok, here is the deal; this isn't really a recipe, it is kind of a blank canvas.  One thing is to keep tasting it.  You can balance everything out to taste. 

Put a little oil in the bottom of the pot, turn it on medium and add:

1 can of coconut milk

1 quart of whipping cream (Or milk, or broth, or more coconut milk.  Increase cornstarch to 2 Tbs)

1 tablespoons of cornstarch

Chicken: (if desired)

In a separate pan, cook as much chicken as you want, cut it into strips or chunks, and put it in.

Now here is where the fun begins; just add all this stuff in as you go:

Curry powder: probably a tablespoon or maybe even a little more

If you like it spicy then keep adding it.  If you go too far, just add a little more cream (milk works too) and it will cool it right down.  You might need to add a little more cornstarch if you add more cream. (Celia’s note: I had to add WAY more than a Tbsp. to get to a curry taste that was strong enough for me.  The pastes are stronger than the powder.)

Vegetable suggestions:

chopped chard, beet greens, kale, bok choy or tatsoi, collards maybe?

Cabbage

Eggplant

Onions

Peppers (I dont prefer them in this dish)

Potatoes: skin them, cut them up in little chunks, and boil them.  When you are done you've got to strain them and rinse them off really well or else the curry will have a potato-ish taste. (Celia’s note: I love the potatoes…red potatoes work nicely and you don’t have to peel them.  I put in a lot)

Fruit suggestions: 

Apples pieces, Pineapple chunks, Golden raisins (or regular ones)

Spices and seasoning:  Add these to your liking

A little salt and a lot of pepper

Yellow mustard—about a Tablespoon

Cayenne pepper (This helps off-set the sweet and makes it delicious)

Coriander seed, ground

Cumin

Turmeric (gives the nice curry color and is a good health boost too!)

Anything else in the cupboard that you think would work well

Just keep stirring it over low heat until the apples and the onions get soft and you can't taste the cornstarch. 

I usually let it cool down for a while and then make sure it tastes good and has a good consistency, then heat it up again just before I serve it.  The longer you do it in advance, the better it usually tastes.  Leaving it over night REALLY makes the flavor set, but either way it's good. Serve over rice.

We've learned that soaking brown rice up to a day ahead of time helps it be more digestable.  We love sweet brown rice from asian food stores.

VINDALOO CURRY PASTE—makes ½ cup

Ingredients

2 T grated fresh ginger

4 chopped cloves garlic

4 chopped fresh red chilies

1 T each of ground coriander and cumin seeds

2 tsp each of ground turmeric and ground cardamom

1 tsp ground cinnamon

4 whole cloves

6 peppercorns

½ c cider vinegar (I actually omit this - dont like the vinegar taste in the curry)

Directions

Put in a food processor and process for 20 sec. or until well combined and smooth.  Makes ½ C.

Thai Red Curry

Happy 4th of July! This recipe isn't exactly American like apple pie, but it's how I as an American make Thai food.

(I updated the photo, this was a few weeks ago when I made curry with eggplant that George picked out from the grocery store.)

Thai Red Curry

1 can (14 oz) coconut milk

1/4 cup brown sugar
1/3 cup peanut butter
2-3 Tbs Thai red curry paste (depending on how spicy you like it. You can get this and the coconut milk from an Asian market, although sometimes I can find coconut milk cheaper at Macey's)

juice of 1 lime (or a tablespoon or two of fish sauce, also available at Asian market)

1 chicken breast, chopped into 1 inch cubes and cooked (optional)

1 sweet potato (optional)

chopped cilantro (for garnish, optional)

Bring coconut milk to boil in medium saucepan (if you do use chicken in this, you can do like I do and boil the chicken in the coconut milk). Add remaining ingredients and stir until smooth. You can add cooked cubed chicken if you like, and I also like to add chunks of cooked sweet potato to the sauce as well. Serve curry sauce over rice and steamed or stir-fried veggies (I use typical stir fry veggies, but I especially like to add baby corn, water chestnuts, sometimes bamboo shoots). My kids don't really like the spice of the curry sauce, so they usually just eat the rice and veggies (and maybe some sweet potato and chicken that I reserved before putting them in the sauce).

Quinoa Chili

Quinoa Chili photo and recipe from here.

here's a photo of the chili I made, doesn't look quite as appetizing, but still yummy!

This recipe is part of our regular rotations now. It's one of the few meatless meals I've found that Carlos enjoys. I know I've taken a picture of it, but I can't find it, and this one looks better, anyway. Might not be too helpful for you Mom, since Dad can't have peppers and onions, but maybe you could try it without those and adapt it to be less spicy (although it's not that spicy to begin with).

2 cans black beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water & drained
1 cup frozen corn
2 cans tomato sauce, low salt (about 2 cups)
1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.